,transcriber's ,note3 ,italic text is denoted by underscores4 ,,the ,,national ,,cook ,,book4 ,,by ,a ,,lady ,,of ,,philadelphia1 ,a ,,practical ,,housewife4 ,a ,,lady1 ,,in ,,whose ,,judgment ,,we ,,have ,,the ,,most ,,unbounded ,,confidence1 ,,pronounces ,,this ,,the ,,only ,,cook ,,book ,,worthy ,,of ,a ,,housekeeper',s ,,perusal4 ,graham's ,magazine4 ,,ninth ,,edition4 ,,philadelphia3 ,,hayes ,,zell1 #aic ,,market ,,street4 #ahef4 ,entered according to the ,act of ,congress1 in the year #ahej1 by ,,robert ,e4 ,,peterson1 in the ,clerk's ,office of the ,district ,court of the ,eastern ,district of ,pennsylvania4 ,,deacon ,,peterson1 ,,printers1 ,no4 #ff ,s4 ,third ,street4 ,,preface4 ,the following receipts1 the result of many years experience1 have been placed before the public1 in the hope that they may prove useful to all who may consult them1 and under the conviction that they will be found truly practical4 ,the author has endeavored to draw them up in the most concise and simple manner2 and has in all cases sacrificed style to minute detail2 not even avoiding repetition where it might render the directions more explicit4 ,a great defect in many works of a similar character is1 that the cook is forced to wade through a formidable amount of reading before she can learn the process of making a pudding1 or discover the different articles necessary to the concocting of a dish4 ,whilst some are so diffuse1 others on the opposite extreme1 are so brief in their explanations as to fall far short of being understood1 and consequently are ever liable to misconception4 ,as no utensils are requisite except those in common use in every family1 the difficulty of preparing the various dishes will be greatly lessened4 ,great attention has been paid to that department of cookery exclusively adapted to the sick or convalescent1 most of the dishes having been prepared according to the directions of eminent physicians of ,philadelphia4 ,nearly all the receipts in this book are purely ,american2 the author therefore entertains a hope that they may meet the wants of the community1 and the approbation of all those who may honor them with a trial4 ,,philadelphia1 ,,may1 #ahej4 ,,contents4 ,,soups4 ,beef1 #ae ,veal1 #ah ,pepper-pot1 #ag ,chicken1 #ah ,lamb1 #ah ,oyster1 #ai ,clam1 #ai ,green ,corn1 #ai ,pea1 #bj ,succotash1 #bj ,noodles for1 #bj ,,fish4 ,rock1 boiled1 #ba fried1 #bb ,cod1 boiled1 #bb cakes1 #bc ,shad1 spiced1 #bc boiled1 #bc fried1 #bd broiled1 #bd baked1 #bd roasted on a board1 #be potted1 ,no4 #a1 #be ,no4 #b1 #bf ,halibut1 #bf ,cat1 #bg ,potted herring1 #bg ,pickled oysters1 #bh ,fried oysters1 #bh ,stewed oysters1 ,no4 #a1 #bi ,no4 #b1 #bi ,scalloped oysters1 #bi ,oyster fritters1 #cj pie1 #cj ,roasted oysters1 #ca ,oyster omelette1 #ca ,stewed clams1 #cb ,clam fritters1 #cb ,fried clams1 #cc ,terrapins1 #cc ,boiled crabs1 #cd ,soft crabs1 #cd ,boiled lobster1 #ce ,lobster salad1 #ce ,oyster omelette1 #cf ,,meats4 ,beef1 roast1 #cg a-la-mode1 #ch steaks1 #ch steak1 fried1 #ci smothered1 #ci baked and ,yorkshire pudding1 #ci ,french stew1 ,no4 #a1 #dj ,no4 #b1 #da ,beef stewed with onions1 #da kidney1 stewed1 #da fried1 #db corned1 #db ,jewish method of preparing for salting1 #dc boiled corned1 #dc ,boiled tongue1 #dc ,tripe1 #dc ,veal1 roast1 #dd pie1 plain1 #dd pot-pie1 #de fillet of1 a-la-mode1 #df fillet of1 baked1 #df ,french stew of1 #dg stewed1 #dg cutlets1 #dg fried with tomatoes1 #dh plain fried1 #dh spiced1 #dh ,sweet-breads fried1 #di stewed1 #di boiled1 #di ,calves' feet spiced1 #di fried1 #ej liver fried1 #ej ,chitterlings1 or ,calves' tripe1 #ea ,lamb1 roast leg of1 #ea boiled leg of1 #eb stewed with onions1 #eb ,mutton dressed like venison1 #eb chops1 #eb chops with lemon1 #ec ,pork1 roast1 #ec ,pig1 roast1 #ed ,pork1 stuffed leg of1 #ee steaks1 #ee leg of1 corned and boiled1 #ee ,spare rib1 #ef ,soused pig's feet1 #ef ,scrapple1 #eg ,hog's-head cheese1 #eh ,boiled ham1 #eh ,glazed ham1 #ei ,sausage meat1 #ei ,venison1 to roast a haunch of1 #ei steaks1 #fj best way of cooking1 #fj ,rabbit1 roasted1 #fa pie1 baked1 #fa pot-pie1 #fb ,french stewed1 #fc fricaseed1 #fc smothered1 #fd ,pigeons1 roasted1 #fd stewed1 #fd ,squab1 broiled1 #fe ,pigeon pie1 #fe ,reed ,birds1 stewed1 ,no4 #a1 #fe ,no4 #b1 #ff roasted1 #fg pie1 #fg fried1 #fg ,turkey1 roasted1 #fh boiled1 #fi ,duck1 roasted1 ,no4 #a1 #fi ,no4 #b1 #gj ,goose1 roasted1 #gj ,giblet pie1 #ga ,chickens1 roasted1 #gb pie1 #gb pot-pie1 #gc ,chickens1 broiled1 #gc fried1 #gd boiled1 #gd stewed1 #ge ,brown fricassee1 #ge ,white fricasseed chicken1 #gf ,chicken salad1 ,no4 #a1 #gf ,no4 #b1 #gg ,,vegetables4 ,potatoes1 boiled1 ,no4 #a1 #gh ,no4 #b1 #gi fried1 ,no4 #a1 #gi ,no4 #b1 #hj ,no4 #c1 #hj ,no4 #d1 #hj ,sweet ,potatoes1 fried1 #hj ,potatoes1 roasted1 #ha cakes1 #ha kale1 #ha salad1 #hb sausage1 #hc ,tomatoes1 stewed1 #hc fried1 #hc baked1 #hd scalloped1 #hd broiled1 #hd dressed as cucumbers1 #he fricandeau1 #he ,beets1 baked1 #he ,egg-plant1 ,no4 #a1 #hf ,no4 #b1 #hf ,no4 #c1 #hf ,no4 #d1 #hg ,no4 #e1 #hg browned1 #hh ,parsnips1 ,no4 #a1 #hh ,no4 #b1 #hh ,no4 #c1 #hh ,no4 #d1 #hi stewed1 #hi ,corn1 boiled green1 #hi fritters1 #hi oysters1 #ij ,hominy1 #ij ,sour krout1 #ia boiled1 #ia ,cauliflower1 #ia ,slaw1 cold1 #ib hot1 #ib ,slaw1 ,french1 #ib ,mushrooms1 #ic ,spinach1 #ic as greens1 #ic ,dandelion1 #id ,squashes or cymlins1 #id ,ochras1 #id ,carrots1 #ie ,turnips1 #ie ,celery dressed as slaw1 #ie stewed with lamb1 #if ,asparagus1 #if ,salad1 ,dutch1 #if corn1 #ig ,onions1 boiled1 #ig ,cucumbers1 fried1 #ih ,beans1 ,lima1 #ih ,windsor or horse1 #ih stringed1 #ih boiled dried1 #ii ,peas1 green1 #ii ,salsify or oyster-plant1 ,no4 #a1 #ajj ,no4 #b1 #ajj ,no4 #c1 #ajj ,no4 #d1 #aja ,,sauces4 ,sauce1 apple1 #aja lemon1 #aja ,yorkshire1 #ajb nuns' butter1 #ajb dried peach1 #ajb cranberry1 #ajc wine1 #ajc cream1 #ajd vegetable1 #ajd tomato mustard1 #aje egg1 #aje drawn butter1 #aje onion sauce1 #ajf mint1 #ajf mushroom1 #ajf parsley1 #ajg caper1 #ajg haslet1 #ajg horse-radish1 #ajg ,french tomato1 #ajh oyster1 #ajh tomato1 #ajh ,,pickles4 ,pickled peppers1 #aji mushrooms1 ,no4 #a1 #aaj ,no4 #b1 #aaj onions1 #aaa eggs1 #aaa ,chow chow1 #aab ,pickled walnuts1 #aab peaches1 #aac beans1 #aac mangoes1 #aad cucumbers1 #aae beets1 #aag cherries1 #aag ,tomato catsup1 ,no4 #a1 #aag ,no4 #b1 #aah ,mushroom catsup1 #aai ,walnut #aai ,pickled nasturtiums1 #aai tomatoes1 #abj ,,pastry4 ,puff paste1 #aba ,plain #abb ,common paste1 #abb ,lemon pudding1 ,no4 #a1 #abb ,no4 #b1 #abc ,orange cheese-cake1 #abc ,lemon #abd ,curd #abe ,cottage #abe ,indian florendines1 #abf ,rice #abf ,orange pudding1 #abg ,almond #abg ,cocoa-nut pudding1 ,no4 #a1 #abh ,no4 #b1 #abh ,apple pudding1 ,no4 #a1 #abi ,no4 #b1 #acj ,plain apple pudding1 ,no4 #c1 #acj ,pumpkin ,no4 #a1 #aca ,no4 #b1 #aca ,quince pudding1 #acb ,french custard pudding1 #acc ,potato pudding1 #acc ,sweet potato pudding1 #acd ,cranberry tarts1 #acd ,rhubarb tarts1 #acd ,ripe peach pie1 #acd ,peach pot-pie1 #ace ,quince pie1 #ace ,plum pie1 #ace ,quince dumplings1 #acf ,peach #acf ,apple #acf ,cherry pie1 #acg ,rhubarb pie1 #acg ,,sweet ,,dishes4 ,guernsey pudding1 #acg ,eve's #ach ,french #aci ,sago #aci ,french bread pudding1 #adj ,green corn #ada ,rice cup #ada ,newcastle #ada ,peach baked #adb ,farmer's apple #adb ,rice ,no4 #a1 #adc ,no4 #b1 #adc ,boiled rice #add ,rice pudding1 with fruit1 #add ,rice cups1 #add ,plum pudding1 #ade ,boiled ,no4 #a1 #ade ,no4 #b1 #adf ,indian boiled pudding1 #adf baked #adg ,oxford pudding1 #adh ,college #adi ,blanc mange1 #aej ,clear blanc mange1 #aej ,charlotte de ,russe1 #aea ,peach ,charlotte1 #aeb ,savoy #aeb ,cherry #aec ,rice milk1 #aec ,rice flummery1 #aed ,apple floating island1 #aed ,floating island1 #aee ,whips1 #aee ,syllabub1 #aef ,vanilla cup custard1 #aef ,hasty pudding1 or farmer' rice1 #aef ,spanish fritters1 #aeg ,apple #aeg ,orange #aeh ,german puffs1 #aeh ,snow custard1 #aei ,boiled custard1 #aei ,baked pears1 #afj ,stewed cherries1 #afj ,baked apples1 #afj ,blackberry mush1 #afj ,rice dumplings1 #afa ,glazed currants1 #afa strawberries1 #afb ,stewed ripe peaches1 #afb ,cold custard1 #afb ,apple cream1 #afc ,,tea ,,cakes4 ,short cake1 #afc ,muffins1 #afd ,hard biscuits1 #afd ,yorkshire biscuits1 #afe ,potato rolls1 #afe ,brentford rolls1 #aff ,french #aff ,parsnip cake1 #afg ,maryland biscuits1 #afg ,waffles1 #afh without yeast1 #afi ,buckwheat cakes1 #afi ,rye batter cakes1 #agj ,guernsey buns1 #agj ,tottenham muffins1 #aga ,crumpets1 or flannel cakes1 #aga ,scotch crumpets1 #agb ,indian fritters1 #agb ,indian slappers1 #agc pone1 #agd ,johnny or journey cake1 #agd ,indian light cake1 #age muffins1 ,no4 #a1 #age ,no4 #b1 #agf meal breakfast cakes1 #agf ,milk biscuits1 #agg ,sally ,lunn1 ,no4 #a1 #agh ,no4 #b1 #agh ,water toast1 #agi ,milk #agi ,mush cakes1 #agi ,rice waffles1 #ahj ,buttermilk cakes1 #ahj ,indian ,metland1 #aha ,cream-of-tartar cakes1 #aha ,,cakes4 ,fruit or plum cake1 ,no4 #a1 #ahc ,no4 #b1 #ahd ,new ,york plum cake1 #ahe ,pound-cake1 ,no4 #a1 #ahf ,no4 #b1 #ahg ,common pound-cake1 #ahg ,cocoa-nut pound-cake1 #ahh ,indian #ahi ,loaf cake1 #ahi ,bristol loaf-cake1 #aij ,indian #aia ,almond cake1 #aia ,sponge ,no4 #a1 #aib ,no4 #b1 #aic ,no4 #c1 #aic ,jumbles1 #aid ,spanish jumbles1 #aid ,plain #aie ,cocoa-nut #aie ,ginger fruit cake1 #aif cup #aif nuts1 #aig bread1 ,no4 #a1 #aih ,no4 #b1 #aih ,boston ginger-bread1 #aih ,common #aii ,plain #aii ,soda biscuit1 #bjj ,kisses1 or cream-cakes1 #bjj ,sugar cake1 #bja ,federal #bjb ,white cup-cake1 #bjb ,german #bjc ,seed cake1 #bjc ,currant cake1 #bjd ,rock #bjd ,election #bje ,devonshire cakes1 #bje ,scotch cake1 #bjf ,crullers1 #bjf ,dutch loaf1 #bjg ,rice cup-cake1 #bjh ,cocoa-nut cakes1 #bjh ,spanish buns1 #bji ,buns1 #bji ,dough-nuts1 #baj ,macaroons1 #baa ,lady cake1 #baa ,composition cake1 #bab ,scotch loaf1 #bac ,french cake1 #bac ,travelers' biscuit1 #bae ,light sugar biscuits1 #bae ,plain cup-cake1 #baf ,apees1 #bag ,shrewsbury cake1 #bag ,dover biscuits1 #bah ,washington cake1 ,no4 #a1 #bah ,no4 #b1 #bai ,sugar biscuits1 #bbj ,,preserves4 ,calf's-foot jelly1 #bbb ,fox-grape #bbb ,cranberry ,no4 #a1 #bbc ,no4 #b1 #bbd ,orange #bbd ,strawberry #bbe ,currant #bbe ,quince #bbf marmalade1 #bbg ,peach #bbg ,preserved pears1 #bbg quinces1 #bbh pine-apple1 #bbh peaches1 #bbi fresh figs1 #bcj citron melon1 #bcj green-gages1 #bca plums1 #bcb ,strawberry jam1 #bcb ,cherry #bcb ,raspberry #bcc ,blackberry #bcc ,green-gage #bcc ,plum #bcc ,pine-apple #bcc ,brandy grapes1 #bcc peaches1 #bcd ,,sick4 ,sago milk1 #bcd ,orgeat1 #bce ,stewed prunes1 #bce ,cocoa1 #bce ,egg and wine1 #bcf ,sago pudding1 for invalids1 #bcf ,tapioca pudding1 #bcf ,arrow-root pudding1 for invalids1 #bcf ,pudding for the convalescent1 #bcj ,indian gruel1 #bcg ,egg and milk1 #bcg ,sugared orange1 #bch lemons1 ,no4 #a1 #bch ,no4 #b1 #bci ,mulled wine1 #bci cider1 #bci ,vegetable soup1 #bdj ,carrageen1 or ,irish moss1 #bdj ,arrow-root1 #bda ,macaroni1 #bda ,lemonade1 for an invalid1 #bda ,oat-meal gruel1 #bdb ,baked pudding1 for invalids1 #bdb ,chicken broth1 #bdb ,pap of unbolted flour1 #bdc grated #bdc ,sweet-breads1 for invalids1 #bdc ,panada1 ,no4 #a1 #bdd ,no4 #b1 #bdd ,ground rice1 ,no4 #a1 #bde ,no4 #b1 #bde ,mustard whey1 #bde ,wine #bdf ,vinegar #bdf ,rennet #bdf ,tamarind #bdg ,potato jelly1 #bdg ,port wine jelly1 #bdg ,tapioca #bdh ,hartshorn #bdh ,rice #bdh ,jelly of gelatine1 #bdi ,slippery-elm tea1 #bdi ,flax-seed #bej ,veal #bej ,beef #bej ,essence of beef1 #bea ,mutton tea1 #bea ,chicken #bea ,gum-arabic water1 #bea ,tamarind #beb ,grape #beb ,mulled #beb ,apple #beb ,barley #bec ,toast1 water1 #bec ,almond #bec ,,miscellaneous4 ,lemon ,syrup1 ,no4 #a1 #bed ,no4 #b1 #bed ,ginger #bee ,brandy cherries1 #bee ,to preserve eggs during winter1 #bee ,blackberry cordial1 #bef ,raspberry brandy1 #bef ,currant shrub1 #bef ,raspberry shrub1 #beg ,cherry bounce1 #beg ,mixture for salting butter1 #beg ,egg-nog1 #beg ,minced meat1 #beh ,sandwiches1 #bei ,wine sangaree1 #bei ,porter #bei ,poached eggs1 #bfj ,plain omelette1 #bfj ,ham #bfj ,bread #bfa ,tomato #bfa ,browned flour1 #bfb ,dried cherries for pies1 #bfb apples #bfc peaches #bfc pumpkin #bfc ,to prepare salratus1 #bfd ,lemonade1 #bfd ,punch1 #bfd ,macaroni1 #bfe ,indian mush1 #bfe ,fried #bff ,welsh rabbit1 #bff ,mint julep1 #bff ,milk punch1 #bfg ,cottage cheese1 #bfg ,to prepare rennet1 #bfg cure hams1 #bfh prepare apples for pies1 #bfh cure dried beef1 #bfi beef and hams1 #bfi shad1 #bgj roast coffee1 #bgj ,coffee1 #bga ,chocolate1 #bga ,tea1 #bgb ,to make yeast1 #bgb ,potato yeast1 #bgc ,bread1 #bgc ,potato bread1 #bgd ,mush bread1 #bge ,rye #bge ,dyspeptic bread1 #bge ,fried #bge ,common mustard1 #bgf ,icing for cakes1 #bgf ,to dry herbs1 #bgf ,raspberry vinegar1 #bgg ,celery #bgg ,pepper #bgg ,molasses candy1 #bgh ,gooseberry pie1 #bgh ,ripe currant pie1 #bgi ,green #bgi ,apple butter1 #bgi ,jelly cake1 ,no4 #a1 #bhj ,no4 #b1 #bha ,honey ,no4 #a1 #bhb ,no4 #b1 #bhb ,citron #bhc ,vanilla kisses1 #bhd cake1 #bhd ,ginger pound-cake1 #bhe ,currant biscuits1 #bhf ,plain crullers1 #bhf ,to make butter1 #bhg ,queen cake1 #bhh ,index1 #bia ,,table ,,of ,,weights ,,and ,,measures4 ,for the convenience of those who have no scales and weights1 the following table has been arranged4 ,the measures correspond as nearly as possible with the weight of the different articles specified4 ,these measures will answer for all the plainer cakes1 c but greater accuracy is necessary for the richer kinds4 ,,avoirdupois is the weight employed in this table4 ,sixteen ounces are one pound4 ,eight ounces are half a pound4 ,four ounces are a quarter of a pound4 ,white sugar1 7pulverized7 four gills and a half1 equal one pound4 ,light brown sugar1 three half pints1 equal one pound4 nine heaping table spoonsful1 equal one pound4 ,wheat flour1 one quart and one table spoonful1 equal one pound4 fifteen heaping table spoonsful1 equal one pound4 ,ten eggs1 equal one pound4 ,fine ,indian meal1 one quart1 equals one pound five ounces4 ,coarse one quart1 equals one pound nine ounces4 ,butter1 one common sized tea-cup holds a quarter of a pound4 ,spices1 7ground7 two large table spoonsful1 equal one ounce4 ,nutmegs1 7whole7 seven common sized1 equal one ounce4 ,,liquid ,,measure4 ,two gills are half a pint4 ,four gills are one pint4 ,two pints are one quart4 ,four quarts are one gallon4 ,six common table spoonsful equal one gill4 ,one wine glassful equals half a gill4 ,one common sized tumblerful equals half a pint4 ,,the ,,national ,,cook ,,book4 ,,soups4 ,all soups are better to be made with fresh uncooked meat1 as that which has been cooked once has lost much of its flavor and nearly all its juices4 ,it is therefore better economy to hash or spice your cold meat1 and buy fresh for soup4 ,soup should not boil very hard1 as that has a tendency to toughen the meat4 ,fat meat is not so proper nor healthy for soup as the leaner parts of the finest meat4 ,the fat does not impart much flavor1 and is not palatable4 ,soup may be kept till the next day2 before it is heated over again1 skim off the cake of fat which congeals on the top4 ,it is often preferred one day old to the day it is cooked4 ,,beef ,,soup4 #a4 ,crack the bone of a shin of beef1 and put it on to boil in one quart of water to every pound of meat1 and a large tea spoonful of salt to each quart of water4 ,let it boil two hours1 and skim it well4 ,then add four turnips pared and cut in quarters1 four onions pared and sliced1 two carrots scraped and cut in slices1 one root of celery cut in small pieces1 and one bunch of sweet herbs2 which should be washed and tied with a thread1 as they are to be taken out when the soup is served4 ,when the vegetables are tender1 take out the meat1 strain off the soup and return it to the pot again1 thicken it with a little flour mixed with water2 then add some parsley finely chopped1 with more salt and pepper to the taste1 and some dumplings1 made of a tea spoonful of butter to two of flour1 moistened with a little water or milk4 ,drop these dumplings into the boiling soup2 let them boil five minutes and serve them with the soup in the tureen4 ,noodles may be substituted for the dumplings4 ,for directions for making them see ,no #aa4 ,,veal ,,soup4 #b4 ,take a knuckle of veal1 put it in a pot with four quarts of water1 and add a tea spoonful of salt to each quart4 ,pare and slice three onions1 four turnips1 two carrots1 a bunch of sweet herbs1 and a small portion of celery4 ,let the veal boil one hour1 then add the above vegetables4 ,when they are tender1 strain the soup4 ,put it in the pot it was boiled in1 thicken the soup with some flour mixed smoothly with a little water1 and add a little parsley finely chopped4 ,make some dumplings of a tea spoonful of butter to two of flour1 and milk or water enough to make a very soft dough4 ,drop them into the boiling soup4 ,they should be about as large as a hickory-nut1 when they are put in4 ,if noodles are preferred1 they may be put in and boiled ten minutes4 ,for directions for making them see ,no4 #aa4 ,dish the meat with the vegetables around it4 ,drawn butter may be served with it1 or any other meat sauce4 ,,pepper-,,pot4 #c4 ,cut in small pieces four pounds of tripe1 put it on to boil in as much water as will cover it1 allowing a tea spoonful of salt to every quart of water4 ,let it boil three hours1 then have ready four calves feet1 which have been dressed with the skin on4 ,put them into the pot with the tripe and add as much water as will cover them2 also four onions sliced1 and a small bunch of sweet herbs chopped finely4 ,half an hour before the pepper-pot is done add four potatoes cut in pieces2 when these are tender add two ounces of butter rolled in flour1 and season the soup highly with cayenne pepper4 ,make some dumplings of flour and butter and a little water--drop them into the soup2 when the vegetables are sufficiently soft1 serve it4 ,the calves feet may be served with or without drawn butter4 ,any kind of spice may be added4 ,if allspice or cloves are used1 the grains should be put in whole4 ,,chicken ,,soup4 #d4 ,wash a fine large chicken1 put it in a pot and cover it with water with a little salt4 ,pick and wash two table spoonsful of rice1 a bunch of sweet herbs1 washed1 and tied with a thread1 two onions1 and a little celery cut fine4 ,add these to the chicken as soon as it begins to boil4 ,when the chicken is tender add a small bunch of parsley finely minced2 let it boil a few minutes and then serve it4 ,season with pepper and salt to the taste4 ,serve the chicken with drawn butter4 ,some like allspice in this soup4 ,if you should like it add a tea spoonful of the whole grains4 ,noodles or dumplings may be substituted in place of the rice4 ,to make noodles see ,no4 #aa4 ,the dumplings are made with a tea spoonful of butter1 two of flour1 and water enough to form a soft dough4 ,take a tea spoonful of the dough and drop into the boiling soup4 ,let them boil a few minutes4 ,pearl barley may be used instead of rice4 ,,lamb ,,soup4 #e4 ,take a neck and breast of lamb1 wash it1 and to each pound of meat add a quart of water1 and a tea spoonful of salt4 ,pare and slice two onions1 two carrots1 four turnips1 two or three potatoes and a bunch of sweet herbs4 ,add all these to the meat after it has boiled one hour4 ,if in the proper season add three or four tomatoes or half a dozen ochras4 ,when the vegetables are done1 take out the meat1 and add some flour mixed to a smooth paste with a little water4 ,noodles or dumplings may be added1 as for beef soup4 ,some thicken lamb soup with a little rice put in the pot with the lamb4 ,,oyster ,,soup4 #f4 ,take one hundred oysters out of the liquor4 ,to half of the liquor add an equal quantity of water4 ,boil it with one tea spoonful of crushed allspice1 a little mace1 some cayenne pepper and salt4 ,let it boil twenty minutes1 then strain it1 put it back in the stew pan and add the oysters4 ,as soon as it begins to boil1 add a tea cupful of cream1 and a little grated cracker rubbed in one ounce of butter4 ,as soon as the oysters are plump1 serve them4 ,,clam ,,soup4 #g4 ,wash the shells of the clams and put them in a pot without any water4 ,cover the pot closely to keep in the steam2 as soon as the clams are opened which will be in a few minutes1 take them out of the shells and proceed as directed for oyster soup4 ,,green ,,corn ,,soup4 #h4 ,put on a knuckle of veal to boil in three quarts of water1 and three tea spoonsful of salt4 ,cut the corn off of one dozen ears1 and put it on to boil with the veal4 ,when the veal is tender the soup is done4 ,then roll an ounce of butter in flour and add to it before it is served4 ,if the fire has been very hot and the water has boiled away too much1 a little more may be added4 ,,pea ,,soup4 #i4 ,this is made in the same manner as the green corn soup1 only the peas must not be put in till about half an hour before the meat is done4 ,a quart of peas will be requisite to make a dish of soup4 ,,succotash4 #aj4 ,one quart of green corn cut off the cob1 one quart of lima beans1 and two pounds of pickled pork4 ,if the pork should be very salt1 soak it an hour before it is put on to boil4 ,put the pork on to boil and let it be about half cooked before the vegetables are put in4 ,then put in the corn 7which must be cut off the cob7 and the beans2 let them boil till they are tender4 ,take all up1 put the meat on a dish and the vegetables in a tureen4 ,it should be a very thick soup when done4 ,,to ,,make ,,noodles ,,for ,,soup4 #aa4 ,beat up an egg and to it add as much flour as will make a very stiff dough4 ,roll it out in a thin sheet1 flour it1 and roll it up closely1 as you would do a sheet of paper4 ,then with a sharp knife cut it in shavings about like cabbage for slaw2 flour these cuttings to prevent them from adhering to each other1 and add them to your soup whilst it is boiling4 ,let them boil ten minutes4 ,,fish4 ,fish should always be perfectly fresh when cooked4 ,to select fresh ones observe the eyes2 if they have a bright life-like appearance the fish is fresh2 if1 on the contrary1 the eyes are sunken and dark colored1 and have lost their brilliancy1 they are certainly stale4 ,some judge by the redness of the gills1 but they are sometimes colored to deceive customers4 ,crabs should be of a dark green color1 and when fresh from the water are always very lively1 the same remarks hold good with regard to lobsters4 ,if the tail of the lobster will return to its former position when pulled out1 the lobster is fresh4 ,never buy a clam or oyster if the shells are parted4 ,if the valves are tightly closed the oyster is fresh4 ,,boiled ,,rock4 #ab4 ,scale a rock1 take out the eyes and gills1 draw it and wash it well4 ,flour a cloth1 wrap the fish in it1 and boil it in plenty of water strongly salted4 ,a common sized fish requires about half a large tea cupful of salt4 ,place your fish kettle over a strong fire1 and when the water boils put in the fish4 ,let it boil hard twenty minutes4 ,take it out of the cloth carefully1 place it on your fish dish and send it to the table4 ,have egg sauce in a sauce boat4 ,mashed potatoes are an accompaniment to boiled fish4 ,garnish the dish with green parsley4 ,if any of the boiled fish should be left from dinner it may be spiced as shad1 and makes an excellent relish for breakfast or tea4 ,,fried ,,rock4 #ac4 ,clean and score your fish2 wash and wipe them dry2 season well with cayenne pepper and salt4 ,let them stand at least one hour before they are cooked1 that the seasoning may have time to penetrate them4 ,have ready a pan of hot lard1 dredge flour over your fish1 put them in the pan and fry them slowly1 that they may be done through4 ,they should be of a handsome brown on both sides4 ,all pan fish are fried in the same way4 ,,boiled ,,cod4 #ad4 ,soak a dried cod for three hours in cold water2 scrape and wash it very clean2 then put it on to boil in as much cold water as will cover it4 ,let it boil half an hour4 ,drain it on your fish dish1 and serve it with mashed potatoes1 drawn butter1 or egg sauce1 and eggs boiled hard4 ,the castor should contain cayenne pepper1 mustard1 sweet oil1 pepper1 vinegar1 and catsup4 ,,cod ,,fish ,,cakes4 #ae4 ,boil a piece of salt cod2 take out all the bones1 and mash with it equal quantities of mashed potatoes4 ,season it with pepper and salt to your taste2 then add as much beaten egg as will form it into a paste4 ,make it out into thin cakes1 flour them1 and fry them of a light brown4 ,,spiced ,,shad4 #af4 ,one large shad1 ,two table spoonsful of salt1 ,three tea spoonsful of cayenne pepper1 ,two table spoonsful of whole allspice1 ,as much vinegar as will cover it4 ,split the shad open1 rub over it two table spoonsful of salt1 and let it stand several hours4 ,have ready a pot with boiling water in it sufficient to cover the shad1 allowing a tea spoonful of salt to every quart of water4 ,boil it twenty minutes4 ,take it out of the water1 drain it1 bruise your allspice just so as to crack the grains4 ,sprinkle over your shad the allspice and pepper1 and cover it with cold vinegar4 ,,boiled ,,shad4 #ag4 ,clean your shad1 wash it and wipe it1 flour it well1 wrap it in a cloth1 and put it into a large vessel of boiling water with a great deal of salt4 ,it will require about twenty minutes to cook it4 ,serve it with egg sauce1 or rich drawn butter4 ,,fried ,,shad4 #ah4 ,cut your shad in half1 wash it and wipe it dry1 score it and season with cayenne pepper and salt1 dredge flour over it1 and fry it in hot lard4 ,when done1 put the two halves together1 that it may assume the appearance of a whole fish4 ,,broiled ,,shad4 #ai4 ,split your shad down the back1 wash it and season it well with salt4 ,have your gridiron heated1 grease the bars1 put on the shad and broil it slowly till quite done4 ,it should be of a fine brown on both sides4 ,if designed for the dinner table1 after having basted it well with butter on both sides1 fold it over1 that it may assume its original form1 and serve it4 ,,baked ,,shad4 #bj4 ,open your shad by cutting it down the back1 wash it well and wipe it dry1 score it and season it with cayenne pepper and salt2 put it in a pan with two ounces of butter cut in small pieces1 put a few pieces of butter in the bottom of the pan and the remainder on the shad1 add two table spoonsful of water4 ,place it in a very moderate oven and let it stand three or four hours4 ,,shad ,,roasted ,,on ,a ,,board4 #ba4 ,take a piece of clean oak board about three inches thick1 and two feet square1 stand it before the fire till the board is very hot1 indeed almost charred4 ,have your shad split down the back1 cleaned1 washed1 wiped dry1 and seasoned with salt2 fasten it to the hot board with a few small nails2 the skin side should be next the board1 place the board before the fire with the head part down2 as soon as the juices begin to run1 turn it with the tail down2 it should be turned frequently in order to retain the juices4 ,when done butter it and serve it hot4 ,send it to the table on the board4 ,this is the receipt for baking shad at the ,philadelphia fish house4 ,,potted ,,shad1 ,no4 #a4 #bb4 ,cut a shad in six or eight pieces1 wash and wipe it dry4 ,mix one dessert spoonful of ground allspice1 half a table spoonful of black pepper1 and half a table spoonful of salt--sprinkle a portion of this seasoning over each piece of shad4 ,put them into a stone jar with enough good cider vinegar to cover them2 cover the jar with a clean cloth1 and over this tie closely several thicknesses of brown paper to keep in the steam2 set it in a moderate oven and let it remain twelve hours4 ,this is very good1 but the fish is dark colored4 ,when potted according to ,no4 #b1 it retains its whiteness4 ,,potted ,,shad1 ,no4 #b4 #bc4 ,cut a shad in about half a dozen pieces1 wash it and wipe it dry4 ,mix together two table spoonsful of whole allspice and one table spoonful of whole black pepper2 put one table spoonful and a half of salt over the shad the evening before it is to be potted1 the next morning sprinkle over it a half a tea spoonful of cayenne pepper4 ,place the shad in a stone jar1 and over each layer throw a portion of the grains of pepper and allspice1 cover it with vinegar and set it in a moderate oven for twelve hours4 ,,halibut4 #bd4 ,cut it in slices about a quarter of an inch thick2 wash and dry them1 season with cayenne pepper and salt2 have ready a pan of hot lard and fry your fish in it till of a delicate brown on both sides4 ,some dip the cutlets in beaten egg and then in bread crumbs and fry it4 ,when done in this manner it should be cut rather thinner than according to the first method4 ,or1 heat your gridiron1 grease the bars1 season your fish with cayenne pepper and salt1 and broil it till of a fine brown color4 ,lay it on a dish and butter it4 ,,cat ,,fish4 #be4 ,cut each fish in two parts1 down the back and stomach2 take out the upper part of the back bone next the head2 wash and wipe them dry1 season with cayenne pepper and salt1 and dredge flour over them2 fry them in hot lard of a nice light brown4 ,some dress them like oysters2 they are then dipped in beaten egg and bread crumbs and fried in hot lard4 ,they are very nice dipped in beaten egg1 without the crumbs1 and fried4 ,,potted ,,herring4 #bf4 ,clean your herring1 wash them well and wipe them dry2 then rub each one with salt and cayenne pepper2 place in your jar a layer of herring1 then some grains of allspice1 half a dozen cloves1 and two or three blades of mace2 then put in another layer of herring1 and so on till all are in2 cover the herring with cold vinegar1 tie up the jar closely with several thicknesses of paper1 and set it in the oven after the bread has been drawn out2 let it remain there all night4 ,as soon as they become cold they will be fit for use4 ,,shell ,,fish4 ,,pickled ,,oysters4 #bg4 ,take one hundred oysters out of their liquor1 and add to them as much water as there was liquor4 ,put them over the fire1 with salt to the taste1 skim them1 and as soon as they boil take them off4 ,have ready in a pan one gill of vinegar1 one table spoonful of allspice1 one table spoonful of pepper grains1 a little cayenne pepper and mace1 half a gill of pepper vinegar and half a gill of common vinegar4 ,they should be pickled the day before they are to be eaten4 ,after standing a few hours1 if a scum should have risen on them1 take out the oysters and strain the liquor4 ,about six hours before they are to be served1 slice a lemon and add to them4 ,,fried ,,oysters4 #bh4 ,select the largest oysters for frying4 ,take them out of their liquor with a fork1 and endeavor in doing so1 to rinse off all the particles of shell which may adhere to them4 ,dry them between napkins2 have ready some grated cracker1 seasoned with cayenne pepper and salt4 ,beat the yelks only of some eggs1 and to each egg add half a table spoonful of thick cream4 ,dip the oysters1 one at a time1 first in the egg then in the cracker crumbs1 and fry them in plenty of hot butter1 or butter and lard mixed1 till they are of a light brown on both sides4 ,serve them hot4 ,,stewed ,,oysters1 ,no4 #a4 #bi4 ,take one hundred large oysters1 add to them a quarter of a pound of butter1 with salt1 black and red pepper to the taste4 ,stew as fast as possible for three minutes4 ,serve them hot4 ,,stewed ,,oysters1 ,no4 #b4 #cj4 ,rinse one hundred oysters1 and put them in a stew pan with the water which adheres to them2 season them with salt and cayenne pepper1 and a very little mace4 ,as soon as they begin to boil pour in half a pint of cream1 and stir in half an ounce of butter rolled in a little grated cracker4 ,let them boil once and serve them hot4 ,,scalloped ,,oysters4 #ca4 ,drain your oysters1 and season them with salt and cayenne pepper2 crumb some stale bread1 and season it with salt and pepper4 ,to each gill of the bread crumbs add one hard boiled egg1 finely chopped2 butter a deep dish1 strew in a layer of egg and crumbs1 then a layer of the oysters1 with some lumps of butter on them1 then more crumbs1 and so on till all are in4 ,put a cover of crumbs on the top4 ,bake this in a tolerably quick oven and serve it hot4 ,,oyster ,,fritters4 #cb4 ,drain the oysters and wipe them dry2 season them with salt1 if they are not salt enough2 make a batter in the proportion of a pint of milk to three eggs1 and flour to thicken it2 beat the yelks till they are very thick1 stir in the milk and as much flour as will make a batter1 but not a very thick one2 add a pinch of salt1 beat the whole very hard1 whisk the whites to a stiff dry froth and stir them in gently at the last4 ,put a small spoonful of the batter in a pan of boiling lard1 then lay an oyster on the top1 and over this put a little more batter2 when they are brown on both sides1 put them on a dish and send them to the table hot4 ,,oyster ,,pie4 #cc4 ,take one hundred oysters out of their liquor1 one at a time1 so as to free them from any portions of the shell which might adhere to them4 ,drain and place them between clean napkins in order to dry them perfectly2 pour off half the liquor into a stew-pan1 salt it to your taste1 stir in one gill of cream1 one ounce and a half of butter rolled in grated cracker1 and a little cayenne pepper2 boil two eggs hard1 chop them up1 and mix them with as many bread crumbs as will cover the top of your pie2 season the bread and egg with cayenne pepper and salt1 make a rich paste1 line the sides of your pie dish1 put in the oysters1 pour the hot liquor over them1 strew the bread crumbs on the top1 cover the whole with a lid of paste1 cut an opening in the centre of the top crust1 and ornament it with flowers or leaves made of the paste1 bake it and serve it hot4 ,as soon as the crust is done take the pie out of the oven4 ,,roasted ,,oysters4 #cd4 ,wash the shells perfectly clean1 put them in pans and set them in the oven1 or place them in rows on the top of your kitchen range4 ,those who live in the country1 and have large wood fires1 may roast them nicely on their hot hearth stone4 ,take them up as soon as the shells begin to open1 before the liquor is lost2 have ready a hot vegetable dish1 take out the oysters and serve immediately4 ,or1 the upper shell may be taken off1 and the oysters placed on broad dishes in the other shell4 ,the dishes must be well heated as the oysters should be eaten hot4 ,each person dresses his oysters on his plate4 ,,oyster ,,omelette4 #ce4 ,eight oysters chopped fine1 ,six eggs1 ,a wine glassful of flour1 ,a little milk1 ,pepper and salt to the taste4 ,beat the eggs very light1 add the oysters and the flour1 which must be mixed to a paste with a little milk2 pepper and salt to the taste4 ,fry it in hot butter1 but do not turn it2 as soon as it is done slip it on a dish and serve it hot4 ,the above is the usual mode of preparing oyster omelette2 but the better way is to put your oysters in a stew pan1 set them over the fire1 and the moment they begin to boil take them out1 drain them and dry them in a napkin4 ,they are not so watery when prepared in this manner1 and consequently will not dilute the beaten egg as much as the former mode4 ,when they are cold mince them and proceed as above4 ,,stewed ,,clams4 #cf4 ,wash the clams1 put them in a pot and cover them closely2 set them near the fire1 and as soon as they begin to open take them out of the shell2 drain them1 and to a pint of clams add half a pint of water1 one ounce of butter rolled in flour1 cayenne pepper and salt to the taste2 let them stew ten minutes4 ,just before they are to be dished add one gill of cream4 ,,clam ,,fritters4 #cg4 ,wash your clam shells1 put them in a pot with the water only which adheres to them1 cover the pot closely1 and as soon as they open take them out of the shell4 ,take out the hard part and cut the remainder in half1 and season them with pepper and salt2 beat the yelks of four eggs very light1 add to them a pint of milk1 a little salt1 and flour enough to form a batter2 whisk the whites very dry and add them at the last4 ,have ready a pan of hot lard1 put in a spoonful of the batter1 lay on the top two or three pieces of the clams1 then cover them with a little more of the batter4 ,fry them on both sides and serve them hot4 ,the small sand clams are the best kind4 ,,fried ,,clams4 #ch4 ,wash your clams before they are opened2 place them in a vessel without any water4 ,cover the vessel closely and as soon as they open their mouths take them out of the shell4 ,dry them in a napkin1 season them with cayenne pepper and salt if necessary1 and fry them in butter4 ,or1 they may be fried in egg and bread crumbs as oysters4 ,,terrapins4 #ci4 ,put the terrapins on in boiling water and let them boil ten minutes1 take them out and with a coarse cloth rub all the skin off the head1 neck1 and claws1 also the thin shell that may come loose4 ,then boil them in clean water1 with a little salt in it1 until the claws are perfectly soft4 ,the time of boiling depends very much on the age of the terrapin2 some take three hours4 ,when they are soft1 open them carefully1 take out the sand bag1 the spongy part1 and the gall1 which you must not break4 ,cut all the remainder of the terrapin in small pieces1 put them in a stew pan1 and to each large terrapin take a quarter of a pound of butter1 one wine glass of ,sherry or ,madeira wine1 salt1 black and red pepper1 and mustard1 to suit the taste1 also to each terrapin1 the yelks of two hard boiled eggs1 mashed to a paste1 with a little butter4 ,mix the whole together1 and stew fifteen minutes4 ,send them to the table hot4 ,,boiled ,,crabs4 #dj4 ,have a large pot of water strongly salted1 let it boil hard1 put in your crabs and boil them for twenty minutes4 ,if the water should cease boiling the crabs will be watery4 ,take them out1 break off the claws1 wipe the shells very clean1 also the large claws4 ,when cold1 place them on a dish with the large claws around it4 ,the claws should be cracked before they are sent to the table4 ,the small ones are not generally eaten4 ,,soft ,,crabs4 #da4 ,prepare your crabs by removing the spongy part1 and sand bag4 ,wipe them very clean and fry them in some hot lard and butter mixed4 ,when they are a fine yellow brown on both sides1 place them on a dish and send them to the table hot4 ,,boiled ,,lobster4 #db4 ,lobsters1 as well as crabs1 should be boiled in strong salt and water4 ,have your pot of water boiling hard1 put in your lobsters and boil them for half an hour1 or if they are very large1 a little longer4 ,take them out of the pot and when they have drained1 open them1 extract the meat carefully1 and send it to the table cold4 ,lobster is usually dressed at the table with mustard1 hard boiled eggs1 cayenne pepper1 salt1 vinegar and oil4 ,,lobster ,,salad4 #dc4 ,one large lobster1 ,three table spoonsful of ,french mustard1 or1 ,two dessert spoonsful of common mixed mustard1 ,one gill and a half of vinegar1 ,one gill and a half of sweet oil1 ,the yelks of five hard boiled eggs1 ,salt to the taste1 ,a small tea spoonful of cayenne pepper1 ,the inside leaves of two heads of cabbage lettuce4 ,cut the meat and lettuce in small pieces4 ,boil the eggs hard1 mash the yelks with a wooden or silver spoon1 and oil enough to make them to a smooth paste1 then add the vinegar1 mustard1 pepper1 and salt to the taste4 ,mix this dressing thoroughly with the lobster and lettuce1 and serve it before the salad becomes wilted4 ,,oyster ,,omelette4 #dd4 ,beat four eggs very light4 ,cut the hard part out of eight or a dozen oysters1 according to their size1 wipe them dry1 and cut them up in small pieces1 stir them into the beaten egg and fry them in hot butter4 ,when the under side is brown1 sprinkle a little salt and pepper over the top1 and fold one half over the other4 ,never turn an omelette1 as it makes it heavy4 ,,meats4 ,the finest grained beef is the best1 the flesh is of a fine red1 and the fat a light cream color1 but not yellow2 the fat1 too1 is solid and firm4 ,the lean of mutton should be of a red color1 and the fat white4 ,the lean of veal should be of a light color and the fat white4 ,the skin of pork should be of a light color1 and if young it is tender4 ,the fat should appear firm4 ,a tender goose is known by taking hold of the wing and raising it2 if the skin tears easily1 the goose is tender1 or if you can readily insert the head of a pin into the flesh1 it is young4 ,the same remarks will hold good with regard to ducks4 ,young