,note3 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/philadel phiahous#jj;hodg ,transcriber's note3 ,text enclosed by underscores is in italics 7italics74 ,,the ,,philadelphia ,,housewife1 ,or1 ,family ,receipt ,book4 by ,,aunt ,,mary4 ,illustration ,philadelphia3 ,j4 ,b4 ,lippincott ,co4 #ahee4 ,entered according to the ,act of ,congress1 in the year #ahee1 ,by ,j4 ,p4 ,lippincott ,co41 ,in the ,clerk's ,office of the ,district ,court1 in and for the ,eastern ,district of ,pennsylvania4 ,,preface4 ,as the health of a family depends more upon the quality of their food than upon any other cause whatever1 it is a public benefaction to give good advice upon this subject4 ,that this advice may be most widely beneficial1 it should have reference to the material and the preparation of food2 and in both these respects1 regard should be had to economy4 ,the rich1 who are able to provide the most choice and expensive articles of diet1 frequently fail in having them prepared for the table in an agreeable and healthful manner2 and the poor1 and even those in moderate circumstances1 are not only not generally well informed as to healthful and nutritious articles of food1 which may be purchased at moderate expense1 but when procured1 they more generally err in the healthful preparation of them1 mistaking high seasoning and rich mixtures for delicious and wholesome food4 ,it is to aid the family in procuring and preparing their food according to their means1 and with a view to elegance1 taste1 and health1 that the authoress of this book has been induced to publish these receipts and the accompanying advice and reflections4 ,she does this at the solicitation of many heads of families1 and with the confidence of knowledge founded on long personal experience4 ,this is the only source of reliable knowledge on the subject of procuring and preparing healthful food1 in good taste1 and with elegance and economy4 ,but proper materials may be obtained for food1 and the cook may understand how to prepare them2 yet she will fail if she does not have the kitchen furnished with proper articles for culinary purposes4 ,each of these articles should be kept in its proper place1 and scrupulously clean1 while every thing should be done with exactness1 and at the proper time4 ,the authoress has the greatest confidence that the circulation of this book will promote elegance and comfort in wealthy families1 and economy and health in families of moderate means4 ,,the ,,family ,,receipt ,,book4 ,,to ,,prepare ,,and ,,to ,,select ,,beef1 ,,mutton1 ,,lamb1 ,,veal1 ,,and ,,bacon4 ,white meats1 such as veal1 mutton1 and lamb1 should be washed as quickly as possible1 or the juices of the meat will be extracted by the water4 ,fresh beef should never be washed1 but well scraped with a clean knife twice over2 any soiled parts which cannot be scraped must be cut off4 ,if the bones are soiled1 saw off the part with the meat saw4 ,salted meat should be well washed in three or four waters1 and soaked at least fifteen minutes in cold water1 before putting it down to boil4 ,the pot should be filled with cold water1 and boil slowly till done1 according to the size of the meat1 or allow a quarter of an hour for every pound of the meat2 quick boiling will make the meat hard and insipid4 ,be careful that it does not stop boiling1 or the meat will be injured2 remove the scum frequently4 ,people are not generally aware of the injurious effects from eating the flesh of diseased animals4 ,it has been my practice to choose beef from the whiteness of the fat1 and always object to it if a dark shade of yellow2 let the fat be clear and thick1 and the beef smooth and close2 if otherwise1 it is old4 ,the flesh of a young ox should be a good red1 and have a smooth and open grain1 and feel tender4 ,pork may be judged by the thinness of the skin1 and by pinching the lean2 if young1 it will break4 ,when clammy1 it is not fit for use4 ,fresh pork will be always cool and smooth4 ,the fat of mutton should be white and firm1 and the lean a good colour4 ,if the vein in the neck of lamb has a greenish cast1 it is stale3 it should be of a bluish hue4 ,,bacon4--,the lean should be of a good colour1 and tender1 and firm on the bone1 the fat should be firm and of a red tinge1 and the rind thin4 ,try a ham by putting a sharp knife in under the bone4 ,if the smell is agreeable1 the ham is good2 if otherwise1 and the knife soiled1 reject it4 ,veal1--,the whitest is the most juicy1 having been made so by frequent bleeding3 the flesh of a bull calf is firmest1 but of a darker colour4 ,old and diseased meat will shrink very much in cooking4 ,hams and tongues1 if they are old and hard1 should be put to soak in warm water the night before they are boiled4 ,a large ham will take from four to six hours to boil1 and a tongue will take nearly as long4 ,they should be kept constantly boiling1 and well skimmed3 put them down in plenty of cold water4 ,fish should always be boiled in hot water with a little salt in it3 let them boil slowly4 ,wild fowls do not require as much cooking as tame4 ,they should be done before a brisk fire1 and be constantly basted4 ,wild ducks will cook sufficiently in a quarter of an hour2 pheasants in twenty minutes4 ,a large turkey will take from two hours and a half to three hours4 ,hen turkeys are the best for boiling4 ,the time will depend on the size3 if a large one1 it will take two hours and a half1 and should be boiled in a cloth4 ,all meats when roasting should be put some distance from the fire1 and brought gradually nearer2 the more they are turned and basted1 the more juicy they will be4 ,vegetables should be freshly gathered2 they are much sweeter and more healthy1 if cooked as soon as taken out of the ground4 ,when potatoes are to be fried1 throw them in water with plenty of ice in it after slicing4 ,this will make them crisp4 ,,beef ,,soup1 ,,thin4 ,wash and scrape well a shin of beef1 put it down early in the morning in plenty of cold water1 with a piece of veal1 and a small piece of lean ham2 let it boil slowly one hour1 and skim it well2 then add two carrots1 washed1 scraped1 and cut fine1 six potatoes1 four onions1 and one turnip2 some horse-radish cut in small pieces2 season with black and cayenne pepper1 and salt to your taste3 about half an hour before it is done1 put in a bunch of sweet herbs1 parsley1 and a little celery cut in small pieces4 ,you can either strain it or send it to table with the vegetables in it4 ,,another ,,beef ,,soup4 ,boil a shin of beef the day before it is wanted4 ,the next day put on your stock1 after removing the fat from the top of it2 then put in a tea-cup of barley1 wash and cut up two carrots1 three onions1 one turnip1 three tomatoes1 put in parsley and the usual pot herbs1 twenty minutes before it is done2 season with cayenne and black pepper and salt to your taste4 ,,veal ,,soup4 ,put into the soup kettle a small piece of ham2 wash and cut up four onions2 put them into the pot with the ham1 and six quarts of water2 let it boil slowly an hour and a half1 then put in a shin of veal2 let it boil an hour and a half longer2 then take out the ham2 skim off the grease as it rises2 beat up in a gill of good cream1 two table-spoonsful of flour1 and the yolks of two eggs very light2 and then add the soup2 season with parsley1 pepper1 and salt1 and serve up4 ,,mutton ,,broth4 ,scrape and wash clean a breast of mutton2 put it down in the soup kettle to boil with five quarts of water1 put in a small cup of barley1 or two tablespoonsful of rice2 let it boil slowly three hours and thirty minutes2 skim it well2 add carrots1 a turnip1 an onion1 and a little parsley cut up2 let it boil forty minutes longer2 season with pepper and salt2 serve hot4 ,the carrots should be grated4 ,,chicken ,,broth4 ,chicken broth may be made in the same way4 ,some persons prefer rice1 but rice is used in so many ways1 that barley is more uncommon as well as more nutritious4 ,noodles or vermicelli can be substituted1 if preferred4 ,,chicken ,,soup4 ,put a pair of chickens in the soup kettle1 with five quarts of water1 one large carrot grated1 and let it boil2 skim off the grease as it rises3 after it has boiled three hours take out the chickens1 and strain the liquor through a sieve2 put it in the kettle again2 add the vermicelli after it has boiled an hour1 an onion chopped small1 some pepper and salt1 a few blades of mace1 a little parsley cut fine4 ,if you like1 just before it is served up1 add a small bunch of thyme4 ,,oyster ,,soup4 ,strain the liquor from a hundred oysters into the soup kettle2 add a quart of milk1 a little mace1 cloves1 pepper and salt1 with a little rolled cracker2 boil #bj minutes2 then put in the oysters2 stir frequently3 fifteen minutes after the oysters are in1 serve it up4 ,,mock ,,turtle ,,soup4 ,clean very well a calf's head1 take out the eyes1 cut off the nose2 let it soak for ten minutes2 then put it down with five quarts of water1 a small piece of ham1 four onions1 and some salt2 let these boil till tender1 or till the meat will leave the bones2 then strain it2 add cloves1 nutmeg1 parsley1 and thyme2 let it stew slowly for an hour2 add a small piece of butter rubbed in flour1 some wine and mushroom catsup4 ,you can then put the meat in or send the soup to table without it1 as preferred4 ,,calf',s ,,head ,,soup4 ,prepare as above4 ,then put down the head and liver in six quarts of water2 let them boil till tender2 take them up2 cut the meat in small pieces2 be careful to take out all the bones2 then put the meat into the liquor with three onions1 some cloves1 mace1 and nutmeg1 pepper1 black and cayenne1 and salt2 set this on the fire2 let it simmer gently an hour3 just before taking it up1 add a little butter rubbed in flour1 and some wine4 ,,ox-,,tail ,,soup4 ,wash and joint two ox-tails2 pour over them in a soup kettle five quarts of water2 when it comes to a boil skim it1 and add some salt1 three onions1 two carrots cut fine1 three turnips1 four potatoes1 a large bunch of pot herbs1 some cayenne pepper1 and a little rice flour2 boil slowly for three hours1 but do not put in the vegetables till after it has been boiling two hours3 half an hour before you take it up1 add a little celery cut up fine4 ,,mullagatawny ,,soup4 ,this soup is always made of the same materials1 only varying in quantity4 ,brown in some butter six or eight onions2 fry some pieces of rabbits and chicken2 lay it upon the onions2 have ready some stock1 boiling hot2 let it simmer gently for an hour and a quarter2 then strain it through a sieve2 add two quarts more of stock1 and let it stew2 mix with it three tea-spoonsful of currie powder1 and two of brown flour with a little cold water2 let it boil slowly for half an hour4 ,if preferred1 the juice of a lemon may be strained into it4 ,,ochra ,,soup4 ,wash well a dozen and a half young ochras2 slice them thin1 three onions chopped fine2 pour on these five quarts of water early in the morning with pepper and salt2 let this stew slowly two hours2 then put in a piece of veal and a piece of lean bacon1 with seven or eight tomatoes1 skinned and sliced2 boil it till it is thick2 serve hot to table4 ,,catfish ,,soup4 ,take one large catfish1 clean it well1 cut off the head2 then cut the fish in half2 put it in a pot with two onions1 and a bunch of parsley cut up fine1 and some pepper and salt2 put in a quart of water1 and stew slowly till the fish is tender2 then add a pint of milk and a quart of water2 let this all simmer for half an hour2 roll a piece of butter in a little flour3 in twenty minutes after the butter and flour go in1 it will be sufficiently done4 ,,dried ,,pea ,,soup4 ,wash a quart of dried peas well2 put them in four quarts of water to soak over night2 early in the morning place it over the fire in your soup kettle2 when it has boiled three hours1 put in a small piece of salt pork2 add some salt1 pepper1 and two chopped onions2 after it has boiled some time take out the pork2 mash the peas1 and strain the liquor through a sieve into a kettle2 put the pork in again2 skim off the fat2 let it boil one hour2 serve up hot with toast4 ,,green ,,pea ,,soup4 ,shell a quart of green peas2 wash them1 and put them down to boil with three quarts of water and a little salt2 when it has boiled slowly an hour and a half1 season with pepper and a