,margaret ,brown's ,french ,cookery ,book4 ,,margaret ,,brown',s ,,french ,,cookery ,,book4 ,containing a ,variety of ,receipts1 from the ,plainest ,cookery to the ,most ,elaborate ,french ,dish4 ,,washington1 ,d4 ,c4 ,,rufus ,h4 ,,darby1 ,,publisher4 #ahhf4 ,,copyrighted3 #ahhf4 ,,contents4 ,asparagus ,soup1 #ah ,apple ,chocolate1 #ii ,apple ,omelette1 #gf ,apple ,cake1 #gg ,apple ,stuffing1 #gh ,apple ,jam1 #gh ,apple and ,rice1 #ih ,apple 7red7 in ,jelly1 #ii ,apple ,charlotte1 #cg ,apple ,jelly1 #ajj ,apple ,pot-pie1 #aab ,artichokes1 #ajb ,apple ,tarts1 #aaj ,a ,course for a ,dinner of #ab persons1 #aa ,a ,spring ,lunch1 #aa ,a ,spring ,breakfast1 #aa ,boned ,turkey1 #be ,beefsteak ,pudding1 #dg ,boston ,baked ,plum ,pudding1 #dg ,biscuits1 #fe ,biscuit ,glace1 #aag ,bread 7,no4 #a71 #ff ,bread 7,no4 #b71 #fg ,baked ,apple ,pudding1 #gf ,beef la ,mode1 #he ,boned ,turkey 7roast71 #be ,bell ,fritters1 #bg ,boston ,brown ,bread1 #aab ,bread and ,butter ,pudding1 #ajf ,boston ,apple ,pudding1 #ajg ,blanc-,mange1 #aae ,beefsteak and ,oysters1 #ajc ,baked ,apple ,dumplings1 #gh ,celery ,soup1 #af ,chicken l',italienne1 #ba ,croquettes1 fish1 #ba ,croquettes1 potato1 #bb ,croquettes1 lobster1 #bb ,curry ,chicken1 #bc ,chicken ,rissoles1 #bd ,custard ,fritters1 #bf ,cold ,veal and ,ham ,timbale1 #bc ,chicken ,pie la ,reine1 #bi ,croquettes1 #cc ,chicken ,cutlets1 #ce ,chicken ,salad with ,mayonnaise ,sauce1 #cf ,consomm1 #cg ,cheese ,souffl1 #db ,caper ,sauce1 #dc ,chromskies1 #dd ,chicken ,glac1 #fh ,clam ,chowder1 #fi ,currant ,jelly1 #gj ,chow-,chow1 #gj ,cocoanut ,pudding1 #gb ,chicken in ,glac 7whole71 #hb ,christmas ,plum ,pudding1 #hh ,clam ,stew1 #ia ,codfish ,cakes1 #ib ,crabs ,dressed ,cold1 #id ,charlotte des ,pommes1 #ii ,canvasback ,ducks1 #aja ,chickens 7young71 broiled1 #hf ,calves' ,foot ,jelly1 #fh ,corn ,bread1 #aaa ,charlotte ,russe1 #fe ,chocolate ,cream1 #fa ,cream ,cakes1 #fa ,cabinet ,pudding 7,no4 #a71 #ej ,cabinet ,pudding 7,no4 #b71 #dh ,cabinet ,pudding la ,franaise1 #de ,cream ,sauce1 #dh ,custard ,pudding1 #ej ,custard ,sauce1 #ea ,cottage ,pudding1 #eb ,custards1 boiled1 #ec ,clams1 fried1 #id ,chocolate ,transparent ,icing1 #aai ,crushed ,strawberry ,cream1 #aah ,coffee ,blanc ,mange1 #aaf ,cheese ,crackers1 #aad ,corn ,bread 7,no4 #b71 #ff ,cranberry ,tarts1 #aaj ,clam ,chowder 7,no4 #b71 #ib ,delicate ,cake1 #fd ,deviled ,crabs1 #hc ,duchesse ,cake1 #fd ,delmonico's ,pudding1 #hh ,deviled ,fish1 #ie ,easter ,ham1 #hg ,eggs1 stuffed1 #ij ,egg ,potage1 #ij ,fried ,perch1 #ajf ,french ,vanilla ,cream1 #aai ,fruit ,jelly1 #aad ,french ,coffee1 #aaf ,frozen ,peach ,custard1 #aae ,flemish ,waffles1 #aji ,french ,muffins1 #aaa ,fricasseed ,chicken1 #ajd ,fish ,turbot1 #aje ,fish ,cream la ,lait1 #cg ,fish ,pudding 7,no4 #a71 #de ,fish ,pudding 7,no4 #b71 #gg ,fillet of ,chicken1 #gd ,fish in ,jelly1 #ie ,fish in ,batter1 #ie ,fish ,sandwiches1 #if ,fish ,patties1 #if ,fish1 scalloped1 #if ,fish1 boiled1 #ig ,fish1 salted1 #ig ,fish1 curried1 #ig ,green ,corn ,pudding1 #di ,ginger ,cake1 #eh ,goose ,pork1 #hf ,german ,waffles1 #aac ,graham ,muffins1 #aaj ,game ,soup1 #ajb ,huckleberry ,cake1 #ei ,ham 7whole boned71 #ha ,hickory ,nut ,cake1 #hh ,ham1 #ajf ,icing1 transparent1 #ed ,ice ,cream1 coffee1 #ed ,ice ,cream1 ,italien orange1 #ed ,ice ,cream1 chocolate1 #ee ,jumbles1 #ei ,jury ,pie1 #gd ,kidneys1 #aje ,lobster ,soup1 #ag ,lobster ,fritters1 #bg ,lark ,pie1 #bh ,lemon ,cream ,mringue ,pie1 #bi ,lobster ,sauce 7,no4 #a71 #dc ,lobster ,sauce 7,no4 #b71 #ic ,lobster ,salad1 #id ,lemon ,ice ,cream1 #aai ,mock ,turtle ,soup1 #ac ,mock ,mock ,turtle1 #ad ,mock ,turtle 7,southern71 #ae ,marrow ,bones1 #bc ,mutton ,cutlets1 #ca ,mutton ,cutlets with ,chestnuts1 #cb ,mushroom ,catsup1 #ci ,mustard ,quickly ,made1 #dj ,mutton ,chops1 #db ,mushroom ,sauce1 #dd ,mushroom ,sauce 7brown71 #dd ,madelaines1 #fj ,mince ,pies1 #fd ,mangoes1 #ga ,mringue ,pie1 #gb ,mussels1 stewed1 #ij ,maigre ,plum ,pudding1 #ajh ,mock ,goose1 #ajd ,noyeau ,cordial1 #aag ,nottingham ,pudding1 #ajh ,ox ,tail ,soup1 #ac ,oysters1 fried1 #ah ,oysters1 fricasseed 7,no4 #a71 #ai ,oysters1 scalloped1 #bj ,oysters1 pickled 7,no4 #a71 #bj ,oysters1 fricasseed 7,no4 #b71 #ba ,omelette1 #bh ,ox ,tongue1 #ca ,oyster ,catsup1 #dj ,ox ,tongue ,glac1 #hc ,oysters1 pickled 7,no4 #b71 #hc ,orange ,pudding1 #hi ,oysters1 panned1 #ia ,oysters1 broiled1 #ia ,oyster ,chowder1 #ib ,omelette1 ordinary1 #ig ,omelette1 sardine1 #ih ,omelette1 bacon1 #ih ,oysters la poulette1 #ajj ,oysters1 truffled1 #ajj ,oysters1 stuffed and broiled1 #aja ,oatmeal ,cracknels1 #aac ,oyster ,sauce1 #id ,oysters1 stewed1 #ajb ,pastry ,cream1 #af ,pease ,soup1 plain1 #ag ,pease ,soup and ,pickled ,pork1 #af ,peach ,sauce1 #bg ,pate la ,foie ,gras1 #ce ,peppers1 stuffed1 #da ,plum ,pudding ,sauce1 #dc ,plum ,pudding 7,no4 #a71 #di ,plum ,pudding 7,no4 #b71 #ej ,princess ,pudding1 #eb ,pancakes1 ,swiss1 #ef ,pancakes1 ,german1 #eg ,pancakes1 ,scotch1 #eg ,pancakes1 ,french1 #eg ,puff ,pudding1 #gc ,puff ,paste1 #gc ,potato ,pie1 #ge ,potato ,biscuits1 #ge ,pudding la ,mode1 #gg ,pudding la ,marinire1 #gg ,potato ,pudding1 #gh ,pudding la ,fecule des ,pommes de ,terre1 #gi ,potatoes in ,meat ,puddings and ,pies1 #gi ,potatoes1 stuffed1 #gi ,potatoes1 curried1 #hj ,potatoes1 souffl1 #hj ,potatoes and ,kidney1 #ha ,potato ,patties1 #ha ,peach ,marmalade1 #hd ,peaches1 brandied1 #hi ,perch1 fried1 #ajf ,pumpkin ,pie1 #eh ,peach ,ice ,cream1 #aah ,pancakes and ,fritters1 #ajg ,plain ,bread ,pudding1 #aji ,quails1 stuffed1 #da ,queen ,cake1 #fj ,quince ,preserves1 #he ,quails1 broiled1 #hg ,quantity required for a ,reception or ,evening ,party1 #aa ,ragout of cold ,veal1 #bh ,rock ,fish ,cutlet1 #cd ,rissoles1 #cd ,rabbit ,fricassee1 #ajc ,rice ,pudding1 #ea ,royal ,wine ,sauce1 #ea ,roman ,punch1 #ec ,red ,cabbage ,pickle1 #hd ,rabbit ,fricassee1 #hg ,red ,currant ,fruit ,ice1 #aag ,rice ,muffins1 #aad ,salmon1 pickled1 #hi ,saddle of ,mutton1 #cj ,salmon ,fillets1 #ch ,saddle of ,venison1 #ch ,stuffing for veal1 turkey1 duck1 #dj ,snipe ,pudding1 #df ,sultana ,cake1 #ef ,sponge ,cake 7white71 #ei ,sponge ,cake1 #fb ,spice ,cake1 #fb ,scotch ,cake1 #fb ,shrewsbury ,cake1 #fc ,sponge ,bread1 #ff ,sweet ,potato ,pie 7,no4 #a71 #ff ,sweet ,potato ,pie 7,no4 #b71 #ga ,sweet ,potato ,pudding1 #gb ,swiss ,apple ,pie1 #gf ,snowball1 #aae ,spring ,fruit ,pudding1 #ajh ,shad1 boiled1 #ib ,shad1 baked1 #ic ,steaks1 #aje ,stewed ,oysters1 #ajb ,soft ,waffles1 #aji ,sweet ,potatoes1 baked or roasted1 #hj ,toutes ,fruits ,ice ,cream1 #aah ,tomato ,soup1 #ah ,terrapin1 #bd ,timbales of ,macaroni1 #bi ,tomato ,sauce1 #dd ,tapioca ,pudding1 #ej ,tea ,biscuits1 #aac ,tongue1 #ajf ,veal 7cold7 and ,ham ,timbale1 #ajc ,vol-au-,vents1 #cb ,vanilla ,sauce1 #dh ,vermicelli ,pudding1 #ec ,variegated ,cake1 #ef ,vanilla ,cake1 #fc ,vinegar ,peaches1 #gj ,venison ,cutlets1 #hh ,wine ,sauce1 #bb ,waffles1 #bg ,walnut ,catsup1 #ci ,water ,ice1 raspberry1 #ee ,water ,ice1 lemon1 #ee ,water ,ice1 orange1 #ee ,wine ,cake1 #fc ,waffles 7,no4 #b71 #fe ,yorkshire ,pudding1 #eb ,yeast1 #fi ,yorkshire ,pudding 7,no4 #b71 #aaa ,,preface4 ,this book contains a variety of receipts1 from the finest ,french dishes to the most ordinary cooking4 ,they are reliable1 as nearly every one has been used by me at different times4 ,my experience in the work has prompted me to issue this book1 every part of which has been dictated by me1 and carefully written down by my friend1 ,louise ,a4 ,smith4 ,,margaret ,,brown4 ,,quantity ,,for ,a ,,reception ,,or ,,evening ,,party ,,of #bbe ,,persons4 #ad dozen ,croquettes2 #a ,boned ,turkey2 #h quarts ,terrapin4 7,six turkeys1 #b-a_/b chickens1 #f dozen stalks of celery1 #f heads of lettuce1 #c half-pint bottles of olive oil are required for chicken salad2 #b-a_/b dozen eggs for the dressing and garnishing4 ,parsley can also be used for garnishing the dishes47 ,this quantity can be increased or lessened in proportion to the above number4 ,,for ,a ,,spring ,,lunch4 ,little ,neck clams or deviled crabs2 patties2 spring chickens2 squabs2 pate de foie gras1 or a bird glace2 ices and fruits4 ,,dinner ,,for #ab ,,persons4 ,oysters 7,blue ,point71 #e or #f on a plate2 ,julienne soup or puree of chicken or asparagus1 followed by a course of fish2 patties1 either chicken or mushroom4 ,for filet de boeuf1 take #e or #f pounds fillet4 ,in the spring garnish this dish with mushrooms1 or asparagus and ,french potatoes2 macaroni timbale2 sweetbreads1 larded and roasted1 served with pease2 supreme of chicken2 salad and crushed chunks2 cheese souffle2 ices1 fruits1 coffee4 ,a ,,spring ,,breakfast4 ,oranges with scalloped peel2 broiled fish cutlets and potato croquettes2 lamb chops and pease 7,french chops72 vol-au-vents of sweetbreads2 broiled squabs2 waffles and coffee2 cheese1 straws1 ices4 ,illustration ,,margaret ,,brown',s ,,french ,,cookery ,,book4 ,no4 #a4 ,,ox ,,tail ,,soup4 ,soak #c tails in warm water4 ,put into a gallon stewpan #h cloves1 #b onions1 #a teaspoonful each of allspice and black pepper1 and the tails cover with cold water4 ,skim often and carefully4 ,let simmer gently until the meat is tender and leaves the bones easily4 ,this will take #b hours4 ,when done take out the meat and cut it off the bones4 ,skim the broth and strain it through a sieve4 ,to thicken it put in flour and butter1 or #b tablespoonfuls of the fat you have taken off the broth into a clean stewpan1 with as much flour as will make a paste4 ,stir well over the fire2 then pour in the broth slowly while stirring4 ,let it simmer for one-half hour2 skim1 and strain through a sieve4 ,put in the meat with a tablespoonful of mushroom catsup1 a glass of wine2 season with salt4 ,no4 #b4 ,,mock ,,turtle4 ,get a calf's head with skin on1 take out the brains1 wash the head several times in cold water1 let it soak one hour in spring water1 then lay in a stewpan1 and cover with cold water1 and half a gallon over4 ,take off the scum that rises as it warms4 ,let it boil for one hour1 take it up and1 when almost cold1 cut the head into pieces one and a half inches1 and the tongue into mouthfuls1 or make a side dish of tongue and brains4 ,when the head is taken out put in the stock meat1 about #c pounds of knuckle of veal1 and as much beef1 add all the trimmings and bones of the head1 skim it well1 cover close1 let it boil #e hours 7save #b quarts of this for gravy sauce71 strain it off and let stand until morning2 then take off the fat2 set a large stewpan on the fire1 with half a pound of fresh butter1 #ab ounces of sliced onions1 #d ounces of green sage2 chop it a little2 let these fry #a hour1 then rub in one pound of flour1 then add the broth by degrees until it is as thick as cream4 ,season with #a_/d ounce of ground allspice1 #a_/b ounce of black pepper ground fine1 salt to your taste the rind of a lemon peeled thin4 ,let it simmer gently for #a-a_/b hours1 strain through a hair sieve4 ,if it does not go through easily press a wooden spoon against the sides of the sieve4 ,put it in a clean stewpan with the head1 and season it by putting to each gallon of soup #a_/b pint of wine1 #b tablespoonfuls of lemon juice4 ,let it simmer until the meat is tender 7from #a_/b hour to #a hour74 ,take care it is not overdone4 ,stir often to keep the meat from sticking to the pan4 ,when the meat is quite tender the soup is ready4 ,a head of #bj pounds and #aj pounds of stock-meat will make #aj quarts of soup1 besides the #b quarts of stock-meat set aside for side dishes4 ,if there is more meat on the head than you wish to use make a ragout pie of some of it4 ,no4 #c4 ,,mock ,,mock ,,turtle4 ,line the bottom of a #e-pint stewpan with #a ounce of lean bacon or ham1 #a-a_/b pounds lean gravy beef1 a cow's heel1 inner rind of a carrot1 a sprig of lemon thyme1 winter savory1 #c sprigs of parsley1 a few green leaves of sweet basil1 #b onions1 a large onion with #d cloves stuck in it1 #ah grains of allspice1 #ah grains of pepper4 ,pour on these #a pint of cold water1 cover the stewpan and set it on a slow fire to boil gently #a_/d hour4 ,watch it carefully1 if need be1 with the cover off1 until it gets a good brown color2 then fill up the stewpan with boiling water1 and let it simmer for #b hours4 ,if you wish you can cut up some of the meat into mouthfuls and put into the soup4 ,to thicken it take #b tablespoonfuls of flour1 a ladleful of gravy1 mix them and pour it into the stewpan where the gravy is1 let it simmer #a_/b hour longer4 ,skim it and strain through a fine sieve4 ,cut the cow's heel in pieces #a inch square4 ,squeeze the juice of a lemon1 #a tablespoonful of mushroom catsup1 #a teaspoonful of salt1 #a_/b teaspoonful of black pepper1 a pinch of grated nutmeg1 a glass of ,madeira or sherry wine1 through a sieve into the stewpan of soup2 let simmer #e minutes longer4 ,no4 #d4 ,,southern ,,mock ,,turtle ,,soup4 ,wash a calf's head clean1 put #b gallons of water on it1 set it to boil2 put in a hock of ham 7smoked71 weighing about #b pounds1 also thyme1 #c onions1 #a bunch of celery tops1 #a tablespoonful each of allspice cloves1 not ground2 let it boil down slowly to #a-a_/b gallons4 ,when the head is done take it out1 being careful to remove the brains and tongue1 then cut the meat into small pieces4 ,strain the soup2 brown #a_/b pound of flour and make a batter of it to thicken the soup2 grate #a_/b of a nutmeg in it1 put in pepper and salt to taste2 take a portion of the brain and make it into small cakes1 as you would fritters1 fry them in lard2 take #a_/b pound of veal cutlets1 and a small part of the ham1 chop up with a little parsley and onion1 season with pepper and salt2 make small forcemeat balls1 frying them in lard1 having first rolled them in eggs1 then in breadcrumbs2 put the forcemeat ball in the soup just before dishing up1 together with #a_/b pint of wine4 ,no4 #e4 ,,celery ,,soup4 ,after splitting #f heads of celery into pieces about #b inches long1 wash them well1 lay them on a hair sieve to drain1 and put them in #c quarts of clear gravy soup in a gallon soup-pot2 let it stew just enough to make the celery tender1 say about #a hour2 take off the scum if any should rise1 season with a little salt4 ,should you wish to make this soup at a season when you could not get celery1 use the celery seed1 say about #a_/b pint1 put this in the soup #a_/d hour before it is done1 with a little sugar4 ,no4 #f4 ,,pease ,,soup ,,and ,,pickled ,,pork4 ,take #b pounds of the flank of pickled pork4 ,care must be taken that the pork is not too salty1 otherwise lay it in water the night before4 ,put #a quart pease 7split71 #b heads of cut celery1 #b onions peeled1 #a sprig of sweet marjoram in #c quarts of water2 boil gently for #b hours1 then put in the pork4 ,let this boil until it is done enough to eat4 ,when done wash it clean in hot water and place it on a dish1 or else cut it in mouthfuls and put in a tureen with the soup4 ,no4 #g4 ,,plain ,,pease ,,soup4 ,one quart of split peas1 #b heads of celery2 let them simmer gently in broth or soft water 7#c quarts7 over a slow fire1 stirring every now and then to keep the pease from burning4 ,add more water should it boil away or the soup get too thick4 ,after boiling for #c hours put them through a coarse sieve1 then through a fine one4 ,wash out your stewpan and put the soup back into it1 let it boil up once4 ,take off the scum if any4 ,fry small square pieces of bread in hot lard until they become a delicate brown2 take them out and let them drain on a sheet of paper4 ,send these up with the soup in one side dish and dry powdered mint or sweet marjoram in another4 ,no4 #h4 ,,lobster ,,soup4 ,take #c fine1 lively hen lobsters1 boil them2 when cold split the tails2 take out the fish1 crack the claws1 and cut the meat in mouthfuls2 take out the coral and soft part of the body1 crush part of the coral in a mortar2 pick out the fish from the shell1 beat part of it with the coral2 out of this make forcemeat balls1 flavored with mace1 nutmeg1 grated lemon peel1 cayenne1 and anchovy4 ,pound these1 with the yolk of an egg4 ,have ready #c quarts of veal broth1 bruise the small legs and the shell1 and put them into it to boil for #bj minutes1 then strain4 ,to thicken the soup take the live spawn1 crush it in the mortar1 with a little butter and flour1 rub it through a sieve and add it to the soup with the meat of the lobsters and the rest of the coral2 let it simmer gently for #aj minutes4 ,no4 #i4 ,,asparagus ,,soup4 ,take all the tender portion of three good-sized bunches of asparagus4 ,this will make #b quarts of soup4 ,put a large saucepan half full of water on the fire2 when it boils put one-half of the asparagus in1 with a little salt2 let it boil till done1 then drain it off4 ,put in a clean stewpan1 with #c quarts of plain veal or mutton broth1 cover up close1 and stew one hour over a slow fire4 ,rub through a sieve1 then cut the other half of the asparagus in pieces one inch long1 and send up in the soup4 ,no4 #aj4 ,,tomato ,,soup ,,or ,,mock ,,hock ,,soup4 ,one quart of tomatoes1 put on fire and let boil2 when done mash through a sieve #c tablespoonfuls of sugar1 #a teaspoonful nutmeg and mace together1 and put in tomatoes1 #a tablespoonful of butter1 mixed with a large tablespoonful of flour1 stir all into the tomatoes1 and put on to boil again2 stir till it boils4 ,quarter of an hour before serving pour in #a pint of milk4 ,pepper and salt to taste4 ,stir till it boils up nicely4 ,put in #b tablespoonfuls wine just before dishing up4 ,no4 #aa4 ,,fried ,,oysters4 ,for this purpose each and every oyster should be as large1 plump1 and fat--fresh1 of course1 not salt--as you can procure4 ,any small ones will serve for sauces1 croquettes1 soups1 etc4 ,drain off their juice1 put them in a bowl1 cover them with ice water1 let stand a few minutes1 then place them in a colander and drain them4 ,dry between two thin1 soft towels1 without pressing them1 and lay upon a moulding-board1 slightly coated with cracker-dust1 finely sifted4 ,beat up to a thick rich custard as many eggs and an equal measure of cream as you need for moistening all the oysters1 adding1 at the last1 a saltspoonful of salt for every three eggs4 ,have ready a sufficiency of finely-sifted bread crumbs prepared by rubbing the heart of a stale loaf of white bread in a towel and pressing it through a sieve4 ,dip the oysters1 one by one1 into the beaten egg and roll them in the crumbs till covered in every part4 ,by no means flatten them1 but keep them as round and plump as possible2 lay them on napkins and keep in a cool place for half an hour2 again dip1 roll in crumbs1 and set aside for another half hour4 ,now lay them on the wire stand1 not quite touching each other4 ,set the stand into a deep frying-pan nearly full of whatever frying mixture you use1 which must be boiling hot1 and fry quickly to a deep yellow color1 but do not brown them1 or they will be tough and greasy4 ,lift the stand out of the pan1 drain quickly1 and serve the oysters on a hot1 white napkin1 placed on a hot platter1 and garnish with sprigs of parsley or water cress1 stuffed olives1 and small bits of lemon4 ,the daintiest condiment of all is the ,french mayonnaise sauce served with lettuce4 ,no4 #ab4 ,,fricasseed ,,oysters4 ,fifty oysters1 #f ounces butter1 #c tablespoonfuls flour1 #c saltspoonfuls salt1 #b saltspoonfuls white pepper1 #b saltspoonfuls mace1 #f bay leaves1 #a quart cream1 #d yolks of eggs1 #a tea cupful bread crumbs4 ,put the oysters1 with their juice1 into a stewpan on a quick fire2 give one boil1 drain them1 put them into a hot tureen1 and set in a warm place4 ,rub the butter1 flour1 and #c teaspoonfuls of scalding cream to a fine smooth paste1 stir it quickly into the quart of cream in a bright stewpan on a quick fire4 ,add the salt and spice1 and stir till it no longer thickens4 ,now put in the yolks of eggs1 well beaten2 stir till smooth1 strain the whole through a fine sieve upon the oysters4 ,cover evenly with the crumbs and lightly brown in a quick oven4 ,no4 #ac4 ,,scalloped ,,oysters4 ,half-gallon oysters for a three pint pudding dish2 drain the oysters well1 #a pint of bread-crumbs1 and put pepper1 salt1 and a little mustard1 nutmeg or mace in the crumbs4 ,cover the bottom of dish with the crumbs4 ,put a layer of oysters with a small piece of butter1 then a layer of crumbs4 ,continue this way till dish is full1 then put #b or #c tablespoonfuls of cream on top4 ,put in a rather quick oven2 let bake #bj minutes4 ,no4 #ad4 ,,pickled ,,oysters4 ,drain the oysters4 ,to #a_/b gallon of pickled oysters1 #a_/b pint cider vinegar4 ,heat the vinegar boiling hot4 ,put in spice enough to flavor1 cloves1 allspice and mace4 ,put the oysters in the hot liquor