chickens may be known by pressing the lower end of the breast bone2 if it yields readily to the pressure they are not old1 for in all animals the bones are cartilaginous when young4 ,the breast should be broad and plump in all kinds of poultry1 the feet pliable1 and the toes easily broken when bent back4 ,,roast ,,beef4 #de4 ,the nicest piece for roasting is the rib4 ,two ribs of fine beef is a piece large enough for a family of eight or ten4 ,the lean of beef should always appear of a bright red before it is cooked1 and the fat of a very light cream color4 ,season the beef with salt1 and place it in a roaster before a clear bright fire4 ,do not set it too close at first4 ,as to the time of roasting1 that must be left to the judgment of the cook and the taste of those who are to eat it4 ,if it is preferred quite rare an hour and a half or two hours will cook two large ribs sufficiently1 but if it is to be better done1 it must be cooked a proportionably longer time4 ,whilst the beef is roasting1 baste it frequently with its own gravy4 ,when nearly done1 dredge flour lightly over it so as to brown it4 ,when the meat is taken out1 skim off the fat on the top of the gravy1 and pour the remainder in a pan1 add a little flour1 with salt to the taste1 and some water1 give it one boil1 and serve it in a small tureen or gravy boat4 ,in cold weather the plates should be warmed just before the dinner is served4 ,or1 a small chafing dish placed under each plate4 ,,beef ,a-,,la-,,mode4 #df4 ,a round of beef is the best for this purpose4 ,with a sharp knife cut incisions in the meat about an inch apart1 and within one inch of the opposite side1 season it with pepper and salt according to the size of the piece of meat4 ,make a dressing of butter1 onion1 and bread crumbs1 in the proportion of a pint of crumbs1 one small onion finely chopped1 and an ounce of butter1 with pepper and salt to the taste1 fill the incisions with the dressing1 put the meat in a pot1 with about a pint of water1 and cover it tightly4 ,let it simmer six or eight hours4 ,some stick in a few cloves1 and those who are fond of spice add allspice4 ,when the meat is done1 dish it up and thicken the gravy with a little flour4 ,let it boil once1 and serve it4 ,this is excellent when cold4 ,,beef ,,steaks4 #dg4 ,scrape some fine sirloin steaks1 wipe them with a clean cloth1 heat the bars of your gridiron1 grease them1 and put your steaks over clear coals4 ,turn them frequently by placing a dish over them1 and then quickly turn them1 holding the dish in one hand and the gridiron in the other4 ,in this manner you will preserve the gravy4 ,when done1 season them with pepper and salt2 baste them well with butter1 and add two table spoonsful of water1 with a little salt4 ,send them to the table hot4 ,,fried ,,beef ,,steak4 #dh4 ,season your steaks with salt and pepper1 and fry them in hot lard4 ,when done1 dish them1 add a little flour to the fat they were fried in1 pour in a little water1 and season with pepper and salt to the taste2 give the gravy one boil and pour it over4 ,,smothered ,,steak4 #di4 ,take one dozen large onions1 boil them in very little water until they are tender4 ,pound and wash a beef steak1 season it with pepper and salt1 put it in a pan with some hot beef dripping1 and fry it till it is done4 ,take it out1 put it on a dish1 where it will keep hot4 ,then1 when the onions are soft1 drain and mash them in the pan with the steak gravy1 and add pepper and salt to the taste4 ,put it on the fire and as soon as it is hot1 pour it over the steak and serve it4 ,,baked ,,beef1 ,,and ,,yorkshire ,,pudding4 #ej4 ,rub salt on a nice piece of beef1 put it on bars1 which should fit your dripping pan1 set it in the oven1 with a gill of water in the pan1 and when it is half done1 make the pudding in the following manner3 ,beat four eggs very light2 the yelks in a pan1 the whites in a broad dish4 ,when the yelks are thick stir in a pint of milk1 and as much flour as will make a batter1 but not a thick one4 ,then stir in the whites which must be whisked very dry2 do not heat the batter after the white is in2 lastly stir in a tea spoonful of dissolved carbonate of ammonia4 ,take out the meat1 skim all the fat off the gravy1 pour in the batter and replace the meat2 put all into the oven again1 and cook it till the pudding is done4 ,you should make batter enough to cover your dripping pan about half an inch deep4 ,when the meat is dished1 cut the pudding in squares1 and place it round the dish1 the brown side up4 ,,french ,,stew1 ,no4 #a4 #ea4 ,cut up two pounds of beef1 and add to it a pint of sliced tomatoes4 ,the tomatoes must be peeled4 ,put the meat in a stew-pan and season it well with pepper and salt1 then add your tomatoes and an ounce of butter rolled in flour4 ,cover it closely1 and let it simmer till the beef is tender4 ,it does not require any water as the tomatoes are sufficiently juicy4 ,if the gravy should not be thick enough1 add a little flour mixed with cold water4 ,,french ,,stew1 ,no4 #b4 #eb4 ,cut up one pound of beef in small pieces about an inch square1 pare and slice six onions2 put a layer of the meat and a layer of onions in a stew-pan1 with salt and pepper and a little flour alternately till all is in1 and add half a tea cupful of water2 cover it closely and set it on a slow fire to stew2 when about half done1 if the gravy seems too thin1 add one ounce of butter rolled in flour2 but if it should be thick enough1 add the butter without the flour4 ,when tomatoes are in season two tomatoes may be cut in small pieces and stewed with the meat4 ,cold beef may be cooked in the same manner4 ,,beef ,,stewed ,,with ,,onions4 #ec4 ,cut some tender beef in small pieces1 and season it with pepper and salt1 slice some onions and add to it1 with water enough in the stew-pan to make a gravy2 let it stew slowly till the beef is thoroughly done1 then add some pieces of butter rolled in flour to make a rich gravy4 ,cold beef may be done in the same way1 only the onions must be stewed first and the meat added4 ,if the water should stew away too much put in a little more4 ,,stewed ,,beef',s ,,kidney4 #ed4 ,clear the kidney of all the fat1 cut it in two1 and with a sharp knife cut out the fibre which runs through the middle of it4 ,lay it in a sauce-pan with a very little water and a little salt1 cover it close and let it stew till it is perfectly tender1 then take it up and cut it in small pieces1 season it with pepper1 and more salt if requisite1 and return it to the stew-pan2 let it stew till there are about two spoonsful of gravy remaining in the stew-pan1 then add a piece of butter and a little flour4 ,let it boil once and serve it4 ,,fried ,,beef',s ,,kidney4 #ee4 ,clean all the fat off the kidney1 cut it open and take out the fibre which runs through it2 put it in a stew-pan with a very little water and some salt1 and cook it till it is tender2 then season it with pepper and more salt if required1 flour it and fry it in hot lard1 add a little flour and water to make the gravy4 ,or1 you may broil instead of frying it1 after it has been parboiled4 ,,corned ,,beef4 #ef4 ,one hundred pounds of beef1 ,six pounds of coarse salt1 ,two ounces and a half of saltpetre1 ,one pound and a half of sugar1 ,four gallons of water4 ,mix the above ingredients together and pour over the meat4 ,cover the tub closely4 ,,jewish ,,method ,,of ,,preparing ,,beef ,,for ,,salting4 #eg4 ,take out all the veins4 ,sprinkle with salt and let it lay for half an hour2 wash off all the salt and soak it half an hour in cold water1 drain it and then put it in the pickle as directed above4 ,,boiled ,,corned ,,beef4 #eh4 ,put on the meat in cold water2 allow one quart of water to every pound of meat4 ,the slower it boils the better it will be4 ,for every pound of meat let it boil fifteen minutes2 thus1 a piece of beef weighing twelve pounds should boil three hours4 ,if the beef is to be eaten cold--as soon as it is taken out of the pot immerse it in cold water for a short time1 in order to retain the juices4 ,tongues are boiled in the same manner4 ,,boiled ,,tongue4 #ei4 ,see boiled corned beef1 ,article #eh4 ,,tripe4 #fj4 ,scrape and wash it very clean--put it in a pot with a tea spoonful of salt to every quart of water1 and let it boil till the top of each piece begins to look clear--it requires a great deal of boiling and must be exceedingly soft4 ,when cold cut it in pieces1 season and fry it in egg and bread crumbs like oysters4 ,or1 it may be fried without the egg and crumbs1 and the gravy thickened with a little flour1 and flavored with catsup or vinegar4 ,serve it hot4 ,,roast ,,veal4 #fa4 ,season a breast of veal with pepper and salt2 skewer the sweet-bread firmly in its place1 flour the meat and roast it slowly before a moderate fire for about four hours--it should be of a fine brown but not dry2 baste it with butter4 ,when done put the gravy in a stew-pan1 add a piece of butter rolled in browned flour1 and if there should not be quite enough gravy add a little more water1 with pepper and salt to the taste4 ,the gravy should be brown4 ,,plain ,,veal ,,pie4 #fb4 ,take the best end of a neck of veal1 cut it in pieces1 season it with pepper and salt1 and stew it in just enough water to cover it4 ,when it is nearly done make a rich gravy with some butter rolled in flour1 added to the water it was stewed in4 ,line the sides of a deep pie dish with paste1 put in the meat and pour in the gravy1 roll out a sheet of paste and cover the top2 cut an opening in the centre of the top1 about three inches long1 and another to cross it at right angles2 turn back the four corners and ornament with bars of paste twisted and laid over4 ,set it in the oven1 and when the crust is done send it to the table in the dish it was baked in4 ,,veal ,,pot ,,pie4 #fc4 ,cut up some veal1 the best part of the neck is preferable to any other1 wash and season it with pepper and salt2 line the sides of your pot with paste1 put in the veal with some pieces of paste rolled out and cut in squares1 cut up some pieces of butter rolled in flour and add to it1 pour in as much water as will cover it1 and lay a sheet of paste on the top1 leaving an opening in the centre2 put the lid on the pot and put it over a moderate fire1 let it cook slowly till the meat is done2 place the soft crust on a dish1 then put the meat over it1 and on the top lay the hard crust1 with the brown side up4 ,serve the gravy in a boat4 ,to have the crust of a pot pie brown1 set the pot on a few coals before the fire1 and turn it frequently4 ,,fillet ,,of ,,veal ,a-,,la-,,mode4 #fd4 ,cut deep incisions in the meat about an inch apart1 and season it with pepper and salt4 ,make your dressing with a four cent baker's loaf1 two small onions finely chopped1 and an ounce of butter1 with pepper and salt to the taste2 fill the incisions with this dressing1 put the veal in a pot with three gills of water and cover it tightly4 ,let it cook slowly two hours at least4 ,some prefer a little sweet marjoram or thyme1 finely powdered1 added to the dressing4 ,take out the veal when it is done1 and thicken the gravy with a little flour4 ,,baked ,,fillet ,,of ,,veal4 #fe4 ,make incisions all around the bone as closely as possible1 so as not to touch each other4 ,make a dressing of bread crumbs1 an onion finely chopped1 a little sweet marjoram1 pepper and salt to the taste1 with enough butter to cause the bread crumbs to adhere together2 fill these incisions with the dressing1 season the meat with pepper and salt1 and skewer the strip of fat around it4 ,pour in enough water to cover the bottom of the pan1 put in the rack and place the meat on it2 as the gravy stews away add a little more water1 put it in a cool oven and let it cook three or four hours4 ,when done1 make the gravy with some flour rolled in butter1 and add pepper and salt to the taste4 ,,french ,,stew ,,of ,,veal4 #ff4 ,boil a knuckle of veal in just enough water to cover it1 with a little salt4 ,when the veal is tender pour off the water it was boiled in and save it4 ,cut the veal in small pieces and put it in a pan with the water it was boiled in4 ,add to this two hard boiled eggs1 chopped very fine1 a table spoonful of allspice in grains1 7which should be crushed but not broken fine7 a quarter of a pound of butter1 a little mace and pepper1 and salt to the taste4 ,stir two table spoonsful of flour smoothly in a little water1 and pour into it4 ,set it over the fire1 let it boil for two or three minutes1 pour in two glasses of wine1 and serve it hot4 ,,stewed ,,veal4 #fg4 ,cut a slice of the cutlet in small pieces1 season it with pepper1 salt1 and1 if you prefer it1 a little grated lemon peel and nutmeg4 ,pour in as much water as will nearly cover it1 let it cook slowly till about half done1 then make a rich gravy with some pieces of butter rolled in flour1 and add to the water it was stewed in4 ,,veal ,,cutlets4 #fc4 ,cut the veal in thin slices1 pound and wash it1 then dry it in a clean cloth4 ,beat some egg1 and have ready some bread crumbs1 or grated cracker4 ,season the meat with salt1 pepper1 and a little mace1 dip each slice in the egg1 then in the crumbs1 and fry them in hot lard4 ,they should be brown on both sides4 ,,fried ,,veal ,,with ,,tomatoes4 #fi4 ,cut some veal in thin slices1 season it and fry it of a nice brown4 ,have ready some tomatoes which have been stewed very dry2 pass them through a sieve to take out the seeds4 ,then put them into the pan in which the meat has been fried and add butter enough to make a rich gravy4 ,pour them hot over the veal and serve it4 ,beef is excellent cooked in the same way4 ,,plain ,,fried ,,veal4 #gj4 ,cut the meat in thin slices1 pound and wash them4 ,season with pepper and salt1 and fry them in hot lard1 of a nice brown1 on both sides4 ,when the meat is done stir a little flour into the fat and pour in some water2 set the pan over the fire1 let it boil once1 then pour it over the veal1 and send it to the table4 ,,spiced ,,veal4 #ga4 ,take some of the thick part of a cold loin of veal1 cut it in small pieces1 and pour over as much hot spiced vinegar as will cover it4 ,to half a pint of vinegar put a tea spoonful of allspice1 a very little mace1 salt and cayenne pepper to the taste4 ,,fried ,,sweet-,,breads4 #gb4 ,parboil them in salt and water2 when done1 take them up and dry them in a cloth4 ,with a sharp knife1 cut them in half1 season them with pepper and salt1 and flour them1 fry them in hot lard1 of a light brown4 ,or they may be fried as oysters1 with egg and bread crumbs1 or grated crackers4 ,,stewed ,,sweet-,,breads4 #gc4 ,put them on in very little water with some salt1 when they have cooked slowly for half an hour1 take them out4 ,cut them in small pieces1 and return them to the liquor they were boiled in4 ,make a rich gravy of butter rolled in flour1 and pepper and salt to the taste4 ,mace and nutmeg may be added if preferred4 ,,boiled ,,sweet-,,breads4 #gd4 ,wash and dry them1 and rub them with dry flour and a little salt1 then put them in a stew-pan1 with water sufficient to keep them from burning4 ,when they are tender1 put them in a dish and pour over a rich drawn butter4 ,,spiced ,,calves' ,,feet4 #ge4 ,boil them as directed for fried calves' feet in the following receipt1 and save the liquor they were boiled in4 ,when cold1 cut them in pieces1 and put them in a jar2 take equal portions of the liquor they were boiled in1 and good sharp vinegar2 to every pint of this mixture add a tea spoonful of allspice crushed1 two or three blades of mace1 and salt and cayenne pepper to the taste4 ,heat the vinegar1 liquor1 and spices together1 and pour it hot over the feet4 ,this makes a good dish for tea or breakfast4 ,,fried ,,calves' ,,feet4 #gf4 ,boil them in very little water1 with some salt4 ,there should be no more water than barely sufficient to cook them4 ,when they are tender1 cut them in half1 and place them on a dish to get cold4 ,save the liquor they were boiled in4 ,when they are to be fried season them with pepper and salt1 dredge flour over them and fry them in hot lard or butter4 ,they should be of a handsome brown on both sides when done4 ,put some of the liquor they were boiled in1 in the pan1 and make a rich gravy with some pieces of butter rolled in flour4 ,pour this over the fried feet1 and send them to the table4 ,,fried ,,calves' ,,liver4 #gg4 ,cut the liver in thin slices and lay them in salt and water for several hours1 to draw out all the blood4 ,then season them with pepper and salt1 and fry them in hot lard4 ,when they are done1 thicken the gravy with a little flour1 and add a little water4 ,let it boil once1 pour it over the liver1 and serve it4 ,it should be fried slowly1 or it will be brown on the outside before it is done through4 ,some prefer the liver fried without any gravy made for it4 ,in that case1 lay the slices on the dish and serve4 ,it may be broiled and buttered4 ,,chitterlings1 ,,or ,,calves' ,,tripe4 #gh4 ,wash them and put them on to boil in water enough to cover them1 with a little salt4 ,when they are quite tender1 drain them1 put them on a dish1 and pour over them a rich drawn butter4 ,,roast ,,leg ,,of ,,lamb4 #gi4 ,cut deep incisions round the bone and in the flesh2 make a dressing of bread crumbs1 salt1 pepper1 sweet marjoram1 or summer savory1 and as much butter as will make the crumbs adhere together4 ,fill all the incisions with the dressing1 season the meat with salt and pepper1 put it on the spit and roast it before a clear fire2 when nearly done dredge flour over and baste it with the gravy4 ,skim the fat off the gravy1 and add a little flour1 mixed with water2 let it boil once1 and serve it in a gravy boat4 ,,boiled ,,leg ,,of ,,lamb4 #hj4 ,trim off all the loose fat1 cut off the shank1 wash and wipe it dry2 dredge it with flour and tie it in a clean cloth2 put it in boiling water enough to cover it4 ,the water should be salted in the proportion of two tea spoonsful of salt to a quart of water4 ,let it boil from two to three hours according to its size4 ,serve it with drawn butter or rich parsley sauce1 which ever may be preferred1 and vegetables of any kind which may be in season4 ,,lamb ,,stewed ,,with ,,onions4 #ha4 ,this is a ,french dish4 ,peel some onions1 cut them in slices1 and put them in your stew-pan2 cut off the ends of the chops1 pound them1 and lay them in with the onions and some pepper and salt4 ,put in as much water as will cook them2 let them stew slowly till they are tender1 then add a piece of butter rolled in flour to thicken the gravy4 ,,mutton ,,dressed ,,like ,,venison4 #hb4 ,hang a leg of mutton and let it freeze4 ,then cut from it slices about a quarter of an inch thick1 cook them at the table in a chafing dish with butter and currant jelly1 and salt and pepper to the taste4 ,,mutton ,,chops4 #hc4 ,trim your mutton chops1 take off the loose fat1 and heat your gridiron2 grease the bars1 put on the chops over clear coals1 turn them frequently1 and when done put them in a dish1 butter them well and season with pepper and salt4 ,they may be served with slices of lemon4 ,,mutton ,,chops ,,with ,,lemon4 #hd4 ,wash the chops1 wipe them dry1 grease the bars of your gridiron1 and broil them over hot coals4 ,when they are done lay them on a dish and season them with pepper and salt1 and baste them with butter2 peel and slice lemons1 lay a slice on each chop and send them to the table4 ,this is the ,french method of serving them4 ,,roast ,,pork4 #he4 ,take a nice middle piece of young pork1 separate the joints and crack the bones across the middle1 but do not break the skin1 score it parallel with the ribs1 wash it1 put it on the spit1 with a little water in the bottom of the roaster1 and to five pounds of pork rub in well two tea spoonsful and a half of salt1 two tea spoonsful of sage and one of cayenne pepper4 ,put no flour on it nor baste it while cooking1 as it softens the skin and makes it tough4 ,pour the gravy into a pan1 skim off a part of the fat1 stir in a little flour mixed with cold water1 add some water and let it boil once1 then serve it in a gravy tureen4 ,if it should not be sufficiently seasoned1 add a little more pepper or salt1 as it may require4 ,apple sauce is always served with roast pork4 ,,roast ,,pig4 #hf4 ,prepare the pig by cutting off the feet1 scraping and cleansing the head and ears1 cutting out the tongue and eyes1 and cleaning the throat4 ,wash it perfectly clean and wipe it dry4 ,make a dressing of bread crumbs1 some onions finely chopped1 with salt1 pepper1 and sweet marjoram to the taste1 also butter enough to make the crumbs adhere together4 ,any spice may be added1 and the grating of a lemon1 but many prefer the dressing without spice4 ,rub the pig thoroughly inside with salt1 cayenne pepper1 and powdered sage1 then fill it with the dressing and sew it up4 ,rub the outside with salt1 cayenne pepper and sage1 put it on the spit and place it before a clear1 but not too hot a fire4 ,have a piece of clean sponge tied on a stick1 dip it in melted butter1 and as the skin dries moisten it4 ,a common sized pig takes from three to four hours to roast4 ,an excellent filling may be made of potatoes boiled and mashed instead of the bread4 ,if potatoes are used the dressing will require more butter4 ,roast pig is always served with haslet sauce4 ,for directions for making it see under the head of ,sauces4 ,apple sauce is also thought to be an indispensable accompaniment to roast pig4 ,,stuffed ,,leg ,,of ,,pork4 #hg4 ,make deep incisions in the meat parallel to the bone2 trim it so as to leave the skin longer than the flesh2 then boil some potatoes1 when they are done mash them with a piece of butter1 cayenne pepper1 salt1 and an onion finely chopped and a little rubbed sage4 ,with this dressing fill the incisions1 draw the skin down and skewer it over to keep the dressing from falling out2 season the outside of the meat with salt1 cayenne pepper1 and rubbed sage2 roast it slowly2 when it is done pour the gravy in a pan1 skim off the fat1 and add a little flour mixed with water2 let it boil once4 ,serve it with apple or cranberry sauce4 ,some prefer a dressing made of bread crumbs instead of potatoes4 ,,pork ,,steaks4 #hh4 ,cut the steaks in thin slices1 season them with cayenne pepper1 salt1 and rubbed sage4 ,they may be broiled and buttered1 or fried in hot lard1 with a gravy thickened with a little flour and poured over them4 ,,leg ,,of ,,pork ,,corned ,,and ,,boiled4 #hi4 ,mix salt and sugar together1 in the proportion of a table spoonful of salt to one tea spoonful of sugar2 with this mixture rub your meat all over well1 let it stand three days1 and turn it every day4 ,have boiling water enough to cover it1 put in the meat1 and if the water should boil away put more in2 when it is tender1 serve it with tomatoes1 cabbage1 turnips1 or any vegetables in season4 ,,spare ,,rib4 #ij4 ,crack the ribs across1 separate the joints1 wash it and season it with cayenne pepper1 salt1 and rubbed sage2 put it on the spit and cook it slowly till it is done4 ,this is served without gravy4 ,or1 it may be prepared in the same manner and broiled on the gridiron4 ,,soused ,,pig',s ,,feet4 #ia4 ,after they have been well scalded and cleaned1 wash them1 and put them on to boil in a sufficiency of water to cover them1 with two tea spoonsful of salt to a quart of water4 ,let them boil till the bones are all loose and the flesh nearly ready to fall to pieces4 ,take them out and lay them on a dish to get cold1 and save the liquor they were boiled in2 mix equal portions of the liquor and good sharp vinegar1 with whole allspice1 a few cloves1 pepper and salt to the taste4 ,heat the vinegar and spice1 and pour it over them4 ,they may be sent to the table cold1 or they may be heated with a portion of the vinegar4 ,the feet may be boiled as for the souse1 and when cold1 cut in half1 dredged with flour1 and fried brown4 ,,scrapple4 #ib4 ,this is generally made of the head1 feet1 and any pieces which may be left after having made sausage meat4 ,scrape and wash well all the pieces designed for the scrapple1 put them in a pot with just as much water as will cover them4 ,add a little salt1 and let them boil slowly till the flesh is perfectly soft1 and the bones loose4 ,take all the meat out of the pot1 pick out the bones1 cut it up fine1 and return it to the liquor in the pot4 ,season it with pepper1 salt1 and rubbed sage1 to the taste4 ,set the pot over the fire1 and just before it begins to boil1 stir in gradually as much ,indian meal as will make it as thick as thick mush4 ,let it boil a few minutes1 take it off1 and pour it in pans4 ,when cold1 cut it in slices1 flour it1 and fry it in hot lard1 or sausage fat4 ,some prefer buckwheat meal2 this is added in the same manner as the ,indian4 ,indian meal is preferable1 as it is not so solid as buckwheat4 ,sweet marjoram may be added with the sage1 if preferred4 ,,hogs-,,head ,,cheese4 #ic4 ,clean a pig's head nicely1 wash it well1 and boil it in very little water1 with some salt4 ,let it boil until the bones fall from the flesh4 ,then take it up1 pick out all the bones1 and with a wooden spoon mash it up well1 and return it to the water it was boiled in4 ,add red and black pepper1 rubbed sage and sweet marjoram to the taste4 ,boil the whole down till it is quite thick and nearly dry2 then pour it in pans or forms1 smooth it over the top with the back of a spoon1 and stand it away to get cold4 ,cut it in slices and send it to the table4 ,some prefer spice in hogs-head cheese2 in that case1 add a small quantity of ground cloves and mace4 ,,boiled ,,ham4 #id4 ,wash and scrape your ham2 if it is not very salt it need not be soaked2 if old and dry1 let it soak twelve hours in lukewarm water1 which should be changed several times4 ,put it in a large vessel filled with cold water4 ,let it simmer1 but be careful not to let it boil1 as it hardens and toughens the meat4 ,allow twenty minutes to cook each pound of meat4 ,when it is done1 take it out of the water1 strip off the skin1 and serve it4 ,twist scalloped letter paper round the shank1 or ornament it with sprigs of green parsley neatly twisted round it4 ,if it is not to be eaten whilst hot1 as soon as it is taken from the pot1 set it away to get cold1 then skin it1 by which means you preserve all the juices of the meat4 ,it may be garnished as above1 or1 if you choose1 you may glaze it2 the receipt for which see under its proper head4 ,,glazed ,,ham4 #ie4 ,beat the yelks of two eggs very light1 cover your ham all over with the beaten egg1 then sift over some grated cracker1 and set the ham in the oven to brown the glazing4 ,,sausage ,,meat4 #if4 ,twenty-five pounds of pork1 ,half a pint of salt1 ,one gill of rubbed sage1 ,half a gill of black pepper1 ,one table spoonful of cayenne pepper4 ,,to ,,roast ,a ,,haunch ,,of ,,venison4 #ig4 ,put your venison on a spit before a clear1 steady fire1 cover it with some thick paper to keep it from burning1 and place it at a sufficient distance from the fire1 that it may not brown too soon4 ,the paper may be fastened on by sticking through it two or three large darning needles4 ,turn the spit frequently1 and baste the meat with butter4 ,venison is very unpalatable if too much cooked2 about two hours will be sufficient4 ,it should never be roasted unless it is fat4 ,a gravy may be made of the trimmings of the haunch stewed in very little water1 to which add the drippings from the meat1 season with pepper and salt1 and thicken with butter rolled in flour4 ,some baste with melted butter and wine mixed together4 ,serve with currant jelly4 ,,venison ,,steaks4 #ih4 ,cut your venison in slices1 pound it1 and having heated your gridiron1 grease the bars and place the meat on it4 ,broil the venison very quickly over clear coals1 and as soon as it is done put it on a dish1 season with pepper and salt and plenty of butter4 ,send it to the table immediately4 ,serve it with currant jelly4 ,the plates should be warm4 ,,best ,,way ,,of ,,cooking ,,venison4 #ii4 ,cut your venison in rather thin slices1 pound them1 lay them on a dish1 and send them to the table4 ,have a chafing-dish on the table1 lay some of the slices of venison in the pan of the chafing-dish1 throw on a little salt1 but not so much as for other meat1 a lump of butter1 and some currant jelly1 put the cover on the dish1 let it remain a minute or two1 take off the cover1 turn the slices of meat1 place it on again1 and in two or three minutes more the venison will be sufficiently cooked4 ,each person at the table adds pepper to suit the taste4 ,some prefer venison cooked without currant jelly4 ,,roasted ,,rabbit4 #ajj4 ,cut off the head1 open and wash it clean1 and fill it with a dressing made of bread crumbs1 some onions finely chopped1 pepper1 salt1 a little powdered mace1 and as much butter as will cause the crumbs to adhere together2 sew the rabbit up after the dressing is in1 put it on a spit before the fire1 and baste it with butter1 whilst it is roasting4 ,or it may be put in a pan with a little water1 and baked4 ,make a gravy of a gill of water1 an ounce of butter1 an onion finely chopped1 pepper1 salt and mace to the taste4 ,wine may be added1 if preferred4 ,,baked ,,rabbit ,,pie4 #aja4 ,cut a rabbit in pieces1 wash it1 and season it with salt and pepper4 ,nearly cover it with cold water1 and stew it till it is tender1 then add three ounces of butter rolled in flour4 ,if it should not be seasoned sufficiently1 add more pepper1 as rabbits require more seasoning than many other kinds of meat4 ,make a paste1 butter your pie dish1 and line the sides4 ,place the pieces of rabbit in the dish1 and add just enough of the gravy to keep it from burning1 then cover it with a lid of paste1 leave an opening on the top1 which may be ornamented with strips of paste1 and bake it4 ,it should be served in the dish it is baked in4 ,keep the remainder of the gravy hot1 but do not let it boil or simmer1 serve it in a gravy boat1 or fill the pie with the gravy just before it is sent to the table4 ,,rabbit ,,pot ,,pie4 #ajb4 ,cut a rabbit in small pieces1 season it highly with salt and pepper4 ,make a paste1 line the sides of a pot with the crust1 then put in the rabbit1 with three ounces of butter cut up and rolled in flour4 ,roll out some of the dough1 cut it in pieces about three inches square1 and lay it in with the pieces of rabbit2 pour in as much water as will cover it1 roll out a sheet of paste and place on the top1 leaving an opening in the centre4 ,cover the pot with the lid1 and let it cook slowly till the rabbit is done4 ,if when your pie is nearly done1 the gravy should not be thick enough1 add a few more pieces of butter rolled in flour4 ,when the pie is done put the top or soft crust at the bottom of the dish1 lay the rabbit on it1 then place the brown crust on the top with the brown side up4 ,serve the gravy in a gravy boat4 ,,french ,,stewed ,,rabbit4 #ajc4 ,cut a rabbit in pieces1 wash it1 and put it in a stew-pan with salt1 pepper1 a little mace1 and a quarter of a tea spoonful of ground allspice2 put in water enough to keep it from sticking to the pan2 cover it closely and let it stew very slowly4 ,when about half done add a quarter of a pound of butter1 cut in pieces1 and rolled in flour1 and half a pint of claret wine4 ,if the meat should not be seasoned enough1 add more salt1 pepper or spice4 ,rabbit requires a great deal of seasoning1 especially pepper4 ,serve it hot4 ,this dish is much esteemed by many ,americans4 ,,fricasseed ,,rabbit4 #ajd4 ,cut your rabbit in pieces1 wash it and put it in a stew-pan with three gills of water1 season it with salt1 and very highly with pepper1 a little mace1 and powdered cloves2 let it stew very slowly1 and when nearly done add three ounces of butter rolled in flour4 ,if you wish a brown fricassee the flour should be browned before it is rolled with the butter2 if it is to be a white fricassee1 after you stir in the flour and butter add a gill of cream4 ,,smothered ,,rabbit4 #aje4 ,clean a rabbit1 cut off the head1 wash it well1 and skewer it as if for roasting4 ,put it in a stew-pan with half a pint of water1 some pepper1 salt1 mace1 and cloves1 and let it simmer very slowly2 keep the stew-pan covered in order to retain the steam4 ,when half done add a quarter of a pound of butter rolled in flour4 ,if the water should stew away too much a little more may be added4 ,peel some onions and boil them till they are tender1 drain and chop them fine1 season with salt1 pepper and butter to the taste4 ,when the rabbit is done place it upon the dish it is to be served in1 then put the onions into the gravy and give them one boil1 pour them over the rabbit and serve hot4 ,,roasted ,,pigeons4 #ajf4 ,pick the pigeons1 draw and wash them2 dry them on a clean napkin1 rub them inside and outside with pepper and salt2 fill them with a dressing of bread crumbs1 pepper1 salt1 butter1 and a little onion finely minced2 skewer them1 or if you choose1 tie them round with tape2 put them on the spit and baste them frequently with butter4 ,about twenty minutes will cook them4 ,,stewed ,,pigeons4 #ajg4 ,cut the pigeons down the back1 clean them1 cut them in four pieces1 and wash and wipe them dry4 ,put them in a stew-pan1 and for each pair of pigeons roll an ounce of butter in a little flour1 add some pepper and salt1 and water enough just to cover them2 stew them till they are tender4 ,if the gravy should not be thick enough add a little more flour4 ,pigeons are prepared in the same way for pies4 ,,broiled ,,squab4 #ajh4 ,young pigeons or squabs are the nicest for broiling4 ,cut them down the back1 clean them nicely1 wash them and dry them on a clean napkin4 ,have ready a bed of clear coals1 heat your gridiron1 grease the bars to prevent the pigeons from sticking1 and place them over the fire2 turn them frequently1 and be careful not to let the legs and wings burn4 ,when they are done put them on a dish1 season them with pepper and salt1 and baste them well with butter on both sides4 ,,pigeon ,,pie4 #aji4 ,this is made in the same manner as chicken pie4 ,,stewed ,,reed ,,birds1 ,no4 #a4 #aaj4 ,pick the birds1 and cut and clean them like chickens4 ,make a force meat of cold veal1 finely chopped with a little grated ham1 some powdered nutmeg and mace1 and a very small portion of cloves2 season the birds inside with pepper and salt1 fill them with the dressing1 rub them on the outside with pepper and salt1 tie the legs down with a piece of thread1 which must be cut off when the birds are dished4 ,place them in the stew-pan with a piece of butter on each and a little flour2 put a little water in the bottom of the stew-pan to keep them from burning1 and cover them close2 when they are tender take them out1 cut off the threads1 and if the gravy should not be thick enough1 add some butter rolled in flour4 ,pour the gravy over them and serve them hot4 ,,stewed ,,reed ,,birds1 ,no4 #b4 #aaa4 ,pick and singe them1 and with a pair of scissors cut them down the back2 or they may be drawn in the same way as chickens4 ,wash them and dry them on a clean cloth2 season with pepper and salt1 place a layer of birds at the bottom of your stew-pan1 dredge a little flour over them1 and add some lumps of butter2 then put in another layer of the birds1 and so on till all are in4 ,pour over them just enough water to keep them from burning1 cover the stew-pan and let the birds cook slowly4 ,when they are done take them up1 and if the gravy is not thick enough1 add a little butter rolled in flour1 let it boil once and pour it over the birds4 ,,roasted ,,reed ,,birds4 #aab4 ,pick your birds1 and with a pair of scissors cut and draw them as chickens4 ,wash them clean and wipe them dry2 make a dressing of bread crumbs1 pepper1 salt and butter enough to make the crumbs adhere together2 chopped onion may be added1 with a small quantity of any kind of sweet herb1 finely powdered4 ,fill the birds with this dressing1 sew them up1 put them on a spit1 and baste them with butter whilst they are roasting4 ,,reed ,,bird ,,pie4 #aac4 ,cut your birds in half1 wash them and wipe them dry2 season with pepper and salt4 ,line the sides of your pie dish with paste1 then place in a layer of reed birds2 over these dredge a little flour and put some lumps of butter2 then put in another layer of birds1 and flour1 and butter1 till all are in4 ,put in enough water to make the gravy1 cover with a lid of paste1 and bake in a moderate oven4 ,leave an opening in the centre of the top crust to let the steam escape4 ,,fried ,,reed ,,birds4 #aad4 ,pick them1 cut them down the back with a pair of scissors1 wash them and dry them in a cloth1 season with salt and pepper1 dip each one first into some yolk of egg well beaten1 then into bread crumbs or grated cracker1 and fry them in hot lard and butter mixed in equal portions4 ,the white of the egg should not be used1 as the bread or cracker crumbs will not adhere to the flesh so well4 ,they may be dressed as above1 and fried in the hot lard and butter1 without the egg and crumbs4 ,,roast ,,turkey4 #aae4 ,draw your turkey and prepare it for roasting in the same manner as chickens4 ,make a dressing of bread crumbs1 some onions finely minced1 pepper1 salt1 and a little sweet marjoram1 with enough butter to make the crumbs adhere together2 rub the inside of the turkey with pepper and salt1 fill it with this dressing1 season the outside with salt and pepper1 truss it firmly1 put it on the spit1 dredge some flour over it1 and place it before the fire2 baste it with butter while it is cooking4 ,clean the giblets1 boil them in very little water1 with some salt4 ,when the turkey is done take it up1 pour the liquor the giblets were boiled in1 into the gravy which fell from it1 chop up the liver and put it in with some butter rolled in flour to thicken the gravy1 and more pepper and salt4 ,serve it hot1 with the gravy in a small tureen4 ,a very good dressing may be made of potatoes boiled and finely mashed with onion1 pepper and salt1 and plenty of butter4 ,some fill the crop with bread and the inside with potatoes4 ,,boiled ,,turkey4 #aaf4 ,draw your turkey1 wash it clean1 season it with salt1 but no pepper4 ,make a force-meat of some cold veal finely minced1 a little grated ham1 pepper and salt to the taste2 add also a little grated nutmeg and powdered mace4 ,fill the crop of the turkey with this force-meat1 tie or skewer it well4 ,dredge flour over it1 and wrap it in a napkin4 ,put it in a large pot with plenty of water which has been salted4 ,let it boil for about two hours1 which will cook it sufficiently1 unless it be a very large one4 ,take it out of the napkin1 place it on a large dish1 garnish the edges of the dish with double parsley1 and serve with a rich oyster sauce in a tureen4 ,,roasted ,,duck1 ,no4 #a4 #aag4 ,clean your ducks nicely1 wash them and wipe them dry4 ,rub them inside with pepper and salt1 and fill them with a dressing made of crumbs of bread1 two or three onions finely minced1 some pepper1 salt1 and butter enough to make the crumbs adhere4 ,some use beaten egg in the dressing1 but it makes it tough and heavy4 ,after having filled the ducks truss them and put them on the spit2 baste them with butter whilst they are roasting4 ,wash the livers1 first cut out the gall2 with a sharp knife open the gizzards by cutting an incision round them1 but not so deep as to cut the inner skin2 then with your fingers tear them open4 ,pour boiling water on the feet and skin them2 cut off the toes1 and crack the leg in half1 wash all these1 and stew them in very little water1 with pepper and salt4 ,when the ducks are done1 add the liquor the giblets were boiled in to the gravy1 which has dropped from them1 and thicken it with a little butter rolled in flour4 ,serve the liver on the dish with the ducks4 ,,roast ,,duck1 ,no4 #b4 #aah4 ,prepare the ducks as directed above1 and for the filling1 mince two onions finely1 add some pepper1 salt1 and a table spoonful of powdered sage1 with an ounce of butter and some beaten egg4 ,rub the inside of the ducks with pepper and salt1 put in the dressing1 truss them1 and put them on the spit4 ,for the gravy1 proceed as directed above4 ,,roast ,,goose4 #aai4 ,clean your goose1 wash it1 and wipe it dry1 then season it with pepper and salt both inside and out4 ,make a dressing of bread crumbs1 pepper1 salt1 butter1 a little sweet marjoram1 and some onions finely minced4 ,fill the goose with this dressing1 truss it firmly1 and put it on the spit4 ,whilst it is roasting1 baste it