little butter rolled in flour3 boiling a few of the pods with the peas is an improvement4 ,,bean ,,soup4 ,wash the beans and soak them over night2 in the morning throw off the water1 and put down the beans with five quarts of water and a small piece of salt pork2 let it boil till the beans are perfectly soft2 then take out the pork and either strain the soup1 or send it to table with the beans in1 as preferred4 ,,clam ,,soup4 ,wash the shells of a peck of clams carefully2 put them to boil in two quarts of cold water2 when the shells have opened1 take off the liquor2 return it to the soup kettle2 take the clams out of the shells1 put them in the pot with the seasoning2 a little salt and pepper2 rub in a small piece of butter1 a dessert spoonful of flour2 stir constantly till boiling hot2 add some parsley chopped fine1 and a pint of milk4 ,,fish4 ,fresh fish are easily told by the redness of their gills4 ,if the gills are white or the flesh is not hard to the touch1 reject them4 ,they are not fresh4 ,fish should be sent to table as soon as cooked4 ,broiled fish should be sprinkled with salt before broiling4 ,when boiled1 should have salt in the water4 ,,to ,,bake ,a ,,shad4 ,shad should be fat4 ,clean it well1 take out the inside and the gills4 ,score and salt the fish1 make a dressing of bread1 butter1 pepper1 salt1 parsley1 thyme and sweet marjoram2 fill the fish with this2 tie it up and put it in a pan with some water3 dredge the fish with flour1 let it cook slowly1 baste it often2 when nearly done1 add some mushroom catsup to the gravy2 season to your taste with pepper and salt4 ,take it up very carefully3 bake half an hour4 ,,to ,,broil ,a ,,shad4 ,cut it down the back1 sprinkle it with pepper and salt1 grease your gridiron well1 and put it down on the flesh side first4 ,let it be well done4 ,send hot to table4 ,,fresh ,,cod ,,boiled4 ,clean and wash it well2 put it down to boil in the fish kettle4 ,it will cook in half an hour2 take it up carefully1 garnish the dish with hard-boiled egg1 and serve with egg sauce4 ,all boiled fish should have salt in the water1 or the fish will be insipid4 ,,to ,,boil ,,halibut4 ,sprinkle it with salt1 tie it up in a cloth1 put it in the kettle in boiling water2 let it boil slowly till done1 which will depend upon the size1 allowing eight minutes to a pound4 ,,to ,,fry ,,halibut4 ,cut it into small pieces1 season it with pepper and salt1 dip it in the yolk of egg1 then into rolled cracker3 fry in hot lard1 and serve it up4 ,,turbot4 ,turbot is one of the most delicious fish we have1 when properly prepared and served4 ,it must be washed with the greatest care1 and cut down the middle of the back1 on the dark side of the fish4 ,have your kettle perfectly clean2 put your fish into boiling water1 enough to cover it1 with two table spoonsful of salt2 let it boil slowly1 skim it frequently4 ,it will cook sufficiently in twenty minutes3 drain and dish it2 serve up hot with butter and egg sauce1 or any other preferred4 ,,trout4 ,trout should be fried as perch4 ,,to ,,boil ,,sturgeon4 ,sturgeon may be boiled as rock fish1 and served up with the same sauces4 ,it is very good with spiced vinegar poured over when cold4 ,,to ,,pickle ,,fresh ,,herring4 ,first scale and clean them well1 cut off the heads1 put salt1 pepper and cloves in the vinegar2 boil it1 and when cold1 pour over the fish in a stone jar2 set the jar on a warm stove for half a day2 then put them in a cold place4 ,,to ,,boil ,,sheep',s ,,head4 ,sheep's head is one of the most delicate fish1 and should be boiled as rock fish2 to be eaten with egg sauce1 walnut catsup1 or harvey sauce4 ,,sea ,,bass4 ,sea bass are good either fried or boiled4 ,,haddock4 ,haddock must be well cleaned and emptied of its contents2 take out the gills and wash them inside and out with particular care2 lay them in warm water a little salted2 drop in a small piece of saltpetre2 skim the water frequently1 and let them simmer from ten to fifteen minutes3 serve hot with egg and other sauces to your taste4 ,,to ,,dress ,a ,,salt ,,cod4 ,put your fish in water over night to soak2 add a little vinegar to the water2 wash it well3 it should not boil1 but simmer slowly for half an hour1 or till tender3 to be eaten with egg sauce and mashed potatoes3 when cold1 mix with mashed potatoes3 dip them in egg1 and fry them in hot lard4 ,,to ,,pickle ,,salt ,,salmon4 ,put it to soak over night2 in the morning clean the scales and put it down to boil for ten minutes2 take it up1 and put it in a stone crock2 boil some vinegar with a little mace1 whole pepper and allspice2 pour over the fish1 and when perfectly cold1 cover and set it away3 this will keep for a length of time1 and is a nice relish for tea4 ,,to ,,boil ,,fresh ,,salmon4 ,tie it up in a cloth and put it in the kettle with boiling water2 let it boil slowly1 allowing ten minutes to each pound2 sprinkle it with salt before putting it in the cloth2 to be eaten with egg sauce and walnut catsup1 or with fish sauce4 ,,to ,,boil ,,fresh ,,mackerel4 ,sprinkle it with salt after cleaning3 tie it in a cloth1 and boil as other fish4 ,it will boil sufficiently well in twenty-five minutes2 serve with egg sauce4 ,,to ,,boil ,,rock ,,fish4 ,clean and wash it well1 tie it up in a cloth1 boil it in water and salt2 let it boil gently according to the size3 one weighing six pounds will cook in half an hour4 ,garnish the dish with hard-boiled egg2 to be eaten with egg sauce4 ,,to ,,fry ,,rock ,,fish4 ,to fry rock fish1 dip them in ,indian meal and fry in hot lard2 score them and season with pepper and salt before you fry them4 ,,to ,,fry ,,perch4 ,clean them well1 and sprinkle with pepper and salt1 and fry in lard2 scoring them and dipping them in ,indian meal before frying4 ,,to ,,fry ,,smelts4 ,these little fish must be drawn at the gills1 as they must not be opened3 they are a very delicate fish3 season them with salt2 beat up the yolk of egg very light1 dip them in the egg2 then in grated cracker2 fry in hot lard2 serve hot4 ,,lobsters ,,and ,,crabs4 ,after washing them1 put them alive in a pot of boiling water4 ,lobsters will boil in forty minutes1 or longer1 if they are very large4 ,crabs thirty minutes4 ,dress them with the yolk of hard-boiled eggs1 oil1 pepper1 salt1 and mustard4 ,,to ,,stew ,,clams4 ,take equal quantities of the liquor and new milk2 stew it1 and when it comes to a boil1 stir in the clams2 season with pepper1 salt and parsley4 ,,to ,,fry ,,clams4 ,strain them2 then make a batter of the yolks of two eggs1 two table-spoonsful of flour1 and a little milk2 put them in and fry in hot lard4 ,,to ,,stew ,,crabs4 ,put them into a pot of boiling water for ten minutes2 then take out the meat and put it down with the juice that runs out1 and very little water1 pepper1 salt1 and butter2 a few minutes will cook them4 ,,lobster ,,stewed4 ,proceed as for crabs4 ,cut them into small pieces2 then stew for a few minutes2 season with cayenne pepper1 salt and butter4 ,,oysters ,,broiled4 ,take them from the shell and broil on an oyster iron2 season with a little pepper1 salt1 and butter2 serve them hot4 ,,to ,,roast ,,oysters ,,in ,,the ,,shell4 ,wash off the shells and place them on a large oyster gridiron2 put it over the coals2 turn them once3 ten minutes will cook them4 ,,to ,,pickle ,,oysters4 ,put the oysters on in the juice1 and boil them plump2 then take the oysters out2 add half as much vinegar as juice1 a little mace1 and some grains of pepper1 to your taste2 boil this slowly2 pour over the oysters1 and they are done4 ,,to ,,stew ,,oysters4 ,take a hundred oysters2 put them in a stew pan1 with boiling water enough to cover them2 stir them till they are plump2 then take them out with a strainer2 add half as much juice as there is water in the pot1 with some mace1 whole grains of pepper1 and salt1 half pint of cream1 and piece of butter2 two crackers rolled very fine1 which sprinkle in2 then put in the oysters1 and keep stirring for a few minutes1 when they will be done4 ,,oyster ,,pie4 ,make a puff paste2 put some around the sides of a deep dish4 ,have a hundred good oysters2 take each oyster out of the liquor with a wooden spoon or fork2 mash as fine as possible the yolks of two hard-boiled eggs4 ,put in a layer of oysters1 over which strew a little of the egg with some mace and whole grains of pepper2 then another layer of oysters with the egg1 and spice as above1 and so fill up the dish till the oysters are all in2 strew a little butter on the top3 then place precisely in the centre of the pie a small egg cup1 so as to prevent the top paste touching the liquor2 strain the liquor1 and put in according to your judgment2 cut a cross in the centre of the paste1 and open it to let the steam escape2 let it bake slowly4 ,if you find the paste getting too brown1 put a sheet of white paper over the top4 ,if the oysters are fresh1 add some salt4 ,,oyster ,,fritters4 ,make a batter in the usual way2 have your lard boiling hot2 drop in a spoonful of batter with an oyster in it1 and let them brown2 turn them once1 so that each side may brown4 ,,scolloped ,,oysters4 ,put well buttered toasted bread around the sides of a deep dish2 put in the oysters2 season with salt1 pepper1 mace1 and butter2 strain into it a little of the liquor2 strew bread crumbs over it1 and bake in a quick oven4 ,,terrapins4 ,wash them very well2 then put them into a pot of boiling water2 let them stay till you can easily take off the toe nails and the skin2 take off the bottom shell2 be careful in taking out the sand bag and the gall2 7the gall is in the liver7 cut the terrapins up2 save all the juice which runs out in cutting2 take out the eggs2 put the terrapins down to stew2 season with cayenne pepper1 salt2 roll a piece of butter in flour and mix in2 add some wine1 and drop in the eggs just before taking them up4 ,the quantity of wine and butter depends very much upon the taste of the cook2 but a quarter of a pound to two terrapins will be sufficient2 and half a pint of wine to four or five terrapins4 ,,to ,,fry ,,tripe4 ,have some lard boiling hot2 cut your tripe in pieces three inches square2 dip them in butter and fry4 ,,to ,,prepare ,a ,,rennet4 ,a rennet is the stomach of the calf4 ,as soon as the calf is killed1 take it2 wash it very quickly1 and cover it with salt2 let it lie three or four days2 then stretch it on sticks2 hang it up to dry3 when dry1 put it in a bag1 and set it in a dry place to keep4 ,,to ,,make ,,smearcase ,,or ,,cottage ,,cheese4 ,keep thick milk near the fire till the whey has risen2 pour it in a muslin bag1 and hang it in the shade for twelve hours2 then take it out and dress it with pepper1 salt1 and cream4 ,sauces4 ,,melted ,,butter4 ,have half a pint of water boiling hot2 roll a lump of butter the size of an egg into three teaspoonsful of flour2 when you have the butter perfectly smooth remove the water from the fire1 and stir your butter in till every particle is dissolved4 ,if this is carefully done1 the sauce will be perfectly smooth2 then boil ten minutes4 ,,egg ,,sauce4 ,boil two or three eggs hard1 cut them up fine1 and put them in the drawn butter as above4 ,,caper ,,and ,,nasturtian ,,sauce4 ,caper and nasturtian sauce is made in the same way1 always remembering to cut the nasturtians in half3 pickled cucumbers may be used in the same manner1 cut up small4 ,,oyster ,,sauce4 ,oyster sauce is made in the same manner1 only putting the flour and butter into the oyster juice instead of water2 either cut the oysters in half or send to table whole2 season with mace and whole pepper4 ,,onion ,,sauce4 ,take small white onions2 put them down to stew with a little water and salt2 when nearly done1 which will be in twenty minutes1 drain off the water2 then add milk or cream2 let them simmer gently2 rub a little flour and butter on a plate1 and stir in4 ,,mint ,,sauce4 ,wash well a bunch of mint2 chop it up fine2 put it in your sauce dish with a little vinegar and sugar2 to be eaten with lamb4 ,,celery ,,sauce4 ,the celery must be washed1 cut up and boiled till it is tender2 have some milk boiling hot1 roll very smoothly a little butter and flour1 stir till the butter is all melted1 then put in the celery2 send hot to table4 ,,lobster ,,sauce4 ,put on to boil a pint of water with a little mace1 black peppers whole1 and some mustard seed2 let it boil until the