,transcriber's ,note ,obvious typographical errors have been corrected4 ,a list of corrections is found at the end of the text4 ,inconsistencies in spelling and hyphenation have been maintained4 ,a list of inconsistently spelled and hyphenated words is found at the end of the text4 ,illustration3 ,,marketing ,,beef4 ,hind ,quarter4 #a4 ,sirloin4 #b4 ,rump4 #c4 ,edgebone4 #d4 ,buttock4 #e4 ,mouse ,buttock4 #f4 ,veiny ,piece4 #g4 ,thick ,flank4 #h4 ,thin ,flank4 #i4 ,leg4 #aj4 ,fore ,rib2 ,five ,ribs4 ,fore ,quarter4 #aa4 ,middle ,rib2 ,four ,ribs4 #ab4 ,chuck2 ,three ,ribs4 #ac4 ,shoulder or ,leg of ,mutton ,piece4 #ad4 ,brisket4 #ae4 ,clod4 #af4 ,neck or ,sticking ,piece4 #ag4 ,shin4 #ah4 ,cheek4 ,,venison4 #a4 ,haunch4 #b4 ,neck4 #c4 ,shoulder4 #d4 ,breast4 ,,the ,,american ,,housewife3 ,,containing ,,the ,,most ,,valuable ,,and ,,original ,,receipts ,,in ,,all ,,the ,,various ,,branches ,,of ,,cookery2 ,,and ,,written ,,in ,a ,,minute ,,and ,,methodical ,,manner4 ,,together ,,with ,a ,,collection ,,of ,,miscellaneous ,,receipts1 ,,and ,,directions ,,relative ,,to ,,housewifery4 ,,by ,,an ,,experienced ,,lady4 ,,also ,,the ,,whole ,,art ,,of ,,carving1 ,,illustrated ,,by ,,sixteen ,,engravings4 ,,third ,,edition4 ,,new ,,york3 ,,published ,,by ,,dayton1 ,,and ,,saxton 7,,successors ,,to ,,gould1 ,,newman1 ,,and ,,saxton17 ,,corner ,,of ,,fulton ,,and ,,nassau ,,sts4 #ahda4 ,entered according to ,act of ,congress1 in the year #ahda1 by ,,dayton ,,saxton1 in the ,clerk's ,office of the ,district ,court of the ,united ,states for the ,southern ,district of ,new-,york4 ,illustration3 ,,plate4 ,,mutton4 #a4 ,leg4 #b4 ,loin1 ,best ,end4 #c4 ,loin1 ,chump ,end4 #d4 ,neck1 ,best ,end4 #e4 ,neck1 ,scrag ,end4 #f4 ,shoulder4 #g4 ,breast4 ,a ,chime is two ,loins4 ,a ,saddle is two ,necks4 ,,veal4 #a4 ,loin1 ,best ,end4 #b4 ,loin1 ,chump ,end4 #c4 ,fillet4 #d4 ,hind ,knuckle4 #e4 ,fore ,knuckle4 #f4 ,neck1 ,best ,end4 #g4 ,neck1 ,scrag ,end4 #h4 ,blade ,bone4 #i4 ,breast1 ,best ,end4 #aj4 ,breast1 ,brisket ,end4 ,,pork4 #a4 ,the ,spare ,rib4 #b4 ,hand4 #c4 ,spring4 #d4 ,fore ,loin4 #e4 ,hind ,loin4 #f4 ,leg4 ,,preface4 ,the writer does not deem any apology necessary for adding another to the long list of gastronomic works1 provided she has accomplished the desirable object of producing a ,cook ,book which shall commend itself to all persons of true taste--that is to say1 those whose taste has not been vitiated by a mode of cooking contrary to her own4 ,although not a ,ude or a ,kitchener1 she does profess to have sufficient knowledge of the culinary art1 as practised by good ,american cooks1 to instruct those not versed in this truly interesting science4 ,the inefficiency of most works of this kind are well known to all experienced housekeepers1 they being generally a mere compilation of receipts1 by those who have no practical knowledge of the subject1 and are consequently unable to judge of their correctness1 or to give the necessary directions for putting the ingredients together in the right manner4 ,a conviction that a good practical ,cook ,book was much needed1 induced the writer to exert herself to supply the deficiency4 ,she does not pretend to infallibility1 but having taken a great deal of pains to have each receipt as correct and nice as possible1 she trusts that they will generally give satisfaction4 ,the mode of cooking is such as is generally practised by good ,american housekeepers1 and the receipts embrace all the various branches of the culinary science1 from preparing the most simple vegetables or broths1 to making the most delicate cake1 creams1 sweetmeats1 c4 ,the writer has endeavored to combine both economy and that which will be agreeable to the palate1 but she has never suffered the former to supersede the latter4 ,this book is intended for all classes of society1 embracing receipts both for rich and plain cooking1 and written in such a plain manner1 that the most unskilled need not err4 ,placed in the hands of any servant of common capacity1 who can read1 it will set aside the necessity of those frequent applications for directions1 with which the patience of housekeepers is often tried4 ,the experienced cook may smile at the minuteness of the directions2 but1 if she has witnessed as much good food spoiled by improper cooking as the writer of these receipts1 she will not think she has been too explicit4 ,in regard to the seasoning of food1 it has been found impossible to give any exact rules1 as so much depends upon the quality of the seasoning and food4 ,the cook should be careful not to have the natural flavor of the food overpowered by the seasoning2 and where a variety of spices are used1 no one of them should predominate4 ,independent of the receipts for cookery1 we have annexed a collection of miscellaneous receipts relative to housekeeping1 which1 together with the copious illustrations and directions for carving1 we trust will render it of superior usefulness4 ,in conclusion1 the writer would give her sincere thanks to those of her friends who have kindly furnished her with their choice and valuable receipts3 and to those into whose hands the book may fall she would ask a fair trial of them before passing judgment4 ,,contents4 ,,no4 ,,page ,,meat4 #a ,observations respecting ,meat1 #i #b ,roast ,beef1 #aj #c ,beefsteak1 #aj #d ,alamode ,beef1 #aa #e ,beef ,liver1 #aa #f ,to ,corn ,beef1 #aa #g ,mutton1 #ab #h ,veal1 #ac #i ,veal ,cutlets1 #ac #aj ,calf's ,head1 #ad #aa ,force ,meat ,balls1 #ad #ab ,calf's ,feet1 #ad #ac ,calf's ,liver and ,heart1 #ae #ad ,collops1 #ae #ae ,plaw1 #ae #af ,fillet of ,veal1 #ae #ag ,lamb1 #af #ah ,shoulder of ,lamb1 ,grilled1 #af #ai ,lamb's ,fry1 #ag #bj ,turkey1 #ag #ba ,goose1 #ah #bb ,chickens1 #ah #bc ,fricassee1 #ah #bd ,pigeons1 #ai #be ,ducks1 #ai #bf ,baked or ,roast ,pig1 #ai #bg ,sweet ,bread1 ,liver1 and ,heart1 #bj #bh ,pressed ,head1 #bj #bi ,souse1 #bj #cj ,tripe1 #ba #ca ,sausages1 #ba #cb ,to ,cure and ,cook ,hams1 #ba #cc ,to ,salt and ,smoke ,tongues1 #bb #cd ,curries1 #bb ,,meat ,,pies4 #ce ,chicken ,pie1 #bb #cf ,beef and ,mutton ,pie1 #bc #cg ,chicken and ,veal ,pot ,pie1 #bc #ch ,to ,frizzle ,beef1 #bd #ci ,warmed-over ,meats1 #bd #dj ,a ,ragout of ,cold ,veal1 #be ,,gravies ,,and ,,sauces4 #da ,drawn ,butter1 #be #db ,burnt ,butter1 #be #dc ,roast ,meat ,gravy1 #be #dd ,sauce for ,fish1 ,salad1 and ,cold ,meat1 #bf #de ,wine ,sauce for ,mutton and ,venison1 #bf #df ,rice ,sauce1 #bf #dg ,oyster ,sauce1 #bf #dh ,celery ,sauce1 #bg #di ,brown ,sauce for ,poultry1 #bg #ej ,savory ,jelly ,sauce for ,cold ,meat1 #bg #ea ,liver ,sauce for ,fish1 #bg #eb ,lobster ,sauce1 #bg #ec ,chicken ,salad1 #bh #ed ,turtle1 or ,calf's ,head ,sauce1 #bh #ee ,apple and ,cranberry ,sauce1 #bh #ef ,pudding ,sauce1 #bh #eg ,tomato ,soy1 #bi #eh ,tomato ,catsup1 #bi #ei ,mushroom ,catsup1 #bi #fj ,walnut ,catsup1 #cj #fa ,curry ,powder1 #cj #fb ,essence of ,celery1 #cj ,,soups4 #fc ,soup ,herb ,spirit1 #cj #fd ,plain ,veal ,soup1 #cj #fe ,mock ,turtle1 or ,calf's ,head ,soup1 #ca #ff ,beef and ,black ,soup1 #ca #fg ,chicken and ,turkey ,soup1 #ca #fh ,oyster ,soup1 #cb #fi ,pea ,soup1 #cb #gj ,portable ,soup1 #cb ,,various ,,methods ,,of ,,cooking ,,eggs4 #ga ,to ,boil ,eggs1 #cc #gb ,omelet1 #cc #gc ,poached ,eggs1 #cc ,,fish4 #gd ,directions for ,broiling1 ,boiling1 and ,frying ,fish1 #cd #ge ,chowders1 #ce #gf ,baked ,fish1 #ce #gg ,codfish1 #ce #gh ,cod ,sounds and ,tongues1 #cf #gi ,halibut1 #cf #hj ,bass1 #cf #ha ,black ,fish1 #cf #hb ,to ,cook ,shad1 or ,salt them for winter use1 #cf #hc ,sturgeons1 #cg #hd ,fish ,cakes1 #cg #he ,fish ,balls1 #cg #hf ,lobsters and ,crabs1 #cg #hg ,scollops1 #ch #hh ,eels1 #ch #hi ,trout1 #ch #ij ,clams1 #ch #ia ,to ,stew ,oysters1 #ci #ib ,to ,fry ,oysters1 #ci #ic ,oyster ,pancakes1 #ci #id ,oyster ,pies1 #ci #ie ,scolloped ,oysters1 #dj ,,vegetables4 #if ,potatoes1 #dj #ig ,potato ,snow ,balls1 #dj #ih ,turnips1 #da #ii ,beets1 #da #ajj ,parsnips and ,carrots1 #da #aja ,onions1 #da #ajb ,artichokes1 #da #ajc ,squashes1 #db #ajd ,cabbage and ,cauliflowers1 #db #aje ,asparagus1 #db #ajf ,peas1 #dc #ajg ,sweet ,corn1 #dc #ajh ,to ,bake and ,boil ,beans1 #dc #aji ,greens1 #dd #aaj ,salads1 #dd #aaa ,to ,prepare ,cucumbers for ,eating1 #dd #aab ,to ,stew ,mushrooms1 #dd #aac ,to ,cook ,egg ,plant1 #de #aad ,celeriac1 #de #aae ,salsify1 or ,vegetable ,oyster1 #de #aaf ,tomatoes1 #de #aag ,gumbo1 #df #aah ,southern ,method of ,boiling ,rice1 #df ,,pickles4 #aai ,general ,directions for ,pickling1 #df #abj ,peppers1 #dg #aba ,mangoes1 #dg #abb ,butternuts1 #dh #abc ,peaches and ,apricots1 #dh #abd ,cabbage and ,cauliflowers1 #dh #abe ,east ,india ,pickle1 #di #abf ,french ,beans and ,radish ,pods1 #di #abg ,nasturtions1 #di #abh ,samphire1 #di #abi ,onions1 #ej #acj ,artichokes1 #ej #aca ,cucumbers1 #ej #acb ,gherkins1 #ea #acc ,to ,pickle ,oysters1 #ea #acd ,mushrooms1 #ea ,,bread4 #ace ,wheat ,bread1 #ea #acf ,sponge ,bread1 #eb #acg ,rye ,bread1 #ec #ach ,brown ,bread1 #ec #aci ,indian ,bread1 #ec #adj ,potato ,bread1 #ec #ada ,rice ,bread1 #ec #adb ,french ,rolls1 #ed #adc ,yeast1 #ed #add ,yeast ,cakes1 #ee ,,biscuit4 #ade ,butter ,biscuit1 #ee #adf ,buttermilk ,biscuit1 #ef #adg ,hard ,biscuit1 #ef #adh ,saleratus ,biscuit1 or ,short ,cakes1 #ef #adi ,potato ,biscuit1 #ef #aej ,sponge ,biscuit1 #eg #aea ,crackers1 #eg ,,hot ,,cakes4 #aeb ,cream ,cakes1 #eg #aec ,crumpets1 #eg #aed ,rice ,cakes1 #eg #aee ,rice ,ruffs1 #eh #aef ,buckwheat ,cakes1 #eh #aeg ,economy ,cakes1 #eh #aeh ,green ,corn ,cake1 #ei #aei ,ground ,corn ,cake1 #ei #afj ,indian ,slap ,jacks1 #ei #afa ,journey ,cakes1 #ei #afb ,hoe ,cake1 #fj #afc ,muffins1 #fj #afd ,raised ,flour ,waffles1 #fj #afe ,quick ,waffles1 #fj #aff ,rice ,waffles1 #fa #afg ,rice ,wafers1 #fa ,,sweet ,,cakes4 #afh ,directions for making ,cake nice1 #fa #afi ,frosting for ,cake1 #fb #agj ,sponge ,gingerbread1 #fb #aga ,hard ,gingerbread1 #fc #agb ,soft ,gingerbread1 #fc #agc ,sugar ,gingerbread1 #fc #agd ,ginger ,snaps1 #fc #age ,spice ,cakes1 #fd #agf ,cider ,cake1 #fd #agg ,bannoch1 or ,sweet ,meal ,cakes1 #fd #agh ,rich ,cookies1 #fd #agi ,tea ,cakes1 or ,plain ,cookies1 #fd #ahj ,new ,year's ,cookies1 #fe #aha ,shrewsbury ,cake1 #fe #ahb ,tunbridge ,cake1 #fe #ahc ,jumbles1 #fe #ahd ,composition ,cake1 #fe #ahe ,rusk1 #ff #ahf ,whigs1 #ff #ahg ,nut ,cakes1 #ff #ahh ,crollers1 #fg #ahi ,molasses ,dough ,cake1 #fg #aij ,sugar ,dough ,cake1 #fg #aia ,measure ,cake1 #fh #aib ,french ,cake1 #fh #aic ,washington ,cake1 #fh #aid ,cup ,cake1 #fh #aie ,plain ,cream ,cake1 #fi #aif ,rich ,cream ,cake1 #fi #aig ,cymbals1 #fi #aih ,rich ,loaf ,cake1 #fi #aii ,plain ,loaf ,cake1 #gj #bjj ,shelah1 or ,quick ,loaf ,cake1 #gj #bja ,rice ,cake1 #gj #bjb ,diet ,cake1 #ga #bjc ,lemon ,cake1 #ga #bjd ,scotch ,cake1 #ga #bje ,pound ,cake1 #ga #bjf ,confectioner's ,pound ,cake1 #ga #bjg ,queen's ,cake1 #gb #bjh ,delicate ,cake1 #gb #bji ,jelly ,cake1 #gb #baj ,strawberry ,cake1 #gc #baa ,superior ,sponge ,cake1 #gc #bab ,good ,sponge ,cake1 #gc #bac ,almond ,cake1 #gc #bad ,fruit ,cake1 #gd #bae ,black ,cake1 #gd #baf ,maccaroons1 #ge #bag ,cocoanut ,cakes1 #ge #bah ,tory ,wafers1 #ge #bai ,sugar ,drops1 #ge #bbj ,savoy ,cakes1 #gf #bba ,almond ,cheese ,cakes1 #gf ,,trifles4 #bbb ,flummery1 #gf #bbc ,floating ,island1 #gf #bbd ,whip ,syllabub1 #gg #bbe ,ornamental ,froth1 for ,blanc ,mange or ,creams1 #gg #bbf ,ice ,currants1 #gg #bbg ,apple ,snow1 #gg #bbh ,comfits1 #gg ,,blanc ,,manges4 #bbi ,isinglass ,blanc ,mange1 #gh #bcj ,calf's ,feet ,blanc ,mange1 #gh #bca ,rice ,flour ,blanc ,mange1 #gh #bcb ,unground ,rice ,blanc ,mange1 #gh ,,creams4 #bcc ,snow ,cream1 #gi #bcd ,orange ,cream1 #gi #bce ,lemon ,cream1 #gi #bcf ,iced ,creams1 #gi ,,pastry ,,and ,,pies4 #bcg ,pastry1 #hj #bch ,puff ,paste1 or ,confectioner's ,pastry1 #ha #bci ,apple ,pies1 #ha #bdj ,mince ,pie1 #hb #bda ,rice ,pie1 #hc #bdb ,peach ,pie1 #hc #bdc ,tart ,pies1 #hc #bdd ,rhubarb ,pies1 #hd #bde ,tomato ,pie1 #hd #bdf ,lemon ,pie1 #hd #bdg ,cherry and ,blackberry ,pies1 #hd #bdh ,grape ,pies1 #he #bdi ,currant and ,gooseberry ,pies1 #he #bej ,prune ,pie1 #he #bea ,pumpkin ,pie1 #he #beb ,carrot ,pie1 #hf #bec ,potato ,pie1 #hf #bed ,sweet ,marlborough ,pie1 #hg #bee ,marlborough ,tarts1 #hg #bef ,cocoanut ,pie1 #hg #beg ,small ,puffs1 #hh ,,custards4 #beh ,plain ,custard ,pie1 #hh #bei ,rich ,baked ,custards1 #hh #bfj ,boiled ,custards1 #hh #bfa ,mottled ,custard1 #hi #bfb ,cream ,custard1 #hi #bfc ,almond ,custard1 #hi #bfd ,apple ,custard1 #ij ,,puddings4 #bfe ,directions for making ,puddings1 #ij #bff ,hasty ,pudding1 #ij #bfg ,corn ,pudding1 #ia #bfh ,cracker ,pudding1 #ia #bfi ,boiled ,indian ,pudding1 #ia #bgj ,baked ,indian ,pudding1 #ia #bga ,minute ,pudding1 #ib #bgb ,boiled ,bread ,pudding1 #ib #bgc ,a ,plain ,baked ,bread ,pudding1 #ib #bgd ,rich ,bread ,pudding1 #ic #bge ,flour ,pudding1 #ic #bgf ,boiled ,rice ,pudding1 #ic #bgg ,baked ,rice ,pudding1 without ,eggs1 #id #bgh ,baked ,rice ,pudding1 with ,eggs1 #id #bgi ,ground ,rice ,pudding1 #id #bhj ,rice ,snow ,balls1 #id #bha ,cream ,pudding1 #ie #bhb ,custard ,pudding1 #ie #bhc ,rennet ,pudding1 #ie #bhd ,fruit ,pudding1 #ie #bhe ,quaking ,pudding1 #if #bhf ,lemon ,pudding1 #if #bhg ,almond ,pudding1 #if #bhh ,tapioca ,pudding1 #ig #bhi ,sago ,pudding1 #ig #bij ,orange ,pudding1 #ig #bia ,bird's ,nest1 or ,transparent ,pudding1 #ih #bib ,english ,plum ,pudding1 #ih ,,fritters ,,and ,,dumplings4 #bic ,plain ,fritters1 #ih #bid ,apple ,fritters1 #ih #bie ,cream ,fritters1 #ii #bif ,oxford ,dumplings1 #ii #big ,apple ,dumplings1 #ii ,,syrups4 #bih ,lemon ,syrup1 #ii #bii ,orange ,syrup1 #ajj #cjj ,blackberry ,syrup1 #ajj #cja ,elderberry ,syrup1 #ajj #cjb ,molasses ,syrup1 for ,sweetmeats1 #ajj #cjc ,to ,clarify ,syrup for ,sweetmeats1 #aja ,,sweetmeats4 #cjd ,directions for ,preserving1 #aja #cje ,to preserve ,quinces1 #ajb #cjf ,quince ,marmalade1 #ajc #cjg ,to preserve ,pears1 #ajc #cjh ,pear ,marmalade1 #ajc #cji ,to preserve ,peaches1 #ajc #caj ,peach ,jam1 #ajd #caa ,to preserve ,peaches in ,brandy1 #ajd #cab ,raspberries1 #ajd #cac ,cherries1 #aje #cad ,currants1 #aje #cae ,prunes1 #aje #caf ,cranberries1 #ajf #cag ,to preserve ,crab or ,siberian ,apples1 #ajf #cah ,barberries1 #ajf #cai ,tomatoes1 #ajg #cbj ,to preserve ,common ,apples1 #ajg #cba ,cymbelines1 or ,mock ,citron1 #ajg #cbb ,watermelon ,rinds1 #ajh #cbc ,muskmelons1 #ajh #cbd ,pine ,apples1 #aji #cbe ,pumpkins1 #aji #cbf ,gages1 #aaj #cbg ,to preserve ,strawberries1 #aaj #cbh ,blackberry and ,raspberry ,jam1 #aaj ,,jellies4 #cbi ,strawberry1 ,raspberry1 and ,blackberry ,jellies1 #aaj #ccj ,cranberry1 ,grape1 and ,currant ,jellies1 #aaa #cca ,quince ,jelly1 #aaa #ccb ,apple ,jelly1 #aaa #ccc ,lemon ,jelly1 #aab #ccd ,calf's ,feet ,jelly1 #aab #cce ,hartshorn ,jelly1 #aac ,,common ,,drinks4 #ccf ,coffee1 #aac #ccg ,tea1 #aad #cch ,chocolate1 #aad #cci ,hop ,beer1 #aad #cdj ,beer of ,essential ,oils1 #aae #cda ,spring ,beer1 #aae #cdb ,ginger ,beer1 #aaf #cdc ,instantaneous ,beer1 #aaf #cdd ,mixed ,wine1 #aaf #cde ,currant ,wine1 #aaf #cdf ,grape ,wine1 #aag #cdg ,to mull ,wine1 #aag #cdh ,quince ,cordial1 #aag #cdi ,peach ,cordial1 #aag #cej ,smallage ,cordial1 #aah #cea ,currant ,shrub1 #aah #ceb ,raspberry ,shrub1 #aah #cec ,lemon ,shrub1 #aah #ced ,sherbet1 #aai #cee ,noyeau1 #aai #cef ,mead1 #aai ,,essences4 #ceg ,essence of ,lemon1 #aai #ceh ,essence of ,ginger1 #abj #cei ,spice ,brandy1 #abj #cfj ,rosewater1 #abj ,,perfumery4 #cfa ,to extract the ,essential ,oil of ,flowers1 #aba #cfb ,perfumery ,bags1 #aba #cfc ,cologne ,water1 #aba #cfd ,lavender ,water1 #aba #cfe ,aromatic ,vinegar1 #aba ,,cookery ,,for ,,the ,,sick4 #cff ,barley ,water1 #abb #cfg ,rice ,gruel1 #abb #cfh ,water ,gruel1 #abb #cfi ,caudle1 #abb #cgj ,arrow ,root ,custards1 #abc #cga ,wine ,whey1 #abc #cgb ,stomachic ,tincture1 #abc #cgc ,thoroughwort ,bitters1 #abc #cgd ,cough ,tea1 #abd #cge ,beef ,tea1 #abd #cgf ,moss ,jelly1 #abd #cgg ,sago ,jelly1 #abd #cgh ,tapioca ,jelly1 #abe ,,miscellaneous ,,receipts ,,relative ,,to ,,housewifery4 #cgi ,to renew ,old ,bread and ,cake1 #abe #chj ,to keep ,insects from ,cheese1 #abe #cha ,to pot ,cheese1 #abe #chb ,to pot ,butter for winter1 #abe #chc ,to extract ,salt from ,butter1 #abf #chd ,to extract ,rancidity from ,butter1 #abf #che ,to preserve ,cream for a long time1 #abf #chf ,substitute for ,cream1 #abf #chg ,to keep ,eggs several months1 #abf #chh ,to melt ,fat for ,shortening1 #abf #chi ,to keep ,vegetables through the winter1 #abf #cij ,to preserve ,herbs a year1 #abf #cia ,to keep various kinds of ,fruit through the winter1 #abf #cib ,to keep ,pickles and ,sweetmeats1 #abg #cic ,cautions relative to the use of ,brass and ,copper ,cooking ,utensils1 #abg #cid ,durable ,ink1 #abg #cie ,black ,ball1 #abg #cif ,liquid ,blacking1 #abg #cig ,cement for the mouths of ,bottles1 #abg #cih ,cement for ,china1 ,glass1 and ,earthenware1 #abg #cii ,japanese ,cement1 #abh #djj ,alabaster ,cement1 #abh #dja ,to clean ,alabaster1 #abh #djb ,cement for ,ironware1 #abh #djc ,to loosen ,glass ,stopples1 when wedged tight in bottles1 #abh #djd ,lip ,salve1 #abh #dje ,cold ,cream1 #abh #djf ,to prevent the formation of a crust on ,tea-,kettles1 #abh #djg ,to remove ,stains from ,broad cloth1 #abh #djh ,to extract ,paint from ,goods1 #abh #dji ,to remove ,stains on ,scarlet ,woollen ,goods1 #abh #daj ,to extract ,grease from ,silks1 ,woollens1 and ,floors1 #abh #daa ,to extract ,stains from ,white ,cotton and ,colored ,silks1 #abi #dab ,directions for ,washing ,calicoes1 #abi #dac ,directions for ,cleaning ,silk ,goods1 #abi #dad ,directions for ,washing ,woollen ,goods1 #abi #dae ,directions for ,washing ,white ,cotton ,clothes1 #acj #daf ,starch1 #acj #dag ,to clean ,nice ,shawls1 #acj #dah ,directions for ,carpets1 #acj #dai ,to clean ,light ,kid ,gloves1 #acj #dbj ,to restore ,rusty ,crape1 #aca #dba ,to clean ,mahogany and ,marble ,furniture1 #aca #dbb ,to clean ,stoves and ,stone ,hearths1 #aca #dbc ,to extract ,ink from ,floors1 #aca #dbd ,to remove ,paint and ,putty from ,window ,glass1 #aca #dbe ,to clean ,feather ,beds and ,mattresses1 #aca #dbf ,to clean ,vials and ,pie ,plates1 #aca #dbg ,to temper ,earthenware1 #aca #dbh ,to temper new ,ovens and ,ironware1 #acb #dbi ,to polish ,brass1 ,britannia1 and ,silver ,utensils1 #acb #dcj ,to remove or keep ,cutlery from contracting rust1 #acb #dca ,preservatives against the ravages of ,moths1 #acb #dcb ,to destroy various kinds of household ,vermin1 #acb ,,common ,,dyes4 #dcc ,to dye ,black1 #acb #dcd ,green and ,blue ,dye1 #acc #dce ,yellow ,dyes1 #acc #dcf ,red ,dyes1 #acc #dcg ,slate-,colored ,dye1 #acc ,,soaps4 #dch ,soap from ,scraps1 #acd #dci ,cold ,soap1 #acd #ddj ,hard ,soap1 #acd #dda ,windsor and ,castile ,soap1 #acd #ddb ,bayberry1 or ,myrtle ,soap1 #acd ,,the ,,art ,,of ,,carving4 #a ,sirloin of ,beef1 #ace #b ,aitch1 or ,edgebone of ,beef1 #acf #c ,shoulder of ,mutton1 #acf #d ,knuckle of ,veal1 #acg #e ,roasted ,breast of ,veal1 #acg #f ,a ,spare ,rib1 #ach #g ,saddle of ,mutton1 #ach #h ,pig1 #ach #i ,half a ,calf's ,head1 boiled1 #aci #aj ,leg of ,mutton1 #aci #aa ,ham1 #adj #ab ,fore ,quarter of ,lamb1 #adj #ac ,haunch of ,venison1 #ada #ad ,round of ,beef1 #ada #ae ,brisket of ,beef1 #ada #af ,leg of ,pork1 #ada #ag ,haunch of ,mutton1 #ada #ah ,goose1 #adb #ai ,a ,fowl1 #adb #bj ,partridge1 #adc #ba ,pigeons1 #adc #bb ,turkey1 #adc #bc ,cod's ,head1 #add ,,practical ,,cookery4 #a4 ,observations respecting ,meat4 ,meat to be in perfection should be kept a number of days when the weather will admit of it4 ,beef and mutton should be kept at least a week in cold weather1 and poultry three or four days4 ,if the weather is hot1 it will keep but a short time4 ,it should be kept in a cool1 airy place1 away from the flies1 and if there is any danger of its spoiling1 a little salt should be rubbed over it4 ,when meat is frozen1 it should be put into lukewarm water1 and not taken out till the frost is extracted4 ,if there is any frost in it when put to the fire1 it will not cook well4 ,the best way to boil it is to put it in cold water1 and boil it gently1 with just water enough to cover it1 as it hardens by furious boiling4 ,the part that is to be up on the table1 should be down in the pot1 as the scum that rises is apt to make the meat look dark--the scum should be taken off as soon as it rises4 ,the liquor in which all kinds of fresh meat is boiled1 makes a good soup1 when thickened and seasoned4 ,boiling is the cheapest way of cooking meat1 provided you make a soup of the liquor2 if not1 it is the dearest1 as most of the gelatine is extracted by the process of boiling1 which is the most nourishing part1 and if not used for soup1 is completely lost4 ,in roasting meat1 only the juices and fat are extracted1 but not lost1 as the juices make good gravy1 and the fat is good for various culinary purposes4 ,when it is put down to roast1 there should be a little water in the dripping pan4 ,for broiling1 the bars of the gridiron should be perfectly clean1 and greased with lard or butter1 otherwise the meat will retain the impression of the bars4 ,the bars of the gridiron should be concave1 and terminate in a trough1 to catch the juices1 or they will drop in the fire and smoke the meat4 ,a good fire of hot coals is necessary to have the meat broil as quick as possible without burning4 ,the gridiron should be put on the fire1 and well heated before the meat is laid on it4 ,the dish should be very hot on which broiled meat is put1 and it should not be seasoned till taken up4 ,if you wish to fry meat1 cut a small piece of pork into slices1 and fry them a light brown1 then take them up and put in your meat1 which should be perfectly dry4 ,when the meat is sufficiently fried1 take it up1 remove the frying pan from the fire to cool2 when so1 turn in a little cold water for the gravy1 put it on the fire--when it boils1 stir in a little mixed flour and water1 let it boil1 then turn it over the meat4 ,if not rich enough1 add butter and catsup if you like4 #b4 ,roast ,beef4 ,the tender loin and first and second cuts off the rack are the best roasting pieces--the third and fourth cuts are good4 ,when the meat is put to the fire1 a little salt should be sprinkled on it1 and the bony side turned towards the fire first4 ,when the bones get well heated through1 turn the meat1 and keep a brisk fire--baste it frequently while roasting4 ,there should be a little water put into the dripping pan when the meat is put down to roast4 ,if it is a thick piece1 allow fifteen minutes to each pound to roast it in--if thin1 less time will be required4 #c4 ,beef ,steak4 ,the tender loin is the best piece for broiling--a steak from the round or shoulder clod is good and comes cheaper4 ,if the beef is not very tender1 it should be laid on a board and pounded1 before broiling or frying it4 ,wash it in cold water1 then lay it on a gridiron1 place it on a hot bed of coals1 and broil it as quick as possible without burning it4 ,if broiled slow1 it will not be good4 ,it takes from fifteen to twenty minutes to broil a steak4 ,for seven or eight pounds of beef1 cut up about a quarter of a pound of butter4 ,heat the platter very hot that the steak is to be put on1 lay the butter on it1 take up the steak1 salt and pepper it on both sides4 ,beef steak to be good1 should be eaten as soon as cooked4 ,a few slices of salt pork broiled with the steak makes a rich gravy with a very little butter4 ,there should always be a trough to catch the juices of the meat when broiled4 ,the same pieces that are good broiled are good for frying4 ,fry a few slices of salt pork1 brown1 then take them up and put in the beef4 ,when brown on both sides1 take it up1 take the pan off from the fire1 to let the fat cool2 when cool1 turn in half a tea cup of water1 mix a couple of tea spoonsful of flour with a little water1 stir it into the fat1 put the pan back on the fire1 stir it till it boils up1 then turn it over the beef4 #d4 ,alamode ,beef4 ,the round of beef is the best piece to alamode--the shoulder clod is good1 and comes lower2 it is also good stewed1 without any spices4 ,for five pounds of beef1 soak about a pound of bread in cold water till soft1 then drain off the water1 mash the bread fine1 put in a piece of butter1 of the size of a hen's egg1 half a tea spoonful of salt1 the same quantity of ground cloves1 allspice1 and pepper1 half a nutmeg1 a couple of eggs1 and a table spoonful of flour--mix the whole well together2 then cut gashes in the beef1 and fill them with about half of the dressing1 put the meat in a bake-pan1 with lukewarm water enough to cover it2 set it where it will stew gently for a couple of hours1 cover it with a heated bake pan lid4 ,when it has stewed a couple of hours1 turn the reserved dressing on top of the meat1 heat the bake pan lid hot enough to brown the dressing1 stew it an hour and a half longer4 ,after the meat is taken up1 if the gravy is not thick enough1 mix a tea spoonful or two of flour with a little water1 and stir it into the gravy2 put in a little butter1 a wine glass of wine1 and turn it over the meat4 #e4 ,beef ,liver4 ,liver is very good fried1 but the best way to cook it1 is to broil it ten minutes1 with four or five slices of salt pork4 ,then take it1 cut it into small strips together with the pork1 put it in a stew pan1 with a little water1 butter1 and pepper4 ,stew it four or five minutes4 #f4 ,to ,corn ,beef4 ,to every gallon of cold water1 put a quart of rock salt1 an ounce of salt-petre1 quarter of a pound of brown sugar--7some people use molasses1 but it is not as good7--no boiling is necessary4 ,put the beef in the brine4 ,as long as any salt remains at the bottom of the cask it is strong enough4 ,whenever any scum rises1 the brine should be scalded1 skimmed1 and more sugar1 salt and salt-petre added4 ,when a piece of beef is put in the brine1 rub a little salt over it4 ,if the weather is hot1 cut a gash to the bone of the meat1 and fill it with salt4 ,put a heavy weight on the beef in order to keep it under the brine4 ,in very hot weather1 it is difficult to corn beef in cold brine before it spoils4 ,on this account it is good to corn it in the pot when boiled4 ,it is done in the following manner2 to six or eight pounds of beef1 put a tea cup of salt1 sprinkle flour on the side that is to go up on the table1 and put it down in the pot1 turn the water into the pot after the beef is put in1 boil it a couple of hours1 then turn in more cold water1 and boil it an hour and a half longer4 #g4 ,mutton4 ,the saddle is the best part to roast--the shoulder and leg are good roasted2 but the best mode to cook the latter1 is to boil it with a piece of salt pork4 ,a little rice boiled with it1 improves the looks of it4 ,mutton for roasting1 should have a little butter rubbed on it1 and a little salt and pepper sprinkled on it--some people like cloves and allspice4 ,put a small piece of butter in the dripping pan1 and baste it frequently4 ,the bony side should be turned towards the fire first1 and roasted4 ,for boiling or roasting mutton1 allow a quarter of an hour to each pound of meat4 ,the leg is good cut in gashes1 and filled with a dressing1 and baked4 ,the dressing is made of soaked bread1 a little butter1 salt1 and pepper1 and a couple of eggs4 ,a pint of water with a little butter should be put in the pan4 ,the leg is also good1 cut into slices and broiled4 ,it is good corned a few days1 and then boiled4 ,the rack is good for broiling--it should be divided1 each bone by itself1 broiled quick1 and buttered1 salted and peppered4 ,the breast of mutton is nice baked4 ,the joints of the brisket should be separated1 the sharp ends of the ribs sawed off1 the outside rubbed over with a little piece of butter--salt it1 and put it in a bake pan1 with a pint of water4 ,when done1 take it up1 and thicken the gravy with a little flour and water1 and put in a small piece of butter4 ,a table spoonful of catsup1 cloves and allspice1 improve it1 but are not essential4 ,the neck of mutton makes a good soup4 ,parsely or celery-heads are a pretty garnish for mutton4 #h4 ,veal4 ,the loin of veal is the best piece for roasting4 ,the breast and rack are good roasted4 ,the breast also is good made into a pot pie1 and the rack cut into small pieces and broiled4 ,the leg is nice for frying1 and when several slices have been cut off for cutlets1 the remainder is nice boiled with a small piece of salt pork4 ,veal for roasting should be salted1 peppered1 and a little butter rubbed on it1 and basted frequently4 ,put a little water in the dripping pan1 and unless the meat is quite fat1 a little butter should be put in4 ,the fillet is good baked1 the bone should be cut out1 and the place filled with a dressing1 made of bread soaked soft in cold water1 a little salt1 pepper1 a couple of eggs1 and a table spoonful of melted butter put in--then sew it up1 put it in your bake pan1 with about a pint of water1 cover the top of the meat with some of the dressing4 ,when baked sufficiently1 take it up1 thicken the gravy with a little flour and water well mixed1 put in a small piece of butter1 and a little wine and catsup1 if you like the gravy rich4 #i4 ,veal ,cutlets4 ,fry three or four slices of pork until brown--take them up1 then put in slices of veal1 about an inch thick1 cut from the leg4 ,when brown on both sides1 take them up--stir half a pint of water into the gravy1 then mix two or three tea spoonsful of flour with a little water1 and stir it in--soak a couple of slices of toasted bread in the gravy1 lay them on the bottom of the platter1 place the meat and pork over it1 then turn on the gravy4 ,a very nice way to cook the cutlets1 is to make a batter with half a pint of milk1 an egg beaten to a froth1 and flour enough to render it thick4 ,when the veal is fried brown1 dip it into the batter1 then put it back into the fat1 and fry it until brown again4 ,if you have any batter left1 it is nice dropped by the large spoonful into the fat1 and fried till brown1 then laid over the veal4 ,thicken the gravy and turn it over the whole4 ,it takes about an hour to cook this dish4 ,if the meat is tough1 it will be better to stew it half an hour before frying it4 #aj4 ,calf's ,head4 ,boil the head two hours1 together with the lights and feet4 ,put in the liver when it has boiled an hour and twenty minutes4 ,before the head is done1 tie the brains in a bag1 and boil them with it2 when the brains are done1 take them up1 season them with salt1 pepper1 butter1 and sweet herbs1 or spices if you like--use this as a dressing for the head4 ,some people prefer part of the liver and feet for dressing--they are prepared like the brains4 ,the liquor that the calf's head is boiled in1 makes a good soup1 seasoned in a plain way like any other veal soup1 or seasoned turtle fashion4 ,the liquor should stand until the next day after the head is boiled1 in order to have the fat rise1 and skimmed off4 ,if you wish to have your calf's head look brown1 take it up when tender1 rub a little butter over it1 sprinkle on salt1 pepper1 and allspice--sprinkle flour over it1 and put before the fire1 with a ,dutch oven over it1 or in a brick oven where it will brown quick4 ,warm up the brains with a little water1 butter1 salt1 and pepper4 ,add wine and spices if you like4 ,serve it up as a dressing for the head4 ,calf's head is also good1 baked4 ,halve it1 rub butter over it1 put it in a pan1 with about a quart of water2 then cover it with a dressing made of bread soaked soft1 a little butter1 an egg1 and season it with salt1 pepper1 and powdered mace4 ,slice up the brains1 and lay them in the pan with the head4 ,bake it in a quick oven1 and garnish it with slices of lemon1 or force meat balls4 #aa4 ,force ,meat ,balls4 ,chop a pound or two of veal fine--mix it with one or two eggs1 a little butter1 or raw pork chopped fine--season it with salt and pepper1 or curry powder4 ,do them up into balls about the size of half an egg1 and fry them brown4 #ab4 ,calf's ,feet4 ,boil them with the head1 until tender1 then split and lay them round the head1 or dredge them with flour after they have been boiled tender1 and fry them brown4 ,if you wish for gravy for them1 when you have taken them up1 stir a little flour into the fat they were fried in2 season it with salt1 pepper1 and mace4 ,add a little butter and wine if you like1 then turn it over the feet4 #ac4 ,calf's ,liver and ,heart4 ,are good1 broiled or fried4 ,some people like the liver stuffed and baked4 #ad4 ,collops4 ,cut part of a leg of veal into pieces1 three or four inches broad--sprinkle flour on them1 fry them in butter until brown1 then turn in water enough to cover the veal4 ,when it boils1 take off the scum1 put in two or three onions1 a blade of mace1 a little salt and pepper4 ,when stewed tender1 take up the meat1 thicken the gravy with flour and water1 mixed smoothly together1 squeeze in the juice of half a lemon1 then turn it over the collops4 ,garnish them with a lemon cut in thin slices4 #ae4 ,plaw4 ,boil a piece of lean veal till tender4 ,take it up1 cut it into strips three or four inches long1 put it back into the pot1 with the liquor it was boiled in1 with a tea cup of rice to three pounds of veal4 ,put in a piece of butter1 of the size of a hen's egg2 season it with salt1 pepper1 and sweet herbs if you like2 stew it gently till the rice is tender1 and the water nearly stewed away4 ,a little curry powder in this1 converts it into a curry dish4 #af4 ,a ,fillet of ,veal4 ,cut off the shank of a leg of veal1 and cut gashes in the remainder4 ,make a dressing of bread1 soaked soft in cold water1 and mashed2 season it with salt1 pepper1 and sweet herbs2 chop a little raw pork fine1 put it in the dressing1 and if you have not pork1 use a little butter instead4 ,fill the gashes in the meat with part of the dressing1 put it in a bake pan1 with just water enough to cover it2 put the remainder of the dressing on top of the meat1 and cover it with a heated bake pan lid4 ,for six pounds of veal1 allow two hours' steady baking4 ,a leg of veal is nice prepared in this manner1 and roasted4 #ag4 ,lamb4 ,the fore and hind quarters are good roasting pieces4 ,sprinkle salt and pepper on the lamb1 turn the bony side towards the fire first2 if not fat1 rub a little butter on it1 and put a little in the dripping pan2 baste it frequently4 ,these pieces are good stuffed like a fillet of veal1 and roasted4 ,the leg is also good1 cooked in the same manner2 but it is better boiled with a pound of salt pork4 ,allow fifteen minutes boiling to each pound of meat4 ,the breast of lamb is good roasted1 broiled1 or corned and boiled2 it is also good made into a pot pie4 ,the fore quarter1 with the ribs divided1 is good broiled4 ,the bones of this1 as well as all kinds of meat1 when put down to broil1 should first be put towards the fire1 and browned before the other side is broiled4 ,a little salt1 pepper1 and butter1 should be put on it when you take it up4 ,lamb is very apt to spoil in warm weather4 ,if you wish to keep a leg several days1 put it in brine4 ,it should not be put with pork1 as fresh meat is apt to injure it4 ,lamb's head1 feet1 and heart1 are good1 boiled till tender1 then cut off the flesh from the head1 cut up the heart1 and split the feet in two2 put the whole into a pan1 with a pint of the liquor they were boiled in1 together with a little butter1 pepper1 salt1 and half a tea cup of tomato catsup2 thicken the gravy with a little flour2 stew the whole for a few moments4 ,pepper-grass1 or parsely1 are a pretty garnish for this dish4 #ah4 ,shoulder of ,lamb ,grilled4 ,the shoulder of lamb is good roasted plain1 but is better cooked in the following manner4 ,score it in checkers1 about an inch long1 rub it over with a little butter1 and the yelk of an egg2 then dip it into finely pounded bread crumbs2 sprinkle on salt1 pepper1 and sweet herbs2 roast it till of a light brown4 ,this is good with plain gravy1 but better with a sauce1 made in the following manner4 ,take a quarter of a pint of the drippings from the meat1 mix it with the same quantity of water1 set it on the fire2 when it boils up1 thicken it with a little flour and water mixed1 put in a table spoonful of tomato catsup1 the juice and grated rind of a lemon2 season it with salt and pepper4 #ai4 ,lamb's ,fry4 ,the heart and sweet bread are nice fried plainly1 or dipped into a beaten egg and fine bread crumbs4 ,they should be fried in lard4 #bj4 ,turkey4 ,take out the inwards1 wash both the inside and outside of the turkey4 ,prepare a dressing made of bread1 soaked soft in cold water1 7the water should be drained from the bread1 and the bread mashed fine47 ,melt a small piece of butter1 and mix it with the dressing1 or else put in salt pork1 chopped fine2 season it with salt and pepper2 add sweet herbs if you like4 ,an egg in the dressing1 makes it cut smoother4 ,any kind of cooked meat is nice minced fine1 and mixed with the dressing4 ,if the inwards are used1 they ought to be boiled very tender1 as it is very difficult to cook them through while the turkey is roasting4 ,fill the crop and body of the turkey with the dressing1 sew it up1 tie up the legs and wings1 rub on a little salt and butter4 ,roast it from two to three hours1 according to its size2 twenty-five minutes to every pound1 is a good rule4 ,the turkey should be roasted slowly at first1 and basted frequently4 ,a little water should be put into the dripping pan1 when the meat is put down to roast4 ,for a gravy to the turkey1 take the liquor that the inwards are boiled in1 put into it a little of the turkey drippings1 set it where it will boil1 thicken it with a little flour and water1 previously mixed smooth4 ,season it with salt1 pepper1 and sweet herbs if you like4 ,drawn butter is used for boiled turkey4 ,a turkey for boiling should be prepared in the same manner as one for roasting4 ,if you wish to have it look white1 tie it up in a cloth1 unless you boil rice in the pot4 ,if rice is used1 put in two-thirds of a tea cup4 ,a pound or two of salt pork1 boiled with the turkey1 improves it4 ,if you wish to make a soup of the liquor in which the turkey is boiled1 let it remain until the next day1 then skim off the fat4 ,heat and season it4 #ba4 ,goose4 ,if a goose is tender under the wing1 and you can break the skin easily by running the head of a pin across the breast1 there is no danger of its being tough4 ,a goose should be dressed in the same manner1 and roasted the same length of time as a turkey4 #bb4 ,chickens4 ,chickens for roasting or boiling should have a dressing prepared like that for turkies4 ,half a tea cup of rice boiled with the chickens makes them look white4 ,they will be less liable to break if the water is cold when they are put in4 ,a little salt pork boiled with the chickens1 improves them4 ,if you do not boil pork with them they will need salt4 ,chickens for broiling should be split1 the inwards taken out1 and the chicken washed inside and out4 ,put the bony side down on the gridiron1 and broil it very slowly until brown1 then turn it1 and brown it on the other side4 ,about forty minutes is required to broil a common sized chicken4 ,for roast chicken1 boil the liver and gizzards by themselves1 and use the water for gravy to the chickens--cut the inwards in slices1 and put them in the gravy4 #bc4 ,fricassee4 ,the chickens should be jointed1 the inwards taken out1 and the chickens washed4 ,put them in a stew pan with the skin side down2 on each layer sprinkle salt and pepper2 put in three or four slices of pork1 just cover them with water1 and let them stew till tender4 ,then take them up1 mix a little flour and water together1 and thicken the liquor they were stewed in1 add a piece of butter of the size of a hen's egg1 then put the chickens back in the stew pan1 and let them stew four or five minutes longer4 ,when you have taken up the chickens1 soak two or three slices of toast in the gravy1 then put them in your platter1 lay the chickens over the toast1 and turn the gravy on them4 ,if you wish to brown the chickens1 stew them without the pork1 till tender1 then fry the pork brown1 take it up1 put in the chickens1 and then fry until a light brown4 #bd4 ,pigeons4 ,take out the inwards1 