,transcriber's ,note ,obvious typographical errors have been corrected4 ,a list of corrections is found at the end of the text4 ,inconsistencies in spelling and hyphenation have been maintained4 ,a list of inconsistently spelled and hyphenated words is found at the end of the text4 ,footnotes have been moved to follow the recipes in which they appear4 ,,miss ,,leslie',s ,,lady',s ,,new ,,receipt-,,book2 ,a ,useful ,guide for ,large or ,small ,families1 ,,containing ,,directions ,,for ,,cooking1 ,,preserving1 ,,pickling1 ,,and ,,preparing ,,the ,,following ,,articles ,,according ,,to ,,the ,,most ,,new ,,and ,,approved ,,receipts1 ,,viz43 ,,soups1 ,,fish1 ,,meats1 ,,vegetables1 ,,poultry1 ,,oysters1 ,,game1 ,,puddings1 ,,pies1 ,,tarts1 ,,custards1 ,,ice ,,creams1 ,,blanc-,,mange1 ,,cakes1 ,,confectionary1 ,,sweetmeats1 ,,jellies1 ,,syrups1 ,,cordials1 ,,candies1 ,,perfumery1 ,,etc4 ,,third ,,edition1 ,,enlarged1 ,,with ,,one ,,hundred ,,and ,,twenty ,,additional ,,receipts ,,for ,,preparing ,,farina1 ,,indian ,,meal1 ,,fancy ,,tea ,,cake1 ,,marmalades1 ,,etc4 ,,being ,a ,,sequel ,,to ,,her 8,,complete ,,cookery40 8,let these receipts be fairly and faithfully tried1 and ,i trust that few1 if any1 will cause disappointment in the result40--,preface ,,philadelphia3 ,a4 ,,hart1 ,,late ,,carey ,,hart #ahej4 ,,entered according to ,act of ,congress1 in the year #ahej1 by ,a4 ,,hart1 in the ,clerk's ,office of the ,district ,court for the ,eastern ,district of ,pennsylvania4 ,printed by ,t4 ,k4 ,p4 ,g4 ,collins4 ,,preface4 ,the present volume is designed as a sequel to my book1 entitled 8,directions for ,cookery in all its ,branches40 ,since the first appearance of that work1 ,i have introduced into the new editions so many improvements and additional receipts that its size can no longer be conveniently increased4 ,while obtaining fresh accessions of valuable knowledge on this and other subjects connected with the domestic improvement of my young countrywomen1 ,i have been induced to note down1 as they presented themselves1 these new items of information4 ,and ,i now offer them1 arranged in due form1 to that most efficient of all patrons1 the public4 ,families who possess the means and the inclination to keep an excellent table1 and to entertain their guests in a handsome and liberal manner1 will1 most probably1 find in this book and its predecessor all that may be wanted for such purposes4 ,a large number of these new receipts are of ,french origin2 obtained from ,french cooks1 or from persons instructed by them4 ,and ,i have endeavoured to render the directions as intelligible and practicable as possible2 so as to be easily understood1 and easily followed4 ,i have not thought it necessary to give their titles in ,french1 as foreign designations can rarely be comprehended1 or indeed accurately pronounced1 except by those who are familiar with the language4 ,let these and the other receipts be fairly and faithfully tried1 and ,i trust that few1 if any1 will cause disappointment in the result4 ,,eliza ,,leslie4 ,philadelphia1 ,oct4 #aeth1 #ahdf4 ,,general ,,contents4 ,page ,,soups1 ,c4 #i ,,fish1 ,c4 #ai ,,vegetables1 ,c4 #ch ,,meats1 ,c4 #eh ,,poultry1 ,,game1 ,c4 #hh ,,puddings1 ,c4 #ajg ,,sweetmeats1 ,c4 #afe ,,breakfast ,,and ,,tea ,,cakes #ahf ,,cakes1 ,c4 #aic ,,domestic ,,liquors1 ,c4 #bcj ,,perfumery1 ,,remedies1 ,c4 #beb ,,laundry-,,work1 ,,needle-,,work1 ,c4 #big ,,breakfasts1 ,,dinners1 ,,suppers1 ,c4 #cfe ,,additional ,,receipts #cie ,,the ,,indian ,,meal ,,book #dee ,,index #die ,,index ,,to ,,additional ,,receipts #ejc ,,weight ,,and ,,measure4 ,wheat flour one pound of #af ounces is one quart4 ,indian meal one pound #b ounces is one quart4 ,butter1 when soft1 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 sugar 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 ,,the ,,lady',s ,,receipt-,,book4 ,,soups1 ,,etc4 ,,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 stock1 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 and some bits of cold ham1 cut off near the hock4 ,if you have no ham1 sprinkle in a table-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 ,next day have ready-boiled 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 teacup-full 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 table-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 nasturtian 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 ,,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 boil 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 tomatoes 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 six ears of young ,indian corn1 and having grated off all the grain1 add them1 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 tomatoes 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 fore-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 a dozen carrots sliced2 the leaves stripped from a bunch of sweet-marjoram2 and the leaves of a sprig of parsley minced fine4 ,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 ,,rabbit ,,soup4--,begin this soup six hours before dinner4 ,cut up three large1 but young and tender rabbits1 or four small ones1 7scoring the backs17 and dredge them with flour4 ,slice six mild onions1 and season them with half a grated nutmeg2 or more1 if you like it4 ,put some fresh butter into a hot frying pan1 7you may substitute for the butter some cold roast-veal gravy that has been carefully cleared from the fat17 place it over the fire1 and when it boils1 put in the rabbits and onions1 and fry them a light brown4 ,then transfer the whole to a soup-pot2 season it with a very small tea-spoonful of salt1 a tea-spoonful of whole pepper1 a large tea-spoonful of sweet-marjoram leaves stripped from the stalks1 and four or five blades of mace1 adding three large carrots in slices4 ,pour on1 slowly1 four quarts of hot water from a kettle already boiling hard4 ,cover the soup-pot1 and let it simmer slowly 7skimming it well7 till the meat of the rabbits is reduced to shreds1 and drops from the bones1 which will not be in less than five hours1 if boiled as gently as it ought4 ,when quite done1 strain the soup into a tureen4 ,have ready the grated yolks of six hard boiled eggs1 and stir them into the soup immediately after it is strained1 and while it is very hot4 ,add1 also1 some bread cut into dice or small squares1 and fried brown in fresh butter4 ,or substitute for the fried bread1 buttered toast1 with all the crust removed1 and cut into very small bits or mouthfuls4 ,hare soup may be made in this manner4 ,it is also an excellent way of disposing of old fowls4 ,a similar soup may be made of fresh-killed venison4 ,for hare or venison soup1 add1 7after straining it17 about half an hour before you take it up1 two glasses of sherry or ,madeira1 and a lemon sliced thin4 ,,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 in it4 ,similar soup may be made of a large old turkey4 ,also of four rabbits4 ,,duck ,,soup4--,half roast a pair of fine large tame ducks2 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 pared thin1 and cut into bits4 ,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 sieve into a tureen over a quart of young green peas1 that have been boiled by themselves4 ,if peas are not in season1 substitute half a dozen hard boiled eggs cut into round slices1 white and yolk together4 ,if wild ducks are used for soup1 three or four will be required for the above quantity4 ,before you put them on the spit to roast1 place a large carrot in the body of each duck1 to remove the sedgy or fishy taste4 ,this taste will be all absorbed by the carrot1 which1 of course1 must be thrown away4 ,,pigeon ,,soup may be made as above4 ,it will require one dozen tame pigeons1 or two dozen wild ones4 ,wild pigeons may be made very fat by catching them alive in nets1 at the season when they abound2 clipping their wings to prevent their flying away2 putting them into a field where there is a stream of water convenient for them to drink1 or into a large yard2 and feeding them twice a day with corn4 ,when fattened in this manner1 they will be found profitable articles for sale2 the objection to wild pigeons being that they are usually so poor and lean4 ,,fine ,,clam ,,soup4--,take half a hundred or more small sand clams1 and put them into a pot of hard-boiling water4 ,boil them about a quarter of an hour1 or till all the shells have opened wide4 ,then take them out1 and having removed them from the shells1 chop them small and put them with their liquor into a pitcher4 ,strain a pint of the liquor into a bowl1 and reserve it for the soup4 ,put the clams into a soup-pot1 with a gallon of water1 and a half pint of the liquor2 a dozen whole pepper-corns1 half a dozen blades of mace2 but no salt1 as the clam-liquor will be salt enough2 add a pint of grated bread-crumbs1 and the crusts of the bread cut very small2 also a tea-spoonful of sweet-marjoram leaves4 ,let the soup boil two hours4 ,then add a quarter of a pound of fresh butter1 divided into half a dozen pieces1 and each piece rolled slightly in flour4 ,boil it half an hour longer1 and then about five minutes before you take up the soup1 stir in the beaten yolks of three eggs4 ,as the flavour will be all boiled out of the chopped clams1 it will be best to leave them in the bottom of the soup-pot1 and not serve them up in the tureen4 ,press them down with a broad wooden ladle1 so as to get as much liquor out of them as possible1 while you are taking up the soup4 ,this soup will be better still1 if made with milk instead of water2 milk being an improvement to all fish-soups4 ,,excellent ,,clam ,,soup4--,take forty or fifty clams1 and wash and scrub the outsides of the shells till they are perfectly clean4 ,then put them into a pot with just sufficient water to keep them from burning4 ,the water must boil hard when you put in the clams4 ,in about a quarter of an hour the shells will open1 and the liquor run out and mix with the water1 which must be saved for the soup1 and strained into a soup-pot1 after the clams are taken out4 ,extract the clams from their shells1 and cut them up small4 ,then put them into the soup-pot1 adding a minced onion1 a saucer of finely chopped celery1 or a table-spoonful of celery seed1 and a dozen blades of mace1 with a dozen whole pepper-corns4 ,no salt1 as the clam-liquor will be quite salt enough4 ,if the liquid is not in sufficient quantity to fill a large tureen1 add some milk4 ,thicken the soup with two large table-spoonfuls of fresh butter rolled in flour4 ,let it boil a quarter of an hour or twenty minutes4 ,just before you take it from the fire1 stir in1 gradually1 the beaten yolks of five eggs2 and then take up the soup1 and pour it into a tureen1 the bottom of which is covered with toasted bread1 cut into square dice about an inch 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 pared thin4 ,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 enamelled 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 half a grated nutmeg4 ,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 flavour4 ,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 ,,soup-,,meat4--,to make the soup very good1 the meat 7of which there should be a large proportion1 rather more than a pound to a quart of water7 must remain in1 till it drops entirely from the bones and is boiled to rags4 ,but none of these fragments and shreds should be found in the tureen when the soup is sent to table4 ,they should all be kept at the bottom of the pot1 pressing down the ladle hard upon them when you are dipping out the soup4 ,if any are seen in the soup after it is taken up1 let them be carefully removed with a spoon4 ,to send the soup to table with bits of bone and shreds of meat in it1 is a slovenly1 disgusting1 and vulgar practice1 and should be strictly forbidden2 as some indifferent cooks will do so to save themselves the trouble of removing it4 ,a mass of shreds left at the bottom of the tureen1 absorbs so much of the liquid as to diminish the quantity of the soup2 and if eaten is very unwholesome1 all the nourishment being boiled out of it4 ,mutton1 however1 need not be boiled to pieces in the soup1 which will have sufficient strength if the meat is left whole4 ,a piece of loin of mutton1 that has been cooked in soup1 is to many persons very palatable4 ,it is well worth sending to table4 ,,sauce ,,for ,,mutton ,,that ,,has ,,been ,,boiled ,,in ,,soup4--,mutton that has been boiled in soup is very generally liked1 particularly the loin4 ,take two large boiled onions2 cut them up1 and put them into a saucepan with a piece of fresh butter1 slightly rolled in flour2 a table-spoonful of mustard1 7,french or tarragon mustard will be best72 a very little salt and cayenne2 and some pickled cucumbers1 chopped small2 green nasturtian seeds will be still better than cucumbers4 ,put all these ingredients into a small saucepan1 and add to them a little of the soup4 ,set the sauce over the fire1 and when it has come to a boil1 take it off1 and keep it warm till the meat goes to table2 then send it in a sauce-boat4 ,,substitutes ,,for ,,caper-,,sauce4--,take some pickled string-beans1 or pickled cucumbers1 or gherkins2 cut them into small bits1 and put them thickly into a sauce-tureen of melted butter1 adding a spoonful of vinegar2 or1 what is still better1 the juice of a lemon ,serve it up as sauce to boiled mutton4 ,a still better substitute will be found in nasturtian seeds plucked from the stems1 and pickled by simply putting them 7when green1 but full-grown7 into a jar of cider-vinegar4 ,add a few table-spoonfuls of these to the melted butter before it goes to table4 ,their flavour is superior to that of capers4 ,,fish1 ,,etc4 ,,fresh ,,salmon ,,stewed4--,having cleaned and washed the fish1 cut it into round slices or fillets1 rather more than an inch in thickness4 ,lay them in a large dish2 sprinkling a very little salt evenly over the slices2 and in half an hour turn them on the other side4 ,let them rest another half hour2 then wash1 drain1 and wipe them dry with a clean towel4 ,spread some of the best fresh butter thickly over the strainer of a large fish-kettle2 and lay the pieces of salmon upon it4 ,cover them nearly all over with very thin slices of fresh lemon1 from which the seeds have been removed4 ,intersperse among the lemon a few slices of shalots1 or very small mild onions2 a few sprigs of parsley and some whole pepper-corns4 ,set the kettle over a large bed of live coals2 and spread very hot ashes thickly over the lid2 which must be previously well-heated on the inside by standing it up before the fire4 ,the heat should be regularly kept up1 while the fish is stewing1 both above and below it4 ,it will require an hour to cook thoroughly4 ,when dishing it1 remove the sliced lemon1 shalots1 parsley1 c41 leaving them in the bottom of the kettle4 ,put a cover over the fish1 and set the dish that contains it over a large vessel of hot water1 while you are preparing the sauce4 ,for this sauce1 mix thoroughly a quarter of a pound of fresh butter with a table-spoonful of flour4 ,put it into a quart tin vessel with a lid1 and add a table-spoonful of water1 and the seasoning that was left in the bottom of the fish-kettle4 ,cover the vessel closely1 and set it in a larger sauce-pan or pot of boiling water4 ,shake it about over the fire till it comes to a boil4 ,if you set it down on hot coals the butter will oil4 ,when it has boiled1 remove the lemon1 onion1 c42 pour the sauce into a sauce-boat1 and send it to table with the stewed fish1 garnished with sprigs of curled parsley4 ,this is a ,french mode of cooking salmon4 ,fresh cod1 or halibut1 may be stewed in the same manner4 ,,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 one or a salmon-trout 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 butter2 cayenne2 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 ,if in one large piece1 cover it in the same manner thickly with the seasoning4 ,the usual sauce for baked salmon is melted butter1 flavoured with the juice of a lemon1 and a glass of port wine1 stirred in just before the butter is taken from the fire4 ,serve it up in a sauce-boat4 ,,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 much 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 table-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 sauce mix together very smoothly1 with a broad bladed knife1 a quarter of a pound of fresh butter1 two tea-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 two or three minutes1 add very gradually1 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 boiled 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 deeply1 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 basil 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 fillets2 extracting the bone4 ,salmon-trout may be baked in this manner4 ,,sea ,,bass ,,with ,,tomatoes4--,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 tomatoes1 that have been pickled cold in vinegar flavoured with a muslin bag of mixed spices4 ,drain the tomatoes 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 tomatoes3 also1 any other pan-fish4 ,beef-steaks or lamb-chops are excellent fried thus with tomatoes4 ,,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 salt 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 back-bone 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 some bits of the fresh yellow rind of a small lemon4 ,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 tea-spoonful of arrow-root with a little milk1 and stir it into the cream4 ,then add the juice of the lemon4 ,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 large proportion of seasoning1 c41 and longer time to cook4 ,carp is very nice stewed in this manner4 ,,stewed ,,cod-,,fish4--,take a fine fresh cod1 and cut into slices an inch thick1 separated from the bones4 ,lay the pieces of fish in the bottom of a stew-pan3 season them with a grated nutmeg2 half a dozen blades of mace2 a salt-spoonful of cayenne pepper1 and a small saucer-full of chopped celery1 or a bunch of sweet herbs tied together4 ,pour on half a pint of oyster liquor diluted with two wine glasses or a jill of water1 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 table remove the bunch of sweet herbs4 ,rock-fish may be stewed in this manner4 ,fresh salmon also4 ,,fried ,,cod-,,fish4--,take the middle or tail part of a fresh cod-fish1 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 cracker4 ,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 nasturtians4 ,,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 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 small wine-glass of vinegar1 7tarragon vinegar will be best4#be-997 ,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 ,halibut1 fresh cod1 or any other large fish may be stewed in this manner4 #be-99 ,to make this vinegar1--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 flavour is very fine4 ,,to ,,keep ,a ,,shad ,,without ,,corning4--,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 downwards4 ,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 ,if these directions are exactly followed1 no one1 without being told1 could possibly guess that the shad was not fresh from market that morning4 ,any fresh fish intended for splitting and broiling may be kept till next day in this manner1 which will be found very superior to what is called corning4 ,,excellent ,,stewed ,,oysters4--,take fifty fine large fresh oysters1 and strain the liquor from them into a saucepan4 ,season it with equal portions of cayenne1 black pepper1 and salt1 all mixed together in a small tea-spoon1 and add half a dozen blades of mace4 ,set it over the fire1 and let it come to a hard boil1 skimming it well4 ,mix together in a pan or bowl1 a quarter of a pound of fresh butter and a table-spoonful and a half 7not more7 of flour4 ,beat and stir the butter and flour till it is quite smooth1 and free from lumps4 ,having taken the oyster-liquor from the fire1 stir into it the beaten butter and flour4 ,set the sauce-pan again over the fire1 and give it another boil up4 ,then put in the oysters1 and when they come to a hard boil take them off4 ,have ready in the bottom of a deep dish1 two nice slices of toasted bread with all the crust trimmed off4 ,cut the toast into dice or small squares4 ,pour the oysters and their gravy hot into the dish4 ,cover them closely1 and send them to table4 ,there is no better way of stewing oysters than this1 when you cannot conveniently do them with cream4 ,if you have cream1 7which for this purpose must be very rich17 add half a pint of it to the gravy1 and season it with grated nutmeg4 ,the cream must be stirred in at the last1 just before the oysters are taken from the fire4 ,,french ,,stewed ,,oysters4--,take a hundred large fine oysters4 ,set them over the fire in their own liquor1 7skimming them well17 and when they begin to simmer take them out with a perforated ladle1 and throw them directly into a pan of cold water to plump them4 ,when they are quite cold1 place them in a sieve1 and drain them well4 ,having saved their liquor1 add to it a quarter of a pound of fresh butter divided into four pieces1 7each piece rolled in flour17 a dozen blades of mace1 a powdered nutmeg1 and a small salt-spoon of cayenne4 ,set this mixture over the fire1 and stir it till the butter and flour is well mixed all through4 ,then put in the oysters1 and as soon as they have come to a boil1 take off the sauce-pan1 and stir in immediately the beaten yolks of three eggs4 ,serve them up hot4 ,,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 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-crumbs2 a large piece of fresh butter2 some powdered nutmeg2 and a few blades of 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 shrivelled1 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 butter 7which should be previously cut up7 has come to a boil1 put in the omelet-mixture2 stir it till it begin to set2 and fry it a 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 ,fold it over2 and 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 ,,anchovy ,,toast4--,cut four slices of bread and toast them2 having first pared off the crust4 ,butter the toast on both sides4 ,wash1 scrape1 and chop ten anchovies and put them thickly between the slices of toast4 ,beat the yolks of four eggs1 and then mix them with half a pint of cream4 ,put the mixture into a sauce-pan1 and set it over the fire to simmer till thick2 but do not allow it to boil4 ,stir it well1 lest it should curdle4 ,when it is near boiling1 take it off1 and pour it hot over the toast4 ,tongue toast may be made in this way4 ,,oyster ,,toast may be made as above2 substituting minced oysters for the anchovy2 seasoning them with cayenne2 and boiling a few blades of mace with the egg and cream4 ,,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 clear 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 slightly with pepper4 ,send them to table hot4 ,,french ,,oyster ,,pie4--,having buttered the inside of a deep dish1 line it with puff-paste rolled out rather thick1 and prepare another sheet of paste for the lid4 ,put 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 pepper2 blades of mace2 some grated nutmeg2 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 pies 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 7which like the bottom crust should be rolled out thick17 notch it handsomely1 and bake it well4 ,it should be eaten warm4 ,,clam ,,fritters4--,put a sufficient quantity of clams into a pot of boiling water4 ,the small sand-clams 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 light2 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 fire 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 done1 and serve them up hot4 ,oyster fritters may be made as above2 except that the oysters must be minced raw1 and mixed into the batter without having been stewed4 ,,lobster ,,patties4--,make some puff-paste1 and spread it on very deep patty-pans4 ,bake it empty4 ,having boiled well two or three fine lobsters1 extract all their meat1 and mince it very small1 mixing it with the coral smoothly mashed1 and some yolk of hard-boiled egg1 grated4 ,season it with a little salt2 some cayenne2 and some powdered mace or nutmeg2 adding a little yellow lemon-rind grated4 ,moisten the mixture well with cream1 or fresh butter1 or salad oil4 ,put it into a stew-pan2 add a very little water1 and let it stew till it just comes to a boil4 ,take it off the fire1 and the patties being baked1 remove them from the tin-pans1 place them on a large dish1 and fill them up to the top with the mixture4 ,similar patties may be made of prawns1 or crabs4 ,a ,,sea-,,coast ,,pie4--,having boiled a sufficient number of crabs or 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 little grated lemon-peel2 and mixed 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 ,lay 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-cupfull of more of the oyster liquor1 with an equal quantity of rich cream4 ,have ready a thick lid of puff-paste4 ,put it on the pie2 pressing the edges closely 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 with a little beaten yolk of egg to bind together the other ingredients4 ,having fried these balls in butter1 drain them1 and when the pie is baked1 lay a circle of them round the top2 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 ,,lobster ,,rissoles4--,extract the meat of a boiled lobster2 mince it as fine as possible2 mix with it the coral pounded smooth1 and some yolks of hard-boiled eggs pounded also4 ,season it with cayenne pepper1 powdered mace1 and a very little salt4 ,make a batter of beaten egg1 milk1 and flour4 ,to each egg allow two large table-spoonfuls of milk1 and a large tea-spoonful of flour4 ,beat the batter well1 and then mix the lobster with it gradually1 till it is stiff enough to make into oval balls1 about the size of a large plum4 ,fry them in the best salad oil1 and serve them up either warm or cold4 ,similar rissoles may be made of raw oysters minced fine2 or of boiled clams4 ,these should be fried in lard4 ,very young ,indian corn1 grated from the cob1 prepared in the above manner1 made into balls1 and fried in fresh butter1 is excellent4 ,previous to grating it is best to boil the ears of corn4 ,,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 entrails1 and throw them into a tub of cold water4 ,when well washed1 open them from end to end with a small penknife1 scrape off the inside skin1 and1 to cleanse them thoroughly1 draw them several times through a woollen cloth4 ,wash1 also1 the liver1 lungs1 heart1 kidneys1 c41 and lay them in cold water2 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 bones and entrails4 ,put them into a pot with a pound of ham cut into pieces1 and eight large calves'-feet 7two sets7 that have been singed and scraped but not skinned4 ,if you cannot conveniently obtain calves'-feet1 substitute a large fore-leg or knuckle of veal4 ,add four onions sliced thin2 two table-spoonfuls of sweet-marjoram leaves2 a large bunch of parsley2 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 entrails cut into small pieces1 and some of the best of the meat and a portion of the green fat4 ,have ready two or three dozen force-meat balls about the size of a boy's marble1 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 two sliced lemons 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 salt1 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 quarters and rolled in flour4 ,when the turtle-meat has stewed an hour1 put in the green fat1 add the grated peel1 and the juice 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 off the back2 wash it clean1 and wipe it dry1 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 shell from the floor of the oven4 ,place on it the turtle-shell with its contents1 and let it bake till well browned on the surface4 ,send it to table in the shell placed on a large dish4 ,at the other end set the tureen of soup4 ,have ready as two side dishes the fins stewed tender in a little of the soup2 and the liver fried in butter4 ,garnish with lemons cut in half4 ,this receipt is for a turtle of moderate size4 ,a large one will of course 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 no other dishes on table with it4 ,there is no need of any other fish or soup4 ,,vegetables1 ,,etc4 ,,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 off1 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 ,this receipt for boiling cabbage was obtained from a physician1 and on trial has been found very superior to any other4 ,cabbage cooked in this manner loses its unpleasant odour1 and its unwholesome properties1 and may be eaten without apprehension1 except by persons decidedly dyspeptic4 ,the usual cabbage-smell will not be perceptible in the house--either while the cabbage is boiling or afterwards4 ,if you like it boiled with corned pork or bacon1 the second boiling 7after the cabbage has been made cold under the hydrant7 may be in the pot with the meat--skimming it well4 ,,to ,,stew ,,red ,,cabbage4--,having stripped off the outer leaves1 and washed the cabbage1 quarter it1 remove all the stalk1 and cut the cabbage into shreds4 ,slice some cold ham as thin as possible1 and put it into a stew-pan1 alternately with layers of shred cabbage2 having first laid some bits of fresh butter in the bottom of the pan4 ,add about half a pint of boiling water4 ,cover the pan closely1 and let it stew steadily for three hours1 till the cabbage is very tender1 and the liquid all wasted2 taking care not to let it burn4 ,if you find it so dry as to be in danger of scorching1 add a little more boiling water4 ,when done1 press and drain it through a cullender1 and serve it up with the cabbage heaped in the middle of the dish1 and the ham laid round4 ,it may be improved by adding1 before it begins to stew1 a jill of red beet vinegar4 ,white cabbage may be stewed as above4 ,also cauliflower or broccoli1 omitting the vinegar4 ,,young ,,corn ,,omelet4--,to a dozen ears of fine young ,indian corn allow five eggs4 ,boil the corn a quarter of an hour2 and then1 with a large grater1 grate it down from the cob4 ,beat the eggs very light1 and then stir gradually the grated corn into the pan of eggs4 ,add a small salt-spoon of salt1 and a very little cayenne4 ,put into a hot frying-pan equal quantities of lard and fresh butter1 and stir them well together1 over the fire4 ,when they boil1 put in the mixture thick1 and fry it2 afterwards browning the top with a red-hot shovel1 or a salamander4 ,transfer it1 when done1 to a heated dish1 but do not fold it over4 ,it will be found excellent4 ,this is a good way of using boiled corn that has been left from dinner the preceding day4 ,,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 light2 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 it1 steadily1 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 butter2 nearly half of the grated cheese2 two large table-spoonfuls of cream or rich milk2 and a very little salt and cayenne4 ,toss or shake it over the fire1 till it is well mixed1 and has come to a boil4 ,then add the tufts of cauliflower2 and let the whole stew together about five minutes4 ,when done1 put it into a deep dish2 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 ,,broccoli ,,and ,,eggs4--,take several heads of broccoli1 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 fresh1 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 ,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 it2 and having untied the small sprigs1 lay them1 in a circle close to the edge4 ,,fried ,,celery4--,take fine large celery2 cut it into pieces three or four inches in length1 and boil it tender2 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-pan1 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 salsify 7or oyster plant7 may be fried in butter according to the above directions4 ,also the tops of asparagus cut off from the stalk2 and the white part or blossom of cauliflower4 ,cold sweet potatoes 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 well1 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 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 batter1 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 flavour4 ,,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 closely2 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 mushrooms2 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 fire1 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 butter2 fold over or double the omelet2 and serve it up immediately1 on a hot dish4 ,in gathering mushrooms1 those that are fit to eat may be known by their being of a pale pearl colour1 or of a grayish white1 instead of what is called a dead white2 and the under side of the flap or head 7if good7 is of a light pink1 or a pinkish salmon colour4 ,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 trees are poisonous4 ,,scolloped ,,tomatoes4--,take fine large tomatoes1 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 tomatoes1 seasoned slightly with a little salt and cayenne1 and some powdered mace or nutmeg4 ,cover them with another layer of bread-crumbs and butter4 ,then another layer of seasoned tomatoes2 and proceed thus till the dish is full1 finishing at the top with bread-crumbs4 ,set the dish into a moderate oven1 and bake it near three hours4 ,tomatoes require long cooking1 otherwise they will have a raw taste1 that to most persons is unpleasant4 ,,french ,,spinach4--,having picked them from the stalks1 wash the leaves carefully in two or three cold waters1 till they are quite free from grit4 ,put the spinach into a sauce-pan of hot water1 in which a very small portion of salt has been boiled4 ,there must be sufficient water to allow the spinach to float4 ,stir it frequently1 that all the leaves may be equally done4 ,let it boil for a quarter of an hour4 ,then take it out1 lay it in a sieve1 and drain it well2 pressing it thoroughly with your hands4 ,next chop it as fine as possible4 ,for a large dish of spinach1 put two ounces of butter into a stew-pan2 dredge in a table-spoonful of flour and four or five table-spoonfuls of rich cream1 mixed with a tea-spoonful of powdered loaf-sugar4 ,mix all well1 and when they have come to a boil1 add1 gradually1 the spinach4 ,stew it about ten minutes1 7stirring it frequently17 till the superfluous moisture is all absorbed4 ,then serve it up very hot1 garnishing it all round with leaves of puff-paste1 that have been handsomely formed with a tin cutter1 and are fresh from the oven4 ,,stewed ,,spinach4--,pick the spinach very clean1 and wash it through two or three waters4 ,then drain it1 and put it into a sauce-pan1 with only the water that remains about it after the washing4 ,add a very little salt and pepper1 and let it stew for twenty minutes1 or till it is quite tender2 turning it often1 and pressing it down with a broad wooden spoon or flat ladle4 ,when done1 drain it through a sieve1 pressing out all the moisture1 till you get it as dry as you can4 ,then put it on a flat dish1 and chop or mince it well4 ,set it again over the fire2 add to it some bits of butter dredged with flour1 and some beaten yolk of egg4 ,let it simmer five minutes or more1 and when it comes to a boil1 take it off4 ,have ready some thin slices of buttered toast1 cut into triangular or three-cornered pieces1 without any crust4 ,lay them in regular order round a flat dish1 and heap the spinach evenly upon them1 smoothing the surface with the back of a spoon1 and scoring it across in diamonds4 ,,asparagus ,,loaves4--,having scraped the stalks of three bundles of fine1 large asparagus1 7laying it1 as you proceed1 in a pan of cold water17 tie it up again in bunches1 put them into a pot with a great deal of boiling water1 and a little salt1 and boil them about twenty minutes1 or till quite tender4 ,then take out the asparagus1 and drain it4 ,cut off the green tops of two-thirds of the asparagus1 and on the remainder leave about two inches of the white stalk2 this remaining asparagus must be kept warm4 ,put the tops into a stew-pan with a pint of cream1 or rich milk1 sufficient to cover them well2 adding three table-spoonfuls of fresh butter1 rolled in flour1 half a grated nutmeg1 and the well-beaten yolks of three eggs4 ,set the stew-pan over hot coals1 and stir the mixture till it comes to a boil4 ,then immediately remove it4 ,have ready some tall fresh rolls or penny loaves2 cut the tops carefully off1 in a nice circular or oval piece1 and then scoop out the inside of the rolls1 and fill them with the stewed asparagus while it is hot4 ,make small holes very nicely in the tops or lids4 ,fit the lids again on the rolls1 and stick in the holes 7of which you must make as many as you can7 the remaining asparagus1 that has had the bit of stalk left on for this purpose4 ,send them to table warm1 as side-dishes4 ,,asparagus ,,omelet4--,take two bunches of the largest and finest asparagus4 ,put it into a pot of boiling water1 with a tea-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 skillet1 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 far more wholesome4 ,,stewed ,,peas4--,take young1 tender green peas1 and put 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 taking off the lid occasionally1 and giving 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 butter2 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 above3 also1 asparagus tops1 cut off from the white stalk4 ,,french ,,peas4--,the peas should be young1 freshly gathered1 and shelled immediately before they are cooked4 ,boil them in water slightly salted1 till they are perfectly tender4 ,then put them into a sieve1 and drain them as dry as possible4 ,to each quart of peas allow an ounce and a half of the best fresh butter2 a large tea-spoonful of flour2 and six table-spoonfuls or a tea-cup of rich cream2 with a small tea-spoonful of powdered sugar4 ,put the butter into a stew-pan2 place it over the fire2 and when it comes to a boil1 stir in the flour1 making it quite smooth1 and free from lumps4 ,having mixed the sugar with the cream1 add it1 gradually1 to the butter and flour2 and when it boils hard stir in the peas1 and let them stew till they are all hot through4 ,while stewing1 stir them occasionally to prevent their burning4 ,if the pan is small it is better to shake it over the fire4 ,,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 a slice of cold ham1 and a quarter of a pound of butter divided into four bits and rolled in flour2 and two table-spoonfuls of water4 ,add a little black pepper1 and let the whole stew for about twenty-five minutes1 or till the peas are thoroughly done4 ,then 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 them1 a very little salt and pepper1 and a sprig or two of chopped parsley4 ,simmer them till they are perfectly tender1 but not broken4 ,when nearly done1 add a piece of fresh butter rolled in flour4 ,send them to table hot4 ,carrots require long cooking4 ,parsnips and salsify may be stewed in the above manner1 substituting a little chopped celery for the parsley4 ,,stewed ,,beans1 7,french way47--,take fresh young green beans1 and string them4 ,do not split them2 but merely cut them in half4 ,it destroys the flavour of string-beans to divide them into small pieces4 ,if very young1 do not even cut them in half1 but merely string them and leave them whole4 ,have by you a pan of cold water to drop the beans in1 as you proceed4 ,then1 having washed and drained them1 put them into a stew-pan of boiling water1 and let them boil twenty minutes or more1 till they are all tender4 ,then drain them well4 ,afterwards melt two ounces of butter in a stew-pan1 and then stir smoothly into it a tea-spoonful of flour1 adding a little powdered mace and a salt-spoon of salt4 ,when it comes to a boil1 add a tea-cup of rich cream4 ,then put in the beans1 and stir or shake them over the fire till they are all thoroughly heated4 ,a moment before you take them from the fire1 stir in the beaten yolks of two eggs1 and send them hot to table4 ,for this dish1 you must have beans enough to absorb nearly all the liquid4 ,they must on no account float about in it1 as it is intended for a seasoning1 not a gravy4 ,stewed beans will be improved by adding a small piece of cold ham1 to be removed before they go to table4 ,if ham is used1 omit any salt in the seasoning1 as the ham will make it quite salt enough4 ,,to ,,stew ,,cold ,,potatoes4--,take cold potatoes1 7either white or sweet ones17 and cut them into round or circular slices4 ,have ready some nice gravy of roast beef1 veal1 or fresh pork1 that has been left from the preceding day1 and well skimmed4 ,care should every day be taken to save whatever gravy is left of roast meat1 skimming off all the fat from the surface1 and putting away the gravy in a covered vessel set in a cool place4 ,the gravy of cold mutton or lamb is so like tallow that it is unfit to use in any sort of cookery1 and should always be consigned to the crock of soap-fat4 ,season the sliced potatoes slightly with pepper1 and putting them into a skillet with the cold gravy among them1 stew them in that only1 without a drop of water4 ,let them stew but a quarter of an hour4 ,they are nice at breakfast1 done in this manner2 sweet potatoes especially4 ,,to ,,improve ,,old ,,potatoes4--,in the spring when the potatoes of the preceding autumn have become old1 and deteriorated in quality1 they will be greatly improved if1 previous to boiling1 a piece about the size of a shilling or a twelve-cent-piece1 is cut off from each end2 like 8topping and tailing0 them4 ,afterwards boil these potatoes with the skins on1 and see that they are thoroughly done4 ,old potatoes require very long boiling1 and are unfit to eat if hard in the centre1 being then extremely indigestible4 ,their specks and blemishes make them so unsightly when sent to table whole1 that it is best when sufficiently boiled1 to peel and mash them4 ,mash them with milk or cream1 if you cannot obtain good fresh butter4 ,salt butter will spoil their flavour instead of improving it1 and all bad butter 7whether salt or fresh7 is unwholesome1 as well as unpalatable1 and should never be used for any purpose4 ,,sydney ,,smith',s ,,salad-,,dressing4--,have ready two well-boiled potatoes1 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 two small tea-spoonfuls of salt2 one of made mustard2 three table-spoonfuls of olive oil2 and one table-spoonful of vinegar4 ,add1 lastly1 a tea-spoonful of essence of anchovy2 mash1 and mix the whole together 7using a boxwood spoon7 and see that all the articles are thoroughly amalgamated4 ,having cut up a sufficiency of lettuce1 7that has been well washed in cold water1 and drained17 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 flavour 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 it1 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 ,and it is also very unwholesome4 ,its colour is always very 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 ,,lettuce ,,chicken ,,salad4--,having skinned a pair of cold fowls1 remove the fat1 and carve them as if for eating1 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 beaten2 a tea-spoonful of powdered white sugar2 a salt-spoon of cayenne2 7no salt if you have ham or tongue with the chicken27 two tea-spoonfuls of made mustard2 two table-spoonfuls of vinegar1 and four table-spoonfuls of salad oil4 ,stir this mixture well3 put it into a small sauce-pan1 set it over the fire1 and let it boil three minutes1 7not more17 stirring it all the time4 ,then set it to cool4 ,when quite cold1 cover with it thickly the heap of chicken in the centre of the salad4 ,to ornament it1 have ready half a dozen or more hard-boiled eggs1 which after the shell is peeled off1 must be thrown directly into a pan of cold water to prevent their 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 supper1 as standing long will injure it4 ,the colder it is the better4 ,,italian ,,chicken ,,salad4--,make a dressing in the proportion of the yolks of three hard-boiled eggs1 mashed or pounded fine2 a salt-spoon of salt2 and the same quantity of mustard1 and of cayenne2 and a salt-spoon of powdered white sugar2 four table-spoonfuls of salad-oil2 and two table-spoonfuls of vinegar1 7tarragon vinegar will be best47 ,simmer this dressing over the fire1 but do not let it come to a boil4 ,stir it all the time4 ,take a sufficiency of the white meat of cold fowls1 and pull or cut it into flakes4 ,pile it in the middle of a dish1 and pour the salad-dressing over it4 ,have ready two fine fresh lettuces that have been laid in cold water4 ,strip off the outside leaves2 cut up the best part of the lettuces1 and arrange it evenly in a ridge1 or circular heap all round the pile of chicken in the centre4 ,on the top of the ridge of lettuce1 place the whites of the eggs1 cut into rings and laid round so as to form a chain4 ,of course1 a portion of the lettuce is to be helped with the chicken4 ,a lobster salad may be made as above2 also a salad of minced prawns or crabs4 ,persons who have no dislike to a very slight flavour of garlic1 will find this chicken-salad improved1 by a clove of garlic being lightly rubbed over the dish while empty4 ,in dressing and helping every sort of salad1 use a boxwood spoon and fork4 ,,tarragon ,,sauce4--,take a large handful of tarragon leaves1 stripped from the stalks3 put them into a small sauce-pan with half a pint of boiling water1 and four blades of mace4 ,cover the sauce-pan1 and let it stew slowly till the liquid is reduced to one half1 and the flavour of the tarragon is well drawn out4 ,then strain it2 and put the liquid into a clean sauce-pan4 ,mix together a table-spoonful of flour1 and six ounces of butter1 and when it has been well-stirred1 and beaten smoothly1 stir it into the tarragon water4 ,place the sauce-pan over the fire1 and watch it closely4 ,when it has simmered well1 and is just beginning to boil1 take it off immediately and transfer it to a sauce-boat4 ,eat it with any sort of boiled meat or poultry1 or with boiled fish4 ,the tarragon will give it a fine flavour4 ,you may add to the tarragon1 while stewing1 a small white onion cut in slices4 ,this sauce may be coloured a fine green1 by pounding in a mortar a sufficient quantity of young parsley or spinach4 ,then take some of the juice1 and add it to the liquid after you have strained it from the tarragon leaves1 and before you put in the butter4 ,tarragon is an herb well worth cultivating4 ,it grows from a slip or root1 and is easily raised4 ,the leaves are fit to gather in ,july and ,august4 ,they impart a fine and peculiar flavour to sauces1 soups1 and salad2 and are indispensable in making ,french mustard4 ,tarragon may be kept a year or more by drying it in bunches4 ,also by filling a bottle half with tarragon leaves1 and half with good vinegar4 ,,fine ,,lemon ,,pickle4--,take some fresh ripe lemons1 and 7having first rolled each one under your hand upon the table7 cut them into quarters1 and remove all the seeds4 ,put the pieces of lemon1 with all the juice1 into a stone jar4 ,have ready a sufficient quantity of excellent vinegar to cover the lemon well2 the vinegar being boiled with a clove or two of garlic2 some blades of mace2 a broken up nutmeg2 whole pepper1 7the white or peeled pepper-corns will be best27 some cayenne or bird-pepper2 and a very little salt4 ,the proportion of these ingredients may be according to your taste1 but the seasoning should be high1 yet not so as to overpower the lemon-flavour4 ,having boiled the vinegar1 with all these articles1 about ten minutes1 pour the whole boiling hot upon the lemon in the jar1 and immediately cover it closely4 ,let the jar stand three weeks in the chimney-corner1 stirring it frequently1 and setting it occasionally in the oven after the baking is done4 ,then roll a sheet of blotting paper into a cone1 pinning up the side1 and folding the cone so as to close up the pointed end4 ,have ready some small clean black bottles4 ,set the paper cone into the mouth of the bottle1 and through it filter the liquid4 ,seal the corks4 ,this will be found an excellent sauce for fish1 or any sort of white meat2 and will keep for years4 ,,peach ,,pickles4--,stir two pounds of white sugar into two quarts of the best cider vinegar4 ,boil it ten minutes1 skimming it well4 ,have ready some large fully-ripe peaches2 rub them with a clean flannel to take off the down1 and stick four cloves into each4 ,put them into glass or white-ware jars1 7rather more than half-full17 and pour on them the vinegar boiling hot4 ,cover them closely1 set them in a cool place1 and let them rest for a week4 ,then pour off the liquid1 and give it another boiling4 ,afterwards pour it again on the peaches2 cover them closely1 corking the jars1 and tying leather over each1 and put them away till wanted for use4 ,instead of cloves you may stick the peaches with blades of mace1 six blades to each peach4 ,apricots may be pickled as above4 ,morella cherries also1 using mace instead of cloves4 ,if you find a coat of mould on the top of a jar of pickles1 remove it carefully1 and do not throw away the pickles1 as they may still be quite good beneath4 ,,cucumber ,,catchup4--,for a small quantity1 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 six small onions1 and mix them with the grated cucumber4 ,season the mixture to your taste1 with pepper1 salt1 and vinegar2 making it of the consistence of rich marmalade or jam4 ,when thoroughly incorporated1 transfer it to a glass jar1 cover it closely1 tying down over the top a piece of bladder1 so as to make it perfectly air-tight4 ,it will be found very nice 7when fresh cucumbers are not in season7 to eat with beef or mutton1 and if properly made and tightly covered will keep well4 ,it should be grated very fine1 and the vinegar must be of excellent quality--real cider vinegar4 ,,onion ,,custard4--,peel and slice some mild onions1 7ten or twelve1 in proportion to their size17 and fry them in fresh butter2 draining them well when you take them up4 ,then mince them as fine as possible4 ,beat four eggs very light1 and stir them gradually into a pint of milk1 in turn with the minced onions4 ,season the whole with plenty of grated nutmeg1 and stir it very hard4 ,then put it into a deep1 white dish1 and bake it about a quarter of an hour4 ,send it to table as a side dish to be eaten with meat or poultry4 ,it is a ,french preparation of onions1 and will be found very fine4 ,,meats1 ,,etc4 ,,stewed ,,lamb4--,take a fine quarter of lamb1 and for a large dish1 cut the whole of it into steaks2 for a small dish1 cut up the loin only2 or slice only the leg4 ,remove the skin1 and all the fat4 ,place at the bottom of a large stew-pot a fresh lettuce split into long quarters4 ,having seasoned the steaks with a little salt and cayenne1 and some powdered nutmeg and mace1 lay them upon the lettuce1 pour on just sufficient water to cover the whole1 and let it stew gently for an hour1 skimming it occasionally4 ,then put in a quart or two of young green peas1 7in proportion to the quantity of meat17 a sprig of fresh green mint1 a lump of loaf-sugar1 and some bits of fresh butter4 ,let it cook slowly about half an hour longer1 or till the peas are all soft and well-done4 ,in sending it to table1 place the meat upon the lettuce1 and the peas round it4 ,cold ham sliced1 and stewed in this manner1 will be found excellent4 ,the ham having been already cooked1 half an hour will be sufficient to stew it with the lettuce1 and another half-hour after the peas are in4 ,,lamb ,,cutlets1 7a ,french dish47--,cut a loin of lamb into chops4 ,remove all the fat1 trim them nicely1 scrape the bone1 and see that it is the same length in all the cutlets4 ,lay them in a deep dish1 and cover them with salad oil4 ,let them steep in the oil for an hour4 ,mix together a sufficiency of finely grated bread-crumbs1 and a little minced parsley1 seasoned with a very little pepper and salt1 and some grated nutmeg4 ,having drained the cutlets from the oil1 cover them with the mixture1 and broil them over a bed of hot1 live coals1 on a previously heated gridiron1 the bars of which have been rubbed with chalk4 ,the cutlets must be thoroughly cooked4 ,when half done1 turn them carefully4 ,you may bake them in a dutch-oven1 instead of broiling them4 ,have ready some boiled potatoes1 mashed smooth and stiff with cream or butter4 ,heap the mashed potatoes high on a heated dish1 and make it into the form of a dome or bee-hive4 ,smooth it over with the back of a spoon1 and place the lamb cutlets all round it1 so that they stand up and lean against it1 with the broad end of each cutlet downward4 ,in the top of the dome of potatoes1 stick a handsome bunch of curled parsley4 ,,fillet ,,of ,,mutton4--,cut a fillet or round from a leg of mutton2 remove all the fat from the outside1 and take out the bone4 ,beat it well on all sides with a meat-beetle or a rolling-pin1 to make it more tender1 and rub it slightly all over with a very little pepper and salt4 ,have ready a stuffing made of finely-minced onions1 bread-crumbs1 and butter2 seasoned with a little salt1 pepper1 and nutmeg1 and well-mixed4 ,fill1 with some of this stuffing1 the place of the bone4 ,make deep incisions or cuts all over the surface of the meat1 and fill them closely with the same stuffing4 ,bind a tape round the meat to keep it in shape4 ,put it into a stew-pan1 with just water enough to cover it1 and let it stew slowly and steadily during four1 five1 or six hours1 in proportion to its size2 skimming it frequently4 ,when done1 serve it up with its own gravy4 ,tomato sauce is an excellent accompaniment to stewed mutton4 ,a thick piece of a round of fresh beef will be found very good1 stuffed and stewed in the above manner4 ,it will require much longer stewing than the mutton4 ,,stewed ,,mutton ,,cutlets4--,having removed all the fat and the bone1 beat the cutlets to make them tender1 and season them with pepper1 salt1 and nutmeg4 ,put them into a circular tin kettle1 with some bits of fresh butter that have been rolled in flour4 ,set the kettle 7closely covered7 upon a trivet inside of a flat-bottomed pot or stew-pan4 ,pour boiling water all round1 but not so as to come up to the top of the inner kettle4 ,set the pot over a slow fire1 and let the stew simmer for two hours4 ,then lift up the meat1 and put under it a lettuce cut in four2 and three cucumbers1 pared1 split1 and quartered2 two onions sliced2 and four young turnips cut small4 ,add a few blades of mace1 a salt-spoon of salt1 and a little more butter rolled in flour4 ,set it again in boiling water1 taking care that the water does not reach the top of the inner kettle1 the lid of which must be kept very tight4 ,let it boil slowly1 or rather simmer1 two hours longer4 ,then dish it1 placing the meat upon the vegetables1 and laying all round a ridge of green peas that have been boiled in the usual way4 ,the bone 7nicely trimmed and scraped7 may be left in each cutlet2 in which case1 when dishing them1 stand them up in a circle1 with the ends of the bones leaning against each other at the top1 somewhat as we see poles placed in circles for lima-bean vines4 ,,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 mace 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 table 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 nasturtian-seeds1 that have been pickled4 ,let it stew very slowly for half an hour4 ,have ready some force-meat balls made of minced veal-suet1 grated bread-crumbs1 grated lemon-peel1 and shred sweet-marjoram1--adding beaten yolk of egg to bind the other ingredients together4 ,put in the force-meat 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 ,,corned ,,fillet ,,of ,,veal4--,take a large fillet of veal1 and make deep incisions or cuts all over it with a sharp knife1 and insert a slip of the fat into each1 pressing it down well to keep it in4 ,mix a table-spoonful of powdered saltpetre with half a pound of fine salt1 and rub the meat all over with it4 ,make a brine of salt and water strong enough to swim an egg on its surface1 adding a lump of saltpetre about the size of a walnut4 ,put the veal into the brine1 7of which there must be enough to more than cover it17 and let it remain ten days2 turning it every day4 ,then take it out1 wash off the brine1 and boil the veal till thoroughly done and tender all through4 ,it is best to eat it cold1 and sliced thin4 ,,french ,,way ,,of ,,dressing ,a ,,shoulder ,,of ,,veal4--,cut the veal into nice square pieces or mouthfuls1 and parboil them4 ,put the bone and trimmings into another pot1 and stew them slowly a long time1 in a very little water1 to make the gravy4 ,then put the meat into the dish in which it is to go to table1 and season it with a very little salt and cayenne pepper1 the yellow rind of a large lemon grated1 and some powdered mace and nutmeg4 ,add some bits of fresh butter rolled in flour1 or some cold dripping of roast veal4 ,strain the gravy and pour it in4 ,set it in a hot dutch-oven1 and bake it brown4 ,when nearly done1 add two glasses of white wine1 and serve it up hot4 ,any piece of veal may be cooked in this way4 ,,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 three or four 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 put in whole4 ,also1 by stirring in two table-spoonfuls of cream about five minutes before it is taken from the fire4 ,,minced ,,turkey ,,or ,,chicken4--,take a cold turkey1 or one or two cold fowls2 remove all the skin1 and cut the flesh from the bones4 ,then mince it fine1 with two or three thin slices of cold smoked tongue1 and from half a pint to a pint of button mushrooms well chopped4 ,add some mace and nutmeg1 and put the whole into a stew-pan1 with a piece of fresh butter rolled in flour1 and sufficient cream to moisten it well4 ,let it stew ten minutes4 ,then serve it up in a deep dish4 ,instead of mushrooms1 you may mix two or three dozen oysters1 chopped1 and seasoned with pepper and powdered mace4 ,,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 about half done1 add to it a quart 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 veal 7the fillet or the loin7 and cut it into very small mouthfuls4 ,put into a skillet or stew-pan4 ,have ready a dressing made of six or seven hard-boiled eggs minced fine2 a small tea-spoonful of made mustard2 a salt-spoonful of salt2 and the same of cayenne pepper2 a large tea-cupfull 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 ,also 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 force-meat1 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 liquid to the sauce-pan2 add a bit of butter rolled in flour2 and squeeze in the juice of a lemon4 ,give it a boil up2 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 purpose 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 ,,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 weather4 ,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 fresh 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 tomatoes2 set them over the fire1 and let them stew with nothing but their own juice 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 eggs4 ,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 two or three blades of mace1 and some nutmeg4 ,add as much water as will cover them2 put on closely the lid of the pan2 and let the whole stew for about an hour4 ,then take a quarter of a pound of fresh butter1 and roll it in a table-spoonful of flour4 ,add it to the stew with a tea-cupfull of rich milk or cream2 and give it one boil up--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 ,,stewed ,,sweetbreads ,,with ,,oysters4--,take four fine sweetbreads2 cut them open2 extract the gristle1 and lay them in warm water till all the blood is soaked out4 ,then transfer them to another vessel1 and scald them with boiling water1 to render them white and firm4 ,cover them closely1 and let them boil ten minutes in the hot water4 ,then throw them directly into a pan of cold water4 ,take them out when quite cold2 drain them2 and put them into a stew-pan with the liquor of three dozen large fine oysters seasoned with half a grated nutmeg1 or more2 and eight or ten blades of mace4 ,add two ounces of fresh butter1 mixed very smoothly with a tea-spoonful of flour4 ,cover the pan2 and let them stew gently for half an hour or more4 ,then put in the oysters1 and let them stew with the sweetbreads a little more than five minutes4 ,lastly stir in a jill 7two wine-glasses7 of cream1 immediately before you take the stew from the fire4 ,sent it to table in a deep dish with a slice of buttered toast at the bottom4 ,,clam ,,sweetbreads may be stewed exactly as above1 only that clams must be substituted for oysters2 the clams being cut up very small1 and put in at the beginning along with the liquor1 c4 ,the flavour they impart to the stew is by many persons considered superior to that of oysters4 ,in stewing sweetbreads you may either divide them into halves or quarters4 ,when cooked with oysters or clams they require no salt4 ,sweetbreads should be large1 fine1 of a delicate colour1 and perfectly fresh2 otherwise they are unfit to eat4 ,they spoil sooner than any part of the calf4 ,,sweetbread ,,omelet4--,for an omelet of six or seven eggs1 take two fine sweetbreads4 ,split them2 take out the gristle2 and soak them in two lukewarm waters1 to extract all the blood4 ,then put them into very hot water2 boil them ten minutes2 take them out2 set them away to cool2 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 melts2 and when it comes to a boil1 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 about it a salamander or a red-hot shovel4 ,if you wish it very thick have three sweetbreads4 ,while frying the omelet1 lift the edge occasionally by slipping a knife-blade under it1 that the butter may get well beneath4 ,if the 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 ,a ,,round ,,of ,,beef ,,stewed ,,brown4--,take a round of fresh beef2 the larger it is the more tender it will be3 a small round is always1 comparatively1 hard and tough4 ,remove the fat2 with a sharp knife make deep cuts or incisions all over the meat1 and stuff into them a seasoning of finely minced onions1 mixed with powdered mace1 nutmeg1 and a little pepper and salt4 ,then go all over the meat with the drippings or cold gravy of roast beef1 and dredge it slightly with flour4 ,have ready an iron dutch-oven and its lid1 well heated by standing up both lid and oven before the fire4 ,then put the meat into the oven1 cover it1 and let it brown on all sides4 ,have ready1 cut into small pieces1 two turnips2 four carrots2 four oyster plants or salsify2 three stalks of celery2 two small onions2 and two large tomatoes1 or a large table-spoonful of tomato catchup4 ,after the meat is browned1 raise it up1 and place the vegetables underneath it1 and pour on three half-pints of water1 or more if the round is very large4 ,let it cook slowly in the oven1 with a regular fire1 for several hours1 till it is entirely done all through2 taking care to keep it closely covered4 ,after the meat is taken out1 place it on a large hot dish1 with the vegetables round it4 ,cover it1 and keep it hot while you thicken the gravy with a small tea-spoonful of flour1 and the beaten yolk of an egg4 ,simmer this gravy a few minutes1 then put it into a sauce-boat1 and serve it up with the meat4 ,what is left will be very good stewed over again the next day1 with fresh vegetables2 letting the meat cook no longer than till the vegetables are sufficiently done4 ,observe this rule with all stews1 soups1 hashes1 c41 when cooked the second time4 ,,stewed ,,beef ,,steaks4--,take beef steaks from the sirloin4 ,cut them thin2 remove the fat and bone1 and trim them nicely4 ,beat them well with a beetle or a rolling-pin4 ,season them slightly with pepper and salt1 and spread them over some finely minced onions1 or some chopped mushrooms4 ,lay among them some bits of fresh butter rolled in flour4 ,put them into a stew-pan with a very close cover1 and without any water4 ,set the pan not on the fire1 but before it or beside it1 7turning it round frequently17 and let them stew slowly for two or three hours1 or till they are thoroughly done4 ,then serve them up in their own gravy4 ,a ,,beef ,,steak ,,pot-,,pie4--,remove the fat and bone from two pounds or more of fine1 tender beef steaks1 and cut them into small pieces4 ,season them slightly with a very little salt and pepper2 put them into a pot with a piece of fresh butter rolled in flour1 and just water enough to cover them4 ,let them stew slowly 7skimming them as soon as the water comes to a boil7 for an hour4 ,boil in another pot some white potatoes1 7a dozen small or eight large ones17 cut into quarters4 ,while the steak is stewing1 make a paste of finely minced beef-suet and flour1 in the proportion of a pound and a half of suet to three pounds of flour4 ,for a large pot-pie1 you should have more than the above quantity of paste2 the paste being always considered the best part of the pie1 and much liked by those who eat it at all4 ,having rubbed the minced suet into the pan of flour1 add a very little salt1 and as little water as will suffice to make it into a lump of dough4 ,beat the dough hard on both sides with the rolling-pin1 to assist in making it light and flaky4 ,divide the dough into two portions2 roll out one sheet thicker than the other4 ,line the sides of a clean iron pot about half-way or two-thirds up with the thin paste4 ,then1 having poured a little of the gravy into the bottom of the pot1 put in a layer of the half-stewed beef2 then a layer of the thick paste1 cut into long squares4 ,then a layer of the quartered potatoes2 then meat2 then paste2 then potatoes1 and so on till the whole is in4 ,pour on the remainder of the gravy1 and add also a pint of warm water4 ,cover the whole with a sheet of thin paste for a top crust1 which must not fit closely round the edge1 as there must be room for the gravy to boil up over it4 ,then place the pot over a moderate fire1 and boil it for an hour and a half4 ,send it to table on a large dish1--the meat1 and potatoes1 and soft crust in the middle1 and the hard crust cut into pieces and laid round4 ,serve up the gravy in a boat4 ,this pie will be much improved by a few fresh mushrooms1 cut from the stalks1 peeled1 and put in when the stewed meat is transferred to the pie-pot4 ,a pot-pie of fowls or rabbits may be made as above4 ,if you prefer butter to suet for making the paste1 allow half a pound of fresh butter to each pound of flour4 ,cut up the butter into the pan of flour1 rub it fine with your hands1 wet it with as little water as possible1 beat and roll it out as above4 ,,beef ,,steaks ,,with ,,mushrooms4--,take four pounds of the best sirloin steaks1 cut thin4 ,season them with black pepper1 and a very little salt4 ,put four table-spoonfuls of butter into a frying-pan1 and set it over the fire4 ,when it is quite hot1 put in the steaks and let them brown4 ,have ready a quart of mushrooms1 stemmed and skinned1 and moistened with a pint of water1 seasoned with a little pepper and salt1 and thickened slightly with a good dredging of flour4 ,pour it over the steaks in the frying-pan1 and then let them cook till thoroughly done4 ,venison steaks will be found excellent dressed in this manner1 but the venison must be fresh4 ,,minced ,,beef4--,take the lean of some cold roast beef4 ,chop it very fine1 adding a small minced onion2 and season it with pepper and salt4 ,put it into a stew-pan1 with some of the gravy that has been left from the day before1 and let it stew for a quarter of an hour4 ,then put it 7two-thirds full7 into a deep dish4 ,fill up the dish with mashed potatoes1 heaped high in the centre1 smoothed on the surface1 and browned with a salamander or a red-hot shovel4 ,cold roast mutton or lamb may be minced as above1 adding some sweet-marjoram to the seasoning1 and filling up the dish with mashed turnips instead of potatoes4 ,also1 cold roast pork2 flavouring the seasoning with a little chopped sage4 ,cover the top with sweet potatoe1 boiled and mashed1 or with apple-sauce1 that has been stewed as thick as possible4 ,,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 tomatoes 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 tomatoes 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 better cooked in this manner1 increasing the quantity of ochras and tomatoes1 and stewing it six hours4 ,cold fillet of veal is very good stewed with tomatoes1 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 more1 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 force-meat1 made of minced suet2 grated bread-crumbs2 sweet-marjoram rubbed fine2 and grated lemon-peel2 add a little salt and pepper1 and mix in the beaten yolk of an egg to bind together the other ingredients4 ,tie a twine or 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 pepper2 a large onion stuck over with a dozen cloves2 a bunch of sweet herbs2 three bay-leaves2 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 ,serve it up hot with the gravy round it4 ,it is also very good when cold4 ,a fillet of veal may be cooked in this manner4 ,also a fillet of fresh pork1 cut from the upper part of a hind leg2 or a fillet of fresh venison4 ,,beef ,,olives4--,take the lean of some cold roast beef2 cut it into slices about half an inch thick1 and four inches square4 ,they must all be of the same size and shape4 ,trim the edges nicely4 ,make a force-meat of grated bread-crumbs1 finely-chopped beef-suet2 minced onion2 grated nutmeg or powdered mace2 sweet-marjoram leaves rubbed fine2 a very little salt and pepper2 and some beaten yolk of egg4 ,having mixed all thoroughly together1 spread very thickly a portion of the force-meat upon each slice of the cold beef4 ,then roll them up1 and tie every one securely round with coarse thread or fine twine4 ,have ready some roast-beef gravy left from the day before1 or make a fresh gravy by boiling1 or rather stewing the beef bones with as little water as possible4 ,when the gravy is ready1 strain it into a clean stew-pan2 put in the beef olives2 cover the pan1 and let them stew slowly for half an hour4 ,serve them up with their gravy4 ,remove the strings before the olives go to table4 ,veal olives may be made in the above manner1 with a cold roast fillet of veal1 and veal gravy4 ,a ,,plain ,,stew4--,cut steaks from a sirloin or a tender round of beef1 omitting the fat and bone4 ,season them with pepper and a little salt4 ,put them into a pot1 and to three pounds of meat allow a quart of water4 ,when it has simmered for an hour1 and been well skimmed1 mix among it a dozen potatoes1 and half a dozen turnips1 all pared and quartered2 and 7if you like them7 two onions sliced thin4 ,if the stew appears too dry1 pour in a little boiling water from a kettle4 ,let it stew slowly with the vegetables another hour1 or till the whole is perfectly tender4 ,serve it up with the vegetables round it on a large dish4 ,beef stewed with parsnips only is very good4 ,lamb or veal cutlets may be stewed in this manner4 ,a fillet or round of fresh pork is excellent stewed with sweet potatoes1 which must be scraped or pared1 and split in half4 ,,beef',s ,,tongue ,,stewed4--,take a fresh beef's tongue of the largest size4 ,remove the little bones1 skin1 c41 from about the root1 and trim it nicely4 ,take a table-spoonful each of salt1 pepper1 and powdered cloves1 and mix them all together4 ,rub the tongue well all over with this seasoning4 ,lay it in a deep earthen pan1 cover it with the best cider vinegar1 and let it stand three days1 turning it frequently1 and keeping it closely covered4 ,then 7having wiped off all the seasoning7 put the tongue into a stew-pot1 and add half a pint of water--not more--and stew it slowly till quite done4 ,have ready some force-meat balls1 made with minced veal1 mixed with the ingredients usual in force-meat4 ,put in the balls about twenty minutes before you take up the tongue4 ,when it is thoroughly done1 and tender all through1 peel it1 and send it to table with the force-meat balls round it4 ,,baked ,,tongue4--,take a large smoked tongue1 put it into warm water and soak it all day4 ,change the water in the evening1 and then let it remain in soak all night4 ,before you cook it1 trim the root handsomely4 ,make a coarse paste or dough1 merely of flour and water1 as it is not to be eaten4 ,roll it out thin1 and enclose the tongue in it4 ,put it into an oven1 and bake it slowly4 ,it will require four hours or more4 ,when you think it is done1 break a little of the paste just over the thickest part1 and try it by sticking a fork through it4 ,if not perfectly tender1 let it bake a while longer4 ,when quite done1 remove the paste1 and either serve up the tongue1 or set it away to get cold4 ,this is the best way of cooking a tongue to be eaten cold4 ,if to be eaten warm1 send it to table surrounded with mashed potatoes1 and the root concealed with parsley sprigs4 ,the best way to carve a tongue1 is to cut it across in round slices1 beginning at the middle4 ,if cut lengthways the flavour will be impaired4 ,nevertheless1 if you have two tongues1 and wish to make a large handsome-looking dish of them1 7having first removed the root17 split one lengthways1 and lay the two halves spread open and near together on a bed of mashed potatoes2 and cut the other tongue into circular slices4 ,arrange these slices in a handsome form or pattern all round the split tongue that occupies the centre of the mashed potatoe2 and decorate the whole with sprigs of double parsley4 ,if the tongues are cold1 instead of mashed potatoe1 lay them on a bed of salad-dressed lettuce1 cut or chopped very small2 or on chopped celery1 dressed as lettuce4 ,,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 force-meat of grated bread-crumbs2 butter2 a tea-spoonful of sweet-marjoram 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 ,add some beaten yolk of egg to bind the whole together2 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 not quite 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 it for the first hour 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 small tureen of apple-sauce1 made very thick1 flavoured 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 potatoes1 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 salt1 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 pot 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 the 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 it when the pork is put into the pot a second time1 some large chesnuts1 previously boiled and peeled4 ,or1 instead of chesnuts1 sweet potatoes1 scraped1 split1 and cut into small pieces4 ,,pork ,,olives4--,cut slices from a fillet or leg of cold fresh pork4 ,make a force-meat in the usual manner1 only substituting for sweet herbs some sage-leaves chopped fine4 ,when the slices are covered with the force-meat1 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 turnips or potatoes1 or of mashed sweet potatoes1 if in season4 ,,pigs' ,,feet ,,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 dish2 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-pan in which some lard has just come to a boil1 and fry it for a breakfast dish4 ,,connecticut ,,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 three 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 small1 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 ,a ,,fine ,,venison ,,pie4--,cut steaks from a loin1 or haunch of venison1 which should be as freshly killed as you can get it4 ,the strange prejudice in favour of hard1 black-looking venison1 that has been kept till the juices are all dried up1 is fast subsiding2 the preference is now given to that which has been newly killed1 whenever it can be obtained4 ,those who have eaten venison fresh from the woods1 will never again be able to relish it in the state in which it is brought to the ,atlantic cities4 ,having removed the bones1 and seasoned it with a little salt and pepper1 put the venison into a pot1 with barely as much water as will cover it1 and 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 light paste1 in the proportion of three quarters of a pound of fresh butter to a pound and a half of flour4 ,divide the paste into two portions1 and roll it out rather thick4 ,butter a deep dish1 and line it with one of the sheets of paste4 ,then put in the venison4 ,season the gravy with a glass of very good wine1 either red or white1 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 paste as the lid of the pie4 ,notch it handsomely round the edges1 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 a glass of currant-jelly4 ,any sort of game may be made into a pie1 in the above manner4 ,a ,,very ,,plain ,,venison ,,pie4--,cut from the bone some good pieces of fresh venison2 season them a little with salt and pepper1 and put them into a pot1 with plenty of sliced potatoes1 7either white or sweet17 and barely as much water as will cover the whole4 ,set it over the fire1 and let it stew slowly1 till the meat is tender1 and the potatoes also4 ,make a paste of flour shortened with cold gravy1 or drippings saved from roast venison4 ,the fat must be removed from the surface of the cold gravy1 of which you may allow half a pint to each pound of flour4 ,mix half the shortening with the flour1 using a broad knife or a spoon for the purpose1 and adding gradually sufficient cold water to make it into a stiff dough4 ,beat the lump of dough well on all sides1 with the rolling-pin4 ,then take it out of the pan1 roll it into a thick sheet1 and spread evenly over it with a knife the remainder of the drippings4 ,flour it1 fold it up1 beat it with the rolling-pin1 let it rest a short time1 and then roll it out again4 ,divide it into two sheets2 grease a pie-dish1 and line the bottom and sides with one sheet4 ,put in the venison and potatoes1 with a portion of the gravy4 ,lay on the other sheet of paste1 as a lid1 and crimp the edges4 ,set the pie into the oven1 and bake it brown4 ,eat it either hot or cold4 ,if you have no cold venison drippings1 use drippings of cold roast-beef2 or an equal mixture of lard and butter4 ,a beef-pie may be made as above4 ,mutton-pies are not recommended2 as mutton cooked in a pie is entirely too strong4 ,the fat or drippings of mutton should never be used in any sort of cooking1 as it tastes exactly like tallow1 which it really is4 ,the above quantity of paste is only sufficient for a small pie4 ,paste for meat-pies should be made very thick4 ,an excellent pot-pie may be made with venison and potatoes previously stewed together4 ,boiled paste is always best when shortened with minced suet4 ,beef-suet is superior to any other4 ,a ,,venison ,,pudding4--,take nice steaks of fresh venison2 season them slightly with salt and pepper2 put them into a pot1 with a piece of fresh butter1 and stew them in barely sufficient water to keep them from scorching4 ,when they are quite tender1 take them1 up2 cut all the meat from the bones1 and set it to cool4 ,save the gravy1 and when cold carefully remove all the fat from the surface4 ,prepare a paste1 in the proportion of three quarters of a pound of beef-suet1 finely minced1 to two pounds of flour4 ,rub the suet thoroughly into the flour1 adding a small salt-spoon of salt1 and sufficient cold water to moisten it into a stiff dough4 ,beat the lump of dough1 on all sides1 with the rolling-pin1 to increase the lightness of the paste4 ,roll it out thick2 put the venison into it2 and pour on enough of the gravy to wet the meat all through4 ,then close over the paste1 so as to form a large dumpling1 with the venison in the middle4 ,have ready a thick pudding-cloth1 that has been dipped in boiling water1 shaken out1 dredged with flour1 and spread open in a broad pan4 ,place the pudding in the cloth1 tie it firmly1 leaving room for the pudding to swell2 and1 to prevent the water getting in1 stop up the tying-place with a bit of coarse dough4 ,lay an old plate at the bottom of a large pot of boiling water2 put in the pudding1 and keep it boiling steadily for an hour or more1 turning it several times4 ,when done1 dip it into cold water1 untie the cloth1 and turn out the pudding4 ,send it to table hot4 ,a beef-steak pudding may be made as above4 ,you may make the crust of fresh butter1 instead of suet2 allowing a pound of butter to two pounds1 or two quarts of flour4 ,,venison ,,chesnut ,,pudding4--,take some steaks of fresh-killed venison2 season them slightly with pepper and salt4 ,have ready a sufficient quantity of large chesnuts1 boiled and peeled4 ,make a crust of flour and suet1 in the proportion of three quarters of a pound of finely minced suet to two pounds of flour4 ,roll it out thick1 in two pieces1 and place on one piece the venison and chesnuts1 in alternate layers4 ,pour on a little water4 ,cover it with the other piece of paste1 uniting it closely round the edges4 ,put it into a strong pudding-cloth2 tie it tightly1 and plaster the tying-place with a lump of flour and water4 ,put the pudding into a pot of boiling water1 and boil it four hours4 ,for the chesnuts1 you may substitute cold1 boiled sweet potatoes1 cut into round1 thick slices4 ,this is an excellent pudding in a venison country2 but the meat must be very fresh and juicy4 ,the paste may be made with butter4 ,,french ,,stew ,,of ,,rabbits4--,having cut up the rabbits1 lay the pieces in cold water1 to soak out the blood4 ,then wash them through another water4 ,season them with a little pepper1 some powdered mace and nutmeg1 and the yellow rind of a lemon grated4 ,put them into a jar1 or a wide-mouthed pitcher1 adding some chopped celery1 sweet-marjoram1 and tarragon leaves4 ,intersperse them with a few small thin slices of cold ham or smoked tongue1 and add a tea-cup full of water and two glasses of white wine4 ,cover the jar very closely1 so that none of the flavour may escape with the steam2 set it over the fire in a large kettle of cold water1 and let it stew slowly two hours4 ,when nearly done1 add some pieces of butter rolled in flour4 ,hares may be stewed in the same manner2 also1 fresh venison4 ,for the wine1 you may substitute two wine-glasses of rich cream4 ,,tongue ,,toast4--,take a cold smoked tongue that has been well boiled2 and grate it with a coarse grater1 or mince it fine4 ,mix it with cream1 and beaten yolk of egg2 and give it a simmer over the fire4 ,having first cut off all the crust1 toast very nicely some slices of bread2 and then butter them rather slightly4 ,lay them in a flat dish that has been heated before the fire2 and cover each slice of toast thickly with the tongue-mixture1 spread on hot2 and send them to table covered4 ,this is a nice breakfast or supper dish4 ,for tongue1 you may substitute cold ham finely minced4 ,,biscuit ,,sandwiches4--,split some light soft milk biscuits 7or small ,french rolls7 and butter them4 ,cover the lower half thickly with grated ham1 or smoked tongue2 pressing it down upon the butter4 ,then put on the upper half or lid2 pressing that on1 to make it stick4 ,pile the biscuits handsomely in a pyramid upon a flat dish1 and place among them1 at regular distances1 green sprigs of pepper-grass1 corn-salad1 water-cresses1 or curled parsley1 allowing four or six to each biscuit4 ,put in the sprigs between the upper and lower halves of the biscuits1 so that they may stick out at the edges4 ,to make more space for the grated ham1 you may scoop out a little of the inside of the upper-half of each milk biscuit or roll4 ,they should be fresh1 of that day's baking4 ,this is a nice supper-dish4 ,,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 travellers in remote places4 ,a ,,french ,,ham ,,pie4--,having soaked and boiled a small ham1 and taken out the bone1 trim the ham nicely so as to make it a good shape2 and of the bone and trimmings make a rich gravy1 by stewing them in a sauce-pan with a little water2 carefully skimming off the fat4 ,make a sufficient quantity of force-meat1 out of cold roast chicken or veal1 minced suet1 grated bread-crumbs1 butter1 pepper1 chopped sweet-marjoram or tarragon2 and grated lemon-peel1 adding the lemon-juice1 and some beaten egg4 ,mix the ingredients thoroughly4 ,you may add some chopped oysters4 ,having made a standing crust1 allowing to two pounds of flour half a pound of butter1 and a pound of minced suet1 wetted to a paste with boiling water1 put in the ham1 7moistening it with the gravy17 and fill in all the vacancies with the force-meat1 having a layer of force-meat at the bottom and top4 ,then put on the lid1 pinching the edges together so as to close them well4 ,brush the paste all over with beaten yolk of egg2 then put on the ornamental flowers and leaves that have been cut out of the dough4 ,bake it three or four hours4 ,it may be eaten warm1 but is generally preferred cold4 ,it keeps well1 if carefully secluded from the air4 ,,tongue ,,pie is made as above2 only substituting a smoked tongue for the ham4 ,the tongue must be nicely trimmed and peeled1 and the root minced fine1 and mixed with the veal or chicken force-meat4 ,either of these pies may be made and baked in deep dishes1 and with paste made in the usual way of butter and flour1 wetted with a little cold water4 ,,ham ,,toast4--,grate a sufficiency of the lean of cold ham4 ,mix some beaten yolk of egg with a little cream1 and thicken it with the grated ham4 ,then put the mixture into a sauce-pan over the fire1 and let it simmer awhile4 ,have ready some slices of bread nicely toasted 7all the crust being pared off7 and well buttered4 ,spread it over thickly with the ham mixture1 and send it to table warm4 ,,poultry1 ,,game1 ,,etc4 ,,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 out1 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 sauce-pan 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 scum2 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 flour2 two table-spoonfuls of chopped oysters2 the yolks of three hard-boiled eggs minced fine2 half a grated nutmeg2 four blades of mace2 and a small tea-cup of cream4 ,boil this gravy about five minutes4 ,put the fowls on a dish1 and send them to table1 accompanied by the gravy in a sauce-boat4 ,this is an excellent way of cooking chickens4 ,,fowl ,,and ,,oysters4--,take a fine fat young fowl1 and having trussed it for boiling1 fill the body and crop with oysters1 seasoned with a few blades of mace2 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 water2 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 done1 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 sauce-pan2 enrich it with the beaten yolks of two eggs1 mixed with three table-spoonfuls of cream2 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 fire2 stirring it well2 and when it comes to a boil1 add twenty oysters chopped small4 ,in five minutes take it off2 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 oysters2 but they should be removed from the fowl before it is sent to table4 ,their flavour being drawn out into 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 if 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 force-meat 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 together 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 ,a cold fowl may be used for this purpose4 ,you may add to the ochras an equal quantity of tomatoes cut small4 ,if you use tomatoes1 no water will be necessary1 as their juice will supply a sufficient liquid4 ,,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 tomatoes2 an onion sliced2 a bunch of pot-herbs1 7cut up27 a small green pepper1 7the seeds and veins first extracted27 half a dozen blades of mace2 a table-spoonful of lard1 or of fresh butter rolled in flour2 and two pounded crackers1 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 tomatoes 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 above1 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 rice1 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 flour1 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 turkey cooked the day before may be used for this purpose4 ,the pudding may be improved by the addition of a few very thin1 small slices of cold ham 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 fine six table-spoonfuls of the white part of cold chicken or turkey1 the soft parts of six large oysters1 and a sprig or two 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 rice 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 egg1 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 ,,columbus ,,eggs4--,take twelve hard-boiled eggs4 ,peel off the shells1 and cut the eggs into equal halves2 cutting off also a little piece from each of the ends to enable them to stand alone1 in the form of cups4 ,chop the yolks1 and with them mix cold ham or smoked tongue1 minced as finely as possible4 ,moisten the mixture with cream1 7or a little fresh butter17 and season it with powdered mace or nutmeg4 ,fill with it the cups or empty whites of the eggs1 7being careful not to break them27 pressing the mixture down1 and smoothing it nicely4 ,arrange them on a dish2 putting two halves close together1 and standing them upright1 so as to look like whole eggs4 ,,white ,,fricassee4--,cut a pair of chickens into pieces1 as for carving2 and wash them through two or three waters4 ,then lay them in a large pan1 sprinkle them slightly with salt1 and fill up the pan with boiling water4 ,cover it1 and let the chickens stand for half an hour4 ,then put them immediately into a stew-pan2 adding a few blades of mace1 and a few whole pepper-corns1 and a handful of celery1 split thin and chopped finely2 also1 a small white onion sliced4 ,pour on cold milk and water 7mixed in equal portions7 sufficient to cover the chickens well4 ,cover the stew-pan1 set it over the fire1 and let it stew till the chickens are thoroughly done1 and quite tender4 ,while the chickens are stewing1 prepare1 in a smaller sauce-pan1 a gravy or sauce made as follows3--,mix two tea-spoonfuls of flour with as much cold water as will make it like a batter1 and stir it till quite smooth and free from lumps4 ,then add to it1 gradually1 half a pint of boiling milk4 ,next put in a quarter of a pound of fresh butter1 cut into small pieces4 ,set it over hot coals1 and stir it till it comes to a boil1 and the butter is well melted and mixed throughout4 ,then take it off the fire1 and1 while it is hot1 stir in a glass of madeira or sherry1 and four table-spoonfuls of rich cream1 and some grated nutmeg4 ,lastly1 take the chickens out of the stew-pan1 and pour off all the liquor1 c4 ,return the chicken to the stew-pan1 and pour over it1 hot1 the above-mentioned gravy4 ,cover the pan closely1 and let it stand in a hot place1 or in a kettle of boiling water for ten