till they get hot2 put a little salt in them2 scoop them out of the hot liquor and put them right into the hot vinegar1 and put in a covered dish and set away to cool4 ,no4 #ae4 ,,fricassee ,,of ,,oysters4 ,set #ge oysters on the fire with their liquor and an equal quantity of chicken broth1 #a glass white wine1 #b blades mace2 when they boil remove from the fire1 and then from the boiling braise1 which return to the fire2 in a clean stewpan put a piece of butter the size of an egg1 #a-a_/b teaspoonfuls of flour1 stir #e minutes then add the yolks of #e eggs1 #a saltspoonful of white pepper and salt1 #a tablespoonful chopped parsley2 don't let it boil2 make the oysters hot in it2 use as directed4 ,no4 #af4 ,,chicken ,a ,l',,italienne4 ,common butter1 remains of chicken1 #ab tomatoes1 #a cup broth1 #b tablespoonfuls onions chopped1 a tablespoonful parsley1 #a saltspoonful each of salt1 white pepper1 royal thyme1 and summer savory1 #a tablespoonful of butter4 ,cut the remains of chicken into small pieces1 dip into the butter1 and fry crisp in plenty of lard made hot for the purpose2 serve with tomato sauce4 ,no4 #ag4 ,,fish ,,croquettes4 ,three-pound rock4 ,boil it till done2 skin it and take bones out4 ,chop fish up fine with #a stalk of celery and #b sprigs of parsley1 #a pint milk1 #b tablespoonfuls flour1 #a_/d pound butter4 ,mix butter and flour together2 boil the milk and pour it into the flour and butter1 making a rich sauce4 ,boil #a_/b pint oysters scalded1 take the hearts out1 cut them up in small bits and put in the sauce4 ,put fish in the sauce and keep stirring till it begins to boil4 ,when done pour out on a platter and let it get cold4 ,make croquettes in shape of pears or apples1 roll in beaten eggs and then in bread crumbs4 ,boil in a croquette kettle of lard4 ,serve these with ,french potatoes or ,saratoga potatoes fried4 ,no4 #ah4 ,,potato ,,croquettes4 ,peel and boil #e good-sized potatoes till mealy4 ,rub them fine with a potato-masher2 #a_/b tablespoonful butter1 #b eggs1 pepper and salt mashed well in the potatoes4 ,after they are cool make them out into steeples4 ,roll them in beaten egg1 then in bread crumbs2 boil them in hot lard4 ,set them up around the dish4 ,no4 #ai4 ,,lobster ,,croquettes4 ,two lobsters boiled done1 picked and chopped fine2 #a_/d loaf of bread grated fine1 little nutmeg1 mace to taste1 #a_/d pound of butter2 mix all with lobster and #a egg2 make lobster croquettes in pears or steeples1 put them in beaten eggs1 then in bread crumbs4 ,boil in hot lard1 garnish with the claws and parsley4 ,no4 #bj4 ,,wine ,,sauce ,,for ,,venison ,,or ,,hare4 ,quarter pint of claret or port wine1 and same quantity of plain mutton gravy2 #a tablespoonful currant jelly4 ,let boil up once and send to table in a sauce-boat4 ,no4 #ba4 ,,marrow ,,bones4 ,saw the bones even so they will stand steadily2 put a piece of paste into the ends1 set them upright in a saucepan1 and boil till done4 ,a beef-marrow bone will take from #a hour to #a-a_/b hours4 ,serve fresh toasted bread with them4 ,no4 #bb4 ,,curry ,,chicken4 ,two young chickens1 cut up in joints2 place in stewpan a small piece of butter1 a little piece of onion and parsley1 #a pint of water4 ,let stew slowly4 ,when most done take #a teacup of cream1 take grease off the top of the pot1 pour in the cream2 take the grease1 mix it with #b large tablespoonfuls of flour2 when the chicken begins to boil again put in the flour moistened with the grease2 put in a teaspoonful of curry and a little salt4 ,boil some plain rice in a stewpan1 when time to dish up put the curry chicken in center of platter1 and the boiled rice all around the dish1 and garnish with water-cresses and parsley4 ,no4 #bc4 ,,cold ,,veal ,,and ,,ham ,,timbale4 ,timbale paste1 #a pound corned ham1 #b pounds leg veal1 #f hard boiled eggs1 #a teaspoonful each of royal celery1 salt1 and marjoram1 #c sprigs parsley1 white pepper1 and salt to taste4 ,line the timbale mould with the paste1 first setting it on a greased baking pan2 cut the ham and veal into scallops1 and the eggs into slices2 with them make alternate layers with the seasonings2 when all are used1 fill with water1 wet the exposed edges1 and bake in moderate oven #b hours2 when cold open the mould1 and serve as may be desired4 ,no4 #bd4 ,,rissoles ,,of ,,chickens4 ,,chromsky ,,mixture4 ,roll out paste very thin1 cut out with large biscuit cutter1 wet the edges1 put a teaspoonful of the mixture on1 fold the paste over it pressing the two edges2 fry in plenty of lard made hot for the purpose1 until the paste is cooked4 ,serve on a napkin4 ,no4 #be4 ,,terrapin4 ,take #b diamond-backs1 put them into hot1 boiling water or lye4 ,let them get entirely done2 take them out and let them get cool a little2 then open them and take the dark skin off the feet2 take out the meat from the shell1 the entrails1 and the liver1 being careful not to break the gall1 as it will render the dish unfit to eat2 do not use the head2 take #a_/d pound of butter1 a small piece of onion1 teaspoonful of thyme4 ,put these in the stewpan and let them get a little brown1 putting in also a tablespoonful of flour1 #a_/b pint of cream1 and #a_/b pint of milk4 ,let all this boil to a rich sauce1 then take it off the fire2 grate a little nutmeg1 a pinch of ground allspice and cloves1 cayenne pepper to taste4 ,take one stalk of celery and chop it up very fine2 put it with the meat2 put this in the stewpan of sauce #a_/d hour before dinner on a fire2 let it boil up for #e or #aj minutes4 ,just before dishing up put in a wineglass each of sherry and brandy4 ,sliders can be cooked in the same way4 ,no4 #bf4 ,,roast ,,boned ,,turkey4 ,this must be boned1 as stated in ,boned ,turkey1 with this exception3 ,the bones must be left in all the lower extremities and in the pinions1 so that when placed in shape these bones will help to form it4 ,take a stale loaf of bread1 cut all the crust off2 #a_/b pound of butter1 #a can of mushrooms1 chopped1 pepper and salt1 #a teaspoonful of nutmeg4 ,chop all this up fine2 stuff every joint where the bone has been taken out so that it will look plump2 tie it up2 put in a baking-pan2 sift flour1 pepper and salt over it2 place a little water in the pan to keep it from burning2 bake #a-a_/b hours in a slow oven2 baste it with #a_/b pint of ,madeira wine in the oven2 take the turkey out of the pan and make the gravy with the essence4 ,make potato croquettes and set all around the dish4 ,no4 #bg4 ,,boned ,,turkey4 ,split the turkey down the back1 clear the back of meat1 then take all the meat off the wings without breaking the skin1 then from the side of the breast1 afterwards from the thighs and legs4 ,we have now taken all the meat off in one piece1 leaving only the carcass of bones4 ,now take #b pounds veal-cutlet1 or large-sized chicken1 or sausage-meat1 #a_/d pound ham1 a half-sized can truffles peeled and sliced in half1 a can of mushrooms sliced in half1 #a large stalk celery1 #a teaspoonful thyme1 a half of a small onion1 a bunch of parsley2 chop fine1 except the truffles and mushrooms2 season with pepper and salt to taste4 ,take all the dressing together and put it in the meat 7which is all in one piece7 taken off the turkey2 sew the back up2 then sew this in a bag1 and boil gently4 ,a small-sized turkey will take #b-a_/b hours2 a large-sized1 #c hours4 ,place the carcass in #a_/b gallon of water and let boil till water is reduced to #c pints2 put in it pepper and salt and a small piece of onion2 then take off and strain4 ,melt #a box of gelatine in a cupful of water4 ,when melted1 put in the cool soup1 with the whites of #b beaten eggs and #b egg shells4 ,put it on the fire and stir till it boils4 ,let boil #aj minutes1 then strain through a flannel bag4 ,take a small mould of jelly1 garnish with eggs1 parsley1 beets1 and carrots1 putting the jelly alternately between each till mould is filled4 ,when the turkey is done put it in a close pan and press it4 ,after getting perfectly cool1 jelly with cool jelly1 just cool enough to spread until the turkey is entirely covered4 ,put the garnishing moulds on the breast of turkey4 ,garnish dish with watercress1 beets1 and carrots4 ,no4 #bh4 ,,custard ,,fritters4 ,half pint milk1 #e eggs1 #a_/b cupful of sugar1 #a gill of cream1 common butter4 ,beat the milk1 cream1 sugar1 and eggs together2 strain1 put into a small bowl1 set in saucepan with boiling water to reach half way up the sides of the bowl2 steam very gently until set--about #bj minutes--place on the ice until cold2 cut into pieces #a-a_/b inches long by #a square2 dip into common batter1 and fry in plenty of hot lard1 a deep fawn color4 ,serve sprinkled with sugar4 ,no4 #bi4 ,,peach ,,sauce4 ,place the peach juice from the can into a small saucepan1 add an equal volume of water1 a little more sugar1 and #h or #aj raisins1 boil this #aj minutes1 strain1 and just before serving add #h drops of extract of bitter almonds4 ,no4 #cj4 ,,lobster ,,fritters4 ,common batter1 #a lobster1 #a_/b cupful mushrooms1 yolks of #d eggs1 #a cupful of cream1 #a tablespoonful of butter1 celery1 salt1 thyme1 white pepper1 saltspoonful of parsley1 and #a tablespoonful of flour4 ,put the lobster in #b quarts of boiling water1 with #a_/b cupful salt2 boil #be minutes2 when cold remove the meat and fat2 cut into small neat slices2 put the flour and butter on the fire in a small stewpan1 stir with a wooden spoon until it bubbles1 then add the cream boiling1 and the seasoning2 let it boil two minutes1 add the yolks and lobster1 and mix2 set it back to simmer #d minutes2 pour it out on a well greased dish1 and set it away to get firm by cooling2 then cut into neat pieces1 dip in batter1 and fry yellow in plenty of lard made hot for the purpose2 have a few nice branches of parsley1 quite dry1 and fry in the lard just while you count #ae seconds4 ,serve on the fritters4 ,no4 #ca4 ,,bell ,,fritters4 ,sift #a pint of flour1 pour boiling-hot water on it until it cooks enough to have the consistency of a stiff batter4 ,let it get perfectly cold4 ,take #e eggs1 #a tablespoonful of butter1 and put in it and beat all up till it is as light as muffins4 ,grate in a little nutmeg4 ,boil them in hot lard4 ,make wine sauce to serve with them4 ,no4 #cb4 ,,waffles4 ,with yeast make a thick batter over night4 ,in the morning stir in #a pint of flour1 #c eggs1 #a tablespoonful of butter1 and a little nutmeg and salt2 let it raise again1 and fry just before breakfast4 ,no4 #cc4 ,,omelette4 ,five yolks of eggs1 beaten light1 and a little finely chopped celery4 ,beat the whites to a stiff froth4 ,just before breakfast put in a #a_/d cup of milk1 then pour the whites in with the yolks4 ,put in a buttered frying-pan and fry4 ,no4 #cd4 ,,ragout ,,of ,,cold ,,veal4 ,the neck1 loin1 or fillet of veal can be used4 ,cut the veal in cutlets4 ,put in frying-pan a piece of butter2 when hot1 flour and fry the veal a light brown4 ,take it out1 and put #a pint of boiling water in the pan2 give it a boil up for a minute and strain it into a basin1 while you make a thickening as follows3 ,melt an ounce of butter in a pan and mix with it as much flour as will dry it up2 stir it over the fire a few minutes and gradually add to it the gravy you made in the frying-pan2 let them simmer together for ten minutes4 ,season with pepper1 salt1 a little mace1 #a wine-glass of mushroom catsup or wine till the meat is thoroughly warmed4 ,ready-boiled bacon1 sliced1 may be put in to warm with the veal4 ,no4 #ce4 ,,lark ,,pie4 ,pick clean #d dozen larks1 singe them2 cut off the wings and legs1 take out the gizzards and place the larks on a dish4 ,cut #b pounds veal cutlets and #a pound of ham into scallops4 ,fry these in a pan with a little fresh butter1 #a can of mushrooms1 some parsley1 #a small onion1 half a bay leaf1 #a sprig of thyme chopped fine2 season with cayenne and salt and the juice of lemon4 ,to these add #a_/d pint of mushroom catsup and the same quantity of rich gravy4 ,boil the whole for #c minutes1 then place the veal and ham scallops1 one upon the other1 in the bottom of the dish2 put the larks neatly and closely to each other2 upon them pour over the sauce1 and put mushrooms in the centre4 ,cover with puff-paste4 ,bake pie #a-a_/d hours and serve4 ,no4 #cf4 ,,chicken ,,pie ,a ,,la ,,reine4 ,paste1 #a plump tender chicken1 #a_/b pound salt pork1 #a_/b teaspoonful each of celery1 salt1 and thyme1 #d sprigs parsley1 white pepper and salt to taste4 ,cut the chicken up in small joints1 the pork in neat scallops1 and stew gently in #a-a_/b pints water until nearly cooked4 ,line the edge of a pudding dish with the paste1 make layers of the chicken1 pork1 and seasonings2 when used sprinkle over the chopped parsley2 fill with the gravy1 cover1 ornament1 and wash over with milk1 and bake in steady oven #dj minutes4 ,no4 #cg4 ,,lemon ,,cream ,,meringue ,,pie4 ,having made the lemon cream pie1 whip the #d whites of eggs to a dry froth2 gently incorporate #a cupful sugar2 spread over the top of the pie1 and return to the oven to set2 a fawn color4 ,no4 #ch4 ,,timbales ,,of ,,macaroni4 ,take #b quarts of water and boil #a pound macaroni in it with #a_/b pound butter1 #h pepper-corns1 and a little salt4 ,when done and cold1 let one-half of it drain upon a napkin4 ,butter the inside of a plain mould1 cut the macaroni into half-inch lengths1 and cover the bottom of the mould with these1 placing them on end2 cover this with a thick layer of chicken forcemeat2 line the sides of the mould in the same way1 smoothing the inside with the back of the spoon in hot water2 fill the cavity with a blanquette of fowl which has a thick sauce2 cover the whole with a layer of forcemeat as follows3 ,cut paper to fit the mould1 butter it1 spread some forcemeat on it1 dip a knife in hot water and smooth the surface with it1 take hold of the paper with both hands and turn it upside down upon the timbale4 ,leave the paper on in such a way that it can be easily removed when the forcemeat has steamed enough4 ,one and a half hours before dinner place the timbale in a stewpan twice its size1 upon a ring1 to prevent it from touching the bottom1 so that the water in the stewpan which only reaches half-way up the mould1 may circulate freely under it4 ,place on the stove for an hour1 then for #a_/b hour more put inside oven to let it get brown on top4 ,when done1 remove paper from the timbale1 and carefully lift the mould4 ,pour some supreme sauce over it1 and garnish with truffles and mushrooms4 ,no4 #ci4 ,,saddle ,,of ,,mutton4 ,take a saddle of mutton1 extract the spine bone carefully1 trim the tail end round1 cut the flaps square1 season the inner part with pepper and salt1 rolling up each flap so as to give a neat appearance1 tying a string around it several times4 ,the mutton must be prepared for braizing with carrots1 onions1 celery1 cloves and mace2 moisten with a quantity of good stock so as to cover the mutton2 place a buttered paper and lid over all and set the braizing-pan on a moderate fire4 ,after boiling let it continue to braize or simmer for #d hours1 carefully basting it2 when done take it up and place in oven to dry on a pan4 ,dish it up and garnish with carrots1 turnips1 cauliflowers1 ,french beans1 cucumbers1 asparagus heads1 small new potatoes and green pease4 ,pour some sauce around the mutton and send to the table4 ,no4 #dj4 ,,ox-,,tongue4 ,get a pickled tongue1 run an iron skewer through from one end to the other1 tie a string from one end of skewer to the other1 so as to make it keep its shape2 put the tongue on the fire in cold water2 let it boil gently for three hours1 then take up1 and after removing the outward cuticle or skin1 place in larder to cool2 trim neatly1 wrap in a piece of buttered paper1 put it in an oval stewpan with a little broth2 #c_/d of an hour before sending to table1 put the tongue in oven or on slow fire to get warmed through1 then glaze it and dish it up with some prepared spinach round it2 pour a little sauce and serve4 ,no4 #da4 ,,mutton ,,cutlets4 ,trim the cutlets and arrange in circular order in a pan with a little clarified butter2 fry quickly so as to brown on both sides2 before quite done pour off the grease2 add #a_/b pint of red wine 7port or claret71 #a can prepared mushrooms and same quantity small onions previously simmered in a little butter over a slow fire till done2 season with a pinch of mignonette pepper1 little salt1 some grated nutmeg1 a teaspoonful pounded sugar2 set the whole to boil on fire #b minutes1 add a spoonful of burnt sugar2 allow the cutlets to simmer very slowly for #bj minutes4 ,the cutlets must be dished up closely in a circle2 add a half glass of red wine2 boil the whole for #a minute and garnish the center with mushrooms2 pour the sauce over the cutlets and serve4 ,no4 #db4 ,,mutton ,,cutlets ,,with ,,chestnuts4 ,dish up cutlets1 as previously shown1 garnish with chestnuts which have been equally heated in a stewpan1 so that the husk will easily peel off2 take the chestnuts with a little good broth and put in clean stewpan2 let simmer2 when done pound in a mortar2 put in a pan with a little sugar1 nutmeg1 #a_/b pint of cream2 reduce the pulp1 rub through a sieve1 put in stewpan1 let it get hot1 mix in some butter1 pour round cutlets some thin sauce4 ,no4 #dc4 ,,vol-,,au-,,vents4 ,quantity for #b vol-au-vents4 ,paste--,one pound of butter1 #a pound of flour2 divide butter in #d parts1 rub #a_/d in flour1 mix with hand1 with a little water1 then put on pastry board2 roll out and put the second #a_/d of butter in layers over this paste2 fold and roll it1 and add the other two quarters in the same way2 keep #a hour on ice to cool2 roll and cut this paste in #d parts2 roll #a_/d for the top and #a_/d for the bottom of pie4 ,these must be cut out oval shape2 cut the pieces and ends left of the paste into flower shapes and leaves to garnish the sides of the #b layers of pie4 ,the remaining #b quarters are for another vol-au-vent fixed in the same way4 ,cut out the center of top cover and fill in with flowers and leaves made of pastry4 ,put in a hot oven and let it bake #c_/d of an hour4 ,while baking this paste will rise and puff out in form like a cylinder4 ,while hot take off this flowered center-piece on top of the pie1 and from this opening scrape out all the insides1 leaving nothing but a hollow cylinder of crust4 ,put in #a_/b dozen real sweetbreads1 parboiled and skinned2 #a dozen truffles1 peeled and sliced2 #a_/b can of mushrooms cut in half4 ,make a sauce of #a tablespoonful of butter1 #a of flour1 #a_/b pint of cream1 #a pint milk2 rub butter and flour together1 boil milk and cream1 and make a rich sauce of butter and flour1 milk and cream1 all mixed together2 cook in this sauce sweetbreads1 truffles1 mushrooms1 #a_/b teaspoonful of nutmeg1 white pepper and salt each #a teaspoonful2 put in together2 stir while boiling2 boil #bj minutes4 ,when ready for dinner fill up paste and serve with truffles1 mushrooms1 and sweetbreads while hot4 ,send sauce-boat full of sauce to the table with the paste4 ,no4 #dd4 ,,croquettes4 ,take a medium-sized chicken1 boil it1 a pair of sweetbreads1 and #a_/b box of mushrooms1 #a small can of truffles1 #a stalk of celery1 a small onion1 a few sprigs of parsley2 chop all very fine2 bring to a boil a sauce made of #a pint of milk and chicken water #a_/b pint1 a large tablespoonful of butter1 #b tablespoonfuls of flour1 then beat #b eggs in the sauce after cooling2 season to taste with pepper1 salt1 and nutmeg2 add the chopped chicken2 put on to boil and stir #ae minutes2 pour into platters to cool2 then roll in the shape of pears or eggs2 roll them in a beaten egg and then in bread crumbs2 stick in a rib bone at the end of the pear shapes2 boil them in hot lard a delicate brown2 then lay on a napkin in a platter and garnish with parsley4 ,set them up on a dish in oval form4 ,no4 #de4 ,,rock-,,fish ,,cutlet4 ,can be made from any fish4 ,take a rock-fish1 after washing it clean cut it down the back-bone1 take out the back-bone1 cut the ribs off1 then cut the fish in square pieces4 ,take the skin off of them1 lard them with small pieces of truffles1 which have been skinned and sliced1 the slices being cut in three-quarters4 ,then take a sharp-pointed knife and thrust them into the fish4 ,salt the fish and put in a cool place for #a hour4 ,a half hour before dinner take a medium-sized dripping-pan1 put in #a_/b pint of milk and a tablespoonful of butter2 lay all the pieces of fish separate in this pan with the truffle side up1 put a press on them to keep them straight1 set on top of stove for #a_/d hour4 ,when done1 take #a_/b pint milk1 together with what milk is in the pan1 #b tablespoonfuls of flour1 #a teaspoonful of white pepper1 #a