,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 ,,domestic ,,french ,,cookery1 ,,chiefly ,,translated ,,from ,,sulpice ,,barue4 ,,by ,,miss ,,leslie1 ,,author ,,of ,,seventy-,,five ,,receipts1 ,c4 ,,fourth ,,edition4 ,philadelphia3 ,,carey ,,hart--,,chestnut ,,street4 #ahcf4 ,entered according to the ,act of ,congress1 the #beth day of ,october1 #ahcb1 by ,e4 ,l4 ,,carey ,a4 ,,hart1 in the ,clerk's ,office of the ,district ,court of the ,eastern ,district of ,pennsylvania4 ,,stereotyped ,,by ,j4 ,,howe4 ,,preface4 ,the design of the following little book is to furnish receipts for a select variety of ,french dishes1 explained and described in such a manner as to make them intelligible to ,american cooks1 and practicable with ,american utensils and ,american fuel4 ,those that 7according to the original work7 cannot be prepared without an unusual and foreign apparatus have been omitted2 and also such as can only be accomplished by the consummate skill and long practice of native ,french cooks4 ,many dishes have been left out1 as useless in a country where provisions are abundant4 ,on this side of the ,atlantic all persons in respectable life can obtain better articles of food than sheeps' tails1 calves' ears1 c4 and the preparation of these articles 7according to the ,european receipts7 is too tedious and complicated to be of any use to the indigent1 or to those who can spare but little time for their cookery4 ,also1 the translator has inserted no receipts which contain nothing different from the usual ,american mode of preparing the same dishes4 ,most of the ,french ,cookery ,books introduced into this country have failed in their object1 from the evident deficiency of the translators in a competent knowledge of the technical terms of cookery and from the multitude of ,french words interspersed through the directions1 and which cannot1 in general1 be comprehended without an incessant and troublesome reference to the glossary4 ,the translator of the following pages has endeavored1 according to the best of her ability1 to avoid these defects1 and has aimed at making a book of practical utility to all those who may have a desire to introduce occasionally at their tables good specimens of the ,french culinary art4 ,from these receipts she believes that many advantageous hints may be taken for improvements in ,american cookery2 and she hopes that1 upon trial1 this little work may be found equally useful in private families1 hotels1 and boarding-houses4 ,philadelphia1 ,september1 #ahcb4 ,,contents4 ,,soups4 ,beef ,soup ,page #ac ,consomme1 or ,jelly ,soup #ad ,pease ,soup ib4 ,maccaroni ,soup ib4 ,chestnut ,soup #ae ,almond ,soup ib4 ,lobster ,soup ib4 ,oyster ,soup #af ,green ,peas ,soup ib4 ,,gravies1 ,,or ,,essences4 ,brown ,gravy #ag ,white ,gravy ib4 ,essence of ,game ib4 ,to ,clarify ,gravies or ,essences #ah ,veloute1 or ,velvet ,essence ib4 ,,sauces1 c4 ,bechamel #ai ,another ,bechamel ib4 ,drawn ,butter ib4 ,melted ,butter1 another way #bj ,cold ,sauce for ,fish ib4 ,sauce for ,vegetables ib4 ,pungent ,sauce1 or ,sauce ,piquante #ba ,anchovy ,sauce ib4 ,curry ,sauce ib4 ,tomata ,sauce ib4 ,cucumber ,sauce #bb ,bread ,sauce ib4 ,sauce ,robert ib4 ,shalot or ,onion ,sauce #bc ,universal ,sauce ib4 ,lobster ,sauce ib4 ,spinach for coloring ,green #bd ,garlic ,butter ib4 ,hazelnut ,butter #bd ,larding ib4 ,,meats4 ,veal a la ,mode #bi ,veal ,cutlets ib4 ,blanquette1 or ,fricassee of ,veal #cj ,godiveau ib4 ,calves' ,liver baked ib4 ,calves' ,liver fried #ca ,veal ,kidneys ib4 ,grillades ib4 ,liver ,cake #cb ,sirloin of ,beef ib4 ,stewed ,beef ib4 ,beef ,steaks #cc ,beef a la ,mode ib4 ,roasted ,ham #cd ,fried ,ham with ,tomatas #ce ,roasted ,tongue ib4 ,baked ,tongue #cf ,potted ,tongue ib4 ,leg of ,mutton with ,oysters #cg ,cutlets a la ,maintenon ib4 ,pork ,cutlets ib4 ,larded ,rabbit #ch ,rabbits in ,papers ib4 ,pilau ib4 ,veal ,sweetbreads #ci ,,game ,,and ,,poultry4 ,a ,salmi #dc ,cold ,salmi ib4 ,ragooed ,livers #dd ,a fine ,hash ib4 ,marinade of ,fowls ib4 ,fricassee of ,fowls #de ,fowls with ,tarragon ib4 ,a stewed ,fowl #df ,chickens in ,jelly ib4 ,pulled ,chickens #dg ,stewed ,turkey1 or ,turkey en ,daube #dh ,roasted ,turkey ib4 ,potted ,goose #di ,ducks with ,turnips #ej ,a ,duck with ,olives ib4 ,a ,duck with ,peas ib4 ,turkey ,puddings #ea ,baked ,pigeons1 or ,pigeons a la ,crapaudine ib4 ,broiled ,pigeons #eb ,pigeons ,pear-fashion 7,pigeons au poire7 ib4 ,pigeons with ,peas ib4 ,roasted ,partridges #ec ,partridges with ,cabbage ib4 ,a ,partridge ,pie ib4 ,roasted ,pheasants #ed ,broiled ,quails #ee ,roasted ,plovers ib4 ,,fish4 ,stewed ,salmon #ei ,roasted ,salmon ib4 ,broiled ,salmon #fj ,salt ,cod ,fish ib4 ,broiled ,fresh ,mackerel #fa ,broiled ,fresh ,shad ib4 ,hashed ,fish ib4 ,lobster ,pie #fb ,oyster ,loaves ib4 ,,vegetables4 ,stewed ,lettuce #fe ,stewed ,spinach ib4 ,stewed ,cucumbers #ff ,stewed ,beets ib4 ,stewed ,carrots ib4 ,stewed ,cabbage ib4 ,stewed ,peas #fg ,stewed ,beans ib4 ,stewed ,onions #fh ,onions stewed in ,wine ib4 ,stewed ,mushrooms ib4 ,stewed ,potatoes #fi ,stewed ,potatoes with ,turnips ib4 ,asparagus with ,cream ib4 ,potatoes stewed whole #gj ,fried ,potatoes #gj ,fried ,cauliflower ib4 ,fried ,celery #ga ,broiled ,mushrooms ib4 ,stuffed ,cabbage 7,choux farcis7 #gb ,stuffed ,potatoes ib4 ,stuffed ,cucumbers #gc ,stuffed ,tomatas ib4 ,cauliflowers with ,cheese #gd ,ragooed ,cabbage ib4 ,ragooed ,mushrooms #ge ,,purees4 ,puree of ,turnips #gf ,puree of ,celery ib4 ,puree of ,onions ib4 ,puree of ,mushrooms #gg ,puree of ,beans ib4 ,puree of ,green ,peas #gh ,,eggs1 c4 ,boiled eggs #gi ,fried ,eggs ib4 ,stewed ,eggs #hj ,stuffed ,eggs ib4 ,egg ,snow ib4 ,pancakes #ha ,omelets ib4 ,maccaroni #hb ,maccaroni ,pie ib4 ,blancmange in ,eggs #hc ,,pastry1 ,,cakes1 c4 ,french ,paste #hg ,puff-,paste ib4 ,cream ,tarts #hh ,almond ,tarts ib4 ,rissoles #hi ,almond ,custards ib4 ,vanilla ,custards ib4 ,chocolate ,custards #ij ,coffee ,custards ib4 ,tea ,custards #ia ,rice ,pottage ib4 ,apple ,fritters ib4 ,bread ,fritters #ib ,rice ,cake ib4 ,potato ,cake #ic ,sponge ,cake1 or ,biscuit ib4 ,croquettes #id ,marguerites ib4 ,wafers #ie ,gingerbread #if ,,preparations ,,of ,,fruit1 ,,sugar1 c4 ,an ,apple ,charlotte #ii ,apple ,compote ib4 ,compote of ,pears #ajj ,compote of ,chestnuts ib4 ,fried ,apples #aja ,peach ,marmalade ib4 ,brandy ,peaches ib4 ,gooseberry ,pottage #ajb ,fruit ,jellies #ajc ,preserved ,pumpkin #ajd ,preserved ,raspberries ib4 ,orange ,jelly #aje ,clarified ,sugar ib4 ,fruit in ,sugar ,coats #ajf ,burnt ,almonds ib4 ,peppermint ,drops #ajg ,chocolate ,drops ib4 ,nougat #ajh ,orgeat ,paste #aji ,,liqueurs4 ,noyau #aaj ,raspberry ,cordial ib4 ,rose ,cordial #aaa ,quince ,cordial ib4 ,lemon ,cordial ib4 ,,miscellaneous ,,receipts4 ,french ,coffee #aae ,coffee without boiling ib4 ,chocolate #aaf ,fine ,lemonade #aag ,punch ib4 ,convenient ,lemonade ib4 ,french ,mustard #aac ,potato ,flour ib4 ,cold ,pickles ib4 ,cornichons or ,cucumber ,pickles #aai ,fine ,cologne ,water #abj ,,part ,,the ,,first4 ,,soups4 ,,beef ,,soup4 ,the best soup is made of the lean of fine fresh beef4 ,the proportion is four pounds of meat to a gallon of water4 ,it should boil at least six hours4 ,mutton soup may be made in the same manner4 ,put the meat into cold water1 with a little salt2 set it over a good fire2 let it boil slowly but constantly1 and skim it well4 ,when no more fat rises to the top1 put in what quantity you please of carrots1 turnips1 leeks1 celery1 and parsley1 all cut into small pieces2 add1 if you choose1 a laurel-leaf1 or two or three peach-leaves1 a few cloves1 and a large burnt onion1 to heighten the color of the soup4 ,grate a large red carrot1 and strew it over the top4 ,then continue to let it boil1 gently but steadily1 till dinner time4 ,next to the quantity and quality of the meat1 nothing is more necessary to the excellence of soup than to keep the fire moderate1 and to see that it is boiling all the time1 but not too fast4 ,have ready in the tureen some toasted bread1 cut into small squares2 pour the soup over the bread1 passing it through a sieve1 so as to strain it thoroughly4 ,some1 however1 prefer serving it up with all the vegetables in it4 ,the soup will be improved by boiling in it the remains of a piece of cold roast beef4 ,soups made of veal1 chickens1 c4 are only fit for invalids4 ,after you have strained out the vegetables1 you may put into the soup some vermicelli 7allowing two ounces to each quart71 and then boil it ten minutes longer4 ,,consomme1 ,,or ,,jelly ,,soup4 ,into two quarts of cold water1 put four pounds of the lean of the best beef-steaks1 and a large fowl cut into pieces1 four large carrots1 four onions1 four leeks1 a bunch of sweet herbs 7parsley1 thyme1 sweet marjoram1 sweet basil1 and chives71 tied up with a laurel-leaf1 or two peach-leaves1 and four cloves2 add a little salt and pepper4 ,boil it gently for eight hours1 skimming it well2 then strain it4 ,,pease ,,soup4 ,take two quarts of dried split peas1 the evening before you intend making the soup1 and putting them into lukewarm water1 let them soak all night4 ,in the morning1 put the peas into a pan or pot with three quarts of cold water1 a pound of bacon1 and a pound of the lean of fresh beef4 ,cut up two carrots1 two onions1 and two heads of celery1 and put them into the soup1 with a bunch of sweet herbs1 and three or four cloves4 ,boil it slowly five or six hours1 till the peas can no longer be distinguished1 having lost all shape and form2 then strain it1 and serve it up4 ,,maccaroni ,,soup4 ,first make some good beef soup 7without any vegetables71 and when it is sufficiently boiled1 strain it through a sieve4 ,take some maccaroni1 in the proportion of half a pound to two quarts of soup4 ,boil it in water until it is tender1 adding to it a little butter4 ,then lay it on a sieve to drain1 and cut it into small pieces4 ,throw it into the soup1 and boil all together ten minutes or more4 ,grate some rich cheese over it before you send it to table4 ,,chestnut ,,soup4 ,having made some beef soup without vegetables1 strain it1 and put in a pint of peeled chestnuts for each quart of soup4 ,boil it again till the chestnuts have gone all to pieces1 and have become a part of the liquid4 ,a still better way is1 to roast or bake the chestnuts first1 7having cut a slit in the shell of each17 then peel them1 and throw them into the soup ten minutes before you take it from the fire4 ,,almond ,,soup4 ,take half a pound of shelled sweet almonds1 and two ounces of shelled bitter almonds1 or peach-kernels4 ,scald them1 to make the skins peel off easily1 and when they are blanched1 throw them into cold water4 ,then drain and wipe them dry4 ,beat them 7a few at a time7 in a marble mortar1 adding as you beat them1 a little milk and a little grated lemon-peel4 ,have ready two quarts of rich milk1 boiled with two sticks of cinnamon and a quarter of a pound of sugar4 ,stir the almonds gradually into the milk1 and let them have one boil up4 ,prepare some slices of toasted bread1 take out a little of the soup and soak them in it4 ,then lay them in the bottom of a tureen1 and pour the soup over them4 ,grate on some nutmeg4 ,,lobster ,,soup4 ,having boiled a large lobster1 extract all the meat from the shell4 ,fry in butter some thin slices of bread1 put them into a marble mortar1 one at a time1 alternately with some of the meat of the lobster1 and pound the whole to a paste till it is all done4 ,then melt some butter in a stew-pan1 and put in the mixed bread and lobster4 ,add a quart of boiling milk1 with salt1 mace1 and nutmeg to your taste4 ,let the whole stew gently for half an hour4 ,,oyster ,,soup4 ,take two quarts of oysters2 drain them1 and cut out the hard part4 ,have ready a dozen eggs1 boiled hard2 cut them in pieces1 and pound them in a mortar alternately with the oysters4 ,boil the liquor of the oysters with a head of celery cut small1 two grated nutmegs1 a tea-spoonful of mace1 and a tea-spoonful of cloves1 with two tea-spoonfuls of salt1 and a tea-spoonful of whole pepper4 ,when the liquor has boiled1 stir in the pounded eggs and oysters1 a little at a time4 ,give it one more boil1 and then serve it up4 ,salt oysters will not do for soup4 ,,green ,,peas ,,soup4 ,make a good beef soup1 with the proportion of four pounds of lean beef to a gallon of water4 ,boil it slowly1 and skim it well4 ,in another pot boil two quarts of green peas1 with a large bunch of mint1 a little salt1 and three or four lumps of loaf sugar4 ,when they are quite soft1 take them out1 strain them from the water1 and mash them in a cullender till all the pulp drips through4 ,then stir it into the soup after you have taken it up and strained it4 ,prepare some toasted bread cut into small squares1 lay it in a tureen1 and pour the soup over it4 ,when you toast bread for soups1 stews1 c4 always cut off the crust4 ,,gravies1 ,,or ,,essences4 ,,brown ,,gravy4 7,,jus47 ,put into a sauce-pan1 or skillet1 five or six onions1 and as many carrots cut into small pieces1 with about two pounds of scraps of beef1 in which there must be none of the fat4 ,pour over them a pint of water4 ,cover the pan1 and begin with a brisk fire4 ,when the gravy has become brown1 add a little boiling water 7or broth if you have it71 with a tea-spoonful of salt1 three or four cloves1 and a bunch of sweet herbs4 ,diminish the fire1 and let the gravy stew gently for an hour and a half4 ,occasionally prick the meat with a fork1 and press it with the back of a spoon to extract its juices4 ,then strain it through a sieve1 and let it stand a while before you use it4 ,in addition to the beef1 you may put in pieces of cold goose1 or cold duck4 ,,white ,,gravy4 7,,coulis47 ,butter the bottom of a sauce-pan1 and put in two pounds of scraps of veal1 and1 if you have it at hand1 some cold fowl1 or cold turkey2 add two white onions1 and four or five blades of mace2 pour over it a pint of boiling water1 or broth2 cover the pan1 and set it over a slow fire for five or six hours1 pricking and pressing the meat with a fork and spoon4 ,strain it through a sieve1 and if it is too thin1 set it again over the fire1 to stew a while longer4 ,,essence ,,of ,,game4 ,take scraps of any kind of game 7partridges1 pheasants1 hares1 c471 and also four calves feet1 and a few small pieces of ham4 ,put them all into a stew-pan1 with half a bottle of white wine1 two carrots1 two onions1 and a bunch of sweet herbs4 ,stew them over a slow fire for four hours1 and when they are reduced to a jelly1 moisten it with four table-spoonfuls of hot water1 or broth1 stirred in gently4 ,strain it through a sieve1 and then clear it by stirring in the whites of three eggs slightly beaten4 ,,to ,,clarify ,,gravies1 ,,or ,,essences ,having strained your gravy through a sieve1 beat slightly the whites of three eggs1 and stir them into it4 ,place it again on the fire1 and stir it till it comes to a boil2 then take it from the fire1 and put it away to settle4 ,strain it then through a napkin1 and you will have a transparent jelly excellent for making fine sauces4 ,,veloute1 ,,or ,,velvet ,,essence4 ,take half a pound of scraps of veal1 the same quantity of pieces of fowls1 and twelve or fifteen mushrooms2 stew them slowly in butter1 and then add two onions1 half a carrot1 and a bunch of sweet herbs cut small1 three table-spoonfuls of flour1 three of boiling water or broth1 and salt1 pepper1 and nutmeg to your taste4 ,let it stew an hour and a half1 and then strain it4 ,,sauces1 c4 ,when sauces are finished with eggs1 use only the yolks1 and mix them first with but a spoonful or two of the sauce2 mix them off the fire4 ,set on the pan again for two or three moments1 but do not let it boil after the eggs are in4 ,,bechamel4 ,put into a sauce-pan a quarter of a pound of butter sprinkled with flour1 three or four onions1 and a carrot cut small1 a little parsley1 and a dozen mushrooms4 ,set it over the fire until the butter is melted1 and then add three table-spoonfuls of flour stirred into a pint of cream or rich milk1 with salt1 pepper1 and nutmeg to your taste4 ,stir it till it boils2 then reduce the fire1 and let the bechamel stew gently for three quarters of an hour4 ,when it is done1 strain it1 and then stir in the yolks of three eggs4 ,,another ,,bechamel4 ,cut into dice1 or small square pieces1 half a pound of bacon or ham1 a carrot1 a turnip1 and two onions4 ,put them into a sauce-pan1 with two large spoonfuls of veal-dripping2 add a little butter 7about two ounces71 and two large spoonfuls of flour4 ,moisten it with boiling water1 or broth4 ,add nutmeg1 cloves1 thyme1 parsley1 salt1 and pepper to your taste2 also a laurel-leaf4 ,let it stew for an hour4 ,strain it1 and before you serve it up1 squeeze