water is sharp2 then strain off the water and put it on to boil with salt and some butter rubbed in flour2 cut up some lobster1 and dress it with this sauce4 ,,mushroom ,,sauce4 ,pick and wash some mushrooms2 cut them up in a stew pan with pepper1 salt and a little water and mace2 let them stew twenty or thirty minutes2 rub in very little flour and butter4 ,,wine ,,sauce4 ,beat up a piece of butter1 then add the yolks of three eggs1 and some sugar1 wine and brandy2 put this on the fire1 stirring it all the time2 as soon as it is boiling hot1 take it off3 this sauce is for puddings4 ,,another ,,wine ,,sauce4 ,the quantity of the ingredients depends on the quantity of the article you make4 ,have equal quantities of wine and water1 and a little brandy boiling hot1 into which put some butter and sugar well beaten2 season with nutmeg1 and as soon as boiling hot take from the fire1 and send to table4 ,,cream ,,sauce4 ,sweeten to your taste some good sweet cream2 season with nutmeg or rose water2 this is good sauce for apple dumplings4 ,,pepper ,,sauce4 ,take twenty-five peppers cut very fine1 one root of horse-radish grated1 two tablespoonsful of salt and a tablespoonful of mustard seed1 a tablespoonful of cloves1 the same of allspice1 a little mace2 boil the spices in the vinegar1 and pour over the peppers1 mixing all well together2 put in bottles or jars1 and cork it4 ,,celery ,,vinegar4 ,bruise a pint of celery seed2 after putting it into your bottles1 fill them with strong cider vinegar2 set it away for a month1 not forgetting to shake it every day3 it will then be fit for use4 ,,gravy ,,for ,,roast ,,turkey ,,and ,,chickens4 ,boil the liver and gizzard with a little salt2 when done1 chop them up fine2 mix with the water they were boiled in1 some of the drippings in the bottom of the oven1 a very little brown flour1 then add the giblets3 season to your taste4 ,,veal ,,gravy4 ,take some of the drippings in the bottom of your oven1 to which add some boiling water2 put it on to boil1 season with pepper1 salt1 and a little brown sugar and flour2 send hot to table4 ,,venison ,,sauce4 ,take equal quantities of claret and currant jelly1 and some brown sugar2 put it down and let it stew till thick2 send hot to table2 this sauce is very good for venison or roast leg of mutton4 ,,apple ,,dumpling ,,sauce ,,another ,,way4 ,beat loaf sugar and butter to a cream as light as possible1 and stir slowly into it one wine glass of brandy4 ,an excellent cold sauce for apple dumplings or fritters4 ,,apple ,,sauce4 ,pare a quarter of a peck of ripe green pippins2 cut them in quarters and core them2 then put them in a pipkin or earthen pitcher1 with a little water to stew slowly2 shake the pipkin or pitcher frequently2 do not put a spoon in2 it might break them when nearly done3 put in a little loaf sugar2 shake them several times2 when done1 pour them into a dish without breaking3 serve up cold or hot4 ,,cranberry ,,sauce4 ,wash and pick four quarts of cranberries2 put them in a bell-metal kettle with one quart of water to stew slowly3 when half done1 add two pounds of brown sugar3 every berry must be broken with a spoon before it comes off the fire3 stir frequently4 ,another way would be to add more sugar and strain it through a fine cullender1 and set it away in forms to cool3 this we would call cranberry jelly4 ,,to ,,stew ,,dried ,,fruit4 ,dried fruit should be well washed in three or four different waters1 and put to soak over night in the water in which you intend stewing them2 to four quarts of fruit1 put water enough to cover them1 so that none need be added while cooking3 season and sweeten to your taste4 ,some persons like dried orange peel in peaches4 ,,to ,,roast ,,beef4 ,scrape till clean the fat1 the lean1 and the bones of the beef4 ,if any soil remain on the bones1 saw it off with a beef saw4 ,it can be more thoroughly cleaned in this way than in any other4 ,it spoils beef to wash it4 ,spit it and put it in a tin kitchen before the fire1 with a half pint of water in the bottom of the kitchen2 do not set it close to the fire at first1 but bring it gradually nearer2 turn1 and baste it every few minutes4 ,it should be cooked slowly4 ,when nearly done1 season with black and cayenne pepper and salt4 ,the habit of dredging beef with flour is a very bad one4 ,flour is no improvement to beef4 ,ten pounds of beef will roast1 before a good fire1 in two hours4 ,for the gravy1 pour off the grease1 add a little water1 pepper and salt2 send to table in a gravy boat4 ,this receipt will answer for any part of the beef that is fit to roast4 ,garnish with horse-radish1 grated4 ,all roasts should be well skewered to the spit4 ,,beef ,,steaks4 ,the sirloin is the best4 ,cut the steak half an inch thick2 put it on a gridiron over clear coals2 turn it very often2 when half done1 put it on a dish and squeeze as much of the juice out as possible2 put it back2 season with pepper and salt4 ,when done1 place it in the dish with the juice2 add a spoonful of water1 and if you prefer1 a small piece of butter3 send to the table immediately4 ,,to ,,stew ,,beef4 ,cut all the meat from cold roast beef2 put the bones down with some water1 pepper1 salt1 onions1 carrots and potatoes1 all cut up3 a little brown stock will improve it3 let it stew till all of the vegetables are done2 then take out the bones1 cut your meat in small pieces1 rub a piece of butter in flour and stir in3 put the meat in till it is hot through2 then dish it4 ,,beef ,a ,,la ,,mode4 ,chop fine some parsley1 thyme and onions2 add some grated bread1 nutmeg1 cloves1 pepper and salt1 with the yolks of three eggs beaten2 take out the bone and fill the space with these ingredients well mixed2 make holes in the lean part and stuff it2 bind it firmly with tape2 put it into an iron pot1 sufficiently large to hold it1 cover it with water and let it stew slowly for three hours4 ,make a gravy of the liquor it was stewed in with a half pint of red wine and mushroom catsup2 rub a little butter in flour1 and let it simmer five minutes2 then take it up4 ,a ,,brisket ,,of ,,beef ,,baked4 ,take a brisket1 say ten pounds2 make a dressing of ham1 parsley1 oysters1 seasoned with pounded cloves1 pepper1 salt and nutmeg1 and the yolk of two eggs well beaten2 make holes in the beef and stuff it2 put it in a pan with a little water and half a pint of wine2 bake it three hours2 send hot to table4 ,garnish with sliced lemons4 ,,beef ,,steak ,,pie4 ,stew some tender pieces of beef1 cut it up in small pieces1 season with pepper and salt2 have some good paste in a deep dish1 into which put the pieces of beef with some gravy2 put on a cover and bake4 ,,to ,,boil ,,corn ,,beef4 ,wash it well1 and soak it thirty or forty minutes2 put it down to boil in plenty of cold water3 let it boil slowly1 and skim often4 ,a ,,beef',s ,,heart4 ,cut the heart open2 let it soak in cold water for a few moments1 then take out the ventricles2 put it down to boil2 when nearly done1 take it up3 make a dressing of small pieces of ham1 pepper1 salt1 parsley1 and some beef chopped fine2 make incisions with a knife2 stuff and bake it2 pour a pint of the water in which it was boiled in the pan for gravy1 and thicken it with browned flour and butter4 ,,directions ,,for ,,cooking ,,the ,,different ,,parts ,,of ,,veal4 ,the fore quarter1 the rack1 and breast1 are best boiled4 ,the fillet or leg is very good stuffed and baked4 ,the loin should be roasted4 ,the knuckle is proper for soup1 also the neck and shoulder4 ,,to ,,roast ,a ,,loin ,,of ,,veal4 ,wash it well1 and put it in a tin kitchen some distance from the fire2 when it is hot through1 place it nearer to the fire2 baste it well2 when nearly done1 dredge it with flour2 add pepper and salt2 the time it takes to cook will depend on the size of the loin2 put half a pint of water in the tin kitchen when you set it to the fire2 garnish the dish with sliced lemons4 ,,veal ,,cutlets4 ,cut the cutlets half an inch thick2 have some cracker rolled with pepper1 salt1 and nutmeg2 dip your cutlets in the yolk of egg well beaten2 then in grated cracker2 fry in hot lard slowly till done1 then take them up3 make the gravy by pouring a pint of cream with some chopped parsley in the pan in which it has been cooked2 season with grated nutmeg3 garnish your dish with curled parsley4 ,,baked ,,fillet ,,of ,,veal4 ,take the leg or fillet of veal2 wash it well2 cut off the shank and trim it1 so that it will sit nicely in the pan2 make a stuffing of bread crumbs1 pepper1 salt1 parsley and nutmeg1 some butter and the yolks of eggs2 stuff the fillet and bake it3 put a little water in the pan1 and some mushroom catsup in the gravy4 ,,to ,,stew ,,veal4 ,cut your veal in small pieces2 slice three onions2 fry them in butter2 then put the veal down with a little water1 pepper1 salt1 nutmeg and parsley2 rub some butter in flour2 put in the gravy with lemon juice or catsup4 ,,mock ,,turtle ,,or ,,calf',s ,,head4 ,clean the head well2 let it soak for a few minutes in cold water2 take out the lower jaw1 the nose and the eyes3 then put it down to boil2 skim it well1 and when the bones will fall from the meat1 cut the meat in small pieces2 take out carefully all the small bones2 have some onions chopped fine1 nutmeg1 mace1 cloves1 pepper1 salt1 bread crumbs1 butter and egg1 all well mixed together2 put these nicely arranged in a pan with some of the gravy2 put egg and butter on the top2 bake it twenty minutes in an oven2 when done1 take it up2 season the gravy with red wine and mushroom catsup4 ,,to ,,stew ,,calf',s ,,feet4 ,have your feet nicely cleaned and cut in two2 boil them till tender2 take out the large bones2 put them down to stew with some of the liquor they were boiled in1 pepper1 salt and parsley chopped fine2 rub a dessert spoonful of butter in two of flour1 and stir in4 ,garnish your dish with curled parsley4 ,,sweet-,,breads4 ,sweet-breads must always be parboiled4 ,have a dressing of bread crumbs1 pepper1 salt1 parsley and butter2 stuff the sweet breads and roast2 or fry them like oysters1 cutting them into small pieces4 ,,sweet-,,bread ,,and ,,oyster ,,pie4 ,stew the sweet-breads till tender2 have a dish lined with a good paste2 cut the sweet-bread up in small pieces2 put some in the paste with some oysters1 pepper1 salt1 butter and the yolks of eggs boiled hard and mashed fine2 then another layer of sweet bread and oysters till your dish is full2 put on a top paste and bake2 cut a cross in the middle1 and turn it back to let the steam escape3 send hot to table4 ,have a small egg-cup in the centre of the pie1 to keep the upper crust from touching the liquor4 ,,to ,,roast ,a ,,loin ,,of ,,mutton4 ,wash it well1 and put it down in the tin kitchen1 with a little water and salt in the bottom of the kitchen2 baste and turn it well2 a loin will cook in an hour and a half3 send hot to table1 to be eaten with currant jelly4 ,,to ,,roast ,a ,,leg ,,of ,,mutton4 ,wash it well2 take off the flank2 make incisions an inch apart in it with a sharp knife2 stuff it with some onions boiled for five minutes1 and some sage leaves1 both chopped fine1 with black and cayenne pepper and salt1 and bread crumbs2 moisten the crumbs with a little melted butter2 turn and baste it frequently4 ,,to ,,stew ,,lamb ,,with ,,peas4 ,cut the lamb in pieces the size of a chop2 put them down to stew with a little water1 pepper1 salt and mace2 add some young peas2 let this cook slowly till done3 add some butter before you take it from the fire4 ,,steaks ,,of ,,mutton4 ,have your slices a quarter of an inch thick2 dip them in boiling lard1 then into grated bread seasoned with pepper and salt1 and broil on a gridiron1 first rubbing off the bars with lard1 that none may drip or cause a smell4 ,these are also very good dressed like veal cutlets4 ,,mutton ,,chops4 ,take off some of the fat and broil quickly1 turning them often2 when done1 season with pepper and salt1 but no butter4 ,,to ,,boil ,a ,,breast ,,of ,,mutton4 ,crack the joints2 boil slowly2 put a little salt in the water2 when done1 dish and pour drawn butter1 with parsley chopped fine over it4 ,,to ,,salt ,a ,,leg ,,of ,,mutton4 ,rub the leg well with salt2 let it remain two or three days2 then chip it fine1 and fry in butter like chipped beef4 ,,to ,,dress ,,mutton ,,like ,,venison4 ,rub a leg of mutton well with allspice and black