,note3 ,images of the original pages are available through ,internet ,archive_/,american ,libraries4 ,see https3_/_/archive4org_/details_/younghou sekeeper#jj;corn ,transcriber's note3 ,text enclosed by underscores is in italics 7italics74 ,text enclosed by equal signs is in bold face 7bold74 ,,the ,,young ,,housekeeper',s ,,friend4 by ,,mrs4 ,,cornelius4 ,revised and ,enlarged4 ,boston3 ,brown1 ,taggard and ,chase4 #ahei4 ,entered according to ,act of ,congress in the year #ahei1 by ,m4 ,h4 ,cornelius1 ,in the ,clerk's ,office of the ,district ,court of the ,district of ,massachusetts4 ,cambridge3 ,allen and ,farnham1 ,electrotypers and ,printers4 ,,preface4 ,in preparing this little volume1 my aim has been to furnish to young housekeepers the best aid that a book can give in the departments of which it treats4 ,no printed guide can perfectly supply the place of that experience which is gained by early and habitual attention to domestic concerns4 ,but the directions here given are designed to be so minute1 and of so practical a character1 that the observance of them shall prevent very many of the perplexities which most young people suffer during their first years of married life4 ,the receipts1 with the exception of about twenty which are copied from books1 are furnished from my own experience1 or that of my immediate friends4 ,an ample variety is given for furnishing the table of any ,american family2 but especial reference has been had to those who have neither poverty nor riches2 and such directions have been given as will enable a housekeeper to provide a good and healthful table1 or1 if desired1 a handsome one1 at a moderate expense4 ,to save repetition1 very minute directions are given at the head of every chapter1 by attending to which1 the least experienced cook will learn how to proceed in making each article for which a receipt is given4 ,i do not attempt to give directions in regard to the best methods of taking care of all sorts of furniture1 and performing all the various kinds of household labor1 because there are works already published which furnish copious and judicious instructions on these subjects4 ,it may be asked1 ,why then publish a book of counsels and receipts1 for there surely are many receipt-books8 ,this is true2 but while some of them are not ample guides on the subjects of which they treat1 others are based upon a plan both expensive and unhealthy1 and all of them that ,i have seen1 leave an inexperienced housekeeper at a loss in regard to many of the things most necessary to economy and comfort4 ,i have seen many a young lady1 just entered upon the duties of married life1 perplexed and prematurely care-worn1 for want of experience1 or a little good instruction1 in regard to the simplest domestic processes2 and often have felt1 with the sincerest sympathy1 an earnest wish to render her some effectual aid4 ,if ,i succeed in affording it through this little book1 ,i shall esteem myself happy2 and ,i have only to ask1 in conclusion1 that my numerous young friends1 and all the youthful housekeepers into whose hands it may fall1 will receive it as a token of my friendly interest and best wishes4 ,m4 ,h4 ,c4 ,,andover4 ,illustration3 ,decorative flourish ,,preface ,,to ,,the ,,revised ,,edition4 ,my aim in the revision of this little book has been to make the arrangement of the receipts and of the index more convenient1 the directions more simple and clear1 and the entire collection more select and reliable4 ,in place of some of the old receipts many choice new ones are substituted1 which1 so far as ,i know1 have not been in print before4 ,all of them have been attested by experience1 either my own1 or of friends in whose judgment in such matters ,i have entire confidence4 ,the last chapter1 written long since in compliance with frequent requests from young friends1 is appended in the hope that it will increase the usefulness of the book to those for whose benefit it was originally designed4 ,i trust it is not improper for me to add1 that among the motives which have led to the present revision1 is the favor with which many ladies have regarded this book in its original form1 notwithstanding its confessed imperfections4 ,it has been my earnest wish for years to make it more worthy of such estimation2 and hoping that it will prove a better ,friend to ,young ,housekeepers than it has hitherto been1 ,i ask for the continued patronage of those who have so long and so kindly overlooked its faults4 ,m4 ,h4 ,c4 ,,march1 #ahei4 ,,contents ,page ,,counsels ,,and ,,suggestions #h ,chapter without heading #ab ,,ovens1 ,,bread1 c4 #ba ,,biscuits1 ,,tea ,,cakes1 ,,griddle ,,cakes1 c4 #cc ,,directions ,,for ,,making ,,cake4 #da ,,fruit ,,cakes4 #de ,,raised ,,cakes4 #dg ,,cup ,,cakes4 #dh ,,sponge ,,cakes4 #ej ,,various ,,kinds ,,of ,,cake4 #eb ,,cream ,,cakes1 ,,cookies1 ,,wafers1 ,,kisses1 ,,jumbles1 ,,gingerbread1 ,,etc4 #ee ,,fried ,,cakes4 #ei ,,on ,,making ,,pastry4 #fa ,,pies4 #fe ,,directions ,,about ,,puddings4 #gb ,,puddings ,,without ,,eggs4 #hd ,,dumplings1 ,,flummeries1 ,,and ,,other ,,inexpensive ,,articles ,,for ,,dessert4 #hg ,,sweet ,,dishes4 #ia ,,directions ,,for ,,making ,,ices4 #if ,,fruit ,,ices4 #ig ,,to ,,preserve ,,fruit ,,and ,,make ,,jellies4 #ajj ,,baked ,,and ,,stewed ,,fruits4 #aac ,,how ,,to ,,select ,,and ,,take ,,care ,,of ,,beef1 ,,mutton1 ,,lamb1 ,,veal1 ,,and ,,pork4 #aag ,,stock ,,for ,,gravies ,,and ,,soups4 #abj ,,on ,,roasting ,,meat4 #aba ,,on ,,boiling ,,meat4 #abb ,,directions ,,for ,,making ,,gravies4 #abc ,,stuffing ,,or ,,dressing ,,of ,,various ,,kinds4 #abe ,,vegetables ,,and ,,sauces ,,appropriate ,,to ,,different ,,meats4 #abf ,,directions ,,for ,,cooking ,,meats4 #abf ,,to ,,lay ,,meat ,,and ,,poultry ,,on ,,the ,,dish ,,for ,,the ,,table4 #aci ,,to ,,select ,,poultry ,,and ,,prepare ,,it ,,for ,,being ,,cooked4 #adj ,,soups4 #adg ,,eggs4 #aea ,,directions ,,respecting ,,fish4 #aec ,,directions ,,for ,,salting ,,meat1 ,,fish1 c4 #afb ,,tomatoes4 #afg ,,on ,,cooking ,,vegetables4 #aga ,,pickles4 #ahj ,,tea1 ,,coffee1 ,,chocolate1 ,,cocoa1 ,,etc4 #ahd ,,convenient ,,common ,,dishes1 ,,and ,,ways ,,of ,,using ,,remnants4 #ahg ,,the ,,care ,,of ,,milk1 ,,and ,,making ,,butter4 #aih ,,on ,,making ,,cheese4 #bjc ,,food ,,and ,,drinks ,,for ,,the ,,sick1 ,,and ,,for ,,infants4 #bje ,,miscellaneous ,,receipts ,,and ,,directions4 #bab ,,directions ,,about ,,washing1 c4 #bbh ,,general ,,index4 #bdi ,,the ,,young ,,housekeeper',s ,,friend4 ,,counsels ,,and ,,suggestions ,good housekeeping compatible with intellectual culture4--,persevering attention rewarded4--,effects of unhealthy diet4--,responsibleness of women4--,application of the principles of religion to the duties of domestic life4 ,a symmetrical education is extremely rare in this country4 ,nothing is more common than to see young ladies1 whose intellectual attainments are of a high order1 profoundly ignorant of the duties which all acknowledge to belong peculiarly to women4 ,consequently many have to learn1 after marriage1 how to take care of a family2 and thus their housekeeping is1 frequently1 little else than a series of experiments2 often unsuccessful1 resulting in mortification and discomfort in the parlor1 and waste and ill temper in the kitchen4 ,so numerous are these instances1 that excellence in housekeeping has come to be considered as incompatible with superior intellectual culture4 ,but it is not so4 ,the most elevated minds fulfil best the every-day duties of life4 ,if young women would resolve1 let the effort cost what it will1 to perfect themselves in their appropriate duties1 a defective domestic education would soon be remedied4 ,observation and persevering attention would give the requisite knowledge1 and their efforts would bring a speedy and ample reward4 ,it were far better1 when they enter upon the station of a mistress of a family1 to be already possessed of such experience as would enable them easily to regulate the expenditures1 and so to systematize the work of every day1 as to secure economy1 comfort1 neatness1 and order4 ,but if this knowledge has not been previously acquired1 let not the learner be discouraged1 or for a moment yield to the idea of letting things take their course4 ,no woman can innocently or safely settle down upon this conclusion4 ,the good to be lost1 and the evils incurred1 are too great to admit of such a decision4 ,the result will certainly be uncomfortable2 and it would not be strange if the dearest domestic affections were thus chilled1 and the most valuable family interests sacrificed4 ,how often do we see the happiness of a husband abridged by the absence of skill1 neatness1 and economy in the wife6 ,perhaps he is not able to fix upon the cause1 for he does not understand minutely enough the processes upon which domestic order depends1 to analyze the difficulty2 but he is conscious of discomfort4 ,however improbable it may seem1 the health of many a professional man is undermined1 and his usefulness curtailed1 if not sacrificed1 because he habitually eats bad bread4 ,how frequently1 in case of students in the various professions1 is the brightest promise of future attainment and honor overshadowed by a total loss of health2 and the young scholar1 in whom the choicest hopes were garnered up1 is compelled to relinquish his studies1 and turn his unwilling thoughts to other pursuits2 or1 worse than this1 he becomes a helpless invalid for life4 ,yet even this is an enviable lot1 compared with his1 whose noble intellectual powers have become like the broken chords of an instrument that shall never again utter its melody4 ,but are such evils as these to be traced to the use of unwholesome food8 ,every intelligent physician1 every superintendent of our insane hospitals1 testifies that in very many instances1 this is the prominent cause4 ,we often see the most pious ,christians heavy-hearted1 and doubting their share in the great salvation2 mistaking the salutary discipline of their ,heavenly ,father for the rod of an offended judge2 forgetting the freeness of the mercy offered1 looking only at their own unworthiness1 and refusing to be comforted4 ,instances of this sort1 resulting in incurable melancholy1 may frequently be traced to the same cause4 ,the human body and mind are so intimately associated1 that the functions of the one cannot be disturbed without deranging the action of the other2 and it is doubtless true1 that many a hopeless heart and feeble body would be more benefited by a wholesome diet1 than by the instructions of the minister1 or the prescriptions of the physician4 ,to say the least1 the good offices of these will avail little while counteracted by the want of the other4 ,if this subject has a direct bearing upon the health of families1 so also does it exert an immediate influence upon their virtue4 ,there are numerous instances of worthy merchants and mechanics1 whose efforts are paralyzed1 and their hopes chilled by the total failure of the wife in her sphere of duty2 and who seek solace under their disappointment in the wine-party1 or the late convivial supper4 ,many a day-laborer1 on his return at evening from his hard toil1 is repelled by the sight of a disorderly house and a comfortless supper2 and perhaps is met by a cold eye instead of the thriftie wifie's smile2 and he makes his escape to the grog-shop or the underground gambling-room4 ,can any human agency hinder the series of calamities entailed by these things8 ,no6 the most active philanthropy1 the best schemes of organized benevolence1 cannot furnish a remedy1 unless the springs of society are rectified4 ,the domestic influence of woman is certainly one of these4 ,every woman is invested with a great degree of power over the happiness and virtue of others4 ,she cannot escape using it1 and she cannot innocently pervert it4 ,there is no avenue or channel of society through which it may not send a salutary influence2 and when rightly directed1 it is unsurpassed by any human instrumentality in its purifying and restoring efficacy4 ,the ,bible sanctions this view of female obligation and influence1 in the description it gives of the virtuous woman4 ,her price is far above rubies4 ,the heart of her husband doth safely trust in her1 so that he shall have no need of spoil4 ,she will do him good1 and not evil1 all the days of her life4 ,she seeketh wool and flax1 and worketh diligently with her hands4 ,she is like the merchant's ships1 she bringeth her food from afar4 ,she riseth also while it is yet night1 and giveth meat to her household1 and a portion to her maidens4 ,she considereth a field and buyeth it2 with the fruit of her hands she planteth a vineyard4 ,she girdeth her loins with strength1 and strengtheneth her arms4 ,she perceiveth that her merchandise is good1 and her candle goeth not out by night4 ,she layeth her hands to the spindle1 and her hands hold the distaff4 ,she stretcheth out her hand to the poor2 yea1 she reacheth forth her hands to the needy4 ,she is not afraid of the snow for her household2 for all her household are clothed in scarlet4 ,she maketh herself coverings of tapestry2 her clothing is silk and purple4 ,her husband is known in the gates1 when he sitteth among the elders of the land4 ,she maketh fine linen and selleth it2 and delivereth girdles unto the merchant4 ,strength and honor are her clothing2 and she shall rejoice in time to come4 ,she openeth her mouth with wisdom2 and in her tongue is the law of kindness4 ,she looketh well to the ways of her household1 and eateth not the bread of idleness4 ,her children arise up and call her blessed2 her husband also1 and he praiseth her4 ,many daughters have done virtuously1 but thou excellest them all4 ,favor is deceitful1 and beauty is vain2 but a woman that feareth the ,lord she shall be praised4 ,give her of the fruit of her hands1 and let her own works praise her in the gates4 ,like the paintings of the old artists1 the beauty of this exquisite picture is enhanced by the softened hue of years1 and like them it must be studied long ere its finest touches will be revealed4 ,female virtue is the same now that it was in the days of the wise man1 and this portraiture is1 in its outlines1 still true to the life4 ,energy1 industry1 economy1 order1 skill1 vigilance1 cheerfulness1 kindness1 charity1 discretion1 and the fear of ,god1 are as essential to the character of a good wife now1 as they were then2 and the effects of these are still the same in the embellishments of her house1 the abundance of her stores1 the happiness of her household1 her husband's confidence in her1 his honorable rank among the elders of the land1 the virtues of her children1 and her own felicity4 ,to estimate the truth of the picture1 we need only observe in society around us1 that the happiest families are those in which the wife and mother most resembles it4 ,in connection with this subject1 the inquiry suggests itself whether1 in the excessive externalism of the times1 due prominence is given to the practice of home-duties as a part of religion8 ,whether the spirit of the ,new ,testament is carried1 as it should be1 into the every-day concerns of life8 ,is not the giving largely to public objects of benevolence sometimes suffered to supersede the duty of considering the poor1 and bringing him that is cast out to our house8 ,are not the claims of a popular charity readily allowed1 while the inevitable ills of life1 of which every family must have its share1 are sometimes permitted to remain unsoothed by the voice of sympathy1 and the gentle ministry of skilful hands and a loving heart8 ,we may even go to church1 when we should offer purer incense to ,him who sees the heart1 by performing the humblest domestic labors at home4 ,let me not be misunderstood4 ,the public institutions of religion have claims upon us which we cannot innocently set aside2 but alas1 erring mortals that we are6 our piety is seldom symmetrical and consistent4 ,we are prone to love publicity4 ,we find it easier to give money1 to enlist our energies in behalf of benevolent societies1 to go with the multitude to the house of ,god1 than to practise1 in the retirement of home1 the charity which suffereth long and is kind1 which envieth not1 vaunteth not itself1 doth not behave itself unseemly1 seeketh not her own1 is not easily provoked1 thinketh no evil1 beareth all things1 believeth all things1 hopeth all things1 endureth all things1 and never faileth4 ,can we not learn1 while we do the one1 not to leave the other undone8 ,style of living4--,consistency4--,economy4--,neat ness4--,habits of regular attention to family concerns4--,perplexing days4--,company4--,arrangement of family work for a week4--,first instructions to domestics4--,patience4--,good temper4--,observance of the ,golden ,rule4--,self-government when accidents happen4--,sunday privileges4 ,consider in the outset what mode of living best befits your station1 resources1 and obligations to others2 and so adjust your plan that consistency#a and appropriateness shall appear throughout4 ,it is much better to adopt a style of expenditure below your means than above them4 ,of the unhappy effects of this last we have many examples in our country4 ,a very little advance in the style of living1 creates an additional expense greater than would at first be believed4 ,that little sentence1 ,i can do without it1 has saved thousands of dollars for future exigencies4 ,prodigality is as fruitful of mischief as ,pandora's box1 and no amount of wealth can justify it4 ,habits of wasteful expenditure are almost always accompanied with selfishness and a cold heart towards the claims of the poor4 ,be conscientious1 therefore1 in the practice of economy4 ,family comfort can hardly be found without it4 ,neatness is essential to it2 for though there may be neatness without economy1 there cannot be economy without neatness4 #a ,the writer has heard of more than one lady who furnished but two dish-towels1 fearing that a more ample supply would lead to waste in the use of them4 ,but in one instance1 when a superb dinner was given to a large party1 the cook was reduced to the necessity of tearing up a sheet to wipe the dishes4 ,accustom yourself to take good care of every thing you possess4 ,the best managers probably have1 at first1 a few disagreeable lessons to learn1 in the loss of things forgotten or neglected for want of experience in having the entire care of a family4 ,but it is to be hoped there are not many who lose five or six hams eaten by the rats1 or forty yards of ,russia linen laid upon the snow to whiten1 and forgotten till reduced to a pulp fit only for the paper-mill4 ,be economical without parsimony1 liberal without waste1 and practise the best methods of using your possessions without having your mind wholly absorbed by them4 ,in your arrangements for the table1 have reference to the work which is in hand1 so that dishes which are easily cooked shall be provided for those days when most work is to be done4 ,a want of consideration in this particular often provokes ill temper1 and may even occasion the loss of a good domestic4 ,this is one of the errors which those are liable to commit who are unaccustomed to household labor4 ,provide a variety of food2 a frugal table1 with frequent change1 is much more agreeable and healthy than a more expensive one1 where nearly the same things are served up every day4 ,if you are subject to uninvited company1 and your means do not allow you to set before your guests as good a table as they keep at home1 do not distress yourself or them with apologies4 ,if they are real friends1 they will cheerfully sit down with you to such a table as is appropriate to your circumstances1 and would be made uncomfortable by an effort on your part to provide a better one than you can afford4 ,if your resources are ample1 live in such a way that an unexpected visitor shall occasion no difference4 ,the less alteration made in family arrangements on account of visitors1 the happier for them as well as for you4 ,never treat the subject of having company as if it were a great affair4 ,your doing this will excite your domestics1 and lead them to imagine the addition to their usual work much greater than it is2 your own cares1 too1 will be greatly magnified4 ,a calm and quiet way of meeting all sorts of domestic vicissitudes1 and of doing the work of each day1 be it more or less1 equalizes the pressure of care1 and prevents its becoming oppressive4 ,be composed when accidents happen to your furniture4 ,the most careful hand is sometimes unsteady4 ,angry words will not mend broken glass or china1 but they will teach your domestics to conceal such occurrences from you1 and the only explanation ever given you will be1 that they came apart4 ,encourage every one whom you employ to come immediately and tell you1 when they have been so unfortunate as to break or injure any thing belonging to you4 ,the cases are very rare1 in which it is best to deduct the value from their wages4 ,in the best regulated families there will be some laborious1 perplexing days4 ,adverse and inconvenient circumstances will cluster together4 ,at those times1 guard against two things1--discouragement and irritability4 ,if others look on the dark side1 find something cheering to say2 if they fret1 sympathize in their share of the trial1 while you set them the example of bearing your part in it well4 ,miss ,hamilton's three maxims1 so often quoted1 are worthy of an indelible inscription in every house3-- ,do every thing in its proper time4 ,keep every thing to its proper use4 ,put every thing in its proper place4 ,she should have added1 ,do every thing in the best manner2 for the habit of aiming at a perfect standard1 is not only of the highest importance in our moral interests1 but also proportionately so in reference to the common affairs of life4 ,accustom yourself1 each evening1 to arrange in your own mind the meals for the next day1 and also the extra work to be done by others1 and what you will do yourself4 ,this habit promotes order and system1 and gives quietness and ease to the movement of the whole family machinery4 ,when you see defects1 such as irregularity1 confusion1 waste1 or want of cleanliness in any part of your household concerns1 consider what is the best remedy1 and be willing to attend to the subject till the evil is cured4 ,visit all the rooms and closets that are in constant use1 every day4 ,you will thus acquire that habit of attention to minuti1 upon which neatness and order so much depend1 and it will cost a less expenditure of time and effort to secure these ends1 than if a great many little things requiring attention are suffered to accumulate4 ,this habit will also have the best effect upon those who serve you4 ,they will not be tempted to negligence or waste1 by the idea that you will never discover it4 ,they will anticipate your daily inspection1 and soon find themselves so much benefited by your habits of system and order1 that their own convenience will dictate obedience to your directions and suggestions4 ,endeavor so to perfect your plan1 that when you have given the necessary time1 be it longer or shorter1 to domestic concerns each morning1 you can dismiss them from your mind and attend to other things1 giving to those no further thought1 except that which results from a habit of observing whatever passes in the family4 ,when a new domestic enters your service1 observe whether she seems to understand her business2 if not1 teach her your methods4 ,nothing can be more unreasonable than to expect a stranger to remember1 and at once practise1 a series of directions given all at once1 and perhaps in a hurried manner4 ,and yet1 this is an injustice of which many a girl has to complain4 ,what wonder if mutual dissatisfaction and a speedy separation is the result8#b ,she is in a new situation1 unacquainted with the various parts of your house1 and the arrangements of your family4 ,therefore1 duty and self-interest dictate1 that you cheerfully instruct her1 so far as is necessary2 and a few days' attention to her manner of doing her work1 will probably be rewarded by a much more skilful and willing service1 than if no such care were bestowed4 ,she will discover that you are kindly disposed1 ready to appreciate her efforts1 and capable of judging when her work is well done4 ,confidence is thus inspired1 and she will be far more likely to become a faithful and permanent member of your household1 than if left in the beginning to pursue her own course1 and to be frowned upon if she does not happen to please4 #b ,probably a lady1 known to the writer1 who had twenty-three girls in the course of six weeks1 pursued this inconsiderate course4 ,refrain from severity and too much frequency in finding fault1 and be careful not to speak to domestics of their errors at a time when they are perplexed or very busy4 ,to choose a good time1 is as necessary to success as to avoid needless severity4 ,if the dinner is not properly done1 it is usually best to say nothing at the time2 your cook will doubtless be conscious of her failure1 and your silence will have a much better effect upon her than any thing you can then say2 but the next time the same articles are to be cooked1 remind her of the previous failure1 point out the defect1 and give her minute instructions how to avoid its repetition4 ,good temper1 decision1 and reasonable requisitions will secure the confidence and respect of your domestics2 while fretfulness1 lack of good judgment1 and unreasonable demands will alienate them from you1 and involve you in endless perplexities4 ,nothing gives the mistress of a family such power as blended decision and gentleness2 they are truly irresistible4 ,you need not1 you must not1 if you regard the best welfare of your household1 utter one impatient word from the beginning to the end of the year4 ,study the dispositions of those whom you employ4 ,if you keep several domestics1 arrange their work so that there shall be as little collision with one another1 as possible4 ,be as considerate of their comfort1 as you could reasonably wish others to be of yours in like circumstances4 ,an universal obedience to the ,golden ,rule would make this world a paradise1 and perhaps it is more liable to be forgotten in this relation than in most others4 ,the best management on your part1 cannot always save those who serve you from weariness and vexation2 but a well-timed word of kindness and sympathy does good like a medicine4 ,learn so to systematize your concerns1 that each day of the week shall have its appropriate work1 and every domestic know1 without being prompted1 what she is to do on that day4 ,observe whether all do their appropriate work2 but do not prompt them1 unless you see that they are likely to forget4 ,they should learn to feel the responsibility to be on their own memory--not yours4 ,in the morning1 soon after breakfast1 give all your directions about the dinner1 and tea1 and specify all the work you wish to have done in addition to the regular routine of the day4 ,if you think of any thing more afterwards1 defer it1 if you can1 till another day2 nothing disturbs the temper of domestics more than to have additional work assigned them after the business of the day has been laid out4 ,the two following modes of arranging the work of a week1 are designed for families whose pecuniary means allow an entirely comfortable1 but not a costly mode of living2 yet they may contain useful hints for those whose wealth admits of the employment of a number of domestics4 ,on ,monday have the house swept and dusted1 the clothes for the wash collected1 and such articles mended as should be before being washed4 ,on ,tuesday1 wash2 and here it should be observed1 that those persons who have never practised washing1 are often unreasonable in their requirements on this day4 ,if there is but one domestic1 she is of course to do the washing2 but1 unless the family is small1 she could be excused from doing the cooking or other ordinary work of the family4 ,every one acquainted with this part of family labor1 knows that it is very discouraging to be obliged to leave it and do other things2 and the cleaning which must be done after the clothes are upon the line1 is a sufficient occupation for the remaining time and strength1 without one's being obliged to do any portion of the daily housework4 ,in families where the washings are large1 it is better to delay the ironing until the next day but one2 this gives time for doing some things necessarily omitted on washing-day2 for baking1 if the size of the family makes it necessary to bake twice a week1 and for folding the clothes2 and the girl is better able to do the whole ironing in a day1 than if she were to perform this labor immediately after washing4 ,to most persons1 both washing and ironing are severe labors1 and therefore should not be assigned to successive days1 unless the domestic herself prefers it1 which is sometimes the case4 ,therefore1 on ,wednesday1 bake1 and fold the clothes4 ,on ,thursday1 iron4 ,on ,friday1 have all parts of the house that are in constant use1 swept and dusted again1 the brasses rubbed1 and if there are windows to be washed1 closets or sleeping rooms to be scoured1 let it be done on this day4 ,on ,saturday1 bake1 and provide such a supply for the table as shall supersede the necessity of cooking on ,sunday4 ,the chief advantage of this method is1 that the mistress of the family has not the ,monday's sweeping to do1 in addition to getting the washing-day dinner2 and if she is subject to incidental company1 and has not daughters or a friend to help her1 or has slender health1 this is an important relief4 ,the other arrangement is to wash on ,monday2 bake1 and do other things necessarily omitted1 on ,tuesday2 iron on ,wednesday2 ,thursday1 do no extra work4 ,friday1 sweep and clean2 ,saturday1 bake2 distribute clean bed linen1 and see that every thing is in readiness for the ,sabbath4 ,the practice of rubbing all the silver in common use every week is not necessary1 provided it is always washed in clean suds1 and rinsed in scalding soft water without soap4 ,if it is washed in the kitchen with other dishes1 it will be necessary to rub it once in two or three weeks4 ,there are several advantages in washing on ,monday4 ,it is then easy on ,saturday to provide food enough to last until after the washing is done1 which cannot easily be accomplished if it is delayed until ,tuesday4 ,another is1 that if ,monday is a pleasant day1 the clothes may be dried1 and the ironing and mending completed during the first half of the week2 but if ,tuesday be the washing-day1 and it is rainy1 the work of the whole week is delayed4 ,still another reason is1 that after the entire rest of ,sunday the frame is invigorated for labor2 and lastly1 it gives one day in the week of comparative leisure to the domestic4 ,this is a consideration worthy of regard4 ,some ladies are always uneasy1 and appear to think themselves wronged1 when they see their domestics quietly seated at their sewing2 as if they could not render faithful service without being employed the whole time in household labor4 ,but those persons who so arrange their affairs as to secure to their domestics several hours every week for their own employments1 and who take an interest in promoting1 in every reasonable way1 their comfort and happiness1 will be amply rewarded in their faithfulness and attachment4 ,the situation of a waiting-maid is1 in some families1 one of hard bondage4 ,it seems as if her employers had forgotten that she is made of flesh and blood1 and is therefore capable of having an aching head and weary limbs4 ,she must run at the call of the various bells throughout the house1 and no matter how tired she becomes1 there is no rest for the sole of her foot4 ,if the unfortunate being is a homeless1 motherless little girl1 or a friendless foreigner1 so much the worse4 ,by a little consideration on the part of the lady1 or ladies1 of a family1 such hard requisitions might be avoided without any real sacrifice of comfort4 ,our happiness is promoted by the cultivation of such habits that we shall not need the constant attendance of another to save us from exertion4 ,if your domestics cannot read1 offer to teach them1 and devote several half hours to their instruction during the week1 and an additional hour on ,sunday4 ,it is a religious duty1 a part of every ,christian's mission4 ,encourage in them a taste for reading1 by keeping useful and entertaining books in the kitchen4 ,a love of rational pleasure will thus be promoted1 and the effect be every way beneficial4 ,let the least possible amount of labor be required from those who serve you1 on ,sunday4 ,this ought to be a needless injunction in this country2 but many a professor of religion1 living on the soil trodden by the puritan pilgrims1 provides a better dinner for the ,sabbath than for any other day4 ,religion forbids such a practice2 but1 aside from this consideration1 family comfort is essentially promoted by quietness and freedom from care on the ,lord's day4 ,domestics1 whatever be their religious predilections1 uniformly regard it a great privilege to be exempt from cooking on that day4 ,it is easy1 by a little good management1 to provide a dinner1 nice enough for any table in the land1 without even kindling a fire4 ,in the summer this is done in many families2 and in the winter1 when a fire is of course always burning1 a cup of tea1 or a dish of vegetables1 can be added to the cold articles already provided1 without keeping any one from church for the purpose4 ,in concluding these suggestions1 the writer cannot refrain from adding a few words of sympathy and encouragement for those who1 having passed their youth in affluent ease1 or in the delights of study1 are obliged1 by the vicissitudes of life1 to spend their time and strength in laborious household occupations4 ,there are many such instances in this country1 particularly in the great ,western ,valley4 ,adversity succeeds prosperity like a sudden inundation1 and sweeps away the possessions and the hopes of multitudes4 ,the poor and uneducated are often rapidly elevated to wealthy independence1 while the refined and highly educated are compelled to taste the bitterness of poverty2 and minds capable of any attainment1 and that would grace any station1 are doomed to expend their energies in devising methods for the hands to earn a scanty livelihood4 ,let not such persons feel themselves degraded by the performance of the humblest domestic labor4 ,some kinds of baseness ,are nobly undergone1 and most poor matters ,point to rich ends4 ,however lowly the common duties of life may be1 a faithful and cheerful discharge of them is always honorable1 and ,god smiles on those who patiently fulfil them4 ,,ovens1 ,,bread1 c4 ,ovens--and how to heat them4 ,stoves and cooking-ranges have so generally taken the place of brick ovens1 that the following directions1 which were appropriate when this book was first published1 will seldom be of use now4 ,yet1 as they may sometimes be needed1 they are suffered to remain4 ,it is impossible to give minute directions as to the management of the various kinds of baking apparatus now in use4 ,a few experiments will enable a person of good judgment to succeed with any of them4 ,a few suggestions in regard to the construction of an oven may be useful4 ,for a family of medium size1 an oven holding ten or twelve plates is large enough4 ,there should be two or three bushels of ashes1 with dead coals in them1 poured over the top1 after the first tier of bricks which forms the arch is laid4 ,then the usual brickwork should be laid over them4 ,the advantage is this1--when the oven is heated1 these ashes and coals are heated also1 and1 being so thick1 retain the heat a long time4 ,five successive bakings have been done in such an oven with one heating2 the bread first--then the puddings--afterward pastry--then cake and gingerbread--and lastly custards1 which1 if made with boiled milk and put into the oven hot1 and allowed to stand a considerable time1 will bake sufficiently with a very slight heat4 ,the first time an oven is heated1 a large fire should be kept burning in it six or eight hours4 ,unless this is done it will never bake well4 ,the size and structure of ovens is so different1 that no precise rules for heating them can be given4 ,a lady should attend to this herself1 until she perfectly understands what is necessary1 and can give minute directions to those she employs4 ,it is easy to find out how many sticks of a given size are necessary for baking articles that require a strong heat2 and so for those which are baked with less4 ,to bake brown bread1 beans1 apples1 and other things1 all at one time1 the oven should be heated with hard wood1 and if rather large1 so as to be two hours in burning out1 it is better4 ,to bake thin cake1 and some kinds of puddings1 pine wood1 split small1 answers very well4 ,after the wood is half burnt1 stir the fire equally to all parts of the oven4 ,this is necessary to an equal diffusion of the heat4 ,do it several times before the oven is cleared4 ,if the oven is to be very full1 put in a brick1 so that you can have it hot1 to set upon it any pan or plate for which there may not be room on the bottom4#c ,be careful that no doors or windows are open near the oven4 ,let the coals remain until they are no longer red4 ,they should not look dead1 but like hot embers4 ,when you take them out1 leave in the back part a few to be put near the pans that require most heat1 such as beans1 ,indian pudding1 or jars of fruit4 ,before putting in the things to be baked1 throw in a little flour4 ,if it browns instantly1 the oven is too hot1 and should stand open three or four minutes4 ,if it browns without burning in the course of half a minute1 it will be safe to set in the articles immediately4 ,it is often best not to put in those things which require a moderate heat1 till those which need a strong heat have been baking ten or fifteen minutes4 #c ,the pan which is set on this brick may need a paper over it to keep the top from burning1 and after a while should be set on the oven bottom1 and another put on the brick4 ,a coal scuttle of peat1 with less wood1 is economical1 and gives an equal and very prolonged heat4 ,many persons use it with pine wood1 for their ordinary baking4 ,it takes a longer time to burn out than wood4 ,it is well to kindle the fire as far back as possible1 because all parts of the wood are much sooner on fire than if it is kindled near the mouth of the oven2 and if peat is used1 it should not be thrown in until the wood is well kindled4 ,directions respecting ,bread4 ,there is no one thing upon which health and comfort in a family so much depend as bread4 ,with good bread the coarsest fare is tolerable2 without it1 the most luxurious table is not comfortable4 ,it is best economy to purchase the best flour1 even at an extra cost4 ,good flour adheres slightly to the hand1 and if pressed in it1 shows the impress of the lines of the skin4 ,dough made of it is a yellowish white1 and does not stick to the hands after sufficient kneading4 ,there is much bad flour in market1 which can in no way be made into nutritious food4 ,when you find good flour1 notice the brand1 and afterwards purchase the same kind4 ,the writer knows a family that for eleven years purchased flour in this way1 without once having a poor barrel2 then the mills passed to another owner1 and though the brand was the same1 the flour was good no more4 ,if you raise wheat1 or buy it in the grain1 always wash it before sending it to the mill4 ,take two or three bushels at a time1 pour in water and stir it1 and then pour off the water4 ,repeat this till the water is clear4 ,do not let the grain stand in the water1 as it will swell and be injured2 spread it on a large cloth in the sun1 or where it will have warmth and fresh air1 and stir it often1 and in a day or two it will be dry4 ,the flour is much improved by this process4 ,newly ground flour which has never been packed1 is very superior to barrel flour1 so that the people in ,western ,new ,york1 that land of finest wheat1 say that ,new ,england people do not know what good flour is4 ,indian meal1 also1 is much the best when freshly ground4 ,the meal made of ,southern corn is often injured by salt water1 or dampness acquired in the hold of a ship4 ,rye flour is very apt to be musty or grown4 ,there is no way to detect this but by trial4 ,it is well to engage a farmer to supply you with the same he provides for his own family4 ,on ,yeast4 ,good yeast is indispensable to good bread4 ,many of the compounds sold for yeast are unfit for use4 ,the best kinds are dry yeast1 soft hop yeast1 and potato yeast4 ,the hard yeast should be made in the month of ,may1 or early in ,june1 for summer use1 and in ,september or ,october1 for the winter4 ,this kind sometimes loses its vitality during the damp weather of ,august1 but it is not invariably the case4 ,soft hop1 or potato yeast1 should be made once a week in the summer1 and once in two weeks in the winter4 ,no soft yeast can be fit for use1 if kept week after week2 it may be rectified with saleratus1 but the bread will not be very good4 ,every housekeeper should make sure1 by her own personal attention1 that the yeast is properly made1 and the jar well scalded4 ,a jar having a close cover is best4 ,bottles will burst1 and you cannot be perfectly sure that a jug is cleansed from every particle of old yeast4 ,to scald the jar1 put it into a kettle of boiling water4 ,this must be done every time you make yeast4 ,stone ware is liable to be cracked by the pouring of boiling water into it4 ,soft ,hop ,yeast4 ,to three pints of water put a small handful of hops1 or if they are in compact pound papers1 as put up by the ,shakers1 half a handful2 boil them about half an hour4 ,if the water wastes1 add more4 ,put into the jar six or seven table-spoonfuls of flour1 and a teaspoonful of salt4 ,set it near the kettle1 and dip the hop tea1 as it boils1 into the jar through a small colander or sieve4 ,when you have strained enough of the tea to wet all the flour1 stir it1 and let none remain dry at the bottom or sides of the jar2 then strain upon it the remainder of the hop-water1 and stir it well4 ,this mixture should be about the consistency of batter for griddle-cakes4 ,the reason for straining the hop-water while boiling is1 that if the flour is not scalded1 the yeast will soon become sour4 ,after it becomes cool 7but not cold71 stir in a gill of good yeast2 set it in a slightly warm place1 and not closely covered4 ,do not leave an iron spoon in it1 as it will turn it a dark color1 and make it unfit for use4 ,when the yeast is fermented1 put it in a cool place1 covered close4 ,yeast which is made in part of ,graham flour rises light sooner than that which is made of white flour alone1 and does not affect the color of the bread4 ,when yeast has a strong tart smell1 and a watery appearance on the surface1 it is too old for use4 ,dry ,yeast4 ,put four ounces of hops to six quarts of water2 boil it away to three quarts4 ,strain1 boiling hot 7as directed for the ,soft yeast7 upon three pints of flour1 a large spoonful of ginger1 and another of salt4 ,when it is cool1 add a pint of sweet yeast4 ,when it is foaming light1 knead in sifted ,indian meal enough to make it very stiff4 ,mould it into loaves1 and cut in thin slices1 and lay it upon clean boards4 ,set it where there is a free circulation of air1 in the sun4 ,after one side has dried so as to be a little crisped1 turn the slices over2 and when both sides are dry1 break them up into small pieces4 ,it thus dries sooner than if not broken4 ,set it in the sun two or three days in succession4 ,stir it often with your hand1 so that all parts will be equally exposed to the air4 ,when perfectly dry1 put it into a coarse bag1 and hang it in a dry and cool place4 ,the greatest inconvenience in making this yeast is the danger of cloudy or wet weather4 ,if the day after it is made should not be fair1 it will do to set the jar in a cool place1 and wait a day or two before putting in the ,indian meal4 ,but the best yeast is made when the weather continues clear and dry2 and if a little windy1 so much the better4 ,to use it1 take1 for five loaves of bread1 one handful2 soak it in a very little water till soft1 which will be in a few minutes2 stir it into the sponge prepared for the bread4 ,this yeast makes less delicate bread than the soft kind1 but it is very convenient4 ,potato ,yeast4 ,boil one handful of hops in two quarts of water half an hour4 ,strain it1 and return the tea to the kettle4 ,have ready grated eight large potatoes1 or nine small ones2 which stir into the tea4 ,let it boil a minute or two1 and it will thicken to a batter4 ,when nearly cold1 add half a pint of good yeast4 ,let it ferment well1 then put it into a jar and cover close4 ,always shake or stir before using it4 ,use a porcelain kettle for making this yeast1 or an iron one tinned inside4 ,a common iron one will turn it dark4 ,good ,family ,bread4 ,for five common-sized loaves1 make a pint and a half of thin water gruel4 ,use half a teacupful of fine ,indian meal4 ,salt it a little more than if it were to be eaten as gruel1 and boil ten or fifteen minutes4 ,this is of importance1 as1 if the meal is only scalded1 the bread will be coarse4 ,add enough milk to make two quarts of the whole4 ,if the milk is new1 the gruel may be poured into it in the pan2 if not1 it should be scalded in the kettle with the gruel4 ,this is particularly important in the summer1 as at that season milk which is but a few hours old1 and is sweet when put into the bread1 will sour in the dough in a short time4 ,when the mixture is cool1 so that you are sure it will not scald1 add a teacupful of yeast1 and then stir in sifted flour#d enough to make a thick batter4 ,this is called a sponge4 ,this being done in the evening1 let it stand1 if in summer1 in a cool place1 if in winter1 in a moderately warm place1 till morning4 ,then add flour enough to make it easy to mould1 and knead it very thoroughly4 #d ,all kinds of flour and meal should be sifted for use1 except buckwheat and ,graham flour4 ,this process of kneading is very important in making bread1 and there are but few domestics whom it is not necessary to instruct how to do it4 ,they generally work over the dough without expending any strength upon it4 ,the hands should be closely shut1 and the fists pressed hard and quickly upon the dough1 dipping them into flour whenever the dough sticks to them4 ,a half an hour is the least time to be given to kneading a baking of bread1 unless you prefer1 after having done this till it ceases to stick to your hands1 to chop it with a chopping-knife four or five hundred strokes4 ,an hour's kneading is not too much4 ,all this looks on paper like a long and troublesome process2 but ,i venture to say that no lady1 after having learned the benefit of it1 will be willing to diminish any portion of the labor and attention necessary to secure such bread as these directions1 observed1 will make4 ,practice will make it easy1 and no woman of sense will hesitate in choosing between sour1 tough1 ill-baked bread1 with heaps of wasted pieces1 a dyspeptic husband1 and sickly children on the one hand1 and comfort1 economy1 and health on the other4 ,but to return to the bread4 ,after it is thoroughly kneaded1 divide it into four or five equal pieces1 and mould according to the form of the pans in which you bake it4 ,these being greased with clean drippings1 put in the dough and set it in the sun or near the fire 7according to the season7 to rise4 ,loaves of this size will bake in an hour2 if the oven be rather hot1 in a few minutes short of an hour4 ,practice and good judgment must direct these things4 ,if the bread rises rather slowly1 take a dish of warm water and wet the top with your hand4 ,when the loaves are baked1 do not lay them flat upon the table2 good housewives think it makes them heavy4 ,set them on the side1 one against another1 and put a coarse cloth closely over them2 this makes the crust tender by keeping in the steam4 ,if bread is baked too hard1 wring a towel in cold water and wrap around it while it is yet hot4 ,care is necessary that bread does not rise too much1 and thus become sour1 especially in warm weather2 and even if it does not1 the freshness is lost1 and an insipid taste is produced1 and it becomes dry sooner by long rising4 ,no exact rule can be given2 experience and observation must teach4 ,when dough becomes so light as to run over after being moulded and put into pans1 it is best to mould it again1 kneading it hard two or three minutes1 but using as little flour as possible2 then lay it back into the pans1 and put it immediately into the oven2 this prevents its being tasteless and dry2 it will be perfectly light1 but of a different sort1 and much preferred by some persons4 ,some people invariably use saleratus in bread1 and there are tables where the effluvia of this article1 and the deep yellow color of the bread1 offend the senses before it is tasted4 ,if all the materials used are good1 and the dough has not been permitted to sour1 white bread is far better without saleratus1 except that which is made with water4 ,if dough has become sour1 a teaspoonful of saleratus for every quart of the milk or water that was used for wetting the bread1 will be sufficient to correct it4 ,the tray or pan in which the bread is made1 should be scalded after being washed1 every time it is used1 except in cold weather4 ,it is not good economy to buy skimmed milk1 as some persons do1 for making bread4 ,it renders it tough and indigestible1 if used in the ordinary way4 ,in case it is used for this purpose1 it should be boiled1 and thickened with a little ,indian meal in the same way1 and the same proportions as directed for making gruel1 in the receipt for ,good ,family ,bread4 ,use no water with it4 ,bread made without a ,sponge4 ,in cool weather the milk should be warmed4 ,a little more yeast is necessary than for sponge-bread1 and it should be made up over night4 ,when it is light1 knead and mould it1 and raise it again in the pans in which it is to be baked4 ,if brewer's yeast is used1 a table-spoonful is enough for every quart of wetting1 and it should not stand over night1 as it rises very quickly4 ,water ,bread4 ,take a quart of warm water1 a teaspoonful of salt1 and a small gill of yeast4 ,add flour enough to make a sponge1 as before directed4 ,in the morning add half a teaspoonful of saleratus4 ,the design of this is to make it tender4 ,it should be kneaded longer than bread made with milk--an hour at least4 ,none but the best of flour will make good bread with water alone4 ,rice ,bread4 ,allow half a pint of ground rice to a quart of milk1 or milk and water2 put the milk and water over the fire to boil1 reserving enough to wet the rice4 ,stir out the lumps1 add a large teaspoonful of salt1 and when the milk and water boil1 stir in the rice1 exactly as when you make gruel4 ,boil it up two or three minutes1 stirring it repeatedly2 then pour it out into your bread-pan1 and immediately stir in as much flour as you can with a spoon4 ,after it is cool enough 7and of this be very sure1 as scalding the yeast will make heavy1 sour bread1 full of great holes71 add a gill of yeast1 and let it stand until morning4 ,then knead in more flour until the dough ceases to stick to the hands4 ,it is necessary to make this kind of bread a little stiffer than that in which no rice is used1 else there will be a heavy streak through the loaf4 ,it is elegant bread1 keeps moist several days1 and is particularly good toasted4 ,bread made with ,milk4 ,to make the sponge1 simply warm the milk if the weather is cold2 if warm weather1 boil it2 when cool enough1 stir in the gill of yeast1 and a little salt2 make it with the same care as that which is made with ,indian meal gruel4 ,all these various sponges are very nice baked on a griddle like buckwheat-cakes1 or poured into a buttered1 shallow pan and baked in the cooking-stove2 and better still1 baked in muffin rings4 ,third ,bread4 ,take equal parts of white flour1 rye flour1 and ,indian meal4 ,it is good made with water1 but made with milk is much better4 ,add salt and a gill of yeast to a quart of water or milk4 ,it should not be made so stiff as to mould1 but as thick as you can stir it with your hand1 or a large spoon4 ,like all other bread it should be thoroughly worked together4 ,bake in deep pans4 ,graham ,bread4 ,take a pint of warm water1 one teacup of white flour1 a spoonful of scalded ,indian meal1 a small teacup of yeast1 a spoonful or two of molasses1 a teaspoonful of salt1 a small one of saleratus1 and stir them together2 then add as much unbolted1 or ,graham flour 7not sifted7 as will be stirred in with a spoon4 ,do this over night1 and in the morning stir it again a few minutes1 and pour it into two deep tin pans4 ,let it rise up again1 and bake an hour4 ,this is very excellent bread--a different thing from the hard1 unpalatable article which many a dyspeptic eats as a penance4 ,like the wheat sponge1 it is good baked in rings on a griddle for breakfast2 it will1 however1 take several minutes longer1 and will more easily burn1 owing to the molasses which is in it4 ,another 7one loaf74 ,take one coffee-cup of white flour1 two of ,graham flour1 one of warm water1 half a cup each of yeast1 and molasses1 a small teaspoonful of salt1 and half a teaspoonful of saleratus dissolved in the water4 ,it should be made as stiff as can be stirred with a spoon4 ,if you prefer to add a spoonful of ,indian meal it is very well1 but it should be scalded4 ,let it rise over night1 and when it is very light1 bake it about an hour in a moderate heat4 ,boston ,brown ,bread1 to be baked in a ,brick ,oven4 ,take a quart of rye meal1 and the same of fine ,indian meal4 7,if this is bitter1 scald it before mixing it with the rye4 ,if it is sweet and fresh1 almost every thing in which it is used is lighter without its being scalded47 ,mix with warm water1 a gill of molasses1 a teaspoonful of saleratus1 a large teaspoonful of salt1 and half a gill of yeast4 ,such bread is improved by the addition of a gill of boiled pumpkin or winter squash4 ,make it stiff as can easily be stirred4 ,grease a deep1 brown pan1 thickly1 and put the bread in it1 and dip your hand in water and smooth over the top4 ,this will rise faster than other bread1 and should not be made over night in the summer4 ,if put into the oven in the forenoon1 it will be ready for the tea-table4 ,if in the afternoon1 let it stand in the oven till morning4 ,this may be steamed1 as directed in the next receipt4 ,steamed ,brown ,bread4 ,for a very small family1 take half a pint of rye meal1 not sifted1 and a pint of sifted ,indian meal1 a pint of sour milk1 a half a gill of molasses1 a teaspoonful of salt1 and a large teaspoonful of saleratus4 ,mix all the ingredients except the saleratus1 dissolve that 7as it should always be7 in a little boiling water1 and add it1 stirring the mixture well4 ,grease a tin pudding pan1 or a pail having a close lid1 and having put the bread in it1 set it into a kettle of boiling water4 ,the bread should not quite fill the pail1 as it must have room to swell4 ,see that the water does not boil up to the top of the pail1 and also take care it does not boil entirely away4 ,the bread should be cooked at least four hours4 ,to serve it1 remove the lid1 and set it a few minutes into the stove oven1 without the lid1 to dry the top2 then it will turn out in perfect shape4 ,if used as a pudding1 those who have cream1 can make an excellent sauce for it of thick sour cream1 by stirring into it plenty of sugar1 and adding nutmeg4 ,this bread is improved by being made1 and put into the pan or pail in which it is to be boiled1 two or three hours before it is set into the kettle4 ,it is good toasted the next day4 ,indian ,loaf4 ,to one quart of sweet milk1 put a gill of molasses1 a teaspoonful of saleratus1 a heaping pint of ,indian meal1 a gill of flour1 and a teaspoonful of salt4 ,stir it well together1 put it into a deep brown pan1 and bake in a brick oven4 ,it should be stirred the last thing before being set into the oven4 ,it must be in the oven many hours1 at least eight or nine1 if it is a brick oven1 and if set in towards night should stand till morning4 ,if it is baked in a range1 it will require five or six hours of moderate heat4 ,rye ,bread4 ,take a pint of water1 and a large spoonful of fine ,indian meal1 and make it into gruel4 ,add a pint of milk1 and when cool enough1 a small gill of yeast1 and then the flour4 ,fine1 bolted rye flour is necessary to make this bread good4 ,knead it about as stiff as white bread4 ,let it rise over night1 and then mould and put into three pans to rise again4 ,when light1 bake it about an