in a little lemon-juice4 ,,drawn ,,butter4 ,put into a small pan a table-spoonful of flour and a tumbler of water1 with salt to your taste1 and a little pepper4 ,stir it till it boils4 ,then withdraw it from the fire1 and add two ounces of butter and a few drops of cold water1 with a little lemon-juice1 or vinegar4 ,set it on the stove1 or near the fire1 and keep it warm till it is wanted4 ,you may thicken it while boiling with mushrooms1 cut small2 or after it is done with hard eggs chopped fine1 pickled cucumbers chopped1 or capers4 ,,melted ,,butter--another way4 ,put into a sauce-pan a quarter of a pound of butter4 ,when quite melted over the fire1 throw in a large spoonful of flour1 and add a half pint of boiling water1 and salt to your taste4 ,boil it a few minutes1 and then put in a tea-spoonful of cold water4 ,if intended as sauce for a pudding1 stir in at the last a glass of white wine1 and half a grated nutmeg4 ,,cold ,,sauce ,,for ,,fish4 ,cut small1 and pound in a mortar1 equal proportions of parsley1 chervil1 tarragon1 chives and burnet1 with two yolks of hard-boiled eggs4 ,pass these ingredients through a cullender1 and then mix them on a plate with four table-spoonfuls of sweet oil1 two of vinegar1 and two of mustard4 ,use a wooden spoon4 ,,sauce ,,for ,,vegetables--,,such ,,as ,,asparagus1 c4 ,take the yolks of three hard-boiled eggs2 mash them on a plate with the back of a wooden spoon1 and mix them with three table-spoonfuls of vinegar1 a shalot or small onion minced fine1 and a little salt and ,cayenne pepper4 ,add three table-spoonfuls of olive oil1 and mix the whole very well4 ,,pungent ,,sauce4 7,,sauce ,,piquante47 ,put into a saucepan a half-pint of vinegar1 a branch of thyme1 two or three sprigs of sweet marjoram1 a leaf of laurel1 a clove of garlic1 a shalot or a little onion1 and ,cayenne pepper and salt to your taste4 ,add a glass of broth or gravy4 ,stew the whole slowly till it is reduced to two thirds of the original quantity3 then strain it4 ,,anchovy ,,sauce--,,for ,,fish4 ,cut the flesh of three anchovies into small shreds1 and steep them in vinegar for half an hour or more4 ,then mince them fine1 and throw them into a saucepan with a little butter rolled in flour4 ,add pepper and mustard to your taste4 ,pour in sufficient vinegar to cover it1 and let it boil gently for a quarter of an hour4 ,strain it1 and squeeze in a little lemon-juice before you serve it up4 ,,curry ,,sauce4 ,put into a sauce-pan two ounces of butter and a table-spoonful of curry-powder 7or of powdered turmeric if more convenient71 half a grated nutmeg1 half a spoonful of saffron1 and two spoonfuls of flour4 ,add sufficient boiling water or broth to cover it1 and let it stew a quarter of an hour4 ,strain it1 stir in a little more butter1 and serve it up4 ,,tomata ,,sauce4 ,bake ten tomatas1 with pepper and salt1 till they become like a marmalade4 ,then add a little flour or grated bread crumbs1 and a little broth or hot water4 ,stew it gently ten minutes1 and before you send it to table add two ounces of butter and let it melt in the sauce4 ,,cucumber ,,sauce4 ,put into a sauce-pan a piece of butter rolled in flour1 some salt1 pepper1 and one or two pickled cucumbers minced fine4 ,moisten it with boiling water4 ,let it stew gently a few minutes1 and serve it up4 ,,bread ,,sauce4 ,take four ounces of grated stale bread2 pour over it sufficient milk to cover it1 and let it soak about three quarters of an hour1 or till it becomes incorporated with the milk4 ,then add a dozen corns of black pepper1 a little salt1 and a piece of butter the size of a walnut4 ,pour on a little more milk1 and give it a boil4 ,serve it up in a sauce-boat1 and eat it with roast wild fowl1 or roast pig4 ,instead of the pepper1 you may boil in it a hand full of dried currants1 well picked1 washed1 and floured4 ,,sauce ,,robert4 ,put into a sauce-pan a quarter of a pound of butter1 with a spoonful of flour4 ,simmer them till of a fine brown color4 ,mince half a dozen large onions1 and a large slice of cold ham4 ,put them into the pan1 with another piece of butter1 and a very little broth or warm water4 ,skim the sauce well1 and let it stew gently for twenty minutes4 ,before you serve it up1 stir in a table-spoonful of lemon-juice or vinegar1 and a tea-spoonful of mustard4 ,this sauce is used chiefly for fresh pork1 or white poultry4 ,,shalot ,,or ,,onion ,,sauce4 7,,sauce ,,ravigote47 ,take a handful of sweet herbs and the same quantity of shalots or little onions1 and cut them up small4 ,put them into a sauce-pan1 with some vinegar1 salt1 pepper1 and sufficient broth or warm water to cover them4 ,let them boil gently for a quarter of an hour4 ,take the sauce from the fire and set it on the stove1 or on the hearth1 and stir in 7till it melts7 a piece of butter rolled in flour1 or a spoonful of olive oil4 ,,universal ,,sauce4 ,take a pint of good broth1 or a pint of drawn butter4 ,stir into it a glass of white wine1 and half the peel of a lemon grated4 ,add a laurel leaf1 or two or three peach-leaves1 and a spoonful of vinegar4 ,let the mixture simmer on a few coals or on hot ashes1 for five or six hours or more1 and it will be good to pour over either meat1 poultry1 or fish1 and will keep several days in a cool place4 ,,lobster ,,sauce4 ,the lobster being boiled1 extract the meat from the shell1 and beat it in a mortar4 ,rub it through a cullender or sieve1 and put it into a sauce-pan with a spoonful of veloute 7or velvet essence7 if you have it1 and one of broth4 ,mix it well1 and add a piece of butter1 some salt1 and some ,cayenne pepper4 ,stew it ten minutes1 and serve it up1 to eat with boiled fresh fish4 ,,spinach ,,for ,,coloring ,,green4 ,take three handfuls of spinach1 and pound it in a mortar to extract the juice4 ,then put it into a sauce-pan and set it over a slow fire4 ,when it is just ready to boil1 take it off and strain it4 ,by stirring in a small quantity of spinach-juice1 you may give any sauce a green color4 ,,garlic ,,butter4 ,take two large cloves of garlic and pound them to a paste in a mortar1 adding1 by degrees1 a piece of butter the size of an egg4 ,you may with a little of this butter give the taste of garlic to sauces4 ,some persons like a piece of garlic butter on the table1 to eat with roast meat4 ,,hazelnut ,,butter4 ,having scalded and blanched some hazelnuts1 pound them to a paste in a mortar1 adding gradually a small quantity of butter4 ,this is good to eat with wild fowl1 or to flavor the most delicate sauces4 ,,larding4 ,larding with slips of fat bacon greatly improves the taste and appearance of meat1 poultry1 game1 c4 and is much used in ,french cookery4 ,for this purpose1 you must have a larding-pin 7which may be purchased at the hardware stores72 it is a steel instrument about a foot in length1 sharp at one end1 and cleft at the other into four divisions which are near two inches long1 and resembling tweezers4 ,bacon is the proper meat to lard with2 the fat only is used4 ,cut it into slips not exceeding two inches in length1 half an inch in breadth1 and half an inch in thickness1 and smaller if intended for poultry2 they will diminish in cooking4 ,put these slips of bacon 7one at a time7 into the cleft or split end of the larding-pin4 ,give each slip a slight twist and press it down hard into the pin1 with your fingers4 ,then run the pin through the meat or fowl 7avoiding the bones71 and when you draw it out on the under side it will have left the slip of bacon sticking in the upper side4 ,take care to arrange the slips in regular rows and at equal distances2 have them all of the same size1 and let every one stick up about an inch from the surface of the meat4 ,if any are wrong1 take them out and do them over again4 ,fowls and birds are generally larded on the breast only4 ,to lard handsomely and neatly1 practice and dexterity are requisite4 ,cold poultry may be larded with slips of the fat of cold boiled ham1 and when not to be cooked again1 it may be made to look very tastefully4 ,the slips for cold poultry should be very small1 scarcely thicker than a straw4 ,,part ,,the ,,second4 ,,meats4 ,,veal ,a ,,la ,,mode4 ,rub a fillet of veal all over with salt1 and then lard it4 ,make a seasoning of chopped sweet-herbs1 shalots1 mushrooms1 pepper1 salt1 and powdered nutmeg1 and mace4 ,moisten it with sweet oil1 and cover the veal all over with it4 ,put the veal into a tureen1 and let it set for several hours or all night4 ,then take it out1 covered as it is with the seasoning1 and wrap it in two sheets of white paper1 well buttered1 and roast or bake it4 ,when it is quite done1 take off the paper1 and scrape off all the seasoning from the veal4 ,put the seasoning into a sauce-pan with the gravy1 the juice of half a lemon1 a piece of butter rolled in flour1 and a little salt4 ,give it a boil1 skim it well1 and pour it over the veal4 ,,veal ,,cutlets4 ,make a seasoning of grated bread1 minced ham1 chopped parsley1 salt1 pepper1 and chopped mushrooms if you have them4 ,mix with it some yolk of egg4 ,cut the veal into small thin slices1 rub them all over with lard1 and then spread the seasoning over both sides4 ,wrap up each cutlet carefully in white paper1 oiled or buttered4 ,bake them slowly for three quarters of an hour1 and serve them up in the papers4 ,,blanquette ,,or ,,fricassee ,,of ,,veal4 ,take the remains of a cold roast fillet1 or loin of veal4 ,cut it into small thin pieces4 ,put them into a stew-pan with a piece of butter rolled in flour1 salt1 pepper1 a few small onions minced1 a bunch of sweet-herbs chopped1 and one or two laurel or peach-leaves4 ,mix all together4 ,pour in a little warm water1 and let it boil gently five minutes or more4 ,when you take it off1 stir in some lemon-juice and some yolk of egg slightly beaten4 ,,godiveau4 ,take a large piece of fillet of veal1 free from fat or skin4 ,mince it small1 and then pound it in a mortar till it is a smooth paste4 ,afterwards rub it through a cullender or sieve4 ,soak some slices of bread in warm milk1 and rub the bread also through a sieve4 ,there must be an equal quantity of bread and veal4 ,take the same proportion of butter1 and beat it in a mortar with pepper1 salt1 nutmeg1 and chopped parsley to your taste4 ,then put all together4 ,beat two or three eggs till very light1 and add them gradually to the mixture4 ,make it into round balls or into long rolls1 and fry them in butter4 ,or you may put it into a pie 7without a lid7 and bake it4 ,godiveau is a very fine stuffing for poultry or wild fowl4 ,,calves' ,,liver ,,baked4 ,lard the liver with bacon1 and let it lie three or four hours in a covered tureen with a seasoning of parsley1 shalots1 laurel and thyme chopped small1 a little pepper and salt1 and two table-spoonfuls of sweet oil4 ,turn it several times4 ,then wrap it up in thin slices of bacon or cold ham1 and bake or roast it about an hour and a quarter4 ,add to the gravy the yolk of an egg1 and some minced onions and chopped sweet-herbs4 ,,calves' ,,liver ,,fried4 ,cut the liver into thin slices1 and put them into a frying-pan with a piece of butter rolled in flour1 some minced onions and a glass of white wine1 salt1 pepper1 and a little mace4 ,let it fry about ten minutes4 ,,veal ,,kidneys4 ,cut the kidneys into thin slices2 having first soaked them in cold water1 rub them with a little salt and pepper4 ,then sprinkle them with flour1 and a little parsley and onions minced fine4 ,fry them in butter1 adding a glass of champagne or other white wine4 ,mutton kidneys may be done in the same manner4 ,another way of dressing kidneys is to split them in half1 season them with salt and pepper1 lard them1 and broil them4 ,,grillades4 ,cut slices from either a fillet of veal1 a round of fresh beef1 a leg of mutton1 or a leg of pork4 ,do not let them exceed the thickness of half an inch4 ,put them into a stew-pan with a sufficient proportion of oil1 pepper1 salt1 and a little parsley and onion chopped fine4 ,stew them in a very little water till half done4 ,then prepare some sheets of white paper rubbed with oil or butter4 ,take out the slices of meat 7covered with this seasoning7 and grate some bread crumbs over them4 ,fasten up each slice in a piece of paper1 and broil them on a gridiron over a slow fire4 ,serve them up in the paper4 ,,liver ,,cake4 ,take a pound and a half of grated bread1 and two pounds of liver 7either calves' or pigs'7 a few onions1 a little sage1 some mushrooms1 and a laurel leaf1 all chopped fine4 ,mince the liver also1 and mix it with the other ingredients1 adding salt1 pepper1 and nutmeg4 ,butter a mould or a very deep dish4 ,put the mixture into it1 and let it bake an hour and a half in a moderate oven4 ,when done1 turn it out4 ,it is eaten cold1 cut in slices4 ,,sirloin ,,of ,,beef4 ,rub your beef all over with salt1 and lard the lean part of it with slips of fat bacon4 ,cover the meat with sheets of oiled or buttered paper4 ,roast it in proportion to its size1 between three and four hours4 ,serve it up with its gravy1 and have some onion sauce in a boat4 ,,stewed ,,beef4 ,take some slices of cold roast beef that has been under-done4 ,put them into a stew-pan with a little gravy or broth1 or if you have neither1 some warm water4 ,add a piece of butter rolled in flour1 some capers1 or some pickled cucumbers chopped small1 a little lemon-juice or vinegar1 and some salt and pepper4 ,let the beef simmer slowly1 but do not allow it to boil4 ,have ready some slices of bread 7of the same size as the slices of beef7 and fry them in butter4 ,put some tomata sauce in the bottom of a dish4 ,lay on it in a pile a few slices of beef and slices of fried bread alternately4 ,pour the gravy over it1 and send it to table4 ,any other sort of meat may be done in the same manner4 ,,beef ,,steaks4 ,cut slices of beef from the sirloin4 ,trim them neatly1 and take off the bone and the skin4 ,to make them tender beat them on both sides with a wooden beetle or with the end of a rolling-pin4 ,rub them with salt and pepper4 ,warm a sufficient quantity of butter1 and when it is soft spread it over the steaks4 ,then sprinkle them with onions minced very fine4 ,cover them up in a dish1 and let them lie an hour or more in the seasoning4 ,then broil them over a clear fire4 ,slice some cold boiled potatoes1 fry them in butter1 and lay them round the steaks4 ,,beef ,a ,,la ,,mode4 ,take a round of fresh beef1 and beat it well to make it tender4 ,rub it all over with salt and pepper4 ,lard it on both sides with slips of bacon4 ,lay it in a deep pan with some slices of bacon1 a calves-foot1 a few onions1 a carrot cut in pieces1 a bunch of sweet herbs cut small1 one or two laurel leaves1 some cloves1 and a beaten nutmeg4 ,pour in a half-pint of red wine1 a half-pint of white wine1 and a spoonful of brandy4 ,let it stew slowly for at least six hours4 ,then take it out2 strain the gravy1 pour it over the meat1 and serve it up4 ,a fillet of veal may be done in the same manner4 ,,roasted ,,ham4 ,let your ham soak all night in cold water1 and then trim it handsomely1 having first taken out the bone by loosening the meat all round it1 with the point of a knife4 ,tie a broad tape round the ham to keep it in shape4 ,then put it into a large pan with some sliced onions1 some sprigs of parsley1 two or three laurel leaves1 and a bottle of white wine4 ,cover it1 and let it lie in the seasoning twenty-four hours4 ,then roast it1 and baste it with the seasoning4 ,a large ham will require four or five hours to roast4 ,a little before it is done1 take off the skin and sprinkle the ham with grated bread crumbs4 ,while the ham is roasting1 stew together the bone and the trimmings and scraps till they come to a jelly1 which you must strain through a sieve4 ,when you take the ham from the spit 7having removed the tape that has been fastened round it7 glaze it all over with the jelly1 laid on with a brush or a quill feather4 ,serve it up with the seasoning or marinade under it4 ,if the ham is to be eaten cold1 you may cover it all over the glazing with cold boiled potatoes grated finely1 so that it will look like a large cake covered with icing4 ,ornament it with slices of boiled carrot1 beets1 c4 scolloped and laid on the potatoes1 in handsome forms1 so as to look like red and yellow flowering4 ,stick a large bunch of double parsley in the centre4 ,a ham boiled in the usual manner may be ornamented in the same way2 first extracting the bone1 and making the meat into a circular shape4 ,instead of a mere bunch of double parsley1 you may stick in the centre of the ham a nosegay of flowers1 formed of different culinary vegetables1 and cut into proper shape with a sharp pen-knife4 ,all these vegetables must be raw4 ,the flowers intended to represent red roses must be made