pepper pounded fine2 let it remain four or five days1 when it will be fit to cook3 wash off the spices before you put it down to roast2 put into the gravy some wine and currant jelly4 ,,mutton ,,chops ,,like ,,venison4 ,sprinkle your chops with pepper1 salt and mustard2 have ready some boiling lard2 put your chops in and fry a light brown2 make a gravy and season it with wine and currant jelly2 pour the gravy over the chops1 and send hot to the table4 ,,to ,,stew ,,mutton ,,with ,,mushrooms4 ,cut some mutton about two inches square2 stew it with some mushrooms2 add a little water1 pepper1 salt1 and a small piece of butter rolled in flour2 send hot to the table4 ,,to ,,stew ,,mutton4 ,cut up in small pieces two carrots1 one turnip1 four potatoes1 and three tomatoes2 put them down to stew with a little water1 pepper and salt3 when they are nearly done cut up some mutton1 and add to the stew1 with some fried onions2 let it simmer for a few minutes3 serve up hot4 ,,to ,,boil ,a ,,leg ,,of ,,mutton4 ,scrape and wash well a leg of mutton2 put it on the fire in cold water and a little salt2 when done1 7which will be in an hour and a half or two hours according to the size17 serve with drawn butter and capers1 or pickled cucumbers cut up in small pieces4 ,,to ,,stew ,,mutton ,,like ,,venison4 ,take some pieces of tender mutton2 put it down to stew with two whole onions1 some cloves1 pepper and salt2 when half done1 add some red wine1 currant jelly and mushroom catsup4 ,,kidneys4 ,kidneys must be well washed2 boil for ten minutes2 take them from the fire2 cut them up2 season with pepper1 salt1 and dredge well with flour2 have some boiling lard2 put them in1 stirring them often2 when done1 make a gravy2 add some wine1 and pour over the kidneys4 ,,rologee4 ,take the thin piece which comes on the leg or loin of veal2 wrap up in it cloves and mace1 pepper and salt2 roll it up and tie it tight in a cloth2 boil it well2 then put it under a press2 when cold1 cut it in thin slices for tea4 ,,fondus4 ,put in a stew pan a quart of water and a piece of butter2 stir in flour to make a batter2 beat it well all the time it is on the fire2 have some grated cheese with five eggs1 beat all well2 drop with a spoon on buttered tins and bake4 ,,liver4 ,liver should not be washed3 cut in thin slices1 and fried in hot lard4 ,,to ,,roast ,a ,,pig4 ,let your pig be cleaned very well2 boil the liver2 chop it up with onion1 sage1 bread crumbs1 pepper1 salt and parsley2 moisten with a little butter2 stuff the pig well with it1 sew it up1 spit it and put it in a tin kitchen before the fire to roast4 ,put some salt and water in the tin kitchen1 with which baste the pig well2 as soon as the skin gets hard1 baste it well with lard2 turn it1 but do not baste it with the water again4 ,a pig will take from two to three hours to cook2 pour off the fat from the gravy2 season with pepper and salt2 add a little water1 if necessary1 and browned flour4 ,,to ,,roast ,,pork4 ,let the piece you intend cooking lie two hours in salt and water2 then cut the skin in squares1 set it before the fire with salt water and finely powdered sage in the bottom of the kitchen1 baste1 and turn it often4 ,,to ,,fry ,,pig',s ,,feet4 ,have your feet well cleaned2 let them lie over night in salt and water2 then put them on to boil3 when they are tender1 take out the large bones2 dredge them in flour seasoned with pepper and salt1 and fry in hot lard4 ,another way to cook pig's feet is to boil them1 and dress like terrapins4 ,a ,,pig',s ,,head4 ,clean the head well1 cut off the ears and nose1 take out the eyes2 put it down to boil with the liver2 when done1 take it up1 put the head in a dripping pan with some of the liquor2 the liver chopped up fine1 seasoned with onions1 pepper1 salt and parsley2 spread some yolk of egg over the head1 upon which sprinkle bread crumbs3 bake half an hour2 add some catsup to the gravy4 ,send hot to the table4 ,,to ,,make ,,scrapple4 ,some of the pieces that will not do for any other purpose will make scrapple4 ,boil them in plenty of water1 season with pepper and salt1 take out all the bones1 and strain the liquor2 put the liquor back in the pot and thicken with ,indian meal2 stir it till done2 turn it into bowls to cool2 cut in slices and fry4 ,send hot to the table4 ,,to ,,cure ,,beef4 ,rub the pieces well with saltpetre1 salt1 and brown sugar2 let it lie two days in a tub2 make a pickle and pour over it3 it will be sufficiently cured in eight days4 ,when wanted for summer use1 let it remain in brine between three or four weeks2 then hang it up to dry2 smoke very little4 ,,to ,,souse ,,pig',s ,,feet4 ,clean well the feet1 and let them lie in salt and water over night1 then boil till tender2 take out the large bones1 cut them down the middle2 dip them in flour and fry in hot lard1 or1 pick out all the bones2 season with pepper and salt1 and if liked1 some vinegar2 heat them for a few moments when required4 ,,to ,,cure ,,beef',s ,,tongues4 ,rub each tongue well with brown sugar and saltpetre2 have ready an earthen crock or wooden vessel2 put into it a layer of salt1 then a tongue1 then a layer of salt1 and so on till they are all in2 after they have been in three days1 remove them and put the tongues which were in the bottom of the vessel on top3 they will make their own pickle4 ,,to ,,boil ,,ham4 ,if a ham is old and hard1 it should soak over night2 if not1 wash it well1 and put it down in plenty of cold water3 the water should be well skimmed while boiling4 ,,to ,,boil ,a ,,stuffed ,,ham4 ,make incisions in the ham with a knife2 have ready some mint chopped fine1 with which fill them2 then boil for five or six hours2 trim1 but do not skin it4 ,,to ,,bake ,a ,,boiled ,,ham4 ,first1 boil till done2 then skin and trim it2 spread the yolk of egg over1 then sprinkle with finely rolled cracker1 and put in the oven for a few minutes2 or1 you may boil1 skin it1 and ornament with black pepper3 a ham will keep much better1 and will retain the juice1 if the skin is not taken off4 ,,to ,,cure ,,hams ,,and ,,shoulders4 ,cut up your hogs1 take out the chine from the neck to the tail1 cut the hams1 shoulders1 and middlings2 have some finely powdered saltpetre2 rub a tablespoonful in each ham for some minutes1 then rub it well with salt and brown sugar2 let them lie on a board some distance apart for three days1 to draw off the blood2 have a molasses barrel2 sprinkle the bottom with salt and put in your hams with the skins down2 sprinkle with salt1 and so on till you have the barrel full2 make a strong pickle that will bear an egg2 pour over them1 cover1 and let them remain in pickle for five weeks1 then hang them up with the hock down to preserve the juice4 ,the shoulders will not require to be in pickle so long2 it is not necessary to put saltpetre on the middlings2 the jowls will be ready to hang up in two weeks1 shoulders and middlings in four3 they should be smoked but three times a week till done2 if smoked too much1 they will be hard4 ,before the weather gets warm1 take them down and rub well with hickory ashes4 ,,to ,,boil ,,and ,,freeze ,,chine4 ,after the chines have been in pickle a week or ten days1 boil them and let them freeze4 ,they are considered a great delicacy4 ,,to ,,make ,,sausage ,,meat4 ,take the tender pieces of pork1 lean and fat1 one third fat and two thirds lean1 season with salt and pepper1 and those that are for immediate use are improved by putting in some sage finely pulverized1 but if kept too long1 it will have a musty taste4 ,if sausage meat is put in to skins1 laid for ten days in pickle1 then hung up and smoked a little1 they will keep all summer4 ,those that are not put into skins1 should be put into stone crocks1 and have lard run over the top to exclude the air4 ,,hog',s ,,head ,,cheese4 ,wash the heads well1 take off the ears and nose1 and remove the eyes2 boil them till tender1 and all the bones come out2 then take it up1 carefully taking out all the bones2 cut up the meat very fine3 then season with pepper and salt2 put this back again into the pot with the liquor2 let it simmer slowly for half an hour1 pour into bowls1 and set it away to cool2 cut in slices for the table4 ,,to ,,roast ,a ,,goose4 ,wash the goose well2 make a stuffing of two thirds onions and one third sage leaves1 pepper1 salt and butter2 fill the goose1 and put it down to roast in the tin kitchen with some salt and water2 baste it frequently4 ,a large goose will take an hour and a half to cook3 make a gravy with the giblets hashed2 season with pepper and salt4 ,some persons prefer the dressing made of potatoes4 ,ducks are done in the same way1 but will cook in half an hour3 to be eaten with cranberry sauce4 ,,to ,,roast ,a ,,turkey4 ,wash and clean the turkey well2 make a dressing of bread1 butter1 pepper and salt2 fill your turkey2 have some boiling water in the bottom of the tin kitchen3 when half done1 sprinkle with pepper and salt1 baste and turn it often1 make a gravy with the giblets hashed2 season with pepper and salt2 stir a little brown flour in the gravy2 send it to table in a gravy boat4 ,a large turkey will take three hours to roast4 ,,to ,,boil ,a ,,turkey4 ,wash your turkey well1 and let it lie a few minutes in salt and water2 put it on in cold water with a little rice2 skim it and let it boil slowly1 but constantly1 till done2 make a filling of bread1 butter1 pepper1 salt1 and some whole oysters1 and a few slices of lemon4 ,it is better to put the turkey in a cloth4 ,a large turkey will boil in two hours2 to be eaten with oyster or celery sauce4 ,,to ,,roast ,,chickens4 ,make a dressing1 as for turkey2 set them some distance from the fire at first1 but move them gradually closer3 they will roast in an hour3 baste them well2 make a gravy of the giblets1 some of the drippings in the bottom of the kitchen1 and some of the water the giblets were boiled in3 season with pepper and salt4 ,,to ,,fry ,,chickens4 ,wash them well and cut them up2 wipe them dry4 ,have ready some rolled crackers seasoned with pepper1 salt and parsley2 first dip the pieces in the yolk of an egg1 then in the cracker2 have ready some boiling lard2 put in and fry a light-brown2 make a gravy with cream1 parsley1 nutmeg1 pepper and salt4 ,,to ,,stew ,,chickens4 ,put the chickens down with a little water1 pepper1 salt and a little mace3 when half done1 add some cream1 butter1 rolled in flour1 and parsley cut up4 ,dish the chickens and pour the gravy over them4 ,,to ,,broil ,,chickens4 ,wash the chickens well1 cut them down the back1 and broil on a gridiron over hot coals3 when nearly done1 season with pepper and salt1 and when done1 baste them with butter4 ,,to ,,bake ,,chickens4 ,prepare1 as for boiling2 put them in a bake pan with water1 pepper and salt2 baste them well3 when nearly done1 baste them with butter and dredge with flour2 make a gravy of the giblets1 and add to the drippings4 ,,chicken ,,pie4 ,wash the chickens2 cut them up and stew them with a little water1 salt and mace2 when done1 make a paste2 put it round the sides of the dish2 then put in the chickens2 season to your taste1 with pepper1 salt and hard-boiled egg1 some butter rolled in flour2 pour in some of the liquor1 and put on the top paste2 cut a hole in the centre1 and turn back the paste to let the steam escape2 place a small cup in the middle of the pie4 ,,to ,,boil ,,chickens4 ,make a filling of bread1 butter1 pepper and salt2 put your chickens in a cloth1 and boil them till done1 which will be in an hour2 make egg sauce1 which pour over the chickens2 garnish the dish with parsley2 send some celery sauce in the gravy boat to the table4 ,,to ,,stew ,,ducks4 ,put the ducks down to stew with a little stock and some onions1 pepper and salt2 let them simmer gently till they are done1 adding a little cream and butter2 make a dressing of sage and onions1 with which fill the ducks3 set them in the oven to brown4 ,,to ,,cook ,,chickens ,,with ,,curry4 ,cut up the chickens1 wash them clean1 put them in a stew pan with a little water and salt2 keep them covered closely till they are done2 brown some onions in butter1 then put in the chickens with a little pepper and curry powder2 let the chickens brown in the butter2 when brown1 put in the liquor1 and let all stew for five minutes4 ,,to ,,cook ,,chickens ,,in ,,batter4 ,make a batter2 cut up the