with butter1 and be careful not to let it burn4 ,clean the giblets1 put them on in a stew-pan1 with very little water1 some salt and pepper1 and boil them4 ,add the liquor they were boiled in to the gravy which dripped from the goose4 ,thicken it with some butter rolled in flour1 let it boil a few minutes2 add more pepper and salt1 if necessary4 ,pour this gravy in the boat1 and serve it with the goose4 ,some prefer a little sage added to the dressing in place of the sweet marjoram4 ,a very good dressing for roast goose is to substitute potatoes boiled and finely mashed instead of the bread crumbs1 then add the pepper1 salt1 onions1 and sweet marjoram as before4 ,,giblet ,,pie4 #abj4 ,wash and clean your giblets1 put them in a stew-pan1 season with pepper1 salt1 and a little butter rolled in flour1 cover them with water1 stew them till they are very tender4 ,line the sides of your pie dish with paste1 put in the giblets1 and if the gravy is not quite thick enough add a little more butter rolled in flour4 ,let it boil once1 pour in the gravy1 put on the top crust1 leaving an opening in the centre of it in the form of a square2 ornament this with leaves of the paste4 ,set the pie in the oven1 and when the crust is done take it out4 ,,roast ,,chickens4 #aba4 ,clean your chickens1 wash them and wipe them dry2 season them inside with pepper and salt1 make a dressing of bread crumbs1 some minced onion1 pepper1 salt1 and as much butter as will hold the crumbs together4 ,fill your chickens with this dressing1 skewer them well and season them on the outside with salt and pepper2 put them on the spit1 dredge a little flour over1 and baste them with butter whilst they are roasting4 ,boil the gizzards and livers in very little water1 take out the liver1 chop it up fine1 and add it to the water it was boiled in1 with a little salt2 stir into this all the gravy which dripped from the chickens1 and thicken it with some butter rolled in flour4 ,partridges are roasted in the same way4 ,,chicken ,,pie4 #abb4 ,cut your chickens in pieces1 wash them1 and put them in a stew-pan with salt and pepper1 and water enough to nearly cover them4 ,to each one1 rub one ounce of butter in flour1 and add it to the gravy when the chickens are done2 let it boil a few minutes4 ,make a rich paste1 line the sides of your pie dish1 put in the chickens and half the gravy1 cover the pie with the paste2 leave an opening in the centre1 and ornament the top with paste cut in flowers1 or bars twisted and laid across the centre4 ,when the crust is done take out the pie1 pour in the remainder of the gravy1 and send it to the table in the dish it is baked in4 ,if all the gravy is put in at once it will be apt to boil over the top and disfigure the lid of the pie4 ,partridge pies are made in the same manner4 ,,chicken ,,pot ,,pie4 #abc4 ,cut your chickens in pieces1 wash them and dry them in a clean napkin2 season with salt and pepper4 ,line the sides of the pot with paste1 put in the pieces of chicken1 and between every layer of chicken put a piece of butter rolled in flour1 with squares of the paste if you choose2 pour in enough cold water to cover it1 and put on a lid of the paste2 leave an opening in the centre of the top crust2 cover the pot1 place it in front of the fire with a few coals under it4 ,turn the pot frequently that the crust may be evenly browned all around4 ,when it is done1 if the gravy should not be thick enough1 add a little more flour mixed with butter4 ,dish it by putting the top crust on the sides of the dish1 lay the chicken in the centre1 and place the brown crust on the top4 ,serve the gravy in a sauce boat4 ,,broiled ,,chickens4 #abd4 ,split them down the back1 wash them nicely and wipe them dry4 ,heat your gridiron1 grease the bars1 and put your chickens over clear coals4 ,broil them nicely1 be careful not to burn the legs and wings4 ,when done season them with pepper1 salt1 and a large piece of butter4 ,send them to the table hot4 ,partridges1 pheasants and pigeons are broiled in the same way4 ,,fried ,,chickens4 #abe4 ,wash your chickens1 cut them in pieces1 season them with pepper and salt4 ,have in a pan some hot butter and lard mixed2 dust some flour over each piece1 and fry them slowly till of a bright brown on both sides2 take them up1 put a little water in the pan1 add some butter rolled in flour to thicken the gravy1 and more pepper and salt if required4 ,young spring chickens are only suitable for frying4 ,,boiled ,,chickens4 #abf4 ,clean and wash your chickens1 put them in a pot with boiling water enough to cover them2 if the water should boil away add more1 as the skin will be discolored if not covered with water4 ,put enough salt in the water to season the chickens sufficiently when they are done2 tie some tape around them to keep them in their proper shape2 when they are tender take them up and serve them with rich egg sauce4 ,boiled chickens are frequently stuffed with bread crumbs1 seasoned with pepper1 salt1 a little onion1 finely chopped1 and some butter2 fill the chickens with this dressing1 truss them and tie tape around them to preserve their shape4 ,but it is preferable to boil chickens without the filling1 as it soaks the water and becomes very insipid4 ,,stewed ,,chickens4 #abg4 ,one pair of large chickens1 ,two tea spoonsful of salt1 ,one tea spoonful of pepper1 ,eight tea spoonsful of flour1 ,one pint of water4 ,cut up the chickens1 separate the thighs from the lower part of the leg1 cut the breast in six parts1 cut the wings in two parts1 and the back in four pieces1 put them into a stew-pan with the pepper1 salt and flour1 stir all well together1 and then add the water4 ,let them stew till perfectly tender4 ,if the gravy should not be thick enough add a little flour mixed with water4 ,fat chickens require no butter1 but early fall chickens would need a quarter of a pound to make a rich gravy4 ,,brown ,,fricassee4 #abh4 ,cut your chicken in pieces1 wash it and wipe it dry2 it must be young1 an old one would not be tender when cooked in this manner2 season it with pepper and salt4 ,put in your pan some lard or beef dripping1 let it get hot1 dredge some flour over your chicken and fry it of a handsome brown1 turn each piece so as to have both sides done alike4 ,take the pieces out1 put them on a dish1 put a little water in the pan with the gravy1 and a piece of butter rolled in brown flour to thicken it4 ,let it boil once and pour it over the chicken4 ,,white ,,fricasseed ,,chicken4 #abi4 ,cut up a chicken in pieces1 wash it1 and season with pepper and salt1 put it in a stew-pan with a little water1 and let it stew till nearly done2 then add a tea cupful of cream and some butter rolled in flour to thicken the gravy4 ,if not sufficiently seasoned1 add more pepper or salt as may be required4 ,if the chicken is fat very little butter is necessary4 ,mace or nutmeg may be added if you like spice4 ,,chicken ,,salad1 ,no4 #a4 #acj4 ,a pair of large fowls1 ,four table spoonsful of mixed mustard1 or eight of ,french mustard--the ,french is preferable1 ,half a pint of vinegar1 ,half a pint of sweet oil1 ,the yelks of ten hard boiled eggs1 ,one tea spoonful of cayenne pepper1 ,one tea spoonful of salt1 ,six large heads of celery4 ,boil the fowls in water which has been salted1 and stand them away to cool4 ,take off the skin1 cut the meat in small pieces about a quarter of an inch square1 then cut the white part of the celery in very small pieces1 put it in a colander1 place the colander in a pan of cold water in order to keep the celery crisp4 ,boil the eggs till the yelks are hard1 which will take twenty minutes2 mash the yelks with the oil until they are smooth1 then add the vinegar1 mustard1 pepper and salt4 ,about fifteen minutes before the chicken salad is to be sent to the table1 drain the celery1 mix it thoroughly with the chicken1 and then pour the dressing over it4 ,stir it well4 ,cold veal or turkey is very good dressed in this way4 ,this receipt may be relied on as being particularly nice4 ,no4 #b is not quite so rich4 ,,chicken ,,salad1 ,no4 #b4 #aca4 ,one pair of chickens1 ,eight eggs1 ,half a pint of oil1 ,one gill of vinegar1 ,mustard1 pepper1 and salt to the taste1 ,six heads of celery4 ,boil the chickens in water with a little salt ,when cold cut the meat in small pieces about a quarter of an inch square2 cut the celery in small pieces and lay it in water2 boil the eggs twenty minutes1 take out the yelks1 mash them fine with the oil1 add the vinegar1 mustard1 salt and pepper4 ,drain the celery1 mix it with the chicken1 and stir the mixture of egg1 vinegar1 oil1 c41 well through the chicken and celery4 ,,vegetables4 ,all vegetables are better to be freshly gathered1 when left to stand long1 they lose much of their flavor4 ,late in the season1 when turnips1 parsnips1 carrots1 c41 begin to lose their sweetness1 they may be greatly improved by adding a tea spoonful or two of sugar to the water they are boiled in4 ,,boiled ,,potatoes1 ,no4 #a4 #acb4 ,select the potatoes as nearly as possible of the same size4 ,wash and boil them with the skins on4 ,throw a little salt in the water4 ,when they are soft1 peel them and send them to the table hot4 ,or they may be mashed with butter1 salt to the taste1 and milk or cream in the proportion of an ounce of butter and half a gill of milk or cream to ten potatoes4 ,they should be sent to the table immediately1 as they spoil if they stand after they are done4 ,put them over the fire1 in cold water1 or they will be likely to burst before they are cooked4 ,,boiled ,,potatoes1 ,no4 #b4 #acc4 ,wash ten potatoes1 boil them in water1 with a little salt4 ,when they are soft1 peel them1 put them in a pan1 with an ounce of butter and half a gill of milk or cream4 ,mash them well1 add more salt if necessary1 and put them in a vegetable dish4 ,have ready an egg beaten light2 spread the egg over the potatoes1 and brown it with a salamander1 if you have one1 or wash the pan of the shovel1 heat it very hot1 and hold it over the potatoes sufficiently near to brown the egg4 ,serve it hot4 ,,fried ,,potatoes1 ,no4 #a4 #acd4 ,boil some potatoes in water a little salted4 ,when they are done1 peel them1 and set them away to cool4 ,when cold1 cut them in thin slices1 season with salt and pepper1 and dredge a little flour over them4 ,have ready some hot lard in a pan1 pour in the potatoes1 and fry them a delicate brown4 ,,fried ,,potatoes1 ,no4 #b4 #ace4 ,boil some potatoes2 when done1 peel them1 and set them away to get cold4 ,then chop them up fine1 and add pepper and salt to the taste4 ,flour them1 and fry in hot lard4 ,they must be brown4 ,some add a little vinegar just before they are taken out of the pan4 ,,fried ,,potatoes1 ,no4 #c4 #acf4 ,boil some potatoes1 peel1 and mash them finely4 ,to ten potatoes add half a gill of milk or cream1 and pepper and salt to the taste4 ,make the mashed potato in little cakes1 flour them on both sides1 and fry them in hot lard4 ,if there are any cold mashed potatoes left from dinner1 they may be cooked in this way for breakfast4 ,,fried ,,potatoes1 ,no4 #d4 #acg4 ,boil some potatoes1 mash and season them with pepper and salt4 ,to ten potatoes chop four onions and mix with the mashed potato1 and half a gill of milk or cream4 ,make it out in small cakes1 dredge flour on both sides1 and fry them in hot lard till they are of a light brown4 ,,fried ,,sweet ,,potatoes4 #ach4 ,boil some sweet potatoes till they are soft enough to pass the prong of a fork through them4 ,peel them1 and when they get cold slice them4 ,season with pepper and salt to the taste1 dredge flour over1 and fry them in hot lard4 ,they should be of a fine light brown4 ,,roasted ,,potatoes4 #aci4 ,wash them1 and put them in a pan1 in a moderate oven4 ,when they can be easily pierced by a fork1 they are done4 ,serve them with the skins on4 ,those who reside in the country1 and have wood fires1 may roast them in the following manner4 ,sweep the hot stone in front of the fire1 place the potatoes on it1 and cover them with hot ashes4 ,when they are soft1 wipe the skins and send them to the table hot4 ,,potato ,,cakes4 #adj4 ,boil six potatoes1 mash them fine1 and add to them three eggs1 boiled hard and finely chopped1 with salt and pepper to the taste1 and a table spoonful of milk or cream4 ,make it out in small cakes1 flour them on both sides1 and fry them a delicate brown4 ,,potato ,,kale4 #ada4 ,six potatoes1 ,half head of cabbage1 ,two ounces of butter1 ,one gill of cream4 ,put your cabbage on to boil1 with a little salt in the water2 when it is nearly done1 pare your potatoes and put them in with the cabbage4 ,when the potatoes are soft1 take them out--drain the cabbage--wipe a sauce-pan1 or the pot they were boiled in1 put the potatoes and cabbage into it1 mash both very fine1 add the butter and cream with salt and pepper to the taste4 ,set the pot over the fire and stir it till the potatoes are hot4 ,serve it immediately4 ,this is very good with cold meat4 ,,potato ,,salad4 7,a ,german ,dish47 #adb4 ,six potatoes1 ,six onions1 ,two ounces of butter1 ,pepper1 salt1 and vinegar to the taste4 ,boil the potatoes and the onions till they are soft2 the onions require about as long again as the potatoes4 ,wipe out the pot in which the potatoes were boiled1 mash the onions in it1 slice the potatoes1 but do not mash them1 and add to the onions1 put in the butter1 pepper1 salt1 and vinegar2 set it over the fire and stir it till it is hot1 when it will be ready for the table4 ,some persons prefer it without the vinegar4 ,,potato ,,sausage4 #adc4 ,of cold veal finely chopped add the same quantity of cold mashed potato1 and season with pepper and salt to the taste4 ,make it out in small cakes1 flour them1 and fry them a light brown4 ,they may be fried in sausage gravy if you have any left4 ,cold potatoes left from dinner will answer for this dish4 ,,stewed ,,tomatoes4 #add4 ,if they are not very ripe1 pour boiling water over them1 and let them stand a few minutes1 the skin will peel off very easily4 ,then cut them up1 put them in a stew-pan without any water1 and cook them till they are soft4 ,if they prove too juicy1 dip some of the water out and mash them fine4 ,season with butter1 cayenne pepper and salt4 ,they may be thickened with bread crumbs or grated cracker1 if preferred4 ,,fried ,,tomatoes4 #ade4 ,wash them1 cut them in half1 take out the seeds1 and season them with pepper and salt4 ,have ready some melted butter in a pan1 put them into it1 and fry them slowly till very soft4 ,,baked ,,tomatoes4 #adf4 ,wash them1 and cut them in two parts1 round the tomato1 that is1 so as the cells can be divested of the pulp and seeds which they contain4 ,to six tomatoes take half a pint of bread crumbs1 one large onion finely chopped1 one ounce of butter1 pepper and salt to the taste4 ,fill the cells of each piece with the dressing1 put two halves together1 and tie them with a piece of thread4 ,put them in a pan with an ounce of butter and a gill of water1 set them in a moderate oven1 and cook them till they are soft4 ,when done1 cut off the threads and serve them4 ,,scalloped ,,tomatoes4 #adg4 ,peel fine ripe tomatoes1 cut them up in small pieces1 and put in a pan a layer of bread crumbs1 then a layer of tomatoes1 with pepper1 salt and some pieces of butter2 then put another layer of bread crumbs and tomatoes1 and so on till the dish is full4 ,spread some beaten egg over the top and set it in the oven and bake it4 ,,broiled ,,tomatoes4 #adh4 ,wash them1 cut them in half1 take out the seeds1 grease the bars of your gridiron1 put on the tomatoes and broil them slowly4 ,the bars of the gridiron should not be very far apart4 ,when they are done season them with pepper1 salt and butter1 and serve them hot4 ,,tomatoes ,,dressed ,,as ,,cucumbers4 #adi4 ,peel some tomatoes1 cut them in slices1 add salt1 pepper and vinegar1 and serve them cold4 ,they may be dressed as above with the addition of mustard and sweet oil4 ,some prefer them peeled1 sliced1 and seasoned only with salt4 ,,tomato ,,fricandeau4 #aej4 ,get some slices of veal cutlets1 pound and wash them1 season them with pepper and salt1 and fry them slowly till they are done4 ,they should be of a light brown on both sides4 ,stew some tomatoes very dry1 strain them through a sieve to get out all the seeds1 pour the pulp into the gravy after the meat has been taken out1 and thicken it with a piece of butter rolled in flour4 ,pour this over the meat and serve it hot4 ,,baked ,,beets4 #aea4 ,wash your beets1 put them in a pan1 and set them in a moderate oven where they will bake slowly4 ,when they are very soft take them out1 remove the skins1 slice them1 and dress them with butter1 pepper and salt1 or vinegar if preferred4 ,they may be boiled and dressed in the same way4 ,,egg-,,plant1 ,no4 #a4 #aeb4 ,pare and cut them in slices about a quarter of an inch thick1 season them with salt and pepper4 ,have ready some hot butter in a pan1 put in the slices and fry them very slowly till they are perfectly soft4 ,there should be enough butter in the pan to prevent them from sticking to the bottom4 ,serve them hot4 ,,egg-,,plant1 ,no4 #b4 #aec4 ,make a batter as for fritters4 ,slice your egg-plant in thin slices not more than the eighth of an inch thick2 cut each slice in four parts1 or any size you choose1 season with pepper and salt1 dip each piece in the batter1 and fry them in hot lard of a light brown on both sides4 ,,egg-,,plant1 ,no4 #c4 #aed4 ,peel your egg-plant and cut it in thin slices1 each slice may be cut in four or five pieces according to the size of the plant4 ,beat some eggs and have ready some bread crumbs or grated cracker2 season your egg-plant1 dip each piece in the egg1 then in the crumbs1 and fry them in hot lard of a handsome brown on both sides4 ,,egg-,,plant1 ,no4 #d4 #aee4 ,put on an egg-plant in a vessel of water1 and boil it until you can pierce it with a fork1 and it is perfectly soft2 then take it out1 cut it in half1 with a spoon scoop out all the inside2 season it well with pepper and salt1 have some bread crumbs or grated cracker and beaten egg4 ,take up a portion of the egg-plant about the size of an oyster1 with a spoon1 dip it into the egg1 then into the crumbs1 and fry them in hot lard of a light brown on both sides4 ,,egg-,,plant1 ,no4 #e4 7,french mode47 #aef4 ,cut an egg-plant in half1 but do not cut off the rind4 ,then with a sharp knife score it very deeply1 both lengthwise and crosswise1 but be careful not to break the skin in so doing4 ,place each half in a pan with the scored side up1 season it with pepper and salt1 and over this pour some sweet oil or melted butter1 if preferred4 ,set it in an oven and cook it slowly till the plant is perfectly soft4 ,the top should be brown4 ,,browned ,,egg-,,plant4 #aeg4 ,boil an egg-plant in water which has been salted1 until it is perfectly soft2 when done take it out of the water1 cut it in half and scoop out all the inside1 mash it very fine1 and to every tea cupful of mashed egg-plant add one table spoonful of grated cracker and a dessert spoonful of butter1 with salt and pepper to the taste4 ,put it in the dish it is to be served in1 beat an egg light1 spread a portion of it over the egg-plant1 then strew on some grated cracker1 and lastly spread over the remainder of the egg4 ,set it in the oven and brown it4 ,serve it hot4 ,,parsnips1 ,no4 #a4 #aeh4 ,scrape and wash your parsnips and put them on with just enough water to boil them and no more2 when they are done they should be nearly dry4 ,then dish them and pour over melted butter and a little salt1 or some drawn butter4 ,,parsnips1 ,no4 #b4 #aei4 ,boil them as directed in ,no4 #a1 and when done cut them in half1 grease the bars of your gridiron1 put them on it over some lively coals and brown them4 ,,parsnips1 ,no4 #c4 #afj4 ,boil them as directed in ,no4 #a1 when done mash them1 season with pepper and salt1 and a small piece of butter4 ,,parsnips1 ,no4 #d4 #afa4 ,boil them as in ,no4 #a1 slice1 flour and fry them of a light brown in some hot lard4 ,,parsnips ,,stewed4 #afb4 ,put on a piece of pickled pork and boil until it is about half done or a little more4 ,then scrape and wash your parsnips1 put them on in as little water as will keep them from burning1 then add the pork2 when the parsnips are soft dish them4 ,,boiled ,,green ,,corn4 #afc4 ,green corn should always be boiled on the cob1 with the inner husks on it4 ,to prepare it turn down the inner husks1 cut off the upper end1 wash the corn1 and replace the husks4 ,boil it about half an hour in water salted to the taste4 ,it should be cooked in just enough water to cover it4 ,,corn ,,fritters4 #afd4 ,one tea cupful of milk1 ,three eggs1 ,one pint of green corn grated1 ,a little salt1 ,as much flour as will form a batter4 ,beat the eggs1 the yelks and whites separate4 ,to the yelks of the eggs add the corn1 salt1 milk1 and flour enough to form a batter1 beat the whole very hard1 then stir in the whites1 and drop the batter1 a spoonful at a time1 into hot lard1 and fry them on both sides of a light brown color4 ,,corn ,,oysters4 #afe4 ,one pint of grated green corn1 ,two eggs1 ,as much wheat flour as will make it adhere together4 ,beat the eggs1 mix them with the grated corn1 and add enough flour to form the whole into a paste4 ,fry them of a light brown in hot lard4 ,,hominy4 #aff4 ,one quart of hominy or broken corn to one pint of beans2 pick and wash them1 and put them to soak with water enough just to cover them4 ,let them soak all night2 in the morning put all on to boil1 with three pounds of pickled pork1 and more water to cover them4 ,boil it eight hours4 ,the pot will require filling up with hot water1 whilst the hominy is boiling4 ,it requires no stirring4 ,,sour ,,krout #afg4 ,six heads of cabbage1 ,half a gill of salt4 ,wash the cabbages nicely1 line the tub with the outer leaves1 and sprinkle over a little of the salt4 ,cut the cabbages very fine1 and put in a layer of cabbage and a sprinkle of salt until the whole is in4 ,each layer of cabbage must be well pounded down with a heavy pestle4 ,cover the top with cabbage leaves and a little more salt4 ,spread over the whole a clean cloth1 and then a board to fit closely1 with a weight to press the cabbage down4 ,as soon as fermentation ceases1 take off the board and cloth1 wash them well1 and replace them4 ,the sour krout will now be fit for use4 ,,boiled ,,sour ,,krout4 #afh4 ,one quart of sour krout1 ,one pound of pickled pork4 ,put on the sour krout to boil1 wash the pork and put with it2 at the end of two hours take out the pork1 but let the krout boil one hour longer4 ,,cauliflower4 #afi4 ,wash a fine cauliflower1 put it in a net and boil it in just enough water to cover it4 ,the water must be salted to the taste4 ,when it is done drain it1 put it in a vegetable dish1 and pour drawn butter over it4 ,,cold ,,slaw4 #agj4 ,cut a cabbage in half1 and with a sharp knife shave it down very finely4 ,make a dressing of one egg1 well beaten1 half a gill of vinegar1 salt to taste1 and a tea spoonful of butter4 ,beat the egg light1 add to it the vinegar1 salt1 and butter4 ,as soon as the egg is thick1 take it off the fire1 set it away to cool1 then pour it over the cabbage1 and mix it well together4 ,some prefer a little sugar in the egg and vinegar4 ,,hot ,,slaw4 #aga4 ,cut the cabbage in half1 and shave it very finely4 ,put it into a stew-pan1 with a piece of butter1 and salt to the taste2 pour in just enough water to prevent it from sticking to the pan4 ,cover it closely1 and let it stew1 stir it frequently1 and when it is quite tender1 add a little vinegar1 and serve it hot4 ,,french ,,slaw4 #agb4 ,shave the cabbage as for other slaw4 ,to one pint of the cut cabbage1 have three eggs boiled hard1 mash the yelks with a spoon1 and add gradually one wine glassful of oil1 then pour in one wine glass of vinegar1 one tea spoonful of common mustard1 or a dessert spoonful of ,french mustard1 salt and cayenne pepper to the taste4 ,pour the mixture over the cabbage1 stir it well1 and serve it4 ,,mushrooms4 #agc4 ,wash your mushrooms1 cut off the end of the stalks1 and peel them4 ,put them in a stew-pan1 without any water1 and season with salt and pepper4 ,add two ounces of butter rolled in two tea spoonsful of flour1 to every pint of mushrooms4 ,cover them closely1 and let them simmer slowly till they are soft4 ,,spinach4 #agd4 ,wash it well through several waters1 as it is apt to be gritty4 ,put it into a pot without any water1 let it cook slowly until it is very soft4 ,then drain and mash it with a piece of butter1 pepper and salt to the taste4 ,put it in a vegetable dish1 and strew over the top eggs which have been boiled hard and finely chopped1 or poached eggs4 ,,spinach ,,as ,,greens4 #age4 ,spinach may be boiled with a piece of corned beef1 or pickled pork1 and served as greens4 ,cabbage may be boiled in the same manner1 but meat has a very strong taste when boiled with vegetables in this way4 ,,dandelion4 #agf4 ,pick and wash your dandelion and cut off the roots4 ,drain it1 and make a dressing of an egg1 well beaten1 a half a gill of vinegar1 a tea spoonful of butter1 and salt to the taste4 ,mix the egg1 vinegar1 butter and salt together1 put the mixture over the fire1 and as soon as it is thick1 take it off1 and stand it away to get cold4 ,drain your dandelion1 pour the dressing over it and send it to the table4 ,,squashes ,,or ,,cymlins4 #agg4 ,if they are old and tough peel them1 but if they are young1 and the rind is tender1 they are better cooked with the skin on4 ,the round squashes may be cooked whole1 but the long ones must be cut in two or three pieces1 according to the size of the vessel they are to be cooked in4 ,stew them in as little water as possible1 till they are soft4 ,take them out1 drain1 and press them as dry as you can4 ,then put them in a stew-pan1 add butter1 pepper and salt to the taste4 ,add some cream if you have it4 ,heat them very hot and serve them4 ,,ochras4 #agh4 ,wash them1 cut them in half1 season with pepper and salt2 fry them in butter till of a light brown4 ,they must be fried slowly4 ,,carrots4 #agi4 ,scrape and wash them4 ,boil them in a little water1 with salt to taste4 ,when they are soft dish them1 and pour over melted butter1 or drawn butter4 ,,turnips4 #ahj4 ,they should be boiled in as little water as possible4 ,season the water with salt just to taste4 ,when they begin to lose their sweetness1 late in the season1 add a little sugar1 which greatly improves their flavor4 ,when soft1 take them up and mash them with a little pepper1 salt1 butter1 and cream1 if you have it4 ,,celery ,,dressed ,,as ,,slaw4 #aha4 ,cut the celery in pieces about a quarter of an inch long4 ,make a dressing of the yelks of three eggs boiled hard1 half a gill of vinegar1 half a gill of sweet oil1 one tea spoonful of ,french mustard1 or half a tea spoonful of common mustard1 with salt and cayenne pepper to the taste4 ,pour this mixture over the celery1 stir it well and send it to the table4 ,it should be kept in cold water to make it crisp1 until about fifteen minutes before it is sent to the table1 then drain it and pour the dressing over4 ,,celery ,,stewed ,,with ,,lamb4 7,french fashion47 #ahb4 ,take six neck chops1 crack the bone of each across the middle1 and put them into a stew-pan4 ,cut up and wash two large heads of celery1 and mix with the meat2 pepper and salt to the taste4 ,roll two ounces of butter in a little flour and add to it1 with half a gill of water4 ,cover it closely1 and let it simmer slowly till the celery is soft4 ,if the gravy stews away too much1 add a little water1 and if it should not be quite thick enough1 stir in a little flour mixed with cold water4 ,,asparagus4 #ahc4 ,scrape and wash your asparagus1 put it in a net1 boil it in just enough water to cover it1 with salt to the taste4 ,when it is done and perfectly soft1 take it up1 drain it1 and pour over it a rich drawn butter4 ,toast is generally laid in the bottom of the dish and the asparagus put on it1 but some prefer it without the toast4 ,,dutch ,,salad4 #ahd4 ,choose a head of fine cabbage lettuce1 strip off the outer leaves1 cut it in half1 and wash it well4 ,fry a slice of ham2 when it is done1 take it out of the pan1 and pour in to the hot fat one beaten egg1 and a wine glassful of vinegar1 set it on the fire1 and as soon as it thickens take it off4 ,cut the salad in small pieces1 and pour the egg and vinegar over it whilst it is lukewarm4 ,lay the salad in a deep dish1 cut the ham in pieces about an inch square1 and place on the top4 ,let it stand about five minutes1 and send it to the table4 ,,corn ,,salad4 #ahe4 ,this may be dressed at the table with sugar and vinegar1 or lemon juice2 or with eggs boiled hard1 vinegar1 mustard1 sweet oil1 salt and pepper as directed for ,french slaw4 ,scurvy grass and lettuce may be dressed in the same manner4 ,,boiled ,,onions4 #ahf4 ,peel them1 and boil them in equal parts of milk and water4 ,when they are tender1 take them up1 drain them1 and add salt1 pepper and butter to the taste4 ,do not put salt in the water they are boiled in1 as that will curdle the milk and cause a scum to settle on the onions4 ,,fried ,,cucumbers4 #ahg4 ,slice your cucumbers lengthwise1 season them with pepper and salt1 flour and fry them in hot butter4 ,they should be of a delicate brown color when done4 ,,lima ,,beans4 #ahh4 ,lima beans require from half an hour to three quarters to boil4 ,they should be boiled in as little water as possible to preserve their flavor4 ,as soon as they are soft take them out1 drain them in a colander and season with butter1 pepper and salt2 pour them in a pan to be seasoned1 as the butter would run through the colander4 ,add salt to the water they are boiled in4 ,,windsor ,,or ,,horse ,,beans4 #ahi4 ,shell the beans1 put them in a pan1 and pour boiling water over them1 cover them and let them stand where they will keep warm4 ,in fifteen minutes pour off the water and remove the thick brown skin which gives them such a strong flavor when boiled with it on4 ,put them in a stew-pan with very little water1 and boil them till they are soft4 ,drain them and season with butter1 pepper and salt4 ,,stringed ,,beans4 #aij4 ,prepare the beans by cutting each end and stripping off the tough fibre1 commonly known as the string2 cut each bean in three or four pieces1 and stew them in very little water1 which has been salted1 so that when they are done the pan will be nearly dry4 ,they require from one to two hours to boil4 ,when they are perfectly soft drain them in a colander1 then put them in a pan and season with butter1 pepper and salt to the taste4 ,serve them hot4 ,,boiled ,,dried ,,beans4 #aia4 ,put a piece of pickled pork in a pot with two quarts of water4 ,in another pot put one quart of dried beans1 which must have been carefully picked and washed4 ,as soon as the beans begin to boil take them out1 put them in a colander to drain1 then put them in with the meat and just cover the whole with water4 ,boil them till they are quite soft and send them to the table4 ,,green ,,peas4 #aib4 ,these should be boiled in very little water1 with a tea spoonful of salt to a pint of water1 and if the peas are not very sweet add a little sugar4 ,when they are young fifteen minutes is sufficient to boil them4 ,drain them and add butter1 pepper and salt to the taste4 ,,salsify ,,or ,,oyster-,,plant1 ,no4 #a4 #aic4 ,scrape the roots1 wash and boil them in water with a little salt4 ,when they are soft take them up1 drain them and season to the taste with pepper1 and more salt if necessary4 ,for ten roots pour over half an ounce of melted butter4 ,,salsify ,,or ,,oyster-,,plant1 ,no4 #b4 #aid4 ,boil the roots in water1 with a little salt1 until they are soft4 ,take them up1 mash them very fine1 add pepper and salt to the taste4 ,have ready some bread crumbs or grated cracker1 and a couple of eggs beaten4 ,with a spoon dip out a portion of the salsify about as large as an oyster1 dip it in the egg1 then in the cracker1 and fry it in hot lard4 ,when of a light brown on both sides lay them on a dish and send to the table4 ,this is a breakfast dish4 ,,salsify ,,or ,,oyster-,,plant1 ,no4 #c4 #aie4 ,wash the roots and scrape them clean2 grate them and add a little pepper and salt2 beat two eggs1 add a pint of milk1 and stir in enough flour to make a thick batter1 also salt to the taste4 ,mix the salsify with the batter1 and have ready a pan with some hot lard1 dip out a spoonful of the batter and drop in the pan1 then another close by the first1 and so on4 ,turn the fritters1 and when they are of a light brown on both sides they are done4 ,they resemble oyster fritters4 ,,salsify ,,or ,,oyster-,,plant1 ,no4 #d4 #aif4 ,boil the roots till tender1 mash them and season with salt to the taste4 ,make a batter as directed in ,no4 #c1 mix the salsify with it1 and proceed as before4 ,,sauces4 ,,apple ,,sauce4 #aig4 ,pare1 core and slice your apples1 put them in a kettle with water enough to keep them from burning1 cover them1 and as soon as they are soft mash them very fine4 ,when they are nearly cold sweeten them to the taste4 ,quince sauce is made in the same manner4 ,,lemon ,,sauce4 #aih4 ,half a pint of water1 ,five ounces of nice brown sugar1 ,two ounces of butter1 ,three tea spoonsful of flour1 ,the rind of a lemon grated1 and some of the juice4 ,mix the flour smoothly with a little cold water1 and stir it into half a pint of boiling water1 let it boil one minute1 then add the sugar1 the butter1 and the grated rind of one lemon4 ,stir in as much of the lemon juice as will make it an agreeable acid4 ,some prefer nutmeg and vinegar to the lemon4 ,to be served hot4 ,,yorkshire ,,sauce4 #aii4 ,three ounces of butter1 ,five table spoonsful of powdered sugar1 ,three drops of essence of lemon1 ,nutmeg or cinnamon to the taste4 ,beat the butter and sugar to a cream1 and add the lemon and spice4 ,this sauce is eaten with baked puddings1 fritters1 c4 ,some add a tea spoonful of brandy4 ,,nun',s ,,butter4 #bjj4 ,take equal portions of butter and sugar2 beat them well together1 then add cinnamon and nutmeg to the taste4 ,,dried ,,peach ,,sauce4 #bja4 ,pick your fruit1 wash it through several waters2 then pour as much hot water on as will cover it1 and let it stand all night4 ,the next morning put the fruit1 and the water it was soaked in1 into a preserving kettle1 and stew the peaches till they are very soft2 when done pass the fruit through a colander to make it perfectly smooth1 sweeten it to your taste1 put it back in the stew-pan and let it boil once4 ,stand it away to cool4 ,,cranberry ,,sauce4 #bjb4 ,pick and wash your cranberries1 and add half a tea-cup of water to a quart2 stew them till they will mash1 then add the sugar2 let them boil a few minutes1 and pour them while warm into the dishes they are to be served in4 ,,wine ,,sauce4 #bjc4 ,two gills of water1 ,two table spoonsful of brown sugar1 ,two small tea spoonsful of flour1 ,one ounce of butter1 ,one gill of wine4 ,stir the sugar into the water1 and as soon as it boils add the flour1 which should be mixed smoothly with a little cold water4 ,let it boil one minute1 then take it off the fire1 and add the butter and wine4 ,it should be sent to the table warm4 ,add ground cinnamon to your taste4 ,,rich ,,wine ,,sauce4 #bjd4 ,half a pint of boiling water1 ,five ounces of sugar1 ,three ounces of butter1 ,two gills of wine4 ,mix the flour to a smooth paste with a little cold water1 stir this into the half pint of boiling water4 ,let it boil about one minute4 ,take it off1 and add the sugar1 7brown is the best17 butter1 and wine4 ,some prefer a little nutmeg4 ,serve it hot4 ,,cream ,,sauce4 #bje4 ,boil a pint of cream1 sweetened very well with white sugar1 and flavored with grated lemon-peel1 or vanilla4 ,let it boil once1 then take it off the fire and strain it4 ,serve it hot or cold1 according to the dishes it is to be eaten with4 ,,vegetable ,,sauce4 #bjf4 ,take equal quantities of ripe tomatoes and young ochras2 chop the ochras fine1 skin the tomatoes1 and slice an onion4 ,put all into a stew-pan1 with half an ounce of butter1 salt and pepper to the taste4 ,stew it very slowly4 ,when the vegetables are tender serve it4 ,with cold meat this sauce is very good4 ,,tomato ,,mustard4 #bjg4 ,cut a peck of tomatoes in small pieces1 boil them till tender4 ,rub them through a sieve to extract the pulp1 which put on and boil until nearly dry4 ,then add one table spoonful of cayenne pepper1 one table spoonful of black pepper1 one tea spoonful of cloves1 two table spoonsful of mustard seed1 and two table spoonsful of salt4 ,boil the whole a few moments1 and when cold bottle it and cork it tightly4 ,if this should not be quite salt enough1 a little more may be added before it is boiled the last time4 ,put a table spoonful of sweet oil on the top of each bottle before it is corked1 to exclude the air4 ,,egg ,,sauce4 #bjh4 ,boil half a pint of milk1 and stir into it as much flour mixed with cold water as will thicken it4 ,then take it off the fire1 and beat in gradually three ounces of butter2 add a little salt4 ,boil two eggs hard2 chop them finely1 and add them to the milk and butter4 ,this sauce is used for boiled chicken or fish4 ,,drawn ,,butter4 #bji4 ,boil half a pint of milk1 and stir into it as much wheat flour mixed with cold milk1 as will thicken it4 ,take it off the fire and beat in gradually three ounces of butter4 ,add a little salt4 ,this is poured over asparagus and some other vegetables4 ,,onion ,,sauce4 #baj4 ,peel the onions1 put them on to boil in equal portions of milk and water1 but no salt1 as it will curdle the milk4 ,when soft1 drain them in a colander1 put them in a pan1 chop them up finely1 and add butter1 pepper and salt to the taste4 ,onions for sauce ought to be white4 ,,mint ,,sauce4 #baa4 ,choose some young mint1 pick and wash it2 chop it very fine1 and pour on enough vinegar to wet it4 ,to every gill of vinegar allow two gills of brown sugar4 ,the sugar should be dissolved in the vinegar1 then poured on the mint4 ,,mushroom ,,sauce4 #bab4 ,peel and wash a quart of mushrooms1 put them in a stew-pan1 with a little salt1 pepper1 and two ounces of butter4 ,cover the stew-pan1 and simmer them slowly till they are tender4 ,mix smoothly one tea spoonful of flour with a gill of cream1 stir this into the mushrooms1 let them boil once1 and serve them4 ,mace1 nutmeg1 and cloves may be stewed with this sauce1 if spices are preferred4 ,,parsley ,,sauce4 #bac4 ,make some drawn butter1 7see ,no4 #bji17 and whilst it is warm stir into it some parsley finely chopped4 ,,caper ,,sauce4 #bad4 ,make a half-pint of drawn butter1 7see ,no4 #bji17 and into this stir half a wine-glass of capers with two table spoonsful of vinegar4 ,,haslet ,,sauce4 7,for roast ,pig47 #bae4 ,put on the feet and liver of the pig with just enough water to cover them1 with a little salt4 ,let them stew slowly1 when the feet are tender take them up1 cut them in two or three pieces1 but do not take out the bones2 chop the liver1 return it and the feet to the liquor they were boiled in2 set the stew-pan over the fire1 add pepper1 salt and sweet-marjoram to the taste4 ,roll a piece of butter in flour1 and stir in to thicken the gravy1 add two glasses of port wine and serve it hot4 ,any kind of spice may be added4 ,,horse ,,radish ,,sauce4 #baf4 ,grate a stick of horse-radish1 mix with it as much vinegar as will cover it1 and a tea spoonful of sugar1 with a little salt4 ,this is generally eaten with roast beef or cold meat4 ,,french ,,tomato ,,sauce4 #bag4 ,peel your tomatoes and cut them in small pieces4 ,make a dressing for six tomatoes of a table spoonful of sweet oil1 one table spoonful of vinegar1 half a tea spoonful of common mustard1 or one tea spoonful of ,french mustard1 cayenne pepper and salt to the taste4 ,pour this dressing over the tomatoes1 stir them well and serve them4 ,tomatoes may be dressed as cucumbers1 and make a very good sauce for cold meat4 ,,oyster ,,sauce4 #bah4 ,cut off the beards and boil them with the liquor with a bit of mace and lemon peel4 ,in the mean time throw the oysters in cold water and then drain them2 strain the spice from the liquor1 put it into a sauce-pan with the oysters1 with two ounces of butter rolled in flour1 and a gill of rich milk or cream4 ,let it boil once1 squeeze in a little lemon juice1 and serve it hot4 ,,tomato ,,sauce4 #bai4 ,wash a dozen tomatoes1 cut them in pieces but do not skin them4 ,put them in a stew-pan with salt1 cayenne