and stuff the pigeons with a dressing prepared like that for turkeys1 lay them in a pot with the breast side down4 ,turn in more than enough water to cover them4 ,when stewed nearly tender1 put in a quarter of a pound of butter to every dozen of pigeons--mix two or three tea spoonsful of flour1 with a little water1 and stir into the gravy4 ,if you wish to brown them1 put on a heated bake pan lid1 an hour before they are done1 or else take them up when tender1 and fry them in pork fat4 ,they are very good split open and stewed1 with a dressing made and warmed up separately with a little of the gravy4 ,tender pigeons are good stuffed and roasted4 ,it takes about two hours to cook tender pigeons1 and three hours tough ones4 ,roast pigeons should be buttered when put to the fire4 #be4 ,ducks4 ,are good stewed like pigeons1 or roasted4 ,two or three onions in the dressing of wild ducks1 takes out the fishy taste they are apt to have4 ,if ducks or any other fowls are slightly injured by being kept long1 dip them in weak saleratus water before cooking them4 #bf4 ,baked or ,roast ,pig4 ,a pig for roasting or baking should be small and fat4 ,take out the inwards1 and cut off the first joint of the feet1 and boil them till tender1 then chop them4 ,prepare a dressing of bread soaked soft1 the water squeezed out1 and the bread mashed fine1 season it with salt1 pepper1 and sweet herbs1 add a little butter1 and fill the pig with the dressing4 ,rub a little butter on the outside of the pig1 to prevent its blistering4 ,bake or roast it from two hours and a half1 to three hours4 ,the pan that the pig is baked in should have a little water put in it4 ,when cooked1 take out a little of the dressing and gravy from the pan1 mix it with the chopped inwards and feet1 put in a little butter1 pepper1 and salt1 and use this for a sauce to the pig4 ,expose the pig to the open air two or three minutes1 before it is put on the table1 to make it crispy4 #bg4 ,sweet ,bread1 ,liver1 and ,heart4 ,a very good way to cook the sweet bread1 is to fry three or four slices of pork till brown1 then take them up and put in the sweet bread1 and fry it over a moderate fire4 ,when you have taken up the sweet bread1 mix a couple of tea-spoonsful of flour with a little water1 and stir it into the fat--let it boil1 then turn it over the sweet bread4 ,another way is to parboil them1 and let them get cold1 then cut them in pieces about an inch thick1 dip them in the yelk of an egg1 and fine bread crumbs1 sprinkle salt1 pepper1 and sage on them1 before dipping them in the egg1 fry them a light brown4 ,make a gravy after you have taken them up1 by stirring a little flour and water mixed smooth into the fat1 add spices and wine if you like4 ,the liver and heart are good cooked in the same manner1 or broiled4 #bh4 ,pressed ,head4 ,pig's head is good baked with beans1 or corned and smoked4 ,it is also nice prepared with spices in the following manner4 ,boil the ears1 forehead1 and rind1 7the cheek is good1 but it is better corned and smoked17 till the meat will almost drop from the bones2 take them up2 when cold cut the meat in strips about an inch long1 warm it in a little of the liquor in which the meat was boiled1 season it with salt1 pepper1 cloves1 nutmeg1 and cinnamon4 ,put it while hot in a strong bag1 put a heavy weight upon it1 and let it remain till perfectly cold4 ,when you wish to eat it1 cut it in thin slices4 #bi4 ,souse4 ,take pig's ears and feet1 clean them thoroughly1 then soak them in salt and water1 for several days4 ,boil them tender1 and split them1 they are then good fried4 ,if you wish to souse them when cold1 turn boiling vinegar on them1 spiced with pepper-corns1 and mace4 ,cloves improve the taste1 but it turns them a dark color4 ,add a little salt4 ,they will keep good pickled five or six weeks4 ,fry them in lard4 #cj4 ,tripe4 ,after being scoured1 should be soaked in salt and water seven or eight days1 changing the water every other day1 then boil it till tender1 which will take eight or ten hours4 ,it is then fit for broiling1 frying1 or pickling4 ,it is pickled in the same manner as souse4 #ca4 ,sausages4 ,chop fresh pork very fine1 the lean and fat together1 7there should be rather more of the lean than the fat17 season it highly with salt1 pepper1 sage1 and other sweet herbs1 if you like them--a little salt-petre tends to preserve them4 ,to tell whether they are seasoned enough1 do up a little into a cake1 and fry it4 ,if not seasoned enough1 add more seasoning1 and fill your skins1 which should be previously cleaned thoroughly4 ,a little flour mixed in with the meat1 tends to prevent the fat from running out when cooked4 ,sausage-meat is good1 done up in small cakes and fried4 ,in summer1 when fresh pork cannot be procured1 very good sausage-cakes may be made of raw beef1 chopped fine with salt pork1 and seasoned with pepper and sage4 ,when sausages are fried1 they should not be pricked1 and they will cook nicer1 to have a little fat put in the frying-pan with them4 ,they should be cooked slowly4 ,if you do not like them very fat1 take them out of the pan when nearly done1 and finish cooking them on a gridiron4 ,bologna sausages are made of equal weight each1 of ham1 veal1 and pork1 chopped very fine1 seasoned high1 and boiled in casings1 till tender1 then dried4 #cb4 ,ham4 ,a ham that weighs ten pounds1 should be boiled four or five hours2 if very salt1 the water should be changed4 ,before it is put on the table1 take off the rind4 ,if you wish to ornament it1 put whole cloves1 or pepper1 in the form of diamonds1 over it4 ,the ,virginia method of curing hams1 7which is considered very superior71 is to dissolve two ounces of salt-petre1 two tea spoonsful of saleratus1 in a salt pickle1 as strong as possible1 for every sixteen pounds of ham1 add molasses in the proportion of a gallon to a hogshead of brine1 then put in the hams1 and let them remain three or four weeks4 ,then take them out of the brine1 and smoke them with the hocks downwards1 to preserve the juices4 ,they will smoke tolerably well1 in the course of a month1 but they will be much better1 to remain in the smoke-house two or three months4 ,hams cured in this manner are very fine flavored1 and will keep good a long time4 #cc4 ,tongues4 ,cut off the roots of the tongues1 they are not good smoked1 but they make nice pies4 ,take out the pipes and veins1 boil them till tender1 mince them fine1 season the meat with salt1 cloves1 mace1 and cinnamon1 put in a little sugar and molasses1 moisten the whole with brandy1 put it in a cool place1 and it will keep good several months in cold weather1 and is good to make pies of at any time1 with the addition of apples chopped fine1 and a little butter melted4 ,for the remainder of the tongues1 make a brine in the following manner--to a gallon of cold water1 put a quart of rock salt1 an ounce of salt-petre1 quarter of a pound of sugar1 and a couple of table spoonsful of blown salt4 ,put in the tongues1 let them remain in it a week1 and then smoke them eight or ten days4 #cd4 ,curries4 ,chickens1 pigeons1 mutton chops1 lobsters and veal1 all make good curries4 ,if the curry dish is to be made of fowls1 they should be jointed4 ,boil the meat till tender1 in just sufficient water to cover it1 and add a little salt4 ,just before the meat is boiled enough to take up1 fry three or four slices of pork till brown--take them up1 and put in the chickens4 ,let them brown1 then add part of the liquor in which they were boiled1 one or two tea spoonsful of curry powder1 and the fried pork4 ,mix a tea spoonful of curry powder with a tea cup of boiled rice1 or a little flour and water mixed--turn it on to the curry1 and let it stew a few minutes4 #ce4 ,chicken ,pie4 ,joint the chickens1 which should be young and tender--boil them in just sufficient water to cover them4 ,when nearly tender1 take them out of the liquor1 and lay them in a deep pudding dish1 lined with pie crust4 ,to each layer of chicken1 put three or four slices of pork--add a little of the liquor in which they were boiled1 and a couple of ounces of butter1 cut into small pieces--sprinkle a little flour over the whole1 cover it with nice pie crust1 and ornament the top with some of your pastry4 ,bake it in a quick oven one hour4 #cf4 ,beef and ,mutton ,pie4 ,take tender meat1 pound it out thin1 and broil it ten minutes--then cut off the bony and gristly parts1 season it highly with salt and pepper1 butter it1 and cut it into small pieces4 ,line a pudding dish with pastry1 put in the meat1 and to each layer add a tea spoonful of tomato catsup1 together with a table spoonful of water--sprinkle over flour1 and cover it with pie crust1 and ornament as you please with pastry4 ,cold roast1 or boiled beef1 and mutton1 make a good pie1 by cutting them into bits1 and seasoning them highly with salt and pepper4 ,put them into a pie dish1 turn a little melted butter over them1 or gravy1 and pour in water till you can just see it at the top4 #cg4 ,chicken and ,veal ,pot ,pie4 ,if the pie is to be made of chickens1 joint them--boil the meat until about half done4 ,take the meat out of the liquor in which it was boiled1 and put it in a pot1 with a layer of crust to each layer of meat1 having a layer of crust on the top4 ,the meat should be seasoned with salt and pepper--cover the whole with the boiled meat liquor4 ,if you wish to have the crust brown1 keep the pot covered with a heated bake pan lid4 ,keep a tea kettle of boiling water to turn in as the water boils away--cold water makes the crust heavy4 ,the crust for the pie is good like that made for fruit pies1 with less shortening1 but raised pie crust is generally preferred to any other4 ,it is made in the following manner--mix together three pints of flour1 a tea cup of melted butter1 a tea spoonful of salt1 then turn in half a tea cup of yeast--add cold water to make it sufficiently stiff to roll out4 ,set it in a warm place to rise1 which will take seven or eight hours1 unless brewer's yeast is used4 ,when risen1 roll it out1 and cut it into small cakes4 ,potatoe pie crust is very nice4 ,to make it1 boil eight or nine small potatoes1 peel and mash them fine1 mix with them a piece of butter1 of the size of a hen's egg1 a tea spoonful of salt1 a tumbler full of milk1 and flour to render it of the right consistency to roll out4 ,when rolled out1 cut them into cakes1 and put them with the meat4 ,if you happen to have unbaked wheat dough1 very good crust may be made of it1 by working into it a little lukewarm melted butter4 ,let it remain1 after you have rolled and cut it into cakes1 about ten or fifteen minutes1 before putting it with the meat4 #ch4 ,to ,frizzle ,beef4 ,take beef that is fresh smoked and tender--shave it off thin1 put it in a stew pan1 with water enough to cover it--let it stew ten or fifteen minutes4 ,three or four minutes before it is taken up1 mix a little flour and water together1 and stir in1 to thicken the water2 add a little butter and pepper4 ,this makes a good dish for breakfast--eggs are a nice accompaniment to it4 #ci4 ,warmed ,over ,meats4 ,boiled or roasted veal makes a nice dish1 chopped fine1 and warmed up1 with just sufficient water to moisten it1 and a little butter1 salt1 and pepper1 added4 ,a little nutmeg1 and the grated rind of a lemon1 improve it--none of the white part of the lemon should be used4 ,when well heated through1 take it up on a platter1 and garnish it with a couple of lemons cut in slices4 ,fresh or corned beef is good minced fine1 with boiled potatoes1 and warmed up with salt1 pepper1 and a little water--add butter1 just before you take it up4 ,some people use the gravy that they have left the day before1 for the meat1 but it is not as good when warmed over1 and there is no need of its being wasted1 as it can be clarified1 and used for other purposes4 ,boiled onions1 or turnips1 are good mixed with mince meat1 instead of potatoes4 ,veal1 lamb1 and mutton1 are good cut into small strips1 and warmed with boiled potatoes cut in slices1 pepper1 salt1 a little water--add butter just before you take it up4 ,roast beef and mutton1 if not previously cooked too much1 are nice cut in slices1 and just scorched on a gridiron4 ,meat1 when warmed over1 should be on the fire just long enough to get well heated through--if on the fire long1 most of the juices of the meat will be extracted1 and render it very indigestible4 ,cold fowls are nice jointed1 and warmed with a little water1 then taken up1 and fried in butter till brown4 ,a little flour should be sprinkled on them before frying4 ,thicken the water that the fowls were warmed in--add a little salt1 pepper1 and butter1 and turn it over the fowls4 #dj4 ,a ,ragout of ,cold ,veal4 ,cut boiled or roasted veal in nice slices--flour and fry them in butter1 till a light brown--then take them up1 and turn a little hot water into the butter they were fried in1 mix a little flour and water together1 and stir it into the gravy--season it with salt1 pepper1 7nutmeg1 or catsup17 and lemon juice--put in the meat1 and stew it till very hot--stew two or three onions with it1 if you like4 #da4 ,drawn ,butter4 ,mix two or three tea spoonsful of flour with a little cold water--stir it till free from lumps1 thin it1 and stir it into half a pint of boiling water--let it boil two or three minutes1 then cut up about a quarter of a pound of butter into small pieces1 and put it with the flour and water--set it where it will melt gradually4 ,if carefully mixed1 it will be free from lumps--if not1 strain it before it is put on the table4 ,if the butter is to be eaten on fish1 cut up several soft boiled eggs into it4 ,a little curry powder sprinkled into it1 will convert it into curry sauce4 #db4 ,burnt ,butter4 ,put a couple of ounces of butter into a frying pan--set it on the fire--when of a dark brown color1 put in half a tea cup full of vinegar1 a little pepper and salt4 ,this is nice for fish1 salad1 or eggs4 #dc4 ,roast ,meat ,gravy4 ,meat1 when put down to roast1 should have about a pint of water in the dripping pan4 ,a little while before the meat is done1 stir up the drippings1 put it in a skillet1 and set it where it will boil4 ,mix two or three tea spoonsful of flour smoothly1 with a little water1 and stir it in the gravy when it boils4 ,lamb and veal require a little butter in the gravy4 ,the gravy for pork and geese1 should have a little of the dressing1 and sage1 mixed with it4 ,if you wish to have your gravies look dark1 scorch the flour that you thicken them with1 which is easily done by putting it in a pan1 setting it on a few coals1 and stirring it constantly till it is a dark brown color1 taking care that it does not burn4 ,enough can be burnt at once to last a long time4 #dd4 ,sauce for ,cold ,meat1 ,fish or ,salad4 ,boil a couple of eggs three minutes--then mix it with a mustard spoonful of made mustard1 a little salt1 pepper1 half a tea cup of salad oil1 or melted butter1 and half a tea cup of vinegar4 ,a table spoonful of catsup improves it4 #de4 ,wine ,sauce for ,venison or ,mutton4 ,warm half a pint of the drippings1 or liquor the meat was boiled in--mix a couple of tea spoonsful of scorched flour with a little water1 and stir it in when the gravy boils4 ,season it with salt1 pepper1 and cloves--stir a table spoonful of currant jelly in1 and just before you take it from the fire1 half a tumbler of wine4 ,many people prefer melted currant jelly to any other sauce for venison or mutton4 #df4 ,rice ,sauce4 ,boil one onion and half a tea cup of rice with a blade of mace1 till very soft1 in just water enough to cover it--then stir in half a pint of milk1 a little salt1 and strain it4 ,this is a nice accompaniment to game4 #dg4 ,oyster ,sauce4 ,take the juice of the oysters1 and to a pint put a couple of sticks of mace1 a little salt and pepper4 ,set it on the fire--when it boils1 stir in a couple of tea spoonsful of flour1 mixed with milk4 ,when it has boiled several minutes1 stir in half a pint of oysters1 a piece of butter1 of the size of a hen's egg4 ,let them scald through1 then take them up4 #dh4 ,white ,celery ,sauce for ,boiled ,poultry4 ,take five or six heads of celery--cut off the green tops1 cut up the remainder into small bits1 and boil it till tender1 in half a pint of water--mix two or three tea spoonsful of flour smoothly with a little milk--then add half a tea cup more of milk1 stir it in1 add a small lump of butter1 and a little salt4 ,when it boils1 take it up4 #di4 ,brown ,sauce for ,poultry4 ,peel two or three onions1 cut them in slices1 flour and fry them brown1 in a little butter--then sprinkle in a little flour1 pepper1 salt1 and sage--add half a pint of the liquor the poultry was boiled in1 and a table spoonful of catsup4 ,let it boil up1 then stir in half a wine glass of wine if you like4 #ej4 ,savory ,jelly for ,cold ,meat4 ,boil lean beef or veal till tender4 ,if you have any beef or veal bones1 crack and boil them with the meat1 7they should be boiled longer than the meat17 together with a little salt pork1 sweet herbs1 and pepper and salt4 ,when boiled sufficiently1 take it off1 strain it1 and let it remain till the next day--then skim off the fat1 take up the jelly1 and scrape off the dregs that adhere to the bottom of it--put in the whites and shells of several eggs1 several blades of mace1 a little wine1 and lemon juice--set it on the fire1 stir it well till it boils1 then strain it till clear through a jelly bag4 #ea4 ,liver ,sauce for ,fish4 ,boil the liver of the fish--then mash it fine1 stir it into drawn butter1 put in a little cayenne1 or black pepper1 a couple of tea spoonsful of lemon juice1 and a table spoonful of catsup4 #eb4 ,sauce for ,lobsters4 ,boil a couple of eggs three minutes--mix them with the spawn of the lobster1 and a tea spoonful of water4 ,when rubbed smooth1 stir in a tea spoonful of mixed mustard1 half a tea cup of salad oil1 or the same quantity of butter melted1 a little salt1 pepper1 and five table spoonsful of vinegar4 #ec4 ,chicken ,salad4 ,boil a chicken that weighs not more than a pound and a half4 ,when very tender1 take it up1 cut it in small strips1 and make the following sauce1 and turn over it--boil four eggs three minutes--then take them out of the shells1 mash and mix them with a couple of table spoonsful of olive oil1 or melted butter1 two thirds of a tumbler of vinegar1 a tea spoonful of mixed mustard1 a tea spoonful of salt1 a little pepper1 and essence of celery1 if you have it--if not1 it can be dispensed with4 #ed4 ,sauce for ,turtle1 or ,calf's ,head4 ,to half a pint of hot melted butter1 or beef gravy1 put the juice and grated rind of half a lemon1 a little sage1 basil1 or sweet marjoram1 a little cayenne1 or black pepper1 and salt4 ,add a wine glass of white wine just before you take it up4 #ee4 ,apple and ,cranberry ,sauce4 ,pare and quarter the apples--if not tart1 stew them in cider--if tart enough1 stew them in water4 ,when stewed soft1 put in a small piece of butter1 and sweeten it to the taste1 with sugar4 ,another way1 which is very good1 is to boil the apples1 without paring them1 with a few quinces and molasses1 in new cider1 till reduced to half the quantity4 ,when cool1 strain the sauce4 ,this kind of sauce will keep good several months4 ,it makes very good plain pies1 with the addition of a little cinnamon or cloves4 ,to make cranberry sauce1 nothing more is necessary than to stew the cranberries till soft2 then stir in sugar and molasses to sweeten it4 ,let the sugar scald in it a few minutes4 ,strain it if you like--it is very good without straining4 #ef4 ,pudding ,sauce4 ,stir to a cream a tea cup of butter1 with two of brown sugar1 then add a wine glass of wine1 or cider--flavor it with nutmeg1 rose-water1 or essence of lemon4 ,if you wish to have it liquid1 heat two-thirds of a pint of water boiling hot1 mix two or three tea spoonsful of flour with a little water1 and stir it into the boiling water4 ,as soon as its boils up well1 stir it into the butter and sugar4 #eg4 ,tomato ,soy4 ,take ripe tomatos1 and prick them with a fork--lay them in a deep dish1 and to each layer put a layer of salt4 ,let them remain in it four or five days1 then take them out of the salt1 and put them in vinegar and water for one night4 ,drain off the vinegar1 and to each peck of tomatos put half a pint of mustard seed1 half an ounce of cloves1 and the same quantity of pepper4 ,the tomatos should be put in a jar1 with a layer of sliced onions to each layer of the tomatos1 and the spices sprinkled over each layer4 ,in ten days1 they will be in good eating order4 #eh4 ,tomato ,catsup4 ,to a gallon of ripe tomatos1 put four table spoonsful of salt1 four of ground black pepper1 three table spoonsful of ground mustard1 half a table spoonful of allspice1 half a spoonful of cloves1 six red peppers1 ground fine--simmer the whole slowly1 with a pint of vinegar1 three or four hours--then strain it through a sieve1 bottle and cork it tight4 ,the catsup should be made in a tin utensil1 and the later in the season it is made1 the less liable it will be to spoil4 #ei4 ,mushroom ,catsup4 ,put a layer of fresh mushrooms in a deep dish1 sprinkle a little salt over them1 then put in another layer of fresh mushrooms1 and salt1 and so on till you get in all the mushrooms4 ,let them remain several days--then mash them fine1 and to each quart put a table spoonful of vinegar1 half a tea spoonful of black pepper1 and a quarter of a tea spoonful of cloves--turn it into a stone jar1 set the jar in a pot of boiling water1 and let it boil two hours1 then strain it without squeezing the mushrooms4 ,boil the juice a quarter of an hour1 skim it well1 let it stand a few hours to settle1 then turn it off carefully through a sieve1 bottle and cork it tight4 ,keep it in a cool place4 #fj4 ,walnut ,catsup4 ,procure the walnuts by the last of ,june--keep them in salt and water for a week1 then bruise them1 and turn boiling vinegar on them4 ,let them remain covered with vinegar for several days1 stirring them up each day--then boil them a quarter of an hour with a little more vinegar1 strain it through a thick cloth1 so that none of the coarse particles of the walnuts will go through--season the vinegar highly with cloves1 allspice1 pepper and salt4 ,boil the whole a few minutes1 then bottle and cork it tight4 ,keep it in a cool place4 #fa4 ,curry ,powder4 ,mix an ounce of ginger1 one of mustard1 one of pepper1 three of coriander seed1 the same quantity of turmeric1 a quarter of an ounce of cayenne pepper1 half an ounce of cardamums1 and the same of cummin seed and cinnamon4 ,pound the whole fine1 sift1 and keep it in a bottle corked tight4 #fb4 ,essence of ,celery4 ,steep an ounce of celery seed in half a pint of brandy1 or vinegar4 ,a few drops of this will give a fine flavor to soups1 and sauce for fowls4 #fc4 ,soup ,herb ,spirit4 ,those who like a variety of herbs in soup1 will find it very convenient to have the following mixture4 ,take when in their prime1 thyme1 sweet marjoram1 sweet basil1 and summer savory4 ,when thoroughly dried1 pound and sift them4 ,steep them in brandy for a fortnight1 the spirit will then be fit for use4 #fd4 ,plain ,veal ,soup4 ,a leg of veal1 after enough has been cut off for cutlets1 makes a soup nearly as good as calf's head4 ,boil it with a cup two thirds full of rice1 a pound and a half of pork--season it with salt1 pepper1 and sweet herbs1 if you like4 ,a little celery boiled in it gives the soup a fine flavor4 ,some people like onions1 carrots1 and parsely boiled in it4 ,if you wish for balls in the soup1 chop veal and a little raw salt pork fine1 mix it with a few bread crumbs1 and a couple of eggs4 ,season it with salt and pepper--add a little curry powder if you like1 do it up into small balls1 and boil them in the soup4 ,the veal should be taken up before the soup is seasoned4 ,just before the soup is taken up1 put in a couple of slices of toast1 cut into small pieces4 ,if you do not like your soup fat1 let the liquor remain till the day after you have boiled the meat1 and skim off the fat before heating the liquor4 ,the shoulder of veal makes a good soup4 #fe4 ,mock ,turtle1 or ,calf's ,head ,soup4 ,boil the head until perfectly tender--then take it out1 strain the liquor1 and set it away until the next day--then skim off the fat1 cut up the meat1 together with the lights1 and put it into the liquor1 put it on the fire1 and season it with salt1 pepper1 cloves1 and mace--add onions and sweet herbs1 if you like--stew it gently for half an hour4 ,just before you take it up1 add half a pint of white wine4 ,for the balls1 chop lean veal fine1 with a little salt pork1 add the brains1 and season it with salt1 pepper1 cloves1 mace1 sweet herbs or curry powder1 make it up into balls about the size of half an egg1 boil part in the soup1 and fry the remainder1 and put them in a dish by themselves4 #ff4 ,beef or ,black ,soup4 ,the shank of beef is the best part for soup--cold roast beef bones1 and beef steak1 make very good soup4 ,boil the shank four or five hours in water1 enough to cover it4 ,half an hour before the soup is put on the table1 take up the meat1 thicken the soup with scorched flour1 mixed with cold water1 season it with salt1 pepper1 cloves1 mace1 a little walnut1 or tomato catsup improves it1 put in sweet herbs or herb spirit if you like4 ,some cooks boil onions in the soup1 but as they are very disagreeable to many persons1 it is better to boil and serve them up in a dish by themselves4 ,make force meat balls of part of the beef and pork1 season them with mace1 cloves1 pepper1 and salt1 and boil them in the soup fifteen minutes4 #fg4 ,chicken or ,turkey ,soup4 ,the liquor that a turkey or chicken is boiled in1 makes a good soup4 ,if you do not like your soup fat1 let the liquor remain till the day after the poultry has been boiled in it1 then skim off the fat1 set it where it will boil4 ,if there was not any rice boiled with the meat1 put in half a tea cup full1 when the liquor boils1 or slice up a few potatoes and put in--season it with salt and pepper1 sweet herbs1 and a little celery boiled in it improves it4 ,toast bread or crackers1 and put them in the soup when you take it up4 #fh4 ,oyster ,soup4 ,separate the oysters from the liquor1 to each quart of the liquor1 put a pint of milk or water1 set it on the fire with the oysters4 ,mix a heaping table spoonful of flour with a little water1 and stir it into the liquor as soon as it boils4 ,season it with salt1 pepper1 and a little walnut1 or butternut vinegar1 if you have it1 if not1 common vinegar may be substituted4 ,put in a small lump of butter1 and turn it as soon as it boils up again on to buttered toast1 cut into small pieces4 #fi4 ,pea ,soup4 ,if you make your soup of dry peas1 soak them over night1 in a warm place1 using a quart of water to each quart of the peas4 ,early the next morning boil them an hour4 ,boil with them a tea spoonful of saleratus1 eight or ten minutes1 then take them out of the water they were soaking in1 put them into fresh water1 with a pound of salt pork1 and boil it till the peas are soft1 which will be in the course of three or four hours4 ,green peas for soup require no soaking1 and boiling only long enough to have the pork get thoroughly cooked1 which will be in the course of an hour4 #gj4 ,portable ,soup4 ,take beef or veal soup1 and let it get perfectly cold1 then skim off every particle of the grease4 ,set it on the fire1 and let it boil till of a thick glutinous consistence4 ,care should be taken that it does not burn4 ,season it highly with salt1 pepper1 cloves and mace--add a little wine or brandy1 and then turn it on to earthen platters4 ,it should not be more than a quarter of an inch in thickness4 ,let it remain until cold1 then cut it in pieces three inches square1 set them in the sun to dry1 turning them frequently4 ,when perfectly dry1 put them in an earthen or tin vessel1 having a layer of white paper between each layer4 ,these1 if the directions are strictly attended to1 will keep good a long time4 ,whenever you wish to make a soup of them1 nothing more is necessary1 than to put a quart of water to one of the cakes1 and heat it very hot4 #ga4 ,to ,boil ,eggs4 ,they should be put into boiling water1 and if you wish to have them soft1 boil them only three minutes4 ,if you wish to have them hard enough to cut in slices1 boil them five minutes4 ,another way which is very nice1 is to break the shells1 and drop the eggs into a pan of scalding hot water1 let it stand till the white has set1 then put the pan on a moderate fire1 when the water boils up1 the eggs are cooked sufficiently4 ,eggs look very prettily cooked in this way1 the yelk being just visible through the white4 ,if you do not use the eggs for a garnish1 serve them up with burnt butter4 ,see receipt for making1 ,no4 #db4 #gb4 ,omelet4 ,beat the eggs to a froth1 and to a dozen of eggs put three ounces of finely minced boiled ham1 beef1 or veal2 if the latter meat is used1 add a little salt4 ,melt a quarter of a pound of butter1 mix a little of it with the eggs--it should be just lukewarm4 ,set the remainder of the butter on the fire1 in a frying or tin pan1 when quite hot1 turn in the eggs beaten to a froth1 stir them until they begin to set4 ,when brown on the under side1 it is sufficiently cooked4 ,the omelet should be cooked on a moderate fire1 and in a pan small enough1 to have the omelet an inch thick4 ,when you take them up1 lay a flat dish on them1 then turn the pan upside down4 #gc4 ,poached ,eggs4 ,break the eggs into a pan1 beat them to a froth1 then put them into a buttered tin pan1 set the pan on a few coals1 put in a small lump of butter1 a little salt1 let them cook very slowly1 stirring them constantly till they become quite thick1 then turn them on to buttered toast4 #gd4 ,directions for ,broiling1 ,boiling and ,frying ,fish4 ,fish for boiling or broiling are the best the day after they are caught4 ,they should be cleaned when first caught1 washed in cold water1 and half a tea cup of salt sprinkled on the inside of them4 ,if they are to be broiled1 sprinkle pepper on the inside of them--keep them in a cool place4 ,when fish is broiled1 the bars of the gridiron should be rubbed over with a little butter1 and the inside of the fish put towards the fire1 and not turned till the fish is nearly cooked through--then butter the skin side1 and turn it over--fish should be broiled slowly4 ,when fresh fish is to be boiled1 it should either be laid on a fish strainer1 or sewed up in a cloth--if not1 it is very difficult to take it out of the pot without breaking4 ,put the fish into cold water1 with the back bone down4 ,to eight or ten pounds of fish1 put half of a small tea cup of salt4 ,boil the fish until you can draw out one of the fins easily--most kinds of fish will boil sufficiently in the course of twenty or thirty minutes1 some kinds will boil in less time4 ,some cooks do not put their fish into the water till it boils1 but it is not a good plan1 as the outside gets cooked too much1 and breaks to pieces before the inside is sufficiently done4 ,fish for frying1 after being cleaned and washed1 should be put into a cloth to have it absorb the moisture4 ,they should be dried perfectly1 and a little flour rubbed over them4 ,no salt should be put on them1 if you wish to have them brown well4 ,for five or six pounds of fish1 fry three or four slices of salt pork--when brown1 take them up1 and if they do not make fat sufficient to fry the fish in1 add a little lard4 ,when the fish are fried enough1 take them up1 and for good plain gravy1 mix two or three tea spoonsful of flour with a little water1 and stir it into the fat the fish was fried in--put in a little butter1 pepper1 and salt1 if you wish to have the gravy rich--add spices1 catsup and wine--turn the gravy over the fish4 ,boiled fish should be served up with drawn butter1 or liver sauce1 7see directions for making each1 ,nos4 #da and #ea47 ,fish1 when put on the platter1 should not be laid over each other if it can be avoided1 as the steam from the under ones makes those on the top so moist1 that they will break to pieces when served out4 ,great care and punctuality is necessary in cooking fish4 ,if not done sufficiently1 or if done too much1 they are not good4 ,they should be eaten as soon as cooked4 ,for a garnish to the fish1 use parsely1 a lemon1 or eggs boiled hard1 and cut in slices4 #ge4 ,chowder4 ,fry three or four slices of pork till brown--cut each of your fish into five or six slices1 flour1 and put a layer of them in your pork fat1 sprinkle on pepper and a little salt--add cloves1 mace1 and sliced onions if you like--lay on several bits of your fried pork1 and crackers previously soaked soft in cold water4 ,this process repeat till you get in all the fish1 then turn on water enough to just cover them--put on a heated bake pan lid4 ,when the fish have stewed about twenty minutes1 take them up1 and mix a couple of tea spoonsful of flour with a little water1 and stir it into the gravy1 also1 a little butter and pepper4 ,half a pint of white wine1 spices1 and catsup1 will improve it4 ,bass and cod make the best chowder--black fish and clams make tolerably good ones4 ,the hard part of the clams should be cut off1 and thrown away4 #gf4 ,stuffed and ,baked ,fish4 ,soak bread in cold water till soft--drain off the water1 mash the bread fine1 mix it with a table spoonful of melted butter1 a little pepper and salt--a couple of raw eggs makes the dressing cut smoother--add spices if you like4 ,fill the fish1 with the dressing1 sew it up1 put a tea cup of water in your bake pan1 and a small piece of butter--lay in the fish1 bake it from forty to fifty minutes4 ,fresh cod1 bass1 and shad1 are suitable fish for baking4 #gg4 ,codfish4 ,fresh cod is good boiled1 fried1 or made into a chowder4 ,it is too dry a fish to broil4 ,salt cod should be soaked in lukewarm water till the skin will come off easily--then take up the fish1 scrape off the skin1 and put it in fresh water1 and set it on a very moderate fire1 where it will keep warm without boiling1 as it hardens by boiling4 ,it takes between three and four hours to cook it soft--serve it up with drawn butter4 ,cold salt codfish is nice minced fine1 and mixed with mashed potatoes1 and warmed up1 with just water enough to moisten it1 and considerable butter4 ,it makes a nice dish for breakfast1 prepared in the following manner4 ,pull the fish into small pieces1 soak it an hour in warm water1 then drain off the water1 put a little milk and butter to it1 stew it a few minutes1 and serve it up with soft boiled eggs4 #gh4 ,cod ,sounds and ,tongues4 ,soak them four or five hours in lukewarm water--then take them out of the water1 scrape off the skin1 cut them once in two1 and stew them in a little milk4 ,just before they are taken up1 stir in butter1 and a little flour4 #gi4 ,halibut4 ,is nice cut in slices1 salted and peppered1 and broiled or fried4 ,the fins and thick part is good boiled4 #hj4 ,striped and ,sea ,bass4 ,bass are good fried1 boiled1 broiled1 or made into a chowder4 #ha4 ,black ,fish4 ,are the best boiled or fried--they will do to broil1 but are not so good as cooked in any other way4 #hb4 ,shad4 ,fresh shad are good baked or boiled1 but better broiled4 ,for broiling1 they should have a good deal of salt and pepper sprinkled on the inside of them1 and remain several hours before broiling4 ,the spawn and liver are good boiled or fried4 ,salt shad and mackerel1 for broiling1 should be soaked ten or twelve hours in cold water4 ,salt shad1 for boiling1 need not be soaked only long enough to get off the scales1 without you like them quite fresh--if so1 turn boiling water on them1 and let them soak in it an hour--then put them into fresh boiling water1 and boil them twenty minutes4 ,to pickle shad1 mix one pound of sugar1 a peck of rock salt1 two quarts of blown salt1 and a quarter of a pound of salt-petre4 ,allow this quantity to every twenty-five shad4 ,put a layer of the mixture at the bottom of the keg1 then a layer of cleaned shad1 with the skin side down4 ,sprinkle on another layer of salt1 sugar1 and salt-petre1 and so on till you get in all the shad4 ,lay a heavy weight on the shad1 to keep it under the brine4 ,if the juice of the shad does not run out so as to form brine sufficient to cover them1 in the course of a week1 make a little brine1 and turn on to them4 #hc4 ,sturgeons4 ,sturgeons are good boiled or baked1 but better fried4 ,before baking it1 boil it about fifteen minutes1 to extract the strong oily taste1 and when baked1 to eight or ten pounds of it put a quart of water into the pan1 and bake it till tender4 7,see directions for baking fish1 ,no4 #gf47 ,the part next to the tail is the best for baking or frying4 ,sturgeons are very nice1 cooked in the following manner4 ,cut it in slices nearly an inch thick--fry a few slices of pork--when brown1 take them up1 and put in the sturgeon4 ,when a good brown color1 take them up1 and stir in a little flour and water1 mixed smoothly together4 ,season the gravy with salt1 pepper1 and catsup--stir in a little butter1 and wine if you like1 then put back the sturgeon1 and let it stew a few minutes in the gravy4 ,while the sturgeon is cooking1 make force meat balls of part of the sturgeon and salt pork--fry and use them as a garnish for the fish4 #hd4 ,fish ,cakes4 ,cold boiled fresh fish1 or salt codfish1 is nice minced fine1 with potatoes1 moistened with a little water1 and a little butter put in1 done up into cakes of the size of common biscuit1 and fried brown in pork fat or butter4 #he4 ,fish ,force ,meat ,balls4 ,take a little uncooked fish1 chop it fine1 together with a little raw salt pork1 mix it with one or two raw eggs1 a few bread crumbs1 and season the whole with pepper and spices4 ,add a little catsup if you like--do them up into small balls1 and fry them till brown4 #hf4 ,lobsters and ,crabs4 ,put them into boiling water1 and boil them from half to three quarters of an hour1 according to their size4 ,boil half a tea cup of salt with every four pounds of the fish4 ,when cold1 crack the shell1 and take out the meat1 taking care to extract the blue veins1 and what is called the lady in the lobster1 as they are very unhealthy4 ,if the fish are not eaten cold1 warm them up with a little water1 vinegar1 salt1 pepper1 and butter4 ,the following way of dressing lobsters looks very prettily4 ,pick out the spawn and red chord1 mash them fine1 rub them through a sieve1 put in a little butter and salt4 ,cut the lobsters into squares1 and warm it1 together with the spawn1 over a moderate fire4 ,when hot1 take it up1 and garnish it with parsely4 ,the chord and spawn are a handsome garnish for any kind of fish4 #hg4 ,scollops4 ,are nice boiled1 and then fried1 or boiled and pickled1 in the same manner as oysters4 ,take them out of the shells--when boiled1 pick out the hearts1 and throw the rest away1 as the heart is the only part that is healthy to eat4 ,dip the hearts in flour1 and fry them in lard till brown4 ,the hearts are good stewed1 with a little water1 butter1 salt1 and pepper4 #hh4 ,eels4 ,eels1 if very large1 are best split open1 cut into short pieces1 and seasoned with salt and pepper1 and broiled several hours after they have been salted4 ,they are good cut into small strips1 and laid in a deep dish1 with bits of salt pork1 seasoned with salt and pepper1 and covered with pounded rusked bread1 then baked half an hour4 ,small eels are the best fried4 #hi4 ,trout4 ,trout are good boiled1 broiled1 or fried--they are also good stewed a few minutes1 with bits of salt pork1 butter1 and a little water4 ,trout1 as well as all other kinds of fresh water fish1 are apt to have an earthy taste--to remove it1 soak them in salt and water a few minutes1 after they are cleaned4 #ij4 ,clams4 ,wash and put them in a pot1 with just water enough to prevent the shells burning at the bottom of the pot4 ,heat them till the shells open--take the clams out of them1 and warm them with a little of the clam liquor1 a little salt1 butter1 and pepper4 ,toast a slice or two of bread1 soak it in the clam liquor1 lay it in a deep dish1 and turn the clams on to it4 ,for clam pancakes1 mix flour and milk together to form a thick batter--some