minutes4 ,then send it to table in a covered dish4 ,to the taste of many persons1 this fricassee will be improved by adding to the chicken1 while stewing1 some small1 thin slices of cold boiled ham4 ,rabbits or veal may be fricasseed in the above manner4 ,,brown ,,fricassee4--,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 tomatoes1 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 ,,stewed ,,wild ,,ducks4--,having rubbed them slightly with salt1 and parboiled them for about twenty minutes with a large carrot 7cut to pieces7 in each1 to take off the sedgy or fishy taste1 remove the carrots1 cut up the ducks1 and put them into a stew-pan with just sufficient water to cover them1 and some bits of butter rolled slightly in flour4 ,cover the pan closely2 and let the ducks stew for a quarter of an hour or more4 ,have ready a mixture in the proportion of a wine-glass of sherry or madeira2 the grated yellow rind and the juice of a large lemon or orange1 and one large table-spoonful of powdered loaf-sugar4 ,pour this over the ducks1 and let them stew in it about five minutes longer4 ,then serve them up in a deep dish with the gravy about them4 ,eat the stewed duck on hot plates with heaters under them4 ,cold roast duck that has been under-done is very fine stewed as above4 ,venison also1 and wild geese4 ,,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 orange2 and serve them up very hot with their own gravy about them4 ,eat them with currant jelly4 ,have ready also a gravy made by stewing slowly in a sauce-pan the giblets of the ducks in butter rolled in flour and as little water as possible4 ,serve up this additional gravy in a boat4 ,,canvas-,,back ,,ducks ,,dressed ,,plain4--,truss the ducks without washing2 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 the yellow rind of a lemon pared thin1 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 gravy2 keeping the sauce-pan covered4 ,in the mean time1 half roast the ducks1 saving the gravy that falls from them4 ,then cut them up2 put them into a large stew-pan1 with the gravy 7having first skimmed off the fat7 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 last 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-ducks1 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 flavour4 ,,partridges ,,in ,,pears4--,cut off the necks of the partridges close to the breast4 ,truss them very tight and round1 and rub over them a little salt and cayenne pepper mixed4 ,cut off one of the legs1 and leave the other on4 ,make a rich paste of flour1 butter1 and beaten yolk of egg1 with as little water as possible4 ,roll it out thin and evenly1 and put a portion of it nicely round each partridge1 pressing it on closely with your hand1 and forming it into the shape of a large pear4 ,leave one leg sticking out at the top to resemble the stem4 ,set them in a pan2 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 orange or lemon1 made very sweet with powdered white sugar4 ,set it over the fire2 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 or lemon 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 ,,partridges1 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 oil2 a glass of excellent wine 7either red or white7 and the grated peel and juice of a lemon4 ,pour this gravy over the partridges1 and let them stew in it during ten minutes2 the 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 ,a ,,nice ,,way ,,of ,,cooking ,,game4--,pheasants1 partridges1 quails1 grouse1 plovers1 c41 are excellent stuffed with chesnuts3 boiled1 peeled1 and mashed or pounded4 ,cover the birds with very thin slices of cold ham2 then enclose them in vine-leaves tied on securely so as to keep in the gravy4 ,lay them in a deep dish1 and bake them in a close oven that has nothing else in it1 7for instance an iron dutch oven17 that the game may imbibe no other flavour4 ,when done1 remove the ham and the vine leaves1 and dish the birds with the gravy that is about them4 ,pheasants are unfit to eat after the first snow1 as they then1 for want of other food1 are apt to feed on wild laurel berries1 which give their flesh a disagreeably bitter taste1 and are said to have sometimes produced deleterious effects on persons who have eaten it4 ,,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-mushroom2 of which you should have a heaping pint after the stalks are all removed4 ,put the birds1 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 flour7 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 stew2 but give the pan1 occasionally1 a hard shake4 ,have ready on a dish a thin slice of buttered toast with the crust all cut off4 ,when done1 lay the birds on the toast with the mushrooms all round4 ,if you cannot get button-mushrooms1 divide large ones into quarters4 ,plovers are very nice stewed with mushrooms4 ,,birds ,,in ,a ,,grove1 7,french dish47--,having roasted some reed-birds1 larks1 plovers1 or any other small birds1 such as are usually eaten1 mash some potatoes with butter or cream4 ,spread the mashed potatoe thickly over the bottom1 sides1 and edges of a deep dish4 ,nick or crimp the border of potatoe that goes round the edge2 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 thickly a sufficient number of sprigs of curled or double parsley4 ,,thatched ,,house ,,pie1 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 nutmeg and a very little salt and pepper4 ,place them with their breasts 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 vermicelli which was originally at the bottom1 will now be at the top1 covering the paste like thatch upon a roof4 ,trim off the edges 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 ,,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 boiling water1 and boil it till perfectly soft4 ,then drain and press it till as dry as possible1 and mix with it two ounces of fresh butter1 and two table-spoonfuls of mild grated cheese4 ,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 rice2 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 it--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 chickens4 ,a ,,raised ,,french ,,pie4--,these pies have standing crust or walls1 and may be filled with game or poultry1 previously boned1 seasoned1 and stewed4 ,they are generally made very large1 and in winter will keep a week or two if closely covered4 ,they are frequently sent a considerable distance1 as ,christmas presents2 well packed in a close tin box4 ,to make the paste for a large pie3--,sift three pounds of flour into a pan1 and make a hole in the centre4 ,cut up a pound of fresh butter1 and two pounds of beef-suet1 finely chopped4 ,put them into a clean pot1 with as much boiling water as will cover them4 ,set them over the fire2 and when the butter and suet are entirely dissolved1 stir the whole with a spoon1 and pour it into the hole in the middle of the flour2 mix it with a spoon into a stiff paste1 till it becomes cold enough for you to knead with your hands into a lump of dough4 ,sprinkle some flour on your paste-board1 and on your hands2 make the dough into the form of a cone or sugar-loaf1 and with your hands smooth and flatten the sides of it4 ,then squeeze or press down the point of the cone2 straighten the sides2 and flatten the top1 so as to give it the shape of a hat crown4 ,next1 cut off from the top a thick1 round slice1 and lay it aside for the lid1 and another slice for the ornaments4 ,with one hand make a hollow in the large mass of dough1 and with the other shape out and smooth the sides1 leaving enough for a crust at the bottom4 ,in this manner1 hollow it into the shape of a straight-sided pan1 leaving the wall or crust so thick that it will stand alone4 ,then fill it with the bones of the poultry or game1 and some crusts of bread to keep it in shape4 ,the portion of dough reserved for the lid must then be moulded on the inverted bottom of a deep plate1 previously buttered4 ,the lid may be a little larger than the top of the pie4 ,the paste reserved for the ornaments should be rolled out1 and cut with tin cutters into the form of leaves and flowers1 or vine-leaves and grapes4 ,these should be carefully placed in a wreath round the middle of the standing crust of the pie4 ,a smaller wreath may be laid like a border round the lid1 at the top of which place a large flower of paste1 to look like a handle by which to lift it4 ,before you put on the ornaments1 have ready the beaten yolks of two eggs2 and dipping in a clean brush1 glaze with it the whole outside of the pie1 including the lid4 ,then stick on the decorations4 ,put the pie into a moderate oven1 and bake it brown4 ,the lid must be baked separately4 ,when both are done1 remove the bones1 c41 from the inside of the pie1 and fill it with the ingredients prepared1 which must be previously stewed in their own gravy1 with the addition of some bits of butter rolled in flour4 ,put on the lid1 and cement the edges by glazing them with a little beaten egg4 ,these pies are usually made with slices of ham or smoked tongue at the bottom2 then partridges1 pheasants1 moor-fowl1 and other large game1 all boned2 and the spaces between filled up with force-meat1 or with mushrooms stewed and chopped4 ,they may be made with venison1 wild turkeys1 or wild ducks4 ,whatever is put into these pies must have no bone about it1 and should be well seasoned4 ,the ingredients may be put into the pie1 and the lid laid on at once1--pinching the edges together4 ,in this case1 it must bake three or four hours1 in proportion to its size4 ,,pigeons ,,with ,,ham4--,take fine fat tame pigeons4 ,for stuffing1 boil some chesnuts till quite soft2 and having peeled them1 mash or pound them smooth4 ,mix with them a little fat of cold ham1 finely minced and pounded4 ,for chesnuts1 may be substituted boiled sweet potatoe1 mashed with butter4 ,fill the pigeons with the stuffing1 having first slightly peppered their insides4 ,cover them with very thin slices of cold ham1 7fat and lean together17 and wrap them in fresh vine-leaves1 tied round with twine4 ,put them on a spit1 and roast them three quarters of an hour4 ,when done1 carefully remove the strings1 and serve up the pigeons1 still wrapped in the ham and vine-leaves4 ,they will be found very nice4 ,partridges and quails may be drest in this manner4 ,wild pigeons are so seldom fat1 and have so little meat upon their bones1 that except for soups and gravies1 they are scarcely worth buying4 ,in places where they abound1 they may be turned to good account by catching them in nets2 clipping their wings2 and keeping them in an enclosure till they are fattened by feeding them well with corn1 or ,indian meal moistened with water4 ,when managed thus1 they will be found quite equal1 if not superior1 to tame pigeons4 ,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 giblets1--mixing among them a few cold boiled potatoes sliced1 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 ,,moor-,,fowl ,,or ,,grouse ,,pudding4--,having skinned the moor-fowls1 cut them up as for carving1 and season them slightly with salt and pepper4 ,have ready a sufficient quantity of paste1 made in the proportion of a pound of fresh butter to two pounds of sifted flour4 ,roll it out thick1 and line with it a pudding mould1 which must first be buttered2 reserving sufficient paste for the lid4 ,then put in the pieces of moor-fowl1 and place between each layer a layer of small mushrooms1 or of fresh oysters cut small4 ,next pour in a little water1 7about half a pint17 and add a piece of fresh butter rolled in flour4 ,then cover it with the remaining paste1 pressing it down very closely round the edge4 ,dip a strong clean cloth into boiling water1 dredge it with flour1 and tie it tightly over the mould or pudding-basin4 ,put it into a pot of boiling water1 and boil it three hours or more1 according to its size4 ,a similar pudding may be made of pheasants1 partridges1 or quails2 and is a delicious way of cooking game of any sort3 rabbits1 also1 are very nice1 cut up and put into a crust for boiling4 ,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 entire 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 crusts 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 large1 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 a quarter of an ounce of cloves2 and two large nutmegs4 ,mix the spices together1 and add a tea-spoonful of salt and a tea-spoonful of ground black pepper4 ,then mix the herbs1 spice1 c41 thoroughly into the bread-crumbs2 and add1 by degrees1 four beaten eggs to bind the whole together4 ,take up a handful of this filling2 squeeze it hard1 and proceed to stuff the turkey with it1--beginning at the wings2 next do the body2 and then the thighs4 ,stuff it very hard1 and 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 body1 and skewer the turkey into the usual shape in which they are trussed2 so that1 if skilfully 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 also a young roasting pig4 ,,puddings1 ,,etc4 ,,columbian ,,pudding4--,tie up closely in a bit of very thin white muslin1 a vanilla bean cut into pieces2 and a broken-up stick of cinnamon4 ,put this bag with its contents into half a pint of rich milk1 and boil it a long time till very highly flavoured4 ,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-flavoured milk1 and leave the cake to dissolve in it4 ,blanch1 in scalding water1 two ounces of shelled bitter almonds or peach-kernels2 and pound them 7one at a time7 to a smooth paste in a marble mortar2 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 together1 hard1 the dissolved cake and the cream1 add them1 gradually1 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 stars all of equal size1 as many as there are states in the ,union3 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 widening 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 ,,marietta ,,pudding4--,take a teacup-full of loaf-sugar broken up4 ,on some of the largest lumps rub off the yellow rind of a large lemon4 ,then put all the sugar into a pint of rich cream2 when the sugar is melted1 set it over the fire1 and when it comes to a boil1 pour it hot over half a pound of fresh savoy biscuits or lady-fingers1 7maccaroons will be still better17 laid in a deep dish4 ,cover the dish1 and when the cakes are quite dissolved1 stir the cream well among them4 ,beat eight eggs very light2 and when the mixture is quite cold1 stir the beaten eggs gradually into it4 ,add1 by degrees1 four peels of candied citron1 cut into slips1 and dredged with flour to prevent their sinking to the bottom4 ,put the mixture into a deep dish1 and bake it4 ,when done1 sift sugar over the top4 ,it may be eaten warm or cold4 ,send to table with it a sauce1 made of fresh butter and white sugar1 beaten together till very light1 and flavoured with the juice of the lemon1 whose rind was rubbed on the lumps of sugar1 and also with some grated nutmeg4 ,instead of citron you may put into this pudding a pound of ,zante currants1 7picked1 washed1 dried1 and floured17 stirred gradually in at the last4 ,,an ,,orleans ,,pudding4--,half fill a deep dish with almond sponge-cake sliced thin1 or with sliced lady-cake4 ,grate the yellow rind of a lemon1 and mix it among the cake2 adding also the juice of the lemon1 and sufficient white wine to moisten the cake1 so that after standing awhile it can be easily mashed4 ,for wine you may substitute brandy2 or wine and brandy mixed4 ,beat six eggs very light1 and stir them gradually into a pint of cream or rich milk2 adding four table-spoonfuls of powdered white sugar1 and half a nutmeg grated4 ,mix the eggs1 c41 by degrees1 with the dissolved cake2 stirring it very hard4 ,the dish should be full4 ,set it into the oven1 and bake it brown4 ,when cold1 have ready a meringue1 made of beaten white of egg thickened with powdered loaf-sugar1 and flavoured with lemon-juice or rose-water4 ,spread this evenly over the top of the pudding1 putting one layer of the meringue over another till it is very thick4 ,then set it for a few minutes into the oven to brown slightly on the top4 ,any very nice baked pudding will be improved by covering the surface with a meringue4 ,,hanover ,,pudding4--,cut up half a pound of fresh butter in half a pint of milk4 ,set them over the fire till the butter is soft enough to mix thoroughly with the milk4 ,then take it off1 and let it stand till lukewarm4 ,have ready four well-beaten eggs4 ,stir them hard into the butter and milk4 ,then add very gradually a pound of sifted flour4 ,last stir in two large table-spoonfuls of strong fresh yeast4 ,beat the whole very hard4 ,cover the pan1 and let it stand near the fire for three hours or till the mixture is quite light4 ,have ready half a pound of ,zante currants1 picked1 washed1 and dried2 or half a pound of fine raisins1 seeded and cut in half4 ,dredge the fruit thickly with flour to prevent its sinking4 ,then mix it1 gradually1 into the pudding with two large table-spoonfuls of sugar1 and a tea-spoonful of powdered cinnamon2 and a salt-spoon of sal-eratus1 or small tea-spoonful of bi-carbonate of soda1 dissolved in a very little lukewarm water4 ,stir the whole very hard4 ,transfer it to a deep tin pan1 well-buttered1 and bake it thoroughly4 ,before it goes to table1 turn it out on a dish1 and serve it up warm with any sort of nice sweet sauce4 ,,turkish ,,rice ,,pudding4--,pick and wash half a pound of rice4 ,prepare also half a pound of ,zante currants1 which must be carefully picked clean1 washed through two waters1 drained well1 and then spread out to dry on a flat dish before the fire4 ,put the rice into a sauce-pan1 with a quart of rich milk4 ,having dredged the currants with flour1 stir them a few at a time into the rice and milk4 ,then add four ounces of broken up loaf-sugar1 on which you have rubbed off the yellow rind of a large ripe lemon or orange1 and squeezed the juice4 ,stir in two ounces of fresh butter divided into bits4 ,when the rice is well swollen and quite soft1 take it from the fire1 and mix with it gradually eight well-beaten yolks of eggs4 ,transfer it to a deep china dish1 and put it into an oven for half an hour4 ,then sift powdered sugar thickly over the top1 and brown it by holding above it a red-hot shovel or salamander4 ,serve it up warm4 ,this pudding may be made with ground rice1 or rice flour4 ,,cream ,,cocoa-,,nut ,,pudding4--,take two cocoa-nuts of large size4 ,break them up1 and pare off the brown skin from the pieces4 ,then grate them very fine4 ,stir together a quarter of a pound of the best fresh butter1 and a quarter of a pound of finely-powdered loaf-sugar1 till perfectly light4 ,beat six eggs till very thick and smooth3 afterwards mix them1 gradually1 with a pint of rich cream4 ,add this mixture1 by degrees1 to the beaten butter and sugar1 in turn with the grated cocoa-nut2 a little at a time of each1 stirring very well as you proceed4 ,then give the whole a hard stirring4 ,put the mixture into a deep white dish and bake it well4 ,send it to table cold1 with loaf-sugar sifted over the top4 ,you may season the mixture by stirring in1 at the last1 a tea-spoonful of mixed nutmeg and cinnamon finely powdered4 ,and you may add a table-spoonful of rose-brandy4 ,this pudding may be baked in puff-paste in two deep plates1 with a broad border of paste round the edge1 handsomely notched4 ,or it may be done without any paste beneath the mixture2 but merely a paste border round the edge of the dish1 which last is the better way4 ,paste at the bottom of these soft pudding-mixtures is usually tough and clammy1 from the almost impossibility of getting it thoroughly done2 and therefore it is best omitted1 as is now generally the case4 ,if there is no paste under it1 the pudding should be baked in the dish in which it is to go to table4 ,unless the oven is so hot as to burn the pudding1 no dish will be injured by baking4 ,no pie or pudding should be sent to table in any thing inferior to white-ware4 ,,pine-,,apple ,,pudding4--,take half a pound of grated pine-apple2 half a pound of powdered white sugar1 and a quarter of a pound of fresh butter4 ,put the sugar into a deep pan1 cut up the butter among it1 and stir them together till very light4 ,then add1 by degrees1 the grated pine-apple4 ,grate a small two-penny sponge-cake1 and mix it with a large tea-cup of rich cream1 and grate into it a small nutmeg1 or half a large one4 ,add this to the pine-apple mixture in the pan4 ,beat six eggs very light1 and stir them in gradually a little at a time4 ,stir the whole very hard1 after all the ingredients are put together4 ,butter a deep dish1 put in the mixture1 and bake it well4 ,if your dish has a broad rim1 lay round the edge a border of puff-paste1 cut into leaves resembling a wreath4 ,,an ,,almond ,,rice ,,pudding4--,blanch1 in boiling water1 three ounces of shelled bitter almonds1 afterwards throwing them into cold water4 ,pound them1 one at a time1 in a mortar1 till they become a smooth paste2 adding frequently1 as you pound them1 a few drops of rose-water1 to make them white and light1 and to prevent their oiling4 ,take a quart of rich1 unskimmed milk1 and stir into it1 gradually1 three large1 heaping table-spoonfuls of ground rice flour1 alternately with the pounded almonds1 and four heaping table-spoonfuls of powdered loaf-sugar4 ,set the mixture over the fire1 and boil and stir it till very thick4 ,then put it into a deep dish1 and set it away to cool4 ,when cold1 have ready the whites of two eggs beaten to a stiff froth1 and thickened with powdered sugar1 that has been melted in rose-water4 ,cover with this the surface of the pudding4 ,set it in an oven just long enough to be slightly coloured of a light brown4 ,send it to table cold4 ,,boiled ,,almond ,,pudding4--,blanch1 in boiling water1 a quarter of a pound of shelled sweet almonds1 and two ounces of shelled bitter almonds4 ,throw them into a pan of cold water1 as you blanch them4 ,afterwards pound them1 one at a time1 in a mortar2 adding to them1 as you proceed1 the beaten whites of two or three eggs1 a little at a time4 ,they must be pounded till they become a smooth paste2 mixing together the sweet and the bitter almonds1 and removing them1 as you go on1 from the mortar to a plate4 ,then set them in a cool place4 ,boil slowly a quart of cream1 or rich1 unskimmed milk1 with half a dozen blades of mace1 whole2 and half a nutmeg1 powdered4 ,it may simmer half an hour1 and when it comes to a boil1 take it off1 remove the mace1 and set the milk to cool4 ,beat eight eggs very light1 7omitting the whites of three17 and then add to them a heaped table-spoonful of flour4 ,stir the beaten eggs and the pounded almonds1 alternately1 into the pan of milk1 7after it has become quite cold17 add a table-spoonful of orange-flower or rose-water1 and stir the whole very hard4 ,have ready1 over the fire1 a pot of boiling water4 ,dip into it a thick pudding-cloth1 shake it out1 spread it open in a large empty pan1 dredge it well with flour1 and pour the pudding-mixture into it4 ,tie it very closely1 leaving sufficient space for the pudding to swell1 and plug the tying-place with a small lump of flour-and-water dough4 ,lay an old plate in the bottom of the pot of boiling water4 ,put in the pudding1 and turn it over in a quarter of an hour4 ,boil it very fast for an hour1 or more1 after it has commenced boiling2 replenishing the pot from a kettle of boiling water4 ,when the pudding is done1 dip it a moment into cold water2 then turn it out on a dish4 ,send it to table immediately1 with a sauce of sweetened cream1 flavoured with rose or orange-flower water4 ,,biscuit ,,puddings4--,grate some stale milk-biscuits1 till you have six heaping table-spoonfuls of fine crumbs4 ,then sift them through a coarse sieve4 ,beat six eggs very light1 and stir them into a pint of cream1 or rich1 unskimmed milk1 alternately with the biscuit crumbs1 a little of each at a time4 ,beat the mixture very hard1 and then butter some large breakfast-cups1 such as hold near half a pint4 ,nearly fill them with the batter4 ,set them immediately into a brisk oven1 and bake them half an hour1 or more4 ,this quantity will make five puddings4 ,serve them up hot in the cups1 and eat them with wine-sauce1 or with sauce of butter and sugar1 stirred to a cream1 and flavoured with nutmeg and lemon4 ,,marmalade ,,puddings4--,make the above mixture1 and1 when they are baked1 turn the puddings out of the cups1 make a slit or opening in the side of each1 and fill up the inside or cavity of each pudding with any sort of nice marmalade or jam2 taking care to fill them well4 ,then close the slit with your fingers4 ,they may be eaten warm or cold1 and require no other sauce than sweetened cream4 ,,an ,,excellent ,,corn-,,meal ,,pudding4--,boil a quart of rich milk1 and pour it scalding hot into a large pan4 ,stir in1 gradually1 a quart of sifted ,indian meal1 and a quarter of a pound of fresh butter2 adding the grated yellow rind of a lemon or orange4 ,squeeze the juice upon a quarter of a pound of brown sugar1 and stir that in also4 ,add a large tea-spoonful of powdered cinnamon4 ,have ready a pound of raisins1 seeded1 and cut in half1 and dredged thickly with wheat flour1 to prevent their sinking4 ,beat six eggs very light1 and stir them gradually into the mixture4 ,lastly1 stir in the raisins1 a few at a time1 and stir the whole very hard4 ,have ready a large pot of boiling water2 dip into it a square pudding-cloth1 shake it out1 and dredge it with flour4 ,spread out the cloth in a deep1 empty pan1 and pour into it the pudding-mixture4 ,tie it firmly1 leaving room for the pudding to swell4 ,put it into the pot of hot water1 and boil it four hours1 or five2 turning it several times1 while boiling2 and replenishing the water1 as it boils away1 with water kept hot1 for the purpose1 in a kettle4 ,when done1 take out the pudding from the pot2 dip it1 for a minute into cold water1 before you untie the cloth2 then turn it out into a dish1 and send it to table4 ,it should not be taken out of the pot till a minute or two before it is wanted4 ,eat it with wine-sauce2 or with butter1 white sugar nutmeg1 and lemon or orange-juice1 beaten together to a light cream4 ,what is left1 may be tied again in a cloth1 and boiled for an hour1 next day4 ,instead of butter1 you may use a quarter of a pound of beef-suet1 minced as fine as possible4 ,,peach ,,indian ,,pudding4--,wash a pint1 or more1 of dried peaches2 then drain them well2 spread them on a large dish1 and set them in the sun1 or near the fire1 till all the water that remains about them is entirely exhaled4 ,boil a quart of rich milk2 mix it1 while hot1 with a pint of ,west ,india molasses1 and then set it away to cool4 ,chop1 very fine1 a quarter of a pound of beef-suet1 7veal-suet will do17 and stir it gradually into the milk1 a little at a time4 ,beat six eggs very light1 and stir them1 by degrees1 into the mixture1 in turn with as much yellow ,indian meal 7sifted7 as will make a moderately thick batter4 ,having dredged the peaches thickly with wheat flour1 to prevent their sinking1 add them1 one at a time1 to the mixture1 stirring it well2 and1 lastly1 stir in a table-spoonful of ground ginger1 or a tea-spoonful of powdered cinnamon4 ,dip a thick1 square pudding-cloth into boiling water1 then shake it out1 spread it open in a large pan1 dredge it with flour1 and pour in the pudding-mixture4 ,tie it fast2 leaving room for it to swell2 and plaster the tying-place with a bit of dough1 made of flour and water4 ,put the pudding into a large pot of boiling water1 with an old plate laid at the bottom1 and boil it from four to five or six hours1 filling up the pot1 as it boils away1 with hot water from a tea-kettle1 and turning the pudding frequently4 ,when done1 dip it in cold water1 lay it in a pan1 and turn it out of the cloth4 ,eat it with butter and sugar1 beaten to a cream1 and seasoned with powdered nutmeg4 ,if there is not time to boil the pudding several hours1 on the day you want it for dinner1 prepare it the day before2 boil it then all the afternoon1 and boil it again the following day4 ,indian puddings can scarcely be boiled too long4 ,they will be the better1 indeed1 for eight hours' boiling4 ,a ,,fine ,,indian ,,pudding4--,take a pound of raisins1 and cut them in half1 having first removed the seeds4 ,then spread them on a large dish1 and dredge them thickly with fine wheat flour1 turning them about1 that both sides may be well floured4 ,boil a quart of rich milk1 and when it has come to a boil1 take it off the fire1 and set it to cool4 ,transfer the half of this milk 7one pint7 to another pan1 and1 while it is still warm1 stir into it a quarter of a pound of butter1 cut into bits2 a quarter of a pound of brown sugar1 7or else a half pint of ,west ,india molasses17 mixed with the grated yellow rind of a large lemon or orange1 and also the juice4 ,add a large tea-spoonful of powdered cinnamon and nutmeg1 mixed1 and a glass of brandy4 ,beat eight eggs very light2 and1 when it is quite cold1 stir the eggs1 gradually1 into the other pint of milk4 ,then mix the ingredients of both pans together2 adding eight large table-spoonfuls of ,indian meal1 or enough to make a thick batter4 ,lastly1 mix in the floured raisins1 a few at a time1 stirring the whole very hard4 ,have ready1 over the fire1 a large pot of boiling water4 ,dip a square pudding-cloth into it2 shake it out2 spread it open over the inside of an empty pan1 and dredge it with flour2 pour the batter into it1 and tie it firmly2 leaving room for the pudding to swell4 ,plaster a small lump of flour-and-water dough upon the crevice of the tying-place1 to assist in keeping out the water1 which1 if it gets in1 will render the pudding heavy4 ,put it into the pot of hot water1 and boil it steadily for four1 five1 or six hours1 turning it frequently in the water4 ,it can scarcely be boiled too long4 ,keep at the fire a kettle of hot water1 to replenish the pudding-pot1 as it boils away4 ,do not take up the pudding1 till immediately before it is to go to table4 ,dip it into cold water1 and then turn it out of the cloth upon a dish4 ,eat it with wine-sauce1 or with butter1 sugar1 and nutmeg4 ,if enough of the pudding is left1 it may1 next day1 be tied in a cloth1 and re-boiled for an hour4 ,,raspberry ,,pudding4--,fill a deep dish with a quart of ripe raspberries1 well mixed with four or five large table-spoonfuls of powdered sugar4 ,as you put in the raspberries mash them slightly with the back of a spoon4 ,beat six eggs as light as possible1 and mix them with a pint of cream or rich unskimmed milk1 and four more spoonfuls of sugar1 adding some grated nutmeg4 ,pour this over the raspberries4 ,set the dish immediately into a moderate oven1 and bake the pudding about half an hour4 ,when done1 set the dish on ice1 or where it will become quite cold before it goes to table4 ,a similar pudding may be made with ripe currants1 picked from the stalks2 or with ripe cherries stoned4 ,a pine-apple pudding made in this way is excellent4 ,there must be as much pine-apple as will measure a quart1 after it is pared1 sliced1 and grated fine4 ,sweeten it well with loaf-sugar4 ,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 bread2 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 table have sugar at hand in case it should not be sweet enough4 ,,ripe ,,currant ,,pudding4--,take two quarts of fine ripe currants1 strip them from the stalks1 and mix with them a quarter of a pound of sugar4 ,make a paste of a pound and a half of sifted flour1 and three-quarters of a pound of the best fresh butter4 ,cut up half a pound of the butter into the pan of flour1 and rub the butter into the flour with your hands till it is thoroughly mixed all through4 ,mix with it barely as much cold water as will make it into a stiff dough4 ,if you use too much water the paste will be tough4 ,beat the lumps of dough on both sides with the rolling-pin4 ,then transfer it to your paste-board2 roll it out into a thin sheet1 and spread over it with a knife another quarter of a pound of butter4 ,then flour it1 fold it up1 and beat it again with the rolling-pin4 ,afterwards roll it out thicker4 ,put the currants into it1 and close the paste over the top in the manner of a large dumpling4 ,boil it in a cloth in the usual manner4 ,it will require two hours or more4 ,eat it with sugar4 ,you may make the paste of minced suet instead of butter4 ,,cherry ,,pudding may be made as above1 first stoning the cherries1 which should be ripe and red1 and made very sweet with sugar4 ,,gooseberry ,,pudding4--,take a quart or more of full-grown green gooseberries4 ,pick off the tops and tails1 and as you do so1 lay the gooseberries in a pan4 ,then pour on sufficient boiling water to scald them thoroughly1 cover the pan1 and let the gooseberries stand till they grow cold4 ,next put them into a sieve and drain off the water4 ,while the gooseberries are cooling1 prepare a paste for them4 ,take six ounces of fresh beef-suet2 weighed after you have trimmed it1 and removed the strings4 ,mince it as finely as possible4 ,sift a pound of flour into a pan1 and rub the minced suet into it2 adding half a pint of cold water1 or barely enough to make it into a dough1 and a small salt-spoon of salt4 ,beat the lump of dough on all sides with the rolling-pin2 this will add to its lightness4 ,then transfer it to your paste-board1 and roll it out very evenly into a circular sheet4 ,when the gooseberries are cold1 mix with them half a pound of the best brown sugar1 and lay them in a heap in the middle of the sheet of paste4 ,close the paste over them in the manner of a large dumpling4 ,have ready a pot of boiling water4 ,dip your pudding cloth into it2 shake it out2 spread it open in a broad pan2 and dredge it with flour4 ,then lay the pudding in it1 and tie the cloth very firmly1 but leaving room for the pudding to swell4 ,stop up the crevice at the tying-place with a small lump of stiff dough made of flour and water4 ,put the pudding into the pot1 7which should be boiling hard at the time17 having placed an old plate at the bottom as a preventive to the pudding sticking there1 and scorching4 ,after it has been in fifteen minutes1 turn it with a fork4 ,if the water boils away replenish it with more hot water from a kettle4 ,boil the pudding three hours or more4 ,then take it up1 dip it into cold water and turn it out into a dish4 ,send it to table hot1 and eat it with additional sugar4 ,if too much sugar is put in with the gooseberries at first1 and boiled with them1 it will render them tough4 ,it is best to depend chiefly on sweetening them at table4 ,a similar pudding may be made of currants either green or ripe4 ,they will not require scalding4 ,the paste may be of fresh butter instead of suet4 ,a ,,raisin ,,pudding4--,stone a pound of large fine fresh raisins1 and cut them in half4 ,if using the sultana1 or seedless raisins1 you may leave them whole4 ,spread the raisins on a large flat dish2 and mix with them the yellow rind of a large fresh lemon1 or orange4 ,this rind must be pared off as thin as possible1 and cut into very small slips4 ,dredge the raisins and peel thickly with flour to prevent their sinking or clodding1 tumbling them about with your hands that they may be well floured all over4 ,mix the juice of the lemon or orange with five or six large table-spoonfuls of sugar heaped up4 ,mince1 as finely as possible1 half a pound of beef-suet4 ,beat six eggs very light1 and then stir into them1 gradually1 the suet and the sugar1 in turn with six heaped table-spoonfuls of sifted flour4 ,then add by degrees the fruit and a powdered nutmeg4 ,lastly1 stir in gradually a pint of rich milk4 ,stir the whole very hard4 ,scald a large square pudding-cloth2 shake it out2 spread it open in a deep pan2 dredge it with flour2 put in the pudding-mixture1 and tie the cloth firmly4 ,it should be little more than three-quarters full1 that the pudding may have room to swell4 ,mix with flour and water a small lump of stiff dough1 and plaster it on the tying-place to prevent the water getting inside4 ,have ready a pot full of boiling water2 and put in the pudding1 having laid an old plate at the bottom of the pot1 to keep it from burning if it should sink4 ,turn the pudding several times while boiling4 ,it should boil hard at least four hours1 7five will not be too long17 and if the water boils away so as not entirely to cover the whole of the bag it must be replenished from a boiling kettle4 ,take up the pudding immediately before it is to go to table4 ,dip it in cold water for an instant1 then turn it out of the cloth into a dish1 and serve it up hot4 ,eat it with wine-sauce2 or with butter and sugar beaten to a cream4 ,,mince ,,pudding4--,take a pound and a half of mince-meat1 and sift three-quarters of a pound of flour4 ,beat six eggs very light1 and stir into them1 alternately1 the mince-meat and the flour1 a little at a time of each4 ,stir the whole very hard4 ,have ready a pudding-cloth dipped into a pot of boiling water1 then shook out1 and dredged with flour4 ,spread out the cloth in a large pan1 and pour into it the pudding4 ,tie it tightly1 leaving room for the pudding to swell2 and stop up the tying-place with a small bit of dough made of flour and water4 ,put it immediately into a large pot of boiling water1 having an old plate at the bottom to keep the pudding from scorching4 ,boil it steadily five or six hours1 turning it in the pot every hour4 ,as the water boils away1 replenish it from a kettle of water that is kept boiling hard4 ,do not turn out the pudding till immediately before it is sent to table4 ,eat it with wine-sauce4 ,this pudding is excellent4 ,the mince-meat is the same that is prepared for mince-pies4 ,a ,,temperance ,,plum ,,pudding4--,take a pound of the best raisins1 and cut them in half1 after removing the seeds4 ,or use sultana raisins that have no seeds4 ,pick1 and wash clean1 a pound of currants1 and dry them before the fire1 spread out on a large flat dish4 ,cut into slips half a pound of citron4 ,then mix together1 on the same dish1 the currants1 the raisins1 and the citron1 and dredge them thickly with flour to prevent their sinking or clodding in the pudding2 tumbling them about with your hands till they are all over well-covered with the flour4 ,mince very fine a pound of beef-suet4 ,mix a pint of ,west ,india molasses with a pint of rich milk4 ,sift into a pan a pound of flour4 ,in another pan beat eight eggs very light4 ,stir the beaten eggs1 gradually1 into the mixed molasses and milk2 alternately with the flour1 and half a pound of sugar1 7which should previously be crushed smooth by roiling it with a rolling-pin17 a little at a time of each4 ,then add1 by degrees1 the fruit and the suet1 a little of each alternately4 ,beat and stir the whole very hard1 till all the ingredients are thoroughly mixed4 ,take a large clean square cloth of coarse strong linen1 dip it in boiling water1 shake it1 spread it out in a large pan1 and dredge it with flour to prevent the pudding from sticking to it when boiled4 ,then pour the pudding-mixture into the cloth2 leave room for it to swell1 and tie it firmly1 plastering up the tying-place with a bit of coarse dough made of flour and water4 ,have ready a large pot full of water1 and boiling hard4 ,put in the pudding1 and boil it well from six to eight hours4 ,less than six will not be sufficient1 and eight hours will not be too long4 ,turn it several times while boiling1 and keep at hand a kettle of hot water to replenish the pot as it boils away4 ,do not take it up till immediately before it is wanted on the table4 ,then dip it for a moment into cold water1 untie the cloth1 and turn out the pudding4 ,serve it up with a sauce-boat of sweetened cream1 seasoned with nutmeg2 or with butter and sugar beaten together till light and white1 and flavoured with lemon4 ,what is left of the pudding may be tied up in a cloth and boiled again next day for an hour or more4 ,it will be equally as nice as on the first day4 ,this is a much better way of re-cooking than to slice and fry it4 ,this pudding may be made with sifted yellow ,indian meal1 instead of wheat flour4 ,,marrow ,,pudding4--,grate a quarter of a pound of sponge-cake1 and mix with it a quarter of a pound of beef-marrow1 finely minced4 ,add the grated peel and the juice of a large lemon or orange2 half a grated nutmeg2 and four table-spoonfuls of sugar4 ,stone half a pound of very good fresh raisins1 cut them in half1 and dredge them well with flour4 ,beat four eggs very light1 and stir them gradually into half a pint of cream or rich milk4 ,mix it1 by degrees1 with the other ingredients4 ,lastly add the raisins1 a few at a time2 and stir the whole very hard4 ,butter a deep dish2 put in the mixture2 bake it an hour or more1 and send it to table warm1 with slips of candied citron stuck all over the top1 so as to stand upright4 ,for sauce have white wine1 mixed with sugar and lemon juice4 ,this pudding may be boiled in a cloth4 ,it will require three hours' boiling4 ,,transparent ,,pudding4--,warm half a pound of fresh butter1 but do not allow it to melt4 ,mix with it half a pound of powdered loaf-sugar1 and stir them together till they are perfectly light4 ,add a small nutmeg grated1 or half a large one4 ,beat eight eggs as light as possible2 and stir them gradually into the butter and sugar4 ,finish with sufficient extract of roses to give it a fine flavour4 ,stir the whole very hard2 butter a deep dish1 put in the mixture1 and bake it half an hour4 ,serve it up cold4 ,you may bake this pudding in puff-paste4 ,,tapioca ,,pudding4--,put four large table-spoonfuls of tapioca into a quart of milk1 and let it stand all night4 ,in the morning put half a pint of milk into a small sauce-pan1 and boil in it a large stick of cinnamon broken up1 and a handful of bitter almonds or peach-kernels broken small4 ,keep it covered and boil it slowly1 till highly flavoured with the cinnamon and almond1 which must then be strained out1 and the milk mixed with that which has the tapioca in it4 ,put it into a tin vessel or one lined with porcelain1 and boil it till it becomes very thick with the dissolved tapioca2 stirring it frequently down to the bottom4 ,add a piece of fresh butter as large as an egg2 a quarter of a pound of sugar1 and four well-beaten eggs stirred in gradually2 a table-spoonful of brandy2 and a grated nutmeg4 ,stir the whole well together1 put it into a deep dish1 and bake it an hour4 ,instead of boiling bitter almonds with the cinnamon in the extra half pint of milk1 you may boil the cinnamon only4 ,and when you are afterwards finishing the whole mixture1 stir in a table-spoonful of peach-water at the last4 ,tapioca is to be bought at the grocer's1 and also at the druggist's4 ,,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 flavoured 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 them1 gradually1 into the mixture4 ,add some grated nutmeg4 ,stir the whole very hard2 put it into a deep dish2 and set it immediately into the oven4 ,keep it baking steadily for an hour4 ,it should then be done4 ,it may be eaten either warm or cold4 ,to ornament it1 have ready some sweet almonds blanched whole1 and then split in half4 ,place six of them on the centre of the pudding1 so as to form a star4 ,lay others in lines like rays diverging from the star1 and place the remainder in a circle near the edge of the pudding4 ,any pudding may be ornamented as above4 ,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 stand1 undisturbed1 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-kernels1 broken small2 or a small bunch of fresh peach-leaves1 with two large sticks of cinnamon broken up4 ,boil this milk slowly1 7keeping it covered17 and when it tastes strongly of the flavouring 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 rusk 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 sauce1 sweetened thick cream flavoured with rose-water1 and grated nutmeg4 ,or powdered loaf-sugar and fresh butter stirred together in equal portions1 and seasoned with lemon and nutmeg4 ,another way in making a souffl pudding1 instead of boiling the flavouring in a separate half pint of milk1 is1 after making the custard of cold milk1 sugar1 and eggs1 to stir into it a wine-glass of peach-water1 rose-water1 or orange-flower water2 or else two table-spoonfuls of ,oliver's extract of vanilla4 ,or you may flavour it with the yellow rind of a large lemon rubbed off upon some lumps of the sugar before it is powdered4 ,a ,,charlotte ,,pudding4--,have ready a sufficiency of dried peaches that have been stewed very soft1 and flavoured1 while stewing1 with the yellow rind of one or two oranges1 pared very thin and cut into small slips4 ,the stewed peaches must be mashed very smooth4 ,take a deep dish1 and cover the inside with a layer of brown sugar mixed with powdered cinnamon or nutmeg4 ,upon this put a layer of thin slices of bread and butter with all the crust pared off2 turning the buttered side downward4 ,next put on a thick layer of the stewed peaches4 ,then more sugar and spice2 then more bread and butter1 and then another layer of peach4 ,proceed thus till the dish is full2 and cover the top slightly with grated bread-crumbs4 ,put it into a moderate oven2 and bake it brown4 ,it may be eaten either warm or cold4 ,instead of peaches1 you may make this pudding of stewed apple flavoured with lemon2 or with stewed goose-berries made very sweet with brown sugar4 ,if you use goose-berries1 the spice should be nutmeg1 not cinnamon4 ,a ,,novice',s ,,pudding4--,beat to a stiff froth the whites only of eight eggs4 ,then beat into them half a pound of powdered white sugar--a tea-spoonful at a time4 ,stir into a pint of rich cream or unskimmed milk a wine-glass of rose-water1 or a table-spoonful of extract of roses4 ,you may substitute two table-spoonfuls of extract of vanilla2 or two of peach water4 ,stir the beaten egg and sugar into the milk1 alternately with four ounces of sifted flour1 a spoonful at a time4 ,beat the whole very hard2 put it into a deep dish1 well-buttered1 and set it immediately into a rather quick oven1 and bake it well4 ,serve it up warm2 and eat it with butter and white sugar beaten to a cream1 and flavoured in the same manner as the pudding4 ,this pudding will be found very white and delicate4 ,it is peculiarly excellent made with melted ice-cream that has been left4 ,,chocolate ,,pudding4--,have the best and strongest ,american chocolate or cocoa4 ,baker's prepared cocoa will be found excellent for all chocolate purposes2 better indeed than any thing else1 as it is pure1 and without any adulteration of animal fat1 being also very strong1 and communicating a high flavour4 ,of this1 scrape down1 very fine1 two ounces or more4 ,add to it a tea-spoonful of mixed spice1 namely1 powdered nutmeg and cinnamon4 ,put it into a very clean sauce-pan1 and pour on a quart of rich milk1 stirring it well4 ,set it over the fire1 or on hot coals2 cover it2 and let it come to a boil4 ,then remove the lid2 stir up the chocolate from the bottom1 and press out all lumps4 ,then return it to the fire1 and when thoroughly dissolved and very smooth1 it is done4 ,next stir in1 gradually1 while the chocolate is still boiling-hot1 a quarter of a pound or more of powdered loaf-sugar4 ,if you use such white sugar as is bought ready powdered1 you must have near half a pound1 as that sugar has very little strength1 being now adulterated with ground starch4 ,when the chocolate is well sweetened1 set it away to cool4 ,beat eight eggs very light1 and pour them through a strainer into the pan of chocolate1 when it is quite cold4 ,stir the whole very hard4 ,then put it into the oven1 and bake it well4 ,try it when you think it done1 with the twig from a broom4 ,if on putting the twig into the middle of the pudding1 and sticking it quite down to the bottom1 the twig comes out clean1 and with nothing clammy adhering to it1 the pudding is then sufficiently baked4 ,it should be eaten cold4 ,sift white sugar thickly over it before it goes to table4 ,it will be found very nice4 ,this pudding will bake best by sitting the pan in a dutch oven half-filled with boiling water4 ,,maccaroni ,,pudding4--,boil a quarter of a pound of maccaroni in a pint of rich unskimmed milk1 with a handful of blanched bitter almonds or peach-kernels1 and two sticks of cinnamon broken into pieces4 ,it must boil till the maccaroni is soft1 and dissolving4 ,then remove the bitter almonds and the cinnamon2 stir in1 while it is hot1 a quarter of a pound of fresh butter1 a quarter of a pound of powdered sugar1 and half a pint of rich cream4 ,mix all well1 and beat it hard4 ,then beat four eggs till very thick and light1 and stir them gradually into the mixture after it has cooled4 ,add a grated nutmeg1 and a table-spoonful of brandy4 ,butter a deep dish2 put in the mixture2 set it directly into the oven1 and bake it4 ,vermicelli pudding may be made as above4 ,also a ground rice pudding4 ,a ,,lady',s ,,pudding4--,rub off on lumps of loaf sugar the yellow rind of one large lemon1 or two small ones4 ,then crush that sugar1 and add more to it till you have four heaped table-spoonfuls4 ,beat to a stiff froth the whites only of four eggs4 ,then gradually add the sugar 7a little at a time7 to the beaten white of egg4 ,have ready in a pan1 a pint of cream or rich unskimmed milk4 ,stir into it by degrees the mixture of white of egg and sugar1 alternately with four heaped table-spoonfuls or four ounces of sifted flour4 ,when the whole is mixed1 stir it long and hard2 and then transfer it to a deep dish1 the inside of which must be slightly buttered4 ,bake it from half an hour to three quarters2 and when done sift powdered sugar over the top4 ,send it to table warm1 with a sauce of equal quantities of fresh butter and powdered white sugar stirred together to a light cream1 and flavoured with lemon-juice and grated nutmeg4 ,this pudding will be found very delicate4 ,for a large one1 take the whites of eight eggs1 the rind of two large lemons1 half a pound of sugar1 a quart of cream or rich milk1 and eight heaped table-spoonfuls of flour4 ,,boiled ,,lemon ,,pudding4--,grate very fine as many bread-crumbs as will weigh half a pound4 ,take half a pound of broken up loaf-sugar1 and on some of the lumps rub off the yellow rind of two large lemons1 or three small ones1 having first rolled the lemons under your hand upon a table to increase the juice4 ,then powder finely all the sugar1 including the lumps on which the lemon-rind has been rubbed4 ,cut up in a deep pan a quarter of a pound of fresh butter4 ,add to it half the powdered sugar1 and stir them hard together till very light and thick4 ,beat six eggs till as light as possible2 and then 7having stirred in two table-spoonfuls of sifted flour7 add them gradually to the beaten butter and sugar1 in turn with the bread crumbs1 a little at a time of each4 ,squeeze the juice of the lemons through a strainer1 and mix it with the remaining sugar4 ,then add that sugar1 gradually1 to the other ingredients1 and stir the whole very hard4 ,have ready a pudding-cloth dipped in boiling water1 shaken out1 spread open over a pan1 and then dredged with flour4 ,put in the pudding-mixture1 and tie it firmly1 leaving room for it to swell1 and not forgetting to stop up the little aperture at the tying-place with a bit of flour-and-water dough4 ,put the pudding into a large pot of boiling water1 and keep it boiling steadily for two hours or more1 turning it several times in the pot4 ,serve it up hot1 accompanied by a cold sauce of equal portions of powdered white sugar and fresh butter1 beaten together to a cream1 and flavoured with lemon-juice and nutmeg4 ,you may boil it in a pudding-mould1 with a hole or cavity in the centre4 ,after turning it out on the dish1 fill up the hole with the above-mentioned sauce1 heaping high in the middle4 ,for this purpose the sauce should be made rather stiff1 allowing more sugar and less butter4 ,a boiled orange pudding may be made in the same manner4 ,,potatoe-,,flour ,,pudding4--,boil a quart of rich milk2 and while boiling1 stir in gradually a quarter of a pound of potatoe-flour well pulverized2 add a quarter of a pound of sugar1 three ounces of butter1 and a tea-spoonful of powdered nutmeg and cinnamon4 ,when it has thoroughly boiled1 set it to cool4 ,when cold1 stir in1 by degrees1 four eggs well beaten4 ,put it into a deep dish1 and bake it half an hour4 ,send it to table cold with white sugar sifted over the top4 ,,green ,,custard4--,pound in a marble or white-ware mortar a sufficient quantity of fresh spinach1 till you have extracted as much green juice as will half fill a half-pint tumbler1 or two common-sized wine-glasses4 ,mix this quantity of spinach juice with a quart of rich unskimmed milk1 and a quarter of a pound of loaf-sugar1 broken very small4 ,flavour it with a wine-glass of peach water1 or with the yellow rind of two large lemons grated off on some of the largest lumps of the sugar4 ,or1 for the flavouring1 you may use a vanilla bean1 or a handful of bitter almonds or peach-kernels1 boiled a long time in half a pint of milk1 which must then be strained1 and mixed with the other milk4 ,beat very light eight eggs1 or the yolks only of sixteen2 mix them with the milk1 c41 7having first strained the beaten eggs17 and having stirred the whole very hard1 pour it into a white-ware pitcher1 and set it into a pot rather more than half-full of boiling water4 ,place it on a stove or a bed of hot coals on the hearth1 and stir it to the bottom1 and watch it continually till it has almost come to a boil4 ,when very near boiling1 take it off the fire immediately2 for if it quite boils1 it will curdle4 ,set it away to get cold4 ,when lukewarm it will be an improvement to stir into it two table-spoonfuls or more of rose-water4 ,cover the bottom of a large glass-bowl or a deep dish1 with slices of sponge-cake or ,naples biscuit4 ,then put on green sweetmeats1 such as preserved goose-berries1 green gages1 green grapes1 or green citron melon4 ,when the custard is quite cold pour it on1 and fill up the bowl with it4 ,if made as above1 this will be found both delicious and ornamental for a dessert1 or supper table4 ,it may be served up in glass cups2 putting into the bottom of each cup a portion of sponge-cake1 then a portion of green sweetmeats1 and then filling up with the green custard after it has become cold4 ,pistachio-nuts pounded in a mortar will give a fine green colour4 ,,red ,,custard--,may be made according to the foregoing receipt1 only colouring it red by adding a teacup-full of milk1 in which has been steeped a small thin muslin bag filled with alkanet4 ,instead of green sweet-meats1 use preserved cherries1 strawberries1 or raspberries4 ,alkanet is to be bought at the druggists1 is very cheap1 perfectly innoxious1 and is now much used for colouring confectionary4 ,the colour it imparts is more beautiful than any other red4 ,you may obtain a good red colouring by pounding boiled beets in a mortar4 ,pounded beet-leaves will also furnish a juice for colouring red4 ,,gelatine ,,custard4--,soak half an ounce of gelatine for three or four hours in a pan of cold water4 ,have ready a quart of milk4 ,boil in half a pint of it a bunch of peach-leaves1 or a handful of bitter almonds broken up2 also1 a stick of cinnamon broken in pieces4 ,when it is highly flavoured1 strain this milk into the pan that contains the rest4 ,beat four eggs very light1 and mix them gradually with the milk1 adding1 by degrees1 the gelatine1 7well drained17 and four heaping table-spoonfuls of sugar4 ,set it over a slow fire and boil it1 stirring it frequently4 ,as soon as the gelatine is entirely dissolved1 and thoroughly mixed1 the custard will be done4 ,transfer it to a deep dish or to cups1 and set it on ice or in a cold place till wanted4 ,,indian ,,puffs4--,boil a quart of milk2 and when it has come to a boil1 stir into it1 gradually1 eight large table-spoonfuls of ,indian meal2 four large table-spoonfuls of powdered sugar2 and a grated nutmeg4 ,stir it hard2 letting it boil a quarter of an hour after all the ,indian meal is in4 ,then take it up1 and set it to cool4 ,while cooling1 beat eight eggs as light as possible1 and stir them1 gradually1 into the batter when it is quite cold4 ,butter some large tea-cups2 nearly fill them with the mixture2 set them into a moderate oven2 and bake them well4 ,send them to table warm1 and eat them with butter and molasses2 or with butter1 sugar1 lemon-juice1 and nutmeg stirred to a cream4 ,they must be turned out of the cups4 ,,sweetmeat ,,dumplings4--,make a paste of half a pound of fresh butter1 or finely minced suet1 and a pound of flour1 moistened with a very little cold water4 ,beat the lump of paste on all sides with a rolling-pin4 ,then roll it out into a sheet1 and divide it into equal portions4 ,lay on the middle of each two halves 7laid on each other7 of preserved peaches1 or quinces1 or large preserved plums4 ,then close the paste round the sweetmeat1 so as to form a dumpling4 ,have ready a pot of boiling water4 ,throw the dumplings into it1 tied up in little cloths1 and let them boil twenty-five minutes or half an hour4 ,try one first1 to see if they are done4 ,when quite done1 take them up1 dip them in cold water1 turn them out of the cloths1 and send the dumplings to table immediately4 ,eat them with sugar only1 or with sweetened cream4 ,these dumplings may be made with jam or marmalade1 formed into a heap or lump1 and laid in the centre of each piece of paste4 ,,altona ,,fritters4--,pare some fine pippin or bell-flower apples that are quite ripe1 and of the largest size4 ,then extract the cores with a tin apple-corer1 so as to leave the hole in the centre smooth and even4 ,spread the sliced apples on a large flat dish1 and squeeze on each slice some lemon-juice4 ,then sprinkle them thickly with powdered white sugar4 ,prepare a batter1 made in the proportion of eight eggs to a quart of rich milk1 and a pint and a half of sifted flour4 ,having beaten the eggs till very light and thick1 add them gradually to the milk in turn with the flour1 a little at a time of each1 and stir the whole very hard4 ,have ready1 over hot coals1 a skillet with a plentiful portion of the best fresh butter1 melted and boiling hard4 ,dip the slices of apple twice into the batter1 and then put them into the skillet of butter2 as many at a time as it will contain without danger of running into each other as they spread4 ,while they are frying1 keep shaking the skillet about1 holding it by the handle4 ,they will puff up very light1 and must be done of a bright brown4 ,take them out with a perforated skimmer1 that will drain off the butter4 ,have ready some powdered sugar1 flavoured with nutmeg or cinnamon4 ,roll the fritters in this1 and send them to table hot4 ,this is a ,german preparation of fritters1 and will be found excellent on trial4 ,they may be made of large peaches instead of apples2 paring the peaches1 and cutting them in two1 having removed the stones4 ,allow half a peach 7well sugared7 to each fritter4 ,you may fry these fritters in lard1 but they will not be so nice as if done in fresh butter4 ,,washington ,,fritters4--,boil four large potatoes2 peel them2 and1 when cold1 grate them as fine as possible4 ,mix well together two large table-spoonfuls of cream1 two table-spoonfuls of sweet white wine1 half a grated nutmeg1 two table-spoonfuls of powdered sugar1 and the juice of a lemon4 ,beat eight eggs very light1 7omitting the whites of two17 and then mix them gradually with the cream1 wine1 c41 alternately with the grated potatoe1 a little at a time of each4 ,beat the whole together at least a quarter of an hour after all the ingredients are mixed4 ,have ready1 in a frying-pan over the fire1 a large quantity of boiling lard2 and when the bubbling has subsided1 put in spoonfuls of the batter1 so as to make well-formed fritters4 ,fry them a light brown1 and take them up with a perforated skimmer1 so as to drain them from the lard4 ,lay them on a hot dish1 and send them immediately to table4 ,serve up with them1 in a boat1 a sauce made in the proportion of two glasses of white wine1 the juice of two lemons1 and a table-spoonful of peach-water1 or a glass of rose-water4 ,make the sauce very sweet with powdered white sugar1 and grate nutmeg into it4 ,these fritters may be made with boiled sweet potatoes1 grated when cold4 ,,wine ,,fritters4--,beat six eggs till very thick and smooth2 and when they are quite light1 beat into them1 gradually1 six table-spoonfuls of sweet malaga or muscadel wine1 and six table-spoonfuls of powdered white sugar4 ,have ready a sufficient number of large fresh milk biscuits1 split in two1 soaked in a bowl of sweet wine about five minutes1 and drained on a sieve4 ,put some fresh lard into a frying-pan1 and when it boils1 and has been skimmed1 dip each piece of the split biscuit into the batter of wine1 eggs1 and sugar1 and fry them a light brown4 ,when done1 take them up with a perforated skimmer1 and drain them well from the lard4 ,strew powdered white sugar over them4 ,,sweetmeat ,,fritters4--,having boiled a large beet till it is tender all through1 and scraped off the outside1 cut the beet into pieces1 and pound them in a marble mortar till you have extracted the juice4 ,then stir into a quart of milk enough of the beet-juice to give it a deep red colour4 ,beat seven eggs till very smooth and light1 and stir them gradually into the milk2 alternately with a pint and a half of sifted flour4 ,the red colour will look paler after the egg is mixed with the milk4 ,if you find it too pale1 add more beet-juice4 ,have ready some boiling lard in a frying-pan over the fire2 and when it has ceased to bubble1 and the surface has become smooth1 put in the mixture by spoonfuls1 so as to form round or oval cakes of an equal size1 and fry them a light brown4 ,if you find the batter too thin1 stir in a very little more flour4 ,as the fritters are done1 take them out1 on a perforated skimmer1 draining the lard back into the frying-pan4 ,dredge the fritters thickly with powdered sugar1 and lay on each some preserved peach1 plum1 or other sweetmeat4 ,you may heap on every one a table-spoonful or more of marmalade4 ,send them to table hot4 ,,green ,,fritters4--,are made as above2 but coloured with the juice of spinach1 extracted by pounding in a mortar4 ,,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 as soon as taken from the fire1 a piece of fresh butter1 the size of an egg4 ,cover the pan1 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 them1 by degrees1 into the mixture4 ,lastly1 add the currants1 a few at a time2 and beat the whole very hard4 ,it should be a thick batter4 ,if you find it too thin1 add a little flour4 ,have ready over the fire 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 ,instead of currants1 you may use sultana raisins1 cut in half and well floured4 ,,indian ,,fritters4--,having beaten eight eggs very light1 stir them gradually into a quart of rich milk1 in turn with twelve large table-spoonfuls of yellow ,indian meal1 adding a salt-spoon of salt4 ,when all is in1 stir the whole very hard4 ,have ready over a clear fire1 in a pot or a large frying-pan1 a pound of fresh lard1 boiling fast4 ,drop the batter into it1 a ladleful at a time4 ,if you find the batter too thin1 stir into it a little more ,indian meal4 ,as the lard boils away1 replenish it with more4 ,as fast as they are done1 take out each fritter with a perforated skimmer2 through the holes of which let the lard drip back into the pot4 ,the fritters must all be well drained4 ,send them to table hot1 and eat them with wine and sugar1 or with molasses4 ,in cooking these fritters1 you may drop in three or four1 one immediately after another2 and they will not run1 if the lard is boiling fast1 and the batter thick enough1 and made with the proper number of eggs4 ,,very ,,fine ,,mince-,,meat4--,boil two beef's tongues1 7perfectly fresh17 and1 when cold1 skin and mince them2 including the fat about the roots4 ,mince1 also1 one pound of beef-suet1 and mix it with the chopped tongues4 ,add four nutmegs powdered2 two ounces of powdered cinnamon2 and an ounce of powdered mace1 with a table-spoonful of powdered cloves4 ,pick clean1 wash1 and dry three pounds of ,zante currants4 ,seed and chop three pounds of the best raisins4 ,mix the fruit with the other ingredients1 adding a pound of citron sliced1 and the grated yellow rind1 and the juice of three large lemons or oranges4 ,sweeten the mixture with two pounds of sugar1 and moisten it with a quart of excellent brandy1 and a quart of sherry or ,madeira wine4 ,having thoroughly mixed the whole1 pack it down1 hard1 into small stone jars1 covering them closely1 and pasting strong white paper over the lids4 ,do not add the apples till you take out the mince-meat for use1 as it keeps better without them4 ,then take a sufficient number of pippins or bell-flowers1 pare1 core and chop them1 and mix them with the mince-meat1 allowing three large apples to a pint of mince-meat4 ,their freshness will improve the flavour4 ,it is best to make mince-meat two or three times during the winter2 as it will not continue very good longer than five or six weeks4 ,whenever you take any out of the jars1 put some additional brandy to the remainder4 ,for mince-meat1 and all other purposes1 use none but the best raisins4 ,what are called cooking raisins1 7like cooking butter and cooking wine17 injure instead of improving the articles with which they are mixed4 ,all things of bad quality are unwholesome as well as unpalatable4 ,it is better to do without mince-pies1 plum-puddings and plum-cakes1 than to spoil them with hard1 dried up1 indigestible raisins2 to say nothing of the trouble of stoning and stemming them1 when they are nearly all seeds and stems4 ,,temperance ,,mince-,,meat4--,take three pounds of the lean of a round of fresh beef1 that has been boiled the day before4 ,it must be thoroughly boiled1 and very tender4 ,mince it1 as finely as possible1 with a chopping-knife2 and add to it two pounds of beef-suet1 cleared from the skin and filaments1 and minced very small4 ,mix the suet and the lean beef well together2 and add a pound of brown sugar4 ,pick1 wash1 and dry before the fire1 two pounds of ,zante currants4 ,seed and chop two pounds of the best raisins4 ,sultana raisins have no seeds1 and are therefore the most convenient for all cookery purposes4 ,grate the yellow rind of three large lemons or oranges into a saucer1 and squeeze upon it their juice1 through a strainer4 ,mix this with the currants and raisins4 ,prepare a heaped-up table-spoonful of powdered cinnamon2 the same quantity of powdered ginger2 a heaped tea-spoonful of powdered nutmeg2 the same of powdered cloves2 and the same of powdered mace4 ,mix all these spices into a quart of the best ,west ,india molasses4 ,then mix well together the meat and the fruit2 and wet the whole with the spiced molasses2 of which you must have enough to make the mixture very moist1 but not too thin4 ,if you want the mince-meat for immediate use1 add to it four pounds of minced apple4 ,the apples for this purpose should be pippins or bell-flowers1 pared1 cored1 quartered1 and chopped fine4 ,add1 also1 half a pound of citron1 not minced1 but cut into long slips4 ,if you intend the mince-meat for keeping1 do not add the apple and citron until you are about to make the pies1 as it will keep better without them4 ,mix all the other articles thoroughly1 and pack down the mince-meat1 hard1 in small stone jars4 ,lay upon the top of it1 a round of thin white paper1 dipped in molasses1 and cut exactly to fit the inside circumference of the jar4 ,secure the jars closely with flat1 tight-fitting corks1 and then with a lid2 and paste paper down over the top on the outside4 ,west ,india molasses will be found a good substitute for the wine and brandy generally used to moisten mince-meat4 ,,transparent ,,paste4--,take twelve ounces 7or a pint and a half7 of the best fresh butter4 ,wash and squeeze it through several cold waters1 and press out whatever milk may remain about it4 ,then set it over the fire to soften all through2 but do not allow it to melt1 so as to become liquid or oily4 ,beat two eggs till very light and smooth2 and when the butter is cool1 stir the eggs into it1 adding1 very gradually1 a pound of sifted flour that has been dried before the fire4 ,mix the whole into a lump of soft dough1 and beat it well on all sides with the rolling-pin4 ,then transfer it to a paste-board1 and roll it out thin4 ,as quickly as possible butter some tart-pans1 and line them with the paste2 then brush it lightly with a little cold water1 and sift on1 thickly1 some powdered sugar4 ,they must be baked empty4 ,set them immediately in a rather brisk oven1 and bake them a light brown4 ,when cool1 turn them out1 and fill them with marmalade1 jam1 or any very nice sweetmeats4 ,if properly made and baked1 this paste looks very handsome4 ,it may be baked in large patty-pans the size of soup-plates4 ,,light ,,paste4--,sift into a pan three quarters of a pound of flour1 and another quarter on a plate4 ,beat the whites of two eggs to a stiff froth1 and mix them with a wine-glass or more of cold water4 ,with this wet the flour to a stiff paste2 and when it is formed into a lump1 beat it on all sides with the rolling-pin4 ,then lay it on the paste-board1 and roll it out into a thin sheet4 ,use the extra quarter of flour for sprinkling and rolling4 ,have ready three quarters of a pound of the best fresh butter1 divided into three portions4 ,cover the sheet with one portion of the butter1 placed all over it in bits of equal size1 and laid on at equal distances4 ,then sprinkle on a little flour2 fold up the sheet of paste2 flour it slightly when folded2 roll it out again2 and put on in the same manner another portion of the butter2 then flour it slightly2 fold it up2 roll it out again2 and add the third division of butter4 ,then fold it1 flour it1 and give it a hard final rolling1 always moving the rolling-pin from you instead of towards you4 ,the paste will then be ready for any nice purpose4 ,,orange ,,tarts4--,take six or seven fine large sweet oranges2 roll them under your hand on a table to increase the juice1 and then squeeze them through a strainer over half a pound or more of powdered loaf-sugar4 ,mix the orange-juice and the sugar thoroughly together4 ,use none of the peel4 ,break twelve eggs into a large shallow pan1 and beat them till thick and smooth4 ,then stir in1 gradually1 the orange-juice and sugar4 ,have ready a sufficiency of the best puff-paste1 roll it out thin1 and line some patty-pans with it1 having first buttered them inside4 ,then fill them with the orange-mixture1 and set them immediately into a rather brisk oven4 ,bake the tarts a light brown2 and when done1 set them to cool4 ,when quite cold1 take them out of the patty-pans1 put them on a large dish1 and grate sugar over their tops4 ,lemon tarts may be made in a similar manner1 but they require double the quantity of sugar4 ,for baking tarts it is well to use 7instead of tin patty-pans7 small deep plates of china or white-ware1 with broad flat edges1 like little soup-plates4 ,you can then have all round the edge a rim of paste ornamentally notched4 ,in notching the edge of a tart1 7this must1 of course1 be done before it goes into the oven17 use a sharp knife4 ,make the cuts at equal distances about an inch broad1 so as to form squares4 ,turn upwards one square1 and leave the next one down2 and so on all round the edge4 ,this is the chevaux-de-frize pattern4 ,for the shell-pattern1 having notched the edge of the paste into squares1 turn up one half of every square1 giving the corner a fold down4 ,the paste should always be thickest round the rim or edge4 ,all tarts are best the day they are baked2 but they should never be sent to table warm4 ,a ,,very ,,fine ,,charlotte ,,russe4--,boil a vanilla bean and a few blades of mace in half a pint of rich milk till it is highly flavoured4 ,then take out the bean2 wipe it2 and put it away for another time1 and remove the mace also4 ,mix the flavoured milk with a large half-pint of cream4 ,beat four or five eggs till very light and thick2 strain them1 and add them gradually to the cream1 7when it is entirely cold17 to make a rich custard4 ,set this custard over the fire1 7stirring it all the time17 and before it comes to a hard boil1 take it off1 and set it on ice4 ,have ready1 in another sauce-pan1 an ounce of the best ,russia isinglass boiled to a thick jelly in a half pint of water4 ,when the custard and isinglass are both cold1 7but not hard17 mix them well together1 and add four table-spoonfuls of powdered loaf-sugar4 ,then take half a pound of loaf-sugar in lumps1 and rub on them the yellow rind of two lemons4 ,mix together the strained juice of the lemons1 and two glasses of sherry or madeira1 and a glass of brandy2 pour it upon the sugar2 and when the sugar is entirely dissolved1 mix it with a quart of rich cream1 and whip it with rods or a whisk to a stiff froth4 ,take off the froth as it stiffens1 and add it gradually to the custard1 stirring it very hard1 at the time2 and also after the whole is mixed4 ,then set it on ice4 ,cover the bottom of a handsome china dish or a glass bowl1 with sliced almond sponge-cake cut to fit4 ,then place round the sides slices of the cake all of the same shape and size1 making them wrap a little over each other4 ,pour in the mixture4 ,cover the top with a layer of cake cut very thin4 ,have ready an icing made in the usual manner of beaten white of egg and powdered loaf-sugar2 and flavoured with rose or lemon4 ,spread it thickly and evenly over the surface of the top1 smoothing it with a broad knife dipped in cold water4 ,then set it on ice till wanted4 ,this ,charlotte ,russe is not to be turned out of the dish4 ,it may be made in two dishes4 ,instead of vanilla1 you may flavour the custard with a handful of peach-leaves1 or of broken up bitter almonds1 boiled in the first half-pint of milk1 and two large sticks of cinnamon broken in pieces4 ,when the icing on the top has about half-dried1 you may ornament it by sticking on ripe strawberries of equal size in circles1 stars1 or any fanciful figures4 ,or it may be decorated with white grapes1 each grape standing on end1 if oval or long shaped4 ,,another ,,charlotte ,,russe4--,take a large circular or oval lady cake1 and with a sharp knife cut out nicely the inside1 leaving the sides and bottom standing1 7about half an inch thick17 in the form of a mould4 ,make a rich boiled custard1 allowing eight eggs to a quart of unskimmed milk1 half a pint of which has been previously flavoured by boiling in it half a dozen blades of mace with a vanilla bean1 or a handful of shelled bitter almonds or peach-kernels blanched and broken up4 ,strain this flavoured milk and add it to the other4 ,then beat the eggs very light and stir them gradually into the milk4 ,set it over hot coals1 stirring it all the time1 but take it off before it comes to a boil1 or it will curdle4 ,have ready an ounce of isinglass boiled to a jelly in a little water4 ,when the custard and the isinglass are both cold 7not hard7 mix them well together and add sufficient powdered loaf-sugar to make it very sweet4 ,take a quart of rich cream that has been seasoned with extract of roses1 and whip it to a stiff froth4 ,take off the froth as it stiffens1 and add it gradually to the custard1 stirring it very hard after it is all in to prevent its separating4 ,fill with the mixture the scooped-out sponge cake4 ,then cover the whole with an icing made in the usual way of white of egg and sugar1 flavoured with rose or lemon4 ,then set it on ice till wanted4 ,,an ,,italian ,,charlotte4--,take a pint of rich cream2 set it on ice1 and beat and stir it till it becomes a solid froth4 ,then boil a vanilla bean in half a pint of rich milk till it is highly flavoured4 ,strain the milk1 and when cold mix with it six ounces of loaf-sugar and the beaten yolks of four eggs1 and set it over the fire1 or rather on a bed of hot coals4 ,boil it ten minutes1 stirring it frequently4 ,when it comes to a boil1 add half a pint of clear firm jelly-stock that has been made of calves' feet1 or else an ounce of isinglass that has been melted in barely as much boiling water as will cover it4 ,stir the mixture well1 and let it remain five minutes over the fire4 ,then take it off1 and place it on ice1 stirring it till it begins to thicken4 ,when it is about the consistence of very thick gruel1 add the whipped cream4 ,have ready an almond sponge cake1 baked in the form of a circular loaf4 ,with a sharp knife cut out the inside of this cake carefully and smoothly2 leaving the sides and bottom together1 so as to form a mould not quite an inch thick4 ,fill this up to the top with the ,charlotte mixture2 and placing a large plate beneath it1 set it on ice to congeal4 ,in the mean time1 prepare a meringue or icing of beaten white of egg1 thickened with powdered loaf-sugar1 and flavoured with extract of orange-flowers4 ,cover the top and sides of the ,charlotte with this icing2 spread on evenly1 and smoothed with a knife dipped in cold water4 ,ornament it with coloured sugar-jelly rings1 handsomely arranged1 or any other nice bonbons4 ,a ,,french ,,charlotte4--,lay in a deep dish or pan half a pound of bitter almond maccaroons 7chocolate maccaroons will be still better7 and pour on sufficient white wine to cover them well1 and let them stand till entirely dissolved4 ,whip to a stiff froth a pint of rich cream1 sweetened with sugar and flavoured with rose or lemon4 ,have ready a large circular almond sponge cake with the inside cut out1 so as to leave the sides and bottom standing in the form of a mould1 not quite an inch thick4 ,ornament the edge with a handsome border of icing4 ,in the bottom of this mould put the dissolved maccaroons2 over them a layer of thick jelly1 made of some very nice fruit2 and fill up with the whipped cream1 heaping it high in the centre4 ,this is a very fine ,charlotte1 and is easily made1 no cooking being required1 after the materials are collected4 ,a ,,sweet ,,omelet4--,break small in an earthen pan six maccaroons made with bitter almonds1 and mix with them a dozen orange-blossoms pounded to a paste4 ,if the orange-flowers are not quite blown1 the fragrance and flavour will be finer4 ,if more convenient1 substitute for the blossoms a large wine-glass of orange-flower water4 ,add six ounces of powdered loaf-sugar1 and mix all well together4 ,separate the whites from the yolks of six eggs4 ,beat the yolks in a broad earthen pan till very light and smooth1 and add to them1 gradually1 the other ingredients4 ,have ready the whites beaten to a stiff froth1 and stir them in at the last1 a little at a time4 ,put four ounces of fresh butter into an omelet pan 7or a small1 clean1 short-handled frying-pan1 tinned or enamelled inside47 ,set it over hot coals1 and when the butter is all melted put in the omelet-batter2 which some one should continue to beat till the last minute4 ,when the omelet has become hot and has begun to colour1 transfer it to a well-buttered dish4 ,place it instantly in a rather brisk oven and bake it from five to ten minutes1 till it is a light-yellowish brown1 and puffed up high4 ,sift powdered sugar over it as quickly as possible1 and carry it immediately to the dinner-table2 handing it round rapidly for every one to take a piece1 as it falls very soon4 ,these omelets are served up at dinner-parties immediately on the removal of the meats4 ,they must be made1 cooked1 served up1 and eaten with great celerity4 ,therefore it is not usual to commence mixing a sweet or souffle omelet1 till after the company has set down to dinner4 ,if exactly followed1 this receipt will be found excellent4 ,,sunderlands ,,or ,,jelly ,,puffs4--,take a broad pan1 and put into it a pint of rich milk1 and half a pound of the best fresh butter4 ,cut up the butter in the milk1 and1 if in cold weather1 set it in a warm place1 on the stove1 or on the hearth near the fire1 till the butter is quite soft2 but do not allow it to melt or oil2 it must be merely warmed so as to soften4 ,then take it off1 and with a knife stir the butter well through the milk till thoroughly mixed4 ,have ready half a pound of fine flour sifted into a deep dish4 ,in a broad pan beat eight eggs1 with a whisk1 till they are very thick and light4 ,then stir the beaten egg into the pan of milk and butter1 in turn with the sifted flour1 a little at a time of each4 ,stir the whole very hard1 and then put the mixture into buttered tea-cups1 filling them only two-thirds4 ,set them immediately into a brisk oven1 and bake them twenty minutes or more1 till they are well browned1 and puffed up very light4 ,then take them from the oven1 and with a knife open a slit in the side of each puff1 and carefully put in1 with a spoon1 sufficient fruit jelly or marmalade to fill up the whole inside or cavity4 ,afterwards close the slit1 and press it together with your fingers4 ,as you fill them1 lay each on a large dish2 and before they go to table1 sift powdered white sugar over them4 ,eat them cold4 ,if properly made they will be found delicious4 ,instead of jelly or marmalade1 you may fill the ,sunderlands with a rich boiled custard1 flavoured with vanilla or bitter almonds2 and made with yolk of egg1 omitting the whites4 ,or the filling may be of thick cream1 made very sweet with loaf sugar1 and flavoured with rose or peach water1 or with orange-flower water1 or with white wine4 ,,rhubarb ,,cups4--,take twenty stalks of green rhubarb2 cut them1 and boil them in a quart of water4 ,when it comes to a hard boil1 take it from the fire2 strain off the water2 drain the rhubarb as dry as possible1 and then mash it1 and make it very sweet with brown sugar4 ,have ready half a pint of rice1 that has been boiled in a quart of water1 till soft and dry4 ,mix the rhubarb and the rice well together2 beating them hard4 ,then mould it in cups slightly buttered1 and set them on ice1 or in a very cold place4 ,just before dinner1 turn them out on a large dish4 ,serve up with them1 in a bowl1 cream and sugar1 into which a nutmeg has been grated2 or else a sauce made of equal portions of fresh butter and powdered white sugar1 beaten together till very light1 and flavoured with powdered cinnamon1 or nutmeg1 and oil of lemon or lemon-juice4 ,,spanish ,,blanc-,,mange4--,weigh half a pound of broken-up loaf-sugar of the best quality4 ,on one of the pieces rub off the yellow rind of a large lemon4 ,then powder all the sugar1 and mix with it a pint of rich cream1 the juice of the lemon1 and half a pint 7not less7 of madeira or sherry4 ,stir the mixture very hard1 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 isinglass1 with one jill 7or two common-sized wine-glass-fulls7 of cold water4 ,set the pan over hot coals1 and boil it till the isinglass is completely dissolved1 and not the smallest lump remaining4 ,frequently1 while boiling1 stir it down to the bottom2 taking care not to let it scorch4 ,when the melted isinglass has become lukewarm1 stir it1 gradually1 into the mixture of other ingredients2 and then give the whole a hard stirring4 ,have ready two or three white-ware moulds1 that have just been dipped and rinsed in cold water4 ,fill them with the mixture1 and set them immediately on ice1 and in about two hours 7or perhaps more7 the blanc-mange will be congealed4 ,do not remove it from the ice till perfectly firm4 ,dip the moulds for a moment in lukewarm water2 then turn out the cream on glass dishes4 ,this will be found a delicious article for a dessert1 or an evening party1 provided the receipt is exactly followed4 ,we highly recommend it1 and know that if fairly tried1 precisely according to the above directions1 there can be no failure4 ,it is superior to any of the usual preparations of blanc-mange4 ,the wine 7which must be of excellent quality7 gives it a delicate and beautiful colour1 and a fine flavour4 ,,vanilla ,,blanc-,,mange4--,chip fine an ounce of the best isinglass1 and put it into a small sauce-pan1 with a jill of cold water1 and boil it till entirely dissolved4 ,in another sauce-pan boil half a pint of rich milk and a vanilla bean4 ,boil it1 7with the lid on17 till the flavour of the vanilla is well extracted4 ,whip a quart of rich cream to a stiff froth4 ,separate the whites and yolks of four eggs4 ,beat the whites till they stand alone4 ,then1 in another pan1 beat the yolks1 and when they are very light and smooth1 add to them1 gradually1 a quarter of a pound of powdered loaf-sugar1 beaten in very hard4 ,then 7having strained out the bean7 mix with the cream the milk in which it was boiled4 ,then beat in1 by degrees1 the yolk of egg and sugar2 then the white of egg2 and1 lastly1 the melted isinglass4 ,when all the ingredients are united1 beat and stir the whole very hard4 ,rinse your moulds in cold water4 ,then put in the mixture1 and set it on ice1 for two hours or more1 to congeal4 ,when quite firm1 7and just before it is wanted17 dip each mould down1 into a pan of lukewarm water1 7taking care that the water does not reach the top17 and turn out the blanc-mange on glass or china dishes4 ,keep it on ice1 till the minute before it is served up4 ,it will be found very fine4 ,,maccaroon ,,blanc-,,mange4--,chip small an ounce of the best ,russia isinglass2 put it into a small sauce-pan2 pour on it a jill of cold water2 and boil it till the isinglass is entirely melted1 stirring and skimming it well4 ,then strain it2 cover it2 and set it away4 ,have ready a quart of cream1 or very rich milk1 boiling hot4 ,crush half a pound or more of bitter-almond maccaroons2 mix them well with the boiling cream2 cover the vessel1 and let it stand 7stirring it occasionally7 till the maccaroons are all dissolved4 ,next add the lukewarm isinglass2 stir the whole very hard1 and then transfer it to blanc-mange moulds1 that have been slightly rubbed on the inside with a little sweet oil4 ,set it on ice1 7or in a very cold place17 and stir it occasionally till it begins to congeal2 then let it rest4 ,when quite firm all through1 loosen it in the moulds1 by slipping a knife beneath the edge of the blanc-mange1 and warm a clean cloth1 and lay it a minute over the top4 ,this will render it easy to turn out4 ,or you may loosen the blanc-mange by setting the mould in a pan of lukewarm water4 ,turn it out into a glass dish4 ,lay on the top of the blanc-mange a sufficient number of whole maccaroons1 handsomely arranged in a large star1 or in a circle1 and place another circle on the dish1 round the bottom4 ,,chocolate ,,blanc-,,mange4--,the day before you want the blanc-mange1 take four calves' feet1 7singed but not skinned17 or eight or ten pigs' feet4 ,boil them slowly1 7with frequent skimming17 in four quarts of water1 till all the meat drops from the bones4 ,then strain the liquid1 through a sieve1 into a broad tin pan1 cover it1 and set it away in a cold1 dry place4 ,next day it should be a solid cake of clear jelly4 ,then scrape off all the fat and sediment2 cut the jelly into small bits2 and put it into a porcelain kettle or preserving pan1 and melt it over the fire4 ,have ready six ounces1 or more1 of cocoa or chocolate1 that has been scraped fine1 and melted1 over the fire1 in a pint of boiling cream1 with six ounces of powdered loaf-sugar4 ,when the chocolate1 cream1 and sugar have boiled together five minutes after coming to a boil1 mix them with the melted jelly1 and let the whole come to a boil again2 and then boil them together five minutes more1 stirring it occasionally4 ,next put it into moulds that have set all night in cold water4 ,do not wipe the moulds1 but leave them damp4 ,stir their contents well2 and when the blanc-mange is thickening1 so that it is hard to stir1 set the moulds on ice1 or place them in the cellar1 in pans of cold water4 ,when the blanc-mange has quite congealed1 and is very firm1 turn it out of the moulds1 first setting them in lukewarm water1 and serve it up on china dishes4 ,instead of calves' or pigs' feet1 you may substitute an ounce of the best ,russia isinglass1 or an ounce and a half of the common sort4 ,the isinglass must be previously dissolved1 by boiling it in as much water as will cover it1 taking care not to let it burn4 ,it must be melted quite smooth4 ,mix it1 while warm1 with the chocolate1 cream1 and sugar4 ,,coffee ,,blanc-,,mange may be made as above1 substituting1 for the chocolate1 six ounces of the best coffee1 freshly roasted and ground1 and boiled in a pint of rich1 unskimmed milk2 or of cream1 into which there has been stirred an ounce or an ounce and a half of isinglass1 previously melted by boiling in water2 and1 also1 six ounces of powdered sugar4 ,boil all together1 and then strain the liquid into moulds1 and set them on ice4 ,,gelatine ,,blanc-,,mange4--,from two quarts of rich milk take a pint1 and put the pint into a small saucepan1 with the yellow rinds of three lemons1 pared thin1 and half a beaten nutmeg4 ,for the lemon-rind1 you may substitute a handful of bitter almonds or peach-kernels1 broken up2 or else a vanilla bean4 ,having boiled the pint of milk long and slowly1 till it tastes strongly of the flavouring articles1 7keeping it closely covered17 strain it1 and mix it1 in a larger sauce-pan1 with the other three pints of milk4 ,add an ounce and a half of gelatine1 7that has first been soaked in cold water17 and a quarter of a pound of fine loaf-sugar4 ,set it over the fire1 and continue to boil and stir it five minutes after it has come to a boil4 ,then strain it1 and transfer it to blanc-mange moulds1 first wetting the inside of each mould with cold water4 ,place the moulds on ice1 or in a very cold place1 till the blanc-mange has thoroughly congealed4 ,then turn it out on dishes4 ,,cake ,,syllabub4--,half fill a glass bowl with thin slices of sponge-cake or almond-cake4 ,pour on sufficient white wine to dissolve the cake4 ,then rub off1 on pieces of loaf-sugar1 the yellow rind of two lemons1 and dissolve the sugar in a pint of rich cream4 ,squeeze the juice of the lemons on some powdered loaf-sugar1 and add it1 gradually1 to the cream4 ,whip or mill the cream to a stiff froth2 and then pile it on the dissolved cake in the glass bowl4 ,it should be heaped high above the edge of the bowl4 ,you may ornament the top of the syllabub with a circle of real roses or other flowers1--a large one in the centre1 and smaller ones placed round in a ring4 ,,orange ,,flummery4--,begin the day before1 by boiling four large calves' feet or eight small ones in three quarts of water4 ,the best feet for this purpose are those that are scalded and scraped1 but not skinned4 ,after they have boiled slowly about five hours1 put in the yellow rind of four large oranges1 pared very thin and cut small1 and several sticks of cinnamon broken up2 and1 if you choose1 a dozen bitter almonds or