,,miss ,,leslie',s ,,new ,,cookery ,,book4 ,one ,volume1 #feb pages1 bound4 ,price #a4be4 ,t4 ,b4 ,peterson1 ,no4 #ajb ,chestnut ,street1 ,philadelphia1 has just published ,,miss ,,leslie',s ,,new ,,cookery ,,book4 ,it comprises new and approved methods of preparing all kinds of ,soups1 ,fish1 ,oysters1 ,beef1 ,mutton1 ,veal1 ,pork1 ,venison1 ,ham and ,bacon1 ,poultry and ,game1 ,terrapins1 ,turtle1 ,vegetables1 ,sauces1 ,bread1 ,pickles1 ,sweetmeats1 ,plain ,cakes1 ,fine ,cakes1 ,pies1 ,plain ,desserts1 ,fine ,desserts1 ,preparations for the ,sick1 ,puddings1 ,confectionery1 ,rice1 ,indian ,meal ,preparations of all kinds1 ,miscellaneous ,receipts1 etc4 etc4 ,also1 lists of all articles in season suited to go together for breakfasts1 dinners1 and suppers1 to suit large or small families1 and much useful information and many miscellaneous subjects connected with general housewifery4 ,this work will have a very extensive sale1 and many thousand copies will be sold1 as all persons that have had ,miss ,leslie's former works1 should get this at once1 as all the receipts in this book are new1 and have been fully tried and tested by the author since the publication of her former books1 and none of them whatever are contained in any other work but this4 ,it is the most complete ,cook ,book published in the world2 and also the latest and best1 as in addition to ,cookery of all kinds and descriptions1 its receipts for making cakes and confectionery are unequalled by any other work extant4 ,this new1 excellent1 and valuable ,cook ,book is published by ,t4 ,b4 ,peterson1 under the title of ,,miss ,,leslie',s ,,new ,,cookery ,,book1 and is entirely different from any other work on similar subjects1 under any other names1 by the same author4 ,it is an elegantly printed duodecimo volume1 of #feb pages2 and in it there will be found hundreds of ,receipts--all useful--some ornamental--and all invaluable to every lady1 miss1 or family in the world4 ,read what the ,editors of the ,leading ,newspapers say of it4 ,from the ,philadelphia ,dollar ,newspaper4 ,this is a large1 well-bound volume of near seven hundred pages1 and includes in it hundreds of receipts never before published in any of ,miss ,leslie's other works1 accompanied by a well-arranged index1 by which any desired receipt may be turned to at once4 ,the receipts are for cooking all kinds of meats1 poultry1 game1 pies1 c41 with directions for confectionery1 ices1 and preserves4 ,it is entirely different from any former work by ,miss ,leslie1 and contains new and fresh accessions of useful knowledge4 ,the merit of these receipts is1 that they have all been tried1 and therefore can be recommended conscientiously4 ,miss ,leslie has acquired great reputation among housekeepers for the excellence of her works on cookery1 and this volume will doubtless enhance it4 ,it is the best book on cookery that we know of1 and while it will be useful to matrons1 to young housewives we should think it quite indispensable4 ,by the aid of this book1 the young and inexperienced are brought nearly on a footing with those who have seen service in the culinary department1 and by having it at hand are rendered tolerably independent of help1 which sometimes becomes very refractory4 ,the best regulated families are sometimes taken a little by surprise by the untimely stepping in of a friend to dinner--to such1 ,miss ,leslie is the friend indeed1 ready as her book is with instructions for the hasty production of various substitutes for meals requiring timely and elaborate preparation4 ,from the ,philadelphia ,daily ,news4 ,to the housekeeper1 the name of ,miss ,leslie is a guaranty that what comes from her hand is not only orthodox1 but good2 and to the young wife about to enter upon the untried scenes of catering for a family1 ,miss ,leslie's ,new ,cookery ,book may be termed a blessing4 ,it presents receipts1 7and practical ones too17 for preparing and cooking all kinds of soups1 fish1 oysters1 meats1 game1 cakes1 pastry1 and indeed everything which enters into the economy of housekeeping4 ,their recommendations are that they are all practical1 and the novice of the culinary art may enter upon her important duties with ',miss ,leslie's ,new ,cookery ,book' by her side1 with perfect confidence that the 'soup' will not be spoiled1 and that the dinner will be what is designed4 ,how many disappointments could be avoided1 how many domestic difficulties prevented1 and how many husbands made happy1 instead of miserable1 by the use of this 'vade mecum1' we shall not pretend to say2 but as we have a sincere regard for every lady who reads the ,news1 our advice to them all is1 by all means to buy ,miss ,leslie's ,new ,cookery ,book4 ,mr4 ,peterson has done admirably in getting up this work3 it is handsomely and substantially bound in cloth1 gilt1 and does credit to his business skill2 the low price at which the work is sold1 when we take the size of it into consideration1 ,one ,dollar and ,twenty-five cents only1 will doubtless give it an immense sale4 ,from the ,philadelphia ,saturday ,courier4 ,with such a book as ,miss ,leslie's ,new ,cookery ,book1 published by ,mr4 ,peterson1 it is inconceivable what a vast extent of palate is destined to be astonished1 and what a gastronomic multitude is to be made happy1 by the delicious delicacies and substantial dishes so abundantly provided4 ,miss ,leslie has in previous works shown how great an adept she has been in all culinary matters1 and in all that relates to the comforts and the social enjoyment of the table around which cluster the good things of life4 ,literature is very good in its way2 but such dishes as ,miss ,leslie gives a foretaste of1 come up to a more delicious standard4 ,her authorship is exquisite1 and is destined to diffuse the very essence of good taste among the fortunate people who sit down to good dinners and suppers1 not one of whom will rise from the table without a blessing on ,miss ,leslie's ,new ,cookery ,book4 ,and every taste is sure to be pleased1 for all the receipts in this book are new1 and to be found nowhere else1 and it is the best ,cook ,book ever published--one which1 with its hundreds of receipts1 ought to be in the hands of every woman who has the slightest appreciation of convenience1 comfort and economy4 ,from the ,philadelphia ,daily ,sun4 ,about one thousand new receipts1 never before printed1 appear in this work1 all of which have been tried before they are recommended by the author4 ,all kinds of cooking and pastry2 rules for the preparation of dinners1 breakfasts1 and suppers2 appropriate dishes for every meal2 and a vast quantity of other useful information1 are embraced in the book4 ,it is very comprehensive1 and is furnished with an index for the use of the housewife4 ,by the aid of ,miss ,leslie's peculiar happy talent in giving culinary directions1 our girls can acquire a branch of useful information which is generally sadly neglected in their education1 and thus become fitted for their duties as wives4 ,one great advantage in ,miss ,leslie's ,new ,cookery ,book1 is the economy which it teaches in the management of a household1 as regards the preparations for the table4 ,peterson has done this book up in beautiful style1 and it will be sent to any part of the ,union1 postage paid1 upon the receipt of ,one ,dollar and ,twenty-five ,cents4 ,those who know how much of the happiness of home depends upon well-cooked viands1 neatly served up1 will thank the accomplished authoress for this valuable contribution to domestic science4 ,from the ,philadelphia ,saturday ,evening ,gazette4 ,miss ,leslie's ',new ,receipts for ,cooking' is perhaps better known than any similar collection of receipts4 ,the very elegant volume before us1 entitled ',miss ,leslie's ,new ,cookery ,book1' is designed as a sequel and continuation to it1 and should be its companion in every family1 as the receipts are all new1 and in no instance the same1 even when their titles are similar4 ,it contains directions for plain and fancy cooking1 preserving1 pickling2 and commencing with soups1 gives entirely new receipts for every course of an excellent dinner1 to the jellies and confectionery of the dessert4 ,our readers are not strangers to the accuracy and minuteness of ,miss ,leslie's receipts1 as1 since the first number of the ,gazette1 she has contributed to our housekeepers' department4 ,the new receipts in this volume are admirable4 ,many of them are modified from ,french sources1 though foreign terms and designations are avoided4 ,the publisher has brought it out in an extremely tasteful style1 and no family in the world should be without it4 ,from the ,pennsylvania ,inquirer4 ,mr4 ,t4 ,b4 ,peterson has just published ',miss ,leslie's ,new ,cookery ,book4' ,this will be a truly popular work4 ,thousands of copies will very soon be disposed of1 and other thousands will be needed4 ,it contains directions for cooking1 preserving1 pickling1 and preparing almost every description of dish3 also receipts for preparing farina1 ,indian meal1 fancy tea-cakes1 marmalades1 etc4 ,we know of a no more useful work for families4 ,from the ,public ,ledger4 ,as every woman1 whether wife or maid1 should be qualified for the duties of a housekeeper1 a work which gives the information which acquaints her with its most important duties1 will no doubt be sought after by the fair sex4 ,this work is ',miss ,leslie's ,new ,cookery ,book4' ,get it by all means4 ,from the ,boston ,evening ,traveler4 ,we do not claim to be deeply versed in the art of cookery2 but a lady1 skilled in the art1 to whom we have submitted this work1 assures us that there is nothing like it within the circle of her knowledge2 and that having this1 a housekeeper would need no other written guide to the mysteries of housekeeping4 ,it contains hundreds of new receipts1 which the author has fully tried and tested2 and they relate to almost every conceivable dish--flesh1 fish1 and fowl1 soups1 sauces1 and sweetmeats2 puddings1 pies1 and pickles2 cakes and confectionery4 ,there are1 too1 lists of articles suitable to go together for breakfasts1 dinners and suppers1 at different seasons of the year1 for plain family meals1 and elaborate company preparations2 which must be of great convenience4 ,indeed1 there appears to be1 as our lady friend remarked1 everything in this book that a housekeeper needs to know2 and having this book she would seem to need no other to afford her instruction about housekeeping4 ,,miss ,,leslie',s ,,new ,,cookery ,,book4 ,as every woman1 whether wife or maid1 should be qualified for the duties of a housekeeper1 a work which gives the information which acquaints her with its most important duties will no doubt be sought after by the fair sex4 ,this work is ',miss ,leslie's ,new ,cookery ,book4' ,get it by all means4--,public ,ledger4 ,,philadelphia3 ,t4 ,b4 ,,peterson ,,no4 #ajb ,,chestnut ,,street4 #aheg4 ,entered according to ,act of ,congress1 in the year #aheg1 by ,,eliza ,,leslie1 ,in the ,clerk's ,office of the ,district ,court of the ,united ,states1 in and for the ,eastern ,district of ,pennsylvania4 ,,preface4 ,i have endeavored to render this work a complete manual of domestic cookery in all its branches4 ,it comprises an unusual number of pages1 and the receipts are all practical1 and practicable--being so carefully and particularly explained as to be easily comprehended by the merest novice in the art4 ,also1 ,i flatter myself that most of these preparations 7if faithfully and liberally followed17 will be found very agreeable to the general taste2 always1 however1 keeping in mind that every ingredient must be of unexceptionable quality1 and that good cooking cannot be made out of bad marketing4 ,i hope those who consult this book will find themselves at no loss1 whether required to prepare sumptuous viands for company1 or to furnish a daily supply of nice dishes for an excellent family table2 or plain1 yet wholesome and palatable food where economy is very expedient4 ,,eliza ,,leslie4 ,philadelphia1 ,march #bhth1 #aheg4 ,,weights ,,and ,,measures4 ,tested and ,arranged by ,miss ,leslie4 ,wheat flour one pound of #af ounces is one quart4 ,indian meal one pound #b ounces is one quart4 ,butter1 when soft one pound #a ounce is one quart4 ,loaf sugar1 broken up1 one pound is one quart4 ,white sugar1 powdered1 one pound #a ounce is one quart4 ,best brown sugar1 one pound #b ounces is one quart4 ,eggs ten eggs weigh one pound4 ,,liquid ,,measure4 ,four large table-spoonfuls are half a jill4 ,eight large table-spoonfuls are one jill4 ,two jills are half a pint4 ,a common-sized tumbler holds half a pint4 ,a common-sized wine-glass holds about half a jill4 ,two pints are one quart4 ,four quarts are one gallon4 ,about twenty-five drops of any thin liquid will fill a common-sized tea-spoon4 ,four table-spoonfuls will generally fill a common-sized wine-glass4 ,four wine-glasses will fill a half pint tumbler1 or a large coffee-cup4 ,a quart black bottle holds in reality about a pint and a half2 sometimes not so much4 ,a table-spoonful of salt is about one ounce4 ,,dry ,,measure4 ,half a gallon is a quarter of a peck4 ,one gallon is half a peck4 ,two gallons are one peck4 ,four gallons are half a bushel4 ,eight gallons are one bushel4 ,throughout this book1 the pound is avoirdupois weight--sixteen ounces4 ,,general ,,contents4 ,,page ,,soups1 #cc ,,fish1 #gg ,,shell-,,fish1 #ajh ,,beef1 #ach ,,mutton1 #agc ,,veal1 #ahh ,,pork1 #baf ,,ham ,,and ,,bacon1 #bce ,,venison1 #beb ,,poultry ,,and ,,game1 #bfe ,,sauces1 #cji ,,vegetables1 #cdc ,,bread1 ,,plain ,,cakes1 ,,etc41 #dja ,,plain ,,desserts1 #ddd ,,fine ,,desserts1 #dfi ,,fine ,,cakes1 #eaf ,,sweetmeats1 #edc ,,pickles1 #efh ,,preparations ,,for ,,the ,,sick1 #eha ,,miscellaneous ,,receipts1 #eie ,,worth ,,knowing1 #fde ,,animals ,,figures ,,explanatory ,,of ,,the ,,pieces ,,into ,,which ,,the ,,five ,,large ,,animals ,,are ,,divided ,,by ,,the ,,butchers4 ,illustration3 ,beef4 #a4 ,sirloin4 #b4 ,rump4 #c4 ,edge ,bone4 #d4 ,buttock4 #e4 ,mouse ,buttock4 #f4 ,leg4 #g4 ,thick ,flank4 #h4 ,veiny ,piece4 #i4 ,thin ,flank4 #aj4 ,fore ,rib3 #g ,ribs4 #aa4 ,middle ,rib3 #d ,ribs4 #ab4 ,chuck ,rib3 #b ,ribs4 #ac4 ,brisket4 #ad4 ,shoulder1 or ,leg of ,mutton ,piece4 #ae4 ,clod4 #af4 ,neck1 or ,sticking ,piece4 #ag4 ,shin4 #ah4 ,cheek4 ,illustration3 ,veal4 #a4 ,loin1 ,best ,end4 #b4 ,fillet4 #c4 ,loin1 ,chump ,end4 #d4 ,hind ,knuckle4 #e4 ,neck1 ,best ,end4 #f4 ,breast1 ,best ,end4 #g4 ,blade ,bone4 #h4 ,fore ,knuckle4 #i4 ,breast1 ,brisket ,end4 #aj4 ,neck1 ,scrag ,end4 ,illustration3 ,mutton4 #a4 ,leg4 #b4 ,shoulder4 #c4 ,loin1 ,best ,end4 #d4 ,loin1 ,chump ,end4 #e4 ,neck1 ,best ,end4 #f4 ,breast4 #g4 ,neck1 ,scrag ,end4 ,note4--,a ,chine is two ,loins2 and a ,saddle is two ,loins and two ,necks of the ,best ,end4 ,illustration3 ,pork4 #a4 ,leg4 #b4 ,hind ,loin4 #c4 ,fore ,loin4 #d4 ,spare ,rib4 #e4 ,hand4 #f4 ,spring4 ,illustration3 ,venison4 #a4 ,shoulder4 #b4 ,neck4 #c4 ,haunch4 #d4 ,breast4 #e4 ,scrag4 ,,miss ,,leslie',s ,,new ,,cookery ,,book4 ,,soups4 ,it is impossible to have good soup1 without a sufficiency of good meat2 thoroughly boiled1 carefully skimmed1 and moderately seasoned4 ,meat that is too bad for any thing else1 is too bad for soup4 ,cold meat recooked1 adds little to its taste or nourishment1 and it is in vain to attempt to give poor soup a factitious flavor by the disguise of strong spices1 or other substances which are disagreeable or unpalatable to at least one half the eaters1 and frequently unwholesome4 ,rice and barley add to the insipidity of weak soups1 having no taste of their own4 ,and even if the meat is good1 too large a proportion of water1 and too small a quantity of animal substance will render it flat and vapid4 ,every family has1 or ought to have1 some personal knowledge of certain poor people--people to whom their broken victuals would be acceptable4 ,let then the most of their cold1 fresh meat be set apart for those who can ill afford to buy meat in market4 ,to them it will be an important acquisition2 while those who indulge in fine clothes1 fine furniture1 c41 had best be consistent1 and allow themselves the nourishment and enjoyment of freshly cooked food for each meal4 ,therefore where there is no absolute necessity of doing otherwise1 let the soup always be made of meat bought expressly for the purpose1 and of one sort only1 except when the flavor is to be improved by the introduction of ham4 ,in plain cooking1 every dish should have a distinct taste of its natural flavor predominating4 ,let the soup1 for instance1 be of beef1 mutton1 or veal1 but not of all three2 and a chicken1 being overpowered by the meat1 adds nothing to the general flavor4 ,soup-meat that has been boiled long enough to extract the juices thoroughly1 becomes too tasteless to furnish1 afterwards1 a good dish for the table2 with the exception of mutton1 which may be eaten very well after it has done duty in the soup-pot1 when it is much liked by many persons of simple tastes4 ,few who are accustomed to living at hotels1 can relish hotel soups1 which 7even in houses where most other things are unexceptionable71 is seldom such as can be approved by persons who are familiar with good tables4 ,hotel soups and hotel hashes1 7particularly those that are dignified with ,french names71 are notoriously made of cold scraps1 leavings1 and in some houses1 are the absolute refuse of the kitchen4 ,in most cases1 the sight of a hotel stock-pot would cause those who saw it1 to forswear soup1 c4 ,if the directions are exactly followed1 the soups contained in the following pages will be found palatable1 nutritious1 and easily made2 but they require plenty of good ingredients4 ,we have heard ,french cooks boast of their soup being delicate4 ,the ,english would call it soup meagre4 ,in such a country as ,america1 where good things are abundant1 there is no necessity of imbibing the flatulency of weak washy soups4 ,all soups should be boiled slowly at first1 that the essence of the meat may be thoroughly drawn forth4 ,the lid of the pot should be kept close1 unless when it is necessary to remove it for taking off the scum1 which should be done frequently and carefully4 ,if this is neglected1 the scum will boil back again into the soup1 spoil it1 and make it impure or muddled4 ,when no more scum arises1 and the meat is all in rags1 dropping from the bones1 it is time to put in the vegetables1 seasoning1 c41 and not till then2 and if it should have boiled away too much1 then is the time to add a little hot water from another kettle4 ,add also a large crust of bread or two4 ,it may now be made to boil faster1 and the thickening must be put in4 ,this is a table-spoonful or more of flour mixed to a smooth paste with a little water1 and enriched with a tea-spoonful of good butter1 or beef-dripping4 ,this thickening is indispensable to all soups4 ,let it be stirred in well4 ,if making a rich soup that requires wine or catchup1 let it be added the last thing1 just before the soup is taken from the fire4 ,when all is quite done and thoroughly boiled1 cover the bottom of a tureen with small squares of bread or toast1 and dip or pour the soup into it1 leaving all the bones and shreds of meat in the pot4 ,to let any of the sediment get into the tureen is slovenly and vulgar4 ,not a particle of this should ever be found in a soup-plate4 ,there are cooks who1 if not prevented1 will put all the refuse into the tureen2 so that1 when helped1 the plates are half full of shreds of meat and scraps of bone1 while all the best of the soup is kept back for the kitchen4 ,this should be looked to4 ,servants who cannot reconcile it to their conscience to steal money or any very valuable articles1 have frequently no hesitation in purloining or keeping to themselves whatever they like in the way of food4 ,soup may be colored yellow with grated carrots1 red with tomato juice1 and green with the juice of pounded spinach--the coloring to be stirred in after the skimming is over4 ,these colorings are improvements both to its look and flavor4 ,it may be browned with scorched flour1 kept ready always for the purpose4 ,never put cloves or allspice into soup--they give it a blackish ashy dirt color1 and their taste is so strong as to overpower every thing else4 ,both these coarse spices are out of use at good tables1 and none are introduced in nice cookery but mace1 nutmeg1 ginger1 and cinnamon4 ,the meat boiled in soup gives out more of its essence1 when cut off the bone1 and divided into small pieces1 always removing the fat4 ,the bones1 however1 should go in1 as they contain much glutinous substance1 adding to the strength and thickness of the soup1 which cannot be palatable or wholesome unless all the grease is carefully skimmed off4 ,kitchen grease is used chiefly for soap-fat4 ,in cold weather1 good soup1 if carefully covered and kept in a cool place1 and boiled over again for half an hour without any additional water1 will be better on the second day than on the first4 ,it is an excellent way in winter to boil the meat and bones on the first day1 without any vegetables4 ,then1 when very thick and rich1 strain the liquid into a large pan2 cover it1 and set it away till next morning--it should then be found a thick jelly4 ,cut it in pieces1 having scraped off the sediment from the bottom--then add the vegetables1 and boil them in the soup4 ,,mushroom ,,soup4--,cut a knuckle of veal1 or a neck of mutton1 7or both1 if they are small17 into large pieces1 and remove the bones4 ,put it into a soup-pot with sufficient water to cover the whole1 and season with a little salt and cayenne4 ,let it boil till the meat is in rags1 skimming it well2 then strain off the soup into another pot4 ,have ready a large quart1 or a quart and a pint of freshly-gathered mushrooms--cut them into quarters1 having removed the stalks4 ,put them into the soup1 adding a quarter of a pound 7or more7 of fresh butter1 divided into bits and rolled in flour4 ,boil the whole about half an hour longer--try if the mushrooms are tender1 and do not take them up till they are perfectly so4 ,keep the pot lid closely covered1 except when you remove the lid to try the mushrooms4 ,lay at the bottom of the tureen a large slice of buttered toast1 7cut into small squares17 and pour the soup upon it4 ,this is a company soup4 ,,sweet ,,corn ,,soup4--,take a knuckle of veal1 and a set of calf's feet4 ,put them into a soup-pot with some cold boiled ham cut into pieces1 and season them with pepper only4 ,having allowed a quart of water to each pound of meat1 pour it on1 and let it boil till the meat falls from the bone2 strain it1 and pour the liquid into a clean pot4 ,if you live in the country1 or where milk is plenty1 make this soup of milk without any water4 ,all white soups are best of milk4 ,you may boil in this1 with the veal and feet1 an old fowl1 7cut into pieces17 that is too tough for any other purpose4 ,when the soup is well boiled1 and the shreds all strained away1 have ready 7cooked by themselves in another pot7 some ears of sweet corn1 young and tender4 ,cut the grains from the cob1 mix the corn with fresh butter1 season it with pepper1 and stir it in the strained soup4 ,give the whole a short boil1 pour it into the tureen1 and send it to table4 ,,venison ,,soup4--,is excellent1 made as above1 with water instead of milk1 and plenty of corn4 ,and it is very convenient for a new settlement4 ,,tomato ,,soup4--,take a shin or leg of beef1 and cut off all the meat4 ,put it1 with the bones1 in a large soup-pot1 and season it slightly with salt and pepper4 ,pour on a gallon of water4 ,boil and skim it well4 ,have ready half a peck of ripe tomatos1 that have been quartered1 and pressed or strained through a sieve1 so as to be reduced to a pulp4 ,add half a dozen onions that have been sliced1 and a table-spoonful of sugar to lessen a little the acid of the tomatos4 ,when the meat is all to rags1 and the whole thoroughly done1 7which will not be in less than six hours from the commencement7 strain it through a cullender1 and thicken it a little with grated bread crumbs4 ,this soup will be much improved by the addition of a half peck of ochras1 peeled1 sliced thin1 and boiled with the tomatos till quite dissolved4 ,before it goes into the tureen1 see that there are no shreds of meat or bits of bone left in the soup4 ,,family ,,tomato ,,soup4--,take four pounds of the lean of a good piece of fresh beef4 ,the fat is of no use for soup1 as it must be skimmed off when boiling4 ,cut the meat in pieces1 season them with a little salt and pepper1 and put them into a pot with three quarts of water4 ,the tomatos will supply abundance of liquid4 ,of these you should have a large quarter of a peck4 ,they should be full-grown1 and quite ripe4 ,cut each tomato into four pieces1 and put them into the soup2 after it has come to a boil and been skimmed4 ,it will be greatly improved by adding a quarter of a peck of ochras cut into thin round slices4 ,both tomatos and ochras require long and steady boiling with the meat4 ,to lessen the extreme acid of the tomatos1 stir in a heaped table-spoonful of sugar4 ,add also one large onion1 peeled and minced small2 and add two or three bits of fresh butter rolled in flour4 ,the soup must boil till the meat is all to rags and the tomatos and ochras entirely dissolved1 and their forms undistinguishable4 ,pour it off carefully from the sediment into the tureen1 in the bottom of which have ready some toasted bread1 cut into small squares4 ,,fine ,,tomato ,,soup4--,take some nice fresh beef1 and divest it of the bone and fat4 ,sprinkle it with a little salt and pepper1 and pour on water1 allowing to each pound of meat a pint and a half 7not more7 of water1 and boil and skim it till it is very thick and clear1 and all the essence seems to be drawn out of the meat4 ,scald and peel a large portion of ripe tomatos--cut them in quarters1 and laying them in a stew-pan1 let them cook in their own juice till they are entirely dissolved4 ,when quite done1 strain the tomato liquid1 and stir into it a little sugar4 ,in a third pan stew an equal quantity of sliced ochras with a very little water2 they must be stewed till their shape can no longer be discerned4 ,strain separately the meat liquor1 the tomatos1 and the ochras4 ,mix butter and flour together into a lump2 knead it a little1 and when all the liquids are done and strained put them into a clean soup-pan1 stir in the flour and butter1 and give the soup one boil up4 ,transfer it to your tureen1 and stir altogether4 ,the soup made precisely as above will be perfectly smooth and nice4 ,have little rolls or milk biscuits to eat with it4 ,this is a tomato soup for dinner company4 ,,green ,,pea ,,soup4--,make a nice soup1 in the usual way1 of beef1 mutton1 or knuckle of veal1 cutting off all the fat1 and using only the lean and the bones1 allowing a quart of water to each pound of meat4 ,if the meat is veal1 add four or six calf's feet1 which will greatly improve the soup4 ,boil it slowly1 7having slightly seasoned it with pepper and salt17 and when it has boiled1 and been well skimmed1 and no more scum appears1 then put in a quart or more of freshly-shelled green peas1 with none among them that are old1 hard1 and yellow2 and also a sprig or two of green mint1 and a little loaf sugar4 ,boil the peas till they are entirely dissolved4 ,then 7having removed all the meat and bones7 strain the soup through a sieve1 and return it to the soup-pot1 7which1 in the mean time1 should have been washed clean17 and stir into it a tea-cupful of green spinach juice1 7obtained by pounding some spinach47 ,have ready 7boiled1 or rather stewed in another pot7 a quart of young fresh peas1 enriched with a piece of fresh butter4 ,these last peas should be boiled tender1 but not to a mash4 ,after they are in1 give the soup another boil up1 and then pour it off into a tureen1 in the bottom of which has been laid some toast cut into square bits1 with the crust removed4 ,this soup should be of a fine green color1 and very thick4 ,,excellent ,,bean ,,soup4--,early in the evening of the day before you make the soup1 wash clean a large quart of dried white beans in a pan of cold water1 and about bedtime pour off that water1 and replace it with a fresh panful4 ,next morning1 put on the beans to boil1 with only water enough to cook them well1 and keep them boiling slowly till they have all bursted1 stirring them up frequently from the bottom1 lest they should burn4 ,meantime1 prepare in a larger pot1 a good soup made of a shin of beef cut into pieces1 and the hock of a cold ham1 allowing a large quart of water to each pound of meat4 ,season it with pepper only1 7no salt17 and put in with it a head of celery1 split and cut small4 ,boil the soup 7skimming it well7 till the meat is all in rags2 then take it out1 leaving not a morsel in the pot1 and put in the boiled beans4 ,let them boil in the soup till they are undistinguishable1 and the soup very thick4 ,put some small squares of toast in the bottom of a tureen1 and pour the soup upon it4 ,there is said to be nothing better for making soup than the camp-kettle of the army4 ,many of the common soldiers make their bean soup of surpassing excellence4 ,,split ,,pea ,,soup4--,in buying dried or split peas1 see that they are not old and worm-eaten4 ,wash two quarts of them over night in two or three waters4 ,in the morning make a rich soup of the lean of beef or mutton1 and the hock of a ham4 ,season it with pepper1 but no salt4 ,when it has boiled1 and been thoroughly skimmed1 put in the split peas1 with a head of celery cut into small pieces1 or else two table-spoonfuls of celery seed4 ,let it boil till the peas are entirely dissolved and undistinguishable4 ,when it is finished strain the soup through a sieve1 divesting it of the thin shreds of meat and bits of bone4 ,then transfer it to a tureen1 in which has been laid some square bits of toast4 ,stir it up to the bottom directly before it goes to table4 ,you may boil in the soup 7instead of the ham7 a good piece 7a rib piece1 or a fillet7 of corned pork1 more lean than fat4 ,when it is done1 take the pork out of the soup1 put it on a dish1 and have ready to eat with it a pease pudding boiled by itself1 cut in thick slices and laid round the pork4 ,this pudding is made of a quart of split peas1 soaked all night1 mixed with four beaten eggs and a piece of fresh butter1 and tied in a cloth and boiled three or four hours1 or till the peas have become a mass4 ,,asparagus ,,soup4--,make in the usual way a nice rich soup of beef or mutton1 seasoned with salt and pepper4 ,after it has been well boiled and skimmed1 and the meat is all to pieces1 strain the soup into another pot1 or wash out the same1 and return to it the liquid4 ,have ready a large quantity of fine fresh asparagus1 with the stalks cut off close to the green tops or blossoms4 ,it should have been lying in cold water all the time the meat was boiling4 ,put into the soup half of the asparagus tops1 and boil them in it till entirely dissolved1 adding a tea-cupful of spinach juice1 obtained by pounding fresh spinach in a mortar4 ,stir the juice well in and it will give a fine green color4 ,then add the remaining half of the asparagus2 having previously boiled them in a small pan by themselves1 till they are quite tender1 but not till they lose their shape4 ,give the whole one boil up together4 ,make some nice slices of toast1 7having cut off the crust47 ,dip them a minute in hot water4 ,butter them1 lay them in the bottom of the tureen1 and pour the soup upon them4 ,this 7like green peas7 will do for company soup4 ,,cabbage ,,soup4--,remove the fat and bone from a good piece of fresh beef1 or mutton--season it with a little salt and pepper1 put it into a soup-pot1 with a quart of water allowed to each pound of meat4 ,boil1 and skim it till no more scum is seen on the surface4 ,then strain it1 and thicken it with flour and butter mixed4 ,have ready a fine fresh cabbage1 7a young summer one is best7 and after it is well washed through two cold waters1 and all the leaves examined to see if any insects have crept between1 quarter the cabbage1 7removing the stalk7 and with a cabbage-cutter1 or a strong sharp knife1 cut it into shreds4 ,or you may begin the cabbage whole and cut it into shreds1 spirally1 going round and round it with the knife4 ,put the cabbage into the clear soup1 and boil it till1 upon trial1 by taking up a little on a fork1 you find it quite tender and perfectly well cooked4 ,then serve it up in the tureen4 ,this is a family soup4 ,,red ,,cabbage ,,soup4--,red cabbages for soup should either be quartered1 or cut into shreds2 it is made as above1 of beef or mutton1 and seasoned with salt1 pepper1 and a jill of strong tarragon vinegar1 or a table-spoonful of mixed tarragon leaves1 if in summer4 ,,fine ,,cabbage ,,soup4--,remove the outside leaves from a fine1 fresh1 large cabbage4 ,cut the stalk short1 and split it half-way down so as to divide the cabbage into quarters1 but do not separate it quite to the bottom4 ,wash the cabbage1 and lay it in cold water for half an hour or more4 ,then set it over the fire in a pot full of water1 adding a little salt1 and let it boil slowly for an hour and a half1 or more--skimming it well4 ,then take it out1 drain it1 and laying it in a deep pan1 pour on cold water1 and let it remain till the cabbage is cold all through4 ,next1 having drained it from the cold water1 cut the cabbage in shreds1 7as for cold-slaw17 and put it into a clean pot containing a quart and a pint of boiling milk into which you have stirred a quarter of a pound of nice fresh butter1 divided into four bits and rolled in flour1 adding a little pepper and a very little salt4 ,boil it in the milk till thoroughly done and quite tender4 ,then make some nice toast1 cut it into squares1 lay it in the bottom of a tureen1 and pour the soup on it4 ,this being made without meat is a good soup for ,lent4 ,it will be improved by stirring in1 towards the last1 two or three beaten eggs4 ,,cauliflower ,,soup4--,put into a soup-pot a knuckle of veal1 and allow to each pound a quart of water4 ,add a set of calf's feet that have been singed and scraped1 but not skinned2 and the hock of a cold boiled ham4 ,boil it till all the meat is in rags1 and the soup very thick1 seasoning with cayenne and a few blades of mace1 and adding1 towards the last1 some bits of fresh butter rolled in flour4 ,boil in another pot1 one or two fine cauliflowers4 ,they are best boiled in milk4 ,when quite done and very tender1 drain them1 cut off the largest stalks1 and divide the blossoms into small pieces2 put them into a deep covered dish1 lay some fresh butter among them1 and keep them hot till the veal soup is boiled to its utmost thickness4 ,then strain it into a soup-tureen1 and put into it the cauliflower1 grating some nutmeg upon it4 ,this soup will be found very fine1 and is an excellent white soup for company4 ,for ,lent this soup may be made without meat1 substituting milk1 butter1 and flour1 and eggs1 as in the receipt for fine cabbage soup4 ,season it with mace and nutmeg4 ,if made with milk1 c41 put no water on it1 but boil the cauliflower in milk from the beginning4 ,this can easily be done where milk is plenty4 ,,fine ,,onion ,,soup4--,take a fine fresh neck of mutton1 and to make a large tureen of soup1 you must have a breast of mutton also4 ,let the meat be divided into chops1 season it with a little salt1 and put it in a soup-pot--allow a quart of water to each pound of mutton4 ,boil1 and skim it till no more scum arises1 and the meat drops in rags from the bones4 ,in a small pot boil in milk a dozen large onions1 7or more17 adding pepper1 mace1 nutmeg1 and some bits of fresh butter rolled in flour4 ,the onions should previously be peeled and sliced4 ,when they are quite soft1 transfer them to the soup1 with the milk1 c41 in which they were cooked4 ,give them one boil in the soup4 ,then pour it off1 or strain it into the tureen1 omitting all the sediment1 and bones1 and shreds of meat4 ,make some nice slices of toast1 dipping each in boiling water1 and trimming off all the crust4 ,cut the toast into small squares1 lay them in the bottom of the tureen1 and pour the soup upon them4 ,where there is no objection to onions it will be much liked4 ,if milk is plenty use it instead of water for onion soup4 ,white soups are always best when made with milk4 ,,turnip ,,soup4--,for a very small family take a neck of mutton1 and divide it into steaks1 omitting all the fat4 ,for a family of moderate size1 take a breast as well as a neck4 ,put them into a soup-pot with sufficient water to cover them1 and let them stew till well browned4 ,skim them carefully4 ,then pour on more water1 in the proportion of a pint to each pound of meat1 and add eight or ten turnips pared and sliced thin1 with a very little pepper and salt4 ,let the soup boil till the turnips are all dissolved1 and the meat in rags4 ,add1 towards the last1 some bits of butter rolled in flour1 and in five minutes afterwards the soup will be done4 ,carefully remove all the bits of meat and bone before you send the soup to table4 ,it will be found very good1 and highly flavored with the turnips4 ,onion soup may be made in the same manner4 ,parsnip soup also1 cutting the parsnips into small bits4 ,or all three--turnips1 onions and parsnips1 may be used together4 ,,parsnip ,,soup4--,the meat for this soup may either be fresh beef1 mutton1 or fresh venison4 ,remove the fat1 cut the meat into pieces1 add a little salt1 and put it into a soup-pot1 with an allowance of rather less than a quart of water to each pound4 ,prepare some fine large parsnips1 by first scraping and splitting them1 and cutting them into pieces2 then putting them into a frying pan1 and frying them brown1 in fresh butter or nice drippings4 ,when the soup has been boiled till the meat is all in rags1 and well skimmed--put into it the fried parsnips and let them boil about ten minutes1 but not till they break or go to pieces4 ,just before you put in the parsnips1 stir in a table-spoonful of thickening made with butter and flour1 mixed to a smooth paste4 ,when you put it into the tureen to go to table1 be sure to leave in the pot all the shreds of meat and bits of bone4 ,,carrot ,,soup4--,take a good piece of fresh beef that has not been previously cooked4 ,remove the fat4 ,it is of no use in making soup2 and as it must all be skimmed off when boiling1 it is better to clear it away before the meat goes into the pot4 ,season the beef with a very little salt and pepper1 and allow a small quart of water to each pound4 ,grate half a dozen or more large carrots on a coarse grater1 and put them to boil in the soup with some other carrots2 cut them into pieces about two inches long4 ,when all the meat is boiled to rags1 and has left the bone1 pour off the soup from the sediment1 transferring it to a tureen1 and sending it to table with bread cut into it4 ,,potato ,,soup4--,pare and slice thin half a dozen fine potatos and a small onion4 ,boil them in three large pints of water1 till so soft that you can pulp them through a cullender4 ,when returned to the pot add a very little salt and cayenne1 and a quarter of a pound of fresh butter1 divided into bits1 and boil it ten minutes longer4 ,when you put it into the tureen1 stir in two table-spoonfuls or more of good cream4 ,this is a soup for fast-days1 or for invalids4 ,,chestnut ,,soup4--,make1 in the best manner1 a soup of the lean of fresh beef1 mutton1 or venison1 7seasoned with cayenne and a little salt17 allowing rather less than a quart of water to each pound of meat1 skimming and boiling it well1 till the meat is all in rags1 and drops from the bone4 ,strain it1 and put it into a clean pot4 ,have ready a quart or more of large chestnuts1 boiled and peeled4 ,if roasted1 they will be still better4 ,they should be the large ,spanish chestnuts4 ,put the chestnuts into the soup1 with some small bits of fresh butter rolled in flour4 ,boil the soup ten minutes longer1 before it goes to table4 ,,portable ,,soup4--,this is a very good and nutritious soup1 made first into a jelly1 and then congealed into hard cakes1 resembling glue4 ,if well made1 it will keep for many months in a cool1 dry place1 and when dissolved in hot water or gravy1 will afford a fine liquid soup1 very convenient to carry in a box on a journey or sea voyage1 or to use in a remote place1 where fresh meat for soup is not to be had4 ,a piece of this glue1 the size of a large walnut1 will1 when melted in water1 become a pint bowl of soup2 or by using less water1 you may have it much richer4 ,if there is time and opportunity1 boil with the piece of soup a seasoning of sliced onion1 sweet marjoram1 sweet basil1 or any herbs you choose4 ,also1 a bit of butter rolled in flour4 ,to make portable soup1 take two shins or legs of beef1 two knuckles of veal1 and four unskinned calves' feet4 ,have the bones broken or cracked4 ,put the whole into a large clean pot that will hold four gallons of water4 ,pour in1 at beginning1 only as much water as will cover the meat well1 and set it over the fire1 to heat gradually till it almost boils4 ,watch and skim it carefully while any scum rises4 ,then pour in a quart of cold water to make it throw up all the remaining scum1 and then let it come to a good boil1 continuing to skim as long as the least scum appears4 ,in this be particular4 ,when the liquid appears perfectly clear and free from grease1 pour in the remainder of the water1 and let it boil very gently for eight hours4 ,strain it through a very clean hair sieve into a large stoneware pan1 and set it where it will cool quickly4 ,next day1 remove all the remaining grease1 and pour the liquid1 as quickly as possible1 into a three-gallon stew-pan1 taking care not to disturb the settlings at the bottom4 ,keep the pan uncovered1 and let it boil as fast as possible over a quick fire4 ,next1 transfer it to a three-quart stew-pan1 and skim it again1 if necessary4 ,watch it well1 and see that it does not burn1 as that would spoil the whole4 ,take out a little in a spoon1 and hold it in the air1 to see if it will jelly4 ,if it will not1 boil it a little longer4 ,till it jellies1 it is not done4 ,have ready some small white ware preserve pots1 clean1 and quite dry4 ,fill them with the soup1 and let them stand undisturbed till next day4 ,set1 over a slow fire1 a large flat-bottomed stew-pan1 one-third filled with boiling water4 ,place in it the pots of soup1 seeing it does not reach within two inches of their rims4 ,let the pots stand uncovered in this water1 hot1 but without boiling1 for six or seven hours4 ,this will bring the soup to a proper thickness1 which should be that of a stiff jelly1 when hot2 and when cold1 it should be like hard glue4 ,when finished turn out the moulds of soup1 and wrap them up separately in new brownish paper1 and put them up in boxes1 breaking off a piece when wanted to dissolve the soup4 ,portable soup may be improved by the addition of three pounds of nice lean beef1 to the shins1 knuckles1 calves' feet1 c4 ,the beef must be cut into bits4 ,if you have any friends going the overland journey to the ,pacific1 a box of portable soup may be a most useful present to them4 ,,pepper-,,pot4--,have ready a small half pound of very nice white tripe1 that has been thoroughly boiled and skinned1 in a pot by itself1 till quite soft and tender4 ,it should be cut into very small strips or mouthfuls4 ,put into another pot a neck of mutton1 and a pound of lean ham1 and pour on it a large gallon of water4 ,boil it slowly1 and skim it4 ,when the scum has ceased to rise1 put in two large onions sliced1 four potatos quartered1 and four sliced turnips4 ,season with a very small piece of red pepper or capsicum1 taking care not to make it too hot4 ,then add the boiled tripe4 ,make a quart bowlful of small dumplings of butter and flour1 mixed with a very little water2 and throw them into the pepper-pot1 which should afterwards boil about an hour4 ,then take it up1 and remove the meat before it is put into the tureen4 ,leave in the bits of tripe4 ,,noodle ,,soup4--,this soup may be made with either beef or mutton1 but the meat must be fresh for the purpose1 and not cold meat1 re-cooked4 ,cut off all the fat1 and break the bones4 ,if boiled in the soup they improve it4 ,to each pound of meat allow a small quart of water4 ,boil and skim it1 till the meat drops from the bone4 ,put in with the meat1 after the scum has ceased to rise1 some turnips1 carrots and onions1 cut in slices1 and boil them till all to pieces4 ,strain the soup1 and return the liquid to a clean pot4 ,have ready a large quantity of noodles1 7in ,french nouills17 and put them into the strained soup2 let them boil in it ten minutes4 ,the noodles are composed of beaten eggs1 made into a paste or dough1 with flour and a very little fresh butter4 ,this paste is rolled out thin into a square sheet4 ,this sheet is then closely rolled up like a scroll or quire of thick paper1 and then with a sharp knife cut round into shreds1 or shavings1 as cabbage is cut for slaw4 ,these cuttings must be dredged with flour to prevent their sticking4 ,throw them into the soup while boiling the second time1 and let it boil for ten minutes longer4 ,,chicken ,,soup4--,cut up two large fine fowls1 as if carving them for the table1 and wash the pieces in cold water4 ,take half a dozen thin slices of cold ham1 and lay them in a soup-pot1 mixed among the pieces of chicken4 ,season them with a very little cayenne1 a little nutmeg1 and a few blades of mace1 but no salt1 as the ham will make it salt enough4 ,add a head of celery1 split and cut into long bits1 a quarter of a pound of butter1 divided in two1 and rolled in flour4 ,pour on three quarts of milk4 ,set the soup-pot over the fire1 and let it boil rather slowly1 skimming it well4 ,when it has boiled an hour1 put in some small round dumplings1 made of half a pound of flour mixed with a quarter of a pound of butter2 divide this dough into equal portions1 and roll them in your hands into little balls about the size of a large hickory nut4 ,the soup must boil till the flesh of the fowls is loose on the bones1 but not till it drops off4 ,stir in1 at the last1 the beaten yolks of three or four eggs2 and let the soup remain about five minutes longer over the fire4 ,then take it up4 ,cut off from the bones the flesh of the fowls1 and divide it into mouthfuls4 ,cut up the slices of ham in the same manner4 ,mince the livers and gizzards4 ,put the bits of fowl and ham in the bottom of a large tureen1 and pour the soup upon it4 ,this soup will be found excellent1 and may be made of large old fowls1 that cannot be cooked in any other way4 ,if they are so old that when the soup is finished they still continue tough1 remove them entirely1 and do not serve them up at all4 ,similar soup may be made of a large old turkey4 ,also1 of four rabbits4 ,,duck ,,soup4--,half roast a pair of fine large tame ducks1 keeping them half an hour at the fire1 and saving the gravy1 the fat of which must be carefully skimmed off4 ,then cut them up2 season them with black pepper2 and put them into a soup-pot with four or five small onions sliced thin1 a small bunch of sage1 a thin slice of cold ham cut into pieces1 a grated nutmeg1 and the yellow rind of a lemon grated4 ,add the gravy of the ducks4 ,pour on1 slowly1 three quarts of boiling water from a kettle4 ,cover the soup-pot1 and set it over a moderate fire4 ,simmer it slowly 7skimming it well7 for about four hours1 or till the flesh of the ducks is dissolved into small shreds4 ,when done1 strain it through a tureen1 the bottom of which is covered with toasted bread1 cut into square dice about two inches in size4 ,,french ,,white ,,soup4--,boil a knuckle of veal and four calves' feet in five quarts of water1 with three onions sliced1 a bunch of sweet herbs1 four heads of white celery cut small1 a table-spoonful of whole pepper1 and a small tea-spoonful of salt1 adding five or six large blades of mace4 ,let it boil very slowly1 till the meat is in rags and has dropped from the bone1 and till the gristle has quite dissolved4 ,skim it well while boiling4 ,when done1 strain it through a sieve into a tureen1 or a deep white-ware pan4 ,next day1 take off all the fat1 and put the jelly 7for such it ought to be7 into a clean soup-pot with two ounces of vermicelli1 and set it over the fire4 ,when the vermicelli is dissolved1 stir in1 gradually1 a pint of thick cream1 while the soup is quite hot2 but do not let it come to a boil after the cream is in1 lest it should curdle4 ,cut up one or two ,french rolls in the bottom of a tureen1 pour in the soup1 and send it to table4 ,,cocoa-,,nut ,,soup4--,take eight calves' feet 7two sets7 that have been scalded and scraped1 but not skinned2 and put them into a soup-kettle with six or seven blades of mace1 and the yellow rind of a lemon grated4 ,pour on a gallon of water2 cover the kettle1 and let it boil very slowly 7skimming it well7 till the flesh is reduced to rags and has dropped entirely from the bones4 ,then strain it into a broad white-ware pan1 and set it away to get cold4 ,when it has congealed1 scrape off the fat and sediment1 cut up the cake of jelly1 7or stock17 and put it into a clean porcelain or enameled kettle4 ,have ready half a pound of very finely grated cocoa-nut4 ,mix it with a pint of cream4 ,if you cannot obtain cream1 take rich unskimmed milk1 and add to it three ounces of the best fresh butter divided into three parts1 each bit rolled in arrow-root or rice-flour4 ,mix it1 gradually1 with the cocoa-nut1 and add it to the calves-feet-stock in the kettle1 seasoned with a small nutmeg grated4 ,set it over the fire1 and boil it1 slowly1 about a quarter of an hour2 stirring it well4 ,then transfer it to a tureen1 and serve it up4 ,have ready small ,french rolls1 or light milk biscuit to eat with it2 also powdered sugar in case any of the company should wish to sweeten it4 ,,almond ,,soup is made in the above manner1 substituting pounded almonds for the grated cocoa-nut4 ,you must have half a pound of shelled sweet almonds1 mixed with two ounces of shelled bitter almonds4 ,after blanching them in hot water1 they must be pounded to a smooth paste 7one at a time7 in a marble mortar2 adding frequently a little rose-water to prevent their oiling1 and becoming heavy4 ,or you may use peach-water for this purpose2 in which case omit the bitter almonds1 as the peach-water will give the desired flavor4 ,when the pounded almonds are ready1 mix them with the other ingredients1 as above4 ,the calves' feet for these soups should be boiled either very early in the morning1 or the day before4 ,,spring ,,soup4--,unless your dinner hour is very late1 the stock for this soup should be made the day before it is wanted1 and set away in a stone pan1 closely covered4 ,to make the stock take a knuckle of veal1 break the bones1 and cut it into several pieces4 ,allow a quart of water to each pound of veal4 ,put it into a soup-pot1 with a set of calves' feet1,a and some bits of cold ham1 cut off near the hock4 ,if you have no ham1 sprinkle in a tea-spoonful of salt1 and a salt-spoon of cayenne4 ,place the pot over a moderate fire1 and let it simmer slowly 7skimming it well7 for several hours1 till the veal is all to rags and the flesh of the calves' feet has dropped in shreds from the bones4 ,then strain the soup2 and if not wanted that day1 set it away in a stone pan1 as above mentioned4 ,a ,in buying calves' feet always get those that are singed1 not skinned4 ,much of the glutinous or jelly property resides in the skin4 ,next day have1 ready boiled1 two quarts or more of green peas1 7they must on no account be old17 and a pint of the green tops cut off from asparagus boiled for the purpose4 ,pound a handful of raw spinach till you have extracted a tea-cupful of the juice4 ,set the soup or stock over the fire2 add the peas1 asparagus1 and spinach juice1 stirring them well in2 also a quarter of a pound of fresh butter1 divided into four bits1 and rolled in flour4 ,let the whole come to a boil2 and then take it off and transfer it to a tureen4 ,it will be found excellent4 ,in boiling the peas for this soup1 you may put with them half a dozen sprigs of green mint1 to be afterwards taken out4 ,late in the spring you may add to the other vegetables two cucumbers1 pared and sliced1 and the whitest part or heart of a lettuce1 boiled together2 then well drained1 and put into the soup with the peas and asparagus4 ,it must be very thick with vegetables4 ,,summer ,,soup4--,take a large neck of mutton1 and hack it so as nearly to cut it apart1 but not quite4 ,allow a small quart of water to each pound of meat1 and sprinkle on a tea-spoonful of salt and a very little black pepper4 ,put it into a soup-pot1 and boil it slowly 7skimming it well7 till the meat is reduced to rags4 ,then strain the liquid1 return it to the soup-pot1 and carefully remove all the fat from the surface4 ,have ready half a dozen small turnips sliced thin1 two young onions sliced1 a table-spoonful of sweet marjoram leaves picked from the stalks1 and a quart of shelled ,lima beans4 ,put in the vegetables1 and boil them in the soup till they are thoroughly done4 ,you may add to them two table-spoonfuls of green nasturtion seeds1 either fresh or pickled4 ,put in also some little dumplings1 7made of flour and butter17 about ten minutes before the soup is done4 ,instead of ,lima beans1 you may divide a cauliflower or two broccolis into sprigs1 and boil them in the soup with the other vegetables4 ,this soup may be made of a shoulder of mutton1 cut into pieces and the bones cracked4 ,for a large potful add also the breast to the neck1 cutting the bones apart4 ,,autumn ,,soup4--,begin this soup as early in the day as possible4 ,take six pounds of the lean of fine fresh beef2 cut it into small pieces2 sprinkle it with a tea-spoonful of salt1 7not more72 put it into a soup-pot1 and pour on six quarts of water4 ,the hock of a cold ham will greatly improve it4 ,set it over a moderate fire1 and let it boil slowly4 ,after it comes to a boil1 skim it well4 ,have ready a quarter of a peck of ochras cut into very thin round slices1 and a quarter of a peck of tomatos cut into pieces2 also a quart of shelled ,lima beans4 ,season them with pepper4 ,put them in2 and after the whole has boiled three hours at least1 take four ears of young ,indian corn1 and having grated off all the grains1 add them to the soup and boil it an hour longer4 ,before you serve up the soup remove from it all the bits of meat1 which1 if the soup is sufficiently cooked1 will be reduced to shreds4 ,you may put in with the ochras and tomatos one or two sliced onions4 ,the soup1 when done1 should be as thick as a jelly4 ,ochras for soup may be kept all winter1 by tying them separately to a line stretched high across the store room4 ,,winter ,,soup4--,the day before you make the soup1 get a leg or shin of beef4 ,have the bone sawed through in several places1 and the meat notched or scored down to the bone4 ,this will cause the juice or essence to come out more freely1 when cooked4 ,rub it slightly with salt2 cover it1 and set it away4 ,next morning1 early as possible1 as soon as the fire is well made up1 put the beef into a large soup-pot1 allowing to each pound a small quart of water4 ,then taste the water1 and if the salt that has been rubbed on the meat is not sufficient1 add a very little more4 ,throw in also a tea-spoonful of whole pepper-corns2 and you may add half a dozen blades of mace4 ,let it simmer slowly till it comes to a boil2 then skim it well4 ,after it boils1 you may quicken the fire4 ,at nine o'clock put in a large head of cabbage cut fine as for cold-slaw2 six carrots grated2 the leaves stripped from a bunch of sweet marjoram2 and the leaves of a sprig of parsley4 ,an hour afterwards1 add six turnips1 and three potatoes1 all cut into four or eight pieces4 ,also two onions1 which will be better if previously roasted brown1 and then sliced4 ,keep the soup boiling steadily1 but not hard1 unless the dinner hour is very early4 ,for a late dinner1 there will be time to boil it slowly all the while2 and all soups are the better for long and slow boiling4 ,see that it is well skimmed1 so that1 when done1 there will be not a particle of fat or scum on the surface4 ,at dinner-time take it up with a large ladle1 and transfer it to a tureen4 ,in doing so1 carefully avoid the shreds of meat and bone4 ,leave them all in the bottom of the pot1 pressing them down with the ladle4 ,a mass of shreds in the tureen or soup-plate looks slovenly and disgusting1 and should never be seen at the table2 also1 they absorb too much of the liquid4 ,let the vegetables remain in the soup when it is served up1 but pick out every shred of meat or bone that may be found in the tureen when ready to go to table4 ,in very cold weather1 what is left of this soup will keep till the second day2 when it must be simmered again over the fire1 till it just comes to a boil4 ,put it away in a tin or stone vessel4 ,the lead which is used in glazing earthen jars frequently communicates its poison to liquids that are kept in them4 ,,vegetable ,,soup--7very good47--,soak all night1 in cold water1 either two quarts of yellow split peas1 or two quarts of dried white beans4 ,in the morning drain them1 and season them with a very little salt and cayenne1 and a head of minced celery1 or else a heaped table-spoonful of celery seed4 ,put them into a soup-pot with four quarts of water1 and boil them slowly till they are all dissolved and undistinguishable4 ,stir them frequently4 ,have ready a profuse quantity of fresh vegetables1 such as turnips1 carrots1 parsnips1 potatos1 onions1 and cauliflowers2 also1 salsify1 and asparagus tops4 ,put in1 first1 the vegetables that require the longest boiling4 ,they should all be cut into small pieces4 ,enrich the whole with some bits of fresh butter rolled in flour4 ,boil these vegetables in the soup till they are all quite tender4 ,then transfer it to a tureen1 and serve it up hot4 ,the foundation being of dried peas or beans1 makes it very thick and smooth1 and the fresh vegetables improve its flavor4 ,it is a good soup for ,lent1 or for any time1 if properly and liberally made4 ,all vegetable soups can be made in ,lent without meat1 if milk is substituted for water1 and with butter1 beaten eggs and spice1 to flavor and enrich it4 ,,french ,,pot ,,au ,,feu4--,this is one of the national dishes of ,france4 ,the following is a genuine ,french receipt1 and it would be found very palatable and very convenient if tried in our own land of plenty4 ,the true ,french way to cook it is in an earthen pipkin1 such as can be had in any pottery shop4 ,the ,french vessel has a wide mouth1 and close-fitting lid1 with a handle at each side1 in the form of circular ears4 ,it is large and swelling in the middle1 and narrows down towards the bottom4 ,the ,american pipkin has a short thick spout at one side1 and stands on three or four low feet4 ,no kitchen should be without these vessels1 which are cheap1 very strong1 and easily kept clean4 ,they can sit on a stove1 or in the corner of the fire1 and are excellent for slow cooking4 ,the wife of a ,french artisan commences her pot au feu soon after breakfast1 prepares the ingredients1 puts them1 by degrees1 into the pot1 attends to it during the day2 and when her husband has done his work she has ready for him an excellent and substantial repast1 far superior to what in our country is called a tea-dinner4 ,men frequently indemnify themselves for the poorness of a tea-dinner by taking a dram of whiskey afterwards4 ,a ,frenchman is satisfied with his excellent pot au feu and some fruit afterwards4 ,the ,french are noted as a temperate nation4 ,if they have eaten to their satisfaction they have little craving for drink4 ,yet there is no country in the world where so much good eating might be had as in ,america4 ,but to live well1 and wholesomely1 there should also be good cooking1 and the wives of our artisans must learn to think more of the comfort1 health1 and cheerfulness of him who in ,scotland is called the bread-winner1 than of their own finery1 and their children's uncomfortable frippery4 ,receipt4--,for a large pot au feu1 put into the pipkin six pounds of good fresh beef cut up1 and pour on it four quarts of water4 ,set it near the fire1 skim it when it simmers1 and when nearly boiling1 add a tea-spoonful of salt1 half a pound of liver cut in pieces1 and some black pepper4 ,then add two or three large carrots1 sliced or grated on a coarse grater2 four turnips1 pared and quartered2 eight young onions peeled and sliced thick1 two of the onions roasted whole2 a head of celery cut up2 a parsnip split and cut up2 and six potatos1 pared1 sliced1 or quartered4 ,in short any good vegetables now in season1 including tomatos in summer and autumn4 ,also a bunch of sweet herbs1 chopped small4 ,let the whole continue to boil slowly and steadily2 remembering to skim well4 ,let it simmer slowly five or six hours4 ,then1 having laid some large slices of bread in the bottom of a tureen1 or a very large pan or bowl1 pour the stew or soup upon it2 all the meat1 and all the vegetables4 ,if you have any left1 recook it the next morning for breakfast1 and that day you may prepare something else for dinner4 ,for beef you may substitute mutton1 or fresh venison1 if you live in a venison country1 and can get it newly killed4 ,,wild ,,duck ,,soup4--,this is a company soup4 ,if you live where wild ducks are abundant1 it will afford an agreeable variety occasionally to make soup of some of them4 ,if you suspect them to be sedgy or fishy1 7you can ascertain by the smell when drawing or cleaning them17 parboil each duck1 with a carrot put into his body4 ,then take out the carrot and throw it away4 ,you will find that the unpleasant flavor has left the ducks1 and been entirely absorbed by the carrots4 ,to make the soup--cut up the ducks1 season the pieces with a little salt and pepper1 and lay them in a soup-pot4 ,for a good pot of soup you should have four wild ducks4 ,add two or three sliced onions1 and a table-spoonful of minced sage4 ,also a quarter of a pound of butter divided into four1 and each piece rolled in flour4 ,pour in water enough to make a rich soup1 and let it boil slowly till all the flesh has left the bones1--skim it well4 ,thicken it with boiled or roasted chestnuts1 peeled1 and then mashed with a potato beetle4 ,a glass of ,madeira or sherry will be found an improvement1 stirred in at the last1 or the juice and grated peel of a lemon4 ,in taking it up for the tureen1 be careful to leave all the bones and bits of meat in the bottom of the pot4 ,,venison ,,soup4--,take a large fine piece of freshly killed venison4 ,it is best at the season when the deer are fat and juicy1 from having plenty of wild berries to feed on4 ,i do not consider winter-venison worth eating1 when the meat is poor and hard1 and affords no gravy1 and also is black from being kept too long4 ,when venison is fresh and in good order it yields a fine soup1 allowing a small quart of water to each pound of meat4 ,when it has boiled well1 and been skimmed1 put in some small dumplings made of flour and minced suet1 or drippings4 ,also1 boiled sweet potatos1 cut into round thick slices4 ,you may add boiled sweet corn cut off the cob2 and1 indeed1 whatever vegetables are in season4 ,the soup-meat should boil till all the flesh is loose on the bones1 and the bits and shreds should not be served up4 ,the best pieces of buffalo make good soup4 ,,game ,,soup4--,take partridges1 pheasants1 grouse1 quails1 or any of the birds considered as game4 ,you may put in here as many different sorts as you can procure4 ,they must all be fresh killed4 ,when they are cleaned and plucked1 cut them in pieces as for carving1 and put them into a soup-pot1 with four calves' feet and some slices of ham1 two sticks of celery1 and a bundle of sweet herbs chopped small1 and water enough to cover the whole well4 ,boil and skim well1 till all the flesh is loose from the bones4 ,strain the liquid through a sieve into a clean pot1 then thicken it with fresh butter rolled in flour4 ,add some force-meat balls that have been already fried2 or else some hard-boiled yolks of eggs2 some currant jelly1 or some good wine into which a half-nutmeg has been grated2 the juice of two oranges or lemons1 and the grated yellow peel of one lemon4 ,give the soup another boil up1 and then send it to table1 having bread rolls to eat with it4 ,this is a fine soup for company4 ,venison soup may be made in this manner4 ,hare soup also4 ,,squatter',s ,,soup4--,take plenty of fresh-killed venison1 as fat and juicy as you can get it4 ,cut the meat off the bones and put it 7with the bones7 into a large pot4 ,season it with pepper and salt1 and pour on sufficient water to make a good rich soup4 ,boil it slowly 7remembering to skim it well7 till the meat is all in rags4 ,have ready some ears of young sweet corn4 ,boil them in a pot by themselves till they are quite soft4 ,cut the grains off the cob into a deep dish4 ,having cleared the soup from shreds and bits of bone left at the bottom of the pot1 stir in a thickening made of indian meal mixed to a paste with a little fresh lard1 or venison gravy4 ,and afterwards throw in1 by degrees1 the cut corn4 ,let all boil together1 till the corn is soft1 or for about half an hour4 ,then take it up in a large pan4 ,it will be found very good by persons who never were squatters4 ,this soup1 with a wild turkey or a buffalo hump roasted1 and stewed grapes sweetened well with maple sugar1 will make a good backwoods dinner4 ,,mock ,,turtle ,,soup4--,boil together a knuckle of veal 7cut up7 and a set of calves' feet1 split4 ,also the hock of a cold boiled ham4 ,season it with cayenne pepper2 but the ham will render it salt enough4 ,you may add a smoked tongue4 ,allow1 to each pound of meat1 a small quart of water4 ,after the meat has come to a boil and been well skimmed1 add half a dozen sliced parsnips1 three sliced onions1 and a head of celery cut small1 with a large bunch of sweet marjoram1 and two large carrots sliced4 ,boil all together till the vegetables are nearly dissolved and the meat falls from the bone4 ,then strain the whole through a cullender1 and transfer the liquid to a clean pot4 ,have ready some fine large sweetbreads that have been soaked in warm water for an hour till all the blood was disgorged2 then transferred to boiling water for ten minutes1 and then taken out and laid in very cold water4 ,this will blanch them1 and all sweetbreads should look white4 ,take them out2 and remove carefully all the pipe or gristle4 ,cut the sweetbreads in pieces or mouthfuls1 and put them into the pot of strained soup4 ,have ready about two or three dozen 7or more7 of force-meat balls1 made of cold minced veal and ham seasoned with nutmeg and mace1 enriched with butter1 and mixed with grated lemon-peel1 bread-crumbs1 chopped marjoram and beaten eggs1 to make the whole into smooth balls about the size of a hickory nut4 ,throw the balls into the soup1 and add a fresh lemon1 sliced thin1 and a pint of ,madeira wine4 ,give it one more boil up2 then put it into a tureen and send it to table4 ,this ought to be a rich soup1 and is seldom made except for dinner company4 ,if the above method is exactly followed1 there will be found no necessity for taking the trouble and enduring the disgust and tediousness of cleaning and preparing a calf's head for mock turtle soup--a very unpleasant process1 which too much resembles the horrors of a dissecting room4 ,and when all is done a calf's head is a very insipid article4 ,it will be found that the above is superior to any mock turtle4 ,made of shin beef1 with all these ingredients1 it is very rich and fine4 ,,fish ,,soup4--,all fish soups should be made with milk1 7if unskimmed so much the better17 using no water whatever4 ,the best fish for soup are the small sort of cat-fish2 also tutaug1 porgie1 blue fish1 white fish1 black fish or sea-bass4 ,cut off their heads1 tails1 and fins1 and remove the skin1 and the backbone1 and cut the fish into pieces4 ,to each pound of fish allow a quart of rich milk4 ,put into the soup-pot some pieces of cold boiled ham4 ,no salt will then be required2 but season with cayenne pepper1 and a few blades of mace and some grated nutmeg4 ,add a bunch of sweet marjoram1 the leaves stripped from the stalks and chopped4 ,make some little dumplings of flour and butter1 and put them in when the soup is about half done4 ,half an hour's steady boiling will be sufficient4 ,serve up in the tureen the pieces of fish and ham4 ,also some toast cut in dice4 ,soup may be made in this manner1 of chickens or rabbits1 using always milk enriched with bits of butter rolled in flour and flavored with bits of cold ham4 ,,lobster ,,soup4--,this is a fine soup for company4 ,take two or three fine fresh lobsters1 7the middle sized are the best47 ,heat a large pot of water1 throwing in a large handful of salt4 ,when it is boiling hard put in the lobsters1 head foremost1 that they may die immediately4 ,they will require at least half an hour's fast boiling2 if large1 three quarters4 ,when done1 take them out1 wipe off the scum that has collected on the shell1 and drain the lobster4 ,first break off the large claws1 and crack them1 then split the body1 and extract all the white meat1 and the red coral--nothing else--and cut it into small pieces4 ,mash the coral into smooth bits with the back of a large spoon1 mixing with it plenty of sweet oil2 and1 gradually1 adding it to the bits of chopped lobster4 ,put into a clear soup-pot two quarts1 or more1 of good milk1 and thicken it with half a dozen crackers or butter-biscuit1 pounded fine2 or the grated crumbs of two or three small rolls1 and stir in a quarter of a pound of fresh butter made into a paste with two spoonfuls of flour4 ,put in the chopped lobster1 seasoned with nutmeg1 a few blades of mace powdered1 and a little cayenne4 ,let all boil together1 slowly1 for half an hour1 keeping it closely covered4 ,towards the last1 stir in two beaten eggs4 ,lay some very small soda biscuit in the bottom of a tureen1 and pour the soup upon them4 ,nasturtion flowers strewed at the last thickly over the surface of this soup1 when in the tureen1 are an improvement both to its appearance and flavor4 ,so is peppergrass4 ,,crab ,,soup4--,take the meat of two dozen boiled crabs1 cut it small1 and give it a boil in two quarts of milk4 ,season it with powdered mace1 nutmeg1 and a little cayenne1 and thicken it with butter mixed in flour2 or1 make the flour and butter into little dumplings4 ,have ready half a dozen yolks of hard-boiled eggs1 and crumble them into the soup just before you take it from the fire4 ,add the heart of a fresh green lettuce1 cut small and strewed over the surface of the soup1 after it is poured into the tureen4 ,,oyster ,,soup4--,strain the liquor from one hundred oysters1 and carefully remove any bits of shell or particles of sea-weed4 ,to every pint of oyster liquor allow an equal quantity of rich milk4 ,season it with whole pepper and some blades of mace4 ,add a head of celery1 washed1 scraped1 and minced small4 ,put the whole into a soup-pot1 and boil and skim it well4 ,when it boils put in the oysters4 ,also1 a quarter of a pound of fresh butter2 divide into four pieces1 each piece rolled in flour4 ,if you can procure cream1 add a half-pint1 otherwise boil some six eggs hard1 and crumble the yolks into the soup4 ,after the oysters are in give them but one boil up1 just sufficient to plump them4 ,if boiled longer they will shrink and shrivel and lose their taste4 ,take them all out and set them away to cool4 ,when the soup is done1 place in the bottom of the tureen some small square pieces of nicely toasted bread cut into dice1 and pour on the soup2 grate in a nutmeg and then add the oysters4 ,serve it up very hot4 ,another way is to chop or cut small the oysters1 omitting the hard part4 ,make the soup as above1 and put in the minced oysters at the last1 letting them boil but five minutes4 ,mix the powdered nutmeg with them4 ,this is a good way1 if you make but a small quantity of soup4 ,,clam ,,soup4--,having washed clean the outside shells of a hundred small sand clams1 7or scrubbed them with a brush17 put them into a large pot of boiling water4 ,when they open their shells take them out with a ladle1 and as you do so1 put them into a cullender to drain off the liquor4 ,then extract the clams from the shells with a knife4 ,save a quart of the liquor1 putting the clams in a pitcher by themselves4 ,mix with the quart of liquor1 in a clean pot1 two quarts of rich milk4 ,put in the clams1 and add some pepper-corns and some blades of mace4 ,also1 a bunch of sweet marjoram1 the leaves stripped off and minced4 ,after all has boiled well for an hour1 add half a pound1 or more1 of nice fresh butter1 made into little dumplings with flour2 also a pint of grated bread-crumbs4 ,let it boil a quarter of an hour longer4 ,then pour the soup off from the clams and leave them in the bottom of the pot4 ,they will not now be worth eating4 ,if you cannot obtain small clams1 you may cut large ones in pieces1 but they are very coarse and tough4 ,,fast-,,day ,,soup4--,for winter4--,having soaked all night two quarts of split peas1 put them into a soup-pot1 adding a sliced onion1 two heads of celery1 the stalks split and cut small2 a table-spoonful of chopped mint1 another of marjoram1 and two beets1 that have been previously boiled and sliced4 ,mix all these with half a pound of fresh butter cut into pieces and dredged with flour4 ,season with a little salt and pepper4 ,pour on rather more than water enough to cover the whole4 ,let them boil till all the things are quite tender1 and the peas dissolved4 ,when done1 cover the bottom of a tureen with small square bits of toast1 and pour in the contents of the soup-pot4 ,it is a good way to boil the split peas in a pot by themselves1 till they are quite dissolved1 and then add them to the ingredients in the other pot4 ,vegetable soups require a large portion of vegetables1 and butter always1 as a substitute for meat4 ,,friday ,,soup4--,for summer4--,this is a fast-day soup4 ,pare and slice six cucumbers1 and cut up the white part or heart of six lettuces2 slice two onions1 and cut small the leaves of six sprigs of fresh green mint1 unless mint is disliked by the persons that are to eat the soup2 in which case1 substitute parsley4 ,add a quart of young green peas4 ,put the whole into a soup-pot1 with as much water as will more than cover them well4 ,season slightly with salt and a little cayenne1 and add half a pound of nice fresh butter1 divided into six1 each piece dredged well with flour4 ,boil the whole for an hour and a half4 ,then serve it up1 without straining2 having colored it green with a tea-cup of pounded spinach juice4 ,when green peas are out of season1 you may substitute tomatos peeled and quartered4 ,this soup1 having no meat1 is chiefly for fast days1 but will be found good at any time4 ,,baked ,,soup4--,on the days that you bake bread1 you may have a dish of thick soup with very little trouble1 by putting into a large earthen jug or pipkin1 or covered pan1 the following articles3--,two pounds of fresh beef1 or mutton1 cut into small slices1 having first removed the fat2 two sliced onions and four carrots1 and four parsnips cut in four2 also1 four turnips1 six potatos pared and cut up1 and half a dozen tomatos1 peeled and quartered4 ,season the whole with a little salt and pepper4 ,a large beet1 scraped and cut up1 will be an improvement4 ,to these things pour on three quarts of water4 ,cover the earthen vessel1 and set it in the oven with the bread1 and let the soup bake at the same time4 ,if the bread is done before the dinner hour1 you must keep the soup still longer in the oven4 ,do not use cold meat for this or any other soup1 unless you are very poor4 ,,fish4 ,,to ,,clean ,,fish4--,this must always be done with the greatest care and nicety4 ,if sent to table imperfectly cleaned1 they are disgraceful to the cook1 and disgusting to the sight and taste4 ,handle the fish lightly2 not roughly so as to bruise it4 ,wash it well1 but do not leave it in the water longer than is needful4 ,it will lose its flavor1 and become insipid1 if soaked4 ,to scale it1 lay the fish flat upon one side1 holding it firmly in the left hand1 and with the right taking off the scales by means of a knife4 ,when both sides are done1 pour sufficient cold water over it to float off all the loose scales that may have escaped your notice4 ,it is best to pump on it4 ,then proceed to open and empty the fish4 ,be sure that not the smallest particle of the entrails is left in4 ,scrape all carefully from the backbone4 ,wash out all the blood from the inside4 ,a dexterous cook can draw a fish without splitting it entirely down1 all the way from head to tail4 ,smelts and other small fish are drawn or emptied at the gills4 ,all fish should be cleaned or drawn as soon as they are brought in1 and then kept on ice1 till the moment for cooking4 ,,to ,,boil ,,fish4--,no fish can be fit to eat unless the eyes are prominent and lively1 the gills very red1 and the body firm and stiff1 springing back immediately when bent round to try them4 ,every scale must be carefully scraped off1 and the entrails entirely extracted2 not the smallest portion being carelessly left sticking to the backbone4 ,previous to cooking1 fish of every kind should be laid in cold water1 and the blood thoroughly washed from the inside4 ,few fish are not the better for being put on to boil in cold water1 heating gradually with it till it comes to a boil4 ,if you put it on in boiling water1 the outside becomes boiling hot too soon2 and is apt to break and come off in flakes1 while the inside still remains hard and underdone3 halibut1 salmon1 cod1 and other large thick fish must be boiled slowly and thoroughly throughout1 taking nearly as long as meat4 ,always put salt into the water at the commencement1 and a little vinegar towards the last4 ,in every kitchen should be a large oval kettle purposely for boiling fish4 ,this kettle has a movable strainer inside4 ,the fish lies on the strainer4 ,to try if it is done1 run a thin sharp knife in it1 till it reaches the backbone2 and see if the flesh will loosen or separate easily4 ,if it adheres to the bone it requires more boiling4 ,when quite done1 leave it no longer in the kettle1 or it will lose its flavor and get a woolly look4 ,take out the strainer with the fish upon it4 ,drain off the water through the strainer1 cover the fish with a folded napkin or fine towel1 doubled thick2 transfer it to a heated dish1 and keep it warm and dry till it goes to table1 directly after the soup4 ,in the mean time prepare the sauce to be served up along with the fish4 ,,frying ,,fish4--,fish should be fried in very good fresh butter1 or nice beef drippings2 or else in lard1 which last1 is the most usual method4 ,a large allowance of lard should be put into the pan1 and held over a clear fire1 till it becomes so hot as to boil fast in the pan4 ,till the lard hisses and bubbles do not put in the fish4 ,they must first be dried separately in a clean cloth1 and then scored on the back in deep incisions1 or gashes1 and slightly dredged with flour4 ,unless the lard is amply sufficient in quantity to cover the fish well1 and bear them up towards the surface1 they will sink heavily to the bottom of the pan1 and perhaps stick there and burn4 ,also1 if there is not fat enough1 the fish will absorb the whole of what there is1 and become dark-colored and greasy4 ,,baked ,,fish4--,this is a dish for company4 ,you may bake in the same manner a shad1 a fresh codfish1 a sheep's head1 a white fish1 or a blue fish1 or a pair of large black fish4 ,trout also are considered fish for baking4 ,cut off the head1 and split the fish nearly down to the tail4 ,for a stuffing1 cut two slices of nice light wheat bread1 of shape and size to fit easily into the inside of the fish1 and spread them thickly with very new fresh butter4 ,season them with cayenne and powdered mace1 and moisten them with port wine or sherry4 ,add the juice and yellow rind of a lemon1 grated2 and sufficient powdered white sugar to take off the extreme acid of the last4 ,fill the body of the fish with this stuffing1 kept in by tying round the fish1 carefully1 a white cotton cord1 or tape1 so as to confine it in several places4 ,lay bits of fresh butter over the outside1 at equal distances4 ,place the fish on a trivet1 in a bake pan1 and pour round it a pint of wine and water mixed4 ,baste it with this frequently while baking4 ,it will require at least an hour in a quick oven4 ,if the basting does not leave sufficient gravy1 add half a pint more of wine mixed with a little hot water4 ,when you have taken up the fish1 keep it hot while you are finishing the gravy1 which you should thicken and enrich by stirring in smoothly a piece of butter mixed slightly into a paste with flour1 and seasoned with grated nutmeg4 ,serve up the gravy in a sauce-boat1 and lay slices of lemon along the back of the fish1 having1 of course1 removed the string that was wound around it to confine the stuffing4 ,send to table with the baked fish1 a dish of potatos mashed with milk and butter1 and browned on the surface with a salamander1 or a red hot shovel4 ,always remove the seeds of lemon slices4 ,fresh mackerel may be baked thus4 ,fish may be baked plainly1 with a stuffing of sweet marjoram1 minced sage1 and onion1 7previously boiled and drained17 a little butter1 or finely chopped beef suet1 and plenty of grated bread crumbs1 seasoned with a little black pepper4 ,or instead of crumbs you may put in slices of bread and butter soaked in milk1 and secured as above from falling out while the fish is baking4 ,,stewed ,,fish4--,take any nice fresh fish of moderate size1 and when it is drawn and washed1 cut it into three or four pieces1 and put them into a stew-pan with amply sufficient hot water to keep them from burning4 ,season them with a little salt and cayenne4 ,after it has simmered steadily for half an hour1 and been skimmed1 have ready a quarter of a pound of fresh butter1 mixed into a smooth paste with a heaped table-spoonful of flour4 ,add this to the stew1 with a bunch of sweet marjoram chopped fine1 and a sprig of chopped parsley4 ,if approved1 add a small onion pared and sliced very thin4 ,cover it closely1 and let it stew another half hour4 ,then send it to table4 ,this is a family dish4 ,any fresh fish may be stewed thus4 ,,spiced ,,fish4--,cold fish that has been left at dinner is very nice to put away for the supper table4 ,it should be fresh salmon1 fresh cod1 rock-fish1 halibut1 or the remains of any other large fine fish4 ,take out the back bone1 and cut the flesh into moderate sized pieces4 ,lay it in a deep dish that has a cover4 ,season the fish with cayenne pepper1 a little salt1 some grated nutmeg1 and some blades of mace2 also some whole black pepper-corns1 and pour over it plenty of good cider vinegar4 ,tarragon vinegar will be an improvement4 ,cover it closely1 and set it in a cold place till wanted4 ,if in spring or summer1 set it in ice4 ,we do not recommend cloves or allspice4 ,the taste of those coarse spices is so overpowering1 7and to many persons so unpleasant17 that they are now nearly out of use at good tables4 ,nutmeg1 mace and ginger1 will be found much better1 and with cinnamon occasionally1 are sufficient for all spice seasonings4 ,nevertheless1 for those who like them1 a few cloves will relieve the insipidity of halibut4 ,,fish ,,cakes4--,take codfish 7either fresh or salt7 that has been boiled the day before4 ,carefully remove the bones1 and mince the flesh4 ,mix with it a quantity of warm mashed potatos1 7mashed with butter and milk7 in the proportion of one third codfish1 and two thirds mashed potatos4 ,add sufficient beaten egg to make the whole into a smooth paste4 ,season it with cayenne2 and1 if the mixture seems dry1 moisten and enrich it with a little butter4 ,make it into cakes about an inch thick1 and as large round as the top of a common sized tea-cup4 ,or into round balls4 ,sprinkle them well with flour4 ,fry them in lard1 or beef-drippings4 ,when one side is done turn them over4 ,drain them1 and send them to the breakfast table4 ,if approved1 you may add to the mixture two or three onions boiled and minced4 ,any large cold fish may be dressed in this manner for next morning's breakfast4 ,,rock-,,fish4--,rock-fish are generally plain boiled1 7with the heads and tails left on17 and they are eaten with egg sauce1 7hard boiled eggs chopped1 and mixed with melted or drawn butter17 seasoned with a little cayenne4 ,put on the side of your plate1 any nice fish sauce from the castors4 ,some serve up rock-fish with hard boiled eggs1 cut into halves1 and laid closely in a row along the back of the fish2 half an egg being helped to each person4 ,cold butter is then eaten with it4 ,we think this a very nice way4 ,blue fish1 white fish1 and black fish1 may be drest in this manner4 ,also1 sea-bass4 ,,black ,,fish ,,and ,,sea-,,bass--,are all boiled in the same manner1 having first carefully scaled1 and drawn1 and well washed them4 ,in drawing fish take care that the whole of the inside is nicely scraped from the back-bone1 all along4 ,when ready1 dredge a clean soft cloth with flour1 wrap the fish in it2 lay it on the strainer of a fish-kettle1 and put it in plenty of water1 into which has been thrown a small table-spoonful of salt4 ,keep it steadily boiling near half an hour4 ,take it carefully out of the cloth1 drain it on the strainer1 and keep it warm4 ,send to table with it egg-sauce4 ,eat mashed potatos with it4 ,frying4--,to fry the above fish1--cut them in two or three pieces2 wash them and wipe them dry2 score them with deep cuts1 and season with cayenne and a little salt--dredge them with flour1 and fry them brown in a pan nearly full of boiling lard4 ,any fish may be fried in this manner4 ,,fresh ,,cod4--,a fine codfish should be very thick about the neck2 the eyes lively2 the gills red2 and the flesh firm and white4 ,if flabby1 it is not good4 ,it is in season from ,october till ,may4 ,after scaling1 emptying1 washing1 and drying1 cover it1 and let it rest for an hour4 ,then put it on in a fish-kettle of cold water1 7hard water if you can procure it17 throw in a small handful of salt1 and let the cod heat gradually1 skimming it well4 ,boil it gently1 but steadily1 till thoroughly done4 ,then1 take it out of the kettle1 drain it1 and keep it warm till ready to go to table4 ,no fish should be allowed to remain in the water after the boiling is quite over4 ,serve it up with oyster or lobster sauce4 ,you may broil fresh cod in steaks1 or fry it in cutlets4 ,for frying fish1 you may use beef or veal drippings1 with the fat skimmed off carefully4 ,mutton fat 7which is tallow7 is unfit for all cookery4 ,,trout4--,trout is considered a very nice fish1 and is in season in the summer4 ,when fresh it is a fine flesh color1 and its spots are very bright4 ,to fry trout1 dry them in a cloth4 ,score them deeply1 and touch each incision or cut with a little cayenne4 ,dredge them with flour4 ,grate some bread-crumbs very fine1 and in another pan beat some eggs very light and thick4 ,dip each fish twice in the egg1 and twice in the crumbs1 and fry them in plenty of boiling lard1 or in a mixture of lard and fresh butter4 ,when done1 drain them1 and send them to table with a dish of cucumbers sliced and dressed in the usual way1 with vinegar1 pepper and salt4 ,if boiled1 serve them up with egg sauce4 ,if broiled1 eat them with cold butter and cayenne4 ,,stewed ,,trout4--,this is a dish for company4 ,mix together as much cold water and sweet white wine1 in equal quantities1 as will well cover the fish4 ,when done1 take them out of the stew pan1 drain them1 and keep them hot while you prepare the gravy4 ,for this1 thicken the liquid with a piece of fresh butter divided into four1 each bit rolled in flour2 and add two or more well-beaten eggs1 and season with powdered mace and nutmeg4 ,mix all this together1 give it one boil up1 and pour it over the trout1 after they are dished for table4 ,,baked ,,trout4--,having cleaned the trout1 wrap each fish in a very thin slice of bacon1 sprinkled with minced sweet marjoram1 and seasoned with cayenne and mace4 ,inclose each fish in a white paper1 cut larger than to fit exactly4 ,fasten the papers with strings or pins1 to be removed before the fish goes to table4 ,lay the trout in a square tin pan1 and bake them in the papers1 which must be taken off when the fish are done2 but serve them up with the bacon round them or not1 as you please4 ,,salt ,,cod4--,the afternoon before the fish is to be eaten1 put it to soak in plenty of cold water4 ,cover it1 and let it stand in a warm place all night4 ,in the morning pour off that water1 wash the fish clean1 and scrub the outside with a brush4 ,put it into a kettle with cold water sufficient to cover it well2 and let it boil fast till near dinner time1 skimming it well4 ,about half an hour before dinner1 pour off this boiling water1 and substitute a sufficiency of cold4 ,in this last water give the fish one boil up4 ,send it to table with egg sauce1 made with plenty of butter1 and hard-boiled eggs cut in half1 and laid closely along the back of the fish1 to be helped with it4 ,accompany the cod with a plate of sliced beets drest with vinegar4 ,next morning you may take what is left1 and having removed all the bone1 mince the fish1 and mix it with an equal quantity of mashed potatos1 adding some butter1 pepper1 and raw egg4 ,make the whole into balls or flat cakes1 and fry them in drippings or lard4 ,they are good at breakfast4 ,on every one put a small spot of pepper4 ,,fried ,,smelts4--,the smelt is a very nice little fish1 which has a peculiarly sweet and delicate flavor of its own1 that requires1 to be tasted in perfection1 no other cooking than plain broiling or frying in fresh lard4 ,do not wash them1 but wipe them dry in a clean cloth2 having opened and drawn them1 7they should be drawn through the gills17 and cut off the heads and tails1 dredge them with flour4 ,the frying-pan must be more than two-thirds full of boiling lard2 boiling hard when the smelts are put in1 so as to float them on the surface4 ,if there is not sufficient lard1 or if it is not boiling1 the fish will sink and be dark colored1 and greasy4 ,about ten minutes are sufficient for the small ones1 and fifteen for those of a larger size4 ,when done1 drain off the lard and send them to the breakfast table on a hot dish4 ,if you prefer retaining the heads and tails1 dish them1 alternately1 with the heads up and tails down4 ,,fried ,,cat-,,fish4--,the best cat-fish are the small ones4 ,if too large1 they are generally coarse and strong4 ,they must be cooked quite fresh2 if possible1 directly out of the water4 ,they are very popular at fishing parties4 ,wash and clean them1 cutting off their heads and tails1 and removing the upper part of the back-bone1 near the shoulders4 ,score them along the back1 with deep gashes or incisions4 ,dredge them with flour1 and fry them in plenty of lard1 boiling fast when the cat-fish are put into the pan4 ,or1 you may fry them in the drippings or gravy saved from roast beef1 or veal4 ,they are very nice dipped in a batter of beaten egg and grated bread-crumbs1 or they may be done in a plain1 though not so nice a way1 with indian meal instead of bread-crumbs4 ,drain off the lard before you dish them4 ,touch each incision or cut1 very slightly1 with a little cayenne before they go to table4 ,cat-fish are a breakfast dish1 and are also eaten at supper4 ,porgie and tutaug are cooked in this manner4 ,any fish may be fried as above1 when not split open4 ,,fine ,,chowder4--,this is ,commodore ,stovens's receipt3--,take four table-spoonfuls of minced onions that have been fried with slices of salt pork2 two pilot-biscuits broken up2 one table-spoonful of minced sweet marjoram1 and one of sweet basil2 a quarter of a bottle of mushroom catchup2 half a bottle of port wine2 half a nutmeg grated2 a few cloves1 and mace1 and pepper-corns2 six pounds of fresh cod1 and sea-bass1 cut in slices4 ,put the whole into a pot1 with water enough to cover it about an inch4 ,boil it steadily for an hour1 carefully stirring it4 ,serve it up hot in a large deep dish4 ,chowder may be made as above1 substituting clams for the cod4 ,the clams must be chopped small4 ,you may1 for variety1 make chowder with oysters1 or with boiled lobsters1 or crabs2 always beginning the mixture with pork fried with onions4 ,,yankee ,,chowder4--,having sliced very thin some salt fat pork1 season it with pepper1 lay it in the bottom of a large iron pot1 set it over the fire1 and let it fry4 ,when done1 take out the pork1 leaving the liquid fat in the bottom4 ,next1 peel and slice some onions1 and lay them on the fat4 ,pour in sufficient clam or oyster liquor to stew the onions4 ,have ready a sufficient quantity of sea-bass1 black fish1 tutaug1 porgie1 haddock1 or fresh cod4 ,cut the fish in small pieces1 and put it into the pot4 ,add plenty of potatos pared and quartered4 ,then some clam liquor2 and lastly1 some crackers1 7soaked and split17 or some soda biscuit2 the crackers to cover the top4 ,if you wish to fill a large pot1 repeat all these ingredients1 arranging them in layers4 ,if there is not gravy enough1 add some boiling milk1 poured in at the last1 and enriched with bits of butter mixed with flour4 ,cover the pot closely1 and let it stew half an hour1 or more1 till all the contents are thoroughly done4 ,you may bake the chowder in an iron oven1 over a wood fire1 heaping live coals on the oven lid4 ,,clam ,,chowder4--,put into boiling water from fifty to a hundred of the small sand clams2 and when all their shells have opened1 take them out1 as they are then sufficiently boiled4 ,extract all the hard1 or tough1 uneatable part1 and throw it away4 ,slice thin as much salt pork as1 when fried in the bottom of a large pot1 will produce half a pint of liquid or gravy4 ,take out all the pork1 leaving the liquid in the pot4 ,add to it a layer of clams4 ,then a layer of biscuit soaked in milk or warm water4 ,next another layer of clams2 then another layer of soaked biscuit2 then more clams4 ,season it with pepper and mace4 ,if there is no objection to onions1 add three or four boiled and sliced1 and some minced marjoram4 ,also1 some potatos1 boiled1 peeled1 and quartered4 ,let the last layer be clams1 and then cover the whole with a good paste1 and bake it in an iron oven1 or boil it in an iron pot4 ,chowder of fresh codfish1 halibut1 sea-bass1 or any other good fish1 is made as above4 ,halibut requires a much larger portion of seasoning1 and a little more pork4 ,though very large and therefore very profitable1 it is in itself the most tasteless of all fish4 ,plain boiled halibut is not worth eating4 ,,salmon4--,in choosing a salmon1 see that the gills are a fine red1 the eyes full1 the scales clear1 and the whole fish stiff2 the flesh being of the peculiar red known as salmon-color4 ,between the flakes is a substance called the curd1 which gives it firmness4 ,by keeping1 this substance melts down and the flesh becomes soft4 ,a salmon can only be eaten in perfection on the sea-coast where it was caught1 and on the same day4 ,to transport it any distance1 it must be enclosed in a box1 and well packed in ice4 ,in ,america1 salmon is found in the greatest perfection on the coast of ,maine1 in the ,kennebec4 ,very fine ones are brought to ,boston market4 ,they also abound on the coasts of ,california and ,oregon4 ,the ,american salmon is much larger than those of ,europe4 ,it is so fine a fish that its own flavor is better than any that can be communicated except by the most simple sauce4 ,it requires as much boiling as meat1 that is1 a quarter of an hour for every pound4 ,it is in season from ,may till ,august or ,september4 ,the lake salmon is good1 but inferior to that of the ocean1 in size1 richness1 and color4 ,in boiling a large fish1 to judge if it is done1 draw up the strainer or fish-plate1 and with a thin knife try if the flesh separates easily from the bone4 ,if you can loosen it immediately1 it is cooked enough4 ,it injures a fish to let it get cool in the water4 ,,boiled ,,salmon4--,after carefully emptying the salmon1 wash it very clean from the blood inside1 and remove the scales4 ,to preserve the fine color of the salmon1 or to set the curd or creamy substance between the flakes1 it should be put into boiling water1 allowing to a gallon of water a handful of salt4 ,after the water has been boiling a few minutes1 and has been skimmed1 put in the fish1 7laying it on the drainer17 and let it boil moderately fast1 skimming it well4 ,it must be thoroughly boiled4 ,underdone fish of every kind is disgusting and unwholesome4 ,before it is taken from the fish kettle ascertain if it is sufficiently cooked1 by trying if the back-bone easily loosens from the flesh4 ,a quarter of an hour may be allowed for each pound1 for a large thick salmon requires as much cooking as meat4 ,when you take it up1 drain it well1 and serve it up immediately4 ,have ready some lobster sauce1 or shrimp1 if more convenient4 ,to make it1 mince the meat of a boiled lobster1 mashing the coral with it1 and mix it with melted or drawn butter1 made very thick1 and having but a very small portion of water4 ,for shrimp sauce1 boil the shrimps1 take off their heads1 and squeeze out their bodies from the shells4 ,thicken with them the drawn butter4 ,nothing should go with salmon that will interfere with the flavor of this fine fish1 or give it any taste that will overpower or weaken its own4 ,many prefer salmon with nothing more than cold butter spread on after it is helped4 ,we think1 ourselves1 that when the butter is very good1 it is not improved 7for salmon7 by the addition of flour and water2 and a very little is sufficient4 ,you need use nothing from the castors except cayenne4 ,it is usual to eat cucumbers with salmon1 and no other vegetables2 the cucumbers to be pared1 sliced1 laid in cold water1 and dressed1 and served up by themselves1 with a little plate for each person1 that the vinegar1 c41 of the cucumbers may not impart too much acid to the salmon4 ,in places remote from the sea1 a whole salmon is seldom seen at table but at dinner parties1 or at good hotels4 ,in a very hot climate it should not be seen at all4 ,when in season1 it can be bought in any quantity by the pound1 for a small family4 ,for a small dinner company1 from four to six pounds will suffice4 ,cook salmon-trout in the same manner4 ,large fish should be helped with a silver fish trowel4 ,,roasted ,,salmon4--,take a large piece of fine fresh salmon1 cut from the middle of the fish1 well cleaned and carefully scaled4 ,wipe it dry in a clean coarse cloth4 ,then dredge it with flour1 put it on the spit1 and place it before a clear bright fire4 ,baste it with fresh butter1 and roast it well2 seeing that it is thoroughly done to the bone4 ,serve it up plain2 garnishing the dish with slices of lemon1 as many persons like a little lemon-juice with salmon4 ,this mode of cooking salmon will be found excellent4 ,a small one1 or a salmon-trout1 may be roasted whole4 ,,baked ,,salmon4--,a small salmon may be baked whole4 ,stuff it with forcemeat made of bread-crumbs2 chopped oysters1 or minced lobster2 butter1 cayenne1 a little salt1 and powdered mace1--all mixed well1 and moistened with beaten yolk of egg4 ,bend the salmon round1 and put the tail into the mouth1 fastening it with a skewer4 ,put it into a large deep dish2 lay bits of butter on it at small intervals2 and set it into the oven4 ,while baking1 look at it occasionally1 and baste it with the butter4 ,when one side is well browned1 turn it carefully in the dish1 and add more butter4 ,bake it till the other side is well browned4 ,then transfer it to another dish with the gravy that is about it1 and send it to table4 ,if you bake salmon in slices1 reserve the forcemeat for the outside4 ,dip each slice first in beaten yolk of egg1 and then in the forcemeat1 till it is well coated4 ,,broiled ,,salmon4--,wash carefully all traces of blood from the inside of the fish4 ,cut it into rather thick slices1 or fillets4 ,dry them in a clean cloth1 and dredge them with flour4 ,chalk the bars of the gridiron1 or grease them with lard or suet1 or the dripping of beef or veal1 to prevent the fish from sticking4 ,let the fire be a bed of clear bright hot coals4 ,broil the slices well on both sides2 and when done1 transfer them to a hot dish1 and lay a bit of fresh butter on each1 and season them a little with cayenne4 ,fresh codfish may be cut into steaks1 and broiled as above4 ,also halibut1 or any other large fish4 ,serve up shrimp or lobster sauce1 with all cutlets or steaks of large fish4 ,,fried ,,salmon ,,cutlets4--,having washed1 dried and floured the cutlets1 put near a pound of fresh lard into a frying pan1 set it over a clear brisk fire till it boils fast4 ,have ready a marinade or dressing made of grated bread-crumbs1 chopped sweet-marjoram1 beaten yolks of eggs1 and powdered mace--all well mixed4 ,dip each cutlet into this marinade twice over1 and fry them4 ,there must be plenty of lard1 so that the cutlets may float on its surface instead of sinking to the bottom1 and becoming dark1 heavy1 and greasy4 ,when they are done1 take them up with a perforated skimmer1 draining off the lard as you do so4 ,lay them on a hot dish1 and keep them hot till wanted4 ,serve up with them mashed potatos made into flat cakes1 and browned with a salamander or red hot shovel4 ,fresh codfish cutlets may be fried in this manner4 ,you may broil halibut as above4 ,halibut is too insipid for boiling4 ,,pickled ,,salmon4--,clean a fine fresh salmon1 and remove the bones4 ,cut off the head1 fins1 and tail4 ,fish1 to be pickled1 should 7instead of washing7 be wiped1 and rubbed with a clean dry cloth4 ,cut it into steaks or cutlets4 ,put it into a stone-ware jar with a close cover4 ,a broad low jar will be best4 ,sprinkle it with salt1 and cayenne4 ,add some grains of whole black pepper1 and some blades of mace1 seasoning it highly to make it keep well4 ,fill up the jar with the best cider vinegar1 set it in a moderate oven1 and bake it till thoroughly done2 adding more vinegar1 if it seems too dry4 ,then cover the jar very closely1 with the lid--if there is the smallest crack1 paste all round a fillet of strong1 white paper4 ,whenever you open the jar to take out some of the salmon for use1 add some fresh vinegar4 ,keep the jar in a dry cool place4 ,if properly done1 and well seasoned1 it will keep several months4 ,,broiled ,,fresh ,,mackerel4--,mackerel cannot be eaten too fresh1 as no fish spoils so soon2 for which reason in ,england mackerel is permitted to be sold on ,sundays4 ,we have heard in ,london the fishwomen crying it about the streets on ,sunday morning before church time4 ,and even then it is far inferior to mackerel taken immediately out of the sea1 at the places on the coast4 ,it is generally broiled1 as no other cooking seems to suit it1 and draw forth its true flavor4 ,split your mackerel1 remove the bone1 and cut off the heads and tails4 ,dredge them on both sides with flour1 and sprinkle the inside with black pepper and a little salt4 ,have your gridiron very hot1 over a clear fire1 and grease the bars with lard1 or chalk them to prevent the fish from sticking4 ,broil them well on both sides1 and when they are done1 and very hot1 lay some bits of fresh butter upon them4 ,cover to keep them warm1 and send them to table as soon as possible4 ,they are a fine breakfast fish1 and good at a plain dinner4 ,for sauce1 cold butter is all that is necessary1 but you may mix with it1 chopped parsley1 or minced fennel4 ,at the best ,english tables1 stewed gooseberries1 pulped through a sieve and sweetened1 is the fashionable sauce for broiled mackerel1 or lemon-juice is squeezed profusely over the fish4 ,to this the lovers of fruit with every thing1 will not object4 ,if a mackerel is fresh1 the eyes will be full and lively1 the gills very red1 and the stripes or bars on the back a very dark color1 7nearly black17 and strongly marked2 and the body thick4 ,if thin and flat below the shoulders1 the eyes sunk1 the gills pale1 and the dark stripes dull and indistinct1 the fish is unfit to eat4 ,,fried ,,mackerel4--,for frying1 take small mackerel1 as fresh as possible4 ,wash them1 dry them in a clean cloth1 and score them deeply in the back1 making several deep cuts4 ,season them with a little salt and pepper4 ,go over them with beaten egg1 and then cover them thickly with grated bread-crumbs2 which1 for this purpose1 are superior to indian meal or pounded crackers4 ,fry them in boiling lard1 and dish them hot4 ,send them to table with a dish of potatos sliced and fried in butter4 ,any fish may be fried in this manner4 ,if large1 cut it into pieces4 ,,fried ,,halibut4--,there is a great deal of eating in a halibut1 as it is a fish of immense size1 and has only the back bone4 ,it is sold in pieces of any weight or quantity1 and is exceedingly white and delicate in appearance4 ,but it is so very insipid1 that when boiled it has no taste at all4 ,therefore it is always broiled or fried1 except at tables where economy is the chief consideration4 ,if broiled1 it is done in the same manner as any other large fish1 but to make it palatable requires something to give it a little taste4 ,to fry halibut--take a piece from the middle of the fish1 wash it very carefully1 and dry it in a clean cloth4 ,then cut it into thick fillets1 extracting the bone1 which is easily done with a sharp knife1 loosening the flesh from the bone1 and raising it as you proceed4 ,remove the skin4 ,you may also cut the fillets into slices about an inch thick4 ,season with cayenne1 and a very little salt4 ,cover them slightly with nice butter4 ,have ready in one pan plenty of grated bread-crumbs2 in another a sufficiency of beaten yolk of egg1 seasoned with powdered mace and nutmeg4 ,dip the slices first into the egg1 then into the pan of bread-crumbs4 ,do this twice over1 to every slice4 ,have ready over the fire a hot frying pan full of boiling lard4 ,put in the slices and fry them well4 ,when one side is done1 turn the other4 ,when all are done1 take them from the frying pan with a perforated skimmer1 and drain them4 ,keep them hot between two heated dishes4 ,cooked in this manner1 the halibut will be sufficiently flavored and is a profitable fish4 ,instead of frying1 the halibut steaks may be broiled over a clear fire1 on a grooved gridiron4 ,having first buttered it1 dip each steak1 as above1 in bread-crumbs and egg1 and lay upon each steak a large tomato opened1 and stuffed with a forcemeat of bread-crumbs seasoned with butter1 pepper1 and mace4 ,this will be found a very nice way of cooking halibut4 ,fresh cod may be done in the same manner4 ,cold halibut is sometimes drest as salad for the tea-table4 ,,boiled ,,turbot ,,or ,,sheep',s-,,head ,,fish4--,having cleaned and washed the fish1 soak it an hour or two in salt and water to draw off the slime4 ,then let it lie half an hour or more in cold water4 ,afterwards drain1 and wipe it dry4 ,score the back deeply with a knife4 ,the whiteness of the fish will be improved by rubbing it over with a cut lemon4 ,the fish kettle must be large1 and nicely clean4 ,lay the fish with its back downward1 on the strainer of the kettle4 ,cover it well with cold water1 7milk and water in equal portions will be better still17 and add a small spoonful of salt4 ,do not let it come to a boil too fast1 and skim it carefully4 ,when the scum has ceased to rise1 diminish the heat under the kettle1 and let it simmer for about half an hour or more2 not allowing it to boil hard4 ,when the fish is done1 take it up carefully with a fish-slice2 and having prepared the sauce1 pour it over the fish and send it to table hot4 ,for the sauce1 mix together very smoothly1 with a broad-bladed knife1 a quarter of a pound of fresh butter1 and two table-spoonfuls of flour4 ,put them into a clean sauce-pan1 and hold it over the fire1 and stir them till melted4 ,then add a large salt-spoonful of powdered mace1 and as much cayenne as will lie on a sixpence4 ,it will be much improved by the addition of some boiled lobster1 chopped small4 ,when the sauce has simmered five minutes1 add very gradually half a pint of rich cream1 and let it come almost to a boil1 stirring all the time4 ,after the fish is taken up1 pour the sauce over it hot4 ,or you may send it to table in a sauce-boat4 ,in this case ornament the fish with the coral of the lobster put on in a handsome figure4 ,another way of dressing this fish is1 after it has been boiled1 to set it on ice to get cold2 and then1 having carefully removed the bones1 cut the flesh into small squares1 put it into a stew-pan1 and having mixed the above sauce1 add it to the fish1 and let it stew slowly in the sauce2 but do not let it come to a boil4 ,when thoroughly hot1 take it up1 and send it to table in a deep dish4 ,,baked ,,turbot ,,or ,,sheep',s-,,head ,,fish4--,having cleaned the fish1 soak it an hour or two in salt and water1 and afterwards wash it well through two or three fresh waters4 ,then dry it in a clean towel4 ,score it deeply across the back2 and then lay it in a deep white baking-dish4 ,mix together a large tea-spoonful of powdered mace and nutmeg2 add a salt-spoon of cayenne2 a few sprigs of sweet marjoram and sweet basil1 finely minced2 two large table-spoonfuls of fresh butter2 and two table-spoonfuls of grated bread-crumbs4 ,stir this mixture into a pint of rich cream4 ,pour this marinade over the fish1 cover it1 and let it stand half an hour4 ,then bake it in the marinade2 and send it hot to table4 ,if the fish is too large to be baked whole1 cut it into fillets1 extracting the bone4 ,salmon-trout may be baked in this manner4 ,,sea ,,bass ,,with ,,tomatos4--,take three large fine sea-bass1 or black-fish4 ,cut off their heads and tails1 and fry the fish in plenty of lard till about half done4 ,have ready a pint of tomatos1 that have been pickled cold in vinegar flavored with a muslin bag of mixed spices4 ,drain the tomatos well from the vinegar2 skin them1 and mash them in a pan2 dredging them with about as much flour as would fill a large table-spoon heaped up4 ,pour the mixture over the fish while in the frying pan2 and continue frying till they are thoroughly done4 ,cutlets of halibut may be fried in this manner with tomatos3 also1 any other pan-fish4 ,beef-steaks or lamb-chops are excellent fried thus with tomatos4 ,,baked ,,salmon-,,trout4--,having cleaned the fish1 and laid it two hours in weak salt and water1 dry it in a cloth1 and then rub both the inside and outside with a seasoning of cayenne pepper1 powdered mace1 nutmeg1 and a little salt1 mixed well together4 ,then lay it in a deep baking-pan1 turn the tail round into the mouth1 and stick bits of fresh butter thickly over the fish4 ,put it into an oven1 and bake it well2 basting it frequently with the liquid that will soon surround it4 ,when you suppose it to be nearly done1 try it by sticking down to the backbone a thin-bladed knife4 ,when you find that the flesh separates immediately from the bone1 it is done sufficiently4 ,serve it up with lobster-sauce4 ,any large fresh fish may be baked in this way4 ,,cream ,,trout4--,having prepared the trout very nicely1 and cut off the heads and tails1 put the fish into boiling water that has been slightly salted1 and simmer them for five minutes4 ,then take them out1 and lay them to drain4 ,put them into a stew-pan1 and season them well with powdered mace1 nutmeg1 and a little cayenne1 all mixed together4 ,put in as much rich cream as will cover the fish1 adding the fresh yellow rind of a small lemon1 grated4 ,keep the pan covered1 and let the fish stew for about ten minutes after it has begun to simmer4 ,then dish the fish1 and keep them hot till you have finished the sauce4 ,mix1 very smoothly1 a small table-spoonful of arrow-root1 the juice of the lemon1 and two table-spoonfuls of sugar1 and stir it into the cream4 ,pour the sauce over the fish1 and then send them to table4 ,turbot or sheep's-head fish may be dressed as above2 of course it will require a larger proportion of seasoning1 c41 and longer time to cook4 ,carp is very nice stewed in this manner4 ,,stewed ,,codfish4--,take fine fresh cod1 and cut it into slices an inch thick1 separated from the bones4 ,lay the pieces of fish in the bottom of a stew-pan3 season them with grated nutmeg2 half a dozen blades of mace2 a salt-spoonful of cayenne pepper2 and a small saucer full of chopped celery2 or a bunch of sweet herbs tied together4 ,add a pint of oyster liquor1 and the juice of a lemon4 ,cover it close1 and let it stew gently till the fish is almost done1 shaking the pan frequently4 ,then take a piece of fresh butter the size of an egg2 roll it in flour1 and add it to the stew4 ,also1 put in two dozen large fine oysters1 with what liquor there is about them4 ,cover it again2 quicken the fire a little1 and let the whole continue to stew five minutes longer4 ,before you send it to table1 remove the bunch of sweet herbs4 ,rock-fish may be stewed in this manner4 ,fresh salmon also4 ,,fried ,,codfish4--,take the middle or tail part of a fresh codfish1 and cut it into slices not quite an inch thick1 first removing the skin4 ,season them with a little salt and cayenne pepper4 ,have ready in one dish some beaten yolk of egg1 and in another some grated bread-crumbs4 ,dip each slice of fish twice into the egg1 and then twice into the crumbs4 ,fry them in fresh butter1 and serve them up with the gravy about them4 ,halibut may be fried as above4 ,,stewed ,,halibut4--,cut the fish into pieces about four inches square1 of course omitting the bone4 ,season it very slightly with salt1 and let it rest for half an hour4 ,then take it out of the salt1 put it into a large deep dish1 and strew over it a mixture of cayenne pepper1 ground white ginger1 and grated nutmeg4 ,lay among it some small bits of fresh butter rolled in grated bread4 ,add half a pint of vinegar1 7tarragon vinegar if you have it47 ,place the dish in a slow oven1 and let the halibut cook till thoroughly done1 basting it very frequently with the liquid4 ,when nearly done1 add a large table-spoonful or more of capers1 or pickled nasturtions4 ,halibut is a very insipid fish2 but this mode of cooking will give it taste4 ,,stewed ,,rock-,,fish4--,take a large rock-fish1 and cut it in slices near an inch thick4 ,sprinkle it very slightly with salt1 and let it remain for half an hour4 ,slice very thin half a dozen large onions4 ,put them into a stew-pan with a quarter of a pound of fresh butter1 cut into bits4 ,set them over a slow fire1 and stir them continually till they are quite soft1 taking care not to let them become brown4 ,then put in the sliced fish in layers2 seasoning each layer with a mixture of white ground ginger1 cayenne pepper1 and grated nutmeg2 add some chopped parsley1 and some bits of butter rolled in flour4 ,pour in a pint of water1 and1 if you choose1 a wine-glass of vinegar1 7tarragon vinegar will be best4,b7 ,set it over a good fire and let it cook about an hour4 ,when done1 take out the fish carefully1 to avoid breaking the slices4 ,lay it in a deep dish that has been made hot1 and cover it immediately4 ,have ready the beaten yolks of two eggs4 ,stir them into the gravy4 ,give it one boil up2 and then either pour it over the fish1 or serve it up in a sauce-boat4 ,b ,to make this vinegar--half fill a bottle with tarragon leaves1 and fill it quite up with the best cider vinegar4 ,cork it tightly1 and do not remove the tarragon1 but let it remain always at the bottom4 ,the flavor is very fine4 ,halibut1 fresh cod1 or any other large fish may be stewed in this manner4 ,,to ,,keep ,a ,,shad ,,fresh4--,by the following process1 7which we can highly recommend from experience17 a shad may be kept twenty-four hours1 or indeed longer1 so as to be perfectly fresh in taste and appearance4 ,for instance1 if brought fresh from market on ,saturday morning1 it may be broiled for breakfast on ,sunday1 and will seem like a fresh shad just from the water4 ,immediately on bringing it in1 let it be scaled1 cleaned1 washed1 split1 and wiped dry2 cutting off the head and tail4 ,spread the shad open on a large flat dish4 ,mix well together in a cup1 a heaped table-spoonful of brown sugar2 a heaped tea-spoonful of cayenne pepper1 and a tea-spoonful of fine salt2 and then rub the mixture1 thoroughly and evenly1 all over the inside of the fish2 which1 of course1 must be spread with the skin or outside downward4 ,cover it closely with a large tin cover or with another dish1 and set it immediately on ice or in a very cold place1 and let it rest till next morning1 or till it is wanted for cooking4 ,immediately before you put it on the gridiron1 take a clean towel and carefully wipe off the whole of the seasoning1 not letting a particle of it remain round the edges1 or anywhere else4 ,then put the shad on a previously heated gridiron1 over hot coals1 and broil it well4 ,butter it1 and send it hot to table1 where every one can season it again1 according to their taste4 ,,planked ,,shad4--,this is the best way of cooking shad when in perfection1 just out of the river2 and it is much in use at fishing party dinners4 ,a board or plank1 about three inches thick and two feet square1 must be provided for the purpose4 ,this plank should be of well-seasoned oak or hickory1 and very clean4 ,a pine board will very soon catch fire and burn2 besides communicating to the fish a taste of turpentine or rosin4 ,take a very fine shad1 and 7having cut off the head and tail17 split it down the back1 clean it1 wash it well1 and wipe it dry4 ,sprinkle it with salt1 and cayenne4 ,stand up the board before the fire till it becomes very hot1 and almost begins to char4 ,then nail to the hot board the spread-open shad1 with the back or skin-side next to the plank1 securing it with a few nails1 not driven in so hard that they cannot easily be drawn out4 ,begin to roast it with the head downward4 ,after a while turn the other end of the plank1 so as to place the tail downward4 ,turn it frequently up or down1 that the juices of the fish may be equally dispersed throughout4 ,when done1 butter it with fresh butter1 and send it to table on the board2 under which1 place a large dish or tray4 ,help it to the company off the plank4 ,this mode of cooking a shad will be found superior to all others2 and is so generally liked1 that two at least will be required1 one at each end of the table4 ,it is much enjoyed by parties who have dinners on the banks of the river1 and bespeak of the fishermen shad just out of the water4 ,lake salmon may be cooked in this manner on a plank4 ,also1 blue fish1 and the lake white fish4 ,at the principal household stores1 shad-boards of oak are now to be purchased ready made4 ,the cost is from a dollar to seventy-five cents4 ,they are very strong and smooth1 and furnished with thick wires crossing the board diagonally4 ,behind these the fish is to slip in without nailing4 ,they are much used1 and we advise every house-keeper to get one4 ,we see very nice ones at ,carryl's ,furnishing ,store1 ,chestnut street1 ,philadelphia4 ,,shell ,,fish4 ,,to ,,choose ,,oysters4--,insert a knife1 and if the shell instantly closes firmly on the knife1 the oysters are fresh4 ,if it shuts slowly and faintly1 or not at all1 they are dying1 or dead4 ,when the shells of raw oysters are found gaping open they are fit for nothing but to throw away1 and should not have been seen in the market1 as they are quite dead and decomposition has commenced4 ,clams the same4 ,,to ,,feed ,,oysters4--,when it is necessary to keep oysters a day or two before they are cooked1 they must be kept clean and fed1 otherwise they will die and spoil4 ,put them into a large tub of clean water2 wash from them the mud and sand1 and scrub them with a birch broom4 ,then pour off that water1 and give them a clean tubful1 placing the oysters with the deep or large side downward1 and sprinkling them well1 with salt mixed with it1 allowing about a pint of salt to every two gallons of water4 ,but if you have a very large quantity of oysters1 add to the salt and water several handfuls of indian meal4 ,repeat this every twelve hours1 with fresh water and meal4 ,always at the time of high water1 oysters may be seen to open their shells1 as if in expectation of their accustomed food4 ,if this is carefully continued1 they will remain plump and healthy for two days4 ,terrapins also1 and other shell fish1 should have the salt and water changed every twelve hours1 and be fed with corn meal4 ,turtle must also be well fed1 and allowed salted water to swim in4 ,,stewed ,,oysters4--,get two hundred or more fine large fresh oysters4 ,drain them from their liquor1 7saving it in a pitcher17 and put them into a stew-pan with a quarter of a pound of fresh butter1 and set them over the fire4 ,when they have simmered1 and have almost come to a boil1 remove them from the fire2 and have ready a pan of very cold water4 ,take out the oysters1 7one at a time1 on a fork17 and put them into the cold water4 ,this will plump them1 and render them firm4 ,having saved about half their liquor1 put it into the stew-pan1 seasoned well with blades of mace1 grated nutmeg1 whole pepper-corns1 and a little cayenne4 ,stir in half a pint or more of thick rich cream2 and if you cannot procure cream1 an equal quantity of nice fresh butter divided into bits1 slightly dredged with a very little flour4 ,boil the liquor by itself1 and when it comes to a boil1 take the oysters out of the cold water1 and put them into the boiling liquor4 ,in five minutes remove the pan from the fire1 7the oysters having simmered17 and transfer them to a tureen or deep dish1 in the bottom of which has been laid a buttered toast1 that has previously been dipped a minute in hot water or milk4 ,,french ,,stewed ,,oysters4--,wash fifty fine large oysters in their own liquor1 then strain it into a stew-pan1 putting the oysters in a pan of cold water4 ,season the liquor with a large glass or half a pint of white wine1 7sherry or ,madeira17 the juice of two lemons1 six or seven blades of mace1 and a small grated nutmeg4 ,boil the seasoned liquor2 and skim1 and stir it well4 ,when it comes to a boil1 put in the oysters4 ,give them one good stir1 and then immediately take them from the fire1 transfer them to a deep dish1 and send them to table4 ,they are not to boil4 ,many persons consider this the finest way of cooking oysters for company4 ,try it4 ,the oysters must be of the very best4 ,,fried ,,oysters4--,for frying1 take only the largest and finest oysters4 ,they should be as fresh as you can get them4 ,salt oysters are not good for frying4 ,take them out of their liquor1 carefully1 with a fork1 picking off whatever bits of shell may be about them4 ,dry them in a clean napkin4 ,prepare some grated bread-crumbs1 or pounded cracker1 or soda biscuit1 seasoned with cayenne pepper4 ,have ready plenty of yolk of egg beaten till very light2 and to each egg allow a large tea-spoonful of rich cream1 or of the best fresh butter4 ,beat the egg and cream together4 ,dip each oyster first into the egg1 c41 and then into the crumbs4 ,repeat this twice till the oysters are well-coated all over4 ,have ready boiling1 in a frying-pan1 an equal mixture of fresh butter and lard4 ,it must come nearly to the edge or top of the frying-pan1 and be boiling fast when the oysters go in2 otherwise they will be heavy and greasy1 and sink to the bottom4 ,fry them of a yellow brown on both sides4 ,send them to table very hot4 ,oysters will be found much the best when fried in grated bread-crumbs4 ,cracker-crumbs form a hard1 tough coating that is very indigestible1 and also impairs the flavor4 ,use no salt in making the batter4 ,omit it entirely4 ,it overpowers the taste of the oysters4 ,,oyster ,,fritters4--,allow to each egg a heaped table-spoonful of flour1 and a jill or small tea-cupful of milk4 ,beat the eggs till very light and thick2 then stir them1 gradually1 into the pan of milk1 in turn with the flour1 a little at a time4 ,beat the whole very hard4 ,have ready the oysters1 that you may proceed immediately to baking the fritters4 ,the oysters should be fresh1 and of the largest size4 ,having drained them from their liquor1 and dried them separately in a cloth1 and dredged them with flour1 set over the fire a frying-pan nearly full of lard4 ,when it boils fast1 put in a large spoonful of the batter4 ,then lay an oyster upon it1 and cover the oyster with another spoonful of batter4 ,fry the fritters of a nice yellow4 ,as they are done1 take them up1 drain off the lard from the oysters1 and keep them hot till they go to table4 ,this will be found a very fine receipt if exactly followed4 ,,clam ,,fritters4--,put a sufficient quantity of clams into a pot of boiling water4 ,the small sand-clam will be best4 ,when the shells open wide1 take them out1 extract the clams from the shells1 and put them into a stew-pan4 ,strain their liquor1 and pour about half of it over the clams2 adding a little black pepper4 ,they will require no salt4 ,let them stew1 slowly1 for half an hour2 then take them out2 drain off all the liquor2 and mince the clams as fine as possible1 omitting the hardest parts4 ,you should have as many clams as will make a large pint when minced4 ,make a batter of seven eggs1 beaten till very thick and light1 and then mixed gradually with a quart of milk1 and a pint of sifted flour1 stirred in by degrees1 and made perfectly smooth and free from lumps4 ,then1 gradually1 mix the minced clams with the batter1 and stir the whole very hard4 ,have ready in a frying-pan over the fire1 a sufficiency of boiling lard4 ,put in1 with a spoon1 the batter so as to form fritters1 and fry them light brown4 ,drain them well when done and serve them up hot4 ,oyster fritters may be made as above3 except that the oysters must be minced raw1 and mixed into the batter without having been stewed4 ,soft-crab ,fritters4--,use only the bodies of the crabs1 and proceed as above4 ,,scolloped ,,clams4--,having boiled a quantity of small sand-clams till they open of themselves1 remove them from the shells4 ,drain away the liquor1 and chop them small1 omitting the hardest parts4 ,season them with black pepper and powdered mace1 and mix them with grated bread-crumbs and fresh butter4 ,get some large clean clam-shells1 and fill them to the edge with the above mixture1 moistened with a very little of the liquor4 ,cover the surface with grated crumbs1 and add to each one a small bit of butter4 ,set them in an oven1 and bake them light brown4 ,send them to table in the shells they were baked in1 arranged on large dishes4 ,they are eaten at breakfast and supper4 ,clams must always have the shells washed before they are boiled4 ,oysters are frequently scolloped in this manner1 minced1 and served up in large clam shells4 ,boiled crabs1 also1 are cooked1 minced1 and prepared in this way1 and sent to table in the back-shell of the crab4 ,all these scollops are improved by mixing among them some hard-boiled eggs1 minced or chopped2 or some raw egg beaten4 ,,roasted ,,oysters4--,the old-fashioned way of roasting oysters is to lay them on a hot hearth1 and cover them in hot cinders or ashes1 7taking them out with tongs when done17 or to put them into a moderate fire4 ,when done1 their shells will begin to open4 ,the usual way now is to broil them on large gridirons of strong wire4 ,serve them up in their shells on large dishes1 or on trays1 at oyster suppers4 ,at every plate lay an oyster knife and a clean coarse towel1 and between every two chairs set a bucket to receive the empty shells4 ,the gentlemen generally save the ladies the trouble of opening the oysters1 by performing that office for them4 ,have on the table1 to eat with the oysters1 bread-rolls1 biscuits1 butter1 and glasses with sticks of celery scraped1 and divested of the green leaves at the top4 ,have also ale or porter4 ,or1 you may take large oysters out of their shells1 dredge them lightly with flour1 lay them separately on a wire gridiron1 and broil them4 ,serve them up on large dishes1 with a morsel of fresh butter laid on each oyster4 ,,scolloped ,,oysters4--,drain the liquor from a sufficient quantity of fine fresh oysters2 and season them with blades of mace1 grated nutmeg1 and a little cayenne4 ,lay about a dozen of them in the bottom of a deep dish4 ,cut some slices of wheat bread1 and put them to soak in a pan of the oyster liquor 7previously strained47 ,soak the bread till it is soft throughout1 but not dissolved4 ,cover the oysters in the bottom of the dish1 with some slices of the soaked bread1 7drained from the liquor17 and lay upon the bread a few small bits of nice fresh butter4 ,then put in another layer of seasoned oysters2 then another layer of soaked bread with bits of butter dispersed upon it4 ,repeat this with more layers of oysters1 soaked bread1 and bits of butter1 till the dish is full1 finishing with a close layer of bread on the top4 ,set this into a hot oven1 and bake it1 a short time only1 or till it is well browned on the surface4 ,oysters require but little cooking1 and this bread has had one baking already4 ,the liquid that is about the bread is sufficient4 ,it requires no more4 ,scolloped oysters may be cooked in large1 clean1 clam-shells and served up on great dishes4 ,,pickled ,,oysters4--,take a hundred fine large oysters--set them over the fire in their own liquor--add two ounces of nice fresh butter1 and simmer them slowly for ten minutes2 skimming them well4 ,if they boil fast and long1 they will become hard and shrivelled4 ,take them off the fire and strain from them their liquor2 spread the oysters out on large dishes1 and place them in the air to cool fast1 or lay them in a broad pan of cold water4 ,this renders them firm4 ,strain the liquor1 and then mix with it an equal quantity of the best and purest clear cider-vinegar4 ,season 7if the oysters are fresh17 with a small tea-spoonful of salt1 two dozen whole pepper-corns1 and a table-spoonful of powdered mace and nutmeg1 mixed4 ,let the liquor boil till it is reduced to little more than enough to cover the oysters well4 ,put the oysters into a tureen1 or a broad stone jar4 ,pour the hot liquor over them1 and let them grow quite cold before they are eaten4 ,you may give them a fine tinge of pale pink color by adding to the liquor 7while boiling17 a little prepared cochineal4 ,,pickled ,,oysters4--,for keeping4--,have five or six hundred oysters of the finest sort and largest size4 ,proceed as in the foregoing receipt1 but increase1 proportionately1 the quantity of spice and vinegar4 ,put them in stone-ware jars1 securing the covers by pasting all round1 bands or strips of thick white paper2 and place on each jar1 on the top of the liquor1 a table-spoonful of salad oil4 ,use no other than genuine cider-vinegar4 ,much that is sold for the best white-wine vinegar is in reality a deleterious compound of pernicious drugs1 that will eat up or dissolve the oysters entirely1 leaving nothing but a sickening whitish fluid4 ,this vinegar is at first so overpoweringly sharp and pungent1 as to destroy1 entirely1 the taste of the spices2 and1 while cooking1 emits a disagreeable smell4 ,the oysters immediately become ragged1 and in less than an hour are entirely destroyed4 ,this vinegar acts in the same manner on all other pickles1 and the use of it should always be shunned4 ,drugs should not be employed in any sort of cookery1 though their introduction is now most lamentably frequent4 ,they ruin the flavor and are injurious to health4 ,,oyster ,,patties4--,make sufficient puff-paste for at least a dozen small patties4 ,roll it out thick1 and line with it twelve small tin patty-pans4 ,bake them brown in a brisk oven2 and when done set them to cool4 ,have ready two or three dozen large1 fine1 fresh oysters4 ,wash and drain them1 and put them into a stew-pan with no other liquid than just enough of their own liquor to keep them from burning4 ,season them with cayenne1 nutmeg1 and mace1 and a few of the green tops or leaves of celery sprigs minced small4 ,add a quarter of a pound of fresh butter1 divided into bits1 and laid among the oysters4 ,to enrich the gravy1 stir in1 at the last1 the beaten yolks of three or four eggs1 or some thick cream or butter4 ,let the oysters stew in this gravy about five minutes4 ,when the patties are beginning to cool1 fill each with one or two large oysters4 ,if you choose1 you can bake for every patty a small round lid of pastry1 to be laid lightly on the top1 so as to cover the oysters when they go to table4 ,for company1 make a large quantity of oyster patties1 as they are much liked4 ,,oyster ,,loaves4--,take some tall fresh rolls1 or small loaves4 ,cut nicely a round or oval hole in the top of each1 saving the pieces that come off4 ,then carefully scoop out most of the crumb from the inside1 leaving the crust standing4 ,have ready a sufficient quantity of large fresh oysters4 ,put the oysters with one-fourth of their liquor into a stew-pan2 adding the bread-crumbs1 a large piece of fresh butter1 some powdered nutmeg1 and mace4 ,stew them about ten minutes4 ,then stir in two or three large table-spoonfuls of cream2 take them off just as they are coming to a boil4 ,if cooked too long the oysters will become tough and shriveled1 and the cream will curdle4 ,fill the inside of your scooped loaves with the oysters1 reserving as many large oysters as you have loaves4 ,place the bit of upper-crust carefully on the top of each1 so as to cover the whole4 ,arrange them on a dish1 and lay on each lid one of the large oysters kept out for the purpose4 ,these ornamental oysters must be well drained from any liquid that is about them4 ,,oyster ,,omelet4--,having strained the liquor from twenty-five oysters of the largest size1 mince them small2 omitting the hard part or gristle4 ,if you cannot get large oysters1 you should have forty or fifty small ones4 ,break into a shallow pan six1 seven1 or eight eggs1 according to the quantity of minced oysters4 ,omit half the whites1 and1 7having beaten the eggs till very light1 thick1 and smooth17 mix the oysters gradually into them1 adding a little cayenne pepper1 and some powdered nutmeg4 ,put three ounces or more of the best fresh butter into a small frying-pan1 if you have no pan especially for omelets4 ,place it over a clear fire1 and when the butter1 7which should be previously cut up17 has come to a boil1 put in the omelet-mixture2 stir it till it begins to set2 and fry it light brown1 lifting the edge several times by slipping a knife under it1 and taking care not to cook it too much or it will shrivel and become tough4 ,when done1 clap a large hot plate or dish on the top of the omelet1 and turn it quickly and carefully out of the pan4 ,serve it up immediately4 ,it is a fine breakfast dish4 ,this quantity will make one large or two small omelets4 ,clam omelets may be made as above4 ,an omelet pan should be smaller than a common frying-pan1 and lined with tin4 ,in a large pan the omelet will spread too much1 and become thin like a pancake4 ,never turn an omelet while frying1 as that will make it heavy and tough4 ,when done1 brown it by holding a red-hot shovel or salamander close above the top4 ,excellent omelets may be made of cold boiled ham1 or smoked tongue2 grated or minced small1 mixed with a sufficiency of beaten eggs1 and fried in butter4 ,,broiled ,,oysters4--,take the largest and finest oysters4 ,see that your gridiron is very clean4 ,rub the bars with fresh butter1 and set it over a clear steady fire1 entirely free from smoke2 or on a bed of bright hot wood coals4 ,place the oysters on the gridiron1 and when done on one side1 take a fork and turn them on the other2 being careful not to let them burn4 ,put some fresh butter in the bottom of a dish4 ,lay the oysters on it1 and season them with pepper and grated nutmeg4 ,send them to table hot4 ,,oyster ,,pie4--,having buttered the inside of a deep dish1 line it with puff-paste rolled out rather thick2 and prepare another sheet of paste for the lid4 ,pat a clean towel into the dish 7folded so as to support the lid7 and then put on the lid2 set it into the oven1 and bake the paste well4 ,when done1 remove the lid1 and take out the folded towel4 ,while the paste is baking1 prepare the oysters4 ,having picked off carefully any bits of shell that may be found about them1 lay them in a sieve and drain off the liquor into a pan4 ,put the oysters into a skillet or stew-pan1 with barely enough of the liquor to keep them from burning4 ,season them with whole pepper1 blades of mace1 some grated nutmeg1 and some grated lemon-peel1 7the yellow rind only17 and a little finely minced celery4 ,then add a large portion of fresh butter1 divided into bits1 and very slightly dredged with flour4 ,let the oysters simmer over the fire1 but do not allow them to come to a boil1 as that will shrivel them4 ,next beat the yolks only1 of three1 four1 or five eggs1 7in proportion to the size of the pie17 and stir the beaten egg into the stew a few minutes before you take it from the fire4 ,keep it warm till the paste is baked4 ,then carefully remove the lid of the pie2 and replace it1 after you have filled the dish with the oysters and gravy4 ,the lid of the pie may be ornamented with a wreath of leaves cut out of paste1 and put on before baking4 ,in the centre1 place a paste-knot or flower4 ,oyster pies are generally eaten warm2 but they are very good cold4 ,,clam ,,pie4--,take a sufficient number of clams to fill a large pie-dish when opened4 ,make a nice paste in the proportion of a pound of fresh butter to two quarts of flour4 ,paste for shell fish1 or meat1 or chicken pies1 should be rolled out double the thickness of that intended for fruit pies4 ,line the sides and bottom of your pie-dish with paste4 ,then cover the bottom with a thin beef steak1 divested of bone and fat4 ,put in the clams1 and season them with mace1 nutmeg1 and a few whole pepper-corns4 ,no salt4 ,add a spoonful of butter rolled in flour1 and some hard-boiled yolks of eggs crumbled fine4 ,then put in enough of the clam liquor to make sufficient gravy4 ,put on the lid of the pie1 7which1 like the bottom crust1 should be rolled out thick17 notch it handsomely1 and bake it well4 ,it should be eaten warm4 ,,soft ,,crabs4--,these are crabs that1 having cast their old shells1 have not yet assumed the new ones4 ,in this1 the transition state1 they are considered delicacies4 ,put them into fast-boiling water1 and boil them for ten minutes4 ,then take them out1 drain them1 wipe them very clean1 and prepare them for frying by removing the spongy part inside and the sand-bag4 ,put plenty of fresh lard into a pan2 and when it boils fast1 lay in the crabs1 and fry them well1 seasoning them with cayenne4 ,as soon as they are done of a nice golden color1 take them out1 drain off the lard back into the pan1 and lay them on a large hot dish4 ,cover them to keep warm while you fry1 in the same lard1 all the best part of a fresh lettuce1 chopped small4 ,let it fry only long enough to become hot throughout4 ,when you serve up the crabs cover them with the fried lettuce4 ,stir into the gravy some cream1 or a piece of nice fresh butter rolled in flour2 and send it to table in a sauce-boat1 seasoned with a little cayenne4 ,soft crabs require no other flavoring4 ,they make a nice breakfast-dish for company4 ,only the large claws are eaten1 therefore break off as useless the small ones4 ,instead of lettuce1 you may fry the crabs with parsley--removed from the pan before it becomes brown4 ,pepper-grass is still better4 ,,terrapins4--,in buying terrapins select the largest and thickest4 ,like all other delicacies1 the best are the cheapest in the end4 ,small poor terrapins are not worth the cost of the seasoning4 ,a poor terrapin1 poorly dressed1 is indeed a poor thing1 and is always recognized as such1 by those who are expected to eat it4 ,get fine terrapins only4 ,put them into a pot of water that is boiling very hard at the time1 and let them boil for about ten minutes4 ,immediately on taking them out1 proceed to rub1 with a coarse clean cloth1 all the skin from the head1 neck1 and claws--also1 the thin shell1 as it comes loose4 ,having washed them in warm water1 put the terrapins into a clean pot with fresh water1 and a table-spoonful of salt1 and boil them again till they are thoroughly done1 and the paws are perfectly soft4 ,remove the toe-nails4 ,some terrapins require three hours4 ,when they are quite soft1 open them carefully1 remove the spongy part1 the sand-bag1 the gall1 and the entrails--it being now the custom to throw away the whole of the disgusting garbage1 always tasteless1 tough1 and disagreeable to look at4 ,be careful not to break the gall1 as it will give an unpleasant bitter taste to the whole4 ,cut into small pieces all the meat of the terrapins1 put them into a stew-pan1 7adding the juice they have yielded in cutting up1 but no water17 and proceed to season them1 beginning with cayenne and black pepper1 to your taste2 also1 a handful of flour for the thickening4 ,stir all well together1 and in a short time add four table-spoonfuls of cream1 or fresh butter1 and a half pint of ,madeira or sherry to every four terrapins4 ,if they have no eggs1 make up some artificially2 crumbling the yolks of hard-boiled common eggs1 mashed to a paste with a little nice butter1 and then made into balls with beaten raw egg4 ,add plenty of these to the stew1 and let the whole cook together for a quarter of an hour longer4 ,serve it up hot1 in a well heated covered dish4 ,four fine large terrapins generally make one dish2 and the above is the usual quantity of seasoning for them4 ,,new ,,way ,,of ,,dressing ,,terrapins4--,in buying terrapins1 select those only that are large1 fat1 and thick-bodied4 ,put them whole into water that is boiling hard at the time1 and 7adding a little salt7 boil them till thoroughly done throughout4 ,then1 taking off the shell1 extract the meat1 and remove carefully the sand-bag and gall2 also1 all the entrails1--they are disgusting1 unfit to eat1 and are no longer served up in cooking terrapin for the best tables4 ,cut the meat into pieces1 and put it into a stew-pan with its eggs1 and sufficient fresh butter to stew it well4 ,let it stew till quite hot throughout1 keeping the pan carefully covered that none of the flavor may escape2 but shake it over the fire while stewing4 ,in another pan1 make a sauce of beaten yolk of egg1 highly flavored with ,madeira or sherry1 and powdered nutmeg and mace1 and enriched with a large lump of fresh butter4 ,stir this sauce well over the fire1 and when it has almost come to a boil1 take it off4 ,send the terrapin to table hot in a covered dish1 and the sauce separately in a sauce-tureen1 to be used by those who like it1 and omitted by those who prefer the genuine flavor of the terrapin when simply stewed with butter4 ,this is now the usual mode of dressing terrapins in ,maryland and ,virginia1 and will be found superior to any other4 ,no dish of terrapins can be good unless the terrapins themselves are of the best quality4 ,it is mistaken economy to buy poor ones4 ,besides being insipid and tasteless1 it takes more in number to fill a dish4 ,the females are the best4 ,a ,,terrapin ,,pot-,,pie4--,take several fine large terrapins1 the fattest and thickest you can get4 ,put them into a large pot of water that is boiling hard2 and boil them half an hour or more4 ,then take them out of the shell1 pulling off the outer skin and the toe-nails4 ,remove the sand-bag and the gall1 taking care not to break it1 or it will render the whole too bitter to be eaten4 ,take out also the entrails1 and throw them away2 as the custom of cooking them is now1 very properly1 exploded4 ,then cut up all the meat of the terrapins1 taking care to save all the liquid that exudes in cutting up1 and also the eggs4 ,season the whole with pepper1 mace1 and nutmeg1 adding a little salt2 and lay among it pieces of fresh butter slightly rolled in flour4 ,have ready an ample quantity of paste1 made in the proportion of a pound of butter to two large quarts 7or pounds7 of flour1 or a pound and a half of butter to three quarts of flour1 and rolled out thick4 ,butter the inside of an iron pot1 and line the sides with paste1 till it reaches within one-third of the top4 ,then put in the pieces of terrapin1 with the eggs1 butter1 c41 and with all the liquid4 ,lay among the terrapin1 square pieces of paste4 ,then pour in sufficient water to stew the whole properly4 ,next1 cover all with a circular lid1 or top-crust of paste1 but do not fit it so closely that the gravy cannot bubble up over the edges while cooking4 ,cut a small cross slit in the top crust4 ,place the pot1 with the pie1 over a good fire1 and boil it till the whole is thoroughly done1 which will be in from three quarters to an hour after it comes to a boil4 ,take care not to let it get too dry1 but keep at hand a kettle of boiling water to replenish the pot when necessary4 ,to ascertain if the pie is done1 lift up with a fork a little of the paste1 at one side1 and try it low down in the pot4 ,it may be much improved1 by mixing among the pieces of terrapins1 7before putting them into the pie17 some yolks of hard-boiled eggs1 grated or minced4 ,they will enrich the gravy4 ,a pot-pie may be made1 7a very fine one too17 of some of the best pieces of a green turtle4 ,a ,,sea-,,coast ,,pie4--,having boiled a sufficient number of crabs and lobsters1 extract all the meat from the shells1 and cut it into mouthfuls4 ,have ready some fine large oysters drained from the liquor4 ,cover the bottom and sides of a deep dish with puff-paste2 and put in a thick layer of crab or lobster1 seasoned with a little cayenne pepper1 and a grated lemon-peel4 ,mix it with some hard-boiled yolk of egg1 crumbled fine1 and moistened with fresh butter4 ,next1 put a close layer of oysters1 seasoned with pounded mace and grated nutmeg4 ,put some bits of butter rolled in flour on the top of the layer4 ,proceed in this manner with alternate layers of crab or lobster1 and of oysters1 till the dish is nearly full4 ,then pour in1 at the last1 a tea-cupful or more of the oyster liquor1 with an equal quantity of rich cream4 ,have ready a thick lid of puff-paste4 ,put it on the pie1 pressing the edges closely1 so as to unite them all round2 and notch them handsomely4 ,make a wreath of leaves cut out of paste1 and a flower or knot for the centre2 place them on the top-crust2 and bake the pie well4 ,while it is baking1 prepare some balls made of chopped oysters2 grated bread-crumbs2 powdered nutmeg1 or mace2 and grated lemon-peel2 also1 some hard-boiled yolks of eggs1 grated4 ,having fried these balls in butter1 drain them1 and when the pie is baked1 lay a circle of them round the top1 between the border of paste-leaves and the centre-knot4 ,this pie will be found so fine that it ought to be baked in a dish which will contain a large quantity4 ,,to ,,dress ,a ,,turtle4--,the turtle should be taken out of water1 and killed over night in winter1 and early in the morning in summer4 ,hang it up by the hind fins1 and before it has had time to draw in its neck1 cut off its head with a very sharp knife1 and leave the turtle suspended4 ,it should bleed two or three hours or more1 before you begin to cut it up4 ,then lay it on its back upon a table3 have at hand several vessels of cold water1 in which to throw the most important parts as you separate them2 also a large boiler of hot water4 ,take off the fins at the joint1 and lay them by themselves in cold water2 next divide the back-shell from the under-shell4 ,the upper part of the turtle is called the calipash--the under part the calipee4 ,in cutting open the turtle1 be very careful not to break the gall1 which should be taken out and thrown away2 if broken1 its bitterness will spoil all around it4 ,take out the entrails and throw them away4 ,the practice of cooking them is now obsolete4 ,so it is with the entrails of terrapins4 ,using a sharp knife1 cut off the fins carefully1 also the liver1 lungs1 heart1 kidneys1 c4 ,wash them well1 and lay them in a pan of cold water1 the liver in a pan by itself4 ,if there are eggs1 put them also into cold water4 ,having extracted the intestines1 stand up the turtle on end1 to let the blood run out4 ,afterwards cut out all the flesh from the upper and under shells1 and remove the bones4 ,cut the calipee 7or meat belonging to the under-shell7 into pieces about as large as the palm of your hand1 and break the shell4 ,the calipash1 or meat next the back-shell1 may be cut smaller--the green fat into pieces about two inches square4 ,put all the meat into a large pan1 sprinkle it slightly with salt1 and cover it up4 ,lay the shells and fins in a tub of boiling water1 and scald them till the scales can be scraped off with a knife1 and all the meat that still adheres to the shells easily removed1 as it is worth saving4 ,clean the fins nicely1 7taking off the dark skin17 and lay them in cold water4 ,wipe the back-shell dry1 and set it aside4 ,then proceed to make the soup4 ,for this purpose1 take the coarser pieces of flesh with the bone likewise4 ,put them into a pot with a pound of cold ham cut into pieces1 and eight large calves'-feet 7two sets7 that have been singed and scraped1 but not skinned4 ,if you cannot conveniently obtain calves'-feet1 substitute a large fore-leg or knuckle of veal4 ,add four onions1 sliced thin2 two tablespoonfuls of sweet-marjoram leaves2 a large bunch of basil2 a dozen blades of mace2 and a salt-spoon of cayenne4 ,the ham will make any other salt unnecessary4 ,pour on as much water as will completely cover the whole1 and let it simmer slowly over a steady fire during five hours1 skimming it well4 ,if after a while the soup seems to be boiling away too much1 replenish it with a little hot water from a kettle1 kept boiling hard for the purpose4 ,when it has simmered five hours1 take up the whole1 and strain the soup through a sieve into a deep pan4 ,wash out the soup-pot with hot water1 and return the strained soup to it1 with the liver1 c41 cut in small pieces1 and some of the best of the meat1 and a portion of the green fat4 ,have ready two or three dozen force-meat balls1 the size of a hickory nut1 and made of the usual proportions of minced veal1 bread-crumbs1 butter1 grated lemon-peel1 mace1 nutmeg1 and beaten yolk of egg4 ,put them into the soup1 and let it boil an hour longer2 also the eggs of the turtle1 or some hard-boiled yolks of eggs4 ,after it has thus boiled another hour1 add the juice and grated yellow rinds of two lemons1 and a pint of ,madeira4 ,boil the soup a quarter of an hour longer1 and it will then be ready for the tureen4 ,it must never boil hard4 ,in the mean time1 stew in another pot the finest of the turtle-meat1 seasoned with a little salt and cayenne1 and a liberal allowance of sweet-marjoram leaves rubbed fine1 and mixed with powdered mace and nutmeg4 ,add a pound of fresh butter1 cut into pieces and rolled in flour4 ,when the turtle-meat has stewed an hour1 put in the green fat1 and add the juice and grated yellow rinds of two lemons1 and a pint or more of ,madeira1 and let the whole stew slowly an hour longer4 ,while the meat is stewing1 take the shell of the back2 wash it clean1 and wipe it dry2 lay a band of puff-paste all round the inside of the shell1 two inches below the edge1 and two inches above it4 ,notch the paste handsomely1 and fill the shell with the stewed turtle4 ,have ready the oven1 heated as if for bread4 ,lay a large iron baking-sheet or a square pan upon four bricks 7one at each corner7 to elevate the turtle-shell from the floor of the oven4 ,place on it the shell with its contents1 and let it bake till well browned on the surface4 ,send it to table with the shell placed on a large dish4 ,at the other end set the tureen of soup4 ,have ready 7on two side dishes7 the fins stewed tender in a little of the soup1 and the liver fried in butter4 ,this receipt is for a turtle of moderate size4 ,a large one will1 of course1 require an increased proportion of all the articles used in seasoning it--more wine1 c4 ,in serving up turtle at a dinner-party1 let it constitute the first course1 and have nothing else on the table while the turtle is there4 ,we have seen elegant silver turtle-dishes1 representing the back-shell of the animal1 superbly chased and engraved1 the feet for it to stand on being paws of silver2 and the fins having hollow places to hold the sauce4 ,this was for the stew2 making a dish separate from the soup1 which is always sent to table in a tureen4 ,,turtle ,,pasty4--,when the meat has been all extracted1 scrape and wash the large back shell of the turtle till it is perfectly clean4 ,make a rich puff-paste4 ,roll it out thin1 and line with it the bottom and sides1 in fact the whole of the back-shell4 ,having prepared and seasoned the best pieces of the turtle-meat1 as in the preceding receipt1 stew them till thoroughly done1 and very tender1 and when cool1 fill the shell with them4 ,have ready an upper lid of the same puff-paste1 rolled out rather thick4 ,cover the pie with it4 ,unite the edges of the upper and under crusts1 very neatly1 wetting your fingers with water4 ,then notch them handsomely all round1 and cut a cross slit in the centre of the top or cover4 ,set it directly into a rather quick oven4 ,bake the crust of a light brown1 and send it to table hot4 ,,lobsters4--,if you buy a lobster ready boiled1 see that his tail is stiff and elastic1 so that when you bend it under1 it springs back immediately2 otherwise he is not fresh4 ,if alive or unboiled1 he will be lively and brisk in his motion when newly caught4 ,the same with prawns1 and crabs4 ,the heaviest lobsters are the best4 ,to boil a lobster1 have ready a pot of fast-boiling water1 very strongly salted4 ,put in the lobster head downward2 and if the water is really hot 7it is cruel to have it otherwise17 he will be dead in a moment4 ,crabs1 of course1 the same4 ,a moderate sized lobster 7and they are the best17 will be done in half an hour4 ,a large one requires from three-quarters to an hour4 ,before it is sent to table1 the large claws should be taken off1 and laid beside it4 ,the head also should be separated from the body1 but laid so near it that the division is nearly imperceptible4 ,the head is never eaten4 ,split the body1 and lay it open all the way down1 including the tail4 ,if there is a good dresser of salads in the house1 the lobster may be served up ready dressed1 in a deep dish1 seasoned with the proper condiments1 after being cut small or minced1 heaped up towards the centre of the dish1 and decorated with the small claws laid across on the top1 with the addition of green celery leaves1 or parsley sprigs4 ,,lobster ,,salad--7plain47--,take a well boiled lobster4 ,extract all the meat from the body and claws1 cut it up small1 and mash the coral with the back of a spoon or a broad knife4 ,wash the best part of a fresh lettuce1 and cut that up also1 omitting all the stalk4 ,mix together the chopped lobster and the lettuce1 and put them into a salad bowl4 ,make the dressing in a deep plate1 allowing for one lobster a salt-spoon of salt1 half as much of cayenne1 a tea-spoonful of made mustard1 7tarragon mustard is best17 four table-spoonfuls 7or more7 of sweet oil1 and three table-spoonfuls of the best cider vinegar4 ,mix all these together1 with the yolks of three hard-boiled eggs1 mashed to a soft moist paste with the other ingredients1 adding the coral of the lobster4 ,when they are all mixed smoothly1 add them to the lobster and lettuce4 ,if the mixture seems too dry1 add more sweet oil4 ,toss and stir the salad with a box-wood fork4 ,also1 the things should be mashed with a box-wood spoon4 ,cover1 and set it in a cool place till wanted4 ,it should be eaten as soon as possible after mixing1 as it becomes flat by standing4 ,plenty of sweet oil renders a lobster wholesome4 ,still1 persons who are not in good health1 had best abstain from lobster4 ,you may add to the dressing1 one or two raw yolks of eggs1 beaten well4 ,,fine ,,lobster ,,salad--7,this is for company47--,boil eight eggs for ten minutes1 or till quite hard4 ,lay them in cold water1 or cool them by laying bits of ice among them4 ,when quite cold1 cut each egg lengthways into four or six pieces1 taking a bit off one end of each piece or slice4 ,cut up into long pieces the best part of a fresh lettuce1 that has just been washed in a pan of cold water4 ,lay the lettuce in a dish1 and surround it closely with the pieces of egg standing up on their blunted ends1 with the yolk side outward1 and forming a handsome wall all round the bed of lettuce4 ,upon this1 pile neatly the bits of chopped lobster1 finishing with the small claws stuck into the top4 ,have ready the dressing in a sauce-tureen4 ,make it of the beaten yolks of two raw eggs1 and four table-spoonfuls of sweet oil1 thickened with the mashed coral of the lobster1 and the crumbled yolks of two hard-boiled eggs1 and season slightly with a little salt1 cayenne1 and a spoonful of tarragon mustard4 ,finish with two table-spoonfuls of vinegar1 and stir the whole hard with a box-wood spoon or fork4 ,send it to table with the sauce-tureen1 along with the dish of lobster1 c4 ,pour on each plate of lobster a portion of this dressing4 ,or1 if you can obtain no lettuce1 mix this dressing at once with the chopped meat of the lobster4 ,smooth it in a pile on the dish1 7keeping it towards the centre7 and stand up the slips of hard egg handsomely surrounding it--the small claws decorating the top4 ,,lobster ,,rissoles4--,extract all the meat from the shells of one or two boiled lobsters4 ,mince it very fine2 the coral also4 ,season it with a little salt and cayenne1 and some powdered mace and nutmeg4 ,add about a fourth part of finely grated bread-crumbs2 and with a sufficiency of fresh butter or a little finely-minced veal suet1 or some sweet oil1 make it up into balls or cones4 ,brush them over with yolk of egg1 dredge them lightly with flour1 and fry them in lard4 ,introduce them as a side dish at a dinner party1 or as an accompaniment to salmon4 ,this mixture may be baked in puff-paste as little patties1 or you may bake in a soup-plate an empty shell of paste1 and when done1 7having stewed the rissole mixture made moist7 fill the cold paste with it1 and serve it up as a lobster pie4 ,in buying lobsters1 choose those that are the heaviest and liveliest1 or quickest in their motions when touched4 ,they are then fresh4 ,the hen has the broadest tail and the softest fins4 ,,lobster ,,pudding4--,take the empty back shell of one large boiled lobster1 and all the best meat of two4 ,clean out the shell very nicely2 washing it1 and wiping it dry4 ,mince the meat1 and mash the coral with it2 adding half a dozen yolks of hard-boiled eggs crumbled among it1 and season it well with powdered mace and nutmeg1 and a little cayenne4 ,moisten it all through with plenty of sweet oil1 and the raw yolks of one or two eggs1 well beaten4 ,fill the shell with this pudding1 and cover the surface of the mixture with a coating of finely-grated bread-crumbs4 ,brown it by holding over it a salamander1 or a red hot fire-shovel4 ,send it to table in the shell1 laid on a china dish4 ,small puddings may be made as above1 of crab-meat put into several large crab-shells1 and placed side by side on a dish4 ,they may be eaten either warm or cold2 and they look well with green lettuce or pepper-grass1 disposed fancifully among them4 ,,crabs4--,crabs are seldom eaten except at the sea-shore1 where there is a certainty of their being fresh from the water4 ,they are very abundant1 but so little is in them1 that when better things are to be had1 they are scarcely worth the trouble of boiling and picking out the shell4 ,they are cooked like lobsters1 in boiling salt and water1 and brought to table piled on large dishes1 and are eaten with salt1 pepper1 sweet oil1 and vinegar4 ,the meat of two dozen crabs1 when all is extracted1 will make but a small dish4 ,season it with cayenne1 mustard1 oil1 vinegar1 and eat it cold2 or stew it with fresh butter1 powdered mace1 and nutmeg1 and serve it up hot4 ,prawns4--,the same4 ,,shrimps4--,of all fish belonging to the lobster species1 shrimps are the smallest4 ,in ,england1 where they abound1 they are sold by the quart1 ready boiled4 ,the way to eat them is to pull off the head1 and squeeze the body out of the shell by pressing it between your fore-finger and thumb4 ,at good tables they are only used as sauce for large fish1 squeezed out of the shell1 and stirred into melted butter4 ,,lobster ,,sauce4--,take a small hen lobster that has been well boiled4 ,extract all the meat1 and chop it large4 ,take out the coral1 and pound it smooth in a marble mortar1 adding1 as you proceed1 sufficient sweet oil4 ,make some nice drawn butter1 allowing half a pound of nice fresh butter to two heaped table-spoonfuls of flour1 and a pint of hot water4 ,mix the butter and flour thoroughly1 and then gradually add to them the coral1 so as to give a fine color4 ,then mix this with a small pint of boiling water4 ,hold the saucepan over the fire1 7shaking it about till it simmers7 but do not let it quite boil4 ,put in the chopped lobster1 and let that simmer in the sauce1 till well heated4 ,to allow it to boil will spoil the color1 7which should be pale pink17 and may be improved by a little prepared cochineal4 ,or1 you may tie1 in a small bit of thin muslin1 a few chips of alkanet1 and put it into the sauce1 7taking it out1 of course1 before it goes to table47 ,alkanet communicates a beautiful pink color1 and has no taste in itself4 ,this quantity of sauce is for a large fish--salmon1 cod1 turbot1 or sheep's head4 ,there should always be an ample supply of sauce4 ,it is very awkward for the sauce to give out1 before it has gone round the company4 ,,beef4 ,,roasting ,,beef4--,the prime piece of beef for roasting is the sirloin2 but being too large for a small family1 the ribs are generally preferred1 when there are but few persons to eat of it4 ,so also is the baron1 or double sirloin1 undivided along the back4 ,it is chiefly seen at great dinners4 ,except the sirloin and ribs1 there are no very good roasting pieces1 all the rest being generally used for stews1 soups1 c41 and for corning or salting4 ,unless the animal is a very fine one1 the inferior pieces are apt to be tough1 hard1 and coarse4 ,the round is the best piece for corning or salting1 and for cooking1 as beef a-la-mode1 or converting into what1 in ,england1 is called rump-steaks4 ,these steaks require a rolling-pin1 before they can be made tender enough for good eating1 or good digestion4 ,the finest and tenderest steaks are those cut from the sirloin4 ,the meat of a young well-fed heifer is very good2 and that of an old ox1 7that has done working1 and afterwards been fattened well on plenty of wholesome food17 may be made of superior excellence4 ,the lean of good fresh beef is of a bright red color1 a fine close grain1 and feels tender to the touch on pinching it between your thumb and finger4 ,the fat is firm and very nearly white4 ,the suet about the kidney1 firm and quite white4 ,if1 on the contrary1 the lean is coarse1 tough1 and of a dull color1 and the fat scanty1 yellow1 and moist1 do not buy that meat for any purpose4 ,the same rules will apply to mutton4 ,if the weather is so cold that the meat is frozen1 thaw it by lying it all night or early in the morning in a tub of cold water4 ,if thawed in water the least warm1 the meat will spoil1 and be rendered unfit to eat4 ,meat that has been frozen1 requires a much longer time to cook1 than if that accident had not happened4 ,all frozen animals must be thawed in cold water previous to cooking4 ,cold roast-beef is much liked in ,england4 ,in ,america1 where meat is more abundant1 and therefore less costly1 it is not considered a proper dish to place before a visitor2 therefore1 in our country1 a large piece is seldom cooked with a view to next day's dinner4 ,we prefer smaller pieces1 always served up fresh and hot4 ,beef for roasting1 should be well washed in plenty of cold water2 then dried with a clean cloth4 ,prepare the fire1 in time to be burning well1 when the meat is put down4 ,it should have plenty of hot coals1 and no part of the fire black1 ashy1 or smoky1 and the hearth swept very clean3 for no sweeping must go on while the meat 7or any thing else7 is cooking4 ,the spit should always be kept perfectly clean1 when not in use2 and well washed1 wiped1 and rubbed immediately after using4 ,run it evenly into the meat1 which will hang crooked if not well balanced4 ,when first put down1 take care not to set it at once too close to the fire1 but place it rather more than two feet distant1 that the meat may heat gradually4 ,if too near the fire at first1 the outside will scorch1 and leave the inside red and bloody4 ,underdone meat 7foolishly called rare7 is getting quite out of fashion1 being unwholesome and indigestible1 and to most ,americans its savour is disgusting4 ,to ladies and children it is always so1 and even the ,english have ceased to like it4 ,it is now seldom seen but at those public tables1 where they consider it an object to have as little meat as possible eaten on the first day1 that more may be left for the second day1 to be made into indescribable messes1 with ridiculous ,french names1 and passed off as ,french dishes1 by the so-called ,french cook1 who is frequently an ,irishman4 ,at first1 baste the meat as soon as it begins to roast1 with a little fresh butter1 or fresh dripping saved from yesterday's beef4 ,then1 when its own fat begins to drip1 baste it with that1 all the while it is cooking4 ,gradually move it nearer to the fire1 turning the spit round frequently1 so that the meat may be cooked equally on all sides4 ,when it is nearly done1 sprinkle it slightly1 with a little salt4 ,when it is quite done1 and you take it from the spit1 put it on a large hot dish1 and keep it warm while you skim the gravy1 thoroughly1 so as to remove all the fat4 ,then mix in the gravy a small tea-cup full of hot water1 and thicken it with a very little browned flour4 ,send it to table very hot4 ,as a general rule1 a sirloin1 weighing fifteen pounds1 will require about four hours 7or more7 before a good steady fire4 ,if it has been frozen1 it will take much longer4 ,the fatter it is the more cooking it will require4 ,when sent to table1 place near it1 a small sauce-shell of horse-radish1 washed1 scraped fine1 and moistened with the best vinegar4 ,put a tea-spoon on the top to take it with4 ,pickles1 and a bottle of ,french mustard1 at good tables1 are generally accompaniments to beef or mutton1 whether roasted or boiled4 ,the dripping of roast beef1 after all the fat has been removed1 and the basting of the meat is over1 should be strained into a pan1 and kept in a cold place1 with a cover2 and next day1 when it is congealed into a cake1 scrape off whatever impurities may still adhere to the bottom1 transfer it to a covered jar1 and set it in the refrigerator1 or where it will be cold4 ,the dripping of roast beef is excellent for frying1 for plain pie-crust1 or for many other purposes4 ,the dripping of mutton 7being tallow7 is only fit for soap-fat1 and will spoil any dish whatever4 ,,broiled ,,beef ,,steaks4--,the best steaks are those from the tender-loin4 ,those from the round or rump require beating with a rolling-pin4 ,a steak-mallet tears them and destroys the juices of the meat4 ,without beating they will generally be found too tough or hard for an ,american taste1 though much liked in ,europe1 where tender-loin steaks are considered too expensive4 ,but they are here so much preferred1 that1 on good tables1 any others are seldom seen4 ,have all the steaks nearly of a size and shape1 and about half an inch thick4 ,trim off the fat1 and cut short the bone1 or remove it altogether4 ,season them with black pepper1 but sprinkle on no salt till they have done cooking2 as salt1 if put on at first1 hardens them4 ,set your gridiron over a bed of bright clear coals1 having first rubbed the bars with a very little beef suet1 or dripping4 ,not mutton fat1 as it will give the taste of tallow4 ,a beef steak cannot be cooked in perfection unless over wood coals4 ,to cook them before an anthracite fire1 on an upright gridiron1 is more like toasting than broiling1 and much impairs the true flavor4 ,a gridiron of the usual shape1 with grooved or hollow bars to catch the gravy1 is best of all4 ,broil the steaks well2 and when done on one side1 turn each steak with steak tongs2 or a knife and fork1 and an inverted plate4 ,if onions are liked1 peel and boil a few2 drain and mince them1 and sprinkle them thickly over the surface of each steak4 ,when they are well done1 take them off the gridiron1 and transfer them to a heated dish1 laying a small bit of butter upon it2 and put another bit of butter on the surface of each steak1 having first sprinkled them with a very little fine salt4 ,what there is of their own gravy1 pour round them on the dish4 ,send it to table as hot as possible4 ,the ,english custom of eating what is called rare or underdone beef or mutton1 is now becoming obsolete4 ,to ladies1 especially1 all food is disgusting that is red and bloody-looking--and physicians have discovered1 that nothing is wholesome unless well cooked4 ,the introduction of ,french cookery has done that much good4 ,the onions may be stewed in butter or gravy1 and served up in a sauce-boat1 seasoned with nutmeg4 ,at the famous beef-steak club of ,london1 each guest is furnished with a small raw onion1 to take on his fork1 and rub over his empty plate1 just before the steaks are served up1 which is done one at a time1 and as hot as possible1 being cooked in the room4 ,,fried ,,beef ,,steaks4--,sirloin steaks should be tender enough without beating4 ,rump steaks will require some2 but do not beat them so much as to tear the meat and exhaust all its juices4 ,we have seen them pounded almost into a mass of dry shreds1 scarcely adhering together4 ,remove the fat and bone4 ,lay them in a frying-pan1 with a little fresh butter dredged with flour1 and season them with pepper4 ,fry them brown1 turning them on both sides4 ,have ready some onions1 peeled1 washed1 and sliced4 ,after you have turned the steaks1 cover them with the sliced onions1 and then finish the frying1 till all is thoroughly done1 meat and onions1 slightly sprinkling them with salt4 ,the onions had best be boiled in a small sauce-pan by themselves1 before they are sliced and fried4 ,put the whole on one dish1 the onions covering the meat4 ,mutton chops1 or veal cutlets1 or pork steaks1 may be fried in this manner with onions1 adding to them some minced sweet marjoram1 or if pork1 some sage4 ,,beef ,,steak ,,with ,,oysters4--,take very fine tender sirloin steak1 divested of fat and bone2 cut them not larger than the palm of your hand2 lay them in a stew-pan with some bits of fresh butter rolled in flour4 ,strain over them sufficient oyster-liquor to cook them well1 and to keep them from burning1 and to make a gravy so as to stew1 but not to boil them4 ,season them with some blades of mace1 some grated nutmeg1 and a few whole pepper-corns4 ,let them cook till they are thoroughly done1 and not the least red4 ,then put in some fine large oysters4 ,set the stew-pan again over the fire till the oysters are plump1 which should be in about five or six minutes4 ,if cooked too much1 the oysters will toughen and shrink4 ,when done1 transfer the whole to a deep dish1 mixing the oysters evenly among the meat4 ,before you take them up1 make some sippet or thin toast1 in triangular or pointed slices1 with the crust cut off4 ,dip the slices 7for a minute7 in boiling water2 then take them out1 and stand them in a circle all round the inside of the dish1 the points of the sippets upwards4 ,,corned ,,or ,,salted ,,beef4--,for boiling1 there is no piece of corned beef so good1 and so profitable1 as the round4 ,a large round is always better and more tender than a small one1 if the ox has been well fed4 ,a small round of beef is generally tough4 ,in buying it1 see that it looks and smells well1 as sometimes beef is not salted till it begins to taint2 and then it is done1 with a view of disguising its unwholesome and disgusting condition1 which1 however1 will immediately be manifest as soon as it is put on to boil1 if not before4 ,every sort of food1 the least verging on decomposition1 is unfit for any thing but to throw away or bury4 ,it is not necessary to buy always a whole round of beef4 ,you can have it cut into a half1 third part1 quarter1 or into as many pounds as you want4 ,if very salt1 lay it to soak in cold water the night before1 or early in the morning4 ,half a round 7weighing about fifteen pounds7 will require about four hours to boil sufficiently4 ,a whole round1 double that time4 ,it must boil very slowly4 ,if it boils too fast at first1 nothing will afterwards make it tender4 ,the fire must be steady1 and moderate1 that the heat may penetrate all through1 slowly and equally4 ,the pot must be kept closely covered1 unless for a minute when the scum is taken off1 and that must be done frequently4 ,the beef should1 while boiling1 be turned several times in the pot4 ,it is much the best way to boil it without any vegetables in the same pot2 they imbibe too much of the fat1 particularly cabbage4 ,boil the cabbage by itself in plenty of water1 having first washed it well1 laid it a while in cold water1 with the head downwards1 and examined it well to see if there are no insects between the leaves4 ,the leaves on the very outside1 should be removed1 and the stalk cut short4 ,tie a string round the cabbage to keep it from falling apart4 ,put it into a pot with plenty of cold water1 and boil it an hour4 ,then take it out1 drain it1 and lay it in a pan of cold water1 or place it under the hydrant1 for the hydrant water to run copiously upon it4 ,when the cabbage is perfectly cold1 wash out the pot in which it was parboiled1 or put it into another quite clean one1 and boil it another hour4 ,then take it up1 and keep it warm till wanted4 ,before you send it to table1 lay some bits of nice fresh butter between the inside leaves1 and sprinkle on a little pepper4 ,this is much nicer than preparing what is called drawn or melted butter to pour over the cabbage1 and far more wholesome4 ,drawn butter is seldom well made1 being frequently little more than a small morsel of butter1 deluged with greasy water2 and sometimes it is nearly all flour and water4 ,cabbage cooked as above will be found excellent1 and be divested of the cabbage smell which is to many persons disagreeable4 ,carrots are also an usual accompaniment to corned beef4 ,they should be washed1 scraped1 cut into pieces1 and split1 if very large2 put into boiling water1 and cooked1 according to their size1 from one hour to two hours4 ,before taking them up1 try with a fork if they are tender throughout4 ,when done1 they are best cut into slices1 a little cold butter mixed with them1 and put into a deep dish1 to be helped with a spoon4 ,parsnips may be dressed in the same manner4 ,for a plain family dinner1 corned beef1 cabbage1 and carrots1 cooked exactly as above1 with1 of course1 the addition of potatos1 will1 on trial1 be found excellent4 ,corned beef stewed very slowly1 in a small quantity of water1 7barely sufficient to cover the meat17 well skimmed1 and with the vegetables done separately1 is still better than when boiled4 ,mustard is a good condiment for corned beef--so is vinegar to the cabbage4 ,pickles1 also2 ,french mustard is very fine with it4 ,next to the round1 the edgebone is the best piece for boiling4 ,the brisket or plate is too fat1 and should only be eaten by persons in strong health1 and who take a great deal of exercise4 ,no fat meat should be given to children4 ,indeed there is generally great difficulty in making them eat it4 ,they are right1 as it is very unwholesome for them1 unless the very leanest bits are selected from among the mass of fat4 ,have tarragon vinegar on the table to eat with corned beef and cabbage4 ,,fried ,,corned ,,beef4--,this is a very homely and economical dish1 but it is liked by many persons4 ,cut thin slices from a cold round of beef1 and season them with pepper4 ,fry them brown over a quick fire1 and put them in a covered dish to keep hot4 ,then wash the frying-pan1 cleaning it well from the fat1 and put into it plenty of cold boiled cabbage1 cut small1 and some cold carrots1 sliced thin1 adding some thin sliced suet1 or beef dripping to fry them in4 ,when done1 dish the meat with the vegetables laid around it2 adding the gravy4 ,this is the dish called in ,england1 ,bubble-and-,squeak1 perhaps from the noise it makes when frying4 ,it is only designed for strong healthy people with good appetites4 ,it is sometimes made of salt pork or bacon2 sliced potatos being added to the cabbage4 ,,dried ,,and ,,smoked ,,beef4--,for this purpose have as much as you want cut off from a fine round4 ,mix together two ounces of saltpetre1 7finely pounded7 rub it into the meat1 cover it1 and let it stand a day4 ,then mix together half a pound of bay-salt1 an ounce of black pepper1 half an ounce of ground ginger1 and an ounce of pounded mace1 and a quarter of an ounce of powdered cloves4 ,rub this mixture well into the beef1 put it into a deep pan1 and let it lie in this pickle two weeks1 turning it every day4 ,then hang it up in a smoke-house1 and smoke it over a fire made of corn-cobs1 or maple chips4 ,never use pine for smoking4 ,it may be eaten chipped at tea1 or what is much better1 stewed and warmed in a skillet4 ,venison may be spiced1 dried1 and smoked in the same manner4 ,,to ,,stew ,,smoked ,,beef4--,having chipped it thin1 put it into a skillet1 with fresh butter1 pepper1 and two or three beaten yolks of eggs4 ,let it stew till the beef is crisp and curled up4 ,never allow yourself to be persuaded to use pyroligneous acid in curing dried beef or ham--instead of the real smoke of a wood fire4 ,it communicates a taste and smell of kreosote1 and is a detestable substitute1 detected in a moment4 ,a ,,spiced ,,round ,,of ,,beef4--,take a large prime round of beef2 extract the bone1 and close the hole4 ,tie a tape all round it to keep it firm4 ,take four ounces of finely powdered saltpetre1 and rub it well into the beef4 ,put the meat into a very clean pickling-tub that has a close-fitting cover1 and let it rest for two days4 ,next rub it thoroughly with salt1 and return it to the tub for eight days4 ,then take an ounce of powdered mace1 a large nutmeg powdered1 a half-ounce of pepper1 and a quarter of an ounce of powdered cloves1 7not more47 ,mix these spices well together1 and then mix them with a pound of fine brown sugar4 ,rub the spices and sugar thoroughly all over the beef1 which will be ready to cook next day4 ,then fill the opening with minced sweet herbs1 sweet basil1 and sweet marjoram1 laid in loosely and lightly4 ,take half a pound of nice beef-suet4 ,divide it in two1 and flatten each half of the suet by beating it with a rolling-pin4 ,lay it in a broad earthen pan1 with one sheet of suet under the meat1 and the other pressed over it4 ,above this place a sheet of clean white paper1 and over all put a large plate4 ,set it in a hot oven1 and bake it five hours or more1 till by probing it to the bottom1 with a sharp knife1 you find it thoroughly cooked4 ,it is excellent as a cold standing dish1 for a large family4 ,when it is to be eaten cold1 boil fresh cabbage to go with it4 ,also parsnips and carrots4 ,cabbage4--,for this beef1 red cabbage is very nice1 cut small1 and stewed with butter and tarragon vinegar4 ,a-,,la-,,mode ,,beef4--,remove the bone from a fine round of fresh beef1 and also take off the fat4 ,for a round that weighs ten pounds1 make seasoning or stuffing in the following proportions4 ,half a pound of beef suet2 half a pound of grated bread-crumbs2 the crumbled yolks of three hard-boiled eggs2 a large bundle of sweet marjoram1 the leaves chopped2 another of sweet basil2 four onions minced small1 a large table-spoonful of mixed mace and nutmeg1 powdered4 ,season slightly with salt and cayenne4 ,stuff this mixture into the place from whence you took out the bone4 ,make numerous deep cuts or incisions about the meat1 and stuff them also4 ,skewer the meat into a proper shape1 and secure its form by tying it round with tape4 ,put it into a clean iron oven or bake-pan1 and pour over it a pint of port wine4 ,put on the lid1 and bake the beef slowly for five or six hours1 or till it is thoroughly done all through4 ,if the meat is to be eaten hot1 skim all the fat from the gravy2 into which1 after it is taken off the fire1 stir in the beaten yolks of two eggs4 ,if onions are disliked you can omit them1 and substitute minced oysters4 ,,beef ,a-,,la-,,mode--7,another way47--,take a fine round of fresh beef1 extract the bone1 and fill the place from whence it was taken with a stuffing made of bread soaked in milk and then mashed up1 butter1 and some yolks of hard-boiled eggs crumbled fine1 the yellow rind and juice of a large grated lemon1 sweet marjoram and sweet basil chopped small1 with some powdered nutmeg and mace4 ,make deep cuts or incisions all over the outside of the meat1 and in every cut stick firmly a slip of bacon or salt pork put in with a larding-pin4 ,bring round the flap and skewer to the side of the round1 filling in between with some of the stuffing4 ,and pour round it a pint or more of port wine4 ,lay it in an oven1 and bake it slowly till it is well done all through1 which will require some hours4 ,serve it up with its own gravy under it4 ,it is more generally eaten cold1 at a supper party4 ,in this case1 cover it thickly all over with double parsley or pepper grass1 so as to resemble a green bank4 ,in the centre place a bouquet of natural flowers1 rising from the green bank4 ,french a-la-mode beef1 or beef a-la-daube1 is prepared as above1 but stewed slowly all night in lard4 ,,beef ,,bouilli4--,take from six to eight pounds of a fine round of fresh beef4 ,put it into a soup-pot1 with the remains of a piece of cold roast beef 7bones and all7 to enrich the gravy1 but use no other cold meat than beef4 ,season it slightly with salt and pepper1 and pour on just sufficient water to cover it well4 ,boil it slowly1 and skim it well4 ,when the scum ceases to rise1 have ready half a dozen large carrots1 cut into pieces1 and put them in first4 ,afterwards add six turnips1 quartered2 a head of celery1 cut small2 half a dozen parsnips1 cut in pieces2 and six whole onions4 ,let it boil slowly till all the vegetables are done1 and very tender4 ,send it to table with the beef in the middle of a large dish2 the vegetables laid all around it2 and the gravy 7thickened with fine grated bread-crumbs7 in a sauce-boat4 ,serve up with it1 white potatos1 boiled whole2 and mashed pumpkin1 or winter squash4 ,this is a good dinner for a plain family4 ,those who like tarragon mustard1 or tarragon vinegar1 may add it on their plates4 ,tomatos may be skinned and stewed with it4 ,,to ,,stew ,,cold ,,corned ,,beef4--,cut about four pounds of lean from a cold round of beef1 that tastes but little of the salt4 ,lay it in a stew-pan1 with a quarter of a peck of tomatos quartered1 and the same quantity of ochras sliced2 also1 two small onions peeled and sliced1 and two ounces of fresh butter rolled in flour4 ,add a tea-spoonful of whole pepper-corns1 7no salt17 and four or five blades of mace4 ,place it over a steady but moderate fire4 ,cover it closely1 and let it stew three or four hours4 ,the vegetables should be entirely dissolved4 ,serve it up hot4 ,this is an excellent way of using up the remains of a cold round of beef at the season of tomatos and ochras1 particularly when the meat has been rather under-boiled the first day of cooking it4 ,a few pounds of the lean of a fresh round of beef1 will be still better1 cooked in this manner1 increasing the quantity of ochras and tomatos1 and stewing it six hours4 ,cold fillet of veal is very good stewed with tomatos1 ochras1 and an onion or two4 ,also1 the thick or upper part of a cold leg of mutton2 or of pork1 either fresh or corned4 ,,to ,,stew ,,smoked ,,beef4--,the dried beef1 for this purpose1 must be fresh and of the very best quality4 ,cut it 7or rather shave it7 into very thin1 small slices1 with as little fat as possible4 ,put the beef into a skillet1 and fill up with boiling water4 ,cover it1 and let it soak or steep till the water is cold4 ,then drain off that water1 and pour on some more2 but merely enough to cover the chipped beef1 which you may season with a little pepper4 ,set it over the fire1 and 7keeping on the cover7 let it stew for a quarter of an hour4 ,then roll a few bits of butter in a little flour1 and add it to the beef1 with the yolk of one or two beaten eggs4 ,let it stew five minutes longer4 ,take it up on a hot dish1 and send it to the breakfast or tea-table4 ,cold ham may be sliced thin1 and stewed in the same manner4 ,dried venison also4 ,,french ,,beef4--,take a circular piece from the round1 7having removed the bone17 and trim it nicely from the fat1 skin1 c4 ,then lard it all over with long slips of fat pork or bacon4 ,the place from whence the bone was taken must be filled with a forcemeat1 made of minced suet1 grated bread-crumbs1 sweet marjoram rubbed fine1 and grated lemon-peel2 add a little salt and pepper4 ,tie a tape closely round the outside of the beef1 to keep it compact1 and in shape4 ,put it into a broad earthen jar with a cover2 or into an iron bake-oven4 ,add some whole pepper1 a large onion1 a bunch of sweet herbs1 three bay-leaves1 a quarter of a pound of butter1 divided into small bits1 7each piece rolled in flour17 and half a pint of claret1 or port wine4 ,bake or stew it thus in its own liquor1 for five1 six1 or seven hours1 7in proportion to its size17 for it must be thoroughly done1 quite tender1 and brown all through the inside4 ,,stewed ,,fresh ,,beef4--,cut a square thick piece of beef from the round or sirloin1 and trim off the fat4 ,put it into a stew-pan with just water enough to cover it1 and season it slightly with salt and pepper4 ,let it stew slowly1 till tender all through4 ,then add potatos pared and quartered1 turnips the same2 and also1 parsnips split and cut short1 and 7if approved7 a few sliced onions4 ,stew altogether till the vegetables are thoroughly cooked1 and then serve up the whole on one large dish4 ,mutton1 veal1 and fresh pork1 may be stewed in the same manner4 ,sweet potatos1 scraped and split1 are excellent served with fresh meat4 ,there should be a great plenty of vegetables1 as they are much liked in stews4 ,what is called an ,irish stew is fresh beef stewed with potatos only--the potatos being first pared1 and cut in quarters4 ,for economy1 cold roast beef may be stewed next day with fresh potatos cut up1 and as little water as possible4 ,cold potatos1 if re-cooked1 are always hard1 tough1 and unwholesome4 ,,stewed ,,beefsteaks ,,with ,,oysters4--,take some fine tender beef-steaks cut from the sirloin4 ,if they are taken from the round they should be beaten with a rolling-pin to make them tender4 ,put them into a close stew-pan1 with barely sufficient water to prevent their burning1 and set them over the fire to brown4 ,when they are browned1 add sufficient oyster-liquor to cook them1 and some bits of fresh butter rolled in flour4 ,let them stew slowly for an hour1 or till they are thoroughly done4 ,then add three or four dozen of fine large fresh oysters1 in proportion to the quantity of meat1 seasoning them well with nutmeg1 a few blades of mace1 and a little cayenne4 ,cover the pan1 and simmer them till the oysters are well plumped1 but not till they come to a boil4 ,when all is properly cooked1 transfer the whole to a deep dish1 and send it to table hot4 ,the meat1 when preparing1 should be cut into pieces about as large as the palm of your hand1 and an inch thick1 omitting the fat4 ,small clams may be substituted for oysters4 ,,tomato ,,stewed ,,beef4--,take large ripe tomatos1 and scald them1 to make the skins peel off easily4 ,pare1 quarter them1 and sprinkle them with a little salt and pepper4 ,lay in a stew-pan some thin tender beef-steaks1 lamb1 mutton-chops1 or cutlets of fresh pork4 ,bury the meat in the tomatos1 and add some bits of fresh butter rolled in flour and a little sugar to take off the extreme acid of the tomatos2 also1 an onion or two1 very finely minced4 ,let the whole cook slowly till the meat is thoroughly done1 and the tomatos dissolved to a pulp4 ,send it to table all on the same dish4 ,a rabbit or chicken1 7cut apart as for carving17 is very good stewed with tomatos4 ,freshly killed venison is excellent for this stew4 ,many persons mix grated bread with tomato stew4 ,we think it weakens the taste--a thing not desirable in any cooking4 ,this stew must not have a drop of water in it2 the tomatos will give out sufficient liquid to cook the meat4 ,there is not a more wholesome dish4 ,,beef ,,stewed ,,with ,,onions4--,take a square piece of beef from the sirloin1 where there is no bone or fat4 ,with a sharp knife make very deep incisions all over it1 but not quite so deep as to cut it through to the bottom4 ,prepare a forcemeat by peeling and boiling some onions4 ,then drain and mince them4 ,mix in with the onions some fine bread-crumbs1 and some chopped sweet-marjoram1 7seasoning with powdered nutmeg and mace17 and fill tightly all the incisions4 ,put into the bottom of a stew-pan some drippings of roast-beef1 or else a piece of fresh butter rolled in flour4 ,lay the seasoned meat upon it4 ,let it stew till completely cooked1 and no redness to be found in any part of it4 ,serve it up hot1 and send it to table in its own gravy4 ,a round or fillet of fresh pork may be cooked as above1 putting into the incisions1 or holes1 powdered sage instead of sweet marjoram1 with the onions and crumbs2 and using lard instead of beef-drippings4 ,eat apple sauce with it4 ,,beef ,,stewed ,,with ,,oysters4--,prepare two or three pounds of the best beef1 by trimming off all the fat1 and removing the bone4 ,lay in the bottom of the stew-pan a few bits of fresh butter rolled in flour4 ,then put in the meat1 and sprinkle a little pepper over each piece4 ,have ready a quart of large fresh oysters4 ,strain the liquor to clear it from bits of the shell1 and pour it over the meat in the stew-pan4 ,stew the meat in the oyster liquor till it is thoroughly cooked1 skimming it well1 and keeping it covered1 except when skimming4 ,then add grated nutmeg1 and a few blades of mace4 ,lastly1 put in the oysters1 and let them remain in just long enough to plump1 which will be in a few minutes4 ,if cooked too much oysters always shrivel1 and become hard and tough4 ,when all is done1 serve up the whole in one dish4 ,in the same manner clams may be stewed with beef4 ,never put any salt where there are clams4 ,they are quite salt enough in themselves4 ,,french ,,stew4--,cut into pieces two or three pounds of the lean of fresh tender beef1 mutton1 veal1 or pork1 and peel and slice a quarter of a peck or more of ripe tomatos4 ,season the whole with a little pepper and salt4 ,add1 if you choose1 a tea-spoonful of sugar to moderate the extreme acid of the tomatos4 ,put the whole together into a stew-pot1 and cover it closely1 opening it occasionally to see how it is doing4 ,put no water to this stew1 the juice of the tomatos will cook it thoroughly4 ,add a large table-spoonful of minced tarragon leaves4 ,when the tomatos are all dissolved1 stir in a piece of fresh butter1 dredged with flour4 ,let it stew about a quarter of an hour longer4 ,when the meat is quite tender all through1 and every thing well done1 make some sippets of triangular shaped toast1 with the crust trimmed off4 ,dip the toast1 for a moment1 in hot water2 butter and stand it up all round the inside of a deep dish4 ,then fill it with the stew1 and serve it hot4 ,any meat may be stewed thus with tomatos4 ,,potato ,,beef4--,this is an excellent family dish4 ,boil some potatos till well done1 all through4 ,peel them1 put them into a large pan1 and mash them smoothly1 adding1 as you proceed1 some milk1 and one or more beaten eggs1 well mixed into the potatos4 ,rub the bottom of a white ware pudding dish with nice butter1 or some drippings of cold beef1 and cover it with a thick layer of mashed potatos4 ,next1 put in thin slices of beef1 7omitting the fat17 enough to cover the potatos4 ,next1 add another layer of mashed potatos1 evenly and thickly spread4 ,then1 more thin slices of beef1 and then more potatos4 ,do this1 till the dish is full2 finishing it with potatos1 on the top1 heaping them up in the centre4 ,bake it in an oven4 ,there must be plenty of potatos1 as they will be much liked4 ,,beef ,,and ,,mushrooms4--,take three pounds of the best sirloin steaks4 ,season them with black pepper and a very little salt1 having removed the fat and bone4 ,put a quarter of a pound of the best fresh butter into a frying-pan1 and set it over the fire4 ,when it is boiling hot1 put in the steaks1 and fry them brown4 ,have ready a quart of very fresh mushrooms1 peeled and stemmed4 ,if large1 cut them in four4 ,season them with a little pepper and salt1 and dredge them lightly with flour1 and add a few bits of butter4 ,stew them in a separate pan kept closely covered4 ,when the steaks are done1 pour the mushrooms over them with all their juice4 ,put them all 7steaks and mushrooms7 into a dish with a cover1 and serve them up hot4 ,this is a breakfast dish1 or a side dish for dinner4 ,unless the company is very small1 four pounds of beef steaks1 at least1 and three pints of mushrooms1 7with butter in proportion7 will be required at dinner1 as it will be much liked4 ,,beef',s ,,heart4--,wash the heart well1 and soak it in a pan of tepid water till all the blood is drawn out of the ventricles1 and it is made very clean and dry4 ,next par-boil it a quarter of an hour4 ,then stuff the cavities with a forcemeat made of minced veal1 bread-crumbs1 butter or minced suet1 and sweet herbs1 seasoned with a little pepper and nutmeg2 or it may be stuffed simply with sage and onions4 ,sew up the openings with coarse brown thread1 lest the forcemeat should fall out4 ,put the heart on a spit1 and roast it before a clear fire1 for near two hours2 basting it well with nice fresh butter4 ,thicken the gravy with a little flour1 and stir into it a glass of port wine1 or of tarragon vinegar4 ,have ready a hot dish and a heated cover4 ,serve up the heart as hot as possible1 for it soon chills1 and pour the gravy around it4 ,the gravy should be heated to a boil in a small sauce-pan4 ,calves' ,hearts are cooked in the same manner4 ,as they are small1 it takes four calves' hearts to make a dish4 ,hearts may be sliced and stewed with onions and sweet herbs1 adding to the stew a little salad oil4 ,,beef ,,patties4--,a nice way of disposing of underdone roast beef1 is to mince fine all the lean1 and a very little of the fat4 ,season it with cayenne1 and powdered nutmeg1 or mace1 or else chopped sweet herbs4 ,if you have any stewed mushroom-gravy1 moisten the meat with that4 ,make a nice paste1 and cut it into small circular sheets1 rolled out not very thin4 ,cover one half of each sheet of paste with the minced beef 7not too near the edge7 and fold over the other half1 so as to form a half moon4 ,wet your fingers with cold water1 and pinch together the two edges of the half moon4 ,then crimp them with a sharp knife4 ,lay the patties in square baking pans1 prick them with a fork1 and bake them brown4 ,or you may fry them in lard4 ,serve them up hot1 as side dishes4 ,cold veal1 minced with cold ham1 or tongue1 makes very nice patties2 also cold chicken or turkey4 ,a ,,beef ,,steak ,,pie4--,stew two pounds or more1 of fine tender sirloin steaks1 divested of fat and bone1 and cut rather thin4 ,season them with a very little salt and pepper2 and1 when about half done1 remove them from the fire1 and keep them warm1 saving all the gravy4 ,make a nice paste1 allowing to two quarts of flour one pound and a quarter of fresh butter4 ,divide the butter into four quarters4 ,rub one half into the pan of flour1 and make it into a dough with1 a very little cold water4 ,roll it out into a large sheet1 and with a broad knife stick over it1 at equal distances1 one of the remaining divisions of butter4 ,then sprinkle it with more flour1 fold it1 and roll it out again into a large sheet4 ,put on the remainder of the butter in bits1 as before4 ,then fold it again4 ,cut the paste into equal halves1 and roll them out into two sheets1 trimmed into round or oval forms4 ,with one sheet line a pie-dish1 and fill it with your meat1 adding1 if convenient1 some mushrooms1 or some fresh oysters1 or the soft part of a few clams1 and some blades of mace4 ,use the other sheet of paste as a cover for the pie1 uniting the edges with the under crust by crimping it nicely4 ,of the trimmings of the paste1 make an ornament or tulip1 and stick it into the slit at the top of the pie4 ,,meat ,,pies--,may be made in the above manner of lamb1 veal1 or pork4 ,also of venison or any sort of fresh meat4 ,pie crust for baking should be shortened with butter1 or with the dripping of roast beef1 veal1 or fresh pork4 ,mutton or lamb dripping are unfit for pie crust1 as they make it taste of tallow4 ,suet will not do at all for baked paste1 though very good if the paste is to be boiled4 ,butter and lard will make a nice plain paste for pies1 if both are fresh and good2 the butter to be rubbed into the flour1 mixed with a little cold water1 and rolled out2 the lard to be spread evenly all over the sheet2 then folded and rolled out again4 ,meat pies should always have a bottom crust1 as the gravy it imbibes makes it very relishing4 ,veal pies are insipid without the addition of some cold ham4 ,pies made of game should have a puff-paste1 as they are generally for company4 ,on the shores of the ,chesapeake1 very fine pies are made of canvas-back1 or red-neck ducks1 when in season4 ,they require puff-paste to be made in perfection4 ,pot-pies of these ducks are1 of course1 excellent4 ,a ,,beef ,,steak ,,pot-,,pie4--,take two pounds or more of tender beef steaks1 exclusive of the fat and bone1 which must be omitted2 the steaks from the sirloin end1 cut less than an inch thick1 and not larger than four or five inches square4 ,put them into a pot with enough water to cover them1 and season them slightly with pepper and salt4 ,dredge them with a little flour1 and lay on each a morsel of nice fresh butter4 ,stew the steaks for half an hour4 ,meanwhile make a large portion of paste2 allowing to every quart or pound of flour1 a small half pound of nice beef-suet1 entirely freed from all its skin and strings1 and minced with a chopper as finely as possible4 ,to three pounds of beef allow four quarts of flour and not quite two pounds of suet4 ,a pot-pie with but little paste in proportion to the meat1 is no better than a stew4 ,the paste1 if good1 is always much liked4 ,divide the minced suet into two halves4 ,rub or crumble one half the suet into the pan of flour2 adding by degrees a little cold water1 barely enough to make a stiff dough2 first mixing in a small tea-spoonful of salt4 ,roll out the lump of dough into a large sheet1 and spread it all over with the remainder of the minced suet1 laid on with a broad knife4 ,then fold it up1 and set it on a dish in a cool place1 to get quite cold4 ,take a large iron pot1 made very clean4 ,lay in the bottom the largest pieces of beef steak1 and line round the sides with pieces of the paste1 cut to fit4 ,next put in the remainder of the meat1 interspersed with raw potatos sliced1 7either white or sweet potatos17 and also pieces of the paste cut into squares1 and laid among the meat1 to which must be added the gravy saved from the stew4 ,when the pot is nearly full1 cover its contents with a large round or circular piece of paste4 ,this must not fit quite closely1 but a little space or crack must be left all around for the gravy to bubble up as it boils4 ,before you put on the lid pour in half a pint1 or more1 of water4 ,cut a cross-slit in the centre of the top-crust4 ,set the pot over a good fire1 and let it boil steadily1 till all is done1 meat and paste4 ,the upper-crust should be well-browned4 ,when cooked1 serve the whole upon one large dish1 laying the brown upper-crust on the top of all4 ,if there is too much gravy1 send some of it to table in a sauce-boat1 first skimming it4 ,it will be improved by adding to the seasoning some nutmeg or powdered mace4 ,these are the only spices that accord well with meat or poultry4 ,,pot-,,pies4--,the preceding receipt is good for any sort of pot-pie4 ,they are all on the same principle4 ,the meat to be divested of the fat1 and stewed first in a pot by itself1 saving the gravy4 ,the paste 7of which there should always be an ample allowance7 sufficient to line the sides of the pot all round1 and reaching up nearly to the top1 besides plenty of small square pieces to intersperse with the meat1 and an upper crust to cover the whole4 ,at the very bottom the meat and gravy only1 as there the paste might burn4 ,pot-pies may be made of any sort of fresh meat1 or of fowls or any sort of poultry 7cut up1 as if for carving17 and previously stewed4 ,if made of chickens or pigeons or rabbits1 add a few slices of cold ham and put no other salt4 ,for want of suet you may make the paste with butter1 but it must be fresh and good4 ,allow half a pound of butter to a large quart of flour4 ,potato paste is tolerable for shortening pot-pies1 if you make it half mashed potato and half lard4 ,we do not recommend bread dough or any thing raised with yeast or soda for boiled paste2 when there is no shortening1 boiled paste is always tough and unwholesome4 ,pot-pies may be made of apples pared1 cored1 and quartered2 of peaches quartered and stoned1 or of any nice fruit4 ,fruit pot-pies should have butter paste1 and be well sweetened with brown sugar4 ,all boiled dough should be eaten warm4 ,it falls and becomes heavy as soon as cold4 ,,beef-,,steak ,,pudding4--,after clearing it from the skin and strings1 mince as fine as possible three quarters of a pound of nice beef suet4 ,sift into a pan two small quarts of flour4 ,rub half the suet into the flour1 and make it into a paste with a little cold water1 7as little as possible47 ,roll it out into a large sheet1 and spread over it1 evenly1 the other half of the minced suet4 ,fold it1 flour it1 roll it again1 and divide it unequally into two pieces1 one nearly three times larger than the other4 ,roll them out1 rather thick than thin4 ,have ready a large pound and a quarter of tender-loin beef steak1 that has been cut into thin pieces 7without fat or bone1 seasoned with a very little salt and pepper1 and some nutmeg7 and half-stewed1 saving its gravy4 ,lay this meat upon the large thick sheet of crust2 pour the stewed gravy among it1 and add some bits of fresh butter rolled in flour4 ,cover it with the small round of paste1 cut to fit1 only allowing the lid large enough to project a little over1 so as to be joined firmly by pressing it all round with your fingers4 ,do it well and securely1 that it may not come apart while boiling4 ,dip a large square pudding-cloth in hot water--shake it out--lay it in a deep pan1 dredge it with flour1 lay the pudding into it and tie it firmly1 leaving room for swelling4 ,put it into a large pot of boiling water1 and boil it till1 on probing with a fork1 you find the meat quite tender4 ,or you may boil it in a large bowl with a rim1 tying the cloth carefully all over the top4 ,set the bowl in a pot of boiling water4 ,,to ,,boil ,,tripe4--,clean the tripe very carefully1 giving it a thorough scraping1 and washing in warm water1 and trim off the superfluous fat4 ,lay it all night in weak salt and water4 ,then wash it again4 ,let it lie an hour or two in milk and water1 and then boil it five hours or more1 putting it on in cold water4 ,it must be perfectly tender throughout4 ,this should be done the day before it is to be cooked for dinner4 ,on that day1 cut it into strips or bands1 roll them with the fat side inwards4 ,tie the rolls round with small white twine1 and boil them two hours longer2 or till they are perfectly tender throughout1 and incline to look transparent near the edges4 ,have ready in a saucepan1 some onions peeled2 and boil in milk and water1 till soft enough to mash4 ,then take them out2 drain them2 mix with the onion-water some nice fresh butter divided into pieces and rolled in flour4 ,when this has come to a boil1 return the onions to the liquor2 season them with pepper1 and give them one boil up4 ,when the tripe is done1 transfer it to a deep dish1 and pour the onion sauce over it4 ,when on your plate1 add to it some tarragon vinegar or mustard4 ,take the strings off before the tripe goes to table4 ,,tripe ,,curry4--,having boiled two pounds of double tripe1 cut it into slips1 peel two large onions1 cut them also into dice1 and put them into a stew-pan1 with three ounces1 or three table-spoonfuls of fresh butter4 ,let them stew till brown1 stirring frequently1 and mixing in a table-spoonful of curry-powder4 ,add a pint of milk1 and the cut-up tripe4 ,let all stew together for an hour or more1 skimming it well4 ,serve it up in a tureen or deep dish1 with a dish of boiled rice to eat with it4 ,a good ,east ,india receipt for curry-powder1 is to pound1 very fine1 in a marble mortar1 7made very clean17 six ounces of coriander seed1 three quarters of an ounce of cayenne1 one ounce and a half of foenugreek seed2 one ounce of cummin seed1 and three ounces of turmeric4 ,these articles 7all of which can be obtained at a druggist's17 being pounded extremely fine1 must be sifted through clean thin muslin1 and spread on a dish1 and laid before the fire for three hours1 stirring them frequently4 ,keep this powder in a bottle with a glass stopper4 ,it is used for giving an ,east ,indian flavor to stews4 ,the turmeric communicates a fine yellow color4 ,boiled rice is always eaten with curry dishes4 ,curry balls for ,mock ,turtle1 c41 are made of bread-crumbs1 fresh butter1 hard-boiled yolk of egg1 chopped fine1 a seasoning of curry powder1 and some beaten raw egg1 to make the mixture into balls1 about the size of a hickory-nut4 ,,fried ,,tripe4--,having boiled the tripe till perfectly tender all through2 cut it into pieces three or four inches square4 ,make a batter of four beaten eggs1 four table-spoonfuls of flour1 and a pint of milk1 seasoned with powdered nutmeg or mace4 ,have boiling in the frying-pan an ample quantity of the drippings of roast veal1 or beef4 ,dip each piece of tripe twice into the batter2 then lay it in the pan1 and fry it brown4 ,send it to table hot4 ,tripe was long considered very indigestible4 ,this1 it is now found1 was a mistake2 physicians having discovered that it is quite the contrary1 the gastric juice that it contained1 as the stomach of the animal1 rendering it singularly fitted for digestion1 provided that it is thoroughly cooked2 so that on trial1 a fork can easily penetrate every part of it4 ,,tongues4--,corned or salted tongues are very little in use now4 ,they spoil so soon1 that it is scarcely possible to obtain one that has not been salted too late2 and when quite fresh1 they have a faint1 sickening1 doubtful taste4 ,it is best always to buy them dried and smoked4 ,choose the largest and plumpest1 and with as smooth an outside or skin as you can4 ,put a tongue into soak the evening before it is to be cooked2 changing the water at bed-time4 ,in the morning wash it in fresh water4 ,trim off the root1 which is an unsightly object1 and never carved at table4 ,but it may be cut into pieces1 and added to pea-soup1 or bean-soup1 or pepper-pot4 ,put on the tongue in a large pot of cold water1 and boil it steadily for five or six hours1 till it is so tender that a straw1 or a twig from a corn-broom1 will easily penetrate it4 ,when you find that it is thoroughly done 7and not till then7 take it up4 ,a smoked tongue requires more boiling than a ham1 and therefore is seldom sufficiently cooked4 ,when quite done1 peel it carefully1 and keep it warm till dinner4 ,if well-boiled1 it will seem almost to melt in your mouth4 ,when you dish it do not split it4 ,the flavor is much injured by carving it lengthways1 or in long pieces4 ,it should be cut in round slices1 not too thin4 ,for a large party we have seen two cold tongues on one dish4 ,one of them whole--the root concealed entirely with double parsley1 cut paper1 or a bunch of flowers cut out of vegetables1 very ingeniously1 with a sharp penknife--the vegetables raw1 of course not to be eaten4 ,red roses made of beets1 white roses or camellias of turnips1 marigolds of carrots1 c4 ,the stems are short wooden skewers1 stuck into the flowers1 and concealed by double parsley4 ,these vegetable bouquets can be made to look very well1 as ornaments to cold tongue1 or to the end of the shank of a ham1 or to stick into the centre of a cold round of a-la-mode beef4 ,where there are two cold tongues on one dish1 it is usual to split one to be helped lengthways1 and garnish it with the other1 cut into circular pieces1 and laid handsomely round4 ,cold tongue sliced is a great improvement to a chicken pie1 or to any bird pie4 ,,baked ,,tongue4--,having soaked a fine large smoked tongue all night1 in the morning trim it nicely1 and if it still seems hard1 soak it again in fresh cold water till it is time to cook it4 ,then put it into a deep dish1 7having trimmed off the root17 and make a coarse paste of flour and water4 ,cut up the roots into little bits1 and lay them round and about the tongue1 to enrich the gravy4 ,lay all along the surface some bits of butter rolled in flour1 and season with a little pepper--no salt4 ,pour in a very little water1 and cover the dish with the coarse paste4 ,bake it till the tongue is very tender4 ,this you may ascertain by raising up with a knife one corner of the paste and trying the tongue4 ,when done1 peel it1 dish it1 strain the gravy over the tongue1 and send it to table4 ,garnish with baked tomatos1 or mushrooms1 or large roasted chestnuts peeled4 ,for a large company have two baked tongues1 one at each end of the table4 ,eat them warm4 ,,larded ,,tongue4--,take a large cold tongue1 that has been well boiled4 ,trim off the roots4 ,have ready some slips of the fat of cold boiled ham1 cut into long thin pieces1 about as thick as straws4 ,with a larding needle1 draw them through the outside of the tongue1 and leave them there4 ,arrange the borders in rows1 or handsome regular forms1 leaving about an inch standing up on the surface4 ,cold meat or poultry is far better for larding than that which is yet to cook4 ,,tongue ,,toast4--,make some slices of nice toast1 not very thick1 but browned evenly all over1 on both sides4 ,trim off the whole of the crust4 ,butter the toast slightly4 ,grate1 with a large grater plenty of cold tongue1 and spread it thickly over the toast4 ,lay the slices side by side1 on a large dish--not one slice on the top of another4 ,serve them up at breakfast1 luncheon1 or supper4 ,,ham ,,toast--,is prepared in the same manner1 of grated cold ham spread on slices of buttered toast4 ,,sandwiches--,are slices of cold ham1 or tongue1 cut very thin1 and laid between thin slices of buttered bread4 ,the meat may be seasoned with ,french mustard4 ,roll them up nicely4 ,there are silver cases made to contain sandwiches to eat on the road when traveling4 ,sandwiches for traveling may be made of the lean of cold beef1 7roast or boiled17 cut very thin1 seasoned with ,french mustard1 and laid between two slices of bread and butter4 ,,mutton4 ,,mutton4--,if mutton is good it is of a fine grain2 the lean is of a bright red color1 and the fat firm and white4 ,unless there is plenty of fat the lean will not be good2 and so it is with all meat4 ,if the lean is of a very dark red1 and coarse and hard1 and the fat yellowish and spongy1 the mutton is old1 tough1 and strong4 ,therefore1 do not buy it4 ,if there is any dark or blackish tint about the meat1 it is tainted1 and of course unwholesome4 ,if kept till it acquires what the ,english call venison taste1 ,americans will very properly refuse to eat it4 ,we give no directions for disguising spoilt meat4 ,it should be thrown away4 ,nothing is fit to eat in which decomposition is commencing4 ,,boiled ,,loin ,,of ,,mutton4--,a good loin of mutton is always very fat1 so that in cooking it is well to remove or pare off a portion of the outside fat4 ,unlike most other meats1 mutton is the better for being boiled in soup4 ,put it into a large pot2 allow to every pound a quart of water4 ,boil it slowly and skim it well1 adding the vegetables when the scum has done rising4 ,the vegetables should be sliced turnips1 potatos1 and grated carrots4 ,have ready plenty of suet dumplings1 in the proportion of half a pound of finely minced suet to a pound and a quarter of flour4 ,rub the suet into the pan of flour1 and use as little water as possible in mixing the dough4 ,make it into thick dumplings1 rather larger round than a dollar4 ,boil them in a pot by themselves1 till thoroughly done4 ,serve up the meat with the dumplings round it4 ,or put the dumplings in a dish by themselves1 and surround the meat with whole turnips4 ,this is an excellent plain dish for a private family4 ,serve up pickles with it4 ,,sauce ,,for ,,boiled ,,mutton4--,this particularly applies to mutton that has been boiled in soup1 and which is so very generally liked1 that it is served up on tables where soup-meat of beef and veal is considered inadmissible4 ,to make a suitable sauce to eat with it--take two or three large boiled onions2 slice them and put them into a sauce-pan1 with a piece of fresh butter slightly rolled in flour1 a table-spoonful of made mustard4 ,french mustard will be best2 or1 for want of that1 two table-spoonfuls of strong tarragon vinegar1 and a half-salt-spoon of cayenne1 and some pickled cucumbers chopped1 but not minced4 ,green nasturtion seeds will be still better than cucumbers4 ,put these ingredients into a small sauce-pan1 adding to them a little of the mutton soup4 ,set this sauce over the fire1 and when it simmers well1 take it off1 put into a sauce-boat1 and keep it hot till the mutton goes to table4 ,to keep nasturtions--take the full-grown green seeds1 and put them into a large bottle of the best cider vinegar1 corking them closely4 ,they require nothing more1 and are far superior to capers4 ,,boiled ,,leg ,,of ,,mutton4--,after nicely trimming a middle-sized leg of mutton1 wash1 but do not soak it4 ,put it into a pot that will hold it well1 and pour on rather more water than is sufficient to cover it4 ,set it over a good fire1 and skim it as soon as it begins to boil1 and continue till no more scum appears2 having thrown in a small table-spoonful of salt after the first skimming4 ,after the liquid is clear1 put in some turnips1 pared1 and1 if large1 divided into four pieces4 ,afterwards it should boil slowly1 or simmer gently for about two hours or more4 ,send to table with it caper sauce2 or nasturtion1 which is still better4 ,eat it with any sort of green pickles4 ,pickles and turnips seem indispensable to boiled mutton4 ,do not mash the turnips1 but let them be well drained4 ,setting boiled turnips in the sun will give them an unpleasant taste4 ,tarragon sauce is excellent with boiled mutton4 ,,mutton ,,steaks ,,stewed4--,take some tender mutton steaks1 cut from the leg4 ,beat them a little with a rolling pin1 and season them with pepper and salt4 ,put them into a stew-pan with sliced potatos1 sliced turnips1 sliced onions1 sliced or grated carrots1 and sweet marjoram leaves stripped from the stalks4 ,pour in just sufficient water to cover the stew1 and let it cook slowly till it is tender and well done4 ,serve it up hot in a deep dish1 with a cover4 ,a table-spoonful of tarragon mustard will improve the stew4 ,when tomatos are in season1 you can stew mutton or any other meat with tomatos only--no water4 ,having prepared the meat1 and laid it in the stew-pan1 cover it with tomatos1 peeled and quartered4 ,add some sugar to take off a portion of their acid1 and a chopped onion4 ,no water1 as the meat will cook in the liquid of the tomatos4 ,they must stew till thoroughly dissolved4 ,tender-loin beef steaks--or veal cutlets1 may be stewed as above4 ,,mutton ,,chops ,,broiled4--,the best steaks are those cut from the loin1 about half an inch thick4 ,divest them of the bone1 and remove the skin and fat4 ,then butter them slightly all over1 before cooking4 ,this will be found an improvement4 ,the ,french go over them with salad oil1 which is still better4 ,sprinkle on them a little pepper and salt4 ,having heated the gridiron well over a bed of very hot live coals1 place it somewhat aslant1 grease its bars with a little of the mutton suet1 and lay on the steaks and broil them well2 turning them three or four times1 and seeing that they are not scorched or burnt on the outside1 and red or raw when cut4 ,turn them with a knife and fork1 or with steak-tongs1 an instrument with which every kitchen should be furnished4 ,to cook them well requires a clear glowing fire1 without blaze or smoke4 ,they should be done in about a quarter of an hour4 ,when you take them up1 turn them on a well-heated dish1 and pour their gravy over them4 ,if onions are liked1 mince one as fine as possible1 and strew it over the steaks while broiling2 or1 boil and slice some onions1 mix some butter among them1 season them with pepper1 and a little powdered mace or nutmeg1 and serve them up with the meat on the same dish1 or in a sauce-boat4 ,,mutton ,,chops ,,with ,,tomatos4--,broil some mutton steaks in the above manner1 and have ready some baked tomatos4 ,when the steaks are dished1 lay on each a large baked tomato with the face downward1 or cover each steak with stewed tomato sauce4 ,for baking1 take fine ripe tomatos of the largest size4 ,cut out a piece from the stem end1 and extract the seeds4 ,then stuff each tomato with grated bread-crumbs1 butter1 and minced sweet marjoram1 or finely minced onion4 ,if you have any cold veal or chicken1 add a little of that to the stuffing1 mincing it1 of course4 ,bake them in a dish by themselves4 ,or1 you may send the steaks to table with a slice of fried egg-plant laid upon each2 buttered1 and sprinkled with bread-crumbs4 ,,mutton ,,steaks ,,fried4--,make a nice batter of grated bread-crumbs1 milk and beaten egg1 and put it in a shallow pan4 ,prepare some fine steaks cut from the loin1 divested of fat1 and with the bone cut short4 ,have ready1 in a hot frying-pan1 some fresh butter or drippings4 ,dip each steak twice over in the batter1 then fry them brown4 ,send them to table very hot4 ,you may fry mutton chops like beef steaks1 covered with onions1 boiled1 drained1 and sliced4 ,,potato ,,mutton ,,chops4--,cut some nice chops or steaks from the best end of a neck of mutton4 ,the loin will be still better4 ,trim off all the fat1 but leave a small part of the bone visible1 nicely scraped4 ,season them with pepper and salt1 and fry them in butter or drippings4 ,have ready plenty of mashed potatos with which cover the chops all over separately1 so as to wrap them up in the mashed potatos4 ,glaze them with beaten egg1 and brown them with a salamander or a red-hot shovel4 ,this is a nice breakfast dish4 ,,kebobbed ,,mutton4--,this is an ,asiatic dish1 much approved by those who have eaten it in ,turkey or ,india1 and it is certainly very good4 ,remove the skin from a loin of mutton1 and also the whole of the fat4 ,divide it at every joint1 cutting all the steaks apart1 and making separate steaks of the whole loin4 ,make a mixture of grated bread-crumbs1 minced sweet-herbs1 a little salt and pepper1 and some powdered nutmeg4 ,have ready some beaten yolk of egg4 ,dip each steak into the egg then2 twice into the seasoning4 ,roll up each steak round a wooden skewer1 and tie them on a spit with packthread4 ,roast them before a clear fire1 with a dripping-pan under them to catch the gravy1 which must be skimmed frequently4 ,they must be roasted slowly and carefully1 taking care to have them thoroughly