,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       ,,the   ,,new ,,england 
,,cook ,,book1   ,,or   ,,young         
,,housekeeper',s ,,guide3    ,,being ,a 
,,collection ,,of ,,the ,,most          
,,valuable ,,receipts2   ,,embracing    
,,all ,,the   ,,various ,,branches ,,of 
,,cookery1   ,,and   ,,written ,,in ,a  
,,minute ,,and ,,methodical ,,manner4   
,,also1    ,,an ,,appendix1             
,,containing ,a ,,collection ,,of       
,,miscellaneous ,,receipts1   ,,relative
 ,,to ,,housewifery4    ,,new ,,haven3  
,,hezekiah ,,howe  ,,co41 ,,and         
,,herrick  ,,noyes4    #ahcf4           
,entered according to the ,act of       
,congress1 in the year #ahcf1   by      
,,hezekiah ,,howe  ,,co41   in the      

,clerk's office1 of the ,district ,court
 of ,connecticut4     ,,preface4   ,the 
writer deems that no apology need be    
offered for adding another to the long  
list of works on the truly interesting1 
if not noble science of gastronomy1     
provided she has accomplished the       
desirable object of producing a work    
that will commend itself to all persons 
of true taste2 that is to say1 those    
whose taste has not been vitiated by a  
mode of living contrary to her own4 ,she
 has made that her aim1 and although not
 an ,ude or ,kitchener1 she does profess
 to have sufficient knowledge of the    
occult science1 if properly imparted1 to
 enlighten those not versed in culinary 
lore4  ,the utter inefficiency of most  
works of the kind1 are well known to    
every experienced housekeeper1 serving  
but to lead the uninitiated astray1 who 
following implicitly the directions     
given have to lament in the language of 
that homely but not inapt proverb1 that 
their cake is all dough4 ,among the few 

exceptions she would mention the ,frugal
 ,housewife by ,mrs4 ,child1 which is a 
very useful book1 and fully answers its 
author's design2 but that is limited as 
its name imports to the plainest        
cooking1 and is not intended for those  
who can afford to consult their taste in
 preference to their purse4 ,the writer 
of this short but she trusts            
comprehensive work1 has endeavored to   
combine both economy1 and that which    
would be agreeable to the palate1 but   
she has never suffered the former to    
supersede the latter4  ,although the    
mode of cooking is such as is generally 
practiced by good notable ,yankee       
housekeepers1 yet the ,new ,england     
,cook ,book is not so local but that it 
will answer like a modern almanac1      
without any material alteration for     
almost any meridian4 ,it is intended for
 all classes of society and embracing   
both the plainest and richest cooking1  
joined to such minuteness of directions 
as to leave as little as possible to the

 judgment of the practitioner1 proving  
to the unskilled quite a desideratum1   
while in the hands of the head of the   
culinary department1 it will prevent    
that incessant running to and fro for   
directions1 with which housekeepers'    
patience are too often tried4 ,the      
experienced cook may smile at the       
simplicity and minuteness of some of the
 receipts1 yet if she has witnessed as  
much good food spoiled by improper      
cooking as the writer of these receipts1
 she will not think she has been        
unnecessarily plain4 ,in regard to the  
seasoning of food1 it has been found    
impossible to give any exact rules1 as  
so much depends on the quality of the   
food and seasoning4  ,the cook should be
 careful not to have the natural flavor 
of the food overpowered by the          
seasoning1 and where a variety of spices
 are used1 no one should predominate    
over the other4  ,measuring has been    
adopted as far as practicable1 in       
preference to weighing1 on account of   

its being more convenient4 ,as many     
people have not a set of measures1 it   
has been thought best to use such       
utensils as every one has1 viz4         
tumblers1 tea cups1 wine glasses1 c4 but
 as they may be thought rather too      
indefinite by some1 the exact quantity  
will here be stated2 most tumblers are a
 good half pint measure1 wine glasses   
usually hold half a gill1 and table     
spoons the fifth of a gill2 by tea cups 
are meant the old fashioned ones1 which 
hold very little over a gill4  ,in      
conclusion the writer would give her    
sincere thanks1 to those of her friends 
who have kindly furnished her with many 
of their choice and rare receipts1 and  
to the public she would not add any     
thing more in its favor1 being strongly 
impressed with the truth of the adage1  
that the proof of the pudding is in the 
eating4     ,,contents4     ,page4      
#a4 ,meat1                              
#a    #b4 ,roast ,beef1                 
#a    #c4 ,beef ,steak1                 

#b    #d4 ,alamode ,beef1               
#b    #e4 ,beef ,liver1                 
#c    #f4 ,to ,corn ,beef1              
#c    #g4 ,mutton1                      
#d    #h4 ,veal1                        
#d    #i4 ,veal ,cutlets1               
#d    #aj4 ,calf's ,head1               
#e    #aa4 ,collops1                    
#e    #ab4 ,plaw1                       
#e    #ac4 ,a ,fillet of ,veal1         
#f    #ad4 ,lamb1                       
#f    #ae4 ,shoulder of ,lamb ,grilled1 
#g    #af4 ,lamb's ,fry1                
#g    #ag4 ,turkey1                     
#g    #ah4 ,goose1                      
#h    #ai4 ,chickens1                   
#h    #bj4 ,fricassee ,chickens1        
#i    #ba4 ,pigeons1                    
#i    #bb4 ,ducks1                      
#aj    #bc4 ,baked ,pig1                
#aj    #bd4 ,pressed ,head1             
#aj    #be4 ,souse1                     
#aa    #bf4 ,tripe1                     
#aa    #bg4 ,ham1                       
#aa    #bh4 ,tongues1                   

#aa    #bi4 ,curries1                   
#ab    #cj4 ,curry ,powder1             
#ab    #ca4 ,chicken ,pie1              
#ab    #cb4 ,beef and ,mutton ,pie1     
#ac    #cc4 ,chicken and ,veal ,pot     
,pie1                                   
#ac    #cd4 ,to ,frizzle ,beef1         
#ad    #ce4 ,warmed over ,meats1        
#ad    #cf4 ,a ,ragout of cold ,veal1   
#ae    #cg4 ,drawn ,butter1             
#ae    #ch4 ,burnt ,butter1             
#af    #ci4 ,roast ,meat ,gravy1        
#af    #dj4 ,sauce for cold ,meat1 ,fish
 or ,salad1                      #af    
#da4 ,wine ,sauce for ,venison or       
,mutton1                        #af     
#db4 ,rice ,sauce1                      
#ag    #dc4 ,oyster ,sauce1             
#ag    #dd4 ,liver ,sauce for ,fish1    
#ag    #de4 ,lobster ,sauce1            
#ag    #df4 ,chicken ,salad1            
#ah    #dg4 ,sauce for ,turtle or       
,calf's ,head1                          
#ah    #dh4 ,apple ,sauce1              
#ah    #di4 ,pudding ,sauce1            

#ah    #ej4 ,tomato ,catsup1            
#ai    #ea4 ,mushroom ,catsup1          
#ai    #eb4 ,essence of ,celery1        
#ai    #ec4 ,soup ,herb ,spirit1        
#bj    #ed4 ,veal ,soup1                
#bj    #ee4 ,black ,soup1               
#bj    #ef4 ,calf's ,head or mock       
,turtle ,soup1                          
#ba    #eg4 ,chicken or ,turkey ,soup1  
#ba    #eh4 ,oyster ,soup1              
#bb    #ei4 ,pea ,soup1                 
#bb    #fj4 ,to ,bake ,beans1           
#bb    #fa4 ,poached ,eggs1             
#bc    #fb4 ,to ,boil ,eggs1            
#bc    #fc4 ,omelet1                    
#bc    #fd4 ,fresh ,fish1               
#bc    #fe4 ,fresh ,cod1                
#bd    #ff4 ,halibut1                   
#bd    #fg4 ,striped and ,sea ,bass1    
#bd    #fh4 ,black ,fish1               
#be    #fi4 ,shad1                      
#be    #gj4 ,chowder1                   
#be    #ga4 ,stuffed and baked ,fish1   
#bf    #gb4 ,salt ,cod1                 
#bf    #gc4 ,fish ,cakes1               

#bf    #gd4 ,lobsters and ,crabs1       
#bg    #ge4 ,scollops1                  
#bg    #gf4 ,eels1                      
#bg    #gg4 ,clams1                     
#bh    #gh4 ,stew ,oysters1             
#bh    #gi4 ,to ,fry ,oysters1          
#bh    #hj4 ,oyster ,pancakes1          
#bh    #ha4 ,oyster ,pie1               
#bi    #hb4 ,scolloped ,oysters1        
#bi    #hc4 ,vegetables4--,potatoes1    
#bi    #hd4 ,turnips1                   
#cj    #he4 ,beets1                     
#cj    #hf4 ,parsnips and ,carrots1     
#cj    #hg4 ,onions1                    
#cj    #hh4 ,artichokes1                
#ca    #hi4 ,squashes1                  
#ca    #ij4 ,cabbage1                   
#ca    #ia4 ,asparagus1                 
#ca    #ib4 ,peas1                      
#ca    #ic4 ,beans1                     
#cb    #id4 ,corn1                      
#cb    #ie4 ,greens1                    
#cb    #if4 ,salads1                    
#cb    #ig4 ,to ,stew ,mushrooms1       
#cc    #ih4 ,egg ,plant1                

#cc    #ii4 ,celeriac1                  
#cc    #ajj4 ,salsify or ,vegetable     
,oyster1                            #cc 
#aja4 ,tomatoes1                        
#cd    #ajb4 ,gumb1                     
#cd    #ajc4 ,southern manner of        
,cooking ,rice1                         
#cd    #ajd4 ,to ,pickle ,peppers1      
#ce    #aje4 ,mangoes1                  
#ce    #ajf4 ,to ,pickle ,butternuts and
 ,walnuts1                       #ce    
#ajg4 ,to ,pickle ,cabbage and          
,cauliflower1                      #cf  
#ajh4 ,to ,pickle ,onions1              
#cf    #aji4 ,to ,pickle ,artichokes1   
#cf    #aaj4 ,to ,pickle ,cucumbers1    
#cg    #aaa4 ,to ,pickle ,gherkins1     
#cg    #aab4 ,to ,pickle ,oysters1      
#ch    #aac4 ,to ,pickle ,mushrooms1    
#ch    #aad4 ,wheat ,bread1             
#ch    #aae4 ,sponge ,bread1            
#ci    #aaf4 ,rye ,bread1               
#ci    #aag4 ,rice ,bread1              
#dj    #aah4 ,french ,rolls or ,twists1 
#dj    #aai4 ,yeast1                    

#dj    #abj4 ,yeast ,cakes1             
#da    #aba4 ,biscuit1                  
#db    #abb4 ,butter ,milk ,biscuit1    
#db    #abc4 ,hard ,biscuit1            
#db    #abd4 ,york ,biscuit1            
#db    #abe4 ,rice ,cakes1              
#dc    #abf4 ,rice ,ruffs1              
#dc    #abg4 ,buck ,wheat ,cakes1       
#dc    #abh4 ,economy ,cakes1           
#dc    #abi4 ,green ,corn ,cakes1       
#dd    #acj4 ,corn ,cake1               
#dd    #aca4 ,indian ,slap ,jacks1      
#dd    #acb4 ,johnny ,cakes1            
#dd    #acc4 ,hoe ,cakes1               
#de    #acd4 ,muffins1                  
#de    #ace4 ,flour ,waffles1           
#de    #acf4 ,quick ,waffles1           
#de    #acg4 ,rice ,waffles1            
#df    #ach4 ,rice ,wafers1             
#df    #aci4 ,observations respecting   
,sweet ,cakes1                    #df   
#adj4 ,gingerbread1                     
#dg    #ada4 ,soft ,gingerbread1        
#dg    #adb4 ,ginger ,snaps1            
#dh    #adc4 ,cider ,cake1              

#dh    #add4 ,cookies1                  
#dh    #ade4 ,new ,year's ,cookies1     
#di    #adf4 ,plain ,tea ,cakes1        
#di    #adg4 ,shrewsbury ,cake1         
#di    #adh4 ,tunbridge ,cake1          
#di    #adi4 ,jumbles1                  
#ej    #aej4 ,simbals1                  
#ej    #aea4 ,sugar ,gingerbread1       
#ej    #aeb4 ,rusk1                     
#ej    #aec4 ,whigs1                    
#ea    #aed4 ,hot ,cream ,cakes1        
#ea    #aee4 ,cross ,buns1              
#ea    #aef4 ,nut ,cakes1               
#eb    #aeg4 ,crollers1                 
#eb    #aeh4 ,molasses ,dough ,cake1    
#ec    #aei4 ,sugar ,dough ,cake1       
#ec    #afj4 ,measure ,cake1            
#ec    #afa4 ,cup ,cake1                
#ec    #afb4 ,french ,loaf1             
#ed    #afc4 ,washington ,cake1         
#ed    #afd4 ,plain ,cream ,cake1       
#ed    #afe4 ,rich ,cream ,cake1        
#ed    #aff4 ,shelah or quick ,loaf     
,cake1                              #ee 
#afg4 ,loaf ,cake1                      

#ee    #afh4 ,rice ,cake1               
#ee    #afi4 ,diet ,bread1              
#ef    #agj4 ,scotch or ,lemon ,cake1   
#ef    #aga4 ,pound ,cake1              
#ef    #agb4 ,queen's or heart ,cakes1  
#ef    #agc4 ,jelly ,cake1              
#eg    #agd4 ,raised ,queen's ,cake1    
#eg    #age4 ,sponge ,cake1             
#eg    #agf4 ,almond ,sponge ,cake1     
#eh    #agg4 ,black or ,fruit ,cake1    
#eh    #agh4 ,almond ,cheese ,cake1     
#ei    #agi4 ,maccaroons1               
#ei    #ahj4 ,frosting for ,cake1       
#ei    #aha4 ,cocoanut ,cakes1          
#fj    #ahb4 ,floating ,island1         
#fj    #ahc4 ,whip ,syllabub1           
#fj    #ahd4 ,blanc ,mange1             
#fa    #ahe4 ,rice flour ,blanc mange1  
#fa    #ahf4 ,ice ,cream1               
#fa    #ahg4 ,pastry1                   
#fb    #ahh4 ,puff ,paste or            
,confectioner's ,pastry1                
#fc    #ahi4 ,apple ,pie1               
#fc    #aij4 ,mince ,pie1               
#fd    #aia4 ,peach ,pie1               

#fd    #aib4 ,tart ,pie1                
#fe    #aic4 ,rice ,pie1                
#fe    #aid4 ,rhubarb or ,persian ,apple
 ,pie1                           #fe    
#aie4 ,cherry and ,blackberry ,pies1    
#ff    #aif4 ,grape ,pie1               
#ff    #aig4 ,currant and ,gooseberry   
,pies1                            #ff   
#aih4 ,pumpkin ,pie1                    
#ff    #aii4 ,carrot ,pie1              
#fg    #bjj4 ,potatoe ,pie1             
#fg    #bja4 ,marlborough ,pie1         
#fg    #bjb4 ,custard ,pie1             
#fg    #bjc4 ,a ,plain ,custard ,pie1   
#fh    #bjd4 ,lemon ,pie1               
#fh    #bje4 ,cocoanut ,pie1            
#fh    #bjf4 ,small ,puffs1             
#fi    #bjg4 ,boiled ,custards1         
#fi    #bjh4 ,almond ,custards1         
#fi    #bji4 ,cold ,custard or ,rennet  
,pudding1                         #gj   
#baj4 ,custard ,pudding1                
#gj    #baa4 ,boiled ,bread ,pudding1   
#gj    #bab4 ,a ,plain ,baked ,bread    
,pudding1                            #ga

    #bac4 ,a ,rich ,bread ,pudding1     
#ga    #bad4 ,flour ,pudding1           
#ga    #bae4 ,a ,plain ,rice ,pudding1  
#gb    #baf4 ,a ,rich ,rice ,pudding1   
#gb    #bag4 ,rice ,snow ,balls1        
#gb    #bah4 ,baked ,indian ,pudding1   
#gb    #bai4 ,boiled ,indian ,pudding1  
#gc    #bbj4 ,corn ,pudding1            
#gc    #bba4 ,hasty ,pudding1           
#gc    #bbb4 ,fruit ,pudding1           
#gd    #bbc4 ,fritters1                 
#gd    #bbd4 ,apple ,dumplings1         
#gd    #bbe4 ,orange ,pudding1          
#ge    #bbf4 ,bird's ,nest ,pudding1    
#ge    #bbg4 ,apple ,custard ,pudding1  
#ge    #bbh4 ,english ,plum ,pudding1   
#gf    #bbi4 ,transparent ,pudding1     
#gf    #bcj4 ,lemon ,syrup1             
#gf    #bca4 ,orange ,syrup1            
#gg    #bcb4 ,blackberry ,syrup1        
#gg    #bcc4 ,clarified ,syrup for      
,sweet ,meats1                          
#gg    #bcd4 ,to ,preserve ,quinces1    
#gh    #bce4 ,quince ,marmalade1        
#gi    #bcf4 ,to ,preserve ,pears1      

#gi    #bcg4 ,to ,preserve ,peaches1    
#gi    #bch4 ,to ,preserve ,currants1   
#hj    #bci4 ,to ,preserve ,barberries1 
#hj    #bdj4 ,to ,preserve ,ginger1     
#ha    #bda4 ,to ,preserve ,apples1     
#ha    #bdb4 ,to ,preserve ,cymbelines  
or ,mock ,citron1                  #ha  
#bdc4 ,to ,preserve ,watermelon ,rinds1 
#hb    #bdd4 ,to ,preserve ,cherries1   
#hb    #bde4 ,to ,preserve ,muskmelons1 
#hb    #bdf4 ,to ,preserve ,pine        
,apples1                                
#hb    #bdg4 ,to ,preserve ,pumpkins1   
#hc    #bdh4 ,to ,preserve ,gages1      
#hd    #bdi4 ,to ,preserve              
,strawberries1                          
#hd    #bej4 ,blackberry and ,raspberry 
,jam1                           #hd     
#bea4 ,strawberry1 ,blackberry and      
,raspberry ,jelly1             #hd      
#beb4 ,cranberry1 ,grape and ,currant   
,jelly1                     #he    #bec4
 ,quince ,jelly1                        
#he    #bed4 ,apple ,jelly1             
#he    #bee4 ,lemon ,jelly1             

#hf    #bef4 ,calf's ,foot ,jelly1      
#hf    #beg4 ,coffee1                   
#hg    #beh4 ,to make ,tea1             
#hh    #bei4 ,chocolate1                
#hh    #bfj4 ,hop ,beer1                
#hh    #bfa4 ,spruce ,beer1             
#hi    #bfb4 ,spring ,beer1             
#hi    #bfc4 ,ginger ,beer1             
#hi    #bfd4 ,a good ,family ,wine1     
#ij    #bfe4 ,currant ,wine1            
#ij    #bff4 ,raspberry ,shrub1         
#ij    #bfg4 ,noyeau1                   
#ia    #bfh4 ,spring ,fruit ,sherbet1   
#ia    #bfi4 ,grape ,wine1              
#ia    #bgj4 ,smallage ,cordial1        
#ia   ,,miscellaneous ,,receipts ,,and  
,,observations ,,useful ,,to ,,young    
,,housekeepers4    ,page4    #a4 ,to    
make ,essence of ,lemon1                
#ib    #b4 ,essence of ,ginger1         
#ib    #c4 ,rose ,water1                
#ib    #d4 ,spice ,brandy1              
#ic    #e4 ,barley ,water1              
#ic    #f4 ,water ,gruel1               
#ic    #g4 ,wine ,whey1                 

#ic    #h4 ,stomachic ,tincture1        
#id    #i4 ,beef ,tea1                  
#id    #aj4 ,carrageen or ,irish ,moss1 
#id    #aa4 ,moss ,blanc ,mange1        
#ie    #ab4 ,elderberry ,syrup1         
#ie    #ac4 ,new ,bread and ,cake from  
old and rusked bread1            #ie    
#ad4 ,to ,preserve ,cheese from ,insects
 and ,mould1               #if    #ae4  
,to keep vegetables and herbs1          
#if    #af4 ,to ,preserve various kinds 
of ,fruit over winter1          #ig     
#ag4 ,to extract ,essences from various 
kinds of ,flowers1       #ih    #ah4    
,indelible ,ink for marking linen1      
#ih    #ai4 ,perfume ,bags1             
#ih    #bj4 ,lip ,salve1                
#ii    #ba4 ,bread ,seals1              
#ii    #bb4 ,to ,loosen the ,glass      
,stopples of ,decanters or              
,smelling ,bottles when wedged in tight1
                   #ii    #bc4 ,cement  
for broken ,china1 ,glass and           
,earthenware1         #ajj    #bd4      
,japanese ,cement or ,rice ,glue1       

#ajj    #be4 ,cement for ,alabaster1    
#aja    #bf4 ,to extract fruit ,stains1 
#aja    #bg4 ,to extract ,spots of paint
 from ,silk1 ,woolen and       ,cotton  
,goods1                                 
#aja    #bh4 ,to remove black stains on 
,scarlet ,merinos or       ,broadcloths1
                                        
#ajb    #bi4 ,to remove grease spots    
from ,paper1 ,silk or ,woolen1      #ajb
    #cj4 ,to extract stains from white  
,cotton goods and ,colored       ,silks1
                                        
#ajb    #ca4 ,rules for washing         
,calicoes1                              
#ajc    #cb4 ,rules for washing ,silks1 
#ajc    #cc4 ,rules for washing woolens1
                              #ajd      
#cd4 ,rules for washing white ,cotton   
,clothes1                 #aje    #ce4  
,to clean silk and woolen ,shawls1      
#aje    #cf4 ,to clean ,silk ,stockings1
                                #ajf    
#cg4 ,to clean ,carpets1                
#ajf    #ch4 ,to clean feather ,beds and

 ,mattresses1                   #ajg    
#ci4 ,to clean ,light ,kid ,gloves1     
#ajg    #dj4 ,to remove ,ink or grease  
spots from ,floors1              #ajg   
#da4 ,to clean ,mahogany and ,marble    
,furniture1                 #ajh    #db4
 ,to clean stone hearths and stoves1    
#ajh    #dc4 ,to clean ,brass1          
#aji    #dd4 ,to cleanse ,vials and ,pie
 ,plates1                        #aji   
#de4 ,cautions ,relative to ,brass and  
,copper1                  #aji    #df4  
,to keep ,pickles and ,sweet ,meats1    
#aji    #dg4 ,starch1                   
#aaj    #dh4 ,to temper new ,ovens and  
,iron ,ware1                      #aaj  
#di4 ,to temper ,earthen ,ware1         
#aaa    #ej4 ,preservatives against the 
ravages of ,moths1             #aaa     
#ea4 ,to drive away various kinds of    
household vermin1        #aaa    #eb4   
,to keep ,meat in hot ,weather1         
#aab    #ec4 ,to ,prevent polished      
,cutlery from rusting1                  
#aab    #ed4 ,to melt ,fat for          

,shortening1                            
#aab    #ee4 ,to preserve ,eggs fresh a 
year1                          #aac     
#ef4 ,to preserve ,cream for long       
,voyages1                     #aac      
#eg4 ,substitute for ,milk and ,cream in
 ,tea or ,coffee1         #aac    #eh4  
,to ,cure ,butter1                      
#aac    #ei4 ,to make salt ,butter      
fresh1                              #aad
    #fj4 ,to take rankness from a small 
quantity of butter1       #aad    #fa4  
,windsor ,soap1                         
#aad    #fb4 ,to make ,bayberry or      
,myrtle ,soap1                          
#aae    #fc4 ,cold ,soap1               
#aae     ,,practical ,,cookery4   #a4   
,meat4  ,to be in perfection meat should
 be kept several days1 when the weather 
will admit of it4 ,beef and mutton      
should be kept at least a week in cold  
weather1 and poultry three or four days4
 ,in summer meat should be kept in a    
cool airy place1 away from the flies1   
and if there is any danger of its       

spoiling sprinkle a little salt over it4
 ,when meat is frozen it should be put  
in cold water and remain in it till the 
frost is entirely out1 if there is any  
frost in it when put to the fire1 it    
will be impossible to cook it well4     
,fresh meat should not be put into the  
pot until the water boils4 ,when meat is
 too salt1 soak it in lukewarm water for
 several hours1 change the water before 
boiling it4 ,meat should boil gently    
with just water enough to cover it1 and 
the side that is to go up on the table  
should be put down in the pot1 as the   
scum that rises makes the meat look     
dark1 it should be taken off as soon as 
it rises4 ,the liquor in which all kinds
 of fresh meat is boiled1 makes good    
soup4   #b4 ,roast ,beef4  ,the tender  
loin and first and second cuts of the   
rack are the best roasting pieces1 the  
third and fourth cuts are good4 ,the    
lower part of a rack of beef should be  
cut off as it prevents the meat from    
roasting thoroughly4 ,when the beef is  

put to the fire to roast a little salt  
should be sprinkled on it1 and the bony 
side turned towards the fire1 when the  
ribs get well heated through1 turn the  
meat1 put it to a brisk fire and baste  
it frequently till done4 ,if the meat is
 a thick piece allow fifteen minutes to 
each pound1 to roast it in1 if thin less
 time will be required4   #c4 ,beef     
,steak4  ,the tender loin is the best   
piece for broiling1 that from the       
shoulder clod or from the round is good 
and comes much cheaper4 ,beef before    
broiling if not very tender1 should be  
laid on a board and pounded4 ,wash it in
 cold water1 and broil it on a hot bed  
of coals1 the quicker it is cooked      
without being burnt the better it is4   
,cut up about quarter of a pound of     
butter for #g or #h lbs4 of beef1 put   
the pieces into a platter and when the  
steak is done1 lay it on the butter1    
pepper and salt it on both sides4   #d4 
,alamode ,beef4  ,the round of beef is  
the best piece to alamode4 ,the shoulder

 clod is good and comes cheaper1 it is  
also good stewed without any spices4    
,for five lbs4 of beef soak about a     
pound of bread in cold water1 when soft 
drain off the water1 mash the bread     
fine1 put in a piece of butter1 half the
 size of a hen's egg1 together with half
 a tea spoonful of salt1 the same       
quantity of mace1 pepper1 and cloves1   
also a couple of eggs and a table       
spoonful of flour1 mix the whole well   
together1 then cut gashes in the beef1  
and fill them with half of the dressing1
 put it in a bake pan with boiling      
water1 enough to cover it4 ,the bake pan
 lid should be just hot enough to scorch
 flour1 put a few coals and ashes on the
 top1 let it stew constantly for two    
hours1 then place the reserved dressing 
on top of the meat1 put in a piece of   
butter of the size of a hen's egg1 heat 
the bake pan lid till hot enough to     
brown the dressing1 stew it an hour and 
a half longer4 ,when you have taken up  
the meat1 if the gravy is not thick     

enough1 mix a tea spoonful or two of    
flour with a little water1 and stir it  
in1 put in a couple of wine glasses of  
white wine1 and a small piece of butter4
   #e4 ,beef ,liver4  ,the best way to  
cook liver1 is to pour boiling water on 
it1 dip it in salt and water1 then broil
 it till nearly done1 with two or three 
slices of salt pork previously dipped in
 flour1 cut up the meat and pork into   
strips about two inches long1 lay the   
whole into a pan with a little water1   
salt and pepper1 put in a little butter1
 stew it four or five minutes4 ,it is   
more economical to fry or broil it1 but 
it is not as nice4   #f4 ,to ,corn      
,beef4  ,to every gallon of cold water1 
put a quart of rock salt1 an oz4 of salt
 petre1 a quarter of a lb4 of sugar and 
a couple of table spoonsful of blown    
salt4 7,some people use molasses instead
 of sugar but it is not as good74 ,no   
boiling is necessary1 put your beef in  
the brine1 as long as any salt remains  
at the bottom of the brine it is strong 