peach-kernels slightly pounded4 ,then let it boil an hour longer1 till the meat all drops from the bones1 and is reduced to shreds1 and till the liquid is little more than a quart4 ,strain it through a sieve over a broad white pan1 and set it in a cold place till next morning1 when it ought to be a solid cake4 ,scrape off all the fat and sediment carefully2 otherwise it will not be clear when melted4 ,cut the cake into pieces2 put it into a porcelain kettle1 with half a pound of double-refined loaf-sugar1 broken up1 and melt it over the fire1 adding1 when it has entirely dissolved1 the juice of six large oranges4 ,next stir in1 gradually1 the yolks of six eggs well-beaten1 and continue stirring till it has boiled ten minutes4 ,then take it off the fire1 transfer it to a broad pan1 and set it on ice or in cold water4 ,continue stirring till it is quite cold but not set4 ,wet some moulds with cold water1 put the mixture into them1 and set it in a cold place or on ice to congeal4 ,when perfectly firm1 wrap a cloth dipped in warm water round the moulds1 and turn it out on glass dishes4 ,lemon flummery may be made in the same manner4 ,,vanilla ,,flummery4--,take two quarts of rich milk4 ,put a pint of it into a clean sauce-pan1 and boil in it a vanilla bean1 7keeping it closely covered17 till the milk is highly flavoured4 ,then strain it into a pan1 and stir into it1 gradually1 half a pound of ground rice flour1 mixing it smoothly and free from lumps1 till it becomes a thick batter4 ,if you find it too stiff1 thin it with a little milk4 ,put the rest of the milk 7about three pints7 into a larger sauce-pan1 and set it over the fire4 ,when it comes to a boil1 stir in1 gradually1 the rice-flour-batter1 alternately with a quarter of a pound of powdered loaf-sugar4 ,let it continue boiling five minutes after all the batter has been put in4 ,then take it off1 and stir in two table-spoonfuls of rose-water4 ,wet some moulds with cold water2 put in the flummery and set it on ice or in a very cold place to congeal4 ,when quite firm1 set the moulds for an instant into a pan of lukewarm water4 ,have ready a rich boiled custard1 flavoured by boiling in the milk the same vanilla bean that was previously used for the flummery4 ,the custard should be made in the proportion of a pint of milk to four eggs1 and four table-spoonfuls of sugar4 ,stir it all the time it is over the fire1 and take it off just as it begins to boil hard4 ,when it is quite cold1 send it to table in a glass pitcher or bowl to eat with the flummery4 ,rice flummery may be flavoured by boiling in the first pint of milk a stick of cinnamon and a handful of bitter almonds or peach-kernels all broken up4 ,the custard should then be flavoured also with cinnamon and bitter almonds boiled in the custard milk4 ,flummery may be coloured green by boiling in the last milk1 spinach juice extracted by pounding in a mortar some raw spinach1 or some pistachio nuts4 ,to colour it red1 mix with the milk the juice of a beet that has been boiled1 scraped1 cut up and pounded4 ,or boil in the milk a very small muslin bag with alkanet tied up in it4 ,,meringued ,,apples4--,pare and core 7with a tin apple-corer7 some fine large pippin apples1 but do not quarter or slice them4 ,wash them separately in cold water1 and then with the water still remaining about the surface of the apples1 stand them up in a deep baking-dish1 but do not place them so near each other as to touch4 ,pour into the bottom of the dish just water enough to prevent their burning1 set them into a close oven1 and bake them till they are perfectly tender all through1 but not to break2 as they must on no account lose their shape4 ,when done1 take them out2 remove them to a flat china dish2 and set them immediately to cool1 clearing off any juice that may be about them4 ,when quite cold1 fill up the hole from whence the cores were extracted with thick marmalade or fruit jelly4 ,have ready a meringue or icing made of beaten white of egg1 thickened with finely powdered loaf-sugar and flavoured with lemon-juice1 or extract of roses4 ,in making a meringue the usual proportion is the whites of four eggs to a pound of powdered sugar4 ,the white of egg must first be whisked to a stiff firm froth1 and the sugar then beaten into it1 gradually1 a spoonful at a time2 the flavouring being added at the last4 ,when the apples are quite cold cover them all over with the meringue1 put on in table-spoonfuls1 beginning at the top of each apple and then spreading it down evenly with a broad-bladed knife dipped frequently into a bowl of cold water4 ,the meringue must be put on very smoothly and of equal thickness all over4 ,then dredge the surface with finely powdered loaf-sugar sifted in from a very small sieve4 ,set them into a rather cool oven1 and as soon as the meringue is hardened1 take them out4 ,fine large free-stone peaches may be meringued in this manner4 ,to extract the stones of peaches loosen them carefully all round with a sharp1 narrow-pointed knife4 ,you may then easily thrust them out1 without breaking the peaches1 which for this purpose should not be over-ripe4 ,,chocolate ,,cream4--,scrape down a quarter of a pound of the best chocolate1 or of ,baker's prepared cocoa4 ,put it into a marble mortar4 ,pour on by degrees as much boiling water as will dissolve it1 and beat it well for about a quarter of an hour4 ,then sweeten it with four table-spoonfuls of powdered loaf-sugar4 ,add1 gradually1 a pint and a half of rich cream4 ,mill it with a chocolate mill1 or a little tin churn2 or beat it hard with rods4 ,as the froth rises1 take it off and lay it on the inverted bottom of a sieve that is placed in a deep pan4 ,when done1 take the liquid that has drained through the sieve1 and put a portion of it in the bottom of each glass4 ,then fill the glasses with the froth1 heaping it high on the top1 and set it in a cool dry place till wanted4 ,,another ,,way4--,boil a vanilla bean in half a pint of milk till the flavour is well-extracted4 ,then take out the bean1 wipe it dry1 and put it away4 ,it may be used a second time for a slight vanilla flavouring4 ,scrape down a quarter of a pound of excellent chocolate1 or of ,baker's prepared cocoa1 and mix with it the vanilla-milk4 ,put it into a chocolate pot or a sauce-pan1 and pour on it a pint and a half of rich milk4 ,set it over the fire1 or on a bed of hot coals1 and boil it slowly2 stirring it till the chocolate is entirely dissolved and thoroughly incorporated with the milk4 ,beat six eggs very light1 and stir them1 gradually1 into the mixture2 continuing to stir1 lest it should curdle4 ,when the egg is all in1 and it begins to boil up1 take it off1 and when cool enough transfer it to glasses1 or to a bowl4 ,,pistachio ,,cream4--,take half a pound of pistachio nuts4 ,throw them into scalding water1 and peel off the skins4 ,put the nuts 7not more than two at a time7 into a marble mortar1 and pound them to a smooth paste1 adding frequently1 as you proceed1 a few drops of rose-water4 ,sweeten a quart of cream with half a pound of powdered loaf-sugar1 and stir into it1 gradually1 the pistachio paste4 ,set the mixture over the fire2 and let it just come to a boil4 ,then take it out2 stir in two table-spoonfuls of rose-water or peach-water1 and set on ice to cool4 ,either serve it up liquid in a glass bowl1 or put it into a freezer1 and freeze it as ice-cream4 ,if you freeze it1 you must substitute for the rose-water or peach-water1 a table-spoonful of extract of roses1 or the same quantity of extract of bitter almonds4 ,the process of freezing diminishes the strength of every sort of flavouring2 and of sweetening also4 ,if you serve it up as frozen1 stick it all over with slips of pistachio nut1 peeled and sliced4 ,,almond ,,cream4--,take a pound of shelled sweet almonds1 and two ounces or more of shelled bitter almonds1 or peach-kernels4 ,blanch them in scalding water1 throwing them as you proceed into a bowl of cold water4 ,then pound them 7one at a time7 in a mortar1 till each becomes a smooth paste2 pouring in1 as you proceed1 a little rose-water to make the almonds white and light1 and transferring the paste to a plate as you go on4 ,then when they are all done1 mix the almonds with a quart of rich cream1 and a quarter of a pound of powdered loaf-sugar4 ,add half a dozen blades of mace2 put the mixture into a porcelain kettle1 and boil it1 slowly1 stirring it frequently down to the bottom4 ,having given it one boil up1 remove it from the fire1 take out the mace1 and when it has cooled a little1 put the cream into glass cups1 grating nutmeg over each4 ,serve it up quite cold4 ,you may ornament each cup of this cream with white of egg1 beaten to a stiff froth1 and heaped on the top4 ,,cocoa-,,nut ,,cream may be made as above2 substituting for the almonds a pound of cocoa-nut grated finely4 ,when it has boiled1 and is taken from the fire1 stir into the cream a wine-glass of rose-water4 ,a similar cream may be made with pounded pistachio nuts4 ,pecan nuts1 blanched and pounded1 7adding occasionally a little cold water to take off the oiliness17 may be boiled as above1 with cream1 sugar1 and spice4 ,all these creams may be frozen1 and served up as ice-cream4 ,,vanilla ,,cream4--,boil a vanilla bean in half a pint of rich milk1 till the milk is highly flavoured with the vanilla4 ,then 7having taken out the bean7 strain the milk into a pint of thick cream4 ,beat the yolks of five eggs till very light1 and then mix gradually with the beaten egg a quarter of a pound of powdered loaf-sugar1 beating it in very hard4 ,set the cream over hot coals1 and add to it by degrees the egg and sugar4 ,stir it continually till it is on the point of coming to a boil4 ,it must be very thick and smooth4 ,cover the bottom and sides of a glass bowl or dish1 with three quarters of a pound of lady-cake1 cut into nice even slices4 ,pour on the mixture1 and then set the bowl on ice or snow till wanted4 ,for lady-cake1 you may substitute finger-biscuit1 or slices of almond sponge-cake4 ,you may ornament the bowl by beating to a stiff froth the whites of two or three of the eggs1 and heaping it on the top4 ,,iced ,,jelly4--,make calves' feet jelly in the usual way4 ,then put it into a freezer1 and freeze it as you would ice-cream4 ,serve it up in a glass bowl or in jelly-glasses4 ,you cannot mould it this way2 but the taste of jelly when broken up is much more lively than when moulded2 also it sparkles and looks handsomer4 ,,currant ,,ice4--,pick a sufficiency of ripe currants from their stems4 ,then squeeze the currants through a linen bag1 and to each quart of the juice allow a pound of powdered loaf-sugar4 ,mix them together1 and when the sugar is thoroughly melted1 put it into a freezer1 and freeze it in the manner of ice-cream4 ,serve it up in glass bowls4 ,it will be found delicious in warm weather4 ,,plum-,,water ,,ice4--,take some fine ripe plums4 ,wash them2 cut them in half1 and stone them4 ,crack the stones1 and take out the kernels4 ,weigh the plums1 and to every pound allow a pound and a half of loaf-sugar1 and the white of an egg beaten to a stiff froth4 ,mix1 in a preserving kettle1 the white of egg with the sugar1 which should be finely powdered2 and allow to each pound and a half of sugar1 half a pint of water4 ,having stirred it well1 set on the fire1 7but not till all the sugar is melted17 add the plum-kernels1 and boil and skim it4 ,when the scum ceases to rise1 take the syrup off the fire1 pour it into a white-ware vessel1 and remove the kernels4 ,while you are boiling the sugar1 put the plums into another vessel and boil them by themselves to draw out the juice4 ,then put them into a linen bag1 and squeeze all the juice into a deep pan or pitcher placed beneath4 ,afterwards mix the plum-juice with the syrup2 stirring them thoroughly together2 and put it into a freezer4 ,freeze it well1 and when done1 serve it in a glass bowl1 and eat it in saucers4 ,,damson-,,water ,,ice may be made as above2 except that you boil the damsons whole and make no use of the kernels4 ,when the damsons have all burst open1 put them into a linen bag2 squeeze it well1 mix the juice with the syrup which you have previously prepared1 and freeze it4 ,the juice of damsons is much thicker and richer than that of plums2 but it requires still more sugar4 ,,cherry-,,water ,,ice is made nearly as above2 except that the cherries must be stoned1 but not boiled4 ,put them raw into the bag1 and squeeze them4 ,the cherries should be of the best and most juicy red sort1 and thoroughly ripe4 ,,strawberry ,,ice is made of ripe strawberries put into a linen bag1 and the juice squeezed out4 ,then measure it1 and to each pint of juice allow half a pound of powdered loaf-sugar4 ,having mixed thoroughly the juice and the sugar1 put it into a freezer and freeze it4 ,in this manner ices 7without cream7 may be made of currant and raspberry juice1 mixed raw with sugar4 ,,gooseberry-,,water ,,ice4--,having stewed the gooseberries1 squeeze out the juice through a linen bag4 ,to every pint1 allow a pound of loaf-sugar4 ,mix it well1 and freeze it4 ,,peach ,,ice-,,cream4--,take fine soft free-stone peaches1 perfectly ripe4 ,pare them1 and remove the stones4 ,crack about half the stones1 and extract the kernels1 which must be blanched by putting them into a bowl1 and pouring on boiling water to loosen the skins4 ,then break them up1 or pound them slightly2 put them into a little sauce-pan1 and boil the kernels in a small quantity of rich milk1 till it is highly flavoured with them2 keeping the sauce-pan covered4 ,strain out the kernels1 and set the milk to cool4 ,cut up the peaches in a large1 broad1 shallow pan1 or a flat dish1 and chop them very small4 ,mix with the chopped peaches sufficient powdered loaf-sugar to make them very sweet1 and then mash them to a smooth jam with a silver spoon4 ,measure the peach jam2 and to each quart allow a pint of cream1 and a pint of rich unskimmed milk4 ,mix the whole well together1 and put it into the freezer2 adding when the mixture is about half-frozen1 the milk in which you boiled the kernels1 and which will greatly improve the peach-flavour4 ,when well frozen1 turn out the cream and serve it in a glass bowl4 ,if you wish to have it in a shape1 transfer it to a mould1 and give it a second freezing4 ,before you turn it out1 wash the outside of the mould all over with cold water1 or wrap a wet cloth round it4 ,then open it1 and the ice-cream will come out easily4 ,apricot ice-cream may be made as above4 ,,chocolate ,,ice-,,cream4--,scrape down half a pound of the best chocolate or of ,baker's prepared cocoa4 ,put it into a sauce-pan1 and pour on it a pint of boiling milk4 ,stir1 and mix it well1 and smoothly4 ,then set it over the fire1 and let it come to a boil4 ,mix together in a pan1 a quarter of a pound of powdered loaf-sugar1 and a pint of rich cream4 ,in another pan beat very light the yolks of nine eggs4 ,afterwards gradually stir the beaten egg into the cream and sugar1 and then put the mixture into a sauce-pan2 stir in1 by degrees1 the chocolate2 set it over the fire1 and simmer it till it is just ready to come to a boil4 ,strain it through a sieve1 transfer it to a freezer1 and freeze it in the usual manner of ice-cream4 ,,biscuit ,,ice-,,cream4--,take some pieces of broken loaf-sugar1 and rub off on them the yellow rind of four lemons4 ,then pulverize the sugar and mix it with half a pound of loaf-sugar already powdered4 ,have ready eight small ,naples biscuits or sponge-cakes1 grated fine2 stir them1 in turn with the sugar1 into a quart of cream4 ,give the whole one boil up4 ,then put it into a freezer1 and freeze it in the usual manner4 ,afterwards transfer it to a pyramid mould1 and freeze it a second time4 ,similar ice-cream may be made with maccaroons broken small and dissolved in the cream1 from whence half a pint must be previously taken and boiled with a handful of broken up bitter almonds4 ,afterwards strain this1 and mix it with the rest4 ,,flavoured ,,curds ,,and ,,whey4--,to turn two quarts of milk1 take a piece of dried rennet about the size of the palm of your hand2 wash it well through several cold waters to get the salt entirely off1 and then wipe it dry4 ,put it into a small bowl1 and pour on it half a tumbler 7a quarter of a pint7 of lukewarm water4 ,the water must on no account be hot1 as to scald rennet weakens it and diminishes its power of converting milk into curd4 ,cover the bowl2 and let it stand to infuse at least four hours4 ,a longer time will do no harm2 therefore1 if you intend making the curd early in the day1 you may put the rennet in soak over night4 ,for lemon-flavouring--to two quarts of milk allow two lemons1 using only the yellow rind or surface of the skin1 and grating it as finely as possible4 ,reserve the juice of the lemons for some other purpose4 ,mix the grated rind with the rennet-water1 first removing the piece of rennet that has been soaking in it4 ,have ready in a large china or glass bowl two quarts of rich milk1 and stir into it the rennet-water and lemon-rind4 ,cover the bowl1 and set it in a moderately warm place till the curd has become a firm1 smooth1 unbroken mass1 and the whey looks clear and greenish4 ,then set the bowl on ice1 and keep it there till wanted for the table4 ,accompany it with a small pitcher of rich cream1 and a little bowl of powdered loaf-sugar and nutmeg4 ,send it round on saucers4 ,it is a delicious article for summer dessert1 or for a summer tea-table4 ,to flavour curds and whey with vanilla--boil a vanilla bean slowly in half a pint of milk1 keeping the saucepan closely covered4 ,when the milk is highly flavoured with the vanilla1 strain it2 and when cold1 mix it with the milk you intend for the curds4 ,afterwards add the rennet-water4 ,or you may use instead of the bean1 extract of vanilla1 allowing four table-spoonfuls to two quarts of milk4 ,oliver's extract of vanilla is of excellent quality1 and may be obtained in small bottles at most of the drug stores in ,philadelphia4 ,to give curds and whey a peach-flavour--stir into the milk some peach-water1 as soon as you have added the rennet-water2 allowing two table-spoonfuls of the peach-water to each quart of milk4 ,if you have no peach-water1 take a handful of peach-kernels1 7saved from the stones17 pound them1 and boil them slowly in half a pint of milk till it tastes strongly of them4 ,then strain the milk1 and when cold1 mix it with the rest1 and add the rennet-water4 ,a handful of fresh peach-leaves boiled long and slowly in a small portion of milk will produce a similar flavour4 ,for a rose taste1 stir into two quarts of milk a tea-spoonful of extract of roses2 or more if it is not very strong2 or add four table-spoonfuls of rose-water4 ,curds and whey that has not been previously flavoured1 should be sent to table with a small pitcher containing white wine1 loaf-sugar1 and powdered nutmeg4 ,,rennets4--,milk turned into a curd with wine1 is by no means so good as that which is done with rennet-water alone4 ,the curd and whey do not separate so completely3 the curd is less firm1 and the whey less clear2 the latter being thick and white1 instead of thin and greenish 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 ,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 rinse it with cold water2 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 loop2 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 milk1 a piece of four inches two quarts4 ,having first washed off all the salt in several cold waters1 and wiped the bit of rennet dry2 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 ,,hints ,,on ,,calves' ,,foot ,,jelly4--,in making calves' foot jelly1 if you intend it for moulds1 put in two or three pieces of isinglass when you are boiling the ingredients4 ,if you wish it a deep rich colour1 put into the bottom of the straining-bag a large tea-spoonful of brown sugar1 before you pour in the jelly4 ,after all the jelly has run through the bag1 7which must on no account be squeezed17 let it1 gradually1 become perfectly cold before you remove it to a colder place to congeal4 ,,sweetmeats1 ,,etc4 ,,american ,,citron4--,pare a sufficient number of citron-melons1 and cut each melon into four thick quarters4 ,weigh them1 and put them over-night into a tureen1 or a large white-ware pan or basin4 ,prepare some very weak brine1 allowing a table-spoonful of salt to a quart of water1 for every pound of citron4 ,pour the salt and water over the citron2 cover it1 and let it stand all night to draw out the sliminess4 ,prepare some alum-water1 allowing to each quart of water a bit of alum about the size of a grain of ,indian corn4 ,in the morning1 drain the citron from the brine1 and wash every piece separately in the alum-water1 which will green and clear it4 ,after it has lain half an hour in the alum-water1 drain the citron1 and put it into a porcelain preserving-kettle1 allowing to every four pounds of the citron a large half pint of clear fresh water4 ,there must be water enough to cover the citron1 and keep it from burning4 ,add to every four pounds1 the yellow rind of a large lemon1 grated1 or pared off very thin1 and cut into shreds4 ,set the kettle over a clear fire1 and boil it slowly1 till the citron is tender enough to be easily pierced through with a large needle4 ,if it seems to be boiling dry1 add a little more cold water4 ,when all are quite tender1 take out each piece separately with a fork4 ,spread them out on a large dish4 ,then strain and measure the liquid2 and to each pint allow a pound of the best double-refined loaf-sugar2 not the sugar that is sold ready-powdered1 as that is so adulterated with ground starch1 that it has little or no strength1 and sweetmeats made with it are sure to spoil1 unless four times the usual quantity is put in4 ,having broken up the loaf-sugar1 add it to the liquid in the preserving-kettle1 and let it boil 7skimming it well7 till it becomes a thick1 rich1 jelly-like syrup4 ,it will most probably be boiled sufficiently in about half an hour4 ,next put in the pieces of citron1 one at a time1 and boil them ten minutes1 or more1 in the syrup1 till it has thoroughly penetrated them4 ,afterwards take out the citron2 spread it on a dish to cool2 and transfer the syrup to a large pitcher4 ,when cold1 put the citron into glass jars1 and pour the syrup over it4 ,cover the tops with white paper1 dipped in brandy1 and tie closely over each another covering of bladder1 that has been previously soaked in water4 ,the covers of lacquered tin1 that belong to glass jars1 seldom fit perfectly tight1 and are not to be trusted without another covering over them4 ,this will be found a very fine sweetmeat4 ,to dry it1 in imitation of foreign citron1 select some of the finest pieces2 spread them on a dish2 and set them for three days in the hot sun1 turning each piece several times a-day4 ,then make a hole near the end of each piece2 run a twine string through them1 and hang them on lines1 across an open1 sunny window4 ,when sufficiently dry1 put them into tight jars1 or boxes1 and keep them to use1 as citron1 in cakes or mince-pies4 ,preserved citron may be candied1 7after it has lain five or six months in the syrup17 by taking out the pieces1 spreading them on a dish1 and boiling the syrup again1 till it is as thick as possible4 ,it may require some additional sugar4 ,then pour it on the citron2 and when it has grown cold1 and has dried on the pieces1 put them into a jar4 ,when giving the citron its first boiling1 in the lemon-peel and water1 you may add1 to every four pounds of citron1 half an ounce of root-ginger1 7if green and tender1 it will be better17 or else a few pieces of preserved ginger4 ,to increase the lemon-flavour1 rub off1 upon some lumps of sugar1 7before you make the syrup17 the yellow rind of two or three other lemons4 ,,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-sugar2 and the juice and yellow rind 7pared off very thin7 of four large1 fresh lemons2 also1 half a pound of race-ginger4 ,put the slices of melon into a preserving-kettle1 and boil them half an hour1 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 water2 cover them2 and let them stand all night4 ,in the morning1 tie the race-ginger in a thin muslin cloth1 and boil it in three pints of clear spring or pump-water1 till the water is highly flavoured4 ,then take out the bag of ginger4 ,having broken up the sugar1 put it into a clean preserving-kettle1 and pour the ginger-water over it4 ,when the sugar is all melted1 set it over the fire2 put in the yellow peel of the lemons2 and boil and skim it till no more scum rises4 ,then remove the lemon-peel2 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 warm7 into wide-mouthed glass or white-ware jars2 and gently pour on the syrup4 ,lay inside of each jar1 upon the top of the syrup1 a double white tissue-paper1 cut exactly to fit the surface4 ,put on the lids of the jars1 and paste thick paper over them4 ,this will be found a delicious sweetmeat2 equal to any imported from the ,west ,indies1 and far less expensive4 ,we recommend it highly4 ,citron-melons are brought to ,philadelphia market in the month of ,august4 ,,an ,,easy ,,way ,,of ,,preserving ,,pine-,,apples4--,take pine-apples1 as ripe as you can possibly get them2 pare them1 and cut them into thin1 circular slices4 ,weigh them1 and to each pound of pine-apple allow a pound of the best double-refined loaf-sugar4 ,place a layer of the pine-apple slices in the bottom of a large1 deep dish1 or white-ware pan1 and sprinkle it thickly with a layer of the sugar1 which must first be powdered4 ,then put another layer of the pine-apple1 and sugar it well2 and so on1 till the dish is full2 finishing with a layer of sugar on the top4 ,cover the dish1 and let it stand all night4 ,in the morning remove the slices of pine-apple to a tureen4 ,pour the syrup into a porcelain preserving-kettle1 and boil and skim it at least half an hour4 ,do not remove it from the fire1 till the scum has entirely ceased to rise4 ,then pour the syrup1 boiling hot1 over the slices of pine-apple in the tureen4 ,cover it1 and let it stand till cold4 ,then transfer the sliced pine-apple and the syrup to wide-mouthed glass jars1 or to large tumblers4 ,cover them well1 pasting down thick white paper over the top4 ,,fine ,,pine-,,apple ,,marmalade4--,take the largest1 ripest1 and most perfect pine-apples4 ,pare them1 and cut out whatever blemishes you may find4 ,weigh each pine-apple1 balancing the other scale with an equal weight of the best double-refined sugar1 finely powdered1 at home4 ,the white sugar1 that is sold ready-powdered1 is generally so adulterated with finely pulverized starch1 as to have very little strength or sweetness1 and is1 therefore1 unfit for sweetmeats1 as1 when made with it1 they will not keep4 ,grate the pine-apples on a large dish2 using a large1 coarse grater1 and omitting the hard core that goes down the centre of each4 ,put the grated pine-apple and the sugar into a preserving-kettle1 mixing them thoroughly4 ,set it over a moderate and very clear fire1 and boil and skim it well1 stirring it after skimming4 ,after the scum has ceased to appear1 stir the marmalade frequently till it is done1 which will generally be in an hour1 or an hour and a half after it has come to a boil4 ,but if it is not smooth1 clear1 and bright1 in that time1 continue the boiling till it is4 ,put it1 warm1 into tumblers1 or broad-mouthed glass jars4 ,lay inside the top of each1 doubled white tissue-paper1 cut exactly to fit1 and press it down lightly with your finger1 round the edge1 so as to cover smoothly the surface of the marmalade4 ,then paste strong white paper over the top of each glass1 and set them in a cool1 dry place4 ,this is a very delicious preparation of pine-apple4 ,,the ,,best ,,way ,,of ,,preserving ,,pine-,,apples4--,take six large1 fine1 ripe pine-apples4 ,make them very clean1 but do not pare off the rind1 or cut off the leaves4 ,put them1 whole1 into a very large and very clean pot or kettle4 ,fill it up with cold water1 and boil the pine-apples till they are so tender that you can penetrate them all through with a twig from a broom4 ,then take them out and drain them4 ,when cool enough to handle without inconvenience1 remove the leaves1 and pare off the rind4 ,the rind and leaves being left on1 while boiling1 will keep in the flavour of the fruit4 ,cut the pine-apples into round slices1 about half an inch thick1 extracting the core from the centre1 so as to leave a round hole in the middle of every slice4 ,weigh them2 and to each pound allow a pound of double-refined loaf-sugar1 broken up and powdered4 ,cover the bottom of a large dish1 or dishes1 with a layer of the sugar4 ,on this1 place a layer of pine-apple slices2 then a layer of sugar2 then one of pine-apple2 and so till the pine-apple slices are all covered2 finishing with a layer of sugar4 ,let them stand twenty-four hours4 ,then drain the slices from the syrup1 and lay them in wide jars4 ,put the syrup into a clean preserving-kettle1 and boil and skim it till the scum ceases to rise4 ,then pour it hot upon the pine-apple4 ,while still warm1 cover the jars closely1 and paste paper over them4 ,they will be found very fine4 ,,quinces may be preserved in a similar manner2 first boiling them whole1 with the skin on2 then peeling them1 and extracting the cores2 then slicing the quinces into round1 thin pieces1 and letting them stand twenty-four hours in layers of sugar4 ,boil the syrup1 and pour it over the quinces1 after they are in the jars4 ,save the parings and cores1 and also some of the water in which the quinces were boiled4 ,weigh the boiled cores and parings1 and to each pound allow a half-pint of the quince-water4 ,set them over the fire1 in a clean kettle1 and boil them1 till dissolved as much as possible4 ,then strain them through a linen bag4 ,to each pint of juice allow a pound of loaf-sugar1 powdered4 ,having washed the kettle1 put in the sugar2 pour on it the quince-liquor2 and boil it till it becomes a jelly4 ,try it1 by holding a spoonful in the open air1 and1 if all is right1 it will congeal very soon4 ,,fine ,,orange ,,marmalade4--,quarter some large1 ripe oranges1 and remove the rind1 the seeds1 and the strings1 or filaments2 taking care1 as you do so1 to save all the juice4 ,put the pulp and juice into a porcelain sauce-pan1 and mix with it an equal quantity of strained honey4 ,if not sweet enough1 add some powdered loaf-sugar4 ,boil them together slowly1 stirring it frequently4 ,try if it is done1 by taking out a spoonful1 and placing it in the cold air4 ,if1 in cooling1 it becomes a very thick marmalade1 it is sufficiently boiled4 ,put it into wide-mouth glass jars1 and cover it closely2 first1 with a double white tissue-paper1 cut exactly to fit the surface of the marmalade1 and then with thick white paper1 pasted down1 carefully1 over the top of the jar4 ,a cover of bladder1 soaked in water1 and put on wet1 that it may contract in drying1 is still better4 ,,apple ,,marmalade4--,break up four pounds of fine loaf-sugar4 ,put it into a preserving-kettle1 and pour on a quart of clear1 cold water4 ,when the sugar has melted1 stir it2 set the kettle over the fire1 and let it boil for a quarter of an hour after it has come to a boil2 skimming it well4 ,have ready some fine1 ripe pippin or bell-flower apples1 pared1 cored and sliced4 ,there must be apple enough to weigh four pounds1 when cut up4 ,put it into the syrup1 adding the grated rinds of four large lemons4 ,let it simmer1 stirring it well1 till the apple is all dissolved1 and forming a smooth mass4 ,then add the juice of the lemons2 boil it fast2 and continue boiling and stirring1 till it becomes a very thick marmalade4 ,it will generally require simmering an hour and a half1 and boiling fast half an hour1 or more4 ,when it is done1 put it1 warm1 into deep white-ware jars2 cover it closely1 and paste paper over the top1 or tie a piece of bladder closely2 and put it away in a dry1 cool place4 ,if you want any for immediate use1 put some into a handsome mould1 and1 when cold and firm1 turn it out on a glass dish2 first dipping the mould in warm water4 ,,fine ,,orange ,,jelly4--,take four large calves' feet1 that have been singed1 but not skinned4 ,boil them in a gallon of clear1 soft water1 till the liquid is reduced to one quart1 and all the meat has dropped from the bones4 ,strain it into a pan1 cover it1 and let it stand till next morning4 ,it should then be a firm cake4 ,take a knife1 and carefully remove all the fat from the top of the cake1 and all the sediment from the bottom1 and press some clean1 soft1 blotting-paper 7or white paper7 upon it1 to clear it from all remains of greasiness4 ,then cut the cake of jelly into slices1 and put it into a preserving-kettle4 ,add to it a pound and a half of loaf-sugar1 broken up1 a pint and a half of strained orange-juice1 and the yellow rinds of four oranges1 pared thin1 and cut in pieces4 ,beat1 slightly1 the whites of six eggs1 and add them to the mixture1 with three of their shells1 crushed small4 ,set the kettle over a clear fire1 and stir till you see indications of the scum begin to rise4 ,then cease stirring1 immediately1 or the jelly will be cloudy4 ,after it has come to a boil1 simmer it ten minutes4 ,then take it off the fire4 ,let it stand about five minutes1 and then pour the whole into a jelly-bag2 place a white pan beneath1 for the jelly to drip into4 ,take care not to squeeze the bag1 or the clearness of the jelly will be irrecoverably destroyed4 ,if it is not clear1 on first running through1 empty the bag1 wash it clean1 and return the jelly to it1 and let it drip again4 ,repeat this1 if necessary1 till it is quite bright and transparent4 ,when it has congealed1 and become firm1 put it into a glass bowl1 and break it up4 ,if you wish it in moulds1 put it into them1 of course1 while it is liquid2 but not till it is quite clear4 ,it will be clear much sooner1 and with certainty1 if you add two or three blades of isinglass1 when it first begins to boil4 ,the oranges should be ripe1 high-coloured1 and rolled under the hand1 to increase the juice4 ,,excellent ,,currant-,,jelly4--,the currants should be quite ripe1 but not over-ripe4 ,having picked them from the stems1 put the fruit into a large stone jar1 or pitcher1 and tie closely over the top a very thick paper1 7for instance1 sugar-loaf paper1 or coarse brown47 ,set the jar into a kettle of boiling water1 the water not quite reaching the top of the jar2 and let the currants remain over a moderate fire an hour after they have begun to boil4 ,then pour them into a linen bag1 and let the juice drip into a vessel beneath4 ,do not squeeze the bag1 or the jelly will not be clear4 ,when the juice has ceased to drip1 measure it2 and to each quart allow a pound of the best double-refined loaf-sugar1 broken up4 ,crush the sugar small1 by rolling it on a clean paste-board1 with a rolling-pin4 ,put the juice 7without the sugar7 into a preserving-kettle1 and let it just come to a boil4 ,then take it off2 and1 while it is very hot1 immediately stir into it the sugar1 a handful at a time1 using a wooden spoon to stir it with4 ,if the sugar is of the best sort1 it will require no skimming1 and will have no sediment4 ,therefore1 as nothing of it will be lost or wasted1 it is more economical than sugar of inferior quality4 ,put the jelly immediately into tumblers1 or white jars1 and cover it at once2 first1 with double white tissue-paper1 cut to fit exactly the inside of the top2 and then with writing-paper1 cut larger1 so as to turn downward1 round the outside of the top4 ,paste the paper firmly on1 and set the jelly away in a dry1 cool place4 ,notch the edge of the paper1 with scissors4 ,white currant-jelly may be made as above4 ,it will be a clear1 bright1 amber colour4 ,raspberry1 strawberry1 grape1 gooseberry1 and cranberry-jelly1 can be made in this manner4 ,for the gooseberry1 allow a pound and a half of sugar to every pint of juice2 for the cranberry1 a pound and a half1 also4 ,,fine ,,black ,,currant-,,jelly4--,make black currant-jelly according to the above receipt2 except that when you have stemmed the black currants1 and put them into the jar1 to boil1 you must add a little water2 allowing a small half-pint of water to each quart of the stemmed currants4 ,the juice of black currants is so very thick1 that1 if undiluted1 the jelly would be tough and ropy4 ,,four ,,fruit ,,jelly4--,take equal quantities of ripe strawberries1 raspberries1 currants1 and red cherries4 ,all should be fully ripe1 and the cherries must be stoned1 taking care to save the juice that comes from them in stoning4 ,add it1 afterwards1 to the rest4 ,mix the fruit together1 and put it in a linen bag4 ,squeeze it well into a tureen placed beneath4 ,when it has ceased to drip1 measure the juice2 and to every pint1 allow a pound and two ounces of the best double-refined loaf-sugar1 finely powdered4 ,mix together the juice and the sugar4 ,put them into a porcelain preserving-kettle2 set it over the fire1 and let it boil half an hour--skimming it frequently4 ,try the jelly by dipping out a spoonful1 and holding it in the open air4 ,if it congeals readily1 it is sufficiently done4 ,put the jelly warm into tumblers or other wide-topped glasses4 ,cover it with double-tissue paper1 which must be white1 and cut exactly to fit the surface of the jelly4 ,lay it nicely and smoothly inside the top of the glass1 pressing it down with your fingers all round the edge4 ,then paste white paper over the top1 and a little way down the sides of the glass1 notching it round with scissors to make it fit the better4 ,set away the jelly in a cool dry closet4 ,,barberry ,,jam4--,take barberries that are perfectly ripe4 ,pick them from the stems2 and to each quart of berries1 allow three-quarters of a pound of clean rich brown sugar4 ,mash the barberries1 and put them with all their juice into a preserving-kettle1 mixing with them the sugar1 and stirring it well in4 ,boil and skim till the scum ceases to rise1 and the jam has become a thick mass1 which it will not be in less than an hour4 ,put it warm into stone or glass jars4 ,cover them immediately and paste down paper over their tops4 ,it is a cheap and good sweetmeat for family use1 either on the tea-table or in tarts4 ,barberries in bunches may be put loosely into jars1 and sufficient cold molasses poured in to fill up the vessels1 which must be kept tightly covered4 ,frost grapes1 also1 can be kept in this homely manner4 ,,damson ,,jam4--,fill a stone jar with fine ripe damsons that have been washed in cold water but not dried4 ,cover it1 set it in an open kettle with water which must not quite reach the neck of the jar1 and place it over a hot fire4 ,let the water boil round the jar1 till the stones of the damsons are all loose1 and falling out from the pulp4 ,then transfer the damsons and their juice1 to a broad pan1 and carefully pick out all the stones4 ,next mash the pulp with a broad flat wooden ladle1 or with a potatoe-masher1 till it is all smooth and of an even consistence throughout4 ,then measure it2 and to every quart of the pulp allow a pound and a half1 or three large closely-packed pints of the best brown sugar4 ,stir the sugar and pulp well together1 till it becomes a thick jam4 ,put the jam into a clean preserving-kettle1 and boil it slowly an hour or more1 skimming it well4 ,when done1 put it into broad flat stone jars1 pressing it down1 and smoothing the surface with the back of a large spoon4 ,cover the jars closely1 and put them away in a cool dry place4 ,if more convenient1 you can put the jam into tumblers1 pasting thick white paper closely over each4 ,if properly made it will be so firm that you may cut it down in slices like cheese4 ,plum jam may be made as above2 but damsons are better for this purpose1 and also for jelly1 as the juice is much thicker and richer than that of plums4 ,it is an old-fashioned error to use unripe fruit for any sort of sweet-meat4 ,when the fruit is thoroughly ripe it has more flavour1 is far more wholesome1 and keeps better4 ,,an ,,excellent ,,way ,,of ,,preserving ,,strawberries4--,select the largest and finest strawberries4 ,having hulled them1 or removed the green tops1 weigh the strawberries2 and allow to each pound a pound of the best double-refined loaf-sugar1 finely powdered4 ,divide the sugar into two equal portions4 ,put a layer of strawberries into the bottom of a preserving-kettle1 and cover them with a layer of sugar2 then a layer of strawberries2 then a layer of sugar2 until half the sugar is in4 ,next set the kettle over a moderate fire1 and let it boil slowly1 till all the sugar is melted4 ,then put in1 gradually1 the remainder of the sugar2 and after it is all in1 let it boil hard for five minutes1 taking off the scum with a silver spoon2 but there will be little or no scum if the sugar is of the very best quality4 ,afterwards remove the kettle from the fire1 and take out the strawberries1 one at a time1 in a tea-spoon4 ,spread out the strawberries on large flat dishes1 so as not to touch each other1 and set them immediately in a cold place or on ice4 ,hang the kettle again on the fire and give the syrup one boil up2 skimming it1 if necessary4 ,place a fine strainer over the top of a mug or pitcher1 and pour the syrup through it4 ,then put the strawberries into glass jars or tumblers2 pour into each an equal portion of the syrup4 ,lay at the top a round piece of white paper dipped in brandy4 ,close the jars tightly1 and paste paper over them4 ,raspberries may be preserved as above4 ,also large ripe gooseberries4 ,to each pound of gooseberries allow a pound and a half of sugar4 ,,very ,,fine ,,preserved ,,peaches4--,take fine ripe free-stone peaches2 pare them2 cut them in half and remove the stones4 ,have ready a sufficiency of the best double-refined loaf-sugar1 finely powdered4 ,weigh the sugar and the peaches together1 putting the sugar into one scale and the peaches into the other1 and balancing them evenly4 ,put the peaches into a large pan or tureen1 and strew among them one-half of the sugar4 ,cover them1 and let them stand in a cool place till next morning4 ,then take all the juice from them1 and put it into a porcelain preserving-kettle with the remainder of the sugar4 ,set it over a moderate fire1 and boil and skim it4 ,when it is boiling well1 and the scum has ceased to rise1 put in the peaches and boil them till they are perfectly clear1 but not till they break2 carefully skimming them4 ,boil with them a handful of fresh clean peach-leaves tied in a bunch4 ,when quite clear take the peaches out of the syrup1 and put them on a flat sloping dish to drain into a deep dish placed below it4 ,take this syrup that has drained from the peaches1 put it to the syrup in the kettle1 and give it one more boil up4 ,then throw away the leaves4 ,lay the peaches flat in small glass jars4 ,pour an equal portion of the hot syrup into each jar1 and put on the top a table-spoonful of the best white brandy4 ,cork the jars1 and paste down paper closely over the mouth of each4 ,,common ,,peach ,,jam4--,take good ripe free-stone peaches1 pare them1 and cut them into small pieces1 seeing that none are blemished in the least4 ,cover the bottom of a stone jar with a thick layer of powdered sugar1 7very good brown sugar will do when strict economy is expedient17 then put in a layer of the cut peaches1 7without any cooking27 then another of sugar2 then one of peaches1 and so on till the jar is filled2 packing the contents down as closely as possible4 ,the top layer must be of sugar1 spread on thickly4 ,cover the jar immediately1 and paste paper down closely over the cover4 ,this jam will be found very good for children2 and for family use when fresh peaches are not to be had4 ,it may be put into plain pies1 or spread over the paste of a rolled-up pudding4 ,if the peaches are free from decay-spots1 and the sugar in sufficient abundance1 the jam will keep many months2 always excluding the air from the jar4 ,,to ,,preserve ,,green ,,gages4--,take gages that are perfectly ripe4 ,weigh them2 and to each pound of fruit allow a pound of the best double-refined loaf-sugar1 broken up4 ,put a layer of grape-leaves in the bottom and round the sides of your preserving-kettle4 ,then put in the gages1 interspersing them thickly with vine-leaves1 and covering them with a thick layer4 ,pour in just enough of water to keep them from burning4 ,set the kettle over the fire1 cover it1 and let it simmer slowly till the gages are well greened4 ,then take them out1 and spread them on a large dish to cool4 ,afterwards prick them in several places with a needle4 ,having washed the kettle clean1 put the sugar into it with a very little water1--about half a pint to each pound of sugar4 ,set it over the fire1 and boil and skim it till no more scum rises4 ,then put in the gages1 and boil them half an hour4 ,when done1 and cold1 put them into glass jars1 and pour the syrup over them4 ,paste paper closely down over the lids of the jars4 ,,fine ,,brandy ,,peaches4--,take large ripe free-stone peaches3 the white ones are best for this purpose4 ,having rubbed off the wool with a clean flannel1 put the peaches whole into boiling water1 just to scald1 but not to boil them4 ,having remained in about five minutes1 take them out1 and put them into cold water for an hour or more4 ,after which1 drain them in a sieve1 and wipe them dry4 ,while the peaches are cooling1 prepare a syrup for them2 allowing two pounds of the best double-refined loaf-sugar1 and the white of two eggs1 and a pint of water1 to two dozen large peaches4 ,having broken up the sugar1 put it into a preserving kettle4 ,beat the white of egg to a stiff froth1 and stir it into the water4 ,then pour the water on the sugar1 and let it dissolve before you set the kettle over the fire2 stirring it several times4 ,boil and skim it well4 ,when it is nearly up to the top1 throw in a small tea-cup of cold water4 ,when it rises again1 take it off the fire1 and let it stand close to it for a quarter of an hour2 then skim it well1 and pour it carefully into a pitcher1 taking care not to disturb any sediment that may remain at the bottom of the preserving kettle4 ,put the peaches into wide-mouthed glass jars1 and pour into every jar an equal portion of the syrup4 ,then fill up the jars with the best white brandy4 ,cork them tightly1 and paste paper closely over the tops2 or tie on each a piece of bladder1 that has first been soaked to make it contract and fit the closer when dry4 ,,excellent ,,brandy ,,peaches4--,take fine large free-stone peaches1 quite ripe1 but not too soft4 ,put them into a pan containing a weak solution of sal-eratus and water2 and let them lie in it till you find1 upon trial1 that the wool can be easily rubbed off with a coarse clean towel4 ,weigh them2 and to each pound of peaches allow a pound of broken-up loaf-sugar1--the best double-refined4 ,then crush the sugar by rolling it with a rolling-pin4 ,have ready some large glass jars1 with lacquered tin covers4 ,put a layer of sugar into the bottom of each jar2 then a layer of peaches2 then sugar2 then peaches2 and so on till the jar is very nearly full1--the upper layer being of sugar4 ,then pour in some of the best white brandy till the jars are filled quite to the top4 ,cover them closely1 and set them into a large flat-bottomed kettle of cold water4 ,the water must be a little below the tops of the jars4 ,place the kettle over a moderate fire1 and keep the peach-jars boiling in it half an hour after they have come to a boil4 ,then set them away in your sweetmeat closet4 ,as the lids of glass jars seldom fit tightly1 put beneath each lid a round of thick1 soft white paper1 and cover the top of the outside with a piece of bladder tied down4 ,,brandy ,,pears may be done as above4 ,it is customary to leave the stems on4 ,rub off1 upon some lumps of the sugar before crushing it1 the yellow rind of several fresh lemons1 and squeeze the lemon-juice among the crushed sugar4 ,allow the rind and juice of one large lemon to a small jar of pears4 ,in whatever way pears are cooked1 they should always be flavoured with lemon2 otherwise they will be insipidly sweet4 ,to colour them a fine red1 tie up a little cochineal1 or some well-picked alkanet1 in a very thin muslin or bobbinet bag1 and boil it with the pears4 ,when done1 take out the bag4 ,,brandy ,,peaches ,,the ,,french ,,way4--,put large white peaches 7a few at a time7 into scalding lye4 ,let them rest for a minute or two1 till the skin loosens so that it can be easily peeled off4 ,next put the peaches into cold water1 and let them remain till you have hot water ready to scald them4 ,after scalding1 put into a large1 broad preserving kettle as many peaches as will lie side by side in the bottom4 ,pour on as much cold water as will rather more than cover them2 set the kettle over a clear fire2 and let them boil till they are soft enough to be easily dented when pressed by your finger4 ,take them out2 place them with the stem end downward1 on an inverted sieve set on a large dish4 ,then put some more peaches into the kettle2 add more cold water2 boil them2 and put them to drain afterwards4 ,repeat this till all your peaches have had a boil4 ,spread them on large dishes1 and let them stand all night in a cold place4 ,mix together some of the best white brandy and the best loaf-sugar1 powdered fine1--allowing a pound of sugar to every pint of brandy4 ,stir it well while the sugar is dissolving2 and when melted1 set it also in a cold place1 and let it stand all night4 ,in the morning1 put the peaches into glass jars1 which should be all of the same size1 and fill them up with the brandy syrup2 allowing an equal portion to each jar4 ,cover the jars closely1 and paste white paper over their tops4 ,,brandy ,,green ,,gages4--,take the largest and finest green gages1 quite ripe4 ,prick every one with a needle in several places4 ,spread fresh grape-leaves over the bottom1 and round the sides of a preserving kettle4 ,put in a layer of green gages and a layer of grape-vine leaves1 alternately1 adding to each layer a bit of alum but little larger than a grain of indian corn4 ,cover the last layer of fruit thickly with vine-leaves2 fill up the kettle with cold water1 and place it over a moderate fire4 ,simmer the fruit slowly1 but do not let it break4 ,when the gages are hot all through1 take them out1 and throw them into cold water4 ,afterwards weight them2 and to every pound of fruit1 allow a pound of the best double-refined loaf-sugar1 powdered4 ,remove the vine-leaves from the preserving-kettle1 and put into it the sugar1 with barely sufficient water to keep it from burning4 ,stir the sugar well with the water till it is dissolved1 adding to every three pounds the beaten white of an egg4 ,place the kettle over the fire1 and boil and skim till very clear1 and the scum ceases to rise4 ,then take it off1 measure it1 and to every pint of syrup allow a large half-pint of the best and clearest brandy4 ,mix the syrup and brandy together4 ,having well drained the green gages from the cold water1 put them 7two-thirds full7 into glass jars4 ,fill the jars up to the top with the liquor1 poured on warm4 ,cover them closely1 pasting paper over the lids1 and set them in a dry1 cool closet4 ,if the gages are not green enough with the first simmering1 get fresh vine-leaves1 and simmer them again very slowly1 hanging the kettle high4 ,instead of vine-leaves1 you may green any preserves by boiling them with layers of the green husks that surround the ears of young indian corn4 ,,brandy ,,grapes4--,for this purpose the grapes should be in large close bunches1 and quite ripe4 ,remove every grape that is the least shrivelled1 or in any way defective4 ,with a needle prick each grape in three places4 ,have ready a sufficiency of double-refined loaf-sugar1 powdered and sifted4 ,put some of the sugar into the bottom of your jars4 ,then put in a bunch of grapes1 and cover it thickly with sugar4 ,then another bunch2 then more sugar1 and so on till the jar is nearly full2 finishing with a layer of sugar4 ,then fill up to the top with the best white brandy4 ,cover the jars as closely as possible1 and set them away4 ,they must not go over the fire4 ,the grapes should be of the best quality1 either white or purple4 ,,iced ,,grapes4--,take large close bunches of fine ripe thin-skinned grapes1 and remove any that are imperfect4 ,tie a string in a loop to the top of the stem4 ,strain into a deep dish a sufficient quantity of white of egg4 ,dip the bunches of grapes into it1 immersing them thoroughly4 ,then drain them1 and roll them about in a flat dish of finely-powdered loaf-sugar till they are completely coated with it1 using your fingers to spread the sugar into the hollows between the grapes4 ,hang up the bunches by the strings till the icing is entirely dry4 ,they should be dried in a warm place4 ,send them to the supper-table at a party1 on glass dishes4 ,ripe currants may be iced as above4 ,raspberries1 strawberries1 ripe gooseberries1 plums and cherries1 may be thus dipped in white of egg1 and rolled in sugar4 ,,american ,,prunes4--,take the largest and finest purple plums1 7oval or long-shaped if you can get them47 ,they must be quite ripe4 ,spread them separately on flat dishes1 and set them in a large oven1 directly after the bread1 pies1 c41 have been taken out4 ,let the plums stay in till the oven is cool2 taking them out and turning them over two or three times4 ,if you bake every day1 put in the plums as before1 till they are sufficiently dry4 ,otherwise2 set the dishes in a balcony1 or on the roof of an out-house1 or in some place where they will be exposed to the hot sun4 ,it will be well to cover them with thin gauze1 to keep off wasps1 flies1 c4 ,continue to set them every day in the sun till they are well dried1 and look like prunes4 ,then pack them down in jars or boxes2 laying orange or lemon-leaves among them4 ,,to ,,stew ,,dried ,,peaches4--,dried peaches can be used for no purpose without first being thoroughly stewed4 ,they should be soaked for some hours before cooking4 ,take a sufficient quantity1 and put them over night into a pan1 7having first picked out all that are defective17 and wash them well through two cold waters4 ,drain them1 lay them in a clean pan1 and fill it up with scalding water4 ,cover them closely1 and let them stand all night4 ,in the morning pour off the water1 leaving just enough of it about the peaches to keep them from burning when stewed1 and transfer them to a clean earthen pipkin or a sauce-pan4 ,set them over a moderate fire1 or on a bed of hot coals1 7renewing the live coals when necessary17 and let them stew till thoroughly done1 and quite soft1 so that every piece can be mashed to a jam4 ,while stewing1 stir them up frequently from the bottom1 mashing them with the back of the spoon against the sides of the pipkin4 ,keep them well covered1 except when you are stirring4 ,when quite done1 transfer them to a deep dish1 and mix with them1 while they are smoking hot1 a large portion of brown sugar1 so as to make them very sweet4 ,set them away to cool4 ,they will then be ready to use for pies1 puddings1 or as sauce to roast meat4 ,,dried ,,apples should be soaked and stewed as above4 ,they will be much improved by stewing with them some thin slips of the yellow rind of lemon or orange2 or by the addition of a few cloves4 ,sugar should always be added after the fruit is done stewing1 and while still hot4 ,if put in at first1 it renders the fruit hard and tough2 besides that much of the sweetness is wasted in evaporation4 ,,breakfast ,,and ,,tea ,,cakes4 ,,indiana ,,batter ,,cakes4--,sift into a pan three large pints of yellow corn-meal2 and add a large table-spoonful of fresh lard2 or of nice drippings of roast beef1 well cleared from fat4 ,add a small tea-spoonful of sal-eratus1 or a large one of soda1 dissolved in a little warm water4 ,next make the whole into a soft dough1 with a pint of cold water4 ,afterwards thin it to the consistence of a moderate batter1 by adding1 gradually1 not quite a pint and a half of warm water4 ,when it is all mixed1 continue to stir it well for half an hour4 ,have ready a griddle heated over the fire1 and bake the batter in the manner of buckwheat-cakes2 send them to table hot1 and eat them with butter or molasses4 ,these cakes are very light and good1 and convenient to make2 as they require neither eggs1 milk1 nor yeast4 ,they may either be baked as soon as mixed1 or they may stand for an hour or more4 ,,kentucky ,,batter ,,cakes4--,sift a quart of yellow indian meal into a large pan2 mix with it two large table-spoonfuls of wheat flour1 and a salt-spoonful of salt4 ,warm a pint and a half of rich milk in a small sauce-pan1 but do not let it come to a boil4 ,when it begins to simmer1 take it off the fire1 and put into it two pieces of fresh butter1 each about the size of a hen's egg4 ,stir the butter into the warm milk till it melts1 and is well mixed4 ,then stir in the meal1 gradually1 and set the mixture to cool4 ,beat four eggs1 very light1 and add them1 by degrees1 to the mixture1 stirring the whole very hard4 ,if you find it too thin1 add a little more corn-meal4 ,have ready a griddle heated over the fire1 and bake the batter on it1 in the manner of buckwheat-cakes4 ,send them to table hot1 and eat them with butter1 to which you may add molasses or honey4 ,,rye ,,batter-,,cakes4--,beat two eggs very light4 ,mix them1 gradually1 with a quart of lukewarm milk1 and sufficient rye-meal to make a batter about as thick as for buckwheat-cakes4 ,then stir in a large table-spoonful of the best brewer's yeast2 or twice that quantity1 if the yeast is home-made4 ,cover it1 and set it to rise in a warm place4 ,if too thin1 add more rye-meal4 ,when quite light1 and covered on the surface with bubbles1 bake it on a griddle1 in the manner of buckwheat cakes4 ,butter them1 and eat them warm1 at breakfast or tea4 ,if you cannot obtain good yeast1 and wish to have the cakes ready with as much expedition as possible1 you may use patent yeast-powders1 according to the directions that accompany them4 ,in this case1 the cakes must be baked in half an hour after the powders are mixed into the batter4 ,yeast-powders1 put in at the last1 are an improvement to all sorts of batter-cakes that have been previously raised with good real yeast2 also to cakes made light by eggs4 ,but to depend entirely on the powders1 without either real yeast1 or eggs1 is not well2 as the cakes1 though eatable1 are generally too tough and leathery to be wholesome4 ,in cities1 fresh yeast1 from the brewers1 can be obtained every day1 at a very trifling cost1 during the brewing season2 which is usually from ,october till ,april4 ,at other seasons1 it can be procured from the bakers1 or made at home2 and should always be used in preference to depending solely on yeast-powders4 ,though they improve the lightness of batter1 for which real yeast or beaten eggs have already been used1 they will not1 of themselves alone1 give it a wholesome degree of either lightness or crispness4 ,too much dependence on yeast-powders is one reason that the buckwheat-cakes of the present day are so inferior to those of former times1 when they were always made with real yeast4 ,indian batter-cakes may be made as above4 ,,harlem ,,cakes4--,sift into a pan three pints of flour4 ,warm1 in a sauce-pan1 a pint of milk1 and cut up in it half a pound of fresh butter4 ,when the butter is soft enough to mix with the milk1 stir them well together1 and remove the sauce-pan from the fire4 ,beat three eggs1 very light1 and mix them with the milk and butter1 after they have cooled4 ,then make a hole in the middle of the flour1 and pour in the mixture1 and two large table-spoonfuls of strong fresh yeast4 ,with a spoon1 mix the flour into the liquid1 till the whole is thoroughly incorporated4 ,then cover the pan with a thick woollen cloth1 and set it near the fire1 to rise4 ,it should be light in about five hours2 perhaps sooner4 ,when quite light1 mix in a tea-spoonful of soda1 dissolved in a very little warm water2 divide the dough into long oval cakes1 or rolls2 knead each separately4 ,sprinkle an iron baking-pan with flour2 put in the cakes2 cover the pan1 and let it stand half an hour before baking4 ,bake the cakes in a moderate oven4 ,eat them fresh1 with butter4 ,they are excellent tea cakes4 ,of course1 they must be mixed in the forenoon4 ,,bread ,,muffins4--,take four thick slices of baker's bread1 and cut off all the crust4 ,lay them in a pan1 and pour boiling water over them2 but barely enough to soak them well4 ,cover the bread1 and after it has stood an hour1 drain off the water1 and stir the soaked bread till it is a smooth mass2 then mix in two table-spoonfuls of sifted flour1 and a half-pint of milk4 ,having beaten two eggs very light1 stir them1 gradually1 into the mixture4 ,grease some muffin-rings2 set them on a hot griddle1 and pour into each a portion of the mixture4 ,bake them brown2 send them to table hot2 pull them open with your fingers1 and spread on butter4 ,they will be found an excellent sort of muffin2 very light and nice4 ,,sweet ,,potatoe ,,pone4--,stir together1 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 potatoe4 ,beat eight eggs1 very light1 and stir them1 gradually1 into the butter and sugar1 in turn with the grated sweet potatoe4 ,dissolve a tea-spoonful of sal-eratus or soda1 in a gill 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 hours1 or more4 ,it should be eaten fresh4 ,,rice ,,bread4--,to a pint of well-boiled rice1 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 them1 gradually1 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 pan1 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 it1 into an iron dutch-oven1 placed over hot coals4 ,heat the lid of the oven on the inside1 by standing it up1 before the fire1 while the rice-bread is preparing1 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 butter1 or lard2 and mix in a pint and a half of milk4 ,beat four eggs1 very light1 and then stir them1 gradually1 into the mixture4 ,when the whole has been well-mixed1 add1 at the last1 a small tea-spoonful of soda1 or sal-eratus1 dissolved in as much warm water as will cover it4 ,put the whole into a buttered tin pan2 set it1 immediately1 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 eggs1 very light1 and stir them into one half of the milk1 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 strong1 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 griddle1 in the manner of buckwheat-cakes4 ,send them to table hot1 and butter them4 ,similar cakes may be made with indian-meal1 instead of rice-flour4 ,,long ,,rolls4--,sift three quarts of flour into a large pan1 and mix with it a tea-spoonful of salt4 ,warm half a pint of water1 but do not let it become hot4 ,mix with it six table-spoonfuls of strong1 fresh yeast4 ,make a deep hole in the middle of the pan of flour4 ,pour in the liquid1 and1 with a spoon1 work into it the flour1 round the edge of the hole2 proceeding gradually till you have all the flour mixed in1 so as to form a batter4 ,stir it well1 for two or three minutes4 ,then strew the top all over with a handful of dry flour4 ,cover the dough with a thick1 double cloth1 and set it in a warm place1 to rise4 ,when it is quite light1 and the surface cracked all over1 mix in three table-spoonfuls 7not more7 of lard1 or fresh butter4 ,knead it long and hard1 and make it into long1 oval-shaped rolls1 making1 with a knife1 a cleft in the top of each4 ,sprinkle some square baking-pans with flour2 lay the rolls in them1 at equal distances2 cover them1 as before2 and set them in a warm place1 for half an hour4 ,in the meantime1 have the oven ready2 put in the rolls1 and bake them brown4 ,their lightness may be improved by mixing in 7while kneading the dough1 previous to forming it into cakes7 a heaping tea-spoonful of soda1 or sal-eratus1 dissolved in as much warm water as will cover it4 ,in cold weather1 you may mix these rolls with milk1 instead of water2 but in summer the milk may turn sour1 and spoil the dough4 ,this1 however1 may be corrected1 by adding the soda1 or sal-eratus2 always a good remedy for sour dough or batter4 ,,potatoe ,,rolls4--,take fine large potatoes4 ,boil1 peel1 and mash them4 ,then rub the mashed potatoe through a sieve4 ,to each potatoe allow a pint of sifted flour2 a table-spoonful of strong fresh yeast2 a jill of milk-warm water2 a salt-spoon of salt2 the yolk of an egg2 and a bit of fresh butter about the size of a large hickory-nut4 ,mix together in a large broad pan the flour1 the mashed potatoe1 and the salt4 ,make a hole in the centre of the mixture1 and pour into it the yeast mixed with the warm water4 ,sprinkle a little flour over the top1 and mix in a little from round the sides of the hole4 ,cover it with a clean towel1 and over that a flannel1 and set it near the fire to rise4 ,when the dough is quite light1 and cracked all over the surface1 knead in the butter and also the yolks of eggs1 having previously beaten them well1 and add a small tea-spoonful of soda dissolved in a little warm water4 ,then divide the dough into equal parts1 make it into long-shaped rolls1 and lay them in a tin or iron pan sprinkled with flour4 ,cover them1 and again set them to rise in a warm place4 ,when perfectly light1 7which should be in about an hour17 set the pan into the oven1 and bake the rolls brown4 ,they are best when quite fresh4 ,pull them open with your fingers1 and eat them with butter4 ,,cakes1 ,,etc4 ,,to ,,beat ,,eggs4--,in making cakes it is of the utmost importance that the eggs should be properly and sufficiently beaten2 otherwise the cakes will most certainly be deficient in the peculiar lightness characterizing those that are made by good confectioners4 ,home-made cakes1 if good in other respects1 are too frequently 7even when not absolutely heavy or streaked7 hard1 solid and tough4 ,this often proceeds from too large a portion of flour1 and too small an allowance of butter and eggs4 ,the richest cake that can be made 7provided it is light and well baked7 is less unwholesome than what are called plain cakes1 if they are solid or leathery4 ,cakes cannot be crisp and light without a due proportion of the articles that are to make them so2 and even then1 the ingredients must be thoroughly stirred or beaten2 and of course thoroughly baked afterwards4 ,persons who do not know the right way1 complain much of the fatigue of beating eggs1 and therefore leave off too soon4 ,there will be no fatigue1 if they are beaten with the proper stroke1 and with wooden rods1 and in a shallow1 flat-bottomed earthen pan4 ,the coldness of a tin pan retards the lightness of the eggs4 ,for the same reason do not use a metal egg-beater4 ,in beating them do not move your elbow1 but keep it close to your side4 ,move only your hand at the wrist1 and let the stroke be quick1 short1 and horizontal2 putting the egg-beater always down to the bottom of the pan1 which should therefore be shallow4 ,do not leave off as soon as you have got the eggs into a foam2 they are then only beginning to be light4 ,but persist till after the foaming has ceased1 and the bubbles have all disappeared4 ,continue till the surface is smooth as a mirror1 and the beaten egg as thick as a rich boiled custard2 for till then it will not be really light4 ,it is seldom necessary to beat the whites and yolks separately1 if they are afterwards to be put together4 ,the article will be quite as light1 when cooked1 if the whites and yolks are beaten together1 and there will then be no danger of their going in streaks when baked4 ,the justly-celebrated ,mrs4 ,goodfellow1 of ,philadelphia1 always taught her pupils to beat the whites and yolks together1 even for sponge-cake2 and lighter than hers no sponge-cake could possibly be4 ,when white of egg is to be used without any yolk1 7as for lady-cake1 maccaroons1 meringues1 icing1 c417 it should be beaten till it stands alone on the rods2 not falling when held up4 ,hickory rods for egg-beating are to be had at the wooden-ware shops1 or at the turner's4 ,for stirring butter and sugar together1 nothing is equal to a wooden spaddle4 ,it should be about a foot long1 and flattened at the end like that of a mush-stick1 only broader4 ,spoons are very tedious and inconvenient either for beating eggs or stirring butter and sugar1 and do not produce the proper lightness4 ,,boston ,,cake4--,put a pound of powdered white sugar into a deep pan1 and cut up in it a pound of fresh butter4 ,stir the butter and sugar together till perfectly light4 ,then add a powdered nutmeg1 a table-spoonful of powdered mace and cinnamon mixed together1 and a large wine-glass of excellent brandy4 ,if the brandy is of bad quality it will give the cake a disagreeable taste4 ,if very good1 it will highly improve the flavour1 and also add to the lightness of the cake4 ,sift into a pan a pound of flour4 ,in another pan beat six eggs till very thick and smooth4 ,stir them gradually into the butter and sugar1 alternately with the flour1 and a pint of rich milk or cream1 a little of each at a time4 ,have ready a level tea-spoonful 7not heaped7 of pearlash1 or sal-eratus1 7or a full tea-spoonful of bi-carbonate of soda17 dissolved in as much warm water as will cover it4 ,add this at the last1 and then give the whole a very hard stirring4 ,butter a large square pan4 ,put in the mixture4 ,set it immediately into the oven1 and bake it thoroughly4 ,it requires very long baking4 ,a thick square ,boston cake will scarcely be done in less than three hours4 ,at the end of the first hour1 increase the heat of the oven1 and also at the second4 ,when cool1 sift powdered sugar over it1 and cut it into squares4 ,if properly made1 and well-baked1 7following exactly the above directions17 this cake will be found excellent1 and will seem fresh longer than any other2 the milk keeping it soft4 ,milk turned sour is very good for ,boston cake2 as by stirring the dissolved pearlash or soda into the milk1 the acidity will be entirely removed1 and the alkali rendered more effective in increasing the lightness of the cake4 ,still great care will be necessary in baking it4 ,the best confectioners make this cake every day without any failure4 ,,albany ,,cake4--,sift three pounds of flour into a pan4 ,stir together a pound of fresh butter1 and a pound of brown sugar4 ,mix together a pint of ,west ,india molasses1 and half a pint of rich milk4 ,have ready a pound and a half of raisins1 seeded1 cut in two1 and well dredged with flour to prevent their sinking4 ,beat five eggs very light1 and mix them gradually with the milk and molasses1 adding a glass of brandy1 and a table-spoonful of cinnamon powdered4 ,add the mixture gradually to the beaten butter and sugar1 alternately with the flour1 a little at a time of each4 ,next stir in a small teacup-full of strong fresh yeast4 ,then sprinkle in the raisins4 ,lastly1 stir in a very small tea-spoonful of bi-carbonate of soda1 or a still smaller portion of sal-eratus1 dissolved in as much lukewarm water as will cover it4 ,stir the whole mixture long and hard4 ,cover it1 and set it in a warm place to rise4 ,when quite light1 butter a deep tin pan1 put in the mixture1 and bake it in a loaf4 ,it will require very long and steady baking4 ,like all others that have yeast in them1 this cake is best when fresh4 ,,austrian ,,cake4--,take a thick straight-sided pound cake about the circumference of a large dinner-plate1 and cut it horizontally into slices1 the whole breadth of the cake1 and rather more than half an inch thick4 ,spread each slice1 thickly and smoothly1 with marmalade of peach1 raspberry1 strawberry1 or orange4 ,the marmalade may be all the same1 or of a different sort on each slice4 ,lay the slices1 nicely1 and evenly1 one upon another1 taking care that none of the marmalade oozes down from between the edges4 ,then make a thick icing of white of egg and powdered loaf-sugar1 and flavour it with rose or orange-flower water4 ,heap a large portion of it on the centre of the cake1 and with a broad knife 7dipped frequently in cold water7 spread it smoothly all over the top and sides4 ,then set it away to harden4 ,you may ornament it by putting icing into a small syringe and pressing it out into the form of a centre-piece and border of flowers4 ,to do this requires practice1 taste1 and ingenuity4 ,when the cake is to be eaten1 cut it down into triangular pieces2 each including a portion of the different layers of marmalade4 ,instead of marmalade you may use for this cake1 fresh strawberries1 mashed smoothly and sweetened with white sugar4 ,,madison ,,cake4--,pick clean two pounds of sultana raisins1 7those that have no seeds17 and cut them in half4 ,if you cannot procure the sultana1 use the bloom or muscatel raisins1 removing all the seeds4 ,when the raisins are cut in two1 dredge them thickly on all sides with flour1 to prevent their sinking or clodding in the cake while baking4 ,sift into a pan a pound and three quarters 7not more7 of flour4 ,cut up a pound of fresh butter into a deep pan4 ,mix with it a pound of white lump-sugar finely powdered2 and stir them together till they become a thick1 white1 cream4 ,have ready a tea-spoonful of powdered nutmeg1 and a table-spoonful of powdered cinnamon1 and mix these spices1 gradually1 with the butter and sugar4 ,beat fourteen eggs 7not fewer7 till very light and thick4 ,then stir them1 gradually1 into the beaten butter and sugar1 alternately with the flour and a pint of rich milk1 7sour milk will be best47 ,add at the last a very small tea-spoonful of pearlash1 or of bi-carbonate of soda1 dissolved in a large wine-glass of brandy4 ,give the whole a hard stirring1 and then put it immediately into a deep circular tin pan1 the sides and bottom of which have been first well greased with fresh butter4 ,set it directly into a well-heated oven1 and let it bake from five to six hours1 according to its size4 ,it requires long and steady baking4 ,when cool1 cover it 7top and sides7 with a thick icing1 made in the usual way of beaten white of egg and sugar1 and flavoured with rose-water or lemon4 ,if the above directions are closely followed this will be found a very fine cake1 and it will keep soft and fresh a week if the air is carefully excluded from it4 ,it will be still better1 if in addition to the two pounds of raisins1 you mix in two pounds of ,zante currants1 picked1 washed1 dried before the fire1 and then well floured4 ,half a pound of citron cut into slips and floured1 may also be added4 ,,strawberry ,,cakes4--,sift a small quart of flour into a pan1 and cut up among it half a pound of the best fresh butter2 or mix in a pint of butter if it is soft enough to measure in that manner4 ,rub with your hands the butter into the flour1 till the whole is crumbled fine4 ,beat three eggs very light2 and then mix with them three table-spoonfuls of powdered loaf-sugar4 ,wet the flour and butter with the beaten egg and sugar1 so as to form a dough4 ,if you find it too stiff1 add a very little cold water4 ,knead the dough till it quits your hands1 and leaves them clean4 ,spread some flour on your paste-board1 and roll out the dough into a rather thick sheet4 ,cut it into round cakes with the edge of a tumbler1 or something similar2 dipping the cutter frequently into flour to prevent its sticking4 ,butter some large square iron pans or baking sheets4 ,lay the cakes in1 not too close to each other4 ,set them in a brisk oven1 and bake them light brown4 ,have ready a sufficient quantity of ripe strawberries1 mashed and made very sweet with powdered white sugar4 ,reserve some of your finest strawberries whole4 ,when the cakes are cool1 split them1 place them on flat dishes1 and cover the bottom piece of each with mashed strawberry1 put on thickly4 ,then lay on the top pieces1 pressing them down4 ,have ready some icing1 and spread it thickly over the top and down the sides of each cake1 so as to enclose both the upper and lower pieces4 ,before the icing has quite dried1 ornament the top of every cake with the whole strawberries1 a large one in the centre1 and the smaller ones placed round in a close circle4 ,these are delicious and beautiful cakes if properly made4 ,the strawberries1 not being cooked1 will retain all their natural flavour4 ,instead of strawberries you may use raspberries4 ,the large white or buff-coloured raspberry is the finest1 if to be eaten uncooked4 ,,peach ,,cakes4--,pick clean and wash a quart of dried peaches1 and let them stew all night in as much clear water as will cover them4 ,in the morning1 drain off most of the water1 leaving only as much of it about the peaches as will suffice to prevent them from burning after they are set over the fire4 ,it will be best to have them soaked in the vessel in which you intend to stew them4 ,keep them covered while stewing1 except when you take off the lid to stir them up from the bottom4 ,when they are all quite soft1 and can be mashed into a smooth jam or marmalade1 mix in half a pound of brown sugar1 and set the peaches to cool4 ,in the mean time1 soften a quarter of a pound of the best fresh butter in half a pint of warm milk1 heated on the stove1 but not allowed to come to a simmer4 ,sift a pound of flour into a pan2 pour in the warm milk and butter 7first stirring them well together7 and a wine-glass of strong1 fresh yeast4 ,mix the whole into a dough4 ,cover it1 and set it in a warm place to rise4 ,when quite light and cracked all over the surface1 flour your paste-board1 put the dough upon it2 mix in a small tea-spoonful of sub-carbonate of soda1 and knead it well2 set it again in a warm place for half an hour4 ,then divide the dough into equal portions1 and make it up into round cakes about the size in circumference of the top of a tumbler4 ,knead each cake4 ,then roll them out into a thin sheet4 ,have ready the peach jam1 mashed very smooth1 and with a portion of it cover thickly the half of each cake4 ,fold over the other half1 so as to enclose the peach jam in the form of a half-moon4 ,bring the two edges closely together and crimp them neatly4 ,lay the cakes in buttered square pans1 and bake them brown4 ,when done grate sugar over the top4 ,these cakes are nice for children1 being very light1 if properly made and baked4 ,they are by no means rich1 and are good substitutes for tarts4 ,similar cakes may be made with stewed apple1 flavoured with lemon and sweetened4 ,or with raspberries1 or any other convenient fruit stewed to a jam4 ,,small ,,lemon ,,cakes4--,break up a pound of fine loaf-sugar1 and on some of the lumps rub off all the yellow rind of four lemons4 ,then powder all the sugar4 ,beat to a stiff froth the whites of three eggs4 ,mix the sugar1 gradually 7a tea-spoonful at a time7 with the beaten white of egg1 so as to make a paste1 stirring it very hard4 ,spread some white paper 7cut exactly to fit7 on the bottom of a square shallow baking-pan4 ,place equal portions of the paste at regular distances on this paper1 making them into round heaps1 and smoothing their surfaces with the back of a spoon or a broad-bladed knife1 dipped frequently in cold water4 ,put the cakes into a moderate oven and bake them a light brown4 ,when cool take them off the paper4 ,you may make orange cakes in this manner4 ,strawberry cakes may be made as above1 mixing the juice of ripe strawberries with the sugar4 ,raspberry cakes also4 ,,fine ,,honey ,,cake4--,mix a quart of strained honey with half a pound of powdered white sugar1 and half a pound of fresh butter1 and the juice of two oranges or lemons4 ,warm these ingredients slightly1 just enough to soften the butter4 ,then stir the mixture very hard1 adding a grated nutmeg4 ,mix in1 gradually1 two pounds 7or less7 of sifted flour4 ,make it into a dough1 just stiff enough to roll out easily4 ,beat it well all over with a rolling-pin4 ,then roll it out into a large sheet1 half an inch thick2 cut it into round cakes with the top of a tumbler1 7dipped frequently in flour17 lay them in shallow tin pans1 7slightly buttered17 and bake them well4 ,,chocolate ,,cake4--,scrape down three ounces of the best and purest chocolate1 or prepared cocoa4 ,cut up1 into a deep pan1 three-quarters of a pound of fresh butter2 add to it a pound of powdered loaf-sugar2 and stir the butter and sugar together till very light and white4 ,have ready fourteen ounces 7two ounces less than a pound7 of sifted flour2 a powdered nutmeg2 and a tea-spoonful of powdered cinnamon--mixed together4 ,beat the whites of ten eggs till they stand alone2 then the yolks till they are very thick and smooth4 ,then mix the yolks and whites gradually together1 beating very hard when they are all mixed4 ,add the eggs1 by degrees1 to the beaten butter and sugar1 in turn with the flour and the scraped chocolate1--a little at a time of each2 also the spice4 ,stir the whole very hard4 ,put the mixture into a buttered tin pan with straight sides1 and bake it at least four hours4 ,if nothing is to be baked afterwards1 let it remain in till the oven becomes cool4 ,when cold1 ice it4 ,,lemon ,,puffs4--,take a pound of the best loaf-sugar1 and powder it4 ,grate upon lumps of the same sugar the yellow rind of four large ripe lemons2 having first rolled each lemon under your hand1 upon a table1 to increase the juice4 ,then powder these pieces of sugar also1 and add them to the rest4 ,strain the juice of the lemons over the sugar1 mixing it well in4 ,have ready in a saucer some extra powdered sugar4 ,beat to a stiff froth the whites of four eggs1 and then gradually and thoroughly beat into it the lemon and sugar1 till the mixture is very thick and smooth4 ,if too thin1 add more sugar2 if too thick1 more beaten white of egg4 ,take a sheet of nice white paper1 and lay it smoothly in a square tin pan2 having first cut it to fit exactly4 ,put on it1 at equal distances1 a round spot of thinly-spread powdered loaf-sugar1 about the size of a half-dollar or a little larger4 ,upon each spot place with a spoon a pile of the mixture2 smoothing it with a knife dipped in water1 and making the surface even4 ,sift over each a little powdered sugar4 ,set the pan in a quick oven1 and bake the puffs of a light brown4 ,a few minutes' baking will suffice4 ,they should rise very high4 ,when cool1 loosen them carefully from the paper by inserting a broad knife beneath4 ,then spread them out on a large flat dish1 and keep them in a dry1 cool place till wanted4 ,,orange ,,puffs may be made in the same manner1 omitting the rind1 and using the juice only of five oranges2 unless they are all of a very large size1 and then four may suffice4 ,very nice puffs can be made with the juice of strawberries1 raspberries1 currants1 or cherries2 mixed1 as above1 with beaten white of egg and sugar4 ,,rose ,,meringues4--,beat to a stiff froth the whites of six eggs1 and then beat in by degrees1 a spoonful at a time1 a pound or more of finely-powdered loaf-sugar1 till it is of the consistence of very thick icing or meringue4 ,have ready a sufficient quantity of freshly-gathered rosebuds1 about half grown4 ,having removed the stalks and green leaves1 take as many of the buds as will weigh three ounces4 ,with a pair of sharp scissors clip or mince them as small as possible into the pan of meringue2 stirring them in with a spoon4 ,then stir the whole very hard4 ,have ready some sheets of white paper1 laid on baking tins4 ,drop the meringues on it1 in heaps all of the same size1 and not too close together4 ,smooth them with the back of a spoon or broad knife1 dipped in cold water4 ,set them in a moderate cool oven1 and bake them about twenty minutes4 ,take out one and try it1 and if not thoroughly done1 continue them longer in the oven4 ,to heighten the red colour1 add to the white of egg1 before you beat it1 a very little water1 in which has been steeped a thin muslin bag of alkanet-root2 or you may colour it with a little cochineal powder4 ,orange-blossom meringues may be made as above4 ,,whipped ,,cream ,,meringues4--,take the whites of eight eggs1 and beat them to a stiff froth1 that will stand alone4 ,then beat into them1 gradually1 a tea-spoonful at a time1 two pounds or more of finely-powdered loaf-sugar2 continuing to add sugar till the mixture is very thick1 and finishing with a little lemon-juice or extract of rose4 ,have ready some sheets of white paper1 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 done1 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 mill1 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 whipped1 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 ,,cream ,,tarts4--,put into a tea-cup a large table-spoonful of arrow-root flour4 ,pour on it a very little cold milk1 and mix it very smooth with a spoon2 seeing that it is entirely free from lumps4 ,boil1 in a sauce-pan1 a quart of cream or rich unskimmed milk1 with the yellow rind of a large lemon or orange1 pared thin1 or cut into slips2 or use for flavouring a handful of bitter almonds or peach kernels1 blanched and broken up2 or1 what is still better1 a vanilla bean4 ,the milk must boil slowly 7keeping it closely covered7 till it is highly flavoured4 ,then strain out the lemon-peel or other flavouring1 and set away the milk to cool4 ,beat the yolks of eight eggs till very thick and smooth1 and stir them gradually into the milk1 alternately with four heaped table-spoonfuls of powdered loaf-sugar4 ,add some grated nutmeg4 ,put the whole into a sauce-pan1 and place it on hot coals or on the stove1 and continue to stir it till it begins to boil4 ,then remove it immediately1 lest it should curdle1 and keep stirring it till it begins to cool4 ,afterwards set it in a cold place4 ,sift into a pan a pound and a half of flour2 mix in a quarter of a pound of white sugar2 cut up in it half a pound of fresh butter1 and rub it well into the flour and sugar4 ,beat two eggs very light1 and with them wet the flour1 c41 to a dough1 adding a very small level tea-spoonful of soda1 dissolved in a very little cold water4 ,mix the paste well till it becomes a lump of dough4 ,then beat it on all sides with the rolling-pin4 ,transfer it to the paste-board1 and roll it out thin4 ,divide it equally into square pieces4 ,put thickly on each piece a portion of the cream or custard mixture1 and fold over it the four corners of the paste1 so that they approach each other in the centre4 ,dredge each tart with powdered loaf-sugar4 ,set them into the oven1 and let them bake of a light brown4 ,they are best when fresh1 but not warm2 and will be found delicious4 ,the custard may be coloured green by boiling pistachio nuts in the milk1 with the flavouring4 ,,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 half a 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 wine1 and some grated nutmeg4 ,when all the ingredients are mixed1 stir the batter very hard4 ,then put it into small1 deep pans1 or cups1 that have been well-buttered1 filling them about two-thirds with the batter4 ,set them1 immediately1 into a brisk oven1 and bake them brown4 ,when done1 remove them from the cups1 and place them1 to cool1 on an inverted sieve4 ,when quite cold1 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 slit1 with your fingers1 to prevent the cream running out4 ,spread them on a large dish4 ,either send them to table immediately1 before the ice-cream melts1 or keep them on ice till wanted4 ,,lemon ,,or ,,orange ,,kisses4--,take three large1 ripe lemons1 or oranges1 and rub off the yellow rind1 upon some pieces belonging to a pound of fine loaf-sugar4 ,then powder all the pound of sugar1 and squeeze among the sugar 7through a strainer7 the juice of the lemons or oranges2 mixing it well in4 ,beat the whites of four eggs to a stiff froth1 that will stand alone4 ,then beat in1 very hard1 the sugar1 c41 a tea-spoonful at a time4 ,lay a sheet of white paper on a board4 ,drop the mixture on it1 in oval piles1 smoothing them with a broad-bladed knife1 dipped frequently in cold water4 ,set them in a moderate oven1 and when they are coloured a light brown1 take them out1 slip a knife carefully under each1 to remove them from the papers1 and place two bottoms together1 so as to give them the form of an egg4 ,if you use oranges1 scoop out a small hollow in the bottom of each half-kiss1 as soon as they are baked1 and fill the cavity with orange-pulp1 sweetened4 ,then join the two halves together4 ,instead of lemon or orange1 they may be finely flavoured1 by mixing with the powdered sugar a sufficient quantity of extract of vanilla4 ,,chocolate ,,maccaroons4--,blanch half a pound of shelled sweet almonds1 by scalding them with boiling water1 till the skin peels off easily4 ,then throw them into a bowl of cold water1 and let them stand awhile4 ,take them out and wipe them1 separately4 ,afterwards set them in a warm place1 to dry thoroughly4 ,put them1 one at a time1 into a marble mortar1 and pound them to a smooth paste2 moistening them1 as you proceed1 with a few drops of rose-water1 to prevent their oiling4 ,when you have pounded one or two1 take them out of the mortar1 with a tea-spoon1 and put them into a deep plate1 beside you1 and continue removing the almonds to the plate1 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 it1 thoroughly1 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 froth1 that will stand alone4 ,have ready a pound and a half of finely-powdered loaf-sugar4 ,stir it1 hard1 into the beaten white-of-egg1 a spoonful at a time4 ,then stir in1 gradually1 the mixture of almond and chocolate2 and beat the whole very hard4 ,drop the mixture1 in equal portions1 upon thin white paper1 laid on square tin pans1 smoothing them1 with a spoon1 into round cakes1 about the size of a half-dollar4 ,dredge the top of each1 lightly1 with powdered sugar4 ,set them into a quick oven1 and bake them a light brown4 ,when done1 take them off the paper4 ,for the first experiment1 in making these maccaroons1 it may be well to try a smaller quantity4 ,for instance1 a quarter of a pound of shelled almonds2 a quarter of a pound of chocolate2 four eggs2 and three-quarters of a pound of sugar4 ,,lemon ,,maccaroons4--,take four large ripe lemons1 and rub off the yellow surface of the rind1 upon a lump of sugar4 ,then powder that sugar1 and add to it not quite a pound of loaf-sugar1 already powdered4 ,break four eggs into a shallow pan1 and beat them till very thick and light4 ,then add the juice of the lemons1 squeezed through a strainer1 and a tea-spoonful of powdered nutmeg and cinnamon1 and stir in the sugar1 a little at a time1 alternately with three large heaped-up table-spoonfuls of sifted flour4 ,a little more flour may1 probably1 be found necessary4 ,mix the whole1 thoroughly1 so as to form a soft paste4 ,have ready some shallow1 square baking-pans1 or sheets of iron1 the bottoms covered with white paper1 laid smoothly in4 ,moisten your hands with water1 and