cooks use the clam liquor1 but it does not make the pancakes as light as the milk4 ,to each pint of the milk1 put a couple of eggs1 and a few clams--they are good taken out of the shells without stewing1 and chopped fine1 or stewed1 and put into the cakes whole4 ,very large long clams are good taken out of the shells without stewing1 and broiled4 #ia4 ,stewed ,oysters4 ,strain the oyster liquor1 rinse the bits of shells off the oysters1 then turn the liquor back on to the oysters1 and put them in a stew pan--set them where they will boil up1 then turn them on to buttered toast--salt1 pepper1 and butter them to your taste4 ,some cooks add a little walnut catsup1 or vinegar4 ,the oysters should not be cooked till just before they are to be eaten4 #ib4 ,to ,fry ,oysters4 ,take those that are large1 dip them in beaten eggs1 and then in flour1 or fine bread crumbs--fry them in lard1 till of a light brown4 ,they are a nice garnish for fish4 ,they will keep good for several months if fried when first caught1 salted and peppered1 then put into a bottle1 and corked tight4 ,whenever they are to be eaten1 warm them in a little water4 #ic4 ,oyster ,pancakes4 ,mix equal quantities of milk and oyster juice together4 ,to a pint of the liquor when mixed1 put a pint of wheat flour1 a few oysters1 a couple of eggs1 and a little salt4 ,drop it by the large spoonful into hot lard4 #id4 ,oyster ,pie4 ,line a deep pie plate with pie crust--fill it with dry pieces of bread1 cover it over with puff paste--bake it till a light brown1 either in a quick oven or bake pan4 ,have the oysters just stewed by the time the crust is done--take off the upper crust1 remove the pieces of bread1 put in the oysters1 season them with salt1 pepper1 and butter4 ,a little walnut catsup improves the pie1 but is not essential--cover it with the crust4 #ie4 ,scolloped ,oysters4 ,pound rusked bread or crackers fine--butter scollop shells or tins1 sprinkle on the bread crumbs1 then put in a layer of oysters1 a small lump of butter1 pepper1 salt1 and a little of the oyster juice--then put on another layer of crumbs and oysters1 and so on till the shells are filled1 having a layer of crumbs at the top4 ,bake them till a light brown4 #if4 ,potatoes4 ,the best way to cook ,irish potatoes1 is to pare and put them in a pot1 with just boiling water enough to prevent their burning1 and a little salt4 ,cover them tight1 and let them stew till you can stick a fork through them easily4 ,if any water remains in the pot1 turn it off1 put the pot where it will keep moderately warm1 and let the potatoes steam a few moments longer4 ,the easiest way to cook them1 is to put them in boiling water1 with the skins on1 and boiled constantly till done4 ,they will not be mealy if they lie soaking in the water without boiling4 ,they are more mealy to peel them as soon as tender1 and then put back in the pot without any water1 and set in a warm place where they will steam1 with the lid of the pot off4 ,old and poor potatoes are best boiled till soft1 then peeled and mashed fine1 with a little salt1 butter1 and very little milk put in--then put into a dish1 smoothed over with a knife1 a little flour sprinkled over it1 and put where it will brown4 ,cold mashed1 or whole boiled potatoes1 are nice cut in slices1 and fried with just butter or lard enough to prevent their burning4 ,when brown on both sides1 take them up1 salt and butter them4 ,most potatoes will boil in the course of half an hour--new ones will boil in less time4 ,sweet potatoes are better baked than boiled4 #ig4 ,potato ,snow ,balls4 ,take the white mealy kind of potatoes--pare them1 and put them into just boiling water enough to cover them--add a little salt4 ,when boiled tender1 drain off the water1 and let them steam till they break to pieces--take them up1 put two or three at a time compactly together in a strong cloth1 and press them tight1 in the form of a ball--then lay them in your potatoe dish carefully1 so as not to fall apart4 #ih4 ,turnips4 ,white turnips require about as much boiling as potatoes4 ,when tender1 take them up1 peel and mash them--season them with a little salt and butter4 ,yellow turnips require about two hours boiling--if very large1 split them in two4 ,the tops of white turnips make a good salad4 #ii4 ,beets4 ,beets should not be cut or scraped before they are boiled1 or the juice will run out1 and make them insipid4 ,in summer1 they will boil in an hour--in winter1 it takes three hours to boil them tender4 ,the tops in summer are good boiled for greens4 ,boiled beets cut in slices1 and put in cold spiced vinegar for several days1 are very nice4 #ajj4 ,parsnips and ,carrots4 ,wash them1 and split them in two--lay them in a stew pan1 with the flat side down1 turn on boiling water enough to cover them--boil them till tender1 then take them up1 and take off the skin1 and butter them4 ,many cooks boil them whole1 but it is not a good plan1 as the outside gets done too much1 before the inside is cooked sufficiently4 ,cold boiled parsnips are good cut in slices1 and fried brown4 #aja4 ,onions4 ,peel and put them in boiling milk1 7water will do1 but it is not as good47 ,when boiled tender1 take them up1 salt them1 and turn a little melted butter over them4 #ajb4 ,artichokes4 ,scrape and put them in boiling water1 with a table spoonful of salt to a couple of dozen4 ,when boiled tender1 7which will be in about two hours17 take them up1 salt and butter each one4 #ajc4 ,squashes4 ,summer squashes1 if very young1 may be boiled whole--if not1 they should be pared1 quartered1 and the seeds taken out4 ,when boiled very tender1 take them up1 put them in a strong cloth1 and press out all the water--mash them1 salt and butter them to your taste4 ,the neck part of the winter squash is the best4 ,cut it in narrow strips1 take off the rind1 and boil the squash in salt and water till tender--then drain off the water1 and let the pumpkin steam over a moderate fire for ten or twelve minutes4 ,it is good not mashed--if mashed1 add a little butter4 #ajd4 ,cabbage and ,cauliflowers4 ,trim off the loose leaves of the cabbage1 cut the stalky in quarters1 to the heart of the cabbage--boil it an hour4 ,if not boiled with corned beef1 put a little salt in the water in which they are boiled4 ,white cauliflowers are the best4 ,take off the outside leaves1 cut the stalk close to the leaves1 let them lie in salt and cold water for half an hour before boiling them--boil them fifteen or twenty minutes1 according to their size4 ,milk and water is the best to boil them in1 but clear water does very well4 ,put a little salt in the pot in which they are boiled4 #aje4 ,asparagus4 ,cut the white part of the stalks off1 and throw it away--cut the lower part of the stalks in thin slices if tough1 and boil them eight or ten minutes before the upper part is put in4 ,lay the remainder compactly together1 tie it carefully in small bundles1 and boil it from fifteen to twenty minutes1 according to its age4 ,boil a little salt with them1 and a quarter of a tea spoonful of saleratus1 to two or three quarts of water1 to preserve their fresh green color4 ,just before your asparagus is done1 toast a slice of bread1 moisten it with a little of the asparagus liquor1 lay it in your asparagus dish1 and butter it--then take up the asparagus carefully with a skimmer1 and lay it on the toast1 take off the string1 salt it1 and turn a little melted butter over the whole4 #ajf4 ,peas4 ,peas should be put into boiling water1 with salt and saleratus1 in the proportion of a quarter of a tea spoonful of saleratus to half a peck of peas4 ,boil them from fifteen to thirty minutes1 according to their age and kind4 ,when boiled tender1 take them out of the water with a skimmer1 salt and butter them to the taste4 ,peas to be good should be fresh gathered1 and not shelled till just before they are cooked4 #ajg4 ,sweet ,corn4 ,corn is much sweeter to be boiled on the cob4 ,if made into sucatosh1 cut it from the cobs1 and boil it with ,lima beans1 and a few slices of salt pork4 ,it requires boiling from fifteen to thirty minutes1 according to its age4 #ajh4 ,to cook various kinds of ,beans4 ,french beans should have the strings taken off--if old1 the edges should be cut off1 and the beans cut through the middle4 ,boil them with a little salt1 from twenty-five to forty minutes1 according to their age4 ,a little saleratus boiled with them preserves their green color1 and makes them more healthy4 ,salt and butter them when taken up4 ,lima beans can be kept the year round1 by being perfectly dried when fresh gathered in the pods1 or being put without drying into a keg1 with a layer of salt to each layer of beans1 having a layer of salt at the bottom of the keg4 ,cover them tight1 and keep them in a cool place4 ,whenever you wish to cook them1 soak them over night1 in cold water--shell and boil them1 with a little saleratus4 ,white beans for baking1 should be picked over carefully to get out the colored and bad ones4 ,wash and soak them over night in a pot1 set where they will keep lukewarm4 ,there should be about three quarts of water to three pints of the beans4 ,the next morning set them where they will boil1 with a tea spoonful of saleratus4 ,when they have boiled four or five minutes1 take them up with a skimmer4 ,put them in a baking pot4 ,gash a pound of pork1 and put it down in the pot1 so as to have the beans cover all but the upper surface--turn in cold water till you can just see it at the top4 ,they will bake in a hot oven1 in the course of three hours--but they are better to remain in it five or six hours4 ,beans are good prepared in the same manner as for baking1 and stewed several hours without baking4 #aji4 ,greens4 ,white mustard1 spinach1 water cresses1 dandelions1 and the leaves and roots of very small beets1 are the best greens4 ,boil them with a little salt and saleratus in the water4 ,if not fresh and plump1 soak them in salt and water half an hour before cooking them4 ,when they are boiled enough1 they will sink to the bottom of the pot4 #aaj4 ,salads4 ,to be in perfection1 salads should be fresh gathered1 and kept in cold water for an hour before they are put on the table4 ,the water should be drained from them1 and if you have not any salad oil1 melt a little butter and put it in a separate dish--if turned over the salad1 it will not be crispy4 #aaa4 ,cucumbers4 ,to be healthy they should not be picked longer than a day before they are to be eaten4 ,they should be kept in cold water1 and fifteen or twenty minutes before they are to be eaten1 pare and slice them into fresh cold water1 to take out the slimy matter4 ,just before they are put on the table1 drain off the water4 ,put them in a deep dish2 sprinkle on a good deal of salt and pepper--cover them with vinegar4 ,cucumbers are thought by many people to be very unhealthy1 but if properly prepared1 they will not be found to be any more unwholesome than most other summer vegetables4 #aab4 ,to stew ,mushrooms4 ,cut off the lower part of the stem1 as it is apt to have an earthy taste4 ,peel and put them in a saucepan1 with just water enough at the bottom1 to prevent their burning to the pan4 ,put in a little salt1 and shake them occasionally while stewing1 to prevent their burning4 ,when they have stewed quite tender1 put in a little butter and pepper--add spices and wine if you like4 ,they should stew very slowly till tender1 and not be seasoned till just before they are taken up4 ,serve them up on buttered toast4 #aac4 ,egg ,plant4 ,boil them a few moments to extract the bitter taste--then cut them in thick slices2 sprinkle a little salt between each slice4 ,let them lie half an hour--then fry them till brown in lard4 #aad4 ,celeriac4 ,this is an excellent vegetable1 but is little known4 ,the stalks of it can hardly be distinguished from celery1 and it is much easier cultivated4 ,the roots are nice boiled tender1 cut in thin slices1 and put in soup or meat pies2 or cooked in the following manner1 and eaten with meat4 ,scrape and cut them in slices4 ,boil them till very tender--then drain off the water4 ,sprinkle a little salt over them--turn in milk enough to cover them4 ,when they have stewed about four or five minutes1 turn them into a dish1 and add a little butter4 #aae4 ,salsify or ,vegetable ,oyster4 ,the best way to cook it is to parboil it1 7after scraping off the outside17 then cut it in slices1 dip it into a beaten egg1 and fine bread crumbs1 and fry it in lard4 ,it is very good boiled1 then stewed a few minutes in milk1 with a little butter and salt4 ,another way which is very good1 is to make a batter of wheat flour1 milk and eggs2 cut the ,salsify in thin slices1 7after having been boiled tender17 put them into the batter with a little salt2 drop this mixture into hot fat1 by the large spoonful4 ,when a light brown1 they are cooked sufficiently4 #aaf4 ,tomatoes4 ,if very ripe will skin easily2 if not1 pour scalding water on them1 and let them remain in it four or five minutes4 ,peel and put them in a stew pan1 with a table spoonful of water1 if not very juicy2 if so1 no water will be required4 ,put in a little salt1 and stew them for half an hour2 then turn them into a deep dish with buttered toast4 ,another way of cooking them1 which is considered very nice by epicures1 is to put them in a deep dish1 with fine bread crumbs1 crackers pounded fine1 a layer of each alternately2 put small bits of butter1 a little salt1 and pepper on each layer--some cooks add a little nutmeg and sugar4 ,have a layer of bread crumbs on the top4 ,bake it three quarters of an hour4 #aag4 ,gumbo4 ,take an equal quantity of young tender ocra chopped fine1 and ripe tomatoes skinned1 an onion cut into slices1 a small lump of butter1 a little salt and pepper4 ,put the whole in a stew pan1 with a table spoonful of water1 and stew it till tender4 #aah4 ,southern manner of ,boiling ,rice4 ,pick over the rice1 rinse it in cold water a number of times1 to get it perfectly clean2 drain off the water1 then put it in a pot of boiling water1 with a little salt4 ,allow as much as a quart of water to a tea-cup of rice1 as it absorbs the water very much while boiling4 ,boil it seventeen minutes2 then turn the water off very close2 set the pot over a few coals1 and let it steam fifteen minutes with the lid of the pot off4 ,the beauty of rice boiled in this way1 is1 that each kernel stands out by itself1 while it is quite tender4 ,great care is necessary to be used in the time of boiling and steaming it1 as a few moments variation in the time1 makes a great deal of difference in the looks of it4 ,the water should boil hard when the rice is put in1 and not suffered to stop boiling1 till turned off to have the rice steamed4 ,the water that the rice is boiled in1 makes good starch for muslin1 if boiled a few minutes by itself4 #aai4 ,directions for ,pickling4 ,vinegar for pickling should be good1 but not of the sharpest kind4 ,brass utensils should be used for pickling4 ,they should be thoroughly cleaned before using1 and no vinegar should be allowed to cool in them1 as the rust formed by so doing is very poisonous4 ,boil alum and salt in the vinegar1 in the proportion of half a tea cup of salt1 and a table spoonful of alum1 to three gallons of vinegar4 ,stone and wooden vessels are the only kinds of utensils that are good to keep pickles in4 ,vessels that have had any grease in will not do for pickles1 as no washing will kill the grease that the pot has absorbed4 ,all kinds of pickles should be stirred up occasionally4 ,if there is any soft ones among them1 they should be taken out1 the vinegar scalded1 and turned back while hot--if very weak1 throw it away1 and use fresh vinegar4 ,whenever any scum rises1 the vinegar needs scalding4 ,if you do not wish to have all your pickles spiced1 it is a good plan to keep a stone pot of spiced vinegar by itself1 and put in a few of your pickles a short time before they are to be eaten4 #abj4 ,to ,pickle ,peppers4 ,procure those that are fresh and green4 ,if you do not like them very fiery1 cut a small slit in them1 and take the seeds out carefully with a small knife1 so as not to mangle the pepper4 ,soak them in salt and water1 eight or nine days1 changing the water each day4 ,keep them in a warm place4 ,if you like them stuffed1 chop white cabbage fine1 season it highly with cloves1 cinnamon1 mace1 and fill the peppers with it--add nasturtions if you like--sew them up carefully1 and put them in cold spiced vinegar4 ,tomatoes when very small and green are good pickled with the peppers4 #aba4 ,mangoes4 ,procure muskmelons as late in the season as possible--if pickled early1 they are not apt to keep well4 ,cut a small piece from the side that lies upon the ground while growing1 take out the seeds1 and if the citron or nutmeg melons are used for mangoes1 the rough part should be scraped off4 ,the long common muskmelons make the best mangoes4 ,soak the melons in salt and water1 three or four days2 then take them out of the water2 sprinkle on the inside of the melons1 powdered cloves1 pepper1 nutmeg2 fill them with small strips of horseradish1 cinnamon1 and small string beans4 ,flag root1 nasturtions1 and radish tops1 are also nice to fill them with4 ,fill the crevices with ,american mustard seed4 ,put back the pieces of melon that were cut off1 and bind the melon up tight with white cotton cloth1 sew it on4 ,lay the melons in a stone jar1 with the part that the covers are on1 up4 ,put into vinegar for the mangoes1 alum1 salt and peppercorns1 in the same proportion as for cucumbers--heat it scalding hot1 then turn it on to the melons4 ,barberries or radish tops pickled in bunches1 are a pretty garnish for mangoes4 ,the barberries preserve their natural color best by being first dried4 ,whenever you wish to use them1 turn boiling vinegar on them1 and let them lie in it several hours to swell out4 #abb4 ,to ,pickle ,butternuts and ,walnuts4 ,the nuts for pickling should be gathered as early as ,july1 unless the season is very backward4 ,when a pin will go through them easily1 they are young enough to pickle4 ,soak them in salt and water a week--then drain it off4 ,rub them with a cloth1 to get off the roughness4 ,to a gallon of vinegar put a tea-cup of salt1 a table-spoonful of powdered cloves and mace1 mixed together1 half an ounce of allspice1 and peppercorns4 ,boil the vinegar and spices1 and turn it while hot on to the nuts4 ,in the course of a week1 scald the vinegar1 and turn it back on them while hot4 ,they will be fit to eat in the course of a fortnight4 #abc4 ,peaches and ,apricots4 ,take those of a full growth1 but perfectly green1 put them in salt and water1 strong enough to bear up an egg4 ,when they have been in a week1 take them out1 and wipe them carefully with a soft cloth4 ,lay them in a pickle jar4 ,put to a gallon of vinegar half an ounce of cloves1 the same quantity of peppercorns1 sliced ginger and mustard seed--add salt1 and boil the vinegar--then turn it on to the peaches scalding hot4 ,turn the vinegar from them several times4 ,heat it scalding hot1 and turn it back while hot4 #abd4 ,to ,pickle ,cabbages and ,cauliflowers4 ,purple cabbages are the best for pickling4 ,pull off the loose leaves1 quarter the cabbages1 put them in a keg1 and sprinkle a great deal of salt1 on each one--let them remain five or six days4 ,to a gallon of vinegar put an ounce of mace1 one of peppercorns and cinnamon1 7cloves and allspice improve the taste of the cabbages1 but they turn it a dark color47 ,heat the vinegar scalding hot1 put in a little alum1 and turn it while hot on to the cabbages--the salt should remain that was sprinkled on the cabbages4 ,turn the vinegar from the cabbages six or seven times--heat it scalding hot1 and turn it back while hot1 to make them tender4 ,cauliflowers are pickled in the same manner4 ,cauliflowers cut into bunches1 and pickled with beet roots sliced1 look very prettily4 #abe4 ,east ,india ,pickle4 ,chop cabbage fine1 leaving out the stalks1 together with three or four onions1 a root of horseradish1 and a couple of green peppers to each cabbage4 ,soak the whole in salt and water three or four days4 ,spice some vinegar very strong with mace1 cloves1 allspice and cinnamon4 ,heat it scalding hot--add alum and salt1 and turn it on to the cabbage1 onions and pepper1 which should previously have all the brine drained from them4 ,this pickle will be fit to eat in the course of three or four weeks4 #abf4 ,french ,beans and ,radish ,pods4 ,gather them while quite small and tender4 ,keep them in salt and water1 till you get through collecting them--changing the water as often as once in four or five days4 ,then scald them with hot salt and water1 let them lie in it till cool1 then turn on hot vinegar spiced with peppercorns1 mace and allspice4 ,the radish top1 if pickled in small bunches1 are a pretty garnish for other pickles4 #abg4 ,nasturtion4 ,take them when small and green--put them in salt and water--change the water once in three days4 ,when you have done collecting the nasturtions1 turn off the brine1 and pour on scalding hot vinegar4 #abh4 ,samphire4 ,procure samphire that is fresh and green--let it lay in salt for three days--then take it out1 and for a peck of samphire spice a gallon of vinegar with a couple of dozen of peppercorns--add half a tea-cup of salt--heat the vinegar scalding hot1 and turn it on to the samphire while hot--cover it close4 ,in the course of ten days1 turn the vinegar from the samphire1 heat it scalding hot1 and turn it back4 #abi4 ,onions4 ,peel and boil them in milk and water ten minutes4 ,to a gallon of vinegar put half an ounce of cinnamon and mace1 a quarter of an ounce of cloves1 a small tea-cup of salt1 and half an ounce of alum4 ,heat the vinegar1 together with the spices1 scalding hot1 and turn it on to the onions1 which should previously have the water and milk drained from them4 ,cover them tight till cold4 #acj4 ,artichokes4 ,soak the artichokes in salt and water1 for several days1 then drain and rub them till you get all the skin off4 ,turn boiling vinegar on them1 with salt1 alum1 and peppercorns in it1 in the same proportion as for cucumbers4 ,let them remain a week1 then turn off the vinegar1 scald it1 and turn it back while hot on to the artichokes4 ,continue to turn boiling vinegar on to the artichokes till thoroughly pickled4 #aca4 ,cucumbers4 ,gather those that are small and green1 and of a quick growth4 ,turn boiling water on them as soon as picked4 ,let them remain in it four or five hours1 then put them in cold vinegar1 with alum and salt1 in the proportion of a table spoonful of the former and a tea cup of the latter1 to every gallon of vinegar4 ,when you have done collecting the cucumbers for pickling1 turn the vinegar from the cucumbers1 scald and skim it till clear1 then put in the pickles1 let them scald without boiling1 for a few minutes2 then turn them while hot into the vessel you intend to keep them in4 ,a few peppers1 or peppercorns1 improve the taste of the cucumbers4 ,cucumbers to be brittle need scalding several times4 ,if the vinegar is weak1 it should be thrown away1 and fresh put to the cucumbers1 with more alum and salt4 ,another method of pickling cucumbers1 which is good1 is to put them in salt and water1 as you pick them--changing the salt and water once in three or four days4 ,when you have done collecting your cucumbers for pickling1 take them out of the salt and water1 turn on scalding hot vinegar1 with alum1 salt and peppercorns in it4 #acb4 ,gherkins4 ,put them in strong brine--keep them in a warm place4 ,when they turn yellow1 drain off the brine1 and turn hot vinegar on them4 ,let them remain in it till they turn green1 keeping them in a warm place4 ,then turn off the vinegar--add fresh scalding hot vinegar1 spiced with mace1 allspice1 and peppercorns--add alum and salt1 in the same proportion as for cucumbers4 #acc4 ,to ,pickle ,oysters4 ,take the oysters from the liquor1 strain and boil it4 ,rinse the oysters1 if there are any bits of the shells attached to them4 ,put them into the liquor while boiling4 ,boil them one minute1 then take them out of it1 and to the liquor put a few peppercorns1 cloves1 and a blade or two of mace--add a little salt1 and the same quantity of vinegar as oyster juice4 ,let the whole boil fifteen minutes1 then turn it on to the oysters4 ,if you wish to keep the oysters for a number of weeks1 bottle and cork them tight as soon as cold4 #acd4 ,to ,pickle ,mushrooms4 ,peel and stew them1 with just water enough to prevent their sticking at the bottom of the pan4 ,shake them occasionally1 to prevent their burning4 ,when tender1 take them up1 and put them in scalding hot vinegar1 spiced with mace1 cloves1 and peppercorns--add a little salt4 ,bottle and cork them tight1 if you wish to keep them long4 #ace4 ,wheat ,bread4 ,for six common sized loaves of bread1 take three pints of boiling water1 and mix it with five or six quarts of flour4 ,when thoroughly mixed1 add three pints of cold water4 ,stir it till the whole of the dough is of the same temperature4 ,when lukewarm1 stir in half a pint of family yeast1 7if brewers' yeast is used1 a less quantity will answer17 a table-spoonful of salt1 knead in flour till stiff enough to mould up1 and free from lumps4 ,the more the bread is kneaded1 the better it will be4 ,cover it over with a thick cloth1 and if the weather is cold1 set it near a fire4 ,to ascertain when it has risen1 cut it through the middle with a knife--if full of small holes like a sponge1 it is sufficiently light for baking4 ,it should be baked as soon as light4 ,if your bread should get sour before you are ready to bake it1 dissolve two or more tea-spoonsful of saleratus 7according to the acidity of it7 in a tea-cup of milk or water1 strain it on to the dough1 work it in well--then cut off enough for a loaf of bread--mould it up well1 slash it on both sides1 to prevent its cracking when baked--put it in a buttered tin-pan4 ,the bread should stand ten or twelve minutes in the pans before baking it4 ,if you like your bread baked a good deal1 let it stand in the oven an hour and a half4 ,when the wheat is grown1 it makes better bread to wet the flour entirely with boiling water4 ,it should remain till cool before working in the yeast4 ,some cooks have an idea that it kills the life of the flour to scald it1 but it is a mistaken idea--it is sweeter for it1 and will keep good much longer4 ,bread made in this way is nearly as good as that which is wet with milk4 ,care must be taken not to put the yeast in when the dough is hot1 as it will scald it1 and prevents its rising4 ,most ovens require heating an hour and a half for bread4 ,a brisk fire should be kept up1 and the doors of the room should be kept shut1 if the weather is cold4 ,pine and ash1 mixed together1 or birch-wood1 is the best for heating an oven4 ,to ascertain if your oven is of the right temperature1 when cleaned1 throw in a little flour2 if it browns in the course of a minute1 it is sufficiently hot2 if it turns black directly1 wait several minutes1 before putting in the things that are to be baked4 ,if the oven does not bake well1 set in a furnace of live coals4 #acf4 ,sponge ,bread4 ,for four loaves of bread1 take three quarts of wheat flour1 and the same quantity of boiling water--mix them well together4 ,let it remain till lukewarm1 then add a tea-cup full of family1 or half a tea-cup of distillery yeast4 ,set it in a warm place to rise4 ,when light1 knead in flour till stiff enough to mould up1 then let it stand till risen again1 before moulding it up4 #acg4 ,rye ,bread4 ,wet up rye flour with lukewarm milk1 7water will do to wet it with1 but it will not make the bread so good47 ,put in the same proportion of yeast as for wheat bread4 ,for four or five loaves of bread1 put in a couple of tea-spoonsful of salt4 ,a couple of table-spoonsful of melted butter makes the crust more tender4 ,it should not be kneaded as stiff as wheat bread1 or it will be hard when baked4 ,when light1 take it out into pans1 without moulding it up--let it remain in them about twenty minutes1 before baking4 #ach4 ,brown ,bread4 ,brown bread is made by scalding ,indian meal1 and stirring into it1 when lukewarm1 about the same quantity of rye flour as ,indian meal--add yeast and salt in the same proportion as for other kinds of bread4 ,bake it between two and three hours4 #aci4 ,indian ,bread4 ,mix ,indian meal with cold water1 stir it into boiling water1 let it boil half an hour--stir in a little salt1 take it from the fire1 let it remain till lukewarm1 then stir in yeast and ,indian meal1 to render it of the consistency of unbaked rye dough4 ,when light1 take it out into buttered pans1 let it remain a few minutes1 then bake it two hours and a half4 #adj4 ,potato ,bread4 ,boil the potatoes very soft1 then peel and mash them fine4 ,put in salt1 and very little butter--then rub them with the flour--wet the flour with lukewarm water--then work in the yeast1 and flour till stiff to mould up4 ,it will rise quicker than common wheat bread1 and should be baked as soon as risen1 as it turns sour very soon4 ,the potatoes that the bread is made of should be mealy1 and mixed with the flour in the proportion of one-third of potatoes to two-thirds of flour4 #ada4 ,rice ,bread4 ,boil a pint of rice till soft--then mix it with a couple of quarts of rice or wheat flour4 ,when cool1 add half a tea-cup of yeast1 a little salt1 and milk to render it of the consistency of rye bread4 ,when light1 bake it in small buttered pans4 #adb4 ,french ,rolls4 ,turn a quart of lukewarm milk on to a quart of flour4 ,melt a couple of ounces of butter1 and put to the milk and flour1 together with a couple of eggs1 and a tea-spoonful of salt4 ,when cool1 stir in half a tea-cup of yeast1 and flour to make it stiff enough to mould up4 ,put it in a warm place4 ,when light1 do it up into small rolls--lay the rolls on flat buttered tins--let them remain twenty minutes before baking4 #adc4 ,yeast4 ,boil a small handful of hops in a couple of quarts of water4 ,when the strength is obtained from them1 strain the liquor--put it back on the fire--take a little of the liquor1 and mix smoothly with three heaping table-spoonsful of wheat flour--stir it into the liquor when it boils4 ,let it boil five or six minutes--take it from the fire4 ,when lukewarm1 stir in a tea-cup of yeast--keep it in a warm place till risen4 ,when of a frothy appearance1 it is sufficiently light4 ,add a table-spoonful of salt1 turn it into a jar1 and cover it tight4 ,some people keep yeast in bottles1 but they are apt to burst--some use jugs1 but they cannot be cleaned so easily as jars4 ,whenever your yeast gets sour1 the jar should be thoroughly cleaned before fresh is put in--if not cleaned1 it will spoil the fresh yeast4 ,yeast made in this manner will keep good a fortnight in warm weather2 in cold weather longer4 ,if your yeast appears to be a little changed1 add a little saleratus to it before you mix it with your bread4 ,if it does not foam well1 when put in1 it is too stale to use4 ,milk yeast makes sweeter bread than any other kind of yeast1 but it will not keep good long4 ,it is very nice to make biscuit of4 ,take half the quantity of milk you need for your biscuit--set it in a warm place1 with a little flour1 and a tea-spoonful of salt4 ,when light1 mix it with the rest of the milk1 and use it directly for the biscuit4 ,it takes a pint of this yeast for five or six loaves of bread4 ,another method of making yeast1 which is very good1 is to take about half a pound of your bread dough1 when risen1 and roll it out thin1 and dry it4 ,when you wish to make bread1 put a quart of lukewarm milk to it1 set it near the fire to rise--when light1 scald the flour1 and let it be till lukewarm--then add the yeast and salt4 ,this will raise the bread in the course of an hour4 ,the dough will need a little fresh hop liquor put to it1 in the course of three or four times baking4 ,potato yeast makes very nice bread1 but the yeast does not keep good as long as when made without them4 ,it is made in the following manner3 boil a couple of good1 sized potatoes soft--peel and rub them through a sieve--put to it a couple of table-spoonsful of wheat flour1 and a quart of hot hop tea--when lukewarm1 stir in half a tea-cup of yeast--when light1 put in a couple of tea-spoonsful of salt1 put it in your yeast-jar1 and cover it up tight4 #add4 ,yeast ,cakes4 ,stir into a pint of good lively yeast a table-spoonful of salt1 and rye or wheat flour to make a thick batter4 ,when risen1 stir in ,indian meal till of the right consistency to roll out4 ,when risen again1 roll them out very thin1 cut them into cakes with a tumbler1 and dry them in the shade in clear windy weather4 ,care must be taken to keep them from the sun1 or they will ferment4 ,when perfectly dry1 tie them up in a bag1 and keep them in a cool dry place4 ,to raise four or five loaves of bread1 take one of these cakes1 and put to it a little lukewarm milk or water4 ,when dissolved1 stir in a couple of table-spoonsful of flour1 set it near the fire--,when light1 use it for your dough4 ,yeast cakes will keep good five or six months4 ,they are very convenient to use in summer1 as common yeast is so apt to ferment4 #ade4 ,butter ,biscuit4 ,melt a tea-cup of butter--mix it with two-thirds of a pint of milk1 7if you have not any milk1 water may be substituted1 but the biscuit will not be as nice47 ,put in a tea-spoonful of salt1 half a tea-cup of yeast1 7milk yeast is the best1 see directions for making it7--stir in flour till it is stiff enough to mould up4 ,a couple of eggs improve the biscuit1 but are not essential4 ,set the dough in a warm place when risen1 mould the dough with the hand into small cakes1 lay them on flat tins that have been buttered4 ,let them remain half an hour before they are baked4 #adf4 ,butter-milk ,biscuit4 ,dissolve a couple of tea-spoonsful of saleratus in a tea-cup of sour milk--mix it with a pint of butter-milk1 and a couple of tea-spoonsful of salt4 ,stir in flour until stiff enough to mould up4 ,mould it up into small cakes1 and bake them immediately4 #adg4 ,hard ,biscuit4 ,weigh out four pounds of flour1 and rub three pounds and a half of it with four ounces of butter1 four beaten eggs1 and a couple of tea-spoonsful of salt4 ,moisten it with milk1 pound it out thin with a rolling-pin1 sprinkle a little of the reserved flour over it lightly--roll it up and pound it out again1 sprinkle on more of the flour--this operation continue to repeat till you get in all the reserved flour--then roll it out thin1 cut it into cakes with a tumbler1 lay them on flat buttered tins1 cover them with a damp cloth1 to prevent their drying4 ,bake them in a quick oven4 #adh4 ,saleratus ,biscuit4 ,put a couple of tea-spoonsful of saleratus in a pint of sour milk4 ,if you have not any sour milk1 put a table-spoonful of vinegar to a pint of sweet milk1 set it in a warm place--as soon as it curdles1 mix it with the saleratus--put in a couple of table-spoonfuls of melted butter1 and flour to make them sufficiently stiff to roll out4 ,mould them up into small biscuit1 and bake them immediately4 #adi4 ,potato ,biscuit4 ,boil mealy potatoes very soft1 peel and mash them4 ,to four good-sized potatoes1 put a piece of butter1 of the size of a hen's egg1 a tea-spoonful of salt4 ,when the butter has melted1 put in half a pint of cold milk4 ,if the milk cools the potatoes1 put in a quarter of a pint of yeast1 and flour to make them of the right consistency to mould up4 ,set them in a warm place--when risen1 mould them up with the hand--let them remain ten or fifteen minutes before baking them4 #aej4 ,sponge ,biscuit4 ,stir into a pint of lukewarm milk half a tea-cup of melted butter1 a tea-spoonful of salt1 half a tea-cup of family1 or a table-spoonful of brewers' yeast1 7the latter is the best27 add flour till it is a very stiff batter4 ,when light1 drop this mixture by the large spoonful on to flat1 buttered tins1 several inches apart4 ,let them remain a few minutes before baking4 ,bake them in a quick oven till they are a light brown4 #aea4 ,crackers4 ,rub six ounces of butter with two pounds of flour--dissolve a couple of tea-spoonsful of saleratus in a wine glass of milk1 and strain it on to the flour--add a tea-spoonful of salt1 and milk enough to enable you to roll it out4 ,beat it with a rolling-pin for half an hour1 pounding it out thin--cut it into cakes with a tumbler--bake them about fifteen minutes1 then take them from the oven4 ,when the rest of your things are baked sufficiently1 take them out1 set in the crackers1 and let them remain till baked hard and crispy4 #aeb4 ,cream ,cakes4 ,mix half a pint of thick cream with the same quantity of milk1 four eggs1 and flour to render them just stiff enough to drop on buttered tins4 ,they should be dropped by the large spoonful several inches apart1 and baked in a quick oven4 #aec4 ,crumpets4 ,take three tea-cups of raised dough1 and work into it1 with the hand1 half a tea-cup of melted butter1 three eggs1 and milk to render it a thick batter4 ,turn it into a buttered bake pan--let it remain fifteen minutes1 then put on a bake pan1 heated so as to scorch flour4 ,it will bake in half an hour4 #aed4 ,rice ,cakes4 ,mix a pint of rice boiled soft with a pint of milk1 a tea-spoonful of salt1 and three eggs1 beaten to a froth4 ,stir in rice or wheat flour till of the right consistency to fry4 ,if you like them baked1 add two more eggs1 and enough more flour to make them stiff enough to roll out1 and cut them into cakes4 #aee4 ,rice ,ruffs4 ,to a pint of rice flour put boiling water or milk sufficient to make a thick batter4 ,beat four eggs1 7when it is cool17 and put in1 together with a tea-spoonful of salt4 ,drop this mixture by the large spoonful into hot fat4 #aef4 ,buckwheat ,cakes4 ,mix a quart of buckwheat flour with a pint of lukewarm milk1 7water will do1 but is not as good17 and a tea-cup of yeast--set it in a warm place to rise4 ,when light1 7which will be in the course of eight or ten hours if family yeast is used1 if brewers' yeast is used1 they will rise much quicker17 add a tea-spoonful of salt--if sour1 the same quantity of saleratus1 dissolved in a little milk1 and strained4 ,if they are too thick1 thin them with cold milk or water4 ,fry them in just fat enough to prevent their sticking to the frying pan4 #aeg4 ,economy ,cakes4 ,rusked bread1 or that which is old and sour1 can be made into nice cakes4 ,the bread should be cut into small pieces1 and soaked in cold water till very soft4 ,then drain off the water1 mash the bread fine--to three pints of the bread pulp put a couple of beaten eggs1 three or four table-spoonsful of flour1 and a little salt--dissolve a tea-spoonful of saleratus to a tea-cup of milk1 strain it1 then stir it into the bread--add more milk till it is of the right consistency to fry4 ,the batter should be rather thicker than that of buckwheat cakes1 and cooked in the same manner4 ,another way of making them1 which is very good1 is to mix half a pint of wheat flour with enough cold milk or water to render it a thick batter1 and a couple of table-spoonsful of yeast4 ,when light1 mix the batter with the bread1 7which should be previously soaked soft1 and mashed fine17 add salt1 and a tea-spoonful of saleratus1 dissolved in a little milk4 ,fry them in just fat enough to prevent their sticking to the frying pan4 #aeh4 ,green ,corn ,cake4 ,mix a pint of grated green corn with three table-spoonsful of milk1 a tea-cup of flour1 half a tea-cup of melted butter1 one egg1 a tea-spoonful of salt1 and half a tea-spoonful of pepper4 ,drop this mixture into hot butter by the spoonful1 let the cakes fry eight or ten minutes4 ,these cakes are nice served up with meat for dinner4 #aei4 ,indian ,corn ,cake4 ,stir into a quart of sour or butter-milk a couple of tea-spoonsful of saleratus1 a little salt1 and sifted ,indian meal to render it a thick batter--a little cream improves the cake--bake it in deep cake pans about an hour4 ,when sour milk cannot be procured1 boil sweet milk1 and turn it on to the ,indian meal--when cool1 put in three beaten eggs to a quart of the meal--add salt to the taste4 #afj4 ,indian ,slap ,jacks4 ,scald a quart of ,indian meal--when