of beets1 the white roses of turnips1 and the marigolds or other deep yellow flowers must be cut out of carrots4 ,the pieces of turnips and beets must first be made with the pen-knife into the form of a ball1 on the surface of which the rose-leaves must be cut4 ,the carrots may be cut into flat slices1 and then notched to look like marigolds or chrysanthemums4 ,stick each flower on the end of a small wooden skewer1 which will answer for the stalk1 but which must be concealed by thick bunches of double parsley tied on so as to represent the green leaves4 ,tie all the skewers together at the bottom with a pack-thread1 and the whole will have the effect of a handsome nosegay when placed in the middle of the ham4 ,a round of cold a-la-mode beef may be ornamented with a bunch of these flowers4 ,let the beef itself be covered all over with parsley1 so as to resemble a green bank4 ,,fried ,,ham1 ,,with ,,tomatas4 ,fry some slices of cold boiled ham4 ,then fry some tomatas1 allowing one tomata to each slice of meat4 ,lay the tomatas on the ham1 shake some pepper over them1 and send them to table4 ,,roasted ,,tongue4 ,having soaked a large smoked tongue all night in cold water1 parboil it in a very little warm water with a slice of bacon1 a bunch of sweet herbs1 and an onion or two stuck with cloves4 ,when it is nearly done1 take it out1 drain it1 and lard it with large slips of bacon on the upper side1 and small pieces on the under side4 ,then put it on the spit and roast it half an hour1 and serve it up with pungent sauce 7,sauce ,piquante47 ,,baked ,,tongue4 ,take a cold boiled tongue and cut it into slices4 ,put in the bottom of a deep dish a little vinegar1 with some capers1 parsley and shalots minced fine1 and some grated bread1 all mixed together4 ,lay the slices of tongue upon this1 and cover them with some more of the same seasoning4 ,then grate some bread all over the top4 ,moisten the whole by pouring in a little warm water4 ,put the dish into a stove moderately heated1 or set it on a slow furnace4 ,bake it till brown4 ,,potted ,,tongue4 ,boil two smoked tongues4 ,skin them and cut them into thin slices4 ,put the slices 7a few at a time7 into a mortar and beat them to a paste1 adding gradually a pound of butter4 ,then prepare an equal quantity of the lean of stewed veal1 and pound that also in the mortar 7a little at a time7 with the same proportion of butter4 ,then make the veal and the tongue into lumps1 and put them alternately into your stone pots1 pressing them together so as to look like red and white marble4 ,have a layer of veal at the top4 ,press the whole down very hard4 ,fill up the pots with butter1 boiled and skimmed and poured on warm4 ,tie them up closely with parchment1 and keep them in a cold but dry place4 ,when you use it1 cut it in slices4 ,,leg ,,of ,,mutton ,,with ,,oysters4 ,rub a leg of mutton all over with salt1 and put it on the spit to roast with a clear fire1 basting it with its own gravy4 ,when it is nearly done1 take it up and with a sharp knife make incisions all over it1 and stuff an oyster into every hole4 ,then put it again before the fire1 to finish roasting4 ,before you serve it up1 skim the gravy well1 and give it a boil with a glass of red wine4 ,,cutlets ,a ,,la ,,maintenon4 ,cut a neck of mutton into chops1 leaving a bone to each1 but scraping the end of the bone quite clean4 ,mix together some grated bread1 and some marjoram and onion chopped fine4 ,season it with pepper1 salt1 and nutmeg4 ,having melted some butter1 dip each chop into it1 and then cover them on both sides with the seasoning4 ,butter some half-sheets of white paper1 and put the cutlets into them1 leaving the end of each bone to stick out of the paper like a handle4 ,lay them on a gridiron1 and broil them for about twenty minutes on clear lively coals4 ,serve them up in the papers4 ,make a sauce of four shalots or little onions chopped fine1 some gravy1 a little pepper and salt1 and a spoonful of red wine4 ,boil this sauce for a minute1 and send it up in a boat4 ,,pork ,,cutlets4 ,mince together some onions1 parsley1 and a laurel leaf4 ,season it with pepper1 salt1 and cloves4 ,cut your pork into thin steaks1 and lay them in this seasoning for five or six hours4 ,then broil or fry them with the seasoning on them1 and serve them up with sauce ,robert1 or with tomata sauce4 ,,larded ,,rabbit4 ,lard a fine large rabbit1 and put it into a stew-pan with a slice or two of cold ham1 a bunch of sweet-herbs1 a table-spoonful of sweet oil1 and a gill of white wine4 ,stew it slowly1 and1 when it is quite done1 strain the gravy and pour it over the rabbit4 ,,rabbits ,,in ,,papers4 ,take two young rabbits2 cut off the limbs and put them aside4 ,cut the flesh from the body1 and chop it very fine1 mixing it with shalots1 parsley1 and mushrooms chopped also1 and1 if you choose1 a clove of garlic4 ,season it with salt1 pepper1 and nutmeg1 and moisten it with sweet oil4 ,lay the legs of the rabbit in this mixture1 for three or four hours4 ,then take out separately each leg covered with the seasoning1 lay on it a thin slice of bacon or cold ham1 and wrap it in a sheet of white paper well buttered4 ,broil the limbs slowly on the gridiron1 and serve them up hot in the papers4 ,fowls may be done in the same manner4 ,ducks also4 ,,pilau4 ,take half a dozen slices of the lean of a leg of mutton1 or of fillet of veal4 ,put them into a stew-pan with six large onions1 a carrot cut in pieces1 and some parsley1 with pepper1 salt1 and nutmeg to your taste4 ,add a tea-spoonful of saffron1 a piece of butter rolled in flour1 and a little boiling water4 ,let it stew for an hour1 and skim it well4 ,have ready a pound of rice boiled soft and drained4 ,mix with it a large piece of butter4 ,put some rice in the bottom of a deep dish1 and lay on it first the seasoning1 and then the slices of meat in a pile4 ,keep the remainder of the rice over it1 and set it on the stove or in the oven for ten minutes4 ,,veal ,,sweetbreads4 ,take three sweet-breads1 and soak them three or four hours in milk4 ,then wipe them dry1 and lard them4 ,make a seasoning of sweet-herbs and mushrooms chopped fine1 a quarter of a pound of cold ham or bacon scraped or minced1 salt1 pepper1 and nutmeg to your taste1 and a table-spoonful of sweet-oil4 ,mix the seasoning very well together1 and put it into a stew-pan with the sweet-breads1 a piece of butter rolled in flour1 a little water or broth1 and the same quantity of wine4 ,stew it about ten minutes4 ,then take out the sweet-breads1 lay them in a deep dish1 pour the seasoning over them1 and let them get cold4 ,next prepare some cases of white paper1 oil them1 and cover the inside with grated bread4 ,put a sweet-bread into each paper-case1 with some of the seasoning at bottom and top4 ,close the cases1 put them in an oven1 and bake them long enough to color the sweet-breads4 ,serve them up in the papers4 ,set the gravy over the fire1 and when it simmers take it off1 and stir in the yolk of an egg slightly beaten4 ,keep it covered for a few minutes1 and then serve it up in a boat4 ,,part ,,the ,,third4 ,,game ,,and ,,poultry4 ,a ,,salmi4 ,cut off the flesh from the bodies of a pair of cold pheasants1 partridges or wild-ducks1 or an equal quantity of small birds4 ,beat it in a mortar1 moistening it frequently with a little broth or gravy4 ,then pass the whole through a cullender or sieve4 ,put it into a stew-pan with a piece of butter about the size of a walnut1 rolled in flour2 half a pint of port wine or claret2 two whole onions1 and a bunch of sweet-herbs4 ,let it boil half an hour1 and then stir in two table-spoonfuls of sweet oil1 and the juice of a lemon4 ,in another pan stew the legs and wings of the birds1 but do not let them boil4 ,stew them in butter rolled in flour1 seasoned with pepper and salt4 ,cut some slices of bread into triangular pieces1 and fry them in butter4 ,lay them in the bottom of a dish1 put the legs and wings upon them1 and then the other part of the stew4 ,garnish the edge with slices of lemon1 handsomely notched with a knife4 ,if the ,salmi is made of partridges1 use oranges instead of lemons for the juice and garnishing4 ,,cold ,,salmi4 ,this is prepared on the table4 ,take the liver of a roast goose1 turkey1 or ducks4 ,put some of the gravy on a plate1 cut up the liver in it1 and bruise it with the back of a spoon or a silver fork4 ,add three tea-spoonfuls of olive oil1 the juice of a lemon1 and cayenne pepper and salt to your taste4 ,mix it well4 ,when the bird is cut up1 eat with it some of this sauce4 ,,ragooed ,,livers4 ,take the livers of half a dozen fowls or other poultry1 a dozen mushrooms1 a bunch of sweet herbs1 a clove of garlic or a small onion1 a table-spoonful of butter rolled in flour4 ,add a glass of white wine1 and sufficient warm water to keep the ingredients moist4 ,season it with salt and pepper4 ,stew all together1 and skim it well4 ,before you send it to table1 stir in the yolks of two or three beaten eggs1 and two spoonfuls of cream4 ,a ,,fine ,,hash4 ,take any cold game or poultry that you have4 ,you may mix several kinds together4 ,some sausages1 of the best sort1 will be an improvement4 ,chop all together1 and mix with it bread crumbs1 chopped onions and parsley1 and the yolks of two or three hard-boiled eggs4 ,put it into a sauce-pan with a proportionate piece of butter rolled in flour4 ,moisten it with broth1 gravy1 or warm water1 and let it stew gently for half an hour4 ,cold veal or fresh pork may be hashed in the same manner4 ,,marinade ,,of ,,fowls4 ,take a pair of fowls1 skin and cut them up4 ,wash them in lukewarm water4 ,drain them1 and put them into a stew-pan with some butter4 ,season them to your taste with salt1 pepper1 and lemon-juice4 ,add parsley1 onions1 and a laurel leaf4 ,moisten them with warm water1 and let them stew slowly on hot coals for two or three hours4 ,clear them from the seasoning and drain them4 ,then lay them in a dish1 and grate bread crumbs over them4 ,whip some white of egg to a stiff froth1 and cover with it all the pieces of fowl4 ,,fricassee ,,of ,,fowls4 ,skin and cut up your fowls1 and soak them two hours in cold water1 to make them white4 ,drain them4 ,put into a stew-pan a large piece of butter1 and a table-spoonful of flour4 ,stir them together till the butter has melted4 ,add salt1 pepper1 a grated nutmeg1 and a bunch of sweet-herbs4 ,pour in half a pint of cream4 ,put in the fowls1 and let them stew three quarters of an hour4 ,before you send them to table1 stir in the yolks of three beaten eggs1 and the juice of half a lemon4 ,the ,fricassee will be greatly improved by some mushrooms stewed with the fowl4 ,to keep the fricassee white1 cover it 7while stewing7 with a sheet of buttered paper laid over the fowls4 ,the lid of the stew-pan must be kept on tightly4 ,,fowls ,,with ,,tarragon4 ,pick two handfuls of tarragon 7the leaves from the stalks7 and chop half of it fine with the livers of the fowls4 ,mix it with butter1 salt1 and whole pepper4 ,stuff your fowls with it4 ,lard them and wrap them in papers buttered or oiled4 ,melt some butter rolled in flour1 and stir into it the rest of the tarragon4 ,moisten it with a little water or milk4 ,stir in the yolks of two beaten eggs1 and the juice of half a lemon4 ,serve it up as gravy4 ,strew over the fowls some sprigs of fresh tarragon4 ,a ,,stewed ,,fowl4 ,take a large fowl1 and put it into a stew-pan with two ounces or more of butter1 some thin slices of cold ham1 a little parsley and onion chopped fine1 and some nutmeg1 salt1 and pepper4 ,then pour in half a tumbler of white wine4 ,you may add1 if you choose1 six table-spoonfuls of boiled rice1 which you must afterwards serve up under the fowl and ham4 ,let it stew slowly for two hours1 with just sufficient water to keep it from burning4 ,before you send it to table1 go all over the fowl with a feather or brush dipped in yolk of egg4 ,you may add to the stew a dozen small onions1 to be laid round the fowl with the slices of ham4 ,,chickens ,,in ,,jelly4 ,cold chickens1 pigeons1 and game1 look very handsome in jelly4 ,to make this jelly1 take four calves-feet 7with the skin on7 and boil them to a strong jelly with an ounce of isinglass and three quarts of water1 carefully skimming off the fat4 ,the calves-feet must be boiled the day before the jelly is wanted1 and when it is cold scrape off all the sediment that adheres to it4 ,then boil the jelly with the addition of the whites and shells of six eggs1 the juice of three lemons1 three or four sticks of cinnamon1 half a pound of loaf-sugar1 and a pint of ,malaga or other sweet wine4 ,let it boil hard for five or six minutes1 but do not stir it4 ,strain it several times through a flannel bag into a deep white pan1 but do not on any consideration squeeze or press the bag1 as that will entirely spoil the transparency of the jelly4 ,after it has done dripping through the bag1 take out all the ingredients 7as they are now of no farther use7 and wash the bag clean4 ,then pour the jelly into it again1 and let it strain4 ,repeat this till it is perfectly clear and bright2 washing the bag every time4 ,sometimes 7but not often7 it will be clear at the first straining4 ,put a little of the jelly into the bottom of a deep dish or bowl1 and set it in a cold place4 ,when it has congealed and is firm1 lay your chickens on it with the breasts downwards4 ,having kept the remainder of the jelly warm1 to prevent its congealing too soon1 pour it over the fowls4 ,let it stand all night or till it is perfectly firm4 ,then set your dish or bowl in warm water for a moment1 to loosen the jelly4 ,lay over it the dish in which you intend to serve it up1 and turn it out carefully4 ,if you fear that you will not be able to turn it out without breaking the jelly1 you may prepare it at the beginning in a deep china dish fit to send to table4 ,if you put too much water to the calves-feet1 the jelly will never be firm1 till it is boiled over again with more isinglass4 ,the generality of cooks are in the habit of putting too much water to every thing1 and should be cautioned accordingly4 ,,pulled ,,chickens4 ,boil a pair of fowls till they are about half done4 ,then skin them1 and pull the flesh from the bones in pieces about a finger in breadth and half a finger in length4 ,take a few table-spoonfuls of the liquor they were boiled in1 and mix it with half a pint of boiling cream4 ,put it into a stew-pan with a piece of butter rolled in flour2 pepper1 salt1 and nutmeg2 a little chopped parsley2 and a table-spoonful of white wine4 ,put in the pieces of chicken1 and stew them slowly till quite done4 ,,stewed ,,turkey1 ,,or ,,turkey ,,en ,,daube4 ,take a large turkey2 lard it and stuff it as for roasting4 ,then cover it all over with a seasoning made of salt1 pepper1 nutmeg1 and sweet-herbs1 parsley and onions1 minced fine4 ,put it into a stew-pan1 with some slices of bacon1 one or two calves-feet1 some onions and carrots1 one or two laurel leaves1 a few cloves1 a beaten nutmeg1 salt1 pepper1 and1 if you choose1 a clove of garlic4 ,pour in a pint of water1 and a pint of white wine or brandy4 ,put on the cover of the stew-pan1 and lay round its edge on the outside a wet cloth1 which must be kept wet4 ,stew it slowly for five or six hours or more1 and turn the turkey when about half done4 ,when it is finished1 withdraw the fire1 and skim and strain the gravy4 ,serve up the turkey with the gravy under it4 ,a goose done this way is very fine4 ,a round of beef may be stewed in the same manner4 ,it will be the better for lying all night in the seasoning1 and it should be put in to stew early in the morning4 ,,roasted ,,turkey4 ,rub the turkey all over with salt4 ,then lard it4 ,you may stuff it with sausage-meat2 or with chestnuts previously boiled1 peeled1 and mashed4 ,or1 you may make a force-meat stuffing of the liver1 heart1 and gizzard1 chopped fine1 and mixed with chopped parsley1 onions1 sweet-herbs1 grated bread1 butter1 lemon-juice1 grated lemon-peel1 and the yolk of one or two eggs4 ,a turkey of moderate size will require at least two hours to roast4 ,thicken the gravy with yolk of egg stirred in just before you send it to table4 ,a cold roast turkey should be larded and served up with large spoonfuls of stiff currant jelly dropped all over it4 ,you may roast a goose in the same manner4 ,,potted ,,goose4 ,take several fine geese2 rub them with salt1 and put into each a handful of sage leaves4 ,roast them about an hour4 ,do not baste them1 but save all the fat in the dripping-pan1 emptying it as it is filled4 ,when you have taken the geese from the spit1 cut off the legs and wings1 and cut the flesh from the breast in slices4 ,set them away to get cold4 ,put the fat that has dripped from the geese into a kettle1 