hour4 ,rye is very adhesive1 and a young cook will be troubled with its sticking to her fingers1 but practice will make it easy to manage it4 ,to make ,stale ,bread1 or ,cake1 ,fresh4 ,plunge the loaf one instant in cold water1 and lay it upon a tin in the stove ten or fifteen minutes4 ,it will be like new bread without its deleterious qualities4 ,stale cake is thus made nice as new cake4 ,but bread or cake heated over thus1 should be used immediately4 ,various convenient ,uses of ,bread ,dough4 ,in the winter1 dough may be kept sweet many days in a place where it will be cold1 without freezing1 and it will grow better till the last4 ,it should be raised light1 then kneaded a little1 and then covered with a damp cloth1 so that a dry crust will not form on the top4 ,fresh bread can thus be furnished for the table every day1 without extra work4 ,doughnuts1 bread1 cake1 or rusks can be made of it by adding butter1 sugar1 and spice2 tea biscuit also1 fried biscuit1 crust for apple dumpling1 and for pan pie4 ,see the receipts for these articles4 ,the dough should be made1 at least in part1 with milk1 when it is to be used for these purposes4 ,these directions are particularly recommended to persons who do their own house-work1 and of course wish to save time and labor1 as much as possible4 ,,biscuits1 ,,tea ,,cakes1 ,,griddle ,,cakes1 c4 ,raised ,biscuit4 ,take a pint bowl full of light dough2 break into it a fresh egg1 and add a piece of butter the size of an egg4 ,knead in these until perfectly incorporated with the dough4 ,it will require about ten minutes4 ,roll it out about an inch thick1 cut it into biscuit4 ,lay them upon a tin sheet1 or shallow baking-pan1 and let them rise in a moderately warm place4 ,they will become very light and should be baked in a quick stove1 baker1 or oven4 ,they will bake in twelve or fifteen minutes1 and are injured by being baked very slowly4 ,very nice eaten fresh1 but not hot4 ,this measure will make about two dozen4 ,they are not so good the next day as biscuit made without an egg4 ,butter-milk ,biscuit4 ,take a half pint of butter-milk1 or sour milk1 and a pint of flour4 ,rub into the flour a piece of butter half the size of an egg4 ,add a little salt and stir the milk into the flour4 ,dissolve a teaspoonful of saleratus in a very little hot water1 and stir into it4 ,add flour enough barely to mould it smooth2 roll it out upon the board1 and cut out and bake exactly like the tea biscuit4 ,the advantage of putting in the saleratus after the dough is partly mixed1 is1 that the foaming process occasioned by combining the sour milk and alkali1 raises the whole mass2 whereas if it is stirred first into the milk1 much of the effervescence is lost1 before it is added to the flour4 ,cream ,biscuit4 ,these are to be made in the same manner as the butter-milk biscuit1 except that no butter is required2 the cream will make them sufficiently short4 ,cream of ,tartar ,biscuit4 ,stir into one quart of flour1 two teaspoonfuls of cream of tartar1 and a little salt4 ,add two table-spoonfuls of thick cream1 or rub in one spoonful of lard or butter4 ,put in a teaspoonful of soda or saleratus1 dissolved in a very little hot water4 ,mix the whole rather soft with milk4 ,bake like the tea biscuit4 ,it is a convenient way to make the mixture soft enough with milk to enable you to stir it well with a spoon1 and then drop it into the baking pan4 ,it should spread a little1 but not run4 ,to vary these drop-cakes add an egg1 and two spoonfuls of sugar4 ,for a family of three or four1 make half the measure4 ,cream of ,tartar ,biscuit without ,milk4 ,rub a piece of butter the size of an egg into a quart of flour till there are no little lumps4 ,then add a teaspoonful of salt1 and scatter in two heaping teaspoonfuls of cream of tartar4 ,have ready a pint of cold water1 in which a heaping teaspoonful of saleratus or soda has been dissolved2 pour it into the flour1 stirring it quickly with your hand4 ,do this several minutes that the ingredients may become well mixed2 then add flour enough to enable you to mould it smooth4 ,roll it out the same thickness as tea biscuit4 ,if these are made right1 they are as light as foam4 ,they may be made of unbolted flour1 if preferred4 ,make half the measure for a small family4 ,litchfield ,crackers4 ,to one pint of cold milk1 put a piece of butter the size of an egg1 a small teaspoonful of salt1 and one egg4 ,rub the butter into a quart of flour1 then add the egg and milk4 ,knead in more flour until it is as stiff as it can possibly be made1 and pound it with an iron pestle1 or the broad end of a flat-iron1 for at least one hour2 then roll it very thin1 cut it into rounds1 prick1 and bake in a quick oven1 twelve or fifteen minutes4 ,jenny ,lind4 ,take one egg1 one teacup of sugar1 one of sweet milk1 two and a half of flour1 a dessert-spoonful of butter1 two teaspoonfuls of cream of tartar1 one of saleratus1 and a very little salt4 ,to mix it1 stir the cream of tartar1 sugar1 and salt into the flour1 then the milk1 add the egg without beating1 dissolve the saleratus1 and melt the butter together in a spoonful of hot water1 then stir all together a few minutes4 ,bake in fifteen minutes in two pans about the size of a breakfast plate4 ,if you prefer1 make it with sour milk1 and omit the cream of tartar4 ,with the addition of one more egg1 a teaspoonful more of butter1 and half a cup of sugar1 and some spice1 this is a nice cake for the basket1 and may sometimes be very convenient1 because so quickly made4 ,sally ,lunn4 ,a quart of flour1 a piece of butter the size of an egg1 three table-spoonfuls of sugar1 two eggs1 two teacups of milk1 two teaspoonfuls of cream of tartar1 one of saleratus1 and a little salt4 ,to mix it1 scatter the cream of tartar1 the salt1 and the sugar into the flour2 add the eggs without having beaten them1 the butter melted1 and one cup of the milk2 dissolve the saleratus in the remaining cup1 and then stir all together steadily a few minutes4 ,bake in three pans the size of a breakfast plate1 fifteen or twenty minutes4 ,for a family of four or five1 make half the measure4 ,add spice1 and twice the measure of sugar1 and you have a good plain cake for the cake-basket4 ,rusk4 ,to a pint bowl of light dough add a gill of sugar1 half as much butter1 and either a little cinnamon1 allspice1 or lemon4 ,work these ingredients together1 and then add flour enough to enable you to mould it smooth and roll it out4 ,let it be about an inch thick2 cut it into biscuit1 and lay them into a baking-pan to rise4 ,they should become very light before being baked2 and1 therefore1 in cold weather it is well to let the dough stand1 after the ingredients are added1 until the next day1 then roll out the biscuit1 and raise them in the bake-pan4 ,their appearance is improved by wetting the top with a mixture of sugar and milk1 when they are nearly baked2 then return them to the oven for a short time4 ,they require fifteen or twenty minutes to bake4 ,a double measure may be made in cold weather1 and when light be set in a cool place1 but where it will not freeze1 and a pan be baked whenever needed4 ,each day it will be better than the previous one4 ,another 7extra nice74 ,to one tumbler of milk1 put half a gill of yeast1 three eggs1 one coffee-cup of sugar1 two ounces of butter1 and one small nutmeg4 ,beat the sugar and eggs together1 rub the butter into the flour1 of which use enough to enable you just to mould it4 ,let it rise over night2 and when very light1 roll out and put it on tins to rise again1 after which1 bake as above4 ,whigs4 ,half a pound of butter1 the same of sugar1 six eggs1 two pounds of flour1 a pint of milk1 a gill of yeast1 and a little salt4 ,melt the butter in the milk1 and pour into the flour2 beat the sugar and eggs together and stir in4 ,add the yeast last1 and be careful to mix the whole very thoroughly4 ,bake in tin hearts and rounds1 in the stove1 or baker4 ,waffles4 ,to a quart of milk1 put six eggs1 a quarter of a pound of butter1 a large gill of yeast1 a little salt1 and flour enough to make a batter the thickness of griddle cakes4 ,the iron must be heated on hot coals1 and then buttered or greased with lard1 and one side filled with batter1 then be shut and laid on the fire4 ,after a few minutes turn it upon the other side4 ,it takes about twice the time that it would to bake them on a griddle1 and they are really no better1 but look more inviting4 ,sour ,milk ,muffins4 ,to a pint of sour milk put one egg1 without first beating it2 a little salt1 a teaspoonful of saleratus1 and one of butter1 melted with the saleratus in a spoonful of hot water4 ,make rather a thick batter4 ,to bake well in rings1 have the griddle of a moderate heat1 grease it1 and also the rings1 lay them on1 and fill them only half full of the batter2 increase the heat a little4 ,in about eight minutes1 turn them and let them lie two or three minutes more4 ,to turn them without spilling requires some dexterity4 ,cream of ,tartar ,muffins4 ,a quart of flour1 a small pint of rich milk1 two eggs1 a table-spoonful of sugar1 a teaspoonful of saleratus1 two of cream of tartar1 half a teaspoonful of salt4 ,mix the salt1 the cream of tartar and the sugar1 dry1 in the flour1 add the eggs without beating1 then the milk with the saleratus dissolved in it1 and beat these ingredients very thoroughly4 ,half fill the rings1 and bake in a quick oven4 ,raised ,muffins4 ,melt a table-spoonful of butter in a pint of milk1 add a little salt1 two eggs1 and a large half gill of yeast1 then stir in flour enough to make a thick batter4 ,in cold weather this may stand two or three days without becoming sour4 ,another4 ,a pint of milk1 one egg1 a piece of butter as large as an egg1 one teaspoonful of salt1 half a gill of yeast1 and flour enough to make a thick batter4 ,let it rise over night1 and bake in rings4 ,like the other1 can be kept a day or two in cold weather4 ,drop ,cakes4 ,break four eggs into a pint of sweet milk1 melt a piece of butter the size of an egg and add it1 with a little salt1 and flour enough to make a batter about as thick as cup-cake4 ,beat all together several minutes4 ,if the cakes are to be eaten cold1 add two spoonfuls of brown sugar4 ,bake in very small scalloped tins1 or in cups4 ,rye ,drop ,cakes4#e ,to a pint of sour-milk1 or butter-milk1 put two or three eggs1 not quite a teaspoonful of saleratus1 a little salt1 and sifted rye meal 7this is much better than rye flour71 enough to make a batter that will spread a little1 but not run4 ,drop them in muffin-rings with a spoon4 ,they will require about twice as much time to bake as common griddle cakes4 ,they will bake very nicely in a stove in fifteen minutes4 ,graham flour may be substituted for rye if preferred4 #e ,see directions for ,cream of ,tartar ,drop ,cakes in the recipe for ,cream of ,tartar ,biscuit1 page #cd4 ,,griddle ,,cakes4 ,white ,flour4 ,to a quart of milk1 put four eggs1 a little salt1 a large spoonful of butter1 melted into the milk1 a small gill of yeast1 and flour enough to make a batter about as thick as for buckwheat cakes4 ,some persons eat them with a sauce made of butter1 sugar1 water1 and nutmeg4 ,made in the morning they will be light for tea4 ,butter-milk1 or ,sour milk4 ,make a thin batter with a quart of sour1 or butter-milk1 white flour1 a spoonful of fine ,indian meal1 a teaspoonful of salt1 another of saleratus1 and an egg4 ,try a spoonful on the griddle before you proceed to bake them1 so that you may add more flour1 if it is too thin to turn easily1 or more milk if too thick4 ,another 7without an egg74 ,make a batter just like the last receipt1 only without the egg4 ,omit the ,indian meal if you choose4 ,indian ,meal4 ,these are made like the sour milk cakes1 only that the milk is chiefly thickened with ,indian meal4 ,a spoonful or two of flour should be added1 and it is well to use two eggs instead of one1 but not necessary4 ,,note4--,in all these various kinds of cakes in which sour milk is used1 it is an improvement to substitute buttermilk4 ,but that which is sold in cities as buttermilk1 is often adulterated4 ,rice4 ,put a teacupful of rice into two teacupsful of water1 and boil it till the water is nearly absorbed1 and then add a pint and a half of milk4 ,boil it slowly until the rice is very soft4 ,when cool1 add a small gill of yeast1 three eggs1 a little salt1 and flour enough to make a batter of suitable thickness to bake on a griddle4 ,let it rise very light4 ,to bake in muffin rings1 make it a little thicker4 ,ground ,rice4 ,boil a quart of milk4 ,rub smooth a teacupful of ground rice1 in a gill or two of cold milk1 and stir it into the boiling milk4 ,add salt1 and when cool1 add a teacup of yeast1 four eggs1 and flour to make it the right thickness for baking4 ,let it rise light4 ,buckwheat4 ,for a family of four or five1 take a quart of warm water1 a spoonful of scalded ,indian meal1 a heaping teaspoonful of salt1 and a gill of yeast4 ,stir in buckwheat flour enough to make a thin batter4 ,let it rise over night4 ,in the morning add a quarter of a teaspoonful of saleratus or soda4 ,do this whether the cakes are sour or not4 ,buckwheat cakes cannot be made in perfection without this addition2 but it should never be put in till just before they are baked4 ,such cakes are often made too thick1 and fried with too much fat4 ,they should be as thin as they can be1 and be easily turned with a griddle shovel1 and no more fat should be used than is necessary to keep them from sticking4 ,to prevent the use of too much1 tie a soft white rag1 tight1 round the tines of a large fork1 and keep it for this purpose4 ,if a gill of the batter is left1 it will raise the next parcel4 ,buckwheat cakes are as much better made with milk as other cakes are2 but no others are so good made with water4 ,they are very nice made of sour milk1 with nothing added but salt and saleratus4 ,these should be made only a short time before being baked4 ,fritters or ,pan-,cakes4 ,make a batter of a pint of milk1 three eggs1 salt1 and flour to make a rather thick batter4 ,beat it well1 then drop it with a spoon into hot fat1 and fry like doughnuts4 ,these1 and the snow fritters are usually eaten with sugar and cider1 or lemon juice4 ,snow ,fritters4 ,stir together milk1 flour1 and a little salt1 to make rather a thick batter4 ,add new-fallen snow in the proportion of a teacupful to a pint of milk4 ,have the fat ready hot1 at the time you stir in the snow1 and drop the batter into it with a spoon4 ,these pancakes are even preferred by some1 to those made with eggs4 ,corn ,cake4 ,to a pint of sour milk1 two cups of ,indian meal1 one of flour1 one egg1 two table-spoonfuls of molasses1 a teaspoonful of salt1 and one of saleratus4 ,mix it thoroughly1 and bake twenty-five minutes in two shallow pans1 or thirty-five in a deep one4 ,another4 ,take a pint of sweet milk1 half a gill of yeast1 one gill of flour1 a teaspoonful of salt1 and half a teaspoonful of saleratus2 stir in ,indian meal enough to make it rather stiffer than griddle cakes2 let it rise over night1 and in the morning bake as directed above4 ,this kind of cake has the advantage over those made without yeast2 that if a piece of it is left1 it is not heavy when cold1 but is as palatable a lunch as a slice of good bread4 ,another4 ,take a pint of sour milk1 or butter-milk1 break an egg into it1 stir in a spoonful or two of flour1 and add ,indian meal enough to make a thick batter2 put in a teaspoonful of salt1 stir it five or six minutes1 and then add a heaping teaspoonful of saleratus dissolved in hot water4 ,if it is the season for berries of any kind1 put in a gill or two2 bake in a pan or on the griddle4 ,another4 ,a pint of sweet milk1 two eggs1 a pint of ,indian meal or corn flour1 half a pint of white flour1 one teaspoonful of tartaric acid1 or cream of tartar1 and one of soda1 mixed dry in the flour4 ,bake in a pan1 about an inch thick1 or in drop cake tins4 ,,directions ,,for ,,making ,,cake4 ,when cake or pastry is to be made1 take care not to make trouble for others by scattering materials1 and soiling the table or floor1 or by the needless use of many dishes4 ,put on a large and clean apron1 roll your sleeves above the elbows1 tie something over your head lest hair may fall2 take care that your hands are clean1 and have a basin of water and a clean towel at hand4 ,place every thing you will need on the table2 butter the pans1 grate the nutmegs1 and squeeze the lemons4 ,then break the eggs1 each in a cup by itself1 lest adding a bad one to the others should spoil the whole4 ,then weigh or measure flour and sugar1 and1 if not already done1 sift them4 ,make your cake in an earthen1 and not in a tin pan4 ,in warm weather put your eggs into cold water some time before you are ready to break them4 ,they cut into a much finer froth for being cold4 ,for some kinds of cake the whites should be cut to a stiff froth1 and the yolks beaten and strained1 and then put to the butter and sugar after these have been stirred till they look like cream4 ,then mix the flour gradually4 ,when cream or sour milk is to be put in1 half of it should be added when half the flour is mixed in2 then the remainder of the flour1 and then the saleratus dissolved in the other half of the cream or milk4 ,lastly1 add the spice1 wine1 lemon-juice1 or fruit4 ,in summer do not stir cake with the hand2 the warmth of it makes it less light4 ,a wooden spoon1 kept on purpose1 is the best thing4 ,in winter1 soften1 but do not melt the butter1 before using it4 ,cake not raised with yeast1 should be baked as soon as it is made1 except such as is hard enough to be rolled4 ,cookies and sugar gingerbread roll out more smoothly the next day4 ,firkin butter must be cut in small pieces1 and washed1 to remove some of the salt4 ,drain it well1 or it will make heavy cake4 ,never put strong butter into cake2 it renders it disagreeable and unhealthy4#f #f ,see directions for keeping butter in rose-leaves4 ,page #baf4 ,fresh eggs are needed for nice white cake4 ,those kept in lime-water will do for raised cake and cookies4 ,new ,orleans1 or other good brown sugar1 is best for raised1 fruit1 and wedding cake1 but it should be coarse-grained and clean4 ,it will answer also for cup cake1 especially if fruit is used4 ,white sugar must be used for sponge and other white cake4 ,the fruit should be added to raised cake when it is ready for the oven4 ,spread it equally over the top1 and press it only a little below the surface1 else it will sink to the bottom4 ,cask raisins should be washed before being stoned1 and box raisins also1 unless fresh4 ,in stoning them1 cut them in two or three pieces1 or chop them4 ,keep currants ready prepared for use4 ,to do this1 wash them in warm water1 rubbing them between the hands1 and then pour off the water4 ,repeat this till the water is clear1 then drain them in a sieve1 spread them on a cloth on a table1 and rub them dry with the ends of the cloth4 ,then brush the good ones into a dish in your lap1 putting aside the bad ones on the table4 ,dry them in a gentle warmth1 and set them away for use4 ,buttered white paper in the bottom and sides of pans for cake requiring long baking1 is needful2 and paper not buttered is good for other kinds of cake1 as it prevents burning4 ,it will readily peel off when the cake is taken from the pans4 ,attention and practice will teach when cake is well baked4 ,when it is done enough1 it settles a little away from the pan4 ,even well made cake becomes heavy by being taken out of the oven before it is perfectly baked4 ,moving it carelessly while it is baking will also make light cake fall4 ,if you have occasion to change the position of the pans1 do it gently4 ,a tin chest or a stone jar is good to keep cake in1 and it is a good way to let that which is not to be kept long1 remain in the tins in which it was baked4 ,directions for beating the ,whites of ,eggs4 ,on breaking eggs1 take care that none of the yolk becomes mingled with the whites4 ,a single particle will sometimes prevent their frothing well4 ,put the whites into a large1 flat dish1 and beat them with an egg-beater made of doubled wire1 with a tin handle2 or with a cork stuck crosswise upon the prongs of a fork4 ,strike a sharp1 quick stroke through the whole length of the dish4 ,beat them in a cool place till they look like snow1 and you can turn the dish over without their slipping off4 ,never suspend the process nor let them stand1 even for one minute1 as they will begin to return to a liquid state1 and cannot be restored1 and thus will make heavy cake4 ,after they are beaten to a stiff froth they will not return to a liquid state4 ,the above directions are designed to prevent the necessity of repetition and minuteness in each receipt4 ,the young cook is advised to refer to them in making cake1 that she may know at once how to proceed4 ,frosting4 ,a pound of the best of fine white sugar1 the whites of three fresh eggs1 a teaspoonful of nice starch1 pounded1 and sifted through a piece of muslin or a very fine sieve1 the juice of half a lemon1 and a few drops of the essence4 ,beat the whites to a stiff froth1 then add them to the sugar1 and stir it steadily until it will stay where you put it4 ,it will take nearly two hours1 perhaps more4 ,dredge a little flour over the cake1 and brush it off with a feather4 ,this is to prevent the frosting from being discolored by the butter contained in the cake4 ,lay it on smoothly with a knife1 and return the cake to the oven twelve or fifteen minutes4 ,another 7measured74 ,to a coffee cup of sifted sugar1 the white of one egg1 half a teaspoonful of powdered starch1 and a teaspoonful of lemon juice4 ,observe the directions for making it1 in the previous receipt4 ,this will frost two small pans or one large one4 ,another way4 ,a pound of the best crushed or loaf sugar1 the whites of three eggs1 the juice of a lemon1 and a teaspoonful of finely powdered starch4 ,to mix it1 put the sugar into a deep bowl1 and pour upon it just cold water enough to soften the lumps1 then beat the whites of eggs about half as much as for nice cake--not to a stiff froth2 add them to the melted sugar1 and set the bowl into a kettle of boiling water1 and stir the mixture steadily4 ,it will soon become thin and clear1 and afterwards thicken4 ,when it has become quite thick1 take it from the fire and stir it till it is cold1 and thick enough to spread with a knife4 ,this is enough for a large loaf4 ,,fruit ,,cakes4 ,wedding4 ,five pounds each of flour1 butter1 and sugar1 six of raisins1 twelve of currants1 two of citron1 fifty eggs1 half a pint of good ,malaga wine1 three ounces of nutmegs1 three of cinnamon1 one and a half of mace4 ,bake in three large pans four hours4 ,another4 ,three pounds each of flour1 butter1 and sugar1 six of currants1 six of raisins1 an ounce each of nutmegs and cinnamon1 half an ounce of clove1 a pound of citron1 the grated peel of two lemons1 half a gill each of brandy and rose-water1 or a small teaspoonful of the essence of rose1 and thirty eggs4 ,to mix either of these two receipts1 stir the sugar and butter to a cream1 beat the yolks and whites of the eggs separately1 and add them to the butter and sugar1 then by degrees put in two thirds of the flour1 then the spice and brandy or wine1 and last the fruit1 mixed with the remaining third of the flour4 ,have the citron ready cut up1 and when you have put a little of the cake into the pan1 put in a layer of citron1 then more cake1 and again citron and cake alternately4 ,this quantity will bake in one cake in five hours1 in two cakes1 three hours4 ,each of these two kinds will keep years1 if frosted4 ,maine ,plumb4 ,a pound each of butter1 sugar1 and flour1 ten eggs1 a pound of raisins1 two of currants1 half a pound of citron1 a teaspoonful of powdered clove1 half as much mace1 a nutmeg1 the juice of a lemon and the grated peel1 and a half a teacup of good molasses4 ,before you proceed to mix it1 scatter one teaspoonful of cream of tartar into the flour2 and the last thing1 before you put in the fruit1 dissolve a half a teaspoonful of saleratus in a spoonful of boiling water1 and add it1 stirring the cake fast two or three minutes4 ,mix this in the same way as directed in the two previous receipts4 ,if baked in a brick oven1 bake it three hours in one pan2 if in a stove1 an hour and a half1 in two4 ,although this cake has no wine or brandy1 it will keep fresh 7if frosted7 almost any length of time4 ,one ,loaf 7plainer74 ,a pound each of flour and sugar1 ten ounces of butter1 five eggs1 a pint of milk1 two pounds and a half of raisins and currants1 a gill of wine1 a nutmeg1 a large spoonful of cinnamon1 half a teaspoonful of clove4 ,add the same measure of cream of tartar and saleratus as in the last receipt1 and in the same way1 and bake the same length of time4 ,to make just frosting enough for either of these two last cakes1 take the whites of four eggs1 if the weather is cold1 three1 if it is warm1 cut them to a stiff froth1 add a pound of finest sugar1 and beat it two hours4 ,add lemon1 rose1 or any essence you prefer1 and a teaspoonful of sifted starch4 ,when the loaf is baked1 lay on the icing with a knife1 and return it to the oven fifteen minutes4 ,washington4 ,to one pound of flour1 put one pound of sugar1 three quarters of a pound of butter1 eight eggs1 two nutmegs1 one pound of raisins1 and one of currants4 ,,raised ,,cakes4 ,commencement4 ,four pounds of flour1 two and a half of sugar1 two of butter1 a small quart of milk1 half a pint of wine1 eight eggs1 two gills of yeast1 two nutmegs1 two teaspoonfuls of cinnamon1 one of clove1 or a little mace4 ,make up the flour1 yeast1 and milk1 exactly like bread1 and when fully light1 add the other ingredients1 and put it into deep pans4 ,if the weather is cool1 let it stand till the next day4 ,when it is again very light1 add one pound of currants and two of raisins2 and bake two hours4 ,this is excellent cake1 and will keep good many weeks4 ,loaf4 ,three pounds of flour1 two of sugar1 one and a half of butter1 two of fruit1 six eggs1 half a pint of yeast1 a gill of wine1 two nutmegs1 a teaspoonful each of cinnamon and clove1 and a little mace4 ,make up the flour and yeast with milk1 just like bread2 when it is very light add all the other ingredients1 except the fruit4 ,put in the eggs without beating1 warm the wine1 and mix the whole very thoroughly4 ,then put it in pans and set it to rise till the next day1 and when light enough to bake1 put in the fruit as directed in the general observations at the beginning of this chapter4 ,another4 ,a pound and a half of flour1 one of sugar1 three quarters of a pound of butter1 a pound of raisins and currants1 four eggs1 a nutmeg1 a glass of wine1 a teaspoonful of cinnamon1 half a one of clove4 ,make up the flour like bread1 with a gill of yeast and new milk warmed4 ,when it is perfectly light1 add the eggs without beating1 and stir all the ingredients together thoroughly4 ,put it into pans1 and when it has risen again1 add the fruit1 and bake it4 ,bread ,cake4 ,five teacups of very light bread dough1 that is wet with milk2 three of sugar1 two of butter1 three or four eggs2 or if they are scarce1 two4 ,mix it thoroughly1 using both hands4 ,flavor it with such spice1 or essence as you prefer1 and then put it into three pans such as you use for cup cake1 and let it stand till perfectly light before you bake it4 ,in winter let it stand in a warm closet1 or some place where it will not become very cold1 and remain till the next day4 ,by the addition of spice1 fruit1 more sugar1 c41 you can make it as rich as you please4 ,another4 ,take two cups of light dough1 a small cup of butter1 a cup and a half of sugar1 one of sour milk1 two and a half of flour1 two eggs1 and a teaspoonful of saleratus4 ,flavor it with nutmeg and cinnamon1 or lemon4 ,let it rise in the pans4 ,another 7plainer74 ,to three cups of light dough1 one of butter1 one and a half of sugar1 one of sour milk1 a heaping cup of flour1 a teaspoonful of saleratus1 and some spice4 ,put the materials together as directed in the last receipt4 ,,cup ,,cakes4 ,the cup used as a measure for the receipts in this book is not the tea-table china cup1 but the common large earthen teacup1 except where a small one is specified2 and the teaspoon used is neither the largest or smallest1 but the medium sized4 ,howard4 ,to ten cups of flour1 put six of sugar1 three of butter1 three of sour milk 7a little warm71 eight eggs1 a glass of wine1 a large teaspoonful of saleratus1 a nutmeg1 a pound of currants1 a pound of raisins4 ,tunbridge4 ,four cups and a half of flour1 three of sugar1 one of butter1 one of cream1 one teaspoonful of saleratus1 six eggs1 spice1 currants1 citron1 and a little wine4 ,bridgeport4 ,to one teacup of butter1 put two of sugar1 three and a half of flour1 four eggs1 one cup of sour milk1 the juice and part of the rind of a lemon1 a small teaspoonful of saleratus and two cups of currants4 ,bake in small pans4 ,superior4 ,one very heaping cup butter1 two and a half of sugar1 four eggs1 four cups of flour1 and one and a half of ground rice1 one and a half of sweet milk1 a nutmeg1 a little grated lemon-rind1 the juice of a lemon squeezed into the milk1 and a teaspoonful of saleratus4 ,barnard4 ,one cup of butter1 three of sugar1 four and a half of flour1 four eggs1 a cup of sour milk1 the juice1 and a little of the rind of a lemon1 a teaspoonful of saleratus4 ,it is a good way to use butter that has been kept a few days in a jar of rose leaves1 for these cup cakes1 and then very little spice is necessary4 ,all delicate soft cake is improved in appearance by sifting a little fine sugar over the top1 just as it goes into the oven4 ,mount ,pleasant4 ,five teacups of flour1 one heaping cup of butter1 two cups and a half of sugar1 one cup of sour milk1 four eggs1 a teaspoonful of saleratus1 one nutmeg4 ,provence4 ,four cups of flour1 one of sugar1 one of butter1 one of sour milk1 one of molasses1 four eggs1 one nutmeg1 one small teaspoonful of saleratus1 and a pound and a half of raisins4 ,composition4 ,a coffee cup of butter 7small measure71 two of sugar1 three of flour1 one and a half of good ground rice1 one of sour milk1 half a nutmeg1 a little essence of lemon1 and a large teaspoonful of saleratus4 ,if you have sour cream1 instead of the milk1 use half a cup of butter4 ,diet ,bread4 ,two cups of sugar1 three and a half of flour1 one of milk1 four eggs1 half a teaspoonful of soda1 a teaspoonful of cream of tartar in the juice of half a lemon4 ,beat the eggs and sugar together1 then add half the milk and flour2 when these are mixed1 the rest of the milk with the half teaspoonful of soda dissolved in it1 the remainder of the flour1 the lemon-juice and cream of tartar2 and last1 a little essence of rose4 ,,sponge ,,cakes4 ,the goodness of all delicate cake1 but specially of sponge1 depends very much upon its being made with fresh eggs4 ,there are several ways of making this cake which all result well4 ,for those who choose not to be cheated of eggs by the use of cream of tartar1 two excellent receipts1 and two different methods of mixing1 are given4 ,two receipts for making it by measure are added1 each of them perfect1 if made right1 and the last one requiring the least possible time and labor4 ,for the old-fashioned sponge cake1 beat the yolks thoroughly1 and the whites to a very stiff froth1 and mix the ingredients thus3 ,stir the sugar and whites together1 then add the yolks1 next the flour1 and last1 the lemon or spice1 or1 ,mix the yolks and whites after they are beaten1 and having stirred the flour and sugar together1 add them1 and the spice4 ,it should then be stirred fast two minutes1 and baked in rather a quick oven4 ,it is made sticky1 and less light by being stirred long4 ,there is no other cake1 the goodness of which depends so much upon care1 and good judgment in baking4 ,lyman4 ,to one pound of flour1 put one and a half of sugar1 fifteen eggs1 the rind of two lemons1 and juice of one1 and a little salt4 ,brooklyn4 ,to three quarters of a pound of flour1 put one and a quarter of sugar1 twelve eggs1 and one lemon1 juice and rind4 ,a little salt4 ,measure4 ,twelve fresh eggs1 three cups of flour1 three of sugar1 a little salt1 and spice or lemon as you prefer4 ,break the eggs together1 and put them without beating into the sugar1 then beat steadily with a smart stroke half an hour1 then stir in the flour1 and bake in rather thick loaves three quarters of an hour4 ,no one but a person having a very strong arm can make this kind of sponge cake well4 ,it is elegant when well made4 ,another4 7,berwick ,sponge47 ,beat six eggs1 yolks and whites together1 two minutes2 add three cups of sugar1 and beat five minutes2 two cups of flour with two teaspoonfuls of cream of tartar1 and beat two minutes2 one cup of cold water1 with one teaspoonful of saleratus dissolved in it1 and beat one minute2 the grated rind1 and half the juice of a lemon1 a little salt and two more cups of flour1 and beat another minute4 ,observe the time exactly1 and bake in rather deep cup cake pans4 ,,various ,,kinds ,,of ,,cake4 ,queen's4 ,one pound of flour1 one of sugar1 half a pound of butter 7that which has lain in a jar of rose-leaves is best71 five eggs1 a gill of wine1 a gill of cream1 a nutmeg1 half a teaspoonful of saleratus1 two pounds of currants1 or chopped raisins4 ,stir the butter and sugar to a cream1 beat the whites and yolks of the eggs separately1 and after they and the flour are also mixed with it1 warm the cream and wine together1 and add them1 then the saleratus1 and last the fruit4 ,frost it1 or sift fine sugar over the top just before it is put into the oven4 ,snow1 or ,bride's4 ,a pound each of flour and sugar1 half a pound of butter1 and the whites of sixteen eggs beaten to a stiff froth4 ,flavor it with rose4 ,federal ,a pound each of butter and sugar1 a pound and two ounces of flour1 a pound of raisins1 five eggs1 a cup of sour cream 7or1 if milk is used instead of cream1 add a quarter of a pound more of butter71 half a nutmeg1 a wineglass of brandy1 and a teaspoonful of saleratus4 ,stir the butter1 sugar1 and nutmeg to a cream1 then add the eggs1 then the cream and saleratus mixed1 next the flour 7a little at a time71 except a handful in which to mix the raisins1 and last1 the brandy and fruit4 ,very delicious for persons who like rich cake4 ,gold4 ,a pound each of flour and sugar1 three quarters of a pound of butter1 the yolks of fourteen eggs1 and the juice and grated rind of two lemons4 ,stir the sugar and butter to a cream1 and add the yolks well beaten1 and strained4 ,then put in the lemon peel1 and the flour 7dried71 and a teaspoonful of saleratus dissolved in a spoonful of hot water4 ,beat it fifteen minutes1 and just before it goes into the oven1 stir in the lemon juice very thoroughly4 ,bake it in a square1 flat pan1 ice it thickly1 and cut it into square pieces4 ,silver4 ,one pound of sugar1 three quarters of a pound of dried flour1 six ounces of butter1 the whites of fourteen eggs4 ,add mace and citron4 ,beat the sugar and butter to a cream1 and add the whites1 cut to a stiff froth1 next the flour1 and then the mace and citron4 ,bake in a pan of the same size as for the golden cake4 ,they are not difficult to make1 and are very beautiful together4 ,jelly-,cake1 or ,washington ,pie4 ,make cup cake1 and when the ingredients are well mixed1 spread it upon round shallow tins1 three table-spoonfuls to each tin4 ,it will bake in ten or fifteen minutes2 then turn it upon a hair sieve1 the under surface uppermost4 ,while it is warm spread upon it raspberry jam1 currant1 or other jelly2 then lay the second sheet of cake upon it1 the under side next to the jelly4 ,if you wish to make several alternate layers of cake and jelly make the sheets of cake very thin2 one large spoonful of the batter will be enough for each tin4 ,white ,mountain4 ,six eggs1 six cups of flour1 three of sugar1 two of butter1 one of milk1 one nutmeg1 one teaspoon of saleratus4 ,to mix it1 stir the butter and sugar to a cream1 beat the whites and yolks of the eggs separately2 add the yolks to the butter and sugar1 next part of the milk and half of the flour1 and the whites1 then the rest of the milk with the saleratus dissolved in it1 and then the remainder of the flour1 and last the grated nutmeg4 ,lemon4 ,a pound each of flour and sugar1 half a pound of butter1 eight eggs1 the rind of one lemon1 and the juice of half of one4 ,rice4 ,weigh nine eggs1 and their weight in sugar1 and the weight of six in ground rice4 ,add a lemon1 and a little salt4 ,a very delicate cake4 ,another4 ,one pound of sugar1 three quarters of a pound of ground rice1 thirteen eggs with the whites of four taken out1 a small teaspoonful of salt4 ,flavor as above1 or with the essence of lemon4 ,pound4 ,a pound each of flour1 sugar1 and butter1 ten eggs1 half a nutmeg1 the juice and part of the rind of a lemon4 ,some persons use only fourteen ounces of butter1 and add a quarter of a teaspoonful of saleratus4 ,cream4 ,stir one teacup of cream1 and two of sugar till well mixed1 add two eggs beaten to a froth1 and a little salt4 ,dissolve a teaspoonful of saleratus in a spoonful or two of milk1 and add it4 ,then1 immediately put in a cup or two of flour1 and some essence of lemon1 or other spice1 and stir it a little4 ,then add flour enough to make it as thick as cup cake2 stir it well eight or ten minutes1 and bake in common cup-cake pans4 ,harrison4 ,to two cups of molasses1 put one of brown sugar1 one of butter1 one of sour cream1 or milk1 a cup of raisins1 and one of currants1 a teaspoonful of powdered clove1 and two 7rather small7 of saleratus4 ,to mix it1 cut the butter in little pieces1 and put into a saucepan with the molasses1 to melt4 ,when the molasses boils up pour it immediately upon three or four cups of flour1 and add the sugar1 and half the cream4 ,stir it well1 then add the saleratus1 the rest of the cream1 the spice1 and flour enough to make it of the consistence of cup cake1 and last1 the fruit4 ,bake in cup-cake pans1 rather slowly4 ,all cake containing molasses is more liable to burn than that which has none4 ,,cream ,,cakes1 ,,cookies1 ,,wafers1 ,,kisses1 ,,jumbles1 ,,gingerbread1 ,,etc4 ,the eggs for these articles1 except for the wafers1 need not be broken separately1 but yolks and whites may be added without beating1 after the sugar and butter have been stirred4 ,when all has been well beaten together eight or ten minutes1 add part of the flour1 then the saleratus and spice or ginger2 and then place the pan upon a table1 and work in flour enough to enable you to handle it without its sticking4 ,dough for cookies or gingerbread1 is much more easily and neatly rolled out and stamped the day after it is made1 than on the same day4 ,in cold weather1 set it when made where it will not become hard1 or else bring it into a warm room an hour or two before it is to be rolled out4 ,cookies should be about as thick as the end of your little finger2 gingerbread half as thick4 ,these things bake very quickly1 and should be carefully attended to4 ,sugar gingerbread should be cut up as it lies in the pan1 before it has time to cool1 and laid upon a sieve4 ,it cannot be cut after it is cold without being very much broken4 ,cream ,cakes4 ,a pint of water1 half a pound of butter1 three quarters of a pound of flour1 and ten eggs4 ,boil the water1 melt the butter in it1 stir in the flour dry while it boils2 when it is cool1 add a teaspoonful of saleratus1 and the eggs well beaten4 ,drop the mixture on buttered tins with a table-spoon1 and bake twenty minutes4 ,to make the inside1 take one cup of flour1 two cups of sugar1 one quart of milk1 and four eggs4 ,beat the flour1 sugar1 and eggs together1 and stir into the boiling milk4 ,when the mixture is sufficiently scalded1 season it with lemon4 ,when the cakes are cool1 cut them open and add the cream4 ,cookies4 ,to one teacup of butter1 three of sugar1 half a cup of milk or cream1 three eggs1 one small teaspoonful of saleratus1 and flour to make it rather stiff4 ,another4 ,seven teacups of flour1 three of sugar1 two of butter1 one of milk or cream1 one nutmeg1 three eggs1 one large teaspoonful of saleratus4 ,wafers4 ,one cup of butter1 two of sugar1 six of flour1 half a cup of new milk1 three eggs1 half a nutmeg1 a few drops of essence of lemon1 and one teaspoonful of saleratus4 ,roll the dough thin1 then take it up and sift a little white sugar upon the board1 and lay it down upon the sugar and make it very thin4 ,then cut it in rounds1 and with a wide knife take them from the board and turn them over upon the baking pan1 so that the sugared side will be uppermost4 ,bake five or six minutes4 ,kisses4 ,beat the whites of nine fresh eggs to a stiff froth1 then mix with it fifteen spoonfuls of finest white sugar1 and five or six drops of essence of lemon4 ,drop them on paper with a teaspoon1 sift sugar over them1 and bake them in a slow oven4 ,cocoanut ,drops4 ,grate a cocoanut1 and weigh it1 then add half the weight of powdered sugar1 and the white of one egg cut to a stiff froth4 ,stir the ingredients together1 then drop the mixture with a dessert spoon upon buttered white paper1 or tin sheets1 and sift sugar over them4 ,bake in a slow oven fifteen minutes4 ,fruit ,jumbles4 ,a pound and a quarter of flour1 a pound of sugar1 three quarters of a pound of butter1 five eggs1 a quarter of a pound of currants1 a gill or small teacup of milk1 half a teaspoonful of saleratus1 half a wine-glass of wine4 ,drop them on tins with a spoon1 and bake in rather a quick oven4 ,hard ,sugar ,gingerbread4 ,two cups of butter1 four of sugar1 two eggs1 a cup and a half of milk1 two teaspoonfuls of ginger1 and two of saleratus4 ,flour to make rather a stiff dough4 ,another 7very plain74 ,ten ounces of butter1 twenty ounces of sugar1 a cup and a half of milk1 four teaspoonfuls of ginger1 one large teaspoonful of saleratus1 a few drops of essence of rose1 or half a cup of rose-water2 in which case omit the half cup of milk4 ,soft ,sugar ,gingerbread4 ,two pounds of flour1 one of butter1 one and a half of sugar1 seven eggs1 half a gill of rose-water or wine4 ,to be baked in such pans as are used for cup cake4 ,this keeps good a long time1 and is very nice4 ,another 7without eggs74 ,one pound of butter1 two of sugar1 three of flour1 a pint of milk1 a large spoonful of ginger1 two teaspoonfuls of cream of tartar mixed in the flour1 and one teaspoonful of saleratus4 ,stir the butter and sugar to a cream1 then add half of the milk1 and a large part of the flour2 then the remainder of the milk having the saleratus dissolved in it1 and the rest of the flour4 ,make half the quantity for a small family4 ,bake it in cup-cake pans4 ,ginger ,crackers4 ,a pint of molasses1 two cups of butter1 one and a half of sugar1 one teaspoonful of saleratus1 and two of ginger2 add flour enough to make it easy to roll out4 ,stir the butter and sugar together1 boil the molasses and pour it into the pan1 and stir steadily until the butter and sugar are melted1 then put in a few handfuls of flour1 and add the saleratus4 ,stir it a few minutes1 and then work in all the flour4 ,to be rolled very thin1 and baked but a few minutes4 ,new ,york ,ginger ,snaps4 ,half a pound each of butter and sugar1 two and a half pounds of flour1 a pint of molasses1 a teaspoonful of saleratus1 caraway seeds1 or ginger4 ,mix it just like the ginger crackers1 and bake them thin4 ,soft ,molasses ,gingerbread4 ,for three pints of flour1 allow a pint of molasses1 a pint of sour milk1 or butter-milk1 a gill of butter1 half a gill of nice drippings1 three teaspoonfuls of ginger1 two of saleratus1 and a very little salt4 ,to mix it1 boil the molasses with the butter and shortening cut up in it1 and pour it hot upon the flour4 ,stir it a little1 and then add the sour milk with the saleratus and ginger4 ,stir it well4 ,gingerbread is as much better for being thoroughly beaten1 as any other cake4 ,you can make it rather more delicate by using butter only1 adding a gill of brown sugar1 and substituting cinnamon and clove instead of ginger4 ,on the other hand1 very good gingerbread is made by omitting the butter1 and using shortening instead1 and cold water or cider in place of the sour milk4 ,a teaspoonful of salt is necessary where the butter is omitted4 ,hard ,molasses ,gingerbread4 ,a half a pint of molasses1 a gill of butter1 half a gill of nice drippings1 half a gill of sour milk1 two teaspoonfuls of saleratus1 and the same of ginger4 ,melt the butter1 drippings1 and molasses together1 and pour hot upon a quart of flour2 add the ginger and saleratus1 and when well mixed add more flour until it can be handled without sticking4 ,then roll it out about as thick as the little finger1 stamp or mark it1 and bake it in shallow iron or tin pans4 ,bake it in a moderate heat4 ,when done1 cut it up before you take it out of the pans1 as it cannot be done after it is cold without crumbling the edges4 ,if you prefer to have it thin1 and cut into rounds like cookies1 it is a very good way4 ,by omitting the sour milk and adding a cup of sugar1 a rather nicer gingerbread is made4 ,another4 ,melt one cup of butter in two of molasses1 pour it hot upon a quart of flour2 dissolve one teaspoonful of saleratus in a little hot water and add it4 ,put in flour enough to roll it out neatly4 ,make it very thin1 cut it in rounds1 and bake it quick4 ,these cakes are very crisp1 and keep so in a tin chest4 ,,fried ,,cakes4 ,on ,frying ,cakes4 ,to have fried cakes good1 it is necessary that the fat should be of the right heat4 ,when it is hot enough1 it will cease to bubble1 and be perfectly still4 ,it is best to try it with a little bit of the cake to be fried4 ,if the heat is right1 the dough will rise in a few seconds to the top1 and occasion a bubbling in the fat2 it will swell1 and the under-side quickly become brown4 ,it should then be turned over4 ,cakes should be turned two or three times4 ,the time necessary to fry them1 depends on their thickness2 if about as thick as the little finger1 they will be done in seven or eight minutes4 ,it is best to break open one1 in order to judge4 ,when done1 drain them well with a skimmer4 ,if the fat is too hot1 the outside will be burned before the centre is cooked at all2 if too cool1 they will become fat-soaked1 which makes them very unhealthy and disagreeable4 ,the fire must be carefully regulated4 ,a person who fries cakes must attend to nothing else2 the cakes1 the fat1 and the fire will occupy every minute4 ,the use of many eggs prevents cakes from absorbing much fat4 ,but they can be so made without eggs1 as not to take up much fat4 ,crullers4 ,to two pounds of flour1 put three quarters of a pound of sugar1 half a pound of butter1 nine eggs1 mace1 and rose-water unless the butter has been kept in rose leaves4 ,another4 ,to six teacups of flour1 put two of sugar1 half a one of butter1 half a one of cream1 eight eggs1 one nutmeg2 or if more convenient1 nine eggs1 no cream1 and a full cup of butter4 ,another 7plainer1 but very good74 ,to a pint of warm milk1 put two spoonfuls of lard1 and three of butter cut into little bits4 ,beat four eggs and five heaping spoonfuls of sugar together1 and stir into the milk4 ,grate in a nutmeg1 put in a very heaping teaspoonful of saleratus1 and knead in flour enough to roll out4 ,cream of ,tartar4 ,make them precisely like the cream of tartar biscuit 7see page #cd71 with the addition of five spoonfuls of sugar1 half a nutmeg1 one egg1 and a small piece more of butter4 ,raised ,doughnuts4 ,boil a quart of milk1 and rub smooth in a little cold milk a large gill of ground rice2 when the milk boils up1 stir in the rice and a little salt4 ,let it boil till it thickens1 stirring it two or three times4 ,pour it1 hot1 upon a quart of flour2 when cool enough1 add a gill of yeast1 and flour enough to make it stiff as bread4 ,knead it a great deal4 ,let it rise over night1 and when very light1 work in three quarters of a pound of butter1 a pound and a half of sugar beaten in five eggs1 and add nutmeg and lemon1 juice and rind4 ,let it rise again1 and then roll out and fry it4 ,light bread dough1 which is wet with milk1 may be made into plain1 or rich dough-nuts1 as preferred1 with very little trouble4 ,prepare the dough as directed in the receipt for rusk1 and add two or three eggs1 if convenient4 ,it is not necessary4 ,fried ,biscuit4 ,work a piece of batter the size of an egg into a large pint of light bread dough4 ,when it has risen again1 roll it very thin1 cut it into circles or squares1 and fry them for breakfast4 ,eat them with salt1 or with cider and sugar4 ,all crullers and dough-nuts are much more healthful fried in clarified drippings of roast meat1 than in lard2 and it is1 besides1 good economy4 ,,on ,,making ,,pastry4 ,the flour1 as in making bread or cake1 should be sifted4 ,the best-looking pastry is made with lard1 but it is not so healthy or good1 as that which is made with half or two thirds butter4 ,whichever you use1 rub a third of it into the flour1 but do not try to rub out every lump2 the less the hands are used the better4 ,add cold water2 in summer1 ice water4 ,if your crust is shortened wholly with lard1 allow a teaspoonful of salt to a pound 7or quart7 of flour1 and a small teaspoonful of saleratus to every three pounds4 ,sprinkle the salt into the flour1 and dissolve the saleratus in the water4 ,if butter only or chiefly is used1 omit the saleratus4 ,when you have put in the water1 stir it quickly1 rather stiff1 with a knife4 ,do not mould it2 it will make it tough2 but when it is barely stirred together1 put it on the board1 roll it out1 lay thin shavings of butter on every part1 sprinkle a little flour over it1 and roll it out again1 then lay on butter as before4 ,to avoid much handling of the crust1 roll it so thin that all the butter will be taken up by two or three times rolling in4 ,when it is all rolled in1 fold up the crust in a long roll1 and double it1 laying the ends together2 then lay it aside1 and cut from it for each pie4 ,in rolling out for the plates press the pin equally1 so as to make all parts of the same thickness1 and as nearly circular as possible4 ,have the plates ready buttered1 or greased with lard1 lay in the crust1 and see that all parts touch the plate4 ,take the dish up on the palm of the left hand1 and with the right trim the edges1 holding the knife under and aslant1 and so cut the crust that the edge of the dish will be perfectly covered4 ,people differ in regard to the proper thickness of pie-crust4 ,a pie in which the fruit constitutes one third of the thickness1 and the two crusts the other two thirds1 although it may look more elegant1 is neither so healthful or good as one made with thinner crust and plenty of fruit4 ,some fruit requires thicker crust than others2 for apple1 peach1 and pumpkin it should be thin as a common earthen plate2 for juicy fruits1 such as berries1 cherries1 currants1 plums1 and for mince1 it should be a little thicker4 ,lay some of the trimmings round the rim of the plate to make the edge of the pie handsome1 and put the rest by themselves1 and when there are enough1 roll them out for an under-crust4 ,in making cherries1 currants1 c41 into pies1 use deep dishes1 and be careful not to fill them even full1 as the syrup will boil over1 and thus1 much of the richness of the pie be lost4 ,there is one way effectually to prevent the loss of syrup4 ,after you have laid in the fruit1 or mince1 and rolled out the upper-crust1 wet the rim of the under-crust all around with cold water not omitting a single spot1 if you do the syrup will escape at that spot1 and sprinkle a very little flour upon it1 lay the trimming upon the rim1 wet and flour that in the same manner1 then lay the upper-crust immediately over1 and press it down gently upon the rim4 ,the flour and water act as a paste to fasten the crusts together4 ,trim the edge as before1 and prick the top eight or ten times with a fork4 ,this is necessary for the escape of the steam1 and without it1 the closing of the edge will not avail to keep in the syrup4 ,it is a good way to invert a teacup in the centre of a juicy fruit-pie1 as in making an oyster-pie4 ,a clammy lower-crust is neither good or digestible4 ,therefore never fill pies made of moist materials until just before putting them into the oven4 ,squash pies1 cocoanut1 and ,marlborough puddings1 c41 should not be filled until the last minute1 and mince and stewed apple should only stand long enough for the upper-crust to be laid on4 ,pie-crust becomes yellow from standing long before being baked2 therefore1 delay rolling out the upper-crust for any kind of pies until the oven is nearly ready4 ,pastry should be baked in a quick oven1 to be light1 and be slightly browned to be healthy4 ,when you bake pumpkin and similar kinds of pies1 if you have the least doubt whether the crust is well done1 set the dishes a few minutes on embers1 or the top of a cooking stove4 ,this sort of pies requires nearly an hour to bake2 more1 if the dishes are very deep4 ,when done enough1 the top will be gently swelled all over1 and in moving1 tremble like jelly2 if not done1 the middle will look like a thick liquid4 ,most pies require an hour to bake2 those made of stewed apple or cranberry1 three quarters of an hour4 ,much depends on the kind of oven used4 ,it is difficult to make flaky crust in warm weather4 ,but cooling the butter and water with ice1 and having the pastry-table in the cellar1 will insure tolerable success4 ,there is hardly another article of food in which so much is sacrificed to appearance as in pastry4 ,everybody likes a light crust1 a little brown1 and not excessively rich1 better than one that is half butter or lard1 and baked white4 ,cherries should not be stewed or stoned for pies4 ,apples1 after they are pared1 cut1 and cored1 should be washed4 ,steam pumpkin and squash1 or stew it with very little water4 ,meat for pies must not be chopped till after it is cold4 ,after a little practice and observation1 it will be just as well to omit weighing the materials for pastry4 ,one very heaping handful of flour will make a common-sized pie2 not1 however1 allowing for the flour to be used in rolling the paste4 ,when all the pies but the last one are made1 scrape the remains of crust from the moulding-board and the rolling-pin1 and add any parings of edges that you have1 work them together1 and use for the under-crust4 ,for almost all kinds of pies1 good brown sugar is nice enough4 ,the ,havana is seldom clean4 ,the ,porto-,rico and ,santa ,cruz are considered the best4 ,the ,new ,orleans is very sweet4 ,the very early apples1 when used for pies or sauce1 should not be pared1 as the greatest part of the richness of the fruit1 at that season1 is in the skin4 ,some kinds are so delicate1 that when stewed1 the skin is entirely absorbed in the pulp1 so as not to be visible1 and the color1 if it is red1 is beautifully diffused through the whole mass4 ,rich ,puff ,paste4 ,for a pound and a half of flour1 take one pound of butter2 divide it into three parts1 and reserve a third of the flour for use in rolling in two parts4 ,rub one third of the butter into the flour1 add water enough just to make it a stiff dough1 then roll it out1 and put in the rest of the butter as directed above4 ,a plainer ,paste4 ,three pounds 7or quarts7 of flour1 half a pound of lard1 and a pound of butter4 ,good common ,pie-crust4 ,allow one heaping handful of flour for a pie1 and a table-spoonful of lard or butter for each handful4 ,bread-dough ,pie-crust4 ,take very light dough and roll in shavings of butter three times1 using as little flour as you can4 ,potatoe-crust4 ,boil six good-sized mealy potatoes1 and mash them fine2 add salt1 a spoonful of butter and two of water while they are hot4 ,then work in flour enough for making a paste to roll out1 or put in two or three spoonfuls of cream1 and no butter or water4 ,this is a good crust for pot-pies or dumplings4 ,,pies4 ,of ,stewed ,apple4 ,stew the apple with water enough to prevent its burning2 sweeten and flavor it to your taste1 and1 while it is hot1 add butter in the proportion of a dessert spoonful to a quart of apple4 ,the spices most appropriate are nutmeg and lemon1 cinnamon and orange4 ,two kinds are enough2 one does very well4 ,when you have laid the under crust in the plate1 roll out the upper one1 so that it may be laid on the moment the apple is put in1 as the under crust will be clammy if the pie is not put immediately into the oven4 ,another 7without an upper crust74 ,pare and quarter fourteen or eighteen fair sour apples1 weigh them1 and make a syrup of the same weight of sugar and a little water4 ,grate off the outside of a lemon and set it aside2 take out the seeds1 cut up the inside1 and put it into the syrup4 ,when the syrup is boiled clear1 lay in half