pepper1 one tea spoonful of whole allspice1 half a dozen cloves1 and four or five blades of mace4 ,stew them slowly till they are soft1 pass them through a sieve to remove the skins and spice2 put them back in the stew-pan1 let them boil five minutes1 then add two ounces of butter rolled in half a tea spoonful of flour1 let it boil once1 then serve it4 ,,pickles4 ,pickles should always be done in the very best cider or wine vinegar1 as the chemical preparations known by the name of vinegar soften the pickles1 besides being very injurious to the stomach4 ,stone or glass jars are the best for keeping pickles1 which should be always completely covered with vinegar4 ,when they are first put into the jars they require attention for a day or two1 to keep them filled up1 as the vinegar sinks in the jar1 or is imbibed by the pickles4 ,,pickled ,,peppers4 #bbj4 ,if you would prefer your peppers less pungent1 cut an opening in the top of the pepper1 and take out half the seeds4 ,lay them for two weeks in salt and water which will bear an egg4 ,be careful to keep them covered with the brine4 ,put a board over them to keep them under the salt and water1 and take off the scum as it rises4 ,if they are not yellow at the end of two weeks1 let them remain in the brine a little longer4 ,when yellow take them out1 wash them1 and put them in a kettle with cold water--cover the top with leaves--place them near the fire1 let them get hot1 but do not permit them to simmer4 ,when they are greened in this manner1 take them out1 drain them1 place them in your jars1 and pour cold spiced vinegar over them4 ,if you wish to stuff them1 chop some cabbage very fine1 season it highly with mace1 cinnamon1 cloves1 and mustard seed--stuff the peppers with this preparation1 and tie a thread round each one to keep the stuffing in4 ,,pickled ,,mushrooms1 ,no4 #a4 #bba4 ,choose button mushrooms2 wipe them well with a clean cloth4 ,sprinkle a little salt over them1 and put them in a stew-pan1 with some pieces of mace and whole pepper corns4 ,simmer them slowly till all the juice is out of them4 ,shake them frequently4 ,let them simmer very gradually till all the liquor is dried up1 but be careful not to let the mushrooms get dry4 ,when the juice has all evaporated1 pour over them as much cold vinegar as will cover them1 let them get hot1 and put them in jars4 ,when cold1 cover them closely4 ,,pickled ,,mushrooms1 ,no4 #b4 #bbb4 ,select the button mushrooms1 that is1 those which are not fully blown4 ,cut off the ends of the stems1 scrape them1 peel the tops1 and wipe them on a clean cloth4 ,put them into a stew-pan1 with just enough water to prevent them from sticking to the bottom of the pan4 ,shake them occasionally1 to prevent them from burning4 ,as soon as they are tender1 pour over them some boiling vinegar1 seasoned with mace1 cloves1 whole grains of pepper1 and salt4 ,when cool1 bottle them1 and seal the corks4 ,,pickled ,,onions4 #bbc4 ,choose small white onions1 peel them1 and throw a few at a time in a pan of boiling salt and water2 as soon as they look clear take them out carefully1 and place them on a sieve to dry2 then put in more1 and so on1 till all are cooked4 ,when they are cold1 put them in jars1 and pour spiced vinegar over them4 ,to each quart of the vinegar1 put one table spoonful of whole allspice1 half a table spoonful of pepper grains1 three or four small pieces of mace1 half a dozen cloves1 and a table spoonful of mustard seed4 ,boil all these spices in the vinegar1 and pour it1 boiling hot1 over the pickles4 ,,pickled ,,eggs4 #bbd4 ,boil some eggs hard2 take off the shells1 put them into a jar1 and cover them with cold vinegar4 ,,chow ,,chow4 #bbe4 ,three cabbages1 ,twenty-five peppers1 ,half a pint of mustard seed1 ,three sticks of horse-radish1 chipped4 ,cut the cabbages as for slaw2 chop the peppers very fine4 ,put in a jar a layer of cabbage1 a very little salt1 then a layer of peppers1 sprinkle over this some horse-radish and mustard seed1 and so on1 till all is in1 then fill up the jars with cold vinegar1 in every quart of which dissolve two ounces of sugar4 ,this is very good with hot or cold meat4 ,,pickled ,,walnuts4 #bbf4 ,rub your walnuts well with a coarse towel1 and lay them for two weeks in salt and water strong enough to float an egg4 ,drain them1 and put them in your kettle1 with fresh water enough to cover them1 and let them stand twelve hours1 where they will keep hot1 but not boil4 ,to one hundred walnuts take one gallon of the best vinegar1 one ounce of pepper1 one ounce of cloves1 half an ounce of mace1 half an ounce of nutmeg1 four ounces of ginger4 ,break the ginger and nutmegs in pieces1 bruise the pepper a little1 and put the spices into the vinegar just before it boils4 ,let it boil five minutes2 pour it out1 cover it closely1 and stand it away to get cold4 ,place the walnuts in your jars1 and strew over them about four ounces of mustard seed1 pounded and sifted1 then pour the spiced vinegar over and cover them closely4 ,,pickled ,,peaches4 #bbg4 ,select ripe cling-stone peaches4 ,to one gallon of good vinegar add four pounds of brown sugar2 boil this for a few minutes1 and take off any scum which may rise4 ,rub the peaches with a flannel cloth1 to remove the down1 and stick a clove in each2 put them in glass or stone jars1 and pour the liquor upon them boiling hot4 ,when cold1 cover the jars and let them stand in a cool place for a week or ten days1 then pour off the liquor and boil it as before1 after which return it1 boiling1 to the peaches1 which should be carefully covered and stored away for future use4 ,if your peaches are very hard1 boil them in water till tender1 before you pickle them1 and they will be fit for use almost immediately4 ,,pickled ,,beans4 #bbh4 ,string-beans1 or ,french beans1 are the kind used for pickling4 ,take off the strings but do not break the beans2 put them in strong salt and water for three or four days2 cover them with a board and weight so as to keep them under the water4 ,then take them out1 wash them1 and put them in a preserving kettle with hot water enough to cover them1 and put leaves or a cloth over them to keep in the steam4 ,when they are green take them out1 drain them and put them in jars2 pour hot vinegar over them1 with any kind of spice you may like best1 and a small piece of alum in each jar4 ,radish pods are pickled in the same way4 ,,pickled ,,mangoes4 #bbi4 ,cut your mangoes in half1 take out all the seeds1 tie them together with coarse thread1 and lay them in strong salt and water for three or four days4 ,then wash and drain them1 put them into a kettle with vine or cabbage leaves over the top1 or they may be covered with a clean coarse cloth2 pour in hot water enough to cover them1 and let them stand near the fire to keep hot4 ,when they are green take them out1 untie them1 turn the cut side down and drain them4 ,cut some horse-radish in fine slips1 and mix with it some mace1 cloves1 pepper1 allspice and mustard seed2 fill your mangoes with this1 and if you like it add a clove of garlic to each one1 place the two sides together and tie them again4 ,put them in jars and cover them with vinegar4 ,cut off the threads before they are sent to the table4 ,,pickled ,,cucumbers4 #bcj4 ,select the small sized cucumbers for pickling4 ,they should be free from bruises and of a fine green color1 for if they are old and yellow when picked from the vines they will never be green when they are pickled4 ,wash your cucumbers in cold water to remove all the sand and grit1 put them in your pickling tub1 make a brine of salt and water strong enough to float an egg4 ,pour enough of this brine over the cucumbers to cover them2 spread over the top a coarse cloth and over this put the lid of the tub1 which should be just large enough to fit inside and slip down so as to press on the cucumbers1 put a weight on the lid to keep it in its place4 ,let them stand in the salt and water till they are perfectly yellow1 which will be in about nine days4 ,when they are quite yellow take them out1 wash them in cold water and examine each one separately2 if you should find any soft or bruised reject them1 as they would be likely to spoil the others4 ,put them into a preserving kettle1 cover them with hot water and vine or cabbage leaves1 or if you have no leaves a clean coarse towel will answer as well4 ,put a plate over the top and stand them where they will keep hot1 but not simmer1 as that would ruin them4 ,when they are perfectly green take them out of the water1 drain them1 and put in your jars first a layer of cucumbers1 then a tea spoonful of whole allspice1 half a dozen cloves1 some strips of horse-radish1 and half a tea spoonful of mustard seed1 then more cucumbers1 and so on till the jar is full4 ,pour in as much good vinegar as will cover them1 with a tea spoonful of pulverized alum to each jar4 ,in a day or two examine them1 and fill up the jars with vinegar if the pickles have absorbed it so as to leave the top ones uncovered4 ,if you do not wish to pickle all your cucumbers at once1 7and they are much better when they are freshly pickled17 take them out of the salt and water1 wash and drain them4 ,put the brine over the fire1 boil and skim it2 let it stand to get cold2 wash the pickle tub1 wipe it dry1 put the cucumbers into it2 examine each one that no specked ones may be put in the tub1 pour the cold brine over them1 wash the cloth and lid of the tub and replace them as before4 ,cucumbers will keep in this way all winter4 ,they may be pickled a few at a time whenever they are wanted4 ,they must be soaked twenty-four hours in cold water before they are pickled2 if they are so long in salt and water they imbibe too much salt to green them without soaking4 ,gherkins are done in the same way4 ,,pickled ,,beets4 #bca4 ,boil your beets till tender1 but not quite soft4 ,to four large beets boil three eggs hard1 remove the shells2 when the beets are done take off the skin by laying them for a few minutes in cold water and then stripping it off2 slice them a quarter of an inch thick1 put the eggs at the bottom1 and then put in the beets with a little salt4 ,pour on cold vinegar enough to cover them4 ,the eggs imbibe the color of the beets1 and look beautiful on the table4 ,,pickled ,,cherries4 #bcb4 ,pick over your cherries1 remove all the specked ones4 ,put them into a jar1 and pour over them as much hot vinegar and sugar as will cover them2 to each gallon of vinegar allow four pounds of sugar4 ,boil and skim it and pour it hot over the fruit4 ,let it stand a week1 then pour off the vinegar and boil it as before1 pour it hot over the cherries the second time4 ,as soon as they are cold tie them closely4 ,,tomato ,,catsup1 ,no4 #a4 #bcc4 ,boil half a bushel of tomatoes until they are soft1 squeeze them through a fine wire sieve and add-- ,one quart of vinegar1 ,half a pint of salt1 ,one ounce of cloves1 ,two ounces of whole allspice1 ,two ounces of ground cayenne pepper1 ,a dessert spoonful of ground black pepper1 ,two heads of garlic skinned and separated4 ,mix the whole together and boil three hours2 bottle without straining it4 ,on the top of each bottle pour a table spoonful of sweet oil1 cork them closely and seal them4 ,the sweet oil by excluding the air tends to preserve the catsup4 ,,tomato ,,catsup1 ,no1 #b4 #bcd4 ,slice the tomatoes1 put a layer in a deep vessel1 and sprinkle over some salt2 then another layer of tomatoes and salt till all are in4 ,stand them in the sun for two or three days1 when they are soft pass them through a sieve1 and put the pulp1 thus drained out1 over the fire to boil4 ,add cayenne pepper1 whole black pepper1 mace1 cloves1 allspice1 and a little race ginger if you like2 let it boil till it is thick1 add a clove of garlic2 by tasting it you can judge if it is seasoned to your taste4 ,when cold1 bottle it off2 put a table spoonful of sweet oil on the top of each bottle1 and seal the corks4 ,,mushroom ,,catsup4 #bce4 ,procure fresh mushrooms1 pick them carefully1 wipe them clean1 and put a layer in the bottom of a pan1 sprinkle over some salt1 then another layer of mushrooms and more salt until all are in2 cover the pan and let them stand two days1 mash them well and strain them through a hair sieve4 ,to each quart of the pulp add one ounce and a half of whole black pepper1 half an ounce of whole allspice1 and a few blades of mace4 ,boil it till reduced to two-thirds the original quantity4 ,when done pour it in a pan and stand it away till the next day1 then pass it through a hair sieve and bottle it for use4 ,put it in small bottles1 on the top of each pour a table spoonful of sweet oil to exclude the air4 ,cork them closely and rosin the corks4 ,,walnut ,,catsup4 #bcf4 ,when your pickled walnuts are soft1 mash them through the vinegar which covers them1 strain it and boil it to a proper thickness4 ,bottle it1 put a table spoonful of sweet oil on the top of each bottle1 and cork them tightly2 seal the corks and it will keep for several years4 ,this catsup is excellent4 ,,pickled ,,nasturtiums4 #bcg4 ,cut the green seeds of the nasturtiums with a piece of the stem to each4 ,put them in a jar of cold vinegar4 ,,pickled ,,tomatoes4 #bch4 ,take one peck of ripe tomatoes1 prick them with a large needle1 and lay them in strong salt and water eight days4 ,then take them out of the brine and lay them in vinegar and water for twenty-four hours4 ,scald a dozen small onions in vinegar and stand the whole away to get cold4 ,drain the tomatoes and add them to the cold onions and vinegar1 with two wine-glasses of mustard-seed and an ounce of cloves4 ,,pastry4 ,the flour for pastry should be of the whitest and finest quality4 ,it should be mixed with a broad knife1 as the moisture and warmth of the hand makes it heavy4 ,the butter should be of the best quality1 as if it is a little rancid it will taste4 ,to make puff paste it should have all the salt washed out of it4 ,iron1 or block tin plates are the best for baking pastry4 ,always use cold water 7in summer iced water7 to mix pastry1 and if it cannot be baked immediately1 set it away in a cool place4 ,,puff-,,paste4 #bci4 ,one pound of butter1 ,one pound of flour4 ,wash your butter in cold water to extract all the salt2 work it well with a broad wooden spoon in order to get out all the water4 ,lay it between clean napkins1 put it in a tin pan or plate1 set it on the ice to get hard1 but do not let it freeze4 ,sift your flour in a pan1 cut the butter in four equal parts1 cut one-fourth in very small pieces in the flour1 but do not touch it1 as the warmth of your hands will make the paste heavy4 ,add to the flour as much cold water as will make it a stiff dough4 ,turn it out on your pie-board1 roll it gently into sheets1 cut one-third of the remainder of the butter into small pieces1 and lay over it1 sprinkle on a very little flour1 fold it over1 roll it out again1 cut one-half of the butter which is left in small pieces and lay on1 put on a little flour1 and fold it as before1 roll it out again1 and put on the remainder of the butter4 ,it should now be set on the ice1 but should not come in contact with it4 ,when it is perfectly cold1 roll it out in a sheet thinner in the centre than at the edges of your pie1 cut it with a very sharp knife the size you wish it4 ,fill with whatever you choose1 and bake in a tolerably quick oven4 ,,plain ,,paste4 #bdj4 ,one pound of flour1 ,three-quarters of butter4 ,put the ingredients together in the same manner as directed for puff paste4 ,,common ,,paste4 #bda4 ,one pound of flour1 ,half a pound of butter4 ,proceed as directed for puff-paste1 only the butter need not be washed1 nor the paste placed upon the ice4 ,a very good paste may be made with the above quantity of flour1 and a quarter of a pound of butter1 and the same quantity of nice fresh lard4 ,,lemon ,,pudding1 ,no4 #a4 #bdb4 ,half a pound of sugar1 ,half a pound of butter1 ,five eggs1 ,the grated rind and juice of one lemon1 ,half a gill of brandy4 ,beat the butter and sugar4 ,whisk the eggs and add to it the grated yellow rind and juice of one lemon1 and lastly the liquor4 ,make a puff-paste1 line your pie plates with it1 and pour in the mixture4 ,these ingredients will make three puddings4 ,it requires a moderate oven4 ,this is a very rich and expensive kind of pudding--for a plainer kind see ,no4 #b4 ,in place of the liquor1 a table spoonful of rose water1 and a tea spoonful of grated nutmeg may be added4 ,,lemon ,,pudding1 ,no4 #b4 #bdc4 ,half a pound of sugar1 ,a quarter of a pound of butter1 ,five eggs1 ,the grated yellow rind and juice of one lemon4 ,beat the butter and sugar to a cream4 ,whisk the eggs and add to it1 then stir in the lemon juice and grated rind4 ,make a paste1 cover your pie plates1 pour in the mixture1 and bake in a moderate oven4 ,two table spoonsful of brandy may be added1 if preferred1 to flavor it4 ,,orange ,,cheese-,,cake4 #bdd4 ,a quarter of a pound of butter1 ,a quarter of a pound of sugar1 ,three eggs1 ,a wine glass of milk or cream1 ,two ounces of sponge cake1 ,the rind of one orange grated1 ,half a nutmeg1 ,one table spoonful of brandy1 or two of rose water4 ,pour the milk or cream over the sponge cake to moisten it4 ,then stir together your butter and sugar1 whisk your eggs1 mash the cake very fine1 and mix all together with the liquor and spice4 ,line your pie plates with paste1 fill with the mixture1 and bake in a moderate oven4 ,,lemon ,,cheese-,,cake4 #bde4 ,a quarter of a pound of butter1 ,a quarter of a pound of sugar1 ,a wine glass of milk or cream1 ,two ounces of sponge cake1 ,three eggs1 ,the grated rind of one and juice of half a lemon4 ,slice the cake1 and pour over it the milk or cream4 ,beat the butter and sugar together1 and stir into it4 ,mash the sponge cake very fine1 and add to the above4 ,grate the yellow rind1 and squeeze the juice of half a lemon and stir in4 ,cover the pie plates with paste1 fill with the mixture1 and bake in a moderately hot oven4 ,,curd ,,cheese-,,cake4 #bdf4 ,one quart of milk1 ,half a pound of sugar1 ,a quarter of a pound of butter1 ,five eggs1 ,one tea spoonful of grated nutmeg1 ,a quarter of a pound of currants4 ,warm the milk1 and turn it to a curd1 with a piece of rennet1 or a table spoonful of the wine in which a rennet has been soaked4 ,as soon as the milk is a thick curd1 take it out with a broad ladle or spoon1 and lay it on a sieve to drain4 ,beat the eggs1 and add the drained curd1 also the sugar and butter1 which must have been beaten to a cream1 then the spice and fruit4 ,for those who would prefer it sweeter1 more sugar may be added4 ,line your pie plates with paste1 fill them with the above mixture1 and bake in a moderately hot oven4 ,,cottage ,,cheese-,,cake4 #bdg4 ,one pint of curd1 ,one gill and a half of cream1 ,three eggs1 ,sugar1 nutmeg1 and cinnamon to the taste4 ,mix the curd and cream thoroughly together4 ,beat the eggs1 add them with the sugar and spice4 ,make a paste1 cover your pie plates1 and fill them with the mixture4 ,bake in a moderate oven4 ,,indian ,,florendines4 #bdh4 ,one quart of milk1 ,three eggs1 ,one ounce of butter1 ,two table spoonsful of brandy1 ,sugar to the taste1 ,as much ,indian meal as will make the milk as thick as pap4 ,when the milk boils1 stir in the ,indian meal till it is thickened about like pap1 then add the butter4 ,set it off to cool4 ,when cold stir in the eggs1 which must have been well beaten1 then the sugar and brandy4 ,they are very good without brandy4 ,make a paste1 cover your pie plates1 pour in the above mixture1 and bake in a moderate oven4 ,,rice ,,florendines4 #bdi4 ,one quart of milk1 ,eight eggs1 ,sugar to the taste1 ,a quarter of a pound of butter1 ,one tea spoonful of cinnamon1 ,one tea spoonful of nutmeg1 ,brandy1 or rose-water to the taste1 ,rice flour enough to thicken the milk4 ,boil the milk1 and stir in enough rice flour mixed with cold milk1 to thicken it about as stiff as thick molasses4 ,add the butter while it is hot4 ,beat the eggs1 stir them in when it gets cold1 and add the other ingredients1 bake in pie plates1 with an under crust only4 ,,orange ,,pudding4 #bej4 ,half a pound of butter1 ,half a pound of sugar1 ,five eggs1 ,two table spoonsful of brandy1 ,the rind of an orange4 ,lay the rind of an orange to soak over night4 ,the next day boil it and mash it fine4 ,it must be boiled in fresh water4 ,beat the butter and sugar as for cake4 ,whisk the eggs and add to it1 then stir in the liquor and orange4 ,cover your pie plates with rich paste1 fill them and bake in a moderate oven4 ,,almond ,,pudding4 #bea4 ,half a pound of butter1 ,half a pound of sugar1 ,five eggs1 ,six ounces of sweet almonds1 ,two ounces of bitter almonds1 ,half a gill of rose-water4 ,blanch the almonds1 pound them in a mortar to a paste with a little rose-water4 ,stir the butter and sugar to a cream4 ,whisk the eggs1 mix all the ingredients together1 line your pie plates with paste1 fill them1 and bake them as directed for other puddings4 ,,cocoa-,,nut ,,pudding1 ,no4 #a4 #beb4 ,a quarter of a pound of sugar1 ,a quarter of a pound of cocoa-nut1 ,three ounces of butter1 ,the whites of six eggs1 ,half a glass of wine and brandy mixed1 ,one table spoonful of rose-water4 ,beat the butter and sugar smooth1 whisk the eggs and add to it1 then stir in the grated nut and liquor4 ,cover your pie plates with rich crust1 fill them with the mixture1 and bake in a moderate oven4 ,,cocoa-,,nut ,,pudding1 ,no4 #b4 #bec4 ,half a pound of sugar1 ,half a pound of butter1 ,one pound of nut1 ,eight eggs1 the whites only1 ,half a gill of wine and brandy mixed1 ,one table spoonful of rose-water4 ,peel off the outer skin of the cocoa-nut1 grate it and stir it into the butter and sugar1 which must be beaten to a cream4 ,add the brandy1 wine1 and rose-water1 then the whites of the eggs1 which must be whisked till they are dry4 ,bake in a puff paste4 ,,apple ,,pudding1 ,no4 #a4 #bed4 ,half a pound of the mashed apple1 ,half a pound of butter1 ,half a pound of sugar1 ,five eggs1 ,half a nutmeg1 ,two table spoonsful of brandy1 or rose-water if preferred4 ,peel the apples and core them2 cut them in small pieces1 and stew them in very little water till they are soft4 ,pass them through a sieve to free them from lumps4 ,beat the butter and sugar smooth1 whisk the eggs and add to it2 then stir in the apples1 7which should be half a pound when mashed17 brandy or rose-water and nutmeg4 ,cover your pie plates with a rich crust and bake in a moderate oven4 ,these are very rich4 ,,apple ,,pudding1 ,no4 #b4 #bee4 ,one pound of grated apple1 ,half a pound of butter1 ,half a pound of sugar1 ,six eggs1 ,half a pint of cream1 ,the juice and grated rind of one lemon4 ,grate your apples2 beat the butter and sugar very light1 whisk the eggs and add to it1 add the apples1 cream and lemon4 ,stir all together1 line your pie plates with rich paste1 pour in the mixture and bake it4 ,a few currants may be added4 ,,plain ,,apple ,,pudding1 ,no4 #c4 #bef4 ,one pound of the mashed apples1 ,a quarter of a pound of butter1 ,sugar to the taste1 ,six eggs1 ,one tea spoonful of cinnamon1 ,half a nutmeg1 ,brandy or rose-water to the taste4 ,peel the apples1 cut them in slices1 and stew them in a very little water till they are tender4 ,mash them fine1 and while they are hot add the butter4 ,set them away to cool4 ,beat the eggs1 and when the apples are cold add the eggs and sugar1 liquor and spice4 ,cover your pie plates with plain paste1 fill them and bake in a moderate oven4 ,a quarter of a pound of dried currants may be added if preferred4 ,,pumpkin ,,pudding1 ,no4 #a4 #beg4 ,a quarter of a pound of butter1 ,sugar to the taste1 ,eight eggs1 ,two table spoonsful of brandy1 ,one tea spoonful of cinnamon1 ,one tea spoonful of grated nutmeg1 ,one pint of mashed pumpkin4 ,stew the pumpkin in very little water1 mash it fine1 and add the butter to it whilst it is hot2 whisk the eggs and stir into the pumpkin when it is cool enough1 and add the other ingredients4 ,bake in a light paste4 ,,pumpkin ,,pudding1 ,no4 #b4 #beh4 ,eight eggs1 ,one pint of stewed pumpkin1 ,a quarter of a pound of butter1 ,a quarter of a pound of sugar1 ,two table spoonsful of brandy1 ,one tea cupful of cream1 ,one tea spoonful of cinnamon1 ,one tea spoonful of nutmeg4 ,stew the pumpkin in very little water1 mash it very fine1 add the butter and stand it away to cool4 ,beat the eggs1 and when the pumpkin is cool add them and the other ingredients4 ,line your pie-plates with paste1 pour in the pumpkin1 and bake in a moderately hot oven4 ,when they are to be sent to the table sift sugar over them4 ,,quince ,,pudding4 #bei4 ,six ounces of mashed quinces1 ,half a pound of butter1 ,half a pound of sugar1 ,five eggs1 ,a table spoonful of brandy4 ,stew the quinces1 mash them very fine1 and when nearly cold add to them the butter and sugar beaten to a cream4 ,whisk the eggs very light and stir in with the other ingredients4 ,cover your pie-plates with a nice paste1 pour in the mixture and bake it4 ,,french ,,custard ,,pudding4 #bfj4 ,one pint of milk1 ,one table-spoonful of flour1 ,three eggs1 ,sugar to the taste1 ,flavored with rose-water1 essence of lemon1 or brandy4 ,put on the milk to boil1 mix the flour smoothly with a little cold milk2 as soon as the milk boils stir in the mixture of flour and milk4 ,let it boil one minute1 take it off and set away to cool4 ,beat the eggs1 and when the milk is cool add them to it with the sugar1 then the spice and rose-water1 or whatever it is to be flavored with4 ,line your pie plates with paste1 pour in the above mixture1 and bake it in a moderate oven4 ,,potato ,,pudding4 #bfa4 ,half a pound of butter1 ,half a pound of sugar1 ,half a pound of mashed potatoes1 ,half a gill of cream1 ,five eggs1 ,two table spoonsful of brandy1 ,the grated peel of one orange1 ,one tea spoonful of nutmeg1 ,one tea spoonful of cinnamon4 ,mash the boiled potatoes with the cream1 and when cool1 add to it the butter and sugar beaten to a cream1 the eggs well whisked1 and all the other ingredients4 ,bake in a puff paste4 ,,sweet ,,potato ,,pudding4 #bfb4 ,made as the white potato4 ,,cranberry ,,tarts4 #bfc4 ,stew your cranberries with sugar in the proportion of a pound of sugar to a pound of fruit1 and merely enough water to melt the sugar4 ,when they are done set them away to get cold4 ,make some shells of puff paste and fill with the fruit4 ,,rhubarb ,,tarts4 #bfd4 ,cut your fruit in pieces1 strew over it plenty of sugar1 and stew it till it is soft1 then mash it fine4 ,line your pie plates with good light paste1 bake it1 and when the shells are cold fill them with the stewed fruit4 ,,ripe ,,peach ,,pie4 #bfe4 ,pare your peaches1 cut them in halves or quarters according to their size2 lay them in a dish1 and between every layer of peaches strew sugar according to the acidity of the peach4 ,line your pie plates with a paste1 then put in the fruit and cover with a lid of paste1 leaving a small opening in the centre for the steam to escape4 ,ripe peach pie may be made without any sugar2 when the pie is baked take off the top crust1 mash the fruit1 and add as much sugar as will sweeten it4 ,be careful not to break the crust as it will disfigure the pie4 ,,peach ,,pot ,,pie4 #bff4 ,line the sides of a deep pot with a paste made in the proportion of half a pound of butter to one pound of flour4 ,then pare and slice some peaches1 sugar them to your taste1 and fill up the pot and cover the top with the paste1 leaving an opening in the middle of the crust to permit the steam to escape while the pie is baking4 ,bake it in a moderately hot oven1 and when cold serve it with cream4 ,,quince ,,pie4 #bfg4 ,the quinces are prepared in the same manner as for quince marmalade4 ,make your paste1 line your pie plates1 fill them with the marmalade1 cover with a lid of paste and bake them4 ,quince pies made in this way1 are excellent during the winter when fruits are scarce4 ,,plum ,,pie4 #bfh4 ,cut your plums in two1 and take out the stones4 ,make a paste1 line your pie plates1 put in a layer of fruit and one of sugar1 in the proportion of three-quarters of a pound of sugar to one pound of fruit4 ,roll out some paste1 cover the pies and bake them in a moderate oven4 ,leave an opening in the centre of the lid to allow the steam to escape while they are baking4 ,,quince ,,dumplings4 #bfi4 ,pare and core your quinces1 put them in a sauce-pan with very little water1 and as soon as they begin to get tender take them out4 ,make a paste of six ounces of butter to a pound of flour1 cover the fruit1 tie them in dumpling cloths and boil them4 ,,peach ,,dumplings4 #bgj4 ,choose large free-stone peaches2 peel them1 make a paste of six ounces of butter to one pound of flour2 cover each peach with this paste1 and boil them in cloths or nets till the fruit is tender4 ,they are very nice4 ,serve with sugar and cream4 ,,apple ,,dumplings4 #bga4 ,make a paste of six ounces of butter to a pound of flour4 ,pare your apples1 take out the cores1 and cover them with the paste2 tie them in cloths and boil them till the apples are tender4 ,serve with sugar and cream1 or molasses and butter4 ,,cherry ,,pie4 #bgb4 ,stew your cherries with sugar1 in the proportion of a pound of cherries to half a pound of sugar1 and stir in a little flour to thicken the syrup4 ,make a paste1 as rich as you like1 line your pie plates1 fill with the fruit1 and cover with a lid of the paste4 ,,rhubarb ,,pies4 #bgc4 ,cut the young stalks in pieces about half an inch in length4 ,make a paste1 cover the bottom of your pie plate1 put in the fruit with a great deal of sugar1 about four table spoonsful to each pie3 put on a cover and bake them till the fruit is soft4 ,,sweet ,,dishes4 ,,guernsey ,,pudding4 #bgd4 ,half a pound of beef suet1 ,one pound of flour1 ,half a pound of dried currants1 ,half a pound of stoned raisins1 ,two eggs1 ,nutmeg and cinnamon to the taste1 ,half a salt spoonful of salt4 ,shred the suet1 chop it fine1 and rub it through the flour4 ,wash1 pick1 and dry the currants2 seed the raisins1 mix the currants and raisins together1 and dredge over them as much flour as will adhere to them4 ,beat the eggs till they are very thick and light1 and add enough milk to form a batter--stir in the eggs1 then the spices and salt1 and lastly the fruit4 ,dip your pudding bag into cold water1 turn it wrong side out and flour it well1 then turn it back again1 pour in the batter1 tie the mouth of the bag with a strong string1 but take care to leave a space sufficient to allow the pudding to swell4 ,have ready a pot of boiling water1 with a plate in the bottom to prevent the bag from touching the bottom of the pot1 put in the pudding and let it boil two hours and a half4 ,keep a kettle of boiling water to fill up the pot as may be required4 ,when the pudding is done1 take it out of the pot1 dip it for an instant in cold water1 untie the bag1 and turn it out on a dish4 ,to be eaten with sweet sauce4 ,,eve',s ,,pudding4 #bge4 ,six eggs1 ,six apples1 ,six ounces of bread crumbs1 ,six ounces of currants1 ,six ounces of sugar1 ,nutmeg to the taste1 ,half a salt spoonful of salt4 ,beat the eggs very light1 add to them the apples1 which must be finely chopped1 the currants1 sugar and bread crumbs1 nutmeg and salt4 ,if the mixture should be too thick1 add a little milk4 ,pour the batter in a pan leaving a space at the top1 tie a cloth tightly over the pan so as to exclude all the water1 and let it boil three hours4 ,serve it with sweet sauce4 ,,french ,,pudding4 #bgf4 ,one quart of milk1 ,ten table spoonsful of flour1 ,eight eggs4 ,beat the eggs very light1 add them to the milk1 with the flour4 ,butter a pan1 pour in the mixture1 and bake it4 ,serve it hot with sweet sauce4 ,,sago ,,pudding4 #bgg4 ,a quarter of a pound of sago1 ,three pints of milk1 ,eight eggs1 ,sugar to the taste1 ,a quarter of a pound of butter1 ,half a pound of currants1 ,half a tea spoonful of nutmeg and cinnamon mixed4 ,pick and wash the sago1 and pour over it enough warm water to cover it4 ,put it in a warm place1 and let it stand for three hours to soak4 ,wash1 pick1 and dry your currants1 and sift flour over them4 ,boil the sago in the milk until it is completely incorporated with it4 ,add the butter and stand it away to cool4 ,beat the eggs1 and stir them into the milk2 add the sugar1 fruit1 and spice4 ,butter a deep dish1 pour in the mixture and bake it4 ,,french ,,bread ,,pudding4 #bgh4 ,one-half of a four cent baker's loaf1 ,one quart of milk1 ,three eggs1 ,one gill of dried currants1 ,sugar to the taste4 ,boil the milk1 slice the bread1 and pour the boiling milk over it4 ,stand it away to cool4 ,beat the eggs1 and add them and the sugar when the milk is cool4 ,wash1 pick and flour the currants1 and stir them in to the mixture4 ,put it in a pudding dish1 and bake it half an hour in a moderate oven4 ,serve it with or without sweet sauce4 ,,green ,,corn ,,pudding4 #bgi4 ,cut off the cob one dozen ears of green corn whilst in the milky state4 ,beat five eggs very light1 add to them one quart of milk1 with sugar to the taste1 stir in the grains of corn1 butter thoroughly the bottom and sides of a pudding pan1 pour in the mixture1 and bake it in a very moderate oven for three hours4 ,it may be eaten with any kind of sweet sauce2 or the sugar may be left out of the pudding1 and then it may be eaten hot for breakfast with butter4 ,,rice ,,cup ,,puddings4 #bhj4 ,pick and wash a tea cupful of rice1 and boil it in a quart of milk till it is very thick and dry2 add to this whilst it is hot1 a pint of rich milk or cream1 and two ounces of butter4 ,when it is sufficiently cool1 add three eggs1 well beaten1 and sugar to the taste4 ,butter your cups1 pour in the mixture1 and bake in a moderate oven4 ,grate nutmeg over the top1 and serve them with cream4 ,,newcastle ,,pudding4 #bha4 ,make a custard of six eggs to a quart of milk and sugar to the taste4 ,beat the eggs2 stir them in the milk1 and add the sugar4 ,butter some bread1 lay it in the bottom of a dish1 then strew over it some currants1 then another layer of buttered bread and currants4 ,pour on the egg and milk prepared as above1 and bake it until the custard is thick4 ,,peach ,,baked ,,pudding4 #bhb4 ,line a deep pudding dish with slices of baker's bread cut thin4 ,fill up the dish with ripe peaches cut in pieces and sugared1 cover the top with some bread sliced thin1 buttered and dipped in the yelk of an egg well beaten4 ,set the pudding in the oven and bake it4 ,serve it with milk or cream4 ,,farmer',s ,,apple ,,pudding4 #bhc4 ,stew some tender apples2 if the apples are juicy they will require very little water to cook them2 add to one pound of the mashed apple1 whilst it is hot1 a quarter of a pound of butter1 and sugar to the taste4 ,beat four eggs and stir in when the apple is cold4 ,butter the bottom and sides of a deep pudding dish1 strew it very thickly with bread crumbs1 put in the mixture1 and strew bread crumbs plentifully over the top4 ,set it in a tolerably hot oven1 and when baked1 sift sugar over4 ,this is good with a glass of rich milk4 ,it is a good substitute for pie1 and can be eaten by those who cannot partake of pastry4 ,,rice ,,pudding1 ,no4 #a4 #bhd4 ,half a tea cup of rice1 ,two ounces of butter1 ,three pints of milk1 ,five eggs1 ,sugar to the taste4 ,put the rice and milk together1 and simmer it gently till the rice is soft1 then take it out and add the butter while the rice is hot4 ,set it away to cool4 ,beat the eggs1 stir them in when the rice is cool1 and add the sugar4 ,put the mixture in a pudding dish1 place it in a moderate oven1 and as soon as it forms a custard take it out4 ,grate nutmeg over the top4 ,,rice ,,pudding1 ,no4 #b4 #bhe4 ,one quart of milk1 ,rice flour enough to thicken the milk1 ,six eggs1 ,two ounces of butter1 ,sugar to the taste4 ,boil the milk and thicken it with rice flour mixed with cold milk4 ,it should be about as thick as pap4 ,add the butter while the milk is hot4 ,when cool add the beaten eggs1 and sugar to the taste4 ,put it in a deep dish and bake it till a fine custard is formed4 ,dried currants may be added before it is baked1 also a little lemon or rose-water4 ,,boiled ,,rice ,,pudding4 #bhf4 ,pick and wash your rice1 tie it in a pudding bag1 allowing it room to swell4 ,boil it till the rice is soft1 and serve it with sugar and cream1 or molasses and butter4 ,,rice ,,pudding ,,with ,,fruit4 #bhg4 ,put your rice in a stew-pan1 with very little milk2 that is1 to one cup of rice one gill of milk4 ,stand it where it will be hot1 but not boil2 when the rice has absorbed all the milk add to it a quarter of a pound of dried currants1 and one egg1 well beaten4 ,boil it in a bag till the rice is tender1 and serve it with sugar and cream4 ,more fruit may be added to the rice if it should be preferred4 ,,rice ,,cups4 #bhh4 ,boil some rice in very little milk so as it may be perfectly dry when done4 ,mash it fine1 and while it is hot add a little butter and sugar to the taste4 ,put the rice in cups2 you should fill them as full as they will hold1 by pressing the rice into them4 ,when they are cold1 turn them out on a dish1 pour a custard round them1 and eat them with cream4 ,,plum ,,pudding4 #bhi4 ,one quart of milk1 ,six eggs1 ,a quarter of a pound of seeded raisins1 ,a quarter of a pound of currants1 ,sugar to the taste4 ,beat the eggs1 and add them to the milk with the fruit4 ,pour it in a pudding dish1 cover the top with slices of bread well buttered4 ,first dip the bread in the milk1 so as it may be brown when it is baked4 ,this is generally eaten cold4 ,it may be flavored with lemon or vanilla4 ,,boiled ,,pudding1 ,no4 #a4 #bij4 ,pour over a pint of the crumbs of baker's bread as much boiling milk as will moisten it1 mash it smoothly in the milk4 ,beat the yelks of four eggs and add them to the bread and milk1 beat it very hard2 then whisk the whites of the eggs and stir in gently with as much flour as will make a batter4 ,fruit may be added if preferred1 but the pudding will be lighter without4 ,rinse your pudding bag1 flour it on the inside1 pour in the batter1 tie it very closely1 leaving room for it to swell4 ,boil it two hours4 ,,boiled ,,pudding1 ,no4 #b4 #bia4 ,eight eggs1 ,one quart of milk1 ,one pint of flour1 ,salt just to taste4 ,beat the eggs very light1 the yelks and whites separate--the yelks should be as thick as batter--add to them the flour and milk alternately1 and very gradually1 beating it hard all the time2 then stir in the whites1 but do not beat it after they are in4 ,the whites should be very dry4 ,wet your pudding bag1 wring it dry1 flour the inside1 and pour in the pudding4 ,it requires one hour to boil1 and is very delicate1 being very little thicker than a custard4 ,serve it with any kind of sweet sauce4 ,this makes a light wholesome pudding4 ,,indian ,,boiled ,,pudding4 #bib4 ,one quart of milk1 ,four eggs1 ,half a pound of dried currants1 ,two ounces of butter1 ,salt just to taste1 ,indian meal sufficient to form a batter4 ,stand the butter near the fire where it will dissolve without getting hot4 ,stir as much ,indian meal in the milk as will form a thick batter1 then add the salt and melted butter4 ,separate the yelks and whites of the eggs2 beat the yelks very thick and light1 and add to the batter2 whisk the whites till they are very dry1 stir them gently into the mixture4 ,have your currants washed1 picked and dried1 flour them and stir in at the last4 ,dip your pudding bag in water1 wring it out1 turn it wrong side out1 flour it well1 turn it again1 pour in the mixture and tie it closely with a strong string1 taking care to leave room at the top of the bag for the pudding to swell4 ,have ready a pot of boiling water1 put the pudding in1 and have a kettle of boiling water to fill it up as it boils away4 ,keep the pudding boiling all the time1 as it would be heavy if it should cease4 ,let it boil three hours4 ,when done immerse the bag for an instant into a pan of cold water1 untie the string1 turn back the bag and place your pudding on a dish4 ,serve it immediately4 ,to be eaten with any kind of sweet sauce4 ,,indian ,,baked ,,pudding4 #bic4 ,one pint of ,indian meal1 ,one heaping table spoonful of wheat flour1 ,a table spoonful of butter1 ,four eggs1 ,salt just to taste1 ,milk enough to form a batter4 ,stand your butter near the fire to warm1 add it to the ,indian meal1 then the salt and milk4 ,beat the eggs very light1 the yelks and whites separate2 add the yelks to the ,indian batter1 then the whites alternately with the