enough4 ,whenever any scum rises1 the   
brine should be scalded1 skimmed and    
more sugar1 salt and salt petre put in4 
,when a piece of beef is put in the     
brine a little salt should be added1 and
 if the weather is warm cut gashes in   
the beef1 and fill them with salt4 ,keep
 a heavy weight on the beef in order to 
keep it under the brine4 ,the top of the
 weight is a good place to keep fresh   
meat from spoiling in hot weather4 ,in  
very hot weather1 it is difficult to    
corn beef in cold brine before it       
spoils1 on this account it is a good    
plan to corn it in the pot1 it is done  
in the following manner1 to six or eight
 lbs4 of beef put a tea cup of salt1    
sprinkle flour on the side that is to go
 up on the table and put it down in the 
pot1 without any water in it1 then turn 
in cold water enough to cover it1 boil  
it two hours then fill up the pot and   
boil it an hour and a half longer4   #g4
 ,mutton4  ,the saddle1 is the best part
 for roasting1 the shoulder and leg are 

good roasted2 but the latter is better  
boiled1 with a piece of salt pork2 a tea
 cup of rice1 improves the looks of it4 
,before putting the mutton down to      
roast1 rub a little butter on it1       
sprinkle on salt and pepper2 cloves1 and
 allspice improve it4 ,put a small piece
 of butter in the dripping pan1 and     
baste it frequently1 the bony side      
should be turned towards the fire first1
 and roasted4 ,for boiling or roasting  
mutton1 allow a quarter of an hour to   
each pound4   #h4 ,veal4  ,the loin of  
veal is the best roasting piece1 the    
breast and rack are good roasting       
pieces1 the breast makes a good pot pie4
 ,the leg is nice for frying1 and when  
several slices have been cut off for    
cutlets the remainder is nice boiled    
with about half a pound of salt pork4   
,veal for roasting should be salted and 
peppered1 and have a little butter      
rubbed on it1 baste it frequently1 and  
unless the meat is very fat put a small 
piece of butter in the dripping pan when

 the meat is put down to roast4   #i4   
,veal ,cutlets4  ,fry three or four     
slices of pork1 when brown take them up4
 ,cut part of a leg of veal into slices 
about an inch thick and fry them in your
 pork fat1 when brown on both sides take
 it up1 stir about half a tea cup of    
clear water into the gravy1 then mix a  
tea spoonful or two of flour with a     
little water and turn it in1 soak a     
couple of slices of toasted bread in the
 gravy lay them on the bottom of a      
platter place your meat1 and pork over  
the toast1 then turn your gravy on the  
meat4 ,some people dip the veal into the
 white of an egg and roll it in pounded 
bread crumbs before cooking it4 ,it     
takes nearly an hour to cook this dish4 
#aj4 ,calf's ,head4  ,boil the head two 
hours together with the lights and feet1
 put in the liver when it has boiled an 
hour and twenty minutes1 before the head
 is done1 tie up the brains in a bag and
 boil them with it4 ,when these are done
 take them up and mash them fine1 season

 them with salt1 pepper and butter1     
sweet herbs if you like1 use them as the
 dressing for the head4 ,some people    
prefer part of the liver and the feet   
for dressing1 they are prepared like the
 brains4 ,the liquor that the calf's    
head is boiled in makes a nice soup     
seasoned in a plain way1 like any other 
veal soup1 or seasoned turtle fashion4  
,the liquor should stand till the day   
after the head is boiled when the fat   
should be skimmed off4   #aa4 ,collops4 
,cut part of a leg of veal into pieces  
three or four inches broad1 sprinkle    
flour on them1 and fry in butter till   
brown1 then turn in water enough to     
cover the veal1 when it boils take off  
the scum1 put in two or three onions1 a 
blade of mace1 let it stew gently three 
quarters of an hour1 put in a little    
salt1 pepper and the juice of half a    
lemon4 ,take it up1 pour the gravy over 
it4 ,the gravy should be previously     
thickened with a little flour and water4
   #ab4 ,plaw4  ,boil a piece of lean   

veal till tender4 ,then take it up cut  
it into strips three or four inches     
long1 put it back into the pot1 with the
 liquor it was boiled in1 and a couple  
of tea cups of rice to four lbs4 of the 
veal1 put in a piece of butter of the   
size of a hen's egg1 season it with     
salt1 pepper and sweet herbs1 stew it   
gently till the water has nearly boiled 
away4 ,a little curry powder in this    
converts it into a curry dish4   #ac4 ,a
 ,fillet of ,veal4  ,take a leg of veal1
 cut off the shank1 and cut gashes in   
the remainder4 ,make a dressing of bread
 soaked soft and mashed1 season it with 
salt1 pepper and sweet herbs1 chop a    
little raw pork fine1 and put it into   
the dressing1 if you have not pork use a
 little butter4 ,fill the gashes in the 
meat with the dressing1 put it in a bake
 pan with water enough to just cover it1
 put the remainder of the dressing on   
top of the meat4 ,for six lbs4 of veal1 
allow two hours steady baking4 ,a leg of
 veal is nice prepared in this manner   

and roasted4   #ad4 ,lamb4  ,the fore   
and hind quarter of lamb are good       
roasting pieces4 ,sprinkle salt and     
pepper on the lamb and turn the bony    
side towards the fire first1 if not fat1
 rub on a little butter and put a little
 in the dripping pan1 baste it          
frequently4 ,these pieces are good      
stuffed like a fillet of veal1 and      
roasted1 the leg is also good cooked in 
the same manner1 but it is better boiled
 with a little pork or salt1 allow      
fifteen minutes boiling to each lb4 ,the
 breast of lamb is good roasted1        
broiled1 or corned and boiled1 it is    
also good made into a pot pie4 ,the fore
 quarter with the ribs divided is good  
broiled1 the bones of this as well as of
 all other kinds of meat when put down  
to broil should be put toward the fire1 
a little butter1 pepper and salt should 
be put on it4 ,lamb is very apt to spoil
 in warm weather1 if you wish to keep a 
leg several days1 put it in brine1 it   
should not be put in with pork1 as fresh

 meat is apt to injure the pork4   #ae4 
,shoulder of ,lamb ,grilled4  ,the      
shoulder of lamb is good roasted or     
cooked in the following manner4 ,score  
it in chequers about an inch long1 rub  
it over with a little butter and the    
yolk of an egg1 then dip it into finely 
pounded bread crumbs1 sprinkle on salt1 
pepper and sweet herbs1 broil or roast  
it till of a light brown4 ,this is good 
with plain gravy or sauce1 made in the  
following manner1 with half a pint of   
the gravy1 7or the same quantity of     
drawn butter17 put a table spoonful of  
tomato catsup1 the juice of half a      
lemon1 a little salt and pepper4   #af4 
,lamb's ,fry4  ,the heart and sweet     
bread are nice fried plainly1 or dipped 
into the white of an egg and fine bread 
crumbs1 they should be fried in lard4   
#ag4 ,turkey4  ,take out the inwards and
 wash both the inside and outside of the
 turkey4 ,prepare a dressing of either  
boiled potatoes mashed fine or bread    
soaked in cold water1 the water should  

be squeezed out of the bread1 mash it   
fine1 add a small piece of butter or    
pork chopped fine1 put in pepper1 salt1 
and sweet herbs if you like them1 an egg
 mixed with the dressing makes it cut   
smoother4  ,fill the crop and body of   
the turkey with the dressing1 sew it up1
 tie up the legs and wings rub on a     
little salt and butter4 ,roast it from  
two to three hours according to the     
size2 twenty five minutes for every     
pound is a good rule4 ,a turkey should  
be roasted slowly at first and basted   
frequently1 the inwards of a turkey     
should be boiled till tender1 and the   
liquor they are boiled in1 used for the 
gravy1 when you have taken up the       
inwards1 mix a little flour and water   
smoothly together1 and stir it into the 
skillet1 put in a little of the         
drippings of the turkey1 season it with 
salt and pepper1 and sweet herbs if you 
like4 ,drawn butter is used for boiled  
turkey4 ,a turkey for boiling should be 
dressed like one for roasting1 tie it up

 in a cloth unless you boil rice in the 
pot with it1 if you use rice1 put in a  
tea cup two thirds full1 a small piece  
of pork boiled with the turkey1 improves
 it4 ,if you wish to make a soup of the 
liquor in which the turkey is boiled1   
let it stand till the next day and then 
skim off the fat4   #ah4 ,goose4  ,if a 
goose is tender under the wing1 and you 
can break the skin easily by running the
 head of a pin across the breast1 there 
is no danger of its being tough4 ,a     
goose should be dressed in the same     
manner1 and roasted the same length of  
time1 as a turkey4   #ai4 ,chickens4    
,chickens for roasting or boiling1      
should have a dressing prepared like    
that for turkies4 ,half a tea cup full  
of rice boiled with the chickens1 makes 
them look white1 they will be less      
liable to break if the water is cold    
when they are put in to boil1 a little  
pork boiled with the chickens improves  
them1 if you do not boil any pork with  
them1 put in a little salt4 ,chickens   

for broiling should be split1 the       
inwards taken out1 and the chicken      
washed inside and out1 put the bony side
 down on the gridiron1 and broil it very
 slowly till brown then turn it1 when   
done take it up1 salt1 and butter it4   
,about forty minutes is required to     
broil a common sized chicken4 ,for roast
 chicken1 boil the liver and gizzard by 
themselves and use the water for gravy1 
cut the inwards in slices1 and put them 
in4   #bj4 ,fricassee ,chickens4  ,the  
chickens should be jointed1 the inwards 
taken out1 and the chickens washed1 put 
them in a stew pan with the skin side   
down1 on each layer sprinkle salt and   
pepper2 put in three or four slices of  
pork1 just cover them with water1 and   
let them stew slowly till tender4 ,then 
take them up1 mix a tea spoonful of     
flour smoothly1 with a little water1 and
 stir it into the gravy1 add a piece of 
butter of the size of a hen's egg1 put  
the chickens back into the stew pan1 let
 them stew slowly for four or five      

minutes4 ,when you have taken up the    
chickens1 put two or three slices of    
toast into the gravy1 and when soaked   
soft lay it in a platter and lay the    
chickens on top1 and turn the gravy upon
 it4 ,if you wish to brown the chickens1
 reserve the pork and fry it by itself1 
when brown take it up and put in the    
chickens1 7when they are stewed tender17
 and let them fry till of a light brown4
   #ba4 ,pigeons4  ,take out the inwards
 and stuff them1 with a dressing        
prepared like that for turkies1 put them
 in the pot with the breast side down1  
the water should more than cover them1  
when nearly done put in a quarter of a  
lb4 of butter to every dozen of pigeons1
 mix a little flour and water and stir  
into the gravy4 ,when stewed tender1 if 
you wish to brown them1 take them up1   
and fry them in a little pork fat or    
butter1 an hour before they are done1   
put on a heated bake pan lid4 ,they are 
very good split open and stewed with a  
dressing made and warmed up separately  

with a little of the gravy4 ,it takes   
about two hours to cook tender pigeons  
and three for tough ones4 ,tender       
pigeons are good stuffed and roasted4   
,they should be buttered just before    
they are taken from the fire4   #bb4    
,ducks4  ,are good stewed like pigeons1 
or roasted4 ,two or three onions in the 
dressing of wild ducks takes out the    
fishy taste4 ,if ducks or any other     
fowls are slightly injured by being kept
 too long1 dip them in weak sal eratus  
and water before cooking them4   #bc4   
,baked ,pig4  ,take out the inwards1 cut
 off the first joint of the feet and    
boil them till tender1 take them up and 
take out the bones1 chop them a little4 
,prepare a dressing of bread soaked and 
mashed fine1 season it with salt1       
pepper1 butter1 and sweet herbs1 if you 
like1 fill the pig with the dressing1   
rub a little butter on the out side to  
prevent its blistering4 ,if you wish to 
have it go on the table whole1 put it   
into a long dripping pan1 put in a      

little water1 set it in a well heated   
oven1 bake it from two hours and a half 
to three1 according to the size4 ,when  
done take out a little of the dressing1 
and mix it with the chopped inwards1 and
 feet1 put in a little butter pepper and
 salt1 let the pig stand in the open air
 a few minutes before it goes on the    
table1 in order to make it crispy4      
#bd4 ,pressed ,head4  ,boil ears1       
forehead1 and rind1 7the cheek is good  
but is better corned and smoked71 boil  
them till the meat will almost drop from
 the bones1 take them up when cold1 cut 
the meat in strips about an inch long   
and half an inch broad1 warm it in a    
little of the liquor in which the meat  
was boiled1 season it with pepper1 salt1
 cloves1 nutmeg and cinnamon1 when hot  
take it up and put it in a strong bag1  
put a heavy weight upon it1 and let it  
remain till perfectly cold4   #be4      
,souse4  ,take pig's ears and feet1     
clean them thoroughly1 boil them till   
tender1 take them out and when cold     

split them1 lay them in a deep dish1    
pour on boiling vinegar strongly spiced 
with pepper corns1 cloves and nutmeg1   
put in a little salt4 ,when cold they   
are fit to cook4 ,fry them in lard4     
,they will keep good pickled for four or
 five weeks4   #bf4 ,tripe4  ,after     
being scoured should be soaked in salt  
and water1 seven or eight days1 changing
 the water every other day4 ,then boil  
it till tender1 which will take eight or
 ten hours4 ,it is then fit for         
broiling1 frying1 or pickling4 ,it is   
pickled like souse4   #bg4 ,ham4  ,a ham
 that weighs ten lbs4 should be boiled  
four or five hours1 if too salt the     
water should be changed4 ,before it goes
 on to the table take off the rind1 put 
pepper or whole clove in the form of    
diamonds all over it4 ,the ,virginia way
 of curring ,hams is the following1     
dissolve two oz4 of salt petre1 two tea 
spoonsful of sal eratus1 for every #af  
lbs4 of ham1 add molasses in the        
proportion of a gallon to a hogshead of 

brine4 ,make a salt pickle as strong as 
possible1 put the above ingredients in  
it1 then put the hams in1 and let them  
remain for six weeks4 ,take them out and
 smoke them for three months4 ,hams     
cured in this way will keep good a long 
time and are very fine flavored4   #bh4 
,tongues4  ,cut off the roots of the    
tongues1 make a brine like that for     
curing beef1 let the tongues remain in  
it for a week1 then1 smoke them eight or
 ten days4 ,they require boiling four or
 five hours4 ,the roots make very nice  
mince pies1 but are not good smoked4    
#bi4 ,curries4  ,chickens1 pigeons1     
mutton chops1 veal1 lamb and lobsters1  
make good curries4 ,the meat should be  
boiled till nearly tender1 if made of   
fowls they should be jointed before they
 are boiled4 ,put a little butter in a  
stew pan1 when melted put in the meat   
and cover it with part of the liquor it 
was boiled in1 let it stew for ten or   
fifteen minutes4 ,for #d lbs4 of meat1  
mix a table spoonful of curry powder1   

with one of flour1 or a tea cup of      
boiled rice1 put in a little water1 and 
a table spoonful of melted butter1 and  
half a tea spoonful of salt1 turn the   
whole over the meat1 and let it stew six
 or eight minutes4   #cj4 ,curry        
,powder4  ,pound fine1 one oz4 of       
ginger1 one of mustard1 one of pepper   
three of coriander seed1 the same       
quantity of turmeric1 half an oz4 of    
cardamums1 quarter of an oz4 of cayenne 
pepper1 the same quantity of cinnamon   
and cummin seed4 ,pound the whole well  
together1 sift and put them in a bottle4
   #ca4 ,chicken ,pie4  ,joint the      
chickens1 and boil them1 till nearly    
tender in water just sufficient to cover
 them4 ,take them up and lay them in a  
dish1 lined with pie crust1 on each     
layer of the chickens1 sprinkle pepper  
and salt1 put in a little of the liquor 
that they were boiled in1 three or four 
slices of pork and a small piece of     
butter1 sprinkle flour over the whole4  
,cover it with a nice pie crust1        

ornament it with pastry cut in narrow   
strips4 ,bake it an hour and a quarter4 
#cb4 ,beef and ,mutton ,pie4  ,take meat
 that is tender1 pound it out thin1 and 
boil it ten minutes4 ,take it up1 cut   
off the bony and gristly parts1 season  
the meat highly with pepper and salt1   
butter it1 and cut it in narrow strips4 
,line a deep dish1 with piecrust1 put in
 the meat1 and to each layer1 put a tea 
spoonful of tomato catsup1 and a table  
spoonful of water1 sprinkle flour over  
the whole1 and cover it with piecrust1  
ornament it as you please with pastry4  
,cold roast1 or boiled beef and mutton1 
cut in bits1 and seasoned highly with   
salt and pepper1 make a nice pie1 put   
them in a dish1 and turn a little melted
 butter over them1 pour on water till   
you can just see it at the top4   #cc4  
,chicken and ,veal ,pot ,pie4  ,boil the
 meat until about half done1 if chickens
 they should be jointed4 ,take up the   
meat1 and put it in a pot with a layer  
of crust1 to each layer of meat2 have a 

layer of crust on the top1 cover the    
whole with the liquor the meat was      
boiled in4 ,keep a tea kettle of boiling
 water1 to turn in when the water boils 
away1 7cold water makes the crust       
heavy47 ,if you wish to have it brown1  
heat a bake pan lid1 and cover the pot  
while it is cooking1 which takes about  
an hour4 ,the crust for the pie is good1
 made like common pie crust1 only very  
plain1 roll it about an inch thick1 cut 
it with a tumbler1 into small cakes4    
,raised pie crust1 is generally         
preferred to any other1 it is made in   
the following manner4 ,rub together1    
three pints of flour one cup of butter1 
half a tea spoonful of salt1 and then   
turn in a tea cup of yeast1 and half a  
pint of water4 ,set it in a warm place  
to rise1 when risen1 7which will be in  
the course of ten or twelve hours1 in   
cold weather17 roll it out1 and cut it  
into small cakes4 ,if it is not stiff   
enough to roll out1 knead in a little   
flour1 if too stiff1 put in a little    

water4 ,potatoe pie crust is good1 boil 
the potatoes1 peel and mash them fine1  
put in a tea spoonful of salt1 a piece  
of butter of the size of a hen's egg1   
and half a pint of milk1 mix flour with 
it till of the right consistency to roll
 out1 cut it into cakes1 and put them   
with the meat4 ,a very good way to make 
the crust1 when you happen to have      
unbaked wheat bread2 is to roll out the 
dough several times and spread butter on
 it each time1 let it lay about half an 
hour1 before you put it with the meat4  
#cd4 ,to ,frizzle ,beef4  ,take tender  
smoked beef and shave it off thin1 put  
it in a stew pan1 with boiling water    
enough to cover it1 let it stew ten or  
fifteen minutes2 three or four minutes  
before it is done1 thicken the water it 
is stewed in with a little flour1 when  
taken up sprinkle on a little pepper4   
,this makes a nice dish for breakfast1  
provided the beef is moist and tender4  
#ce4 ,warmed over ,meats4  ,boiled or   
roasted veal makes a nice dish1 chopped 

very fine1 and warmed up with a little  
pepper1 a small piece of butter1 and a  
little water1 if you have gravy1 it is  
very good instead of the butter and     
water4 ,a little nutmeg and the rind and
 juice of half a lemon improve it1 the  
rind should be chopped very fine1 7none 
of the white part should be used47 ,when
 well heated through1 take it up and cut
 a couple of lemons in slices1 and lay  
over it4 ,veal and fresh or salt beef1  
are all of them good1 minced fine1 with 
boiled potatoes1 and warmed up with     
pepper1 salt and gravy1 if you have not 
gravy1 use a little butter and water4   
,some people like boiled onions1 or     
turnips1 chopped fine1 and mixed with   
the minced meat1 instead of potatoes4   
,veal1 lamb and mutton1 are good cut in 
small strips1 and warmed with boiled    
potatoes1 cut in slices1 and pepper1    
salt1 and gravy4 ,roast beef and mutton1
 if not cooked too much1 are nice cut in
 slices1 and just scorched on a         
gridiron4 ,meat when warmed over1 should

 only be on the fire just long enough to
 get heated well through1 if on the fire
 long1 most of the nourishment of the   
meat will be extracted1 and it will be  
very indigestible4 ,cold fowls are nice 
jointed and warmed up1 with a little    
water and salt1 then take the fowls out 
of the water1 put them in a frying pan1 
that has a little hot butter in it1 and 
fry them1 till of a light brown1 they   
should have a little flour sprinkled    
over them before they are browned4      
,thicken the water with flour1 that the 
fowls were warmed in1 put a little      
butter in it1 and turn it over the meat1
 when taken up4   #cf4 ,a ,ragout of    
,cold ,veal4  ,cut boiled or roasted    
veal1 in nice slices1 flour and fry them
 in butter1 till of a light brown4 ,then
 take them up and turn a little hot     
water into the butter they were fried   
in1 mix a little flour with water and   
into the gravy1 season it with salt1    
pepper1 mace1 and catsup1 if you have   
any1 and a little lemon juice4 ,put in  

the meat and stew it till very hot4     
#cg4 ,drawn ,butter4  ,mix a couple of  
tea spoonsful of flour1 gradually with a
 little water1 stir it till free from   
lumps1 thin it1 and stir it into half a 
pint of boiling water1 let it boil four 
or five minutes1 then put in about a    
quarter of a lb4 of butter1 previously  
cut in small pieces1 set it where it    
will melt gradually4 ,if carefully mixed
 it will be free from lumps1 if not     
strain it1 before it is put on to the   
table4 ,if the butter is to be eaten on 
fish1 cut up several boiled eggs into   
it4 ,a little curry powder sprinkled in 
it1 will convert it into curry sauce4   
#ch4 ,burnt ,butter4  ,put a couple of  
ounces of butter1 in a frying pan1 set  
it on the fire1 when of a dark brown    
color1 put in a table spoonful of       
vinegar1 a little pepper and salt4 ,this
 is nice for fish1 or boiled eggs4      
#ci4 ,roast ,meat ,gravy4  ,meat when   
put down to roast1 should have about a  
pint of water in the dripping pan4 ,if  

you like your gravy very rich1 skim off 
the top of the drippings to your meat1  
and use them1 if you like it plain1 stir
 up the drippings1 strain them and put  
in a skillet and boil them4 ,mix a tea  
spoonful of flour1 with a little cold   
water1 and stir it into the gravy4 ,lamb
 and veal require a little butter in the
 gravy4   #dj4 ,sauce for cold ,meat1   
,fish or ,salad4  ,mix the yolks of two 
eggs boiled soft1 with a mustard        
spoonful of made mustard1 a little salt 
and pepper1 two table spoonsful of salad
 oil1 or melted butter1 when well mixed1
 put in three table spoonsful of        
vinegar4 ,a table spoonful of tomato1 or
 mushroom1 catsup1 improves it4   #da4  
,wine ,sauce for ,venison or ,mutton4   
,warm half a pint of the drippings1 or  
the liquor1 the meat was boiled in4     
,when it boils1 mix a tea spoonful of   
scorched flour1 with a little water1 and
 stir it in1 put in a little pepper1    
salt1 and quarter of a tea spoonful of  
cloves1 put in a table spoonful of      

currant jelly1 and half a tumbler full  
of wine1 just before you take it from   
the fire4 ,many people prefer melted    
currant jelly1 to any other sauce for   
venison4   #db4 ,rice ,sauce4  ,boil    
half a tea cup of rice1 till soft1 then 
stir in two table spoonsful of milk1 a  
little salt1 and a nutmeg1 or mace1     
sweet herbs1 a boiled onion1 and strain 
it4 ,this is a very nice accompaniment  
to game4   #dc4 ,oyster ,sauce4  ,take  
the juice of your oysters1 and to a pint
 put a couple of sticks of mace1 a      
little salt and pepper1 put it on the   
fire1 when it boils1 mix two tea        
spoonsful of flour1 with a little milk1 
and stir it in4 ,when it has boiled two 
or three minutes1 put in about half a   
pint of solid oysters1 a piece of butter
 of the size of half an egg1 when       
scalded through take them up4   #dd4    
,liver ,sauce for ,fish4  ,boil the     
liver of the fish1 then mash it fine1   
stir it into drawn butter1 put in a     
little cayenne or black pepper1 a couple

 of tea spoonsful of lemon juice1 and a 
table spoonful of catsup4   #de4        
,lobster ,sauce4  ,mash the yolks of two
 eggs1 boiled soft1 with the spawn of   
the lobster1 and a tea spoonful of      
water1 when rubbed smooth1 put in a     
mustard spoonful of made mustard1 two   
table spoonsful of salad oil1 or melted 
butter1 a little salt1 pepper1 and five 
table spoonsful of vinegar4   #df4      
,chicken ,salad4  ,boil four eggs three 
minutes1 take them out of the shell     
mash1 and mix them1 with a couple of    
table spoonsful1 of olive oil1 or melted
 butter1 two thirds of a tumbler of     
vinegar1 a tea spoonful of mixed        
mustard1 half a tea spoonful of salt1   
quarter of a tea spoonful of pepper1 and
 a little essence of celery1 if you have
 any4 ,cut up a boiled chicken that     
weighs two or three pounds1 into small  
strips1 and turn the sauce over it4     
#dg4 ,sauce for ,turtle1 or ,calf's     
,head4  ,to half a pint of drawn butter1
 or thickened beef gravy1 put the juice 

of half a lemon1 a little sage1 basil1  
or sweet marjoram1 a little cayenne     
pepper1 and a wine glass of white wine1 
just before you take it up4   #dh4      
,apple ,sauce4  ,pare and quarter the   
apples1 take out the cores1 stew them in
 cider4 ,when soft take them up1 put in 
a piece of butter of the size of a      
walnut1 to every quart of the sauce1    
sweeten it to your taste1 with brown    
sugar4 ,another way which is very good1 
is to boil the apples1 with a few       
quinces1 in new cider1 and molasses     
enough to sweeten them1 till reduced to 
half the quantity4 ,this kind of sauce  
will keep good for several months4      
#di4 ,pudding ,sauce4  ,mix a tea cup of
 butter1 with two of nice brown sugar1  
when white1 put in a wine glass of wine1
 or brandy1 flavor it with nutmeg1      
essence of lemon or rosewater4 ,if you  
wish to have it liquid make two thirds  
of a pint of thin starch1 and stir it   
into the butter and sugar4 ,if you wish 
to have it foam1 put in a little cider4 