cooked1 even to the inmost of every roll4 ,baste them with just butter enough to keep them moist4 ,when done1 carefully take the kebobs from the skewers1 and send them to table hot4 ,eat with them large ,spanish chestnuts1 roasted and peeled2 or else sweet potatos1 split1 boiled1 and cut into short pieces4 ,pour the gravy into the dish under the kebobs4 ,instead of rolling up the kebobs1 you may fasten them flat 7after seasoning17 with the same spit going through them all1 and roast them in that manner4 ,they should all be of the same size and shape4 ,to dish them1 lay them one upon another in an even pile4 ,eat mushroom sauce with them1 or any other sort that is very nice4 ,venison steaks are very good kebobbed in this manner1 at the season when venison can be had fresh1 tender1 and juicy4 ,for sauce have stewed wild grapes1 mashed and made very sweet with brown sugar1 or grape jelly1 which is still better2 or1 sauce made of fine cranberries1 such as abound in the north-west4 ,,an ,,irish ,,stew4--,take three pounds of thick mutton cutlets from the loin1 and remove the fat4 ,slice thick five pounds of fine potatos that have been previously pared4 ,place a layer of meat in the bottom of a stew-pan1 or an iron pot1 and lay some of the potatos upon it4 ,season all with salt and pepper4 ,upon this another layer of meat--then some potatos again1 then meat1 and so on till all is in1 finishing with potatos at the top4 ,pour in a pint of cold water4 ,let it simmer gently for two hours or more1 till the meat and potatos are thoroughly done4 ,serve it up very hot1 meat and potatos1 on the same dish4 ,if approved1 you may add1 from the beginning1 one or two sliced onions4 ,a similar stew may be made of beef steaks and potatos4 ,you may stew pork cutlets in the same manner1 but with sweet potatos1 split and cut in long pieces1 or with yams4 ,the seasoning for the pork should be minced sage4 ,this is a very plain1 but very good dish1 if made of nice fresh meat and good potatos1 and well cooked4 ,,lamb4--,the vein in the neck of the fore-quarter should be blueish1 and firm--otherwise do not buy it4 ,if greenish or yellowish1 it is tainted1 and fit only for manure4 ,never buy any thing that has been kept too long4 ,the worst may1 by some process1 be a little disguised1 but nothing can render wholesome any article of food in which decomposition has commenced1 even in the slightest degree4 ,the fat should be quite white4 ,if there is but little meat on the shoulder it has not been a good lamb4 ,in ,america1 where food is abundant1 there is no occasion to eat any thing1 that has the flavor in the least changed by keeping4 ,a fore-quarter of lamb comprises the shoulder1 the neck1 and the breast together4 ,the hind-quarter is the loin and leg4 ,lamb comes in season in the beginning of ,april1 if the spring is not unusually backward4 ,jersey lamb is sometimes garlicky early in the season4 ,avoid buying it2 you can easily tell it by the garlicky smell4 ,it can only be rendered eatable by stewing1 or frying it with plenty of onions4 ,to plain roast or boil garlicky meat is in vain4 ,beef1 also1 is sometimes garlicky4 ,lamb may be cooked in every way that is proper for mutton4 ,,roast ,,lamb4--,the roasting pieces for lamb are the fore-quarter1 and hind-quarter2 and the saddle1 or both hind-quarters together1 not having been cut apart4 ,if the saddle is cooked whole1 it should be of a small delicate lamb1 nice and fat1 and is then a fashionable dish at company dinners4 ,like all other young meat lamb should always be thoroughly done1 not the least redness being left perceptible any where about it4 ,a hind-quarter of eight pounds will require at least two hours--a fore-quarter1 rather longer4 ,it should be placed before a clear brisk fire1 but not very near at first4 ,put a little water in the dripping-pan1 and baste it with that till it begins to cook1 adding a little nice fresh butter4 ,then place it nearer the fire1 and when the gravy begins to fall1 baste it with that1 and repeat the basting very frequently4 ,when the lamb drops white gravy it is nearly done1 and you may prepare for taking it up4 ,skim the gravy that is in the dripping-pan till all the fat is taken off4 ,then dredge over it a little flour1 and send it to table in a gravy boat1 having stirred in one or two table-spoonfuls of currant jelly4 ,lettuce is always an accompaniment to cold lamb4 ,in carving a fore-quarter of lamb it is usual to take off the shoulder from the ribs1 put in a slice of fresh butter1 sprinkle it with a little cayenne1 and squeeze over the divided parts a fresh lemon cut in half2 and put1 for that purpose1 on a small plate beside the carver4 ,the vegetables to be eaten with lamb are1 new potatos1 asparagus1 green peas1 and spinach4 ,mint sauce is indispensable4 ,french cooks seldom understand how to make it4 ,to do it properly1 take a large bunch of fresh green mint1 wash it1 and when you have shaken the wet from them1 mince the leaves very fine1 omitting the stems4 ,put the leaves1 when chopped1 into a small tureen or sauce-boat1 and pour on a sufficient quantity of the best cider vinegar to moisten the mint thoroughly1 but not to render it the least liquid or thin4 ,it should be as thick as horse-radish1 prepared to eat with roast beef4 ,mix in sufficient sugar to make it very sweet4 ,good brown sugar will do4 ,at table put a tea-spoonful on the side of your plate4 ,those who make mint sauce thin and weak1 and pour it over the meat like gravy1 know nothing about it4 ,,lamb ,,steaks4--,cut some nice cutlets or steaks 7without any bone7 from a hind-quarter of lamb4 ,lay them in a stew pan1 and season them with a little salt and cayenne1 adding some butter rolled in flour4 ,wash carefully two fine fresh lettuces4 ,remove the outside leaves1 quarter the lettuces1 and cut off all the stalks4 ,set the stew-pan1 with the meat1 over a clear fire2 and let it stew slowly till about half done4 ,then put in the lettuce1 covering the meat with it1 and let them all stew about half an hour longer4 ,when done1 take out the lettuces first4 ,put them into a sieve or cullender1 press out the water1 and chop them large4 ,see if the meat is done all through4 ,if it is1 return the stewed lettuce to the pot1 season it with a little cayenne and some salad oil1 and add to it two or three hard-boiled eggs1 chopped large4 ,cover it1 and let it stew five minutes longer4 ,serve it up on the same dish4 ,,lamb ,,cutlets4--,cut the cutlets from the loin and trim them nicely1 removing the skin1 and most of the fat4 ,scrape the bone1 and cut it short4 ,grate plenty of stale bread1 and mix it with some minced sweet marjoram1 seasoned with salt and pepper4 ,have ready a small deep dish of light beaten egg1 flavored with grated nutmeg and fresh lemon-peel1 grated fine1 the thin yellow rind only4 ,put some nice lard or beef-dripping into a hot frying-pan1 and when the lard boils is the time to put in the cutlets4 ,dip every cutlet separately into the beaten egg4 ,then into the bread-crumbs1 c4 ,repeat this a second time both with the egg and bread4 ,the cutlets will be found much better for the double immersion4 ,then lay them separately in the boiling lard1 and fry them well4 ,one cutlet must not be laid on the top of another4 ,when done1 dish them and send them to table very hot1 with some currant jelly to mix with the gravy4 ,this is a fine breakfast dish or for a small dinner4 ,instead of frying1 you may broil them4 ,dip each cutlet twice into the egg and twice into the crumbs1 and cover each with clean writing paper1 cut of a convenient shape1 and secured with pins or packthread1 the paper being twisted round the end of the bone4 ,broil them in the papers1 which must be taken off before the cutlets go to table4 ,,lamb ,,chops1 ,,stewed4--,cut a loin of lamb into chops or steaks1 removing the bone1 or else sawing it very short4 ,trim off the skin and part of the fat4 ,season the chops with a little pepper and salt1 and fry them in fresh butter till they are of a pale brown color4 ,then pour off the fat and transfer the steaks to a stew-pan4 ,add enough boiling water to cover them2 and having seasoned them with some powdered nutmeg or some blades of mace1 add a pint of shelled green peas that have been already parboiled1 or a pint of the green tops of asparagus cut off after boiling1 and a fresh lettuce stripped of its outside leaves and stalks and quartered4 ,finish with a small quarter of a pound of fresh butter cut in pieces and rolled in flour1 and laid among the vegetables4 ,let them all stew together with the meat1 for half an hour rather slowly4 ,serve up all upon one large dish4 ,it will make an excellent plain dinner for a small family1 with the addition of a dish or two of new potatos1 if they are in season4 ,you may omit the lettuce1 and add more peas and asparagus tops4 ,,larded ,,lamb4--,cut off the fillet or round from a nice hind-quarter of lamb1 and remove the bone from the centre4 ,make a stuffing or forcemeat of bread-crumbs1 fresh butter1 sweet marjoram1 and sweet basil1 minced finely2 the yellow rind of a fresh lemon1 grated2 and a tea-spoonful of mixed nutmeg and mace1 powdered4 ,fill with this stuffing the hole from whence the bone was taken1 and secure the flap round the side of the meat1 putting plenty of stuffing between4 ,then proceed to lard it4 ,cut a number of long thin slips of the fat of ham1 bacon1 or corned pork4 ,all these slips must be of the same size4 ,take one at a time between the points of the larding-needle1 and draw it through the flat surface of the top1 or upper side of the meat1 so as to leave one end of the ham in1 as you slip the other end out of the needle4 ,do this nicely1 arranging the slips of ham in regular form1 and very near together4 ,put the lamb into an iron oven1 or bake-pan1 with a small portion of lard or fresh butter under it1 and bake it thoroughly4 ,when the meat is about half done1 put in a quart or more of nice green peas with sufficient butter to cook them well4 ,serve up the lamb with the peas round it1 on the same dish4 ,this is a dish for company4 ,,lamb ,,pie4--,remove the fat and bone from two pounds or more of nice lamb steaks1 or take some cutlets from the upper end of a leg of lamb1 and cut them into pieces about as large as the palm of your hand4 ,season them with pepper and salt very slightly4 ,put them into a stew pot with a very little water1 and let them stew for half an hour or more4 ,in the mean time1 make a nice paste1 allowing half a pound of fresh butter to a pound of flour4 ,mix with a broad knife half the butter with the flour1 adding gradually enough of cold water to make a dough4 ,roll out the dough into a large thin sheet1 and spread all over it with the knife the remainder of the butter4 ,fold it1 sprinkle it with a little flour1 and then divide it into two sheets1 and roll out each of them4 ,that intended for the upper crust to be the thickest4 ,line with the under crust the bottom and sides of a pie-dish4 ,put in the stewed lamb with its gravy4 ,intersperse some blades of mace4 ,add some potatos1 sliced1 and some sliced boiled turnips4 ,cover the meat thick with the green tops of boiled asparagus1 and lay among it a few bits of fresh butter4 ,for asparagus tops you may substitute boiled cauliflower seasoned with nutmeg4 ,put on the paste-lid1 closing the edges with crimping them nicely4 ,cut a cross-slit on the top4 ,put the pie directly into the oven1 and bake it of a light brown4 ,serve it up hot4 ,,veal4 ,,veal4--,do not buy veal unless the vein in the shoulder looks blue or bright red4 ,if of any other color1 the veal is not fresh4 ,a calf's head should have the eyes full and prominent4 ,if they are dull and sunken1 the head is stale4 ,the kidney should be well covered with firm white fat4 ,all the fat must be firm1 dry1 and white1 and the lean fine in the grain1 and light colored4 ,if any part is found clammy or discolored1 do not buy that veal4 ,the best pieces of the calf are the loin and the fillet4 ,the loin consists of the best and the chump end2 the hind knuckle1 and the fore knuckle4 ,the inferior pieces are the neck1 blade-bone1 and breast4 ,the brisket end of a breast of veal is very coarse1 hard1 and tough2 the best end is rather better1 having sweet-bread belonging to it4 ,veal1 like all other meat1 should be well washed in cold water before cooking4 ,being naturally the most tasteless and insipid of all meat1 it requires the assistance of certain articles to give it flavor4 ,it is too weak to make rich soup without various additions4 ,but well cooked1 it is very nice as roasted loin1 fillet1 or fried cutlets4 ,,roast ,,loin ,,of ,,veal4--,wash the meat well in cold water1 wipe it dry1 and rub it slightly with mixed pepper and salt4 ,make a stuffing of bread soaked in milk1 or grated bread-crumbs1 cold ham minced1 sweet marjoram minced1 and the juice and yellow grated rind of a lemon2 also1 a little fresh butter4 ,loosen with a sharp knife the skin1 and put the stuffing under it1 skewering down the flap to keep it in4 ,put the veal to roast before a strong clear fire1 and pour a little water in the bottom of the roaster4 ,baste it with this till the gravy begins to run4 ,then baste it with that4 ,set the spit at first not very close to the fire1 but bring it nearer as the roasting proceeds4 ,send it to table with its own gravy1 well skimmed and slightly thickened with a little flour4 ,always choose a fine fresh loin of veal with plenty of fat about the kidney4 ,no meat spoils so soon4 ,the breast and shoulder are roasted in the same manner as the loin1 of which two dishes may be made1 the kidney end1 and the chump end4 ,,fillet ,,of ,,veal4--,when a fillet is to be roasted or baked1 let it be well washed1 and then dried in a clean towel4 ,take out the bone1 fold the flap round1 and skewer it to the meat4 ,make plenty of forcemeat or stuffing1 of bread soaked in milk1 or grated dry and mixed with plenty of fresh butter1 or some of the fat or suet finely minced4 ,season with pepper1 grated nutmeg1 powdered mace1 fresh lemon peel grated1 and sweet marjoram and sweet basil minced fine4 ,the hole that contained the bone must be stuffed full1 and also the space between the flap and the side of the meat4 ,this should be secured by three skewers4 ,dredge the meat all over lightly with flour before you put it down4 ,at first1 place the spit at a distance from the fire1 which should be strong and clear4 ,then1 as the meat begins to roast1 set it nearer1 and till the gravy begins to fall1 baste it with fresh butter1 or lard4 ,just before it is finished1 7it will take about four hours17 dredge it with flour1 and baste it well with its own gravy4 ,when the meat is dished1 skim the gravy1 thicken it with a little flour1 and pour it round the veal in the dish1 or serve it in a sauce-boat4 ,a ham is the usual accompaniment to roast veal1 whether fillet or loin4 ,,roast ,,veal ,,hashed4--,take whatever cold roast veal was left from yesterday4 ,to prepare it for a breakfast dish1 cut it into small bits1 and put it 7without any water7 into a stew-pan1 adding to it the veal gravy that was left from yesterday1 and a table-spoonful of fresh butter or lard1 dredged with flour4 ,cover it1 and after stewing it half an hour by itself1 put in two large table-spoonfuls of well spiced tomato catchup1 an article no family should be without4 ,after the catchup is in1 cover the hash again1 and let it stew half an hour longer4 ,if you have no catchup1 put in with the cold veal at the beginning1 two or three large ripe tomatos1 peeled and quartered1 or sliced1 and seasoned with powdered mace1 nutmeg1 and ginger2 and let all stew together in gravy or butter4 ,mushroom catchup is a good substitute for tomato in hashing cold meat4 ,if you have neither1 put in a large table-spoonful of tarragon or ,french mustard1 to be bought in bottles at all the best groceries4 ,cold roast venison is very good hashed as above4 ,,veal ,a-,,la-,,mode4--,remove the bone from a fillet of veal1 and make a large quantity of forcemeat or stuffing of grated bread-crumbs2 beef-suet or veal-suet minced fine1 the grated yellow rind and juice of a ripe lemon or orange1 or some chopped mushrooms that have been previously stewed1 some grated yolk of hard-boiled eggs1 and some sweet marjoram4 ,press in the stuffing1 till the hole left by the bone is well filled2 and also1 put stuffing between the flap and the side of the meat1 before you skewer the flap4 ,have ready some lardons or slips of cold ham1 or tongue1 and with a larding pin draw them all through the surface of the veal4 ,or else1 make deep cuts or incisions throughout the meat1 and press down into each a small thin square bit of bacon-fat1 seasoning every one with a little of the stuffing4 ,lay the veal in a deep baking-pan1 or iron bake-oven4 ,surround it with nice lard1 and bake it till thoroughly done all through4 ,then take it out1 skim the gravy1 and transfer it to a small sauce-pan4 ,stir in a dessert-spoonful of flour2 add a glass of white wine to the gravy1 and give it one boil up4 ,send it to table in a sauce-tureen1 accompanying the veal4 ,,terrapin ,,veal4--,take some nice veal1 7from the fillet1 or the loin7 and cut it into very small mouthfuls4 ,put it into a stew-pan4 ,have ready a dressing made of six or seven hard-boiled eggs1 minced fine1 a small tea-spoonful of made mustard1 7tarragon or ,french mustard will be best17 a salt-spoon of salt1 and the same of cayenne2 two glasses of sherry or ,madeira1 and half a pint of rich cream4 ,if you cannot conveniently obtain cream1 substitute a quarter of a pound of fresh butter1 divided into four pieces1 and each piece dredged with flour4 ,all the ingredients for this dressing must be thoroughly mixed4 ,then1 pour it over the veal1 and give the whole a hard stir4 ,cover it1 and let it stew over the fire for about ten minutes4 ,fresh venison is excellent1 cooked in this manner4 ,so1 also1 are ducks1 pheasants1 partridges1 or grouse1 making a fine side dish for company4 ,,to ,,hash ,,cold ,,meat4--,the best way of re-cooking cold roast meat1 7veal1 beef1 or pork17 is to hash it1 cutting it into mouthfuls1 and stewing it in its own gravy1 without a drop of water4 ,for this purpose1 save as much as you can of the dripping or gravy that fell from it when roasting4 ,when you have done basting the roast meat1 skim off all the fat from the surface1 and strain the gravy through a small sieve4 ,what is left of it1 should be carefully set away in a cold place4 ,next day1 when it has congealed into a cake1 scrape it with a knife on both sides4 ,if not wanted for immediate use1 cut it in pieces1 and put it up in a jar well covered4 ,use it 7instead of water7 for stews and hashes2 and if well seasoned the meat will be found nearly as good 7for a breakfast dish17 as if not previously cooked4 ,whenever it is possible1 make your hashes without any water2 and if you have saved no gravy1 substitute lard1 or fresh butter4 ,but gravy or drippings of the same meat is best4 ,a hash of cold meat1 stewed merely in water1 and with no seasoning but salt and pepper1 is a poor thing4 ,cold potatos1 when re-cooked1 always remain hard and indigestible4 ,in all cookery it is best to use fresh vegetables1 even if the meat has been previously drest4 ,cold meat is of no use for soups or pies4 ,it is better to slice it1 and eat it cold--or1 better still to give it the poor4 ,roast beef or mutton1 if very much underdone1 may be sliced and broiled on a gridiron1 and well seasoned with pepper4 ,cold roast pork is best sliced plain1 and eaten cold4 ,ham also4 ,,veal ,,cutlets ,,in ,,papers 7en papillotes47--,make a nice sauce of sweet herbs1 bread-crumbs1 powdered mace and nutmeg1 butter and beaten egg4 ,lay the cutlets in a deep dish1 7having first broiled them and saved the gravy17 pour the sauce over them1 with the veal gravy added to it4 ,cover them1 and let them rest till cold4 ,allow1 for each cutlet1 a sheet of foolscap paper1 cut it into the shape of a heart1 and go over it with sweet oil1 or fresh butter or lard4 ,lay a cutlet with a little of the sauce upon it1 on one-half of each sheet of paper2 turn the other half over the meat4 ,fold a narrow rim all round1 so as to unite both edges4 ,begin at the top of the heart1 and pleat both edges together so as to form a good shape without puckering4 ,when you come to the bottom1 where the paper is to cover the bone1 give it a few extra twists4 ,broil the cutlets slowly on a gridiron for half an hour1 seeing that no blaze catches the papers--or put them in the oven for half an hour4 ,if the papers are not too much burnt or disfigured1 dish the cutlets still wrapped in them1 to be removed by those who eat them4 ,if the covers are scorched black1 and ragged1 take out the cutlets and lay them on a hot dish4 ,serve up with them a dish of mashed potatos or potatoe cake1 browned on the surface with a salamander4 ,ctelettes la ,maintenon1 are mutton or lamb steaks cooked in papers1 in the above manner4 ,,veal ,,steaks4--,cut the steaks from the neck1 leaving the bone very short1 and polishing what there is of it4 ,make a seasoning of boiled onions minced1 and sage or sweet marjoram leaves1 or of chopped parsley4 ,lay on each steak a bit of fresh butter1 spread the seasoning thickly over each1 and fry them in the gravy or drippings of cold roast veal or beef4 ,they will be the better for beating them slightly with a rolling pin4 ,put into the frying-pan three or four table-spoonfuls of mushroom or tomato catchup2 or1 fry them with fresh mushrooms or fresh tomatos1 sliced4 ,,veal ,,cutlets4--,cut your veal cutlets from the fillet or round about half an inch thick4 ,season them slightly with a little salt and cayenne4 ,have ready a pan with grated bread-crumbs1 and another with beaten egg4 ,have ready1 in a frying pan1 plenty of boiling lard1 or drippings of cold veal4 ,dredge each cutlet slightly with flour2 then dip it twice in the pan of beaten egg1 and then twice also in the bread-crumbs4 ,fry them well1 and send them to table in their own gravy4 ,saffron1 scattered thickly over them while frying1 is an improvement much relished by the eaters4 ,veal is too insipid to be fried or broiled plain4 ,if you live where cream is plenty1 add to this fry two or three spoonfuls4 ,minced veal1 cold1 is an excellent ingredient for forcemeats4 ,,knuckle ,,of ,,veal ,,and ,,bacon4--,unless your family is very small1 get two knuckles of veal1 and have them sawed into three pieces each4 ,put them into a pot with two pounds of ham or bacon2 cover them with water1 and stew them slowly1 skimming them well4 ,season them with a little pepper1 but no salt1 as the bacon will be salt enough4 ,when the scum ceases to rise1 put in four onions and four turnips1 and six potatos pared1 and quartered2 also1 a carrot and two parsnips1 scraped and cut into pieces4 ,let the whole boil till all the meat and all the vegetables are thoroughly done1 and very tender4 ,drain them well1 and serve up the whole on one large dish1 having other vegetables served separately4 ,if you wish to have green vegetables1 such as greens1 young sprouts1 poke1 or string beans1 flavored with bacon1 put them to boil in a pot with the bacon only1 and take another pot for the veal1 and white vegetables1 such as onions1 turnips1 c4 ,you may put the veal and bacon on the same dish4 ,,southern ,,stew 7of veal47--,peel and boil a half dozen fresh spring onions1 and then drain them well and slice them thin4 ,have ready two pounds or more of nice veal1 sliced very thin1 small1 and evenly4 ,lay the veal in a stew-pan1 and season it slightly with salt1 and a very little cayenne4 ,cover the veal with the sliced onions1 and lay upon them some bits of fresh butter rolled in flour4 ,if you cannot obtain very excellent fresh butter1 substitute lard1 or cold gravy1 or dripping of roast veal1 which last will be best if you have enough of it4 ,finish with a flavoring of powdered nutmeg or mace1 and the grated yellow rind of a fresh lemon4 ,this stew is very nice4 ,it may be made with lamb or chicken1 cut very small4 ,,veal ,,kebobbed1 7or kibaubed47--,cut into small thin slices some lean veal from the loin1 chump end1 or fillet4 ,trim them into a round or circular form4 ,season them with pepper1 salt1 and turmeric or curry powder4 ,if onions are liked1 slice some large ones1 and lay them on the pieces of veal4 ,cover them with slices of ham1 cut round like the veal1 but a little smaller4 ,roll up the slices1 7the ham inside17 and tie them on skewers4 ,then roast or bake them4 ,when done1 take them off the skewers1 and send them to table in the gravy that has fallen from them4 ,this is a ,turkish dish1 and is much liked4 ,,veal ,,fritters4--,take some thin slices of cold roast veal1 and trim them round or circular4 ,beat them with a rolling-pin1 to make them very tender1 and season them with a little salt and pepper and some powdered nutmeg4 ,also some grated fresh yellow rind of lemon-peel4 ,make a very light batter1 of eggs1 milk1 and flour2 in the proportion of four well-beaten eggs to a pint of milk2 and a large half pint of sifted flour3 the eggs beaten first1 and then stirred gradually into the milk in turn with the flour4 ,have ready a frying-pan1 nearly full of boiling lard4 ,drop into it two large spoonfuls of the batter4 ,then put in a slice of the veal1 and cover it with two more large spoonfuls of the batter4 ,as the fritters are fried1 take them up with a perforated skimmer1 and drain them4 ,,veal ,,patties4--,mince very fine1 some cold roast veal1 or some cold chicken1 mixing with it some cold minced ham1 or cold smoked tongue4 ,add some yolk of hard-boiled eggs1 crumbled or minced4 ,season the mixture with powdered mace and nutmeg1 moistened with cream or soft fresh butter4 ,have ready some nice puff-paste1 rolled out thin1 and cut into oval or circular pieces4 ,cover the half of each with the mixture1 spread on evenly and thickly4 ,then1 upon that1 fold over the other half1 7uniting both17 and crimp them together1 in very small notches4 ,brush their outsides all over with some raw egg1 slightly beaten1 and lay them in large square tin pans to bake4 ,send them to table on china dishes4 ,these patties are excellent made of cold game4 ,the green tops of boiled asparagus will improve the mixture4 ,,fried ,,liver4--,put into a frying-pan some nice thin slices of ham or bacon1 that have soaked all night1 and fry them in their own fat4 ,have ready your calf's liver1 cut into slices not too thin1 as that will render them hard4 ,take out the ham as soon as it is done1 put it into a hot dish1 and cover it closely4 ,lay the slices of liver into the gravy of the bacon that is left in the frying-pan1 sprinkling it well with chopped parsley4 ,it must be thoroughly done4 ,then dish with the bacon4 ,to those who like them1 some onions will be thought an improvement to fried liver4 ,first parboil the onions3 then slice them1 season them with a little salt and pepper1 and fry them with the liver4 ,if lettuces are in season1 quarter a fresh one1 and lay it under the liver when you dish it1 having previously removed the thickest part of the stalk4 ,the liver of beef or sheep is not seen at good tables4 ,it is very inferior to that of calf's1 being hard and coarse4 ,,larded ,,liver4--,wash and drain a nice fat calf's liver4 ,liver of beef or mutton is never seen at a good table2 they are hard1 coarse1 and tasteless1 and only eaten by the poor1 while the livers of veal and poultry are considered very nice4 ,divide it into equal portions4 ,lard them thickly with small slips of fat bacon1 inserted at regular distances with a larding-needle1 and very near each other4 ,season the liver with powdered nutmeg and mace4 ,put into a stew-pan1 in the bottom of which you have laid a large slice or two of fat bacon4 ,let it stew gently1 till thoroughly done and tender throughout4 ,when you take the liver out of the stew-pan1 stir into the gravy left at the bottom1 some thick catchup1 either mushroom or tomato4 ,do not send the slices of bacon to table with the liver4 ,if liked1 surround the liver while cooking1 with small button onions1 7peeled and washed17 and see that they are well done4 ,serve them up on the same dish4 ,it is best always to boil onions before frying them4 ,,stewed ,,liver4--,having soaked a fine calf's liver for two hours in cold water1 cut it into thick slices1 and then cut the slices into mouthfuls4 ,chop fine a small bunch of sweet marjoram1 and sprinkle it among the liver1 seasoning with pepper1 salt1 nutmeg1 and powdered mace4 ,put it into a stew-pan1 and cook it in lard or fresh butter4 ,make some nice toast1 and dip it for a minute in hot water1 having pared off all the crust4 ,lay the toast in the bottom of a deep dish1 after covering it all over with the stewed liver4 ,,liver ,,rissoles4--,take a calf's liver1 and remove carefully all the veins4 ,weigh a pound of it1 boil it1 and when cold1 mince it very finely with a quarter of a pound of suet1 either of beef or veal4 ,add a quarter of a pound of finely grated bread-crumbs4 ,season it with cayenne1 powdered mace1 and nutmeg1 and a very little salt4 ,mix in two well-beaten eggs4 ,shape them into oval forms1 about the size of large walnuts1 and fry them in plenty of boiling hot lard1 draining them all on a perforated skimmer1 before they go to table4 ,,liver ,,pie4--,prepare a fine fresh calf's liver4 ,split it in long pieces4 ,lay it in a pan of cold water for an hour or two4 ,afterwards take it out and wipe it dry1 and boil it till tender4 ,drain it when done1 and chop it large with a slice of cold ham4 ,season it with pepper and nutmeg1 7no salt for any thing that has ham in it17 and add some minced sweet marjoram and sweet basil1 and two yolks of hard-boiled eggs1 grated or minced4 ,the grated yellow rind of a fresh lemon will be an improvement4 ,make a very nice light paste1 and line a pie dish with it4 ,then fill it high with the mixture1 laying on the top several pieces of fine fresh butter4 ,cover it with a lid of paste1 notching the edges handsomely1 and cutting a cross-slit on the top4 ,bake it light brown1 and serve it up1 either hot or cold4 ,it will be found very nice4 ,with the same mixture you may make liver dumplings1 enclosing them in a nice paste1 and boiling them2 or a liver pudding1 boiling the mixture in one large paste1 and tying it in a cloth1 leaving room for it to swell4 ,,chitterlings ,,or ,,calf',s ,,tripe4--,this is very delicate and digestible1 and is nice at breakfast1 or as a side dish at dinner4 ,to prepare it for cooking1 it should be cut open with scissors1 emptied1 and thoroughly cleaned1 and then laid all night1 or for several hours1 in cold water1 slightly salted4 ,it can be bought of the veal butchers ready prepared1 and run on a wooden skewer4 ,wash it again just before cooking4 ,cut it into small pieces1 and boil it slowly till quite tender1 in water enough to keep it well covered4 ,when entirely done1 take it up1 drain it1 and keep it warm4 ,have ready some onions boiled in milk till quite soft1 and sliced thin4 ,melt some excellent fresh butter1 in milk thickened with flour4 ,make a round of very nice toast1 with the crust pared off4 ,dip it for a minute in hot water2 lay it in the bottom of a deep dish4 ,cover it thickly with the onion sauce1 and place the chitterlings upon it1 seasoning them with pepper and vinegar4 ,it will be an improvement to boil with them four or five blades of mace4 ,eat vinegar with it1 always4 ,tarragon vinegar is best4 ,this dish deserves to be more in use4 ,try it4 ,,fried ,,chitterlings4--,get chitterlings ready prepared by the butcher4 ,wash them1 and let them lie an hour or two in weak salt and water4 ,then drain them1 cut them in pieces1 and parboil them4 ,dry them in a clean cloth4 ,make a batter of two or three beaten eggs1 and a pint of milk1 with a heaped table-spoonful of flour4 ,put into a frying-pan an ample portion of the dripping of roast veal or pork1 and when it boils1 7having first dipped each piece of the chitterling into the batter17 fry them in the dripping4 ,they must be thoroughly done4 ,you may fry them in lard1 or fresh butter4 ,this is a nice breakfast dish4 ,,baked ,,chitterlings4--,having first parboiled the chitterlings1 lay among them some bits of fresh butter1 season them with powdered nutmeg1 put them into a deep dish1 set it into an oven1 and bake them brown4 ,this is a side dish at dinner4 ,,fine ,,veal ,,pie4--,boil1 in two quarts of water1 two unskinned calf's feet1 adding the yellow rind of a large lemon1 pared as thin as possible1 or grated1 and its squeezed juice4 ,also1 two broken-up sticks of cinnamon1 half a dozen blades of mace1 and two glasses of sweet wine4 ,boil all these together 7skimming well17 till the calf's feet are in rags1 and all their flesh has dropped from the bone4 ,then put the whole into a jelly-bag and let it drip into a broad bowl4 ,set it away closely covered4 ,have ready two pounds of the parboiled chump end of a loin of veal cut into square pieces4 ,make a nice puff paste1 and line with it a deep pie-dish4 ,put the pieces of veal into it1 7all the fat cut off17 and intersperse them with a dozen or more forcemeat balls1 each about as large as an ,english walnut4 ,the balls may be made of cold minced chicken and ham1 minced suet1 bread-crumbs1 and hard-boiled yolk of egg grated or crumbled fine2 seasoned with sweet herbs1 and grated lemon rind4 ,or they may be sweet balls of bread-crumbs1 butter1 chopped sultana raisins1 and chopped citron1 seasoned with nutmeg4 ,having dispersed them among the pieces of veal1 put in the jelly made from the calf's feet4 ,cover the pie with a lid of puff-paste1 cut a cross slit in the centre2 notch the edges1 and bake it brown4 ,this pie is for a company dish4 ,a ,,plain ,,veal ,,pie4--,cut the meat from an uncooked breast of veal1 and stew it in a very little water4 ,have ready a pie dish lined with a nice paste4 ,put in a layer of stewed veal1 with its gravy1 and cover it with a layer of sausage meat2 then veal again1 and then sausage meat4 ,repeat this till the dish is full1 finishing with the sausage4 ,cover it with a lid of paste1 and bake it brown4 ,this is a cheap and easy family pie4 ,,veal ,,loaf4--,take a cold fillet of veal1 and 7omitting the fat and skin7 mince the meat as fine as possible4 ,mix with it a quarter of a pound of the fattest part of a cold ham1 also chopped small4 ,add a tea-cupful of grated bread-crumbs2 a grated nutmeg2 half a dozen blades of mace1 powdered2 the grated yellow rind of a lemon2 and two beaten eggs4 ,season with a salt-spoon of salt1 and half a salt-spoon of cayenne4 ,mix the whole well together1 and make it into the form of a loaf4 ,then glaze it over with beaten yolk of egg2 and strew the surface evenly1 all over1 with bread raspings1 or with pounded cracker4 ,set the dish into a dutch-oven1 and bake it half an hour1 or till hot all through4 ,have ready a gravy made of the trimmings of the veal1 stewed in some of the gravy that was left when the fillet was roasted the day before4 ,when sufficiently cooked1 take out the meat1 and thicken the gravy with beaten yolk of egg1 stirred in about three minutes before you take it from the fire4 ,send the veal loaf to table1 in a deep dish1 with the gravy poured round it4 ,chicken loaf1 or turkey loaf1 may be made in this manner4 ,,stewed ,,calf',s ,,head4--,take a fine1 large calf's head2 empty it2 wash it clean1 and boil it till it is quite tender1 in just water enough to cover it4 ,then carefully take out the bones1 without spoiling the appearance of the head4 ,season it with a little salt and cayenne1 and a grated nutmeg4 ,pour over it the liquor in which it has been boiled1 adding a jill of vinegar1 and two table-spoonfuls of capers1 or of green nasturtion seeds1 that have been pickled4 ,let it stew very slowly for half an hour4 ,have ready some forcemeat balls made of minced veal-suet1 grated bread-crumbs1 grated lemon-peel1 and sweet marjoram1--adding beaten yolk of egg to bind the other ingredients together4 ,put in the forcemeat balls1 and stew it slowly a quarter of an hour longer1 adding some bits of butter rolled in flour to enrich the gravy4 ,send it to table hot4 ,,excellent ,,minced ,,veal4--,take three or four pounds of the lean only of a fillet or loin of veal1 and mince it very finely1 adding a slice or two of cold ham1 minced also4 ,add two or three small young onions1 chopped small1 a tea-spoonful of sweet marjoram leaves rubbed from the stalks1 the yellow rind of a small lemon grated1 and a tea-spoonful of mixed mace and nutmeg powdered4 ,mix all well together1 and dredge it with a little flour4 ,put it into a stew-pan1 with sufficient gravy of cold roast veal to moisten it1 and a large table-spoonful or more of fresh butter4 ,stir it well1 and let it stew till thoroughly done4 ,if the veal has been previously cooked1 a quarter of an hour will be sufficient4 ,it will be much improved by adding a pint or more of small button mushrooms1 cut from the stems1 and then chopped small4 ,also1 by stirring in two table-spoonfuls of cream about five minutes before it is taken from the fire4 ,,veal ,,with ,,oysters4--,take two fine cutlets of about a pound each4 ,divide them into several pieces1 cut thin4 ,put them into a frying-pan1 with boiling lard1 and let them fry awhile4 ,when the veal is almost done1 add to it a pint of large1 fine oysters1--their liquor thickened with a few grated bread-crumbs1 and seasoned with mace and nutmeg powdered4 ,continue the frying till the veal and oysters are thoroughly done4 ,send it to table in a covered dish4 ,,terrapin ,,veal4--,take some cold roast veal1 7the fillet or the loin7 and cut it into mouthfuls4 ,put it in a skillet or stew-pan4 ,have ready a dressing made of six or seven hard-boiled eggs1 minced fine2 a small tea-spoonful of tarragon mustard2 a salt-spoonful of salt2 and the same of cayenne pepper2 a large tea-cupful 7half a pint7 of cream1 and two glasses of sherry or ,madeira wine4 ,the dressing must be thoroughly mixed4 ,pour it over the veal1 and then give the whole a hard stir4 ,cover it1 and let it stew over the fire for ten minutes4 ,then transfer it to a deep dish1 and send it to table hot4 ,cold roast duck or fowl may be drest as above4 ,also1 venison4 ,,veal ,,olives4--,take some cold fillet of veal and cold ham1 and cut them into thin square slices of the same size and shape1 trimming the edges evenly4 ,lay a slice of veal on every slice of ham1 and spread some beaten yolk of egg over the veal4 ,have ready a thin forcemeat1 made of grated bread-crumbs1 sweet marjoram rubbed fine1 fresh butter1 and grated lemon-peel1 seasoned with nutmeg and a little cayenne pepper4 ,spread this over the veal1 and then roll up each slice tightly with the ham4 ,tie them round securely with coarse thread or fine twine2 run a bird-spit through them1 and roast them well4 ,for sauce1 simmer in a small sauce-pan1 some cold veal gravy with two spoonfuls of cream1 and some mushroom catchup4 ,,veal ,,rissoles4--,take as much fine wheat bread as will weigh one pound1 after all the crust is cut off4 ,slice it2 put it into a pan and pour over it as much rich milk as will soak it thoroughly4 ,after it has soaked a quarter of an hour1 lay it in a sieve and press it dry4 ,mince as finely as possible a pound of veal cutlet with six ounces of veal suet2 then mix in gradually the bread2 adding a salt-spoonful of salt1 a slight sprinkling of cayenne1 and a small tea-spoonful of powdered mace and nutmeg mixed2 also the yellow rind of a lemon grated4 ,beat two eggs1 and moisten the mixture with them4 ,then divide it into equal portions1 and with a little flour on your hands roll it into oval balls rather smaller than an egg4 ,strew over them some dry bread-crumbs2 then fry them in lard or fresh butter--drain them well1 and send them to table hot4 ,for gravy 7which should be commenced before the rissoles7 put some bits and trimmings of veal into a small sauce-pan1 with as much water as will cover them2 a very little pepper and salt2 and three or four blades of mace4 ,cover the sauce-pan closely1 and let the meat stew till all the strength is extracted2 skimming it well4 ,then strain it2 return the liquor to the sauce-pan2 add a bit of butter rolled in flour2 and squeeze in the juice of a lemon4 ,give it a boil up1 and then1 at the last1 stir in the beaten yolk of an egg4 ,serve up this gravy in a sauce-boat1 to eat with the rissoles4 ,instead of stewing meat for the purpose1 you may make this gravy with the drippings of roast veal saved from the day before4 ,you have then only to melt it over the fire2 adding the seasoning2 and giving it one boil4 ,similar rissoles may be made of minced chicken or turkey4 ,,to ,,prepare ,,sweetbreads4--,the sweetbread belonging to the breast of the calf is far superior to that which is found about the throat1 being larger1 whiter1 more tender1 and more delicate4 ,always buy them in preference4 ,they should be set immediately on ice1 and prepared for cooking as speedily as possible1 for they spoil very soon4 ,soak them in warm water till all the blood is discharged4 ,then put them into boiling water1 and boil them five minutes4 ,after this1 lay them immediately in a pan of very cold water4 ,this sudden transition from hot water to cold1 will blanch or whiten them4 ,dark-colored sweetbreads make a very bad appearance4 ,four are generally sufficient for a small dish4 ,but as1 if well cooked1 they are much liked1 it is best to have six2 or else eight upon two dishes4 ,if the sweetbreads are to be cut up before cooking1 remove and throw away the gristle or pipe that pervades every one4 ,if they are to be cooked whole1 you may leave the pipe in1 to be taken out by the eaters4 ,for company1 it is usual to lard sweetbreads with slips of fat ham or bacon1 or of cold smoked tongue4 ,sweetbreads are used as side-dishes at dinners1 or at nice breakfasts4 ,,sweetbread ,,croquettes4--,having trimmed some sweetbreads nicely1 and removed the gristle1 parboil them1 and then mince them very fine4 ,add grated bread1 and season with a very little salt and pepper2 some powdered mace and nutmeg2 and some grated lemon-rind4 ,moisten the whole with cream1 and make them up into small cones or sugar-loaves2 forming and smoothing them nicely4 ,have ready some beaten egg1 mixed with grated bread-crumbs4 ,dip into it each croquette1 and fry them slowly in fresh butter4 ,serve them hot2 standing up on the dish1 and with a sprig of parsley in the top of each4 ,sweetbreads should never be used unless perfectly fresh4 ,they spoil very rapidly4 ,as soon as they are brought from market they should be split open1 and laid in cold water4 ,never attempt to keep sweetbreads till next day1 except in cold weather2 and then on ice4 ,similar croquettes may be made of cold boiled chicken2 or cold roast veal2 or of oysters1 minced raw1 and seasoned and mixed as above4 ,,fricasseed ,,sweetbreads4--,take half a dozen sweetbreads2 clean them thoroughly1 and lay them for an hour or two in a pan of water1 having first removed the strings and gristle4 ,then put them into a stew-pan with as much rich milk or cream as will cover them well1 and a very little salt4 ,stew them slowly1 till tender throughout1 and thoroughly done1 saving the liquid4 ,then take them up2 cover them2 and set them near the fire to keep warm4 ,prepare a quarter of a pound of butter1 divided into four pieces1 and rolled in flour4 ,put the butter into the milk in which the sweetbreads were boiled1 and add a few sprigs of parsley cut small2 five or six blades of mace2 half a nutmeg grated2 and a very little cayenne pepper4 ,have ready the yolks of three eggs well-beaten4 ,return the sweetbreads to the gravy2 let it just come to a boil2 and then stir in the beaten egg immediately before you take the fricassee from the fire1 otherwise it will curdle4 ,serve it up in a deep dish with a cover4 ,chickens1 cut up1 may be fricasseed in this manner4 ,,tomato ,,sweetbreads4--,cut up a quarter of a peck 7or more7 of fine ripe tomatos2 set them over the fire1 and let them stew with nothing but their own juice1 till they go entirely to pieces4 ,then press them through a sieve1 to clear the liquid from the seeds and skins4 ,have ready four or five sweetbreads that have been trimmed nicely1 cleared from the gristle1 and laid open to soak in warm water4 ,put them into a stew-pan with the tomato-juice1 seasoned with a little salt and cayenne4 ,add two or three table-spoonfuls of butter rolled in flour4 ,set the sauce-pan over the fire1 and stew the sweetbreads in the tomato-juice till they are thoroughly done4 ,a few minutes before you take them off1 stir in two beaten yolks of eggs ,serve up the sweetbreads in a deep dish1 with the tomato poured over them4 ,,sweetbreads ,,and ,,cauliflowers4--,take four large sweetbreads1 and two fine cauliflowers4 ,split open the sweetbreads and remove the gristle4 ,soak them awhile in lukewarm water4 ,then put them into a sauce-pan of boiling water1 and let them boil ten minutes over the fire4 ,afterwards1 lay them in a pan of very cold water4 ,the parboiling will render them white2 and putting them directly from the hot water into the cold will give them firmness4 ,having washed and drained the cauliflowers1 quarter them1 and lay them in a broad stew-pan with the sweetbreads upon them1 seasoned with a very little cayenne1 four or five blades of mace1 and some nutmeg4 ,add as much water as will cover them2 put on closely the lid of the pan1 and let the whole stew for about an hour4 ,then take a quarter of a pound of fresh butter1 and roll it in two table-spoonfuls of flour4 ,add it to the stew with a tea-cupful of rich milk or cream1 and give it one boil up1 not more1 or the milk may curdle4 ,serve it hot in a deep dish2 the sweetbreads in the middle with the gravy poured over them1 and the quartered cauliflowers laid handsomely round4 ,this stew will be found delicious4 ,broccoli may be thus stewed with sweetbreads4 ,,sweetbread ,,omelet4--,for an omelet of six or seven eggs1 take two fine sweetbreads4 ,split them1 take out the gristle1 and soak them in two lukewarm waters1 to extract all the blood4 ,then put them into very hot water1 boil them ten minutes1 take them out1 set them away to cool1 and afterwards mince them small1 and season them with a very little salt and cayenne pepper1 and some grated nutmeg4 ,beat the eggs 7omitting the whites of two7 till very light4 ,then mix in the chopped sweetbreads4 ,put three ounces or more of fresh butter into a small frying-pan1 and place it over the fire4 ,stir the butter with a spoon1 as it melts1 and when it comes to a boil put in the mixture1 stirring it awhile after it is all in4 ,fry it a rich brown4 ,heat the plate or dish in which you turn it out of the pan4 ,an omelet should never be turned while frying4 ,the top may be well browned by holding above it a salamander or red-hot shovel4 ,if you wish it very thick1 have three sweetbreads4 ,while frying the omelet1 lift the edge occasionally by slipping a knife-blade under it1 that the butter may get well underneath4 ,if omelets are cooked too much they will become tough1 and leather-like4 ,many persons prefer having them sent to table as soft omelets1 before they have set1 or taken the form of a cake4 ,in this case1 serve up the omelet in a deep dish1 and help it with a spoon4 ,,sweetbreads ,,and ,,oysters4--,take four sweetbreads1 and when they have been soaked and blanched1 quarter them1 and remove the pipe4 ,strain the liquor from three dozen large fresh oysters1 season it with powdered nutmeg and mace1 and a little cayenne4 ,put the quartered sweetbreads into a stew-pan1 and pour over them enough of the oyster-liquor to cover them well1 adding1 if you have it1 three large spoonfuls of the gravy of roast veal1 and a quarter of a pound of fresh butter1 cut into four bits2 each bit rolled or dredged in flour4 ,when the sweetbreads are done1 put in the oysters1 7first removing their gristle or hard part17 and take them out again as soon as they are plumped1 which should be in five minutes4 ,if allowed to boil1 the oysters will shrivel1 and become hard and tasteless4 ,add1 at the last1 two wine-glasses of cream1 and shake the pan about1 for a few minutes4 ,serve up in a deep dish4 ,,sweetbread ,,pies4--,make shells of puff-paste1 and bake them empty4 ,when done1 fill them to the top with the above mixture4 ,have ready a lid for each pie1 baked on a flat plate1 and lay it on the top of the filling4 ,,stewed ,,sweetbreads4--,after blanching them1 extract the pipe very carefully1 and fill its place with a stuffing made of cold minced chicken or veal1 minced ham or tongue sweet marjoram1 nutmeg1 grated lemon-peel1 and the crumbled yolks of hard-boiled eggs4 ,fasten the openings with small wooden skewers1 and put the sweetbreads into a broad stew-pan with a thin slice of ham under each1 and another on the top of each1 kept in place by a splinter-skewer4 ,stew the sweetbreads in the gravy of roast veal1 and before you send them to table take out the skewers4 ,or make a gravy of uncooked trimmings of veal or beef1 stewed slowly in as much water as will cover them well1 and seasoned with pepper and salt--or1 stew with the fresh meat1 as much ham or bacon as will flavor the gravy1 7using no other salt47 ,when all the essence is extracted from the meat1 stir in a bit of butter dredged with flour4 ,the flour for gravies should be browned4 ,strain the gravy1 and add any other flavoring you like4 ,to brown flour1 spread it evenly on a large dish or flat tin1 and place it before the fire1 or in a rather cool oven4 ,scrape it up from the edges where it will get the brownest4 ,take care it burns or blackens nowhere4 ,keep it for use in a dry tin box4 ,,baked ,,sweetbreads4--,parboil four large sweetbreads1 having first blanched them4 ,when cold1 lard them all over the surface1 with slips of bacon the size of small straws4 ,lay them in a shallow pan1 putting under each sweetbread a piece of nice fresh butter with a very little flour mixed into it4 ,pour into the pan a glass of nice white wine1 mixed with the juice and grated yellow rind of a lemon4 ,season also with grated nutmeg4 ,or for sauce1 you may use mushroom catchup1 with a little salad oil stirred into it4 ,if you do not live in a place where nice fresh butter is to be obtained1 endeavor to do without butter at all1 rather than use that which is strong1 rancid1 or too salt4 ,bad butter tastes through every thing--spoils every thing1 and is also extremely unwholesome1 as decomposition 7or in plain terms putrefaction17 has already commenced4 ,rather than use what makes all your food taste worse instead of better1 try to substitute something else--such as beef or fresh pork drippings1 suet1 lard1 or olive oil2 or1 molasses1 honey1 or stewed fruit4 ,we know that with these it is possible to live in health for years1 without tasting butter4 ,nevertheless1 good butter is a good thing1 and an improvement to all sorts of cookery4 ,,pork4 ,,pork4--,young pork has a thin rind or skin1 easily indented by pressing with the finger1 and the lean will break by pinching4 ,if fresh1 the meat is smooth and dry2 but if damp and clammy1 it is tainted4 ,if the fat is rough with little kernels1 the pig has had a disease resembling the measles1 and to eat it is poisonous4 ,pigs that have short legs1 and thick necks1 are the best4 ,pigs fed entirely on slop make very bad pork4 ,they should be kept up for at least two months1 fed with corn1 and not allowed during the time of fattening to eat any sort of trash4 ,no animal tastes more of its food than a pig4 ,if allowed to eat the garbage of fish1 they will not only have a fishy taste1 but a smell of fish so intolerable1 when cooking1 that such pork cannot be endured in the house4 ,during the two months that they are kept up to fatten1 all their food must be wholesome as well as abundant1 and it does them much good to have soap-suds given to them occasionally4 ,let them have plenty of corn1 and plenty of fresh water4 ,they will thrive better and make finer pork1 if their pens are not allowed to be dirty4 ,no animal actually likes dirt1 and even pigs would be clean if they knew how4 ,it is very beneficial to young pigs to wash them well in soap and water4 ,we have seen this often done with great care4 ,the pork in ,spain and ,portugal is delicious1 from being fed chiefly on the large chestnuts1 of which there is great abundance in those countries4 ,these pigs are short-legged and thick-bodied--a profitable species4 ,the best pieces of a pig are the hind-leg and loin2 the next is the shoulder1 or fore-leg4 ,the spare-rib1 7pronounced sparrib by the ,english17 affords so little meat1 and the bones are so tedious to pick1 that it is seldom seen on good ,american tables1 nothing being popular with us that cannot be eaten fast or fastish4 ,pork must be thoroughly cooked2 done well1 and completely to the very bone4 ,who ever asked for a slice of pork done rare8 ,who could eat pork with the blood appearing1 when served8 ,so it is with veal4 ,underdone veal1 or underdone chicken1 is not to be thought of without disgust4 ,pork1 for boiling1 is always previously salted or corned4 ,fresh pork1 however1 is very good stewed or cooked slowly in a very little water1 and with plenty of vegetables in the same pot4 ,the vegetables should be potatos1 7either sweet or white17 pared and cut into pieces--parsnips the same1 or yams in thick slices4 ,for corned pork cook the vegetables separately from the meat1 or they will taste too salt and fat4 ,they should be cabbage1 or green sprouts1 green beans or peas1 green corn1 young poke1 squash1 pumpkin1 or cashaw1 7winter squash17 boiled1 mashed1 and squeezed4 ,for salt pork1 in winter1 have dried beans or dried peas2 first boiled1 and then baked4 ,,to ,,roast ,,pork4--,the roasting pieces are the loin1 the leg1 the saddle1 the fillet1 the shoulder and the spare-rib1 7which last is found between the shoulder or fore-leg17 and the griskin or back-bone4 ,all roast pork should be well seasoned2 rubbed with pepper1 salt1 or powdered sage or marjoram4 ,score the skin with a sharp knife1 making deep lines at regular distances1 about an inch apart4 ,cross these lines with others1 so as to form squares or diamonds4 ,make a stuffing of minced sage or marjoram leaves2 bread-crumbs2 if liked1 a very little minced onion previously boiled2 and some powdered mace4 ,introduce this stuffing profusely wherever it can be inserted1 loosening a piece of the skin1 and fastening it down again with a small skewer4 ,in a leg or shoulder you can put in a great deal at the knuckle4 ,in a fillet or large end of the leg1 stuff the place from whence you have taken the bone4 ,put the pork down to roast not very close to the fire1 but place it nearer when the skin begins to brown4 ,you can soon baste it with its own gravy2 and see that it is thoroughly cooked1 before removing it from the spit4 ,after taking up the meat1 skim the fat from the gravy1 and stir in a little flour to thicken it4 ,the crackling or skin will be much more crisp and tender if you go all over it with sweet oil1 or lard1 before you put it to the fire4 ,always accompany roast pork with apple sauce1 served in a deep dish or a sauce-tureen4 ,cold roast pork is very good sliced at tea or breakfast4 ,,sweet ,,potato ,,pork4--,boil1 peel1 and mash a sufficiency of sweet potatos1 moistened with butter and egg4 ,cover with them the bottom of a deep dish2 then put on a layer of slices of fresh pork1 sprinkled with minced sage or marjoram4 ,next1 another thick layer of mashed sweet potatos2 then another layer of pork cutlets1 and so on till the dish is full1 finishing with mashed sweet potatos4 ,bake it brown on the surface4 ,,chestnut ,,pork4--,where the large ,spanish chestnuts abound1 a similar dish may be made of layers of chestnuts boiled1 peeled1 and mashed1 and layers of fresh pork in thin slices4 ,,roasted ,,spare-,,rib4--,this will do for a second dish at the table of a very small family4 ,rub it all over with powdered sage1 pepper1 and salt1 and having put it on the spit1 lay the thickest end to the fire4 ,dredge it with powdered sage and baste it with a little butter4 ,when dished1 have ready some mashed potatos made into flat cakes1 and browned on the top1 and laid all round the pork1 with some in another dish4 ,send to table apple sauce also4 ,when apples are difficult to procure1 substitute dried peaches1 stewed very soft1 and in no more water than remains about them after being washed4 ,sweeten them while hot1 as soon as you take them from the fire1 mashing them smoothly4 ,,to ,,dress ,a ,,young ,,pig4--,the pig should not be more than three weeks old4 ,if not fat1 it is unfit to eat4 ,to be in perfection1 a sucking pig should be eaten the day it is killed1 or its goodness and tenderness is impaired every hour4 ,it requires great care in roasting1 and constant watching4 ,the custom of roasting a very young pig has now gone much1 into disuse1 it being found that baking answers the purpose equally well or better1 and is far less troublesome4 ,the pig should be washed perfectly clean1 inside and out1 and wiped very dry4 ,have ready a stuffing made of slices of bread1 thickly buttered and soaked in milk1 seasoned with powdered nutmeg and mace1 and the grated yellow rind of a lemon1 with the hard-boiled yolk of an egg1 crumbled1 and a large handful1 or more1 of fine bloom raisins1 seeded and cut in half1 mix all these ingredients well1 and fill with them the body of the pig1 sewing it up afterwards4 ,or you may make a plain stuffing of chopped sage and onions1 boiled together1 with marjoram2 and mixed with bread-crumbs and butter4 ,having trussed the pig1 with the fore-legs bent back1 and the hind-legs forward1 rub it all over with sweet oil1 or with fresh butter tied in a rag4 ,lay it in a baking-pan1 with a little water in the bottom4 ,then set it in an oven1 not too hot1 and bake it well1 basting it frequently with butter4 ,when done1 dish it whole4 ,skim the gravy in the pan1 and mix in some flour4 ,give it one boil up1 having first put into it the chopped liver and heart of the pig1 taken out after it was cooked1 and stir in the beaten yolk of an egg4 ,the practice is now obsolete of dissecting a pig before it goes to table1 splitting it down the back1 and down the front1 and laying the two halves in reverse positions1 or back to back1 with one half the split head at each side1 and one ear at each end1 the brains being taken out to enrich the gravy4 ,all these disgusting things have been discarded by the better taste of modern epicures4 ,and the pig is baked and comes to table whole4 ,we have always thought it a most unfeminine fancy for a lady to enjoy eating the head of any thing1 and the brain particularly4 ,,pork ,,steaks1 ,,stewed4--,take some nice fresh pork steaks1 cut either from the leg or the loin4 ,trim off the superfluous fat4 ,season them with a little salt and pepper1 and plenty of minced sage4 ,put in with them1 minced onions1 sliced sweet potatos1 parsnips1 and white potatos cut into pieces1 also some lima beans4 ,pour in barely sufficient water to cover them2 or else stew the pork in a very little lard4 ,apples cored1 pared1 and baked whole2 the core-place filled with sugar1 moistened with a very little water1 to put in the bottom of the baking-dish1 are a very nice accompaniment to pork steaks4 ,,pork ,,and ,,apples4--,take nice steaks1 or cutlets1 of fresh pork4 ,season them with a little pepper1 and a very little salt4 ,pare1 core1 and quarter some fine juicy apples4 ,flavor them with the grated yellow rind and the juice of one or two lemons1 and strew among them plenty of sugar4 ,stew them with merely sufficient water to prevent their burning2 or else a little lard without water4 ,when thoroughly done1 serve all up in the same dish4 ,if you cannot procure lemons1 flavor the apple with rose-water1 or nutmeg1 after it is cooked4 ,rose-water evaporates much in cooking4 ,,pork ,,steaks1 ,,fried4--,cut them thin1 but do not trim off the fat4 ,sprinkle them well all over with finely minced sage or sweet marjoram4 ,lay them in a frying-pan1 and fry them well on both sides1 keeping them very hot after they are done4 ,wash out the frying-pan1 7or have another one ready1 which is better17 and put it over the fire with plenty of lard1 or fresh butter4 ,have ready plenty of slices of large juicy apples1 pared1 cored1 and cut into round pieces4 ,fry them well1 and when done1 take them up on a perforated skimmer1 to drain the lard from them4 ,sprinkle them with powdered sugar1 and pile them on a dish to eat with the pork4 ,otherwise1 send to table with the pork1 a dish of apple sauce made in the usual manner1 or a dish of dried peaches1 stewed1 mashed1 and sweetened4 ,,pork ,,apple ,,pot-,,pie4--,make a plentiful quantity of nice paste4 ,with some of it line the sides 7but not the bottom7 of a large pot4 ,at the very bottom lay a slice of fresh pork1 with most of the fat trimmed off4 ,season it with a very little salt and pepper1 and add some pieces of paste4 ,next put in a thick layer of juicy apples1 cut in slices1 strewed with brown sugar4 ,add another layer of pork1 and another of sliced apples4 ,proceed thus till the pot is nearly full1 finishing with a lid of paste1 not fitting quite closely4 ,cut a cross-slit in the top1 through which pour in some sweet cider to moisten it1 and set it to cooking4 ,keep the pot covered2 set it at once over a good fire1 but not so hot as to burn the pie4 ,see that it is well done before you take it up4 ,it is a convenient dish in the country at the season of apple picking1 cider making1 and pork killing4 ,stewed or baked apples are always greatly improved by a flavoring of lemon1 rose-water1 or nutmeg4 ,,apple ,,pork ,,pie4--,core1 peel1 and quarter some fine juicy baking-apples4 ,make a nice paste with fresh butter and sifted flour1 and line with it the bottom and sides of a deep dish4 ,put in the apples1 and strew among them sufficient brown sugar to make them very sweet4 ,if you can obtain a fresh lemon1 pare off very thin the yellow rind1 and squeeze the juice to flavor the apples4 ,prepare some fresh pork steaks1 cut thin1 and divested of all the fat except a little at the edge2 removing the bone4 ,cover the apples with a layer of meat1 and pour in a tea-cup of sweet cider4 ,the contents of the pie should be heaped up in the centre4 ,have ready a nice lid of paste1 and cover the pie with it1 closing and crimping the edge4 ,in the centre of the lid cut a cross-slit4 ,put it into a hot oven and bake it well4 ,this is a farm-house dish1 and very good4 ,try it4 ,apples have always been considered a suitable accompaniment to fresh pork4 ,,fillet ,,of ,,pork4--,cut a fillet or round1 handsomely and evenly1 from a fine leg of fresh pork4 ,remove the bone4 ,make a stuffing or forcemeat of grated bread-crumbs2 butter2 a tea-spoonful of sweet marjoram1 or tarragon leaves2 and sage leaves enough to make a small table-spoonful1 when minced or rubbed fine2 all well mixed1 and slightly seasoned with pepper and salt4 ,then stuff it closely into the hole from whence the bone was taken4 ,score the skin of the pork in circles to go all round the fillet4 ,these circles should be very close together1 or about half an inch apart4 ,rub into them1 slightly1 a little powdered sage4 ,put it on the spit1 and roast it well1 till it is thoroughly done throughout2 as pork1 if the least underdone1 is not fit to eat4 ,place it1 for the first hour1 not very close to the fire1 that the meat may get well heated all through1 before the skin begins to harden so as to prevent the heat from penetrating sufficiently4 ,then set it as near the fire as it can be placed without danger of scorching4 ,keep it roasting steadily with a bright1 good1 regular fire1 for two or three hours1 or longer still if it is a large fillet4 ,it may require near four hours4 ,baste it at the beginning with sweet oil 7which will make the skin very crisp7 or with lard4 ,afterwards1 baste it with its own gravy4 ,when done1 skim the fat from the gravy1 and then dredge in a little flour to thicken it4 ,send the pork to table with the gravy in a boat2 and a deep dish of apple sauce1 made very thick1 flavored with lemon1 and sweetened well4 ,a fillet of pork is excellent stewed slowly in a very little water1 having in the same stew-pot some sweet potatos1 peeled1 split1 and cut into long pieces4 ,if stewed1 put no sage in the stuffing2 and remove the skin of the pork4 ,this is an excellent family dish in the autumn4 ,,italian ,,pork4--,take a nice leg of fresh pork2 rub it well with fine salt and let it lie in the salt for a week or ten days4 ,when you wish to cook it1 put the pork into a large pot1 with just sufficient water to cover it2 and let it simmer1 slowly1 during four hours2 skimming it well4 ,then take it out1 and lay it on a large dish4 ,pour the water from the pot into an earthen pan2 skim it1 and let it cool while you are skinning the pork4 ,then put into a pot1 a pint of good cider vinegar1 mixed with half a pound of brown sugar1 and a pint of the water in which the pork has been boiled1 and from which all the fat has been carefully skimmed off4 ,put in the pork with the upper side towards the bottom of the pot4 ,set it again over the fire1 7which must first be increased17 and heat the inside of the pot-lid by standing it upright against the front of the fire4 ,then cover the pot closely1 and let the pork stew for an hour and a half longer2 basting it frequently with the liquid around it1 and keeping the pot-lid as hot as possible that the meat may be well browned4 ,when done1 the pork will have somewhat the appearance of being coated with molasses4 ,serve up the gravy with it4 ,what is left of the meat may be sliced cold for breakfast or luncheon4 ,you may stew with it1 when the pork is put into the pot a second time1 some large chestnuts1 previously boiled and peeled4 ,or1 instead of chestnuts1 sweet potatos1 scraped1 split1 and cut into small pieces4 ,,pork ,,olives4--,cut slices from a fillet or leg of cold fresh pork4 ,make a forcemeat in the usual manner1 only substituting for sweet herbs some sage-leaves1 chopped fine4 ,when the slices are covered with the forcemeat1 and rolled up and tied round1 stew them slowly either in cold gravy left of the pork1 or in fresh lard4 ,drain them well before they go to table4 ,serve them up on a bed of mashed turnips1 or potatos1 or of mashed sweet potatos1 if in season4 ,,pigs' ,,feet1 ,,fried4--,pigs' feet are frequently used for jelly1 instead of calves' feet4 ,they are very good for this purpose1 but a larger number is required 7from eight to ten or twelve7 to make the jelly sufficiently firm4 ,after they have been boiled for jelly1 extract the bones1 and put the meat into a deep dish3 cover it with some good cider vinegar1 seasoned with sugar and a little salt and cayenne4 ,then cover the dish1 and set it away for the night4 ,next morning1 take out the meat1 and having drained it well from the vinegar1 put it into a frying-pan1 in which some lard has just come to a boil1 and fry it for a breakfast dish4 ,,pork ,,and ,,beans4--,take a good piece of pickled pork1 7not very fat17 and to each pound of pork allow a quart of dried white beans4 ,the bone should be removed from the pork1 and the beans well picked and washed4 ,the evening before they are wanted for cooking1 put the beans and pork to soak in separate pans2 and just before bed-time1 drain off the water1 and replace it with fresh4 ,let them soak all night4 ,early in the morning1 drain them well from the water1 and wash first the beans1 and then the pork in a cullender4 ,having scored the skin in stripes1 or diamonds1 put the pork into a pot with fresh cold water1 and the beans into another pot with sufficient cold water to cook them well4 ,season the pork with a little pepper1 but1 of course1 no salt4 ,boil them separately and slowly till the pork is thoroughly done 7skimming it well7 and till the beans have all burst open4 ,afterwards take them out1 and drain them well from the water4 ,then lay the pork in the middle of a tin pan1 7there must be no liquid fat about it7 and the beans round it1 and over it1 so as nearly to bury it from sight4 ,pour in a very little water1 and set the dish into a hot oven1 to bake or brown for half an hour4 ,if kept too long in the oven the beans will become dry and hard4 ,if sufficiently boiled when separate1 half an hour will be long enough for the pork and beans to bake together4 ,carefully skim off any liquid fat that may rise to the surface4 ,cover the dish1 and send it to table hot4 ,for a small dish1 two quarts of beans and two pounds of pork will be enough4 ,to this quantity1 when put to bake in the oven1 you may allow a pint of water4 ,this is a good plain dish1 very popular in ,new ,england1 and generally liked in other parts of the country1 if properly done4 ,,pork ,,with ,,corn ,,and ,,beans4--,boil a nice small leg of corned pork1 skim it well1 and boil it thoroughly4 ,then have ready a quart1 or more1 of fresh string-beans1 each bean cut into only three pieces4 ,boil the beans for an hour in a separate pot4 ,in another pot boil four ears of young sweet corn1 and when soft and tender1 cut it down from the cob1 with a sharp knife1 and mix it with the boiled beans1 having drained them1 through a cullender1 from all the water that is about them4 ,having mixed them well together1 in a deep dish1 season them with pepper1 7no salt17 and add a large lump of fresh butter4 ,for green beans you may substitute dried white ones1 boiled by themselves1 well drained1 and seasoned with pepper and butter1 and mixed in the same dish before they are sent to table4 ,or the mixed corn and beans may be heaped round the pork upon the same dish4 ,to eat with them make some indian dumplings of corn meal and water1 mixed into a stiff dough1 formed into thick dumplings1 about as large round as the top of a tea-cup1 and boiled in a pot by themselves4 ,,pork ,,with ,,peas ,,pudding4--,boil a nice piece of pickled or corned pork1 7the leg is the best17 and let it be well skinned1 and thoroughly cooked4 ,to make the pudding1 pick over and wash through cold water1 a quart of yellow split peas1 and tie them in a square cloth1 leaving barely sufficient room for them to swell2 but if too much space is allowed for swelling1 they will be weak and washy4 ,when the peas are all dissolved into a mass1 turn them out of the cloth1 and rub them through a coarse sieve into a pan4 ,then add a quarter of a pound of fresh butter1 mixed well into the peas1 and a very little pepper4 ,beat light1 three yolks and one whole egg1 and stir them into the peas a little at a time4 ,then beat the whole very hard4 ,dip your pudding-cloth into hot water2 spread it out in a pan1 and pour the mixture into it4 ,tie up the cloth1 and put the pudding into a pot of boiling water4 ,let it boil steadily for at least an hour4 ,when done1 send it to table1 and eat it with the pork4 ,next day1 if there is much left1 boil both the pork and the pudding over again1 7the remains of the pudding tied in the cloth47 ,let them boil till thoroughly warmed throughout4 ,cut them in slices4 ,place them on the same dish1 the pork in the middle1 with slices of pudding laid round1 and send them to the breakfast table1 for strong healthy eaters4 ,,sausage-,,meat4--,to fifteen pounds of the lean of fresh pork1 allow five pounds of the fat4 ,having removed the skin1 sinews1 and gristle1 chop both the fat and lean as fine as possible1 and mix them well together4 ,rub to a powder sufficient sage-leaves to make four ounces when done4 ,mix the sage with two ounces of fine salt1 two ounces of brown sugar1 an ounce of powdered black pepper1 and a quarter of an ounce of cayenne4 ,add this seasoning to the chopped pork1 and mix it thoroughly4 ,pack the sausage-meat down1 hard and closely1 into stone jars1 which must be kept in a cool place1 and well covered4 ,when wanted for use1 make some of it into small flat cakes1 dredge them with flour1 and fry them well4 ,the fat that exudes from the sausage-cakes1 while frying1 will be sufficient to cook them in4 ,,sausage ,,dumpling4--,make a good paste in the proportion of three mashed potatos1 and a quarter of a pound of finely minced suet to a quart of flour4 ,roll it out into a thick sheet4 ,fill it with the best home-made sausage meat4 ,lay the sausage meat in an even heap on the sheet of dough1 and close it up so as to form a large round dumpling4 ,dip a square cloth in boiling water1 shake it out1 dredge it with flour1 and tie the dumpling in it1 leaving room for it to swell4 ,put it into a pot of boiling water1 and keep it boiling hard till thoroughly done4 ,do not turn it till immediately before it goes to table4 ,it requires no sauce but a little cold butter4 ,it may be made into several small dumplings4 ,,veal ,,and ,,sausage ,,pie4--,line a deep oval dish with a very nice paste4 ,lay at the bottom a thin veal cutlet1 seasoned with powdered mace4 ,place upon it some of the best sausage meat1 spread thin2 then another veal cutlet1 and then more sausage4 ,repeat this till the dish is full1 finishing with sausage meat on the top4 ,then cover the pie with a rather thick lid or upper crust1 uniting the two edges at the rim1 by crimping or notching them neatly4 ,make a cross slit in the centre of the lid4 ,bake the pie well1 and serve it up hot4 ,put no water into this pie1 as the veal and the sausage will give out sufficient gravy4 ,we recommend this pie4 ,if you live where veal cannot always be procured1 substitute chicken or turkey1 boiled and cut up1 and covered with layers of sausage2 or else thin slices of venison2 or else1 the best part of a pair of boiled or roasted rabbits4 ,,bologna ,,sausages4--,take three pounds of the lean of a round of corned or salted beef1 and three pounds of the lean of corned or salted pork4 ,boil them for an hour in separate pots4 ,take them up1 let them grow cold1 and chop them separately4 ,chop also1 very fine1 two pounds of the fat of bacon1 and one pound of beef suet4 ,when these things are all separately minced1 mix them well together1 seasoning them well with chopped sage1 sweet marjoram1 black pepper1 and powdered mace4 ,also1 if liked1 two or three boiled onions minced very small4 ,have ready some of the large skins commonly used for these sausages4 ,the skins must have been carefully emptied1 washed1 and scraped till quite transparent4 ,fill them with the above mixture1 stuffing it in hard and evenly with a sausage-stuffer1 sewing and tying both ends securely4 ,put the sausages into a brine or pickle1 such as is made for ham1 of salt1 brown sugar1 and molasses mixed with water1 and strong enough to bear up an egg4 ,let the sausages remain a week in this pickle1 turning them every day1 and keeping it closely covered4 ,then take them out and hang them up to dry1 tied in strings or links4 ,smoke them for a week over a fire of oak sticks or corn-cobs4 ,afterwards1 rub them over with salad oil1 which is much the better for being mixed with ashes of vine twigs4 ,sausages made faithfully as above1 will be found equal to the real ,bologna1 by the lovers of this sort of relish4 ,when it is eaten they are sliced very thin4 ,few ladies eat them4 ,,hog',s ,,head ,,cheese4--,hog's head cheese is always made at what is called killing time4 ,to make four cheeses of moderate size1 take two large hog's heads2 two sets1 7that is eight feet17 and the noses of all the pigs that have been killed that day4 ,clean all these things well1 and then boil them to rags4 ,having drained off the liquid through a cullender1 spread out the things in large dishes1 and carefully remove all the bones1 even to the smallest bits4 ,with a chopper mince the meat as fine as possible1 and season it well with pepper1 salt1 sage1 and sweet marjoram1 adding some powdered mace4 ,having divided the prepared meats into four equal parts1 tie up each portion tightly in a clean coarse cloth1 and press it into a compact cake1 by putting on heavy weights4 ,it will be fit for use next day4 ,in a cool dry place it will keep all winter4 ,it requires no farther cooking1 and is eaten sliced at breakfast1 luncheon1 or supper4 ,if well made1 and well seasoned with the herbs and spices1 it will be found very nice for a relish4 ,,liver ,,puddings4--,boil some pigs' livers1 and when cold mince them1 adding some cold ham or bacon1 in the proportion of a pound of liver to a quarter of a pound of fat bacon4 ,add also some boiled pigs' feet1 allowing to each pound of liver four pigs' feet boiled1 skinned1 boned1 and chopped4 ,season with pepper1 powdered mace or nutmeg1 and sweet herbs1 7sweet basil and marjoram47 ,put the mixture 7packed hard17 into straight-sided tin or white ware pans1 and cover them with a clean cloth4 ,put heavy weights on the top4 ,cover them also with folded brown paper1 and set them in a cool dry place4 ,they will be fit to eat next day4 ,slice them thick1 and send them to the tea or breakfast table4 ,or you may fill with the mixture1 some nicely cleaned and very transparent sausage skins1 7of a large size17 and tie up the ends with coarse brown thread1 to be removed before going to table4 ,you may cut them into large pieces1 and broil them1 or fry them in lard4 ,calves' liver makes still nicer puddings4 ,keep liver puddings in flat stone jars4 ,never use newspaper to cover or wrap up any thing eatable4 ,the black always rubs off1 and the copperas in the printing ink is very poisonous4 ,,ham1 etc4 ,,brine ,,for ,,pickling ,,meat4--,to every four gallons of water allow four pounds of fine salt1 two ounces of saltpetre1 three pounds of brown sugar1 and two quarts of ,west ,india molasses4 ,boil the whole together1 stirring it well1 and skimming it after stirring4 ,when clear1 let it cool4 ,the meat being clean and dry1 rub it all over with ground red pepper4 ,then put as much meat into the pickling-tub as can be very well covered by the brine1 which must be poured on cold4 ,let it remain six weeks in the pickle1 7carefully taking off the scum17 and turning each piece every day4 ,afterwards1 hang it till it is dry outside1 and then smoke it well for a fortnight1 hanging it high above the fire with the large end downward4 ,the fire in the smoke-house should be steadily kept up all the time4 ,hickory or oak is the best wood for this purpose4 ,on no account use pine1 cedar1 spruce1 or hemlock4 ,they will communicate to the meat a strong taste of turpentine1 and render it uneatable4 ,a fire made of corn-cobs is excellent for smoking meat1 and they should be saved for that purpose4 ,when the meat is smoked1 rub it all over with ground pepper to prevent insects1 and sew up all the pieces in new cotton cloths1 coarse and thick1 and then white-wash them4 ,we have seen ham-covers1 painted with flowers and gilded4 ,since ,california1 gilding pervades the land4 ,this pickle will be found excellent for hams1 bacon1 tongues1 or beef4 ,meat for pickling must be very fresh1 and of excellent quality4 ,before sewing it up in covers see that it is free from insects4 ,if to go to sea1 pack in boxes of powdered charcoal for a long voyage4 ,for a short one1 barrels of wood-ashes will do4 ,,to ,,cure ,,hams4--,to make good hams the pork must be of the best quality4 ,no animal tastes so much of its food as the pig4 ,in ,america1 we consider a pig killed off the slop as unfit to eat2 and so he is4 ,all our pigs are kept up in a pen1 and fattened with ,indian corn1 or corn meal1 for several weeks previous to killing4 ,a hundred pounds of corn meal1 7mixed with water to about the consistency of very thick mush17 is said to be equal in fattening pigs to two hundred pounds of dry-shelled corn4 ,they should be kept up1 and well fed for eight weeks2 and occasionally1 in the country1 where such fruits are superabundant1 the pigs should have a regale of melons1 peaches1 c4 ,this we have seen1 and the pork was1 of course1 very fine4 ,the hams or hind-quarters are considered the most valuable part of the animal4 ,they are cured in various modes4 ,but the ,newbold receipt has hitherto been the most popular4 ,mr4 ,newbold was a ,pennsylvania farmer4 ,the following directions1 we believe1 are authentic4 ,for one hundred pounds of fine pork1 take seven pounds of coarse salt1 five pounds of brown sugar1 two ounces of saltpetre1 half an ounce of pearlash1 and four gallons of water4 ,boil all together1 and skim the pickle when cold4 ,pour it on the meat4 ,let hams or tongues remain in the pickling-tub eight weeks4 ,before it is smoked1 hang it up and dry it two or three days4 ,three weeks will be sufficient for pickling beef4 ,previous to sewing the hams in cases1 rub them all over with ground black pepper4 ,soap-suds given frequently to pigs1 when kept up to fatten1 will greatly promote their health4 ,,boiled ,,ham4--,having soaked a fine ham from early in the evening till near bed-time1 putting it into warm water1 and changing that water about ten or eleven o'clock--wash and brush it well in the morning1 and trim it so as to look nicely all over4 ,lay at the bottom of the ham-boiler a bed of nice fresh hay1 which will greatly improve the flavor4 ,let the hock bone be sawed off short4 ,a long shank bone looks very awkward4 ,place the ham upon the hay--pour in plenty of cold water1 and keep it simmering very slowly an hour before you allow it to boil4 ,then increase the heat gradually1 and keep the ham boiling steadily for four1 five1 or six hours1 according to its size and age4 ,an old ham requires more soaking and boiling than a new one4 ,skim it frequently after the boiling begins4 ,it will be much improved by transferring it to a spit1 7having taken off the whole skin17 and roasting the ham1 for the last two or three hours1 basting it with its own essence4 ,save the skin to cover the cold ham1 and keep it fresh4 ,before it goes to table cover the ham with grated bread-crumbs1 sifted on so as to form a slight crust4 ,if the ham is to be eaten cold1 and is intended for company1 brush it all over with beaten yolk of egg4 ,then dredge on sufficient grated crumbs to form a crust half an inch thick1 and finish by going all over it with cream4 ,set it to brown in an oven1 or put it on the spit of a roaster4 ,when cold1 this glazing will be found surpassingly fine4 ,decorate the hock with white paper1 handsomely cut1 or with a bunch of flowers cut out of vegetables4 ,carve a ham in very thin slices--if cut thick1 they have not the same taste1 besides looking ungenteelly4 ,,baked ,,ham4--,for baking1 take a small ham1 or part of a large one1 trimmed and made of good shape1 cutting away whatever looks unsightly4 ,have the bone sawed off at the knuckle1 or end of the hock4 ,the evening previous to cooking1 lay the ham in soak in a large pan of hot water4 ,at bed-time pour off the water1 and renew it4 ,keep it closely covered all night4 ,in the morning wash and brush it well4 ,make a coarse paste of coarse flour mixed with water only1 and roll it out about an inch thick4 ,line a clean iron bake-oven with this1 and put in the ham1 reserving enough of paste to cover the top4 ,pour in a very little water1 merely sufficient to keep the ham from burning4 ,put on the lid of paste1 and having wet the edges slightly press them together1 so as to unite closely the top and bottom crust4 ,bake it over a steady fire1 from four to five or six hours1 or more1 according to its size4 ,when done1 skim the gravy1 remove the paste1 7which is of no farther use17 and take off the skin of the ham4 ,dredge it all over with finely grated bread-crumbs1 before it goes to table4 ,a ham can scarcely be cooked too much1 and too slow4 ,the general fault is in cooking them too little1 and too fast4 ,a ham of the smallest size will require at least four hours baking or boiling1 even after it has been all night in soak4 ,save the skin whole1 to cover the cold ham when it is put away in the pantry4 ,when a cooked ham is nearly all used up1 take what remains1 cut it all off from the bone1 and stew the bits in a little water1 till they are all to rags4 ,you will find the essence an improvement to gravies1 strained from the fragments4 ,,madeira ,,ham4--,this is a dish only seen at dinner parties4 ,no one can believe1 for a moment1 that hams really cooked in ,madeira wine are served up every week at hotels1 particularly at those houses where there is no other superfluity1 and where most of the great dishes exist only in the bill of fare4 ,a genuine ,madeira ham is cooked as follows3--,take a ham of the very finest sort2 should be a ,westphalia one4 ,lay it in hot water1 and soak it all day and all night1 changing the water several times1 and every time washing out the pan4 ,early in the morning of the second day1 put the ham into a large pot of cold water1 and boil it slowly during four hours1 skimming it well4 ,then take it out1 remove the skin entirely1 and put the ham into a clean boiler1 with sufficient ,madeira wine to cover it well4 ,boil1 or rather stew it1 an hour longer1 keeping the pot covered except when you remove the lid to turn the ham4 ,when well stewed take it up1 drain it1 and strain the liquor into a porcelain-lined saucepan4 ,have ready a sufficiency of powdered white sugar4 ,cover the ham all over with a thick coating of the sugar1 and set it into a hot oven to bake for an hour4 ,mix some orange or lemon-juice with the liquor adding plenty of sugar and nutmeg4 ,give it one boil up over the fire1 and serve it up in a tureen1 as sauce to the ham4 ,what is left of the ham may be cut next day into small pieces1 put into a stew-pan1 with the remains of the liquor or sauce poured over it1 and stewed for a quarter of an hour or more4 ,serve it up all together in the same dish4 ,while it is on the fire1 add a little butter to the stew4 ,,broiled ,,ham4--,ham for broiling or frying should be cut into thin slices the evening before1 trimmed1 and laid in a pan of boiling water1 which1 near bed-time1 should be changed for cold water1 and very early in the morning for boiling water1 in which it should lie half an hour to soak still longer4 ,if ham is not well soaked previously1 it will1 when broiled or fried1 be disagreeably hard and salt2 the salt frying out to the surface and forming a rough unpleasant crust1 which will create thirst in the eaters for hours after4 ,much of the salt of a ham goes off in boiling1 but if it is not boiled or soaked1 the salt comes out to the surface and there it sticks4 ,the slices being cut thin and nicely trimmed1 they should be broiled on a very clean gridiron over a clear fire1 and so well done that they incline to curl up at the edges4 ,dish them hot1 and lay on every slice a very small bit of fresh butter1 and sprinkle them with pepper4 ,,fried ,,ham4--,ham for frying need not be quite so thin as for broiling4 ,put but little butter in the frying-pan1 as their own fat is generally sufficient to cook them4 ,break an egg over the middle of each slice1 and let it cook till the white is set1 and the yolk appears round and yellow through it4 ,before it goes to table trim off nicely the discolored and ragged edges of the fried eggs4 ,they look disgusting when left on4 ,cold ham is excellent for broiling or frying1 and very nice without any further cooking4 ,send it to table strewed with either nasturtion flowers1 pepper-grass1 or parsley4 ,all these things have a fine flavor of their own1 especially nasturtions4 ,,nice ,,fried ,,ham4--,having scalded and soaked some nice ham1 cut it into rather thick slices1 and then cut these slices into mouthfuls or little narrow slips4 ,put them into a hot frying-pan1 and fry them well4 ,when done1 season them with pepper and nutmeg1 and serve them up in their own gravy4 ,it will be an improvement to add a beaten egg just before they go to table4 ,you may add to the ham some bits of cold boiled chicken1 pulled in little slips1 from the breast1 and fried with the ham1 adding a little fresh butter4 ,,sliced ,,ham4--,slice very thin some cold boiled ham1 and let the slices be nearly of the same size and appearance1 making them look as handsome as you can4 ,cover them with fresh green pepper-grass at a summer breakfast or tea-table2 and decorate the pepper-grass by interspersing with it some nasturtion flowers1 which are very nice to eat1 having a taste agreeably and slightly pungent4 ,pepper-grass and nasturtions1 are very appetizing accompaniments to nice bread and butter4 ,,disguised ,,ham4--,scrape or grate a pound of cold boiled ham1 twice as much lean as fat4 ,season it slightly with pepper and a little powdered mace or nutmeg4 ,beat the yolks only1 of three eggs1 and mix with them the ham4 ,spread the mixture thickly over slices of very nice toast1 with the crust pared off1 and the toast buttered while hot4 ,brush it slightly on the surface with white of egg1 and then brown it with a red hot shovel or salamander4 ,this is a nice breakfast dish4 ,,ham ,,cake4--,this should be made the day before it is wanted4 ,take the remains of a cold ham4 ,cut it into small bits1 and pound it well 7fat and lean together7 in a marble mortar1 adding some butter and grated nutmeg2 or a little cream1 sufficient to moisten it throughout4 ,fill a mould with the mixture1 and set it for half an hour into a moderate oven4 ,when ready for use1 set the mould for a few minutes into hot water1 and then turn out the ham cake on a dish4 ,cover the surface all over with a coating of beaten white of egg4 ,and before it is quite dry1 decorate it with capers1 or pickled nasturtion seeds1 arranged in a pattern4 ,send small bread rolls to the supper table with the ham cake4 ,,ham ,,omelet4--,mince very fine some cold boiled ham1 7twice as much lean as fat17 till you have a half pint4 ,break six eggs1 and strain them into a shallow pan4 ,beat them till very light and thick1 and then stir in gradually the minced ham4 ,have ready1 in a hot omelet pan1 three table-spoonfuls of lard4 ,when the lard boils1 put in the omelet mixture and fry it4 ,occasionally slip a knife under the edge to keep it loose from the pan4 ,it should be near an inch thick1 as a ham omelet is best not to fold over4 ,make it a good even shape2 and when one side is done1 turn the other and brown it4 ,you can turn it easily with a knife and fork1 holding carefully1 close to the omelet1 the hot dish on which it is to go to table4 ,dredge the surface with a little cayenne4 ,omelets may be made in this manner1 of smoked tongue1 or oysters chopped1 cold sweetbread1 asparagus minced1 boiled onions1 mushrooms1 c4 ,a good allowance for a small omelet is the above proportion of eggs and lard1 or fresh butter2 and a large tea-cup of the seasoning article1 which must always have been previously cooked4 ,they are much lighter when served up of their full size1 and not folded over in halfs4 ,a large omelet must have from eight to ten1 or a dozen eggs4 ,it is best to bake all omelets of the six egg size1 and have more in number if required4 ,,ham ,,toast4--,make some very nice slices of toast1 with all the crust trimmed off2 and dip each toast for an instant into a bowl of hot water1 then butter it slightly4 ,have ready some grated cold ham1 and spread it thick over each slice of toast4 ,tongue toast is made in the same manner4 ,,sandwiches4--,spread some thin slices of bread very thinly with nice fresh butter1 and lay a thin slice of cold ham 7the edges neatly trimmed7 between every two slices of bread and butter4 ,you may make them so thin1 as to roll up--a number being piled on a plate4 ,,biscuit ,,sandwiches4--,this is a very nice and very pretty dish for a supper table4 ,have ready one or two dozen of fresh soft milk biscuit4 ,split them1 and take a very little of the soft crumb out of each biscuit1 so as to make a slight hollow4 ,butter the biscuits with very nice fresh butter1 and fill them liberally with grated ham or tongue4 ,stick round the inside of the edges1 full sprigs of pepper-grass1 or curled parsley1 or the green tops of celery4 ,arrange the sprigs closely and handsomely1 so as to project out all round the sides1 forming a green border or fringe4 ,we highly recommend biscuit sandwiches4 ,,potted ,,ham4--,take some cold ham1 slice it1 and mince it small1 fat and lean together4 ,then pound it in a mortar2 seasoning it as you proceed with cayenne pepper1 powdered mace1 and powdered nutmeg4 ,then fill with it a large deep pan1 and set it in an oven for half an hour4 ,afterwards pack it down hard in a stone jar1 and fill up the jar with lard4 ,cover it closely1 and paste down a thick paper over the jar4 ,if sufficiently seasoned1 it will keep well in winter2 and is convenient for sandwiches1 or on the tea-table4 ,a jar of this will be found useful to travelers in remote places4 ,tongue may be potted as above4 ,,to ,,prepare ,,bacon4--,all pieces of pork that1 after pickling1 are dried and smoked1 come under the denomination of bacon2 except the hind-quarters or legs1 and they are always called ham1 and are justly considered superior to any other part of the animal1 and bring a higher price4 ,the shoulders or fore-quarters1 the sides or flitches1 the jowl or head1 and all the other parts1 are designated as bacon2 and in some places they erroneously give that name to the whole animal1 if cured1 or preserved by the process of smoking4 ,to prepare bacon for being cooked1 examine it well1 and scrape it carefully1 and trim off all unsightly parts4 ,if the fat is yellow1 the meat is rusty or tainted1 and not fit to eat4 ,so1 also1 if on the lean there are brownish or blackish spots4 ,all sorts of food1 if kept too long1 should be thrown away at once4 ,if perfectly good1 prepare the bacon for cooking1 by washing it well1 and then soaking it for several hours in a pan full of cold water1 removing the water once or twice during the process4 ,if the bacon is salt and hard1 soak it all night1 changing the water at bed-time1 and early in the morning4 ,ham should also be soaked before cooking4 ,a dish of broiled ham is a nice accompaniment to one of calves' chitterlings1 at breakfast4 ,,to ,,boil ,,bacon4--,put two or three pounds of nice bacon into a pot with plenty of cold water1 and let it simmer slowly for an hour before it begins to boil4 ,skim it well1 and when no more scum rises1 put in the vegetables which are usually eaten with bacon1 and which taste better for boiling with the meat4 ,these are young greens1 or sprouts1 very young roots and leaves of the poke plant1 and green beans--strung and cut in half--not smaller4 ,on no account should any other vegetables be boiled with bacon4 ,when the bacon is so tender as to be easily pierced through with a fork1 even in the thickest places1 take it up and drain it well in a cullender or sieve4 ,remove the skin4 ,then take up the vegetables and drain them also1 pressing out all the liquid4 ,season them with pepper only4 ,send the meat to table with the vegetables heaped round it1 on the same large dish1 7the cabbage being chopped1 but not minced fine47 ,potatos1 squashes1 peas1 asparagus1 c41 should never be boiled in the same pot1 or served up in the same dish with bacon1 which is too plain a dish for any but a country table2 while a ham is a delicacy for the city1 or for any place4 ,,bacon ,,and ,,beans4--,scrape and trim a nice piece of bacon1 7not too fat17 and see that no part of it looks yellow or rusty1 or shows any appearance of being too old4 ,if so1 do not cook it1 as it is unwholesome1 unpalatable1 and unfit to eat4 ,a shoulder is a good piece to boil4 ,the best of the animal1 when smoked1 is1 of course1 the ham or leg4 ,we are now speaking of the other pieces that1 when cured1 are properly called bacon1 and are eaten at plain tables only4 ,the meat1 if very salt1 is the better for being put in soak early in the morning1 or the night before4 ,afterwards put it into a pot1 and boil and skim it till tender4 ,have ready a quart or two of fresh green string beans1 cut into three pieces1 7not more72 put them into the pot in which the bacon is boiling1 and let them cook with the meat for an hour or more4 ,when done1 take them out1 drain them well2 season them well with pepper1 and send them to table on a separate dish from the bacon4 ,many persons like so well this bacon flavor1 that they always1 when boiling string-beans1 put a small piece of bacon in the pot1 removing it before the beans are sent to table4 ,with bacon and beans1 serve up whole potatos boiled and peeled--and in the country1 where cream is plenty1 they boil some with butter1 and pour it over the potatos1 touching each one with pepper4 ,,broiled ,,ham ,,or ,,bacon4--,wash and trim a nice piece of bacon2 soak it all night1 or for several hours1 in cold water4 ,in the morning scald it with boiling water4 ,let it lie till cool1 then throw away the water1 and scald it again4 ,cut it into thin slices1 very smooth and even2 the rind being previously pared off4 ,curl up the slices1 rolling them round1 and securing them with wooden skewers4 ,broil them on a gridiron1 or bake them in a ,dutch oven4 ,if cut properly thin1 they will cook in a quarter of an hour4 ,they must not be allowed to burn or blacken4 ,before you send them to table1 take out the skewers4 ,they may be cooked in flat slices1 without curling1 but they must be cut always very thin4 ,slice some hard-boiled eggs1 and lay them on the meat4 ,season with black pepper4 ,cold boiled ham cooked as above1 will require no soaking1 and can be speedily prepared for a breakfast dish4 ,lay sprigs of parsley on the ham4 ,serve up with them mashed potatos made into balls1 or thick flat cakes1 and browned on the surface with a red-hot shovel4 ,,stewed ,,ham4--,cut some thin slices of cold boiled ham4 ,season them slightly with pepper4 ,no salt4 ,lay them in a stew pan with plenty of green peas or lima beans1 or else cauliflowers1 or young summer cabbage1 quartered1 and the thick stalk omitted4 ,add a piece of fresh butter1 or a very little lard4 ,put in just water enough to keep the things from burning4 ,when the vegetables are quite done1 add a beaten egg or two1 and in five minutes1 take up the stew and send it to table4 ,,stewed ,,bacon4--,take a small piece of bacon1 not too fat or salt4 ,it had best be soaked in cold water the night before4 ,put it into a pot1 with a large portion of string beans1 each cut into three pieces1 7not more17 or else some cabbage1 or young cabbage sprouts4 ,early in the spring1 the young stalks of the pokeberry plant will be found excellent with stewed bacon4 ,stew the bacon and vegetables in just water enough to cover them all2 skimming frequently4 ,drain all1 through a cullender1 when done4 ,have a dish of boiled potatos also4 ,a molasses indian pudding is a good conclusion to this homely dinner4 ,,prepared ,,lard4--,as soon as it is cut off from the newly killed pork1 put the fat into a crock1 or deep earthen pot4 ,cover the crock with its own lid1 and let it stand all night in a cool place4 ,next day1 cut it into small bits1 7carefully removing all the fleshy particles of lean72 and then put the fat into a very clean pot1 without either water or salt4 ,the pot should not be more than half full of pork-fat4 ,let it boil slowly1 7stirring it frequently from the bottom1 lest it burn17 till it becomes quite clear and transparent4 ,then ladle it into clean pans4 ,when almost cold1 put it into stoneware jars1 which must be closely covered1 and kept in a cool place4 ,if it is to go to a distance1 tie it up in new bladders4 ,there are two sorts of pork-fat for lard4 ,the leaf-fat1 which is best2 and the fat that adheres to the entrails4 ,these two fats should be boiled separately4 ,the large entrails1 whose skins are to be used for sausages1 must be cleaned out carefully1 well scraped1 and thrown into strong salt and water for two days1 7changing the brine the second day17 and afterwards into strong lye for twenty-four hours4 ,lastly1 wash them in fresh water4 ,we think it much better to dispense with the skins altogether2 keeping your sausage meat in jars1 and frying it in cakes when wanted for use4 ,its own fat 7as it exudes7 will cook it4 ,never use bad butter when you can obtain good lard1 for frying1 and other purposes4 ,,venison4 ,you may judge of the age of venison by looking at the hoof1 which is always left on the leg4 ,the deer is young if the cleft of the hoof is small and smooth2 but large and rough1 if he is old4 ,buck venison is considered better than the meat of the doe4 ,the haunch1 or hind-quarter1 is the best part1 and the fat upon it should1 be thick and white4 ,the shoulder1 or fore-quarter1 is the next best piece4 ,the saddle comprises both hind-quarters2 and these1 for a large company1 are always cooked together4 ,to eat venison in perfection1 it should be killed when the deer can find plenty of fresh food in the forest1 and when they have fattened on the abundance of wild berries1 which they can obtain during the autumn4 ,in winter1 they are brought into the cities1 lean1 hard1 dry1 and black1 and the meat infested all through with small threadlike white worms2 showing that decomposition has commenced1 and requiring the disguise of spices1 wine1 currant jelly1 c41 to render it eatable1 not wholesome1 for every sort of food in the slightest degree tainted is utterly injurious to health1 and cannot often be eaten with impunity4 ,it never was very fashionable1 in ,america1 to eat spoiled victuals1 and it is now less so than ever4 ,fortunately1 in our land of abundance1 we do not see the necessity4 ,,haunch ,,of ,,venison4--,to prepare a haunch of venison for roasting 7we will suppose it to be perfectly good and well kept17 wipe it thoroughly all over with clean cloths1 dipped in lukewarm water1 and then go over it with clean dry cloths4 ,trim off all unsightly parts4 ,lay over the fat a large sheet of thick brown paper1 well buttered1 and securely tied on with twine4 ,or else make a coarse paste of brown meal1 and cover it with that4 ,place it before a good steady fire1 and let it roast from three to four hours1 according to its size4 ,after roasting well for three hours1 remove the covering of paper or paste1 and baste the meat well all over2 first with dripping or butter1 and then with its own gravy1 dredging it very slightly with browned flour4 ,skim the fat off the gravy1 and send the venison to table plain1 with sweet sauce of black currant jelly1 or raspberry jam1 in a glass dish with a spoon in it4 ,,venison ,,steaks1 ,,broiled4--,cut the steaks not quite an inch thick4 ,trim them nicely1 and season them with a little black pepper and salt4 ,have ready1 over a bed of clear bright hot coals from a wood fire1 a gridiron with grooved bars to catch the gravy4 ,put down the steaks1 and when one side is quite done turn the other1 and broil that4 ,venison should always be very thoroughly done4 ,before you take up the steaks1 lay a bit of nice fresh butter upon each4 ,take them up on a hot dish1 and keep them warm4 ,pour off the gravy into a small saucepan4 ,give it a boil over the fire1 and skim off all the fat from the surface4 ,stir into it some nice wine1 and serve up with the steaks a deep dish of cranberry1 or peach sauce1 or a large cup of grape jelly4 ,,stewed ,,venison ,,steaks4--,take some fine steaks of freshly killed venison4 ,cut them from the upper part of the leg4 ,make a forcemeat1 or stuffing1 with bread soaked in milk1 mixed with fresh butter1 with chopped sweet marjoram and sweet basil2 or some boiled onions1 minced small1 and mixed with chopped sage1 which may be boiled with the onion1 and seasoned with a very little salt and pepper4 ,spread the stuffing thickly over the inside of the steaks4 ,then roll them up1 and tie them round with packthread1 or secure them at the ends with wooden skewers4 ,put the steaks into a stewpan with some fresh butter or lard1 or some drippings that have been left of roast venison--the day before4 ,let them stew 7keeping the pan covered7 till thoroughly done4 ,then dish them with the gravy round them4 ,serve up with them a sauce of stewed cranberries1 or stewed dried peaches4 ,you may stew lamb or mutton cutlets in the same manner1 but do not use mutton dripping4 ,water 7a very small quantity7 is best for them4 ,veal cutlets may be stewed exactly like venison4 ,,hashed ,,venison4--,take the remains of cold roast venison1 from which sufficient gravy or dripping has been saved to cook the meat again1 without any water at all4 ,it would be well if this were done in all hashes made from cold meat4 ,for want of drippings1 use butter or lard4 ,cold meat stewed in water is weak and unpalatable4 ,two or three large spoonfuls of mushroom1 or tomato catchup1 are improvements to all hashes4 ,if nothing better can be obtained use onions1 always previously boiled to render them less strong4 ,minced sweet herbs are excellent seasoning for hashes4 ,also minced tarragon leaves2 they give a peculiar flavor that is very generally liked4 ,fresh tarragon is in season in ,july1 ,august1 and ,september4 ,french mustard 7to be obtained at all the best grocery stores7 is a great improvement to hashes and stews4 ,stir in at the last1 one or two large table-spoonfuls4 ,the chief ingredient of ,french mustard is tarragon4 ,a ,,fine ,,venison ,,pie4--,cut steaks from a loin or haunch of venison1 which should be as freshly killed as you can get it4 ,the strange and absurd prejudice in favor of hard black-looking venison1 7that has been kept till the juices are all dried up17 is fast subsiding2 and no one now eats any sort of food in which decomposition has commenced4 ,those who have eaten venison fresh from the forest1 when the deer have fattened on wild grapes1 huckleberries1 blackberries1 cranberries1 c41 will never again be able to relish such as is brought in wagon loads to the ,atlantic cities1 and which has been kept till full of those fine threads that are in reality long thin whitish worms1 and which are often seen in very old hams4 ,having removed the bones and cut the meat into steaks1 and seasoned it with salt and pepper1 put the venison into a pot1 with merely as much water as will cover it well4 ,let it stew till perfectly tender1 skimming it occasionally4 ,then take it out1 and set it to cool1 saving the gravy in a bowl4 ,make a nice puff paste2 divide the paste into two equal portions1 and roll it out rather thick4 ,butter a deep dish1 and line it with one of the sheets of paste1 rolled thin at the bottom4 ,then put in the stewed venison4 ,season the gravy with a glass of very good wine1 7either port or sherry17 a few blades of mace1 and a powdered nutmeg4 ,stir into it the crumbled yolks of some hard-boiled eggs4 ,pour the gravy over the meat1 and put on the other sheet of paste1 as the lid of the pie4 ,bring the two edges close together1 so as to unite evenly1 and notch them handsomely4 ,set it immediately into the oven1 and bake it well4 ,if a steady heat is kept up1 it will be done in an hour4 ,send it to table hot4 ,instead of wine1 you may put into the gravy half a pint of black currant jelly1 which1 for venison1 is thought preferable to red4 ,either will do4 ,any sort of game1 partridges1 pheasants1 grouse1 wild ducks1 c41 may be made into a fine pie1 exactly as above4 ,,very ,,plain ,,venison ,,pie4--,cut from the bone some good pieces of fine fresh venison1 season them slightly with salt and pepper1 and put them into a pot with plenty of potatos1 7either sweet or white17 split and quartered1 and only as much water as will cover the whole4 ,set it over the fire1 cover it1 and let it stew slowly and steadily1 till all is tender1 skimming it several times4 ,meanwhile1 make a nice paste of flour shortened with cold gravy1 or drippings saved from roast venison1 or of nice lard4 ,allow half a pint of shortening to each quart of flour4 ,put the flour into a pan1 and rub the shortening into it as quickly as possible1 adding a very little cold water1 to make it into a lump of paste4 ,then roll it out into a sheet1 and spread over it with a broad knife the remaining half of the shortening4 ,dredge lightly with flour1 fold it up1 and roll it out in two sheets4 ,with one of them line your pie-dish1 and put into it the stewed venison and potatos4 ,pour in the gravy of the stew4 ,the filling of this pie should be piled high in the centre4 ,lay on1 as a lid1 the other sheet of paste1 which should be rather the largest4 ,pare off smoothly the edges of the two crusts1 and crimp them nicely4 ,set the pie in the oven1 and bake it well4 ,it may be eaten either hot or cold1 but is best hot4 ,the above quantity of paste is only sufficient for a very small pie4 ,for one of moderate size allow two quarts of flour1 and a pound of shortening4 ,,venison ,,pot-,,pie4--,remove the bone from some fine venison steaks1 cut near an inch thick4 ,season them lightly with pepper and salt1 and score them each in several places4 ,stew them in a very little water till tender4 ,have ready an ample portion of nice suet paste4 ,if you cannot obtain beef suet use cold venison fat1 minced fine and made into a paste with double its quantity in flour1 and as little water as possible4 ,lay some stewed venison at the bottom of the pot1 and line the sides with paste almost up to the top4 ,put in the meat1 adding among it boiled sweet potatos cut into pieces1 or 7if they are to be had in plenty17 chestnuts1 boiled and peeled4 ,mushrooms will be a great improvement4 ,onion also1 7if liked17 boiled and cut up4 ,intersperse the whole with square pieces of paste4 ,fill the pot almost to the top with the meat and other ingredients4 ,lay a thick paste over the whole1 cut round to fit1 but not too closely4 ,pour in a pint of warm water to increase the gravy4 ,make a cross slit in the middle of the upper crust4 ,cook the pie till all is well done4 ,serve it up with the brown crust in pieces1 and laid on the top4 ,this pie1 if well made1 and with plenty of paste1 will be thought excellent whenever fresh venison is to be had4 ,,venison ,,ham4--,take fine freshly-killed venison4 ,mix together an ounce of saltpetre1 a pound of coarse brown sugar1 and a pound of salt4 ,let them be very thoroughly mixed and pounded4 ,rub this well into the meat1 and continue rubbing hard till it froths4 ,keep the meat in the pickle for two weeks1 turning it every day4 ,then take it out1 and roll it in saw-dust1 7which1 on no account1 must be the saw-dust of any species of pine47 ,hang it for two weeks longer in