then take up portions of the mixture1 and roll them into balls1 about the size of a large plum1 laying them1 as you proceed1 upon the paper1 but rather more than an inch apart4 ,lastly1 with the blade of a knife1 dipped in water1 smooth the surface of each4 ,set them into a moderate oven1 and bake them brown4 ,try one1 when you think they are done4 ,if not sufficiently baked1 let them remain longer in the oven4 ,as soon as they are cold1 loosen them from the paper1 by slipping under them a broad-bladed knife4 ,orange maccaroons may be made in this manner1 using the grated rind of two oranges only1 but the juice of four4 ,to make vanilla maccaroons1 boil1 in a covered vessel1 a vanilla bean1 with as much milk as will barely cover it4 ,when the milk is strongly flavoured with the vanilla1 strain it1 and1 when cold1 add it to the beaten egg4 ,then stir in1 gradually1 the sugar1 spice1 and flour1 and proceed as above4 ,,ground-,,nut ,,maccaroons4--,take a sufficiency of ground-nuts1 that have been roasted in an iron pot1 over the fire2 remove the shells2 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-nuts1 7two or three at a time17 in a marble mortar1 adding1 frequently1 a little cold water1 to prevent their oiling4 ,they must be pounded to a smooth1 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 it1 gradually1 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 roll1 between them1 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 maccaroons1 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 about ten minutes4 ,almond maccaroons may be made as above1 mixing one-quarter of a pound of shelled bitter almonds with three-quarters of shelled sweet almonds4 ,for almond maccaroons1 instead of flouring your hands1 you may dip them in cold water2 and when the maccaroons are formed on the papers1 go slightly over every one1 with your fingers wet with cold water4 ,maccaroons may be made1 also1 of grated cocoa-nut1 mixed with beaten white of egg and powdered sugar4 ,,west ,,india ,,cocoa-,,nut ,,cake4--,cut up and peel some pieces of a very ripe cocoa-nut4 ,lay the pieces for awhile in cold water4 ,then take them out2 wipe them very dry2 and grate1 very finely1 as much as1 when grated1 will weigh half a pound4 ,powder half a pound of the best loaf-sugar4 ,beat eight eggs1 till very light1 thick1 and smooth4 ,then stir the grated cocoa-nut and the powdered sugar1 alternately1 into the pan of beaten egg1 a little at a time of each2 adding a handful of sifted flour1 a powdered nutmeg1 and a glass of sweet wine4 ,stir the whole very hard4 ,butter a square tin pan4 ,put in the mixture1 set it immediately into a quick oven1 and bake it well2 seeing that the heat is well kept up all the time4 ,when cool1 cut it into squares4 ,have ready a thick icing1 made of powdered sugar and white of egg1 flavoured with rose-water1 or extract of roses4 ,ice each square of the cake1 all over the top and sides4 ,you may bake it in a loaf1 in a deep1 circular pan4 ,ice the whole surface1 and ornament it4 ,for a large cake1 baked in a loaf1 allow a pound of grated cocoa-nut2 a pound of sugar2 sixteen eggs2 two handfuls of flour2 two nutmegs1 and two glasses of wine4 ,it will require very long baking4 ,,rice-,,flour ,,pound-,,cake4--,weigh a pound of broken up loaf-sugar of the best quality4 ,upon some of the largest lumps rub off the yellow rind of three large ripe lemons that have been previously rolled under your hand1 on a table1 to increase the juice4 ,then powder finely all the pound of sugar4 ,cut up into a deep pan a pound of the best fresh butter2 mix with it the powdered sugar1 and stir them together1 with a wooden spaddle1 till perfectly light4 ,squeeze the juice of the lemons through a strainer into a bowl1 mix with it half a grated nutmeg1 and add it to the butter and sugar4 ,sift a pound 7or a quart7 of rice-flour into a pan1 and in another shallow pan beat twelve eggs till they are smooth and thick4 ,then stir the beaten egg and the rice-flour1 alternately1 into the butter and sugar1 a little at a time of each4 ,having stirred the whole long and hard1 put the mixture into a buttered tin pan that has straight or upright sides2 set it immediately into a well-heated oven1 and bake it thoroughly4 ,it will require four or five hours1 in proportion to its thickness4 ,when done1 it will shrink a little from the sides of the pan2 and a twig from a corn-broom1 or a wooden skewer plunged down to the bottom of the cake1 will come out dry and clean4 ,when cool1 ice it2 adding a little rose-water or lemon-juice to the icing4 ,heap the icing first on the centre of the top1 and then with a broad-bladed knife1 7dipped occasionally into a bowl of cold water17 spread it evenly all over the surface of the cake4 ,instead of lemons1 you may use for flavouring this cake1 the yellow rind of two oranges grated on the sugar1 and the juice of three mixed with the spice4 ,orange-rind being stronger and more powerful in taste than that of lemon1 a smaller quantity of it will suffice4 ,you may bake the above mixture in little tins1 like queen-cakes2 taking care to grease them with fresh butter4 ,this mixture will make a nice pudding2 using only half a pound of rice-flour1 but the above quantities of all the other ingredients4 ,bake it in china or handsome white-ware1 as it must go to table in the dish it is baked in4 ,,rice ,,sponge-,,cake4--,put twelve eggs into a scale1 and balance them in the other scale with their weight in broken loaf-sugar4 ,take out four of the eggs1 remove the sugar1 and balance the remaining eight eggs with an equal quantity of rice-flour4 ,rub off on some lumps of the sugar1 the yellow rind of three fine large ripe lemons4 ,then powder all the sugar4 ,break the eggs1 one at a time1 into a saucer1 and put all the whites into a pitcher1 and all the yolks into a broad shallow earthen pan4 ,having poured the whites of egg from the pitcher through a strainer into a rather shallow pan1 beat them till so stiff that they stand alone4 ,then add the powdered sugar1 gradually1 to the white of egg1 and beat it in well4 ,in the other pan1 beat the yolks till very smooth and thick4 ,then mix them1 gradually1 a little at a time1 with the white of egg and sugar4 ,lastly1 stir in1 by degrees1 the rice-flour1 adding it lightly1 and stirring it slowly and gently round till the surface is covered with bubbles4 ,transfer it directly to a butter tin pan2 set it immediately into a brisk oven2 and bake it an hour and a half or more1 according to its thickness4 ,ice it when cool2 flavouring the icing-with lemon or rose4 ,this cake will be best the day it is baked4 ,in every sort of sponge-cake1 ,naples-biscuit1 lady-fingers1 and in all cakes made without butter1 it is important to know that though the egg and sugar is to be beaten very hard1 the flour1 which must always go in at the last1 must be stirred in very slowly and lightly1 holding the whisk or stirring-rods perpendicularly or upright in your hand2 and moving it gently round and round on the surface of the batter without allowing it to go down deeply4 ,if the flour is stirred in hard and fast1 the cake will certainly be tough1 leathery1 and unwholesome4 ,sponge-cake when cut should look coarse-grained and rough4 ,,sweet ,,potatoe ,,cake4--,half-boil some fine sweet potatoes2 peel them2 and when cold1 grate as much as will weigh half a pound4 ,if boiled long enough to become soft1 they will render the cake heavy4 ,stir together in a deep pan1 half a pound of fresh butter1 and half a pound of powdered loaf-sugar1 till quite light and creamy4 ,then add a tea-spoonful of powdered mace1 nutmeg1 and cinnamon1 all mixed together2 and the juice and grated rind of two large lemons or oranges4 ,beat in a shallow pan six eggs till very smooth and thick2 and stir them into the pan of butter and sugar in turn with the grated sweet-potatoe1 a little of each at a time4 ,then stir the whole very hard4 ,butter a deep tin pan with straight sides4 ,put in the mixture1 and bake it well4 ,if you want more cake than the above quantity1 double the proportions of each ingredient2 but bake the mixture in two pans1 rather than in one4 ,ice it when cold1 adding a little lemon or orange-juice to the icing4 ,in spreading the icing1 begin by heaping it on the centre of the cake1 and then gradually bringing it all over the top and sides1 dipping the knife1 frequently1 into a bowl of cold water4 ,,chocolate ,,puffs4--,beat very stiff the whites of two eggs1 and then beat in1 gradually1 half a pound of powdered loaf-sugar4 ,scrape down very fine1 an ounce and a half 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 it1 gradually1 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 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 flavoured 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-table you may arrange them in circles round a glass stand4 ,,palmer ,,cakes4--,sift a pound of flour into a pan1 and rub into it half a pound of butter1 and a quarter of a pound of powdered loaf-sugar4 ,add a tea-spoonful of mixed spice1 powdered cinnamon1 nutmeg1 and mace4 ,wet the mixture with two well-beaten eggs2 the juice of a large lemon or orange2 and sufficient rose-water to make it into a dough just stiff enough to roll out easily4 ,sprinkle a little flour on the paste-board2 lay the lump of dough upon it1 roll it out rather thin1 and cut it into round cakes with the edge of a tumbler dipped every time in flour to prevent stickiness4 ,lay the cakes in buttered square pans4 ,set them in a rather brisk oven1 and bake them brown4 ,,light ,,seed ,,cake4--,sift into a pan a pound and a half of flour2 cut up in it a pound of fresh butter1 and rub it well into the flour with your hands4 ,mix in six table-spoonfuls of strong fresh yeast2 add gradually as much warm milk as will make it a soft dough1 and knead it well4 ,cover it with a double cloth and set it in a warm place to rise4 ,when quite light1 and cracked all over the surface1 mix in1 alternately1 a quarter of a pound of powdered white sugar1 and a quarter of a pound of carraway seeds1 a little of each at a time4 ,knead the dough well a second time1 adding a small tea-spoonful of soda dissolved in a very little warm water4 ,cover it and set it to rise again4 ,it will probably require now but half an hour4 ,transfer it to a circular tin pan1 slightly buttered1 and bake it in a loaf4 ,it is best when eaten fresh1 but not warm4 ,it may be baked in a square pan1 and cut into square pieces when cool4 ,,carraway ,,cake4--,sift half a pound of rice flour into a dish4 ,in a deep pan cut up half a pound of fresh butter1 and mix with it half a pound of powdered loaf-sugar4 ,having warmed them slightly1 stir together the butter and sugar till very light and creamy4 ,break five eggs1 and beat them in a shallow pan till thick and smooth4 ,then stir them1 gradually1 into the pan of beaten sugar and butter1 alternately with the flour2 a little of each at a time4 ,add1 by degrees1 a tea-spoonful of powdered cinnamon and nutmeg mixed2 a wine-glass of rose water or of rose-brandy1 and half an ounce or more of carraway seeds thrown in a few at a time1 stirring hard all the while4 ,butter a square iron pan2 put in the mixture2 set it in a rather brisk oven1 and bake it well4 ,when done1 sift powdered sugar over it2 and when cool1 cut it into long squares4 ,,wonders4--,cut up half a pound of fresh butter into a pound of sifted flour1 and rub them well together with your hands4 ,mix in three-quarters of a pound of white sugar1 and a large tea-spoonful of cinnamon4 ,add a glass of good white wine1 and a glass of rose-water4 ,beat six eggs very light1 and mix them gradually with the above ingredients1 so as to form a dough4 ,if you find the dough too soft1 add by degrees a little more flour4 ,roll out the dough into a thick sheet1 and cut it into long slips with a jagging-iron4 ,then form each strip into the figure #h4 ,have ready over the fire a pot of boiling lard4 ,throw the cakes into it1 a few at a time1 and let them cook till they are well browned all over4 ,then take them out1 with a perforated skimmer1 draining back into the pot the lard that is about them4 ,as you take them out lay them on a flat dish1 the bottom of which is strewed with powdered sugar4 ,they will keep a week1 but like most other cakes are best the day they are baked4 ,,soft ,,crullers4--,sift three quarters of a pound of flour1 and powder half a pound of loaf-sugar4 ,heat a pint of water in a round-bottomed sauce-pan1 and when quite warm1 mix the flour with it gradually4 ,set half a pound of fresh butter over the fire in a small vessel2 and when it begins to melt1 stir it gradually into the flour and water4 ,then add by degrees the powdered sugar1 and half a grated nutmeg4 ,take the sauce-pan off the fire1 and beat the contents1 with a wooden spaddle or spatula1 till they are thoroughly mixed4 ,then beat six eggs very light1 and stir them gradually into the mixture4 ,beat the whole very hard1 till it becomes a thick batter4 ,flour a paste-board very well1 and lay out the batter upon it in rings1 7the best way is to pass it through a screw funnel47 ,have ready1 on the fire1 a pot of boiling lard of the very best quality4 ,put in the crullers1 removing them from the board by carefully taking them up1 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 on a perforated skimmer1 draining the lard from them back into the pot4 ,lay them on a large dish1 and sift powdered white sugar over them4 ,soft crullers cannot be made in warm weather4 ,,notions4--,put into a sauce-pan a pint of milk1 and two table-spoonfuls of fresh butter4 ,set it over the fire1 and when the butter begins to melt1 stir it well through the milk4 ,as soon as it comes to a boil1 begin to stir in a pint of sifted flour1 a little at a time2 making the mixture very smooth1 and pressing out all the lumps4 ,let it continue to boil five minutes after the flour is all in4 ,then pour it into a deep pan1 and set it to cool4 ,in another pan beat six eggs very light4 ,when it is nearly cool1 stir the beaten egg into the mixture1 a little at a time2 stirring the whole very hard1 till it is as light as possible4 ,have ready1 over the fire1 a pot with a pound or more of fresh lard melting in it4 ,when the lard comes to a boil1 take up portions of the batter in a large spoon1 or a small ladle1 and drop them into the boiling lard1 so as to form separate balls4 ,when they are well browned1 take them out with a perforated skimmer1 draining the lard from them back into the pot4 ,lay them on a flat dish1 and when all are done1 sift over them a mixture of powdered sugar and powdered cinnamon or nutmeg4 ,they should be eaten quite fresh4 ,,cross-,,buns4--,pick clean a pound and a half of ,zante currants2 wash1 drain1 and dry them2 spreading them on a large flat dish1 placed in a slanting position near the fire or in the sun4 ,when they are perfectly dry1 dredge them thickly with flour to prevent their sinking or clodding in the cakes4 ,sift into a deep pan two pounds of fine flour1 and mix thoroughly with it a table-spoonful of powdered cinnamon1 7or of mixed nutmeg and cinnamon17 and half a pound of powdered white sugar4 ,cut up half a pound of the best fresh butter in half a pint of rich milk4 ,warm it till the butter is quite soft1 but not till it melts4 ,while warm1 stir into the milk and butter two wine-glasses 7or a jill7 of strong fresh yeast4 ,make a hole in the centre of the pan of flour2 pour in the mixed liquid2 then1 with a spoon or a broad knife1 mix the flour gradually in2 beginning round the edge of the hole4 ,proceed thus till you have the entire mass of ingredients thoroughly incorporated2 stirring it hard as you go on4 ,cover the pan with a clean flannel or a thick towel1 and set it in a warm place near the fire to rise4 ,when it has risen well1 and the surface of the dough is cracked all over1 mix in a small tea-spoonful of soda1 dissolved2 flour your paste-board2 divide the dough into equal portions1 and mixing in the currants1 knead it into round cakes about the size of a small saucer4 ,place them on a large flat dish1 cover them1 and set them again in a warm place for about half an hour4 ,then butter some square tin or iron baking-pans2 transfer the buns to them2 and brush each bun lightly over with a glazing of beaten white of eggs1 sweetened with a little sugar4 ,then1 with the back of a knife1 mark each bun with a cross1 deeply indented in the dough1 and extending entirely from one edge to another4 ,let the oven be quite ready2 set in it the buns2 and bake them of a deep brown colour4 ,in ,england1 and in other parts of ,europe1 it is customary to have hot cross-buns at breakfast on the morning of ,good ,friday4 ,they are very good cakes at any time2 but are best when fresh4 ,,to ,,ice ,a ,,large ,,cake4--,it requires practice to ice cakes smoothly4 ,it is a good rule to allow a large quarter of a pound of powdered loaf-sugar to the white of every egg4 ,the whites of four eggs and a pound of sugar will ice a large cake4 ,having strained the white of egg into a broad1 shallow pan1 beat it to a stiff froth with hickory rods or a large silver fork4 ,it must be beaten till it stands alone4 ,have ready the powdered sugar in a bowl beside you2 add it1 gradually1 to the beaten white of egg1 a tea-spoonful at a time1 and beat it very hard4 ,perhaps some additional sugar may be required to make the icing sufficiently thick4 ,flavour it by beating in at the last a few drops of oil of lemon1 or a spoonful of fresh lemon or orange-juice1 or a few drops of extract of vanilla1 or extract of roses4 ,lemon-juice will make it more adhesive1 so that it will stick on better4 ,turn bottom-upwards the empty pan in which the cake was baked1 and place this pan on a large flat dish1 or an old server4 ,dredge the cake all over with flour1 to take off the greasiness of the outside1 which greasiness may otherwise prevent the icing from sticking well4 ,then wipe off the flour with a clean towel4 ,take up the icing with a spoon1 and begin by heaping a large quantity of it on the middle of the top of the cake4 ,then1 with a broad-bladed knife1 spread it down evenly and smoothly1 till the top and sides are all covered with it of an equal thickness4 ,have beside you a bowl of cold water1 into which dip the knife-blade1 occasionally1 as you go on spreading and smoothing the icing4 ,put it into a warm place to harden4 ,when nearly dry1 have ready sufficient icing to ornament or flower the cake4 ,this must be done by means of a small syringe4 ,by working and moving this syringe skilfully1 the icing will fall from it so as to form borders1 beadings1 wreaths1 and centre-pieces1 according to your taste4 ,if you cannot procure a syringe1 a substitute may be formed by rolling or folding a piece of thick1 smooth writing paper into a conical or sugar-loaf form4 ,at the large end of this cone leave paper enough to turn down all round1 so as to prevent the side opening1 and the icing escaping4 ,the pointed end must be neatly cut off with scissors1 leaving a small round hole1 through which the icing is to be pressed out when ornamenting the cake4 ,the hole must be cut perfectly even2 otherwise the icing will come out crooked and unmanageable4 ,these paper cones1 in skilful hands1 may succeed tolerably2 but they must be continually renewed1 and are far less convenient than a syringe1 which can be bought at a small cost1 and is always ready for use4 ,where much icing is to be done1 it is well to have a set of syringes with the points of different patterns4 ,to decorate cakes with ornamental icing1 requires practice1 skill1 and taste4 ,a person that has a good knowledge of drawing can generally do it very handsomely4 ,to colour it of a beautiful pink1 tie up a little alkanet in a thin muslin bag1 and let it infuse in the icing after it is made1 squeezing the bag occasionally4 ,when sufficiently coloured1 take out the bag1 and give the icing a hard stirring or beating before you put it on4 ,cover the cake all over with the pink icing1 and then have ready some white icing for the border and other ornaments1--to be put on with the syringe4 ,icing may be made stiffer and more adhesive by mixing with it1 gradually1 a small portion of dissolved gum tragacanth4 ,this solution is prepared by melting gum tragacanth in boiling water1 7if wanted for immediate use17 having first picked the gum quite clean4 ,the proportion is half an ounce of the gum to half a pint of water4 ,it is slow in dissolving4 ,to keep it from spoiling1 add to the gum 7before the water7 a few drops of strong oil of lemon1 or oil of cinnamon4 ,,french ,,icing ,,for ,,cakes4--,dissolve some fine white gum arabic 7finely powdered7 in rose-water4 ,the proportion should be1 as much of the gum-arabic powder as will lie on a ten-cent piece to a tea-spoonful of rose-water4 ,beat some white of egg to a stiff froth that will stand alone4 ,stir in1 gradually1 sufficient double-refined powdered loaf-sugar to make it very thick1 7a good proportion is four ounces of sugar to the white of one egg17 add to this quantity a tea-spoonful of the rose-water with the gum arabic dissolved in it1 and beat the whole very hard4 ,instead of rose-water you may dissolve the gum in fresh lemon-juice4 ,previous to icing the cake1 dredge it with flour1 and in a few minutes wipe it off with a clean towel4 ,this1 by removing the greasiness of the outside1 will make the icing stick on the better4 ,heap the icing first on the middle of the top of the cake2 then with a broad-bladed knife spread it evenly all over the surface4 ,dip the knife frequently in a bowl of cold water as you proceed1 and smooth the icing well4 ,if not thick enough1 wait till it dries1 and then add a second coat4 ,,almond ,,icing4--,take half a pound of shelled sweet almonds1 and three ounces of shelled bitter almonds4 ,put them1 a few at a time1 into a large bowl1 and pour on boiling water to loosen the skins4 ,as you peel them1 throw the almonds into a bowl of cold water4 ,when they are all blanched1 pound them one at a time in a marble mortar1 adding frequently a few drops of rose-water to prevent their oiling4 ,they must be pounded to a smooth paste without the smallest particles of lumps4 ,as you pound the almonds1 remove this paste with a tea-spoon to a deep plate4 ,beat the whites of four eggs to a stiff froth4 ,then1 gradually beat in a pound of the best double-refined sugar4 ,lastly1 add1 by degrees1 the almond paste1 a little at a time1 and beat the whole very hard4 ,if too thick1 thin it with lemon-juice4 ,,apple ,,cake4--,make a nice light paste with the proportion of three quarters of a pound of fresh butter to a pound and a quarter of sifted flour4 ,roll it out into a large round sheet4 ,have ready a sufficiency of fine juicy apples1 pared1 cored1 and sliced thin2 mixed with one or two sliced quinces2 and half a pound1 or more1 of the best raisins1 seeded and cut in half4 ,make the mixture very sweet with brown sugar2 and add some grated nutmeg2 and a wine-glass1 or more1 of rose-water2 or else the juice and grated yellow rind of one or two lemons4 ,mix all thoroughly1 and put it on the sheet of paste2 which must then be closed over the heap of mixture so as to form a very large dumpling4 ,put it into a small dutch-oven1 and set it over hot coals1 having previously heated the oven-lid by standing it upright before the fire4 ,then lay on the lid1 with hot coals spread over it4 ,have ready a sufficient quantity of butter1 brown sugar1 and powdered cinnamon1 stirred together till very light4 ,spread a portion of it on the bottom of the oven4 ,while the cake is baking1 remove the oven-lid frequently1 and baste the cake with this mixture1 which will form a sort of thick brown crust1 covering it all over4 ,it should bake from two to three hours2 or longer if it is large4 ,when thoroughly done1 turn it out on a dish4 ,it should be eaten fresh1 the day it is baked2 either warm or cold4 ,this is a ,german cake1 and will be found very good4 ,,cinnamon ,,cakes4--,make a paste as above1 and roll it out thin into a square sheet4 ,have ready a mixture of brown sugar2 fresh butter2 and a large portion of ground cinnamon2 all stirred together till very light4 ,spread this mixture thickly over the sheet of paste2 then roll it up1 as you would a rolled up marmalade pudding4 ,after it is rolled up1 cut it down into pieces or cakes of equal size1 and press them rather flat4 ,have ready over the fire a skillet or frying-pan with plenty of fresh butter boiling hard4 ,put in some of the cakes and fry them brown4 ,as fast as they are done1 take them out on a perforated skimmer2 drain off the butter1 and lay them on a hot dish4 ,then put in more cakes1 till all are fried4 ,they should be eaten warm1 first sifting powdered white sugar over them4 ,these cakes1 also1 are ,german4 ,they may be conveniently prepared when you are making pies1 as the same paste will do for both4 ,,ginger ,,pound ,,cake4--,cut up in a pan three quarters of a pound of butter2 mix with it a pint of ,west ,india molasses1 and a tea-cup of brown sugar4 ,if in winter1 set it over the fire till the butter has become soft enough to mix easily with the molasses and sugar4 ,then take it off1 and stir them well together4 ,sift into a pan a pound of flour4 ,in another pan1 beat five eggs very light4 ,add gradually the beaten eggs and the flour1 to the mixture of butter1 sugar1 and molasses1 with two large table-spoonfuls of ground ginger1 and a heaped tea-spoonful of powdered cinnamon4 ,then stir in a glass of brandy1 and lastly a small tea-spoonful of sal-eratus or sub-carbonate of soda melted in a very little milk4 ,stir the whole very hard4 ,transfer the mixture to a buttered tin-pan1 and bake it in a moderate oven from two to three hours1 in proportion to its thickness4 ,this cake will be much improved by the addition of a pound of sultana or seedless raisins1 well dredged with flour to prevent their sinking1 and stirred in1 gradually1 at the last4 ,you may add also the yellow rind of a lemon or orange grated fine4 ,,flemington ,,gingerbread4--,stir together till quite light1 a quarter of a pound of fresh butter1 and a quarter of a pound of brown sugar4 ,then mix in half a pint of ,west ,india molasses4 ,sift rather less than a pint and a half of flour4 ,beat four eggs till very light1 and stir them gradually into the mixture1 alternately with the sifted flour4 ,add a heaping table-spoonful of ginger1 and a tea-spoonful of powdered cinnamon4 ,stir all well4 ,dissolve a level tea-spoonful of soda or pearlash in as much warm water as will melt it2 then stir it in at the last4 ,put the mixture into a buttered tin-pan1 7either square or round17 set it immediately into the oven1 which must be brisk but not too hot2 and bake it well4 ,when you think it done1 probe it to the bottom with a knife or a broom-twig1 stuck down into the centre2 and do not take the cake from the oven unless the knife comes out clean and dry4 ,it requires long baking4 ,,ginger ,,crackers4--,mix together in a deep pan1 a pint of ,west ,india molasses2 half a pound of butter2 and a quarter of a pound of brown sugar2 two large table-spoonfuls of ginger2 a tea-spoonful of powdered cinnamon2 a small tea-spoonful of pearlash or soda1 dissolved in a little warm water2 and sufficient sifted flour to make a dough just stiff enough to roll out conveniently4 ,let the whole be well incorporated into a large lump4 ,knead it till it leaves your hands clean2 then beat it hard with a rolling-pin1 which will make it crisp when baked4 ,divide the dough1 and roll it out into sheets half an inch thick4 ,cut it into cakes with a tin cutter about the usual size of a cracker-biscuit1 or with the edge of a teacup dipped frequently into flour to prevent its sticking4 ,lay the cakes at regular distances in square pans slightly buttered4 ,set them directly into a moderately brisk oven1 and bake them well1 first pricking them with a fork4 ,ginger crackers are excellent on a sea voyage4 ,if made exactly as above they will keep many weeks4 ,in greasing all cake-pans use only the best fresh butter3 otherwise the outside of a thick cake will taste disagreeably1 and the whole of a thin cake will have an unpleasant flavour4 ,,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 teacup-full 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 paste-board1 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 ,,spiced ,,gingerbread4--,sift into a deep pan a pound and a half of flour1 and cut up in it half a pound of the best fresh butter4 ,rub them together1 with your hands1 till thoroughly incorporated4 ,then add half a pound of brown sugar1 crushed fine with the rolling-pin2 a table-spoonful of mixed spice1 consisting of equal quantities of powdered cloves1 mace1 and cinnamon4 ,also1 a table-spoonful of ground ginger1 and two table-spoonfuls of carraway seeds4 ,mix the whole together1 and wet it with a pint of ,west ,india molasses4 ,dissolve a small tea-spoonful of pearlash or soda in a very little warm water4 ,mix it into the other ingredients4 ,spread some flour on your paste-board1 take the dough out of the pan1 flour your hands1 and knead the dough till it ceases entirely to be sticky4 ,roll it out into a very thick square sheet2 cut it into long straight slips2 twist every two slips together1 rounding off the ends nicely4 ,lay them 7not too closely7 in buttered square pans1 and bake them well4 ,as gingerbread burns easily1 take care not to have the oven too hot4 ,instead of forming it into twisted strips1 you may cut the sheet of gingerbread-dough into round cakes with the edge of a tumbler1 which1 as you proceed1 must be frequently dipped in flour4 ,,carraway ,,gingerbread4--,cut up half a pound of fresh butter in a pint of ,west ,india molasses and warm them together slightly1 till the butter is quite soft4 ,then stir them well1 and add1 gradually1 a 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 them1 gradually1 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 ,,molasses ,,gingerbread4--,mix together a quart of ,west ,india molasses1 and a pint of milk4 ,cut up in them a pound of fresh butter4 ,set the pan on a stove1 or in a warm place till the butter becomes soft enough to stir and mix well into the molasses and milk4 ,they must be merely warmed but not made hot4 ,then stir in a small teacup of ginger1 and a table-spoonful of powdered cinnamon4 ,add1 gradually1 a little at a time1 three pounds of sifted flour4 ,the whole should be a thick batter4 ,lastly1 stir in a large tea-spoonful of soda1 or a smaller one of pearlash or sal-eratus1 dissolved in a very little lukewarm water4 ,bake the mixture either in little tins1 or in a large loaf4 ,if the latter1 it will require very long baking2 as long as a black-cake4 ,,molasses ,,cake4--,cut up a quarter of a pound of fresh butter into a pint of ,west ,india molasses4 ,warm it just sufficiently to soften the butter1 and make it mix easily4 ,stir it well into the molasses1 and add a table-spoonful of powdered cinnamon4 ,beat three eggs very light1 and stir them1 gradually1 into the mixture1 in turn with barely enough of sifted flour 7not more than a pint and a half7 to make it about as thick as pound-cake batter4 ,add1 at the last1 a small or level tea-spoonful of pearlash1 or a full one of soda1 dissolved in a very little warm water4 ,butter some small tin cake-pans1 or patty-pans1 put in the mixture1 and set them immediately into the oven1 which must not be too hot1 as all cakes made with molasses are peculiarly liable to scorch on the outside4 ,,sugar ,,cake4--,sift two pounds of flour into a pan1 and cut up in it a pound of fresh butter4 ,rub with your hands the butter into the flour till it is thoroughly mixed4 ,then rub in a pound of sugar1 and a grated nutmeg4 ,wet the whole with half a pint of rich milk 7or a jill of rose-water1 and a jill of milk7 mixed with a well-beaten egg4 ,add1 at the last1 a very small tea-spoonful of pearlash or soda1 dissolved in a little vinegar or warm water4 ,roll out the dough thick1 and beat it well on both sides with the rolling-pin4 ,then roll it thin1 and cut it into square cakes1 notching the edges with a knife4 ,put them into a shallow pan slightly buttered1 7taking care not to place them too near1 lest they run into each other17 and bake them a light brown4 ,you may mix into the dough two table-spoonfuls of carraway seeds4 ,,molasses ,,bread ,,cake4--,on a bread-making day1 when the wheat-bread has risen perfectly light and is cracked on the surface1 take as much of the dough as will fill a quart bowl1 and place it in a broad pan4 ,cut up a quarter of a pound of fresh butter1 and set it over the fire to warm and soften1 but do not let it melt to an oil4 ,when quite soft1 mix with it half a pint of ,west ,india molasses1 a small table-spoonful of powdered cinnamon1 and the finely-grated yellow rind of a large orange or lemon2 adding also the juice4 ,have ready three eggs1 well beaten1 and add them gradually to the mixture4 ,it must form a lump of soft dough2 but not too thin to knead with your hands4 ,knead it well on the paste-board for a quarter of an hour4 ,butter some tin pans2 put an equal portion of the dough into each2 cover them2 and set them in a warm but not a hot place for a quarter of an hour before baking4 ,then bake the cakes well4 ,instead of small pans you may bake the whole of the dough in one large one4 ,this cake should be eaten the day it is baked2 fresh but not warm4 ,all sweet cakes in which yeast is an ingredient are best and most wholesome when fresh1 as the next day they become hard1 dry1 and comparatively heavy4 ,,bread ,,muffins4--,take some bread dough that has risen as light as possible1 and knead into it some well-beaten egg in the proportion of two eggs to about a pound of dough4 ,then mix in a tea-spoonful of soda that has been dissolved in a very little lukewarm water4 ,let the dough stand in a warm place for a quarter of an hour4 ,then bake it in muffin-rings4 ,you can thus1 with very little trouble1 have muffins for tea whenever you bake bread in the afternoon4 ,,to ,,freshen ,,cakes4--,cakes when stale may be much improved1 if about an hour before they are wanted for tea1 you enclose them in a circular wooden box with a tight-fitting lid1 and place it on the marble hearth before a good coal fire2 but not so close as to be in danger of scorching the box1 which must be turned round1 occasionally1 so as to receive the heat equally on all sides4 ,a tin or stone-ware box will not answer at all for this purpose1 being too cold4 ,if you burn wood-fires1 set the box with the cake into a plate-warmer1 or place it on a tall skillet1 so as to be out of the way of coals or ashes falling on it1 should the sticks break on the fire4 ,,domestic ,,liquors1 ,,etc4 ,,gooseberry ,,champagne4--,take large1 fine gooseberries1 that are full-grown1 but not yet beginning to turn red2 and pick off their tops and tails4 ,then weigh the fruit1 and allow a gallon of clear1 soft water to every three pounds of gooseberries4 ,put them into a large1 clean tub2 pour on a little of the water2 pound and mash them1 thoroughly1 with a wooden beetle2 add the remainder of the water1 and give the whole a hard stirring4 ,cover the tub with a cloth1 and let it stand four days2 stirring it frequently and thoroughly1 to the bottom4 ,then strain the liquid1 through a coarse linen cloth1 into another vessel2 and to each gallon of liquid add four pounds of fine loaf-sugar2 and to every five gallons a quart of the best and clearest ,french brandy4 ,mix the whole well together2 and put it into a clean cask1 that will just hold it1 as it should be filled full4 ,place the cask on its side1 in a cool1 dry part of the cellar2 and lay the bung loosely on the top4 ,secure the cask firmly in its place1 so that it cannot1 by any chance1 be shaken or moved2 as the least disturbance will injure the wine4 ,let it work for a fortnight1 or more2 till the fermentation is quite over1 and the hissing has ceased4 ,then bottle it2 driving in the corks tightly4 ,lay the bottles on their sides4 ,in six months1 it will be fit for drinking1 and will be found as brisk as real champagne4 ,,green ,,currant ,,wine4--,the currants must be full-grown1 but not yet beginning to redden4 ,strip them from the stems2 weigh them2 and to every three pounds allow a gallon of soft water4 ,mash them well1 and proceed exactly as in the receipt for gooseberry champagne2 except that you may use the best light-coloured brown sugar1 instead of loaf4 ,instead of bottling it1 as soon as it has done fermenting1 you may1 whenever the hissing is over1 put in the bung tightly2 and let the wine remain in the cask4 ,in six months1 it will be fit for drinking4 ,,peach ,,wine4--,take eight pounds of ripe1 juicy1 free-stone peaches1 of the best kind4 ,slice them into two gallons of soft water2 and add five pounds of loaf-sugar1 broken small4 ,crack all the stones2 extract the kernels2 break them up2 and lay them in the bottom of a clean tub4 ,put the peaches1 with the dissolved sugar1 into a kettle2 and boil and skim it1 until the scum ceases to rise4 ,then strain it1 through a large sieve1 into the tub that has the kernels in the bottom4 ,stir all well together1 and cover it closely till it grows quite cool4 ,then put in a large slice of toasted bread1 covered all over with strong1 fresh yeast4 ,leave it to ferment2 and1 when the fermentation is over1 strain it into a keg1 and add a bottle of muscadel or sweet malaga wine4 ,let it stand six months4 ,then draw off a little in a glass1 and1 if it is not quite clear1 take out a pint of the wine2 mix with it an ounce of powdered gum-arabic2 dissolve it in a slow heat2 and then add an ounce of powdered chalk4 ,when they are dissolved1 return the pint of wine to the keg1 stirring it in1 lightly1 with a stick2 but taking care not to let the stick go down to the bottom1 lest it should disturb the lees1 or sediment4 ,let it stand three days longer1 and then bottle it4 ,it will be fit for use in another six months4 ,apricot wine may be made in the same manner4 ,,domestic ,,frontiniac4--,put into a large kettle1 twelve pounds of broken-up loaf-sugar2 and pour on it six gallons of clear1 soft water1 and let the sugar dissolve4 ,take seven pounds of the best raisins1 and chop them small1 having first removed the seeds4 ,mix the raisins with the dissolved sugar2 set the kettle over the fire1 and let it boil for an hour1 skimming it well4 ,have ready half a peck of full-blown elder-blossoms1 gathered just before they are ready to fall from the branches4 ,take the kettle from the fire2 pour the liquor into a clean tub2 and as soon as it has cooled1 7so as to be merely lukewarm17 stir in the elder-flowers4 ,cover it closely4 ,next day1 add six large table-spoonfuls of lemon-syrup1 and four of strong1 fresh yeast4 ,after the wine has fermented two days1 strain it into a clean cask2 and1 after it has stood two months1 bottle it4 ,next summer1 it will be in fine order for drinking1 and will be found a delicious wine2 very similar to the real ,frontiniac4 ,,morella ,,wine4--,take a sufficiency of large1 fine morella cherries4 ,they must all be perfectly ripe1 and free from blemish4 ,extract the stones2 carefully saving all the juice4 ,return it to the cherries2 put them into a clean tub2 and let them stand1 in a cold place1 undisturbed1 till next morning4 ,then mash and press them through a cullender1 or sieve1 or put them into a thin linen bag1 and squeeze out all the juice2 then measure it4 ,to every quart of juice1 allow a large half-pound of fine loaf-sugar1 and mix them well together1 in a clean cask4 ,crack the stones2 tie them up in a thin bag2 and suspend the bag in the cask1 in the midst of the liquor4 ,leave it to ferment2 and1 when the fermentation ceases1 stop it closely4 ,let it stand four months1 leaving the bag of cherry-stones in the cask4 ,then bottle it1 and in three months it will be fit to drink4 ,,domestic ,,tokay4--,take fine grapes1 that are all perfectly ripe2 pick them carefully from the stalks1 omitting all that are blemished2 put them into a large hair sieve1 placed over a large1 deep pan1 or a clean tub4 ,mash the grapes1 with your hand1 squeezing and pressing out all the juice4 ,to every quart of juice1 allow a pound of sultana raisins1 chopped small1 or of bloom raisins1 seeded and chopped4 ,let the grape-juice and raisins stand twelve days2 stirring it twice or three times every day4 ,then strain the liquor into a cask2 but do not stop it closely till after three days4 ,let it stand eight months2 then bottle it4 ,if it is not clear1 take out a pint of the wine2 mix with it half an ounce of isinglass1 shaved fine1 or an ounce of powdered gum-arabic4 ,set it in a warm place1 and1 when dissolved1 add an ounce of fine chalk4 ,this will be sufficient to fine a barrel of wine4 ,stir it lightly into the rest4 ,let it stand three or four days1 and then bottle it4 ,,blackberry ,,wine4--,the blackberries must all be full ripe1 and without blemish4 ,measure them2 and to every quart of fruit allow a quart of clear1 soft water4 ,boil the water by itself4 ,put the blackberries into a clean tub1 and mash them with a wooden beetle1 or a mallet4 ,when the water has boiled1 pour it on the blackberries1 and let it stand1 till next morning1 in a cool place1 stirring it occasionally4 ,then press out all the juice1 measure it1 and to every quart of liquid allow half a pound of sugar4 ,put the sugar into a cask1 and strain the liquid upon it1 through a linen bag4 ,stir it frequently1 till the sugar is thoroughly dissolved4 ,let the cask remain unstopped1 till the liquor has done working4 ,then add half an ounce of isinglass1 or an ounce of gum-arabic1 dissolved in a little hot water4 ,you may substitute1 for the isinglass1 or gum-arabic1 the beaten whites of four eggs4 ,keep it open till next day4 ,then bung it4 ,it may be bottled in two months4 ,raspberry wine may be made as above4 ,black currant wine1 also4 ,,rosolis4--,put four pounds of the best loaf-sugar into a large porcelain kettle2 and pour on it three quarts of water4 ,when it has melted1 set it over the fire1 and boil and skim it1 till the scum ceases to rise4 ,then add the whites of three eggs1 whisked to a froth2 and put in the shells also1 broken small4 ,let it again come to a boil4 ,then take it off the fire2 and1 when it is only lukewarm1 throw in a quart of fresh rose-leaves1 stirring them well through the liquid4 ,cover the vessel1 and let it stand till next day1 till the fragrance of the roses is extracted4 ,then remove the first rose-leaves1 with a skimmer1 and put into it a second1 and afterwards1 a third supply4 ,when the syrup has a fine rose-flavour1 strain it through a linen bag4 ,if not perfectly clear1 filter it through blotting-paper1 pinned inside the bottom of a sieve4 ,then add half a pint of spirits of wine1 that has been coloured red1 by infusing in it some alkanet root1 tied up in a thin muslin bag4 ,bottle the mixture2 and it will be a delicate liqueur4 ,instead of rose-leaves1 you may flavour it immediately1 by stirring in a large portion of extract of roses4 ,this liqueur can be made very conveniently1 where there is a garden abounding in roses4 ,,hippocras4--,put into a jar a quart of the best port wine4 ,beat1 separately1 in a mortar1 a quarter of an ounce of cinnamon1 two nutmegs1 twelve blades of mace1 and a tea-spoonful of coriander seeds4 ,then mix them all together2 and put them into the wine4 ,add the yellow rind of four large lemons1 pared thin1 and their juice1 mixed with half a pound of powdered loaf-sugar4 ,cover the vessel closely1 and let it infuse a week1 or more4 ,then strain the liquid through a linen bag1 and bottle it4 ,,persicot4--,blanch1 in scalding water1 a pound and a half of bitter almonds1 and pound them in a mortar1 till they are broken very small4 ,then put them into two quarts of the best ,french white brandy4 ,let them remain twenty-four hours in the brandy2 shaking the mixture frequently4 ,boil one quart of rich milk2 and1 when it has boiled1 take it off the fire1 and mix with it two pounds of white sugar-candy1 pounded fine4 ,then mix the whole together1 almonds1 brandy1 milk1 and sugar-candy2 and let it stand for a week or two1 or till very highly flavoured2 shaking or stirring it frequently4 ,afterwards strain it through a linen bag1 and bottle it4 ,drink it from small liqueur-glasses1 with a bit of ice in each4 ,,nectar4--,take a pound of the best raisins1 seeded and chopped2 four lemons1 sliced thin1 and the yellow rind pared off from two other lemons2 and two pounds of powdered loaf-sugar4 ,put into a porcelain preserving-kettle two gallons of water4 ,set it over the fire1 and boil it half an hour4 ,then1 while the water is boiling hard1 put in the raisins1 lemons1 and sugar2 and continue the boiling for ten minutes4 ,pour the mixture into a vessel with a close cover1 and let it stand four days2 stirring it twice a-day4 ,then strain it through a linen bag1 and bottle it4 ,it will be fit for use in a fortnight4 ,drink it from wine-glasses1 with a small bit of ice in each4 ,,mint ,,julep4--,put into the bottom of a tumbler1 about a dozen sprigs of young and tender mint4 ,upon them place a large tea-spoonful of fine white sugar2 and then pour on peach-brandy1 so as to reach nearly one-third the height of the tumbler4 ,fill up with ice1 pounded fine2 and lay on the top a thin slice of pine-apple1 cut across into four pieces4 ,as an ornament1 stick into the centre a handsome cluster of mint-sprigs1 so as to rise far above the edge of the tumbler4 ,it will be the better for standing awhile1 in a vessel of finely-broken ice4 ,,vanilla ,,syrup4--,put four or five vanilla beans into a very small1 clean sauce-pan1 with half a pint of boiling water4 ,set it over the fire1 7closely covered17 and boil it1 till the flavour of the vanilla is thoroughly extracted1 and the water tastes of it very strongly4 ,then take out the vanilla1 and strain the liquid4 ,break up three pounds of the best double-refined loaf-sugar1 and put it into a preserving-kettle1 with a quart of hot water4 ,when thoroughly melted1 set it on the fire1 and boil and skim it well2 till the whole is reduced to nearly a quart4 ,then stir in the vanilla liquid1 and let it boil five or six minutes longer4 ,after taking it from the fire1 pour it into a pitcher1 till it is cool enough to transfer to small bottles4 ,then cork it tightly1 and seal the corks4 ,it will be found excellent for flavouring custards1 creams1 c41 or to mix with ice-water1 for a summer beverage4 ,the extract will be stronger if the vanilla beans are split and cut into pieces before boiling1 and tied up in a very thin muslin bag4 ,,orange ,,milk4--,take two dozen large ripe oranges4 ,cut them in two2 remove the seeds2 and squeeze the juice into a very large and clean stone jar4 ,never use earthen-ware1 to hold any thing acid1 as the lead glazing may produce the most deleterious effects4 ,have ready four pounds of the finest loaf-sugar1 dissolved in a gallon of the best rum or brandy4 ,pour it into the jar that contains the orange-juice2 stir the mixture well2 and add the yellow rind of the oranges1 cut into little slips4 ,cover the jar1 and let it stand four days2 stirring it frequently4 ,then take a gallon of new1 unskimmed milk1 7the morning's milk of that day17 boil it1 and1 when it has come to a hard boil1 pour it1 hot1 into the mixture4 ,cover it closely1 and let it stand till it gets quite cold4 ,then strain it into another vessel1 through a linen jelly-bag4 ,bottle it immediately1 and seal the corks4 ,it improves by keeping1 and will continue good for many years4 ,to use it1 mix a sufficient quantity1 in a tumbler1 with ice-water2 or take it1 undiluted1 in a small cordial glass4 ,,orange ,,syrup4--,take large fine ripe oranges1 with smooth thin rinds1 and roll each orange under your hand upon the table to increase the juice4 ,set a very clean sieve upon a large bowl1 and cut the oranges over it2 first halving them1 and then notching each half to let out as much juice as possible when squeezing them4 ,press them with all your strength in a wooden squeezer1 letting the juice drain through the sieve into the bowl4 ,to each pint of juice allow a pound and a half 7a quart and a pint7 of the best double-refined loaf-sugar broken up4 ,put the sugar into a preserving-kettle2 pour the juice upon it2 cover it1 and let it stand till all the sugar is quite soft1 and can be easily mixed with the juice4 ,next set the kettle over a moderate fire that has no blaze or smoke1 and boil it slowly2 skimming it carefully till the scum ceases to rise4 ,then take it off1 remove the syrup from the kettle1 and when it is milk-warm1 put it into very clean bottles1 7new ones will be best17 cork them tightly1 and seal the corks4 ,keep it in a dry1 cool place4 ,it is very fine for flavouring cakes1 puddings1 sweet sauces1 c4 ,or for mixing with ice-water as a pleasant beverage4 ,also for ice-cream or water-ice1 when oranges are not to be had4 ,or for mixing with powdered sugar to make the confection called orange-drops4 ,some persons1 to increase the strength of orange syrup1 add the yellow rind of the oranges grated on lumps of the sugar4 ,this will do very well if the syrup is to be used up soon4 ,but by long keeping1 the peel will give it a very disagreeable taste and odour1 resembling turpentine2 unfitting it for all purposes4 ,lemon syrup may be made as above4 ,to this the addition of the yellow rind of the lemons grated on sugar will be an improvement2 as lemon rind never acquires a turpentine taste4 ,,imitation ,,lemon ,,syrup4--,break up twelve pounds of the best double-refined loaf-sugar4 ,put it into a preserving-kettle1 and pour on it a gallon of very clear soft water4 ,when it has dissolved set it over a moderate fire1 and boil and skim it till the scum ceases to rise4 ,then take it off1 and stir in immediately1 while the syrup is hot1 six large tea-spoonfuls of the best oil of lemon1 and a quarter of an ounce of tartaric acid4 ,when cold1 bottle the liquid1 and cork it tightly4 ,the bottles for this purpose should either be quite new1 or such as have been used before for lemon syrup4 ,mixed with ice-water it is a wholesome and refreshing beverage1 and if you stir into a half tumbler of the mixture a half tea-spoonful1 or more1 of carbonate of soda1 it will foam up1 and be just like the soda-water you buy in the shops at six cents per glass4 ,the above is the lemon syrup generally used for this purpose by the druggists and confectioners4 ,,carbonated ,,syrup ,,water4--,put into a tumbler lemon1 raspberry1 strawberry1 pine-apple1 or any other acid syrup1 sufficient in quantity to flavour the beverage very highly4 ,then pour in very cold ice-water till the glass is half full4 ,add half a tea-spoonful of bi-carbonate of soda1 7to be obtained at the druggists'17 and stir it well in with a tea-spoon4 ,it will foam up to the top immediately1 and must be drank during the effervescence4 ,by keeping the syrup1 and the carbonate of soda in the house1 and mixing them as above with ice-water1 you can at any time have a glass of this very pleasant drink2 precisely similar to that which you get at the shops4 ,the cost will be infinitely less4 ,,fine ,,raspberry ,,cordial4--,fill a large stone jar with ripe raspberries4 ,cover the jar closely1 and let it stand in a corner of the hearth near the fire1 or on the top of a stove1 till the fruit is heated so as to break4 ,then put the raspberries into a linen bag1 and squeeze the juice into a pan beneath4 ,measure the juice1 and to every quart allow a pound of loaf-sugar1 broken very small4 ,do not use the white sugar that is sold ready-powdered2 it is generally so adulterated with pulverized starch1 as to be unfit for any thing that is to be set away for keeping4 ,put the juice and sugar 7well mixed7 into a preserving-kettle4 ,give it a boil1 and skim it well4 ,when it has come to a boil1 and the scum has ceased to appear1 take off the kettle2 measure the liquid2 and pour it carefully into a large vessel2 allowing an equal quantity of the best ,french brandy4 ,stir it well1 and when cold1 put it into a demijohn1 or a large stone jug1 and cork it tightly4 ,let it stand undisturbed a fortnight2 then1 if it is not perfectly clear1 filter it through blotting-paper pinned inside the bottom of a sieve4 ,bottle it1 and seal the corks4 ,instead of brandy1 you may use the best ,jamaica spirits4 ,currant or cherry cordial may be made in the above manner3 first stoning all the cherries1 which should be fully ripe1 and of the largest and best kind2 either red or black1 or a mixture of both4 ,the flavour will be much improved by cracking the stones1 and putting them into the demijohn before you pour on the liquid4 ,peach cordial1 also1 may be made as above4 ,the peaches should be fine1 ripe1 juicy free-stones2 cut in pieces1 and the stones removed4 ,afterwards1 crack the stones1 and put the kernels 7broken up7 into the bottom of the demijohn1 to infuse with the liquid4 ,,fine ,,raspberry ,,vinegar4--,put a sufficient quantity of ripe raspberries into a large wooden or stone vessel1 and pour on as much of the best genuine white wine vinegar as will cover them well4 ,cover the vessel1 and let it stand undisturbed during twenty-four hours2 or longer1 if the juice is not entirely extracted2 when it is1 the raspberries will look whitish and shrunk4 ,you must1 on no account1 bruise or stir them4 ,then strain the whole liquid through a large hair sieve placed over a broad stone pan4 ,let the juice run through of itself1 without any mashing or squeezing4 ,the least pressing will cause the liquid1 when finished1 to look cloudy and dull4 ,have ready1 in another vessel1 the same quantity of fresh raspberries that you put in at first2 and pour the strained liquid over them4 ,cover it1 and let it again stand undisturbed for twenty-four hours or more4 ,then again pass it through a sieve1 without any squeezing4 ,a third time pour the liquid over the original quantity of fresh raspberries in another vessel1 and let it stand untouched during twenty-four hours4 ,afterwards measure the liquid1 and to every pint allow a pound of the best double-refined loaf-sugar1 broken small4 ,put the whole into a large preserving-kettle1 and boil and skim it about twenty minutes4 ,then pour it into a clean stone vessel1 and set it to cool4 ,cover it1 and let it stand all night4 ,next day1 transfer it to bottles1 which must be perfectly dry and clean4 ,cork them closely1 and seal the corks4 ,it will keep for years if made exactly according to the above directions4 ,to use it as a beverage1 put a large wine-glass of the raspberry vinegar into a tumbler1 and fill it up with ice-water4 ,mixed with hot water1 and drank as warm as possible immediately on going to bed1 it is an excellent palliative for a cold2 and1 by producing a perspiration1 will sometimes effect a cure4 ,,french ,,raspberry ,,vinegar4--,take a sufficiency of fine ripe raspberries4 ,put them into a deep pan1 and mash them with a wooden beetle4 ,then pour them1 with all their juice1 into a large linen bag1 and squeeze and press out the liquid into a vessel beneath4 ,measure it2 and to each quart of the raspberry-juice allow a pound of powdered white sugar1 and a pint of the best cider vinegar4 ,first mix together the juice and the vinegar1 and give them a boil in a preserving-kettle4 ,when they have boiled well1 add gradually the sugar1 with a beaten white of egg to every two pounds2 and boil and skim it till the scum ceases to rise4 ,when done1 put it into clean bottles1 and cork them tightly4 ,it is a very pleasant and cooling beverage in warm weather1 and for invalids who are feverish4 ,to use it1 pour out half a tumbler of raspberry vinegar1 and fill it up with ice-water4 ,it is a good palliative for a cold1 mixed with hot water1 and taken as hot as possible immediately on going to bed1 so as to produce perspiration4 ,,good ,,vinegar4--,take five gallons of soft1 clear water1 two quarts of whisky1 two quarts of the best ,west ,india molasses1 and half a pint of the best fresh yeast4 ,lay a sheet of white foolscap paper at the bottom of a very clean keg1 and pour in the mixture4 ,place it in the sun the first warm weather at the close of ,may1 or beginning of ,june4 ,in six weeks it will be fit for use4 ,put in the bung loosely1 and do not stop it tight till the fermentation is over4 ,if you make it in winter1 keep it in a place where there is a stove or furnace4 ,much of the vinegar that is offered for sale is excessively and disagreeably sharp2 overpowering the taste of every thing with which it is combined4 ,this vinegar is deleterious in its effects1 and should never be used2 it is made entirely of drugs4 ,oysters and pickled vegetables have been entirely destroyed or eaten up by it in a few hours1 so that nothing was left but a whitish liquid4 ,to avoid all risk from the unwholesome vinegar offered for sale1 families would do well to make their own4 ,a keg of hard cider kept in a warm kitchen in winter1 and exposed to the hot sun in summer1 will become excellent vinegar4 ,,common ,,molasses ,,vinegar4--,mix together a gallon of ,west ,india molasses1 and four gallons of lukewarm water4 ,pour it into a clean five-gallon cask1 and place it in the chimney-corner2 standing the cask on end1 and leaving the bung out4 ,to give it1 occasionally1 some additional heat1 set the cask in the mouth of the oven on baking-days1 after the bread is drawn1 and let it remain while the oven continues warm4 ,in three months it will be excellent and wholesome vinegar1 at a very trifling cost1--only that of the gallon of molasses4 ,when the liquid is sufficiently acid1 stop the bung-hole closely1 and remove the cask to a cool place4 ,in summer1 you may make this vinegar by letting the cask stand three or four months exposed to the hot sun2 taking care to cover the bung-hole in damp or rainy weather4 ,,apple-,,water4--,take three large1 juicy pippin apples2 pare1 core1 and cut them into very thin slices4 ,put them into a pitcher1 7the yellow rind of a lemon1 pared thin1 will be an improvement17 and pour on a pint of boiling water4 ,cover the pitcher closely1 and let it stand four hours4 ,then pour the liquid into a glass1 and sweeten it with loaf-sugar4 ,this is a cooling drink in a fever4 ,,toast-,,water4--,take thin slices of wheat bread1 and toast it very brown on both sides1 but do not let it burn or blacken4 ,put the toast into a pitcher that has straining holes at the spout1 and pour over it1 from a tea-kettle1 as much boiling water as you wish to make into drink4 ,the water must be actually boiling at the time4 ,cover the pitcher1 and let it stand till the water is cold4 ,then pour it off into a decanter4 ,made in this way1 toast-water is very wholesome and refreshing1 and is frequently drank at table by persons in health1 as well as by invalids4 ,,an ,,excellent ,,way ,,of ,,making ,,coffee4--,for this purpose you should have a percolator1 or coffee-pot with strainers inside4 ,the coffee will be much stronger and better1 if roasted and ground just before it is put in the pot4 ,there are no coffee-roasters so good as those of sheet-iron1 made somewhat in the form of a large long candle-box2 standing before the fire on feet2 and turned round by a handle1 so as to give all the coffee that is inside an equal chance of heat4 ,when about half done1 put among the coffee a piece of fresh butter4 ,it should be roasted evenly throughout1 of a fine brown colour1 and not allowed to blacken or burn4 ,grind it while warm2 and put into the percolator a sufficient quantity of coffee1 placing it between the two strainers4 ,then 7having stopped up the spout7 pour into the upper strainer a due proportion of cold water2 allowing a quart of water to half a pint or more of ground coffee4 ,cold water is now found to make a stronger infusion than hot water1 as there is less evaporation1 and none of the strength of the coffee is carried off in steam4 ,as soon as the water is all in1 put on the lid closely1 and set away the pot4 ,it is well to put the coffee to infuse over night1 if wanted for breakfast2 and in the morning1 if required for evening4 ,but1 when necessary1 it may be done in a much shorter time4 ,a little before the coffee is to go to table1 lift off the upper half of the percolator1 7the part that contains the strainers17 transfer the lid to the lower part2 set the pot over the fire1 and give it one boil up--not more4 ,as soon as it has come to a boil it is ready for drinking2 being already strained1 and drawn4 ,it will be found clear1 strong1 and in all respects superior to that prepared in any other manner4 ,a short boil is sufficient to take off all taste of rawness4 ,long boiling weakens coffee1 and frequently turns it sour4 ,the above method will1 we are confident1 be highly approved on trial4 ,also1 it saves the expense of isinglass1 white of egg1 and other articles generally used in clearing coffee4 ,percolators for making coffee in this manner1 can be obtained of all sizes at the large tin manufactory of ,messrs4 ,williams ,co41 #bgf ,market street1 between ,seventh and ,eighth streets1 ,philadelphia4 ,a china or metal coffee-pot should always be scalded twice before coffee is transferred to it1 from the vessel in which it has been made4 ,,cocoa4--,the cocoa which is put up solid in close packages1 and usually sold at a shilling a paper1 is far superior to the chocolate that is manufactured into squares or cakes1 and which is too frequently adulterated with lard and meal4 ,baker's prepared cocoa is excellent4 ,when you intend having it for drinking1 shave down1 or cut fine a sufficient quantity of the cocoa2 allowing about half the contents of a paper to a quart of water1 if you wish it very strong1 and three pints of water for moderate strength4 ,then put the cocoa into a clean sauce-pan or a tin pot with a spout4 ,measure the water from a kettle that is boiling hard at the time2 and when you have the proper quantity pour it scalding hot on the cocoa4 ,cover it closely2 place it over the fire2 and let it boil till it is all dissolved into the same consistence1 and quite smooth1 and free from the smallest lumps4 ,while boiling1 you must several times take off the lid1 and with a spoon stir the cocoa down to the bottom4 ,then transfer it to your chocolate pot1 which must be twice scalded with boiling water4 ,send it to table as hot as possible1 adding milk and sugar to the cups when poured out4 ,eat with it dry toast2 unbuttered rolls2 milk-biscuit2 or sponge-cake4 ,,to ,,keep ,,orange-,,juice4--,the oranges must be large and ripe4 ,to increase the quantity of juice1 roll each orange under your hand on a table1 or with your foot upon a clean hearth-stone4 ,then cut them in half1 and score each half with four deep notches1 so that when squeezed the juice may run out more freely4 ,squeeze them through a strainer into a large bowl4 ,to each pint of juice allow a pound of the best loaf-sugar1 broken small4 ,cover the bowl1 and let it stand undisturbed all night4 ,in the morning remove all the scum that has risen to the surface1 and pour the liquid through a funnel into clean1 well-dried pint bottles2 into each of which you have previously put a table-spoonful of the best white brandy4 ,cork each bottle tightly1 and tie down a thin wet leather closely over each cork4 ,keep the bottles in a dry place4 ,you will find this preparation excellent for flavouring1 when fresh oranges are not to be had4 ,lemon-juice may be kept in the same manner1 for flavouring or for punch4 ,,to ,,preserve ,,lemon-,,juice ,,for ,a ,,voyage4--,select only the best and freshest lemons4 ,one that is in the least tainted will spoil the whole4 ,roll every lemon under your hand upon a table to increase the juice4 ,then squeeze them well through a strainer4 ,to every quart of juice add an ounce of cream of tartar4 ,let it stand three days1 7stirring it frequently17 and then filter it through thin muslin pinned tightly on the bottom of a sieve4 ,put it into pint-bottles2 filling up the neck of each bottle with a little of the best olive oil4 ,the corks must be put in very tightly1 and then sealed4 ,when you open a bottle1 avoid shaking it2 and carefully pour off the olive oil that is on the top of the lemon-juice4 ,,fine ,,mead4--,beat to a strong froth the whites of three eggs1 and mix them with six gallons of water2 sixteen quarts of strained honey2 and the yellow rind of two dozen large lemons1 pared very thin4 ,boil all together1 during three-quarters of an hour2 skimming it well4 ,then put it into a tub2 and when lukewarm1 add three table-spoonfuls of the best fresh yeast4 ,cover it1 and leave it to ferment4 ,when it has done working1 transfer it to a barrel1 with the lemon-peel in the bottom4 ,let it stand six months4 ,then bottle it4 ,,to ,,keep ,,cider ,,sweet4--,when barreling the cider1 put into each barrel or keg a jill 7eight large table-spoonfuls7 of white mustard-seed4 ,this will retard its becoming hard or sour4 ,,to ,,make ,,bottled ,,cider ,,very ,,brisk4--,when you are bottling the cider1 put a large raisin into the bottom of each bottle before you pour in the cider4 ,then cork it tightly4 ,in bottling spruce or molasses beer put in also a raisin4 ,,to ,,keep ,,oranges ,,and ,,lemons4--,take a sufficiency of fine sand1 and make it very dry by exposing it to the heat of the sun or the fire1 stirring it frequently4 ,afterwards let it become quite cold1 and then put a quantity of it in a close box or barrel4 ,bury your oranges 7which must all be perfectly good7 in this sand2 placing them so as not to touch each other1 and with the stem-end downwards4 ,at the top put a thick layer of sand quite two inches deep4 ,cover the box closely1 and keep it in a cool place4 ,,to ,,keep ,,grapes4--,see that there are no imperfect grapes on any of the bunches4 ,they must not be too ripe4 ,put in the bottom of a keg a layer of bran that has been dried in the sun1 or in an oven1 and afterwards become quite cold4 ,upon the bran1 place a layer of grapes with bran between the bunches so that they may not touch each other4 ,proceed thus with alternate layers of bran and grapes till the keg is full2 seeing that the last is a thick layer of bran4 ,then close the keg1 nailing on the head so that no air can penetrate4 ,grapes may also be packed in fine wood-ashes that has been well sifted4 ,,to ,,keep ,,apples4--,wipe every apple dry with a cloth1 and see that no blemished ones are left among them4 ,have ready a very dry tight barrel1 and cover the bottom with dry pebbles4 ,these will attract the damp of the apples4 ,then put in the fruit2 head up the barrel2 and plaster the seams with mortar1 taking care to have a thick rim of mortar all round the top4 ,let the barrel remain undisturbed in the same place till you want the apples for use4 ,pippins1 bell-flowers1 or other apples of the best sorts1 may be kept in this way till ,july4 ,,to ,,keep ,,carrots1 ,,parsnips1 ,,beets1 ,,and ,,sweet ,,potatoes4--,these should all be housed before the first frost4 ,range them side by side1 and bury them in dry sand2 a bed of sand at the bottom2 another between each layer of the vegetables1 and a thick sand covering for the whole4 ,when wanted for use1 begin at one end1 and draw them out in regular order1 and not out of the middle till you come to it4 ,,to ,,keep ,,fresh ,,butter ,,for ,,frying1 ,,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 year1 and be found excellent for frying1 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 not to be obtained in cold weather4 ,try it4 ,,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 evening1 take a spoon1 and loosen the cream round the sides of the pan4 ,if very rich it will be almost a solid cake4 ,slip off the sheet of cream into another and larger pan2 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 pan2 lay it on a flat dish2 and with the ladle1 squeeze and press it hard1 till all the butter-milk 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 ,,cochineal ,,colouring4--,take an ounce of cochineal1 and pound it to a fine powder4 ,put it into an earthen or porcelain vessel1 that is quite clean1 and entirely free from grease4 ,add a small salt-spoonful of potash1 or soda1 and pour in a pint of clear1 soft water4 ,set it over the fire2 and1 when it has come to a boil1 add a quarter of an ounce of cream of tartar1 with a quarter of an ounce of powdered alum2 and let it boil ten minutes4 ,then1 while it is boiling hot1 stir in three ounces of powdered loaf-sugar4 ,bottle it1 when cold1 and keep it closely corked4 ,you can then have it always at hand1 as a fine red colouring for icings1 blanc-mange1 creams1 jellies1 and other sweetmeats4 ,,colouring ,,for ,,cheese4--,an ounce of real ,spanish arnotta will colour fifty pounds of cheese4 ,tie up the arnotta1 in a thin linen rag1 and put it1 over-night1 into half a pint of warm water4 ,in the morning1 put the arnotta-water into the tub of milk1 along with the infusion of rennet1 indispensable in making cheese4 ,for a deeper tint1 dip the bag into the milk1 and squeeze it as long as any colour runs out4 ,,alkanet ,,colouring4--,alkanet is now much used for giving a beautiful red colour to confectionary4 ,it is much cheaper than cochineal1 and more easily prepared4 ,it has no peculiar taste1 and no unwholesome properties4 ,you can purchase it at any druggist's1 and at a trifling cost4 ,it comes in small1 dark-red chips4 ,before using it1 pick it clean1 and see that there is none of the dust or powder remaining about it4 ,tie up some of the alkanet chips1 in a bit of very thin1 clean muslin1 like a small bag1 and let it infuse with the mixture you wish to colour4 ,it either may1 or may not be boiled4 ,,fine ,,red ,,oil ,,for ,,lamps4--,infuse1 for two or three hours1 7or till the colour is well communicated17 a muslin bag of alkanet chips1 in the clearest and best winter-strained lamp-oil4 ,then remove the bag of alkanet1 7which may be used again for the same purpose17 and put the oil into clear glass lamps4 ,it will be coloured of a beautiful red4 ,according to the quantity of alkanet1 or the length of time it remains steeping in the oil1 you may have it of different tints1 from light pink to deep crimson4 ,oil thus coloured is beautiful for illuminations2 ball-rooms2 or dispersed among the shrubbery1 at a garden entertainment4 ,the price of alkanet does not exceed six cents per ounce2 and an ounce will do a great deal of colouring4 ,,coloured ,,water4--,slice a fresh red cabbage1 and pour boiling water upon it4 ,cover it1 and let it stand till cold4 ,then strain off the water1 and put a portion of the infusion into three glasses4 ,pour into one glass a little alum-water2 into the second1 a little dissolved potash2 and into the third1 a few drops of muriatic acid4 ,the liquid in the first glass will be turned of a purple colour1 by the alum-water2 that in the second will be changed to a green1 by the solution of potash2 and the third will assume a fine crimson1 from the muriatic acid4 ,this water is used by druggists1 for the coloured jars in their shop-windows4 ,,perfumery1 ,,remedies1 ,,etc4 ,,macassar ,,oil4--,this popular and pleasant unguent for the hair can 7as we know7 be prepared at home1 so as to equal1 in efficacy and appearance1 any that is for sale in the shops2 and at less than one-third the expense4 ,take half an ounce of chippings of alkanet root1 which may be bought at a druggist's1 for a few cents4 ,divide this quantity into two portions1 and having cleared away any dust that may be about the alkanet1 put each portion of the chips into a separate bit of new bobbinet1 or very clear muslin4 ,in tying it1 use white thread1 or fine white cotton cord2 as a coloured string may communicate a dirty tinge to the oil4 ,put these little bags into a large glass tumbler1 or a straight-sided white-ware jar1 and pour on half a pint of the best fresh olive oil4 ,cover the vessel1 and leave it undisturbed1 for several days1 or a week2 taking care not to shake or stir it2 and do not press or squeeze the bags4 ,have ready some small1 flat-bottomed phials1 or one large one1 that will hold half a pint4 ,take out carefully the bags of alkanet1 and lay them on a saucer4 ,you will find that they have coloured the oil a bright1 beautiful crimson4 ,the bags will serve a second time for the same purpose4 ,put into the bottom of each phial a small quantity of any pleasant perfume2 such as oil of orange-flowers2 jessamine2 rose2 carnation2 bergamot2 oil of rhodium2 oil of ambergris2 or oil of cloves1 mixed with a little tincture of musk4 ,then fill up each phial with the coloured oil1 poured in through a small funnel2 and1 corking them tightly1 tie a piece of white kid leather over the top4 ,to use macassar oil1 7observing never to shake the bottle17 pour a little into a saucer1 and1 with your finger1 rub it through the roots of the hair4 ,,antique ,,oil4--,this is a fine oil for the hair4 ,mix together1 in a clean glass vessel1 half a pint of oil of sweet almonds1 and half a pint of the best olive oil4 ,then scent it with any sort of perfume4 ,to give it the colour and odour of roses1 infuse1 in the mixed oil1 a small1 thin muslin bag of alkanet chips1 and set it in a warm place1 till coloured of a beautiful pink4 ,then remove the bag of alkanet1 and perfume the oil with ottar of roses4 ,put it immediately into a bottle1 and cork it well4 ,for a violet perfume1 infuse1 in the above quantity of the mixed oils1 an ounce of the best orris powder4 ,let it stand1 in a warm place1 for a week2 then pour the whole into a strainer1 press out the liquid1 and bottle it4 ,for an orange perfume1 scent the oil with essence of neroli1 or orange-flowers4 ,for jasmine1 with extract of jasmine4 ,for bergamot1 with essence of bergamot4 ,,oil ,,of ,,cassia4--,put into a wide-mouthed glass vessel1 an ounce of ground cassia4 ,heat three ounces of the best oil of cloves2 and1 while warm1 pour it on the cassia4 ,cover it closely1 and let it stand a week4 ,then press it through a sieve1 placed over a bowl4 ,transfer it to small bottles1 and cork them closely4 ,it is a fine perfume4 ,to weaken it1 add a little inodorous alcohol1 which1 on inquiring for1 you can obtain at the druggists'4 ,,millefleurs ,,perfume4--,mix together an ounce of oil of lavender2 an ounce of essence of lemon2 an ounce and a quarter of oil of ambergris2 and half an ounce of oil of carraway4 ,add half a pint of alcohol1 or spirits of wine1 which should be of the inodorous sort4 ,shake all well together4 ,let it stand a week1 closely corked1 in a large bottle4 ,you may then divide it in small bottles4 ,by mixing this perfume with equal quantities of olive oil1 and oil of sweet almonds1 instead of alcohol1 you will have what is called millefleurs antique oil1 which is used to improve the hair of young persons4 ,,french ,,hungary ,,water4--,take two large handfuls of the flowers and young leaves of rosemary2 with a handful of lavender-blossoms2 half a handful of thyme-blossoms2 and half a handful of sage4 ,mix them well2 put them into a large glass jar or bottle1 and pour on a quart of inodorous spirits of wine4 ,then put in1 as a colouring1 some small bits of alkanet tied in a thin muslin bag4 ,cork the bottle closely1 and shake it about for a while4 ,let it infuse during a month1 exposed to the heat of the sun4 ,then strain it1 and transfer it to smaller bottles4 ,,fine ,,lavender ,,water4--,mix together1 in a clean bottle1 a pint of inodorous spirit of wine2 an ounce of oil of lavender2 a tea-spoonful of oil of bergamot2 and a table-spoonful of oil of ambergris4 ,,bergamot ,,water4--,melt a pound of the best broken-up loaf-sugar in a pint of water2 add the yellow rind of six lemons or oranges1 pared very thin4 ,set it over the fire1 and boil and skim it till the scum ceases to rise4 ,then add the juice of the lemons or oranges2 having squeezed it through a strainer into a bowl4 ,after stirring in the juice1 take the syrup from the fire1 remove the pieces of rind1 and stir in a tea-spoonful of genuine essence of bergamot4 ,bottle it1 and it will be immediately fit for drinking4 ,pour some of it into a glass1 and add a little ice-water4 ,it will be found very fine4 ,,to ,,perfume ,,soap4--,take half a pound or more of the best white soap4 ,shave it down with a knife4 ,put the shavings into a clean white-ware jar2 cover the top closely1 and secure the cover by tying down a cloth over it4 ,set it into a large kettle or sauce-pan of hot water4 ,the water must not come up near the top of the jar4 ,it is well to place a trivet in the bottom of the kettle for the jar to stand on1 so that a portion of the water may go under it4 ,place the kettle over the fire1 or in a hot stove1 and keep it boiling hard1 till the soap in the jar within is thoroughly dissolved4 ,it must become liquid all through1 and have no lumps in it4 ,stir it well when done2 and add1 while warm1 a sufficient portion of any nice perfume to scent it highly4 ,for instance1 oil of bitter almonds2 extract of verbena2 tincture of musk1 or ambergris2 oil of rhodium2 oil of bergamot1 lavender1 jessamine1 rose1 cinnamon1 cloves1 c4 ,having well stirred in the perfume1 transfer the melted soap to gallicups1 or little square tin-pans1 and set it away to cool and harden4 ,afterwards1 take out the cakes of soap1 and wrap each cake closely in soft paper4 ,put them away where the air cannot reach them4 ,,columbian ,,soap4--,blanch1 in scalding water1 two ounces of bitter almonds4 ,beat them in a mortar with an ounce of gum camphor1 till completely mixed2 putting in1 with every almond1 a morsel of the camphor4 ,then beat in an ounce and a quarter of tincture of benjamin1 and remove the mixture to a bowl4 ,afterwards1 having shaved down a pound of the best white soap1 beat that also in the mortar2 mixing with it1 gradually1 as you proceed1 the above ingredients1 till the whole is thoroughly incorporated4 ,divide it into equal portions1 and roll it with your hands into the form of balls4 ,this soap will be found very fine4 ,if you wish to have it in cakes1 after you have shaved down the white soap1 put it into a clean jar1 cover it1 and set the jar into a pot of boiling water1 placed over the fire4 ,when the soap is melted1 remove it from the fire2 and when it begins to cool1 7but is still liquid17 stir in the other ingredients that have been mixed together as above4 ,then mould it in little square tin pans1 and set it to cool4 ,when quite cold1 take it out of the pan1 and wrap each cake in paper4 ,,good ,,tooth-,,powder4--,procure1 at a druggist's1 half an ounce of powdered orris-root1 half an ounce of prepared chalk finely pulverized1 and two or three small lumps of dutch pink4 ,let them all be mixed in a mortar1 and pounded together4 ,the dutch pink is to impart a pale reddish colour4 ,keep it in a close box4 ,,another ,,tooth-,,powder4--,mix together1 in a mortar1 half an ounce of red ,peruvian bark1 finely powdered2 a quarter of an ounce of powdered myrrh2 and a quarter of an ounce of prepared chalk4 ,,parchment ,,glue4--,take half a pound of clean parchment cuttings1 and boil it in three quarts of soft water till reduced to one pint4 ,then strain it from the dregs1 and boil it again1 till of the consistence of strong glue4 ,,lip ,,glue4--,take of isinglass and parchment glue1 of each one ounce2 sugar-candy and gum tragacanth1 each two drachms4 ,boil them in an ounce of water1 till the mixture is of the consistence of thick glue4 ,when cold1 roll it between your hands1 till you get it into the form of small sticks1 like sealing-wax4 ,by wetting it with your tongue1 and rubbing the moistened end of the stick on the edges of the paper that you wish to unite1 it will1 when dry1 form a firm cement4 ,a stick of lip-glue is very convenient to take with you when travelling1 in case you should have occasion for some sort of paste4 ,,perpetual ,,paste4--,buy1 at a druggist's1 an ounce of the best gum tragacanth1 7sometimes called gum dragon17 and six cents' worth of powdered corrosive sublimate4 ,pick the gum tragacanth clean1 and put it into a wide-mouthed glass or white-ware vessel1 that will hold a quart4 ,add as much corrosive sublimate as will lie on a five-cent piece4 ,pour on a pint and a half of clear cold1 soft water4 ,cover the vessel1 and let it stand till next day4 ,the gum tragacanth will then be much swelled1 and nearly to the top of the vessel4 ,stir it down to the bottom with a stick1 as the corrosive sublimate will blacken a metal spoon4 ,stir it several times during that day2 but afterwards1 do not stir it at all2 leaving it to form a smooth white mass1 like a very thick jelly4 ,then cover it closely1 and set it away for use2 taking care to keep it out of the way of children1 as the corrosive sublimate will render it poisonous if swallowed4 ,this paste will keep to an indefinite period1 if the air is carefully excluded from it1 and if it is not transferred to a vessel made of any sort of metal4 ,it forms a strong1 colourless1 and firm cement for paper1 c42 and when once made1 may be kept always at hand2 and is most convenient for all sorts of pasting2 particularly little things1 for which it would seem scarcely worth while to take the trouble of boiling flour-paste4 ,it only spoils when kept in metal1 or from long exposure to the air4 ,we can certify to its superiority over all other paste1 having the experience of using it continually4 ,the advantage of its being always ready is an important recommendation4 ,try it1 and you will be induced to keep it constantly in the house4 ,,gum-,,arabic ,,paste4--,take a common-sized tea-cup of cold1 soft water1 and dissolve in it a large tea-spoonful of the best and cleanest powdered gum-arabic4 ,when the gum is entirely melted1 stir in1 by degrees1 a table-spoonful of fine wheat flour2 carefully pressing out all the lumps1 and making it as smooth as possible4 ,keep it closely covered1 and in a cool place4 ,if1 after a few days1 it should appear spotted or mouldy on the top1 remove the surface1 and the paste beneath will still be fit for use4 ,this is a good cement for artificial flowers1 and for ornamental pasteboard work4 ,,cement ,,for ,,jars ,,and ,,bottles4--,according to the quantity of cement required1 take one-third bees-wax and two-thirds rosin4 ,pound the rosin to a fine powder1 and then put it1 with the bees-wax1 into any sauce-pan or skillet suited to the purpose1 and set them over the fire to melt4 ,when it becomes thoroughly liquid1 take it off the fire1 and stir in some finely-powdered brickdust1 till the mixture becomes as thick as melted sealing-wax4 ,then plaster it1 warm1 round the covers of your preserve or pickle-jars4 ,if you use it for bottles1 first cork them tightly1 and then dip their tops into the cement4 ,it will dry in a few minutes4 ,this cement is very strong and very cheap1 and especially useful for articles that are to be carried to sea4 ,,covering ,,for ,,corks4--,the odour of a cologne bottle1 or of any other scented liquid1 may be prevented from escaping by keeping the cork and the neck of the bottle covered with the finger-end or thumb of an old kid glove1 cut off1 for the purpose1 at a suitable length and breadth1 and stretched or drawn down closely and tightly4 ,this is more convenient than the usual kid-leather covers1 that must be untied and tied again whenever the bottles are opened4 ,,milk ,,of ,,roses4--,mix together a pint of rose-water1 and an ounce of oil of sweet almonds4 ,then add ten drops of oil of tartar4 ,bottle it1 and shake it well4 ,it is good for the hands4 ,,excellent ,,pomatum4--,melt some beef's marrow on a slow fire1 being careful not to let it burn2 then strain it several times over1 that it may be well purified4 ,when partially cool1 beat in some castor oil1 a table-spoonful at a time4 ,the proportion should be two-thirds of melted marrow to one-third of oil4 ,perfume it by stirring in1 as you proceed1 any sort of essential oil that is not too pungent4 ,you may give it a fine red colouring by putting in1 after the marrow has melted1 some chips of alkanet tied in a very thin muslin bag1 letting it remain till the tint is thoroughly infused4 ,keep it in covered gallicups4 ,a little rubbed every day1 or twice or three times a week1 with the finger among the roots of the hair1 will greatly improve its growth and softness4 ,,an ,,excellent ,,way ,,of ,,improving ,,the ,,hair4--,once in three days take some rich unskimmed milk that has been made sour by standing in the sun4 ,stir it up1 so as to mix all through it the cream that has collected on the surface4 ,wash the hair with this1 rubbing it well into the roots4 ,let it remain on the hair about a quarter of an hour or more4 ,then wash it off1 with a lather of white soap and warm water2 rinsing the hair1 afterwards1 with fresh water1 either warm or cold1 according to the season4 ,this is an ,asiatic process2 and if continued every third day1 seldom fails to render the hair of young people thick1 soft1 and glossy4 ,,to ,,have ,,good ,,hair4--,the women of ,germany have remarkably fine and luxuriant hair4 ,the following is their most usual method of managing it4 ,about once a fortnight1 boil for half an hour or more1 a large handful of bran in a quart of soft water4 ,strain it into a basin1 and let it cool till it is merely tepid or milk-warm4 ,rub into it a little white soap2 then dip in the corner of a soft linen towel1 and wash your head with it1 thoroughly2 dividing or parting aside the hair all over2 so as to reach the roots4 ,next take the yolk of an egg1 7slightly beaten in a saucer17 and with your fingers rub it well into the roots of the hair4 ,let it rest a few minutes2 and then wash it off entirely1 with a cloth dipped in pure water2 and rinse your hair well1 till all the yolk of egg has disappeared from it4 ,afterwards1 wipe and rub it dry with a towel1 and comb the hair up from your head1 parting it with your fingers4 ,in winter it is best to do all this near the fire4 ,have ready some soft pomatum1 made of fresh beef-marrow1 boiled with a little almond oil or olive oil1 stirring it all the time till it is well amalgamated1 and as thick as an ointment4 ,when you take it from the fire 7and not before7 stir into it a little mild perfume2 such as rose-water1 orange-flower water1 extract of roses1 oil of carnations1 or essence of violets4 ,put it into gallicups that have lids1 and keep it for use2 always well-covered4 ,take a very small quantity of this pomatum1 and rub it among your hair on the skin of your head1 after it has been washed as above4 ,at any time you may make your hair curl more easily by rubbing into it some beaten yolk of egg1 7washed off1 afterwards with clear water17 and then putting on a little pomatum before you pin up your curls4 ,it is well always to go through this process when you resume curls after having worn your hair plain4 ,all hair should be combed every morning with a fine-toothed comb1 to remove the dust which insensibly gets into it during the preceding day1 and to keep the skin of the head always clean4 ,to prevent your bonnet being injured by any oiliness about your hair1 baste a piece of white or yellow oiled silk inside of that part of the bonnet where the crown unites with the brim1 carrying the silk some distance up into the crown1 and some distance down into the brim or front4 ,clean your head-brushes by washing them thoroughly with a bit of soft sponge tied on the end of a stick1 and dipped into a warm solution of pearlash1 prepared by dissolving a large table-spoonful of pearlash in a pint of boiling water4 ,when the bristles have thus been made quite clean1 rinse the brushes in hot water2 letting them remain in it till it becomes cool1 or cold4 ,afterwards1 drain the brushes2 wipe them with a clean cloth2 and set them upright before the fire to dry4 ,the most convenient way of cleaning combs is with a strong silk thread1 made fast to the handle of a bureau-drawer--in front of which1 seat yourself with a towel spread over your lap to catch whatever impurities may fall from the comb4 ,holding the comb in your left hand1 and the thread in your right1 pass the thread hard between each of the comb-teeth4 ,afterwards wash the comb in soap-suds1 rinse it in cold water1 and dry it with a clean cloth4 ,,salt ,,of ,,lemon ,,or ,,stain ,,powder4--,this powder1 which is erroneously called salt of lemon1 is in reality composed simply of equal portions of finely pulverized salt of sorrel and cream of tartar1 7for instance an ounce of each17 mixed together in a mortar1 and afterwards put into small covered boxes1 or gallipots4 ,it will immediately remove ink spots1 fruit stains1 c41 from the hands or from any articles of white linen or muslin2 first wetting the place with water 7warm water is best7 and then with your finger rubbing on the powder1 till the stain disappears4 ,immediately afterwards wash it off with soap-suds4 ,if applied to a coloured article that has been inked or stained1 the powder in removing the stain will take out the colour4 ,but the colour 7particularly if black7 may in most cases be restored by rubbing the place with hartshorn2 which if very strong should be somewhat diluted with water1 or it will leave a tinge of its own4 ,if the hartshorn fails to restore the colour1 it is on account of some peculiarity in the dye4 ,it is always worth trying4 ,we have seen a large splash of ink taken out of a carpet by first wetting it with warm water and rubbing on some of the above-mentioned stain powder4 ,the colours were all restored to their former brightness by afterwards applying hartshorn4 ,next day1 the place where the ink had been spilled on the carpet could not be distinguished4 ,we have also known the same experiment tried with perfect success on a mousseline de laine dress on which an ink-stand had been overset4 ,ink spots can be removed from white clothes by the simple application of a bit of clean tallow picked from the bottom of a mould candle1 rubbed on the ink spot1 and left sticking there when the article goes into the wash-tub4 ,it will come out of the wash freed from the ink stain4 ,this stain powder should be kept out of the way of children1 as if swallowed it is poisonous4 ,fresh lemon-juice mixed with a little salt is excellent for removing stains of ink1 iron mould1 c4 ,,to ,,make ,,grease ,,balls4--,shave down half a pound of white soap1 and mix it with three ounces of fuller's earth1 powdered4 ,then mix together three ounces of ox-gall1 and two ounces of spirits of turpentine4 ,with this1 moisten the soap and fuller's earth1 till you have a stiff paste4 ,mix it thoroughly1 and beat it well4 ,make it into balls with your hands1 and place the balls where they will dry slowly4 ,to use it1 scrape down a sufficiency1 and spread it on the grease spot4 ,let it rest awhile2 then brush it off1 and scrape and apply some more4 ,a few applications will generally remove the grease4 ,,to ,,extract ,,grease ,,with ,,camphine ,,oil4--,grease of the very worst sort 7for instance whale oil7 may be extracted successfully even from silks1 ribbons1 and other delicate articles1 by means of camphine oil1 which can always be procured at the lamp-stores4 ,as this oil is best when fresh1 get but a small quantity at a time4 ,pour some camphine into a clean cup1 and dip lightly into it a bit of clean1 soft1 white rag4 ,with this rub the grease spot4 ,then take a fresh rag dipped in the camphine1 and continue rubbing till the grease is extracted1 which will be very soon4 ,you will find the colour of the article uninjured4 ,to remove the turpentine odour of the camphine1 rub the place with cologne water or strong spirits of wine1 and expose it to the open air4 ,if any of the camphine-scent remains1 repeat the cologne4 ,we have known lamp oil removed from white satin by this process4 ,,fine ,,yellow ,,colouring ,,for ,,walls4--,procure from a paint-shop one pound of chrome yellow1 and three pounds of whiting4 ,mix and grind them thoroughly together2 and then add a quart of boiling water1 and stir it well in4 ,next boil a quarter of a pound of glue in a quart of water1 and when completely dissolved1 add it immediately to the mixture1 and stir the whole very hard4 ,thin it with more water till you get it of the desired consistence4 ,it will be a beautiful yellow1 approaching to lemon colour4 ,,blue ,,wash ,,for ,,walls4--,get a pound of blue vitriol from a drug or paint store1 and have it powdered very finely in a mortar4 ,provide also two quarts of lime4 ,take six cents' worth of glue1 and boil it in a quart of soft water till thoroughly dissolved4 ,put the powdered vitriol into a wooden bucket1 and when the glue-water is cold1 pour it on the vitriol1 and mix and stir it well4 ,when the vitriol is dissolved in the glue-water1 stir in by degrees the two quarts of lime4 ,then try the tint of the mixture by dipping a piece of white paper into it2 and when it dries1 you can judge if it is the colour you want4 ,it should be a clear light beautiful blue4 ,if you think it too dark1 add some more lime4 ,if too pale1 stir in a little more of the powdered vitriol4 ,it is well to provide an extra quantity of each of the articles1 in case a little more of one or the other should be required on trial of the colour4 ,,to ,,clean ,,whitewash ,,brushes4--,wash off1 with cold water1 the lime from the bristles of the brush2 and scrub well with a hard scrubbing-brush the part where the bristles are fixed into the wood4 ,this should be done at once1 as soon as the whitewashing for that day is finished4 ,it is far better than to let them soak all night4 ,,an ,,easy ,,way ,,to ,,make ,,ink4--,take two ounces of the best and most perfect nut-galls1 and bruise them to pieces with a hammer4 ,put them into a large mug1 with half an ounce of copperas1 and a quarter of an ounce of powdered gum-arabic4 ,pour on a pint of boiling water4 ,cover the vessel1 and let it stand in a warm place for a week2 frequently stirring the contents with a stick4 ,afterwards leave it one day undisturbed2 and then pour off the liquid through a funnel into a bottle2 in the bottom of which you have put half a dozen cloves or a spoonful of brandy1 either of which will prevent the ink from moulding4 ,keep the bottle closely corked4 ,,to ,,use ,,durable ,,ink4--,it is an error 7rectified by experience7 to wash as soon as possible articles that have been marked with durable ink4 ,on the contrary1 they should be kept without washing for at least a week4 ,if washed too soon1 the soap and water will disturb the ink before it is thoroughly dried in1 causing the letters to spread and look rough4 ,also1 it will not be so good a black4 ,every time1 before using it1 set the little bottle with the marking liquid in the sun1 or before a bright fire2 and then stir it up from the bottom4 ,this will increase its blackness4 ,after putting the wash or gum-liquid on the place to be marked1 dry it by the fire or in the hot sun1 and then iron it smoothly4 ,do not write the name till next day1 and then1 as above mentioned1 set the marking ink in the sun1 and stir it up from the bottom4 ,when the name is written1 dry it as soon as possible1 and then iron it again4 ,durable ink may be extracted by wetting the writing with hot water1 and then rubbing on a little sal-ammonia4 ,after making durable ink1 set the marking liquid or lunar caustic preparation for three or four days in the hot sun2 otherwise it will not become black4 ,,sumach ,,ink4--,the milk or gum that exudes from the sumach is a good substitute for durable ink4 ,break off the stalks that support the leaves4 ,squeeze them into a cup1 and write with the liquid4 ,expose it to the sun and it will become a fine black4 ,,very ,,fine ,,ink4--,into a large jar or pitcher put half a pound of the best ,aleppo galls1 broken up with a hammer or flat-iron2 but not pounded4 ,pour on two quarts of soft water1 nearly of boiling heat4 ,cover the vessel2 and let it stand on a warm hearth or in the hot sun for a fortnight2 stirring it to the bottom twice a day1 with a stick4 ,at the end of the fortnight1 add two ounces of green copperas2 two ounces of logwood chips2 two ounces of gum-arabic2 half an ounce of alum2 and half an ounce of sugar-candy4 ,let the whole remain in a moderate heat a fortnight longer2 stirring it twice a day4 ,keep the mouth of the vessel covered with paper only1 tied down over it4 ,on the last day1 do not stir it1 but pour the ink through a strainer into another vessel1 and then with a funnel transfer it to bottles4 ,pour a small tea-spoonful or more of brandy into the top of each bottle1 if small4 ,to a pint bottle there should be a table-spoonful of brandy4 ,this will preserve the ink from moulding4 ,cork the bottles well1 and seal the corks4 ,keep them in a place of temperate heat4 ,in buying ,aleppo galls get those that are dark coloured1 heavy1 and free from holes4 ,,good ,,ink4--,bruise two ounces of ,aleppo galls2 put them into a pitcher with half an ounce of copperas1 and a quarter of an ounce of gum arabic4 ,pour on a pint of soft water at boiling heat4 ,cover it1 and let it stand a week2 stirring it several times a day1 except on the last day4 ,then pour it through a funnel into a bottle that has half a dozen cloves in it4 ,in pouring1 see that you do not disturb the sediment at the bottom of the pitcher4 ,cork the bottle tightly4 ,,to ,,soften ,,sponges4--,a sponge1 when first purchased1 is frequently hard1 stiff1 and gritty4 ,to soften it1 and dislodge the particles of sea-sand from its crevices1 7having first soaked and squeezed it through several cold waters17 put the sponge into a clean tin sauce-pan1 set it over the fire1 and boil it a quarter of an hour4 ,then take it out1 put it into a bowl of cold water1 and squeeze it well4 ,wash out the sauce-pan1 and return the sponge to it1 filling up with clean cold water1 and boil it another quarter of an hour4 ,repeat the process1 giving it three boils in fresh water2 or more than three if you find it still gritty4 ,take care not to boil it too long1 or it will become tender1 and drop to pieces4 ,you may bleach it by adding to the water a few drops of oil of vitriol4 ,the ,mediterranean sponges are the best4 ,after using a sponge1 always wash it immediately in clean water1 squeeze it out1 and put it to dry4 ,,to ,,remove ,,the ,,odour ,,from ,a ,,vial4--,the odour of its last contents may be removed from a vial by filling it with cold water1 and letting it stand in any airy place uncorked for three days2 changing the water every day4 ,,to ,,loosen ,a ,,glass ,,stopper4--,the manner in which apothecaries loosen glass stoppers when there is difficulty in getting them out1 is to press the thumb of the right hand very hard against the lower part of the stopper1 and then give the stopper a twist the other way1 with the thumb and fore-finger of the left hand2 keeping the bottle stiff in a steady position4 ,,to ,,get ,a ,,broken ,,cork ,,out ,,of ,a ,,bottle4--,if in drawing a cork it breaks1 and the lower part falls down into the liquid1 tie a long loop in a bit of twine1 or small cord1 and put it in2 holding the bottle so as to bring the piece of cork near to the lower part of the neck4 ,catch it in the loop1 so as to hold it stationary4 ,you can then easily extract it with a cork-screw4 ,,to ,,purify ,,the ,,atmosphere ,,of ,a ,,room4--,mix1 in a cup1 some brown sugar1 with sufficient water to make it a thick liquid4 ,put a hot coal on a shovel2 pour on the coal a tea-spoonful1 or more1 of the sugar1 and carry it carefully about the room4 ,the smoke will entirely remove any disagreeable odour4 ,if the sugar is thrown dry upon the hot coal1 it will blaze up1 and burn out immediately1 without effecting the desired purpose2 but if mixed with a little water1 it will not blaze at all1 but the vapour arising from it will continue to smoke1 till the unpleasant smell is entirely dispelled4 ,a few sprigs of lavender1 laid on hot coals1 and carried round the room1 on a shovel1 is a good remedy for a disagreeable odour4 ,chloride of lime1 sprinkled on dry1 will1 unfailingly1 dispel the effluvia of any ill-scented substance4 ,it is very cheap4 ,a jar of it should be kept in every house2 as1 for this purpose1 there is nothing more effectual4 ,,to ,,clean ,,jars4--,there is frequently much trouble in cleaning the inside of jars that have contained sweet-meats1 pickles1 mince-meat1 c41 so as entirely to remove all the odour of their former contents1 before they can be used for another purpose4 ,if the jars are of stone1 fill them up with scalding water1 and let them stand awhile4 ,if of white-ware1 or glass1 the water must be merely warm2 for if hot1 it will crack them4 ,then stir in a large tea-spoonful1 or more1 of pearlash4 ,whatever of the former contents has remained sticking about1 and adhering to the sides and bottom1 will immediately disengage itself1 and float loose through the water4 ,afterwards empty the jar1 and if any odour lingers about its inside1 fill it again with warm water and a spoonful of pearlash1 and let it stand1 undisturbed1 a few hours1 or till next day4 ,then empty it again1 and rinse it with cold water4 ,wash phials in the same manner4 ,also1 the inside of tea1 coffee1 and chocolate-pots4 ,if you cannot1 conveniently1 obtain pearlash1 the same purpose may be answered1 nearly as well1 by filling the vessels with strong lye1 poured off clear from the wood-ashes4 ,for kegs1 buckets1 crocks1 or other large vessels1 lye may always be used4 ,,to ,,clean ,,looking-,,glasses4--,take a newspaper1 or a part of one1 according to the size of the glass4 ,fold it small1 and dip it into a basin of clean1 cold water4 ,when thoroughly wetted1 squeeze it out in your hand1 as you would a sponge2 and then rub it1 hard1 all over the face of the glass2 taking care that it is not so wet that the moisture will stream down the glass4 ,also1 if any drops get beneath the frame1 and behind the glass1 they will remain there1 in bubbles1 and cannot be dislodged1 without removing the board at the back4 ,there is no danger of any such accidents1 if the newspaper is merely moistened1 or damped throughout2 without being so wet as to drip4 ,after the glass has been well rubbed1 with the damp paper1 let it rest a minute4 ,then go over it with a fresh newspaper1 7folded small in your hand17 till it looks clear and bright2 which it will1 almost immediately4 ,finish with a fresh piece of newspaper1 thoroughly dry4 ,this method1 simple as it is1 will be found1 on trial1 the best and most expeditious way of cleaning mirrors1 or any plate-glass2 giving a clearness and polish1 that cannot be so soon produced by any other process4 ,the inside of window-panes may be cleaned in this manner2 the windows having been first washed on the outside4 ,also1 the glasses of spectacles1 c4 ,the glass globe of a lamp may thus be cleaned with newspapers4 ,the efficacy is attributed to the materials used in making the printing-ink4 ,,to ,,remove ,,dark ,,stains ,,from ,,silver4--,there are many substances that communicate a dark1 inky stain to silver spoons1 forks1 c42 a stain sometimes so inveterate as to resist all common applications4 ,a certain remedy is1 to pour a little sulphuric acid into a saucer2 wet with it a soft linen rag2 and rub it on the blackened silver1 till the stain disappears4 ,then brighten the article with whiting1 finely powdered and sifted1 and moistened with spirits of wine4 ,when the whiting has dried on1 and rested a quarter of an hour1 or more1 wipe it off with a silk handkerchief1 and polish with a soft buckskin4 ,,to ,,clean ,,rings1 ,,brooches1 ,,and ,,other ,,jewelry4--,put a little hartshorn into a saucer2 dip into it a clean1 soft rag1 from an old cambric handkerchief4 ,with the rag1 go carefully over the jewelry1 on both sides4 ,then dry and polish1 with another bit of soft rag2 and1 finally1 with a soft piece of old silk4 ,precious stones1 mosaics and cameos may be cleaned in this manner4 ,to brighten pearls1 tear off a small bit of pin-paper1 7such as rows of pins are stuck in17 roll it up1 and1 with the end of the roll1 rub each pearl1 separately2 renewing the paper frequently4 ,the application of hartshorn1 rubbed on with the finger1 will generally remove the stain-spots that are sometimes found on new silk1 and on new kid gloves4 ,there are few stains1 indeed1 that may not be obliterated by hartshorn4 ,if too strong1 dilute it with a little water4 ,pour out1 into your saucer1 but very little hartshorn1 at a time1 as it evaporates almost immediately4 ,reddish stains1 on black silk1 or worsted1 can1 almost always1 be removed by hartshorn2 and the original black colour will immediately re-appear4 ,,to ,,keep ,,silver ,,always ,,bright4--,silver1 in constant use1 should be washed every day in a pan of suds made of good white soap and warm water2 drying it with old soft linen cloths4 ,twice a week1 7after this washing17 give it a thorough brightening with finely-powdered whiting1 mixed to a thin paste with alcohol2 rubbing longer and harder where there are stains4 ,then wipe this off1 and polish with clean soft old linen4 ,silver is cleaned in this manner at the best hotels4 ,,plate ,,powder4--,buy1 at a druggist's1 an ounce of levigated oxide of iron1 and four ounces of prepared chalk1 finely pulverized4 ,mix them well together1 and put the mixture into small boxes4 ,rub it1 dry1 on the silver1 and then polish with a clean buckskin2 finishing with an old silk handkerchief4 ,this is the composition usually sold as plate powder4 ,its colour is a reddish brown4 ,,powder ,,for ,,cleaning ,,gold ,,lace4--,of burnt roche-alum1 powdered as fine as possible1 take two ounces and a half4 ,mix1 thoroughly1 with it1 half an ounce of finely-powdered chalk4 ,take a small1 clean1 dry brush2 dip it into the mixture1 and rub it1 carefully1 on gold lace1 or gold embroidery1 that has become tarnished4 ,finish with a clean piece of new canton flannel4 ,keep a box or bottle of this mixture1 that it may be ready to use on occasion4 ,it is equally good for silver lace1 and for jewelry4 ,,to ,,keep ,,britannia-,,metal ,,bright4--,dip a clean woollen cloth into the best and cleanest lamp oil1 and rub it1 hard1 all over the outside of your ,britannia-ware4 ,then wash it well in strong soap-suds1 and afterwards polish with finely-powdered whiting and a buckskin4 ,the inside of ,britannia vessels should be washed with warm water1 in which a little pearlash has been dissolved4 ,they should then be set1 open1 to dry in the sun and air4 ,if not kept very nice1 this metal will communicate a disagreeable taste4 ,there is so much copper in its composition1 that tea-pots or coffee-pots of china1 or white-ware1 are far preferable to ,britannia-metal4 ,,to ,,clean ,,silver ,,expeditiously4--,put some powdered magnesia into a saucer4 ,have ready a few bits of new canton flannel4 ,it is well1 in cutting out canton flannel1 to save the small shavings1 or clippings1 for this purpose4 ,dip a bit of the flannel into the magnesia1 and with it rub the silver1 very hard4 ,it will brighten1 immediately1 if there are no black stains on it4 ,finish1 by polishing with a clean piece of the flannel1 without magnesia4 ,dark stains on silver are best removed by rubbing them with flannel1 dipped in sulphuric acid4 ,this should be done before any brightening substance is applied4 ,,paste ,,for ,,cleaning ,,knives4--,make a mixture1 one part emery1 and three parts crocus martis1 in very fine powder4 ,mix them to a thick paste1 with a little lard or sweet oil4 ,have your knife-board covered with a thick buff-leather4 ,spread this paste on your leather1 to about the thickness of a quarter-dollar4 ,rub your knives in it1 and it will make them much sharper and brighter1 and will wear them out less1 than the common method of cleaning with brick-dust1 on a bare board4 ,a ,,good ,,way ,,of ,,cleaning ,,silver4--,mix in a cup or saucer a paste of powdered magnesia1 and the best and clearest lamp oil1 7whale oil17 and cover with this paste the silver that is to be cleaned4 ,let it rest a quarter of an hour or more2 applying the paste to all the articles you intend cleaning before you begin to remove it from any one of them4 ,afterwards wipe it off1 entirely1 with a soft linen rag1 and then proceed to polish the plate with a soft buckskin1 and some dry magnesia4 ,finish with a silk handkerchief4 ,the longer you rub1 the brighter will be the silver1 but you must change frequently to clean parts of the buckskin4 ,if the silver has much chasing or ornamental frost-work1 it may be necessary to take a small soft brush to clean out all the hollows and crevices4 ,but1 if possible1 avoid using a brush1 as it wears the silver thin4 ,silver may be kept continually bright with very little trouble1 by cleaning it three times a-week1 or every day1 with dry magnesia rubbed on with a bit of clean shaggy canton flannel that has never been washed4 ,scraps and clippings of woollen flannel should never be used for cleaning plate1 as its roughness may scratch it4 ,dark stains on silver or gold may be immediately removed 7however bad7 by the application of a little sulphuric acid poured into a saucer and rubbed on with a soft rag4 ,then polish with magnesia and canton flannel4 ,the colour of silver will always be injured by keeping it in a room where there is a coal fire4 ,the cases of gold or silver watches may be cleaned1 as above1 with powdered magnesia and canton flannel4 ,,to ,,take ,,white ,,marks ,,from ,,mahogany4--,if a white mark has been left on a mahogany table by carelessly setting down on it a vessel of hot water1 rub the place hard with a rag dipped in lamp oil2 and afterwards pour on a little cologne water1 or a little alcohol1 and rub it dry with a clean rag4 ,the dish-marks left on a dining-table can of course be taken off in the same manner4 ,if brandy is spilt on mahogany1 and leaves a whitish mark1 that mark can be removed by rubbing it hard with a rag dipped in more brandy4 ,try it4 ,,to ,,take ,,spermaceti ,,out ,,of ,a ,,hearth ,,or ,,floor4--,first scrape off the drops of spermaceti with a knife4 ,then take a live coal in the tongs and hold it carefully and closely over the place4 ,afterwards wipe it with a rag1 and then wash it with hot soap-suds4 ,,to ,,remove ,,grease ,,from ,a ,,stove ,,hearth4--,when oil or any other grease has been dropped on a stove hearth1 immediately cover the place with very hot ashes4 ,afterwhile1 clear away the ashes2 and if the grease has not quite disappeared1 repeat the process4 ,,to ,,make ,,shoes ,,or ,,boots ,,water-,,proof4--,melt together1 in a pipkin1 equal quantities of bees-wax and mutton suet4 ,while liquid1 rub it over the leather1 including the soles4 ,,to ,,extract ,,oil ,,from ,,the ,,floor ,,or ,,hearth4--,mix together two heaped table-spoonfuls on powdered fuller's earth2 one large table-spoonful of potash or pearlash2 and one large table-spoonful of soft soap4 ,add sufficient boiling water to make it into a thick paste4 ,spread it hot on the oil spot1 with a broad flat stick2 let it remain an hour or two4 ,then brush it off1 and renew the application4 ,when the grease has disappeared1 scrub the place with soap and water4 ,this mixture is equally good for boards1 stone1 or marble4 ,,to ,,take ,,off ,,wall ,,paper4--,to clear a wall from paper previous to painting or white-washing it1 wet the old paper thoroughly with a long-handled brush dipped in a bucket of water1 7warm water is best47 ,let it rest till the water has penetrated it1 and the paper blisters and loosens1 so that you can peel it off with your hands4 ,do not wet too much at a time4 ,if any small bits are found still adhering1 wet them afresh1 and scrape them off with a strong knife4 ,,to ,,remove ,,paint ,,from ,,the ,,wall ,,of ,a ,,room4--,if you intend papering a painted wall1 you must first get off the paint1 otherwise the paper will not stick4 ,to do this mix in a bucket with warm water a sufficient quantity of pearlash1 or potash1 so as to make a strong solution4 ,dip a brush into this1 and with it scour off all the paint1 finishing with cold water and a flannel4 ,,dusting ,,furniture4--,if a hand-brush is employed for dusting furniture it should always be followed by a cloth2 and the cloth should be so used as to wipe up the dust2 and not merely flirted about it1 so as to drive the particles from one place to another4 ,the cloth in wiping up the dust should hold it in1 and then be shaken frequently out of a back window4 ,a brush or a bunch of feathers will keep the dust floating about the room2 dislodging but not absorbing it2 and only removing it from one article to settle it on another4 ,therefore a cloth is indispensable in really freeing the furniture from dust4 ,a yard of sixpenny calico1 or of strong unbleached muslin1 will make two small dusters or one large one4 ,they should be hemmed or whipped over the edges1 that servants may have no pretext for regarding them as mere rags1 to be thrown away or torn up when dirty4 ,it is difficult to dust well with a ragged dusting-cloth4 ,,to ,,take ,,fruit ,,stains ,,from ,,white ,,doilies ,,or ,,napkins4--,the use of coloured doilies for wiping the fingers after eating fruit being nearly exploded1 and small white napkins being now substituted for that purpose1 let them1 as soon as taken from table1 be thrown immediately into a large vessel of clean water4 ,if hot water is at hand it will be better than cold4 ,leave them to soak during the remainder of the day4 ,then take them out1 put them where they will dry2 and you will generally find that the fruit stains have disappeared4 ,if any remain1 wet the stains with hot water1 and then rub on some lemon-juice1 or salt-of-lemon stain-powder2 washing it off as soon as it has removed the stain4 ,cream of tartar will sometimes produce this effect4 ,it is scarcely possible to get a stain out of any sort of linen after it has been previously washed with soap4 ,,to ,,clear ,,closets ,,from ,,cockroaches4--,remove every article from the closet1 scrub the shelves with lye1 and then whitewash the closet walls4 ,next take a sufficiency of black wadding1 and soak it in spirits of turpentine or camphor1 or a mixture of both4 ,then with a fork or the point of a knife1 stuff it close and hard into every crevice1 crack1 and hole1 however small4 ,united with the copperas dye of the black wadding1 the camphor and turpentine will destroy or expel the cockroaches1 so that for a long time you will see no more of them4 ,if they return1 repeat the remedy2 which of course will be as effective if applied to the crevices about the kitchen walls or floors4 ,let the closet remain empty for several days4 ,then place on each shelf a small plate with dry chloride of lime to dissipate the smell of the turpentine4 ,the preparation of phosphorus called ,levy's ,exterminator1 and which is to be had at the druggists'1 is very destructive to cockroaches1 rats1 and mice4 ,cover with it a slice of bread and butter1 then sprinkle on some brown sugar1 and lay it in places where these vermin have been seen4 ,a mixture in the proportion of three table-spoonfuls of meal1 and one table-spoonful of red lead1 wetted to a thin paste with ,west ,india molasses1 if laid on old plates1 and set about their haunts1 is very efficacious in expelling cockroaches4 ,these remedies are all good2 and if used perseveringly and always resumed1 as soon as the cockroaches begin to appear again1 there will be but little trouble with these detestable insects4 ,nothing has yet been found that can banish them from a house so effectually as to preclude all danger of their ever returning4 ,but much comfort is gained by even a temporary relief from them4 ,if an insect gets into the ear it may be destroyed by pouring in a little sweet oil4 ,they have been sometimes enticed out1 by applying to the ear a piece of ripe peach or apple4 ,,small ,,cockroaches4--,many houses are much infested with small brown cockroaches1 which are especially troublesome and disgusting from their disposition to get into bureaus1 wardrobes1 trunks1 and even band-boxes4 ,they will soon depart1 if bunches of pennyroyal 7as fresh as you can get it1 and frequently renewed7 are laid in all the places where they have appeared1 or are likely to come4 ,pennyroyal is to be generally bought in market at the very trifling cost of one cent a bunch4 ,at any season it can be had at the druggists'1 and at the garden stores4 ,rags dipped in oil of pennyroyal1 and laid about their haunts1 will frequently expel these cockroaches4 ,but every one that is seen should be immediately killed1 and not merely brushed off1 to run to another place4 ,there is little difficulty in keeping a house free from cockroaches and all other vermin1 if the remedies are applied in time1 and with perseverance4 ,the very bad practice of using old bricks for cellar-walls and back-buildings1 is the chief cause of new houses becoming immediately infested with cockroaches1 c4 ,they have in this way been introduced at once into some very elegant mansions in ,philadelphia1 where old bricks have been used for the cellars2 these bricks having originally belonged to old almshouses1 long since pulled down4 ,to buy such bricks1 however cheap1 is a miserable economy4 ,,to ,,destroy ,,crickets4--,mix some powdered arsenic with roasted apple1 and put it into the cracks and holes whence the crickets issue4 ,it will effectually destroy them4 ,and cockroaches also4 ,,to ,,expel ,,fleas4--,get some pennyroyal4 ,having stripped the leaves from the stalks1 stuff them into little bags1 made of muslin or thin calico1 and sewed up all round4 ,lay these bags among the bedding1 and the pennyroyal will send away the fleas4 ,if more convenient1 sprinkle the bedding with oil or essence of pennyroyal4 ,when travelling1 it is well to take with you some little bags of pennyroyal1 in case you should have to sleep in a bed infested with fleas4 ,camphor is also a good remedy against fleas4 ,pennyroyal will generally expel the small brown cockroaches1 if bunches of it are kept constantly in the closets1 wardrobes1 bureaus1 c4 ,it is likewise an excellent remedy against wood-ticks2 keeping some of it about you1 if obliged to go into places where these intolerable insects abound4 ,when the wood-ticks fasten on the skin1 brush them with a bunch of pennyroyal1 and they will fall off immediately4 ,,to ,,destroy ,,bed-,,bugs4--,among the numerous ways of destroying bugs1 there is none better than to wash carefully1 with a solution of corrosive sublimate in spirits of wine1 all the cracks and crevices of the bedstead1 at least once a week2 taking care to throw out directly whatever may remain in the bowl or saucer1 which should at once be washed clean in hot water4 ,corrosive sublimate is a most deadly poison1 if even a small quantity is swallowed4 ,one of the best remedies for it1 is to take immediately a large quantity of sweet oil4 ,mercurial ointment1 rubbed once a week into all the joints and crevices of the bedstead1 is an excellent destroyer of bugs4 ,it can best be rubbed in with the finger4 ,leave it on the bedstead without wiping off2 and do not put on the bedding till evening4 ,,to ,,destroy ,,flies4--,get1 at a druggist's1 some ,egyptian or ,fly-killing paper4 ,lay a piece of it on an old plate1 and keep it moist by wetting it frequently with water4 ,it will soon be found covered with dead flies4 ,shake them off1 and wet the paper again4 ,or mix together a table-spoonful of powdered black pepper1 the same quantity of brown sugar1 and as much milk as will make it into a thin paste4 ,set it about on saucers4 ,it will attract the flies1 and they will die on eating it4 ,,to ,,destroy ,,garden ,,ants4--,mix together half a pound of flour of brimstone1 and four ounces of potash4 ,put them into an iron pot or pan1 and stir it over the fire till they are dissolved1 and well incorporated4 ,then pound them to a powder4 ,put the powder into a glass jar1 with a cover1 and keep it for use4 ,infuse some of this powder in a cup of water1 and sprinkle with it the places that are infested by ants4 ,they will soon disappear4 ,,to ,,expel ,,small ,,ants4--,mix a tea-spoonful of tartar emetic in two table-spoonfuls of molasses4 ,stir this into a small saucer of water1 and set it where you have seen the ants4 ,let it remain all night2 and in the morning you will find a great number of ants lying dead on the surface of the water1 and the others will have been frightened away4 ,skim off the dead ants1 and set the saucer in any other place where these insects have appeared4 ,this we know1 by experience1 to be an excellent remedy for the little ants with which so many houses are infested1 and which swarm over sweet things4 ,,mice4--,an excellent preparation for expelling mice and rats is ,levy's ,exterminator1 spread upon bread or cheese1 and laid about the places they frequent4 ,it is a preparation of phosphorus2 and after one mouse has eaten it and 7of course7 died1 the others will disappear4 ,it is to be had of most druggists2 and will also destroy cockroaches1 by spreading it on bits of cake or something similar1 and laying it at night on the kitchen hearth1 and in the closets4 ,we highly recommend it4 ,if you propose to destroy a mouse by arsenic spread on bread and butter1 sprinkle on the arsenic a drop or two of oil of rhodium1 and the mouse will unfailingly be attracted to the poison4 ,place beside it a saucer of water1 and as soon as he has eaten of the poisoned bread and butter1 he will drink1 and then die on the spot4 ,oil of aniseed1 spread on the bait1 will attract them into a trap4 ,,to ,,destroy ,,caterpillars4--,mix together twelve ounces of powdered quick-lime1 two ounces of snuff1 two ounces of fine salt1 and two ounces of powdered sulphur4 ,strew this mixture over the caterpillars1 or dissolve it in five gallons of water2 keep it in a convenient vessel1 and sprinkle with it places where they abound4 ,any garden insects may be destroyed in this manner4 ,,to ,,destroy ,,worms ,,in ,,garden ,,walks4--,pour into the worm-holes a strong lye1 made of wood-ashes1 lime1 and water4 ,or1 if more convenient1 use1 for this purpose1 strong salt and water4 ,,to ,,destroy ,,the ,,bee-,,miller4--,this insect1 whose night-visits are so destructive to bees1 may be destroyed by mixing a large wine-glass of vinegar with a pint of water1 that has been made very sweet with honey4 ,set it in a bowl on the top of the hive1 or beside it4 ,it will attract the miller1 and then drown him4 ,,to ,,make ,,the ,,hands ,,smooth ,,and ,,soft4--,for this purpose there is nothing nicer than the beautiful1 fragrant1 and delicate composition called ,almond ,cream1 7,crme d',amandes47 ,this almond cream 7which must not be confounded with another preparation called ,amandine7 is1 when fresh1 very soft and white1 and resembles ice-cream in appearance4 ,to use it--first dip your hands into a basin of water1 and then put on one of the palms a very small portion of the almond cream1 7not larger than a grain of indian corn17 and with the other hand rub it to a lather4 ,rub it well into your hands and all over them before you wash it off4 ,we know1 by experience1 that this is the best of all preparations for keeping the hands in nice order4 ,if used every day1 it will effectually prevent the skin from chapping in cold weather2 and will remove any roughness caused by incidental employments1 or by putting the hands into salt water4 ,we earnestly recommend it4 ,keep it closely covered4 ,if you live where it can be easily procured1 do not get more than one gallicup at a time1 as almond cream is always best when freshly made4 ,exposure to the air hardens and discolours it4 ,another very excellent article for the hands is sand-soap1 or sand wash-balls1--a preparation of soap mixed with fine sea-sand4 ,there is nothing superior to it for washing the hands of boys1 and of all persons whose business obliges them to use much manual exertion4 ,also1 the hands of the most delicate lady will be rendered still softer and smoother by the daily use of sand-soap4 ,try it--but not for the face or neck4 ,sand-soap is made by shaving down and melting some white soap1 and then stirring into it1 while warm1 an equal quantity of fine dry sea-sand4 ,put it1 warm1 into square moulds1 or roll portions of the mixture between your hands1 so as to form balls4 ,set them in a dark place to dry gradually4 ,,to ,,remove ,,corns ,,from ,,between ,,the ,,toes4--,these corns are generally more painful than any others1 and are frequently situated as to be almost inaccessible to the usual remedies4 ,wetting them several times a day with hartshorn will in most cases cure them4 ,try it4 ,,to ,,allay ,,pain ,,in ,,the ,,feet ,,when ,,caused ,,by ,,fatigue4--,if your feet become painful from walking or standing too long1 put them as soon as you can into warm salt and water1 mixed in the proportion of two large handfuls of salt to a gallon of water4 ,sea-water made warm is still better1 if you can conveniently procure it4 ,keep your feet and ankles in the salt water till it begins to feel cool1 rubbing them well with your hands4 ,then wipe them dry1 and rub them long and hard with a coarse thick towel1 or with a hair glove4 ,where the feet are tender and easily fatigued1 it is an excellent practice to go through this process regularly every night1 or every morning1 or both2 also employing it without fail always on coming home from a walk4 ,with perseverance this has cured neuralgia in the feet4 ,to prevent any roughness that may ensue after taking your hands out of the brine1 wash them immediately with soap2 or what is still better1 with almond cream1 first dipping them into cold water1 and then rubbing on a little of the above composition till it forms a lather4 ,almond cream is much used by gentlemen as a shaving soap1 but it is also a very pleasant and useful article for a ladies washing-stand1 being excellent for smoothing the hands1 and preventing their chopping in cold weather4 ,it is well to get but a small box at a time1 as exposure to the air somewhat dries and discolours it4 ,it should be kept closely covered4 ,chilblains or frost-bitten feet may be cured or prevented by dipping the feet night and morning into cold water4 ,then taking them out and wiping them dry with a coarse towel4 ,persevere1 and you will find the remedy effectual4 ,,relief ,,for ,,rheumatic ,,pains4--,bathe the afflicted part at night and morning1 and frequently through the day1 with warm salt and water1 7mixed in the proportion of two handfuls of salt to a quart of water17 rubbing it well into the skin4 ,do this near the fire1 or in a warm room2 avoiding exposure to a draught of air4 ,sea-water heated over the fire will answer the purpose still better4 ,a table-spoonful of ,hopkins's ,compound ,syrup of ,sarsaparilla1 taken thrice a day1 and persevered in for six or eight weeks1 has frequently cured a chronic rheumatism4 ,swaim's ,panacea has effected wonderful cures in rheumatism of long standing4 ,,relief ,,for ,a ,,sprained ,,ankle4--,wash the ankle very frequently with cold salt and water1 which is far better than warm vinegar or decoctions of herbs4 ,keep your foot as cool as possible to prevent inflammation2 and sit with it elevated on a high cushion4 ,live on very low diet1 and take every day some cooling medicine2 for instance epsom salts4 ,by observing these directions only1 a sprained ankle has been cured in a few days4 ,,bathing ,,the ,,feet4--,in bathing the feet of a sick person1 use at the beginning1 tepid or lukewarm water4 ,have ready in a tea-kettle or covered pitcher1 some hot water1 of which pour in a little at intervals2 so as gradually to increase the temperature of the foot bath1 till it becomes as warm as it can be borne with comfort2 after which1 the feet should be taken out before the water cools4 ,this is a much better way than to put them at first into very warm water1 and let it grow cool before they are taken out4 ,clean stockings1 well warmed1 should be ready to put on the feet as soon as they are out of the water1 and have been rubbed dry with a flannel4 ,,cure ,,for ,a ,,run-,,round4--,that disease of the finger or toe commonly called a run-round1 may be easily cured by a remedy so simple that persons who have not seen it tried are generally incredulous as to its efficacy4 ,the first symptoms of the complaint are heat1 pain1 swelling1 and redness at the top of the nail4 ,the inflammation1 if not checked1 will soon go round the whole of the nail1 causing intense pain1 accompanied by a festering or gathering of yellow matter1 and ending in the loss of the nail4 ,to prevent all this1 as soon as the first symptoms of swelling and inflammation commence1 lay the finger flat on the table1 and let the nail be scratched1 all over with the sharp point of a pair of scissors1 or a penknife4 ,this excoriation must be done first crossways1 and then lengthways1 so as thoroughly to scratch up the whole surface of the nail1 leaving it rough and white4 ,this little operation does not give the slightest pain2 and we have never1 in a single instance1 known it fail4 ,by next morning the finger will be well4 ,if done before the festering commences1 it is a certain and speedy cure4 ,and it will even succeed at a later stage of the disease1 by first opening with a needle that part of the swelling where the yellow matter has begun to appear2 and afterwards by scratching up the surface of the nail with scissors or penknife4 ,hard horny warts on the hands can be cured positively1 and without pain1 by touching their tops twice a day or more with a clean quill pen1 dipped in aquafortis4 ,the wart1 after a few applications of the aquafortis1 will turn brown1 and crumble till it falls off4 ,for ring-worms there is no remedy so good as mercurial ointment1 rubbed on it at night1 and not washed off till morning4 ,it causes no pain1 and by repetition will always effect a cure4 ,,to ,,apply ,,an ,,eye-,,stone4--,eye-stones are frequently used to extract motes from the eye1 sparks from steam-engines1 and other extraneous substances4 ,they are to be procured at the druggists'4 ,they cost but two or three cents a piece2 and it is well to get several1 that in case one fails you may try another4 ,to give an eye-stone activity1 lay it for about five minutes in a saucer of vinegar and water2 and if it is a good one it will soon begin to move or swim round in the liquid4 ,then wipe it dry1 and let it be introduced beneath the eye-lid1 binding a handkerchief closely round the eye4 ,the eye-stone will make the circuit of the eye1 and in its progress take up the mote1 which it will bring with it1 when on the pain ceasing1 the handkerchief is removed4 ,eye-stones are the eyes of lobsters4 ,when a mote or spark gets into your eye1 immediately pull down the lower eye-lash2 and1 at the same moment with a handkerchief in your hand1 blow your nose violently4 ,this will frequently expel the mote without further trouble4 ,a mote will sometimes come out by merely holding your eye wide open in a cup or glass filled to the brim with clear cold water4 ,or1 take a pin1 and wrapping its head in the corner of a soft cambric handkerchief1 sweep carefully round the eye with it1 above and below1 inserting it under the lid4 ,this should be done with a firm and steady hand1 and will often bring out the mote4 ,another way is to take a long clean bristle from a brush1 tie the ends together with a bit of thread so as to form a loop1 and sweep round the eye with it1 so that the loop may catch the mote and bring it out4 ,a particle of iron or steel1 has1 we know1 been extracted from the eye1 by holding near it a powerful magnet4 ,rail-road sparks1 c41 have frequently been removed from the eye by introducing the feather-end of a quill1 and sweeping it round beneath the edge of the lid4 ,if done with care and dexterity it will generally succeed4 ,,cure ,,for ,,the ,,tetter4--,obtain at a druggist's an ounce of sulphuret of potash4 ,be careful to ask for this article precisely4 ,it is a preparation of sulphur and potash4 ,put the sulphuret into a large glass jar2 pour on it a quart of cold soft water2 and leave it to dissolve1 having first corked it tightly4 ,afterwards add to it a wine-glass of rose-water4 ,it may be more convenient afterwards to transfer it to smaller bottles1 taking care to leave them closely corked4 ,pour into each a table-spoonful or more of rose-water4 ,to use it1 pour a little into a saucer1 and dipping in a soft sponge1 bathe the eruption five or six times a day4 ,persist1 and1 in most cases1 it will very soon effect a cure4 ,it is1 indeed1 a safe and most excellent remedy4 ,should the tetter re-appear with the return of cold weather1 immediately resume the use of this solution4 ,a bath in which sulphuret of potash was dissolved in water 7in the above proportions7 has succeeded in curing the tetter after the eruption had spread all over the body of a child4 ,,cure ,,for ,,excoriated ,,nostrils4--,if1 after a severe cold in the head1 the inside of the nostrils continue sore and inflamed1 rub them lightly with a little kreosote ointment1 applied to the interior of your nose with the finger4 ,do this at night1 and several times during the day4 ,it will very soon effect a cure2 often in twenty-four hours4 ,,for ,a ,,chafed ,,upper ,,lip4--,for a chafed upper lip and soreness of the end of the nose1 such as generally accompanies a cold in the head or influenza1 much relief may be found from the homely remedy of greasing the excoriation1 at night on going to bed1 with a bit of mutton tallow 7that of a candle will do7 held to the fire to soften4 ,extend the application over all the nose and even between the eyes4 ,it is well to keep always in the house some nice tallow1 prepared by boiling and skimming a sufficient quantity of fresh mutton fat1 7there must not be a particle of salt about it17 and then pouring it warm into gallicups1 which should be closely covered as soon as the liquid has congealed4 ,,cure ,,for ,,prickly ,,heat4--,mix a large portion of wheat bran with either cold or lukewarm water1 and use it as a bath twice or thrice a day4 ,children who are covered with prickly heat in warm weather will be thus effectually relieved from that tormenting eruption4 ,as soon as it begins to appear on the neck1 face1 or arms1 commence using the bran-water on these parts repeatedly through the day1 and it may probably spread no farther4 ,if it does1 the bran-water bath will certainly cure it1 if persisted in4 ,,brown ,,mixture ,,for ,a ,,cough4--,mix in a large bottle1 half an ounce of liquorice2 a quarter of an ounce of gum-arabic2 two tea-spoonfuls of antimonial wine2 sixty drops of laudanum2 and half a pint of water4 ,shake it well1 and when the ingredients are thoroughly amalgamated it will be fit for use4 ,for a cold and cough1 take a dessert-spoonful three or four times a day1 shaking or stirring it first4 ,,red ,,lip ,,salve4--,mix together equal portions of the best suet and the best lard4 ,there must be no salt about them4 ,boil slowly1 and skim and stir the mixture4 ,then add a small thin bag of alkanet chips2 and when it has coloured the mixture of a fine deep red1 take it out4 ,while cooling1 stir in1 very hard1 sufficient rose or orange-flower water to give it a fine perfume4 ,a few drops of oil of rhodium will impart to it a very agreeable rose-scent4 ,cold cream for excoriated nostrils1 chafed upper lips1 or chapped hands may be made nearly as above1 but with one-third suet1 and two-thirds lard1 and no alkanet4 ,when it has boiled thoroughly1 remove it from the fire1 and stir in1 gradually1 a large portion of rose-water1 or a little oil of rhodium1 beating very hard4 ,put it into small gallicups1 with close covers4 ,,mustard ,,plasters4--,mustard plasters are frequently very efficacious in rheumatic or other pains occasioned by cold4 ,it is best to make them entirely of mustard and vinegar without any mixture of flour4 ,they should be spread between two pieces of thin muslin1 and bound on the part affected4 ,as soon as the irritation or burning becomes uncomfortable1 take off the plaster4 ,they should never remain on longer than twenty minutes2 as by that time the beneficial effect will be produced1 if at all4 ,when a mustard plaster has been taken off1 wash the part tenderly with a sponge and warm water4 ,if the irritation on the skin continues troublesome1 apply successive poultices of grated bread-crumbs wetted with lead water4 ,a mustard plaster behind the ear will often remove a toothache1 earache1 or a rheumatic pain in the head4 ,applied to the wrists they will frequently check an ague-fit1 if put on as soon as the first symptoms of chill evince themselves4 ,,opodeldoc4--,take an ounce of gum camphor2 half a drachm of oil of rosemary2 half a drachm of oil of origanum2 two ounces of castile soap cut small2 and half a pint of spirits of wine4 ,boil these all together for half an hour after the boiling has commenced4 ,let the mixture cool in the vessel1 and then bottle it for use4 ,it is a good embrocation for bruises1 sprains1 stiffness of the neck and shoulder1 and for rheumatic pains4 ,,camphor ,,spirits4--,break up into small bits an ounce of gum camphor1 and put it into a pint glass bottle4 ,then fill up with spirits of wine1 cork it1 and leave the camphor to dissolve1 shaking it occasionally4 ,this will be found quite as good as the camphor spirits obtained at the druggist's1 and the cost will be far less4 ,it is well to keep a bottle of it always in the house4 ,when taken to remove faintness or nervous affections1 pour a few drops into a wine-glass of water4 ,camphor kept for external use is best when dissolved in whisky1 as it produces less irritation of the skin than when melted in alcohol4 ,the pain of a fly-blister will be much alleviated by sprinkling powdered gum camphor thickly over the surface of the plaster before it is put on4 ,this should always be done4 ,,remedy ,,for ,,arsenic4--,dissolve a few scruples of sulphuret of potash in half a pint1 or a pint of water1 and administer it a little at a time1 as the patient can bear it2 having first given the white of an egg4 ,another remedy is to mix two tea-spoonfuls of made mustard with sufficient warm water to thin it1 so as to make it easy to swallow4 ,it acts as an emetic1 and is good for any poison4 ,,antidote ,,to ,,corrosive ,,sublimate4--,if corrosive sublimate 7one of the worst poisons7 has been swallowed1 immediately drink a large quantity of olive oil1 even the whole contents of a flask2 or more1 indeed1 if that is not found sufficient4 ,this remedy1 if taken in time1 is always efficacious4 ,if it cannot be immediately obtained1 try white of egg4 ,,remedy ,,for ,,an ,,over-,,dose ,,of ,,laudanum4--,a cup of the strongest possible coffee has been known to keep the patient awake1 and effect a positive cure when all other means have failed4 ,after the fatal sleep has been thus prevented1 and the patient is thoroughly roused and excited1 let an emetic be administered4 ,,medicated ,,prunes4--,take a quarter of an ounce of senna and manna 7obtained ready mixed from the druggists'7 and pour on it not quite a pint of boiling water4 ,cover it2 set it by the fire2 and let it infuse for an hour4 ,if the vessel in which you prepare it has a spout1 stop up the spout with a roll or wad of soft paper4 ,this should always be done in making herb teas1 or other decoctions2 as a portion of the strength evaporates at the spout4 ,when the infusion of senna and manna has thus stood an hour at the fire1 strain it into a skillet or sauce-pan 7one lined with porcelain will be best7 and stir in a large wine-glass or a small teacup-full of ,west ,india molasses4 ,add about half a pound or more of the best prunes2 putting in sufficient prunes to absorb all the liquid during the process of stewing4 ,then cover the vessel closely1 and let it stew 7stirring it up occasionally7 for an hour2 or till you find the stones of the prunes are all loose4 ,if stewed too long1 the prunes will taste weak and insipid4 ,when done1 put it into a dish to cool2 and pick out all the stones4 ,if properly prepared there will be no perceptible taste of the senna and manna4 ,it may be given to children at their lunch or supper4 ,,fine ,,hoarhound ,,candy4--,take a large bunch of the herb hoarhound1 as green and fresh as you can get it4 ,having picked it clean1 and washed it1 cut it up 7leaves and stalks7 with scissors4 ,scald1 twice1 a china tea-pot or a covered pitcher2 then empty it of the hot water4 ,put in the hoarhound1 pressing it down with your hands4 ,the pot should be about two-thirds full of the herb4 ,then fill it up with boiling water2 cover it closely1 and wedge a small roll of paper tightly into the mouth of the spout1 to prevent any of the strength escaping with the steam4 ,set it close to the fire to infuse1 and keep it there till it begins to boil4 ,then immediately take it away1 and strain it into another vessel4 ,mix with the liquid sufficient powdered loaf-sugar to make it a very thick paste4 ,when the sugar is in1 set it over the fire1 and give it a boil1 stirring and skimming it well4 ,take a shallow1 square tin pan1 grease it slightly with sweet oil1 and put into it the candy1 as soon as it is well boiled2 smoothing the surface with a wet knife-blade4 ,sift over it some powdered sugar4 ,set it away to cool2 and when nearly congealed1 score it in squares4 ,it is a well-known remedy for coughs and hoarseness4 ,if you find it too thin1 you may stir in1 while boiling1 a spoonful of flour1 of arrow-root1 or of finely-powdered starch4 ,another way of making this candy is1 to boil the hoarhound in barely as much water as will cover it1 and till all the juice is extracted4 ,then squeeze it through a cloth1 and give the strained liquid another boil1 stirring in1 gradually1 sugar enough to make it very thick and stiff4 ,afterwards sift sugar over a shallow tin pan1 fill it with the paste1 and leave it to congeal2 scoring it in squares before it is quite hard4 ,any herb-candy may be made as above4 ,,fine ,,lavender ,,compound4--,for this purpose1 use lavender buds1 gathered just before they are ready to blow4 ,as soon as the blossom expands into a flower1 a portion of its strength and fragrance immediately evaporates4 ,this is also the case with roses2 which1 for rose-water1 should always be gathered1 not after they are blown1 but when just about to open4 ,having stripped the lavender buds from the stalks1 measure a pint of the buds1 and mix with them half an ounce of whole mace2 half an ounce of whole cloves2 two nutmegs broken up1 but not grated2 and half an ounce of powdered cochineal4 ,put the whole into a large glass jar1 and pour in a quart of the best ,french brandy4 ,cover the jar closely2 making it completely air-tight by the addition of strong paper1 pasted down over the cover4 ,set it away1 and leave the ingredients to infuse1 undisturbed1 for a month4 ,then strain it into a pitcher2 and from the pitcher pour it through a funnel into bottles2 corking them tightly4 ,it is a well-known remedy for flatulence1 and pains and sickness of the stomach4 ,to use it1 put some loaf-sugar into a spoon1 and pour on sufficient lavender to soften the sugar2 then eat it4 ,instead of cochineal1 you may give a fine red colour to lavender compound by tying up a quarter of an ounce of alkanet in a thin muslin bag1 7seeing that the alkanet is free from dust17 and putting the bag into the jar while the other ingredients are infusing in the brandy4 ,,blackberry ,,syrup4--,take a sufficient quantity of fine1 ripe1 sweet blackberries4 ,put them into a sieve placed over a large broad pan2 and with a clean potatoe-masher1 7or something similar17 mash the blackberries1 and press out all their juice4 ,or 7having bruised them first7 put the blackberries into a linen bag1 and squeeze out all the juice into a vessel placed beneath4 ,measure it2 and to every quart of the strained juice allow half a pound of powdered loaf-sugar2 a heaped tea-spoonful of powdered cinnamon2 the same of powdered cloves2 and a large nutmeg grated4 ,mix the spices with the juice and sugar1 and boil all together in a porcelain preserving-kettle2 skimming it well4 ,when cold1 stir into each quart of the syrup half a pint of fourth-proof brandy4 ,then bottle it for use4 ,this is a good family medicine2 and is beneficial in complaints incident to summer4 ,it should be administered1 7at proper intervals17 from a tea-spoonful to a wine-glassful1 according to the age of the patient4 ,,rhubarb ,,bitters4--,take two ounces of rhubarb root2 half an ounce of cardamom seeds2 one drachm of ,virginia snake-root2 and half a drachm of gentian root4 ,put these articles into a large bottle1 and pour on it a quart of good brandy4 ,it is excellent for children in complaints incident to summer weather4 ,,to ,,prevent ,a ,,jug ,,of ,,molasses ,,from ,,running ,,over4--,a jug or bottle of molasses frequently causes inconvenience by working over at the top1 after coming from the grocer's1 and being set in a room or closet that is warmer than the place from which it was brought4 ,to prevent this--as soon as you receive it1 pour out a portion into another vessel2 for instance1 into a pitcher or bowl4 ,then set the jug of molasses into a deep pan or basin1 and leave it uncorked till next day4 ,by that time1 all danger from fermentation will have subsided4 ,then cork it tightly1 and set it away4 ,keep always under the bottom of the jug an old plate1 or a double piece of thick paper to receive any drippings that may run down the sides4 ,never bring molasses to table without a plate or saucer under the vessel that contains it4 ,west ,india molasses is far more wholesome and nourishing than any other1 and is decidedly the best for gingerbread1 molasses-candy1 indian-puddings1 c4 ,sugar-house molasses1 if used for those articles1 will render them hard and tough4 ,,to ,,extinguish ,a ,,coal ,,fire4--,many persons who burn anthracite coal in their chambers1 have suffered great inconvenience from not knowing how to extinguish it before they go to bed4 ,the process is very simple1 and always successful4 ,lift off with the tongs any large coals that may lie on the top1 and lay them on the iron hearth of the grate2 they will make good cinders to burn next day in a close-stove or furnace4 ,then shut up the tongs1 and with them make a hollow or deep cavity just in the centre of the fire1 heaping up the coals like a hill on each side1 and making the tongs go down to the bottom of the grate4 ,if there are not many coals1 you may do this with the poker4 ,the fire will immediately begin to fade and deaden2 and in less than ten minutes1 it will be entirely out1 without farther trouble2 unless it has been very large1 and then it may require a second stirring4 ,in the morning1 let the grate be cleared entirely of all the cinders and ashes1 and swept out clean with a brush4 ,cover the bottom of the grate with a sort of flooring of small fresh coal1 before you put in the kindlings2 otherwise1 after the kindlings 7wood or charcoal7 are lighted1 they will burn away immediately1 and fall through the bottom bars of the grate1 before they have had time to ignite the coal that has been laid above them2 so that the grate will have to be again cleared out1 fresh kindlings brought1 and the fire built up anew1 before it can possibly succeed4 ,the above way of extinguishing a coal-fire answers equally well for a close-stove or a furnace4 ,the heat of a grate may be considerably diminished by standing up the blower against it2 the bottom of the blower resting on the hearth4 ,to lessen the heat of a close-stove1 leave open the large door of the stove4 ,in the same manner diminish the heat of a furnace4 ,,laundry-,,work1 ,,needle-,,work1 ,,etc4 ,,soda ,,soap4--,take six pounds of the best brown soap1 and cut it into pieces4 ,put it into a large wash-kettle1 and pour on seven gallons and a half of clear soft water4 ,next stir in six pounds of washing-soda1 7sub-carbonate17 set it over the fire1 and let it boil two hours after it has come to a boil4 ,then strain it into stone jars2 cover it1 and put it away4 ,it must be used for white clothes only1 as it will fade coloured things4 ,put the clothes in soak the night before1 in tubs of cold water2 having first rubbed the grease spots with wet fuller's earth1 7scraped fine17 and the stains with wet cream of tartar4 ,allow a pound of the soda soap to a bucket of water1 and put it over the fire in a wash-kettle4 ,when the water is warm1 put in as many white clothes as convenient2 seeing that there is water enough to cover them well4 ,boil them an hour2 occasionally moving them up and down with the clothes-stick4 ,then take them out1 and finish washing them in the usual way4 ,the soda soap will whiten them very much2 but if used in a larger quantity than the above proportion1 it will injure them greatly4 ,we do not recommend any soda preparation for washing1 unless it can be used under the immediate inspection of a good housekeeper2 most servants and washerwomen being very apt to employ it too freely1 if left to themselves4 ,,soft ,,soap ,,made ,,with ,,potash4--,put twelve pounds of potash into a barrel1 and then pour in water till the barrel is half full4 ,stir the potash several times1 while it is dissolving in the water4 ,have ready twelve pounds of good soap-fat1 and melt it over the fire in a large kettle4 ,then stir it1 gradually1 into the barrel with the dissolved potash4 ,after standing a quarter of an hour1 fill up the barrel with cold water2 and stir it hard4 ,this process will form an excellent soft soap4 ,,cold ,,starch ,,for ,,linen4--,take a quarter of a pint1 or as much of the best raw starch as will half fill a common-sized tumbler4 ,fill it nearly up with very clear cold water4 ,mix it well with a spoon1 pressing out all the lumps1 till you get it thoroughly dissolved1 and very smooth4 ,next add a tea-spoonful of salt to prevent its sticking4 ,then pour it into a broad earthen pan2 add1 gradually1 a pint of clear cold water2 and stir and mix it well4 ,do not boil it4 ,the shirts having been washed and dried1 dip the collars and wristbands into this starch1 and then squeeze them out4 ,between each dipping1 stir it up from the bottom with a spoon4 ,then sprinkle the shirts1 and fold or roll them up1 with the collars and wristbands folded evenly inside4 ,they will be ready to iron in an hour4 ,this quantity of cold starch is amply sufficient for the collars and wristbands of half a dozen shirts4 ,any article of cambric muslin may be done up with cold starch made as above4 ,poland starch is better than any other4 ,it is to be had at most grocery stores4 ,cold starch will not do for thin muslin1 or for any thing that is to be clapped and cleared4 ,it is very convenient for linen1 c41 in summer1 as it requires no boiling over the fire4 ,also1 it goes farther than boiled starch4 ,,to ,,wash ,,white ,,satin ,,ribbon4--,make a strong lather of clear cold water and the best white soap4 ,squeeze and press the ribbon through this1 till it looks quite clean2 but do not rub it1 as that will cause it to fray4 ,then make a fresh lather of white soap and cold water1 and squeeze the ribbon through that4 ,do not rinse it1 as the suds remaining in the ribbon will give it the proper stiffness4 ,pull and stretch it evenly2 and then iron it on the wrong side while it is still damp4 ,when quite dry1 roll it on a ribbon-block2 wrap it closely in coarse brown paper2 and put it away till you want to use it4 ,none but plain unfigured white satin ribbon of very good quality1 can be washed to advantage4 ,the day before washing it1 rub some magnesia upon any grease that may be on the ribbon1 and some cream of tartar on the stains4 ,in winding several pieces of ribbon on the same block1 always put the end of each successive piece under that of the last1 instead of over it2 and wind the whole tight and smoothly4 ,secure the last end with two very small minikin pins2 as large pins will make conspicuous holes all through1 and probably leave a brassy or greenish stain4 ,the ribbon-block should on no account be narrower than the ribbon4 ,a small white silk handkerchief may be washed as above1 if thick and unfigured4 ,,to ,,clean ,,silk ,,shawls ,,or ,,scarfs4--,mix together a quarter of a pound of soft soap2 a tea-spoonful of brandy2 and a pint of whisky or gin2 stirring them hard4 ,spread the shawl on a clean linen cloth1 and with a clean sponge dipped in the mixture1 go carefully over it on both sides4 ,the shawl should be kept even1 by placing weights along the edges4 ,dry it in the shade4 ,then wash 7or rather squeeze it7 in two or three cold waters without soap2 stretch it1 and hang it out again2 and when almost dry1 iron it4 ,,to ,,clean ,a ,,silk ,,dress4--,rip the dress entirely apart4 ,take large raw potatoes1 and allow a pint of cold water to each potatoe4 ,having pared the potatoes1 grate them into the basin of water4 ,cover it2 and let it stand three hours1 or more4 ,then pour it carefully off1 into a broad pan2 leaving the sediment or coarse part of the grated potatoes at the bottom of the basin4 ,having spread a clean linen cloth on a large ironing table1 and put some irons down to the fire1 lay the silk 7a breadth at a time7 upon the cloth1 and with a clean sponge dipped in the potatoe-water1 go all over it1 on the wrong side4 ,then hang that breadth out upon a line2 stretch it evenly1 and leave it to dry4 ,take another breadth2 sponge it with the potatoe-water2 hang it out2 and proceed in the same manner till all the silk is done4 ,by the time the whole has been sponged and hung out1 the first breadths will in all probability be dry enough to iron4 ,it must be ironed on the wrong side4 ,the sleeves must be taken out and ripped open1 before sponging them4 ,each piece of the body must1 of course1 be done separately4 ,,french ,,method ,,of ,,washing ,,coloured ,,silk ,,cravats1 ,,scarfs1 ,,shawls1 c4--,make a mixture of the following articles in a large flat dish4 ,a large table-spoonful of soft soap1 or of hard brown soap shaved fine1 7white soap will not do17 a small tea-spoonful of strained honey1 and a pint of spirits of wine4 ,have ready a large brush 7for instance a clothes-brush7 made perfectly clean4 ,lay the silk on a board or on an ironing-table2 stretching the article evenly1 and securing it in its place by weights set round upon its edges4 ,then dip the brush into the mixture1 and with it go all over the silk1 lengthways of the texture2 beginning at that part of the silk which is least seen when worn2 and trying a little at a time till you have ascertained the effect4 ,if you find the colour of the silk changed by the liquid1 weaken it by adding a little more spirits of wine4 ,brocaded silks cannot be washed this way4 ,having gone carefully over the whole of the article1 dip it1 up and down1 in a bucket of clean water1 but do not squeeze or wring it4 ,repeat this through another clean water1 and then through a third4 ,afterwards spread it on a line to dry1 but without any squeezing or wringing4 ,let it dry slowly4 ,while still damp1 take it down2 pull it1 and stretch it even2 then roll or fold it up2 and let it rest a few minutes4 ,have irons ready1 and iron the silk2 taking care that the iron is not so hot as to change the colour4 ,the above quantity of the washing-mixture is sufficient for about half a dozen silk handkerchiefs2 for a silk apron2 or for one shawl2 or for two scarfs1 if not very long4 ,if there is fringe on the scarfs it is best to take it off and replace it with new2 or else to gather the ends of the scarfs1 and finish them with a tassel or ball4 ,gentlemen's silk or chaly cravats may be made to look very well washed in this manner4 ,ribbons also1 if thick and rich4 ,indeed whatever is washed by this process should be of excellent quality4 ,a dress must be previously taken apart4 ,this is also a good method for washing a white blond veil or scarf2 using a soft sponge instead of a brush1 and making the mixture with rather less soap and honey4 ,when dry1 lay the blond in smooth even folds1 within a large sheet of smooth nankeen paper4 ,press it for a few days in a large quarto or folio book4 ,do not iron it4 ,,to ,,make ,,thread ,,lace ,,look ,,always ,,new4--,thread lace should never be sewed fast1 or washed upon the article of which it forms the trimming4 ,it should be merely run on1 or basted with short stitches2 so as to draw out the thread easily1 when the lace is taken off for washing4 ,the trouble is nothing in comparison to the advantage4 ,in the first place1 thread lace1 to look well and last long1 should never be touched with starch4 ,starching thread lace injures the texture1 7causing the threads to break17 and gives it a hard1 stiff appearance4 ,if sewed fast1 and washed and done up with the muslin collar or pelerine1 it shrinks and thickens up among the gathers1 and partakes of the starch that has been used for the muslin2 and1 of course1 can have no resemblance to new lace that has never been washed at all4 ,again1 it will not last half so long1 as if always taken off1 and done up separately from the muslin4 ,every lady should have at least two lace bottles1 as it is not well to wind more than three or four yards of lace upon one bottle4 ,they should be straight black bottles of the largest size1 and it is well to buy them new for the purpose2 otherwise something of their former contents may come out when boiling1 and injure the lace4 ,also there may be remains of wax1 rosin1 or some other cement1 lingering about the place where the cork was2 and this will melt in the water1 and cause the lace to look streaked4 ,the bottles being perfectly clean1 7inside and out17 cover them with thick1 strong1 new white linen1 sewed on tightly and smoothly1 with coarse thread4 ,when not in use1 keep them wrapped up in clean paper4 ,having taken off the lace from the article on which it was basted1 begin near the bottom of the bottle2 tack one end of the lace with a needle and strong thread to the linen2 and wind it smoothly round with the edge downward2 and all the scollops smooth1 so that none may be creased or curled inward4 ,wind the lace on the bottle in such a manner as to leave the scolloped or pattern-edge visible all round2 and finish just below the neck of the bottle4 ,then tack down with the needle and thread the last or terminating end of the lace4 ,early in the evening put the bottle with the lace into a clean earthen or white-ware vessel1 filled with clear cold water1 and let it soak till bed-time4 ,then change the water1 and let it soak all night4 ,in the morning1 fill a clean porcelain kettle1 or a deep earthen pipkin1 with a strong suds of clear soft water and the best white soap4 ,into this1 put the bottle with the lace on it2 having tied a twine string round the neck of the bottle so as to make it fast to the handles or the rim of the vessel1 that it may be kept as steady as possible while boiling4 ,it must on no account be boiled in a tin or iron vessel1 as the lace will then certainly be discoloured4 ,set the vessel over hot coals or in a stove2 and keep it boiling regularly till the lace looks quite white4 ,if very dirty1 it will be necessary to change the water for a clean fresh suds4 ,it may boil from an hour to an hour and a half2 but take it out as soon as it looks clean and white4 ,then turn up the bottle to drain off the suds1 and set it 7without rinsing7 in the sun4 ,keep it in the sun till the lace dries on the bottle4 ,when quite dry1 take it off2 stretch or pull down each scollop separately with your thumb and finger2 and then wind the lace evenly and smoothly on a ribbon-block of somewhat broader width4 ,you can get ribbon-blocks at the stores where ribbons are sold1 and you will find them very useful4 ,wrap the block with the lace on it in soft brown paper1 and put it away till you want it for use4 ,if you have no ribbon-block1 fold or roll up a piece of smooth clean paper1 and roll the lace round it4 ,never wrap any thing in printed paper4 ,the above method of cleaning thread lace1 7without rubbing1 squeezing1 rinsing1 starching1 or ironing17 as it is the most simple and easy1 is also the most certain of success4 ,in fact we can confidently assert that there is no other so good2 and we only ask a trial of its efficacy2 well-assured that every lady who has once had her lace washed in this manner will continue it2 as it makes it look always new4 ,of course1 it should be done on a clear bright day1 and the hotter the sun the better4 ,if you have more than one lace bottle to boil1 they may be put into a brass or bell-metal wash-kettle1 7previously made very clean17 but remember that no tin or iron must be used for this purpose4 ,if the coating or lining of an enamelled or porcelain kettle is the least cracked or scaled off1 do not boil the lace in it1 or it will be stained with iron mould4 ,thread lace done exactly according to these directions1 has the look1 feel1 transparency1 and consistence of new lace that has never been washed at all2 and may easily be mistaken for it4 ,drying in the soap-suds gives it just the right stiffness1 and it will last much longer than if washed in the old manner with squeezing1 rinsing1 starching1 clapping1 and ironing4 ,before your lace is sewed on the bottle1 look over it1 and see if it requires any mending4 ,there is a lace-stitch done with very fine thread1 that1 when neatly executed1 renders a mended place imperceptible4 ,it may be learned in a few minutes by seeing it done1 but cannot be described intelligibly4 ,those who have had no opportunity of learning this stitch may mend lace very neatly by darning it with the finest possible thread2 taking care not to make the darn too thick1 or close1 but imitating as nearly as possible the open texture of the lace4 ,in quilling or setting on the lace1 endeavour to conceal the darns under the pleats4 ,cotton lace cannot be cleaned in the foregoing manner1 as it is too soft and fuzzy1 and shrinks up too much4 ,it requires squeezing1 starching1 clapping1 and ironing4 ,,washing ,,black ,,lace4--,every description of black silk lace 7or of black ,scotch blond7 may be made to look extremely well by the following process2 either veils1 shawls1 scarfs1 capes1 sleeves1 or trimming-lace4 ,a black lace dress1 must be previously taken apart1 and all the loose threads or stitches carefully picked out4 ,we will suppose the article that requires washing to be a veil that has been worn long enough to look soiled and rusty4 ,by exactly observing the following directions1 it may be made to appear fresh1 new1 and of an excellent black2 provided always that it was originally of good quality1 with no mixture of cotton in it4 ,all lace articles of that brownish black1 falsely called jet1 are now mixed with cotton2 and frequently have no silk at all about them4 ,in a large clean earthen pan1 or a small tub1 make a strong lather of white soap and clear soft water1 warm but not hot4 ,mix with the suds a large table-spoonful of ox-gall4 ,no family should be without a bottle of ox-gall1 which can always be obtained from the butcher at a very trifling cost4 ,the gall as soon as brought home should be opened1 its liquid poured through a funnel into a clean black bottle1 and tightly corked4 ,you may perfume it by putting in a grain of musk4 ,it is useful in washing all sorts of coloured things1 as it materially assists in preventing them from fading4 ,having stirred the gall well into the suds1 put in the black lace veil1 and work and squeeze it up and down through the lather for five minutes or more2 taking care not to rub it4 ,then squeeze it out well1 open it loose1 and shake it a little4 ,next1 transfer it to a second suds of clean warm water and white soap2 adding a tea-spoonful of gall4 ,into this second lather infuse a large quantity of blue1 pressed into the water from the indigo bag1 and well stirred in4 ,having worked the veil up and down through this second suds for about ten minutes1 alternately loosening it out1 and squeezing it up1 but not rubbing it4 ,squeeze it finally as dry as you can1 and then open it out widely4 ,have ready in another pan some glue-stiffening1 made as follows3 ,on a bit of glue about the size of a shilling pour two jills1 or a half-pint1 of boiling water1 and let it dissolve4 ,after the glue is entirely melted1 add to it a quart of cold water2 and then make it very blue by squeezing into it a large portion of indigo from the blue-bag4 ,stir it well1 and then put in the veil1 rinsing and squeezing it up and down through the stiffening water4 ,having done this sufficiently1 squeeze out the veil as dry as you can get it2 then open it1 stretch it1 and clap it all over4 ,next1 fold it evenly2 roll it up in a thick clean towel2 and let it rest for a quarter of an hour or more4 ,spread a large clean linen cloth on your clothes-line1 and hang the veil 7well spread out7 upon the cloth4 ,when nearly1 but not quite dry1 take down the veil1 and clap and stretch it again4 ,have warm irons ready4 ,lay a clean linen cloth over your blanket1 and press the veil smoothly on the wrong side2 first trying the irons on an old piece of thin black silk1 crape1 or gauze2 lest they should be too hot for the lace1 and scorch or discolour it4 ,the foregoing process 7followed exactly7 will restore to any article of good black silk lace that has become brown and soft by wearing1 the deep black colour and consistence it had when new4 ,be careful not to have too much glue1 and to put plenty of indigo-blue into the second suds and into the stiffening water4 ,before washing the veil1 rip open the casing at the top1 and remove the string4 ,afterwards1 make a new case1 and draw it with a new ribbon4 ,,to ,,wash ,a ,,white ,,lace ,,scarf4--,fold up the scarf1 and lay it in a thin cambric handkerchief1 folded over so as to enclose the scarf1 and secured by basting it slightly with a needle and thread4 ,dip it in cold water4 ,make a strong lather with white soap and warm water2 put the scarf1 c41 into it1 and let it rest all day4 ,in the evening1 make a fresh lather1 and leave the scarf in it all night1 7having first squeezed it well47 ,next morning1 make some thin starch4 ,shave small a quarter of a cake of white wax1 and put it into two quarts of soft water2 adding six lumps of loaf-sugar1 and a table-spoonful of thin-made starch4 ,put these articles into an earthen pipkin or a porcelain kettle1 and set it over the fire4 ,on no account use1 for this purpose1 a vessel of any sort of metal1 as it will discolour the lace4 ,when the mixture has come to a boil1 put in the scarf1 7still folded in the handkerchief17 and boil it ten minutes4 ,then take it out1 open the handkerchief1 and if you do not find it perfectly white1 return it to the pipkin1 and boil it longer4 ,afterwards1 take it out of the handkerchief1 and throw the scarf into cold water4 ,squeeze and press it1 till it drips no longer4 ,then open it out2 stretch it even2 and hang it in the sun4 ,when almost dry1 take it in1 and iron it carefully on a linen cloth4 ,a veil1 a shawl1 or a pelerine of white lace may be washed in this manner4 ,,to ,,clean ,,gold ,,or ,,silver ,,embroidery4--,warm some spirits of wine1 and apply it with a bit of clean sponge4 ,then dry it1 by rubbing it with soft1 new canton flannel4 ,gold or silver lace may be cleaned thus4 ,also1 jewelry4 ,,washing ,,american ,,chintzes4--,american chintzes1 of good quality1 7such as are sold at twelve or fourteen cents per yard17 can be washed so as to retain their colours1 and look as bright as when quite new4 ,the water must be quite clean1 and merely warm1 but by no means hot4 ,rub the soap into the water1 so as to form a strong lather1 before you put in the dress4 ,add to the lather a handful of fine salt4 ,wash the chintz through two warm waters1 making a lather in the second also1 and adding salt4 ,the salt will keep the colours from running4 ,then rinse it through two cold waters2 putting a table-spoonful of vinegar into each1 before the dress goes in4 ,this will brighten the colours4 ,immediately1 wring out the dress1 and hang it up to dry2 but not in the sun4 ,when nearly dry1 7so as to be just damp enough to iron17 have irons ready heated2 bring in the dress2 stretch it well1 and iron it on the wrong side4 ,if allowed to become quite dry on the line1 and then sprinkled and rolled up1 and laid aside to be ironed next day1 the colours may run from remaining damp all night4 ,an imported chintz1 a gingham1 or a mousseline de laine1 may be washed in the above manner2 which we know to be excellent2 substituting1 for the salt1 a table-spoonful of ox-gall in each water4 ,all sorts of coloured dresses should be washed and ironed as quickly as possible1 when once begun4 ,it is well to allot a day purposely to coloured dresses1 rather than to do them with all the other things on the regular washing-day4 ,if washed in half-dirty suds1 and left soaking in the rinsing-water1 the colours will most assuredly run and fade1 and the dress look dingy all over4 ,of course1 nothing that has any colour about it should be either scalded1 or boiled1 or washed in hot water4 ,scalding1 boiling1 and hot-water washing are only for things entirely white4 ,,preserving ,,the ,,colours ,,of ,,dresses4--,before washing a new dress1 try a small piece of the material1 and see if the colours are likely to stand of themselves4 ,they are generally fast1 if the article is so well printed that the wrong side is difficult to distinguish from the right4 ,if you obtain from the store a small slip for testing the durability of the colours1 give it a fair trial1 by washing it through two warm waters with soap1 and then rinsing it through two cold waters4 ,no colours whatever will stand1 if washed in hot water4 ,some colours1 7very bright pinks and light greens particularly17 though they may bear washing perfectly well1 will change as soon as a warm iron is applied to them2 the pink turning purplish1 and the green bluish4 ,the colours of merinoes1 mousselines de laine1 ginghams1 chintzes1 printed lawns1 c41 may be preserved in washing by mixing a table-spoonful of ox-gall in the first and second waters1 7which should not be more than lukewarm17 and making a lather of the soap and water before you put in the dress1 instead of rubbing the soap on it afterwards4 ,at the last1 to brighten the colours1 stir into the second rinsing-water a small tea-spoonful of oil of vitriol1 if the dress is that of a grown person2 for a child's dress1 half a tea-spoonful will suffice4 ,if washed at home1 one of the ladies of the family should herself put in the vitriol1 as1 if left to the servants1 they may injure the dress by carelessly putting in too much4 ,vitriol is excellent for preserving light or delicate colours4 ,the colours of a common calico or mousseline de laine may be set by putting into each of the two warm waters a large handful of salt1 and into each rinsing water a tea-spoonful of vinegar4 ,no coloured articles should be allowed to remain in the water1 as soaking will cause the colours to run in streaks4 ,as soon as the dress is washed and rinsed1 let it be immediately wrung out1 hung in the shade1 and1 as soon as dry enough1 taken in and ironed at once4 ,each dress should be washed separately4 ,the washing of dresses should only be undertaken in fine weather4 ,,putting ,,away ,,woollens4--,the introduction of furnaces1 for the purpose of warming houses1 is supposed to be one cause of the great increase of moths1 cockroaches1 and other insects that now1 more than ever1 infest our dwellings4 ,for moths1 particularly1 the usual remedies of camphor1 tobacco1 pepper1 cedar-shavings1 c41 seem no longer sufficiently powerful2 perhaps because their odour so soon evaporates4 ,still it is well to try them when nothing better can be done2 and they are sometimes successful4 ,camphor and tobacco-shreds will be found much more efficacious if 7after interspersing them among the furs or woollens7 each fur or woollen article is carefully and closely pinned up in newspapers2 so closely as to leave no aperture or opening1 however small4 ,the printing-ink has a tendency to keep off moths and other small insects4 ,the papers used for this purpose should be those that are printed with ink of a good quality1 not liable to rub off1 and soil the things enclosed4 ,we highly recommend this mode of preserving furs and woollens4 ,but the following method of putting away all the woollen1 worsted1 and fur articles of the house1 will be found an infallible preservative against moths2 and the cost is trifling1 in comparison with the security it affords of finding the things in good order when opened for use on the return of cold weather4 ,procure at a distiller's1 or elsewhere1 a tight empty hogshead that has held whisky4 ,have it well cleaned1 7without washing17 and see that it is quite dry4 ,let it be placed in some part of the house that is little used in the summer1 where there is no damp1 and where it can be shut up in entire darkness4 ,after the carpets have been taken up1 and well shaken and beaten1 and the grease spots all removed1 let them be folded and packed closely down in the cask1 which can be reached by means of a step-ladder4 ,put in1 also1 the blankets2 having first washed all that were not clean2 also the woollen table-covers4 ,if you have worsted or cloth curtains and cushion-covers1 pack them in likewise1 after they have been thoroughly freed from dust4 ,also1 flannels1 merinos1 cloaks1 coats1 furs1 and1 in short1 every thing that is liable to be attacked by the moths4 ,it is well to rip the cloaks from the collars1 and the skirts of pelisses from the bodies1 before packing1 as they can be folded more smoothly1 and so as to occupy less space4 ,fold and pack all the articles closely1 and arrange them to advantage1 so as to fit in well1 and fill up all hollows and vacancies evenly4 ,if well-packed1 one hogshead will generally hold all the woollen and fur articles belonging to a house of moderate size1 and to a moderate-sized family4 ,but if one is not enough1 it is easy to get another4 ,when the cask is filled1 nail the head on tightly1 and let the whole remain undisturbed till the warm weather is over4 ,if the house is shut up1 and the family out of town in the summer1 you may safely leave your woollens1 c41 put away in this manner4 ,choose a clear1 dry day for unpacking them in the autumn2 and1 when open1 expose them all separately to the air1 till the odour of the whisky is gone off4 ,if they have been put away clean1 and free from dust1 it will be found that the whisky-atmosphere has brightened their colours4 ,as soon as the things are all out of the cask1 head it up again immediately1 and keep it for the same use next summer4 ,if more convenient1 you may have the cask sawed in two before you pack it4 ,in this case1 you must get an extra head for one of the halves4 ,in putting away woollens for the season1 always keep out a blanket for each bed1 and some flannel for each member of the family1 in case of occasional cold days1 or easterly rains in the summer4 ,have no hair trunks about the house2 they always produce moths4 ,,to ,,clean ,,white ,,fur4--,take a sufficiency of dry starch1 very finely powdered1 and sift it1 through a fine sieve1 into a broad1 clean1 tin pan4 ,set the pan near enough the fire for the powdered starch to get warm1 stirring it frequently4 ,then roll and tumble about the white fur among the powdered starch1 till it is well saturated4 ,shut it up closely in a bandbox1 and let it remain unopened for a fortnight4 ,it will then look clean4 ,when you put away white fur in the spring1 proceed as above1 7using a very large quantity of the pulverized starch17 and put into the box some lumps of camphor tied up in thin white papers4 ,keep the box closely shut through the summer1 and do not open it to look at the fur till you want it for cold weather4 ,it will then be found a good clean white4 ,in joining pieces of fur or swans-down1 lay the two edges together1 and pass the needle and thread back and forward on the wrong side1 7in the way that carpet-seams are sewed17 so as to unite the edges evenly and flat without making a ridge4 ,then line every seam by sewing or running strong tape along it1 of course on the wrong side4 ,unless they are strengthened in this manner with tape1 the stitches are liable1 after a while1 to give way1 and the seams or joins to gape open1 making rents inside that are very difficult to repair4 ,,to ,,keep ,a ,,muff4 ,always when returning a muff to its box1 give it several hard twirls round4 ,this will smooth the fur1 and make all the hairs lie the same way4 ,to prevent the wadding inside the muff from sinking downwards1 and falling into clods1 keep the muff-box always lying on the side1 instead of standing it upright4 ,when you put it away till next winter1 place within it some lumps of camphor wrapped in papers1 and sprinkle the outside of the fur with powdered camphor4 ,then enclose the muff1 completely1 in one or two large newspapers1 sewing or pinning them entirely over it1 sides and ends1 so that nothing can possibly get in4 ,do the same with all your furs2 and after putting them away with these precautions1 open them no more till the return of cold weather4 ,the printing ink on the papers will assist in keeping out moths4 ,,taking ,,care ,,of ,,pictures4--,an excellent way to preserve an oil-picture from the injuries of damp1 mould1 and mildew1 is to take the precaution of covering the back of the canvas 7before nailing it on the straining frame7 with a coating of common white lead paint2 and when that is dry1 give it a second coat4 ,if you buy a picture that has been framed without this precaution1 do not neglect having the back of it coated as above1 before you hang it up4 ,the simplest way of cleaning an oil-picture1 is to mix some whisky and water very weak4 ,if the mixture is too strong of the liquid1 it may take off the paint1 or otherwise injure it4 ,dip into the mixture a very soft and very clean sponge1 which you must first ascertain to be perfectly free from sand1 grit1 or any extraneous object4 ,a good way to soften and clean a sponge1 is to boil it in several successive waters1 till there is no longer any appearance of sand at the bottom of the vessel4 ,having carefully washed the picture with the sponge and whisky-water1 dry it by going over it with a clean soft silk handkerchief4 ,this is all that can be safely attempted by any one who is not a regular picture cleaner4 ,therefore1 if the picture is smoked or much soiled1 it is best to send it to a person who makes picture-cleaning his profession4 ,many a good picture has been destroyed by injudicious cleaning4 ,till it has been made perfectly clean1 no picture should be re-varnished2 otherwise the fresh varnish will work up the dirt1 and make it look worse than ever4 ,as long as a picture is the least wet 7either with paint or varnish7 it should be carefully guarded from dust2 the smallest particles of which by drying into the surface will injure it irreparably4 ,no sweeping or dusting should be permitted where there is a picture not perfectly and thoroughly dry4 ,if there is a fire in the room it should not be stirred1 replenished1 or touched in any way till the picture has been previously carried out1 lest some of the flying ashes might stick to it4 ,when a picture is finished1 it would always be well for the artist to inscribe on the back of the canvas the subject of the painting1 the date of its completion1 his own name and that of the person for whom it was painted4 ,in short1 a concise history of the picture1 arranged somewhat like the title-page of a book4 ,had this excellent practice always prevailed1 there would be no occasion for any doubts and controversies concerning the works of the old masters4 ,a ,,portrait ,,painter',s ,,travelling ,,box4--,the large wooden box for the easel and other things indispensable to a portrait painter1 when travelling professionally1 should be made broad1 low1 and square1 so that it may be used as a platform on which to place the chair of the sitter4 ,when unpacked of its contents1 and appropriated to this purpose1 the box must be turned bottom upwards1 and concealed under a cover of carpeting or drugget brought along with it4 ,the cover should fit smoothly and closely1 and be so made that it can be lifted off1 and folded up1 whenever the platform is again to be used as a box4 ,,travelling ,,boxes4--,as bandboxes are no longer visible among the baggage-articles of ladies1 the usual way of carrying bonnets1 caps1 muslins1 c41 is in tall square wooden boxes1 covered with black canvas or leather1 edged with strips of iron and brass nails1 and furnished with a tray for small things4 ,they are usually lined with paper or calico pasted all over the inside4 ,this lining1 however1 is apt to peel off in places where most rubbed2 and is then very troublesome2 catching the corners of the tray so as to prevent its being lifted out4 ,to obviate this inconvenience1 when you bespeak the box1 direct that the inside1 instead of being lined with pasted paper or calico1 shall be planed smooth1 and either stained of some colour1 or left the natural tint of the wood4 ,it is best that the tray should have a close bottom of strong linen4 ,when there are only strips nailed across1 7like open lattice-work17 the small articles laid upon them are always falling through4 ,a small bandbox can be easily carried inside of a trunk or box1 keeping it steady by filling in heavy articles closely round it4 ,the best way of securing a bandbox-lid1 is to have a hole made in the rim or top of the lid1 and a corresponding hole in the side of the bandbox1 near its cover4 ,through each of these holes pass a string of ribbon or ferret2 securing one end by a large knot inside1 and leaving the other end outside2 so that you can tie them together in a bow-knot4 ,it is best to have two pair of these strings1 one pair on each side of the bandbox4 ,let your whole name 7not merely the initials7 be painted in white or yellow letters on each of your