,cider instead of wine1 or brandy1      
answers very well1 for common pudding   
sauce4   #ej4 ,tomato ,catsup4  ,wipe   
the tomatoes1 which should be perfectly 
ripe4 ,boil them till soft in a little  
water4 ,strain the whole through a      
sieve1 season it highly1 with salt1     
pepper1 cloves1 allspice and mace1 then 
boil it fifteen minutes4 ,let it stand  
twenty four hours1 then take off the    
watery part1 bottle the remainder1 seal 
it tight1 and keep it in a cool place4  
,made in this way it will keep the year 
round4 ,the catsup1 should be stewed in 
tin1 and the later in the season it is  
made1 the less liable will it be to     
spoil4   #ea4 ,mushroom ,catsup4  ,put a
 layer of fresh mushrooms1 in a deep    
dish1 sprinkle a little salt over them1 
then put in another layer of mushrooms1 
and salt1 and so on1 till you get in all
 the mushrooms1 let them stand several  
days1 then mash them fine2 to each      
quart1 put a tea spoonful1 of black     
pepper1 put it in a stone jar tightly   

covered1 set it in a pot of boiling     
water1 boil it two hours1 then strain it
 without squeezing the mushrooms4 ,boil 
the juice half an hour1 skim it well1   
let it stand a few hours to settle1 then
 turn it off carefully through a sieve1 
bottle1 cork1 and seal it tight1 set it 
in a cool place4   #eb4 ,essence of     
,celery4  ,steep half an oz4 of bruised 
celery seed1 in a quarter of a pint of  
brandy1 for a fortnight4 ,a few drops of
 this1 will give a fine flavor to soup4 
#ec4 ,soup ,herb ,spirit4  ,those who   
like a variety of herbs1 in soup1 will  
find it very convenient1 to have the    
following mixture4 ,take when in their  
prime1 thyme1 sweet marjoram1 sweet     
basil1 and summer savory1 dry1 pound1   
and sift them1 steep them in brandy4    
,the herb spirit will be fit for use1 in
 the course of a fortnight4   #ed4 ,veal
 ,soup4  ,a leg of veal1 after enough   
has been cut off for cutlets1 makes a   
soup nearly as good as calves head4     
,boil it with a cup two thirds full of  

rice1 a pound and a half of pork1 season
 it with salt1 pepper1 and sweet herbs1 
if you like1 a little boiled celery cut 
in slices1 or a little essence of celery
 improves it1 parsly1 carrot1 and       
onions1 boiled in the soup1 are liked by
 some people4  ,if you wish for balls in
 your soup1 chop veal fine1 mix it with 
a couple of eggs1 a few bread crumbs1 a 
small piece of butter1 or raw pork      
chopped fine1 put in salt and pepper1 to
 your taste1 or a little curry powder1  
boil them in the soup4 ,just before you 
take the soup up1 put in a couple of    
slices of toast1 cut into small pieces4 
,the veal should be taken up before the 
soup is seasoned4   #ee4 ,black ,soup4  
,the shank of beef1 is the best part for
 soup1 cold roast beef bones1 and beef  
steak1 make very good soup4 ,boil the   
shank four or five hours1 in water      
enough to cover it4 ,half an hour before
 the soup goes on the table1 take out   
the meat1 thicken the soup with scorched
 flour mixed with cold water1 season it 

with pepper1 salt1 nutmeg1 and cloves1 a
 little tomato catsup improves it1 put  
in sweet herbs or herb spirit if you    
like4  ,some people boil onions in the  
soup1 but as they are very disagreeable 
to many persons1 it is better to boil   
them and put them in a dish by          
themselves4 ,take bread soaked soft1    
mash it well and put in a little of the 
boiled beef chopped fine1 a couple of   
eggs1 a very little flour1 season it    
highly with salt1 pepper1 cloves1 and   
mace1 do it up in small balls and boil  
them in the soup fifteen minutes4   #ef4
 ,calf's ,head or mock ,turtle ,soup4   
,boil the head till perfectly tender1   
then take it out1 strain the liquor1 and
 set it away till the next day1 then    
skim off the grease4 ,cut up the meat1  
and put it in the liquor1 together with 
the lights1 7the brains should be       
reserved for the balls7 warm it1 and    
season it with salt1 pepper1 cloves1    
mace1 and sweet herbs if you like and   
onions1 let it stew gently for half an  

hour4 ,just before taking it up add half
 a pint of white wine4 ,for the balls   
chop lean veal fine1 with a small piece 
of raw salt pork1 add the brains1 and   
season it highly with salt1 pepper1     
cloves1 mace1 and sweet herbs1 or curry 
powder1 make it up into balls1 about the
 size of half a hen's egg1 boil part in 
the soup1 and fry the remainder1 and put
 them in a dish by themselves4   #eg4   
,chicken or ,turkey ,soup4  ,the liquor 
that turkey or chicken is boiled in     
makes a good soup1 with half a tea cup  
of rice1 and a lb4 of pork boiled in it4
 ,if you do not like it very fat1 let it
 stand till the next day after the      
turkey is boiled1 skim off the fat1     
season it with salt1 pepper1 and sweet  
herbs4 ,if you like vegetables in soup1 
boil them by themselves1 slice them up  
when done and put them in the turreen   
with toasted bread1 cut in small pieces2
 or toasted crackers4 ,when the soup is 
hot1 turn it on them4   #eh4 ,oyster    
,soup4  ,take a couple of quarts of     

oysters out of the liquor with a fork1  
strain the liquor1 and if there are any 
shells in them rinse them off4 ,to each 
quart put a pint of milk or water4 ,set 
them on the fire1 when it begins to     
simmer skim it1 mix three tea spoonsful 
of flour1 with a little milk1 stir it in
 when the oysters boil1 when it boils   
again take it up and season it with     
salt1 pepper1 a table spoonful of tomato
 catsup1 a table spoonful of vinegar and
 a small lump of butter2 turn it on to a
 slice of toast cut in pieces4   #ei4   
,pea ,soup4  ,to a quart of peas1 put a 
quart of cold water soak them over      
night1 in a warm place4 ,next day set   
them to boiling four or five hours1     
before they are to be eaten1 put in a   
couple of lbs4 of pork to two quarts of 
the peas1 add in a little more water1 if
 not likely to be sufficiently soft1 put
 in a tea spoonful of saleratus half an 
hour before you take up the soup4   #fj4
 ,to ,bake ,beans4  ,pick over the      
beans1 wash1 and put them in a pot with 

cold water enough to cover them1 hang   
them over the fire where they will keep 
just lukewarm4 ,when they begin to grow 
soft1 stew them over a hot fire several 
minutes1 with a heaping tea spoonful of 
saleratus4 ,then take them up with a    
skimmer1 and put them in a baking pot1  
gash a lb4 of pork and put it down in   
the pot so as to have the beans just    
cover it1 pour in cold water till you   
can see it at the top4 ,they will bake  
in a hot oven in the course of three    
hours2 but they will be better to remain
 in it five or six4 ,beans are very good
 stewed1 without being baked4   #fa4    
,poached ,eggs4  ,break your eggs into a
 dish and beat them to a foam4 ,then put
 them on a few coals1 put in a small    
lump of butter1 a little salt1 let them 
cook very slowly1 stirring them         
constantly till they become quite thick1
 then take them up1 and turn them on    
buttered toast4   #fb4 ,to ,boil ,eggs4 
,they should be put into boiling water1 
and if you wish to have them soft1 three

 minutes is long enough to boil them1 if
 you wish to have them hard1 they should
 boil five minutes4 ,another way to boil
 them1 is to break the shells and drop  
the eggs1 into a frying pan of boiling  
water1 let them boil three or four      
minutes4 ,if you do not use the eggs1 as
 a garnish1 salt and butter them1 when  
you take them up4   #fc4 ,omelet4  ,beat
 your eggs to a froth1 leaving out half 
the whites1 put in a couple of ounces1  
of fine minced ham1 corned beef or veal1
 when veal is used1 a little salt will  
be requisite4 ,fry it in butter1 till it
 begins to thicken4 ,when it is brown on
 the underside1 it is sufficiently      
cooked4 ,if you wish to have it brown on
 the top1 put a heated bake pan lid over
 it1 as soon as it has set4   #fd4      
,fresh ,fish4  ,fresh fish for boiling1 
or broiling1 are the best the day after 
they are caught4 ,they should be        
cleaned1 washed1 and half a tea cup of  
salt1 sprinkled on the inside of them1  
and a little pepper1 if they are to be  

broiled4 ,set them in a cool place4     
,when fresh fish are boiled1 they should
 be put in a strainer1 or sewed up in a 
cloth carefully2 put them in cold water1
 with the backbone down2 with eight or  
ten pounds of fish1 boil half a tea cup 
of salt4 ,many people do not put their  
fish into the pot1 until the water      
boils1 but it is not a good plan1 as the
 outside gets cooked too much1 before   
the inside is cooked sufficiently4 ,fish
 for frying1 should be wiped dry after  
being washed1 and flour sprinkled on    
them4 ,for five or six lbs4 of fish1 fry
 three or four slices of pork1 when     
brown1 take them up1 and put in the     
fish1 if the pork does not make         
sufficient fat1 to fry the fish in1 add 
a little lard4 ,for good plain gravy1   
mix a tea spoonful or two of flour with 
a little water1 and turn in1 when you   
have taken up the fish2 when well mixed1
 add a little butter and pepper1 when it
 boils1 turn it on to the fish4 ,boiled 
fish1 should be served up with drawn    

butter1 or liver sauce4 ,for a garnish  
to boiled fish1 boil several eggs five  
minutes1 cool them in water1 then take  
off the shells1 and cut them in slices1 
and lay them round the fish2 parsly and 
pepper grass1 are also a pretty garnish 
for boiled fish4 ,for broiling fish the 
gridiron should be greased with a little
 butter1 the inside of the fish should  
be broiled first4   #fe4 ,fresh ,cod1   
,is good boiled1 fried1 baked1 or made  
into a chowder4 ,it is too dry a fish to
 broil4   #ff4 ,halibut1  ,is nice cut  
in slices1 and broiled or fried2 the    
fins and the thick part1 are good       
boiled4   #fg4 ,striped and ,sea ,bass1 
,are good fried1 boiled1 broiled1 baked 
or made into a chowder4   #fh4 ,black   
,fish4  ,black fish are the best fried1 
or boiled1 they will do to broil but are
 not so nice as cooked in any other way4
   #fi4 ,shad4  ,fresh shad are the best
 bloated and broiled2 but they are good 
boiled or fried1 the spawn and liver are
 nice fried in lard4 ,salt shad is good 

boiled1 without any soaking1 if liked   
quite salt1 if not pour on scalding     
water1 and let them soak in it1 half an 
hour1 then drain off the water1 and boil
 them twenty minutes4 ,salt shad and    
mackerel for broiling1 should be soaked 
twenty four hours1 in cold water1 the   
water should be changed several times4  
,to salt twenty five shad1 mix one pound
 of sugar1 a peck of rock salt1 two     
quarts of fine salt1 and quarter of a   
pound of salt petre4 ,put a layer of it 
at the bottom of the keg1 then a layer  
of shad1 with the skin side down1       
sprinkle on the mixed salt1 sugar1 and  
salt petre1 and so on till you get in   
all the shad4 ,lay a heavy weight on the
 shad1 to keep it under brine4 ,if there
 is not brine enough in the course of a 
week1 add a little more sugar1 salt1 and
 salt petre4   #gj4 ,chowder4  ,fry     
three or four slices of pork until      
brown4 ,cut each of your fish into five 
or six slices1 flour and put a layer of 
them in your pork fat1 sprinkle on      

pepper and very little salt1 cloves1 and
 mace1 if you like1 lay on several      
crackers1 previously soaked soft1 in    
cold water1 and several bits of your    
fried pork1 this operation repeat1 till 
you get in all your fish1 then turn on  
nearly water enough to cover them1 put  
on a heated bake pan lid4 ,when the fish
 has stewed about twenty minutes1 take  
them up1 and mix a tea spoonful of      
flour1 with a little water1 and stir it 
into the gravy1 add about an ounce of   
butter1 and cloves4 ,half a pint of     
white wine1 and the juice of half a     
lemon1 or a tea cup of tomato catsup1   
improve it4 ,bass and ,cod1 make the    
best chowder4 ,some people like them    
made of clams1 the hard part should be  
cut off4   #ga4 ,stuffed and ,baked     
,fish4  ,soak bread in cold water1 till 
soft1 then squeeze out all the water1   
mash it and mix it with a piece of      
butter1 of the size of a hen's egg1 a   
little salt1 pepper1 cloves1 and mace1 a
 couple of raw eggs1 makes the dressing 

cut smoother4 ,fill the fish with this  
dressing1 and sew it up4 ,put a tea cup 
of water in a bake pan1 and a small     
piece of butter1 lay in the fish2 bake  
it about an hour4 ,fresh cod1 bass1 and 
shad1 are suitable fish for baking4     
#gb4 ,salt ,cod1  ,should be soaked in  
lukewarm water1 till the skin will come 
off easily4 ,scrape it1 and change the  
water1 and put it over a moderate fire1 
where it will keep warm without boiling1
 boiling hardens rather than softens it4
 ,it takes three hours to soak it soft4 
,it should be cut into good square      
pieces1 and served up with drawn butter4
 ,cold codfish is good1 minced up fine1 
with potatoes1 and warmed up with       
butter1 and a little water4   #gc4 ,fish
 ,cakes4  ,cold1 boiled1 salt1 or fresh 
fish1 are nice mixed up fine1 with      
potatoes1 a little butter put in1 and   
moulded up1 into small cakes1 with the  
hand1 fry them in pork fat1 or butter4  
#gd4 ,lobsters and ,crabs4  ,put them   
into boiling water1 and boil them three 

quarters of an hour1 if large1 if not1  
half an hour will be long enough4 ,boil 
two thirds of a tea cup of salt1 with   
four or five pounds of lobsters4 ,when  
cold crack the shells1 take out the     
meat4 ,be careful to get out the blue   
vein1 and what is called the lady1 as   
they are very unhealthy4  ,lobsters are 
good cold1 or warmed up1 with a little  
vinegar1 pepper1 salt1 and butter4 ,a   
way of dressing them1 which looks very  
prettily1 is to pick out the spawn1 and 
red chord1 mash it fine1 and rub it     
through the sieve1 put in a little      
butter and salt1 cut the lobsters into  
small squares1 and warm it together with
 the spawn1 over a moderate fire4 ,when 
hot take it up1 and garnish it with     
parsly4 ,the chord and spawn when       
strained1 are a handsome garnish for any
 kind of boiled fish4   #ge4 ,scollops4 
,are nice fried1 or boiled and pickled  
like oysters1 for frying1 they should be
 previously boiled1 and taken out of the
 shells1 and all but the hearts thrown  

away1 as the rest is very unhealthy1 dip
 the hearts1 into flour1 and fry them   
till brown in lard4 ,the hearts are also
 good stewed with a little water1       
butter1 pepper1 and salt4   #gf4 ,eels4 
,if very large1 are best1 bloated and   
broiled1 they should be bloated several 
hours before cooking them4 ,if not very 
large fry them in pork fat2 large eels  
are nice cut into small strips1 and laid
 in a deep dish1 with bits of salt pork 
and pepper1 and baked for half an hour4 
#gg4 ,clams4  ,wash and boil them1 until
 the shells open1 with just water enough
 to prevent their burning at the bottom 
of the pot4 ,when the shells open1 take 
the clams out of them1 and warm them1   
with a little of the liquor1 they were  
boiled in1 and a little butter1 pepper1 
and salt4 ,soak a slice of toasted      
bread1 in the clam liquor1 put it in the
 bottom of a dish and turn the clams on 
to it when hot4 ,for clam pancakes1 take
 some of the clam liquor1 and mix with a
 little flour1 to a pint of flour put   

two beaten eggs1 and a little salt1 fry 
them in lard4 ,very large long clams are
 nice taken out of the shell without    
boiling and broiled4   #gh4 ,stew       
,oysters4  ,take the oysters out of the 
liquor with a fork1 rinse the bits of   
shell from them1 and strain the liquor1 
put the oysters in a stew pan1 with the 
juice1 when scalded through1 take them  
up1 turn them on buttered toast1 salt1  
butter1 and pepper them1 to your taste1 
some cooks add a little catsup or lemon 
juice4   #gi4 ,to ,fry ,oysters4  ,take 
those that are large1 dip them in eggs1 
and fine bread crumbs1 fry them in lard1
 till of a light brown4 ,they are a nice
 garnish for boiled or fried fish1 if   
fried when first caught with a little   
salt1 and pepper1 sprinkled on them1    
will keep good several months1 provided 
they are put into a bottle and corked   
tight1 as soon as cooked4 ,whenever they
 are to be eaten1 warm them with a      
little water4   #hj4 ,oyster ,pancakes4 
,mix the juice of the oysters1 with     

flour1 in the proportion of a pint of   
liquor1 to a pint of flour1 if you have 
not juice enough1 put in a little milk1 
or water1 add a couple of eggs1 and a   
little salt to each pint1 fry them in   
lard4   #ha4 ,oyster ,pie4  ,line a deep
 dish with pie crust1 fill it with dry  
pieces of bread2 make a nice puff paste1
 and cover the dish with it1 bake till  
of a light brown1 either in a quick oven
 or bake pan1 have the oysters just     
stewed1 by the time the crust is done1  
take off the upper crust1 and remove the
 pieces of bread1 put in the oysters1   
season them with salt1 pepper1 and      
butter1 a little catsup improves the    
pie1 but is not essential1 cover it with
 the crust4   #hb4 ,scolloped ,oysters4 
,pound crackers or rusked bread till    
fine1 butter scolloped tins or shell1   
sprinkle on the crumbs1 then put in a   
layer of oysters1 a small lump of       
butter1 a little pepper1 salt1 and juice
 of the oysters1 put on another layer of
 crumbs1 and oysters1 and so on till the

 shells are filled1 having the bread    
crumbs on top2 bake them until a light  
brown4   #hc4 ,vegetables4--,potatoes4  
,the best way to cook potatoes1 is to   
pare and put them in a pot1 with just   
boiling water enough to prevent their   
burning1 put in a little salt1 and cover
 them up tight1 let them stew till you  
can stick a fork through them easily4   
,if there is any water in the pot turn  
it off1 and put it back on the fire1 and
 let the potatoes steam a few moments   
longer4 ,the easiest way to cook them1  
is to put them in boiling water1 with   
the skins on1 they should boil          
constantly till done1 if you wish to    
have them mealy2 they are more mealy1 to
 have the water turned off1 as soon as  
you can stick a fork through them       
easily1 and put in a warm place1 where  
they will steam1 the lid should be off4 
,cold1 mashed1 or whole potatoes are    
nice cut in slices1 and fried in lard or
 butter4 ,sweet potatoes are the best   
baked4 ,most potatoes will boil         

sufficiently in half an hour1 new ,irish
 potatoes will boil in less time4   #hd4
 ,turnips4  ,white turnips require about
 as much boiling1 as potatoes4 ,when    
tender take them up1 peel and mash them1
 season them with a little salt and     
butter4 ,yellow turnips require about   
two hours boiling1 if very large1 they  
should be split in two4   #he4 ,beets4  
,beets should not be cut1 or scraped    
before they are boiled4 ,in summer they 
will boil in an hour1 in winter it takes
 three hours to boil them tender4       
,boiled beets cut in slices1 and put in 
vinegar1 for several days1 are nice4    
#hf4 ,parsnips and ,carrots4  ,the best 
way to cook them1 is to scrape and split
 them in two1 put them in a stew pan    
with the flat side down1 pour on boiling
 water enough to cover them1 when done  
take them up1 and butter them4 ,many    
people boil parsnips whole1 but it is   
not a good plan1 as the outside gets    
done too much1 before the inside is     
cooked sufficiently4   #hg4 ,onions4    

,peel and put them in boiling milk1     
water will do to boil them in but is not
 as good1 when done take them up salt   
them1 and turn a little melted butter1  
over them4   #hh4 ,artichokes4  ,scrape 
and put them in boiling water with a    
table spoonful of salt1 to a couple of  
dozen1 when boiled tender 7which will be
 in about two hours7 take them up and   
butter them4   #hi4 ,squashes4  ,if very
 young boil them whole1 if not they     
should be pared quartered and the seeds 
taken out1 boil them till very tender1  
then take them up1 put them in a cloth1 
and press out the water1 mash them in a 
dish1 salt and butter them to your      
taste4   #ij4 ,cabbage4  ,take off the  
loose leaves1 cut the stalky part in    
quarters1 to the heart of the cabbage4  
,boil it an hour1 if not boiled with    
corn beef put a little salt in the pot4 
,cauliflowers will boil tender in       
fifteen or twenty minutes4   #ia4       
,asparagus4  ,the tough part should be  
cut in thin slices1 and boiled eight or 

ten minutes1 before the other part is   
put in1 lay the remainder compactly     
together1 tie it in small bundles and   
boil it from fifteen to twenty minutes1 
according to its age4 ,take it up when  
tender1 with a skimmer lay it on        
buttered toast1 in a deep dish1 sprinkle
 a little salt on it1 melt a little     
butter1 and turn over it4   #ib4 ,peas4 
,shell and boil them1 from fifteen to   
thirty minutes1 according to their age1 
and kind1 if very old a tea spoonful of 
saleratus boiled with them1 makes them  
better and more healthy4 ,when tender   
take them up salt and butter them to    
your taste4   #ic4 ,beans4  ,string     
beans1 should have the strings carefully
 taken off and if old1 the edges should 
be cut off2 if the beans are old put    
saleratus in the pot1 in the proportion 
of half a tea spoonful of saleratus1 to 
a peck of beans it should be put in     
before the beans4 ,boil them from twenty
 five to thirty minutes1 salt and butter
 them when you take them up4 ,beans and 

all other summer vegetables1 should not 
be picked longer than one day before    
being cooked2 the fresher green         
vegetables are the better they are and  
more healthy4   #id4 ,corn1  ,should be 
put in boiling water with a little salt1
 and boiled from ten to twenty minutes1 
according to its age4 ,it is much       
sweeter to be boiled on the cob4   #ie4 
,greens4  ,white mustard1 spinach and   
the leaves and roots of very small      
beets1 are the best greens4 ,boil them  
with a little salt and saleratus in the 
water4   #if4 ,salads1  ,should be      
fresh1 and put in cold water1 for half  
an hour before they are eaten4          
,cucumbers1 to be healthy1 should not be
 picked longer than a day before they   
are eaten1 they should be kept in cold  
water1 and fifteen or twenty minutes    
before they are eaten1 pare and slice   
them1 into fresh cold water4   #ig4 ,to 
,stew ,mushrooms4  ,peel and put them in
 a sauce pan1 with just enough water1 to
 prevent their burning to the bottom of 

the pan4 ,put in a little salt1 and     
shake them occasionally4 ,when they have
 stewed about twenty minutes1 put in a  
little butter1 pepper1 and salt2 a      
little wine and cloves improve them4    
,they should be stewed very slowly1 and 
taken up as soon as seasoned1 turn them 
on buttered toast4   #ih4 ,egg ,plant1  
,should be cut in slices1 about half an 
inch thick1 between every slice sprinkle
 a little salt1 let them lay two hours  
before cooking1 then scrape off the salt
 and fry them till brown in lard4   #ii4
 ,celeriac4  ,this is an excellent      
vegetable1 but it is but little known4  
,the stalks of it1 can hardly be        
distinguished from celery1 and it is    
much easier cultivated4 ,the roots are  
nice boiled tender1 and cut in thin     
slices and put in soup1 or meat pie1 or 
cooked in the following manner1 and     
eaten with meat4 ,scrape and cut them in
 slices1 and boil them1 till perfectly  
tender1 then take them up sprinkle on a 
little salt and stew them in a little   

milk four or five minutes1 turn them    
into a dish1 and put in a little butter4
   #ajj4 ,salsify or ,vegetable ,oyster4
  ,the best way too cook it1 is to cut  
it in slices1 and dip it into an egg and
 fine bread crumbs1 fry it in lard4 ,it 
is very good boiled1 and then stewed a  
few moments in milk1 and a little butter
 put on it1 or cut in slices1 and fried 
in butter1 made like that for oyster    
pancakes1 substituting milk for the     
juice of the oyster4   #aja4 ,tomatoes1 
,if very ripe will skin easily1 if not  
pour on scalding water1 and let them    
remain in it four or five minutes4 ,peel
 and put them in a stew pan with a table
 spoonful of water if not very juicy1 if
 so no water will be required1 put in a 
little salt1 and stew them in tin1 for  
half an hour1 when done turn them into a
 dish with buttered toast4 ,another way 
of cooking them1 which is considered    
very nice by epicures1 is to put them in
 a deep dish1 with powdered bread       
crumbs1 or crackers1 a layer of each    

alternately1 sprinkle salt1 and pepper1 
on each layer1 and put on small bits of 
butter1 over each layer1 some people    
like a little nutmeg and sugar4 ,have a 
layer of bread crumbs on the top1 and   
bake it1 in a bake pan three quarters of
 an hour4   #ajb4 ,gumb4  ,take an equal
 quantity of young tender okra chopped  
fine1 and ripe tomatoes skinned1 an     
onion shredded fine1 a small lump of    
butter1 a little salt and pepper1 put   
the whole in a stew pan1 with a table   
spoonful of water1 and stew it till     
tender4   #ajc4 ,southern ,manner of    
,cooking ,rice4  ,pick over the rice1   
and wash it in cold water1 put it in    
three quarts of boiling water with half 
a tea spoonful of salt1 to a pint of the
 rice4 ,boil it seventeen minutes1 then 
turn off the water very close1 put it   
over a moderate fire with the lid of the
 pot off1 let it steam fifteen minutes4 
,rice boiled in this manner is superior 
to any other2 but care must be taken to 
be exact in the time of boiling and     

steaming1 as a few moments variation    
makes a great deal of difference with   
it1 the water should boil when it is put
 in the pot1 and not allowed to stop    
boiling till done4 ,the water that the  
rice is cooked in makes nice starch if  
boiled a few moments by itself4   #ajd4 
,to ,pickle ,peppers4  ,if you do not   
like them fiery1 take out the seeds1    
they should be taken out carefully with 
a penknife1 so as not to mangle the     
pepper4 ,soak them in salt and water1   
eight or nine days1 change the water    
each day1 and keep them in a warm place4
 ,if you like them stuffed1 put in      
cinnamon1 cloves1 mace1 and nasturtions1
 lay them in cold spiced vinegar4       
,tomatoes when very small1 and green1   
are good pickled with the peppers4      
#aje4 ,mangoes4  ,procure muskmelons as 
late in the season as possible1 and     
those that are very green2 if pickled   
early1 they are apt to spoil4 ,take out 
the seeds1 and soak them in salt and    
water1 three or four days4 ,then take   

them out of the water1 sprinkle powdered
 cloves1 and nutmeg1 round on the inside
 of the melon1 fill them with strips of 
horseradish1 cinnamon1 small string     
beans1 or flag root1 nasturtion1 and    
radish tops1 fill the crevices1 with    
,american mustard seed2 put on the      
covers1 and sew each one up in a bag4   
,lay the melons in a stone jar1 with the
 side that the covers are on up2 turn on
 scalding hot vinegar1 with alum1 pepper
 corns1 and salt in it4 ,pickled        
barberries are a pretty garnish for     
them4   #ajf4 ,to ,pickle ,butternuts   
and ,walnuts4  ,the nuts for pickling   
should be picked as early as the first  
of ,july unless the season is very      
backward1 if a pin will go through them 
easily1 they are in a right state for   
pickling4 ,soak them in salt and water1 
a week1 then drain1 and scrape or rub   
them1 with a cloth1 sprinkle them with  
ground cloves1 and pour on boiling      
vinegar1 spiced with cloves1 pepper     
corns1 allspice1 and mace1 add a little 