chickens2 stew them with a little pepper1 salt and parsley3 when nearly done1 take it up2 put it in a buttered dish2 pour the batter round1 and bake4 ,game4 ,,to ,,fry ,,rabbits4 ,skin the rabbit2 cut it up and wash it2 dip it in flour seasoned with pepper and salt2 cut up some onions1 and fry4 ,,to ,,stew ,,rabbits4 ,skin it2 cut it up1 as for frying2 put it down with a little water1 pepper1 salt and a little butter rolled in flour4 ,,wild ,,ducks4 ,when the ducks are picked1 wash them as little as possible3 roast twenty minutes4 ,some persons make a filling of bread1 butter1 pepper and salt2 but the proper way is to cook them without filling2 baste them very often and turn rapidly2 put a little water in the bottom of the oven4 ,,to ,,roast ,,woodcock ,,or ,,snipe4 ,pick them very carefully1 but do not draw them2 they will cook sufficiently in ten or fifteen minutes2 have some toast on a dish1 upon which put the birds4 ,,to ,,roast ,,pheasants4 ,roast them before a brisk fire1 turning and basting all the time with a little butter2 have some water in the bottom of the roaster3 after they have cooked five minutes1 add some salt4 ,,partridges4 ,pick them very carefully3 draw them1 and roast before a quick fire1 fifteen or twenty minutes4 ,,pigeons4 ,make a filling of bread crumbs1 pepper1 salt and parsley2 baste them well3 they will cook in twenty minutes4 ,,pepper ,,pot4 ,clean well two sets of calves' feet2 put them into a pot with three or four pounds of tripe and six quarts of water1 and some cayenne pepper2 cover them and let them boil till perfectly tender2 strain the liquid1 and cut the tripe in small pieces2 put it in the liquid with some salt1 three sliced onions1 two potatoes1 sweet marjoram1 parsley and thyme cut up fine1 and some small round dumplings made of butter and flour2 send hot to the table4 ,,to ,,make ,,noodles ,,for ,,soup4 ,beat three or four eggs1 7the yolks only7 make them into a stiff paste with flour2 roll out very thin and let it dry2 it should be made several hours before they are wanted for the soup2 when quite dry roll up1 and cut in very thin strips2 shake them apart1 and put them in the soup4 ,,to ,,make ,,croquets4 ,chop up fine any kind of cold meat1 fowl1 ham1 and pork2 mix all well together2 add salt and pepper1 and mustard to the taste1 some grated bread1 butter and catsup2 make them into cakes2 dip them in the yolk of egg1 and fry in hot lard4 ,,spanish ,,olio4 ,put into a soup kettle one pound of beef1 half a pound of mutton1 half a chicken1 salt1 pepper and a very little water2 let it stew slowly for two hours2 then put in four apples1 two pears pared and cut up1 three tomatoes1 a bunch of mint chopped1 two onions1 lima beans and any kind of vegetables you may prefer2 let them all stew slowly two or three hours longer2 send hot to the table4 ,,macaroni4 ,wash a little macaroni1 and boil in water till it is tender1 which will be in half an hour2 drain it2 butter your dish and put a layer of macaroni in1 upon which put salt1 cheese1 butter and mustard1 a little of each2 then macaroni1 and so on till the dish is full4 ,parmesan cheese is the best1 but any other kind will answer4 ,,to ,,make ,,polenta4 ,take cold chicken or meat of any kind and stew it2 when done cut it up4 ,have potatoes mashed1 which put around the sides and bottom of the dish about half an inch thick2 then put in your stew with the liquor2 season with pepper and salt2 spread some macaroni which has been boiled on the top of the dish1 with grated cheese1 butter1 pepper and salt2 bake1 and bring to table in the dish in which it is baked4 ,,chicken ,,salad4 ,one pair of chickens1 eight bunches of celery1 six eggs1 one dessert spoonful of mustard1 nearly a bottle of oil1 pepper and salt4 ,boil the chickens2 take off the skins3 cut them up in small pieces2 sprinkle them with pepper1 salt and vinegar1 and let them lie three hours2 moisten the mustard with vinegar2 then pour in the oil1 a few drops at a time1 and keep constantly stirring it2 have the eggs boiled hard2 mash them up with a little vinegar1 and then mix with the oil2 cut up your celery very fine and throw it into cold water2 when the ingredients are all ready1 mix the chicken and celery2 7after draining it7 then pour the dressing over it4 ,curl some pieces of celery by cutting it up about an inch and throwing it into cold water1 with which garnish the dish4 ,,italian ,,macaroni4 ,break the macaroni into pieces two inches long2 boil it in hot water1 with a little butter1 pepper and salt2 when done1 drain it on a napkin2 then put a layer of macaroni on the bottom of a dish2 pour over it some hot tomato sauce2 then some grated cheese1 and so on1 until the dish is full2 the cheese being on the top2 put it in the oven a few minutes1 and serve it hot4 ,,macaroni ,,with ,,cream4 ,boil half a pound of macaroni in hot water1 and when done cut it into pieces2 put it into a pan with a quarter of a pound of butter1 two ounces of grated cheese1 and half a gill of cream2 add a little pepper1 salt and mustard2 shake it over the fire until well mixed and quite hot2 dish it1 and garnish with pieces of puff paste cut in diamonds4 ,,omelette ,,with ,,cheese4 ,beat six eggs very light2 add to them two tablespoonsful of cream1 butter the size of a walnut1 a spoonful of chopped parsley1 some pepper and salt1 two ounces of grated cheese2 beat all well together1 and pour into a pan in which butter is melting2 let it cook until a light brown2 then fold up and dish for the table4 ,shake the pan while the omelet is doing4 ,,omelette ,,with ,,oysters4 ,beat six eggs separately1 very light2 add to the yolks a little mustard1 cayenne pepper and salt2 mix this with the whites2 pour it into a pan in which butter is melting1 and cook till a light brown4 ,before folding1 have a few nicely scolloped oysters and lay between2 shake the pan about till the omelet is done4 ,,egg ,,toast4 ,toast four slices of bread1 a light brown2 butter them well1 and sprinkle on a little salt4 ,poach four eggs in muffin rings to retain their shape2 place one on each slice of toast1 and send to the table4 ,,croquettes ,,of ,,sweet-,,breads4 ,take six sweet-breads1 and after being well washed stew them until done2 when cold cut them into small pieces2 season with pepper1 salt1 a grated nutmeg1 and a little mushroom catsup2 stir them over the fire a few minutes2 then spread them on a dish to cool2 the croquettes must then be shaped2 rolled in egg and bread crumbs1 and fried in lard4 ,,to ,,boil ,,eggs4 ,boiling eggs depends upon the person for whom you cook4 ,two minutes and a half will boil to suit most persons3 if you want them very soft1 two minutes will answer4 ,if hard1 they will take ten minutes4 ,,to ,,fry ,,eggs4 ,have the lard hot1 but not boiling2 put in the eggs one at a time2 when done1 send hot to table4 ,,to ,,poach ,,eggs4 ,have ready a pan of boiling water with muffin rings1 into which put the eggs1 one in each ring2 let them remain on the fire till the whites are firm4 ,,scrambled ,,eggs4 ,beat the eggs with pepper1 salt1 parsley and chives2 have some butter in a saucepan2 as soon as it has melted put in the eggs2 stir till they are done4 ,,omelet ,,souffle4 ,beat the eggs separately till very light2 then mix them3 add sugar and lemon peel to your taste2 have some melted butter in a pan2 pour in the eggs2 and when baked1 sift some powdered sugar over it and send it hot to the table4 ,,omelet4 ,separate five eggs2 beat them very light2 season the yolks with pepper1 salt and parsley2 have some butter hot in a pan2 put in the omelet2 stir the whites in just before you put it in the pan2 you can put in ham1 oysters1 onions1 chives1 or any thing you prefer4 ,keep the pan moving till the omelet is done2 a little cream is an improvement4 ,vegetables4 ,,to ,,dress ,,salad4 ,the lettuce should be gathered early in the morning2 pick and wash it well2 let it lie in water till required3 then drain the water from it4 ,have eggs boiled hard1 oil1 mustard1 pepper and salt1 according to taste4 ,ornament with slices of hard-boiled eggs4 ,,cauliflower4 ,get those that are hard and white2 cut off the stalk2 take off the outside leaves2 put it down to boil in hot water1 with a little salt3 a large one will take half an hour4 ,do not let it boil too much3 eat with drawn butter4 ,,parsnips4 ,scrape and wash them3 cover them with water1 and let them boil till tender1 which will be from one to two hours3 send to table with butter1 pepper and salt1 or fry them brown4 ,,carrots4 ,let them be scraped and washed2 boil them2 try them with a fork2 if they are tender1 they are done2 dress with drawn butter4 ,,turnips4 ,pare1 wash and cut up2 put them on to boil2 when done1 take them up2 mash them in a tin pan3 season with pepper1 salt1 and butter2 send hot to table4 ,,salsify ,,or ,,oyster ,,plant4 ,wash and scrape them well2 put them down to boil2 when soft1 mash and season with pepper and salt3 make a batter of milk1 flour and egg4 ,mix all well together2 drop them the size of oysters with a tablespoon1 and fry them a light brown4 ,,to ,,boil ,,potatoes4 ,have the water boiling4 ,put in the potatoes2 let them boil till nearly done1 then pour off the water and throw in some salt2 uncover the saucepan and set them on the back part of the stove4 ,if the potatoes are boiled fast1 the skin will crack before they are done4 ,for mashed potatoes1 pare them before you boil them2 when done1 mash them with a small piece of butter1 a cup of cream1 and a little salt4 ,another way to boil old potatoes is to pare them around the middle1 before you boil them1 and throw in a little salt4 ,when potatoes are young1 scrape and boil them2 when done1 pour off the water and dress them with a little cream1 butter1 pepper and salt4 ,,to ,,fry ,,potatoes4 ,pare large potatoes2 cut them lengthwise3 cut them into four pieces1 of about a quarter of an inch thick4 ,have some butter boiling hot into which put the potatoes2 keep turning them till they are done4 ,sprinkle a little salt on them before sending them to table4 ,,to ,,stew ,,potatoes4 ,slice the potatoes and put them down to boil1 with just enough water to cover them2 when nearly done1 pour off the water1 and add milk and a lump of butter rolled in flour1 parsley and salt4 ,,mashed ,,potatoes4 ,you can make mashed potatoes into any shape you wish them4 ,touch them over with the yolk of egg1 and put them in an oven to brown4 ,,to ,,roast ,,potatoes4 ,large potatoes will roast in an hour4 ,do not put them too near the fire1 or they will burn before they are cooked4 ,sweet potatoes1 if they are large1 will take an hour and a half to roast4 ,,to ,,fry ,,sweet ,,potatoes4 ,parboil them1 then peel2 cut them in slices1 and fry in butter3 send them hot to table4 ,,to ,,boil ,,sweet ,,potatoes4 ,have them as nearly of a size as possible4 ,put them in boiling water2 as soon as they are done1 7which will depend upon the size17 pour off the water2 then lay them on the back part of the stove1 where they will dry1 but not burn4 ,some persons parboil them1 cut them in two1 and broil them over a gridiron4 ,,spinach4 ,take great care in picking it2 wash it well1 and put it in a steamer with a little salt4 ,it will cook in twenty minutes4 ,have some toast on a dish2 put your spinach on the toast1 and some poached eggs on the top4 ,,to ,,boil ,,greens4 ,cabbage sprouts are better boiled with a piece of pork or bacon4 ,eat with hard-boiled eggs1 and if cooked without the meat1 have drawn butter or vinegar4 ,,lima ,,beans4 ,lima beans will require about three quarters of an hour to boil4 ,put them on in cold water2 when done1 drain them3 season with pepper1 salt and butter4 ,,string ,,beans4 ,string and cut them down the middle2 put them down in as little water as you can cook them in1 without burning them3 do not strain off the water1 but let them cook till nearly all the water has evaporated3 season with butter1 pepper and salt1 and send to table4 ,,peas4 ,shell and wash the peas4 ,cook them just as the beans4 ,this is the best way to cook peas and beans2 or you can boil them in the common way1 and drain off the water3 season with butter1 pepper and salt4 ,,asparagus4 ,scrape and wash the asparagus2 tie it up in bunches2 and put it on to boil in water in which there is some salt2 it requires about fifteen minutes to boil it1 and it must not remain in