of the apples and boil them1 but not till they are very soft4 ,take them out carefully1 and lay them separately on a dish1 so as not to break them4 ,stew the rest of the apples1 and when they are taken out1 boil the syrup a little while longer4 ,have ready three or four medium sized deep plates1 with a nice paste in them4 ,if any of the apple is broken or stewed soft1 lay that into the middle of the plate1 then put the quarters around in regular tiers1 one above another1 so as to form a sort of half sphere or pyramid1 then sprinkle the grated lemon over the top1 and pour on some of the syrup4 ,bake in a quick oven half an hour4 ,when they are taken out1 sift fine sugar over the top4 ,of uncooked ,apples4 ,to eat immediately1 the following is excellent4 ,lay the slices into the plate upon an under crust2 fill it quite full2 sprinkle the rim with a little flour1 to prevent the upper crust from adhering to the under one4 ,bake forty minutes1 or till the apple is tender1 and then slide off the upper crust and add a small bit of butter1 some nutmeg or lemon1 and sugar to your taste4 ,mix them well with the apple with a silver spoon1 and return the upper crust to its place4 ,another4 ,the other method is to lay the apples into a deep dish with an under crust1 and for a large family1 no matter how large a dish is used2 grate a whole or half nutmeg over1 according to the size of the pie1 or if you have a fresh orange1 cut small the peel of half a one1 and sprinkle in with the apple2 add a few sticks of cinnamon1 a few little bits of butter1 and lastly1 put on as much sugar as your judgment directs4 ,cover it1 and close the edge1 so that the syrup will not escape4 ,bake from an hour and a half to two hours4 ,another 7sweetened with molasses74 ,make a plain crust1 and line a deep dish2 fill it with sliced apples1 grate a good deal of nutmeg over them1 and lay on two or three thin shavings of butter4 ,then pour over a teacupful or two of good molasses1 according to the size of the pie2 lay on the upper crust1 and close it so that the syrup cannot escape4 ,bake it two hours and a half4 ,for directions how to make a pie of ,dried ,apples1 see the receipt for stewing them4 ,whortleberry4 ,fill the dish not quite even full1 and to each pie of the size of a large soup plate1 add four large spoonfuls of sugar2 7for blackberries and blueberries1 five74 ,dredge a very little flour over the fruit before you lay on the upper crust4 ,close the edge with special care4 ,cherry4 ,the common red cherry makes the best pie4 ,bake it in a deep dish4 ,use sugar in the proportion directed for blackberries4 ,all cherries1 except the very sweet ones1 are good for pies4 ,cranberry4 ,take the sauce as prepared to eat with meat2 grate a little nutmeg over it1 put three or four thin shavings of butter on it1 and then lay on the upper crust4 ,if not sweet enough1 add more sugar4 ,make it without an upper crust1 if you prefer1 and lay very narrow strips across diagonally4 ,green ,currants and ,gooseberries4 ,these require a great deal of sugar1 at least two thirds as much in measure as of fruit4 ,currant pies should be made in a deep plate or a pudding dish1 and with an upper crust4 ,gooseberries should be stewed like cranberries1 sweetened to suit the taste1 and laid upon the under crust1 with strips placed diagonally across the top1 as directed for the cranberry tarts4 ,currants that are almost ripe make a nice pie1 and require the same measure of sugar as blackberries4 ,lemon4 ,make a nice paste1 and lay into two medium-sized plates2 then prepare the following mixture4 ,to the juice1 and grated rind of one lemon1 made very sweet with white sugar1 add three well-beaten eggs1 and a piece of butter half the size of an egg1 melted4 ,stir these ingredients together1 then add a pint of rich milk1 or thin cream1 stirring very fast4 ,fill the plates and bake immediately4 ,another4 ,an egg1 a lemon1 and a cup of sugar prepared as directed in the last receipt2 then add half a cup of water1 and two small crackers1 pounded and sifted4 ,bake in a plate1 with a paste4 ,rich ,mince4 ,to one beef's tongue1 allow a pound of suet1 a pound of currants1 another of raisins1 a pound and a quarter of sugar1 half a pound of citron1 eight large apples1 a quart of wine or boiled cider1 salt1 a nutmeg1 cinnamon1 cloves1 the juice and pulp of a lemon1 and the rind chopped fine4 ,let the meat be chopped very fine1 then add the apples and chop them fine also4 ,put the sugar into the cider or wine1 and just boil it up so as to skim off the top2 let it stand a few minutes1 and then pour it off into a pan containing all the other ingredients4 ,be careful1 in pouring it1 not to disturb any sediment there may be from the sugar4 ,use loaf sugar if you choose4 ,another 7not as rich74 ,chop the meat1 apples1 and suet separately1 and then measure the ingredients thus3 three bowls of meat1 three of apple1 one of suet1 one of citron cut small1 two of raisins1 four of sugar1 one of molasses1 one of vinegar1 one of some kind of syrup 7quince or peach71 or wine instead1 if you prefer4 ,add powdered clove1 nutmeg and cinnamon to suit the taste4 ,temperance4 ,boil five pounds of meat in water enough to have one quart when it is done2 chop the meat very fine when it is cold1 and add a quarter of a pound of suet1 or salt pork1 three pounds and a half of sugar1 three of chopped apple1 two and a half of box raisins and one of ,sultana raisins1 one of citron1 and a pint of syrup of preserved peach1 quince1 or both2 or any other syrup you may have2 add salt1 nutmeg1 and powdered clove4 ,to mix the ingredients1 remove the fat from the juice of the meat and put it into a kettle with the apple1 sugar1 raisins1 and citron1 and let them boil a few minutes2 if froth rises1 take it off2 have the meat ready in a pan mixed with the spices1 pour the mixture boiling hot upon it1 and stir it together2 add1 if you choose1 the juice and pulp of three lemons4 ,this process cooks the ingredients so thoroughly that1 if you prefer1 you can bake the paste first and then fill the dishes2 and if you choose to reserve part of it1 it will keep in a cool place several weeks4 ,very ,plain4 ,these may be made of almost any cheap pieces of meat1 boiled till tender2 add suet or salt pork chopped very fine1 half or two thirds as much apple as meat2 sugar and spices to your taste4 ,if mince pies are eaten cold it is better to use salt pork than suet4 ,a lemon1 and a little syrup of sweetmeats will greatly improve them4 ,clove is the most important spice4 ,without ,suet4 ,boil up a quart of good brown sugar in three pints of cider2 set it off1 and after a few minutes take off the scum2 then put in a pint of chopped meat1 a quart of chopped apple1 and four large crackers pounded and sifted4 ,add a grated nutmeg1 a large teaspoonful of powdered clove1 and any other spice you prefer4 ,make the mixture more sweet if you choose4 ,boil it again four or five minutes4 ,this will not keep so long as mince which contains no cracker4 ,without ,meat4 ,to twelve apples chopped fine1 add six beaten eggs1 and a half pint of cream4 ,put in spice1 sugar1 raisins or currants just as you would for meat mince pies4 ,another4 ,a cup of molasses1 a cup of sugar1 half a cup of vinegar1 and half a cup of butter1 boiled up together for a minute4 ,then add three crackers pounded and sifted1 a half a pint of chopped raisins1 two beaten eggs1 and spice to suit the taste4 ,peach4 ,if the peaches are dried1 stew them first in a little water2 if fresh1 pare them1 but do not take out the stones4 ,make the pie in a large deep dish1 and close the edge well1 to prevent the escape of the syrup4 ,the free-stones are best1 because most tender2 the cling-stones require long cooking4 ,rhubarb4 ,peel the stalks1 and cut them into pieces about an inch long2 lay them in a soft cloth in order to absorb some of the juice1 as the quantity is very great4 ,put them in a sauce-pan and stew gently2 add sugar enough to make it sweet as you wish1 but no water2 cover close4 ,be careful not to stew it so long as to break the pieces4 ,lay it into dishes for the table1 and having baked your paste of the right size1 lay it over4 ,some persons prefer the rhubarb without spice4 ,if any is used1 it should be the rind of a lemon4 ,rhubarb tarts are good made1 like the gooseberry1 with a lower crust1 and strips laid across the top4 ,squash or ,pumpkin4 ,to a pint and a gill of strained squash1 put three gills of sugar1 three eggs1 two crackers1 pounded and sifted 7or four eggs without the crackers71 a teaspoonful of salt1 one nutmeg1 a dessert spoonful of powdered cinnamon1 or some essence of lemon1 a teaspoonful of ginger1 and a table-spoonful of butter1 melted in a quart of milk4 ,boil the milk4 ,to mix it1 stir the spice and salt into the strained squash first1 then add the cracker1 and sugar1 and when these are mixed1 pour in half the milk1 and when this is well stirred1 add the remainder1 and lastly the eggs1 which should be thoroughly beaten4 ,if you make up two quarts of milk1 use five eggs1 and five pounded crackers1 and double the other ingredients4 ,another4 ,six eggs1 eight table-spoonfuls of strained squash1 one quart of boiled milk1 a little salt1 two table-spoonfuls of rose-water1 a lemon 7juice and rind71 sugar to your taste1 a spoonful of butter melted4 ,grate nutmeg over the top4 ,mix the ingredients as directed in the last receipt4 ,the mode of making pumpkin puddings or pies1 may be almost endlessly varied4 ,they are very good without eggs1 substituting a little more pumpkin and three crackers pounded and sifted1 to a quart of milk2 omitting rose-water1 use cinnamon and a very little ginger4 ,when you have only one or two eggs to a quart1 use two crackers4 ,puffs4 ,make a rich paste of a quart of flour2 after you have rubbed in part of the butter1 cut the white of an egg to a stiff froth2 reserve half a spoonful of it1 and stir the rest1 and the water into the flour with a knife2 then proceed to roll in the remainder of the butter in the usual way4 ,cut rounds in the paste of the size you wish to have them1 and twice as many as you intend to have of puffs4 ,then cut out of half of them1 a small round in the centre1 so as to leave a circular rim of crust4 ,take up these rims with a wide-bladed knife1 and lay them upon the large rounds so as to form a raised edge1 and with the knife lay them1 thus prepared1 on tin sheets1 or a nice sheet-iron pan4 ,take a feather1 and lightly brush the edges with a little of the reserved white of egg4 ,this will make them brown handsomely4 ,bake them in a quick oven4 ,bake also the small rounds which were cut out from the rims4 ,when all are baked1 put raspberry jam1 quince1 currant1 or lemon jelly in the puffs and lay the small rounds over it4 ,some people like them best1 without covering the jelly4 ,to make lemon jelly for the purpose1 beat one egg and a cup of sugar together2 when well mixed1 add the juice of a lemon1 and then two table-spoonfuls of cold water4 ,put the mixture in a shallow dish1 set it on the stove1 and stir it steadily1 until it thickens1 then take it off immediately4 ,be careful it does not boil4 ,when it is cool1 put it into the puffs4 ,,directions ,,about ,,puddings4 ,the eggs for all sorts of puddings in which they are used1 should be well beaten1 and then strained4 ,if hot milk is used1 the eggs should be added after all the other ingredients4 ,milk for pumpkin1 squash1 cocoanut1 tapioca1 ground rice1 sago1 arrow-root1 and sweet potato puddings1 should be boiled2 for bread and plum puddings also1 unless the bread is soaked in milk over night4 ,when suet is used in puddings1 it should be chopped fine as possible4 ,in making batter puddings1 but a small portion of the milk should be put to the flour at first1 as it will be difficult to stir out the little lumps1 if the whole quantity is mixed together at once4 ,after the flour is stirred smooth1 in a part of the milk1 add the eggs not beaten1 and beat the mixture well2 then add the remainder of the milk1 and stir all together till equally mixed4 ,a flour pudding is much lighter1 when the materials are all beaten together1 than if the eggs are done separately4 ,when berries or cherries are to be used1 put them in last4 ,a batter pudding1 with berries1 requires at least a third more flour than one without4 ,for cherry pudding but a small addition of flour is needed4 ,a buttered earthen bowl1 with a cloth tied up close over it1 is a very good thing in which to boil a pudding or dumpling2 but some persons think they are lighter boiled in a cloth4 ,a large square of thick tow or hemp cloth does very well2 but if a bag is preferred1 it should be so cut that the bottom will be several inches narrower than the top1 and the corners rounded4 ,the seam should be stitched close with a coarse thread on one side1 and then turned and stitched again on the other1 in order to secure the pudding from the water4 ,when used1 let the seam be outside4 ,a strong twine1 a yard long1 should be sewed at the middle to the seam1 about three inches from the top of the bag4 ,when the bag is to be used1 wring it in cold water1 and sprinkle the inside thick with flour1#g and lay it in a dish2 pour in the batter and tie up the bag quickly1 drawing the string as tight as possible4 ,allow a little room for the pudding to swell4 7,an ,indian pudding made with cold milk1 swells more than any other47 ,lay it immediately into the boiling pot1 and after ten minutes1 turn it over to prevent the flour from settling on one side4 ,if there is fruit in the pudding1 it should be turned three or four times during the first half hour4 ,keep it covered by adding water from the tea-kettle if necessary1 and be careful that it boils steadily4 ,if it does not1 the pudding will be watery4 ,when you take it up1 plunge it for a moment in a pan of cold water2 then pour off the water1 untie the twine1 and gently lay back the top of the bag4 ,have a dish ready1 and turn the pudding out upon it4 ,a batter pudding without berries cooks very nicely in a tin pudding pan1 set upright in a kettle of boiling water4 #g ,some persons prefer to spread the inside with butter and then flour it4 ,perhaps this method excludes the water most effectually4 ,either way does well4 ,always butter the dish in which a pudding is to be baked4 ,to cut a boiled pudding without making it heavy1 lay the knife1 first one side and then the other1 upon it1 long enough to warm the blade4 ,if these directions seem needlessly minute1 it should be remembered that those things which seem perfectly obvious to the experienced1 are often very perplexing to the uninitiated4 ,elegant ,pudding ,sauce4 ,to four large spoonfuls of fine white sugar1 put two of butter1 one of flour1 and stir them together to a cream in an earthen dish4 ,cut the white of an egg to a stiff froth1 and add it2 then pour into the dish a gill of boiling water1 stirring the mixture very fast4 ,put it into the sauce tureen and add essence of lemon1 or rose1 or grate nutmeg over the top as you prefer4 ,a ,plainer ,sauce4 ,to three large spoonfuls of clean brown sugar1 put rather more than one spoonful of butter1 and half a one of flour2 stir all together in an earthen dish until white1 then add a gill of boiling water1 and stir it steadily till it is all melted1 then set it upon the coals long enough just to boil up4 ,add rose-water1 a few drops of lemon juice1 or a spoonful of boiled cider4 ,cold ,sauce4 ,take the same measure of butter and sugar as given in either of the above receipts1 and stir them to a cream4 ,omit the flour2 but add the white of egg4 ,sour ,cream ,sauce4 ,put together a cup of sugar and a cup and a half of thick sour cream4 ,stir the mixture five or six minutes1 then put it into a sauce tureen and grate nutmeg over it4 ,this sauce is specially appropriate for ,indian puddings1 baked or boiled1 and for the boiled suet puddings4 ,apple ,pudding4 ,to a quart of stewed sour apple1 put while it is hot1 a piece of butter the size of an egg1 and sugar enough to make it quite sweet4 ,beat it several minutes in order to mix it thoroughly4 ,beat four eggs and stir into it1 add lemon or any essence you choose4 ,butter a cold dish thick1 with cold#h butter1 and strew the bottom and sides with cracker crumbs1 or very fine bread crumbs2 then pour in the mixture1 sift plenty of the cracker crumbs on the top1 grate a little nutmeg upon it1 and sprinkle it with sifted sugar4 ,bake forty or fifty minutes in one dish1 or half an hour in two4 ,it is as good cold1 the second day1 as when first baked4 ,it is an improvement to eat it with cream4 #h ,in all cases1 where the sides of a dish are to be strewed with crumbs1 both the dish and the butter should be cold4 ,another 7,marlborough74 ,make a nice paste and lay into your dishes4 ,take one quart of strained apple1 one quart of sugar1 eight eggs1 three nutmegs1 a pint of cream1 a quarter of a pound of butter1 a fresh lemon1 pulp and juice1 and the rind grated4 ,if you have no cream1 milk will do1 but it should be boiled1 and half a pound of butter1 instead of one quarter1 melted into it4 ,the apples should be very sour4 ,this will fill six deep dishes or soup plates4 ,bake three quarters of an hour4 ,another 7,pemberton74 ,to six large1 sour apples1 put a pint of cream1 an ounce of butter1 six eggs1 one lemon1 sugar to the taste4 ,to be prepared exactly in the same way as the ,marlborough pudding4 ,almond4 ,blanch 7that is1 peel off the brown skin7 of five bitter1 and ten sweet almonds2 to do this1 easily1 pour boiling water on them1 then pound them fine in a mortar4 ,set a pail with a quart of rich milk into a kettle of hot water2 when it boils1 put in the almonds4 ,mix two and a half table-spoonfuls of ground rice smooth1 with a large tumbler of milk1 and stir it in4 ,boil it half an hour1 stirring it often2 then add the yolks of three eggs beaten with half a coffee cup of fine sugar1 and in about a minute take the pail from the kettle1 and stir in another half cup of sugar4 ,pour it into a dish and set it away to cool4 ,cut the whites of the eggs1 and a large spoonful of fine sugar to a stiff froth1 drop them on the top with a large spoon1 and set the pudding into the oven till the top is brown4 ,to be eaten cold4 ,baked ,batter4 ,allow a pint of cold milk1 four table-spoonfuls of flour1 two eggs1 and a little salt4 ,stir the flour smooth in a part of the milk1 then put in the eggs without first beating1 and beat them well with the mixed flour4 ,then add the remainder of the milk1 and the salt1 and when well stirred together1 pour it into a buttered dish1 and bake it half an hour4 ,when it is done1 the whole top will have risen up4 ,so long as there is a little sunken spot in the centre1 it is not baked enough4 ,make a cold or melted sauce as you prefer4 ,this makes an ample pudding for a family of four4 ,a flour pudding will not be light unless it is put into the oven immediately on being made4 ,boiled ,batter4 ,use the very same proportions2 butter a tin pudding-pan having a close cover1 and put in the mixture2 set it immediately into a kettle of boiling water4 ,see that the water comes up high enough around it to cook the pudding1 but so that it will not boil quite up to the top4 ,if it boils away1 add more hot water4 ,another4 ,to a quart of milk put six eggs1 eight spoonfuls of flour1 and a teaspoonful of salt4 ,to be boiled two hours4 ,if you wish to make a nice addition to your dinner on short notice1 prepare this batter1 and butter little cups that hold about a gill1 fill them three quarters full1 and bake in the stove4 ,they will bake in fifteen minutes4 ,they should be turned out upon a dish1 and be eaten with sauce4 ,such a pudding requires forty minutes to bake in one dish4 ,rye ,batter4 ,to a pint of cold milk1 put three heaping spoonfuls of sifted rye meal1 a little salt1 and three eggs4 ,boil it an hour and a half in a buttered bowl with the cloth tied very tight over it4 ,the bowl should be of a size to allow a very little for swelling4 ,bird's ,nest4 ,for a pint of cold milk allow three eggs1 five spoonfuls of flour1 six medium sized1 fair apples1 and a small teaspoonful of salt4 ,pare the apples1 and take out the cores2 arrange them in a buttered dish that will just receive them 7one in the centre and five around it74 ,wet the flour smooth in part of the milk1 then add the eggs and beat all together a few minutes2 then put in the salt1 and the rest of the milk4 ,stir it well and pour it into the dish of apples4 ,bake it an hour1 and make a melted sauce4 ,for a large family make double measure1 but bake it in two dishes1 as the centre apples of a large dish will not cook as quickly1 as those around the edge4 ,bread4 ,take nice pieces of light bread1 break them up1 and put a small pint bowl full into a quart of milk2 set it in a tin pail or brown dish on the back part of the stove or range1 where it will heat very gradually1 and let it stand an hour or more4 ,when the bread is soft enough to be made fine with a spoon1 just boil it up2 set it off1 and stir in a large teaspoonful of butter1 a little salt1 and from two to four beaten eggs4 ,bake it an hour4 ,make a sauce for it4 ,to be eaten without sauce1 put in twice the measure of butter1 beat the eggs with a cup of nice brown sugar1 a teaspoonful of cinnamon1 and half as much powdered clove4 ,bread and ,butter4 ,cut five slices of light bread across the loaf1 very thin2 spread them thick with butter2 cut the slices in two or four parts2 butter a dish and lay them in with a few dried currants between each slice4 ,lay them so that the top will be even1 and not quite as high as the dish2 pour over them a quart of custard made with boiled milk1 and five or six eggs1 and flavored with peach and nutmeg4 ,it will bake in less than an hour4 ,some persons prefer to toast the bread4 ,cottage4 ,one teacup of sweet milk1 three of flour1 one coffee-cup of brown sugar1 one egg1 one table-spoonful of butter1 half a teaspoonful of saleratus4 ,melt the butter4 ,dissolve the saleratus in a little of the milk1 and stir it in after the other ingredients are mixed4 ,bake half an hour4 ,to be eaten with sweet sauce4 ,another 7more rich74 ,one teacup of sugar1 three table-spoonfuls of melted butter1 one egg1 one teacup of milk1 two heaping cups of flour1 a teaspoonful of saleratus or soda1 and two of cream of tartar4 ,if it is made with sour milk1 the cream of tartar is to be left out4 ,cocoanut4 ,grate a cocoanut1 and save the milk4 ,boil a quart of milk and pour upon it2 add five eggs1 with a coffee-cup of sugar beaten in them1 an ounce of butter1 two table-spoonfuls of rose-water1 a little salt4 ,if you have cream and plenty of eggs1 make it of cream instead of milk1 and add three more eggs1 and any essence or spice you choose1 and bake in one dish nearly an hour2 or make a nice paste1 and bake it in three deep plates like squash pies1 forty minutes4 ,cracker4 ,to a pint of boiled milk1 put four crackers1 pounded and sifted1 three eggs1 and a small teaspoonful of salt4 ,add whortleberries if convenient1 and in that case1 half of another cracker4 ,make a sweet sauce4 ,bake half an hour1 or forty minutes4 ,the same mixture made with cold milk is a nice pudding boiled an hour and a half4 ,another4 ,take the same proportions as in the previous receipt1 of crackers1 milk1 and eggs2 and add a cup of sugar1 a table-spoonful of butter1 cinnamon1 a very little clove1 and a cup of chopped raisins1 and eat it with a sauce1 or without4 ,it is good cold4 ,farina4 ,two table-spoonfuls of farina1 a pint of milk1 two eggs1 a small cup of sugar1 and a half teaspoonful of salt2 flavor with lemon or nutmeg4 ,to mix it1 set the milk in a pail into a kettle of hot water4 ,when the top of the milk foams up1 stir in the farina gradually1 and add the salt4 ,let it remain in the kettle ten or fifteen minutes1 and stir it repeatedly4 ,take the pail from the kettle1 beat the eggs and sugar together1 and stir them in2 add the essence1 and pour the mixture into a buttered dish4 ,bake half an hour or forty minutes4 ,no sauce is necessary4 ,potato4 ,weigh two pounds of good potatoes1 after they are pared2 boil them1 and when done1 dry them2 then pound them well in the kettle with a pestle4 ,while they are still hot1 add half a pound of sugar and half a pound of butter1 which have been previously stirred together to a cream2 and last1 and a little at a time1 seven eggs1 a glass of wine1 and spice to your taste4 ,bake with or without a paste4 ,omit the wine if you prefer1 both in this1 and the next receipt1 and use lemon-juice4 ,another4 ,to half a pound of boiled potato1 rolled or pounded1 put two ounces of butter1 two eggs1 half a gill of cream1 one table-spoonful of white wine1 sugar to your taste1 and a very little salt4 ,beat it to a froth1 and bake with or without a paste4 ,if it is wanted more rich1 add almonds and another egg4 ,sweet ,potato4 ,boil the potatoes and rub them through a sieve2 add eggs1 milk1 sugar1 and spice precisely as for squash pies1 only making the mixture a very little thicker with the potato4 ,bake in a deep dish with a paste1 or without if preferred4 ,sweet ,potato ,pone4 ,pare and grate several sweet potatoes1 and to three pounds of grated potato add two of sugar1 twelve eggs1 a little more than three pints of milk1 the juice and grated rind of a lemon1 a quarter of a pound of butter 7melted71 a table-spoonful of rose-water1 a nutmeg1 a little cinnamon and mace1 a teaspoonful of salt4 ,mix thoroughly together and bake in deep pans two hours4 ,it is usually eaten cold1 as cake4 ,plum4 ,a pound of bread or six pounded crackers1 one quart of milk1 six eggs1 a large spoonful of flour1 a teacup of sugar1 one nutmeg1 a teaspoonful of cinnamon1 half a one of powdered clove1 a piece of butter the size of an egg1 the same quantity of chopped suet1 and a pound of raisins4 ,boil the milk4 ,it is very well to soak the bread in the milk over night2 then the entire crust becomes soft1 and mixes well with the other ingredients4 ,these puddings are served with a rich sauce1 if eaten warm1 but are excellent cold1 cut up like cake4 ,people that are subject to a great deal of uninvited company1 find it convenient in cold weather to bake half a dozen at once4 ,they will keep several weeks1 and when one is to be used1 it may be loosened from the dish by a knife passed around it1 and a little hot water be poured in round the edge4 ,it should then be covered close1 and set for half an hour into the stove or oven4 ,another4 ,soak a pound of soft bread in a quart of boiled milk till it can easily be strained through a coarse hair sieve2 then add seven eggs1 two gills of cream1 a quarter of a pound of butter 7melted71 a gill of rose-water1 or some extract of rose1 a little cinnamon or nutmeg1 and a pound of raisins4 ,for a small family1 bake it in two dishes1 an hour2 and reserve one for another day4 ,to warm it1 see the directions in the last receipt4 ,rice4 ,boil a teacupful of rice in two teacups of water4 ,when it has swelled so as to absorb the water1 add a quart of milk and five or six peach leaves1 and boil it until the rice is perfectly soft4 ,take it from the fire1 remove the peach leaves1 add a small piece of butter1 a little salt1 and three or four eggs1 beaten with a teacup of sugar4 ,put it into a buttered dish1 grate nutmeg over the top1 and bake three quarters of an hour4 ,most people prefer this pudding cold4 ,another 7,white ,top74 ,prepare the same measures of rice and milk1 and in the same way as in the last receipt4 ,boil the rice very slowly after the milk is added1 so that it may become very soft1 and not get burned4 ,break six eggs1 the yolks and whites separate2 beat the yolks with a large cup of white sugar2 and stir them1 with salt1 and a small bit of butter into the rice and milk4 ,then return the kettle to the fire two or three minutes1 and see that it does not burn4 ,then put the mixture into a buttered dish1 and cut the six whites and two large spoonfuls of fine sugar to a stiff froth4 ,flavor the froth with lemon1 lay it over the pudding in folds like a turban1 and set it into the oven long enough to brown the top4 ,ten minutes will be sufficient4 ,ground ,rice4 ,to a teacup of ground rice1 allow a quart and a gill of milk1 six eggs1 a heaping teacup of sugar1 a piece of butter the size of a small nut1 one teaspoonful of salt1 and any spice you prefer4 ,rose-water and nutmeg are generally considered best4 ,bake it from three quarters to one hour4 ,the milk should be boiled1 and the ground rice wet with a part of it reserved for the purpose4 ,when the milk boils up1 stir in the rice2 mix it thoroughly with the milk1 then let it boil up one or two minutes4 ,when it has become a little thick1 take it off1 put in the butter and salt1 add the eggs and sugar1 and last of all1 the spice4 ,bake it in one dish1 in a moderately hot oven1 an hour4 ,if your family is small1 bake it in two dishes1 forty minutes4 ,it is quite as good the second day as the first4 ,sago4 ,a pint of milk1 a table-spoonful and a half of pearl sago1 two eggs1 two large spoonfuls of sugar1 and half a teaspoon of salt4 ,wash the sago in warm1 but not hot water1 twice2 then put it with the milk into a pail and set it into a kettle of hot water4 ,stir it very often1 as it swells fast1 and will else lie in a compact mass at the bottom4 ,when it has boiled two or three minutes1 take the pail from the kettle1 add the salt1 and the eggs beaten with the sugar4 ,flavor it with vanilla or a few drops of essence of lemon1 put it into a dish1 and grate nutmeg over it4 ,set it immediately into the oven1 and bake it about three quarters of an hour4 ,if you make a quart of milk1 three eggs answer very well4 ,it should then bake an hour4 ,with this number of eggs1 the sago settles a little4 ,to have it equally diffused take five eggs4 ,squash1 or ,pumpkin4 ,a pint of milk1 a large coffee-cup of strained pumpkin or squash1 two eggs1 three large spoonfuls of sugar1 a teaspoonful of butter1 a little salt1 a small teaspoonful of cinnamon1 half as much ginger1 and some nutmeg4 ,to prepare it--first1 stir the cinnamon and ginger into the squash1 as1 if they are added after the milk1 they will float dry on the top2 add salt1 then the eggs beaten with the sugar2 boil the milk and melt the butter in it1 and add it slowly to the other ingredients1 stirring fast meantime4 ,butter a cold dish with cold butter1 and sprinkle the bottom and sides with sifted cracker1 pour in the mixture1 grate nutmeg over the top and then sprinkle it with pounded cracker1 sift white sugar over1 and bake it forty minutes4 ,to make a more economical pudding1 use the same measure of milk1 squash1 sugar1 ginger1 and cinnamon1 with but one egg4 ,stir a pounded and sifted cracker into the squash1 before the boiled milk is added2 simply butter a dish in the usual way2 omit the nutmeg and also the sugar and cracker on the top4 ,the receipt for squash pies 7see page #ga7 is a very nice rule for a pudding2 omit the paste1 and substitute the cracker crumbs in the dish4 ,such puddings1 when made with a quart of milk1 should be baked in two dishes1 because if baked in one1 the edges become too dry1 before the centre is cooked4 ,tapioca4 ,to a quart of milk1 put two thirds of a cup of tapioca1 five or six eggs1 a dessert spoonful of butter1 a cup of sugar1 a teaspoonful of salt1 and flavor with lemon1 nutmeg1 or extract of rose4 ,do not wash the tapioca1 as the fine powder is the nicest part2 but pick it over carefully1 and soak it over night in half of the milk4 ,if you have not done this1 and need the pudding for dinner1 it will soak in cold water 7twice as much water as tapioca7 in two or three hours4 ,boil it in the milk1 set into a kettle of hot water2 stir it often1 beat the eggs and sugar thoroughly1 together2 stir them and all the other ingredients into the milk while it is yet hot4 ,if the pudding is put immediately in the oven1 it will bake in three quarters of an hour1 or a little less4 ,three eggs to a quart of milk will make a very good tapioca pudding4 ,illustration3 ,decorative flourish ,,puddings ,,without ,,eggs4 ,berry4 ,to a quart of washed whortleberries1 put a pint of flour in which you have put a small teaspoonful of salt4 ,add a very little water4 ,that which is upon the berries will be nearly enough4 ,boil it two hours in a cloth tied close1 allowing no room to swell4 ,to be eaten with melted sauce4 ,another4 ,a pint of berries1 a pint of flour1 a pint of sour milk1 a teaspoonful of salt1 and one of saleratus4 ,boil it two hours4 ,all boiled fruit puddings should be turned often in the pot1 to prevent the fruit from settling on one side4 ,make a sweet sauce4 ,baked ,indian4 ,boil a pint of milk1 and set it off from the fire4 ,then stir in a large teacup of ,indian meal1 a cup of finely chopped suet1 half a cup of white flour1 the same of molasses1 and a teaspoonful each of salt1 ginger1 and cinnamon4 ,grease thick a deep fire-proof patty pan1 or a brown earthen one with a small top1 such as are made for baking beans1 and pour in the mixture2 then stir in half a pint of cold milk4 ,bake it in a moderate heat two hours4 ,if you object to using suet1 substitute two eggs well beaten4 ,an excellent sauce for this1 and all kinds of ,indian pudding1 is made by mixing sour cream and sugar1 seasoned with nutmeg4 ,the modern ovens do not bake this kind of pudding as well as a brick oven4 ,another 7with ,sweet ,apples74 ,pare twelve sweet apples and slice them1 or take out the cores with a tap-borer4 ,stir up a pudding of a quart of milk1 and almost a quart of ,indian meal2 the measure may be filled quite full by using a spoonful or two of wheat flour4 ,add some salt1 a teacup of molasses1 and a little chopped suet4 ,the milk should be boiled1 and after it is taken from the fire1 the meal and other ingredients stirred in4 ,then pour the whole over the apples4 ,bake three hours4 ,boiled ,plum4 ,put to a quart of boiled milk twelve pounded crackers1 a quarter of a pound of suet1 a pound of currants1 half a pound of raisins1 a little salt1 and a teacup of molasses4 ,steam in a pudding-pan1 or boil it three hours and a half in a cloth or buttered bowl4 ,to be eaten with sauce4 ,railroad4 ,one cup of molasses1 one of sweet milk1 one of suet or of salt pork chopped fine2 four cups of flour1 one teaspoonful of saleratus1 and if suet is used1 one of salt1 one cup of chopped raisins1 one of currants4 ,warm the molasses and stir the saleratus into it2 mix the suet or pork with the flour1 then stir all together1 and steam it four hours1 according to the directions for ,steamed ,brown ,bread 7see page #ca74 ,make a melted sauce1 or the sour cream sauce4 ,rice4 ,wash a small coffee-cup of rice and put it into three pints of milk over night4 ,in the morning add a piece of butter half as large as an egg1 a teacup of sugar1 a little salt1 cinnamon1 or nutmeg4 ,bake very slowly two hours and a half in a stove or brick oven4 ,after it has become hot enough to melt the butter1 but not to brown the top1 stir it 7without moving the dish if you can7 from the bottom4 ,if raisins are to be used1 put them in now4 ,they add much to the richness of the pudding4 ,it is a very good pudding for so plain a kind1 and is very little trouble4 ,for a ,sunday dinner1 where a cooking stove is used1 it is very convenient1 as it employs but a few minutes to prepare it in the morning4 ,sago4 ,wash six table-spoonfuls of pearl sago and put it to soak in a large pint of warm water4 ,pare six good-sized1 mellow1 sour apples1 and remove the cores with a tap-borer4 ,wash them1 butter a deep pudding dish1 and lay them in1 with the open end up4 ,measure a teacup of sugar1 fill the holes with it1 and then grate half a nutmeg over the apples4 ,dissolve a little salt and the rest of the sugar1 in the water with the sago2 pour two thirds of the mixture over the apples1 and set the dish in the oven or stove4 ,after one hour take it out1 pour the remainder of the sago and water into the dish1 and press the apples down gently without breaking them4 ,see that none of the sago lies above the water4 ,return the dish to the oven and bake it another hour4 ,it is to be eaten with sugar and milk1 or cream1 and is a very delicate and healthful pudding4 ,salem4 ,three coffee-cups of flour1 one of milk1 one of chopped raisins1 one of suet or salt pork chopped very fine1 two thirds of a cup of molasses1 a small teaspoonful of powdered cloves1 half a nutmeg1 a teaspoonful of saleratus1 and if suet is used instead of pork1 a little salt4 ,warm the molasses and dissolve the saleratus in it1 mix the suet1 flour1 and raisins1 then put all the ingredients together4 ,boil or steam it four hours4 ,make a melted sauce4 ,suet4 ,a pint of suet chopped very fine1 a pint of chopped apples1 two gills of milk1 a gill of molasses1 a large teaspoonful of salt1 and flour enough to make it rather stiff4 ,boil it four hours4 ,this1 and the last before it1 should be boiled in a close tin pail or pudding pan1 in a kettle of water4 ,such a pudding as this is too hearty to be eaten after meat1 and is substantial enough to constitute a dinner4 ,,dumplings1 ,,flummeries1 ,,and ,,other ,,inexpensive ,,articles ,,for ,,dessert4 ,apple ,dumplings 7boiled74 ,the best and most healthful crust for them is made like cream tartar biscuit1 or with potatoes1 according to the directions under the head of ,pastry4 ,it is better to make one or two large dumplings1 than many small ones2 because in drawing up the crust1 there must necessarily be folds which1 when boiled1 are thick2 and thus1 in small dumplings1 the proportion of crust to apple1 is too great4 ,make a large crust and let the middle be nearly a third of an inch thick2 but roll the edges thin1 for the reason above mentioned4 ,wring a thick1 square cloth in water1 sprinkle it with flour1 and lay it into a deep dish2 lay the crust into it1 and fill it with sliced apples2 put the crust together and draw up the cloth around it4 ,tie it tight with a strong twine or tape1 allowing no room for it to swell1 and be sure to draw the string so close that the water cannot soak in4 ,boil a dumpling holding three pints of cut apple1 two hours4 ,when taken out of the pot1 plunge it for a moment into cold water1 then untie it and turn it out into a dish4 ,eat with cold sauce1 or butter and sugar4 ,molasses and butter boiled together make a very good sauce for apple dumplings4 ,the process of boiling molasses takes away1 in some degree1 its strong taste2 and improves it for this purpose1 and for making gingerbread4 ,all boiled dumplings and puddings should be put into boiling water4 ,some persons prefer to boil dumplings in a buttered bowl1 with a cloth tied close over it4 ,this is a very good way4 ,steamed4 ,fill a tin pudding pan or pail three quarters with sour1 sliced apples1 lay upon the top a plain crust about an inch thick4 ,a piece of light bread dough1 with a little butter rolled into it1 or a crust made like cream of tartar biscuit1 is better than pie crust for this purpose4 ,see that there is room for the dough to swell4 ,shut the lid close1 and set it on the top of the stove or range1 an hour and a half before dinner time4 ,if the apple juice boils over1 move the pan to a cooler part of the stove4 ,make a sauce1 or use instead1 butter and sugar4 ,baked4 ,pare large1 fair apples1 and take out the cores1 lay each one into a piece of plain pie crust1 just large enough to cover it4 ,fill the centre of the apple with brown sugar1 and add a little cinnamon1 or small strips of fresh orange peel4 ,close the crust over the apple1 and lay them1 with the smooth side up1 into a deep1 buttered dish1 in which they can be set on the table4 ,bake them in a stove an hour and a half4 ,if1 after an hour1 you find that the syrup begins to harden in the bottom of the dish1 put in half a gill of hot water4 ,make a cold1 or melted sauce as you choose4 ,blackberry 7baked or steamed74 ,put a small cup of berries and two teaspoonfuls of sugar into a crust large enough to contain them4 ,to close the crust well1 dip your fingers in water and then in flour1 and thus paste the folds together4 ,lay as many dumplings as you wish to have into a deep patty-pan1 because blackberries are a very juicy fruit4 ,bake them an hour and a quarter in a moderate heat4 ,make a cold sauce for them4 ,to steam them1 put the fruit and crust into a tin pudding pan1 exactly like steamed apple dumpling4 ,roley ,poley4 ,make a potato crust1 or a paste of light bread1 with butter rolled in1 or one of cream tartar biscuit1 as you prefer2 roll it narrow and long1 about a third of an inch thick2 spread it with raspberry jam or apple sauce2 take care that this does not come too near the edge of the crust2 roll it up and close the ends and side as tight as possible1 to keep the sauce from coming out and the water from soaking it4 ,sew it up in a cloth1 and boil it an hour and a half or two hours1 according to its size4 ,make a sauce4 ,the quart measure used in the following articles1 and throughout this book1 is the beer quart1 except where a small quart is specified4 ,in cooking such dishes as those which immediately follow1 the milk should always1 as in making custards1 be boiled in a pail set into a kettle of hot water4 ,they are much more delicate than when it is boiled in a saucepan2 and then there is no danger of its being burned4 ,potato ,starch ,flummery4 ,to one quart of boiled milk1 put four beaten eggs and four spoonfuls of potato starch1 wet in a little milk4 ,add the starch and a little salt first2 then the eggs1 and boil the whole a minute more4 ,take it up in a mould and eat it with sauce4 ,boil a few peach leaves in the milk if you like the flavor4 ,ground ,rice4 ,measure a quart of milk1 and then take out two cupfuls4 ,set the remainder into a kettle of hot water2 then wet a teacupful of ground rice1 and a teaspoonful of salt1 with the reserved cold milk4 ,when that which is in the kettle boils1 add the ground rice mixture gradually1 and continue to stir it1 until it is well scalded1 else it will be lumpy1 or lie compactly at the bottom4 ,let it remain in the kettle eight or ten minutes1 and stir it now and then4 ,just before you take it up1 stir in a large table-spoonful of dry ground rice1 and as soon as that is well mixed take the pail from the water-kettle1 and put the mixture into a bowl1 or blanc-mange mould1 wet in cold water4 ,if it is of the right consistency1 it will turn out in good shape in fifteen or twenty minutes4 ,to be eaten like blanc-mange with sugar and milk or cream4 ,it is nice cold1 and if it is made for the next day1 a half a spoonful less of dry rice will be enough4 ,it should be only stiff enough to retain the shape4 ,for this and all similar milk preparations1 peach leaves are better than any spice4 ,boil in the milk three or four fresh leaves from the tree4 ,remember to take them out before you stir in the rice4 ,if you put in too many1 they will give a strong flavor to the article4 ,experience will teach how many to use4 ,farina4 ,set a pail containing a quart of milk into a kettle of boiling water4 ,put in a few pieces of stick-cinnamon4 ,when the milk boils1 take out the cinnamon and add a teaspoonful of salt1 and stir in1 very gradually1 four table-spoonfuls of dry farina2 beat out the lumps1 and stir it often during the first ten minutes1 then leave it to boil half an hour or more1 remembering to stir it repeatedly during that time4 ,put it in a mould till the next day4 ,serve it as blanc-mange4 ,made thin1 like gruel1 it is excellent food for young children4 ,tapioca4 ,soak a cup of tapioca in a pint of cold water over night2 then boil it in a pint of milk with a little salt4 ,add any essence you choose4 ,it is very good without4 ,serve it warm1 and use sugar and cream4 ,sago ,apple4 ,wash a table-spoonful and a half of pearl sago1 and put it into a teacup of cold water to soak4 ,pare and slice very thin two fair sour apples1 and boil them very soft in a teacup of water2 then add the sago and water with half a teaspoonful of salt1 and stir it every minute or two4 ,boil it till the sago and apple are perfectly mixed1 then add a large spoonful of white sugar1 and boil it a minute more4 ,set it off and add lemon 7the essence or juice as you prefer74 ,put it in a mould1 and serve it like blanc-mange4 ,this is a very good article for an invalid1 leaving out the essence4 ,the same preparation of sago1 and two or three table-spoonfuls of currant jelly dissolved in it instead of the apple1 is very pretty1 and good4 ,,sweet ,,dishes4 ,in making blanc-mange1 custards1 ice-creams1 c41 do not boil the milk in a sauce-pan1 but set it1 in a tin pail1 into a kettle of boiling water4 ,the milk does not rise1 when boiled thus1 as it does in a sauce-pan1 but when the top is covered with foam1 it boils enough4 ,in making ice cream1 it is an improvement to churn the cream until it becomes frothy1 before adding the other ingredients4 ,apple ,island4 ,stew apple enough to make a quart1 strain it through a sieve1 sweeten it with fine white sugar1 and flavor it with lemon or rose4 ,beat the whites of six eggs to a hard froth1 and stir into the apple slowly2 but do not do this till just before it is to be served4 ,the apples should be stewed with as little water as possible4 ,put it into a glass dish4 ,serve a nice boiled custard1 made of the yolks of the eggs1 to eat with it4 ,apple ,snow4 ,put twelve large apples1 without paring1 into cold water enough to stew them4 ,boil them slowly2 when they are very soft strain them through a sieve2 beat the whites of twelve eggs to a stiff froth1 then add to them half a pound of fine white sugar1 and when these are well mixed1 add the apple1 and beat all together1 until white as snow4 ,then lay it in the centre of a deep dish1 heap it high as you can1 and pour around it a nice boiled custard made of a quart of milk1 and eight of the yolks of the eggs4 ,floating ,island4 ,put the juice of two lemons1 the whites of two eggs1 three spoonfuls of currant jelly1 and a gill and a half of fine sugar together and beat to a stiff froth2 then put it into the middle of the dish1 dress it with sweetmeats1 and just before it is served1 pour into the dish cream enough to float it4 ,arrow-root ,blanc-mange4 ,to three large spoonfuls of pure ,jamaica arrow-root1 a quart of milk1 a large spoonful of fine sugar1 a spoonful of rose-water1 and a little salt4 ,reserve a gill of milk to wet the arrow-root1 and boil the rest4 ,when it boils up1 stir in the arrow-root1 and boil it up again a minute or two2 add the sugar1 salt1 and rose-water1 and put it into the mould4 ,isinglass ,blanc-mange4 ,wash an ounce and a half of calf's-foot isinglass1 and put it into a quart of milk over night4 ,in the morning add three peach leaves1 and boil it1 slowly1 twenty minutes or half an hour4 ,strain it into a dish upon a small teacupful of fine sugar4 ,if it is to be served soon1 add two or three beaten eggs while it is hot4 ,put it into the mould and set in a cool place4 ,in hot weather this should be made over night if wanted at dinner the next day1 as it hardens slowly4 ,calf's ,foot ,blanc-mange4 ,put four calf's feet into four quarts of water2 boil it away to one quart1 strain it1 and set it aside4 ,when cool1 remove all the fat1 and in cutting the jelly out of the pan1 take care to avoid the sediment4 ,put to it a quart of new milk1 and sweeten it with fine sugar4 ,if you season it with cinnamon or lemon peel1 put it in before boiling2 if with rose or peach-water1 afterwards2 or1 if you choose1 boil peach leaves in it4 ,boil it ten minutes1 strain it through a fine sieve into a pitcher1 and stir it till nearly cold4 ,then put it into moulds4 ,gelatine ,blanc-mange4 ,allow a quart of milk4 ,take a quarter of a paper of ,english gelatine1 and put it into a gill of the milk to soften4 ,in a quarter of an hour1 set the remainder of the milk in a tin pail into a kettle of hot water1 with a few sticks of cinnamon in it4 ,when the milk boils 7or foams up7 add a small teaspoon of salt1 and stir in the cold milk and gelatine4 ,stir it steadily a few minutes1 till the particles of gelatine are dissolved1 then put it into moulds4 ,if lemon or some other essence is preferred to the cinnamon1 add it after the pail is taken out of the hot water4 ,a beaten egg is an improvement4 ,moss ,blanc-mange4 ,in making this blanc-mange as little moss should be used as will suffice to harden the milk4 ,if the moss is old1 more is necessary than if it is fresh4 ,allow half a teacupful for a quart of milk4 ,wash it1 and put it in soak over night2 in the morning1 tie it up in a piece of muslin1 and boil it in the milk1 with sticks of cinnamon1 the rind of a lemon1 or peach leaves4 ,boil it gently twenty minutes or half an hour4 ,then put in half a salt-spoonful of salt1 strain it upon a large spoonful of crushed sugar1 and put it into a mould immediately1 as it soon begins to harden4 ,eat it with sugar and milk or cream4 ,charlotte ,russe4 ,make a boiled custard of a pint of milk and four eggs2 season it with vanilla1 or any essence you prefer2 make it very sweet1 and set it away to cool4 ,put a half an ounce of isinglass or ,english gelatine into a gill of milk where it will become warm4 ,when the gelatine is dissolved1 pour it into a pint of rich cream1 and whip it to complete froth4 ,when the custard is cold1 stir it gently into the whip4 ,line a mould that holds a quart with thin slices of sponge cake1 or with sponge fingers1 pour the mixture into it1 and set it in a cold place4 ,calf's-foot ,jelly4 ,scald four calf's feet only enough to take off the hair1 7more will extract the juices74 ,clean them nicely4 ,when this is done1 put them into five quarts of water and boil them until the water is half wasted2 strain and set it away till the next day1 then take off the fat and remove the jelly1 being careful not to disturb the sediment2 put the jelly into a sauce-pan with sugar1 wine1 and lemon juice and rind to your taste4 ,beat the whites and shells of five eggs1 stir them in1 and set it on the coals1 but do not stir it after it begins to warm4 ,boil it twenty minutes1 then add one teacupful of cold water and boil five minutes longer2 set off the saucepan1 and let it stand covered close half an hour4 ,it will thus become so clear that it will need to run through the jelly bag but once4 ,another 7made of ,english ,gelatine74 ,to one of the papers of gelatine containing an ounce and a half1 put a pint of cold water2 after fifteen minutes1 add a quart of boiling water1 and stir till the gelatine is dissolved4 ,then add a coffee-cup of sugar1 the juice of a lemon1 and the grated rind1 or any other spice or essence you prefer1 and just boil it up a minute4 ,if the jelly is for an invalid1 and wine is a part of the appropriate regimen1 omit the lemon and spices1 and add two gills of wine1 after it is boiled4 ,the gelatine is so pure1 that the jelly need not be passed through a jelly-bag4 ,this will keep several weeks in winter1 and is convenient for persons who are in the habit of providing little delicacies for the sick4 ,almond ,custards4 ,blanch and beat in a marble mortar1 with two spoonfuls of rose-water1 a quarter of a pound of almonds2 beat the yolks of four eggs with two table-spoonfuls of sugar1 mix the almonds with the eggs and sugar1 and then add the whole to a pint of cream1 set into a kettle of hot water in a pail4 ,stir it steadily till it boils4 ,serve in little cups4 ,boiled ,custards4 ,put a quart of milk into a tin pail or a pitcher that holds two quarts2 set it into a kettle of hot water4 ,tin is better than earthen1 because it heats so much quicker4 ,put in a few sticks of cinnamon1 or three peach leaves4 ,when the milk foams up as if nearly boiling1 stir in six eggs which have been beaten1 with two spoonfuls of white sugar2 stir it every instant1 until it appears to thicken a little4 ,then take out the pail1 and pour the custard immediately into a cold pitcher1 because the heat of the pail will cook the part of the custard that touches it1 too much1 so that it will curdle4 ,this is a very easy way of making custards1 and none can be better4 ,but in order to have them good1 you must attend to nothing else until they are finished4 ,you may make them as rich as you choose4 ,a pint of milk1 a pint of cream1 and eight eggs will make them rich enough for any epicure4 ,so1 on the other hand1 they are very good with three or four eggs only to a quart of milk1 and no cream4 ,another 7good1 and very simple74 ,boil a quart of milk in the way directed in the preceding receipt1 excepting one gill2 beat three or four eggs with three spoonfuls of fine sugar2 wet three teaspoonfuls of arrow-root in the reserved gill of milk1 then mix the beaten eggs and arrow-root together1 and add a little salt4 ,when the milk in the pail boils1 stir them in1 and continue to stir a minute or two1 till the custard thickens4 ,then take the pail to the table and pour the custard into china cups 7as glass will crack71 or else into a cold pitcher4 ,use what seasoning you please4 ,the old fashion of using cinnamon is economical and very good4 ,boil some pieces of cinnamon a few minutes only1 in two or three spoonfuls of water4 ,put some of this into the custard1 and put what is left into a vial for another time4 ,the ,sandwich ,island arrow-root is as good as the ,bermuda for such purposes1 and costs a third less4 ,another 7still more economical74 ,put a quart of milk1 excepting two gills1 to boil in a kettle of water2 with the reserved milk mix three large spoonfuls of flour till it is entirely smooth2 add a little salt1 and when the milk boils stir it in4 ,let the mixture remain in the boiling kettle half an hour1 or if most convenient1 still longer1 while you attend to other things2 but remember to stir it often4 ,beat one or two eggs with two or three spoonfuls of sugar1 and stir in4 ,then take the pail to the table1 and when the custard has stood a few minutes to cool1 add any essence you prefer4 ,baked ,custards4 ,boil the milk with a stick of cinnamon in it1 then set it off from the fire1 and while it cools a very little1 beat 7for a quart of milk7 five or six eggs1 with three large spoonfuls of fine sugar2 then stir the milk and eggs together1 and pour into custard-cups1 or into a single dish that is large enough4 ,if you bake in a brick oven1 it is a good way to set custard1 in cups1 into it1 after the bread and other things have been baked4 ,they will become hard in a few hours1 and be very delicate4 ,if you bake in a stove1 or range oven1 it is best to use a dish1 and bake it in a very moderate heat1 else it will turn1 in part1 to whey4 ,,directions ,,for ,,making ,,ices4 ,mix equal quantities of coarse salt and ice chopped small2 set the freezer containing the cream into a firkin1 and put in the ice and salt2 let it come up well around the freezer4 ,turn and shake the freezer steadily at first1 and nearly all the time until the cream is entirely frozen4 ,scrape the cream down often from the sides with a knife4 ,when the ice and salt melt1 do not pour off any of it1 unless there is danger of its getting into the freezer2 it takes half an hour to freeze a quart of cream2 and sometimes longer4 ,a tin pail which will hold twice the measure of the cream1 answers a good purpose1 if you do not own a freezer4 ,in winter1 use snow instead of ice4 ,several nice receipts for ice-creams will be given under this head1 but a common custard1 made of rich milk1 two or three eggs1 and a little arrow-root1 and seasoned with lemon or vanilla1 makes an excellent ice-cream4 ,a rich ,ice-cream4 ,squeeze a dozen lemons1 and strain the juice upon as much fine sugar as it will absorb2 pour three quarts of cream into it very slowly1 stirring very fast all the time4 ,another4 ,a quart of new milk1 a quart of cream1 a pint of sugar1 three eggs1 a large spoonful of arrow-root or ground rice1 a piece of cinnamon4 ,boil the milk with the cinnamon in it2 when it boils up1 stir in the arrow-root or ground rice1 wet with a little milk2 set it off the fire1 stir in the cream1 the sugar and eggs4 ,the eggs should be beaten a good deal1 and then beaten several minutes in the cream before being put into the boiled milk2 add vanilla or lemon as you prefer4 ,another 7simple1 but very good74 ,heat a quart of milk quite hot1 but do not let it boil2 add the yolks of four eggs1 beaten1 with a large coffee-cup of fine sugar1 and flavor with lemon or vanilla4 ,,fruit ,,ices4 ,apricot4 ,pare1 stone1 and scald twelve ripe apricots2 then bruise them in a marble mortar4 ,then stir half a pound of fine sugar into a pint of cream2 add the apricots and strain through a hair sieve4 ,freeze and put it into moulds4 ,peaches would be a good substitute for the apricots1 using1 if they are large1 nine1 instead of twelve4 ,strawberry or ,raspberry4 ,bruise a pint of raspberries1 or strawberries1 with two large spoonfuls of fine