the smoke of oak wood or of corn cobs4 ,all hams1 when being smoked1 must be hung very high1 and have the large end downwards4 ,if hung too low1 the heat softens or melts the fat4 ,venison hams1 if well cured1 require no boiling4 ,they are always eaten chipped or shaved like smoked beef1 to which they are very superior4 ,it may be stewed in a skillet with fresh butter and beaten egg1 and cut into thin shavings1 or very thin small slices--or1 instead of butter1 with the drippings of cold roast venison4 ,season with pepper only4 ,,rabbits4--,rabbits should be young and tender1 but full-grown and fat4 ,two are required to make a dish4 ,one rabbit1 except for an invalid1 is scarcely worth the trouble of cooking2 and1 being naturally insipid1 it must have certain seasoning to make it taste well4 ,the hare1 so much prized in ,england1 owes its reputation entirely to their mode of dressing it1 which is troublesome1 expensive1 and in our country would never become popular1 unless the animal had in itself more to recommend it4 ,with all that can be done for a hare1 it is1 when cooked1 black1 dry1 hard2 and if it has been kept long enough to acquire what they call the true game flavor1 so much the worse4 ,a fine fat well-fed tame rabbit is much better4 ,in ,virginia1 the negroes frequently call a large rabbit a hare--or rather a yar2 and though they know it to be young1 they generally term it that old yar4 ,we opine that with them yars are not admired4 ,if a rabbit is really old his ears are tough1 and his claws blunt and rough with coarse hairs growing between them4 ,a young rabbit has short sharp claws1 and ears so tender that on trying you can easily tear them4 ,rabbits should be cooked the day they are killed4 ,always cut off the head4 ,a rabbit dished whole1 with its head on1 is1 to most persons1 a disgusting sight4 ,the head of no small animal is worth eating1 and always looks disagreeable when cooked4 ,the livers of rabbits should be added to the gravy4 ,,roasted ,,rabbits4--,take a pair of fine well-fed young rabbits1 and having drawn or emptied them1 lay them1 for about ten minutes1 in a pan of warm water4 ,then dry them inside with a clean cloth1 carefully wiping them out4 ,truss them short1 and neatly1 having removed the heads4 ,line the inside with very thin slices of fat bacon that has had most of the salt soaked out4 ,make a plentiful stuffing or forcemeat of bread steeped in milk1 some fresh butter mixed with a very little flour2 or1 instead of butter1 some beef suet finely minced2 some chopped sweet herbs2 and some crumbled yolks of hard-boiled eggs4 ,season with mace and nutmeg1 and grated lemon rind4 ,fill the rabbits well with this--or1 you may stuff them entirely with boiled potatos1 mashed with plenty of nice butter1 or the drippings of roast veal or pork4 ,or 7if liked7 you may make the stuffing entirely of minced onion1 7previously boiled17 and minced sage leaves1 moistened with a very little lard or sweet oil1 and seasoned with powdered mace1 nutmeg1 and pepper4 ,having put in plenty of stuffing1 sew up the bodies of the rabbits1 flour them well1 and put them on the spit and set them before a clear fire4 ,baste them with milk1 or with fresh butter1 tied up in thin muslin4 ,they will be done in an hour or more4 ,thicken the gravy with flour1 and pour it over them in the dish4 ,roasted rabbits make a good second dish at a small dinner4 ,take the livers of the rabbits1 and chop them1 to put into the gravy4 ,,rabbits ,,with ,,onions4--,peel1 boil1 and slice six 7or more7 large onions1 and season them with nutmeg1 and a very little cayenne4 ,cover them1 and set them aside till wanted4 ,cut two fine rabbits into pieces1 and fry them in fresh butter or lard4 ,when browned1 and nearly done1 cover them with the sliced onions1 and brown them1 having laid among them some bits of fresh butter rolled in flour4 ,dish the rabbits1 with the pieces entirely hidden under the onions4 ,a plainer1 and not so good a way1 is to put the pieces of rabbit1 and the sliced onions1 into a stew-pan with a little water1 and stew the whole together4 ,,rabbit ,,pot-,,pie4--,cut up the rabbits1 and stew them in a little water4 ,when nearly done1 put the pieces into a pot and intersperse them with bits of cold ham4 ,add the gravy left from the stew4 ,season with pepper and mace4 ,have ready sufficient paste1 7made with minced suet1 and rather more than twice its quantity of flour47 ,there must be enough of paste to line the sides of the pot all round1 nearly up to the top1 and enough to make a thick lid1 besides having plenty of extra pieces to lay among the other contents4 ,also have ready a few onions boiled and sliced4 ,cover the pie with the lid of paste1 not fitting very closely4 ,make a cross slit in the top1 and pour in a little water4 ,when done1 serve all up on one large dish4 ,this pie will be much improved by stewing with the rabbits a fresh beef steak4 ,a beef steak in any pot-pie thickens and enriches the gravy4 ,,pulled ,,rabbits4--,boil1 very tender1 a fine pair of nice young rabbits4 ,when cold1 cut them in pieces as for carving1 and peel off the skin4 ,then with a fork pull all the meat from the bones1 first loosening it with a knife4 ,put it into a stew-pan with plenty of cream1 or some bits of fresh butter rolled in flour2 some minced sweet herbs1 some grated fresh lemon rind1 and some hard-boiled yolks of eggs crumbled4 ,season with cayenne and nutmeg4 ,cover it1 and let it simmer till it comes to a boil4 ,then immediately take it off the fire1 and transfer it to a deep dish4 ,serve it up hot4 ,this is a side dish at dinner4 ,,fricasseed ,,rabbits4--,cut up the rabbits as for carving1 and go over every piece with lard or sweet oil4 ,lay them in a frying pan1 and fry them in nice fresh butter4 ,if you cannot procure this1 use lard4 ,season them with a very little salt and cayenne1 dredge them well with flour1 and sprinkle them thickly with parsley1 or sweet marjoram4 ,when they are fried brown1 take them up4 ,keep them warm in a heated dish with a cover4 ,skim the gravy that remains in the pan1 and add to it some cream1 or rich milk thickened with flour1 enriched with the beaten yolk of an egg1 and flavored with nutmeg4 ,rabbits may be cut up1 and fried in batter made of bread-crumbs and beaten egg4 ,dip every piece of rabbit twice into the batter4 ,a ,,coated ,,hare1 ,,or ,,large ,,rabbit4--,the hare1 or rabbit1 should be large and fat4 ,save the liver and heart to assist in the gravy1 which ought to be made of some pieces of the lean of good fresh beef1 seasoned with pepper1 salt1 and nutmeg1 stewed in a small sauce-pan1 till all the essence is extracted1 adding the chopped liver and heart1 and a bit of fresh butter1 rolled in flour4 ,cold fresh meat1 or meat that has to be recooked1 is unfit for gravy1 and so it is for soup4 ,line the inside of the hare with small thin slices of fat ham1 or bacon1 and then fill the cavity with a stuffing made of grated bread-crumbs1 the grated yellow rind and juice of a lemon1 or orange1 a piece of fresh butter1 some minced sweet marjoram1 and the crumbled yolk of one or two hard-boiled eggs4 ,season the stuffing with a little pepper and salt1 and some powdered nutmeg and mace4 ,fill the body of the hare with this mixture1 and sew it up1 to keep in the stuffing4 ,spit the hare1 and roast it well1 keeping it for a while at a moderate distance from the fire4 ,to baste it1 while roasting1 make a dressing of the beaten yolks of four eggs1 four spoonfuls of flour1 a pint of milk1 and three table-spoonfuls of salad oil1 all well-beaten together4 ,baste the hare with this till it is thickly coated all over with the batter1 taking care it does not burn4 ,send the gravy to table in a sauce-boat1 accompanied by currant1 or cranberry jelly4 ,a very young fawn1 or a kid1 may be drest in a similar manner4 ,kids are not eaten after three months old4 ,till that age their meat is white and delicate4 ,their flesh1 after that time1 gradually becomes coarse and dark-colored4 ,a very young kid1 before it is weaned1 is very delicious2 but no longer4 ,in the oriental countries1 young kids are stuffed with chopped raisins and almonds1 or pistachio nuts1 previous to roasting2 and basted with rich milk1 or cream4 ,for sauce to a kid or fawn1 use orange marmalade1 or grape jelly4 ,,poultry ,,and ,,game4 ,spring chickens bring a high price1 and are considered delicacies1 but they are so insipid1 and have so little on them1 that we think the purchase of them1 when very young1 a mere fashionable extravagance1 and a waste of money that might be better employed in something that had really a fine flavor1 and that when divided was more than a morsel for each person4 ,we wonder that any but invalids should care for spring chickens4 ,it is better to wait till the young chickens grow into nice plump fowls1 that were well fed1 and have lived long enough to show it4 ,a fine full-grown young fowl1 has a clear white skin1 that tears easily when tried with a pin4 ,it has a broad fleshy breast1 the legs are smooth1 and the toes easily broken when bent back4 ,fowls with whitish legs are considered the best for boiling2 those with dark legs the best for roasting4 ,the finest of all fowls are capons4 ,they grow very large and fat1 and yet are as tender as young chickens1 have a fine delicate rich flavor of their own1 and are well worth their cost4 ,the great ,bucks county fowls are profitable because they are large2 but they are never very plenty in market1 being difficult to raise4 ,the best poultry feels heavy in proportion to its size4 ,hen turkeys are best for boiling4 ,ducks and geese 7particularly the latter7 are so tough when old1 that it is often impossible to eat them2 therefore buy none that are not young4 ,geese are generally kept alive too long1 for the sake of their feathers1 which they always shed in ,august1 and for which there is always a demand4 ,and geese are not expensive to keep1 as in summer they feed on grass1 and will graze in a field like sheep4 ,the feet and legs of an old goose are red and hard4 ,so is her bill4 ,the skin is rough1 coarse1 and tough1 and full of hairs4 ,let nothing induce you to buy an old goose4 ,you would find it too tough to carve1 and too tough to eat4 ,and no cooking can make her tender4 ,poultry should be drawn1 or emptied 7taking care not to break the gall7 as soon almost as killed4 ,then let it be well washed1 inside and out1 and wiped dry4 ,in picking it1 carefully remove every plug or vestige of feathers1 and singe off the hairs1 by holding the bird to the fire1 with a lighted piece of writing paper4 ,brown paper will give it something of an unpleasant taste4 ,newspaper is worse1 on account of the printing-ink4 ,if poultry is brought from market frozen1 you need not hasten to thaw it1 before it is actually wanted for use4 ,till then1 put it in a cold place1 and let it remain frozen4 ,it will keep the better4 ,when you thaw it1 by all means use only cold water4 ,any frozen poultry1 or meat1 thawed in warm water1 will most certainly spoil4 ,let it be remembered that any food which has been frozen requires a much longer time to cook4 ,,boiled ,,turkey4--,for boiling1 choose a fine fat hen turkey4 ,in drawing it1 be careful not to break the gall1 or a bitter taste will be communicated to the whole bird4 ,in picking1 remove every plug and hair1 and then singe it with writing-paper4 ,wash it very clean1 and then wipe it dry1 inside and out4 ,in trussing1 draw the legs into the body1 having cut them off at the first joint4 ,let the turkey look as round and plump as possible4 ,fill the breast with a very nice forcemeat1 or stuffing1 made of a quarter of a pound of grated bread-crumbs1 mixed with two large table-spoonfuls or two ounces of fresh butter1 or finely minced suet1 seasoned with a little pepper and salt1 a heaped tea-spoonful of powdered nutmeg and mace mixed together1 a table-spoonful of sweet herbs,c 7sweet basil and sweet marjoram7 chopped small if green1 and powdered if dry2 and the crumbled yolks of two hard-boiled eggs4 ,add the grated yellow rind1 and the juice of a fresh lemon1 and mix the whole very well4 ,skewer the liver and gizzard under the pinions1 having first cut open the gizzard and cleared it of sand or gravel4 ,c ,the herbs summer savory and thyme 7like the spices cloves and allspice7 are now seldom used in good cookery4 ,it is no longer customary to mix stuffing or forcemeat with beaten raw egg for the purpose of binding the ingredients together4 ,leave them loose1 without this binding1 and the forcemeat will be much lighter1 better flavored1 and more abundant4 ,it will not fall out if a packthread1 or very small twine is wound carefully round the body1 7to be removed before serving up17 and it may be secured by sewing it with a needle and thread4 ,put the turkey into a large pot with plenty of cold water1 and boil it gently1 for two hours or more1 in proportion to its size2 carefully removing all the scum as it rises4 ,it will be whiter if boiled in a large clean cloth1 or in a coarse paste1 7the paste to be thrown away afterwards17 and take care that it is thoroughly done4 ,serve up boiled turkey with oyster sauce1 celery sauce1 or cauliflower sauce4 ,sweet sauce is rarely eaten with boiled things--unless with puddings4 ,boiled turkey should be accompanied by a ham or tongue4 ,to ascertain if boiled poultry is done1 try the thickest parts with a large needle4 ,if the needle goes through1 and in and out easily1 it is sufficient4 ,a turkey 7boiled or roast7 for a family dish1 may be stuffed with nice sausage meat1 in which case it requires no other stuffing4 ,surround it on a dish with fried sausage cakes1 about the size of a dollar1 but near an inch thick4 ,it is very convenient to keep always in the house1 during the winter months1 one or two large jars of nice home-made sausage-meat1 well covered4 ,the best time for making sausage-meat is in ,november4 ,after ,march1 sausages are seldom eaten4 ,,oyster ,,turkey4--7,french dish47--,prepare a fine young hen turkey1 for boiling2 skewering the liver and gizzard under the pinions4 ,fill the body well with fine large fresh oysters1 having removed their hard part or gristle4 ,add to the oysters a tea-spoonful of powdered nutmeg and mace1 and a tea-spoonful of celery seed or minced celery1 and a piece of fresh butter dredged with flour4 ,with this1 stuff the turkey very full2 securing the stuffing with packthread4 ,put the turkey into a large block-tin kettle1 and let it stew in the oyster liquor only1 without any water4 ,strain the oyster liquor before you put it in4 ,set the kettle into an outer kettle full of boiling water4 ,this will cook the turkey very nicely4 ,for such purposes1 nothing is so convenient as the utensil called in ,french a bain marie1 7pronounced bine mare47 ,this is a permanent double kettle with two covers1 and a large tube or spout outside1 for pouring in fresh hot water1 without opening the lid and letting out the steam4 ,they are to be had of all sizes at the furnishing stores in ,new ,york and ,philadelphia1 and are so excellent for stewing without water1 that no family should be without them4 ,when the turkey is well boiled and quite done1 keep it warm by wrapping it closely in a cloth1 putting a dish cover over it1 and placing it near the fire4 ,a fine oyster gravy will be found in the kettle4 ,add to it some fresh butter1 dredged with flour1 and some mace and nutmeg1 and some celery seed4 ,give it one boil up1 and send it to table as sauce for the turkey4 ,this is a very nice way of cooking a small turkey4 ,a pair of oyster chickens may be thus prepared1 and stewed in the above manner in a bain marie1 or double kettle4 ,,roast ,,turkey4--,take a fine large turkey1 full-grown and fat1 draw and singe him carefully1 saving the giblets 7neck1 heart1 gizzard1 and liver17 for the gravy4 ,after he is drawn1 wash the inside well1 wipe it dry1 and sprinkle it with black pepper4 ,make a large quantity of stuffing or forcemeat4 ,it increases his apparent size1 and besides is generally liked4 ,mince small some cold boiled ham1 in equal portions of fat and lean3 grated lemon rind1 minced sweet herbs1 fresh butter1 or finely minced suet4 ,add plenty of grated bread-crumbs or crumbled rusk2 also1 hard-boiled yolk of egg crumbled4 ,moisten the mixture with lemon juice and some good white wine4 ,stuff the turkey well with this forcemeat1 sewing it up1 or winding a small cord round the body to secure the filling4 ,roast it before a clear and substantial fire1 basting it well with fresh butter4 ,when done1 take it up and keep it hot4 ,cut up the giblets and put them into a small sauce-pan1 with a very little water1 and stew them while the turkey is roasting2 adding a piece of fresh butter dredged with flour4 ,when done1 remove the pieces of neck1 c41 retaining those of the heart1 liver1 and gizzard4 ,stir into the gravy1 after it comes from the fire1 the yolk of a beaten egg4 ,having skimmed the gravy in the dripping-pan1 add it to the gravy that has been made of the giblets1 and send it to table in a sauce-boat4 ,accompany the turkey with an oval dish1 or tureen of cranberry sauce1 made very sweet4 ,a roast turkey may be stuffed with oysters1 or with chestnuts boiled1 peeled1 and mashed with butter4 ,if with chestnuts1 thicken the gravy with whole boiled chestnuts4 ,if with oysters1 send oyster-sauce to table with the turkey4 ,if chestnuts cannot be obtained1 any roasted poultry is good stuffed with well-boiled sweet potatos1 mashed with plenty of butter or meat drippings4 ,the legs of turkeys are never helped to any one at table4 ,they are always sent away on the dish4 ,a ,,boned ,,turkey4--,for this purpose you must have a fine1 large1 tender turkey2 and after it is drawn1 and washed1 and wiped dry1 lay it on a clean table1 and take a very sharp knife1 with a narrow blade and point4 ,begin at the neck2 then go round to the shoulders and wings1 and carefully separate the flesh from the bone1 scraping it down as you proceed4 ,next loosen the flesh from the breast1 and back1 and body2 and then from the thighs4 ,it requires care and patience to do it nicely1 and to avoid tearing or breaking the skin4 ,the knife should always penetrate quite to the bone2 scraping loose the flesh rather than cutting it4 ,when all the flesh has been completely loosened1 take the turkey by the neck1 give it a pull1 and the whole skeleton will come out entirely from the flesh1 as easily as you draw your hand out of a glove4 ,the flesh will then fall down1 a flat and shapeless mass4 ,with a small needle and thread1 carefully sew up any holes that have accidentally been torn in the skin4 ,have ready a large quantity of stuffing1 made as follows3--,take three sixpenny loaves of stale bread2 grate the crumb2 and put the crust in water to soak4 ,when quite soft1 break them up small into the pan of grated bread-crumbs1 and mix in a pound of fresh butter1 cut into little pieces4 ,take two large bunches of sweet marjoram2 the same of sweet basil2 and one bunch of parsley4 ,mince the parsley very fine1 and rub to a powder the leaves of the marjoram and basil4 ,you should have two large heaping table-spoonfuls of each4 ,chop1 also1 two very small onions or shalots1 and mix them with the herbs4 ,pound to powder a quarter of an ounce of mace2 and two large nutmegs4 ,mix the spices together1 and add a tea-spoonful of salt1 and a tea-spoonful of ground black pepper4 ,then mix the herbs1 spices1 c41 thoroughly into the bread-crumbs1 and add1 by degrees1 four hard-boiled eggs crumbled fine4 ,take up a handful of this filling2 squeeze it hard1 and proceed to stuff the turkey with it--beginning at the wings2 next do the body2 and then the thighs4 ,stuff it very hard2 and1 as you proceed1 form the turkey into its natural shape1 by filling out1 properly1 the wings1 breast1 body1 c4 ,when all the stuffing is in1 sew up the body and skewer the turkey into the usual shape in which they are trussed2 so that1 if skillfully done1 it will look almost as if it had not been boned4 ,tie it round with tape1 and bake it three hours or more2 basting it occasionally with fresh butter4 ,make a gravy of the giblets1 chopped1 and stewed slowly in a little water4 ,when done1 add to it the gravy that is in the dish about the turkey1 7having first skimmed off the fat17 and enrich it with a glass of white wine1 and two beaten yolks of eggs1 stirred in just before you take it from the fire4 ,if the turkey is to be eaten cold at the supper-table1 drop table-spoonfuls of currant or cranberry jelly all over it at small distances1 and in the dish round it4 ,a very handsome way of serving it up cold is1 after making a sufficiency of nice clear calves'-foot jelly1 7seasoned1 as usual1 with wine1 lemon1 cinnamon1 c417 to lay the turkey in the dish in which it is to go to table1 and setting it under the jelly-bag1 let the jelly drip upon it1 so as to form a transparent coating all over it2 smoothing the jelly evenly with the back of a spoon1 as it congeals on the turkey4 ,apple jelly may be substituted4 ,large fowls may be boned and stuffed in the above manner3 also1 a young roasting pig4 ,,roast ,,goose4--,a goose for roasting should be young1 tender1 and fat2 so tender1 that the skin can easily be torn by a pin2 the bill and legs smooth and of a light yellow color1 and the toes breaking when bent under4 ,if the skin is thick and tough1 and the bill and legs a dark reddish yellow1 rough and hairy1 do not buy the goose4 ,it is old1 and no cooking can make it eatable4 ,a goose1 from its profusion of feathers1 looks like a large bird when walking about2 but when plucked and prepared for the spit1 it will be found very deceptive4 ,it is much more hollow than a turkey2 and1 except the breast1 there is but little eating on it4 ,in large families it is usual to have a pair of roast geese1 one not being sufficient4 ,geese are not good except for roasting1 or in a pie4 ,in preparing a goose for cooking1 save the giblets for the gravy4 ,after the goose has been drawn1 singed well1 washed and wiped1 inside and out2 trussed so as to look round and short2 make a quantity of stuffing1 7as its hollow body will require a great deal47 ,for this purpose1 parboil two good sized onions1 and a large bunch of green sage4 ,mince both the sage and onions1 seasoning them with a small salt-spoon of salt1 half as much black pepper1 and still less cayenne4 ,add a hard-boiled egg finely minced 7yolk and white27 the chopped egg giving a nice smoothness to the sage and onion4 ,if your goose is large1 take two chopped eggs4 ,to make the stuffing very mild1 7if preferred so17 add a handful of finely grated bread-crumbs2 or two or three fine juicy chopped apples4 ,fill the body and craw with this stuffing1 and secure it with a needle and thread from falling out4 ,set the goose before a clear1 steady fire--having a little warm water in the dripping-pan to baste it till the gravy begins to fall4 ,keep it well basted all the time it is roasting4 ,it must be thoroughly done all through4 ,roast it according to its size1 from an hour and a half to two hours or more4 ,boil the giblets in a sauce-pan by themselves1 seasoned with a little salt and pepper1 and having among them a bit of butter dredged with flour4 ,when done1 remove the neck1 and retain the heart1 liver1 and gizzard1 cut into pieces1 and served in the gravy1 which should be well skimmed4 ,also1 skim carefully the fat off the gravy in the bottom of the dripping-pan4 ,put the two gravies together1 and serve them up in a gravy tureen4 ,to eat with the goose1 have plenty of apple-sauce1 made of fine juicy apples1 stewed very dry1 well sweetened1 and flavored with the grated yellow rind and juice of a lemon2 or with some rose-water and nutmeg stirred in after the sauce is taken from the fire4 ,rose-water evaporates in cooking1 and should never boil or be kept on the fire4 ,a bain marie1 or double kettle1 is excellent for stewing fruit2 putting the fruit inside1 and the water outside4 ,for a family dinner a goose is very good stuffed with well-boiled potatos1 mashed smooth1 with plenty of fresh butter or gravy4 ,sweet potatos make an excellent stuffing4 ,so do boiled chestnuts1 mashed with butter or gravy4 ,,goose ,,pie4--,the old fashioned goose pie made with a standing crust1 7the flour being mixed with boiling water1 and therefore unfit for eating17 is now obsolete4 ,they were generally sent as ,christmas presents4 ,besides the goose1 they contained chickens1 pigeons1 7all boned17 and various other things4 ,they had standing sides like an oval wall1 covered with a lid of the same paste1 having1 on the top1 a knob1 by which to lift off4 ,these pies were expected to remain good a week2 but generally the gravy became sour in a few days1 even in winter1 and however carefully kept from the air4 ,the following is a receipt to make a fine goose pie for immediate use1 and with a nice eatable paste4 ,take a fine plump young goose1 and parboil it1 7in as little water as will cover it17 saving the gravy4 ,having removed the skin1 cut all the flesh from the bones4 ,make a nice light short paste1 allowing a large half pound of fresh butter to each quart of flour4 ,for a goose pie you will require two quarts of flour and one pound of butter4 ,line a deep pie-dish with one sheet of paste1 reserving the other sheet for the lid1 which should be rolled out thick4 ,put in the pieces of goose1 seasoned with pepper only1 interspersing among it the best part of a smoked tongue1 cut in thick round slices4 ,make a nice forcemeat into balls1 about the size of a hickory nut1 and add them to the filling of the pie2 and some chestnuts boiled and peeled2 or some round slices of boiled sweet potato4 ,having made a gravy of the giblets stewed1 pour that over the other ingredients1 filling the pie well1 and heaping it high in the middle4 ,add a few bits of fresh butter dredged in flour4 ,pour in the gravy1 and lay on the top the lid of the pie rolled out thick1 ornamenting the edges handsomely4 ,cut a cross slit in the top1 and fit into it a flower1 or tulip cut out of paste4 ,this pie is for dinner company1 and to be eaten warm4 ,you may make a similar pie of a pair of fine ducks1 either tame or wild4 ,canvas-backs and red necks are excellent for this purpose4 ,to eat with it1 have mashed potato1 browned all over with a salamander4 ,on the shores of our southern rivers1 where canvas-backs and other fine wild ducks are abundant1 a pie affords an agreeable variety to the usual modes of cooking them4 ,a ,,giblet ,,pie4--,clean1 very nicely1 the giblets of two geese or four ducks4 ,put them into a stew-pan1 with a sliced onion2 a bunch of tarragon1 or sweet marjoram and sage2 half a dozen pepper-corns2 and four or five blades of mace4 ,add a very little water2 cover the pan closely1 and let them stew till the giblets are tender4 ,then take them out1 and save all the gravy2 having strained it from the seasoning articles4 ,make a rich paste1 and roll it out into two sheets4 ,with one sheet cover the bottom and sides of a deep dish4 ,put in the giblets--mixing among them a few raw potatos sliced very thin1 the chopped yolks of some hard-boiled eggs1 and some bits of butter rolled in flour4 ,pour the gravy over the giblets1 c4 ,cover the pie with the other sheet of paste1 and notch the edges4 ,bake it brown1 and send it to table hot4 ,a pigeon pie may be made in a similar manner3 also1 a rabbit pie4 ,,roast ,,ducks4--,take a pair of fine fat ducks1 and having prepared them nicely for the spit1 put them1 for a few minutes1 into boiling water to loosen the skin1 which must be peeled entirely off1 to have them very nice and tender4 ,wash their insides by pouring water through them1 and wipe the outside all over with a dry cloth4 ,fill the body and craw of one duck with a seasoning of sage and onion1 as for a goose4 ,in case some of the company should have a dislike to onion1 fill the other duck with a forcemeat of bread-crumbs1 sweet herbs1 c41 as for turkey4 ,place them before a quick fire1 but not so near as to scorch4 ,roast them well1 basting them all the time4 ,skim the fat off1 and pour over the ducks their own gravy1 mixed with what has been made of the necks1 livers1 hearts1 and gizzards1 stewed in a small sauce-pan with some butter dredged with flour4 ,send to table with the ducks either cranberry or apple sauce1 made thick and sweet4 ,let them be thoroughly roasted1 which will require from an hour to an hour and a quarter4 ,,wild ,,ducks4--,to remove the fishy or sedgy taste so often found in wild ducks1 parboil them with a large carrot1 cut in pieces1 and placed in the body of each4 ,when the ducks are half boiled1 take out the carrot and throw it away4 ,it will have imbibed all the unpleasant taste1 and taken it away from the ducks4 ,then cook them as you please4 ,,boiled ,,duck4--,prepare for cooking a fine plump tame duck1 and lay it five or six minutes in warm water4 ,then put it into a clean large bowl or deep dish1 and pour over it a pint of rich boiling milk1 in which has been melted two table-spoonfuls of nice fresh butter4 ,let the duck soak in the milk three hours1 or till it has absorbed nearly all the liquid4 ,next1 dredge the duck well with flour4 ,boil it in cold water for half an hour1 till tender all through4 ,have ready a quantity of onion sauce made with milk and butter1 and flavored with powdered mace or nutmeg4 ,cover the duck all over with the onion sauce1 so as to smother it entirely4 ,then send it to table hot4 ,this is a ,french dish1 7canard bouilli47 ,,ducks ,,and ,,peas4--,stuff a fine plump pair of ducks with potato stuffing1 made of boiled potatos mashed very smooth with fresh butter2 or1 if for company1 make a fine forcemeat stuffing1 as for a turkey4 ,bake the ducks in an iron oven or bake-pan2 and when nearly done1 put in with them a quart of very young green peas1 and a few bits of fresh butter1 seasoning slightly with black pepper4 ,when the peas and ducks are all quite done1 serve them all up on one large dish4 ,,fricasseed ,,ducks4--,half roast a pair of ducks4 ,then cut them apart1 as for carving4 ,if they are wild ducks1 parboil them with a large carrot 7cut to pieces7 inside of each1 to draw out the fishy or sedgy taste4 ,having thrown away the carrot1 cut the ducks into pieces1 as for carving4 ,put them into a clean stew-pan1 and season them with pepper and salt4 ,mix in a deep dish a very small onion minced fine1 a table-spoonful of minced or powdered tarragon leaves1 7for which you may substitute sage and sweet marjoram1 if you cannot procure tarragon17 and two or three large tomatos1 scalded1 peeled1 and quartered1 or two large table-spoonfuls of thick tomato catchup4 ,put in1 also1 two table-spoonfuls of fresh butter rolled in grated bread-crumbs1 and a glass of port wine1 claret1 or brandy1 with a small tea-spoonful of powdered mace4 ,cover the pieces of duck with this mixture1 and then add barely as much water as will keep the whole from burning4 ,cover the pan closely1 and let the fricassee stew slowly for an hour1 or till the duck1 c41 are thoroughly done4 ,venison or lamb cutlets may be fricasseed in this manner4 ,likewise1 tame fat pigeons1 which must previously be split in two4 ,this1 also1 is a very nice way of dressing hares or rabbits4 ,,to ,,roast ,,canvas-,,back ,,ducks4--,having trussed the ducks1 put into each a thick piece of soft bread that has been soaked in port wine4 ,place them before a quick fire and roast them from three quarters to an hour4 ,before they go to table1 squeeze over each the juice of a lemon or orange1 and serve them up very hot with their own gravy about them4 ,eat them with currant jelly4 ,have ready also1 a gravy made by stewing slowly in a sauce-pan the giblets of the ducks in butter rolled in flour1 and as little water as possible4 ,serve up this additional gravy in a boat4 ,,canvas-,,back ,,ducks ,,dressed ,,plain4--,truss the ducks without washing1 but wipe them inside and out with a clean dry cloth4 ,roast them before a rather quick fire for half an hour4 ,then send them to table hot1 upon a large dish placed on a heater4 ,there must also be heaters under each plate1 and currant jelly on both sides of the table1 to mix with the gravy1 on your plate2 claret or port wine also1 for those who prefer it as an improvement to the gravy4 ,,to ,,stew ,,canvas-,,back ,,ducks4--,put the giblets into a sauce-pan with a very little water1 and a piece of butter rolled in flour1 and a very little salt and cayenne4 ,let them stew gently to make a gravy1 keeping the sauce-pan covered4 ,in the mean time1 half roast the ducks1 saving the gravy that falls from them4 ,then cut them up1 put them into a large stew-pan1 with the gravy 7having first skimmed off the fat17 and merely water enough to keep them from burning4 ,set the pan over a moderate fire1 and let them stew gently till done4 ,towards the last1 7having removed the giblets7 pour over the ducks the gravy from the small sauce-pan1 and stir in a large glass of port wine1 and a glass of currant jelly4 ,send them to table as hot as possible4 ,any ducks may be stewed as above4 ,the common wild duck1 teal1 c41 should always be parboiled with a large carrot in the body to extract the fishy or sedgy taste4 ,on tasting this carrot before it is thrown away1 it will be found to have imbibed strongly that disagreeable flavor4 ,,broiled ,,canvas-,,back ,,ducks4--,to eat these ducks with their flavor and juices in perfection1 they should be cooked immediately after killing4 ,if shot early in the morning1 they will be found delicious1 if broiled for breakfast4 ,if killed in the forenoon1 let them be on that day's dinner table4 ,when they can be obtained quite fresh they want nothing to improve the flavor4 ,neither do red-necks1 or the other water fowl that are found in such abundance on the shores of the ,chesapeake4 ,as soon as the ducks have been plucked1 singed1 drawn1 and washed1 split them down the back1 7their heads1 necks1 and legs having been cut off17 rub with chalk the bars of a very clean gridiron1 and set it over a bed of bright lively wood-coals4 ,this gridiron 7and all others7 should have grooved bars1 so as to save as much of the gravy as possible4 ,broil the ducks well and thoroughly1 turning them on both sides4 ,they will generally be done in half an hour4 ,dish them in their own gravy4 ,the flesh should have no redness about it when dished4 ,to half broil them on the gridiron1 and to finish the cooking on a hot plate1 set over a heater on the table1 renders the ducks tough1 and deadens the natural taste1 for which no made-up sauce can atone4 ,you may lay a few bits of nice butter on them after they are dished4 ,,terrapin ,,ducks4--,take a fine large plump duck4 ,cut it in small pieces1 and stew it in merely as much water as will cover it well1 and keep it from burning4 ,let it stew gently1 and skim it well4 ,when it is done take it out1 and cut all the meat off the bones in little bits4 ,return the meat to the stew-pan1 and lay it in its own gravy4 ,add the yolks of half a dozen hard-boiled eggs1 and make them into little balls with beaten white of egg1 a quarter of a pound of fresh butter divided into eight bits1 each bit dredged with flour1 the grated yellow rind and juice of a lemon or orange1 and a heaped tea-spoonful of powdered mace and nutmeg4 ,let it stew or simmer gently till it comes to a boil1 keeping it covered4 ,when it has boiled1 stir in while hot two beaten yolks of raw egg1 and two large wine glasses of sherry or ,madeira4 ,set it over the fire again for two or three minutes1 keeping it covered4 ,then serve it up in a deep dish with a cover4 ,for company1 you must have two ducks1 and a double portion of all the above ingredients4 ,,roast ,,fowls4--,stuff two fowls with a nice forcemeat1 made in the best manner1 or with good sausage meat1 if in haste4 ,another nice stuffing for roast fowls is boiled chestnuts1 stewed in butter1 or in nice drippings4 ,mushrooms cut up and stewed in a very little butter1 make a fine stuffing for roasted fowls4 ,secure the stuffing from falling out by winding a twine or tape round the body of the fowl1 or sewing it4 ,roast the fowls before a very clear fire1 basting them with butter4 ,when the fowls are done1 set them away to be kept warm1 while you finish the gravy1 having saved the heart1 gizzard1 and liver1 to enrich it4 ,skim it well from the fat and thicken it with a very little browned flour4 ,send it to table in a sauce-boat4 ,serve up with roast fowls1 dried peach sauce1 or cranberry4 ,make all fruit sauces very thick and sweet4 ,if watery and sour1 they seem poor and mean4 ,full-grown fowls require1 7at least17 an hour for roasting4 ,if very large1 from an hour and a quarter to an hour and a half4 ,nothing can be done with old tough fowls but to boil them in soup1 till they are reduced to rags4 ,the soup1 of course1 should be made chiefly of meat4 ,the fowls will add nothing to its flavor but something to its consistence4 ,capons are cooked in the same manner as other fowls4 ,they are well worth their cost4 ,,boiled ,,fowls4--,take a fine plump pair of young 7but full-grown7 fowls1 and prepare them for boiling4 ,those with white or light yellow legs are considered the best4 ,make a nice forcemeat stuffing1 and fill their bodies with it1 and fasten the livers and gizzards under the pinions4 ,for boiled poultry they are not wanted in the gravy4 ,having trussed the fowls1 and picked and singed them carefully1 put them into a large pot containing equal quantities of boiling water and cold water4 ,this will make it lukewarm4 ,let them boil steadily for an hour after the simmering has commenced1 carefully removing the scum4 ,serve them up with egg sauce1 celery sauce1 parsley sauce1 or oyster sauce--or1 with cauliflower or broccoli sauce4 ,for boiled fowls1 you may make a nice stuffing of fresh oysters1 cut in small pieces1 but not minced4 ,omit the gristle4 ,mix them with an equal portion of hard-boiled eggs chopped1 but not minced fine4 ,add plenty of grated bread-crumbs1 and season with powdered mace4 ,mix in1 also1 some bits of fresh butter4 ,where onions are liked1 you may substitute for the oysters some onions boiled and minced4 ,fowls boil very nicely in a bain marie1 or double kettle1 with the water outside4 ,they require a longer time1 but are excellent when done4 ,to quicken the boiling of a double kettle1 put a handful of salt in the outside water4 ,small chickens1 of course1 require a shorter time to cook4 ,,pulled ,,fowl4--,this is a side dish for company4 ,select a fine tender fowl1 young1 fat1 full-grown1 and of a large kind4 ,when quite done take it out of the pot1 cover it1 and set it away till wanted4 ,then1 with a fork1 pull off in flakes all the flesh1 7first removing the skin17 and with a chopper break all the bones1 and put them into a stew-pan1 adding two calves' feet split1 and the hock of a cold ham1 a small bunch of parsley and sweet marjoram1 and a quart of water4 ,let it boil gently till reduced to a pint4 ,then take it out4 ,have ready1 in another stew-pan1 the bits of pulled fowl4 ,strain the liquor from the bones1 c41 over the fowl1 and add a piece of fresh butter1 7the size of a small egg17 rolled in flour1 and a tea-spoonful of powdered mace and nutmeg1 mixed4 ,mix the whole together1 and let the pulled fowl stew in gravy for ten minutes4 ,serve it hot4 ,a turkey may be cooked in this manner1 and will make a fine dish4 ,for a turkey allow four calves' feet4 ,,fried ,,chickens4--,cut up a pair of nice young fowls1 flatten and quarter them1 and season them with cayenne and powdered mace1 rubbing it in well4 ,put some lard into a heated frying pan over the fire1 or if you have plenty of nice fresh butter use that in preference4 ,when the lard or butter boils1 and has been skimmed1 put in the pieces of chicken1 and fry them brown on one side4 ,then turn them1 and sprinkle them thickly all over with chopped parsley1 or sweet marjoram1 and fry them brown on the other side4 ,you may fry with them a few thin slices of cold ham4 ,before serving them up drain off the lard you have used for frying4 ,when there is no dislike to onions1 they may be fried nicely with boiled onions cut in rings1 and laid over the pieces of chicken4 ,,broiled ,,chickens4--,these are very dry and tasteless if merely split and broiled plain1 which is the usual way4 ,it seems to be supposed by many that no chicken is too poor for broiling1 and therefore it is often difficult to get more than two or three small mouthfuls of flesh off their bones4 ,on the contrary1 poor chickens are not worth broiling or cooking in any way4 ,to have broiled chickens good1 choose those that are fat and fleshy4 ,having cleaned them well1 and washed them1 and wiped them dry1 split and divide them into four quarters2 flattening the bones with a steak mallet4 ,they will be much improved by stewing or boiling in a little water for ten minutes4 ,then draining them and saving the liquor for gravy4 ,boil in this the neck1 feet1 heart1 gizzard and liver4 ,strain it after boiling1 and save the liver to mash into the gravy4 ,season the gravy with grated carrot and minced parsley1 or sweet marjoram1 and a little cayenne1 adding a small piece of fresh butter dredged in flour4 ,have ready plenty of fine bread-crumbs1 seasoned with nutmeg1 and in another pan four yolks of eggs well beaten4 ,the quarters of the chickens having become quite cold1 dip each one first into the egg1 and then into the crumbs4 ,set the gridiron over a clear fire1 and broil the chicken well1 first laying down the inside4 ,having prepared the gravy as above1 give it a short boil1 then send it to table in a sauce-boat with the chickens4 ,the excellence of chickens broiled in this way amply repays the trouble4 ,this is a breakfast dish4 ,serve up with the broiled chicken a dish of mashed potato cakes1 browned with a salamander or red-hot shovel4 ,,fricasseed ,,chicken4--,have ready a pair of fine plump full-grown fowls nicely prepared for cooking4 ,strip off all the skin1 and carve the fowls neatly4 ,reserve all the white meat and best pieces for the fricassee1 putting them in a dish by themselves1 and save all the inferior pieces or black meat to make the gravy4 ,season with pepper and salt slightly1 and add a bunch of sweet herbs cut small1 and four small bits of fresh butter dredged with flour4 ,put the black meat1 herbs1 c41 into a stew-pan4 ,pour in a pint and a half of water1 and stew it gently1 skimming off every particle of fat4 ,when reduced to less than one half1 strain the gravy4 ,arrange the pieces of white meat in a very clean stew-pan1 and pour over them the gravy of the inferior parts2 add mace1 nutmeg1 and a little cayenne4 ,mix into half a pint of boiling cream1 a large tea-spoonful of arrow-root1 and shake the pan briskly round1 while adding the beaten yolks of two fresh eggs1 mixed with more cream1 7two table-spoonfuls47 ,shake it gently over the fire till it begins to simmer again1 but do not allow it to boil1 or it will curdle in an instant4 ,watch it carefully4 ,this is a fine side-dish for company4 ,there is no better way of fricasseeing fowls4 ,a fricassee is not a fry1 but a stew4 ,accompany this fricassee with a dish of asparagus tops1 green peas1 or lima beans4 ,also1 mashed potatos4 ,,chickens ,,stewed ,,whole4--,having trussed a pair of fine fat young fowls or chickens1 7with the liver under one wing1 and the gizzard under the other17 fill the inside with large oysters1 secured from falling out by fastening tape round the bodies of the fowls4 ,put them into a tin butter kettle with a close cover4 ,set the kettle into a larger pot or saucepan of boiling water1 7which must not reach quite to the top of the kettle17 and place it over the fire4 ,keep it boiling till the fowls are well done1 which they should be in about an hour after they begin to simmer4 ,occasionally take off the lid to remove the scum1 and be sure to put it on again closely4 ,as the water in the outside pot boils away1 replenish it with more hot water from a tea-kettle that is kept boiling hard4 ,when the fowls are stewed quite tender1 remove them from the fire2 take from them all the gravy that is about them1 and put it into a small sauce-pan1 covering closely the kettle in which they were stewed1 and leaving the fowls in it to keep warm4 ,then add to the gravy two table-spoonfuls of butter rolled in flour1 two table-spoonfuls of chopped oysters1 the yolks of three hard-boiled eggs minced fine1 half a grated nutmeg1 four blades of mace1 and a small tea-cup of cream4 ,boil this gravy about five minutes4 ,put the fowls on a dish and send them to table1 accompanied by the gravy in a sauce-boat4 ,this is an excellent way of cooking chickens4 ,they do well in large bain marie4 ,,fowl ,,and ,,oysters4--,take a fine fat young fowl1 and having trussed it for boiling1 fill the body and craw with oysters1 seasoned with a few blades of mace1 tying it round with twine to keep them in4 ,put the fowl into a tall strait-sided jar1 and cover it closely4 ,then place the jar in a kettle of water1 set it over the fire1 and let it boil at least an hour and a half after the water has come to a hard boil4 ,when it is done take out the fowl1 and keep it hot while you prepare the gravy1 of which you will find a quantity in the jar4 ,transfer this gravy to a saucepan1 enrich it with the beaten yolks of two eggs mixed with three table-spoonfuls of cream1 and add a large table-spoonful of fresh butter rolled in flour4 ,if you cannot get cream1 you must have a double portion of butter4 ,set this sauce over the fire1 stirring it well1 and when it comes to a boil1 add twenty-five oysters4 ,in five minutes take it off1 put it into a sauce-boat1 and serve it up with the fowl1 which cooked in this manner will be found excellent4 ,clams may be substituted for oysters1 but they should be removed from the fowl before it is sent to table4 ,their flavor being drawn out in the gravy1 the clams themselves will be found tough1 tasteless1 and not proper to be eaten4 ,,french ,,chicken ,,pie4--,parboil a pair of full-grown1 but fat and tender chickens4 ,then take the giblets1 and put them into a small sauce-pan with as much of the water in which the chickens were parboiled as will cover them well1 and stew them for gravy2 add a bunch of sweet herbs and a few blades of mace4 ,when the chickens are cold1 dissect them as for carving4 ,line a deep dish with thick puff paste1 and put in the pieces of chicken4 ,take a nice thin slice of cold ham1 or two slices of smoked tongue1 and pound them one at a time in a marble mortar1 pounding also the livers of the chickens1 and the yolks of half a dozen hard-boiled eggs4 ,make this forcemeat into balls1 and intersperse them among the pieces of chicken4 ,add some bits of fresh butter rolled in flour1 and then 7having removed the giblets7 pour on the gravy4 ,cover the pie with a lid of puff-paste1 rolled out thick2 and notch the edges handsomely2 placing a knot or ornament of paste on the centre of the top4 ,set it directly into a well-heated oven1 and bake it brown4 ,it should be eaten warm4 ,this pie will be greatly improved by a pint of mushrooms1 cut into pieces4 ,also by a small tea-cup of cream4 ,any pie of poultry1 pigeons1 or game may be made in this manner4 ,,chicken ,,gumbo4--,cut up a young fowl as if for a fricassee4 ,put into a stew-pan a large table-spoonful of fresh butter1 mixed with a tea-spoonful of flour1 and an onion finely minced4 ,brown them over the fire1 and then add a quart of water1 and the pieces of chicken1 with a large quarter of a peck of ochras1 7first sliced thin1 and then chopped17 and a salt-spoon of salt4 ,cover the pan1 and let the whole stew together1 till the ochras are entirely dissolved1 and the fowl thoroughly done4 ,if it is a very young chicken1 do not put it in at first2 as half an hour will be sufficient to cook it4 ,serve it up hot in a deep dish4 ,you may add to the ochras an equal quantity of tomatos cut small4 ,if you use tomatos1 no water will be necessary1 as their juice will supply a sufficient liquid4 ,d,,filet ,,gumbo4--,cut up a pair of fine plump fowls into pieces1 as when carving4 ,lay them in a pan of cold water1 till all the blood is drawn out4 ,put into a pot1 two large table-spoonfuls of lard1 and set it over the fire4 ,when the lard has come to a boil1 put in the chickens with an onion finely minced4 ,dredge them well with flour1 and season slightly with salt and pepper2 and1 if you like it1 a little chopped marjoram4 ,pour on it two quarts of boiling water4 ,cover it1 and let it simmer slowly for three hours4 ,then stir into it two heaped tea-spoonfuls of sassafras powder4 ,afterwards1 let it stew five or six minutes longer1 and then send it to table in a deep dish2 having a dish of boiled rice to be eaten with it by those who like rice4 ,d ,pronounced ,feelay4 ,this gumbo will be much improved by stewing with it three or four thin slices of cold boiled ham1 in which case omit the salt in the seasoning4 ,whenever cold ham is an ingredient in any dish1 no other salt is required4 ,a dozen fresh oysters and their liquor1 added to the stew about half an hour before it is taken up1 will also be an improvement4 ,if you cannot conveniently obtain sassafras-powder1 stir the gumbo frequently with a stick of sassafras root4 ,this is a genuine southern receipt4 ,filet gumbo may be made of any sort of poultry1 or of veal1 lamb1 venison1 or kid4 ,,tomato ,,chicken4--,take four small chickens or two large ones1 and cut them up as for carving4 ,put them into a stew-pan1 with one or two large slices of cold boiled ham cut into little bits2 eight or ten large tomatos2 an onion sliced2 a bunch of pot-herbs17cut up27 a small green pepper1 7the seeds and veins first extracted27 half a dozen blades of mace2 a table-spoonful of lard or of fresh butter1 rolled in flour2 or a handful of grated bread-crumbs4 ,add a tumbler or half a pint of water4 ,cover the sauce-pan closely with a cloth beneath the lid2 set it on hot coals1 or over a moderate fire2 and let it stew slowly till the chickens are thoroughly done1 and the tomatos entirely dissolved4 ,turn it out into a deep dish4 ,rabbits may be stewed in this manner4 ,also1 veal steaks1 cut thin and small4 ,,turkey ,,and ,,chicken ,,patties4--,take the white part of some cold turkey or chicken1 and mince it very fine4 ,mince also some cold boiled ham or smoked tongue1 and then mix the turkey and ham together4 ,add the yolks of some hard-boiled eggs1 grated or minced2 a very little cayenne2 and some powdered mace and nutmeg4 ,moisten the whole with cream or fresh butter4 ,have ready some puff-paste shells1 that have been baked empty in patty-pans4 ,place them on a large dish1 and fill them with the mixture4 ,cold fillet of veal minced1 and mixed with chopped ham1 and grated yolk of egg1 and seasoned as above will make very good patties4 ,,chicken ,,rice ,,pudding4--,parboil a fine fowl1 and cut it up4 ,boil1 till soft and dry1 a pint of rice2 and while warm1 mix with it a large table-spoonful of fresh butter4 ,beat four eggs very light2 and then mix them1 gradually1 with the rice4 ,spread a coating of the fresh butter1 c41 over the bottom and sides of a deep dish4 ,place on it the pieces of the parboiled fowl1 with a little of the liquid in which it was boiled--seasoned with powdered mace and nutmeg4 ,add some bits of fresh butter rolled in flour and a little cream4 ,cover the dish closely with the remainder of the rice2 set the pudding immediately into the oven and bake it brown4 ,cold chicken or turkey1 cooked the day before1 may be used for this purpose4 ,the pudding may be improved by the addition of a few very thin1 small slices of cold ham1 or smoked tongue4 ,,rice ,,croquettes4--,boil half a pound of rice till it becomes quite soft and dry4 ,then mix with it two table spoonfuls of rich 7but not strong7 grated cheese1 a small tea-spoonful of powdered mace1 and sufficient fresh butter to moisten it4 ,mince very fine1 six table-spoonfuls of the white part of cold chicken or turkey1 the soft parts of six large oysters1 and a few sprigs of tarragon or parsley2 add a grated nutmeg1 and the yellow rind of a lemon4 ,mix the whole well1 moistening it with cream or white wine4 ,take of the prepared rice1 a portion about the size of an egg1 flatten it1 and put into the centre a dessert-spoonful of the mixture2 close the rice round it as you would the paste round a dumpling-apple4 ,then form it into the shape of an egg4 ,brush it over with some beaten yolk of egg and then dredge it with pounded crackers4 ,in this way make up the whole into oval balls4 ,have ready1 in a sauce-pan over the fire1 a pound of boiling lard4 ,into this throw the croquettes1 two at a time1 so as to brown them4 ,let them brown for a few minutes2 then take them out with a perforated skimmer4 ,drain them from the lard1 and serve them up hot1 garnished with curled parsley4 ,,chicken ,,pot-,,pie4--,cut up and parboil a pair of large fowls1 seasoning them with pepper1 salt1 and nutmeg4 ,you may add some small slices of cold ham2 in which case use no salt1 as the ham will make it salt enough4 ,or you may put in some pieces of the lean of fresh pork4 ,you may prepare a suet-paste2 but for a chicken pot-pie it is best to make the paste of butter1 which should be fresh1 and of the best quality4 ,allow to each quart of flour1 a small half-pound of butter4 ,there should be enough for a great deal of paste4 ,line the sides of the pot1 two-thirds up1 with paste4 ,put in the chickens1 with the liquor in which they were parboiled4 ,you may add some sliced potatos4 ,intersperse the pieces of chicken with layers of paste in square slices4 ,then cover the whole with a lid of paste1 not fitting very closely4 ,make a cross-slit in the top1 and boil the pie about an hour or more4 ,instead of ham1 you may add some clams to the chicken1 omitting salt in the seasoning1 as the clams will salt it quite enough4 ,,chicken ,,curry4--,having skinned a pair of fine chickens1 cut them into six pieces each1 that is1 two wings1 two pieces of the breast1 and two legs cut off at the joint4 ,put into a stew-pan two boiled onions chopped1 and four ounces or four table-spoonfuls of fresh butter4 ,shake the pan till the contents begin to simmer2 then add four table-spoonfuls of curry-powder and mix it well in2 also1 four table-spoonfuls of grated cocoa-nut4 ,mix all well in the stew-pan1 and then put in the pieces of chicken4 ,cover the pan1 and let all stew moderately for half an hour1 stirring it round occasionally2 and1 if getting too dry1 add a little hot water4 ,also1 towards the last1 the grated yellow rind of a lemon and the juice4 ,it should stew till the chicken is quite tender1 and till the flesh parts easily from the bones4 ,serve it up hot1 in a covered dish1 and send half a pound of boiled rice in a separate dish1 uncovered4 ,this is a dish for company4 ,young ducks1 or a young hen turkey1 or a pair of rabbits1 may be cooked in the same manner4 ,also1 lamb or veal4 ,for curried oysters1 take a hundred large fresh ones1 and proceed as above4 ,,rice ,,pie4--,pick clean a quart of rice1 and wash it well through two or three waters4 ,tie it in a cloth1 put it into a pot of boiled milk1 and boil it till perfectly soft4 ,then drain and press it till as dry as possible1 and mix with it two ounces of fresh butter4 ,take a small tin butter-kettle2 wet the inside1 put in the rice1 and stand it in a cool place till quite cold4 ,then turn it carefully out of the kettle1 7of which it will retain the form17 rub it over with the beaten yolk of an egg1 and set it in an oven till lightly browned4 ,cut out from the top of the mass of rice an oval lid1 about two inches from the edge1 so as to leave a flat rim or border all round4 ,then excavate the mould of rice1 leaving a standing crust all round and at the bottom1 about two inches thick4 ,have ready some hot stewed oysters or birds1 or brown or white fricassee4 ,fill up the pie with it1 adding the gravy4 ,lay on the lid1 and decorate it with sprigs of green curled parsley1 stuck in all round the crack where the lid is put on4 ,this pie may be filled with curried chicken4 ,,country ,,captain4--,this is an ,east ,india dish1 and a very easy preparation of curry4 ,the term country captain1 signifies a captain of the native troops1 7or ,sepoys17 in the pay of ,england2 their own country being ,india1 they are there called generally the country troops4 ,probably this dish was first introduced at ,english tables by a ,sepoy officer4 ,having well boiled a fine full-grown fowl1 cut it up as for carving4 ,have ready two large onions boiled and sliced4 ,season the pieces of chicken with curry powder or turmeric2 rubbed well into them1 all over4 ,fry them with the onion1 in plenty of lard or fresh butter1 and when well-browned they are done enough4 ,take them up with a perforated skimmer1 and drain through its holes4 ,it will be a great improvement to put in1 at the beginning1 three or four table-spoonfuls of finely grated cocoa-nut4 ,this will be found an advantage to any curry4 ,serve up1 in another dish1 a pint of rice1 well picked1 and washed clean in two or three cold waters4 ,boil the rice in plenty of water1 7leaving the skillet or sauce-pan uncovered27 and when it is done1 drain it very dry1 and set it on a dish before the fire1 tossing it up with two forks1 one in each hand1 so as to separate all the grains1 leaving each one to stand for itself4 ,all rice for the dinner table should be cooked in this manner4 ,persons accustomed to rice never eat it watery or clammy1 or lying in a moist mass4 ,rice should never be covered1 either while boiling1 or when dished4 ,we recommend this country captain4 ,,curried ,,eggs4--,boil six fresh eggs till they are hard enough for salad1 and then set them away to get cold4 ,mix together1 in a stew-pan1 three ounces 7or three large table-spoonfuls7 of nice fresh butter1 and three dessert-spoonfuls of curry powder4 ,shake them together for five minutes over a clear but moderate fire4 ,then throw in two boiled onions finely minced1 and let them cook1 gently1 till quite soft1 adding three ounces or three large spoonfuls of grated cocoa-nut4 ,cut the eggs into rather thick slices4 ,put them into the mixture1 with a small tea-cupful of thick cream1 or if you cannot obtain cream1 with two more spoonfuls of butter dredged with flour4 ,let the whole simmer together1 but when it approaches coming to a boil1 take it immediately off the fire and serve it up hot4 ,this is a nice side-dish for company4 ,,partridges ,,pear ,,fashion--7,french dish47--,your partridges should be fine and fat1 and of the same size4 ,for a large dish have three or four4 ,truss them tight and round1 and rub over them a little salt and cayenne1 mixed4 ,cut off one of the legs and leave the other on1 fill them with a nice forcemeat4 ,make a rich paste of flour1 butter1 and beaten egg1 using as little water as possible4 ,be sure to make enough of paste to cover each partridge entirely over1 and roll it out evenly1 and rather thick than thin4 ,put a sufficient portion of paste nicely round each partridge1 pressing it closely and smoothly with your hand1 and forming it into the shape of a large pear4 ,leave one leg sticking out at the top to resemble the stem1 having cut off the foot4 ,set them in a pan1 and bake them in a dutch oven4 ,in the mean time1 make in a small sauce-pan1 a rich brown gravy of the livers1 and other trimmings of the partridges1 and some drippings of roast veal or roasted poultry4 ,it will be better still if you reserve one or two small partridges to cut up1 and stew for the gravy4 ,season it with a little salt and cayenne4 ,when it has boiled long enough to be very thick and rich1 take it off1 strain it1 and put the liquid into a clean sauce-pan4 ,add the juice of a large orange1 made very sweet with powdered white sugar4 ,set it over the fire1 and when it comes to a boil1 stir in the beaten yolks of two eggs4 ,let it boil two or three minutes longer2 then take it off1 and keep it hot till the partridges and their paste are thoroughly well baked4 ,when done1 stand up the partridges in a deep dish1 and serve up the gravy in a sauce-boat4 ,ornament the partridge-pears by sticking some orange leaves into the end that represents the stalk4 ,this is a nice and handsome side dish1 of ,french origin4 ,pigeons and quails may be dressed in this manner4 ,,salmi ,,of ,,partridges--7,french dish47--,having covered two large or four small partridges with very thin slices of fat cold ham1 secured with twine1 roast them2 but see that they are not too much done4 ,remove the ham1 skin the partridges1 cut them into pieces1 and let them get quite cold4 ,partridges that have been roasted the preceding day are good for this purpose4 ,cut off all the meat from the bones1 season it with a little cayenne1 and put it into a stew-pan4 ,mix together three table-spoonfuls of sweet oil1 a glass of excellent wine1 7either red or white17 and the grated peel and juice of an orange4 ,pour this gravy over the partridges1 and let them stew in it during ten minutes2 then add the beaten yolk of an egg1 and stew it about three or four minutes longer4 ,all the time it is stewing1 continue to shake or move the pan over the fire4 ,serve it up hot4 ,,roasted ,,partridges1 ,,pheasants1 ,,and ,,quails4--,make a stuffing of fat bacon finely minced1 and boiled chestnuts or grated sweet potatoe boiled1 mashed1 and seasoned with pepper only4 ,fill the birds with this4 ,cover them with thin slices of bacon1 and wrap them well in young vine leaves4 ,roast them well1 and serve them up in the bacon and vine leaves1 to be taken off when they come to table4 ,for company1 have orange sauce to eat with them4 ,if you roast pigeons1 c41 without a covering of bacon and vine leaves1 do them with egg and bread-crumbs all over4 ,if these birds have a bitter taste when cooked1 do not eat them4 ,it is produced by their feeding on laurel berries in winter1 when their food is scarce4 ,laural berries are poisonous1 and people have died from eating birds that have fed on them4 ,,birds ,,with ,,mushrooms4--,take two dozen reed-birds1 7or other nice small birds17 and truss them as if for roasting4 ,put into each a button mushroom1 of which you should have a heaping pint after the stalks are all removed4 ,put the birds and the remaining mushrooms into a stew-pan4 ,season them with a very little salt and pepper1 and add either a quarter of a pound of fresh butter 7divided into four1 and slightly rolled in flour17 or a pint of rich cream4 ,if cream is not plenty1 you may use half butter and half cream1 well mixed together4 ,cover the stew-pan closely1 and set it over a moderate fire1 to stew gently till the birds and mushrooms are thoroughly done and tender all through4 ,do not open the lid to stir the stew1 but give the pan1 occasionally1 a hard shake4 ,dip in hot water a large slice of toast with the crust trimmed off4 ,when the birds are done lay them on the toast with the mushrooms around4 ,if you cannot get button-mushrooms1 divide large ones into quarters4 ,plovers are very nice stewed with mushrooms4 ,,birds ,,in ,a ,,grove--7,french dish47--,having roasted some reed-birds1 larks1 plovers1 or any other small birds1 such as are usually eaten1 mash some potatos with butter and cream4 ,spread the mashed potato thickly over the bottom1 sides1 and edges of a deep dish4 ,nick or crimp the border of potatoe that goes round the edge1 or scollop it with a tin cutter4 ,you may1 if you choose1 brown it by holding over it a salamander1 or a red-hot shovel4 ,then lay the roasted birds in the middle of the dish1 and stick round them and among them1 very thickly1 a sufficient number of sprigs of curled or double parsley4 ,,thatched ,,house ,,pie--7,french dish47--,rub the inside of a deep dish with two ounces of fresh butter1 and spread over it two ounces of vermicelli4 ,then line the dish with puff-paste4 ,have ready some birds seasoned with powdered nutmeg1 and a very little salt and pepper4 ,place them with the breast downward4 ,they will be much improved by putting into each a mushroom or an oyster chopped fine4 ,lay them on the paste4 ,add some gravy of roast veal1 7cold gravy saved from veal roasted the preceding day will do very well17 and cover the pie with a lid of puff-paste4 ,bake it in a moderate oven1 and when done1 turn it out carefully upon a flat dish1 and send it to table4 ,the vermicelli1 which was originally at the bottom1 will now be at the top1 covering the paste like thatch upon a roof4 ,trim off the edge1 so as to look nicely4 ,you may1 if you choose1 use a larger quantity of vermicelli4 ,the yellow sort will be best for this purpose4 ,,birds ,,prepared ,,for ,,larding4--,cut a thin slice of fresh veal1 and fill the bird with it1 adding a bit of fat bacon4 ,tie a string round the body to keep in the stuffing1 and roast the bird head downward4 ,the gravy of the meat will diffuse a pleasant taste all through the bird4 ,after being well roasted1 let it get cold1 and then lard it all over the breast with lardons or regular slips of fat bacon1 put in with a larding needle1 and left standing in rows4 ,it is more easy to lard poultry or game when cold1 rather than warm4 ,lardons should be set very close and evenly4 ,,bird ,,dumplings4--,take a large tender beef steak1 trim off all the fat1 and remove the bone4 ,make a large sheet of nice suet paste4 ,lay the beef steak upon it1 seasoned with pepper and a very little salt4 ,in the centre of the meat place either a partridge1 a quail1 a plover1 or any nice game1 or three or four reed-birds--season with powdered mace and nutmeg4 ,add some bits of excellent fresh butter1 dredged with flour4 ,inclose the birds completely in the steak1 so that the game flavor may pervade the whole4 ,close the crust over all1 so as to form a large dumpling4 ,tie it in a cloth4 ,put it into a pot of fast-boiling water1 and boil it well1 turning it several times with a fork4 ,dish it very hot4 ,if game is not convenient1 a fine tame fat pigeon may be substituted4 ,,to ,,roast ,,woodcocks ,,or ,,snipes4--,be very careful in plucking these to pull out the feathers as carefully and handle them as lightly as possible2 for the skin is very easily torn or broken4 ,do not draw them1 for epicures have decided1 that the trail1 7as they call the intestines17 is the most delicious part of the bird1 and should by all means be saved for eating4 ,having wiped the outside carefully with a soft cloth1 truss them with the head under the wing1 and the bill laid along upon the breast4 ,keep the legs bent from the knees1 retaining that posture by means of a splinter skewer4 ,suspend the birds to a bird-spit1 with their feet downward4 ,melt some fresh butter in the dripping-pan1 and baste them with it1 having first dredged the birds with flour4 ,before the trail begins to drop1 7which it will do as soon as they are well heated17 lay a thick round of very nice toast1 7with the crust pared off17 buttered on both sides1 and placed in the dripping-pan beneath1 so as to catch the trail as it falls2 allowing a slice of toast to each bird1 with the trail spread equally over it4 ,continue the basting1 letting the butter fall back from them into the basting spoon4 ,when the birds are done1 which will be in less than half an hour at a brisk fire--carefully transfer the toasts to a very hot dish2 place the birds upon them1 and pour some gravy round the toast4 ,snipes require less cooking than woodcocks4 ,these birds are very fashionable2 but we do not think either of them superlative4 ,they seldom appear except at supper parties4 ,,plovers4--,this is a very nice bird1 with a peculiar and pleasant flavor4 ,they abound near our large bays and estuaries in the vicinity of the ocean4 ,there are two sorts1 the green plover and the gray4 ,roast them plain2 basting them only with butter4 ,or fill them with a forcemeat1 and go entirely over the outside1 first with beaten egg1 and then roll each plover in finely grated bread-crumbs4 ,if very fat1 stew them plain in butter rolled in flour4 ,then serve them up in their own gravy1 enriched with a beaten egg4 ,they make a nice breakfast dish1 either roasted or stewed4 ,and are excellent in pies4 ,,reed ,,birds4--,reed birds and rice birds are the same4 ,they are very small1 7only a mouthful on each side of the breast17 but very delicious1 and immensely fat in the summer and autumn4 ,they are brought to market with a lump of fat skewered on the outside1 and are sold by the dozen strung on a stick like cherries4 ,to cook them1 roast them on a bird-spit1 basting with their own fat1 as it drips4 ,a nice way for retaining the whole flavor is to tie each bird closely in a vine leaf1 and bake them in a dutch oven4 ,or wrap them in double vine leaves1 and roast them in the ashes of a wood fire4 ,remove the vine leaves before the birds are dished4 ,,roasted ,,pigeons4--,take fine fat tame pigeons1 and clean and truss them nicely4 ,four pigeons1 at least1 are requisite to make a dish4 ,prepare a stuffing or forcemeat of finely minced veal1 and an equal quantity of cold-boiled ham1 seasoned with powdered mace and a very little cayenne4 ,also1 two slices of bread and butter soaked in as much milk as they will absorb4 ,fill their bodies with this1 7tying a string round to keep it in17 and roast the pigeons till thoroughly done2 basting with fresh butter or lard4 ,or you may stuff the pigeons with chopped mushrooms1 seasoned with a little cayenne1 and putting into each a piece of fresh butter rolled in flour4 ,or you may stuff them with sweet potatos1 boiled well1 and mashed with plenty of fresh butter4 ,or with chestnuts1 boiled1 peeled1 and mashed with butter4 ,wild pigeons are generally too poor to roast4 ,in places where they abound1 it has been found very profitable to catch them in nets1 clip their wings1 and put them into inclosures1 feeding them well with corn so as to make them fat4 ,they will then bring as high a price as tame pigeons4 ,,sauces4 ,,melted ,,butter4--,for ,sauces4--,this is frequently called ,drawn ,butter4 ,for this purpose none should be used but fresh butter of the very best quality4 ,it is usually sent to table with boiled fish and boiled poultry4 ,also1 with boiled mutton1 lamb1 and veal4 ,it is never served up with any thing roasted1 fried or broiled4 ,numerous sauces are made with melted butter4 ,if mixed with too much flour and water1 and not enough of butter1 it will be very poor1 particularly if the water is in too large proportions4 ,to prepare it properly1 allow a quarter of a pound of nice butter1 to a heaped table-spoonful of flour4 ,mix the butter and flour thoroughly1 before it goes on the fire4 ,then add to it four large table-spoonfuls of milk1 or hot water1 well mixed in4 ,hold it over the fire in a small sauce-pan1 kept for the purpose4 ,one lined with what is called porcelain or enamel is best4 ,take care there is no blaze where the sauce-pan is held4 ,cover it1 and shake it over the fire till it boils4 ,then having skimmed it1 add three or four hard-boiled eggs chopped small1 and give it one more boil up2 or season it with any other ingredient with which you wish to distinguish the sauce4 ,,clarified ,,butter4--,for this purpose use none but the very best fresh butter1 such as is made in summer1 when the cows are well pastured4 ,cut up the butter1 put it into an enameled or porcelain stew-pan1 and melt it gently over a clear and moderate fire4 ,when it simmers1 skim it thoroughly1 draw it from the fire1 and let it stand five minutes1 that the milk or sediment may sink to the bottom4 ,then pour it clear from the sediment through a muslin strainer1 or a fine clean hair sieve4 ,transfer to jars with close covers1 and keep them in a cool dry place4 ,if well prepared1 and originally very good1 this butter will answer for sauces1 stews1 c41 and continue good a long time4 ,in ,france1 where they do not salt any butter1 large quantities are melted in this way for winter use4 ,,coloring ,,for ,,sauces4--,for ,pink ,sauce4 ,take a few chips of red alkanet root1 7to be had at the druggist's47 ,pick it clean1 and tie it in a very thin muslin bag4 ,put the alkanet into the mixture1 and let it infuse in the boiling drawn butter4 ,it will communicate a beautiful pink color1 which you may heighten1 by pressing the bag a little4 ,when done1 take out the bag1 and stir the alkanet color evenly through the sauce4 ,the alkanet has no taste1 and is very cheap4 ,beet juice will color a tolerable red4 ,for ,green ,sauce4--,pound some fresh spinach leaves1 till you extract a tea-cup or more of the clear green juice4 ,stir it into the melted butter while boiling4 ,for ,yellow ,sauce4--,tie up a very little turmeric powder in a muslin bag4 ,let it boil in the butter4 ,when done1 take it out of the sauce-pan1 and stir the yellow coloring evenly through the sauce4 ,for ,white ,sauce4--,make this with cream instead of milk4 ,for ,brown ,sauce4--,stir in plenty of ,french mustard4 ,for ,wine ,sauce4--,stir in1 just before you take the sauce from the fire1 a large wine-glass or more of very good white wine1 and grate in half a large nutmeg1 adding the grated yellow rind1 and the juice of a lemon4 ,the wine must be of excellent quality1 otherwise it will give a bad taste to the sauce4 ,,white ,,thickening--7,french ,roux47--,cut up a quarter of a pound of the best fresh butter1 and put it into a well tinned or enameled sauce-pan4 ,set it over a moderate fire1 and melt it slowly1 shaking it round frequently1 and taking care to skim it well4 ,when no more scum appears on the surface1 let it settle a few minutes2 then pour it off from the sediment at the bottom4 ,wash the sauce-pan or get another clean one4 ,return the melted butter to it1 and set it again over the fire4 ,then dredge in gradually sufficient sifted flour to make it very thick and smooth1 stirring it well after each addition of flour4 ,do not allow it to brown in the slightest degree1 but keep it perfectly white to the last2 simmering1 but not actually boiling1 and take care that there is no smoke about the fire4 ,to thicken white sauces1 or soups1 stir in a table-spoonful or two of this roux1 pronounced roo4 ,in ,french cooking it passes for cream4 ,browned thickening is made in the same manner2 but with butter and browned flour1 and is used for brown soups and gravies4 ,,browning4--,this is to enrich the taste and improve the color of gravies1 stews1 and soups4 ,mix a quarter of a pound of powdered white sugar with two ounces of fine fresh butter2 and1 having stirred them well together1 put them into a sauce-pan over the fire1 and simmer till it begins to froth2 then diminish the heat a little4 ,when its color becomes a fine dark brown1 add two glasses of port wine1 and three or four blades of mace1 powdered4 ,when it comes to a boil1 take it off1 and stir it into whatever you intend to color4 ,another browning is mushroom catchup1 or walnut catchup4 ,they communicate a slightly acid taste4 ,so also does ,french mustard4 ,stir it in at the last4 ,its tarragon flavor is very generally liked4 ,,browned ,,flour4--,sift some fine flour1 spread it on a large dish1 or clean tin-pan4 ,place it before the fire1 so as to brown but not to scorch or burn4 ,it will color first at the edges2 therefore watch it1 and keep it evenly mixed with the white flour from the centre4 ,when all is nicely browned1 set it to cool1 and then put it away for use in a large clean bottle or jar1 well corked4 ,flour may be browned in an oven1 after baking is over1 taking care to stir it well4--,have two dredging boxes4 ,one for browned flour and one for white4 ,it is convenient also to have dredging-boxes for powdered herbs4 ,the cost of these boxes is very trifling1 and it saves time and trouble to have things ready when wanted4 ,a small sieve for powdered white sugar is indispensable4 ,,lobster ,,sauce4--,this sauce is for fresh salmon or turbot1 or sheep's-head fish4 ,also for salmon-trout1 blue-fish1 or the lake white-fish4 ,put a large hen lobster into a hard-boiling pot of highly-salted water1 that the animal may die immediately4 ,continue the boiling with a steady heat1 and in about three quarters1 or an hour1 the lobster will be done4 ,when cold1 extract all the meat from the shell1 and cut it into small bits4 ,pound the coral1 or red substance1 in a marble mortar1 with some fresh butter1 or plenty of salad oil2 and a little cayenne4 ,add the coral to the cut-up lobster1 and put the whole into a stew-pan1 with some powdered mace and nutmeg1 and a large table-spoonful of sweet oil4 ,divide into four bits a quarter of a pound of fresh butter1 each bit rolled in flour4 ,if your butter is not fresh and very good1 omit it entirely and substitute a larger quantity of oil4 ,as bad butter spoils every thing1 never on any account1 use it4 ,set the sauce-pan over the fire1 and let it boil up once4 ,then take it off1 and while very hot1 stir in the beaten yolks of two eggs4 ,crab sauce is made in the same manner4 ,prawn sauce also4 ,,shrimp ,,sauce4--,shrimps are the smallest shell-fish of the lobster species4 ,put them into salted boiling water4 ,they are done when they have turned entirely red4 ,when cold1 pull off the heads1 and peel off the shells from the bodies2 or squeeze out the meat with your fingers4 ,have ready some nice drawn butter1 and thicken it with the shrimps1 either chopped or whole4 ,season the sauce with mace or nutmeg powdered1 and give it one boil up4 ,shrimp sauce is eaten with salmon and other fine fish4 ,,pickled ,,shrimps4--,having boiled1 in salted water1 three quarts or more of shrimps1 and taken them from the shells1 boil two quarts of the best cider vinegar1 and season it well with blades of mace and pepper-corns1 and pour it hot on the shrimps1 in a stone jar4 ,cork the jar1 and seal the cork with the usual red cement for pickle jars3 a mixture of one-third beeswax with two-thirds powdered rosin1 and some fine brickdust1 all melted together4 ,,oyster ,,sauce4--,take a pint of the liquor of fresh oysters1 and strain it into a sauce-pan4 ,if your oysters are salt1 and you can get no others1 boil a pint of milk instead of the oyster liquor1 seasoning with powdered nutmeg and mace1 and enriching it with fresh butter dredged with flour4 ,when it has come to a boil1 put in the oysters 7having removed from each the gristle1 or hard part47 ,let them simmer1 but take them from the fire without letting them come to a boil1 which will shrivel them1 and render them tough and tasteless4 ,a new fashion is to season oyster sauce with the grated yellow rind and juice of a fresh lemon4 ,others stir in a glass of sherry or ,madeira4 ,if you use wine or lemon1 you must not make the sauce with milk1 as it will curdle4 ,use in this case the oyster liquor1 if it is fresh1 thickened well with finely grated bread-crumbs4 ,the small1 highly-flavored oysters1 abounding on the coast of ,new ,england1 are excellent for sauce1 or soups4 ,,clam ,,sauce4--,make this of half milk and half clam liquor1 seasoned with whole mace1 and whole pepper4 ,use only the soft part of the clams1 cut up small1 and simmer them from the beginning2 adding bits of butter dredged all over with flour ,clams require longer cooking than oysters4 ,,egg ,,sauce4--,boil four eggs from eight to twelve minutes4 ,then lay them in a pan of fresh water1 and let them remain till quite cold4 ,peel off the shells1 and take out the eggs4 ,chop the yolks and whites separately2 mix them1 lightly1 into half a pint of melted fresh butter1 made in the proportion of a quarter of a pound of butter to two large table-spoonfuls of flour1 and four of milk and hot water4 ,add some powdered mace1 or nutmeg4 ,egg sauce is eaten with boiled fish and poultry4 ,instead of milk or water1 you can use for melted butter1 some of the water in which chicken or turkey was boiled1 or some veal gravy4 ,,celery ,,sauce4--,split and cut up into short slips a bunch of celery1 having taken off the green leaves from the tops4 ,the celery must have been well washed1 and laid an hour in cold water4 ,take a pint of milk1 and cut up in it a quarter of a pound of fresh butter that has been well dredged with flour4 ,set it over the fire in a sauce-pan1 and add the celery gradually2 also three or four blades of mace broken up4 ,boil all slowly together1 till the celery is quite soft and tender1 but not dissolved4 ,the green tops of the celery1 7strewed in1 when it begins to simmer17 will improve the flavor4 ,celery sauce is served up with boiled turkey1 boiled fowls1 and with any sort of fresh fish1 boiled or fried4 ,,mint ,,sauce4--,this is only used for roast lamb in the spring4 ,when the lambs are grown into sheep1 the mint is too old for sauce4 ,but they harmonize very pleasantly when both are young4 ,take a large bunch of fine fresh green mint1 that has been washed well4 ,strip the leaves from the stems1 and mince them small4 ,put it into a pint bowl1 and mix with it gradually some of the best cider vinegar4 ,this sauce must not be the least liquid1 but as thick as horse-radish sauce or thicker4 ,make it very sweet1 with the best brown sugar4 ,mix it well1 and transfer to a small tureen1 or a little deep dish with a tea-spoon in it4 ,serve it up always with roast lamb1 putting a tea-spoonful on the rim of your plate4 ,a quart or more of mint sauce1 made as above1 but with a larger proportion of sugar and vinegar1 will keep very well for several weeks1 in a jar well corked4 ,,horse-,,radish4--,wash clean some roots of horse-radish1 wipe them dry1 and scrape off the outside4 ,then grate the sticks of horse-radish with a large grater4 ,put some of the grated horse-radish into a large saucer1 or small deep plate1 and moisten it with good cider vinegar1 but do not put so much vinegar as will render it liquid4 ,send it to table with roast beef or mutton4 ,,cauliflower ,,sauce4--,have ready some very rich good melted or drawn butter1 made with milk and flavored with nutmeg4 ,thicken it with plenty of ready-boiled cauliflower1 cut into little sprigs or blossoms4 ,give it one boil up after the cauliflower is in1 and send it to table with any sort of boiled poultry4 ,it will be found very nice4 ,for a boiled turkey it is far superior to celery sauce1 and well suited to dinner company4 ,,broccoli ,,sauce4--,make some nice drawn butter with milk4 ,flavor it with powdered mace4 ,pound some spinach in a mortar to extract the juice4 ,strain the spinach juice1 and stir a small tea-cupful into the butter to give it a fine green color4 ,have ready some well-boiled broccoli4 ,divide one or two heads of the broccoli into tufts or sprigs4 ,put them into the melted butter1 and when it comes to a boil1 take it off1 and transfer it to a sauce-boat4 ,serve it up with boiled poultry or fresh fish4 ,,parsley ,,sauce4--,strip from the stalks the leaves of some fresh green parsley2 allow plenty of it4 ,chop it slightly2 and while the drawn butter is hot1 stir into it the parsley1 till the butter looks very green4 ,serve it up with boiled fowls1 rabbits1 or boiled fish4 ,the appearance of parsley sauce will be much improved by stirring in some spinach juice4 ,the whole will be then a fine green4 ,,crimped ,,parsley4--,pick the small sprigs of parsley from the large stalks4 ,wash it1 and then throw it into clean cold water4 ,after the meat or fish that it is to accompany has been fried and taken out of the pan1 give the fat that remains a boil up1 and lay the parsley into it4 ,it will crimp and still continue green1 if not kept frying too long4 ,take it out1 drain it1 and place it before the fire a few minutes1 to dry it from the fat4 ,dish it laid on the top of the fish or steaks4 ,,fennel ,,sauce4--,the fennel should be young and fresh4 ,take a large handful1 or more1 and having washed it clean1 strip the leaves from the stems1 and boil it till quite tender4 ,put it into a sieve1 and press the water well from it4 ,mince it very small1 and stir it into drawn butter4 ,it is served up with boiled fish4 ,instead of melted butter1 you may put the fennel into veal gravy1 thickened with butter dredged with flour4 ,,sage ,,and ,,onion ,,sauce4--,take a bunch of fresh sage leaves4 ,wash and drain them4 ,pick them from the stems1 and put them to boil in a small sauce-pan1 with just water enough to cover them4 ,boil them fast about ten minutes4 ,take them out1 and press them in a sieve to drain them dry4 ,then mince or chop them small4 ,have ready two onions1 boiled tender in another sauce-pan2 chop them also1 and mix them well with the minced sage4 ,while warm1 mix in a small bit of nice butter--season with pepper4 ,put this sauce into a little tureen1 and serve it up with roast goose1 roast duck1 or roast pork1 that has been stuffed with potato1 bread1 or other stuffing4 ,the sage and onion sauce is for those who prefer their flavor to any other seasoning for those dishes4 ,this sauce will be greatly improved if moistened with some of the gravy of the duck or goose4 ,,fine ,,onion ,,sauce4--,peel some nice mild onions1 and boil them in plenty of milk1 skimming them well4 ,when done1 take them out of the milk1 7saving it17 and slice them very thin1 cutting the slices across1 so as to make the pieces of onion very small4 ,return them to the sauce-pan of milk1 7adding some fresh butter dredged with flour27 season them with powdered mace or nutmeg1 and give the onions another boil1 till they are soft enough to mash1 and to thicken the milk all through4 ,eat this sauce with steaks1 cutlets1 rabbits1 or chickens4 ,,plain ,,onion ,,sauce4--,peel some very small onions1 and boil them whole in milk1 7seasoned slightly with pepper and salt17 and put in some bits of butter rolled in flour4 ,let them boil till tender all through1 but not till they loose their shape4 ,eat them with any sort of boiled meat4 ,,nasturtion ,,sauce4--,this is eaten with boiled mutton2 is superior to caper sauce1 and costs almost nothing1 if you have nasturtions in your garden4 ,gather the green seeds as soon as they are full grown1 and throw them 7without the stems7 into a jar of cider vinegar4 ,they require no cooking1 but keep a muslin bag of spice in the jar1 7mace and nutmeg broken small1 and a little piece of root ginger47 ,to use them for sauce1 make some nice drawn butter1 and as it simmers throw in plenty of nasturtions from the jar4 ,the seeds1 when gathered1 should be full grown1 but by no means hard2 and the color a fine green4 ,if there is the slightest brown tinge1 the nasturtion seeds are too old1 and should be kept for planting4 ,,mushroom ,,sauce4--,have ready some excellent drawn butter1 and thicken it with small button mushrooms that have been pickled4 ,or1 take freshly-gathered mushrooms of good size1 rub off the outer skin with a clean flannel1 and cut off the stems close to the flaps4 ,wash the mushrooms in a cullender4 ,have ready some bits of fresh butter dredged all over with flour4 ,lay them among the mushrooms1 7which1 if very large1 should be quartered17 and put them into a stew-pan4 ,cover the pan1 and let them stew till the mushrooms are all tender4 ,when you take off the lid to try them1 replace it immediately1 keeping in as much of the aroma as possible4 ,if fresh1 they will yield a great deal of juice4 ,when done1 transfer them to a sauce-tureen1 and serve them up with any nice dish of meat or poultry4 ,the best mushrooms are found in pure open air or rather high ground1 and where there is no swamp or woodland4 ,on the upper side of their top they are not white1 but of a pale grayish tint2 the under side is invariably light red1 pinkish1 or pale salmon color1 which in a few hours1 or after being gathered1 turns brown4 ,the false mushrooms are poisonous4 ,they are entirely white above and below4 ,the fungi that grow in forests or marshes can never be mistaken for real mushrooms4 ,they are of various colors1 chiefly bright yellow and red1 and originate in foul air4 ,by boiling a silver tea-spoon with your mushrooms1 you may test their goodness4 ,if the silver turns black1 throw the mushrooms away4 ,an onion will also blacken from the same cause4 ,mushrooms should be cooked as soon as possible4 ,if kept two or three days1 worms will be found in them4 ,never give mushrooms to children4 ,even in their best state they are not wholesome4 ,the taste for mushrooms is an acquired one1 and it is best not to acquire it4 ,,tomato ,,sauce4--,scald some large ripe tomatos1 to make them peel easily4 ,then quarter them1 and press them through a sieve to divest them of their seeds4 ,put the juice into a stew-pan1 adding some bits of fresh butter dredged with flour2 add finely grated bread-crumbs1 and season with a little pepper1 and1 if liked1 a little onion boiled and minced4 ,set the pan over a moderate fire1 and let the tomatos simmer slowly till it comes to a boil4 ,continue the boiling ten minutes longer4 ,serve it up in a sauce-tureen4 ,it will be mellowed and improved by stirring in 7as soon as it comes to a boil7 a table-spoonful or a lump of white sugar4 ,,tarragon ,,sauce4--,put into a sauce-pan a large half pint of any nice gravy that is at hand4 ,after it has boiled five minutes1 have ready a handful of fresh green tarragon leaves1 minced1 and moistened with plenty of cider vinegar4 ,add this to the gravy1 and let it simmer five minutes4 ,then take it out1 and serve it up with any kind of boiled poultry4 ,,to ,,make ,,gravy4--,take two pounds of the lean of veal1 or of very nice beef4 ,cut it into small bits1 and lay it in a sauce-pan with only as much water as will cover it4 ,stew it slowly1 7skimming it well7 till the meat is all rags4 ,then strain the gravy1 and thicken it with some bits of fresh butter dredged all over with browned flour1 and give it another simmer4 ,you may flavor it with any seasoning you like4 ,for made gravies1 you can use any small pieces of fresh meat that has never been cooked1 and the feet of calves and pigs4 ,boil in it also such vegetables as you like1 cut small4 ,strain out every thing before it goes to table4 ,for gravies1 use nothing that has been cooked before4 ,they will not add to its goodness1 but only render it flat and washy4 ,white gravy is made with fresh veal boiled in milk2 and after straining1 thickened arrow-root1 or rice flour1 mixed with fresh butter1 if real cream cannot be obtained4 ,,mushroom ,,catchup4--,let the mushrooms be large and freshly-gathered1 for they soon become worm-eaten if not speedily salted4 ,they should be well examined4 ,cut off the stalks of four quarts of nice mushrooms4 ,put the flaps into a deep earthen pan1 and break them up with your hands4 ,strew among them half a pound of salt1 reserving the largest portion of it for the top4 ,let them stand for three days1 stirring them gently every morning4 ,the fourth day1 put them into a sieve1 and draw off the liquor without pressing the mushrooms4 ,when all the liquor has drained through1 measure it1 allowing to each quart a tea-spoon of cayenne1 a dozen blades of mace1 and a nutmeg broken up4 ,put the whole into a porcelain kettle1 and boil it slowly till reduced one half4 ,then pour it into a clean white-ware pitcher1 cover it with a folded napkin1 and keep it in a cool dry place till next day4 ,then1 through a funnel1 pour it gently from the sediment into small bottles4 ,finish with a tea-spoonful of sweet oil on the top of each4 ,cork the bottles tightly1 and seal the corks4 ,the next time you make catchup1 proceed as above with the new mushrooms1 and other ingredients2 and1 when it is done1 strain it1 and put it into a clean kettle4 ,then add to it a quart of last year's mushroom catchup1 and boil it a quarter of an hour4 ,then bottle it as above4 ,this double catchup is very fine4 ,,walnut ,,catchup4--,take two hundred walnuts or butter-nuts1 while the green shell is still so soft that you can pierce it with the head of a pin4 ,bruise them to small pieces1 in a marble mortar4 ,transfer them to a broad stone-ware pan1 and stew among them six handfuls of salt4 ,stir them three times a day1 for ten days or two weeks4 ,then squeeze and strain them through a cloth1 pressing them very dry1 till no more juice comes out4 ,boil up the liquor with two quarts of cider vinegar1 half an ounce of mace1 half an ounce of whole pepper1 half an ounce of nutmegs broken up1 and two roots of ginger cut small1 and half a dozen shalots or small onions1 peeled and cut up1 and a large bunch of sweet herbs4 ,let the whole boil for half an hour4 ,then pour off the liquor into a large pitcher1 leaving out the bunch of sweet herbs4 ,pour off the liquor 7through a funnel17 into small bottles1 having first put into the bottom of each bottle a portion of the spice4 ,fill the bottle up to the top with the catchup1 finishing with a tea-spoonful of salad oil1 which will greatly assist in keeping the catchup good4 ,cork the bottles very closely1 and seal the corks4 ,,tomato ,,catchup4--,take a peck of large ripe tomatos4 ,in the middle ,states they are in perfection the last of ,august4 ,late in the autumn they are comparatively insipid and watery4 ,cut a slit down the side of every tomato4 ,put them into a large preserving kettle without any water4 ,their own juice is sufficient4 ,on no account boil tomatos in brass or copper1 their acid acting on those metals produces verdigris1 and renders them poisonous4 ,boil them till they are quite soft1 and easily mashed1 stirring them up frequently from the bottom4 ,press and mash them through a hair sieve1 till all the pulp has run out into the pan below1 leaving in the sieve only the skins and seeds4 ,season the liquid with a little salt1 some cayenne1 and plenty of powdered nutmeg and mace4 ,mix it well1 and when cold put up the catchup in small jars1 the covers pasted all round with bands of white paper4 ,this catchup1 when done1 should be very thick and smooth4 ,,lemon ,,catchup4--,take six fine large ripe lemons1 and roll them under your hand to increase the quantity of juice4 ,grate off all the yellow rind1 and squeeze the juice into a pitcher1 removing all the seeds4 ,prepare two ounces of finely scraped horse-radish1 and two ounces of minced shalots1 or very small onions4 ,put them into a pint of boiling vinegar1 in which half an ounce of bruised ginger and a quarter of an ounce of mace have been simmered for five minutes4 ,add to this the lemon-juice and the grated peel1 and two grated nutmegs4 ,boil all together for half an hour1 and then transfer it with all the ingredients to a glass jar with a lid4 ,paste a band of strong white paper round the lower part of the lid4 ,set it in a dry cool place1 and leave it undisturbed for three months4 ,then1 through a funnel1 pour off the liquid into small bottles1 putting a tea-spoonful of salad oil at the top of each4 ,cork and seal them4 ,,cucumber ,,catchup4--,for a small quantity of this catchup1 take twelve fine full-grown cucumbers1 and lay them an hour in cold water4 ,then pare them1 and grate them down into a deep dish4 ,grate also two small onions1 and mix them with the grated cucumber4 ,season the mixture to your taste with pepper1 salt1 and vinegar1 making it of the consistence of very thick marmalade or jam4 ,when thoroughly amalgamated1 transfer it to a glass jar4 ,cover it closely1 tying over it a piece of bladder1 so as to render it perfectly air-tight4 ,it will be found very nice1 7when fresh cucumbers are not in season17 to eat with beef or mutton4 ,and if properly made1 and securely covered1 will keep well4 ,it should be grated very fine1 and the vinegar must be of very excellent quality--real cider vinegar4 ,,camp ,,catchup4--,take a pint or quart of strong ale or porter1 and a pint of white wine2 half a dozen shalots1 or very small onions1 peeled and minced2 half an ounce of mace1 half an ounce of nutmeg1 broken up2 and two large roots or races of ginger1 sliced4 ,put all together1 over a moderate fire1 into a porcelain-lined kettle1 and boil it slowly till one-third of the liquid is wasted4 ,next day transfer it to small bottles1 putting a portion of the seasoning in the bottom of each1 and filling them to the top with the liquid4 ,finish with a tea-spoonful of salad oil at the top4 ,cork the bottles with good corks1 and seal them4 ,in a dry place this catchup will keep for years4 ,,tarragon ,,vinegar4--,the fresh leaves of the tarragon plant are in perfection in ,july and ,august1 and impart a new and pleasant taste to soups1 hashes1 gravies1 c4 ,to use it fresh1 wash a bunch of tarragon in cold water4 ,afterwards strip off the green leaves1 chop or mince them1 and boil a tea-spoonful or more in the dish you intend to flavor4 ,the best way of keeping tarragon is to strip off as many fresh leaves as will half fill a glass jar that holds a quart4 ,pour on as much real cider vinegar as will fill up the jar4 ,cover it closely1 and let the tarragon infuse in it for a week1 shaking the jar every day4 ,then pour off that vinegar carefully1 and throw away the tarragon leaves that have been steeping in it4 ,wash that jar1 or take another clean one1 put into it the same quantity of fresh tarragon leaves1 and fill up with the same vinegar in which you have infused the first supply4 ,let the second leaves remain in the jar of vinegar4 ,a tarragon bush is well worth planting2 even in a small city garden4 ,tarragon is the chief ingredient of ,french mustard4 ,,fine ,,french ,,mustard4--,take a jill or two large wine-glasses of tarragon vinegar1 7strained from the leaves17 and mix with it an equal quantity of salad oil1 stirring them well together4 ,pound in a mortar1 two ounces of mustard seed till it becomes a fine smooth powder1 and mix it thoroughly4 ,add to it one clove of garlic 7not more7 peeled1 minced and pounded4 ,make the mixture in a deep white-ware dish4 ,if the mustard affects your eyes1 put on glasses till you have finished the mixture4 ,when done1 put it up in white bottles1 or gallipots4 ,cork them tightly1 and seal the corks4 ,send it to table in those bottles4 ,this mustard is far superior to any other1 the tarragon imparting a peculiar and pleasant flavor4 ,it is excellent to eat with any sort of roast meat1 particularly beef or mutton1 and an improvement to almost all plain sauces1 stews1 soups1 c4 ,french mustard is to be purchased very good1 at all the best grocery stores4 ,,sauce ,,robert4--,peel five large onions1 and parboil them to take off some of the strength4 ,cut them into small dice1 and put them into a stew-pan with a quarter of a pound of fresh butter1 divided into four1 and dredged with flour4 ,when they are well browned1 pour on them half a pint of beef or veal gravy1 and let it simmer for a quarter of an hour4 ,season it slightly with cayenne4 ,just before it goes to table1 stir in a table-spoonful of ,french mustard4 ,this is a good sauce for any sort of roast meat1 or poultry4 ,,green ,,mayonnaise4--,this is a fine accompaniment to cold poultry1 which must be cut into small pieces as for chicken salad1 using only the white meat4 ,to begin the mayonnaise4 ,put into a shallow pan the yolks only of three fresh eggs1 having strained out the specks4 ,having beaten them till light and thick1 add1 by degrees1 a half pint of salad oil1 stirring it in gradually1 so that no oil whatever is to be seen on the surface4 ,then add two table-spoonfuls of tarragon vinegar4 ,next a few drops of shalot vinegar1 or a very small onion minced as finely as possible4 ,if you have at hand any clear meat gravy 7for instance1 veal17 stir in two or three table-spoonsful4 ,add the grated yellow rind1 and the juice of a lemon4 ,pound as much spinach as will yield a small tea-cupful of green juice4 ,give it a short boil up1 to take off the rawness1 and mix it with the mayonnaise4 ,when cool1 pour it over the dish of cold poultry4 ,,epicurean ,,sauce4--,pound in a mortar five or six anchovies2 a heaped table-spoonful of minced tarragon leaves2 a shalot1 or very small onion1 two or three pickled gherkins1 finely minced2 the yolks of four hard-boiled eggs1 a quarter of a pound of fresh butter1 and a large table-spoonful of ,french mustard4 ,if you have no good butter1 mix a sufficient portion of olive oil to moisten it well4 ,let the whole be thoroughly mixed4 ,put it into a bowl1 and set it on ice till wanted4 ,then mould it into pats of equal size4 ,arrange them on small glass or china plates1 and send them to table for dinner company1 to eat with the cheese4 ,,east ,,india ,,sauce ,,for ,,fish4--,mix well together a jill of ,india soy2 a jill of chili vinegar2 half a pint of walnut catchup1 and a pint of mushroom-catchup4 ,shake the whole hard1 and transfer it to small green bottles1 putting a tea-spoonful of sweet oil at the top of each1 and keep the sauce in a cool dry place4 ,if you have not a fish castor1 bring the store sauces to table in the small bottles they are kept in4 ,when eating fish1 mix a little of this with the melted butter on your plate4 ,,curry ,,powder4--,curry powder originates in ,india1 where it is much used as a peculiar flavoring for soups1 stews1 and hashes4 ,with curry dishes1 boiled rice is always served up1 not only in a separate dish1 but also heaped round the stew in a thick even border4 ,to make curry powder1 pound in a marble mortar three ounces of turmeric1 three ounces of coriander seed1 and a quarter of an ounce of cayenne2 one ounce of mustard1 one ounce of cardamoms1 a half ounce of cummin seed1 and half an ounce of mace4 ,let all these ingredients be thoroughly mixed in the mortar1 and then sift it through a fine sieve1 dry it for an hour before the fire1 and put it into clean bottles1 securing the corks well4 ,use from two to three table-spoonfuls at a time1 in proportion to the size of the dish you intend to curry4 ,it may be mixed into the gravy of any of the preceding receipts for stews4 ,two ounces of finely grated cocoa-nut is a pleasant improvement to curried dishes1 and is universally liked4 ,the curry powder you buy is frequently much adulterated with inferior articles4 ,the best curry powder imported from ,india is of a dark green color1 and not yellow or red4 ,it has among its ingredients1 tamarinds1 not preserved1 as we always get them--but raw in the shell4 ,these tamarinds impart a pleasant acid to the mixture4 ,for want of them use a lemon4 ,,madras ,,curry ,,powder4--,pound separately1 and sift1 six ounces of coriander seed1 three of turmeric1 one of black pepper1 two of cummin1 one of fennel seed1 and half an ounce of cayenne4 ,mix all together1 put them into a glass jar or bottle1 and seal the cover4 ,with less turmeric1 you may use ginger or sassafras4 ,curry powder may be added to any stew of meat1 poultry1 or game4 ,boiled rice must always accompany a dish of curry4 ,the ingredients indispensable to all curries 7and you may make a curry of any nice meat1 or poultry1 or even of oysters7 is a very pungent powder1 prepared for the purpose with turmeric4 ,also onions and boiled rice4 ,in ,india there is always something acid in the mixture1 as lemons1 sour apple juice1 or green tamarinds4 ,the turmeric has a peculiar flavor of its own4 ,,store ,,sauces4--,the celebrated ,english sauces1 for fish and game1 ,harvey's sauce1 7which is the best17 ,quin's1 ,reading's1 ,kitchener's1 ,soyer's1 c41 are all very good1 and keep well1 if genuine4 ,they are imported in small sealed bottles1 and are to be had of all the best grocers4 ,to make them at home1 is so troublesome and expensive1 that it is better to buy them4 ,they are1 however1 very nice1 and are generally introduced at dinner parties2 a little being mixed on your plate with the melted butter4 ,if you have no fish castors1 bring these sauces to table in their own bottles1 to be carried round by a servant4 ,,fine ,,pink ,,sauce4--,take a pint of excellent port wine1 the juice and grated yellow rinds of four large lemons1 two dozen blades of mace and a large nutmeg1 broken up2 with a quarter of an ounce of prepared cochineal1 or a small tea-spoonful of alkanet chips4 ,add a table-spoonful of fresh salad oil4 ,mix the whole well in a wide-mouthed glass jar with a lid4 ,let the ingredients infuse a fortnight2 stirring it several times a day4 ,then strain it1 pour it through a funnel into small bottles1 and seal the corks4 ,it will give a fine pink color to drawn butter4 ,eat it with any sort of fish or game4 ,alkanet produces a much finer color than cochineal1 but it must unite with some substance of an oily nature to give out its color to advantage4 ,it is very cheap1 and very beautiful1 and to be had at the druggist's4 ,infuse it tied in a thin muslin bag4 ,,wine ,,sauce ,,for ,,venison ,,or ,,game4--,take the half of a sixpenny loaf of bread4 ,cut off all the crust4 ,put the crumb 7or soft part7 into a bowl1 and pour on sufficient good port wine to steep it4 ,soak the bread in the wine till dissolved4 ,then add two heaped table-spoonsful of fresh butter1 and two heaped spoonsful of sugar2 seasoning with powdered mace and nutmeg1 and the grated yellow rind and juice of a lemon4 ,beat all together till very smooth4 ,put it into a sauce-pan1 and give it one boil up2 taking it off as soon as it comes to a boil4 ,send it to table hot4 ,it is a fine company sauce for venison1 or hare1 or any sort of game4 ,,fine ,,pudding ,,sauce4--,take a large half-pint cup of the best fresh butter1 and the same quantity of powdered loaf-sugar4 ,put them together in an earthen pan1 and beat them to a light thick cream4 ,then mix a jill or wine-glass of boiling water1 and a large wine-glass of the best brandy1 with the grated yellow rind and juice of a large lemon or orange2 and a small nutmeg1 grated4 ,mix these ingredients1 gradually1 with the beaten butter and sugar2 and transfer the sauce to a small tureen1 putting a spoon or ladle into it4 ,if designed for sauce to a plum-pudding or any other large one1 you will require a pint of butter1 a pint of sugar1 half a pint of boiling water with half a pint of brandy1 two lemons or oranges1 and a large nutmeg1 or two small ones4 ,divide the sauce in two tureens4 ,a boiled pudding for company requires no finer sauce than this4 ,where real cream is plenty1 a bowl of it well sweetened with sugar1 and flavored with nutmeg1 is nice for any boiled pudding4 ,if you add wine or lemon juice to cream sauce1 previously mix the acid with the sugar1 and make it very sweet before you put them to the cream1 lest it should curdle4 ,,vanilla ,,sauce4--,split and break up a small stick of vanilla1 and boil it in a very little milk1 till all the vanilla flavor is extracted4 ,then strain it through very fine muslin1 and stir it into the cream4 ,give it one boil up in a small porcelain sauce-pan2 and sweeten it well with white sugar4 ,,plain ,,sauce ,,for ,,pudding4--,stir together 7as in making pound cake7 equal quantities of fresh butter and white sugar4 ,this is the usual proportion2 but if you can stir or beat it easily1 try a little less butter1 and a little more of the sugar4 ,grate in some nutmeg1 and the yellow rind of a fresh lemon1 and send it to table heaped on a small plate1 with a tea-spoon near it4,e ,e ,the butter and sugar sauce is very nice flavored and colored with the juice of strawberries or raspberries4 ,many persons prefer1 with plain puddings1 cold butter on a butter plate1 and sugar from the sugar-bowl2 mixing it for themselves on their own plate4 ,this is best for boiled fruit pudding or dumplings2 and for egg or batter puddings1 molasses or syrup is very good2 and costs but little4 ,,cranberry ,,sauce4--,pick the cranberries clean1 seeing that no stems1 sticks1 or dead leaves are left among them4 ,put them into a cullender1 or sieve1 and wash them through two waters4 ,cook them in a porcelain-lined1 or enameled stew-pan1 without any additional water4 ,the water that remains about them after washing is quite sufficient for stewing them properly4 ,no stewed fruit should be too thin or liquid4 ,keep a steady heat under the cranberries1 stirring them up from the bottom frequently3 and when they are soft1 mash them with the back of the spoon4 ,when they are quite shapeless1 take them off the fire1 and while they are very hot1 stir in1 gradually1 an ample quantity of nice brown sugar4 ,they require much sweetening4 ,season them with nothing else4 ,their natural flavor is sufficient 7if well sweetened7 and cannot be improved by spice1 lemon1 or any of the usual condiments4 ,always buy the largest and ripest cranberries4 ,the best things are cheapest in the end4 ,in stewing any sort of fruit1 do not add the sugar till the fruit is done1 and taken from the fire4 ,if sweetened at the beginning1 much of the strength of the sugar evaporates in cooking2 besides rendering the fruit tough and hard1 and retarding the progress of the stew4 ,in ,america1 sweet sauce is eaten with any sort of roast meat4 ,send it to table cold4 ,for company1 put it into a blanc-mange mould1 and turn it out in a shape1 first dipping the mould1 for a minute1 in warm water to loosen it4 ,,apple ,,sauce4--,get fine juicy apples--bellflowers are the best for cooking4 ,sweet apples cook very badly--becoming tough1 dry and tasteless4 ,green apples1 if full grown1 cook well1 and have a pleasant acid4 ,for sauce1 pare1 core1 and quarter or slice the apples4 ,wash the pieces in a cullender1 and put them to stew1 with only water enough to wet them a little4 ,apple stews that are thin and watery are disgraceful to the cook1 or to the cook's mistress4 ,let them stew till you can mash them easily all through4 ,then take them off the fire1 and sweeten them1 adding the seasoning while the apples are warm4 ,season with rose-water1 lemon juice1 nutmeg2 or with all these if for company4 ,if you can get fresh lemon-peel1 cut it into very thin slips1 and put it in to stew with the apples at first4 ,it is still better1 and little more trouble1 to grate the lemon-peel4 ,fruit for pies should be stewed in the same manner as for sauce1 and not sweetened till taken from the fire4 ,let the paste be baked empty in large deep plates1 and when cool1 filled to the brim with stewed fruit4 ,a pie1 7as we have seen them17 only half or one third full1 looks very meanly--and tastes so4 ,all these fruit-sauces are good receipts for stewing fruit for pies or any other purpose4 ,we advise all families to have1 among their kitchen utensils1 bain maries1 or double-kettles1 putting the article to be stewed in the inner kettle1 and the boiling water in the outside one4 ,they are to be had of all sizes at the