lukewarm1 turn1 stir in half a pint of flour1 half a tea-cup of yeast1 and a little salt4 ,when light1 fry them in just fat enough to prevent their sticking to the frying pan4 ,another method of making them1 which is very nice1 is to turn boiling milk or water on to the ,indian meal1 in the proportion of a quart of the former to a pint of the latter--stir in three table-spoonsful of flour1 three eggs well beaten1 and a couple of tea-spoonsful of salt4 #afa4 ,journey or ,johnny ,cakes4 ,scald a quart of sifted ,indian meal with sufficient water to make it a very thick batter4 ,stir in two or three tea-spoonsful of salt--mould it with the hand into small cakes4 ,in order to mould them up1 it will be necessary to rub a good deal of flour on the hands1 to prevent their sticking4 ,fry them in nearly fat enough to cover them4 ,when brown on the under side1 they should be turned4 ,it takes about twenty minutes to cook them4 ,when cooked1 split and butter them4 ,another way of making them1 which is nice1 is to scald the ,indian meal1 and put in saleratus1 dissolved in milk and salt1 in the proportion of a tea-spoonful of each to a quart of meal4 ,add two or three table-spoonsful of wheat flour1 and drop the batter by the large spoonful into a frying pan4 ,the batter should be of a very thick consistency1 and there should be just fat enough in the frying pan to prevent the cakes sticking to it4 #afb4 ,hoe ,cakes4 ,scald a quart of ,indian meal with just water enough to make a thick batter4 ,stir in a couple of tea-spoonsful of salt1 and two table-spoonful of butter4 ,turn it into a buttered bake pan1 and bake it half an hour4 #afc4 ,muffins4 ,mix a quart of wheat flour smoothly with a pint and a half of lukewarm milk1 half a tea-cup of yeast1 a couple of beaten eggs1 a heaping tea-spoonsful of salt1 and a couple of table-spoonsful of lukewarm melted butter4 ,set the batter in a warm place to rise4 ,when light1 butter your muffin cups1 turn in the mixture1 and bake the muffins till a light brown4 #afd4 ,raised ,flour ,waffles4 ,stir into a quart of flour sufficient lukewarm milk to make a thick batter4 ,the milk should be stirred in gradually1 so as to have it free from lumps4 ,put in a table-spoonful of melted butter1 a couple of beaten eggs1 a tea-spoonsful of salt1 and half a tea-cup of yeast4 ,when risen1 fill your waffle-irons with the batter1 bake them on a hot bed of coals4 ,when they have been on the fire between two and three minutes1 turn the waffle-irons over--when brown on both sides1 they are sufficiently baked4 ,the waffle-irons should be well greased with lard1 and very hot1 before each one is put in4 ,the waffles should be buttered as soon as cooked4 ,serve them up with powdered white sugar and cinnamon4 #afe4 ,quick ,waffles4 ,mix flour and cold milk together1 to make a thick batter4 ,to a quart of the flour put six beaten eggs1 a table-spoonful of melted butter1 and a tea-spoonful of salt4 ,some cooks add a quarter of a pound of sugar1 and half a nutmeg4 ,bake them immediately4 #aff4 ,rice ,waffles4 ,take a tea-cup and a half of boiled rice--warm it with a pint of milk1 mix it smooth1 then take it from the fire1 stir in a pint of cold milk1 and a tea-spoonful of salt4 ,beat four eggs1 and stir them in1 together with sufficient flour to make a thick batter4 #afg4 ,rice ,wafers4 ,melt a quarter of a pound of butter1 and mix it with a pound of rice flour1 a tea-spoonful of salt1 and a wine glass of wine4 ,beat four eggs1 and stir in1 together with just cold milk enough to enable you to roll them out easily4 ,they should be rolled out as thin as possible1 cut with a wine glass into cakes1 and baked in a moderate oven1 on buttered flat tins4 #afh4 ,rules to be observed in making nice ,cake4 ,cake1 to be good1 must be made of nice materials4 ,the butter1 eggs1 and flour1 should not be stale1 and the sugar should be of a light color1 and dry4 ,brown sugar answers very well for most kinds of cake1 if rolled free from lumps1 and stirred to a cream with the butter4 ,the flour should be sifted1 and if damp1 dried perfectly1 otherwise it will make the cake heavy4 ,the eggs should be beaten to a froth2 and the cake will be more delicate if the yelks and whites are beaten separately4 ,saleratus and soda should be perfectly dissolved1 and strained before they are stirred into the cake4 ,raisins for cake should have the seeds taken out4 ,zante currants should be rinsed in several waters to cleanse them1 rubbed in a dry cloth to get out the sticks1 and then spread on platters1 and dried perfectly1 before they are put into the cake4 ,almonds should be blanched1 which is done by turning boiling water on them1 and letting them remain in it till the skins will rub off easily4 ,when blanched1 dry them1 then pound them fine1 with rosewater1 to prevent their oiling4 ,when the weather is cold1 the materials for cake should be moderately warmed1 before mixing them together4 ,all kinds of cake that are made without yeast are better for being stirred1 till just before they are baked4 ,the butter and sugar should be stirred together till white1 then the eggs1 flour1 and spice1 added4 ,saleratus and cream should not be put in till just before the cake is baked--add the fruit last4 ,butter the cake pans well4 ,the cake will be less liable to burn if the pans are lined with white buttered paper4 ,the cake should not be moved while baking if it can be avoided1 as moving it is apt to make it heavy4 ,the quicker most kinds of cake are baked1 the lighter and better they will be2 but the oven should not be of such a furious heat as to burn them4 ,it is impossible to give any exact rules as to the time to be allowed for baking various kinds of cake1 as so much depends on the heat of the oven4 ,it should be narrowly watched while in the oven1 and if it browns too fast1 it should be covered with a thick paper4 ,to ascertain when rich cake is sufficiently baked1 stick a clean broom splinter through the thickest part of the loaf--if none of the cake adheres to the splinter1 it is sufficiently baked4 ,when cake that is baked on flat tins moves easily on them1 it is sufficiently baked4 #afi4 ,frosting for ,cake4 ,allow for the white of one egg nine heaping tea-spoonsful of double refined sugar1 and one of nice ,poland starch4 ,the sugar and starch should be pounded1 and sifted through a very fine sieve4 ,beat the whites of eggs to a stiff froth1 so that you can turn the plate upside down1 without the eggs falling from it--then stir in the sugar gradually1 with a wooden spoon--stir it ten or fifteen minutes without any cessation--then add a tea-spoonful of lemon juice1 7vinegar will answer1 but is not as nice7--put in sufficient rosewater to flavor it4 ,if you wish to color it pink1 stir in a few grains of cochineal powder1 or rose pink--if you wish to have it of a blue tinge1 add a little of what is called the powder blue4 ,lay the frosting on the cake with a knife1 soon after it is taken from the oven--smooth it over1 and let it remain in a cool place till hard4 ,to frost a common sized loaf of cake1 allow the white of one egg1 and half of another4 #agj4 ,sponge ,gingerbread4 ,melt a piece of butter of the size of a hen's egg--mix it with a pint of nice molasses1 a table-spoonful of ginger1 and a quart of flour4 ,dissolve a heaping table-spoonful of saleratus in half a pint of milk1 strain and mix it with the rest of the ingredients1 add sufficient flour to enable you to roll it out easily1 roll it out about half an inch thick1 and bake it on flat tins in a quick oven4 ,gingerbread made in this manner will be light and spongy if baked quick1 and made of nice molasses1 but it will not keep good so long as hard gingerbread4 #aga4 ,hard ,molasses ,gingerbread4 ,to a pint of molasses put half a tea-cup of melted butter1 a table-spoonful of ginger1 and a quart of flour4 ,dissolve a tea-spoonful of saleratus in half a pint of water1 and stir it in1 together with flour sufficient to enable you to roll it out4 ,bake it in a moderately warm oven4 #agb4 ,soft ,molasses ,gingerbread4 ,melt a tea-cup of butter--mix it with a pint of molasses1 a table-spoonful of ginger1 a pint of flour1 and a couple of beaten eggs4 ,fresh lemon peel1 cut into small strips1 improves it4 ,dissolve a couple of tea-spoonsful of saleratus in half a pint of milk1 and stir it into the cake4 ,add flour to render it of the consistency of unbaked pound cake4 ,bake it in deep pans about half an hour4 #agc4 ,sugar ,gingerbread4 ,mix a pound of sugar with six ounces of butter4 ,beat four eggs1 and stir them into the butter and sugar1 together with three tea-spoonsful of ginger4 ,stir in gradually a pound and a half of flour--dissolve a tea-spoonful of saleratus in a wine glass of milk1 and stir it in1 and bake the gingerbread immediately4 #agd4 ,ginger ,snaps4 ,melt a quarter of a pound of butter1 the same quantity of lard--mix them with a quarter of a pound of brown sugar1 a pint of molasses1 a couple of table-spoonsful of ginger1 and a quart of flour4 ,dissolve a couple of tea-spoonsful of saleratus in a wine glass of milk1 and strain it into the cake--add sufficient flour to enable you to roll it out very thin1 cut it into small cakes1 and bake them in a slow oven4 #age4 ,spice ,cakes4 ,melt a tea-cup of butter1 mix it with a tea-cup of sugar1 and half a tea-cup of molasses4 ,stir in a tea-spoonful of cinnamon1 the same quantity of ginger1 a grated nutmeg1 and a tea-spoonful each of caraway and coriander seed--put in a tea-spoonful of saleratus1 dissolved in half a tea-cup of water1 stir in flour till stiff enough to roll out thin1 cut it into cakes1 and bake them in a slow oven4 #agf4 ,cider ,cake4 ,stir together a tea-cup of butter1 three of sugar--beat four eggs1 and put into the cake1 together with two tea-cups of flour1 and a grated nutmeg4 ,dissolve a tea-spoonful of saleratus in half a tea-cup of milk1 strain it1 and mix it with the above ingredients--stir in a tea-cup of cider1 and four more cups of flour4 #agg4 ,bannock or ,indian ,meal ,cakes4 ,stir to a cream a pound and a quarter of brown sugar1 a pound of butter--beat six eggs1 and mix them with the sugar and butter--add a tea-spoonful of cinnamon or ginger--stir in a pound and three quarters of white ,indian meal1 and a quarter of a pound of wheat flour1 7the meal should be sifted47 ,bake it in small cups1 and let it remain in them till cold4 #agh4 ,rich ,cookies4 ,rub together1 till white1 a tea-cup of butter1 two of sugar--then stir in a couple of beaten eggs1 a little flour1 grate in a nutmeg--dissolve a tea-spoonful of saleratus in a tea-cup of milk or water1 strain it on to the cake1 then add flour till stiff enough to roll out easily4 ,if you cannot roll out the cake without its sticking to the board and rolling-pin1 7which should be previously floured17 work in more flour1 stamp and cut it into cakes--bake them in a moderately warm oven4 #agi4 ,plain ,tea ,cakes4 ,mix thoroughly a tea-cup and a half of sugar1 half a tea-cup of butter1 stir in a little flour1 and half a nutmeg4 ,dissolve a tea-spoonful of saleratus in a tea-cup of milk1 strain and mix it with the cake--add flour till stiff enough to roll out--roll it out half an inch thick1 cut it into cakes1 bake them on flat buttered tins1 in a quick oven4 ,if baked slow1 they will not be good4 #ahj4 ,new ,year's ,cookies4 ,weigh out a pound of sugar1 three-quarters of a pound of butter--stir them to a cream1 then add three beaten eggs1 a grated nutmeg1 two table-spoonsful of caraway seed1 and a pint of flour4 ,dissolve a tea-spoonful of saleratus in a tea-cup of milk1 strain and mix it with half a tea-cup of cider1 and stir it into the cookies--then add flour to make them sufficiently stiff to roll out4 ,bake them as soon as cut into cakes1 in a quick oven1 till a light brown4 #aha4 ,shrewsbury ,cake4 ,stir together three-quarters of a pound of sugar1 half a pound of butter4 ,when white1 add five beaten eggs1 a tea-spoonful of rosewater1 or a nutmeg1 and a pound of flour4 ,drop it with a large spoon on to flat tins that have been buttered--sift sugar over them4 #ahb4 ,tunbridge ,cake4 ,six ounces of butter1 the same quantity of sugar1 three-quarters of a pound of flour1 a couple of eggs1 and a tea-spoonful of rosewater4 ,stir to a cream the butter and sugar1 then add the eggs1 flour1 and spice4 ,roll it out thin1 and cut it into small cakes4 #ahc4 ,jumbles4 ,stir together1 till of a light color1 a pound of sugar1 and half the weight of butter--then add eight eggs1 beaten to a froth1 essence of lemon1 or rosewater1 to the taste1 and flour to make them sufficiently stiff to roll out4 ,roll them out in powdered sugar1 about half an inch thick1 cut it into strips about half an inch wide1 and four inches long1 join the ends together1 so as to form rings--lay them on flat tins that have been buttered--bake them in a quick oven4 #ahd4 ,composition ,cake4 ,five tea-cups of flour1 three of sugar1 two of butter1 five eggs1 a tea-spoonful of saleratus1 a tea-cup of milk1 a wine glass of wine1 or brandy1 one nutmeg1 a pound of raisins4 ,stir the sugar and butter to a cream1 then add the eggs1 beaten to a froth1 and part of the flour and the spice--dissolve the saleratus in the milk1 strain and mix it with the brandy1 stir it into the cake1 with the rest of the flour--add the raisins just before the cake is put into the pans4 #ahe4 ,rusk4 ,melt half a pound of butter1 and mix it with two-thirds of a pint of milk--flour to make a thick batter4 ,add three table-spoonsful of yeast1 and set the batter in a warm place to rise4 ,when light1 beat two eggs1 with half a pound of rolled sugar--work it into the batter with the hand1 add a tea-spoonful of salt1 a tea-spoonful of cinnamon1 and flour to make them sufficiently stiff to mould up4 ,mould them up into cakes of the size you would make biscuit1 lay them on flat tins1 previously buttered1 let them remain till of a spongy lightness1 before baking4 ,they will bake1 in a quick oven1 in the course of fifteen minutes4 #ahf4 ,whigs4 ,mix half a pound of sugar with six ounces of butter1 a couple of beaten eggs1 a tea-spoonful of cinnamon4 ,stir in two pounds of flour1 a tea-cup of yeast1 and milk sufficient to make a thick batter4 ,when light1 bake them in small cups4 #ahg4 ,nut ,cakes4 ,heat a pint of milk just lukewarm--stir into it a tea-cup of lard1 7the lard should be melted47 ,stir in flour1 till it is a thick batter1 then add a small tea-cup of yeast4 ,set it in a warm place--when light1 work in two tea-cups and a half of rolled sugar1 four eggs beaten to a froth1 two tea-spoonsful of cinnamon1 and one of salt4 ,knead in flour to make it sufficiently stiff to roll out--keep it in a warm place1 till risen again4 ,when it appears of a spongy lightness1 roll it out about half an inch thick1 cut it into cakes with a wine glass1 let them remain fifteen or twenty minutes before boiling them--boil them in a pot1 with about a couple of pounds of lard4 ,the fat should be hot enough to boil up as they are put in1 and a brisk fire kept under the pot4 ,it should be shaken constantly while they are boiling4 ,only a few should be boiled at once--if crowded1 they will not fry well4 ,if you wish to have them look nice1 dip them into powdered white sugar as soon as fried4 ,the same lard1 with a little more added1 will answer to fry several batches of cakes in1 if not burnt4 #ahh4 ,crollers4 ,dissolve a tea-spoonful of saleratus in four table-spoonsful of milk1 or leave out one spoonful of milk1 and substitute one of wine4 ,strain it on to half a pint of flour1 four table-spoonsful of melted butter1 or lard1 and a tea-spoonful of salt4 ,beat four eggs1 with six heaping table-spoonsful of rolled sugar--work them into the rest of the ingredients1 together with a grated nutmeg--add flour to make them stiff enough to roll out easily4 ,they should be rolled out about half an inch thick1 cut with a jagging iron or knife into strips about half an inch wide1 and twisted1 so as to form small cakes4 ,heat a pound of lard in a deep pot or kettle1 7some cooks use a frying pan to fry crollers in1 but they are more apt to burn when fried in a pan47 ,the fat should boil up1 as the cakes are laid in1 and they should be constantly watched while frying4 ,when brown on the under side1 turn them--when brown on both sides1 they are sufficiently cooked4 #ahi4 ,molasses ,dough ,cake4 ,melt half a tea-cup of butter1 mix it with a tea-cup of molasses1 the juice and chopped rind of a fresh lemon1 a tea-spoonful of cinnamon--work the whole with the hand into three tea-cups of raised dough1 together with a couple of beaten eggs4 ,work it with the hand for ten or twelve minutes1 then put it into buttered pans4 ,let it remain ten or fifteen minutes before baking it4 #aij4 ,sugar ,dough ,cake4 ,dissolve a tea-spoonful of saleratus in a wine glass of wine1 or milk--strain it on to three tea-cups of raised dough4 ,work into the dough a tea-cup of lukewarm melted butter1 two tea-cups of rolled sugar1 three eggs well beaten1 and a couple of tea-spoonsful of cinnamon4 ,work the whole well together for a quarter of an hour1 then put it into cake pans4 ,let it stand in a warm place fifteen or twenty minutes1 before baking it4 #aia4 ,measure ,cake4 ,stir to a cream a tea-cup of butter1 two of sugar1 then stir in four eggs beaten to a froth1 a grated nutmeg1 and a pint of flour4 ,stir it until just before it is baked4 ,it is good either baked in cups or pans4 #aib4 ,french ,cake4 ,one pound of sugar1 three quarters of a pound of butter1 a pound and a half of flour1 twelve eggs1 a gill each of wine1 brandy1 and of milk4 ,mix the sugar and butter together--when white1 add the eggs1 beaten to a froth1 7the whites and yelks should be separated7--then stir in the flour1 the milk and wine1 and one-fourth of a grated nutmeg4 ,just before it is baked1 add three-quarters of a pound of seeded raisins1 a quarter of a pound of citron1 and a quarter of a pound of almonds1 blanched and pounded fine4 ,to blanch almonds1 see directions in ,no4 #afh4 #aic4 ,washington ,cake4 ,stir together1 till quite white1 a pound of sugar1 three-quarters of a pound of butter1 then add four beaten eggs4 ,stir in gradually a pound and a half of flour4 ,dissolve a tea-spoonful of saleratus in a tea-cup of milk1 strain and mix it with a glass of wine1 then stir it into the cake1 together with a tea-spoonful of rosewater1 and half a nutmeg4 ,just before it is baked1 add a pound of seeded raisins4 #aid4 ,cup ,cake4 ,mix three tea-cups of sugar with one and a half of butter4 ,when white1 beat three eggs1 and stir them into the butter and sugar1 together with three tea-cups of sifted flour1 and rosewater or essence of lemon to the taste4 ,dissolve a tea-spoonful of saleratus in a tea-cup of milk1 strain it into the cake1 then add three more tea-cups of sifted flour4 ,bake the cake immediately1 either in cups or pans4 #aie4 ,plain ,cream ,cake4 ,dissolve a tea-spoonful of saleratus in a wine glass of milk1 strain it on to a little sifted flour1 beat three eggs with a tea-cup of rolled sugar1 mix them with the above ingredients1 together with half a grated nutmeg4 ,add a tea-cup of thick cream1 and sifted flour to render it of the consistency of unbaked pound cake4 ,bake it as soon as the cream and flour are well mixed in1 as stirring the cream much decomposes it4 #aif4 ,rich ,cream ,cake4 ,stir together1 till very white1 half a pound of butter1 three-quarters of a pound of sugar4 ,beat the whites and yelks of seven eggs separately to a froth1 stir them into the cake--put in a wine glass of brandy1 a grated nutmeg1 and a pound and a half of sifted flour4 ,just before it is baked1 add half a pint of thick cream1 and a pound of seeded raisins4 #aig4 ,cymbals4 ,half a pound of sugar1 a quarter of a pound of butter1 a couple of eggs1 half a nutmeg1 a tea-spoonful of saleratus1 half a tea-cup of milk4 ,stir the butter and sugar together1 then add the eggs and a little flour1 stir in the milk and saleratus1 which should be previously strained1 then add enough flour to make it stiff enough to roll out--roll it out half an inch thick1 in pounded white sugar1 cut it with a tumbler into cakes1 and bake them on flat buttered tins4 #aih4 ,rich ,loaf ,cake4 ,stir gradually into a pint of lukewarm milk a pound of sifted wheat flour1 add a small tea-cup of yeast1 and set it where it will rise quick4 ,when of a spongy lightness1 weigh out a pound of butter1 a pound and a quarter of nice sugar--stir them to a cream1 then work them with the hand into the sponge4 ,beat four eggs to a froth1 the whites and yelks separately--mix the eggs with the cake1 together with a wine glass of wine1 one of brandy1 a quarter of an ounce of mace1 or one nutmeg4 ,cinnamon is good spice for loaf cake1 but it turns it a dark color4 ,add another pound of flour1 and work it with the hand for fifteen or twenty minutes4 7,the longer it is worked1 the more delicate will be the cake47 ,let it remain till risen again--when perfectly light1 beat it a few minutes with the hand1 then add a couple of pounds of seeded raisins1 a quarter of a pound of citron1 or almonds blanched1 and pounded fine4 ,butter three common sized cake pans1 and put the cake into them--let them remain half an hour in a warm place1 before setting them in the oven4 ,bake the cake in a quick1 but not a furious oven1 from an hour and fifteen to thirty minutes1 according to the heat of the oven4 ,if it browns too fast1 cover it1 while baking1 with thick paper4 #aii4 ,plain ,loaf ,cake4 ,mix together a pint of lukewarm milk1 two quarts of sifted flour1 a small tea-cup of yeast4 ,set the batter where it will rise quick4 ,when perfectly light1 work in with the hand four beaten eggs1 a tea-spoonful of salt1 two of cinnamon1 a wine glass of brandy or wine4 ,stir a pound of sugar with three-quarters of a pound of butter--when white1 work it into the cake1 add another quart of sifted flour1 and beat the whole well with the hand ten or fifteen minutes1 then set it where it will rise again4 ,when of a spongy lightness1 put it into buttered cake pans1 and let them stand fifteen or twenty minutes before baking4 ,add if you like a pound and a half of raisins1 just before putting the cake into the pans4 #bjj4 ,shelah1 or ,quick ,loaf ,cake4 ,melt half a pound of butter--when cool1 work it into a pound and a half of raised dough4 ,beat four eggs with three-quarters of a pound of rolled sugar1 mix it with the dough1 together with a wine glass of wine1 or brandy1 a tea-spoonful of cinnamon1 and a grated nutmeg4 ,dissolve a tea-spoonful of saleratus in a small tea-cup of milk1 strain it on to the dough1 work the whole well together for a quarter of an hour1 then add a pound of seeded raisins1 and put it into cake pans4 ,let them remain twenty minutes before setting them in the oven4 #bja4 ,rice ,cake4 ,mix ten ounces of ground rice1 three of wheat flour1 eight ounces of powdered white sugar4 ,sift the whole by degrees into the beaten yelks of eight eggs4 ,add the whites of the eggs1 beaten to a stiff froth1 and half a grated nutmeg4 ,bake the cake in deep pans as soon as the ingredients are well mixed in4 ,the cake will bake sufficiently in the course of twenty minutes1 if the oven is hot4 #bjb4 ,diet ,bread4 ,sift a pound of flour1 mix it with a pound of rolled sugar4 ,beat eight eggs to a froth1 and stir the flour and sugar in very gradually4 ,season it to the taste with essence of lemon or rosewater4 ,bake it from fifteen to twenty minutes4 #bjc4 ,lemon ,cake4 ,stir together1 till very white1 a pound of sugar1 half a pound of butter--then add eight eggs1 beaten to a froth1 7the whites and yelks should be beaten separately17 the grated rind of two lemons1 and the juice of half a lemon4 ,stir in gradually a pound of sifted flour4 ,line a couple of cake pans with white buttered paper1 turn the cake into them1 and bake it in a quick oven4 #bjd4 ,scotch ,cake4 ,stir to a cream a pound of sugar1 and three-quarters of a pound of butter--put in the juice and grated rind of a lemon1 a wine glass of brandy4 ,separate the whites and yelks of nine eggs1 beat them to a froth1 and stir them into the cake--then add a pound of sifted flour1 and just before it is put in the cake pans1 a pound of seeded raisins4 #bje4 ,pound ,cake4 ,mix a pound of sugar with three-quarters of a pound of butter4 ,when worked white1 stir in the yelks of eight eggs1 beaten to a froth1 then the whites4 ,add a pound of sifted flour1 and mace or nutmeg to the taste4 ,if you wish to have your cake particularly nice1 stir in1 just before you put it into the pans1 a quarter of a pound of citron1 or almonds blanched1 and powdered fine in rosewater4 #bjf4 ,confectioner's ,pound ,cake4 ,stir together a pound and a quarter of sugar1 three quarters of a pound of butter4 ,when of a light color1 stir in twelve beaten eggs1 a pound and a half of sifted flour1 and mace or nutmeg to the taste4 #bjg4 ,queen's ,cake4 ,rub together1 till very white1 a pound of sugar1 three quarters of a pound of butter4 ,mix a wine glass of wine1 one of brandy1 one of milk1 and if you wish to have the cake look dark1 put in a tea-spoonful of saleratus4 ,stir them into the butter and sugar1 together with a pound of flour1 a tea-spoonful of rosewater1 or essence of lemon1 a quarter of an ounce of mace4 ,beat the whites and yelks separately of six eggs--if no saleratus is used1 two more eggs will be necessary4 ,when beaten to a froth1 mix them with the cake4 ,stir the whole well together1 then add1 just before baking it1 half a pound of seeded raisins1 the same weight of ,zante currants1 a quarter of a pound of citron1 or almonds blanched1 and pounded fine in rosewater4 ,the fruit should be stirred in gradually1 a handful of each alternately4 ,line a couple of three pint tin pans with buttered white paper1 put in the cake1 and bake it directly4 ,if it browns too fast1 cover it with paper4 ,it takes from an hour and a quarter to an hour and a half to bake it1 according to the heat of the oven4 #bjh4 ,delicate ,cake4 ,stir to a cream a pound of powdered white sugar1 seven ounces of butter--then add the whites of sixteen eggs1 beaten to a stiff froth1 half a nutmeg1 or a tea-spoonful of rosewater4 ,stir in gradually a pound of sifted flour1 and bake the cake immediately4 ,the yelks of the eggs can be used for custards4 #bji4 ,jelly ,cake4 ,rub together1 till white1 half a pound of sugar1 six ounces of butter4 ,beat eight eggs to a froth1 and stir into the butter and sugar1 together with a pound of sifted flour4 ,add the juice and grated rind of a fresh lemon1 and turn this mixture on to scolloped tin plates1 that have been well buttered4 ,the cake should not be more than a quarter of an inch thick on each of the plates4 ,bake them directly1 in a quick oven1 till a light brown4 ,pile them on a plate with a layer of jelly or marmalade between each of the cakes1 and a layer on the top4 #baj4 ,strawberry ,cake4 ,mix a quart of flour with a tea-spoonful of salt1 four beaten eggs1 and a tea-cup of thick cream1 or melted butter4 ,add sufficient milk to enable you to roll it out--roll it out thin1 line a shallow cake pan with part of it1 then put in a thick layer of nice ripe strawberries1 strew on sufficient white sugar to sweeten the strawberries1 cover them with a thin layer of the crust1 then add another layer of strawberries and sugar--cover the whole with another layer of crust1 and bake it in a quick oven about twenty-five minutes4 #baa4 ,superior ,sponge ,cake4 ,take the weight of ten eggs in powdered loaf sugar1 beat it to a froth with the yelks of twelve eggs1 put in the grated rind of a fresh lemon1 leaving out the white part--add half the juice4 ,beat the whites of twelve eggs to a stiff froth1 and mix them with the sugar and butter4 ,stir the whole without any cessation for fifteen minutes1 then stir in gradually the weight of six eggs in sifted flour4 ,as soon as the flour is well mixed in1 turn the cake into pans lined with buttered paper--bake it immediately in a quick1 but not a furiously hot oven4 ,it will bake in the course of twenty minutes4 ,if it bakes too fast1 cover it with thick paper4 #bab4 ,good ,sponge ,cake4 ,beat together the yelks of ten eggs1 with a pound of powdered white sugar--beat to a stiff froth the whites of the eggs1 and stir them into the yelks and sugar4 ,beat the whole ten or fifteen minutes1 then stir in gradually three-quarters of a pound of sifted flour4 ,flavor it with a nutmeg1 or the grated rind of a lemon4 ,bake it as soon as the flour and spices are well mixed in4 #bac4 ,almond ,cake4 ,beat the yelks of twelve eggs to a froth1 with a pound of powdered white sugar4 ,beat the whites of nine eggs to a stiff froth1 and stir them into the yelks and sugar4 ,when the whole has been stirred together for ten minutes1 add gradually a pound of sifted flour1 and half a pound of almonds1 blanched and pounded fine1 then stir in three table-spoonsful of thick cream4 ,as soon as the ingredients are well mixed in1 turn the cake into buttered pans1 and bake it immediately4 ,frost the cake with the reserved whites of the eggs as soon as it is baked4 #bad4 ,fruit ,cake4 ,one pound of flour1 one of sugar1 three-quarters of a pound of butter1 two pounds of seeded raisins1 two of currants1 one of citron1 a quarter of a pound of almonds1 half an ounce of mace1 a tea-spoonful of rosewater1 a wine glass of brandy1 one of wine1 and ten eggs4 ,stir the sugar and butter to a cream1 then add the whites and yelks of the eggs1 beaten separately to a froth--stir in the flour gradually1 then the wine1 brandy1 and spice4 ,add the fruit just before it is put into the pans4 ,it takes over two hours to bake it if the loaves are thick--if the loaves are thin1 it will bake in less time4 ,this kind of cake is the best after it has been made three or four weeks1 and it will keep good five or six months4 #bae4 ,black ,cake4 ,one pound of flour1 one of sugar1 fourteen ounces of butter1 ten eggs1 three pounds of seeded raisins1 three pounds of ,zante currants1 and one pound of citron1 a wine glass of wine1 one of brandy1 and one of milk1 a tea-spoonful of saleratus1 a table-spoonful of molasses1 a table-spoonful of cinnamon1 a tea-spoonful of cloves1 a quarter of an ounce of mace1 or one nutmeg4 ,the sugar should be the brown kind1 and stirred a few minutes with the butter1 then the eggs beaten to a froth1 and stirred in4 ,brown the flour in a pan1 over a few coals--stir it constantly to prevent its burning4 ,it should be done before you commence making the cake1 so as to have it get cold4 ,stir it into the butter and sugar gradually1 then add the molasses and spice4 ,dissolve the saleratus in the milk1 then strain it1 and mix it with the brandy and wine1 to curdle them--stir the whole into the cake4 ,just before you put it into the cake pans1 stir in the fruit gradually1 a handful of each alternately4 ,when well mixed in1 put it into cake pans1 and bake it immediately4 ,if baked in thick loaves1 it takes from two hours and a half to three hours to bake it sufficiently4 ,the oven should not be of a furious heat4 ,black cake cuts the best when three or four weeks old4 #baf4 ,maccaroons4 ,soak half a pound of sweet almonds in boiling hot water1 till the skins will rub off easily--wipe them dry4 ,when you have rubbed off the skins1 pound them fine with rosewater4 ,beat the whites of three eggs to a stiff froth1 then stir in gradually half a pound of powdered white sugar1 then add the almonds4 ,when the almonds are well mixed in1 drop the mixture in small parcels on buttered baking plates1 several inches apart1 sift sugar over them1 and bake them in a slow oven4 #bag4 ,cocoanut ,cakes4 ,take equal weights of grated cocoanut and powdered white sugar1 7the brown part of the cocoanut should be cut off before grating it7--add the whites of eggs beaten to a stiff froth1 in the proportion of half a dozen to a pound each of cocoanut and sugar4 ,there should be just eggs enough to wet up the whole stiff4 ,drop the mixture on to buttered plates1 in parcels of the size of a cent1 several inches apart4 ,bake them immediately in a moderately warm oven4 #bah4 ,tory ,wafers4 ,melt a tea-cup of butter1 half a one of lard1 and mix them with a quart of flour1 a couple of beaten eggs1 a tea-spoonful of salt1 a wine glass of wine4 ,add milk till of the right consistency to roll out--roll it out about the third of an inch in thickness1 cut it into cakes with a wine glass1 lay them on buttered baking plates1 and bake them a few minutes4 ,frost them as soon as baked1 and sprinkle comfits or sugar sand on the top4 #bai4 ,sugar ,drops4 ,stir to a cream three ounces of butter1 six of powdered white sugar--then add three beaten eggs1 half a pound of sifted flour1 half of a nutmeg4 ,drop this mixture by the large spoonful on to buttered plates1 several inches apart1 sprinkle small sugar plums on the top1 and bake them directly4 #bbj4 ,savoy ,cakes4 ,beat eight eggs to a froth--the whites and yelks should be beaten separately1 then mixed together1 and a pound of powdered white sugar stirred in gradually4 ,beat the whole well together1 for eight or ten minutes1 then add the grated rind of a fresh lemon1 and half the juice1 a pound of sifted flour1 a couple of table-spoonsful of coriander seed4 ,drop this mixture by the large spoonful on to buttered baking plates1 several inches apart1 sift white sugar over them1 and bake them immediately in a quick1 but not a furiously hot oven4 #bba4 ,almond ,cheese ,cakes4 ,boil a pint of new milk--beat three eggs1 and stir into the milk while boiling4 ,when it boils up1 take it from the fire1 put in half a wine glass of wine1 separate the curd from the whey1 and put to the curd three eggs1 six ounces of powdered white sugar1 previously beaten together4 ,add a tea-spoonful of rosewater1 half a pound of sweet almonds that have been blanched and pounded fine1 a quarter of a pound of melted butter4 ,mix the whole well together1 then pour it into small pans that are lined with pastry4 ,ornament the top with ,zante currants1 and almonds cut in thin slips--bake them directly4 #bbb4 ,flummery4 ,lay sponge or ,savoy cakes in a deep dish--pour on white wine sufficient to make them quite moist4 ,make a rich boiled custard1 using only the yelks of the eggs--turn it over the cakes when cool--beat the whites of the eggs to a froth1 and turn them over the whole4 #bbc4 ,floating ,island4 ,mix a pint and a half of sweet thick cream with a gill of wine1 the juice of half a lemon1 and a tea-spoonful of essence of lemon1 or rosewater4 ,sweeten the whole with powdered loaf sugar--turn it into a deep dish4 ,beat the whites of four eggs to a froth1 and stir in half a pound of any dark-colored preserved small fruit you may happen to have4 ,beat the whole to a strong froth1 then turn it into the centre of the cream4 #bbd4 ,whip ,syllabub4 ,take good sweet cream--to each pint put six ounces of double refined1 powdered white sugar1 half a tumbler of white wine1 the juice and grated rind of a lemon4 ,beat the whole well together--put jelly in glasses1 and cover them with the froth as fast as it rises4 #bbe4 ,ornamental ,froth for ,blanc ,mange or ,creams4 ,beat the whites of four eggs to a froth1 then stir in half a pound of preserved raspberries1 cranberries1 or strawberries--beat the whole well together1 then turn it over the top of your creams or blanc mange4 #bbf4 ,ice ,currants4 ,take large bunches of ripe currants1 wash and drain them dry1 then dip them into the whites of eggs1 previously beaten to a stiff froth4 ,lay them on a sieve1 at such a distance from each other as not to touch--sift double refined sugar over them thick1 and set them in a warm place to dry4 #bbg4 ,apple ,snow4 ,put a dozen good tart apples into cold water1 set them over a slow fire4 ,when soft1 drain off the water1 pull the skins from the apples1 take out the cores1 and lay the apples in a deep dish4 ,beat the whites of twelve eggs to a strong froth--put half a pound of powdered white sugar on the apples1 beat them to a strong froth1 then add the beaten eggs4 ,beat the whole to a stiff snow1 then turn it into a dessert dish1 and ornament it with myrtle or box4 #bbh4 ,comfits4 ,mix a pound of white sugar with just sufficient water to make a thick syrup4 ,when the sugar has dissolved1 drop in a pound of coriander seed1 then drain off the syrup1 and put the seeds in a sieve1 with two or three ounces of flour--shake them well in it1 then set them where they will dry4 ,when dry1 put them in the syrup again1 repeat the above process till they are of the size you wish4 #bbi4 ,isinglass ,blanc ,mange4 ,pull an ounce of mild white isinglass into small pieces--rinse them1 and put to them a quart of milk if the weather is hot1 and three pints if it is cold weather4 ,set it on a few coals1 stir it constantly till the isinglass dissolves1 then sweeten it to the taste with double refined loaf sugar1 put in a small stick of cinnamon1 a vanilla bean1 or blade of mace4 ,set it where it will boil five or six minutes1 stirring it constantly4 ,strain it1 and fill the moulds with it--let it remain in them till cold4 ,the same bean will do to use several times4 #bcj4 ,calf's ,feet ,blanc ,mange4 ,boil four feet in five quarts of water1 without any salt4 ,when the liquor is reduced to one quart1 strain and mix it with one quart of milk1 several sticks of cinnamon1 or a vanilla bean4 ,boil the whole ten minutes1 sweeten it to the taste with white sugar1 strain it1 and fill your moulds with it4 #bca4 ,rice ,flour ,blanc ,mange4 ,mix four table-spoonsful of ground rice1 smoothly1 with half a pint of cold milk1 then stir it into a quart of boiling milk4 ,put in the grated rind of a lemon1 and half the juice1 a blade of mace--sweeten to the taste with white sugar4 ,boil the whole seven or eight minutes1 stirring it frequently4 ,take it from the fire--when cool1 put in the beaten whites of three eggs1 put it back on the fire1 stir it constantly till nearly boiling hot1 then turn it into moulds1 or deep cups1 and let it remain till cold4 ,this is nice food for invalids4 #bcb4 ,rice ,blanc ,mange4 ,boil a tea-cup of rice in a pint of water1 with a blade of mace1 and a tea-spoonful of salt4 ,when it swells out and becomes dry1 add sufficient milk to prevent its burning4 ,let it boil till quite soft1 stirring it constantly to keep it from burning--sweeten it with white sugar4 ,dip your moulds in cold water1 then turn in the rice1 without drying the moulds4 ,let the rice remain in the moulds till it becomes quite cold4 ,turn it into dessert dishes1 ornament it with marmalade cut in slices1 and box and serve it up with cream or preserved strawberries4 ,it should be made the day before it is to be eaten1 in order to have it become firm4 #bcc4 ,snow ,cream4 ,beat the whites of four eggs to a stiff froth--then stir in two table-spoonsful of powdered white sugar1 a table-spoonful of sweet wine1 a tea-spoonful of rosewater4 ,beat the whole together1 then add a pint of thick cream4 ,this is a nice accompaniment to a dessert of sweetmeats4 #bcd4 ,orange ,cream4 ,beat the yelks of eight eggs1 and the whites of two1 to a froth1 then stir in half a pound of powdered white sugar--add half a pint of wine1 and the juice of six fresh oranges1 and the juice of one lemon4 ,flavor it with orange-flower water--strain it1 and set it on a few coals--stir it till it thickens1 then add a piece of butter1 of the size of a nutmeg4 ,when the butter has melted1 take it from the fire1 continue to stir it till cool1 then fill your glasses with it4 ,beat up the whites of the eggs to a froth1 and lay the froth on top of the glasses of cream4 #bce4 ,lemon ,cream4 ,pare four fresh lemons very thin1 so as to get none of the white part4 ,soak the rinds twelve hours in half a pint of cold water1 then add the juice of the lemons1 and half a pint more of cold water4 ,beat to a froth the whites of eight eggs1 and the yelks of three--strain the lemon-juice and water1 mix it with the eggs--set the whole on a few coals1 sweeten it with double refined sugar1 stir it till it grows thick1 then take it from the fire1 stir it till cold--serve it up in glasses4 #bcf4 ,ice ,creams4 ,sweeten thick rich cream with powdered white sugar--it should be made very sweet1 as the process of freezing