the water after it is done4 ,have some bread nicely toasted1 on which place it1 and pour over drawn butter4 ,a better way is to cook it in just as little water as possible2 do not pour off the water1 but let it evaporate as much as possible2 then season with butter1 pepper and salt1 and send to table with the liquor around it4 ,this is the ,german manner of cooking beans1 peas1 and asparagus4 ,,to ,,fricasee ,,corn4 ,have young corn cut from the cob4 ,save the juice2 put it down to stew with pepper1 salt1 and a little cream2 roll a lump of butter in flour1 and stir in4 ,if the corn is young1 it will cook in twenty minutes4 ,corn will boil in half an hour2 put it in boiling water1 and take it up as soon as done4 ,,to ,,keep ,,corn ,,for ,,winter4 ,get the corn when young4 ,boil it ten minutes2 a longer time would injure it2 cut it from the cob2 spread it on dishes1 and put it in the oven after the bread comes out2 be careful the oven is not too hot2 if it is1 the corn will be spoiled4 ,if not dry enough1 put it in the sun for a few days1 stirring it frequently4 ,when perfectly dry1 tie it up in bags and keep it in a dry place4 ,when you cook it1 wash it well3 put it down with a little water1 butter1 pepper and salt4 ,it will require much longer to cook than it does in summer4 ,,hominy4 ,wash it well1 and soak it over night in the water you intend to boil it in2 put it on early in the morning with a few beans and a piece of salt pork4 ,let it boil slowly for three hours or more1 if not soft4 ,,to ,,fry ,,hominy4 ,after your hominy is boiled and cold1 mash and season with pepper and salt2 have some lard hot in a pan1 into which put your hominy4 ,cover it for five minutes1 then stir it well1 and cover again1 and let it fry a light brown4 ,fried hominy is very good for breakfast4 ,,to ,,fry ,,egg ,,plant4 ,pare and let them lie ten or fifteen minutes in salt and water1 to take away the bitter taste2 wipe them perfectly dry2 have ready cracker rolled fine1 and seasoned with pepper and salt2 dip each piece in the yolk of an egg beaten1 then in the rolled cracker1 and fry in hot lard4 ,,to ,,stew ,,egg ,,plant4 ,cut in half with the skin on1 then soak in vinegar to extract the bitter taste1 say half an hour1 then boil till quite tender2 scrape out the pulp and fill them with bread crumbs1 butter1 cayenne pepper and salt2 lay them open in your bake pan with a little water in the bottom1 put them in the oven and baste them often so that they will not be dry2 rub a little flour and butter together for the gravy4 ,,another ,,way4 ,prepare as above1 and mix with pepper1 salt1 butter1 and bread crumbs2 fry in sweet oil4 ,,to ,,stew ,,tomatoes4 ,take off the skins by pouring boiling water over them2 then stew them with butter1 pepper and salt2 put in a little soda to correct the acidity2 pour in some cream1 and stew for a few minutes longer4 ,some persons prefer them without cream1 and then it is not necessary to use the soda4 ,,another ,,way4 ,wash and boil your tomatoes whole2 then pass them through a hair sieve2 season with butter1 pepper and salt2 let them stew some twenty minutes1 and serve4 ,or dress them with sugar and a little wine4 ,,to ,,broil ,,tomatoes4 ,wash some large ripe tomatoes3 wipe them dry2 put them on a gridiron over hot coals to broil2 when they are hot through1 they are done2 send them hot to table3 to be eaten with butter1 pepper and salt4 ,,to ,,bake ,,tomatoes4 ,have some large ripe tomatoes2 wash and peel them2 cut them up in a dish--have ready bread1 butter1 pepper and salt2 put a layer of tomatoes1 then the bread crumbs1 butter1 pepper and salt1 and so on1 till your dish is full2 bake1 and send them to table in the dish in which they were baked4 ,,another ,,way4 ,take some large tomatoes2 peel them1 cut the top off1 and take out some of the seeds2 have ready some mushrooms chopped fine to fill them2 season with butter1 pepper and salt2 then put them in a pan1 and bake them2 serve up hot4 ,,another ,,way4 ,peel your tomatoes2 slice them and put down to stew2 season with some onions cut fine1 bread crumbs1 butter1 pepper and salt2 they will be sufficiently done in twenty minutes4 ,some persons prefer a little flour rolled in butter4 ,,to ,,boil ,,corn4 ,take off carefully all the silk and all the husks4 ,put the corn in boiling water3 if young and tender1 it will boil in half an hour4 ,some persons serve it up in a napkin on the dish1 but if it is sufficiently cooked1 and can be served hot1 it is better not to be steamed in a napkin4 ,,tomatoes ,,and ,,ochras4 ,take some tomatoes2 skin and cut them up with equal quantities of ochras2 season with pepper1 salt and butter2 stew them till tender2 which will be nearly an hour4 ,ochras may be stewed alone1 seasoned with butter1 pepper and salt3 add very little water when you put them down4 ,,eggs ,,and ,,tomatoes4 ,skin some tomatoes2 slice and fry them with butter1 pepper and salt2 cut up two onions1 and put in with four eggs2 stir all well together1 and send hot to table4 ,,to ,,dry ,,ochras ,,for ,,winter4 ,get the young ochras2 slice and string them2 hang them up to dry2 when dry1 put them away for soup in winter4 ,,cucumbers4 ,gather them fresh4 ,pare1 slice and lay them in salt and water2 just before dinner1 pour off the water2 season with pepper1 salt1 vinegar and onions4 ,,squashes4 ,squashes should be young and tender2 try them with a fork2 if they are old1 do not use them4 ,peel them and take out the seed2 cut them in pieces and boil till tender2 when done1 pass them through a cullender4 ,stew with butter1 pepper1 salt and a little cream2 send them hot to table4 ,,to ,,boil ,,beets4 ,the early turnip beet is best in summer3 wash them1 but do not cut the tops too close1 as they are much sweeter with some of the tops boiled on them4 ,they will boil in three quarters of an hour2 when done1 take them up1 put them in cold water for a moment1 so that the skin will easily peel off4 ,slice them1 and season with pepper1 salt and butter4 ,old1 or winter beets1 will take much longer4 ,they will take from two to three hours to boil4 ,it is better to put them to soak over night1 if they are very solid3 cut them in slices1 and pour vinegar over them4 ,,to ,,cook ,,onions4 ,the small white onions are preferred4 ,peel them1 and put them down in a little water and salt2 when nearly done1 pour off the water1 and add milk and a little flour mixed with butter4 ,,to ,,keep ,,vegetables ,,for ,,winter4 ,salsify1 parsnips1 beets1 and carrots should be gathered in the early part of ,november4 ,those you want to use during the winter should be put in boxes1 and covered with sand4 ,celery should be put in a box with the roots down1 covered with sand4 ,some gardeners keep it in the ground all winter1 and dig it as they wish it1 for use4 ,,to ,,stew ,,mushrooms4 ,wash and peel the mushrooms2 put them down in a stew pan with a little water1 pepper1 salt and butter2 let them stew slowly for ten or fifteen minutes2 then take them up4 ,they are very good broiled4 ,,hot ,,or ,,cold ,,slaw4 ,the hard white cabbage is the best for slaw4 ,wash it well1 and cut it fine2 have some butter boiling hot2 put in the slaw and keep stirring till it is shrivelled3 then beat up some vinegar and the yolk of an egg3 season with pepper and salt2 pour this in the pan over the slaw1 and stir in till quite hot3 send to table either hot or cold1 as preferred4 ,,cold ,,slaw4 ,cut fine some hard cabbage2 dress with hard-boiled eggs1 oil1 vinegar1 mustard1 pepper and salt4 ,,to ,,boil ,,cabbage4 ,wash your cabbage well2 cut it in two1 and boil till tender in salt and water4 ,some persons prefer it boiled with a piece of pork or bacon4 ,if it is boiled with bacon1 the pot should be well skimmed before the cabbage goes in4 ,,brocoli4 ,pick and wash it well2 tie it up in bunches and boil it2 when done1 drain it and serve it up with drawn butter4 ,put a little salt in the water when nearly boiled4 ,,sea ,,kale4 ,sea kale is cooked in the same way as brocoli4 ,,butter4 ,in winter the pans should be scalded before the milk is strained into them2 in summer the pans and strainer should be rinsed with cold water4 ,do not cover the milk until it is perfectly cold2 a stone crock is the best for keeping the cream in1 and it should be stirred two or three times a day2 if the cream is not stirred1 the butter will have a bad taste2 do not let your milk stand too long1 or this will make the butter taste very unpleasant4 ,be particular to put cold water in your churn the night before you wish to use it2 pour it out in the morning1 and rinse it again2 before the butter comes1 or while it is gathering1 take off the lid of the churn2 have your butter-bowl scalded and cooled2 work the milk out well1 but do not put in any water2 add salt to your taste4 ,everything connected with milk or butter should be kept very carefully clean4 ,,to ,,keep ,,butter4 ,butter1 to keep1 should be well worked2 pack it in stone jars1 and tie it up tight1 and set it in a cool place4 ,,to ,,keep ,,eggs4 ,get eggs as fresh as possible2 put a layer of salt in a jar2 then put in some eggs1 the small end down1 then another layer of salt1 then the eggs2 be careful not to let the eggs touch each other2 set them in a dry cool place1 and they will keep all winter4 ,,to ,,make ,,coffee4 ,coffee should be roasted with great care1 to a dark brown colour1 stirring it all the time it is on the fire1 with a long-handled iron spoon2 when it is done1 put it in a stone jar1 and cover it up4 ,freshly roasted coffee is much the best2 grind it into a bowl1 beat it up with part of the white of an egg1 and cold water2 put it into the tin coffee-pot1 and pour on it boiling water1 out of a tea-kettle1 stirring it all the while2 set it on the fire1 and let it boil fifteen minutes2 stir it frequently from the sides of the pot2 when it is done1 set it a moment on the hearth1 and it will settle2 do not pour into it either cold or warm water1 or coffee1 to settle it3 this spoils the coffee4 ,pour it into your silver or china coffee pot1 and send to table4 ,,to ,,make ,,tea4 ,black tea should be boiled fifteen or twenty minutes4 ,green tea should not boil3 but have boiling water poured on about five minutes before it comes to table4 ,,to ,,make ,,chocolate4 ,have a quart of good milk boiling2 grate a piece of chocolate three inches square2 mix it with a little cold milk2 then stir it gradually into the milk on the fire4 ,if preferred thinner1 use less chocolate4 ,it should boil at least half an hour4 ,,yeast4 ,pare six good-sized potatoes2 put them on to boil with three pints of water and a handful of hops2 pour the water through a sieve on a pint of flour2 stir it until perfectly smooth2 mash your potatoes through a cullender into the yeast2 stir all well together1 and let it stand till nearly cold2 then stir into it a pint bowl half full of dry yeast1 dissolved in water2 put the water on the dry yeast as soon as you mix your flour and potatoes1 and when it has sufficiently cooled1 your yeast will be ready to go in4 ,set it in a warm place to rise4 ,when it is light enough1 keep it in a cool place2 cover it close4 ,yeast should be made the day before you bake2 then it is good and fresh4 ,,to ,,make ,,dry ,,yeast4 ,make as directed above4 ,when perfectly light1 stir in corn meal till it is quite dry2 spread it on dishes to dry4 ,be careful not to let it be in the sun1 as this would sour it4 ,when dry1 put it in a bag1 in a dry1 cool place4 ,in summer time1 when the flies are numerous1 spread a thin piece of gauze over to keep them off when it is drying4 ,,bread4 ,sift the flour2 put it in an earthen vessel2 the quantity of flour you take will depend upon the number of loaves you want4 ,four loaves of bread will require two quarts of water2 pour the water1 which may be as warm as milk just from the cow1 upon the flour1 enough to make a thick batter2 put in two tablespoonsful of salt1 and a pint of home-made yeast2 do not beat it after the yeast goes in4 ,set it in a warm place to rise2 when it is light1 work it very well with flour4 ,the more you knead it1 the better4 ,if the flour is running1 the bread will require to be made stiffer than when it is superfine flour4 ,let it rise again1 covering it1 and set it in a warm place4 ,when it is broken on top1 make it into loaves1 with as little flour as possible4 ,put each