flour4 ,do not beat it after the whites are in4 ,butter a pan1 pour in the batter1 and bake it in a moderate oven4 ,this pudding is very good with a quarter of a pound of currants and a quarter of a pound of raisins1 floured and stirred into the batter4 ,to be served with sweet sauce of any kind4 ,,oxford ,,pudding4 #bid4 ,half a pint of bread crumbs1 ,one pint of milk1 ,six eggs1 ,two ounces of butter1 ,half a pint of cream1 ,a quarter of a pound of dried currants1 ,sugar and nutmeg to the taste4 ,after the bread is soaked in the milk1 which should be warm1 mash it very smooth and add the butter while it is hot4 ,beat the eggs very light1 the yelks first1 and stir them into the bread and milk1 then add the cream1 sugar1 nutmeg and fruit4 ,lastly have the whites whisked to a dry froth2 stir them gently into the mixture2 butter your cups1 half fill them with the batter1 and bake them in a tolerably hot oven4 ,serve with pudding sauce4 ,,college ,,pudding4 #bie4 ,four eggs1 ,one pint of milk1 ,a little salt1 ,flour to make a rather thin batter1 ,one dessert spoonful of dissolved carbonate of ammonia4 ,beat the yelks of the eggs very light1 add the salt1 milk and flour4 ,the batter must not be thick4 ,beat the whole very hard for ten or fifteen minutes4 ,then stir in gently the whites of the egg1 which should have been whisked very dry4 ,do not beat the batter after the whites are in1 only stir it sufficiently to incorporate them with it4 ,lastly add the ammonia4 ,butter well a cake mould or iron pan1 pour in the mixture and bake it in an oven about as hot as for bread4 ,this pudding is very nice with wine or lemon sauce4 ,cream sauce may be served with it if preferred4 ,,blanc ,,mange4 #bif4 ,one pint of milk1 ,one pint of cream1 ,one ounce of isinglass1 ,the grated rind and juice of one lemon1 ,sugar to the taste4 ,boil the milk and pour it whilst hot over the isinglass1 let it stand near the fire until it is perfectly dissolved1 then strain it through a flannel jelly bag into the pint of cream1 to which add the grated rind and juice of one lemon1 and sugar to the taste4 ,let the whole boil once2 take it off the fire1 strain it again through your jelly bag1 and pour it in moulds4 ,set it in a cool place4 ,,clear ,,blanc ,,mange4 #big4 ,boil four calves' feet in three quarts of water until the water is reduced to one quart1 then strain it through a flannel jelly bag and stand it away to cool4 ,when it is perfectly cold scrape off all the fat1 which will be congealed in a cake on the top2 after you have scraped all off as clean as you can get it1 take a piece of clean damp sponge1 or soft cloth a little damp1 and wipe the top of the jelly and the inner edge of the vessel which contains it1 lest any of the grease should be combined with the jelly when it is melted1 as it would destroy its transparency4 ,break the jelly in pieces1 put it in a preserving pan1 add to it one pound of pulverized white sugar1 half an ounce of bitter almonds pounded in a mortar with a little rose-water2 put the almonds in the mortar one at a time1 so as to pound them very finely1 they should be like cream when done2 strain them and add them to the jelly with a table spoonful of rose-water4 ,place the preserving pan in a vessel of boiling water1 let it stand till it gets very hot1 but do not let it boil4 ,strain it through the jelly bag several times1 and when perfectly clear pour it in moulds2 wet them inside first to prevent the jelly from adhering to them1 and stand them in a cold place4 ,when you strain the jelly do not squeeze the bag1 as by that means you force the sediment through it2 and by no means wash it1 as it is impossible to wring it perfectly dry1 and consequently the jelly will be thinned2 scrape it on the inside as clean as you can each time4 ,,charlotte ,,de ,,russe4 #bih4 ,get a sponge cake which has been baked in a mould1 and weighing about two pounds or little more4 ,place this in the centre of a deep china or glass dish4 ,mix together half a pint of wine with half a pint of water1 and sweeten it well with white sugar4 ,pour this over the cake1 which should have been baked the day before2 let it stand till it has absorbed as much of the wine as it will take up1 then make a custard according to the following directions3 ,put over the fire three half-pints of milk1 well sweetened and flavored with lemon or vanilla1 and as soon as it is ready to boil stir in very gradually the yelks of six eggs which should have been well beaten4 ,as soon as the milk and egg begins to bubble a little at the edges1 take it off the fire4 ,when the custard is lukewarm pour it round the cake in the dish2 whisk the whites of the eggs to a stiff1 dry froth1 sweeten them with powdered white sugar and flavor with essence of lemon or lemon juice4 ,pile the whites on the top of the cake and serve it immediately4 ,,peach ,,charlotte4 #bii4 ,line the bottom and sides of a dish with slices of fresh sponge cake4 ,pare some ripe peaches1 cut them in halves1 sprinkle sugar over them1 and fill up the dish4 ,then whisk a pint of sweetened cream2 as the froth rises1 take it off till all is done4 ,pile the cream on the top of the peaches and send it to the table4 ,,savoy ,,charlotte4 #cjj4 ,lay some slices of sponge cake in the bottom of a deep dish2 moisten it with wine4 ,make a custard of one quart of milk and five eggs1 with as much sugar as will sweeten it4 ,beat the eggs1 stir them into the milk with the sugar1 pour it in a pan1 place the pan in a vessel of water1 put it in the oven1 and as soon as the custard is thick1 set it away to cool4 ,with a silver spoon lay the custard over the cake4 ,take half a pint of cream1 flavor it with wine and white sugar1 whip it to a froth1 and as the froth rises1 take it off carefully and lay it on the custard4 ,the wine may be dispensed with1 and the charlotte be very nice1 if made according to the above directions4 ,,cherry ,,charlotte4 #cja4 ,stone and stew some morella cherries2 to each pound of cherries add three-quarters of a pound of sugar1 and one tea spoonful of flour1 mixed smoothly with a little water4 ,when the fruit is done1 butter some baker's bread1 lay it on a dish1 spread some of the stewed fruit over it1 then put another layer of bread and fruit2 cover the top with the fruit4 ,this is very nice served with cream4 ,,rice ,,milk #cjb4 ,two quarts of milk1 ,two gills of rice1 ,sugar to the taste4 ,pick and wash the rice1 put it in the milk1 and set it over a slow fire to boil4 ,when the rice is very soft1 add sugar to the taste1 pour it into a bowl1 and stand it away to cool4 ,grate nutmeg on the top4 ,,rice ,,flummery4 #cjc4 ,one quart of milk1 ,one ounce of butter1 ,sugar to the taste1 ,rice flour enough to thicken the milk4 ,as soon as the milk begins to boil1 stir in as much rice flour as will make it as thick as a stiff batter4 ,add the butter and sugar1 turn it out in cups1 and stand it away to get cold4 ,serve it with cream and nutmeg if preferred4 ,it would be better to place the vessel in which the milk is to be boiled in a pan of hot water1 which will prevent the milk from burning1 should the fire be hot4 ,,apple ,,floating ,,island4 #cjd4 ,stew in a sauce-pan1 with very little water1 eight or nine fine apples2 when they are soft1 pass them through a sieve1 and season them with nutmeg and pulverized sugar to the taste4 ,whisk to a froth the whites of four or five eggs1 mix them gradually with the apples2 stir in one table spoonful of rose-water4 ,sweeten some cream or rich milk1 and place the above mixture upon it in heaps4 ,this is a very nice dish4 ,,floating ,,island4 #cje4 ,one quart of milk1 ,sugar to the taste1 ,the whites of three eggs4 ,sweeten the milk to your taste1 and to it add wine1 if you prefer it4 ,then whisk the whites of the eggs to a dry froth1 and to every egg add one tea spoonful of currant1 quince1 or any kind of jelly you choose1 add also one tea spoonful of white sugar to each white4 ,pile the froth upon the milk1 and serve it soon1 as the whites will fall4 ,,whips4 #cjf4 ,the whites of three eggs1 ,sugar to the taste1 ,one pint of milk or cream4 ,mix the whites of the egg 7without beating them7 into the milk4 ,sweeten it to your taste1 then whisk it to a froth1 which must be taken off and put in glasses as it rises4 ,the milk may be flavored with lemon or vanilla4 ,,syllabub4 #cjg4 ,half a pound of sugar1 ,three pints of lukewarm milk or cream1 ,one tea cupful of wine4 ,dissolve the sugar in the wine1 then pour in the milk1 in a small stream1 from a vessel1 holding it up very high so as to cause the milk to froth4 ,in the country it is best to milk into the bowl1 the last of the milk which is taken from the cow is richer4 ,,vanilla ,,cup ,,custards4 #cjh4 ,pound a vanilla bean in a mortar1 and stir it into three pints of milk1 eight well beaten eggs1 and sugar to the taste4 ,fill your cups1 place them in a pan of hot water1 set them in the oven1 and as soon as a custard is formed take them out4 ,they are very nice if placed on the ice in warm weather an hour or two before they are served4 ,,hasty ,,pudding1 ,,or ,,farmer',s ,,rice4 #cji4 ,beat one egg very light1 and add to it as much flour as it will moisten4 ,rub it through your hands until the flour is in fine dry lumps like bread crumbs4 ,put on a quart of milk to boil1 and when boiling1 stir in as much of this flour as will make it very thick4 ,serve it with butter and sugar1 and rich cream if you have it4 ,,spanish ,,fritters4 #caj4 ,cut the soft part of bakers' bread in slices a quarter of an inch thick1 and of any form you choose4 ,take a pint of milk or cream1 three well beaten eggs1 half a tea spoonful of nutmeg and cinnamon mixed1 three drops of the essence of lemon1 and sugar to the taste1 stir all well together and pour over the pieces of bread4 ,when they have absorbed as much of the milk as they will1 take them out before they get too soft1 and fry them of a nice light brown on both sides4 ,they may be served with or without sweet sauce4 ,,apple ,,fritters4 #caa4 ,one pint of milk1 ,three eggs1 ,salt just to taste1 ,as much flour as will make a batter4 ,beat the yelks and whites separately1 add the yelks to the milk1 stir in the whites with as much flour as will make a batter2 have ready some tender apples1 peel them1 cut them in slices round the apple2 take the core carefully out of the centre of each slice1 and to every spoonful of batter lay in a slice of the apple1 which must be cut very thin--fry them in hot lard of a light brown on both sides4 ,,orange ,,fritters4 #cab4 ,these are made as the above1 only a slice of orange is to be substituted for the apple4 ,,german ,,puffs4 #cac4 ,one pint of milk1 ,three eggs1 ,one pound of flour1 ,one dessert spoonful of dissolved salratus1 ,a tea spoonful of butter1 ,a salt spoon of salt4 ,beat the yelks and whites of the eggs separately4 ,the yelks must be as thick as batter1 and the whites perfectly dry4 ,add to the yelks half the milk and half the flour1 stir it well until the batter is smooth1 then add the remainder of the flour and milk4 ,warm the butter and stir in and beat the batter thus made till it is light and full of bubbles4 ,stir in the salratus1 and lastly the whites--but do not beat it after the whites have been added1 as that will make it tough4 ,butter tea cups1 or an earthen mould1 pour in the batter1 and bake it in a moderate oven4 ,serve with butter and sugar1 or any kind of sauce which may be preferred4 ,they require from half an hour to three-quarters to bake4 ,,snow ,,custard4 #cad4 ,one quart of milk1 ,eight eggs1 ,one vanilla bean1 or a little grated lemon peel4 ,beat the eggs1 leaving out the whites of four1 add them to the milk4 ,pound the vanilla bean in a mortar1 and mix it with the milk4 ,pour the whole in your pudding dish1 place it in a pan of boiling water1 and when the custard is thick set it away to cool4 ,about fifteen minutes before it is to be served1 beat the whites to a dry froth1 sweeten with fine white sugar1 pile it on the top and send it to the table4 ,if suffered to stand the white of egg will fall4 ,,boiled ,,custard4 #cae4 ,eight eggs1 ,one quart of milk1 ,sugar to the taste4 ,add the sugar to the milk with any thing to flavor it you choose4 ,set it over the fire1 and as soon as it begins to boil stir in the beaten eggs very gradually--stir all the time one way2 as soon as it is thick take it off the fire1 or it will curdle4 ,fill your cups and stand it away to cool4 ,grate nutmeg over before they are sent to table4 ,,baked ,,pears4 #caf4 ,wash them1 put them in a deep pan1 strew over plenty of white or brown sugar1 and pour very little water in the bottom of the pan4 ,put them in a moderate oven and let them cook slowly till the fruit is soft4 ,serve them with cream4 ,,stewed ,,cherries4 #cag4 ,stone some cherries1 and to every pound of fruit add half a pound of sugar4 ,when they are done set them away to get cold4 ,serve them with cream4 ,,baked ,,apples4 #cah4 ,wash the apples1 take out the cores1 and put them in a deep pan2 strew sugar over them1 and bake them in a cool oven till they are soft4 ,serve them with cream4 ,a piece of lemon peel may be stuck in the centre of each apple before it is set in the oven4 ,,blackberry ,,mush4 #cai4 ,put your fruit in a preserving kettle1 mash it to a pulp1 with sugar enough to make it quite sweet4 ,set it over the fire1 and as it begins to simmer stir in very gradually two tea spoonsful of flour to a quart of fruit4 ,it should be stirred all the time it is boiling4 ,serve it either warm or cold1 with cream4 ,raspberries may be cooked in the same way4 ,,rice ,,dumplings4 #cbj4 ,put your rice in a stew-pan1 and pour on each cup of rice one gill of milk2 stand it near the fire where it will keep hot but not boil4 ,as soon as it has absorbed all the milk1 pare your apples1 take out the cores1 and put the rice around them instead of paste4 ,boil them until the apple is soft4 ,they should be tied in dumpling cloths4 ,,glazed ,,currants4 #cba4 ,select large ripe bunches of currants1 wash them by dipping them in a bowl of cold water1 and drain them dry2 have ready the whites of two eggs1 give them three or four beats1 dip the bunches in the egg1 place them on a sieve so as not to touch each other1 sift powdered sugar over them and place them in a warm place to dry4 ,the whites of the eggs should only be broken1 but not beaten till dry1 or they will not adhere to the fruit4 ,,glazed ,,strawberries4 #cbb4 ,choose large ripe strawberries1 pick them off the vines so as the stems may all adhere to the fruit4 ,dip them one at a time in a vessel of cold water and place them on a sieve to dry4 ,beat the whites of two or three eggs1 according to the quantity of fruit4 ,the egg should be beaten very little or it will not adhere to the fruit1 dip the berries in the egg one at a time1 place them on a sieve so as not to touch each other1 and sift powdered white sugar over them4 ,they are very ornamental to a dessert table4 ,bunches of grapes1 oranges peeled and quartered1 or any small fruit may be done in the same manner4 ,,stewed ,,ripe ,,peaches4 #cbc4 ,take ripe peaches1 cut them in half1 and to every pound of fruit allow half a pound of sugar1 and half a wine-glass of water4 ,peel your peaches1 sprinkle the sugar over them1 and stew them till tender4 ,stand them away to cool and serve them with cream4 ,,cold ,,custard4 #cbd4 ,sweeten to your taste1 one quart of milk with white sugar2 stir into it a table spoonful of wine in which a rennet has been soaked2 if this does not flavor the milk sufficiently add some more wine without the rennet2 or1 if the use of wine is an objection1 the rennet may be soaked in water4 ,in warm weather one hour before it is to be served will be the proper time to make it1 as it is not good if the curd is hard4 ,as soon as the rennet is put into the milk stir it and pour it in cups to coagulate4 ,or you may serve it in a glass bowl4 ,it is to be eaten with cream4 ,it may be made as above directed1 without the sugar1 and served with sweetened cream and grated nutmeg4 ,,apple ,,cream4 #cbe4 ,stew half a dozen tender apples1 mash them to a pulp2 whisk the whites of six eggs till they are very light1 and as soon as the apples are cold add them to the eggs with five ounces of pulverized loaf sugar4 ,whisk the whole till it will stand up when placed on a dish4 ,serve it with sweetened cream flavored with lemon1 vanilla1 or wine4 ,,tea ,,cake4 ,,short ,,cakes4 #cbf4 ,half a pound of butter1 ,a pound of flour2 cold water to form a dough4 ,cut up the butter in the flour1 and rub it until they are thoroughly mixed4 ,roll the dough out in sheets1 and cut the cakes with a cutter or tumbler4 ,serve them hot1 split them open1 and eat them with butter4 ,,muffins4 #cbg4 ,four eggs1 ,one quart of milk1 ,two ounces of butter1 ,one gill of yeast1 ,salt just to taste1 ,enough flour to make a batter4 ,warm the milk and butter1 beat the eggs and stir in the milk1 then add flour enough to make a thick batter1 add the yeast and set it to rise4 ,butter your bake-iron and the inside of your muffin-rings1 place the rings on the iron and fill them three parts full of the batter4 ,the iron should not be too hot or they will not be done through4 ,split or tear them open1 butter them1 and send them to the table hot4 ,,hard ,,biscuits4 #cbh4 ,four pounds of flour1 ,three ounces of butter1 ,four eggs1 ,salt to taste1 ,milk enough to form a dough4 ,take out a tea cupful of the flour and set it aside4 ,to the remainder add the butter cut up small1 the eggs well beaten1 a little salt1 and milk enough to form a dough4 ,knead the dough well1 then roll it out1 sprinkle over it a portion of the reserved flour1 roll it out again and sprinkle on more flour till all the flour is used4 ,roll it out thin1 cut out your cakes1 and bake in a moderate oven4 ,,yorkshire ,,biscuits4 #cbi4 ,three pounds of flour1 ,one gill of yeast1 ,a quarter of a pound of butter1 ,three eggs1 ,milk enough to form a dough4 ,rub the butter and flour together4 ,beat the eggs and add them1 then the yeast and milk to form a dough4 ,stand it away to rise1 when light make it out in biscuits1 butter your tins1 place the biscuits on them1 let them rise again and bake them4 ,,potato ,,rolls4 #ccj4 ,four large potatoes boiled1 ,one table spoonful of butter1 ,salt to the taste1 ,half a pint of milk1 ,half a tea cupful of yeast1 ,flour sufficient to form a dough4 ,boil the potatoes1 peel and mash them1 and while they are hot add the butter and salt1 then pour in the milk4 ,when the mixture is lukewarm add the yeast and flour4 ,knead the dough1 set it away to rise1 when it is light mould out your rolls1 place them on buttered tins1 let them rise and bake them4 ,,brentford ,,rolls4 #cca4 ,two pounds of flour1 ,two ounces of powdered sugar1 ,a quarter of a pound of butter1 ,two eggs1 ,one gill of yeast1 ,milk enough to form a dough1 ,salt to taste4 ,rub the flour1 butter and sugar together2 beat the eggs and add with the other ingredients4 ,when light1 mould the dough out in rolls1 let them rise again1 and bake them on tins4 ,,french ,,rolls4 #ccb4 ,one ounce of butter1 ,one pound of flour1 ,one gill of home-made yeast1 ,one egg1 ,milk enough to make a dough4 ,rub the butter through the flour1 beat the egg and stir in1 then add the yeast1 milk1 and a little salt4 ,knead the dough1 when it is light mould it out into large biscuits1 and bake them on tins4 ,,parsnip ,,cake4 #ccc4 ,boil your parsnips till perfectly soft2 pass them through a colander4 ,to one tea cupful of mashed parsnip add one quart of warm milk1 with a quarter of a pound of butter dissolved in it1 a little salt1 and one gill of yeast1 with flour enough to make a thick batter4 ,set it away to rise1 which will require several hours4 ,when light stir in as much flour as will make a dough1 knead it well and let it rise again4 ,make it out in cakes about a quarter or half an inch thick1 butter your tins or pans1 put them on and set them to rise4 ,as soon as they are light bake them in a very hot oven4 ,when done wash over the tops with a little water1 and send them to the table hot4 ,these biscuits do not taste of the parsnips4 ,,maryland ,,biscuits4 #ccd4 ,one pound of flour1 ,one ounce of butter1 ,as much luke-warm milk as will wet the flour1 ,salt just to taste4 ,rub the butter and flour together thoroughly1 add the salt1 and lastly just enough milk to form a very stiff dough2 knead the dough1 then pound it with a rolling-pin4 ,break the dough in pieces1 pound and knead it again1 and so on for two or three hours4 ,it will be very smooth and light when kneaded sufficiently4 ,make it out in small biscuits and bake in a moderate oven4 ,,waffles4 #cce4 ,two eggs1 ,one pint of milk1 ,half an ounce of butter1 ,half a gill of yeast1 ,salt just to taste1 ,as much flour as will form a thick batter4 ,warm the milk and butter together2 beat the eggs and add them by turns with the flour2 stir in the yeast and salt4 ,when they are light1 heat your waffle-irons and butter them1 pour in some of the batter and brown them on both sides4 ,butter them and serve them with or without sugar and cinnamon4 ,,waffles ,,without ,,yeast4 #ccf4 ,three eggs1 ,one pint of milk1 ,one tea spoonful of butter1 ,as much flour as will make a batter4 ,beat the yelks and whites separately4 ,melt the butter1 and while lukewarm stir it into the milk4 ,whisk the yelks very light1 add to them the milk and flour alternately1 beat it well1 lastly stir in the whites1 which must be whisked very dry4 ,the batter should not be beaten after the whites are in4 ,grease your waffle-irons after having heated them1 fill them nearly full of the batter1 close them and place them over the fire--turn the irons so as to bake the waffle on both sides--when done take it out and butter it4 ,these must be baked the moment they are mixed4 ,,buckwheat ,,cakes4 #ccg4 ,one pint of buckwheat meal1 ,one quart of water1 ,salt just to taste1 ,one gill of home-made yeast4 ,mix the water 7which should be lukewarm if the weather is cold17 with the meal1 add the salt and yeast1 beat it well2 when light bake them on a griddle4 ,grease the griddle1 pour on a little of the batter1 spread it so as to form a cake about the size of a breakfast plate4 ,the cakes should be very smooth at the edges4 ,when they are done on one side turn them1 when brown on both sides1 put some butter on the plate1 place the cake on it1 butter the top1 bake another and put on it1 butter it and send them to the table4 ,buckwheat cakes are much better if they are sent to the table with only one or two on a plate4 ,,rye ,,batter ,,cakes #cch4 ,one pint of rye meal2 to this add enough lukewarm milk to make a thin batter1 a little salt just to taste4 ,beat it well--add a gill of home-made yeast4 ,when they are light1 bake them on a griddle as buckwheat cakes4 ,,guernsey ,,buns4 #cci4 ,one pound of flour1 ,a quarter of a pound of butter1 ,one gill of yeast4 ,cut up the butter in the flour and rub it well together4 ,then add the yeast and as much milk as will form a dough4 ,let it rise1 then make it out in cakes1 grease tins or pans1 and lay the buns on them2 as soon as they rise again bake them in a quick oven4 ,,tottenham ,,muffins4 #cdj4 ,one quart of flour1 ,three eggs1 ,one gill of yeast1 ,a table spoonful of butter1 ,salt to taste1 ,milk sufficient to form a batter4 ,place the butter near the fire where it may dissolve but not get hot4 ,beat the eggs till they are thick1 add them to the flour1 with as much milk as will make a thick batter2 stir in the melted butter and salt4 ,lastly a gill of yeast4 ,bake in muffin hoops4 ,,crumpets ,,or ,,flannel ,,cakes4 #cda4 ,one pint of milk1 ,one egg1 ,a tea spoonful of butter1 ,salt to taste1 ,half a gill of yeast1 ,as much wheat flour as will form a batter4 ,warm the milk and butter together2 it should be lukewarm but not hot4 ,beat up the egg and add to it with the salt1 then flour enough to form a batter2 lastly the yeast4 ,set it to rise1 and when light grease your bake-iron and bake them like buckwheat cakes--butter them and serve them hot4 ,,scotch ,,crumpets4 #cdb4 ,two eggs1 ,one pint of milk1 ,a tea spoonful of butter1 ,half a gill of yeast1 ,salt to taste1 ,as much oatmeal or unbolted flour as will make a batter4 ,warm the butter in the milk--it must be merely lukewarm when the eggs are put in4 ,beat the eggs very light1 stir them into the milk1 and add as much oatmeal or unbolted flour 7the latter is preferable17 as will form a batter1 add the salt and yeast1 beat it well1 and stand it away to rise4 ,bake them like buckwheat cakes1 butter them and serve hot4 ,,indian ,,fritters4 #cdc4 ,two tea cupsful of ,indian meal1 ,half a tea-cup of wheat flour1 ,salt just to taste1 ,three eggs1 ,milk enough to form a thick batter4 ,mix the ,indian meal and salt1 stir into this as much milk as will make a thick batter4 ,whisk the yelks very thick and light and stir into the ,indian2 then beat the whites to a stiff dry froth1 and stir them into the mixture alternately with the flour4 ,do not beat it after the white is in as that will make it tough4 ,have a pan with some hot lard1 drop a spoonful of the batter into it1 and bake a light brown on both sides4 ,they should be baked as soon as they are mixed1 as if suffered to stand they will be heavy4 ,with a sweet sauce these may be eaten as dessert4 ,,indian ,,slappers4 #cdd4 ,one pint of ,indian meal1 ,one gill of boiling milk1 ,one tea spoonful of butter1 ,salt just to taste1 ,one gill of wheat flour1 ,two eggs1 ,one gill of yeast1 ,milk sufficient to make a batter4 ,cut up the butter in the ,indian meal1 and add the salt1 then stir into it the gill of boiling milk4 ,beat the eggs1 and when the meal is cool add them and the wheat flour to it1 with as much milk as will form a batter4 ,then add the yeast4 ,when the batter is light grease your griddle1 and bake them as buckwheat cakes4 ,,indian ,,pone4 #cde4 ,put on one quart of water in a pot1 as soon as it boils stir in as much ,indian meal as will make a very thin batter4 ,beat it frequently whilst it is boiling1 which will require ten minutes4 ,then take it off1 pour it in a pan1 and add one ounce of butter1 and salt to the taste4 ,when the batter is lukewarm stir in as much ,indian meal as will make it quite thick4 ,set it away to rise in the evening2 in the morning make it out in small cakes1 butter your tins and bake in a moderate oven4 ,or the more common way is to butter pans1 fill them three parts full1 and bake them4 ,this cake requires no yeast4 ,,johnny ,,or ,,journey ,,cake4 #cdf4 ,one quart of ,indian meal1 add to this salt to taste1 and pour over it as much boiling water as will form a dough4 ,take the dough1 roll it into balls1 press it on a board to form the cake--it should be about the eighth of an inch in thickness4 ,place the board in front of the fire so as the heat may brown the cakes1 turn them1 and when brown on both sides1 send them to the table4 ,,indian ,,light ,,cake4 #cdg4 ,one pint of ,indian meal1 ,one pint of milk1 ,two eggs1 ,one tea spoonful of butter1 ,salt to the taste1 ,one tea spoonful of dissolved salratus4 ,mix the butter and salt with the meal2 boil half the milk1 add the dissolved salratus and the eggs1 after they have been well beaten1 to the remaining half of cold milk4 ,pour the boiling milk over the meal and let it cool4 ,then add the cold milk and salratus4 ,bake it in a shallow pan4 ,,indian ,,muffins1 ,no4 #a4 #cdh4 ,one pint of ,indian meal1 ,one pint of wheat meal1 ,two eggs1 ,one gill of yeast1 ,salt to the taste1 ,as much milk as will make a batter4 ,pour as much boiling milk over the ,indian meal as will wet it4 ,beat the eggs very light and add them alternately with the cold milk and flour4 ,lastly stir in the yeast and salt4 ,they may be baked in pans or rings1 as soon as they rise4 ,,indian ,,muffins1 ,no4 #b4 #cdi4 ,one quart of corn meal1 ,half a gill of yeast1 ,two eggs1 ,salt to the taste1 ,half an ounce of butter4 ,cut up the butter into the meal1 and pour on it enough boiling milk to form a thick batter2 set it away to cool4 ,whisk the eggs very light and add to the batter1 then the yeast and salt4 ,butter square tins1 fill them three parts full1 and bake in a quick oven4 ,or they may be baked in rings as wheat muffins4 ,,indian ,,meal ,,breakfast ,,cakes4 #cej4 ,one quart of ,indian meal1 ,two eggs1 ,a tea spoonful of dissolved salratus1 ,half an ounce of butter1 ,salt to taste1 ,milk sufficient to make a thick batter4 ,beat the eggs very thick and light4 ,cut up the butter in the meal1 then pour over it enough boiling water to wet it4 ,when it is cool add the eggs and salt2 pour the dissolved salratus into the milk1 and add as much milk as will make it into a thick batter4 ,butter square tin pans1 fill them but about two-thirds and bake in a quick oven4 ,when done cut them into squares and serve hot4 ,,milk ,,biscuits4 #cea4 ,a quarter of a pound of butter1 ,one quart of milk1 ,one gill of yeast1 ,as much flour as will form the dough1 ,a little salt4 ,stir flour into the milk so as to form a very thick batter1 and add the yeast1 this is called a sponge4 ,this should be done in the evening2 in the morning cut up the butter1 and set it near the fire where it will dissolve but not get hot2 pour the melted butter into the sponge1 then stir in enough flour to form a dough1 knead it well and stand it away to rise4 ,as soon as it is perfectly light1 butter your tins1 make out the dough in small cakes1 and let them rise4 ,when they are light bake them in a very quick oven1 take them out1 wash the tops over with water and send them to the table hot4 ,,sally ,,lunn1 ,no4 #a4 #ceb4 ,two pounds of flour1 ,half a pound of butter1 ,three eggs1 ,one pint of milk1 ,half a gill of yeast1 ,salt to taste4 ,cut up the butter in the flour1 and with your hands rub it well together4 ,beat the eggs and add them gradually to the flour alternately with the milk4 ,stir in the yeast and salt4 ,bake it in an earthen mould or iron pan one hour4 ,,sally ,,lunn1 ,no4 #b4 #cec4 ,a quarter of a pound of butter1 ,a pound of flour1 ,two eggs1 ,salt to taste1 ,half a gill of yeast1 ,milk to make a soft dough4 ,cut up the butter and warm it in a little milk2 when the milk is lukewarm stir it into the flour with the eggs beaten light1 and the yeast4 ,butter your cake mould1 and set it near the fire to rise4 ,when perfectly light bake it in a moderate oven4 ,it is always eaten hot4 ,,water ,,toast4 #ced4 ,toast some slices of bread1 pound the crust to soften it1 butter it well on both sides3 have a vessel of boiling water with a little salt in it4 ,on each slice of bread put one table spoonful of the boiling water4 ,serve it hot4 ,,milk ,,toast4 #cee4 ,slice some bread1 toast it of a nice light brown on both sides4 ,boil a pint of milk2 mix together two tea spoonsful of flour in a little cold water2 stir this into the boiling milk4 ,let it boil about one minute1 then add a little salt and stir into it two ounces of butter4 ,dip the toast in the milk1 place it on a dish1 and pour the remainder of the milk over it4 ,the toast may be made much richer by increasing the quantity of butter4 ,,mush ,,cakes4 #cef4 ,one quart of milk1 ,a quarter of a pound of butter1 ,half a pint of yeast1 ,salt to taste1 ,indian meal sufficient to thicken the milk1 ,flour enough to make a dough4 ,boil the milk1 and stir into it as much ,indian meal mixed with cold milk as will make a mush as thick as batter1 add the butter and salt while the mush is hot4 ,as soon as it becomes lukewarm stir in the yeast and as much flour as will form a dough2 cover it and stand it to rise4 ,when light make it out into biscuits1 put them in buttered pans1 and as soon as they rise again bake them in a hot oven4 ,these cakes are very nice4 ,,rice ,,waffles4 #ceg4 ,one gill of rice1 ,three gills of flour1 ,salt just to taste1 ,one ounce of butter1 ,three eggs1 ,as much milk as will make it a thick batter4 ,boil the rice in very little water until it is soft2 drain it and mash it fine4 ,then add the butter to the rice whilst it is warm2 whisk the eggs very light1 the yelks and whites separately1 add the yelks to the rice1 and as much milk as will form a batter4 ,beat the whole very hard1 then stir the whites of the eggs gently into the mixture4 ,grease your waffle-irons and bake them4 ,if the batter should be too thin1 add a little more flour4 ,,buttermilk ,,cakes4 #ceh4 ,take one pint of buttermilk and stir into it as much flour as will form a dough1 with one table spoonful of dissolved carbonate of ammonia4 ,roll the dough out in sheets1 cut the cakes1 and bake them in a moderate oven4 ,the carbonate of ammonia may be obtained at any of the druggists2 it is the common smelling-salts1 without any of the aromatic drugs4 ,it never imparts any taste to the food1 as the heat disengages the carbonic acid gas and the ammonia4 ,,indian ,,metland4 #cei4 ,one pint of milk1 ,the yelk of one egg and whites of two1 ,half an ounce of butter1 ,salt to the taste1 ,indian meal enough to make a batter4 ,warm the milk and butter together1 beat the yelk of the egg1 stir it into the milk1 then add the meal4 ,lastly whisk the whites till they are very dry1 and stir them in gently4 ,butter a square pan1 pour in the batter1 and bake in a moderate oven4 ,when done cut it in squares and serve hot4 ,,cream ,,of ,,tartar ,,cakes4 #cfj4 ,one pint of milk1 ,one ounce of butter1 ,three pints of flour1 ,three tea spoonsful of cream of tartar1 ,one tea spoonful of carbonate of soda or salratus4 ,rub the butter in the flour1 add the cream of tartar2 dissolve the salratus in the milk and add it to the flour4 ,roll out the dough1 cut it in cakes and bake them on tins in a moderately hot oven4 ,,cakes4 ,in the manufacture of cakes it is of very great importance that the materials be of a good quality4 ,it is better to make a plain cake of good materials than a richer one of those of an inferior quality4 ,eggs should be beaten in a broad pan until they are thick1 the yelks when whisked alone will be as thick as batter4 ,the whites when beaten by themselves1 should be dry and frothy1 and appear full of small white grains4 ,for most cakes the fine white pulverized sugar is best4 ,the flour should always be sifted1 as it renders the cakes lighter4 ,never warm butter in the pan it is to be beaten in1 as it will be likely to make your cake heavy4 ,if the weather is cold let the butter stand in the warm kitchen some time and it will be soft enough1 the action of beating the butter and sugar1 and the friction produced1 softens the butter sufficiently4 ,never beat cakes with your hand1 the warmth of the hand will make them streaked4 ,always use a wooden ladle for butter and sugar1 or batter1 and rods or switches for eggs4 ,,fruit ,,or ,,plum ,,cake1 ,no4 #a4 #cfa4 ,one pound of flour1 ,one pound of butter1 ,one pound of sugar1 ,twelve eggs1 ,one pound of citron1 ,two pounds of dried currants1 picked and washed1 ,one pound of seeded raisins1 ,one table spoonful of ground cinnamon1 ,two large nutmegs grated1 ,one wine-glass of brandy1 ,one wine-glass of wine4 ,sift the flour1 prepare the spice1 wash1 pick and dry the currants1 and seed the raisins4 ,with a wooden ladle beat the butter and sugar together in a deep pan4 ,when it is smooth and light1 beat the eggs4 ,they should be whisked till they are thick1 as the lightness of the cake depends in a great measure upon its being well beaten4 ,stir in a portion of the egg and flour into the butter and sugar1 then a little more1 till all is in and thoroughly incorporated4 ,add the liquor and spice gradually1 and lastly the fruit1 which must be well floured4 ,beat the whole fifteen minutes4 ,butter your pan1 line it with two thicknesses of paper well buttered1 pour in the batter1 and bake about five hours4 ,instead of the liquor1 rose-water or lemon may be added to suit the taste4 ,,fruit ,,or ,,plum ,,cake1 ,no4 #b4 #cfb4 ,one pound of flour1 ,one pound of sugar1 ,one pound of butter1 ,ten eggs1 ,two pounds of dried currants1 washed1 picked and wiped dry1 ,two pounds of raisins1 washed1 picked and stoned1 ,a quarter of a pound of citron1 cut in small slices1 ,a tea spoonful of ground cinnamon1 ,one nutmeg1 ,a wine-glass of brandy1 and one of wine4 ,stir the butter and sugar together till it is very smooth and light4 ,whisk the eggs till they are as thick as batter1 and stir them into the butter and sugar alternately with the flour4 ,add the spice and liquor very gradually1 then the fruit1 which must be floured before it is put in1 or it will settle at the bottom of the cake and burn4 ,beat the whole very hard for fifteen minutes4 ,if it is baked in a tin or iron pan1 butter the pan1 line the bottom and sides with very thick white or brown paper1 butter the paper well1 and pour in the mixture4 ,bake in a moderate oven five hours4 ,as many object to the use of wine and brandy1 this cake may be finely flavored with a glass of rose-water instead2 or a little lemon juice and a portion of the rind of the lemon grated in it4 ,,new ,,york ,,plum ,,cake4 #cfc4 ,one pound of butter1 ,one pound of sugar1 ,one pound of flour1 ,one pound of citron1 cut in small thin slices1 ,eight eggs1 ,two pounds of raisins1 seeded1 ,two pounds of currants1 ,a quarter of an ounce of ground cinnamon1 ,a quarter of an ounce of ground cloves1 ,a quarter of an ounce of ground mace1 ,a quarter of an ounce of grated nutmeg1 ,one wine-glassful of brandy4 ,slice the citron1 pick1 wash and dry the currants1 seed the raisins and mix the fruit together1 and dredge over it as much flour as will adhere to it4 ,prepare the spice4 ,stir the butter and sugar till it is smooth and light4 ,beat the eggs very light and stir them into the butter and sugar4 ,add the flour and fruit gradually2 beat the batter till the fruit is thoroughly mixed with it1 then add slowly the spice and liquor4 ,beat the mixture very hard for ten or fifteen minutes4 ,line your pans with two thicknesses of stout white paper1 which should be well buttered1 pour in the batter1 and bake from four to five hours4 ,rose-water and lemon may be used to flavor it instead of the liquor4 ,a wine-glass of rose-water and as much lemon as to give it a taste4 ,,pound ,,cake1 ,no4 #a4 #cfd4 ,one pound of flour1 ,one pound of sugar1 ,one pound and a quarter of butter1 ,ten eggs1 ,one nutmeg grated1 ,one wine-glass of rose-water4 ,beat the butter and sugar together2 when it is perfectly light stir in the eggs1 which must have been whisked to a thick froth2 add the flour1 then the nutmeg and rose-water4 ,beat the whole for a quarter of an hour4 ,butter your pan1 line it with paper1 which should be well buttered1 and pour in the mixture4 ,bake it for three hours in a moderate oven4 ,when the edges of the cake appear to shrink from the sides of the pan the cake will be done4 ,,pound ,,cake1 ,no4 #b4 #cfe4 ,one pound of butter1 ,one pound of flour1 ,one pound of sugar1 ,ten eggs1 ,one nutmeg grated1 ,one glass of rose-water and brandy mixed4 ,beat the butter and sugar to a cream1 whisk the eggs till they are very light1 then add them to the butter and sugar alternately with the flour4 ,stir in the spice and liquor1 and beat the whole very hard for ten or fifteen minutes4 ,line your pan with two or three thicknesses of paper well buttered1 pour in the mixture1 and bake it in a moderate oven for about three hours4 ,two pounds of dried currants may be added to this cake if you choose4 ,,common ,,pound ,,cake4 #cff4 ,one pound of flour1 ,one pound of sugar1 ,three-quarters of butter1 ,ten eggs1 ,two tea spoonsful of ground cinnamon1 ,two tea spoonsful of grated nutmeg1 ,a wine-glass of brandy4 ,beat the butter and sugar till light and creamy2 whisk the eggs till they are thick4 ,stir the eggs into the butter and sugar1 by degrees1 alternately with the flour4 ,add gradually the spice and liquor4 ,beat the whole very hard for fifteen minutes4 ,line your pan with paper well buttered2 pour in the mixture and bake it in a moderate oven for about three hours4 ,when the edges appear to leave the sides of the pan the cake is nearly done4 ,this cake is very good1 but the spice gives it a dark color4 ,leave out the spice if you would have your cake a handsome color4 ,,cocoa-,,nut ,,pound ,,cake4 #cfg4 ,one pound of butter1 ,one pound of flour1 ,one pound of sugar1 ,one pound of cocoa-nut1 ,one wine-glass of rose-water1 ,ten eggs4 ,peel the brown skin off the cocoa-nut and grate it4 ,beat the butter and sugar to a cream1 whisk the eggs and add to it1 and stir in the flour4 ,add gradually the