extracts a great deal of the saccharine matter4 ,essence of lemon1 the juice of strawberries or pine-apples1 are nice to flavor the cream with--the juice should be sweetened before being mixed with the cream4 ,where cream cannot be procured1 a custard1 made in the following manner1 may be substituted3 ,to a quart of milk put the beaten yelks of four eggs1 the rind of a lemon1 or a vanilla bean--set it on a few coals1 make it extremely sweet1 with white sugar--stir it constantly till scalding hot--care must be taken that it does not boil4 ,take it from the fire1 take out the bean1 or lemon peel--when perfectly cold1 put it in an ice cream form--if one cannot be procured1 a milk kettle1 with a tight cover1 may be substituted4 ,set the form into the centre of a tub that is large enough to leave a space of five inches from the form to the outside of the tub4 ,fill the space round the form with alternate layers of finely cracked ice and rock salt1 having a layer of ice last1 and the whole should be just as high as the form4 ,care should be taken to keep the salt from the cream4 ,the tub should be covered with a woollen cloth while the cream is freezing1 and the form should be constantly shaken4 ,if you wish to shape the cream1 turn it into moulds as soon as it freezes1 set them in the tub1 let them remain till just before they are to be eaten1 then dip them in warm water1 and take them out instantly1 and turn them into dessert dishes4 #bcg4 ,pastry4 ,for a good common pie-crust allow half a pound of shortening to a pound of flour4 ,if liked quite short1 allow three-quarters of a pound of shortening to a pound of the flour4 ,pie crust looks the nicest made entirely of lard1 but it does not taste so good as it does to have some butter used in making it4 ,in winter1 beef shortening1 mixed with butter1 makes good plain pie crust4 ,rub half of the shortening with two-thirds of the flour--to each pound of flour put a tea-spoonful of salt4 ,when the shortening is thoroughly mixed with the flour1 add just sufficient cold water to render it moist enough to roll out easily4 ,divide the crust into two equal portions--lay one of them one side for the upper crust1 take the other1 roll it out quite thin1 flouring your rolling-board and pin1 so that the crust will not stick to them1 and line your pie plates1 which should be previously buttered--fill your plates with your fruit1 then roll out the upper crust as thin as possible1 spread on the reserved shortening1 sprinkle over the flour1 roll it up1 and cut it into as many pieces as you have pies to cover4 ,roll each one out about half an inch thick1 and cover the pies--trim the edges off neatly with a knife1 and press the crust down1 round the edge of the plate1 with a jagging iron1 so that the juices of the fruit may not run out while baking4 ,pastry1 to be nice1 should be baked in a quick oven4 ,in cold weather it is necessary to warm the shortening before using it for pie crust1 but it must not be melted1 or the crust will not be flaky4 #bch4 ,puff ,paste1 or ,confectioner's ,pastry4 ,weigh out a pound and a quarter of sifted flour1 and a pound of butter4 ,rub about one-third of the butter with two-thirds of the flour1 a tea-spoonful of salt4 ,when the butter is thoroughly mixed with the flour1 add one beaten egg1 and cold water to moisten it sufficiently to roll out4 ,sprinkle part of the reserved flour on a board1 cut the butter into small pieces1 and roll them out as thin as possible4 ,in order to do so1 it will be necessary to rub a great deal of the flour on the moulding-board and rolling-pin4 ,lay the butter1 as fast as rolled out1 on to a floured plate1 each piece by itself--roll out the pastry as thin as it can be rolled1 cover it with the rolled butter1 sprinkle on part of the reserved flour1 and roll the crust up4 ,continue to roll out the crust1 and put on the reserved butter and flour1 till the whole is used4 ,roll it out lightly1 about half an inch thick1 for the upper crust1 or rim to your pies--plain pie crust should be used for the under crust to the pies4 ,puff pastry1 to be nice1 should be baked in a quick oven till of a light brown color4 ,if it browns before the fruit in the pie is sufficiently baked1 cover it with thick paper4 #bci4 ,apple ,pie4 ,when apples are very small and green1 they are nice stewed whole1 with the skins on1 and strained when soft1 and sweetened4 ,pare1 quarter1 and take out the cores of the apples1 when of a large size4 ,if they are not ripe1 stew them with just water enough to prevent their burning4 ,when soft1 sweeten and season them to the taste4 ,when apples are ripe1 they make better pies not to be stewed before baking4 ,fill your pie plates1 cover them with a thick crust1 and bake them from half to three-quarters of an hour4 ,when baked sufficiently1 cut the upper crust through the centre1 remove it carefully with a broad knife1 put a piece of butter1 of the size of a walnut1 into a pie1 sweeten it to your taste1 and if the apples are not tart enough1 squeeze in the juice of part of a lemon--flavor the pie with either nutmeg1 rosewater1 or grated lemon peel4 ,apples cut into quarters1 without paring1 and stewed soft in new cider and molasses1 make good plain pies4 ,the apples should be strained after stewing1 and seasoned with cinnamon or nutmeg4 ,if made quite sweet1 it will keep good several months4 ,dried apples should have boiling water turned on to cover them1 and stewed till very soft4 ,if they are not tart enough1 turn in sour cider1 when they are partly stewed4 ,a little orange peel stewed with the apples1 gives them a fine flavor4 ,season them1 when soft1 with sugar and nutmeg1 and strain them if you like4 #bdj4 ,mince ,pie4 ,the best kind of meat for mince pies is neat's tongue and feet--the shank of beef makes very good pies4 ,boil the meat till perfectly tender--then take it up1 clear it from the bones and gristle1 chop it fine enough to strain through a sieve1 mix it with an equal weight of tart apples1 chopped very fine4 ,if the meat is not fat1 put in a little suet1 or melted butter4 ,moisten the whole with cider--sweeten it to the taste with sugar1 and very little molasses--add mace1 cinnamon1 cloves1 and salt1 to the taste4 ,if you wish to make your pies rich1 put in wine or brandy to the taste1 and raisins1 citron1 and ,zante currants4 ,the grated rind and juice of lemons improve the pie4 ,make the pies on shallow plates1 with apertures in the upper crust1 and bake them from half to three-quarters of an hour1 according to the heat of the oven4 ,meat prepared for pies in the following manner1 will keep good several months1 if kept in a cool dry place3 ,to a pound of finely chopped meat1 a quarter of a pound of suet1 put half an ounce of mace1 one ounce of cinnamon1 a quarter of an ounce of cloves1 two tea-spoonsful of salt4 ,add if you like the following fruits3 half a pound of seeded raisins1 half a pound of ,zante currants1 a quarter of a pound of citron4 ,put in half a pint of ,french brandy or wine1 three table-spoonsful of molasses1 and sugar sufficient to make it quite sweet4 ,put the whole in a stone pot--cover it with a paper wet in brandy4 ,when you wish to use any of it for pies1 put to what meat you use an equal weight of apples1 pared and chopped fine4 ,if not seasoned high enough1 add more spice and sugar4 ,if the apples are not tart1 put in lemon-juice or sour cider4 #bda4 ,rice ,pie4 ,to a quart of boiling water1 put a small tea-cup of rice4 ,boil it till very soft1 then take it from the fire1 and add a quart of cold milk4 ,put in a tea-spoonful of salt1 a grated nutmeg1 five eggs beaten to a froth--add sugar to the taste1 and strain it through a sieve4 ,bake it in deep pie plates1 with an under crust and rim of pastry--add if you like a few raisins4 #bdb4 ,peach ,pie4 ,take mellow1 juicy peaches--wash and put them in a deep pie plate1 lined with pie crust4 ,sprinkle a thick layer of sugar on each layer of peaches1 put in about a table-spoonful of water1 and sprinkle a little flour over the top--cover it with a thick crust1 and bake the pie from fifty to sixty minutes4 ,pies made in this manner are much better than with the stones taken out1 as the prussic acid of the stone gives the pie a fine flavor4 ,if the peaches are not mellow1 they will require stewing before being made into a pie4 ,dried peaches should be stewed soft1 and sweetened1 before they are made into a pie--they do not require any spice4 #bdc4 ,tart ,pie4 ,sour apples1 cranberries1 and peaches1 all make nice tarts4 ,stew1 and strain them when soft4 ,peach tarts require a little lemon-juice1 without they are sour4 ,grate in lemon peel1 add brown sugar to the taste4 ,put in each pie one beaten egg1 to make it cut smooth4 ,bake the pies on shallow plates1 with an under crust and rim of pastry--ornament the pie with very small strips of pastry4 ,when the crust is done1 remove the pies from the oven4 #bdd4 ,rhubarb ,pies4 ,take the tender stalks of the rhubarb1 strip off the skin1 and cut the stalks into thin slices4 ,line deep plates with pie crust1 then put in the rhubarb1 with a thick layer of sugar to each layer of rhubarb--a little grated lemon peel improves the pie4 ,cover the pies with a thick crust--press it down tight round the edge of the plate1 and prick the crust with a fork1 so that the crust will not burst while baking1 and let out the juices of the pie4 ,rhubarb pies should be baked about an hour1 in a slow oven--it will not do to bake them quick4 ,some cooks stew the rhubarb before making it into pies1 but it is not so good as when used without stewing4 #bde4 ,tomato ,pie4 ,take green tomatoes1 turn boiling water on them1 and let them remain in it a few minutes--then strip off the skin1 cut the tomatoes in slices1 and put them in deep pie plates4 ,sprinkle sugar over each layer1 and a little ginger4 ,grated lemon peel1 and the juice of a lemon1 improve the pie4 ,cover the pies with a thick crust1 and bake them slowly for about an hour4 #bdf4 ,lemon ,pie4 ,for one pie1 take a couple of good sized fresh lemons1 squeeze out the juice1 and mix it with half a pint of molasses1 or sufficient sugar to make the juice sweet4 ,chop the peel fine1 line a deep pie plate with your pastry1 then sprinkle on a layer of your chopped lemon peel1 turn in part of the mixed sugar or molasses1 and juice1 then cover the whole with pie crust1 rolled very thin--put in another layer of peel1 sweetened juice1 and crust1 and so on1 till all the lemon is used4 ,cover the whole with a thick crust1 and bake the pie about half an hour4 #bdg4 ,cherry and ,blackberry ,pie4 ,cherries and blackberries for pies should be ripe4 ,bake them in deep pie plates1 sweeten them with sugar1 and put in cloves or cinnamon to the taste4 ,bake them about half an hour4 #bdh4 ,grape ,pie4 ,grapes make the best pies when very tender and green4 ,if not very small1 they should be stewed and strained1 to get out the seeds1 before they are made into pies--sweeten them to the taste when stewed4 ,they do not require any spice4 ,if made into a pie without stewing1 put to each layer of grapes a thick layer of sugar1 and a table-spoonful of water4 #bdi4 ,currant and ,gooseberry ,pie4 ,currants and gooseberries are the best for pies when of a full growth1 just before they begin to turn red--they are tolerably good when ripe4 ,currants mixed with ripe raspberries or mulberries1 make very nice pies4 ,green currants and gooseberries for pies are not apt to be sweet enough without the sugar is scalded in before they are baked1 as the juice of the currants is apt to run out while they are baking1 and leave the fruit dry4 ,stew them on a moderate fire1 with a tea-cup of water to a couple of quarts of currants--as soon as they begin to break1 add the sugar1 and let it scald in a few minutes4 ,when baked without stewing1 put to each layer of fruit a thick layer of sugar4 ,there should be as much as a quarter of a pound of sugar to a pint of currants1 to make them sufficiently sweet4 ,green currant pies are good sweetened with molasses and sugar mixed4 #bej4 ,prune ,pie4 ,prunes that are too dry to eat without stewing1 can be made into good pies4 ,turn enough boiling water on the prunes to cover them1 set them on a few coals1 and let them remain till swelled out plump4 ,if there is not water sufficient to make a nice syrup for the pies1 add more1 and season them with cinnamon or cloves4 ,the juice and grated peel of a lemon gives them a fine flavor4 ,add sugar to the taste1 and bake them in deep pie plates4 #bea4 ,pumpkin ,pie4 ,halve the pumpkin1 take out the seeds--rinse the pumpkin1 and cut it into small strips--stew them1 over a moderate fire1 in just sufficient water to prevent their burning1 to the bottom of the pot4 ,when stewed soft1 turn off the water1 and let the pumpkin steam1 over a slow fire1 for fifteen or twenty minutes1 taking care that it does not burn4 ,take it from the fire1 and strain it1 when cool1 through a sieve4 ,if you wish to have the pies very rich1 put to a quart of the stewed pumpkin two quarts of milk1 and twelve eggs4 ,if you like them plain1 put to a quart of the pumpkin one quart of milk1 and three eggs4 ,the thicker the pie is of the pumpkin1 the less will be the number of eggs required for them4 ,one egg1 with a table-spoonful of flour1 will answer for a quart of the pumpkin1 if very little milk is used4 ,sweeten the pumpkin with sugar1 and very little molasses--the sugar and eggs should be beaten together4 ,ginger1 the grated rind of a lemon1 or nutmeg1 is good spice for the pies4 ,pumpkin pies require a very hot oven4 ,the rim of the pies is apt to get burnt before the inside is baked sufficiently4 ,on this account1 it is a good plan to heat the pumpkin scalding hot when prepared for pies1 before turning it into the pie plates4 ,the pies should be baked as soon as the plates are filled1 or the under crust to the pies will be clammy4 ,the more the number of eggs in the pies1 the less time will be required to bake them4 ,if you have pumpkins that have begun to decay1 or those that are frozen1 they can be kept several months1 in cold weather1 by cutting the good part up1 stewing it till soft1 then stirring it1 and adding sugar and molasses1 to make it very sweet4 ,make it strong of ginger1 then scald the seasoning in well4 ,keep it in a stone jar1 in a cool place--whenever you wish to use any of it for pies1 take out the quantity you wish1 and put milk and eggs to it4 #beb4 ,carrot ,pie4 ,scrape the skin off from the carrots1 boil them soft1 and strain them through a sieve4 ,to a pint of the strained pulp put three pints of milk1 six beaten eggs1 two table-spoonsful of melted butter1 the juice of half a lemon1 and the grated rind of a whole one4 ,sweeten it to your taste1 and bake it in deep pie plates without an upper crust4 #bec4 ,potato ,pie4 ,boil ,carolina or mealy ,irish potatoes1 till very soft--when peeled1 mash and strain them4 ,to a quarter of a pound of potatoes1 put a quart of milk1 three table-spoonsful of melted butter1 four beaten eggs1 a wine glass of wine--add sugar and nutmeg to the taste4 #bed4 ,sweet ,marlborough ,pie4 ,procure sweet mellow apples1 pare and grate them4 ,to a pint of the grated pulp put a pint of milk1 a couple of eggs1 two table-spoonsful of melted butter1 the grated peel of a lemon1 and half a wine glass of brandy4 ,sweeten it to the taste with nice brown sugar4 ,the eggs should be beaten to a froth1 then the sugar stirred into them1 and mixed with the rest of the ingredients4 ,a little stewed pumpkin1 mixed with the apples1 improves the pie4 ,bake the pie in deep plates1 without an upper crust4 #bee4 ,marlborough ,tarts4 ,take tart juicy apples--quarter them1 and stew them till soft enough to rub through a sieve4 ,to twelve table-spoonsful of the strained apple1 put twelve of sugar1 the same quantity of wine1 six table-spoonsful of melted butter1 four beaten eggs1 the juice and grated rind of a lemon1 half a nutmeg1 and half a pint of milk4 ,turn this1 when the ingredients are well mixed together1 into deep pie plates that are lined with pastry1 and a rim of puff paste round the edge4 ,bake the tarts about half an hour4 #bef4 ,cocoanut ,pie4 ,cut off the brown part of the cocoanut--grate the white part1 and mix it with milk1 and set it on the fire1 and let it boil slowly eight or ten minutes4 ,to a pound of the grated cocoanut allow a quart of milk1 eight eggs1 four table-spoonsful of sifted white sugar1 a glass of wine1 a small cracker1 pounded fine1 two table-spoonsful of melted butter1 and half a nutmeg4 ,the eggs and sugar should be beaten together to a froth1 then the wine stirred in4 ,put them into the milk and cocoanut1 which should be first allowed to get quite cool--add the cracker and nutmeg--turn the whole into deep pie plates1 with a lining and rim of puff paste4 ,bake them as soon as turned into the plates4 #beg4 ,small ,puffs4 ,to make a dozen puffs1 take a pound and a quarter of flour1 a pound of butter1 and one egg4 ,put them together according to the directions for puff pastry1 ,no4 #bch4 ,divide it when made into three equal portions--roll one of them out half an inch thick1 cut it into cakes with a tumbler--roll out the rest of the pastry1 cut it into strips with a jagging iron1 and lay the strips round those that are cut with a tumbler1 so as to form a rim4 ,lay the puffs on buttered flat tins--bake them in a quick oven till a light brown1 then fill them with any small preserved fruit you may happen to have4 #beh4 ,a ,plain ,custard ,pie4 ,boil a quart of milk with half a dozen peach leaves1 or the rind of a lemon4 ,when they have flavored the milk1 strain it1 and set it where it will boil4 ,mix a table-spoonful of flour1 smoothly1 with a couple of table-spoonsful of milk1 and stir it into the boiling milk4 ,let it boil a minute1 stirring it constantly--take it from the fire1 and when cool1 put in three beaten eggs--sweeten it to the taste1 turn it into deep pie plates1 and bake the pies directly in a quick oven4 #bei4 ,a ,rich ,baked ,custard4 ,beat seven eggs with three table-spoonsful of rolled sugar4 ,when beaten to a froth1 mix them with a quart of milk--flavor it with nutmeg4 ,turn it into cups1 or else into deep pie plates1 that have a lining and rim of pastry--bake them directly1 in a quick oven4 ,to ascertain when the custards are sufficiently baked1 stick a clean broom splinter into them--if none of the custard adheres to the splinter1 it is sufficiently baked4 #bfj4 ,boiled ,custards4 ,put your milk on the fire1 and let it boil up--then remove it from the fire1 and let it cool4 ,beat for each quart of the milk1 if liked rich1 the yelks and half the whites of six eggs1 with three table-spoonsful of rolled sugar--stir them into the milk when it is cool4 ,if you wish to have your custards very plain1 four eggs to a quart of the milk is sufficient4 ,season the custard with nutmeg or rosewater1 and set it on a few coals1 and stir it constantly until it thickens1 and becomes scalding hot4 ,take it from the fire before it gets to boiling1 and stir it a few minutes1 then turn it into the cups4 ,beat the reserved whites of the eggs to a froth1 and turn them on the top of the custards just before they are to be eaten4 #bfa4 ,mottled ,custards4 ,stir into a quart of milk1 while boiling1 the beaten yelks of six eggs4 ,beat the whites of the eggs with three table-spoonsful of powdered white sugar1 if the custards are liked very sweet--if not1 a less quantity will answer4 ,stir in the whites of the eggs a minute after the yelks have set1 so as to be thick4 ,season the custard with essence of lemon or rosewater--stir it till it becomes thick and lumpy1 then turn it into cups4 #bfb4 ,cream ,custards4 ,sweeten a pint of cream with powdered white sugar--set it on a few coals4 ,when hot1 stir in white wine until it curdles--add rosewater or essence of lemon to the taste1 and turn it into cups4 ,another way of making them1 which is very nice1 is to mix a pint of cream with one of milk1 five beaten eggs1 a table-spoonful of flour1 and three of sugar4 ,add nutmeg to the taste1 and bake the custards in cups or pie plates1 in a quick oven4 #bfc4 ,almond ,custards4 ,blanch and pound fine1 with a table-spoonful of rosewater1 four ounces of almonds4 ,boil them four or five minutes in a quart of milk1 with sufficient white sugar to sweeten the milk4 ,take it from the fire1 and when lukewarm1 stir in the beaten yelks of eight1 and the whites of four eggs4 ,set the whole on the fire1 and stir it constantly until it thickens--then take it up1 stir it till partly cooled1 and turn it into cups4 ,if you wish to have the custards cool quick1 set the cups into a pan of cold water--as fast as it gets warm1 change it4 ,just before the custards are to be eaten1 beat the reserved whites of the eggs to a froth1 and cover the top of the custards with them4 #bfd4 ,apple ,custards4 ,take half a dozen tart mellow apples--pare and quarter them1 and take out the cores4 ,put them in a pan1 with half a tea-cup of water--set them on a few coals4 ,when they begin to grow soft1 turn them into a pudding dish1 sprinkle sugar on them4 ,beat eight eggs with rolled brown sugar--mix them with three pints of milk1 grate in half a nutmeg1 and turn the whole over the apples4 ,bake the custard between twenty and thirty minutes4 #bfe4 ,directions for making ,puddings4 ,a bag that is used for boiling puddings1 should be made of thick cotton cloth4 ,before the pudding is turned in1 the bag should be dipped into water1 wrung out1 and the inside of it floured4 ,when the pudding is turned in1 tie the bag tight1 leaving plenty of room for the pudding to swell out in4 ,indian and flour puddings require a great deal of room4 ,put them in a pot of boiling water1 with an old plate at the bottom of the pot1 to keep the pudding bag from sticking to it4 ,when the pudding has been in a few minutes1 turn the bag over1 or the pudding will settle1 and be heavy4 ,there should be water enough in the pot to cover the pudding1 and it should not be allowed to stop boiling a minute--if so1 the pudding will not be nice4 ,a tea-kettle of boiling water should be kept on the fire1 to turn in as the water boils away4 ,when the pudding is done1 dip the bag into cold water for a minute--the pudding will then come out easily4 ,when puddings are baked1 the fruit should not be put in till the pudding has begun to thicken1 otherwise they will sink to the bottom of the pudding4 #bff4 ,hasty ,pudding4 ,wet sifted ,indian meal with cold water1 to make a thick batter4 ,stir it into a pot of boiling water gradually4 ,boil it an hour1 then stir in sifted ,indian meal1 by the handful1 till it becomes quite thick1 and so that the pudding stick may be made to stand up in it4 ,it should be stirred in very gradually1 so that the pudding may not be lumpy4 ,add salt to the taste4 ,let it boil slowly1 and stir it frequently1 to keep it from burning on the inside of the pot4 ,if you do not wish to fry the pudding1 it will boil sufficiently in the course of an hour and a half4 ,if it is to be fried1 it will be necessary to boil it an hour longer2 and a little flour stirred in1 just before it is taken up1 will make it fry better4 ,it must get perfectly cold before it is fried4 ,when you wish to fry it1 cut it in slices half an inch thick1 flour them1 and fry them brown in a little lard4 #bfg4 ,corn ,puddings4 ,grate sweet green corn--to three tea-cups of it1 when grated1 put two quarts of milk1 eight eggs1 a couple of tea-spoonsful of salt1 half a tea-cup of melted butter1 and a grated nutmeg4 ,bake the pudding an hour--serve it up with sauce4 #bfh4 ,cracker ,pudding4 ,mix ten ounces of finely pounded crackers with a wine glass of wine1 a little salt1 and half a nutmeg1 three or four table-spoonsful of sugar1 two of melted butter4 ,beat eight eggs to a froth--mix them with three pints of milk1 and turn them on to the rest of the ingredients4 ,let it remain till the crackers begin to soften1 then bake it4 #bfi4 ,boiled ,indian ,pudding4 ,stir enough sifted ,indian meal into a quart of boiling milk or water1 to make a very stiff batter--then stir in a couple of table-spoonsful of flour1 three of sugar or molasses1 half a spoonful of ginger1 or a couple of tea-spoonsful of cinnamon1 and a couple of tea-spoonsful of salt4 ,two or three eggs improve the pudding1 but are not essential--some people like a little chopped suet in them4 ,the pudding will boil1 so as to be very good1 in the course of three hours1 but it is better for being boiled five or six hours4 ,some cooks boil them eight or nine hours--when boiled so long1 it is necessary to boil them several hours the day before they are to be eaten4 #bgj4 ,baked ,indian ,pudding4 ,boil a quart of milk1 and turn it on to a pint of sifted ,indian meal4 ,stir it in well1 so as to scald the meal--then mix three table-spoonsful of wheat flour with a pint of milk4 ,the milk should be stirred gradually into the flour1 so as to have it mix free from lumps4 ,turn it on to the ,indian meal--mix the whole well together4 ,when the whole is just lukewarm1 beat three eggs with three table-spoonsful of sugar--stir them into the pudding1 together with two tea-spoonsful of salt1 two of cinnamon1 or a grated nutmeg1 and a couple of table-spoonsful of melted butter1 or suet chopped fine4 ,add1 if you wish to have the pudding very rich1 half a pound of raisins--they should not be put in till the pudding has baked five or six minutes4 ,if raisins are put in1 an additional half pint of milk will be required1 as they absorb a great deal of milk4 ,a very good ,indian pudding may be made without eggs1 if half a pint more of meal is used1 and no flour4 ,it takes three hours to bake an ,indian pudding without eggs--if it has eggs in1 it will bake in much less time4 #bga4 ,minute ,pudding4 ,put a pint and a half of milk on the fire4 ,mix five large table-spoonsful of either wheat or rye flour1 smoothly1 with half a pint of milk1 a tea-spoonful of salt1 and half of a grated nutmeg4 ,when the milk boils1 stir in the mixed flour and milk4 ,let the whole boil for one minute1 stirring it constantly--take it from the fire1 let it get lukewarm1 then add three beaten eggs4 ,set it back on the fire1 and stir it constantly until it thickens4 ,take it from the fire as soon as it boils4 #bgb4 ,boiled ,bread ,pudding4 ,take about three-quarters of a pound of bread1 cut it into small pieces1 and soak them soft in cold water--then drain off the water1 mash the bread fine1 and mix with it two table-spoonsful of flour1 three eggs1 a tea-spoonful of salt1 a table-spoonful of melted butter1 and cold milk sufficient to make it a thick batter4 ,mix the whole well together1 then turn it into a floured pudding bag--tie it up1 so as to leave room for the pudding to swell--boil it an hour and a half1 without any intermission4 ,serve up the pudding with rich sauce4 #bgc4 ,a ,plain ,baked ,bread ,pudding4 ,pound rusked bread fine--to five heaping table-spoonsful of it1 put a quart of milk1 three beaten eggs1 three table-spoonsful of rolled sugar1 a tea-spoonful of salt1 half a nutmeg1 and three table-spoonsful of melted butter4 ,bake it about an hour--it does not need any sauce4 #bgd4 ,rich ,bread ,pudding4 ,cut a pound loaf of bakers' bread into thin slices--spread butter on them as for eating--lay them in a pudding dish--sprinkle between each layer of bread seeded raisins1 and citron1 cut in small strips4 ,beat eight eggs with four table-spoonsful of rolled sugar--mix them with three pints of milk1 half of a grated nutmeg4 ,turn the whole on to the bread1 and let it remain until the bread has absorbed full half of the milk--then bake it about three-quarters of an hour4 #bge4 ,flour ,pudding4 ,into a pint and a half of sifted flour stir gradually1 so that it may not be lumpy1 a quart of milk4 ,beat seven eggs1 and put in1 together with a couple of table-spoonsful of melted butter1 and a couple of tea-spoonsful of salt4 ,grate in half of a nutmeg--add1 if you want the pudding very rich1 half a pound of raisins4 ,they should not be put into a baked pudding till it has been cooking long enough to thicken1 so that the raisins will not sink to the bottom of it4 ,a pudding made in this manner is good either baked or boiled4 ,it takes two hours to boil1 and an hour and a quarter to bake it4 ,when boiled1 the bag should not be more than two-thirds full1 as flour puddings swell very much4 ,it should be put into boiling water1 and kept boiling constantly4 ,if the water boils away1 so as to leave any part of the bag uncovered1 more boiling water should be added4 ,when the pudding has boiled eight or nine minutes1 the bag should be turned over1 otherwise the pudding will be heavy4 ,flour puddings should be eaten as soon as cooked1 as they fall directly4 ,serve them up with rich sauce4 #bgf4 ,boiled ,rice ,pudding4 ,put two tea-cups of rice into a quart of boiling water--add a couple of tea-spoonsful of salt1 and let the rice boil till soft4 ,then take it from the fire1 stir in a quart of cold milk1 and half a pound of raisins2 or omit the raisins1 and substitute any other fruit that you may like4 ,beat a couple of eggs1 and put in1 together with half of a grated nutmeg4 ,set the whole on the fire1 and let it boil till the fruit is soft4 ,serve it up with butter and sugar4 #bgg4 ,a ,baked ,rice ,pudding1 without eggs4 ,pick over and wash two small tea-cups of rice1 and put it into two quarts of milk4 ,melt a small tea-cup of butter1 and put in1 together with two of sugar1 a grated nutmeg1 and a couple of tea-spoonsful of salt1 and bake the pudding about two hours4 ,this pudding does not need any sauce1 and is good either hot or cold4 ,if you wish to have the pudding very rich1 add1 when it has been baking five or six minutes1 half a pound of raisins4 #bgh4 ,rice ,pudding1 with eggs4 ,boil a quarter of a pound of unground rice in a quart of milk till soft1 then stir in a quarter of a pound of butter--take it from the fire1 put in a pint of cold milk1 a couple of tea-spoonsful of salt1 and a grated nutmeg4 ,when it is lukewarm1 beat four eggs with a quarter of a pound of sugar1 and stir it into the pudding--add half a pound of raisins1 and turn the whole into a buttered pudding dish1 and bake it three-quarters of an hour4 #bgi4 ,ground ,rice ,pudding4 ,mix a pint and a half of ground rice1 smooth1 with a quart of milk--stir in a glass of wine1 a quarter of a pound of melted butter1 a tea-spoonful of salt1 and spice to the taste4 ,beat eight eggs1 and stir them in--turn the whole into a buttered pudding dish1 and when it has baked a few minutes1 add half a pound of raisins1 or ,zante currants4 #bhj4 ,rice ,snow ,balls4 ,pare small1 tart apples1 and take out the cores with a small knife--fill the cavity with a stick of cinnamon or mace4 ,put each one in a small floured bag1 and fill the bags about half full of unground rice4 ,tie up the bags so as to leave a great deal of room for the rice to swell4 ,put them in a pot of water1 with a table-spoonful of salt to a couple of quarts of water4 ,the bags of rice should be boiled in a large proportion of water1 as the rice absorbs it very much4 ,boil them about an hour and twenty minutes1 then turn them out of the bags carefully into a dessert dish1 and garnish them with marmalade cut in slices4 ,serve them up with butter and sugar4 #bha4 ,cream ,pudding4 ,beat six eggs to a froth--then mix with them three table-spoonsful of powdered white sugar1 the grated rind of a lemon4 ,mix a pint of milk with a pint of flour1 two tea-spoonsful of salt--then add the eggs and sugar4 ,just before it is baked1 stir in a pint of thick cream4 ,bake it either in buttered cups or a pudding dish4 #bhb4 ,custard ,pudding4 ,stir a quart of milk very gradually into half a pint of flour--mix it free from lumps1 and put to it seven eggs1 beaten with three table-spoonsful of sugar1 a tea-spoonful of salt1 and half of a grated nutmeg4 ,bake it three-quarters of an hour4 #bhc4 ,rennet ,pudding4 ,put cleaned calf's rennet into white wine1 in the proportion of a piece three inches square to a pint of wine4 ,it will be fit for use in the course of seven or eight hours4 ,whenever you wish to make a pudding1 put three table-spoonsful of the wine to a quart of sweet milk1 and four table-spoonsful of powdered white sugar--flavor it with rosewater or essence of lemon4 ,stir it twenty minutes1 then dish it out1 and grate nutmeg over it4 ,it should be eaten in the course of an hour after it is made1 as it soon curdles4 #bhd4 ,fruit ,pudding4 ,make good common pie crust--roll it out half an inch thick1 and strew over it any one of the following kinds of fruit3 ,cherries1 currants1 gooseberries1 strawberries1 raspberries1 blackberries1 or cranberries4 ,a thick layer of marmalade spread on1 is also very nice4 ,sprinkle over the fruit a little cinnamon or cloves1 and sugar4 ,if the pudding is made of gooseberries1 currants1 or cranberries1 a great deal of sugar will be necessary4 ,roll the crust up carefully1 join the ends so that the fruit will not drop out1 and lay the pudding in a thick white towel1 that has been previously dipped into water1 and floured4 ,baste up the towel1 and lay it carefully in a pot of boiling water1 with a plate at the bottom of it4 ,boil it an hour1 and serve it up with rich liquid sauce4 ,for a baked fruit pudding1 make a batter of wheat flour1 or ,indian meal1 with milk and eggs4 ,mix the ingredients in the proportion of a pint of flour and six eggs to a quart of milk4 ,put to each quart of milk a pint of fruit1 and sugar to the taste4 #bhe4 ,a ,quaking ,pudding4 ,slice up three-quarters of a pound of bakers' bread4 ,beat eight eggs to a froth1 stir in several large spoonsful of sugar1 and mix it with a quart of milk1 a grated nutmeg4 ,turn it on to the sliced bread--let the whole remain till the bread has soaked up most of the milk1 then stir in a couple of table-spoonsful of flour1 a tea-spoonful of salt1 and turn it into a pudding bag1 and boil it an hour4 ,serve it up with rich sauce4 #bhf4 ,lemon ,pudding4 ,grate the rind of two fresh lemons1 being careful not to grate any off the white part4 ,squeeze the juice out of the lemons1 and strain it1 to separate it from the seeds4 ,mix it with six large spoonsful of fine white sugar4 ,take a quart of milk1 and mix it with the rind of the lemons1 a couple of table-spoonsful of pounded crackers1 and a table-spoonful of melted butter4 ,beat six eggs to a froth1 and stir them into the milk4 ,stir in the lemon-juice and sugar last1 and then turn the whole into a pudding dish that has a lining and rim of puff paste4 ,bake it from twenty-five to thirty minutes4 ,it should not be eaten till it is cold4 #bhg4 ,almond ,pudding4 ,turn boiling water on three-quarters of a pound of sweet almonds4 ,let them remain in it till the skins will slip off easily--rub the skins off with a dry cloth4 ,when they are perfectly dry1 pound them fine1 with a table-spoonful of rosewater4 ,beat six eggs to a froth1 then mix them with four table-spoonsful of powdered sugar--put them into a quart of milk1 with three table-spoonsful of pounded crackers1 a quarter of a pound of melted butter1 four ounces of citron1 and the pounded almonds4 ,line a pudding dish with pastry1 put round it a rim of puff paste1 turn in the pudding1 and bake it about half an hour4 ,the pudding should be eaten cold4 #bhh4 ,tapioca ,pudding4 ,to a quart of warm milk put eight table-spoonsful of tapioca4 ,let it soak till it softens1 then stir it up1 and put to it a couple of table-spoonsful of melted butter1 four beaten eggs1 and cinnamon or mace to the taste4 ,mix four table-spoonsful of white powdered sugar with a wine glass of wine1 and stir it into the rest of the ingredients4 ,turn the whole into a pudding dish that has a lining of pastry1 and bake it immediately4 #bhi4 ,sago ,pudding4 ,rinse half a pound of sago in hot water1 till it is thoroughly cleansed--then drain off the water1 and boil the sago in a quart of milk1 with a stick of cinnamon or mace4 ,stir it constantly1 or it will burn4 ,when soft1 take it from the fire1 take out the stick of cinnamon1 and put in a quarter of a pound of butter4 ,mix a wine glass of wine with four large spoonsful of fine white sugar1 and stir it into the sago--add1 when cold1 five beaten eggs1 and bake the pudding in a deep dish1 with a lining and rim of pastry4 ,strew over the pudding a quarter of a pound of ,zante currants1 and bake it directly1 in a quick oven4 ,it is the best when cold4 #bij4 ,orange ,pudding4 ,stir to a cream six ounces of white powdered sugar1 with four of butter--then add a wine glass of wine1 the juice and chopped peel of a couple of large fresh oranges4 ,beat eight eggs to a froth1 the whites and yelks separately--mix them with a quart of milk1 a couple of ounces citron1 cut in small strips1 and a couple of ounces of pounded crackers4 ,mix all the ingredients well together--line a pudding dish with pastry1 put a rim of puff paste round the edge of the dish1 and then turn in the pudding1 and bake it in a quick oven about half an hour4 #bia4 ,bird's ,nest1 or ,transparent ,pudding4 ,pare and halve tart mellow apples1 scoop out the cores4 ,put a little flour and water in the hollow of each apple1 so as to form a thick paste--then stick three or four ,zante currants in each one4 ,butter and line a pudding dish with pastry1 put on a rim of puff paste1 and lay in the apples1 with the hollow side up4 ,have just enough apples to cover the bottom of the dish1 and stick citron1 cut in very long narrow strips1 round the apples4 ,stir to a cream half a pound each of butter and fine white sugar--beat the yelks and whites separately1 of eight eggs1 to a froth1 and mix them with the butter and sugar4 ,flavor it with nutmeg1 and set it on a few coals--stir it constantly till quite hot--take it from the fire1 stir it till nearly cold1 then turn it over the apples1 and bake it directly4 #bib4 ,english ,plum ,pudding4 ,soak three-quarters of a pound of crackers in two quarts of milk--they should be broken in small pieces4 ,when they have soaked soft1 put in a quarter of a pound of melted butter1 the same weight of rolled sugar1 half a pint of wheat flour1 a wine glass of wine1 and a grated nutmeg4 ,beat ten eggs to a froth1 and stir them into the milk4 ,add half a pound of seeded raisins1 the same weight of ,zante currants1 and a quarter of a pound of citron1 cut in small strips4 ,bake or boil it a couple of hours4 #bic4 ,plain ,fritters4 ,stir a quart of milk gradually into a quart of flour--put in a tea-spoonful of salt1 and seven beaten eggs4 ,drop them by the large spoonful into hot lard1 and fry them till a very light brown color4 ,they are the lightest fried in a great deal of fat1 but less greasy if fried in just fat enough to keep them from sticking to the frying pan4 ,serve them up with liquid pudding sauce4 #bid4 ,apple ,fritters4 ,take four or five tart1 mellow apples1 pare and cut them in slices1 and soak them in sweetened lemon-juice4 ,make a batter of a quart of milk1 a quart of flour1 eight eggs--grate in the rind of two lemons1 and the juice and apples4 ,drop the batter by the spoonful into hot lard1 taking care to have a slice of apple in each fritter4 #bie4 ,cream ,fritters4 ,mix a pint and a half of wheat flour with a pint of milk--beat six eggs to a froth1 and stir them into the flour--grate in half a nutmeg1 then add a pint of cream1 a couple of tea-spoonsful of salt4 ,stir the whole just long enough to have the cream get well mixed in1 then fry the mixture in small cakes4 #bif4 ,oxford ,dumplings4 ,take eight ounces of biscuit that is pounded fine1 and soak it in just sufficient milk to cover it4 ,when soft1 stir in three beaten eggs1 a table-spoonful of flour1 and a quarter of a pound of ,zante currants4 ,grate in half a nutmeg1 and do up the mixture into balls of the size of an egg--fry them till a light brown4 #big4 ,apple ,dumplings4 ,pare tart1 mellow apples--take out the cores with a small knife1 and fill the holes with sugar4 ,make good pie crust--roll it out about two-thirds of an inch thick1 cut it into pieces just large enough to enclose one apple4 ,lay the apples on them1 and close the crust tight over them--tie them up in small pieces of thick cloth1 that has been well floured--put the