travelling trunks or boxes2 and also the name of the town in which you live4 ,have also your name and residence painted in black on the leather part of your carpet-bag4 ,if you are clever at lettering1 you can mark your trunks yourself with a small brush and a saucer of ready-mixed paint1 which you may buy at a paint-shop for a few cents4 ,the more conspicuously your baggage is lettered1 the less liable you are to lose it4 ,to make it still more easily distinguished1 tie on the handles of each article a bit of ribbon2 the same colour on every one--for instance1 all blue or all red4 ,on returning home1 let all the travelling cases1 bags1 straps1 keys1 c41 be kept together in one trunk2 so that when preparing for your next journey you may know exactly where to find them4 ,a ,,ribbon ,,sack4--,these bags are quite pretty1 and very convenient for a short journey1 or a visit of a day or two in the country4 ,while on the journey1 they are to be carried in the hand1 and may contain whatever is necessary for a short absence from home2 for instance1 clean night-clothes1 tightly rolled up2 stockings2 handkerchiefs2 sewing materials2 books1 c4 ,to make a ribbon sack1 take five or six pieces of very broad1 very thick1 strong ribbon2 each piece at least three-quarters of a yard in length4 ,sew all these stripes closely together1 with very strong sewing-silk4 ,then fold or double this piece of joined ribbons1 leaving one end half a finger longer than the other4 ,sew up the two sides as you would a pillow-case1 so as to form a square sack with a flap to turn over at the top4 ,round off1 with your scissors1 both corners of this flap1 so as to make its edge semicircular4 ,then bind the top or mouth all round 7flap and straight-sides7 with thick velvet ribbon of a dark colour4 ,cover1 with the same velvet ribbon1 a very thick strong cotton cord about three quarters of a yard in length2 and sew its two ends to the tops of the side-seams2 so as to form an arched handle like that of a basket4 ,work an upright button-hole near the edge of the flap1 and sew on a handsome button to meet it1 a little below the straight edge of the bag's mouth4 ,if the ribbon is very thick and strong 7broad belt-ribbon for instance7 no lining will be necessary4 ,also1 no lining is required if the sack is of stout old-fashioned brocade4 ,no other sort of silk will be strong enough without a lining4 ,a ,,lady',s ,,shoe-,,bag4--,take a piece of strong linen or ticking4 ,fold or double it so as to leave a flap to turn over at the top4 ,then1 with very strong thread1 stitch the bag into compartments--each division large enough to contain1 easily1 a pair of shoes4 ,next sew up the sides1 and bind the flap with broad tape4 ,put strings or buttons to the flap so as to tie it down4 ,the shoes1 when put in1 must be laid together with the heel of one to the toe of the other2 and if they are slippers with strings1 tie the strings closely round both4 ,these shoe-bags are very convenient when you are travelling4 ,a ,,boot-,,bag4--,take a piece of very strong brown linen or ,russia sheeting2 about a yard in length1 and three-quarters wide4 ,fold it in the form of a pillow-case1 and sew up the sides2 leaving it at the open or top-end about a finger's length 7or four inches7 longer at the back than at the front1 so as to turn over like a flap4 ,hem this flap4 ,take two pieces of strong twilled tape1 each about a yard or more in length4 ,double each tape in the middle1 so as to make a double string4 ,sew these strings on one edge of the turn-over or flap1 about half a quarter of a yard apart4 ,having rolled up each boot1 put them1 side by side1 into the bag4 ,pull down the flap over the opening or mouth2 bring round the strings2 and tie them tightly4 ,the boots can thus be carried in a trunk or carpet-bag1 without injuring other articles4 ,a ,,towel-,,case4--,travellers often complain much of the difficulty of procuring nice towels1 in steamboats1 at country inns1 and at taverns in remote places4 ,this inconvenience may easily be obviated by putting a few of your own towels into your trunk4 ,in case of being obliged to proceed on your journey before your towels are dry1 take with you1 on leaving home1 a square oil-cloth or oiled silk case or bag1 made like a large pocket-book with a flap to fold over1 and to fasten down with two or more buttons and loops4 ,having squeezed your wet towels as dry as you can1 fold or roll them into as small a compass as possible2 and put them into the case4 ,before you go to bed1 take them out1 and hang them about your room to dry4 ,in this towel-case there maybe separate compartments for tooth-brushes1 soap1 and a sponge4 ,,convenient ,,hair-,,brushes4--,we highly recommend to travellers those hair-brushes that have a looking-glass at the back1 with a comb fixed on a pivot1 and concealed beneath the mirror1 so as to be drawn out when wanted4 ,those of black buffalo horn are the strongest4 ,with one of these you may always have a comb and a small mirror at hand1 all three occupying no more space than a simple hair-brush4 ,a ,,travelling-,,case ,,for ,,combs ,,and ,,brushes4--,get about three-quarters of a yard of strong oiled silk of the best quality--double it--leaving one side1 at the top1 about half a quarter longer than the other1 so as to fold over like a flap4 ,sew it strongly up1 at the bottom and sides1 with a felled seam4 ,then stitch it lengthways into compartments1 like an old-fashioned thread-case--except that the divisions must differ in size2 taking care to make each division rather large1 that the articles may go in easily1 and not rub against each other4 ,make one compartment large enough to contain a hair-brush2 allot another to a comb2 others to tooth-brushes2 one to a nail-brush2 one to a clasp-knife2 one to a pair of scissors2 one to a vial of lavender or camphor2 one to a sponge2 and another to a cake of soap2 and a large one to hold a towel4 ,in short1 make the divisions according to the size and number of useful articles you require in travelling4 ,sew two pair of strings to the flap1 and tie them fast when the articles are all in4 ,let your name be marked on the outside of the flap4 ,this bag may be made of strong linen1 or ticking4 ,but oiled silk is better1 as you can then put into it tooth-brushes and sponges when quite wet4 ,if of oiled silk1 let there be one compartment large enough to hold a wet towel4 ,it is well in travelling always to take with you some towels of your own2 and if after using them there is no time for drying1 you can roll them up and carry them away wet1 if you have furnished yourself with an oiled silk bag4 ,,to ,,carry ,,ink ,,when ,,travelling4--,have ready a small square bag of oiled silk1 or thick buckskin1 with a narrow tape string sewed on near the top4 ,buy a small six-cent vial of good ink4 ,the vial must be broad and short with a flat bottom2 so that it will stand alone1 and answer the purpose of an ink-stand4 ,if the seal on the cork has been cut away1 get a longer and better cork1 and wedge it in as tightly as possible4 ,cut off a finger-end from an old kid glove2 put it over the cork1 and draw it down closely till it covers both the top and the neck of the bottle1 tying it on tightly with narrow tape4 ,then wrap the bottle in double blotting-paper1 and put it into the little oil-cloth bag1 securing the top well4 ,to prevent all possibility of accidents1 from ink stains1 do not pack the ink-bottle in a trunk with your clothing1 but keep it in your travelling-basket or reticule4 ,we know that ink thus secured has been carried many hundred miles1 with the convenience of being always at hand to write with1 whenever wanted1 in a steamboat or at a stopping-place4 ,the best way of carrying quill-pens is in a pasteboard pen-case1 to be had at the stationers for a trifle4 ,steel-pens may be wrapped in soft paper twisted at each end4 ,we highly recommend a neat and convenient article called a travelling escritoir4 ,it occupies no more space than a cake of scented soap1 and is so ingeniously contrived as to contain a small ink-bottle with a lid so close-fitting as to be perfectly safe2 a pen-holder2 a piece of sealing-wax2 a wax taper2 and some lucifer matches with sand-paper to ignite them on the bottom of the box4 ,the whole apparatus can be safely carried in the pocket1 or in a ladies reticule1 or it may be put into a travelling-desk4 ,it is to be purchased in ,philadelphia1 at ,maurice ,bywater's stationery store1 ,no4 #aea ,walnut street1 near ,fifth4 ,we know nothing better for the purpose2 and the cost is trifling4 ,,bonnets4--,before you send a straw bonnet to be whitened1 it will be well to remove whatever stains or grease marks may be upon it4 ,do this yourself1 as many professed bonnet-cleaners are either unacquainted with the best methods1 or careless of taking the trouble2 and will tell you1 afterwards1 that these blemishes would not come out4 ,you can easily remove grease marks from a straw1 leghorn1 or ,florence braid bonnet1 by rubbing the place with a sponge dipped in fresh camphine oil2 or by wetting it with warm water1 and then plastering on some scraped ,wilmington clay1 or grease-ball2 letting it rest half an hour1 and then repeating the application till the grease has disappeared4 ,magnesia rubbed on dry will frequently remove grease spots1 if not very bad4 ,to take out stains1 discoloured marks1 or mildew1 moisten slightly with warm water some stain powder composed of equal portions of salt of sorrel and cream of tartar1 well mixed together4 ,rub on this mixture with your finger4 ,let it rest awhile2 then brush it off1 and rub on more of the powder4 ,when the stain has disappeared1 wash off the powder1 immediately1 and thoroughly1 with warm water4 ,by previously using these applications1 no trace of grease or stain will remain on the bonnet1 after it has undergone the process of whitening and pressing in the usual manner4 ,in cleaning straw bonnets it is best to give them as much gloss and stiffening as possible4 ,the gloss will prevent dust from sticking to the surface1 and the stiffness will render them less liable to get out of shape when worn in damp weather4 ,for a similar reason1 the wire round the inside of the edge should in all bonnets be very thick and stout4 ,if the wire is too thin1 even the wind will blow the brim out of shape4 ,an excellent way of cleaning and whitening straw or leghorn bonnets may be found in the ,house ,book1 page #fg4 ,in lining bonnets1 always fit the lining on the outside of the brim4 ,it is not only the least troublesome way1 but the most certain of success4 ,nothing is more disfiguring to a bonnet than an uneven puckered lining--left too loose in some places1 and stretched too tight in others4 ,if the lining is drawn more to one side than the other1 the brim will always set crookedly round the face4 ,the best way1 is first to fit upon the outside of the bonnet-front1 a piece of thin1 soft1 white paper1 pinning it on smoothly and evenly1 with numerous pins4 ,then cut it the proper shape2 allowing it rather more than an inch all round larger than the brim4 ,from this paper cut out the silk lining2 allowing still more for turning in at the edges1 on account of the silk ravelling4 ,then 7having notched the edge of the lining all round7 baste it on the inside of the brim1 and try it on before the glass1 previous to sewing it in permanently4 ,see that it is perfectly smooth and even throughout4 ,a white silk bonnet-lining should be of the most decided white1 7a dead white1 as it is called17 for if it has the least tinge of pearl1 rose1 blue or yellowish-white1 it will be unbecoming to any face or complexion4 ,straw bonnets are frequently lined with white crape or tarletane4 ,the lining of a silk or velvet bonnet should always be put in before the brim is sewed to the crown4 ,in trimming a bonnet1 after the bows1 bands1 c41 have all been arranged with pins1 sew them on with a needle and thread2 and afterwards withdraw the pins4 ,if pins are allowed to remain in1 they leave a greenish speck wherever they have been2 besides denting the straw1 and probably tearing it4 ,also1 sew on the flowers1 after you have arranged them to your satisfaction4 ,bonnet strings when somewhat soiled may be cleaned by rubbing them with scraped ,wilmington clay1 or grease-ball1 or else magnesia4 ,roll them on a ribbon-block with the clay upon them2 let them rest a few hours2 then brush off that clay1 and put on some fresh4 ,roll the ribbon again on the block1 and leave it till next day4 ,you will find it look much cleaner4 ,it is well always to buy an extra yard1 or yard and a half of ribbon1 to replace with new ones the bonnet strings when soiled4 ,to keep the bows of a bonnet in shape when put away in the bandbox1 fill out each bow by placing rolls of wadding inside of all the loops4 ,a piece of thin oiled silk introduced between the lining and the outside1 partly beneath the upper part of the brim1 and partly at the lower part of the crown1 will prevent any injury to the bonnet from perspiration of the head1 or oiliness of the hair4 ,in bespeaking a bonnet of a milliner1 always request her to send you the frame to try on1 before she covers it2 that you may see if it fits4 ,when a bonnet is to be sent to a distant place in wooden box1 7bandboxes should never visibly travel17 to keep the bonnet steady1 and prevent its tumbling or knocking about1 sew very securely to the brim and back1 some bits of strong tape1 and fasten the other end of each bit of tape to the floor of the box1 with very small tack nails4 ,fill all the loops and bows with wadding as above mentioned4 ,a bonnet thus secured may travel uninjured from ,maine to ,texas4 ,,to ,,keep ,a ,,bonnet ,,white4--,if you have a white velvet or silk bonnet that looks well enough to wear a second season1 lay beside it in the bandbox a cake of white wax1 7such as you get at an apothecary's for sixpence or a shilling17 cover the bandbox closely1 and do not on any account open it till you are about to take the bonnet again into wear4 ,you will then find the cake of wax much discoloured1 but the bonnet as white as ever4 ,shawls of white silk or canton crape1 or indeed any white articles1 may be kept in the same manner by putting a cake of white wax in the box with them1 and not opening it so as to admit the external air1 till the season for wearing them has returned4 ,in bespeaking bandboxes1 desire that they shall not be lined with white paper4 ,a lining of the coarsest brown paper is far preferable for preserving either the colours or the whiteness of any articles that are kept in them4 ,the chloride of lime used in manufacturing white paper is very injurious to the colours of silks1 and frequently causes in them spots and stains4 ,the very coarse thick brown paper made of old ropes is far better2 as the tar remaining about it partakes somewhat of the qualities of turpentine1 and is therefore a preservative to colours4 ,white ribbons1 blonds1 c41 should be kept wound on ribbon-blocks1 and wrapped in the coarse brown iron-monger's paper4 ,,whalebones ,,and ,,hooks4--,the whalebones for dresses should always be perfectly straight1 for if crooked they draw the body crooked wherever they are1 and give it a warped or puckered look4 ,let them be stout also2 for if thin1 they curve and break4 ,in cutting them of the desired length1 round off and smooth the edge of both ends2 for if left rough1 square1 or sharp they will very soon pierce through the dress4 ,if you case them in linen or twilled tape1 make the covering double1 for about an inch at each end2 and sew them on to the body-lining with very strong thread or silk4 ,secure them firmly and steadily at both ends1 so that they may not slip up and down1 and rub through to the outside of the body4 ,for fastening dresses never use those hooks that have a sort of bulb1 or that spread out near the point4 ,they catch very badly1 and are troublesome both to fasten and unfasten4 ,do not put black hooks on dresses that are to be washed1 as they cause iron-mould4 ,when a dress comes home from the wash with any of the hooks flattened in ironing1 raise or open them by inserting beneath the hook the points of your scissors4 ,see that not a particle of coloured lining is introduced anywhere about a dress that is to be washed4 ,no coloured lining-muslin will wash at all2 but its colour or dye will run and streak the outside of the dress so as to spoil it4 ,however dark a washable dress may be1 the lining should be entirely of white linen or brown holland2 the smallest bit of coloured muslin will spoil it when washed4 ,on no consideration let even a dark or black chintz dress have any black cotton cord about it2 as when it comes from the wash it will be ruined with black streaks1 from the dye of the cord4 ,,cutting ,,out ,,patterns4--,in taking the pattern or cutting out the shape of a cape1 pelerine1 mantilla1 or any other article of dress1 instead of using a newspaper for that purpose1 7according to the general custom17 cut the pattern in coarse1 low-priced muslin or calico4 ,then with a needle and thread sew or run all the different parts together1 so that you can try it on and see if it fits1 or if any alteration will be necessary in suiting it to your own figure4 ,cut out the whole of the pattern1 and not merely the half2 otherwise you will not be able to try it on conveniently4 ,the stiffness of paper and its liability to tear1 render it far less suitable for pattern-cutting than coarse muslin2 which1 if not already in the house1 can be bought for a mere trifle4 ,,to ,,hem ,,bobbinet4--,in making a collar1 pelerine1 cape1 scarf1 or any article of bobbinet1 you may hem it so as to prevent the usual inconvenience and disfigurement of the edges stretching out of shape after being washed1 starched1 and ironed4 ,after turning down the hem1 lay a very small cotton cord into the upper or extreme edge of the hem1 and with a fine needle and thread secure the cord by running it closely along with short stitches4 ,having done this1 lay a second small cord into the other edge1 or the edge that is to be hemmed down4 ,it is well worth the trouble of thus going twice round with a cord at each edge of the hem2 which in consequence will remain ever firm and straight after the article has been washed4 ,when any part of a bobbinet article is cut bias1 or rounded in a semicircle1 it will be best1 instead of hemming1 to face the edge with a bias slip of the same material1 having a covered cording sewed in2 as in binding or facing the edge of a cape or pelerine4 ,without this precaution1 the bias or rounded edge will lose all shape in being ironed4 ,if new bobbinet is very stiff and full of creases1 let it be damped and ironed before it is cut out4 ,as bobbinet shrinks much in washing1 every thing made of it should be allowed full large4 ,it may be shrunk before cutting out1 by dipping it into a pan or tub of cold water4 ,as soon as it is wet all through1 take it out and squeeze it with your hands till it ceases entirely to drip4 ,then open1 stretch1 and pull it1 till you get it all straight and even4 ,next1 fold it up smoothly1 and wrap it in a clean towel4 ,it will be ready for ironing by the time an iron can be heated2 first trying the iron on something very thin4 ,a bobbinet1 or any clear muslin dress should have the hems and tucks drawn out before washing2 renewing them after the dress is done up4 ,the dress will never look well1 if washed and clear-starched with the hem1 c41 remaining in4 ,,to ,,strengthen ,,the ,,hem ,,of ,a ,,silk ,,dress4--,in silk dresses the edge of the hem at the bottom of the skirt is apt to wear out 7or cut as it is called7 very soon1 and look faggled or ravelled4 ,to prevent this1 get some broad strong silk braid of the same colour as the dress1 or a little darker1 7but on no account lighter17 and run it on to the edge1 on both sides1 like a binding2 with strong silk1 and short close stitches4 ,,to ,,make ,a ,,coat-,,dress ,,or ,,gown ,,sit ,,in ,,closely ,,to ,,the ,,waist4--,on finishing the dress1 take about a yard and a half 7more or less7 of rather broad twilled tape4 ,sew the tape strongly in three places to the lower extremity of the inside of the back1 exactly where the body joins the skirt2 using sewing-silk the colour of the dress4 ,the tape must be fastened precisely in the middle1 and at each of the side seams of the back4 ,when you put on the dress1 bring the tape round 7pulling it downwards as you do so7 and tie it in front under the skirt1 and just below the termination of the fore-body4 ,by drawing the dress closely into the waist1 it makes the back look hollow1 and is a great improvement to the figure4 ,,cording ,,dresses4--,a dress that is to be washed1 should be corded with the same material4 ,a merino or mousseline de laine1 if corded with silk1 will be disfigured1 after washing1 by the silk always fading and making the dress look old4 ,but a balzorine or barege had best be corded with silk1 as they rarely bear washing1 and the material is so slight that1 if used for cording1 it will fray and wear off almost directly4 ,the silk should be of the darkest colour in the dress4 ,satin should always be corded with silk1 7and silk of the best quality17 as satin cording ravels and frays immediately4 ,velvet also should have silk cording4 ,,directions ,,for ,,working ,,slippers4--,half a yard of canvas is a full pattern for a large pair of slippers4 ,if the canvas is of extra width1 three quarters of a yard will make two pair4 ,it is well to get your shoemaker to cut out for you the size and form1 in a piece of paper4 ,they will look immensely large before they are made up1 but will not be found so afterwards4 ,coloured engravings of slipper patterns are for sale in all the worsted and trimming stores4 ,in making your selections1 it is best to avoid those patterns that have white in them2 as the white crewel will look soiled very soon1 and give a dirty appearance to the whole slipper4 ,you may1 however1 contrive to substitute for the white stitches the palest possible tints of pink1 blue1 or yellow4 ,to work one pair of slippers1 you will require from fifteen to twenty skeins of crewel4 ,in selecting the crewel1 place beside you the pattern1 that you may match the tints with it2 choosing them so as to correspond precisely with those in the coloured engraving4 ,it is best to go exactly by the pattern4 ,if varied according to your own fancy1 they will rarely look as well as when done in precise conformity to the taste and judgment of the practised artist1 who has designed the plate and its colouring4 ,generally speaking1 you should have at least from four to six shades of each colour2 the darkest to be nearly black1 the lightest nearly white2 otherwise the effect will be dull and indistinct4 ,strong lights and shades are always of importance to brightness and beauty2 even in worked slippers4 ,wind the crewels1 separately1 in balls2 and have a sufficient number of needles1 so as to appropriate a needle to every shade4 ,the needles must be large and blunt-pointed4 ,keep beside you1 while working1 something in which to stick the needles you are not using at the moment4 ,a very simple and convenient thing for this purpose1 is an empty gallicup1 with a blank piece of canvas stretched flat1 and tied tightly over the top4 ,stick the needles into this canvas2 it is better than a pin-cushion4 ,slippers 7like all other worsted work7 should be done in a frame1 the canvas stretched tightly2 and tacked firmly in1 with strong thread4 ,keep the pattern beside you all the time you are working2 and follow every stitch precisely4 ,do the central part first2 next the heel part2 and then fill up with groundwork all the vacant space within the outline4 ,the usual way is to work them in common cross-stitch2 but if done in tent-stitch or queen-stitch1 the slippers will be more elastic1 much softer1 and will take a smaller quantity of crewel4 ,when you have finished working them1 have the slippers made up by a very good shoemaker4 ,they will last a long time4 ,instead of canvas1 you may work slippers on fine broad-cloth1 such as is used for gentlemen's coats4 ,cloth slippers require no filling up with groundwork2 having only a cluster of flowers in the centre1 and a small running-pattern round the heel4 ,you must baste upon the cloth a bit of canvas1 a little larger than the space to be occupied by the flowers4 ,work the flowers upon this2 taking every stitch quite through both the canvas and the cloth beneath it4 ,when done1 pull out the threads of the canvas from under the stitches1 7they can be drawn out very easily17 and the flowers will remain in their proper form upon the cloth4 ,this method of working slippers saves time1 trouble1 and crewel2 yet they will be found less durable than if worked entirely on canvas1 and with the whole ground filled up by crewel-stitches2 cloth wearing out much sooner than worked canvas4 ,when preparing to work slippers1 do not have them previously cut out1 as it will cause the canvas or cloth to stretch all round1 and will spoil their shape2 besides being very troublesome to keep straight and even while working4 ,having obtained from your shoemaker a paper or shape1 7allowed extremely large17 lay it down on the canvas1 and mark out the form and size by a pen or pencil outline4 ,cloth slippers braided in a handsome pattern with coloured braid1 look much better and are done far more expeditiously than when worked in crewel4 ,bands or rims for velvet caps look very well when braided4 ,the braid may be gold or silver4 ,,to ,,work ,,merino ,,in ,,cross-,,stitch4--,if you determine to work merino in cross-stitch1 in the common manner of worsted work1 have ready a pattern accurately drawn and coloured1 so as to represent the place and tint of every stitch2 and keep it before you to look at4 ,having marked out1 with a dot1 the place for every sprig1 baste over each place a bit of very fine canvas1 leaving the raw edge4 ,on this canvas work the sprigs2 carefully taking up with every stitch the merino beneath1 as well as the canvas above it4 ,avoid drawing your hand too tight4 ,when done1 pull out1 thread by thread1 the canvas from under the needle-work2 so as to leave the sprig resting on the merino only4 ,this you will find a much more easy process than it appears on description4 ,have a number of needles1 one for every different shade1 and thread them all in advance4 ,a tumbler or gallicup with a piece of canvas stretched tightly1 and tied down over the top1 is a very convenient thing to have beside you to stick your threaded needles in1 when working worsted4 ,,to ,,braid ,,merino ,,dresses ,,or ,,cloaks ,,for ,,children4--,patterns for braiding should be as continuous as possible1 so as to avoid frequent cutting off and fastening on of the braid4 ,these patterns should have nothing in them that stops short2 all the parts following and entwining1 so as to connect with each other4 ,for braiding1 the dress must be cut out first1 and the breadths sewed together1 so that the border may run smoothly and regularly along1 without any breaks or ill-joined places4 ,wind your braid upon cards or corks1 and reserve a sufficiency for raveling to sew on the rest with2 which is far better than to sew it on with silk thread1 as1 of course1 the raveling matches the colour so exactly as to render the stitches imperceptible4 ,the braid reserved for raveling should be cut into the usual length of needle-fulls2 then ravelled1 and put into long thread-papers4 ,having drawn the pattern on a strip of stiff white paper1 prick it all along1 according to its form or outline1 with large1 close pin-holes4 ,then lay or baste it on the merino4 ,take some pounce1 7gum-sandarac finely powdered and sifted17 and with your finger rub it along the pricked outline of the paper-pattern4 ,on removing the paper1 you will find that the pounce-powder1 going through the pin-holes1 will have traced the pattern in small dots on the merino4 ,this will be a guide in sewing on the braid1 which should be run on1 with short1 close stitches4 ,a double row of braid1 the inner or right-hand row a much darker shade than the first1 has a raised or relieved look1 which is very pretty2 particularly when the second row is of the same colour as the merino or ground1 but of an infinitely darker shade4 ,if you cannot match the merino with a braid exactly similar1 select1 always1 one of a darker rather than a lighter shade4 ,a light-coloured merino looks very well with a braiding of the same colour1 but of a shade considerably darker4 ,gray1 fawn-colour1 or scarlet merino appears to advantage braided with black2 so1 also1 does light blue or pale lilac4 ,salmon-colour looks well with purple braiding2 and dark brown braided with light blue or pink4 ,the lining of a child's cloak should be of the same colour as the braiding4 ,braiding can be done with great ease and expedition4 ,a child's dress or cloak may be braided in two days1 or less4 ,cloth slippers look very well braided in shaded patterns1 with the rows of braid so close as to touch each other4 ,cloth covers for tabourets or stools can be braided so as to look infinitely handsomer and richer than those worked in worsted on canvas4 ,they should have a border all round1 with corner-pieces1 and a central pattern in the middle2 all which can be done beautifully in close braiding4 ,the pattern must be defined on the cloth by first drawing it with a pen and ink on white paper2 then pricking the outline with a large pin1 and laying pounce-powder along the pricked outline1 so that the powder may fall through the holes1 and thus trace it on the cloth1 in the manner before mentioned4 ,,directions ,,for ,,embroidering ,,merino4--,merino dresses are usually worked in small sprigs1 representing a little flower or bud1 with two or three green leaves4 ,blue1 lilac1 or purple flowers have generally a more tasteful effect for this purpose than red or yellow ones4 ,they will be sufficiently brightened by a shaded yellow spot in the centre4 ,a beautiful sprig may be formed entirely of leaves1 some of them comprising different tints of green1 and others of brown4 ,three green leaves1 with two brown ones at the bottom of the sprig1 look exceedingly well on a gray merino2 also1 on a scarlet1 crimson1 or cherry-coloured ground4 ,mourning-gray should have black sprigs only4 ,gold-coloured flowers1 if properly shaded1 look well on purple1 dark brown1 or dark slate-coloured merino2 but blue or lilac will look better still4 ,blue and brown harmonize well2 also very light blue and very dark purple4 ,pink flowers look best on a dark olive ground4 ,blue and red should never come together in a dress4 ,the effect of all sprigs1 spots1 or stars will be greatly improved by working1 on the right hand of each1 a shadow of a colour similar to the merino1 but of a much darker shade4 ,this dark shade along the right-hand side will give the sprig a relieved or raised appearance2 and1 if well done1 will make it look almost as if you could take it up with your fingers4 ,executed by a skilful embroidress1 or by one who is a proficient in drawing1 this mode of producing a shadow1 that seems to come from behind the sprig1 will be found extremely beautiful4 ,we are surprised that is not more generally known and practised4 ,previous to working a dress1 it is well to have the breadths of the skirts measured1 and cut apart4 ,the remainder1 of course1 is to be reserved for the body1 sleeves1 and pelerine2 but do not have these parts fitted and cut out before embroidering4 ,though by that means you may save the trouble of doing a few unnecessary sprigs1 you will lose more than you will gain2 for the pieces1 if cut out1 will stretch out of shape1 and ravel at the edges1 so that it will be very difficult to put them well together when wanted4 ,also1 if previously cut out into their respective shapes1 the pieces cannot well be worked in a frame1 which is always the best way of doing embroidery4 ,you may work the dress with either soft-twisted silk1 7not too fine17 or with ,berlin wool or crewel4 ,if worked with silk1 it cannot possibly be washed to look well4 ,floss silk should never be used for this or any other embroidery1 as1 though it fills up well1 and looks beautifully at first1 it almost immediately wears rough and fuzzy4 ,embroidery-stitch is far more elegant than cross-stitch1 having none of its stiffness1 hardness1 and ungracefulness2 and being1 besides1 more easy1 expeditious1 and manageable2 and capable of a far greater diversity of forms4 ,prepare on a pasteboard drawing-card1 an exact pattern of the sprig1 drawn and coloured precisely as it is to be worked2 and you may put a dark back-ground behind one side of the sprig1 of exactly the same tint as the merino4 ,mark the distances of the sprigs by measuring their places on the merino with a pair of compasses1 7often called dividers17 or by means of a piece of card4 ,designate the place of each sprig by a dot with a red or white chalk pencil2 the dot being the centre of the sprig4 ,rub1 on a saucer1 some water-colour paint of any colour that will show plainly on the merino1 7which should first be stretched in a frame47 ,if you cannot get a frame1 or prefer working on your hand1 baste1 under the place occupied by each sprig1 a small circular bit of stiff writing-paper2 and be careful1 while working1 not to catch up the paper with the stitches of your needle4 ,when done1 remove the paper1 and the sprigs will look smooth and even4 ,if you attempt to work it merely on your hand1 with no paper beneath1 it is impossible to prevent its puckering and drawing up4 ,fine embroidery must be worked with extremely close stitches in rows or ridges4 ,every other stitch should be short1 and every other one long4 ,in every row1 the alternate long and short stitches should fit in1 by extending a little beyond those of the neighbouring row1 so as to blend well4 ,if you have no knowledge of drawing1 get your pattern-sprig done by some person that draws well1 and that is familiar with the effect of lights and shades4 ,if your dress is to have a belt of the same1 you may work a long strip of merino for that purpose2 the pattern being so arranged that the flowers will form a close row or straight wreath4 ,allow this strip of merino full wide1 so that there may be an ample sufficiency for turning in at the edges4 ,sleeve-bands1 also1 may be worked in this way4 ,a two-yard-square of merino1 embroidered in coloured flowers1 and trimmed with a deep fringe1 makes a beautiful shawl4 ,on a dark brown or purple merino1 flowers entirely of shaded blue1 with light brown leaves and stalks interspersed among the green ones1 will have a beautiful effect2 very superior to the common tasteless and gaudy calico-style of introducing flowers of all colours--red1 blue1 and yellow4 ,an olive merino shawl may have pink flowers entirely2 a slate1 or dark gray1 or a purple will look well with rich gold-coloured flowers4 ,in all flower-borders1 the introduction of brown leaves among the green will be a decided improvement4 ,if the merino is light brown1 or light gray1 or pale olive1 the flowers may be scarlet1 cherry-colour1 or crimson4 ,for a black merino1 the embroidery should be of shaded gray4 ,keep beside you1 while working1 a number of needles threaded with all the different shades of silk1 and stuck in a flat pin-cushion1 or something similar1 so as to be always ready for use4 ,,embroidery ,,on ,,both ,,sides4--,for this purpose1 the embroidery-frame must be placed in a perpendicular or upright position1 and two persons employed together2 both equally skilled in needle-work4 ,get a carpenter to make an upright stand1 somewhat in the form of a towel-rail1 and about the usual height of a work-table2 having broad feet1 that it may stand steadily1 and a broad cross-bar just above them1 and a shelf at the top1 on which to lay the needle-cushions1 silk balls1 c41 with a raised ledge on each side of the shelf1 to prevent their rolling off4 ,at each end of this shelf there must be slits down1 into which put the upright ends of the embroidery-frame1 secured with wooden pegs4 ,we will suppose that the article to be embroidered the same on both sides1 is a plain canton-crape shawl1 or a square of merino intended for a shawl4 ,stretch the shawl tightly in the embroidery-frame1 sewing it strongly to the linen2 the pattern having been drawn on both sides with a camel's-hair pencil dipped in water-colour paint1 of a tint a little darker than the shawl4 ,the two ladies who are to work it1 must sit one on each side2 and as one sticks in the needle1 the other must draw it through1 and stick it in for the next stitch2 to be drawn through by her companion4 ,the fastenings on and off must be neatly concealed under the stitches4 ,by thus working together1 7each alternately sticking in and drawing out the same needle17 both sides will1 of course1 be embroidered exactly alike1 so that not the slightest difference can be perceptible4 ,it is in this manner that canton-crape shawls are embroidered in ,china4 ,the sewing-silk must be of the best quality1 not too fine or slack-twisted4 ,floss-silk will not do at all4 ,,embroidering ,,standards4--,military standards have been successfully embroidered in the above manner4 ,they should be made of very thick1 strong ,india silk1 satin not being the same on both sides4 ,instead of sewing-silk1 standards had best be worked with chenille1 such as comes on purpose for embroidering4 ,have a needle for every shade4 ,an embroidered standard should always be copied from a painted model1 executed by an artist2 the model to stand in such a position that each of the two embroiderers may see it all the time4 ,an outline of the model must be drawn on the silk4 ,the most durable colour for a standard is deep blue4 ,part of the embroidery 7stars1 for instance7 may be done in gold or silver thread4 ,,fine ,,colouring ,,for ,,artificial ,,flowers4--,for light blue and pink1 buy1 at a drug or paint store1 what are called blue saucers and pink saucers4 ,they contain the most beautiful tints of these colours4 ,to use them1 take a large clean camel's-hair pencil1 and dipping it into some water1 liquefy a portion of the paint that is on the saucer1 till you get the exact tint you desire4 ,when you have enough1 pour off the liquid into a teacup1 and add a small drop of lemon-juice to each tea-spoonful of the colour4 ,the lemon-juice 7if used properly7 will brighten and set the colour2 and is indeed superior to any thing else for this purpose4 ,but too much of this1 or any other acid1 will destroy the colour entirely4 ,therefore be very careful in employing it2 though no colouring for artificial flowers will be bright and clear without the addition of some little acid4 ,put the book-muslin1 jaconet1 white silk1 or whatever materials the flowers are to be made of1 into the cup of liquid dye2 and when the muslin has thoroughly imbibed the colour1 take it out1 stretch it evenly1 and dry it in the shade4 ,then press it with an iron entirely cold4 ,a mixture of colour from both the blue and pink saucers will make lilac4 ,for a yellow colour4--,get six cents' worth of saffron2 put it into a bowl1 and pour on cold water1 in quantity according to the deepness or vividness of the tint that you wish4 ,when it has infused sufficiently1 pour off the liquid2 and1 in proportion to its quantity1 add to it1 carefully1 four1 five1 or six drops of lemon-juice4 ,for green4--,buy1 at a druggist's1 one ounce of ,french berries4 ,put a tea-spoonful of them into a common-sized tea-cup of boiling water4 ,cover it1 and let it infuse half an hour or more4 ,then 7having poured it off7 add to the liquid 7according to its quantity7 about five or six drops of lemon-juice4 ,this infusion of ,french berries makes a bright grass-green4 ,to render it lighter1 add some saffron yellow4 ,to make it darker1 put to it some blue from the blue saucer4 ,for a brown dye4--,infuse1 in cold water1 some pieces of bark from the white or black walnut tree2 exposing it for several days to the sun and air1 while it is soaking4 ,crimson4--,you may make a beautiful crimson for shading artificial flowers with a camel's-hair pencil1 by taking some of the fresh petals of the piony1 when the flower is in full bloom4 ,lay them on a plate1 and mash and press them with the back of a silver spoon1 till you have extracted as much of their red juice as you want4 ,to about twelve drops of the piony-juice1 add one small drop of lemon-juice2 and use the colour for shading the flowers1 not for dyeing them4 ,for a bright red shading4--,press out1 in the above manner1 the juice of full-blown bergamot flowers2 adding1 also1 7as above17 a drop of lemon-juice to brighten and set the colour4 ,blue shading4--,a beautiful blue shading can be obtained by pressing and mashing on a plate1 the flower-leaves of the common blue flag or iris2 adding1 always1 a very little lemon-juice4 ,with this1 and a camel's-hair pencil1 you can put the shades and streaks into blue flowers1 whose first tint has been dyed from the blue saucer4 ,a mixture of crimson piony-juice1 and blue flag-juice1 will make a fine purple for shading4 ,when a little touch of dark brown or black is required for flowers1 dip into water the end of a cake of umber1 bistre1 or indian ink1 from a colour-box2 rub the paint on a plate1 and apply it with a camel's-hair pencil4 ,all these dyes and shading colours for artificial flowers will 7as we know7 be found beautiful on trial4 ,an exact knowledge of the precise proportions of the colouring materials cannot1 however1 be correctly obtained without a little practice4 ,,directions ,,for ,,making ,a ,,tabouret4--,a tabouret is a square stool1 tall enough for a grown person to sit on1 and about the usual height of a chair4 ,get a carpenter to make a strong square box of well-seasoned wood1 planed smooth both inside and out4 ,instead of having the lid or cover-piece exactly at the top1 it should be placed below it1 four or five inches down the inside1 so as to leave a vacant space between itself and the upper edges of the box2 to the sides of which it must be well secured1 either with glue1 or with small headless tack-nails4 ,the wooden bottom of the box must be placed two or three inches up1 so as to leave a space at each end of the lower corners for concealed castors1 that will cause the tabouret to be moved easily on the carpet4 ,the carpenter's part of the work being thus accomplished1 the remainder of the tabouret can be easily completed by the ladies of the family1 and at far less cost than if done by an upholsterer4 ,we have seen beautiful tabourets made in this manner1 and looking as if made entirely at a shop4 ,get about seven or eight yards of strong1 broad1 very stout webbing1 such as is used by saddlers or trunk-makers4 ,you may either procure it of them1 or at one of the large fringe stores4 ,nail the webbing to the upper edges of the box1 across the vacant top1 so as to interlace in small open squares4 ,this is to give elasticity to the seat when finished4 ,make a square cushion of thick1 strong brown linen2 allowing it1 each way1 three or four inches larger than the top of the box2 as the linen will take up that much1 at least1 in sewing and stuffing4 ,sew the linen strongly round three sides1 and leave the fourth open1 for putting in the stuffing4 ,then stuff it1 hard and evenly1 with curled horse-hair1 which you may obtain at a cabinet-maker's or an upholsterer's4 ,afterwards1 cover this cushion with damask1 cloth1 velvet1 or some other handsome and durable article1 and bind the edges all round4 ,next cover the four sides of the exterior of the box with the same material as the outside covering of the cushion2 stretching it on very tightly and smoothly1 and securing it to the wood with small tack-nails4 ,while one person is driving in the nails1 another must hold the box fast1 and stretch and smooth the covering4 ,when this has been neatly accomplished1 nail on the cushion to the top edge of the box1 above the webbing2 hammering the tacks into the binding4 ,finish by tacking a handsome fringe all round the cushion1 so as to conceal the binding4 ,if you cannot get a fringe exactly the colour of the outside cover1 choose one that is a good contrast1--either much darker or much lighter4 ,a light blue tabouret may have purple1 brown1 black1 or deep orange-coloured fringe4 ,one of crimson or scarlet may have a fringe of black1 dark green1 or gold-colour4 ,for a green tabouret1 the fringe may be black1 purple1 or lilac4 ,a brown or purple tabouret may have a light blue or gold-coloured fringe4 ,a gray one may be fringed with dark brown1 dark green1 or purple4 ,light blue may be fringed with a very dark blue2 light green with a very dark green2 pink with crimson2 light brown with a very dark brown2 and bright scarlet with very deep crimson4 ,you may suspend1 all round1 deep festoons of thick1 rich cord1 corresponding with the fringe2 one festoon to hang at each of the four sides4 ,the corners may be finished with long tassels4 ,in a similar manner1 you can make an excellent and handsome footstool1 employing a carpenter to construct the frame or box4 ,the footstool may be covered with rich carpeting1 trimmed with worsted fringe4 ,,the ,,summer ,,hearth4--,summer blowers1 of handsomely ornamented iron1 are now much used to conceal the empty coal-grates1 during the season of warm weather4 ,like chimney-boards1 they render the room very close1 by entirely excluding the fresh air that may enter from the chimney4 ,certainly1 in a bed-chamber1 it is best that the fire-place should always be left entirely open4 ,a frame made to fit in exactly1 and having open slats1 like a ,venetian door1 is a good screen for a summer-hearth4 ,these screens are best when divided down the middle1 like a pair of ,venetian shutters2 one or both of which may be left open at night1 if in a sleeping room4 ,to sleep in a room from whence all external air is entirely excluded1 cannot be otherwise than prejudicial to health2 and rarely fails1 sooner or later1 to undermine the constitution4 ,many people accustom themselves to sleep with the window-sash farthest from the bed a little open all the year round1 7except when the rain or snow comes in that direction27 and in consequence of having acquired this salutary habit1 these persons rarely take cold from any exposure to a draught of air4 ,on this subject1 the author can adduce the evidence of her personal experience4 ,another good chimney-screen is a maple or walnut-wood frame1 filled up with open wire-work1 painted green like a wire fender1 and fitting exactly into the fire-place4 ,these frames should have two brass knobs near the top1 for lifting them in and out4 ,chimney-boards1 of course1 can only be put into open fire-places1 where wood is burnt in cold weather4 ,on the hearth of a vacant ,franklin stove it is usual to keep a large jar of flowers1 which should be renewed every day or two4 ,where there is no summer-blower1 it is usual to decorate the empty grate with cut paper4 ,this may be done in a very pretty manner by obtaining a sufficient quantity of coloured1 glossy writing-paper1 of such tints as will harmonize best with each other4 ,for instance1 green and lilac2 green and light pink2 light blue and dark brown2 blue and buff1 or cream-colour2 purple and yellow2 two shades of green--one very dark1 the other very light2 or two shades of blue--one much lighter than the other4 ,cut this paper1 lengthways1 into long1 straight strips2 in breadth1 about three or four inches4 ,fold these slips lengthways1 and evenly2 and1 while doubled1 cut their edges with sharp scissors into a fringe4 ,then wreathe these double fringes thickly and closely round the bars of the grate1 securing them with pins4 ,on each bar there should be two wreaths1 each of a different colour or shade4 ,twist or wrap these two wreaths together1 so as to conceal the iron entirely2 beginning the first twist or fringe from the left hand1 and crossing or entwining it with one of another shade or colour commencing from the right4 ,if well arranged1 this mode of decorating an empty grate has an excellent effect4 ,the bars should previously be well cleaned1 and the back and whole interior of the grate completely blacked4 ,tissue-paper is too soft and thin for wreathing the bars of grates4 ,coloured writing-paper will be found much better2 or1 indeed1 any nice paper that is thick and smooth1 and of the same colour on both sides4 ,,tissue-,,paper ,,hearth ,,curtains4--,there is an infinite variety of patterns for tissue-paper drapery to conceal empty coal-grates4 ,the most simple is to take a sufficient number of long sheets of this paper2 fold each sheet1 lengthways1 in four or six2 and with scissors cut through the edges of the folds1 so as to form scollops or points when opened out2 leaving at the bottom of each sheet a space to be cut into a deep fringe4 ,having opened out the sheets1 have ready part of the handle or stick of an old broom1 cut to fit the length of the aperture or slit left open at the back of the grate for the draught4 ,this stick must be covered with baize or cloth sewed on tightly4 ,sew to this covering the long streamers of cut tissue-paper1 gathering them at the top so that they may hang down full and double4 ,then lay the stick nicely in the aperture at the top of the grate-back2 fasten it securely1 and let the drapery fall over the outside of the bars1 so as to conceal them4 ,the following is a very handsome way of arranging hearth curtains4 ,have ready a sufficient number of long sheets of tissue-paper4 ,some of them may be white1 others of a delicate pink4 ,they are to be cut out in a handsome open-work pattern4 ,you may take your pattern from muslin-work1 flowered ribbon1 furniture chintz1 wall-paper1 or table-covers4 ,the more open it is the better4 ,to render it accurate1 first draw the outline on stiff paper1 and then cut out that paper accordingly4 ,lay this cut out model upon a sheet of the pink tissue-paper spread out on a smooth common table1 and kept down by weights at each corner4 ,with a pencil1 go round the model1 and trace its outline upon the tissue-paper4 ,then with a sharp penknife or scissors1 cut it out with great care and nicety4 ,if you use a penknife1 keep the tissue-paper stretched out smoothly upon the table1 all the time you are doing it4 ,next1 take two more sheets of the pink paper1 and cut the upper part of each sheet into the form of curtain-falls2 festooned at the top1 and descending long and low at the side4 ,ornament them with a handsome cut pattern1 and scollop the edges4 ,the white tissue-paper is not to be cut or decorated with an open pattern or flowering4 ,it is to form a lining for the pink1 through the open work of which the white is to appear4 ,the form or arrangement of this white paper is to fit or correspond with that of the pink1 only that the white must be allowed two or three inches deeper at the edge1 that it may project out beyond the pink4 ,these projecting white edges are to be cut into a fringe4 ,additional fringe must be made of white tissue-paper1 and twisted together so as to represent cords2 the cords to be finished with tassels made of rolls of white paper fringe1 fastened to the cords very neatly by sewing them on with a needle and thread4 ,observe that none of the white paper is to be cut out in flower patterns1 or any sort of open work4 ,it is only to furnish lining1 fringe1 cords1 and tassels for the pink4 ,observe1 also1 that the fringed edge of this white lining is to appear beyond the scolloped edge of the pink outside4 ,when all is ready1 arrange it handsomely in the fire-place1 so as entirely to conceal the whole of the grate4 ,it must be fixed at the top by sewing it to a covered piece of broom-handle1 made to fit the draught aperture4 ,the two long straight pieces of pink paper1 with their white lining underneath1 are to go on first4 ,then put up the festoons with their falls1 having their white lining beneath1 with its fringe appearing beyond the pink scollops4 ,then put on1 at proper distances1 the white cords and tassels4 ,the effect1 when complete1 will represent at the back1 closed pink curtains1 with their white lining appearing through the cut-out flower pattern2 over them1 two festoons and falls of pink lined with white1 opening in front with their white fringe1 and white cords and tassels4 ,in these festoons and falls1 the cut-out flowers of the pink paper outside1 show the white paper lining beneath4 ,if well executed1 these hearth curtains will 7as we have seen7 have a most beautiful effect4 ,the pattern or flowering of the cut work is displayed to great advantage by the white lining4 ,in one parlour you may have hearth curtains of pink and white2 in the other of green and white1 or blue and white4 ,hearth curtains of tissue-paper may be fixed to the front ledge or slab that goes along the top of the grate1 provided this ledge is wide enough4 ,leave1 uncut1 at the top of the sheets of paper1 a plain piece to fit the ledge4 ,to keep down this paper upon the ledge1 prepare three heavy weights 7for instance smooth stones7 covered with thick silk or satin1 and decorated with large bows of ribbon of the same colour4 ,in this way1 by keeping it down with weights on the top1 we have seen a very handsome drapery of cut out tissue-paper entirely concealing a ,franklin stove4 ,,marking ,,the ,,keys ,,of ,a ,,piano4--,beginners on the piano 7children especially7 sometimes find much difficulty in learning the affinity between the keys and the notes4 ,after acquiring the gamut theoretically1 it is frequently a long time before they can apply it practically to the keys of the instrument1 so as at once to find the right key on looking at the corresponding note4 ,the process may be much accelerated 7and indeed made perfectly easy7 by some grown person marking on the keys the letters that designate the notes4 ,by the following simple method this can be done without any injury or defacement of the ivory4 ,take a sheet of thick smooth writing-paper1 and cut out of it as many little square pieces as there are white keys on the piano4 ,paste these papers on the ivory2 and when perfectly dry1 mark on each with common blue ink the letter belonging to that key4 ,it will be best to do this in ,roman capitals4 ,if the natural keys are thus distinctly designated1 the learner will find little difficulty from the flats and sharps1 or black keys1 being left unmarked4 ,the learner will thus in a very short time become familiar with the correspondence of the keys of the piano and the notes in the music book2 and will soon be at no loss in finding them4 ,it is well1 however1 not to remove the marks in less than a month or two4 ,then loosen the papers by wetting them with a little water2 take them off1 and wipe the keys first with a wet and then with a dry cloth4 ,blue ink of the common sort will leave no trace upon the ivory2 but good black ink might probably leave a slight stain1 unless the paper was very thick4 ,therefore do not use it4 ,the learner having thus become thoroughly acquainted with the keys while they were lettered1 will not find the least difficulty in remembering them after the marks are taken off4 ,,to ,,use ,a ,,paper-,,knife4--,in using a paper-knife to cut open the leaves of a new book1 keep your left hand firmly pressed down upon the open page1 while you hold the knife in your right4 ,this will prevent the edges of the leaves from cutting rough and jagged4 ,cut open the tops of the leaves before you run the knife up the side-edges1 and cut with a short1 quick1 hard stroke4 ,the most serviceable paper-knives are of ivory1 and without a handle2 the handles being very apt to break4 ,the best way of writing your name in a book is on the inside of the cover2 but if the paper that lines it seems likely to cause the ink to run or spread1 cut out a handsome slip of fine smooth paper1 write your name upon that1 and paste it on nicely4 ,if you put your name on one of the fly-leaves1 it may be torn out2 and if written on the corner of the title-page1 that corner may be snipped off1 should the book fall into the hands of a dishonest person4 ,,household ,,tools4--,much inconvenience and considerable expense would be saved1 if it was the universal custom to keep in every house a few tools1 for the purpose of performing at home what are called small jobs2 instead of being always obliged to send for a mechanic1 and pay him for executing little things that might be very well done by a man or boy belonging to the family2 provided that the proper instruments were at hand4 ,the cost of these articles is very trifling1 and the advantages of having them always in the house 7particularly in the country7 are beyond all price4 ,in a small private family it may not be necessary to keep more than a few of these things2 but that few are almost indispensable to comfort4 ,for instance1 there should be an axe1 a saw1 a claw-hammer1 a mallet1 a screw-driver1 a bed-screw1 a gimlet1 one or two jack-knives1 a pair of large scissors or shears1 and a trowel4 ,if there were two gimlets1 and two screw-drivers1 7large and small17 it would be better still4 ,likewise1 an assortment of hooks1 and of nails of different sizes1 from large spikes down to small tacks2 not forgetting a supply of brass-headed nails1 some large and some small4 ,screws1 also1 will be found very convenient4 ,the nails and screws should be kept in a wooden box1 with divisions or partitions to separate the various sorts2 for it is very troublesome to select them when all mixed together4 ,no house should be without glue1 chalk1 putty1 paint1 cord1 twine1 and wrapping-paper of different sorts4 ,and care should be taken that the supply is not suffered to run out1 lest the deficiency might cause delay and inconvenience at a time when most wanted4 ,it is well to have1 in the lower part of the house1 a deep closet appropriated entirely to tools and things of equal utility1 for performing at once such little repairs as convenience may require1 without the delay or expense of sending for an artisan4 ,this closet may have one large1 broad shelf2 and that not more than three feet above the floor4 ,beneath the shelf may be a deep drawer1 divided in two4 ,this drawer may contain cakes of glue2 pieces of chalk2 hanks of manilla-grass cord2 and balls of twine1 of different size and thickness4 ,at the sides of the closet may be small shelves for glue-pots1 paste-pots1 and brushes2 pots for black1 white1 green1 and red paint2 cans of painting-oil1 c4 ,on the wall above the large shelf1 let the tools be suspended1 or laid across nails or hooks of proper size to support them4 ,this is much better than to keep them all in a box1 where they may be injured by rubbing against each other1 and the hand may be hurt by feeling among them to find the one that is wanted4 ,when hung up against the closet-wall1 each tool may be seen at a glance4 ,we have been shown an excellent and simple contrivance for designating the exact places of these things4 ,on the wall1 directly under the nails that support the tools1 is drawn1 with a small brush dipped in black paint or ink1 an outline representation of the tool or instrument appropriated to that particular place4 ,for instance1 under each saw is sketched the outline of the saw2 under each gimlet is a sketch of the gimlet2 under the screw-drivers are slight drawings of the screw-drivers4 ,so that when any tool is brought back after being taken away for use1 the exact spot to which it belongs may be seen in a moment by its representation on the wall2 and all confusion in putting them up1 or finding them again1 is thus prevented4 ,we highly recommend this plan4 ,wrapping-paper may be piled on the floor beneath the large shelf4 ,it can be bought very low1 by the ream1 at the wholesale paper stores2 and every house should be supplied with it in several varieties4 ,for instance1 coarse brown paper for common things4 ,that denominated ironmongers' paper1 being strong1 thick1 and in large sheets1 is useful for enclosing heavy articles4 ,nankeen-paper is best for putting up nice parcels1 such as books1 or things of fine quality that are to be sent to a distance4 ,what is called shoe-paper 7each ream generally containing a variety of colours1 red1 blue1 buff1 c47 is also very useful for wrapping small articles1 as1 though soft1 it is not brittle4 ,this paper is very cheap1 the usual price seldom exceeding #ef cents per ream1 7twenty quires47 ,old waste newspapers are unfit for wrapping any articles that can be soiled by the printing-ink rubbing off upon them4 ,but they may be used for packing china1 glass1 brass1 tin1 c4 ,also for lighting fires1 singeing poultry1 and cleaning mirrors or windows4 ,waste written-paper is of little use1 except for allumettes or lamp-lighters4 ,it is well to keep a large jar or bag to receive scraps of waste paper1 as it sells for a cent a pound1 and these cents may be given to poor children4 ,we have seen persons1 when preparing for a journey1 or putting up things to send away1 8at their wits' end0 for want of a sheet of good wrapping-paper2 a string of twine2 a few nails2 or a little paint to mark a box4 ,we have seen a door standing ajar during a whole week1 7and in cold weather too17 for want of a screw-driver to fix a disordered lock1 the locksmith not coming when he was sent for4 ,it seems scarcely credible that any respectable house should be without a hammer2 yet we have known genteel families1 whose sole dependence for that indispensable article was on borrowing it of their neighbours4 ,and when the hammer was obtained1 there were1 perhaps1 no nails in the house2 at least none of the requisite size4 ,the attention of boys should be early directed to the use of common tools4 ,and if there were tools at hand1 there are few ,american boys that would not take pleasure in learning to use them4 ,by seeing carpenters1 locksmiths1 bell-hangers1 c41 at work1 they may soon learn to be passably expert in those arts2 and a smart and observant boy will soon acquire considerable amateur proficiency in them4 ,many useful jobs can be done by servant-men1 if there are proper tools in the house4 ,,letters4--,for letter-writing1 always use good paper2 it should be fine1 smooth1 white1 and sufficiently thick not to let the writing show through on the other side4 ,very good letter-paper can seldom be purchased at less than twenty-five cents per quire4 ,that which is lower in price is inferior in quality4 ,if you cannot trust yourself to write straightly without some guide1 have printed ruled lines to slip beneath the page2 for a letter does not look well if written on paper that is already ruled with pale blue ink4 ,if you write a small hand1 your lines should be closer together than if your writing is large4 ,it is well to have several sorts of ruled lines2 they are to be bought at any stationer's for a few cents a page4 ,if you are writing to a relative1 or to an intimate friend1 and have much to say1 and expect to fill the sheet1 begin near the top of the first page4 ,but if your letter is to be a short one1 commence lower down1 several inches from the top4 ,if a very short letter1 of only a few lines1 begin but a little above the middle of the page4 ,write the date near the right-hand side1 and place it about a line higher than the two or three words of greeting or accosting with which letters usually commence4 ,begin the first sentence a little below these words1 and farther towards the right than the lines that are to follow it4 ,it is well1 in dating every letter1 to give always your exact residence1--not only the town1 but the street also1 and the number of your house4 ,if your correspondent has had but one notification of your present place of abode1 the number1 and even the street may have been forgotten2 the letter containing it may not be at hand as a reference2 and the reply may1 in consequence1 be misdirected2 or directed in so vague a manner that it may never reach you4 ,we have known much trouble1 inconvenience1 and indeed loss1 ensue from not specifying1 in the date of each letter1 the exact dwelling-place of the writer4 ,but if it is always designated at the top of every one1 a reference to any of your letters will furnish the proper address4 ,it is customary to date letters at the top1 and notes at the bottom4 ,if your letter is so long as to fill more than one sheet1 number the pages4 ,as important words are frequently lost by being torn off with the seal in opening a letter1 leave always1 in the third or last page1 two blank spaces where the seal is to come4 ,these spaces should be left rather too large than too small4 ,you can write in short lines between them4 ,if you cannot otherwise ascertain where the sealing is likely to be1 fold your sheet into the form of a letter before you begin to write it2 and then1 with the point of a pin1 7or something similar17 trace1 as faintly as possible1 two circles1 one on the turn-over1 the other on the corresponding part of the paper that comes beneath it4 ,these faint circles1 when you are writing the last page1 will show you where the seal is to go1 and what space you are to leave for it4 ,in opening a letter1 it is best to cut round the seal2 rather than to break it1 and tear the letter open4 ,in folding a letter let the breadth 7from right to left7 far exceed the height4 ,a letter the least verging towards squareness looks very awkward4 ,it is well to use a folding-stick 7or ivory paper-knife7 to press along the edges of the folds1 and make them smooth and even4 ,take care in folding a letter to make all the creases exactly straight and even4 ,if one is looser than another1 or if there is the slightest widening out or narrowing in towards the edge of the turn-over1 the letter will have a crooked1 unsightly appearance4 ,you may direct it before sealing2 slipping your ruled paper under the back of the letter1 that you may run no risk of writing the direction crooked4 ,begin the address rather nearer to the bottom than the top of the folded letter4 ,write the name of the person to whom you send it about the middle1 and very clearly and distinctly4 ,then give the number and street on the next line a little nearer to the right4 ,then the town in large letters1 and extending almost close to the extreme right4 ,just under the town1 add the abbreviation of the name of the state--as1 ,pa4 for ,pennsylvania1 ,n4 ,y4 for ,new ,york4 ,but if the letter is to go to ,new ,york city1 put the words ,new ,york in full1 written large4 ,much confusion is caused by this state and its metropolis having both the same name4 ,it has been well suggested that the name of the state might be changed to ,ontario--a beautiful change4 ,if the letter is to go to a provincial town1 put the name of the county in which that town is situated1 immediately over the designation of the state4 ,we believe that throughout the union there are more than fifty towns called ,washington4 ,if your letter is for the city of ,washington1 direct for ,washington1 ,d4 ,c4--these initials implying the ,district of ,columbia4 ,another reason for the propriety of designating the state is1 that many of our towns are called after places in ,europe3 and it has chanced 7though not very often7 that letters not explicitly and fully directed1 have found their way into the mail-bags of packet vessels1 and been carried across the ,atlantic4 ,we know an instance of a gentleman who directed an important letter simply to ,boston1 without any indication of the state of ,massachusetts2 and the letter went from ,philadelphia to the small town of ,boston in ,lincolnshire1 ,england4 ,in writing from ,europe1 it is well always to finish the direction with the words ,united ,states of ,north ,america4 ,if you send the letter by a private opportunity1 it will be sufficient to introduce close to the lower edge of the left-hand corner on the back1 simply the name of the gentleman who takes it1 written small4 ,it is now considered old fashioned to insert on the back of such a letter1 8,politeness of ,mr4 ,smith10 8,favoured by ,mr4 ,jones10 8,honoured by ,mr4 ,brown40 ,if to cross the sea1 write the name of the vessel on the left hand corner of the outside4 ,if you make a mistake in a word1 it will be better to draw your pen through the error1 so as to render it entirely illegible1 and then interline the correction1 rather than attempt scratching out the mistake with a penknife1 and afterwards trying to write another word in the identical place2 a thing that is rarely1 if ever1 done well4 ,at the end of the letter1 nearly on a line with your signature1 7which should be close to the right side17 it is usual to put1 near the extremity of the left side of the page1 the name of the person to whom the letter is addressed4 ,write your signature rather larger than your usual hand2 and put a dot or period after your name4 ,in writing a ceremonious and very respectful note1 or in addressing a person with whom you are not very intimate1 enclose it in an envelope1 and put the direction on the cover only4 ,it is now customary always to enclose in envelopes invitations to parties2 visiting cards sent to strangers2 cards left previous to a marriage2 and farewell cards on leaving the place4 ,on the latter it is usual to put the initials t4 t4 l4 7to take leave17 or p4 p4 c4 7pour prendre cong1 which has the same signification47 ,we have also seen p4 d4 a4 7pour dire adieu1 to bid adieu47 ,for a note1 always use a very small seal4 ,there are varieties of beautiful little wafers for notes2 also of beautiful note-paper4 ,it is not necessary in addressing an intimate friend to follow1 particularly1 any of these conventional observances4 ,for sealing letters no light is so convenient as a wax taper4 ,a lamp or candle may smoke and blacken the wax4 ,to seal well1 your wax should be of the finest quality4 ,good red wax is generally the best1 and its colour should be of a brilliant scarlet4 ,inferior red wax consumes very fast2 and always1 when melted1 looks purplish or brownish4 ,when going to melt sealing-wax1 rest your elbow on the table to keep your hand steady4 ,take the stick of wax between your thumb and finger1 and hold it a little above the light1 so that it barely touches the point of the flame4 ,then insert a little of the melted wax under the turn-over part of the letter1 just where the seal is to come4 ,this will make it more secure than if the sole dependence was on the outside seal4 ,or instead of this little touch of wax1 you may slip under the turn-over a small wafer1 either white or of the same colour as the wax4 ,take the stick of wax1 hold it over the flame just so as to touch the tip2 next turn it round till the end of the stick is equally softened on every side4 ,then apply it to your letter1 beginning on the outer edge of the place you intend for the seal2 and moving the wax round in a circle1 which must gradually diminish till it terminates in the centre4 ,put the seal exactly into the middle of the soft wax1 and press it down hard1 but do not screw it round4 ,then withdraw it suddenly4 ,do not use motto seals unless writing to a member of your own family1 or to an intimate friend4 ,for common use1 7and particularly for letters of business1 or in addressing strangers17 a plain seal with the initials of your name will be best4 ,we subjoin the usual abbreviations of the states1 c43-- ,maine1 ,me4 ,new ,hampshire1 ,n4 ,h4 ,vermont1 ,vt4 ,massachusetts1 ,mass4 ,rhode ,island1 ,r4 ,i4 ,connecticut1 ,ct4 ,new ,york1 ,n4 ,y4 ,new ,jersey1 ,n4 ,j4 ,pennsylvania1 ,pa4 ,delaware1 ,del4 ,maryland1 ,md4 ,virginia1 ,va4 ,north ,carolina1 ,n4 ,c4 ,south ,carolina1 ,s4 ,c4 ,georgia1 ,geo4 or ,ga4 ,alabama1 ,ala4 ,mississippi1 ,mi4 ,louisiana1 ,la4 ,tennessee1 ,ten4 ,kentucky1 ,ky4 ,ohio1 ,o4 ,indiana1 ,ind4 ,illinois1 ,ill4 ,missouri1 ,mo4 ,district of ,columbia1 ,d4 ,c4 ,michigan1 ,mich4 ,arkansas1 ,ark4 ,florida1 ,fl4 ,wisconsin1 ,wis4 ,iowa1 ,io4 ,texas1 ,tex4 ,oregon1 ,or4 ,to these may be added the abbreviations of the ,british possessions in ,north ,america4 ,upper ,canada1 ,u4 ,c4 ,lower ,canada1 ,l4 ,c4 ,nova ,scotia1 ,n4 ,s4 ,new ,brunswick1 ,n4 ,b4 ,new ,providence1 ,n4 ,p4 ,the name of the town to which the letter is to go1 should always be superscribed in full4 ,if a country town or village1 it will be necessary to designate the county in which it is situated1 as there are so many provincial towns of the same name4 ,finish with the designation of the state under the whole1 close to the right-hand corner4 ,in directing to a clergyman1 put ,rev4 7,reverend7 before his name4 ,to an officer1 immediately after his name1 and on the same line with it1 put ,u4 ,s4 ,a4 for ,united ,states ,army2 ,u4 ,s4 ,n4 for ,united ,states ,navy4 ,to a member of ,congress1 precede his name with ,hon4 7,honourable47 ,in putting up packets to send away1 either tie them round and across with red tape 7sealing them also7 or seal them without tying4 ,twine or cord may cut through the paper1 and is better omitted4 ,never put up any thing in newspaper4 ,beside the danger of soiling the articles inside1 it looks mean and disrespectful4 ,keep yourself provided with different sorts of wrapping-paper4 ,a large parcel should have more than one seal1 and the seal may be rather larger than for a letter4 ,,crossing ,,the ,,sea4--,the most usual voyage made by ,american ladies is across the ,atlantic2 and the time chosen for that voyage is generally in the spring or autumn4 ,a winter passage is seldom attempted by ladies2 and few that have tried it once are willing to undertake it a second time4 ,to those who are preparing to traverse the ocean that separates us from ,europe1 we hope the following hints may not be unacceptable4 ,we earnestly recommend that every lady who can afford to pay the additional price1 should engage1 at an early period1 a state-room exclusively to herself2 unless1 indeed1 she can share it with a near relation4 ,she will find the money well spent in securing the privacy and comfort of an apartment into which no one has a right to intrude2 besides the additional space she will thus obtain for such articles as she would like to have with her in her room4 ,no one who has not been at sea can imagine the perpetual and mutual annoyance of being confined to the small limits of a state-room with a stranger2 each incommoding the other all the time1 and each feeling herself under the continual surveillance of her companion2 both expected to make incessant sacrifices to the convenience of each other1 and perhaps only one of them having a disposition to submit to these sacrifices2 in which case she that is the most amiable is always the sufferer4 ,we believe it to be the rule in packet-ships that the first applicant for a passage is allowed the privilege of being the last to have a stranger put into her apartment4 ,and if the passengers are not numerous1 the fortunate first applicant may in this manner have a whole state-room without the extra charge4 ,but by offering this additional price on taking her passage1 she can always secure the exclusive possession of an entire state-room4 ,if you have an apartment exclusively to yourself1 the place of the second bed can be filled with boxes1 books1 c41 for which you would not otherwise have room4 ,but as no ship state-room is large enough to contain much baggage1 you should make your arrangements to wear during the voyage such articles of outside dress as will least require washing4 ,therefore1 let all light-coloured or white dresses be packed away in the trunks that are to remain below1 and not to be opened till the close of the voyage4 ,as ladies can have no washing done at sea1 it will be well to begin with such dresses as can be worn all the passage4 ,french silks are not good sea dresses1 7even when black17 for the salt-air shrivels1 spots1 and turns them rusty4 ,dark-coloured india silks1 or dark mousselines de laine1 or merinoes1 are much better4 ,dark chintzes1 with no white in the figure1 are convenient for common wear1 at sea as well as on shore4 ,muslin or bobbinet collars1 to be worn in the ever-damp sea-air1 should have no other trimming than an edging sewed on plain2 as quilled or pleated frills lose their stiffening immediately4 ,silk neck-kerchiefs1 or little shawls for the neck1 will be found very convenient as substitutes for collars2 and1 if of white silk1 they are extremely becoming4 ,or you may wear a broad1 thick white ribbon1 shaped with three diminishing pleats1 to fit in closely the back of the neck1 and crossed in front4 ,quilled or fluted cap-borders soon become limp and formless with the damp2 so also do gauze or glac ribbons4 ,sea-caps should have borders either simply gathered or laid on plain2 and their ribbons should be mantua1 lutestring1 or soft satin4 ,a cap lined all through with silk of a pretty colour1 will be very convenient at sea1 as it not only assists in keeping the damp air from the head1 but conceals the hair effectually2 and there are rough days when the motion of the ship renders it impossible to arrange the hair nicely4 ,a silk or madras handkerchief1 pinned up into a sort of small turban1 is sometimes worn at sea1 instead of caps4 ,they are very convenient1 but only becoming to pretty ladies4 ,it is colder at sea than on shore2 and even in summer1 the atmosphere of the ,atlantic is liable to be chilled for several days by the vicinity of floating icebergs1--even when these icebergs are not seen4 ,therefore1 be careful at any season1 to have in your state-room a sufficiency of warm clothing4 ,a spring-passage is generally colder than an autumn one2 and even in ,may it is sometimes found necessary1 when on the open ocean1 to dress as if it were winter4 ,flannel1 of course1 is indispensable2 so1 also1 is a large thick woollen shawl1 and a second shawl of lighter texture for mild weather4 ,a very convenient outside sea-dress is the garment or coat that is sometimes called a mandarine4 ,it should be made of very dark ,india silk1 which is soft1 strong1 and not liable to stain or spot like the silks of ,europe4 ,this dress should be very long and wide2 wadded and lined all through2 and made with large1 loose sleeves1 large sleeve-holes1 and a wrapper-body1 confined at the waist by a broad ribbon run into a casing1 and tied in front4 ,a mandarine can be put on over another dress without rumpling it2 and is far better than a cloak1 as it is warmer and more compact1 sits closer1 and is not so liable to be blown about by the wind4 ,at sea1 there are always days when a mandarine will be found very comfortable to wear1 even in the cabin4 ,no dress intended to be worn on a voyage should fasten behind1 as it is not always that a lady can procure the assistance of another person to do this for her4 ,gowns1 7or coat-dresses1 as they are frequently called17 such as fasten in front1 are the best habits for sea2 and there is now a well-known way of making wrappers that is both handsome and convenient1 and universally becoming4 ,fortunately1 corsets are now exploded2 and as they are no longer worn on shore1 of course no one would be so absurd as to endure them at sea4 ,jackets of flannel1 lined silk1 thick cotton1 or jean1 made without whalebones1 and to fasten in front1 are best suited to a voyage4 ,a flannel gown and a dark double-wrapper are indispensable in case of sickness4 ,your upper petticoat should be of dark linen1 worsted1 or silk4 ,if you have no mandarine1 take with you1 by all means1 a wadded silk petticoat1 and a pair of slightly-wadded silk inside-sleeves1 to be tied in beneath your gown-sleeves in chilly weather4 ,for this purpose1 have four tapes sewed to the top of each sleeve1 at equal distances1 and four corresponding tapes sewed to the inside of each arm-hole of your gowns4 ,the best sea-stockings are those of substantial1 unbleached cotton4 ,no others are so comfortable4 ,dark satin-ribbed cotton stockings are also good2 so are the black raw silk1 such as are shaggy inside4 ,take with you some very thick gray yarn stockings1 to put on when your feet are cold in bed1 and to draw on1 occasionally1 over your shoes and other stockings4 ,gaiter-boots1 and boots lined with fur1 are very comfortable when once on2 but at sea1 there is often some trouble in lacing or buttoning them4 ,shoes worn on ship-board should be thin-soled and roomy1 so that you may walk the deck easier1 and keep your feet better when the vessel rolls4 ,shoes of wadded silk are very pleasant at sea2 so are ,indian moccasins1 or carpet moccasins lined with wool4 ,take with you two or three pairs of woolly sheep-skin soles1 such as are coated on the under side with india-rubber varnish4 ,they are warm1 dry1 and water-proof2 can be slipped into your shoes or taken out1 as occasion may require2 and either for sea or shore1 are far superior to the cork soles also in use4 ,a sea-bonnet should have a deep1 close front1 and a cape or ruffle at the back of the neck4 ,the complexion is always liable to be injured by the salt air1 the glare of the sun1 and the bleak wind4 ,a quilted close bonnet of dark silk or satin1 lined with pink1 blue1 or lemon-colour1 may be made to look very pretty4 ,cane or whalebone being very apt to break in the wind1 it is best to run wired-satin piping-cord into the cases of a sea-bonnet1 and round the edge4 ,this will stiffen it sufficiently2 and being very elastic1 will keep it in shape without danger of breaking4 ,these bonnets should1 by all means1 have a large wadded cape attached to them4 ,at sea1 it is important to keep the back of the neck always covered1 for its exposure to the air may produce rheumatic pains in the head1 shoulders1 and face4 ,even in the cabin1 and at all times when on ship-board1 7except in decidedly warm weather17 it is prudent to wear a handkerchief of silk1 cashmere1 or velvet1 tied or pinned round the neck1 with a corner covering it closely behind4 ,provide yourself1 also1 with a pair or two of warm gloves4 ,on days when fire is most needed1 it is most difficult to have it in the cabin of a ship4 ,if the wind is strong1 it impedes the draught of the stove1 and fills the cabin with the smoke that is beaten down the chimney4 ,and if the vessel rolls much1 7as she always will in rough weather17 there is danger of the fire falling about the floor2 and to prevent accidents from this cause1 it is deemed safest to extinguish it entirely1 or else not to kindle it at all4 ,the passengers must depend chiefly on their clothing for warmth enough to make them tolerably comfortable1--particularly if they cross the ocean early in the spring or late in the autumn4 ,but1 as we before observed1 a spring-passage is always the coldest4 ,in the autumn1 there is no danger of meeting with icebergs4 ,also1 the ocean-water still retains a portion of the warmth communicated to it by the summer sun2 while1 in the spring1 it remains a long while chilled from the cold of the preceding winter4 ,as dressing on ship-board is always more or less troublesome and inconvenient1 on account of the motion of the vessel1 and must generally be done in a sitting posture1 it is well to make one dressing suffice for the day4 ,when packing to go on board1 select such articles as are indispensable for use during the voyage1 and put them all into one trunk1 which must not be too large to keep in your state-room4 ,you will find drawers there1 in which you can place your caps1 collars1 handkerchiefs1 and other light articles4 ,have a strong linen clothes-bag1 with a drawing-string at the top1 to hang up on one of the pegs or hooks in your apartment4 ,the remainder of your baggage must be put below1 in the place appropriated to stowing away the trunks of the passengers1 with the understanding that they are to remain there all the voyage4 ,however pleasant you may find it to stay on deck1 it is best1 as soon as you get on board1 to go to your state-room1 and make your arrangements there1 lest you should be rendered incapable of doing so by the approach of sea-sickness2 an event that may usually be expected within an hour after the vessel gets under-way1 if she sails from ,new ,york or ,boston1 or any port in the vicinity of the ocean4 ,take out of your trunk your night-clothes1 your easiest slippers1 and whatever articles you may require for immediate use2 and place them where they can be directly accessible4 ,some few ladies1 as well as gentlemen1 cross the ocean without being in the least troubled with sea-sickness2 and very many only suffer from it during the first two or three days1 and are then perfectly well during the remainder of the passage1 however stormy it may be4 ,if you should incline to be sick1 it will be nearly useless to struggle against it the first day or two4 ,you may try as a preventive1 or as an early remedy when the first symptoms come upon you1 a lump of loaf-sugar placed in the bottom of a wine-glass1 with just as much brandy poured on as will be sufficient to dissolve it1 so that it can be eaten with a tea-spoon4 ,if taken in time1 this frequently succeeds2 and it rarely fails in the short sickness that is sometimes felt in excursions down in the bay of ,new ,york2 or in ,boston harbour1 when the water is rough2 or in going round ,point ,judith2 or in a trip by sea to any of the coast bathing-places4 ,if you find your sickness increasing1 give up to it for a day or two2 and you will afterwards feel much the better for it4 ,for the first two days you need take no nourishment but chicken-water4 ,avoid lemonade1 oranges1 all other acids1 and every sort of warm drink4 ,be careful1 while you are sick1 not to taste any thing that you may like to eat afterwards1 as it will give you a disgust to it during the remainder of the voyage4 ,for the same reason1 it is well not to use cologne-water1 or any very fine perfume during your sickness4 ,liquid camphor1 sprinkled over the bed and floor1 will be found more refreshing and purifying to the atmosphere than any thing else that you can take with you4 ,the third day 7if not before7 you ought to make every possible exertion to go on deck1 as you will be losing strength by remaining in bed2 and as long as you keep your head in a recumbent posture1 you will not become accustomed to the motion of the vessel4 ,also1 on the third day1 endeavour to eat a small portion of solid1 relishing food--such as a piece of broiled ham1 or the lean of salt beef1 with a slice of dry toast4 ,we have known what is called the tone of the stomach restored after sea-sickness by a little of the sailors' salt beef and biscuit4 ,something of this sort is always more effective than light or delicate food4 ,it will be well before you embark1 to provide yourself with a box of that excellent medicine known as ,lady ,webster's 7or ,lady ,crespigny's7 pills4 ,they are called by both names2 probably because both these ladies patronized them in ,england4 ,you may take one every night immediately after supper4 ,in ,philadelphia they are made according to the best recipe by ,j4 ,c4 ,turnpenny1 druggist1 corner of ,spruce and ,tenth streets4 ,you may find a clay-ball for the removal of grease spots very useful to keep in your room2 as1 when the ship is rolling1 greasy substances are frequently spilt on dresses4 ,take with you and keep always in your apartment1 a life-preserver1 in case of being wrecked in sight of land2 and it may really save your life by buoying you up1 and floating you to the shore4 ,it is said that a man's hat1 laid brim downwards1 and tied up in a shawl or pocket-handkerchief1 and then fastened round the waist1 will keep a person above water long enough to prevent drowning1 if not far from the beach4 ,the ladies of ,new ,york and ,boston1 and of other cities on the sea-board1 have it in their power to learn1 without danger or difficulty1 the art of swimming2 by subscribing to the salt-water baths1 and visiting them daily during the summer4 ,nothing will make a sea-voyage seem shorter or less monotonous1 than to be well provided with occupation--such as amusing and interesting books1 and a due portion of needle-work or knitting4 ,by all means take with you one or more blank-books for the purpose of noting down whatever you may wish to remember4 ,if you can keep a regular journal1 so much the better4 ,also1 the first day that you are able to write after getting to sea1 commence on a large sheet of paper1 a letter to one of your relations or friends1 having previously folded and directed it4 ,write but a few lines at first2 and every day add a little more to it1 giving the fresh dates4 ,it will always be ready 7requiring only a wafer to seal it7 in case you should have an opportunity of sending it by any vessel you may chance to meet1 on her way to the land you have left4 ,if no such chance offers during the voyage1 this diary-letter will at least be ready to transmit with those you write home directly after arriving at your destined post4 ,and your friends will be glad to have this concise transcript of your sea-life4 ,,breakfast1 ,,dinners1 ,,suppers1 ,,etc4 ,at the earnest request of numerous young housekeepers1 the author has been induced to offer the following hints for the selection of suitable articles in preparing breakfasts1 dinners1 and suppers4 ,they1 of course1 may be varied according to convenience1 taste1 and the size and circumstances of the family4 ,receipts for them all may be found either in the present work1 or in its predecessor1 8,miss ,leslie's ,directions for ,cookery40 ,,breakfasts ,,for ,,spring ,,and ,,summer4--,fresh shad broiled2 hashed mutton2 boiled eggs2 potatoes fried--,indian cakes2 rolls4 ,hashed veal2 broiled ham2 poached eggs2 mashed potatoes--,milk toast2 rolls4 ,fried cat-fish2 omelet2 cold boiled ham1 or smoked tongue--,rolls2 buttered toast4 ,veal cutlets2 stewed clams2 ham and eggs2 potatoes mashed--,rye batter cakes2 rolls4 ,clam fritters2 hashed veal2 cold ham2 potatoes--,milk toast2 muffins4 ,fresh shad broiled2 stewed chickens2 cream cheese--,indian batter cakes2 rolls4 ,mutton chops2 omelet2 boiled potatoes--,rice batter cakes2 muffins4 ,minced veal2 broiled ham2 poached eggs2 cream cheese--,milk toast2 rolls4 ,pickled salmon2 broiled chickens2 eggs--,indian cakes2 milk toast4 ,stewed chickens2 broiled ham with eggs2 mashed potatoes--,rye batter cakes2 rolls4 ,fried egg-plant2 tongue or ham toast2 pepper-grass--,indian batter cakes2 rolls4 ,broiled chickens2 pork cheese2 potatoes sliced and fried--,rye batter cakes2 muffins4 ,stewed pigeons2 young corn omelet2 mashed potatoes--,flannel cakes2 toast4 ,clam fritters2 stewed egg-plant2 broiled tomatoes--,rice cakes2 rolls4 ,broiled chickens2 mock oysters of corn2 cold ham--,milk toast2 muffins4 ,hashed veal2 ham omelet2 cucumbers2 pepper-grass--,rice cakes2 muffins4 ,birds with mushrooms2 soft omelet2 sliced ham or tongue--,flannel cakes2 toast4 ,tongue or ham toast2 stewed mushrooms2 cucumbers--,indian batter cakes2 rolls4 ,fresh mackerel broiled2 potatoes2 young corn omelet--,rice cakes2 rolls4 ,broiled ham with poached eggs2 fried chickens2 cucumbers--,rye batter cakes2 toast4 ,stewed chickens2 fried sweet potatoes2 