sugar2 add a quart of cream1 and strain through a sieve1 and freeze it4 ,if you have no cream1 boil a spoonful of arrow-root in a quart of milk1 and1 if you like1 beat up one egg and stir into it4 ,currant4 ,take a gill of fresh currant juice1 make it very sweet1 and stir in half a pint of cream and freeze it4 ,in the winter1 or when fresh currants are not to be had1 beat a teaspoonful and a half of currant jelly with the juice of one lemon1 sweetened1 and put to it half a pint of cream4 ,lemon4 ,having squeezed your lemons1 add sugar enough to the juice to make it quite sweet1 and about a third as much water as to make lemonade2 strain it1 and then freeze it4 ,imperial ,cream4 ,boil a quart of cream with the thin rind of a lemon2 then stir it till nearly cold2 have ready1 in the dish in which it is to be served1 the juice of three lemons1 strained1 with as much sugar as will sweeten the cream2 pour the cream into the dish1 from a teapot or pitcher1 holding it high and moving it about so as to mix thoroughly with the juice4 ,it should be made six hours before being served4 ,eat with sweetmeats1 apple island1 or apple-pie4 ,snow ,cream4 ,to a quart of cream add the whites of three eggs1 cut to a stiff froth1 four spoonfuls of sweet wine1 sugar to your taste1 and a little essence of lemon1 or the grated rind2 whip it to a froth1 and serve in a glass dish4 ,if you have not a whisk such as is made expressly to whip cream1 it can be easily1 though not as quickly done1 with a spoon4 ,after the materials are mixed1 beat them1 not over and over like the yolks of eggs1 but back and forth1 keeping the spoon below the surface2 and as fast as the froth forms1 take it off and lay it into the dish1 or glasses1 for the table4 ,it will not return to the liquid state4 ,if it were to stand several days it would become crisped in the form in which it was left4 ,wine ,custard4 ,beat the yolks of three eggs with two spoonfuls of crushed sugar1 and cut the whites to a stiff froth2 put them into the dish which is to go to the table1 and add a quart of milk1 and a few drops of peach or rose-water1 and when these are well mixed1 stir in a spoonful and a half of rennet wine4 ,in cold weather1 the milk should be warmed a little2 in warm weather it is not necessary4 ,it should be immediately set where it will not be disturbed4 ,it will harden soon1 perhaps in five minutes4 ,this depends somewhat on the strength of the rennet1 and the measure of wine necessary to harden a quart of milk will depend on this4 ,sometimes a spoonful will prove enough4 ,there is no way to judge but by trying1 as in using rennet for making cheese4 ,the strength of this article varies exceedingly4 ,it is a very good1 and more economical way to warm the milk a little1 sweeten it1 and add nothing but the rennet wine1 and grate nutmeg over the top4 ,soda biscuit or butter crackers are good with wine custard4 ,stained ,froth4 ,take the whites of three or four eggs1 and cut them to a stiff froth1 then beat into them the syrup of damsons1 blood-peaches1 or any highly colored preserve4 ,this makes an elegant addition to a dish of soft custard4 ,some persons1 when making custards1 lay the white of eggs1 cut in this way1 upon the top of the boiling milk for a minute or two4 ,this hardens it1 and it is taken off upon a dish1 and when the custard glasses are filled1 a piece of it is laid upon the top of each4 ,,to ,,preserve ,,fruit ,,and ,,make ,,jellies4 ,a kettle should be kept on purpose4 ,brass1 if very bright1 will do4 ,if acid fruit is preserved in a brass kettle which is not bright1 it becomes poisonous4 ,bell-metal is better than brass1 and the iron ware lined with porcelain1 best of all4 ,the chief art in making nice preserves1 and such as will keep1 consists in the proper preparation of the syrup1 and in boiling them just long enough4 ,english housekeepers think it necessary to do them very slowly1 and they boil their sweetmeats almost all day1 in a jar set into a kettle of water4 ,brown sugar should be clarified4 ,the crushed and granulated sugars are usually so pure as not to require being clarified4 ,loaf sugar is the best of any4 ,clean brown sugar makes very good sweetmeats for family use2 but the best of sugar is1 for most fruits1 necessary1 to make such as will be elegant1 and keep long4 ,sweetmeats should be boiled very gently lest the syrup should burn1 and also that the fruit may become thoroughly penetrated with the sugar4 ,furious boiling breaks small and tender fruits4 ,too long boiling makes sweetmeats dark1 and some kinds are rendered hard and tough4 ,preserves keep best in glass jars1 which have also this advantage1 that you can see whether or not fermentation has commenced1 without opening them4 ,if stone jars are used1 those with narrow mouths are best1 as the air is most easily excluded from them2 and small sized ones1 containing only enough for once or twice1 are best1 as the frequent opening of a large jar1 injures its entire contents1 by the repeated admission of the air4 ,when sweetmeats are cold1 cover them close1 and if not to be used soon1 paste a paper over the top1 and with a feather1 brush over the paper with white of egg4 ,when you have occasion to open them1 if a thick1 leather-looking mould covers them1 they are in a good state1 as nothing so effectually shuts out the air2 but if they are specked here and there with mould1 taste them1 and if they are injured1 it should be carefully removed1 and the jar set into a kettle of water 7not hot at first1 lest it should crack7 and boiled4 ,if the taste shows them to be uninjured1 this mould may be the beginning of a leather-mould2 therefore wait a few days1 and look at them again1 and scald them if necessary4 ,a very good way of scalding them1 and perhaps the easiest1 is to put the jar 7if it is of stone ware7 into a brick oven as soon as the bread is drawn1 and let it stand three or four hours4 ,if the oven is quite warm a shorter time will do4 ,this1 or setting the jar into a kettle of water1 as mentioned above1 is much better than to scald them in the ordinary way1 as they are exposed to the air when poured into the preserving kettle1 and also when returned to the jar4 ,in making jellies1 the sugar should be heated and should not be added1 until the fruit-juice boils2 and for this reason1--that the process is completed in much less time than if they are put together cold4 ,thus the diminution of the quantity1 which long boiling occasions1 is avoided1 and the color of the jelly is much finer4 ,sometimes ladies complain that1 for some inexplicable reason1 they cannot make their currant jelly harden4 ,the true reason was doubtless this1--that while making it1 it was suffered to stop boiling for a few minutes4 ,let it boil gently but steadily1 until by taking a little of it into a cold silver spoon1 you perceive that it quickly hardens around the edges4 ,a practised eye will readily judge by the movement of the liquid as it boils4 ,put jelly in little jars1 cups1 or tumblers2 when it is cold1 paste paper over the top and brush it over with white of egg4 ,when this is used1 the old method of putting brandy papers upon jelly is unnecessary4 ,particular attention is requested to these suggestions in regard to making jellies4 ,to make ,syrup for ,preserves4 ,put a large teacup of water for every pound of sugar4 ,as it begins to heat1 stir it often4 ,when it rises towards the top of the kettle1 put in a cup of water2 repeat this process two or three times1 then set the kettle aside4 ,if the sugar is perfectly pure1 there will be no scum on the top4 ,if there is scum1 after it has stood a few minutes1 take it off carefully4 ,if the syrup then looks clear1 it is not necessary to strain it4 ,to clarify sugar1 put into every two pounds a beaten white of an egg4 ,five whites will do for a dozen pounds4 ,proportion the sugar and water as directed above1 and after it has boiled enough take it from the fire1 and let it stand ten minutes1 then take the scum very carefully from the top1 and pour off the syrup so gently as not to disturb the sediment4 ,have the kettle washed1 return the syrup1 and add the fruit4 ,some persons always strain the syrup through a flannel bag1 but if the above directions are observed1 it is not necessary4 ,to use a flannel bag1 always wring it very dry in hot water4 ,this prevents a waste of the article strained4 ,the bag should be soft1 and not fulled up4 ,to preserve ,apples4 ,weigh equal quantities of ,newtown pippins1 and the best of sugar2 allow one sliced lemon for every pound4 ,make a syrup1 and then put in the apples4 ,boil them until they are tender2 then lay them into the jars and boil the syrup until it will become a jelly4 ,no other apple can be preserved without breaking4 ,this keeps its shape1 and is very beautiful4 ,quarter the apples1 or take out the core and leave them whole1 as you prefer4 ,other sour hard apples are very good preserved1 but none keep as well1 or are as handsome as the ,newtown pippins4 ,crab ,apples4 ,weigh them1 and put them into water enough to almost1 but not quite1 cover them4 ,take them out when they have boiled three or four minutes1 and put into the water as many pounds of sugar as you have of fruit1 and boil it till clear1 then set it aside till it is cold2 skim it1 and return the fruit to the kettle1 and put it again on the fire4 ,the moment it actually boils take it off2 lay the fruit into the jar with care1 so as not to break it4 ,pine-apples4 ,take equal quantities of pine-apple and the best of loaf sugar4 ,slice the pine-apple1 put nearly or all the sugar over it4 ,put it in a deep pan1 and let it stand all night4 ,in the morning take the apple out and boil the syrup4 ,when it begins to simmer1 put the apple in and boil fifteen or twenty minutes4 ,tie a piece of white ginger in a bit of muslin1 and boil it in the syrup before adding the apple4 ,after boiling the whole ten or fifteen minutes1 take out the apple and boil the syrup ten minutes longer2 then pour it over the pine-apple4 ,the apples should be ripe1 and yet perfectly sound4 ,if the syrup does not taste enough of ginger1 boil it with the ginger till it suits the taste4 ,pine-apples 7without boiling74 ,select large1 fresh pine-apples4 ,pare them with a very sharp knife1 having a thin blade4 ,carefully remove the little prickly eyes4 ,slice the fruit round and round about half an inch thick4 ,weigh a pound and a quarter of best granulated sugar1 to a pound of fruit2 and put into a glass jar a layer of sugar1 and then a layer of fruit till it is filled4 ,make the layers of sugar very thick1 else you will have a quantity left when the fruit is all laid in4 ,cover the jar close1 and set it in a very cold place4 ,this will keep perfectly1 and have the taste of freshly sugared pine-apples a year afterward4 ,blackberries4 ,to a pound of the low1 running blackberries1 allow a pound of fine sugar4 ,put them together in the preserving kettle1 the fruit first1 and the sugar on the top4 ,these berries are so juicy that no water will be necessary2 but they must begin very slowly to stew1 and boil gently an hour4 ,if blackberries are well done at first1 they will not need scalding afterwards4 ,the high blackberries are not good preserved1 but make an excellent syrup for medicinal purposes4 ,currants4 ,weigh equal quantities of sugar1 and fruit stripped from the stems4 ,boil the fruit ten minutes1 stirring it often1 and crushing it4 ,add the sugar1 and boil another ten minutes4 ,measure the time from the minute boiling commences4 ,this keeps till currants come again4 ,clean brown sugar does very well4 ,if it is to be used up in the course of the autumn1 ten or twelve ounces of sugar to a pound of fruit is enough4 ,cranberries4 ,pour scalding water upon them1 as this will make it much more easy to separate the defective ones from the good1 than if they are washed in cold water4 ,measure the fruit1 and allow two quarts of sugar for five of fruit4 ,boil the cranberries till they are soft in half as much water as fruit4 ,stir them very often4 ,when they are soft add the sugar1 and boil gently as possible half an hour more4 ,they are very liable to burn1 and therefore should be carefully attended to4 ,if you like cranberry sauce very sweet1 allow a pound of sugar for a pound of fruit4 ,cranberries keep very well in a firkin of water in the cellar1 and if so kept1 can be stewed fresh at any time during the winter4 ,damsons4 ,wash1 drain1 and weigh them1 put them into the kettle1 and add the same weight of sugar and 7to six or eight pounds7 a pint of water4 ,boil them gently but steadily an hour2 press the top ones down carefully1 several times4 ,they will break some1 and the pricking each one with a needle before stewing them1 makes little1 if any difference4 ,but they break less than other small plums1 and are more solid4 ,the syrup gives an elegant color to a beaten white of egg1 for ornamenting custards or delicate puddings4 ,other small sized blue plums are preserved in the same way4 ,egg ,plums4 ,to make the most elegant of all plum sweetmeats1 take the ,duane1 or the ,egg plums1 ripe1 but not very ripe4 ,the skin can usually be pulled off4 ,if you cannot remove it without tearing the fruit pour on boiling water1 and instantly pour it off1 or lay them into a cullender1 and dip boiling water over them once4 ,allow equal quantities of fruit and sugar1 and make the syrup in the usual way4 ,then lay in a few plums at a time1 and boil gently five minutes2 lay them into a jar as you take them from the kettle1 and when all are done1 pour the boiling syrup over them4 ,after two days1 drain off the syrup1 boil it1 and pour it upon them again4 ,do this every two or three days till they look clear4 ,then1 if you wish the syrup to be very thick1 boil it half an hour1 and when cold1 pour it upon the plums4 ,peaches4 ,select peaches that are ripe1 but not soft4 ,pour boiling water upon them1 and let it stand five or six minutes2 then pour it off1 and pull off the skins4 ,this is the easiest way1 and the most economical1 as none of the peach is wasted with the skin4 ,in a lot of peaches for preserving1 there may be a few that you will have to pare2 but most of them will part with the skin when scalded1 except the cling-stones4 ,weigh equal quantities of fruit 7with the stones in71 and fine sugar1 and put them together in an earthen pan over night4 ,the next day pour off the syrup1 and boil it a few minutes2 then set off the kettle and remove the scum4 ,return the kettle to the fire1 and when it boils lay the peaches into it4 ,boil them very slowly three quarters of an hour1 then lay them into the jars2 boil the syrup fifteen minutes more1 and pour over them4 ,the blood peaches are a beautiful fruit when preserved4 ,the yellow cling-stone is handsome1 but very inconvenient as the fruit adheres so closely to the stone4 ,almost any kind of peach is good1 stewed in half a pound of clean brown sugar to a pound of stoned fruit1 and will keep several weeks in the autumn4 ,pears4 ,weigh three quarters of a pound of sugar for a pound of pears4 ,boil the fruit whole1 with the stems on in barely water enough to cover them1 till they are tender1 but not very soft4 ,then take them from the kettle1 and put in the sugar1 boil it ten or fifteen minutes1 then set it off1 and after removing the scum1 put in the pears1 and boil them till they begin to have a clear look4 ,the difference in the size1 and in the solidity of this fruit is so great that exact directions as to time cannot be given4 ,when you have laid the pears into jars1 boil the syrup another half hour1 skim it if necessary1 and then pour it upon the fruit4 ,if you wish to give a more decided flavor to preserved pears1 add peach water1 or sliced lemons1 when the syrup is boiling4 ,clean brown sugar does very well for preserving this fruit4 ,in selecting pears to preserve1 choose such as are rather acid4 ,the sweet ones are best baked4 ,the ,iron pears1 if you will have patience to boil them long enough1 make an excellent preserve4 ,divide them into halves or quarters if you choose4 ,but they are often done whole4 ,boil them in just water enough1 covered close1 two or three hours4 ,make a syrup as directed above1 and boil them in it an hour and a half4 ,quinces4 ,procure the apple1 or orange quince4 ,it is much less apt to be hard1 when preserved1 than the pear quince4 ,pare and core the fruit1 and allow equal weights of fruit and fine sugar4 ,boil quinces in water enough to cover them1 till they are tender2 then take them out one by one with a silver spoon and lay them separately on a flat dish4 ,make a syrup and save all the water not used for it4 ,when it is ready1 return the fruit to the kettle1 and boil it slowly three quarters of an hour1 then lay it in jars1 and pour the syrup over it4 ,it is a good way to cut part of the quinces in halves1 and preserve a part of them whole4 ,remove the cores with a fruit-corer1 or if you have not this1 use a common tap-borer2 it answers the purpose very well4 ,quinces with ,sweet ,apples4 ,to increase the quantity1 without an addition of sugar1 have as many large fair sweet apples pared1 quartered1 and cored1 as will weigh one third as much as the quince4 ,when the quince is boiled enough take it out1 and put the sweet apples into the syrup1 and boil them till they begin to look red and clear2 an hour and a half will not be too long4 ,then put the quince and apple into the jars in alternate layers4 ,the flavor of the quince will so entirely penetrate the apple1 that the one cannot be distinguished from the other1 and the sugar necessary to preserve the quince1 will be sufficient for the apple4 ,quinces 7without boiling the ,syrup74 ,weigh twelve ounces of sugar for every pound of fruit4 ,boil the quinces in water enough to cover them1 until they are so soft that care is necessary not to break them1 in taking them out4 ,drain the pieces a little as you take them from the water1 and put them into a jar in alternate layers with the sugar4 ,cover the jar close as soon as it is filled1 and paste a paper over the top4 ,quinces done in this way are very elegant1 about the color of oranges1 and probably will not need scalding to keep them as long as you wish4 ,if any tendency to fermentation appears1 as may be the case by the following ,april or ,may1 set the jar 7if it is stone7 into a brick oven after bread has been baked1 and the quince will become a beautiful light red1 and will keep almost any length of time1 and never become hard4 ,it may be well to mention that in damp houses1 none of the fruits preserved without boiling keep as well as those which are boiled4 ,i have known a very few instances in which persons who were skilful in all these things did not succeed in preserving fruits in this way4 ,the water in which quinces are boiled should be saved4 ,boil the parings in it for a short time1 if you intend to make a jelly1 as long boiling them will make the water less clear4 ,if you do not make jelly1 boil the parings a good while1 then strain off the water1 and when it is cold bottle it4 ,it will keep without the addition of sugar two or three weeks1 and will give a fine flavor to apple-pies or sauce4 ,there is so much richness in the parings of quinces that they should never be thrown away without being boiled4 ,the fruit should therefore be washed and wiped before it is pared1 and all defective parts removed4 ,the pear quince1 though it becomes hard when preserved1 and therefore is not as good for that purpose as the orange quince1 is very rich1 and makes fine marmalade4 ,marmalade4 ,wash and wipe the quinces1 and take out any dark spots there may be on the skins4 ,cut them up without paring1 cores and all2 cover them with water in the preserving kettle1 and boil them until they are soft enough to be rubbed through a coarse hair sieve4 ,then weigh equal quantities of pulp and refined sugar1 and boil the mixture an hour1 stirring it steadily4 ,made with nice brown sugar1 it is very good1 though not quite as handsome4 ,when brown sugar is used it should be stirred an hour and a half4 ,put it into moulds or deep plates1 and when it is cold put a paper over it1 pasted at the edges1 and brushed with white of egg4 ,marmalade can be kept for almost any length of time4 ,strawberries4 ,take large strawberries not extremely ripe2 weigh equal quantities of fruit and best sugar2 lay the fruit in a dish1 and sprinkle half the sugar over it2 shake the dish a little1 that the sugar may touch all the fruit4 ,next day make a syrup of the remainder of the sugar and the juice which you can pour off from the fruit in the pan1 and as it boils lay in the strawberries1 and boil them gently twenty minutes or half an hour4 ,another4 ,weigh equal quantities of fruit and sugar1 and put them together over night4 ,the next day boil the strawberries long enough to scald without shrinking them1--six or eight minutes after they commence boiling4 ,then skim them out1 and boil away the syrup half an hour2 then pour it1 hot1 upon the strawberries4 ,apple ,jam 7which will keep for years74 ,weigh equal quantities of brown sugar and good sour apples4 ,pare and core them1 and chop them fine4 ,make a syrup of the sugar1 and clarify it very thoroughly2 then add the apples1 the grated peel of two or three lemons1 and a few pieces of white ginger4 ,boil it till the apple looks clear and yellow4 ,this resembles foreign sweetmeats4 ,the ginger is essential to its peculiar excellence4 ,pine-,apple ,jam4 ,grate sound but ripe pine-apples1 and to a pound put three quarters of a pound of loaf sugar4 ,make a syrup and boil the grated pine-apple in it fifteen minutes4 ,grape ,jam4 ,boil grapes very soft1 and strain them through a sieve4 ,weigh the pulp thus obtained1 and put a pound of crushed sugar to a pound of pulp4 ,boil it twenty minutes1 stirring it often4 ,the common wild grape is much the best for this use4 ,quince ,jam4 ,weigh twelve ounces of brown sugar to one pound of quince4 ,boil the fruit in as little water as will do1 until it is sufficiently soft to break easily2 then pour off all the water and mash it with a spoon until entirely broken2 put in the sugar1 and boil twenty minutes1 stirring it very often4 ,another4 ,chop a pound of quince 7not boiled7 in a pound of best sugar4 ,when chopped fine1 boil it twenty minutes4 ,if you have some of the water in which quinces have been boiled1 put in a gill2 if you have not this1 use pure water4 ,this is very good1 but not as easily digested as the other4 ,raspberry ,jam4 ,pick the fruit over very carefully1 as it is more apt than any other to be infested with worms4 ,weigh equal quantities of fruit and sugar2 put the fruit into the kettle1 or preserving pan1 break it with a ladle1 and stir continually4 ,let it boil quickly four or five minutes1 then add the sugar1 and simmer slowly a little while4 ,the fruit1 preserved in this way1 retains its fresh taste much better than if the sugar is added at first4 ,it is scarcely inferior to raspberries gathered from the vines4 ,some persons prefer to add currants or currant juice4 ,a quart of currant juice to four quarts of raspberries is a good proportion4 ,boil it up1 and put the fruit into it4 ,if you wish to add currants1 take fresh1 ripe ones1 a quart to three quarts of raspberries4 ,strawberry ,jam4 ,put three pounds of sugar to two quarts of strawberries4 ,sprinkle the sugar upon the fruit1 and let it stand an hour or two2 then boil it twenty minutes1 and meantime bruise the fruit with a spoon or ladle4 ,apple ,jelly4 ,take any juicy1 sour apples2 wash and wipe them very clean1 and cut them up without paring or taking out the cores4 ,put them into an earthen jar or baking pan with a very little water1 and cover it with a paste of bread dough1 rolled thin2 7this keeps in the steam more effectually than a plate or lid74 ,put it in the oven after the bread is baked1 and let it remain several hours4 ,then pour the whole into a linen bag1 suspended in such a manner that it can be left to drip for some time4 ,put a pound of sugar to a pint of syrup2 add any thing which is preferred1 to flavor it4 ,boil ten minutes4 ,another4 ,take good sour apples1 wash and wipe them1 cut out any black spots upon the skin1 and cut them up without paring or coring4 ,much of the richness of the apple is in the skin and core4 ,boil them in water enough to cover them1 and when they become very soft1 put the whole into a coarse linen bag1 and suspend it between two chairs1 with a pan under it1 and leave it until it ceases to drip4 ,then press it a very little4 ,allow a pound of fine sugar to a pint of apple-syrup4 ,if you choose1 add the juice of a lemon to every quart of syrup4 ,boil up the apple-syrup1 and skim it2 heat the sugar in a dish in the stove oven1 and add it as the syrup boils up1 after being skimmed4 ,boil it gently twenty minutes or half an hour4 ,put it up in cups1 tumblers1 or moulds4 ,crab-,apple ,jelly4 ,boil the fruit in water enough to cover it1 until it is perfectly soft2 then proceed just as directed in the last receipt4 ,barberry ,jelly4 ,this is made by boiling the fruit until the water is very strongly flavored with it2 then put a pound of best sugar to a pint of juice4 ,it should boil a little longer than currant or quince jelly4 ,cranberry ,jelly4 ,wash and pick over the fruit carefully1 and boil it till very soft in water enough to cover it4 ,then strain it through a hair sieve1 and weigh equal quantities of the pulp and fine sugar4 ,boil it gently1 and with care that it does not burn1 fifteen or twenty minutes4 ,currant ,jelly4 ,pick over the fruit1 but leave it on the stems4 ,put it into the preserving kettle1 and break it with a ladle or spoon1 and when it is hot1 squeeze it in a coarse linen bag until you can press out no more juice4 ,then weigh a pound of sugar to a pint of juice4 ,sift the sugar1 and heat it as hot as possible without dissolving or burning2 boil the juice five minutes very fast1 and while boiling add the hot sugar1 stir it well1 and when it has boiled again five minutes1 set it off4 ,the time must be strictly observed4 ,jelly to eat with meat does very well made with brown sugar1 but must boil longer4 ,another 7without boiling74 ,squeeze the currants in a coarse linen cloth1 without taking off the stems4 ,weigh the juice1 and allow a pound for a pound4 ,the sugar should be sifted1 and stirred in with the hand until it feels smooth and well dissolved4 ,put it into glasses1 and set them in the sun near a window for two or three days4 ,then cover as directed for preserves and jellies4 ,this will taste like newly made currant jelly at the end of a year1 if kept in a cool and dry place4 ,it will not keep well in a damp house4 ,quince ,jelly4 ,take the water in which quinces have been boiled for preserving and for marmalade1 and boil the clean parings until they are soft4 7,see directions in the receipt for preserving quinces without boiling the syrup74 ,then strain the water while very hot through a flannel bag1 and allow a pound of best sugar for every pint4 ,put the sugar on a dish into the stove oven to heat2 boil up the quince water2 if any scum rises1 take it off1 and then stir in the hot sugar1 and boil it slowly1 but steadily1 twenty minutes1 or half an hour4 ,the time necessary will depend somewhat on the water being more or less strongly flavored with the fruit4 ,to ,preserve ,fruit in ,water4 ,pick the fruit when ripe1 but not mellow2 put it into strong glass bottles1 with wide mouths2 fill them with cold water1 cork them and tie down the corks1 or cover them with a piece of bladder wet in warm water1 and tied over close2 then set them into a flat-bottomed wash-boiler with a little hay under them1 and cold water enough to come half-way up the sides of the bottles4 ,then heat the water gradually1 and while that is doing melt some bees-wax and rosin1 in equal quantities1 and have it ready to use when the bottles are taken out of the boiler4 ,this must be done as soon as the water in it begins to boil4 ,shut all the doors and windows before you do it1 for a draught of air will break the bottles4 ,throw a cloth over them till they are a little cooled4 ,as soon as you can handle them at all1 dip the necks of the bottles into the melted rosin and wax1 so as to cover the whole cork and bladder1 and make it secure against the entrance of any air4 ,if1 in two or three months1 a coat of mould should form on the top of the water1 that will do no harm2 on the contrary it will help to exclude the air1 and for two months more will not hurt the fruit4 ,when about to use the fruit1 take off the mould carefully1 so as not to break it1 then pour out the fruit and the water into a stew-pan1 add some sugar1 and stew it as you would fresh fruit for immediate use1 and it will have the same flavor4 ,all sorts of plums1 cherries1 gooseberries1 apricots1 and even peaches1 may be so preserved4 ,,baked ,,and ,,stewed ,,fruits4 ,these are economical1 excellent1 and healthy2 and it is well worth while for every family possessing only a plot of ground large enough for two trees1 to set out a pear and sweet apple tree4 ,steamed ,sweet ,apples4 ,wash and wipe a pailful of sweet apples2 put them into a porcelain kettle1 with cold water enough to come half-way toward the top1 cover them and boil them slowly as possible an hour4 ,then try them with a fork1 and turn down the upper side of those which lie on the top4 ,if they are considerably softened1 scatter a coffee-cup of brown sugar over them1 cover them close1 and let them remain boiling another hour4 ,very large apples need half an hour more4 ,baked ,sweet ,apples4 ,if they are of a good kind1 they are very nice baked in an earthen dish1 which is better than tin4 ,if you cook them in a stove1 there should be a little water in the pan1 else the juice will burn and be lost4 ,they are best done in a brick oven4 ,put them into a jar with no water or sugar1 but cover them close1 and bake five or six hours4 ,a rich syrup will be found in the bottom of the jar1 and the appearance and flavor of the apples will be very fine4 ,baked ,sour ,apples4 ,these are best baked in a stove4 ,they require only an hour4 ,there should be a little water in the dish4 ,just before they are done1 sprinkle a little brown sugar upon them1 dip the syrup over them1 and cover them close till wanted for the table4 ,they are good done in this way to eat at breakfast or tea2 and also at dinner1 with any meat requiring apple sauce4 ,take out the cores before baking them if you choose4 ,baked ,pears4 ,the common early pears are very good put into a jar without paring1 and with a teacup of molasses to every two quarts of pears4 ,but little water is necessary4 ,bake them five or six hours in a brick oven2 two in a range or stove4 ,if you wish them more delicate1 pare them1 and put a teacup of sugar instead of molasses4 ,the later and larger fall pears are very nice baked in a dish2 but most kinds of heavy winter pears cannot be baked so as to be tender4 ,boiled ,cider ,apple-,sauce4 ,take apples1 sweet and sour together1 that will not keep long1 and pare a large quantity4 ,when finished1 wash and put them into a large brass kettle1 in which you have turned down an old dish or large plate1 that will nearly cover the bottom2 this is to prevent the apple from burning4 ,after you have put in all the apples1 pour in a quart of cider 7boiled as directed in the receipt for boiled cider7 to every pailful of apples4 ,after it has boiled an hour or two1 add molasses in the proportion of two quarts to every four pails of apples4 ,if you have refuse quinces1 a peck of them gives a fine flavor to a large kettle of apple-sauce4 ,the best way to boil apple-sauce is to put the kettle over the fire at night1 and let the apple become partly done before bed-time4 ,when you leave it for the night1 see that the fire lies in such a way1 that all parts of the apple boil equally1 and that no brands can fall4#i ,burn charcoal or peat if you have it1 as either of these will make a steady fire1 and may be left without danger from snapping4 ,the chief things to be observed1 are1 that there is not too much fire1 that it lies safely1 and that it will afford a moderate heat several hours4 ,in the morning the apple-sauce will be of a fine red color1 and must then be put away in firkins or stone jars4 ,never use potter's ware for this purpose4 #i ,as the open fire-place is now seldom in use1 these directions will not often be apropos4 ,but where a range or coal stove is used1 a large kettle of apple-sauce can1 with care1 be done well1 on the top with the cover under it4 ,sweet ,apple ,marmalade4 ,this is made by boiling sweet apples alone1 in cider made of sweet apples1 and boiled down so as to be very rich4 ,the sauce is in this case strained warm through a very coarse sieve or riddle1 and boiled again a little while2 or it may be put into deep dishes and set into the oven after the bread is drawn4 ,coddled ,apples4 ,take fair early apples1 wipe them1 lay them in a preserving kettle1 and put to half a peck a coffee-cup of brown sugar1 and half a pint of water4 ,cover them and boil them gently1 until they are tender and penetrated with the sugar4 ,they may be done quite as well in a jar in the oven1 but care must be taken that they are not cooked too much4 ,early apples will bake with a very moderate heat4 ,common ,family ,apple-,sauce4 ,let your stock of apples be picked over several times in the course of the winter1 and all the defective ones taken out4 ,let the good parts of these be pared1 and if not used for pies1 be made into apple-sauce4 ,boil it in a preserving kettle4 ,after it is tender1 add a pint bowl of brown sugar1 and boil it gently fifteen minutes longer4 ,towards spring1 when apples become tasteless1 a teaspoonful of tartaric acid1 dissolved in a little water1 should be added to a gallon of apple4 ,boiled ,pears4 ,these are eaten with roast meat instead of apple or cranberry sauce4 ,choose fair1 smooth ones2 put them into cold water and boil them whole1 without paring and without sugar4 ,it will take an hour1 or an hour and a half1 according to the size of the fruit4 ,to ,stew ,dried ,apples or ,peaches4 ,wash them in two or three waters1 and put them to soak in rather more water than will cover them1 as they absorb a great deal4 ,after soaking two hours1 put them into a preserving kettle in the same water1 and with a lemon or orange cut up2 boil them till very tender2 when they rise up in the kettle press them down with a skimmer or spoon1 but do not stir them4 ,when they are tender1 add clean brown sugar1 and boil fifteen or twenty minutes longer4 ,dried apples are rendered tasteless by being strained or stirred so as to break them up2 and they are also injured by soaking over night4 ,if they are to be used for pies1 there should be more sugar added than for sauce1 and a small piece of butter stirred in while they are hot4 ,nutmeg and clove are good spices for dried apple-pies4 ,dried peaches are done in the same way1 only the lemon and spice are omitted4 ,,how ,,to ,,select ,,and ,,take ,,care ,,of ,,beef1 ,,mutton1 ,,lamb1 ,,veal1 ,,and ,,pork4 ,ox beef is the best2 next to this the flesh of an heifer2 and both are in perfection during the first three months of the year4 ,choose that1 the lean of which is red and of a fine grain1 and the fat of which is white4#aj ,in cold weather1 if you have a large family1 it is good economy to buy a quarter4 ,the hind quarter is considered best4 ,have the butcher cut it up4 ,pack the roasting pieces1 which you do not want soon1 in a barrel of snow1 and set it where it will not melt4 ,it is not necessary to freeze the meat first4 ,the leg will furnish1 besides a piece to cook alamode1 two or three to smoke4 ,the thin pieces at the end of the ribs are good corned1 and the flank also2 or it may be used for mince pies4 ,the shank1 although it has but little meat1 is very good for some purposes4 ,it should be cut up into several pieces and boiled four or five hours1 no matter how long4 ,there is a great deal of marrow and fat in it which1 when cold1 should be taken off and clarified for various uses4 ,the meat is good used as is directed in the receipt for brawn1 and the liquor makes excellent soup and gravies4 #aj ,the flesh of diseased cattle is sometimes sold in city markets4 ,therefore never buy beef the fat of which is very yellow1 nor mutton and lamb unless the fat is white4 ,yellow fat indicates that the meat is of an unhealthy kind4 ,the best roasting pieces of beef are the sirloin1 the second cut in the fore quarter1 and the rump4 ,if you buy a sirloin for a family of six or eight1 get eight or ten pounds4 ,cut off the thin end in which there is no bone4 ,it is very good corned1 and not very good roasted4 ,the roasting piece will still be large enough for the family dinner1 and the corned piece will do for another day1 with a pudding or another small dish of meat4 ,the back part of the rump is a convenient and economical piece1 especially for a small family4 ,it is a long and rather narrow piece1 weighing about ten pounds1 and contains less fat and bone than any other1 equally good1 in the ox4 ,the thickest end affords nice steaks1 and next to them is a good roasting piece1 and the thinnest end which contains the bone1 is very good corned1 or for a soup4 ,the whole is an excellent piece for roasting1 in case so large a one is needed4 ,the spring is the best season for mutton4 ,that which is not very large is to be preferred4 ,it should be of a good red and white1 and fine grained4 ,there is a great difference between mutton and lamb killed from a pasture1 and that which has been driven a distance to market4 ,lamb is best in ,july and ,august4 ,veal is best in the spring4 ,it should look white and be fat4 ,the breast is particularly nice stuffed2 the loin should be roasted4 ,the leg is an economical piece1 as you can take off cutlets from the large end1 make broth of the shank1 and stuff and roast the centre4 ,roasting pieces of all kinds of ribbed meat1 except beef1 should be jointed by the butcher1 else the carving will be extremely difficult4 ,always provide a sharp knife for carving4 ,the juices of meat are extracted by its being haggled4 ,an invalid1 speaking of the kindness of a neighbor in sending him some slices of corned beef1 said1 ,they were cut with a sharp knife4 ,for the sake of economy1 if for no other reason1 carve smoothly1 and only as much as is wanted at first4 ,it is easy to cut more for replenishing plates2 and meat is far better not to lie sliced in the dish4 ,if no more is cut than is used1 a handsome piece may often be reserved for the next day2 whereas if all is cut up it cannot be so good1 and some of it will certainly be wasted4 ,ham and tongue should be sliced very thin4 ,pork1 to be the best1 should not be more than a year old4 ,the chine is the best roasting piece2 the spare-ribs are very sweet food1 but too rich to be healthy4 ,the shoulder is good roasted1 stuffed with bread and sage4 ,if too large1 half of it can be laid a week or two in brine1 and will be good boiled1 to eat cold4 ,it is well for a small family1 in ,november to buy half of a spring pig2 this will furnish several nice pieces to roast1 strips for salting1 a ham and shoulder for smoking1 and leaf enough for a pot or two of lard1 besides remnants for sausage meat4 ,in winter1 all meat may be kept a long time2 and1 with the exception of pork1 is much better for it2 therefore it is easier to furnish a table without waste in winter than in summer4 ,meat will keep in an ice-house or a good refrigerator several days in hot weather2 if you have neither1 take your meat the moment it is brought in1 wipe it dry if at all damp1 and hang it in the cellar1 sprinkling first a little pepper and salt over it1 especially over the parts which flies are most apt to visit4 ,in mutton and lamb1 these are the tenderloin and the large end of the leg4 ,the pepper and salt will also tend to preserve the meat from taint4 ,if you wish to keep it longer than two days1 wrap it in a piece of cloth 7no matter if it is very thin71 and lay it in a charcoal bin1 and throw a shovel of coal over it4 ,a leg of mutton will keep several days wrapped in a cloth which has been dipped in vinegar1 laid upon the ground of a dry cellar4 ,meat that is to be salted for immediate use1 should1 if the weather is cool1 be hung up a day or two first4#aa ,where a large quantity of beef is to be salted1 a different method is pursued4 ,in winter1 unless you wish to keep meat several weeks1 place it where it will be cold without freezing4 ,mutton never looks as nice after being frozen hard2 it has a dark1 uninviting appearance4 #aa ,see directions for salting meat1 page #afb4 ,to thaw frozen meat1 bring it over night into a warm room4 ,if this has been forgotten1 lay it1 early in the morning1 into cold water4 ,if meat is put to roast1 boil1 or broil1 before being entirely thawed1 it will be tough4 ,it is best to preserve fowls without freezing4 ,they will keep very well packed in snow2 the liver1 c41 being taken out and laid by themselves in the snow1 and the body filled with it4 ,meat that has been kept perfectly clean1 or a beef steak just cut off1 should not be washed2 but1 generally1 it is necessary to wash a roasting piece4 ,pork having the rind on1 needs great care in washing and scraping1 to make it fit to cook4 ,trim off the superfluous fat from beef1 mutton1 and fresh pork before cooking it4 ,tough steak is made more tender by being pounded with a rolling-pin2 but some of the juice of the meat is lost by the operation4 ,,stock ,,for ,,gravies ,,and ,,soups4 ,wash a leg or shin of beef very clean1 crack the bone in two or three places1 put with it any trimmings you may have of meat or fowls1 such as gizzards1 necks1 c42 cover them with cold water in a stew-pan that shuts close4 ,the moment it begins to simmer1 skim it carefully till it boils up4 ,then add half a pint of cold water1 which will make the remaining scum rise1 and skim it again and again1 till no more appears1 and the broth looks perfectly clear4 ,then put in a moderate sized carrot1 cut up small1 two turnips1 a head of celery1 and one large or two small onions4 ,stir it several times that it may not burn1 or stick at the bottom4 ,herbs and spices are not to be added until the broth is used for gravies for particular dishes4 ,after these vegetables are added1 set the pan where the broth will boil very slowly for four or five hours4 ,then strain it through a sieve into a stone pan or jar1 and when cold1 cover it1 and set it in an ice-house or some other very cool place4 ,the meat thus stewed may be used as directed for minced meat in the chapter on ,common ,dishes1 c41 p4 #ahg4 ,,on ,,roasting ,,meat4 ,if meat is to be roasted before the fire1 allow a quarter of an hour for the cooking of every pound in warm weather1 and in winter twenty minutes4 ,flour it well1 and put two or three gills of water in the roaster4 ,put the bony side to the fire first1 and do not place it very near4 ,if meat is scorched in the beginning1 it cannot be roasted through afterwards1 without burning4 ,turn it often1 and when all parts are slightly cooked1 place it nearer the fire4 ,when about half done1 flour it again4 ,baste it very often4 ,salt it half an hour before serving it4 ,it is not well to salt meat at first1 as salt extracts the juices4 ,in roasting all meats1 the art depends chiefly on flouring thoroughly1 basting frequently1 and turning so often as not to allow any part to burn4 ,to roast in a cooking stove1 it is necessary to attend carefully to the fire1 lest the meat should burn4 ,lay it into the pan with three or four gills of water in it4 ,turn the pan around often1 that all the parts may roast equally4 ,when it is about half done1 flour it again1 turn it over that the lower side may become brown4 ,if the water wastes so that the pan becomes nearly dry1 add a little hot water4 ,among the little things which are worthy the attention of a housekeeper1 is that of having a dinner served hot4 ,it is often the case1 that a well-cooked dinner loses much of its excellence1 by a want of care in this particular4 ,all the meat and vegetable dishes should be heated1 and in winter the plates should also be warmed4 ,,on ,,boiling ,,meat4 ,it is a common impression that boiled meat requires very little attention2 and probably one reason why many persons dislike it1 may be1 that it is seldom so carefully cooked as roast meat4 ,if proper attention can be secured1 meat should not be boiled in a cloth4 ,but if the pot is not likely to be thoroughly skimmed1 it is best to use one4 ,all kinds of meat are best put over the fire in cold water1 in the proportion of a quart to every pound of meat4 ,the fibres are thus gradually dilated1 and the meat is more tender4 ,the fire should be moderate1 and the water should heat gradually4 ,if it boils in thirty or forty minutes it is soon enough4 ,all kinds of meat1 poultry1 and fish should boil very slowly4 ,fast boiling makes meat tough and hard4 ,allow twenty minutes to a pound of fresh meat2 but a little more time is required to cook a hind than a fore quarter4 ,salt meat should boil longer than fresh2 allow forty minutes for every pound4 ,a tongue that has been cured with saltpetre and smoked1 should soak over night1 and be boiled at least four hours2 it is not easy to boil it too much1 and nothing is more disagreeable or indigestible than a tongue not well boiled4 ,a ham1 if very salt1 should also be soaked over night1 and should be boiled from three to five hours1 according to the size1 unless you prefer to cook it the last half of the time in the oven1 as is directed in the receipt for cooking a ham or shoulder4 ,this is the better way4 ,calf's head should lie in a great deal of water several hours2 and if large1 will require two hours and a half to boil4 ,the two things most important in boiling meat1 are1 to boil it gently2 and to skim it until no more froth rises4 ,to do this1 have a skimmer or a spoon and dish1 and the moment the froth begins to rise1 which will be when the water becomes very hot1 skim it off4 ,put in a pint of cold water1 which will cause it to rise more freely1 and continue to skim it every minute or two1 till all is taken off4#ab ,if the water boils fast before you begin to take off the froth1 it will all return into the water1 and will adhere to the meat1 and make it look badly4 ,some nice housekeepers throw a handful of flour into the kettle to prevent scum from adhering to meat4 ,calf's head1 and veal need more skimming than any other meat2 but all kinds need to be skimmed several times4 ,if the water boils away so that the meat is not covered1 add more1 as the part which lies above the water will have a dark appearance4 #ab ,froth from fat meat should be put into the soap-grease4 ,,directions ,,for ,,making ,,gravies4 ,many young housekeepers who succeed well in most kinds of cooking1 are a long time in finding out how to make good gravy4 ,to have it free from fat is the most important thing4 ,for a small family it is not necessary to prepare stock4 ,the water in which fresh meat1 a tongue1 or piece of beef slightly salted1 has been boiled1 should be saved for this purpose1 and for use in various economical dishes4 ,in cold weather it will keep a good while1 and in warm weather1 several days in a refrigerator4 ,the way to use meat liquor1 or the stock for which a receipt is given1 is this3 ,in case you are roasting beef1 mutton1 lamb1 or pork1 pour off entirely1 into a dish1 half an hour before the dinner hour1 all the contents of the dripping pan or roaster1 and set it away in a cold place2 then put into the roaster two or three gills of the meat liquor or stock2 if you have cold gravy1 or drippings of a previous day1 remove all the fat from the top1 and put the liquid that remains at the bottom into the pan4 ,wet some browned flour smooth1 and when you take up the meat1 set the pan on the top of the stove4 ,the gravy will immediately boil1 and the wet flour must then be stirred in4 ,it will boil away fast1 therefore see that it does not stand too long4 ,for veal and venison1 gravy is made differently because there is but little fat on these meats1 and what there is1 is not gross4 ,put into the roaster1 or dripping pan1 some of the meat liquor or stock1 when you first put the meat to roast1 and if it is done in a stove or range1 add a little more in case it boils away4 ,when it is done1 set the dripping pan on the stove1 and having stirred in the wet flour1 add a piece of butter half the size of an egg1 and stir until it is all melted1 else it will make the gravy oily4 ,gravy for poultry is made by boiling the giblets 7necks1 gizzards1 hearts1 and livers7 by themselves in five or six gills of water4 ,skim them carefully1 as a great deal of scum will rise4 ,after an hour1 or hour and a half1 take them out1 and pour the water into the dripping-pan4 ,mash1 or chop the liver fine1 and when you make the gravy1 add this1 and a bit of butter1 some pepper1 the wet flour1 and1 if you choose1 a little sweet marjoram4 ,the fat that roasts out of a turkey should be dipped off with a spoon before these ingredients are added4 ,it is too gross to be palatable or healthy4 ,in making gravy for a goose1 pour off all the drippings as in roasting beef or pork1 and put in some of the stock or meat liquor4 ,it is best to brown a quart of flour at once4 ,put it into a spider1 and set it in the stove oven1 or on the top2 stir it often lest it should burn4 ,when it is a light brown1 put it into a jar or wide-mouthed bottle4 ,drawn ,butter4 ,take a small cupful of butter1 and rub into it half a table-spoonful of flour1 then pour upon it about a gill of boiling water1 stirring it fast4 ,set it upon the coals1 and let it boil up once4 ,if it is suffered to remain boiling it will become oily4 ,some persons prefer to use boiling milk instead of water4 ,parsley is an improvement4 ,tie a few sprigs together with a thread and throw them for a minute into boiling water1 then cut them fine1 and add them to the butter4 ,,stuffing ,,or ,,dressing ,,of ,,various ,,kinds4 ,for a fillet of veal1 a turkey1 chickens1 partridges1 and pigeons1 take light bread enough to make three gills of fine crumbs4 ,cut off the crust and lay by itself in just enough boiling water to soften it4 ,rub the soft part into fine crumbs between your hands2 put in a teaspoonful of salt1 one or two of powdered sweet marjoram1 a little pepper1 and a piece of butter half as large as an egg2 add the softened crusts1 and mix the whole together very thoroughly4 ,if it is not moist enough1 add a spoonful or two of milk4 ,taste it1 and if there is not seasoning enough1 add more4 ,to put it into the fowl neatly1 and without waste1 use a teaspoon4 ,if stuffing is made of pounded crackers1 the seasoning is the same1 but crackers swell so much that two gills will be plenty for a turkey4 ,milk will be necessary to mix it1 and also a beaten egg to make it cohere4 ,some people prefer dressing made of crackers1 but it is hard and not as healthy as that which is made of good bread1 without an egg4 ,stuffing for ducks is usually made with a little finely chopped onion in it4 ,for a goose1 sage should be used instead of sweet-marjoram4 ,for a pig1 or a shoulder of fresh pork1 make a dressing without butter1 moistened with milk1 and seasoned with pepper1 salt1 and a good deal of powdered sage4 ,this tends to prevent the deleterious effects of such rich meat upon the stomach4 ,for a dressing for alamode beef1 and stewed lamb1 salt pork1 chopped fine1 is substituted for butter1 and for a fillet of veal it is very well to make it in the same way4 ,,vegetables ,,and ,,sauces ,,appropriate ,,to ,,different ,,meats4 ,potatoes are good with all meats4 ,with fowls they are nicest mashed4 ,sweet potatoes are most appropriate with roast meat1 as also are onions1 winter squash1 cucumbers1 and asparagus4 ,carrots1 parsnips1 turnips1 greens1 and cabbage are eaten with boiled meat2 and corn1 beets1 peas1 and beans are appropriate to either boiled or roasted meat4 ,mashed turnip is good with roasted pork1 and with boiled meats4 ,tomatoes are good with every kind of meat1 but specially so with roasts4 ,apple-sauce with roast pork2 cranberry-sauce with beef1 fowls1 veal1 and ham4 ,currant jelly is most appropriate with roast mutton4 ,pickles are good with all roast meats1 and capers or nasturtiums with boiled lamb or mutton4 ,horseradish and lemons are excellent with veal4 ,,directions ,,for ,,cooking ,,meats4 ,to ,roast ,beef4 ,see the directions for roasting meat4 ,beef ,steak4 ,the best slices are cut from the rump1 or through the sirloin4 ,the round is seldom tender enough1 and is very good cooked in other ways4 ,do not cut your slices very thick4 ,have the gridiron perfectly clean4 ,set it over moderately hot coals at first1 and turn the steaks in less than a minute4 ,turn them repeatedly4 ,if the fat makes a blaze under the gridiron1 put it out by sprinkling fine salt on it4 ,steaks will broil in about seven minutes4 ,have ready a hot dish1 and sprinkle each piece with salt1 and a little pepper2 lay on small pieces of butter1 and cover close4 ,this is a much better way than to melt the butter in the dish before taking up the meat4 ,some persons keep a small pair of tongs on purpose to turn beef-steaks1 as using a fork wastes the juice4 ,steaks should be served hot as possible4 ,stuffed ,beef ,steak4 ,take a thick and tender slice of rump1 of about two pounds weight2 make two gills of stuffing1 of crumbs of bread1 pepper1 salt1 and powdered clove1 or sweet marjoram1 as you choose2 roll the dressing up in the steak1 wind a piece of twine around it1 taking care to secure the ends4 ,have ready a kettle or deep stew-pan1 with a slice or two of pork fried crisp4 ,take out the pork and lay in the steak1 and turn it on every side1 until it is brown4 ,then put in two gills of the stock1 or of water in which meat has been boiled2 sprinkle in a little salt1 cover close1 and stew slowly an hour and a half4 ,add more water after a while1 if it becomes too dry4 ,some persons like the addition of chopped onion4 ,there should1 however1 be very little2 half of a small one is enough4 ,when nearly done1 add half a gill of catsup4 ,when you take up the meat1 unwind the string carefully1 so as not to unroll it4 ,lay it in a fricassee dish1 thicken the gravy1 if not thick enough already1 and pour it over the meat4 ,cut the meat in slices through the roll4 ,tomato ,steak4 ,take two pounds of beef2 cut it in small strips1 and put it into the pot with seven medium-sized tomatoes4 ,stew it very slowly4 ,add a dessert spoonful of sugar1 salt1 a little clove1 and1 just before you take it up1 a dessert spoonful of butter4 ,if you have tomato catsup1 add a little1 and if you like chopped onion1 that also4 ,very tender beef is1 of course1 to be preferred2 but that which is tough becomes more palatable in this than in almost any other way4 ,this dish is quite as good1 if not better1 heated over the next day4 ,alamode ,beef 7in a plain way74 ,take a thick piece of flank1 or1 if most convenient1 the thickest part of the round1 weighing six or eight pounds1 for a small family of four or five persons4 ,cut off the strips of coarse fat upon the edge1 make incisions in all parts1 and fill them with a stuffing made of bread1 salt pork chopped1 pepper1 and sweet marjoram4 ,push whole cloves here and there into the meat2 roll it up1 fasten it with skewers1 and wind a strong twine or tape about it4 ,have ready a pot in which you have fried to a crisp three or four slices of salt pork2 take out the pork1 lay in the beef1 and brown every side4 ,when well browned1 add hardly water enough to cover it1 chop a large onion fine1 add eighteen or twenty cloves1 and boil it gently1 but steadily1 three or four hours1 according to the size4 ,the water should boil away so as to make a rich gravy1 but be careful it does not burn4 ,when you take up the beef1 add browned flour to the gravy1 if it needs to be thickened4 ,another 7more rich74 ,take seven or eight pounds of the upper part of the round1 cut off the coarse fat upon the side1 and make deep incisions in every part4 ,to a pint bowl of bread crumbs1 put pepper1 powdered clove1 a small nutmeg1 a teaspoonful of salt1 some whole allspice1 a large spoonful of butter1 and1 if you choose1 a very little chopped salt pork1 and two beaten eggs4 ,mix these ingredients well together1 and fill the incisions1 but reserve a part of the stuffing4 ,put in two or three skewers horizontally1 near the edges1 and tie twine across to keep in the stuffing4 ,push whole cloves into the meat here and there4 ,lay it1 when thus prepared1 into a bake-pan or stew-pan1 having a lid which may be heated2 put in water enough just to cover it1 and set it where it will simmer1 but not quite boil4 ,have the lid heated1 and a few embers laid over it4 ,after two hours1 pour upon the