dumplings in a pot of boiling water1 and boil them an hour without any intermission--if allowed to stop boiling1 they will be heavy4 ,serve them up with pudding sauce1 or butter and sugar4 #bih4 ,lemon ,syrup4 ,pare thin the rind of fresh lemons1 squeeze out the juice1 and to a pint of it1 when strained1 put a pound and three-quarters of sugar1 and the rind of the lemons4 ,dissolve the sugar by a gentle heat1 skim it clear1 then let it simmer gently eight or ten minutes--strain it through a flannel bag4 ,when cool1 bottle1 cork1 and seal it tight1 and keep it in a cool place4 #bii4 ,orange ,syrup4 ,squeeze out the juice of fresh oranges1 and strain it4 ,to a pint of the juice1 put a pound and a half of sugar--set it on a moderate fire--when the sugar has dissolved1 put in the peel of the oranges1 and set the syrup where it will boil slowly for six or eight minutes--then strain it1 till clear1 through a flannel bag4 ,the bag should not be squeezed while the syrup is passing through it1 or it will not be clear4 ,bottle1 cork1 and seal it tight4 ,this syrup is very nice to flavor puddings and pies4 #cjj4 ,blackberry ,syrup4 ,procure nice1 high vine blackberries1 that are perfectly ripe--the low vine blackberries will not answer for syrup1 as they do not possess the medicinal properties of the high vine blackberries4 ,set them on a moderate fire1 and let them simmer till they break to pieces1 then strain them through a flannel cloth--to each pint of juice put a pound of white sugar1 half an ounce of cinnamon1 powdered fine1 a quarter of an ounce of finely powdered mace1 and a couple of tea-spoonsful of powdered cloves4 ,boil the whole together fifteen minutes--strain it1 and when cool1 add to each pint of syrup a wine glass of ,french brandy4 ,bottle1 cork1 and seal it--keep it in a cool place4 ,this1 mixed with cold water1 in the proportion of a wine glass of syrup to two-thirds of a tumbler of water1 is an excellent remedy for the dysentery1 and similar complaints4 ,it is also a very pleasant summer beverage4 #cja4 ,elderberry ,syrup4 ,wash and strain the berries1 which should be perfectly ripe4 ,to a pint of juice1 put a pint of molasses4 ,boil it twenty minutes1 stirring it constantly1 then take it from the fire--when cold1 add to each quart four table-spoonsful of ,french brandy--bottle and cork it tight4 ,this is an excellent remedy for a tight cough4 #cjb4 ,molasses ,syrup1 for preserving4 ,mix eight pounds of light sugar-house or ,new-,orleans molasses1 eight pounds of water1 one pound of powdered charcoal4 ,boil the whole together twenty minutes1 then strain it through a flannel bag4 ,when lukewarm1 put in the beaten whites of a couple of eggs1 and put it on the fire4 ,as soon as it boils1 take it from the fire1 and skim it till clear--then put it on the fire1 and let it boil till it becomes a thick syrup--strain it for use4 ,this syrup does very well to preserve fruit in for common use4 #cjc4 ,to clarify ,syrup for ,sweetmeats4 ,put your sugar into the preserving kettle1 turn in the quantity of cold water that you think will be sufficient to cover the fruit that is to be preserved in it4 ,beat the whites of eggs to a froth1 allowing one white of an egg to three pounds of sugar--mix the whites of the eggs with the sugar and water1 set it on a slow fire1 and let the sugar dissolve1 then stir the whole up well together1 and set it where it will boil4 ,as soon as it boils up well1 take it from the fire1 let it remain for a minute1 then take off the scum--set it back on the fire1 and let it boil a minute1 then take it off1 and skim it again4 ,this operation repeat till the syrup is clear--put in the fruit when the syrup is cold4 ,the fruit should not be crowded while preserving1 and if there is not syrup enough to cover the fruit1 take it out of the syrup1 and put in more water1 and boil it with the syrup before putting back the fruit4 #cjd4 ,directions for making ,sweetmeats4 ,a pound of sugar to a pound of fruit1 is sufficient to preserve most kinds of fruit4 ,some kinds of fruit require more1 and some will do with less1 than an equal weight of sugar4 ,white sugar makes the most delicate sweetmeats--nice brown sugar answers very well for most kinds of fruit4 ,the ,west ,india sugar-house syrup is better than sugar to preserve fruit1 on account of its never fermenting4 ,when brown sugar is used1 clarify it1 as in direction for clarifying syrup1 ,no4 #cjc1 then put in the fruit4 ,nice white sugar does not need clarifying4 ,all kinds of fire-proof ware will do to preserve in1 excepting iron ware4 ,the fruit should not be crowded while preserving1 and should boil gently4 ,the fruit should be turned out of the preserving kettles as soon as done1 and set away in a cool place1 otherwise they will not be nice4 ,keep the sweetmeats in stone or china jars1 that have never been used for other purposes4 ,glass jars are the best for delicate sweetmeats1 such as strawberries or cherries4 ,preserves should be covered tight1 and kept in a cool place4 ,a paper wet in brandy1 and laid over the sweetmeats1 has a tendency to keep them from fermenting4 ,they should be looked to frequently1 to see that they do not ferment4 ,whenever they do1 the syrup should be turned from them1 scalded1 and turned back on them while hot4 #cje4 ,to ,preserve ,quinces4 ,quinces1 if very ripe1 are best preserved in the following manner3 ,pare and cut them in slices1 an inch thick--take out the cores carefully1 so as to have the slices in the form of a ring4 ,allow a pound of nice white sugar for each pound of the fruit--dissolve it in cold water1 having a quart of the latter to a pound of sugar1 then put in the sliced quinces1 and let them soak in it ten or twelve hours4 ,put them in a preserving kettle1 and put it on a moderate fire--cover them over1 and let the quinces boil gently--there should be more than enough syrup to cover the quinces4 ,when a broom splinter will go through them easily1 take them from the fire1 and turn them out4 ,in the course of a week1 turn the syrup from them1 and boil it down1 so that there will be just enough to cover the fruit4 ,quinces preserved in this manner retain their natural flavor better than when preserved in any other manner1 but they must be very ripe to preserve in this way1 otherwise they will not be tender4 ,when not very ripe1 pare and cut them either in rings or quarters1 take out the cores1 and boil the quinces in fair water1 till they begin to grow tender--take them up1 and strain the water in which they are boiled--put in either brown or white sugar--add a little cold water4 ,when lukewarm1 put in the whites of eggs1 and clarify it--let it cool1 then put in the quinces1 and boil them slowly for half an hour4 ,keep them covered over while boiling1 if you wish to have them of a light color4 ,turn them out into pots as soon as preserved1 and set them away in a cool place4 ,look at them in the course of a week1 to see if they have fermented--if so1 turn the syrup from them1 boil it1 and turn it back while hot4 ,the parings and cores of the quinces can be used for marmalade1 with a few whole ones4 ,some people preserve the quinces with the cores in1 but the syrup will not look clear4 ,the following is a cheap method of preserving quinces1 and answers very well for common use3 ,pare1 halve1 and take out the cores of the quinces1 and boil the parings in new cider till soft4 ,strain the cider1 and for five pounds of quinces put in a pound of brown sugar1 a quart of molasses1 the beaten white of an egg--clarify it1 then put in the quinces4 ,there should be rather more than enough cider to cover the quinces1 as it wastes a good deal while the quinces are boiling4 ,the peel of an orange1 cut in small pieces1 and boiled with them1 gives the quinces a fine flavor4 #cjf4 ,quince ,marmalade4 ,wash and quarter the quinces1 without paring them--put them on the fire1 with just water enough to stew them in4 ,when soft1 rub them through a sieve1 and put to each pound of the strained quinces a pound of brown sugar4 ,set it on a few coals1 and let it stew slowly1 stirring it constantly4 ,when it has stewed an hour1 take a little of it out1 let it get cold--if it then cuts smooth1 it is sufficiently stewed4 #cjg4 ,pears4 ,make a syrup1 allowing three-quarters of a pound of sugar to each pound of the pears4 ,if brown sugar is used for the syrup1 clarify it1 then put in the pears1 and boil them till soft4 ,a few slips of ginger1 or powdered ginger1 tied up in bags1 and boiled with the pears1 gives them a fine flavor4 ,choke and vergouleuse are the best pears for preserving4 #cjh4 ,pear ,marmalade4 ,boil the pears with the skins on4 ,when soft1 rub them through a sieve1 and put to each pound of pulp three-quarters of a pound of brown sugar4 ,stew it over a slow fire till it becomes a thick jelly4 ,it should be stirred constantly4 #cji4 ,peaches4 ,take juicy peaches--pare them1 allow for each pound of them1 a pound of nice white sugar4 ,put just cold water enough to the sugar to saturate it4 ,when dissolved1 stir it up well1 and put in the peaches1 without crowding them1 and boil them slowly about twenty minutes4 ,a few peach meats1 blanched and preserved with the peaches1 are nice1 and are quite ornamental to the peaches4 ,these1 as well as all other kinds of sweetmeats1 should be turned out of the preserving kettle as soon as taken from the fire1 and set away in a cool place4 ,if allowed to remain near the fire1 the syrup will not look clear4 ,cover them up tight--let them remain three or four days1 then turn the syrup from them1 scald it1 and turn it back1 while hot1 on to the peaches4 #caj4 ,peach ,jam4 ,inferior peaches1 and those that are not fully ripe1 are best preserved in the following manner3 ,pare and halve them1 and take out the stones--lay the peaches in a deep dish1 and to each layer of peaches put a layer of brown sugar4 ,three-quarters of a pound of sugar to a pound of the peaches1 is sufficient4 ,let the peaches remain until the next day--then put them on a moderate fire1 without any water1 and let them stew slowly about twenty minutes4 ,peaches preserved in this way1 are very nice for puffs4 #caa4 ,to ,preserve ,peaches in ,brandy4 ,procure peaches that are mellow1 but not dead ripe--draw a pin round the seam of the peaches1 so as to pierce the skin--cover them with ,french brandy1 and let them remain a week--then make a syrup1 allowing three-quarters of a pound of brown sugar to a pound of the peaches4 ,clarify the syrup1 then boil the peaches in it4 ,when tender1 take them out of the syrup1 let it remain till cool1 then mix it with the brandy1 and turn the whole on to the peaches4 #cab4 ,to ,preserve ,raspberries4 ,strain equal quantities of ripe currants and raspberries1 to make a syrup to preserve the raspberries in4 ,dissolve white sugar in the syrup1 by a gentle heat1 using a pound of sugar to each pound of syrup and raspberries4 ,when the sugar has dissolved1 set the syrup where it will boil about ten minutes1 then put in the raspberries1 and let them boil five minutes4 ,in the course of four or five days1 turn the syrup from the raspberries--boil it away1 so that there will be just enough of it to cover the berries--turn it on them while hot4 ,keep them in wide-mouthed bottles1 corked and sealed up tight4 ,preserved raspberries are very nice to flavor ice creams and blanc mange4 #cac4 ,cherries4 ,procure cherries that are not quite dead ripe--allow for each pound of cherries a pound of white sugar4 ,make a rich syrup of the sugar--when it boils1 put in the cherries1 with the stems on--let them boil till transparent4 ,keep them in glass jars1 or wide-mouthed bottles--cork and seal them tight4 ,if you wish to preserve them without the stones1 take those that are very ripe1 take out the stones carefully1 save the juice4 ,make a syrup of the juice1 white sugar1 and very little water1 then put in the cherries1 and boil them to a thick consistency4 #cad4 ,currants4 ,take the currants when ripe and in their prime--let them remain on the stalks1 picking off the bad ones4 ,make a syrup of sugar1 and very little water1 allowing a pound of sugar to each pound of currants4 ,clarify it1 then put in the currants1 and let them boil a few minutes4 ,in the course of a few days turn the syrup from them1 scald it1 and turn it back1 while hot1 on to the currants4 ,preserved currants1 mixed with water1 is an excellent drink in fevers4 ,dried currants are also good for the same purpose1 if made into a tea4 #cae4 ,to ,preserve ,prunes4 ,pour boiling water on the prunes1 and set them where they will keep hot1 with a lemon1 cut in small pieces4 ,when swelled out to nearly the original size1 put to each pound of the prunes half a pound of brown sugar1 a stick of cinnamon1 or a tea-spoonful of powdered cloves1 and if there is not sufficient water remaining to cover the prunes1 add more1 and stew them in the syrup a quarter of an hour4 ,add1 when taken from the fire1 a wine glass of wine to every three pounds of the prunes4 #caf4 ,cranberries4 ,for each peck of cranberries allow two pounds and a half of brown sugar1 and half a pint of molasses4 ,make a syrup of the molasses1 sugar1 and a little water4 ,when it boils1 put in the cranberries1 and let them boil till transparent4 ,to make cranberry marmalade1 boil the cranberries in just water enough to prevent their burning4 ,strain them when soft1 and add to each pound a pound and a half of brown sugar4 ,stew it over a slow fire1 stirring it constantly1 till it becomes very thick jelly4 #cag4 ,crab ,apples4 ,make a syrup1 allowing the same weight of sugar as apples4 ,let it get cool1 then put in the apples1 a few at once1 so that they will not crowd1 and break to pieces4 ,boil them till they begin to break1 then take them out of the preserving kettle carefully4 ,boil the syrup in the course of three or four days1 and turn it while hot on to the apples4 ,this continue to do at intervals of two or three days1 till the apples appear to be thoroughly preserved4 ,if you wish to make a marmalade of the apples1 boil them in just water enough to keep them from burning--strain them when soft1 and put to them an equal weight of brown sugar--stew them over a slow fire1 stirring them constantly4 ,when of a thick consistency1 take a little of it out1 and set it where it will get cold4 ,if it then cuts smooth and clear1 take the whole from the fire1 and turn it into deep dishes4 #cah4 ,barberries4 ,take them when fully ripe1 let them remain on the stems4 ,make a rich syrup1 allowing the same weight of sugar as barberries4 ,when clarified1 set it where it will get lukewarm1 then put in the barberries4 ,boil them till the syrup appears to have entered them4 ,barberries preserved with molasses1 and a little orange peel and sugar1 are very good for common use4 ,allow for each pound of barberries a quarter of a pound of sugar1 half a pint of molasses1 and the rind of half an orange4 ,make them into a syrup with a little water--boil it a quarter of an hour before putting in the barberries4 ,preserved barberries1 mixed with cold water1 make a very refreshing drink in fevers4 #cai4 ,tomatoes4 ,take them when quite small and green--put them in cold clarified syrup1 with an orange1 cut in slices1 to every two pounds of the tomatoes4 ,simmer them gently1 on a slow fire1 two or three hours4 ,there should be equal weights of sugar and tomatoes1 and more than sufficient water to cover the tomatoes1 used for the syrup4 ,another method of preserving them1 which is very nice1 is to allow a couple of fresh lemons to three pounds of the tomatoes--pare thin the rind of the lemons1 so as to get none of the white part1 squeeze out the juice1 mix them with cold water sufficient to cover the tomatoes1 and put in a few peach leaves1 and powdered ginger1 tied up in bags4 ,boil the whole together gently1 for three-quarters of an hour--then take up the tomatoes1 strain the liquor1 and put to it a pound and a half of white sugar1 for each pound of tomatoes4 ,put in the tomatoes1 and boil them gently1 till the syrup appears to have entered them4 ,in the course of a week turn the syrup from them1 heat it scalding hot1 and turn it on to the tomatoes4 ,tomatoes preserved in this manner appear like ,west ,indian sweetmeats4 #cbj4 ,to ,preserve ,apples4 ,apples for preserving should be tart and mellow--pare them1 and take out the cores with a small knife4 ,allow for each pound three-quarters of a pound of sugar1 a tea-spoonful of powdered ginger1 tied in a bag1 and sufficient water to cover the apples4 ,make the syrup1 then take it from the fire1 and put in the apples1 when it is just lukewarm4 ,boil them till transparent1 take them up--when partly cooled1 put in a little essence of lemon4 ,turn the syrup from them in the course of a week1 boil it1 and turn it back on the apples while hot4 #cba4 ,cymbelines1 or ,mock ,citron4 ,cut into small pieces1 and scrape the rind of cymbelines--put them into strong salt and water--let them remain in it three days1 then in fair water a day1 changing the water several times--soak them in alum water an hour--tie up oyster shells in a cloth1 and boil them with the cymbelines4 ,when the cymbelines are tender1 take them up1 and put them back into the alum water4 ,make the syrup for them1 allowing a pound and a half of sugar to one of the cymbelines4 ,when clarified1 let it get cold--then rinse the cymbelines1 and boil them three-quarters of an hour4 ,when partly cooled1 put in a little essence of lemon to flavor them4 ,these are good eaten like any other sweetmeats1 or used instead of citron for cake4 #cbb4 ,watermelon ,rinds4 ,take the rind of a nice ripe watermelon--cut it into small strips1 and boil them1 till they begin to grow tender1 in water1 with saleratus and peach leaves in it1 in the proportion of a tea-spoonful of saleratus and a dozen peach leaves to a couple of quarts of water4 ,take the rinds out of the water1 and soak them in alum water an hour4 ,make a syrup1 allowing the same weight of sugar as rinds4 ,when clarified and cooled1 rinse the rinds1 and put them in the syrup1 together with powdered ginger1 tied up in a small bag4 ,boil them till they are quite soft--when partly cooled1 add a little essence of lemon4 ,turn the syrup from them in the course of two or three days1 take out the bags of ginger1 and boil the syrup till there is just sufficient of it to cover the rinds1 and turn it on them while hot4 #cbc4 ,muskmelons4 ,procure muskmelons that are perfectly green1 and of a quick growth1 and as late in the season as possible4 ,if preserved while the weather is very hot1 they are apt to ferment4 ,scrape off the skin of the rind1 being careful not to scrape any of the green part4 ,cut them through the middle1 and take out the seeds--then cut them in rings1 an inch in thickness4 ,soak them in salt and water a day1 then in fair water three or four hours1 changing the water several times4 ,soak them in alum water an hour--rinse and put them in fair water1 with a handful of peach leaves to four or five pounds of the melon1 and a table-spoonful of ginger1 tied up in small pieces of cloth4 ,the peach leaves turn the melon a fine green color4 ,boil the melons till they begin to grow tender1 then put them in alum water1 together with the ginger4 ,make a syrup of white sugar1 and put in the melons and ginger1 7which should be previously rinsed47 ,boil them in the syrup as long as you can1 without their breaking to pieces4 ,in the course of a week turn the syrup from them1 scald it1 and turn it on to the melons4 ,add sufficient essence of lemon to flavor it1 just before turning it on to the melons4 ,keep them covered tight1 in a cool place1 with a paper wet in brandy on them4 #cbd4 ,pine ,apples4 ,take those that are ripe1 and perfectly fresh--pare off the rind1 and cut the apples in slices an inch thick4 ,powder the same weight of white sugar as you have pine apples--lay the pine apples in a deep dish1 and sprinkle part of the powdered sugar between each layer of apples4 ,reserve about half of the sugar4 ,let the apples remain till the succeeding day--then turn the syrup from them1 and mix it with the reserved sugar1 and half a pint of water1 for three or four pounds of pine apple4 ,boil the syrup1 take it from the fire1 and when cool1 put in the apples1 simmer them gently till tender1 let them remain in a deep dish for several days--they should be covered up tight1 and kept in a cool place4 ,whenever there is any appearance of fermentation1 turn the syrup from them1 scald it1 and turn it back hot on to the pine apples4 ,keep them in glass or china jars1 covered tight1 and in a cool place4 #cbe4 ,pumpkin ,chips4 ,take what quantity you choose of a good sweet pumpkin1 7the butter pumpkin makes the nicest sweetmeats47 ,halve the pumpkin1 take out the seeds1 and cut it into chips of the size of a dollar4 ,for each pound of the pumpkin to be preserved1 allow a pound of fine white sugar1 and a gill of lemon-juice4 ,put the chips in a deep dish1 and sprinkle on each layer a layer of the sugar4 ,turn the lemon-juice over the whole4 ,let it remain a day--then boil the whole together1 with half a pint of water to three pounds of the pumpkin1 a table-spoonful of powdered ginger1 tied up in bags1 and the peel of the lemons1 cut into small pieces4 ,when the pumpkin becomes tender1 turn the whole into a preserve pot4 ,in the course of a week1 turn the syrup from the pumpkin1 boil it to a rich syrup1 and turn it back hot4 #cbf4 ,gages4 ,allow equal weights of sugar and gages4 ,make a syrup of white sugar1 and just water enough to cover the plums4 ,boil the plums slowly in the syrup ten minutes--turn them into a dish1 and let them remain four or five days1 then boil them again1 till the syrup appears to have entered the plums4 ,put them in a china jar1 and in the course of a week turn the syrup from them1 scald it1 and turn it over them hot4 #cbg4 ,strawberries4 ,procure ,chili or field strawberries1 and hull them4 ,take equal quantities of berries1 and powdered white sugar--put a layer of each in a preserving pan1 having a layer of strawberries at the bottom4 ,let them remain an hour1 then put in a gill of cold water1 to prevent their burning to the bottom of the pan4 ,set them on a very moderate fire--when the juice runs freely1 increase the fire1 until they boil briskly4 ,let them boil half an hour1 then turn them into a dish--when lukewarm1 put them in wide-mouthed bottles1 or small glass jars1 cork and seal them tight1 and keep them in dry sand4 #cbh4 ,raspberry and ,blackberry ,jam4 ,for each pound of berries1 allow a pound of sugar4 ,put a layer of each alternately in a preserving dish4 ,let them remain half an hour--then boil them slowly1 stirring them frequently1 to keep them from burning4 ,when they have boiled half an hour1 take a little up in a cup1 and set it in a dish of cold water--if it appears of the consistency of thick jelly1 take the whole from the fire--if not1 boil it till it becomes so4 #cbi4 ,strawberry1 ,raspberry1 and ,blackberry ,jelly4 ,jellies of these fruits are all made in the following manner3 ,take the berries when ripe1 and in their prime1 mash them1 and let them drain through a flannel bag1 without squeezing it4 ,to each pint of juice1 put a pound of white sugar1 and the beaten white of an egg to three pounds of the sugar4 ,set it on the fire--when it boils up well1 take it from the fire1 and skim it clear4 ,set it back on the fire--if any more scum rises1 take it from the fire1 and skim it off4 ,boil it till it becomes a jelly1 which is ascertained by taking a little of it up into a tumbler of cold water4 ,if it falls to the bottom in a solid mass1 it is sufficiently boiled4 #ccj4 ,cranberry1 ,grape1 and ,currant ,jelly4 ,they are all made in the same manner4 ,take the fruit in its prime1 wash and drain it till nearly dry1 then put it in an earthen jar1 or pot1 and set the pot in a kettle of hot water4 ,set the kettle where the water will boil1 taking care that none of it gets into the jar4 ,when the fruit breaks1 turn it into a flannel bag1 and let it drain slowly through1 into a deep dish1 without squeezing4 ,when the juice has all passed through the bag1 put to each pint of it a pound and a half of white sugar4 ,put to each quart of the syrup the beaten white of an egg4 ,set the syrup where it will boil gently--as fast as any scum rises1 take the syrup from the fire1 and skim it clear4 ,when the jelly has boiled fifteen or twenty minutes1 try a little of it in a tumbler of cold water--if it sinks to the bottom of the tumbler in a solid lump1 it is sufficiently boiled4 ,jellies are improved by being put in the sun for several days--care must be taken that the dew does not fall on them4 #cca4 ,quince ,jelly4 ,halve the quinces1 and take out the cores4 ,boil the quinces till very soft1 in clear water1 mash them1 and let them drain through a flannel bag1 without squeezing them4 ,put to the quince liquor1 when drained through the bag1 white sugar1 in the proportion of a pound to a pint of the liquor4 ,add the whites of eggs1 and clarify it4 ,when clear1 boil it on a moderate fire1 till it becomes a thick jelly4 ,fill glasses with the jelly1 and cover them tight4 ,the quince pulp that remains in the jelly-bag can be made into marmalade4 #ccb4 ,apple ,jelly4 ,halve tart apples1 and take out the cores4 ,boil them till very soft1 in a large proportion of water--then let it pass through a jelly-bag1 without squeezing them4 ,weigh the liquor1 and to each pint of it put a pound of white sugar--then boil it slowly till it becomes a thick jelly1 which is ascertained in the same manner as currant jelly4 ,if you wish to have it of a red tinge1 put in1 when taken from the fire1 a little cranberry or beet-juice4 ,if you wish to have it a straw color1 put in a little tincture of saffron4 ,if green1 use the expressed juice of spinach leaves4 ,let it pass through the jelly-bag again--when cool1 turn it into glasses4 #ccc4 ,lemon ,jelly4 ,put on a slow fire an ounce of white isinglass1 pulled into small pieces1 and rinsed1 a pint of water1 with the rind of six lemons4 ,stir it constantly till dissolved1 then add a pint of lemon-juice1 and sweeten it to the taste with nice white sugar4 ,boil the whole four or five minutes1 then color it with tincture of saffron1 and let it pass through a flannel bag1 without squeezing it4 ,fill your jelly glasses with it when partly cooled4 #ccd4 ,calf's ,feet ,jelly4 ,take four feet1 7that have been perfectly cleaned17 and boil them1 in four quarts of water1 till very soft1 and the water is reduced to one quart4 ,take it from the fire1 and let it remain till perfectly cold1 then take off all the fat1 and scrape off the dregs that adhere to the jelly4 ,put the jelly in a preserving kettle1 set it on a slow fire--when it melts1 take it from the fire1 and mix with it half a pint of white wine1 the juice and grated rind of a couple of fresh lemons1 and a stick of cinnamon or mace4 ,wash and wipe dry six eggs--take the whites of them1 and beat them to a froth--stir them into the jelly when it is cool--bruise the shells1 and mix them with the jelly1 then set it on a few coals4 ,sweeten it1 when hot1 to the taste--white sugar is the best1 but brown answers very well4 ,let the whole boil slowly fifteen minutes1 without stirring it--suspend a flannel bag on a nail1 and let the jelly drain through it1 into a deep dish or pitcher4 ,if it is not clear the first time1 let it pass through the bag till it becomes so4 ,the bag should not be squeezed1 otherwise the jelly will not look clear4 ,when transparent1 turn it into glasses1 and set the glasses1 if the weather is hot1 into cold water1 and keep them in a cool place4 ,this kind of jelly will keep but a few days1 in warm weather4 ,a knuckle of veal1 and sheep's feet1 make a nice jelly1 prepared in the same manner as calf's feet4 #cce4 ,hartshorn ,jelly4 ,boil four ounces of hartshorn shavings in a couple of quarts of water1 till it becomes a thick jelly--then strain and put to it the juice and rind of a couple of lemons1 a wine glass of white wine1 and a stick of cinnamon4 ,wash four fresh eggs1 wipe them dry1 separate the whites from the yelks1 beat the whites to a froth1 bruise the shells1 and mix them with the hartshorn--set the whole on a moderate fire--sweeten it to the taste when hot4 ,boil it till it becomes quite thick1 then let it drain through a jelly-bag till clear4 #ccf4 ,coffee4 ,old ,java and ,mocha coffee are the best kinds4 ,coffee should be put in an iron pot1 and dried over a moderate fire for several hours1 before it is roasted4 ,it should be put at such a distance from the fire1 as to be in no danger of burning4 ,when it has dried three or four hours1 set the pot on a hot bed of coals1 and stir it constantly1 until sufficiently roasted1 which is ascertained by biting one of the lightest colored kernels--if it is brittle1 the whole is done4 ,turn it out of the pot immediately1 into a box--cover it tight1 to keep in the steam4 ,a coffee-roaster is better than a pot to roast coffee in1 as it preserves the fine aromatic flavor of the coffee1 which in a great measure escapes with the steam of the coffee1 when roasted in an open pot4 ,to make good common coffee1 allow a table-spoonful of it1 when ground1 to each pint of water4 ,turn on the water boiling hot1 and boil the coffee in a tin pot1 from twenty to twenty-five minutes--if boiled longer1 it will not taste fresh and lively4 ,let it stand1 after being taken from the fire1 four or five minutes to settle1 then turn it off carefully from the grounds1 into a coffee-pot or urn4 ,when the coffee is put on the fire to boil1 a piece of fish-skin or isinglass1 of the size of a nine-pence1 should be put in1 or else the white and shell of half an egg1 to a couple of quarts of coffee4 ,many persons dislike to clear coffee with fish-skin1 thinking that it imparts an unpleasant taste to coffee1 but it will not1 if properly prepared4 ,the skin should be taken from mild codfish1 that has not been soaked1 as the skin loses its clearing properties by soaking4 ,rinse it in cold water1 and dry it perfectly4 ,when dried1 cut it into pieces of the size of a nine-pence4 ,if torn off1 as it is wanted for use1 too much is apt to be put in at once1 and give the coffee a bad taste4 ,a piece of the size of a twelve and a half cent piece1 is sufficient to settle a couple of quarts of water4 ,french coffee is made in a ,german filter1 the water is turned on boiling hot1 and one-third more coffee is necessary than when boiled in the common way4 ,where cream cannot be procured for coffee1 the coffee will be much richer to boil it with a less proportion of water than the above rule1 and weaken it with boiling hot milk1 when served out in cups4 #ccg4 ,tea4 ,scald the tea-pot1 and if the tea is a strong kind1 a tea-spoonful for a pint of water is sufficient--if it is a weak kind1 more will be required4 ,pour on just enough boiling water to cover the tea1 and let it steep4 ,green tea should not steep more than five or six minutes before drinking--if steeped longer1 it will not be lively4 ,black tea requires steeping ten or twelve minutes to extract the strength4 #cch4 ,chocolate4 ,scrape the chocolate off fine1 mix it smooth with water--if liked very rich1 make the chocolate entirely of milk--if not1 use half water4 ,boil water and milk together1 then stir in the chocolate1 previously mixed with water--stir it till it boils1 then sweeten it to your taste1 and take it up4 ,if liked rich1 grate in a little nutmeg4 ,a table-spoonful of chocolate to a pint of water or milk1 is about the right proportion4 #cci4 ,hop ,beer4 ,put to six ounces of hops five quarts of water1 and boil them three hours--then strain off the liquor1 and put to the hops four quarts more of water1 a tea-cup full of ginger1 and boil the hops three hours longer4 ,strain and mix it with the rest of the liquor1 and stir in a couple of quarts of molasses4 ,take about half a pound of bread1 and brown it very slowly--when very brown and dry1 put it in the liquor1 to enrich the beer4 ,rusked bread is the best for this purpose1 but a loaf of bread cut in slices1 and toasted till brittle1 will do very well4 ,when rusked bread is used1 pound it fine1 and brown it in a pot1 as you would coffee1 stirring it constantly4 ,when the hop liquor cools1 so as to be just lukewarm1 add a pint of new yeast1 that has no salt in it4 ,keep the beer covered in a temperate situation1 till it has ceased fermenting1 which is ascertained by the subsiding of the froth--turn it off carefully into a beer keg1 or bottles4 ,the beer should not be corked very tight1 or it will burst the bottles4 ,it should be kept in a cool place4 #cdj4 ,beer of ,essential ,oils4 ,mix a couple of quarts of boiling water with a pint and a half of molasses4 ,stir in five quarts of cold water1 then add ten drops of the oil of sassafras1 ten of spruce1 fifteen of winter-green1 and a tea-spoonful of essence of ginger4 ,when just lukewarm1 put in half a pint of fresh lively yeast4 ,when fermented1 bottle and cork it1 and keep it in a cool place4 ,it will be fit to drink in the course of two or three days4 #cda4 ,spring ,beer4 ,take a small bunch of all1 or part of the following3 ,sweet fern1 sarsaparilla1 winter-green1 sassafras1 prince's pine1 and spice wood4 ,boil them with two or three ounces of hops to three or four gallons of water1 and two or three raw potatoes1 pared and cut in slices4 ,the strength of the roots and hops is obtained more thoroughly by boiling them in two waters--for1 when the liquor is strongly saturated with the hops1 it will rather bind up the roots than extract their juices4 ,the roots should be boiled five or six hours--the liquor should then be strained1 and a quart of molasses put to three gallons of the beer4 ,if you wish to have the beer very rich1 brown half a pound of bread1 and put it into the liquor4 ,if the liquor is too thick1 dilute it with cold water4 ,when just lukewarm1 put in a pint of fresh lively yeast1 that has no salt in it4 ,the salt has a tendency to keep it from fermenting4 ,keep it in a temperate situation1 covered over1 but not so tight as to exclude the air entirely1 or it will not work4 ,when fermented1 keep it in a tight keg1 or bottle and cork it up4 #cdb4 ,ginger ,beer4 ,boil gently1 in a gallon of water1 three table-spoonsful of cream of tartar1 three of ginger1 and a lemon cut in slices4 ,when it has boiled half an hour1 take it from the fire1 strain and sweeten it to your taste--white sugar is the best1 but brown sugar or molasses answers very well4 ,put to it1 when lukewarm1 half a pint of fresh yeast4 ,turn it off carefully1 when fermented1 bottle it1 and keep it in a cool place4 ,it will be fit to drink in the course of seven or eight days4 #cdc4 ,instantaneous ,beer4 ,put to a pint and a half of water four tea-spoonsful of ginger1 a table-spoonful of lemon-juice--sweeten it to the taste with syrup or white sugar1 and turn it into a junk bottle4 ,have ready a cork to fit the bottle1 a string of wire to tie it down1 and a mallet to drive in the cork4 ,then put into the bottle a heaping tea-spoonful of the super-carbonate of soda1 cork it immediately1 tie it down1 then shake the whole up well1 cut the string1 and the cork will fly out4 ,turn it out1 and drink immediately4 #cdd4 ,mixed ,wine4 ,take equal parts of ripe currants1 grapes1 raspberries1 and ,english cherries4 ,bruise them1 then mix cold water with them1 in the proportion of four pounds of fruit to a gallon of water4 ,let the whole remain half a day4 ,stir the whole up well1 then strain it--to each gallon of it put three pounds of sugar4 ,keep it in a temperate situation1 where it will ferment slowly1 three or four days--stir it up frequently4 ,when fermented1 add a ninth part of brandy to it1 and stop it up tight--when it becomes clear1 bottle it4 ,in the course of a year it will be fit to drink4 #cde4 ,currant ,wine4 ,strain the currants1 which should be perfectly ripe4 ,to each quart of juice put a couple of quarts of water1 and three pounds of sugar--stir the whole well together1 and let it stand twenty-four hours1 without stirring--then skim and set it in a cool place1 where it will ferment slowly4 ,let it remain three or four days--if1 at the end of that time1 it has ceased fermenting1 add one quart of ,french brandy to every fifteen gallons of the liquor1 and close up the barrel tight4 ,when it becomes clear1 it is fit to bottle4 ,this will be good in the course of six months1 but it is much improved by being kept several years4 #cdf4 ,grape ,wine4 ,bruise the grapes1 which should be perfectly ripe4 ,to each gallon of grapes put a gallon of water1 and let the whole remain a week1 without being stirred4 ,at the end of that time1 draw off the liquor carefully1 and put to each gallon three pounds of lump sugar4 ,let it ferment in a temperate situation--when fermented1 stop it up tight4 ,in the course of six months it will be fit to bottle4 #cdg4 ,to mull ,wine4 ,to a pint of water put a tea-spoonful of powdered cloves and cinnamon4 ,set it where it will boil--then separate the whites and yelks of three eggs1 and beat the yelks with a large spoonful of powdered white sugar4 ,as soon as the water boils1 turn it on to the yelks and sugar--add a pint of wine1 and turn the beaten whites of the eggs over the whole4 #cdh4 ,quince ,cordial4 ,take ripe nice quinces1 wipe off the fur1 and grate them4 ,express the juices of the quince pulp through a strong cloth1 and to each quart of it put two-thirds of a quart of ,french brandy1 a pound and a half of white sugar1 a hundred bitter almonds1 or peach meats1 a dozen cloves4 ,put it in a stone pot1 cover it tight1 and keep it a week in a warm place1 then skim and bottle it1 and let it remain a year before using it4 #cdi4 ,peach ,cordial4 ,take ripe juicy peaches--wash and wipe them1 to get off the down--gash them to the stone4 ,put to each peck of peaches a gallon of ,french brandy1 and cover them up tight4 ,let the whole remain a couple of months1 then drain the brandy free from the peaches--add sufficient cold water to render it of the strength of good white wine1 and to every three gallons of it put four pounds of sugar4 ,stir it up well--let it remain a couple of days1 stirring it up well each day1 then turn it into a wine cask1 and close it tight4 #cej4 ,smallage ,cordial4 ,take young sprouts of smallage--wash and drain them till perfectly dry4 ,cut them in small pieces1 put them in a bottle1 with seeded raisins1 having an alternate layer of each4 ,when the bottle is two-thirds full of the smallage1 turn in ,french brandy1 till the bottle is full4 ,let it remain three or four days1 to have the smallage absorb the brandy--then put in as much more brandy as the bottle will hold4 ,it will be fit for use in the course of eight or ten days4 ,this is an excellent family medicine4 #cea4 ,currant ,shrub4 ,to a pint of strained currant juice1 put a pound of sugar4 ,boil the sugar and juice gently together1 eight or ten minutes1 then set it where it will cool4 ,add1 when lukewarm1 a wine glass of ,french brandy to every pint of syrup--bottle and cork it tight--keep it in a cool place4 #ceb4 ,raspberry ,shrub4 ,to three quarts of fresh1 ripe raspberries1 put one of good vinegar4 ,let it remain a day--then strain it1 and put to each pint a pound of white sugar4 ,boil the whole together for half an hour1 skim it clear4 ,when cool1 add a wine glass of ,french brandy to each pint of the shrub4 ,a couple of table-spoonsful of this1 mixed with a tumbler two-thirds full of water1 is a wholesome and refreshing drink in fevers4 #cec4 ,lemon ,shrub4 ,procure nice fresh lemons--pare the rind off thin1 then squeeze out the juice of the lemons1 and strain it4 ,to a pint of the juice put a pound of white sugar1 broken into small pieces4 ,measure out for each pint of the syrup three table-spoonsful of ,french brandy1 and soak the rind of the lemons in it4 ,let the whole remain a day1 stirring up the lemon-juice and sugar frequently4 ,the next day turn off the syrup1 and mix it with the brandy and lemon rinds--put the whole in clean bottles1 cork and seal them tight1 and keep them in dry sand1 in a cool place4 #ced4 ,sherbet4 ,boil in three pints of water six or eight green stalks of rhubarb1 