with about half as much lard as there is of the dripping4 ,boil it ten minutes4 ,have ready a tall stone jar1 or more than one if necessary4 ,lay two legs of the geese side by side in the bottom1 and sprinkle them with salt and pepper2 placing1 if you choose1 a laurel leaf on each4 ,then put in two wings1 and season them also4 ,next a layer of the slices cut from the breast1 seasoned in the same manner4 ,when the pots are almost full of the goose1 fill them up to the top with the boiling fat1 and set them away till the next day to get cold4 ,the upper layer must be covered at least an inch thick with the fat4 ,tie up the pots with covers of parchment wet with brandy1 and keep them in a cold but not in a damp place4 ,in ,france great numbers of geese are fattened for this purpose4 ,,ducks ,,with ,,turnips4 ,stew some turnips with butter1 salt1 and a little sugar4 ,when soft1 take them out and drain them4 ,cut up your ducks1 season them1 and put them into the same pan that has held the turnips4 ,stew the ducks with a piece of butter rolled in flour1 a little water1 and a bunch of sweet-herbs tied up4 ,when the ducks are nearly done1 put the turnips in again1 and let all stew slowly together for ten minutes1 skimming it well4 ,withdraw the sweet-herbs before you send the dish to table4 ,a ,,duck ,,with ,,olives4 ,having larded your duck1 stew it whole1 with butter1 pepper1 salt1 and a little water4 ,take half a pint of olives1 cut them in half and take out the seeds or stones4 ,when the duck is nearly done1 throw in the olives1 and let all stew together about five minutes or more4 ,serve up the duck with the olives round it4 ,a ,,duck ,,with ,,peas4 ,stew the duck whole1 with some lard and a little salt1 till about half done4 ,then take it out and drain it4 ,put into the stew-pan a large piece of butter rolled in flour4 ,when it has melted1 pour in a quart of shelled green peas1 and add a bunch of mint1 or other sweet herbs1 and some pepper and salt4 ,then put in the duck1 adding a little warm water4 ,let it stew slowly till quite done1 skimming it well4 ,,turkey ,,puddings4 ,mince thirty small onions and mix them with an equal quantity of bread crumbs that have been soaked in milk4 ,chop an equal quantity of the flesh of cold turkey4 ,mix all together1 and pound it very well in a mortar4 ,pass it through a cullender1 and then return it to the mortar and beat it again1 adding gradually the yolks of six hard eggs1 and a pint of cream or half a pound of butter4 ,season it to your taste with salt1 mace and nutmeg4 ,have ready some skins1 nicely cleaned as for sausages4 ,fill the skins with the mixture1 and tie up the ends4 ,then simmer your puddings1 but do not let them boil4 ,take them out1 drain them1 and put them away to get cold4 ,when you wish to cook them for immediate use prick them with a fork1 wrap them in buttered paper1 and broil them on a gridiron4 ,similar puddings may be made of cold fowls4 ,,baked ,,pigeons1 ,,or ,,pigeons ,a ,,la ,,crapaudine4 ,split the pigeons down the back4 ,take out the livers1 which you must mince with bacon and sweet-herbs1 adding to them the livers of fowls or other birds1 if you have them1 and bacon in proportion4 ,or you may substitute sausage-meat4 ,add bread-crumbs soaked in milk1 and the yolks of two eggs or more1 with salt1 pepper1 mace and nutmeg to your taste4 ,mix all together1 and stuff your pigeons with it1 and then glaze them all over with beaten white of egg4 ,place them in a buttered pan1 and set them in the oven4 ,bake them half an hour4 ,before you serve them up1 squeeze some lemon-juice into the gravy4 ,,broiled ,,pigeons4 ,split your pigeons and flatten them4 ,make a seasoning of sweet oil1 salt1 pepper1 chopped shalots1 and chopped parsley4 ,rub this seasoning all over the pigeons4 ,then cover them with grated bread crumbs4 ,wrap each in a sheet of white paper1 and broil them on a slow fire4 ,serve them up with a sauce made of minced onions1 butter rolled in flour1 lemon-juice or vinegar1 and salt and pepper4 ,,pigeons ,,pear-,,fashion4 7,,pigeons ,,au ,,poire47 ,first1 bone your pigeons4 ,to do this1 take a sharp knife1 and slipping it under the flesh carefully loosen it from the bone1 and do not tear the skin4 ,begin at the upper part of the bird1 just above the wings1 scrape gradually down1 and finish at the legs4 ,then take hold of the neck1 and draw out the whole skeleton at once4 ,make a good force-meat or stuffing 7as directed for baked pigeons71 and fill them with it1 making them each into the shape of a large pear4 ,fasten them with skewers4 ,glaze them all over with yolk of egg1 and then roll them in grated bread-crumbs4 ,stick in the top of each1 the lower end of the leg1 to look like the stem of a pear4 ,lay them in a buttered dish 7but not so close as to touch each other7 and bake them4 ,make a good gravy1 thickened with the yolk of an egg1 and some butter rolled in flour4 ,,pigeons ,,with ,,peas4 ,take two or four pigeons 7according to their size71 and truss them with the feet inwards4 ,put them into a stew-pan with a piece of butter rolled in flour1 and two or three slices of cold ham1 or bacon1 and a little water4 ,let them stew gently till brown4 ,then add a quart of green peas1 and a bunch of mint1 with another piece of butter1 and a little warm water or milk4 ,let them stew slowly1 and when they are quite done1 stir in some more butter4 ,serve up the pigeons with the peas under them4 ,,roasted ,,partridges4 ,lard the partridges1 and put in the inside of each a laurel leaf1 and an orange cut in pieces4 ,if you omit the laurel leaf1 do not peel the orange1 but put in the pieces with the rind on them4 ,these must be taken out before the partridges are sent to table4 ,be careful not to roast them too much4 ,,partridges ,,with ,,cabbage4 ,having trussed the partridges1 put them into a stew-pan with a large piece of butter rolled in flour2 a quarter of a pound of bacon or ham cut into dice2 a bunch of sweet-herbs1 and a little warm water4 ,put into another stew-pan a fine ,savoy cabbage1 with a pint of the dripping of beef or pork4 ,let it stew slowly till nearly done4 ,then take out the cabbage and drain it1 and put it into the stew-pan to cook with the partridges for half an hour4 ,lay the cabbage under the partridges when you send them to table4 ,a ,,partridge ,,pie4 ,take three pair of large partridges and truss them as you do fowls4 ,rub them all over with a mixture of pepper1 salt1 powdered mace and powdered nutmeg4 ,take a pound of fat bacon and two pounds of lean veal1 and cut them into small pieces4 ,put them into a stew-pan with a quarter of a pound of butter4 ,add a bunch of sweet-herbs1 and a few shalots or small onions1 all minced fine4 ,stew them till the meat seems to be quite done1 and then put it into a cullender to drain4 ,afterwards put the meat into a mortar1 season it with pepper1 salt1 nutmeg and mace1 and pound it to a smooth paste2 moistening it at times with some of the liquor in which it was stewed4 ,prepare a rich paste1 and spread a sheet of it over the bottom of a large and deep buttered dish4 ,put in the partridges1 side by side1 pour in a little water1 add a piece of butter1 and cover them with the pounded meat4 ,lay on the top a few slices of cold ham4 ,roll out a thick piece of paste for the lid1 and cover the pie with it2 cutting the edges into square notches1 and folding over the half of each notch4 ,ornament the lid with leaves and flowers made of paste4 ,bake it three hours1 and see that the oven is not so hot as to scorch it4 ,when done1 glaze it all over with white of egg4 ,this pie will be greatly improved by the addition of some truffles4 ,if you cannot procure truffles1 mushrooms cut in pieces may be substituted4 ,,roasted ,,pheasants4 ,make a stuffing of fresh raw oysters1 chopped1 and seasoned with pepper1 salt1 nutmeg1 and mace4 ,mix with it some sweet oil1 some yolk of egg1 and fill the pheasants with this stuffing4 ,cover the pheasants with thin slices of bacon or cold ham2 wrap them in buttered sheets of white paper1 and roast them4 ,serve them up with oyster sauce4 ,,broiled ,,quails4 ,split the quails down the back1 and flatten them4 ,put them into a stew-pan with sweet-oil1 salt1 pepper1 and a leaf or two of laurel4 ,cover them with thin slices of bacon or ham1 and let them stew slowly on hot coals4 ,when nearly done1 take them out1 strew over them grated breadcrumbs1 and broil them on a gridiron4 ,put into the stew-pan a little warm water1 and scrape down whatever adheres to the sides2 skim it1 and let it come to a boil4 ,pour this gravy into the dish in which you serve up the quails1 and lay the bacon round it4 ,,roasted ,,plovers4 ,scald and pick your plovers1 but do not draw them4 ,lard them1 and lay slices of toasted bread in the dripping-pan to receive what falls from the birds while roasting4 ,serve them up with the toast under them4 ,woodcocks and snipes are roasted in the same manner4 ,,part ,,the ,,fourth ,,fish4 ,,stewed ,,salmon4 ,pour a half-pint of white wine into a stew-pan1 with some sliced carrots1 onions1 and mushrooms2 pepper1 salt1 and mace2 and a bunch of chopped sweet-herbs4 ,lay in your piece of fresh salmon1 and pour over it some more wine4 ,stew it slowly for an hour or more4 ,when done1 serve it up with the sauce that is under it1 and also with some sauce ,mayonnaise in a boat4 ,the sauce ,mayonnaise is made as follows3-- ,put into a small tureen the yolks of two beaten eggs1 a little salt and ,cayenne pepper1 and a very little vinegar4 ,stir and mix it well2 then add 7a drop at a time7 two table-spoonfuls of sweet-oil1 stirring all the while4 ,when it is well mixed1 stir in gradually some more vinegar4 ,to stir and mix it thoroughly will require a quarter of an hour4 ,it will then be very delicate4 ,you may color it green by adding a little juice of spinach1 or some chopped parsley or tarragon at the first1 when you put in the eggs4 ,,roasted ,,salmon4 ,a large piece of fresh salmon is very fine roasted on a spit1 first rubbing it with salt1 and then basting it all the time with sweet-oil or butter4 ,for roasted salmon1 make a sauce as follows3--,put into a sauce-pan a little parsley1 a shalot or small onion1 a few mushrooms1 and a piece of butter rolled in flour1 pepper1 salt1 and a gill or more of white wine4 ,let these ingredients boil for half an hour2 then strain them through a sieve1 and mix with the sauce a table-spoonful of olive-oil4 ,,broiled ,,salmon4 ,cut several slices of fresh salmon2 soak them an hour in a mixture of sweet-oil1 chopped parsley1 and shalots minced fine1 with salt and pepper4 ,then take each slice with the seasoning on it1 and wrap it in buttered paper4 ,broil the slices on a gridiron4 ,when thoroughly done1 take off the paper1 and serve up the salmon with melted butter and capers4 ,any other large fish may be dressed like salmon4 ,,salt ,,cod-,,fish4 ,let it soak twenty-four hours in cold water1 which must be changed several times1 and every time you change it pour in a wine-glass of vinegar1 which will greatly improve the fish4 ,boil the cod till thoroughly done2 then cut the flesh into very small slips2 mix it with parsley1 butter1 vinegar1 ,cayenne pepper1 nutmeg1 and mace2 add to the mixture some boiled onions1 mashed potatoes1 and the yolks of two or three beaten eggs4 ,put the whole mixture into a deep dish1 and make it up into the form of a thick round cake4 ,go all over it with a bunch of feathers1 or a small brush1 dipped in sweet-oil2 and then grate bread crumbs all over it4 ,set it in the oven till brown4 ,serve it up1 surrounded with triangular or three-cornered slices of toast1 dipped in melted butter4 ,halibut may be dressed in the same manner1 putting salt in the water when you boil it1 and also in the seasoning4 ,fresh cod may be cooked in the same way4 ,,broiled ,,fresh ,,mackerel4 ,split your mackerel down the back2 season it with pepper and salt2 cover it all over with oil or butter1 and let it lay for half an hour or more2 then broil it1 pouring on it whatever of the seasoning may be left in the dish4 ,serve it up1 with sauce in a boat4 ,let the sauce be of melted butter1 with parsley1 and a little lemon-juice1 or vinegar4 ,or you may broil the mackerel whole1 having first seasoned it as above1 and wrapped it in oiled paper4 ,,broiled ,,fresh ,,shad4 ,having split the shad in half1 cover it all over with a seasoning of oil1 pepper1 salt1 chopped onions1 parsley1 and laurel-leaf4 ,let it lie an hour or two in the seasoning4 ,then broil it1 covered with the seasoning1 and adding a piece of butter4 ,or you may cook the shad whole4 ,make a stuffing of the above ingredients1 with the addition of some grated bread2 put the stuffing into the shad1 and bake it1 first pouring over it a glass of white wine4 ,any large fresh fish may be baked in the same manner4 ,,hashed ,,fish4 ,take any sort of cold fish1 bone it1 and then chop it with the remains of a cold omelet1 and some mushrooms if you have them4 ,mix with it some chopped parsley1 a little butter1 a slice of bread soaked in milk1 and the yolks of two or three hard-boiled eggs chopped fine4 ,mix all together1 and season with pepper and salt4 ,stew it gently with a little water for half an hour4 ,,lobster ,,pie4 ,having boiled your lobster1 take out the meat from the shell1 season it with salt1 mustard1 ,cayenne pepper1 and vinegar1 and beat it well in a mortar4 ,then stir in a quarter of a pound of butter1 the yolks of two beaten eggs1 and two ounces or more of grated bread crumbs4 ,make some puff-paste1 put in the mixture1 and cover it with a lid of paste ornamented with leaves or flowers of the same4 ,bake it slowly4 ,,oyster ,,loaves4 ,have ready some small loaves or rolls of bread4 ,cut a round piece out of the top of each1 and scoop out the crumb or soft part4 ,take the liquor of your oysters1 put into it the crumbs1 with a little chopped celery1 and a large piece of butter4 ,as soon as it boils1 pour the liquor over the oysters1 and this will cook them sufficiently4 ,fill your loaves with the oysters1 putting into each a tea-spoonful of cream4 ,lay on again the piece of crust that was cut out of the top of each loaf or roll1 and set them in the oven for a few minutes4 ,,part ,,the ,,fifth4 ,,vegetables4 ,,stewed ,,lettuce4 ,wash a fine lettuce1 and tie it up with a string passed several times round it1 to keep the leaves together4 ,put it in boiling water1 with a little salt4 ,when the lettuce has boiled1 take it out and press it to squeeze out the water1 but be careful not to break it4 ,having mixed1 in a stew-pan1 a large spoonful of butter with a spoonful of flour1 add half a pint of cream or rich milk2 put in the lettuce1 with a very little salt1 half a nutmeg grated1 and two lumps of sugar4 ,let it boil ten minutes4 ,take out the lettuce1 stir the yolks of two beaten eggs into the sauce1 and serve all up together4 ,,stewed ,,spinach4 ,take young spinach1 and throw it into boiling water with some salt4 ,when it has boiled1 take it out1 drain it1 and lay it in cold water for a quarter of an hour4 ,then drain it and squeeze it4 ,cut it small1 and put it into a stew-pan1 with a large piece of butter4 ,after it has stewed slowly for a quarter of an hour1 add a spoonful of flour1 with a little salt1 sugar1 and nutmeg4 ,moisten it with cream or milk1 and let it simmer again over a slow fire for another quarter of an hour4 ,then serve it up1 and lay on it slices of toasted bread dipped in melted butter4 ,,stewed ,,cucumbers4 ,lay your cucumbers in cold water for half an hour2 then pare them1 and cut them into slips about as long as your little finger2 take out the seeds2 then boil the cucumbers a few minutes1 with a little salt4 ,take them out1 and drain them well4 ,put into a stew-pan some butter rolled in flour1 and a little cream4 ,stew your cucumbers in it for ten minutes4 ,when you take them off1 stir in the yolks of two beaten eggs2 and if you choose1 a tea-spoonful of vinegar4 ,,stewed ,,beets4 ,boil some beets4 ,then peel and cut them into slices4 ,stew them for a quarter of an hour with a piece of butter rolled in flour1 some onion and parsley chopped fine1 a little vinegar1 salt and pepper1 and a clove of garlic4 ,,stewed ,,carrots4 ,scrape and wash your carrots4 ,scald them in boiling water2 then drain them1 and cut them into long slips4 ,stew them in milk or cream1 with a little salt1 pepper1 and chopped parsley4 ,when done1 take them out1 stir into the sauce the yolks of one or two eggs1 and a lump or two of loaf-sugar1 and pour it over the carrots4 ,,stewed ,,cabbage4 ,having washed your cabbage1 cut it in four1 and throw it into boiling water with some salt4 ,when it has boiled till quite tender1 take it up1 squeeze out the water1 and put the cabbage to drain4 ,then lay it in a stew-pan with butter1 salt1 pepper1 nutmeg1 a spoonful of flour1 and half a pint of cream4 ,stew it a quarter of an hour1 and pour the sauce over it when you send it to table4 ,cauliflowers may be stewed in the same manner4 ,,stewed ,,peas4 ,take two quarts of green peas2 put them into a stew-pan with a quarter of a pound of butter1 a bunch of parsley1 and the heart of a fine lettuce cut in pieces1 a bunch of mint1 three or four lumps of sugar1 some salt and pepper1 and a very little water4 ,stir all together1 set it on coals and let it stew gently for an hour or an hour and a half4 ,having taken out the parsley1 add a piece of butter rolled in flour2 and stir in the yolks of two eggs just before you send it to table4 ,you may1 if you choose1 put in the lettuce without cutting it in pieces2 tie it up with the bunch of parsley and two onions1 and withdraw the whole before you dish the peas4 ,serve up the lettuce in another dish4 ,,stewed ,,beans4 ,put into a stew-pan some parsley and some chives or little onions chopped fine1 some mushrooms 7if you have them7 chopped also1 and a large piece of butter rolled in flour4 ,add a glass of white wine and a little water4 ,stir all together1 and then put in as many beans as will fill a quart measure when strung and cut small2 having first soaked them a quarter of an hour in cold water4 ,let them stew gently on hot coals till quite tender4 ,just before you serve them up1 stir in the yolks of two eggs4 ,you may substitute for the wine a tumbler of cream1 but it must be stirred in at the last4 ,,stewed ,,onions4 ,boil some small onions with salt1 and then drain them4 ,lay them in a stew-pan with a piece of butter1 and sprinkle them with flour1 pepper and salt4 ,pour on them some cream1 and then turn every onion with a spoon4 ,stew them ten minutes1 and serve them up4 ,,onions ,,stewed ,,in ,,wine4 ,boil twenty or thirty onions a quarter of an hour with a bunch of sweet herbs1 some salt1 a few cloves1 and a laurel leaf4 ,then take out the onions1 and put them into a stew-pan with some salt1 a piece of butter rolled in flour1 and a pint of red wine4 ,stew them another quarter of an hour1 and serve them up garnished with pieces of toast dipped in the sauce4 ,,stewed ,,mushrooms4 ,having peeled and washed your mushrooms1 drain them1 and stew them with butter1 pepper1 salt1 and a little chopped parsley1 adding a little flour and warm water4 ,when they are done1 stir into the sauce the yolks of two or three eggs1 and some cream4 ,toast and butter a slice of bread4 ,lay it on the dish under the mushrooms1 and pour the sauce over them4 ,put in a small onion with the mushrooms1 that you may know by its turning almost black1 whether there is a poisonous one among them4 ,if the onion turns black1 throw away all the mushrooms4 ,,stewed ,,potatoes4 ,boil eight or nine large potatoes with a little salt1 and then peel and cut them in slices4 ,put into a stew-pan a large piece of butter1 a spoonful of flour1 some salt1 and half a grated nutmeg4 ,add a half-pint of cream1 and mix all together4 ,when this sauce boils1 put in your sliced potatoes1 and let them stew a quarter of an hour4 ,,stewed ,,potatoes ,,with ,,turnips4 ,pare and boil an equal quantity of turnips and potatoes4 ,when done1 drain and mash them4 ,melt some butter in a stew-pan1 and add to it a little mustard4 ,stew the mixed potatoes and turnips in it1 with a small quantity of hot milk1 for about ten minutes4 ,,asparagus ,,with ,,cream4 ,wash and boil four or five bundles of asparagus4 ,have ready a pint of cream1 or a pint of milk1 with the yolks of six eggs stirred into it4 ,take four large rolls of bread1 and cut a round piece out of the top of each4 ,scoop out the crumb from the inside of the rolls1 and put it into the cream with the heads of the asparagus1 of which you must save out a sufficient number 7with a small piece of the stalk left on each7 to stick the rolls with4 ,make holes in the top-pieces of the rolls4 ,fry the rolls in butter4 ,put the most of the asparagus heads into the cream mixed with the crumb of the rolls1 and simmer it awhile over a slow fire4 ,when the rolls are fried1 fill their cavities with the mixture4 ,stick the tops with the remainder of the asparagus1 and lay them on the rolls4 ,asparagus may be simply boiled with salt1 and served up on toasted bread dipped in oil1 and eaten with oil sauce4 ,,potatoes ,,stewed ,,whole4 ,boil two dozen small new potatoes1 with some salt4 ,put into a stew-pan a piece of butter rolled in flour1 half the peel of a lemon grated1 half a nutmeg grated1 some salt1 two or three lumps of sugar1 and three tea-spoonfuls of sweet oil4 ,lay the potatoes in this mixture1 squeeze over them the juice of a lemon1 and let them stew gently about ten minutes4 ,,fried ,,potatoes4 ,make a batter with the yolks of three eggs1 a little salt1 a table-spoonful of oil1 a table-spoonful of brandy1 and sufficient flour or grated bread to thicken it4 ,have ready some large cold potatoes cut in slices4 ,dip each slice in the batter1 and fry them in butter4 ,,fried ,,cauliflower4 ,wash a fine large cauliflower1 and cut it into quarters4 ,having boiled some water with salt1 throw the cauliflower into it1 and boil it till you can nip it easily with your fingers4 ,take it out and drain it4 ,then put it into a pan with salt1 pepper and vinegar1 and let it lie half an hour1 turning it frequently4 ,make the following batter1 which must be prepared half an hour or more before it is wanted1 that it may have time to rise4 ,take three table-spoonfuls of flour1 three beaten eggs1 a table-spoonful of butter melted in a little warm water1 a spoonful of sweet oil1 and a spoonful of brandy4 ,stir all together2 and if you find it too thin1 add a little more flour2 cover it1 and let it set half an hour4 ,then beat to a stiff froth the whites of the eggs1 and stir them hard into the batter4 ,dip your quarters of cauliflower into this mixture1 and fry them of a fine light brown4 ,when the cauliflower is done1 let it remain in the pan a quarter of an hour before you send it to table4 ,lay fried parsley round it4 ,broccoli may be fried in the same manner4 ,,fried ,,celery4 ,take ten or twelve fine stalks of celery4 ,cut them into pieces about six inches long1 and lay them an hour in salt and water4 ,drain them1 spread them on a dish1 and sprinkle them with powdered sugar4 ,make a batter of eggs1 milk1 and grated bread2 allowing four eggs to a pint of milk4 ,dip each piece of celery into the batter1 and fry them in butter4 ,,broiled ,,mushrooms4#ga-99 ,peel1 wash1 and drain your mushrooms1 and then cut them in pieces4 ,make a square case of white paper1 and butter it well4 ,fill it with the mushrooms mixed with butter1 salt1 and pepper4 ,broil them on the gridiron over a clear fire1 and serve them up in the paper4 ,if you choose1 you may mix with the mushrooms some chopped onion and sweet-herbs4 #ga-99 ,in gathering mushrooms1 take only those that are of a pale pink color underneath1 and a dull white or pearl color on the top4 ,those that are perfectly white above1 or whose under side is white1 yellow1 or any color but pale pink1 are unfit to eat1 and poisonous4 ,after being gathered awhile1 the pink tinge changes to brown1 but it always appears on the good ones while in the ground4 ,,stuffed ,,cabbage4 7,,choux ,,farcis47 ,take a large cabbage1 with a hard full head2 put it into boiling water with some salt1 and let it boil from five to ten minutes4 ,then take it out and drain it4 ,cut off the stalk close to the bottom1 so that the cabbage may stand upright on the dish1 and then carefully take out the inside leaves or heart2 leaving the outside leaves whole4 ,chop fine what you have taken out of the inside1 and chop also some cold ham and veal1 or cold chicken4 ,likewise four eggs boiled hard4 ,mix together the chopped eggs1 the ham and veal1 the cabbage heart1 and some grated bread1 adding salt and pepper4 ,fill the cabbage with this stuffing1 and tie tape round it to keep the outside leaves together4 ,then put it into a deep stew-pan1 with a quarter of a pound of butter rolled in flour1 and an onion stuck full of cloves4 ,let it simmer over a slow fire for two hours or more4 ,when it is done1 take off the tape1 set the cabbage upright in a dish1 and pour melted butter over it4 ,lettuce may be done in the same manner4 ,,stuffed ,,potatoes4 ,take eight very large potatoes1 wash and pare them4 ,make a small slit or incision in each of them1 and scoop out carefully with a knife as much of the inside as will leave all round a shell about the thickness of two cents4 ,then make a force-meat of the substance you have taken out of the inside1 mixing it with two minced onions1 a small piece of minced cold ham or pork1 about two ounces of butter1 and a little parsley2 adding the yolks of two or three beaten eggs4 ,mix the stuffing thoroughly1 by pounding it in a mortar4 ,butter the inside of the potatoes1 and fill them with this mixture4 ,then having buttered a large dish1 lay your potatoes in it separately4 ,bake them half an hour1 or till they are of a fine brown4 ,when you mash potatoes1 moisten them with milk or cream1 adding a little salt4 ,heap them up on the dish in the form of a pyramid4 ,smooth the sides of the pyramid with the back of a spoon1 and brown it by holding over it a red-hot shovel4 ,,stuffed ,,cucumbers4 ,cut off one end of each of the cucumbers1 and scoop out all the seeds with a fork4 ,then pare them4 ,prepare a stuffing made of bread crumbs1 cold meat minced1 salt1 pepper1 and sweet-herbs4 ,fill your cucumbers with it1 and fasten on with a skewer the pieces you have cut off from their ends4 ,sow up every one separately in a thin cloth4 ,put them into a pan with butter1 flour1 a bunch of sweet-herbs1 and a little warm water4 ,let them stew very slowly for about two hours1 and then take them out4 ,remove the cloths1 and serve up the cucumbers with the sauce under them4 ,,stuffed ,,tomatas4 ,scoop out the inside of a dozen large tomatas1 without spoiling their shape4 ,pass the inside through a sieve1 and then mix it with grated bread1 chopped sweet-herbs1 nutmeg1 salt1 and pepper4 ,stew it ten minutes1 with a laurel leaf1 or two peach leaves4 ,remove the leaves1 and stuff the tomatas with the mixture1 tying a string round each to keep them in shape4 ,sprinkle them all over with rasped bread-crust4 ,set them in a buttered dish1 and bake them in an oven4 ,take off the strings1 and serve up the tomatas4 ,egg-plants may be cooked in the same manner4 ,,cauliflowers ,,with ,,cheese4 ,having washed and boiled your cauliflowers in salt and water1 drain them well4 ,make a white sauce in a small pan1 with butter rolled in flour1 and a little milk4 ,pour some of this sauce into the bottom of a dish that will bear the fire4 ,chop your cauliflower1 and spread a layer of it on the sauce4 ,then cover it with a layer of rich cheese1 grated and slightly sprinkled with pepper4 ,then spread on the remainder of the cauliflower1 and then another layer of peppered cheese1 and so on till your dish is nearly full4 ,pour over it the rest of the sauce4 ,prepare two or three handfuls of grated bread1 mixed with a little of the grated cheese4 ,spread it all over the surface of the last layer of cauliflower1 and smooth it with the back of a spoon4 ,allow a quarter of a pound of cheese to each cauliflower4 ,put the dish in a slow oven about a quarter of an hour before you serve it up1 and bake it till a brown crust forms on the outside4 ,clear off the butter from the edges of the dish1 and send it to table hot4 ,broccoli may be done in the same manner4 ,,ragooed ,,cabbage4 ,wash a fine savoy cabbage1 and boil it for half an hour in salt and water4 ,then take it out1 drain it1 and lay it for ten minutes in cold water4 ,afterwards squeeze and drain it well1 and take out the stalk4 ,chop the cabbage slightly1 and put it into a stew-pan with a quarter of a pound of butter1 and add two table-spoonfuls of flour4 ,season it with salt and pepper1 and moisten it with a little water4 ,let it stew slowly for an hour1 and then serve it up4 ,cauliflowers or broccoli may be done in the same manner4 ,,ragooed ,,mushrooms4 ,take a pint of fresh mushrooms4 ,when they are peeled and the stalks cut off1 put the mushrooms into a stew-pan with two table-spoonfuls of vinegar1 a sprig or two of parsley1 a small onion1 a few chives chopped fine1 some salt1 pepper1 and grated nutmeg4 ,let it boil gently for a quarter of an hour4 ,before it goes to table1 stir in the yolks of two eggs4 ,if the onion has turned blue or black1 throw the whole away1 as it is evident that some poisonous ones are among the mushrooms4 ,,purees4 ,the word ,puree cannot be exactly translated1 as there is nothing in the ,english language that gives precisely the same idea4 ,in ,french it is generally applied to a certain manner of cooking vegetables that converts them into a substance resembling marmalade1 which1 when the coarser parts are strained out1 leaves a fine smooth jelly4 ,it is served up with meat4 ,,puree ,,of ,,turnips4 ,wash and pare some of the finest turnips4 ,cut them into small pieces1 and let them lie for half an hour in cold water4 ,then take them out and drain them4 ,put them into a stew-pan1 with a large piece of butter and some salt and pepper4 ,moisten them with a little broth or boiling water4 ,let them stew over a very slow fire1 for five or six hours1 stirring them frequently4 ,then rub them through a sieve1 and serve up the jelly with roast meat4 ,,puree ,,of ,,celery4 ,wash your celery1 peel it1 and stew it slowly for three or four hours1 with salt1 and a very little water4 ,then pass it through a sieve1 and season it with pepper1 salt1 and nutmeg to your taste4 ,,puree ,,of ,,onions4 ,take thirty onions2 cut them in slices and put them into a stew-pan1 with a little salt1 pepper1 and a grated nutmeg4 ,let them stew slowly till they are of a fine brown color1 and then add a table-spoonful of broth or warm water4 ,when it has attained the proper consistence1 strain it and serve it up4 ,,puree ,,of ,,mushrooms4 ,peel a pint of mushrooms1 cut them in pieces1 and put them in a pan with as much cold water as will keep them from burning4 ,throw in with them a small onion to test their goodness2 as1 if there is a bad or poisonous one among them1 the onion will turn of a bluish black while cooking4 ,in that case1 throw them all away4 ,stew them slowly till they have lost all shape and have become an undistinguishable mass4 ,then strain them4 ,put into a stew-pan a large piece of butter1 or a spoonful of flour1 and two lumps of sugar4 ,add your puree1 and let it stew again for about five minutes4 ,when you take it off the fire1 stir in the yolks of two eggs slightly beaten1 and a spoonful of cream or rich milk4 ,put it in the middle of a dish1 and lay round it thin slices of fried bread or toast4 ,,puree ,,of ,,beans4 ,having strung and cut your beans till you have a quart1 throw them into boiling water1 with a little salt4 ,let them remain a quarter of an hour4 ,then drain them1 and throw into cold water to green them4 ,after they have lain half an hour in the cold water1 take them out and drain them again4 ,put a large piece of butter into a stew-pan with some pepper1 a little salt1 and a spoonful of flour4 ,add your beans1 and cover them with broth or warm water4 ,put in a bunch of sweet-herbs cut small1 and stew the whole very slowly till it has dissolved into a mass4 ,then strain it4 ,put a piece of butter into the puree1 and serve it up4 ,,puree ,,of ,,green ,,peas4 ,take a quart of shelled green peas4 ,wash them1 and put them into a stew-pan with water enough to cover them1 a little salt and pepper1 a piece of butter the size of a walnut1 a laurel leaf or a couple of peach-leaves1 and a bunch of mint4 ,let them stew very slowly2 and if necessary moisten them occasionally with a little warm water or broth4 ,stir them frequently1 that they may not stick to the pan4 ,when they become of the consistence of marmalade1 strain it4 ,chop an onion fine1 fry it in butter1 and have it ready to mix with the puree4 ,dried split peas may be made into a puree in the same manner4 ,purees may be made in a similar manner of different sorts of meat1 poultry c4 seasoned1 stewed slowly to a jelly1 then strained through a cullender or sieve1 and taken as soups4 ,,eggs1 c4 ,in choosing eggs1 hold them up against the light1 and if you see that the yolk is round1 and the white thin and clear1 you may suppose them to be good4 ,but if the yolk appears to be broken and mixed with the white1 giving it a thick cloudy look1 you may be sure that the egg is bad4 ,eggs may be preserved by keeping them in a keg of lime-water1 or by greasing each egg all over with dripping1 and