top the stuffing which you reserved1 heat the lid again1 and cover the meat4 ,let it stew two hours more4 ,if the gravy is too thin1 add browned flour and boil it up again4 ,some persons use red wine1 but it is very good without4 ,half the quantity of meat and stuffing for a small family4 ,stewed ,brisket of ,beef4 ,put three or four pounds of brisket into a kettle1 and cover it with water4 ,take off the scum as it rises4 ,let it boil steadily two hours4 ,then take it from the pot and brown it with butter in a spider4 ,when it is browned on every side1 return it to the kettle1 and stew it gently five hours more4 ,add more water if it boils away4 ,put in a carrot and a turnip or two1 cut small1 an onion also2 a few cloves1 and salt and pepper as you think necessary4 ,half an hour before dinner add tomato or mushroom catsup4 ,to serve it1 lay the beef upon a dish1 and strew capers over it4 ,the water in which it was stewed is a nice soup4 ,stewed ,tongue4 ,boil a fresh tongue three hours1 and if the skin does not easily come off1 boil it longer4 ,remove the skin2 strain the water in which it was boiled4 ,wash the pot1 and return the tongue to it1 with enough of the strained liquor to cover it4 ,put in it a carrot1 a turnip1 and an onion1 cut fine1 and a table-spoonful of powdered clove and also of ground pepper1 tied up in muslin bags4 ,boil the tongue gently two hours and a half4 ,about fifteen minutes before it is taken up1 toast two slices of bread without the crust1 cut it up in small bits1 and put it into the pot4 ,when you dish it up1 put about a pint of the liquor and vegetables round the tongue in a fricassee dish4 ,to ,boil ,corned ,beef4 ,wash it thoroughly1 and put it into a pot that will hold plenty of water4 ,the water should be cold2 the same care is necessary in skimming it as for fresh meat4 ,it is not too much to allow forty minutes for every pound1 after it has begun to boil4 ,the goodness of corned beef depends much on its being boiled gently and long4 ,if it is to be eaten cold1 lay it into a coarse earthen dish or pan1 and over it a piece of board the size of the meat4 ,upon this put a clean stone or some other heavy weight4 ,salt meat is very much improved by being pressed4 ,to ,roast ,mutton4 ,any part may be roasted1 but the leg is the best4 ,allow fifteen minutes for a pound1 and do according to the directions for roasting meat4 ,to ,boil a ,leg of ,mutton or ,lamb4 ,cut off the shank bone4 ,have water enough to cover the meat4 ,if the pot is well skimmed1 the water will make excellent broth for another day4 ,a leg of lamb is a very nice dish if boiled well4 ,it requires a little more time in proportion to the size than mutton1 as mutton is good done rare1 while lamb is neither good or healthy1 unless well done4 ,most people like capers1 and drawn butter with mutton and lamb1 and cut parsley added is an improvement4 ,mutton or ,lamb ,steaks4 ,have the leg cut into steaks at the market1 or by the butcher4 ,if this has not been done1 you can do it yourself with a sharp knife4 ,cut through the largest part first2 have the slices about the thickness of your finger2 separate them from the bone neatly4 ,broil exactly like beef steak4 ,the bone and fragments which are left will make a good broth4 ,roast ,lamb4 ,if it is a hind quarter1 and very fat1 take off the thickest from the kidneys2 place it on the spit1 or in the dripping-pan as it should lie on the dish1 slightly drawn up4 ,do exactly as in roasting beef4 ,an hour and a half will suffice to roast a quarter weighing five or six pounds4 ,the breast of lamb is very sweet and requires about as much roasting as the hind quarter4 ,stewed or ,alamode ,lamb4 ,pick off all the fat from a nice leg of lamb1 or small leg of mutton4 ,cut off the shank1 make deep incisions in various parts of the inside2 fill them with stuffing made of crumbs of bread1 salt pork1 sweet marjoram1 and pepper2 stuff it very full4 ,fry two or three slices of pork crisp in the pot1 then take them out1 and lay in the leg2 brown it on every side1 then put hardly water enough into the pot to cover it4 ,throw in a dozen or two of cloves1 half an onion sliced or chopped very fine1 and a little salt4 ,a half a teacup of catsup or a few tomatoes added half an hour before it is served1 improve it very much4 ,let it simmer1 steadily1 three hours4 ,when you take up the leg1 thicken the gravy1 if it is not thick enough4 ,put a few spoonfuls over the meat1 and the rest in a gravy tureen4 ,to ,roast a ,fillet of ,veal4 ,veal requires more time than any other meat except pork4 ,it is scarcely ever done too much4 ,a leg weighing eight or nine pounds should roast three hours4 ,if your family is large1 so that most of it will be eaten the first day1 it is best to take out the bone1 which is easily done with a sharp knife1 the knuckle having been cut off by the butcher4 ,put this bone aside with the knuckle for a broth4 ,if you design to use what is left cold for dinner the next day1 let the bone remain in1 as it keeps the leg in better shape4 ,prepare a stuffing of bread1 pepper1 salt pork1 and sweet marjoram2 make deep incisions in the meat and fill them with it4 ,fasten the fold of fat which is usually upon the fillet over the stuffed incisions with a skewer4 ,roast it slowly at first4 ,put into the dripping-pan some hot water with a little salt in it1 or some of the stock4 ,when the meat has roasted about an hour1 flour it thickly1 and skewer upon it four or five slices of salt pork4 ,after the flour has become brown1 baste the veal every fifteen minutes4 ,if it is very good veal1 the pork will flavor it without the addition of any butter2 but if not1 or if you wish it to be particularly nice1 add a small piece of butter to the gravy in the roaster1 before you begin to baste the meat4 ,in cutting the incisions1 endeavor to make them wider inside than at the surface1 so that the stuffing may not fall out4 ,see the directions 7page #abc7 for making the gravy4 ,a ,loin of ,veal4 ,a breast or a loin of veal should be basted a great many times and roasted thoroughly4 ,it is an improvement to put on slices of pork as in cooking the leg4 ,allow two hours for roasting2 more1 if it is large4 ,veal ,pot ,pie4 ,take the neck1 the shank1 and almost any pieces you have4 ,boil them long enough to skim off all the froth4 ,make a paste and roll it about half an inch thick4 ,butter the pot and lay in the crust1 cutting out a piece on each side of the circle in such a way as to prevent its having thick folds4 ,put in a layer of meat1 then flour1 salt and pepper it1 and add a little butter or a slice or two of salt pork1 as you choose4 ,do this until you have laid in all your meat2 pour in enough of the water in which the veal was boiled to half fill the kettle1 then lay on the top-crust and make an incision in it to allow the escape of the steam4 ,watch that it does not burn1 and pour in more of the water through the hole in the crust if necessary4 ,boil an hour and a half4 ,the objection to this dish is1 that boiled crust is apt to be heavy1 and therefore unhealthy2 but if it is made after the receipt for cream tartar biscuit1 or of potato crust1 it will be light4 ,baked ,veal ,pie4 ,this is made in the same way as the boiled4 ,the dish should be very deep1 and when you are ready to lay on the upper crust1 wet the edge of the under crust all around and flour it2 then lay on the upper crust and press your hand upon the edge1 so that the flour and water will make it adhere1 and thus prevent the gravy from escaping4 ,prick the top several times with a large fork4 ,if you have pieces of crust left1 cut them into leaves and ornament the pie4 ,bake it an hour and a half4 ,stewed ,breast of ,veal4 ,cut it into handsome pieces and fry it brown1 either in drippings1 or the fat fried out of salt pork4 ,brown all parts thoroughly2 then pour in hot water enough barely to cover it4 ,add lemon peel cut fine and sweet marjoram4 ,cover it close as possible1 and stew it gently two hours2 then pour off the liquor into a sauce-pan1 and thicken it with browned flour4 ,take up the veal into a hot fricassee dish1 and pour the gravy over it4 ,always allow half an hour for frying veal brown4 ,no other meat requires as much time4 ,veal ,cutlets4 ,take slices from the broad end of the leg4 ,fry three or four slices of salt pork crisp1 then take them out1 lay in the veal half an hour at least before dinner time4 ,when it has become brown1 take it out and dip the slices1 one by one1 into a plate of fine bread crumbs1 then fry them a few minutes longer4 ,when done through1 take them up on a hot dish1 pour hot water into the spider or frying pan1 and instantly when it boils up dredge in a little flour2 pour it over the meat4 ,lay the slices of pork around the edge of the dish4 ,the best veal is to be had at the time when winter vegetables are not very good1 and fresh ones have not come into market4 ,horseradish1 spring cranberries1 or fresh lemons are therefore the more acceptable with it4 ,broiled ,veal4 ,it must not be done too fast1 and will take longer than beef4 ,it is a great improvement to broil pork and lay between the slices of veal4 ,lay them upon the meat while it is broiling1 and if they are not brown when the veal is done1 put them a few minutes longer on the gridiron4 ,if pork is not used1 season with butter4 ,in either case1 add pepper and salt4 ,calf's ,head4 ,let the head1 feet1 liver and lights1 soak some hours in a plenty of cold water4 ,take out the brains4 ,boil the head1 c41 till very tender1 which will require from two hours to two and a half4 ,throw some salt into the water1 and skim it thoroughly4 ,boil the brains ten or fifteen minutes1 tied up in a piece of muslin2 chop them1 and put them with melted butter1 and parsley cut fine4 ,if you choose1 boil an egg hard1 cut it up and add it4 ,cold calf's head is good4 ,it is also good hashed4 ,to make it into soup the second day1 see the receipt under the head of ,soups4 ,melton ,veal1 or ,veal ,cake4 ,cut three or four pounds of raw veal1 and half as much ham1 into small pieces4 ,if you have the remains of cooked veal or ham1 add them4 ,boil six eggs hard1 cut them in slices1 and lay some of them in the bottom of a deep brown pan2 shake in a little minced parsley2 lay in some of the pieces of veal and ham1 then add more egg1 parsley1 pepper1 and salt2 then more meat1 and again parsley1 pepper1 and salt1 till all the meat is laid in4 ,lastly add water enough just to cover it1 and lay on about an ounce of butter shaved thin2 tie over it a double paper1 bake it an hour1 then remove the paper1 press it down with a spoon1 and lay a small plate with a weight upon it1 and let it remain another hour in the oven4 ,when cold1 it will cut in slices4 ,venison4 ,roast a haunch like a loin or leg of veal1 and about as long4 ,flour it thickly4 ,put some of the stock for gravies1 or water in which beef has been boiled1 into the pan1 and baste it often4 ,half an hour before serving it add a table-spoonful of butter to the gravy1 and baste it again and again4 ,if you use blazes at the table1 roast it but an hour4 ,most persons like venison cooked simply1 without spices4 ,but if you choose to have a dressing1 make it as for veal1 with the addition of powdered clove4 ,venison steaks are cooked like beef steaks4 ,to ,roast a ,pig4 ,it should not be more than a month old4 ,it is better a little less1 and it should be killed on the morning of the day it is to be cooked4 ,sprinkle fine salt over it an hour before it is put to the fire4 ,cut off the feet at the first joint4 ,make stuffing enough to fill it very full1 of bread crumbs moistened with a little milk1 a small piece of butter1 sweet marjoram1 sage1 pepper1 and salt4 ,when placed on the spit1 confine the legs in such a manner as to give it a good shape4 ,rub it all over with butter or sweet oil1 to keep it from blistering4 ,flour it at first a little4 ,as soon as it begins to brown1 dredge on a very thick covering of flour4 ,turn the spit every three or four minutes4 ,if the flour falls off1 instantly renew it4 ,when it has all become of a dark brown color1 scrape it off into a plate and set it aside4 ,put a piece of butter into the gravy in the roaster1 and baste the pig very often1 till it is done1 which it is when the eyes fall out4 ,the feet and liver should be boiled an hour or two1 and the gravy from the roaster be poured into the water in which they were boiled4 ,the liver should be cut or mashed fine1 and the feet cut open and returned to the sauce-pan1 the brains taken out and added1 and the gravy thickened with the browned flour reserved in the plate4 ,a pig of a month old will roast in two hours and a half4 ,a ,shoulder of ,pork4 ,one weighing ten pounds will require full three hours and a half to roast it4 ,for a small family divide it1 and roast one half and corn the other4 ,with a sharp knife score the skin in diamonds1 or in strips about an inch wide4 ,make a dressing1 as directed under the head of ,stuffing of ,various ,kinds4 ,put this into deep incisions made in the thick part of the meat4 ,rub a little fine powdered sage into the skin where it is scored2 and then rub the whole surface with sweet oil1 or drippings1 to prevent its blistering4 ,observe the directions respecting the basting and frequent turning of meat4 ,pork burns very easily1 and both the taste and appearance are much injured by its being burnt4 ,spare-rib or ,chine4 ,a spare-rib requires an hour and a half or two hours1 according to the thickness4 ,a very thin one will roast in an hour and a half4 ,flour it well1 and take care it does not burn4 ,baste it often4 ,the chine requires a longer time1 being a thicker piece4 ,it is more healthy1 because less fat than the spare-rib1 and having more meat in proportion to the bone1 is a more economical piece4 ,before roasting either1 trim off neatly1 with a sharp knife1 all the fat which can be removed without disfiguring the piece1 and set it aside to be tried and used as lard4 ,pork ,steaks4 ,cut slices from the loin or neck4 ,to fry pork steaks requires twenty-five or thirty minutes4 ,turn them often4 ,if they are quite fat1 pour off all that fries out when they are half done1 and reserve it for some other use4 ,then dip the steaks in crumbs of bread with a little powdered sage1 and lay them back into the frying-pan4 ,when done through1 take them up1 dredge a little browned flour into the gravy1 put in salt1 pour in a gill of boiling water1 and turn it instantly1 as it boils up1 upon the dish of steaks4 ,to ,fry ,sausages4 ,sausages may be kept for some time1 but fresh ones are considered best4 ,separate them1 prick them to prevent their bursting1 and lay them in a spider4 ,if they are properly made1 they will need no fat to fry them4 ,cook them slowly1 at first1 but brown every side of them before taking them up4 ,they cook very well laid in a pan and set in a cooking-stove1 but must be turned often1 and care taken that they do not burn4 ,some persons fry bread in the fat which remains1 in this way4 ,dip slices of bread1 or crusts which have been cut and become dry1 in salt and water1 and lay them in the spider as soon as you take out the sausages4 ,when brown one side1 turn them4 ,serve them with the sausages4 ,it takes twenty minutes to fry sausages in a spider1 and half an hour to cook them in a stove4 ,for those persons whose health is injured by eating them1 it is best to lay them into a little water1 and cook them thus1 as long as they are usually fried1 then pour off the water and brown them4 ,this renders them comparatively harmless4 ,the bread1 fried as directed1 does not absorb much fat4 ,to ,boil a ,ham or ,shoulder4 ,a ham1 weighing twelve pounds1 should be cooked four or five hours4 ,boil it slowly in a plenty of water half the time it should be cooked2 then take off the skin and any excrescences that were not removed by washing4 ,cover the fat side with pounded cracker1 and lay it in a dripping pan1 or iron basin1 and put it into the stove4 ,let it remain the other half of the time4 ,the baking roasts out a great quantity of fat1 and leaves the meat much more delicate4 ,in warm weather it will keep in a dry1 cool place1 a long time4 ,if after ten days you perceive a tendency to mould1 set it a little while into the oven again4 ,it is often a more agreeable dinner in hot weather than fresh meat4 ,if a ham is very salt1 it should lie in water over night4 ,in baking it1 care should be taken that it is not done too much1 and thus made hard4 ,if the oven is a brick one and holds the heat a long time1 it will do to put it in when the bread is taken out4 ,the fat which bakes out is good to fry eggs or potatoes1 and if not strong1 will do to use on the griddle4 ,to ,fry ,ham4 ,cut thin slices1 and take off the rind2 if very salt1 pour hot water upon them1 but do not suffer them to lie long in it1 as the juices of the meat will be lost4 ,wipe them in a cloth2 have the spider ready hot1 lay in the pieces and turn them in a minute or two4 ,they will cook in a very short time4 ,the secret of having good fried ham is in cooking it quick1 and not too much4 ,the practice of cutting thick slices1 laying them into a cold spider and frying a long time1 makes ham black and hard4 ,it needs nothing added1 but to be laid upon a hot covered dish4 ,to ,broil ,ham4 ,cut the slices very thin1 for which you must have a sharp knife2 pare off the rind2 lay them on the gridiron over hot coals4 ,do not leave them a moment1 as they must be almost immediately turned1 and will need attention to keep the edges from burning4 ,two minutes will broil them4 ,to ,fry ,salt ,pork4 ,cut slices and lay them in cold water in the spider2 boil them up two or three minutes1 then pour off the water and set the spider again on the coals and brown the slices on each side4 ,fried pork1 with baked potatoes1 and baked or fried sour apples1 makes a very good dinner4 ,it is an improvement to dip the pork1 after being par-boiled1 into ,indian meal1 before frying it4 ,frizzled ,smoked ,beef4 ,shave thin slices1 and put them in a teacupful of milk into a small kettle or sauce-pan2 boil it a few minutes1 and then add a small bit of butter and an egg beaten with a teaspoonful of flour1 and stir well4 ,put a little more milk to it if needed4 ,smoked beef is good in poached eggs1 but in that case the beef should be boiled a few minutes in the milk before the eggs are added4 ,the last remnants of a ham may be scraped from the bone1 and put into poached eggs1 but will not need the boiling which is necessary in the case of the smoked beef4 ,to ,shave ,smoked ,beef4 ,use a very thin-bladed1 sharp knife1 and shave as thin as the thinnest paper4 ,do not attempt to cut it across the whole piece2 no matter how small the shavings are1 if they are but thin4 ,,to ,,lay ,,meat ,,and ,,poultry ,,on ,,the ,,dish ,,for ,,the ,,table4 ,lay a sirloin of beef with the tenderloin down1 and the thick end towards the left hand of the person who carves4 ,a loin of veal or a quarter of lamb1 with the thick edge toward the carver1 and the inside uppermost4 ,a leg of veal1 with the inside up1 and the thick end toward the right hand4 ,a leg of mutton or lamb in the same way4 ,a fore quarter of lamb or a breast of veal1 with the outside up1 and the thick edge toward the carver4 ,a ham1 with the outside up1 and the thick end toward the right hand4 ,a turkey or goose upon the back1 with the neck toward the left hand4 ,fowls on the back1 and if there is more than one1 with the legs toward the carver4 ,the appearance of a fowl or turkey when on the table1 depends much on its having been handsomely skewered4 ,,to ,,select ,,poultry ,,and ,,prepare ,,it ,,for ,,being ,,cooked4 ,a young turkey has a smooth leg1 and a soft bill1 and if fresh1 the eyes will be bright1 and the feet moist4 ,old turkeys have scaly1 stiff feet4 ,young fowls have a tender skin1 smooth legs1 and the breast bone readily yields to the pressure of the finger4 ,the best are those that have yellow legs4 ,the feet and legs of old fowls look as if they had seen hard service in the world4 ,young ducks feel tender under the wing1 and the web of the foot is transparent4 ,the best are thick and hard on the breast4 ,young geese have yellow bills1 and the feet are yellow and supple2 the skin may be easily broken by the head of a pin2 the breast is plump1 and the fat white4 ,an old goose is unfit for the human stomach4 ,to keep fowls in warm weather1 take out the heart and liver and parboil them1 set them aside in a cool place1 to be used in the gravy4 ,wash the fowls as clean as possible from the blood1 and plunge one at a time into a kettle of boiling water for five minutes1 moving it about1 that the water may penetrate every part4 ,drain and wipe them dry and pepper the inside and the necks4 ,this process will enable you to keep them two days in warm weather4 ,in cold weather all sorts of poultry should be kept at least a week2 but care should be taken that they do not freeze1 as they are not quite so good for being frozen4 ,pick out the pin feathers very carefully4 ,a pair of tweezers is sometimes necessary to take out those which a knife will not remove4 ,cut out the oil bag above the tail4 ,singe off all the hair by turning it quickly over a blazing paper4 ,cut off the legs at the joint above the feet2 trim the neck1 and if too long cut off some of it2 draw out the crop and be sure to take out every thing from the inside4 ,the best way of removing the crop is to make an incision along the backbone1 just below the neck4 ,it can be removed in this way as easily as by the common method1 and the appearance of the bird1 when laid on the dish1 is much better4 ,be careful1 in removing the gall bag1 not to break it1 as it will make every spot it touches bitter1 and the most careful washing will not remove it4 ,if there is much fat1 trim off some of it4 ,throw the liver1 heart1 and gizzard into water and wash them4 ,wash the fowl in several waters4 ,it is then ready to be stuffed and skewered1 as directed under the head1 ,to roast a ,turkey4 ,some persons think fowls much better not to be washed2 but they cannot be clean without4 ,the sharpness of the breast bone1 which is a defect in the appearance of a fowl on the table1 may be remedied in the following way3 ,when preparing it to be cooked1 take a small sharp knife1 and passing it up the body1 cut off the little slender bones which join the hug-me-close#ac to the side4 ,then push down the breast bone by pressing heavily upon it4 ,a little practice will make it easy to do this4 #ac ,this is the bone on each side the neck of a fowl1 which answers to the collar bone in the human frame4 ,to ,roast a ,turkey4 ,observe the directions under the head1 ,to prepare ,poultry for being cooked4 ,make a stuffing1 and fill both the breast and body4 ,sew it up with a needle and coarse thread2 tie the skin over the end of the neck with a thread or piece of twine4 ,push a short skewer through above the tail1 and a long one through the body under the thighs2 then tie the ends of the legs down with a twine1 close upon the short skewer4 ,push another long skewer through the body1 so as to confine the wings1 and tie them round with a twine4 ,put the spit through the length of the body1 and fasten it with two skewers2 flour it1 and put it to the fire with a little water in the roaster4 ,it should be roasted rather slowly4 ,a turkey weighing twelve pounds should roast three hours2 one weighing six or seven1 an hour and a half4 ,when half done1 flour it again thickly2 when this is browned1 baste it often4 ,if much fat roasts out1 dip off most of it when the turkey is about half done1 and put a small piece of butter into the gravy1 and baste the turkey with it4 ,having washed the heart1 liver1 c41 boil them an hour and a half1 in a sauce-pan in a pint of water2 skim them when the water first boils up2 if it boils away1 add more4 ,to make the gravy1 take out the heart and gizzard1 mash the liver1 and put it back into the water in which it was boiled1 and pour the gravy also out of the roaster into it2 set it on the coals1 add browned flour1 wet smooth1 and a little butter and pepper1 and boil it a minute or two1 and then serve it4 ,the liver should never be put under the wing1 or laid upon the dish1 but always be used in the gravy1 as it is greatly improved by it4 ,more directions respecting gravies may be found under the head1 ,directions for making various kinds of ,gravies4 ,to ,boil a ,turkey4 ,stuff a young turkey1 weighing six or seven pounds1 with bread1 butter1 salt1 pepper1 and minced parsley2 skewer up the legs and wings as if to roast2 flour a cloth and pin around it4 ,boil it forty minutes1 then set off the kettle and let it stand1 close covered1 half an hour more4 ,the steam will cook it sufficiently4 ,to be eaten with drawn butter and stewed oysters4 ,to ,roast ,chickens4 ,observe the same directions in stuffing them as for a turkey4 ,if you wish to roast several before an open fire1 the spit may be put through side-ways1 instead of length-ways1 and four or five can thus be roasted at once1 in a large roaster4 ,boil the inwards and make the gravy as for a turkey4 ,roast them an hour and a half4 ,to ,boil ,chickens4 ,make the same dressing as directed for a boiled turkey1 or boil them without stuffing if preferred4 ,skewer them up into a good shape1 as when prepared to roast1 and boil them an hour and a quarter4 ,serve them with drawn butter and cut parsley4 ,it is an improvement to mash the livers and put into the butter4 ,if chickens can be carefully skimmed1 they need no cloth around them4 ,to ,broil ,chickens4 ,cut them open through the back1 take out the inwards1 wash them and wipe them dry2 place the inside down on the gridiron4 ,they must broil slowly1 and care be taken they do not burn4 ,turn them in ten minutes4 ,to keep them flat1 lay a tin sheet upon them1 with a weight4 ,broil twenty-five minutes1 and dress with butter1 pepper1 and salt4 ,they can be broiled best over wood coals4 ,to ,fricassee ,chickens4 ,boil them forty minutes in water enough barely to cover them4 ,take off the scum as fast as it rises4 ,take them up and carve them in the usual way4 ,put part of the water in which they were boiled into a spider or stew-pan4 ,for two chickens rub a piece of butter as large as an egg1 and a spoonful of flour together1 and stir into the water as it boils up4 ,add some salt1 and a gill of cream1 or milk4 ,lay in the pieces of chicken1 cover the pan close1 and stew them gently eight or ten minutes4 ,parsley cut fine is a decided improvement4 ,chicken ,salad4 ,boil or roast a nice fowl4 ,when cold1 cut off all the meat1 and chop it a little1 but not very small2 cut up a large bunch of celery and mix with the chicken4 ,boil four eggs hard1 mash1 and mix them with sweet oil1 pepper1 salt1 mustard1 and a gill of vinegar4 ,beat this mixture very thoroughly together1 and just before dinner pour it over the chicken4 ,chicken ,pie4 ,boil chickens in water barely to cover them1 forty minutes4 ,skim the water carefully4 ,take them out into a dish1 and cut them up as they should be carved if placed upon the table4 ,if the skin is very thick remove it4 ,have ready1 lined with a thick paste1 a deep dish1 of a size proportioned to the number of chickens you wish to use2 put in the pieces1 with the hearts and livers1 in layers2 sprinkle each layer with flour1 salt1 and pepper1 and put on each piece of chicken a thin shaving of butter2 do this till you have laid in all the pieces2 put rather more of the spice1 flour1 and butter over the top layer than on the previous ones1 and pour in as much of the liquor in which the chickens were boiled as you can without danger of its boiling over4 ,lay on the upper crust1 and close the edges very carefully with flour and water2 prick the top with a knife4 ,cut leaves of crust and ornament it4 ,bake two hours4 ,the crust for chicken pie should be twice as thick as for fruit pies4 ,use mace and nutmeg if you wish4 ,to ,roast ,ducks4 ,flour them thick and baste them often4 ,if they are roasted before the fire1 an hour is long enough2 if in a stove1 an hour and a half4 ,for making the stuffing and gravy1 see the directions4 ,to ,boil ,ducks4 ,scald and lay them in warm water a few minutes1 then lay them in a dish1 pour boiling milk over them1 and let them lie in it two or three hours4 ,then take them out1 dredge them with flour1 and put them into a saucepan of cold water1 cover close and boil them twenty minutes4 ,then take them out and set them1 covered1 where they will keep warm1 and make the sauce as follows3-- ,chop a large onion and a bunch of parsley fine1 and put them into a gill of good gravy4 ,see receipt for ,stock4 ,add a table-spoonful of lemon juice1 a little salt1 pepper1 and a small piece of butter4 ,stew these ingredients half an hour2 then lay the ducks into a dish1 and pour the sauce over them4 ,to ,roast a ,goose4 ,boil it half an hour to take out the strong1 oily taste1 then stuff and roast it exactly like a turkey4 ,if it is a young one1 after being boiled1 an hour's roasting will be sufficient4 ,to ,boil ,partridges4 ,put them in a floured cloth into boiling water1 and boil them fast fifteen minutes4 ,for sauce1 rub a very small piece of butter into some flour1 and boil in a teacup of cream4 ,add cut parsley if preferred4 ,to ,roast ,partridges4 ,prepare them like chickens1 and roast three quarters of an hour4 ,to ,roast ,pigeons4 ,pick out the pin feathers1 or if there are a great many1 pull off the skin4 ,examine the inside very carefully4 ,soak them half an hour in a good deal of water1 to take out the blood4 ,then boil them with a little salt in the water1 half an hour1 and take off the scum as fast as it rises4 ,take them out1 flour them well1 and lay them into a dripping-pan2 strain the water in which they were boiled1 and put a part of it into the pan2 stir in it a little piece of butter1 and baste the pigeons often4 ,add pepper and sweet marjoram if you prefer4 ,roast them nearly two hours4 ,pigeons need to be cooked a long time4 ,pigeons in ,disguise4 ,prepare them just as directed in the receipt above1 and boil them long enough to remove all the blood1 then pepper and salt them1 make a good paste1 roll each pigeon close in a piece of it2 tie them separately in a cloth1 taking care not to break the paste4 ,boil them gently an hour and a half1 in a good deal of water4 ,lay them in a hot dish1 and pour a gravy over them made of cream1 parsley1 and a little butter4 ,pigeon ,pie4 ,pick1 soak1 and boil pigeons with the same care as directed in the receipt for roasting them4 ,make a crust just as for chicken or veal pie4 ,lay in the pigeons whole1 and season with pepper1 salt1 shavings of butter1 and sweet marjoram2 flour them thickly1 then strain the water in which they were boiled1 and fill the dish two thirds with it4 ,lay the top crust over1 and close the edges well4 ,make many incisions with the point of a knife1 or a large fork1 and bake an hour and a half4 ,woodcocks1 ,quails1 and other small birds4 ,pull off the skin1 split them down the back with a sharp knife1 pepper the breasts1 and lay the inside first upon the gridiron4 ,broil them slowly at first1 skewer a small bit of pork upon each one4 ,turn them after seven or eight minutes4 ,broil them twenty minutes4 ,if you wish to make a pie1 do just as directed for the pigeon pie4 ,calcutta ,curry4 ,boil and joint two chickens4 ,fry three or four slices of salt pork1 and when they are nearly brown add a large spoonful of butter4 ,cut three or four onions fine1 and fry them a light brown2 then remove them1 and the pork1 and fry the chickens gently in the fat2 strew over the meat while it is frying a spoonful and a half of good curry powder1 and dredge in flour4 ,then add hot water to make sufficient gravy2 if the gravy is not thick enough1 mix a little flour smooth in cold water1 and stir in4 ,add salt to suit your taste4 ,this dish is best when stewed slowly4 ,garnish with slices of lemon4 ,partridges1 pigeons1 rabbits1 sweet-breads1 breasts of mutton1 lamb1 and veal1 are all used for curries4 ,there is a difference in the quality of curry powder4 ,the above measure1 is for the strongest kind1 and is enough for a quart of gravy4 ,the ,east ,indians never use flour in thickening the gravy1 but depend on the curry powder4 ,to prepare rice for ,calcutta curry1 wash a pint in several waters1 and put it into a kettle1 containing a gallon of warm water1 with salt in it4 ,cook it ten minutes from the time it begins to boil2 then pour it into a sieve1 and when the water is entirely drained out1 shake the sieve1 and the particles of rice will separate1 and it is ready to serve4 ,,soups4 ,soup is economical food1 and by a little attention may be made good with very small materials4 ,it should never be made of meat that has been kept too long4 ,if meat is old1 or has become tainted in the least1 the defect is peculiarly offensive in soup4 ,all meat and bones for soup should be boiled a long time1 and set aside until the next day in order that the fat may be entirely removed4 ,then add the vegetables1 rice1 and herbs1 and boil it from an hour to an hour and a half4 ,the water in which fresh meat is boiled should be saved for soup and broth2 and the bones of roast beef should never be thrown away without boiling1 as they make excellent soup1 and if not used for this purpose1 should be boiled in order to save the fat which they contain4 ,a ,rich ,soup4 ,the richest soups are made by using several kinds of meat together2 as beef1 mutton1 and veal4 ,a shank of each of these with very little meat upon it1 should be boiled several hours the first day2 and vegetables1 with various kinds of spice1 added the day it is to be served4 ,nice soups should be strained2 and they are good with macaroni1 added afterwards1 and boiled half or three quarters of an hour4 ,if you have the water1 in which chickens have been boiled1 the soup will be much better if the beef1 mutton1 and veal are boiled in this1 instead of pure water4 ,roast ,beef ,bone ,soup4 ,boil the bones at least three hours1 or until every particle of meat is loose2 then take them out and scrape off the meat and set aside the water2 the next day take from it all the fat1 cut up an onion1 two or three potatoes and a turnip1 and put into it4 ,add1 half an hour before dinner1 powdered sweet marjoram1 catsup1 and some salt4 ,boil it an hour4 ,shank ,soup4 ,when you buy a shank1 have the butcher cut it into several pieces1 and split open the thickest part of the bone4 ,boil it three or four hours and set it aside4 ,the next day1 take off the fat1 and if you do not wish to eat the meat in the soup1 take that out also2 add vegetables1 etc41 as in the preceding receipt4 ,to make a convenient use of the meat1 see the receipt for minced meat4 ,ox-tail ,soup4 ,take two tails1 divide them at the joints1 soak them in warm water4 ,put them into cold water in a gallon pot or stew-pan4 ,skim off the froth carefully4 ,when the meat is boiled to shreds1 take out the bones1 and add a chopped onion and carrot4 ,use spices and sweet herbs or not1 as you prefer4 ,boil it three or four hours4 ,soup of the remnants of ,calf's ,head4 ,remove the fat from the water in which the head was boiled1 and put into it the pieces left of the first day's dinner1 cut up small4 ,add cloves1 crackers1 pepper1 browned flour1 curry powder1 and1 if you choose1 catsup4 ,boil it an hour4 ,mock-,turtle ,soup4 ,add to the foregoing ingredients1 red wine1 nutmeg1 and mace2 and force meat balls1 made in the following way1--,chop some of the meat fine1 and put with it an equal quantity of fine bread crumbs1 onions chopped small1 cayenne and black pepper1 sweet marjoram and powdered clove4 ,beat two eggs and with them stir the ingredients together1 and make into balls1 and fry in butter enough to brown them2 then put the balls and the butter into the soup4 ,turkey ,soup4 ,the remnants of a young turkey make good soup4 ,put all the bones1 and little bits left of a dinner into about three quarts of water4 ,if you have turkey gravy1 or the remnants of chickens1 add them also1 and boil them two hours or more4 ,skim out the meat and bones1 and set the water aside in a cool place till the next day4 ,then take all the fat from the top2 take the bones and pieces of skin out from the meat and return it to the liquor4 ,if some of the dressing has been left1 put that in also1 and boil all together a few minutes4 ,if more seasoning is needed1 add it to suit your taste4 ,white ,soup4 ,boil a knuckle of veal to shreds1 add a quarter of a pound of vermicelli1 half a pint of cream1 and lemon peel and mace4 ,pea ,soup4 ,take a pint of split peas1 and when carefully picked over and washed1 put them into a pint of water to soak over night4 ,three hours before dinner1 put them into a pot with a quart more water1 and about half a pound of pork 7less if you wish the soup not very rich47 ,boil it steadily1 and be careful to stir it often1 lest it should burn4 ,it may need more water before dinner1 and can be made of whatever thickness you prefer4 ,if you prefer to have the soup without pork 7which makes it too rich for many persons71 use the liquor in which beef or other fresh meat has been boiled instead of water1 and use no pork4 ,this is a very good way4 ,vegetable ,soup4 ,take two turnips1 two carrots1 four potatoes1 one large onion1 one parsnip1 and a few stalks of celery or some parsley4 ,cut them all very fine1 or chop them in a tray2 put them1 with a spoonful of rice1 into three quarts of water1 and boil the whole three hours4 ,then strain the soup through a colander or coarse sieve1 return it to the kettle1 and put it over the fire4 ,add a piece of butter of the size of a nut1 stir the soup till the butter is melted1 dredge in a little flour1 let it boil up and then serve it4 ,mutton or ,lamb ,broth4 ,take the water in which a leg of mutton or lamb was boiled on the previous day1 take off the fat and boil it two hours with a turnip1 an onion1 and a carrot1 cut small4 ,add some minced parsley and a spoonful of rice4 ,all these1 except the parsley1 should be put in while the water is cold4 ,any little pieces of the neck1 ribs1 or shank will make excellent broth4 ,veal ,broth4 ,take a knuckle1 or if you have a large family1 two knuckles of veal4 ,put them over the fire1 at least three hours before dinner-time2 use not more than two quarts of water for two knuckles1 and skim it until it is no longer necessary4 7,veal requires more attention in this respect than any other meat74 ,when this is done1 add a spoonful of rice4 ,a quarter of an hour before it is to be served1 put in some minced parsley1 salt1 and pepper4 ,it is a very nutritious dish4 ,some persons add two or three slices of salt pork4 ,it is a good way1 after having taken off cutlets from the large end of a leg of veal1 to boil the entire piece that remains1 with the knuckle4 ,boil it two hours or two hours and a half4 ,make broth of the liquor by putting in a small gill of rice1 and some parsley2 add the parsley about ten minutes before it is served4 ,melt butter with cut parsley1 to eat on the meat4 ,in families that like salt pork1 a piece should be boiled separately to eat with the veal4 ,,eggs4 ,boiled4 ,new laid eggs require half a minute longer to cook than others4 ,the fresher they are the better1 and the more healthful4 ,eggs over a week old should never be boiled2 they will do to fry4 ,put them into water that boils1 but not furiously1 as it will crack them4 ,if you like them very soft1 boil them three minutes4 ,if you wish the yolk hard1 boil them five minutes4 ,to be served with salad1 they should be boiled twelve minutes4 ,fried4 ,after you have fried ham1 drop in the eggs one at a time4 ,in about a minute dip the boiling fat with a spoon over them again and again4 ,this will prevent the necessity of turning them1 which it is difficult to do without breaking the yolks4 ,take them up in about two minutes and a half1 with a skimmer4 ,the fat that roasts out of a ham that is browned in an oven1 is good for frying eggs4 ,poached4 ,set a tin pan or pail on the range1 containing a pint of milk2 then beat six eggs well4 ,when the milk is very nearly boiling1 put in a teaspoonful of salt1 and half a table-spoonful of butter2 then add the eggs1 and stir steadily1 until it thickens1 which will be in a minute or two4 ,set it off before it becomes very thick1 and continue to stir it a minute more4 ,have ready1 in a warm dish1 two slices of toasted bread1 spread with butter1 and pour the egg over them4 ,it should be a little thicker than boiled custard4 ,this is an ample breakfast for six or seven persons4 ,dropped4 ,drop fresh eggs into a saucepan of boiling water with salt in it4 ,put them in gently1 so as not to break the yolks4 ,have ready slices of buttered toast1 and either take up the eggs with a skimmer or pour off the water1 and then turn them out of the saucepan upon the toast4 ,add more salt1 if they were not seasoned enough by that which was in the water4 ,omelet 7baked1 and very simple74 ,heat three gills of milk with a dessert spoonful of butter in it2 beat four or five eggs thoroughly1 wet a table-spoonful of flour with a teaspoonful of salt1 smooth1 in a little cold milk4 ,mix the eggs with the flour and cold milk1 then add the hot milk1 stirring very fast4 ,put the mixture into a buttered dish just large enough to contain it4 ,it will bake in a quick oven in fifteen or twenty minutes4 ,besides being very palatable1 it is a beautiful-looking dish for the breakfast-table1 and a very convenient addition to a small dinner4 ,the old rule is1 eight eggs to a pint of milk2 but six is enough4 ,omelet 7,fried74 ,make a batter of three eggs1 two gills of milk1 and two table-spoonfuls of flour4 ,beat it well1 and add chopped onion1 parsley1 salt1 and nutmeg4 ,fry brown in nice drippings or butter4 ,another4 ,make a batter in the same way1 and add a gill of grated ham4 ,fry in nice fat1 or the drippings of a roasted ham4 ,another4 ,wash a piece of salt cod as large as your hand1 and soak it in warm water over night4 ,in the morning take out the bones and chop it very fine2 then put it into two or three gills of milk and boil it up4 ,stir in a piece of butter half the size of an egg1 and a table-spoonful of flour wet smooth in cold milk2 then add three eggs well beaten1 and boil it half a minute more4 ,,directions ,,respecting ,,fish4 ,purchase those which have just been caught4 ,of this you can judge by their being hard under the pressure of the finger4 ,fish lose their best flavor soon1 and a few hours make a wide difference in the taste of some sorts4 ,cod are best in cold weather4 ,mackerel are best in ,august1 ,september1 and ,october4 ,halibut1 in ,may and ,june4 ,oysters are good from ,september to ,april2 but are not very good or healthy from the first of ,may to the last of ,august4 ,lobsters are best at the season when oysters are not good4 ,they must be put alive into boiling water and be boiled from thirty-five to forty minutes4 ,allow a large spoonful of salt to every quart of water in which they are boiled4 ,the medium sized ones are the best4 ,the shells of old lobsters are apt to be encrusted4 ,on no account should they be eaten later than eighteen hours after being boiled4 ,some persons never eat them after twelve hours4 ,pond fish should be soaked in strong salt and water to take out the earthy taste4 ,fish may be kept good several days1 if frozen4 ,all large fish need to be soaked in water that is a little warm1 before being cleaned2 and they should be cleaned with great care1 for even if there are few scales upon them1 there is a great deal of slimy substance which a knife will remove4 ,a boiled fish is done when the eyes turn white4 ,when you broil fish1 rub the gridiron with lard or drippings1 to prevent its sticking4 ,do not attempt to turn it like steaks1 with a knife and fork1 but lay an old dish upon it1 and hold it on with one hand1 while you turn over the gridiron with the other4 ,lay the skin side down first4 ,fish that is to be fried1 should be cut up and laid in a cloth for an hour that the moisture may be absorbed4 ,it should then be rolled in fine bread crumbs1 or ,indian meal4 ,that which is apt to break in frying may be kept whole by being dipped in a beaten egg1 before it is rolled in the bread crumbs4 ,oysters should be skimmed out of the liquor before being cooked1 in order that it may be strained1 as there are often bits of shell in it4 ,to ,boil ,cod4 ,rub a little salt down the bone1 and over the thick part4 ,wrap it in a cloth and put it over the fire in cold water2 putting it into hot water at first will cause the outside to break before the centre is done4 ,see that it is covered with water1 and throw in a table-spoonful of salt4 ,take off the froth carefully1 and boil it half an hour4 ,fresh cod is eaten with oyster sauce and melted butter1 or with the latter alone1 prepared as directed under the head of ,drawn ,butter1 with the addition of parsley and if you choose three or four eggs boiled very hard1 cut up and put into it4 ,the head and shoulders of cod are so much thicker than the other part1 that it is impossible to boil the fish whole and have all parts equally cooked4 ,it is therefore a good way to buy a large cod1 divide it1 boil the head and shoulders1 and fry the other part1 or sprinkle it with salt1 and after a day or two1 broil it4 ,cod ,sounds and ,tongues4 ,soak them in warm water1 scrape them thoroughly1 and boil them ten minutes in milk and water4 ,to be served with egg sauce4 ,to ,bake a ,cod or ,black ,fish4 ,the simplest way of baking fish1 is very good4 ,spread little pieces of bread1 with butter2 pepper and salt them1 and lay them inside the fish4 ,then take a needle and thread and sew it up4 ,put a small skewer through the lip and tail1 and fasten them together with a piece of twine4 ,lay it into a dish1 in which it may be served1 put two or three thin slices of salt pork upon it1 sprinkle salt over it1 and flour it well4 ,baste it several times with the liquor which cooks out of it4 ,a fish weighing four pounds will cook in an hour4 ,to make a richer dish4 ,chop fine a half a teacupful of fat ham2 add a large spoonful of butter1 some parsley1 thyme1 marjoram1 a little salt1 nutmeg1 and pepper4 ,if you have oysters1 add a few4 ,beat two eggs1 and put all together with fine bread crumbs enough to compound them4 ,with this1 stuff the fish1 which should be floured thick1 and wind a string around it to keep it together1 or else sew it up4 ,fasten the head and tail together with a skewer4 ,bake it in a stove an hour4 ,baste it with butter4 ,to ,fry ,cod 7or other ,fish74 ,after it has been cleansed1 cut it into pieces of the proper size1 and lay them in a cloth in order to dry them4 ,fry four or five slices of salt pork1 or use instead1 lard or nice beef drippings2 but pork is preferable4 ,when the slices are fried crisp1 take them out1 dip the pieces of fish in a plate of fine ,indian meal1 and lay them into the spider4 ,fry them brown4 ,when the fish is done1 lay it with the pork into a hot dish4 ,pour a little water into the spider1 boil it up1 dredge in browned flour1 and pour the whole over the fish4 ,to make a ,chowder4 ,fry three slices of salt pork1 crisp1 in a deep kettle2 take them out and lay in slices of potatoes2 flour and pepper them2 then lay in slices of cod or haddock1 which must also be floured and peppered4 ,put in alternate layers of potatoes and fish1 with flour1 salt1 and pepper1 till it is all laid in4 ,pour over it boiling water enough almost to cover it4 ,when it boils up1 dredge in more flour4 ,dip a few crackers in cold water and lay over the top1 and cover the kettle close4 ,boil it three quarters of an hour4 ,use ship bread1 if it is preferred4 ,some people add a cup of milk just before it is served4 ,add part of a fresh lemon1 if you like4 ,another ,way4 ,fry three or four slices of salt pork1 soak a dozen hard crackers1 cut up four or five onions4 ,when the pork is fried brown take it out1 and lay in half of the crackers1 and half the onions4 ,cut up the cod1 and lay the pieces next1 then the rest of the crackers and onions1 season it with pepper and salt1 pour boiling water enough into the kettle to cover the whole4 ,let it stew moderately an hour4 ,the fish should be fresh from the water4 ,cod's heads and sound bones make the richest chowder4 ,to ,boil ,salt ,cod4 ,lay a piece of salt fish into the cellar a few days before it is to be cooked1 that it may become softened by the dampness4 ,the afternoon before it is to be boiled1 wash it carefully in several waters4 ,it is well to keep a brush on purpose to cleanse salt fish1 and use it repeatedly while it is soaking4 ,leave it in water till morning1 and then put it into a kettle1 and set it where it will keep warm1 and at length simmer1 but not boil4 ,eat it with beets and potatoes1 and drawn butter2 or with pork scraps if you prefer4 ,to prepare the ,scraps4 ,cut salt pork into very small square pieces1 put them in a saucepan1 and cook them till they are crisped4 ,a quarter of a pound of pork will be enough for a family of five1 and it will take half an hour to fry it enough4 ,there is a great difference in the quality of salt fish4 ,the ,dun is considered best4 ,minced ,salt ,fish4 ,pick out all the bones and bits of skin the day that the fish is boiled1 as it is most easily done while it is warm4 ,next day chop it fine1 and also all the potatoes left of the previous dinner2 they are better for this purpose than those that are just boiled4 ,lay three or four slices of salt pork into a spider1 and fry till they are crisped2 take them out1 and put the chopped fish and potato into the middle1 and press it out equally1 so that the fat will be at the sides4 ,cover it close2 after about five minutes put into the centre a gill of milk1 and cover it again4 ,in a few minutes more stir it1 but so carefully as not to disturb the sides and bottom1 else a brown crust will not form4 ,add more milk if it is too dry4 ,when thoroughly heated through1 stir in a small piece of butter1 loosen the crust from the sides with a knife1 and turn it out upon a hot dish4 ,if it is done right1 it will come out whole1 and nicely browned4 ,fish-,balls4 ,chop and mix fish and potatoes in the same manner as directed in the other receipt2 melt a small piece of butter in a little milk1 and when you have stirred it into the fish1 make it up into little flat cakes1 roll them in a plate of flour1 and fry in hot lard1 drippings1 or the fat of fried pork4 ,to ,boil or ,broil ,halibut4 ,if you wish to boil it1 purchase a thick slice cut through the body1 or the tail piece1 which is considered the richest4 ,wrap it in a floured cloth and lay it in cold water with salt in it4 ,a piece weighing six pounds1 should be cooked half an hour after the water begins to boil4 ,it is eaten with drawn butter and parsley4 ,if any of it is left1 lay it in a deep dish and sprinkle on it a little salt1 throw over it a dozen or two of cloves1 pour in some vinegar1 and add butternut vinegar or catsup4 ,it will1 when cold1 have much the flavor of lobster4 ,the nape of the halibut is considered best to broil2 but a slice through the body a little more than an inch thick1 if sprinkled with salt an hour or two before being cooked1 will broil without breaking1 and is excellent4 ,when taken up1 put on butter1 pepper1 and salt4 ,to ,boil ,salmon4 ,clean a salmon in salt and water4 ,allow twenty minutes for boiling every pound4 ,wrap it in a floured cloth1 and lay it in the kettle while the water is cold4 ,make the water very salt4 ,skim it well2 in this respect it requires more care than any other fish4 ,serve it with drawn butter and parsley4 ,if salmon is not thoroughly cooked it is unhealthy4 ,when a piece of boiled fresh fish of any kind is left of dinner1 it is a very good way to lay it in a deep dish1 and pour over it a little vinegar1 with catsup1 and add pepper or any other spice which is preferred4 ,to ,broil ,salmon4 ,cut it in slices an inch and a half thick1 dry it in a clean cloth1 salt it1 and lay it upon a hot gridiron1 the bars having been rubbed with lard or drippings4 ,it cooks very well in a stove oven1 laid in a dripping-pan4 ,to ,broil ,shad4 ,procure fresh caught shad4 ,it requires twenty minutes to broil1 on moderately hot coals4 ,to turn it1 see ,directions respecting ,fish4 ,sprinkle it with salt1 and spread on a little butter4 ,fresh fish requires a longer time to broil than meat4 ,the simplest way of ,cooking ,oysters4 ,take them1 unopened1 rinse the shells clean1 and lay them on hot coals1 or the top of a cooking-stove1 with the deepest side of the shell down1 so as not to lose the liquor4 ,when they begin to open a little1 they are done1 and the upper shell will be easily removed with a knife1 and the oyster is to be eaten from the lower shell4 ,the table should be supplied with coarse napkins1 and a large dish to receive the shells4 ,oyster ,pie4 ,make a nice paste and lay into a deep dish1 turn a teacup down in the centre4 ,this will draw the liquor under it1 and prevent it from boiling over2 it also keeps the upper crust from falling in and becoming clammy4 ,lay in the oysters1 add a little pepper1 butter1 and flour2 make a wide incision in the upper crust1 so that when the pie is nearly done1 you can pour in half a teacup of cream or milk4 ,secure the edges of the crust according to the directions for making ,pastry1 and bake it an hour4 ,it should be put into the oven immediately1 else the under crust will be clammy4 ,use but little of the liquor4 ,to ,fry ,oysters4 ,lay them in a cloth a few minutes to dry them1 then dip each one into sifted cracker crumbs1 and fry in just enough fat to brown them4 ,put pepper and salt on them1 before you turn them over4 ,escaloped ,oysters4 ,butter a deep dish1 and cover the bottom and sides with fine crumbs of bread4 ,put in half the oysters1 with pounded mace1 pepper1 and salt1 and cover them with bread crumbs and small bits of butter2 add the rest of the oysters with pepper and mace1 and cover as before4 ,put in but little of the liquor1 as oysters part with a good deal of moisture in cooking1 and if the mixture is too wet1 it is not as good4 ,bake a quart of oysters half an hour4 ,a plainer dish1 with little butter and no spice is very good4 ,pickled ,oysters4 ,boil the liquor of an hundred oysters and pour it over them4 ,when they have stood a few minutes1 take them out and boil the liquor again1 with a gill of vinegar1 a few whole black peppers1 and two or three blades of mace4 ,when this is cold1 pour it over the oysters1 and cover them closely4 ,this is a very good way to keep them4 ,stewed ,oysters4 ,boil them up very quickly1 then set them off1 in order to take off the scum which rises4 ,have ready1 for a quart of oysters1 half a table-spoonful of butter1 with as much flour rubbed into it as it will receive4 ,return the kettle to the fire1 and when it begins to simmer1 stir in the butter till it is melted1 and then serve4 ,another ,way4 ,boil a pint of milk2 rub a heaping table-spoonful of flour smooth in cold milk1 and strain into it2 then strain in the liquor of a quart of oysters1 and when it boils up again1 add half a spoonful of butter1 a little salt1 and the oysters1 and let the whole boil two minutes more4 ,in opening lobsters1 care must be taken to remove the poisonous part4 ,this lies in the head1 all of which must be thrown away1 as well as the vein which passes from it1 through the body4 ,all the other parts are good4 ,break the shells with a hammer4 ,the liquor and the spawn should be saved4 ,lobster ,salad4 ,to the yolks of four eggs1 boiled hard1 add a little sweet oil1 mustard1 pepper1 salt1 and a gill of vinegar4 ,stir these all together a long time4 ,cut up celery or lettuce fine1 sprinkle it on the lobster in the dish in which it is to be served1 and pour the mixture over it4 ,the simplest way of serving lobsters is very good1 and most healthful4 ,take them from the shells and eat them cold1 with vinegar and mustard4 ,stewed ,lobster4 ,take one large or two small lobsters2 cut them in pieces1 and put into the stew-pan with the liquor two glasses of wine1 one teaspoonful of fine allspice1 half a teaspoonful of mixed mustard1 a little cayenne1 and a quarter of a pound of butter rubbed into some flour4 ,if there is not liquor enough for the gravy1 add a little water4 ,simmer the whole a half an hour4 ,baked ,bass4 ,make a stuffing of pounded cracker or crumbs of bread1 an egg1 pepper1 clove1 salt1 and butter4 ,fill it very full1 and when sewed up1 grate over it a small nutmeg1 and sprinkle it with pounded cracker4 ,then pour on the white of an egg1 and melted butter4 ,bake it an hour in the same dish in which it is to be served4 ,potted ,shad 7a very convenient and excellent dish74 ,take three or four fresh caught shad1 and when nicely dressed1 cut them down