loaf into a basket3 cover it over1 and set it to rise again4 ,when quite light1 bake it in a brick oven1 from three quarters to one hour4 ,,to ,,bake ,,in ,a ,,brick ,,oven4 ,a brick oven will require one hour to heat4 ,the wood should be split fine2 make a little fire at first1 then add more wood2 when the oven is white at the top1 it is sufficiently hot4 ,spread the coals over the bottom of the oven1 and let them remain a quarter of an hour4 ,rusk or biscuit1 if they are very light1 will bake in from ten to fifteen minutes4 ,bread requires one hour4 ,,philadelphia ,,bunns4 ,one pound of flour1 and a half pound of sugar1 one pint of milk1 with one teaspoonful of soda1 a few currants1 and half a pound of butter1 a tea-cup full of yeast4 ,mix all well1 and let it rise2 when well risen1 put in six eggs1 beaten separately3 pour it in the pans1 and let it rise again2 then bake4 ,,bread ,,rolls4 ,when your bread is very light1 take a piece of dough1 into which rub a small piece of butter2 make them into rolls a quarter of an inch thick3 let them rise1 and bake4 ,,diet ,,bread4 ,rub into a pound of flour1 one tablespoonful of butter1 and a teaspoonful of salt3 work it very well1 or beat it2 roll very thin3 stick with a fork1 and bake4 ,,mush ,,rolls4 ,have a pint of corn mush2 when a little warm1 add a little salt and flour1 enough to make a dough2 add a tea-cup full of yeast2 let it rise1 and when quite light1 make into rolls2 let them rise again1 and bake4 ,you can put a little butter with them1 if you prefer3 but they are very palatable without4 ,,risen ,,muffins4 ,warm a quart of milk1 into which put a quarter pound of butter1 enough flour to make a batter1 two eggs1 well beaten1 and a cup of yeast1 a little salt2 when quite light1 bake in rings4 ,do not beat them after the yeast is in3 they will be light enough in three hours4 ,,soda ,,cakes1 ,,very ,,superior4 ,sift into three pints of flour1 three teaspoonsful of cream of tartar2 rub one quarter of a pound of butter in the flour2 dissolve one teaspoonful of soda in as much milk as will make a dough1 thick enough to roll out2 then take a large spoonful1 sift flour on the board1 roll out and bake3 do not touch them with the hands4 ,,philadelphia ,,milk ,,biscuit4 ,rub half a pound of butter in three pounds of flour1 a teaspoonful of salt2 warm the milk and pour on enough to make a thick batter2 beat it well1 then add a cup of good yeast4 ,do not beat it after the yeast goes in2 let it rise2 when quite light mix in flour1 enough to make it out1 but as little as possible3 roll it out and cut into cakes with a small tumbler3 let them rise again1 and bake as soon as light4 ,,twist ,,rolls4 ,twist rolls are made in the same way1 only make in small twists or rings1 and bake4 ,,light ,,biscuit4 ,have a quart of milk a little warm1 into which put two spoonsful of butter2 pour this on flour1 enough to make a dough2 add a tea-cup full of yeast1 and a little salt2 let it rise three hours1 when roll into cakes3 put them in pans3 let them rise again1 and bake4 ,,tea ,,biscuit4 ,warm a pint of good milk1 into which put a piece of butter1 the size of an egg2 pour this on some flour1 with a little salt and a tea-cup full of yeast4 ,when quite light1 knead it well2 roll out and bake in pans4 ,when done1 pull them open and butter them4 ,,german ,,cakes4 ,cut up into a pound of flour1 lard the size of an egg1 and a little salt2 milk sufficient to make a dough2 roll out very thin1 and bake4 ,these cakes can be fried in lard1 in round cakes1 and are then called snow-balls4 ,,maryland ,,biscuit4 ,cut up a quarter of a pound of lard and butter1 into two pounds of flour2 add a little salt and water enough to make a stiff dough2 beat very light with an axe1 till it will break off short3 stick with a fork1 and bake in a quick oven4 ,to be made up in small cakes4 ,,buckwheat ,,cakes4 ,in a quart of buckwheat meal1 put a cup of ,indian or wheat flour1 whichever is preferred4 ,make this into a batter1 with water1 a little warm1 a cup of yeast and a little salt4 ,set it to rise1 and when quite light1 pour it on the griddle4 ,it is better to set them to rise in a pitcher1 as stirring the batter spoils them4 ,,flannel ,,cakes4 ,make a batter of a pint of milk1 sufficiently warm to melt in it a piece of butter the size of an egg1 two eggs1 a little salt and flour2 put in a cup of yeast1 and set it to rise three hours3 bake on the griddle4 ,if you wish them quick1 make them of soda and cream of tartar1 one third soda1 and two thirds cream of tartar1 or yeast powder4 ,,sally ,,lunn4 ,take a pint of milk and water mixed2 warm it1 and melt a small piece of butter in it4 ,put in flour enough to make a stiff batter4 ,two eggs and a cup of good yeast1 a little salt1 but no sugar4 ,set it in a warm place to rise4 ,send to table whole4 ,this quantity will take near an hour to bake3 do not beat it after the yeast goes in4 ,,potato ,,bread ,,or ,,rolls4 ,take some mealy potatoes1 mash them fine in some flour1 a small piece of butter1 a little salt and some yeast2 when light1 roll out in cakes3 put them in pans1 and set them away to rise1 and when light1 bake4 ,,mush ,,muffins4 ,take a pint of corn mush1 and when milk warm1 put in a lump of butter1 a little milk1 two eggs1 and flour enough to make a batter2 add a little salt and one cup full of yeast4 ,set to rise for three hours3 bake in rings4 ,,rice ,,muffins4 ,take a cup full of boiled rice1 and a piece of butter1 the size of an egg2 pour upon this a quart of boiling milk2 add a little salt and two eggs well beaten2 when cool1 a tea-cup full of yeast and flour1 enough to make a stiff batter3 when light1 bake in rings4 ,,quick ,,muffins4 ,one and a half pints of milk to a quart of flour1 an even tablespoonful of butter1 two eggs2 sift with the flour two teaspoonsful of cream of tartar1 and dissolve with a little milk and a teaspoon three quarters full of soda3 bake immediately4 ,,quick ,,waffles4 ,quick waffles are made with sour cream4 ,to one quart of sour cream add flour enough to make a batter1 two eggs well beaten1 a small piece of butter1 and one teaspoonful of soda2 just before baking1 a little salt2 bake immediately3 a little boiled rice will be a great improvement4 ,,remarks ,,on ,,making ,,indian ,,bread4 ,it is better in making ,indian bread to pour the liquid1 either water or milk1 boiling hot on the ,indian meal4 ,indian takes more salt than wheat4 ,,to ,,make ,,mush4 ,have a pot of boiling water4 ,stir in gradually corn meal to make it thick4 ,salt it to your taste3 let it boil one hour4 ,when it is cold1 slice it and fry it a light brown3 send to table hot4 ,,corn ,,batter ,,cakes4 ,pour boiling milk on meal1 enough to make a batter2 add a little salt and two eggs4 ,the eggs will prevent them breaking when they are turned3 send hot to table4 ,if this batter is made thick and baked in a pan1 it is called pone4 ,,journey ,,cake4 ,mix well some corn meal with water1 and a little salt4 ,have ready the middle board of a flour barrel-head2 wet the board1 upon which put the dough with a large spoon2 smooth it over2 bake before the fire2 when baked brown1 turn the other side4 ,send hot to table4 ,,lightened ,,pone4 ,pour either milk or water boiling hot on a pint of corn meal2 add salt1 and1 when it is cool1 some yeast and two eggs2 when it is light1 it will open at top3 bake in pans an inch thick4 ,,indian ,,breakfast ,,cakes4 ,upon one quart of corn meal1 pour one quart of boiling milk1 with a small piece of butter1 a spoonful of salt1 a spoonful of cream of tartar1 and a half one of soda sifted with the meal2 when well mixed drop them into a pan1 and bake in an oven3 these cakes must be rough on top4 ,,potato ,,cakes4 ,boil ten mealy potatoes1 put to them a piece of butter the size of an egg1 some salt and flour1 enough to roll them out2 bake them in cakes1 on the griddle3 send hot to table4 ,,to ,,make ,,puff ,,paste4 ,take one pound and a half of flour2 sift half of it into a tin pan4 ,the remainder keep for rolling out the paste2 take a pound of butter which has been washed and well worked the night before1 and kept in a cold place4 ,cut up half of it with two knives into the flour1 then mix it with a tumbler of ice water4 ,then roll it out very thin1 and spread on it in small thin pieces a quarter of a pound of butter1 and sift flour over it4 ,cut it in strips1 about four inches wide1 and six long2 lay one upon another till they are all on2 then roll again1 and put the remaining quarter of butter on as before2 roll and cut it in strips1 and those strips in squares1 and lay one upon another4 ,when you make the pie do not take one of the strips1 but cut it down1 so as to have as many layers as possible in each pie4 ,always use the knives3 never touch the paste with the hand4 ,,another ,,very ,,superior ,,puff ,,paste4 ,one pound and a quarter of flour1 and one of butter4 ,the butter should be divided into four parts1 and the salt well washed out of it in three different waters1 the night before1 and set in a cold place to become hard1 the harder the better4 ,weigh a pound and a quarter of flour2 sift half a pound of the flour into a tin pan1 7such a pan as should be always kept for making pastry17 keep the rest of the flour in the sieve4 ,cut up in the pan with the half pound of flour1 a quarter of a pound of butter with two knives4 7,the hands should never touch the pastry47 ,then pour slowly into the pan half a pint of ice water2 mixing it with the knives4 ,sift some of the flour on your board1 and roll it out very thin1 with a floured rolling pin2 sufficient flour must be used to prevent it sticking to the board2 put over the paste in small pieces as regularly as possible1 one quarter of butter2 then sift flour over and cut it in strips about three inches wide2 then cut across as many times1 placing one piece upon another till it makes quite a high mound4 ,flour it and roll it out again as thin as possible4 ,then put on in very small pieces the third quarter of butter1 and proceed as above1 with the last quarter2 roll out very thin1 cutting it as before4 ,the flour is now all rolled in except half of a pound1 reserved for rolling out the paste when making up4 ,it should be made in a cold place1 and near an open window4 ,when you make up your pies cut a piece from top to bottom of the pile1 and roll out thin4 ,the fire should be under pastry to make it puff up4 ,there is nothing better for baking pastry than a ten plate stove4 ,,very ,,superior ,,mince ,,pies4 ,take a fresh tongue and some of the neck1 four pounds in all2 two pounds of suet1 four pounds of raisins1 two of currants1 two of citron1 six pounds of sugar1 one quart of brandy1 one of ,madeira wine1 and half a peck of apples4 ,cinnamon1 nutmeg1 cloves1 and very little salt4 ,,currant ,,pies4 ,pick and scald your currants2 let them stand a few minutes1 then pour off the water4 ,some prefer them stewed4 ,sugar to your taste4 ,gooseberries are prepared in the same way4 ,,rhubarb ,,pie4 ,take off the skin2 cut in small pieces2 sugar them and put them in the paste1 and bake4 ,some prefer them stewed4 ,,blackberry ,,pie4 ,wash your blackberries2 put them in the paste1 with sugar to your taste3 bake1 and send hot to table4 ,these pies are not good1 if they stand long after being baked4 ,,peach ,,pies4 ,pare your peaches2 cut them in slices2 put them in your paste with sugar and a little water1 and bake slowly4 ,,florendines4 ,boil a quart of milk2 stir into it four tablespoonsful of rice flour2 let it boil ten minutes1 then add a tea-cup full of powdered loaf sugar1 grated nutmeg1 a gill of cream1 and five eggs beaten very light4 ,make a puff paste1 and bake4 ,,cream ,,pudding4 ,to one cup of cream1 add two tablespoonsful of rice flour1 and two eggs2 a few currants1 sugar1 and rose water1 to your taste3 bake in paste4 ,,indian ,,pudding4 ,pour one quart of boiling milk over a half pint of corn meal2 add two tablespoonsful of butter1 and four of molasses2 beat four eggs very light2 and1 when perfectly cool1 add them1 with a glass of brandy1 and mace and nutmeg3 bake1 and send to table hot with wine sauce4 ,,rice ,,pudding4 ,take half a pint of rice2 wash it well2 put it on to boil with very little water1 and let it boil dry2 then stir in a piece of butter the size of a goose egg2 a grated nutmeg1 a tea-cup full of loaf sugar1 