tablespoonful of butter2 mix the butter and flour together till they come to a cream1 then pour the hot milk on to make rich sauce4 ,put in this sauce #a dozen mushrooms and what truffles are left2 cut mushrooms in four quarters4 ,take up fish and lap it around your dish4 ,boil ,french potatoes and put them in the centre of dish2 garnish the dish with parsley and sliced lemon4 ,no4 #df4 ,,rissoles4 ,puff paste--,chop the breast of a chicken same as making croquettes4 ,after boiling it take out #b teaspoonfuls of the mixture1 then roll the paste out very thin2 take a biscuit-cutter and cut the paste2 take the #b teaspoonfuls of chicken-mixture and a beaten egg and wet the edge of the cut paste1 also wet it all over the top1 and roll them in vermicelli4 ,boil them till brown in hot lard4 ,serve on a napkin laid on a dish garnished with water-cresses4 ,see receipt for making croquettes4 ,no4 #dg4 ,,chicken ,,cutlets4 ,quantity for one chicken4 ,boil the chicken sufficiently to eat2 take it out and let it get cold2 take all the white meat and chop up very fine with mushrooms and a celery stalk2 take #a_/d pound of butter1 #b full tablespoonfuls of flour1 #b yolks and #a white of eggs1 #a_/b pint of milk1 #a_/b teacup of mushroom water1 into which a little nutmeg has been grated1 #a_/b pint of cream4 ,mix the butter and flour together1 boil the milk and cream and mushroom water1 into which put the butter and flour2 this will make a rich sauce1 which is seasoned to taste4 ,when cooled a little add the beaten eggs2 add chicken1 stir up1 making a rich paste2 boil #ae minutes1 stir while boiling1 pour out in a platter1 let get cold2 make in shape of mutton cutlets or chops1 take the ribs and put in for stems2 then roll cutlets in beaten egg into which bread has been grated1 put into hot lard and fry a delicate brown4 ,garnish with ,french pease and parsley1 or mushrooms and parsley4 ,serve hot4 ,no4 #dh4 ,,pate-,,la-,,foie-,,gras4 ,make a soup of strong bouillon2 let it boil for two hours2 put in a few sprigs of thyme1 one of onion1 and a small bunch of celery tops2 when done1 let cool1 and skim grease off4 ,to every #a_/b pint jar of ,pate-la-foie-gras1 mix three pints of boullion2 take a half box of gelatine melted in a teacup of bouillon2 beat the white of one egg1 and #b egg-shells 7not very light7 in bouillon while cool1 stir the melted gelatine till it begins to boil1 say for about #aj minutes1 add the pepper and salt4 ,after boiling about #aj minutes strain through a flannel bag2 put on ice1 but do not let it get very cold4 ,put in a jelly mould a layer of jelly1 cut mushrooms into stars and half-moons and lay on the layer of jelly1 then a slice of ,pate-la-foie-gras1 next a layer of jelly1 cut truffles into small pieces in the shape of flowers or diamonds1 and lay on the layers of jelly2 continue till the mould is filled1 then put on ice2 garnish to fancy4 ,no4 #di4 ,,chicken ,,salad ,,with ,,mayonnaise ,,sauce4 ,one pair of chickens1 boil them done2 let get cold1 skin them1 and cut up in small dices2 #b dozen stalks of celery2 cut up #d white heads of lettuce1 medium size2 #a of the white hard heads must be cut up with the celery and chicken4 ,take a teacupful of sweet oil1 #a_/d teacupful of vinegar1 a light half teaspoonful of red pepper1 salt to taste1 #a teaspoonful of mustard1 #a medium-sized tablespoonful ,worcestershire sauce2 mix that all up together with the chicken and celery2 let the celery be perfectly dry4 ,take a medium-sized ,irish potato1 boil it done1 squeeze it through a fine sieve2 put in it a teaspoonful of mustard1 cayenne pepper to taste1 #b yolks of raw eggs and #b boiled ones mashed up very fine4 ,now beat the potatoes and eggs well up together1 add half teacupful of vinegar1 a little at a time1 and the contents of #c half pints of olive oil2 work it one way till it becomes perfectly stiff and light2 put it in ice-box #a hour and let get cold4 ,when you dish up put salad on dish1 put the sweet oil dressing all over the top as an icing4 ,boil red beets and carrots1 cut them into diamonds1 roses1 etc41 and garnish the salad with it and sprigs of parsley2 take the other three heads of lettuce1 cut in four quarters1 take one-quarter and put in center of salad1 and put the others around the dish with parsley4 ,no4 #ej4 ,,apple ,,charlotte4 ,take #f large apples and chop very fine1 grate the inside of a stale loaf of bread into crumbs1 grate half a nutmeg1 take a three-pint tin pudding-pan1 line it thickly with thin-sliced buttered bread1 a layer of bread crumbs1 a layer of apples1 and a layer of butter1 composed of small pieces2 continue to add till the pan is packed very tight--make the last layer of butter and sugar4 ,bake in a moderately hot oven two hours2 serve with cream sauce4 ,put sugar in every layer4 ,no4 #ea4 ,,consumme4 ,take a pint of consomm1 with #c well-beaten eggs in it1 and a little salt1 and pour it into a baking dish2 put it in oven and let it bake #ae minutes4 ,this will bake brown like a cake4 ,try with a knife-blade2 if done the knife will be clear4 ,put it to cool1 and then take the top and bottom crust off1 cut the middle into diamonds and put them in tureen1 and then pour over them the soup4 ,no4 #eb4 ,,fish ,,cream ,a ,,la ,,lait4 ,take any kind of large white fish1 #d pounds to a three-pint pudding-pan2 wash the fish in cold water1 put on to boil1 and let get cool4 ,take off the skin and flake the meat off the bones with a fork2 parboil a pint of oysters2 when done put to cool1 then take out the hearts2 boil half pint of milk and half pint of cream1 beat up #b tablespoonfuls of flour and #a of butter to a light cream1 which must be stirred into the boiling milk and cream2 this will make a rich sauce2 season with pepper and salt to taste4 ,take off the sauce when done and stir in fish and oysters1 then put in a pudding-dish and put a layer of bread crumbs on top2 over the bread crumbs put flakes of butter4 ,put in oven and let bake #bj minutes2 make potato croquettes and lay on the dish1 which must be garnished with parsley2 serve hot4 ,no4 #ec4 ,,salmon ,,fillets4 ,take #e pounds of salmon1 cut it down the back1 and take out the fillets4 ,lard it very close with thin strips of lard1 put on with larding-needle4 ,put on gridiron1 broil it2 put butter1 pepper1 and salt on when broiling4 ,after it is done1 take #a quart of oysters to one dish of fillets2 drain the oysters of all liquor2 fricassee them4 ,take #a teacupful of cream1 #a tablespoonful of flour1 #a tablespoonful of butter1 put in a little mace to season1 and make a sauce2 then put in the oysters1 and let it boil up once to get done4 ,pour in #a wine-glass of wine4 ,take your fish1 lap the ends over each other on the dish2 pour your oysters in center4 ,take #a scoop ,french potatoes1 and put four piles around the dish4 ,these potatoes must be boiled in lard and seasoned to taste4 ,no4 #ed4 ,,saddle ,,of ,,venison4 #ab pounds4 ,take the top skin off4 ,take portion of fat out1 skewer it pretty round2 let it cook #c_/d of an hour2 cut it down in the back1 take out the fillets1 slice them1 pepper and salt them1 and put them back4 ,make a sauce of #a cup of sugar1 #a_/b cup of vinegar1 #b teacups of tomatoes1 the essence out of the venison1 #a teaspoonful of nutmeg1 #a_/b teacup of wine4 ,serve it with the venison4 ,make potato croquettes to put around the dish4 ,no4 #ee4 ,,mushroom ,,catsup4 ,full grown mushrooms are preferred4 ,put a layer of these in a deep earthen pan1 and sprinkle them with salt2 then another layer of mushrooms and more salt1 and so on alternately salt and mushrooms4 ,let them remain #b or #c hours1 by which time the salt will have gone all through the mushrooms1 and make them easy to break2 then pound them in a mortar or mash them well with your hands1 and let them remain for a couple of days1 not longer1 stirring them up and mashing them well each day2 then pour them in a stone jar1 and to each quart add #a-a_/b ounces of whole black pepper1 #a_/b ounce of allspice2 stop the jar very close1 and set it in a stewpan of boiling water2 let it boil for #b hours4 ,take out the jar1 and clear the juice of settlings by pouring through a hair sieve into a clean stewpan2 let it boil gently for #a_/b hour4 ,keep in a dry1 cool place2 cork tightly or it will spoil4 ,no4 #ef4 ,,walnut ,,catsup4 ,take #f half sieves of green walnut shells1 put them in a tub1 mix well with common salt 7from #b to #c pounds71 let it stand for #f days1 frequently beating and mashing them2 after a while the shells will become soft and pulpy4 ,pushing the shells up one side of the tub and tipping the tub a little1 the liquor will run to the other side4 ,this will be nice and clear4 ,take it out2 repeat the above process until no more liquor can be obtained4 ,you will get in all about #f quarts4 ,let this simmer in an iron boiler as long as any scum rises4 ,bruise #a_/d pound of ginger1 #a_/d pound of allspice1 #b ounces of long pepper1 #b ounces of cloves1 put these in the liquor and boil slowly for #a_/b hour4 ,when bottled put an equal quantity of spice in each bottle4 ,when corked let the bottle be well filled up4 ,cork tightly1 seal them over and put in a cool and dry place for #a year4 ,no4 #eg4 ,,mustard ,,quickly ,,made4 ,mix very gradually and rub together in a mortar #a ounce flour of mustard1 #c tablespoonfuls of milk or cream1 #a_/b teaspoonful of salt1 and same of sugar2 rub together until smooth4 ,no4 #eg4 ,,stuffing ,,for ,,veal1 ,,turkey ,,or ,,duck4 ,one-quarter pound of beef suet1 #a_/d pound of bread crumbs1 #a bunch of parsley1 #a-a_/b bunches of sweet marjoram or lemon thyme1 a little grated lemon and onion chopped as fine as possible1 a little pepper and salt2 pound together with the yolk and white of #b eggs1 and secure it in the veal with a skewer1 or sew it with a needle and thread4 ,no4 #eh4 ,,oyster ,,catsup4 ,take fine1 fresh oysters1 wash them in their own liquor2 skim it2 pound them in a marble mortar2 to #a pint of oysters add #a pint of sherry wine2 boil them up2 add #a ounce of salt1 #b tablespoonfuls of pounded mace1 and #a tablespoonful of cayenne pepper2 let it boil up again1 skim it and rub it through a sieve1 and when cold bottle it1 cork it well and seal it up4 ,no4 #ei4 ,,stuffed ,,peppers4 ,one dozen green peppers2 take out all the seed after cutting a piece off the top2 lay them into cold water for #a-a_/b hours2 #a pair sweetbreads1 parboiled and skinned2 #a can mushrooms1 #a stalk of celery1 #a clove of garlic2 chop up all fine2 #a_/b loaf bread without crust4 ,grate up fine pepper and salt1 a little nutmeg1 #a_/b pound butter4 ,mix all up well2 stuff the peppers with it4 ,put a piece of fat pork in your dripping pan2 set the peppers up in the fat4 ,before putting in the oven put a little butter1 melted1 over them and sprinkle them with flour4 ,when they commence to bake pour a little water in the pan and baste them well4 ,let it bake #a_/b hour in a steady oven4 ,cucumbers can be stuffed in the same way4 ,no4 #fj4 ,,stuffed ,,quails4 ,take #a_/b or #a dozen quails4 ,take the bone out same as in boned turkey4 ,put in mushrooms1 truffles1 bread crumbs4 ,make this stuffing moist with butter and pepper and salt4 ,be sure to stuff them tightly2 tie them up1 but do not take the feet off4 ,take a piece of larding pork and tie it on each bird's breast so as to keep it in shape4 ,then bake them in a baking pan1 flour them and baste them4 ,when done make a little sauce of currant jelly1 #a glass of wine1 and the gravy from the birds4 ,lay the birds on a piece of buttered toast4 ,garnish the dish with cresses4 ,no4 #fa4 ,,mutton-,,chops4 ,take #a dozen mutton chops4 ,take the bone out of the chop2 shape it as it was before the bone was taken out4 ,pepper and salt them2 place them in beaten egg and then in bread crumbs4 ,put them in a skillet of hot lard2 fry a delicate brown4 ,half peck of spinach1 picked and clean1 must be put into boiling water4 ,let it boil ten minutes4 ,place in cold water in a pan2 after getting cool squeeze perfectly dry4 ,chop very fine2 mix a tablespoonful of flour in it1 #a tablespoonful butter1 gravy of any kind1 or colored water of burnt sugar4 ,place in a stewpan with pepper and salt and a little nutmeg4 ,cover closely for #aj minutes to cook1 and then for #e minutes more with cover off4 ,be careful not to let it burn4 ,put the spinach in the centre of dish and set the chops up all around it4 ,boil #c eggs2 cut them in quarters and put around the dish4 ,no4 #fb4 ,,cheese ,,soufflees4 ,take #c tablespoonfuls flour1 #a of butter1 a little chicken water or clear boiling water2 cream the flour and butter together1 pour chicken soup or boiling water over this till about the consistency of paste2 take off the fire1 let get cold1 then put in fine-grated cheese 7or ,english cheese71 at the same time put in #e yolks of eggs beaten up well in the batter1 a little cayenne pepper and a little salt2 beat the whites into a stiff froth2 set them into a cool place1 also the batter1 but separately4 ,when you send the dinner in beat the whites in with the batter and cook in moulds or paper cups or pudding-dish2 let cook as speedily as possible and send directly to the table2 must be served hot4 ,no4 #fc4 ,,plum-,,pudding ,,sauce4 ,take a glass of sherry1 #a_/b glass of brandy or essence of punch1 #b teaspoonfuls of pounded lump sugar1 a little grated lemon peel2 put all these in a #a_/d pint of thick melted butter1 grating nutmeg on top4 ,no4 #fd4 ,,caper ,,sauce4 ,one tablespoonful of capers and #b tablespoonfuls of vinegar4 ,to prepare the capers mince #a_/c of them very fine1 divide the rest in halves2 put them in a #a_/d pint of melted butter or thickened gravy2 stir them the same way as the melted butter or it will oil4 ,a few leaves of parsley minced fine can be added to the sauce2 keep the caper bottle corked closely2 do not use any of the liquor2 if the capers are not well covered with it they will spoil4 ,this sauce is used with a boiled leg of mutton4 ,no4 #fe4 ,,lobster ,,sauce4 ,choose a fine hen lobster2 let it be fresh2 boil it2 pick out the spawn and red coral in a mortar2 add #a_/b ounce of butter1 pound smooth1 rub through a hair sieve with back of wooden spoon1 cut lobster meat in small squares1 put pounded spawn into as much melted butter as will do1 and stir it together till mixed2 now put in lobster meat and warm it on the fire2 do not let it boil1 as that will deprive it of its red color4 ,some use veal or beef gravy instead of melted butter4 ,no4 #ff4 ,,mushroom ,,sauce4 ,pick and peel #a_/b pint of mushrooms2 wash clean and put in saucepan with #a_/b pint veal gravy or milk1 a little pepper and salt1 #a ounce of butter rubbed with a tablespoonful of flour2 stir them together and set them over a gentle fire and stew slowly till tender2 skim and strain it4 ,no4 #fg4 ,,mushroom ,,sauce--,,brown4 ,put the mushrooms into #a_/b pint beef gravy1 thicken with flour and butter and proceed as above4 ,no4 #fh4 ,,tomato ,,sauce4 ,place on the fire the tomatoes1 washed broth1 onion1 parsley1 and seasonings2 boil to a pulp about #ce minutes2 rub through a fine sieve2 return to the fire1 make it hot1 stir in the butter and serve4 ,no4 #fi4 ,,chromskies4 ,two cupfuls chicken1 #a_/b cupful mushrooms1 #a_/b cupful ham1 yolks of #b eggs1 #a small onion1 #b tablespoonfuls of chopped parsley1 #a level teaspoonful each of royal powder1 celery1 salt1 and thyme1 large pinch of salt1 #a-a_/b tablespoonfuls of butter1 and #b of flour1 #a cupful of broth4 ,cut the onion fine1 fry it in the stewpan with the butter2 when of a deep yellow add the flour1 stir #b minutes2 add the broth boiling1 the seasonings1 and yolks2 stir #d minutes longer2 add the fowl1 ham1 and mushrooms cut in small neat dice2 set away to get firm by cooling2 cut in neat pieces1 dip in common butter1 and fry in plenty of hot lard #e minutes4 ,no4 #gj4 ,,cabinet ,,pudding ,a ,,la ,,francaise4 ,take #a_/b pound of lady-fingers and scrape the crust off2 then butter them2 take a fluted pudding mould1 buttering it well1 stick the lady-fingers up all around it4 ,one-fourth pound candied cherries1 #a_/d pound citron1 #a_/d pound raisins1 with seeds picked out1 #a_/d pound currants washed clean1 #a_/b dozen macaroni4 ,take the scrapings and balance of lady-fingers1 leaving out #h for the top1 and put all the fruit into these dry crumbs4 ,put all in the mould1 with a layer of butter4 ,just before you put it on to boil take #e whites and #g yolks of #g eggs1 #a quart of milk1 make a custard1 sweetened to taste4 ,pour it over the cake and fruit in the mould4 ,boil slowly #b-a_/b hours4 ,take a tumbler of ,jamaica rum1 #a tumbler milk1 #b eggs1 and make a sauce4 ,stir till it almost comes to a boil and serve hot4 ,take the #b whites of eggs1 left of the #g eggs used previously1 and beat them very light1 and put on top of pudding when taken out of mould4 ,drop a few candied cherries on top4 ,serve hot4 ,no4 #ga4 ,,fish ,,pudding4 ,three pounds of rock1 boil it not quite done enough to serve2 take it out2 let it get cool2 then take all the skin off2 take the fish from the bones in fine pieces1 not mashed up2 #a_/b can of truffles2 #a can of mushrooms2 peel the truffles2 cut the largest size truffles and mushrooms into rose and star shapes with little cutters2 take a #c-pint pudding mould fluted and grease it well1 setting the shapes all around the mould2 cut most of the mushrooms with a little parsley very fine and put with the fish2 the truffles must be cut up and put in the sauce2 #a_/b pint of milk1 a full tablespoonful of flour1 medium size tablespoonful of butter2 mix the flour and butter together2 put the milk on to boil2 then pour it into the flour and butter2 then pour all on the fish2 put pepper and salt in it2 put fish in a mould2 cover it up tight and place it in a pot of boiling water two-thirds up the sides of the mould and let it steam #a_/b hour2 take #a_/b pint of cream and mushroom water2 put it on the fire to boil2 rub up a tablespoonful each of flour and butter2 mix all together1 putting in the balance of the truffles and mushrooms1 and let all boil #aj or #ae minutes2 season with pepper and salt2 #a quart of scoop ,french potatoes2 boil them done in salt and water2 when done put through a colander4 ,when it is time to serve the fish pudding pour the fish out into the platter and pour the potatoes around the dish2 serve the gravy in a sauce-bowl4 ,no4 #gb4 ,,snipe ,,pudding4 ,pick #h fine1 fat1 fresh snipes2 singe them2 cut in halves2 take out the gizzards and reserve the trail for further use2 season the snipes with pepper1 salt1 lemon juice1 and set aside till wanted2 peel half of an onion2 cut in thin slices1 and fry in a stewpan with a little butter2 when browned throw in a tablespoonful of flour2 stir together on the fire for #c minutes2 add a handful of chopped mushrooms and parsley1 a small bay-leaf1 a sprig of thyme1 a little mace1 and a small silver onion2 put in #a pint of claret2 stir the whole upon the fire1 and when boiled #aj minutes add the trail and a small piece of breakfast bacon2 let the sauce boil #c minutes longer1 and rub through the sieve upon the snipes2 line a pudding-basin with suet-paste2 fill it up with what has been prepared1 and when covered with paste well fastened around the edge let it steam in a covered stewpan for #b-a_/b hours2 when done turn out of basin with care2 pour a rich brown game gravy under it and serve4 ,no4 #gc4 ,,beefsteak ,,pudding4 ,paste1 #b-a_/b pounds round steak1 #a level teaspoonful each of celery salt1 thyme1 and marjoram1 #a small onion1 salt and white pepper to taste1 #d sprigs parsley4 ,line a well-buttered pudding mould with the paste1 wet the edges1 make a layer of beef1 cut in neat scallops1 sprinkle with the onion and parsley minced fine and mixed on a plate with celery salt1 thyme1 marjoram1 salt and pepper1 then another layer of beef1 and seasoning1 and so on until each is used2 fill up with cold water1 cover it with paste1 place a buttered paper over it and set in a saucepan with boiling water to reach two-thirds up the outside of the mould2 steam it thus #b-a_/b hours1 turn carefully out on a dish1 pour over it any gravy that may be at hand1 made hot and flavored with any kind of sauce piquante4 ,no4 #gd4 ,,boston ,,baked ,,plum ,,pudding4 ,one-and-one-half cupfuls beef suet freed of skin and chopped very fine1 #a-a_/b cupfuls raisins stoned1 #a-a_/b cupfuls currants washed and picked1 #a cupful brown sugar1 #b cupfuls flour1 #a teaspoonful baking powder1 #d eggs1 #a cupful milk1 #a_/b cupful citron chopped1 pinch of salt1 #a tablespoonful extract of nutmeg1 #a glass of brandy4 ,put all these ingredients in a bowl1 the eggs as they drop from the shell1 the flour sifted with