furnishing stores4 ,they are also excellent for custards and boiled puddings4 ,,baked ,,apple ,,sauce4--,core very nicely as many fine juicy apples as will fill a large baking-pan4 ,all coring of apples should be done with a tin cover4 ,this you can buy at a tinman's for a quarter dollar1 and it is invaluable for the purpose4 ,after coring the apples1 pare them smooth and evenly4 ,put a large table-spoonful of cold water in the bottom of the baking-pan1 and then put in the apples first1 filling1 with fine brown sugar1 the hole from whence the core was taken out4 ,to have them very nice1 add some grated lemon-peel1 or some rose-water4 ,set the pan into an oven1 7not too hot17 close the oven1 and bake till the apples are all broken and can be easily mashed4 ,this way of making apple sauce1 by baking in a close oven1 will be found far superior to boiling or stewing them4 ,they require no more water than is barely sufficient to give them a start at the bottom4 ,the flavoring 7sugar1 lemon1 or rose17 may be deferred till the apples are baked1 taken out of the oven and mashed4 ,then mix it in while hot4 ,boiled apple sauce is usually spoiled with too much water1 rendering it the consistence of thin pap1 weak1 washy1 and mean4 ,,gooseberry ,,sauce4--,get fine full-grown green gooseberries4 ,pick them over1 and top and tail them4 ,wash them in a cullender or sieve through two waters4 ,put them into an enameled stew-pan1 with only the water remaining on them after washing1 and no sugar till after they are stewed to a mash1 and taken from the fire4 ,then while hot1 stir in brown sugar enough to make them very sweet4 ,serve them up cold4 ,for company1 before they are sweetened1 press them through a sieve1 using only the pulp4 ,then add the sugar2 and mould the whole in a form4 ,,currant ,,sauce4--,take fine ripe currants1 and strip them from the stems4 ,put them into a pan1 and mash them with a large spoon1 or a wooden beetle4 ,stew them in their own juice 7no water17 and sweeten them when they are taken from the fire4 ,for company1 press the fruit through a sieve before you add the sugar1 and shape it in a mould4 ,it will answer every purpose of regular currant jelly1 to eat with game1 venison1 c4 ,,ripe ,,peach ,,sauce4--,take juicy freestone peaches2 pare and stone them1 and cut them up4 ,save all the juice1 and stew them in it4 ,when quite soft1 take them off the fire1 and sweeten them4 ,the flavor will be much improved by stewing with them a bunch of fresh peach leaves1 to be taken out when the peaches are done4 ,or1 if you cannot readily obtain the leaves1 a handful of the fresh peach kernels1 stewed with the fruit1 7and to be taken out afterwards17 will answer the purpose4 ,it is well1 even in the sunny side of a city garden1 to plant two peach stones2 so that when they grow into trees1 you may have peach leaves at hand for improving the flavor of custards1 and other things4 ,unless the trees are perfectly healthy1 and the leaves green1 do not use them4 ,,dried ,,peach ,,sauce4--,the richest and best dried peaches1 are those that are dried with the skins on4 ,the skins 7however thick17 entirely dissolve in cooking1 and become imperceptible when the fruit is well stewed4 ,it is a great error to pare peaches for drying4 ,apples must be pared1 for the skin is tougher than that of peaches1 and does not dissolve in cooking4 ,to prepare dried peaches for stewing1 pick them over carefully1 throwing away all the imperfect pieces4 ,wash them in two cold waters1 and then put them into a stew-pan1 7adding no water17 and stew them till they are quite soft1 and shapeless1 and mash easily and smoothly in the pan4 ,sweeten them with plenty of brown sugar1 as soon as they come off the fire4 ,,dried ,,apple ,,sauce4--,wash the dried apples through a cullender1 and put a very little water with them in the stew-pan4 ,being rather insipid1 they require some additional flavor4 ,add cinnamon1 or other spice of any sort you like1 and the yellow rind of a fresh lemon or orange1 pared very thin and cut into slips4 ,when these apples are well stewed and mashed1 sweeten them4 ,we believe1 that when dried peaches can be procured1 few will buy dried apples2 they are so far inferior2 being the poorest of dried fruit4 ,dried cherries also are scarcely worth cooking1 even if they have been stoned4 ,being tough and indigestible1 they are very unwholesome1 except for rough1 hard-working people4 ,if the stones are left in1 dried cherries are fit for nothing4 ,,damson ,,sauce4--,having stewed the damsons in their own juice1 till all the stones slip out1 7and can be easily removed with a spoon1 when taken from the fire17 make them very sweet by stirring in a large portion of brown sugar4 ,damsons1 cranberries1 and gooseberries require more sugar than any other fruit4 ,,fine ,,prune ,,sauce4--,wash a pound of prunes1 and stew them in orange juice1 adding the yellow rind of an orange1 pared so fine as to be transparent--or grate it4 ,stir them up frequently1 and when quite done1 and the stones are all loose1 sweeten the prunes with plenty of sugar4 ,prune sauce is eaten with venison1 or any sort of game2 or with roast kid or fawn--or with roast pig4 ,,chestnut ,,sauce4--,take the large ,spanish chestnuts4 ,cut a slit in the side of each1 and roast them well4 ,peel them1 and put them into a saucepan of very rich melted butter4 ,if you use ,american chestnuts1 boil them till quite soft1 7trying two or three to ascertain17 then peel1 and thicken your melted butter with them4 ,american chestnuts are too small to roast4 ,,pea-,,nut ,,sauce4--,having roasted and shelled a pint of pea-nuts1 or ground-nuts1 remove the thin brown skin1 and simmer the nuts in melted or drawn butter2 adding some fine fresh oysters1 omitting the gristle4 ,,vegetables4 ,all vegetables are best when fresh1 as can easily be discovered by the difference between those newly brought from the garden1 and those that have been kept in a provision shop till next day1 7and perhaps longer17 imbibing the atmosphere of meat1 fish1 poultry1 and a variety of things1 each becoming impure from the same causes2 not to mention the rats1 mice1 and insects which run over them at night4 ,you cannot have vegetables in perfection without a country garden4 ,but if obliged to depend upon the market or the provision shops1 always have your vegetables washed and laid in cold water before cooking4 ,some are best when put on to boil in cold water2 others require boiling water at the beginning1 to give them what the cooks call a quick start4 ,all should be thoroughly done throughout4 ,if hard in the centre they are unpalatable1 and very unwholesome2 even worse than underdone meat4 ,use but very little salt in cooking vegetables2 too much renders them hard1 and overpowers their real taste4 ,also1 it is easy for the lovers of salt to add more when at table4 ,when vegetables are done1 and taken out the pot1 drain them well through a cullender or sieve1 carefully pressing out all the water that is about them4 ,there is generally1 in our country1 too much water allowed to the vegetables4 ,merely enough to cover them well1 and keep them from burning1 is in most cases sufficient4 ,in ,france1 so little water is used in cooking vegetables1 that they are rather stewed than boiled1 and are the better for it4 ,a puddle of greasy water in the bottom of every vegetable dish is a disgusting sight2 and yet how frequently it is seen4 ,if of every-day occurrence1 it is a certain indication of a bad cook1 or an inefficient mistress1 or both4 ,almost all green vegetables should be thrown into fast-boiling water1 and cooked rapidly2 first washing them carefully1 and laying them for half an hour in a large pan of cold water4 ,if found frozen in the winter1 be sure to thaw them in cold water4 ,continue the boiling till they are thoroughly done1 and with a steady heat1 taking off the scum as it rises4 ,it is very usual in the spring to bring early vegetables from the south1 for the markets of ,philadelphia and ,new ,york4 ,by the time they reach us they are faded1 withered1 tough and unwholesome4 ,it is better to wait a week or two longer till the season is a little more advanced1 and the farms and gardens of our neighborhood can supply our own markets1 at a far less cost1 and with fresher and better vegetables4 ,the water in which vegetables have been boiled becomes very unwholesome1 and should be thrown out immediately4 ,,boiled ,,potatos4--,to have boiled potatos in perfection they should all be of a good sort and as nearly as possible of the same size4 ,till it is time to cook them1 let the slight mould or earth that has adhered to the potatos in digging1 be carefully washed off1 even scrubbing them with a hard brush4 ,this can be done very conveniently1 by laying them under the hydrant or pump1 washing them there with a broom1 and letting the water run on them4 ,an iron pot is the best of all things for boiling potatos1 as it retains the heat longer than any other utensil4 ,lay them in it1 closely and compactly1 and pour in barely sufficient cold water to cover them well1 adding a tea-spoonful of salt4 ,simmer them till nearly done1 which you may ascertain by probing all through with a fork4 ,you may quicken the fire for the last five minutes4 ,pour off all the water from them as soon as they are tender all through4 ,lift the lid of the pot at one side to allow the steam to pass off1 and set them beside the fire1 or on a trevet far above it1 till the moisture has escaped2 the potatos will then be dry and mealy4 ,then peel them2 or if preferred1 send them to table with the skin on1 which will keep them hot longer4 ,if the potatos are old1 cut a piece of skin 7about the size of a sixpence7 from the top and bottom before boiling2 or1 take off a long slip from each side4 ,in the spring1 when quite old1 cut out all the blemishes1 pare the potatos1 and always boil them for mashing4 ,,roast ,,potatos4--,potatos for roasting should always be large and fine4 ,if small1 they go all to skin4 ,select those that are nearest of a size1 and wash them very clean1 and wipe every one with a cloth4 ,put them into an oven1 and let them roast or bake for more than two hours1 turning them with a fork4 ,dish them in the skins1 and send only cold butter to table with them4 ,bake sweet potatos in the same manner1 but much longer4 ,small sweet potatos should be boiled2 as1 when small1 they are not worth cooking in any other way2 and when roasted there is scarcely any thing of them1 but tough shriveled skin4 ,,baked ,,potatos4--,pare some fine potatos all about the same size1 and cover with them the whole bottom of a large deep earthen dish2 lay them close together so that they all touch4 ,bake them under a nice piece of beef1 veal1 or pork1 raised above them on a trivet4 ,the gravy from the meat will drip upon them as soon as it begins to bake4 ,they must bake till they are nicely browned1 and till a fork will easily go through them4 ,have a smaller dish of potatos baked without meat1 in a dish by themselves1 as potatos pared before baking are much liked4 ,lay some bits of fresh butter among those that are cooked without any meat4 ,,to ,,boil ,,new ,,potatos4--,rub each one with a coarse cloth to clear off the skin1 it being too thin for paring4 ,wash them well1 and cut a small piece off the top and bottom of each potato1 to make them boil tender all through4 ,put no salt in the water1 and boil them till soft4 ,serve them plain1 and eat them with cold butter--or1 put them into a sauce-pan1 and stew them in butter4 ,,mashed ,,potatos4--,having boiled the potatos till tender all through1 drain them very dry in a cullender1 and mash them smoothly with a potato beetle1 a large wooden spoon1 or a short-handled wooden ladle4 ,when all are nicely mashed1 add gradually plenty of fresh butter1 and some cream or rich milk4 ,on no account spoil the potatos by putting any water to them1 when mashing4 ,put them into a deep dish or mould1 and brown them with a salamander4 ,,potato ,,cakes4--,after the mashed potatos are mixed with butter in a deep earthen pan1 beat them with a wooden spoon to render them very light4 ,then make them up into thick flat cakes1 about the size of a muffin1 and brown each with a salamander4 ,,country ,,potatos4--,having boiled and peeled some fine newly-dug potatos1 melt some butter in a sauce-pan1 with cream1 instead of flour and water1 and pour it plentifully into the dish of potatos2 seasoning with black pepper and sweet marjoram leaves4 ,where cream is plenty1 this is a very nice way of cooking4 ,serve them up with the sauce poured over them1 and around them4 ,they must be well boiled1 and tender all through4 ,,fried ,,potatos4--,the potatos must be raw1 large1 unblemished1 and of a good round shape4 ,first take off a thin paring of the skin4 ,then1 pare the whole potato round and round1 7not too thin17 till you have gone through it all1 and nothing is left unpared but a little lump in the centre4 ,then put these continuous rings of potato into a frying-pan1 in which is boiling plenty of fresh butter1 or butter and lard mixed4 ,fry them brown and tender1 and arrange them handsomely in a dish for breakfast4 ,another ,way4--,slice thin a sufficiency of fine raw potatos1 and lay them in a pan of cold water to soak for an hour or more4 ,then pour off that water entirely1 and replace it with fresh4 ,let them remain in this for another hour1 or till it is time to cook them4 ,put them into a frying-pan that has in it plenty of fresh butter or lard1 enough1 while frying1 to keep the potatos near the surface4 ,fry them till perfectly well done and tender4 ,attempting to re-cook cold potatos renders them more hard and tough4 ,when once cold1 potatos always remain indigestible1 cook them as you will4 ,,stewed ,,potatos4--,having pared some fine raw potatos1 quarter them1 and put them into a stew-pan with a little salt1 pepper1 and some green sweet marjoram stripped from the stalks1 and scattered among the potatos4 ,put them into a stew-pan with milk enough to prevent their burning1 and some fresh butter--no water4 ,if you can get cream conveniently1 add some to the milk4 ,cover the pan1 and let the potatos stew1 till1 on trying them with a fork1 you find them thoroughly cooked1 and soft and tender all through4 ,if not sufficiently done1 they are hard1 tough1 leathery1 and unfit to eat4 ,they are very good stewed entirely in the dripping of cold gravy of roast beef1 veal1 or pork--but not mutton1 as that will give them the taste of tallow4 ,this is a nice breakfast dish4 ,cold potatos re-cooked never again become good4 ,after potatos once become cold1 no cooking can restore them4 ,,stewed ,,sweet ,,potatos4--,these should first be scraped or pared4 ,then cut into pieces1 and stewed as above4 ,,boiled ,,cabbage4--,all cabbage should be well washed1 and boiled in a large quantity of water with a little salt2 the loose or faded leaves being stripped from the outside4 ,they should always be cut or split in two1 or in four pieces if very large4 ,cut the stalk short1 and split it up to where the leaves begin4 ,put it on in boiling water1 and keep it boiling steadily till quite done1 which will not be till the stalk is tender throughout4 ,if a young summer cabbage1 split it in half1 and when well boiled1 and drained and pressed in a cullender1 serve it up with a few bits of cold fresh butter1 laid inside among the leaves4 ,season it with pepper4 ,this is a much nicer and easier way1 than to make drawn butter1 and pour over the outside of the cabbage4 ,sprouts and very young greens1 require nothing more than to be well washed1 boiled and drained4 ,in the country1 cabbage sprouts are commonly boiled with bacon4 ,savoy cabbage is considered the finest sort4 ,it is a late autumn and winter cabbage4 ,if very large1 split it in four4 ,do not boil it with meat4 ,the fat will render it strong and unwholesome4 ,still worse1 when melted butter is added to a cabbage already saturated with the fat of corned beef4 ,,an ,,excellent ,,way ,,of ,,boiling ,,cabbage4--,having trimmed the cabbage1 and washed it well in cold water1 7examining the leaves to see that no insects are lurking among them17 cut it almost into quarters1 but do not divide it entirely down at the stem1 which should be cut off just below the termination of the leaves4 ,let it lie an hour in a pan of cold water4 ,have ready a pot full of boiling water1 seasoned with a small tea-spoonful of salt4 ,put the cabbage into it1 and let it boil for an hour and a half1 skimming it occasionally4 ,then take it out2 put it into a cullender to drain1 and when all the hot water has drained off2 set it under the hydrant4 ,let the hydrant run on it1 till the cabbage has become perfectly cold all through4 ,if you have no hydrant1 set it under a pump1 or keep pouring cold water on it from a pitcher4 ,then1 having thrown out all the first water1 and washed the pot1 fill it again1 and let the second water boil4 ,during this time the cabbage under the hydrant will be growing cold4 ,then put it on again in the second water1 and boil it two hours1 or two and a half4 ,even the thickest part of the stalk must be perfectly tender all through4 ,when thoroughly done1 take up the cabbage1 drain it well through the cullender1 pressing it down with a broad ladle to squeeze out all the moisture2 lay it in a deep dish1 and cut it entirely apart1 dividing it into quarters4 ,lay some bits of fresh butter among the leaves1 add a little pepper1 cover the dish1 and send it to table hot4 ,cooked in this manner it will be made perfectly wholesome1 and the usually unpleasant cabbage smell will be rendered imperceptible4 ,we recommend it highly4 ,,cale ,,cannon4--,boil in one pot a fine large cabbage1 and when done1 drain and press it in a cullender till all the water is squeezed out4 ,have boiled in another1 four or five large mealy potatos4 ,peel and mash the potatos1 and chop the cabbage small4 ,mix the cabbage and the potatos evenly1 in one large dish1 and season them with black pepper2 adding some bits of nice butter4 ,cale cannon is a plain family dish1 but is very good1 when all the dinner corresponds4 ,,fried ,,cabbage4--,parboil a fine cabbage4 ,when half-boiled1 take it out1 drain it1 and lay it awhile in cold water1 to remove the cabbage smell4 ,next put it into a clean pot of fresh water1 and boil it again till thoroughly done4 ,afterwards1 chop it small1 season it with pepper and salt1 and fry it in fresh butter4 ,a less delicate way is to fry it in boiling lard1 taking care to drain it well4 ,it should be eaten only by people in good health4 ,,forced ,,cabbage--7,choux farcie47--,this is for dinner company4 ,take two fine fresh cabbages1 and examine them well to see that there are no insects hidden among the leaves4 ,wash the cabbages in cold water1 and drain them4 ,take out the heart or inside cluster of leaves in the centre of each cabbage1 leaving a circle of them standing4 ,cut off the stalk near the bottom1 but not so close as to cause the cabbage to fall apart4 ,you may leave a double circle of leaves4 ,have ready plenty of stuffing1 or forcemeat1 made of veal or fresh pork minced finely1 cold ham or smoked tongue minced also1 grated bread-crumbs1 fresh butter1 powdered mace1 sweet marjoram and sweet basil1 grated lemon-peel1 and two hard-boiled yolks of egg1 crumbled fine4 ,fill the cabbages full with this stuffing1 and to keep them in shape1 tie them firmly round in several places1 with strings of twine or bass4 ,they must be tied in the form of a round ball4 ,put them into a stew-pot1 with water enough to cover them well1 and let them stew till thoroughly done4 ,take them up immediately before they are wanted1 and remove the strings that have kept them in shape while cooking4 ,red cabbages may be done in this way4 ,,french ,,sour ,,crout4--,this may be made fresh every day1 and has none of the objections generally alleged against the ,german saur-kraut4 ,having taken out the stalks or cores1 split into quarters1 four large white-heart cabbages4 ,shred them fine with a cabbage-cutter4 ,wash them well in two waters1 and drain them in a cullender4 ,next lay the shred cabbages in a large earthen pan1 add a table-spoonful of salt1 and a pint of the best cider vinegar4 ,stir and toss the cabbage in this1 and let it steep for three hours4 ,then wash and drain it1 and put it into a large stew-pan1 with half a pound of nice sweet butter1 or a quarter of a pound of lard4 ,season it with a little black pepper1 and three table-spoonfuls of ,french mustard1 or a jill of tarragon vinegar4 ,cover the whole with a buttered white paper1 and stew it slowly for two hours longer4 ,take off the paper1 and send the sour crout to table in a covered dish4 ,you may lay on the top of the stew1 a pound of sausage meat1 or of sausage cakes4 ,or a thin slice or two of cold ham4 ,,dressing ,,for ,,slaw4--,mix a small pint of real cider vinegar with four large table-spoonfuls of nice fresh butter1 divided into four bits1 and each bit rolled in flour2 a tea-spoon of salt1 and a salt-spoon of cayenne4 ,being well stirred1 and mixed thoroughly1 boil this in a porcelain-lined sauce-pan2 and1 as soon as it has come to a fast boil1 remove it from the fire1 and stir in the beaten yolk of four eggs4 ,have ready a nice fresh white cabbage1 that has been washed1 drained1 and cut1 or shaved1 into small shreds with a cabbage cutter4 ,lay the shred cabbage in a deep dish or bowl1 while you prepare the above dressing4 ,having taken it from the fire1 and stirred in1 gradually1 the beaten yolk of egg1 pour the dressing hot over the cabbage3 mixing it all with a large boxwood salad-spoon or fork4 ,set it out of doors to cool2 or cool it quickly on ice or snow4 ,or if preferred warm1 place it on the top of a stove1 and cover it closely till wanted4 ,it may be made of red cabbage4 ,this slaw 7either cold or warm7 will be found very superior to all others1 if this receipt is exactly followed4 ,,salsify ,,fritters4--,having washed and scraped the salsify roots1 and cut off the extreme joints1 stand them up and grate them4 ,beat three eggs very light1 and stir them gradually into a pint of milk1 with sufficient flour to make a stiff batter4 ,instead of grating the salsify you may cut it into pieces1 and boil it till quite soft1 so that you can mash it easily4 ,add a little pepper4 ,have ready over the fire a deep frying-pan or skillet1 with plenty of boiling lard4 ,put in a large spoonful of the batter1 and into the middle of each drop a spoonful of the mashed salsify4 ,fry these fritters of a light brown on both sides1 and take them out with a perforated skimmer1 draining off the lard through its holes4 ,you may fry the mashed salsify without the batter1 taking large spoonfuls1 and dipping each in beaten egg first1 and afterward twice over in grated bread-crumbs1 so as to resemble fried oysters4 ,or you may first boil the roots merely split in two1 and then fry them in fresh butter1 or bake them brown in an oven4 ,,salsify ,,oysters4--,get some fine salsify roots1 7called also oyster-plant17 and wash and scrape them well4 ,boil them in sufficient fresh oyster liquor to cover them well1 and when they are soft take them out1 split them1 and cut them into pieces about two inches long4 ,then put them into a stew-pan1 with the oyster liquor1 some pieces of fresh butter rolled in flour1 and some blades of mace and some grated nutmeg1 with a few whole pepper-corns4 ,let them cook between five and ten minutes1 having stirred among them the beaten yolks of two or three eggs4 ,serve them up hot1 as a side dish4 ,,melongina ,,or ,,egg-,,plant4--,take a large fine egg-plant1 and see that there are no blemishes about it4 ,having cut it into thin round slices1 7without paring off the skin17 sprinkle between the slices a very little salt and pepper1 cover them with a plate1 and let them rest an hour more4 ,then wipe the pieces dry4 ,have some beaten egg in one deep plate1 and some bread-crumbs1 finely grated1 in another4 ,dip each slice of egg-plant first into the beaten egg1 and then into the bread-crumbs1 and fry them brown in a pan full of boiling lard1 or else lard and fresh butter mixed in equal quantities4 ,take them out with a perforated skimmer1 and drain them well4 ,they will be much better if each slice is dipped twice in the egg1 and twice in the crumbs4 ,they may be fried very plainly1 simply dredged with flour1 and then put into a pan with plenty of boiling lard1 the lard drained well from each slice when it is done4 ,they should be fried brown on both sides4 ,if underdone1 and left greenish or whitish1 they have a raw bitter taste4 ,,baked ,,egg-,,plants4--,prepare several fine large unblemished egg-plants1 by scooping out the inside or pulp with a spoon1 leaving the rind standing4 ,to do this you must cut off very nicely and evenly a round piece from the top1 7afterwards to be tied on again47 ,make a sufficient quantity of forcemeat or stuffing of soaked bread1 pressed and dried slightly2 fresh butter2 minced sweet marjoram leaves2 a little pepper and salt2 and some powdered mace1 and the yellow rind of a lemon grated off very fine4 ,mix all these with the pulp or inside of the egg-plant4 ,when thoroughly mixed1 stuff with it the rind or outside into a perfectly round shape1 and with a packthread tie on the top-piece which was cut off4 ,put the egg-plants into a dish1 the bottom covered with thin slices of cold ham4 ,bake them for an hour or more1 and then send them to table whole1 with the slices of ham laid round on the dish4 ,remove the strings4 ,,fried ,,bananas4--,the bananas should be perfectly ripe and yellow all over4 ,peel them1 split them into long slips1 and dredge them slightly with flour4 ,have ready a frying pan filled with boiling lard4 ,put in the bananas1 and fry them well4 ,when done1 take them up on a perforated skimmer1 and drain back the lard into the frying pan4 ,dish1 and send them to table with powdered sugar to eat with them4 ,in the ,west ,indies1 the large green bananas that are exported from thence1 are by no means in favor1 compared with a very small yellow sort1 the only banana eaten at the best tables4 ,the little ones are fried in the above manner4 ,,onion ,,custard4--,peel and slice ten or twelve mild onions1 and fry them in fresh butter1 draining them well when you take them up4 ,then mince them as fine as possible4 ,beat four eggs till very thick and light1 and stir them gradually into a pint of milk1 in turn with the minced onion4 ,season the whole with plenty of grated nutmeg1 and stir it very hard4 ,then put it into a deep white dish1 and bake it about a quarter of an hour4 ,send it to table as a side dish1 to be eaten with poultry4 ,it is a ,french preparation1 and will be found very nice1 by those who have no dislike to onions4 ,,cauliflowers4--,choose large fine white cauliflowers4 ,wash them well1 and lay them in a pan of cold water1 having divided each cauliflower into quarters4 ,trim off the outside green leaves4 ,put on the cauliflowers in boiling water with a little salt in it4 ,it is still better to boil them in milk4 ,let them cook till tender throughout1 flower and stalk4 ,when quite done1 put some bits of fresh butter among the flowers1 or pour over them drawn butter sauce1 made with milk and seasoned with powdered nutmeg or mace4 ,serve them up hot1 and covered4 ,,broccoli--,is drest in the same manner4 ,it is very good with toast under1 though inferior to cauliflower4 ,,cauliflower ,,omelet4--,take the white part of a boiled cauliflower after it is cold2 chop it very small1 and mix with it a sufficient quantity of well beaten-egg1 to make a very thick batter4 ,then fry it in fresh butter in a small pan1 and send it hot to table4 ,,fried ,,cauliflower4--,having laid a fine cauliflower in cold water for an hour1 put it into a pot of boiling water that has been slightly salted1 7milk and water will be still better17 and boil it twenty-five minutes1 or till the large stalk is perfectly tender4 ,then divide it1 equally1 into small tufts1 and spread it on a dish to cool4 ,prepare a sufficient quantity of batter made in the proportion of a table-spoonful of flour1 and two table-spoonfuls of milk to each egg4 ,beat the eggs very light1 then stir into them the flour and milk alternately2 a spoonful of flour1 and two spoonfuls of milk at a time4 ,when the cauliflower is cold1 have ready some fresh butter in a frying-pan over a clear fire4 ,when it has come to a boil and has done bubbling1 dip each tuft of cauliflower twice into the pan of batter1 and fry them a light brown4 ,send them to table hot4 ,broccoli may be fried in this manner4 ,,cauliflower ,,maccaroni4--,having removed the outside leaves1 and cut off the stalk1 wash the cauliflower1 and examine it thoroughly to see if there are any insects about it4 ,next lay it for an hour in a pan of cold water4 ,then put it into a pot of boiling milk and water that has had a little fresh butter melted in it4 ,whatever scum may float on the top of the water must be removed before the cauliflower goes in4 ,boil it steadily half an hour1 or till it is quite tender4 ,then take it out1 drain it1 and cut it into short sprigs4 ,have ready three ounces of rich1 but not strong cheese1 grated fine4 ,put into a stew-pan a quarter of a pound of fresh butter1 nearly half of the grated cheese1 two large table-spoonfuls of cream or rich milk1 and a very little salt and cayenne4 ,toss or shake it over the fire till it is well mixed and has come to a boil4 ,then add the tufts of cauliflower1 and let the whole stew together about five minutes4 ,when done put it into a deep dish1 strew over the top the remaining half of the grated cheese1 and brown it with a salamander or a red-hot shovel held above the surface4 ,this will be found very superior to real maccaroni4 ,it is a company dish4 ,,broccoli ,,and ,,eggs4--,take several heads of broccoli and cut the stalks short1 paring off from the stalks the tough outside skin4 ,trim off the small outside shoots or blossoms1 and tie them together in bunches4 ,after all the broccoli has been washed1 and lain half an hour or more in a pan of fresh cold water1 put the large heads1 with a salt-spoonful of salt1 into a pot of boiling water1 and let them boil till thoroughly done1 and the stalk perfectly tender4 ,when the large heads have boiled about a quarter of an hour1 put in the small tufts1 which of course require less time to cook4 ,in the meanwhile have ready six beaten eggs4 ,put a quarter of a pound of butter into a sauce-pan1 and stir it over the fire till it is all melted2 then add gradually the beaten eggs1 and stir the mixture1 or shake it over the fire till it becomes very thick4 ,toast sufficient bread to cover entirely the bottom of a deep dish1 cutting it to fit exactly1 having removed the crust4 ,dip the toast for a minute in hot water4 ,pour the egg and butter over the hot toast4 ,then place upon it the broccoli2 the largest and finest head in the middle1 the lesser ones round it1 and having untied the small sprigs1 lay them in a circle close to the edge4 ,,fried ,,celery4--,take fine large celery1 cut it into pieces three or four inches in length1 and boil it tender1 having seasoned the water with a very little salt4 ,then drain the pieces well1 and lay them1 separately1 to cool on a large dish4 ,make a batter in the proportion of three well-beaten eggs stirred into a pint of rich milk1 alternately with half a pint of grated bread-crumbs1 or of sifted flour4 ,beat the batter very hard after it is all mixed4 ,put into a hot frying-pan a sufficiency of fresh lard2 melt it over the fire1 and when it comes to a boil1 dip each piece of celery twice into the batter1 put them into the pan1 and fry them a light brown4 ,when done1 lay them to drain on an inverted sieve with a broad pan placed beneath it4 ,then dish the fried celery1 and send it to table hot4 ,parsnips1 and salsify1 7or oyster plant7 may be fried in butter according to the above directions4 ,also the tops of asparagus cut off from the stalk1 and the white part or blossom of cauliflower4 ,cold sweet potatos are very nice1 peeled1 cut into long slips1 and fried in this way4 ,,fried ,,artichokes4--,the artichokes must be young and tender4 ,cut them into quarters1 remove the choke part1 and strip off the leaves4 ,having washed the artichokes well and laid them an hour in cold water1 put them into a pot of boiling water1 and keep them boiling steadily for a long time1 till you find by trying them with a a fork that they are tender all through4 ,then take them out immediately1 and drain them4 ,have ready a sufficiency of batter1 made in the proportion of the yolk of one egg to a large table-spoonful of milk1 and a tea-spoonful of flour4 ,the eggs must be well beaten before they are mixed with the milk2 then beat in the flour a spoonful at a time4 ,have ready over the fire some fresh butter1 or lard1 in a frying-pan4 ,when it has boiled hard1 dip the artichokes into the butter1 7each piece should be twice dipped17 and fry them brown4 ,then drain them well1 and send them to table hot4 ,parsnips may be fried as above4 ,salsify also4 ,another way of frying artichokes1 parsnips1 and salsify1 is1 after they have been boiled tender1 to dip each piece first in beaten yolk of egg1 7without milk or flour17 and then roll it in finely grated bread-crumbs4 ,then put them into the pan and fry them in butter or lard1 or a mixture of both4 ,in boiling artichokes1 observe to take them out as soon as they are tender4 ,if they remain in the water after they are done1 they turn blackish and lose their flavor4 ,,mushroom ,,omelet4--,take some fresh-gathered mushrooms2 remove the stalks1 and rub the flaps or heads very slightly with a little salt1 mixed with cayenne4 ,then stew the mushrooms in a small sauce-pan1 with barely sufficient cream or rich milk to cover them4 ,put in with them a small onion2 and if the onion is found to turn blackish1 throw away the whole2 it being proof that there is among them a false or poisonous mushroom4 ,stir them with a silver spoon1 and keep on the lid of the pan closely1 unless when you are stirring4 ,if the spoon turns black1 the mushrooms should not be eaten4 ,after they have come to a boil1 take them off the fire2 drain them1 and when cool1 chop them small4 ,to a pint or more of the minced mushrooms1 allow six or seven eggs4 ,beat the eggs till very light and thick1 7omitting the whites of two17 and then mix in1 gradually1 the mushrooms1 stirring the whole very hard4 ,put three ounces of fresh butter into a hot omelet pan1 or a small frying-pan2 place it over the fire and stir the butter as it melts4 ,when it has boiled hard1 put in the omelet mixture1 and as it fries1 stir it till it begins to set4 ,do not turn the omelet2 but brown the top by holding close above it a red-hot shovel4 ,when done1 drain off the butter1 fold over or double the omelet1 and serve it up immediately on a hot dish4 ,in gathering mushrooms1 those that are fit to eat may be known by their being of a pale pearl color1 or of a grayish white1 instead of what is called a dead white2 and the underside of the flap or head 7if good7 is of a light pink1 or a pinkish salmon color4 ,the best mushrooms grow on uplands1 or in high open fields where the air is pure and good1 and they should be gathered early in the morning before the dew is off4 ,all that are found in low swampy ground1 or in the woods1 or under large trees1 are poisonous4 ,,scolloped ,,tomatos4--,take fine large tomatos1 perfectly ripe4 ,scald them to loosen the skins1 and then peel them4 ,cover the bottom of a deep dish thickly with grated bread-crumbs1 adding a few bits of fresh butter4 ,then put in a layer of tomatos1 seasoned slightly with a little salt and cayenne1 and some powdered mace or nutmeg4 ,cover them with another layer of bread-crumbs and butter2 then another layer of seasoned tomatos2 and proceed thus until the dish is full1 finishing at the top with bread-crumbs4 ,set the dish into a moderate oven1 and bake it near three hours4 ,tomatos require long cooking1 otherwise they will have a raw taste1 that to most persons is unpleasant4 ,,asparagus ,,omelet4--,take two bunches of the largest and finest asparagus4 ,put it into a pot of boiling water1 with a salt-spoonful of salt1 and boil it about twenty-five minutes1 or till perfectly tender4 ,then drain it1 and chop small all the green part4 ,beat four eggs very light1 and add to them a wine-glass of cream4 ,mix the chopped asparagus thoroughly with the egg and cream1 adding a salt-spoon of salt1 and a very little cayenne4 ,melt a large slice of fresh butter in a frying-pan over the fire2 and when it has boiled1 and the bubbling has ceased1 put in the mixture1 and fry it till light and firm4 ,then slip it from the frying-pan to a hot dish1 and fold it over4 ,for a soft omelet1 put the mixture into a skillet with a piece of fresh butter4 ,let it stew slowly for ten minutes4 ,lay a thin slice of buttered toast in the bottom of a hot dish1 and cut the toast into small squares1 but let them remain close together4 ,with a spoon heap the soft omelet upon the toast1 and serve it up4 ,any omelet mixture may be kept soft by stewing instead of frying it1 and it will be found more wholesome4 ,before buttering the toast dip it a minute in hot water4 ,,stewed ,,peas4--,take young1 tender1 green peas1 wash them1 and put them into a stew-pan1 with sufficient fresh butter to keep them from burning1 but no water4 ,season them with a little black pepper1 and a very little salt4 ,set them over a moderate fire1 and stir them about till the butter is well mixed through them4 ,let them simmer till quite soft and slightly broken2 take off the lid occasionally1 and give them a stir up from the bottom4 ,if you find them becoming too dry1 add some more butter4 ,when done1 drain off what superfluous butter may be about the peas1 and send them to table hot4 ,they will be found excellent4 ,to the taste of many persons1 they will be improved by a lump or two of loaf-sugar put in with the butter1 and also by a few sprigs of mint1 to be removed before the peas go to table4 ,lima beans may be stewed in butter1 as above2 also1 asparagus tops1 cut off from the white stalk4 ,,lettuce ,,peas4--,having washed four lettuces1 and stripped off the outside leaves1 take their hearts1 and 7having chopped them well7 put them into a stew-pan with two quarts of young green peas1 freshly shelled2 a lump or two of loaf-sugar2 and three or four leaves of green mint minced as finely as possible4 ,then put in four slices of cold ham1 and a quarter of a pound of butter divided into four bits1 and rolled in flour2 and two table-spoonfuls of water4 ,add a little cayenne1 and let the whole stew for about twenty-five minutes1 or till the peas are thoroughly done4 ,next take out the ham1 and add to the stew half a pint of cream4 ,let it continue stewing five minutes longer4 ,then send it to table4 ,,plain ,,lettuce ,,peas4--,cover the bottom and sides of a stew-pan with large fresh leaves taken from lettuces4 ,have ready the peas1 which should be young and green4 ,to each quart of shelled peas allow two table-spoonfuls of fresh butter1 and a lump of loaf sugar4 ,add a very little pepper and salt1 and a sprig of green mint4 ,cover the pan closely1 and let it stew for half an hour1 or till the peas are thoroughly done4 ,then take them out from the lettuce leaves1 and send only the peas to table4 ,,to ,,stew ,,carrots4--,half-boil the carrots2 then scrape them nicely1 and cut them into thick slices4 ,put them into a stew-pan with as much milk as will barely cover them2 a very little salt and pepper2 and a sprig or two of chopped parsley4 ,simmer them till they are perfectly tender4 ,when nearly done1 add a piece of fresh butter rolled in flour4 ,send them to table hot4 ,carrots require long cooking2 longer than any other vegetable4 ,parsnips and salsify may be stewed in the above manner1 substituting a little chopped celery for the parsley4 ,,spinach4--,having peeled and washed the spinach very nicely1 put it into a bain marie1 or inside kettle1 without any water1 and cover it closely4 ,pour the water into the outside kettle1 and you may hurry the boiling by throwing a handful of salt in the outside tin1 taking care that none of the salt gets into the inside4 ,when the spinach is well stewed1 take it up and drain it without squeezing or pressing1 as that will make it tough and dry4 ,then chop it small1 and add some hard-boiled eggs1 also chopped4 ,season it with pepper and fresh butter1 stir it well together1 return it to the kettle1 and let it stew a quarter of an hour or more4 ,serve it up with buttered toast and poached eggs laid upon it4 ,spinach being very watery1 should always be stewed rather than boiled4 ,if you have no bain marie1 the water that remains about the spinach1 after it has been washed1 will suffice to stew it slowly4 ,spinach juice1 for coloring green1 must be strained1 and boiled slightly4 ,you can obtain plenty of juice by pounding the leaves4 ,,to ,,prepare ,,cucumbers4--,let the cucumbers be full-grown1 but not in the least yellow or hard4 ,they are then only fit to be saved for seed4 ,lay the cucumbers in a pan of cold water for an hour or more1 or till it is nearly time to send them to table1 being careful not to set them in the sun4 ,have ready another pan of fresh water1 7very cold7 and having pared the cucumbers1 slice them into it4 ,transfer them to a deep china or white-ware dish4 ,season them with vinegar1 pepper1 salt1 and a little salad oil1 taking care not to use too much salt4 ,when there is no dislike to onions1 peel and slice a few that are mild1 and mix them with the cucumbers4 ,it is usual now1 at the best tables1 to have the onions in a small separate dish1 7sliced with vinegar and pepper7 to be eaten by those that like them1 and omitted by those who do not4 ,onions1 7and also salad oil7 are said to render cucumbers more wholesome4 ,tomatos 7raw7 are frequently sliced1 seasoned1 and sent to table in the manner of cucumbers4 ,tomatos are always wholesome4 ,,stewed ,,cucumbers4--,pare six fine fresh cucumbers4 ,cut each of them lengthways into four pieces2 lay them for an hour in a pan of cold water4 ,take a clean stew-pan1 and place in its bottom two table-spoonfuls of good fresh butter4 ,then put in the slices of cucumber1 and sprinkle them slightly with a very little pepper4 ,add two table-spoonfuls of cold water4 ,set the pan over a moderate fire1 and let the cucumbers stew slowly for half an hour or more1 till they are well cooked4 ,keep the pan closely covered1 except when you have to remove the lid to stir the stew4 ,serve them up hot1 at breakfast1 or as a side dish1 at dinner4 ,persons who have no objection to the taste of onions1 will think the cucumbers improved by the addition of the half of a moderate sized onion1 sliced thin and stewed with them4 ,a ,,nice ,,way ,,of ,,cooking ,,asparagus4--,where asparagus is plenty1 there is no better way of cooking it than the following4 ,take it as nearly of a size as possible1 wash it1 and cut off the stalks very short1 leaving them not more than half an inch in length4 ,two quarts of water will be sufficient to boil one quart of asparagus tops2 allow a tea-spoonful of salt to this quantity of water1 and set it over the fire to boil4 ,when the water is boiling hard1 put in the asparagus1 and boil it fast for at least half an hour4 ,to see if it is done1 take up two or three of the largest pieces and taste them4 ,while it is boiling1 prepare two slices of bread cut half an inch thick1 and 7having removed the crust7 toast the bread brown on both sides4 ,have ready a large jill of melted 7or drawn7 fresh butter4 ,when the asparagus is done1 take it up with a perforated skimmer1 and lay it on a sieve to drain4 ,dip the slices of toast 7one at a time7 first in the hot asparagus liquor1 and then in the melted butter4 ,lay the slices1 side by side1 in a deep dish1 and cover it with the asparagus1 laid evenly over and round the toast4 ,then add the remainder of the drawn butter1 and send the asparagus to table hot1 in a covered dish4 ,this is a much nicer way than that of boiling and serving it up with the long stalks left on4 ,and where you have asparagus in abundance1 7for instance in a country garden17 it may always be cooked in this manner4 ,this is from the receipt of ,mr4 ,n4 ,darling1 of ,new ,haven4 ,,asparagus ,,oysters4--,take two bundles of fine full-grown asparagus4 ,cut off the green tops or points as far down as the white stalk4 ,take a sufficient quantity of fresh oysters1 the finest you can get at that season4 ,put the asparagus tops into a stew-pan1 with enough of oyster liquor 7previously strained7 to stew them quite tender4 ,stew the oysters themselves in another pan with some more of their liquor1 seasoned with pepper1 mace1 and nutmeg1 adding a large piece of fresh butter1 divided into four1 and each part rolled in flour4 ,do not let the oysters stew more than five minutes1 or they will become tough and shriveled4 ,when they are merely plumped1 take them out and cut them up small1 omitting the gristle or hard part4 ,set the mixture over the fire for about five minutes1 stirring all the time4 ,have ready some slices of nice toast1 with all the crust pared off2 the slices dipped for a minute in hot water4 ,butter the toast1 and cover with it the bottom of a deep dish1 and fill it with the mixture of asparagus and oysters4 ,,onion ,,eggs4--,boil a dozen eggs quite hard4 ,slice and fry in fresh butter five or six onions4 ,slice 7whites and yolks together7 ten of the eggs1 reserving two for the seasoning4 ,drain the sliced onions1 and lay them on a dish with the sliced eggs placed upon them4 ,cover the dish1 and keep it hot4 ,take the two remaining eggs1 grate the yolks1 and mix them with cream and grated nutmeg1 and a very little cayenne4 ,put this mixture into a very small sauce-pan1 give it one boil up1 pour it over the eggs and onions1 and send it to table hot4 ,for those who have no objection to onions this is a nice side dish4 ,,egg ,,balls4--,boil eight eggs till quite hard1 and when done1 throw them directly into cold water4 ,then put the yolks into a mortar1 and pound them to a paste1 moistening them as you proceed with the beaten yolks of three raw eggs1 seasoned with as much salt as will lie flat upon a shilling1 and a little cayenne1 and powdered nutmeg and mace4 ,mix the whole well together1 and make it up into small round balls4 ,throw them into mock-turtle soup1 or into stewed terrapin1 about two minutes before you take it up4 ,,curry ,,balls4--,take a sufficiency of finely-grated bread-crumbs2 hard-boiled yolk of egg1 grated2 fresh butter1 and a little curry powder4 ,pound the whole in a mortar1 moistening it with raw yolk of egg 7well-beaten7 as you proceed4 ,make it into small balls1 and add them to stewed chicken or rabbit1 about five minutes before you take it up4 ,,tomato ,,paste4--,scald and peel as many ripe tomatos as will fill a large1 deep1 stone jar4 ,set them into a warm oven for an hour4 ,then skim off the watery liquid that has risen to the top1 and press and squeeze the tomatos in a sieve4 ,afterwards add salt1 cayenne1 pounded mace1 and powdered nutmeg1 to your taste2 and to every quart of tomatos allow a half a pint of cider vinegar4 ,stew the whole slowly in a porcelain kettle for three hours1 7stirring it frequently from the bottom17 till it becomes a smooth1 thick paste4 ,then put it into small jars or glasses1 and cover it closely1 pasting paper over each4 ,it is an excellent sauce1 at the season when fresh tomatos are not to be had1 and is very good to thicken soup4 ,,dried ,,ochras4--,take fine large fresh ochras2 cut them into thin1 round slices2 string them on threads1 and hang them up in festoons to dry in the store-room4 ,before using1 they must be soaked in water during twenty-four hours4 ,they will then be good 7with the addition of tomato paste7 to boil in soup or gumbo4 ,,beef ,,gumbo4--,put into a large stew-pan some pieces of the lean of fresh beef1 cut up into small bits1 and seasoned with a little pepper and salt4 ,add sliced ochras and tomatos1 7either fresh or dried ochras and tomato paste47 ,you may put in some sliced onions4 ,pour on water enough to cover it well4 ,let it boil slowly1 7skimming it well17 till everything is reduced to rags4 ,then strain and press it through a cullender4 ,have ready a sufficiency of toasted bread1 cut into dice4 ,lay it in the bottom of a tureen1 and pour the strained gumbo upon it4 ,,to ,,boil ,,ochras4--,for boiling1 the ochras should be young and small4 ,wash them1 and cut off a small piece from each end4 ,boil them till very tender throughout4 ,then drain them well1 and transfer them to a deep dish4 ,lay among them some bits of fresh butter1 and season them with pepper4 ,cover the dish1 that the butter may be warm and melt the sooner4 ,or you may make a sauce of half a pint of milk boiled1 and when it has come to a boil enrich with a quarter of a pound of very good fresh butter1 divided into four pieces2 each piece rolled in a little flour1 the butter stirred in gradually and smoothly1 as soon as the milk is taken off the fire4 ,pour this sauce over the dish of ochras1 and keep it covered till it has gone to table4 ,we prefer the first way1 putting the bit of butter cold into the hot ochras1 with either milk or flour1 and letting the butter melt gradually1 in the manner of green beans4 ,you may boil with them a small piece of very good bacon1 removing when the ochras are taken off the fire4 ,season with pepper4 ,,onions4--,the best onions for cooking are the white or silver-skinned4 ,the red-skinned are generally strong and coarse4 ,shalots are very small and delicate4 ,some sorts of large onions are milder and nicer than those of middle size1 and some that are very small have a powerful taste and smell4 ,the outer skin of most onions should be peeled entirely1 and the ends cut off4 ,all onions are the better for boiling1 before they are cooked for any other purpose4 ,put them into a stew-pan with cold water1 and when they have come to a boil pour off that water1 and replace it with fresh cold also4 ,boil them slowly till quite tender all through1 which will not be in less than half an hour2 more1 if they are large4 ,when done1 drain them well1 dish them1 and pour over them some nice melted butter4 ,to ,stew ,onions4--,peel1 slice them1 and stew them in milk1 enriched with butter rolled in flour1 and seasoned with a little cayenne and a few blades of mace4 ,to ,roast ,onions4--,select fine large onions2 do not peel them1 but place them in a bake-pan1 and set them in an oven4 ,bake them slowly till tender all through4 ,when done1 peel off the outer skin1 and send them hot to table1 to eat with pepper and cold butter4 ,they are very good when covered up and roasted under hot ashes1 taking care that they are done quite through to the heart4 ,,to ,,boil ,,green ,,peas4--,when the peas are shelled1 wash them in a pan of cold water4 ,put on the peas in cold water1 7a little salted7 and let them boil very fast4 ,if nice peas1 they will generally be done in a quarter of an hour after beginning to boil4 ,when simmering1 add to them a lump or a spoonful of loaf-sugar1 and a sprig of fresh green mint1 7half a dozen leaves7 having first ascertained if mint is not disliked by any person who is to eat of the peas4 ,to some the taste and odor of mint is very agreeable1 to others very disgusting1 as is the case with onions1 and many other things that are liked by the majority4 ,when the peas are all soft or tender1 take out the mint1 drain the peas through a cullender till not a drop of water is left among them2 transfer them to a deep dish1 mix into them some of the best fresh butter1 and sprinkle them with pepper4 ,cover them immediately1 and send them to table hot4 ,,stewed ,,peas4--,having prepared the peas as above1 put them into a stew-pan without any water4 ,mix among them plenty of bits of nice fresh butter1 sufficient to cook them4 ,let them stew slowly in the butter till they are quite soft1 stirring them up from the bottom frequently4 ,drain and dish them4 ,they will be found very fine--better than if boiled in water4 ,peas should not be stewed this way1 except in places where plenty of good fresh butter is to be easily obtained4 ,,green ,,peas4--,the largest and finest peas are what the ,english call marrowfat4 ,the sugar pea is next4 ,all green peas for boiling should be young and tender1 but not so young as to be tasteless or insipid4 ,as a general rule1 nearly every article of food is best when it has just attained its full growth and ripeness2 after that period the older it is the worse4 ,peas1 so old as to be hard and yellow1 are unfit to eat4 ,in some ultra economical houses1 good peas are things unknown4 ,they are not bought in spring or early summer while young and fresh1 but are never thought cheap enough till they become hard and yellow4 ,afterwards1 when they reach the cheap state1 a quantity are bought low1 and put into jars not to be touched till next spring1 when they are boiled1 7with great difficulty1 for they never become soft17 and attempted to be passed off as this year's fresh peas--and by the time the family have gotten through with them1 this year's young peas have become old4 ,do not believe 7for it is untrue17 that any eatable can be kept in all its genuine freshness and original flavor1 by merely secluding them entirely from air4 ,they will not spoil or decompose if skillfully managed2 but they have not exactly their natural taste and consistence4 ,it is better for those who never make pickles or preserves1 to wait for fresh vegetables or fruit1 till they are actually in market--or1 if put up in jars1 to add something more than parboiling and seclusion from the air4 ,vinegar1 salt1 sugar1 spice and alcohol1 will be found the grand and universal articles for securing the goodness of nearly all eatables4 ,without some of these along with them1 things that have not spoiled while secluded from air1 will surely spoil almost as soon as the jars are opened1 and the external air admitted to them4 ,,green ,,or ,,string ,,beans4--,take young and tender beans1 the seeds just forming in the pods4 ,take off the string with a knife1 leaving no bits of string adhering to the beans1 either at top or bottom4 ,do not split them4 ,cut each bean into three pieces1 not more1 and as you cut them throw them into a pan of cold water1 kept beside you for the purpose4 ,the old-fashioned way is now obsolete of cutting them into dice or diamonds1 or of splitting them4 ,the more they are cut up 7beside the trouble and time wasted17 the more the water gets through them when cooking2 the more tasteless they become1 and the more difficult they are to drain4 ,we have never met with beans that1 when cut small1 had not a puddle of greasy water in the bottom of the dish1 and sometimes the water was all through the dish1 and the beans floating in it4 ,shame on such bean-cooking6 ,when the beans are all ready for the pot1 throw them into boiling water very slightly salted1 and they will generally be done in half an hour after they have come to a boil4 ,transfer them to a sieve2 and press1 and drain them well1 till no water is left about them4 ,then put them into a deep dish1 mix them with fresh butter1 and dredge them with black pepper4 ,,lima ,,beans4--,shell the lima beans into a pan of cold water4 ,let them lie in it an hour4 ,put them in boiling water1 little more than enough to cover them1 and boil them till soft and tender4 ,when done1 drain and serve them up in a deep dish1 adding among them a good piece of butter4 ,the ,lima beans now raised in ,north ,america have become coarse and white1 requiring a renewal of fresh stock or new seeds from ,peru4 ,they will then be green and delicate again1 as formerly4 ,,sweet ,,potatos4--,choose the sweet potatos large1 and nearly of the same size1 then you can either boil or roast them4 ,when small they should always be boiled2 as1 when baked or roasted1 the skin becomes so thick and hard1 that it takes up nearly the whole potato4 ,wash them very clean1 and cut off a bit from each end4 ,put them into a large pot of boiling water without salt1 and boil them steadily for at least an hour4 ,probe them with a narrow-bladed sharp knife1 and if it does not easily penetrate all through the largest potato1 7in at one side and out at the other7 continue the boiling till all are soft throughout4 ,then take them up1 peel them1 and keep them warm till sent to table4 ,to ,bake ,sweet ,potatos they should all be large4 ,wash them1 dry them1 and cut off the ends4 ,then bake them in an oven1 lying side by side1 not piling one on another4 ,or else 7which is better7 roast them in hot ashes4 ,they will not be done in less than an hour and a half1 perhaps longer4 ,then wipe them clean1 and serve them up in the skins4 ,eat them from the skins1 with cold butter and a tea-spoon4 ,to ,stew ,sweet ,potatos4--,wash and wipe them4 ,then scrape off the skins with a sharp knife4 ,split them1 and cut them into long pieces4 ,stew them with fresh pork1 veal1 or beef2 first putting at the bottom a very little butter or water to start them1 and then the gravy of the meat will suffice for cooking them--skimming it well4 ,water to stew should be hot4 ,mashed ,sweet ,potatos are very nice4 ,when well boiled1 mash them smoothly with a potato beetle4 ,mix them with fresh butter1 and then stir them well1 or beat them with a large wooden spoon to render them light4 ,afterwards1 you may make them into round thick cakes1 and touch the surface of every one with pepper--red or black4 ,this is a breakfast dish for company4 ,,boiled ,,turnips4--,have all your turnips nearly of the same size4 ,pare them2 and if large cut them in half4 ,put them into boiling water1 very slightly salted1 and keep them closely covered4 ,twenty minutes will boil them if very small and young2 their flavor is then very fine4 ,afterwards1 according to their size1 they will require of gentle boiling1 from three-quarters to a full hour4 ,keep them boiling till1 on trying them with a fork1 you find them perfectly tender all through4 ,then take them up1 drain them well1 and pour melted butter over them2 touch the top of each with a spot of black pepper4 ,if very old and spongy1 they are only fit for the pig barrel4 ,it is said that if boiled in their skins1 7though requiring a much longer time to cook well7 they have a fine flavor1 and are less watery4 ,you can try it4 ,if the turnips are to be mashed1 cut them into small pieces1 boil them very soft1 and drain and squeeze them till all the water is pressed out4 ,then mash them very smooth4 ,transfer them to a deep dish1 and mix them with a moderate portion of fresh butter4 ,turnips are generally served with too much butter4 ,season them with pepper4 ,when sent to table take care not to set them in a sunny place1 as it will give them a bad taste4 ,turnips1 baked in an oven1 are very good--for a change4 ,,sydney ,,smith',s ,,salad-,,dressing4--,have ready two well-boiled potatos1 peeled and rubbed through a sieve2 they will give peculiar smoothness to the mixture4 ,also1 a very small portion of raw onion1 not more than a quarter of a tea-spoonful1 7as the presence of the onion is to be scarcely hinted17 and the pounded yolks of two hard-boiled eggs4 ,mix these ingredients on a deep plate with one tea-spoonful of salt1 one of made mustard1 three table-spoonfuls of olive oil1 and one table-spoonful of vinegar4 ,add1 lastly1 a tea-spoonful of essence of anchovy2 mash1 and mix the whole together1 7using a boxwood spoon7 and see that all the articles are thoroughly amalgamated4 ,having cut up a sufficiency of lettuce1 that has been well washed in cold water1 and drained1 add to it the dressing immediately before dinner1 mixing the lettuce through it with a boxwood fork4 ,this salad dressing was invented by the ,rev4 ,sydney ,smith1 whose genius as a writer and a wit is well known on both sides the ,atlantic4 ,if exactly followed1 it will be found very fine on trial2 no peculiar flavor predominating1 but excellent as a whole4 ,the above directions are taken from a manuscript receipt given by ,mr4 ,smith to an ,american gentleman then in ,london4 ,in preparing this1 or any other salad-dressing1 take care not to use that excessively pungent and deleterious combination of drugs which is now so frequently imposed upon the public1 as the best white wine vinegar4 ,in reality1 it has no vinous material about it2 and it may be known by its violent and disagreeable sharpness1 which overpowers and destroys the taste 7and also the substance7 of whatever it is mixed with4 ,it is also very unwholesome4 ,its color is always pale1 and it is nearly as clear as water4 ,no one should buy or use it4 ,the first quality of real cider vinegar is good for all purposes4 ,the above receipt may be tried for lobster dressing4 ,a ,spanish proverb says1 that for compounding a good salad1 four persons are required--a spend-thrift for oil2 a miser for vinegar2 a man of judgment for salt2 and a madman for stirring the dressing4 ,,fine ,,chicken ,,salad4--,having skinned a pair of cold fowls1 remove the fat1 and carve them as if for eating2 cut all the flesh entirely from the bones1 and either mince it or divide it into small shreds4 ,mix with it a little smoked tongue or cold ham1 grated rather than chopped4 ,have ready one or two fine fresh lettuces1 picked1 washed1 drained1 and cut small4 ,put the cut lettuce on a dish1 7spreading it evenly17 or into a large bowl1 and place upon it the minced chicken in a close heap in the centre4 ,for the dressing1 mix together the following ingredients1 in the proportion of the yolks of four eggs well beaten1 a tea-spoonful of powdered white sugar1 a salt-spoon of cayenne2 7no salt if you have ham or tongue with the chicken17 two tea-spoonfuls of made mustard1 six table-spoonfuls of salad oil1 and five of celery vinegar4 ,stir this mixture well3 put it into a small sauce-pan1 set it over the fire1 and let it boil three minutes17not more17 stirring it all the time4 ,then set it to cool4 ,when quite cold1 cover with it thickly1 the heap of chicken in the centre of the salad4 ,to ornament it1 have ready half a dozen or more1 hard-boiled eggs1 which1 after the shell is peeled off1 must be thrown directly into a pan of cold water to prevent them from turning blue4 ,cut each egg 7white and yolk together7 lengthways into four long pieces of equal size and shape2 lay the pieces upon the salad all round the heap of chicken1 and close to it2 placing them so as to follow each other round in a slanting direction1 something in the form of a circular wreath of leaves4 ,have ready1 also1 some very red cold beet1 cut into small cones or points all of equal size2 arrange them in a circle upon the lettuce1 outside of the circle of cut egg4 ,to be decorated in this manner1 the salad should be placed in a dish rather than a bowl4 ,in helping it1 give each person a portion of every thing1 and they will mix them together on their plates4 ,this salad should be prepared immediately before dinner or supper2 as standing long will injure it4 ,the colder it is the better4 ,,carrots4--,having washed the carrots1 and scraped off the outer skin with a sharp knife1 or taken off a very thin paring1 split them a few inches down1 leaving a long cleft in the upper half only1 and put them on to cook in plenty of boiling water1 with a little salt in it4 ,there is no table vegetable that needs more boiling than a carrot4 ,small young carrots require at least half an hour4 ,if large1 they must boil from one to two hours1 according to their size4 ,when you find them tender throughout1 dish them1 with melted butter poured round them4 ,they are eaten plain1 only with boiled beef or boiled mutton4 ,they are often added to soups and stews1 when they must be put in long before the other vegetables4 ,for soups and stews the nicest way is to grate them 7before boiling17 on a coarse grater4 ,this way they improve both the taste and color4 ,carrots are very nice1 sliced thin after boiling1 put into a sauce-pan1 with bits of butter dredged with flour1 seasoned with pepper1 and stewed soft without any water4 ,,parsnips4--,scrape the parsnips1 and split them half way down4 ,put them into boiling water with a little salt4 ,parsnips require less boiling than carrots2 and1 according to their size1 will take from half an hour to an hour4 ,skim the water while they are boiling4 ,when quite tender take them up1 drain them1 dish them1 and pour melted butter over them4 ,they are especially eaten with corned pork1 or salted cod2 but are good with various things4 ,they are excellent stewed with fresh beef1 or fresh pork1 for a plain dinner4 ,fried ,parsnips make a nice breakfast dish4 ,they must first be parboiled2 then split1 and cut into long pieces1 and fried brown in fresh butter1 or in nice dripping of veal or beef4 ,baked ,parsnips4--,split and parboil them4 ,then place them in a large dish4 ,lay among them some bits of fresh butter1 and bake them brown4 ,eat them with any sort of roast meat4 ,parsnip ,fritters4--,boil and peel half a dozen large parsnips1 and then split and cut them in pieces4 ,make a nice batter1 allowing four beaten eggs to a pint of milk1 and four table-spoonfuls of flour4 ,have ready over the fire1 a frying-pan with boiling lard4 ,put in a large spoonful of batter2 upon that a piece of parsnip1 and cover it with another spoonful of batter4 ,proceed thus till you have used up the parsnips4 ,when done1 drain them from the lard1 and serve them hot at breakfast or dinner4 ,,beets4--,beets must be washed very clean1 but not scraped1 trimmed1 or cut till after they are boiled4 ,put them on in boiling water2 and1 according to their size1 boil them steadily from one hour and a half1 to two hours and a half1 but they must not be probed 7to ascertain if they are tender all through17 but pinched with the fingers4 ,then peel off the skins1 and trim them neatly4 ,hold the beet in a pan of cold water while you peel it4 ,do it quickly4 ,serve them up either split or sliced1 with melted butter poured over them1 and seasoned with pepper4 ,or else they may be sliced thick1 7allowing them to get cold17 and spiced vinegar poured over them4 ,red beets are usually dressed with vinegar2 the white or pale ones with melted butter4 ,baked ,beets have a finer flavor1 and are more nutritious than when boiled4 ,wash and wipe them dry1 but do not skin or cut them till after cooking4 ,they must be thoroughly done before they are taken out of the oven1 and then pared and trimmed4 ,according to their size they will require from four to six hours baking4 ,their blood-red color makes them ornamental to the table2 but when cooked in soups or stews they add little to the taste1 which is overpowered by that of other ingredients4 ,,squashes ,,or ,,cymlings4--,see that the squashes are not turning old1 and hardening4 ,wash them1 and cut them into four pieces each2 but do not split them4 ,put them on in boiling water1 with a little salt4 ,boil them steadily till quite tender throughout4 ,then take them up1 and mash or drain them through a cullender1 pressing them with a broad short-handled wooden ladle4 ,all the water 7of which there will be a profusion17 must be entirely squeezed out4 ,serve them up very dry1 and smoothly and evenly mashed1 having first mixed with them a very little butter2 and season them with very little pepper4 ,much butter gives them a disagreeable taste and consistence1 and the butter should be fresh and good4 ,it is better to mash squashes1 turnips1 pumpkins1 c41 without any butter1 than to use that which is salt and bad4 ,the flat white ones are the best summer squashes2 the striped green are more watery2 the cashaw1 or yellow winter squash1 is best of all1 and grows well in the ,new ,england states1 from whence1 as it keeps well all winter1 it is often brought in barrels4 ,every family should get a barrel of winter squashes from ,boston4 ,they do not thrive in the middle ,states4 ,in ,new ,jersey and ,pennsylvania1 they cannot be raised even from the best yankee seed1 turning pumpkinish the next year1 and afterwards becoming quite pumpkins1 and very bad ones too4 ,but when raised in their native soil and climate nothing of the squash kind is equal to them4 ,they are very dry and sweet1 and of a rich yellow color4 ,take them out of the barrel1 and keep them far apart on the shelves or floor of a dry pantry4 ,,stewed ,,pumpkin4--,no pumpkin is too large to be good1 but they may be too old4 ,cut a good deep-colored pumpkin in half1 and empty out all the seeds1 c4 ,then cut it into pieces1 and pare them4 ,put the pieces of pumpkin into a pot with barely sufficient water to keep them from burning4 ,when they are thoroughly done or soft all through1 take them up2 drain1 mash1 and press them through a cullender4 ,they must be very dry4 ,put the stewed pumpkin into a dish1 and mix it with a small portion of butter4 ,season it with black pepper1 and eat it with boiled corned beef1 or corned pork1 or bacon4 ,stewed pumpkin is chiefly used for pies and puddings4 ,,yankee ,,pumpkin ,,pudding4--,take a pint of stewed pumpkin4 ,mix together a pint of ,west ,india molasses and a pint of milk1 adding two large table-spoonfuls of brown sugar1 and two table-spoonfuls of ground ginger4 ,beat three eggs very light1 and stir them1 gradually1 into the milk and molasses4 ,then1 by degrees1 stir in the stewed pumpkin4 ,put it into a deep dish1 and bake it without a crust4 ,this is a good farm-house pudding1 and equally good for any healthy children4 ,for a large family1 double the quantities of ingredients--that is1 take a quart of milk1 a quart of molasses1 four spoonfuls of brown sugar1 four spoonfuls of ginger1 six eggs1 and a quart of stewed pumpkin4 ,you had best have at hand more than a quart of pumpkin1 lest when mixed it should not hold out4 ,this pudding is excellent made of winter squash4 ,,stewed ,,mushrooms4--,peel and wash a quart of very fresh mushrooms1 and cut off all the stems4 ,button mushrooms are best2 but if you can only procure large ones1 quarter them4 ,sprinkle them slightly with salt and pepper1 and put them into a stew-pan with a quarter of a pound of nice fresh butter1 cut in pieces and slightly dredged with flour4 ,keep the lid closely covered all the time4 ,when quite tender1 put the mushrooms into a deep dish1 in the bottom of which is laid a nice toast that has had all the crust pared off1 and been dipped for a minute in hot water1 and slightly buttered4 ,serve up the mushrooms closely covered4 ,they require no seasoning4 ,,baked ,,mushrooms4--,take large fine fresh mushrooms4 ,peel them and remove the stems4 ,lay them on their backs in a large dish1 7not letting them touch each other7 and put into each mushroom1 7as in a cup7 a bit of the best fresh butter4 ,set the dish in an oven and bake them4 ,send them to table in the same dish2 or transfer them to another1 with a large toast at the bottom4 ,there is no better way of cooking mushrooms than this4 ,if you cannot procure good butter1 cook them in nice olive oil4 ,,to ,,boil ,,indian ,,corn4--,corn for boiling should be full grown1 but young and tender1 and the grains soft and milky4 ,if its grains are becoming hard and yellow1 it is too old for cooking4 ,strip the ears of their leaves and the silk4 ,put them into a large pot of boiling water1 and boil it rather fast for half an hour or more1 in proportion to its size and age4 ,when done1 take it up1 drain it1 dish it under a cover1 or napkin1 and serve it up hot4 ,before eating it1 rub each ear with salt and pepper1 and then spread it with butter4 ,epicures in corn consider it sweetest when eaten off the cob4 ,and so it is2 but before company few persons like to hold an ear of indian corn in their hands1 and bite the grains off the cob with their teeth4 ,therefore1 it is more frequently cut off the cob into a dish2 mixed with salt1 pepper1 and butter1 and helped with a spoon4 ,it is said that young green corn will boil sufficiently in ten minutes1 7putting it1 of course1 into a pot of boiling water47 ,try it4 ,another way4--,having pulled off the silk1 boil the corn without removing any but the outside leaves4 ,with the leaves or husk on1 it will require a longer time to cook1 but is sweeter and more nutritious4 ,,hominy4--,hominy is white indian corn1 shelled from the cob1 divested of the outer skin by scalding in hot lye1 and then winnowed and dried4 ,it is perfectly white4 ,having washed it through two or three waters1 pour boiling water on it2 cover it1 and let it soak all night1 or for several hours4 ,then put it into a pot or sauce-pan1 allow two quarts of water to each quart of hominy1 and boil it till perfectly soft4 ,then drain it1 put it into a deep dish1 add some butter to it1 and send it to table hot1 7and uncovered17 to eat with any sort of meat2 but particularly with corned beef or pork4 ,what is left may be made next day into thick cakes1 and fried in butter4 ,to be very good1 hominy should boil four or five hours4 ,,carolina ,,grits ,,or ,,small ,,hominy4--,the small-grained hominy must be washed and boiled in the same manner as the large1 only allow rather less water for boiling4 ,for instance1 put a pint and a half of water to a quart of small hominy4 ,drain it well1 send it to table in a deep dish without a cover1 and eat it with butter and sugar1 or molasses4 ,if covered after boiling1 the vapor will condense within the lid1 and make the hominy thin and watery4 ,,samp4--,this is indian corn skinned1 and then pounded or ground till it is still smaller and finer than the ,carolina grits4 ,it must be cooked and used in the same manner4 ,it is very nice eaten with cream and sugar4 ,for invalids it may be made thin1 and eaten as gruel4 ,,hominy ,,cakes4--,a pint of small hominy1 or ,carolina grits2 a pint of white indian meal1 sifted2 a salt-spoonful of salt1 three large table-spoonfuls of fresh butter2 three eggs or three table-spoonfuls of strong yeast2 a quart of milk4 ,having washed the small hominy1 and left it soaking all night1 boil it soft1 drain it1 and while hot mix it with the indian meal2 adding the salt1 and the butter4 ,then mix it gradually with the milk1 and set it away to cool4 ,beat the eggs very light1 and add them gradually to the mixture4 ,the whole should make a thick batter4 ,then bake them on a griddle1 in the manner of buckwheat cakes1 rubbing or scraping the griddle always before you put on a fresh cake4 ,trim off their edges nicely1 and send them to table hot4 ,eat them with butter4 ,or you may bake them in muffin rings4 ,if you prefer making these cakes with yeast1 you must begin them earlier1 as they will require time to rise4 ,the yeast should be strong and fresh4 ,if not very strong1 use four table-spoonfuls instead of two4 ,cover the pan1 set it in a warm place2 and do not begin to bake till it is well risen1 and the surface of the mixture is covered with bubbles4 ,,corn ,,porridge4--,take young corn1 and cut the grains from the cob4 ,measure it1 and to each heaping pint of corn allow not quite a quart of milk4 ,put the corn and milk into a pot1 stir them well together1 and boil them till the corn is perfectly soft4 ,then add some bits of fresh butter dredged with flour1 and let it boil five minutes longer4 ,stir in at the last1 four beaten yolks of eggs1 and in three minutes remove it from the fire4 ,take up the porridge and send it to table hot1 and stir some fresh butter into it4 ,you may add sugar and nutmeg4 ,,corn ,,oysters4--,three dozen ears of large young indian corn1 six eggs2 lard and butter in equal portions for frying4 ,the corn must be young and soft4 ,grate it from the cob as fine as possible1 and dredge it with wheat flour4 ,beat very light the six eggs1 and mix them gradually with the corn4 ,then let the whole be well incorporated by hard beating4 ,add a salt-spoon of salt4 ,have ready1 in a frying pan1 a sufficient quantity of lard and fresh butter mixed together4 ,set it over the fire till it is boiling hot1 and then put in portions of the corn mixture1 so as to form oval cakes about three inches long1 and nearly an inch thick4 ,fry them brown1 and send them to table hot4 ,in taste they will be found to have a singular resemblance to fried oysters1 and are universally liked if properly done4 ,they make nice side-dishes at dinner1 and are very good at breakfast4 ,,summer ,,saccatash4--,string a quarter of a peck of young green beans1 and cut each bean into three pieces1 7not more17 and do not split them4 ,have by you a pan of cold water1 and throw the beans into it as you cut them4 ,have ready over the fire a pot or sauce-pan of boiling water2 put in the beans1 and boil them hard near twenty minutes4 ,afterwards take them up1 and drain them well through a cullender4 ,take half a dozen ears of young but full-grown indian corn1 7or eight or nine if they are not all large7 and cut the grains down from the cob4 ,mix together the corn and the beans1 adding a very small tea-spoonful of salt1 and boil them about twenty minutes4 ,then take up the saccatash1 drain it well through a sieve1 put it into a deep dish1 and while hot mix in a large piece of butter1 7at least the size of an egg17 add some pepper1 and send it to table4 ,it is generally eaten with salted or smoked meat4 ,fresh ,lima beans are excellent cooked in this manner1 with green corn4 ,they must be boiled for half an hour or more1 before they are cooked with the corn4 ,dried beans and dried corn will do very well for saccatash1 but they must be soaked all night before boiling4 ,the water poured on them for soaking should be hot4 ,,winter ,,saccatash4--,this is made of dried shelled beans and hard corn1 soaked over night in separate pans1 and boiling water poured over them in the morning1 after pouring off the first water4 ,then boil both together till they are quite soft4 ,drain them dry in a sieve1 put them into a deep dish1 and mix in a large piece of butter1 seasoned with pepper4 ,this is a good accompaniment to corned pork or beef4 ,the meat must be boiled in a separate pot4 ,,carolina ,,way ,,of ,,boiling ,,rice4--,pick the rice carefully1 and wash it through two or three cold waters till it is quite clean4 ,then 7having drained off all the water through a cullender17 put the rice into a pot of boiling water1 with a very little salt1 allowing as much as a quart of water to half a pint of rice4 ,boil it twenty minutes or more4 ,then pour off the water1 draining the rice as dry as possible4 ,lastly1 set it on hot coals with the lid off1 that the steam may not condense upon it and render the rice watery4 ,keep it drying thus for a quarter of an hour4 ,put it into a deep dish1 and loosen and toss it up from the bottom with two forks1 one in each hand1 so that the grains may appear to stand alone4 ,,tomatos4--,tomatos require long cooking2 otherwise they will have a raw taste1 and be quite too acid4 ,take fine tomatos that are quite ripe1 put them into a pan1 and scald them in very hot water4 ,let them remain for ten minutes1 or till you can peel them without scalding your hands4 ,drain them through a sieve4 ,you may either press out all the seeds1 7retaining only the pulp or liquid17 or leave the seeds in1 squeezing the tomatos slightly4 ,put them into a stew-pan1 which must on no account be of copper1 as the acid of the tomatos will render it poisonous4 ,we knew a lady who died in agonies from eating tomatos cooked in a copper vessel that had the tinning partly worn off4 ,if the tin inside is indispensable1 7which it is7 why have any copper about it8 ,a vessel of double block tin only1 will last as long1 and stand the fire as well as if there was copper inside4 ,for all stews1 an iron pan1 lined with delft 7or what is called porcelain or enamel7 is excellent4 ,best of all for stewing tomatos1 and many other things1 is a bain marie1 or double kettle1 with the water outside1 in the outer kettle4 ,having nearly filled the stew-pan with the tomatos1 7cut up1 if they are large7 add a little salt and pepper1 a piece of fresh butter dredged with flour1 and 7if approved7 a very little chopped onion4 ,if you have ready-boiled onions at hand1 take one or two of them and mince it fine4 ,add to the tomatos some powdered white sugar to lessen the excessive acid4 ,put but very few bread-crumbs--if too many1 they will weaken the taste4 ,tomatos are an improvement to every kind of plain soups1 and may be added1 with advantage1 after the soup is in the tureen4 ,the cooking of tomatos should be commenced at least three hours before dinner4 ,put no water with them--their own juice is sufficient4 ,many persons like tomatos raw1 sliced like cucumbers1 and seasoned with vinegar and pepper4 ,,to ,,keep ,,tomato ,,pulp4--,having boiled them till entirely dissolved1 7adding a little salt and pepper7 press and strain them through a sieve1 pour the liquor into pint or half-pint bottles1 7which must be perfectly clean7 and stand the bottles up in a large iron pot or oven1 with a layer of straw in the bottom4 ,fill up the pot with cold water1 cork them tightly1 and let the water boil round the bottles for five hours4 ,as it boils away1 fill up with more hot water4 ,when you take them out1 put a spoonful of salad oil at the top of each bottle2 seal the bottles with rosin cement4 ,this pulp will be good for tomato purposes till next summer1 if kept in a cool dry place4 ,when you open a bottle use it fast1 or cork it again immediately4 ,,broiled ,,tomatos4--,take the very largest and ripest tomatos4 ,wash1 but do not scald or peel them4 ,cut the tomatos half apart on four sides1 extract the seeds1 and fill each tomato with a nice forcemeat of stuffing1 made of bread-crumbs1 butter1 minced veal or pork1 mace1 nutmeg1 and sweet marjoram4 ,having stewed this stuffing in a sauce-pan1 7moistening it with tomato juice1 or gravy7 fill all the tomatos with it1 opening them out a little like the leaves of a tulip4 ,butter slightly a heated gridiron1 and broil them on it4 ,or1 they may be baked in an oven4 ,this is a dish for company1 either at dinner or breakfast4 ,,button ,,tomatos4--,these are the very smallest tomatos1 and are excellent for pickling and preserving4 ,if quite ripe1 and free from blemishes1 they will keep very well in cold vinegar1 and are the easiest done of all pickles4 ,there are two sorts of button tomatos1 the red and the yellow1 both equally good4 ,wipe every tomato clean and dry1 and put them into small glass jars that have a cover4 ,fill the jars two-thirds with the tomatos1 and then fill up to the top with the best cider vinegar4 ,on the top put a table-spoonful of salad oil1 and cover them closely4 ,they require nothing to secure their keeping well4 ,but the taste will be improved1 by putting in with them1 three very small thin muslin bags1 each containing mace1 nutmeg1 and ginger1 broken small1 but not powdered4 ,lay one bag of spice at the bottom of the jar2 one about the middle1 and one near the top4 ,if done without spice1 they are the cheapest of all pickles4 ,do not put them into soups or stews2 but eat them cold with meat1 like other pickles4 ,if kegs of these tomatos were carried to sea1 and liberally served out to the crew1 the scurvy would be less frequent1 even on long voyages4 ,large whole tomatos would do for this purpose4 ,we wish it were the universal custom in ships to take out with them plenty of tomatos kept in this way in vinegar4 ,tomato catchup is now much used for the army--so it should be for the navy2 not only for the sick1 but for the well2 to keep them well4 ,,bread1 ,,plain ,,cakes1 etc4 ,,hints ,,on ,,heating ,,ovens ,,and ,,baking4--,brick ovens are generally heated with dry fagots or small branches1 or with light split wood4 ,for baking bread1 the oven-wood must be heavier than for pies4 ,a heap of wood should be placed in the centre of the oven on the brick floor1 and then set on fire4 ,while the wood is burning1 the door of the oven must be left open4 ,when the wood is all burnt down1 and reduced to a mass of small red coals1 the oven will be very hot4 ,then shovel out all the coals and sweep the oven floor with a broom1 till it is perfectly clean1 and entirely free from ashes4 ,try the heat within4 ,for baking bread1 the floor of the oven should look red1 and a little flour thrown in should burn brown immediately4 ,if you can hold your hand within the mouth of the oven as long as you can distinctly count twenty1 the heat is about right4 ,pies1 puddings1 c41 require less heat4 ,when a brick oven is used1 a peel1 or large broad-bladed long-handled wooden shovel is necessary for putting in the bread1 pies1 c41 placing them on the broad or shovel-end of the peel1 and slipping them off on the oven floor4 ,then close up the door of the oven1 and leave the things to bake4 ,when done1 slip the peel beneath them1 and hand them out on it4 ,to bake in an ,iron ,dutch oven1 7a large deep1 cast-iron pan1 with a handle1 a close-fitting lid1 and standing on three or four feet17 you must first stand the lid upright before a clear fire to heat the inside2 and it will be best if the oven itself is also stood up before the fire for the same purpose4 ,this should be done while the article to be baked is preparing1 that it may be put in as soon as it is ready4 ,the oven may be suspended to the crane1 and hung over the fire1 or it may be set on a bed of hot wood coals in the corner of the hearth4 ,as soon as the loaf or pie is in1 put on the lid of the oven1 and cover it all over with hot coals1 replenishing it with more live coals as the baking proceeds4 ,if you find it too hot on the top1 deaden it with ashes4 ,if the oven stands on the hearth1 keep up the heat at the bottom1 by additional live coals placed beneath it4 ,whether the oven is hung over the fire1 or stood on the hearth1 there must always be hot coals all over the lid1 the hottest near the edge4 ,to bake on a griddle1 you may either hang it over the fire1 or set it over hot coals on the hearth4 ,most griddles have feet4 ,the fire must be quite clear and bright1 and free from smoke1 or the cakes will be blackened1 and have a disagreeable taste4 ,the griddle must be perfectly clean2 and while you are baking1 it will require frequent scraping1 with a broad knife4 ,if it is well scraped after every cake is taken off1 it will not want greasing1 as there will be no stickiness4 ,otherwise1 some butter tied up in a clean rag and laid on a saucer1 must be kept at hand all the time1 to rub over the griddle between the baking of each cake2 for butter1 lard1 or nice beef or veal dripping may be substituted1 but it will not be so fine4 ,never grease with mutton fat1 as it will communicate the taste of tallow4 ,a bit of the fat of fresh pork may do1 7stuck on a fork17 but salt pork will give the outside of the cakes a disagreeable saltness1 and therefore should not be used4 ,a griddle may be placed in the oven of a hot stove4 ,some close stoves have a hole in the top with a flat lid or cover1 which lid can be used as a griddle4 ,the tin-reflecting ovens 7with shelves for the pies and cakes7 that are used for baking in the summer1 and that1 having a furnace beneath1 and a chimney-pipe1 can be set out of doors1 so that the kitchen may not be kept hot1 are very good for things that will bake soon1 and that do not require what is called a strong1 solid heat4 ,but they are not effective unless the inside is kept very bright2 otherwise it will not reflect the heat4 ,the tin ovens should 7as well as tin roasters7 be cleaned thoroughly and scoured bright with sand every time they are used4 ,the art of baking with anthracite1 7or any other mineral coal17 can only be acquired by practice4 ,the above hints on baking1 refer exclusively to wood fires4 ,when a charcoal furnace is used for baking1 stewing1 or any sort of cooking1 it should either be set out in the open air1 or the door of the kitchen must be kept open all the time4 ,the vapor of charcoal in a close room is so deleterious as to cause death4 ,,dried ,,corn ,,meal ,,yeast ,,cakes4--,half a pound of fresh hops1 four quarts of water1 a pint of wheat or rye flour1 half a pint of strong fresh yeast from the brewer or baker1 three pints or more of indian meal4 ,boil half a pound of fresh hops in four quarts of water1 till the liquid is reduced to two quarts4 ,strain it into a pan1 and mix in sufficient wheat flour to make a thin batter1 adding half a pint of the best yeast you can procure4 ,leave it to ferment2 and when the fermentation is over1 stir in sufficient indian meal to make a moderately stiff dough4 ,cover it1 and set in a warm place to rise4 ,when it has become very light1 roll it out into a square sheet an inch thick1 and cut it into flat cakes1 about four inches square4 ,spread them out separately1 on a large dish1 and let them dry slowly in a cool place where there is no sun4 ,while drying1 turn them five or six times a day4 ,when they are quite dry and hard1 put them1 separately1 into brown paper bags1 and keep them in a box closely covered1 and in a place not the least damp4 ,when you want them to use for yeast1 dissolve in a little warm water one or more of the cakes1 in proportion to the quantity of bread you intend making4 ,when it is quite dissolved1 stir it hard1 thicken it with a little wheat flour1 cover it1 and place it near the fire to rise1 before you use it4 ,then mix it with the flour1 according to the usual manner of making bread4 ,one yeast cake is enough for two quarts of meal or flour4 ,this way of preserving yeast is very convenient for keeping through the summer1 or for conveying to a distance4 ,,excellent ,,home-,,made ,,yeast4--,yeast should always be kept in a glass bottle or a stone jug1 and never in earthen or metal4 ,before you make fresh yeast1 empty entirely the vessel that has contained the last2 and if of stone1 scald it twice with boiling water1 in which it will be well to mix a little clear lye4 ,then rince it with cold water1 till perfectly clean4 ,if you have not used lye in scalding it1 dissolve some potash or pearlash in the rinsing water1 to remove any acidity that may linger about the vessel1 and may therefore spoil the new yeast4 ,if you keep your yeast in glass bottles1 the water must be warm1 but not hot2 as scalding water may crack them3 also1 melt some potash or pearlash in this water4 ,the vessel for keeping it being purified1 proceed to make your yeast4 ,have ready1 in a kettle over the fire1 two quarts of boiling water2 put into it a very large handful of hops1 7as fine and fresh as possible17 and let the water boil again with the hops in it for twenty minutes more4 ,sift into a pan three pints of wheat flour4 ,strain the liquor from the hops into a large bowl1 and pour half of it hot over the flour4 ,stir it well1 and press out all the lumps till it is quite smooth4 ,let the other half of the liquid stand till it is cool1 and then pour it gradually to the rest2 mixing it well1 by stirring as you proceed4 ,then take half a pint of good strong yeast--brewer's or baker's yeast1 if you can get it fresh2 if not1 you must use some that has been left from your last making1 provided it is not the least sour2 stir this yeast into the mixture of hop water and flour1 put it immediately into your jug or bottles1 and cork it loosely till the fermentation is over1 7which should be in an hour17 and it will then be fit for use4 ,afterwards cork it tightly4 ,it will keep better if you put a raisin or two into the bottom of each bottle1 before you pour in the fresh yeast4 ,into a stone jug put half a dozen raisins4 ,all yeast is better and more powerful for being fresh4 ,it is better to make it frequently1 7the trouble being little17 than to risk its becoming sour by endeavoring to keep it too long4 ,when sour it becomes weak and watery1 and tastes and smells disagreeably1 and will never make light bread2 besides1 being very unwholesome4 ,the acidity may be somewhat corrected by stirring in some dissolved pearlash1 saleratus1 or soda1 immediately before the yeast is used2 but it is better to have it good and fresh1 without the necessity of any corrective4 ,yeast should always be kept in a cool place4 ,those who live in towns where there are breweries have no occasion to make their own yeast during the brewing season1 and in summer they can every day supply themselves with fresh yeast from the baker's4 ,it is only in country places where there are neither brewers or bakers that it is expedient to make it at home4 ,for home-made yeast1 we know the above receipt to be excellent4 ,sweet cakes1 buns1 rusks1 c41 require stronger and fresher yeast than bread2 the sugar will otherwise retard their rising4 ,,indian ,,bread ,,or ,,pone4--,four quarts of indian meal sifted1 a large half pint of wheat flour1 a table-spoonful of salt1 half a pint of strong fresh yeast1 a quart of warm water4 ,sift into a large deep pan the indian meal and the wheat flour1 mixing them well4 ,make a hole in the centre4 ,the water must be warm1 but not hot4 ,mix it with the yeast1 and pour them into the hole in the midst of the meal4 ,take a spoon1 and with it mix into the liquid enough of the surrounding meal to make a thin batter1 which you must stir till it is quite smooth1 and free from lumps4 ,then strew a handful of wheat flour over the surface1 scattering it thinly1 so as to cover the whole4 ,warm a clean cloth1 and lay it folded over the top of the pan4 ,then set it in a warm place to rise1 nearer the fire in winter than in summer4 ,when it is quite light1 and has risen so that the flour on the surface is cracked1 strew on the salt1 and begin to form the whole mass into a dough2 commencing round the hole that contains the batter1 and adding1 gradually1 sufficient lukewarm water 7which you must have ready for the purpose17 to mix it of the proper consistence4 ,when the whole is completely mixed1 and the batter in the centre is thoroughly incorporated with the dough1 knead it hard for at least half an hour4 ,then1 having formed the dough into a round lump in the middle of the pan1 strew a little more flour thinly over it4 ,cover it1 and set it again in a warm place for half an hour4 ,then flour your pasteboard1 divide the dough equally1 and make it into two loaves4 ,have the oven ready4 ,put in the loaves directly1 and bake them about two hours or more4 ,indian meal requires always more baking than wheat4 ,when you take them out1 it is well to wrap each loaf in a clean1 coarse towel1 well sprinkled with cold water1 and rolled up damp till the bread is baked4 ,having thus wrapped up the loaves1 stand them on end to cool slowly4 ,the damp cloths will prevent the crust from hardening too much while the loaves are cooling4 ,all indian bread1 and every sort of indian cake1 is best when quite fresh4 ,excellent bread may be made of equal proportions of wheat1 rye flour1 and indian corn2 or of three parts wheat and one part indian4 ,all bread should be kept closely secluded from the air1 wrapped in cloths1 and put away in boxes or baskets with tightly-fitting lids4 ,should you find the dough sour1 7either from the heat of the weather1 or from standing too long17 you may recover it1 by dissolving in a little lukewarm water a tea-spoonful of pearlash1 saleratus1 or soda4 ,sprinkle this water all over the dough4 ,then knead it in1 so that it may be dispersed throughout4 ,then put it into the oven as soon as possible2 first tasting the dough1 to discover if the sourness is entirely removed4 ,if not1 mix in a little more pearlash1 and then taste it again4 ,take care not to put in too much of any of these alkaline substances1 lest they communicate a disagreeable1 soapy taste to the bread4 ,when you buy corn meal1 it will keep better if the whole is sifted as soon as you get it4 ,avoid buying much at a time1 unless you can keep it in a very cool place4 ,when sour1 it is unfit to eat4 ,common indian meal is much the best for use4 ,,indian ,,rye ,,bread4--,two quarts of indian meal1 two quarts of rye meal1 three pints of milk or water1 two tea-spoonfuls of salt1 half a pint of strong fresh yeast4 ,having sifted the rye and indian meal in a large pan1 mix them well together1 adding the salt4 ,boil the milk or water in a sauce-pan1 and when scalding hot pour it on the meal1 and stir the whole very hard4 ,if too stiff1 add a little more warm water4 ,let it stand till it becomes only of a lukewarm heat1 and then stir in the yeast4 ,knead the mixture into a stiff dough1 and knead it long and hard for at least half an hour4 ,then cover the pan with a thick cloth that has been previously warmed1 and set it near the fire to rise4 ,when the dough is quite light1 and cracked all over the top1 take it out of the pan2 divide the mass in half1 make it into two loaves1 knead each loaf well for ten minutes or more1 and then cover and set them again near the fire for about half an hour4 ,by this time have the oven ready1 put in the loaves directly1 and bake them at least an hour and a half4 ,this bread is considered very wholesome4 ,should you find the dough sour1 you may rectify it by kneading in a tea-spoonful of soda or pearlash1 dissolved in a little warm water4 ,,indian ,,wheat ,,bread4--,this is made in the above manner1 substituting wheat for rye flour4 ,in any sort of home-made bread1 7either white or brown7 a handful or more of indian meal will be found an improvement1 rendering it moist and sweet4 ,,boston ,,rye ,,and ,,indian ,,bread4--,two quarts of indian meal1 two quarts of rye meal1 half a pint of strong fresh yeast1 half a pint of ,west ,india molasses1 a small table-spoonful of salt4 ,sift the rye and indian meal into a large pan or wooden bowl2 and mix them well together1 adding a little salt4 ,have ready half a pint of water1 warm but not hot4 ,mix with it the molasses1 and then stir into it the yeast4 ,make a hole in the middle of the pan of meal1 pour in the liquid1 and then with a spoon work into it a portion of the flour that surrounds the hole1 till the liquid in the centre becomes a thick batter4 ,sprinkle the top with rye meal1 lay a thick cloth over the pan1 and set it in a warm place to rise4 ,in three or four hours it should be light enough to appear cracked all over the surface4 ,then pour into the middle 7by degrees7 about a pint of warm water1 7it must not be hot17 and as you pour mix it well all through the dough1 till the whole becomes a round mass4 ,sprinkle some rye flour on the dough1 and having floured your hands1 knead it long and hard1 7at least half an hour1 and after it ceases to stick to your hands17 turning it over as you proceed4 ,then sprinkle the dough again with flour1 cover it1 and again set it in a warm place to rise4 ,have the oven ready1 and of the proper heat1 so that the bread may be put in as soon as it has completely risen the second time4 ,when perfectly light1 the dough will stand high1 and the surface will be cracked all over4 ,this quantity will be sufficient for a common-sized loaf4 ,set it directly into the oven1 and bake it about two hours4 ,when bread has done rising1 it will fall again if not put into the oven4 ,as soon as it is done1 wrap it immediately in a clean coarse towel wet with cold water1 and stand it up on end till it is cool4 ,this is a palatable1 cheap1 and wholesome bread4 ,it may be baked in a deep tin or iron pan4 ,if the dough should have stood so long as to become sour1 7which it will1 if mixed over night17 restore it by kneading in a small tea-spoonful of pearlash or saleratus melted in a little warm water4 ,,egg ,,pone4--,three eggs1 a quart of indian meal1 a large table-spoonful of fresh butter1 a small tea-spoonful of salt1 a half pint 7or more7 of milk4 ,beat the eggs very light1 and mix them with the milk4 ,then stir in1 gradually1 the indian meal1 adding the salt and butter4 ,it must not be a batter1 but a soft dough1 just thick enough to be stirred well with a spoon4 ,if too thin1 add more indian meal2 if too stiff1 thin it with a little more milk4 ,beat or stir it long and hard4 ,butter a tin or iron pan4 ,put the mixture into it1 and set the pan immediately into an oven1 which must be moderately hot at first1 and the heat increased afterward4 ,a ,dutch oven is best for this purpose4 ,it should bake an hour and a half or two hours1 in proportion to its thickness4 ,send it to table hot1 and cut into slices4 ,eat it with butter1 or molasses4 ,,indian ,,mush4--,have ready on a clear fire a pot of boiling water4 ,stir into it1 by degrees1 7a handful at a time17 sufficient indian meal to make a very thick porridge1 and then add a very small portion of salt1 allowing not more than a level tea-spoonful to a quart of meal4 ,you must keep the pot boiling all the time you are stirring in the meal2 and between every handful stir hard with the mush-stick1 7a round stick about half a yard long1 flattened at the lower end17 as1 if not well stirred1 the mush will be lumpy4 ,after it is sufficiently thick and smooth1 keep it boiling an hour longer1 stirring it occasionally4 ,then cover the pot closely1 and hang it higher up the chimney1 or set it on hot coals on the hearth1 so as to simmer it slowly for another hour4 ,the goodness and wholesomeness of mush depends greatly on its being long and thoroughly boiled4 ,it should also be made very thick4 ,if well made1 and well cooked1 it is wholesome and nutritious2 but the contrary1 if thin1 and not sufficiently boiled4 ,it is not too long to have it three or four hours over the fire1 first boiling1 then simmering4 ,on the contrary1 it will be better for it4 ,the coarser the corn meal the less cooking it requires4 ,send it to table hot1 and in a deep dish4 ,eat it with sweet milk1 buttermilk1 or cream1 or with butter and sugar1 or with butter and molasses2 making a hole in the middle of your plate of mush1 putting some butter into the hole1 and then adding the sugar or molasses4 ,cold mush that has been left may be cut into slices1 or mouthfuls1 and fried next day1 in butter1 or in nice dripping of veal1 beef1 or pork2 but not mutton or lamb4 ,,indian ,,hasty ,,pudding4--,put two quarts of milk into a clean pot or sauce-pan4 ,set it over the fire1 adding a level tea-spoonful of salt1 and1 when it comes to a boil1 stir in a lump of fresh butter about the size of a goose egg4 ,then add 7a handful at a time7 sufficient indian meal to make it very thick1 stirring it all the while with a mush stick4 ,keep it boiling well1 and continue to throw in indian meal till it is so thick that the stick stands upright in it4 ,then send it to table hot1 and eat it with milk1 cream1 or molasses and butter4 ,what is left may be cut into slices1 and fried next day1 or boiled in a bag4 ,,indian ,,meal ,,gruel4--,this is an excellent food for the sick4 ,having sifted some indian meal1 mix in a quart bowl three table-spoonfuls of the meal with six of cold water4 ,stir it smooth1 and press out the lumps against the side of the bowl4 ,have ready a very clean sauce-pan1 entirely free from grease1 with a pint of boiling water4 ,pour this1 scalding hot1 on the mixture in the bowl1 a little at a time1 and stir it well1 adding a pinch of salt4 ,then put the whole back into the sauce-pan4 ,set it on hot coals and stir it till it boils1 making the spoon go down to the bottom to prevent the gruel from burning4 ,after it has come to a boil1 let it continue boiling half an hour1 stirring it frequently1 and skimming it4 ,give it to the invalid warm1 in a bowl or tumbler1 to be eaten with a tea-spoon4 ,it may be sweetened with a little sugar4 ,when the physician permits1 some grated nutmeg may be added2 also1 a very little wine4 ,,rye ,,mush4--,to make smooth rye mush1 sift a quart or more of rye meal into a pan1 and gradually pour in sufficient cold water to make a very thick batter1 stirring it hard with a spoon as you proceed1 and carefully pressing out all the lumps against the side of the pan4 ,add a very little salt4 ,the batter must be so thick at the last that you can scarcely stir it4 ,then thin it with a little more water1 and see that it is quite smooth4 ,rye1 and also wheat flour1 have a disposition to be more lumpy than corn meal1 when made into mush4 ,when thoroughly mixed and stirred1 put it into a pot1 place it over the fire and boil it well1 stirring it with a mush-stick till it comes to a hard boil2 then place it in a diminished heat1 and simmer it slowly till you want to dish it up4 ,eat it warm1 with butter and molasses1 or with sweet milk1 or fresh buttermilk4 ,rye mush is considered very wholesome1 particularly in cases of dyspepsia4 ,,common ,,hoe-,,cake4--,take an earthen or tin pan1 and half fill it with coarse indian meal1 which had best be sifted in4 ,add a little salt4 ,have ready a kettle of boiling water4 ,pour into the indian meal sufficient hot water 7a little at a time17 to make a stiff dough1 stirring it with a spoon as you proceed4 ,it must be thoroughly mixed1 and stirred hard4 ,if you want the cakes for breakfast1 mix this dough over night2 cover the pan1 and set it in a cool place till morning4 ,if kept warm1 it may turn sour4 ,early next morning1 as soon as the fire is burning well1 set the griddle over it1 and take out the dough1 a handful at a time4 ,flatten and shape it by patting it with your hands1 till you form it into cakes about the size of a common saucer1 and half an inch thick4 ,when the griddle is quite hot1 lay on it as many cakes as it will hold1 and bake them brown4 ,when the upper side is done1 slip a broad knife beneath and turn them over4 ,they must be baked brown on both sides4 ,eat them warm1 with buttermilk1 sweet milk1 butter1 molasses1 or whatever is most convenient4 ,if you intend these cakes for dinner or supper1 mix them as early in the day as you can1 and 7covering the pan7 let them stand in a cool place till wanted for baking4 ,in cold weather you may save trouble by mixing over night enough to last the next day for breakfast1 dinner1 and supper2 baking them as they are wanted for each meal4 ,or they may be all baked in the morning1 and eaten cold2 but they are then not so palatable as when warm4 ,they will be less liable to stick1 if before each baking the griddle is dredged with wheat flour1 or greased with a bit of fat pork stuck on a fork4 ,you may cover it all over with one large cake1 instead of several small ones4 ,this cake is so called1 because in some parts of ,america it was customary to bake it on the iron of a hoe1 stood up before the fire4 ,it is better known by that name than by any other4 ,,common ,,griddle ,,cake4--,a quart of indian meal1 sufficient warm water to make a soft dough1 a small tea-spoonful of salt4 ,put the indian meal into a pan1 and add the salt4 ,make a hole in the centre of the meal1 and pour in a little warm water4 ,then mix it with a large1 strong spoon1 adding1 by degrees1 water enough to make a soft dough4 ,flour your hands1 and knead it into a large lump--divide it into two equal portions4 ,flour your pasteboard1 lay on it the first lump of dough1 and roll it out about an inch thick4 ,then1 7having already heated your griddle17 lay the cake upon it1 spreading it evenly1 and make it a good round shape4 ,it should cover the whole surface of the griddle1 which must first be greased1 either with butter or lard tied in a rag1 or with a bit of fat fresh pork4 ,bake it well2 and when one side is well browned1 turn it on the other1 taking care not to break it4 ,send it to table hot1 cut into three-cornered pieces--split and butter them4 ,as soon as the first cake is sent in1 put on the other to bake4 ,this is one of the plainest and simplest preparations of indian cake2 and is very good when warm4 ,,plain ,,johnny ,,cake4--,a quart of indian meal1 a pint of warm water1 a level tea-spoonful of salt4 ,sift a quart of indian meal into a pan4 ,make a hole in the middle1 and pour in a pint of warm water1 adding the salt4 ,with a spoon mix the meal and water gradually into a soft dough4 ,stir it very hard for a quarter of an hour or more1 till it becomes light and spongy4 ,then spread the dough1 smooth and evenly1 on a stout1 flat board4 ,a piece of the head of a flour barrel will serve for this purpose4 ,place the board nearly 7but not quite7 upright1 and set a smoothing-iron or a stone against the back to support it4 ,bake it well4 ,when done1 cut it into squares1 and send it hot to table1 split and buttered4 ,you may eat molasses with it4 ,,very ,,plain ,,indian ,,dumplings4--,sift some indian meal into a pan2 add about a salt-spoon of salt to each quart of meal1 and scald it with sufficient boiling water to make a stiff dough4 ,pour in the water gradually1 stirring as you pour4 ,when the dough becomes a stiff lump divide it into equal portions2 flour your hands1 and make it into thick flat dumplings1 about as large round as the top of a glass tumbler1 or a breakfast cup4 ,dredge the dumplings on all sides with flour1 put them into a pot of boiling water1 7if made sufficiently stiff they need not be tied in cloths17 and keep them boiling hard till thoroughly done4 ,try them with a fork1 which must come out quite clean1 and with no clamminess sticking to it4 ,they are an excellent appendage to salt pork or bacon1 serving them up with the meat2 or they may be eaten afterwards with butter and molasses1 or with milk sweetened well with brown sugar1 and flavored with a little ground cinnamon4 ,on no account boil them with meat4 ,,indian ,,muffins4--,a pint and a half of yellow indian meal1 sifted2 a handful of wheat flour2 a quarter of a pound of fresh butter2 a quart of milk2 four eggs2 a very small tea-spoonful of salt4 ,put the milk into a sauce-pan4 ,cut the butter into it4 ,set it over the fire and warm it till the butter is very soft1 but not till it melts4 ,then take it off1 stir it well till all mixed1 and set it away to cool4 ,beat four eggs very light1 and when the milk is cold1 stir them into it alternately with the meal1 a little at a time1 of each4 ,add the salt4 ,beat the whole very hard after it is all mixed4 ,then butter some muffin-rings on the inside4 ,set them in a hot oven1 or on a heated griddle2 pour some of the batter into each1 and bake the muffins well4 ,send them hot to table1 continuing to bake while a fresh supply is wanted4 ,pull them open with your fingers1 and eat them with butter1 to which you may add molasses or honey4 ,these muffins will be found excellent1 and can be prepared in a very short time2 for instance1 in three quarters or half