a quarter of a pound of figs or raisins4 ,when the whole has boiled between twenty-five and thirty minutes1 strain it1 and mix it with a tea-spoonful of rosewater1 and lemon or orange syrup to the taste4 ,let it get cold before drinking it4 #cee4 ,noyeau4 ,to three pints of ,french brandy1 put four ounces of bitter almonds1 or peach meats1 and a couple of ounces of sweet almonds--they should be bruised before they are mixed with the brandy4 ,add half an ounce each of powdered cinnamon and mace1 a quarter of an ounce of cloves4 ,let the whole remain a fortnight1 shaking it up well each day1 then drain off the brandy into another bottle1 and put to the almonds a quart of water4 ,let it stand three days1 then turn back the brandy1 and put in a pound and a half of white sugar4 ,let the whole remain a week1 stirring it up frequently1 then strain the liquor off1 free from the dregs1 into bottles for use4 #cef4 ,mead4 ,put to a pound of honey three pints of warm water--stir it up well1 and let it remain till the honey is held in complete solution--then turn it into a cask1 leaving the bung out4 ,let it ferment in a temperate situation--bottle it as soon as fermented1 cork it up very tight4 #ceg4 ,essence of ,lemon4 ,turn gradually on to a drachm of the best oil of lemons a couple of ounces of strong rectified spirit4 ,the best method of obtaining the essence of the lemon peel1 is to rub all the yellow part of the peel off1 with lumps of white sugar1 and scrape off the surface of the sugar into a preserving pot1 as fast as it becomes saturated with the oil of the lemon4 ,the sugar should be pressed down tight1 and covered very close4 ,a little of this sugar gives a fine flavor to puddings1 cakes1 and pies4 ,this mode of preserving the essence of the lemon is superior to the one in which spirit is used1 as the fine aromatic flavor of the peel is procured without any alloy4 #ceh4 ,essence of ,ginger4 ,take three ounces of fresh ginger--grate and put it into a quart of ,french brandy1 together with the rind of a fresh lemon--none of the white part of the peel should be put in4 ,shake the whole up well every day1 for eight or ten days--at the end of that time1 it will be fit for use4 ,a little of this1 mixed with water1 or put on a lump of sugar1 answers all the purposes of ginger tea1 and is much more palatable4 ,it is also nice to flavor many kinds of sweetmeats4 #cei4 ,spice ,brandy4 ,put into a jar ,french brandy1 and rose or peach leaves1 in the proportion of a quart of the former to half a pint of the latter4 ,let them steep together1 till the strength is obtained from the leaves--then turn off the brandy1 squeeze the leaves dry1 throw them away1 and put fresh leaves to the brandy4 ,continue to go through the above process until the brandy is strongly impregnated with the leaves--then turn the brandy off clear1 and bottle it--keep it corked tight4 ,lemon or orange peel1 and peach meats1 steeped in a bottle of brandy1 give it a fine flavor4 ,it takes the rind of three or four lemons1 or a quarter of a pound of peach meats1 to flavor a pint of brandy4 ,when all the brandy is used1 put in more1 with a few fresh rinds4 ,spice brandy is very nice to season cakes1 puddings1 and mince pies4 #cfj4 ,rosewater4 ,gather fragrant1 full-blown roses1 on a dry day--pick off the leaves1 and to each peck of them put a quart of water4 ,put the whole in a cold still1 and set the still on a moderate fire--the slower they are distilled1 the better will be the rosewater4 ,bottle the water as soon as distilled4 #cfa4 ,to extract the ,essential ,oil of ,flowers4 ,procure a quantity of fresh1 fragrant leaves--both the stalk and the flower leaves will answer4 ,cord very thin layers of cotton1 and dip them into fine ,florence oil--put alternate layers of the cotton and leaves in a glass jar1 or large tumbler4 ,sprinkle a very small quantity of fine salt on each layer of the flowers1 cover the jar up tight1 and place it in a south window1 exposed to the heat of the sun4 ,in the course of a fortnight a fragrant oil may be squeezed out of the cotton4 ,rose leaves1 mignonette1 and sweet-scented clover1 make fine perfumes1 managed in this way4 #cfb4 ,perfume ,bags4 ,rose and sweet-scented clover leaves1 dried in the shade1 then mixed with powdered cloves1 cinnamon1 mace1 and pressed in small bags1 are very nice to keep in chests of linen1 or drawers of clothes1 to perfume them4 #cfc4 ,cologne ,water4 ,turn a quart of alcohol gradually on to the following oils3 a couple of drachms of the oil of rosemary1 two of the oil of lemon1 or orange-flower water1 one drachm of lavender1 ten drops of oil of cinnamon1 ten of cloves1 and a tea-spoonful of rosewater4 ,keep the whole stopped tight in a bottle--shake it up well4 ,it will do to use as soon as made1 but it is much improved by age4 #cfd4 ,lavender ,water4 ,turn a pint of alcohol slowly on to an ounce and a half of the oil of lavender1 two drachms of ambergris4 ,keep the lavender water in a tight-corked bottle--it should be shook up well when first put in4 #cfe4 ,aromatic ,vinegar4 ,mix with a table-spoonful of vinegar enough powdered chalk to destroy the acidity4 ,let it settle--then turn off the vinegar from the chalk carefully1 and dry it perfectly4 ,whenever you wish to purify an infected room1 put in a few drops of sulphuric acid--the fumes arising from it will purify a room where there has been any infectious disorder4 ,care is necessary in using it1 not to inhale the fumes1 or to get any of the acid on your garments1 as it will corrode whatever it touches4 #cff4 ,barley ,water4 ,boil a couple of ounces of barley1 in two quarts of water1 till soft--pearl barley is the best1 but the common barley answers very well4 ,when soft1 strain and mix it with a little currant jelly1 to give it a pleasant1 acid taste4 ,if the jelly is not liked1 turn it1 when boiled soft1 on to a couple of ounces of figs or raisins1 and boil it again1 till reduced to one quart1 then strain it for use4 #cfg4 ,rice ,gruel4 ,put a large spoonful of unground rice into six gills of boiling water1 with a stick of cinnamon or mace4 ,strain it when boiled soft1 and add half a pint of new milk--put in a tea-spoonful of salt1 and boil it a few minutes longer4 ,if you wish to make the gruel of rice flour1 mix a table-spoonful of it1 smoothly1 with three of cold water1 and stir it into a quart of boiling water4 ,let it boil1 five or six minutes1 stirring it constantly4 ,season it with salt1 a little butter1 and add1 if you like1 nutmeg and white sugar to your taste4 #cfh4 ,water ,gruel4 ,mix a couple of table-spoonsful of ,indian meal with one of wheat flour1 and sufficient cold water to make a thick batter4 ,if the gruel is liked thick1 stir it into a pint of boiling water--if liked thin1 more water will be necessary4 ,season the gruel with salt1 and let it boil six or eight minutes1 stirring it frequently--then take it from the fire1 put in a piece of butter1 of the size of a walnut1 and pepper to the taste4 ,turn it on toasted bread1 cut in small pieces4 #cfi4 ,caudle4 ,make rice or water gruel1 as above--then strain it1 and add half a wine glass of ale1 wine1 or brandy4 ,sweeten it with loaf sugar1 and grate in a little nutmeg4 #cgj4 ,arrow ,root ,custards4 ,boil a pint of milk1 and stir into it1 while boiling1 a table-spoonful of arrow root1 mixed smooth1 with a little cold milk4 ,stir it in well1 and let the whole boil three or four minutes--take it from the fire to cool--when so1 stir in a couple of beaten eggs1 sweeten it to the taste1 and grate in a small piece of nutmeg4 ,set the whole where it will boil1 stirring it constantly4 ,as soon as it boils up1 take it from the fire1 and turn it into custard cups4 ,the arrow root1 prepared in the same manner as for the custards1 omitting the sugar1 spice1 and eggs1 is excellent food for invalids1 and can be eaten when the custards are too rich for the stomach4 #cga4 ,wine ,whey4 ,stir into a pint of boiling milk a couple of glasses of wine4 ,let it boil a minute1 then take it from the fire1 and let it remain till the curd has settled--then turn off the whey1 and sweeten it with white sugar4 #cgb4 ,stomachic ,tincture4 ,bruise a couple of ounces of ,peruvian bark1 one of bitter dried orange peel4 ,steep them in a pint of proof spirit a fortnight1 shaking up the bottle that contains it once or twice every day4 ,let it remain untouched for a couple of days1 then decant the bitter into another bottle4 ,a tea-spoonful of this1 in a wine glass of water1 is a fine tonic4 #cgc4 ,thoroughwort ,bitters4 ,make a strong tea of the thoroughwort--strain it1 and when cool1 put to a couple of quarts of it half a pint of ,french brandy1 the peel of two or three fresh oranges1 cut into small bits1 and half a dozen bunches of fennel1 or smallage seed4 ,the seed and orange peel should be crowded into a bottle1 then the tea and brandy turned in4 ,the bottle should be corked tight4 ,the bitters will keep good almost any length of time1 and is an excellent remedy for bilious complaints1 and can often be taken when the thoroughwort tea will not sit on the stomach4 ,a wine glass of these bitters to a tumbler of water is about the right proportion4 ,it should have a little sugar added to it before drinking it4 #cgd4 ,cough ,tea4 ,make a strong tea of everlasting--strain1 and put to a quart of it two ounces of figs or raisins1 two of liquorice1 cut in bits4 ,boil them in the tea for twenty minutes1 then take the tea from the fire1 and add to it the juice of a lemon4 ,this is an excellent remedy for a tight cough--it should be drank freely1 being perfectly innocent4 ,it is the most effectual when hot4 #cge4 ,beef ,tea4 ,broil a pound of fresh lean beef ten minutes--then cut it into small bits1 turn a pint of boiling water on it1 and let it steep in a warm place half an hour--then strain it1 and season the tea with salt and pepper to the taste4 ,this is a quick way of making the tea1 but it is not so good1 when the stomach will bear but a little liquid on it1 as the following method3 ,cut the beef into small bits1 which should be perfectly free from fat--fill a junk bottle with them1 cork it up tight1 and immerse it in a kettle of lukewarm water1 and boil it four or five hours4 ,this way is superior to the first1 on account of obtaining the juices of the meat1 unalloyed with water1 a table-spoonful of it being as nourishing as a tea-cup full of the other4 #cgf4 ,moss ,jelly4 ,steep ,carragua1 or ,irish moss1 in cold water a few minutes1 to extract the bitter taste--then drain off the water1 and to half an ounce of moss put a quart of fresh water1 and a stick of cinnamon4 ,boil it till it becomes a thick jelly1 then strain it1 and season it to the taste with white wine and white sugar4 ,this is very nourishing1 and recommended highly for consumptive complaints4 #cgg4 ,sago ,jelly4 ,rinse four ounces of sago thoroughly1 then soak it in cold water half an hour--turn off the water1 and put to it a pint and a half of fresh cold water4 ,let it soak in it half an hour1 then set it where it will boil slowly1 stirring it constantly--boil with it a stick of cinnamon4 ,when of a thick consistency1 add a glass of wine1 and white sugar to the taste4 ,let it boil five minutes1 then turn it into cups4 #cgh4 ,tapioca ,jelly4 ,take four table-spoonsful of tapioca--rinse it thoroughly1 then soak it five hours1 in cold water enough to cover it4 ,set a pint of cold water on the fire--when it boils1 mash and stir up the tapioca that is in water1 and mix it with the boiling water4 ,let the whole simmer gently1 with a stick of cinnamon or mace4 ,when thick and clear1 mix a couple of table-spoonsful of white sugar1 with half a table-spoonful of lemon-juice1 and half a glass of white wine--stir it into the jelly--if not sweet enough1 add more sugar1 and turn the jelly into cups4 ,,miscellaneous ,,receipts ,,relative ,,to ,,housewifery4 #cgi4 ,to renew ,old ,bread and ,cake4 ,fill a bread steamer about half full of water1 and lay the dry bread on it1 and set it on the fire1 where it will steam the bread from half to three-quarters of an hour2 then wrap the bread in a towel1 and let it remain till dry4 ,in this way1 bread that is old and dry may be made moist and good4 ,where a steamer cannot be procured1 soak the bread in cold water till it has absorbed sufficient water to be moist inside--then put it in a bake pan1 without any cover1 and heat it very hot4 ,if broken pieces of bread are put in the oven1 five or six hours after baking1 and rusked1 they will keep good a long time4 ,sour heavy bread1 treated in this manner1 will make very decent cakes and puddings1 provided there is enough saleratus used in making them to correct the acidity of the bread4 ,rich cake1 that has wine or brandy in it1 will remain good in cold weather several months1 if it is kept in a cool1 dry place4 ,the day in which it is to be eaten1 put it in a cake pan1 and set it in a bake pan that has half a pint of water in it--set on the bake-pan cover1 and let the cake bake till it is heated very hot4 ,let it get cold before cutting it4 #chj4 ,to preserve ,cheese from ,insects4 ,cover the cheese1 while whole1 with a paste made of wheat flour2 then wrap a cloth round it1 and cover it with the paste4 ,keep the cheese in a cool1 dry place4 ,cheese that has skippers in it1 if kept till cold weather1 will be freed from them4 #cha4 ,to pot ,cheese4 ,cheese that has begun to mould1 can be kept from becoming any more so1 by being treated in the following manner3 ,cut off the mouldy part1 and if the cheese is dry1 grate it--if not1 pound it fine in a mortar1 together with the crust4 ,to each pound of it1 when fine1 put a table-spoonful of brandy--mix it in well with the cheese1 then press it down tight1 in a clean stone pot1 and lay a paper wet in brandy on the top of it4 ,cover the pot up tight1 and keep it in a cool1 dry place4 ,this is also a good way to treat dry pieces of cheese4 ,potted cheese is best when a year old4 ,it will keep several years1 without any danger of its breeding insects4 #chb4 ,to pot ,butter for winter use4 ,mix a large spoonful of salt1 a table-spoonful of powdered white-sugar1 and one of saltpetre4 ,work this quantity into six pounds of fresh-made butter4 ,put the butter into a stone pot1 that is thoroughly cleansed4 ,when you have finished putting down your butter1 cover it with a layer of salt1 and let it remain covered until cold weather4 #chc4 ,to make ,salt ,butter ,fresh4 ,when butter has too much salt in it1 put to each pound of it a quart of fresh milk1 and churn it an hour2 then treat it like fresh butter1 working in the usual quantity of salt4 ,a little white sugar worked in1 improves it4 ,this is said to be equal to fresh butter4 ,salt may be taken out of a small quantity of fresh butter1 by working it over1 in clear fresh water1 changing the water a number of times4 #chd4 ,to extract ,rancidity from ,butter4 ,take a small quantity1 that is wanted for immediate use4 ,for a pound of the butter1 dissolve a couple of tea-spoonsful of saleratus in a quart of boiling water1 put in the butter1 mix it well with the saleratus water1 and let it remain till cold1 then take it off carefully1 and work a tea-spoonful of salt into it4 ,butter treated in this manner answers very well to use in cooking4 #che4 ,to preserve ,cream for ,sea ,voyages4 ,take rich1 fresh cream1 and mix it with half of its weight of white powdered sugar4 ,when well mixed in1 put it in bottles1 and cork them tight4 ,when used for tea or coffee1 it will make them sufficiently sweet without any additional sugar4 #chf4 ,substitute for ,cream in ,coffee4 ,beat the white of an egg to a froth--put to it a small lump of butter1 and turn the coffee to it gradually1 so that it may not curdle4 ,it is difficult to distinguish the taste from fresh cream4 #chg4 ,to keep ,eggs several months4 ,it is a good plan to buy eggs for family use when cheap1 and preserve them in the following manner3 ,mix half a pint of unslaked lime with the same quantity of salt1 a couple of gallons of water4 ,the water should be turned on boiling hot4 ,when cold1 put in the eggs1 which should be perfectly fresh1 and care should be taken not to crack any of them--if cracked1 they will spoil directly4 ,the eggs should be entirely covered with the lime-water1 and kept in a stone pot1 and the pot set in a cool place4 ,if the above directions are strictly attended to1 the eggs will keep good five months4 ,the lime-water should not be so strong as to eat the shell1 and all the eggs should be perfectly fresh when put in1 as one bad one will spoil the whole4 #chh4 ,to melt ,fat for ,shortening4 ,the fat of all kinds of meat1 excepting that of ham and mutton1 makes good shortening4 ,roast meat drippings1 and the liquor in which meat is boiled1 should stand until cold1 to have the fat congeal1 so that it can be taken off easily4 ,when taken up1 scrape off the sediment which adheres to the under side of the fat1 cut the fat into small pieces1 together with any scraps of fat from broiled meat that you may happen to have4 ,melt the fat slowly1 then strain it1 and let it remain till cold4 ,when formed into a hard cake1 take it up--if any sediment adheres to the under side1 scrape it off4 ,melt the fat again--when partly cooled1 sprinkle in salt1 in the proportion of a tea-spoonful to a pound of the shortening4 ,the dregs of the fat are good for soap grease4 ,this shortening answers all the various purposes of lard very well1 excepting in the hottest weather4 ,the fat of cooked meat should not be suffered to remain more than a week in winter1 and three days in summer1 without being melted4 ,ham fat1 if boiled in fresh water1 and then clarified1 answers very well to fry in4 ,mutton fat1 if melted into hard cakes1 will fetch a good price at the tallow-chandler's4 ,the leaves1 and thin pieces of pork1 should be used for lard4 ,cut them in small bits1 and melt them slowly2 then strain them through a cullender1 with a thick cloth laid in it4 ,as soon as the fat cools and thickens1 sprinkle in salt1 in the proportion of a tea-cup full to twenty weight of the lard4 ,stir it in well1 then set the pot that contains it in a cool place4 ,some people have an idea that the pork scraps must be on the fire until they become brown1 in order to have the lard kept sweet the year round1 but it is not necessary1 if salt is mixed with it4 #chi4 ,to keep ,vegetables through the ,winter4 ,succulent vegetables are preserved best in a cool1 shady place1 that is damp4 ,turnips1 ,irish potatoes1 and similar vegetables1 should be protected from the air and frost by being buried up in sand1 and in very severe cold weather covered over with a linen cloth4 ,it is said that the dust of charcoal1 sprinkled over potatoes1 will keep them from sprouting4 ,i have also heard it said1 that ,carolina potatoes may be kept a number of months1 if treated in the following manner3 ,take those that are large1 and perfectly free from decay--pack them in boxes of dry sand1 and set the boxes in a place exposed to the influence of smoke1 and inaccessible to frost4 #cij4 ,to preserve ,herbs4 ,all kinds of herbs should be gathered on a dry day1 just before1 or while in blossom4 ,tie them in bundles1 and suspend them in a dry1 airy place1 with the blossoms downwards4 ,when perfectly dry1 wrap the medicinal ones in paper and keep them from the air4 ,pick off the leaves of those which are to be used in cooking1 pound and sift them fine1 and keep the powder in bottles1 corked up tight4 #cia4 ,to preserve various kinds of ,fruit through the ,winter4 ,apples can be kept till ,june1 by taking only those that are hard and sound1 wiping them dry1 then packing them in tight barrels1 with a layer of bran to each layer of apples4 ,envelope the barrel in a linen cloth1 to protect it from frost1 and keep it in a cool place1 but not so cold as to freeze the apples4 ,it is said that mortar1 laid over the top of a barrel of apples1 is a good thing to preserve them1 as it draws the air from them1 which is the principal cause of their decaying4 ,care should be taken not to have it come in contact with the apples4 ,to preserve oranges and lemons several months1 take those that are perfectly fresh1 and wrap each one in soft paper2 put them in glass jars1 or a very tight box1 with white sand1 that has been previously dried in an oven a few hours1 after it has been baked in4 ,the sand should be strewed thick over each one of the oranges1 as they are laid in the jar1 and the whole covered with a thick layer of it4 ,close the jar up tight1 and keep it in a cool dry place1 but not so cool as to freeze the fruit4 ,to preserve grapes1 gather them on a dry day1 when they are not quite dead ripe1 and pick those that are not fair off from the stems4 ,lay the bunches of grapes in a glass jar1 and sprinkle around each of them a thick layer of dry bran1 so that they will not touch each other4 ,have a thick layer of bran on the top1 and cork and seal the jar very tight1 so that the air may be entirely excluded4 ,whenever they are to be eaten1 restore them to their freshness by cutting off a small piece from the end of the stalks1 and immerse the stalks of each bunch in sweet wine for a few minutes4 ,the stalks will imbibe the wine1 and make the grapes fresh and juicy4 ,various kinds of fruit1 taken when green1 such as grapes1 gooseberries1 currants1 and plums1 can be kept through the winter1 by being treated in the following manner3 ,fill junk bottles with them1 and set them in an oven six or seven hours1 after having baked in it4 ,let them remain till they begin to shrink1 then take the fruit from one bottle to fill the others quite full4 ,cork and seal up the bottles4 ,whenever you wish to make pies of them1 put the quantity you wish to use into a tin pan1 turn on boiling water sufficient to cover them1 and stew them in it till soft1 then sweeten1 and make them into pies4 ,ripe blackberries and whortleberries1 to be kept long1 should be dried perfectly in the sun1 then tied up in bags that are thick enough to exclude the air4 ,when used for pies1 treat them in the same manner as the green fruit4 ,ripe currants1 dried on the stalks1 then picked off1 and put in bags1 will keep nice for pies during the winter4 ,they also make a fine tea for persons that have a fever1 particularly the hectic fever--it is also an excellent thing to counteract the effects of opium4 #cib4 ,to keep ,pickles and ,sweetmeats4 ,pickles should be kept in unglazed earthen jars1 or wooden kegs4 ,sweetmeats keep best in glass jars2 unglazed stone pots answer very well for common fruit4 ,a paper wet in brandy1 or proof spirit1 and laid on the preserved fruit1 tends to keep it from fermenting4 ,both pickles and sweetmeats should be watched1 to see that they do not ferment1 particularly when the weather is warm4 ,whenever they ferment1 turn off the vinegar or syrup1 scald and turn it back while hot4 ,when pickles grow soft1 it is owing to the vinegar being too weak4 ,to strengthen it1 heat it scalding hot1 turn it back on the pickles1 and when lukewarm1 put in a little alum1 and a brown paper1 wet in molasses4 ,if it does not grow sharp in the course of three weeks it is past recovery1 and should be thrown away1 and fresh vinegar turned on1 scalding hot1 to the pickles4 #cic4 ,cautions relative to the use of ,brass and ,copper ,cooking ,utensils4 ,cleanliness has been aptly styled the cardinal virtue of cooks4 ,food is more healthy1 as well as palatable1 cooked in a cleanly manner4 ,many lives have been lost in consequence of carelessness in using brass1 copper1 and glazed earthen cooking utensils4 ,the two first should be thoroughly cleansed with salt and hot vinegar before cooking in them1 and no oily or acid substance1 after being cooked1 should be allowed to cool or remain in any of them4 #cid4 ,durable ,ink for ,marking ,linen4 ,dissolve a couple of drachms of lunar caustic1 and half an ounce of gum arabic1 in a gill of rain water4 ,dip whatever is to be marked in strong pearl-ash water4 ,when perfectly dry1 iron it very smooth2 the pearl-ash water turns it a dark color1 but washing will efface it4 ,after marking the linen1 put it near a fire1 or in the sun1 to dry4 ,red ink1 for marking linen1 is made by mixing and reducing to a fine powder half an ounce of vermilion1 a drachm of the salt of steel1 and linseed oil to render it of the consistency of black durable ink4 #cie4 ,black ,ball4 ,melt together1 moderately1 ten ounces of ,bayberry tallow1 five ounces of bees' wax1 one ounce of mutton tallow4 ,when melted1 add lamp or ivory black to give it a good black color4 ,stir the whole well together1 and add1 when taken from the fire1 half a glass of rum4 #cif4 ,liquid ,blacking4 ,mix a quarter of a pound of ivory black1 six gills of vinegar1 a table-spoonful of sweet oil1 two large spoonsful of molasses4 ,stir the whole well together1 and it will then be fit for use4 #cig4 ,cement for the ,mouths of ,corked ,bottles4 ,melt together a quarter of a pound of sealing-wax1 the same quantity of rosin1 a couple of ounces of bees' wax4 ,when it froths1 stir it with a tallow candle4 ,as soon as it melts1 dip the mouths of the corked bottles into it4 ,this is an excellent thing to exclude the air from such things as are injured by being exposed to it4 #cih4 ,cement for broken ,china1 ,glass1 and ,earthenware4 ,rub the edge of the china or glass with the beaten white of an egg4 ,tie very finely powdered quick lime in a muslin bag1 and sift it thick over the edges of the dishes that have been previously rubbed with the egg4 ,match and bind the pieces together1 and let it remain bound several weeks4 ,this is good cement for every kind of crockery but thick heavy glass and coarse earthenware2 the former cannot be cemented with any thing2 for the latter1 white paint will answer4 ,paint and match the broken edges1 bind them tight together1 and let them remain until the paint becomes dry and hard4 ,milk is a good cement for crockery--the pieces should be matched1 and bound together tight1 then put in cold milk1 and the milk set where it will boil for half an hour2 then take it from the fire1 and let the crockery remain till the milk is cold4 ,let the crockery remain bound for several weeks4 ,the ,chinese method of mending broken china1 is to grind flint glass1 on a painter's stone1 till it is reduced to an impalpable powder3 then beat it with the white of an egg1 to a froth1 and lay it on the edge of the broken pieces1 match and bind them together firmly1 and let them remain several weeks4 ,it is said that no art will then be able to break it in the same place4 #cii4 ,japanese ,cement1 or ,rice ,glue4 ,mix rice flour with cold water1 to a smooth paste1 and boil it gently4 ,it answers all the purposes of wheat flour paste1 while it is far superior in point of transparency and smoothness4 ,this composition1 made with so small a proportion of water as to have it of the consistence of plastic clay1 may be used to form models1 busts1 basso-relievos1 and similar articles4 ,when made of it1 they are susceptible of a very high polish4 ,poland starch is a nice cement for pasting layers of paper together1 or any fancy articles4 #djj4 ,cement for ,alabaster4 ,take of white bees' wax one pound1 of rosin a pound1 and three quarters of alabaster4 ,melt the wax and rosin1 then strew the alabaster over it lightly1 7which should be previously reduced to a fine powder47 ,stir the whole well together1 then knead the mass in water1 in order to incorporate the alabaster thoroughly with the rosin and wax4 ,the alabaster1 when mended1 should be perfectly dry1 and heated4 ,the cement1 when applied1 should also be heated4 ,join the broken pieces1 bind them1 and let them remain a week4 ,this composition1 when properly managed1 forms an extremely strong cement4 #dja4 ,to clean ,alabaster1 or any other kinds of ,marble4 ,pound pumice stone to a fine powder1 and mix it with verjuice4 ,let it remain several hours1 then dip in a perfectly clean sponge1 and rub the marble with it till clean4 ,rinse it off with clear fresh water1 and rub it dry with a clean linen cloth4 #djb4 ,cement for ,iron-ware4 ,beat the whites of eggs to a froth1 then stir into them enough quicklime to make a consistent paste1 then add iron file dust1 to make a thick paste4 ,the quicklime should be reduced to a fine powder before mixing it with the eggs4 ,fill the cracks in iron-ware with this cement1 and let them remain several weeks before using them4 #djc4 ,to loosen the ,stopples of ,decanters and ,smelling ,bottles that are wedged in tight4 ,dip the end of a feather in oil1 and rub it round the stopple1 close to the mouth of the bottle2 then put the bottle about a couple of feet from the fire1 having the mouth towards it4 ,the heat will cause the oil to run down between the stopple and mouth of the bottle4 ,when warm1 strike the bottle gently on both sides1 with any light wooden instrument that you may happen to have4 ,if the stopple cannot be taken out with the hand at the end of this process1 repeat it1 and you will finally succeed by persevering in it1 however firmly it may be wedged in4 #djd4 ,lip ,salve4 ,dissolve a small lump of white sugar in a table-spoonful of rosewater1 7common water will do1 but is not as good47 ,mix it with a couple of large spoonsful of sweet oil1 a piece of spermaceti1 of the size of half a butternut4 ,simmer the whole well together eight or ten minutes1 then turn it into a small box4 #dje4 ,cold ,cream4 ,take of the oil of almonds two ounces1 of spermaceti half an ounce1 and white wax half an ounce4 ,put them in a close vessel1 and set the vessel in a skillet of boiling water4 ,when melted1 beat the ingredients with rosewater until cold4 ,keep it in a tight box1 or wide-mouthed bottle1 corked up close4 #djf4 ,to prevent the formation of a ,crust on ,tea-,kettles4 ,keep an oyster-shell in your tea-kettle1 and it will prevent the formation of a crust on the inside of it1 by attracting the stony particles to itself4 #djg4 ,to remove ,stains from ,broadcloth4 ,take an ounce of pipe clay that has been ground fine1 and mix it with twelve drops of alcohol1 and the same quantity of spirits of turpentine4 ,whenever you wish to remove any stains from cloth1 moisten a little of this mixture with alcohol1 and rub it on the spots4 ,let it remain till dry1 then rub it off with a woollen cloth1 and the spots will disappear4 #djh4 ,to extract ,paint from ,cotton1 ,silk1 and ,woollen ,goods4 ,saturate the spot with spirits of turpentine1 and let it remain several hours1 then rub it between the hands4 ,it will crumble away1 without injuring either the color or texture of the article4 #dji4 ,to remove ,black ,stains on ,scarlet ,woollen ,goods4 ,mix tartaric with water1 to give it a pleasant acid taste1 then saturate the black spots with it1 taking care not to have it touch the clean part of the garment4 ,rinse the spots immediately1 in fair water4 ,weak pearl-ash water is good to remove stains that are produced by acids4 #daj4 ,to extract ,grease from ,silks1 ,paper1 ,woollen ,goods1 and ,floors4 ,to remove grease spots from goods and paper1 grate on them1 very thick1 ,french chalk1 7common chalk will answer1 but is not as good as the ,french chalk47 ,cover the spots with brown paper1 and set on a moderately warm iron1 and let it remain till cold4 ,care must be taken not to have the iron so hot as to scorch or change the color of the cloth4 ,if the grease does not appear to be out on removing the iron1 grate on more chalk1 heat the iron again1 and put it on4 ,repeat the process till the grease is entirely out4 ,strong pearl-ash water1 mixed with sand1 and rubbed on grease spots in floors1 is one of the most effective things that can be used to extract the grease4 #daa4 ,to extract ,stains from ,white ,cotton ,goods and ,colored ,silks4 ,salts of ammonia1 mixed with lime1 will take out the stains of wine from silk4 ,spirits of turpentine1 alcohol1 and clear ammonia1 are all good to remove stains on colored silks4 ,spots of common or durable ink can be removed by saturating them with lemon-juice1 and rubbing on salt1 then putting them where the sun will shine on them hot1 for several hours4 ,as fast as it dries1 put on more lemon-juice and salt4 ,when lemon juice cannot be obtained1 citric acid is a good substitute4 ,iron mould may be removed in the same way4 ,mildew and most other stains can be removed by rubbing on soft soap and salt1 and placing it where the sun will shine on it hot4 ,where soap and salt will not remove stains1 lemon-juice and salt will generally answer4 ,the above things will only remove stains in warm1 clear weather1 when the sun is hot4 ,sulphuric acid1 diluted with water1 is very effectual in removing fruit stains4 ,care should be taken not to have it so strong as to eat a hole in the garment1 and as soon as the stain is out1 it should be rinsed in pearl-ash water1 and then in fair water4 ,colored cotton goods1 that have common ink spilt on them1 should be soaked in lukewarm sour milk4 #dab4 ,directions for ,washing ,calicoes4 ,calico clothes1 before they are put in water1 should have the grease spots rubbed out1 as they cannot be seen when the whole of the garment is wet4 ,they should never be washed in very hot soap suds2 that which is mildly warm will cleanse them quite as well1 and will not extract the colors so much4 ,soft soap should never be used for calicoes1 excepting for the various shades of yellow1 which look the best washed with soft soap1 and not rinsed in fair water4 ,other colors should be rinsed in fair water1 and dried in the shade4 ,when calicoes incline to fade1 the colors can be set by washing them in lukewarm water1 with beef's gall1 in the proportion of a tea-cup full to four or five gallons of water4 ,rinse them in fair water--no soap is necessary1 without the clothes are very dirty4 ,if so1 wash them in lukewarm suds1 after they have been first rubbed out in beef's gall water4 ,the beef's gall can be kept several months1 by squeezing it out of the skin in which it is enclosed1 adding salt to it1 and bottled and corked tight4 ,the water that potatoes has been boiled in is an excellent thing to wash black calicoes in4 ,when there are many black garments to wash in a family1 it is a good plan to save1 during the week1 all the water in which potatoes are boiled4 ,the following method is said to set the colors of calicoes so that they will not fade by subsequent washing3 ,infuse three gills of salt in four quarts of boiling water2 put in the calicoes1 7which should be perfectly clean2 if not so1 the dirt will be set47 ,let the calicoes remain in till the water is cold4 ,i have never seen this tried1 but ,i think it not improbable that it may be an excellent way to set the colors1 as rinsing calicoes in cold salt and water serves to set the colors1 particularly of black1 blue1 and green colors4 ,a little vinegar in the rinsing water of pink1 red1 and green calicoes1 is good to brighten the colors1 and keep them from mixing4 ,all kinds of calicoes but black1 look better for starching1 but black calicoes will not look clear if starched4 ,on this account potato water is an excellent thing to wash them1 if boiled down to a thick consistence1 as it stiffens them without showing4 #dac4 ,directions for ,cleaning ,silk ,goods4 ,when silk cushions1 or silk coverings to furniture1 become dingy1 rub dry bran on it gently1 with a woollen cloth1 till clean4 ,remove grease spots and stains as in direction ,no4 #daj4 ,silk garments should have the spots extracted before being-washed--use hard soap for all colors but yellow1 for which soft soap is the best4 ,put the soap into hot water1 beat it till it is perfectly dissolved1 then add sufficient cold water to make it just lukewarm4 ,put in the silks1 and rub them in it till clean2 take them out without wringing1 and rinse them in fair lukewarm water4 ,rinse it in another water1 and for bright yellows1 crimsons1 and maroons1 add sulphuric acid enough to the water to give it an acid taste1 before rinsing the garment in it4 ,to restore the colors of the different shades of pink1 put in the second rinsing water a little vinegar or lemon-juice4 ,for scarlet1 use a solution of tin2 for blues1 purples1 and their shades1 use pearl-ash2 and for olive-greens1 dissolve verdigris in the rinsing water--fawn and browns should be rinsed in pure water4 ,dip the silks up and down in the rinsing water3 take them out of it without wringing1 and dry them in the shade4 ,fold them up while damp3 let them remain to have the dampness strike through all parts of them alike1 then put them in a mangler--if you have not one1 iron them on the wrong side1 with an iron only just hot enough to smooth them4 ,a little isinglass or gum arabic1 dissolved in the rinsing water of gauze shawls and ribbons1 is good to stiffen them4 ,the water in which pared potatoes have been boiled1 is an excellent thing to wash black silks in--it stiffens1 and makes them glossy and black4 ,beef's gall and lukewarm water is also a nice thing to restore rusty silk1 and soap-suds answers very well4 ,they look better not to be rinsed in clear water1 but they should be washed in two different waters4 #dad4 ,directions for ,washing ,woollens4 ,if you do not wish to have white flannels shrink when washed1 make a good suds of hard soap1 and wash the flannels in it1 without rubbing any soap on them2 rub them out in another suds1 then wring them out of it1 and put them in a clean tub1 and turn on sufficient boiling water to cover them1 and let them remain till the water is cold4 ,a little indigo in the boiling water makes the flannels look nicer4 ,if you wish to have your white flannels shrink1 so as to have them thick1 wash them in soft soap-suds1 and rinse them in cold water4 ,colored woollens that incline to fade1 should be washed with beef's gall and warm water before they are put into soap-suds4 ,colored pantaloons look very well washed with beef's gall and fair warm water1 and pressed on the wrong side while damp4 #dae4 ,directions for ,washing ,white ,cotton ,clothes4 ,table-cloths1 or any white clothes that have coffee or fruit stains on them1 before being put into soap-suds1 should have boiling water turned on them1 and remain in it till the water is cold--the spots should be then rubbed out in it4 ,if they are put into soap-suds with the stains in1 they will be set by it1 so that no subsequent washing will remove them4 ,table-cloths will be less likely to get stained up1 if they are always rinsed in thin starch water1 as it tends to keep coffee and fruit from sinking into the texture of the cloth4 ,white clothes that are very dirty1 will come clean easily if put into strong1 cool suds and hung on the fire the night previous to the day in which they are to be washed4 ,if they get to boiling1 it will not do them any harm1 provided the suds is cool when they are put in2 if it is hot at first1 it will set the dirt in4 ,the following method of washing clothes is a saving of a great deal of labor3 ,soak the clothes in lukewarm soap-suds2 if they are quite dirty1 soak them over night4 ,to every three pails of water put a pint of soft soap1 and a table-spoonful of the salts of soda4 ,heat it till mildly warm1 then put in the clothes without any rubbing1 and boil them an hour4 ,drain the suds out of them as much as possible1 as it is bad for the hands2 then add water till cool enough for the hands4 ,the dirt will be loose1 so that they will require but a little rubbing4 ,rinse them thoroughly in clear water1 then in indigo water4 ,the soda can be procured cheap1 by purchasing it in large quantities--soda is an excellent thing to soften hard water4 ,the soda suds will not do to wash calicoes in4 ,it is a good plan to save your suds1 after washing1 to water your garden1 if you have one1 or to harden cellars and yards1 when sandy4 #daf4 ,starch4 ,to make good flour starch1 mix flour gradually with cold water1 so that it may be free from lumps4 ,stir in cold water till it will pour easily2 then stir it into a pot of boiling water1 and let it boil five or six minutes1 stirring it frequently4 ,a tallow or spermaceti candle1 stirred round in the starch several times1 will make it smoother--strain it through a thick cloth4 ,starch made in this manner will answer