salt4 ,they will be fit to eat in the   
course of a fortnight1 or three weeks4  
,the vinegar they are pickled in1 makes 
a nice catsup1 if boiled down to half   
the quantity1 and a little more spice   
added4   #ajg4 ,to ,pickle ,cabbage1 and
 ,cauliflower4  ,purple cabbages are the
 best for pickling4 ,pull off the loose 
leaves and quarter them1 sprinkle salt  
on the flat side of each one1 let them  
lay several days1 then rinse off the    
salt and drain them2 sprinkle on        
powdered cloves1 mace1 salt1 and pour on
 scalding vinegar1 with a few peppers in
 it1 alum and pepper corns4             
,cauliflowers are pickled in the same   
manner as the cabbages4 ,they will be   
fit to eat in the course of a fortnight1
 after being pickled4   #ajh4 ,to       
,pickle ,onions4  ,peel and boil them1  
in milk and water1 a few minutes4 ,put  
cloves1 cinnamon1 mace1 and salt1 in    
vinegar1 and heat the vinegar scalding  
hot in brass4 ,take the onions out of   
the milk and water1 drain them1 then    

turn on the vinegar scalding hot1 with  
two ounces of alum to each pailful of   
vinegar4 ,cover them tight until cold4  
#aji4 ,to ,pickle ,artichokes4  ,soak   
the artichokes in salt and water1 a     
week1 then drain and rub them1 till you 
get all the skin off1 turn boiling      
vinegar on them1 spiced with pepper     
corns and mace1 add salt and alum4 ,let 
them remain a week1 then turn off the   
vinegar1 scald it1 and turn it back1    
while hot on to the artichokes4         
,continue to scald the vinegar1 at      
intervals of a week or ten days1 until  
the vinegar appears to have entered the 
artichokes4   #aaj4 ,to ,pickle         
,cucumbers4  ,pour boiling water on     
them1 when first picked2 and let them   
lay in it eight or ten hours1 then put  
them in cold vinegar1 with alum and     
salt1 in the proportion of quarter of a 
pound of the first1 and a pint of the   
last1 to every half barrel of pickles4  
,when you have done picking your        
cucumbers for pickling1 turn the vinegar

 from them1 boil and skim it till clear1
 throw in the cucumbers1 and let them   
boil a few moments1 then put them in    
fresh cold vinegar1 with salt and alum2 
a few peppers improve them4 ,whenever   
any scum rises on any kind of pickles   
turn off the vinegar1 scald and skim it1
 turn it back when cold on the pickles4 
,pickles of all kinds should be stirred 
up occasionally1 and if there are any   
soft ones among them1 they should be    
thrown away1 and the vinegar scalded2 if
 very weak1 it should be thrown away and
 fresh added4 ,the vinegar when scalded1
 should not be allowed to cool in brass4
 ,another method of pickling cucumbers1 
which is very good1 is to put them in   
salt and water1 as you pick them1 change
 the water once in three days2 when you 
have done picking your cucumbers1 take  
them out of the salt and water1 and put 
them in cold vinegar1 with alum1 salt1  
and pepper corns in it4   #aaa4 ,to     
,pickle ,gherkins4  ,put them in strong 
brine1 keep them in a warm place1 when  

they turn yellow1 drain off the brine1  
and turn hot vinegar on them1 let them  
remain in it near the fire till they    
turn green1 turn off the vinegar1 and   
pour on fresh hot vinegar1 spiced with  
pepper corns1 mace1 cloves1 and         
cinnamon2 add salt and alum in the same 
proportions as for cucumbers4 ,these1 as
 well as all other pickles1 should not  
be kept in glazed earthen jars4   #aab4 
,oysters4  ,take the oysters from the   
liquor1 strain and boil it1 then put in 
the oysters1 let them boil one minute1  
take them out1 and to the liquor1 put a 
few pepper corns1 cloves1 a little mace1
 and the same quantity of vinegar as    
oyster juice1 boil it fifteen minutes2  
when cold turn it on to the oysters4    
,bottle and cork them tight4   #aac4    
,mushrooms4  ,peel and stew them1 with  
just water enough1 to prevent their     
sticking to the bottom of the stew pan1 
shake them occasionally1 to prevent     
their burning4 ,when tender take them   
up1 and put them in scalding vinegar1   

spiced with mace1 cloves1 and pepper    
corns1 add a little salt1 bottle and    
cork them up4   #aad4 ,wheat ,bread4    
,for six common sized loaves of bread1  
take three pints of boiling water1 and  
mix with five quarts of flour2 when     
thoroughly mixed1 add three pints of    
cold water1 stir it till the whole of   
the dough is equally cold2 when lukewarm
 stir in half a pint of yeast1 a table  
spoonful of salt1 knead in flour till   
stiff enough to mould up1 cover it over 
and if the weather is cold set it near  
the fire to rise4 ,to ascertain when it 
is risen1 cut it through the middle with
 a knife1 and if full of small holes    
like a sponge1 it is sufficiently light4
 ,if the dough gets sour before you are 
ready to bake it1 dissolve two or more  
tea spoonsful of saleratus 7according to
 the acidity of it17 in a cup of water1 
and strain it on the dough1 work it in  
well1 mould it up1 slash it on the      
sides1 to prevent its cracking when     
baked1 put it in buttered pans1 and let 

it stand ten or twelve minutes before   
you bake it2 if you like it quite brown 
let it stand in the oven an hour and a  
half4 ,if the wheat is grown1 use all   
boiling water1 and let it stand till    
cool before putting in the yeast4 ,some 
people1 have an idea that it kills the  
life of the flour1 to scald it1 but it  
is a mistake1 it makes it much sweeter1 
and prevents its moulding soon in warm  
weather2 bread made in this manner is   
very nearly as good as that which is wet
 with milk4 ,care must be taken1 not to 
put in the yeast when the dough is hot1 
as it will scald it and prevent its     
rising4 ,bread is much better in the    
winter1 for being made several days     
before it is baked1 it should be kept in
 a cool place1 and a little flour knead 
in every day4 ,most ovens require       
heating an hour and a half for bread1   
some will heat sufficiently in an hour1 
a brisk fire should be kept up1 the     
doors in the room should be kept shut in
 cold weather4 ,pine1 and ash1 or birch 

mixed1 are the best wood for heating an 
oven4 ,to ascertain if your oven is of  
the right temperature1 when cleared     
throw in a little flour1 if it browns in
 the course of a minute1 it is hot      
enough1 if it turns black wait several  
minutes before you put in your things1  
if not hot enough1 set in a furnace of  
live coals1 after you have put your     
things in4   #aae4 ,sponge ,bread4  ,for
 four loaves of bread1 take three quarts
 of boiling water and turn it into three
 quarts of flour4 ,when lukewarm put in 
a cup of yeast1 a table spoonful of     
salt1 set it in a warm place to rise1   
when light knead in flour till stiff    
enough to mould up1 then let it stand   
till risen again1 before moulding it up4
   #aaf4 ,rye ,bread4  ,wet up the rye  
flour with lukewarm milk1 if you have   
it2 if not water will do1 and the same  
proportion of yeast as for wheat flour2 
put in a small piece of butter and a    
little salt4 ,it should not be kneaded  
as stiff as wheat flour1 as it will be  

hard when baked2 let it stand in the    
pans1 after it is moulded up1 half an   
hour4  ,brown ,bread is made by mixing1 
,indian meal and ,rye flour4 ,the       
,indian meal should be scalded2 when    
cool1 put in the rest of the            
ingredients1 in the same proportion as  
for plain rye bread4 ,bake it between   
two and three hours4   #aag4 ,rice      
,bread4  ,boil a pint of rice till soft1
 then mix it with two quarts of rice    
flour1 a tea cup of yeast1 two tea      
spoonsful of salt1 and milk enough to   
render it of the consistency of rye     
bread4 ,when light bake it in small     
loaves4   #aah4 ,french ,rolls1 or      
,twists4  ,turn a pint of lukewarm milk1
 into a pint of flour1 mix them well    
together1 then turn in a small tea cup  
of yeast1 two tea spoonsful of salt1 and
 flour enough to make a thick batter4   
,set it in a warm place to rise4 ,when  
light1 put in a piece of butter of the  
size of a hen's egg1 and half a tea cup 
of lukewarm water1 the butter should be 

melted before it is put in2 knead in    
flour until stiff enough to roll out4   
,let it stand till risen again1 then    
roll it out1 about half an inch thick1  
cut it into narrow strips1 braid and    
twist them a little1 as you braid them4 
,lay them on flat buttered tins1 let    
them remain from twenty to thirty       
minutes1 then bake them slowly4   #aai4 
,yeast4  ,boil a small handful of hops1 
in two quarts of water1 when all the    
strength is obtained from them1 strain  
the liquor1 and put it back on the fire1
 take a little of it1 and mix smoothly  
with a couple of table spoonsful of     
flour1 mix it with the boiling liquor1  
when it has boiled five or six minutes1 
take it from the fire1 and when         
lukewarm1 add a tea cup of yeast1 keep  
it in a warm place till risen1 then stir
 in a table spoonful of salt1 turn it   
into a jar1 and cover it up tight4 ,some
 people keep yeast in bottles but they  
are very apt to burst4 ,yeast made in   
this manner1 will keep a fortnight in   

the warmest weather4 ,if your yeast     
appears to be sour1 put a little        
saleratus in just before you put it into
 your bread2 if it does not foam well1  
it is too stale to use4 ,another method 
of raising bread1 which is very good1 is
 to leave about half a pound of dough1  
from one week's baking to another4 ,it  
should be rolled out thin and dried in  
the sun1 about two hours before you wish
 to bake your bread1 turn a quart of    
warm water to it1 and set it near the   
fire till light1 which will be in the   
course of an hour1 then scald your      
dough1 and when lukewarm1 stir in the   
yeast2 it will raise the bread in the   
course of an hour4 ,this can only be    
used two or three times1 without having 
fresh yeast put to it4   #abj4 ,yeast   
,cakes4  ,stir into a pint of yeast1 a  
table spoonful of salt1 and ,indian meal
 sufficient to enable you to roll it    
out4 ,when rolled thin1 cut it into     
cakes with a tumbler1 and dry them in   
the wind2 in hot weather1 care must be  

taken to keep them from the sun1 or they
 will ferment2 when perfectly dry1 tie  
them up in a bag1 and keep them in a    
cool dry place4 ,to raise four or five  
loaves of bread1 take one of these      
cakes1 and put it in half a pint of warm
 water1 set it near the fire to rise1   
when light use it to raise your dough4  
#aba4 ,biscuit4  ,melt a cup of butter1 
and mix it with half a pint of lukewarm 
milk2 if you have not milk1 water will  
do1 add a tea cup of yeast1 two tea     
spoonsful of salt1 and flour to render  
it sufficiently stiff to roll out4 ,set 
it in a warm place1 when light1 roll it 
out about an inch thick1 cut it with a  
tumbler into cakes and let them stand   
half an hour before baking them4   #abb4
 ,butter ,milk ,biscuit4  ,dissolve a   
couple of tea spoonsful of saleratus1 in
 a tea cup of milk1 sour is the best4   
,mix it with a pint of buttermilk1 three
 tea spoonsful of salt2 a little cream  
improves it2 knead in flour till stiff  
enough to roll out4 ,mould it into small

 cakes1 and bake them directly4   #abc4 
,hard ,biscuit4  ,weigh out four pounds 
of sifted flour2 take out about a       
quarter of a pound of it1 rub the       
remainder with four ounces of butter1   
two tea spoonsful of salt1 and four     
eggs4 ,wet up the whole with milk1 pound
 it out flat with a rolling pin1        
sprinkle a little of the reserved flour 
over it lightly1 roll it up and pound it
 out thin again1 sprinkle on more of the
 flour1 roll it up1 this operation      
continue to repeat1 until you get in all
 the reserved flour4 ,then mould it up  
into small cakes1 lay them on flat      
buttered tins1 flatten and cover them1  
with a damp cloth as you lay them on the
 tins1 to prevent their drying too fast4
 ,bake them in a quick oven4   #abd4    
,york ,biscuit4  ,rub together six      
ounces of butter1 two pounds and three  
quarters of flour1 dissolve a couple of 
tea spoonsful of saleratus in a little  
milk1 and mix it with the flour1 add a  
tea spoonful of salt1 and milk          

sufficient to enable you to roll it out4
 ,pound it out thin and cut it into     
cakes1 bake them till a light brown4    
#abe4 ,rice ,cakes4  ,mix a pint of soft
 boiled rice1 with a pint of milk1 or   
water1 a tea spoonful of salt and a     
couple of beaten eggs4 ,stir in rice or 
wheat flour1 till of the right          
consistency to roll out4 ,cut them into 
cakes and bake them4   #abf4 ,rice      
,ruffs4  ,to a pint of rice flour1 put a
 pint of boiling water1 a tea spoonful  
of salt1 and four eggs1 beaten to a     
froth4 ,drop this mixture into boiling  
fat1 by large spoonsful4   #abg4 ,buck  
,wheat ,cakes4  ,mix a quart of buck    
wheat flour1 with a pint and a half of  
warm milk1 7water will do but is not    
quite as good7 and a tea cup of yeast1  
then set it in a warm place to rise4    
,when light 7which will be in the course
 of ten or twelve hours17 add a tea     
spoonful of salt1 if sour the same      
quantity of saleratus1 dissolved in     
milk1 and strained1 thin them with a    

little milk4 ,fry them in just fat      
enough to prevent their sticking to the 
griddle or pan4 ,salt pork rinds1 beef  
fat1 or lard1 are good to fry them in4  
#abh4 ,economy ,cakes4  ,soak dry pieces
 of bread in water1 till soft enough to 
mash fine1 squeeze out all the water1   
and to three pints of the bread pulp1   
put a couple of table spoonsful of      
flour1 one beaten egg1 half a tea       
spoonful of salt1 the same quantity of  
saleratus1 dissolved in a cup of milk   
and strained4 ,if not thin enough stir  
in a little more milk4 ,cook them in the
 same manner as buck wheat cakes4       
#abi4 ,green ,corn ,cakes4  ,mix a pint 
of grated green corn1 with three table  
spoonsful of milk1 a tea cup of flour1  
half a cup of melted butter1 one egg1 a 
tea spoonful of salt1 half a tea        
spoonful of pepper4 ,drop this mixture  
by the spoonful into hot butter1 and fry
 it eight or ten minutes4 ,these cakes  
are nice served up with meat for dinner4
   #acj4 ,corn ,cake4  ,to a quart of   

milk put three beaten eggs1 a tea       
spoonful of salt1 mix it with sifted    
,indian meal enough to make a thin      
batter4 ,bake it in a bake pan about one
 hour4 ,buttermilk or sour milk with a  
tea spoonful of saleratus1 is better to 
mix with the ,indian meal1 than sweet   
milk and eggs4   #aca4 ,indian ,slap    
,jacks4  ,mix a quart of milk with a    
pint of ,indian meal1 four table        
spoonsful of flour1 three beaten eggs1 a
 tea spoonful of salt4 ,a table spoonful
 of molasses or a little stewed pumpkin 
is thought by many people to improve    
them4 ,fry them in lard4 ,another way   
which is very good1 is to scald a quart 
of ,indian meal and half a pint of wheat
 flour with milk1 7water will do but is 
not as good7 stir in a small tea cup of 
yeast and set them in a warm place to   
rise4 ,when light fry them1 in just fat 
enough to prevent their sticking to the 
griddle4   #acb4 ,johnny ,cakes4  ,scald
 sifted ,indian meal1 put in a little   
salt1 mould it with the hand into cakes1

 of the size of biscuit4 ,in order to   
mould them up1 considerable flour must  
be rubbed on the hands4 ,fry them in fat
 enough to cover them4 ,when cooked     
split and butter them4   #acc4 ,hoe     
,cakes4  ,stir up ,indian meal1 with    
cold water sufficient to make a batter1 
of the consistency of buck wheat cakes1 
add a tea spoonful of salt1 a table     
spoonful of melted butter4 ,butter your 
bakepan and turn this mixture into it   
and bake it about an hour4 ,indian meal 
wet up in this manner is good fried4    
#acd4 ,muffins4  ,mix a pint of lukewarm
 milk1 with the same quantity of flour1 
a tea spoonful of salt1 a piece of      
butter1 of the size of a hen's egg4     
,when light beat a couple of eggs and   
put in2 butter muffin rings1 and put    
them in a buttered pie pan1 turn in the 
mixture and bake them till of a light   
brown4   #ace4 ,flour ,waffles4         
,gradually turn a quart of milk or water
 on to a quart of flour1 stirring it    
well as you turn it in1 so that it may  

not be lumpy1 add a tea cup of yeast1 a 
tea spoonful of salt1 a table spoonful  
of melted butter1 a couple of eggs1     
improve them1 but they can be dispensed 
with very well4 ,when light bake them in
 waffle irons1 well heated and greased  
with lard1 before each one is poured in4
 ,bake them on hot coals2 when they have
 been on the fire about two minutes1    
turn the irons1 and let them brown on   
the other side4   #acf4 ,quick ,waffles4
  ,into a quart of flour stir slowly a  
quart of milk or water1 beat five eggs  
and put in1 together with a tea spoonful
 of salt and a table spoonful of melted 
butter4 ,they are cooked in the same    
manner as other waffles4 ,a quarter of a
 pound of sugar1 stirred into the       
mixture improves it4   #acg4 ,rice      
,waffles4  ,mix a quart of milk with a  
tea cup of boiled rice1 and a pint and a
 half of rice or wheat flour4 ,beat     
three eggs to a froth1 and stir in1     
together with a tea spoonful of salt4   
#ach4 ,rice ,wafers4  ,rub a pound of   

rice flour1 with quarter of a pound of  
butter1 put in a little salt1 a wine    
glass of wine1 two eggs1 and milk       
sufficient to enable you to roll them   
out4 ,when rolled thin1 cut them with a 
wine glass into small cakes and bake    
them4   #aci4 ,observations respecting  
,sweet ,cakes4  ,if you wish your cake  
to be good1 it must be made of nice     
materials4 ,the butter1 eggs1 and flour 
should not be stale1 and the sugar      
should be dry1 and of a light color4    
,brown sugar answers for most kinds of  
cakes1 if rolled free from lumps1 and   
stirred with the butter1 until it is a  
very light color4 ,the flour should be  
sifted and if damp1 it should be dried  
perfectly1 or it will make the cake     
heavy4 ,where sifted flour for cake is  
measured1 it should be shaken down in   
the measure to be accurate2 if there is 
not flour enough in cake1 it will not be
 light4 ,the eggs should be beaten to a 
froth1 on a shallow plate1 and for very 
nice cake the whites and yolks1 should  

be beaten separately4 ,where saleratus  
is used1 it should be thoroughly        
dissolved and strained4 ,raisins for    
cake1 should have the seeds taken out1  
and ,zante currants should be carefully 
washed and rubbed in a cloth1 to get out
 the sticks2 they should be perfectly   
dried before they are put into the cake4
 ,all kinds of cake that has not yeast  
in it1 should be stirred till it goes   
into the oven4 ,it should not be moved  
while in the oven1 if it can be avoided4
 ,the quicker most kinds of cake are    
baked1 without burning1 the better they 
will be4 ,it is impossible to give any  
exact rules as to the time for baking   
cake1 as so much depends on the heat of 
the oven2 it should be narrowly watched 
and if likely to burn covered with a    
thick paper4 ,to ascertain when rich    
cake is sufficiently baked1 stick a     
clean broom splinter through the        
thickest part1 and if none of the cake  
adheres to it1 it is baked enough4 ,when
 cake that is baked on flat tins1 moves 

easily on them it is sufficiently done4 
#adj4 ,gingerbread4  ,melt a piece of   
butter1 of the size of a hen's egg and  
put it with a pint of molasses1 stir in 
a little flour1 and a heaping table     
spoonful of ginger4 ,dissolve a large   
table spoonful of saleratus1 in half a  
pint of water1 strain and mix it with   
the rest of the ingredients1 together   
with flour enough to enable you to roll 
it out easily4 ,roll it about half an   
inch thick1 and lay it on flat buttered 
tins2 bake it as soon as rolled out in a
 quick oven a few moments4 ,gingerbread 
to be very nice1 should be made of good 
molasses1 and baked very quick4 ,some   
people use only a tea spoonful of       
saleratus1 to a pint of molasses1 but it
 is much better with more1 appearing in 
point of lightness like sponge cake4    
#ada4 ,soft ,gingerbread4  ,melt a cup  
of butter and mix it with a pint of     
molasses1 a table spoonful of ginger and
 a little flour1 dissolve three tea     
spoonsful of saleratus1 in a tea cup of 

water1 and stir it into the cake1       
together with flour enough to render it 
of the consistency of pound cake4 ,bake 
it in deep cake pans1 about thirty      
minutes4 ,a couple of eggs improve the  
cake4   #adb4 ,ginger ,snaps4  ,mix half
 a tea cup of melted butter1 with a tea 
cup of sugar1 half a tea cup of         
molasses1 and a table spoonful of       
ginger4 ,dissolve a tea spoonful of     
saleratus1 in half a tea cup of water   
and strain it into the cake1 knead in   
flour till quite stiff4 ,roll it out    
very thin1 and cut it into cakes1 with a
 wine glass4 ,lay them on buttered tins1
 and bake them a few moments1 in a very 
moderate oven4 ,a tea spoonful of       
allspice1 the same quantity of cinnamon1
 mace1 and coriander seed1 together with
 a tea spoonful of ginger instead of a  
table spoonful1 put into this cake will 
convert it into spice snaps4   #adc4    
,cider ,cake4  ,rub together three      
quarters of a pound of sugar1 and half a
 pound of butter4 ,dissolve two tea     

spoonsful of saleratus in half a tea cup
 of water1 turn it into the cake1       
together with half a pint of cider1 stir
 in two pounds of flour and a grated    
nutmeg4 ,bake it about half an hour4    
,this cake should be eaten in the course
 of two or three days after it is made1 
as it gets dry very quick4   #add4      
,cookies4  ,stir together one cup of    
butter1 two of sugar4 ,dissolve a tea   
spoonful of saleratus in a cup of milk1 
7water will do but the cake will not be 
as rich17 stir it into the cake1        
together with a table spoonful of       
caraway seed1 and one egg beaten to a   
froth1 knead in flour till of the right 
consistency to roll out easily4 ,lay the
 cake on a moulding board1 and if you   
cannot roll it out without its sticking 
to the rolling pin1 more flour should be
 added4 ,stamp and cut it into cakes1   
lay them on flat tins well buttered1    
bake them in a quick oven4   #ade4 ,new 
,year's ,cookies4  ,mix one pound of    
butter1 a pound and three quarters of   

sugar1 dissolve a couple of tea         
spoonsful of saleratus1 in a pint of    
milk1 and turn it on to the butter and  
sugar when well mixed1 beat three eggs  
to a froth and stir them into the cake1 
with a grated nutmeg1 and three heaping 
table spoonsful of caraway seed4 ,sift  
three pounds of flour and work into the 
cake with the hand4 ,roll them half an  
inch thick1 and bake them immediately in
 a quick oven4   #adf4 ,plain ,tea      
,cakes4  ,stir together half a tea cup  
of butter1 two of sugar1 turn in a tea  
cup of milk with a tea spoonful of      
saleratus dissolved in it1 add one half 
of a grated nutmeg1 and flour enough to 
enable you to roll it out1 cut it into  
small cakes4   #adg4 ,shrewsbury ,cake4 
,mix a pound of butter1 with twelve     
ounces of sugar1 add five eggs beaten to
 a froth1 a little rosewater1 or essence
 of lemon1 and a pound of flour1 roll   
the cake out thin1 and stamp and cut it 
into cakes1 and bake them in a quick    
oven4   #adh4 ,tunbridge ,cake4  ,stir  

six ounces of butter with the same      
quantity of sugar1 beat a couple of eggs
 and put in1 together with a table      
spoonful of cream1 and a little orange  
flower water1 or essence of lemon2 add  
three quarters of a pound of flour1 roll
 it out thin and cut it into cakes4     
#adi4 ,jumbles4  ,mix half a pound of   
sugar1 with the same quantity of butter1
 five beaten eggs1 a little essence of  
lemon2 add a pound of flour when well   
mixed4 ,roll it about half an inch      
thick1 cut it into narrow strips of     
equal length1 join the ends together so 
as to form rings4 ,bake them on flat    
tins4   #aej4 ,simbals4  ,rub together  
half a pound of sugar1 quarter of a     
pound of butter2 dissolve a tea spoonful
 of saleratus1 in half a cup of milk1   
put it into the cake1 with a couple of  
beaten eggs1 a little mace or nutmeg4   
,then add flour enough to render it     
sufficiently stiff1 to roll out4 ,it    
should be rolled in pounded white sugar1
 cut into strips1 and the ends joined in

 the form of rings4   #aea4 ,sugar      
,gingerbread4  ,mix a pound of sugar    
with six ounces of butter1 dissolve a   
tea spoonful of saleratus1 in half a    
tumbler of milk1 and stir in1 together  
with four beaten eggs1 three tea        
spoonsful of ginger2 when well mixed1   
add a pound and a half of flour1 and    
roll it out about an inch thick1 run a  
jagging iron across it1 in parallel     
lines1 an inch apart4 ,bake it on flat  
buttered tins1 in a quick oven4   #aeb4 
,rusk4  ,melt six ounces of butter1 and 
mix it with half a pound of sugar1 turn 
in half a pint of lukewarm milk1 half a 
tea cup of yeast1 7brewer's is the      
best17 add three tea spoonsful of       
cinnamon1 and flour to make them stiff  
enough to mould up4 ,set them in a warm 
place to rise4 ,when light mould them up
 into small cakes1 lay them on tins well
 buttered1 let them remain till very    
light1 before baking them4   #aec4      
,whigs4  ,mix three quarters of a pound 
of sugar1 with half a pound of butter2  

when white1 beat two eggs1 and put in1  
together with half a pint of milk1 half 
a tea cup of yeast1 a tea spoonful of   
rosewater or nutmeg1 and two pounds of  
flour4 ,when very light bake them in    
cups4   #aed4 ,hot ,cream ,cakes4  ,rub 
together three quarters of a pound of   
flour1 a quarter of a pound of butter1  
and half a tea spoonful of salt2 beat   
four eggs to a froth1 and put in1       
together with a tea cup of cream2 drop  
this mixture into buttered muffin hoops1
 placed in a buttered bake pan2 when    
brown take them up1 split and butter    
them4   #aee4 ,cross ,buns4  ,mix a     
tumbler of lukewarm milk1 with a pint of
 flour1 a tea cup of yeast1 a tea       
spoonful of salt1 the same quantity of  
allspice1 mace1 and three tea spoonsful 
of cinnamon1 set it in a warm place2    
when light1 add half a pound of sugar1  
the same quantity of melted butter1 7it 
should not be hot17 and flour enough to 
render it sufficiently stiff to roll    
out4 ,put them in a warm place to rise  

again1 when risen mould them up into    
cakes1 of the size of an egg1 lay them  
on buttered tins several inches apart2  
press on them a mould in the form of a  
cross1 let them remain an hour before   
baking them4   #aef4 ,nut ,cakes4  ,melt
 a tea cup of lard1 and mix it with four
 tea cups of rolled sugar1 three eggs   
well beaten1 three tea spoonsful of     
cinnamon1 or a little rosewater1 add a  
pint of lukewarm milk1 half a pint of   
yeast1 and flour to make it stiff enough
 to roll out4 ,put it in a warm place to
 rise1 7the oven is the best place to   
raise them in1 several hours after you  
have baked in it47 ,when so light as to 
appear like a sponge in the middle1 roll
 it out about an inch thick1 and cut it 
into cakes about three inches long and  
two wide2 let them stand twenty or      
thirty minutes before boiling them4 ,fry
 them in a kettle1 with about two pounds
 of hot lard2 the fat should boil up as 
they are put in1 and not more than seven
 or eight boiled at once2 the kettle    