the middle1 and across in pieces about three inches wide2 put these pieces into a jar in layers1 with salt1 whole cloves1 pepper-corns1 and allspice sprinkled between4 ,when all is laid in1 put in sharp vinegar enough just to cover them1 and bake in the oven4 ,it is the best way to put the jar into a brick oven after the bread is drawn1 if considerable heat still remains1 and let it stand two or three hours1 or put it into a range oven at night1 to stand till morning4 ,this will keep several weeks1 even in hot weather4 ,almost any fish of the size of shad may be done in the same way4 ,brook ,trout4 ,if they are small1 fry them with salt pork4 ,if large1 boil them1 and serve with drawn butter4 ,clams4 ,the round clams1 sometimes called quahogs1 are much the most healthy4 ,the small ones1 with thin edges1 are to be preferred4 ,they may be roasted upon a gridiron1 or laid in an iron pan upon a stove4 ,when the shell begins to open1 pour the liquor into a sauce-pan1 and cut the clam from the shell and put with it4 ,when all are taken out1 set the sauce-pan on the coals1 and when the clams boil up1 add pepper and a bit of butter1 and pour them upon toasted bread4 ,clam broth is made by washing them very clean1 and boiling till the shells open2 then take out the clams and put them into the water again4 ,boil them a few minutes1 add a little butter and flour1 and put toasted crackers in the tureen into which you put the broth4 ,this is very healthy for feeble persons4 ,smelts4 ,soak smelts a little while in warm water2 scrape them1 and cut the heads so far that you can gently pull them off1 and thus draw out the dark vein that runs through the body2 then rinse and lay them into a dry cloth while you fry two or three slices of salt pork crisp4 ,dip the smelts into a plate of fine ,indian meal1 and fry them brown4 ,if you fry them in lard or drippings1 sprinkle them with salt1 but not until they are nearly done1 as they will not brown as well1 if it is put on at first4 ,to prepare ,salt ,shad1 ,mackerel1 or ,halibut's ,fin to ,broil4 ,shad should be soaked twenty-four hours1 the water being changed once or twice4 ,mackerel often need soaking thirty1 or even thirty-six hours2 and halibut's fin thirty-six4 ,a gallon of water is the least in which either of them should be soaked4 ,grease the gridiron1 and lay the skin side down4 7,see ,directions at the head of this chapter47 ,smoked ,halibut4 ,it should be washed in warm water1 wiped and laid for only three or four minutes on the gridiron4 ,halibut is so solid a fish that it is not easy to get that which is cured perfectly free from taint4 ,,directions ,,for ,,salting ,,meat1 ,,fish1 c4 ,to some young housekeepers1 the salting of meat1 and taking care of it1 and of smoked meat1 are perplexing4 ,perhaps the following directions may assist them4 ,the best pieces to corn are the end of the rump1 the thin end of the sirloin1 and the edge-bone4 ,if you like it with alternate streaks of fat and lean1 the pieces at the ends of the ribs1 called by butchers the rattle-ran1 are very good4 ,the edge-bone affords the most lean meat4 ,the best piece of pork to corn is the shoulder4 ,it is a good way to divide it1 if large1 and stuff half of it with sage and bread crumbs1 and roast it2 and corn the other half4 ,in winter1 hang fresh killed meat up two or three days before putting it into brine1 as it will thus become more tender4 ,make a brine of four quarts of water1 three pints of salt1 half a table-spoonful of saltpetre1 and a pint of molasses1 or a pound of coarse brown sugar4 ,mix it thoroughly without boiling it4 ,in this lay the meat1 and see that it is entirely covered4 ,it is well to look at it after a day or two1 and if necessary1 turn it the other side up4 ,it will be good in a few days1 but it is better to let it lie three or four weeks before boiling it4 ,the same brine will do for many successive pieces in winter4 ,but for a family that like salt meat1 it is the best way to make a double measure1 and put into it at once as much meat as it will cover4 ,it should be kept in a firkin or tub1 with a close cover4 ,after a considerable quantity of meat has thus been cured1 scald and skim the brine1 add a little more molasses1 salt1 and saltpetre1 and let it become cold before meat is put into it4 ,a brine like this1 only a little more rich with molasses1 is very good for salting tongues1 and pieces that are to be smoked4 ,but they should lie in it four or five weeks4 ,meat should never be salted for smoking1 later than ,february or the middle of ,march4 ,in warm weather1 it will not do to use the same brine more than once1 as the blood from the meat will become tainted4 ,therefore a less expensive mixture1 that may be thrown away after being used once1 is better4 ,two quarts of salt to four of water1 is a good rule for brine in hot weather4 ,in the summer1 the strong membrane that covers the rib bones1 must be cut open with a sharp knife before the meat is put into brine2 for1 as the salt will not penetrate this membrane1 the bones will else become tainted1 and the meat soon be spoiled4 ,meat1 at this season1 should be cooked within three or four days after being put into brine4 ,to ,salt ,pork4 ,allow a bushel of salt for a barrel of pork1 or a peck for fifty weight4 ,the salt called coarse-fine1 is commonly used by butchers2 but the best way in a private family1 where no more than twenty-five or fifty weight is put down for the year's use1 is to use fine salt4 ,put water enough to cover it4 ,examine it in a few days1 and if the salt is all dissolved1 add more4 ,the only sure way of keeping pork sweet1 is to have the brine so strong that some of the salt remains undissolved4 ,a board1 with a stone upon it1 should always be kept on the top of pork1 as it will soon become rusty if the edges lie above the surface of the brine4 ,it is not fit for use1 until it has been in brine six weeks4 ,pickle for one ,ham4 ,to a gallon of water1 put a pint of salt1 a pint of molasses1 and an ounce of saltpetre4 ,turn the ham over in the brine often1 and let it lie in it six weeks2 then let it be smoked nearly as long4 ,to ,cure ,hams4 ,this receipt is furnished by a person whose hams are celebrated in the eastern part of ,massachusetts1 for their superior quality4 ,for curing fifty weight1 allow three quarts of coarse salt1 half a pound of saltpetre1 and two quarts of good molasses4 ,add soft water enough just to cover the hams4 ,common sized hams should be kept in this pickle five weeks2 larger ones six4 ,they should all be taken out once a week1 and those which were on the top laid in first1 and the lower ones last4 ,they should be smoked from two to three weeks with walnut wood or with sawdust and corn-cobs1 mixed4 ,meat smoked with cobs is very delicate4 ,pieces of beef for smoking1 may be laid in this pickle1 after the hams are sent to the smoke house2 but more salt should be added4 ,the ,knickerbocker ,pickle4 ,to three gallons of soft water1 put four pounds and a half of salt1 coarse and fine1 mixed2 a pound and a half of brown sugar1 an ounce and a half of saltpetre1 half an ounce of saleratus1 and two quarts of good molasses4 ,boil the mixture1 skim it well1 and when cold pour it over the hams or beef4 ,beef laid down in this pickle1 does not become hard1 and is very fine1 when boiled gently and long4 ,some persons consider this the best of all methods for curing beef and hams4 ,how to keep ,hams through the ,summer4 ,when they are taken from the smoke house1 do not suffer them to lie a single hour where the flies can find them4 ,sew them up in a coarse cloth or stiff brown paper1 and pack them in ashes4 ,there is no method so sure to preserve them from insects1 and the effect of the ashes is to improve the meat2 but care should be taken that the hams are so secured that the ashes will not touch them4 ,the ashes should be perfectly cold and dry1 and the barrel be in a dry1 cool place4 ,to make ,sausages4 ,a common fault is1 that the meat is not chopped enough4 ,it should be chopped very fine1 and this is most easily done if it is a little frozen4 ,when ready for the seasoning1 put in just cold water enough to enable you to mix the ingredients equally2 but be careful not to use more than is necessary for this purpose4 ,the following excellent rule for seasoning sausages is furnished by the same person whose receipt for curing hams ,i have been allowed to copy4 ,to twelve pounds and a half of meat put a gill of fine salt1 a large gill of powdered sage1 and half a gill of ground pepper4 ,let the measures be exact4 ,some persons find it most convenient to keep sausage meat in a cloth4 ,it is done by making a long bag of strong cotton cloth1 of such a size that1 when filled1 it will be as large round as a common half pint mug4 ,it should be crowded full1 and each end tied up4 ,if you have not a sausage-filler1 it can be filled with the hand4 ,sew up only a quarter of a yard1 then fill it tight1 so far2 then sew another quarter1 and fill it1 and so on until you reach the end4 ,when the meat is to be used1 open one end1 rip up the seam a little way1 and cut off slices rather more than an inch thick1 and fry them4 ,it may be kept good from ,december to ,march1 in a cold1 dry place4 ,how to salt ,shad to keep a ,year4 ,procure those which are just caught2 soak them an hour or two in a plenty of water1 in order that the scales may be easily taken off4 ,take care to remove them all4 ,cut off the heads and open them down the back4 ,when you have taken out all the refuse parts1 remove the greatest part of the spine1 as the fish will be more sure to keep sweet4 ,a sharp knife is indispensable4 ,lay them in fresh water with a good deal of salt in it for an hour or two1 in order to extract the blood4 ,then take them out1 and sprinkle them plentifully with fine salt1 taking care that it touches all the ends and edges4 ,if most convenient1 let them lie over night4 ,in the morning1 mingle an ounce of saltpetre and a pound of sugar with a peck of coarse-fine salt1 and put a layer of salt1 and a layer of fish 7the skin being down71 into the firkin4 ,a peck of salt will cure twenty-five shad4 ,to try ,lard4 ,the fat should not be suffered to stand long without being tried1 because1 even in cold weather1 some parts of it may soon become musty1 and nothing can then restore its sweetness4 ,remove all the lean bits1 as they will adhere to the kettle1 and cause the fat to burn4 ,cut it into pieces a little more than an inch square1 and take care to have them nearly of a size4 ,put a little water into the kettle1 and keep a steady1 good fire1 without much blaze1 and stir the fat often4 ,attention to the kettle and the fire will be necessary1 through the process4 ,it will require three hours to do it4 ,when the fat no longer bubbles1 but is still1 it is done enough4 ,it is best to squeeze it through a tow cloth bag1 made by folding half a square in such a way that the corner will form the end1 and it should be rounded off a little at the bottom1 and the seam made exactly as directed for a pudding-bag4 ,two pieces of wood fastened together1 somewhat like a lemon-squeezer1 will facilitate the process of straining it4 ,strain all that flows off without much pressure into one jar1 and that which is extracted last1 into another4 ,there is no advantage in putting salt into lard4 ,it does not mingle with it1 as appears by its being always found at the bottom of the kettle1 undissolved4 ,stone jars are best for keeping lard1 but potter's ware does very well4 ,it should stand in a cold place1 and in warm weather1 a fire-place with a close board1 in a cool room1 is a very good place to keep it4 ,scraps are a favorite dish with many persons4 ,put salt1 pepper1 and pulverized sage to them1 while they are still warm1 break them small1 and stir them well that the seasoning may be equally distributed4 ,,tomatoes4 ,stewed4 ,scald them in order to remove the skins4 ,cut them up and put them into a saucepan1 with a little salt1 a bit of butter1 and some fine crumbs of bread or pounded cracker4 ,let them stew gently an hour2 if you like them sweet1 add sugar ten minutes before serving4 ,baked4 ,butter a dish1 and when you have skinned the tomatoes lay them in it1 whole4 ,sprinkle salt and sugar over them1 and then fine crumbs of bread or pounded cracker4 ,bake them forty minutes in a dish in which they may be put upon the table4 ,when they are half baked dip the syrup over the top1 so as to moisten the crumbs4 ,broiled4 ,cut them in two without skinning1 and lay them upon the gridiron4 ,they will not break1 and will require six or seven minutes to cook through4 ,turn them1 and when laid in the dish1 add salt and butter1 and also pepper if you prefer4 ,like ,cucumbers4 ,take fair fruit4 ,the small kind1 called love-apples1 are the best for this use4 ,take off the skins1 slice them1 sprinkle salt over them1 add vinegar 7rather less than for cucumbers71 and put on pepper4 ,preserved4 ,having skinned them1 weigh equal quantities of fruit and sugar4 ,let the tomatoes lie upon a hair sieve a little while in order that some of the juice may drain out4 ,then lay them carefully1 so as not to spoil the shape1 into a stone jar1 in alternate layers with the sugar4 ,allow one lemon for every four pounds of fruit1 and lay slices of lemon between each layer of fruit4 ,cover the jar close1 and set it in a kettle of cold water1 where it will boil moderately1 but constantly1 many hours--all day if possible4 ,see that the water comes up high enough around the jar1 and also that none of it boils into the top4 ,when it is boiled enough1 let the jar stand until the water has in a measure cooled1 as it may be broken by being taken at once out of boiling water4 ,figs4 ,choose smooth-shaped tomatoes1 and to sixteen pounds allow six pounds of sugar4 ,scald and remove the skins in the usual way2 put the sugar to them1 and boil until penetrated with it2 then take them out1 spread them on dishes1 flatten and dry them in the sun4 ,a small quantity of sugar should be sprinkled over them occasionally while drying4 ,when perfectly dry1 pack them in boxes1 sprinkling each layer with powdered sugar4 ,pickle 7an excellent ,condiment74 ,put eight pounds of skinned tomatoes1 and four of brown sugar1 into a preserving kettle4 ,stir often and see they do not burn4 ,boil them to the consistency of molasses1 then add a quart of sharp cider-vinegar1 a teaspoonful of mace1 another of cinnamon1 and half a teaspoonful of clove1 and boil five minutes longer4 ,stewed ,tomato 7to keep the year round74 ,skin and cut up the fruit1 and boil it gently two hours in a porcelain kettle2 add nothing to it but a little salt4 ,have ready enough clean bottles to contain the quantity to be stewed4 ,olive bottles are very convenient for the purpose1 but common junk bottles are also good4 ,provide a tunnel1 good corks1 a coarse towel1 a hammer1 and a tin dish containing equal parts of rosin and shoemaker's wax4 ,after two hours' boiling1 set the kettle off2 have the bottles ready warmed by standing near the fire so that heat will not crack them1 put hot water into three or four at a time1 shake it about1 and drain it out2 then fill the bottles with the hot tomato nearly far enough to meet the cork4 ,if it does not readily go through the tunnel1 push it down with a stick or skewer4 ,when you have filled these1 put in the corks and hammer them down2 take the coarse towel to protect your hands from the heat1 and dip the mouth of the bottle into the melted sealing-wax4 ,see that the cork is entirely covered by it4 ,set these aside and do the rest in the same way4 ,this is a convenient way for those who do not own the cans now so much used2 and tomatoes put up thus1 are as good months afterwards as if the fruit was just gathered4 ,none but fresh and sound ones should be used4 ,set the bottles in a cool1 dry place4 ,catsup4 ,slice the tomatoes and sprinkle them with salt4 ,if you intend to let them stand until you have gathered several parcels1 put in plenty of salt4 ,after you have gathered all you intend to use1 boil them gently an hour1 strain them through a coarse sieve2 slice two good-sized onions very thin for every gallon2 add half a spoonful of ginger1 two spoonfuls of powdered clove1 two of allspice1 and a teaspoonful of black pepper4 ,boil it twenty minutes after the spices are added4 ,keep it in a covered jar4 ,this kind of catsup is specially designed to be used in soups1 and stewed meats4 ,another ,catsup 7retaining the color and flavor of the ,fruit74 ,skin and slice the tomatoes1 and boil them an hour and a half4 ,then put to one gallon not strained1 a quarter of an ounce of mace1 the same of nutmegs and cloves1 one handful of horseradish1 two pods of red pepper1 or a large teaspoonful of cayenne1 and salt as you like it4 ,boil it away to three quarts1 and then add a pint of wine and half a pint of vinegar4 ,bottle it1 and leave the bottles open two or three days2 then cork it tight4 ,make this catsup once1 and you will wish to make it every year4 ,pickled4 ,wash green tomatoes1 and slice them rather thin2 weigh them1 and allow three or four sliced onions1 four pounds of sugar1 and a gallon of cider-vinegar to eight pounds of tomatoes4 ,put the vinegar to boil in a porcelain kettle with the sugar1 stir it1 and when it boils up1 set it off1 and let it stand a few minutes until you can remove the scum without wasting the vinegar2 then add the onions1 two teaspoonfuls of salt1 a table-spoonful each of powdered cinnamon and clove1 and a grated nutmeg2 then set it upon the fire and immediately add the tomatoes4 ,when the vinegar begins to simmer press the tomatoes gently down4 ,let them boil only two or three minutes4 ,put them into covered jars2 or1 when cool enough into wide-mouthed bottles4 ,when the pickles are all used1 the vinegar need not be lost1 as it is excellent upon baked beans1 and cold salt meat1 or in mince pies4 ,,on ,,cooking ,,vegetables4 ,after being well washed1 they should be laid in water1 excepting corn and peas1 which should be husked and shelled with clean hands1 and not washed1 as some of the sweetness is thereby extracted4 ,put all kinds1 except peas and beans1 into boiling water1 with a little salt in it4 ,hard water spoils peas1 and is not good for any vegetables2 a very little saleratus or soda will rectify it4 ,peas are much best when first gathered1 and they should not be shelled long before boiling4 ,if they are old1 a salt-spoon of soda in the water will make them tender4 ,asparagus should not be cut so far below the surface of the ground as it usually is for market2 the white end never boils tender4 ,sweet potatoes require a third longer time to cook than the common ones4 ,greens1 lettuce1 and cucumbers should be gathered before the dew is off in the morning1 and put into fresh water4 ,all these1 with peas1 beans1 and asparagus1 are unhealthful after they are withered4 ,to ,boil ,potatoes4 ,the best potatoes are good boiled without paring1 but even they1 are best pared2 and poor potatoes are unfit to eat1 boiled with the skins on4 ,new potatoes are made watery by being laid in water1 but late in the winter and in the spring they should be pared and laid in cold water an hour or two before they are cooked4 ,put them into boiling water1 with salt in it1 and allow thirty or forty minutes for boiling1 according to the size4 ,when they are done through1 pour off the water1 and take the kettle to the door or window1 and shake them4 ,doing this in the open air makes them mealy2 return them to the fire a minute or two1 and then serve4 ,many persons take a fork and break them up in the kettle1 before taking them up1 and they make a beautiful looking dish done in this way4 ,potatoes require nearly an hour to bake in a cooking stove or range4 ,mashed ,potatoes4 ,boil them according to the directions in the preceding receipt1 allowing twenty minutes more time before dinner1 than if they were to be put on the table whole4 ,when they are dried1 set off the kettle and mash them in it with a wooden pestle4 ,this is better than to take them into a pan1 as they will keep hot in the kettle4 ,have ready a gill or two of hot milk or cream2 if you use milk1 put a small piece of butter into it4 ,sprinkle salt into the potato and mash it till it is perfectly fine2 then pour in the hot milk and mix it thoroughly4 ,the more it is wrought with the pestle1 the whiter it becomes4 ,put it into the dish for the table1 smooth the top into proper shape1 and set it into the stove to brown4 ,to prepare it in the nicest manner1 beat the yolk of an egg and spread over the top before putting it into the stove4 ,if you do not care to take all this trouble1 it is very good without being browned4 ,potatoe ,balls4 ,mash boiled potatoes fine1 stir into them the yolk of an egg1 and make them into balls2 then dip them into a beaten egg1 roll them in cracker crumbs1 and brown them in a quick oven2 or1 fry them in a small quantity of nice drippings1 and in that case flatten them so that they can be easily turned1 and browned both sides4 ,old ,potatoes4 ,when potatoes are poor1 as they often are in the spring1 pare1 soak1 and boil them as directed in the first receipt4 ,then take two together in a coarse cloth1 squeeze and wring them4 ,you can1 with care1 turn them into the dish in shape2 but if not1 it is no matter4 ,the broken pieces will still be far better than before1 for they will be dry and mealy4 ,keep a cloth for the purpose4 ,to ,fry ,potatoes4 ,pare and slice them thin1 and if you have the drippings of a baked ham in which to fry them1 it will give them a much better relish than butter or beef drippings4 ,cold boiled potatoes1 if fried1 should be sliced thicker than raw ones4 ,the latter require much more time to cook than the others4 ,sprinkle them with salt while frying4 ,potatoes ,heated in ,milk4 ,to make a very good dish for breakfast1 cut cold potatoes quite small1 and put them into a saucepan or spider1 with milk enough almost1 but not entirely1 to cover them4 ,when the milk becomes hot1 stir and mash the potatoes with a large spoon until there are no lumps4 ,add salt1 and a small bit of butter1 stir it often1 until it is as dry as you wish to have it4 ,it is a nicer dish1 when prepared with so much milk that a good deal of stirring is necessary to make it dry1 than if done in but a small quantity4 ,sweet ,potatoes4 ,they are best baked2 are very nice boiled till tender1 and then pared and laid into the oven to brown4 ,they require more time for being cooked1 than the common potato4 ,cold sweet potatoes are excellent sliced and browned on the griddle4 ,when one side is done1 sprinkle salt over before turning them4 ,mashed ,turnips4 ,boil them in salt and water1 at least an hour and a half1 unless they are of early growth4 ,take them from the kettle into a deep dish1 press them a little and pour off the water2 mash them like potatoes1 but use no milk1 as they are moist enough4 ,add salt and a little butter4 ,it is a very nice way to put an equal number of potatoes and turnips together1 and mash them until they are thoroughly mixed4 ,this is a favorite dish among the ,dutch in the ,state of ,new ,york4 ,shelled ,beans4 ,put them into cold soft water1 just enough to cover them4 ,boil them from an hour to an hour and a quarter4 ,some kinds are more easily boiled than others4 ,do not put in salt until they are nearly done1 as its tendency is to make them hard4 ,take them up with a skimmer and butter them4 ,string ,beans4 ,beans should never be used in this way after the pod has become old enough to have a string1 or tough fibre upon it4 ,cut off each end1 and cut them up small4 ,boil them in as little water as will keep them from burning4 ,just before you take them up1 add salt and butter1 and dredge in a little flour4 ,they should have only as much liquor in them as you wish to take up in the dish1 else the sweetness is wasted4 ,string beans and peas are good boiled together4 ,peas4 ,if peas are young and fresh 7and none others are good71 they will boil in half an hour or thirty-five minutes4 ,they should be put into cold water1 without salt4 ,the same quantity should be used as for string beans1 and for the same reason4 ,when they are tender1 add salt and butter4 ,it is an improvement to boil a single small slice of pork in them4 ,it need not be laid into the dish1 and the same slice will do for another boiling4 ,asparagus4 ,wash it1 trim off the white ends1 and tie it up in bunches with a twine or a strip of old cotton4 ,throw them into boiling water with salt in it4 ,boil twenty-five minutes or half an hour4 ,have ready two or three slices of toasted bread1 dip them in the water and lay them in the dish4 ,spread them with butter and lay the bunches of asparagus upon the toast4 ,cut the strings with a scissors and draw them out without breaking the stalks2 lay thin shavings of butter over the asparagus1 and send it to the table4 ,asparagus and ,eggs4 ,take cold asparagus1 and cut it the size of peas2 break four or five eggs into a dish1 and beat them with pepper1 salt1 and the asparagus4 ,then put it into a stew-pan with a spoonful of butter1 set it on the fire1 and stir it all the time till it thickens4 ,put it upon toasted bread in a hot dish4 ,mushrooms4 ,choose such as are young1 having red gills2 cut off the part of the stalk which grew in the earth2 wash them1 remove the skin from the top1 stew them with some salt in a little water1 and when tender add butter1 into which you have rubbed browned flour4 ,they are good fried on a griddle4 ,salad4 ,gather lettuce and pepper-grass early1 before the dew has evaporated2 pick them over1 and lay them in cold water4 ,if the weather is very warm1 change the water before dinner-time1 and add ice4 ,just before it is served1 cut it small1 and prepare the dressing in the following manner4 ,boil three eggs twelve minutes1 and throw them into cold water2 remove the shell1 and take out the yolks2 mash them fine in a spoonful of water and two of oil2 add salt1 powdered sugar1 made mustard and vinegar2 pour the mixture over the salad1 cut the whites of the eggs in rings and garnish the top4 ,cucumbers4 ,cucumbers should be gathered while dew is yet on them1 and put immediately into water4 ,half an hour before dinner1 pare and slice them very thin1 and let them lie in fresh water till dinner is ready2 then drain them1 lay them into a dish1 sprinkle them with salt1 pour on the vinegar1 and add the pepper last4 ,macaroni4 ,procure that which looks white and clean4 ,when it is to be used1 examine it carefully1 as there are sometimes little insects inside4 ,wash it1 and put it in a stew-pan in cold water enough almost to cover it4 ,add a little salt4 ,let it boil slowly half an hour2 then add a gill of milk and a small piece of butter1 and boil it a quarter of an hour more4 ,then put it into the dish in which it is to go to the table1 grate old cheese over it1 and heat a shovel red-hot and hold over the top to brown it4 ,it may be browned in a stove1 but if the dish would be injured by it1 the better way is to use the shovel4 ,parsnips4 ,those that have remained in the ground till ,march1 are usually very nice4 ,boil them three quarters of an hour1 and cook enough for two days4 ,scrape the outside1 split them1 and lay them on a dish with a little butter1 salt1 and pepper4 ,take those that are left the next day1 and lay them on a hot griddle or spider1 with a little butter1 ham fat1 or nice drippings1 and brown them4 ,these are better than on the first day4 ,they will brown well when first boiled1 but not so quickly4 ,carrots4 ,these are not considered by most people very good2 but they are so in broth and soup4 ,to eat with meat they should be boiled three quarters of an hour1 if fresh from the garden2 in the winter1 an hour and a half4 ,they make very good pies after the fashion of pumpkin or squash2 but they must be boiled very tender1 and in a good deal of water1 else a strong taste will pervade the pies4 ,beets4 ,when they are washed the little fibres and ragged excrescences should not be broken off1 as the juices of the root will thus be lost4 ,young beets boil in an hour2 but in the winter they require from two to three hours4 ,when tender1 put them for a minute or two into cold water1 take them in your hands and slip the skins off4 ,this is a much easier and better way than to remove the skin with a knife4 ,lay them into a dish1 cut them several times through1 sprinkle them with salt and pepper1 add a little butter1 and1 if you choose1 vinegar also4 ,it is a very good way to cut up all that remain after dinner1 put on salt and vinegar1 and set them aside to be used cold another day4 ,salsify1 or ,oyster ,plant4 ,wash and scrape it very thoroughly1 and put it in boiling water with salt in it4 ,when tender1 cut it in slices and fry it in hot fat1 in a batter made of an egg1 milk1 flour1 and salt4 ,it is very nice1 also1 dipped in bread-crumbs moistened with a beaten egg1 and browned on a griddle4 ,summer ,squash4 ,if the rind is tender1 boil it whole1 in a little bag kept for the purpose4 ,it should be put into boiling water2 three quarters of an hour is long enough to cook it4 ,take the bag into a pan and press it with the edge of a plate or with a ladle1 until the water is out2 then turn the squash out into a dish1 add salt and butter1 and smooth over the top4 ,winter ,squash4 ,cut it up and take out the inside4 ,pare the pieces1 and stew them in as little water as possible4 ,if you have a tin with holes in it1 which will fit the kettle and keep the squash from touching the water1 it is the nicest way to steam it4 ,be careful it does not burn4 ,it will cook in an hour4 ,mash it in a dish1 or1 if it is watery1 squeeze it in a coarse cloth like summer squash4 ,stir in butter and salt4 ,lay it into the dish1 smooth the top1 and1 if you like1 pepper it4 ,onions4 ,boil them twenty minutes1 and pour off the water entirely2 then put in equal parts of hot water and milk1 or skimmed milk alone1 and boil them twenty minutes more4 ,when they are done through1 take them up with a skimmer1 let them drain a little1 and lay them into the dish4 ,put on butter1 pepper1 and salt4 ,spinage4 ,put it into a net1 or a bag of coarse muslin1 kept for the purpose1 and boil it in a plenty of water with salt in it1 ten or twelve minutes4 ,all kinds of greens should be boiled in plenty of water1 else they will be bitter4 ,one method of serving spinage is1 to press it between two plates1 then put it into a saucepan with a small bit of butter1 salt1 and a little cream1 and boil it up4 ,another is to drain it thoroughly1 lay it in the dish1 put upon the top hard boiled eggs1 sliced1 and pour melted butter over it4 ,greens4 ,cabbage plants1 turnip or mustard tops1 the roots and tops of young beets1 cowslips1 dandelions1 and various other things1 make a good dish in the spring4 ,when boiled enough1 they will sink to the bottom of the kettle4 ,some require an hour1 and others less time4 ,turnip-tops will be boiled enough in twenty minutes4 ,remember to put salt into the water unless you boil a piece of pork with them4 ,cabbage4 ,remove the waste leaves1 and divide the stump end as far as the centre of the cabbage4 ,it is good boiled with salt meat2 but if cooked by itself1 salt should be added to the water4 ,cabbage should be put into boiling water1 be well skimmed1 and boil an hour or hour and a half1 according to the size4 ,cauliflowers4 ,lay them an hour or two in cold salt and water2 remove the outside leaves and boil them half an hour in milk and water4 ,if they are strong1 pour off the water when they are half done1 and put fresh boiling water to them4 ,brocoli is cooked in the same manner1 and should be laid on toast exactly like asparagus4 ,egg ,plant4 ,take fresh purple ones1 and pull out the stem2 parboil them and cut them in slices about an inch thick4 ,dip them in a beaten egg1 and then in a plate of bread or cracker crumbs1 with salt and pepper1 and fry them in drippings until they are nicely browned4 ,boiled ,corn4 ,put the ears into boiling water1 with salt in it1 and boil them half an hour4 ,corn ,soup4 ,cut the corn off the cob1 and boil the cobs half an hour in the water2 then take them out1 put in the corn and boil it twenty minutes or half an hour4 ,if there is a quart of the corn and water1 add a pint of new milk1 with salt1 pepper1 and one or two beaten eggs4 ,continue the boiling a few minutes1 and thicken it a little with flour4 ,succotash4 ,cut off the corn from the cobs1 and1 an hour and a half before dinner1 put the cobs1 with a few shelled beans1 into cold water to boil4 ,after one hour take out the cobs1 put in the corn and boil it half an hour4 ,there should be no more water than will be necessary to make the succotash of the right thickness2 as having too much occasions a loss of the richness imparted by the cobs4 ,when you take it up1 add a small piece of butter4 ,this is much better than to boil the corn on the cob and then cut it off4 ,it is a very good way1 when a family are tired of fresh meat in hot weather1 to boil a piece of pork in another pot until the grossest fat has boiled out1 and then put it with the succotash for the remainder of the time4 ,it gives a very good flavor to the corn1 and makes an excellent dinner4 ,corn ,oysters4 ,grate young1 sweet corn into a dish1 and to a pint add one egg1 well beaten1 a small teacup of flour1 half a gill of cream1 and a teaspoonful of salt4 ,mix it well together4 ,fry it exactly like oysters1 dropping it into the fat by spoonfuls about the size of an oyster4 ,,pickles4 ,pickles should never be kept in potter's ware1 as arsenic and other poisonous substances are used in the glazing2 and this is sometimes decomposed by vinegar4 ,whole families have been poisoned in this way2 and where fatal effects do not follow1 a deleterious influence may be operating upon the health1 from this cause1 when it is not suspected4 ,pickles should be made with cider vinegar4 ,cucumbers4 ,wash and drain them in a sieve1 but take care not to break the little prickles upon them1 as the effect will be to make them soft4 ,lay them in a jar1 pour boiling vinegar upon them and cover them close4 ,the next time you gather any1 take those from the jar1 and put them into that in which they are to be kept1 in fresh vinegar having a very little salt in it1 and a small bag of spices4 ,take the vinegar from the first jar1 boil it again1 pour it upon the fresh cucumbers1 and transfer them like the first to the larger jar1 the next time you have a new quantity to boil4 ,when you have gathered all you wish for1 put a brass or bell-metal kettle#ad over the fire1 with the vinegar in it which you have so often boiled1 and add a little more to it1--no matter if it is not sharp4 ,lay in your pickles and scald them a few minutes4 ,take them out with a large skimmer1 draining them1 and lay them back into the jar of spiced vinegar4 ,look at them occasionally2 they may need a little more vinegar4 ,keep them covered close4 #ad ,a kettle lined with porcelain is better than any other for cooking acids4 ,brass or bell-metal should be thoroughly scoured immediately before it is used for these purposes4 ,mangoes4 ,select small musk-melons 7the common kind are much better for this purpose than cantelopes72 cut an oval piece out of one side4 ,you must have a sharp knife1 and be careful to make a smooth incision4 ,take out the seeds with a teaspoon4 ,fill the melons with a stuffing made of cloves1 mustard-seed1 pepper-corns1 scrapings of horseradish1 and chopped onion if you like it4 ,sew on the piece with a needle and coarse thread1 or bind a strip of old cotton around each one and sew it4 ,lay them in a jar1 and pour boiling vinegar on them with a little salt in it4 ,do it two or three times1 then lay them in fresh vinegar and cover them close4 ,peaches4 ,select peaches that are ripe1 yet not quite soft enough to eat2 push a clove into each one at the end opposite the stem4 ,put two pounds of brown sugar to a gallon of vinegar1 and boil it up2 skim off the top1 boil it up once more1 and pour it1 hot1 upon the peaches4 ,cover them close4 ,it may be necessary to scald the vinegar again in a week or two2 after that1 they will keep any length of time4 ,they retain much of the flavor of a fresh peach4 ,nasturtiums4 ,gather the seeds while green1 let them lie a few days1 then throw them into vinegar4 ,they need no spice except a little salt1 being themselves sufficiently spicy4 ,boil the vinegar and pour on them4 ,they are considered by many persons better than capers1 and are much like them4 ,they should be kept six months1 covered close1 before they are used4 ,eggs4 ,boil them twelve minutes1 and throw them immediately into cold water1 which will cause the shell to come off easily4 ,boil some red beets till very soft1 peel and mash them fine1 and put them into cold vinegar enough to cover the eggs2 add salt1 pepper1 cloves1 and nutmeg4 ,put the eggs into a jar and pour the mixture over them4 ,peppers4 ,take fresh1 hard peppers1 soak them in salt and water nine days1 changing the brine each day4 ,let them stand in a warm place4 ,then put them into cold vinegar4 ,if you wish them very hot1 leave in the seeds4 ,if not1 take out the seeds of the greatest part of them4 ,if peppers are put into the same jar with cucumbers1 the entire strength of them will go into the cucumbers1 and they themselves will become nearly tasteless4 ,half a dozen peppers will improve a jar of cucumbers4 ,butternuts4 ,gather them between the twenty-fifth and thirtieth of ,june4 ,make a brine of boiled salt and water1 strong enough to bear up an egg after it is cold4 ,skim it while it boils4 ,pour it on the nuts1 and let them lie in it twelve days4 ,then drain them2 lay them in a jar1 and pour over them the best of cider vinegar1 boiled with pepper-corns1 cloves1 allspice1 mustard1 ginger1 mace1 and horseradish4 ,this should be cooled before it is poured on4 ,cover close1 and keep them a year before using them4 ,walnuts are done in the same way4 ,the vinegar becomes an excellent catsup1 by many persons preferred to any other4 ,martinias4 ,gather them when they are rather small1 and so tender that you can run the head of a pin into them4 ,wipe off the down and put them into a cold1 weak brine4 ,keep them in brine nine days1 changing it every other day4 ,make a pickle of vinegar1 allspice1 cloves1 mace1 nutmegs1 and cinnamon4 ,take the martinias out of the brine1 wipe them1 and lay them into a stone jar2 pour the mixture of vinegar and spice1 boiling hot1 over them2 cover them close1 and let them stand one month1 and they will be fit for use4 ,there can be no finer pickle than this1 and the plant is so prolific1 that half a dozen seeds will produce enough to fill a large jar4 ,tomatoes4 ,see page #agj4 ,plums1 ,peaches1 ,cherries1 or ,tomatoes4 ,four quarts of cider vinegar1 five pounds of sugar1 a quarter of a pound of cinnamon1 and two ounces of clove1 to seven pounds of fruit4 ,scald the vinegar and sugar together1 and take off the scum2 add the spices and boil it up again1 and pour it immediately upon the fruit4 ,scald the vinegar twice more at intervals of three or four days1 and cover the jar close after it is poured in4 ,a less expensive way is found to be very good4 ,put four pounds of sugar to eight of fruit1 half the quantity of spice1 a spoonful of salt1 and one also of powdered allspice4 ,,tea1 ,,coffee1 ,,chocolate1 ,,cocoa1 ,,etc4 ,tea4 ,see that the water boils4 ,scald the pot1 and put in a teaspoonful for each person4 ,upon green tea1 pour a little water1 and allow it to stand two or three minutes where it will keep hot2 then fill the pot from the teakettle4 ,green tea should never be boiled1 and it is rendered dead by being steeped long4 ,of black tea the same measure is used2 the pot being filled up at first1 and set immediately upon the stove1 just long enough to boil up once4 ,water should be added to the teapot from the teakettle2 never from the water pot1 as in that case it cannot be boiling hot4 ,black and green tea are good mixed4 ,if tea is made from a boiling urn at the table1 which is1 on several accounts1 a very good practice1 make black tea in the same way as green4 ,to roast ,coffee4 ,as this must be done well in order to have good coffee1 directions for it may not be amiss4 ,there are often little stones in coffee1 of the same color with it2 therefore1 pick it over carefully4 ,if you have no coffee-roaster1 put it into a round-bottomed1 iron kettle1 and let it be where it will be hot an hour or two without burning2 then put it where it will brown1 and stir it constantly until it is done4 ,if it is left half a minute1 the kernels next to the kettle may be burnt black1 and this is enough to injure all the rest4 ,it should be a dark1 rich brown1 but not black4 ,before taking it up1 stir in a piece of butter the size of a small nut4 ,put it1 while steaming hot1 into a box with a close cover4 ,in a small family1 not more than two pounds should be roasted at once1 as it loses its freshness by being roasted long before use4 ,for the same reason it should be ground as it is wanted4 ,the practice of grinding up a quantity for two or three weeks1 is a poor one4 ,the best kinds are the ,java and the ,mocha1 and it is considered an improvement to mix the two4 ,west ,india coffee1 though of a different flavor1 is often very good4 ,to make ,coffee4 ,put a coffee-cup full into a pot that will hold three pints of water2 add the white of an egg1 or a few shavings of isinglass1 or a well cleansed and dried bit of fish-skin of the size of a ninepence4 ,pour upon it boiling water and boil it ten minutes4 ,then pour out a little from the spout1 in order to remove the grains that may have boiled into it1 and pour it back into the pot4 ,let it stand eight or ten minutes where it will keep hot1 but not boil2 boiling coffee a great while makes it strong1 but not so lively or agreeable4 ,if you have no cream1 boil a saucepan of milk1 and after pouring it into the pitcher1 stir it now and then till the breakfast is ready1 that the cream may not separate from the milk4 ,if you use a coffee-biggin1 let the coffee be ground very fine and packed tight in the strainer2 pour on boiling water1 stop the spout of the pot1 shut the lid close1 and place it upon a heater kept for the purpose4 ,this is made at the table4 ,coffee ,milk4 ,put a dessert spoonful of ground coffee into a pint of milk2 boil it a quarter of an hour with a shaving or two of isinglass2 then let it stand ten minutes and pour it off4 ,chocolate4 ,for those who use a great deal of chocolate1 the following is an economical method4 ,cut a cake into small bits and put them into a pint of boiling water4 ,in a few minutes set it off the fire and stir it well till the chocolate is dissolved2 then boil it again gently a few minutes1 pour it into a bowl1 and set it in a cool place4 ,it will keep good eight or ten days4 ,for use1 boil a spoonful or two in a pint of milk1 with sugar4 ,another4 ,shave fine an inch wide across a cake of chocolate2 pour on it a quart of boiling water2 boil it twenty minutes2 add milk in such proportion as you like1 and boil it up again4 ,cocoa4 ,the cracked cocoa is considered the best4 ,two large spoonfuls put into three pints of cold water1 and boiled from one to two hours1 is a good rule to make it for four or five persons4 ,it should be boiled over several times1 as it is very strong4 ,boil milk for it by itself4 ,to make the ground ,cocoa4 ,boil two large spoonfuls in a quart of water half an hour2 skim off the oil1 pour in three gills of milk1 and boil it up again4 ,it is the best way to make it the day before it is used1 as the oily substance can be more perfectly removed when the cocoa is cold4 ,shells4 ,put a heaping teacupful to a quart of boiling water4 ,boil them a great while4 ,half an hour will do1 but two or three hours is far better4 ,scald milk as for coffee4 ,if there is not time to boil shells long enough before breakfast1 it is well to put them into the water over night4 ,syrup of ,cream4 ,to a pint of fresh cream1 put a pound and a quarter of loaf sugar2 boil it in an earthen pot or saucepan2 pour it into a jar or basin1 and let it stand till it is cold2 then put it into phials and cork close4 ,it will keep good for several weeks1 and is convenient to carry to sea4 ,to raise a ,thick ,cream4 ,put new milk into an earthen pan1 and set it on a stove1 or over clear embers till it is quite hot4 ,then set it aside till the next day1 and it will produce excellent cream for coffee or fruit4 ,,convenient ,,common ,,dishes1 ,,and ,,ways ,,of ,,using ,,remnants4 ,baked ,pork and ,beans4 ,for a family of six or seven1 take a quart of white beans1 wash them in several waters1 and put them into two or three quarts over night4 ,in the morning 7when it will be easier to cull out the bad ones1 than before they were soaked71 pick them over1 and boil them until they begin to crack open2 then put them into a brown pan1 such as are made for the purpose4 ,pour upon them enough of the water they were boiled in almost to cover them4 ,cut the rind of about a pound of salt pork into narrow strips2 lay it on the top of the beans1 and press it down so that it will lie more than half its thickness in the water4 ,bake several hours2 four or five is not too much4 ,where a brick oven is used1 it is well to let beans remain in it over night4 ,if they are baked in a stove1 or range1 more water may be necessary1 before they are done4 ,many persons think it a decided improvement to put in a large spoonful or two of molasses4 ,it is a very good way4 ,those who object to the use of pork1 can have a very good dish of beans1 by substituting two table-spoonfuls of nice beef-drippings1 and adding two teaspoonfuls of salt4 ,to heat over baked beans1 put them in a spider with a little water2 heat them slowly at first1 and cover close4 ,if they are too moist1 remove the cover and stir them often4 ,salt meat and ,vegetables1 boiled together4 ,put in the beef first1 and allow twenty-five minutes or half an hour for every pound4 ,skim the water when it begins to simmer4 ,an hour and a half before the dinner-hour1 put in the pork1 well scraped and washed1 and again skim off the froth4 ,wash the vegetables with special care1 and allow for boiling turnips1 carrots1 and cabbage1 an hour1 or an hour and a quarter2 for parsnips three quarters1 and for potatoes1 half an hour4 ,if the potatoes are not pared1 a small piece of the skin should be cut off from each end4 ,when the dinner is served1 the pot should be set away in a cool place1 and the fat taken from the top the next day1 and put aside for soap grease4 ,it will not be good for any other use1 as it will have the flavor of the vegetables4 ,remnants of ,roast ,beef4 ,take off with a sharp knife all the meat from the bones4 ,if there are a few nice slices1 reserve them1 if most convenient1 to be eaten cold4 ,chop the rest fine in a tray4 ,take cold gravy1 without the fat1 and put into a spider to heat4 ,if you have not this1 some of the stock1 or water in which meat has been boiled4 ,when it boils up1 sprinkle in salt1 and put in the minced meat2 cover it1 and let it stand upon the fire long enough to heat thoroughly1 then stir in a small piece of butter4 ,toast bread and lay in the dish and put the meat over it4 ,the common error in heating over meat1 sliced or minced1 is the putting it into a cold spider1 with too much fat1 and cooking it a long time4 ,this makes it oily and tasteless4 ,almost all meats1 when cooked a second time1 should be done very quick4 ,the goodness of these dishes depends much upon their being served hot4 ,another4 ,when tomatoes are to be had1 cut up several1 according to the size of your family1 and the quantity of cold meat2 put them into a covered saucepan or kettle4 ,when it boils put in the remnants1 large and small1 of cold roast beef1 and also of roast mutton and lamb1 if you have them4 ,add half a spoonful of brown sugar1 salt1 and a small bit of butter unless you have cold gravy4 ,this1 with the fat taken off1 is nearly as good4 ,boil it again1 fast1 but only long enough to heat the meat thoroughly4 ,five minutes is enough4 ,remnants of ,boiled ,meat4 ,chop fine cold pieces of soup meat1 or other boiled meat1 salt or fresh2 then add cold potatoes1 and when these are chopped and mixed with the meat1 heat in a spider some cold soup1 or water in which meat has been boiled4 ,as it boils up1 put in the meat and potatoes1 add salt1 and cover it close for two or three minutes1 then stir in a small piece of butter1 let it stand a minute or two longer and then serve in a warm dish4 ,to heat over ,beefsteak4 ,cut it up small1 or chop it2 put it into a spider or saucepan with a little hot water4 ,season it with salt and a little butter4 ,all these dishes of remnants are much improved by using1 instead of water1 some of the stock for which a receipt is given on page #abc4 ,minced ,veal4 ,chop fine the pieces left of roast veal4 ,heat the gravy in a spider1 or1 if you have none left1 melt a piece of butter half the size of an egg in a gill of hot water2 stir it till it is melted lest it become oily4 ,when it boils1 put in the veal and cover it2 stir it two or three times in the course of eight or ten minutes2 season it with salt and pepper4 ,toast two or three slices of bread and lay in the dish4 ,put the veal upon the toast4 ,brawn4 ,boil a hock of beef1 and any little pieces you may have besides1 several hours4 ,when the meat is ready to fall from the bones1 take it out into an earthen pan1 salt it1 and season it with pepper1 sage1 and sweet marjoram4 ,put it into a coarse linen cloth or towel1 twist it up tight and lay a weight upon it4 ,a good deal of fat will thus be pressed out4 ,when it has lain twenty-four hours take off the cloth4 ,cut thin slices for breakfast4 ,it is very good1 and will keep in a cool place several weeks4 ,the water in which it was boiled will make excellent soup1 or stock for gravies4 ,head ,cheese4 ,take the head1 feet1 ears1 and tail of a hog1 and boil them until every bone falls out4 ,then take all the meat1 both fat and lean1 and put into an earthen pan4 ,season it with salt1 pepper1 sage1 cloves1 and summer savory1 or any spice and herbs you may prefer4 ,put it into a coarse cloth1 twist it up1 and lay a weight upon it4 ,this is a favorite article of food in some parts of the country1 and certainly it is very good4 ,great care is necessary in cleaning such giblets of pork4 ,another economical use for them is to take out all the bones1 as for head cheese1 and then return the meat to the liquor1 boil it up1 and stir in ,indian meal1 just as in making hasty-pudding4 ,put in considerable salt1 and let it boil very moderately another hour and a half4 ,then take it up in deep dishes1 and when it is cold cut it in slices and brown it on a griddle4 ,a convenient breakfast article for laborers1 but too hearty for persons of sedentary habits4 ,souse4 ,take off the horny parts of the feet and toes of a pig1 and clean the feet1 ears1 and tail very thoroughly2 then boil them till the large bones slip out easily4 ,pack the meat into a stone jar1 with pepper1 salt1 and allspice sprinkled between each layer4 ,mix some good cider vinegar with the liquor in which it was boiled1 in the proportion of one third vinegar to two thirds liquor1 and fill up the jar4 ,to boil ,rice4 ,rice should be carefully picked over1 and then washed first in warm water1 and rubbed between the hands2 then1 five or six times in a good deal of cold water4 ,it will not be white unless it is well washed4 ,to cook rice as a vegetable to be eaten with meat1 put a pint into three or four quarts of hot water1 with a teaspoonful of salt for each quart4 ,boil it fast fifteen minutes1 then pour off the water1 and set it1 uncovered upon the stove where it will not burn1 to dry4 ,boiled in this way1 the kernels are separate1 and it is considered1 by those who live in the rice growing countries1 the best1 if not the only proper way of cooking it4 ,to boil rice in milk1 is a very good way for families that keep cows1 as it is thus a nice substitute for a pudding4 ,put a pint of rice into nearly two quarts of cold milk1 an hour before dinner4 ,add two teaspoonfuls of salt4 ,boil it very slowly1 and stir it often4 ,it will cook on the back part of the range or stove1 and not be liable to burn4 ,when the supply of milk is small1 boil rice in skimmed milk1 or milk and water4 ,it should1 when boiled in a way to lose the distinct form of the kernels1 be taken up in a mould1 or bowl1 wet in cold water1 a short time before it is served4 ,cracked ,wheat4 ,take one or two quarts1 according to the size of the family1 put it into cold water and after stirring it well1 let it settle1 then pour off the water1 and add more1 in the proportion of three quarts to a quart of wheat4 ,let it stand over night1 and the next day boil it very moderately two or three hours4 ,add salt1 and stir it very often lest it should burn4 ,if it becomes too thick1 add more water4 ,the evaporation is more rapid at sometimes than at others4 ,it should be not quite as thick as hasty pudding4 ,take it up in dishes wet in cold water4 ,to brown it for breakfast1 grease a tin or dripping pan1 turn the wheat out of the dish upon it1 and set it into the stove oven4 ,it will become heated through1 and handsomely browned in half an hour or forty minutes1 and many people like it thus1 better than when it is first boiled4 ,either way it is very nutritious and healthful4 ,hasty ,pudding4 ,boil in a pot or kettle about six quarts of water1 leaving room for the addition of the meal2 mix a pint bowl full of ,indian meal and cold water with a small spoonful of salt4 ,when the water boils1 stir this into it4 ,after thirty or forty minutes1 stir in four or five handfuls of dry meal1 and let it boil as much longer2 then add more dry meal4 ,taste it to see if it is salt enough4 ,stir it very often to prevent its burning4 ,most people make it too thick1 and do not cook it half long enough4 ,boil it1 altogether1 at least two hours4 ,when taken out1 it should be so soft that it will in a few minutes settle down smooth in the dish4 ,if you wish to fry it1 put a spoonful of water into each deep pan or dish into which it is to be put1 to keep it from sticking4 ,hasty ,pudding fried4 ,cut cold pudding in slices the thickness of your finger1 and lay them on the griddle4 ,more fat will be necessary than for buckwheat cakes1 but it fries much slower4 ,if the fire is right it will be ready to turn in fifteen minutes1 and will be brown4 ,turn it and let it lie about half as long as on the first side4 ,this is a very good breakfast for a winter morning4 ,it does very nicely to be laid in the dripping-pan1 and set into a stove oven2 it will in that case not need turning1 and of course will absorb less fat4 ,it will take forty minutes to brown it in the stove4 ,pan ,pie4 ,the sour apples that drop from the trees early in the autumn1 make an excellent pan pie without being pared4 ,the skin then contains much of the richness of the apple1 and is often so thin1 that when cooked1 it cannot be distinguished from the pulp4 ,there are few articles of diet so healthy and palatable as pan pie1 that are prepared with so little trouble and expense4 ,where a brick oven is used1 the following is a good receipt4 ,take a potters ware pan1 that will hold a gallon1 and fill it with apples1 quartered and cored2 in winter pare the apples2 roll out a piece of light bread dough1 and lay upon the top2 butter the edge of the pan to prevent the dough from sticking to it2 cut an opening in the crust to allow the steam to escape1 and put it into the oven4 ,after about two hours draw it out and remove the crust1 sweeten it with good molasses1 or1 if you choose1 coarse sugar4 ,some persons use both4 ,put in a few sticks of cinnamon or some allspice1 and a piece of butter as large as a nut4 ,stir it up thoroughly from the bottom4 ,your taste must guide you as to the quantity of sugar or molasses4 ,break up the bread crust and put into the apple4 ,if it is very moist1 return the pan uncovered to the oven2 but if dry enough1 cover it with an old plate2 let it stand four or five hours4 ,there are various ways of making this dish4 ,some persons prefer to put in the molasses at first1 and others use only sugar4 ,it is very easy to improve it by rolling a little butter into the dough1 exactly as in pie-crust2 and if this is done once only1 it makes the crust much more tender4 ,some persons put any crusts or pieces of bread they happen to have1 into the apple1 and if the crust that was baked with it is thin1 it is a very good way4 ,another4 ,to make a pan pie to bake in a stove oven1 or range1 cover the bottom of a deep dish with a layer of stewed apple2 spread over it brown sugar enough to make it sweet1 scatter in a little powdered cinnamon1 and add two or three bits of butter the