the powder and the brandy2 mix into a rather short batter2 pour into a well-buttered clean cake tin and bake in a steady oven two hours4 ,serve with vanilla sauce4 ,no4 #ge4 ,,vanilla ,,sauce4 ,put #a_/b pint milk in a small saucepan over the fire2 when scalding hot add the yolks of #c eggs1 stir until it is as thick as boiled custard2 add1 when taken from the fire and cooled1 #a tablespoonful extract vanilla and whites of two eggs whipped stiff4 ,no4 #gf4 ,,cabinet ,,pudding1 #b4 ,four ,english muffins or rolls1 #a_/b pint milk1 #a pint cream1 #d eggs and #d yolks1 #a cupful sugar2 #a_/b cupful almonds blanched1 by pouring boiling water on them until the skins slip off easily1 and cut into shreds2 #a cupful each dried cherries1 apricots1 green gages1 or any other preserved1 whole1 or panned fruits2 #a glass noyeau4 ,well butter a mould2 make a layer of muffins cut very thin1 then of fruit1 the almonds1 and so on1 until all the ingredients are used2 beat the milk1 cream1 sugar1 eggs1 and noyeau together2 pour over the contents of mould1 and let it stay1 before baking1 at least half an hour2 then set it in a saucepan with boiling water to reach two-thirds up the mould2 steam it thus one hour2 turn it out on a dish carefully and serve with cream sauce4 ,no4 #gg4 ,,cream ,,sauce4 ,bring #b_/c pint of cream slowly to boil2 set in stewpan of boiling water2 when it reaches the boiling point1 add the sugar2 then pour it slowly on the whipped whites of eggs in a bowl2 add #a teaspoonful ,royal extract vanilla1 and use4 ,no4 #gh4 ,,green-,,corn ,,pudding4 ,eight ears corn1 #a large teaspoonful butter1 #a_/b cupful sugar1 pinch of salt1 #b eggs1 #a pint of milk1 #a teaspoonful ,royal extract of vanilla4 ,split each row on the cob lengthways2 cut off the rounded point1 and with the handle of the spoon push out the eyes and cream into a bowl2 add to the milk1 hot1 the eggs1 well beaten1 the sugar1 butter1 and extract2 pour it into a buttered dish1 and bake #dj minutes in a moderate oven4 ,no4 #gi4 ,,plum ,,pudding4 ,two cupfuls raisins1 #b cupfuls currants1 #b cupfuls suet1 #a_/b cupful almonds blanched1 #b cupfuls flour1 #b cupfuls grated ,royal sugar muffins or bread2 #a_/b cupful each of citron1 orange and lemon peel2 #h eggs1 #a cupful sugar1 #a_/b cupful cream1 #a gill each of wine and brandy1 large pinch salt1 #a tablespoonful ,royal extract of nutmeg1 #a teaspoonful ,royal baking-powder4 ,put in a large bowl the raisins seeded1 the currants washed and picked1 the suet chopped very fine1 the almonds cut fine1 the citron1 orange and lemon peels chopped1 the lemon1 sugar1 wine1 brandy1 and cream2 lastly1 add the flour1 sifted1 with the powder1 and mix all well together2 put in a large1 well-buttered mould1 set in a saucepan with boiling water to reach one-half up the sides of the mould1 and steam it thus five hours2 turn out on its dish carefully and serve with hot brandy sauce4 ,no4 #hj4 ,,tapioca ,,pudding4 ,one cupful tapioca1 soaked in #a quart cold water over night1 #a cupful sugar1 #a-a_/b pints milk1 and #d eggs4 ,no4 #ha4 ,,cabinet ,,pudding1 #a4 ,half pound of stale sponge cake1 #a_/b cup of raisins1 #a_/b can of peaches1 #d eggs1 and #a-a_/b pints of milk4 ,butter a plain oval mould2 lay in some of the stale cake1 #a_/c of the raisins1 stoned1 #a_/c of the peaches2 make two layers of the remainder of the cake1 raisins1 and peaches2 cover with a very thin slice of bread1 then pour over the milk1 beaten with eggs and sugar2 set in a sauce pan with boiling water1 to reach two-thirds up the side of the mould2 steam it #c_/d of an hour1 and turn out carefully on a dish4 ,serve with peach sauce4 ,no4 #hb4 ,,custard ,,pudding4 ,one and a half pints of milk1 #d eggs1 #a cupful of sugar1 #b teaspoonfuls ,royal extract of vanilla4 ,beat the eggs and sugar together2 dilute with the milk and extract2 pour into a buttered pudding dish1 set in the oven in a dripping-pan two-thirds full of boiling water2 bake until firm1 about #dj minutes1 in a moderate oven4 ,no4 #hc4 ,,plum ,,pudding4 ,two cupfuls each of stoned raisins and currants1 washed and picked1 beef-suet chopped fine1 and coffee sugar1 #c cupfuls of grated ,english muffins or bread1 #h eggs #a cupful each1 chopped citron and almonds1 blanched by pouring boiling water over them till the skins slip off easily1 and #a lemon peel1 and a pinch of salt4 ,mix all these ingredients in a large bowl1 put in a well-buttered mould1 set in a saucepan with boiling water to reach two-thirds up its sides1 steam it thus #e hours2 turn it out carefully on its dish1 and serve with brandy poured over it1 and brandy sauce in a bowl4 ,when about to serve on the table1 the brandy should be set on fire4 ,no4 #hd4 ,,rice ,,pudding4 ,one cupful of rice1 #a quart of milk1 #d eggs1 #a tablespoonful of butter1 #a cupful of sugar1 and a pinch of salt4 ,boil the rice in #a pint of milk until tender1 then remove it from the fire2 add the eggs1 sugar1 salt1 and milk1 beaten together1 and mix2 pour into a pudding dish1 break the butter in small pieces on the surface1 and bake in a steady oven #cj minutes4 ,serve with brandy sauce4 ,no4 #he4 ,,custard ,,sauce4 ,one pint of milk1 yolks of #d eggs1 #a_/b cupful sugar4 ,set on the fire1 and stir until thick4 ,no4 #hf4 ,,royal ,,wine ,,sauce4 ,bring slowly to the boiling point #a_/b pint of wine1 then add to it the yolks of #d eggs1 and #a cupful of sugar2 whip it on the fire until it is in a state of high froth1 and a little thick2 remove and use as directed4 ,no4 #hg4 ,,princess ,,pudding4 ,two-thirds of a cupful of butter1 #a cupful of sugar1 #a large cupful of flour1 #c eggs1 #a_/b teaspoonful ,royal baking powder1 and a small glass of brandy4 ,rub to a smooth cream butter and sugar1 add the eggs1 one at a time1 beating a few minutes between2 add the flour1 sifted1 with the powder and the brandy2 put into a mould1 well buttered2 set in saucepan with boiling water to reach half up its sides2 steam it thus #a-a_/b hours1 turn on its dish carefully1 and serve with lemon sauce4 ,no4 #hh4 ,,yorkshire ,,pudding4 ,three-quarters of pint of flour1 #c eggs1 #a-a_/b pints of milk1 a pinch of salt1 #a-a_/b teaspoonfuls of ,royal baking powder4 ,sift the flour and powder together1 add eggs1 beaten1 with the milk2 stir quickly into a rather thinner batter than for griddle cakes2 pour it into a dripping pan1 plentifully spread with cold beef drippings2 bake in oven #be minutes4 ,serve with roast beef4 ,no4 #hi4 ,,cottage ,,pudding4 ,make a sponge cake--about a #a_/b-pound mould sponge cake2 #a_/d pound almonds1 blanch them4 ,when the cake is done stick these almonds all over it4 ,pour #a_/b pint sherry wine all over it4 ,cover it up and set it away till time to serve4 ,take #a quart of milk1 boil it1 #g yolks of eggs2 mix with sugar to taste essence of lemon or vanilla4 ,when the milk boils pour it on the eggs4 ,pour it in a saucepan and just let it come almost to a boil1 so as to thicken it4 ,take it off the fire and set in an ice-box to let it get cold4 ,beat the whites of eggs to a stiff froth2 put in it while beating a little apple1 raspberry1 or currant jelly1 or any kind of preserve4 ,when ready to serve pour the custard on the cake and put the icing all over the custard4 ,no4 #ij4 ,,vermicelli ,,pudding4 ,boil #a pint of milk with lemon peel and cinnamon1 sweeten with loaf sugar1 strain through a sieve1 adding #a_/d pound of vermicelli2 boil #aj minutes1 put in the yolks of #e eggs and the whites of #c eggs4 ,mix well together and steam #a-a_/d hours4 ,bake #a_/b hour4 ,no4 #ia4 ,,boiled ,,custards4 ,put #a quart of new milk in a stewpan1 with the peel of a lemon cut very thin1 a little grated nutmeg1 a bay or laurel leaf1 small stick of cinnamon4 ,set over a quick fire4 ,don't let it boil over4 ,when boiled set off on one side of stove4 ,let simmer #aj minutes4 ,break the yolks of #h eggs and the whites of #d eggs in a basin2 beat them well2 then pour in the milk1 a little at a time1 stirring as quickly as possible so the eggs will not curdle4 ,set on the fire again1 stirring it4 ,let boil up once2 pass it through a fine sieve4 ,when cold add brandy or white wine4 ,serve up in glasses or cups4 ,custards for baking have a little nutmeg grated over them4 ,bake #ae or #bj minutes4 ,no4 #ib4 ,,roman ,,punch4 ,make #b quarts of lemonade1 rich with the pure juice of lemon and add to this #a tablespoonful of the extract of lemon2 work this well and freeze2 just before serving up and for each quart of the ice #a_/b pint of cognac and #a_/b pint ,jamaica rum4 ,mix well and serve in high glasses1 as this makes what is called a semi or half ice4 ,it is usually served at dinners as a coup d'milieu4 ,no4 #ic4 ,,transparent ,,icing4 ,place #a pound pulverized white sugar in a basin with #a_/b pint water4 ,boil to the consistency of mucilage1 then rub the sugar with a wooden spatula against the sides of the pans until it assumes a milky appearance4 ,stir in #b tablespoonfuls extract vanilla2 mix well together4 ,pour this while hot over the top of cake so as to completely cover it4 ,no4 #id4 ,,coffee ,,ice ,,cream4 ,one quart best cream1 #a_/b pint of strong ,mocha coffee1 #ad ounces white pulverized sugar1 #h yolks eggs4 ,mix these ingredients in a porcelain-lined basin2 place on fire to thicken2 rub through a hair sieve into a basin2 put into freezer and freeze4 ,no4 #ie4 ,,italien ,,orange ,,ice ,,cream4 ,one and one-half pints best cream1 #ab ounces white pulverized sugar1 the juice of #f oranges1 and #b teaspoonfuls orange extract1 the yolks of #h eggs1 and a pinch of salt4 ,mix these ingredients in a porcelain-lined basin1 and stir over fire until the composition begins to thicken2 rub and pass the cream through a hair sieve2 put into freezer and finish4 ,no4 #if4 ,,raspberry ,,water ,,ice4 ,press sufficient raspberries through a hair sieve to give #c pints of juice4 ,add #a pound pulverized white sugar and the juice of #a lemon4 ,place in freezer and freeze4 ,no4 #ig4 ,,chocolate ,,ice ,,cream4 ,three pints best cream1 #ab ounces pulverized white sugar1 #d whole eggs1 a tablespoonful extract vanilla1 a pint rich cream whipped1 #f ounces chocolate2 dissolve in a small quantity of milk to a smooth paste2 now mix it with the cream1 sugar1 eggs and extract4 ,place all on the fire and stir until it begins to thicken2 strain through a hair sieve1 place in freezer1 and when nearly frozen stir in lightly the whipped cream4 ,no4 #ih4 ,,lemon ,,water ,,ice4 ,juice of #f lemons1 #b teaspoonfuls extract lemon1 #a quart water1 #a pound granulated sugar1 #a gill rich sweet cream2 add all together and strain4 ,freeze same as ice cream4 ,no4 #ii4 ,,orange ,,water ,,ice4 ,juice of #f oranges1 #b teaspoonfuls extract orange1 juice of #a lemon1 #a quart water1 #a pound granulated sugar1 #a gill rich sweet cream2 add all together and strain4 ,freeze same as ice cream4 ,no4 #ajj4 ,,sultana ,,cake4 ,two cupfuls butter1 #a-a_/b cupfuls sugar1 #f eggs1 #a_/b cupful thick cream1 #a-a_/b pints flour1 #a teaspoonful of baking powder1 #d cupfuls sultana raisins1 #a_/b cupful of chopped citron4 ,rub the butter and sugar to a very light cream2 add the eggs1 #b at a time1 beating #e minutes between each addition2 add the flour1 sifted with the powder1 the cream1 raisins1 and citron4 ,mix into a rather firm batter1 put into a paper-lined cake-tin1 and bake in a moderate oven #a-a_/d hours4 ,when removed from the oven carefully spread a little transparent icing4 ,no4 #aja4 ,,variegated ,,cakes4 ,one cup powdered sugar1 #a_/b cup of butter creamed with the sugar1 #a_/b cup of milk1 #d eggs1 the whites whipped only1 whipped light2 #b-a_/b cups of prepared flour1 bitter almond flavoring1 spinach juice1 and cochineal1 cream1 butter and sugar2 add the milk1 flavoring1 whites and flour4 ,divide the latter into three parts4 ,bruise and pound a few leaves of spinach in thin muslin bags until you can express the juice4 ,put a few drops of this into one portion of the batter2 color another with cochineal1 leaving the third white4 ,put a little of each into small round pans or cups1 giving a little stir to each color as you add the next4 ,this will vein the cakes prettily4 ,put the white between the pink and green that the tints may show better4 ,if you can get pistachionuts to pound up for the green the cakes will be much nicer4 ,ice on sides and top4 ,no4 #ajb4 ,,swiss ,,pancakes4 ,one-half cupful butter1 #a_/b cupful sugar1 #a-a_/b cupfuls flour1 #a teaspoonful baking powder1 #a large apple peeled1 cored1 and minced fine1 #a_/b pint milk1 #a_/b pint cream1 #a teaspoonful each extract of nutmeg and cinnamon1 #d eggs4 ,sift the flour with the powder1 add to it the butter1 melted1 the sugar and eggs beaten together and diluted with the milk1 cream1 and extracts4 ,have a piece of butter melted in a small round frying-pan1 pour in it about #a_/b cupful of butter2 turn the frying-pan round that the batter may cover it2 fry on one side only4 ,serve them piled one on the other1 with sugar strewed between the cakes4 ,no4 #ajc4 ,,german ,,pancakes4 ,proceed as directed for ,swiss pancakes1 spreading pastry cream between each1 and serve with currant jelly sauce4 ,no4 #ajd4 ,,scotch ,,pancakes4 ,one pint of milk1 #b tablespoonfuls butter1 #d eggs1 #b_/c cupful of flour1 #a tablespoonful baking-powder2 a pinch of salt2 sift the flour1 salt1 and powder together1 add the milk1 eggs1 and butter melted2 mix into a thin batter2 have a small round frying-pan1 with a little butter melted in it2 pour in #a_/b cupful of batter2 turn the pan round to cover it with the batter2 place on a sharp fire to brown2 then hold it up in front of the fire1 and the pancake will rise up2 spread each with marmalade or jelly1 roll it up and serve with sliced lemon and sugar4 ,no4 #aje4 ,,french ,,pancakes4 ,six tablespoonfuls of flour1 #a quart of milk1 #e eggs1 #a teaspoonful baking-powder1 #a tablespoonful of butter1 two tablespoonfuls of sugar1 nutmeg to taste2 mix the flour1 eggs1 butter1 sugar and #a pint of milk together so as to make a thick batter2 pour in the other pint of milk1 add the powder and serve with either wine or cream sauce4 ,no4 #ajf4 ,,pumpkin ,,pie4 ,paste1 #a pint of stewed pumpkin1 #c eggs1 #a-a_/b pints of milk1 #b teaspoonfuls of ginger1 #a teaspoonful each nutmeg1 cloves1 cinnamon1 and mace1 a pinch of salt and #a cupful of sugar4 ,stew the pumpkin as follows3 ,cut a pumpkin of a deep color1 firm and close in texture1 in half2 remove the seeds1 but do not peel it2 cut in small slices1 and put in a shallow stewpan with about #a_/b cupful of water2 cover very light1 and as soon as steam forms set it where it will not burn2 when the pumpkin is tender turn off the liquor and set it back on the stove to steam-dry2 then measure out1 after straining1 one pint2 add the milk boiling1 the sugar mixed with the spices and salt1 and mix well together2 add the eggs beaten last2 line a pie-plate1 well greased1 with the paste2 make a thick rim round the edge1 pour in the prepared pumpkin1 and bake in quick1 steady oven about #cj minutes till the pie is firm in the center4 ,no4 #ajg4 ,,ginger ,,cake4 ,three-fourths of a cupful of butter1 #b cupfuls of sugar1 #d eggs1 #a-a_/b teaspoonfuls of baking-powder1 #a-a_/b pints of flour1 #a cupful of milk1 #a tablespoonful of extract of ginger2 rub the butter and sugar to a light cream1 add the eggs #b at a time1 beating #e minutes between2 add the flour sifted with the powder1 the milk and extract2 mix into a smooth1 medium batter2 bake in a cake tin in a rather hot oven #dj minutes4 ,no4 #ajh4 ,,huckleberry ,,cake4 ,one cupful of butter1 #b cupfuls of brown sugar1 #d eggs1 #a-a_/b pints of flour1 #b teaspoonfuls of baking powder1 #b cupfuls of huckleberries washed and picked1 #a teaspoonful each of extract cloves1 cinnamon1 and allspice1 one cupful of milk2 rub the butter and sugar to a light cream2 add the eggs #b at a time1 beating #e minutes between2 add flour sifted with the powder1 huckleberries1 extracts and mix2 mix in a batter2 put into a paper-lined cake tin1 bake in a quick oven #ej minutes4 ,no4 #aji4 ,,jumbles4 ,one and one-half cupfuls of butter1 #b cupfuls of sugar1 #f eggs1 #a-a_/b pints of flour1 #a_/b cupful of cornstarch1 #a teaspoonful of baking powder1 #a teaspoonful of extract of lemon1 #a_/b cupful of chopped peanuts mixed with #a_/b cupful of granulated sugar2 beat the butter and sugar smooth2 add the beaten eggs1 the flour1 the cornstarch1 and powder sifted together1 and the extract2 flour the board2 roll out the dough rather thin2 cut out with biscuit cutter2 roll in the chopped peanuts and sugar2 lay on greased baking tin2 bake in rather hot oven #h to #aj minutes4 ,no4 #aaj4 ,,white ,,sponge ,,cake4 ,whites of #h eggs1 #a cupful of sugar1 #a_/b cupful of flour1 #a_/b of cornstarch1 #a teaspoonful of baking powder1 #a teaspoonful of extract of rose2 sift the flour1 cornstarch1 sugar1 and powder together2 add it to the whites of the eggs whipped to a dry froth1 and the extract1 mix gently but thoroughly2 bake in a cake-mould well buttered1 in a quick oven #cj minutes4 ,no4 #aaa4 ,,madelaines4 ,one cupful of butter1 #a cupful of sugar1 #c eggs1 #a-a_/b cupfuls of flour1 #a_/b teaspoonful of baking powder1 #a glass of brandy1 #a teaspoonful of the extract of cinnamon1 slightly melt the butter in a cake bowl2 add the sugar and eggs2 stir a few minutes2 add the flour1 sifted1 with the powder1 the extract1 and the brandy2 mix into a batter that will almost run2 bake in well-greased muffin-pans in a moderate oven #bj minutes2 pour on the top of each a little transparent icing to cover1 and add a few colored comfits4 ,no4 #aab4 ,,queen ,,cake4 ,two cupfuls of butter1 #b-a_/b cupfuls of sugar1 #a-a_/b pints of flour1 #h eggs1 #a_/b teaspoonful baking powder1 #a wineglass each of wine1 brandy1 and cream1 #a_/b teaspoonful of the extract of nutmeg1 rose1 and lemon1 #a cupful of dried currants washed and picked1 #a cupful of raisins1 stoned and cut in two2 #a cupful of citron cut in small1 thin slices2 rub the butter and sugar to a very light cream2 add the eggs1 #b at a time1 beating #e minutes between each addition2 add the flour1 sifted1 with the powder1 the raisins1 currants1 wine1 brandy1 cream1 citron1 and extracts2 mix into a consistent batter1 and bake carefully in a papered cake-tin in a moderate1 steady oven #a-a_/b hours4 ,no4 #aac4 ,,cream ,,cakes4 ,ten eggs1 #a_/b cupful of butter1 #c_/d pound of flour1 #a pint of water1 #a-a_/b pints of milk1 #c large tablespoonfuls of cornstarch1 #b cupfuls of sugar1 yolks of #e eggs1 #a large tablespoonful of good butter1 and #b teaspoonfuls of the extract of vanilla2 set the water on the fire in a stewpan with the butter2 as soon as it boils stir in the sifted flour with a wooden spoon2 stir vigorously until it leaves the bottom and sides of the pan when removed from the fire1 and beat in the eggs one at a time2 place this batter into a pointed canvas bag having a nozzle at the small end2 press out the batter in the shape of fingers on a greased baking tin a little distance apart2 bake in a steady brick oven #bj minutes2 when cold cut the sides and fill with pastry cream4 ,no4 #aad4 ,,pastry ,,cream4 ,bring the milk to a boil with the sugar2 add the starch dissolved in a little water2 as soon as it reboils take from the fire2 beat in the egg yolks2 return to the fire #b minutes to set the eggs2 add the extract and butter2 when cold use it4 ,no4 #aae4 ,,chocolate ,,cream4 ,set on the fire #a gill of water1 #a-a_/b cupfuls sugar1 #a_/b cup of grated chocolate1 in a small saucepan2 boil till it gets thick and looks velvety2 then take off the fire1 and add the whites of #b eggs1 without beating3 use it hot1 covering the top and sides of the cake4 ,as it cools it grows firm4 ,no4 #aaf4 ,,sponge ,,cake1 ,no4 #b4 ,six eggs1 #c cupfuls sugar1 #d cupfuls flour1 #b teaspoonfuls baking-powder1 #a cupful cold water1 pinch of salt1 #a teaspoonful extract of lemon4 ,beat the eggs and sugar together #e minutes2 add the flour1 sifted1 with the salt and powder1 the water and extract2 bake in a shallow square cake-pan1 in a quick1 steady oven1 #ce minutes2 when removed from the oven1 ice it with clear icing1 made of #a cupful sugar1 #a tablespoonful lemon juice1 and whites of #b eggs2 mix together1 smooth1 and pour over cake4 ,if the cake is not hot enough to dry it1 place it in the mouth of a moderately warm oven4 ,no4 #aag4 ,,spice ,,cake4 ,one cupful butter1 #b cupfuls sugar1 #c cupfuls flour1 #a teaspoonful baking-powder1 #b eggs1 #a cupful milk1 #a_/b cupful each of raisins stoned1 currants washed and picked2 #a teaspoonful each of extract of nutmeg1 cloves1 and cinnamon4 ,rub the butter and sugar to a light white cream2 add the eggs1 #a at a time1 beating