should be over a brisk fire and shaken  
constantly while frying4 ,the same lard 
will answer to fry several batches of   
nut cakes in1 if not burnt1 with the    
addition of a little more fat4   #aeg4  
,crollers4  ,melt your lard in a frying 
pan1 to fry your crollers in2 take four 
table spoonsful of it when melted1 and  
mix with five heaping table spoonsful of
 rolled sugar1 half a tea spoonful of   
salt1 four beaten eggs1 and a little    
essence of lemon1 or rosewater4         
,dissolve a tea spoonful of saleratus1  
in half a tea cup of milk1 and turn it  
in1 together with flour sufficient to   
enable you to roll it out easily4 ,roll 
it half an inch thick1 cut it with a    
jagging iron1 or knife1 into strips     
about half an inch wide1 twist them into
 any shape you please4 ,heat your fat in
 your frying pan till it boils up1 as   
the cakes are laid in4 ,there should be 
fat enough1 to cover them1 watch them   
narrowly1 when brown on the under side1 
turn them carefully and let them brown  

on the other4   #aeh4 ,molasses ,dough  
,cake4  ,into three tea cups of raised  
dough1 work with the hand half a tea cup
 of melted butter1 a tea cup of         
molasses1 and a couple of eggs1 beaten  
to a froth1 chop the rind of a fresh    
lemon very fine1 and put it in1 together
 with the juice1 and a tea spoonful of  
cinnamon2 work it with the hand eight or
 ten minutes1 then put it into cake pans
 well buttered1 and set it in a warm    
place1 about twenty minutes before      
baking it4   #aei4 ,sugar ,dough ,cake4 
,dissolve a tea spoonful of saleratus in
 half a tumbler of milk1 strain it on   
three cups of raised dough1 a tea cup of
 melted butter1 two eggs1 two tea cups  
of rolled sugar1 and two tea spoonsful  
of cinnamon4 ,work it with the hand1 for
 ten or twelve minutes1 put it in deep  
pans1 set it in a warm place for fifteen
 minutes before you put it in the oven4 
#afj4 ,measure ,cake4  ,stir together   
till of a light color1 a tea cup of     
butter1 with two of sugar1 beat four    

eggs and put in1 together with a grated 
nutmeg1 and a pint of flour4 ,stir it   
till just before it goes into the oven1 
bake it in deep tins about twenty       
minutes4   #afa4 ,cup ,cake4  ,mix three
 cups of sugar1 with one and a half of  
butter4 ,beat three eggs and put in1    
together with a little essence of lemon1
 or rosewater4 ,dissolve a tea spoonful 
of saleratus1 in a tea cup of milk1 and 
strain it into the cake4 ,stir in six   
cups of sifted flour1 and bake it either
 in cups or deep pans4   #afb4 ,french  
,loaf4  ,stir together one pound of     
sugar1 three quarters of butter4 ,when  
white1 mix a gill of wine1 one of rose  
or ,french brandy1 half a gill of milk  
and stir it into the cake1 together with
 eight eggs beaten to a froth1 the      
whites and yolks separate1 put in a     
pound and a half of sifted flour1 just  
before it goes into the oven2 add a     
grated nutmeg1 a quarter of a pound of  
citron1 or pounded almonds1 and three   
quarters of a pound of ,zante currants  

or stoned raisins4   #afc4 ,washington  
,cake4  ,dissolve a tea spoonful of     
saleratus in a wine glass of milk1 and  
put it with half a pound of butter and a
 pound of sugar previously stirred      
white1 add a wine glass of wine1 four   
eggs1 and a pound and a half of flour1  
put in rosewater or essence of lemon1 to
 the taste4   #afd4 ,plain ,cream ,cake4
  ,mix a tea cup of cream1 two of sugar1
 a couple of beaten eggs1 and a wine    
glass of milk1 with a tea spoonful of   
saleratus dissolved in it4 ,stir in     
flour to render it of the consistency of
 pound cake4   #afe4 ,rich ,cream ,cake4
  ,stir till white1 half a pound of     
butter1 with three quarters of sugar1   
then add a wine glass of brandy1 seven  
eggs beaten to a froth1 the whites and  
yolks separate4 ,stir in a pound and a  
half of sifted flour1 and mace to your  
taste4 ,just before it goes into the    
oven stir in half a pint of cream1 and  
three quarters of a pound of fruit4     
#aff4 ,shelah or quick ,loaf ,cake4     

,melt half a pound of butter1 when cool 
work it into a pound and a half of      
raised dough4 ,beat four eggs1 with     
three quarters of a pound of rolled     
sugar1 and put it into the cake together
 with a tea spoonful of saleratus1      
dissolved in a tea cup of milk1 add a   
wine glass of brandy1 a little mace and 
cinnamon4 ,work the whole with the hand 
for a quarter of an hour1 add a pound of
 raisins2 then put it into cake pans1   
let it remain twenty five or thirty     
minutes1 before baking it4   #afg4 ,loaf
 ,cake4  ,into two pounds of flour1 stir
 a pound of lukewarm melted butter and a
 tea cup of yeast1 put it in a warm     
place to rise1 but care must be taken   
not to get it too warm1 as the yeast    
will get scalded1 and prevent its       
rising4 ,when perfectly light1 beat four
 eggs with a pound and a quarter of     
sugar1 and work them into the sponge1   
with a wine glass of wine1 and one of   
brandy1 three tea spoonsful of cinnamon1
 a little mace1 or nutmeg4 ,work the    

whole well with the hand for ten        
minutes1 then set it where it will rise 
again4 ,when risen the second time1 work
 it with the hand for fifteen minutes1  
then stir in gradually a pound of stoned
 raisins1 and quarter of a pound of     
citron cut into small strips1 fill your 
cake pans about half full1 put them near
 the fire for half an hour1 to rise     
again in the pans4 ,bake the cake in a  
quick 7but not a furious oven17 for     
about an hour and twenty minutes4       
#afh4 ,rice ,cake4  ,mix ten ounces of  
ground rice1 three of wheat flour1 eight
 ounces of powdered sugar1 sift them by 
degrees into eight yolks and six whites 
of eggs previously beaten to a froth1   
grate in the peel of a lemon1 and bake  
it in deep pans1 about twenty minutes4  
#afi4 ,diet ,bread4  ,sift a pound of   
flour1 and put it with a pound of sugar 
and eight eggs well beaten1 add a little
 rosewater or essence of lemon1 bake it 
fifteen or twenty minutes4   #agj4      
,scotch or ,lemon ,cake4  ,stir together

 till white1 a pound of sugar1 half a   
pound of butter2 then put in eight eggs1
 beaten to a froth1 with the grated peel
 of a couple of lemons1 and the juice4  
,sift a pound of flour and stir it in4  
#aga4 ,pound ,cake4  ,mix a pound of    
sugar1 three quarters of butter1 when   
white put in eight eggs beaten to a     
froth1 the whites and yolks separate1   
add a pound of sifted flour1 and mace1  
to your taste4 ,if you wish your cake to
 be very rich1 stir in just before it is
 put in the oven1 half a pound of stoned
 raisins1 and quarter of a pound of     
citron1 or pounded sweet almonds4       
#agb4 ,queen's or ,heart ,cakes4  ,rub  
together till very white1 a pound of    
sugar1 three quarters of butter1 then   
beat the whites and yolks of seven eggs1
 separately to a froth1 and stir them   
into the cake1 mix a wine glass of wine1
 one of brandy1 and one of milk1 turn it
 into the cake1 then stir in a pound of 
flour1 a little essence of lemon1 and   
mace or nutmeg to your taste4 ,stir the 

whole well together1 then add 7a minute 
before you put it in the pans17 half a  
pound of raisins seeded1 quarter of a   
pound of ,zante currants1 quarter of a  
pound of almonds pounded fine1 or citron
 cut in strips2 they should be stirred  
in very gradually1 a handful of each    
alternately2 when well mixed in1 bake   
the cake immediately1 in small tins or  
in large cake pans1 if baked in the     
latter it will require baking about an  
hour and twenty five minutes1 if baked  
in small tins it will bake in much less 
time4   #agc4 ,jelly ,cake4  ,stir      
together half a pound of sugar1 and six 
ounces of butter1 beat seven eggs to a  
froth and put in1 together with a little
 mace1 or nutmeg1 then stir in gradually
 a pound of flour1 and the juice and    
grated peel of a fresh lemon1 turn the  
mixture on to scolloped tin plates1 well
 buttered1 the mixture should not be    
more than quarter of an inch thick in   
each one1 bake them until brown1 in a   
quick oven1 then pile them together on a

 plate1 with jelly spread on each one   
and jelly on the top4   #agd4 ,raised   
,queen's ,cake4  ,stir into a pound of  
flour1 half a pint of lukewarm milk1 a  
tea cup of yeast1 set it in a warm      
place2 when light stir a pound of sugar1
 with three quarters of butter and work 
it into the sponge1 with three beaten   
eggs1 a little mace or essence of lemon1
 and half a pound more of sifted flour4 
,work the whole together for fifteen or 
twenty minutes1 then let it remain till 
very light1 when so1 stir in half a     
pound of seeded raisins1 quarter of a   
pound of ,zante currants1 and the same  
of citron4 ,bake it directly in a       
moderate oven1 but not a slow one4      
#age4 ,sponge ,cake4  ,take the weight  
of ten eggs1 in sifted loaf sugar1 beat 
it well with the yolks of twelve eggs1  
then grate in the peel of a fresh lemon1
 and add the juice of half an one4 ,beat
 the whites of six eggs to a froth1 and 
mix them with the sugar and yolks4 ,beat
 the whole1 well together without any   

cessation1 for fifteen minutes1 on a    
shallow plate1 then stir in very        
gradually the weight of six eggs1 in    
sifted flour1 put it in a moderate oven1
 as soon as the flour is well mixed in1 
and bake it from fifteen to twenty      
minutes4   #agf4 ,almond ,sponge ,cake4 
,into the whites of sixteen eggs1 beaten
 to a froth1 stir their weight of sifted
 loaf sugar2 beat them well five or six 
minutes1 then add the weight of seven   
whites of eggs1 in sweet almonds1       
previously blanched1 dried1 and pounded 
fine1 a table spoonful of cream or      
lukewarm melted butter1 beat the        
ingredients well together1 then stir in 
very gradually1 the weight of the whites
 of eight eggs1 in sifted flour2 as soon
 as it is mixed in well1 bake it in a   
moderate oven about twenty minutes4     
#agg4 ,black or ,fruit ,cake4  ,stir for
 twenty minutes1 four pounds of butter  
with five of sugar4 ,beat forty eggs1   
the whites and yolks separate1 and stir 
them into the butter and sugar1 then add

 a table spoonful of cinnamon1 the same 
quantity of rosewater1 a tea spoonful of
 essence of lemon1 or three of orange   
flower water1 half an ounce of allspice1
 the same of mace1 and a tea spoonful of
 cloves4 ,stir in very gradually1 five  
pound of sifted flour4 ,mix three       
glasses of white wine1 three of brandy1 
and two of milk4 ,stir it with the rest 
of the above ingredients for twenty     
minutes1 then stir in three quarters of 
a pound of blanched1 dried and pounded  
almonds1 four pounds of stoned raisins1 
five of ,zante currants1 and a pound of 
citron1 cut in small pieces1 the fruit  
should be stirred in gradually1 a       
handful of each kind alternately4 ,bake 
it immediately in a moderate oven1 for  
about two hours and a half4 ,this kind  
of cake will keep good four or five     
months4   #agh4 ,almond ,cheese ,cake4  
,mix half a pound of powdered loaf      
sugar1 with four ounces of butter1 when 
white add a gill of cream1 if you have  
it1 if not put in the same quantity of  

boiling milk1 with an ounce of pounded  
cracker1 two ounces of blanched and     
pounded sweet almonds1 half a glass of  
wine1 a tea spoonful of orange flower or
 rosewater1 and half a grated nutmeg4   
,beat five eggs to a froth1 the whites  
and yolks separate1 and stir into the   
above mixture2 then set it on a few     
coals and stir it constantly till       
scalding hot1 take it off before it     
boils1 and stir it till nearly cold1    
then add quarter of a pound of ,zante   
currants4 ,pour it into patty pans1     
lined with puff paste1 cut blanched     
almonds into small slips1 and ornament  
the top of the cheese cake with them4   
,bake them in a quick oven twenty       
minutes4   #agi4 ,maccaroons4  ,beat the
 whites of nine eggs to a stiff froth1  
then stir in ten large table spoonsful  
of powdered loaf sugar1 beat them       
together well2 add quarter of a pound of
 bitter almonds1 previously blanched1   
dried and pounded fine1 and the same    
quantity of sweet ones4 ,when the whole 

is well mixed1 do them up into balls of 
the size of a walnut1 lay them on       
buttered baking plates1 several inches  
apart1 flatten them on the top1 bake    
them in a slow oven till of a light     
brown4   #ahj4 ,frosting for ,cake4     
,allow for each loaf of cake1 the white 
of one egg1 and ten heaping tea         
spoonsful of powdered double refined    
loaf sugar4 ,beat the eggs on a shallow 
plate till you can turn the plate upside
 down1 without the eggs dropping from   
it4 ,then stir in the sugar very        
gradually2 stir it without any cessation
 for fifteen minutes1 then add a tea    
spoonful of lemon juice1 vinegar will do
 but it is not as good as the lemon     
juice4 ,if you wish to have it colored1 
stir in a few grains of cochineal       
powder1 or a little powder blue4 ,as    
soon as you have put in the lemon juice1
 lay it with a knife1 on the cake1 which
 should be hot1 smooth it over1 and set 
the cake away in a cool place1 and let  
it remain1 until it hardens4   #aha4    

,cocoanut ,cakes4  ,beat the whites of  
eight eggs1 to a stiff froth1 then stir 
in half a pound of sifted loaf sugar2 it
 should be stirred in very gradually1   
and beaten eight or ten minutes1 then   
add half a pound of grated cocoanut1 the
 brown part should be cut off before it 
is grated4 ,put in a table spoonful of  
the milk of the cocoanut1 if you have   
it1 if not it will do without1 drop it  
on buttered pie plates1 several inches  
apart1 the drops should be about the    
size of a cent4 ,bake them in a oven    
about twenty minutes4   #ahb4 ,floating 
,island4  ,beat the whites of nine eggs 
to a froth1 then beat with them seven   
large table spoonsful of whatever dark  
colored jelly1 you may happen to have4  
,when you have beaten them seven or     
eight minutes1 put some cream into a    
large shallow dish1 and turn the jelly  
and eggs1 into the center of it4 ,this  
should not be made but a short time     
before it is to be eaten4   #ahc4 ,whip 
,syllabub4  ,take good sweet cream1 and 

to each pint of it1 put six ounces of   
sifted double refined loaf sugar1 half a
 tumbler of white wine1 the juice and   
grated peel of a lemon4 ,beat it well1  
as the froth rises1 take it off and lay 
it on jelly1 in a dish or glasses4 ,keep
 it in a cool place till just before it 
is eaten4   #ahd4 ,blanc ,mange4  ,pull 
an ounce of isinglass1 into small       
pieces1 rinse and put it to a pint and a
 half of milk4 ,stir it over a slow     
fire1 with a stick of cinnamon or mace1 
and loaf sugar to your taste4 ,stir it  
without boiling until the isinglass     
dissolves4 ,then set it where it will   
boil five or six minutes1 stirring it   
constantly4 ,strain it and fill your    
moulds with it when cool1 and let it    
remain until wanted4   #ahe4 ,rice      
,flour ,blanc ,mange4  ,boil a quart of 
milk and sweeten it to your taste with  
loaf sugar2 add the juice and grated    
peel of a lemon4 ,mix four table        
spoonsful of ground rice smoothly with a
 little cold milk1 and stir it into the 

boiling milk4 ,boil the whole together  
ten minutes1 stirring it occasionally   
while boiling2 then take it from the    
fire1 stir into it the beaten whites of 
three eggs1 set it back on a few coals1 
and stir it constantly until nearly     
boiling hot1 take it off1 fill your     
moulds1 and let it remain till cold4    
,this is very good food for invalids4   
#ahf4 ,ice ,cream4  ,to one quart of    
milk1 put the yolks of four eggs well   
beaten1 the rind of a lemon pared thin1 
sweeten it very sweet with loaf sugar4  
,put it on a slow fire and stir it      
constantly till scalding hot1 care must 
be taken then it does not get to        
boiling4 ,take it up1 take out the lemon
 peel1 set it away to cool4 ,when       
perfectly cold put it into an ice cream 
form1 7if you cannot procure one1 a milk
 kettle will do17 set it into a large   
tub1 strew round it a layer of ice      
cracked fine1 then a layer of rock salt1
 then another layer of ice and salt1 and
 so on1 till the ice is as high as the  

top of the form2 a layer of ice should  
be last4 ,shake the form frequently1    
while the cream is freezing2 care must  
be taken that none of the salt gets into
 the cream4 ,the tub should be covered  
with a flannel cloth1 while the cream is
 freezing4 ,if you wish to shape the    
cream in moulds1 turn it into them1 as  
soon as it freezes in the form1 and set 
them in the tub1 and let them remain in 
it1 till just before they are to be     
eaten4 ,when you wish to get them out of
 the moulds or form1 dip them into warm 
water and take them out of it instantly 
and turn them out into your dishes4     
,where cream is used instead of milk1 no
 eggs or scalding will be necessary4    
,three table spoonsful of pine apple    
juice1 to a quart of the cream gives it 
a fine flavor1 strawberries are also    
nice in the cream4 ,if you wish to color
 the cream1 stir in a little cochineal  
powder1 saffron or powder blue1 before  
you freeze it4   #ahg4 ,pastry4  ,for   
good common pie crust1 allow two tea    

cups of shortening to a quart of flour1 
and a tea spoonful of salt1 half lard   
and half butter is the best1 beef       
shortening does very well with butter   
for plain pie crust4 ,rub part of the   
shortening thoroughly with two thirds of
 the flour2 then put in the salt1       
together with cold water1 to moisten it 
just enough to roll out easily4 ,roll it
 out thin1 spread on the reserved       
shortening1 then sprinkle on the        
remainder of your flour1 and roll it up4
 ,cut it into as many pieces as you have
 pies1 roll out the under crust very    
thin1 butter your pie plates1 and put it
 on them1 fill your plates with your    
fruit1 roll out the upper crust lightly1
 about half an inch thick1 and cover    
your pies1 pare it off neatly round the 
edges of the plates4 ,this rule         
furnishes crust enough for a couple of  
pies4 ,pie crust to be light1 should be 
baked in a quick oven4   #ahh4 ,puff    
,paste or ,confectioner's ,pastry4      
,sift three quarters of a pound of      

flour1 and mix it with cold water enough
 to render it sufficiently stiff to roll
 out1 put in one half a tea spoonful of 
salt1 before you put in the water4      
,weigh out a pound of butter1 cut it    
into thin slices1 and roll it out thin  
as possible on a moulding board2 in     
order to do this a great deal of flour  
should be sprinkled on the board and    
butter1 and rubbed on the rolling pin4  
,lay your rolled butter on a platter4   
,then roll out your crust very thin1 lay
 the pieces of butter thickly over it4  
,weigh out a quarter of a pound of      
sifted flour1 and sprinkle part of it   
over it1 roll it up1 then roll it out   
again1 put on the remainder of the      
butter and flour1 roll it up and let it 
stand half an hour in a cool place4     
,roll it our lightly half an inch thick1
 for the upper crust to the pies4 ,bake 
it in a quick oven till of a light      
brown4   #ahi4 ,apple ,pie4  ,pare1     
quarter1 and take out the cores of the  
apples1 and if not ripe1 stew them      

before baking them1 and season them to  
your taste4 ,butter your plates1 put on 
a thin under crust1 fill the plates1 and
 cover them with a thick crust4 ,bake   
them about three quarters of an hour4   
,when done take off the upper crust     
carefully1 and put a piece of butter of 
the size of a walnut1 into each pie1    
sweeten them to your taste1 if not acid 
enough1 squeeze in the juice of part of 
a lemon1 or put in a little tartaric    
acid1 dissolved in a little water4      
,essence of lemon1 nutmeg1 or rosewater1
 are all good spice for apple pies4     
,apples stewed in new cider1 and        
molasses1 with a few quinces and        
strained1 with a little cinnamon in it  
makes nice pies4 ,dried apples for pies1
 should have boiling water turned on    
them1 and stewed till tender1 then add a
 little sour cider1 and a little orange 
peel1 and stew them a few moments       
longer1 take them up1 put in a little   
butter1 sugar1 and the juice and peel of
 a lemon improve them1 they are better  

for being rubbed through a sieve4 ,fill 
your pie plates and bake the pies half  
an hour4   #aij4 ,mince ,pie4  ,the best
 kind of meat for mince pies1 is neats  
tongue and feet1 and chickens2 a shank  
of beef makes very good pies4 ,boil your
 meat till perfectly tender1 then take  
it up1 clear it from the bones and      
gristle1 chop it very fine and mix it   
with double the quantity of chopped     
apple2 if the meat is not fat1 put in a 
little suet or melted butter1 moisten it
 with cider1 add cloves1 mace1 or       
nutmeg1 and cinnamon1 to your taste1    
sweeten it with molasses and sugar1 add 
a little salt4 ,if you wish to have your
 pies very rich1 put in wine or brandy  
to your taste1 the juice and peel of a  
lemon1 the peel should be grated1 and   
stoned raisins and citron cut in small  
strips4 ,bake the pies in shallow       
plates4 ,make apertures in the upper    
crust1 before you cover the pies4 ,bake 
the pies from half1 to three quarters of
 an hour4 ,mince meat for pies1 with    

brandy or wine in it1 and strongly      
spiced will keep several months1 in cold
 weather4 ,it should be put in a stone  
pot1 and kept in a dry cool place4      
#aia4 ,peach ,pie4  ,take mellow juicy  
peaches1 wash and put them in a deep pie
 plate1 or pudding dish1 lined with pie 
crust1 sprinkle sugar on each layer of  
peaches1 a great deal will be necessary 
to sweeten them sufficiently1 put in    
about a table spoonful of water1        
sprinkle a little flour over the top and
 cover the pie with a thick crust4 ,bake
 it an hour4 ,pies made in this manner  
are much better than with the stones    
taken out1 as the prussic acid of the   
stones1 gives the pie a fine flavor4    
,dried peaches should be stewed and     
sweetened1 before being made into pies2 
they do not require any spice4   #aib4  
,tart ,pie4  ,sour apples1 cranberries1 
and dried peaches1 all make nice tarts4 
,stew and strain them2 if the peaches   
are not tart1 put in the juice and      
grated peel of a lemon1 put in a little 

sugar4 ,line shallow pie plates with a  
thin crust1 put a rim of pie crust round
 the edge of the dish1 fill the plates  
with your tart4 ,roll some of the crust 
very thin1 cut it into narrow strips1   
with a jagging iron1 and lay it on the  
pie in a fanciful manner4 ,bake the pies
 about twenty five minutes4   #aic4     
,rice ,pie4  ,to a quart of boiling     
water1 put a small tea cup of rice1 and 
boil it till very soft4 ,then add a     
quart of milk1 strain it through a      
sieve1 put in a little salt1 five beaten
 eggs1 a nutmeg grated1 and sugar enough
 to sweeten it1 the sugar should be put 
in before the rice is strained1 add a   
few raisins4 ,bake it in deep pie       
plates1 without an upper crust4   #aid4 
,rhubarb or ,persian ,apple ,pie4  ,take
 the stalks of the rhubarb plant in the 
spring1 or fore part of summer1 7they   
are not good later17 cut them in small  
pieces1 and stew them till tender2 then 
strain and sweeten them to your taste1  
bake them with only an under crust4     