size of a filbert2 then lay in pieces of plain pie crust or biscuit1 baked rather brown1 or crusts of light bread2 spread a thick layer of apple over the pieces1 scatter more cinnamon1 and pour over the whole molasses enough to sweeten the upper layer of apple1 then bake it in a moderate heat an hour and a half1 or two hours4 ,it is the best way to make it while the stewed apple is hot4 ,crumb ,cakes4 ,keep a bowl or pitcher with sour milk in it1 and from time to time throw in the crumbs of bread which break off when it is sliced1 and also the dry pieces left of the table4 ,when you next want griddle-cakes1 take this mixture and break up all the pieces with your hand1 add an egg1 salt1 and saleratus1 and a few spoonfuls of flour4 ,if the proportion of bread is too great1 the cakes will not be good4 ,experience must teach1 as no exact rule can be given4 ,milk ,toast4 ,put a quart of milk1 except two or three spoonfuls1 to boil2 rub smooth a small table-spoonful of flour in the reserved milk2 when that in the saucepan begins to boil1 stir in a piece of butter1 rather larger than an egg1 cut up in little bits4 ,stir steadily until it is all melted2 then stir in the flour1 and add a teaspoonful of salt4 ,when it boils up again1 set it where it will keep hot1 without boiling1 while the bread is toasted4 ,bread is not good when it is dried in the process of toasting2 it should be browned quickly1 and dipped while it is hot4 ,if you have cream1 boil it without adding any butter2 when boiled1 put in a little salt1 and a very little flour rubbed smooth in a spoonful of milk2 dip the slices of toasted bread1 and let them remain half a minute2 then lay them into a hot dish with a cover1 and pour over the remainder of the boiled cream4 ,bruiss4 ,take crusts of brown bread1 and if they are dry and hard1 lay them over night in a little water4 ,in the morning add milk and boil them slowly4 ,take care they do not burn4 ,sprinkle in salt1 and just before you take them up1 add a little butter4 ,if there is too much milk1 take off the lid the latter part of the time4 ,take up the pieces as whole as you can4 ,crusts of white bread make a good breakfast dish1 in the same way1 except that they do not need soaking over night4 ,uses for pieces of ,bread4 ,in some families there is always an accumulation of pieces of bread1 and a good deal of ingenuity is necessary to prevent waste4 ,if bread is good1 and proper care is taken1 such a thing as a plate of dry pieces is needless4 ,some families never have them4 ,but for the benefit of those who1 from any cause1 cannot always prevent it1 the following modes for making good use of pieces are suggested4 ,a bread pudding is easily made1 by boiling the pieces in milk4 ,you can make as rich a pudding as you choose1 by adding sugar1 eggs1 suet1 spice1 and raisins2 or as plain a one1 putting no sugar1 two eggs1 and a few sliced apples to a quart of milk1 and boil or bake it4 ,make crumb cakes of some of the pieces4 ,boil a dish of others in milk for breakfast4 ,if you are cooking meat that requires or admits of a stuffing1 soften crusts with a very little boiling water1 add butter1 herbs1 and a beaten egg4 ,in summer1 when bread becomes mouldy from long keeping1 lay the pieces which cannot be used immediately1 upon a tin and dry them in the oven2 they are as good pounded for puddings and crumb cakes as before drying1 and as nice to dress a ham as cracker crumbs4 ,nice pieces of bread are good in pan pie1 and also in stewed tomato4 ,it is a good way to have a small board upon which to slice bread2 and brush the crumbs from it into a box1 or dish kept for the purpose4 ,such things may seem of little consequence1 but the beneficial influence of economical habits is not limited to the actual value of the amount saved4 ,care of ,fat and ,drippings4 ,in a large family1 where much meat is consumed1 the care of the fat and drippings is an important item2 and every housekeeper should know what is done with them4#ae ,if she has a young cook1 she probably will not be acquainted with the various ways of preventing them from being wasted2 if one who is experienced1 she may not always care to take the trouble4 ,when meat is of a superior quality1 there is usually some fat which should be trimmed off before it is cooked1 and more will then roast out1 than can be properly used for gravy2 therefore1 about three quarters of an hour before the meat is done1 pour off all the drippings from the roaster1 into a dish1 and set them away to cool4#af ,save all the nice pieces of fat1 and put those that are not so into the soap-grease4 ,in warm weather1 the good pieces should be clarified once in three or four days2 in winter1 once a week4 ,if you have boiled lamb1 or boiled beef which has been slightly salted1 take the fat which cools on the top of the liquor1 and add to that poured off from the roaster2 scrape off any specks which may be on the under side of it4 ,to clarify1 cut small all the pieces saved1 and put them into a small kettle2 cover it1 and put it on the stove or range where it will not burn4 ,it should be tried slowly2 stir it occasionally4 ,when it looks clear1 the cakes of drippings1 the pieces from the top of the pot1 c41 should be added4 ,as soon as it again becomes clear1 pour it through a little sieve1 or colander with very small holes4 #ae ,the custom of giving them to the cook as her perquisite1 besides being wasteful is productive of various evils4 #af ,see the directions for making gravies4 ,fat thus clarified will save butter4 ,it makes very good plain gingerbread and common pie-crust1 or if preferred1 can be used in each of these with half butter2 it is as good as lard1 to fry doughnuts or biscuit1 and much more healthful2 and though not equal for frying fish1 to salt pork1 does very well for this purpose4 ,it is well to keep a small stone jar for such fat4 ,a brown earthen one soon becomes saturated with it1 and smells disagreeably4 ,the fat of mutton should not be put with other kinds1 as it is very hard and tallow-like1 and the taste is not agreeable4 ,it however does very well to use on the griddle1 or to grease pans for bread4 ,the fat which is not nice enough for any of these uses1 should 7unless it is more convenient to dispose of it to the soap boiler7 be tried for the purpose of making soap4 ,it should be kept in a dry place where it will not mould1 and be covered so that flies will not visit it4 ,two receipts are given 7see page #aig7 for making soap with very little trouble4 ,to make ,soap with ,potash4 ,allow sixteen pounds each of grease and potash for a barrel of soap4 ,the grease should be such as has been well taken care of1 viz41 tried before it became wormy or mouldy4 ,the potash should be about the color of pumice-stone4 ,that which is red1 makes dark soap1 unfit for washing clothes4 ,cut up the grease into pieces of two or three ounces1 put it into a tight barrel with the potash2 then pour in two pailfuls of rain or spring water4 ,the soap will be soonest made by heating the water1 but it is just as sure to be good if made with cold water4 ,add a pailful of soft water every day1 until the barrel is half full1 and stir it well each day4 ,a long stick with a cross piece at the lower end1 is convenient for the purpose4 ,when the barrel is half full1 add no more water for a week or ten days1 but continue to stir it daily4 ,after that1 add a pailful a day1 until the barrel is full4 ,it is the best way to keep soap three or four months before beginning to use it4 ,it spends more economically1 and is less sharp to the hands4 ,when half of it has been used1 put two pails of soft water to the rest1 and stir it up well1 from the bottom4 ,the lower half of a barrel of home-made soap is always the strongest4 ,soft soap1 made with clean grease and good potash is of a light nankeen color1 and is better for washing flannels and white clothes than any other4 ,it is good economy to make soap1 and it is so little work to make it with potash1 and the result is so sure1 that no one need to be deterred from it by the fear of trouble or ill-success4 ,to make ,soap with ,ashes4 ,the following method of making soap with ashes has been tried and proved good4 ,provide a leach cask1 that is1 one that is large at the top1 and small at the bottom4 ,if this is not readily obtained1 procure a hogshead that will not leak1 have the head taken out at one end1 and set it1 propped forward a little1 upon logs placed right and left1 and high enough from the ground to set a pail under the front side4 ,there should be a hole in the bottom1 close to the front1 with a tight plug in it4 ,lay in two or three bricks around the plug hole1 and across them some bits of board1 so as to reserve a space1 and keep the ashes from packing close against the plug hole1--also several bricks here and there over the bottom with straw or brush laid on them4 ,then have the ashes put in and pressed down1 till the hogshead is very full4 ,scoop a hollow in the centre in which to pour the water1 and then fill it with cold soft water1 until it will absorb no more4 ,the next day1 see if the water has settled away1 if so1 add more4 ,when it is full1 cover it up4 ,after three weeks1 draw off the ley1 and put it into the soap barrel4 ,then pour into it twenty pounds of grease1 of all kinds1 tried and rough1 ham skins1 and scraps1 boiling hot4 ,stir it very thoroughly1 and every day4 ,have the hogshead filled again1 and after three or four weeks draw off the ley1 which will1 this time1 be comparatively weak2 fill up the soap barrel1 and continue to stir it daily for a week or two4 ,the first ley being very strong will completely eat up even the coarsest of the grease1 and after three or four months you will have a barrel of excellent soap1 fit for use4 ,in order to have strong ley the ashes should be of good wood4 ,walnut and maple ashes are best for the purpose4 ,if you wish to make the soap immediately1 the water for filling the leach should be nearly boiling1 and it can be drawn off the next day4 ,leached ashes are useful to spread upon grass4 ,,the ,,care ,,of ,,milk1 ,,and ,,making ,,butter4 ,no branch of household economy brings a better reward than the making of butter2 and to one who takes an interest in domestic employments1 it soon becomes a pleasant occupation4 ,the following instructions are derived from the personal experience of one of the most skilful dairy-women in ,new ,england2 and by observing them1 the youthful house-keeper1 hitherto unpractised in such mysteries1 will have the pleasure of furnishing her table with the finest butter1 the work of her own hands4 ,the first requisite is to have a good cow4 ,one that has high hips1 short fore-legs and a large udder is to be preferred4 ,the cream-colored and the mouse-colored cows generally give a large quantity and of rich quality4 ,her feeding should be faithfully attended to4 ,she should have a good pasture not far distant1 or if this is impracticable1 care must be taken that she is not made to run--a piece of mischief frequently practised4 ,give her a teacupful of salt once a week4 ,feed her once a day with the waste from the kitchen1 adding to it about a pint of ,indian meal4 ,give her the skimmed milk not wanted in the family4 ,if she does not readily drink it1 teach her by keeping her a few days without an ample supply of water4 ,take care that nothing is given her which will injure the taste of the milk1 such as turnips and parsnips4 ,carrots are a fine vegetable for cows4 ,have her milked by a person who understands the process1 or she will not give it freely1 and will soon become dry4 ,but the most abundant supply of the richest milk will avail little1 unless all the articles used in the care of it are kept in perfect order4 ,they should not be used for other purposes4 ,keep a cloth for washing them only1 and never wash them in the same water with other dishes4 ,after washing1 every article1 and the cloth with which they are washed1 must be scalded4 ,wash off thoroughly all the milk from the pans1 pail1 strainer1 churn1 dasher1 skimmer1 spoons1 c41 before scalding them4 ,if milk remains in them when scalded1 the butter will be injured1 as may be supposed1 from the fact that a cloth strainer1 if scalded a few times with milk in it1 becomes yellow1 and as stiff as if it were starched4 ,to scald them the water must actually boil4 ,have a kettle of a size to admit the pail and pans1 and plunge all the articles into it2 as1 if the water is only poured on1 the edges of the pan and the ears of the pail will not always be well scalded4 ,if a cloth strainer is used1 it should be of thin1 coarse linen4 ,a basin having a fine wire strainer is used by many persons4 ,tin pails and pans are better than wood and earthen2 because tin is more easily kept sweet than wood1 and the glazing upon brown earthen pans is sometimes decomposed by sour milk4#ag ,large wooden churns1 worked by dogs trained to the business1 are used in large dairies2 but those who keep one or two cows only1 will find a stone-ware churn best4 ,no other is so easily kept sweet4 ,for keeping the cream1 never use tin1 but always stone1 cream-colored or fire-proof ware4 ,for working butter1 keep a wooden bowl and ladle4 ,this last article is seldom found in ,new ,england1 but always in the ,state of ,new ,york4 ,every butter-maker should have it1 as the warmth of the hand detracts from the sweetness of the butter4 #ag ,about two years since four men1 while making hay in a warm day1 drank buttermilk which had been kept in a jar of potter's ware1 and every one died immediately4 ,have the milk closet on the coolest side of the house1 or in the dryest and coolest part of the cellar1 and with a window in it covered with wire-net or slats4 ,good butter cannot be made without a free circulation of fresh air4 ,allow no drops of cream or milk to remain a day on the shelves4 ,every inch of such a closet must be kept perfectly clean4 ,strain the milk as soon as it is brought in1 and set it immediately in its place4 ,to remove milk after the cream has begun to rise1 prevents its rising freely4 ,for the same reason the smallest quantity should not be taken from a pan set for raising cream2 therefore all that is wanted for the day's use1 must be set apart from the other pans4 ,those who have ice through the summer1 have a valuable aid in making good butter4 ,a piece as large as a peach1 should be put into a pan containing three quarts of milk1 as soon as it is placed in the closet4 ,the milk will not sour as soon1 and of course will afford more cream4 ,skim the cream as soon as the milk has become loppord1 which will1 in hot weather1 be in about thirty hours4 ,to do this1 first pass the fore-finger round the edge of the pan2 7this is better than to use the skimmer1 because there is a hard1 wiry edge of cream adhering to the pan1 which if taken off will injure the butter27 then take off the cream1 clear as possible from the milk4 ,in very hot weather1 especially in ,august1 which is the least favorable month for making butter1 a heaping spoonful of salt should be put into a pailful of milk1 after the portion for the ordinary family uses is taken out2 and at all seasons1 fine salt should be put into the cream from day to day1 as it is gathered4 ,the effect of this is excellent1 in keeping it sweet and giving a rich flavor to the butter4 ,the finest butter is made where the number of cows renders it necessary to churn every day4 ,the custom of churning once a week is not to be tolerated4 ,cream that is kept seven days1 unless it be in the coldest weather1 cannot be made into good butter4 ,if you keep but one cow1 churn twice a week2 and in dog-days1 three times4 ,do it in the cool of the morning4 ,if the weather is warm1 set the churn into a tub of cold water2 add ice if you have it1 and put a piece also into the churn4 ,air is necessary to make butter come2 therefore1 if the cream flies out of the opening around the dasher1 do not put any thing round to prevent it4 ,when the butter has come1 continue the strokes of the dasher a few minutes to separate all the little particles from the butter-milk4 ,this done1 take it out into the wooden bowl with a ladle or skimmer4 ,the bowl and ladle should have boiling water poured on them when you first begin to churn4 ,after a few minutes it should be poured off1 and cold water be poured on them1 and they should stand till you are ready to use them4 ,this is to prevent the butter from sticking to them4 ,work the butter with the ladle1 until the buttermilk ceases to come out2 then sprinkle it with clean sifted salt1 as that which was put into the cream will not be enough2 work it in well1 and taste it to see if more should be added4 ,observation and experience must teach you how much to use4 ,mould the butter with the ladle into balls or lumps of any form you prefer2 put it into a covered jar or tureen and set it in the ice-house or cellar4 ,butter is sweetest to be worked but once1 and if all which you make is used from week to week1 it is sufficient1 provided it comes hard2 if it is soft at first1 it must be worked again the next morning4 ,that which is to be laid down for future use1 or to be kept two or three weeks1 must be worked again after a day or two1 and every particle of buttermilk got out4 ,never work butter a third time4 ,from ,october to ,june1 the best method of raising cream is to set the pans for twelve hours in the milk closet1 and then for five hours on a stove1 or a furnace having embers in it1 where the milk will become hot1 but not scald2 then return it to the closet1 and after it is cold1 take off the cream1 draining it very clear from the milk4 ,much more cream will be obtained in this1 than in the ordinary method2 and at least a quarter more butter will be secured from the same quantity of milk4 ,it also comes very quick--ten minutes' churning being often sufficient4 ,this is the method practised in ,devonshire1 ,england2 and the clotted cream1 as it is there called1 is carried up to the ,london market2 for it is not only good for butter1 but also for coffee and other uses4 ,care must be taken that the milk is not made too hot4 ,if it becomes so hot as almost to scald1 the cream will have little skinny flakes in it1 which will be visible in the butter4 ,a good ,brine for keeping ,butter4 ,to two quarts of water1 put one of clean fine salt1 a pound of loaf or crushed sugar1 and a teaspoonful of saltpetre4 ,when it has stood an hour1 in order that the salt and sugar may dissolve1 strain it through a flannel bag1 and pour it over the butter4 ,less salt may be enough4 ,the object is to have as much as the water will take up4 ,to keep ,butter sweet a ,year4 ,take care that the butter is made in the best manner1 and the buttermilk entirely worked out of it4 ,lay it in a white-oak firkin4 ,make a strong brine of salt and water1 and put it into another and larger firkin1 and set the one containing the butter into the one in which the brine is4 ,let the brine come up very near to the top of the butter firkin4 ,lay on the top of the butter a white bag with fine salt in it1 cover it close1 and then put on the cover of the outside firkin4 ,,on ,,making ,,cheese4 ,the articles used in making cheese should be kept sweet and clean as in making butter4 ,they should be scalded daily1 and never be set away until perfectly dry4 ,the conveniences wanted are a large pine tub1 painted white inside2 a cheese basket and a ladder1 on which to set the basket over the tub2 two cheese-hoops1 large or small1 according to the size of the dairy2 two large square strainers of thin coarse linen2 two circular boards called followers2 and a brass kettle large enough to hold several pails of milk4 ,presses used are of various constructions4 ,the most convenient one has a lever and weight2 and for making very large cheeses1 a windlass should be attached to the end of the lever4 ,to make ,cheese4 ,strain the night's milk into the tub2 in the morning stir in the cream 7if you want rich cheese do not let any of it be taken off71 and put a part of the milk over a clear fire1 in the brass kettle4 ,heat it enough to make the milk which is still in the tub quite warm1 but not hot2 pour it back into the tub1 and strain in the morning's milk4 ,put in a spoonful or two of rennet1 stir it well1 and let it stand half an hour undisturbed4 ,if the curd does not form well by that time put in more rennet4 ,to prepare rennet4 ,this is the stomach of a calf2 and it is often the case that a piece of curd 7the last milk eaten by the calf7 is found in it4 ,see if there is any thing inside which should be removed1 and then return the curd to its place1 in the rennet2 it is the best part of it4 ,soak the rennet in a quart of water1 then salt it and hang it up to dry where the flies will not find it2 keep the water in a jar or bottle4 ,there is a great difference in the strength of rennets2 some will make a thousand weight of cheese1 while others will scarcely make fifty4 ,experience alone will teach exactly how much to use4 ,when the curd is well formed1 cut it in squares1 making the knife go down to the bottom of the tub at every stroke2 let it stand fifteen minutes for the whey to separate4 ,then break it up very gently1 putting the hand down through all parts4 ,it should be done gently1 or some of the milk will be lost in the whey4 ,this causes white whey2 the greener the whey1 the richer the cheese4 ,lay the strainer on the top of the curd1 and dip off the whey that presses up through1 until you have dipped about a third of it4 ,put this immediately over the fire to heat4 ,when hot1 but not boiling1 pour it back upon the curd and then break up the curd small1 and as quickly as possible1 with your hand2 then lay the strainer into the cheese basket1 and pour the curd into it to drain4 ,when this is done1 return it to the tub1 salt it1 put it again into the strainer1 and then into the cheese-hoop4 ,do not twist up the strainer1 but lay it over smooth2 lay a follower upon it1 put it into the press1 and press it tight4 ,let it remain two days1 and increase the pressure four or five times meanwhile1 turning the cheese over each time4 ,if you make cheese every day1 you will need two presses4 ,after this1 turn the cheese out upon a shelf1 in a dark closet or room1 secure from flies4 ,rub every day the side that has lain upon the shelf1 and turn it over4 ,rub it all over with butter often4 ,these things must be done for six months4 ,butter made of whey-cream1 is generally used for this purpose4 ,if cheese is rich1 a strip of new ,american cotton1 as wide as the thickness of the cheese1 should be sewed tight around it1 when first taken from the press4 ,without this1 it would soon melt out of shape4 ,during the season1 when flies are about1 rub cheese now and then with butter sprinkled with cayenne pepper4 ,,food ,,and ,,drinks ,,for ,,the ,,sick1 ,,and ,,for ,,infants4 ,beef ,tea4 ,cut a piece of lean1 juicy beef into pieces an inch square1 put them into a wide-mouthed bottle and cork it tight4 ,set the bottle into a kettle of cold water and boil it an hour and a half4 ,this mode of making beef tea concentrates the nourishment more than any other4 ,another 7furnished by a physician74 ,take a piece of beef cut from the round2 take off every particle of fat1 then cut it into pieces about an inch square and put into cold water1 in the proportion of a pint to the pound4 ,after standing half or three quarters of an hour1 set it on the fire and boil it slowly several hours4 ,if the water boils away1 add more cold water1 so that there will be a pint of tea for every pound of beef4 ,strain it1 add salt1 and black pepper also if the case allows it4 ,another ,way4 ,choose a lean and juicy piece of beef1 the size of your hand2 take off all the fat2 broil it only three or four minutes1 on very hot coals4 ,lay it in a porringer or bowl1 sprinkle it with salt1 and pour upon it two or three gills of boiling water2 then cut it into small pieces1 as it lies in the water4 ,cover it close1 and let it stand where it will keep hot but not boil4 ,it is fit for use in half an hour1 and does well where such nourishment is wanted immediately4 ,this is more agreeable to the taste than tea made by either of the two preceding rules1 but it is not as good for a patient who is so sick as to take but very little nourishment at once4 ,chicken ,broth4 ,if the weather is warm1 use but half a chicken to make broth for one person4 ,if it is cool take a whole one1 as the broth will keep several days4 ,pull off the skin 7because there is a good deal of oil in it7 and allow two quarts of water for a chicken4 ,skim it in the neatest manner when it begins to boil4 ,put in a large spoonful of rice1 and a teaspoonful of salt1 and boil it slowly two hours4 ,if onion and parsley are to be added1 cut them fine2 put in the onion when the broth has boiled an hour1 and the parsley five minutes before it is served4 ,it is the best way to boil the chicken the day before it is wanted1 and the next day take off the fat1 add the rice1 c41 and boil it another hour4 ,chicken ,tea4 ,take a leg and thigh of a chicken1 lay it into a pint of cold water1 and set it on the fire till it boils up long enough for you to skim it4 ,put in a little salt4 ,chicken ,panada4 ,boil a young chicken half an hour in a quart of water4 ,then remove the skin1 cut off the white meat1 and when cold1 put it into a mortar with a spoonful or two of the water in which it was boiled1 and pound it to a paste4 ,season it with salt1 and a very little nutmeg2 add a little more of the water1 and boil it up three or four minutes4 ,it should be of such a consistency that it can be drank1 though rather thick4 ,the bones which remain may be returned to the water in which the chicken was boiled2 and with the addition of rice1 a good broth be made of it4 ,calf's foot ,broth4 ,boil two feet in three quarts of water1 until it is wasted to three pints4 ,strain it1 and set it aside in a cool place4 ,when cold1 take off the fat4 ,heat a little at a time as it is wanted1 and add salt1 nutmeg1 and1 if approved1 a spoonful of good wine4 ,wine ,whey4 ,to a pint of milk put two glasses of wine2 mix it1 and let it stand twelve minutes1 then strain it through a muslin bag or a very fine sieve4 ,sweeten it with loaf sugar4 ,if it is necessary to have the whey weaker1 put a little hot water to the milk4 ,barley ,water4 ,boil an ounce of pearl barley a few minutes to cleanse it1 pour off the water1 and put a quart of cold water and a little salt to it4 ,simmer it an hour4 ,arrow-root4 ,the best kinds of arrow-root are the ,jamaica and ,bermuda4 ,wet a large teaspoonful in a little cold water1 with half a teaspoonful of salt2 pour on it half a pint of boiling water1 stirring it very fast4 ,then set it where it will just boil up for one minute4 ,sweeten it1 and add milk if it is allowed4 ,for a drink1 make it very thin1 and put in lemon juice and sugar4 ,pearl ,sago1 and ,tapioca4 ,the directions1 page #hb are appropriate for the preparation of these articles for invalids4 ,milk ,porridge4 ,put to half a pint of boiling water1 two teaspoonfuls of flour wet smooth in cold water1 and add salt4 ,then put in half a pint of milk1 stir it well1 and let it boil up again4 ,vary the proportions of milk and water as the case requires4 ,made wholly with milk it is a very hearty dish4 ,oatmeal ,gruel4 ,put two large spoonfuls of oatmeal1 wet in cold water1 into three pints of boiling water2 boil it gently half an hour1 skim it1 add a little salt1 sugar1 and nutmeg4 ,if raisins are also used1 a large teacupful stoned1 will be enough4 ,but gruel with raisins should be boiled longer than without4 ,ground ,rice ,gruel4 ,rub a heaping teaspoonful of ground rice in a small quantity of cold water1 and stir it into half a pint of boiling water2 add a little salt1 and let it boil up half a minute4 ,if milk is allowed1 it is an improvement to make the gruel with equal parts of milk and water4 ,indian ,meal ,gruel4 ,this is made in the same way as the ground rice1 but requires much longer boiling4 ,it should never be boiled less than half an hour1 and an hour is much better4 ,the white froth that rises upon the top should never be skimmed off1 as it is the most nutritious part of the gruel4 ,nutmeg1 sugar1 and a spoonful of cream may be added1 if approved4 ,panada4 ,set a saucepan with three gills of water upon the fire1 add one glass of white wine1 a little loaf sugar1 and a very little nutmeg1 and grated lemon4 ,meanwhile1 grate some white bread1 and the moment the mixture boils1 put in the bread1 keeping it still on the fire4 ,let it boil fast1 and when of a thickness just to allow of drinking it1 set it off4 ,a ,nutritious ,jelly4 ,take of rice1 sago1 pearl barley1 and hartshorn shavings1 each an ounce2 add three pints of water1 simmer it till reduced to one1 and then strain it4 ,when cold1 it will be a jelly1 to be given dissolved in broth1 milk1 or wine1 as directed by the physician4 ,caudle4 ,into a pint of thin rice gruel put1 while it is boiling hot1 a mixture made of the yolk of an egg1 beaten well with sugar1 a large spoonful of cold water1 a glass of wine1 and some nutmeg4 ,it should be stirred in by degrees4 ,rennet ,whey4 ,wash a piece of rennet an inch or two square1 and lay it into half a gill of warm water for an hour4 ,warm a pint of milk1 but do not make it hot2 put it into a shallow dish1 and stir the rennet-water into it4 ,let it stand undisturbed half an hour1 then cut it across many times with a knife1 and after an hour pour off the whey4 ,let the dish then remain several hours undisturbed1 and more whey will be formed4 ,in cases of great debility of the stomach1 consequent upon inflammation1 or attended with it1 rennet whey will be retained when every thing else is rejected1 and may be given1 a teaspoonful at the time1 very often1 in order to prepare the stomach to receive and retain nourishment4 ,apple ,tea4 ,roast sour apples and pour boiling water upon them4 ,let them stand till the water is cold4 ,another4 ,pare and slice thin three or four pleasant sour apples1 pour a pint of boiling water on them1 and boil them six or eight minutes4 ,let them stand till they are cold1 then pour or strain off the water1 and sweeten it a little1 unless the invalid prefers it without4 ,it is a refreshing drink4 ,a ,refreshing ,draught in a ,fever4 ,wash a few sprigs of sage1 burnet1 balm1 and sorrel1 and put them into a jug with half a sliced lemon4 ,pour in three pints of boiling water1 sweeten it1 and stop it close4 ,crust ,coffee4 ,take a large crust of bread2 brown is to be preferred1 but ,graham bread will answer4 ,dry it in the toaster1 and at last almost burn both sides2 lay it in a saucepan and pour boiling water on it2 boil it up a minute or two1 and then strain off the coffee2 return it to the saucepan with a little milk or cream1 and boil it up again4 ,it should be made strong enough to look like real coffee1 of which it is a very good imitation when well made4 ,toast ,water4 ,toast a crust of white bread very brown without burning it1 and put it into cold water4 ,after an hour1 the water will be a refreshing drink2 and it is sometimes grateful to the stomach when no other can be taken4 ,herb ,drinks4 ,herb drinks should be made with boiling water in an earthen pitcher or tea-pot1 and be drank after standing a few minutes without boiling4 ,long steeping makes them insipid and disagreeable4 ,all food and drink for the sick should be prepared with careful attention and perfect neatness1 and should be served in as inviting a manner as possible4 ,the appetite of an invalid is excited or checked by things that escape the observation of a person in health4 ,food for a ,young ,infant4 ,pour four spoonfuls of boiling water upon one of sweet cream1 and add a very little loaf sugar4 ,this receipt was given by an experienced physician1 and has been proved1 to be entirely suited to the stomach of the youngest infant4 ,but care must be taken to secure good cream2 and this can be done only by providing new milk every day1 from one cow4 ,mixed milk cannot be safely used for a little infant4 ,for a child just weaned4 ,there is always danger1 especially in warm weather1 that the stomach1 even of a healthy child1 will become disordered by being weaned2 and it is important to guard against the evil1 by careful attention to the diet1 for a little while4 ,boil every morning new milk enough to last twenty-four hours1 and stir into it the best of arrow-root wet in cold water1 in the proportion of a large teaspoonful to a quart4 ,add a very little salt1 and boil it up again for one minute1 then set it in a cold place4 ,flour ,gruel 7for children sick with teething complaints74 ,tie up in a piece of thick cotton cloth a coffee-cup of white flour4 ,put it into boiling water1 and keep it boiling steadily three hours4 ,then remove the cloth and lay the lump where it will become perfectly dry4 ,to use it1 grate it and thicken two gills of boiling milk with a dessert spoonful of it wet in cold water4 ,put a little salt in the milk4 ,this is excellent food for feeble children4 ,the value of the following receipts has been proved in the successful rearing of very feeble infants by the use of them4 ,several mothers have gratefully testified to their excellence1 especially for children reduced to extreme debility by teething complaints4 ,after weighing the articles a few times it will be easy to proportion the ingredients by measure4 ,food for an ,infant at successive periods4 ,for the first three months3--#e grains of gelatine2 #be grains of arrow-root2 #b gills of milk2 #a gill of cream2 #a pints of water4 ,from three to six months3--gelatine1 arrow-root1 and water1 as above2 #c gills of milk2 #a gill of cream4 ,from six to nine months3--gelatine1 arrow-root1 and water1 as above2 #a pint of milk2 #a gills of cream4 ,from nine to twelve months3--gelatine1 arrow-root1 and water1 as above2 #a pints of milk2 #a or #b gills of cream4 ,if the child is feeble1 use in each case one quart of water4 ,put the gelatine into #a pints of hot water1 and when it boils add the arrow-root dissolved in a gill of cold water4 ,when this has boiled five minutes1 add the milk1 and when it boils again pour in the cream4 ,take it from the fire1 and sweeten with loaf sugar until it is slightly sweeter than cow's milk4 ,strain if necessary1 through fine muslin1 and stir occasionally while cooling4 ,if the child is constipated1 use a little more cream1 or sweeten with brown sugar4 ,in the opposite case1 use a little less cream4 ,this food should be prepared once in twenty-four hours2 in warm weather1 twice1 unless kept in a very cool place4 ,,miscellaneous ,,receipts ,,and ,,directions4 ,lemon ,syrup4 ,one pound of loaf or crushed sugar to every half pint of lemon juice4 ,let it stand twenty-four hours1 or till the sugar is dissolved1 stirring it very often with a silver spoon4 ,when dissolved1 wring a flannel bag very dry in hot water1 strain the syrup1 and bottle it4 ,this will keep almost any length of time4 ,another without lemons4 ,put six pounds of white sugar to three pints of water1 and boil five minutes4 ,have ready the beaten white of an egg mixed with half a pint of water1 and stir it into the boiling mixture4 ,in a few minutes a scum will arise1 and the kettle must be set off from the fire1 and stand five minutes2 then remove the scum4 ,when it is almost cold1 measure it1 and to a gallon of syrup put three ounces of tartaric acid1 dissolved in half a pint of hot water2 add at the same time a large teaspoonful of the oil of lemon4 ,when it is cold1 bottle it4 ,the goodness of the syrup 7and it is an excellent imitation of the genuine71 depends on the oil of lemon being fresh4 ,if this is in the least rancid1 it will spoil the syrup4 ,raspberry ,vinegar4 ,to two quarts of raspberries1 put a pint of cider vinegar4 ,let them lie together two or three days2 then mash them up and put them in a bag to strain4 ,to every pint1 when strained1 put a pound of best sugar4 ,boil it twenty minutes1 and skim it4 ,bottle it when cold4 ,currant ,wine4 ,use sugar1 water1 and currant juice in these proportions1 viz41 one quart each of juice and the best of sugar1 and two of water4 ,put the mixture into a tight keg with a faucet4 ,leave out the bung for two or three weeks1 and then put it in loosely1 so that if it continues to ferment longer1 the keg will not burst4 ,after a few days more put in the bung tight4 ,let it stand a year1 and then draw it off and bottle it4 ,another4 ,to one gallon of currant juice1 put nine pounds of the best of sugar1 and two gallons of water4 ,set it where it wont be disturbed1 and bottle it at the end of the year4 ,currant ,shrub4 ,boil currant juice five minutes with loaf or crushed sugar--a pound of sugar to a pint of juice4 ,stir it constantly while cooling1 and when cold1 bottle it4 ,a spoonful or two in a tumbler of water affords a refreshing beverage4 ,sarsaparilla ,mead4 ,three pounds of sugar1 three ounces of tartaric acid1 one ounce of cream tartar1 one of flour1 one of essence of sarsaparilla1 and three quarts of water4 ,strain and bottle it1 then let it stand ten days before using it4 ,english ,ginger ,beer4 ,pour four quarts of boiling water1 upon an ounce and a half of ginger1 an ounce of cream of tartar1 a pound of clean brown sugar1 and two fresh lemons1 sliced thin4 ,it should be wrought twenty-four hours1 with two gills of good yeast1 and then bottled4 ,it improves by keeping several weeks1 unless the weather is hot1 and it is an excellent beverage4 ,if made with loaf instead of brown sugar1 the appearance and flavor are still finer4 ,maple ,beer4 ,to four gallons of boiling water1 add one quart of maple syrup and a small table-spoonful of essence of spruce4 ,when it is about milk warm1 add a pint of yeast2 and when fermented bottle it4 ,in three days it is fit for use4 ,spring ,beer4 ,take a handful of checkerberry 7wintergreen71 a few sassafras roots cut up1 a half a handful of pine-buds1 while they are small and gummy1 and a small handful of hops4#ah ,put all these into a pail of water over night1 and in the morning boil them two or three hours2 fill up the kettle when it boils away4 ,strain it into a jar or firkin that will hold a half a pailful more of water4 ,stir in a pint and a half of molasses1 then add the half pailful of water1 and taste it4 ,if not sweet enough add more molasses4 ,it loses the sweetness a little in the process of fermentation1 and should therefore be made rather too sweet at first4 ,add two or three gills of good yeast1 set it in a warm place1 and let it remain undisturbed till it is fermented4 ,when the top is covered with a thick dark foam1 take it off2 have ready clean bottles and good corks2 pour off the beer into another vessel1 so gently as not to disturb the sediment2 then bottle it1 and set it in a cool place4 ,it will be ready for use in two days4 ,the sediment should be put into a bottle by itself1 loosely corked1 and kept to ferment the next brewing4 #ah ,if dried in the ordinary way4 ,but a small pinch of the hops put up in pound packages by the ,shakers is enough4 ,spruce and ,boneset ,beer4 ,boil a small handful each of hops and boneset for an hour or two1 in a pailful of water2 strain it1 and dilute it with cold water till it is of the right strength4 ,add a small table-spoonful of essence of spruce1 sweeten1 ferment and bottle it1 like the spring beer4 ,the essences of hops1 checkerberry1 ginger1 and spruce1 put into warm water in suitable proportions1 then sweetened1 fermented1 and bottled1 make good beer4 ,rennet ,wine4 ,wash a third1 or half of a salted rennet2 wipe it dry and put it into a bottle of wine4 ,the wine will be fit to use for custard the next day4 ,to keep the remainder of the rennet till more is needed1 put it into a strong brine and cover it close4 ,to ,boil ,cider4 ,take cider which has been made but a day or two1 and boil it nearly half away4 ,skim it often4 ,it will keep good a long time1 and is useful in making mince pies1 and to flavor pudding sauce4 ,bottle it and cork it well4 ,a mould will form over the top1 but will not injure the cider4 ,cologne ,water4 ,to one gallon of alcohol1 put twelve drachms each1 of oil of lavender1 oil of bergamot1 and essence of lemon2 four drachms of oil of rosemary1 and twelve drops of oil of cinnamon4 ,indelible ,ink4 ,to make the ink1 put into the small bottle six cents worth of lunar caustic1 and fill it with rain water4 ,to make the wash1 nearly fill the largest bottle with soft water1 and add gum arabic enough to make a thin solution--about a teaspoonful of the lumps4 ,then put in a drachm of salt of tartar4 ,if the ink spreads1 add more gum-arabic to the wash4 ,to prevent ,books1 ,ink1 ,paste1 c41 from moulding4 ,a drop or two of oil of lavender on a book1 and a single one in a pint bottle of ink1 will prevent mould4 ,tooth ,powder4 ,two ounces of ,peruvian bark1 two of myrrh1 one of chalk1 one of ,armenian bole1 and one of orris root4 ,rose ,butter 7a good substitute for rose water74 ,gather every morning the leaves of the roses that blossomed the day before1 and put them in a stone jar in alternate layers with fine salt4 ,after all the leaves are gathered1 put a saucer or small plate into the jar1 and lay in a pound of butter1 for cake or pudding sauce4 ,it is a very good way of obtaining the flavor of roses1 without expense4 ,to keep ,parsley4 ,gather fresh sprigs1 and after washing them1 chop them fine1 and work them into as much butter as will be needed for boiled poultry1 lamb1 and fish1 before the next summer4 ,put the butter into a stone jar1 and cover it with a brine made with nice salt4 ,to keep ,suet4 ,pull off the skin or membrane from fresh suet1 sprinkle salt upon it1 tie it up in a cloth or bag1 and hang it in a cool1 dry place4 ,it will keep sweet the year round4 ,to keep ,eggs4 ,to four quarts of air-slacked lime1 put two ounces of cream of tartar 7that is1 two table-spoonfuls71 two of salt1 and four quarts of cold water4 ,put fresh eggs into a stone jar1 and pour the mixture over them4 ,this will keep nine dozen1 provided they are all good when laid down2 and after many months1 the yolks will be still whole1 and the whites stiff and clear as at first4 ,the water may settle away so as to leave the upper layer uncovered4 ,if so1 add more4 ,cover them closely and keep them in a cool place4 ,eggs should be laid down when they are at the lowest market price4 ,to cleanse a ,calf's ,head and ,feet4 ,take them as soon as the animal is killed1 wash them clean1 and in order to remove the hair1 sprinkle pulverized rosin over them and dip them for an instant in scalding water4 ,the rosin will dry immediately1 and they can be easily scraped clean4 ,soak them from one to three days in cold water1 changing it repeatedly4 ,to kill ,cockroaches and ,beetles4 ,strew the roots of black hellebore1 at night1 in the places infested by these vermin1 and they will be found in the morning dead1 or dying4 ,black hellebore grows in marshy grounds1 and may be had at the herb shops4 ,to drive away ,ants4 ,the little red ants will leave closets where sea-sand is sprinkled1 or where oyster shells are laid4 ,scatter sprigs of wormwood in places infested with black ants4 ,to secure ,woollens1 ,furs1 ,furniture1 etc41 from ,moths4 ,carefully shake and brush woollens early in the spring1 so as to be certain that no eggs are in them2 then sew them up in cotton or linen wrappers1 putting a piece of camphor gum1 tied up in a bit of muslin1 into each bundle1 or into the chests and closets where the articles are to lie4 ,when the gum is evaporated it must be renewed4 ,a lady put up her blankets and carpets in this way before going to ,europe1 and on her return1 three or four years after1 found every article safe from moths4 ,furs should not be hung out in the sun in the spring before being put away for the season4 ,the moth miller will be likely to visit them when thus exposed4 ,they should be put into a close box with a piece of camphor1 and the box tied up in a pillow case or bag4 ,blankets that are in use only occasionally during the summer1 should be laid when not wanted1 under a mattress in constant use1 or in a trunk where there are pieces of camphor gum1 or cedar chips4 ,it would be a most convenient arrangement for housekeepers to have a closet with shelves and draws made of cedar boards4 ,it is more difficult than it used to be1 to preserve woollens1 furs1 carpets1 and furniture from being injured by moths4 ,thirty years since it was regarded as an indication of very negligent housekeeping to have a moth-eaten carpet4 ,now1 the utmost care will not always preserve carpets from being injured in this way4 ,perhaps the reason may be1 that in general1 warehouses and dwellings are warmed throughout1 during the winter1 by furnaces4 ,new stuffed and cushioned furniture is sometimes found to contain moths4 ,to destroy them1 pour burning fluid plentifully upon the cushions1 sofas1 c4 ,if it is fresh1 it will leave no stain1 and the disagreeable odor will soon pass away4 ,to preserve a carpet that cannot be often shaken1 draw out the tacks twice a year1 turn back the edges a quarter of a yard all around1 brush out the dust1 and then with a painter's brush put new spirits of turpentine upon the boards as far as the carpet is turned back2 then return it immediately to its place1 and put in the tacks4 ,the floors of some houses have moths in the cracks4 ,in this case1 cedar saw-dust sprinkled over the floor before laying down the carpet1 will protect it from these diligent mischief-workers4 ,if this cannot be had use tar-paper4 ,to kill ,moths4 ,take furs or pillows infested with moths1 and put them into a brick oven which has just been used for baking4 ,let them remain over night1 and the next day beat them well in the open air4 ,to remove the ,bad ,odor from ,new ,feathers4 ,make a cover for the bed of some coarse material1 or a couple of old sheets2 get a baker to put it into his oven one or two nights4 ,a better way1 when it can be done1 is to send the feathers in bags to a baker's oven1 before they are put into the tick4 ,to purify a ,sink or ,drain4 ,dissolve half a pound of copperas in two gallons of water1 and pour in half one day1 and the remainder the next4 ,to take out ,mildew4 7,this and the next receipt were furnished by a chemist47 ,obtain the dryest chloride of lime that can be bought1 and for strong fabrics dissolve four table-spoonfuls in a half a pint of water4 ,let the mildewed article lie fifteen minutes in this solution4 ,then take it out1 wring it gently1 and put it immediately into weak muriatic acid--one part of the acid and four parts soft water4 ,for delicate fabrics1 laces1 muslins1 c41 the solution of lime should be diluted by the addition of three or four times the measure of water4 ,let the article lie in it five minutes2 then put it into the muriatic acid4 ,to take out ,iron ,mould4 ,dissolve a teaspoonful of salts of tin in two table-spoonfuls of water4 ,dip the iron-mould into the solution1 and let it remain five minutes4 ,then dip it into a mixture of equal parts of muriatic acid and water4 ,dip the mould spots alternately into these mixtures1 or make the first one stronger with the salts of tin1 and apply it with a soft rag on the end of a stick4 ,last of all1 rinse the articles very thoroughly in cold water4 ,a simpler method of removing iron-mould succeeds well1 provided it is recent1 and not very dark4 ,tie up a teaspoonful of cream of tartar in the moulded place1 and put it into cold water without soap1 and boil it half an hour4 ,to take out ,ink4 ,turn boiling water upon it immediately1 in this way3 spread the cloth over a pitcher or basin1 with the ink-spots in the centre1 and while you hold it in its place1 let another person turn the boiling water on the spots4 ,this is better than to put the article into boiling water1 as the whole will then be tinged with the ink4 ,if the spots are still visible1 tie up a teaspoonful of cream of tartar in the places where they are--more for a large stain1 less for a very small one--then put the cloth into cold water without soap1 and boil it half an hour4 ,if it is not convenient to put boiling water at once on the stains1 put them in cold water2 do not let them become dry4 ,articles that have been stained with ink or fruit1 should not be put into soap suds until the stains are removed4 ,soap will tend to make them permanent4 ,to take out ,fruit ,stains4 ,tie up cream of tartar in the spots1 and put the cloth in cold water1 to boil2 or if the stains are much spread1 stir the cream of tartar into the water4 ,if they are still visible1 boil the cloth in a mixture of subcarbonate of soda a small table-spoonful to a pail of water4 ,to take out ,grease or ,fresh ,paint4 ,rub grease spots with chloric ether4 ,to remove paint1 the ether should be applied on the other side4 ,the ether carries off the oil by evaporation1 and leaves the lead of which the paint was composed1 dry4 ,new turpentine will remove fresh paint4 ,to remove rust from ,iron ,ware and ,stoves4 ,new stove or range furniture is sometimes so much rusted as to make the use of it very inconvenient4 ,put into a rusty kettle as much hay as it will hold1 fill it with water and boil it many hours4 ,at night set it aside1 and the next day boil it again4 ,if it is not entirely fit for use1 repeat the process4 ,it will certainly be effectual4 ,rub the rusty spots on a stove with sand-paper1 and then with sweet oil4 ,to take off starch or rust from ,flat-irons4 ,tie up a piece of yellow beeswax in a rag1 and when the iron is almost1 but not quite hot enough to use1 rub it quickly with the wax1 and then with a coarse cloth4 ,to prevent ,glass1 ,earthen1 ,potter's and ,iron ,ware from being easily broken4 ,put dishes1 tumblers1 and other glass articles into a kettle2 cover them entirely with cold water1 and put the kettle where it will soon boil4 ,when it has boiled a few minutes1 set it aside1 covered close4 ,when the water is cold1 take out the glass4 ,treat new earthen ware in the same way4 ,when potter's ware is boiled1 a handful or two of bran should be thrown into the water1 and the glazing will never be injured by acids or salt4 ,cast-iron stoves1 and iron ware should be heated gradually the first time they are used4 ,a permanent ,cement for ,glass1 ,china1 and ,wood4 ,steep ,russian ,isinglass twenty-four hours in white brandy1 gently boil and stir the mixture until it is well compounded1 and a drop of it1 cooled1 will become a very thick jelly2 then strain it through a linen cloth1 and cork it up closely4 ,a gentle heat will dissolve it into a colorless fluid4 ,broken dishes united with it1 will break elsewhere1 rather than separate in the old fracture4 ,to apply it1 rub the edges1 place them together1 and hold them two or three minutes4 ,to preserve steel ,knives from ,rust4 ,never wrap them in woollen cloths4 ,when they are not to be used for some time1 have them made bright1 and perfectly dry2 then take a soft rag1 and rub each blade with dry wood-ashes4 ,wrap them closely in thick brown paper and lay them in a drawer or dry closet4 ,a set of elegant knives1 used only on great occasions1 were kept in this way more than an hundred years without a spot of rust4 ,to prevent ,ivory ,knife ,handles from being cracked4 ,never let knife blades stand in hot water as is sometimes done to make them wash easily4 ,the heat expands the steel which runs up into the handle a very little1 and this cracks the ivory4 ,knife handles should never lie in water4 ,a handsome knife1 or one used for cooking is soon spoiled in this way4 ,to remove spots from ,furniture4 ,paint or white spots occasioned by spilling medicine or setting something hot upon furniture1 can be removed by rubbing them with camphene4 ,to remove ,mortar or ,paint from ,windows4 ,rub the spots of mortar with a stiff brush dipped in sharp1 hot vinegar1 and paint spots with burning fluid or camphene and sand4 ,to clean ,paint with ,pumice-stone4 ,use powdered pumice-stone instead of whiting or sand4 ,it cleans paint very quickly1 and without injuring it4 ,but very little should be put on the cloth at once4 ,a pint of it is enough to clean the paint of a large house4 ,it is well to keep it on hand1 as it is often needed for removing spots from paint1 and for cleaning closet shelves4 ,to polish unvarnished ,mahogany ,furniture4 ,first take out ink stains1 if there are any1 by touching them with spirits of salt4 ,do it with a sponge tied upon the end of a stick2 then wash the spots instantly with vinegar1 and make the whole surface to be polished1 clean with it4 ,then rub on the following preparation with a woollen cloth3-- ,melt together in an earthen pot two ounces of beeswax1 and half an ounce of alconet root2 then take it from the fire and add two ounces of spirits of wine1 and half a pint of spirits of turpentine4 ,polish with a soft silk cloth4 ,to clean ,silver and ,plated ,ware4 ,use fine whiting1 and wet it with hartshorn instead of water4 ,the spots that make their appearance upon silver or plated-ware that is not in constant use1 are quickly removed by this mixture4 ,silver is injured by coarse whiting2 therefore it is well to sift it through a piece of muslin4 ,it is a good way to boil half an ounce of hartshorn powder in a pint of water1 and put into it clean linen or cotton rags enough to absorb the whole of the mixture2 then dry them1 and keep them to clean silver and plate4 ,wash leather should be used afterwards4 ,to clean ,paper ,hangings4 ,put a clean soft bag1 or an old pillow-case over a new broom1 and gently brush the dust from the paper2 then take crusts of stale bakers' bread1 and wipe it down lightly1 beginning at the top4 ,if you rub it1 the dirt will adhere to the paper4 ,after thus brushing all around the upper part of the walls with the bread1 begin just above where you left off1 and go round again4 ,do thus until you have finished the paper4 ,the dust and crumbs will fall together4 ,whenever a room is cleaned it is a good way1 before the paint and windows are washed1 to wipe the paper with a covered broom as above directed4 ,to prepare earth for ,house ,plants4 ,put together equal parts of the three following things--soil from the sides of a barn-yard1 well-rotted manure1 and leaf mould from the woods1 or earth from the inside of an old tree or stump4 ,add a small quantity of sand4 ,for ,cactuses1 put as much sand as of the other materials and a little fine charcoal4 ,to raise ,hyacinths in ,winter4 ,when they are put into the glasses or earth1 set them into a dark closet until they sprout4 ,if they are in glasses1 do not let the water touch the bulb1 by an inch4 ,when the roots have shot down to the water1 fill the glass1 put in a piece of charcoal1 and set them in the sun4 ,soot ,tea for ,roses4 ,get soot from a stove or chimney where wood is used for fuel1 put it into an old pitcher1 and pour hot water upon it4 ,when cool1 use it to water your plants every few days4 ,when it is all used1 fill up the pitcher again with hot water4 ,the effect upon plants1 especially upon roses that have almost hopelessly deteriorated is wonderful in producing a rapid growth of thrifty shoots1 with large thick leaves1 and a great number of richly-tinted roses4 ,never despair of a decayed rose till this has been tried4 ,to destroy ,grass in ,gravel ,walks4 ,scatter the cheapest coarse salt along the edges1 and where-ever the grass is springing4 ,even the ,canada thistle can be rooted out by cutting off the stalks very near1 but not below the surface of the ground1 and putting salt on them4 ,old brine1 not fit for any other purpose1 is good for this4 ,use to be made of ,ashes1 ,sawdust1 etc4 ,to spread ashes upon grass makes it thrifty1 and of a richer green4 ,those which have been first used for making soap1 are as good for the purpose as new ashes4 ,let them be scattered just before a rain4 ,if you cultivate raspberries and blackberries1 have sawdust from the wood-house put around them once a year4 ,where these berries grow wild1 the largest ones are found near decayed stumps and logs4 ,to purify a ,well4 ,when a well is cleared out1 if any offensive substance is found in it1 have the bottom sprinkled with two or three quarts of quick-lime4 99 99 99 99 99 ,as a general rule1 it is most economical to buy the best articles4 ,the price is1 of course1 always a little higher2 but good articles spend best4 ,it is a sacrifice of money to buy poor flour1 meat1 sugar1 molasses1 butter1 cheese1 lard1 c41 to say nothing of the injurious effect upon the health4 ,of ,west ,india sugar and molasses1 the ,santa ,cruz and ,porto ,rico are considered the best4 ,the ,havana is seldom clean4 ,white sugar from ,brazil is sometimes very good4 ,refined sugars usually contain most of the saccharine substance1 therefore there is probably more economy in using loaf1 crushed1 and granulated sugars1 than we should