an hour before breakfast or tea4 ,this mixture may be baked in waffle-irons1 as waffles4 ,butter them1 and have on the table a glass bowl with powdered sugar and powdered cinnamon1 to eat with these waffles4 ,,corn ,,meal ,,breakfast ,,cakes4--,a quart of indian meal2 a handful or more of wheat flour2 a large salt-spoon of salt2 a quart of warm water2 an additional pint of lukewarm water2 a bit of pearlash the size of a hazle-nut1 or the same quantity of soda or saleratus4 ,mix over night1 in a large pan1 the indian meal1 the wheat flour and salt4 ,pour on gradually a quart of warm water1 7warm but not hot17 and stir it in with a large wooden or iron spoon1 so as to form a very soft dough4 ,cover the pan1 and set it on the dresser till morning4 ,in the morning thin the dough with another pint of warm water1 so as to make it into a batter1 having first dissolved in the water a salt-spoonful of powdered pearlash or saleratus1 or a bit the size of a hazle-nut4 ,beat the mixture hard4 ,then cover it1 and let it stand near the fire for a quarter of an hour before you begin to bake it4 ,bake it in thin cakes on a griddle4 ,send them to table hot1 and eat them with butter and molasses1 or honey4 ,,indian ,,rice ,,cakes4--,take equal quantities of yellow indian meal and well boiled rice4 ,mix them together in a pan1 the meal and rice alternately1 a little at a time of each4 ,the boiled rice may be either hot or cold2 but it will be rather best to mix it hot4 ,having first mixed it with a spoon1 knead it well with your hands2 moistening it with a little milk or water1 if you find it too stiff4 ,have ready1 over the fire1 a heated griddle4 ,grease it with fresh butter tied in a clean rag2 and having made the mixture into flat round cakes1 bake them well on both sides4 ,eat them with butter and sugar1 or butter and molasses1 or with butter alone4 ,,pumpkin ,,indian ,,cakes4--,take equal portions of indian meal1 and stewed pumpkin that has been well mashed and drained very dry in a sieve or cullender4 ,put the stewed pumpkin in a pan1 and stir the meal gradually into it1 a spoonful at a time1 adding a little butter as you proceed4 ,mix the whole thoroughly1 stirring it very hard4 ,if not thick enough to form a stiff dough1 add a little more indian meal4 ,make it into round1 flat cakes1 about the size of a muffin1 and bake them over the fire on a hot griddle greased with butter4 ,or lay them in a square iron pan1 and bake them in an oven4 ,send them to table hot1 and eat them with butter4 ,,excellent ,,buckwheat ,,cakes4--,a quart of buckwheat meal1 sifted2 a level tea-spoonful of salt2 a small half pint or a large handful of indian meal2 two large table-spoonfuls of strong fresh brewer's yeast or four table-spoonfuls of home-made yeast2 sufficient lukewarm water to make a moderate batter4 ,mix together the buckwheat and indian meal1 and add the salt4 ,make a hole in the centre of the meal1 and pour in the yeast4 ,then stir in gradually1 from a kettle1 sufficient tepid or lukewarm water to make a moderately thick batter when united with the yeast4 ,cover the pan1 set it in a warm place1 and leave it to rise4 ,it should be light in about three hours4 ,when it has risen high1 and is covered with bubbles1 it is fit to bake4 ,have ready a clean griddle well heated over the fire4 ,grease it well with a bit of fresh butter tied in a clean white rag1 and kept on a saucer near you4 ,then dip out a large ladleful of the batter1 and bake it on the griddle2 turning it when brown1 with the cake-turner1 and baking it brown on the other side4 ,grease the griddle slightly between baking each cake1 or scrape it smooth with a broad knife4 ,as fast as you bake the cakes1 lay them1 several in a pile1 on a hot plate4 ,butter them1 and if of large size cut them across into four pieces4 ,or send them to table to be buttered there4 ,trim off the edges before they go in4 ,if your batter has been mixed over night1 and is found sour in the morning1 dissolve a salt-spoon of pearlash or saleratus in a little lukewarm water1 stir it into the batter1 let it stand a quarter of an hour1 and then bake it4 ,the alkali will remove the acidity1 and increase the lightness of the batter4 ,if you use soda for this purpose it will require a tea-spoonful4 ,if the batter is kept at night in so cold a place as to freeze1 it will be unfit for use4 ,do not grease the griddle with meat-fat of any sort4 ,,nice ,,rye ,,batter ,,cakes4--,a quart of lukewarm milk1 two eggs1 a large table-spoonful of fresh1 brewer's yeast or two of home-made yeast2 sufficient sifted rye meal to make a moderate batter2 a salt-spoon of salt2 having warmed the milk1 beat the eggs very light1 and stir them gradually into it1 alternately with the rye meal1 adding the salt4 ,put in the meal1 a handful at a time1 till you have the batter about as thick as for buckwheat cakes4 ,then stir in the yeast1 and give the batter a hard beating1 seeing that it is smooth and free from lumps4 ,cover the pan1 and set it in a warm place to rise4 ,when risen high1 and covered with bubbles1 the batter is fit to bake4 ,have ready over the fire a hot griddle1 and bake the cakes in the manner of buckwheat4 ,send them to table hot1 and eat them with butter1 molasses1 or honey4 ,yeast powders1 used according to the directions that accompany them1 and put in at the last1 just before baking1 are an improvement to the lightness of all batter cakes1 provided that real yeast or eggs are also in the mixture4 ,but it is not well to depend on the powders exclusively2 particularly when real yeast is to be had4 ,the lightness produced by yeast powders alone1 is not the right sort2 and though the cakes are eatable1 they are too tough and leathery to be wholesome4 ,as auxiliaries to genuine yeast1 and to beaten eggs1 yeast powders are excellent4 ,but not as the sole dependence4 ,indian batter cakes may be made as above2 or rye and indian meal be mixed in equal proportions4 ,,indian ,,cup ,,cakes4--,a pint and a half of yellow ,indian meal2 half a pint of wheat flour2 a pint and a half of sour milk2 7buttermilk is best27 a small tea-spoonful of saleratus or soda dissolved in warm water2 two eggs2 a level tea-spoonful of salt4 ,sift the indian and wheat meal into a pan and mix them well1 adding the salt4 ,if you have no buttermilk or other sour milk at hand1 turn some sweet milk sour by setting a pan of it in the sun1 or stirring in a spoonful of vinegar4 ,take out a small tea-cupful of the sour milk1 and reserve it to be put in at the last4 ,beat the eggs very light1 and then stir them1 gradually1 into the milk1 alternately with the meal1 a little at a time of each4 ,lastly1 dissolve the soda or saleratus1 and stir it into the cup of sour milk that has been reserved for the purpose4 ,it will effervesce2 stir it while foaming into the mixture1 which should be a thick batter4 ,have ready some tea-cups1 or little deep tins4 ,butter them well2 nearly fill them with the batter1 and set them immediately into a rather brisk oven4 ,the cakes must be thoroughly baked all through4 ,when done1 turn them out on large plates1 and send them hot to the breakfast or tea-table4 ,split them into three pieces1 and eat them with butter4 ,the soda will entirely remove the acidity of the milk1 which will effervesce the better for being sour at first1 adding therefore to the lightness of the cake4 ,taste the milk1 and if you find that the slightest sourness remains1 add a little more dissolved soda4 ,all the alkalies1 pearlash1 saleratus1 soda1 and sal-volatile1 will remove acidity1 and increase lightness2 but if too much is used1 they will impart a disagreeable taste4 ,it is useless to put lemon or orange juice into any mixture that is afterwards to have one of these alkalies1 as they will entirely destroy the flavor of the fruit4 ,,carolina ,,rice ,,cakes4--,having picked and washed half a pint of rice1 boil it by itself till the grains lose all form1 and are dissolved into a thick mass or jelly4 ,while warm1 mix into it a large lump of the best fresh butter1 and a salt-spoonful of salt4 ,pour into a bowl a moderate sized tea-cupful of ground rice flour1 and add to it as much milk as will make a tolerably stiff batter4 ,stir it till it is quite smooth1 and free from lumps4 ,then mix it thoroughly with the boiled rice4 ,beat six eggs as light as possible1 and stir them1 gradually1 into the mixture4 ,bake it on a griddle1 in cakes about as large round as a saucer4 ,eat them warm with butter2 and have on the table1 in a small bowl1 some powdered white sugar and nutmeg1 for those who like it4 ,,aunt ,,lydia',s ,,corn ,,cake4--,sift into a large pan a quart of yellow corn meal1 and add a level tea-spoonful of salt1 7not more47 ,have ready a pint of boiling milk1 sufficient to make a soft dough4 ,mix the milk hot into the corn meal1 and add about a quarter of a pound1 or half a pint of nice fresh butter4 ,having beaten five eggs till very light and thick1 stir them gradually into the mixture1 and set it to cool4 ,all preparations of corn meal require much beating and stirring4 ,have ready some small tin pans1 about four or five inches square1 and two or three inches deep4 ,they are especially good for baking such cakes1 7far better than patty-pans17 and are made by any tinsmith4 ,grease the pans with the same butter you have used in mixing the cakes4 ,fill the pans to the top with the above mixture1 that the heat may immediately catch the surface1 and cause it to puff up high above the edges of the pan4 ,if properly mixed1 and well beaten1 there is no danger of it running over4 ,if only half filled1 and not very light1 the mixture when baking will sink down1 and become heavy and tough4 ,set these cakes immediately into a moderate oven4 ,bake them brown1 and send them to the breakfast table hot4 ,split and butter them4 ,they may be baked in muffin rings1 but the small square pans are best4 ,this is the very best preparation of ,indian cakes4 ,if exactly followed1 we believe there is none superior2 as is the opinion of all persons who have eaten them4 ,the cook from whom this receipt was obtained1 is a ,southern colored woman1 called ,aunt ,lydia4 ,the above quantities will furnish cakes only for a small family4 ,if the family is of tolerable size1 double the proportions of each article--as for instance1 two quarts of ,indian meal1 one quart of milk1 half a pound of butter1 and ten eggs1 with a level table-spoonful of salt4 ,let them be well baked2 not scorched on the top1 and raw at the bottom4 ,we recommend them highly as the perfection of corn cakes1 if well made1 well baked1 and with all the ingredients of the best quality4 ,use yellow indian meal in preference to white4 ,the yellow is sweeter1 has more of the true corn taste1 and its color shows at once what it is4 ,the white has less flavor1 and may be mistaken for very coarse wheat4 ,it is difficult to keep corn meal good for the whole year4 ,before the new corn meal is in market1 the old is apt to become musty4 ,if you live in a city it is best to buy it as you want it2 a few pecks at a time4 ,if in the country1 sift your barrel of corn meal soon after it is brought2 divide it1 and keep it in several different vessels1 always well covered4 ,,short ,,cake4--,as this requires no rising1 it may be mixed and prepared at half an hour's notice4 ,take a quart and a pint of wheat flour1 sift it into a pan1 and divide into three parts three quarters of a pound of nice fresh butter4 ,cut up one piece into the pan of flour1 and mix it into a dough with a broad knife1 adding1 as you proceed1 as little water as will be barely sufficient4 ,the water must be very cold4 ,roll out this lump of paste1 dredge it slightly with flour1 fold it up1 and roll it out again4 ,then cover it with a second division of the butter1 put on the sheet of paste with the knife1 and dispersed at equal distances4 ,sprinkle it with flour1 fold it1 and roll out the sheet again4 ,put on the remainder of the butter as before1 in bits equally dispersed4 ,fold1 dredge1 and roll out the dough into a rather thin sheet4 ,cut it into small round cakes with the edge of a tumbler1 or something like it1 using up the clippings of paste left at the last to make one more cake4 ,have ready a hot griddle or oven4 ,put on the cakes so as not to touch each other1 and bake them light brown on both sides4 ,send them to table hot1 to be split and buttered4 ,mix and roll out these cakes as fast as possible1 and avoid handling them more than you need4 ,paste made slowly is never light or flakey4 ,mix quick and roll quick4 ,this is a good plain paste for fruit pot-pies or dumplings4 ,you may make common short cake for very healthy people1 with two quarts of flour1 a quarter of a pound of fresh butter1 and a quarter of a pound of lard1 mixed into the pan of meal with a very little cold water1 and a second quarter of lard spread all over the sheet of paste1 after rolling it out4 ,fold1 sprinkle1 and roll it out again into one round griddle cake1 or two if you have enough of dough4 ,take care1 in baking1 not to have it smoked or blackened at the edge4 ,when done1 cut it into pie pieces1 and send it to table to be split and buttered4 ,,half ,,moons4--,of this paste you may make half-moon pies4 ,cut the paste into round cakes4 ,on half the circle1 lay plenty of stewed fruit well sweetened1 7for instance1 stewed dried peach17 fold over it the other half1 pinch the two edges together1 and crimp them4 ,bake them in an oven1 and eat them fresh4 ,if you have fruit in the house ready stewed1 half-moon pies can be got up for a plain dessert on an emergency4 ,either mince meat1 or sausage meat1 may be baked in half-moons4 ,they will bake very nicely1 laid side by side1 in large square tin pans1 first dredged slightly with flour4 ,,soft ,,muffins4--,warm a quart of milk1 and melt in it a quarter of a pound of the best fresh butter1 cut into bits4 ,when melted1 stir it about1 and set it away to cool4 ,beat four eggs till very thick and light1 and stir them gradually into a pan of milk1 and butter when it is quite cold4 ,then1 by degrees1 stir in enough of sifted flour to make a batter as thick as you can well beat it4 ,then1 at the last1 stir in three table-spoonfuls of baker's or brewer's yeast4 ,cover the pan of batter with a double cloth1 and set it on the hearth 7or some other warm place7 to rise1 but it must not be allowed to get hot4 ,it should have risen nearly to the top of the pan1 and be covered with bubbles in about three hours4 ,the griddle being heated1 grease it with nice butter tied in a rag2 take a ladleful of batter out of the pan1 pour it into the ring1 and bake the muffins4 ,send them hot to table1 and split and butter them4 ,these are superior to all muffins4 ,those who have eaten them will never desire any others1 if this receipt has been faithfully followed4 ,try it4 ,,sally ,,lunn ,,cake4--,this is a favorite tea cake1 and so universally liked that it is well to make a liberal quantity of the mixture1 and bake it in two loaves4 ,sift into a large pan three pounds of fine flour4 ,warm in a quart of milk half a pound of fresh butter1 and add a small tea-spoonful of salt1 six eggs well beaten1 and add1 gradually1 two wine glasses of excellent fresh yeast4 ,mix the flour well into the pan1 7a little at a time7 and beat the whole very hard4 ,divide this quantity into two equal portions1 and set it to rise in two pans4 ,cover it with thick cloths1 and set it on the hearth to rise4 ,when quite light1 grease two loaf-pans with the same butter used for the cakes1 and bake it in a moderate oven1 keeping up the heat steadily to the last4 ,it should be thoroughly done all through4 ,send it to table hot1 cut in slices1 but the slices left standing as in a pound cake at a party4 ,the ,sally ,lunn mixture may be baked on a griddle1 as muffins in muffin rings1 and split and buttered at table4 ,in mixing this cake1 add neither sugar nor spice4 ,they do not improve1 but spoil it1 as would be found on trial4 ,it is the best of plain tea cakes1 if properly made and baked4 ,,delaware ,,cakes4--,this is a plain tea cake4 ,sift into a pan two quarts of flour4 ,cut up half a pound of fresh butter1 and rub it into the flour with your hands4 ,beat five eggs very light and thick2 make a hole in the centre of the flour1 and gradually stir the beaten eggs1 in turn with a pint of milk4 ,then add a jill of fine fresh yeast4 ,mix the whole thoroughly with a broad knife4 ,transfer it to large square tin pans4 ,cover it with a clean flannel1 and set it on the hearth to rise4 ,when it is quite light1 and cracked all over the surface1 divide the dough into cakes and bake them in muffin rings1 on a griddle or in a stove4 ,if baked in one large cake1 there is a risk of their being made heavy1 by cutting them when hot4 ,to make sweet cakes with the above mixture1 add gradually to the flour in the pan1 half a pound of powdered sugar before you rub in the butter1 and after the eggs and milk4 ,stir in a wineglass of rosewater1 or less1 if it is very strong1 7which rosewater seldom is7 and also it loses much of its strength in cooking4 ,or1 substitute the yellow rind and juice of a lemon1 and some powdered nutmeg4 ,they will then be a cake for company2 otherwise1 they will be for family teas4 ,either plain or sweet they are very good4 ,we rather prefer them plain4 ,if plain1 omit even sugar4 ,sugar1 without other flavoring1 gives plain tea cakes a faint sickly taste1 and is better left out entirely1 except for children--and they like any kind of sweetness1 however little4 ,,maryland ,,biscuit4--,take two quarts of sifted wheat flour1 and add a small tea-spoonful of salt4 ,rub into the pan of flour a large quarter of a pound of lard1 and add1 gradually1 warm milk enough to make a very stiff dough4 ,knead the lump of dough long and hard1 and pound it on all sides with a rolling-pin4 ,divide the dough into several pieces1 and knead and pound each piece separately4 ,this must go on for two or three hours1 continually kneading and pounding1 otherwise it will be hard1 tough1 and indigestible4 ,then make it into small round thick biscuits1 prick them with a fork1 and bake them a pale brown4 ,this is the most laborious of cakes1 and also the most unwholesome1 even when made in the best manner4 ,we do not recommend it2 but there is no accounting for tastes4 ,children should not eat these biscuits--nor grown persons either1 if they can get any other sort of bread4 ,when living in a town where there are bakers1 there is no excuse for making ,maryland biscuit4 ,believe nobody that says they are not unwholesome4 ,yet we have heard of families1 in country places1 where neither the mistress nor the cook knew any other preparation of wheat bread4 ,better to live on indian cakes4 ,,home-,,made ,,bread4--,you cannot have good bread without good flour1 good yeast1 good kneading1 and good baking1 all united4 ,like many other things1 the best flour is always the cheapest in the end4 ,there is none better than that which comes from the mills of ,hiram ,smith1 ,rochester1 ,new ,york4 ,all flour should be kept in a dry place1 damp being always injurious to it4 ,good flour goes farther than that of inferior quality1 and is both whiter and lighter4 ,no skill will avail either in making or baking bread1 if the flour is of bad quality4 ,flour will keep much better if1 as soon as a new barrel is brought in1 the whole of it is sifted1 and divided in several buckets4 ,flour buckets1 made for the purpose1 are short and wide1 are broader at the bottom than the top1 and have handles and lids4 ,they are to be had of all coopers4 ,yeast must always be of the best quality1 strong and fresh4 ,with too much yeast the bread will be bitter2 with too little it will be heavy2 with stale yeast it will be heavy1 sour1 and dark-colored4 ,if baked too little1 it becomes tough and clammy4 ,we deprecate the practice of putting hartshorn in bread4 ,it gives it a bad taste2 and even if it produces a sort of factitious lightness1 it also renders it tough and difficult to masticate1 however nice it may look4 ,also1 it is very unwholesome4 ,the oven should be heated in time1 to set in the bread as soon as ready4 ,when once it has risen to its utmost lightness1 it will fall and turn sour if permitted to stand4 ,the only remedy for sour bread is1 to melt a table-spoonful of soda or pearlash in tepid water1 and sprinkle it over the dough1 which must then be kneaded again1 after it has rested half an hour4 ,in summer1 do not begin your bread over night2 it will certainly be sour before morning4 ,in winter you may do so1 but keep it all night in a warm 7though not a hot7 place4 ,if the dough freezes1 you may throw it away at once4 ,to knead1 double up your hands1 put them deep into the dough1 and work it with your knuckles1 exerting all your strength4 ,when the dough sticks to them no longer1 but leaves your bent fingers clean and clear1 it is time to cease kneading1 for you have done enough for that time4 ,sift into a deep pan1 or large wooden bowl1 a peck of fine wheat flour1 7adding a large table-spoonful of salt17 and mix the water with half a pint of strong fresh brewer's yeast1 or near a whole pint if the yeast is home-made4 ,pour this into the hole1 in the middle of the heap of flour4 ,mix in with a wooden spoon1 a portion of the flour from the surrounding edges of the hole so as to make a thick batter1 and having sprinkled dry flour over the top1 let it rest for near an hour4 ,this is called setting the sponge1 or making the leaven4 ,when it has swelled up to the surface1 and burst through the coating of flour that covered the hole1 pour in as much more lukewarm water as will suffice to mix the whole gradually into a dough4 ,knead it hard and thoroughly1 leaving no lumps in it1 and continue to knead till the dough leaves your hands4 ,throw over it a clean thick cloth1 and set it in a warm place to rise again4 ,when it is quite light and cracked all over the surface1 divide it into loaves1 and give each loaf a little more kneading1 and let it rest till it has risen as high as it will4 ,have your oven quite ready1 and 7having transferred the loaves to pans1 sprinkled with flour17 bake them well4 ,try the heat of the oven by previously throwing in a little flour4 ,if it browns well1 and you can hold your hand in the heat while you count twenty1 it is a good temperature for bread4 ,if the flour scorches black the oven is too hot1 so leave the oven open a little while till it becomes cooler4 ,as soon as the bread is quite done1 take out the loaves1 wrap each tightly in a clean coarse cloth1 damped by sprinkling it with water1 and stand them up on their edges4 ,this will prevent the crust from becoming too hard4 ,keep the loaves wrapped up after they are deposited in the bread box4 ,,rolls--,are made as above1 except that they are mixed with warm milk instead of water1 and a little fresh butter rubbed into the dough4 ,,twist ,,bread4--,before you put the dough into the baking pans1 divide it equally into long thick rolls1 7smaller at the ends7 and plait or twist three together4 ,,bran ,,bread--,is made like any other1 only of bran meal2 and in setting the sponge1 put wheat flour into the hole1 and add to the liquid half a tea-cupful of nice brown sugar4 ,bran bread should look very brown4 ,it should be eaten fresh4 ,when stale1 it is too dry and hard4 ,bran batter cakes are made and baked like buckwheat4 ,,rye ,,bread4--,is made like wheat bread1 but that it requires more kneading and baking4 ,rye batter cakes1 made like buckwheat1 should have one half corn meal4 ,,bread ,,biscuits4--,when making bread after the dough has risen very light1 take from it a quart or more2 knead into it a quarter of a pound of fresh butter1 and form it into tall rolls4 ,bake them in an oven1 and when done break them apart1 but do not cut them with a knife--or1 bake them in flat biscuits1 to be split and buttered4 ,bread dough1 with some butter added to the mixture1 will make plain cakes for children1 with the addition of white sugar1 powdered cinnamon1 some good raisins1 7stoned17 cut in half1 and dredged well with flour1 to prevent their clodding or sinking4 ,a beaten egg mixed into the dough is an improvement4 ,children1 7accustomed only to plain living17 like these cakes very well1 but they must be light and well baked4 ,,bread ,,cakes4--,take slices of stale wheat bread1 that has been well made and light4 ,there should be enough to fill a pint bowl1 closely packed4 ,put the bread into a deep dish1 and pour boiling water upon it4 ,while the bread is soaking1 mix in a crock or jar a pint of milk1 and a pint of wheat flour4 ,put the soaked bread into a cullender1 and let the water drain off4 ,when the water is drained away1 beat the bread lightly with a fork1 but do not press or mash it4 ,beat two eggs very light and thick1 and gradually stir them into the flour and milk4 ,then stir in the bread4 ,bake the mixture on a griddle in the manner of buckwheat cakes1 and eat them hot with butter4 ,this quantity is for a small family of four persons4 ,for a family of moderate size1 take a quart of stale bread1 a quart of milk1 a quart of flour1 and four eggs4 ,for a large family1 two quarts of bread1 two quarts of milk1 two quarts of flour1 and eight eggs4 ,this quantity will not be more than sufficient for a large family1 as they will all like these cakes4 ,if you have not enough of stale bread in the house1 send for a stale loaf1 rather than not have the proper proportion for the cakes4 ,,milk ,,biscuit4--,warm a pint of milk on the top of the stove1 and cut up in it half a pound of fresh butter1 to soften1 but not to melt4 ,sift into a pan two quarts of flour2 make a hole in the middle of the flour1 and pour into it the milk and butter4 ,beat two eggs till very thick and smooth1 and pour them in also4 ,lastly1 pour into the hole two wine-glasses of strong fresh brewer's or baker's yeast2 or1 three of good home-made yeast4 ,mix altogether with a broad knife1 till it becomes a lump of soft dough4 ,then knead it well on your pasteboard1 and make it into round rolls or balls4 ,knead every ball separately4 ,flatten them with your hand into thick biscuits1 and prick every one with a fork4 ,lay them separately in buttered square pans1 and set them to rise4 ,if all is right1 they will be light in little more than an hour4 ,when quite light1 7risen high and cracked all over7 set them in a moderate oven1 and bake them a light brown4 ,they should be eaten quite fresh4 ,,rusk4--,sift a quart of flour into a pan4 ,make a hole in the centre1 and pour in a quarter of a pound of fresh butter1 cut up and softened in half a pint of milk warmed on the stove4 ,beat two eggs very light1 and mix them gradually into the hole in the pan of flour1 in turn with a small wine-glass of rose water2 or a table-spoonful of the rose water if as strong as it should be1 adding a large tea-spoonful of powdered mace1 nutmeg1 and cinnamon4 ,lastly1 a wine-glass and a half of fresh brewer's yeast4 ,mix those articles well into the flour1 till it becomes a lump of soft dough4 ,knead it well on your pasteboard1 and divide it into pieces of equal size4 ,knead each piece separately4 ,form them so as to be tall and high1 when finished4 ,butter an iron pan1 lay the rusks in it side by side1 and set them in a warm place to rise again4 ,when quite light1 bake them in a moderate oven1 and sift sugar over them when cool4 ,,dry ,,rusks4--,dry rusks are used for infant's food1 and for invalids4 ,they are made plain1 without any butter1 spice1 or rose water1 and after being once baked are split1 and baked over till they are all crisp and browned on the inside4 ,use them dissolved1 by pouring on a little warm water or milk1 and beat them with a spoon to a thick pap4 ,,cross ,,buns4--,pick clean a pound and a half of dried or ,zante currants2 wash1 drain1 and dry them on a large flat dish placed in a slanting position near the fire1 or in the sun4 ,it will be still better to substitute for the currants a pound of ,sultana 7or seedless7 raisins1 each raisin cut in half4 ,when quite dry1 dredge the fruit thickly with flour to prevent their sinking or clodding in the cake4 ,sift into a deep pan two quarts of flour1 and mix thoroughly with it a table-spoonful of powdered cinnamon1 and three quarters of a pound of powdered sugar4 ,cut up three-quarters of a pound of fresh butter1 into a large half pint of rich milk4 ,warm it till the butter is quite soft1 but not till it melts4 ,make a hole in the centre of the pan of flour1 and pour in the mixed liquid1 adding a jill 7or two wine-glasses7 of strong fresh yeast4 ,mix in the flour by degrees1 beginning round the edge of the hole1 and proceed gradually till you have the whole mass of ingredients well incorporated4 ,cover the pan with a clean thick towel1 and set it in a warm place to rise4 ,when it has risen high1 and is cracked all over1 mix in a small tea-spoonful of dissolved soda4 ,flour your pasteboard1 divide the dough into equal portions1 mix in the plums1 and slightly knead it into round cakes the size of a small saucer4 ,place them on a large dish1 cover them1 and set them again to rise in a warm place for half an hour4 ,mark every one deeply with a cross1 bake them brown1 and when done brush each bun lightly over with a glazing of white of egg1 sweetened with sugar4 ,,cinnamon ,,bread4--,on a bread-baking day1 7having made more than your usual quantity of wheat bread17 when the dough has risen quite light1 and is cracked all over the surface1 take out as much as will weigh two pounds4 ,mix into it a quarter of a pound of fresh butter1 that has been cut up and melted in a half pint of milk2 and also1 three beaten eggs4 ,incorporate the butter1 milk1 and egg1 thoroughly with the dough1 and then add 7dissolved in a little tepid water17 a salt-spoonful 7not more7 of soda4 ,have ready mixed in a bowl a pint of brown sugar1 moistened with fresh butter1 so as to make a stiff paste1 and flavor it with two heaped table-spoonfuls of powdered cinnamon4 ,form the cake into the shape of a round loaf1 and make deep incisions or cuts all over its surface2 filling them up with the cinnamon mixture pressed hard into the cuts1 pinching and closing the dough over them with your thumb and finger to prevent the seasoning running out4 ,put the loaf into a round pan1 and set it into the oven to bake with the other bread4 ,when cool1 glaze it over with white of egg1 in which some powdered sugar has been dissolved4 ,send it to table whole in form1 but cut into loose slices4 ,eat it fresh4 ,all yeast cakes become dry and hard the next day4 ,this mixture may be baked in a square iron pan1 and cut into square cakes when cool4 ,,waffles4--,we are indebted to the ,germans for this cake1 which1 if this receipt is exactly followed1 will be found excellent4 ,warm a quart of milk1 and cut up in it a quarter of a pound of the best fresh butter1 and stir it about to soften in the warm milk4 ,beat eight eggs till very thick and smooth1 and stir them gradually into the milk and butter1 in turn with half a pound of sifted flour4 ,then add two table-spoonfuls of strong fresh brewer's or baker's yeast4 ,cover the pan with a clean thick cloth1 and set it in a warm place to rise4 ,when the batter has risen nearly to the top1 and is covered with bubbles1 it is time to bake2 first stirring in a wine-glass of rose-water4 ,having heated your waffle-iron in a good fire1 grease it inside with the fresh butter used for the waffle mixture1 or with fresh lard2 fill it1 and shut the iron closely4 ,turn it on the fire1 that both sides of the cake may be equally well done4 ,each side will require about three minutes baking4 ,take them out of the iron by slipping a knife underneath4 ,then grease and prepare the iron for another waffle4 ,butter them1 and send them to the tea-table hot and hot2 and1 to eat with this1 a bowl or glass dish of sugar flavored with powdered cinnamon4 ,in buying waffle irons choose them very deep1 so as to make a good impression when baked--if shallow1 the waffle will look thin and poor4 ,those that bake one waffle at a time are the handsomest and most manageable4 ,,soft ,,crullers4--,sift a pound and a half of flour1 and have ready a pound of powdered sugar4 ,heat in a round-bottomed sauce-pan a quart of water2 and when quite warm1 stir the flour gradually into the water4 ,in another vessel set a pound of nice fresh butter over the fire1 and when it begins to melt1 stir it1 by degrees1 into the flour and water4 ,then add1 gradually1 the powdered sugar1 and a grated nutmeg4 ,take the sauce-pan off the fire1 and beat the contents with a wooden spaddle1 7which is far better than a spoon7 till they are thoroughly mixed4 ,next1 having beaten six eggs till very thick and light1 stir them1 gradually1 into the mixture1 and then beat the whole very hard till it becomes a thick batter4 ,add rose-water or lemon juice4 ,flour a pasteboard1 and lay out the batter upon it in the form of rings4 ,the best and easiest way is to pass it through a screw funnel4 ,have ready on the fire a pot of boiling lard4 ,put in the crullers1 taking them off the board one at a time1 on a broad-bladed knife4 ,boil but a few at a time4 ,they must be of a fine brown4 ,lift them out with a perforated skimmer1 draining back the lard into the pot4 ,lay them on a large dish1 and dredge them with sugar4 ,these1 if properly managed1 are far superior to all other crullers1 but they cannot be made in warm weather4 ,,dough-,,nuts4--,on baking day1 take two pounds of very light bread dough that has been made in the usual manner4 ,put it into a broad pan4 ,rub into it half a pound of fresh butter1 and half a pound of powdered sugar1 and a table-spoonful of mixed nutmeg and cinnamon4 ,wet it with half a pint of milk1 and mix in three well beaten eggs4 ,cover it1 and set by the fire to rise again4 ,when quite light1 flour your pasteboard1 and make the dough into oval balls2 or1 you may cut it into diamond shapes1 7handling it as little as possible47 ,have ready1 over the fire1 a pot of boiling lard4 ,drop the dough-nuts into it1 and boil them2 or fry them brown in a frying-pan4 ,take them out one by one in a perforated skimmer1 draining back the lard into the pan4 ,spread them on a large dish1 and sift sugar over them4 ,eat them fresh2 when heavy and stale they are not fit4 ,this is a ,german cake4 ,,common ,,crullers4--,the above mixture for dough-nuts will make good crullers4 ,flour your pasteboard1 lay the dough upon it1 roll it very thick1 and cut it into strips with a jagging iron4 ,take off short pieces1 and twist them into various forms4 ,throw them into a pot of boiling lard4 ,when done1 drain the lard from them1 spread them on a large dish1 and dredge them with powdered white sugar4 ,the ,alpistera is a ,spanish cruller1 shaped like the five fingers united at the wrist4 ,,plain ,,desserts4 ,,molasses ,,pudding4--,sift into a pan a large quart of yellow indian meal4 ,simmer over the fire a quart of milk1 a pint of ,west ,india molasses1 stirred in while the milk is hot4 ,put the milk and molasses into a large pan1 and mix gradually into them the corn meal while they are quite warm4 ,add a large table-spoonful of ground ginger1 and a heaped tea-spoonful of powdered cinnamon4 ,beat the whole mixture long and hard1 for on that will chiefly depend the lightness of the pudding1 as it has neither eggs1 butter1 nor yeast4 ,if your batter seems too thin1 add1 gradually1 a little more corn meal2 if too thick1 a little more milk and molasses4 ,dip in hot water a large square pudding cloth4 ,spread it out in a pan1 dredge it well with flour1 and then pour the pudding-mixture into it4 ,tie it up1 making the string very secure1 but leave plenty of room between the batter and the tying place1 for the pudding to swell in boiling1 at least one-third4 ,put the pudding1 directly1 into a large pot1 and keep it steadily boiling for about three hours4 ,corn meal requires long cooking4 ,turn the pudding twice with a fork4 ,if the water boils away too much1 replenish it from a tea-kettle of hot water1 kept boiling for the purpose4 ,if you pour in cold water the pudding will become hard and heavy1 and be totally spoiled4 ,do not turn it out and send it to table till wanted at dinner4 ,then dip it for a moment in cold water1 untie the string1 and transfer it to a dish with a cover4 ,eat it with molasses and butter2 or make a sauce of drawn butter1 flavored with wine and nutmeg4 ,this pudding1 if properly mixed1 well beaten1 and well boiled1 will be as light as if made with eggs1 7the ,west ,india molasses having that property7 and it will cut down rough or open grained1 like a very light sponge cake1 unless the batter has been made too thick and stiff1 and not sufficiently beaten1 and not allowed space enough to swell in boiling4 ,if made too thin1 or not boiled well1 the pudding will come out a soft1 shapeless mass4 ,but if all is carefully managed1 this 7the least costly of ,american puddings7 will be found excellent for a plain table1 and perfectly wholesome4 ,the flavor will be much improved by adding to the cinnamon and ginger the grated yellow rind and juice of an orange or lemon4 ,if your first attempt at this pudding is a failure1 try it again--practice makes perfect4 ,for a large family1 have two quarts of corn meal1 two quarts of milk1 and one quart of ,west ,india molasses2 two table-spoonfuls of ginger1 and one of cinnamon4 ,what is left may be tied in a cloth1 and boiled over again next day1 for half an hour or longer4 ,,molasses ,,pie4--,make a plain paste1 allowing a quart of flour to a quarter of a pound of fresh butter1 and a quarter of a pound of lard4 ,cut up the butter into the pan of flour1 and rub it into a dough1 with a half tumbler of cold water4 ,too much water is injurious to any paste1 rendering it tough and hard4 ,roll out the paste into a sheet1 and with a broad knife spread all over it one-half of the lard4 ,sprinkle it with flour1 fold it1 and roll it out again4 ,spread on the remainder of the lard1 dredge it slightly1 fold it again1 and then divide it into two sheets4 ,line with one sheet the inside of a pie-dish1 and fill it with molasses1 mixed with butter1 and flavored with ginger and cinnamon1 or lemon or orange4 ,put on the other sheet of paste as a lid to the pie4 ,crimp or notch the edges4 ,bake it of a pale brown1 and send it to table fresh1 but not hot4 ,,molasses ,,pot-,,pie4--,make plenty of paste1 allowing to each quart of flour a small half pound of finely minced suet4 ,line the pot three-quarters up the sides with paste1 and put in a quart of ,west ,india molasses1 flavored with ginger and cinnamon1 lemon or orange grating1 and juice4 ,cover it with a lid of paste1 not fitting closely round its edges1 and cut a cross slit in the top4 ,have ready six or eight extra pieces of suet paste1 cut into squares1 and boiled by themselves4 ,when the pie is done1 put these little cakes 7ready boiled7 into the molasses1 having removed the lid or cover of the pie1 and cut it up4 ,take out the inside paste1 and cut it in pieces also4 ,serve up the whole in one large dish4 ,,batter ,,pudding4--,having beaten eight eggs till very thick and smooth1 stir them gradually into a pan of milk1 in turn with eight table-spoonfuls of flour1 added by degrees4 ,give the whole a hard stirring at last4 ,dip a square pudding cloth into hot water1 shake it out1 dredge it with flour1 and spread it over the inside of an empty pan4 ,pour the pudding mixture into it4 ,gather up the cloth1 leaving ample space for the pudding to swell in boiling1 and securing the string tightly4 ,put the pudding into a large pot of boiling water1 and boil it fast and steadily for two hours4 ,turn it with a large fork once or twice while boiling4 ,when done1 dip it for a moment in cold water1 that you may turn it out easily4 ,send it to table hot1 and eat it with any sauce you like1 from molasses1 or butter and sugar1 to wine sauce4 ,this1 if exactly followed1 is the very best receipt for a plain batter pudding4 ,it may be made of corn meal1 or wheat bread-crumbs1 7eight table-spoonfuls to eight eggs1 and one quart of milk47 ,corn meal requires with it one or two spoonfuls of wheat flour for this pudding4 ,we cannot approve of boiling batter puddings in moulds1 as they are rarely allowed sufficient space for swelling1 and are therefore tough and solid4 ,also1 it is frequently very difficult to get a hot pudding out of a mould4 ,the above pudding is very nice baked in the dripping pan under a piece of roast beef or veal4 ,,fritters4--,make the same mixture as for batter pudding4 ,eight eggs beaten very light and thick1 and stirred gradually into a quart of milk1 in turn with eight spoonfuls of flour2 and1 when all are united1 beat the whole very hard4 ,in a large frying-pan melt a pound of lard1 and when it comes to a boil1 put in with a large spoon a half tea-cupful of batter4 ,fry them fast1 a panful at a time1 and as they require no stirring they will soon be done4 ,for the next panful1 add half a pound more of lard1 and see that it is boiling well all the time4 ,if there is not enough of lard1 or if it only simmers1 the fritters will stick to the bottom1 and be heavy1 dark1 and greasy4 ,send them to table hot and hot1 sprinkled with sugar4 ,eat them with sugar1 cinnamon1 and white wine4 ,this is the best possible receipt for plain fritters4 ,,orange ,,fritters4--,for frying fruit fritters use nice fresh butter4 ,peel1 and cut into round slices 7not very thin7 some fine oranges1 removing the seeds carefully4 ,put into each fritter 7while frying7 a slice of orange1 and dredge with sugar4 ,eat them with sweetened orange juice4 ,these are fritters for company4 ,,peach ,,fritters4--,take large ripe free-stone peaches1 the best you can get4 ,peel them1 cut them in half1 remove the stones1 and put some loaf sugar into the cavities from whence you took them4 ,have ready1 in a large frying-pan over the fire1 an ample quantity of nice fresh butter1 boiling fast4 ,put in the batter1 and to every spoonful allow half a peach1 laid on its back4 ,when done take them up separately1 and drain the butter back into the pan4 ,serve up the fritters dredged with white sugar4 ,you may color these fritters pink by mixing in the batter a little prepared alkanet1 the chips tied up in a thin muslin bag1 and laid in a small saucer of sweet oil4 ,stir the colored oil into the batter2 it has no taste1 but the color is beautiful4 ,fritters may be colored green by mixing in the batter some of the juice obtained from pounded spinach leaves4 ,,apple ,,or ,,quince ,,fritters4--,pare and core some pippin or bell-flower apples1 or ripe quinces4 ,cut them into round slices1 and fry one in every fritter4 ,eat them with sweetened lemon juice4 ,you may make fritters with a large table-spoonful of any thick marmalade in the centre4 ,or1 with a large fresh oyster in the middle of each4 ,or1 with a table-spoonful of minced meat4 ,these1 also1 are company fritters4 ,,pancakes--,are very inferior to good fritters1 and much more troublesome to bake4 ,they are the same ingredients mixed thinner2 are also fried in lard1 and must be turned by tossing them over 7one at a time7 in the frying-pan4 ,,junket4--,having turned a quart of rich milk1 by stirring into it a half tea-cupful of the water in which two or three square inches of rennet has been soaked for several hours1 set the milk in a covered pitcher1 in a warm place1 till it becomes a firm curd1 the whey separating from it1 and looking thin and greenish4 ,keep it on ice till just before it is wanted for table4 ,then transfer it to a large bowl1 and sweeten it well with white sugar4 ,mix in two glasses of sweet wine1 and grate over it a nutmeg4 ,it is very nice with extract of vanilla added to the wine1 c4 ,it is not a good way to preserve a rennet by cutting it into little pieces1 and keeping it in wine1 stirring the wine into milk when you wish to form a curd4 ,if turned with rennet wine1 the curd will never separate completely from the whey1 which will therefore be always thick and whitish4 ,by using rennet water1 the whey will be pure1 thin1 and of a light green1 and the curd very white and firm4 ,in ,philadelphia market1 dried rennets 7which will keep a year or two hanging up in a cool dry closet7 are universally used to make curds1 and are always to be bought at small prices4 ,they are cured by salting them1 and stretching on a bent rod4 ,to use this rennet1 cut off a small bit1 and soak it several hours1 or over night1 in a cup of lukewarm water4 ,then stir this water into the milk4 ,,milk ,,pottage ,,or ,,farmer',s ,,rice4--,take some rich milk1 and put it on to boil in a pot of sufficient size4 ,when it has begun to boil1 stir in1 by degrees1 enough of wheat flour to make it about as thick as the general consistence of rice milk1 and boil it well1 stirring it frequently down to the bottom4 ,add a few blades of mace1 or some powdered cinnamon4 ,knead together some flour and fresh butter1 forming a lump of white paste4 ,divide the paste into small round dumplings about the size of a cent1 and put them to boil with the milk4 ,when the pottage is well boiled1 take it up1 and transfer it to a tureen or deep white-ware dish1 and make it very sweet with good brown sugar4 ,grate some nutmeg over the surface4 ,this is an excellent addition to a winter supper-table1 and is much liked by children1 for whom it is also good at the end of a plain dinner4 ,as a substitute for rice milk1 it is better and more wholesome than rice itself4 ,,plain ,,rice ,,pudding4--,pick some rice1 carefully removing from it the husks1 and all impurities2 and if you find it the least sour or musty1 throw it away1 and get some that is perfectly good4 ,wash it through two or three waters1 till it drains off quite clean4 ,stir a quarter of a pound of this rice into a quart of good rich milk4 ,if the milk is poor and thin1 and has been skimmed till it is blue1 or mixed with water1 the pudding will be poor accordingly4 ,in the country where cream is easily to be obtained1 add some to the milk which you use for the rice pudding4 ,stir in also a quarter of a pound of good brown sugar1 and a tea-spoonful of powdered cinnamon4 ,set the pudding into an oven1 and bake till a brown skin covers the surface1 and the rice is quite soft1 which you may ascertain by lifting a bit of the brown skin from the edge and trying the rice4 ,eat it warm or cold4 ,it is usual in the country to put several of these rice puddings into the oven on baking days4 ,they will be greatly improved by the addition of two or three beaten eggs1 and a few bits of fresh butter1 stirred in with the rice and sugar4 ,also powdered cinnamon4 ,rice is in itself so tasteless1 that it requires good flavoring4 ,,plain ,,boiled ,,rice ,,pudding4--,pick1 wash1 and drain a pound of rice4 ,moisten it with a quart of milk4 ,have ready a pound of seedless raisins4 ,dredge them well all over with flour to prevent their sinking4 ,stir them gradually into the rice and milk4 ,boil it in a cloth1 leaving ample space for it to swell4 ,keep the water very hot all the time4 ,eat it with butter and sugar1 seasoned with ground cinnamon4 ,,rice ,,cups4--,boil in water1 in the usual manner1 a pound or more of cleaned rice till it is perfectly soft4 ,drain it well1 and mix it with a quart of milk1 seasoned with a mixed table-spoonful of powdered cinnamon and nutmeg or mace4 ,boil it a second time till all the grains are dissolved into a smooth mass1 and their form cannot be distinguished4 ,mould it in large tea-cups1 pint bowls1 or blanc-mange moulds2 and when it has taken the desired form1 turn it out on dishes1 and serve up with it a small tureen of wine sauce1 or of boiled custard made very sweet1 and seasoned1 by boiling in the milk of which the custard was made a few peach leaves1 or some bitter almonds broken up1 or a broken-up stick of cinnamon1 to be taken out when it is done4 ,,bread ,,pudding4--,grate or crumble as much stale wheat bread 7omitting the crust7 as will fill a pint bowl when done4 ,boil a pint of good milk with a broken-up stick of cinnamon in it4 ,strain the milk1 and pour it 7boiling7 over the bread4 ,sweeten it with three large table-spoonfuls of sugar4 ,stir in one or two large table-spoonfuls of fresh butter4 ,beat four eggs till very thick and smooth1 and add them1 gradually1 to the mixture1 when it is lukewarm4 ,it will be much improved by the grated peel and juice of a lemon or orange4 ,bake it in a deep dish or mould2 sift white sugar over it4 ,eat it warm1 with sweet sauce flavored with nutmeg4 ,,bread ,,and ,,butter ,,pudding4--,cut large even slices of yesterday's bread1 7leaving on the crust7 and spread them well with fresh butter4 ,strew over them thickly half a pound of ,zante currants1 picked and washed4 ,make a batter of four beaten eggs and a large pint of milk1 seasoned with powdered nutmeg or mace4 ,pour some of this batter into the bottom of a deep white dish4 ,then put on as many slices of bread and currants as will cover the bottom4 ,next1 add the remainder of the batter1 and finish with slices of bread and butter strewed with currants4 ,bake till the batter is set and firm4 ,when done1 serve it up warm4 ,a ,,brown ,,betty4--,pare1 core1 and slice thin some fine juicy apples4 ,cover with the apples the bottom of a large deep white-ware dish4 ,sweeten them well with plenty of brown sugar2 adding grated lemon or orange peel4 ,strew over them a thick layer of bread-crumbs1 and add to the crumbs a very few bits of fresh butter4 ,then put in another layer of cut apples and sugar1 followed by a second layer of bread-crumbs and butter4 ,next more apples and sugar2 then more bread-crumbs and butter2 repeat this till the dish is full1 finishing it with bread-crumbs4 ,bake it till the apples are entirely done and quite soft4 ,send it to table hot4 ,it will be improved 7if in the country at cider-making season7 by adding to each layer of apples a very little sweet unfermented cider1 fresh from the press4 ,this pudding is in some places called an ,apple ,pandowdy4 ,we believe it is ,brown ,betty in the ,south2 ,pandowdy in the ,north4 ,it is a good plain pudding if the butter is fresh and sweet1 and not too much of it4 ,the apples must be juicy and not sweet4 ,sweet apples never cook well4 ,,sweetened ,,sweet ,,potatos4--,the sweet potatos should be all about the same size1 or else so large as to require splitting4 ,boil them till1 on probing them with a fork1 you find them soft all through4 ,peel off the skin1 and trim off the sharp points of each end4 ,place them in a large baking dish1 and lay among them some pieces of fresh butter2 sprinkle powdered sugar profusely over them and among them1 especially in the vacancies between the potatos4 ,set the dish into a moderate oven1 and bake slowly till the butter and sugar are all melted and blended together1 forming a nice crust4 ,they should be eaten not with the meat1 but after it4 ,they make a good supper or luncheon dish1 and a plain dessert at dinner for plain-living people4 ,sufficient butter and sugar will make the crust like a thick syrup1 when broken4 ,they should be cooked this way only when in the height of their season1 and perfectly fresh and nice4 ,when sweet potatos are old enough to decay at the ends1 give them up4 ,large sweet potatos may be first boiled2 then peeled and sliced thick1 sprinkled thick with sugar1 and fried in fresh butter or lard2 the lard well drained from them as they are taken up4 ,eat them with meat4 ,they are good boiled very soft1 peeled and sent to table mashed1 7while hot7 with fresh butter--or made into thick flat cakes1 and browned on the top4 ,it is a great waste to bake sweet potatos whole4 ,if baked enough1 7as they seldom are7 they go all to skin4 ,,apple ,,dumplings4--,for dumplings the apples should be large and juicy--pippins1 bellflowers1 or the best you can get4 ,small sweet apples make very poor dumplings4 ,having pared the apples1 extract the cores with a tin apple-corer1 so as to leave them smooth and whole4 ,why is it that so many families have never had an apple corer in their house8 ,they cost1 at the utmost1 but twenty-five cents1 are to be had at all the tinsmiths' and furnishing stores2 and they screw out an apple core in a minute2 saving time and trouble4 ,the apples being ready1 make a nice paste in the proportion of a small pint of finely-minced suet1 to a large quart of flour2 one-half of the suet rubbed into the pan of flour1 7adding a very little water7 the other half sliced thin1 and spread all over the sheet of dough after it is rolled out2 then folding it1 and rolling it out again4 ,cut the sheet of dough in as many circular pieces as you have apples1 allowing them large enough to close entirely over the top1 and rolling it thick enough to hold the apple securely without danger of its breaking through4 ,put an apple on every piece of paste1 and fill with brown sugar the hole from whence the core was taken4 ,squeeze on the sugar some fresh lemon juice1 with the grated yellow rind2 or1 add some powdered nutmeg or mace1 or some rose-water4 ,this will make them very nice4 ,they should be boiled in small cloths kept clean for the purpose1 dipped in hot water1 and sprinkled with flour1 and room left for the dumpling to swell4 ,put them into a pot of boiling water1 and boil them steadily for near an hour4 ,serve them up very hot1 as they become heavy when cold4 ,eat with them butter and sugar1 or cream sauce4 ,,peach ,,dumplings4--,take large fine free-stone peaches4 ,peel them1 cut them in half1 and extract the stones2 fill the sockets with white sugar1 and put the two halves together4 ,make a nice suet paste1 or1 if more convenient1 of butter1 but it must be quite fresh1 and very nice4 ,allow half a pound of butter to a large quart 7or a pound7 of sifted flour4 ,rub half the butter into the pan of flour1 and make it into a dough1 with a very little cold water4 ,too much water always makes tough heavy paste4 ,then roll the paste into a sheet1 and put on it with a knife the remainder of the butter in regular bits4 ,fold it1 roll it out again1 and divide it into circular pieces4 ,lay a peach on each4 ,gather up the dough over the top1 so as to form a well-shaped dumpling4 ,boil them in cloths for full three-quarters of an hour or more4 ,eat them with cream sauce4 ,dumplings of raspberries1 or blackberries1 may be made as above4 ,also1 of gooseberries or currants1 made very sweet4 ,quinces preserved whole make excellent dumplings4 ,,apple ,,puddings--,are made like large dumplings1 with suet paste1 and flavored with lemon1 or rose1 or nutmeg4 ,the apples must be sliced4 ,the pudding should be tied in a cloth2 put into a pot of fast-boiling water1 kept steadily boiling for two hours or more1 and sweetened with brown sugar as soon as it is taken up1 cutting a round piece of paste out of the top1 and putting in with the sugar a small piece of fresh butter4 ,large puddings may be made in this manner of stoned cherries1 damsons1 or plums1 or of gooseberries1 or currants--allowing plenty of fruit1 and making it very sweet2 besides sending sugar to table with it4 ,,rolled ,,pudding4--,have ready a quart or more of apples stewed with very little water1 sweetened with brown sugar1 and flavored with lemon or rose4 ,prepare a nice suet paste4 ,roll it out1 and cut it into a square sheet4 ,spread it thickly with the stewed fruit1 7not extending the fruit quite to the edges of the dough7 and roll it up as far as it will go4 ,close it nicely at each end4 ,tie it in a cloth1 dipped in hot water and floured1 and put it into a fast-boiling pot4 ,boil it well4 ,cut it down in round slices4 ,eat it with butter and sugar beaten together1 or with cream sauce4 ,you may make this pudding of any sort of thick marmalade1 spread over the sheet of paste2 or1 with ripe uncooked currants1 raspberries1 or blackberries1 mashed raw1 sweetened1 and spread on thickly4 ,this pudding is the same that common ,english people call a ,jack in a blanket2 and sometimes a ,dog in a blanket4 ,the blanket is supposed to mean the paste2 the dog is probably the fruit4 ,,fruit ,,pot-,,pies4--,these are made in a pot lined with paste1 interspersed with small squares of the same dough1 and covered with a paste lid4 ,the filling is of dried apples1 peaches quartered1 blackberries1 raspberries1 ripe currants1 or gooseberries2 all well sweetened1 and cooked in their own juice1 with a small tea-cupful of water at the bottom to start them4 ,both fruit and paste must be perfectly well done4 ,fruit pot-pies are easier made and cooked1 than fruit puddings or dumplings4 ,we recommend them highly for plain tables4 ,they require more sugar when they are dished4 ,a large bain-marie is excellent for cooking any sort of pot-pie1 the water being all in the outside kettle4 ,,plain ,,baked ,,custard4--,boil a quart of milk1 with a small bunch of green peach leaves in it1 or a half dozen of peach kernels broken up4 ,when the milk has boiled well strain it into a broad pan1 and set it away to cool4 ,in a shallow pan beat six eggs till very light1 thick1 and smooth4 ,stir them1 gradually1 into the milk1 in turn with a tea-cup of white sugar1 and a tea-spoonful of powdered cinnamon or mace4 ,transfer the mixture to a deep white dish1 set it into the oven1 and bake it till the top is well browned1 but not scorched4 ,when done1 set it away to cool1 and grate nutmeg over the surface4 ,,boiled ,,custard4--,make exactly the above mixture2 but instead of baking1 boil it in a porcelain lined sauce-pan1 stirring it all the time4 ,as soon as it comes to a boil1 take it immediately from the fire1 or it will curdle4 ,put it into a glass or china pitcher1 and set it to cool4 ,a bain-marie is excellent for boiled custard4 ,if custards are baked in cups1 set them in an iron pan half full of warm water4 ,if too hot1 or kept baking too long1 they will be tough and porous1 and have whey at the bottom4 ,so they will if the milk is warm when the eggs are added4 ,good custards will cut down to the very bottom as smooth and firm as the best blanc-mange4 ,,apples ,,baked ,,whole4--,never bake apples without paring and coring4 ,they will be found nearly all skin and core1 and are troublesome and inconvenient to eat4 ,have fine large apples2 take off a thin paring1 and extract the core with a tin corer4 ,fill up the holes with brown sugar4 ,place the apples1 side by side1 in a square tin pan1 set them in an oven1 and bake them till1 when tried with a fork1 you find them soft all through4 ,send them to table warm1 but not burning hot4 ,if you have country cream to eat with them1 so much the better4 ,,baked ,,pears4--,take good-sized pears4 ,small ones are not worth the trouble of cooking4 ,peel them1 split them in half1 and remove the core1 the stem1 and the blossom end4 ,strew them well with brown sugar1 and lay them on their backs in a large baking dish4 ,a narrow slip of the yellow rind of lemon or orange1 7cut so thin as to look transparent17 will be a great improvement1 laid in the hollow of each pear4 ,also the juice squeezed4 ,put into the dish sufficient molasses or steam-syrup to well cover the pears4 ,place them in an oven1 and bake them till they are soft1 but not till they break4 ,if you have no lemon or orange1 season them with ground ginger or cinnamon4 ,the great pound pears are baked as above1 with the addition of port wine and a few cloves1 and colored red with a little cochineal4 ,,country ,,charlotte4--,slice or quarter some fine juicy apples1 having pared and cored them4 ,put them on a large dish1 sweeten them well with brown sugar1 set them in the oven1 and bake them till soft enough to mash smoothly4 ,then cut some slices of bread1 butter them slightly1 and dip every one in sweet cider fresh from the press4 ,let them soak in the cider a short time1 but not till they break4 ,take them out of the cider1 spread every one thickly with the mashed apple1 7sprinkling on more sugar7 and send them to the dinner table in a deep dish or pan4 ,a ,,plain ,,charlotte4--,stew very nicely any sort of ripe fruit1 7currants1 gooseberries1 blackberries1 stoned cherries1 or stoned plums17 and as soon as you take them from the fire make them very sweet with brown sugar4 ,prepare some large slices of buttered bread1 with the crust pared off4 ,cover each slice thickly with the stewed fruit4 ,lay some in the bottom of a deep dish1 and stand up others all round its sides4 ,fill up the dish with the same1 and sift white sugar over the surface4 ,it may be made of sliced sponge-cake1 spread thickly with stewed dried peaches4 ,,gooseberry ,,fool4--,this foolish name signifies an excellent preparation of gooseberries2 stewed1 mashed1 and made very sweet with brown sugar4 ,have ready in another dish a good boiled custard4 ,when all has become cool1 mix well together in a large bowl the stewed gooseberries and the custard1 and season the mixture well with nutmeg4 ,it will be found very good4 ,any other fool may be made in the same manner1 of stewed fruit and boiled custard4 ,it saves the trouble and expense of making paste1 or can be prepared at a shorter notice4 ,it is good either at dinner or tea4 ,we hope somebody will think of a better name for it4 ,,potato ,,paste4--,boil three moderate-sized potatos till very soft4 ,then peel and mash them fine and smooth4 ,put them into a deep pan1 and mix them well with a quart of flour and a half pint of lard2 or what is better1 with that quantity of beef dripping1 or the dripping of fresh roast pork4 ,never for any sort of crust use mutton dripping4 ,having mixed the mashed potato1 dripping1 and flour into a lump1 roll it out into a thick sheet4 ,sprinkle it with flour1 and spread over it evenly a thin layer of dripping or lard4 ,fold it again1 and set it in a cool place till wanted4 ,it is good for meat pies1 and for boiled meat pudding1 or any sort of dumplings4 ,,very ,,plain ,,pie-,,crust4--,sift a quart of flour into a pan4 ,mix together1 with a knife1 a quarter of a pound of fresh butter1 and a quarter of a pound of lard1 and when they are well blended mix them with the flour1 and form them into a dough with as little water as possible--the water being very cold4 ,use ice water in summer4 ,avoid touching the paste with your hands1 but use a knife almost entirely4 ,if your hand is warm1 do not rub butter into flour with it1 but manage all the mixing with a knife4 ,if you have a cool hand1 you may rub the butter into the flour1 and reserve the lard to spread all over the sheet of dough4 ,roll it out lightly4 ,dredge with flour1 fold it1 spread on the lard1 and roll it again4 ,divide it into two pieces1 and roll out each of them4 ,trim the edges nicely1 and make them to fit your pie-dish4 ,if one is for bottom crust1 roll it out thinnest towards the centre1 having for this part of the process a very small rolling-pin1 but a finger long4 ,grease with lard a deep dish1 or soup plate1 and line it with the bottom crust4 ,fill it up with the fruit you intend for the pie1 sweetened well with brown sugar1 and heaping the fruit high in the centre4 ,cover it with a lid of paste1 trim1 and notch the edges neatly1 and make a cross slit in the top2 set it in the oven1 and bake it steadily till it is a light brown4 ,when it seems to be done1 lift up a small piece at one side to try if the fruit is soft4 ,apples for pies should be pared1 cored1 and sliced very thin4 ,if green1 stew them before they are baked4 ,if you have saved enough of the dripping of roast beef1 veal1 or pork1 7skimmed and put away in a covered crock7 it will be good shortening for common pies--far superior to salt butter1 and much lighter4 ,salt renders pastry hard and heavy4 ,never use suet for baked paste4 ,it is only for dumplings and pot-pies4 ,bread dough1 or any dough made with yeast1 is not good when boiled1 becoming tough and leathery1 and being very unwholesome4 ,except in very plain country places a fruit pie1 with two crusts1 7under and upper7 is now seen but rarely4 ,meat pies1 or birds1 however1 should have two crusts4 ,the gravy is a great improvement to the under one4 ,english people usually make their fruit pies with a top-crust only1 putting a turned down tea-cup under the centre of the lid to collect the juice1 7of course removing the cup when the pie is cut47 ,it is a good method in a country where the cost of flour is high4 ,too much economy in the shortening will infallibly make the crust very poor1 hard1 heavy1 and unwholesome4 ,if you cannot afford dessert paste1 do not attempt pies at all2 but substitute a plain charlotte1 or slices of bread and butter1 covered with stewed fruit1 sweetened1 and laid in a deep dish4 ,,common ,,fruit ,,pies4--,make the paste as above4 ,for baking1 use only apples that are juicy1 and rather sour4 ,if green1 stew them before they are put in the pie1 and make them very sweet with brown sugar4 ,peaches should be peeled and quartered1 leaving out the stones4 ,of cherries1 take the large red juicy pie cherries4 ,black cherries1 7when baked7 go all to stones1 and they are not worth the trouble of cooking1 though very good when eaten from the trees4 ,currants must be carefully stripped from the stems1 and made very sweet4 ,gooseberries must be top and tailed1 and require great sweetening2 so do cranberries4 ,blackberries make good plain pies1 and are very juicy if ripe4 ,all pies should be well filled4 ,pies may be made of ripe wild grapes1 stewed in molasses or maple sugar4 ,,excellent ,,plain ,,paste4--,sift into a deep pan a quart and a pint of the best superfine flour4 ,have ready 7set on ice1 and covered with a thick double cloth7 a pound of the very best fresh butter4 ,when you want to use it1 cut it into four quarters4 ,cut one quarter into very little bits1 and with a broad knife mix it well into the flour1 adding1 by degrees1 a very little water1 no more than half a tumbler4 ,some flour1 however1 requires more water than others4 ,avoid touching the dough with your hands1 in case they should be warm4 ,take out the lump of dough1 dredge it with flour1 and lay it on your pasteboard4 ,keep on a plate near you a little extra flour for sprinkling and rolling4 ,roll out the sheet of dough very thin1 having floured the rolling-pin to prevent its sticking4 ,place1 with a knife1 the second quarter of butter in little bits all over the sheet of paste1 at equal distances4 ,then fold it square1 7covering the butter with the corners of paste7 dredge it1 and roll it out again to receive the third quarter of butter4 ,repeat this again1 till all the butter is in2 always rolling very fast1 and pressing on lightly4 ,you will see1 towards the last1 the paste puffing into little blisters all over the surface2 a sign of success4 ,when the last layer of butter is all in1 roll the whole into a large sheet2 roll it round like a scroll1 and put it away in a cold place1 but not so cold as to freeze it1 for it will then be spoiled4 ,when you are ready for it bring it out1 cut it down1 and roll out each piece ready for use4 ,there is no better family paste than this1 for all sorts of pies2 meat or bird pies1 especially4 ,,lemon ,,bread ,,pudding4--,mince very fine a quarter of a pound of beef suet4 ,have ready a pint and a half of finely-grated bread-crumbs4 ,prepare the yellow rind of a large lemon1 grated off from the white skin beneath1 and squeeze the juice among it4 ,mix together in a deep pan the bread-crumbs and suet1 adding four or five table-spoonfuls of powdered sugar1 and a tea-spoonful of mixed spice1 cinnamon1 nutmeg and mace4 ,beat in a broad shallow pan five eggs till very smooth and thick4 ,add them gradually to the other ingredients1 a little at a time4 ,have ready a square pudding-cloth1 scalded and floured4 ,pour in the mixture1 and tie the cloth tightly1 but not closely1 as room must be left for the pudding to swell in boiling4 ,put it into a pot of hot water1 and boil it steadily for two hours4 ,send wine sauce to table with it--or cold sauce1 of beaten butter1 and sugar1 and nutmeg4 ,if you use butter instead of suet1 you can bake this pudding4 ,,plain ,,plum ,,pudding4--,this is for a small plain-living family4 ,chop very fine half a pound of nice fresh beef suet4 ,stone a half pound of very good raisins1 or use the sultana or seedless sort4 ,dredge them well on all sides with flour to prevent their sinking to the bottom4 ,grate the yellow rind of a large fresh lemon1 and strain the juice into the saucer on which you have grated the rind4 ,it will be still better if you use the rind and juice of an orange as well as of a lemon4 ,put into a bowl half a pint of grated bread-crumbs1 and a heaped table-spoonful of flour1 and pour on them a half pint of boiling milk4 ,beat in a shallow pan four eggs till very thick and light4 ,mix the suet gradually into the bread1 adding alternately the beaten egg1 7a little at a time7 the lemon and orange1 and four heaped table-spoonfuls of sugar4 ,lastly1 stir in by degrees1 the raisins1 well floured4 ,put the mixture into a square pudding-cloth spread out into a deep pan1 and dipped in boiling water4 ,tie it securely1 leaving room to swell4 ,boil it three hours4 ,eat with it a sauce of butter1 sugar1 and nutmeg1 beaten together4 ,,fine ,,desserts4 ,,the ,,best ,,puff-,,paste4--,to a pound of the best fresh butter allow a pound of the finest flour1 sifted into a deep pan4 ,have on a plate some additional sifted flour for sprinkling and rolling in4 ,divide the pound of butter into four equal parts1 and three of those parts divide again into two portions4 ,mix the first quarter of butter into the mass of flour1 cutting it with a broad-bladed knife4 ,if your hands are naturally warm1 avoid touching the dough with them1 as their heat will render it heavy4 ,paste1 to be very good1 should be made on a marble slab4 ,all well-furnished kitchens or pastry rooms should be provided with marble-topped tables1 and marble mortars4 ,add gradually to the lump of dough a very little cold water1 barely sufficient to moisten it with the first quarter of butter1 and mix it well with the aid of the broad knife2 but proceed as fast as you can1 and do not work with it too long4 ,too much water will render it tough1 and too much working will make it heavy4 ,then sprinkle the marble slab with some of the spare flour1 take the lump of paste from the pan1 and roll it out into a sheet4 ,divide one of the portions of butter into little bits1 and with the knife disperse them equally all over the sheet of paste4 ,then sprinkle it again with flour1 fold it up so as to cover the butter1 and roll it out again4 ,proceed in this manner till you have got in all the butter1 rolling always lightly1 and you will soon see the surface of the dough puffing up in little blisters1 a sign that it is becoming light4 ,besides the first mixing in the lump1 the butter will then be put in with what are called six turns4 ,when baked1 you will see that every turn makes a layer or sheet4 ,if you choose to multiply them1 you may make nine sheets4 ,we have seen twelve4 ,all this must be done fast and lightly4 ,then put away the paste to cool for ten minutes before arranging it in the dishes4 ,this quantity will make two pies or four tarts4 ,in baking1 let the oven be hot1 and keep up a steady heat1 so the paste may not fall after it has first risen4 ,when pale brown1 it is done4 ,,shells4--,for shells take the best puff paste1 and line with it large deep plates1 the size of a soup-plate4 ,they should have broad rims4 ,notch the edges of the paste handsomely with a sharp penknife1 and be careful not to plaster on1 afterwards1 any bits by way of mending or rectifying an error4 ,when baked1 every patch in the border will show itself plainly4 ,bake the shells entirely empty1 till pale brown all over4 ,when cool fill them1 quite up the top1 with whatever marmalade or stewed fruit you have prepared for the purpose4 ,in this way 7baking them empty17 the shells are thoroughly done1 and not clammy and heavy at the bottom1 as they always are when filled before baking4 ,the fruit requires no other cooking1 having been done once already4 ,sift white sugar over the surface4 ,if for company whip some cream1 sweeten it1 and flavor it with lemon1 orange1 pine-apple1 strawberry or vanilla1 and pile it on the surface of the shell before it goes to table4 ,small tarts may1 in this way1 be baked empty1 for patty-pans1 and filled with ripe fruit1 such as strawberries1 raspberries1 or grated pine-apple1 made very sweet1 and creamed on the top--or you may fill the shells with any sort of sweetmeats1 either preserves or marmalade1 or with mince-meat4 ,shells may be made thus1 and filled with stewed oysters1 or reed-birds1 cooked previously1 and served up warm2 or with nicely-dressed lobster4 ,you may make lids for them of the same paste baked by itself on a shallow plate1 and when taken off fitting well as a cover to put on afterwards before sending to table4 ,,borders ,,of ,,paste4--,these are made of fine puff-paste cut into handsome patterns1 or wreaths of leaves or flowers4 ,they are laid round the broad edge of the deep plate that contains a rich pudding1 such as lemon1 orange1 almond1 cocoa-nut1 pine-apple1 c42 the dish being full down to the bottom and up to the top1 and having no paste but the border round the edge4 ,they must be baked in the dish on which they come to table1 and not in tin or iron1 as the pudding cannot be transferred4 ,at handsome tables1 a pudding baked with a paste under it 7lining the dish17 is now seen but seldom4 ,instead of wreaths1 you may make a puff-paste border by laying a thick evenly cut band of paste round the flat rim of the dish1 and notching it1 forming with a penknife small squares about an inch wide1 and turning one square up and one square down alternately1 cheveux de frize fashion4 ,or you may make the squares near two inches wide and turn over one corner sharp1 leaving the other flat4 ,this looks pretty when baked1 if the paste is very puff4 ,,lemon ,,pudding4--,to make two puddings take two fine large ripe lemons1 and rub them under your hand on a table4 ,grate off the thin yellow rind upon a large lump of loaf sugar4 ,cut the lemon1 and squeeze the juice into a saucer through a strainer1 to avoid the seeds4 ,put half a pound of powdered white sugar into a deep earthen pan1 7including the sugar on which you have rubbed the lemons7 and cut up in it half a pound of the best fresh butter1 adding the juice4 ,stir them to a light cream with a wooden spaddle1 which is shorter than a mush-stick1 and flattened at one end2 that end rather thin1 and rather broad4 ,beat in a shallow pan1 7with hickory rods7 six eggs1 till very thick and smooth1 and stir them gradually into the mixture4 ,have ready some of the best puff-paste1 made in the proportion of a pint or half a pound of very nice fresh butter to a pint or half a pound of sifted flour4 ,take china or white-ware dishes with broad rims4 ,butter the rim1 and lay round it neatly a border of the paste4 ,put no paste inside the dish beneath the mixture4 ,fill each dish to the top with the pudding mixture1 and set it immediately into the oven4 ,it will bake in about half an hour ,when done1 and browned on the surface1 set it to cool1 and send it to table in the dish it was baked in4 ,fine puddings are now made without an under crust1 but merely a handsome border of puff-paste laid round the edge1 and helped with the pudding4 ,sift sugar over the surface4 ,this quantity will make one large pudding1 or two small ones4 ,to almost all puddings the flavor of lemon or orange is an improvement4 ,a genuine baked lemon pudding1 7such as was introduced by the justly celebrated ,mrs4 ,goodfellow17 and is well known at ,philadelphia dinner parties1 must have no flour or bread whatever4 ,the mixture only of butter1 sugar1 and eggs1 7with the proper flavoring7 and when baked it cuts down smooth and shining1 like a nice custard4 ,made this way1 they are among the most delicious of puddings2 but1 of course1 are not intended for children or invalids4 ,we have already given numerous receipts for plain family desserts4 ,in this chapter the receipts are for company4 ,the author was really a pupil of ,mrs4 ,goodfellow's1 and for double the usual term1 and while there took notes of every thing that was made1 it being the desire of the liberal and honest instructress that her scholars should learn in reality4 ,,almond ,,pudding4--,blanch in hot water a quarter of a pound of shelled sweet and two ounces of bitter almonds1 and as you blanch them throw them into a bowl of cold water4 ,when all are thus peeled1 take them out singly1 wipe them dry in a clean napkin1 and lay them on a plate4 ,pound them one at a time in a marble mortar till they become a smooth paste1 adding frequently a few drops of rose-water to make them light and preserve their whiteness1 mixing the bitter almonds with the sweet4 ,as you pound them1 take out the paste and lay it in a saucer with a tea-spoon4 ,without the rose-water they will become oily and dark-colored4 ,without a few bitter almonds the others will be insipid4 ,the almonds may be thus prepared a day before they are wanted for use4 ,cut up a large quarter of a pound of fresh butter in a large quarter of a pound of powdered sugar1 and stir them together with a spaddle till very light and creamy4 ,add a large wine-glass of mixed wine and brandy1 and half a grated nutmeg4 ,beat1 till they stand alone1 the whites only of six eggs1 and stir them gradually into the butter and sugar1 in turn with the pounded almonds4 ,stir the whole very hard at the last4 ,put the mixture into a deep dish with a broad rim1 and fill it up to the top1 laying a border of puff-paste all round the rim4 ,serve up the pudding cool1 having sifted sugar over it4 ,boiled ,almond ,pudding--,is made as above2 only with whole eggs1 both yolks and whites beaten together4 ,boil it in a bain-marie or in a thick square cloth1 in a pot of boiling water4 ,when done1 turn it out and send it to table warm4 ,eat it with sugar1 wet with rose-water4 ,orange ,pudding--,is made exactly like lemon pudding2 the ingredients in the same proportion1 and baked without an under crust1 having a border of puff-paste all round the edge1 and sent to table in the dish it was baked in4 ,these fine-baked puddings should have no addition whatever of bread-crumbs or flour4 ,they should cut down smooth and glassy4 ,boiled ,lemon or ,orange ,pudding--,make the foregoing mixture either with two lemons or two oranges1 adding to the other ingredients a half pint finely-crumbled sponge cake4 ,boil the mixture either in a bain-marie or a thick pudding cloth1 and serve it up warm4 ,for sauce1 have ready butter and sugar beaten to a cream1 and flavored well with lemon or orange1 and grated nutmeg4 ,,cocoa-,,nut ,,pudding4--,break up a ripe cocoa-nut4 ,having peeled off the brown skin1 wash all the pieces of nut in cold water1 and wipe them dry on a clean napkin4 ,then grate the cocoa-nut very fine into a pan1 till you have a quart4 ,in a deep pan cut up a quarter of a pound of fresh butter1 and add a very light quarter of a pound of powdered white sugar4 ,stir together 7with a spaddle17 the butter and sugar till they are very light and creamy1 and add a grated nutmeg4 ,beat1 7till they stand alone7 the whites only of six eggs2 the yolks may be reserved for soft custards4 ,stir the beaten white of egg gradually into the pan of butter and sugar1 alternately with the grated cocoa-nut1 a little at a time of each1 and a glass of mixed brandy and white wine4 ,stir the whole very hard4 ,fill with it a broad-edged deep white dish1 and lay a puff-paste border all round the rim4 ,bake it light brown1 and when cool sift white sugar over it1 serving it up in the dish it was baked in4 ,boiled ,cocoa-nut ,pudding4--,for this make the above mixture1 and boil it in a mould1 or in a bain-marie1 with the water in the outside kettle4 ,eat it either warm or cold4 ,,sweet ,,potato ,,pudding4--,wash1 boil1 and peel some fine sweet potatos4 ,mash them1 and rub them through a coarse sieve--this will make them loose and light4 ,if merely mashed the pudding will clod and be heavy4 ,in a deep pan stir to a cream a quarter of a pound of fresh butter1 and a quarter of a pound of powdered sugar2 adding a grated nutmeg1 a tea-spoonful of powdered cinnamon1 a half glass of white wine1 and a half glass of brandy4 ,beat in a shallow pan three eggs1 till very thick and smooth1 and stir them into the mixture of butter and sugar1 alternately with the sweet potato4 ,at the last mix all thoroughly with a very hard stirring4 ,put the mixture into a deep dish1 and lay a border of puff-paste all round the rim4 ,set the pudding immediately into a rather brisk oven1 and when cool sift white sugar over it4 ,for two of these puddings double the quantities of all the ingredients4 ,white ,potato ,pudding--,is made exactly as above4 ,chestnut pudding also--the large ,spanish chestnuts1 boiled1 peeled1 and mashed4 ,fine ,pumpkin ,pudding--,also1 allowing to the above ingredients a half pint of stewed pumpkins1 squeezed dry and rubbed through a sieve4 ,cashaw ,pudding4--,a similar pudding may be made of stewed cashaw1 or winter squash4 ,,pine-,,apple ,,tart4--,take a fine large ripe pine-apple4 ,remove the leaves1 and quarter it without paring1 standing up each quarter in a deep plate1 and grating it down till you come to the rind4 ,strew plenty of powdered sugar over the grated fruit4 ,cover it1 and let it rest for an hour4 ,then put it into a porcelain kettle1 and steam it in its own syrup till perfectly soft4 ,have ready some empty shells of puff-paste1 baked either in patty-pans or in soup plates4 ,when they are cool1 fill them full with the grated pine-apple2 add more sugar1 and lay round the rim a border of puff-paste4 ,,quince ,,pies4--,wash well1 pare1 and core some fine ripe quinces1 having cut out all the blemishes4 ,put the cores and parings into a small sauce-pan1 and stew them in a little water1 till all broken to pieces4 ,then strain and save the quince water4 ,having quartered the quinces1 or sliced them in round slices1 transfer them to a porcelain stew-pan1 and pour over the quinces water extracted from boiling the cores and parings4 ,let them cook in this till quite soft all through4 ,make them very sweet with powdered sugar1 and fill with them two deep soup plates that have been baked empty1 with a puff paste border round the rims4 ,fill them up to the top1 7they are already cooked7 and sift sugar over them--or1 you may pile on the surface of each some ice-cream4 ,you may cook the quinces whole1 and lay one on each tart4 ,,fine ,,apple ,,pies--,may be made in the same manner1 flavored with the grated yellow rind and juice of a lemon4 ,the apples should be fine juicy pippins4 ,if done whole1 lay one on each patty-pan tart1 and stick into the core hole a slip of the yellow rind of lemon1 pared so thin as to be nearly transparent4 ,a ,,meringue ,,pudding4--,rub off upon a large lump of sugar the yellow rind of two fine ripe lemons1 and mix it with a pound of powdered loaf sugar1 adding the juice4 ,whip1 to a stiff froth1 the whites only of eight eggs2 and then1 gradually1 beat in the sugar and lemon1 adding a heaped table-spoonful of the finest flour4 ,spread part of the mixture thickly over the bottom of a deep dish1 the rim of which has been bordered with a handsome wreath of puff-paste1 and baked4 ,lay upon it a thick layer of stiff currant or strawberry jelly4 ,then fill up the dish1 and set it1 a few minutes in a rather cool oven to brown slightly4 ,this pudding is for dinner company4 ,if you use oranges1 omit half the grated peel4 ,you may flavor the meringue with vanilla4 ,split1 and break up a small vanilla bean1 and boil it in a very little cream till all the vanilla flavor is extracted1 the cream tasting of it strongly4 ,then strain it well1 and mix the vanilla cream with the white of egg4 ,or1 a little home-made extract of vanilla will be still better4 ,this is obtained by splitting and breaking up some vanilla beans1 and steeping them for a week or two in a bottle of absolute alcohol2 then straining the liquid1 transferring it to a clean bottle1 and keeping it closely corked4 ,very little of what is called ,extract of ,vanilla is good1 and it is more expensive than to make it yourself4 ,also1 what is generally sold for essence of lemon is very inferior to real lemon juice4 ,,jelly ,,or ,,marmalade ,,pudding4--,divide the paste equally and line two puff-paste shells4 ,bake them empty2 and while baking1 beat till very light and thick1 the yolks of six eggs4 ,mix the beaten egg with a liberal portion of any nice kind of fruit1 jelly or marmalade1 and boil it ten minutes in a sauce-pan1 stirring it well4 ,take it up and set it away to cool4 ,when cold1 fill with it the baked shells4 ,fill them up to the top with the mixture1 and before they go to table sift powdered white sugar over the surface of the puddings4 ,,cheese ,,pudding4--,take a quarter of a pound of excellent cheese2 rich1 but not strong or old4 ,cut it in small bits1 and then beat it 7a little at a time7 in a marble mortar4 ,add a quarter of a pound of the best fresh butter4 ,cut it up1 and pound it in the mortar with the cheese1 till perfectly smooth and well mixed4 ,beat five eggs till very thick and smooth4 ,mix them1 gradually1 with the cheese and butter4 ,put the mixture into a deep dish with a rim4 ,have ready some puff-paste1 and lay a broad border of it all round the edge1 ornamenting it handsomely4 ,set it immediately into a moderate oven1 and bake it till the paste is browned1 and has risen very high all round the edge of the dish4 ,sift white sugar over it before it goes to table4 ,it is intended that the cheese taste shall predominate4 ,but1 if preferred1 you may make the mixture very sweet by adding powdered sugar2 it may be seasoned with nutmeg and mace4 ,either way is good4 ,it may be baked in small patty-pans1 lined at the bottom and sides with puff-paste4 ,remove them from the tins as soon as they come out of the oven1 and place them on a large dish4 ,this pudding is very nice made of rich fresh cream cheese2 the rind1 of course1 being pared off4 ,cream cheese pudding will require sugar and spice--that is1 a heaped tea-spoonful of powdered nutmeg1 mace1 and cinnamon1 all mixed2 two ounces of fresh butter1 and six eggs4 ,,florendines4--,these are made of any sort of fruit1 stewed in its own juice or in sweetmeat syrup1 but when practicable1 without any water4 ,a pint of this fruit is mixed with half a pint of fresh butter1 and half a pint of powdered sugar stirred together to a light cream1 and then mixed with three well-beaten eggs1 and the fruit stirred in alternately with the beaten butter and sugar4 ,have ready baked shells of puff-paste1 ready to be filled with the mixture4 ,the fruit may be apples1 quinces1 peaches1 gooseberries1 currants1 raspberries4 ,cranberries1 gooseberries1 and currants1 require additional sugar1 as they are naturally very sour4 ,if you use plums or cherries for any sort of cooking1 stone them first4 ,,peach ,,pies4--,take a sufficient number of fine juicy freestone peaches4 ,clingstones are very hard and insipid when raw1 and still more tasteless when cooked4 ,peel the peaches and quarter them1 having removed the stones4 ,stew them in their own juice1 and while hot make them very sweet with white sugar4 ,when you put them to stew1 place among them a bunch of fresh green peach leaves1 to be removed when the peaches are done4 ,or1 cook with them some peach kernels1 blanched in hot water1 to be picked out when the stewing is finished4 ,peach leaves or kernels communicate a flavor which to most persons is pleasant4 ,have ready some puff-paste shells2 baked1 and beginning to cool4 ,fill them to the top with the stewed peaches1 and pile on them some whipped cream sweetened1 and flavored with noyau or rose-water4 ,a ,,fruit ,,charlotte4--,have ready a large fresh almond sponge cake1 or lady cake4 ,cut a round or circular piece to fit the bottom of a great glass bowl4 ,also1 about twelve or fourteen oblong slices1 to stand up all round to line the sides4 ,have ready two quarts or more of ripe strawberries or raspberries4 ,mash the fruit to a jam1 and having made it very sweet with white sugar1 spread it thickly over the pieces of cake4 ,lay the circular piece of cake in the bottom of the bowl and stand up the others all round the sides1 all close to each other or wrapping over a little4 ,proceed to fill the bowl with the fruit2 and when half way up1 put on another layer of sliced cake spread with fruit4 ,then fill up with fruit to the top4 ,have ready a quart of whipped cream flavored with vanilla or bitter almonds4 ,heap it high on the bowl1 and set it in a cool place till it goes to table4 ,this is a very fine article for a nice dessert1 and can be prepared at a short notice1 and without going down stairs1 as it requires no cooking4 ,for the whipped cream1 you may pile the bowl with any sort of white ice-cream ready made1 and if there is no fresh fruit in season1 substitute marmalade or fruit jelly4 ,if you have no large bowl you may serve up this charlotte in glass or china saucers1 laying in the bottom of each a circular slice of cake spread over with ripe fruit or marmalade4 ,fill up with the same1 and finish with whipped cream1 or ice-cream heaped on the top4 ,,vanilla ,,custards4--,split a vanilla bean1 break it into small bits1 and boil it in a half pint of milk1 till all the flavor of the vanilla is extracted4 ,strain it through a very fine strainer1 cover it1 and set it aside4 ,boil a quart of rich milk1 and when it comes to a boil set it away to cool4 ,beat eight eggs till very thick and smooth1 7and when the milk is cold7 add that which is flavored with vanilla1 and stir it in gradually with a quarter of a pound of powdered white sugar4 ,divide the mixture in custard cups1 7filling them to the top7 and set them into an iron bake-pan filled with boiling water1 reaching nearly to the the rim of the cups4 ,put them into a moderate oven1 and bake them a pale brown4 ,when cool1 grate nutmeg1 or lay a maccaroon on the top over each4 ,never send custards warm to table4 ,if well made1 and baked not too much1 there will be no whey at the bottom of the cups1 and the custards will be smooth and firm all through1 and have no spongy holes in them4 ,to make soft custards1 omit the whites of all the eggs1 and have a double quantity of yolks4 ,the whites may be used for almond or cocoa-nut pudding1 for lady cake1 for meringue or icing1 and for kisses or maccaroons4 ,orange ,custards4--,prepare four large ripe oranges1 by rolling them under your hand on a table to increase the juice4 ,use none of the peel for these custards1 but reserve it for something else4 ,beat in a shallow pan twelve eggs till thick and smooth4 ,mix the orange juice with a wineglass of cold water1 and stir it gradually into the beaten egg1 with a small tumblerful of powdered sugar4 ,there is no milk in these custards4 ,divide them into custard cups1 and beat them ten minutes4 ,when cold1 grate nutmeg over them4 ,lemon ,custard--,is made in the above manner1 with the juice of four large lemons1 7omitting the rind7 a small wineglass of cold water1 twelve beaten eggs1 and a quarter of a pound of powdered sugar4 ,any of these fine custards may be boiled in a bain-marie1 with water in the outside kettle1 and there is no way better4 ,when boiled and cool1 grate in some nutmeg1 and serve up the custard in a glass or china pitcher1 with saucers of the same to eat it from1 or divide it in small glass cups with handles to them4 ,lemon or orange custards are very fine4 ,they are made without milk4 ,chocolate ,custard4--,make some strong chocolate1 allowing a quarter of a pound of the best1 7which is ,baker's prepared cocoa7 to a quart of rich milk2 first mixing the milk and scraped chocolate to a smooth paste4 ,boil them together a quarter of an hour4 ,while warm1 stir in two or three table-spoonfuls of loaf sugar4 ,then set it away to cool4 ,have ready eight well-beaten eggs1 and stir them gradually into the chocolate4 ,bake the mixture in cups1 and serve them up with a chocolate maccaroon laid on the top of each4 ,almond and ,maccaroon ,custard4--,boil in half a pint of rich milk a handful of bitter almonds1 blanched and broken up4 ,when highly flavored1 strain that milk and set it aside4 ,boil a quart of milk by itself1 and when cold stir in1 gradually1 eight well beaten eggs1 adding the flavored milk1 and half a pint of powdered sugar4 ,stir the whole very hard at the last4 ,bake it in cups1 and when done and cold1 lay on the top of each a maccaroon with four others placed around it2 five maccaroons to each custard4 ,or1 if the maccaroons are made in the house1 let every one be large enough to cover the top of the custard like a lid4 ,,fine ,,plum ,,pudding4--,this pudding is best when prepared1 7all but the milk and eggs17 the day before it is wanted4 ,seed and cut in half one pound of the best bloom raisins2 and pick1 wash1 and dry before the fire1 a pound of ,zante currants1 7commonly called plums47 ,dredge the fruit well with flour1 to prevent its sinking or clogging4 ,take one pound of fresh beef suet1 freed from the skin and strings1 and chopped very fine2 a pint of grated bread-crumbs1 and half a pint of sifted flour2 a large quarter of a pound of the best sugar1 a large table-spoonful of powdered mace and cinnamon mixed1 and two powdered nutmegs--all the spice steeped in a half pint of mixed wine and brandy4 ,put away these ingredients separately1 closely covered1 and let them stand undisturbed all night4 ,next morning proceed to finish the pudding1 which requires at least six hours boiling4 ,beat nine eggs till very thick and smooth1 then add gradually a pint of rich milk1 in turn with the bread-crumbs and flour4 ,mix with the sugar the grated yellow rind and juice of two large lemons or two oranges1 and add gradually to the mixture all the ingredients1 stirring very hard4 ,if you find it too thick1 add by degrees some more milk2 if too thin1 some more bread-crumbs4 ,but take care not to have too much bread or flour1 or the pudding will be solid and heavy4 ,dip a large strong cloth in boiling water2 shake it out1 and spread it in a large pan4 ,dredge it lightly with flour1 and pour in the mixture4 ,tie it tightly1 but leave sufficient space for the pudding to swell in boiling4 ,put it into a pot of fast-boiling water1 and boil it steadily six hours or more1 not taking it up till wanted for table4 ,before turning it1 dip the cloth for a moment in cold water to make the pudding come out easily4 ,have ready some slips of citron or of blanched sweet almonds1 or both1 and stick them1 liberally1 all over the surface of the pudding after you have dished it4 ,serve it up with wine sauce highly flavored1 or with butter and sugar beaten to a cream1 and seasoned with nutmeg and rose4 ,do not set the pudding on fire to burn out the liquor2 that practice has had its day1 and is over4 ,it was always foolish4 ,if you wish to send it to a distant place1 7for instance1 to some part of the world where plum puddings are not known or not made7 you may preserve it1 7after boiling it well17 by leaving it tied up in the cloth it was cooked in2 hanging it up in a cool dry place1 and then packing it well in a tin vessel having a close fitting cover4 ,paste a band of thick white paper all around the place where the lid shuts down1 and put into a tight box the vessel that contains the pudding4 ,when it arrives at its destination1 the friend who receives it will pare off thinly the outside1 and tying up the pudding in a fresh clean cloth1 will boil it over again for an hour or more2 and when done the surface may be then decorated with slips of citron or almond4 ,it has been said that in this way a plum pudding can be kept for six months1 as good as ever4 ,it cannot4 ,but it may keep six weeks4 ,do not fry or broil plum pudding that is left at dinner4 ,the slices will be greasy and heavy4 ,but tie the piece that remains in a small cloth1 and boil it over again for an hour4 ,it will then be nearly as good as on the first day4 ,believe in no wonders that you hear1 of the long keeping of either plum pudding1 plum cake1 or mince meat1 which are all of the same family4 ,however long they may be preserved from absolute decomposition1 these things are always best when fresh4 ,,mince ,,pies4--,the best mince meat is made of fresh beef's tongue boiled1 peeled1 and when quite cold1 chopped very fine4 ,the next best is of beef's heart boiled and chopped4 ,the next of cold roast beef4 ,and the next1 of the lean of cold boiled beef1 quite fresh1 and cooked especially for the purpose4 ,all the meat must be fresh1 and not minced till entirely cold4 ,to two large pounds of lean meat allow two small pounds of nice kidney suet1 cleared from skin and strings1 and chopped very small2 two pounds of fine juicy apples1 pared1 cored1 and minced2 two pounds of ,zante currants1 washed1 and picked clean2 two pounds of fine bloom raisins1 seeded and chopped1 or of seedless sultana raisins cut in half2 two pounds of the best sugar2 two large nutmegs1 powdered2 a table-spoonful of ground cinnamon2 the same quantity of ground ginger1 with the juice and grated yellow rind of six large lemons1 or the juice of six oranges1 and their grated rind2 a pint of ,madeira or sherry1 and half a pint of brandy2 lastly1 half a pound of citron cut into slips1 rather large4 ,if the citron is chopped small it cannot be distinguished among the other ingredients1 and its flavor is lost4 ,when all is prepared1 mix well in a large pan the chopped meat1 suet1 and fruit4 ,then1 gradually add the spice1 having steeped it in the liquor all the preceding night1 mixing the whole thoroughly1 and putting in the citron at the last4 ,line with fine puff-paste deep pie-dishes1 or patty-pans4 ,fill them1 quite full of the mince1 heaping it higher towards the centre2 and put on a lid1 handsomely decorated with puff-paste ornaments1 and having a cross slit in the centre surrounded with paste leaves or flowers4 ,set the pies immediately into a moderately brisk oven1 and bake them a light brown4 ,eat them warm4 ,if baked the preceding day1 heat them again before they go to table4 ,the foolish custom of setting the pies on fire after they come to table1 and causing a blue blaze to issue from the liquor that is in them1 is now obsolete1 and considered ungenteel and tavern-like4 ,if this practice originated in a polite desire to frighten the ladies1 its purpose is already a failure1 for the ladies are not frightened2 that is1 not really4 ,mincemeat will taste more fresh and pleasant if the apples are not added till the day the pies are made4 ,it should be kept well-secured from air and damp1 in stone jars closely covered4 ,whenever a jar is opened to take out some for immediate use1 pour in a large glass or two of brandy1 and stir it about4 ,it is not true that mincemeat will keep all winter1 even by this preservative4 ,it is sure to become musty 7or worse17 before two months4 ,it is best to make fresh mincemeat at least three times during the season4 ,when the cold weather is over1 do not attempt it1 unless a little for immediate use4 ,mincemeat1 with a double portion of excellent raisins1 7cut in half17 will do very well without currants1 which are very troublesome to prepare2 and those imported of late years are rarely of good quality4 ,we have heard of ,west ,india mincemeat made with cold roast turkey2 chopped pine-apple2 grated cocoa-nut2 preserved ginger chopped1 and moistened with its own syrup2 and seasoned with nutmeg and noyau4 ,the above mince pies are for company4 ,,calf',s ,,feet ,,jelly4--,select the largest and best calf's feet4 ,four is called a set4 ,choose those that1 after the hair has been well scalded and scraped off1 are prepared with the skins left on4 ,there is much glutinous substance in the skin itself1 therefore it adds to the strength and firmness of the jelly4 ,the feet being made perfectly clean1 split them upwards as far as you can1 and put them to boil in a gallon of very clear soft water4 ,boil them till they have all gone to pieces1 and the flesh is reduced to rags1 and the liquid to one half4 ,strain the liquid through a fine sieve into a white-ware pan1 and set it away to cool4 ,when quite cold1 it should be a cake of firm jelly4 ,take it out1 and scrape from it all the fat at the top and sediment at the bottom4 ,press on the surface1 some clean blotting paper1 to remove any grease that may yet remain about it4 ,cut the cake of jelly into pieces1 and put it into a very clean porcelain kettle1 with a large pint of sherry1 7inferior wine will spoil it17 a pound of the best loaf sugar1 broken small2 the yellow rind of six lemons1 pared so thin as to be transparent1 and their juice squeezed over the sugar through a strainer2 the whites of six or seven eggs1 with their shells mashed small4 ,if the jelly is to be moulded1 add a quarter ounce of the best ,russia isinglass4 ,boil together all these ingredients for near twenty minutes4 ,then take it off the fire1 and let it stand undisturbed for about five minutes1 to settle4 ,next1 have ready a pointed jelly bag1 made of clean white flannel4 ,spread it open1 suspended by strings to a table edge4 ,set a large tureen or white-ware pan beneath it1 and let the jelly drip as long as it will2 but on no account squeeze or press the bag1 as that will spoil all1 rendering the whole jelly cloudy or streaked4 ,if it is not quite clear at the first straining1 empty the contents of the bag into a basin1 wash the bag clean1 hang it up again1 pour the jelly back1 wash the tureen or pan1 and let the jelly pass into it again4 ,repeat this straining if necessary4 ,when quite clear1 shape the jelly in white-ware moulds1 which have been setting two hours in cold water4 ,when the jelly is wanted1 wrap round the moulds for a moment1 a cloth dipped in warm water1 and turn it out on glass dishes4 ,the ingredients that are left in the bag may be boiled and strained over again for children4 ,if the jelly is not to be moulded1 you may omit the isinglass4 ,in that case break it up1 and serve it in a glass bowl4 ,it is now the general opinion that jellies have a more lively taste when broken up1 from the numerous acute angles they present to the tongue and palate4 ,we think this opinion correct2 and also they look brighter and more glittering1 and go farther4 ,apple ,jelly--,is far less expensive than that of calf's feet1 and if well made looks beautifully4 ,it requires the very best and most juicy apples1 7for instance1 two dozen large pippins or bell-flowers47 ,wash and wipe them well1 7removing all blemishes17 pare1 core1 and slice or quarter them4 ,put them into a bain-marie or double kettle1 with the water outside1 and let them boil till broken and dissolved1 putting in with them the grated yellow rind of four large lemons4 ,press and mash the stewed apples through a very clean sieve1 till you have extracted all the juice4 ,measure it while warm1 and allow to each quart a pound of the finest powdered and sifted loaf sugar well mixed in1 and the juice of the lemons4 ,transfer it to a clean white flannel jelly bag1 and let it drip into a large white-ware pan4 ,when quite clear1 put it into moulds1 and set it on ice to congeal4 ,when wanted1 turn it out of the moulds1 7loosened by wrapping round their outsides cloths dipped a minute in warm water7 and serve it up in glass dishes4 ,siberian ,jelly4--,a fine pink-colored jelly may be made in the above manner1 of the red ,siberian crab-apple1 but it requires an additional quarter of a pound of sugar to a pint of juice4 ,instead of lemon you may flavor it1 7after all the juice has done dripping7 by mixing with extract of rose1 or strong rose-water1 allowing a wine-glassful to each quart of jelly4 ,rose-water1 or extract of rose1 evaporates so speedily when over the fire1 that it should never be added till the very last4 ,orange ,jelly--,is made in the proportion of a pint of strained orange juice to a pound of loaf sugar1 boiled with an ounce of isinglass1 that has first been melted over the fire by itself in a very little water4 ,add the yellow rind of the oranges pared from the white as thin as possible4 ,give it one boil up1 and strain it into the jelly-bag4 ,when clear1 transfer it to moulds4 ,twelve large oranges will generally yield a pint of juice4 ,lemon jelly is made in the same manner1 but with more sugar4 ,,currant ,,jelly4--,the currants should be large1 fine1 and fully ripe4 ,the best and sweetest currants grow in the shade2 and the largest1 also4 ,if exposed to the full heat of our ,american sun1 it turns them sour1 dries up the juice1 and withers their growth4 ,gather them when fully ripe1 strip them from the stems into a cullender1 and wash and drain them4 ,transfer them to a large pan1 and mash them well with a wooden beetle4 ,then put the currants1 with their juice1 into a bain-marie or double kettle1 and cook them with the water outside1 stirring them hard to bring out the juice4 ,simmer them for a quarter of an hour1 and then transfer them to a very clean sieve1 and press them over a pan till no more juice appears4 ,measure the juice1 and to each pint allow a pound of broken-up loaf sugar4 ,mix the sugar with the juice1 put all into a porcelain kettle1 and boil it till the scum ceases to rise4 ,if the sugar is of excellent quality1 7the best double-refined should be used for all nice sweetmeats7 it will need but little skimming1 and leave no sediment when poured off4 ,boil it twenty minutes with the sugar4 ,to try if it is done1 take up a spoonful and hold it out in the open air4 ,if it congeals very soon1 it is cooked enough4 ,put it warm into glass tumblers4 ,cut out some white tissue paper into double rounds1 exactly fitting the glasses4 ,press these papers lightly on the surface of the jelly2 and1 next day1 tie over the top thick papers dipped in brandy1 and set them in the sun all that day if the weather is bright and warm4 ,all jellies of small fruit may be made in a similar manner2 first boiling the fruit by itself1 and mashing it to get out all the juice4 ,then boiling the berries again1 with the sugar1 for about twenty minutes4 ,the above receipt is equally good for grapes1 blackberries1 and gooseberries4 ,black currant jelly 7excellent for sore throats17 requires but three quarters of a pound of sugar1 the juice being very thick of itself4 ,peaches1 plums1 damsons1 and green gages1 must be scalded1 peeled1 and stoned1 before boiling for jelly1 and they require1 at least1 a pound and a half of sugar to a pint of juice4 ,it is better to preserve them as marmalade than as jelly4 ,strawberries and raspberries require no previous cooking2 mash out the juice1 strain it1 allow a pound of sugar to every pint of juice1 and then boil them together 7skimming carefully7 for about a quarter of an hour1 or till they congeal on being tried in the air4 ,,wine ,,jelly4--,wine jellies are seldom made except for company4 ,the wine must be of excellent quality2 either port1 madeira1 or champagne4 ,to a quart of wine allow a pound of the best double-refined loaf sugar1 and an ounce of the best ,russian isinglass4 ,melt the sugar 7broken small7 in the wine4 ,melt the isinglass by itself in as much warm water as will just cover it1 and when quite dissolved1 stir it into the mixed wine and sugar4 ,boil all together1 till on trial it becomes a firm jelly1 which will be very soon4 ,if it does not congeal well1 add some more dissolved isinglass1 and more sugar4 ,serve in moulds1 and eat it on saucers4 ,jelly is made in this manner of any nice sort of liqueur or cordial4 ,also of strong green tea1 or very strong coffee2 first made as usual1 and then boiled with loaf sugar and isinglass till they congeal4 ,we do not recommend them1 except as some exhilaration to the fatigue of a party4 ,,trifle4--,this is a very nice and very elegant party dish1 and is served in a large glass bowl4 ,put into the bottom of the bowl a pound of bitter almond maccaroons4 ,pour on sufficient madeira or sherry to dissolve them4 ,let them soak in it till soft and broken4 ,have ready a very rich custard1 flavored with vanilla bean 7broken up and boiled by itself in a little milk71 and then strained into the quart of milk prepared for the custard1 which should be of ten eggs1 7using only the yolks7 and sweetened with a quarter of a pound of powdered loaf sugar4 ,it is best and easiest to bake the custard4 ,it will be very rich and soft with yolk of egg only4 ,when the custard is cold lay it on the dissolved maccaroons4 ,then add a thick layer of very nice marmalade4 ,rub off the yellow rind of a large lemon or two on some pieces of loaf sugar1 and add to it some powdered sugar mixed with the lemon juice4 ,whip to a strong froth a large quart 7or more7 of rich cream1 gradually mixing with it the lemon and sugar4 ,lastly1 pile up the frothed cream high on the glass bowl1 and keep it on ice till it is sent to table4 ,instead of lemon you may flavor the whipt cream with rose-water2 it will require1 if not very strong1 a wine-glassful4 ,to give the cream a fine pink color1 tie up some alkanet chips in a thin muslin bag2 lay the bag to infuse in a tea-cup of plain cream1 and then add the pink infusion to the quart of cream as you froth it4 ,,blancmange4--,the best and finest blancmange is made with a set of calves' feet1 7singed but not skinned7 boiled slowly in a gallon of water till the meat drops from the bone2 then strain it1 and set it away till next day1 in a broad white-ware pan4 ,skim it well while boiling4 ,next day it should be a solid cake of clear jelly4 ,scrape off all the fat and sediment from the outside1 cut the jelly into small bits1 and melt it over again4 ,boil in a porcelain kettle a pint of cream1 and when it has come to a boil1 stir in six ounces of loaf sugar1 and whatever you intend for flavoring2 either the milk1 in which a handful of bitter almonds has been boiled1 7first being blanched and broken up7 or a vanilla bean split and cut to pieces1 and boiled in a little milk and strained4 ,or1 it may be mixed with three ounces of chocolate1 7,baker's prepared cocoa is the best7 scraped fine4 ,when the flavoring has had a boil with the sugar1 stir into it1 gradually1 the melted jelly1 and transfer it to white-ware moulds that have set in cold water1 and are still damp4 ,stir it well1 and when the blancmange is