broiled tomatoes--,flannel cakes2 rolls4 99 99 99 99 99 ,in warm weather fresh fruit 7thoroughly ripe1 and eaten with sugar7 is an agreeable and wholesome addition to the breakfast table4 ,fruit-jam1 marmalade1 and honey may be introduced at any season4 ,,autumn ,,and ,,winter ,,breakfasts4--,pigeons stewed with mushrooms2 fried sweet potatoes2 broiled tomatoes--,muffins2 milk toast4 ,fresh fish broiled2 cold ham2 potatoes--,indian cakes2 rolls4 ,oysters stewed or fried2 broiled ham with poached eggs--,toast2 rolls4 ,broiled chickens2 ham omelet2 broiled tomatoes--,indian cakes2 toast4 ,stewed chickens2 egg-plant sliced and fried2 potatoes--,rice batter cakes2 rolls4 ,hashed duck2 ham broiled2 poached eggs--,flannel cakes2 toast4 ,oyster fritters2 cold ham or tongue2 sweet potatoes sliced and broiled--,indian cakes2 rolls4 ,mutton chops2 broiled tomatoes2 pickled salmon--,rice batter cakes2 toast4 ,beef-steaks2 stewed oysters2 boiled potatoes--,indian cakes2 muffins4 ,stewed chickens2 sausages2 mashed potatoes--,rolls2 toast4 ,broiled chickens2 liver pudding sliced2 potatoes--,buckwheat cakes2 rolls4 ,hashed veal2 pig's feet fried2 potatoes--,buckwheat cakes2 toast4 ,venison steaks2 broiled sweet potatoes2 eggs--,indian batter cakes2 rolls4 ,venison pasty2 fried smelts2 mashed potatoes--,buckwheat cakes2 toast4 ,minced cod-fish1 drest with eggs1 parsnips1 onions1 butter1 c42 sausages2 boiled potatoes--,indian cakes2 rolls4 99 99 99 99 99 ,in cold weather1 small hominy1 boiled1 is often introduced at breakfast tables--also indian mush1 to be eaten with butter and molasses4 ,we subjoin a receipt for pumpkin mush1 an excellent and wholesome breakfast dish4 ,,pumpkin ,,mush4--,pour into a clean pot1 two quarts or more of good milk1 and set it over the fire4 ,have ready some pumpkin stewed very soft and dry2 mashed smooth1 and pressed in a cullender till all the liquid has drained off4 ,then measure a large pint of the stewed pumpkin2 mix with it a piece of fresh butter1 and a tea-spoonful of ground ginger4 ,stir it gradually into the milk1 as soon as it has come to a boil4 ,add1 by degrees1 a large pint or more of indian-meal1 a little at a time1 stirring it in1 very hard1 with the mush-stick4 ,if you find the mush too thin1 as you proceed1 add1 in equal portions1 more pumpkin and more indian-meal1 till it becomes so thick you can scarcely stir it round4 ,after it is all thoroughly mixed1 and has boiled well1 it will be greatly improved by diminishing the fire a little1 or hanging the pot higher up1 so as to let it simmer an hour or more4 ,mush can scarcely be cooked too much4 ,eat it warm with butter and molasses1 or with rich milk4 ,it is very good at luncheon in cold weather4 ,after boiling small hominy1 drain off the water1 and leave the dish uncovered4 ,if covered up1 the condensation of the steam will render the hominy thin and washy4 ,,breakfast ,,parties4--,black tea2 green tea2 coffee2 chocolate2 hot cakes of various sorts2 omelets2 birds2 game2 oysters1 stewed1 fried1 and pickled2 cold tongue2 cold ham2 biscuit sandwiches2 boned turkey1 cold2 potted or pickled lobster2 raised ,french pie2 pigeon1 partridge1 or moorfowl pie2 mushrooms fried1 broiled1 or stewed2 jellies2 marmalade2 honey2 fresh fruit1 or sweetmeats1 according to the season2 a large almond sponge-cake4 ,the table decorated with flowers4 99 99 99 99 99 ,at a breakfast party the dress of the ladies should be more simple than at a dinner or a supper party4 ,,economical ,,dinners ,,for ,,small ,,families4--,the receipts for these plain dishes are generally to be found in ,miss ,leslie's 8,directions for ,cookery10 a work to which the present book is supplemental4 ,,spring4--,boiled ham2 spinach2 asparagus2 poke2 potatoes#cfi-99--,rhubarb pie4 #cfi-99 ,there is no necessity for repeating the mention of potatoes4 ,it will of course be understood that potatoes should constitute a portion of every dinner4 ,also that pickles should always be on the table with beef and mutton4 ,veal cutlets2 cold ham2 spinach2 turnips2 poke2 asparagus--,baked batter pudding4 ,broiled halibut cutlets2 cold ham2 spinach2 turnips2 asparagus--,boiled indian pudding4 ,calf's liver fried with ham2 asparagus2 turnips2 poke2 spinach--,rhubarb pudding4 ,boiled leg of mutton2 stewed onions2 turnips2 carrots--,baked rice pudding4 ,family soup2 fried ham and eggs2 asparagus2 beets2 spinach--,baked indian pudding4 ,corned beef2 cabbage2 carrots2 stewed onions2 beets--,fritters4 ,broiled shad2 cold corned beef2 carrots2 spinach2 asparagus--,eastern pudding4 ,veal pie2 fried ham and eggs2 asparagus2 spinach2 turnips--,gooseberry fool4 ,roast veal2 peas2 asparagus2 spinach--,gooseberry pudding4 ,boiled rock-fish2 hashed veal2 peas2 spinach2 asparagus--,farmer's rice pudding4 ,boiled ham2 peas2 beans2 spinach--,gooseberry pie4 ,veal soup2 cold ham2 stewed onions2 beans2 peas--,currant pie4 ,roast beef2 horse-radish2 peas2 beans2 asparagus--,custard in a dish4 ,fresh cod-fish boiled2 cold roast beef2 horse-radish2 peas2 beans2 spinach--,eastern pudding4 ,mutton soup2 the meat that was boiled in it2 stewed onions2 turnips2 suet dumplings--,currant pie4 ,roast lamb with mint-sauce2 asparagus2 peas2 spinach--,custard in a dish4 ,boiled black-fish2 cold roast lamb2 spring salad2 beans2 peas--,gooseberry pudding4 ,green pea-soup2 veal cutlets2 salad2 peas2 beans--,currant pie4 ,boiled ham2 fried chickens2 peas2 beans2 salad--,fritters or pancakes4 ,roast fillet of veal2 cold ham2 peas2 beans2 salad--,gooseberry pie4 ,hashed veal2 broiled ham with eggs2 peas2 beans--,boiled indian pudding4 ,boiled sea-bass2 beef-steaks2 onions2 beans2 peas--,currant pie4 ,stewed breast of veal2 fried ham with eggs2 peas2 beans--,gooseberry pudding4 ,fresh cod-fish boiled2 mutton chops2 stewed onions2 beans2 peas--,baked batter pudding4 ,baked beef with a batter pudding under it2 beans2 peas--,gooseberry pie4 ,broiled mackerel2 stewed mutton2 stewed onions2 beans2 peas--,boiled rice pudding4 ,boiled halibut2 beef-steaks2 onions2 beans2 peas--,currant pudding4 ,salt cod-fish2 stewed onions2 veal cutlets2 beans2 peas--,baked rice pudding4 ,,plain ,,dinners ,,for ,,summer4--,clam soup2 beef-steaks2 stewed onions2 peas2 beans2 summer cabbage--,cherry pie4 ,boiled ham2 veal cutlets2 cucumbers2 beans2 peas--,custard pudding4 ,cat-fish soup2 cold ham2 cucumbers2 peas2 beans--,cherry pie4 ,stewed fillet of veal2 cold ham2 squashes2 beans2 beets--,batter pudding1 baked4 ,boiled black-fish2 beef-steak pie2 squashes2 beans2 beets--,cherry pudding4 ,fried sea-bass2 stewed knuckle of veal2 cucumbers2 squashes2 beans--,raspberry pudding4 ,boiled mackerel2 beef-steaks2 onions2 cucumbers2 beans2 squashes--,baked rice pudding4 ,clam soup2 stewed fillet of veal2 cucumbers2 beets2 fried egg-plant--,sweet potatoe pudding4 ,beef-steaks with stewed onions2 boiled crabs2 cucumbers2 squashes2 boiled corn--,raspberry pie4 ,stewed leg of mutton2 turnips2 squashes2 beets2 cucumbers--,blackberry pie4 ,boiled ham2 clam fritters2 beans2 summer cabbage2 corn--,custard pudding4 ,clam pie2 cold ham2 sweet potatoes2 lima beans2 squashes--,boiled batter pudding4 ,boiled fowls2 fried ham and eggs2 lima beans2 sweet potatoes2 beets--,raspberry pie4 ,roast ducks2 stewed egg-plant2 lima beans2 sweet potatoes2 turnips--,custard4 ,boiled leg of mutton2 nasturtian sauce2 turnips2 tomatoes2 beets--,blackberry pie4 ,pilau2 clam pie2 lima beans2 mashed turnips2 tomatoes--,boiled indian pudding4 ,beef-steak pie2 stewed egg-plant2 turnips2 lima beans2 boiled corn--,boiled rice pudding4 ,boiled rock-fish2 stewed breast of veal2 sweet potatoes2 tomatoes2 lima beans--,green corn pudding4 ,roast pig with apple sauce2 turnips2 lima beans2 sweet potatoes--,raspberry pie4 ,boiled ham2 fried chickens2 lima beans2 tomatoes2 boiled corn--,green gage pie4 ,pot-pie2 mashed turnips2 lima beans2 sweet potatoes2 cucumbers--,fritters4 ,fried sea-bass2 boiled fowls2 cauliflower2 tomatoes2 lima beans--,peach pie4 ,roast ducks2 cauliflower2 tomatoes2 lima beans--,green gage pudding4 ,boiled ham2 clam fritters2 summer cabbage2 lima beans--,apple pie4 ,fried chickens2 cold ham2 cauliflower2 tomatoes2 sweet potatoes--,sweet potatoe pudding4 ,fried calf's liver2 cold ham2 chitterlings or calf's tripe2 tomatoes2 cauliflower2 sweet potatoes--,peach pie4 ,stewed beef's heart2 clam fritters2 sweet potatoes2 tomatoes2 squashes--,squash pudding4 ,corned beef2 cabbage2 carrots2 stewed onions2 tomatoes--,plum pie4 ,veal cutlets2 cold corned beef2 tomatoes2 squashes2 boiled corn--,blackberry pudding4 ,harico of mutton2 fried chickens2 sweet potatoes2 lima beans2 beets2 boiled corn--,peach pudding4 ,chowder2 mutton chops2 turnips2 stewed tomatoes2 boiled corn--,huckleberry pudding4 ,stewed breast of veal2 tomatoes2 cauliflower2 lima beans--,green gage pudding4 ,clam pie2 veal cutlet2 lima beans2 boiled corn--,boiled indian pudding4 ,halibut cutlets2 roasted beef's heart2 tomatoes2 sweet potatoes2 boiled corn--,plum pie4 ,cat-fish soup2 chicken pie2 beans2 peas2 tomatoes--,raspberry pudding boiled4 99 99 99 99 99 ,sea-shore dinner4--,chowder2 crabs2 broiled mackerel2 potatoes--,raisin pudding4 ,,plain ,,dinners ,,for ,,autumn4--,fresh pork1 stewed with sweet potatoes2 lima beans2 tomatoes2 corn--,plum pie4 ,roast ducks2 stewed egg-plant2 tomatoes2 lima beans2 squashes2 turnips--,peach pie4 ,ochra soup2 beef-steaks2 tomatoes2 lima beans2 sweet potatoes--,sweet potatoe pudding4 ,roast leg of pork1 with apple sauce2 sweet potatoes2 lima beans--,custard4 ,rabbit soup2 boiled ham2 cauliflower2 lima beans2 tomatoes--,peach pie4 ,ham pie2 veal cutlets2 salsify2 sweet potatoes2 lima beans--,peach pudding4 ,rabbit pot-pie2 broiled ham with eggs2 lima beans2 sweet potatoes--,baked bread pudding4 ,pigeon soup2 beef-steaks2 onions2 tomatoes2 lima beans2 sweet potatoes--,apple pie4 ,stewed beef2 tomatoes2 turnips2 salsify2 sweet potatoes2 turnips--,bread and butter pudding4 ,ox-tail soup2 fried rabbits2 lima beans2 beets2 sweet potatoes--,peach pie4 ,roast leg of mutton2 stewed onions2 russian turnips2 beets--,apple rice pudding4 ,mutton harico2 fried chickens2 turnips2 salsify2 lima beans--,eastern pudding4 ,pork and beans2 stewed rabbits2 tomatoes2 sweet potatoes2 russian turnips--,boiled indian pudding4 ,oyster soup2 roast goose with apple sauce2 turnips2 sweet potatoes--,sweet potatoe pudding4 ,boiled fowls with celery sauce2 oyster fritters2 turnips2 sweet potatoes2 winter-squash--,apple pie4 ,roast pork with apple sauce2 turnips2 salsify2 tomatoes2 sweet potatoes--,baked batter pudding4 ,roast beef with horse-radish2 sweet potatoes2 turnips2 tomatoes2 cold-slaw--,baked apple pudding4 ,mutton soup2 the meat that was boiled in it2 hashed beef2 turnips2 beets2 tomatoes--,baked rice pudding4 ,fresh pork stewed with parsnips2 turnips2 winter-squash or cashaw--,apple dumplings4 ,beef bouilli2 oyster fritters2 turnips2 stewed onions2 winter-squash--,apple pie4 ,stewed leg of mutton2 russian turnips2 sweet potatoes2 salsify--,baked bread pudding4 ,hashed mutton2 fried ham with eggs2 turnips2 tomatoes2 winter-squash--,apple pudding1 boiled4 ,beef-steak pot-pie2 turnips2 tomatoes2 stewed pumpkin--,fritters or pancakes4 ,boiled corned pork2 cabbage2 winter-squash2 turnips--,bread and butter pudding4 ,roast mutton2 turnips2 cold-slaw2 beets2 tomatoes--,boiled rice pudding4 ,bean soup2 cassarole of mutton2 turnips2 beets2 cold-slaw--,apple pie4 ,pork pie with apples in it2 veal cutlets2 turnips2 beets2 tomatoes--,boiled indian pudding4 ,corned beef2 cale cannon2 tomatoes2 beets2 turnips2 carrots--,indian fritters4 ,cold corned beef2 tripe and oysters2 stewed onions2 cold-slaw--,pumpkin pudding4 ,fresh beef stewed with parsnips2 tomatoes2 turnips2 beets--,baked rice pudding4 ,boiled ham2 cabbage2 tomatoes2 stewed pumpkin2 turnips--,apple pie4 ,stewed beef's-heart2 cold ham2 winter-squash2 beets--,eastern pudding4 ,pigeon pie2 smoked tongue2 winter-squash2 turnips--,apple rice pudding4 ,ox-tail soup2 veal cutlets2 turnips2 tomatoes2 winter-squash--,dried peach pudding4 ,,plain ,,dinners ,,for ,,winter4--,boiled ham2 cabbage2 beets2 cold-slaw2 hominy--,apple pie4 ,chicken pie2 cold ham2 turnips2 beets2 hominy--,boiled batter pudding4 ,pease soup2 beef-steaks2 onions2 turnips2 beets2 cold-slaw--,baked rice pudding4 ,roast goose with apple sauce2 turnips2 beets2 winter-squash--,cranberry pie4 ,pork and beans2 stewed fowl2 winter-squash2 turnips--,eastern pudding4 ,salt cod-fish with onions and eggs2 parsnips2 pigeon dumplings2 turnips2 beets--,apple pie4 ,pickled pork with pease-pudding2 winter-squash2 hominy--,molasses pie4 ,roast turkey with cranberry sauce2 turnips2 winter-squash2 salsify--,custard pudding4 ,pork pie with apples2 oyster fritters2 turnips2 stewed pumpkin--,boiled bread pudding4 ,round of beef stewed2 parsnips2 cale cannon2 carrots2 turnips--,baked indian pudding4 ,fried rabbits2 cold beef2 turnips2 winter-squash2 hominy--,boiled batter pudding4 ,pot-pie2 winter-squash2 turnips2 beets--,pumpkin pudding4 ,boiled corned pork with indian dumplings2 stewed pumpkin2 turnips--,baked bread pudding4 ,bean soup2 beef-steaks2 onions2 turnips2 winter-squash--,squash pudding4 ,boiled leg of mutton with nasturtian sauce2 turnips2 stewed pumpkin2 hominy--,pumpkin pudding4 ,salt cod-fish2 onions2 eggs2 parsnips2 pork-steaks--,apple pot-pie4 ,boiled ham2 cabbage2 winter-squash2 hominy--,dried peach pie4 ,pilau2 mutton chops2 turnips2 winter-squash2 cold-slaw--,apple bread pudding4 ,roast fowls2 turnips2 winter-squash2 salsify--,cranberry pie4 ,roast beef2 horse-radish2 winter-squash2 turnips2 cold-slaw--,pumpkin pudding4 ,family soup2 veal cutlets2 turnips2 winter-squash2 parsnips--,dried apple pie4 ,roast pork2 apple sauce2 turnips2 stewed pumpkin2 parsnips--,baked rice pudding4 ,beef-steak pudding2 fried ham and eggs2 turnips2 winter-squash--,rice custard4 ,boiled fowls2 oyster fritters2 turnips2 winter-squash--,carrageen blanc-mange4 ,beef-steak pot-pie2 turnips2 parsnips2 winter-squash--,apple bread pudding4 ,corned beef2 cabbage2 turnips2 carrots2 beets--,indian fritters4 ,stewed rabbits2 cold corned beef2 cale cannon2 winter-squash2 parsnips--,boiled indian pudding4 ,ox-tail soup2 roast leg of mutton2 turnips2 winter-squash2 parsnips--,apple dumplings4 ,beef-steaks broiled2 mutton harico2 onions2 hominy2 turnips2 beets--,indian fritters4 99 99 99 99 99 ,christmas dinner4--,roast turkey2 cranberry sauce2 boiled ham2 turnips2 beets2 winter-squash--,mince pies4 99 99 99 99 99 ,new ,year's dinner4--,a pair of roast geese with apple sauce2 smoked tongue2 turnips2 cold-slaw2 winter-squash--,plum pudding4 ,,very ,,nice ,,family ,,dinners ,,for ,,spring4--,spring soup2 roast fillet of veal2 7potatoes always27 peas2 stewed spinach--,rhubarb pie2 custards4 ,stewed rock-fish2 roast lamb with mint sauce2 peas2 asparagus2 poke--,gooseberry pie2 boiled custard4 ,clam soup2 roast loin of veal2 stewed peas2 spinach2 asparagus--,tapioca pudding2 gooseberry fool4 ,stewed sea-bass2 roast beef2 stewed spinach2 stewed peas2 asparagus2 beets--,currant pie2 custards4 ,stewed halibut2 chicken pie2 stewed peas2 stewed beans2 asparagus--,boiled lemon pudding2 gooseberry pie4 ,green pea soup2 roast fillet of veal2 beans2 peas2 asparagus--,gooseberry pudding2 boiled custard4 ,boiled ham2 roast ducks with apple sauce2 stewed peas2 beans2 asparagus--,currant pie2 green custard4 ,cat-fish soup2 roast lamb with mint sauce2 peas2 asparagus2 spinach--,ground rice pudding2 gooseberry fool4 ,clam pie2 roast loin of veal2 stewed peas2 asparagus2 stewed spinach--,currant pudding2 red custard4 ,maccaroni soup2 roast ducks with apple sauce2 peas2 asparagus2 spinach--,currant pie2 gelatine custard4 ,baked shad2 stewed fillet of veal2 peas2 asparagus2 spinach--,souffl pudding2 gooseberry pie4 ,roast lamb with mint sauce2 clam-sweetbreads2 peas2 beans2 asparagus--,ground rice pudding2 currant pie4 ,corned fillet of veal2 clam pie2 stewed peas2 spinach2 beans2 asparagus--,gooseberry pudding2 green fritters4 ,roast beef2 stewed sweetbreads with oysters2 beans2 peas2 asparagus--,gelatine blanc-mange2 gooseberry fool4 ,halibut cutlets2 stewed lamb2 peas2 beans2 asparagus2 beets--,maccaroni pudding2 currant pie4 ,boiled ham2 fowl and oysters2 asparagus2 spinach2 peas--,gooseberry pie2 custards4 ,green pea soup2 chicken pie2 broiled ham2 peas2 asparagus2 beans--,biscuit pudding2 gooseberry fool4 ,,family ,,dinners ,,for ,,summer--,,very ,,nice4--,fresh salmon stewed2 roast ducks with stewed currant sauce2 beans2 peas2 turnips--,cherry pie2 custards4 ,clam soup2 roast fowls2 peas2 turnips2 beans--,raspberry charlotte2 green fritters4 ,boiled ham2 sweetbreads with cauliflowers2 lima beans2 tomatoes2 baked egg-plant--,sunderlands2 strawberries and cream4 ,roast fillet of veal2 smoked tongue2 lima beans2 tomatoes2 stewed egg-plant--,sweet potatoe pudding2 flavoured curds and whey4 ,baked salmon2 terrapin veal2 chicken pie2 sweet potatoes2 lima beans2 tomatoes--,charlotte pudding2 strawberries and cream4 ,chickens stewed whole2 boiled ham2 summer cabbage2 beans2 sweet potatoes--,maccaroni pudding2 raspberries and cream4 ,roast beef2 fried chickens2 cauliflowers2 tomatoes2 lima beans2 sweet potatoes--,cherry pie2 custards4 ,roast ducks with currant sauce2 smoked tongue2 stewed onions2 lobster salad2 stewed beans2 peas--,boiled lemon pudding2 strawberries and cream4 ,boiled ham2 tomato chickens2 beans2 turnips2 egg-plant2 sweet potatoes--,sweet potatoe pudding2 raspberries and cream4 ,clam pie2 stewed wild ducks2 sweet potatoes2 turnips2 squashes2 egg-plant--,peach pie2 custards4 ,salmon cutlets2 chicken pie2 smoked tongue2 lima beans2 sweet potatoes2 squashes--,sweet potatoe pudding2 floating island4 ,chicken gumbo2 boiled ham2 young corn omelet2 lima beans2 sweet potatoes--,peach pie2 flavoured curds and whey4 ,roast pig with apple sauce2 chicken pie2 lima beans2 tomatoes2 young corn omelet--,charlotte pudding2 custard4 ,ochra soup2 roast beef2 tomatoes2 lima beans2 squashes2 turnips--,squash pudding2 fritters4 ,stewed sea-bass2 boiled ham2 clam fritters2 sweet potatoes2 tomatoes2 lima beans--,peach pie2 boiled custard4 ,baked salmon-trout2 pigeon pie2 tomatoes2 lima beans2 sweet potatoes2 cucumbers--,sweet potatoe pudding2 peaches and cream4 99 99 99 99 99 ,sea-shore dinner4--,oyster soup2 clam pie2 stewed rock-fish2 crabs2 mashed potatoes--,boiled lemon pudding4 ,,very ,,nice ,,autumn ,,dinners ,,for ,,families4--,autumn soup2 ,roast fowls2 smoked tongue2 lima beans2 squashes2 sweet potatoes--,sweet potatoe pudding2 apple pie4 ,italian pork2 roast ducks with apple sauce2 squashes2 egg-plant2 lima beans--,peach pie2 gelatine custard4 ,oyster soup2 roast beef2 sweet potatoes2 squashes2 egg-plant2 lima beans--,quince pudding2 bread fritters4 ,sea-bass with tomatoes2 boiled ham2 pigeon pie2 sweet potatoes2 stewed red cabbage2 lima beans--,squash pudding2 preserved peaches4 ,ham pie2 sweetbreads with oysters2 sweet potatoes2 lima beans2 egg-plant--,boiled lemon pudding2 preserved quinces4 ,rabbit soup2 roast beef2 cold-slaw2 lima beans2 tomatoes2 sweet potatoes--,sago pudding2 preserved tomatoes4 ,roast pork with apple sauce2 sweet potatoes2 lima beans2 egg-plant--,sweet potatoe pudding2 fritters4 ,boiled ham2 roast fowls2 stewed red cabbage2 turnips2 sweet potatoes2 lima beans--,squash pudding2 apple pie4 ,roast fillet of veal2 cold ham2 broccoli2 turnips2 lima beans2 sweet potatoes--,baked rice pudding2 preserved peaches4 ,stewed pork with sweet potatoes2 fried rabbits2 onions2 turnips2 lima beans--,peach pudding2 custards4 ,roast goose with apple sauce2 smoked tongue2 onions2 turnips2 lima beans2 sweet potatoes--,eve's pudding2 floating island4 ,oyster soup2 chicken pie2 beef-steaks2 onion sauce2 tomatoes2 turnips2 sweet potatoes--,sweet potatoe pudding2 preserved peaches4 ,roast fowls2 corned beef2 stewed red cabbage2 turnips2 tomatoes--,apple custard2 preserved tomatoes4 ,boiled rock-fish2 roast pork with apple sauce2 sweet potatoes2 turnips2 tomatoes--,baked apple pudding2 fritters4 ,oyster soup2 venison steaks2 tomato sweetbreads2 turnips2 sweet potatoes--,pumpkin pudding2 preserved tomatoes4 ,venison pie2 smoked tongue2 broccoli2 sweet potatoes2 turnips2 winter-squash--,eve's pudding2 fritters4 ,roast venison2 oyster fritters2 turnips2 sweet potatoes2 winter-squash--,apple pie2 boiled custard4 ,ochra soup2 roast fowls2 smoked tongue2 turnips2 sweet potatoes2 broccoli--,pumpkin pudding2 baked pears4 ,,winter ,,dinners ,,for ,,families--,,very ,,nice4--,winter soup2 roast beef2 stewed onions2 cold-slaw2 turnips--,apple pie2 custards4 ,boiled ham2 oyster pie2 turnips2 parsnips2 stewed pumpkin--,baked rice pudding2 preserved tomatoes4 ,chicken pot-pie2 oyster fritters2 turnips2 parsnips2 beets--,pumpkin pudding2 preserved peaches4 ,boiled turkey with oyster sauce2 smoked tongue2 turnips2 salsify2 beets--,cranberry pie2 custards4 ,roast fowls with cranberry sauce2 oyster fritters2 turnips2 beets2 winter-squash--,potatoe pudding2 preserved quinces4 ,bean soup2 roast pork with apple sauce2 turnips2 pumpkin2 beets--,pumpkin pudding2 preserved tomatoes4 ,roast beef2 scolloped oysters2 turnips2 parsnips2 stewed beets2 winter-squash--,cranberry pie2 boiled custard4 ,pease soup2 roast fowls2 turnips2 beets2 cold-slaw2 hominy2 winter-squash--,squash pudding2 baked apples4 ,roast turkey with cranberry sauce2 boiled ham2 winter-squash2 turnips2 salsify--,mince pudding2 lemon custards4 ,ham pie2 oyster fritters2 turnips2 winter-squash2 salsify2 stewed beets--,raisin pudding2 baked pears4 ,venison soup2 roast fowls2 stewed beets2 turnips2 winter-squash--,sago pudding2 baked apples4 ,roast venison with currant jelly2 chicken curry2 turnips2 winter-squash2 salsify--,cranberry pie2 custards4 ,roast fowls2 boiled corned beef2 cabbage2 carrots2 parsnips2 turnips--,apple pie2 boiled custard4 ,roast beef2 stewed fowls2 cold-slaw2 stewed beets2 turnips2 hominy2 salsify--,plum pudding2 cranberry pie4 ,soup la ,julienne2 roast goose with apple sauce2 scolloped oysters2 turnips2 stewed onions2 stewed beets--,pumpkin pudding2 preserved pears4 ,roast mutton2 chicken curry2 cold-slaw2 beets2 turnips2 stewed pumpkin--,eve's pudding2 baked apples4 ,venison pasty2 fricasseed chickens2 turnips2 salsify2 winter-squash--,plum pudding2 preserved tomatoes4 ,roast beef2 fricasseed fowls2 cold-slaw2 beets2 turnips2 winter-squash--,mince pie2 custards4 ,boiled turkey with oyster sauce2 boiled ham2 stewed beets2 turnips2 cold-slaw--,pumpkin pudding2 baked apples4 ,bean soup2 cold ham2 roast fillet of veal2 stewed beets2 turnips2 winter-squash--,mince pie2 boiled custard4 ,a-la-mode beef2 scolloped oysters2 turnips2 carrots2 beets2 cold-slaw--,carrot pudding2 preserved pears4 99 99 99 99 99 ,christmas and ,new ,years' dinners4--,boiled turkey with oyster sauce2 two roast geese with apple sauce2 roasted ham2 chicken pie2 stewed beets2 cold-slaw2 turnips2 salsify2 winter-squash--,plum pudding2 mince pie2 lemon custards2 cranberry pie4 ,roast turkey with cranberry sauce2 boiled fowls with celery sauce2 boiled ham2 goose pie2 turnips2 winter-squash2 salsify2 cold-slaw2 beets--,mince pudding boiled2 lemon pudding baked2 pumpkin pudding4 ,mock turtle soup2 roast turkey with cranberry sauce2 boiled turkey with celery sauce2 roasted ham2 smoked tongue2 chicken curry2 oyster pie2 beets2 cold-slaw2 winter-squash2 salsify2 fried celery--,plum pudding2 mince pie2 calves'-feet jelly2 blanc-mange4 ,,company ,,dinners--,,spring4--#a4 ,oyster soup2 boiled sheep's-head fish2 roasted ham2 white fricassee2 chickens stewed whole2 terrapin veal2 sweetbread croquettes2 asparagus2 stewed peas2 stewed spinach2 fried celery2 maccaroni--,lemon pudding2 almond pudding2 calves'-feet jelly2 vanilla ice-cream4 #b4 ,maccaroni soup2 stewed rock-fish2 boiled ham2 brown fricassee2 veal rissoles2 chicken rice pudding2 larded sweetbreads2 asparagus loaves2 asparagus omelet2 ,french spinach2 ,french peas2 stewed beets--,rhubarb cups2 transparent pudding2 charlotte russe2 lemon ice-cream4 #c4 ,french white soup2 baked sheep's-head fish2 boiled ham2 lamb cutlets1 the ,french way2 roasted sweetbreads2 beef's tongue stewed2 ,french chicken pie2 maccaroni2 stewed peas2 stewed beans2 asparagus2 stewed spinach--,omelet souffl2 orleans pudding2 blanc-mange2 orange ice-cream4 #d4 ,fine clam soup2 halibut cutlets2 roasted ham2 brown fricassee2 broiled sweetbreads2 pigeon pie2 lobster rissoles2 asparagus omelet2 maccaroni2 lettuce peas2 asparagus2 ,french spinach2 potatoe snow--,boiled almond pudding2 sweetmeat fritters2 vanilla flummery2 cake syllabub4 #e4 ,green pea soup2 stewed sea-bass2 ,french ham pie2 baked tongue2 cutlets la ,maintenon2 fricasseed chickens2 maccaroni2 asparagus2 stewed peas2 stewed beans--,marietta pudding2 ,spanish blanc-mange2 calves'-feet jelly2 lemon ice-cream4 #f4 ,asparagus soup2 stewed halibut2 roasted ham2 chicken curry2 fricasseed sweetbreads2 terrapin veal2 chicken patties2 maccaroni2 lettuce peas2 potatoe snow2 stewed beans2 stewed beets--,lady's pudding2 green custard2 wine fritters2 gooseberry water-ice4 #g4 ,friar's chicken2 halibut cutlets2 boiled ham2 ,french chicken pie2 sweetbread croquettes2 lamb cutlets1 ,french way2 lobster patties2 ,columbus eggs2 ,french peas2 stewed beans2 stewed beets2 potatoe snow--,orleans pudding2 orange tarts2 pistachio cream2 iced jelly4 #h4 ,rich veal soup2 stewed carp2 boiled ham2 sweetbreads stewed with oysters2 roast ducks2 soft crabs2 chicken rice pudding2 stewed peas2 stewed beans2 stewed beets2 potatoe snow--,maccaroni pudding2 red custard2 chocolate cream2 almond ice-cream4 ,,company ,,dinners--,,summer4--#a4 ,duck soup2 fresh salmon stewed2 roasted ham2 ,french chicken pie2 veal olives2 sweetbreads with cauliflowers2 baked clams2 stewed lobster2 fried artichokes2 scolloped tomatoes2 lettuce peas2 stewed beans2 lettuce chicken salad--,pine-apple pudding2 currant ice2 iced jelly2 strawberries and cream4 #b4 ,pigeon soup2 cream trout2 baked tongue2 terrapin veal2 clam sweetbreads2 chicken curry2 roast ducks2 fried cauliflower2 ,french peas2 stewed beans2 lobster salad--,lady's pudding2 pine-apple tarts2 raspberry charlotte2 strawberry ice-cream4 #c4 ,the best clam soup2 roasted salmon2 boiled ham2 rice pie2 tomato chickens2 sweetbread croquettes2 veal olives2 lobster patties2 cauliflower maccaroni2 lima beans2 stuffed egg-plant2 sweet potatoes--,charlotte russe2 cherry water-ice2 vanilla blanc-mange2 iced jelly4 #d4 ,lobster soup2 baked salmon-trout2 tongue pie2 roast ducks2 fricasseed chickens2 sweetbreads with cauliflowers2 reed-birds2 lettuce peas2 stewed beans2 stewed beets2 ,sydney ,smith's salad--,almond pudding2 orange pudding2 vanilla ice-cream2 ,spanish blanc-mange4 #e4 ,maccaroni soup2 salmon steaks2 ,french ham pie2 chickens stewed whole2 white fricassee2 lobster rissoles2 tomato sweetbreads2 lima beans2 sweet potatoes2 young corn omelet2 potatoe snow2 fried cauliflower2 salad--,french charlotte2 vanilla blanc-mange2 lemon custards2 raspberry ice-cream4 #f4 ,rich white soup2 boiled salmon2 roasted ham2 stewed ducks2 boiled fowls2 plovers2 scolloped tomatoes2 lima beans2 sweet potatoes2 cauliflower omelet2 lobster salad--,marietta pudding2 raspberry charlotte2 iced jelly2 pistachio cream4 #g4 ,normandy soup2 roasted salmon2 boiled ham2 ,french chicken pie2 brown fricassee2 sweetbreads with cauliflowers2 lobster patties2 birds with mushrooms2 lima beans2 scolloped tomatoes2 sweet potatoes2 turnips2 stewed egg-plant2 salad--,orleans pudding2 maccaroni pudding2 ,spanish blanc-mange2 peach ice-cream4 #h4 ,mock turtle soup2 baked salmon2 roasted ham2 tongue pie2 fricasseed chickens2 stewed ducks2 plovers2 clam sweet breads2 broccoli and eggs2 sweet potatoes2 onion custard2 lima beans2 salad--,orange tarts2 charlotte russe2 maccaroni blanc-mange2 ,marlborough pudding2 lemon ice-cream4 99 99 99 99 99 ,sea-shore dinner4--,clam soup2 roast salmon2 boiled ham2 sea-coast pie2 stewed oysters2 fried oysters2 stewed lobster2 crabs2 baked clams2 mashed potatoes--,biscuit pudding2 sweetmeat fritters2 cake syllabub2 orange flummery4 ,,company ,,dinners--,,autumn4--#a4 ,mock turtle soup2 stewed rock-fish2 roasted ham2 boiled fowls2 stewed ducks2 fried rabbits2 stuffed egg-plant2 broccoli and eggs2 fried artichokes2 stewed mushrooms2 potatoe snow2 sweet potatoes--,chocolate pudding2 meringued apples2 cake syllabub2 peach ice-cream4 #b4 ,venison soup2 baked salmon-trout2 boiled ham2 ,french chicken pie2 roast ducks with cranberry sauce2 veal olives2 sweetbread omelet2 stewed red cabbage2 turnips2 onion custard2 sweet potatoes--,boiled almond pudding2 orange tarts2 sweetmeat fritters2 vanilla ice-cream4 #c4 ,rich brown soup2 sea-bass with tomatoes2 ham pie2 fricasseed chickens2 roast goose with apple sauce2 oyster omelet2 birds with mushrooms2 scolloped tomatoes2 cold-slaw2 sweet potatoes2 broccoli and eggs2 fried artichokes2 onion custard--,lady's pudding2 sweetmeat tarts2 lemon custards2 almond ice-cream4 #c4 ,normandy soup2 stewed rock-fish2 tongue pie2 roast fowls2 partridges in pears2 stewed ducks2 oyster loaves2 lima beans2 tomatoes broiled2 stewed mushrooms2 cold-slaw2 sweet potatoes--,orleans pudding2 orange custards2 ,spanish blanc-mange2 vanilla ice-cream4 #d4 ,soupe la ,julienne2 cream trout2 roasted ham2 stewed wild ducks2 tomato sweetbreads2 ,french oyster pie2 white fricassee2 mushroom omelet2 stewed red cabbage2 lima beans2 winter squash2 sweet potatoes2 turnips--,marrow pudding2 lemon custards2 meringued apples2 peach ice-cream4 #e4 ,the best oyster soup2 stewed rock-fish2 boiled ham2 roast wild ducks with currant jelly2 chicken rice pudding2 birds in a grove2 terrapin veal2 sweetbread croquettes2 turnips2 sweet potatoes2 onion custard2 broiled tomatoes--,vanilla flummery2 omelet souffl2 sweetmeat tarts2 lemon ice-cream4 #f4 ,meg ,merrilies soup2 boiled rock-fish2 roasted ham2 stewed wild ducks2 ,french oyster pie2 roasted pheasants2 ,columbus eggs2 mushroom omelet2 lima beans2 sweet potatoes2 turnips2 winter-squash2 beets--,orange flummery2 sweet potatoe pudding2 calves' feet jelly2 lemon ice-cream4 #g4 ,rich white soup2 sea-bass with tomatoes2 baked tongue2 roast goose with apple sauce2 fricasseed fowls2 venison steaks with currant-jelly2 oyster omelet2 broiled mushrooms2 turnips2 sweet potatoes2 winter-squash2 lima beans--,cocoa-nut pudding2 sweetmeat tarts2 lemon custards2 chocolate ice-cream4 #h4 ,hare or rabbit soup2 stewed rock-fish2 boiled ham2 pigeon pie2 roast fowls2 brown fricassee2 partridges in pears2 woodcocks2 oyster loaves2 turnips2 sweet potatoes2 winter-squash2 beets2 cold-slaw--,sweet potatoe pudding2 orange tarts2 whipped cream2 ,spanish blanc-mange4 ,,company ,,dinners--,,winter4--#a4 ,mulligatawny soup2 fresh cod-fish fried2 boiled ham2 roast turkey with cranberry sauce2 fowls stewed whole2 oyster pie2 potatoe snow2 turnips2 parsnips2 winter-squash--,cocoa-nut pudding2 lemon pudding2 mince-pie2 calves' feet jelly4 #b4 ,clear gravy soup2 stewed rock-fish2 roasted ham2 boiled turkey with oyster sauce2 venison pie2 brown fricassee2 sweet potatoes2 turnips2 parsnips2 beets--,orange pudding2 almond pudding2 meringued apples2 chocolate cream4 #c4 ,venison soup2 fresh cod-fish boiled2 smoked tongue2 pair of roast geese with apple sauce2 oyster pie2 ,french stew of rabbits2 turnips2 potatoe snow2 parsnips2 onion custard2 beets--,transparent pudding2 orange tarts2 mince-pie2 floating island4 #d4 ,mock turtle soup2 boiled rock-fish2 ham pie2 smoked tongue2 roast turkey with cranberry sauce2 boiled fowls with celery sauce2 oyster loaves2 sweetbread croquettes2 turnips2 parsnips2 beets2 maccaroni--,charlotte russe2 mince-pie2 calves' feet jelly2 blanc-mange4 #e4 ,rich brown soup2 fresh cod-fish stewed2 boiled ham2 venison roasted2 red-head ducks with currant jelly2 oyster patties2 veal rissoles2 turnips2 parsnips2 beets2 winter-squash2 cold-slaw--,mince-pudding2 omelet souffl2 orange flummery2 vanilla ice-cream4 #f4 ,rich white soup2 fresh cod-fish fried2 roasted ham2 venison pie2 boiled turkey with oyster sauce2 partridges in pears2 chicken rice pudding2 potatoe snow2 beets2 turnips2 winter-squash2 stewed red cabbage--,plum pudding2 chocolate blanc-mange2 cocoa-nut cream2 apple-jelly4 #g4 ,meg ,merrilies soup2 stewed rock-fish2 boiled ham2 canvas-back ducks roasted2 ,french oyster pie2 fricasseed chickens2 veal olives2 winter-squash2 potatoe snow2 beets2 turnips2 maccaroni--,orange pudding2 cocoa-nut pudding2 cake syllabub2 chocolate ice-cream4 #h4 ,maccaroni soup2 fresh cod-fish stewed2 smoked tongue2 canvas-back ducks stewed2 partridge pie2 fricasseed fowls2 stewed sweetbreads with oysters2 turnips2 potatoe snow2 parsnips2 beets2 cold-slaw--,orleans pudding2 ,italian charlotte2 apple compote2 orange-jelly4 99 99 99 99 99 ,christmas dinners4--,mock turtle soup2 stewed rock-fish2 roasted ham2 roasted venison with currant-jelly2 boiled turkey with oyster sauce2 roast geese with apple sauce2 ,french oyster pie2 fricasseed chickens2 potatoe snow2 parsnips2 beets2 winter-squash2 cold-slaw--,plum pudding2 mince-pies2 orange tarts2 cream cocoa-nut pudding2 ,spanish blanc-mange2 apple-jelly2 vanilla ice-cream4 99 99 99 99 99 ,new ,year's dinner4--,venison soup2 stewed fresh cod2 boiled ham2 roasted turkey with cranberry sauce2 roast goose with apple sauce2 partridge pie2 winter-squash2 beets2 potatoe snow2 cold-slaw--,columbian pudding2 lemon tarts2 charlotte polonaise2 vanilla blanc-mange2 trifle4 ,,large ,,dinner ,,parties4--#a4 ,spring4--,rich brown soup at one end2 rich white soup at the other2 two dishes of sheep's-head fish1 one baked1 one stewed1 or else baked salmon-trout and cream trout2 roasted ham2 smoked tongue2 chickens stewed whole2 roast ducks with cranberry-jelly2 sweetbreads with oysters2 terrapin veal2 white fricassee2 brown fricassee2 sweetbread croquettes2 lobster rissoles2 oyster loaves2 lobster patties2 asparagus loaves2 ,french spinach2 ,french peas2 cauliflower maccaroni2 stewed beans2 fried cauliflower2 fried artichokes2 stewed spinach2 asparagus omelet2 cauliflower omelet--,columbian pudding2 orange tarts2 lemon tarts2 charlotte polonaise2 green custard2 red custard2 pistachio cream2 maccaroon blanc-mange2 vanilla blanc-mange2 gooseberry-water ice2 currant-water ice2 almond ice-cream2 calves' feet jelly4 99 99 99 99 99 #b4 ,summer4--,turtle soup2 fresh salmon stewed2 salmon steaks2 baked turtle2 boiled ham2 baked tongue2 roast ducks with cherry-jelly2 chicken curry2 chicken patties2 sweetbreads and cauliflowers2 tomatoe sweetbreads2 lobster pie2 stewed lobster2 birds in a grove2 thatched house pie2 plovers roasted2 rice pie2 mushroom omelets2 broccoli and eggs2 fried artichokes2 stewed peas2 stewed beans2 stewed beets2 potatoe snow2 lettuce peas2 scolloped tomatoes2 mashed sweet potatoes2 stuffed egg-plants2 stewed egg-plant2 ,sydney ,smith's salad--,pine-apple tarts2 lady's pudding2 transparent pudding2 marmalade puddings2 ,french charlotte2 ,italian charlotte2 iced jelly2 vanilla blanc-mange2 almond blanc-mange2 orange ice-cream2 strawberry ice-cream4 99 99 99 99 99 #c4 ,autumn4--,meg ,merrilies soup2 sea-bass with tomatoes2 salmon-trout2 roasted ham2 smoked tongue2 roast fowls2 partridge pie2 birds with mushrooms2 partridges in pears2 terrapin2 young geese with apple sauce2 tongue pie2 chicken gumbo2 woodcocks roasted2 rice croquettes2 ,columbus eggs2 onion custard2 mushroom omelet2 cauliflower omelet2 scolloped tomatoes2 baked egg-plant2 potatoe snow2 lima beans2 fried sweet potatoes2 mashed sweet potatoes--,cream cocoa-nut pudding2 chocolate pudding2 sweet omelet2 preserved pine-apple2 preserved citron-melon2 ,spanish blanc-mange2 calves' feet jelly2 meringued apples2 orange-water ice2 peach ice-cream2 biscuit ice-cream4 99 99 99 99 99 #d4 ,winter4--,mock turtle soup2 oyster soup2 rock-fish stewed2 fresh cod-fish fried2 boiled ham2 baked tongue2 roast turkey with cranberry-jelly2 boiled turkey with oyster sauce2 roasted canvas-back ducks with currant-jelly2 stewed canvas-back ducks2 partridges in pears2 salmi of partridges2 ,french oyster pie2 turnips2 potatoe snow2 winter-squash2 fried salsify2 fried celery2 onion custard--,plum pudding2 mince-pie2 charlotte polonaise2 charlotte russe2 calves' feet jelly2 pistachio cream2 cocoa-nut cream2 chocolate ice-cream2 orange ice-cream4 ,,tea ,,parties4--,have black tea1 green tea1 and coffee4 ,immediately after the first cups are sent in1 let fresh tea be put into the pots1 that the second cups may not be weaker than the first4 ,with the cream and sugar1 send round a small pot of boiling water to weaken the tea of those who do not like it strong2 or for the convenience of ladies who drink only milk and water1 and who otherwise may cause interruption and delay by sending out for it4 ,when tea is handed round1 it is not well to have hot cakes with it2 or any thing that is buttered1 or any sort of greasy relishes4 ,such things are frequently injurious to the gloves and dresses of the ladies1 and can well be dispensed with on these occasions4 ,it is sufficient to send round a waiter with large cakes of the best sort1 ready sliced but the slices not taken apart4 ,there should be an almond sponge-cake for those who are unwilling to eat cakes made with butter4 ,immediately on tea being over1 let the servants go round to all the company with waiters having pitchers of cold water and glasses1 to prevent the inconvenience of ladies sending out for glasses of water4 ,in less than an hour after tea1 lemonade should be brought in1 accompanied by baskets of small mixed cakes1 7maccaroons1 kisses1 c417 which it is no longer customary to send in with the tea4 ,afterwards1 let the blanc-mange1 jellies1 sweetmeats1 ice-creams1 wines1 liquors1 c41 be handed round4 ,next1 7after an hour's interval17 the terrapin1 oysters1 and chicken salad1 c4 ,these are sometimes accompanied by ale1 porter1 or cider2 sometimes by champagne4 ,at the close of the evening1 it is usual to send round a large plum-cake4 ,if the plan is to have a regular supper table1 it is not necessary to send in any refreshments through the evening1 except lemonade and little cakes4 ,when the company is not very numerous1 and is to sit round a tea-table1 waffles or other hot articles may there be introduced4 ,take care to set a tea-table that will certainly be large enough to accommodate all the guests without crowding them4 ,,supper ,,dishes ,,for ,a ,,large ,,company4--#cib-99;,boned turkey with jelly2 partridge pie2 game dressed in various ways2 cold ham glazed thickly all over with a mixture of bread-crumbs1 cream1 and yolk of egg2 two smoked tongues1 one placed whole in the centre of the dish1 the other cut into circular slices and laid round it2 cold alamode beef2 ,french chicken salad2 ,italian chicken salad2 marbled veal2 potted lobster2 pickled lobster2 terrapins2 cream oysters2 fried oysters2 pickled oysters2 oyster patties2 biscuit sandwiches2 charlotte polonaise2 charlotte russe2 ,french charlotte2 calves' feet jelly2 trifle2 ,spanish blanc-mange2 chocolate blanc-mange2 coffee blanc-mange2 maccaroon blanc-mange2 vanilla blanc-mange2 pistachio cream2 cocoa-nut cream2 chocolate cream2 vanilla cream2 lemon custards2 orange custards2 green custard2 red custard2 meringued apples2 whipt cream meringues2 iced grapes2 orange-water ice2 damson-water ice2 vanilla ice-cream2 lemon ice-cream2 almond ice-cream2 chocolate ice-cream2 biscuit ice-cream2 maccaroon ice-cream2 preserved pine-apple2 preserved citron-melon2 preserved limes2 preserved oranges2 brandy peaches2 brandy green gages2 port wine-jelly2 pink champagne-jelly2 frozen punch1 c42 plum-cake2 lady-cake2 almond sponge-cake2 frothed chocolate with dry toast4 #cib-99 ,from these may be selected supper dishes for a small assemblage1 or for a company of moderate size4 99 99 99 99 99 ,an elegant supper table may be decorated with a profusion of real flowers tastefully disposed in pyramids and other forms2 or with the sugar temples1 obelisks1 pagodas1 baskets1 c41 made by the confectioners4 ,unless at a very large and splendid supper it is bad taste to introduce these sugar ornaments4 ,,oyster ,,suppers4--,it is customary at oyster suppers to have a great portion of the oysters roasted in the shell and brought in on large dishes 8hot and hot40 ,near every two chairs should be placed a small bucket to receive the shells4 ,an oyster knife1 and a clean coarse towel must be laid beside every plate1 for the purpose of opening the oysters2 an office that is usually performed by the gentlemen4 ,the oysters should all be of the largest and best kind4 ,besides those that are roasted1 there should be other dishes of them1 fried1 stewed1 and pickled4 ,also1 oysters in pies or patties2--cold-slaw2 beets2 pickles2 and celery2 bread in the form of rolls2 and butter made up into handsome basket or pine-apple shapes4 ,ale and porter are frequently introduced at oyster suppers4 ,,additional ,,receipts4 ,,buena ,,vista ,,cake4--,put half a pound of powdered white sugar into a deep pan1 and cut up in it half a pound of fresh butter4 ,stir them together hard1 till perfectly light4 ,add a nutmeg powdered4 7,this cake should be highly-flavoured with nutmeg47 ,beat four eggs in a shallow pan1 till they are very thick and smooth4 ,then stir them1 gradually1 into the pan of beaten butter and sugar2 in turn with three-quarters of a pound of sifted flour4 ,add a wine-glass of rose-water4 ,have ready three large wine-glasses of cream or rich milk1 divided equally in two portions1 and put into two cups4 ,take one yeast-powder1 of the very best sort2 dissolve in one cup of the cream1 the contents of the blue paper1 7or the carbonate of soda17 and in the other cup the contents of the white paper1 7tartaric acid17 and mix the first with the cake-batter2 and then1 immediately after1 stir in the other1 lightly and slowly4 ,transfer the batter to a large well-buttered square pan1 and set it immediately into a brisk oven4 ,bake it steadily an hour1 or more4 ,if not thoroughly baked1 it will be heavy4 ,when cool1 cut it into squares1 and sift powdered sugar over it4 ,it will be still better to ice it1 adding rose-water or lemon-juice to the icing4 ,it is best when fresh1 the day it is baked2 though very good the following day4 ,this cake will be found excellent1 if the foregoing directions are exactly followed4 ,if wanted fresh for tea1 at a short notice1 it can be made and baked in two hours4 ,for instance1 if commenced at five o'clock in the afternoon it may be on the table at seven4 ,the above quantity of ingredients will make enough to fill a large cake-basket4 ,if you wish to have a large ,buena ,vista cake baked in a loaf1 take double the above quantity of ingredients1 viz41 one pound of butter1 one pound of powdered sugar1 a pound and a half of flour2 eight eggs1 two nutmegs1 and two wine-glasses of rose water2 six wine-glasses of cream or milk1 and two yeast-powders2 that is1 two of the blue papers and two of the white4 ,put the mixture into a circular pan1 and setting it directly in a brisk oven bake it from four to five hours in proportion to its thickness1 keeping up a steady heat all the time4 ,when done1 ice and ornament it2 flavouring the icing with rose or lemon4 ,one of the decorations should be the words ,buena ,vista4 ,all cakes that have milk or cream in them require longer baking than those that have not2 and the heat of the oven must be well kept up4 ,,yeast-,,powders4--,get at a druggist's a pound of super-carbonate of soda1 and three-quarters of a pound of tartaric acid4 ,both these articles must be of the very best quality4 ,prepare an equal number of square blue papers1 and square white papers2 nicely folded4 ,to be very accurate1 weigh the articles alternately4 ,in every blue paper put a hundred grains of the super-carbonate of soda1 and in each white paper ninety grains of tartaric acid2 and then fold them up so as to secure their contents4 ,if you have not suitable scales and weights1 you may guess tolerably well at the proportions of the articles by measuring a full tea-spoonful of the soda for each blue paper1 and three-quarters of a tea-spoonful of the acid for each white paper4 ,put them up in boxes1 and keep them in a dry place4 ,the contents of one blue paper and of one white paper are considered as one yeast-powder2 half the contents of each paper are called half a yeast-powder4 ,yeast-powders of themselves have not sufficient power to raise bread or cakes so as to make them light enough to be wholesome4 ,they should only be employed when real yeast1 or eggs1 are also used4 ,then they add greatly to the lightness of the cake4 ,they are also an improvement to batter puddings4 ,they must always be added at the last4 ,to use them1 dissolve first the soda in a wine-glass and a half of milk or lukewarm water1 and when thoroughly melted1 stir it into the batter4 ,then melt in another cup the acid1 with a similar quantity of milk or water1 and stir it in at the last4 ,these powders entirely destroy the flavour of lemon or orange-juice4 ,but they will convert sour milk into sweet4 ,a yeast-powder added to buckwheat batter that has already been raised by real yeast1 will render it surprisingly light4 ,one blue and one white powder will suffice for two quarts of batter4 ,,fine ,,wafer ,,cakes4--,wash and squeeze half a pound of fresh butter in a pan of cold water4 ,then take it out1 and cut it up in another pan1 into which you have sifted half a pound of powdered white sugar2 and stir them together with a spaddle 7a round stick flattened at one end7 till they are very light and creamy4 ,then stir in half a grated nutmeg1 a small tea-spoonful of powdered mace1 a glass of sherry or ,madeira1 and a glass of rose or lemon brandy4 ,put the whites of four eggs into a deep plate1 beat them to a stiff froth with a whisk1 and add the beaten white of eggs gradually to the mixture4 ,lastly1 stir in as much sifted flour as will make a light soft dough or paste4 ,divide it into equal portions2 flour your hands1 and roll each portion in your palms till it becomes round like a small dumpling4 ,then having heated the wafer-iron1 butter the inside1 and put in one of the dumplings1 making it to fit well4 ,put the wafer-iron into a clear hot fire1 and bake each cake five minutes4 ,when done1 take them out carefully and lay them separately on an inverted sieve to cool4 ,this mixture may be more easily baked in thin flat cakes4 ,roll out the dough into a thin sheet1 and then cut it into round cakes with the edge of a tumbler1 or with a tin cutter of that circumference4 ,butter large square iron pans1 and lay the cakes in them1 but not so close as to touch4 ,put them into a quick oven1 and bake them brown4 ,,lancaster ,,gingerbread4--,cut up a quarter of a pound of fresh butter into two pounds of sifted flour2 rub it well in1 and add a small teacup of ground ginger1 and a tea-spoonful of powdered cinnamon4 ,stir in a pint and a half of ,west ,india molasses1 and milk enough to make it into a thick batter4 ,lastly1 add a tea-spoonful of soda dissolved in a little tepid water2 and immediately after dissolve in another cup a salt-spoonful of tartaric acid1 and stir that in4 ,stir the whole very hard4 ,butter square pans1 put into them the mixture1 and bake it well2 seeing that the oven is not so hot as to scorch it4 ,it requires very long baking4 ,when cool1 cut it into squares4 ,never put allspice into gingerbread or any other cake4 ,it communicates a disagreeably bitter taste4 ,allspice is now rarely used for any purpose2 cloves being far better4 ,either of them will considerably darken the colour of the cake4 ,,warm ,,icing ,,for ,,cakes4--,beat to a stiff froth the whites of four eggs2 then beat into them1 gradually1 7a spoonful at a time17 a pound of finely-powdered loaf-sugar4 ,next put the beaten white of egg and sugar into a very clean porcelain-lined kettle1 7or something that will not discolour it17 and boil and skim it till the scum ceases to rise4 ,then remove it from the fire2 and while it is warm1 stir in the juice of two large lemons or oranges1 or a tea-spoonful of extract of roses1 or a wine-glass of rose-water1 or a large table-spoonful of extract of vanilla4 ,have ready your cake1 which must first be dredged with flour all over1 and the flour wiped off with a clean cloth4 ,this will make the icing stick4 ,with a spoon1 place a large portion of the warm icing on the centre of the top of the cake2 and then with a broad-bladed knife1 7dipped now and then into a bowl of cold water7 spread it thick and evenly all over the surface4 ,when done1 let it dry gradually4 ,it is best that the cake1 when iced1 should be warm from the oven4 ,this warm icing is now much in use4 ,it spreads easily2 rises up high and thick in cooling2 and has a fine gloss on the surface4 ,to give it a fine red or pink colour1 use cochineal4 ,for green colouring1 pound in a mortar some raw spinach till you have extracted a tea-cup full of green juice4 ,put the juice into a very clean porcelain or earthen pan1 set it over the fire1 and give it one boil up1 7not more17 and when cold it will be fit for use4 ,this is the best way of preparing green colouring for all culinary purposes4 ,,cinnamon ,,bread4--,on a bread-baking day1 7having made more than your usual quantity of wheat bread17 when the dough has risen quite light1 so as to be cracked all over the surface1 take out as much as would suffice for a moderate-sized loaf1 7for instance1 a twelve-cent one17 and make it into a large round cake4 ,having dissolved a yeast-powder in two separate cups in a little lukewarm water1 the carbonate of soda in one cup1 and the tartaric acid in another1 mix the first with the dough of the cake1 and then mix in the second4 ,have ready a half-pint of brown sugar1 moistened with fresh butter1 so as to make it a thick stiff paste1 and flavoured with a heaping table-spoonful of powdered cinnamon4 ,make deep cuts or incisions1 at equal spaces1 over the cake1 and fill them with the above mixture1 pressed in hard2 and pinch the dough with your thumb and finger1 so as to close up each cut1 to prevent the seasoning from running out4 ,set it immediately into the oven with the other bread1 and bake it thoroughly4 ,when cool1 brush it over with white of egg1 in which some sugar has been melted4 ,this is an excellent plain cake for children1 and can be prepared any bread-baking day4 ,it is much improved by mixing with the dough two large heaped table-spoonfuls of butter that has been melted in a teacup of warm milk1 and also one or two beaten eggs4 ,do this before you add the yeast-powder4 ,,snow ,,cream4--,take a large pint of very rich cream1 and half a pound of the best loaf-sugar1 powdered4 ,rub off1 on a lump of sugar1 the yellow rind of three large lemons or oranges1 7or1 four or five1 if small27 scraping it off the sugar with a teaspoon as you proceed1 and transferring it to a saucer4 ,then powder this lump of sugar1 and add it to the rest4 ,mix with the sugar the juice of the fruit1 and the grated rind2 and then mix the whole with two quarts of clean snow1 in a broad pan4 ,set the pan into a tub1 and pack it closely all round with coarse salt and snow2 taking care that they do not quite reach to the edge of the pan1 lest some of the salt should get in1 and spoil the whole4 ,while packed in the snow and salt1 beat the mixture very hard till it is smooth and stiff4 ,then set it on ice2 or in a very cold place1 till wanted for use4 ,turn it out into a glass bowl4 ,this is a good and easy way of imitating ice-cream in families that are not provided with the regular apparatus of a freezer and moulds4 ,the pint of cream must be very rich1 and the flavouring very high4 ,all flavouring loses much strength in freezing4 ,you may flavour it with vanilla1 by boiling a vanilla bean in half a pint of milk1 till the vanilla taste is well infused4 ,then strain the milk1 and mix it with the cream4 ,or1 instead of vanilla1 you may boil in the milk a handful of shelled bitter almonds1 or peach-kernels1 to be afterwards strained out4 ,,lemon ,,honey4--,take three large ripe lemons1 7or four or five small ones17 and 7having rolled them under your hand on a table1 to increase the juice17 rub off on a piece of loaf-sugar the yellow rind or zest1 scraping it up with a teaspoon as you proceed1 and putting it aside on a saucer4 ,then squeeze the juice of the lemons through a strainer1 upon a pound of loaf-sugar1 7broken small or powdered17 and add the zest or grated rind4 ,cut up1 among the sugar1 a large quarter of a pound of the best fresh butter4 ,break six eggs into a shallow earthen pan1 and beat them till as light as possible4 ,then mix in1 gradually1 the sugar and lemon1 stirring all very hard4 ,put the whole into a porcelain-lined kettle2 set it over a moderate fire that has no blaze1 and 7stirring it all the time7 let it boil till it becomes of the consistence of very thick honey4 ,if the weather is warm1 you may add to its thickness by stirring in a table-spoonful of ground arrow-root1 or of sifted flour4 ,when done1 put it warm into glass jars2 cover them1 closely1 and seal the covers4 ,it will keep in a cool dry place a month or more4 ,if made in winter1 it will continue good for two months4 ,,orange ,,honey is made as above1 except that you must have five or six oranges1 all of the largest size1 using the juice only and none of the rind4 ,orange peel will give it an unpleasant taste after it has been kept a few days4 ,,raisin ,,currants4--,strip as many ripe currants from the stems as will fill a quart measure when done4 ,put them into a porcelain-lined kettle2 mash them1 and add three quarters of a pound of sugar--brown will do4 ,prepare three quarters of a pound of the largest and best raisins1 washed1 drained1 seeded1 and cut in half4 ,or1 use the small sultana or seedless raisins4 ,when the currants and sugar have come to a boil1 and been skimmed1 mix in the raisins1 gradually1 and let them boil till quite soft2 skimming the surface well2 and after each skimming stir the whole down to the bottom of the kettle4 ,when done1 take it up in a deep dish1 and set it to cool4 ,this is a nice1 plain dessert4 ,for a larger quantity1 take two quarts of stripped currants2 a pound and a half of sugar2 and a pound and a half of raisins4 ,none but raisins of the best quality should be used for this or any other purpose4 ,low-priced raisins are unwholesome1 being always of bad quality4 ,,currant-,,raisin ,,jam4--,wash1 drain1 seed1 and chop fine two pounds of the best bloom or muscatel raisins1 and put them into a large pan till wanted4 ,having stripped them from the stems1 squeeze through a linen bag into a large bowl as many ripe currants as will yield three quarts of juice4 ,sweeten this juice with two pounds and a half of sugar4 ,having put the minced raisins into a preserving kettle1 pour the currant-juice over them1 and give the whole a hard stirring4 ,set it over the fire1 and boil and skim it1 7stirring it down after skimming17 till it is thoroughly done1 forming a thick smooth jam or marmalade4 ,when cool1 put it into jars4 ,cork them closely1 covering the corks with paper tied down over the top1 and set them away in a dry place4 ,it is an excellent jam for common use1 and very nice with cream4 ,,to ,,keep ,,pine-,,apples1 ,,without ,,cooking4--,take large fine pine-apples--the ripest you can procure4 ,pare and slice them thin1 removing the hard core from the centre4 ,weigh the slices1 and to each pound allow a pound of double-refined powdered loaf-sugar4 ,spread the slices on large flat dishes1 with a layer of sugar both under and over them4 ,let them stand several hours2 then put them up 7without any cooking7 in large glass tumblers1 with the syrup that has issued from them2 and put a thick layer of sugar at the top of each tumblerful4 ,cover the glasses closely1 and tie a piece of bladder over each4 ,if the sugar is of the best quality1 and the pine-apples ripe and without blemishes1 they will keep perfectly well1 done as above1 and retain the flavour of the fruit better than when cooked4 ,they must be kept in a dry cool place4 ,,fine ,,pine-,,apple ,,marmalade4--,take pine-apples of large size1 and as ripe as possible4 ,having removed the green leaves1 cut each pine-apple 7without paring7 into four quarters2 and then1 with a large coarse tin grater1 grate them down as near the rind as you can go4 ,do this in a large dish1 carefully saving the juice4 ,then weigh the grated pine-apple1 and to every pound allow three large quarters of a pound of the best double-refined loaf-sugar1 finely powdered4 ,too much sugar will1 after boiling1 cause the marmalade to candy in the jars4 ,mix with the sugar the pine-apple and all its juice1 and put them into a preserving kettle over a moderate1 but very clear1 fire4 ,boil them slowly together1 skimming them when necessary1 and frequently stirring them up from the bottom with a silver spoon4 ,let them boil till they become a very thick smooth mass1 of a fine gold colour4 ,put the marmalade warm into glass jars4 ,lay upon the surface a double tissue paper1 cut circular1 and fitting exactly2 then cover the jars1 and tie a piece of bladder over each4 ,instead of grating the pine-apple1 you may pare1 core1 and cut it into small thin pieces2 but it will require a longer time to boil1 and will be less smooth and beautiful4 ,with a coarse grater the trouble is not much4 ,,melon ,,marmalade4--,take fine large citron melons1 and cut them into quarters1 having removed the seeds4 ,weigh the pieces1 and to every pound allow a pound of the best double-refined loaf-sugar4 ,to every three pounds of melon allow two lemons1 and a tea-spoonful of ground white ginger4 ,then grate the melon slices on a coarse grater1 but not too close to the rind4 ,grate off the yellow rind of the lemons1 and add it with the ginger to the sugar1 which must be finely powdered4 ,then mix the whole with the grated melons in a preserving kettle4 ,set it over a moderate fire1 and boil1 skim1 and stir it till it is a very thick smooth jam4 ,put it warm into glass jars1 or large tumblers2 lay a double round of tissue paper on the surface of the marmalade2 cover the jars closely1 and tie a piece of bladder over each4 ,pumpkin marmalade may be made in the above manner1 omitting the ginger4 ,,tomato ,,marmalade4--,take large fully-ripe tomatoes1 and scald them in hot water1 so that the skins can be easily peeled off4 ,weigh the tomatoes2 and to every pound1 allow a pound of the best sugar2 to every three pounds1 two lemons and a small tea-spoonful of ground ginger4 ,grate off the yellow rind of the lemons1 and mix it with the sugar and ginger2 then add their juice4 ,put the tomatoes into a preserving kettle1 and mash them with the back of a wooden ladle4 ,then mix in the sugar1 c41 stirring the whole very hard4 ,set the kettle over a moderate fire1 and boil it very slowly for three hours1 till it is a smooth mass1 skimming it well2 and stirring it to the bottom after each skimming4 ,this is an excellent sweet-meat2 and as the lemon must on no account be omitted1 it should be made when lemons are plenty4 ,the best time is the month of ,august1 as lemons are then to be had in abundance1 and the tomatoes are less watery than in the autumn months4 ,for children it may be made with brown sugar1 and with less lemon and more ginger4 ,like all preparations of tomato it is very wholesome4 ,,yankee ,,apple ,,pudding4--,butter the bottom and inside of a deep tin pan4 ,pare1 core1 and quarter six or eight large1 fine1 juicy apples2 and strew among them a heaped half-pint or more of broken sugar4 ,dissolve a tea-spoonful either of soda1 sal-eratus1 or pearlash1 in a pint of sour milk4 ,the soda will take off entirely the acid of the milk1 and render the whole very light4 ,stir the milk1 and pour it among the apples4 ,have ready a good pie-crust1 rolled out thick4 ,lay it over the top of the pan of apples1 c42 trim the edge nicely1 and notch it neatly4 ,put the pudding into a hot oven1 and bake it brown4 ,it will require at least an hour1 or more1 according to its depth4 ,eat it warm4 ,this is a good plain family pudding4 ,a similar one may be made of peaches2 pared2 stoned1 and quartered4 #djf-99;,,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 ,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 #djf-99 ,pronounced ,feelay4 ,,fine ,,cabbage ,,soup4--,take a fine large cabbage1 and1 after removing the outside leaves1 and cutting the stalk short1 divide the cabbage into quarters1 more than half way down1 but not quite to the stem4 ,lay the cabbage in cold water for half an hour or more4 ,then set it over the fire in a pot full of boiling water1 and let it boil for an hour and a half1 skimming it frequently4 ,then take it out1 drain it1 and laying it in a deep pan1 pour on cold water1 and let the cabbage remain in it till cold all through4 ,next 7having drained it from the cold water7 cut the cabbage into shreds or small pieces1 and put it into a clean pot containing three pints of rich boiling milk1 into which you have stirred a quarter of a pound of the best fresh butter2 adding a very little salt and pepper4 ,boil it in the milk about two hours1 or till thoroughly done1 and quite tender4 ,then cut up some pieces of bread into small squares4 ,lay them in a tureen1 and pour the soup upon them4 ,this1 being made without meat1 is an excellent soup for ,lent or fast-days4 ,it is still better when cauliflowers or broccoli are substituted for cabbage2 adding a few blades of mace1 or some grated nutmeg4 ,,excellent ,,pickled ,,cabbage4--,shred very fine1 with a cabbage-cutter1 a large fresh red cabbage4 ,pack it down 7with a little salt sprinkled between each layer7 in a large stone jar4 ,the jar should be three parts full of the shred cabbage4 ,then tie up1 in a bag of very thin clean muslin1 two table-spoonfuls of whole black pepper2 the same quantity of cloves2 and the same of cinnamon1 broken very small1 but not powdered4 ,also a dozen blades of mace4 ,put two quarts of the best cider-vinegar into a porcelain-lined kettle2 throw in the bag of spices1 and boil it4 ,five minutes after it has come to a hard boil1 take out the bag of spice1 and pour the vinegar hot over the cabbage in the jar2 stirring it up from the bottom1 so that the vinegar may get all through the cabbage4 ,then lay the bag of spice on the top1 and while the pickle is hot1 cover the jar closely4 ,it will be fit for use in two days4 ,if you find1 after awhile1 that the pickle tastes too much of the spice1 remove the spice-bag4 ,you may pickle white cabbage in the same way2 omitting the cloves1 and boiling in the vinegar a second muslin bag1 with three ounces of turmeric1 which will give the cabbage a fine bright yellow colour4 ,having put up the cabbage into the jar1 lay the turmeric-bag half way down1 and the spice-bag on the top4 ,but the turmeric-bag need not be put into the jar if the vinegar has sufficiently coloured the cabbage4 ,small onions may be pickled1 as above1 with turmeric4 ,always1 in preparing onions1 for any purpose1 peel off the thin outer skin4 ,,madeira ,,ham4--,take a ham of the very finest sort2 a ,westphalia one1 if you can obtain it4 ,soak it in water all day and all night2 changing the water several times4 ,a ,westphalia ham should be soaked two days and nights4 ,early in the morning of the day it is to be cooked1 put it over the fire in a large pot1 and boil it four hours1 skimming it well4 ,then take it out2 remove the skin1 and put the ham into a clean boiler1 with sufficient ,madeira wine to cover it well4 ,boil1 or rather stew it an hour longer1 keeping the pot covered1 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 liquor1 adding 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 thin slices1 put into a stew-pan1 with the remains of the liquor or sauce poured over it1 and stewed for a quarter of an hour4 ,serve it up all together in the same dish4 ,instead of ,madeira you may use champagne4 ,bottled cider is also a good substitute4 ,fresh venison1 pheasants1 partridges1 grouse1 or any other game1 7also canvas-back ducks17 cut up and stewed with a mixture of ,madeira wine1 orange1 or lemon-juice1 sugar1 nutmeg1 and a little butter will be found very fine4 ,the birds should first be half roasted1 and the gravy saved to add to the stew4 ,,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 also all the entrails4 ,they are disgusting1 unfit to eat2 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 flavour may escape2 but shake it over the fire while stewing4 ,in another pan1 make a sauce of beaten yolk of egg1 highly flavoured 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 flavour 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 slit in the top-crust4 ,place the pot-pie over a good fire1 and boil it till the whole is thoroughly done1 which will be from three-quarters to an hour1 7after it comes to a boil27 taking care not to let it get too dry1 but keeping a kettle of hot water to replenish it if necessary4 ,when done1 take it up in a deep dish1 and serve it hot4 ,then let every one add what seasoning they choose4 ,it may be much improved by mixing among the pieces of terrapin 7before putting them into the pie7 some yolks of hard-boiled eggs1 grated or minced4 ,they will enrich the gravy4 ,a ,,beef-,,steak ,,pot-,,pie4--,take a sufficiency of tender beef-steaks from the sirloin1 removing all the fat and bone4 ,season them slightly with pepper and salt2 adding also some nutmeg4 ,put them into a pot with plenty of water1 and par-boil them4 ,meanwhile1 make a large portion of paste1 7a pot-pie with but little paste is no better than a mere stew17 and roll it out thick4 ,if you use suet for shortening1 allow to every two quarts or two pounds of flour a large half-pound of suet1 divested of the skin and strings1 and minced as finely as possible with a chopping-knife4 ,sprinkle in a very little salt4 ,mix the suet with the flour in a large pan1 rubbing it fine with your hands1 and adding gradually sufficient cold water to make a stiff dough4 ,then transfer the lump of dough to the paste-board2 knead it well with your hands2 and beat it hard on all sides with the rolling-pin4 ,next roll it out into sheets4 ,line the sides of a pot with a portion of the dough4 ,then put in the beef2 adding for gravy the liquid in which it was boiled1 and a little hot water4 ,also1 some potatoes sliced or quartered4 ,intersperse the meat with square slices of paste4 ,finish by covering it with a lid of paste1 having a slit in the top3 but do not fit the lid too closely4 ,then placing the pot over the fire1 let it boil from three-quarters to an hour1 7after it comes to a boil17 replenishing it1 if necessary1 with more hot water4 ,this will be found an excellent family dish4 ,,chicken ,,pot-,,pie4--,cut up1 and par-boil a pair of large fowls1 seasoning them with pepper1 salt1 and nutmeg4 ,you may add some small slices of cold ham2 in which case add 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 potatoes4 ,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 slit in the top1 and boil the pie about three-quarters of an hour or more4 ,this pie will be greatly improved by adding some clams to the chickens while par-boiling1 omitting salt in the seasoning1 as the clams will salt it quite enough4 ,,broiled ,,mushrooms4--,take the largest and finest fresh mushrooms4 ,peel them1 and cut off the stems as closely as possible4 ,lay the mushrooms on their backs1 upon a large flat dish2 and into the hollow or cup of each put a piece of fresh butter1 and season it with a little black pepper4 ,set a clean gridiron over a bed of clear hot coals1 and when it is well heated1 put on the mushrooms1 and broil them thoroughly4 ,the gridiron should be one with grooved bars1 so as to retain the gravy4 ,when the first gridiron-full of mushrooms is well broiled1 put them with their liquor into a hot dish1 and keep them closely covered while the rest are broiling4 ,this is an excellent way of cooking mushrooms4 ,,an ,,easy ,,way ,,to ,,pickle ,,mushrooms4--,take two quarts of small freshly-gathered mushrooms4 ,with a sharp-pointed knife peel off1 carefully1 their thin outside skin2 and cut off the stalks closely4 ,prepare eight little bags of very thin clear muslin1 and tie up in each bag six blades of mace2 six slices of root-ginger2 and a small nutmeg 7or half a large one7 broken small1 but not powdered4 ,have ready four glass jars1 such as are considered to hold a quart4 ,lay a bag of spice in the bottom of each2 then put in a pint of the mushrooms1 laying a second bag of spice on the top4 ,have ready a sufficiency of the best cider-vinegar1 very slightly seasoned with salt2 allowing to each quart of vinegar but a salt-spoon of salt4 ,fill up the jars with the vinegar1 finishing at the top with two table-spoonfuls of sweet oil4 ,immediately close up the jars1 corking them tightly2 and pasting thick paper1 or tying a piece of leather or bladder closely down over the corks4 ,these mushrooms will be found very fine2 and as they require no cooking1 are speedily and easily prepared4 ,when a jar is once opened1 it will be well to use them fast4 ,they may be put up in small jars1 or in glass tumblers1 such as hold but a pint altogether2 seeing that the proportions of spice in each jar or tumbler are duly divided1 as above4 ,keep them in a very dry place4 ,if you wish the mushrooms to be of a dark colour when pickled1 add half a dozen cloves to each bag of spice2 but the clove-taste will most likely overpower that of the mushrooms4 ,on no account omit the oil4 ,if you cannot obtain button-mushrooms1 cut large ones into four quarters1 first peeling them and removing the stems4 ,,breakfast ,,rolls4--,these rolls must be mixed the night before1 near bed-time4 ,sift three quarts of flour into a deep pan1 and cut up into it a half-pint cup-full 7or a quarter of a pound7 of fresh butter4 ,rub the butter with your hands into the flour till thoroughly incorporated1 and add a very small tea-spoonful of salt4 ,make a hole in the middle of the flour1 and pour in four large table-spoonfuls of excellent yeast4 ,have ready sufficient warm milk2 a pint will generally be enough1 7heated but not boiling17 to make it into a light dough4 ,add the milk gradually2 and then knead the dough4 ,put it into a pan1 cover it with a clean thick cloth1 and set it in a warm place4 ,early in the morning1 add to the dough a small tea-spoonful of pearl-ash or sal-eratus1 or a large tea-spoonful of soda1 dissolved in a little warm water4 ,mix it well in1 and knead the dough over again4 ,then divide it into equal portions1 and make each portion into an oval-shaped roll4 ,draw a deep mark along the top-surface of each with a knife4 ,put them into a hot oven1 and bake them brown4 ,if intended for tea1 mix them in the forenoon2 and previous to baking1 make out the dough into round cakes1 pricking them with a fork4 ,,buckwheat ,,batter ,,pudding4--,mix early in the day1 a quart of buckwheat meal with a large tea-cup full of ,indian meal or of wheat flour2 and add a tea-spoonful of salt4 ,have ready some water1 warm but not boiling2 and stir it gradually into the pan of meal till it makes a thick batter4 ,then add two large table-spoonfuls of fresh strong yeast from the brewer's4 ,of home-made yeast you will require three or four spoonfuls4 ,stir the whole very hard2 cover the pan and set it near the fire to rise4 ,when quite light1 and covered with bubbles1 melt a small tea-spoonful of soda or pearl-ash in a little warm water1 and stir it into the batter4 ,this1 added to the yeast1 will make the mixture light enough for a pudding without eggs4 ,have ready on the fire1 a pot of boiling water4 ,dip in the pudding-cloth1 then shake it out1 spread it into a bread pan1 and dredge it with flour4 ,pour the batter into the cloth as soon as you have added the soda1 and tie it tightly1 leaving a vacancy of about one-third1 to allow for the swelling of the pudding4 ,put it into the pot while the water is boiling hard1 and boil the pudding fast during an hour or more2 buckwheat meal requiring much less time than indian or wheat4 ,while boiling1 turn the pudding several times in the water4 ,when done1 turn it out on a dish1 and send it to table hot4 ,eat it with butter and sugar1 or molasses4 ,this is a good plain pudding2 but the batter must be perfectly light before it is tied up in the cloth2 and if the water boils away1 replenish the pudding-pot with boiling water from a kettle4 ,to put cold water into a boiling pot will most certainly spoil whatever pudding is cooking in it1 rendering it heavy1 flat1 and unfit to eat4 ,if you intend having buckwheat cakes at breakfast1 and this pudding at dinner1 mix at once sufficient batter for both purposes1 adding the soda at the last1 just before you put the pudding into the cloth4 ,yeast-powders will be still better than soda2 real yeast having previously been used when first mixing the batter4 ,to use yeast-powders1 dissolve the contents of the blue paper 7super-carbonate of soda7 in a little warm water1 and stir it into the batter4 ,then1 directly after1 melt in another cup the powder from the white paper1 7tartaric acid17 and stir that in also4 ,,buckwheat ,,porridge4--,boil a quart of rich milk1 and when it has come to a hard boil1 stir in1 gradually1 as much buckwheat meal as will make it of the consistence of very thick mush1 adding a tea-spoon of salt1 7not more17 and a table-spoonful of fresh butter4 ,five minutes after it is thick enough1 remove it from the fire4 ,if the milk is previously boiling hard1 and continues to boil while the meal is going in1 but little more cooking will be necessary4 ,send it to table hot1 and eat it with butter and sugar1 or with molasses and butter4 ,this is sometimes called a ,five ,minute ,pudding1 from its being made so soon4 ,it is very good for children1 as a plain dessert2 or for supper4 ,before it goes to table1 you may season it with powdered ginger1 or nutmeg4 ,,apple ,,tapioca4--,take a quart bowl1 and half fill it with tapioca3 then fill it very nearly to the top with cold water1 allowing a little space for the tapioca to swell in soaking4 ,cover it1 and let it stand all night4 ,in the morning1 pare and core six or eight fine pippin or bell-flower apples4 ,put them into a preserving kettle2 filling up the holes from whence the cores were extracted with powdered sugar1 and the grated yellow rind of one large lemon1 or two small ones2 and also the juice4 ,stew among the apples additional sugar1 so as to make them agreeably sweet4 ,add about half enough of water to cover them4 ,this will be sufficient to keep them from burning4 ,stew them gently till about half done2 turning them carefully several times4 ,then put in the tapioca1 and let it simmer with them till perfectly clear1 and the apples are tender and well done throughout2 but not long enough for them to break and fall to pieces4 ,the tapioca will form a fine clear jelly all round the apples4 ,this is a nice dessert for children4 ,and also1 cooling and nourishing for invalids4 ,quinces may be done in the same manner4 ,they require more cooking than apples4 ,for quinces1 it is best to use1 as flavouring1 the grated yellow rind1 and the juice of very ripe oranges4 ,,terra ,,firma4--,take a piece of rennet about four inches square1 and wash it in two or three cold waters to get off all the salt4 ,then wipe it dry1 put it into a cup1 and pour on sufficient lukewarm water to cover it well4 ,let it stand four or five hours1 or all night4 ,then stir the rennet-water into three pints of rich unskimmed milk1 flavoured with rose or peach-water4 ,cover the pan of milk1 and set it on the hearth near the fire1 till it forms a very firm curd4 ,then take it out1 7draining off the whey17 put it into a clean sieve1 7under which set a pan to receive the droppings17 and with the back of a broad flat wooden ladle1 press all the remaining whey out of the curd4 ,next put the mass of curd into a deep bowl to mould it2 and set it on ice till tea-time4 ,then transfer it to a deep glass bowl or dish1 and pour all round it some cream sweetened well with sugar1 and flavoured with rose or peach like the curd4 ,on the curd lay circles of small sweetmeats1 such as preserved strawberries1 raspberries1 or gooseberries4 ,you may add to the cream that is to surround it1 white wine and nutmeg4 ,,to ,,use ,,cold ,,pudding4--,if you have a large piece of boiled pudding left after dinner1 7such as plum pudding1 indian pudding1 or batter pudding17 and you wish to cook it next day1 tie it up in a cloth1 and put it into a pot of boiling water1 and keep it boiling hard for half an hour or more4 ,it will be found as good as on the first day1 and perhaps rather better2 and it will be far more palatable1 as well as more wholesome than if sliced1 and fried1 or broiled4 ,eat it with the same sauce as on the preceding day4 ,,to ,,keep ,,eggs4--,break some glue into pieces1 and boil it in sufficient water to make a thin solution4 ,while warm1 dip a brush into it1 and go carefully over every egg4 ,they must all be quite fresh4 ,when the eggs are thoroughly glazed with the glue1 spread them out to dry4 ,when quite dry1 pack them in kegs or boxes1 with dry wood-ashes or saw-dust1 7of which there must be a plentiful portion17 putting a thick layer of the ashes or saw-dust at the bottom and top of the keg4 ,this is an excellent way of keeping eggs for sea-voyages1 and is well worth the trouble4 ,before using them1 soak them in warm water to get off the coating of glue4 ,eggs of parrots and other tropical birds preserved in this manner1 and the glue-coating soaked off in cold water1 it is said have afterwards been hatched in the usual way2 and the young birds have lived4 ,,fine ,,french ,,mustard4--,take a sufficient quantity of green tarragon leaves1 7picked from the stalks7 and put them into a wide-mouthed glass jar till it is half full2 pressing them down hard4 ,then fill up the jar with the best cider-vinegar1 and cork it closely4 ,let it infuse a week or two4 ,then pour off the vinegar into a pitcher1 remove all the tarragon from the jar1 and put in an equal quantity of fresh leaves of the plant1 and pour back the same vinegar from the pitcher4 ,cork it again1 and let the last tarragon remain in the jar4 ,in another fortnight the vinegar will be sufficiently flavoured with tarragon to use it for ,french mustard1 or for other purposes4 ,then peel a clove of garlic1 7not more than one17 and mince it as fine as possible4 ,mix it into four ounces 7a quarter of a pound7 of the best mustard-powder1 in a deep white pan4 ,take a jill1 or two large wine-glasses of the tarragon vinegar1 7strained from the leaves17 pour it into a mug1 and mix with it thoroughly an equal quantity of salad oil4 ,then with the mixture of vinegar and oil1 moisten the mustard-powder1 gradually1 7using a wooden spoon17 till you get it a very little thicker than the usual consistence of made mustard4 ,put it into small clean1 white jars1 and cork them closely4 ,if you find that the above quantity of oil and vinegar will make the mustard too thin1 you need not use the whole of the liquid4 ,if the mustard seems too thick1 dilute it gradually with a little more of the oil and vinegar4 ,this mustard is very superior to the common preparation1 and is universally liked2 particularly with beef and mutton4 ,it must be kept closely corked4 ,it is usual to bring it to table in the little white jar1 with a small spoon beside it4 ,the herb tarragon may be had green and fresh in ,july and ,august4 ,it is much used in ,french cookery1 as a seasoning for stews1 soups1 c4 ,tarragon vinegar is very good with boiled cabbage or greens4 ,the tarragon leaves of the second infusion should be kept remaining in the jar1 pouring off the vinegar from them as it is wanted4 ,a small quantity may be kept in a cruet2 retaining the leaves at the bottom4 ,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 together1 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 pan 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 sugar2 and add the currants1 a few at a time4 ,finish with a table-spoonful of strong rose-water1 or a wine-glass full1 if it is not very strong4 ,stir the whole very hard4 ,butter a large deep white dish2 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 top 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 ,,new ,,way ,,of ,,washing ,,silk4--,for ribbons1 cravats1 and other small articles of silk1 put a sufficiency of the best fresh camphine oil into a large basin1 and press and squeeze the things well through it1 without either soap or water4 ,then squeeze them1 till as dry as you can get them3 open them out2 and having washed the basin1 put into it some fresh camphine1 and wash the articles through that in the same manner as before4 ,have hot irons ready1 and as the things come out of the second camphine1 7after well squeezing and shaking them1 but not rinsing17 spread them open on the ironing-sheet1 and iron them smoothly and evenly on the wrong side4 ,do each article1 as soon as it has had the second washing1 as they should remain wet as short a time as possible4 ,there is no way of washing silk things that will make them look so well as this4 ,it injures no colour1 but rather brightens all1 and gives the silk just the right degree of stiffness1 besides making it very clean and fresh4 ,when done1 hang them in the open air for a while4 ,a silk dress may be washed in this manner1 putting the camphine into a large queensware-foot-bath4 ,it should not go into a vessel of either wood or metal4 ,the dress must first be taken entirely apart2 but it will look so well when washed and ironed1 that you will not regret the trouble4 ,camphine generally sells at about fifty cents a gallon1 sometimes lower4 ,,to ,,save ,,stair-,,carpets4--,stair-carpets always wear out first 7and sometimes very soon7 at those parts that go against the edges or ledges of the stairs4 ,they will last much longer at the edges1 7indeed1 as long as any other part of the carpet17 if the following precaution is taken4 ,get some old carpeting1 7first made very clean17 and cut it into strips just the width of the stair-carpet4 ,each strip must be wide enough to put on double4 ,nail these strips1 carefully and smoothly1 on the round edge of each stair1 so as to cover it entirely1 above and below4 ,afterwards1 put down the stair-carpet4 ,when it is taken up to have the stairs washed1 these strips will be found no inconvenience to the cleaning2 taking care1 however1 if any of the nails or tacks get loosened1 to drive them in again tightly2 and if bent1 to replace them by new ones4 ,the slips must have time to get quite dry before the carpet is put down again4 ,another way to save a stair-carpet1 is to buy enough to make it a yard or more too long4 ,whenever the carpet is put down again1 after it has been taken up for the purpose of cleaning the stairs1 shift its position every time1 so that the same places of the carpet may not always go against the ledges of the stairs4 ,the extra length must be folded under1 sometimes at the top of the staircase1 and sometimes at the bottom4 ,both these methods of saving a stair-carpet we know to be good4 ,the first is the least expensive2 but it is more trouble to nail on all the double slips of old carpeting1 than to buy the additional yard of new4 ,in hotels where there is always plenty of old carpeting1 and where there are men who can easily nail on the slips1 this is a much better way than to cover the stairs first with oil-cloth1 and then with zinc to save the oil-cloth2 corners of the zinc frequently getting loose and catching and tearing the ladies' dresses4 ,oil spilt on a stair-carpet can generally be taken away by immediately wiping off as much as can thus be removed1 and then directly washing the place with cold water2 renewing the water with fresh1 till the grease disappears4 ,if it will not come out1 cover the place thoroughly with scraped fuller's earth4 ,let it rest an hour or two3 then brush that off1 and put on a fresh layer of fuller's earth2 repeating it till the oil is entirely expelled4 ,scraped ,wilmington clay is still better than fuller's earth4 ,,spermaceti1 ,,to ,,extract ,,from ,,carpets ,,or ,,clothes4--,there is no better way of removing spermaceti1 than1 7after scraping off with a knife as much as you can get from the surface of the spot17 to cover it with a piece of clean blotting paper1 or any paper that is soft and thin1 and press it with a warm iron4 ,by repeating this1 7taking each time a clean part of the paper17 any spermaceti spot may be removed from carpets1 coats1 ladies' dresses1 or other similar articles4 ,when spermaceti has been dropped on a table1 lay a blotting paper on the spot1 and then hold over it1 carefully1 at a small distance above1 a hot coal in the tongs4 ,pressing it with a warm iron would mark the mahogany4 ,,cheap ,,oil ,,for ,,kitchen ,,lamps4--,let all scraps of fat 7including even whatever bits are left on the dinner-plates7 and all drippings be carefully saved1 and put into an earthen crock1 covered1 and set in a cold place4 ,when the crock is full1 transfer the fat to an iron pot1 filling it half-way up with fat2 and pour in sufficient cold water to reach the top4 ,set it over the fire1 and boil and skim it till all the impurities are removed4 ,next pour the melted fat into a large broad pan of cold water1 and set it away to cool4 ,it will harden into a cake4 ,then take out the cake1 and put it away in a cool place4 ,when wanted for use1 cut off a sufficient quantity1 melt it by the fire till it becomes liquid1 and then fill the lamp with it1 as with lard4 ,it will give a clear bright light1 quite equal to that of lard1 and better than whale oil2 and it costs nothing but the trouble of preparing the fat4 ,we highly recommend this piece of economy4 ,,relief ,,for ,,corns4--,experience proves that there is scarcely a possibility of removing corns on the feet1 so that they will never return4 ,the following remedy we know to be an excellent palliative2 it will for a time diminish their size1 and take away their soreness1 and is easily renewed when they again become troublesome4 ,it is peculiarly excellent for corns between the toes1 which1 of all others1 are the most painful when they inflame4 ,get at a druggist's a sixpenny box of ,simple ,cerate1 7which is made of white wax1 spermaceti1 and lard1 melted together1 and stewed to a salve17 and with your finger1 apply a small portion of this to each corn1 letting it stay on for two or three hours2 and then repeat the application4 ,do this several times during the day4 ,for corns between the toes1 add to the cerate a little soft1 open white wool1 such as you may pick off the surface of a blanket4 ,stick this in between the toes--the salve that adheres to it will keep it in its place4 ,repeat this through the day with fresh cerate and wool2 putting on your stockings carefully4 ,at night1 before going to bed1 wash off the cerate4 ,in the morning renew it1 as before4 ,it gives not the least pain1 but is soothing and pleasant4 ,proceed in this manner for a few days or a week1 and you will find great relief4 ,try it1 and be convinced4 ,stockings with toes too narrow or pointed1 are just as apt to produce corns1 and to increase their pain and inflammation1 as the wearing of narrow-toed shoes4 ,,broiled ,,canvas ,,back ,,ducks4--,to have these ducks with their flavour and juices in perfection1 they should be cooked immediately after killing4 ,if shot early in the morning1 let them be broiled for breakfast2 if killed in the forenoon1 they should be dressed for that day's dinner4 ,when they can be obtained quite fresh1 broiling is now considered the best way of cooking them4 ,as soon as the ducks have been plucked1 and drawn1 and washed1 split them down the back1 and lay them1 spread open1 on a very clean gridiron1 set over a bed of clear bright coals4 ,the gridiron should have grooved bars to retain as much as possible of the gravy4 ,broil them well and thoroughly1 so that the flesh may not have the least redness when sent to table4 ,they will generally be done in twenty minutes or more4 ,serve them up as hot as possible4 ,they will be found full of gravy1 and require no sauce when cooked in this manner2 but you may season them as you please when on your plate4 ,,autumn ,,leaves4--,the autumnal colours of our ,american forest trees are justly admired for the brightness1 richness1 and variety of their tints4 ,some of our fair countrywomen have worn them in ,europe1 formed into wreaths for the hair1 or trimmings for ball-dresses1 and the effect was considered beautiful4 ,they may be preserved for this purpose by the following process4 ,gather as many varieties of autumn foliage as you can obtain2 seeing that every leaf is perfect1 and that there is a stem to each4 ,the best time is in the month of ,october4 ,include among them those of the crimson maple1 the purple beech1 the willow oak with its underside of silvery white1 the yellow hickory1 the aspen1 and any others that are richly tinted by the frost4 ,also1 by way of contrast1 some green pine sprigs4 ,lay them separately between the leaves of a large writing-paper book1 7an old ledger will do very well17 and do not put tree-leaves between all the book-leaves successively1 but alternately2 otherwise they will not be smooth and flat when pressed4 ,that is1 put tree-leaves between the second and third pages of the book1 and then no more till between the sixth and seventh pages4 ,lay the next tree-leaves between the tenth and eleventh pages1 and so on1 till they are all in4 ,place several other heavy books upon the ledger so as to press well the leaves beneath4 ,stretch a twine across the room1 or from the backs of two chairs1 and tie a small twine string to each stem4 ,have ready some very fine clear varnish1 7such as is used for maps1 c47 and with a large camels' hair brush1 go carefully over both sides of the leaves1 including the stem4 ,fasten them all1 separately1 to the stretched twine2 seeing that none of them are near enough to each other to touch4 ,then lock the door of the room1 that nothing may get in to disturb them1 or raise the slightest dust while the varnish is drying4 ,when perfectly dry1 and not in the least sticky to the touch of the finger1 have ready some sheets of smooth thick white paper4 ,in each sheet cut small double slits to admit the stems1 and in this way secure the leaves from slipping about and being injured4 ,write the name of each leaf above it4 ,let the other half of the sheet lie upon them4 ,put these sheets within a double cover of binders-board1 7like a port-folio17 which you must then seal up in paper1 like a large parcel1 and the leaves in all their autumn beauty may be safely transported to any part of the world4 ,they will be found very useful to landscape-painters4 ,,madeira ,,charlotte ,,russe4--,take one ounce of gelatine1 or of the very best ,russia isinglass1 and soak it1 near half an hour1 in as much cold water as will barely cover it4 ,it must merely