a few minutes between each2 add the flour1 sifted1 with the powder1 the milk1 fruit1 and extracts2 mix into a smooth1 rather firm1 batter2 put into a paper-lined cake-tin and bake in a steady oven #cj minutes4 ,no4 #aah4 ,,scotch ,,cake4 ,one and a half cupfuls butter1 #b-a_/b cupfuls sugar1 #h eggs1 #a-a_/b pints flour1 #a_/b teaspoonful baking-powder1 #c cupfuls raisins1 stoned1 #a tablespoonful extract of lemon4 ,rub the butter and sugar to a light white cream2 add the eggs1 #b at a time1 beating #e minutes between each addition2 add the flour1 sifted1 with the powder1 the raisins and extract2 mix into a smooth1 consistent batter2 put in a paper-lined square shallow cake-pan1 and bake in a moderate oven #a hour4 ,no4 #aai4 ,,shrewsbury ,,cake4 ,one cupful of butter1 #c cupfuls of sugar1 #a-a_/b pints of flour1 #c eggs1 #a teaspoonful of baking powder1 #a cupful of milk4 ,rub the butter and sugar to a smooth1 white cream1 add the eggs1 #a at a time1 beating #e minutes between each2 add the flour1 sifted1 with the powder and the extract2 mix into a medium batter1 bake in a cake mould well and carefully greased1 in a quick oven over #dj minutes4 ,no4 #abj4 ,,vanilla ,,cake4 ,one and one half cupfuls of butter1 #b cupfuls of sugar1 #f yolks of eggs1 #a pint of flour1 #a-a_/b teaspoonfuls of baking powder1 #a cupful of cream1 #a tablespoonful of extract of vanilla4 ,rub the butter and sugar to a very light cream2 add the egg yolks and cream1 flour1 sifted1 with the powder and the extract2 mix into a firm but smooth batter2 bake in a shallow1 square pan in a fairly hot oven1 #ce minutes4 ,no4 #aba4 ,,wine ,,cake4 ,one and one-half cupfuls of butter1 #b cupfuls of sugar1 #b cupfuls of flour1 #a_/b teaspoonful of baking powder1 #a gill of wine1 #c eggs4 ,rub the butter and sugar to a light cream2 add the eggs1 #a at a time1 beating #e minutes between each2 add the flour1 sifted1 with the powder and the wine2 mix into a medium firm batter2 bake in a shallow1 square cake pan in moderate oven #dj minutes2 when taken from the oven carefully ice with the transparent icing4 ,no4 #abb4 ,,delicate ,,cake4 ,one and one-half cupfuls of butter1 #a-a_/b cupfuls of sugar1 whites of five eggs1 #b-a_/b pints of flour1 #a-a_/b teaspoonfuls of baking powder1 #a cupful of milk1 #a teaspoonful of extract of peach4 ,rub the butter and sugar to a light cream2 add the egg whites1 #a at a time1 beating a few minutes between each2 add the flour1 sifted1 with the powder1 then the extract and milk2 mix into a rather thin batter2 pour into a paper-lined tin1 and bake in a rather hot but steady oven #ej minutes4 ,no4 #abc4 ,,duchesse ,,cake4 ,one and one-half cupful butter1 #a cupful sugar1 #f eggs1 #a teaspoonful baking powder1 #a pint flour1 #a teaspoonful extract cinnamon4 ,rub the butter and sugar to a light cream1 add the eggs1 #b at a time1 beating #aj minutes between each addition4 ,sift together flour and powder1 add to the butter1 etc41 with the extracts2 mix into a medium thick batter1 and bake in small shallow square pans1 lined with thin white paper1 in a steady oven #cj minutes4 ,when they are taken from the oven ice them4 ,no4 #abd4 ,,mince ,,pies4 ,mince-meat--,two pounds meat1 #a pound raisins1 #a pound currants1 #a_/b pound citron1 #a pound chopped apples1 #a pound suet4 ,chop all up fine1 except #a_/b each of currants and raisins4 ,put in #a stick of preserved ginger or cherries1 #a_/b pint brandy1 #a_/b pint wine1 nutmeg1 ground allspice1 ground cinnamon1 mace to taste1 sugar1 and #a_/b pint cider4 ,make pie-crust or puff-paste4 ,no4 #abe4 ,,charlotte ,,russe4 ,one quart charlotte mould1 #a_/d pound lady-fingers2 line the mould with them2 let the mould be dry4 ,one quart cream sweetened to taste1 flavored with pineapple1 lemon1 or other flavor1 #a_/d box gelatine dissolved in a little of the cream1 cream whipped to a light1 stiff froth4 ,set an extra pan on the ice and put all the whipped cream in it1 then stir in gelatine4 ,put it in the mould1 cover the top with lady-fingers1 and set on ice to cool4 ,no4 #abf4 ,,waffles4 ,one pint flour1 #a_/b yeast cake2 make a batter over night with warm milk and set it to rise4 ,in the morning beat light #c eggs1 #a tablespoonful sugar1 nutmeg to taste1 #a tablespoonful melted butter4 ,stir and put to rise till time to bake4 ,bake in moulds and sift a little powdered sugar over them and send to table4 ,no4 #abg4 ,,biscuits4 ,one quart flour1 #a tablespoonful yeast powder1 #a tablespoonful butter or lard4 ,mix all together with milk2 add #a-a_/b teaspoonfuls of salt4 ,make your biscuits quick and bake in a hot oven4 ,no4 #abh4 ,,corn ,,bread4 ,one pint meal1 #a_/b pint hot water1 #a_/b pint milk1 mixed2 #a tablespoonful butter1 yolks of #c eggs1 #a teaspoonful yeast powder4 ,mix all together to a stiff batter4 ,when ready to bake beat to a stiff froth the whites of the eggs1 put it in1 and put in baking mould in a hot oven4 ,no4 #abi4 ,,sponge ,,bread4 ,take #b ,irish potatoes1 boil them1 mash fine when done1 put into them #b tablespoonfuls of flour1 pour in the water the potatoes were boiled in1 pour in the yeast1 and let it rise4 ,make your bread up over night1 either light bread or rolls4 ,your oven must bake even and steady or your bread will not be light4 ,no4 #acj4 ,,sweet ,,potato ,,pie4 ,boil #a large sweet potato for #b pies2 mash through a wire sieve1 #c eggs1 the yolks of which must be beaten up with the potato1 sugar to taste1 a little grated lemon peel1 little nutmeg and cinnamon2 grate all up together2 #a teacupful of milk1 #a tablespoonful of melted butter2 when ready to make the pies beat the white to a stiff froth and stir in4 ,make the paste as directed in vol-au-vents4 ,no4 #aca4 ,,how ,,to ,,make ,,good ,,bread4 ,sift your flour into your mixing-pan1 warming it a little in cold weather1 and make a hole in the center1 and into this hole pour your sponge and stir the whole to the consistency of cake1 and then let it stand in a warm place until it rises and becomes very light2 then knead it thoroughly from all sides1 adding flour as needed1 and when it will not stick to your fingers or the side of the pan1 set it aside until it rises again2 then make it into five or six loaves1 put them into your baking pans1 and set them away in a warm place until it raises nicely1 and then put it into the oven and bake it4 ,a little experimenting will soon make you an efficient baker4 ,no4 #acb4 ,,light ,,bread4 ,three pints of flour1 half yeast cake dissolved in warm water1 tablespoonful each of salt1 lard1 and white sugar1 #a-a_/b pints of potato water 7warm71 work hard1 and let rise over night4 ,in the morning mould and let rise again half an hour before baking2 if too stiff add a little warm water1 as it is better if made up rather soft4 ,it will rise sooner and keep fresh longer4 ,always sift your flour before using1 warming a little in cold weather2 sifting twice gets more air between the particles4 ,do not have the oven too hot4 ,no4 #acc4 ,,how ,,to ,,make ,,good ,,yeast4 ,take #f large sound potatoes1 #a gallon of water1 and #b ordinary handfuls of hops2 put the potatoes1 after peeling them1 into the water1 tie the hops into a bag1 and boil all together till the potatoes are soft enough to mash easily2 throw the hops away1 put a cupful of flour in a large dish1 take the potatoes out of the water1 mash them through a colander1 and mix them well with the flour2 then pour the water used in boiling the potatoes over them1 and mix the whole thoroughly2 let the mixture stand till about milkwarm1 and then add about a cent's worth of baker's yeast or an yeast cake1 or a cupful of dry yeast1 and after stirring it again set the whole1 away over night2 in the morning add a half cup of sugar1 a half cup of salt1 and a small tablespoonful of ginger2 put the whole in a two gallon jug1 and use a cupful of this yeast at a baking for five or six ordinary-sized loaves4 ,when you make your next lot of yeast use a cupful of this yeast instead of the baker's or other yeast called for above4 ,no4 #acd4 ,,calves'-,,feet ,,jelly4 ,get #d calves' feet at the butcher's1 cut them in two1 and take away the fat from between the claws1 wash them well in luke-warm water2 put them in a large stewpan1 and cover them with water4 ,when the liquor boils1 skim well and let it boil gently #f or #g hours1 so as to reduce the quantity to #b quarts2 then strain through a sieve and skim off all the oily substance4 ,if not in a hurry it is better to boil the calves' feet the day before you make the jelly1 as it will skim better when perfectly cold1 and the liquor part becomes firm4 ,put the liquor in a stewpan to melt1 with a lump of sugar1 the peel of #b lemons1 the juice of #f1 and #f whites and shells of eggs2 beat together1 with a bottle of sherry or ,madeira4 ,stir the whole together till on a boil1 then set on side of stove1 and let simmer #a_/d hour1 and strain through a jelly-bag4 ,then pour back in bag again and strain till it is as bright and clear as rock-water4 ,put jelly in moulds to get firm and cold4 ,if made in warm weather ice is required4 ,no4 #ace4 ,,chicken ,,glacee4 ,bone a chicken1 stuff it with truffles1 mushrooms1 slight1 #a_/d pound ham1 #a_/b pound veal1 a little sweet marjoram and thyme1 and a very small onion4 ,take the meat and one-half of the mushrooms and chop them up fine1 and the other half cut in slices1 and also the truffles must be peeled and cut in slices4 ,let the truffles be in a quarter size can4 ,mix all this together1 and season with pepper and salt1 then stuff it in the chicken4 ,put it in a bag tied up tightly1 and let it boil #b hours4 ,now take the carcass and giblets and boil them to make stock of4 ,make about #c pints4 ,skim all the grease off top1 take it off the stove1 and let it get cold4 ,take one package of gelatine and put it in soup2 after melting it clarify it with the white of an egg4 ,season with pepper and salt and a little nutmeg4 ,let it boil ten minutes1 strain through a flannel bag1 and set aside to cool4 ,take the chicken1 put a heavy press on it1 and let it get cold4 ,take a jelly mould and line it with boiled egg1 mushrooms1 and truffles1 cut into stars and flower shapes2 then a layer of jelly1 then a layer of sliced chicken1 till the mould is full4 ,set away in ice-box to get cold4 ,garnish the dish when ready to use with water-cresses or parsley4 ,no4 #acf4 ,,clam ,,chowder4 ,three pints of clams2 scald them and take the hearts out2 #a pint tomatoes1 boil and strain them through sieve1 putting a tablespoonful of sugar in them2 tablespoonful fine chopped onion1 and a teaspoonful thyme1 a small stalk of celery1 chopped fine1 #a_/d pound butter and #b two tablespoonfuls of flour1 mixed in a stewpan2 this must be placed together with the liquor from the clams1 thyme1 celery1 onions1 tomatoes1 and #a_/b pint of cream4 ,let all boil together2 season with pepper and salt1 mace1 and nutmeg to taste4 ,just before dishing up put in the clams4 ,let it boil up once4 ,no4 #acg4 ,,currant ,,jelly4 ,one peck of currants1 put into a kettle1 mashed2 let boil up ten minutes2 strain a few at a time through a cloth till all the juice is out2 #a pint of juice to #a pound of sugar2 put in preserving kettle1 notice the hour it comes to a boil2 let it boil #bj minutes1 skimming all the time2 put into glasses and place out in the hot sun1 uncovered1 for three days1 then cover over with pieces of paper wet with brandy4 ,set away in a dry place4 ,no4 #ach4 ,,vinegar ,,peaches4 ,one peck ,heath peaches 7cling-stones7 peeled over night2 sprinkle #a pound of sugar over them2 in the morning drain off1 put in #a_/b pint of cider vinegar1 let vinegar and juice boil together1 putting in a few peaches at a time1 letting them boil just enough so that you can stick a straw through the peaches 7#ae minutes71 have your jars sitting in hot water on the stove2 put in your peaches as they get done2 when the jars are full pour the syrup over them1 then fasten them up while on the stove2 let stay #ae minutes4 ,no4 #aci4 ,,tomato ,,chow-,,chow4 ,fifty cucumbers1 #ej green tomatoes1 #b dozen white onions1 cut them up in slices over night1 sprinkle with salt2 in the morning place them in a colander and drain them dry2 #a pint of vinegar1 #a_/b pound of brown sugar1 #a teaspoonful of tamarack1 #a teaspoonful black pepper1 #a tablespoonful each of allspice and cloves1 #a_/b dozen leaves of mace4 ,put all these in a pot and let them come to a boil2 after boiling take them out and put them in a jar covered up tightly4 ,no4 #adj4 ,,mangoes4 ,take a mango1 cut it1 take all the seeds out1 put in salt and water for #e days1 let them stay #a day and night in clear water1 drain them and stuff them with the following3 ,chop a hard head of cabbage1 horseradish1 mustard seed1 garlic1 a few cloves2 and stuff each one1 then tie on the piece taken off to make an opening to take the seeds out4 ,boil sufficient vinegar to cover them1 putting cloves and allspice in the vinegar2 pour this over them in the jars2 continue boiling the vinegar1 pouring it off and on the mangoes for three days2 then fasten up for use4 ,no4 #ada4 ,,sweet ,,potato ,,pie4 ,boil #b good-sized sweet potatoes1 weighing about a pound2 strain and mash through a sieve2 #a tablespoonful of butter must be put in them2 sweeten to taste2 #a pint of boiling milk1 #e yolks of eggs1 must be well beaten into the potatoes2 stir the hot milk in on them4 ,grate in a little lemon peel2 nutmeg to taste2 put in #a teaspoonful essence of lemon2 beat up the whites of eggs into the potatoes1 make a puff paste1 roll out and make pies without tops4 ,custard pies can be made in the same way1 leaving out the potatoes4 ,in lemon pies use same quantity of ingredients as above1 using #c lemons4 ,no4 #adb4 ,,meringue ,,pie4 ,one cup of sugar1 yolks of #c eggs1 #a-a_/b cups of milk1 #b teaspoonfuls of corn starch1 juice and grated peel of #a lemon4 ,beat the yolks light and add the sugar1 rub the cornstarch in with milk1 and add that1 and then the lemon1 and beat well together4 ,line some pans with a rich paste1 and then fill with the custard1 and bake4 ,when done take the whites of #c eggs and beat them with a tablespoonful of sugar to a stiff froth1 which spread over the top1 and brown in the oven4 ,no4 #adc4 ,,sweet ,,potato ,,pudding4 ,half pound of butter1 #a_/b pound of sugar1 #e eggs1 #b tablespoonfuls of brandy1 same of rose-water2 add #a pound of sweet potatoes1 boiled and mashed fine1 with a pinch of salt and a little milk to make it moist4 ,beat the butter and eggs and sugar till light1 to which add the potatoes1 a small quantity at a time2 whisk the eggs till thick1 and stir in gradually2 then add the brandy and rose-water4 ,mix all well together1 and set aside in a cool place for awhile4 ,this is enough for #c or #d puddings1 soup-plate size4 ,line your plates with a nice paste1 fill and bake in a quick oven4 ,nutmeg or cinnamon can be substituted for the rose-water if desired4 ,no4 #add4 ,,cocoanut ,,pudding4 ,half pound of sugar1 #a_/b pound of butter1 #a_/b pound of grated cocoanut1 the whites of #f eggs1 #a tablespoonful of rose-water1 #b tablespoonfuls of brandy2 beat the sugar and butter to a cream1 whisk the whites of the eggs till they are stiff1 which beat into the butter and sugar2 stir the whole together and add gradually the nut1 brandy1 and rose-water2 do not beat it4 ,this will make two full-sized puddings4 ,line your plates with rich paste2 fill and bake in a quick oven4 ,no4 #ade4 ,,puff ,,pudding4 ,mix #b cups of flour with #b_/c of a cup of butter1 and #b cups of sugar4 ,dissolve #c teaspoonfuls of good baking powder in #a cup of milk and #a teaspoonful of essence of lemon and half a nutmeg4 ,take #d eggs--keep the whites of #b for frosting--and beat the others thoroughly2 then mix all together1 and bake in a quick oven4 ,when done frost the top with the reserved whites1 well beaten1 with a small quantity of powdered sugar4 ,no4 #adf4 ,,puff ,,paste4 ,take #a pound of best quality of flour1 sifted1 #a pound of good1 firm1 sweet butter or lard1 or equal parts of each2 divide the shortening into quarters2 take one quarter and chop it fine1 and mix it with the flour with a knife1 as the warmth from the hands will make the butter soft2 then with a small quantity of cold water make into a stiff dough2 flour the board1 turn out the paste1 dredge with flour1 and roll thin2 then cut another quarter of the shortening into thin slices1 and lay on the paste1 dredge with flour1 fold over the sides1 forming a square2 then roll again and add another quarter of the shortening1 and so continue till all the shortening is rolled in4 ,handle as little as possible4 ,when done1 roll about half inch thick1 cut into quarters1 place on a plate1 and set aside in a cool place for #b hours4 ,take only as much as you want for one crust1 dredge the board1 and roll out1 making it thinner at the middle than on the edges1 which should be one quarter of an inch thick2 grease the pans1 lay on the paste1 pressing it lightly into form1 and trim the edge with a knife2 put in the filling1 cover with another paste as before1 trim and ornament the edges1 if desired1 and bake in a quick oven4 ,no4 #adg4 ,,fillet ,,of ,,chickens4 ,take the breasts of #d chickens 7tender74 ,this is sufficient for twelve persons4 ,take #d fillets out of each chicken2 then cut them into a shape something like the breastbone of a chicken2 take the skin off1 flatten them with a mallet2 butter a skillet2 lay them close together in it2 then pour #a_/b pint of milk and #a_/b pint of stock over them2 put a weight over them and let them simmer till tender2 after they are done1 slice some mushrooms and truffles and put one of each1 forming a row1 on each breast2 round them on a platter1 then take the essence and put #a_/b pint of cream in it1 making a rich sauce2 #c_/d of a pint of spinach2 take all the stems off and parboil the leaves2 take them out of the hot water and put them into cold water2 then squeeze them dry out of this and chop very fine2 #a tablespoonful each of flour and butter and mix them up into the chopped spinach2 #a teacup of stock is poured over this and thoroughly mixed in it2 pepper1 salt1 grated nutmeg2 then put it on the fire1 stewing slowly for #bj minutes2 boil hard three eggs2 cut in slices2 put spinach in the center of the dish1 chicken around it2 pour sauce all round2 put sliced egg around the spinach2 serve hot4 ,no4 #adh4 ,,jury ,,pie4 ,steam and boil some mealy potatoes2 then mash them with some butter or cream2 season to taste and place a layer at the bottom of a pie dish2 upon this put a layer of fine-chopped cold meat or any kind of fish well seasoned2 then another layer of potatoes and more chopped meat1 alternately1 till the dish is filled2 smooth down the top2 strew breadcrumbs upon it and bake till well browned4 ,this will make a nice little dish4 ,chopped pickles may be added4 ,should you use fish instead of meat1 first beat it up in raw egg4 ,it will taste better4 ,dressed spinach1 tomatoes1 asparagus tops may be used in place of meat1 but there should be more potatoes than anything else in the pie4 ,no4 #adi4 ,,potato ,,pie4 ,four large potatoes boiled and mashed with butter and cream2 #a_/b pound of butcher's meat2 #a_/d pound of ham or bacon cut small or chopped2 hard boiled eggs2 season it and cover with a light crust2 bake #c_/d of an hour4 ,uncooked potatoes may be used in slices2 put first a layer of them1 then a layer of meat or fish2 add butter1 and season with onion1 catsup or pickles2 pour over two beaten eggs2 lay on upper crust2 bake #a hour4 ,no4 #aej4 ,,potato ,,biscuits4 ,peel and steam #d good-sized potatoes2 mash them and pour in a mortar2 moisten with a little raw egg2 then add loaf sugar to make them sweet2 beat the whites of #d eggs to a snow and mix with the potatoes2 add a tablespoonful of orange flower water2 place on paper so as to form either round or oblong biscuits2 bake slowly till of a fine color2 remove paper when done4 ,no4 #aea4 ,,baked ,,apple ,,pudding4 ,put in a well-buttered pan a layer of breadcrumbs1 then a layer of apples cut small2 a sprinkling of grocer's currants1 some brown sugar2 repeat this process till pan is full2 then pour over melted butter2 finish by putting breadcrumbs on top4 ,bake #a hour4 ,no4 #aeb4 ,,apple ,,omelette4 ,peel apples2 take out cores2 cut them in thin slices and dip in brandy1 and dust over finely-grated lemon peel2 put in frying-pan of boiling lard2 shake a few minutes over a lively fire1 and take them up2 beat some eggs2 sweeten to taste2 stir in the fruit and fry4 ,when done1 double up the omelette1 dust it with sifted sugar1 and1 if possible1 glaze it4 ,no4 #aec4 ,,swiss ,,apple ,,pie4 ,peel1 core1 and quarter some apples4 ,boil the peel and the cores with a few cloves in #a_/b pint of water1 and sugar enough to sweeten it4 ,lay the apples in a pie-dish1 mixing with them #a_/d pound grocer's currants which have been washed and dried in a cloth4 ,add to the liquor a glass of red wine and the grated rinds and juice of two lemons4 ,put this over the apples2 slice in #b ounces of butter2 line the edges and top with light tart paste2 bake #a hour4 ,when done1 sift powdered loaf sugar on crust4 ,no4 #aed4 ,,pudding ,a ,,la ,,mode4 ,take #a_/b dozen good-sized apples2 peel1 core1 and cut into quarters2 boil in very little water till soft2 mash them to a pulp1 with grated rind and juice of a lemon2 beat up the yolks of #d and the whites of #b eggs2 add #b sponge-cakes soaked in raisin-wine1 #f ounces of butter just melted over the fire2 mix the whole together4 ,line the pudding-dish with a light butter-paste4 ,bake #a hour1 and turn out to serve4 ,no4 #aee4 ,,apple ,,cake4 ,take #a pound pulped apples1 #a pound flour1 #a_/b pound sugar1 #a_/b pound melted butter1 powdered cinnamon1 #f eggs well beaten and strained1 #b ounces candied citron-chips1 and #d spoonfuls ale-yeast4 ,knead it well1 let rise1 put in mould1 and bake in quick oven4 ,after cake has risen1 add currants if needed4 ,no4 #aef4 ,,pudding ,a ,,la ,,mariniere4 ,half pound each of flour and beef-suet1 #a_/d pound currants1 and #d eggs4 ,mix it into a paste with a little water1 and roll it out flat2 then empty a small preserving-pot of apple-jam in the middle2 fasten up to make a round pudding2 tie in cloth2 boil #a hour4 ,no4 #aeg4 ,,fish ,,pudding4 ,line a small dish with a thin1 yet rich1 paste1 and fill with small collops of boned fish1 with bruised bay-leaf1 chopped parsley1 onion1 pepper1 fish-sauce4 ,put on top crust1 tie in cloth1 and boil according to size of pudding4 ,no4 #aeh4 ,,apple ,,stuffing4 ,take a good half pound of the pulp of tart apples1 which have either been baked or scalded2 add #b ounces of bread crumbs1 some powdered sage1 onion1 and season it with cayenne pepper4 ,this is a fine stuffing for roast geese1 ducks1 pork1 etc4 ,no4 #aei4 ,,apple ,,jam4 ,pare and core #b dozen full-grown apples2 put in a saucepan with water enough to cover them2 boil to a pulp1 mash with a spoon till smooth1 and to every pint of fruit put half pound of white sugar2 boil again #a hour2 skim1 if necessary4 ,when cold put in preserving jars4 ,no4 #afj4 ,,baked ,,apple ,,dumplings4 ,make a rich paste with butter and flour1 peel some apples1 stick #c or #d cloves in each1 and cover the fruit entirely with paste4 ,if the oven is too hot they will burn outside4 ,when done sift fine white sugar over and serve hot4 ,no4 #afa4 ,,potato ,,pudding4 ,boil #a pound of potatoes1 mash while hot1 stir in #c ounces fresh butter1 #b ounces of pounded loaf sugar1 rind and juice of half a lemon1 and a little cream2 butter a dish1 lay all into it1 and bake #cj minutes in a moderately hot oven2 the yolks of #d raw eggs may be added1 and brandy or ,madeira used instead of lemon juice--or #a pound of currants can be added4 ,this pudding can be boiled or baked2 if boiled serve with wine sauce1 if baked use thin puff paste to line and cover dish4 ,no4 #afb4 ,,pudding ,a ,,la ,,fecule ,,des ,,pommes ,,de ,,terre4 ,bruise a couple of bay leaves and boil them in #a pint of water or milk2 mix two dessertspoonfuls of potato flour and powdered loaf sugar2 when smooth pour over them the hot liquid1 stirring all the time4 ,put in a buttered dish1 bake quarter of an hour in a hot oven2 when done pour over a half pint of cream4 ,if to be eaten cold pour on fresh cream before sending up2 strew crushed loaf sugar on top4 ,no4 #afc4 ,,potatoes ,,in ,,meat ,,puddings ,,and ,,pies4 ,it has been found that there is a general improvement in meat puddings and pies when potatoes are used with them4 ,they seem to take away much of the overrichness and renders them much more palatable4 ,no4 #afd4 ,,stuffed ,,potatoes4 ,wash and peel five large-sized potatoes1 scoop them out hollow from one end to the other1 and fill this opening with sausage or forcemeat1 then dip the potatoes in melted butter and put them on a baking-dish4 ,let them bake in a moderately hot oven about #cj or #dj minutes2 serve just as soon as done4 ,you can use sauce with them if you choose4 ,no4 #afe4 ,,curried ,,potatoes4 ,curry the potatoes by slicing them1 raw or cold boiled1 frying them in butter2 mixing curry powder in gravy1 stewing them a little4 ,little pieces of ham should be stuck over the surface of the potatoes when put on a dish4 ,lemon juice or pickles can be added4 ,no4 #aff4 ,,sweet ,,potatoes ,,baked ,,or ,,roasted4 ,peel and put on a roaster beneath the meat or in a dripping-pan1 besides turning them now and then so as to brown evenly4 ,place them in the oven when the meat is nearly done1 so that both may be served and ready at the same time4 ,no4 #afg4 ,,potato ,,soufflee4 ,one pint cream1 boiled2 mix #b tablespoonfuls of potato flour with the yolks of #d eggs1 add #a ounce butter1 #b ounces powdered loaf sugar1 lemon peel2 pour cream over all4 ,put in a stewpan on the fire2 keep stirring and take off just as it comes to a boil4 ,let it get cold1 then mix in it #f yolks of eggs2 beat #f whites to a snow1 stir them in lightly1 place on dish and put in oven till properly risen4 ,serve in same dish2 can be flavored with chocolate4 ,no4 #afh4 ,,potatoes ,,and ,,kidney4 ,take a sheep's kidney1 or piece of calf's liver of same size1 chop and season with salt1 spices1 and a few herbs1 chopped2 add #b ounces fresh butter in small pieces1 chop #d good-sized potatoes 7raw71 washed and peeled1 and mix with the meat4 ,put all on baking-dish1 sift crumbs over it1 bake #c_/d hour in slow oven4 ,serve on same dish4 ,a little onion may be added4 ,no4 #afi4 ,,potato ,,patties4 ,butter the pans1 strew breadcrumbs over the insides and fill with nicely mashed potatoes flavored with mushroom catsup1 grated lemon peel1 savory herbs1 chopped2 add olive oil or fresh butter1 sift over more breadcrumbs2 place in oven till brown1 take out of pans and serve4 ,very thin puff paste may line the pans instead of the breadcrumbs4 ,no4 #agj4 ,,whole ,,boned ,,ham4 ,take a ham1 split it down on the inside1 not through the skin1 as that must not be broken2 but cut it down on the side that goes next to the dish4 ,take out all the bone4 ,one can mushrooms1 half-sized can truffles1 #a small clove of garlic1 #b stalks celery1 teaspoonful of thyme2 chop this all up1 not very fine1 and put this stuffing where the bone has been taken out2 sew the ham up and put it in a close bag so it will keep its shape4 ,put in the pot #a dozen cloves and let ham boil slowly #c hours2 when done put in a close pan to press till very cold4 ,take skin off2 #a-a_/b pints of ham water1 #a-a_/b pints of any soup stock1 #a box gelatine dissolved in a cup of cold water2 put all these together1 add pepper and salt1 beat up whites and shells of #b eggs and put in the stock and ham water to clear it4 ,put all on the fire and stir till it boils2 do not allow any fat to come on it2 skim it well2 strain the jelly through a flannel bag after boiling #aj minutes4 ,if you have no ham mould take some jelly1 cut in diamond shape1 and put around the dish1 and the rest cut fine and put all over the ham4 ,garnish your dish with carrots1 beets cut into flower forms1 parsley1 a little here and there on either side of the ham4 ,no4 #aga4 ,,whole ,,chicken ,,in ,,glacee4 ,take out all the bones in a medium-sized chicken2 #a_/d pound ham1 #a_/b pound veal1 #a_/b can mushrooms1 #a_/d can truffles1 small piece of onion1 a little thyme and parsley4 ,chop the meat1 parsley1 thyme1 celery1 very fine together4 ,cut the mushrooms in slices2 skin the truffles and cut them and put these into the chopped meat2 pepper and salt to taste4 ,where the bones have been taken out stuff tightly with this stuffing2 pepper and salt to taste4 ,tie it in a bag tightly4 ,when done press it over night under a heavy press4 ,next morning take it out2 cut off each end and put it into either a melon mould or charlotte mould4 ,now take #c pints of the chicken water1 skim off all the grease1 put salt and pepper and nutmeg in it4 ,melt #a box of gelatine in cold water2 take #b whites of eggs with their shells and put all in chicken water4 ,put on fire2 stir it2 let it boil #aj minutes4 ,strain through a flannel bag4 ,let it get nearly cold--enough to be dipped up with a spoon4 ,boil hard #b eggs2 cut the eggs in #f slices2 #a sprig of parsley in center of egg and put at #d sides of the chicken with parsley turned down4 ,pour the jelly all over it2 put in ice-box to get cold4 ,turn it out of mould and garnish dish with water-cresses or celery1 frizzed4 ,duck in glacee can be put up in the same way4 ,no4 #agb4 ,,deviled ,,crabs4 ,take #a-a_/b dozen crabs2 boil them done2 pick them carefully out of shell2 take #a_/b dozen crackers2 #a pint of milk is poured over the crackers1 mashed fine4 ,strain the crackers through a fine sieve4 ,beat up #c eggs light1 and put into the strained crackers salt and cayenne pepper 7strong72 nutmeg to taste4 ,now put the crab meat in this4 ,wash the crab shells clean and wipe perfectly dry4 ,one and one-half dozen will make #a dozen crabs4 ,brown to a handsome shade #b crackers4 ,mash them fine and put them through a sieve4 ,put a tablespoonful of wine in the crab meat4 ,fill the shells2 over each crab sift some of this brown cracker dust4 ,ten minutes before the time for serving put in a quick oven4 ,lay a napkin on your dish2 put them on the napkin and lay parsley round them4 ,serve perfectly hot4 ,no4 #agc4 ,,ox ,,tongue ,,glacee4 ,put the tongue to soak over night4 ,steady boil for #b-a_/b hours4 ,take out of pot and take root off of it before it gets cold4 ,then let it get cool4 ,skin it and cut it in slices4 ,make the jelly as directed to make chicken jelly4 ,let it get cool enough to work4 ,take #b jelly moulds2 put a layer of jelly just stiff enough on the bottom of moulds2 then a layer of tongue2 then a layer of jelly and continue till moulds are full4 ,this quantity will fill the two moulds4 ,put on ice and let it get cold4 ,this is served with salad with ,mayonnaise dressing4 ,no4 #agd4 ,,pickled ,,oysters4 ,take #ej large oysters1 #a_/b pint of the liquor1 #a_/b pint of vinegar1 #a tablespoonful of allspice and cloves mixed1 #a_/b dozen leaves of mace1 salt to taste1 cayenne pepper4 ,put the liquor and vinegar on the fire4 ,as soon as this boils drop a few oysters in at a time and let them stay just long enough to curl1 not over two minutes4 ,put the oysters1 as soon as taken out1 in a jar4 ,when all have been taken out1 pour the liquor on them and cover up tightly4 ,no4 #age4 ,,red ,,cabbage ,,pickle4 ,cut the cabbage up in slices1 sprinkle salt over it1 for #c days set it in the sun or warm place2 #a_/b pint of vinegar and #a_/b gallon of water put on to boil together2 pour this on the cabbage and let it soak for #a day4 ,when it feels crisp and the salt is out1 take #b tablespoonfuls each of mustard and celery seed1 horseradish grated1 #a tablespoonful of brown sugar1 pepper and salt to taste1 #a quart of vinegar1 teaspoonful tamarack1 #c small white onions cut up fine4 ,mix all together and put in a pot and then pour the boiling vinegar1 with sugar and tamarack1 over the cabbage4 ,then fasten up in jars tightly1 and in a few weeks this will be ready for use4 ,no4 #agf4 ,,peach ,,marmalade4 ,take soft peaches4 ,one-half pound of peaches to #a_/b pound of sugar4 ,peel the peaches over night and sprinkle the sugar over them4 ,the peaches must not be cling-stone4 ,next morning pour all the juice off and put the juice in a kettle and let it get hot1 then put in the peaches1 nutmeg1 cloves1 allspice to taste4 ,when it boils1 stir and mash them up well4 ,let boil slowly for #a-a_/b hours4 ,when thick enough1 put into pots1 without covering them1 till next day4 ,put a little brandy over them and seal up tightly4 ,no4 #agg4 ,,quince ,,preserves4 ,one peck quinces2 peel1 core1 and weigh them4 ,it will require just so many pounds of sugar4 ,put on the peelings of the quinces and let them boil perfectly done4 ,then put the preserves in and the rind of #d lemons4 ,let all boil #a_/d hour1 till soft enough to allow a straw to pass partly through them4 ,one-half pint of water 7quite clean and clear7 to #a pound of sugar2 make a syrup and let it commence to boil2 skim it and then put in the fruit4 ,let the fruit boil #a_/b hour exactly2 then take out the fruit and lay on a dish4 ,let your syrup boil steadily #c_/d hour longer4 ,put your jars in hot water on the stove4 ,put the fruit in them clear of syrup4 ,then pour in the syrup and stop the jars up tightly while standing in the boiling water4 ,let them stand in #a_/d hour4 ,no4 #agh4 ,,beef ,a ,,la ,,mode4 ,take #aj pounds of beef1 tie it up perfectly round with strings and skewers2 take a tablespoonful of butter and put it in a pot large enough to hold the beef1 put the meat in it and let it come to a light brown2 #a bunch of carrots1 #a_/b bunch of thyme2 cut the carrots up into large quarters2 #c turnips cut into #d quarters1 #c onions peeled and stuck full of cloves1 #a_/b bunch each of parsley and celery tops2 cover the meat in the pot with water1 and put in all the vegetables2 let them boil slowly #a hour with salt and pepper2 make the liquor as thick as gravy1 then let it boil #a-a_/b hours longer2 put in two medium-sized pickles sliced in four quarters2 before dishing up put in wine-glass of wine2 when ready to go to the table put the vegetables all around the dish1 and send the sauce up in a sauce-bowl2 if the meat should be tough let it boil #a hour longer4 ,no4 #agi4 ,,goose ,,pork4 ,take a fresh ham1 score the skin nicely2 take the inside of a loaf of bread1 #a_/b can of mushrooms1 #a onion1 #a_/b bunch of parsley1 not quite #a_/b bunch of thyme1 nearly #a_/b bunch of sage2 cut the parsley and onion very fine1 also the mushrooms2 rub the thyme and sage together very fine2 #a tablespoonful of butter must be put in the breadcrumbs1 and all the above must be mixed up well with it2 make #e or #f pockets in the ham1 stuff this dressing tightly in them1 tie a string around them to keep the dressing in1 put pepper and salt on it and dust over a little flour4 ,put the ham in a dressing-pan in an oven1 baking slowly for #d hours4 ,be sure to baste and dust it well with flour until done4 ,when done take all fat off of gravy1 which if not thick enough must be thickened4 ,boil rice enough to garnish the dish with1 boiling in half milk and half water2 when done let it get cool1 beat #b eggs1 pepper and salt1 a little of the mushroom water1 #a tablespoonful of sugar2 put these in rice1 roll out in croquettes1 put them first in beaten egg and then in breadcrumbs2 fry a light brown4 ,make apple sauce and serve with it4 ,no4 #ahj4 ,,young ,,broiled ,,chickens4 ,take spring chickens1 dress them well1 split them down the back1 broil without burning1 baste with butter and cream1 replace on gridiron and let broil a little more1 and the essence left from basting will be the gravy to put over them4 ,season with salt and pepper4 ,when done1 cut in #d parts2 place in a dish and garnish with parsley4 ,serve with salad with ,mayonnaise dressing4 ,no4 #aha4 ,,broiled ,,quails4 ,take quails and serve as the spring chicken1 only use currant jelly with the cream and butter4 ,serve as above4 ,no4 #ahb4 ,,fricassee ,,rabbit4 ,clean a rabbit1 cut in #d quarters1 pepper1 salt and flour it1 fry a delicate brown1 dust flour in frying-pan2 cut in it1 very fine1 #a small onion1 and parsley1 #a_/b pint each of milk and and cream1 and pour in frying-pan2 then put rabbit in to stay #a_/d hour4 ,boil rice dry and put it round the dish with rabbit and gravy in the center4 ,no4 #ahc4 ,,easter ,,ham4 ,take a smoked ham1 make pockets in it2 take #a_/d peck cabbage sprouts1 #a bunch celery1 chop them up fine4 ,skin the ham and stuff the pockets with the above1 then put the skin on again4 ,the pockets should not be cut till the skin is taken off1 because that must be kept whole4 ,tie up in a bag which fits the ham1 let #b-a_/b hours be the time for boiling it2 when done1 take out of bag1 take off the skin1 stick in top of the ham #b dozen cloves4 ,baste with a little melted sugar and sift some fine breadcrumbs over it2 put in oven to get a light brown4 ,serve it with cabbage sprouts or cauliflower4 ,no4 #ahd4 ,,venison ,,cutlets4 ,give the cutlets the shape of a ham2 broil them on a gridiron4 ,take #a tumbler currant jelly1 #a tablespoonful butter1 #a wineglass of wine1 salt and pepper to taste and make a hot sauce4 ,heat the dish to put the cutlets on1 and pour the sauce over them4 ,serve hot4 ,serve ,saratoga potatoes with it1 placing them in center of dish4 ,no4 #ahe4 ,,hickory-,,nut ,,cake4 ,mix #d cups flour1 #b of sugar1 #a of butter1 #b teaspoonfuls cream tartar1 all together2 dissolve #a teaspoonful of carbonate of soda in a cup of milk and mix this with the first4 ,add #a pint of nut meats4 ,no4 #ahf4 ,,delmonico',s ,,pudding4 ,one quart milk with #a_/b teaspoonful salt2 set this on the fire to boil2 mix #c tablespoonfuls of corn-starch with a little cold milk and stir in just before the milk boils4 ,boil #e minutes4 ,to #f tablespoonfuls1 sugar beat the yolks of #c eggs and add any flavoring extract2 pour the corn-starch1 while hot1 into this1 then whip the whites of #c eggs and drop it on top of pudding in form of kisses1 and brown in the oven4 ,no4 #ahg4 ,,christmas ,,plum ,,pudding4 ,chop fine #a_/b pound beef suet4 ,stone and chop #a pound raisins2 wash and pick #a pound currants4 ,soak the crumbs of a small loaf of bread in #a pint of milk2 when it has taken up all the milk1 add to it the raisins1 currants1 and suet1 #b eggs well beaten1 a tablespoonful of sugar1 a wineglassful of brandy1 the grating of #a nutmeg1 and other spices if desired4 ,boil #d hours4 ,for a sauce1 beat #a_/d pound butter to a cream with #a_/b pound powdered sugar and flavor with brandy4 ,no4 #ahh4 ,,orange ,,pudding4 ,make the same as lemon pudding1 using orange instead of lemon4 ,no4 #ahi4 ,,pickled ,,salmon4 ,boil a #f or #g pound salmon done2 put it into an earthen jar1 after taking all the bones out without breaking it2 put pepper and salt on it2 #a pint of vinegar1 #a teaspoonful allspice1 #b dozen grains of cloves1 #a_/b dozen grains of black pepper1 little red pepper2 put all these in the vinegar and let come to a boil4 ,put in also #c leaves of mace4 ,pour it all over the salmon and cover over tight4 ,if made in the morning it will be fit to eat in the evening4 ,sturgeon can be made in the same way4 ,no4 #aij4 ,,brandied ,,peaches4 ,take #i pounds of ,heath peaches1 #g pounds of loaf sugar1 #a quart of white brandy4 ,have a strong lye1 hot1 but not boiling1 over the fire4 ,throw half a dozen peaches into it at a time2 let them remain #d minutes2 take them out again and put them into cold water4 ,continue this till all are done4 ,then1 with a coarse towel1 rub them till perfectly smooth1 and put them into another vessel of cold water4 ,make a syrup of the sugar with #b pints of water and #a_/b the white of an egg4 ,skim the syrup perfectly clear4 ,take the peaches out of the water1 wipe them dry1 put them in the syrup1 and boil them till a straw will pass through them1 then take them out to cool4 ,boil the syrup #a_/d hour2 then put in the brandy while hot and mix thoroughly4 ,having placed your peaches in glass jars1 pour the syrup over them while hot1 and when cold paste paper over them to protect them4 ,will be fit for use in #c months4 ,no4 #aia4 ,,stuffed ,,eggs4 ,cut #aj hard-boiled eggs in half lengthwise1 take out the yolks1 pound them in a mortar1 add breadcrumbs soaked in milk and #a_/d pound fresh butter4 ,pound all together2 add a little chopped onion1 parsley1 bruised pepper1 and grated nutmeg2 mix it with the yolks of two raw eggs2 fill the halved whites with this forcemeat2 lay the remainder at the bottom of dish and place the stuffed eggs around it4 ,put in an oven and brown nicely4 ,no4 #aib4 ,,egg ,,potage4 ,beat the yolks of #aj eggs and half their bulk of rich gravy4 ,when frothed1 turn out on a plate and place them over a saucepan of boiling water till the eggs are well set and form a cream4 ,cut this in neat strips1 place them in a tureen of savory consomme1 and serve immediately4 ,no4 #aic4 ,,stewed ,,mussels4 ,boil them from the shell2 take the beard out and put them in the stewpan with some of the liquor in which they were boiled1 strain it on them2 add some cream or milk1 a bit of butter1 pepper1 and salt2 dredge over flour2 stir with spoon2 let simmer for #aj minutes4 ,serve hot1 with toast4 ,no4 #aid4 ,,panned ,,oysters4 ,take #ej large oysters2 rinse clean and let drain2 put in stewpan with #a_/d pound of butter1 salt1 red and black pepper to season4 ,put pan over fire1 stirring while cooking4 ,when oysters begin to shrink1 take off of fire and serve at once in a covered dish well heated4 ,no4 #aie4 ,,stewed ,,clams4 ,take #ej large sand clams from their shells2 put them in their own liquor and water in equal parts nearly to cover them2 put them in a stewpan over a gentle fire for #a_/b hour2 take off all scum2 add ,i teacup butter1 in which is worked #a tablespoonful of flour1 and pepper to taste4 ,cover stewpan and let simmer #ae minutes longer4 ,pour over toast4 ,milk can be used for water4 ,will taste better4 ,no4 #aif4 ,,broiled ,,oysters4 ,take out the largest2 lay them on a napkin to dry2 then dip each in flour or cracker dust1 or first in beaten egg2 have a gridiron of coarse wire put over a bright fire2 lay oysters on it2 when one side is done turn over the other2 put butter on a hot plate2 sprinkle a little pepper over1 and lay oysters on2 serve with crackers4 ,no4 #aig4 ,,clam ,,chowder4 ,butter a basin and line it with grated breadcrumbs or soaked crackers2 sprinkle pepper and bits of butter and finely-chopped parsley2 put in a double layer of clams2 season with pepper and bits of butter2 another layer of soaked crackers2 turn a plate over the basin and bake in a hot oven for #c_/d of an hour2 use #a_/b pound of soda biscuit1 and #a_/d of a pound of butter for #ej clams4 ,no4 #aih4 ,,broiled ,,shad4 ,split fish in two2 lay on gridiron over hot fire2 broil gently2 put the inside to the fire first2 have a dish ready with #a_/d of a pound of sweet butter in it2 also1 #a teaspoonful each of salt and pepper worked in it2 when the fish is done on both sides lay on a dish2 turn it often in the butter2 cover over1 and set dish where it will be hot till wanted4 ,no4 #aii4 ,,codfish ,,cakes4 ,boil soaked cod2 chop it fine2 put to it an equal quantity of potatoes boiled and mashed2 moisten with beaten eggs or milk2 a bit of butter and a little pepper2 lay out in form of small round cakes2 flour outside and fry in hot lard till brown2 let lard be boiling hot when cakes are put in2 brown both sides4 ,no4 #bjj4 ,,oyster ,,chowder4 ,butter a two-quart tin basin2 cover with soaked crackers1 bits of butter2 put in a double layer of oysters2 sprinkle fine pepper over1 finely chopped parsley2 then put a layer of soaked crackers and bits of butter1 as before2 then another layer of oysters and seasoning1 and lastly soaked crackers and butter and #a pint of oyster liquor and milk or water4 ,no4 #bja4 ,,baked ,,shad4 ,clean the shad2 cut off the head2 split it half way down the back2 scrape inside clean4 ,to make stuffing1 cut #b slices of baker's bread2 spread each with butter and sprinkle on pepper and salt1 pounded sage2 moisten it with hot water2 fill the inside of the fish with this2 tie a cord around it to keep stuffing in2 dredge outside with flour2 stick bits of butter all over outside2 mix one teaspoonful each of salt and pepper over surface2 then lay fish on muffin ring in dripping pan2 put in #a pint of water to taste with2 if this is used up while baking1 add more hot water2 bake #a hour in quick oven2 baste often4 ,when the fish is done there should be #a_/b pint of gravy in pan2 if not1 add more hot water2 dredge in a full teaspoonful of flour with a bit of butter1 a lemon sliced thin2 stir this smooth1 then pour in gravy-boat2 lay slices of lemon over fish and serve with mashed potatoes4 ,no4 #bjb4 ,,lobster ,,sauce4 ,pick out the meat1 boil down the shell1 use the liquor for making the sauce with minced lobster1 and buttered rolled flour4 ,the berries may be used uncrushed4 ,no4 #bjc4 ,,oyster ,,sauce4 ,open the oysters1 strain the liquor1 put it in saucepan with butter rolled in flour2 when melted add the oysters and a little cream4 ,as soon as it boils add lemon juice2 beaten mace and white pepper may be used4 ,no4 #bjd4 ,,soft ,,clams ,,fried4 ,take them from the shell1 wash them in plenty of water1 lay on a napkin to dry4 ,roll in flour very thickly2 have a frying-pan one-third full of hot lard1 a tablespoonful of salt to #a pound of lard2 lay the clams in with a fork one at a time2 lay close together1 and fry gently till brown on one side1 then turn them over and let the other side brown4 ,place in hot dish ready for table4 ,no4 #bje4 ,,crabs ,,dressed ,,cold4 ,pick out all the flesh1 mix it with oil1 vinegar1 cayenne pepper1 and some yolks of hard boiled eggs2 put all this in the shell1 then on a dish with fresh herbs and lettuce around it--fresh water-cresses will do to decorate with4 ,no4 #bjf4 ,,lobster ,,salad4 ,pick out all the flesh from the lobster1 taking care of the coral1 if any2 cut up the meat1 not very small1 put it in a salad dish1 add anchovy1 a few olives1 chopped pickles1 quartered hard boiled eggs1 lettuce torn but not cut up2 just before serving pour over the dressing2 stew coral on top2 sliced cucumber and an onion might be added4 ,the dressing is prepared in this way3 ,beat well the yolks of two fresh eggs and stir in one half teaspoonful of salt1 #d teaspoonfuls of mixed mustard1 a pinch of cayenne pepper2 add olive oil a little at a time1 stirring all the while with a silver fork till it becomes stiff and flaky--it requires a half pint of oil--add #b tablespoonfuls of vinegar2 don't pour in more than a teaspoonful of oil at once4 ,this quantity of dressing will do for #e or #f pounds of lobster4 ,no4 #bjg4 ,,fish ,,in ,,jelly4 ,make jelly by boiling down fish of any kind or calves' feet2 clear it with white of egg1 and pour a little milk in a mould4 ,when jelly is set1 put the prepared fish on it1 and pour in more jelly till the mould is filled4 ,when congealed1 put a hot cloth round it for a little while1 and turn it out on a dish4 ,serve for supper or luncheon4 ,no4 #bjh4 ,,deviled ,,fish4 ,any kind of fish will do4 ,soak it for half an hour in vinegar1 catsup1 or any stock sauce4 ,drain and boil them1 and serve with horseradish or mustard-sauce4 ,you may roll your fish in curry powder if you wish4 ,no4 #bji4 ,,fish ,,in ,,batter4 ,rub some slices of fish in spices or shred herbs2 then dip in batter1 and fry brown4 ,no4 #baj4 ,,fish ,,sandwiches4 ,butter both sides of slices of bread4 ,upon half of their number lay thin fillets of anchovy1 sardine1 smoked salmon1 or any other fish2 sprinkle seasoning on top1 and put the other slices on them4 ,lay the sandwiches on a dish1 and place in oven till brown4 ,the soft roe of shad or herring spread between bread and butter is good4 ,no4 #baa4 ,,fish ,,patties4 ,use light paste4 ,have the large oysters4 ,make them hot by putting them in cream or a little butter1 mixed with oyster liquor and delicate seasoning4 ,thicken with yolk of egg1 and put in crust already baked in patty-pans4 ,take flesh from the tail part of cray-fish or lobsters2 cut in slices4 ,for salmon patties scrape the flesh with a knife1 season with cayenne pepper2 mix with a little butter or cream and yolk of egg1 and shake it gently over the fire till done4 ,eels must be stewed in gravy1 and the meat pounded in a mortar together with a little parsley and butter1 and seasoning2 warm it up with a glass of wine1 and place in patty-crusts4 ,no4 #bab4 ,,fish ,,scalloped4 ,beard the oysters and scallops2 halve or quarter them2 pack them in scallop-shells or small tins4 ,lay pieces of butter on them1 and bake till brown on top4 ,serve them in the shells4 ,thin slices of salmon1 pike1 or turbot serve in same way4 ,squeeze lemon-juice over1 to serve4 ,no4 #bac4 ,,fish1 ,,boiled4 ,place the fish in salted water1 cold1 if the fish is large1 and hot if small sized4 ,in the latter case1 #b or #c minutes in boiling water will be enough2 and a sheep's-head of #d or #e pounds will not require more than #aj minutes from the time the water boils4 ,use a strainer to place fish in saucepan4 ,salmon and all dark-fleshed fish require more boiling than white-fleshed kinds4 ,vinegar must be rubbed on the outside of fish before it is boiled2 this keeps the skin from cracking4 ,serve boiled fish upon a napkin4 ,no4 #bad4 ,,fish1 ,,salted4 ,if your are to salt your fish never wash or wet it1 but split open the larger fish1 and remove the heads and intestines of the others1 after scraping them2 then pack them in a pickle-tub with finely powdered salt between each layer4 ,the fish must be well covered on the top with salt4 ,no4 #bae4 ,,fish1 ,,curried ,a curry of lobster1 shrimps1 prawns1 or crayfish is easily prepared4 ,take enough of the meat of either and rub it in curry powder4 ,have boiling gravy ready in a saucepan to make sauce for fish2 when it boils take it off the fire1 and add bits of butter and beaten yolks of egg to thicken with4 ,no4 #baf4 ,,ordinary ,,omelette4 ,beat and strain your eggs1 season them1 and add #a tablespoonful of water1 milk1 or stock to every #f eggs4 ,let some butter or oil get hot in a frying-pan1 and pour in the eggs4 ,when omelette is set and of a pale brown color on the underside1 take it up1 fold it together lightly1 and serve hot4 ,do not turn omelettes in the pan4 ,no4 #bag4 ,,sardine ,,omelette4 ,bone the preserved fish1 cut in dice pieces1 toss it in olive oil2 prepare the eggs in the usual way1 season them and pour them up on the fish in the pan2 or1 fry the eggs separately and place the fish on the omelette when it is ready4 ,no4 #bah4 ,,bacon ,,omelette4 ,mince some cold boiled bacon1 and mix it with eggs which are spiced and well beaten1 or take raw bacon1 chop it1 put in frying-pan till browned1 then pour beaten eggs on it1 or else place some bacon on eggs just poured in frying-pan4 ,when set1 fold the omelette and serve with tomato sauce in the dish4 ,no4 #bai4 ,,apples ,,and ,,rice4 ,boil #a_/b pound rice in #a quart of new milk4 ,at the same time put some preserved apples in the oven to get hot4 ,when the rice is done arrange it around a dish2 put the preserve in the center2 dust some sugar over it1 and garnish the rice with slices of candied lemon peel4 ,before serving lay some pieces of fresh butter upon it4 ,must be eaten warm4 ,no4 #bbj4 ,,charlotte ,,des ,,pommes4 ,peel and slice some apples2 take a loaf of fine white bread2 free it of crust and cut it in thin slices well buttered4 ,fit them in a mould well buttered1 and put in a layer of apples sprinkled with grated lemon2 peel and sweeten them with brown sugar4 ,next place a slice of bread and butter till mould is full2 squeeze in the juice of two lemons1 and bake it for #a hour4 ,turn it out and serve as you would cake4 ,no4 #bba4 ,,red ,,apples ,,in ,,jelly4 ,nice formed apples in a stewpan with water to cover them4 ,add a spoonful of powdered cochineal1 and simmer gently4 ,when done put in dessert dish2 add white sugar and juice of #b lemons for a syrup4 ,when boiled to a jelly put it in the apples4 ,decorate dish with lemon-peel cut in slices4 ,no4 #bbb4 ,,apple ,,chocolate4 ,boil in #a quart of new milk #a pound scraped ,french chocolate and #f ounces of white sugar4 ,beat the yolks of #f eggs and the whites of #b4 ,when the chocolate has come to a boil1 take off of fire2 add the eggs1 stirring well4 ,at the bottom of a deep dish place a good layer of pulped apple1 sweetened to taste2 season with cinnamon4 ,pour chocolate over it and place the dish on a saucepan of boiling water4 ,when the cream is set firmly it is done4 ,sift powdered sugar over it1 and glaze with a red hot shovel4 ,no4 #bbc4 ,,apple ,,jelly4 ,peel and core fine flavored apples2 cut in large pieces and boil in very little water4 ,when done put through a hair sieve2 press them so as to get all the juice4 ,for every quart of jelly take #a pound of white sugar2 boil it in the water which was used for the fruit1 and skin it4 ,add the juice of the apples with the juice of four oranges squeezed into each quart4 ,boil #a_/b hour and keep it ready for use4 ,no4 #bbd4 ,,oysters ,a ,,la ,,poulette4 ,put #be oysters or one quart on the fire in their own liquor4 ,the moment it begins to boil turn it into a hot dish through a colander4 ,leave the oysters in the colander4 ,put into the saucepan #b ounces of butter1 and when it bubbles sprinkle #a ounce of sifted flour2 let it cook a minute without taking color2 stir it well with a wire egg-whisk2 then add1 mixing in well1 a cupful of the oyster liquor2 take it from the fire2 mix in the yolks of #b eggs1 a little salt1 and a very little red pepper1 #a teaspoonful of lemon juice1 #a grating of nutmeg4 ,beat it well1 and then return it to the fire to set the eggs1 without allowing it to boil2 then put the oysters in4 ,no #bbe4 ,,truffled ,,oysters4 ,four dozen large oysters1 #a can of truffles1 #f ounces of chicken1 #c ounces of fat salt pork1 #e eggs1 flour1 toast1 red pepper4 ,mince and then pound to a paste the chicken and salt pork1 add red pepper1 a pinch of salt1 and the truffles cut fine and mixed in2 lay the oysters out on the napkin1 insert a penknife at the edge and split each oyster up and down inside without making the opening too large1 then push in the forcemeat4 ,as the oysters are stuffed lay them in flour and then dip in beaten egg and drop a few at a time in hot lard1 and fry three or four minutes4 ,the lard should be deep enough to immerse them4 ,when they are golden brown take them up1 drain on paper and put on toast4 ,no4 #bbf4 ,,philadelphia ,,style ,,of ,,cooking ,,canvasback ,,duck4 ,draw the duck and sew up the incision tightly and closely1 leaving one opening2 through this fill the interior with red currant jelly and good port wine4 ,sew up and close the opening and roast the duck #bj minutes in a hot oven2 by this process the jelly1 the wine1 and the natural juices off the duck combine and permeate the flesh1 giving a most delicious result4 ,no4 #bbg4 ,,broiled ,,stuffed ,,oysters4 ,grate the yolks of hard-boiled eggs1 #d or #e to every dozen of the largest oysters2 mince half as much salt pork and mix in black pepper1 chopped parsley1 add a raw egg1 the yolk to make a paste2 split the inside by moving a penknife up and down without making a very large opening at the edge2 add the stuffing1 dip them in fine breadcrumbs1 then into melted butter on a plate1 then into breadcrumbs again1 and broil them over a clear fire4 ,no4 #bbh4 ,,game ,,soup4 ,take all the meat off the breasts of any cold birds left from preceding day4 ,pound it in a mortar1 beating to pieces the legs and bones1 and boil them in some broth for an hour4 ,boil #f turnips1 mash them and strain through cloth with the pounded meat4 ,strain the broth and put a little of it at a time into the sieve to help you strain all of it through4 ,put soup kettle near the fire1 but do not let it boil4 ,when ready to dish your dinner1 have #f yolks of eggs mixed with #a_/b pint of cream2 strain through a sieve2 put soup on fire1 and when coming to a boil put in eggs and stir well with wooden spoon4 ,do not let it boil1 lest it curdle4 ,no4 #bbi4 ,,artichokes4 ,soak them in cold water1 wash them well1 and put them in plenty of boiling water1 with a handful of salt1 and let them boil gently till they are tender1 which will take #a-a_/b to #b hours4 ,to know when they are done1 draw out a leaf4 ,trim them and drain them on a sieve4 ,send up melted butter with them1 which some put into small cups so that each guest may have one4 ,no4 #bcj4 ,,stewed ,,oysters4 ,large oysters will do for stewing4 ,stew a couple of dozen in their own liquor4 ,when coming to a boil1 skim well1 take them up1 beard them1 strain the liquor through a sieve1 and lay the oysters on a dish4 ,put an ounce of butter in a stewpan2 when melted1 put to it as much flour as will dry it up1 the liquor of the oysters1 #c tablespoonfuls of milk or cream1 a little white pepper1 salt1 a little catsup1 chopped parsley1 grated lemon peel and juice4 ,let it boil up for a couple of minutes till it is smooth1 then take it off the fire1 put in the oysters1 and let them get warm4 ,line the sides and bottom of a hash-dish with bread sippets and pour your oysters and sauce into it4 ,no4 #bca4 ,,fricasseed ,,rabbit4 ,take a fine1 fat rabbit1 clean it well1 salt and pepper it1 put it in hot lard to fry to a pretty delicate brown2 when done take out1 pour out a portion of the grease1 and cut up three onions1 thicken with three tablespoonfuls of flour1 stir well1 pour on water enough to cover the rabbit1 which is now put back in the skillet2 cover it over and let boil for #c_/d of an hour4 ,just before serving cut up a little parsley and put in2 serve it with either roasted or fried potatoes4 ,no4 #bcb4 ,,cold ,,veal ,,and ,,ham ,,timbales4 ,timbale paste1 #a pound of corned bacon1 #b pounds of leg veal1 #f hard boiled eggs1 #a teaspoonful each of celery salt and marjoram1 #c sprigs of parsley1 white pepper and salt to taste2 line the timbale mould with the paste1 first setting it on a greased baking-pan2 cut the ham and veal into scallops and the eggs into slices2 with them make alternate layers with the seasonings2 when all are used fill with water1 wet the exposed edges of the paste cover1 ornament the edges1 and bake in a moderate oven #b hours2 when cold open the mould and serve as may be desired4 ,no4 #bcc4 ,,beefsteak ,,and ,,oysters4 ,take a tender sirloin steak1 put it in a hot skillet1 let it fry #ae minutes2 when done take the hearts out of #a quart of oysters1 and put the oysters in the skillet where the steak came out1 sprinkle a little flour over them1 a small piece of butter1 a little of the oyster liquor1 enough to make a nice gravy2 season to taste and a little nutmeg4 ,put steak on platter1 pour this oyster gravy over them1 and serve hot4 ,no4 #bcd4 ,,fricasseed ,,chicken4 ,,one ,,pair4 ,cut a chicken in quarters1 make a rich gravy of #a pint of milk1 #a pint of water or oyster liquor1 #c tablespoonfuls of flour1 a little butter mixed in the flour2 after the chicken nearly boils in the milk and water1 then put in the flour mixed with the butter2 put in a few sprigs of parsley2 let all boil till done4 ,boil some rice in a saucepan so as not to break up the grains2 put the chicken when done on the platter1 put the rice all round dish1 pour the gravy in the center all over the chicken1 and serve hot4 ,no4 #bce4 ,,roasted ,,leg ,,of ,,pork1 ,,called ,,mock ,,goose4 ,parboil it2 take off the skin2 then put it down to roast2 baste it with butter1 and make a powder of finely minced or dried powdered sage1 black pepper1 salt1 and some breadcrumbs rubbed together through a colander4 ,add to this some finely minced onion2 sprinkle it with this when almost roasted4 ,put #a_/b pint made gravy into the dish1 and goose-stuffing under the knuckle-skin1 or garnish the dish with balls of it fried or boiled4 ,no4 #bcf4 ,,kidneys4 ,cut them lengthwise1 score them1 sprinkle some pepper and salt on them1 and run a wire skewer through them to keep them from curling on the gridiron1 that they may broil evenly4 ,broil them over a clear fire1 turning them often till done4 ,this will take about #aj or #ab minutes if you have a brisk fire1 or fry them in butter1 and make a gravy in the pan after taking the kidneys out by putting in a teaspoonful of flour2 as soon as it looks brown1 put in as much water as will make gravy4 ,it will take #e minutes more to fry them than to broil them4 ,a few parsley leaves chopped fine1 and mixed with a little butter1 pepper1 and salt1 may be put on each kidney4 ,no4 #bcg4 ,,steaks4 ,cut the steaks rather thinner than for broiling4 ,put some butter into a frying-pan1 and when it is hot lay in the steaks and keep turning them till they are done enough4 ,by this means the meat will be more equally dressed and more evenly browned1 and will be found to be much more relishing4 ,no4 #bch4 ,,fish ,,turbot4 ,boil a #e-pound of any firm fish not quite done2 take it out and pick all bones out of it2 then make a cream sauce for it4 ,having taken the hearts out of #a pint of oysters1 put them in the cream sauce2 also #a_/b pint milk1 #b tablespoonfuls flour1 #a tablespoonful butter1 #b yolks of eggs4 ,let all boil together2 then put the fish in it2 season with pepper and salt to taste2 put into a pudding-dish4 ,chop up a stalk of celery very fine1 and put in it2 sift some breadcrumbs over it1 with small bits of butter4 ,put in oven and let bake #c_/d hour4 ,garnish dish with fried oysters or fried potatoes4 ,no4 #bci4 ,,tongue4 ,tongue requires more cooking than a ham4 ,one that has been salted and dried should be put to soak #bd hours before wanted1 in plenty of water2 a green one from the pickle needs soaking only a few hours4 ,put the tongue into plenty of cold water and let it be #a hour gradually warming and give it from #c-a_/b to #d hours very slow simmering according to