#aie4 ,cherry and ,blackberry ,pies4    
,cherries and blackberries for pies1    
should be perfectly ripe2 put them in a 
deep plate1 with an under crust1 and    
sprinkle sugar and cinnamon1 or cloves1 
over them2 cover them and bake them half
 an hour4   #aif4 ,grape ,pie4  ,grapes 
are the best for pies when very small   
and tender2 if not very small1 they     
should be stewed and strained1 on       
account of the seeds4 ,sweeten them to  
your taste1 no spice is necessary4      
#aig4 ,currant and ,gooseberry ,pies4   
,pick them over1 and stew them in just  
water enough to prevent their burning at
 the bottom1 when tender sweeten them to
 your taste with sugar1 and bake them   
without any spice1 in deep dishes4 ,some
 people do not stew the currants before 
baking them1 but they are not apt to be 
sweet enough1 if not previously stewed4 
#aih4 ,pumpkin ,pie4  ,cut your pumpkin 
in two1 take out the seeds1 and wash the
 pumpkin1 cut it into small strips1 and 
boil it in just water enough to prevent 

its burning1 when tender turn off the   
water1 and let it steam over a moderate 
fire for fifteen minutes1 taking care it
 does not burn4 ,take it up1 strain it  
through the sieve1 and if you like the  
pies very thin1 put two quarts of milk1 
to a quart of the pumpkin1 and six eggs2
 if you wish to have them thick1 put a  
quart only of milk1 to a quart of       
pumpkin1 and three eggs4 ,three eggs to 
a quart of milk does very well1 but they
 are better with five or six4 ,sweeten  
it with molasses or sugar1 put in       
ginger1 or grated lemon peel to your    
taste4 ,bake them in deep plates from   
fifty to sixty minutes in a hot oven4   
#aii4 ,carrot ,pie4  ,scrape three good 
sized carrots1 boil them till very      
tender4 ,then rub them through a sieve1 
and mix them with a quart of milk1 four 
beaten eggs1 a piece of butter of the   
size of half an egg1 a table spoonful of
 lemon juice1 and the grated peel of    
half a one4 ,sweeten it to your taste4  
,bake it in deep pie plates with an     

under crust and rim4   #bjj4 ,potatoe   
,pie4  ,boil ,irish or sweet potatoes1  
till very soft4 ,take them up1 peel and 
mash them fine4 ,to one quarter of a    
pound of potatoes put a quart of milk1  
three ounces of butter1 melted2 five    
eggs1 a glass of wine1 and one of lemon 
or ,french brandy4 ,put in sugar1 and   
mace to your taste4   #bja4 ,marlborough
 ,pie4  ,pare tart mellow apples1       
quarter them1 take out the seeds1 and   
stew them in a little water till soft   
enough to rub through a sieve4 ,to      
twelve table spoonsful of it when       
strained1 put twelve table spoonsful of 
sugar1 the same quantity of wine1 five  
eggs1 six table spoonsful of melted     
butter1 half a pint of milk1 the juice  
and grated peel of half a lemon1 and    
half a nutmeg4 ,bake it in deep pie     
plates1 without an upper crust4   #bjb4 
,custard ,pie4  ,beat seven eggs with   
three table spoonsful of rolled sugar1  
mix them with a quart of milk1 flavor it
 with nutmeg or rosewater4 ,this is good

 baked either in cups1 or deep pie      
plates1 with an under crust4 ,set the   
pie plates with the crust in the oven   
and let it bake a moment before you turn
 in the custard4 ,to ascertain when the 
pie is done1 stick a clean broom        
splinter through the center of the pie1 
if none of the custard adheres to it1 it
 is sufficiently bakes4   #bjc4 ,a      
,plain ,custard ,pie4  ,boil a quart of 
milk with a few peach leaves1 or lemon  
peel2 strain it4 ,put it back on the    
fire2 when it boils1 mix a table        
spoonful of flour1 with a little milk1  
and turn it in1 let it boil a minute1   
then put it with four beaten eggs1 and  
sugar to your taste1 and bake it in deep
 pie plates with an under crust4   #bjd4
 ,lemon ,pie4  ,squeeze out the juice of
 two good sized lemons1 grate the rind  
of the lemon1 but not the white part1   
put the juice and grated lemon to a pint
 of milk4 ,beat six eggs1 with five     
table spoonsful of powdered loaf sugar1 
and put them in the milk1 with a couple 

of crackers pounded fine1 and a table   
spoonful of melted butter4 ,line a      
pudding dish with pie crust1 put a rim  
of puff paste1 or nice pie crust1 round 
the edge1 turn the mixture into it1 and 
bake it from twenty five to thirty      
minutes4   #bje4 ,cocoanut ,pie4  ,cut  
off the brown part of the cocoanut1     
grate the remainder of it4 ,scald a     
quart of milk1 and turn it on to the    
cocoanut1 and three crackers pounded    
fine4 ,beat eight eggs1 with three table
 spoonsful of sifted loaf sugar1 turn it
 into the milk1 together with a glass of
 wine1 and half a grated nutmeg4 ,if any
 of the milk of the cocoanut can be     
saved1 to mix with the cow's milk1 it   
makes the pie nicer4 ,bake it in a deep 
pie plate1 or pudding dish1 with a rim  
of puff paste round the edge of the     
dish4   #bjf4 ,small ,puffs4  ,make some
 puff paste1 and roll it half an inch   
thick1 cut it with a tumbler1 into any  
number of puffs you want1 cut the       
remainder of your paste1 into narrow    

strips with a jagging iron1 put them    
round the edge of those you have cut    
with a tumbler1 lay the puffs on        
buttered plates1 and bake them in a     
quick oven1 till of a light brown4 ,then
 fill them with any preserved fruit1 you
 may happen to have4   #bjg4 ,boiled    
,custards4  ,boil a quart of milk4 ,beat
 six eggs with three table spoonsful of 
sugar1 four eggs are enough if you want 
them plain1 grate in a nutmeg1 or put in
 a little rosewater1 or essence of      
lemon4 ,turn the boiling milk on to the 
sugar and eggs1 stir it several minutes 
then put it on a few coals1 stir it     
constantly till boiling hot1 take it up 
before it gets to boiling1 stir it a few
 moments1 then turn it into your cups   
and grate nutmeg on them4   #bjh4       
,almond ,custards4  ,boil in a quart of 
milk1 a couple of ounces each of sweet1 
and of bitter almonds1 pounded fine4    
,when it has boiled seven or eight      
minutes strain it on to the beaten yolks
 of eight eggs1 and three table         

spoonsful of loaf sugar4 ,stir it       
several moments1 then put it on a       
moderate fire1 stir it without any      
cessation till scalding hot1 then take  
it from the fire1 and stir it constantly
 till nearly cold1 then fill your       
glasses or cups4 ,just before they are  
to be eaten1 beat the whites of the     
eggs1 to a froth1 and lay them on the   
top of the custards4 ,a few grains of   
cochineal powder1 or saffron in the     
beaten whites1 makes them look          
handsomely4   #bji4 ,cold ,custard or   
,rennet ,pudding4  ,put a piece of      
calf's rennet three inches square1 to a 
pint of wine1 when it has stood seven or
 eight hours1 it is fit for use4        
,whenever you wish to make your custard1
 put three table spoonsful of the wine1 
to a quart of milk1 and four table      
spoonsful of powdered loaf sugar1 flavor
 it with essence of lemon1 or rosewater4
 ,stir it twenty minutes1 then dish it  
out1 grate nutmeg over it4 ,it should be
 eaten in the course of an hour after it

 is made1 as it will soon curdle4       
#baj4 ,custard ,pudding4  ,stir a quart 
of milk very gradually into half a pint 
of flour1 put in a little salt1 seven   
beaten eggs1 and a little nutmeg or     
essence of lemon1 sweeten it to your    
taste1 bake it three quarters of an     
hour4   #baa4 ,boiled ,bread ,pudding4  
,soak about three quarters of a pound of
 rusked bread1 in milk1 if you have not 
milk1 water will do4 ,when soft1 squeeze
 out the water1 mash it fine and put in 
a heaping table spoonful of flour1 mixed
 with a tea cup of milk1 put in three   
eggs1 half a tea spoonful of salt4 ,mix 
the whole well together1 flour the      
inside of your pudding bag1 and put the 
pudding in4 ,the bag should not be more 
than two thirds full1 as the pudding    
swells considerably while boiling4 ,the 
pudding should be put into a pot of     
boiling water1 and boiled an hour and a 
half without intermission2 if allowed to
 stop it will be heavy4   #bab4 ,a      
,plain ,baked ,bread ,pudding4  ,pound  

rusked bread1 and put five heaping table
 spoonsful of it to a quart of milk1    
three beaten eggs1 four table spoonsful 
of sugar1 half a tea spoonful of salt1  
half a nutmeg1 and a table spoonful of  
melted butter4 ,bake it an hour and a   
half2 it is good without the eggs1 if   
baked two hours and a half4 ,it does not
 require any sauce4   #bac4 ,a ,rich    
,bread ,pudding4  ,cut a loaf of baker's
 bread into thin slices1 spread butter  
on both sides2 lay them in a buttered   
pudding dish1 and on each layer strew   
,zante currants1 or stoned raisins1 and 
citron cut into small pieces4 ,beat     
eight eggs with six table spoonsful of  
sugar rolled free from lumps2 mix them  
with three pints of milk1 and a grated  
nutmeg4 ,turn the whole over the bread  
and let it stand until the bread has    
absorbed most of the milk1 then bake it 
about three quarters of an hour4   #bad4
 ,flour ,pudding4  ,into a pint and a   
half of flour1 stir gradually a quart of
 milk2 stir it till free from lumps1    

then add seven beaten eggs1 a couple of 
tea spoonsful of salt1 and a grated     
nutmeg4 ,a pudding made in this manner  
is good either baked or boiled2 it takes
 two hours to boil and one to bake it4  
,it should be eaten as soon as cooked or
 it will be heavy4 ,this as well as all 
other kinds of boiled puddings should   
not be put into the pot until the water 
boils and should not be allowed to stop 
for a moment1 if the water wastes much  
in boiling1 fill the pot up with boiling
 water4 ,a pudding bag should be floured
 on the inside1 and not filled more than
 two thirds full4 ,when the pudding has 
boiled six or eight minutes turn it     
over1 as it is apt to settle4 ,flour    
puddings require rich sauce4   #bae4 ,a 
,plain ,rice ,pudding4  ,swell the rice 
with a little milk over a fire1 then put
 in acid apples pared and cut in thin   
slices1 or gooseberries and currants1   
add a couple of eggs1 a tea spoonful of 
salt1 fill your pudding bag half full   
and boil it an hour and a half4 ,serve  

it up with butter and sugar4   #baf4 ,a 
,rich ,rice ,pudding4  ,pick over and   
wash two small tea cups of rice and put 
it into two quarts of milk2 add a tea   
cup of butter1 two of sugar1 and a      
grated nutmeg4 ,butter a pudding dish1  
set it in a bake pan1 then turn in the  
pudding1 when it begins to thicken stir 
in three tea cups full of raisins4 ,bake
 it two hours1 it will not fall if taken
 from the fire sometime before it is to 
be eaten1 it is also good cold4 ,it is  
good without any sauce1 and is the only 
kind of pudding that eggs do not        
improve4   #bag4 ,rice ,snow ,balls4    
,pare large tart apples1 take out the   
cores with a pen-knife2 fill the holes  
with sugar1 and a stick of cinnamon or  
mace4 ,put each one in a small bag well 
floured1 fill them half full of unboiled
 rice1 tie up the bags and boil them an 
hour and twenty minutes4 ,when done turn
 them out carefully and serve them up   
with pudding sauce4   #bah4 ,baked      
,indian ,pudding4  ,boil three pints of 

milk1 and turn it on to a pint of       
,indian meal1 and five table spoonsful  
of wheat flour4 ,when cool beat three   
eggs with the same quantity of sugar1   
and stir it into the pudding1 together  
with a tea spoonful of salt1 three tea  
spoonsful of cinnamon1 and a piece of   
butter of the size of an egg4 ,if       
raisins are put in the pudding1 a tea   
cup more of milk will be required1 as   
they absorb the milk4 ,this pudding is  
good if the eggs are omitted4 ,it takes 
two hours and a half to bake it4   #bai4
 ,boiled ,indian ,pudding4  ,into a     
quart of boiling milk1 stir a couple of 
table spoonsful of flour1 and sifted    
,indian meal till it is a thick batter1 
and half a table spoonful of ginger or  
cinnamon1 half a tea cup of molasses4   
,dip the pudding bag into water1 wring  
it out1 and flour the inside of it1 and 
fill it not more than half full1 as     
,indian puddings swell very much4 ,put  
it into boiling water1 and keep it      
boiling constantly for four or five     

hours4 ,a kettle of boiling water should
 be kept1 to turn into the pudding pot  
as the water boils away4   #bbj4 ,corn  
,pudding4  ,grate a cup and a half of   
green corn1 mix it with a quart of milk1
 four beaten eggs1 and half a grated    
nutmeg2 melt a piece of butter of the   
size of a hen's egg1 and stir it in4    
,bake it one hour4   #bba4 ,hasty       
,pudding4  ,wet ,indian meal with cold  
water sufficient to make a thin batter1 
turn part of it into a pot of boiling   
water2 when it has boiled fifteen or    
twenty minutes stir in the remainder1   
salt it to your taste1 and stir in      
,indian meal by the handful as long as  
you can stir the pudding stick round in 
it easily4 ,when the stick can be made  
to stand upright in it for a minute1 it 
is thick enough4 ,it should boil slowly1
 and be stirred often2 if you wish to   
fry it1 it will be necessary to boil it1
 from two to three hours1 if not it will
 boil sufficiently in an hour4 ,if a    
little flour is stirred in just before  

it is taken up1 it will fry better4     
,turn it into a deep dish1 and if it is 
to be fried1 let it stand till cold1    
then cut it into thin slices1 flour and 
fry them in lard1 till very brown4      
#bbb4 ,fruit ,pudding4  ,take raised or 
common pie crust1 and roll it out about 
half an inch thick4 ,strew over it      
either currants1 cherries1 cranberries1 
gooseberries1 black or whortle berries4 
,sprinkle sugar1 and cinnamon or cloves 
over them4 ,roll it up carefully1 join  
the ends together1 and put it in a      
floured cloth and sew it up4 ,boil it an
 hour1 and eat it with sauce as soon as 
done4   #bbc4 ,fritters4  ,mix a quart  
of milk gradually1 with a quart of      
flour1 stir it till smooth1 then add a  
little essence of lemon1 or rosewater1  
and five beaten eggs4 ,drop it into     
boiling hot fat by the spoonsful4 ,they 
are lighter for being fried in a great  
deal of fat1 but less greasy if fried in
 just enough to prevent their sticking  
to the griddle4 ,they should be served  

up with pudding sauce4   #bbd4 ,apple   
,dumplings4  ,make good common1 or      
raised pie crust1 divide it into as many
 pieces1 as you wish dumplings4 ,pare   
tart mellow apples1 take out the cores1 
with a penknife1 fill the holes with a  
blade of mace1 and sugar4 ,roll out your
 crust half an inch thick1 and enclose  
an apple in each piece4 ,tie them up in 
separate bags1 that are floured inside4 
,drop them into a pot of boiling water1 
and boil them without any intermission  
for an hour1 then take them out of the  
bags4 ,if allowed to stop boiling they  
will not be light4 ,eat them with butter
 and sugar1 or pudding sauce4   #bbe4   
,orange ,pudding4  ,mix three ounces of 
butter1 with four table spoonsful of    
powdered loaf sugar1 when stirred to a  
cream1 add a quart of boiling milk1 the 
juice and peel of two large oranges1 the
 peel should be chopped very fine1 put  
in a gill of wine1 then an ounce of     
citron1 cut into small strips1 add eight
 eggs1 the whiles and yolks beaten      

separately4 ,mix the whole well         
together1 then turn it into a pudding   
dish1 with a lining and rim of puff     
paste4 ,bake it directly in a quick oven
 from twenty-five to thirty minutes4    
#bbf4 ,bird's ,nest ,pudding4  ,pare and
 halve tart mellow apples1 scoop out the
 cores1 put a little flour in the hollow
 of the apples1 and wet it so as to form
 a thick paste1 stick a blade or two of 
mace and three or four ,zante currants1 
in each one of the apples4 ,butter small
 cups1 and put half an apple1 in each   
one1 lay three or four narrow strips of 
citron round each apple4 ,mix a quart of
 milk1 with three table spoonsful of    
flour1 six eggs1 a grated nutmeg and    
four table spoonsful of sugar4 ,nearly  
fill the cups with this mixture4 ,bake  
them about thirty minutes4 ,they should 
be eaten as soon as done4   #bbg4 ,apple
 ,custard ,pudding4  ,pare and take out 
the cores of nice tart apples1 lay them 
in a pudding dish1 well buttered1 fill  
the holes of the apples1 with nutmeg and

 sugar4 ,for nine or ten apples1 mix    
half a pint of flour with a quart of    
milk1 four table spoonsful of sugar1 and
 seven eggs1 turn it over the apples1   
flavor it with whatever spice you like1 
and bake it about half an hour4   #bbh4 
,english ,plum ,pudding4  ,soak three   
quarters of a pound of finely pounded   
crackers in two quarts of milk4 ,put in 
twelve beaten eggs1 half a pound of     
stoned raisins1 quarter of a pound of   
,zante currants1 the same weight of     
citron1 cut into small pieces1 and five 
ounces of blanched and pounded almonds2 
add a wine glass of lemon brandy1 or    
wine1 and a little orange flower1 or    
rosewater1 and a little salt4 ,bake or  
boil it from two hours and a half1 to   
three hours4   #bbi4 ,transparent       
,pudding4  ,melt half a pound of butter1
 and stir it into the same weight of    
double refined loaf sugar1 add half a   
tea spoonful of essence of lemon1 eight 
eggs1 the whites and yolks beaten       
separately1 and a couple of table       

spoonsful of cream4 ,set the whole on a 
few coals1 stir it constantly till it   
thickens1 take it off before it gets to 
boiling1 and stir it till nearly cold1  
then turn it into a dish lined with     
pastry1 put a rim of puff paste round   
the edge1 and bake it half an hour4 ,it 
will cut light and clear4   #bcj4 ,lemon
 ,syrup4  ,mix a pint of lemon juice    
with a pound and three quarters of lump 
sugar4 ,dissolve it by a gentle heat1   
skim it until clear1 then add one ounce 
of thin cut lemon peel1 and simmer if   
gently for a few moments4 ,strain it    
through a flannel bag2 when cold1       
bottle1 cork1 and seal it tight1 keep it
 in a cool place4 ,another method of    
making it which is cheaper1 and very    
good1 is to dissolve half an ounce of   
citric acid1 in a pint of clarified     
syrup1 by a gentle heat2 when cool1 put 
in a few drops of oil or a little       
essence of lemon4   #bca4 ,orange       
,syrup4  ,take nice fresh oranges1      
squeeze out the juice1 and strain it2 to

 a pint of juice put a pound and a half 
of while sugar4 ,dissolve it over a     
moderate fire1 put in the peel of the   
oranges1 and let the whole boil eight or
 ten minutes4 ,strain it till clear1    
through a flannel bag1 bottle and cork  
it tight4 ,this is nice to flavor       
puddings and pies1 or sherbet4   #bcb4  
,blackberry ,syrup4  ,pick over         
blackberries that are perfectly ripe1   
boil them in their juice till they break
 to pieces1 then strain them through a  
flannel cloth1 and to each pint of juice
 put a pound of sugar4 ,boil it again   
for ten minutes1 then strain it and add 
a wine glass of brandy to each pint of  
syrup4 ,when cool1 bottle and cork it   
tight1 and set it in a cool place4 ,this
 mixed with cold water in the proportion
 of a wine glass of it to two thirds of 
a tumbler of water is a very agreeable  
summer beverage1 it also possesses fine 
medicinal properties4   #bcc4 ,clarified
 ,syrup for ,sweet ,meats4  ,for most   
kinds of fruit1 one pound of sugar1 to  

one of the fruit1 is sufficient to      
preserve them2 some kinds of fruit will 
do with less4 ,put your sugar into your 
preserving kettle1 and turn in as much  
cold water as you think will cover your 
fruit1 when put in1 add the white of an 
egg to every three pounds of sugar1 then
 put it over a slow fire2 when the sugar
 has dissolved1 put it where it will    
boil1 let it boil several minutes1 then 
take it from the fire1 and skim it till 
clear1 put it back on the fire1 when the
 scum rises again1 take the kettle off  
and skim it again1 this operation repeat
 till it is perfectly clear1 then put in
 the fruit4 ,if you have not syrup      
enough to cover the fruit1 take the     
fruit out and put in more cold water1   
and let it get to boiling before you put
 in the fruit1 if you have too much     
syrup1 it should boil away before you   
boil your fruit in it4 ,white sugar is  
better than brown for preserving1 but   
brown sugar answers very well for common
 sweet meats4 ,every kind of ware but   

iron1 will do to preserve in1 but       
earthen ware is the best on account of  
its not imparting an unpleasant taste1  
to the sweet meats4   #bcd4 ,to         
,preserve ,quinces4  ,quinces if very   
ripe1 are best pared and cut in slices  
about an inch thick1 the cores should be
 taken out carefully with a small knife1
 then put the quinces in clarified      
syrup1 and boil them till you can stick 
a broom splinter through them easily1   
take them up and put them in jars1 and  
turn the syrup over them1 cover them up1
 and put them in a cool place1 as soon  
as done4 ,quinces preserved in this     
manner retain more of their natural     
flavor1 but they cannot be preserved in 
this way without they are very ripe4 ,if
 not very ripe pare and halve them1 and 
take out the cores4 ,boil the quinces   
till tender1 then take them out1 strain 
the water they were boiled in1 and use  
it to make a syrup for the quinces1     
allow a pound of sugar to a pound of the
 fruit1 when clarified put in the       

quinces and boil them slowly half an    
hour4 ,set them away in jars covered    
with a paper wet in brandy4 ,look at    
them in the course of three or four     
days1 and if they have begun to ferment1
 turn off the syrup1 and scald it1 then 
turn it back on the quinces4 ,some      
people boil the cores of the quinces    
with them1 but the syrup does not look  
as nice for it4 ,a cheap way of         
preserving quinces1 which is very good  
for common use1 is to boil the parings  
and cores in cider till tender1 then    
strain the cider1 and for ten pounds of 
quince1 put in two pounds of brown      
sugar1 and a couple of quarts of        
molasses1 and the beaten whites of two  
eggs2 put it on the fire1 clarify it1   
then put in the quinces1 which should be
 pared and halved1 put in the peel of an
 orange1 boil them till tender4   #bce4 
,quince ,marmalade4  ,wash and quarter  
them1 put them on the fire1 with a      
little water1 and stew them till tender 
enough to rub through a sieve4 ,when    

strained1 put to a pound of pulp1 a     
pound of brown sugar1 set it back on the
 fire1 and let it stew slowly1 stir it  
constantly4 ,to ascertain when it is    
done1 take a little of it out and let it
 get cold1 if it then cuts smooth and   
clear it is sufficiently stewed4 ,crab  
apple marmalade1 is made in the same    
manner4   #bcf4 ,to ,preserve ,pears4   
,take an ounce of race ginger1 for every
 pound of pears4 ,scrape off the skin1  
cut it into thin slices1 and boil it    
until tender1 then take it from the     
fire1 put in your sugar1 allowing three 
quarters of a pound to a pound of the   
pears1 set it on the fire1 clarify it1  
then put in the pears1 if very small    
they are good preserved whole1 boil them
 till tender1 then put them in jars     
tightly covered1 set them away in a cool
 place4 ,in the course of five or six   
days1 boil the syrup again1 and turn it 
on them while hot4 ,choke and           
,vergoulouse are the best pears for     
preserving4 ,the ginger can be omitted  

if not liked4   #bcg4 ,to ,preserve     
,peaches4  ,pare your peaches1 which    
should be very ripe1 and if you wish to 
preserve them whole1 allow a pound of   
sugar1 to a pound of fruit4 ,take lump  
sugar1 break it into small pieces1 and  
dip each piece into cold water1 let it  
be in just long enough to get saturated 
with the water1 then put the lumps into 
a preserving kettle1 set the kettle over
 a slow fire1 when the sugar has        
dissolved1 put in your peaches1 boil    
them twenty minutes4 ,these as well as  
all other sweet meats1 should be set    
away in a cool place1 as soon as done1  
if allowed to stand by the fire for a   
few hours1 the syrup will not look      
clear2 all preserves should be covered  
up tight4 ,let them remain several days1
 then turn the syrup from them1 scald   
it1 and turn it back on to them1 while  
hot4 ,if you preserve your peaches      
without the stones1 three quarters of a 
pound of sugar to a pound of fruit is   
sufficient1 take those that are mellow  

and juicy1 pare and halve them1 take out
 the stones1 put them in a deep dish2 on
 each layer of peach1 sprinkle your     
sugar1 let them stand three or four     
hours1 then put them on the fire with   
very little water1 let them boil slowly 
for twenty minutes4   #bch4 ,to         
,preserve ,currants4  ,take your        
currants from the stems1 for a pound of 
currants1 allow a pound of sugar4 ,make 
some syrup1 clarify it1 and put in the  
currants1 let them boil slowly for a few
 moments4 ,a table spoonful of these1   
mixed with a tumbler of water is a very 
wholesome drink in the summer4   #bci4  
,to ,preserve ,barberries4  ,pick over  
your barberries1 and put them in        
clarified syrup1 boil them half an hour4
 ,molasses does very well to preserve   
barberries in1 for common use1 with a   
little orange peel boiled with them4    
,preserved barberries mixed with water1 
is a very refreshing drink in fevers4   
#bdj4 ,to ,preserve ,ginger4  ,take     
green ginger1 and soak it until you can 

scrape off the outside1 when scraped1   
soak it in salt and water one day1 then 
take it out of the salt and water1 and  
boil it till tender4 ,make a syrup of   
white sugar1 allowing equal weights of  
sugar and ginger1 when clarified take it
 off1 and when cold1 turn it on the     
ginger1 let it remain a week1 then boil 
the ginger and syrup together1 until the
 syrup appears to have entered the      
ginger1 when cool put in a little       
essence of lemon4   #bda4 ,to ,preserve 
,apples4  ,take nice tart apples1 halve 
and quarter them1 and take out the      
cores4 ,for a pound of apples1 allow    
three quarters of a pound of sugar4     
,when you have clarified your syrup1 put
 in the apples1 with the skin of a lemon
 pared thin4 ,when the apples are       
tender1 take them up1 and let the syrup 
remain till cold1 then turn it over     
them4 ,apples preserved in this manner1 
will keep but a few days4 ,crab apples  
should be preserved whole1 with the     
skins on1 and to a pound of the apples  

put a pound of sugar4   #bdb4 ,to       
,preserve ,cymbelines or ,mock ,citron4 
,cut and scrape the rinds of cymbelines1
 put them in strong salt and water1 let 
them remain in it a week1 then in fair  
water three days1 changing the water    
every day1 then soak them in alum water 
an hour4 ,tie up oyster shells1 in a    
cloth1 and boil them with the           
cymbelines4 ,when the cymbelines are    
tender1 take them up and put them in    
alum water4 ,make your syrup1 allowing a
 pound and a half of sugar1 to a pound  
of the melon1 boil your cymbelines in it
 three quarters of an hour4 ,these are  
good eaten as any other preserves1 or   
put in cake instead of citron4   #bdc4  
,to ,preserve ,watermelon ,rinds4  ,take
 the rind of a nice watermelon1 cut it  
in strips and boil them a quarter of an 
hour1 with a tea spoonful of saleratus  
to three or four quarts of water1 then  
soak them in alum water an hour1 rinse  
and put them in clarified syrup1 and    
boil them twenty minutes4 ,when they    

have stood three or four days1 turn the 
syrup from them1 and boil it1 then turn 
it back on the rinds while hot4 ,allow  
equal weights of rinds and sugar4       
#bdd4 ,to ,preserve ,cherries4  ,allow  
three quarters of a pound of sugar1 to a
 pound of cherries4 ,make your syrup1   
allowing half a pint of water1 to two   
pounds of cherries1 put in your         
cherries1 shake them occasionally to    
prevent their sticking to the kettle4   
,when the syrup is colored strain the   
cherries4   #bde4 ,to ,preserve         
,muskmelons4  ,procure muskmelons that  
are perfectly green1 the later in the   
season1 the better4 ,scrape off the skin
 of the rind1 taking care not to scrape 
the green part4 ,cut them through the   
middle1 and take out the seeds1 then cut
 them in the form of rings an inch      
thick4 ,put them in salt and water1 and 
let them lay several days1 then in fair 
water one day1 changing the water       
several times2 take them out and soak   
them in alum water1 one or two hours4   