putting them into a tight vessel filled with wood-ashes1 placing them all with their small ends downwards4 ,you may also keep them by burying them in salt4 ,still they are never so good as when quite fresh4 ,when you break eggs for use1 do every one separately1 in a saucer4 ,if you find the egg good1 throw it into the pan in which they are to be beaten4 ,if you meet with a bad one1 throw it away and wash the saucer or get a clean one4 ,a single bad egg will make the whole mixture heavy1 spungy1 and of an unpleasant taste4 ,,boiled ,,eggs4 ,when the water boils hard1 put in the eggs1 and let them boil exactly three minutes4 ,then take them out1 and cover them up for about a minute1 which will greatly improve them4 ,send them to table wrapped in a napkin1 and laid in a deep dish4 ,,fried ,,eggs4 ,melt a piece of butter in a frying-pan4 ,when it ceases to hiss1 put in the yolks only of your eggs4 ,season them with pepper and salt4 ,when fried1 color them by holding over them a red-hot shovel4 ,,stewed ,,eggs4 ,melt some butter in a dish that will bear the fire4 ,add to it salt1 and nutmeg1 and a little milk in the proportion of a table-spoonful to each egg4 ,mix them well together4 ,then lay over it the yolks of your eggs1 first ascertaining that they are all good4 ,let it stew over a slow fire for a few minutes2 and color it by holding over it a red-hot shovel4 ,the eggs must not be allowed to get hard1 but the surface should be soft and perfectly smooth and even4 ,before you put in the eggs1 you may stir into the mixture some heads of boiled asparagus4 ,,stuffed ,,eggs4 ,boil twelve eggs hard4 ,take off the shell1 and cut each egg in half4 ,take out the yolks1 and pound them in a mortar with a quarter of a pound of butter2 a nutmeg2 some grated bread that has been soaked in milk2 a little salt2 and if you choose1 some minced sweet-herbs4 ,fill the whites of the eggs with this stuffing1 heaping it up1 and smoothing it into a round even shape4 ,butter a dish1 and spread over the inside a thin layer of the stuffing4 ,arrange in it all your halves of eggs1 the bottoms downwards4 ,put them into an oven1 the lid of which must be hot4 ,let them set about five minutes1 and then send them to table4 ,,egg ,,snow4 ,take a quart of milk1 and stir into it two spoonfuls of rose-water1 and a quarter of a pound of white sugar1 with a powdered nutmeg4 ,add by degrees the yolks of twelve eggs well beaten4 ,boil the whole together1 stirring it all the time1 so as to make a thick smooth custard4 ,if you keep it too long on the fire1 it will be lumpy4 ,set it away to get cold in a deep dish4 ,beat the whites of the eggs to a stiff froth that will stand alone1 adding to it twelve drops of essence of lemon4 ,heap it on the dish of custard so as to look like a pile of snow2 or you may drop it with a large spoon1 so as to form separate balls4 ,on the top of each ball you may lay a tea-spoonful of stiff currant-jelly4 ,,pancakes4 ,beat together a quart of sifted flour1 six eggs1 a table-spoonful of brandy1 a grated nutmeg1 a little salt1 and sufficient water to make a thin batter4 ,melt a piece of butter in a frying-pan1 or substitute a little sweet-oil4 ,pour in a ladleful of the batter1 and let it spread into a circular form4 ,when it is slightly brown on one side1 turn it carefully on the other4 ,serve them up with white sugar grated over each4 ,you may color them pink1 by stirring into the mixture some of the juice of a beet-root1 which has been boiled and then beaten in a mortar4 ,,omelets4 ,cheese ,omelet4--,grate some rich cheese1 and mix it gradually with your eggs while beating them4 ,season with salt and pepper4 ,melt some butter in a frying-pan4 ,put in your omelet1 and fry it first on one side1 and then on the other4 ,when you dish it up1 fold it over in half4 ,bread ,omelet4--,put two handfuls or more of bread crumbs into half a pint of cream1 with a grated nutmeg and a little salt4 ,when the bread has absorbed all the cream1 stir it into the eggs as you beat them for the omelet4 ,fry it in butter1 and when dished1 fold one half over the other4 ,lobster ,omelet4--,beat in a mortar the flesh of a boiled lobster1 adding1 at times1 a little butter2 and season it with pepper and salt4 ,stir it gradually into the eggs while beating them4 ,fry it in butter4 ,onion ,omelet4--,boil some onions2 mince them fine1 and moisten them with milk4 ,stir them into the eggs as you beat them4 ,ham ,omelet4--,is made with grated cold ham1 stirred into the eggs while beating4 ,omelets may be seasoned in the same manner with parsley1 chopped sweet-herbs1 or mushrooms4 ,also with minced oysters4 ,,maccaroni4 ,boil half a pound of maccaroni with two ounces of butter1 some whole pepper1 and a little salt4 ,do not let it boil long enough for the maccaroni to lose its shape4 ,when done1 mix with it a quarter of a pound of rich cheese1 scraped or grated4 ,butter a deep dish1 and put the mixture into it4 ,then set it for a quarter of an hour in the oven4 ,brown the top with a red-hot shovel4 ,,maccaroni ,,pie4 ,take half a pound of maccaroni1 and put it into a stew-pan with an ounce of butter1 a little salt and pepper1 and water enough to cover it4 ,stew it till dry4 ,then grate a quarter of a pound of fine cheese1 and mix it with the maccaroni1 adding another ounce of butter4 ,set it away to get cold4 ,take another pan1 which must be very deep1 with a flat bottom1 and nearly the shape of a drum4 ,butter the inside4 ,make a good paste1 and cover with it the whole interior of the pan1 sides and bottom4 ,put in the maccaroni4 ,cover the pie with a lid of paste4 ,bake it at least half an hour4 ,when done1 loosen it from the pan and turn it out on a dish4 ,it will be in the form of a drum1 if the pan was of that shape4 ,,blancmange ,,in ,,eggs4 ,take two ounces of shelled sweet almonds1 and one ounce of shelled bitter almonds4 ,blanch them by throwing them into scalding water to make the skins peel off easily2 then put them in cold water2 wipe them dry afterwards1 and pound them in a mortar1 adding at times a little rose-water4 ,dissolve an ounce of isinglass in warm water1 and then stir it into a quart of cream4 ,add a quarter of a pound of broken loaf-sugar1 and a wine-glass of rose-water4 ,boil it hard for a quarter of an hour1 and stir it all the time4 ,then strain it through a linen bag1 and put it into egg-cups1 or into the halves of egg-shells nicely and evenly trimmed1 and set it away in a cold place to congeal4 ,have ready some calves-feet jelly 7made according to the directions given in the article ,chickens in ,jelly72 and when the blancmange is firm1 take out a small piece from the middle of each cupful1 and replace it with a lump of the jelly1 put in so as to look like the yolk of the egg4 ,or if more convenient1 you need not put in the jelly till you have taken the blancmange out of the cups or egg-shells1 which must be done by wetting the moulds with warm water on the outside4 ,the jelly for this purpose must be very high-colored1 by means of brandy1 or dark sweet wine4 ,if nicely managed1 the blancmange and jelly will look like eggs cut in half4 ,lay them in a circle round a dish that contains something high and ornamental1--for instance1 a pyramid of ice-cream4 ,,part ,,the ,,sixth4 ,,pastry1 ,,cakes1 c4 ,,french ,,paste4 ,sift a quart of flour1 and lay it in a pan4 ,make a hole in the middle1 and put into it the white of an egg slightly beaten1 a piece of butter the size of an egg1 and a very little salt4 ,pour in gradually as much cold water as will moisten it4 ,mix it well with your hands1 as rapidly as possible1 and see that no lumps are left in it4 ,set it away to cool1 and in a quarter of an hour roll it out1 and spread over it half a pound of butter which has been kept in ice4 ,then fold up the paste with the four sides laid one over another1 so as entirely to inclose the butter1 and set it for half an hour in a cool place4 ,then roll it again2 fold it1 and give it another roll4 ,set it away again2 and in half an hour roll it out twice more1 and it will be fit for use4 ,,puff ,,paste4 ,may be made with a pound of butter1 and a pound and a quarter of sifted flour4 ,the butter must be washed in cold water1 and then squeezed very hard1 and made up into a lump4 ,divide it into eight parts4 ,mix one part of the butter with the flour1 adding just enough of water to moisten it4 ,roll it out2 spread over it a second portion of the butter2 flour it2 fold it up1 and roll it out again1 adding another division of the butter4 ,repeat this till you get in all the butter1 a piece at a time1 folding and rolling the paste with each separate portion of the butter4 ,then set it away to cool4 ,if it sets several hours1 it will be the better for it2 and better still if the paste is made the night before it is wanted2 always keeping it in a cold place4 ,while buttering and rolling1 do every thing as quickly as possible4 ,before you put it into the dishes1 roll it out once more4 ,it is difficult in warm weather to make good puff paste without a marble table1 or slab1 to roll it on4 ,,cream ,,tarts4 ,mix together a quart of flour1 half a pound of butter1 a little salt1 and two beaten eggs4 ,add a little cold water2 make it into a paste1 and set it away to cool4 ,then roll it out again4 ,cut it into round shapes with the edge of a tumbler4 ,lay round each a rim made of an even strip of the paste1 and notch it handsomely4 ,bake them for a quarter of an hour1 and then take them from the oven4 ,beat together a pint of cream1 four eggs1 and four table-spoonfuls of powdered sugar4 ,fill the tarts with this mixture1 grate nutmeg over each1 and bake them again for a quarter of an hour4 ,,almond ,,tarts4 ,blanch half a pound of shelled sweet almonds and three ounces of shelled bitter almonds4 ,beat them1 a few at a time1 in a mortar1 mixing them well1 and adding at times a little rose-water4 ,when done1 mix with them a quarter of a pound of loaf-sugar powdered1 and the juice and grated peel of half a lemon4 ,have ready some fine paste4 ,cut it into circular pieces about the size and thickness of a dollar4 ,put into each piece of paste some of the almond mixture1 heaping it up in the centre4 ,cover them with lids of the same1 and crimp the edges very neatly4 ,bake them about half an hour1 and grate sugar over them when done4 ,,rissoles4 ,make some fine paste1 and cut it out with the edge of a tumbler4 ,have ready some minced veal1 seasoned in the best manner1 or some chopped oysters1 or any sort of force-meat1 and lay some of it on one half of each piece of paste4 ,then turn over it the other half1 so as to inclose the meat4 ,crimp the edges4 ,put some butter into a frying-pan4 ,lay the rissoles into it1 and fry them of a light brown4 ,they should be in the shape of a half-moon4 ,,almond ,,custards4 ,blanch and pound in a mortar half a pound of shelled sweet almonds1 and three ounces of peach-kernels1 or shelled bitter almonds1 adding sufficient rose-water to moisten them4 ,when they are all pounded to a paste1 mix with them a quarter of a pound of powdered loaf-sugar1 and boil them in a quart of milk or cream4 ,then set it away to cool4 ,when cold1 stir eight beaten eggs into it4 ,put the mixture into cups4 ,set them in an iron oven half filled with water1 and bake them4 ,,vanilla ,,custards4 ,cut a vanilla bean into slips1 and boil them in a quart of milk1 with a quarter of a pound of white sugar4 ,let it boil slowly for a quarter of an hour1 and then set it away to cool4 ,when cold1 stir into it eight beaten eggs1 having left out the whites of four4 ,put the mixture into cups1 set them in water and bake them4 ,color them when done1 by holding over them a red-hot shovel4 ,when cold1 grate on sugar4 99 99 99 99 99 ,lemon ,custards are made in the same manner2 substituting for the vanilla bean the grated rind of a large fresh lemon4 ,,chocolate ,,custards4 ,cut into pieces half a pound of the best chocolate4 ,pour on it sufficient milk to prevent its burning1 and let it boil ten minutes4 ,after you remove it from the fire1 have ready a pint of boiling milk or cream1 and pour it on the chocolate4 ,beat together the yolks of eight eggs and the whites of two only1 and stir them into the chocolate with two ounces1 or more1 of loaf-sugar4 ,put the mixture into cups1 set them in an oven with water in it1 and bake them4 ,beat the six remaining whites of eggs to a froth1 adding a very little sugar1 and heap some of the froth on each custard4 ,you may lay on the top of each heap of froth one of the bonbons or confections called chocolate-nuts4 ,,coffee ,,custards4 ,take two ounces of roasted coffee and two ounces of raw coffee4 ,pound them together in a mortar1 but do not grind them4 ,boil this coffee in a quart of rich milk4 ,let it get cold1 and then strain it4 ,stir into it two ounces of powdered loaf-sugar1 and two large spoonfuls of cream4 ,beat eight eggs1 omitting the whites of four4 ,stir them gradually into the coffee4 ,put it into cups1 and bake the custards in an oven with water4 ,grate white sugar over the tops when cold4 ,,tea ,,custards4 ,boil a quart of cream or rich milk1 and pour it 7while boiling7 on three ounces of the best green tea4 ,add two ounces of loaf sugar4 ,cover it and set it away4 ,take eight eggs1 and beat them well1 leaving out the whites of four2 and when the tea is cold1 stir in the eggs4 ,then strain the whole mixture2 put it into cups1 and bake them in an oven with water4 ,grate sugar over the top of each4 ,,rice ,,pottage4 ,put six table-spoonfuls of rice into a pint of water1 and boil it till quite soft4 ,drain it through a sieve1 and put the rice into a quart of milk with a quarter of a pound of sugar1 and three or four peach-leaves1 or a few peach-kernels4 ,boil it1 and before you serve it up1 take out the peach-leaves or kernels1 and stir in the yolks of two eggs4 ,,apple ,,fritters4 ,pare and core some fine large pippins1 and cut them into round slices4 ,soak them in brandy for two or three hours4 ,make a batter1 in the proportion of four eggs to a table-spoonful of olive-oil1 a table spoonful of rose-water1 the same quantity of brandy1 the same quantity of cold water4 ,thicken the batter with a sufficient quantity of flour stirred in by degrees1 and mix it two or three hours before it is wanted1 that it may be light by fermentation4 ,put some butter into a frying-pan4 ,dip each slice of apple into the batter1 and fry them brown4 ,then drain them1 grate white sugar over them1 and send them to table4 99 99 99 99 99 ,peach ,fritters may be made in the same way1 but the peaches must be cut into quarters4 ,,bread ,,fritters4 ,boil a quart of milk with cinnamon and sugar to your taste4 ,when done1 stir in a table-spoonful of rose-water4 ,cut some slices of bread into a circular shape4 ,soak them in the milk till they have absorbed it4 ,then drain them4 ,have ready some yolks of eggs well beaten4 ,dip the slices of bread into it1 and fry them in butter4 ,serve them up strewed with powdered sugar4 ,,rice ,,cake4 ,take half a pound of rice and wash it well4 ,put it into a pint of cream or milk1 and boil it soft4 ,let it get cold4 ,then stir into it alternately a quarter of a pound of sugar1 two ounces of butter1 eight eggs well beaten 7having left out the whites of four71 and a wine-glass of rose-water1 or else the grated peel of a lemon4 ,mix all well4 ,butter a mould or a deep pan with straight sides1 and spread grated bread crumbs all over its inside4 ,put in the mixture1 and bake it three quarters of an hour4 ,ground rice is best for this cake4 ,if any of the cake is left1 you may next day cut it in slices and fry them in butter4 ,or1 instead of baking the mixture in a large cake1 you may put flour on your hands1 and roll it into round balls4 ,make a batter of beaten eggs1 sugar1 and grated bread2 dip the balls into it1 and fry them in butter4 ,,potato ,,cake4 ,roast in the ashes a dozen small or six large potatoes4 ,when done1 peel them1 and put them into a pan with a little salt1 and the rind of a lemon grated4 ,add a quarter of a pound of butter1 or half a pint of cream1 and a quarter of a pound of sugar4 ,having mashed the potatoes with this mixture1 rub it through a cullender1 and stir it very hard4 ,then set it away to cool4 ,beat eight eggs1 and stir them gradually into the mixture4 ,season it with a tea-spoonful of mixed spice1 and half a glass of rose-water4 ,butter a mould or a deep dish1 and spread the inside all over with grated bread4 ,put in the mixture1 and bake it for three quarters of an hour4 ,,sponge ,,cake--,,called ,,in ,,france ,,biscuit4 ,take ten eggs1 and beat them till very thick and smooth4 ,add gradually a pound of powdered loaf-sugar4 ,rub a lump of loaf-sugar all over the rind of a large lemon1 to draw the juice to