soften1 and not dissolve4 ,then drain off the water1 and put the gelatine or isinglass into a pint of rich cream2 adding a vanilla bean split1 cut to pieces1 and tied closely in a very thin muslin bag4 ,set the cream over a slow fire in a porcelain preserving-kettle1 and let it boil till the gelatine is entirely dissolved1 and thoroughly mixed with the cream4 ,give it a hard stirring1 down to the bottom1 several times while boiling4 ,have ready the yolks only1 of eight eggs1 beaten till very light and thick2 and then beat1 gradually1 into the yolk of egg three quarters of a pound of the best powdered loaf-sugar4 ,then take the cream off the fire1 and 7having first removed the vanilla7 stir into it1 by degrees1 the mixture of beaten yolk of egg and sugar4 ,set the kettle again over a slow fire1 and let it simmer till very thick2 but do not allow it to boil hard1 or too long1 lest it should curdle4 ,when the mixture is sufficiently thick1 take it off1 and set it away to cool4 ,have ready the whites of four of the eight eggs beaten to a stiff froth4 ,then stir two heaping table-spoonfuls of powdered loaf-sugar into half a tumbler-full of ,madeira wine1 and beat it slowly into the white of egg2 adding a little more powdered sugar if the wine seems likely to curdle the egg4 ,when the yellow or yolk-of-egg mixture is quite cold1 stir gradually into it the white mixture1 till all is thoroughly amalgamated4 ,have ready a mould or moulds lined with very thin slices of almond sponge-cake4 ,fill them up with the mixture1 and set them on ice till the charlotte is wanted4 ,then turn it out4 ,you may cover the top with icing made in the usual way1 and flavoured with extract of vanilla1 or extract of bitter almond--or peach-water4 ,,lemon ,,charlotte ,,russe4--,is made as in the preceding receipt2 substituting for the vanilla and ,madeira1 the yellow rind and the juice of two large whole lemons1 or three if not of the largest size4 ,rub off the yellow rind 7or zest7 upon lumps of loaf-sugar1 scraping it off with a knife as you proceed1 and saving it on a saucer4 ,then powder these lumps1 and mix them with half the remainder of the three-quarters of a pound of sugar1 and the scraped yellow rind4 ,add it 7as above7 to the beaten yolk of egg1 and boil it slowly with the isinglass and cream4 ,then cut the lemons1 and squeeze their juice into the remaining sugar4 ,having beaten the whites of half the eight eggs to a stiff froth1 add to it the lemon-juice and sugar2 and when the mixture of cream1 egg1 and isinglass is cold1 mix gradually with it the beaten white of egg1 c4 ,lastly1 line the mould with thin slices of lady-cake1 or almond sponge-cake2 put in the mixture1 and set it on ice4 ,before it goes to table ice the top2 flavouring the icing with lemon-juice4 ,,orange ,,charlotte ,,russe4--,is made as above--substituting for the lemons three fine large oranges1 and flavouring the icing with orange-juice4 ,line the moulds with almond sponge-cake4 ,orange cake will be still better for this purpose4 ,,rose ,,charlotte ,,russe4--,take an ounce of ,russia isinglass or of gelatine1 and soften it by soaking a while in cold water4 ,then boil it slowly in a pint of cream1 sweetened with a quarter of a pound of fine loaf-sugar1 7adding a handful of fresh rose-leaves tied in a thin muslin bag17 till it is thoroughly dissolved1 and well mixed4 ,take it off the fire2 set it to cool2 and beat together till very light and thick1 four whole eggs1 and the yolks only of four others4 ,stir the beaten eggs gradually into the mixture of cream1 sugar and isinglass1 and set it again over the fire4 ,stir it well1 and see that it only simmers2 taking it off before it comes quite to a boil4 ,then1 while it is warm1 stir in sufficient extract of roses1 to give it a high rose-flavour and a fragrant smell4 ,have ready two moulds lined with lady-cake1 or almond sponge-cake4 ,fill them with the mixture1 and set them on ice4 ,before they go to table1 ice the tops of the charlotte1 flavouring the icing with rose4 ,,chocolate ,,charlotte ,,russe4--,having soaked in cold water an ounce of ,russia isinglass1 or of gelatine1 shave down three ounces of the best chocolate1 which must have no spice or sugar in it1 7,baker's ,prepared ,cocoa is excellent for this and all other chocolate purposes17 and mix it gradually into a pint of cream1 adding the soaked isinglass4 ,set the cream1 chocolate1 and isinglass over the fire1 in a porcelain kettle2 and boil it slowly till the isinglass is dissolved thoroughly1 and the whole is well mixed4 ,then take it off the fire and let it cool4 ,have ready eight yolks of eggs and four whites1 beaten all together till very light2 and stir them gradually into the mixture1 in turn with half a pound of powdered loaf-sugar4 ,simmer the whole over the fire1 but do not let it quite boil4 ,then take it off1 and with a chocolate-mill1 7or with rods17 whip it to a strong froth4 ,line your moulds with sponge-cake1 and set them on ice4 ,if you like a strong chocolate flavour1 take four ounces of the cocoa4 ,,almond ,,ice-,,cream4--,to every quart of cream1 allow two ounces of shelled sweet almonds1 and two ounces of shelled bitter almonds4 ,blanch the almonds in scalding water1 and then throw them into cold water2 afterwards1 put them1 one at a time1 7bitter and sweet alternately17 into a marble mortar1 and pound them to a fine1 smooth paste1 moistening them with a little cream as you proceed4 ,when the almonds are all done1 stir them gradually into the cream you intend to freeze4 ,set it over a fire1 and continue to boil it five minutes after it has come to a boil4 ,then strain it into a freezer1 and while it is warm stir in gradually sufficient powdered loaf-sugar to make it very sweet1 allowing three-quarters of a pound to every quart of cream4 ,freeze it in the usual manner4 ,,almond ,,ice-,,cream--,another way4 ,to each quart of cream1 allow three ounces of shelled bitter-almonds1 and no sweet ones4 ,blanch them and break them up slightly4 ,put them into a porcelain sauce-pan1 and pour on water1 allowing half a pint of water to each ounce of almonds4 ,boil them long and slowly1 till the water is highly-flavoured1 and so reduced in quantity that it barely covers the almonds4 ,then strain it off2 and when cool1 stir the almond water into the cream1 adding sugar by degrees2 allowing three-quarters of a pound to every quart of cream4 ,put the mixture into a freezer1 and proceed as usual4 ,,chocolate ,,ice-,,cream4--,chocolate used for this purpose must have neither sugar nor spice in it4 ,baker's ,prepared ,cocoa is the best4 ,for each quart of cream1 scrape down three large ounces of cocoa or chocolate1 put it into a sauce-pan with half a pint of hot water for each ounce1 and mix it into a smooth paste with a spoon4 ,place it over hot coals1 and when it has come to a boil1 take it off the fire and set it to cool4 ,when it has become lukewarm1 stir the chocolate into the cream1 and strain it4 ,when strained1 add gradually1 for each quart of cream1 three-quarters of a pound of powdered loaf-sugar2 and give the whole a boil up4 ,then put it into a freezer4 99 99 99 99 99 ,another way4--,to every quart of cream1 allow three ounces of ,baker's ,prepared ,cocoa1 and half a pound of powdered loaf-sugar4 ,scrape the cocoa very fine1 and stir it into the cream1 alternately with the sugar1 a little of each at a time4 ,having well mixed the whole1 boil and stir it1 continuing to do so five or six minutes after it has come to a boil4 ,then strain it into the freezer4 ,,orange ,,ice-,,cream4--,to each quart of cream1 allow two fine ripe oranges1 and three-quarters of a pound of loaf-sugar4 ,rub the yellow rinds of the oranges upon a large lump of sugar1 and scraping it off as you proceed1 transfer it to a saucer4 ,then powder the lump of sugar1 and put it1 with the rest1 all of which must be powdered4 ,squeeze the juice of the oranges among the sugar1 mixing it well in4 ,then stir it gradually into the cream4 ,give it one boil up1 and then transfer it to the freezer4 ,,lemon ,,ice-,,cream4--,may be made as in the above receipt4 ,it will require more sugar1 as lemons are more acid than oranges4 ,never use oil of lemon or essence of lemon for any flavouring4 ,this article is now too generally made of tartaric acid1 vitriol1 or other drugs that render it unpalatable and unwholesome4 ,some of it tastes like peppermint4 ,all lemon-flavouring should be obtained from the fruit only4 ,,wine ,,jelly4--,take three ounces of ,cooper's isinglass or gelatine1 and soak it in cold water during five minutes4 ,then take it out and put it into a preserving kettle1 and dissolve it in two quarts of boiling water4 ,stir into it a pound of loaf-sugar1 on part of which has been rubbed off the thin yellow rind of four large lemons4 ,add two large sticks of cinnamon broken up1 and the juice of the lemons mixed with a pint of white wine1 7madeira1 sherry1 or malaga17 and add also the broken shells and beaten whites of four eggs4 ,having mixed all the ingredients well in the preserving kettle1 put on the cover1 set the kettle over the fire1 and boil it steadily during twenty minutes4 ,then take it off1 and let it stand five minutes or more1 to settle4 ,pour the whole carefully into a thin flannel bag1 and let it run into your jelly moulds4 ,on no account squeeze the bag1 as that will injure the clearness of the jelly4 ,this mode of preparing jelly with artificial isinglass saves the trouble of boiling calves' feet the day before4 ,it can be made in a short time4 ,,very ,,fine ,,apple ,,jelly4--,having cut out all blemishes1 quarter half a bushel of the best pippin or bell-flower apples1 without peeling or coring1 and as you cut them1 throw them into a pan of cold water to preserve the colour4 ,when all the apples have been thus cut up1 take them out of the water1 but do not wipe or dry them4 ,then weigh the cut apples1 and to each pound1 allow a pound of the best loaf-sugar4 ,put them with the sugar into a large preserving-kettle and barely enough of water to prevent their burning1 mixing among them the yellow rind of half a dozen lemons pared off very thin and cut into pieces4 ,also the juice of the lemons4 ,when perfectly soft1 and boiled to a mash1 put the apples1 c41 into a large linen jelly-bag1 and run the liquid into moulds1 if wanted for present use2 and into jars if intended for keeping4 ,lay brandy paper on the top of each jar1 and cover them closely4 ,,pear ,,marmalade4--,take large fine juicy pears4 ,pare1 core1 and cut them up into small pieces4 ,weigh the pieces2 and to every two pounds allow a pound and a half of sugar1 and the grated peel and juice of a large orange or lemon1 adding a tea-spoonful of powdered ginger4 ,put the whole into a preserving-kettle and boil it over a moderate fire1 till it becomes a very thick1 smooth marmalade1 stirring it up from the bottom frequently1 and skimming the surface before each stirring4 ,when quite done1 put it warm into jars--and cover it4 ,for children1 or for common family use1 it may be made with large pound pears and brown sugar2 but it always requires the acid of orange or lemon to make it palatable2 pears1 when cooked1 having no acid of their own4 ,,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 yellow rind of a large orange or lemon1 pared very thin4 ,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 thick1 smooth mass1 frequently stirring it up from the bottom4 ,when done1 put it warm into jars1 and cover it closely4 ,,tomata ,,marmalade4--,this is the best sort of tomata sweetmeat4 ,take ripe tomatas in the height of the season4 ,in autumn they become watery1 and insipid4 ,weigh them2 and to every pound of tomatas allow a pound of sugar4 ,put the tomatas into a large pan1 or a small tub1 and scald them with boiling water1 so as to make the skin peel off easily4 ,when you have entirely removed the skins1 put the tomatas 7without any water7 into a preserving-kettle1 mash them1 and add the sugar1 with spoonfuls of ground ginger to your taste2 also fresh lemon-peel finely grated1 and sufficient lemon-juice to give it a fine flavour4 ,stir up the whole together1 and set it over a moderate fire4 ,boil it gently for two or three hours1 till the whole becomes a thick1 smooth mass--skimming it well1 and stirring it to the bottom after every skimming4 ,when done1 put it warm into jars2 cover it tightly1 7pasting paper over the lids17 and keep it in a dry place4 ,this will be found a very fine sweetmeat4 ,there should be enough of ginger and lemon to overpower the tomata flavour4 ,for children1 this sweetmeat is better than any other2 and it may be made for them very economically with good brown sugar1 7always allowing a pound of sugar to a pound of tomatas17 and with no other flavouring than ginger4 ,the natural taste of the tomatas must not be perceptible1 it is their substance only that is wanted1 and their wholesome properties4 ,,red ,,flummery4--,boil a pound of ground rice in as much water as will cover it4 ,when it is thoroughly boiled1 and very thick and smooth1 stir into the rice 7while hot7 a half pound of powdered white sugar1 and about three jills1 or six large wine-glasses of fresh currant or cherry juice1 that has been pressed through a linen bag4 ,next replace it on the fire1 and boil the whole together for about ten minutes1 stirring it well4 ,then put it into moulds1 and set it on ice4 ,when cold1 turn it out1 and eat it with sweetened cream1 or with boiled custard4 ,you may use the juice of fresh strawberries or raspberries1 stirred in while the flummery is hot1 but not boiled afterwards4 ,the flavour of strawberries and raspberries is always impaired and weakened by cooking4 ,,rice ,,blancmange4--,boil half a pint of whole rice in as little water as possible1 till all the grains lose their form and become a soft mass4 ,next put it into a sieve1 and drain and press out all the water4 ,then return it to the sauce-pan1 and mix with it a large half pint of rich milk1 and a quarter of a pound of powdered sugar4 ,boil it again till the whole is reduced to a pulp4 ,then remove it from the fire1 and stir in1 7while hot17 a wine-glass of rose-water4 ,dip your moulds into cold water1 and then fill them with the rice2 set them on ice1 and when quite firm and cold1 turn out the blancmange1 and serve it up on dishes with a sauce-tureen of sweetened cream flavoured with nutmeg4 ,or you may eat it with a boiled custard1 or with wine sauce4 ,you may mould it in large breakfast cups4 ,always dip your moulds for a moment in lukewarm water before you turn out their contents4 ,,farina4--,farina is a very fine and delicate preparation made from the inner part of the grain of new wheat4 ,it is exceedingly nutritious1 and excellent1 either for invalids or for persons in health4 ,it is now much in use1 and is to be had in packages of a pound or half a pound at the best grocers' and druggists'1 or in large quantities at ,no4 #aja ,south ,front ,street1 ,philadelphia2 and #bja ,cherry ,street1 ,new ,york4 ,it is highly recommended by physicians4 ,,farina ,,gruel4--,have some water boiling on the fire1 and slowly sprinkle in sufficient farina to thicken it to the desired consistence4 ,continue the boiling twenty minutes afterwards4 ,sweeten it with loaf-sugar4 ,,farina ,,panada4--,soak the farina for several hours in milk4 ,then drain it1 and put it into a vessel that has a close lid4 ,set this vessel in a kettle of water1 raising it on a trivet or something similar4 ,place it over the fire1 and make it boil all round the outside of the inner vessel4 ,this will cook the farina very nicely4 ,keep it boiling till it becomes a thick1 smooth mass4 ,when done1 sweeten it with white sugar2 and1 if permitted1 you may flavour it with a little nutmeg and white wine4 ,some fresh lemon peel may be boiled with it1 to be removed when the farina is taken up4 ,,baked ,,farina ,,pudding4--,boil a quart of milk1 gradually stirring into it1 while boiling1 a quarter of a pound of farina4 ,then take it up2 and1 while warm1 mix into it a quarter of a pound of sugar2 half a nutmeg grated2 and a wine-glass of rose-water1 or of white wine1 or half a glass of brandy4 ,then beat four eggs very light1 and stir them gradually into the farina mixture4 ,bake it in a buttered1 deep dish1 and grate sugar over it when done4 ,,farina ,,flummery or ,,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-leaves2 or a vanilla bean split and cut into pieces1 and tied up in a bit of thin muslin4 ,having boiled the milk till it is very highly-flavoured1 strain it1 and add it to the pint and a half4 ,then set it over the fire in a porcelain or delft-lined vessel1 and boil it well4 ,when it has come to a boil1 begin to sprinkle in gradually a quarter of a pound 7or four large heaping table-spoonfuls7 of farina1 stirring it well4 ,let it boil a quarter of an hour after all the farina is in4 ,when done1 remove it from the fire1 and stir in 7if you have used bitter almond or peach-leaf flavouring7 a wine-glass of rose-water2 add four large table-spoonfuls of powdered sugar4 ,put the flummery into a blancmange mould1 set it on ice1 and turn it out when wanted for dinner4 ,have ready to eat with it1 a boiled custard1 flavoured either with bitter almond or vanilla4 99 99 99 99 99 ,another way4--,grate on a lump of sugar the yellow rind of a large lemon or orange1 scraping it off with a tea-spoon as you proceed1 and saving it on a saucer4 ,then mix it with a quarter of a pound of powdered loaf-sugar4 ,boil a quart of water1 and when it has come to a boil1 stir in alternately the sugar and four large heaping table-spoonfuls of farina4 ,let it boil a quarter of an hour longer4 ,then add the juice of the lemon or orange4 ,then put it into a mould and set it on ice to congeal4 ,eat with it boiled custard1 flavoured with lemon or orange4 99 99 99 99 99 ,another way4--,mix with a pint of water a pint of ripe currant-juice1 strained through a sieve or bag1 and well sweetened4 ,in winter you may substitute the juice of stewed cranberries made very sweet4 ,boil the water and juice together4 ,then stir in gradually a quarter of a pound of farina1 and boil it fifteen minutes longer4 ,transfer it to a mould1 and set it on ice to congeal4 ,eat it with sweetened cream4 ,,farina ,,plum ,,pudding4--,having extracted the seeds from half a pound of the best raisins1 cut them in half1 and dredge them well with sifted flour1 to prevent their clodding1 or sinking in the pudding4 ,pick1 wash1 and dry half a pound of ,zante currants1 and dredge them also with flour4 ,prepare a heaped teaspoonful of powdered spice2 nutmeg1 mace1 and cinnamon1 mixed together4 ,boil three pints of milk1 and while it is boiling1 sprinkle in a half pound of farina4 ,next add the spice1 and let it boil a quarter of an hour longer4 ,then take it up1 and set it to cool4 ,when it is lukewarm1 stir in gradually1 six well-beaten eggs1 in turn with the raisins and currants2 a large piece of fresh butter2 and a small glass of brandy4 ,you may add some slips of citron1 dredged with flour4 ,stir the mixture very hard4 ,put it into a buttered pudding-mould4 ,tie a double cloth tightly over the top1 and place it in a pot of boiling water4 ,boil it three or four hours2 and then turn it out on a dish4 ,eat it with wine-sauce2 or with cold butter and sugar stirred together to a cream1 and flavoured with nutmeg and lemon4 ,,roxbury ,,tea ,,cake4--,on bread-making day take a pound or a quart of very light wheaten bread-dough1 just before the loaves are put into the oven4 ,lay it in an earthen pan1 and mix in1 gradually1 and alternately1 three well-beaten eggs2 a half-pint of powdered white sugar2 half a pint of rich milk or cream2 half a pint or a half-pound of fresh butter2 and a tea-spoonful of mixed spice1 powdered mace1 nutmeg and cinnamon2 with a wine-glass of rose-water4 ,mix the whole thoroughly1 beating and stirring it well4 ,lastly1 add a yeast powder2 dissolving in one cup the portion of soda in a little lukewarm water1 and mixing it into the dough2 and melting in another cup the tartaric acid1 and then stirring that in4 ,sprinkle some flour on your paste-board1 and make the dough into small round cakes4 ,having pricked the tops with a fork1 lay them in a buttered pan1 set them immediately into the oven1 and bake them brown4 ,eat them fresh1 the day they are baked4 ,you may bake the dough all in one loaf4 ,this cake will be improved by the addition of some raisins of the best quality1 seeded and cut in half2 and well-dredged with flour to prevent their sinking into a clod4 ,for a larger quantity1 you must have two quarts of risen bread-dough2 six eggs2 a pint of powdered sugar2 a pint of milk2 a pound of fresh butter2 and a table-spoonful of mixed spice2 two wine-glasses of rose-water2 and two yeast powders1 or a full tea-spoonful of soda1 and somewhat less than a tea-spoon of tartaric acid4 ,,alpisteras4 7,spanish cakes47--,to one pound of fine flour1 7well sifted and dried17 add half a pound of powdered loaf-sugar1 7also sifted17 and mix them well together4 ,in a shallow pan beat your eggs very light1 and then gradually wet with them the mixed flour and sugar1 adding a wine-glass of rose-water1 or orange-flower water1 or else the juice of two large oranges or lemons4 ,work the whole into a stiff dough1 and knead it well4 ,roll it out into a very thin sheet1 and cut it into squares of about five inches in size each way4 ,divide each square 7half way down7 into slips1 so as to resemble a hand with fingers4 ,then curl or bend up the slips or fingers2 or twist and twirl them so as to look like bunches of ribbons4 ,have ready1 in a pot over the fire1 a large portion of boiling lard4 ,put the alpisteras carefully into it1 a few at a time1 and fry them a light brown4 ,take them up on a perforated skimmer1 draining back the lard into the pot4 ,spread them to cool on a large dish2 and when cool1 sift powdered sugar over them4 ,,pisto ,,omelette4--,this is a favourite omelette in ,spain4 ,mince together cold turkey or chicken1 and an equal quantity of cold ham or tongue2 adding a chopped onion or two1 and sufficient sweet marjoram and sweet basil to season it well3 also a little cayenne4 ,no salt1 as the ham will render it quite salt enough4 ,have ready sufficient well-beaten eggs to make it into a good omelette mixture2 and stir the whole very hard at the last4 ,have ready over the fire1 a broad pan of boiling lard4 ,put in the mixture with a ladle1 and fry it in flat cakes4 ,serve it up hot4 ,,guisada ,,or ,,spanish ,,stew4--,take hare1 rabbit1 partridges1 pheasants1 or chickens4 ,cut them up as in carving2 and save the giblets4 ,do not wash the pieces1 but dry them in a cloth4 ,put them into a pan in which there is a sufficiency of hot sweet oil1 7adding a sliced onion17 and fry them brown4 ,then transfer them 7with the gravy7 to an earthen stew-pan or pipkin4 ,add some bits of cold ham cut thin and small1 and a bunch of sweet herbs chopped fine2 also a little cayenne4 ,pour in wine and broth in equal portions1 sufficient to cover the pieces well2 adding the giblets4 ,let it simmer gently1 till thoroughly done1 carefully skimming off all the grease1 and stirring the meat up from the bottom with a wooden spoon4 ,serve it hot in a covered dish4 ,it will be improved by the juice of one or two oranges1 squeezed in toward the last4 ,,pollo ,,valenciano4--,this is also a ,spanish dish4 ,cut up a large fine fowl into pieces4 ,wipe them clean and dry1 but do not wash them or lay them in water4 ,put into a broad sauce-pan1 a tea-cup of sweet oil1 and a bit of bread4 ,let it fry1 7stirring it about with a wooden spoon17 and when the bread is browned take it out1 and throw it away4 ,then put in a sliced onion1 and fry that2 but take care not to let it burn or it will become bitter1 and spoil the stew4 ,then put in the pieces of fowl1 and let them brown for a quarter of an hour4 ,then transfer it to a stew-pan1 adding a little bit of chili or red pepper minced small1 and some chopped sweet herbs4 ,also half a dozen large tomatas quartered2 and two tea-cups of boiled rice4 ,add a little salt1 and stir the whole well together1 having poured on sufficient hot broth to cover it4 ,place it over the fire1 and when it has come to a hard boil1 put the lid on the pan and set it aside to simmer till the whole is completely cooked1 and the gravy very thick4 ,about ten minutes before the stew goes to table1 take off the lid of the stew-pan1 lest the steam should condense on it and clod the rice1 or render it watery4 ,serve it up uncovered4 ,,gazpacho4--,in ,spanish countries this is a common luncheon or supper for working people4 ,take onions1 cucumbers1 and a small chili or red pepper4 ,peel them1 chop them fine1 and mix them with plenty of bread crumbs1 and a little salt4 ,mix equal quantities of vinegar and water1 and add an ample portion of sweet oil4 ,put the whole into a pipkin1 and stir it well4 ,set it on hot coals1 and simmer it till well cooked4 ,eat slices of bread with it4 ,in summer it is usual to serve up this mixture in a large bowl without any cooking4 ,,spanish ,,salad4--,a ,spanish proverb says that for compounding a good salad1 four persons are required--a spendthrift for oil2 a miser for vinegar2 a counsellor for salt1 7or a man of judgment27 and a madman for stirring up the whole1 hard and furiously4 ,get a very large salad-bowl1 that there may be ample room for stirring well4 ,prepare in separate vessels the lettuce and the seasoning4 ,they should not be put together till a few minutes before the salad is to be eaten2 otherwise it will be tough and sodden instead of crisp and fresh4 ,do not cut it with a knife1 but tear or strip off the leaves of the lettuce1 and throw all the stalk away4 ,then wash the leaves through several cold waters1 and dry them in a clean napkin4 ,put them into the large bowl2 and in a smaller bowl mix the seasoning1 for which you must have equal quantities of mixed vinegar and water2 a small tea-spoonful of mixed cayenne and salt2 and four times as much sweet oil as the mixed vinegar and water4 ,mix all the seasoning thoroughly1 stirring it very hard4 ,have ready on a plate some tarragon finely minced or powdered4 ,just before the salad is to be eaten1 pour the dressing over the lettuce and strew the surface with tarragon4 ,you may decorate the top with nasturtion flowers2 they are very nice to eat4 ,,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 cullender7 put the rice into a pot of boiling water1 with a very little salt2 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 forks one in each hand1 so that the grains may appear to stand alone4 ,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 short2 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 asparagus2 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 dish 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 ,darling of ,new ,haven4 ,,french ,,way ,,of ,,dressing ,,asparagus4--,having boiled the asparagus-tops as above2 drain them on a sieve1 and put them into a deep dish with a large lump of the best fresh butter4 ,mix the butter well among the asparagus1 till it is melted throughout1 and sprinkle in 7if you like7 a very little pepper4 ,cover the dish1 and keep it hot by the fire till it is time to send it to table4 ,you may lay in the bottom1 of the dish two thin slices of toast1 spread over with butter1 after being first dipped in the asparagus water4 ,another way is to substitute salad oil for butter1 mixed among the asparagus4 ,,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 eggs2 grate the yolks2 and mix them with cream and grated nutmeg1 and a very little cayenne4 ,put this mixture into a very small sauce-pan2 give it one boil up2 pour it over the eggs and onions2 and send it to table hot4 ,for those who have no objection to onions1 this is a nice side dish4 ,,egg ,,balls4--,boil eight eggs till quite hard2 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 small1 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 butter2 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 stewed rabbit1 about five minutes before you take it up4 ,,tomata ,,paste4--,scald and peel as many ripe tomatas 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 tomatas in a sieve4 ,afterwards add salt1 cayenne1 pounded mace1 and powdered cloves to your taste2 and to every quart of tomatas 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 closely2 pasting paper over each4 ,it is an excellent sauce1 at the season when fresh tomatas 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 tomata 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 tomatas1 7either fresh1 or dried ochras and tomata paste47 ,you may put in some sliced onions4 ,pour on water enough to cover it well4 ,let it boil slowly1 7skimming it well17 till every thing 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 ,,fried ,,cauliflower4--,having boiled the cauliflower in milk till thoroughly done2 take it out1 drain it1 and cut it up into very small pieces1 adding a very little salt and cayenne4 ,have ready in a frying-pan1 sufficient fresh butter2 and when it comes to a boil and is bubbling all over1 put in the cauliflower and fry it1 but not till it becomes brown4 ,make a slice or two of toast1 dip it in hot water1 butter it2 lay it on a dish2 and put the fried cauliflower upon it4 ,,fried ,,cabbage4--,parboil a fine cabbage4 ,then take it out1 drain it1 and lay it a while in cold water to remove the cabbage smell4 ,next put it into a clean pot of fresh water1 and boil it again till thoroughly done4 ,afterwards chop it small1 season it with a little pepper and salt1 and fry it in fresh butter4 ,a less delicate way is to fry it in boiling lard4 ,,to ,,prepare ,,lard4--,as soon it is cut off from the newly-killed pork1 put the fat into a crock2 cover it2 and let it stand all night in a cool place4 ,next day1 cut it into small bits1 7carefully removing all the fleshy particles of lean17 and put the fat into a pot without either water or salt4 ,the pot should not be more than half-full4 ,let it boil slowly 7stirring it frequently from the bottom lest it burn7 till it becomes quite clear1 and transparent4 ,then ladle it out into clean pans4 ,when almost cold1 put it into stone jars1 which must be closely covered1 and kept in a cool place4 ,if to go to a distance1 tie it up in bladders4 ,there are two sorts of pork fat for lard4 ,the leaf fat1 which is the best2 and the fat that adheres to the entrails4 ,these two fats should be boiled separately4 ,the entrails1 whose skins are to be used for sausage-cases1 must be well scraped and cleaned out1 and thrown into strong salt and water for two days1 and afterwards into strong lye for twenty-four hours4 ,this lye1 when strained1 will afterwards be good to assist in soap-making4 ,,brine ,,for ,,ham ,,or ,,bacon4--,to every four gallons of water1 allow four pounds of salt2 two ounces of salt-petre2 three pounds of sugar1 and two quarts of molasses4 ,boil the whole together2 skimming it well4 ,when clear1 let it cool4 ,rub the meat 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 turning each piece every day4 ,afterwards1 smoke it well for a fortnight1 hanging the large end downward4 ,the fire in the smoke-house should be well kept up4 ,hickory or oak is the best wood for this purpose4 ,on no account use pine1 spruce1 fir1 or hemlock4 ,corncobs are excellent for smoking meat4 ,sew up the hams closely in thick cotton cloth--or canvas covers1 and then white-wash them4 ,tongues may be pickled and smoked as above4 ,also beef4 ,,hog',s ,,head ,,cheese4--,hog's head cheese is always made at what is called 8killing-time40 ,to make four cheeses of moderate size1 take one large hog's head1 two sets of feet1 and the noses of all the pigs that have been killed that day4 ,clean them well1 and then boil them to rags4 ,having drained off the liquid through a cullender1 spread out the things in a large dish1 and carefully remove all the bones1 even to the smallest pieces4 ,with a chopper1 mince the meat as small as possible1 and season it to your taste with pepper1 salt1 powdered cloves1 and some chopped sage or sweet marjoram4 ,having divided the meat into four equal parts1 tie up each portion tightly in a clean coarse towel1 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 or luncheon4 ,,frying ,,fish4--,fish should be fried in fresh butter or lard2 a large allowance of which must be put by itself into the frying-pan1 and held over a clear fire till it becomes so hot as to boil hard in the pan4 ,till it bubbles1 the fish must not be put in4 ,they must first be dried separately1 in a clean cloth1 and then scored on the back1 and slightly dredged with flour4 ,unless the butter or lard for frying is sufficient in quantity to cover the fish well1 and bear them up1 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 all of what there is1 and be disagreeably greasy4 ,,axjar ,,pickles4--,take a variety of young fruits or vegetables1 and put them into strong salt and water for three days2 stirring them well1 night and morning4 ,then take them out1 and spread them on trays1 or old servers1 or large flat dishes2 taking care that they do not touch each other4 ,set them out in the sun every fine morning1 and let them remain till sunset2 but not if it becomes damp1 or even cloudy4 ,do this till they are perfectly dry4 ,then wash them well in cold water1 drain them1 and wipe them separately with a coarse cloth4 ,put them into large jars4 ,to a three gallon jar1 put in half a pound of horse-radish1 sliced1 and two cloves of garlic2 half a hundred small white onions2 two ounces of mace2 one ounce of cloves2 two nutmegs powdered2 two pounds of the best crushed sugar2 half a bottle of the best ground mustard2 one pound of yellow mustard seed2 and half a pound of green ginger1 sliced or scraped4 ,then take half an ounce of turmeric powder2 mix it with sufficient vinegar to render it liquid1 and pour it over the pickles in the jar1 which must not be more than half full of them4 ,have ready some boiling vinegar of the best cider kind1 and pour it scalding hot into the jar1 till it is three parts full4 ,the pickles will expand to their natural size4 ,when they are perfectly cold1 cork the jar tightly1 and seal the cork4 ,these pickles will be fit for use in a month2 but they improve by keeping4 ,for this pickle you may use plums1 small peaches2 grapes picked from the stems2 cherries2 barberries2 nasturtion seeds2 button tomatas2 radish-pods2 beans1 cauliflowers sliced2 white cabbages sliced1 small cucumbers2 and limes or small lemons--mixed together in any proportion you like4 ,the turmeric powder gives the whole a yellow tinge1 and is indispensable to this pickle4 ,axjar is an ,east ,indian word4 ,,fine ,,peach ,,mangoes4--,take fine1 large1 free-stone peaches4 ,they should be ripe1 but not the least bruised4 ,the best for this purpose are the large white free-stones4 ,having rubbed off the down with a clean flannel1 cut the peaches in half1 and remove the stones4 ,prepare a mixture1 in equal portions1 of mace1 nutmeg1 and root-ginger2 all broken up small1 but not powdered4 ,fill with this the cavities of the peaches whence the stones were extracted4 ,then put together the two halves of each peach1 7making them fit exactly17 and tie them round with coarse thread or fine twine4 ,if you choose1 you may stick the outside of the peaches all over with cloves4 ,put them into stone jars1 filling each jar rather more than three-quarters full2 and laying among them little thin muslin bags of turmeric to colour them yellow4 ,if you prefer to colour them red1 tie up some cochineal in thin muslin bags4 ,fill up the jars to the top with cold vinegar of the best quality--real white wine vinegar1 if you are sure it is real4 ,if the pickles are to be sent to a distant place1 or to a warmer climate1 boil the vinegar1 and pour it on1 scalding hot4 ,close the jars immediately2 sealing the corks with red cement1 and tie a bladder tightly over the top of each4 ,these peach mangoes will be fit for use in two months4 ,,to ,,pickle ,,peppers1 ,,small ,,cucumbers1 ,,and ,,beans4--,put all these vegetables together into a brine strong enough to bear up an egg to the surface2 and let them stay in it for three days4 ,then take them out1 and lay them in cold water for an hour4 ,change that water for fresh1 and let them remain another hour4 ,do this a third or fourth time4 ,having washed them well in a fresh water1 put them into a preserving-kettle1 7one lined with delft-porcelain is best17 and surround and cover them with fresh cabbage leaves1 or vine-leaves4 ,fill up the kettle with cider-vinegar mixed with an equal quantity of water2 and during four hours let them simmer without boiling4 ,then take them off the fire2 take them out of the kettle1 transfer them to broad pans1 and pour the vinegar over them4 ,when they are cold1 return the pickles to the kettle1 7having first washed it out clean17 and scald them four times with fresh vinegar boiled for the purpose in another vessel4 ,when cold1 put them into jars1 7three parts full17 and pour on fresh vinegar till it reaches the top4 ,lay among the pickles1 mace2 nutmegs broken small2 mustard seed2 and whole white-pepper-corns1 tied up in thin white muslin bags4 ,,pickled ,,onions4--,take small button-onions2 remove the outer skin1 and lay the onions in dry salt for twenty-four hours4 ,then soak off the salt1 in several waters2 wash them well2 and put them into a porcelain kettle1 with equal quantities of vinegar and water4 ,simmer them till tender4 ,then take them out2 drain them2 and1 returning them to the kettle1 scald them with fresh vinegar boiled in another vessel4 ,when cold1 take them out1 drain them again2 put them into wide-mouthed jars1 and fill up with cold vinegar4 ,place among them thin muslin bags with mace and broken nutmegs4 ,on the top of each jar1 put a table-spoonful of sweet oil4 ,cover them tightly4 ,,pickled ,,plums or ,,damsons4--,the fruit must be large1 fine1 fully ripe1 and with no blemishes4 ,to every quart of plums allow a quarter of a pound of loaf-sugar powdered1 and a pint of the best cider vinegar4 ,damsons being more acid will require half a pound of sugar4 ,put the fruit with the sugar and vinegar into a preserving kettle1 adding little bags with some broken pieces of cinnamon and some blades of mace1 and1 if you choose1 a few cloves4 ,give them one boil up1 and skim them well4 ,put them warm into stone jars1 and cover them closely at once4 ,by winter they will be fit for use4 99 99 99 99 99 ,another way4--,is to pack a jar more than three-fourths full with layers of ripe plums or damsons2 and thick layers of powdered sugar between4 ,fill up with cold vinegar1 and cover them tightly4 ,,pickled ,,cherries4--,take large1 fine1 red cherries1 perfectly ripe1 and cut the stems about an inch long4 ,put the cherries into jars with layers of powdered sugar between each layer of fruit1 interspersing them with little1 thin muslin bags of broken cinnamon1 mace1 and nutmeg4 ,the jars should be three-quarters full of cherries and sugar4 ,fill up with cold vinegar1 and cover them closely4 ,,to ,,keep ,,string ,,beans ,,and ,,green ,,peas4--,string the beans1 7which should be full grown but not old17 and cut them into three pieces--not more4 ,pack them in wide-mouthed stone-jars2 a layer of beans and a thin layer of fine salt4 ,the day before they are to be cooked1 take out a sufficient quantity1 and soak them at least twenty-four hours in a pan of cold water1 changing the water several times1 till it no longer tastes salt4 ,having drained them well1 boil the beans till quite tender4 ,then take them up1 drain off the water thoroughly1 so as to have the beans as dry as possible4 ,next put them into a sauce-pan1 with a piece of fresh butter and a little black pepper4 ,cover the pan1 and stew them in the butter till they almost come to a boil4 ,green peas may be kept in a similar manner4 ,they should be fresh and young4 ,when you take them out of the salt1 soak them1 as above1 for twenty-four hours or more2 changing the water till it tastes quite fresh4 ,boil them soft2 then drain them1 and stew them a while with butter and pepper4 ,you may1 while boiling1 add a very little soda to the peas or beans4 ,this will green and soften them4 ,too much soda will give them a disagreeable taste1 and render them unfit to eat4 ,,scotch ,,short-,,cake4#dec-99--,take a pound of ,zante currants2 and1 after they are well picked and washed1 dry them on a large dish before the fire1 or on the top of a stove4 ,instead of currants1 you may use sultana or seedless raisins cut in half4 ,when well dried1 dredge the fruit profusely with flour to prevent its clodding while baking4 ,have ready a tea-spoonful of mixed spice1 powdered mace1 nutmeg1 and cinnamon4 ,sift two quarts of flour1 and spread it to dry at the fire4 ,cut up a pound of the best fresh butter2 put it into a clean sauce-pan1 and melt it over the fire2 shaking it round and taking care that it does not burn4 ,put the flour into a large pan1 and mix with it a pound of powdered white sugar4 ,pour the melted butter warm into the midst of the flour and sugar2 and with a large spoon or a broad knife mix the whole thoroughly into a soft dough or paste1 without using a drop of water4 ,next sprinkle in the fruit1 a handful at a time1 7stirring hard between each handful7 and finish with a tea-spoonful of spice1 well mixed in4 ,let all the ingredients be thoroughly incorporated4 ,strew some flour on your paste-board2 lay the lumps of dough upon it1 flour your hands1 and knead it a while on all sides4 ,then cut it in half1 and roll out each sheet about an inch thick4 ,with a jagging-iron cut it into large squares1 ovals1 triangles1 or any form you please1 and prick the surface handsomely1 with a fork4 ,butter some square pans1 put in the cakes1 and bake them brown4 ,for currants and raisins1 you may substitute citron cut into slips and floured4 ,this cake will be found very fine if the receipt is exactly followed4 ,in cold weather it keeps well2 and packed in a tin or wooden box1 may be sent many hundred miles1 for ,thanksgiving-day1 ,christmas1 or ,new ,year's4 ,it is still more ,scotch made of fine fresh oatmeal1 sifted and dried4 ,when in ,london1 the author has eaten ,scotch cake sent from ,edinburgh1 and made as above1 but of oatmeal4 #dec-99 ,this receipt1 though inserted somewhat out of place1 is too good to be omitted4 ,,rice ,,waffles4--,take a tea-cup and a half1 or a common sized tumbler-full and a half1 of rice that has been well boiled1 and warm it in a pint of rich milk1 stirring it till smooth and thoroughly mixed4 ,then remove it from the fire1 and stir in a pint of cold milk and a small teaspoonful of salt4 ,beat four eggs very light1 and stir them into the mixture1 in turn with sufficient rice flour to make a thick batter4 ,bake it in a waffle-iron4 ,send them to table hot2 butter them2 and eat them with powdered sugar and cinnamon1 prepared in a small bowl for the purpose4 ,,the ,,indian ,,meal ,,book4 ,,hints ,,on ,,heating ,,ovens1 ,,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 red2 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-bladed1 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 then depositing them 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 saltiness1 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 ,these 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 hops4--,four quarts of water4--,a pint of wheat or rye flour4--,half a pint of strong fresh yeast1 from the brewer or baker4--,three pints1 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 batter2 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 dish2 and let them dry slowly1 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 them separately 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 water1 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 summer2 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 rinse 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 also 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 it1 for twenty minutes or 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--brewers' or bakers' 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 flour2 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 endeavouring to keep it too long4 ,when sour1 it becomes weak and watery1 and tastes and smells disagreeably1 and will never make light bread2 besides being very unwholesome4 ,the acidity may be somewhat corrected by stirring in some dissolved pearlash1 sal-eratus1 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 season2 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 nor 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 ,,bread1 ,,or ,,pone4--,four quarts of ,indian meal sifted4--,a large half pint of wheat flour4--,a heaping table-spoonful of salt4--,half a pint of strong-fresh yeast4--,a quart of warm water4--,sift into a large deep pan1 the ,indian meal and the wheat flour2 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 light2 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 purpose7 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 paste-board1 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 previously sprinkled with cold water2 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 cake is best when quite fresh4 ,excellent bread may be made of equal proportions of wheat1 rye flour1 and ,indian2 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 water1 a tea-spoonful of pearlash1 sal-eratus1 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 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 sour it is unfit to eat4 ,,indian ,,rye ,,bread4--,two quarts of ,indian meal4 ,two quarts of rye meal4--,three pints of milk or water4 ,two teaspoonfuls of salt4--,half a pint of strong fresh yeast4 ,having sifted the rye and ,indian meal into 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 half2 make it into two loaves2 knead each loaf well for ten minutes or more2 and then cover and set them again near the fire1 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 bread 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 meal4--,two quarts of rye meal4--,half a pint of strong fresh yeast4--,half a pint of ,west ,india molasses4--,a small table-spoonful of salt4 ,sift the rye and ,indian meal into a large pan or wooden bowl2 and mix them1 well together1 adding the 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 meal2 pour in the liquid2 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 meal2 lay a thick cloth over the pan2 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 pour1 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 wrung out of cold water1 and stand it up on end till it is cool4 ,this is a palatable1 cheap1 and wholesome bread4 ,it may be mixed thinner1 with a larger portion of water1 and baked in a deep tin or iron pan4 ,if the dough should have stood so long as to become sour 7which it will1 if mixed over night7 restore it by kneading in a small tea-spoonful of pearlash or sal-eratus melted in a little warm water4 ,,egg ,,pone4--,three eggs4--,a quart of ,indian meal4--,a large table-spoonful of fresh butter4--,a small tea-spoonful of salt4--,a half-pint 7or more7 of milk4 ,beat the eggs very light1 and mix them with the milk4 ,then stir in1 gradually1 the ,indian meal2 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 it2 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 fire1 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 and then simmering4 ,on the contrary 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 cream2 or with butter and sugar1 or with butter and molasses2 making a hole in the middle of your plate of mush2 putting some butter into the hole1 and then adding the sugar or molasses4 ,cold mush that has been left1 may be cut into slices1 or mouthfuls1 and fried next day1 in butter1 or in nice drippings 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 coals1 and stir it till it boils1 making the spoon go down to the bottom1 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 teaspoon4 ,it may be sweetened with a little sugar4 ,when the physician permits1 some grated nutmeg may be added2 also 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 fire1 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 time7 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 bread knife beneath1 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 ,in ,america there is seldom a house without a griddle4 ,still1 where griddles are not1 these cakes may be baked on a board standing nearly upright before the fire1 and supported by a smoothing-iron or a stone placed against the back4 ,where wood fires are used1 a good way of baking these cakes is to clear a clean place in the hottest part of the hearth1 and1 having wrapped the cake in paper1 lay it down there1 and cover it up with hot red ashes4 ,it will bake very well1 7replenishing the heat by throwing on from time to time a fresh supply of hot ashes17 and when taken out of the paper they will be found sweet and good4 ,the early settlers of our country frequently baked their ,indian cakes under the ashes of their wood fires2 and the custom is still continued by those who cannot yet obtain the means of cooking them more conveniently4 ,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 meal4--,sufficient warm water to make a soft dough4--,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 paste-board1 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 ,butter 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 the other to bake4 ,this is one of the plainest and simplest preparations of ,indian cake1 and is very good when warm4 ,,plain ,,johnny ,,cake4--,a quart of ,indian meal4--,a pint of warm water4--,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 dough2 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 ,,nice ,,johnny ,,cake4--,a quart of sifted ,indian meal4--,a small teacup of molasses1 7,west ,india is best47--,two large table-spoonfuls of fresh butter4--,a tea-spoonful of ground ginger4--,some boiling water4 ,having sifted the meal into a pan1 rub the butter into it2 add the molasses and ginger1 and pour on1 by degrees1 sufficient boiling water to make a moderately soft dough4 ,it must be stirred very hard4 ,then grease with fresh butter a board of sufficient size1 spread the dough thickly upon it1 and stand it nearly upright to bake before the fire1 placing a flat-iron against the back of the board4 ,the cake must be very well baked1 taking care that the surface does not burn1 while the inside is soft and raw4 ,cut it into squares when done1 and send them hot to table1 split and buttered4 ,the johnny-cake board had best be placed so as slightly to slant backwards2 otherwise the upper part of the cake1 being opposite to the hottest part of the fire1 may bake too fast for the lower part4 ,,very ,,plain ,,indian ,,dumplings4--,sift some ,indian meal into a pan2 add about a salt-spoon of salt to each quart of meal2 and scald it with sufficient boiling water to make a stiff dough4 ,pour in the water gradually2 stirring as you pour4 ,when the dough becomes a stiff lump1 divide it into equal portions2 flour your hands1 and make it into thick1 flat dumplings 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 water 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 flavoured with a little ground spice4 ,,very ,,plain ,,indian ,,batter ,,cakes4--,a quart of warm water1 or of skim milk4--,a quart of ,indian meal and half a pint of wheat flour1 sifted4--,a level tea-spoonful of salt4 ,pour the water into a pan2 add the salt2 and having mixed together the wheat and ,indian meal1 stir them gradually into the water1 a handful at a time4 ,it should be about the consistence of buckwheat cake or muffin batter4 ,beat it long and hard4 ,if you find it too thick1 add a little more water4 ,have ready a hot griddle1 grease it1 and bake the cakes on it4 ,they should not be larger than the top of a tumbler1 or a small saucer4 ,send them to table hot1 in even piles1 and eat them with butter or molasses4 ,these are the plainest sort of ,indian batter cakes2 but if well beaten and properly baked1 they will be found very good1 as well as economical4 ,it is an improvement to mix them with milk instead of water4 ,,indian ,,muffins4--,a pint and a half of yellow ,indian meal1 sifted4--,a handful of wheat flour4--,a quarter of a pound of fresh butter4--,a quart of milk4--,four eggs4--,a very small tea-spoonful of salt4 ,put the milk into a saucepan4 ,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 well1 till all mixed1 and set it away to cool4 ,beat four eggs very light2 and when the milk is cold1 stir them into it1 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 each2 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 ,,virginia ,,griddle ,,cakes4--,a quart of ,indian meal4--,two large table-spoonfuls of wheat flour4--,a heaped salt-spoon of salt4--,a piece of fresh butter1 about two ounces4--,four eggs4--,a pint1 or more1 of milk4 ,sift the ,indian meal into a large pan2 mix with it the wheat flour2 and add the salt4 ,warm the milk in a small saucepan1 but do not let it come to a boil4 ,when it begins to simmer1 take it off1 and put the butter into it1 stirring it about till well mixed4 ,then stir in the meal1 a little at a time1 and let it cool while you are beating the eggs4 ,as soon as they are beaten very light1 add them gradually to the mixture1 stirring the whole very hard4 ,it must be a light batter1 and may require more milk4 ,having heated the griddle well by placing it over the fire or in the oven of a hot stove1 rub it over with some fresh butter1 tied in a clean white rag1 and pour on a large ladle-full of the batter4 ,when the cake has baked brown1 turn it1 with a cake-turner1 and bake the other side4 ,then take it off1 and put it on a hot plate4 ,grease the griddle again1 and put on another cake2 and so on till you have three or four ready to send to table for a beginning4 ,continue to bake1 and send in hot cakes as long as they are wanted4 ,eat them with butter2 to which you may add molasses or honey4 ,,missouri ,,cakes4--,three large pints of yellow ,indian meal4--,a pint of cold water4--,a tea-spoonful of salt4--,a level tea-spoonful of sal-eratus or soda dissolved in a little warm water4--,a large table-spoonful of beef-dripping1 or lard4--,a small pint and a half of warm water4 ,sift three large pints 7a little more than three pints7 of ,indian meal into a pan2 add a tea-spoonful of salt1 a large table-spoonful of lard1 or nice dripping of roast-beef2 and a tea-spoonful of sal-eratus or soda melted in a little warm water4 ,make it into a soft dough with a pint of cold water4 ,then thin it to the consistence of a moderate batter1 by adding1 gradually1 not quite a pint and a half of warm water4 ,when it is all mixed1 beat or stir it well1 for half an hour4 ,then have a griddle ready over the fire4 ,when hot1 grease it with beef-suet1 or with lard or butter tied in a clean white rag4 ,put on a large ladle-full of the batter1 and bake the cakes fast4 ,send them hot to table1 about half a dozen at a time1 seeing that the edges are nicely trimmed4 ,eat them with butter1 to which you may add honey or molasses4 ,these cakes are excellent2 and very convenient1 as they require neither eggs1 milk1 nor yeast4 ,they may be baked as soon as mixed1 or they may stand an hour or more4 ,,indian ,,slap-,,jacks4--,a quart of yellow ,indian meal4--,half a pint or more of boiling water4--,half a pint of wheat flour4--,three large table-spoonfuls of strong fresh yeast4--,a heaping salt-spoon of salt4--,a level tea-spoonful of pearlash1 soda1 or sal-eratus1 dissolved in warm water4--,lard for frying4 ,sift the ,indian meal into a pan1 and add the salt4 ,then pour on the boiling water1 and stir it well4 ,when it has cooled a little1 and become only milk-warm1 stir in the wheat flour1 and add the yeast4 ,stir it long and hard4 ,cover the pan1 and set it near the fire4 ,when the mixture has risen quite light1 and is covered with bubbles1 add the dissolved pearlash to puff it still more4 ,have ready a hot frying-pan over the fire2 grease it with a little lard1 and put in a portion of the mixture1 sufficient for one large cake nearly the size of the pan1 or two small ones4 ,spread the mixture thin1 and fry it brown4 ,send the cakes hot to table1 and eat them with butter or molasses4 ,this is one of the plainest sorts of ,indian cake1 but if properly made1 and baked1 will be found very good4 ,,indian ,,flappers4--,a quart of sifted ,indian meal4--,a handful of wheat flour4--,a quart of milk4--,four eggs4--,a heaping salt-spoon of salt4 ,mix together the ,indian and wheat meal1 adding the salt4 ,beat the eggs light in another pan1 and then stir them a little at a time into the milk1 alternately with the meal1 a handful at a time4 ,stir the whole very hard at the last4 ,have ready a hot griddle1 and bake the cakes on it in the manner of buckwheat cakes1 or crumpets2 greasing or scraping the griddle always before you put on a fresh ladle-full of batter4 ,make all the cakes the same size1 and when done trim the edges nicely with a knife4 ,send them to table hot1 laid one on another evenly1 buttered and cut in half4 ,or they may be buttered after they go to table4 ,,indian ,,crumpets4--,a quart of ,indian meal4--,half a pint of wheat flour4--,a quart of milk4--,a heaping salt-spoonful of salt4--,three eggs4--,two large table-spoonfuls of strong fresh yeast4--,warm the milk4 ,sift the ,indian meal and the flour into a pan1 and mix them well4 ,then stir them into the milk1 a handful at a time2 adding the salt4 ,beat the eggs very light in another pan1 and then stir them1 gradually1 into the milk and meal4 ,lastly1 add the yeast4 ,stir the whole well2 then cover it1 and set it to rise in a warm place1 such as a corner of the hearth4 ,when it has become very light1 and is covered with bubbles1 have the griddle ready heated to begin to bake the cakes2 first greasing the griddle4 ,for each crumpet pour on a large ladle-full of batter4 ,send them to table several on a plate1 and as hot as possible4 ,eat them with butter1 to which you may add molasses or honey4 ,if the batter should chance to become sour by standing too long1 you may remedy it by stirring in a level tea-spoonful of pearlash1 soda1 or sal-eratus1 dissolved in a very little lukewarm water4 ,then bake it4 ,,corn ,,meal ,,breakfast ,,cakes4--,a quart of ,indian meal4--,a handful1 or more1 of wheat flour4--,a large salt-spoon of salt4--,a quart of warm water4--,an additional pint of lukewarm water4--,a bit of pearlash the size of a hazel-nut1 or the same quantity of soda or sal-eratus4 ,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 sal-eratus1 or a bit the size of a hazel-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 butter1 and molasses 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 white 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 into 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 sifted4--,a level tea-spoonful of salt4--,a small half-pint1 or a large handful of ,indian meal4--,two large table-spoonfuls of strong fresh brewer's yeast1 or four table-spoonfuls of home-made yeast4--,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 high 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 ladle-full 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 cake2 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 sal-eratus 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 milk4--,two eggs4--,a large table-spoonful of fresh brewer's yeast1 or two of home-made yeast4--,sufficient sifted rye meal to make a moderate batter4--,a salt-spoon of salt4 ,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 exclusively1 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 ,indian batter cakes may be made as above--or rye and ,indian may be mixed in equal proportions4 ,,indian ,,light ,,biscuit4--,a quart of sifted ,indian meal4--,a pint of sifted wheat flour4--,a very small tea-spoonful of salt4--,three pints of milk4--,four eggs4 ,sift the ,indian and wheat meal into a pan1 and add the salt4 ,mix them well4 ,beat the whites and the yolks of the eggs separately in two pans4 ,the yolks must be beaten till very thick and smooth2 the whites to a stiff froth that will stand alone of itself4 ,then stir the yolks gradually1 7a little at a time17 into the milk4 ,add by degrees the meal4 ,lastly1 stir in the beaten white of egg1 and give the whole a long and hard stirring4 ,butter a sufficient number of cups1 or small1 deep tins--nearly fill them with the batter4 ,set them immediately into a hot oven1 and bake them fast4 ,turn them out of the cups4 ,send them warm to table1 pull them open1 and eat them with butter4 ,they will puff up finely if1 at the last1 you stir in a level tea-spoonful of soda1 melted in a little warm water4 ,,indian ,,cupcakes4--,a pint and a half of yellow ,indian meal4--,half a pint of wheat flour4--,a pint and a half of sour milk2 buttermilk is best4--,a small tea-spoonful of sal-eratus or soda1 dissolved in warm water4--,two eggs4--,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 butter-milk 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 teacupful 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 sal-eratus1 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 teacups1 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 sal-eratus1 soda1 and sal-volatile1 will remove acidity1 and increase lightness2 but if too much is used 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 flavour of the fruit4 ,,kentucky ,,sweet ,,cake4--,a pint of fine yellow ,indian meal1 sifted4--,half a pint of wheat flour4--,half a pound of powdered white sugar4--,half a pound of fresh butter4--,eight eggs4--,a powdered nutmeg4--,a large tea-spoonful of powdered cinnamon4--,a glass of white wine4--,a glass of brandy4 ,having powdered the spice1 and mixed together the wine and brandy1 put the spice to steep in the liquor4 ,mix well the ,indian meal and the wheat flour1 putting them into a broad pan4 ,in another pan1 stir together the butter and sugar 7as for a pound cake7 till they are very light and creamy4 ,break the eggs into a shallow earthen pan1 and beat them till very thick and light4 ,then1 by degrees1 stir into the beaten butter and sugar1 the spice and the liquor1 a little at a time of each4 ,afterwards1 add alternately the meal and the beaten egg1 also a little of each at a time4 ,stir the whole very hard when all the ingredients are in4 ,butter a straight-sided tin pan1 put the mixture into it2 set it immediately into a rather brisk oven2 and bake it well for three or four hours or more1 in proportion to its thickness4 ,this is a very nice cake4 ,it should be eaten the same day that it is baked2 as when stale 7even one day old7 all ,indian cakes become dry1 hard1 and rough4 ,it will be improved by the addition of a pound of raisins1 stoned1 cut in half1 and well dredged with wheat flour to prevent their sinking to the bottom4 ,sultana or seedless raisins are best for all sorts of cakes and puddings4 ,,carolina ,,rice ,,cakes4--,having picked and washed half a pint of rice1 boil it by itself till the grains lose all form and are dissolved into a thick mass1 or jelly4 ,while warm1 mix into it a large lump of the best fresh butter1 and a salt-spoonful of salt4 ,pour into a bowl1 a moderate sized teacupful of ground rice-flour2 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 ,,carolina ,,corn ,,cakes4--,mix together in a pan1 a pint and a half of sifted corn meal1 and a half pint of wheat flour1 adding a heaped salt-spoon of salt4 ,beat three eggs very light4 ,have ready a quart of sour milk4 7,you can turn sweet milk sour by stirring into it a very little vinegar47 ,put into a teacup a small tea-spoonful of carbonate of soda1 and dissolve it in a little lukewarm water4 ,in another teacup melt a salt-spoonful of tartaric acid4 ,add1 alternately1 to the milk1 the beaten eggs and the mixed meal1 a little at a time of each2 stirring very hard4 ,then stir in the melted soda1 and lastly the dissolved tartaric acid4 ,having stirred the whole well together1 butter some square pans2 fill them with the batter2 set them immediately into a hot oven2 and bake them well4 ,serve them up hot1 and eat them with butter or molasses1 or both4 ,these cakes may be baked in muffin rings4 ,all hot cakes in the form of muffins should be pulled open with the fingers when about to be eaten2 and not split with a knife1 the pressure of the knife tending to make them heavy4 ,,madison ,,cake4--,a pint and a half of sifted yellow corn meal4--,half a pint of wheat flour4--,half a pint of sour milk4--,half a pint of powdered white sugar4--,half a pound of fresh butter4--,six eggs4--,a gill1 or two wine-glasses of brandy4--,a pound of raisins of the best quality4--,a large tea-spoonful of mixed spice1 powdered mace1 nutmeg1 and cinnamon4--,a large salt-spoon of sal-eratus1 or a small tea-spoonful of soda4 ,if you have no sour milk at hand1 turn half a pint of rich milk sour by setting it in the sun1 or stirring in a tea-spoonful of vinegar4 ,for this cake the milk must be sour1 that the sal-eratus or soda may act more powerfully by coming in contact with an acid4 ,the acidity will then be entirely removed by the effervescence1 and the cake will be rendered very light1 and perfectly sweet4 ,having powdered the spice1 put it into the brandy1 and let it infuse till wanted4 ,prepare the raisins by stoning them1 and cutting them in half2 dredging them well with flour4 ,they should be muscadel1 or bloom raisins1 or sultana2 if the latter1 they will require no seeding4 ,low-priced raisins1 of inferior quality1 should never be used for cooking or for any purpose1 as they are unwholesome4 ,sift the corn meal and the wheat flour into a pan1 and mix them well4 ,in another pan mix the butter and sugar1 and stir them together with a hickory spaddle 7which is like a short mush-stick1 only broader at the flattened end7 till they are light and creamy4 ,then add the brandy and spice4 ,in a broad1 shallow pan1 beat the eggs till very thick and smooth4 ,then stir them gradually into the butter and sugar in turn with the meal4 ,dissolve the sal-eratus or soda in a very little lukewarm water1 and stir it into the sour milk4 ,then1 while foaming1 add the milk to the rest of the mixture1 and stir very hard4 ,lastly1 throw in the raisins1 a few at a time1 and give the whole a hard stirring4 ,butter a deep square pan or a turban-mould4 ,put in the mixture4 ,set it directly into a brisk oven1 and bake it at least three hours2 or four if in a turban-mould4 ,when half done1 the heat should be increased4 ,this cake should be eaten the day it is baked4 ,,nantucket ,,pudding4--,six large ears of ,indian corn2 full grown1 but young and soft4--,a pint of milk4--,a quarter of a pound of fresh butter4--,a quarter of a pound of sugar4--,four eggs4--,half a nutmeg grated1 and five or six blades of mace powdered4--,having first boiled the corn for a quarter of an hour1 grate the grains off the cob with a coarse grater4 ,then add the butter 7cut into little bits7 and the sugar4 ,having stirred them well into the corn1 thin it with milk4 ,beat the eggs very light1 and add them to the mixture1 a little at a time1 and finish with the spice4 ,stir the whole very hard4 ,butter a deep white dish1 put in the pudding1 set it directly into the oven1 and bake it two hours4 ,send it to table warm1 and eat it with butter and sugar1 or molasses4 ,it is not good cold4 ,what is left may be put into a small dish1 and baked over again next day1 for half an hour2 or tied in a cloth1 and boiled a while4 ,,samp ,,pudding4--,a pint of samp that has been boiled1 and grown cold4--,a pint of milk4--,three large table-spoonfuls of fresh butter4--,three large table-spoonfuls of sugar1 or half a pint of ,west ,india molasses4--,six eggs4--,a table-spoonful of powdered cinnamon and nutmeg mixed1 or a table-spoonful of ground ginger4 ,boil the milk2 and just after you take it from the fire stir in the butter and sugar2 or instead of the sugar half a pint of ,west ,india molasses4 ,then add the spice1 and set the milk1 c41 to cool4 ,beat the eggs till thick and smooth4 ,then stir them1 gradually1 into the mixture1 a little at a time1 in turn with the samp4 ,butter a deep dish2 put in the mixture1 and bake it well4 ,eat it warm1 with butter1 sugar1 and nutmeg beaten together to a cream2 or with molasses and butter4 ,a rice pudding may be made as above2 the rice being previously boiled by itself1 and well drained4 ,a samp pudding may be tied in a cloth and boiled4 ,a ,,farmer',s ,,indian ,,pudding4--,three small pints of sifted ,indian meal1 the yellow sort4--,a quart of rich milk4--,a pint of ,west ,india molasses4--,a table-spoonful of ground cinnamon1 or ginger4 ,before you begin1 set over the fire a large pot filled with water1 which must boil hard by the time the pudding is mixed4 ,put the milk by itself1 into another pot or sauce-pan1 and give it a boil4 ,when it has come to a boil1 pour it into a deep pan1 and stir into it a pint of the best ,west ,india molasses4 ,then add1 by degrees1 the ,indian meal1 a handful at a time2 and lastly1 the spice4 ,stir the whole very hard4 ,have ready a square pudding-cloth2 dip it in boiling water2 shake it out2 dredge it with flour1 and spread it open in a broad pan4 ,then pour the pudding-batter into the cloth2 and1 leaving near one-third vacant1 as room for it to swell1 tie it firmly with tape4 ,make a morsel of stiff dough with flour and a little water1 and with it stop closely the little aperture at the tying-place1 to prevent water from getting in there4 ,plaster it on well4 ,put the pudding into the large pot of boiling water2 cover it closely with the lid2 and let it boil steadily for at least three hours2 four will not be too long4 ,while boiling1 turn it frequently4 ,as the water boils away1 replenish it with some more water1 kept boiling hard for this purpose1 in a kettle4 ,on no account pour in cold water1 as that will render the pudding heavy4 ,turn it out of the cloth immediately before it goes to table1 and eat it with butter and molasses4 ,it will be found excellent4 ,the ,west ,india molasses will make it as light as if it had eggs4 ,you may add with the spice1 the yellow rind of a large lemon or orange1 finely grated4 ,a ,,very ,,nice ,,boiled ,,indian ,,pudding4--,three pints of sifted ,indian meal4--,half a pound of beef-suet1 minced as fine as possible4--,a quart of milk4--,half a pint of ,west ,india molasses4--,six eggs4--,three or four sticks of cinnamon1 broken small4--,a grated nutmeg4 ,having cleared the suet from the skin and strings1 chop it as fine as possible1 and mix it with the ,indian meal4 ,boil the cinnamon in the milk till it is highly flavoured4 ,then strain the milk 7boiling hot7 into the pan of ,indian meal and suet1 and add the molasses4 ,stir the mixture very hard4 ,cover it and set it away in a cool place4 ,beat the eggs till quite light1 and add them1 gradually1 to the mixture as soon as it is quite cold4 ,then grate in the nutmeg4 ,dip a thick square cloth into boiling water1 shake it out1 dredge it with flour1 and then spread it open in a deep pan1 and pour in the mixture4 ,leaving one-third of the space vacant allowing for the pudding to swell1 tie the cloth very securely1 and to guard against water getting into it1 plug up the little crack at the tying place by plastering on a bit of dough made of flour and water4 ,put the pudding into a large pot of boiling water1 7having an old plate in the bottom17 and boil it six hours or more1 turning it often1 and replenishing the pot1 when necessary1 with boiling water from a kettle4 ,if you dine early1 the pudding should be mixed before breakfast4 ,serve it up hot4 ,eat it with wine sauce1 with butter and molasses1 or with a sauce of butter1 sugar1 lemon-juice and nutmeg1 beaten together to a cream4 ,what is left of the pudding1 may next day be tied in a cloth1 and boiled over again for an hour4 ,,baked ,,corn ,,meal ,,pudding4--,a pint of sifted ,indian meal4--,half a pint of ,west ,india molasses4--,a quarter of a pound of fresh butter4--,a pint of milk4--,four eggs4--,the yellow rind of a large fresh orange or lemon grated4--,a tea-spoonful of powdered cinnamon and nutmeg mixed4 ,boil the milk4 ,sift the ,indian meal into an earthen pan1 pour the boiling milk over it1 and stir them well together4 ,cut up the butter into a small sauce-pan2 pour the molasses over it2 set it on the fire1 and let them warm together till the butter is soft1 but not oiled4 ,stir them well1 and mix them with the milk and ,indian meal4 ,set the pan in a cool place4 ,in a separate pan beat the eggs very light1 and when the mixture has become cold1 add the eggs to it1 gradually4 ,then stir in the spice1 and grated orange or lemon peel4 ,stir the whole very hard4 ,put the mixture into a buttered white dish1 and bake it well4 ,serve it up hot1 and eat it with a sauce made of powdered white sugar1 and fresh butter seasoned with nutmeg and lemon or orange juice1 and stirred together to a cream2 or with a liquid sauce of melted butter1 wine and nutmeg4 ,this quantity of ingredients will make a small pudding4 ,for a large one1 allow a double portion of each article1 and bake it longer4 ,it will be improved by gradually stirring in at the last1 a pound of ,zante currants or of sultana raisins1 well dredged with flour4 ,,pumpkin ,,indian ,,pudding4--,take a pint and a half of cold stewed pumpkin1 and mix into it a pint and a half of ,indian meal1 adding a table-spoonful of ground ginger4 ,boil a quart of milk1 and as soon as you take it from the fire1 stir into it a pint of ,west ,india molasses4 ,then add to it gradually the mixture of pumpkin and corn meal1 and stir the whole very hard4 ,it will be much improved by adding the grated yellow rind of a large orange or lemon4 ,have ready over the fire a large pot of boiling water4 ,dip your pudding-cloth into it2 shake it out2 spread out the cloth in a broad pan3 dredge it with flour2 pour the mixture into it1 and tie it fast1 leaving about one-third of the space for the pudding to swell4 ,boil it three hours or more--four hours will not be too long4 ,turn it several times while boiling4 ,replenish the pot as it boils1 with hot water from a kettle kept boiling for the purpose4 ,take up the pudding immediately before it is wanted for table--dip it a moment in cold water1 and turn it out into a dish4 ,eat it with butter and molasses4 ,this pudding requires no eggs in the mixture4 ,the molasses1 if ,west ,india1 will make it sufficiently light4 ,what is left may be tied in a cloth1 and re-boiled next day4 ,a ,,backwoods ,,pot-,,pie4--,put a large portion of yellow ,indian meal1 7with a very little salt17 into a deep pan1 and pour on scalding water1 7stirring it in as you proceed17 till you have a soft dough4 ,beat and stir it long and hard1 adding more corn meal1 till the dough becomes stiff4 ,it will be improved by mixing in a little wheat flour4 ,when it is cool enough to handle1 knead it a while with your hands4 ,take off portions of the dough or paste1 and form them into flat1 square cakes4 ,take a large pot2 grease the sides with a little good dripping or lard1 and line them with the cakes of corn meal4 ,have ready some fresh venison cut into pieces1 and seasoned with a little salt and pepper4 ,put some of it into the pot1 7adding some water to assist in the gravy17 and cover it with a layer of corn cakes4 ,then more venison1 and then more cakes1 till the pot is nearly full4 ,the last layer must be a large cake with a slit in the middle4 ,set it over the fire1 and let it boil steadily till the whole is thoroughly done4 ,then take it up1 and dish it together1 meat and paste4 ,the paste that is to line the sides of the pot should be thinner than that which is to be laid among the meat4 ,put no paste at the bottom4 ,if you have any cold drippings of roast venison1 you may mix some of it with the corn meal1 as shortening4 ,sweet potatoes sliced1 and laid among the meat1 will improve this pie4 ,,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 boiling4 ,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 it of course into a pot of boiling water47 ,try it4 99 99 99 99 99 ,another way4--,having pulled off the silk1 boil the corn1 without removing the leaves that enclose the cob4 ,with the leaves or husk on1 it will require a longer time to cook1 but is sweeter and more nutritious4 ,,green ,,corn ,,dumplings4--,a quart of young corn grated from the cob4--,half a pint of wheat flour1 sifted4--,half a pint of milk4--,six table-spoonfuls of butter4--,two eggs4--,a salt-spoonful of salt4--,a salt-spoonful of pepper4--,butter for frying4 ,having grated as fine as possible1 sufficient young fresh corn to make a quart1 mix with it the wheat flour1 and add the salt and pepper4 ,warm the milk in a small saucepan1 and soften the butter in it4 ,then add them gradually to the pan of corn1 stirring very hard2 and set it away to cool4 ,beat the eggs light1 and stir them into the mixture when it has cooled4 ,flour your hands and make it into little dumplings4 ,put into a frying-pan a sufficiency of fresh butter1 7or lard and butter in equal proportions17 and when it is boiling hot1 and has been skimmed1 put in the dumplings2 and fry them ten minutes or more1 in proportion to their thickness4 ,then drain them1 and send them hot to the dinner-table4 ,,corn ,,porridge4--,take young corn1 and cut the grains from the cob4 ,measure it1 and to each heaping pint of corn1 allow not quite a quart of milk4 ,put the corn and milk into a pot2 stir them well together3 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 some beaten yolk of egg2 and in three minutes remove it from the fire4 ,take up the porridge1 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 corn4--,six eggs4--,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 pieces 7not more7 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 saucepan of boiling water1 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 corn 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 more 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 beans1 and hard corn4 ,take equal quantities of shelled beans and corn2 put them over night into separate pans1 and pour boiling water over them4 ,let them soak till morning4 ,then pour off that water1 and scald them again4 ,first boil the beans by themselves4 ,when they are soft1 add the corn1 and let them boil together till the corn is quite soft1 which will require at least an hour4 ,take them up1 drain them in a sieve2 then put them into a deep dish1 and mix in a large piece of fresh butter1 and a little pepper and salt4 ,this is an excellent accompaniment to pickled pork1 bacon2 or corned beef4 ,the meat must be boiled by itself in a separate pot4 ,,hominy4--,hominy is ,indian ,corn shelled from the cob1 divested of the yellow or 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 it1 cover it1 and let it soak all night1 or for several hours4 ,then put it into a pot or saucepan1 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 ,,grits1 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 vapour 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 grits4--,a pint of white ,indian meal1 sifted4--,a salt-spoonful of salt4--,three large table-spoonfuls of fresh butter4--,three eggs1 or three table-spoonfuls of strong yeast4--,a quart of milk4 ,having washed the small hominy1 and left it soaking all night1 boil it soft1 drain it1 and while hot1 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 them1 gradually1 to the mixture4 ,the whole should make a thick batter4 ,then bake them on a griddle1 in the manner of buckwheat cakes1 greasing or scraping the griddle1 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 ,,to ,,keep ,,indian ,,corn ,,for ,,cooking4--,take the corn when it is young and tender1 and barely full-grown4 ,let it remain on the cob till you have boiled it ten or fifteen minutes 7not more7 in a large pot of slightly-salted water that must be boiling hard when the corn is put in4 ,when thus parboiled1 take it out1 and when cool enough to handle1 cut down the grains from the cob1 into a deep pan1 with a knife4 ,then spread out the grains in large flat dishes or shallow pans1 and set them in an oven1 after the bread1 pies1 c41 are done1 and have been taken out4 ,let the corn remain in the oven till it is all well dried4 ,if your oven is heated every day1 you may put the corn into it a second time4 ,when quite dry1 and after it has cooled1 put it into a large thick bag2 tie the bag tightly1 and hang it up in a cool store-room4 ,when wanted for use1 corn thus prepared will be found excellent for boiling in winter soup2 or boiled by itself and drained1 and sent to table in a vegetable-dish to eat with meat2 first mixing with it some butter1 and a little pepper and salt4 ,it will boil as soft1 and taste as well as when fresh from the garden4 ,it will be better for soaking all night in water1 before cooking4 ,bakers who heat their ovens every day1 would find it profitable to buy ,indian corn in large quantities1 and prepare it as above1 to sell afterwards for table use4 ,if the corn is not young and fresh1 it will require half an hour's boiling before it is dried in the oven4 ,what is called sweet corn is excellent for this purpose4 ,,excellent ,,receipt ,,for ,,pork ,,and ,,beans4--,take a good piece of pickled pork 7not very fat7 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 stripes 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 but of course 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 it2 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 quantity when put to bake in the oven you may allow half a pint of water4 ,this is a good plain dish1 very popular in ,new ,england1 and generally liked in other parts of the country4 ,,index4 ,albany cake1 #aie4 ,alkanet colouring1 #bej4 ,almond icing1 #bba4 ,almond pudding1 boiled1 #aab4 ,almond rice pudding1 #aab4 ,almond soup1 #af4 ,altona fritters1 #acc4 ,american chintzes1 to wash1 #cjg4 ,american citron1 #afe4 ,american 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way1 #aee4 ,chocolate ice-cream1 #afj4 ,chocolate maccaroons1 #bjg4 ,chocolate puffs1 #bac4 ,cider1--to keep it sweet1 #bdg4 ,citron1 7,american17 #afe4 ,citron melons1 preserved1 #afg4 ,clam fritters1 #cb4 ,clam pie1 #ca4 ,clam soup1 7fine17 #ac4 ,clam soup1 7excellent17 #ad4 ,clam sweetbreads1 #fh4 ,closets1 to clear from cockroaches1 #bgf4 ,coal-fire1 to extinguish1 #bie4 ,coat1 dress1 or gown1 to make it set closely to the waist1 #cbg4 ,cochineal colouring1 #bej4 ,cockroaches1 #bgg4 ,cocoa1 #bde4 ,cocoa-nut cake1 7,west ,india17 #baj4 ,cocoa-nut cream1 #aeg4 ,cocoa-nut pudding1 #aaj4 ,cocoa-nut puffs1 #bad4 ,cocoa-nut soup1 #ae4 ,cod-fish1 fried1 #bd4 ,cod-fish1 stewed1 #bd4 ,coffee1 an excellent way of making it1 #bdc4 ,coffee blanc-mange1 #aea4 ,cold corned beef1 to stew1 #gc4 ,cold potatoes1 to stew1 #ej4 ,cold starch for linen1 #bih4 ,colouring for cheese1 #bej4 ,colours of dresses1 to preserve1 #cjh4 ,coloured water1 #bea4 ,coloured silks1 ,french mode of washing1 #cjj4 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for embroidering merino1 #ccb4 ,directions for working slippers1 #cbg4 ,directions for making a tabouret1 #cci4 ,domestic ,frontiniac1 #bca4 ,domestic ,tokay1 #bcc4 ,dried apples1 #ahd4 ,dried peaches1 stewed1 #ahd4 ,ducks1 7canvas-back1 dressed plain17 #ie4 ,ducks1 7canvas-back1 roasted17 #ie4 ,ducks1 7canvas-back1 stewed17 #if4 ,ducks1 7wild ducks1 stewed17 #id4 ,duck soup1 #ab4 ,dumplings1 7sweetmeat17 #acc4 ,dusting furniture1 #bge4 ,eggs1 to beat1 #aic4 ,eggs and broccoli1 #da4 ,embroidery on both sides1 #cce4 ,embroidering standards1 #ccf4 ,excoriated nostrils1 7cure for17 #bhg4 ,eye-stone1 to apply one1 #bhf4 ,fillet of mutton1 #ei4 ,fillet of pork1 #gg4 ,frontiniac wine1 7domestic17 #bca4 ,flavoured curds and whey1 #afa4 ,fleas1 to expel1 #bgh4 ,flemington gingerbread1 #bbc4 ,flies1 to destroy1 #bgi4 ,four fruit jelly1 #agd4 ,fowl and oysters1 #hh4 ,french beef1 #gd4 ,french brandy peaches1 #aha4 ,french charlotte1 #ade4 ,french chicken pie1 #hi4 ,french hungary water1 #bed4 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make17 #dja ,wrappers1 7quilted--to make17 #djb ,yellow dye1 #ie4 ,yellow dye for yarn1 #ajc4 ,transcriber's ,note ,the following typographical errors were corrected3 ,page ,error #ag tarrigon changed to tarragon #cj in a seive changed to in a sieve ,,fn #be-99 at the bottom changed to at the bottom4 #dc made in the preportion changed to made in the proportion #hh ,,poultry1 ,,game1 ,,etc changed to ,,poultry1 ,,game1 ,,etc4 #ib till it become changed to till it becomes #ajc moistened with water changed to moistened with water4 #aai has been in fiifteen changed to has been in fifteen #aai render them tough changed to render them tough4 #abc eight eggs a slight changed to eight eggs as light #acf ,,green ,,fritters changed to ,,green ,,fritters4 #bbg black-cake changed to black-cake4 #bef thoroughly incorporaied4 changed to thoroughly incorporated4 #bgc is a coal fire changed to is a coal fire4 #bhe foot bath1 ill changed to foot bath1 till #cec ,massachusets2 changed to ,massachusetts2 #cff ham omelet2 cucumbers3 changed to ham omelet2 cucumbers2 #cgg ,stewed rock-fish3 changed to ,stewed rock-fish2 #cgh peas2 aspargus changed to peas2 asparagus #cgi egg-plant--,peach pie3 changed to egg-plant--,peach pie2 #chd stewed beets3 potatoe snow changed to stewed beets2 potatoe snow #che plovers2 scolloped tomatoes changed to plovers2 scolloped tomatoes2 #che lemon ice-crean4 changed to lemon ice-cream4 #chf ,there are two menus numbered #c #cia enough to accomodate changed to enough to accommodate #djc you can procure changed to you can procure4 #djg brocoli changed to broccoli #dfd a handful at at changed to a handful at #dfh ,then1 having changed to ,then1 7having #dgd hazle-nut changed to hazel-nut #dij must be soked changed to must be soaked #die gardenants1 changed to garden ants1 #die ,apple marmalade1 #aia4 changed to ,apple marmalade1 #aga4 #die ,austrian cake1 #adf4 changed to ,austrian cake1 #aif4 #die ,autumn soup1 #d4 changed to ,autumn soup1 #h4 #die stewed brown1 #fi changed to stewed brown1 #fi4 #die ,bergamot water1 #aac4 changed to ,bergamot water1 #bed4 #die jelly1 7fine17 #aga4 changed to jelly1 7fine17 #agd4 #dif #ahh-bii changed to #ahh1 #bbi #dif ,bread1 7rice47 #ahi4 changed to ,bread1 7rice17 #ahi4 #dif ,brown fricassee1 #bd4 changed to ,brown fricassee1 #id4 #dif ,cabbage1 7red1 to stew17 #cg4 changed to ,cabbage1 7red1 to stew17 #ci4 #dif ,cake1 lemon1 #baj4 changed to ,cake1 lemon1 #bjj4 #dif ,cakes1 light seed1 #bae4 changed to ,cakes1 light seed1 #bad4 #dif ,charlotte pudding1 #abg4 changed to ,charlotte pudding1 #abf4 #dif keep it sweet1 #bdi4 changed to keep it sweet1 #bdg4 #dig ,cocoa1 #bdd4 changed to ,cocoa1 #bde4 #dig to preserve1 #cjc4 changed to to preserve1 #cjh4 #dig ,columbian soup changed to ,columbian soap #dig between the toes1 #cbg4 changed to between the toes1 #bhc4 #dig 7antidote for17 #bca4 changed to 7antidote for17 #bia4 #dig ,custard1 7green17 #aca4 changed to ,custard1 7green17 #acj4 #dig both sides1 #ccf4 changed to both sides1 #cce4 #dig ,embroidering standards1 #cce4 changed to ,embroidering standards1 #ccf4 #dih ,french chicken pie1 #he4 changed to ,french chicken pie1 #hi4 #dih ,green custard1 #aca4 changed to ,green custard1 #acj4 #dih ,ham toast1 #hg4 changed to ,ham toast1 #hf4 #dii ,indian pudding1 7fine17 #aae4 changed to ,indian pudding1 7fine17 #aaf4 #dii ,jam1 7damson17 #agd4 changed to ,jam1 7damson17 #age4 #dii look like new1 #cjb4 changed to look like new1 #cja4 #dii ,lip salve1 red1 #bhg4 changed to ,lip salve1 red1 #bhi4 #dii ,maccaroni blanc-mange1 #adi4 changed to ,maccaroon blanc-mange1 #adi4 #dii ,muffins1 7bread17 #ahh--bbi4 changed to ,muffins1 7bread17 #ahh1 #bbi4 #ejj ,notions1 #bce4 changed to ,notions1 #bag4 #ejj ,opodeldoc1 #bgj4 changed to ,opodeldoc1 #bij4 #ejj ,orange tarts1 #ad4 changed to ,orange tarts1 #ada4 #ejj and turkey17 #fb4 changed to and turkey17 #fc4 #ejj 7very fine17 #agi4 changed to 7very fine17 #agg4 #ejj ,perpetual paste1 #bea4 changed to ,perpetual paste1 #beg4 #eja ,pudding1 lady's1 #abg4 changed to ,pudding1 lady's1 #abh4 #eja ,putting away woollens1 #cji4 changed to ,putting away woollens1 #caj4 #eja ,red lip-salve1 #bhd4 changed to ,red lip-salve1 #bhi4 #eja ,rennets1 #fc4 changed to ,rennets1 #afc4 #eja ,rhubarb cups1 #adg changed to ,rhubarb cups1 #adg4 #eja ,rice-flour bread1 #aif4 changed to ,rice-flour bread1 #aij4 #eja ,rolls1 7long17 #ai4 changed to ,rolls1 7long17 #aia4 #ejb ,soup1 spring1 #c4 changed to ,soup1 spring1 #g4 #ejb ,soup1 summer1 #d4 changed to ,soup1 summer1 #h4 #ejb ,soup1 winter1 #e4 changed to ,soup1 winter1 #i4 #ejb ,soup-meat1 #ag4 changed to ,soup-meat1 #af4 #ejb ,spinach1 7,french way17 #dh4 changed to ,spinach1 7,french way17 #de4 #ejb ,sweetmeat dumplings1 #bdh4 changed to ,sweetmeat dumplings1 #acc4 #ejb ,sweetmeat fritters1 #acc4 changed to ,sweetmeat fritters1 #ace4 #ejc always new1 #cjb4 changed to always new1 #cja4 #ejc ,tokay wine1 7domestic17 #ccc4 changed to ,tokay wine1 7domestic17 #bcc4 #ejc cravats1 c41 #cji4 changed to cravats1 c41 #cjj4 #ejc ,water-ice1 7cherry1 changed to ,water-ice1 7cherry17 #ejc ,winter soup1 #e4 changed to ,winter soup1 #i4 #ejc ,woollens1 to put away1 #cji4 changed to ,woollens1 to put away1 #caj4 #ejc for walls1 #bfd4 changed to for walls1 #bfc4 #ejd home-made17 #def4 changed to ,yeast1 home-made17 #deh4 #eje ,bed-rooms1 to changed to ,bed-rooms1 7to #ejg 7varnished mahogany changed to 7varnished mahogany1 #eji to extract from a dress changed to 7to extract from a dress #eji ,mattrasses changed to ,mattresses #eab ,washing white clothes1 #bb changed to ,washing white clothes1 #bb4 ,the following words were inconsistently spelled4 ,a-la-mode _/ ,alamode band-boxes _/ bandboxes ,blanc-mange _/ ,blancmange ,,blanc-,,mange _/ ,,blancmange brick-dust _/ brickdust butter-milk _/ buttermilk chesnut _/ chestnut force-meat _/ forcemeat goose-berries _/ gooseberries ,indian _/ indian madeira _/ ,madeira moor-fowl _/ moorfowl nasturtian _/ nasturtion parboil _/ par-boil parboiling _/ par-boiling paste-board _/ pasteboard pearlash _/ pearl-ash salt-petre _/ saltpetre saucepan _/ sauce-pan souffl _/ souffle sweet-meat _/ sweetmeat sweet-meats _/ sweet-meats teacup _/ tea-cup teacupful _/ tea-cupful _/ tea-cupfull _/ teacup-full _/ teacupful tomato _/ tomatoe _/ tomata tomatoes _/ tomatas tea-cups _/ teacups tea-spoon _/ teaspoon tea-spoonful _/ teaspoonful tea-spoonfuls _/ teaspoonfuls tomato _/ tomata _/ tomatoe under-done _/ underdone white-wash _/ whitewash white-washing _/ whitewashing