for both cotton and linen very well4 ,some people do not boil their starch1 but merely turn boiling water on the mixed flour and water1 but it does not make clothes look nice4 ,poland starch is made in the same manner as wheat starch4 ,when rice is boiled in a pot without being tied up in a bag1 the water in which it is boiled is as good as ,poland starch for clear-starching muslins1 if boiled to a thick consistency after it is turned off from the boiled rice1 and then strained4 ,muslins1 to look clear1 should be starched1 and clapped dry1 while the starch is hot1 then folded in a very damp cloth1 and suffered to remain in it till they become quite damp1 before ironing them4 ,if muslins are sprinkled1 they are apt to look spotted4 ,garments that are not worn1 when laid by1 should not be starched1 as it rots them when not exposed to the air4 #dag4 ,to clean ,woollen and ,silk ,shawls4 ,pare and grate raw1 mealy potatoes1 and put to each pint of the potato pulp a couple of quarts of cold water4 ,let it stand five hours1 then strain the water through a sieve1 and rub as much of the potato pulp through as possible--let the strained water stand to settle again--when very clear1 turn the water off from the dregs carefully4 ,put a clean white cotton sheet on a perfectly clean table1 lay on the shawl which you wish to clean1 and pin it down tight4 ,dip a sponge1 that has never been used1 into the potato water1 and rub the shawl with it till clean2 then rinse the shawl in clear water1 with a tea-cup of salt to a pailful of the water4 ,spread it on a clean1 level place1 where it will dry quick--if hung up to dry1 the colors are apt to run1 and make the shawl streaked4 ,fold it up while damp1 and let it remain half an hour1 then put it in a mangler--if you have not one1 wrap it in a clean white cloth1 and put it under a weight1 and let it remain till dry4 ,if there are any grease spots on the shawl1 they should be extracted before the shawl is washed4 #dah4 ,directions for ,carpets4 ,carpets should be taken up and shook thoroughly1 if in constant use1 as often as three or four times in a year1 as the dirt that collects underneath them wears them out very fast4 ,straw kept under carpets1 will make them wear much longer1 as the dirt will sift through1 and keep it from grinding out4 ,carpets should be taken up as often as once a year1 even if not much used1 as there is danger of moths getting into them4 ,if there is any appearance of moths in carpets when they are taken up1 sprinkle tobacco or black pepper on the floor before the carpets are put down1 and let it remain after they are laid down4 ,when the dust is well shaken out of carpets1 if there are any grease spots on them1 grate on potter's clay very thick1 cover them with a brown paper1 and set on a warm iron4 ,it will be necessary to repeat this process several times1 to get out all the grease4 ,if the carpets are so much soiled as to require cleaning all over1 after the dirt has been shaken out1 spread them on a clean floor1 and rub on them1 with a new broom1 pared and grated raw potatoes4 ,let the carpets remain till perfectly dry1 before walking on them4 #dai4 ,to clean ,light ,kid ,gloves4 ,magnesia1 moist bread1 and ,india rubber1 are all of them good to clean light kid gloves4 ,they should be rubbed on the gloves thoroughly4 ,if so much soiled that they cannot be cleaned1 sew up the tops of the gloves1 and rub them over with a sponge dipped in a decoction of saffron and water4 ,the gloves will be yellow or brown1 according to the strength of the decoction4 #dbj4 ,to restore rusty ,italian ,crape4 ,heat skim milk and water--dissolve in half a pint of it a piece of glue an inch square1 then take it from the fire4 ,rinse the crape out in vinegar to clean it2 then1 to stiffen it1 put it in the mixed glue and milk4 ,wring it out1 and clap it till dry1 then smooth it out with a hot iron--a paper should be laid over it when it is ironed4 ,gin is an excellent thing to restore rusty crape--dip it in1 and let it get saturated with it2 then clap it till dry1 and smooth it out with a moderately hot iron4 ,italian crape can be dyed to look as nice as that which is new4 #dba4 ,to clean ,mahogany and ,marble ,furniture4 ,no soap should ever be used for them--they should be washed in fair water1 and rubbed with a clean1 soft cloth1 till dry4 ,a little sweet oil1 rubbed on occasionally1 gives them a fine polish4 ,the furniture should be rubbed over with a cloth dipped in oil1 then rubbed over with a clean cloth till it appears dry and polished4 ,white spots on varnished furniture may be removed by rubbing them with a warm flannel1 dipped in spirits of turpentine4 ,ink spots may be removed by rubbing them with a woollen cloth1 dipped in oil of vitriol and water mixed1 being careful not to touch any part of the furniture that is not spotted4 ,as soon as the ink is extracted1 rinse the spot with pearl-ash water1 and then with fair water4 ,it is said that blotting paper alone will extract the ink1 if rolled up tight1 and rubbed hard on the spots4 ,if it answers the purpose1 it is altogether best to use it1 as there is always danger attending the use of oil of vitriol1 it being so powerful as to corrode whatever it may get dropped on1 without its effects are destroyed by the use of an alkali4 #dbb4 ,to clean ,stoves and ,stone ,hearths4 ,varnished stoves should have several coats of varnish put on in summer1 in order to have it get hard1 before being used4 ,they should be washed in warm water1 without soap--a little oil rubbed on them occasionally1 makes them look nice1 and tends to keep the varnish from wearing off4 ,black lead and ,british ,lustre are both of them good to black stoves which have never been varnished--if they have been1 it will not answer4 ,they should be mixed with cold water1 to form a paste1 then rubbed on the stoves1 and remain till quite dry--they should then be rubbed with a dry1 stiff1 and flat brush1 till clean and polished4 ,if you wish to preserve the color of free-stone hearths1 wash them in water1 without any soap2 then rub on them1 while damp1 free-stone1 that has been reduced to a powder--let it remain till dry1 then rub it off4 ,if the hearths are stained1 rub them hard with a piece of free-stone4 ,if you wish to have your hearth look dark1 rub it over with hot soft soap1 alone1 or diluted with water4 ,for brick hearths1 use redding1 mixed with thin hot starch and milk4 #dbc4 ,to extract ,ink from ,floors4 ,ink spots on floors can be removed by scouring them with sand wet in oil of vitriol1 and water1 mixed4 ,rinse them1 when the ink is extracted1 with strong pearl-ash water4 #dbd4 ,to remove ,paint and ,putty from ,window ,glass4 ,put sufficient pearl-ash into hot water1 to make it very strong of it2 then saturate the paint which is daubed on the glass with it4 ,let it remain till nearly dry1 then rub it off hard1 with a woollen cloth4 ,pearl-ash water is also good to remove putty before it is dried on the glass4 ,if it dries on1 whiting is good to remove it4 #dbe4 ,to cleanse ,feather ,beds and ,mattresses4 ,when feather beds become soiled or heavy1 they may be made clean and light by being treated in the following manner3 ,rub them over with a stiff brush1 dipped in hot soap-suds4 ,when clean1 lay them on a shed1 or any other clean place1 where the rain will fall on them4 ,when thoroughly soaked1 let them dry in a hot sun for six or seven successive days1 shaking them up well1 and turning them over each day4 ,they should be covered over with a thick cloth during the night2 if exposed to the night air1 they will become damp1 and mildew4 ,this way of washing the bed ticking and feathers1 makes them very fresh and light1 and is much easier than the old-fashioned way of emptying the beds1 and washing the feathers separately1 while it answers quite as well4 ,care must be taken to dry the bed perfectly1 before sleeping on it4 ,hair mattresses that have become hard and dirty1 can be made nearly as good as new by ripping them1 washing the ticking1 and picking the hair free from bunches1 and keeping it in a dry1 airy place1 several days4 ,whenever the ticking gets dry1 fill it lightly with the hair1 and tack it together4 #dbf4 ,to cleanse ,vials and ,pie ,plates4 ,bottles and vials that have had medicine in them1 may be cleansed by putting ashes in each one1 and immersing them in a pot of cold water1 then heating the water gradually1 until it boils4 ,when they have boiled in it an hour1 take it from the fire1 and let them remain in it till cold2 then wash them in soap-suds1 and rinse them in fair water till clear4 ,pie plates that have been used much for baking1 are apt to impart an unpleasant taste to the pies1 which is owing to the lard and butter of the crust soaking into them1 and becoming rancid4 ,it may be removed by putting them in a brass kettle1 with ashes and cool water1 and boiling them in it an hour4 #dbg4 ,to temper ,earthen-ware4 ,earthen-ware that is used to bake in1 will be less liable to crack from the heat if put1 before they are used1 into a vessel1 with sufficient cold water to cover them1 then heated in it gradually1 till the water boils4 ,when the vessel is taken from the fire1 the ware should remain in until cold4 #dbh4 ,to temper ,new ,ovens and ,iron-ware4 ,new ovens1 before they are baked in1 should have a fire kept up in them half a day4 ,as soon as the wood is removed1 put up the lid of the oven4 ,it should not be used for baking until it has been heated the second time4 ,if not treated in this manner1 it will never retain the heat well4 ,new flat irons should be heated half a day before they are used1 in order to retain heat well4 ,iron cooking utensils1 when new1 will be less liable to crack if heated gradually five or six hours1 and then cooled slowly1 before being used to cook in4 ,cold water should never be turned into hot iron utensils1 as it will crack them by cooling the surface too suddenly4 #dbi4 ,to polish ,brass1 ,britannia1 and ,silver ,utensils4 ,rotten stone1 mixed with a little spirit1 is the best thing to clean brass with3 rotten stone and oil does very well4 ,they should be polished with dry rotten stone1 and a dry cloth4 ,hot vinegar and milk makes brass look nice--it should be rinsed off1 wiped dry1 and rubbed over with chalk1 to kill the acid1 and give the brass a polish4 ,brass looks very nice cleaned in this manner1 and will keep clean a long time1 provided all the acid is killed--if not1 they will turn very soon4 ,when brass utensils are not in use1 they should be thoroughly cleaned with rotten stone and oil1 and wrapped up tight to exclude the air4 ,whiting or chalk is good to polish silver4 ,if the silver is spotted1 wet the chalk1 7which should be powdered17 rub it on the silver1 and let it remain until dry2 then rub it off with a clean dry cloth4 ,when chalk will not remove spots1 hot ashes will4 ,britannia-ware should be rubbed with a flannel rag dipped in sweet or linseed oil1 if spotted1 then washed in soap-suds1 and wiped dry4 ,to give it a polish1 rub it over with dry powdered chalk or whiting1 using a clean dry rag4 #dcj4 ,to remove or keep ,rust from ,cutlery4 ,bristol brick is good to remove rust1 and give a polish to steel utensils4 ,it should be powdered fine1 and rubbed on dry1 with a woollen cloth4 ,knives should be rubbed on a board1 with a thick leather covered over it1 and fastened down tight4 ,the brick should be dry1 and powdered fine1 and the knives should not be wet after cleaning1 but merely wiped1 with a dry clean cloth4 ,to make the handles smooth1 wipe them with a cloth that is a little damp1 being careful not to touch the blades1 as it will tarnish them4 ,knives look very nice cleaned in this manner1 and the edge will keep sharp4 ,ivory-handled knives should never have the handles put into hot water1 as it will turn them yellow4 ,if1 through misuse1 they turn yellow1 rub them with sand paper4 ,when ,bristol brick will not remove rust from steel1 rub the spots with sand paper or emery1 or else rub on sweet oil1 and let it remain a day2 then rub it off with powdered quicklime4 ,to keep steel utensils 7that are not in constant use7 from contracting rust1 clean them thoroughly with ,bristol brick1 wipe them on a perfectly dry cloth1 and rub them over with sweet oil1 and cover them with brown paper1 so as to exclude the air4 ,knives and forks should be wrapped up in brown paper1 each one by itself4 #dca4 ,preservatives against the ravages of ,moths4 ,moths are very apt to eat woollen and fur garments early in the summer4 ,to keep them from the garments1 take them late in the spring1 when not worn1 and put them in a chest1 with considerable camphor gum4 ,cedar chips1 or tobacco leaves1 are also good for this purpose4 ,when moths get into garments1 the best thing to destroy them is to hang the garments in a closet1 and make a strong smoke of tobacco leaves under them4 ,in order to do it1 have a pan of live coals in the closet1 and sprinkle on the tobacco leaves4 #dcb4 ,to destroy ,cockroaches1 ,ants1 and other household ,vermin4 ,hellebore1 rubbed over with molasses1 and put round the places that cockroaches frequent1 is a very effectual poison for them4 ,arsenic1 spread on bread and butter1 and placed round rat or mouse holes1 will soon put a stop to their ravages4 ,quicksilver and the white of an egg1 beat together1 and laid with a feather round the crevices of the bedsteads and the sacking1 is very effectual in destroying bugs in them4 ,to kill flies1 when so numerous as to be troublesome1 keep cobalt1 wet with spirit1 in a large shallow plate4 ,the spirit will attract the flies1 and the cobalt will kill them very soon4 ,black pepper is said to be good to destroy them--it should be mixed1 so as to be very strong1 with a little cream and sugar4 ,great care is necessary in using the above poisons1 where there are any children1 as they are so apt to eat any thing that comes in their way1 and these poisons will prove as fatal to them as to vermin1 7excepting the pepper47 ,the flour of sulphur is said to be good to drive ants away1 if sprinkled round the places that they frequent4 ,sage is also good4 ,weak brine will kill worms in gravel walks1 if kept moist with it a week in the spring1 and three or four days in the fall4 ,,common ,,simple ,,dyes4 #dcc4 ,to ,dye ,black4 ,allow a pound of logwood to each pound of goods that are to be dyed4 ,soak it over night in soft water1 then boil it an hour1 and strain the water in which it is boiled4 ,for each pound of logwood1 dissolve an ounce of blue vitriol in lukewarm water sufficient to wet the goods4 ,dip the goods in--when saturated with it1 turn the whole into the logwood dye4 ,if the goods are cotton1 set the vessel on the fire1 and let the goods boil ten or fifteen minutes1 stirring them constantly to prevent their spotting4 ,silk and woollen goods should not be boiled in the dye-stuff1 but it should be kept at a scalding heat for twenty minutes4 ,drain the goods without wringing1 and hang them in a dry1 shady place1 where they will have the air4 ,when dry1 set the color by1 put them into scalding hot water1 that has salt in it1 in the proportion of a tea-cup full to three gallons of the water4 ,let the goods remain in it till cold2 then hang them where they will dry2 7they should not be wrung47 ,boiling hot suds is the best thing to set the color of black silk--let it remain in it till cold4 ,soaking black-dyed goods in sour milk1 is also good to set the color4 #dcd4 ,green and ,blue ,dye1 for ,silks and ,woollens4 ,for green dye1 take a pound of oil of vitriol1 and turn it upon half an ounce of ,spanish indigo1 that has been reduced to a fine powder4 ,stir them well together1 then add a lump of pearl ash1 of the size of a pea--as soon as the fermentation ceases1 bottle it--the dye will be fit for use the next day4 ,chemic blue is made in the same manner1 only using half the quantity of vitriol4 ,for woollen goods1 the ,east indigo will answer as well as the ,spanish1 and comes much lower4 ,this dye will not answer for cotton goods1 as the vitriol rots the threads4 ,wash the articles that are to be dyed till perfectly clean1 and free from color4 ,if you cannot extract the color by rubbing it in hot suds1 boil it out--rinse it in soft water1 till entirely free from soap1 as the soap will ruin the dye4 ,to dye a pale color1 put to each quart of soft warm water that is to be used for the dye1 ten drops of the above composition--if you wish a deep color1 more will be necessary4 ,put in the articles without crowding1 and let them remain in it till of a good color--the dye-stuff should be kept warm--take the articles out without wringing1 drain as much of the dye out of them as possible1 then hang them to dry in a shady1 airy place4 ,they should be dyed when the weather is dry--if not dried quick1 they will not look nice4 ,when perfectly dry1 wash them in lukewarm suds1 to keep the vitriol from injuring the texture of the cloth4 ,if you wish for a lively bright green1 mix a little of the above composition with yellow dye4 #dce4 ,yellow ,dyes4 ,to dye a buff color1 boil equal parts of arnotto and common potash1 in soft clear water4 ,when dissolved1 take it from the fire2 when cool1 put in the goods1 which should previously be washed free from spots1 and color2 set them on a moderate fire1 where they will keep hot1 till the goods are of the shade you wish4 ,to dye salmon and orange color1 tie arnotto in a bag1 and soak it in warm soft soap suds1 till it becomes soft1 so that you can squeeze enough of it through the bag to make the suds a deep yellow--put in the articles1 which should be clean1 and free from color2 boil them till of the shade you wish4 ,there should be enough of the dye to cover the goods--stir them while boiling1 to keep them from spotting4 ,this dye will make a salmon or orange color1 according to the strength of it1 and the time the goods remain in4 ,drain them out of the dye1 and dry them quick1 in the shade--when dry1 wash them in soft soap suds4 ,goods dyed in this manner should never be rinsed in clear water4 ,peach leaves1 fustic1 and saffron1 all make a good straw or lemon color1 according to the strength of the dye4 ,they should be steeped in soft fair water1 in an earthen or tin vessel1 and then strained1 and the dye set with alum1 and a little gum arabic dissolved in the dye1 if you wish to stiffen the article4 ,when the dye-stuff is strained1 steep the articles in it4 #dcf4 ,red ,dyes4 ,madder makes a good durable red1 but not a brilliant color4 ,to make a dye of it1 allow for half a pound of it three ounces of alum1 and one of cream of tartar1 and six gallons of water4 ,this proportion of ingredients will make sufficient dye for six or seven pounds of goods4 ,heat half of the water scalding hot1 in a clean brass kettle1 then put in the alum and cream of tartar1 and let it dissolve4 ,when the water boils1 stir the alum and tartar up in it1 put in the goods1 and let them boil a couple of hours2 then rinse them in fair water--empty the kettle1 and put in three gallons of water1 and the madder2 rub it fine in the water1 then put in the goods1 and set them where they will keep scalding hot for an hour1 without boiling--stir them constantly4 ,when they have been scalding an hour1 increase the fire till they boil4 ,let them boil five minutes2 then drain them out of the dye1 and rinse them1 without wringing1 in fair water1 and hang them in the shade1 where they will dry4 ,to dye a fine crimson1 take for each pound of goods two and a half ounces of alum1 an ounce and a half of white tartar--put them in a brass kettle1 with sufficient fair water to cover your goods2 set it where it will boil briskly for several minutes2 then put in the goods1 which should be washed clean1 and rinsed in fair water4 ,when the goods have boiled half an hour1 take them out1 without wringing1 and hang it where it will cool all over alike1 without drying2 empty out the alum and tartar water1 put fresh water in the kettle1 and for each pound of goods to be dyed1 put in an ounce of cochineal1 powdered fine4 ,set the kettle on the fire1 and let the water boil fifteen or twenty minutes2 then put in sufficient cold water to make it lukewarm1 put in the goods1 and boil them an hour and a quarter--take them out without wringing1 and dry them in a shady place4 ,the blossoms of the ,balm of ,gilead1 steeped with fair water in a vessel1 then strained1 will dye silk a pretty red color4 ,the silk should be washed clean1 and free from color1 then rinsed in fair water1 and boiled in the strained dye1 with a small piece of alum4 ,to dye a fine delicate pink1 use a carmine saucer--the directions for dyeing come with the saucers4 ,it is too expensive a dye for bulky goods1 but for faded fancy shawls and ribbons1 it is quite worth the while to use it1 as it gives a beautiful shade of pink4 #dcg4 ,slate-,colored ,dye4 ,to make a good dark slate color1 boil sugar-loaf paper with vinegar1 in an iron utensil--put in alum to set the color4 ,tea grounds1 set with copperas1 makes a good slate color4 ,to produce a light slate color1 boil white maple bark in clear water1 with a little alum--the bark should be boiled in a brass utensil4 ,the dye for slate color should be strained before the goods are put into it4 ,they should be boiled in it1 and then hung where they will drain and dry4 #dch4 ,soap from ,scraps4 ,dissolve eighteen pounds of potash in three pailsful of water2 then add to it twenty-five pounds of grease1 and boil it over a slow fire for a couple of hours4 ,turn it into a barrel1 and fill it up with water4 #dci4 ,cold ,soap4 ,heat twenty-six pounds of strained grease4 ,when melted1 mix it with four pailsful of lye1 made of twenty pounds of white potash4 ,let the whole stand in the sun1 stirring it frequently4 ,in the course of a week1 fill the barrel with weak lye4 ,this method of making soap is much easier than to make a lye of your ashes1 while it is as cheap1 if you sell your ashes to the soap-boiler4 #ddj4 ,hard ,soap4 ,dissolve twenty weight of white potash in three pailsful of water4 ,heat twenty pounds of strained grease1 then mix it with the dissolved potash1 and boil them together till the whole becomes a thick jelly1 which is ascertained by taking a little of it out to get cold4 ,take it from the fire1 stir in cold water till it grows thin1 then put to each pailful of soap a pint of blown salt--stir it in well4 ,the succeeding day1 separate it from the lye1 and heat it over a slow fire4 ,let it boil a quarter of an hour1 then take it from the fire4 ,if you wish to have it a yellow color1 put in a little palm oil1 and turn it out into wooden vessels4 ,when cold1 separate it again from the lye1 and cut1 it in bars--let them remain in the sun several days to dry4 #dda4 ,windsor and ,castile ,soap4 ,to make the celebrated ,windsor soap1 nothing more is necessary than to slice the best white soap as thin as possible1 and melt it over a slow fire4 ,take it from the fire when melted1 and when it is just lukewarm1 add enough of the oil of caraway to scent it4 ,if any other fragrant oil is liked better1 if may be substituted4 ,turn it into moulds1 and let it remain in a dry situation for five or six days4 ,to make ,castile soap1 boil common soft soap in lamp oil three hours and a half4 #ddb4 ,bayberry1 or ,myrtle ,soap4 ,dissolve two pounds and a quarter of white potash in five quarts of water1 then mix it with ten pounds of myrtle wax1 or bayberry tallow4 ,boil the whole over a slow fire1 till it turns to soap1 then add a tea-cup of cold water--let it boil ten minutes longer--at the end of that time turn it into tin moulds1 or pans1 and let them remain a week or ten days to dry1 then turn them out of the moulds4 ,if you wish to have the soap scented1 stir into it any essential oil that has an agreeable smell1 just before you turn it into the moulds4 ,this kind of soap is excellent for shaving1 and chapped hands--it is also good for eruptions on the face4 ,it will be fit for use in the course of three or four weeks after it is made1 but it is better for being kept ten or twelve months4 ,,the ,,whole ,,art ,,of ,,carving4 ,,preliminary ,,remarks4 ,the carving knife should be light1 of middling size1 and of a fine edge4 ,strength is less required than skill in the manner of using it2 and to facilitate this1 the butcher should be directed to divide the joints of the bones of all carcass joints of mutton1 lamb1 and veal1 7such as neck1 breast1 and loin17 which then may easily be cut into thin slices1 attached to the bones4 ,if the whole of the meat belonging to each bone should be too thick1 a small slice may be taken off between every two bones4 ,the more fleshy joints 7as fillets of veal1 leg or saddle of mutton1 and beef17 are to be helped in thin slices1 neatly cut1 and smooth4 ,observe to let the knife pass down to the bone in the mutton and beef joints4 ,the dish should not be too far off the carver1 as it gives an awkward appearance1 and makes the task more difficult4 ,attention is to be paid to help every one to a part of such articles as are considered best4 ,in helping fish1 take care not to break the flakes1 which in cod and very fresh salmon are large1 and contribute much to the beauty of its appearance4 ,a fish knife not being sharp1 divides it best4 ,help a part of the roe1 milt1 or liver1 to each person4 ,the heads of carp1 part of those of cod and salmon1 sounds of cod1 and fins of turbot1 are likewise esteemed niceties1 and are to be attended to accordingly4 ,in cutting up any wild fowl1 duck1 goose1 or turkey1 for a large party1 if you cut the slices down from pinion to pinion1 without making wings1 there will be more handsome pieces4 #a4 ,sirloin of ,beef4 ,this may be begun at either end1 or by cutting in the middle4 ,it is usual to inquire whether the outside or inside is preferred4 ,for the outside1 the slice should be cut down to the bones1 and the same with every following helping4 ,slice the inside likewise1 and give with each piece some of the soft fat4 ,the inside1 done in the following manner1 is excellent3 ,have ready some shalot vinegar1 boiling hot2 mince the meat large1 and a good deal of the fat2 sprinkle it with salt1 and pour the vinegar and the gravy on it4 ,help with a spoon as quick as possible1 on hot plates4 #b4 ,aitch or ,edgebone of ,beef4 ,illustration ,cut off a slice1 an inch thick1 all the length from a to b1 and then help4 ,the soft fat1 which resembles marrow1 lies at the back of the bone1 below d--the firm fat must be cut in horizontal slices at the edge of the meat1 c4 ,the skewer used in keeping the meat together while boiling1 is shown at a1 which should be drawn out before served up2 or1 if necessary to leave it in1 place instead one of silver4 #c4 ,shoulder of ,mutton4 ,illustration ,this is a very good joint1 and by many preferred to the leg2 for1 if properly roasted1 it abounds in gravy1 and produces many nice bits4 ,the figure annexed represents it as laid in the dish1 with its back uppermost4 ,it should first be cut in the hollow part1 in the direction a1 b1 and the knife passed deep to the bone4 ,the best part of the fat lies on the outer edge1 and it is to be cut out in thin slices1 in the direction f4 ,if many are at the table1 and the hollow part cut in the line a1 b1 is eaten1 some very good and delicate slices may be cut out on each side the ridge of the blade bone1 in the direction c1 d4 ,the line between these two dotted lines is that in the direction of which the edge or ridge of the blade bone lies1 and cannot be cut across4 ,it is necessary to wind writing paper around the shank1 as in the leg1 provided you wish to handle it4 ,the lower side of the shoulder has two cuts abounding in gravy4 ,the part in the direction i1 k1 is lean2 the other1 g1 h1 is very fat4 ,illustration #d4 ,knuckle of ,veal4 ,illustration ,a knuckle of veal cuts in neat slices only in one direction1 viz43 from a to b4 ,the line d1 c1 divides two bones1 which it is necessary to separate in order to get at the best marrowy fat portion--also cut asunder the knuckle bones4 #e4 ,roasted ,breast of ,veal4 ,illustration ,cut to the left on the first line d1 c2 then cross from c to the most distant a4 ,the lines a1 d1 a1 d1 c41 represent the directions in which the brisket1 or gristly part should be divided2 d1 c1 show the course of the ribs1 and e is the sweetbread4 #f4 ,a ,spare ,rib4 ,illustration ,cut out first a slice from the fleshy portion1 following the line a1 b4 ,this will give a due proportion of fat and lean4 ,after this part is taken away1 the bone lying in the direction d1 b1 c1 should be separated1 breaking it off at the joint1 c4 #g4 ,saddle of ,mutton4 ,illustration ,cut long thin slices from the tail to the end1 viz43 from a to b1 beginning close to the back bone4 ,if a large joint1 the slice may be divided4 ,cut some fat from the sides4 #h4 ,pig4 ,illustration ,the cook usually divides the body before it is sent to the table1 and garnishes the dish with the jaws and ears4 ,the first thing is to separate the shoulder from the carcass on one side1 and then the leg1 according to the direction given by the dotted line a1 b1 c4 ,the ribs are then to be divided into about two helpings1 and an ear or jaw presented with them1 and plenty of sauce4 ,the joints may either be divided into two each1 or pieces may be cut from them4 ,the ribs are reckoned the finest part1 but some people prefer the neck1 and between the shoulders4 #i4 ,half a ,calf's ,head1 boiled4 ,illustration ,be careful and get a young one1 as they look much handsomer served up1 and besides are more tender4 ,first cut in the direction c1 b4 ,the throat bread is considered the choicest part2 it lies in the fleshy portion1 near the termination of the jaw-bone1 and the line c1 d1 shows the direction to cut into it4 ,on the under part of the lower jaw there is some very nice meat2 and about the ear1 g1 some fat rather gristly1 but highly esteemed4 ,the part near the neck is very inferior4 ,sometimes the bone in the line f1 e1 is cut off1 but this is a coarse part4 ,the sweet tooth is quite a delicacy--it lies back of all the rest1 and1 in a young calf1 is easily extracted with the knife4 ,many like the eye1 which you must cut out with the point of your knife1 and divide in two4 ,under the head is the palate1 which is reckoned a nicety4 #aj4 ,leg of ,mutton4 ,illustration ,a leg of wether mutton1 7which is best flavored7 may be known at the market by a round lump of fat at the edge of the broadest part1 a little above the letter a4 ,the best part is midway between the knuckle and farther end4 ,begin to help there1 by cutting thin slices to b4 ,if the outside is not fat enough1 help some from the side at the broad end1 in slices from e to f4 ,this part is most juicy1 but many prefer the knuckle1 which1 in fine mutton1 will be very tender1 though dry4 ,there are very fine slices in the back of the leg--turn it up1 and cut the broad end1 not in the direction you did the other side1 but lengthwise4 ,to cut out the cramp bone1 take hold of the shank 7which should be previously wound round with half a sheet of fool's-cap paper7 with your left hand1 and cut down to the thigh bone at g1 then pass the knife under the cramp bone1 in the direction g1 d4 #aa4 ,ham4 ,illustration ,ham may be cut three ways2 the common method is to begin in the middle1 by long slices from b to c1 from the centre1 through the thick fat4 ,this brings to the prime at first1 which is likewise accomplished by cutting a small round hole on the top of the ham1 as at a1 and with a sharp knife enlarging that1 by cutting successive thin circles--this preserves the gravy1 and keeps the meat moist4 ,the last1 and most saving way1 is to begin at the hock end1 7which many are most fond of17 and proceed onward4 ,ham that is used for pies1 c41 should be cut from the under side4 #ab4 ,fore ,quarter of ,lamb4 ,illustration ,separate the shoulder from the breast and ribs1 by passing the knife under1 in the direction of a1 b1 c1 and d4 ,be careful to keep it towards you horizontally1 to prevent cutting the meat too much off the bones4 ,if grass lamb1 the shoulder being large1 put it into a another dish4 ,squeeze the juice of half a ,seville orange or lemon on the other part1 and sprinkle a little salt and pepper2 then separate the gristly part from the ribs1 in the line e1 c1 and help either from that or from the ribs1 as may be chosen4 #ac4 ,haunch of ,venison4 ,illustration ,first cut it down to the bone1 in the line d1 c1 a1 then turn the dish with the end a towards you2 put in the point of the knife at c1 and cut it down as deep as you can in the direction c1 b4 ,thus cut1 you may take out as many slices as you please1 on the right or left4 ,as the fat lies deeper on the left1 between b and a1 to those who are fond of fat1 as most venison eaters are1 the best flavored and fattest slices will be found on the left of the line c1 b1 supposing the end a turned towards you4 ,slices of venison should not be cut too thick nor too thin1 and plenty of gravy given with them4 #ad4 ,round of ,beef4 ,this is cut in the same way as a fillet of veal4 ,it should be kept even all over4 ,when helping the fat1 be careful not to hack it1 but cut it smooth4 ,a deep slice should be taken off before you begin to help1 as directed in the edge-bone4 #ae4 ,brisket of ,beef4 ,this must be cut lengthwise1 quite down to the bone1 after separating the outside or first slice1 which must be cut pretty thick4 #af4 ,leg of ,pork4 ,this joint is sent to the table1 whether boiled or roasted1 as a leg of mutton1 roasted and cut up in the same manner4 ,the close firm flesh about the knuckle is by many reckoned best4 #ag4 ,haunch of ,mutton4 ,this is formed by the leg and part of the loin1 cut so as to resemble a haunch of venison1 and is to be helped at table in the same manner4 #ah4 ,goose4 ,illustration ,turn the neck end of the goose towards you1 and cut the whole breast in slices on each side of the bird1 but only remove them as you help each person1 unless the company is so large as to require the legs likewise4 ,turn the goose on one side1 and then take off the leg by putting the fork into the small end of the leg bone1 pressing it close to the body2 and1 having passed the knife in the line e1 d1 turn the leg back1 and1 if a young bird1 it will easily separate4 ,to take off the wing1 put your fork into the small end of the pinion1 and press it close to the body2 then put in the knife at c1 and divide the joint1 taking it down in the direction c1 d4 ,nothing but practice will enable people to hit the joint exactly at the first trial4 ,when the leg and wing of one side are done1 go on to the other2 cut off the apron in the line1 f1 e1 g1 then take off the merry-thought in the line o1 i4 ,the neck bones are next to be separated as in a fowl1 and all other parts divided the same4 #ai4 ,a ,fowl4 ,illustration ,a boiled fowl's legs are bent inwards1 but before it is served1 the skewers are to be removed4 ,lay the fowl on your plate1 and place the joints as cut off on the dish4 ,take the wing off1 in the direction of a to b1 in the annexed engraving1 only dividing the joint with your knife2 and then1 with your fork1 lift up the pinion1 and draw the wings towards the legs1 and the muscles will separate in a more complete form than if cut4 ,slip the knife between the leg and body1 and cut to the bone2 then1 with the fork1 turn the leg back1 and1 if the bird is not old1 the joint will give way4 ,when the four quarters are thus removed1 take off the merry-thought from a1 and the neck bones1 these last by putting in the knife at c1 and pressing it under the long broad part of the bone1 in the line c1 b2 then lift it up1 and break it off from the part that sticks to the breast4 ,the next thing is to divide the breast from the carcass1 by cutting through the tender ribs1 close to the breast1 quite down to the end of the fowl2 lay the back up1 put your knife into the bone1 half way from the neck to the rump1 and on raising the lower part1 it will readily separate4 ,turn the neck towards you1 and very neatly take off the two sidesmen1 and the whole will be done4 ,as each part is taken off it should be turned neatly on the dish1 and care should be taken that what is left should go properly from the table4 ,the breast and wings are looked upon as the best parts1 but the legs are most juicy in young fowls4 ,after all1 more advantage will be gained by observing those who carve well1 and a little practice1 than by any written directions whatever4 #bj4 ,partridge4 ,this bird is cut up in the same way as a fowl4 ,the best parts are the wings1 breast1 and merry-thought2 but the bird being small1 the two latter are not often divided4 ,the wing is considered the best1 and the tip is reckoned the most delicate morsel of the whole4 #ba4 ,pigeons4 ,pigeons are considered very fine eating4 ,it is usual to cut them in half1 either from top to bottom1 or across4 ,the lower part is generally thought best4 #bb4 ,turkey4 ,fix your fork firmly in the lower part of the breast1 so as to have full command of the turkey4 ,slice down on each side of the centre of the breast1 two or three lines lengthwise with the body2 then take off the leg on one side1 holding the knife in a sloping direction1 the point turned towards the end of the body4 ,this done1 cut off the wing on the same side1 in a line nearly parallel with the length of the turkey4 ,when you have thus separated the wings and legs1 take off from the breast bone the parts you before sliced down4 ,be very attentive1 in separating the wing1 not to cut too near the neck1 or you will find yourself interrupted by the neck bone1 from which the wing must be taken4 #bc4 ,cod's ,head4 ,illustration ,fish in general requires very little carving1 the fleshy parts being those principally esteemed4 ,a cod's head and shoulders1 when in season1 and properly boiled1 is a very genteel and handsome dish4 ,when cut1 it should be done with a fish trowel2 the parts about the back-bone1 or the shoulders1 are by far the firmest and best4 ,take off a piece quite down to the bone1 in the direction a1 b1 c1 d1 putting in the spoon at a1 c1 and with each slice of the fish give a piece of the round1 which lies underneath the back-bone1 and lines it1 the meat of which is thin1 and a little darker colored than the body of the fish itself4 ,this may be got by passing a spoon under it1 in the direction d1 f4 ,about the head are many delicate parts1 and a great deal of the jelly kind4 ,the jelly part lies about the jaw-bone1 and the firm parts within the head4 ,some are fond of the palate1 and others the tongue1 which likewise may be got by putting a spoon into the mouth4 ,transcriber's ,note ,the following typographical errors were corrected3 ,page ,error #e ,,pickles changed to ,,pickles4 #g ,,common ,,drinks changed to ,,common ,,drinks4 #h washing ,calicoes changed to ,washing ,calicoes #ab scum tha changed to scum that #ai them fry until a a light changed to then fry until a light #ai its blistering changed to its blistering4 #bg boiled ,poultry changed to ,boiled ,poultry #bh sweet marjorum changed to sweet marjoram #cf ,black ,fish changed to ,black ,fish4 #cg baking fish1 ,no4 #gd4 changed to baking fish1 ,no4 #gf4 #df #aah4 ,directions changed to #aai4 ,directions #ei ,green ,corn ,cake changed to ,green ,corn ,cake4 #abe freed from them changed to freed from them4 #abf through the ,winter changed to through the ,winter4 #abh boil it gently changed to boil it gently4 #acj in indigo water changed to in indigo water4 #aca ,marble ,furniture changed to ,marble ,furniture4 #acd into the moulds changed to into the moulds4 #adb ,a ,fowl changed to ,a ,fowl4 ,the following words had inconsistent spelling and hyphenation3 ,butter-milk _/ ,buttermilk ,earthen-ware _/ ,earthenware edge-bone _/ edgebone ,iron-ware _/ ,ironware pearl-ash _/ pearl ash pepper-corns _/ peppercorns potato _/ potatoe ,potato _/ ,potatoe rose-water _/ rosewater quick lime _/ quicklime salt-petre _/ saltpetre sweet bread _/ sweetbread table-spoonful _/ table spoonful table-spoonsful _/ table spoonsful tea-cup _/ tea cup tea-spoonful _/ tea spoonful tea-spoonsful _/ tea spoonsful three-quarters _/ three quarters tomatoes _/ tomatos turkies _/ turkeys