grated nut and rose-water4 ,beat the mixture very hard for ten or fifteen minutes2 butter your pan1 line the sides with thick paper1 which should be well buttered1 pour in the mixture and bake it in a moderate oven for about three hours4 ,,indian ,,pound ,,cake4 #cfh4 ,three-quarters of a pound of sugar1 ,nine ounces of ,indian meal1 ,a quarter of a pound of wheat flour1 ,half a pound of butter1 ,one nutmeg grated1 ,one tea spoonful of ground cinnamon1 ,eight eggs1 ,four table spoonsful of brandy4 ,mix the wheat and ,indian meal together4 ,stir the butter and sugar to a cream2 beat the eggs light and add to it1 then the flour2 add the spices and liquor2 beat it well4 ,line your pan with paper well buttered and pour in the mixture1 or bake it in an earthen mould in a moderate oven4 ,rose-water may be substituted for the brandy4 ,,loaf ,,cake4 #cfi4 ,four cups of flour1 ,four cups of sugar1 ,two cups of butter1 ,six eggs1 ,three table spoonsful of brandy1 ,two table spoonsful of rose-water1 ,one grated nutmeg1 ,one tea spoonful of ground cinnamon1 ,one cup of milk1 ,one table spoonful of dissolved salratus4 ,beat the butter and sugar to a cream1 whisk the eggs very thick1 and stir them into the butter and sugar1 add the flour1 and beat the whole very hard4 ,add the milk1 spice and liquor4 ,butter an earthen cake-mould or iron pan1 pour in the mixture1 and bake about two hours in a moderate oven4 ,this is a plain cake1 and is very good for a lunch4 ,instead of the brandy1 grated lemon peel may be added4 ,,bristol ,,loaf ,,cake4 #cgj4 ,five ounces of butter1 ,two pounds of flour1 ,half a pound of sugar1 ,one pound of currants1 ,one table spoonful of powdered cinnamon1 ,one gill of yeast1 ,enough milk to make a thick batter4 ,mix the flour1 leaving out a quarter of a pound1 with the butter cut in small pieces1 the sugar1 cinnamon and fruit2 add milk enough to form a thick batter1 and lastly stir in the yeast4 ,mix it over night and set it away to rise1 in the morning stir in the remainder of the flour and let it rise1 when light mould it out very lightly1 butter your pan1 and bake it in an oven about as hot as for bread4 ,,indian ,,loaf ,,cake4 #cga4 ,one pound of ,indian meal1 ,a quarter of a pound of butter1 ,two eggs1 ,half a pound of sugar1 ,a quarter of a pound of raisins1 ,a quarter of a pound of currants4 ,cut up the butter in the ,indian meal1 pour over it as much boiling milk as will make a thick batter4 ,beat the eggs very light2 when the batter is cool pour them into it4 ,seed the raisins1 wash1 pick1 and dry the currants1 mix them with the raisins1 and dredge as much wheat flour on them as will adhere to them4 ,stir the fruit into the batter and add the sugar4 ,bake it in a moderate oven two hours4 ,,almond ,,cake4 #cgb4 ,ten eggs1 ,one pound of sugar1 ,half a pound of flour1 ,one wine-glass of rose-water1 ,one ounce of bitter almonds4 ,beat the eggs1 the yelks and whites separate1 when the yelks are very light add the sugar and the almonds1 which must have been blanched and pounded with the rose-water4 ,beat the whole well4 ,whisk the whites to a dry froth1 and stir in one-half the white with one-half the flour till it is thoroughly mixed1 then add the other half of the white and flour4 ,do not beat it after the white is in1 as that will make it tough and heavy4 ,,sponge ,,cake1 ,no4 #a4 #cgc4 ,three-quarters of a pound of flour1 ,twelve eggs1 ,one pound of sugar1 ,a table spoonful of rose-water4 ,beat the yelks and sugar together until they are very light4 ,whisk the whites till they are perfectly dry1 add the rose-water1 then the whites and flour alternately1 but do not beat it after the whites are in4 ,butter your pans1 or if you wish to bake it in one large cake1 grease a mould1 pour in the mixture1 and bake it4 ,the small cakes should have sugar sifted over them before they are set in the oven1 and the oven should be hot4 ,,sponge ,,cake1 ,no4 #b4 #cgd4 ,one pound of sugar1 ,three quarters of a pound of flour1 ,ten eggs4 ,dissolve the sugar in one gill of water1 then put it over the fire and let it boil4 ,beat the eggs a few minutes1 till the yelks and whites are thoroughly mixed together1 then stir in very gradually the boiling sugar2 beat the eggs hard all the time you are pouring the sugar on them4 ,beat the mixture for three-quarters of an hour2 it will get very light4 ,stir in the flour very gently1 and add the grated rind of a lemon4 ,butter your pan and set it in the oven immediately4 ,,sponge ,,cake1 ,no4 #c4 #cge4 ,five eggs1 ,half a pound of loaf sugar1 ,the grated rind and juice of one lemon1 ,a quarter of a pound of flour4 ,separate the yelks from the whites4 ,beat the yelks and sugar together until they are very light1 then add the whites after they have been whisked to a dry froth1 alternately with the flour4 ,stir in the lemon1 put the mixture in small pans1 sift sugar over them1 and bake them4 ,,jumbles4 #cgf4 ,one pound of sugar1 ,three-quarters of a pound of butter1 ,one pound of flour1 ,five eggs1 ,one table spoonful of rose-water4 ,beat the butter and sugar till smooth and light4 ,whisk the eggs1 stir them into the butter and sugar1 then add the rose-water and flour4 ,roll the dough in strips half an inch wide and four inches long1 join them at both ends so as to form rings1 sift sugar over1 place them on tins1 and bake them in a slow oven4 ,,spanish ,,jumbles4 #cgg4 ,one pound of butter1 ,one pound of sugar1 ,eight eggs1 ,flour sufficient to form a soft dough1 ,one nutmeg1 ,one tea spoonful of ground cinnamon4 ,beat the butter and sugar to a cream4 ,whisk the eggs very light and add them to it with the spice1 and stir in flour enough to form a soft dough4 ,roll the dough in strips about four inches long1 join the ends so as to form rings4 ,butter your tins or pans1 place them on them1 but do not let them touch each other1 and bake in a rather quick oven4 ,,plain ,,jumbles4 #cgh4 ,two pounds of flour1 ,one pound and a quarter of sugar1 ,half a pint of milk1 ,three eggs1 and a half pound of butter1 ,one tea spoonful of dissolved salratus1 ,essence of lemon to the taste4 ,beat the butter and sugar to a cream2 add the eggs1 which must have been whisked till very thick1 and some essence of lemon1 then pour in the milk and salratus4 ,the salratus should be dissolved in water1 and a tea spoonful of this solution be mixed with the milk4 ,bake in the form of jumbles4 ,,cocoa-,,nut ,,jumbles4 #cgi4 ,half a pound of butter1 ,one pound of grated cocoa-nut1 ,three eggs1 ,one pound of white sugar1 ,one table spoonful of rose-water1 ,as much flour as will form a dough4 ,peel off the brown skin1 wash the cocoa-nut and grate it4 ,beat the butter and sugar to a cream4 ,whisk the eggs and add to it1 with the rose-water and grated nut4 ,lastly stir in the flour2 as much as will form a dough4 ,roll it out in strips about four inches long1 join the ends and bake them on buttered tins4 ,,ginger ,,fruit ,,cake4 #chj4 ,three-quarters of a pound of sugar1 ,three-quarters of a pound of butter1 ,two pounds of flour1 ,six eggs1 ,one quart of molasses1 ,one pound of raisins1 ,half a pound of currants1 ,two table spoonsful of ginger1 ,one table spoonful of salratus1 ,two table spoonsful of cinnamon4 ,beat the butter and sugar to a cream4 ,add to this the eggs well beaten1 then the ginger and cinnamon1 and molasses and flour4 ,stir all very hard4 ,flour the fruit and stir in last1 with the salratus4 ,line your pan with several thicknesses of buttered paper1 pour in the mixture1 and bake in a slow oven4 ,,ginger ,,cup ,,cake4 #cha4 ,two cups of butter1 ,two cups of sugar1 ,one cup of molasses1 ,one cup of cream1 ,three eggs1 ,one table spoonful of dissolved salratus1 ,four heaping cups of flour1 ,half a cup of ginger4 ,beat the butter and sugar to a cream4 ,whisk the eggs light and add to it1 then stir in the other ingredients4 ,butter a pan or earthen mould and pour in the mixture1 bake in a moderate oven4 ,or it may be baked in queen-cake pans4 ,,ginger-,,nuts4 #chb4 ,half a pound of butter1 ,half a pound of sugar1 ,one pint of molasses1 ,two ounces of ginger1 ,half an ounce of ground cloves and allspice mixed1 ,two table spoonsful of cinnamon1 ,as much flour as will form a dough4 ,stir the butter and sugar together2 add the spice1 ginger1 molasses1 and flour enough to form a dough4 ,knead it well1 make it out in small cakes1 bake them on tins in a very moderate oven4 ,wash them over with molasses and water before they are put in to bake4 ,,ginger-,,bread1 ,no4 #a4 #chc4 ,one pound of sugar1 ,one pound of butter1 ,three pounds of flour1 ,two table spoonsful of ginger1 ,one gill of cream1 ,one pint of molasses4 ,rub the butter in the flour2 add the other ingredients4 ,roll out the dough1 cut it into cakes1 place them on buttered tins1 and bake in a moderately cool oven4 ,wash the cakes over with molasses and water before you bake them4 ,,ginger-,,bread1 ,no4 #b4 #chd4 ,half a pound of sugar1 ,half a pound of butter1 ,one pound and a half of flour1 ,one ounce of ginger1 ,one pint of molasses4 ,rub the flour and butter well together1 add the other ingredients4 ,roll out the dough1 cut it in cakes1 place them on tins1 wash them over with molasses and water and bake them in a very moderate oven4 ,,boston ,,ginger-,,bread4 #che4 ,three cups of flour1 ,one cup of butter1 ,one cup of molasses1 ,two eggs1 ,one table spoonful of dissolved salratus1 ,two large table spoonsful of ginger1 ,one table spoonful of cinnamon1 ,milk enough to form a dough4 ,rub the butter and flour together1 and add the other ingredients4 ,roll it out in sheets1 cut them1 butter your tins1 place them1 and wash the cakes over with molasses and water before they are put in the oven4 ,they require a very moderate heat to bake them1 as they easily scorch4 ,,common ,,ginger-,,bread4 #chf4 ,half a pound of butter1 ,half a tea cupful of ginger1 ,one pint of molasses1 ,two pounds of flour1 ,one table spoonful of salratus4 ,rub the flour and butter together and add the other ingredients4 ,knead the dough well4 ,roll it out1 cut it in cakes1 wash them over with molasses and water1 and bake them in a moderate oven4 ,,plain ,,ginger-,,bread4 #chg4 ,three pounds of flour1 ,a quarter of a pound of sugar1 ,half an ounce of ground ginger1 ,half a pound of butter1 ,molasses sufficient to moisten the flour4 ,cut up the butter in the flour1 add to it the sugar and ginger1 and stir in molasses barely enough to moisten the flour1 as it will become softer by kneading4 ,knead the dough well1 roll it out in sheets1 cut it in cakes1 place them on tins1 wash them over with molasses and water1 and bake in a cool oven4 ,,soda ,,biscuit4 #chh4 ,six ounces of butter1 ,six ounces of sugar1 ,one tea spoonful of the carbonate of soda1 ,one pint of milk1 ,flour enough to form a dough4 ,melt the butter in the milk and dissolve the soda in it4 ,stir in the sugar1 and add flour enough to form a stiff dough4 ,knead it well1 roll it out thin1 then knead it up again until it is smooth and light4 ,roll it out in sheets about a quarter of an inch thick1 cut it into cakes1 and bake them in a rather hot oven4 ,,kisses1 ,,or ,,cream ,,cake4 #chi4 ,the whites of three eggs1 ,one drop of essence of lemon1 ,as much powdered sugar as will thicken the eggs4 ,whisk the whites to a dry froth1 then add the powdered sugar1 a tea spoonful at a time1 till the egg is as thick as very thick batter4 ,wet a sheet of white paper1 place it on a tin1 and drop the egg and sugar on it in lumps about the shape and size of a walnut4 ,set them in a cool oven1 and as soon as the surface is hardened take them out2 with a broad bladed knife1 take them off the paper1 place the flat parts of two together1 put them on a sieve in a very cool oven to dry4 ,,sugar ,,cake4 #cij4 ,half a pound of butter1 ,half a pound of sugar1 ,one pound of flour1 ,three eggs1 ,milk enough to form a dough4 ,beat the butter and sugar together4 ,whisk the eggs light and add them1 then stir in the milk and flour alternately1 so as to form a dough4 ,roll it out1 cut it in cakes1 and bake them in a moderate oven4 ,,federal ,,cake4 #cia4 ,two pounds of flour1 ,one pound of sugar1 ,three-quarters of a pound of butter1 ,four eggs1 ,the juice of one lemon1 ,one table spoonful of dissolved salratus1 ,milk enough to form a dough4 ,rub the butter and flour together1 add the sugar and beaten egg1 then the salratus1 lemon1 cinnamon1 and milk4 ,roll out the dough in sheets1 cut the cakes in the form of a diamond1 and bake in a tolerably hot oven4 ,,white ,,cup ,,cake4 #cib4 ,one cup of butter1 ,two cups of sugar1 ,three cups of flour1 ,the whites of eight eggs1 ,a small table spoonful of salratus1 ,a table spoonful of rose-water1 ,milk or cream to make a thick batter4 ,beat the butter and sugar to a cream4 ,whisk the eggs very light1 and add them gradually with the flour1 add the rose-water and salratus1 and if this should not be quite as thin as pound cake batter1 add a little rich milk or cream4 ,fill small tins about three parts full with the mixture and bake them4 ,the yelks of the eggs which are left may be used for a pudding4 ,,german ,,cake4 #cic4 ,three-quarters of a pound of butter1 ,one pound and a half of sugar1 ,four eggs1 ,two pounds of flour1 ,one tea spoonful of nutmeg1 ,half a wine glass of rose-water1 ,one pound of dried currants4 ,beat the butter and sugar together4 ,whisk the eggs1 and add with the other ingredients4 ,roll out the dough in sheets1 cut them in cakes with a tin cutter or the top of a tumbler4 ,bake in a moderate oven4 ,,seed ,,cake4 #cid4 ,half a pound of butter1 ,three tea cups of sugar1 ,one pound of flour1 ,one tea spoonful of carraway seed1 ,half a table spoonful of salratus1 ,as much milk as will form a dough4 ,rub the butter in the flour and sugar1 then add the seed1 salratus1 and milk4 ,knead the dough till it is smooth4 ,roll it out1 cut it in cakes1 and bake them in a moderately hot oven4 ,,currant ,,cake4 #cie4 ,a quarter of a pound of butter1 ,half a pound of flour1 ,two ounces of currants1 ,six ounces of sugar1 ,two eggs1 ,a table spoonful of brandy or rose-water1 ,milk enough to form a dough4 ,rub the butter1 sugar1 and flour together with the fruit1 which must have been washed1 picked1 and dried4 ,beat the eggs and add with the brandy or rose-water1 and milk enough to form a dough4 ,roll it out thin cut it into cakes4 ,,rock ,,cake4 #cif4 ,three eggs1 7the whites only47 ,three-quarters of a pound of sugar1 ,three-quarters of a pound of sweet and bitter almonds4 ,whisk the eggs very light and dry1 then add gradually a tea spoonful of the sugar at a time4 ,beat it hard until all the sugar is in4 ,blanch the almonds1 cut them in pieces about the size of a pea1 mix them with the egg1 drop them on sheets of white paper1 and bake them in a cool oven4 ,,election ,,cake4 #cig4 ,two pounds of sugar1 ,three quarters of a pound of butter1 ,one pint of milk made into a sponge1 ,four eggs1 ,two table spoonsful of cinnamon1 ,and flour enough to make a dough4 ,set a sponge the evening before with a pint of milk1 a gill of yeast1 a little salt1 and flour enough to make a thick batter4 ,the next morning stir the butter and sugar together1 whisk the eggs1 and add to it with the sponge and other ingredients1 and flour enough to form a dough4 ,knead it1 butter your pan1 put in the dough2 let it rise4 ,when it is light bake it4 ,,devonshire ,,cakes4 #cih4 ,half a pound of sugar1 ,a quarter of a pound of butter1 ,four eggs1 ,one tea spoonful of grated nutmeg1 ,one ounce of carraway seed1 ,and flour enough to form a dough4 ,beat the eggs very light1 stir the butter and sugar to a cream1 and mix them together1 with the nutmeg1 carraway seed and flour4 ,knead the dough1 roll it out rather thin1 cut the cakes1 butter your tins1 put them on so as not to touch each other4 ,,scotch ,,cake4 #cii4 ,three-quarters of a pound of butter1 ,one pound of sugar1 ,one pound of flour1 ,one gill of milk1 ,one large table spoonful of powdered cinnamon4 ,stir the butter and sugar together1 then add the cinnamon1 flour and milk2 roll out the dough into sheets1 cut it in cakes and bake them in a moderate oven until they are brown4 ,,crullers4 #djj4 ,five eggs1 ,three-quarters of a pound of sugar1 ,a quarter of a pound of butter1 ,one table spoonful of ground cinnamon1 ,two table spoonsful of brandy1 ,one table spoonful of salratus1 ,as much flour as will form a soft dough4 ,beat the butter and sugar together till it is light4 ,whisk the eggs1 and then stir in the spice and liquor4 ,beat the whole very hard2 add the salratus1 and as much flour as will form a soft dough1 cut it in strips1 twist them and drop them in a pot of boiling lard4 ,when they are of a light brown they will be done4 ,sift sugar over them when cold4 ,,dutch ,,loaf4 #dja4 ,a quarter of a pound of butter1 ,half a pound of sugar1 ,one pound of dried currants1 ,two table spoonsful of cinnamon1 ,a pint of sponge1 ,as much flour as will form a dough4 ,make a sponge the evening before you wish to bake the cake1 of a tea cupful and a half of milk1 and as much flour stirred into it as will form a thick batter1 with a little salt1 and one gill of good yeast4 ,in the morning this sponge should be light4 ,then beat the butter and sugar together1 add the cinnamon1 currants and sponge1 with flour enough to form a dough4 ,butter a pan1 and when it is light1 bake it in an oven about as hot as for bread4 ,,rice ,,cup ,,cake4 #djb4 ,two cups of sugar1 ,two cups of butter1 ,one cup and a half of rice flour1 ,half a cup of wheat flour1 ,ten eggs1 ,a tea spoonful of nutmeg1 ,half a pound of currants1 ,half a gill of rose-water4 ,beat the butter and sugar very light2 whisk the eggs till they are very thick1 and stir in2 add the nutmeg and the flour gradually1 then the rose-water4 ,beat the whole very hard for ten minutes4 ,stir in the fruit1 which must be floured to prevent it from sinking to the bottom of the cake4 ,butter a pan1 line it with thick paper well buttered1 and bake it in a moderate oven4 ,or you may bake the batter in small pans4 ,,cocoa-,,nut ,,cakes4 #djc4 ,three eggs1 ,ten ounces of sugar1 ,as much grated cocoa-nut as will form a stiff paste4 ,whisk the eggs very light and dry1 add the sugar gradually1 and when all the sugar is in stir in the cocoa-nut4 ,roll a table spoonful of the mixture in your hands in the form of a pyramid1 place them on paper1 put the paper on tins1 and bake in a rather cool oven till they are just a little brown4 ,,spanish ,,buns4 #djd4 ,one pound of flour1 ,three-quarters of a pound of sugar1 ,half a pound of butter1 ,two table spoonsful of rose-water1 ,four eggs1 ,one gill of yeast1 ,one tea spoonful of cinnamon1 ,half a tea spoonful of nutmeg1 ,half a pint of milk4 ,cut up the butter and rub it well with the flour1 add the sugar1 beat the eggs very light1 and stir in lastly the spices and rose-water1 with milk enough to form a very thick batter1 then add the yeast4 ,the next morning stir it again and let it rise the second time4 ,butter your pans and fill them three parts full4 ,when they are done and cold sift sugar over1 and with a sharp knife cut them in squares4 ,,buns4 #dje4 ,one pound of flour1 ,three ounces of butter1 ,a quarter of a pound of sugar1 ,two eggs1 ,three half gills of milk1 ,one gill of home-made yeast1 ,one table spoonful of rose-water1 ,two tea spoonsful of powdered cinnamon4 ,warm the butter in the milk4 ,beat the eggs4 ,mix the eggs with the milk and butter1 and pour altogether into the pan of flour1 then add the rose-water1 cinnamon and yeast4 ,mix all thoroughly1 knead the dough well1 let it rise1 when light make it out into cakes1 put them in buttered pans1 let them stand till they rise again and bake them4 ,,dough-,,nuts4 #djf4 ,three pounds of flour1 ,a quarter of a pound of butter1 ,one pound of sugar1 four eggs1 ,one gill of yeast1 ,one tea spoonful of cinnamon1 ,one nutmeg grated1 ,one table spoonful of rose-water1 ,milk enough to form a soft dough4 ,rub the butter and flour well together1 and add the spices and sugar4 ,whisk the eggs1 stir them in with the rose-water and yeast1 and milk enough to form a soft dough4 ,stand it away to rise2 when light roll it out very lightly1 cut it in diamonds1 or any shape you choose1 and drop them into a pot of boiling lard4 ,sift sugar over when cool4 ,,macaroons4 #djg4 ,three eggs1 ,three-quarters of a pound of powdered white sugar1 ,half a pound of sweet almonds1 ,two ounces of bitter almonds4 ,whisk the eggs till they are very dry1 then add gradually a tea spoonful of the sugar at a time1 for if too much is put in at once it will thin the egg4 ,beat it hard until all the sugar is in4 ,have your almonds blanched and bruised in a mortar1 but they must not be pounded to a paste4 ,then stir in the almonds1 drop a spoonful in a place1 on sheets of white paper laid on tins1 and bake them in a cool oven till they have just a tinge of brown4 ,,lady ,,cake4 #djh4 ,three-quarters of a pound of butter1 ,three-quarters of a pound of sugar1 ,one pound of flour1 ,the whites of sixteen eggs1 ,half an ounce of bitter almonds1 ,two table spoonsful of rose water4 ,beat the butter and sugar to a cream2 pour boiling water over the almonds1 let them stand a little time1 blanch them1 pound them in a mortar1 adding but a few at a time1 with a little rose-water to prevent them from getting oily1 add to them the remainder of the rose-water1 then stir the almonds into the butter and sugar4 ,whisk the whites very dry1 and stir them gradually into the butter and sugar with the flour4 ,butter your pans and bake them in a moderate oven4 ,it may be baked in one large cake4 ,,composition ,,cake4 #dji4 ,two cups of butter1 ,three cups of sugar1 ,five cups of flour1 ,five eggs1 ,one cup of milk1 ,one tea spoonful of dissolved salratus1 ,two table spoonsful of brandy1 ,one pound of raisins1 ,half a nutmeg grated4 ,stir the butter and sugar to a cream1 beat the eggs and add to it1 then the spice1 liquor and salratus2 lastly the raisins1 which must be seeded and floured4 ,line your pans with paper well buttered1 pour in the mixture1 and bake in a moderate oven4 ,,scotch ,,loaf4 #daj4 ,one pound of flour1 ,three-quarters of a pound of butter1 ,three-quarters of a pound of sugar1 ,ten eggs1 ,half a gill of rose-water1 ,one table spoonful of dissolved salratus1 ,one pound of dried currants1 ,two tea spoonsful of ground cinnamon4 ,pick1 wash and dry the currants1 and dredge as much flour over as will adhere to them4 ,beat the butter and sugar till it is smooth and light2 whisk the eggs to a froth1 stir them into the butter and sugar alternately with the flour2 add the spice and liquor1 beat the whole very hard for ten minutes2 lastly stir in the fruit and salratus4 ,butter an earthen cake mould or iron pan1 pour in the mixture1 and bake for about two hours in a moderate oven4 ,,french ,,cake4 #daa4 ,one pound of sugar1 ,three-quarters of a pound of butter1 ,one pound and a half of flour1 ,twelve eggs1 ,half a wine glass of wine1 ,half a wine glass of brandy1 ,half a tea cupful of milk1 ,half a grated nutmeg1 ,a quarter of a pound of seeded raisins1 ,a quarter of a pound of citron1 ,half a pound of currants1 ,a quarter of a pound of sweet almonds4 ,seed the raisins1 slice the citron in very small thin pieces1 wash1 pick1 and dry the currants1 prepare the spice1 pour some hot water on the almonds1 let them stand a few minutes1 then take each kernel between the thumb and finger1 gently press it and the skin will come off4 ,put them in a marble or wedgewood mortar1 and pound them to a paste1 add a little water or milk to them whilst you are pounding them1 or they will be oily4 ,mix your fruit together1 and dredge as much flour over it as will adhere to it4 ,beat the butter and sugar together till it is perfectly light and smooth4 ,whisk the yelks of the eggs1 without the whites1 till they are very thick4 ,stir the yelks into the butter and sugar4 ,add to this the spice1 liquor1 and almonds4 ,beat it very hard for five minutes4 ,whisk the whites till they are dry and present a grained appearance4 ,stir the whites and flour into the batter alternately1 but do not beat it after the whites are in2 just stir it sufficiently to mix the flour thoroughly4 ,lastly stir in the fruit4 ,line your pans with thick paper well buttered1 and pour in the mixture4 ,bake in a moderate oven for three hours4 ,a wine glassful of rose-water may be used instead of the wine and brandy4 ,,traveler',s ,,biscuit4 #dab4 ,two pounds of flour1 ,three-quarters of a pound of sugar1 ,a quarter of a pound of butter1 ,one tea spoonful of dissolved salratus1 ,milk sufficient to form a dough4 ,cut up the butter in the flour1 add the sugar1 and put in the salratus and milk together1 so as to form a dough4 ,knead it till it becomes perfectly smooth and light4 ,roll it in sheets about the eighth of an inch thick1 cut the cakes with a cutter or the top of a tumbler4 ,bake in a moderate oven4 ,,light ,,sugar ,,biscuits4 #dac4 ,one pound and a half of powdered white sugar1 ,half a pint of milk made into a sponge1 ,two ounces of butter1 ,as much flour as will form a dough1 ,one gill of yeast4 ,make a sponge with the half pint of milk and as much flour stirred into it as will form a thick batter1 add the yeast and a little salt4 ,this should be done in the evening4 ,the next morning cut the butter in small pieces1 place it near the fire where it will dissolve1 but not get hot1 add this to the sponge1 with as much flour as will form a dough4 ,stand it to rise1 and when light1 butter your tins1 make out the dough in biscuits1 but take care not to handle it more that you can help1 put the cakes on tins1 and when they are light bake them in a very hot oven4 ,when they are done wash them over with a brush dipped in sugar dissolved in water and sift sugar over the top4 ,,plain ,,cup ,,cake4 #dad4 ,one cup of butter1 ,two cups of sugar1 ,two cups of flour1 ,four eggs1 ,half a grated nutmeg1 ,table spoonful of rose-water4 ,stir the butter and sugar together till very light4 ,whisk the eggs till they are thick1 and stir them into the butter and sugar alternately with the flour4 ,add the nutmeg and rose-water4 ,beat the whole very hard4 ,butter some cups or shallow pans1 pour in the mixture1 and bake in a moderate oven4 ,,apees4 #dae4 ,three-quarters of a pound of flour1 ,half a pound of butter1 ,half a pound of sugar1 ,one tea spoonful of grated nutmeg1 ,as much milk as will form a dough4 ,cut up the butter in the flour1 add the sugar1 and spice by degrees4 ,stir in as much milk as will make a dough4 ,knead it well1 roll it out in sheets1 cut it in cakes4 ,butter your tins1 lay them on so as not to touch1 and bake in a moderate oven4 ,,shrewsbury ,,cake4 #daf4 ,one pound of flour1 ,three-quarters of a pound of sugar1 ,half a pound of butter1 ,five eggs1 ,half a nutmeg4 ,beat the butter and sugar together4 ,whisk the eggs and add to it1 with the nutmeg4 ,stir in the flour1 roll out the dough and cut it in cakes4 ,bake in a quick oven4 ,,dover ,,biscuits4 #dag4 ,half a pound of butter1 ,half a pound of sugar1 ,three-quarters of a pound of flour1 ,two eggs1 ,one table spoonful of rose-water1 ,half a tea spoonful of nutmeg4 ,stir the butter and sugar together4 ,beat the eggs light and stir into it1 with the rose-water2 add the spice and flour4 ,roll out thin and cut into small cakes4 ,,washington ,,cake1 ,no4 #a4 #dah4 ,one pound of butter1 ,one pound of flour1 ,one pound of sugar1 ,six eggs1 ,one wine glass of wine1 ,one wine glass of brandy1 ,one grated nutmeg1 ,one table spoonful of cinnamon1 ,two pounds of dried currants1 ,one table spoonful of dissolved salratus1 ,half a pint of rich milk4 ,stir the butter and sugar to a cream4 ,beat the eggs very light and stir into it1 then add the liquor1 spice1 and milk1 then stir in the flour1 lastly the salratus and fruit4 ,butter a pan and bake it4 ,,washington ,,cake1 ,no4 #b4 #dai4 ,one pound of sugar1 ,three-quarters of a pound of butter1 ,four eggs1 ,one pound of flour1 ,one tea cupful of milk1 ,two tea spoonsful of dissolved salratus1 ,three table spoonsful of brandy1 ,half a tea spoonful of cinnamon1 ,half a nutmeg1 ,one pound of dried currants washed1 picked1 and wiped dry4 ,beat the butter and sugar until it is smooth and light4 ,whisk the eggs till they are thick and add them to the butter and sugar4 ,stir in the flour1 brandy1 and spice4 ,flour the fruit and stir it in4 ,beat1 the whole very hard for fifteen minutes4 ,then stir in the salratus4 ,line the sides and bottom of your pan with thick paper1 butter it well1 pour in the mixture and bake it in a moderate oven4 ,for those who object to the use of brandy1 two table spoonsful of rose-water may be substituted in its place4 ,,sugar ,,biscuits4 #dbj4 ,three-quarters of a pound of sugar1 ,half a pound of butter1 ,one pint of milk1 ,one tea spoonful of carbonate of soda1 ,flour sufficient to make a dough4 ,melt the sugar1 butter1 and soda in the milk4 ,when the milk is lukewarm stir in the flour till it forms a dough4 ,knead it well for a very long time1 then roll it out in sheets1 and with a sharp knife cut it in squares1 butter your tins1 and bake them in a hot oven4 ,,preserves4 ,fruit for preserving should be carefully selected1 it should never be bruised1 and always be of the largest kind and fairest quality4 ,no sugar will make handsome preserves but the purest white4 ,it may be pulverized or in the loaf4 ,besides1 it is a mistaken idea that low priced sugars are cheaper for preserves1 for they must be boiled much longer in order to collect the great amount of scum which arises on the syrup1 consequently the evaporation reduces the quantity4 ,very little white of egg or isinglass is sufficient to clarify an ordinary sized kettle of syrup4 ,if too much of either is used it froths on the surface and is of no utility4 ,preserves should always be boiled smartly2 many persons would be more successful with their preserving if they would let their fruit boil fast4 ,when permitted to simmer it breaks in pieces4 ,all jellies and preserves should be put in the jars while lukewarm1 as the jelly or syrup1 if it be thick1 breaks after it has become cold2 the jars should be left open till the next day4 ,glass jars of a small size1 or large tumblers1 are better for preserves than china1 for should they not keep well it can be detected immediately4 ,each jar should have a piece of white paper cut the size of the top1 dip the paper in brandy or spirits of wine and lay it on the preserves2 then cut another piece about a quarter of an inch larger than the mouth of the jar2 cut the edge of it in slits nearly a quarter of an inch long2 cover this edge with paste1 place the paper over the jar and lap the edge over on the side of the jar1 which may easily be done1 as the strips will lap one over the other4 ,each jar should have the name of the contents written on the cover4 ,preserves should be kept in a cool dry place4 ,,calf',s ,,foot ,,jelly4 #dba4 ,to one set of feet pour three quarts of water4 ,let it boil till reduced to one half1 then strain the liquor through a jelly bag and stand it away to get cold4 ,when it is cold scrape off the cake of fat1 and in order to cleanse the jelly from all the grease wipe the surface with a damp spunge1 also the sides of the vessel which contains it4 ,cut up the jelly and put it in your preserving kettle1 but be careful not to take the sediment which settles at the bottom4 ,to each pint of this jelly add half a pound of the very best white sugar1 and a quarter of an ounce of ,russian isinglass dissolved in warm water1 one tea cupful of ,madeira wine1 and the juice and rind of two lemons4 ,when the sugar is dissolved set the kettle over the fire and boil it for twenty minutes4 ,then pour it into your jelly bag and let it drip but do not squeeze the bag4 ,as soon as it has all dripped through turn the bag1 scrape it well but do not wash it1 and strain your jelly again4 ,repeat this till it is perfectly clear4 ,pour it in the moulds while it is warm and let them stand open till the jelly is cold4 ,when you wish to turn it out of the moulds wring a napkin out of hot water and wrap it round the moulds for a minute or two1 then turn the moulds upside down1 and the jelly will turn out4 ,,fox ,,grape ,,jelly4 #dbb4 ,take green fox grapes1 wash them and put them in a preserving kettle with just water enough to pulp them4 ,when they are tender mash and strain them through a sieve1 to free them from the seeds and skin4 ,to each pint of the pulp add a pound of the best white sugar1 and a piece of isinglass about an inch square1 dissolved in warm water4 ,when the sugar has dissolved stir it well1 and place the kettle over the fire4 ,let it boil fifteen or twenty minutes1 then try it by dropping a little in a glass of cold water1 if it falls to the bottom without mixing with the water the jelly is done4 ,pass it through a jelly bag1 pour it into your glasses while warm1 and let it stand till the next day before the glasses are pasted4 ,,cranberry ,,jelly1 ,no4 #a4 #dbc4 ,pick and wash your cranberries1 which should be very ripe1 and put them over the fire with half a pint of water to each quart of cranberries4 ,stew them till they are soft1 then mash them and strain the juice through a jelly bag2 to each pint of juice add one pound of loaf or pulverized white sugar1 with some isinglass1 in the proportion of half an ounce to two quarts of juice4 ,dissolve the isinglass in as much warm water as will cover it2 when perfectly dissolved1 which will require a couple of hours1 pour it in with the sugar and juice4 ,when the sugar is dissolved set the kettle over the fire1 and boil and skim it till a jelly is formed1 which you can tell by dropping a little in a glass of cold water4 ,if it falls to the bottom without mingling with the water the jelly is done4 ,when it is lukewarm pour it in glasses and let them stand till the following day1 then cover them with brandy paper and paste them closely4 ,,cranberry ,,jelly1 ,no4 #b4 #dbd4 ,dissolve one ounce of ,russian isinglass in three half-pints of warm water4 ,strain it through your flannel jelly-bag4 ,add to this three pints of cranberry juice with four pounds of sugar2 boil and skim it4 ,as soon as the scum has ceased to rise strain it and put it in moulds4 ,the sugar should be of the best quality4 ,,orange ,,jelly4 #dbe4 ,squeeze the juice from the oranges1 and to every pint of the juice add a pound of sugar and a quarter of an ounce of dissolved isinglass4 ,the ,russian isinglass is the kind to use for this purpose4 ,boil and skim it till a jelly is formed1 which you may tell by letting a drop fall in a glass of cold water1 and if it falls to the bottom in a mass the jelly is done4 ,or1 take a little out in a spoon and expose it to the cool air for a few minutes4 ,,strawberry ,,jelly4 #dbf4 ,stem the strawberries1 put them in a pan1 and with a wooden spoon or potato masher rub them fine4 ,put a sieve over a pan1 and inside of the sieve spread a piece of thin muslin2 strain the juice through this1 and to a pint add one pound of sugar1 with a quarter of an ounce of isinglass dissolved in water to every five pounds of sugar4 ,when the sugar is dissolved set the kettle over the fire and boil it till it is to a jelly4 ,pour it into glasses while it is warm1 and paste them when cold4 ,,currant ,,jelly4 #dbg4 ,mash your fruit with a wooden spoon1 and squeeze the juice through your jelly bag4 ,to every pint of juice allow a pound of white sugar4 ,when the sugar is dissolved1 add a piece of isinglass dissolved in warm water to clarify the jelly4 ,a quarter of an ounce of isinglass to five pints of juice will be sufficient4 ,boil and skim it till a jelly is formed2 then take it off the fire and put it in glasses while warm4 ,the next day put brandy paper over them and paste them4 ,black currant jelly is made in the same way1 only it requires but three-quarters of a pound of sugar to a pint of juice4 ,,quince ,,jelly4 #dbh4 ,pare and core your quinces1 and as you pare them throw them into cold water4 ,put them into a preserving kettle with water enough to cover them1 and let them boil till the fruit is tender4 ,then put a sieve over a pan1 pour the fruit and water into it and let it drain1 but do not mash the fruit2 strain the juice through the jelly bag4 ,to each pint of juice thus obtained add one pound of loaf or pulverized white sugar2 and to every five pounds of sugar add a quarter of an ounce of isinglass dissolved in hot water4 ,when the sugar is dissolved put it over the fire and boil and skim it till a jelly is formed1 which you can discover by dropping a little in a glass of cold water3 if it sinks to the bottom without mingling with the water the jelly is done4 ,pour it in your glasses when it is lukewarm1 and let them stand open till it is entirely cold4 ,cover with brandy paper1 and paste paper over the top4 ,if you wish to have light colored jelly1 never put in the parings1 as they always make it dark4 ,a jelly may be made of the parings and cores for family use4 ,apple jelly maybe made in the same manner as the quince4 ,the pulp of the apple1 which is left after the jelly is made1 may be sweetened for pies4 ,the pulp of the quince may be made into marmalade according to the following receipt3 ,,quince ,,marmalade4 #dbi4 ,to each pound of the pulp obtained according to the above receipt for jelly1 add one pound of white sugar2 boil the whole until it is perfectly smooth4 ,it must be stirred all the time it is boiling4 ,if you do not make jelly of your quinces cut them up in small pieces1 add a pound of sugar to a pound of fruit1 and as much water as will dissolve the sugar2 then boil it till it is a perfectly smooth paste2 stir it all the time4 ,,peach ,,marmalade4 #dcj4 ,pare and cut up the peaches in small pieces1 and to a pound of fruit add a pound of sugar4 ,when the sugar is dissolved set it over the fire and let it boil till it is a smooth paste4 ,stir it all the time it is boiling4 ,put it in the jars while warm and paste them over the next day4 ,,preserved ,,pears4 #dca4 ,peel the pears1 and if they are large1 cut each one in four pieces1 and take out the core4 ,to a pound of fruit weigh a pound of sugar2 dissolve the sugar with just enough water to wet it1 add a quarter of an ounce of isinglass dissolved in warm water to five pounds of sugar4 ,when the sugar is dissolved1 make the syrup as directed for preserved peaches1 and cook the fruit in the same manner4 ,,preserved ,,quinces4 #dcb4 ,pare and core the fruit1 cut them in quarters1 and boil them in water untill tender4 ,weigh the fruit and add a pound of sugar to each pound of fruit4 ,put the sugar in a preserving-kettle with two wine-glasses of water to each pound of sugar1 and a quarter of an ounce of isinglass dissolved in warm water to every six pounds of fruit4 ,when the sugar is dissolved set it over the fire1 boil and skim it till no more scum rises4 ,then pour the syrup in another vessel1 wash the kettle so as to free it from any scum which may adhere to it1 pour the jelly back in the kettle and put in the fruit4 ,set it over a brisk fire and let it boil for about an hour and a half1 or until the fruit looks clear when held towards the light4 ,it should always boil hard or the preserves will be dark colored4 ,when it appears translucent take it off the fire2 take the fruit out a piece at a time1 and lay it on broad dishes4 ,strain the syrup1 and when it is lukewarm put the fruit in your jars and pour the syrup over4 ,when cold cover with brandy paper and paste them closely4 ,,preserved ,,pine-,,apple4 #dcc4 ,scald the slices in water till tender2 then make a syrup of a pound of sugar to a pound of fruit1 and proceed as directed for quinces4 ,,preserved ,,peaches4 #dcd4 ,choose the white cling-stones1 known by the name of the ,heath peach4 ,insert the knife at the stem and cut them longitudinally through to the stone4 ,wring out the stones by placing one hand on each half of the peach and suddenly give each a turn in opposite directions2 the fruit will break in half1 leaving the stone attached to one side4 ,with a pointed knife it may easily be extracted4 ,after the peaches have all been prepared in this manner pare and weigh them4 ,then weigh a pound of sugar for each pound of fruit4 ,put the sugar into a preserving kettle1 and allow a gill of water to each pound of sugar4 ,let the sugar stand until it is perfectly dissolved before it is put on the fire2 to ten pounds of sugar add the half of the white of an egg1 well beaten1 or a piece of ,russian isinglass1 about