thickening1 and becoming hard to stir1 set the moulds on ice1 or in pans of cold water in the cellar1 and cease stirring4 ,when quite congealed1 dip the moulds in lukewarm water1 and turn out the blancmange on glass dishes4 ,you may color almond or vanilla blancmange a fine pink1 by putting into the cream chips of alkanet root tied in a small thin muslin bag1 to be removed as soon as the cream is highly colored4 ,or1 it may be made green by the infusion of spinach juice1 obtained by pounding in a marble mortar1 and then boiling and straining4 ,gelatine is now frequently used for blancmange and jelly1 instead of calves' feet or isinglass4 ,it has no advantage but that of being more speedily prepared than calves' feet1 which must be boiled the day before4 ,four cakes of gelatine are equal to four calves' feet4 ,before using1 they must be soaked for an hour or more in a pan of cold water1 then boiled with the other ingredients4 ,some persons think they perceive an unpleasant taste in gelatine2 perhaps they have heard of what it is made4 ,when calves' feet cannot be obtained1 pigs' feet will do very well1 if nobody knows it4 ,four feet of calves are equal to eight of pigs4 ,they are very glutinous1 and have no perceptible taste4 ,,finest ,,blancmange4--,break up a half pound of the best double-refined loaf sugar4 ,on some of the pieces rub off the yellow rind of two large lemons1 having rolled them under your hand to increase the juice4 ,then powder all the sugar1 and mix with it1 gradually1 the juice of the lemons1 a pint of rich cream1 and a large half pint 7not less7 of sherry or madeira4 ,stir the mixture very hard till all the articles are thoroughly amalgamated4 ,then stir in1 gradually1 a second pint of cream4 ,put into a small sauce-pan an ounce of the best ,russia isinglass1 with one jill 7or two common-sized wineglasses7 of cold water4 ,boil it till the isinglass is completely dissolved1 stirring it several times down to the bottom4 ,when the melted isinglass has become lukewarm1 stir it gradually into the mixture1 and then give the whole a hard stirring4 ,have ready some white-ware moulds that have just been dipped and rinsed in cold water4 ,fill them with the mixture1 set them on ice1 and in two or three hours the blancmange will be congealed4 ,when it is perfectly firm1 dip the moulds for a minute in lukewarm water1 and turn out the blancmange on glass dishes4 ,this1 if accurately made1 is the finest of blancmange4 ,for company1 you must have double1 or treble1 or four times the quantity of ingredients2 each article in due proportion4 ,,farina4--,farina is a very fine and delicate preparation1 made from the inner part of the grain of new wheat4 ,it is exceedingly nutritious1 and excellent either for invalids or for persons in health4 ,it is now much in use1 and is to be had1 in packages of a pound or half a pound1 of the best grocers and druggists1 and is highly recommended by physicians for gruel and panade4 ,it also makes an excellent pudding1 either boiled or baked1 prepared in the same manner as any flour pudding4 ,for boiling farina1 nothing is so good as a bain-marie or double kettle4 ,for ,farina ,blancmange4--,from a quart of rich milk take out a half pint4 ,put the half pint into a small sauce-pan1 and add to it a handful of bitter almonds broken up2 or a bunch of fresh peach leaves1 or a vanilla bean split1 cut up1 and tied in a thin muslin bag4 ,when this milk has boiled till very highly flavored1 strain it into the pint and a half1 and set it over the fire in a porcelain kettle or a bain-marie4 ,when the milk has come to a boil1 sprinkle in1 gradually1 a large half pint or more 7or four large heaping table-spoonfuls7 of farina1 stirring it well--also sprinkling in and stirring1 as if making thick mush4 ,let it boil slowly a quarter of an hour after the farina is all in4 ,when done1 remove it from the fire1 and stir in two large table-spoonfuls of sugar1 and a wineglass of rose-water1 or one of white wine4 ,transfer it to a blancmange mould1 7previously wet with cold water17 set it on ice1 and turn it out when ready for dinner4 ,eat it with sauce of wine1 sugar1 and nutmeg4 ,,fine ,,marrow ,,pudding4--,mince very small a quarter of a pound of nice beef marrow1 and grate or crumble half a pound of almond sponge cake4 ,cut in half1 a quarter of a pound of sultana or seedless raisins1 chop two peels of candied citron1 mix them with the raisins1 and dredge both thickly with flour4 ,add a large heaped table-spoonful of loaf sugar1 a small nutmeg grated1 and a wineglass of mixed wine and brandy4 ,mix all these ingredients well1 put them into a deep dish1 lay a border of puff-paste all round the rim1 and fill the dish up to the top with a nice custard made in the proportion of four eggs to a pint of well-sweetened milk1 flavored with either bitter almonds1 rose-water1 peach-water1 or vanilla4 ,bake this pudding half an hour4 ,when cool1 sift sugar over it4 ,,omelette ,,souffl4--,break six eggs1 separating the yolks and whites4 ,give them a slight stir1 and strain the whites into one pan and the yolks into another4 ,add to the yolks three large table-spoonfuls of powdered loaf sugar1 a heaped tea-spoonful of arrow-root flour1 and twelve drops of strong orange-flower water1 and beat it till very thick and smooth4 ,then beat the whites to a stiff froth1 beginning slowly at first1 but gradually beating faster4 ,then add the beaten yolk very gently to the whites4 ,have ready a silver or plated dish well-buttered4 ,use tin for want of better1 but it will not look well1 as the omelette has to be served up in the dish it was baked in4 ,place the dish with the mixture in a hot oven1 and watch it while baking4 ,when it has well risen1 and seems very light1 take it out of the oven for a moment2 run a knife round it1 sift some sugar over it1 set it again in the oven1 and when raised to its utmost take it out again1 and serve it up as hot as possible1 with a spoon on the plate beside it4 ,when once broken1 it will sink immediately4 ,it is usual to send round the omelette souffl at the very last of the pastry course2 the cook not beginning to make it till the dinner has commenced4 ,if not light when baked1 give it up1 and do not send it to table at all4 ,it is safest for an inexperienced housewife to engage a ,french cook to come to the house with his own ingredients and utensils1 and make and bake the omelette souffl while there4 ,still though very fashionable1 it is less delicious than many other desserts4 ,,sunderlands4--,warm a quart of rich milk1 and cut up in it half a pound of the best fresh butter to soften in the milk1 but not to oil4 ,beat eight eggs till very light and thick1 and then stir them gradually into the pan of milk and butter1 in turn with eight large table-spoonfuls of sifted flour4 ,beat all very hard together1 and then transfer the batter to white tea-cups1 slightly buttered1 not filling them quite full4 ,set them immediately into a brisk oven1 and bake them about twenty minutes1 or till they are slightly browned1 and have puffed up very light4 ,as soon as they are cool enough to handle without burning your fingers1 turn them out of the cups on a dish1 cut a slit in the top of each1 and1 taking a tea-spoon1 fill them quite full of any sort of jelly or marmalade2 or if more convenient1 with ripe strawberries or raspberries1 sweetened with powdered sugar1 and mashed smoothly4 ,when filled with fruit1 close the slit neatly with your fingers2 and on the top of each lay a large strawberry or raspberry1 having first dredged the sunderland with sugar4 ,cream ,cakes--,are made in the above manner1 but baked in patty-pans4 ,when baked take them out1 cut a slit in the side of each2 and having prepared an ample quantity of rich boiled custard1 made with yolk of egg1 and highly flavored 7after it has boiled17 with lemon1 orange1 vanilla1 rose-water or peach-water1 fill the cakes full of the custard1 closing the opening well by pinching it together4 ,sift powdered sugar over them1 and send them to table on a large china dish4 ,,cream ,,tart4--,make a fine puff-paste of equal quantities of fresh butter and sifted flour2 mixing into the pan of flour a heaped table-spoonful of powdered sugar1 and wetting it with a beaten egg4 ,rub one quarter of the butter into the pan of flour4 ,divide the remainder of butter into six1 and roll it into the flour at six turns till it is all in4 ,have1 ready grated1 the yellow rind and the juice of a large lemon or orange mixed with a quarter of a pound of powdered loaf sugar2 or a flavoring of a split-up vanilla bean2 or a dozen bitter almonds broken up1 and boiled in a very little milk4 ,mix the flavoring with a pint of rich cream1 and the well-beaten whites of three eggs4 ,take small deep pans1 line them all through with the paste rolled out very thin1 and cut square4 ,fill them with the cream1 and turn the square pieces of paste a little over it at the top1 so as to form corners4 ,bake the tarts in a brisk oven1 and when cold1 grate nutmeg over the surface4 ,are these the cream tarts of the ,arabian ,nights8 ,,orange ,,cocoa-,,nut4--,break up a fine ripe cocoa-nut1 and after peeling off the brown skin1 lay the pieces in cold water for a while4 ,then wipe them dry with a clean towel1 and grate them into a deep dish4 ,mix in1 plenty of powdered white sugar4 ,take some fine large oranges1 very ripe and juicy4 ,peel off all the rind1 and slice the oranges rather thick4 ,cover the bottom of a large glass bowl with sliced orange1 7the first layer being double1 where the bowl is small7 and strew among the slices sufficient sugar4 ,then put in a thick layer of the grated cocoa-nut1 next another layer of orange--again a layer of cocoa-nut1 and so on1 alternately1 till the bowl is filled1 finishing with cocoa-nut heaped high4 ,this is a handsome and delicious article for a supper-table1 and a nice impromptu addition to the dessert at a dinner2 and soon prepared1 as it requires no cooking4 ,when the fruit is in season1 a dessert for a small company may consist entirely of orange cocoa-nut1 raspberry charlotte1 and cream strawberries4 ,never send oranges whole to table4 ,to ladies they are unmanageable in company4 ,creamed ,strawberries4--,take fine large ripe strawberries4 ,hull or stem them1 and set them on ice till just before they are wanted4 ,divide them into saucerfulls4 ,if you have glass saucers1 they will make a better show than china4 ,put some powdered white sugar in the bottom of each saucer4 ,fill them with strawberries1 and then strew on a liberal allowance of sugar1 for ,american strawberries 7however fine in appearance7 are seldom sweet4 ,have ready sufficient whipped cream1 that has been frothed with rods or with a tin cream-churn4 ,pile high a portion of the whipt cream on each saucer of strawberries4 ,strawberries are sometimes eaten with wine and sugar1 when cream is not convenient4 ,with milk they curdle1 and are unwholesome--besides tasting poorly4 ,creamed ,pine-apple4--,cut into four pieces two large ripe pine-apples4 ,stand them up successively in a deep dish1 and grate them from the rind4 ,when all is grated1 transfer it to a large glass bowl1 and make it very sweet by mixing in powdered white loaf sugar4 ,whip to a stiff froth a sufficiency of rich cream1 adding to it some sugar1 and heap it high upon the grated pine-apple4 ,peaches and ,cream4--,take fine juicy freestone peaches4 ,pare them1 and cut them in slices4 ,put them1 with their juice1 into a large bowl1 and make them very sweet with powdered loaf sugar4 ,set them on ice1 and let them remain in the juice till wanted4 ,then send them to table with fresh sugar sifted over the top4 ,set near them pitchers of plain cream1 not frothed4 ,if you cannot obtain cream1 it is better to be satisfied with sugar alone1 than to substitute milk1 with peaches1 or any other fruit4 ,,lemon ,,taffy4--,put into a porcelain-lined preserving kettle three pounds of the best loaf sugar1 and pour on it a pint and a half of very clear water4 ,when it has entirely dissolved1 set it over the fire1 and add a table spoonful of fine cider vinegar to assist in clearing it as it boils4 ,boil and skim it well1 and when no more scum rises add the juice of four large lemons or oranges4 ,let it boil till it will boil no longer1 stirring it well4 ,when done transfer it to square tin pans1 that have been made very clean and bright1 and that are slightly greased with sweet oil4 ,set the taffy away to cool1 first marking it with a knife1 while soft4 ,mark it in straight lines the broad or crossway of the pans4 ,if marked lengthways1 the pieces will be too long4 ,when the taffy is cold1 cut it according to the lines1 in regular slips1 like cocoa-nut candy4 ,it is for a handsome supper party4 ,serve it up in glass dishes4 ,orange taffy is made in the same manner4 ,these candies should be kept in tin boxes4 ,cocoa-nut ,candy--,is made in the manner of taffy1 using finely grated cocoa-nut1 instead of lemon or orange4 ,,charlotte ,,russe4--,split1 cut up1 and boil a large vanilla bean in half a pint of rich milk1 till it is highly flavored1 and reduced to one-half4 ,then strain out the vanilla through a strainer so fine as to avoid all the seeds4 ,mix the strained milk with half a pint of rich cream4 ,beat five eggs till very smooth and thick4 ,strain them1 and add them gradually to the cream when it is entirely cold1 to make a rich custard4 ,set this custard over the fire 7stirring it all the time7 till it simmers2 but take it off before it comes to a boil1 or it will curdle4 ,set it on ice4 ,have ready in another sauce-pan an ounce of the best ,russia isinglass1 boiled in half a pint of water1 till it is all dissolved into a thick jelly4 ,when both are cold1 7but not hard7 mix the custard and the isinglass together1 and add four table-spoonfuls of powdered loaf sugar4 ,then take a large lump of loaf sugar1 and rub off on it the yellow rind of two large lemons4 ,scrape off the lemon-grate with a tea-spoon1 and add it to the mixture1 with the lump of sugar powdered and crushed fine4 ,mix together the strained juice of the lemons1 and two glasses of madeira2 dissolve in them the lemon-flavored sugar1 and mix it with a pint of rich cream that has been whipped with a whisk to a strong froth4 ,add the whipped cream gradually to the custard1 starring very hard at the time1 and also after the whole is mixed4 ,then set it on ice4 ,cover the bottom of a flat oval dish with a slice of almond sponge cake1 cut to fit4 ,prepare a sufficient number of oblong slices of the cake1 7all of the same size and shape7 to go all round2 with one extra slice1 in case they should not quite hold out4 ,dip every one in a plate of beaten white of egg to make them adhere4 ,stand each of them up on one end1 round the large oval slice that lies at the bottom4 ,make them follow each other evenly and neatly1 7every one lapping a little way over its predecessor7 till you have a handsome wall of slices1 cemented all round by the white of egg4 ,fill it quite full with the custard mixture4 ,cover the top with another oval slice of cake1 cemented with a little white of egg to the upper edge of the wall4 ,make a nice icing in the usual way1 of powdered sugar beaten into frothed white of egg1 and flavored with lemon1 orange1 or rose4 ,spread this icing thickly and smoothly over the cake that covers the top of the charlotte1 and ornament it with a handsome pattern of sugar flowers4 ,there is no charlotte russe superior to this4 ,another ,charlotte ,russe4--,have a very nice circular lady cake4 ,it should be iced all over1 and ornamented with sugar flowers4 ,take off the top nicely1 and without breaking or defacing1 and hollow out the inside1 leaving the sides and bottom standing4 ,the cake taken from the inside may be cut in regular pieces and used at tea1 or for other purposes4 ,make a very fine boiled custard1 according to the preceding receipt4 ,fill with it the empty cake1 as if filling a mould4 ,then put on the lid1 set the whole on ice1 and when wanted serve it up on a glass or china dish4 ,a charlotte that requires no cooking may be very easily made by hollowing a nice circular almond sponge cake1 and filling it with layers of small preserves1 and piling on the top whipped cream finely flavored4 ,for the walls of a charlotte russe you may use the oblong sponge cakes1 called ,naples biscuits1 or those denominated lady fingers1 dipping them first in beaten white of egg1 standing them on end1 and arranging them so as to lap over each other in forming the wall4 ,arrange some of them handsomely to cover the top of the custard4 ,,ice ,,cream4--,pewter freezers for ice cream are better than those of block tin2 as in them the freezing goes on more gradually and thoroughly1 and it does not melt so soon1 besides being smoother when done4 ,the ice tub should be large enough to allow ample space all round 7six inches1 at least17 the freezer as it stands in the centre1 and should have a plug at the bottom 7beneath the freezer7 for letting out the water that drips from the ice2 that a large coarse woolen cloth should be folded1 and laid under it and around it4 ,the ice should be broken up into small bits1 and mixed with coarse salt1 in the proportion of a pound of salt to five pounds of ice4 ,fill the tub within three inches of the top2 pounding and pressing down hard the mixed ice and salt4 ,have ready all the ingredients4 ,to every quart of real rich cream mix in a pint of milk1 7not more7 and half a pound of fine loaf sugar4 ,the following are the most usual flavorings1 all the fruit being made very sweet4 ,ripe strawberries or raspberries1 mashed through a sieve till all the juice is extracted2 ripe juicy freestone peaches1 pared1 and cut in half1 the kernels being taken from the stones1 are pounded1 and mashed with the fruit through a cullender2 all the juice that can be mashed out of a sliced pine-apple1 the grated yellow rind and the juice of lemons or oranges1 allowing two to each quart of cream1 and mixing the juice with plenty of sugar before it is put to the cream4 ,a handful of shelled bitter almonds blanched1 broken1 and boiled by themselves in half a pint of milk till all the almond flavor is extracted1 and then strain the bitter almond milk into the cream4 ,for vanilla flavor1 split and cut up a vanilla bean1 boil it by itself in a half pint of milk1 and when highly flavored1 strain the vanilla milk into the cream4 ,for chocolate ice cream1 scrape down a quarter of a pound of ,baker's prepared cocoa1 and melt it in just water enough to cover it2 then sweeten and mix it gradually into a quart of rich milk1 7boiling at the time7 and then boil and stir it till strong and smooth4 ,ice cream is spoiled by the addition of eggs4 ,besides giving it a yellowish color1 eggs convert it into mere frozen custard1 particularly if instead of using real cream1 it is made of milk thickened with arrow-root or flour4 ,for company at least1 ice cream should be made in the best and most liberal manner1 or else do not attempt it4 ,mean ice cream is a very mean thing4 ,when all the ingredients are prepared and mixed1 put the whole into the freezer1 and set it in the ice tub2 and having put on the lid tightly1 take the freezer by the handle and turn it about very fast for five or six minutes4 ,then remove the lid carefully1 and scrape down the cream from the sides with a spaddle or long-handled spoon4 ,repeat this frequently while it is freezing1 taking care to keep the sides clear1 stirring it well to the bottom1 and keeping the tub well filled with salt and ice outside the freezer4 ,after the cream has been well frozen in the freezer1 transfer it to moulds1 pressing it in hard1 so as to fill every part of the mould4 ,then set the mould in a fresh tub of ice and salt1 7using as before the proportion of a pound of salt to five pounds of ice7 and let it remain undisturbed in the mould for an hour1 not turning it out till it is time to serve it up to the company4 ,then wrap a cloth1 dipped in warm water1 round the outside of the moulds1 open them1 and turn out the frozen cream on glass or china dishes1 and serve it up immediately4 ,unless ice cream is very highly flavored at the beginning1 its taste will be much weakened in the process of freezing4 ,the most usual form of ice cream moulds are pyramids1 dolphins1 doves1 and baskets of fruit4 ,we have seen ice cream in the shape of a curly lap-dog1 and very well represented4 ,if you eat what is called strawberry ice cream looking of an exquisite rose-pink color1 there is no strawberry about it1 either in tint or taste4 ,it is produced by alkanet or cochineal4 ,real strawberries do not color so beautifully2 neither do raspberries1 or any other sort of red fruit4 ,but genuine fruit syrups may be employed for this purpose1 having at least the true taste4 ,to make strawberry or raspberry syrup1 prepare first what is called simple syrup1 by melting a pound of the best double-refined loaf sugar in half a pint of cold water2 and when melted1 boiling them together1 and skimming it perfectly clean4 ,then stir in as much fruit juice 7mashed and strained17 as will give it a fine tinge1 and let it have one more boiling up4 ,vanilla ,syrup4--,take six fine fresh vanilla beans4 ,split1 and cut them in pieces4 ,scrape the seeds loose in the pods with your finger nail1 and bruise and mash the shells4 ,all this will increase the vanilla flavor4 ,put all you can get of the vanilla into a small quart of what is called by the druggist absolute alcohol4 ,cork the bottle closely1 and let the vanilla infuse in it a week4 ,then strain it through a very fine strainer that will not let out a single seed4 ,have ready half a dozen pint bottles of simple syrup4 ,put into every bottle of the simple syrup a portion of the strained infusion of vanilla4 ,cork it tightly and use it for vanilla flavoring in ice creams1 custards1 blancmange1 c4 ,orange or ,lemon ,syrups--,are made by paring off the yellow rind very thin 7after the fruit has been rolled under your hand on a table to increase the juice17 then boiling the rind till the water is highly flavored4 ,strain this water over the best loaf sugar1 allowing two pounds of sugar to a pint of juice4 ,the sugar being melted1 mix it with the juice4 ,,water ,,ices ,,or ,,sherbet4--,water ices are made of the juice of fruits1 very well sweetened1 mixed with a little water1 and frozen in the manner of ice cream1 to which they are by many persons preferred4 ,they are all prepared nearly in the same manner1 allowing a pint of juice to a pint of water1 and a quarter of a pound of sugar4 ,mix it well1 and then freeze it in the manner of ice cream1 and serve it up in glass bowls4 ,for lemon and orange sherbet1 first roll the fruit on a table under your hand2 then take off a very thin paring of the yellow rind1 and boil it slowly in a very little water1 till all the flavor is extracted4 ,next1 strain the flavored water into the cold water you intend to mix with the juice1 and make it very sweet with loaf sugar4 ,squeeze the juice into it through a tin strainer to avoid the seeds4 ,stir the whole very hard1 and transfer it to a freezer4 ,orange water-ice is considered the best1 if well made4 ,for pine-apple water-ice1 pare1 core1 and slice fine ripe apples very thin4 ,put them into a dish with thick layers of powdered loaf sugar2 cover the dish1 and let them lie several hours in the sugar4 ,then press out all the juice you can1 from the pine-apple2 mix it with a little water1 and freeze it4 ,to two large pine-apples allow a half pound of sugar1 which has been melted in a quart of boiling water4 ,this looks very well frozen in a mould shaped like a pine-apple4 ,orange sherbet may be frozen in a pine-apple mould4 ,it can be made so rich with orange juice as to perfume the whole table4 ,roman ,punch--,is made of strong lemonade or orangeade1 adding to every quart a pint of brandy or rum4 ,then freeze it1 and serve in saucers or a large glass bowl4 ,put it into a porcelain kettle1 and boil and skim it till the scum ceases to rise4 ,when cold1 bottle it1 seal the corks and keep it in a cool place4 ,syrup of strawberries1 raspberries1 currants and blackberries1 is made in a similar manner4 ,,floating ,,island4--,for one common-sized floating island have a round thick jelly cake1 lady cake1 or almond sponge cake1 that will weigh a pound and a half1 or two pounds4 ,slice it downwards1 almost to the bottom1 but do not take the slices apart4 ,stand up the cake in the centre of a glass bowl or a deep dish4 ,have ready a pint and a half of rich cream1 make it very sweet with sugar1 and color it a fine green with a tea-cupful of the juice of pounded spinach1 boiled five minutes by itself2 strained1 and made very sweet4 ,or for coloring pink you may use currant jelly1 or the juice of preserved strawberries4 ,whip to a stiff froth another pint and a half of sweetened cream1 and flavor it with a large glass of mixed wine and brandy4 ,pour round the cake1 as it stands in the dish or bowl1 the colored unfrothed cream1 and pile the whipped white cream all over the cake1 highest on the top4 ,,fine ,,cakes4 ,,plum ,,cake4--,in making very fine plum cake first prepare the fruit and spice1 and sift the flour 7which must be the very best superfine17 into a large flat dish1 and dry it before the fire4 ,use none but the very best fresh butter2 if of inferior quality1 the butter will taste through every thing1 and spoil the cake4 ,in fact1 all the ingredients should be excellent1 and liberally allowed4 ,take the best bloom or muscatel raisins1 seeded and cut in half4 ,pick and wash the currants or plums through two waters1 and dry them well4 ,powder the spice1 and let it infuse over night in the wine and brandy4 ,cut the citron into slips1 mix it with the raisins and currants1 and dredge all the fruit very thickly1 on both sides1 with flour4 ,this will prevent its sinking or clodding in the cake1 while baking4 ,eggs should always be beaten till the frothing is over1 and till they become thick and smooth1 as thick as a good boiled custard1 and quite smooth on the surface4 ,if you can obtain hickory-rods as egg-beaters1 there is nothing so good2 but if you cannot get them1 use the common egg-beaters1 of thin fine wire4 ,for stirring butter and sugar you should have a spaddle1 which resembles a short mush-stick flattened at one end4 ,stir the butter and sugar in a deep earthen pan1 and continue till it is light1 thick1 and creamy4 ,beat eggs always in a broad shallow earthen pan1 and with a short quick stroke1 keeping your right elbow close to your side1 and moving only your wrist4 ,in this way you may beat for an hour without fatigue4 ,but to stir butter and sugar is the hardest part of cake making4 ,have this done by a man servant4 ,his strength will accomplish it in a short time--also1 let him give the final stirring to the cake4 ,if the ingredients are prepared as far as practicable on the preceding day1 the cake may be in the oven by ten or eleven o'clock in the forenoon4 ,for a large plum cake allow one pound1 7or a quart7 of sifted flour2 one pound of fresh butter cut up in a pound of powdered loaf sugar1 in a deep pan2 twelve eggs2 two pounds of bloom raisins2 two pounds of ,zante currants2 half a pound of citron1 either cut into slips or chopped small2 a table-spoonful of powdered mace and cinnamon1 mixed2 two grated nutmegs2 a large wine-glass of madeira 7or more71 a wine-glass of ,french brandy1 mixed together1 and the spice steeped in it4 ,first stir the butter and sugar to a light cream1 and add to them the spice and liquor4 ,then beat the eggs in a shallow pan till very thick and smooth1 breaking them one at a time into a saucer to ascertain if there is a bad one among them4 ,one stale egg will spoil the whole cake4 ,when the eggs are very light1 stir them gradually into the large pan of butter and sugar in turn with the flour1 that being the mixing pan4 ,lastly1 add the fruit and citron1 a little at a time of each1 and give the whole a hard stirring4 ,if the fruit is well floured it will not sink1 but it will be seen evenly dispersed all over the cake when baked4 ,take a large straight-sided block tin pan1 grease it inside with the same butter used for the cake1 and put the mixture carefully into it4 ,set it immediately into a well-heated oven1 and keep up a steady heat while it is baking4 ,when nearly done1 the cake will shrink a little from the sides of the pan2 and on probing it to the bottom with a sprig from a corn broom1 or a splinter-skewer1 the probe will come out clean4 ,otherwise1 keep the cake in the oven a little longer4 ,if it cracks on the top1 it is a proof of its being very light4 ,when quite done1 take it out4 ,it will become hard if left to grow cold with the oven4 ,set it to cool on an inverted sieve4 ,,icing4--,allow to the white of each egg a quarter of a pound of the best loaf sugar1 finely powdered2 but if you find the mixture too thin1 you must add still more sugar4 ,put the white of egg into a shallow pan1 and beat it with small rods or a large silver fork1 till it becomes a stiff froth1 and stands alone without falling4 ,then beat in the powdered sugar1 a tea-spoonful at a time4 ,as you proceed1 flavor it with lemon juice4 ,this will render the icing whiter and smoother1 also improving the taste4 ,you may ice the cake as soon as it becomes lukewarm1 without waiting till it is quite cold4 ,dredge it lightly with flour to absorb the grease from the outside2 then wipe off the flour4 ,with a broad knife put some icing on the middle of the cake1 and then spread it down1 thickly and evenly1 all over the top and sides1 smoothing it with another knife dipped in cold water4 ,when this is quite dry1 spread on a second coat of icing rather thinner than the first1 and flavored with rose4 ,set it a few minutes in the oven to harden the icing1 leaving the oven-door open2 or place it beneath the stove4 ,when the icing is quite dry1 you may ornament it with sugar borders and flowers2 having ready1 for that purpose1 some additional icing4 ,by means of a syringe1 7made for the purpose1 and to be obtained at the best furnishing stores7 you can decorate the surface of the cake very handsomely2 but it requires taste1 skill1 and practice4 ,you may first cover the cake with pink1 brown1 green1 or other colored icing1 and then take white icing to decorate it1 forming the pattern by moving your hand skilfully and steadily over it1 and pressing it out of the syringe as you go4 ,an easier way is to ornament the cake 7when the top-icing is nearly dry1 but not quite17 with large strawberries or raspberries1 or purple grapes placed very near each other1 and arranged in circles or patterns4 ,be careful not to mash the berries4 ,warm ,icing4--,this is made in the usual proportion of the whites of four eggs1 beaten to stiff froth1 and a pound of finely powdered loaf sugar afterwards added to it1 gradually4 ,then boil the egg and sugar in a porcelain kettle1 and skim it till the scum ceases to rise4 ,take it off the fire1 and stir into it sufficient orange juice1 lemon juice1 or rose-water1 to flavor it highly4 ,flour your cake--wipe off the flour1 put on the icing with a broad knife1 and then smooth it with another knife dipped in cold water4 ,for this icing the cake should be warm from the oven1 and dried slowly and gradually afterwards4 ,warm icing is much liked4 ,it is very light2 rises thick and high in cooling1 and has a fine gloss4 ,try it4 ,the mixture called by the ,french a meringue1 and used for macaroons1 kisses1 and other nice articles1 is made in the same manner as icing for cakes1 allowing a quarter of a pound of powdered loaf sugar to every beaten white of egg4 ,,pound ,,cake4--,one of ,mrs4 ,goodfellow's maxims was1 up-weight of flour1 and down-weight of every thing else--and she was right1 as the excellence of her cakes sufficiently proved1 during the thirty years that she taught her art in ,philadelphia1 with unexampled success4 ,therefore1 allow for a pound cake a rather small pound of sifted flour2 a large pound of the best fresh butter1 a large pound of powdered loaf sugar1 ten eggs1 or eleven if they are small2 a large glass of mixed wine and brandy2 a glass of rose-water2 a grated nutmeg1 and a heaped tea-spoonful of mixed spice1 powdered mace1 and cinnamon4 ,put the sugar into a deep earthen pan1 and cut up the butter among it4 ,in cold weather place it near the fire a few minutes1 till the butter softens4 ,next1 stir it very hard with a spaddle till the mixture becomes very light4 ,next1 stir in1 gradually1 the spice1 liquor1 c4 ,then beat the eggs in a shallow pan with rods or a whisk1 till light1 thick1 and smooth4 ,add them gradually to the beaten batter and sugar1 in turn with the flour2 and give the whole a hard stirring at the last4 ,have the oven ready with a moderate heat4 ,transfer the mixture to a thick straight-sided tin pan well greased with the best fresh butter1 and smooth the butter on the surface4 ,set it immediately into the oven1 and bake it with a steady heat two hours and a half1 or more4 ,probe it to the bottom with a twig from a corn broom4 ,when it shrinks a little from the pan it is done4 ,when taken out1 set it to cool on an inverted sieve4 ,when you ice it1 flavor the icing with lemon or rose4 ,it should be eaten fresh1 as it soon becomes very dry4 ,pound cake is not so much in use as formerly1 particularly for weddings and large parties2 lady cake and plum cake being now substituted4 ,a pound cake may be much improved by the addition of a pound of citron1 sliced1 chopped well1 dredged with flour to prevent its sinking1 and stirred gradually into the batter1 in turn with the sifted flour and beaten egg4 ,,queen ,,cake--,is made in the same manner as pound cake1 only with a less proportion of flour1 7fourteen ounces1 or two ounces less than a pound7 as it must be baked in little tins2 and small cakes require less flour than large ones4 ,also1 7besides a somewhat larger allowance of spice1 liquor1 c47 add the juice and grated yellow rind of a lemon or two1 and half a pound of sultana or seedless raisins1 cut in half and dredged with flour4 ,butter your small cake tins1 and fill to the edge with the batter4 ,they will not run over the edge if well made1 and baked with a proper fire1 but they will rise high and fine in the centre4 ,ice them when beginning to cool1 flavoring the icing with lemon or rose4 ,queen cakes made exactly as above are superlative4 ,,orange ,,cakes4--,make a mixture precisely as for queen cake1 only omit the wine1 brandy1 and rose-water1 and substitute the grated yellow rind and the juice of four large ripe oranges1 stirred into the batter in turn with the egg and flour4 ,flavor the icing with orange juice4 ,,lemon ,,cakes--,are also made as above1 substituting for the oranges the grated rind and juice of three lemons4 ,to give a full taste1 less lemon is required than orange4 ,,sponge ,,cake4--,many persons suppose that sponge cake must be very easy to make1 because there is no butter in it4 ,on the contrary1 the want of butter renders it difficult to get light4 ,a really good sponge cake is a very different thing from those numerous tough leathery compositions that go by that name1 and being flavored with nothing1 are not worthy of eating as cake1 and are neither palatable nor wholesome as diet1 unless too fresh to have grown dry and hard4 ,the best sponge cake we know of is made as follows1 and even that should be eaten the day it is baked4 ,sift half a pound of flour1 7arrow-root is still better17 in a shallow pan2 beat twelve eggs till very thick1 light1 and smooth4 ,you need not separate the yolks and whites1 if you know the true way of adding the flour4 ,beat a pound of powdered loaf sugar1 gradually1 7a little at a time7 into the beaten eggs1 and add the juice and grated yellow rinds of two large lemons or oranges4 ,lastly stir in the flour or arrow root4 ,it is all important that this should be done slowly and lightly1 and without stirring down to the bottom of the pan4 ,hold the egg-beater perpendicularly or quite upright in one hand1 and move it round on the surface of the beaten egg1 while with the other hand you lightly and gradually sprinkle in the flour till all is in4 ,if stirred in hard and fast it will render the cake porous and tough1 and dry and hard when cold4 ,have ready either a large turban mould1 or some small oblong or square tins4 ,butter them nicely1 transfer to them the cake mixture1 grate powdered sugar profusely over the surface to give it a gloss like a very thin crust1 and set it immediately into a brisk oven4 ,the small oblong cakes are called ,naples biscuits1 and require no icing4 ,a large turban cake may be iced plain1 without ornament4 ,a very light sponge cake1 when sliced1 will cut down rough and coarse grained1 and it is desirable to have it so4 ,lady ,fingers--,are mixed in the same manner1 and of the same ingredients as the foregoing receipt for the best sponge cake4 ,when the mixture is finished1 form the cakes by shaping the batter with a tea-spoon1 upon sheets of soft white paper slightly damped1 forming them like double ovals joined in the centre4 ,sift powdered sugar over them1 and bake them in a quick oven till slightly browned4 ,when cool1 take them off the papers4 ,they are sometimes iced4 ,,almond ,,sponge ,,cake4--,the addition of almonds makes this cake very superior to the usual sponge cake4 ,sift half a pound of fine flour or arrow root4 ,blanch in scalding water two ounces of shelled sweet almonds1 and two ounces of bitter ones1 renewing the hot water when expedient4 ,when the skins are all off1 wash the almonds in cold water1 7mixing the sweet and bitter7 and wipe them dry4 ,pound them to a fine smooth paste1 7one at a time17 in a very clean marble mortar1 adding1 as you proceed1 plenty of rose-water to prevent their oiling4 ,then set them in a cool place4 ,beat twelve eggs till very smooth and thick1 and then beat into them1 gradually1 a pound of powdered loaf sugar1 in turn with the pounded almonds4 ,lastly1 add the flour1 stirring it round slowly and lightly on the surface of the mixture1 as in common sponge cake4 ,have ready a deep square pan4 ,butter it nicely4 ,put the mixture carefully into it1 set it into the oven1 and bake it till thoroughly done and risen very high4 ,when cool1 cover it with plain white icing1 flavored with rose-water4 ,with sweet almonds1 always use a small portion of bitter ones4 ,without them1 sweet almonds have little or no taste1 though they add to the richness of the cake4 ,,spanish ,,buns4--,in a shallow pan put a half pint of rich unskimmed milk1 and cut up in it a half pound of the best fresh butter4 ,set it on the stove1 or near the fire1 to warm and soften1 but do not let it melt or oil4 ,when soft1 stir it all through the milk with a broad knife1 and then set it away to cool4 ,sift into a broad pan half a pound of the finest flour1 and an additional quarter of a pound put on a plate by itself4 ,beat four eggs in a shallow pan till very thick and smooth1 and mix them at once into the butter and sugar1 adding the half pound of flour4 ,stir in a powdered nutmeg1 and two wine-glasses of strong yeast1 fresh from the brewer's1 first removing the thin liquid or beer from the top4 ,stir the mixture very hard with a knife1 and then add1 gradually1 half a pound of powdered white sugar4 ,the buns will become heavy if the sugar is thrown in all at once4 ,it is important that it should be added a little at a time4 ,then sprinkle in1 by degrees1 the extra quarter of a pound of sifted flour1 and lastly add a wine-glass of strong rose-water4 ,when all has been well stirred1 butter 7with fine fresh butter17 an oblong iron or block-tin pan1 and carefully put the bun mixture into it4 ,cover it with a clean cloth1 and set it near the fire to rise4 ,it may require five hours2 therefore buns wanted for tea should be made in the forenoon4 ,when the batter has risen very high1 and is covered with bubbles1 put the pan immediately into a moderate but steady oven1 and bake it4 ,when cool1 cut the buns into squares1 and ice each one separately1 if for company2 the icing being flavored with lemon or orange juice4 ,otherwise1 you may simply sift sugar over them4 ,these buns were first introduced by ,mrs4 ,goodfellow2 and in her school were always excellently made1 nothing being spared that was good1 and the use of soda and other alkalis being unknown in the establishment--hartshorn in cakes would have horrified her4 ,,lady ,,cake4--,this cake must be flavored highly with bitter almonds2 without them1 sweet almonds have little or no taste1 and are useless in lady cake4 ,blanch1 in scalding water1 three small ounces of shelled bitter almonds1 and then lay them in a bowl of very cold water4 ,afterwards wipe them dry1 and pound them 7one at a time17 to a smooth paste in a clean marble mortar2 adding1 as you proceed1 a wine-glass of rose-water to improve the flavor1 and prevent their oiling1 and becoming heavy and dark4 ,when done1 set them away in a cool place1 on a saucer4 ,almonds are always lighter and better when blanched and pounded the day before4 ,cut up three quarters of a pound of the best fresh butter in a pound of powdered loaf sugar4 ,mix it in a deep earthen pan1 and stir and beat it with a spaddle till it becomes very light and creamy4 ,then1 gradually1 stir in the pounded almonds4 ,take the whites only of seventeen or eighteen fresh eggs1 and beat them in a shallow pan to a stiff froth1 till they stand alone4 ,then stir the beaten white of egg1 gradually1 into the pan of creamed butter and sugar1 in turn with three small quarters of a pound 7or a pint and a half17 of sifted flour of the very best quality4 ,stir the whole very hard at the last1 and transfer it to a straight-sided tin pan1 well greased with excellent fresh butter4 ,set the pan immediately into an oven1 and bake it with a moderate but steady heat4 ,when it has been baking rather more than two hours1 probe it by sticking down to the bottom a twig from a corn broom1 or a very narrow knife4 ,if it comes out clean the cake is done2 if clammy or daubed1 keep it longer in the oven4 ,a cake when quite done generally shrinks a little4 ,when you take it out1 set it to cool on an inverted sieve4 ,ice a lady cake entirely with white1 and ornament it with white flowers4 ,it is now much in use at weddings1 and if well made1 and quite fresh1 there is no cake better liked4 ,,cinnamon ,,cake4--,cut up half a pound of fine fresh butter1 and warm it till soft in half a pint of rich milk4 ,sift a pound of fine flour into a broad pan2 make a hole in the centre1 and pour into it the milk and butter1 having stirred them well together4 ,then1 gradually1 add a large quarter of a pound of powdered sugar1 and a heaped tea-spoonful of powdered cinnamon4 ,beat three eggs very smooth and thick1 and stir them in1 also a wine-glass and a half of strong fresh brewer's yeast1 or two glasses of fresh baker's yeast4 ,then mix1 7having sprinkled some over the top17 all the flour into the hole in the centre1 so as to make a soft dough4 ,when all is well mixed cover it1 and set it to rise in a round straight-sided tin pan4 ,place it near the fire1 and when quite light and cracked all over the surface1 flour your pasteboard well1 place the loaf upon it1 and having prepared in a pint bowl a stiff mixture of ground cinnamon1 fresh butter1 and brown sugar1 beaten together so as to stand alone1 make numerous deep cuts or incisions all over the surface on the sides and top of the cake2 fill them with the cinnamon mixture1 and pinch each together so as to keep the seasoning from coming out4 ,glaze it all over with beaten white of egg a little sweetened4 ,then return the loaf to the pan1 and bake it in a moderate oven till thoroughly done4 ,when cool1 cut it down in slices like a pound cake4 ,this dough may be divided into small round cakes1 the size of a muffin1 and baked on tin or iron sheets1 sifting sugar over them when cool4 ,it must have a high flavor of cinnamon4 ,,west ,,india ,,cocoa-,,nut ,,cake4--,cut up and peel some pieces of very ripe cocoa-nut4 ,lay them for a while in cold water4 ,then take them out and wipe them dry1 and grate very fine as much as will weigh half a pound4 ,beat eight eggs till very light1 thick1 and smooth4 ,have ready half a pound of powdered loaf sugar1 and stir it into the pan of beaten egg1 alternately with the grated cocoa-nut2 adding a handful of sifted flour1 a powdered nutmeg1 and a large glass of madeira or sherry1 stirring the whole very hard4 ,butter an oblong tin pan4 ,put in the mixture1 set it immediately into a quick oven1 and bake it well4 ,set it to cool on an inverted sieve2 cut it into squares1 and ice each square1 flavoring the icing with rose4 ,you may bake it in a large loaf2 adding double portions of all the ingredients1 and ornamenting the icing handsomely4 ,sweet ,potato ,cake--,is made like the above cocoa-nut cake4 ,the sweet potatos must be pared and grated raw1 till you have as much as weighs half a pound4 ,then proceed as above1 and with the same ingredients and proportions4 ,you may boil and mash the sweet potatos2 but be sure1 afterwards1 to pass them through a coarse sieve1 or they may chance to clod and become heavy4 ,if well made1 and well flavored1 this cake is very nice4 ,,golden ,,cake4--,the best time for making this cake is when ripe oranges are plenty4 ,for one cake select four large deep-colored oranges1 and roll each one under your hand upon a table to soften them1 and increase the juice4 ,weigh a pound of the best loaf sugar4 ,on some of the largest pieces rub off the yellow or outer rind of the oranges1 omitting the white entirely4 ,the white or inner rind of oranges or lemons should never be used for any thing4 ,cut the oranges1 and squeeze their juice through a strainer into a large saucer or a small deep plate4 ,powder all the sugar1 including that which has the orange zest upon it1 and put it into a deep earthen pan1 with a pound of the best fresh butter cut up among it4 ,with a wooden spaddle stir the butter and sugar together1 till very light and creamy4 ,in a shallow pan beat twelve eggs1 omitting the whites of three4 ,sift into a dish a small quart of the best and finest flour1 and stir it gradually into the pan of butter and sugar and orange1 in turn with the beaten egg1 a little at a time of each4 ,stir the whole very hard2 and when done1 immediately transfer the batter to square tin pans1 greased with the same fresh butter that was used for the cake4 ,many a fine cake has been spoiled1 at last1 by the poor economy of greasing the pans with salt butter4 ,fill the pans to the top4 ,if the cake has been well made1 and well beaten1 there is no danger of the batter running over the edges4 ,put it1 immediately1 into a quick oven and bake it well1 not allowing the heat to be lessened till the cake is quite done4 ,when cool1 cut it into squares4 ,if you ice it1 flavor the icing with orange juice4 ,do not attempt to make this cake with yolk of egg only1 by way of improving the yellow color4 ,without any whites1 it will assuredly be tough and heavy4 ,cakes may be made light with white of egg only1 but never with yellow of egg only4 ,if you use soda1 saleratus1 hartshorn1 or any of the alkalis1 they will entirely destroy the orange flavor1 and communicate a bad taste of their own4 ,,silver ,,cake4--,scald in a bowl of boiling water two ounces of shelled bitter almonds4 ,as you peel off the skins throw each almond into a bowl of ice-cold water4 ,when all are blanched1 take them out1 and wipe them dry on a clean napkin4 ,put them1 one at a time1 into a very clean marble mortar1 and pound each one separately to a smooth paste1 adding1 as you pound them1 a few drops of strong rose-water1 till you have used up a large wine-glass full4 ,as you remove the pounded almonds from the water1 lay them lightly and loosely on a plate4 ,when all are done1 put them into a very cool place4 ,in a deep earthen pan cut up a pound of fresh butter into a pound of powdered sugar1 and with a wooden spaddle stir the butter and sugar together till perfectly light4 ,into another pan sift three quarters of a pound of fine flour1 and in a broad shallow pan beat with small rods the whites only of eighteen eggs till they are stiff enough to stand alone4 ,then1 gradually1 and alternately1 stir into the pan of beaten butter and sugar the flour1 the beaten white of eggs1 and the pounded almonds4 ,give the whole a hard stirring at the last4 ,transfer it to square tin pans greased with the same butter1 and bake it well4 ,when cool1 cut it into square cakes1 and send it to table on china plates1 piled alternately with pieces of golden cake1 handsomely arranged4 ,if you ice silver cake1 flavor the icing with strong rose-water4 ,these cakes1 7gold or silver7 if made as above1 will be found delicious4 ,the yolk of egg left from the silver cake may be used for soft custards4 ,but yolk of egg alone1 will not raise a cake2 though white of egg will4 ,,apees4--,cut up a pound of fresh butter into two pounds of sifted flour1 and rubbing the butter very fine1 and mixing in a pound of powdered sugar1 with a heaped tea-spoonful of mixed spice1 nutmeg1 mace1 and cinnamon1 and four tea-spoonfuls of carraway seeds4 ,moisten the whole with a large glass of white wine2 and barely sufficient cold water to make a stiff dough4 ,mix it well with a broad knife1 and roll it out into a sheet less than half an inch thick2 then with the edge of a tumbler1 or a tin cake-cutter1 divide it into round small cakes4 ,bake them in oblong pans1 7tin or iron7 slightly buttered2 and do not place them so closely as to touch4 ,bake them in a quick oven1 till they are of a pale brown4 ,these cakes are soon prepared1 requiring neither eggs nor yeast4 ,,marmalade ,,meringues4--,make a mixture as for apees1 omitting only the carraway seeds4 ,roll out the sheet of dough quite thin2 cut it into round flat cakes with the edge of a tumbler1 and bake them a few minutes1 till lightly colored4 ,take them out of the oven and spread them thickly with very nice marmalade1 or with ripe strawberries or raspberries1 sweetened1 and mashed without cooking4 ,have ready a stiff meringue of beaten white of egg and sugar4 ,pile it high over the marmalade on each cake4 ,heap it on with a spoon1 so as quite to conceal the marmalade1 and do not smooth it on the top4 ,it should stand up uneven as the spoon left it4 ,set it again in the oven for a minute or two1 to harden it4 ,,jumbles4--,mix together1 all at once1 in a deep pan1 a pound of butter cut up in a pound of powdered sugar1 a pound of sifted flour1 and six eggs1 previously beaten very light in a pan by themselves4 ,add a table-spoonful of powdered spice1 7mixed nutmeg1 mace1 and cinnamon7 and a glass of mixed wine and brandy2 or else a glass of rose water2 or the juice and grated yellow rind of a large lemon4 ,stir the whole very hard till all the ingredients are thoroughly mixed1 and become a soft dough4 ,flour your hands and your pasteboard1 and lay the dough upon it4 ,take off equal portions from the lump1 and with your hands form them into round rolls1 and make them into rings by joining together the two ends of each4 ,place the jumbles 7not so near as to touch17 in tin pans slightly buttered1 and bake them in a very brisk oven little more than five or six minutes1 or enough to color them a light brown4 ,if the oven is too cool1 the jumbles will spread and run into each other4 ,when cold1 sift sugar over them4 ,jumbles may be made with yolks of eggs only1 if the whites are wanted for something else4 ,cocoa-nut ,jumbles--,are made as above1 only with finely grated cocoa-nut instead of flour1 and with white of egg instead of yolk4 ,cocoa-nut ,puffs4--,grate any quantity of cocoa-nut4 ,mix it with powdered sugar and a little beaten white of egg1 and lay it in small heaps of equal size4 ,on the top of each place a ripe strawberry1 raspberry1 or any small preserved fruit1 flattening a slight hollow1 to hold it without its rolling off4 ,,scotch ,,cake4--,take a pound of fresh butter1 a pound of powdered white sugar1 and two pounds of sifted flour4 ,mix the sugar with the flour1 and rub the butter into it1 crumbled fine4 ,add a heaped table-spoonful of mixed nutmeg and cinnamon4 ,put no water1 but moisten it entirely with butter4 ,a small glass of brandy is an improvement4 ,roll it out into a large thick sheet1 and cut it into round cakes about the size of saucers4 ,bake them on flat tins1 slightly buttered4 ,this cake is very crumbly but very good1 and of ,scottish origin4 ,it keeps well1 and is often sent from thence1 packed in boxes4 ,,jelly ,,cake4--,for baking jelly cake you must have large flat tin pans rather larger than a dinner plate4 ,but a very clean soap-stone griddle may be substituted1 though more troublesome4 ,make a rich batter as for pound cake1 and bake it in single cakes1 7in the manner of buckwheat1 or thicker7 taking care to grease the tin or soap-stone with excellent fresh butter4 ,have ready1 enough of fruit jelly or marmalade1 to spread a thick layer all over each cake when it cools4 ,pile one on another very evenly1 till you have four1 five1 or half a dozen2 and ice the surface of the whole4 ,cut it down in triangular pieces like a pie4 ,jelly cake is no longer made of sponge cake1 which is going out of use for all purposes1 as being too often dry1 tough1 and insipid1 and frequently not so good as plain bread4 ,,almond ,,macaroons4--,the day before they are wanted1 prepare three quarters of a pound of shelled sweet almonds1 and a quarter of a pound of shelled bitter almonds2 by scalding1 blanching1 and pounding them to a smooth paste in a marble mortar1 7one or two at a time7 adding1 as you proceed1 rose-water to prevent their oiling1 and becoming dark and heavy4 ,having beaten to a stiff froth the whites of six eggs1 and prepared a pound of powdered loaf sugar1 beat the sugar into the egg a spoonful at a time4 ,then mix in gradually the pounded almonds1 and add a grated nutmeg4 ,stir the whole very hard1 and form the mixture into small round balls4 ,then flatten slightly the surface of each4 ,butter slightly some shallow tin pans4 ,place the macaroons not so close as to be in danger of touching2 and glaze them lightly with a little beaten white of egg4 ,put them into a brisk oven1 and bake them a light brown4 ,ground-nut macaroons are made in the same manner4 ,chocolate ,macaroons4--,scrape down1 very fine1 half a pound of ,baker's prepared cocoa4 ,beat to a stiff froth the white of four eggs1 and beat into the white of egg a pound of powdered loaf sugar1 in turn with the chocolate1 adding a little sifted flour if the mixture appears too thin4 ,grease the bottom of some oblong tin pans1 very slightly1 with sweet oil4 ,having formed the mixture into small thick cakes1 lay them 7not close17 in the pan1 and bake them a few minutes4 ,sift sugar over them while warm4 ,,kisses4--,having beaten to a stiff froth1 till it stands alone1 the whites of eight eggs1 mix with it1 gradually1 three quarters of a pound of finely powdered loaf sugar1 beating it in very hard1 a spoonful at a time1 and as you proceed flavoring it with extract of vanilla1 rose1 or lemon juice4 ,if the meringue is not thoroughly beaten and very stiff1 the kisses will lose their shape and run in baking4 ,try one first1 and if that runs1 beat a while longer before you bake the whole4 ,pile portions of the meringue on sheets of letter paper1 placing each heap far apart4 ,smooth and shape them with a broad knife dipped in cold water4 ,make them about the size and form of half eggs1 with the flat part downwards4 ,arrange them on a smooth hickory board1 and set it in a quick oven1 7leaving the door open7 and watch them well4 ,a few minutes will color them a pale brown1 and that is all they require4 ,then take them out1 and set them to cool4 ,when cool1 slip a knife carefully under each1 and remove them from the paper4 ,then with your knife hollow the meringue from the base of each kiss and scrape upwards toward the top1 being careful not to break through the outside or crust4 ,fill up this vacancy with any sort of stiff jelly4 ,then clap two halves together1 and unite them at the base1 by moistening the edges with a little of the meringue that was left4 ,handle them very carefully throughout4 ,large kisses1 of twice or thrice the usual size1 are introduced at parties1 filled with ice cream1 or flavored calf's foot jelly4 ,it is very customary now to finish a fine charlotte russe with a thick layer of this jelly at the top4 ,,lafayette ,,gingerbread4--,cut up in a deep pan half a pound of the best fresh butter1 with a half pound of excellent brown sugar2 and stir it to cream with a spaddle4 ,add a pint of ,west ,india molasses1 mixed with half a pint of warm milk2 four table-spoonfuls of ginger2 a heaped table-spoonful of mixed powdered cinnamon and powdered mace and nutmeg2 and a glass of brandy4 ,sift in a pound and a half of fine flour4 ,beat six eggs till very light and thick1 and mix them1 alternately1 into the pan of butter1 sugar1 molasses1 c4 ,at the last1 mix in the yellow rind 7grated fine7 of two large oranges and the juice4 ,stir the whole very hard4 ,melt in one cup a very small level tea-spoonful of soda1 and in another a small level salt-spoon of tartaric acid4 ,dissolve them both in lukewarm water1 and see that both are quite melted4 ,first stir the soda into the mixture1 and then put in the tartaric acid4 ,on no account exceed the quantity of the two alkalis1 as if too much is used1 they will destroy entirely the flavoring1 and communicate a very disagreeable taste instead4 ,few cakes are the better for any of the alkaline powders1 and many sorts are entirely spoiled by them4 ,even in gingerbread they should be used very sparingly1 rather less than more of the prescribed quantity4 ,having buttered1 7with the same butter7 a large round or oblong pan1 put in the mixture1 and bake it in a moderate oven till thoroughly done1 keeping up a steady heat1 but watching that it does not burn4 ,there is no gingerbread superior to this1 if well made4 ,instead of lemon or orange1 cut in half a pound of seedless raisins1 dredge them well with flour1 and stir them1 gradually1 into the mixture4 ,this is also called ,franklin gingerbread4 ,,ginger ,,nuts4--,cut a pound of the best fresh butter into two pounds or two quarts of sifted flour1 and half a pound of fine brown sugar4 ,add four heaped table-spoonfuls of ground ginger2 a heaped table-spoonful of powdered cinnamon1 and the same quantity of mixed nutmeg and mace4 ,mix all the ingredients thoroughly together2 adding1 gradually1 a large pint of ,west ,india molasses1 and the grated yellow rind and juice of a lemon or orange4 ,stir it very hard with a spaddle4 ,flour your hands1 break off pieces of the dough1 and knead each piece a little2 then flatten them on the top4 ,make them the size of a quarter dollar4 ,or1 7flouring your pasteboard7 roll out the dough1 and cut out the ginger-nuts with the edge of a small wine-glass4 ,bake them on buttered tins1 having first glazed them with a thin mixture of molasses and water4 ,the same dough may be baked in long straight sticks1 divided by lines deeply marked with a knife4 ,there are many other gingerbreads2 but any of the soft sorts may be made with little variation from the foregoing directions for ,lafayette gingerbread2 and of the hard sort of ginger-nut preparation1 the above is the basis of the rest4 ,if the receipts are liberally and exactly followed1 it will be found that to those two none are superior4 ,,pigeon ,,pie4--,for this pie take six fine fat tame pigeons1 carefully cleaned and picked4 ,lay them in cold water for an hour1 changing the water twice during that time4 ,this is to remove what is called the taste of the nest4 ,have ready the yolks of six hard-boiled eggs1 seasoned with powdered nutmeg4 ,place a bit of fresh butter rolled in flour1 in the inside of each pigeon1 with its liver cut up1 and with a yolk of egg seasoned with powdered mace4 ,lay a nice tender beef steak1 or thin veal cutlet1 in the bottom of a large deep dish1 that has been lined with puff-paste4 ,butter the steak1 and dredge it with flour4 ,there must be meat enough to cover well the bottom of the pie dish4 ,lay the pigeons upon it1 with the breast downward1 7their heads and feet cut off1 and their livers cut up1 and put inside with the stuffing47 ,fill up the dish with water4 ,roll out and put on the lid of the pie1 which you may ornament with paste leaves or flowers1 according to your taste4 ,for company1 pigeon pies are expected to look handsome4 ,it is no longer fashionable to have the feet of the pigeons sticking out of the slit in the top of the paste4 ,moorfowl1 pheasants1 partridges1 or quails1 may be made into pies in the above manner4 ,it is usual1 for partridge pies1 to peel two fine sweet oranges2 and having divided them into quarters1 carefully remove the strings and seeds1 and put the oranges into the birds without any other stuffing4 ,instead of beef steak or veal cutlet1 lay a thin slice of cold ham in the bottom of the pie-dish4 ,this receipt1 and the following1 were accidentally omitted in their proper places4 ,,chicken ,,pie4--,skin a pair of fine fowls1 and cut them up4 ,save out the necks1 backs1 feet1 livers1 and gizzards1 and the ends of the pinions2 and seasoning them with a little pepper and salt add some trimmings or spare bits of fresh beef or veal1 and stew them in a small sauce-pan with a little water1 to make the gravy4 ,let them stew till all to rags1 and then strain off the liquid2 and while hot1 stir into it a beaten egg and a bit of fresh butter1 dredged with flour4 ,in the mean time make a nice puff-paste1 and roll it out rather thick2 divide it in two circular sheets4 ,line with one sheet the bottom and sides of a deep pie dish1 and put in the best pieces of chicken4 ,lay among them four hard-boiled eggs1 sliced or quartered4 ,season well with powdered mace or nutmeg4 ,the gravy being strained1 pour that into the pie1 and finish at the top with a layer of butter divided into small pieces1 and dredge with flour4 ,this is what the old ,english cookery books mean when they say--,close the pie with a lear4 ,a chicken pie will be improved by the addition of a dozen or more large fresh oysters1 stewed4 ,if you add oysters1 take off the lid or upper crust as soon as the pie is baked1 and put in the oysters then2 if put in at the beginning1 they will bake too long4 ,replace the lid nicely1 and send the pie to table hot4 ,the lid should have in the top a cross slit with a nice paste flower in it4 ,to make a paste flower roll out a straight narrow slip of paste1 about four or five inches wide4 ,roll it up with your fingers as if you were rolling up a ribbon4 ,then with a sharp knife cut four clefts in the upper half1 and when baked1 it will spread apart as like the leaves of a flower4 ,,sweetmeats4 ,no sweetmeats can either look well or taste well unless the fruit and the sugar are of the best quality4 ,as in all other branches of cookery1 it is false economy to provide bad or low-priced ingredients4 ,it has of late years been difficult to obtain very good sugar at any price1 so much is adulterated with flour or ground starch4 ,in the common powdered sugar the flour is so palpable that we are surprised at its having any sale at all2 and the large quantity required to produce any perceptible sweetness renders it totally unfit for sweetmeats1 or indeed for any thing else4 ,the best brown sugar is better than this1 having clarified it with white of egg4 ,to do this1 allow to every pound of sugar the beaten white of an egg1 and a half pint of clear cold water4 ,having poured the water on the sugar1 let it stand to melt before it goes on the fire4 ,then add the white of egg and put in on to boil4 ,when it boils1 carefully take off the scum as it rises1 and add when it is boiling hard another jill or quarter pint of water for each pound of sugar4 ,remove it from the fire when the scum ceases to rise1 and let it stand for a quarter of an hour to settle4 ,strain1 and bottle it for use4 ,the best brown sugar thus prepared will make a good syrup2 and good marmalade1 when white sugar of the best quality is not to be obtained4 ,but for the nicest sweetmeats use always1 if you can1 the best double-refined loaf4 ,in warm weather there is nothing better for a preserving fire than a portable charcoal furnace placed out in the open air2 as in a room with the doors or windows shut the vapor of charcoal is deadly1 and never fails to produce suffocation4 ,of whatever the fire is made1 it should be clear and steady without smoke or blaze4 ,never use copper or bell-metal for either preserving or pickling4 ,for all such purposes employ only iron1 lined with what is called porcelain or enamel1 but is in reality a thick strong white earthen1 first made at ,delft1 in ,holland4 ,this lining will crack if the kettle is placed over a blaze1 which it should never be4 ,all sweetmeats should be boiled with the lid off4 ,if covered1 the steam having no means of escaping1 returns upon them1 and causes them to look dark and unsightly4 ,when done1 put the sweetmeats warm into jars or glasses1 and leave them open a few hours that the watery particles may evaporate1 but have them all pasted and closely covered before night4 ,do nothing to render your preserves hard1 or firm1 as it is called4 ,it is better to have them soft and tender4 ,the old custom of steeping them for days in salt and water1 and then boiling them in something else to remove the salt1 is now considered foolish1 and is seldom practised4 ,put up jellies and small sweetmeats in common tumblers1 laying on the surface of each a double cover of white tissue paper cut exactly to fit1 and then put on another cover of thick white paper pleated and notched where it descends below the edge1 using always gum tragacanth paste1 which you should keep always in the house1 as it requires no boiling2 and if in making it1 a bit of corrosive sublimate 7not larger than a cherry-stone7 is dissolved with the ounce of gum tragacanth and the half pint of warm water1 in a yellow or white-ware mug1 and stirred only with a stick1 the paste will never spoil1 and if kept covered1 will be found superior to all others4 ,no metal must touch this cement1 as it will then turn black and spoil4 ,keep your sweetmeats always in a dry place4 ,but if after a while you see a coat of mould on the surface1 you need not throw them away1 till you have tried to recover them by carefully removing every particle of mould1 filling up the jars with fresh sugar1 and setting them1 one by one1 in a bottle of water1 and in this way boiling them over again4 ,but if they have an unpleasant smell1 and you see insects about them1 of course they must be thrown away4 ,to purify jars1 clean and scrape them1 and wash them thoroughly with ley and water1 or with a solution of soda--afterwards exposing them to the sun and air for a week or more4 ,jellies4--,we have already given directions for various fruit jellies in the chapter on ,fine ,desserts4 ,they are all made nearly in the same manner1 using the juice of the fruit1 and sufficient sugar to make it congeal and to keep it4 ,jellies should always be bright and transparent1 and therefore require the best and ripest of fruit and the finest of loaf sugar4 ,,marmalade ,,or ,,jams4--,marmalade or jams are the easiest sweetmeats to make1 and are useful for all sweetmeat purposes4 ,they are all made nearly in the same manner2 and to be very good1 and to keep well1 at least a pound of fine sugar should be allowed to every pound of fruit--the fruit being quite ripe1 freshly gathered1 and of the best kind4 ,for ,peach ,marmalade--,take fine1 juicy free-stone peaches4 ,pare them2 cut them in half2 remove the stones1 and let them be saved and the kernels extracted to use as bitter almonds4 ,cut up the peaches1 and allow for each pound a pound of sugar4 ,lay the peaches 7with all the sugar among them17 in a large pan or tureen1 and let them rest for three or four hours4 ,boil the peaches and sugar together in a porcelain kettle 7without a cover7 for half an hour1 skimming and stirring well4 ,when it becomes a thick smooth mass it is finished4 ,put it up in glass jars1 and leave it uncovered till cool2 but not longer4 ,the flavor will be much improved by boiling with the peaches and sugar one or two handfuls of the kernels1 blanched and pounded2 or else a bunch of fresh peach leaves1 to be removed afterward4 ,quince ,marmalade is made in the same manner--first carefully removing all the blemishes4 ,allow a pound of sugar to a pound of quinces4 ,they must boil longer than peaches4 ,all marmalades must be cooked till the form of the fruit is quite indistinguishable1 and till it mashes into a thick smooth mass4 ,quinces should be allowed to remain on the trees till after the first frost1 which greatly improves them4 ,persimmons and wild grapes are not eatable till they are touched by the frost4 ,tomato ,marmalade4--,make this when lemons are ripe and plenty4 ,to every two pounds of tomatos allow two pounds of sugar1 and the grated yellow rind and the juice of one lemon4 ,the worst way of using lemons for any purpose is to merely slice them4 ,depend on the slices for flavoring1 and they are wasted2 the taste being scarcely perceptible4 ,they should always be first rolled under your hand1 which increases the yield of juice4 ,then grate off from the outside the yellow rind only 7the white part of the rind is worse than useless17 and having cut the lemon1 squeeze the juice through a tin strainer to exclude the seeds1 which otherwise would be troublesome to pick out4 ,the yellow rind and the juice are all you need want of a lemon for any purpose of flavoring4 ,scald the tomatos to make them peel easily1 and mix the sugar thoroughly with them4 ,boil them slowly for an hour in a porcelain kettle1 skimming carefully1 and stirring well after each skimming4 ,then add the lemon grate and the juice1 and boil the marmalade another half hour1 or till it is a thick smooth mass4 ,pumpkin ,marmalade4--,take a fine ripe high-colored pumpkin4 ,cut it up4 ,empty it very clean of the seeds and strings2 take off a thick paring4 ,slice the pieces small and thin1 and weigh them4 ,to each pound of pumpkin allow a pound of powdered sugar1 and the grated peel and the juice of one large lemon4 ,pumpkin sweetmeats require a high lemon flavoring4 ,boil the pumpkin alone1 till quite soft4 ,then mash it in a cullender till the water is pressed out1 and the pumpkin left dry4 ,afterwards put it into a porcelain kettle1 mix with it the sugar and lemon1 and boil it again till it becomes a thick jam4 ,cantaloupe marmalade is made in the same way with lemon and sugar--also marmalade of ripe figs4 ,plum ,marmalade4--,choose plums that are fully ripe4 ,allow to each pound a pound and a half of sugar4 ,scald them till the skins peel off easily1 and extract all the stones4 ,lay them in the sugar for two or three hours or more1 and then boil them till they become a thick smooth mass4 ,green-gages the same4 ,raspberry ,jam4--,to every quart of fine ripe raspberries allow a pound of best loaf sugar1 powdered4 ,put them together into a broad white-ware pan1 and let them rest for two or three hours4 ,then boil them in an uncovered porcelain kettle1 taking off the scum carefully4 ,when no more scum rises1 mash them1 and boil them to a smooth thick marmalade4 ,when cold1 put it up in half pint tumblers1 and cover them with rounds of double tissue paper1 cut exactly to fit1 and then with thick white paper dipped in brandy4 ,strawberry ,jam4--,the strawberries must be quite ripe1 and very fine4 ,allow to each quart a pound of powdered loaf sugar4 ,put them into a large white-ware pan2 a layer of sugar and a layer of strawberries alternately1 finishing with strawberries on the top4 ,let them rest in the sugar and juice three or four hours4 ,then boil and skim them till they become very thick and smooth4 ,when cold1 put them up in tumblers1 with double tissue paper over the top4 ,blackberry jam is made in the same manner4 ,gooseberry ,jam4--,top and tail the gooseberries1 which must be thoroughly ripe1 and with thin skins4 ,they require to every pound of fruit a pound and a half of sugar of the best sort4 ,mash them with a wooden beetle1 and put them with all the sugar into an uncovered porcelain kettle1 and boil and skim them4 ,when half done add more sugar1 and continue boiling till they are a very thick marmalade4 ,when cold1 cover the tumblers with brandy paper4 ,pine-apple ,marmalade4--,take the best and ripest pine-apples2 remove the leaves1 and split each pine-apple into four pieces1 and cut out the core from the centre4 ,stand the pieces upright in a deep dish1 and1 with a large coarse grater grate down all the flesh of the fruit1 as it is called4 ,to every pint of grated pine-apple allow a pound of powdered loaf sugar1 and put them together in a large tureen4 ,let them rest two hours4 ,then transfer the whole to a porcelain kettle4 ,leave it uncovered2 and boil1 skim1 and stir1 till it becomes a very thick marmalade4 ,when cool1 put it up in glass jars4 ,it is a very nice sweetmeat1 particularly for shells or tarts4 ,grape ,marmalade4--,take a sufficiency of fine grapes1 thoroughly ripe4 ,having picked them from the stems1 mash them with a wooden beetle1 and then press them through a sieve4 ,to every pint of the pulp allow a pound of powdered sugar1 well mixed in2 let it stand an hour or two4 ,then boil it1 uncovered1 in a porcelain kettle1 skimming and stirring well1 till it is very thick and smooth4 ,when cool1 put it up in small marmalade pots of white-ware with lids1 and paste a band of thick white paper round each1 at the small crack where the cover fits on4 ,a good marmalade for the backwoods may be made of wild grapes and maple sugar4 ,cherry ,marmalade4--,if you cannot procure morellas1 7the best of all cherries for sweetmeats7 use the large ,virginia or carnation cherries4 ,black cherries are unfit for cooking4 ,stem and stone your cherries1 saving all the juice you can4 ,allow a pound of powdered loaf sugar to every pint of cherries4 ,boil the fruit and the sugar together1 uncovered1 for an hour1 skimming and stirring4 ,when cool1 put it in white-ware marmalade pots and paste the lids4 ,orange ,marmalade4--,quarter some large ripe oranges1 and remove the rind1 the seeds1 and the strings or filaments1 taking care to save all the juice4 ,put the pulp1 with the juice1 into a porcelain kettle1 and mix with it an equal quantity of strained honey1 adding sufficient powdered loaf sugar to render it very thick and sweet4 ,the honey alone will not make it sweet enough4 ,boil it uncovered1 and skim it till very thick1 smooth1 and clear4 ,taste it1 and if necessary add more sugar1 and boil it longer4 ,when cold1 put it up in tumblers or white-ware marmalade pots1 and cover it securely4 ,this marmalade is exquisite1 and very superior to any other4 ,orange ,milk4--,take four dozen large ripe juicy oranges1 and roll them under your hand4 ,cut them in two2 remove the seeds1 and squeeze the juice into a large clean stone jar4 ,have ready four pounds of the best double-refined loaf sugar1 dissolved in a gallon of ,french brandy4 ,pour it into the jar that contains the orange juice2 stir the mixture well1 and add the yellow rind of the oranges1 pared so thin from the white as to be transparent1 and divide it into bits4 ,cover the jar1 and let it stand four days1 stirring it frequently4 ,then take a gallon of new unskimmed milk1 7the morning's milk of that day17 boil it alone1 and when it comes to a hard boil pour it into the mixture of orange1 sugar1 and brandy4 ,cover it closely1 and let it stand till quite cold4 ,then strain it into another vessel through a linen jelly bag4 ,bottle it immediately1 and seal the corks4 ,it improves by keeping4 ,to use it1 pour it out in half tumblers1 and fill up with ice water1 or serve it round undiluted in small cordial glasses1 after ice-cream4 ,it is much admired1 and in orange countries may be made in large quantities4 ,lemon milk is made in the same manner1 having a larger proportion of sugar4 ,fruit in ,syrups4--,make a syrup in the proportion of half a pint of water to every pound of sugar1 and a pint of the juice of any sort of fine ripe fruit4 ,boil and skim it till very clear1 but not till it congeals or jellies4 ,then bottle it1 and cork the bottles4 ,as the fresh fruit comes again into season1 select the finest1 largest1 and ripest4 ,for instance1 half fill a white-ware preserve jar with fine fresh strawberries1 and fill up from a bottle of strawberry syrup2 or ripe raspberries with raspberry syrup2 currants1 with currant syrup1 c4 ,cover them closely till wanted for immediate use4 ,,preserved ,,citron ,,melons4--,take some fine citron melons2 pare1 core1 and cut them into slices4 ,then weigh them2 and1 to every six pounds of melon1 allow six pounds of the best double refined loaf sugar1 and the juice and yellow rind 7grated very fine17 of four large fresh lemons1 and a quarter of a pound of root ginger4 ,put the slices of lemon into a preserving kettle1 and boil them half an hour or more1 till they look quite clear1 and are so tender that a broom twig will pierce through them4 ,then drain them2 lay them in a broad pan of cold water1 cover them1 and let them stand all night4 ,in the morning tie the root ginger in a thin muslin cloth1 and boil it in three pints of clear spring or pump water till the water is highly flavored4 ,then take out the bag of ginger4 ,having broken up the sugar put it into a clean preserving kettle1 and pour the ginger water over it4 ,when the sugar is all melted set it over the fire1 put in the grated yellow peel of the lemons1 and boil and skim it till no more scum rises4 ,then put in the sliced citrons1 and the juice of the lemons2 and boil them in the syrup till all the slices are quite transparent1 and so soft that a straw will go through them2 but do not allow them to break4 ,when quite done1 put the slices 7while still warm17 into wide-mouthed glass or white-ware jars1 and gently pour on the syrup4 ,lay inside of each jar1 upon the top of the syrup1 a round of white paper dipped in brandy4 ,put on the lids of the jars1 and tie leather over them4 ,this will be found a delicious sweetmeat2 equal to any imported from the ,west ,indies1 and far less expensive4 ,,pine-,,apples ,,preserved4--,take six fine large pine-apples1 as ripe as you can get them4 ,make them very clean1 but do not1 at first1 pare off the rind or cut off the leaves4 ,the rind and leaves being left on while boiling will keep in the flavor of the fruit4 ,put the pine-apples whole into a very large and very clean iron pot4 ,fill it up with cold water1 and boil the pine-apples till they are so tender that you can pierce them through the rind to the core1 with a splinter skewer or a twig from a corn broom4 ,then take them out of the pot1 and drain them4 ,when they are so cool as to be handled without inconvenience1 remove the leaves1 and pare off the rind4 ,cut then into round slices about half an inch thick1 extracting the core from the centre as to leave a small round hole in every slice4 ,weigh them1 and to each pound of fruit allow a pound of double refined loaf sugar1 broken up and powdered4 ,cover the bottom of a large dish or dishes with a thick layer of the sugar4 ,on this place a layer of pine-apple slices2 then a layer of sugar2 then a layer of fruit1 and so on till the slices are all thickly covered1 finishing with a layer of sugar at the top4 ,let them stand twenty-four hours4 ,then drain the slices from the syrup1 and lay them in wide jars4 ,put all the syrup into a clear porcelain kettle1 and boil and skim it till the scum ceases to rise4 ,then pour it hot upon the pine-apple4 ,while warm1 cover the jars closely with white paper cut to fit1 and dipped in brandy2 and then tie on a piece of bladder4 ,there is no better way of preserving pine-apples1 or that retains the flavor so well4 ,quinces may be preserved in the same manner4 ,,preserved ,,lemons ,,or ,,oranges4--,the fruit must be perfectly ripe1 of the best quality1 with a smooth rind and fine color4 ,cut out from the stem end of each1 a piece not quite the size of a quarter dollar1 and with a small knife scoop out all the inside1 keeping the rind as whole as possible4 ,put the pulp and juice into a large bowl1 and clear it from the strings and seeds4 ,lay the skins in a tureen of cold ice water1 and change it twice during the day1 7fresh water and fresh ice72 and at bedtime put ice only4 ,next morning boil the skins slowly in a porcelain kettle with plenty of water1 keeping them well covered4 ,continue to boil till they are tender all through1 and can easily be pierced with a splinter skewer4 ,then drain them1 and lay them in cold water immediately4 ,take care to boil with them the small round pieces that come out of the top4 ,make a thick jelly or marmalade of the pulp and juice of these1 and some additional fruit1 allowing to a pint of juice a pound of loaf sugar4 ,when the jelly has been boiled till clear and firm when held in the air1 fill with it the skins so as to swell them out into a good shape4 ,replace the small circular pieces that have been cut off the top of the fruit1 and tie them on securely with packthread1 so as to keep in the jelly4 ,next make a thin syrup1 allowing to a pound of broken-up loaf sugar half a pint of fresh juice1 and the beaten white of an egg4 ,boil and skim it till no more scum rises4 ,then having put the oranges into large glass jars rather more than half full1 pour the syrup on them1 filling up to the top4 ,to ,green ,small ,lemons or ,limes4--,boil them first in a little hard water1 placing them in a porcelain kettle with a thick bed of fresh vine leaves under them and a thick cover of vine leaves over them4 ,boil them till green and tender in two or three waters1 putting entirely fresh vine leaves whenever you change the water1 and persisting till they are well greened4 ,then make holes in the stem end1 and extract the pulp1 strings1 and seeds1 and proceed as directed in the last receipt4 ,the skins1 as soon as empty1 being laid in cold water1 and then filled and shaped out with lemon jelly1 and the jars filled up warm with lemon syrup4 ,or by putting a larger portion of sugar1 and boiling the syrup longer1 you may candy it all over the surface of the fruit4 ,green limes are preserved in the above manner1 filling the skins with lemon jelly4 ,to candy the syrup use a double portion of sugar1 and boil it till it bubbles and sparkles in the kettle4 ,,peaches ,,preserved4--,take the finest ripe free-stone peaches4 ,pare them1 cut them in half1 and remove the stones4 ,to every pound of peaches allow a pound of double refined loaf sugar1 and half the white of an egg 7slightly beaten7 with half a pint of very clear soft water4 ,put the sugar into a porcelain preserving kettle1 mix it with the water and white of egg1 and when it has entirely dissolved1 set it over the fire1 and boil and skim it till the scum ceases to rise1 which will be very soon1 if the sugar is as good as it should be4 ,there is no economy in using inferior sugar for sweetmeats1 as much of it will be lost in skimming and sediment4 ,in the mean time1 boil in a little sauce-pan a bunch of fresh green peach leaves that have been cleared from all dust2 or a handful of broken-up peach kernels4 ,when the flavor is well extracted1 strain this water and mix it with the syrup4 ,then put in the halved peaches1 and boil them 7uncovered7 till quite clear and soft1 but not till they break4 ,while warm1 put them up with the syrup in glass or white-ware jars4 ,apricots are preserved in the same way4 ,preserved ,green ,gages4--,get the largest and ripest green gages1 or egg plums4 ,scald them in boiling water to make them peel easily2 the skins of all sorts of plums becoming very hard and tough when preserved4 ,remove the stems2 they are no ornament1 and render them troublesome to eat4 ,make a syrup in the usual way1 allowing to each pound of plums a pound of the finest loaf sugar1 half a pint of water1 and half a white of egg4 ,when well skimmed and boiled put in the plums1 and boil them gently till quite clear and soft1 but not till broken4 ,all plums may be done in this manner4 ,if not as ripe as possible1 they will require to each pound of fruit a pound and a half of the best sugar4 ,,brandy ,,peaches4--,take large juicy free-stone peaches1 not so ripe as to burst or mash on being handled4 ,rub off the down from every one with a clean thick flannel4 ,prick every peach down to the stone with a large silver fork1 and score them all along the seam or cleft4 ,to each pound of peaches allow a pound of double-refined loaf sugar1 broken-up small1 and a half pint of water mixed with half a white of egg1 slightly beaten4 ,put the sugar into a porcelain kettle1 and pour the water upon it4 ,when it is quite melted give it a stirring1 set it over the fire1 and boil and skim it till no more scum rises4 ,next put in the peaches1 and let them cook 7uncovered7 in the syrup till they look clear1 or for about half an hour1 or till a straw will penetrate them4 ,then take the kettle off the fire4 ,having allotted a pint of the very best white brandy to each pound of peaches1 mix it with the syrup1 after taking out the fruit with a wooden spoon1 and draining it over the kettle4 ,put the peaches into a large tureen4 ,let the syrup remain in the kettle a little longer4 ,mix the brandy with it1 and boil them together ten minutes1 or more4 ,transfer the peaches to large glass jars1 7two thirds full17 and pour the brandy and syrup over them1 filling quite up to the top4 ,when cool1 cover them closely1 and tie some bladder over the lids4 ,green ,gages--,are brandied in the same manner4 ,also1 large egg-plums4 ,pears also1 having first peeled them4 ,to pear sweetmeats always add lemon rind grated1 and lemon juice4 ,,preserved ,,tomatos4--,this is an excellent and popular sweetmeat1 when flavored well with lemon1 which is indispensable to making it palatable4 ,also1 it should be well penetrated with sugar1 therefore it is best not to attempt preserving tomatos whole4 ,the best time for doing them is in the height of the lemon season4 ,the most convenient for preserving are those with smooth even surfaces4 ,if fluted or cleft they are difficult to peel when scalded1 as the skins do not strip off so easily4 ,having weighed the tomatos1 7which must be full-grown and quite ripe7 allow to every two pounds1 two pounds of the best brown sugar1 a large spoonful of ground ginger1 and the juice and grated yellow rind of one large ripe lemon1 rolled awhile under your hand4 ,having scalded and peeled all the tomatos1 and mixed with the sugar a little beaten white of egg1 put them into a porcelain-lined preserving kettle1 7uncovered17 and add1 gradually1 the sugar4 ,boil the tomatos and sugar slowly together1 till the scum ceases to appear4 ,then add1 gradually1 the lemons1 7peel and juice17 and boil slowly for an hour or more4 ,the tomatos must all have bursted1 otherwise they will not keep1 from the sugar not getting sufficiently into them4 ,when done1 take them off the fire1 and transfer to glass jars the tomatos with their syrup4 ,for yellow preserves take yellow tomatos1 scald and peel them1 and prick each with a silver fork4 ,lay them in a porcelain preserving kettle with plenty of fresh vine leaves under and over them4 ,boil them with the vine leaves till they become a finer yellow4 ,then wash out the kettle and boil the tomatos1 as above1 with the white sugar1 and add the lemon4 ,green ,tomatos ,preserved4--,take green tomatos when they are full grown1 but have not yet begun to turn in the least red4 ,scald and peel them1 and lay them in a porcelain kettle with plenty of fresh vine leaves at the bottom4 ,cover them thickly with another layer of vine leaves at the top4 ,boil them very slowly with the vine leaves till they have all turned yellow4 ,then take them out1 and spread them on large dishes4 ,wash the kettle1 put in fresh vine leaves under and over the tomatos4 ,they should become a fine green with the second boiling in vine leaves2 otherwise repeat the greening4 ,then take them out1 wash the kettle again1 and return the tomatos to it with a pound and a half of white sugar to each pound of tomatos4 ,boil and skim1 till all is clear and nice4 ,then add the grated yellow rind and the juice of one large lemon to every pound of tomatos1 and boil slowly an hour longer4 ,all the tomatos should burst1 that the sugar may thoroughly enter the inside4 ,before you cover the jars1 stir into each an additional quarter or half pound of powdered sugar4 ,green tomatos require a high flavoring of lemon1 as they have no peculiar taste of their own4 ,,preserved ,,quinces4--,take the largest and ripest yellow quinces2 after they have remained on the trees till the first frost4 ,wipe them clean1 and boil them whole till they are tender all through1 and can be easily penetrated with a splinter skewer4 ,save and strain the water in which they were boiled4 ,when cool1 pare and core the quinces1 and carefully remove the blemishes4 ,to every pound of fruit allow a pound of the best double-refined loaf sugar4 ,make a syrup of the water in which the quinces were boiled1 allowing half a pint of this water to every pound of sugar4 ,when melted1 set it in a porcelain kettle over a moderate fire1 and boil and skim it till no more scum appears4 ,then put in the fruit1 either whole or quartered1 or cut into circular slices about half an inch thick2 and boil it uncovered4 ,when the quinces are quite clear and soft1 7but not the least broken7 take them out1 and spread them on large flat dishes4 ,afterwards transfer them to large glass jars1 rather more than half filled2 pour the syrup warm over them2 and when cool cover the jars1 and tie pieces of bladder over the covers4 ,you may boil1 by themselves1 the cores and parings1 in as much water as will cover them well1 till they are entirely dissolved4 ,then strain them through a linen bag1 and while hot stir in as much powdered loaf sugar as will form a thick jelly4 ,if the quinces have been preserved whole1 fill up with this jelly the holes left by the cores2 or if sliced1 spread the jelly over the slices4 ,quinces soon become very hard and tough1 unless they have been well boiled by themselves1 before putting them into the sugar4 ,merely scalding or coddling them is not sufficient4 ,if you have not jelly for filling up the holes1 substitute marmalade4 ,to keep quinces well1 requires plenty of rich syrup4 ,,preserved ,,crab-,,apples4--,take the finest ,siberian crab-apples1 which being always red1 and having a pleasant acid1 are the only sort now used for preserving4 ,rub each crab-apple with a dry clean flannel1 and then prick every one in several places with a large needle to prevent their bursting4 ,to every pound of fruit allow a pound and a half of double-refined loaf sugar1 and a pint of water4 ,first make a syrup of the sugar and water1 boiling it in a porcelain kettle1 and skimming it till perfectly clear4 ,put in the crab-apples1 adding for each pound the juice and grated yellow rind of a large lemon4 ,the lemon is indispensable to this sweetmeat4 ,simmer them slowly in this syrup till tender all through1 so that they can be pierced with a twig of broom-corn2 but do not allow them to break4 ,when done1 put them up warm in glass jars more than half full1 and the syrup over them4 ,you may heighten the fine red color with a little prepared cochineal--that is1 cochineal powder kept in a bottle after being boiled with alum and cream of tartar4 ,bellflower ,apples or ,large ,pippins--,may be preserved whole in the above manner4 ,they look handsomely on a supper table1 covered all over with a thick meringue or icing flavored with lemon or rose1 and spread smoothly over every apple with a real rose-bud stuck in the top of each4 ,you may color the icing a beautiful pink1 by mixing with it a little prepared cochineal4 ,,preserved ,,cherries4--,no cherries are worth preserving except morellas1 or the large ,virginia red1 or carnation cherries4 ,stem and stone them carefully1 saving the juice2 and strew them thickly with powdered white sugar4 ,to a quart of cherries allow a pound of the best loaf sugar4 ,make a syrup1 allowing half a pint of water to a pound of sugar4 ,boil and skim it1 and when the scum has ceased to rise put in the cherries and their juice1 and give them a slow boil up4 ,put them up warm in glass or white-ware jars1 and tie bladder over the lids4 ,,fine ,,preserved ,,strawberries4--,have ready two sorts of strawberries1 one half being of the largest and finest scarlet sort1 7not too ripe17 the other smaller and less expensive1 but quite ripe and perfectly fresh and nice4 ,put the smaller ones into a porcelain kettle1 having allowed three quarters of a pound of double-refined loaf sugar to every quart of fruit4 ,boil the sugar and small strawberries together2 skimming well1 and stirring down to the bottom after every skimming1 and mashing it to a jam4 ,when done1 set it to cool in a large pan2 wash the kettle clean1 or take another one1 and make in it a clear syrup1 allowing to each pound of the best loaf sugar a small half pint of water4 ,when melted set it over the fire1 and boil and skim till the scum ceases to rise4 ,put the large strawberries in this1 and give them one boil up4 ,if boiled too long they will break4 ,as soon as they have come to a boil take them 7one at a time17 with a silver tea-spoon1 and lay them separately on large flat dishes4 ,then mix the syrup with the jam thoroughly together1 and boil it a quarter of an hour4 ,put the large strawberries1 one at a time1 into glass jars1 7more than half full17 and fill up to the top with the hot jam4 ,when cool lay a round of brandy paper on the surface1 and secure the lids by tying pieces of bladder over them4 ,,strawberries ,,in ,,wine4--,put a small quart of fine large scarlet strawberries into a glass jar1 having sprinkled among them a quarter of a pound of the best loaf sugar4 ,fill up the jar with madeira or sherry4 ,they are served at parties in small glass saucers1 heaped on the top with whipped cream1 or with white ice cream4 ,what is sold by many confectioners as strawberry ice cream1 has in reality no strawberries about it2 as may be known by its beautiful rose color1 such as strawberry juice never produces1 particularly after being preserved with sugar4 ,this fine delicate pink tinge comes in reality from alkanet4 ,most of what is called strawberry cordial1 is in reality alcohol colored with that elegant dye4 ,,strawberry ,,wine4--,fill four glass jars holding each a quart1 with fine ripe strawberries that have been hulled or picked clean4 ,cover them2 set them in a large kettle of cold water1 and place it in a moderate heat till it gradually comes to a boil4 ,then let it boil but five minutes4 ,cork the jars1 and seal them closely before you take them out of the water4 ,use the cement of two-thirds resin and one-third beeswax4 ,keep the jar for four weeks in a dry cool place4 ,by that time you will find the strawberries with a thick white scum at the top1 and a clear juice at the bottom4 ,pour it into clean bottles1 through a funnel with a fine straining cloth4 ,cork the bottles1 but do not drive the corks hard down1 lest the bottles should burst if too tight4 ,arrange the bottles on the kitchen mantleshelf1 where they may have some heat from the fire4 ,you will see when a vinous fermentation takes place4 ,it may continue a week4 ,when it has entirely subsided1 and is very clear1 strain off the liquid from the sediment into fresh bottles1 and cork them tightly4 ,when you put them away1 lay the bottles on their sides4 ,this is a delicious cordial1 and requires no brandy in it4 ,preserved ,gooseberries4--,top and tail the gooseberries1 which should be of two sorts1 and as ripe as you can get4 ,the best kind quite ripe1 large1 and of a light amber color4 ,wash the others1 and boil them in a porcelain kettle with barely water enough to keep them from burning4 ,when they are soft and broken1 mash the pulp through a sieve1 or squeeze it through a linen bag4 ,measure it1 and to each pint allow a large pound of powdered loaf sugar4 ,boil the sugar with the pulp1 skimming and stirring it till it begins to jelly4 ,then put in the large gooseberries1 and give them one boil up4 ,when done take them out separately1 and spread them on a large flat dish4 ,continue to boil the syrup a while longer1 till you find it congeals well on holding out a spoonful in the open air4 ,then put the large gooseberries into jars1 and pour the syrup over them while still hot and liquid4 ,put them up warm4 ,raspberries--,may be preserved as above1 reserving the finest for putting whole into the jelly4 ,the large white raspberries make a fine sweetmeat1 done whole in jelly or jam of white currants4 ,black currants should always be made into jelly or jam4 ,they require less sugar than other sweetmeats1 7a quarter of a pound less7 their juice being naturally very thick4 ,,country ,,plums4--,gather your plums when perfectly ripe1 and ready to fall from the trees4 ,split them with a knife1 and remove the stones4 ,spread them out on large dishes1 so as not to touch1 and set them in the hot sun on a sunny roof or balcony2 taking them in every evening before dark1 and not putting them out till after the dew is off in the morning4 ,repeat this for three or four days4 ,then pack them down in stone jars with a large quantity of the best brown sugar1 a layer of plums and a layer of sugar alternately1 7sugar being at the bottom and top7 and cover the jars closely4 ,let them remain undisturbed till ,february or ,march4 ,when opened1 you will have plenty of rich syrup among them4 ,they make good spring pies1 and will be prized for family use at that season4 ,country ,grapes4--,the little wild grapes have a very pleasant taste after the first frost in the autumn1 and should not be gathered till that time4 ,until frosted1 they are too sour to eat4 ,to keep them all winter1 strip them from the stems and put them in stone jars with layers of good brown sugar1 till the jars are three parts full4 ,then fill up to the top with ,west ,india molasses4 ,they will make good winter pies1 when cranberries1 dried peaches1 and dried apples are scarce4 ,persimmon ,jam4--,do not gather persimmons till late in the fall1 when they are well sweetened with the frost4 ,they are unfit to eat till all the leaves are off the trees1 and till they are ripe enough to mash4 ,then pack them in jars with plenty of brown sugar4 ,maple sugar will do4 ,in the back-woods they will be valued4 ,when cooked they will be improved by the addition of a little sweet cider4 ,,pickles4 ,for pickles the articles should all be fine and freshly gathered4 ,they are generally too hard to be cut or eaten conveniently1 and there is too much unnecessary fear of pickles proving soft4 ,it is not now customary to keep them for weeks in salt and water2 two or three days will be sufficient for this part of the process1 and some kinds do not require it at all4 ,the arts of both preserving and pickling are of late years much simplified4 ,all pickles have nearly the same taste1 and there is no use 7and much trouble7 in multiplying varieties1 when a few sorts of the very best will be found amply sufficient for any table4 ,one important point to be always observed1 is to use none but the most wholesome vinegar1 7the genuine cider17 as all that is made of drugs is unwholesome to the eater and destructive to the pickles4 ,on no consideration boil them in brass1 copper1 or bell-metal--things which fortunately are now nearly exploded from all kitchens2 iron lined with ,delft1 7called porcelain17 being universally substituted4 ,to green pickles boil them with a thick bed of fresh vine leaves1 both under and over them4 ,this will first render them yellow2 then boil them again in a clean kettle with fresh vine leaves4 ,if not green enough when you think they are done1 repeat the boiling again1 with fresh vine leaves and fresh water4 ,avoid eating pickles that are of a fine verdigris green4 ,they are greened with copper1 and are poisonous4 ,if you cannot obtain vine leaves1 you may green pickles by boiling them with fresh cabbage leaves under and over4 ,the first boiling will turn them yellow1 the second with new leaves should render them green4 ,but vine leaves are better and more certain4 ,put them up warm in stone or1 glass jars with broad flat corks2 and tie kid leather over them4 ,,india ,,pickle4--,for this pickle you may use a variety of young fruits and vegetables4 ,for instance1 red cherries1 grapes1 plums1 apricots1 young peaches1 or lemons1 limes1 button-tomatos1 cauliflowers sliced1 white cabbage sliced1 hard-boiled eggs sliced1 little onions1 nasturtions1 small cucumbers1 c4 ,having nicely prepared these things1 put them all together into a large porcelain kettle1 and scald them in a strong brine made in the proportion of a quarter of a pound of fine salt to a quart of boiling water4 ,pour it hot over the pickles1 and let them remain in it till next day4 ,then take them out1 and drain off all the brine through a sieve4 ,spread them out 7so as not to touch17 on large flat dishes or old japan servers1 and set them in the hot sun for three or four days2 carefully taking them in at evening1 and if the weather becomes damp or cloudy4 ,afterwards put them into a cullender or sieve1 wash them well through cold water1 and then wipe them all dry with a coarse cloth4 ,put them into a large pan4 ,mix together a quarter pound of grated horse-radish1 sliced2 two cloves of garlic2 half a hundred small white onions2 two ounces of mace2 a quarter of a pound of ground ginger2 two nutmegs1 powdered2 two pounds of powdered loaf sugar2 half a bottle of the best ground mustard2 half a pound of yellow mustard seed1 and an ounce of turmeric powder1 which must on no account be omitted1 as a yellow tinge is indispensable to this pickle4 ,mix all the seasoning with sufficient excellent cider vinegar to render it liquid1 and pour it over the pickles in the pan1 and then stir them up from the bottom4 ,let the whole rest till cold4 ,then transfer it to stone jars4 ,have ready some more vinegar1 pour it boiling hot on the pickles1 c41 but do not fill up to the top1 as they expand and rise4 ,,pickled ,,peaches4--,take eight fine large free-stone peaches1 7white or yellow17 when nearly but not quite ripe4 ,wipe off the down with a clean flannel1 and put them into a brine strong enough to bear up an egg4 ,in two days take them out1 and drain them for several hours on an inverted sieve4 ,tie in a piece of thin muslin one ounce of whole white pepper2 one of broken-up ginger2 eight blades of mace1 and two ounces of mustard seed4 ,boil this seasoning for ten minutes in a quart of the best cider vinegar4 ,lay the peaches in a broad-mouthed stone jar1 with the bag of spice at the bottom1 and pour the vinegar boiling hot upon them4 ,at the top add a table-spoonful of salad oil4 ,put them up warm1 and secure them with broad flat corks1 and rounds of leather tied on carefully4 ,peach ,mangoes4--,the above sort of peaches are best for mangoes4 ,steep them in brine for two days4 ,cut a small piece out of each1 and carefully loose the stones from the inside with a small sharp knife4 ,it will then be easy to thrust them out of free-stone peaches1 and none others should be used1 either for pickling or preserving4 ,make a filling for the places that were occupied by the stones4 ,for this purpose1 use fresh mustard seed moistened with vinegar2 scraped horse-radish1 powdered ginger1 a clove of garlic1 or a minced shalot or very small onion1 and a very little chilli or red pepper minced very small4 ,also a little powdered mace1 and a little chopped peach4 ,with this mixture stuff the peaches hard4 ,replace the bits that were cut off1 and tie them on firmly with fine packthread1 crossing the peach4 ,boil a quart of the best vinegar1 seasoned with white spices and mustard seed1 tied up in muslin2 and when it has boiled ten minutes1 pour it hot over the peach mangoes in a stone jar4 ,add at the top a table-spoonful of salad oil2 cork the jar immediately1 and tie leather over it4 ,where there is no dislike to cloves1 you may stick half a dozen into the outside of each peach2 but we think a few small bits of mace will be preferable1 as the clove taste will overpower every thing else4 ,,melon ,,mangoes4--,take the small green melons1 used only for this purpose1 and let them lie in a strong brine for two days4 ,take them out and drain them well4 ,cut a small square bit out of one side1 and through this hole extract all the seeds and filaments4 ,have ready a stuffing made of grated horse-radish1 white mustard seed1 minced shalot1 or a clove of garlic chopped fine2 a very little chilli or red pepper1 and a little powdered mace4 ,wet this stuffing well with vinegar1 and then fill with it the cavity of the mango4 ,replace the bit that was cut out1 and tie it in with packthread1 crossing all over the melon4 ,then place the mangoes in a stone jar4 ,have ready a sufficiency of the best vinegar1 7a large quart or more1 for eight or ten mangoes17 boiled ten minutes1 with a seasoning of mustard seed1 ginger1 mace1 grated horse-radish1 and chopped shalot or little onion1 or a clove of garlic minced very small--all tied in a bit of muslin4 ,pour the vinegar boiling hot over the mangoes1 having placed among them the bag of seasoning4 ,finish with sweet oil at the top of the jar4 ,,mushrooms ,,pickled4--,for pickling1 the small button mushrooms are best4 ,after cutting off the stalk closely1 and with a sharp penknife peeling off carefully their thin outside skin1 measure two quarts1 taking care that they are all of the right sort1 and freshly gathered2 the outside of a dull whitish color1 and the underside of a fine pinkish salmon tinge4 ,if very white above and below1 or if bright yellow1 they are poisonous4 ,good mushrooms grow always in open fields or airy places2 never in woods or marshes4 ,to pickle two quarts1 prepare eight little bags of very clear muslin2 and tie up in each bag six blades of mace1 six slices of root ginger1 and half a nutmeg broken up4 ,have ready four glass jars1 such as are considered to hold a quart4 ,lay a bag of spice in the bottom of each4 ,having sprinkled the mushrooms well with salt1 let them rest till next day4 ,then divide the mushrooms and their liquor into four pints4 ,put one pint into each jar1 with a bag of spice at the bottom1 and another at the top4 ,pour on boiling cider vinegar of the best quality1 and finish with a table-spoonful of salad oil4 ,cork the jars immediately1 and tie leather carefully over the top4 ,all mushrooms turn brown on the under-side the day after they are gathered1 and sometimes sooner4 ,boiling the spice in the vinegar will weaken the mushroom flavor4 ,when you open a jar of pickled mushrooms1 immediately cork it again2 tie on the leather cover1 and use it up as soon as possible4 ,therefore1 pint jars1 with half a pint of mushrooms in each1 are convenient4 ,,bell-,,peppers ,,pickled4--,take fine full-grown bell-peppers4 ,make a brine in a stone jar of salt and water1 strong enough to float an egg1 and let the peppers remain in it two days1 putting a weight on the cover to keep it down4 ,then take them out1 wash them well in cold water1 drain them1 and wipe them dry4 ,cut a slit in the side of each1 and extract all the seeds1 as if left in1 they will be entirely too hot4 ,through these slits let all the water run out4 ,put them into a clean stone jar4 ,boil sufficient of the best cider vinegar1 interspersed with the muslin bags of broken-up cinnamon1 mace1 and nutmeg4 ,pour it1 boiling hot1 on the peppers in the jar4 ,distribute the bags of spice among the peppers1 and cork the jar warm4 ,you may stuff the peppers in the manner of mangoes1 with pickled red cabbage finely shred1 minced onions and minced cucumbers pickled1 and seasoned with a little mustard seed1 ginger1 and mace4 ,tie up the slit with packthread1 crossing all round4 ,fill up the jars with vinegar1 putting sweet oil on the top4 ,your may green bell-peppers in the usual way1 with vine leaves or cabbage leaves4 ,all pickles should be kept in a dry place4 ,if you find them mouldy they are not always spoiled4 ,take them out of the jar1 wipe off all the mould carefully1 and throw away the vinegar4 ,wash the jar very clean1 scald it1 and set it in the sun to purify still more4 ,make a new pickle with fresh seasoning1 and put them into that4 ,,pickled ,,cauliflowers4--,take large1 ripe1 full-blown cauliflowers4 ,remove the leaves and stalk1 and divide the blossom into pieces or clusters of equal size4 ,throw them into a porcelain kettle of boiling water1 7adding a little salt17 let them simmer1 and skim them well4 ,when they come to a boil1 take them up with a perforated skimmer1 and lay them on a sieve to drain4 ,put them into stone jars1 7three parts full47 ,season with mace and nutmeg infused in sufficient of the best cider vinegar1 and simmer it for a quarter of an hour4 ,when it comes to a boil take it off the fire1 and pour it hot over the cauliflower in the jar1 filling quite up to the top1 and adding sweet oil at the last4 ,cover it while warm1 and tie leather over the top4 ,if you wish to have the cauliflowers yellow1 boil with the vinegar some turmeric powder tied up in thin muslin4 ,this is a very nice pickle4 ,broccoli is done in the same manner1 but should be previously greened by boiling it with vine leaves4 ,,pickled ,,beets ,,with ,,cabbage4--,take a large fine red cabbage1 wash it well1 and drain it4 ,quarter it1 7having removed the stalk7 and slice it with a cabbage-cutter as for coldslaw4 ,boil some beets in the usual way till quite tender1 7they require a very long time7 and while warm peel and slice them in round pieces1 or split them down1 and cut them into long bits4 ,lay them in a large stone jar1 alternately with layers of the shred cabbage1 till the jar is more than half full4 ,have ready some scalding vinegar that has been boiled with a seasoning of blades of mace and sliced ginger root1 and some nutmeg4 ,pour the vinegar1 boiling hot1 upon the cabbage and beet1 till you have the jars quite full4 ,finish with a large table-spoonful