the surface2 then grate the peel of the lemon1 and stir it into the mixture1 together with the lump of sugar4 ,squeeze in the juice of the lemon1 and add two table-spoonfuls of rose-water4 ,beat the mixture very hard2 then take half a pound of potato flour 7which is best71 or else of fine wheat flour1 and stir it in very lightly and slowly4 ,it must be baked immediately4 ,have ready some small square or oblong cases of thick white paper1 with an edge turned up all round1 and sewed at the corners4 ,they should be about a finger in length1 half a finger in breadth1 and an inch and a half in depth4 ,either butter these paper-cases1 or sift white sugar all over the inside4 ,put some of the mixture into each case1 but do not fill them to the top4 ,grate loaf-sugar over the top of each1 and bake them quickly4 ,these cakes are much better when baked in paper cases2 tins being generally too thick for them4 ,no cake requires greater care in baking4 ,if the oven is not hot enough1 both at top and bottom1 they will fall and be heavy1 and lose their shape4 ,,croquettes4 ,take a pound of powdered sugar1 a pound of butter1 half a pound of wheat-flour1 and half a pound of ,indian meal2 mix all together1 and add the juice and grated peel of a large lemon1 with spice to your taste4 ,make it into a lump of paste4 ,then put it into a mortar1 and beat it hard on all sides4 ,roll it out thin1 and cut it into cakes with the edge of a tumbler1 or with a tin cutter4 ,flour a shallow tin pan4 ,lay the cakes into it1 but not close together4 ,bake them about ten minutes4 ,grate sugar over them when done4 ,,marguerites4 ,beat together till very light1 a pound of butter and a pound of powdered sugar4 ,sift a pound of flour into a pan4 ,take the yolks only1 of twelve eggs1 and beat them till very thick and smooth4 ,pour them into the flour1 and add the beaten butter and sugar4 ,stir in a grated nutmeg1 and a wine-glass of rose-water4 ,mix the whole together1 till it becomes a lump of dough4 ,flour your paste-board1 and lay the dough upon it2 sprinkle it with flour4 ,roll it out about half an inch thick1 and cut it into round cakes with the edge of a cup4 ,flour a shallow pan1 put in the cakes 7so as not to touch71 and bake them about five minutes in a quick oven4 ,if the oven is too cool1 they will run4 ,when the cakes are cool1 lay on each a large lump of currant jelly4 ,take the whites of the eggs1 and beat them till they stand alone4 ,then add to them1 by degrees1 sufficient powdered sugar to make the consistence of icing1 and ten drops of strong essence of lemon4 ,heap on each cake1 with a spoon1 a pile of the icing over the currant-jelly4 ,set them in a cool oven till the icing becomes firm and of a pale brownish tint4 ,these cakes are very fine4 ,,wafers4 ,sift half a pound of flour into a pan4 ,make a hole in the middle1 and put in three beaten eggs1 a table-spoonful of brandy1 a table-spoonful of powdered sugar1 a table-spoonful of sweet-oil1 and a very little salt1 not more than will lie on a sixpence4 ,mix all together1 adding gradually a little milk1 till you have a batter about the thickness of good cream4 ,then stir in a table-spoonful of rose-water4 ,let there be no lumps in the batter4 ,heat your wafer-iron on both sides1 in a clear fire1 but do not allow it to get red-hot4 ,then grease the inside with a brush dipped in sweet-oil1 or a clean rag with some butter tied up in it4 ,then put in the batter1 allowing about two table-spoonfuls to each wafer4 ,close the iron1 and in baking turn it first on one side and then on the other4 ,when done1 sprinkle the wafers with powdered sugar1 and roll each one up1 pressing the edges together while warm1 so as to make them unite4 ,a little practice will soon show you the proper degree of heat1 and the time necessary for baking the wafers4 ,they should be but slightly colored1 and of an even tint all over4 ,,gingerbread4 ,mix together two pounds of flour1 one pound of sugar1 five beaten eggs1 three quarters of a pound of butter1 and a tea-cupful of ginger4 ,put the flour to the other ingredients1 a little at a time1 and stir the whole very hard4 ,melt a tea-spoonful of sal aratus or fine pearl-ash in a little sour milk1 and stir it in at the last4 ,roll the dough into sheets1 and cut it out with square tins4 ,if not stiff enough for rolling1 add a little more flour4 ,lay it in buttered pans1 and bake it in a moderate oven4 ,,part ,,the ,,seventh4 ,,preparations ,,of ,,fruit1 ,,sugar1 c4 ,,an ,,apple ,,charlotte4 ,pare and core some fine pippins1 and cut them into small pieces4 ,melt some butter in the bottom of a pan4 ,then lay your apples in it with a sufficient proportion of sugar1 beaten cinnamon or nutmeg1 and some rose-water or grated lemon-peel4 ,set the pan in an oven1 and let the apples bake till they are quite soft4 ,then take them out of the pan1 and mash them to a marmalade with the back of a spoon4 ,cut some thin slices of bread into a triangular or three-cornered shape1 and dip them in melted butter4 ,then butter a broad deep dish1 and lay the pieces of bread in the bottom of it1 making the points meet in the centre4 ,spread a thick layer of apple all over the bread2 then more bread1 covered with another layer of apple1 and so on till the dish is full2 having a cover of bread on the top4 ,set it in the oven1 and bake it slowly about a quarter of an hour4 ,a very fine ,charlotte may be made by substituting slices of spunge-cake for the bread1 or having square spunge-cakes laid round1 leaving a hole in the centre to be filled up with gooseberry jelly4 ,if you use spunge-cake1 you need not put it in the oven4 ,,apple ,,compote4 ,pare and core some large pippins1 but leave them whole4 ,make a syrup by boiling and skimming a pound of loaf-sugar melted in a gill of water1 into which the half of the white of an egg has been beaten4 ,when the syrup is quite clear1 boil the apples in it till soft and tender4 ,then take them out1 lay them in a deep dish1 and fill up with small sweet-meats or marmalade the holes from whence you took the cores4 ,boil the syrup again till it becomes a jelly4 ,pour it hot over your apples1 and set it in a cool place to congeal4 ,the syrup will be much improved by adding to it the juice of one or two lemons1 or a dozen drops of essence of lemon4 ,,compote ,,of ,,pears4 ,pare them1 but leave on the stems4 ,lay them in a preserving-pan2 and to a dozen moderate-sized pears1 put half a pound of white sugar1 a gill of water1 and a few sticks of cinnamon1 with some slips of lemon-peel4 ,simmer them till tender2 and when half done1 pour in a glass of port-wine4 ,when quite done1 take out the pears and lay them in a deep dish4 ,strain the syrup2 give it another boil1 and pour it over them4 ,,compote ,,of ,,chestnuts4 ,take some of the largest and finest chestnuts4 ,cut a slit in the shell of each1 and roast them in a charcoal furnace1 taking care not to burn them4 ,when done1 peel them and put them into a pan with some powdered sugar1 and a very little water4 ,let them simmer over a slow fire for about a quarter of an hour4 ,when done1 take them out1 put them into a dish1 squeeze over them some lemon-juice1 and sprinkle them with powdered sugar4 ,,fried ,,apples4 ,pare and core some of the largest and finest pippins1 and cut them into thin round slices4 ,mix together in a deep dish some brandy1 lemon-juice1 and powdered sugar4 ,lay the slices of apple in it1 and let them soak for several hours4 ,then drain them1 and dip each slice in flour4 ,put some butter into a pan1 and fry the apples of a fine brown4 ,dish them1 and grate loaf-sugar over them4 ,quinces may be done in the same manner4 ,so also may peaches1 but they must be cut in half4 ,,peach ,,marmalade4 ,take ripe peaches2 pare them and cut them in half1 taking out the stones4 ,weigh them1 and to each pound of fruit allow half a pound of loaf-sugar4 ,mash them with the sugar1 and put them in a preserving-kettle4 ,boil them slowly till they become a shapeless mass1 which will generally be in about three quarters of an hour4 ,stir the marmalade frequently1 to prevent its sticking to the kettle4 ,blanch half the kernels1 and cut them in two2 and when the marmalade is about half done1 put them into it to give it a fine flavor4 ,take out the kernels when the marmalade is cold1 and then tie it up in pots or glasses1 laying over it paper dipped in brandy4 ,marmalade of plums or green-gages may be made in the same manner4 ,,brandy ,,peaches4 ,take large yellow free-stone peaches2 they must not be too ripe4 ,wipe off the down with a flannel1 and then prick each peach to the stone with a large pin4 ,put them into a pan1 and scald them with boiling water4 ,cover them1 and let them rest for a few minutes4 ,this is to make them white4 ,you may repeat the scalding two or three times4 ,then take them out to drain and dry4 ,allow a pound of the best loaf-sugar to a dozen large peaches4 ,put the sugar into a preserving-kettle 7lined with enamel or porcelain71 and melt it1 allowing to each pound a gill of water1 and half the white of an egg4 ,boil the sugar1 and skim it till perfectly clear4 ,then put in the peaches1 and give them a boil4 ,take them off the fire1 and let them set in the syrup till next day4 ,the following morning take out the peaches1 set the syrup over the fire1 and when it has boiled a few minutes put in the peaches1 and give them a short boil4 ,then take them out1 and let them get cold4 ,boil down the syrup to half its original quantity1 but take care that it does not boil long enough to congeal or become thick4 ,put the peaches into a glass jar1 and pour the syrup over them4 ,fill up the jar with brandy1 and cover it closely4 ,apricots may be done in the same manner4 ,also pears4 ,the stems must be left on the pears4 ,,gooseberry ,,pottage4 ,stew two quarts of fine large gooseberries in just sufficient water to cover them4 ,when quite soft and broken1 mash them with the back of a spoon1 make them very sweet with sugar1 and set them away to get cold4 ,take three pints of rich milk2 stir into it a pounded nutmeg and the yolks of four eggs4 ,then set it over a bed of hot coals1 and let it simmer1 stirring it gently all the time4 ,before it comes to a boil1 take it off the fire and gradually stir in the gooseberries4 ,it must be quite cold before you serve it up4 ,send it to table in a bowl1 and eat spunge-cake with it4 ,it will be still nicer1 if you use the pulp only of the gooseberries1 pressed through a sieve or cullender4 ,,fruit ,,jellies4 ,previous to making your jelly1 clarify the sugar1 which must be the best loaf4 ,break it up1 and to each pound allow a gill of water and an ounce of isinglass4 ,mix the water with the sugar4 ,dissolve the isinglass in as much hot water as will cover it4 ,set the sugar over the fire in a preserving-kettle2 and when it is beginning to boil1 throw in the melted isinglass4 ,skim the syrup well1 and when it is quite clear and no more scum rises1 take it from the fire1 cover it1 and leave it to settle4 ,prepare the fruit of which you intend to make the jelly4 ,if small fruit1 such as gooseberries1 currants1 grapes1 raspberries1 or strawberries2 pick them from the stems1 and put them into a jar2 set the jar in a vessel of warm water1 and let them come to a boil4 ,then take them out1 put them into a fine sieve1 set a pan under it1 and with the back of a large spoon press out all the juice from the fruit4 ,mix the juice1 while warm1 with the clarified sugar1 and boil them together for about a quarter of an hour4 ,then put it into your jars or glasses1 and tie it up with brandy-paper4 ,if you want the jelly for immediate use1 put it into a mould2 set the mould in ice for two or three hours2 and when the jelly is congealed1 loosen it by setting the mould in warm water1 and then turn it out4 ,,preserved ,,pumpkin4 ,take a fine ripe pumpkin of a deep rich color4 ,cut from it as many slices as you want2 they should be very thin4 ,have ready some lime-water4 ,put into it the slices of pumpkin1 and let them soak for twenty-four hours4 ,then take them out1 wash them well in cold water1 and wipe them dry4 ,having prepared a nicely clarified syrup of sugar1 put the slices of pumpkin into it1 and let them simmer over a slow fire without stirring1 for a day and a night2 but first flavor them to your taste with lemon-juice mixed into the syrup4 ,when done1 they will be crisp and transparent4 ,put them into broad stone or queensware pots1 and tie them up with brandy-paper4 ,,preserved ,,raspberries4 ,let your raspberries be gathered on a dry day4 ,measure them1 and to a quart of raspberries allow a pound of fine loaf-sugar4 ,spread the fruit on large dishes1 but do not heap it2 let every raspberry lie singly4 ,pound the sugar to powder1 and sift it over the fruit4 ,then have ready the same quantity of ripe currants4 ,squeeze them through a linen bag which has been wrung out of cold water4 ,prepare a pound of loaf-sugar for each pint of currant juice4 ,put the sugar into a preserving-kettle1 and pour the currant-juice over it4 ,when it has melted1 set it on the fire1 and boil and skim it for ten minutes4 ,when no more scum rises1 put in the raspberries4 ,as soon as they are all scalded1 take off the kettle1 cover it1 and set it away for two hours4 ,then put it again on the fire for about five minutes4 ,afterward set it again away for two hours1 and then return it to the fire as before4 ,this must be done three times in all1 but on no account allow the raspberries to boil4 ,if done with care1 they will be whole and transparent4 ,when cold1 put them up in glasses4 99 99 99 99 99 ,if you preserve white raspberries1 do them in the juice of white currants4 99 99 99 99 99 ,any other fruit may be done in jelly in the same manner4 ,,orange ,,jelly4 ,peel twelve large sweet oranges1 and cut them into small pieces4 ,put them into a linen bag1 and squeeze out all the juice4 ,measure the juice1 and if it does not amount to a pint1 squeeze some more pieces of orange through the bag4 ,put a pound of double-refined loaf-sugar into a preserving kettle1 and pour the juice over it4 ,when the sugar has melted1 put it over the fire4 ,dissolve two ounces of isinglass in a little hot water1 and add it to the jelly just as it is beginning to boil4 ,let it boil hard twenty minutes4 ,then put it into glasses1 and tie it up with brandy-paper4 ,lemon-jelly may be made in this manner4 ,,clarified ,,sugar1 ,,for ,,preserves1 ,,and ,,other ,,uses4 ,to each pound of sugar allow half a pint of water1 and half the white of an egg2 thus four pounds of sugar will require a quart of water and the whites of two eggs4 ,mix the white of egg with the water1 and beat it to a froth with rods4 ,take two thirds of the water1 and pour it over the sugar4 ,when it has melted1 set it over the fire4 ,when it rises and boils1 pour in a little more of the water1 and diminish the fire to abate the boiling and allow the scum to rise4 ,take it off1 skim it well1 and in five minutes set it on the fire again4 ,when it boils a second time1 add a little more water2 and afterwards take it off and skim it again4 ,repeat this till it is quite clear1 and no more scum rises4 ,then take it from the fire4 ,dip a fine napkin in warm water1 wring it out1 and then strain the syrup through it4 ,afterwards put your fruit into the syrup1 and boil it till tender4 ,you may keep this syrup in bottles1 and at any time you can put fruit into it2 for instance1 strawberries1 raspberries plums1 apricots c4 ,if only wanted for immediate use1 you need not boil them1 but send them to table in the syrup1 with the advantage of their natural color and flavor4 ,,fruit ,,in ,,sugar ,,coats4 ,prepare some of the best loaf-sugar powdered as fine as possible4 ,have ready some white of egg4 ,take some of the best and largest plums1 cherries1 strawberries1 raspberries1 apricots 7peeled7 or any other suitable fruit4 ,dip the fruit1 separately1 in the white of egg1 and then roll it all over in the powdered sugar1 which will thus adhere to it1 and form a coat4 ,then lay it on a dish 7spreading it out so as not to touch7 and set it in a cool oven to harden4 ,,burnt ,,almonds4 ,take a pound of shelled sweet almonds1 a pound of loaf-sugar1 and half a pint of water4 ,melt the sugar in the water1 and then set it over the fire4 ,put in the almonds1 and stir them about till they are well dispersed through the sugar4 ,let them boil1 and when you hear the almonds crack1 they are sufficiently done4 ,take them off1 and stir them till they are dry1 and then put them into a wire sieve1 and sift from them the loose sugar4 ,put this sugar again into the pan1 with sufficient water to moisten it1 and let it come to a boil4 ,then put in two spoonfuls of cochineal powder to color it red2 add the almonds1 and