,take race ginger1 the green is the     
best1 soak it until you can scrape off  
the outside1 cut it in slices1 and boil 
it until tender4 ,boil your melons in   
fresh water1 with a handful of peach    
leaves1 and the ginger1 allowing half an
 ounce to each pound of fruit4 ,when the
 melon is tender1 put it in alum water1 
together with the ginger4 ,make the     
syrup for the melons1 allowing a pound  
of white sugar1 to a pound of the fruit1
 when clarified put in the melons1 and  
boil them1 together with the ginger1    
half an hour1 take them up1 turn the    
syrup over them1 when cool1 drop in a   
little essence of lemon4 ,when they have
 stood several days turn the syrup from 
them1 boil and turn it back while hot1  
to the melons4   #bdf4 ,to ,preserve    
,pine ,apples4  ,pare off the rind of   
the pine apples1 cut them in slices an  
inch thick4 ,weigh out a pound of white 
sugar1 allowing a pound of it to each   
pound of fruit1 lay your pine apples in 
a deep dish1 on each layer of it        

sprinkle some of your sugar1 7which     
should be powdered47 ,set the pine      
apples away till the next day1 reserving
 part of the sugar4 ,then turn the syrup
 from the pine apples into your         
preserving pan1 add your reserved sugar1
 put in a tea cup of water1 to the juice
 of four or five pine apples1 clarify   
it1 then put in the apples1 and boil    
them till tender4 ,let the whole stand  
in a dish several days1 and if there is 
any appearance of fermentation1 put it  
in a preserving pan1 scald it through1  
then turn it into glasses1 and set it in
 a cool place4   #bdg4 ,to ,preserve    
,pumpkins4  ,take a good sweet pumpkin1 
halve it1 take out the seeds1 and cut it
 in chips1 of the size of a dollar4 ,to 
each pound of pumpkin1 allow a pound of 
powdered loaf sugar1 and a gill of lemon
 juice4 ,put your pumpkin chips in a    
dish1 and to each layer1 put a layer of 
sugar1 turn the lemon juice over the    
whole1 and let it stand a day1 then boil
 it till tender1 with half a pint of    

water to four or five pounds of the     
pumpkin4 ,tie up ginger in a bag1 and   
boil with it1 also the rind of several  
lemons1 cut into chips4   #bdh4 ,to     
,preserve ,gages4  ,take equal          
quantities of fruit and sugar4 ,make a  
syrup of the sugar1 7which should be    
white17 with a little water1 when it    
boils drop in the plums1 boil them very 
slowly for a few moments1 then take them
 up into dishes1 and let them remain    
several days1 then boil them again1     
until the syrup appears to have entered 
them4 ,put the plums in jars1 boil the  
syrup again1 in the course of two or    
three days1 and turn it over them4      
#bdi4 ,to ,preserve ,strawberries4      
,take ,chili or field strawberries1 and 
hull them4 ,take equal quantities of    
fruit1 and white sugar1 and put a layer 
of each alternately in a preserving pan1
 having a layer of strawberries at the  
bottom1 let them stand for half an hour1
 then put a gill of cold water with     
them1 to prevent their burning at the   

bottom of the pan4 ,set them over a     
moderate fire1 when the juice runs      
freely increase the fire1 until they    
boil briskly1 when they have boiled half
 an hour1 take them up1 turn them into  
bottles1 cork them tight1 and dip the   
mouths of the bottles into hot sealing  
wax4 ,keep them in dry sand4   #bej4    
,blackberry and ,raspberry ,jam4  ,for a
 pound of berries allow a pound of brown
 sugar1 put a layer of each alternately 
in a dish1 let them stand two or three  
hours1 strain them1 put them over a     
moderate fire1 and boil them half an    
hour4   #bea4 ,strawberry1 ,blackberry1 
and ,raspberry ,jelly4  ,pick over your 
fruit carefully1 then mash and squeeze  
the berries through a flannel bag1 to   
each pint of juice put a pound of white 
sugar1 set it on the fire1 when it has  
boiled seven or eight minutes1 take it  
from the fire and skim it till clear1   
then put it back on the fire2 as fast as
 the scum rises take it from the fire1  
and skim it4 ,to ascertain when it is   

done1 take a little of it from the fire1
 and let it be till cold4   #beb4       
,cranberry1 ,grape and ,currant ,jelly4 
,wash and drain the berries till nearly 
dry1 then put them in a preserving pan1 
with a plate at the bottom1 heat them   
till they break1 then strain them       
through a flannel cloth2 to each pint   
put a pound of white sugar4 ,boil and   
skim them till perfectly clear1 the     
kettle should be taken from the fire    
when skimmed4 ,when the jelly has boiled
 four or five hours1 take a little of it
 up1 and put it in a tumbler of cold    
water1 if it sinks to the bottom in a   
solid mass1 it is done sufficiently4    
,jellies are improved1 by being put in  
the sun for several days4 ,care must be 
taken1 that the dew does not fall on    
them4   #bec4 ,quince ,jelly4  ,halve   
your quinces1 take out the cores1 and   
boil the quinces until very soft1 in    
just sufficient water to cover them1    
then squeeze them through a flannel bag1
 and to a pound of quince pulp1 put a   

pound of white sugar4 ,boil and skim it 
till clear2 when it becomes a jelly1    
strain it again1 fill your glasses and  
cover them tight4   #bed4 ,apple ,jelly4
  ,take greenings1 pippins or crab      
apples1 halve them and take out the     
cores1 boil them till tender in water   
just sufficient to cover them1 boil with
 them the peel and juice of a lemon1 to 
every three pounds of the apple4 ,strain
 the apple1 and to each pound1 put a    
pound of loaf sugar4 ,boil and skim it  
till clear2 when it becomes a jelly1    
take it up1 color it if you like1 either
 with saffron1 beet juice1 or cochineal4
 ,strain it1 and put it in glasses1 and 
set them in a cool place4   #bee4 ,lemon
 ,jelly4  ,put on a slow fire an ounce  
and a half of isinglass1 7pulled into   
small pieces17 a pint of water1 with the
 rind of several lemons2 when dissolved 
put in a pint of lemon juice1 a pound   
and a half of white sugar1 color it with
 a few grains of saffron1 strain it     
through a flannel bag1 then boil it ten 

or fifteen minutes1 strain it till      
clear1 let it remain till nearly        
congealed1 then fill your glasses or    
moulds with it4 ,to get it out of the   
moulds dip them into lukewarm water for 
a minute1 the jelly will then come out  
easily4   #bef4 ,calf's ,foot ,jelly4   
,to four feet put four quarts of water1 
boil them till tender1 and the water    
boils away to one quart4 ,take it off1  
let it stand till cold1 then skim off   
the fat carefully1 and put the jelly    
into a preserving pan1 and set it on the
 fire2 when it melts take it from the   
fire1 put in the beaten whites of seven 
eggs1 a little cinnamon1 half a pint of 
white wine1 the juice of two lemons1 and
 the rind1 leaving out the white part2  
sweeten the whole to your taste1 with   
loaf sugar4 ,put it back on the fire1   
and boil it fifteen minutes1 then strain
 it through a flannel bag1 without      
squeezing it1 if it is not clear the    
first time it is strained1 strain it    
till it is4 ,the bag should be suspended

 on a nail over a dish1 and the jelly   
poured into it1 and allowed to drain    
through it gradually4 ,when clear turn  
it into cups or glasses1 and set them   
where the jelly will congeal1 but not so
 cold as to freeze it4 ,this kind of    
jelly will not keep longer than two or  
three days in warm weather4 ,a knuckle  
of veal makes a jelly as good as calves'
 feet1 it is made in the same manner4   
,jellies and sweet meats are less liable
 to ferment1 if kept in glass jars or   
bottles4 ,a paper wet in spirits and put
 over sweet meats1 has a tendency to    
prevent their fermenting4 ,sweet meats  
should be carefully watched during warm 
weather1 and if fermentation commences  
turn the syrup from them1 scald it1 and 
turn it back4   #beg4 ,coffee4  ,to make
 good strong coffee1 allow for each     
person a heaping table spoonful of      
ground coffee1 and a pint of water4 ,put
 your coffee into a tin pot1 with a     
piece of fish skin about the size of a  
ninepence1 to two or three quarts of    

water1 turn on your water boiling hot1  
and boil the coffee from fifteen to     
twenty minutes1 take it off1 and let it 
stand to settle five or six minutes1    
then turn it off carefully4 ,french     
coffee is made in a ,german filter1 the 
water is turned on to it boiling hot1 an
 ounce to each person is allowed1 put in
 a piece of fish skin before you turn on
 the water4 ,when cream cannot be       
preserved for coffee1 boiled milk is a  
good substitute4 ,many people dislike to
 settle coffee with fish skin1 thinking 
it imparts a disagreeable taste to the  
coffee1 but it is owing to its not being
 prepared properly1 the skin should be  
taken from mild codfish1 washed1 and cut
 into small pieces and dried perfectly4 
,the white of an egg1 egg shells1 and   
isinglass1 are all good to settle       
coffee4 ,the best kind of coffee is old 
,java1 and ,mocha2 before it is roasted1
 it should be hung over the fire two or 
three hours to dry1 if dried in the oven
 it looses its strength1 it should be   

hung at such a distance from the fire1  
as to be in no danger of burning4 ,when 
dry put it on hot coals1 and stir it    
constantly till done1 which is          
ascertained by biting one of the        
lightest kernels1 if it is brittle1 the 
whole is done4 ,put it in a box1 and    
cover it up tight1 to keep in the steam4
  ,coffee is much better roasted in a   
coffee roaster1 than a kettle1 as the   
fine aromatic flavor of the coffee is   
preserved1 which escapes in a great     
measure1 when roasted in an open kettle4
   #beh4 ,to make ,tea4  ,scald your tea
 pot1 and put in a tea spoonful of tea1 
for each person that is to drink it1 if 
it is a weak kind of tea1 more will be  
required1 pour on just boiling water    
enough to cover it1 let it stand six or 
eight minutes1 not longer if you wish to
 have it in perfection1 pour on the rest
 of the water boiling hot4   #bei4      
,chocolate4  ,scrape the chocolate off  
fine1 and mix it smoothly with a little 
cold milk1 or water4 ,if liked very     

rich1 make it entirely of milk1 if not1 
use equal quantities of milk and water1 
boil it1 then stir in the chocolate     
while boiling1 sweeten it to your taste1
 let it boil five or six minutes2 if    
liked rich1 grate in a little nutmeg4 ,a
 heaping table spoonful of grated       
chocolate to a pint of milk1 or water1  
is the right proportion4   #bfj4 ,hop   
,beer4  ,for three gallons of beer1 take
 nine quarts of water1 six ounces of    
hops4 ,boil the hops in half the water  
three hours1 strain it1 then boil the   
hops again in the remainder of the      
water1 three hours longer1 with a tea   
cup of ginger4 ,strain and put it with  
the rest of the liquor1 and two quarts  
of molasses1 and when lukewarm1 put in a
 pint of new yeast1 without any salt in 
it4 ,keep it in a temperate place1 till 
it has ceased fermenting1 which is      
ascertained by the froth subsiding4     
,turn it off carefully into a cask1 or  
bottle it2 it should not be corked very 
tight1 or it will burst the bottles4    

,keep the bottles in a cool place4      
#bfa4 ,spruce ,beer4  ,take five gallons
 of water1 and boil with a couple of    
ounces of hops1 when it has boiled four 
or five hours1 strain it1 put to it two 
quarts of molasses1 when lukewarm1 put  
in a pint of fresh yeast1 without any   
salt in it1 7brewer's is the best17 put 
in three table spoonsful of the essence 
of spruce4 ,a decoction made of the     
leaves of white or black spruce1 is     
equally as good as the essence2 boil the
 hops with the leaves4 ,let the beer    
stand in a temperate situation1 several 
days exposed to the air1 then put it in 
a cask1 or bottle it1 it will be fit to 
drink in the course of a few days4 ,this
 is a nice summer drink1 and a powerful 
antiscorbutic4   #bfb4 ,spring ,beer4   
,take a small bunch each of             
sarsaparilla1 sweet fern1 wintergreen1  
sassafras1 and spice wood1 boil them    
with three ounces of hops1 to six       
gallons of water1 pare two or three raw 
potatoes1 and throw them into the beer  

while it is boiling4 ,when it has boiled
 five or six hours1 strain it1 and put  
to it three pints of molasses1 when cool
 stir in a pint of fresh yeast1 if the  
beer is too thick1 dilute it with a     
little cold water4 ,when fermented1     
bottle and keep it in a cool place4     
#bfc4 ,ginger ,beer4  ,take three table 
spoonsful of ginger1 one of cream of    
tartar1 and boil them gently in a gallon
 of water1 with a lemon cut in slices2  
sweeten it to your taste1 with loaf or  
,havana sugar1 boil it three quarters of
 an hour4 ,strain it1 and when cool1 put
 in a tea cup of yeast2 as soon as it   
has ceased fermenting1 bottle it4       
#bfd4 ,a good ,family ,wine4  ,take     
equal parts of red and white currants1  
grapes1 raspberries and ,english        
cherries1 bruise and mix them with soft 
water1 in the proportion of four pounds 
of fruit1 to one gallon of water1 let   
the liquid remain for two or three      
hours1 then strain it1 and to each      
gallon of wine add three pounds of      

sugar4 ,let it stand open three days1   
stirring it frequently1 skim1 and put it
 in a cask1 place it in a temperate     
situation1 where it will ferment slowly1
 when fermented add to it a ninth part  
of brandy1 and stop it up tight4 ,in two
 or three years it will be very rich4   
#bfe4 ,currant ,wine4  ,strain the      
currants1 which should be perfectly     
ripe1 to each quart of juice1 put two of
 water1 and three pounds of sugar4 ,stir
 the whole well together1 and let it    
stand twenty four hours1 then skim it1  
and set it in a cool place1 where it    
will ferment slowly1 let it remain three
 or four days1 if at the end of that    
time1 it has fermented1 add one quart of
 ,french brandy1 to every fifteen       
gallons1 stop it tight1 when it is      
clear1 it is fit to bottle4 ,this wine  
is better for being kept several years4 
#bff4 ,raspberry ,shrub4  ,to a quart of
 vinegar1 put three quarts of fresh ripe
 raspberries1 let it stand a day1 then  
strain it1 and to each pint1 put a pound

 of white sugar4 ,put it in a jar1 and  
set it in a kettle of boiling water1    
boil it an hour1 skim it till clear4    
,when cool add a wine glass of wine1 to 
each pint of shrub4 ,a couple of table  
spoonsful of this1 mixed with a tumbler 
of water1 is a very wholesome and       
refreshing drink in fevers4   #bfg4     
,noyeau4  ,to three pints of good       
,french brandy1 put four ounces of      
bitter almonds1 or peach meats bruised1 
put in half an ounce of cinnamon1 the   
same quantity of mace and amber1 pounded
 fine1 add a tea spoonful of cloves2 let
 it stand for a fortnight1 shaking it   
often1 then add a quart of water1 and a 
pound and a quarter of sugar1 let it    
stand a week1 shaking it each day1 then 
strain it off for use4   #bfh4 ,spring  
,fruit ,sherbet4  ,boil in a quart of   
water six or eight stalks of the rhubarb
 plant1 with the peel of a lemon pared  
very thin1 and the juice of it4 ,when it
 has boiled eight1 or ten minutes1 take 
it1 sweeten it to the taste with any    

kind of syrup you like1 or honey1 flavor
 it with rosewater1 strain it1 let it   
stand five or six hours1 it will then be
 fit to drink4 ,it is a fine thing to   
assuage thirst4   #bfi4 ,grape ,wine4   
,to every gallon of ripe grapes1 put a  
gallon of soft water1 bruise the grapes1
 and let them stand a week1 without     
stirring1 then draw off the liquor      
carefully2 to each gallon1 put three    
pounds of lump sugar1 when fermented1   
put it in a cask1 stop it up tight1 in  
six months it will be fit to bottle4    
#bgj4 ,smallage ,cordial4  ,take the    
young sprouts of smallage1 wash and     
drain them till perfectly dry4 ,cut them
 into small pieces1 and put them in a   
bottle1 with stoned raisins1 a layer of 
each alternately2 when the bottle is two
 thirds full1 fill it up with good      
,french brandy4 ,cork it up1 let it     
stand four or five days1 then pour in as
 much more brandy1 as you can get in4   
,it will be fit for use in the course of
 a few days4     ,miscellaneous         

,receipts1 and observations useful to   
young housekeepers4   #a4 ,to make      
,essence of ,lemon4  ,take one drachm of
 the best oil of lemon1 and two ounces  
of strong rectified spirit4 ,mix the    
spirit by degrees1 with the oil4        
,another way to procure the essence of  
the peel1 is to rub the peel with lumps 
of sugar1 till the yellow part is all   
taken up4 ,scrape off the surface of the
 sugar1 and press it down tight1 in a   
preserving pot1 and cover it tight2 a   
little of this sugar gives a fine flavor
 to pies or cake4 ,this mode of         
procuring the essence of the peel1 is   
superior to any other1 as the fine      
flavor of the peel is extracted without 
any alloy4   #b4 ,essence of ,ginger4   
,put three ounces of fresh grated       
ginger1 an ounce of thin cut lemon peel1
 into a quart of brandy1 or proof       
spirit1 bottle and cork it1 let it stand
 for ten days1 shaking it up each day1  
it will then be fit for use4 ,a few     
drops of this1 in a little water1 or on 

a lump of sugar1 answers all the        
purposes of ginger tea1 and is much more
 convenient and palatable4   #c4 ,rose  
,water4  ,gather your roses on a dry    
day1 when full blown1 pick off the      
leaves1 and to a peck of them1 put a    
quart of water4 ,put them in a cold     
still1 and put it over a slow fire1 the 
slower they are distilled the better4   
,when distilled put it in the bottles1  
let it stand a couple of days1 then cork
 it tight4   #d4 ,spice ,brandy4  ,into 
a large wide mouthed bottle1 put ,french
 brandy1 and fresh rose leaves1 or lemon
 and orange peel4 ,when this has stood a
 week1 it is nice spice for pies1       
puddings and cake4 ,peach meats or      
almonds steeped in brandy are very good 
spice for custards4   #e4 ,barley       
,water4  ,take a couple of ounces of    
pearl barley1 wash it in cold water1 and
 put it into half a pint of boiling     
water1 and let it boil four or five     
minutes1 then turn off the water1 and   
pour on two quarts of boiling water1    

strain it1 and put to it two ounces of  
figs sliced1 two of stoned raisins1 half
 an ounce of liquorice cut into small   
bits1 and bruised1 boil it till reduced 
to a quart1 and strain it4 ,this is a   
very wholesome drink in fevers4   #f4   
,water ,gruel4  ,mix a couple of table  
spoonsful of ,indian meal1 with one of  
flour and a little water1 stir it into a
 pint of boiling water1 let it boil six 
or eight minutes1 then take it up put in
 a piece of butter of the size of a     
walnut1 pepper and salt1 to your taste1 
and nutmeg1 or cinnamon if you like1    
turn it on to toasted bread or crackers4
 ,to convert this into caudle1 add a    
little ale2 wine or brandy1 and loaf    
sugar4   #g4 ,wine ,whey4  ,into a pint 
of milk while boiling1 stir a couple of 
wine glasses of wine1 let it boil for a 
moment1 then take it off1 when the curd 
has settled1 turn off the whey1 and     
sweeten it with loaf sugar4 ,where wine 
cannot be procured1 cider1 or half the  
quantity of vinegar1 is a good          

substitute4   #h4 ,stomachic ,tincture4 
,bruise an ounce and a half of ,peruvian
 bark1 and one of bitter dried orange   
peel4 ,steep it in brandy or proof      
spirit1 for a fortnight1 shaking it each
 day4 ,let it remain for a couple of    
days without shaking it1 then decant the
 liquor4 ,a tea spoonful of it in a wine
 glass of water1 is a fine tonic4   #i4 
,beef ,tea4  ,broil a pound of fresh    
beef ten minutes1 take it up1 pepper and
 salt it1 cut it into small pieces1 and 
turn a pint of boiling water on to it1  
let it steep in a warm place for half an
 hour1 then strain it off1 and it is fit
 to drink4 ,this is a quick way of      
making it1 but the best way is to cut   
beef into small bits1 and fill a junk   
bottle with it1 stop it up tight1 and   
immerse it in a kettle of cold water1   
put it where it will boil four or five  
hours4 ,this way is superior to the     
other1 as the juices of the meat are    
obtained unmixed with water2 a table    
spoonful of this is as nourishing as a  

cup full of that which is made by       
broiling4   #aj4 ,carrageen or ,irish   
,moss4  ,american1 or ,irish ,carrageen1
 is a very nutritious and light article 
of food for children1 and invalids1 and 
is a good thickener of milk and broths1 
and for blanc mange is equal to the most
 expensive ingredients1 while the cost  
is very trifling4 ,the following        
decoction for consumptive patients1 is  
recommended4 ,steep half an ounce of the
 moss in cold water1 for a few minutes1 
then take it out1 boil it in a quart of 
milk until it attains the consistency of
 warm jelly1 strain it1 and sweeten it  
to the taste1 with white sugar or honey1
 flavor it with whatever spice is most  
agreeable1 if milk is disagreeable1     
water may be substituted4 ,if a tea     
spoonful of the tincture of rhutany is  
mixed with a cup full of the decoction1 
a tone will be given to the stomach1 at 
the same time that nourishment is       
conveyed to the system4   #aa4 ,moss    
,blanc ,mange4  ,steep half an ounce of 

,irish moss in a pint and a half of     
milk2 when it becomes a thick jelly     
sweeten it with loaf sugar1 and flavor  
it with white wine and cinnamon4 ,to    
make orange1 lemon or savory jellies1   
use a similar process1 substituting     
water for milk4 ,jellies made of it1 are
 more nourishing1 than those made of    
sago1 tapioca or arrow root4   #ab4     
,elderberry ,syrup4  ,wash and strain   
the berries1 which should be perfectly  
ripe1 to a pint of the juice put a pint 
of molasses4 ,boil it twenty minutes1   
stirring it constantly2 then take it    
from the fire1 and when cold add to each
 quart four table spoonsful of brandy2  
bottle and cork it4 ,this is an         
excellent remedy for a tight cough4     
#ac4 ,new ,bread and ,cake from old and 
rusked bread4  ,bread that is several   
days old1 may be renewed by putting it  
into a steamer1 and steaming it from    
half to three quarters of an hour1      
according to its size2 the steamer      
should not be more than half full1      

otherwise the water will boil up on to  
the bread4 ,when steamed1 wrap it up    
loosely in a dry cloth1 and let it      
remain till quite dry1 it will then     
appear like bread just baked4 ,if pieces
 of bread are put in the oven and dried1
 several hours after baking in it1 they 
will keep good a long time4 ,they are   
good as fresh bread for dressing to     
meat1 and for puddings1 if soaked soft  
in cold water4 ,rich cake with wine or  
brandy in it1 will keep good several    
months in winter1 if kept in a cool     
place4 ,the day it is to be eaten1 it   
should be put in a tin pan1 and set in a
 bake pan that has a tea cup of water in
 it1 when heated thoroughly through take
 it up4   #ad4 ,to ,preserve ,cheese    
from ,insects and ,mould4  ,cover the   
cheese while whole with a paste made of 
wheat flour1 put a piece of paper or    
cloth over it1 and cover it with the    
paste1 keep it in a cool dry place4     
,cheese that has skippers in it1 if kept
 till cold weather will be free from    

them4 ,cheese that is growing mouldy can
 be prevented from becoming any more so1
 by grating it fine and moistening it   
with wine1 and covering it up in a jar4 
,it is preferred by many people to that 
which is not grated4   #ae4 ,to keep    
,vegetables and ,herbs4  ,succulent     
vegetables1 are preserved best in a cool
 shady place that is damp4 ,turnips1    
potatoes1 and similar vegetables should 
be protected from the air and frost1 by 
being buried in earth2 in very severe   
cold weather1 they should be covered    
with a linen cloth4 ,it is said that the
 dust of charcoal will keep potatoes    
from sprouting1 if sprinkled over       
them4--,herbs should be gathered on a   
dry day1 either just before or while in 
blossom2 they should be tied in bundles 
and hung in a shady airy place1 with the
 blossoms downwards4 ,when perfectly    
dry1 put away the medicinal ones in     
bundles2 pick off the leaves of those   
that are to be used in cooking1 pound   
and sift them1 and keep them in bottles 

corked tight4   #af4 ,to preserve       
various kinds of ,fruit over winter4    
,apples can be kept till ,june1 by      
taking only those that are perfectly    
sound1 and wiping them dry1 and putting 
them in barrels with a layer of bran to 
each layer of apples4 ,cover the barrel 
with a linen cloth to protect them from 
the frost4 ,mortar put on the top of the
 apples1 is said to be an excellent     
thing to prevent their decaying1 as it  
draws the air from them1 which is the   
principal cause of decay2 the mortar    
should not touch the apples4 ,to        
preserve oranges and lemons for several 
months1 take those that are perfectly   
fresh1 and wrap each one by itself in   
soft paper1 and put them in glass jars1 
or a very tight box1 strew white sand   
thickly round each one and over the top4
 ,the sand should be previously         
perfectly dried in the oven1 several    
hours after baking in it4 ,cover the    
fruit up tight1 and keep it in a cool   
dry place1 but not so cold as to freeze 

it4 ,to preserve grapes gather them on a
 dry day1 when not quite dead ripe2 pick
 those off from the stem1 that are not  
perfectly fair1 lay them in a glass jar 
and on each layer sprinkle a layer of   
dry bran1 taking care that none of the  
grapes touch each other1 have a layer of
 bran on the top of them1 and cork and  
seal them tight4 ,a box will do to keep 
them in if covered with mortar4 ,to     
restore them to their freshness when    
they are to be eaten1 cut the ends of   
the stalks and immerse them in wine1 let
 them remain in it for a few moments    
before they are to be eaten4 ,various   
kinds of green fruit1 such as grapes1   
currants1 gooseberries and plums1 can be
 kept the year round by putting them in 
bottles1 and setting them in an oven    
four or five hours after baking in it2  
let them remain in it till they begin to
 shrink1 then cork and seal them tight1 
they will be fit for pies1 whenever you 
wish to use them4 ,ripe blackberries1   
and whortleberries1 dried perfectly in  

the sun1 and tied up in bags so as to   
exclude the air1 will keep good over the
 winter4 ,whenever you wish to use them 
for pies1 pour on boiling water enough  
to cover them1 and let them remain in it
 till they swell to nearly the original 
size1 then drain off the water1 and use 
them4   #ag4 ,to extract essences from  
various kinds of flowers4  ,procure a   
quantity of the petals of any kind of   
flowers that have an agreeable          
fragrance4 ,card thin layers of cotton1 
which dip into the finest ,florence oil4
 ,sprinkle a small quantity of salt on  
the flowers1 and put a layer of them in 
a glass jar or wide mouthed bottle1 with
 a layer of the cotton1 put in a layer  
of each alternately until the jar is    
full1 then cover the top up tight with a
 bladder4 ,place the vessel in a south  
window1 exposed to the heat of the sun4 
,in the course of a fortnight1 a        
fragrant oil may be squeezed from the   
cotton1 little inferior if rose leaves  
are made use of1 to the imported otto of

 rose4   #ah4 ,indelible ,ink for       
marking linen4  ,dissolve a drachm of   
lunar caustic1 in half an ounce of pure 
cold water4 ,dip whatever is to be      
marked in pearlash water1 dry it        
perfectly1 then rub it smooth with a    
silver spoon1 7ironing it sets the      
pearlash water17 write on it1 and place 
it in the sun1 and let it remain until  
the name appears plain and black4 ,red  
ink for marking linen1 is made by mixing
 and reducing to a fine powder1 half an 
ounce of vermilion1 a drachm of the salt
 of steel1 and linseed oil enough to    
render it of the consistency of black   
durable ink4   #ai4 ,perfume ,bags4     
,rose leaves dried in the shade1 and    
mixed with powdered cloves1 cinnamon and
 mace1 put in small bags and pressed1 is
 a fine thing to keep in drawers of     
linen1 to perfume them4   #bj4 ,lip     
,salve4  ,dissolve a small lump of white
 sugar1 in a table spoonful of rose     
water1 clear water will do but is not as
 good4 ,mix it with a table spoonful of 

sweet oil1 a piece of spermaceti of the 
size of half a butternut4 ,simmer the   
whole together about eight or ten       
minutes4   #ba4 ,bread ,seals4  ,take   
the crust of newly baked bread1 moisten 
it with gum water and milk1 add either  
vermilion in powder or rose pink1 to    
color it4 ,when moistened work it with  
the fingers till it forms a consistent  
paste without cracking2 it should then  
be laid in a cellar1 till the next day4 
,then break it into pieces of the size  
you wish to have the seals1 warm and    
roll them into balls1 press one at a    
time1 on the warm impression of a seal  
press4 ,the bread should go into every  
part of the sealing wax impression2     
while the bread remains on it1 pinch the
 upper part so as to form a handle1 to  
hold the bread seal when in use4 ,take  
off the bread seal1 trim all the        
superfluous parts1 put the seals where  
they will dry slowly4 ,the more the     
bread has been worked with the fingers1 
the more glossy and smooth will be the  