size4 ,no4 #bdj4 ,,ham4 ,give it plenty of water-room1 and put it in while the water is cold2 let it heat gradually and let it be on the fire #a-a_/b hours before it comes to a boil2 let it be well skimmed and keep it simmering very gently4 ,a middle-sized ham will take from #d to #e hours according to its thickness4 ,no4 #bda4 ,,fried ,,perch4 ,wipe the fish well1 wipe them on a dry cloth1 flour them lightly all over1 and fry them #aj minutes in hot lard or drippings2 lay them on a hair sieve4 ,send them up on a hot dish garnished with sprigs of parsley4 ,no4 #bdb4 ,,bread ,,and ,,butter ,,pudding4 ,have ready a quart dish2 wash and pick #b ounces of currants2 strew a few at bottom of dish2 cut about #d layers of very thin bread and butter and between each layer strew some currants4 ,then break #d eggs in a basin1 leaving out #a white2 beat them well and add #d ounces of sugar and a nutmeg2 stir it well together with a pint of new milk2 pour it over about #aj minutes before you put it in the oven4 ,bake #c_/d hour4 ,no4 #bdc4 ,,pancakes ,,and ,,fritters4 ,break #c eggs in a basin1 beat them up with a little nutmeg and salt2 put to them #d-a_/b ounces of flour and a little milk2 beat to a smooth batter4 ,add1 by degrees1 milk enough to make the thickness of cream4 ,frying pan must be about the size of a pudding-plate and very clean or they will stick2 make it hot and to each pancake put in a piece of butter as large as a walnut2 when it is melted pour in the batter to cover the bottom of pan2 make them the thickness of a half-dollar2 fry a light brown on both sides4 ,apple fritters can be made in the same way by adding #a spoonful more of flour4 ,peel your apples and cut them in thick slices1 take out core1 dip them in the batter1 fry in hot lard4 ,put on sieve to drain2 grate loaf sugar over them4 ,no4 #bdd4 ,,boston ,,apple ,,pudding4 ,peel #a-a_/b dozen good apples1 take out cores1 cut them small1 put in stewpan that will just hold them with a little water1 cinnamon1 #b cloves1 and the peel of a lemon2 stew over a slow fire till soft1 then sweeten with moist sugar1 and pass it through a fine sieve4 ,add to it the yolks of #d eggs and #a white1 #a_/d pound butter1 half a nutmeg1 a grated lemon peel1 and juice of #a lemon2 beat all together2 line inside of pie-dish with good paste2 put in the pudding and bake half an hour4 ,no4 #bde4 ,,spring ,,fruit ,,pudding4 ,peel and wash #d dozen sticks of rhubarb2 put in stewpan with the pudding1 a lemon1 a little cinnamon1 and enough moist sugar to make it sweet2 set it over a fire and reduce it to a marmalade2 pass through a hair sieve and go on as directed in the above receipt1 leaving out lemon juice1 as the rhubarb is acid enough4 ,no4 #bdf4 ,,nottingham ,,pudding4 ,peel #f apples1 core them but leave the apples whole2 fill up where you took out the core1 with sugar4 ,place them in a pie-dish and pour over them a nice1 light batter1 prepared as for batter pudding2 bake an hour in moderate oven4 ,no4 #bdg4 ,,maigre ,,plum ,,pudding4 ,simmer #a_/b pint of milk with #b blades of mace1 and a roll of lemon peel for #aj minutes1 then strain it into a basin1 set it away to get cold1 then beat #c eggs in a basin with #c ounces of loaf sugar and the third of a nutmeg1 then add #c ounces of flour1 beat it well together1 and add the milk by degrees4 ,put in #c ounces of fresh butter broken into small bits and #c ounces of breadcrumbs1 #c ounces of currants washed and picked clean1 #c ounces of raisins stoned and chopped2 stir it well together1 butter a mould1 put it in1 and tie a cloth tight over it2 boil #b-a_/b hours1 serve it with melted butter1 #b tablespoonfuls of brandy1 and a little loaf sugar4 ,no4 #bdh4 ,,plain ,,bread ,,pudding4 ,put #e ounces of breadcrumbs in a basin1 pour #c_/d pints of boiling milk over them1 put a plate on the top to keep in the steam1 let stand #bj minutes2 then beat up quite smooth with it #b ounces of sugar1 and a saltspoon of nutmeg2 break #d eggs on a plate1 leaving out #a white1 beat them well and add them to the pudding2 stir it well together1 and put it in a mould that has been well buttered and floured2 tie a cloth over it and boil one hour4 ,no4 #bdi4 ,,flemish ,,waffles4 ,one and one-half pints of flour1 #a_/b teaspoonful of salt1 #b tablespoonfuls of sugar1 #c tablespoonfuls of butter1 #a-a_/b teaspoonfuls of baking powder1 #d eggs1 #a_/b pint of thin cream1 #a teaspoonful each of the extract of cinnamon and vanilla2 rub the butter and sugar to a cream1 add the eggs one at a time1 beating #c or #d minutes between each addition2 sift flour1 salt1 and powder together1 add these to the butter1 etc41 with the vanilla1 cinnamon1 and thin cream4 ,mix into batter as for griddle cakes1 have waffle-iron hot and well greased1 pour in batter enough to fill it two-thirds full1 shut it up1 and turn it over immediately2 be careful not to get the iron too hot1 as the waffles will only take from #d to #e minutes to cook4 ,when done sift sugar over them and serve at once on a napkin4 ,no4 #bej4 ,,soft ,,waffles4 ,one quart of flour1 #a_/b teaspoonful of salt1 #a teaspoonful of sugar1 #b teaspoonfuls of baking powder1 #a large tablespoonful of butter1 #b eggs1 #a-a_/b pints of milk4 ,sift flour1 powder1 and salt together1 rub in the butter cold1 add the beaten eggs1 mix into batter1 have waffle-iron hot and well greased each time2 fill two-thirds full and close it up2 when brown turn over1 sift sugar on them and serve hot4 ,no4 #bea4 ,,cranberry ,,tart4 ,pick and wash some cranberries in several waters1 put them in a dish with the juice of half a lemon1 quarter of a pound of loaf sugar crushed to #a quart of cranberries2 cover it with puff paste and bake it three-quarters of an hour4 ,if tart paste is used take it from the oven five minutes before it is done and ice it2 return it to the oven1 and send to the table cold4 ,no4 #beb4 ,,apple ,,tart4 ,pare1 core1 and quarter some apples2 make an apple pie2 then when pie is done cut out the whole of the center1 leaving the edges2 when cold pour on the apple some rich boiled custard1 and placed round it some small leaves of puff paste of a light color4 ,no4 #bec4 ,,graham ,,muffins4 ,one quart of ,graham flour1 #a tablespoonful of brown sugar1 #a teaspoonful of salt1 #c teaspoonfuls of baking powder1 #a egg1 and #a pint of milk2 sift the flour1 sugar1 salt1 and powder together2 add the beaten egg and milk1 mix into a batter1 fill cold well-greased muffin pans two-thirds full2 bake #ae minutes in hot oven4 ,no4 #bed4 ,,yorkshire ,,pudding4 ,under ,roast ,beef4 ,this pudding is to accompany a sirloin of beef1 loin of veal1 or any fat1 juicy joint4 ,six tablespoonfuls of flour1 #c eggs1 #a tablespoonful of salt1 #a pint of milk so as to make a tolerably stiff batter1 a little stiffer than for pancakes2 beat it up well--it must not be lumpy2 put a dish under the meat and let the drippings drop into it till it is quite hot and well greased1 then pour in the batter2 when the upper surface is brown and set1 then turn it over that both sides may brown alike4 ,if you wish it to cut firm and the pudding an inch thick1 it will take two hours at a good fire4 ,no4 #bee4 ,,corn ,,bread4 ,one pound of cornmeal well sifted1 mixed with boiling water or milk to the consistency of a moderate batter2 then beat #d eggs1 putting the yolks in the batter1 and the whites must be beaten up to a froth and put in just before baking2 salt to taste2 put in a baking-pan and bake quickly in a hot oven2 a tablespoonful of butter or lard is also mixed with the meal4 ,no4 #bef4 ,,french ,,muffins4 ,one and a half pints flour1 #a cupful honey1 #a_/b teaspoonful salt1 #b teaspoonfuls baking-powder1 #b tablespoonfuls butter1 #c eggs1 and little over #a_/b pint of milk or thin cream4 ,sift together the flour1 salt1 and powder2 rub in the butter1 cold2 add the beaten eggs1 milk or thin cream1 and honey4 ,mix smoothly into a batter as for pound cake2 about half fill sponge-cake tins1 cold and carefully greased1 and bake in good1 steady oven #g or #h minutes4 ,no4 #beg4 ,,boston ,,brown ,,bread4 ,one half pint of flour1 #a pint cornmeal1 #a_/b pint rye flour1 #b potatoes1 #a teaspoonful salt1 #a tablespoonful brown sugar1 #b teaspoonfuls baking-powder1 #a_/b pint water4 ,sift the flour1 cornmeal1 rye flour1 sugar1 salt1 and powder together4 ,peel1 wash1 and well boil two mealy potatoes2 rub them through a sieve1 thinning with water4 ,when cold1 use it to mix the flour1 etc41 into a batter like cake4 ,pour it into a greased mould1 with a cover2 place it in a saucepan half full of boiling water1 when the loaf will simmer #a hour without letting the water get into it4 ,remove1 then take off the cover1 and finish cooking it by baking in a fairly hot oven #cj minutes4 ,no4 #beh4 ,,apple ,,pot-,,pie4 ,fourteen apples peeled1 cored1 and sliced2 #a-a_/b pints flour1 #a teaspoonful baking-powder1 #a cupful sugar1 #a_/b cupful butter1 #a cupful milk1 large pinch of salt4 ,sift the flour with the powder and salt2 rub in the butter1 cold2 add the milk1 and mix into a dough as for tea-biscuits2 with it line a shallow stewpan to within two inches of the bottom4 ,pour in #a-a_/b cupfuls water1 the apples and sugar2 wet the edges1 and cover with the rest of the dough2 then place it in a moderate oven till the apples are cooked2 then remove it from the oven2 cut the top crust in four equal parts2 dish the apples2 lay on them the pieces of side crust cut in diamonds1 and the pieces of top crust on a plate4 ,serve with cream4 ,no4 #bei4 ,,oatmeal ,,cracknels4 ,one and a half pints fine oatmeal1 #a_/b pint ,graham flour1 #a teaspoonful salt1 #a teaspoonful baking-powder1 #a pint of milk4 ,mix oatmeal and milk2 let it stand1 to swell1 #e hours in a cold place4 ,sift together the ,graham flour1 salt1 and powder4 ,add it to the oatmeal2 mix into a smooth dough4 ,flour the board with cornmeal2 turn out dough1 and roll #a_/d inch thick2 cut it out with cutter2 lay them on greased baking tins2 wash over with milk1 and bake #aj minutes in moderate oven4 ,no4 #bfj4 ,,german ,,waffles4 ,one quart of flour1 #a_/b teaspoonful salt1 #c tablespoonfuls sugar1 #b tablespoonfuls baking-powder1 #b tablespoonfuls lard1 the rind of #a lemon grated1 #a teaspoonful extract of cinnamon1 #d eggs1 #a pint thin cream4 ,sift flour1 sugar1 salt1 and powder together2 rub in lard1 cold2 add the beaten eggs1 lemon rind1 extract1 and milk4 ,mix into smooth batter1 rather thick4 ,bake in hot waffle-iron4 ,serve with sugar flavored with lemon4 ,no4 #bfa4 ,,tea ,,biscuits4 ,one quart of flour1 #a teaspoonful salt1 #a_/b teaspoonful sugar1 #b teaspoonfuls baking-powder1 #a teaspoonful lard1 #a pint milk4 ,sift together flour1 salt1 powder1 sugar2 rub in lard1 cold2 add the milk1 and form into a smooth1 consistent dough4 ,flour the board2 turn out the dough2 roll it out to the thickness of #c_/d of an inch2 cut with a small round cutter2 lay them close together on a greased baking-tin2 wash over with milk4 ,bake in hot oven #bj minutes4 ,no4 #bfb4 ,,rice ,,muffins4 ,two cupfuls of cold boiled rice1 #a pint of flour1 #a teaspoonful of salt1 #a tablespoonful of sugar1 #a-a_/b teaspoonfuls of baking powder1 #a_/b pint of milk1 #c eggs2 thin out the rice with the milk and beaten eggs2 sift the flour1 sugar1 salt and powder together2 add the rice2 mix into a smooth batter2 fill muffin pans two-thirds full1 having carefully greased them2 bake #ae minutes in a hot oven4 ,no4 #bfc4 ,,cheese ,,crackers4 ,one and a half pints of flour1 #a_/b pint of cornmeal1 #a teaspoonful of salt1 #a teaspoonful of baking-powder1 #a tablespoonful of butter1 little more than #a_/b pint of milk2 sift together flour1 cornmeal1 salt and powder2 rub in the butter cold2 add the milk2 mix into a smooth1 rather firm dough2 flour the board2 turn out the dough2 give it a roll or two quickly1 and roll it to the thickness of a quarter of an inch2 cut out with a large round cutter2 glaze the top as you would pies1 and sprinkle cheese and cayenne pepper over top and bake ten minutes in hot oven2 cheese straws can be made nearly the same way out of puff paste cut thin about #a_/d of a yard long4 ,no4 #bfd4 ,,fruit ,,jelly4 ,two pints of water2 #a_/b pint of milk1 and #a gill of wine1 #a gill of lemon juice1 the peel of #c lemons1 #a pound of sugar1 whites of #c eggs beaten1 not stiff1 and stir in the above2 melt and put in this #a paper of gelatine2 put on the fire and stir till it begins to boil2 then stop for #aj minutes2 take off2 strain through a flannel bag1 place in pan till cool enough to dip up with a spoon2 peel and quarter in layers #a orange2 put a slim layer of jelly in bottom of mould2 on this put #f pieces of orange2 now cover with jelly2 second layer1 drop #g or #h candied cherries on the top of layer in mould1 another layer of jelly2 then #e or #f ,malaga grapes between them2 #e or #f blanched almonds1 a layer of jelly2 on this candied cherries and almonds between them2 then fill mould up with jelly2 put on ice4 ,no4 #bfe4 ,,frozen ,,peach ,,custard4 ,one quart of milk2 #e yolks of eggs1 #c whites2 boil milk2 make a custard of it2 sweeten to taste2 cut in thin slices soft peaches2 put peaches in custard when cold2 freeze it for use2 this can be moulded in form of a brick4 ,no4 #bff4 ,,snowball4 ,six apples1 peeled and cored1 #a_/b pound of rice washed well2 put apples in pudding cloth2 pour rice on top2 leave room to swell2 boil in pot #a-a_/b hours2 make wine sauce for it2 this is a dinner dish4 ,no4 #bfg4 ,,blanc-,,mange4 ,take #a package of gelatine1 divide it in half2 take #c half pints of milk1 #c yolks of eggs2 put on the milk to boil and make a custard of it2 season to taste with lemon2 melt one half of the gelatine1 and melt it in #a_/b teacup of cold milk2 then stir it in custard when done2 take another #c half pints of milk2 let it boil2 season with vanilla2 sweeten to taste2 melt the remaining half of the gelatine in a little milk and stir it in this last custard while it is hot2 put out to cool enough1 so it will mould2 then take the first custard made and put in the mould1 then on top of that in the same mould the last custard made2 place on ice to cool2 eat with whipped cream1 seasoned with lemon or vanilla4 ,no4 #bfh4 ,,coffee ,,blanc-,,mange4 ,take and divide #a package of gelatine in half2 take #a pint of milk1 #a_/b pint of coffee and let it boil2 melt one half of the gelatine in a little milk2 stir it in the boiled milk2 now take #c half pints of milk1 stir in #b tablespoonfuls of chocolate and boil it2 take the remaining half of the gelatine1 melt it in a little milk2 stir it in the chocolate2 let it get cold before putting in the mould2 then put in the mould the portion made first1 then the second portion on top of this2 set away to cool2 eat with whipped cream4 ,no4 #bfi4 ,,french ,,coffee4 ,three pints of water to #a cup of ground coffee4 ,put the coffee grounds in a bowl1 pour over it about #a_/b pint of cold water1 and let stand for #ae minutes2 bring remaining #b-a_/b pints water to a boil4 ,take coffee in bowl1 strain through a fine sieve1 then take a ,french coffee pot1 put coffee grounds in strainer at top of ,french pot1 leaving the water in the bowl4 ,then take the boiling water and pour over the coffee very slowly2 then set the coffee pot on the stove for five minutes2 must not boil4 ,take off and pour in the cold water from the bowl that coffee was first soaked in to settle4 ,serve in another pot4 ,the ,french have the reputation of making the best coffee4 ,use #c parts ,java and #a part ,mocha4 ,no4 #bgj4 ,,biscuit ,,glace4 ,one and a half pints of cream1 #ab ounces sugar1 #h yolks of eggs1 #a tablespoonful extract of vanilla2 take #f ounces crisp macaroons1 pound in a mortar to dust2 stir into the macaroon dust another tablespoonful extract of vanilla4 ,mix the cream1 sugar1 eggs1 and extract4 ,place on the fire and stir this until it begins to thicken4 ,strain and rub through a hair sieve into a basin2 put in freezer1 and when nearly frozen mix in the macaroon dust and finish the freezing4 ,no4 #bga4 ,,noyeau ,,cordial4 ,to #a gallon of proof spirits add #c pounds of loaf sugar and a tablespoonful of extract of almonds4 ,mix well together1 and allow to stand #dh hours1 covered closely2 now strain through thick flannel and bottle4 ,this liquor is much improved by adding #a_/b pint of apricot or peach juice4 ,no4 #bgb4 ,,red ,,currant ,,fruit-,,ice4 ,put #b pints ripe currants1 #a pint red raspberries1 #a_/b pint water in a basin4 ,place on the fire and allow to simmer a few minutes1 then strain through a hair sieve4 ,to this add #ab ounces of sugar and #a_/b pint of water4 ,place all into a freezing-can and freeze4 ,no4 #bgc4 ,,toutes ,,fruits ,,ice-,,cream4 ,take #b quarts richest cream and add to it #a pound pulverized sugar and #d whole eggs4 ,mix all together2 place on the fire1 stirring constantly1 and bring just to the boiling point2 remove immediately and continue to stir till nearly cold2 flavor this with #a tablespoonful of extract of vanilla2 place in freezer and freeze1 after which mix thoroughly into it #a pound of preserved fruit in equal parts of peaches1 apricots1 gages1 cherries1 pineapple1 etc4 ,all of these fruits are to be cut up into small pieces and well mixed with the cream1 frozen4 ,should you wish to mould this ice1 sprinkle it with a little carmine dissolved in a teaspoonful of water with #b drops of spirits of ammonia4 ,mix in this color so that it will be streaky or in veins like marble4 ,no4 #bgd4 ,,crushed ,,strawberry ,,ice-,,cream4 ,three pints best cream1 #ab ounces pulverized white sugar1 #b whole eggs1 #b tablespoonfuls extract of vanilla4 ,mix all together in a porcelain-lined basin2 place on the fire2 stir constantly to the boiling point4 ,remove and strain through a hair sieve4 ,place in a freezer and freeze4 ,take #a quart ripe strawberries1 select1 hull and put in a bowl2 add #f ounces pulverized sugar1 white1 and crush all down to a pulp2 add this pulp to the frozen cream and mix in well4 ,now give the freezer a few additional turns to harden4 ,no4 #bge4 ,,peach ,,ice-,,cream4 ,one dozen best1 ripest red-cheeked peaches2 peel and stone2 place in china basin and crush with #f ounces pulverized sugar4 ,take #a quart best cream1 #h ounces pulverized sugar1 white1 #b whole eggs1 #h drops extract almond4 ,place all on the fire till it reaches the boiling point4 ,remove and strain4 ,place in freezer and freeze4 ,when nearly frozen1 stir in the peach pulp4 ,give the freezer a few more turns to harden4 ,no4 #bgf4 ,,french ,,vanilla ,,ice-,,cream4 ,one quart of rich1 sweet cream1 #a_/b pound of granulated sugar1 yolks of #f eggs4 ,place the cream and sugar in a porcelain kettle on the fire1 and allow them to come to a boil2 strain immediately through a hair sieve1 and having the eggs well beaten add them slowly to the cream and sugar while hot1 at the same time stirring rapidly4 ,place them on the fire again and stir for a few minutes1 then pour it into the freezer and flavor with #a tablespoonful of vanilla1 and freeze4 ,no4 #bgg4 ,,lemon ,,ice-,,cream4 ,one quart of best cream1 #h ounces of pulverized sugar1 #c whole eggs1 and a tablespoonful of the extract of lemon2 place it on the fire1 then immediately remove and strain4 ,when cold place in freezer and freeze4 ,no #bgh4 ,,chocolate ,,transparent ,,icing4 ,melt #c ounces of fine chocolate with a small quantity of water in a pan over the fire1 stirring constantly until it becomes soft4 ,dilute this with #a_/b gill of syrup and work till perfectly smooth1 then add to the boiled sugar as above4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,the text uses accents in the table of contents but not in the text itself4 ,for example1 text uses ,glac in the table of contents and ,,glacee in the text4 ,this was retained4 ,text also uses both ,italienne and ,italien4 ,page v1 ,canvas-,back changed to ,canvasback 7,canvasback ,duck7 ,page vi1 ,mussles changed to ,mussels 7,mussels1 stewed7 ,page vii1 page number added for entry ,oysters1 stewed4 ,page vii1 ,patte changed to ,pate 7,patte la ,foie ,gras7 ,page vii1 souffle changed to souffl 7,potatoes1 souffl7 ,page #ce1 boulion changed to boullion 7pints of boullion7 ,page #cf1 ,pate-la-foi-gras changed to ,pate-la-foie-gras 7slice of ,pate-la-foie-gras7 ,page #ch1 oyters changed to oysters 7quart of oysters to one7 ,page #fj1 wel lbuttered changed to well buttered 7cake-mould well buttered7 ,page #fb1 smoothe changed to smooth 7smooth1 and pour over cake7 ,page #hg1 ligth changed to light 7oven to get a light7 ,page #ij1 ,,mussles changed to ,,mussels 7,,stewed ,,mussels7 ,page #ib1 gridion changed to gridiron 7on gridiron over hot7 ,page #ig1 will changed to well 7must be well covered7