of sweet oil4 ,cover the jar with leather1 and put it away warm4 ,,pickled ,,cucumbers4--,take small young cucumbers1 freshly gathered1 and free from blemishes4 ,make a brine strong enough to float an egg1 and let the cucumbers lie in it till they become yellow1 stirring them down to the bottom twice a day4 ,then pour off all the brine1 wash the cucumbers in cold water1 and drain them4 ,lay a thick bed of fresh green vine leaves in the bottom and sides of a porcelain kettle4 ,put in the cucumbers1 and pour on sufficient cold water to wet them all plentifully4 ,then cover them1 closely1 with more vine leaves1 and pour on more water1 packing the leaves well and pressing them down4 ,fill up to the top with water and vine leaves1 and cover the kettle closely to keep in the steam4 ,hang it over a slow fire where there is no blaze1 and keep it warm all night1 but not hot4 ,in the morning if the pickles are not a fine deep green1 remove the vine leaves and replace them with a fresh supply4 ,after this1 they will be generally green enough2 but if not1 continue till they are4 ,then drain the cucumbers on a sieve1 and transfer them to a very clean stone jar4 ,to fifty cucumbers allow four quarts of excellent vinegar1 and a bit of alum about the size of a large grain of corn1 with half an ounce of mustard seed1 half an ounce of mace1 a broken-up nutmeg1 and half an ounce of root ginger1 sliced4 ,tie up the spice in three muslin bags1 and boil them ten minutes in the vinegar4 ,then take out and lay them among the cucumbers in the jar2 one to the bottom1 one in the middle1 and one at the top4 ,pour over them the vinegar boiling hot2 add a table-spoonful of sweet oil1 and cork the jar immediately1 tying a leather over it4 ,keep wooden pickle spoons in the pantry for taking out pickles1 and always be careful to close the jar immediately after4 ,you need not keep the bags of spice in the jars more than two or three weeks4 ,,pickled ,,onions4--,take the small silver-skinned white onions4 ,peel off the outer skin4 ,make a brine strong enough to float an egg1 skim it well1 and when it begins to cool pour it upon the onions4 ,let them stand in it 7closely covered17 till quite cold4 ,then take them out1 peel off another skin1 and wash them through a cullender in cold water4 ,next1 boil them in milk till tender all through1 so that you can easily pierce them with a needle4 ,then drain off the milk4 ,measure them1 and to a quart of onions allow a quart of the best cider vinegar4 ,boil in the vinegar two muslin bags tied up with broken-up nutmeg and mace4 ,when it has boiled1 pour it hot over the onions in the jar2 having laid one bag of spice at the bottom1 and one in the middle4 ,the onions should fill two thirds of the jar1 and the vinegar the remainder4 ,finish with a table-spoonful of salad oil1 and cork the jar immediately1 and tie on the leather cover4 ,as onions pickled this way are generally much liked1 it is well1 when doing them1 to make several jars full4 ,cucumber and ,onion ,pickle4--,to a dozen fine cucumbers allow three large onions4 ,pare the cucumbers and peel the onions1 and cut both into thick slices4 ,sprinkle salt and pepper over them1 and let them rest till next day4 ,then drain them well1 and put them into a stone jar4 ,pour boiling vinegar over them4 ,close the jar1 and set it in a warm place4 ,next day repeat the boiling vinegar1 and cork the jar4 ,next day repeat it again1 with a bag of mace1 nutmeg1 and ginger1 boiled in the vinegar4 ,then cork the jar1 and tie it up4 ,when the pickle is finished1 divide it in small stone jars1 with sweet oil on the top of each4 ,,walnuts ,,or ,,butternuts ,,pickled--,gather them in early summer1 when they are full-grown1 but so tender that a large needle will easily pierce them all through4 ,rub off the outer skin with a coarse cloth1 and then lay them in salt and water for a week1 changing the brine every other day4 ,allow for this brine a small quarter of a pound of salt to a large quart of water4 ,make enough to cover all the nuts well4 ,place a large lid over the pan1 and keep them closely from the air4 ,the last day take them out of the brine1 drain them1 and prick every one quite through in several places with a large needle4 ,drain them again1 spread them out on large flat dishes1 and set them to blacken for two days in the hot sun4 ,for a hundred nuts1 allow a gallon of excellent cider vinegar1 half an ounce of black pepper-corns1 half an ounce of cloves1 half an ounce of allspice1 an ounce of root ginger1 and an ounce of mace4 ,boil the spice in the vinegar for ten minutes1 tied up in eight small muslin bags4 ,then take them out1 and having divided the nuts in four stone jars1 distribute among them1 equally1 the bags of spice1 and pour on the vinegar hot1 an equal portion in each jar4 ,while warm1 secure them with flat corks1 and tie leather over them4 ,done this way1 you may begin to use them in a week4 ,if you have not enough of vinegar to fill the jars up to the top1 add some cold1 and strew among the nuts some blades of mace4 ,finish with a large spoonful of salad oil at the top of each jar4 ,,pickled ,,plums4--,take large fine plums2 perfect1 and quite ripe4 ,to every quart of plums allow half a pound of the best white sugar powdered1 and a large pint of the best cider vinegar4 ,melt the sugar in the vinegar1 and put it with the fruit into a porcelain kettle2 all the plums having been previously pricked to the stone with a large needle4 ,lay among them some small muslin bags filled with broken nutmeg1 mace1 and cinnamon2 and if you choose1 a few cloves4 ,give them one boil up1 skimming them well4 ,put them warm into stone jars1 with the bags interspersed1 and cork them immediately4 ,green gages may be done in this manner1 first rendering them greener by boiling with vine leaves in the usual way4 ,damsons ,pickled4--,do these in the same manner as plums2 but as they are much more acid1 allow brown sugar of the best kind4 ,plums or damsons may be pickled plain1 and with little trouble if full ripe1 pricked with a needle1 and packed down in a stone jar with profuse layers of brown sugar between the layers of fruit2 the jars filled up with cold cider vinegar1 and putting sweet oil at the top4 ,pickled ,cherries4--,take the largest and finest red cherries1 fully ripe4 ,morellas are the best4 ,either remove the stems entirely1 or cut them short1 within two inches of the fruit4 ,have ready a large glass jar4 ,fill it two thirds with fresh newly-gathered cherries1 and then fill up to the top with the best vinegar4 ,keep it well covered1 and if both fruit and vinegar are of excellent quality1 no boiling is necessary1 and no spice1 as the cherry flavor will be retained1 and they will not shrivel4 ,button ,tomatos4--,the small round tomatos1 either red or yellow1 will keep perfectly1 if put whole into cold vinegar of the really best quality4 ,you may add a bag of spice if you choose4 ,nasturtion ,seeds4--,keep a large glass jar of cold cider vinegar1 and put in the green seeds of nasturtions after the flowers are off1 and the seeds full-grown1 but not hard4 ,remove the stalks4 ,in this simple way nasturtions will keep perfectly well1 and are an excellent substitute for capers with boiled mutton4 ,they can be raised profusely1 even in a city garden1 and the blossoms are very beautiful4 ,with pepper-grass and nasturtion flowers from your own garden1 you can have a nice salad for a summer evening tea-table4 ,the three pickles above 7cherries1 button tomatos1 and nasturtion seeds17 are cheap1 easy1 and palatable4 ,try them4 ,to flavor them with spice1 boil the vinegar with a bag of spice in it1 and pour it on hot1 leaving the bag among them in the jar4 ,,preparations ,,for ,,the ,,sick4 ,,chicken ,,broth4--,skin and cut up a fine full-grown fowl4 ,if but little is wanted1 take only the dark meat for the broth1 and put it into a pot with a small quart of water1 and slowly boil it to rags4 ,strain the liquid and return it to the pot1 and thicken it with two spoonfuls of arrow root1 if no vegetables are permitted4 ,otherwise1 you may boil with the chicken some sliced onion and sliced turnip1 with a grated parsnip and a sliced potato1 straining out the vegetables with the shreds of fowl4 ,you may reserve the white meat of the breast and wings to make another dish1 if the patient is permitted to take it4 ,this is the white meat cut off the bones1 and stewed slowly in fresh oyster liquid1 with a bit of nice butter4 ,if the patient is well enough1 stir in a beaten egg just before the stew is taken from the fire4 ,oyster ,soup for ,invalids4--,remove the gristle from a dozen fine large fresh oysters4 ,take half their liquor and mix it with an equal portion of very good milk1 seasoning it with three or four blades of mace1 and a stalk of celery scraped and cut into pieces4 ,when it has boiled and been skimmed well1 strain it over the oysters1 and let all simmer together till the oysters are plumped1 but do not let them come to a boil4 ,serve it up in a bowl1 with some milk biscuit to eat with it4 ,clam ,soup for ,invalids4--,where salt is permitted1 cut up and boil slowly in their own liquor a dozen or more small sand clams4 ,when well boiled and skimmed1 strain the liquor into a clean sauce-pan1 and thicken it with bread crumbs1 and a small bit of nice fresh butter4 ,the clams are of no further use4 ,throw them away4 ,,mutton ,,broth ,,for ,,the ,,sick4--,take two pounds from a nice neck of mutton1 and leave out some of the fat if there seems too much4 ,cut the meat from the bones1 and put it into a pot with a large quart of water1 and no seasoning4 ,boil it till the meat is all in rags4 ,do not skim it1 as the fat on the surface is very healing1 if without salt or pepper4 ,when done1 strain it into a bowl4 ,let the patient eat with it a slice of very light wheat bread1 having the crust cut off4 ,it is excellent for the dysentery4 ,when the patient is convalescent1 a little seasoning may be allowed1 and some well-boiled mashed turnips stirred into the bowl of soup with a boiled onion sliced1 and a thickening of arrow-root or farina1 stirred in about half an hour before the soup is taken up4 ,pour it off clear from the shreds of meat at the bottom4 ,veal ,broth for ,invalids4--,take a pound of knuckle of veal cut in pieces1 four calf's feet1 split up4 ,boil them in a large quart of water1 till they are all reduced to rags4 ,then strain the liquid1 and add to it the soft part1 only1 of half a dozen fine oysters1 and three or four blades of mace4 ,set it again on the fire1 and as soon as it simmers well1 take it off1 and serve it up with very light milk biscuit1 or little bread rolls1 to eat with it4 ,veal broth may be made with a piece of knuckle of veal cut small1 and boiled in the liquor of clams instead of water4 ,the clams themselves must be omitted1 as they are always tough and indigestible for an invalid1 but their liquor adds a pleasant relish to the insipidity of the veal4 ,as the strength of the patient improves1 a grated carrot1 a sliced onion1 and some sliced turnip1 may be added to the veal from the beginning4 ,raw ,oysters for the ,sick4--,take large fine fresh oysters1 and carefully cut out the hard part or gristle4 ,they are considered very good for convalescents1 being1 when raw1 cooling1 refreshing1 and nutritious4 ,drain them well from the liquor1 making them as dry as you can2 and if permitted1 accompany the oysters with black pepper and vinegar1 and a plate of bread and butter4 ,birds4--,convalescents1 not yet allowed to eat meat1 can generally relish birds nicely broiled1 or stewed in their own gravy1 with any appropriate seasoning1 and a little fresh butter1 if they are not very fat4 ,when dished1 lay under each a piece of nice toast1 dipped for a minute in hot water4 ,beefsteak for ,invalids4--,when this can be eaten with an appetite1 there is no greater promoter of returning health2 but it must be of the best sirloin steak1 very tender1 well broiled1 and thoroughly done on both sides1 the gravy being carefully saved to serve up with it1 a little fresh butter being added after the meat comes off the gridiron4 ,if the taste of onion is desired1 merely rub the plate with a peeled onion4 ,a very tender lamb-chop well broiled may be eaten by way of change2 but a tenderloin steak is better4 ,avoid pork1 or veal cutlets4 ,gravy ,sippets4--,for invalids who cannot yet eat meat1 a light and relishing preparation may be made with one or two slices of the best wheat bread1 divested of the crust1 and spread on a hot plate1 while some nice well-skimmed gravy is poured over them2 the gravy of roast beef1 veal1 or mutton1 that has had no butter about it4 ,gravy sippets will form a variety to the usual broths1 and other beginnings for the resumption of animal food4 ,,herb ,,teas4--,have one or more china or white-ware pots for the purpose of making herb teas2 and see that1 after using1 they are well washed1 well scalded and dried1 and set open in the sun till wanted again4 ,the herbs1 whether green or dried1 should be of excellent quality1 and picked very clean from dust and stems4 ,having well-scalded the pot1 take the allotted quantity of the herb and put it in2 then pour on the water1 which must be actually boiling at the time1 and press the herbs down at the bottom with a silver spoon4 ,then put on the lid closely1 and immediately stop up the spout with a small cork1 or a wad of soft white paper rolled tightly4 ,this is to keep in the steam1 and prevent the strength of the herb from escaping4 ,when sufficiently boiled1 pour into a pitcher with a lid1 and through a strainer1 as much of the tea as is wanted4 ,strainers of block tin1 with a handle and very fine close holes1 are excellent for this and other purposes4 ,herb ,candies4--,hoarhound candy1 and many others1 may be made of a strong decoction or tea of the herb1 thickened with loaf sugar1 and boiled1 skimmed1 and stirred till very thick and stiff4 ,then pour it smoothly into a square tin pan and set it in a cool place to congeal4 ,while still soft1 mark it in even squares with a knife4 ,when quite cold and hard1 loosen it from the pan with a knife1 and take it out4 ,it is good for coughs4 ,peppermint candy is made in the same way1 and is used for flatulence4 ,,gruel4--,gruels1 for patients who are unable to take any thing more substantial1 may be made of ground rice flour1 arrow root1 indian meal1 oatmeal grits1 or farina4 ,mix to a paste1 with water1 two large table-spoonfuls of any of the above articles2 then stir the paste1 gradually1 into a pint of water boiling on the fire1 making it very smooth and pressing out all the lumps4 ,to prevent it boiling over1 when it has risen nearly to the top of the pan1 remove it from the fire4 ,sweeten it while hot1 and1 if permitted1 add a little white wine with nutmeg1 and a small bit of fresh butter4 ,toast and ,water4--,cut a large slice or two of the best wheat bread2 pare off all the crust2 and with a long-handled toasting fork toast it evenly on both sides1 not allowing it to blacken or burn in any part4 ,while hot from the fire1 plunge the toast immediately into a quart pitcher of clear cold water4 ,cover the pitcher instantly1 and let it infuse for half an hour or more1 without leaving off the cover4 ,when done1 it should be of a very pale brown color4 ,,jelly ,,water4--,stir a table-spoonful of currant jelly into a half pint tumbler of ice water1 if the patient is feverish4 ,the jelly may be of other fruit1 and if not sweet enough add some loaf sugar4 ,the juice of any ripe fruit1 made sweet and mixed with cold water1 is a good substitute when sweetmeats are not at hand4 ,warm drinks are now seldom used1 but to promote perspiration and carry off a cold4 ,tamarinds are in themselves very cooling and pleasant1 and make an agreeable drink infused in water1 either warm or cold4 ,,carrageen ,,blancmange4--,carrageen is a species of sea moss which becomes glutinous when boiled1 and is considered remarkably nutritious and strengthening4 ,it can also be rendered very palatable4 ,it is found abundantly on some parts of our sea-coast1 and may be obtained of the best druggists1 very nicely cleaned and pressed4 ,to a small loose handful of carrageen allow a small quart of rich unskimmed milk1 half a pound of powdered white sugar1 a stick of the best cinnamon broken-up1 six or seven blades of mace1 and half a nutmeg1 powdered4 ,having washed the carrageen through two or three cold waters1 and shaken it out to remove the drops that hang about it1 put it to a pint and a half of the cold milk4 ,boil it half an hour in a covered porcelain kettle4 ,then take it out1 for if it boils too long the carrageen will taste too strongly4 ,in another vessel boil the remaining half pint of milk with the spices1 till very highly flavored4 ,then strain it into the carrageen milk1 and stir in1 gradually1 the half pound of powdered loaf sugar4 ,set the porcelain kettle again over the fire1 and let it boil fast for five minutes longer4 ,then strain it into moulds or bowls previously wet with cold water2 and when it has well congealed1 turn it out1 and serve it up with sweetened cream1 flavored with rose-water or peach-water4 ,if for an invalid1 who is not allowed spices1 flavor it with rose-water only1 stirred in after the blancmange has been taken from the fire4 ,,farina ,,blancmange4--,from a quart of rich milk take out half a pint4 ,put the half pint into a small sauce-pan1 and add 7if permitted7 sufficient mace1 nutmeg1 and cinnamon to flavor it well2 the spices being tied up in a very thin muslin bag4 ,then add the flavored milk to the remainder1 having stirred in two heaped table-spoonfuls of powdered loaf sugar4 ,set it over the fire in a porcelain kettle1 and when it has come to a boil sprinkle in1 gradually1 four large heaping table-spoonfuls of farina1 stirring it well4 ,keep it boiling a quarter of an hour after all the farina is in4 ,when done1 strain it into blancmange moulds1 and set it on ice to congeal4 ,if for an invalid not allowed spice1 boil it plain1 and when taken from the fire stir in a wine-glass of rose-water4 ,if rose-water is boiled with it from the beginning1 the strength and flavor will evaporate4 ,farina ,flummery4--,mix with a small pint of water a large pint of the juice of ripe currants1 or strawberries1 or of stewed cranberries in winter1 made very sweet with white sugar4 ,boil the water and juice together1 and stir in gradually a quarter pound of farina1 and then boil it fifteen minutes longer4 ,afterwards transfer it to moulds1 and set it on ice till congealed4 ,farina ,gruel4--,have some water boiling on the fire1 and when it boils fast1 sprinkle in sufficient farina to make it moderately thick4 ,then sweeten it with white sugar4 ,if permitted1 stir in some white wine1 and nutmeg grated4 ,,beef ,,tea4--,take a pound of fine fresh beefsteak cut from the round1 without any fat4 ,chop it into small bits1 and season it with a level salt-spoon of salt4 ,put it into a wide-mouthed bottle1 cork it closely1 and set it into a kettle of cold water1 which must reach to the neck of the bottle4 ,let it boil steadily for three hours1 by which time the essence will be all extracted from the beef4 ,then remove the cork1 and strain the liquid into a bowl1 and skim it4 ,it can be made still more conveniently in a bain-marie or double kettle2 an article useful for many purposes1 particular in cookery for an invalid4 ,mutton or veal tea are made in the same manner4 ,also chicken tea1 or essence of any sort of poultry or game4 ,chicken ,panada4--,having skinned and cut up a fine full-grown chicken1 take the white meat from the breast and wings1 and mince it small for panada4 ,the dark meat will do for chicken tea4 ,add to the panada a slice of wheat bread crumbled and mixed in1 and boil it in a bain-marie with the water outside2 seasoning it 7if permitted7 with powdered mace or nutmeg4 ,sweet ,panada4--,mix with a pint of water a glass of madeira or sherry2 a heaped table-spoonful of powdered loaf sugar1 half the yellow rind of a lemon grated1 and half the juice2 and a half tea-spoonful of powdered nutmeg or mace4 ,set the mixture over the fire1 and as soon as it boils add crumbled milk biscuit1 or a rusk4 ,then give it another boil up4 ,,barley ,,water4--,having washed clean two ounces of pearl barley1 put it into a sauce-pan with a quart of water1 the grated rind and the juice of a lemon1 and two ounces of seeded raisins4 ,boil it slowly till the liquid is reduced one half4 ,then strain it1 and sweeten it1 while warm1 with loaf sugar4 ,gum ,arabic ,water4--,take an ounce of the best and cleanest gum arabic4 ,put it into a pitcher1 and pour on a pint of boiling water1 and stir while dissolving4 ,when cool1 squeeze in 7if permitted7 the juice of a lemon1 and add loaf sugar enough to make it pleasantly sweet4 ,gum arabic water1 alone1 is sometimes given to a patient1 whom it is expedient to keep very low as a preventive to inflammation4 ,tamarind ,water4--,this is a pleasant and cooling drink in fevers1 allowing half a pint of cold water to as many tamarinds as you can take up with a table-spoon4 ,cover it1 and let it stand for a few minutes4 ,apple ,water4--,take four fine large juicy apples1 7pippins or bellflowers17 core and pare them1 and bake them side by side in a tin pan4 ,when well done and quite soft all through1 put them into a pitcher and fill up with warm water4 ,simmer them over the fire1 and when quite soft mash them2 and1 if necessary1 add more water till they become a thick liquid that can be drank4 ,sweeten well with loaf sugar1 and if permitted1 add some lemon juice or rose-water4 ,drink it cool4 ,egg ,wine4--,break a nice fresh egg into a tumbler1 and beat it till smooth and thick4 ,add a heaped tea-spoonful of powdered loaf sugar1 and stir in a glass of the best port wine4 ,this1 when permitted1 is very strengthening and cheering for an invalid1 to take about the hour of noon or earlier4 ,when wine is not allowed1 you may beat the egg into a glass of new unskimmed milk4 ,,whey4--,milk can be converted into a curd by the infusion of rennet water1 white wine1 lemon juice1 tamarind juice1 or vinegar1 stirred into good milk1 covered and set in a warm place till the curd has formed1 and has separated from the whey which remains beneath it4 ,take off the curd carefully1 breaking it as little as possible1 and put it into a deep dish4 ,pour the whey into a pitcher4 ,it should look clear1 and greenish rather than white1 and have none of the milk curd remaining about it4 ,set the pitcher on ice4 ,it is an excellent drink in fevers4 ,when approved1 the curd may be eaten in a saucer with sugar4 ,for rennet whey1 cut a piece of dried rennet about two inches square1 and wipe all the salt from the outside1 but do not wash it4 ,soak the bit of rennet for several hours 7or all night7 in a small tea-cup of lukewarm water4 ,then pour the rennet water into the milk4 ,for wine whey1 boil a jill of sherry in a pint of milk1 without stirring it4 ,,tapioca4--,having washed in cold water three heaped table-spoonfuls of tapioca2 drain it1 put it into a clean quart bowl1 pour on water enough to cover it well1 and soak it four hours4 ,then pour on as much more water1 transfer the whole to a porcelain skillet1 in the bottom of which you have laid the yellow peel of a fresh lemon1 pared so thin as to be transparent1 and boil the tapioca gently till it looks quite clear4 ,then take out the lemon peel1 and stir in sufficient loaf sugar to make it very sweet4 ,if approved1 flavor it with some madeira or sherry1 and some grated nutmeg4 ,tapioca may be boiled in plain milk1 with no seasoning but the sugar to sweeten it4 ,sago4--,pick and wash clean1 in two cold waters1 a half pint of sago4 ,put it into a porcelain skillet1 with the yellow rind of a lemon pared transparent4 ,pour on it a quart of water1 and let it all soak for two hours4 ,then set it over the fire1 and boil it1 gently1 till the lemon is all to pieces and nearly dissolved1 and the sago looks clear4 ,take out the lemon peel1 and stir in1 if permitted1 some sherry wine1 sugar1 and grated nutmeg1 and give it another boil4 ,if the above seasoning is not allowed1 boil the sago in milk only1 or water only1 till the liquid becomes thick and like a jelly4 ,sago ,pudding for an invalid4--,boil three table-spoonfuls of soaked sago in a pint of milk till quite soft4 ,add gradually three ounces of white sugar1 and set it away to cool4 ,beat three eggs till thick and smooth1 and stir them by degrees into the sago and milk4 ,grate in some nutmeg1 and bake the pudding in a deep dish4 ,tapioca pudding is made in the same manner4 ,,sweetbreads ,,for ,,invalids4--,cut open two fine fresh sweetbreads1 and lay them in warm water till all the blood is discharged4 ,then transfer them to a pan of cold water to blanch or whiten4 ,stew them in the strained liquid of fresh oysters1 till quite tender4 ,when done1 take out the sweetbreads1 remove the gristle or pipe1 and serve them up warm1 having laid in the bottom of the dish a slice of nice toast that has been dipped for a minute in hot water4 ,if permitted1 the oysters may be cooked with the sweetbread1 first removing the hard part4 ,,stewed ,,smelts4--,smelts are considered a delicate and nutritious fish for invalids4 ,they are in season in winter1 and early in the spring4 ,choose them as large as you can find them4 ,having drawn and cleaned them1 cut off their heads and tails4 ,put sufficient water to cover them in a small stew-pan1 adding a very little powdered white sugar1 and a few small sprigs of parsley1 or sweet marjoram4 ,when the water boils lay in the fish1 and simmer them five minutes4 ,then stir in a very little arrow root1 mixed with a few drops of cold water1 and let it stew ten minutes longer4 ,serve up the stew in a small deep dish with a cover1 and eat with it some very light bread-roll4 ,it will be a pleasant change from the usual broths and infusions prepared for the sick4 ,a ,molasses ,supper4--,make a thick slice of very nice toast1 evenly browned on both sides1 but not the least burnt4 ,lay it in a pint bowl1 and pour over it a small half pint of the best ,west ,india molasses1 having stirred into the molasses a heaped table-spoonful of ground ginger4 ,mix the molasses with half a pint of hot water1 and pour the whole over the toast4 ,cover it with a plate for a few minutes1 and eat it while warm1 previous to going to bed4 ,this is a wholesome strengthening palatable supper for an invalid1 7as we know by experience7 and may be continued as long as the patient continues to like it4 ,it is always a good winter supper for children4 ,the ginger must on no account be omitted4 ,if the molasses has turned a little sour1 stir in a salt-spoonful of soda4 ,to prevent a jug of molasses from running over when kept in a warm place1 pour out a little into another vessel1 and leave the molasses jug uncorked for two days4 ,then cork it tightly4 ,,miscellaneous ,,receipts4 ,,tea4--,no metal 7not even silver17 is good for tea-pots4 ,all tea should be made in china or queensware4 ,wedgewood 7whether black or white7 imbibes much of the essence of the tea1 and from constant use soon becomes unpleasant4 ,britannia ware is exceedingly unwholesome for any sort of cooking1 as one fourth of the composition is copper4 ,block tin for a common tea-pot is less objectionable1 and much cheaper4 ,all tea-pots should1 after using1 be thoroughly emptied of the old leaves1 and washed very clean in warm water1 and set open in the sun and air for several hours4 ,to make good tea1 the tea itself1 whether black or green1 must be of excellent quality4 ,there is no economy in buying that which is low-priced4 ,green tea1 if fresh and good1 and not adulterated will look green in the cup1 and have a fragrant odor4 ,if it draws red1 or brown1 or blackish1 it is old or mixed with something wrong4 ,begin to make your tea about a quarter of an hour before it is wanted4 ,scald the tea-pot 7twice over7 with boiling water4 ,then put in the tea1 allowing three heaping table-spoonfuls to each person1 and a pint of water1 actually boiling1 when put in4 ,cover it closely with the lid1 and set it by the fire for ten or fifteen minutes to infuse4 ,after the first cups have gone round1 put some fresh tea into the pot1 and pour on it some more boiling water1 that the second cups may be as strong as the first1 having time to infuse4 ,weak tea for company is very mean4 ,for those that like it so1 have a small pot of water on the server4 ,if the water is not boiling fast when poured on the tea1 and is beginning to cool1 the tea will be flat and insipid1 and the leaves will float on the surface of the cups4 ,there is then no remedy but to make some fresh4 ,,coffee4--,to drink coffee in perfection1 a sufficient quantity for breakfast should be roasted every morning1 and ground hot1 as it loses much of its strength by keeping even for a few hours4 ,the best coffee roasters are iron cylinders1 7standing on feet7 with a door in one side1 and a handle that turns the cylinder round towards the fire or from it1 that the coffee may be equally done throughout4 ,it must be roasted a bright brown color1 and on no account black or burnt4 ,when about half done1 put in bits of fresh butter1 allowing a table-spoonful to a pound of coffee4 ,previous to roasting pick the coffee carefully1 throwing away the defective grains1 and the stones or sand4 ,coffee should be ground while warm in a mill kept solely for that purpose1 and fastened up against the kitchen wall4 ,for boiled coffee allow four ounces of ground coffee 7or a quarter of a pound7 to a quart of water4 ,when the water boils1 stir in the coffee4 ,give it one hard boil up4 ,then set it farther from the fire1 and simmer it for ten minutes1 adding the white of an egg1 7including the egg shell17 or a small strip of isinglass4 ,pour out a large cup of the coffee1 and then 7holding it high above the coffee-pot17 pour it back again4 ,repeat this till wanted1 and then set the coffee-pot beside the fire1 7but not over it47 ,for company1 allow six ounces of coffee to a quart of water4 ,keep the lid always on1 but if when boiling hard it rises and seems inclined to run over1 remove it instantly from the fire and set it back4 ,cream is indispensable to first-rate coffee2 if not to be obtained sweet1 substitute rich milk boiling hot4 ,on no consideration fill up the coffee-pot with water4 ,a percolator 7to be had at the best tin stores7 makes excellent coffee without boiling1 if properly managed4 ,,chocolate4--,there is no plain chocolate better than ,baker's prepared cacao1 and none has so much of the true chocolate flavor4 ,the foreign chocolate is generally mixed with sugar1 spice1 and milk4 ,it cannot be made thick and strong1 and therefore to many tastes is not agreeable4 ,to make a pint 7or two large cupfuls of chocolate17 scrape down two ounces on a plate1 and moisten the chocolate with a jill of water1 rubbing it on the plate till quite smooth4 ,then boil it five minutes1 and add a small pint of water4 ,when it has been well stirred with a wooden spoon1 and has come again to a boil1 serve it as hot as possible1 accompanied by a saucer of fine loaf sugar1 and a small jug of rich hot cream and a plate of nice dry toast1 or some milk biscuits or sponge cake4 ,milled chocolate is made with rich unskimmed milk instead of water4 ,the chocolate mill is a deep pot1 belonging to which is a stick with a broad wheel-shaped bottom1 the other end coming up through a hole in the lid4 ,take this between your hands1 and turn it round fast till the chocolate is finely frothed4 ,then transfer it to large cups4 ,chocolate1 after it becomes cold1 is unfit to drink4 ,but if made with milk1 you can convert what is left into a custard or pudding1 with the addition of more sugar and some beaten egg4 ,the low-priced chocolate is both unpalatable and unwholesome1 being adulterated with animal fat or lard1 and made with old cacao beans4 ,,milk ,,toast4--,to a pint of nice rich milk allow a quarter of a pound of excellent fresh butter4 ,boil the milk1 and as soon as it boils take it off1 and stir in the butter cut into pieces4 ,when the butter has melted1 give it another boil up ,have ready a deep plate with four rather thick slices of bread1 nicely and evenly toasted on both sides4 ,pour the milk hot over the toast1 and keep it covered till it goes to the breakfast table4 ,send a spoon with it4 ,bread should always be toasted by a long-handled fork1 such as are made for the purpose4 ,they cost but twenty-five cents1 and no kitchen should be without one4 ,,buttered ,,toast4--,cut even slices of bread all of the same thickness1 and pare off the whole of the crust4 ,with a long-handled toasting fork toast it evenly on both sides1 taking care that no part of it is burnt or blackened4 ,butter the slices hot1 as you take them off the fork1 7using none but nice fresh butter7 and lay them evenly on a heated plate4 ,cover them till they go to table4 ,all toast prepared for cookery1 7to lay in the bottom of dishes17 should have the crust pared off1 and be dipped in hot water after toasting4 ,,raspberry ,,vinegar4--,take a gallon of fine ripe raspberries4 ,put them into a large deep earthen pan1 and mash them well with a wooden beetle4 ,then pour them with all their juice into a large and very clean linen bag1 and squeeze and press out their liquid into a vessel beneath4 ,measure it1 and to each pint of juice allow half a pint of the best and clearest cider vinegar1 and half a pound of fine loaf sugar1 powdered4 ,first mix the juice and the vinegar1 and give them a boil in a porcelain kettle4 ,then stir in the sugar1 gradually1 adding to every two pounds of sugar a beaten white of egg4 ,boil and skim till the scum ceases to rise4 ,when it is done1 bottle it cold1 cork it tightly1 and seal the corks4 ,to use it1 pour out half a tumbler of raspberry vinegar1 and fill up with ice water4 ,it is a pleasant and cooling beverage in warm weather1 and for invalids who are feverish4 ,mixed with hot water1 and taken at bed-time1 it is good for a cold4 ,strawberry ,vinegar--,is made in the above manner1 carefully hulling them4 ,the strawberries must be of the finest kind1 and fully ripe4 ,these vinegars are made with much less trouble than the usual way2 and are quite as good1 if not better4 ,,macaroni4--,in buying macaroni1 choose that of a large pipe2 see that it is clean and white and that it has not been touched by insects4 ,half a pound makes one dish4 ,if soaked before boiling it is apt to dissolve or go to pieces1 but wash and drain it through cold water in a sieve4 ,have over the fire a large pan of boiling water1 in which has been melted a piece of fresh butter the size of an egg4 ,if boiled steadily1 it will be quite tender in less than an hour2 but do not boil it so long that the pipes break up and lose their shape4 ,having drained it well through a clean sieve1 transfer it to a deep dish1 dividing it into four layers1 having first cut it into even lengths of two or three inches4 ,between the layers place on it seasoning of grated cheese of the very best quality1 and bits of fresh butter1 with some powdered mace4 ,on the top layer1 add to the covering of cheese and butter sufficient bread-crumbs to form a slight crust all over the surface4 ,brown it with a salamander or a red hot shovel4 ,or 7omitting the cheese7 you may dress it with rich gravy of roast meat4 ,for ,sweet ,macaroni4--,having boiled it in milk instead of water1 drain it1 and mix with it powdered mace and nutmeg1 with butter1 sugar1 and rose or peach-water4 ,macaroni 7like vermicelli7 has in itself no taste1 but is only made palatable by the manner of dressing it4 ,good soup is rather weakened than improved by the addition of macaroni4 ,,common ,,omelet4--,beat five eggs till very light and thick4 ,stir gradually into the pan of eggs four table-spoonfuls of sifted flour4 ,thin the batter with a large tea-cup of milk4 ,take a yeast powder2 dissolve the soda 7from the blue paper7 in a small quantity of tepid or lukewarm water1 and stir it into the batter4 ,in another cup melt the tartaric acid1 7from the white paper27 stir that into the mixture1 and stir the whole very hard4 ,have ready in a frying-pan a large portion of lard1 boiling hot4 ,put in the omelet mixture1 and fry it well4 ,when one side is done turn it1 and fry the other4 ,to flavor this omelet1 mix gradually into the batter either grated ham or smoked tongue2 minced oysters2 minced onion2 mixed with sweet marjoram1 or else some mushrooms chopped very fine4 ,for a ,sweet ,omelet1 add to the above batter powdered sugar1 nutmeg1 mace1 and powdered cinnamon4 ,the custom is now to dish omelets without folding them over1 it being found that folding renders them heavy4 ,spread them out at full length on a very hot dish4 ,the batter for omelets should always be made in sufficient quantity to allow them very thick4 ,there is no use in attempting to flavor an omelet1 or any thing else1 with marmalade or lemon1 if you put in soda4 ,the alkalies destroy the taste of every sort of fruit4 ,a ,,plain ,,potato ,,pudding4--,having pared a pound of fine large potatos1 put them into a pot1 cover them well with cold water1 and boil them gently till tender all through4 ,when done1 lay each potato 7one at a time17 in a clean warm napkin1 and press and wring it till all the moisture is squeezed out1 and the potato becomes a round1 dry lump4 ,mince as fine as possible a quarter of a pound of fresh beef suet1 7divested of skin1 and strings47 ,crumble the potato1 and mix it well with the suet1 adding a small salt-spoon of salt4 ,add sufficient milk to make a thick batter1 and beat it well4 ,dip a strong square cloth in hot water1 shake it out1 and dredge it well with flour4 ,tie the pudding in1 leaving room for it to swell1 and put it into a large pot of hot water and boil it steady for an hour4 ,this is a good and economical family pudding4 ,,ellen ,,clark',s ,,pudding4--,slice1 rather thick1 some fresh bread4 ,pare off all the crust4 ,butter the bread on both sides1 and lay it in a deep dish4 ,fill up with molasses very profusely1 having first seasoned the molasses with ginger1 ground cinnamon1 and powdered mace or nutmeg4 ,it will be much improved by adding the grated yellow rind and the juice of a large lemon or orange4 ,bake it till brown all over the top1 and till the bread and butter has absorbed the molasses2 taking care not to let it burn4 ,,arrow-,,root ,,biscuit4--,mix in a pan half a pint of arrow-root1 and half a pint of sifted wheat flour4 ,cut up a quarter of a pound of fresh butter1 and rub it into the pan of flour1 crumbling the bits of butter so small as to be scarcely visible4 ,mix a quarter of a pound of powdered white sugar1 and wet it with a beaten egg4 ,add gradually a very little cream1 just enough to make it into a stiff dough4 ,flavor it with the grated yellow rind and juice of a lemon1 and half a nutmeg grated4 ,roll out the dough into thin sheets1 and cut it out into biscuits with the edge of a tumbler4 ,prick every biscuit all over with a fork4 ,lay them in square pans slightly floured1 and bake them immediately4 ,they will be improved by adding 7at the last of the mixture7 a table-spoonful of the best rose-water4 ,if rose-water is put into cakes early in the mixing1 much of its strength will evaporate before baking4 ,it should always be deferred to the last4 ,these are very nice tea biscuits4 ,,ontario ,,cake4--,take a pint and a half 7or three large breakfast cups17 of sifted flour1 and the same quantity of powdered white sugar1 and half a pint of milk2 a quarter of a pint or half a cup of the best fresh butter1 and the grated yellow rind and juice of a large lemon4 ,have ready four well-beaten eggs1 and two table-spoonfuls of strong fresh yeast4 ,cut up the butter into the pan of flour4 ,add the milk and sugar gradually1 and then the beaten egg1 and then the lemon2 next the yeast4 ,stir the whole very well1 and set it to rise in a buttered pan4 ,place it near the fire1 and cover it with a clean flannel or a double cloth4 ,when it has risen and is quite light1 and is cracked all over the surface1 transfer it to a square baking pan1 put it immediately into the oven1 and bake it well4 ,when cool1 either ice it or sift white sugar over it1 and cut it into squares4 ,or1 you may bake it in a round loaf1 or in small round cakes4 ,,new-,,year',s ,,cake4--,stir together a pound of nice fresh butter1 and a pound of powdered white sugar1 till they become a light thick cream4 ,then stir in1 gradually1 three pounds of sifted flour4 ,add1 by degrees1 a tea-spoonful of soda dissolved in a small tea-cup of milk1 and then a half salt-spoonful of tartaric acid1 melted in a large table-spoonful of warm water4 ,then mix in1 gradually1 three table-spoonfuls of fine carraway seeds4 ,roll out the dough into sheets half an inch thick1 and cut it with a jagging iron into oval or oblong cakes1 pricked with a fork4 ,bake them immediately in shallow iron pans1 slightly greased with fresh butter4 ,the bakers in ,new ,york ornament these cakes1 with devices or pictures raised by a wooden stamp4 ,they are good plain cakes for children4 ,,good ,,yeast4--,take two handfuls of hops4 ,the best hops have a fresh light green color1 and a pleasant1 lively smell4 ,pour on them two quarts of boiling water1 and let them boil five minutes after they have come to a boil2 not longer1 for it makes them bitter4 ,then strain the liquid into a pan1 and add a table-spoonful of brown sugar and one of salt4 ,when lukewarm1 stir in flour enough to make a thick batter4 ,add a jill and a half of fresh baker's yeast4 ,set it in a warm place till it begins to ferment2 then keep it in the cellar well corked4 ,this yeast will continue good two weeks4 ,when you open the jug to take out some yeast1 put in always a table-spoonful of flour before you cork it up again4 ,a stone jug or pitcher is a good vessel for yeast4 ,wash it very clean in hot water1 always before you put in fresh yeast1 and then rinse the jug with water in which a spoonful of pearlash has been melted1 letting the pearlash water remain in it five or six minutes1 and shaking it round hard4 ,then rinse it with plain cold water4 ,all vessels that have contained acids should have pearlash or soda in the rinsing water1 and then be finished with plain water4 ,never clean a bottle by rinsing it with shot4 ,the lead is poisonous1 and has caused death4 ,some bits of raw potato chopped1 and put in the water1 will clean the inside of bottles or jugs1 and brighten decanters4 ,,yeast ,,powders4--,get two ounces of bicarbonate of soda1 and one ounce of tartaric acid4 ,divide the soda into equal portions1 about a level tea-spoonful in each1 and the tartaric acid into level salt-spoonfuls4 ,by level we mean that the article is not to be heaped in the least1 not rising above the edge of the spoon4 ,cut some papers of regular and sufficient size1 and fold them nicely4 ,put the soda into white papers1 and the tartaric acid into blue papers4 ,place an equal number of each in a little square or oblong box1 standing up the papers on their folded edges4 ,dissolve them in two separate cups1 in as much tepid water as will cover the powder4 ,they must be entirely melted before using4 ,stir in the soda at the beginning1 and the tartaric acid at the conclusion of the batter or cake mixture4 ,we do not approve of the introduction of these substances into cakes4 ,they give a sort of factitious lightness very different from that honestly produced by a liberal allowance of egg and butter1 genuine yeast1 and good beating and stirring--but they destroy the taste of the seasoning1 and are certain destruction to the taste of lemon1 orange1 strawberry1 pine-apple1 and every kind of fruit flavoring4 ,the justly celebrated ,mrs4 ,goodfellow never used any of them in her school1 and the articles made there by her pupils1 7of whom the author was one7 were such as no money can purchase in the present times4 ,any confectioner who would faithfully revive them could make a fortune by doing so4 ,the present introduction of hartshorn into bread and cakes is an abomination1 rendering the articles equally unpalatable and unwholesome4 ,cannot the use of hartshorn in food be put down8 ,which of our ,american doctors will write a book on culinary poisons4 ,,vinegar4--,mix together in a clean keg three gallons of clear rain water1 7that has been caught in a clean tub without running over the roof of a house17 one quart of ,west ,india molasses1 and one pint of baker's yeast4 ,cover it1 and set it in a warm place where it will be exposed to the summer sun4 ,remember to shake the cask every day4 ,in three months it will be excellent vinegar4 ,then transfer it to stone jugs1 and keep it closely corked4 ,begin it in ,may4 ,so much of the vinegar sold in stores is concocted of pernicious drugs1 that we recommend all families to make their own1 or to buy it from a cider farmer4 ,good cider1 set in the sun1 will after a while become good vinegar4 ,what is shamefully called the best white wine vinegar is frequently a slow poison1 as may be known by its action upon oysters1 pickles1 c4 ,it is quite clear and well to look at4 ,its taste is very sharp and pungent1 as to overpower and render every thing that is with it painfully sour1 and it has a singular and disagreeable smell when boiling4 ,oysters cooked with this vinegar go immediately into rags1 and are soon entirely eaten up1 or dissolved into a thin whitish liquid1 fit for nothing but to throw away4 ,pickles the same4 ,a punishment should be provided by law for persons who manufacture and sell these deleterious compounds1 of which we have now so many1 that it would indeed be well if we could make at home1 as far as possible1 every thing we eat and drink4 ,,pink ,,champagne--7,domestic47--,pick from the stems three quarts of fine ripe red currants1 and mix with them three quarts of ripe white currants4 ,bruise them all4 ,put nine pounds of loaf sugar to melt in three gallons of very clear soft water4 ,boil the water and sugar together for half an hour1 skimming carefully1 and pour the liquid boiling hot over the currants4 ,when it is nearly cold1 add a small tea-cupful of excellent strong fresh yeast4 ,let it ferment for two days1 and then strain it into a small cask through a very clean hair sieve4 ,put into the cask half an ounce of finely-chipped isinglass4 ,have rather more liquor than will fill the cask at first1 and keep it to fill up as it works over4 ,in about a fortnight bung it up4 ,let it remain in the cask till ,april4 ,then transfer it to bottles1 7putting into each a lump of double-refined loaf sugar17 and letting them remain one day uncorked4 ,then cork and wire them4 ,they must stand upright in the cellar2 but when likely to be wanted1 lay a few of them on their sides for a week4 ,,sherry ,,cobbler4--,lay in the bottom of a large tumbler1 two table-spoonfuls of powdered loaf sugar1 and squeeze over it 7through a strainer7 the juice of a large lemon that has been softened by rolling under your hand4 ,then half fill the tumbler with ice1 broken very small4 ,add a large glass of very good sherry wine4 ,take another tumbler1 and pour the liquid back and forward from glass to glass1 till completely mixed without stirring4 ,sip it through a clean straw1 or one of the tubes made on purpose4 ,,mint ,,julep4--,cut two or three round slices from a fine ripe pine-apple that has been pared2 and take out the core or hard part from the centre of each slice4 ,a still better way is to split down the pine-apple into four pieces1 and grate two of the quarters with a coarse grater1 standing it upright while doing so4 ,put it into a large tumbler1 and cover the fruit with two or three heaped table-spoonfuls of powdered loaf sugar4 ,add a large glass of the best brandy1 and pour on cold water till the tumbler is two-thirds full4 ,then put in a thick layer of finely broken ice1 till it almost reaches the top4 ,finish by sticking in a full bunch of fresh green mint in handsome sprigs1 that rise far above one side of the tumbler2 and at the other side place a clean straw1 or one of the tubes used for the same purpose4 ,,carolina ,,punch4--,mix together a tumbler of peach brandy and a tumbler of water1 the juice of two lemons1 the yellow rinds of four1 pared to transparent thinness1 and four large juicy free-stone peaches cut in half1 and the kernels of their stones blanched and broken up4 ,if you cannot obtain peaches1 quarter and grate down a ripe pine-apple4 ,let all these ingredients infuse with a quart of ,jamaica spirits in a bowl for two days before the punch is wanted4 ,keep it carefully covered with a cloth4 ,then pour on sufficient cold water to make the punch of the desired strength2 and strain the liquid into another bowl1 and put in a large lump of ice4 ,serve it out in small glasses4 ,,nectar4--,take two pounds of the best raisins1 seeded and chopped2 the grated yellow rind and the juice of four fine lemons1 and two pounds of loaf sugar1 powdered4 ,put the sugar into a large porcelain kettle1 and melt it in a gallon of water4 ,boil and skim it for half an hour1 and while it is boiling hard1 put in by degrees the raisins and lemons4 ,continue the boiling about ten minutes4 ,put the mixture into a stoneware crock1 and cover it closely4 ,let it stand three days1 stirring it down to the bottom twice every day4 ,then strain it through a linen bag1 and bottle it1 sealing the corks4 ,it will be fit for use in a fortnight4 ,take it in wine-glasses1 with a bit of ice in each4 ,this is a nice temperance drink4 ,,chocolate ,,caramel4--,take half a pint of rich milk1 and put it to boil in a porcelain kettle2 scrape down a square and a half of ,baker's chocolate1 put it into a very clean tin cup1 and set on the top of a stove till it becomes soft4 ,let the milk boil up twice4 ,then add1 gradually1 the chocolate1 and stir both over the fire till thoroughly mixed and free from lumps4 ,stir in a half pint of the best white sugar powdered1 and half a jill 7or four large table-spoonfuls17 of molasses4 ,let the whole boil fast and constantly 7so as to bubble17 for at least one hour or more1 till it is nearly as stiff as good mush4 ,when all is done add a small tea-spoonful of essence of vanilla1 and transfer the mixture to shallow tin pans1 slightly greased with very nice sweet oil4 ,set it on ice1 or in a very cool place1 and while yet soft mark it deeply in squares with a very sharp knife4 ,when quite hard1 cut the squares apart4 ,if it does not harden well it has not been boiled long enough1 or fast enough4 ,,eggs ,,to ,,boil4--,the water must be boiling fast when the eggs are put in4 ,first wipe them clean all over1 with a wet cloth4 ,it is true that the shells are never eaten1 but still1 if brought to table dirty and discolored1 they look slovenly1 disgusting1 and vulgar1 such as are never seen in good houses4 ,put them into water that is boiling fast2 and if desired very soft1 four minutes will be sufficient4 ,six or eight minutes will barely set the whites and yolks1 and ten or twelve minutes 7in water that is really boiling17 will render them hard enough for salad4 ,in the egg-boilers that are set on the table no egg will ever boil hard1 as the water cools too soon4 ,a stale egg never boils hard4 ,except in the spring1 and late in the winter1 there is often much difficulty in obtaining good eggs1 unless you have fowls of your own4 ,if an egg is really fresh1 when held up against the light1 the yolk looks round and compact and the white clear and transparent2 you may then trust it4 ,but if the yolk is thick1 broken1 and mixed among the white1 and the white is cloudy and muddled1 it is certainly bad1 and should be thrown away4 ,when tried in a pan of cold water the freshest will sink1 and the stale ones float on the surface4 ,it requires strong brine to bear up a good egg4 ,eggs may be preserved for keeping a few months1 by putting every one in fast boiling water for one minute4 ,then grease them all over the outside with good melted fat1 and wedge down close together 7layer above layer17 in a box of powdered charcoal4 ,this preserves them for a sea voyage of several weeks4 ,the charcoal box must be kept closely covered1 and closed immediately whenever opened4 ,pack the eggs with the small end downwards4 ,,poached ,,eggs4--,see that the eggs are quite fresh4 ,pour from a kettle of boiling water enough to fill a broad shallow stew-pan4 ,break the eggs into a saucer1 7one at a time17 slip them carefully into the hot water1 and let them stand in it till the whites are set4 ,then put the pan over a moderate fire2 and1 as soon as the water boils again1 the eggs are ready4 ,the whites should be firm1 and the yolks should appear in the centre looking yellow through a thin transparent coating of the white4 ,take them out carefully 7one by one17 with an egg-slice4 ,have ready1 for each egg1 a nice slice of toast of a light brown or yellow all over4 ,trim off all the crust1 and dip the toast for a minute in hot water4 ,then butter it slightly with fresh butter4 ,trim off neatly the ragged and discolored white from the edge of each egg4 ,lay a poached egg in the middle of every toast1 and serve them up warm4 ,instead of toast1 you may lay beneath every egg a thin slice of ham1 that has been soaked1 and nicely broiled and trimmed4 ,or1 large thin slices from the breast of a cold roast turkey1 or cold fillet of roast pork or veal4 ,these are nice breakfast dishes4 ,scrambled ,eggs4--,make a mixture as for an omelet1 but instead of frying put it into a sauce-pan1 and when it has boiled five minutes take it off1 and chop and mix all the ingredients into confusion4 ,serve it up hot in a deep dish4 ,it is eaten at breakfast1 and is by many preferred to a fried omelet4 ,you may season it with grated ham1 tongue1 or sweet herbs4 ,,egg-,,nogg4--,beat1 till very light and thick1 the yolks only of six eggs4 ,stir the eggs1 gradually1 into a quart of rich unskimmed milk1 and add half a pound of powdered loaf sugar1 a half pint of brandy1 and a grated nutmeg4 ,next beat three whites of the eggs by themselves1 and stir them quickly into the mixture4 ,divide it into two pitchers1 and pour it back and forward from one pitcher to the other till it has a fine froth4 ,then serve it in a large china bowl1 with a silver ladle in it1 and distribute it in glasses with handles4 ,to ,beat ,eggs4--,for beating eggs have a broad shallow earthen pan4 ,if beaten in tin1 the coldness of the metal retards their lightness2 for the same reason1 hickory rods are better than tin wire4 ,beat with a short quick stroke1 holding the egg rods in your right hand close to your side1 and do not exert your elbow1 or use your arm violently with a hard sweeping stroke2 of this there is no necessity4 ,if beaten in a proper manner1 7moving your hand only at the wrist7 the eggs will be light long before you are fatigued4 ,but you must continue beating till after the froth has subsided1 and the pan of eggs presents a smooth thick surface1 like a nice boiled custard4 ,white of egg is done if it stands stiff alone1 and will not fall from the beater when held upon it4 ,butter and sugar should always be stirred with a strong hickory spaddle1 which resembles a short mush stick1 rather broad and flattened at one end4 ,,bran ,,muffins4--,take three quarts of bran1 7unbolted wheat flour7 and sift it into a large pan4 ,warm three half pints of rich milk1 mixing with it half a common tumbler of ,west ,india molasses4 ,cut up in the warm milk and molasses two ounces or two large heaped table-spoonfuls of fresh butter1 and stir it about till well mixed all through4 ,then stir all the liquid into the flour4 ,beat in a shallow pan three eggs till very thick and light1 and then stir them gradually into the pan of flour1 c4 ,lastly1 add two table-spoonfuls of strong fresh yeast4 ,cover the mixture and set it to rise4 ,when risen very light heat a griddle on the oven of a stove1 set muffin rings upon it1 fill the rings nearly to the top1 and bake the muffins4 ,send them to table hot1 pull them open with your fingers1 and butter them4 ,they will be much liked if properly made and baked4 ,,cottage ,,cheese4--,this is a good way of using up a pan of milk that is found to be turning sour4 ,or you may turn it1 on purpose1 by stirring in a spoonful of cider vinegar4 ,having covered it1 set it in a warm place till it becomes a curd4 ,then pour off the liquid1 and tie up the curd in a clean linen bag with a pointed end1 and set a bowl under it to catch the droppings2 but do not squeeze it4 ,after it has drained ten or twelve hours1 transfer the curd to a deep dish1 enrich it with some cream1 and press and chop it with a large spoon till it is a soft mass2 adding1 as you proceed1 an ounce or more of nice fresh butter4 ,then set it on ice till tea-time4 ,,french ,,ham ,,pie4--,having soaked1 boiled1 and skinned a small ham of the best quality1 and taken out the bone1 trim it into a handsome oval shape4 ,of the trimmings make a rich gravy by stewing them in a sauce-pan with a little water1 and four pigs feet1 7split up47 ,have ready a plentiful sufficiency of nice forcemeat made of cold roast chicken or veal1 minced suet1 and grated bread-crumbs1 butter1 minced sweet marjoram or tarragon1 and some hard-boiled yolk of egg crumbled4 ,have ready1 prepared1 a very nice puff paste2 line with it the bottom and sides of a large deep dish1 and lay in it the oval ham1 filling up at the corners and all round with the forcemeat1 and spreading a layer of it on the top4 ,pour on gravy to moisten the whole1 and put on the paste intended for the lid4 ,notch the edges handsomely1 and stick a flower or tulip of paste in the cross slit at the top1 and place a wreath of paste leaves all round4 ,bake it light brown1 and eat it warm or cold4 ,it is a fine dish for a dinner or supper party1 or for a handsome luncheon or breakfast4 ,a ,tongue ,pie--,is made in a similar manner of a boiled smoked tongue1 peeled and trimmed1 and filled in with forcemeat4 ,for a large company have two tongue pies1 as it will be much liked1 if made as above4 ,,fig ,,pudding4--,take a pint of very ripe figs1 7peeled17 cut them up and mash them smooth with the grated yellow rind of a large ripe lemon or orange1 and the juice of two4 ,mix together a large spoonful of fresh butter1 and two table-spoonfuls of sugar1 and stir the whole very hard4 ,bake it in a deep dish1 and eat it fresh1 but not warm4 ,grate sugar over the surface4 ,when ripe figs can be obtained1 this pudding is much liked4 ,,poke ,,plant4--,early in the spring1 the young green stalks of the pokeberry plant1 7when they are still mild and tender1 and have not yet acquired a reddish tinge or a strong unpleasant taste17 are generally much liked as a vegetable1 and are by many persons considered equal to asparagus4 ,they are brought in bundles to ,philadelphia market4 ,wash and drain them1 and put them on to boil in a pot of cold water4 ,when quite tender all through they are done4 ,dish them in the manner of asparagus1 laid on a toast dipped for a minute in hot water1 and then buttered4 ,you may pour a very little drawn or melted butter over the poke4 ,,rhubarb ,,tarts4--,take large fresh stalks of the rapontica plant1 such as are full-grown and reddish4 ,peel off the thin skin1 and cut them into bits all of the same size1 either one inch or two inches long4 ,wash them in cold water through a cullender1 7but do not drain them much17 and put them into a stew-pan without any more water4 ,mix with them plenty of good sugar1 in the proportion of half a pound of sugar to a pint of cut-up rhubarb stalks4 ,cover it1 and stew it slowly till quite soft4 ,then mash it into a smooth mass4 ,have some puff-paste shells baked empty2 and when cool1 fill them to the top1 and grate nutmeg and powdered sugar thickly over them4 ,the juice and grated yellow rind of a lemon 7added when the rhubarb is half stewed17 will be a pleasant flavoring4 ,this is sometimes called spring-fruit and pie-plant4 ,it comes earlier1 but is by no means so good as gooseberries4 ,we do not think it worth preserving1 or making into a sweetmeat4 ,,vol-,,au-,,vent4--,have ready a large quantity of the best and lightest puff paste4 ,roll it an inch thick1 and then cut it neatly into shapes1 either square or circular4 ,bake every one separately on a flat tin pan1 cutting a round hole in the centre of each1 and fitting in pieces of stale bread to keep the holes open while baking4 ,the cakes of paste should diminish in size as they ascend to the top1 but the holes should all be of exactly the same dimensions4 ,the lower cake1 which goes at the bottom1 should be solid and not perforated at all4 ,the small cake which finishes the top of the pyramid must also be left solid1 for a lid4 ,when all the cakes are baked and risen high1 7as good puff-paste always does7 take them carefully off the baking plates2 remove the bread that has kept the centres open and in shape2 brush over every cake1 separately1 with beaten white of egg1 and pile one upon another nicely and evenly so as to form a pyramid4 ,have ready a very nice stew of oysters or game cut small1 and cooked with cream1 c4 ,fill the pyramid with this1 and then put on the top or lid1 which may terminate in a flower of baked paste4 ,a ,sweet ,vol-au-,vent--,may be filled with small preserves1 or with ripe strawberries or raspberries1 made very sweet4 ,vol-au-vents are for dinner1 or supper parties4 ,the paste should be peculiarly light4 ,the name ,vol-au-vent signifies1 in ,french1 something that will fly away in the wind2 which1 however1 it never does4 ,a ,,souffl ,,pudding4--,take eight rusks1 or soft sugar-biscuits1 or plain buns4 ,lay them in a large deep dish1 and pour on a pint of milk1 sufficient to soak them thoroughly4 ,cover the dish1 and let them stand undisturbed for about an hour and a half before dinner4 ,in the mean time1 boil half a pint of milk in a small sauce-pan with a handful of bitter almonds or peach kernels broken small1 or a small bunch of fresh peach-leaves1 with two large sticks of cinnamon1 broken up4 ,boil this milk slowly1 7keeping it covered17 and when it tastes strongly of the flavoring articles1 strain it1 and set it away to cool4 ,when cold1 mix it into another pint of milk1 and stir in a quarter of a pound of powdered loaf sugar4 ,beat eight eggs very light1 and add them gradually to the milk1 so as to make a rich custard4 ,after dinner has commenced1 beat and stir the soaked rusk very hard till it becomes a smooth mass1 and then1 by degrees1 add to it the custard4 ,stir the whole till thoroughly amalgamated4 ,set the dish into a brisk oven1 and bake the pudding rather more than ten minutes4 ,the yeast1 c41 in the rusk1 will cause it to puff up very light4 ,when done1 send it to table warm1 with white sugar sifted over it4 ,you may serve up with it as sauce sweetened thick cream flavored with rose-water1 and grated nutmeg1 or powdered loaf sugar and fresh butter stirred together in equal portions1 and seasoned with lemon or nutmeg4 ,,iced ,,plum ,,pudding4--,take two dozen sweet and half a dozen bitter almonds4 ,blanch them in scalding water1 and then throw them into a bowl of cold water4 ,pound them one at a time in a mortar1 till they become a smooth paste1 free from the smallest lumps4 ,as you proceed1 add frequently a few drops of rose-water or lemon juice to make them light1 and prevent their oiling4 ,seed and cut in half a quarter of a pound of the best bloom raisins4 ,mix with them a quarter of a pound of ,zante currants1 picked1 washed1 and dried2 and add to the raisins and currants three ounces of citron1 chopped4 ,mix the citron with the raisins and currants1 and dredge them all with flour to prevent their sinking or clodding4 ,take a half pint of very rich milk2 split a vanilla bean1 and cut it into pieces two or three inches long1 and boil it in the milk till the flavor of the vanilla is well extracted2 then strain it out1 and mix the vanilla milk with a pint of rich cream1 and stir in1 gradually1 a half pound of powdered loaf sugar1 and a nutmeg grated4 ,then add the pounded almonds1 and a large wine-glass of either marasquino1 noyau1 curaoa1 or the very best brandy4 ,beat1 in a shallow pan1 the yolks of eight eggs till very light1 thick1 and smooth1 and stir them gradually into the mixture4 ,simmer it over the fire1 7stirring it all the time17 but take it off just as it is about to come to a boil1 otherwise it will curdle4 ,then1 while the mixture is hot1 stir in the raisins1 currants1 and citron4 ,set it to cool1 and then add a large tea-cupful of preserved strawberries or raspberries1 half a dozen preserved apricots or peaches2 half a dozen preserved green limes2 and any other very nice and delicate sweetmeats4 ,then whip to a stiff froth another pint of cream1 and add it lightly to the mixture4 ,put the whole into a large melon-mould that opens in the middle1 and freeze it in the usual way4 ,it will take four hours to freeze it well4 ,do not turn it out till just before it is wanted4 ,then send it to table on a glass dish4 ,it will be found delicious4 ,iced puddings are now considered indispensable on fashionable supper tables or at dinner parties4 ,there is no flour in this pudding4 ,the freezing will keep it together4 ,,rennets4--,milk turned into a curd with wine is by no means so good as that which is done with rennet-water alone4 ,the curd and whey do not separate so completely2 the curd is less firm1 and the whey less clear2 the latter being thick and white1 instead of thin and greenish1 as it ought to be4 ,neither is it so light and wholesome as when turned with rennet4 ,rennets of the best quality can be had at all seasons in the ,philadelphia market2 particularly in the lower part1 called the ,jersey market4 ,they are sold at twelve1 eighteen1 or twenty-five cents1 according to their size1 and will keep a year or two2 but have most strength when fresh4 ,you may prepare excellent rennets yourself at a very trifling expense1 by previously bespeaking them of a veal butcher2 a rennet being the stomach of a calf4 ,its form is a bag4 ,as soon as you get the rennet1 empty out all its contents1 and wipe it very clean1 inside and out2 then rince it with cold water1 but do not wash it much1 as washing will weaken its power of turning milk into curd4 ,when you have made it quite clean1 lay the rennet in a broad pan1 strew it over on both sides with plenty of fine salt2 cover it1 and let it rest five days4 ,when you take it out of the pan1 do not wipe or wash it1 for it must be stretched and dried with the salt on4 ,for this purpose hold it open like a bag1 and slip within it a long1 thick1 smooth rod1 bent into the form of a large loop wide at the top1 and so narrow at the bottom as to meet together4 ,stretch the rennet tightly and smoothly over this bent rod1 on which it will be double1 and when you have brought the two ends of the rod together at the bottom1 and tied them fast1 the form will somewhat resemble that of a boy's kite4 ,hang it up in a dry place1 and cut out a bit as you want it4 ,a piece about two inches square will turn one quart of milk2 a piece of four inches1 two quarts4 ,having first washed off all the salt in several cold waters1 and wiped the bit of rennet dry1 pour on it sufficient lukewarm water to cover it well4 ,let it stand several hours2 then pour the rennet-water into the milk you intend for the curd1 and set it in a warm place4 ,when the curd is entirely formed1 set the vessel on ice4 ,rennet may be used with good effect before it has quite dried4 ,,an ,,easy ,,way ,,of ,,making ,,butter ,,in ,,winter4--,the following will be found an excellent method of making butter in cold weather for family use4 ,we recommend its trial4 ,take1 in the morning1 the unskimmed milk of the preceding evening1 7after it has stood all night in a tin pan17 and set it over a furnace of hot coals1 or in a stove2 being careful not to disturb the cream that has risen to the surface4 ,let it remain over the fire till it simmers1 and begins to bubble round the edges2 but on no account let it come to a boil4 ,then take the pan carefully off1 7without disturbing the cream7 and carry it to a cool place1 but not where it is cold enough to freeze4 ,in the evening take a spoon1 and loosen the cream round the sides of the pan4 ,if very rich1 it will be almost a solid cake4 ,slip off the sheet of cream into another and larger pan1 letting as little milk go with it as possible4 ,cover it1 and set it away4 ,repeat the process for several days1 till you have thus collected a sufficiency of clotted cream to fill the pan4 ,then scald a wooden ladle1 and beat the cream hard with it during ten minutes4 ,you will then have excellent butter4 ,take it out of the pan1 lay it on a flat dish1 and with the ladle squeeze and press it hard1 till all the buttermilk is entirely extracted and drained off4 ,then wash the butter in cold water1 and work a very little salt into it4 ,set it away in a cool place for three hours4 ,then squeeze and press it again2 also washing it a second time in cold water4 ,make it up into pats1 and keep it in a cool place4 ,the unskimmed morning's milk1 of course1 may also be used for this purpose1 after it has stood twelve hours4 ,the simmering over the fire adds greatly to the quantity of cream1 by throwing all the oily part of the milk to the surface2 but if allowed to boil1 this oleaginous matter will again descend1 and mix with the rest1 so as not to be separated4 ,this is the usual method of making winter butter in the south of ,england2 and it is very customary in the ,british provinces of ,america4 ,try it4 ,,sweet ,,potato ,,pone4--,stir together till very light and white1 three quarters of a pound of fresh butter1 and three quarters of a pound of powdered white sugar1 adding two table-spoonfuls of ginger4 ,grate a pound and a half of sweet potato4 ,beat eight eggs very light1 and stir them gradually into the butter and sugar1 in turn with the grated sweet potato4 ,dissolve a tea-spoonful of saleratus or soda in a jill of sour milk1 and stir it in at the last1 beating the whole very hard4 ,butter the inside of a tin pan4 ,put in the mixture1 and bake it four hours or more4 ,it should be eaten fresh1 cut into slices4 ,,rice ,,bread4--,to a pint of well boiled rice add half a pint of wheat flour1 mixing them well together4 ,take six eggs1 and beat the whites and yolks separately4 ,having beaten the whites to a stiff froth1 mix them gradually with a pint of rich milk1 and two large table-spoonfuls of fresh butter1 softened at the fire4 ,mix1 by degrees1 the yolks of the eggs with the rice and flour4 ,then add the white-of-egg mixture1 a little at a time4 ,stir the whole very hard4 ,put it into a buttered tin pan with straight or upright sides4 ,set it in a moderate oven1 and bake it an hour or more4 ,then turn it out of the pan1 put it on a dish1 and send it warm to the breakfast table1 and eat it with butter4 ,this cake may be baked1 by setting the pan that contains it into an iron dutch-oven1 placed over hot coals4 ,heat the lid of the oven on the inside1 by standing it up before the fire while the rice-bread is preparing2 and1 after you put it on1 keep the lid covered with hot coals4 ,rice-bread may be made of ground rice flour1 instead of whole rice4 ,,rice ,,flour ,,bread4--,sift into a pan a pint and a half of rice flour1 and a pint and a half of fine wheat flour4 ,add two large table-spoonfuls of fresh butter or lard1 and mix in a pint and a half of milk4 ,beat four eggs very light2 then stir them gradually into the mixture4 ,when the whole has been well mixed1 add1 at the last1 a small tea-spoonful of soda or saleratus1 dissolved in as much warm water as will cover it4 ,put the whole into a buttered tin pan1 set it immediately into a quick oven1 and bake it well4 ,it is best when eaten fresh4 ,slice and butter it4 ,,rice ,,flour ,,batter ,,cakes4--,melt a quarter of a pound of fresh butter1 or lard1 in a quart of milk2 but be careful not to let it begin to boil4 ,divide the milk equally1 by putting it into two pans4 ,beat three eggs very light1 and stir them into one half of the milk with the addition of a large table-spoonful of wheat flour4 ,stir in as much ground rice flour as will make a thick batter4 ,then put in a small tea-cupful of strong fresh yeast1 and thin the batter with the remainder of the milk4 ,cover it1 and set it to rise4 ,when it has risen high1 and is covered with bubbles1 bake it on a griddle in the manner of buckwheat cakes4 ,send them to table hot1 and butter them4 ,similar cakes may be made with indian meal instead of rice flour4 ,,ground-,,nut ,,macaroons4--,take a sufficiency of ground-nuts1 or pea-nuts1 that have been roasted in an iron pot over the fire2 remove the shells1 and weigh a pound of the nuts4 ,put them into a pan of cold water1 and wash off the skins4 ,have ready some beaten white of egg4 ,pound the ground-nuts 7two or three at a time17 in a marble mortar1 adding frequently a little cold water to prevent their oiling4 ,they must be pounded to a smooth light paste2 and1 as you proceed1 remove the paste to a saucer or a plate4 ,beat1 to a stiff froth1 the whites of four eggs1 and then beat into it gradually a pound of powdered loaf sugar1 and a large tea-spoonful of powdered mace and nutmeg mixed4 ,then stir in1 by degrees1 the pounded ground-nuts1 till the mixture becomes very thick4 ,flour your hands1 and roll between them portions of the mixture1 forming each portion into a little ball4 ,lay sheets of white paper on flat baking tins1 and place on them the macaroons at equal distances1 flattening them all a little1 so as to press down the balls into cakes4 ,then sift powdered sugar over each4 ,place them in a brisk oven1 with more heat at the top than in the bottom4 ,bake them brown4 ,almond macaroons may be made as above1 mixing one quarter of a pound of shelled bitter almonds1 with three quarters of shelled sweet almonds4 ,for almond macaroons1 instead of flouring your hands1 you may dip them in cold water2 and when the macaroons are formed on the papers1 go slightly over every one with your fingers wet with cold water4 ,macaroons may be made1 also1 of grated cocoa-nut mixed with beaten white of egg and powdered sugar4 ,,columbian ,,pudding4--,tie up closely in a bit of very thin muslin a split vanilla bean1 cut into pieces1 and a broken-up stick of cinnamon4 ,put this bag1 with its contents1 into half a pint of rich milk1 and boil it a long time till very highly flavored4 ,then take out the bag2 set the milk near the fire to keep warm in the pan in which it was boiled1 covering it closely4 ,slice thin a pound of almond sponge cake1 and lay it in a deep dish4 ,pour over it a quart of rich cream1 with which you must mix the vanilla-flavored milk1 and leave the cake to dissolve in it4 ,blanch1 in scalding water1 two ounces of shelled bitter almonds or peach kernels1 and pound them 7one at a time17 to a smooth paste in a marble mortar1 pouring on each a few drops of rose-water or peach-water to prevent their oiling4 ,when the almonds are done1 set them away in a cold place till wanted4 ,beat eight eggs till very light and thick2 and having stirred together hard the dissolved cake and the cream1 add them gradually to the mixture in turn with the almond1 and half a pound of powdered loaf sugar1 a little at a time of each4 ,butter a deep dish1 and put in the mixture4 ,set the pudding into a brisk oven and bake it well4 ,have ready a star nicely cut out of a large piece of candied citron1 a number of small stars1 all of equal size1 as many as there are ,states in the ,union1 and a sufficiency of rays or long strips also cut out of citron4 ,the rays should be wide at the bottom and run to a point at the top4 ,as soon as the pudding comes out of the oven1 while it is smoking1 arrange these decorations4 ,put the large star in the centre1 then the rays so that they will diverge from it1 narrowing off towards the edge of the pudding4 ,near the edge place the small stars in a circle4 ,preserved citron-melon will be still better for this purpose than the dry candied citron4 ,this is a very fine pudding2 suitable for a dinner party1 or a ,fourth of ,july dinner4 ,a ,,washington ,,pudding4--,pick1 and wash clean half a pound of ,zante currants2 drain them1 and wipe them in a towel1 and then spread them out on a flat dish1 and place them before the fire to dry thoroughly4 ,prepare about a quarter of a pound or half a pint of finely-grated bread-crumbs4 ,have ready a heaping tea-spoonful of powdered mace1 cinnamon1 and nutmeg mixed4 ,when the currants are dry1 dredge them thickly on all sides with flour1 to prevent their sinking or clodding in the pudding while baking4 ,cut up in a deep pan half a pound of the best fresh butter1 and add to it half a pound of fine white sugar1 powdered4 ,stir the butter and sugar together with a wooden spaddle1 till they are very light and creamy4 ,then add a table-spoonful of wine1 and a table-spoonful of brandy4 ,beat in a shallow pan1 eight eggs till perfectly light1 and as thick as a good boiled custard4 ,afterwards1 mix with them1 gradually1 a pint of rich milk and the grated bread-crumbs1 stirred in alternately4 ,next1 stir this mixture1 by degrees1 into the pan of beaten butter and sugar1 and add the currants a few at a time4 ,finish with a table-spoonful of strong rose-water2 or a wine-glass full1 if it is not very strong4 ,stir the whole very hard4 ,butter a large deep white dish1 or two of soup-plate size4 ,put in the batter4 ,set it directly into a brisk oven1 and bake it well4 ,when cold1 dredge the surface with powdered sugar4 ,serve it up in the dish in which it was baked4 ,you may ornament the tops with bits of citron cut into leaves and forming a wreath2 or with circles of preserved strawberries4 ,this will be found a very fine pudding4 ,it must be baked in time to become quite cold before dinner4 ,for currants1 you may substitute raisins of the best quality2 seeded1 cut in half1 and well dredged with flour4 ,instead of rose-water you may stir in the yellow rind 7finely grated7 of one large lemon1 or two small ones1 and their juice also4 ,a ,,cottage ,,pudding4--,take ripe currants1 and having stripped them from the stalks1 measure as many as will make a heaping quart4 ,cover the bottom of a deep dish with slices of bread1 slightly buttered1 and with the crust cut off4 ,put a thick layer of currants on the bread1 and then a layer of sugar4 ,then other layers of bread1 currants1 and sugar1 till the dish is full2 finishing at the top with very thin slices of bread4 ,set it into the oven1 and bake it half an hour4 ,serve it either warm or cold2 and eat it with sweetened cream4 ,instead of currants you may take cherries1 7first stoning them all17 raspberries1 ripe blackberries1 or barberries1 plums1 7first extracting the stones17 stewed cranberries1 or stewed gooseberries4 ,if the fruit is previously stewed1 the pudding will require but ten minutes' baking4 ,when it is sent to table1 have sugar at hand in case it should not be sweet enough4 ,,ice-,,cream ,,cakes4--,stir together1 till very light1 a quarter of a pound of powdered sugar and a quarter of a pound of fresh butter4 ,beat six eggs very light1 and stir into them a half pint of rich milk4 ,add1 gradually1 the eggs and milk to the butter and sugar1 alternately with a half pound of sifted flour4 ,add a glass of sweet wine and some grated nutmeg4 ,when all the ingredients are mixed1 stir the batter very hard4 ,then put it into small deep pans1 or cups that have been well buttered1 filling them about two thirds with the batter4 ,set them immediately into a brisk oven1 and bake them brown4 ,when done1 remove them from the cups1 and place them to cool on an inverted sieve4 ,when quite cold make a slit or incision in the side of each cake4 ,if very light1 and properly baked1 they will be hollow in the middle4 ,fill up this cavity with ice cream1 carefully put in with a spoon1 and then close the slit with your fingers to prevent the cream running out4 ,spread them on a large dish4 ,either send them to table immediately before the ice-cream melts or keep them on ice till wanted4 ,,whipped ,,cream ,,meringues4--,take the whites of eight eggs1 and beat them to a stiff froth that will stand alone4 ,then beat into them1 gradually1 7a tea-spoonful at a time17 two pounds or more of finely-powdered loaf sugar2 continuing to add sugar till the mixture is very thick1 and finishing with lemon juice or extract of rose4 ,have ready some sheets of white paper laid on a baking board1 and with a spoon drop the mixture on it in long oval heaps1 about four inches in length4 ,smooth and shape them with a broad-bladed knife1 dipped occasionally in cold water4 ,the baking board used for this purpose should be an inch thick1 and must have a slip of iron beneath each end to elevate it from the floor of the oven1 so that it may not scorch1 nor the bottoms of the meringues be baked too hard4 ,this baking-board must not be of pine wood1 as a pine board will communicate a disagreeable taste of turpentine4 ,the oven must be moderate4 ,bake the meringues of a light brown4 ,when cool1 take them off the paper by slipping a knife nicely beneath the bottom of each4 ,then push back or scoop out carefully a portion of the inside of each meringue1 taking care not to break them4 ,have ready some nice whipped cream1 made in the following proportion3--,take a quarter of a pound of broken-up loaf sugar1 and on some of the lumps rub off the yellow rind of two large lemons4 ,powder the sugar1 and then mix with it the juice of the lemons1 and grate in some nutmeg4 ,mix the sugar with a half pint of sweet white wine4 ,put into a pan a pint of rich cream1 and whip it with rods or a wooden whisk1 or mill it with a chocolate mill till it is a stiff froth4 ,then mix in1 gradually1 the other ingredients2 continuing to whip it hard a while after they are all in4 ,as you proceed1 lay the froth on an inverted sieve1 with a dish underneath to catch the droppings2 which droppings must afterwards be whipped and added to the rest4 ,fill the inside of each meringue with a portion of the whipped cream4 ,then put two together1 so as to form one long oval cake1 joining them nicely1 so as to unite the flat parts that were next the paper1 leaving the inside filled with the whipped cream4 ,set them again in the oven for a few minutes4 ,they must be done with great care and nicety1 so as not to break4 ,each meringue should be about the usual length of a middle finger4 ,in dropping them on the paper1 take care to shape the oval ends handsomely and smoothly4 ,they should look like very long kisses4 ,,chocolate ,,puffs4--,beat very stiff the whites of three eggs1 and then beat in gradually half a pound of powdered loaf sugar4 ,scrape down very fine three ounces of the best chocolate1 7prepared cocoa is better still17 and dredge it with flour to prevent its oiling2 mixing the flour well among it4 ,then add it gradually to the mixture of white of egg and sugar1 and stir the whole very hard4 ,cover the bottom of a square tin pan with a sheet of fine white paper1 cut to fit exactly4 ,place upon it thin spots of powdered loaf sugar about the size of a half dollar4 ,pile a portion of the mixture on each spot1 smoothing it with the back of a spoon or a broad knife1 dipped in cold water4 ,sift white sugar over the top of each4 ,set the pan into a brisk oven1 and bake them a few minutes4 ,when cold1 loosen them from the paper with a broad knife4 ,,cocoa-,,nut ,,puffs4--,break up a large ripe cocoa-nut4 ,pare the pieces1 and lay them awhile in cold water4 ,then wipe them dry1 and grate them as finely as possible4 ,lay the grated cocoa-nut in well-formed heaps on a large handsome dish4 ,it will require no cooking4 ,the heaps should be about the circumference of a half dollar1 and must not touch each other4 ,flatten them down in the middle1 so as to make a hollow in the centre of each heap2 and upon this pile some very nice sweetmeat4 ,make an excellent whipped cream1 well sweetened and flavored with lemon and wine1 and beat it to a stiff froth4 ,pile some of this cream high upon each cake over the sweetmeats4 ,if on a supper-table1 you may arrange them in circles round a glass stand4 ,,fig ,,marmalade4--,take fine fresh figs that are perfectly ripe1 such as can only be obtained in countries where they are cultivated in abundance4 ,weigh them1 and to every two pounds of figs allow a pound and a half of sugar1 and the grated yellow rind of a large orange or lemon4 ,cut up the figs1 and put them into a preserving kettle with the sugar1 and orange or lemon rind1 adding the juice4 ,boil them till the whole is reduced to a thick smooth mass1 frequently stirring it up from the bottom4 ,when done1 put it warm into jars1 and cover it closely4 ,,carraway ,,gingerbread4--,cut up half a pound of fresh butter in a pint of ,west ,india molasses1 and warm them together slightly till the butter is quite soft4 ,then stir them well1 and add gradually a half pound of good brown sugar1 a table-spoonful of powdered cinnamon1 and two heaped table-spoonfuls of ground ginger1 or three1 if the ginger is not very strong4 ,sift two pounds or two quarts of flour4 ,beat four eggs till very thick and light1 and stir them gradually into the mixture1 in turn with the flour1 and five or six large table-spoonfuls of carraway seeds1 a little at a time4 ,dissolve a very small tea-spoonful of pearlash or soda in as much lukewarm water as will cover it4 ,then stir it in at the last4 ,stir all very hard4 ,transfer it to a buttered tin pan with straight sides1 and bake it in a loaf in a moderate oven4 ,it will require a great deal of baking4 ,,sea-,,voyage ,,gingerbread4--,sift two pounds of flour into a pan1 and cut up in it a pound and a quarter of fresh butter2 rub the butter well into the flour1 and then mix in a pint of ,west ,india molasses and a pound of the best brown sugar4 ,beat eight eggs till very light4 ,stir into the beaten egg two glasses or a jill of brandy4 ,add also to the egg a tea-cupful of ground ginger1 and a table-spoonful of powdered cinnamon1 with a tea-spoonful of soda melted in a little warm water4 ,wet the flour1 c41 with this mixture till it becomes a soft dough4 ,sprinkle a little flour on your pasteboard1 and with a broad knife spread portions of the mixture thickly and smoothly upon it4 ,the thickness must be equal all through2 therefore spread it carefully and evenly1 as the dough will be too soft to roll out4 ,then with the edge of a tumbler dipped in flour1 cut it out into round cakes4 ,have ready square pans1 slightly buttered2 lay the cakes in them sufficiently far apart to prevent their running into each other when baked4 ,set the pans into a brisk oven1 and bake the cakes well1 seeing that they do not burn4 ,you may cut them out small with the lid of a cannister 7or something similar7 the usual size of gingerbread nuts4 ,these cakes will keep during a long voyage1 and are frequently carried to sea4 ,many persons find highly-spiced gingerbread a preventive to sea-sickness4 ,,excellent ,,ground ,,rice ,,pudding4--,take half a pint from a quart of rich milk1 and boil in it a large handful of bitter almonds or peach kernels1 blanched and broken up2 also half a dozen blades of mace1 keeping the sauce-pan closely covered4 ,when the milk is highly flavored and reduced to one half the quantity1 take it off and strain it4 ,stir1 gradually1 into the remaining pint and a half of milk1 five heaping table-spoonfuls of ground rice2 set it over the fire in a sauce-pan1 and let it come to a boil4 ,then take it off1 and while it is warm1 mix in gradually a quarter of a pound of fresh butter and a quarter of a pound of white sugar4 ,afterwards1 beat eight eggs as light as possible1 and stir them gradually into the mixture4 ,add some grated nutmeg4 ,stir the whole very hard2 put it into a deep dish1 and set it immediately into the oven4 ,keep it baking steadily for an hour4 ,it should then be done4 ,eat it cool1 having sifted sugar over it4 ,,chocolate ,,macaroons4--,blanch half a pound of shelled sweet almonds1 by scalding them with boiling water1 till the skins peel off easily4 ,then throw them into a bowl of cold water1 and let them stand awhile4 ,take them out and wipe them separately4 ,afterwards set them in a warm place to dry thoroughly4 ,put them1 one at a time1 into a marble mortar1 and pound them to a smooth paste1 moistening them1 as you proceed1 with a few drops of rose-water to prevent their oiling4 ,when you have pounded one or two1 take them out of the mortar with a tea-spoon1 and put them into a deep plate beside you1 and continue removing the almonds to the plate till they are all done4 ,scrape down1 as fine as possible1 half a pound of the best chocolate1 or of ,baker's prepared cocoa1 and mix it thoroughly with the pounded almonds4 ,then set the plate in a cool place4 ,put the whites of eight eggs into a shallow pan1 and beat them to a stiff froth that will stand alone4 ,have ready a pound and a half of finely-powdered loaf sugar4 ,stir it hard into the beaten white-of-egg1 a spoonful at a time4 ,then stir in1 gradually1 the mixture of almond and chocolate1 and beat the whole very hard4 ,drop the mixture in equal portions upon thin white paper1 laid on square tin pans2 smoothing them with a spoon into round cakes about the size of a half dollar4 ,dredge the top of each lightly with powdered sugar4 ,set them into a quick oven1 and bake them a light brown4 ,when done1 take them off the paper4 ,,bread ,,fritters4--,pick1 wash1 and dry half a pound of ,zante currants1 and having spread them out on a flat dish1 dredge them well with flour4 ,grate some bread into a pan1 till you have a pint of crumbs4 ,pour over the grated bread a pint of boiling milk1 into which you have stirred1 7as soon as taken from the fire17 a piece of fresh butter the size of an egg4 ,cover the pan and let it stand an hour4 ,then beat it hard1 and add nutmeg1 and a quarter of a pound of powdered white sugar1 stirred in gradually1 and two table-spoonfuls of the best brandy4 ,beat six eggs till very light1 and then stir them by degrees into the mixture4 ,lastly1 add the currants a few at a time1 and beat the whole very hard4 ,it should be a thick batter4 ,if you find it too thin1 add a little flour4 ,have ready1 over the fire1 a hot frying-pan with boiling lard4 ,put in the batter in large spoonfuls1 7so as not to touch17 and fry the fritters a light brown4 ,drain them on a perforated skimmer1 or an inverted sieve placed in a deep pan1 and send them to table hot4 ,eat them with wine1 and powdered sugar4 ,,to ,,keep ,,fresh ,,butter ,,for ,,frying ,,stewing1 c4--,take several pounds of the very best fresh butter4 ,cut it up in a large tin sauce-pan1 or in any clean cooking vessel lined with tin4 ,set it over the fire1 and boil and skim it during half an hour4 ,then pour it off1 carefully1 through a funnel into a stone jar1 and cover it closely with a bladder or leather tied down over the lid4 ,the butter having thus been separated from the salt and sediment1 7which will be found remaining at the bottom of the boiling vessel17 if kept closely covered and set in a cool place1 will continue good for a month1 and be found excellent for frying and stewing1 and other culinary purposes4 ,prepare it thus in ,may or ,june1 and you may use it in winter1 if living in a place where fresh butter is scarce at that season4 ,,excellent ,,mutton ,,soup4--,having been accidentally omitted in its proper place1 we here insert a receipt for very fine mutton soup4 ,try it4 ,if for a large family1 take two necks of mutton of the best quality1 and let the butcher disjoint it4 ,to each pound of meat allow a quart of water4 ,put it into a soup-pot1 with a slice of ham1 which will render the soup sufficiently salt4 ,boil it slowly1 and skim it well1 till the scum ceases to appear4 ,if you have no ham1 season the meat1 when you first put it in1 with a tea-spoonful of salt4 ,in the mean time prepare the vegetables1 but do not put them in till the meat has boiled to rags1 and all the scum has risen to the surface and been carefully removed4 ,it is then time to strain out the shreds of meat and bone1 return the soup to the pot1 and add the vegetables4 ,first1 have ready the deep yellow outsides of three or four carrots grated1 and stir them into the soup to enrich it1 and give it a fine color4 ,next1 add turnips1 potatos1 parsnips1 salsify1 celery1 7including its green leaves from the top7 and onions that have been already peeled and boiled by themselves to render them less strong4 ,all the vegetables should be cut nicely into small pieces of equal size1 7as for ,soup la ,julienne47 ,you may add some boiled beets1 handsomely sliced4 ,and 7if approved7 strew in at the last a handful of fresh leaves of the marygold flower1 which adds a flavor to some persons very agreeable4 ,put all these vegetables gradually into the soup1 7those first that require the longest boiling17 and when they are all quite done the soup is finished4 ,if well made1 with a liberal allowance of meat and vegetables1 and well boiled1 it will be much liked--particularly if served as ,julienne soup1 for company4 ,,new ,,england ,,cream ,,cheese4--,take a large pan of rich unskimmed milk that has set in the dairy all night1 and is from pasture-fed cows in the summer4 ,have ready a small tea-cup of rennet-water1 in which a piece of rennet1 from four to six inches square1 has been steeping several hours4 ,stir the rennet-water into the pan of milk1 and set it in a warm place till it forms a firm curd4 ,tie up the curd in a clean linen bag1 and hang it up in the dairy with a pan under it to receive the droppings1 till it drips no longer4 ,then transfer the curd to a small cheese mould4 ,cover it all over with a clean linen cloth1 folded over the sides1 and well secured4 ,put a heavy weight on the top1 so as to press it hard4 ,the wooden vessel in which you mould cream cheeses1 should be a bottomless1 broad hoop1 about the circumference of a dinner plate4 ,set it 7before you fill it with the curd7 on a very clean table or large flat dish4 ,turn it every day for four days1 keeping it covered thickly all over with fresh green grass1 frequently renewed4 ,when done1 keep it in a dry cool place1 first rubbing the outside with fresh butter4 ,when once cut1 use the whole cheese on that day1 as it may spoil before the next4 ,send it to the tea-table cut across in triangular or pie pieces4 ,,molasses ,,candy4--,take three quarts of the best ,west ,india molasses--no other will do4 ,put it into a thick block-tin kettle1 7or a bain-marie7 and stir in a pound and a half of the best and cleanest brown sugar4 ,boil slowly and skim it well1 7stirring it always after skimming17 and taking care that it does not burn4 ,prepare the grated rind and the juice of three large lemons or oranges1 and stir them in after the molasses and sugar have boiled long enough to become very thick4 ,continue to boil and stir till it will boil no longer1 and the spoon will no longer move4 ,try some in a saucer1 and let it get cold4 ,if it is brittle1 it is done4 ,then take it from the fire1 and transfer it immediately to shallow square tin pans1 that have been well greased with nice fresh butter or sweet oil4 ,spread it evenly1 and set it to cool4 ,while boiling1 you may add three or four spoonfuls of shell-barks1 cracked clean from their shells1 and divided into halves4 ,or the same quantity of roasted pea-nuts or ground-nuts4 ,with both nuts and lemon it will be very good4 ,,worth ,,knowing4 ,,the ,,best ,,cement ,,for ,,jars4--,before preserving and pickling time1 buy at a druggist's1 two ounces of the clearest and whitest gum tragacanth4 ,obtain also two grains of corrosive sublimate1 7indispensable to this cement71 and having picked the gum tragacanth clean1 and free from dust and dark or discolored particles1 put it with the sublimate into a very clean yellow or white-ware mug that holds a small quart and has a close-fitting lid belonging to it4 ,then fill the vessel more than two-thirds with very clean water1 either warm or cold2 and put on the lid4 ,let it rest till next morning4 ,then stir it with an unpainted stick1 that will reach quite down to the bottom4 ,repeat the stirring frequently through the day1 always replacing the lid4 ,in a few days the cement will have risen to the top of the mug1 and have become a fine1 clear1 smooth paste1 far superior to any other2 and1 by means of the corrosive sublimate1 it will keep perfectly well to an indefinite period1 if always closely covered1 and having no sort of metal dipped into it4 ,on no account attempt to keep this paste in tin1 or even in silver4 ,both paste and metal will turn black and become spotted4 ,remember this4 ,when going to put away your sweetmeats or pickles1 this paste will come into use1 and be found invaluable4 ,it is best to keep all these things in small jars1 as opening a large jar frequently1 may injure its contents by letting in the air4 ,in a large family1 or where many pickles are eaten1 those in most frequent use may be kept in stone-ware jars1 with a wooden spoon always at hand for taking them out when wanted4 ,on the surface of every jar of pickles1 put one or two table-spoonfuls of salad oil1 and then cover the top of the jar closely with a circular piece of bladder or thin leather4 ,next cut out a narrow band of the same1 and cement it on with gum tragacanth paste1 7made as above71 and let it remain till you open the jar for use4 ,for sweetmeats1 have glass or white-ware jars4 ,lay on the surface of each a circular paper1 cut to fit and dipped in brandy4 ,next1 put on an outside cover of bladder or thick white paper secured with a band of the same1 coated with tragacanth paste4 ,when this cement is used1 the jars will not be infested with ants or other insects1 the corrosive sublimate keeping them out4 ,this paste should be at hand in every library or office1 when wanted for papers or books4 ,it requires no boiling when made1 and is always ready1 and never spoils4 ,for a small quantity1 take an ounce of the best gum tragacanth and a grain of corrosive sublimate4 ,get a covered white or yellow-ware mug that holds a pint2 such a mug will cost but twelve cents4 ,dissolve in less than a pint of water4 ,a ,,bain-,,marie2 ,,or1 ,,double ,,kettle4--,these are most useful and satisfactory utensils1 as all who have tried them can certify4 ,they are to be had of various sizes at the best household furniture stores1 and are made to order by the chief tinsmiths4 ,the ,french make great use of the ,bain-,marie2 which1 in some measure1 accounts for the general superiority of their cookery4 ,this utensil1 as made in ,america1 is a double kettle of the strongest and best block-tin4 ,the bottom of the outside kettle is of strong copper or iron1 well tinned1 and kept so4 ,the food1 however1 is all contained in the inner kettle1 which is of tin entirely4 ,after the food is in1 7having with it no water whatever71 put on the lid tightly1 and through the tube on the outside1 pour into the outer kettle the water that is to cook it4 ,if it boils away too fast1 replenish it with more water poured in at the tube4 ,if it boils too slowly1 quicken it by adding some salt put in at the tube4 ,keep the kettle closely covered1 except when removing the lid to take off the scum2 and do this quick and seldom4 ,the superfluous steam is all the time escaping through the top of the tube and through a very small hole in the lid4 ,nothing cooked in this manner 7with all the water outside7 can possibly burn or scorch4 ,after every skimming1 stir the stew down to the bottom before you replace the lid4 ,to cook in a ,bain-,marie1 requires a strong1 steady heat1 well kept up2 and you must begin earlier than in the common way of stewing4 ,this is an excellent vessel for boiling custards1 blancmanges1 marmalades1 and many other nice things2 as a good housewife will soon discover4 ,also1 for making beef tea and other preparations for invalids4 ,it is well to keep a small one purposely for a sick room4 ,if from deficiency of sugar1 or being kept too warm1 or not closely covered1 any of your sweetmeats turn sour1 do not hastily throw them away1 but carefully remove the surface1 7even if coated with blue mould71 add an additional portion of sugar so as to make them very sweet1 and put them into a ,bain-,marie4 ,fill the outer kettle with hot water1 and boil it till you find the preserves restored to their proper taste4 ,then put them up again in jars that have been well scalded1 rinsed1 and sunned1 and lay brandied paper on the surface of each4 ,mouldy pickles may be recovered in a similar manner1 adding fresh spices and vinegar before you put them up again4 ,illustration3 ,bain-,marie2 or1 ,double ,kettle4 7,pronounced ,bine ,maree47 ,,index4 ,a4 ,a-la-mode beef1 #aej4 ,almond and macaroon custards1 #dhf4 ,almond macaroons1 #ecf4 ,almond pudding1 baked1 #dgd4 ,almond pudding1 boiled1 #dge4 ,almond sponge cake1 #ebd4 ,almond soup1 #eh4 ,apees1 #ecb4 ,apple dumplings1 #deg4 ,apples1 baked whole1 #dfa4 ,apples1 bellflower or pippins1 #efb4 ,apple fritters or quince1 #dej4 ,apple jelly1 #dib4 ,apple pies1 7fine7 #dgi4 ,apple pork pie1 #bbd4 ,apple sauce1 #cch4 ,apple sauce1 baked1 #cci4 ,apple pudding1 #deh4 ,apple water1 #eia4 ,arrow-root biscuit1 #fjc4 ,artichokes1 fried1 #cfc4 ,asparagus1 new way1 #cga ,asparagus omelet1 #cff4 ,asparagus oysters1 #cgb4 ,asparagus soup1 #dd4 ,autumn soup1 #fa4 ,aunt ,lydia's corn cake1 #dbe4 ,b4 ,bacon1 to prepare1 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#di4 ,soup1 pea1 green1 #da4 ,soup1 peas1 split1 #dc4 ,soup1 pepper-pot1 #ec4 ,soup1 portable1 #ea4 ,soup1 pot-au-feu1 #fd4 ,soup1 potato1 #ej4 ,soup1 spring1 #ei4 ,soup1 summer1 #fj4 ,soup1 squatters1 #fh4 ,soup1 tomato1 #ci4 ,soup1 family tomato1 #dj4 ,soup1 fine tomato1 #dj4 ,soup1 turnip1 #dh4 ,soup1 vegetable1 #fc4 ,soup1 venison1 #ci4 ,soup1 winter1 #fb4 ,soup1 wild duck1 #ff4 ,southern stew1 #aif4 ,sour crout1 7,french17 #ced4 ,souffl pudding1 #fbj4 ,spanish buns1 #ebe4 ,spinach1 #cfi4 ,sponge cake1 #ebc4 ,squashes or cymlings1 #chh4 ,stewed smoked beef1 #adi4 ,stewed calf's head1 #bje4 ,stewed peas1 #cff4 ,stewed pumpkin1 #chi4 ,store sauces1 #ccc4 ,strawberry jam1 #edi4 ,strawberries1 preserved1 #efc4 ,strawberries in wine1 #efd4 ,strawberry wine1 #efd4 ,sweetbreads1 baked1 #bae4 ,sweetbread croquettes1 #baj4 ,sweetbreads1 fricasseed1 #baj4 ,sweetbreads with cauliflower1 #bab4 ,sweetbread omelet1 #bac4 ,sweetbreads with oysters1 #bad4 ,sweetbreads1 to prepare1 #bji4 ,sweetbreads for invalids1 #eic4 ,sweetbread pies1 #bad4 ,sweetbreads1 stewed1 #bad4 ,sweetbreads with tomatos1 #baa4 ,sweetmeats1 #edc4 ,sweet potatos1 boiled1 #chj4 ,sweet potatos1 baked1 #cha4 ,sweet potatos1 mashed1 #cha4 ,sweet potatos1 stewed1 #cha4 ,sweet potato pudding1 #dgg4 ,sweet potato cake1 #ebi4 ,sweet potatos1 sweetened1 #dee4 ,sunderlands1 #ejc4 ,sydney ,smith's salad dressing1 #chb4 ,t4 ,taffy1 7lemon17 #ejf4 ,tamarind-water1 #eia4 ,tapioca1 #eib4 ,tarragon sauce1 #cbc4 ,tarragon vinegar1 #cbh4 ,tea1 #eie4 ,thatched house pie1 #cjd4 ,terrapins1 #abb4 ,terrapins1 dressed a new way1 #abd4 ,terrapin pot-pie1 #abe4 ,toast and water1 #ehf4 ,toast1 buttered1 #eii4 ,toast1 7milk17 #eih4 ,tomato catchup1 #cbf4 ,tomato paste1 #cgd4 ,tomatos1 pickled1 #eha4 ,tomatos1 preserved green1 #eei4 ,tomatos1 preserved1 #eeh4 ,tomatos with sea-bass1 #aja4 ,tomato soup1 #ci4 ,tomato soup1 7fine17 #dj4 ,tomato soup1 7family17 #dj4 ,tomato sweetbreads1 #baa4 ,tongues1 #agj4 ,tongue1 baked1 #aga4 ,tongue1 larded1 #agb4 ,tongue toast1 #agb4 ,trifle1 #dif4 ,tripe1 to boil1 #afg4 ,tripe1 to fry1 #afi4 ,tripe curry1 #afh4 ,trout1 #hd4 ,trout1 baked1 #he4 ,trout1 stewed1 #he4 ,trout with cream1 #ajb4 ,turbot1 baked1 #ajj4 ,turbot1 boiled1 #ii4 ,turkey1 boiled1 #bfg4 ,turkey1 roasted1 #bgj4 ,turkey with oysters1 #bfi4 ,turkey1 boned1 #bga4 ,turnips1 boiled1 #chb4 ,turnip soup1 #dh4 ,turtle1 to dress1 #abh4 ,turtle pastry1 #aca4 ,v4 ,vanilla custards1 #dhd4 ,vanilla sauce1 #ccf4 ,vanilla syrup1 #eac4 ,veal1 #ahh4 ,veal a-la-mode1 #aia4 ,veal and bacon1 #aif4 ,veal broth for the sick1 #ehc4 ,veal cutlets1 #aie4 ,veal cutlets1 in papers1 #aid4 ,veal fillet1 #ahi4 ,veal fritters1 #aig4 ,veal kebobbed1 #aig4 ,veal1 7knuckle17 with bacon1 #aif4 ,veal1 hashed1 #aij4 ,veal loaf1 #bjd4 ,veal1 minced1 #bje4 ,veal pie1 #bjd4 ,veal olives1 #bjg4 ,veal with oysters1 #bjf4 ,veal rissoles1 #bjh4 ,veal steaks1 #aie4 ,veal and sausage pie1 #bcb4 ,veal1 7loin of17 roast1 #ahi4 ,veal1 southern stew1 #aif4 ,veal1 7terrapin17 #aib4 ,vegetables1 #cdc4 ,vegetable soup1 #fc4 ,venison1 #beb4 ,venison ham1 #bei4 ,venison1 hashed1 #bee4 ,venison pie1 7fine17 #bee4 ,venison pie1 7plain17 #beg4 ,venison pot-pie1 #beh4 ,venison steaks1 7broiled17 #bec4 ,venison1 stewed1 #bed4 ,venison haunch1 7roasted17 #bec4 ,venison soup1 #ci4 ,vinegar1 #fjg4 ,vinegar1 7raspberry17 #eii4 ,vol-au-vent1 #fai4 ,vol-au-vent1 7sweet17 #fbj4 ,w4 ,waffles1 #dda4 ,walnut catchup1 #cbe4 ,walnuts1 pickled1 #egh4 ,washington pudding1 #fcj4 ,warm icing1 #eai4 ,west ,india cake1 #ebi4 ,whey1 #eia4 ,white thickening1 #caa4 ,white potato pudding1 #dgh4 ,wine jelly1 #dif4 ,wine sauce1 #ccd4 ,wine1 7strawberry17 #efd4 ,winter butter1 7to make17 #fbd4 ,winter soup1 #fb4 ,woodcocks or snipes1 to roast1 #cjf4 ,y4 ,yankee chowder1 #hh4 ,yankee pumpkin pudding1 #cij4 ,yeast1 7good17 #fje4 ,yeast powders1 #fjf4 ,,the ,,end4 99 99 99 99 99 ,transcriber's ,notes ,some minor obvious typographical errors have been corrected silently4 ,footnotes have been moved to underneath the paragraph they refer to so as to not disrupt the flow of the text4 ,missing page numbers are attributed to blank pages in the original text4 ,corrections made3 ,pg4 #bj3 ,from the ,pennslyvania replaced with ,pennsylvania ,pg4 #fe3 his excellent pot a replaced with au feu ,pg4 #adf3 aid replaced with laid it a while in cold ,pg4 #bja3 for any thing that has ham added in it1 ,pg4 #bjb3 ,taragon replaced with ,tarragon vinegar is best4 ,pg4 #bic3 a dish of beiled replaced with boiled rice to be eaten ,pg4 #cch3 looks very meanly--and thstes replaced with tastes so4 ,pg4 #cdh3 beat them with a wooden spoon to reder replaced with render them very light4 ,pg4 #dfd3 ,if you have a coo last letter cut off1 replaced with cool hand1 ,pg4 #dic3 loosened by wrapping round their ousides replaced with outsides cloths ,pg4 #dif3 either port1 madeira1 or chamaigne replaced with champagne ,pg4 #dif3 except as some exhiliration replaced with exhilaration ,pg4 #ecf3 ,ground-nut macaroon replaced with macaroons are made in the same manner4 ,pg4 #efc3 stirring down to the bottom after evey replaced with every skimming1 ,pg4 #ege3 ,brocoli replaced with ,broccoli is done in the same manner ,pg4 #ehc3 as soon as it simmers1 deleted comma well added comma take it off ,pg4 #fbj3 beat and stir the soaked rusk very had replaced with hard ,marjoram1 marjoran 7,pg4 #ceg7 and majoram 7,pp4 #ij1 #ie1 #fjb7 are used in the text1 these have all been standardised to marjoram as it was used in the majority4 ,the following index entries were corrected 7corrections listed below in square brackets73 ,almond and macaroon custards1 #dhd #dhf ,almond soup1 #ec #eh ,arrow-root biscuit1 #cjc4 #fjc ,beef1 corned1 fried1 #adc4 #adh ,bird dumplings1 #eje4 #cje ,birds for invalids1 #chd4 #ehd ,boned turkey1 #bgi4 #bga ,cheese pudding1 #dca4 #dha ,chocolate1 #ebg4 #eig ,cinnamon cake1 #ddj4 #ebh ,crab fritters1 soft1 #bac4 #aac ,crullers1 7soft17 #dbb4 #ddb ,curry balls1 #bgc4 #cgc ,doughnuts1 #ddb4 #ddc ,eggs1 scrambled1 #fab4 #fad ,ellen ,clarke's pudding1 #cjc4 #fjc ,farino ,farina flummery1 #ehi4 ,french ham pie1 #eaf4 #faf ,gravy sippets1 #ehd4 put in correct alphabetical order ,gravy1 to make1 #bbc4 #cbc ,halibut1 fried1 #ih4 #ig ,ham1 broiled1 #bdc4 #bda ,ice water1 7or sherbet17 #ebc4 #eac ,indian corn1 to boil1 #cba4 #cia ,india pickle1 #bfi4 #efi ,indian pudding1 7fine17 #dbh4 incorrect page number1 unable to locate ,jam1 raspberry1 #edi4 #edh ,jelly1 7or marmalade17 pudding1 #dca4 #dhj ,lamb pie1 #ahi4 #ahg ,lemon custards1 #dhd4 #dhe ,lemon syrups1 #ebb4 #eac ,meringue pudding1 #dhj4 #dgi ,mint julep1 #fjh4 #faj ,mutton chops1 7broiled17 #aga4 #agg ,orange or lemon syrup1 #ebc4 #eac ,pea soup1 7green17 #db4 #da ,pork with pea pudding1 #bhj4 #bcj ,pork steaks1 fried1 #bbh4 #bbc ,pudding1 7apple17 #eeh4 #deh ,pudding1 7cottage17 #ehb4 #fcb ,pudding1 7,ellen ,clarke's17 #cjc4 #fjc ,pudding1 lemon or orange1 7boiled17 #dbf4 #dgf ,pudding1 meringue1 #dhj4 #dgi ,pudding1 plum1 7plain17 #dfi4 #dfh ,pudding1 white potato1 #dgf4 #dgh ,pudding1 marmalade or jelly1 #dca4 #dhj ,quince pies1 #dgi4 #dgh ,raspberry vinegar1 #eji4 #eii ,rice pudding1 baked1 #ddb4 #deb ,rice pudding1 boiled1 #ddc4 #dec ,rissole patties1 #aih4 incorrect page number1 unable to locate ,sauce1 chestnut1 #cdh4 #cdc ,sauce1 7gooseberry17 #chi4 #cci ,sauce1 7lobster17 #ahg #acg1 #cac4 ,sauce1 pea-nut1 #cdh4 #cdc ,sausage and veal pie1 #bhb4 #bcb ,souffl1 7omelet17 #eia4 #eja ,soup1 red cabbage1 #df4 #de ,soup1 corn1 #hh4 #ch ,soup1 oyster1 #gh4 #gc ,soup1 pea1 green1 #db4 #da ,soup1 peas1 split1 #dh4 #dc ,soup1 pepper-pot1 #eh4 #ec ,soup1 vegetable1 #fh4 #fc ,stewed smoked beef1 #ade4 #adi ,stewed calf's head1 #bjf4 #bje ,sweetbreads for invalids1 #eih4 #eic ,sweet potatos1 stewed1 #ceh4 #cha ,sweet potato cake1 #ebh4 #ebi ,tarragon sauce1 #bbc4 #cbc ,tomatos1 pickled1 #baa4 #eha ,tomatos with sea-bass1 #cfe4 #aja ,tomato soup1 #hi4 #ci ,tongue toast1 #agh4 #agb ,turtle1 to dress1 #fbh4 #abh ,vanilla custards1 #dhe4 #dhd ,vanilla syrup1 #ebc4 #eac ,vinegar1 7raspberry17 #eji4 #eii ,white potato pudding1 #gh4 #dgh ,yankee pumpkin pudding1 #cij4 ,not changed3 ,some entries in the index are not in alphabetical order4 ,inconsistencies in word hyphenation1 for example3 backbone and back-bone1 table-spoonful and tablespoonful4 ,inconsistencies in section title punctuation4 ,all ,french spelling4 ,pg4 #egd3 ,your may green bell-peppers in the usual way1 with vine leaves or cabbage leaves4 unsure as to the true meaning ,variant spellings left unchanged3 canvas-back1 canvass-back ,ellen ,clarke's pudding1 ,ellen ,clark's pudding inclose1 enclose ,indian meal1 indian meal macaroni1 maccaroni marigold1 marygold panada1 panade potato1 potatoe rince1 rinse trevet1 trivet