seals1 and the better impression will   
they make4   #bb4 ,to loosen the ,glass 
,stopples of ,decanters or ,smelling    
,bottles when wedged in tight4  ,rub a  
drop or two of oil with a feather round 
the stopple1 close to the mouth of the  
bottle or decanter1 then place it       
between one and two feet from the fire4 
,the heat will cause the oil to run down
 between the stopple and mouth4 ,when   
warm strike it gently on both sides with
 any light wooden instrument1 you may   
happen to have2 then try to loosen it   
with the hand4 ,if it will not move1    
repeat the process of rubbing oil on it1
 and warming it4 ,by persevering in this
 method1 you will at length succeed in  
loosening it1 however firmly it may be  
wedged in4   #bc4 ,cement for broken    
,china1 ,glass and ,earthenware4  ,to   
half a pint of skimmed milk1 add an     
equal quantity of vinegar to curdle it1 
then separate the curd from the whey1   
and mix the curd with the whites of five
 eggs1 beat the whole well together1    

then add enough of the finest quicklime 
to form a consistent paste4 7,plaster of
 ,paris is still better if it can be    
procured1 than lime47 ,rub this mixture 
on the broken edges of the china or     
glass1 match the pieces and bind them   
tightly together1 and let them remain   
bound several weeks4 ,they will then be 
as firm as if never broken4 ,boiling    
crockery in milk is a good thing to     
cement them1 the pieces should be       
matched1 bound with pieces of cloth1 and
 boiled half an hour1 they should remain
 in the milk till cold1 and not be used 
for several weeks4 ,pulverized quicklime
 mixed with the white of an egg and     
rubbed in the cracks of china and glass1
 will prevent their coming apart2 the   
dishes should be bound firmly for       
several weeks1 after it is rubbed in4   
,the ,chinese method of mending broken  
china1 is to grind flint glass1 on a    
painter's stone1 as fine as possible1   
and then beat it1 with the white of an  
egg to a froth1 and lay it on the edges 

of the broken pieces4 ,it should remain 
bound several weeks4 ,it is said1 that  
no art will then be able to break it in 
the same place4   #bd4 ,japanese ,cement
 or ,rice ,glue4  ,mix rice flour       
intimately with cold water1 and then    
gently boil it4 ,it answers all the     
purposes of wheat flour paste1 and is   
far superior in point of transparency   
and smoothness4 ,this composition made  
with a comparatively small proportion of
 water1 that it may have the consistence
 of plastic clay1 will form models1     
busts1 statues1 basso relievos and      
similar articles4 ,the ,japanese make   
fish of it which very much resemble     
those made of mother of pearl4 ,articles
 made of it when dry are susceptible of 
a very high polish4 ,poland starch1 is a
 very nice cement1 for pasting layers of
 paper together1 and any fancy articles 
when it is necessary4   #be4 ,cement for
 ,alabaster4  ,take of bees' wax one    
pound1 of rosin half a pound1 and three 
quarters of a pound of alabaster4 ,melt 

the wax and rosin1 then strew the       
alabaster1 previously reduced to a fine 
powder1 over in it lightly4 ,stir the   
whole well together1 then knead the mass
 in water1 in order to incorporate the  
powder thoroughly with the rosin and    
wax4 ,heat the cement and the alabaster1
 which should be perfectly dry1 when    
applied join and keep it bound a week4  
,this composition when properly managed 
forms an extremely strong cement4   #bf4
 ,to ,extract ,fruit ,stains4  ,hold the
 spot over steam till quite moist1 then 
over burning sulphur2 the sulphurous gas
 will cause the spot to disappear4      
#bg4 ,to extract spots of paint from    
,silk1 ,woolen and ,cotton ,goods4      
,saturate the spots with spirits of     
turpentine1 let it remain several hours1
 then take the cloth and rub it between 
the hands4 ,it will crumble away and not
 injure either the texture or color of  
the cloth4   #bh4 ,to remove black      
stains on ,scarlet ,merinos or          
,broadcloths4  ,wash the stain in water 

with a little tartaric acid in it1 rinse
 it directly1 and care should be taken  
not to get any of the acid water on the 
clean part of the dress4 ,weak pearlash 
water is good to remove stains produced 
by acids4   #bi4 ,to remove grease spots
 from ,paper1 ,silk or ,woolen4  ,grate 
on chalk enough to cover the grease     
spots4 ,french chalk is the best1 but   
common chalk will answer very well4     
,cover the spots with brown paper1 and  
set a warm flat iron on the top1 and let
 it remain until cold4 ,care must be    
taken not to get the iron so hot as to  
change the color of the article4 ,if the
 grease does not appear to be extracted1
 on removing the flat iron1 grate on    
more chalk1 and heat the iron1 and put  
it on again4   #cj4 ,to extract stains  
from white ,cotton goods and ,colored   
,silks4  ,spots of common or durable    
ink1 can be removed by saturating them  
with lemon juice and salt in summer1 and
 keeping them where the sun will shine  
on them several hours4 ,rub the juice   

and salt on them as fast as they get    
dry4 ,where lemons cannot be procured1  
tartaric acid dissolved in salt and     
water1 is a good substitute4 ,iron mould
 can be removed in the same way2 it is  
said that spirits of salts diluted with 
water will also extract iron mould4 ,sal
 ammoniac with lime1 will take out the  
stains of wine4 ,mildew and most other  
stains on white goods1 can be removed by
 rubbing on soft soap and salt1 and     
putting them in a hot summer's sun1 it  
should be rubbed on as fast as it dries4
 ,where this fails1 lemon juice and salt
 will be generally effectual4 ,colored  
cotton goods that have ink spilt on     
them1 should be soaked in lukewarm milk 
or vinegar2 sour milk is the best4      
,spirits of turpentine1 alcohol or sal  
ammoniac1 are all good to remove spots  
from colored silks4   #ca4 ,rules for   
washing ,calicoes4  ,calicoes that      
incline to fade1 can have the colors set
 by washing them with beef's gall in    
clear water previous to washing them in 

soap suds2 a small tea cup full to a    
pail of water is the right proportion4  
,by squeezing out the gall1 and bottling
 and corking it up1 it can be kept      
several months4 ,a little vinegar in the
 rinsing water of calicoes1 that have   
green1 pink or red colors1 will brighten
 them and prevent their mixing together4
 ,yellow calicoes should be washed in   
soap suds and not rinsed4 ,a little salt
 in the rinsing water of calicoes1      
particularly blues and greens1 tends to 
prevent their fading by subsequent      
washing1 it will also prevent their     
catching fire readily4 ,thin starch     
water is good to wash fading calicoes   
in1 but it is rather hard to get them   
clean in it2 no soap is necessary4      
,calicoes should not be washed in very  
hot suds and soft soap should never be  
used1 excepting for buff and yellows1   
for which it is the best4 ,the two      
latter colors should not be rinsed in   
clear water4   #cb4 ,rules for washing  
,silks4  ,the water in which pared      

potatoes has been boiled1 is an         
excellent thing to wash black silk in1  
it makes it look almost as black and    
glossy as new4 ,beef's gall in soap suds
 is also very good1 and soap suds       
without the gall does very well4        
,colored silks should have all the spots
 removed before the whole of the article
 is wet4 ,put soap into boiling water   
and beat it till it is all dissolved1   
and forms a strong lather when at a hand
 heat1 put in the article that is to be 
washed and if strong it may be rubbed   
hard2 when clean squeeze out the water  
without wringing1 and rinse it in warm  
water4 ,rinse it in another water and   
for bright yellows1 crimsons1 maroons   
and scarlets1 put in oil of vitriol1    
sufficient to give the water an acid    
taste1 for oranges1 fawns1 browns or    
their shades use no acids1 for pinks1   
rose colors1 and their shades1 use      
tartaric acid1 lemon juice or vinegar4  
,for bright scarlet1 use a solution of  
tin4 ,for blues1 purples1 and their     

shades1 add a small quantity of         
,american pearlash1 to restore the      
colors4 ,verdigris dissolved in the     
rinsing water of olive greens is good to
 revive the colors1 a solution of copper
 is also good4 ,dip the silks up and    
down in the rinsing water1 and take them
 out without wringing1 and before they  
get perfectly dry fold them up tight and
 let them lay a few moments1 then mangle
 them1 if you have not a mangler1 iron  
them on the wrong side4 ,a little       
isinglass1 dissolved in the rinsing     
water of blondes and gauzes1 is good to 
stiffen them4   #cc4 ,rules for washing 
,woolens4  ,if you do not wish flannels 
to shrink1 wash them in two good suds1  
made of hard soap1 then wring them out1 
and pour boiling water on them1 and let 
them remain in it till cold4 ,a little  
indigo in the rinsing water of white    
flannels makes them look nicer4 ,if you 
wish to shrink your flannels1 wash them 
in suds made of soft soap1 and rinse    
them in cold water4 ,colored woolens    

that incline to fade1 should be washed  
with a little beef's gall in the suds4  
,cloth pantaloons look well washed with 
beef's gall in the suds2 they should be 
pressed1 when quite damp1 on the wrong  
side4   #cd4 ,rules for washing white   
,cotton ,clothes4  ,table cloths that   
have coffee or any other stains on them1
 should have boiling water turned on    
them and remain in it till cold4 ,the   
spots should be rubbed out before they  
are put in soap suds1 or they will be   
set1 so that they cannot be removed by  
subsequent washing4 ,if a little starch 
is put in the rinsing water1 the stains 
will come out more easily the next time 
they are washed4 ,any white cloths1 that
 have fruit stains on them1 should be   
washed in the same manner4 ,it is a good
 plan1 to soap and soak very dirty      
clothes over night2 put them in when the
 water is lukewarm1 and let them heat   
gradually1 if they get to boiling it    
will not do any harm4 ,where rain water 
cannot be procured to wash with1 a      

little lye in the proportion of half a  
pailful to seven or eight pails of hard 
water will soften it so that much less  
soap will be necessary4 ,it is said that
 white clothes washed in the following  
manner will not need any rubbing4 ,to   
five gallons of soft water1 add half a  
gallon of lime water1 a pint and a half 
of soap and a couple of ounces of the   
salts of soda4 ,wet the clothes         
thoroughly and soak the parts that are  
most soiled2 if very dirty1 they should 
be soaked over night4 ,heat the above   
mixture boiling hot1 then put in the    
clothes1 let them boil an hour1 then    
drain and rinse them thoroughly in warm 
water1 then in indigo water1 and they   
are fit for drying4 ,the soda can be    
procured cheap1 by purchasing it in     
large quantities4 ,it is a good plan to 
save the dirty suds after washing1 to   
water your garden if you have one1 it is
 also good to harden sandy cellars and  
yards4   #ce4 ,to clean ,silk and       
,woolen ,shawls4  ,pare and grate raw   

potatoes1 put a pint of it in two quarts
 of clear water4 ,let it stand for five 
hours1 then strain the water and rub    
through as much of the potatoe as       
possible2 let it remain until perfectly 
clear1 then turn off the water          
carefully4 ,put a clean white cloth on a
 table1 lay the shawl on it and pin it  
down tight4 ,dip a clean sponge into the
 potatoe water and rub the shawl with it
 till clean1 then rinse the shawl in    
clear water4 ,when nearly dry1 mangle   
it2 if you have not a mangler1 wrap it  
up in a clean white cloth and press it  
under a heavy weight till perfectly dry4
 ,all the grease spots and stains should
 be taken out of the shawls1 before they
 are washed with the potatoe water4     
#cf4 ,to clean ,silk ,stockings4  ,wash 
the stockings in mildly warm hard soap  
suds1 rinse them in soap suds and if you
 wish to have them of a flesh color1 put
 in a little rose1 pink or cochineal    
powder2 if you prefer a bluish cast1 put
 in a little indigo4 ,hang them up to   

dry without wringing1 when nearly dry1  
iron them on the right side1 till       
perfectly so4 ,if you wish silks of any 
kind to have a gloss on them1 never     
rinse them without soap in the water4   
#cg4 ,to clean ,carpets4  ,carpets      
should be taken up as often as once a   
year1 even if not much used1 as there is
 danger of their getting moth eaten4 ,if
 used much they should be taken up two  
or three times a year4 ,if there is any 
appearance of moths when carpets are    
taken up1 sprinkle a little black pepper
 or tobacco on the floor before the     
carpets are put down4 ,shake the dust   
out of the carpets1 and if they are so  
much soiled as to require cleaning1 rub 
a little dry magnesia or grated raw     
potatoes on them2 the potatoes should be
 rubbed on with a new broom4 ,let it    
remain until perfectly dry before       
walking on it4 ,if there are any grease 
or oil spots on the carpet1 they should 
be extracted before the potatoe is      
rubbed on4 ,they can be extracted by    

grating on potter's clay1 covering it   
with brown paper and a moderately warm  
flat iron or warming pan4 ,it will be   
necessary to do it several times to get 
out the whole of the grease4   #ch4 ,to 
clean ,feather ,beds and ,mattresses4   
,when feather beds become soiled or     
heavy1 rub them over with a brush dipped
 into hot suds4 ,when clean lay them on 
a shed or railing1 where the rain will  
fall on them till they get thoroughly   
soaked1 let them dry in a hot sun for a 
week1 shaking and turning them over each
 day4 ,this way of washing the beds     
makes the feathers fresh and light1 and 
is much easier than the old fashioned   
way of emptying the beds1 and washing   
the ticking and feathers separately1    
while it answers quite as well4 ,hair   
mattresses that have become hard and    
dirty1 can be made nearly as good as new
 ones1 by ripping them and washing the  
ticking1 picking the hair free from     
bunches1 and keeping it in an airy place
 several days4 ,when the ticking gets   

dry fill it lightly1 and tack it        
together4   #ci4 ,to clean ,light ,kid  
,gloves4  ,magnesia1 moist bread and    
,india ,rubber1 are all of them good to 
clean light kid gloves1 if rubbed on    
thoroughly4   #dj4 ,to remove ,ink or   
,grease spots from ,floors4  ,ink spots 
can be removed by scouring them with    
sand1 wet with water that has a few     
drops of oil of vitriol in it4 ,great   
care is necessary in using it1 as it    
eats holes if suffered to remain long   
without having something put on to      
counteract its effects4 ,when rubbed on 
floors1 it should be rinsed off         
immediately with weak pearlash water4   
,oil and grease spots can be removed by 
grating on potter's clay thick and      
wetting it1 it should remain on till it 
has absorbed all the grease2 if brown   
paper and a warm iron is put on1 it will
 come out much quicker4 ,pearlash water 
and sand is also good to extract grease 
and oil1 they should be rubbed hard1    
then rinsed directly4   #da4 ,to clean  

,mahogany and ,marble ,furniture4  ,they
 should be washed in water without any  
soap4 ,a little oil rubbed on them      
occasionally gives them a fine polish4  
,white spots on varnished furniture can 
be removed by rubbing them with a warm  
flannel cloth dipped in spirits of      
turpentine4 ,it is said that ink spots  
can be extracted by rubbing them with   
blotting paper rolled up tight4   #db4  
,to clean ,stone ,hearths and ,stoves4  
,if you wish to preserve the original   
color of free stone hearths1 wash them  
in clear water1 then rub them with a    
stone of the same kind pounded fine1 let
 it remain until dry1 then rub it off4  
,if the hearths are stained1 rub them   
hard with a free stone4 ,hot soft soap  
or soap suds1 does very well to wash    
hearths in1 provided you have no        
objections to their looking dark4 ,for  
brick hearths use redding mixed with    
thin starch and milk4 ,varnished stoves 
should have several coats of varnish put
 on in summer so as to get quite hard   

before being used4 ,they should be      
washed in warm water without any soap1 a
 little oil rubbed on once or twice a   
week1 improves the looks of them4 ,black
 lead is good to black stoves that have 
never been varnished1 but it will not do
 where they have been4 ,it should be    
rubbed on dry once or twice a day4      
#dc4 ,to clean ,brass4  ,rotten stone   
and spirit1 is better than any thing    
else to clean brasses with4 ,acids make 
them look nice at first1 but they will  
not remain clean long1 they are also apt
 to spot without a great deal of care is
 used4 ,when brass andirons are not in  
use1 they should be thoroughly cleaned  
with rotten stone1 and rubbed over with 
oil1 and wrapped up tight4   #dd4 ,to   
cleanse ,vials and ,pie ,plates4        
,bottles and vials1 that have had       
medicine in them1 can be cleaned1 by    
putting a tea spoonful or two of ashes  
in them and immersing them in cold      
water1 the water should then be heated  
gradually until it boils4 ,when they    

have boiled about half an hour1 take    
them from the fire1 and let them cool   
gradually in the water4 ,pie plates that
 have been baked on many times1 are apt 
to impart an unpleasant taste to pies4  
,it may be remedied by boiling them in  
ashes and water4   #de4 ,cautions       
relative to ,brass and ,copper4         
,cleanliness has been aptly styled the  
cardinal virtue of cooks2 food is not   
only more palatable cooked in a cleanly 
manner1 but it is also more healthy4    
,many lives have been lost in           
consequence of carelessness in using    
copper1 brass and glazed earthen        
utensils4 ,no oily or acid substance    
should be allowed to cool or stand in   
them4 ,brass and copper utensils should 
be thoroughly cleaned with salt and hot 
vinegar before being used4   #df4 ,to   
keep ,pickles and ,sweet ,meats4        
,pickles should be kept in kegs or      
unglazed earthen jars4 ,sweetmeats keep 
best in glass jars1 unglazed earthen    
jars do very well4 ,if the jar is       

covered with a paper wet in spirits1 the
 sweet meats are less liable to ferment4
 ,both pickles and sweet meats1 should  
be looked to occasionally to see that   
they are not fermenting1 if so1 the     
vinegar or syrup should be turned from  
them and scalded4 ,if pickles grow soft1
 it is owing to the vinegar's not being 
strong enough2 to make it stronger1     
scald it and put in a paper wet with    
molasses1 and a little alum4   #dg4     
,starch4  ,to make good flour starch1   
mix the flour with a little water till  
free from lumps1 thin it gradually with 
more water1 then stir it slowly into    
boiling water4 ,let it boil five or six 
minutes stirring it frequently1 a tallow
 candle stirred round in it several     
times makes it smoother4 ,strain it     
through a thick bag4 ,starch made in    
this manner will be free from lumps1 and
 answers for cotton and linen as well as
 ,poland starch4 ,many people like it   
for muslins4 ,poland starch is made in  
the same manner as flour starch4 ,when  

rice is boiled in a pot without a bag1  
the water that it is boiled in is as    
good as ,poland starch for clearing     
muslins1 if boiled by itself a few      
moments and strained4 ,muslins to look  
very clear1 should be starched and      
clapped while the starch is hot4   #dh4 
,to temper ,new ,ovens and ,iron ,ware4 
,new ovens before being used1 to retain 
their heat well1 should be heated half a
 day4 ,the lid should be put up as soon 
as the wood is taken out4 ,it should not
 be used to bake in the first time it is
 heated4 ,iron utensils are less liable 
to crack if heated gradually before they
 are used4 ,new flat irons should be    
heated half a day1 to retain their heat 
well4   #di4 ,to temper ,earthen ,ware4 
,earthen ware that is used to cook in1  
is less liable to crack from the heat1  
by being put before they are used into  
cold water and heated gradually till the
 water boils1 then taken from the fire  
and left in the water until cold4   #ej4
 ,preservatives against the ,ravages of 

,moths4  ,to prevent woolen and fur     
articles of dress1 from getting moth    
eaten when you have done wearing them1  
put them in a chest with cedar chips1   
camphor gum or tobacco leaves4   #ea4   
,to drive away various kinds of         
,household ,vermin4  ,a little          
quicksilver and white of an egg beat    
together and put in the crevices of     
bedsteads1 with a feather1 is the most  
effectual bed bug poison4 ,a solution of
 vitriol is also a good thing rubbed on 
walls that are infested by them4        
,hellebore with molasses rubbed on it1  
is an excellent thing to kill           
cockroaches1 and put round the places   
that they are in the habit of           
frequenting4 ,arsenic spread on bread   
and butter1 and placed round in rat     
holes1 will put a stop to their ravages 
very speedily4 ,great care is necessary 
in using all these poisons where there  
are children1 as they are equally as    
fatal to human beings as vermin4 ,the   
flower of sulphur sprinkled round places

 that ants frequent1 will drive them    
away4 ,half a tea spoonful of black     
pepper1 one of sugar and a table        
spoonful of cream mixed and kept on a   
plate1 in a room where flies are        
troublesome will soon cause them to     
disappear4 ,weak brine will kill worms  
in gravel walks4 ,they should be kept   
moist with it a week1 in the spring1 and
 three or four days in the fall4   #eb4 
,to keep ,meat in hot ,weather4  ,cover 
it with bran1 and keep it where there is
 a free circulation of air1 away from   
the flies4 ,a wire safe is an excellent 
thing to preserve meat from spoiling4   
#ec4 ,to ,prevent polished ,cutlery from
 rusting4  ,knives1 snuffers and other  
steel articles1 are apt to rust when not
 cleaned frequently4 ,to prevent it wrap
 them tight in coarse brown paper1 when 
not in use4 ,knives and forks should be 
perfectly free from spots and well      
polished when not in use4 ,they should  
also be wrapped up1 each one by itself1 
so as to exclude the air4   #ed4 ,to    

melt ,fat for ,shortening4  ,the fat of 
all kinds of meat1 excepting mutton and 
hams1 makes good shortening4 ,roast meat
 drippings and the liquor that meat is  
boiled in1 should stand until cold to   
have the fat harden so that it can be   
taken off easily4 ,cut your scraps of   
fat into small pieces1 and melt them    
slowly without burning1 together with   
the fat from your drippings4 ,when      
melted1 strain it and let it remain     
until nearly cold1 then pour in a little
 cold water4 ,when the fat forms into a 
hard cake1 take it up and scrape off the
 sediment that adheres to the under     
side1 melt it again and when lukewarm   
sprinkle in a little salt4 ,the dregs of
 fat are good for soap grease4 ,this    
shortening answers all the various      
purposes of lard very well1 excepting in
 the warmest weather4 ,in using it for  
pies it is necessary to use considerable
 butter with it4 ,the fat of meat should
 not be suffered to lie more than a week
 in winter without melting1 and in      

summer not more than two or three days4 
,mutton fat and the fat of beef1 if     
melted into hard cakes1 will fetch a    
good price at the tallow chandler's4 ,it
 is much more economical for            
housekeepers to put down their own pork1
 than to buy it already salted4 ,the    
leaves and thin pieces that are not good
 for salting1 should be cut into small  
bits and melted1 then strained through a
 cullender with a cloth laid in it1 as  
soon as it begins to thicken sprinkle in
 a tea cup of salt1 to twenty or thirty 
weight of the lard2 stir it in well1    
then set it away in a cool place4 ,some 
people have an idea that pork scraps    
must be fried till very brown in order  
to be preserved good the year round1 but
 it is not necessary if salt is put in4 
#ee4 ,to preserve ,eggs fresh a ,year4  
,mix a handful of unslacked lime with   
the same quantity of salt1 two or three 
gallons of water4 ,if eggs that are     
perfectly fresh are put in this mixture1
 they will keep good a year in it1      

provided none are cracked4   #ef4 ,to   
preserve ,cream for long ,voyages4      
,take cream that is fresh and rich1 and 
mix it with half its weight of powdered 
white sugar1 stir the whole well        
together1 and preserve it in bottles    
corked very tight4 ,in this state it is 
ready to mix with tea and coffee4   #eg4
 ,substitute for ,milk and ,cream in    
,tea or ,coffee4  ,beat the white of a  
fresh egg in a bowl1 and turn on to it  
gradually boiling tea or coffee4 ,it is 
difficult to distinguish the taste from 
rich cream4   #eh4 ,to ,cure ,butter4   
,take two parts of the best common salt1
 one part of sugar and one of saltpetre1
 blend the whole well together4 ,mix one
 ounce of this composition well with    
every sixteen ounces of the butter4     
,close it up tight in kegs1 cover it    
with an oiled paper1 and let it remain  
untouched for a month4 ,butter cured in 
this manner is very nice1 and will keep 
good eight or nine months1 if not       
exposed to the air4   #ei4 ,to make salt

 ,butter ,fresh4  ,put four pounds of   
salt butter into a churn1 with four     
quarts of new milk and a small portion  
of annatto4 ,churn them together1 take  
out the butter in the course of an hour1
 and treat it like fresh butter1 working
 in the usual quantity of salt2 a little
 white sugar improves it4 ,this is said 
to be equal to fresh butter in every    
respect4 ,the salt may be got out of a  
small quantity at a time1 by working it 
over in fresh water1 changing the water 
several times4   #fj4 ,to take ,rankness
 from a small quantity of ,butter4      
,take a quantity that is to be made use 
of1 put it into a bowl filled with      
boiling water with a little saleratus in
 it1 let it remain until cold1 then take
 it off carefully and work it over with 
a little salt4 ,by this method it is    
separated from the grosser particles4   
#fa4 ,windsor ,soap4  ,to make this     
celebrated soap for shaving and washing 
the hands1 nothing more is necessary    
than to slice the best white soap as    

thin as possible and melt it over a slow
 fire4 ,when melted take it up1 when    
lukewarm scent it with the oil of       
caraway or any other oil that is more   
agreeable1 then turn it into moulds and 
let it remain in a dry situation several
 days4 ,it will then be fit for use4    
#fb4 ,to make ,bayberry or ,myrtle      
,soap4  ,to a pound of bayberry tallow1 
put a pint of potash lye1 strong enough 
to bear up an egg4 ,boil them together  
till it becomes soap4 ,then put in half 
a tea cup of cold water1 let it boil    
several minutes longer4 ,take it off1   
and when partly cooled put in a few     
drops of the essence of wintergreen1    
pour it into moulds and let it remain   
several days4 ,this soap is good for    
shaving1 and is an excellent thing for  
chapped hands and eruptions on the face4
   #fc4 ,cold ,soap4  ,to twenty pounds 
of white potash put ten of grease1      
previously melted and strained4 ,mix it 
well together with a pailful of cold    
water1 let it remain several days1 then 

stir in several more pailsful of cold   
water4 ,continue to pour in cold water  
at intervals of two or three days1      
stirring it up well each time4 ,as soon 
as the water begins to thin it1 it is   
time to leave off adding it4 ,this      
method of making soap is much easier    
than any other1 while it is equally     
cheap and good4 ,if you have not land to
 enrich with your ashes they can be     
disposed of to advantage at the soap    
boiler's4   ,,the ,,end4                
,transcriber's ,note   ,the following   
typographical errors were corrected3    
,page  ,error   vii   #fg changed to #ig
    ix   ,apple ,dumplings changed to   
,apple ,dumplings1     x   woolen       
,shawls changed to woolen ,shawls1      
#c   petre changed to petre1     #d     
and alspice changed to  and allspice    
#d   when severl slices changed to when 
several slices     #d   mix a tea       
spoonfull changed to mix a tea spoonful 
#aa   pigs ear's changed to pig's ears  
#ae   fow s changed to fowls    #ae     

,cold ,veal changed to ,cold ,veal4     
#ba   rice1 and a a lb4 changed to rice1
 and a lb4    #be   twenty minutes1     
changed to twenty minutes4    #fa       
whites of threee ggs1 changed to whites 
of three eggs1    #fc   to your tase4   
changed to to your taste4    #ga        
sugar1 half a tea spoonsful changed to  
sugar1 half a tea spoonful    #ga       
nutmeg1 and a table spoonsful changed to
 nutmeg1 and a table         spoonful   
#gd   by the spoonsful changed to by the
 spoonful    #hi   be fit to to changed 
to be fit to   #ajh   without any soap1 
changed to without any soap4  ,the      
following words were inconsistently     
spelled4    bake pan _/ bakepan         
pen-knife _/ penknife   pie crust _/    
piecrust   saleratus _/ sal eratus      
whortle berries _/ whortleberries