an inch square1 dissolved in two table spoonsful of water4 ,set the kettle over the fire1 and as soon as the syrup begins to boil skim it4 ,when the scum has ceased to rise1 take the syrup off the fire1 pour it into a pan1 and wash the kettle in order to prevent the scum which adheres to the sides from boiling into the fruit4 ,now pour the syrup back into the kettle1 add the fruit to it1 and place it over a brisk fire1 let the fruit boil fast for about an hour and a quarter1 or until it appears translucent when held on a fork towards the light4 ,then take your peaches out very carefully1 a piece at a time2 place them on dishes so as merely to touch4 ,pour the syrup in pans1 and let it stand until it is about lukewarm4 ,then put the fruit into your jars and pour the syrup over2 paste the jars the next day4 ,,preserved ,,fresh ,,figs4 #dce4 ,select the fruit when fully ripe1 though not soft1 pick them carefully that they may not be broken4 ,pour boiling water over them1 and let them simmer for five minutes4 ,preserve them as other fruits4 ,,preserved ,,citron ,,melon4 #dcf4 ,cut off the hard rind of the melon 7which should be the preserving citron1 not the green cantelope7 and cut it in pieces of any size and shape you choose3 the slices should be from a quarter to half an inch thick4 ,weigh your fruit1 and to every pound add one of sugar4 ,put the sugar in a preserving kettle with a gill of water to each pound of sugar and some isinglass dissolved in warm water2 it will require a quarter of an ounce of isinglass to every five pounds of fruit4 ,when the sugar is dissolved1 put it over the fire and boil and skim it4 ,then pour the syrup out of the kettle1 wash it and return the syrup to it4 ,now put in the fruit1 and set it over a brisk fire1 where it will boil rapidly4 ,when the fruit appears translucent when held up towards the light it is done4 ,it will take from an hour and a quarter to an hour and a half to cook it4 ,then take it out a piece at a time1 spread it on dishes1 and strain the syrup in a pan4 ,when the syrup is lukewarm1 put your fruit in the jars and pour it over4 ,let them stand till next day1 put brandy paper over and paste them4 ,this fruit may be flavored with lemons sliced and preserved with it4 ,do not peel the lemons1 cut them in thin slices1 and cook them with the fruit4 ,to three pounds of fruit add one lemon4 ,as the citron makes a beautiful but tasteless preserve1 it is necessary to flavor it with lemon1 orange1 or some other fruit4 ,if1 when it is a little cool1 it should not taste sufficiently of the lemon1 a few drops of the essence of lemon may be added4 ,,preserved ,,green ,,gages4 #dcg4 ,prepare the fruit by pricking each one with a needle to prevent them from bursting4 ,leave a portion of the stem on each1 as it gives small fruits a handsome appearance on the table4 ,make a syrup of a pound of sugar to each pound of fruit2 and a gill of water to a pound of sugar4 ,add a quarter of an ounce of isinglass1 dissolved in warm water1 to every six pounds of sugar4 ,when the sugar is dissolved put it with the dissolved isinglass over the fire1 boil and skim it4 ,then pour it out of the kettle1 wash the kettle1 put the syrup back again1 put in the fruit1 and boil it till by holding one towards the light it looks clear4 ,take the gages out one at a time1 strain the syrup2 put the fruit in jars1 and pour the syrup over warm4 ,paste them up the next day4 ,,preserved ,,plums4 #dch4 ,these are preserved in the same manner as gages1 only they are skinned by pouring hot water over them2 the skins will peel off nicely and leave the stems attached to the fruit4 ,,strawberry ,,jam4 #dci4 ,put together equal weights of fruit and sugar1 mash all well1 put it into a preserving kettle1 and boil it about twenty minutes4 ,while it is warm put it in jars1 and paste it when cold4 ,,cherry ,,jam4 #ddj4 ,this is better when made of fine morella cherries4 ,wash the cherries and put them on to stew with a gill of water to a pound of fruit4 ,when perfectly tender1 pass them through a colander to extract the stones4 ,to a pound of the pulp add a pound of sugar1 when the sugar is dissolved put it over the fire1 and boil it to a smooth paste4 ,,raspberry ,,jam4 #dda4 ,to a pound of fruit weigh a pound of sugar2 mash the fruit in a pan with a wooden spoon2 put the sugar to it1 and boil it hard for fifteen or twenty minutes4 ,to four pounds of raspberries you may add one pound of ripe currants2 they give the jam a fine flavor and a pretty color4 ,blackberry jam is made in the same manner2 only leave out the currants4 ,,green ,,gage ,,jam4 #ddb4 ,wash the fruit1 and stew it with enough water to keep them from scorching4 ,mash them1 and strain the pulp through a colander4 ,to a pint of pulp add a pound of sugar4 ,when the sugar is dissolved1 boil it till it is a smooth mass4 ,plum jam is made in the same way4 ,,pine ,,apple ,,jam4 #ddc4 ,this is made like all other jams1 only the pine apple is grated4 ,,brandy ,,grapes4 #ddd4 ,put some close bunches1 when ripe1 into a jar1 first pricking each grape with a needle2 strew over them half their weight in pounded loaf sugar1 fill up with brandy1 and tie them closely4 ,they look very handsome on the table4 ,,brandy ,,peaches4 #dde4 ,select the white cling-stone1 known by the name of the ,heath peach4 ,make a hot ley of ashes and water1 put in a few peaches at a time1 and let them remain about a minute and a half1 or until the skin will rub off with your finger4 ,take them out and throw them in a vessel of cold water1 when all are done in this manner1 rub off the skins with a cloth1 and throw them in another vessel of cold water4 ,make a syrup of half a pound of sugar to a pound of fruit4 ,prepare it in the same manner as for preserves2 put in your peaches1 and let them boil until they are sufficiently tender to be easily pierced with a straw4 ,take them out1 and add to each pint of syrup a quart of the very best white brandy1 when the fruit is cool put it in your jars1 but leave plenty of room to fill them with the syrup1 as if packed too closely they lose their shape4 ,,sick4 ,,sago ,,milk4 #ddf4 ,wash half an ounce of sago and soak it in a tea cupful of cold water for an hour or more4 ,drain it and add to it three gills of good milk2 put it over the fire and let it simmer until the sago is entirely incorporated with the milk4 ,sweeten it with white sugar4 ,it may be flavored with vanilla1 lemon1 or nutmeg1 if allowed of by the physician4 ,,orgeat4 #ddg4 ,blanch one ounce of bitter1 and two of sweet almonds4 ,pound them in a mortar with a little milk until they are to a paste4 ,rub gradually into the pounded almond one tea cupful of milk4 ,sweeten it to the taste and strain it4 ,it may be flavored with lemon4 ,,stewed ,,prunes4 #ddh4 ,pour enough boiling water over your prunes to cover them1 and stand them where they will keep hot but not boil4 ,they require six or eight hours to cook4 ,when they are perfectly done add sugar to the taste of the patient4 ,,cocoa4 #ddi4 ,put three table spoonsful of cocoa to a pint of water4 ,let it boil slowly for an hour4 ,put some sugar and cream in a bowl1 pour the cocoa over it and serve hot with toast4 ,,egg ,,and ,,wine4 #dej4 ,beat the yelk of an egg very light1 add to it a glass of wine and sugar to the taste4 ,,sago ,,pudding ,,for ,,invalids4 #dea4 ,see tapioca pudding1 ,no4 #deb4 ,,tapioca ,,pudding4 #deb4 ,pick and wash a table spoonful of tapioca1 pour over it a pint of warm milk1 and stand it near the fire for about one hour1 but do not let it simmer4 ,then boil it until it forms a semi-transparent mucilage4 ,stand it aside to cool4 ,beat two eggs1 stir them into the mucilage with as much sugar as will sweeten it1 pour the mixture in a pan and bake it slowly4 ,it may be eaten with sweet sauce4 ,arrow-root and sago can be made in the same manner1 only the sago requires more soaking and boiling than the tapioca4 ,,arrow-,,root ,,pudding ,,for ,,invalids4 #dec4 ,see tapioca pudding1 ,no4 #deb4 ,,pudding ,,for ,,the ,,convalescent4 #ded4 ,one pint of milk1 ,two table spoonsful of flour1 ,three eggs1 ,sugar to the taste4 ,beat the eggs1 add the sugar1 then the milk and flour by turns4 ,put the mixture in a bowl or pan1 place it in another pan of hot water1 set it where it will cook1 and when a custard is formed set it off to cool4 ,there should not be too much sugar for invalids as it is apt to produce dispepsia4 ,,indian ,,gruel4 #dee4 ,stir one table spoonful of ,indian meal mixed with a little cold water into a pint of boiling water4 ,let it boil fifteen minutes and add salt to the taste4 ,,egg ,,and ,,milk4 #def4 ,take a fresh egg1 break it in a saucer1 and with a three-pronged fork beat it until it is as thick as batter4 ,have ready half a pint of new milk sweetened with white sugar1 stir the egg into the milk1 and serve it with a piece of sponge-cake or slice of toast4 ,it is considered very light1 nourishing food for an invalid4 ,some prefer the yelk and white of the egg beaten separately4 ,the yelk should be beaten till it is very light and thick1 then pour it into the sweetened milk2 afterwards beat the white till it will stand alone1 and add gradually half a tea spoonful of white sugar2 pile the white on the top of the milk and serve as before4 ,,sugared ,,orange4 #deg4 ,select the lightest colored oranges for this purpose1 as they are more acid than the dark4 ,peel off the rind and slice them1 latitudinally or crosswise1 about the eighth of an inch in thickness4 ,strew over them some powdered white sugar1 in the proportion of a tea spoonful of sugar to each slice4 ,let them stand fifteen minutes4 ,they are very palatable in fevers1 as they serve to cleanse the mouth and keep it cool4 ,,sugared ,,lemons1 ,no4 #a4 #deh4 ,these may be prepared in the same manner as the sugared oranges 7see above17 only they should have a tea spoonful and a half of sugar to each slice2 as they are more firm than oranges1 they require to stand longer to become perfectly impregnated with the sugar4 ,they are better to stand about an hour before they are to be eaten4 ,the white skin should be carefully peeled off1 as it imparts an unpleasant bitter flavor when permitted to remain long in the sugar4 ,these are very grateful to the sick and feverish4 ,,sugared ,,lemons1 ,no4 #b4 #dei4 ,select fine large lemons4 ,peel off the outer skin and as much as possible of the white skin4 ,cut them in slices latitudinally or round the lemon1 about the eight of an inch thick4 ,sprinkle them with white powdered sugar1 a tea spoonful of sugar to each slice4 ,let them stand three hours1 then strain off as much of the juice as possible from the lemons1 put it in a sauce-pan over a slow fire1 and as soon as the juice begins to simmer throw in the slices of lemon4 ,let them cook five minutes1 take them out and pour the syrup over them4 ,should the lemons not prove sufficiently juicy to melt the sugar entirely1 a little water may be added4 ,,mulled ,,wine4 #dfj4 ,half a pint of wine1 ,half a pint of water1 ,one egg1 ,sugar and nutmeg to the taste4 ,mix the wine and water together--let it boil4 ,beat the eggs in a pan1 pour them into the wine1 then quickly pour the whole from one vessel into another five or six times4 ,,mulled ,,cider4 #dfa4 ,one pint of cider1 ,one egg1 ,sugar and nutmeg to the taste4 ,boil the cider4 ,have the egg well beaten1 pour it into the cider1 then have ready two vessels and pour the whole quickly from one vessel into the other several times4 ,add the sugar and nutmeg4 ,,vegetable ,,soup4 #dfb4 ,two potatoes1 ,two onions1 ,two turnips1 ,one carrot1 ,a little parsley chopped fine1 ,salt to the taste4 ,cut the potatoes in quarters1 slice the onions1 cut the turnips in quarters1 slice the carrots4 ,put all in a stew-pan with three pints of water1 and salt to the taste4 ,boil it down to one quart4 ,about fifteen minutes before it is done add the parsley4 ,strain it and serve with light bread or toast4 ,this is the receipt of a late eminent physician of ,philadelphia4 ,,carrageen ,,or ,,irish ,,moss4 #dfc4 ,one ounce of moss1 ,one pint of water1 ,lemon juice and sugar to the taste4 ,boil the moss in water until it forms a jelly1 and add the lemon-juice and sugar4 ,vanilla may be substituted for lemon-juice1 but the latter is more palatable4 ,strain it4 ,,arrow ,,root4 #dfd4 ,one table spoonful of ground arrow-root1 ,one pint of water4 ,mix the arrow-root with a little water1 to the consistence of a paste4 ,have ready a pint of boiling water1 pour the arrow-root into it1 and let it boil till it looks clear2 pour it off and sweeten to the taste4 ,some add a little lemon juice4 ,,macaroni4 #dfe4 ,take a quarter of a pound of macaroni and boil it till it is very tender in water which has been salted4 ,take it up and drain it4 ,if admissible a tea spoonful of melted butter may be poured over4 ,,lemonade ,,for ,,an ,,invalid4 #dff4 ,squeeze the juice out of a fine lemon1 pour over it as much boiling water as will make it palatable1 and add sugar to the taste4 ,stand it away to cool2 when cold it will be found quite as good as that made with cold water1 and is generally preferred by physicians1 as the boiling water destroys the unhealthy qualities of the lemon4 ,,oat-,,meal ,,gruel4 #dfg4 ,mix one table spoonful of oat-meal to a smooth paste with a little cold water4 ,pour this into one pint of boiling water2 let it boil for half an hour4 ,sweeten it and serve it with toast4 ,some prefer a little salt4 ,,baked ,,pudding ,,for ,,invalids4 #dfh4 ,one pint of milk1 ,three eggs1 ,sugar to the taste1 ,two table spoonsful of flour4 ,beat the eggs1 add the sugar1 then the flour1 and stir in the milk gradually4 ,butter a pan1 pour in the pudding1 and bake it4 ,,chicken ,,broth4 #dfi4 ,take half a chicken and pour over it three tea cupsful of cold water1 with a salt spoonful of salt and two tea spoonsful of rice or pearl barley4 ,let it simmer slowly until reduced to one half4 ,ten minutes before it is served1 add some celery top1 or parsley chopped very fine4 ,,pap ,,of ,,unbolted ,,flour4 #dgj4 ,mix some unbolted flour with a little cold water1 and stir it until it is smooth4 ,pour this into some boiling water1 and let it boil fifteen or twenty minutes4 ,sweeten it and pour cream over it4 ,children become very fond of this4 ,,pap ,,of ,,grated ,,flour4 #dga4 ,take a quarter of a pound of flour and pour on just enough water to moisten it4 ,form it into a ball and tie it in a cloth1 closely and firmly4 ,put it in a vessel of boiling water and let it boil the whole day4 ,then take it out1 dip it in a pan of cold water1 remove the cloth1 and place it in a cool oven to dry1 when it will be fit for use4 ,to make the pap1 grate some of this1 mix it to a paste with cold milk1 and stir it into some boiling milk2 boil it slowly ten or fifteen minutes4 ,,sweet-,,breads ,,for ,,invalids4 #dgb4 ,put them in a stew-pan1 with just water sufficient to cover them1 and very little salt4 ,let them boil slowly until they are tender1 but not broken to pieces1 then dish them1 and if not quite salt enough1 a little may be sprinkled over them4 ,care should be taken to season the meat for an invalid with very little salt1 as it is frequently very unpalatable during convalescence4 ,after the sweet-breads have been cooked as above described1 they may be taken from the water and drained2 then heat the gridiron1 grease the bars1 to prevent the sweet-breads from sticking1 and broil them quickly over some hot coals4 ,they should be of a very delicate brown when done4 ,,panada1 ,no4 #a4 #dgc4 ,mix two tea spoonsful of grated cracker1 with a little cold water1 and stir it into half a pint of boiling water4 ,let it boil a few minutes till it thickens1 then sweeten it with white sugar1 and flavor it with wine and nutmeg to the taste4 ,toast a slice of bread nicely1 cut it in pieces about an inch square1 put them in a bowl1 and pour the panada over4 ,,panada1 ,no4 #b4 #dgd4 ,cut some light stale bread in small squares1 put it in a bowl1 and pour over some boiling water4 ,sweeten it to the taste with white sugar4 ,add wine and nutmeg if permitted by the physician4 ,boiling milk may be substituted in place of the water if approved4 ,,ground ,,rice1 ,no4 #a4 #dge4 ,one table spoonful of ground rice1 ,one pint of milk4 ,mix the rice with cold milk to a smooth paste4 ,set the pint of milk over the fire1 and as soon as it boils1 stir in the rice2 let it boil for fifteen minutes1 but be careful not to let it burn4 ,sweeten it to the taste with white sugar2 it may be flavored with vanilla if approved of4 ,,ground ,,rice1 ,no4 #b4 #dgf4 ,two table spoonsful of ground rice1 ,one pint of milk4 ,boil the milk1 and stir in the rice1 which must have been previously mixed with cold milk4 ,let it boil slowly twenty minutes2 if it should be thicker than a thin batter1 add a little more milk4 ,sweeten it to the taste4 ,pour it into tea cups1 and serve it with cream if allowed of by the physician4 ,,mustard ,,whey4 #dgg4 ,take two heaping tea spoonsful of mustard seed1 mash them a little1 and pour over them six wine glasses of milk1 boil it till the milk is curdled4 ,take it off the fire1 let it stand to cool1 and strain off the whey4 ,,wine ,,whey4 #dgh4 ,put a pint of milk over the fire1 and the moment it boils stir into it two glasses of wine mixed with two tea spoonsful of sugar4 ,let it boil once again2 stand it off to cool1 and strain the whey through a fine strainer or sieve4 ,,vinegar ,,whey #dgi4 ,half a gill of vinegar mixed with two tea spoonsful of sugar1 stirred into two tea cupsful of boiling milk2 let it boil one or two minutes1 stand it off to cool1 and strain off the whey4 ,this is often recommended in fevers4 ,lemon-juice may be used in place of the vinegar4 ,,rennet ,,whey4 #dhj4 ,wash a piece of rennet about the size of a dollar1 and soak it for six hours or more in two table spoonsful of warm water4 ,pour this into three tea cupsful of lukewarm milk2 let it stand near the fire until a thick curd is formed4 ,with a knife break it in pieces and strain off the whey4 ,,tamarind ,,whey4 #dha4 ,stir half a wine glass of tamarinds mixed with three tea spoonsful of sugar into a pint of boiling milk2 as soon as it boils stand it off the fire to cool1 and strain off the whey4 ,,potato ,,jelly4 #dhb4 ,grate some white potatoes into cold water1 stir it well1 and strain it through a hair sieve4 ,let it stand a couple of hours1 till the farina settles at the bottom1 then pour the water off1 and set the vessel on its side1 so as all the water may drip out and the farina become perfectly dry4 ,then put it into a box or jar for use4 ,take a tea spoonful of this farina mixed smoothly in a little cold water1 and pour as much boiling water over it as will make it a thick jelly4 ,let it boil two or three minutes1 sweeten it to the taste1 and flavor it with lemon or nutmeg4 ,to be eaten cold4 ,milk may be substituted for water4 ,,port ,,wine ,,jelly4 #dhc4 ,half an ounce of ,russian isinglass1 ,half an ounce of gum arabic1 ,one ounce of rock candy1 ,half a pint of boiling water1 ,half a pint of port wine4 ,cut the isinglass in very small pieces1 pound up the candy and gum arabic1 pour the boiling water over1 and stand it where it will keep hot but not simmer4 ,when the above named ingredients are dissolved1 add the wine1 and boil the whole a few minutes4 ,strain it and set it away to get cold4 ,,tapioca ,,jelly4 #dhd4 ,soak a quarter of a pound of tapioca in water enough to cover it4 ,let it stand several hours1 then stir it into a pint of boiling water4 ,simmer it slowly till it appears semi-transparent4 ,sweeten it to the taste1 and flavor with wine and nutmeg if approved of by the physician4 ,turn it into cups or moulds4 ,,hartshorn ,,jelly4 #dhe4 ,take a quart of boiling water and pour it over three ounces of hartshorn shavings4 ,boil it until reduced to one-half the original quantity4 ,pass it through a fine sieve1 sweeten it1 and stir in a table spoonful of lemon-juice and three ounces of sugar with a glass of wine4 ,it is very good without the lemon-juice and wine4 ,,rice ,,jelly4 #dhf4 ,pick and wash some rice1 and pour enough water over it to cover it4 ,let it soak for three hours4 ,then simmer it very slowly till the rice is entirely soft4 ,whilst it is hot sweeten it with white sugar1 and flavor it with any thing you please4 ,strain it and pour it in a mould4 ,,jelly ,,of ,,gelatine4 #dhg4 ,half an ounce of gelatine1 ,one quart of water1 ,the grated rind and juice of two fine lemons1 ,the whites of four eggs1 ,sugar to the taste4 ,pour a quart of boiling water over the gelatine1 and stand it near the fire to keep hot until the gelatine is dissolved4 ,add the rind and juice of the lemon with the sugar 7which must be loaf or pulverized white27 let it boil once1 take it off1 strain it1 and when lukewarm add the beaten whites of four eggs with the shells 7which must have been washed and wiped dry47 ,strain it till the jelly is perfectly clear4 ,pour it in moulds and set it to cool4 ,,slippery-,,elm ,,tea4 #dhh4 ,strip your slippery-elm in small pieces2 take two table spoonsful of these pieces and pour over them two tea cups of boiling water4 ,let it stand until it becomes mucilaginous1 then strain it4 ,,flax-,,seed ,,tea4 #dhi4 ,pour two tea cups of boiling water over two table spoonsful of unground flax-seed4 ,cover the vessel1 and stand it in a warm place until a mucilage is formed4 ,be careful to keep it closely covered1 as it soon becomes stringy if exposed to the air4 ,when sweetened and flavored with lemon-juice it is a very palatable drink4 ,the lemon-juice should be scalded4 ,,veal ,,tea4 #dij4 ,cut one pound of a knuckle of veal in thin slices1 pour over it a quart of cold water4 ,cover it1 and let it simmer for an hour and a half4 ,when boiled to a jelly it will keep for three or four days1 and may be used at any time by pouring over it a little boiling water and letting it stand near the fire4 ,add salt to the taste4 ,,beef ,,tea4 #dia4 ,one pound of beef1 ,one quart of cold water4 ,cut the beef in thin slices1 and pour on the water4 ,cover it and set it in a warm place for three-quarters of an hour1 then put it over a slow fire where it will simmer for half an hour4 ,strain it1 and serve it hot or cold as recommended by the physician4 ,salt it to the taste4 ,,essence ,,of ,,beef4 #dib4 ,select some lean1 tender beef1 cut it in small pieces1 put them in a bottle and cork it4 ,set the bottle in a pot of cold water1 let the water boil six hours4 ,the heat of the water will extract all the juice from the beef in the bottle4 ,,mutton ,,tea4 #dic4 ,slice one pound of mutton1 remove all the fat1 and add one quart of cold water4 ,cover it1 place it near the fire for an hour1 then simmer it for two hours1 strain it1 and serve it warm4 ,add salt to the taste4 ,,chicken ,,tea4 #did4 ,cut a quarter of a chicken in small pieces1 take off the skin1 and remove all the fat1 add to it a pint of cold water2 cover it1 and let it simmer till reduced to one-half4 ,strain it1 and serve warm with toast lightly browned4 ,add salt to suit the patient's taste4 ,,gum ,,arabic ,,water4 #die4 ,pour one pint of boiling water over two table spoonsful of gum arabic2 add lemon-juice and sugar to the taste4 ,stand it away to get cold4 ,,tamarind ,,water4 #dif4 ,pour half a pint of boiling water on a table spoonful of tamarinds4 ,stand it away to get cold4 ,pour off the water1 and add sugar to the taste4 ,if it should prove too acid1 cold water may be added4 ,,grape ,,water4 #dig4 ,put in a tumbler a table spoonful of grape jelly4 ,fill the tumbler with cold water4 ,,mulled ,,water4 #dih4 ,one egg1 ,half a pint of boiling water1 ,sugar to the taste4 ,beat the egg well2 pour the water gradually over it1 but be sure to stir it all the time4 ,sweeten it to the taste of the patient4 ,serve it with light bread or dry toast4 ,wine may be added if approved of by the physician4 ,,apple ,,water4 #dii4 ,slice three large pippin apples1 and pour over them a pint of boiling water4 ,stand them in a cool place1 when perfectly cold strain off the water1 and sweeten it to the taste4 ,toast may be added4 ,,barley ,,water4 #ejj4 ,wash and pick one ounce of pearl barley1 pour over it one tea cupful of water1 and let it boil for ten minutes4 ,drain it1 and pour over it three tea cupsful of boiling water2 set it over the fire1 and boil it down one half4 ,strain it through a hair sieve or piece of muslin4 ,gum arabic is sometimes dissolved in it2 the liquid sweetened to the taste1 forms a very agreeable drink4 ,,toast ,,water4 #eja4 ,toast two or three slices of bread of a dark brown all the way through1 but do not burn it4 ,put the toast in a deep bowl1 and pour over it one quart of water1 let it stand for two or three hours4 ,then pour the water from the bread4 ,some flavor it by soaking a piece of lemon-peel with the bread4 ,,almond ,,water4 #ejb4 ,one ounce of sweet almonds 7blanched17 ,half an ounce of white powdered sugar1 ,three half pints of water4 ,pour boiling water on the almonds1 and in a few minutes the brown skin will come off by taking each kernel between the thumb and finger and gently pressing it4 ,after having blanched them in this manner1 put them in a stone or wedgewood mortar with the sugar and a little water4 ,add the water gradually until the almond is perfectly smooth4 ,strain it through a fine hair sieve or cloth4 ,more or less sugar may be added according to the taste4 ,,miscellaneous4 ,,lemon ,,syrup1 ,no4 #a4 #ejc4 ,eight pounds of sugar1 ,three quarts of water1 ,one quart of lemon-juice4 ,mix the sugar and water together2 as soon as the sugar has dissolved place it over the fire and boil and skim it1 then add the lemon-juice4 ,,lemon ,,syrup1 ,no4 #b4 #ejd4 ,six pounds of sugar1 ,two quarts of water1 ,one pint of lemon-juice4 ,mix the sugar and water together1 and as soon as the sugar is dissolved place it over the fire2 boil and skim it1 then add the lemon-juice4 ,,ginger ,,syrup4 #eje4 ,one pound of green ginger root1 ,ten pounds of sugar1 ,two gallons of water4 ,cut up the root in pieces and add to it two gallons of water2 boil it till reduced to one gallon1 strain it1 and pour it over ten pounds of white sugar4 ,when the sugar has dissolved boil and skim it till no more scum rises2 take it off1 and when cold bottle it for use4 ,,brandy ,,cherries4 #ejf4 ,stem your cherries1 put them into a jar1 and to a pound of fruit put a pound of white sugar4 ,cover them with ,french brandy and tie them closely4 ,monongahela whisky will do as well as the brandy and is much cheaper4 ,,to ,,preserve ,,eggs ,,during ,,the ,,winter4 #ejg4 ,in the fall as you collect your eggs1 pack them in a keg with a layer of salt at the bottom1 then a layer of eggs1 set in with the small end downwards1 then a layer of salt1 and so on till all are in2 then put a layer of salt on the top4 ,,blackberry ,,cordial4 #ejh4 ,gather the ripest fruit1 mash it in a pan with a large wooden spoon1 strain out all the juice1 and allow a quarter of a pound of sugar to a pint of the juice4 ,mix the juice and sugar together1 and boil and skim it2 then strain it again1 and when cool to each pint of juice add a tea cupful of brandy4 ,bottle it and it will be fit for use4 ,this is highly esteemed by some in cases of dysentery4 ,,raspberry ,,brandy4 #eji4 ,pick the fruit when dry1 put it into a glass jar1 and place the jar in a kettle of cold water4 ,set the kettle over the fire and let the water get hot2 let the fruit remain thus until the juice will run2 strain it1 and to every pint of juice add half a pound of sugar4 ,boil and skim it4 ,when cold mix with it an equal quantity of brandy4 ,bottle it tightly4 ,,currant ,,shrub4 #eaj4 ,mix a pound of sugar with every pint of currant-juice4 ,when the sugar is dissolved boil it a few minutes and skim it4 ,when almost cold add a gill of brandy to every quart of syrup4 ,bottle it1 cork it well1 and keep it in a cool place4 ,,raspberry ,,shrub4 #eaa4 ,this is made in the same manner as the currant shrub4 ,,cherry ,,bounce4 #eab4 ,to fifteen pounds of morella cherries add one gallon of the best ,french brandy or good ,monongahela whisky4 ,let them stand for three or four months1 then pour off the liquor and add to the cherries two quarts of water1 which should remain on them for three weeks2 pour off the water and add it to the liquor2 to all of which add four pounds of sugar made into a syrup4 ,,mixture ,,for ,,salting ,,butter4 #eac4 ,half a pound of fine salt1 ,a quarter of a pound of pulverized loaf sugar4 ,mix them well together1 and add one ounce of the mixture to every pound of butter4 ,this is to keep butter sweet for winter use4 ,,egg-,,nog4 #ead4 ,six eggs1 ,one pint of milk1 ,half a pound of loaf sugar1 ,half a pint of brandy4 ,beat the eggs very light and thick1 add the milk sugar and brandy4 ,,minced ,,meat4 #eae4 ,five pounds of beef or tongue1 ,two pounds of suet1 ,seven pounds of sugar1 ,seven pounds of apples1 ,three pounds of raisins1 ,three pounds of currants1 ,three nutmegs1 ,two ounces of cinnamon1 ,a dessert spoonful of ground allspice1 ,one small tea spoonful of ground mace1 ,the juice of two lemons and the grated rind of one1 ,moisten it with equal portions of wine and cider1 ,brandy to the taste4 ,boil the meat in water which has been salted in the proportion of one tea spoonful of salt to every quart of water4 ,when it is tender stand it away to get perfectly cold before it is chopped4 ,wash1 pick and dry your currants1 prepare the spices1 and seed the raisins4 ,pare and core the apples1 chop them fine1 chop the meat very fine1 add the fruit1 sugar and spice1 lemon-juice1 and grated lemon rind1 7also the brandy and wine47 ,mix the whole thoroughly2 it will be fit for use on the following day4 ,if you wish to keep your minced meat for several weeks1 chop the meat and add the currants1 raisins1 sugar and spice1 but leave out the apples1 lemon1 wine and cider2 mix the other ingredients and merely moisten it with brandy2 pack the mixture tightly in a stone jar and cover it close4 ,when you wish to make it into pies1 take out some of the meat1 chop your apples1 and mix with it in the proportions given above4 ,moisten with cider1 and add wine and brandy to your taste4 ,,sandwiches4 #eaf4 ,these are generally made of cold boiled ham or tongue4 ,slice your ham or tongue as thin as possible4 ,then butter your bread on the loaf1 and with a very sharp knife cut it in very thin slices4 ,roll in each slice of bread a slice of the ham or tongue4 ,a cold fried oyster is very nice in each sandwich4 ,,wine ,,sangaree4 #eag4 ,mix equal portions of wine and water1 sweeten it to your taste1 and grate nutmeg over the top4 ,ale or porter sangaree is made in the same manner4 ,,poached ,,eggs4 #eah4 ,have a broad shallow vessel of boiling water4 ,break your eggs in a plate1 and be careful not to break the yelks4 ,take the water from the fire1 slide the eggs carefully into it one at a time1 and then put them over the fire again4 ,whilst they are boiling throw the water over the yelks with a spoon1 and as soon as the whites are thick take them out with an egg slice4 ,trim them neatly and send them to the table hot4 ,,plain ,,omelette4 #eai4 ,beat four eggs very light4 ,have ready a pan of hot butter1 pour the beaten eggs into it1 and fry it till it is of a fine brown on the under side1 then lap one half over the other1 and serve it hot4 ,just before you lap it1 sprinkle a little salt and pepper over the top4 ,chopped parsley or onion may be mixed with the egg before it is fried4 ,,ham ,,omelette4 #ebj4 ,whisk four eggs very light1 and add to it as much grated ham as will flavor it4 ,fry it in hot butter till it is brown on the lower side4 ,sprinkle salt and pepper over it1 and fold one half over the other4 ,the salt should not be put in the egg1 as it thins it4 ,garnish the dish with green parsley4 ,,bread ,,omelette4 #eba4 ,one gill of bread crumbs1 ,eight eggs1 ,a gill and a half of cream1 ,pepper and salt to the taste4 ,warm the cream and pour it over a gill of baker's bread crumbs2 when the bread is perfectly soft mash it well with the cream1 and add pepper and salt to the taste4 ,beat the eggs and stir them into the bread and cream4 ,have a pan of hot butter1 pour the mixture in and fry it4 ,do not turn it as that will make it heavy4 ,the top may be browned with a salamander1 or the pan of the shovel heated very hot and held near it will brown it4 ,it may be folded one half over the other2 in that case it need not be browned with a salamander4 ,,tomato ,,omelette4 #ebb4 ,six eggs1 ,a wine-glass of flour1 ,four ripe tomatoes1 ,pepper and salt to the taste1 ,milk sufficient to mix the flour smoothly4 ,beat the eggs very light1 stir in the mixed milk and flour1 peel and chop the tomatoes and add with the pepper and salt4 ,have a pan with some hot butter1 pour in the mixture and fry it4 ,when done it may be lapped half over or not1 according to the fancy4 ,do not turn it4 ,,browned ,,flour4 #ebc4 ,this is very useful to thicken gravy and give it a brown color4 ,put your flour into a pan1 and set it over a moderate fire1 stir it all the time till it is brown1 but do not let it scorch1 as it will communicate an unpleasant taste to your gravy4 ,when it is cool put it in a jar for future use4 ,,dried ,,cherries1 ,,for ,,pies4 #ebd4 ,pick your cherries1 and wash them thoroughly through several waters to remove all the grit4 ,put them into a stone jar with half a pound of sugar to a pound of cherries1 and warm water enough to cover them4 ,place your jar in a vessel of water and set it where it will keep hot4 ,let them stand for twelve hours4 ,if the water should soak into the cherries and leave them too dry1 add a little more4 ,when they are fully swollen and perfectly soft they are fit for use4 ,if they are not sweet enough add more sugar4 ,dried fruits are more tender and juicy cooked in this manner than when they are boiled or stewed4 ,,dried ,,apples1 ,,for ,,pies4 #ebe4 ,pick and wash them well4 ,then pour over boiling water enough to cover them4 ,let them stand all night to soak4 ,in the morning put the apples with the water they were soaked in into your stew-pan1 if they have absorbed all the water and are nearly dry1 add a little more1 simmer them slowly1 but do not let them boil4 ,when perfectly soft1 pass them through a sieve1 and prepare them for pies according to the directions given for apples which have not been dried4 ,,dried ,,peaches1 ,,for ,,pies4 #ebf4 ,these are cooked in the same manner as dried apples 7see above17 only they are flavored with a piece of lemon or orange-peel stewed with them4 ,when they are done1 take out the peel and mash them1 add sugar to the taste4 ,they require no butter4 ,,dried ,,pumpkin1 ,,for ,,pies4 #ebg4 ,cut a pumpkin in half lengthwise1 take out the seeds1 pare off the rind1 and cut it in slices about an inch thick4 ,string it on fine twine and hang it in a dry place4 ,in the winter stew and use it as green pumpkin4 ,the cheese-shaped pumpkin is the best kind for drying4 ,,to ,,prepare ,,salaeratus4 #ebh4 ,put the salratus in a vessel1 add enough cold water to dissolve it1 then pour off the liquid into a bottle and cork it4 ,be careful to pour it off gently as a great deal of sediment settles at the bottom of the vessel in which it is dissolved4 ,carbonate of ammonia is much nicer than salratus2 it is prepared in the same manner2 be careful to keep the bottle corked1 and keep it in a cool place4 ,it may be used in all the receipts where salratus is directed2 but only half the quantity is necessary--thus3 if one table spoonful of the salratus is required1 half a table spoonful of ammonia will be sufficient4 ,,lemonade4 #ebi4 ,one quart of lemon-juice1 ,nine quarts of water1 ,eight pounds of white sugar4 ,mix the lemon-juice and sugar1 and stand it away4 ,just before the lemonade is served1 add the water which should be iced4 ,,punch4 #ecj4 ,four pounds of sugar1 ,one pint of lemon-juice1 ,one pint of ,jamaica spirits1 ,half a pint of peach brandy1 ,half a pint of ,french brandy1 ,five quarts of water4 ,the quantity of liquor may be regulated according to the taste4 ,,macaroni4 #eca4 ,a quarter of a pound of macaroni1 ,one tea spoonful of butter1 ,one gill of milk or cream1 ,one table spoonful of grated cheese4 ,boil the macaroni in water that has been salted in the proportion of a tea spoonful of salt to a quart of water4 ,when it is tender take it out of the water and place it on a sieve1 or in a colander1 to drain4 ,boil a gill of milk or cream1 and add to it a tea spoonful of butter rolled in flour1 let it boil half a minute4 ,put your macaroni1 after it is well drained1 into a stew-pan1 pour this boiled cream over it1 and add to it the grated cheese4 ,let it get very hot1 but do not let it boil1 and serve it4 ,,indian ,,mush4 #ecb4 ,two quarts of water1 ,two tea spoonsful of salt1 ,as much ,indian meal as will make a thick batter4 ,have a pot with two quarts of boiling water1 add the salt as above1 and stir in very gradually as much ,indian meal as will form a thick batter4 ,let it boil half an hour1 and beat it hard all the time it is cooking1 which will make it light when done4 ,this is generally eaten with new milk1 or sometimes with molasses and butter4 ,,fried ,,mush4 #ecc4 ,the mush is prepared as in the above receipt4 ,let it get cold1 cut it in slices1 flour them on both sides1 and fry them of a light brown4 ,,welsh ,,rabbit4 #ecd4 ,cut some old rich cheese in very thin pieces1 add to it a spoonful of cream4 ,put it over a slow fire and let it stand until the cheese is entirely dissolved4 ,serve it with toast4 ,some like pepper and mustard4 ,,mint ,,julep4 #ece4 ,take young mint1 pick off the leaves1 wash them1 and to one tumbler of leaves add one tumbler of brandy and ,jamaica spirits mixed4 ,pour the liquor on the mint to extract the flavor1 then strain it off on a tumbler of sugar2 when the sugar is dissolved1 add a tumbler of ice finely pounded4 ,stir all well together4 ,,milk ,,punch4 #ecf4 ,sweeten a half pint of rich milk to the taste4 ,add to this half a table spoonful of fourth proof brandy4 ,,cottage ,,cheese4 #ecg4 ,put some sour milk in a warm place until the whey begins to separate from the curd1 but by no means let it get hard4 ,pour the curd into a three cornered bag in the shape of a pudding bag1 hang it up and let it drain until no more water will drip from it4 ,then turn it out into a pan1 mash the curd very fine and smooth with a wooden spoon2 add as much good rich cream1 as will make it about as thick as batter4 ,salt it to your taste4 ,sprinkle pepper over the top if you choose4 ,,to ,,prepare ,,rennet4 #ech4 ,get a dried rennet in market1 wash it in lukewarm water1 but do not scrape it4 ,cut it up in small pieces1 put them in a bottle1 and pour over them a quart of ,lisbon wine4 ,after this has stood for a week a table spoonful of the wine will turn a quart of milk4 ,or if the use of wine is objectionable1 the rennet may be preserved by hanging it in a cool dry place4 ,and then every time you wish to use it1 cut off a piece1 wash it1 and soak it in warm water2 the water it is soaked in will turn the milk4 ,,to ,,cure ,,hams4 #eci4 ,the following is the ,newbold receipt for curing hams4 ,seven pounds of coarse salt1 ,five pounds of brown sugar1 ,half an ounce of pearl-ash1 two ounces of saltpetre1 ,four gallons of water4 ,boil the above ingredients together1 and skim the pickle when cold4 ,pour it over your hams1 and let them remain in it eight weeks4 ,the above proportions are for one hundred pounds of meat4 ,,to ,,prepare ,,apples ,,for ,,pies4 #edj4 ,pare and core your apples1 cut them in slices1 and throw them into cold water4 ,then take them out of the water1 put them into a stew-pan2 if the apples are tender1 the water which adheres to them will be sufficient to cook them2 if not1 a little more may be added4 ,cover the stew-pan1 and place them near the fire4 ,let them stew till they are soft and burst2 then mash them1 and add half an ounce of butter to each pint of the stewed apple4 ,when they get nearly cold1 add sugar1 rose-water1 and nutmeg to the taste4 ,,to ,,cure ,,dried ,,beef4 #eda4 ,for one hundred pounds of beef3 ,seven pounds of coarse salt1 ,five pounds of brown sugar1 ,half an ounce of pearl-ash1 ,two ounces of saltpetre1 ,four gallons of water4 ,boil the sugar1 salt1 pearl-ash1 saltpetre and water together1 skim it and pour it over the meat when it is cold4 ,at the end of three weeks take out your beef4 ,this is the celebrated ,newbold receipt4 ,,to ,,cure ,,beef ,,and ,,hams4 #edb4 ,half a bushel of fine salt1 ,half a pound of saltpetre1 ,half a gallon of molasses4 ,mix the salt1 saltpetre1 and molasses together well with your hands1 until the mixture resembles brown sugar4 ,rub the meat well with this mixture1 then place it in your tubs1 with the fleshy side up2 it should have a coating of the salt1 c41 at least half an inch thick4 ,at the end of ten days1 or two weeks at farthest1 take out your beef1 and hang it in a dry place4 ,hams should remain in the salt from five to six weeks4 ,never smoke beef4 ,hams would be better if not smoked4 ,,to ,,cure ,,shad4 #edc4 ,clean the shad nicely1 place them in layers with back down1 and laid open so as the inside of the fish may be up4 ,sprinkle each fish plentifully with ground salt1 and let them stand twenty-four hours4 ,this draws out all the blood4 ,wipe them all dry with clean napkins4 ,place them in layers in a clean tub1 with the backs down as before4 ,for one hundred shad take half a pound of saltpetre1 and two pounds of brown sugar4 ,strew plenty of rock salt over them with the saltpetre and sugar1 there is no danger of putting on too much salt as they will only absorb a certain quantity4 ,,to ,,roast ,,coffee4 #edd4 ,pick the black or imperfect grains from the coffee4 ,put it in a pan1 and stir it all the time it is roasting2 when done it should be the color of the hull of a ripe chestnut4 ,it should be brown all through1 but not black4 ,about ten minutes before it is done add to two pounds of coffee half an ounce of butter4 ,whilst hot put it in a box and cover it closely4 ,,coffee4 #ede4 ,beat an egg2 and to one tea cupful of ground coffee add one-third of the beaten egg1 and as much cold water as will just moisten the coffee2 do not put in much cold water1 stir all well together1 put the mixture in your coffee pot1 and pour over it six tea cupsful of boiling water4 ,let it boil hard for ten or fifteen minutes4 ,when it begins to boil stir it frequently1 and never leave it until the grounds sink1 which they will do in a few minutes after it has been on the fire4 ,be careful and do not let your coffee boil over1 as by that means you lose a great deal of the grounds and consequently the coffee will be weakened4 ,rinse your pot1 if it be silver or britania metal1 with boiling water1 pour the coffee into it1 and serve it hot4 ,coffee and tea lose much of their flavor if served cold4 ,,chocolate4 #edf4 ,shave down three ounces of chocolate1 over this pour enough hot water to dissolve it2 mix it to a smooth paste1 put it in a pipkin1 and add one quart of boiling water4 ,place it on the fire1 stir it occasionally1 and let it boil fifteen minutes1 then add one tea cupful of rich milk or cream4 ,let it boil a minute or two longer1 pour it off1 and send it to the table4 ,chocolate retains its heat longer than either tea or coffee4 ,never boil chocolate in your coffee pot as it would be likely to impart to the coffee an unpleasant flavor4 ,,tea4 #edg4 ,scald your tea pot with boiling water1 and allow a tea spoonful of tea for each person and one over4 ,pour enough boiling water on the tea leaves to rather more than wet them4 ,let it stand fifteen minutes2 pour on as much boiling water as will serve one cup to each one of the company4 ,as soon as the first cups are poured out1 add half a tea spoonful for each person1 and pour on some boiling water4 ,the most convenient article for hot water is an urn with an iron heater inside which keeps it boiling on the table4 ,but water may be kept sufficiently hot in an ordinary tea pot4 ,some who are particular about their tea1 stop the spout of the tea pot with a cork1 while the tea is drawing1 to retain the aroma4 ,tea and coffee pots should always be set away with the lids off4 ,,to ,,make ,,yeast4 #edh4 ,boil a tea cupful of hops in one quart of water till reduced to one half4 ,strain it through a sieve1 and add one wine glassful of salt4 ,return the hot water into the vessel it was boiled in4 ,mix some flour with cold water1 and stir in so as to make it about the consistency of thick molasses4 ,let it boil a few minutes1 then take it off the fire1 and set it away to cool2 when lukewarm1 add some yeast1 and when it rises put it into a stone jar2 which should not be filled1 cover it1 and the following day it will be fit for use4 ,as the yeast is so well salted there is no necessity to put salt in the bread4 ,you should always have a vessel on purpose to boil hops4 ,,potato ,,yeast4 #edi4 ,boil some potatoes1 mash them1 and to six potatoes add one gill of flour4 ,stir in as much water as will make the whole into a thick batter2 add some yeast and a wine glassful of salt4 ,when it is light1 put it in your jar and cover it4 ,,bread4 #eej4 ,set a sponge at night of a pound of flour1 a little salt1 if your yeast should not be salt enough1 a gill of yeast1 and water enough to make a thick batter4 ,in the morning stir in as much flour as will form a dough1 knead it well1 and if the weather is cold set it in a warm place to rise4 ,when it is light grease your pans1 mould out the dough in loaves1 put them in the pans1 and as soon as they rise again bake them4 ,if the weather is cold1 set your sponge with lukewarm water1 place it near the fire to rise4 ,but in summer it should be set with cold water1 and not be placed near the fire4 ,it is better in warm weather to put the dough in your pans as soon as the flour is added to the sponge and the dough well kneaded1 as if permitted to stand it might turn sour4 ,bread is much nicer baked in small loaves4 ,,potato ,,bread4 #eea4 ,boil some potatoes1 mash them fine1 and add as much warm water as will make a mixture about as thick as cream4 ,pass it through a sieve in order to extract all the lumps4 ,when cool add a little salt1 some yeast1 and as much flour as will make a very thick batter4 ,the next morning stir in enough flour to make a dough4 ,knead it well1 let it rise1 when light grease your pans1 mould it out gently into loaves1 put them in the pans1 let them stand till they rise again1 then bake them4 ,this bread may be made with milk instead of water1 but it is best when eaten fresh1 as it soon becomes dry4 ,,mush ,,bread4 #eeb4 ,make some thin ,indian mush1 7see ,no4 #ecb17 when cool add a little salt and flour enough to make a thick batter1 stir in some yeast4 ,let it stand all night to rise1 in the morning add flour enough to form a dough4 ,knead it well1 set it to rise2 when light mould it out in loaves1 grease your pans1 and when it gets light again bake it4 ,,rye ,,bread4 #eec4 ,this is made in the same manner as wheat1 7,no4 #eej17 only it must have more rye flour to make a stiffer dough1 and requires more kneading4 ,it takes rather longer to bake than wheat bread4 ,,dyspeptic ,,bread4 #eed4 ,this bread is made of unbolted flour instead of that in general use4 ,it is made in the same manner as bread1 7,no4 #eej17 knead it very well and be careful to have it thoroughly baked4 ,toast made of this bread is very good4 ,,fried ,,bread4 #eee4 ,slice some bread1 stale is better than fresh2 pour over it enough rich milk or cream1 if you have it1 to moisten it4 ,beat an egg1 dip each slice of the bread in the egg1 and fry them brown on both sides4 ,season the bread with pepper and salt to your taste4 ,,common ,,mustard4 #eef4 ,one table spoonful of ground mustard1 ,one tea spoonful of sugar1 ,one salt spoonful of salt4 ,mix the salt1 sugar1 and mustard together1 and then pour on some boiling water gradually1 stir it with a horn spoon or knife till it is quite smooth4 ,some like it quite thick1 others prefer it so thin as to run on the plate4 ,,icing ,,for ,,cakes4 #eeg4 ,beat the whites of two eggs till they are very dry1 then add gradually ten ounces of pulverized white sugar4 ,dredge flour over the top of the cake and wipe it off1 to make the icing adhere4 ,put it over with a broad bladed knife2 it should be put on quite thick4 ,when this coating is dry1 dilute the remainder of the icing on your dish with a little rose-water1 and put another coating over the top1 which will have a glossy appearance4 ,,to ,,dry ,,herbs4 #eeh4 ,they should be picked just before the plant blossoms1 wash them to free them from the dust1 place them on a sieve to drain4 ,then put them in the oven after the bread has been drawn out1 and let them remain in it till they are perfectly dry4 ,rub them from the stalks1 put them in glass jars and cover them closely4 ,,raspberry ,,vinegar4 #eei4 ,take ripe raspberries1 put them in a pan1 and mash them with a large wooden spoon or masher4 ,strain the juice through a jelly bag1 and to each pint of juice add one pound of loaf sugar and one quart of vinegar4 ,when the sugar has dissolved place the whole over the fire in a preserving kettle1 and let it boil a minute or two and skim it4 ,when cold bottle it1 cork it well1 and it will be fit for use4 ,,celery ,,vinegar4 #efj4 ,put half a pint of celery seed into a quart of vinegar2 bottle it1 and in a month it will be fit for use4 ,it must be strained before it is put in the castor bottle4 ,,pepper ,,vinegar4 #efa4 ,put the coral peppers in a bottle1 and pour over vinegar enough to cover them4 ,,molasses ,,candy4 #efb4 ,one quart of ,west ,india molasses1 ,half a pound of brown sugar1 ,the juice of one lemon4 ,put the molasses in a kettle with the sugar1 boil it over a slow1 steady fire till it is done1 which you can easily tell by dropping a little in cold water1 if done it will be crisp1 if not1 it will be stringy4 ,a good way to judge if it is boiled enough is to let it boil till it stops bubbling4 ,stir it very frequently1 and just before it is taken off the fire add the lemon-juice4 ,butter a shallow tin pan1 and pour it in to get cold4 ,molasses candy may be flavored with any thing you choose4 ,some flavor with lemon1 and add roasted ground-nuts1 or almonds blanched4 ,,gooseberry ,,pie4 #efc4 ,pick off the stems and blossoms of your gooseberries1 wash them1 and pour enough boiling water over to cover them4 ,let them stand a few minutes and then drain them4 ,line your pie-plates with paste1 fill them with the fruit1 and add three-quarters of a pound of sugar to a pint of fruit4 ,dredge a little flour over the top and cover with a lid of paste1 leave an opening in the centre to permit the steam to escape1 and bake them4 ,,ripe ,,currant ,,pie4 #efd4 ,stem your currants and wash them4 ,line your pie-plates with paste1 fill them with the fruit1 and add sugar in the proportion of a half a pound to one pint of currants4 ,dredge some flour over the top1 put on the lid of the pie1 leave an opening in the centre and bake it4 ,,green ,,currant ,,pie4 #efe4 ,the fruit should have attained its full size before it is picked4 ,stem the currants and wash them2 then pour enough boiling water over them to cover them1 and let them stand while you prepare the paste4 ,line the bottom of your pie-plates with paste1 drain your fruit through the colander and fill your plates1 adding half a pound of sugar to a pint of currants1 or in that proportion4 ,dredge a little flour over the fruit1 and put on the top crust2 leave an opening in the centre to permit the steam to escape4 ,the pie requires no water1 as a sufficient quantity will adhere to the fruit4 ,,apple ,,butter4 #eff4 ,boil one barrel of cider till reduced to one half the original quantity4 ,pare1 core1 and slice enough apples to measure two bushels and a half when cut up4 ,put them in with the cider1 let them boil1 and stir it all the time it is boiling4 ,the apples must be reduced to a pulp1 which will take from nine to twelve hours4 ,it should be boiled till perfectly smooth and thick4 ,great care should be taken not to let it scorch1 as it would be entirely spoiled4 ,new cider is the kind used for making apple butter4 ,,jelly ,,cake1 ,no4 #a4 #efg4 ,ten eggs1 ,one pound of sugar1 ,three-quarters of a pound of sifted flour1 ,the grated rind of two1 and juice of one lemon4 ,beat the yelks of the eggs very light and add the sugar4 ,stir the yelks and sugar very hard until they are smooth and light4 ,add to this the grated rind and lemon-juice1 and beat it1 for a few minutes longer4 ,whisk the whites to a dry froth1 and stir them in very gently4 ,do not beat it after the whites are in4 ,butter some shallow tin-plates and put in three table spoonsful of the mixture4 ,bake them in a quick oven4 ,or you may heat a griddle or bake-iron1 grease it well with butter2 grease a tin cake-ring1 place the ring on the griddle1 pour in three table spoonsful of the mixture1 put the griddle in a hot oven1 and bake it without turning it4 ,when done take it off1 grease the griddle and ring again1 and proceed as before4 ,when the cakes are cool place one on a plate1 cover the top of it with any kind of thick jelly1 put another cake on the top of this1 cover it with a layer of jelly1 and so on4 ,place the cakes evenly over each other4 ,it is customary to ice the top one1 though it looks very nice with white sugar sifted over4 ,these are better to be eaten fresh4 ,,jelly ,,cake1 ,no4 #b4 #efh4 ,one pound of flour1 ,one pound of sugar1 ,three-quarters of a pound of butter1 ,ten eggs1 ,one gill of rose-water1 ,one tea spoonful of grated nutmeg1 ,half a tea spoonful of ground cinnamon4 ,beat the butter and sugar to a cream1 whisk the eggs very light and add to it2 stir in the spices and rose-water1 then the flour4 ,beat the mixture very hard for ten minutes4 ,heat your griddle or bake-iron1 grease it well with butter1 grease a cake-ring and place on the griddle4 ,pour into the ring three table spoonsful of the mixture1 place the griddle in a hot oven and bake it quickly4 ,these cakes are never turned2 the oven should be hot enough to bake the top4 ,when one is done take it out1 place it on a clean napkin to cool1 and grease the griddle and ring and proceed as before4 ,when they are all cold spread the top of each one with thick jelly1 and place them neatly one over the other4 ,the top cake should have no jelly on it4 ,it may be iced1 or have white sugar sifted over it4 ,,honey ,,cake1 ,no4 #a4 #efi4 ,three-quarters of a pound of butter1 ,three-quarters of a pound of sugar1 ,six eggs1 ,two pounds of flour1 ,one table spoonful of ground cinnamon1 ,half a gill of cream1 ,one quart of honey1 ,one table spoonful of dissolved salratus4 ,beat the butter and sugar to a cream2 beat the eggs and stir in with the flour1 cinnamon1 cream and honey4 ,beat the whole for ten minutes1 then stir in the salratus4 ,line your pan with several thicknesses of paper1 well buttered2 pour in the mixture and bake it in a slow oven4 ,,honey ,,cake1 ,no4 #b4 #egj4 ,half a pound of sugar1 ,half a pound of butter1 ,one pint of honey1 ,one table spoonful of cinnamon1 ,one tea spoonful of nutmeg1 ,as much flour as will form a dough4 ,stir the butter and sugar together1 add the nutmeg1 cinnamon1 honey1 and enough flour to form a dough4 ,knead it well1 roll it out in sheets1 cut it in cakes with a cake-cutter or the rim of a tumbler1 place them on tins and bake them in a moderately hot oven4 ,before you set them in the oven wash them over with a little honey and water1 mixed in equal quantities4 ,,citron ,,cake4 #ega4 ,one pound of butter1 ,one pound of sugar1 ,one pound of flour1 ,one pound of citron1 ,ten eggs1 ,half a gill of brandy1 ,one tea spoonful of grated nutmeg1 ,one tea spoonful of cinnamon4 ,grate the nutmeg1 slice the citron in very thin narrow strips about half an inch long1 and flour it4 ,beat the butter and sugar to a cream1 whisk the eggs very light1 and stir them in with the flour1 brandy1 and spices4 ,beat the whole for several minutes2 then stir in the citron4 ,line your pans with several thicknesses of paper1 well buttered1 pour in the mixture and bake them in a slow oven4 ,when cold ice them4 ,,vanilla ,,kisses4 #egb4 ,half a pound of pulverized white sugar1 ,the whites of six eggs1 ,one vanilla bean4 ,pound the bean in a mortar until it is completely pulverized4 ,whisk the eggs to a stiff froth1 add the sugar very gradually1 then stir in the vanilla4 ,drop the mixture on white paper so as not to touch each other4 ,you may make them any size you choose4 ,about a dessert spoonful makes a pretty sized cake4 ,take care to have them sufficiently far apart4 ,place them on tins with several thicknesses of stout paper under them1 set them in a hot oven1 and as soon as they have a tinge of brown take them out1 with a broad bladed knife slip them off the paper1 and place the under sides of two together4 ,,vanilla ,,cake4 #egc4 ,half a pound of pulverized white sugar1 ,the whites of four eggs1 ,one small vanilla bean1 or half of a large one4 ,pound the vanilla bean in a mortar until it is completely pulverized4 ,beat the eggs to a dry froth1 add the sugar very gradually2 when all the sugar is in stir in the vanilla4 ,drop a tea spoonful of the mixture on thick white paper to form each cake1 they must not be near enough to touch each other4 ,place them in a cool oven1 and as soon as they are sufficiently dry take them out1 as soon as they are cold slip the blade of a case-knife under each one to loosen it from the paper4 ,the oven should not be hot enough to brown them4 ,,ginger ,,pound ,,cake4 #egd4 ,three-quarters of a pound of butter1 ,three-quarters of a pound of sugar1 ,six eggs1 ,one pound and a half of flour1 ,one pint of molasses1 ,the grated rind of two large oranges1 ,three table spoonsful of ginger1 ,two table spoonsful of cinnamon1 ,one table spoonful of dissolved salratus1 or ,one large tea spoonful of dissolved carbonate of ammonia4 ,beat the butter and sugar to a cream4 ,beat the eggs very light and add to it1 then stir in all the other ingredients except the salratus or ammonia4 ,beat the mixture very hard for several minutes1 then stir in the salratus or ammonia4 ,butter an earthen cake mould or thick iron pan1 pour in the mixture and bake it in a moderate oven4 ,if you bake it in an iron pan line the pan with several thicknesses of stout paper well buttered4 ,,currant ,,biscuits4 #ege4 ,one pound of sugar1 ,one pound of butter1 ,one pound and a half of flour1 ,four eggs1 ,one tea spoonful of cinnamon1 ,one tea spoonful of nutmeg1 ,one pound of currants4 ,beat the butter and sugar together2 whisk the eggs1 and add to it with the other ingredients4 ,roll the dough out in sheets1 cut it into cakes1 place them on tins1 sift white sugar over the top1 and bake them in a moderate oven4 ,the currants must first be picked1 washed and dried1 before they are put in the cakes4 ,,plain ,,crullers4 #egf4 ,three-quarters of a pound of pulverized white sugar1 ,eight eggs1 ,as much flour as will make a soft dough1 ,one dessert spoonful of dissolved salratus1 ,one tea spoonful of nutmeg1 ,one tea spoonful of cinnamon1 ,the grated rind of one lemon1 or ,six drops of essence of lemon4 ,whisk the eggs very light1 stir in the sugar1 and about half the flour1 spices and lemon2 then add the salratus1 and as much more flour as will make a soft dough4 ,do not knead it1 but roll it with your hands in round strips1 cut them about three inches long1 double and twist them4 ,throw them into boiling lard to cook them4 ,they require to be turned over whilst they are boiling in the lard1 in order to have them brown on both sides4 ,these cakes are very much liked and are very easily made4 ,sift sugar over before they are sent to the table4 ,,to ,,make ,,butter4 #egg4 ,strain your milk and stand it in a spring-house or cellar1 which should be about #ed degrees of ,fahrenheit4 ,the spring-house should be well ventilated4 ,let the milk stand about three days1 then skim off the cream with a skimmer made for the purpose1 and take care to get as little of the sour milk with it as possible4 ,then churn it2 and after churning1 wash your butter thoroughly in clear fresh water1 which should be as cold as you can get it4 ,then salt it and work it well1 to get out all the remaining buttermilk4 ,it should be dry and solid when you have finished working it this time4 ,after your butter has been salted and worked thoroughly1 let it stand about five or six hours1 or until every particle of salt is entirely dissolved2 then work it again in order to mix the salt more completely through the whole mass1 but do not touch it with your hands as it will make it greasy1 and spoil both its appearance and taste4 ,make it into pounds or small prints1 and it will be ready for use4 ,when more than one churning is done at a time1 each churning should be worked separately1 or it will be apt to be streaked2 as1 if the temperature of the cream is higher in one churning than in the other1 the butter will not mix without appearing clouded4 ,the above receipt was obtained from one of the best butter-makers in ,montgomery county1 ,pennsylvania1 and may be confidently relied on for its accuracy4 ,,queen ,,cake4 #egh4 ,one pound of butter1 ,one pound of sugar1 ,fourteen ounces of flour1 ,ten eggs1 ,one tea spoonful of cinnamon1 ,one tea spoonful of nutmeg1 ,one large table spoonful of brandy1 ,one table spoonful of rose water4 ,beat the butter and sugar to a cream1 whisk the eggs well1 and stir the whole together1 add gradually the liquor1 spices and flour4 ,beat the mixture for several minutes1 butter some small round tin pans1 fill them about three parts full and bake them4 ,queen cakes are very nice with a few dried currants in them4 ,to the above quantity one pound and a half of dried currants would be sufficient4 ,,the ,,end4 ,,index4 ,a4 ,almond cake1 #aia4 pudding1 #abg4 water1 #bec4 ,apple cream1 #afc4 ,apees1 #bag4 ,apples1 to prepare for pies1 #bfh4 baked1 #afj4 dried1 for pies1 #bfc4 ,apple dumplings1 #acf4 floating island1 #aed4 fritters1 #aeg4 pudding1 ,no4 #a1 #abi4 ,no4 #b1 #acj4 pudding1 plain1 ,no4 #c1 #acj4 sauce1 #aja4 water1 #beb4 ,arrow-root1 #bda4 pudding1 for invalids1 #bcf4 ,asparagus1 #if4 ,b4 ,baked apples1 #afj4 beef and ,yorkshire pudding1 #ci4 beets1 #he4 fillet of veal1 #df4 pears1 #afj4 pudding1 for invalids1 #bdb4 rabbit-pie1 #fa4 shad1 #bd4 tomatoes1 #hd4 ,barley water1 #bec4 ,beans1 boiled dried1 #ii4 ,lima1 #ih4 pickled1 #aac4 stringed1 #ih4 ,windsor1 or horse1 #ih4 ,beef1 a-la-mode1 #ch4 and hams1 to cure1 #bfi4 boiled corned1 #dc4 corned1 #db4 essence of1 #bea4 ,beef's kidney1 stewed1 #da4 fried1 #db4 ,beef steaks1 #ch4 fried1 #ci4 stewed with onions1 #da4 soup1 #ae4 tea1 #bej4 to cure dried1 #bfi4 ,beets1 baked1 #he4 pickled1 #aag4 ,best way of cooking venison1 #fj4 ,biscuits1 currant1 #bhf4 ,dover1 #bah4 ,biscuit1 hard1 #afd4 light sugar1 #bae4 ,maryland1 #afg4 milk1 #agg4 soda1 #bjj4 sugar1 #bbj4 travelers'1 #bae4 ,yorkshire1 #afe4 ,blackberry cordial1 #bef4 jam1 #bcc4 mush1 #afj4 ,blancmange1 #aej4 clear1 #aej4 ,boiled chickens1 #gd4 cod1 #bb4 corned beef1 #dc4 crabs1 #cd4 custard1 #aei4 dried beans1 #ii4 green corn1 #hi4 ham1 #eh4 leg of lamb1 #eb4 lobster1 #ce4 onions1 #ig4 potatoes1 ,no4 #a1 #gh4 ,no4 #b1 #gi4 pudding1 ,no4 #a1 #ade4 ,no4 #b1 #adf4 rice pudding1 #add4 rock1 #ba4 shad1 #bc4 sour-krout1 #ia4 sweet-breads1 #di4 tongue1 #dc4 turkey1 #fi4 ,boston ginger-bread1 #aih4 ,brandy cherries1 #bee4 grapes1 #bcc4 peaches1 #bcd4 raspberry1 #bef4 ,bread1 #bgc1 dyspeptic1 #bge4 fried1 #bge4 mush1 #bge4 omelette1 #bfa4 potato1 #bgd4 rye1 #bge4 ,brentford rolls1 #aff4 ,bristol loaf-cake1 #aij4 ,broiled chickens1 #gc4 shad1 #bd4 squab1 #fe4 tomatoes1 #hd4 ,browned egg-plant1 #hh4 flour1 #bfb4 ,brown fricassee1 #ge4 ,buckwheat cakes4 #afi4 ,buns1 #bji4 ,guernsey1 #agj4 ,spanish1 #bji4 ,butter1 to make1 #bhg4 mixture for salting1 #beg4 ,butter-milk cakes1 #ahj4 ,c4 ,cakes1 #ahb4 almond1 #aia4 ,bristol loaf1 #aij4 buckwheat1 #afi4 butter-milk1 #ahj4 cocoa-nut1 #bjh4 pound1 #ahh4 cod-fish1 #bc4 common pound1 #ahg4 composition1 #bab1 cream-of-tartar1 #aha4 crumpets1 or flannel1 #aga4 ,cake1 currant1 #bjd4 ,devonshire1 #bje4 election1 #bje4 federal1 #bjb4 ,french1 #bac4 fruit1 or plum1 ,no4 #a1 #ahc4 ,no4 #b1 #ahd4 ,german1 #bjc4 ginger cup1 #aif4 fruit1 #aif4 pound1 #bhe4 icing for1 #bgf4 ,indian light1 #age4 loaf1 #aia4 meal breakfast1 #agf4 pound1 #ahi4 ,johnny1 or journey1 #agd4 kisses1 or cream1 #bjj4 lady1 #baa4 loaf1 #ahi mush1 #agi4 ,new ,york plum1 #ahe4 parsnip1 #afg4 plain cup1 #baf4 potato1 #ha4 pound1 ,no4 #a1 #ahf4 ,no4 #b1 #ahg4 queen1 #bhh4 rice cup1 #bjh4 rock1 #bjd4 rye batter1 #agj4 ,scotch1 #bjf4 seed1 #bjc4 short1 #afc4 ,shrewsbury1 #bag4 sponge1 ,no4 #a1 #aib4 ,no4 #b1 #aic4 ,no4 #c1 #aic4 sugar1 #bja4 tea1 #afc4 vanilla1 #bhd4 ,washington1 ,no4 #a1 #bah4 ,no4 #b1 #bai4 white cup1 #bjb4 ,calves' feet1 spiced1 #ei4 fried1 #ej4 liver1 fried1 #ej4 ,calf's-foot jelly1 #bbb4 ,caper sauce1 #ajg4 ,carrots1 #ie4 ,carrageen1 or ,irish moss1 #bdj ,cat-fish1 #bg4 ,catsup1 tomato1 ,no4 #a1 #aag4 ,no4 #b1 #aah4 mushroom1 #aai4 walnut1 #aai4 ,cauliflower1 #ia4 ,celery1 dressed as slaw1 #ie4 stewed with lamb1 #if4 vinegar1 #bgg4 ,charlotte1 cherry1 #aec4 peach1 #aeb4 de ,russe1 #aea4 ,savoy1 #aeb4 ,cheese1 cottage1 #bfg4 ,cheese-cake1 cottage1 #abe4 curd1 #abe4 lemon1 #abd4 orange1 #abc4 ,chocolate1 #bga4 ,chow chow1 #aab4 ,cherry bounce1 #beg4 ,charlotte1 #aec4 jam1 #bcb4 pie1 #acg4 ,cherries1 brandy1 #bee4 dried1 for pies1 #bfb4 pickled1 #aag4 ,chickens1 boiled1 #gd4 broiled1 #gc4 broth1 #bdb4 fried1 #gd4 pie1 #gb4 pot-pie1 #gc4 roast1 #gb4 salad1 ,no4 #a1 #gf4 ,no4 #b1 #gg4 soup1 #ah4 stewed1 #ge4 tea1 #bea4 white fricasseed1 #gf4 ,chitterlings1 or calves' tripe1 #ea4 ,citron melon1 preserved1 #bcj4 ,clams1 fried1 #cc4 stewed1 #cb4 fritters1 #cb4 soup1 #ai4 ,clear blanc mange1 #aej4 ,cocoa1 #bce4 ,cocoa-nut cake1 #bjh4 jumbles1 #aie4 pound-cake1 #ahh4 pudding1 ,no4 #a1 #abh4 ,no4 #b1 #abh4 ,cod1 boiled1 #bb4 fish cakes1 #bc4 ,coffee1 #bga4 to roast1 #bgj4 ,cold custard1 #afb4 slaw1 #ib4 ,college pudding1 #adi4 ,common ginger-bread1 #aii4 mustard1 #bgf4 paste1 #abb4 pound-cake1 #ahg4 ,composition cake1 #bab4 ,cordial1 blackberry1 #bef4 ,corned beef1 #db4 ,corn1 boiled green1 #hi4 fritters1 #hi4 oysters1 #ij4 salad1 #ig4 soup1 #ai4 ,cottage cheese1 #bfg4 cheese-cake1 #abe4 ,crabs1 boiled1 #cd4 soft1 #cd4 ,cranberry jelly1 ,no4 #a1 #bbc4 ,no4 #b1 #bbd4 sauce1 #ajc4 tarts1 #acd4 ,cream1 apple1 #afc4 sauce1 #ajd4 of tartar cakes1 #aha4 ,crumpets1 or flannel cakes1 #aga4 ,scotch1 #agb4 ,crullers1 #bjf4 plain1 #bhf4 ,cucumbers1 fried1 #ih4 pickled1 #aae4 ,cup-cake1 plain1 #baf4 rice1 #bjh4 ,curd1 cheese-cake1 #abe4 ,currant biscuits1 #bhf4 cake1 #bjd4 glazed1 #afa4 jelly1 #bbe1 shrub1 #bef4 ,custard1 boiled1 #aei4 cold1 #afb4 snow1 #aei4 vanilla cup1 #aef4 ,cutlets1 veal1 #dg4 ,cymlins1 #id4 ,d4 ,dandelion1 #id4 ,devonshire cake1 #bje4 ,dough-nuts1 #baj4 ,dover biscuits1 #bah4 ,drawn butter1 #aje4 ,dried apples1 for pies1 #bfc4 beans1 boiled1 #ii4 beef1 to cure1 #bfi4 cherries1 for pies1 #bfb4 peaches1 for pies1 #bfc4 peach sauce1 #ajb4 pumpkin1 for pies1 #bfc4 ,duck1 roasted1 ,no4 #a1 #fi4 ,no4 #b1 #gj4 ,dumplings1 apple1 #acf4 peach1 #acf4 quince1 #acf4 rice1 #afa4 ,dutch loaf1 #bjg4 salad1 #if4 ,dyspeptic bread1 #bge4 ,e4 ,eggs1 to preserve during winter1 #bee4 ,egg and milk1 #bcg4 wine1 #bcf4 nog1 #beg4 pickled1 #aaa4 plant1 ,no4 #a1 #hf4 ,no4 #b1 #hf4 ,no4 #c1 #hf4 ,no4 #d1 #hg4 ,no4 #e1 #hg4 plant1 browned1 #hh4 poached1 #bfj4 sauce1 #aje4 ,election cake1 #bje4 ,essence of beef1 #bea4 ,eve's pudding1 #ach4 ,f4 ,farmers' apple pudding1 #adb4 ,federal cake1 #bjb4 ,figs1 preserved fresh1 #bcj ,fillet of veal a-la-mode1 #df4 ,fish1 #ba4 ,flax-seed tea1 #bej4 ,floating island1 #aee4 apple1 #aed4 ,florendines1 ,indian1 #abf4 rice1 #abf4 ,fox-grape jelly1 #bbb4 ,french bread-pudding1 #adj4 cake1 #bac4 custard pudding1 #acc4 pudding1 #aci4 rolls1 #aff4 slaw1 #ib4 stew1 ,no4 #a1 #dj4 ,no4 #b1 #da4 stewed rabbit1 #fc4 stew of veal1 #dg4 tomato sauce1 #ajh4 ,fricassee brown1 #ge4 chicken white1 #gf4 rabbit1 #fc4 ,fried beef's kidney1 #db4 beef steak1 #ci4 bread1 #bge4 calves' liver1 #ej4 feet1 #ej4 chickens1 #gd4 clams1 #cc4 cucumbers1 #ih4 mush1 #bff4 oysters1 #bh4 potatoes1 ,no4 #a1 #gi4 ,no4 #b4 #hj4 ,no4 #c1 #hj4 ,no4 #d1 #hj4 reed birds1 #fg4 rock1 #bb4 shad1 #bd4 sweet-breads1 #di4 potatoes1 #hj4 tomatoes1 #hc4 veal with tomatoes1 #dh4 ,fritters1 apple1 #aeg4 clam1 #cb4 corn1 #hi4 ,indian1 #agb4 orange1 #aeh4 oyster1 #cj4 ,spanish1 #aeg4 ,fruit or plum-cake4 ,no4 #a1 #ahc4 ,no4 #b1 #ahd4 cake1 ginger1 #aif4 ,g4 ,gelatine1 jelly of1 #bdi4 ,german cake1 #bjc4 puffs1 #aeh4 ,giblet pie1 #ga4 ,ginger-bread1 ,no4 #a1 #aih4 ,no4 #b1 #aih4 ,boston1 #aih4 common1 #aii4 plain1 #aii4 cup-cake1 #aif4 fruit-cake1 #aif4 nuts1 #aig4 pound-cake1 #bhe4 syrup1 #bee4 ,glazed currants1 #afa4 ham1 #ei4 strawberries1 #afb4 ,gooseberry pie1 #bgh4 ,goose1 roast1 #gj4 ,grape water1 #beb4 ,green corn pudding1 #ada4 soup1 #ai4 currant pie1 #bgi4 gage jam1 #bcc4 gages1 preserved1 #bca4 peas1 #ii4 ,ground rice1 ,no4 #a1 #bde4 ,no4 #b1 #bde4 ,gruel1 ,indian1 #bcg4 oat-meal1 #bdb4 ,guernsey buns1 #agj4 pudding1 #acg4 ,gum-arabic water1 #bea4 ,h4 ,halibut1 #bf4 ,hams1 to cure1 #bfh4 ,ham1 boiled1 #eh4 glazed1 #ei4 omelette1 #bfj4 ,hard biscuit1 #afd4 ,hartshorne jelly1 #bdh4 ,haslet sauce1 #ajg4 ,hasty pudding1 or farmers' rice1 #aef4 ,herbs1 to dry1 #bgf4 ,herring1 potted1 #bg4 ,hog's-head cheese1 #eh4 ,hominy1 #ij4 ,horse beans1 #ih4 radish sauce1 #aji4 ,hot slaw1 #ib4 ,i4 ,icing for cakes1 #bgf4 ,indian baked pudding1 #adg4 boiled #adf4 florendines1 #abf4 fritters1 #agb4 gruel1 #bcg4 light-cake1 #age4 loaf-cake1 #aia4 meal breakfast cakes1 #agf4 metland1 #aha4 muffins1 ,no4 #a1 #age4 ,no4 #b1 #agf4 mush1 #bfe4 pone1 #agd4 pound-cake1 #ahi4 slappers1 #agc4 ,j4 ,jam1 blackberry1 #bcc4 cherry1 #bcb4 green-gage1 #bcc4 pine-apple1 #bcc4 raspberry1 #bcc4 strawberry1 #bcb4 ,jelly1 calf's foot1 #bbb4 currant1 #bbe4 fox-grape1 #bbb4 of gelatine1 #bdi4 hartshorn1 #bdh4 orange1 #bbd4 potato1 #bdg4 port wine1 #bdg4 quince1 #bbf4 rice1 #bdh4 strawberry1 #bbe4 tapioca1 #bdh4 ,jewish method of preparing beef for salting1 #dc4 ,johnny1 or journey cake1 #agd4 ,jumbles1 #aid4 ,jumbles1 cocoa-nut1 #aie4 plain1 #aie4 ,spanish1 #aid4 ,k4 ,kisses1 or cream cake1 #bjj4 ,l4 ,lady-cake1 #baa4 ,lamb1 boiled leg of1 #eb4 soup1 #ah4 stewed with onions1 #eb4 ,leg of pork1 corned and boiled1 #ee4 ,lemonade1 #bfd4 for an invalid1 #bda4 ,lemon cheese-cake1 #abd4 pudding1 ,no4 #a1 #abb4 ,no4 #b1 #abc4 sauce1 #aja4 sugared1 ,no4 #a1 #bch4 ,no4 #b1 #bci4 syrup1 ,no4 #a1 #bed4 ,no4 #b1 #bed4 ,light sugar biscuit1 #bae4 ,lima beans1 #ih4 ,loaf-cake1 #ahi4 ,bristol1 #aij4 ,indian1 #aia4 ,loaf1 ,dutch1 #bjg4 ,scotch1 #bac4 ,lobster1 boiled1 #ce4 salad1 #ce4 ,m4 ,macaroni1 #bda4 #bfe4 ,macaroons1 #baa4 ,mangoes1 pickled1 #aad4 ,marmalade1 peach1 #bbg4 quince1 #bbg4 ,maryland biscuits1 #afg4 ,meats1 #cf4 ,milk biscuits1 #agg4 punch1 #bfg4 toast1 #agi4 ,minced meat1 #beh4 ,mint julep1 #bff4 ,mint sauce1 #ajf4 ,miscellaneous1 #bed4 ,mixture for salting butter1 #beg4 ,molasses candy1 #bgh4 ,muffins1 #afd4 ,indian1 ,no4 #a1 #age4 ,no4 #b1 #agf4 ,tottenham1 #aga4 ,mulled cider1 #bci4 water1 #beb4 wine1 #bci4 ,mush bread1 #bge4 cakes1 #agi4 fried1 #bff4 ,indian1 #bfe4 ,mushrooms1 #ic4 catsup1 #aai4 pickled1 ,no4 #a1 #aaj4 ,no4 #b1 #aaj4 sauce1 #ajf4 ,mustard1 common1 #bgf4 tomato1 #aje4 whey1 #bde4 ,mutton chops1 #eb4 with lemon1 #ec4 dressed like venison1 #eb4 tea1 #bea4 ,n4 ,nasturtiums1 pickled1 #aai4 ,newcastle pudding1 #ada4 ,new ,york plum-cake1 #ahe4 ,noodles for soup1 #bj4 ,nuns' butter1 #ajb4 ,nuts1 dough1 #baj4 ginger1 #aig4 ,o4 ,oatmeal gruel1 #bdb4 ,ochras1 #id4 ,omelette1 bread1 #bfa4 ham1 #bfj4 oyster1 #cf4 plain1 #bfj4 tomato1 #bfa4 ,onion sauce1 #ajf4 pickled1 #aaa4 boiled1 #ig4 beef slewed with1 #da4 ,orange fritters1 #aeh4 cheese-cake1 #abc4 jelly1 #bbd4 pudding1 #abg4 sugared1 #bch4 ,orgeat1 #bce4 ,oxford pudding1 #adh4 ,oysters1 corn1 #ij4 fried1 #bh4 pickled1 #bh4 scalloped1 #bi4 stewed1 ,no4 #a1 #bi4 ,no4 #b1 #bi4 fritters1 #cj4 omelette1 #ca4 #cf4 pie1 #cj4 plant1 #ajj4 sauce1 #ajh4 soup1 #ai4 ,p4 ,panada1 ,no4 #a1 #bdd4 ,no4 #b1 #bdd4 ,pap of grated flour1 #bdc4 unbolted flour1 #bdc4 ,parsnip cake1 #afg4 ,parsley sauce1 #ajg4 ,parsnips1 ,no4 #a1 #hh4 ,no4 #b1 #hh4 ,no4 #c1 #hh4 ,no4 #d1 #hi4 stewed1 #hi4 ,paste1 common1 #abb4 plain1 #abb4 puff1 #aba4 ,pastry1 #abj4 ,peas green1 #ii4 ,pea soup1 #bj4 ,peach1 baked pudding1 #adb4 ,charlotte1 #aeb4 dumplings1 #acf4 sauce1 dried1 #ajb4 marmalade1 #bbg4 pie1 ripe1 #acd4 pot-pie1 #ace4 ,peaches1 dried1 for pies1 #bfc4 stewed1 ripe1 #acb4 pickled1 #aac4 preserved1 #bbi4 ,pears1 baked1 #afj4 preserved1 #bbg4 ,peppers1 pickled1 #aji4 pot1 #ag4 vinegar1 #bgg4 ,pickles1 #aji4 ,pickled beans1 #aac4 beets1 #aag4 cherries1 #aag4 cucumbers1 #aae4 eggs1 #aaa4 mangoes1 #aad4 mushrooms1 ,no4 #a1 #aaj4 ,no4 #b1 #aj4 nasturtiums1 #aai4 onions1 #aaa4 oysters1 #bh4 peaches1 #aac4 peppers1 #aji4 tomatoes1 #abj4 walnuts1 #aab4 ,pie1 baked rabbit1 #fa4 cherry1 #acg4 chicken1 #gb4 pot1 #gc4 giblet1 #ga4 gooseberry1 #bgh4 green currant1 #bgi4 oyster1 #cj4 peach pot1 #ace4 pigeon1 #fe4 plain veal1 #dd4 plum1 #ace4 quince1 #ace4 rabbit pot1 #fb4 reed-bird1 #fg4 rhubarb1 #acg4 ripe currant1 #bgi4 ripe peach1 #acd4 veal pot1 #de4 ,pig's feet1 soused1 #ef4 ,pigeon pie1 #fe4 roasted1 #fd4 stewed1 #fd4 ,pine-apple jam1 #bcc4 preserved1 #bbh4 ,plain apple pudding1 ,no4 #c1 #acj4 crullers1 #bhf4 cup-cake1 #baf4 fried veal1 #dh4 ginger-bread1 #aii4 ,plain jumbles1 #aie4 omelette1 #bfj4 paste1 #abb4 veal pie1 #dd4 ,plum cake1 ,new ,york1 #ahe4 pies1 #ace4 preserved1 #bcb4 pudding1 #ade4 ,poached eggs1 #bfj4 ,pone1 ,indian1 #agd4 ,pork1 leg of1 corned and boiled1 #ee4 steaks1 #ee4 stuffed leg of1 #ee4 ,porter sangaree1 #bei4 ,port wine jelly1 #bdg4 ,potatoes1 boiled1 ,no4 #a1 #gh4 ,no4 #b1 #gi1 bread1 #bgd4 cakes1 #ha4 fried1 ,no4 #a1 #gi4 ,no4 #b1 #hj4 ,no4 #c1 #hj4 ,no4 #d1 #hj4 jelly1 #bdg4 kale1 #ha4 pudding1 #acc4 roasted1 #ha4 rolls1 #afe4 salad1 #hb4 sausage1 #hc4 yeast1 #bgc4 ,potted herring1 #bg4 shad1 ,no4 #a1 #be4 ,no4 #b1 #bf4 ,pound-cake1 ,no4 #a1 #ahf4 ,no4 #b1 #ahg4 cocoa-nut1 #ahh4 common1 #ahg4 ,indian1 #ahi4 ,preserved citron melon1 #bcj4 fresh figs1 #bcj4 green-gages1 #bca4 peaches1 #bbi4 pears1 #bbg4 pine-apple1 #bbh4 plums1 #bcb4 quinces1 #bbh4 ,prunes1 stewed1 #bce4 ,pudding1 almond1 #abg4 apple1 ,no4 #a1 #abi4 ,no4 #b1 #acj4 arrow-root1 for invalids1 #bcf4 for the convalescent1 #bcf4 baked for invalids1 #bdb4 beef and ,yorkshire1 #ei4 boiled rice1 #add4 cocoa-nut1 ,no4 #a1 #abh4 ,no4 #b1 #abh4 college1 #adi4 ,eve's1 #ach4 farmers' apple1 #adb4 ,french1 #aci4 bread1 #adj4 custard1 #acc4 green corn1 #ada4 ,guernsey1 #acg4 hasty1 or farmers' rice1 #aef4 ,indian baked1 #adg4 boiled1 #adf4 lemon1 ,no4 #a1 #abb4 ,no4 #b1 #abc4 ,newcastle1 #ada4 orange1 #abg4 ,oxford1 #adh4 peach1 baked1 #adb4 plain apple1 ,no4 #c1 #acj4 potato1 #acc4 plum1 #ade4 pumpkin1 ,no4 #a1 #aca4 ,no4 #b1 #aca4 quince1 #acb4 rice1 with fruit1 #add4 ,no4 #a1 #adc4 ,no4 #b1 #adc4 cup1 #ada4 sago1 #aci4 for invalids1 #bcf4 sweet potato1 #acd4 tapioca1 #bcf4 ,puffs1 ,german1 #aeh4 paste1 #aba4 ,pumpkin1 dried for pies1 #bfc4 pudding1 ,no4 #a1 #aca4 ,no4 #b1 #aca4 ,punch1 #bfd4 milk1 #bfg4 ,q4 ,queen cake1 #bhh4 ,quince dumplings1 #acf4 jelly1 #bbf4 marmalade1 #bbg4 pie1 #ace4 preserved1 #bbh4 pudding1 #acb4 ,r4 ,rabbit1 ,french stewed1 #fc4 fricasseed1 #fc4 pot-pie1 #fb4 smothered1 #fd4 ,raspberry brandy1 #bef4 jam1 #bcc4 shrub1 #beg4 vinegar1 #bgg4 ,reed-birds1 fried1 #fg4 pie1 #fg4 roasted1 #fg4 stewed1 ,no4 #a1 #fe4 ,no4 #b1 #ff4 ,rennet1 to prepare1 #bfg4 whey1 #bdf4 ,rhubarb pie1 #acg4 tarts1 #acd4 ,rice cups1 #add4 cake1 #bjh4 pudding1 #ada4 dumplings1 #afa4 florendines1 #abf4 flummery1 #aed4 ground1 ,no4 #a1 #bde4 ,no4 #b1 #bde4 jelly1 #bdh4 milk1 #aec4 pudding1 ,no4 #a1 #adc4 ,no4 #b1 #adc4 boiled1 #add4 with fruit1 #add4 waffles1 #ahj4 ,rich wine sauce1 #ajc4 ,ripe currant pie1 #bgi4 peach pie1 #acd4 ,roast beef1 #cg4 chickens1 #gb4 duck1 ,no4 #a1 #fi4 ,no4 #b1 #gj4 ,roast goose1 #gj4 leg of lamb1 #ea4 oysters1 #ca4 pig1 #ed4 pigeons1 #fd4 pork1 #ec4 potatoes1 #ha4 rabbit1 #fa4 reed-birds1 #fg4 turkey1 #fh4 veal1 #dd4 ,rock1 boiled #ba4 cake1 #bjd4 fried1 #bb4 ,rolls1 ,brentford1 #ahf4 ,french1 #aff4 potato1 #afe4 ,rye batter cakes1 #agj4 bread1 #bge4 ,s4 ,sago pudding1 for invalids1 #bcf4 #aci4 milk1 #bcd4 ,salaeratus1 to prepare1 #bfd4 ,sally ,lunn1 ,no4 #a1 #agh4 ,no4 #b1 #agh4 ,salsify or oyster-plant1 ,no4 #a1 #ajj4 ,no4 #b1 #ajj4 ,no4 #c1 #ajj4 ,no4 #d1 #aja4 ,sandwiches1 #bei4 ,sangaree1 porter1 #bei4 wine1 #bei4 ,sauces1 #aja4 caper1 #ajg4 egg1 #aje4 ,french tomato1 #ajh4 haslet1 #ajg4 horse-radish1 #aji4 mint1 #ajf4 mushroom1 #ajf4 onion1 #ajf4 oyster1 #ajh4 parsley1 #ajg4 tomato1 #ajh4 ,sausage meat1 #ei4 ,savoy ,charlotte1 #aeb4 ,scalloped oysters1 #bi4 tomatoes1 #hd4 ,scotch cake1 #bjf1 crumpets1 #agb4 loaf1 #bac4 ,scrapple1 #eg4 ,seed cake1 #bjc4 ,shad1 baked1 #bd4 boiled1 #bc4 broiled1 #bd4 fried1 #bd4 potted1 ,no4 #a1 #be4 ,no4 #b1 #bf4 roasted on a board1 #be4 to cure1 #bgj4 ,shell-fish1 #bh4 ,short-cake1 #afc4 ,shrewsbury cake1 #bag4 ,shrub1 currant1 #bef4 raspberry1 #beg4 ,slaw1 cold1 #ib4 ,french1 #ib4 hot1 #ib4 ,slippery-elm tea1 #bdi4 ,smothered rabbit1 #fd4 ,smothered steak1 #ci4 ,snow custard1 #aei4 ,soda biscuit1 #bjj4 ,soft crabs1 #cd4 ,soup1 beef1 #ae4 chicken1 #ah4 clam1 #ai4 corn1 #ai4 green corn1 #ai4 lamb1 #ah4 noodles for1 #bj4 oyster1 #ai4 pea1 #bj4 veal1 #af4 vegetable1 #bdj4 ,sour krout1 #ia4 ,soused pig's feet1 #ef4 ,spanish buns1 #bji4 fritters1 #aeg4 jumbles1 #aid4 ,spare rib1 #ef4 ,spiced calves' feet1 #di4 shad1 #bc4 veal1 #dh4 ,spinach1 #ic4 as greens1 #ic4 ,sponge cake1 ,no4 #a1 #aib4 ,no4 #b1 #aic4 ,no4 #c1 #aic4 ,squashes1 or cymlins1 #id4 ,steak1 beef1 #ch4 ,steaks1 venison1 #fj4 ,stewed beef's kidney1 #da4 cherries1 #afj4 chickens1 #ge4 clams1 #cb4 oysters1 ,no4 #a1 #bi4 ,no4 #b1 #bi4 ripe peaches1 #afb4 pigeons1 #fd4 prunes1 #bce4 reed-birds1 ,no4 #a1 #fe4 ,no4 #b1 #ff4 sweet-breads1 #di4 tomatoes1 #hc4 veal1 #dg4 ,strawberries1 glazed1 #afb4 ,strawberry jam1 #bcb4 jelly1 #bbe4 ,stringed beans1 #ih4 ,stuffed leg of pork1 #ee4 ,succotash1 #bj4 ,sugar biscuits1 #bbj4 light1 #bae4 cake1 #bja4 ,sugared lemons1 ,no4 #a1 #bch4 ,no4 #b1 #bci4 orange1 #bch4 ,sweet-breads1 boiled1 #di4 for invalids1 #bdc4 fried1 #di4 stewed1 #di4 dishes1 #acg4 potatoes1 fried1 #hj4 pudding1 #acd4 ,syllabub1 #aee4 ,syrup1 lemon1 ,no4 #a1 #bed4 ,no4 #b1 #bed4 ginger1 #bee4 ,t4 ,tamarind water1 #beb4 whey1 #bdg4 ,tapioca jelly1 #bdh4 pudding1 #bcf4 ,tarts1 cranberry1 #acd4 rhubarb1 #acd4 ,tea1 #bgb4 ,tea1 beef1 #bej4 cake1 #afc4 chicken1 #bea4 flax-seed1 #bej4 mutton1 #bea4 slippery-elm1 #bdi4 veal1 #bej4 ,terrapins1 #cc4 ,toast1 milk1 #agi4 water1 #agi4 #bec4 ,tomatoes1 baked1 #hd4 broiled1 #hd4 catsup1 ,no4 #a1 #aag4 ,no4 #b1 #aah4 dressed as cucumbers1 #he4 fricandeau1 #he4 fried1 #hc4 mustard1 #aje4 omelette1 #bfa4 pickled1 #abj4 sauce1 #ajh4 scalloped1 #hd4 stewed1 #hc4 ,tongue1 boiled1 #dc4 ,to roast a haunch of venison1 #ei4 ,tottenham muffins1 #aga4 ,travelers' biscuit1 #bae4 ,tripe1 #dc4 ,turkey1 boiled1 #fi4 roast1 #fh4 ,turnips1 #ie4 ,v4 ,vanilla cake1 #bhd4 cup-custards1 #aef4 ,veal1 baked fillet of1 #df4 cutlets1 #dg4 fillet of1 a-la-mode1 #df4 ,french stew of1 #dg4 fried plain1 #dh4 with tomatoes1 #dh4 pie1 plain1 #dd4 pot-pie1 #de4 soup1 #af spiced1 #dh4 stewed1 #dg4 tea1 #bej4 ,vegetables1 #gh4 sauce1 #ajd4 soup1 #bdj4 ,venison1 best way of cooking1 #fj4 mutton dressed like1 #eb4 steaks1 #fj4 ,vinegar celery1 #bgg4 pepper1 #bgg4 raspberry1 #bgg4 whey1 #bdf4 ,w4 ,waffles1 #afh4 rice1 #ahj4 without yeast1 #afi4 ,walnut catsup1 #aai4 pickled1 #aab4 ,washington cake1 ,no4 #a1 #bah4 ,no4 #b1 #bai4 ,water toast1 #agi4 ,welsh-rabbit1 #bff4 ,whey1 mustard1 #bde4 rennet1 #bdf4 tamarind1 #bdg4 vinegar1 #bdf4 wine1 #bdf4 ,whips1 #aee4 ,white cup-cake1 #bjb4 fricasseed chicken1 #gf4 ,windsor1 or horse beans1 #ih4 ,wine sangaree1 #bei4 sauce1 #ajc4 rich1 #ajc4 whey1 #bdf4 ,y4 ,yeast1 potato1 #bgc4 to make1 #bgb4 ,yorkshire sauce1 #ajb4 biscuit1 #afe4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,both buttermilk and butter-milk were used in this text4 ,both lukewarm and luke-warm were used in this text4 ,both oatmeal and oat-meal were used in this text4 ,both green gage and green-gage were used in this text4 ,both pine apple and pine-apple were used in this text4 ,article #fi1 word seive changed to sieve 7through a sieve to take7 ,article #ajd1 word ,,fricaseed changed to ,,fricasseed 7,,fricasseed ,,rabbit7 ,article #ege1 removed dittograph it 7cut it it into7 ,article #egg1 word ,farenheit changed to ,fahrenheit 7#ed degrees of ,fahrenheit7 ,article #egg1 word thorougly changed to thoroughly 7and worked thoroughly7