stir them over the fire till they are quite dry4 ,put them away in glass jars4 ,,peppermint ,,drops ,powder some fine loaf-sugar1 add to it a little essence of peppermint 7sufficient to give it a strong flavor7 and enough of water to make it into a thick paste1 which you must mix on a plate with the point of a broad knife4 ,then put the paste into a pan that has a lip or little spout at one side2 melt it over the fire1 and let it come to a boil4 ,as soon as it boils1 take it off and drop it from the lip of the pan into a clean broad tin pan or plate4 ,let the drops be all of the same size and shape4 ,the tin pan that receives them must be very cold4 ,as soon as the drops have hardened1 loosen them from the tin1 by slipping the point of a knife under each4 ,you may color them red with cochineal4 ,keep them in a glass jar4 ,if the mixture congeals before all the drops are made1 melt it again over the fire4 ,,chocolate ,,drops4 ,scrape some of the best chocolate1 and mix it with powdered white sugar4 ,moisten it with a little water1 so as to make a paste4 ,work it on a plate with a knife4 ,then boil it in a pan with a lip1 and pour it 7a drop at a time7 into a cold tin pan4 ,while moist1 sprinkle colored sugar-sand or non-pareils over the surface of each chocolate drop1 which drop must be of a good shape1 and about the size of a sixpence4 ,when they are hardened1 take them off the tin1 by slipping under them the point of a knife4 ,keep them in glass jars4 ,after the chocolate has boiled1 make the drops as fast as possible2 for if it gets cold before they are all done1 it will injure it much to boil it over again4 ,the confectioners use for these purposes small leaden moulds1 greased with oil of almonds4 ,into these moulds they pour the mixture1 so that every thing comes out of the same size and shape4 ,,nougat4 ,this is a very fine confection4 ,take three quarters of a pound of shelled sweet almonds1 and one quarter of a pound of shelled bitter almonds4 ,blanch them by scalding them in boiling water4 ,then throw them into cold water1 and take them out and wipe them4 ,cut them into small pieces 7but do not pound them17 and mix them well together4 ,take a pound of loaf-sugar broken small1 and mix it with half a pint of cold water1 and an ounce of isinglass melted in a very little hot water4 ,boil the sugar1 and skim it well4 ,when it is quite clear1 throw in your almonds1 having first squeezed over them the juice of two lemons4 ,stir the almonds well through the sugar2 and as soon as they are properly mixed with it1 take the kettle off the fire4 ,have ready a mould or a square tin pan well greased with sweet-oil4 ,put your mixture into it1 a little at a time2 dispersing the almonds equally through the sugar1 before it has time to get cold4 ,but if it does chill before the almonds are well mixed in it1 set it again over the fire to melt4 ,turn it frequently in the mould1 to prevent its sticking4 ,when it has become a hard cake1 set the mould for a moment in warm water1 and turn out the nougat4 ,in stirring it1 you had better use a wooden spoon4 ,,orgeat ,,paste4 ,take half a pound of shelled bitter almonds1 and a pound and a half of shelled sweet almonds4 ,blanch them1 and pound them in a mortar one or two at a time1 pouring in frequently a little rose-water1 which will preserve their whiteness and prevent them from being oily and heavy4 ,pound them to a fine smooth paste1 and then mix them with a pound and a half of loaf-sugar finely powdered4 ,put the mixture again into the mortar1 a little at a time1 and pound it awhile that the sugar and almonds may be thoroughly incorporated2 adding still a little rose-water4 ,when done1 put it away in small covered pots or glasses1 and it will keep several months in a cool dry place4 ,it makes a very fine drink4 ,when you want to use it1 put a small piece into a tumbler of cold water1 and stir it till dissolved4 ,,liqueurs4 ,to filter cordials1 cover the bottom of a sieve with clean blotting paper4 ,pour the liquor into it 7having set a vessel underneath to receive it71 and let it drip through the paper and through the sieve4 ,renew the paper frequently1 and fasten it down with pins4 ,this process is slow1 but it makes the liquor beautifully clear4 ,,noyau4 ,take six ounces of peach kernels1 and one ounce of bitter almonds4 ,break them slightly4 ,put them into a jug with three pints of white ,french brandy4 ,let them infuse three weeks2 shaking the jug every day4 ,then drain the liquor from the kernels1 and strain it through a linen bag4 ,melt three quarters of a pound of the best loaf-sugar in a pint of rose-water4 ,mix it with the liquor1 and filter it through a sieve1 the bottom of which is to be covered on the inside with blotting paper4 ,let the vessel which is placed underneath to receive the liquor be entirely white1 that you may be the better enabled to judge of its clearness4 ,if it is not clear the first time1 repeat the filtering4 ,then bottle it for use4 ,,raspberry ,,cordial4 ,take a quart of raspberry-juice1 and half a pint of cherry-juice1 the fruit having been squeezed in a linen bag after the cherries have been stoned4 ,mix the juices together1 and dissolve in them two pounds of loaf-sugar4 ,then add two quarts of ,french brandy2 put it into a jug1 and let it rest five weeks4 ,afterwards strain it1 and bottle it for use4 ,,rose ,,cordial4 ,take a pound of the leaves of full-blown red roses4 ,put them into a quart of lukewarm water1 and let them infuse for two days1 in a covered vessel4 ,then squeeze them through a linen bag1 to press out all the liquid1 and take as much white brandy as you have of the decoction of roses4 ,to a pint of the infusion add half a pound of loaf-sugar1 and a very small quantity of coriander and cinnamon4 ,put it into a jug1 and let it set for two weeks4 ,then filter it through blotting paper1 and put it into bottles4 ,,quince ,,cordial4 ,pare your quinces1 and scrape them to the core4 ,put all the scrapings into a tureen1 and see that there are no seeds among them4 ,let the scrapings remain covered in the tureen for two days4 ,then put them into a linen bag1 and squeeze out all the juice4 ,measure it1 and mix it with an equal quantity of white brandy4 ,to each pint of the mixture add half a pound of loaf-sugar1 and a little cinnamon and cloves4 ,put it into a jug1 and let it infuse for two months4 ,then filter it through blotting paper1 and bottle it4 ,this cordial improves by age1 and is excellent4 ,,lemon ,,cordial4 ,pare off very thin the yellow rind of some fine lemons4 ,cut the lemons in half1 and squeeze out all the juice4 ,to each pint of the juice1 allow half a pound of loaf-sugar4 ,mix the juice1 the peel1 and the sugar together2 cover it1 and let it set twenty-four hours4 ,then mix it with an equal quantity of white brandy1 put it into a jug1 and let it set a month4 ,then strain it through a linen bag2 and afterwards filter it through blotting paper1 before you bottle it4 ,,part ,,the ,,eighth4 ,,miscellaneous ,,receipts4 ,,french ,,coffee4 ,let the coffee be roasted immediately before you want to use it1 as it loses much of its strength by keeping4 ,its color1 when done1 should be a fine bright brown2 but by no means allow it to scorch4 ,a cylindrical coffee-roaster that can be turned by a handle1 and sets before the fire1 is far preferable to a pot or a pan4 ,grind the coffee while warm4 ,if you intend to make half a dozen cups of coffee for drinking1 measure six cups of water of the same size1 and put the water into the coffee-pot4 ,set it on hot coals1 and when the water boils1 put in two or three chips of isinglass1 or the white of an egg4 ,then throw in six large tea-spoonfuls of ground coffee4 ,stir it several times while boiling1 and set it several times back from the fire to diminish the boiling gradually4 ,when it has boiled sufficiently1 remove it entirely from the coals1 pour in a cup of cold water1 and then put it in a corner and let it settle for half an hour4 ,afterwards pour it off from the grounds into another pot 7which must first be scalded71 and set it close to the fire1 but do not let it boil again4 ,if you intend to serve it up with hot cream1 you must make the coffee stronger4 ,while the coffee is clearing1 boil your cream or milk1 and pour some of it hot into each cup of coffee4 ,,coffee ,,without ,,boiling4 ,coffee made without boiling is much stronger1 more economical1 and less troublesome than the usual way2 but it requires a pot of a particular construction4 ,the best sort of pot for this purpose is called in ,french a ,grecque 7,greek74 ,it must be made of the best block-tin1 and of a tall cylindrical shape1 with the spout very near the bottom4 ,the receptacle for the coffee-powder fits into the upper part of the coffee-pot1 and must be taken out when washed4 ,the bottom of this receiver is pierced with very small holes1 and there are two other strainers1 made of movable plates of tin1 also covered with fine holes4 ,these two strainers fit into the receiver4 ,the powdered coffee is to be placed between them1 so that it may filter through the lower strainer1 and also through the holes at the bottom of the receiver4 ,having scalded the pot1 put the coffee into the receiver between the two movable strainers1 and pour in some water which must be boiling hard at the time4 ,the coffee will then drain through into the lower part of the pot where the spout is1 and will clear itself in passing through the holes4 ,shut down the lid1 place the pot near the fire1 and the coffee will be ready for use as soon as it has done draining through4 ,allow a large tea-spoonful of the powder for each cup that you intend to have4 ,this mode of preparing coffee is very expeditious1 and requires neither isinglass nor white of egg4 ,,chocolate4 ,never boil chocolate in milk1 as that spoils the flavor2 and do not scrape it1 but merely cut it into pieces4 ,to an ounce of chocolate allow a cup of boiling water4 ,having first scalded the pot1 put in the chocolate1 pour the water on it1 and boil it till one third has evaporated4 ,then supply that third with cream or milk1 and take it immediately from the fire4 ,you need not stir it more than two or three times4 ,,fine ,,lemonade4 ,allow a whole lemon and four or five lumps of loaf-sugar to half a pint of cold water4 ,roll the lemons hard on a table to make them more juicy4 ,cut them in half1 and squeeze them over the sugar4 ,then pour on the water1 and stir till the sugar is dissolved4 ,take out whatever seeds may have fallen in4 ,in warm weather1 put a lump of ice into each glass4 ,,punch4 ,take three large lemons1 and roll them very hard on the table to make them more juicy4 ,then pare them as thin as possible4 ,cut out the pulp1 and throw away the seeds and the white part of the rind4 ,put the yellow rind and the pulp into a pint of boiling water2 set it on the fire1 and let it boil two or three minutes4 ,take it off1 and throw in a tea-spoonful of raw green tea of the best sort1 and let it infuse about five minutes4 ,then strain it through linen4 ,stir into it three quarters of a pound of loaf-sugar1 and a pint of brandy1 or any other suitable liquor4 ,set it again over the fire1 and when it is just ready to boil1 remove it1 and pour it into a china bowl or pitcher4 ,,convenient ,,lemonade4 ,take four ounces of powdered tartaric acid1 and two drachms of essential oil of lemon4 ,mix them together1 and keep them in a well-corked phial4 ,a table-spoonful mixed with sugar and water1 will make six or eight glasses of lemonade4 ,it will keep about a month1 but not longer1 as it will then lose its strength4 ,,french ,,mustard4 ,put on a plate an ounce of the very best mustard powder1 with a salt-spoon of salt1 a few leaves of tarragon1 and a clove of garlic minced fine4 ,pour on by degrees sufficient vinegar to dilute it to the proper consistence 7about a wine-glassful71 and mix it well with a wooden spoon4 ,do not use it in less than twenty-four hours after it is mixed4 ,,potato ,,flour4 ,potato flour is excellent for sponge-cake1 and other things which require extraordinary lightness4 ,it is also good for young children1 and for convalescent sick persons4 ,take the best and most mealy potatoes2 pare them1 and wash them through several waters4 ,then rasp or grate them over a tureen half full of cold water4 ,continue to grate the potatoes till the lower half of the tureen is filled with the pulp1 so that the water may rise to the top4 ,the mealy part of the potatoes will sink to the bottom1 while the remainder or the useless part will rise to the surface4 ,when nothing more rises1 pour off the water carefully1 and dry the flour which you find at the bottom4 ,when quite dry1 pound it in a mortar to a fine powder1 and sift it through a sieve4 ,potato flour is much lighter than that of wheat4 ,,cold ,,pickles4 ,season some of the best vinegar with a little garlic1 a little tarragon1 and a little sweet-oil4 ,put it into a glass jar1 and keep it well covered4 ,you may throw into it the green seeds of nasturtians1 morella cherries1 little onions1 small young carrots when but a finger long1 radish pods1 and various other things4 ,keep the jar well closed1 and the pickles will be as good and keep as long as if they had been boiled4 ,nasturtians and cherries will keep in plain vinegar without any seasoning4 ,,cornichons1 ,,or ,,french ,,cucumber ,,pickles4 ,take ten pounds of very small cucumbers4 ,brush them all over to clean them well1 and cut off the stems4 ,put them into an earthen pan with two handfuls of salt4 ,let them rest twenty-four hours1 and then drain them4 ,when they are well drained1 put them back into the same pan1 and pour in a quantity of boiling hot white wine vinegar1 sufficient to cover them4 ,then cover the pan carefully with a lid or dish1 and let the cucumbers set in the vinegar twenty-four hours4 ,they will then be yellow4 ,pour the vinegar from them1 and cover them with vine-leaves4 ,boil the vinegar again1 and when it boils throw it over the cucumbers1 stirring them well4 ,when the vinegar is cold1 pour it from the cucumbers1 and boil it again4 ,then pour it over them1 and proceed in this manner four or five times1 till they become of a fine green4 ,keep them in the interval always covered with a layer of vine-leaves1 fresh each time1 and also with a cloth kept down by a large dish4 ,this1 by keeping in the steam1 will assist them in greening4 ,then drain them on a sieve1 and put them into glass jars4 ,afterwards1 boil some fresh white wine vinegar1 first mixing in it the following seasoning4 ,to every quart of vinegar allow half an ounce of mace1 half an ounce of sliced ginger1 half an ounce of whole black pepper1 six cloves1 a few sprigs of tarragon1 and half a clove of garlic4 ,boil the vinegar with these ingredients for five minutes1 and then pour it hot on the pickles4 ,tie them up carefully4 ,they may be used in a week4 ,the generality of ,french pickles1 are made in a manner similar to those of ,england and ,america4 ,,fine ,,cologne ,,water4 ,procure at an apothecary's the following oils and have them all put into the same phial3--,oil of lemon1 #b drams2 oil of rosemary1 #b drams2 oil of lavender1 #a dram2 oil of bergamot1 #b drams2 oil of cinnamon1 #aj drops2 oil of cloves1 #aj drops2 oil of roses1 #b drops2 tincture of musk1 #h drops4 ,put #b pint of highly rectified spirits of wine into a bottle1 and pour the oils into it4 ,shake it hard for a few minutes1 having corked it tightly4 ,it will be fit for immediate use1 but it improves by keeping4 ,if you wish it stronger1 double the quantity of all the oils1 but have only a pint of spirits of wine4 ,,the ,,end4 ,transcriber's ,note ,the following typographical errors were corrected3 ,page ,error v ,green ,peas ,soup ib changed to ,green ,peas ,soup ib4 v ,garlic ,butter ib changed to ,garlic ,butter ib4 vi ,hazlenut changed to ,hazelnut viii ,french ,cakes changed to ,french ,paste ix ,chocolate ,drops ib changed to ,chocolate ,drops ib4 #af our pounds changed to four pounds #ba marmelade changed to marmalade #ca rolled in flour changed to rolled in flour1 #ca en minutes changed to ten minutes #cb ,,sirloin ,,of ,,beef changed to ,,sirloin ,,of ,,beef4 #cc hem round changed to them round #cd pen-knife1 changed to pen-knife4 #fg same manner changed to same manner4 #gj of brandy changed to of brandy4 #gc warm water changed to warm water4 #hb ,ham ,omelet changed to ,ham ,omelet4 #ib over its inside changed to over its inside4 #ajc sieve or cullender changed to sieve or cullender4 #aaj through the sieve1 changed to through the sieve4 ,the following words were inconsistently spelled or hyphenated4 bread-crumbs _/ breadcrumbs sauce-pan _/ saucepan sponge-cake _/ spunge-cake spongy _/ spungy sweet-herbs _/ sweet herbs