at first suppose4 ,butter that is made in ,september and ,october is best for winter use4 ,lard should be hard and white1 and that which is taken from a hog not over a year old1 is best4 ,rich cheese feels soft under the pressure of the finger4 ,that which is very strong is neither good or healthy4 ,to keep one that is cut1 tie it up in a bag that will not admit flies1 and hang it in a cool1 dry place4 ,if mould appears on it1 wipe it off with a dry cloth4 ,flour and meal of all kinds should be kept in a cool1 dry place4 ,the best rice is large1 and has a clear1 fresh look4 ,old rice sometimes has little black insects inside the kernels4 ,the small white sago1 called pearl sago1 is the best4 ,the large brown kind has an earthy taste4 ,these articles1 and tapioca1 ground rice1 c41 should be kept covered4 ,the cracked cocoa is the best1 but that which is put up in pound papers is often very good4 ,shells are apt to be musty4 ,try a quarter of a pound before buying a quantity4 ,to select nutmegs1 prick them with a pin4 ,if they are good1 the oil will instantly spread around the puncture4 ,keep coffee by itself as its odor affects other articles4 ,keep tea in a close chest or canister4 ,oranges and lemons keep best wrapped close in soft paper1 and laid in a drawer of linen4 ,when a cask of molasses is bought1 draw off a few quarts1 else the fermentation produced by moving it will burst the cask4 ,bread and cake should be kept in a tin box or stone jar4 ,salt cod should be kept in a dry place1 where the odor of it will not affect the air of the house4 ,the best kind is that which is called ,dun1 from its peculiar color4 ,fish-skin for clearing coffee should be washed1 dried1 cut small1 and kept in a box or paper bag4 ,soft soap should be kept in a dry place in the cellar1 and should not be used till three months old4 ,bar soap should be cut into pieces of a convenient size1 and laid where it will become dry4 ,it is well to keep it several weeks before using it1 as it spends fast when it is new4 ,cranberries will keep all winter in a firkin of water in the cellar4 ,potatoes should be put into the cellar as soon as they are dug4 ,lying exposed to the sun turns them green1 and makes them watery4 ,some good housekeepers have sods laid over barrels of potatoes not in immediate use4 ,to prevent them from sprouting in the spring1 turn them out upon the cellar-bottom4 ,to thaw frozen potatoes put them in hot water4 ,to thaw frozen apples put them in cold water4 ,neither will keep long after being frozen4 ,cabbages should be buried in sand1 with the roots upward4 ,celery should also be buried in sand4 ,turnips and beets should be put in a dry part of the cellar4 ,carrots keep anywhere4 ,onions keep best spread1 and in a cool place1 but should not freeze4 ,parsnips are best buried in a pit in the garden1 and not opened till ,march or ,april1 in cold parts of the country4 ,squashes should be kept in a dry place1 and as cold as may be without freezing4 ,apples should remain out of doors in barrels till the weather becomes too cold4 ,they should not be headed up immediately after being gathered1 as a moisture accumulates upon them which causes them to decay4 ,when brought in1 set them in a back room1 until the weather requires their being put into the cellar4 ,a linen cloth laid over them will keep them from frost till very cold weather4 ,many good housekeepers prefer not to have apples headed up at all4 ,there is an advantage in being able to pick them over several times in the course of a winter1 as one defective apple injures all its neighbors4 ,if they are moist1 wipe them4 ,herbs should be gathered when just beginning to blossom2 as they are then in their perfection4 ,medicinal herbs should be dried1 put up in paper bags1 and labelled4 ,those used in cooking should be pounded1 sifted1 and put into labelled boxes or bottles4 ,herbs retain their virtue best1 to be dried by artificial heat4 ,the warmth of an oven a few hours after the bread is drawn1 is sufficient4 ,inspect every part of your house often1 and let every place be neatly kept4 ,habits of order in housekeeping save a great deal of time and trouble1 and the most thorough way of doing every thing1 is the most economical of labor and money1 in the end4 ,every thing used in the preparation of food should be kept clean4 ,a half washed pot or saucepan1 or a dingy brass kettle1 will spoil the articles cooked in them4 ,a lady should accustom herself to such habits of attention to her household concerns1 that careless ways on the part of those who serve her1 will not escape her observation4 ,unfaithfulness in servants is the sure result of ignorance or negligence in the housekeeper4 ,,directions ,,about ,,washing1 c4 ,the design of these directions is to assist the inexperienced2 to teach those who are unacquainted with the business of washing1 how to do it1 and those who can afford to employ others1 how to direct them2 and also to discover where the fault lies when it is not done well4 ,as ,i write only for the uninitiated1 ,i shall be excused for being very minute2 and for giving some preliminary hints1 needed only by learners4 ,for the family wash1 good water1 and good soap are indispensable4 ,rain1 river1 or spring water is best1 but in some places the well-water is soft1 and good for washing4 ,clothes washed repeatedly in hard water with common soap1 will soon become too yellow to be worn1 and can never be made white again4 ,as the supply of soft water sometimes fails where a cistern is depended on1 it may be well to mention that hard water can be made to answer the purpose1 temporarily1 by dissolving in it the sub-carbonate of soda1 commonly called washing-soda4 ,put a large table-spoonful into three or four pails of water while it is heating1 and then use the olive-soap both for rubbing and boiling the clothes4 ,remember that soda must not be used in washing calicoes or flannels4 ,it will spoil both4 ,here it may be well to say that white clothes which are constantly washed with soda1 will1 when laid aside a few months become of a deep yellow color1 not easily removed by any ordinary bleaching process4 ,provide a wash bench of convenient height1 three tubs1 one a large one for rinsing1#ai a water ladle1 a pail to be kept for use about the washing alone1 a washing board1 a clothes stick1 clothes pins1 a line and two baskets2 one cheap coarse one in which to drain the clothes1 when taken from the boiling-kettle1 and a better one for taking them to the line1 and for laying them in to when folded for the ironing4 ,have good soft soap1 which1 if you cannot readily procure at the manufactory1 you can make with very little trouble4#bj ,bar-soap is not necessary for white clothes1 provided the soft is of a nice quality4 ,the olive soap is a great improvement on the common yellow soap4 ,if it is several months old1 it spends economically1 cleanses quickly1 and is not sharp to the hands4 #ai ,a large painted wash-tub is expensive1 and it may be convenient to some persons to know that a very good rinsing tub can be made of a flour barrel4 ,take one that is clean and well made2 have the upper part sawed off about nine inches4 ,see that there are no nails sticking through4 ,make three holes large enough to admit the fingers1 in two opposite staves1 to serve for handles4 ,if there are cracks1 caulk them1 and fill the tub with water4 ,the water will soon swell the staves so as to close the cracks2 and when it has once done leaking1 keep it always turned down in the cellar when not in use4 ,all kinds of tubs and firkins should be turned down on the cellar floor1 to prevent them from leaking4 #bj ,see two receipts1 p4 #aig4 ,when clothes are very much soiled1 they should be put into a tub of warm suds over night4 ,borax soap is so effectual in cleansing soiled clothes1 that the use of it essentially diminishes the labor of washing4 ,to prepare it1 put together bar soap1 borax1 and hot water in the following proportions1--a pound of the soap1 cut into small pieces1 an ounce of powdered borax1 and a quart of hot water4 ,mix the ingredients together over the fire1 but see that it does not boil4 ,when it is cold1 cut it up in cakes1 and use it like common hard soap4 ,put the clothes which are most soiled1 or if you choose1 all the white clothes of the wash into quite a warm suds made with this soap1 and let them remain from ,saturday evening until ,monday morning4 ,this method is recommended by very good housekeepers4 ,to do the ,washing4 ,sort the clothes1 putting the finest and cleanest by themselves1 to be washed first and the coarse and more soiled ones together4 ,where there are white clothes enough to make two or three boilings1 sort them accordingly2 always boil coarse towels by themselves4 ,if there are fine calicoes1 nice ginghams1 or delicate printed muslins1 separate them from the common ones1 and also the white flannel1 angola1 or merino articles from the colored woollens4 ,the tub should be a third full of water1 not hot1 but very warm4 ,stir in soap enough to make a weak suds1 and put in the nicest clothes4 ,rub handkerchiefs1 night-caps1 and other fine articles between the hands1 using a little soap4 ,never rub them on a washboard4 ,as fast as they are washed1 wring and shake them open1 and put them into an old pillow case or white bag1 else they will be liable to be torn by the weight of the larger articles when taken out of the boiling kettle4 ,some persons keep a large bag in which they boil all the white clothes together2 if the kettle is a nice one1 so that there is no danger of iron mould1 or any kind of stain1 it is better to boil them without it4 ,use a wash-board for the large articles1 and for those which are not easily made clean1 and use more soap than for the fine things1 taking special pains with places that are most soiled4 ,all articles worn upon the person should be washed on both sides1 and special pains taken with seams and hems4 ,if there are streaks which you cannot entirely wash out1 rub soap on them after you have wrung out the article ready for the boiling4 ,lay all the washed clothes together in an empty tub or the draining basket1 until you have enough for the first boiling4 ,then dip out all the hot water from the kettle into a tub1 and cover it over with a thick cloth1 in order to keep it hot for washing more clothes4 ,put a pail or two of cold water into the kettle1 and a large spoonful of soft soap--more if the kettle is a large one4 ,shake open and lay in the clothes1 and add enough more water to cover them4 ,do not crowd the boiler very full2 the clothes will not look as well1 and beside1 the water will be continually boiling over4 ,have a good fire1 push the clothes down often with the stick1 and let them boil steadily1 half an hour4 ,set the draining basket upon a tub1 with two or three strips of board laid across1 to keep it up4 ,a little frame1 somewhat like the cheese ladder used in a dairy1 is more convenient4 ,place the tub near the boiler1 and take out the clothes with the stick4 ,when this is done1 dip out part of the boiling suds1 cover it1 and set it aside to be used as occasion requires4 ,add cold water to the kettle1 and put in more clothes4 ,continue washing until all the white clothes are rubbed1 remembering to dip out part of the dirty water from the tub now and then1 and add some of the boiling suds which you have kept covered4 ,when the clothes in the basket are well drained1 put them into a tub of clean cold water1 and take more clothes from the boiler into the draining basket4 ,when all the white clothes are rubbed1 and while the last of them are still boiling1 get the second rinsing water ready in the largest tub4 7,some people have an idea that clothes look best rinsed in hard water1 because rain-water is not so white as the other4 ,but rain-water is the best1 because it takes out the soap more thoroughly47 ,fill the rinsing tub two thirds full of water1 squeeze the blue-bag in it two or three times1 and stir till the water is equally blue4#ba #ba ,to make a blueing-bag1 take a very thick piece of cotton or a doubled piece1 and stitch a close seam near the edge1 on three sides1 then turn it and stitch it round again2 put in a piece of indigo as large as an egg1 sew the end twice across1 and put on a loop4 ,if it is slightly made1 too much of the indigo will come out into the water4 ,keep it hung up where it will not become dusty4 ,the ,spanish indigo is best4 ,it is hard1 and of a rich deep color4 ,poor indigo breaks easily1 and shows a slightly greenish tinge in the sunlight4 ,when you wring the clothes from the first rinsing-water1 see whether the streaks you could not rub out have disappeared4 ,if not1 they can probably be removed quickly now4 ,wring the clothes dry1 else the suds remaining in them will make the last rinsing water soapy4 ,if the wash is large1 dip off part of the water1 when half of the clothes are wrung out1 and add clean water1 and a little more blueing4 ,strength1 and some practice are necessary1 to wring large articles dry1 and the appearance of the clothes will but poorly pay for the labor bestowed1 if this part of the work is not well done4 ,perhaps it is the most fatiguing part of washing4 ,the inventor of a good machine for wringing clothes will deserve and have1 the thanks of many a toil-worn woman4 ,when the white clothes are upon the line1 take boiling suds and wash the coarse towels2 boil them in a clean water1 or in some of the last rinsing-water4 ,wash them thoroughly as the table-cloths2 not negligently because they are coarse4 ,if the weather is wet1 let the clothes lie in the rinsing-water till a fair day1 but omit the blueing1 as it will be apt to settle in streaks upon them2 or some of the articles will be very blue1 while others will not be so at all4 ,if the weather threatens to be rainy1 better not put them out1 as they cannot be taken in half dry1 and carried out while damp to be put on the line again1 without getting more or less soiled4 ,if the wind is violent1 let them lie in the water even if it is fair 7unless they can be hung up in an attic or wood-house chamber or in a yard sheltered from the wind71 as the hems will very likely be snapped from the corners of the sheets and table-cloths1 and all the clothes will be more worn 7even if they are not torn7 by being blown half a day1 than by two months' use from week to week4 ,in the winter when they will freeze stiff in a few minutes1 and there is a strong wind1 they are liable to be torn4 ,i have known a large and new table-cloth1 cracked completely across1 in a few minutes after being hung out4 ,small and fine articles1 like caps1 collars1 handkerchiefs1 and baby's dresses should be dried in the house in severe winter weather4 ,clothes are made very white by the night frosts1 and where the yard is sheltered from the wind it is well to leave them out sometimes for that reason1 provided there is no danger of their being stolen4 ,when the last boiling is done1 dip out all the water and save it as before4 ,heat clean water for the flannels and other woollens4 ,these should be washed in quite warm water with good soft soap4 ,bar-soap makes woollens hard and wiry4 ,wash the finest and most delicate articles first4 ,if they are much soiled use considerable soap so as to get them clean quickly without much rubbing1 for it is this which fulls up flannels1 as we may know from the fact that it is by a similar process cloth is made thick at the fulling-mill4 ,as fast as they are done throw them into a plenty of scalding water4 ,if they lie in a pile until all are washed1 they will shrink4 ,when you can bear your hands in the water1 wring them and throw them into another2 from this last water wring them dry1 snap them well1 and hang them out4 ,few people rinse flannels twice1 but they look enough better to pay for the trouble4 ,if the soap is not rinsed out1 they will shrink1 and also become yellow4 ,the water used for the white flannels is fit for the colored ones1 and for mixed footings1 or calicoes4 ,all sorts of stockings should be washed first on the right side1 and then upon the other4 ,red flannel preserves the color best1 and is softest1 washed in hard water4 ,a sailor's red flannels1 that have been1 during a long voyage1 often tied to a rope and towed through the waves1 look better and feel softer than those washed at home4 ,a word here in regard to the purchase of flannels1 will not be out of place4 ,it is the best economy to buy those made of soft wool4 ,they will shrink very little1 while coarse wool flannels will grow small and thick every week1 and no pains-taking can prevent it4 ,after hanging out the woollens1 wash the calicoes in clean water1 with hard soap1 and rinse them twice4 ,have the starch#bb ready1 and dip them before they are hung up4 ,calicoes should be thrown into the rinsing water as fast as they are washed4 ,even firm colors are injured by lying4 ,if the weather is not fair leave them in the second rinsing1 but put the light and dark ones into separate tubs1 unless the colors are perfectly fast4 ,put a little salt into the water4 ,they will not be injured any more than white clothes1 by lying in the water over night4 ,nice calicoes and ginghams should be dried in the shade1 and so put upon the line as to dry quickly4 ,hang a dress in an angle of the line near the post1 with the waist down2 put one pin at the turn of the line1 and one on each side1 a few feet from the angle1 so that the hem of the skirt will form a triangle4 ,when the skirt is dry1 except near the waist1 shake open the waist and sleeves1 and reverse the dress1 pinning the shoulders to the line4 #bb ,to make starch1 see page #bdj4 ,calicoes should not be sprinkled till the morning of the day they are ironed4 ,the colors sometimes run together when they are folded over night1 and in very warm weather1 the starch in a dress that is sprinkled in the evening will become sour by the next morning4 ,in ,july and ,august1 damp clothes that lie folded together two nights1 are very liable to become mildewed4 ,care should be taken that soiled articles are not put aside in a damp state1 during the week1 for the next wash4 ,sad accidents have occurred through want of care in this particular4 ,for the assistance of ladies who are not able to detect the reasons1 if their clothes do not come from the laundry in good order1 ,i will specify a few particulars as to the causes4 ,if good water and soap are provided1 and yet the white clothes look badly1 it is owing to one1 or possibly1 all1 of the following things--their not being well assorted1 the coarse clothes1 and those most soiled being washed and boiled with the best ones2 or perhaps those places which required special care1 had no more rubbing than other parts4 ,if the seams of underclothes are not clean1 it is because they are not turned1 after being washed on the right side1 and well rubbed on the other4 ,if the clothes look yellow1 perhaps the washer uses too small a quantity of water1 and neglects to dip off1 often1 that which is cool and dirty1 and add more which is hot2 and very likely too many are crowded into the boiler at once4 ,if they are not wrung dry from the first rinsing-water1 before being thrown into the second1 they will be yellow2 and lastly1 if they are not well wrung out of the second1 they will have soapy streaks in the gathers and hems4 ,if spots of iron mould appear1 perhaps the washer is not careful to avoid touching the clothes while wet1 to the wire handles of the tubs or pails4 ,if the calicoes fade more than you had reason to expect1 very likely they are washed in boiling suds4 ,the soft soap in it will spoil them2 and besides1 it is never clean enough for nice calicoes4 ,it is a good way to have calico dresses washed on some other day by themselves2 it will be easier to have them done well4 ,if the flannels are becoming dingy1 it may be that they too are washed in the water in which the white clothes were boiled1 and then rinsed but once4 ,if they shrink1 although made of fine wool1 probably the soap is not all rinsed out1 and that they were laid together in a pile1 and became cold before they were thrown into scalding water4 ,if they retain the wrinkles after being ironed1 they were not well shaken out 7or snapped7 before being put out to dry4 ,they should not be sprinkled2 but if laid in the basket over night with the folded white clothes1 they will be just damp enough to iron smooth4 ,if the toes of the footings1 and woollen stockings feel stiff1 they were not washed clean4 ,some domestics bestow great care upon the nicest articles1 and take no pains with common ones4 ,this is neither neat or economical4 ,all clothes that are both washed and ironed well1 keep clean longest4 ,there are some advantages in a lady's taking the clothes from the bars1 after they are ironed1 herself4 ,she sees at once whether they are well washed without the trouble of unfolding them to examine1 and all those which need mending can then be most conveniently laid apart from the rest4 ,i will only add to these minute directions1 that the boiler should be left perfectly dry1 and the tubs1 c41 rinsed and put away clean4 ,it is good economy after the usual cleaning is done1 to save all the suds to water the garden and trees4 ,the good effects will soon reward the trouble4 ,starching1 ,ironing1 and ,polishing ,gentlemen's ,linen4 ,to make the ,starch--,dissolve three table-spoonfuls of the best of starch in cold water1 and stir it very fast into a quart of boiling water1 and boil it half an hour4 ,five minutes before it is done1 put in a piece of spermaceti the size of a large walnut1 and stir until it is well mixed4 ,dip the linen as soon as you can bear your hands in the starch1 and see that every part is thoroughly wet1 or you will have what are called blisters4 ,fold the collars in a dry towel4 ,fold the shirts through the middle up and down1 so as to bring the two parts of the bosom together1 that the starch may not get on any other part of the shirt4 ,let them lie over night4 ,a bosom board is indispensable4 ,have a piece of board eight inches by eighteen2 cover one side with three thicknesses of flannel2 fasten it at the edges with small tacks4 ,then cover both sides with three thicknesses of cotton1 sewed on tight and perfectly smooth4 ,iron a shirt completely 7the bosom upon the side of the board where the flannel is71 then hang it on the bars to air4 ,after about an hour1 lay the bosom on the hard side of the board1 dip a soft towel in cold water1 wring it dry1 and brush the bosom until it looks a little damp4 ,then lay it upon the softest side and use the polishing iron quickly1 pressing with all your strength4 ,the polishing iron is very different from the common flat-iron1 and far better for this use4 ,it is oblong1 and rounded at each end4 ,they are to be found at all the hardware stores1 and are not expensive4 ,if there is any roughness upon the iron1 touch it when nearly hot with bees-wax tied up in a rag4 ,a porcelain1 or tin saucepan should be kept for making starch1 and used for nothing else4 ,the linen ironed by the lady who furnished these directions1 was an ample recommendation of them4 ,to wash ,calicoes1 the colors of which are not ,fast4 ,pare and cut up a dozen or fifteen potatoes1 and boil them in five or six quarts of water4 ,strain off the water through a hair sieve1 and when it is cool enough to put your hands in it1 wash the dress without soap4 ,the starch imparted to the water by the potatoes will cleanse it1 and also make it stiff enough without other starch even after passing through the rinsing water4 ,if there is green in the calico1 dissolve a piece of alum half as large as an egg1 in a pailful of water to rinse it4 ,if there are grease spots upon a dress1 a thread should be run around them before it is washed1 so that those places may receive special care1 else they will be as distinct as ever1 after being ironed4 ,if washing does not remove them1 use chloric ether1 or new spirits of turpentine4 ,some very nice managers use beef's gall in washing calicoes to prevent their being faded4 ,it is good for the purpose1 but the odor is unpleasant1 and will be perceptible when the dress is worn1 unless it is used sparingly4 ,a table-spoonful of the gall1 to a pailful of suds is enough4 ,put what you do not use into a bottle1 with a large table-spoonful of salt1 and cork it tight4 ,it is very useful in removing grease from woollens1 and cleaning the collars of coats4 ,to wash ,mourning ,calicoes1 ,muslins1 and ,lawns4 ,wash them in perfectly clean water2 and if the color comes out1 soak them until the water is clear1 even if it should require two or three days1 changing the water twice a day4 ,a black calico that parts with much of the dye in washing1 will have rusty streaks in it1 and look like an old thing1 if it is dried without being soaked4 ,but in the way directed1 a dress of good quality can be done up many times without losing its beauty1 as experience amply proves4 ,such dresses should not be sprinkled over night1 before being ironed4 ,to ,wash1 ,starch1 and ,iron ,muslins1 ,laces1 etc4 ,soiled muslins should be looked over and mended before being washed4 ,embroidered articles should be basted in exact shape upon a piece of flannel or other soft cloth4 ,the muslin will be less liable to be frayed or torn by the weight of the needlework4 ,common laces should be folded evenly together into many thicknesses1 and then basted through and through around the edges1 with a fine needle and thread4 ,soak these various articles in warm water with ,castile or olive soap in it4 ,after a few hours1 or the next day1 squeeze them dry 7never rub or wring them72 put on more soap1 pour on hot water1 and let them stand another day4 ,then squeeze them dry1 and examine them4 ,if they are not white1 lay them loosely into a broad dish or platter1 with warm suds in it1 and set them in the sun a day or two2 or1 put them into a large white glass bottle1 with a wide mouth1 fill it with warm suds and set it in the sun4 ,turn the muslins over now and then1 and also turn the bottle round1 so as to give every side the benefit of the sun4 ,this is a very good way where there is no grass-plot which can be used for bleaching4 ,there can be no better way of whitening muslins than to dip the articles in soap suds1 spread them on clean grass and let them lie two or three days and nights1 wetting them once or twice a day with suds4 ,when you take them from the grass rinse them twice in a plenty of water1 the last time with blueing in it4 ,squeeze them dry as possible1 then dip all in fine starch1 except those articles which should be very stiff1 and they should be dried before being starched4 ,sort them1 dip those which need most stiffness first1 then add hot water enough to make the starch thinner for the next1 and lastly still more1 for dipping those which need very little stiffness4 ,hang them all out of doors to dry1 unless the weather is cold enough to freeze4 ,when dry1 sprinkle them very wet1 or squeeze them in cold water1 pull them out a little1 and lay them two or three double in a sheet--a linen one if they are to be ironed in an hour or two2 a cotton one if they are not to be done till the next day--this1 because they keep damp much longer in cotton than in linen4 ,to wash elegant1 expensive laces1 sew a piece of white flannel closely around a common junk bottle1 and wind the lace round and round perfectly smooth1 and with a fine needle and thread1 baste it enough to keep it in place4 ,if the lace is pointed1 pass the needle and thread through each point2 put the bottle into a jar or deep pitcher filled with warm suds4 ,change the water once a day for two or three days2 then put the bottle into the boiler with the finest white clothes on washing day2 as soon as it is taken from the boiler1 and cooled a little1 rinse it again and again in a plenty of cold water1 then wrap a soft1 dry towel around it to press out the water1 and set it in the sun4 ,when the lace has become entirely dry1 take out all the threads1 unwind it1 and wear it without starching4 ,our grandmothers would have thought an elegant lace nearly spoilt by being washed in any other way than this1 and a very nice way it is4 ,having once tried it1 you will prefer to wash your laces yourself1 rather than pay a ,french laundress for doing them not half as well4 ,when you iron muslins1 pull them gently into shape1 fold and lay them on a plate1 and cover them with a bowl1 to keep the edges from getting too dry4 ,have clean irons1 and rub each one before using it with a bit of wax or spermaceti tied up in a piece of cotton1 and wipe it on a clean rag4 ,this is to prevent the starch from sticking to the iron4 ,lay the muslin upon the ironing board1 the wrong side up1 and always move the iron in the direction of the threads4 ,the article will be out of shape1 and look badly1 if ironed diagonally4 ,bobbinet laces1 if ironed at all1 should be ironed diagonally1 as in this way only can the mesh retain its shape4 ,dip them in stiff starch1 and after drying them1 dip them again1 then pin them out upon a bed4 ,they will dry soon1 and will need only to be folded even1 and a warm iron set upon them to press the folds flat4 ,whether pressed or not they will look like new bobbinet1 and this is a very convenient way when a lady is so situated that she cannot iron her own kerchiefs1 or get them done to her liking by others4 ,to iron lace or edging1 carefully pull into shape the points or scollops1 and pearling2 lay it the wrong side up with the wrought edge from you1 pass the iron along the edge nearest you1 and then1 beginning at the right hand end1 move it out from you4 ,do this the whole length or a yard at a time1 then adjust every part even1 and pass the iron over it again and again until it is dry4 ,lay every piece1 as you finish it1 upon a waiter or dish1 so that you will not have occasion to handle it again till you lay it in its place4 ,needlework should be ironed upon clean flannel1 and be long enough under the iron to dry it1 as it will look ill if laid away damp4 ,wrought collars1 so much worn as to be easily torn by being washed1 if they are not badly soiled1 may be squeezed out of cold water1 rolled in a dry cloth for a few minutes1 and then ironed4 ,the same may be done with plain muslins that are only tumbled4 ,sometimes it is convenient to be able to produce a clean collar in a few minutes4 ,it is convenient to have a board expressly for ironing caps1 collars1 cuffs1 laces1 and other small articles4 ,it should be about two feet long1 a foot and a half wide1 covered on one side with four or five thicknesses of cotton cloth sewed on tight and perfectly smooth1 and covered with white flannel4 ,to make fine ,starch4 ,there is a great difference in the quality of starch4 ,it is but labor lost to make use of that which is not good4 ,there is so much difference in the quantity of gluten in this article1 that no precise measure can be given4 ,those who are least experienced will soon learn the proportion needed for any given number of articles4 ,a small sauce-pan or porringer should be kept for boiling starch1 and used for nothing else4 ,boil the water in the porringer1 wet the starch smooth in a little cold water1 and pour it in slowly1 stirring steadily till it has become of equal thickness4 ,leave it to boil moderately eight or ten minutes4 ,if starch is pure1 and well made1 it need not be strained4 ,the leg of a fine cotton stocking makes a very good strainer4 ,to make ,flour ,starch4 ,wet white flour smooth in cold water1 and pour it into boiling water1 just like the fine starch4 ,some people do not boil it2 others think dresses retain the stiffness longer if it is boiled4 ,it should be so made as to have no lumps in it1 and if it is not1 it should be strained through a fine colander4 ,allow a table-spoonful of flour1 and nearly three pints of water for a dress4 ,if there are several dresses and skirts to be dipped1 divide the starch into two or three parcels1 because the first article put into it will take too large a proportion of the stiffness1 and leave what remains too thin for the rest4 ,reserve those which need least stiffness to be starched last4 ,to ,whiten or ,bleach4 ,the best time in the year is the month of ,may4 ,the dew at that period has a peculiar efficacy for bleaching4 ,in the country1 where clean grass plots are accessible1 it is a good way to take all the white clothes of the week's wash1 from the first rinsing water1 or from the boiling suds1 and lay them on the grass4 ,after two or three nights take them up before they are dry in the morning1 rinse them well1 and put them on the line4 ,their improved appearance will pay for the trouble4 ,in ,august1 clothes should never be more than one day and night upon the grass1 lest they become mildewed4 ,in the winter1 they will whiten fast1 in sunny weather1 upon clean snow2 and leaving them on the line in the frost over night1 after being washed makes them white4 ,to wash ,thibet ,cloths1 ,bombazines1 ,mouslin de ,laines1 and ,plaids4 ,if you wish to make over a dress before it is badly worn or soiled1 rip it1 and sponge it in warm water with ,castile soap in it4 ,sponge a piece at a time1 on the side which is to be out1 and iron it on the other side1 until perfectly dry4 ,the irons should be quite hot but not so as to change the color4 ,if it is hung upon the bars or laid away1 damp1 it will curl and look old4 ,thibet cloths of good quality last so long that they are worth being done up twice4 ,after doing good service1 till parts of the waist and sleeves are worn out the dress should be ripped and washed 7sponging will not answer71 and if it is of a color that fades at all1 wash with it any new pieces that you may have to use in making it over4 ,wash it just as you would a nice flannel1 with ,castile or olive soap1 and then rinse it in two clear warm waters4 ,remember not to wring it either time as it is almost impossible to iron out the wrinkles4 ,squeeze out the suds a little before you rinse it4 ,let it drip as it hangs upon the clothes line1 for twenty minutes or half an hour2 and before the upper edge begins to dry1 and while the lower edge is still wet1 turn the lower edge up over the line1 and the dry edge down1 and let it hang a few minutes1 then fold each piece1 and lay them in a pile with a damp cloth round them4 ,have a steady good fire1 and several irons1 and press them upon the wrong side until dry4 ,bombazines if not badly soiled1 can be sponged1 in the same way as the ,thibet cloths4 ,if they are to be made up the same side out as before1 sponge that side1 and iron on the other4 ,if they need to be washed1 it is usually best that they should be made up the inside out1 and of course should be ironed on what has been the right side4 ,wash them just like ,thibet cloth4 ,the black bombazines1 and other similar fabrics worn in mourning1 all wash well1 and can be done repeatedly1 and each time look so well as to reward the trouble4 ,wash de laines and plaids in the same way4 ,it is safe to use the genuine olive soap for those of the most beautiful colors2 they will remain unchanged4 ,to wash ,shawls4 ,almost all kinds of shawls bear washing2 and they should be done as the ,thibet cloths and de laines1 except that when there is much white in them1 or they are composed chiefly of delicate colors1 there should be a very little blueing in the last rinsing water1 and after being fifteen minutes on the clothes line1 they should be laid perfectly smooth into a sheet1 which should then be folded up 7not rolled1 because that will make wrinkles71 and as soon as the water is absorbed1 so that the shawl remains only very damp1 iron it on the wrong side1 until it is dry1 then fold it1 making the creases as when it was new4 ,to wash ,colored1 ,plaid1 ,black1 and ,raw ,silks and ,ribbons4 ,for a single dress1 pare four or five good-sized potatoes1 slice them thin and lay them in a quart of cold water for a few hours2 then1 if the silk is much soiled1 sponge both sides freely1 rubbing the soiled places with most care4 ,sponge one piece at a time1 and iron it dry upon the side that is to be the inside1 moving the iron up and down1 or straight across--never diagonally4 ,have the irons quite hot1 yet not so as to scorch1 or change the color4 ,if they are too cool1 they will draw up or crimp the silk in very minute gathers1 and it will be nearly impossible to make such places smooth again4 ,the effect of the starch from the potatoes is to cleanse the silk1 and also give it a little stiffness1 and even plaid silks of the most delicate colors are made to look new in this way4 ,if a silk is not much soiled1 sponge it only on what is to be the outside1 and iron it on the other4 ,a good black silk may be made to look amaist as weel's the new1 again and again by this process1 and those who have never tried it1 would be surprised at the renovating effect4 ,good ribbons1 black1 white1 or colored1 are made fresh and handsome in precisely the same way4 ,to iron them1 set the iron across one end1 on the wrong side1 and while you press it hard1 draw the whole length of the ribbon under it with the other hand4 ,raw silks should be washed in potato water1 as directed for calicoes that are liable to fade2 and after being rinsed once1 and hung without wringing upon the line1 long enough for the water to drip off1 they should be rolled for fifteen minutes in a sheet1 and then ironed dry1 on the wrong side4 ,to renovate black ,veils and ,lace4 ,make a very weak solution of gum arabic1 so that it will barely be distinguishable from pure water2 lay the veil or lace upon an ironing1 or other smooth board1 and apply the gum-water with a sponge4 ,see that the article to be sponged lies straight and even2 and when you have wet it perfectly smooth1 let it remain untouched till the next day4 ,this is the way that ladies who embroider their own veils give them their finish4 ,if the gum water is too thick1 there will be danger of tearing the lace in taking it off4 ,to renovate ,velvet4 ,wet a clean sponge in warm soap suds1 squeeze it very dry in a cloth1 and wipe the velvet with it4 ,then pass the velvet over the edge of a hot iron1 turned down side-ways--the wrong side of it next to the iron4 ,another very good way is to hold the velvet in the steam of boiling water1 and then pass it over the edge of an iron4 ,to wash ,english ,blankets4 ,if care is taken to keep them clean1 they will seldom need to be washed4 ,new ones ought not to need washing for several years4 ,those which are not in constant use1 should be kept where they will not be exposed to moths or dust1 in a closet1 pinned close in a cloth1 or under a mattress4 ,a chamber-maid or a domestic who does the general house-work1 should keep a large apron to be worn only while she makes beds4 ,blankets1 counterpanes1 and even bed-ticks sometimes have to be washed in consequence of negligence on this point4 ,if there are soiled spots on a blanket1 baste a thread around them1 or else wash those places before it is put into the tub4 ,then put a handful of soft soap into the water1 and begin to rub at one end of the blanket1 using more soap1 and slipping it along as fast as it is washed1 from one end to the other2 and as it is not possible to rub the whole width of a large blanket at once1--after it is washed along one side1 taking it up to the middle1 wash along the other side1 just as in washing sheets4 ,it takes two persons to wring a blanket or counterpane well4 ,have ready a large tub of as hot water as you can bear your hands in and put them as soon as they are washed into it2 rinse them in this1 and still in another warm water2 and after wringing them dry as possible1 have the person who assists you take one end1 and taking the other yourself1 open and snap them several times4 ,this will take out the wrinkles1 so that if the day is fair with a good breeze1 the blankets will look almost as smooth as if they were pressed4 ,if there are several to be washed1 cover the rinsing tubs1 so as to keep the water warm1 and have some hot water ready to add1 when that in the tubs becomes cool4 ,to wash white ,counterpanes and ,calico ,quilts4 ,wash them in the same way as blankets only with hard soap1 and rinse them in cold water4 ,if convenient1 it is the best way to take them to a pump2 and pump upon them and pour off the water again and again1 till it is clear2 then wring them and hang them on the line4 ,in this way one wringing is saved1 which is well1 for it is some of the hardest work that is done4 ,the heaviest kind of counterpanes1 especially if they are large1 should be rinsed at a pump1 and taken in the tub to the clothes line1 and put upon it without wringing4 ,to wash the ,tick of a ,featherbed1 or ,pillow4 ,have it washed very thoroughly and rinsed in a plenty of water4 ,when it is entirely dry1 melt together bar soap and beeswax in the proportion of two parts soap1 and one of wax4 ,mix it well1 and then1 having laid the tick1 inside out1 upon a large table or ironing board1 spread the soap and wax on it with a knife1 as thinly as possible4 ,even a thick tick1 when it is washed1 does not hold the feathers as securely as before1 and the use of this mixture is to remedy the defect4 ,the odor of the soap soon passes away4 ,to wash ,worsted ,table-covers4 ,wash them in quite warm water with olive soap4 ,if this is not to be had1 soft soap1 if it is of the best kind1 is better than common bar soap4 ,this last1 always has rosin in it1 and sometimes there is so much as to make woollens washed with it feel gummy2 and no pains-taking will entirely remove the bad effect4 ,if there are grease spots1 they should be first taken out with chloric ether or spirits of turpentine4 ,make a suds1 wash the cloth very thoroughly in it1 and then in another2 then rinse it twice in warm water4 ,do not wring it when you put it from one water into another1 but drain it1 and very gently press the water out4 ,hang it a short time upon the line1 until the water has almost ceased dripping from the lower edge2 then reverse it1 putting the lower edge up on the line4 ,have the irons hot1 and the ironing-board ready1 and make up your mind to iron patiently a long time4 ,a medium-sized broadcloth table cover1 such as used to be in fashion1 required to be ironed two hours and a half4 ,a less time is necessary for the thinner fabrics2 but whatever the texture is1 if it has wool in it1 it must be pressed until it is dry1 else it will not look well4 ,faded table-covers1 having one color only1 mingled with white1 may be dyed with advantage4 ,i have seen one that was originally green and white1 that after being in constant use many years1 was sent to a dye-house1 and came back transformed into a maroon and white cloth1 and was as good as when it was new4 ,to wash ,carpets4 ,according to the experience of many persons1 the ,kidderminster carpets1 and others of like fabric1 are as well washed at a fulling-mill as at a dye-house1 or by a professed carpet-cleanser4 ,they are washed whole1 and if the colors are good1 they are returned with a good degree of their original beauty2 and ,i have never known one to be torn or injured in any way4 ,the charge for washing a large carpet1 does not exceed a dollar and a quarter1 and for medium-sized and small ones1 proportionately less4 ,after a carpet has been in hard service1 if it is worth being made over1 or thoroughly repaired1 it is also worth being washed2 and a person who has spent two or three days in mending an old1 unwashed carpet1 will appreciate the assertion4 ,the directions for removing oil and grease from carpets not having been inserted in the appropriate place1 they are given here4 ,when oil is spilled on a carpet1 put on a plenty of white flour1 and do it as quickly as possible1 in order to prevent it from spreading4 ,if the oil is near a seam1 but does not reach it1 rip the seam in order to stop it4 ,put flour on the floor under the oil spot4 ,the next day take up all the flour from the carpet and floor1 with a dust-pan and a very stiff clothes broom1 and put on fresh flour1 and a plenty of it4 ,it will not be necessary to do it a third time4 ,to take out grease spots1 rub them with a bit of white flannel1 dipped in new spirits of turpentine2 and if they again become visible1 rub the spots again1 on both sides of the carpet1 when it is taken up and shaken4 ,if there are oil or grease spots on the floor1 they should be covered with thick paper before the carpet is again laid down4 ,scouring will not entirely remove them4 ,,general ,,index4 ,page ,ants1 #bag ,arrow-root ,gruel1 #bjg ,articles1 ,various1 to keep1 #bbe ,apple ,island1 #ia ,snow1 #ia ,sauce1 common family1 #aaf ,boiled cider1 #aad ,tea1 #bji ,apples1 ,steamed1 ,sweet1 #aac ,baked1 #aad ,sour1 #aad ,coddled1 #aae ,dried1 or ,peaches1 stewed1 #aaf ,ashes1 ,sawdust1 c41 use to be made of1 #bbd ,asparagus1 #age and ,eggs1 #age ,barley ,water1 #bjg ,bass1 ,baked1 #afa ,beef1 to roast1 #abf to use remnants of1 #ahh boiled1 #ahi ,steak1 #abf to heat over1 #ahi ,stuffed1 #abg ,tomato1 #abg ,alamode1 in a plain way1 #abh more rich1 #abh ,stewed ,brisket of1 #abi ,corned1 to boil1 #acj ,smoked ,frizzled1 #ach to shave1 #aci ,tea1 #bje ,beans and ,pork1 baked1 #ahg ,shelled1 #agd ,string1 #agd ,beer1 ,english ,ginger1 #bad ,maple1 #bad ,spring1 #bad ,spruce and ,boneset1 #bae ,beets1 boiled1 #aag ,biscuit1 raised1 #cc ,butter-milk1 #cc ,cream1 #cc ,cream of ,tartar1 #cd ,fried1 #fa ,blanc-mange1 ,arrow-root1 #ib ,calf's ,foot1 #ib ,gelatine1 #ic ,isinglass1 #ib ,moss1 #ic ,bleach1 to1 or ,whiten1 #bda ,bread1 good family1 #bf made without a ,sponge1 #bh with milk1 #bi water1 #bh ,diet1 #ej ,rice1 #bi ,third1 #bi ,graham1 #cj one loaf1 #cj ,boston ,brown1 #cj ,steamed 1 #ca ,indian ,loaf1 #ca ,rye1 #cb to make stale fresh1 #cb dough1 various convenient uses of1 #cb uses for pieces of1 #aid ,brawn1 #ahi ,brine1 a good1 for keeping butter1 #bjb ,broth1 ,lamb1 #aej ,mutton1 #aej ,veal1 #aej ,bruiss1 #aid ,butter1 ,drawn1 #abd to keep sweet a year1 #bjc ,cabbage1 #agh ,cake1 ,barnard1 #di ,bread1 #dh ,berwick 7,sponge71 #ea ,bridgeport1 #di ,brooklyn 7,sponge71 #ea ,commencement1 #dg ,composition1 #di ,cream1 #ed ,federal1 #eb ,gold1 #eb ,howard1 #dh ,harrison1 #ed ,jelly 7or ,washington ,pie71 #ec ,lemon1 #ed ,loaf1 #dg ,lyman 7,sponge71 #ea ,mount ,pleasant1 #di ,measure 7,sponge71 #ea ,plumb1 ,maine1 #df one loaf1 plainer1 #df ,pound1 #ed ,provence1 #di ,queen's1 #eb ,rice1 #ed ,snow or ,bride's1 #eb ,silver1 #ec ,superior1 #di ,tunbridge1 #di ,washington1 #df ,wedding1 #de ,white ,mountain1 #ec ,carrots1 #agf ,cauliflowers1 #agi ,candle1 #bji ,calcutta ,curry1 #adf ,calf's ,head1 #acd ,foot ,broth1 #bjg ,head and ,feet1 to cleanse1 #bag ,catsup1 ,tomato1 #agj ,cement1 to make a ,permanent1 #bba ,charlotte ,russe1 #ic ,chicken ,broth1 #bjf ,panada1 #bjf ,pie1 #add ,salad1 #adc ,tea1 #bjf ,chickens1 to roast1 #adb boil1 #adc broil1 #adc ,fricassee1 #adc ,chocolate1 to make1 #ahe ,cider1 to boil1 #bae ,clams1 #afa ,cookies1 #ef ,cockroaches and ,beetles1 to kill1 #bag ,cocoanut ,drops1 #eg ,cocoa1 #ahf ,ground1 #ahf ,coffee1 to roast1 #ahd make1 #ahe milk1 #ahe ,crust1 #baj ,cologne ,water1 #bae ,corn ,cake1 #dj1 #da ,oysters1 #ahj ,soup1 #agi ,boiled1 #agi and ,beans 7,succotash71 #agi ,crackers1 ,litchfield1 #cd ,cracked ,wheat1 #aia ,crumb ,cakes1 #aic ,cream1 ,syrup of1 #ahf to raise a thick1 #ahf ,ice1 #ig ,imperial1 #ih ,snow1 #ih ,cakes1 #ee ,crullers1 #fj ,cream of ,tartar1 #fj ,crust ,coffee1 #baj ,cucumbers1 #agf ,currant ,shrub1 #bac ,wine1 #bac ,custards1 ,almond1 #id ,boiled1 #ie1 #if ,baked1 #if ,wine1 #ii ,draught1 refreshing in a fever1 #baj ,drop ,cakes1 #cg ,rye1 #ch ,doughnuts1 raised1 #fa ,dumplings1 ,apple1 ,boiled1 #hg ,baked1 #hh ,steamed1 #hg ,blackberry1 #hh ,ducks1 to roast1 #add boil1 #add ,earthen ware1 to prevent being broken1 #bba ,egg ,plant1 #agi ,eggs1 to keep1 #bag pickled1 #ahb boiled1 #aea dropped1 #aeb fried1 #aea poached1 #aea to beat the whites of1 #dc ,farina1 #ij ,fat and ,drippings1 care of1 #aie ,feathers1 to remove the bad odor from1 #bai ,figs1 ,tomato1 #afh ,fish1 ,cod1 to boil1 #aed ,sounds and ,tongues1 #aed or ,blackfish1 baked1 #aee to fry1 #aee ,chowder1 #aee1 #aef ,salt1 to boil1 #aef ,salt1 minced1 #aeg ,balls1 #aeg ,flat-irons1 to remove ,starch or ,rust from1 #bba ,floating ,island1 #ib ,flummery1 ,ground ,rice1 #hi ,potato ,starch1 #hi ,food for a young ,infant1 #baj for an ,infant at successive periods1 #baa for a ,child just weaned1 #baa ,froth1 ,stained1 #ii ,fruit1 to ,preserve1 in water1 #aab ,jumbles1 #eg ,ices1 #ig stains1 to take out1 #bbj ,fritters or ,pancakes1 #dj ,snow1 #dj ,frosting1 #dd1 #df ,frying ,cakes1 on1 #ei ,furniture1 to remove spots from1 #bbb ,gingerbread1 hard sugar1 #eg soft sugar1 #eg soft1 without eggs1 #eh ,molasses1 hard1 #ei ,molasses1 soft1 #eh ,ginger ,crackers1 #eh ,snaps1 #eh ,glass ware1 to prevent being broken1 #bba ,goose1 to roast1 #ade ,gravel walks1 to destroy grass in1 #bbd ,grease1 to take out1 #bbj to remove1 from carpets1 #bdf ,greens1 to boil1 #agh ,griddle ,cakes1 white flour raised1 #ch ,butter-milk or ,sour milk1 #ch without an egg1 #ci ,indian ,meal1 #ci ,rice1 #ci ,rice1 ground1 #ci ,buckwheat1 #ci ,gruel1 flour1 #baa ,arrow-root1 #bjg ,oatmeal1 #bjh ,ground ,rice1 #bjh ,indian ,meal1 #bjh ,ham or ,shoulder1 to boil or bake1 #acg to fry1 #ach to boil1 #ach ,pickle for one1 #afd ,hams1 to cure1 #afd to keep1 through the ,summer1 #afe ,knickerbocker1 pickle for1 or for beef1 #afe ,halibut1 boiled or broiled1 #aeg ,head ,cheese1 #aij ,herb drinks1 #baj ,house ,plants1 to prepare earth for1 #bbc ,hyacinths1 to raise1 in winter1 #bbd ,ice1 ,apricot1 #ig ,creams1 #ig ,currant1 #ih ,lemon1 #ih ,strawberry or ,raspberry1 #ih ,infant1 ,food for1 #baj for1 at successive periods1 #baa for a child just weaned1 #baa ,ink1 to take out1 #bbj ,indelible1 to make1 #baf ,iron ,ware1 to prevent being broken1 #bba ,iron mould1 to take out1 #bai ,jam1 ,apple1 #aji ,grape1 #aji ,pine ,apple1 #aji ,quince1 #aji ,raspberry1 #aaj ,strawberry1 #aaj ,jelly1 ,apple1 #aaj1 #aaa ,barberry1 #aaa ,calf's foot1 #id ,crab ,apple1 #aaa ,cranberry1 #aaa ,currant1 #aaa ,currant1 without boiling1 #aab ,english ,gelatine1 #id ,a ,nutritious1 #bjh ,quince1 #aab ,kisses1 #ef ,knife handles1 ,ivory1 to prevent being cracked1 #bbb ,knives1 to preserve from rust1 #bbb ,lamb1 boiled1 #acj steaks1 #acj roast1 #aca stewed or ,alamode1 #aca ,lard1 to try1 #aff ,lemon ,syrup1 #bab without ,lemons1 #bab ,lind1 ,jenny1 #ce ,lobster in the simplest way1 #afj ,salad1 #afj ,stewed1 #afj ,lunn1 ,sally1 #ce ,macaroni1 #agf ,mackerel1 to prepare to broil1 #afb ,mahogany ,furniture1 to polish1 #bbc ,marmalade1 ,quince1 #ajh ,sweet ,apple1 #aae ,milk ,porridge1 #bjg ,toast1 #aid ,mildew1 to take out1 #bai ,mortar1 to remove from windows1 #bbb ,moths1 to secure woollens1 furs1 furniture1 c41 from1 #bag to kill1 #bai ,mould1 ,iron1 to take out1 #bai ,moulding1 to prevent books1 ink1 c41 from1 #baf ,muffins1 raised1 #cg ,sour ,milk1 #cg ,cream of ,tartar1 #cg ,mushrooms1 #age ,mutton1 to roast1 #acj ,steaks1 #acj ,oil1 to take out1 from carpets1 #bdf ,omelets1 #aeb ,onions1 #agh ,ovens1 #ba ,oyster ,pie1 #aei ,plant1 #agg ,oysters in the simplest way1 #aeh to fry1 #aei pickled1 #aei ,escaloped1 #aei stewed1 #afj ,corn1 #ahj ,panada1 #bjh ,chicken1 #bjf ,pan-,cakes or ,fritters1 #dj ,pan ,pie1 #aib1 #aic ,paint1 to clean1 with ,pumice-stone1 #bbb to remove1 from windows1 #bbb fresh1 to take out1 #bbj ,paper hangings1 to clean1 #bbc ,parsley1 to keep1 #baf ,parsnips1 #agf ,partridges1 to roast1 #ade to boil1 #ade ,pears1 baked1 #aad boiled1 #aaf ,pearl ,sago and ,tapioca1 #hb1 #hc ,peas1 #agd ,pig1 to roast1 #ace ,plated and ,silver ware1 to clean1 #bbb ,plants1 ,house1 to prepare earth for1 #bbf ,pork1 a shoulder1 to roast or corn1 #acf steaks1 #acf ,spare-rib or ,chine1 #acf ,salt1 to fry1 #ach ,pickled ,cucumbers1 #ahj ,mangoes1 #aha ,peaches1 #aha ,nasturtiums1 #ahb ,eggs1 #ahb ,pickled ,peppers1 #ahb ,butternuts1 #ahb ,martinias1 #ahc ,tomatoes1 #agj ,peaches1 ,plums1 ,cherries1 or ,tomatoes1 #ahc ,pie ,crust1 good common1 #fe bread dough1 #fe potato1 #fe ,pies1 ,apple1 stewed1 #fe without an upper-crust1 #fe of uncooked1 #ff sweetened with molasses1 #ff dried1 #aaf ,berry1 #fg ,cherry1 #fg ,chicken1 #add ,cranberry1 #fg ,currant and ,gooseberry1 #fg ,lemon1 #fh ,mince1 rich1 #fh not as rich1 #fh ,temperance1 #fi very plain1 #fi without ,suet1 #fi without ,meat1 #gj ,oyster1 #aei ,peach1 #gj ,pigeon1 #adf ,rhubarb1 #gj ,squash or ,pumpkin1 #gj1 #ga ,veal pot1 #acb baked1 #acc ,pigeons1 to roast1 #ade in disguise1 #ade ,pone1 ,sweet ,potato1 #hj ,potato balls1 #agb ,potatoes1 to boil1 #aga mashed1 #agb fried1 #agc heated in milk1 #agc old1 #agb ,sweet1 #agc ,preserved ,apples1 #ajb ,crab1 #ajb ,pine1 #ajc without boiling1 #ajc ,blackberries1 #ajc ,cranberries1 #ajd ,currants1 #ajd ,damsons1 #ajd ,egg ,plums1 #aje ,peaches1 #aje ,pears1 #ajf ,quinces1 #ajf with ,sweet ,apple1 #ajg ,quinces1 without boiling the ,syrup1 #ajg ,strawberries1 #ajh ,tomatoes1 #afh ,pudding1 ,hasty1 #aia fried1 #aib ,sauce1 elegant1 #gd plainer1 #gd cold1 #gd of ,sour cream1 #gd ,puddings1 ,almond1 #ge ,apple1 #gd 7,marlborough71 #ge 7,pemberton71 #ge ,batter1 baked1 #gf boiled or steamed1 #gf ,rye1 #gg ,bird's ,nest1 #gg ,bread1 #gg ,bread and ,butter1 #gh ,cocoanut1 #gh ,cottage1 #gh ,cracker1 #gh1 #gi ,farina1 #gi ,potato1 #gi ,sweet1 #hj ,plum1 #hj1 #ha ,rice1 #ha ,white top1 #ha ,ground1 #ha ,sago1 #hb ,squash or ,pumpkin1 #hb ,tapioca1 #hc ,puddings without ,eggs4 ,pudding1 ,berry1 #hd ,indian1 baked1 #hd with sweet apples #hd ,plum1 boiled1 #he ,railroad1 #he ,rice1 #he ,sago1 #hf ,salem1 #hf ,suet1 #hf ,puff ,paste1 rich1 #fd plainer1 #fd ,puffs1 #ga ,raspberry ,vinegar1 #bac ,rennet ,whey1 #bji ,wine1 #bae ,rice1 to boil1 #aij ,roley ,poley1 #hh ,rose ,butter 7a good substitute for ,rose water71 #baf ,roses1 ,soot ,tea for1 #bbd ,rusk1 #ce1cf ,rye ,drop ,cakes1 #ch ,sago1 ,apple1 #ij ,salad1 #age ,salmon1 to boil1 #aeh broil1 #aeh ,salsify1 or ,oyster ,plant1 #agg ,salt ,meat and ,vegetables1 boiled together1 #ahg ,sarsaparilla ,mead1 #bac ,sausages1 to make1 #afe fry1 #acg ,shad1 ,fresh1 to broil1 #aeh to salt1 to keep a year1 #aff ,salt1 to prepare to broil1 #aeh ,potted1 #afa ,shells1 #ahf ,silver or ,plated ,ware1 to clean1 #bbc ,sink or ,drain1 to purify1 #bai ,smelts1 #afb ,soap1 to make with ashes1 #aig potash1 #aig ,borax1 #bbi ,soup1 a rich1 #adg ,roast ,beef ,bone1 #adh ,calf's ,head1 #adh ,mock ,turtle1 #adi ,ox-tail1 #adh ,shank1 #adh ,turkey1 #adi ,white1 #adi ,vegetable1 #aej ,pea1 #adi ,corn1 #agi ,souse1 #aij ,spinage1 #agh ,squash1 ,summer1 #agg ,winter1 #agg ,stains1 ,fruit1 to take out1 #bbj ,starch1 to take off1 from flat-irons1 #bba ,fine1 to make1 #bdj ,flour1 to make1 #bdj ,starching1 ,ironing1 and ,polishing ,gentlemen's ,linen1 #bcf ,stoves1 to remove ,rust from1 #bba ,succotash1 #agi ,suet1 to keep1 #baf ,syrup of ,cream1 #ahf ,syrup1 to make1 for ,preserves1 #aja ,tapioca1 ,boiled1 #ij ,pudding1 #hc ,tea1 #ahd ,tooth ,powder1 #baf ,toast ,water1 #baj ,tomato ,catsup1 #agj ,pickle1 #afi ,figs1 #afh ,tomatoes1 baked1 #afg broiled1 #afh like ,cucumbers1 #afh preserved1 #afh stewed1 #afg stewed to keep a year1 #afi pickled1 #agj1 #ahh ,tongue1 stewed1 #afg ,trout1 #afa ,turkey1 to roast1 #ada to boil1 #adb ,soup1 #adi ,turnips1 mashed1 #agc ,veal1 to roast a ,fillet1 #aca ,loin1 #acb ,pot ,pie1 #acb ,pie1 baked1 #acc ,stewed1 breast1 #acc ,cutlets1 #acc ,broiled1 #acd ,minced1 #ahi ,cake1 or ,melton1 #ahg ,vegetables and ,salt ,meat boiled together1 #ahg ,venison1 #ace ,velvet1 to renovate1 #bdd ,veils and ,lace1 to renovate4 #bdc ,wafers1 #ef ,waffles1 #cf ,wash1 to1 #bbh ,calicoes1 the colors of which are not fast1 #bcf ,mourning calicoes1 ,muslins1 and ,lawns1 #bcg ,starch1 and ,iron ,muslins1 ,laces1 c41 #bcg ,thibet ,cloths1 ,bombazines1 ,mouslin de ,laines1 and ,plaids1 #bda ,shawls1 #bdb ,colored1 ,black1 ,plaid1 and ,raw ,silks and ,ribbons1 #bdc ,english ,blankets1 #bdd ,white ,counterpanes and ,calico ,quilts1 #bde ,the ,tick of a ,featherbed or ,pillow1 #bde ,worsted ,table-covers1 #bde ,carpets1 #bdf ,well1 to purify1 #bbe ,whigs1 #cf ,whiten or ,bleach1 to1 #bda ,wine ,whey1 #bjg ,custard1 #ii ,woodcocks1 ,quails1 and other small birds1 #adf ,yeast1 ,soft ,hop1 #bd dry 1 #be ,potato ,hop1 #be 99 99 99 99 99 ,transcriber's note3 ,variations in spelling1 punctuation and hyphenation have been retained except in obvious cases of typographical error or where in conflict with the index4 ,potatoe on page #agc has been changed to potato on grounds of consistency4 ,a redundant the has been removed from not hot at first1 lest the it should crack on p#aja4 ,there are numerous references to the receipt for tea biscuit which does not appear in the book4 ,the original did not include a table of contents4 ,one has been added4