a quart of milk1 and two eggs well beaten3 pour it into a pudding dish1 and bake4 ,,cocoanut ,,pudding4 ,grate one cocoanut2 pour the milk on some sugar1 then boil it1 and throw in the cocoanut2 let it come to a boil again4 ,when cold1 add four eggs well beaten3 bake in puff paste4 ,,bread ,,pudding4 ,take the inside of a stale loaf of baker's bread2 pour over it one quart of boiling milk2 when perfectly cold1 add five eggs well beaten1 one cup full of sugar1 a small piece of butter1 a little brandy1 mace1 and nutmeg3 bake in buttered pans4 ,a few raisins would be an improvement4 ,,poor ,,man',s ,,pudding4 ,have a pan well buttered2 on which put a layer of bread crumbs2 then a layer of apples1 pared and sliced1 and some sugar and cinnamon2 then bread and butter2 then apples1 sugar and cinnamon1 till your dish is full4 ,the apples should be juicy3 bake1 and eat1 with wine sauce4 ,,sago ,,pudding4 ,wash a tea-cup full of sago well1 in two waters2 then pour over it one quart of boiling milk2 a small piece of butter4 ,set it on the stove to simmer1 slowly1 for a few moments2 then take it off4 ,beat four eggs very light2 add sugar and rose water1 to your taste3 bake in a crust1 or in a buttered dish4 ,,tapioca ,,pudding4 ,wash well the tapioca2 one cup to a quart of milk2 put it on the stove2 let it boil till soft2 stir in while hot a little butter2 let it get cold2 beat three eggs very light3 season to your taste1 with sugar and lemon peel3 bake in a paste4 ,,arrow ,,root ,,pudding4 ,boil one quart of milk2 dissolve one tablespoonful of arrowroot2 and when the milk boils1 stir it in as you would starch4 ,let it cool1 and then mix a half pound of butter1 and the same of sugar2 add six eggs beaten very light2 the rind of a lemon grated1 and some grated nutmeg2 put a paste in your dish1 and bake3 this quantity will make four puddings4 ,,orange ,,pudding4 ,orange pudding is made like lemon pudding3 using the oranges instead of the lemons4 ,,jersey ,,rice ,,pudding4 ,wash well half a tea-cup full of rice2 put it in a bake pan with two quarts of milk2 sugar and cinnamon to your taste3 bake in a slow oven till it is as thick as custard4 ,,sponge ,,cake ,,pudding4 ,make a sponge cake batter4 ,boil it in a pyramid form4 ,make a sauce of the white of egg and loaf sugar beaten up together4 ,pour over the pyramid4 ,,munsey ,,pudding4 ,take half a loaf of bread crumbled fine2 a cup full of suet chopped fine2 some pippin apples cut in thin slices4 ,have a tin pan well buttered2 put the bread around it2 then put in alternately the apples1 bread and suet1 with some sugar and nutmeg2 to be baked1 and eaten with wine sauce4 ,,peach ,,pudding4 ,one quart of dried peaches4 ,wash them well in four waters2 then pour three pints of boiling milk on one quart of bread crumbs1 made fine2 five large tablespoonsful of flour1 three spoonsful of cinnamon1 one wine-glass full of brandy1 half a pound of suet1 two tablespoonsful of brown sugar1 eight or nine eggs beaten separately3 boil three hours1 and eat with wine sauce4 ,,plum ,,pudding4 ,take the crumbs of a five cent loaf of bread2 one quart of rich milk boiled and poured over the bread while hot1 one quarter of a pound of suet cut fine1 two pounds of raisins stoned1 half a pound of currants washed and dried1 one quarter of citron cut in thin slices1 six eggs beaten very light1 one tablespoonful of flour4 ,mix these ingredients1 and boil1 or bake slowly4 ,make a rich sauce1 half wine and half brandy4 ,,sweet ,,potato ,,pudding4 ,boil one pound of sweet potatoes till half done2 then skin and grate them2 add half of a pound of butter1 the same of powdered sugar1 beaten to a cream2 add six eggs well beaten1 a grated nutmeg1 and lemon peel with a glass of brandy2 bake in a paste1 and when the pudding is done1 sprinkle the top with sugar1 and cover with bits of citron4 ,irish potato pudding is made in the same way4 ,a little cream is an improvement to the ,irish potato pudding4 ,,pumpkin ,,pudding4 ,stew a fine sweet pumpkin till soft and dry2 rub it through a sieve2 add half a pound of butter beaten to a cream1 with half a pound of sugar1 half a pint of new milk1 and a wine-glass full of brandy1 some cinnamon1 and nutmeg1 six eggs beaten very light3 put in a paste1 and bake4 ,,lemon ,,pudding4 ,one pound of butter2 the same of sugar beaten to a cream2 ten eggs beaten to a froth1 one wine-glass full of brandy and rose water mixed2 the rind of one lemon and the juice2 add one tablespoonful of grated cracker1 or ,indian meal3 bake in a paste4 ,,lemon ,,pudding ,,another ,,way4 ,one cup full of sugar1 one egg1 the rind and juice of one lemon4 ,this will make one pudding3 or mix with a little rice flour1 and make two with two eggs4 ,a ,,fancy ,,dish4 ,get some small-sized oranges2 take out all the pulp very carefully1 by cutting a round piece out of the top2 scrape out the pulp with a spoon4 ,make a jelly with the juice of the oranges2 wash and wipe dry the skins of the oranges4 ,have some blanc-mange of ,irish moss3 fill half of the oranges with the blanc-mange1 and the rest with the jelly2 let it get perfectly cold1 then cut them in halves or quarters1 just as you fancy2 pile them in a dish1 and ornament with orange or any kind of long leaves4 ,,merang ,,aux ,,pomme ,,in ,,paste4 ,have a good under crust2 cover with stewed apples seasoned with lemon peel2 make an icing as for cake2 spread thick over the apples3 put it in the oven for a few moments4 ,,merang ,,aux ,,pomme ,,with ,,cream4 ,have some good cooking apples2 pare1 core1 and stew them slowly till they are tender2 then take them out1 and fill the centre with any kind of marmalade4 ,arrange them in any fanciful manner you may prefer4 ,have some apples stewed and mashed fine2 fill all the uneven spaces2 cover this with icing1 and decorate with blanched almonds1 or macaroon4 ,set it in a moderate oven for a few minutes3 to be eaten with cream1 when perfectly cold4 ,,sponge ,,cake ,,custard4 ,grate some stale sponge cake2 upon which put some thin slices4 ,whisk three eggs very light2 pour on them one pint of boiling milk3 season with lemon peel and sugar to the taste4 ,mix all well together3 bake twenty minutes in a slow oven4 ,cover the top with sponge cake1 and pile the icing up high in the centre4 ,,swiss ,,custard4 ,take a quart of thick cream4 ,mix very smoothly eight teaspoonsful of the finest flour1 with some of the quart of cream3 season to your taste with lemon peel and sugar4 ,then put the remainder of the cream on the fire1 and when it simmers slowly1 put in the cream and flour1 stirring it very gently till it is thick2 then pour it out3 when perfectly cool1 add some lemon juice4 ,place in a dish some macaroons1 upon which pour some of the custard4 ,and so proceed1 till all of the custard is in4 ,ornament the top with any kind of preserves you prefer4 ,,strawberry ,,whips4 ,you can make a basket of macaroons any shape you like1 by dipping the edges of the macaroons in barley sugar1 and putting them over a mould4 ,whip some cream with strawberry juice1 fill your basket very high1 and ornament with strawberries and rose leaves4 ,a ,,good ,,dessert4 ,take half a pound of loaf sugar2 rub on it the rind of a lemon2 add half a pint of boiling water2 let it stand till quite cold2 beat the whites of three eggs very light1 and one yolk4 ,mix all together with a little lemon juice4 ,put this in a pitcher and set it in a pan of boiling water1 stirring it till it is thick3 when quite cold1 put it in cups4 ,if you find it difficult to thicken1 add two teaspoonsful of rice flour1 with the boiling water4 ,,apple ,,dumplings4 ,boil some potatoes2 mash them with salt and a small piece of butter2 add flour1 enough to make a paste2 pare and core your apples2 have small dumpling-cloths1 on each of which place a tablespoonful of dough1 and roll it out2 then tie up an apple in each one2 scald and flour your cloth4 ,they should be put in when the water boils1 and will take from half to three quarters of an hour to boil1 if the apples are good4 ,,peach ,,dumplings4 ,make a paste of one pound of flour1 and a quarter of suet2 cut the suet up fine3 put in water enough to make a paste2 pare your peaches1 and put each one in a cloth2 tie up and boil3 have a small cloth for each dumpling4 ,,fruit ,,dumplings4 ,pour some boiling water on flour2 beat it very light2 roll it on a cloth2 put in your fruit2 tie it up1 and boil4 ,,indian ,,meal ,,fritters4 ,make a batter of a pint of milk1 some ,indian meal1 and two eggs2 have ready some hot lard1 and fry them4 ,,apple ,,fritters4 ,make a batter of one pint of milk1 and three eggs1 and flour2 chop four pippin apples up fine2 stir them into the batter2 drop in a spoonful at a time4 ,,pancakes4 ,make a batter of eggs1 and milk1 and flour2 pour a little in the pan1 sufficient to cover the bottom3 when a light brown1 turn on the other side4 ,a ,,quick ,,pudding4 ,mix one table-spoonful of arrow-root with a pint of milk2 beat up two eggs very light2 while the milk is boiling1 add the arrow root1 and stir all the time3 when it comes to a boil1 take it off2 let it cool2 then add the eggs1 some lemon peel1 and a little juice3 bake in a paste4 ,,boiled ,,milk ,,fritters4 ,have a quart of new milk boiling hot2 stir into it flour enough to make a stiff dough3 then take it off1 and let it get perfectly cold2 beat seven eggs very light1 and stir them in3 drop them in hot lard1 and fry a light brown4 ,a ,,baked ,,flour ,,pudding4 ,to one quart of milk1 add eight tablespoonsful of flour4 ,stir till the flour is perfectly well mixed2 then add six eggs1 beaten separately1 very light3 butter your pan1 and bake in a quick oven2 or bake in cups2 these are then called puffs4 ,a ,,farina ,,pudding4 ,boil a quart of milk2 stir into it four tablespoonsful of farina2 let it boil fifteen minutes3 when cold1 add a cup of cream1 a nutmeg1 a cup full of powdered sugar1 and four eggs2 bake1 and eat hot with wine sauce4 ,,corn ,,starch ,,pudding4 ,put three table-spoonsful of corn starch into a quart of boiling milk2 let it boil ten minutes3 then add four eggs1 sugar and nutmeg to the taste4 ,bake and serve with wine sauce4 ,,macaroni ,,pudding4 ,boil a quart of milk1 and when quite cold1 beat up four eggs very light1 and add to the milk1 with sugar to the taste4 ,boil three ounces of macaroni1 and when the pan is buttered1 put in the macaroni1 and pour the custard around2 when it begins to bake stir it well2 season with lemon3 send hot to table4 ,,vermicelli ,,pudding4 ,vermicelli pudding is made in the same way1 only add a quarter of a pound of vermicelli to a quart of milk1 and five eggs4 ,,rice ,,pudding4 ,wash well three ounces of rice2 put it in sufficient water to cover it3 when it has boiled a few minutes1 pour off the water1 and add a pint of milk3 stir it2 and when done1 take it up2 put in it a piece of butter the size of an egg1 some sugar and nutmeg2 beat very light four eggs1 and when cold1 add to the rice1 and if thick1 some milk2 a few raisins will improve it very much3 when nearly done1 have some white of egg and sugar beaten up very light2 arrange on the top1 and set it for a few moments in the oven4 ,,almond ,,pudding4 ,to one quart of cream1 add half a pound of almonds1 blanched and pounded in a mortar1 with rose water2 sweeten to your taste2 beat to a stiff froth the whites of six eggs1 with three table-spoonsful of rice flour3 bake in a paste4 ,a ,,boiled ,,rice ,,pudding4 ,take four ounces of rice2 wash it and put it in a bag1 with some raisins2 let the rice have plenty room to boil in the bag2 turn it while boiling4 ,it will take an hour and a half4 ,to be eaten with wine sauce4 ,,rice ,,flour ,,fritters4 ,rice flour fritters are made the same as wheat flour fritters3 six eggs1 a quart of milk and flour enough to make a batter4 ,,rice ,,milk4 ,take any quantity of rice you wish2 wash it well2 put it down to boil2 when half done1 pour off the water3 then add milk2 season with vanilla and sugar4 ,,cold ,,custard4 ,take three quarts of new milk2 have a piece of rennet about an inch square1 which put into two table-spoonsful of water2 let it soak over night2 in the morning1 pour this in the milk2 keep it in a warm place till it turns2 then set it on the ice to become cold3 eat with cream and sugar4 ,,trifle4 ,place some slices of sponge cake in a dish2 put on them preserves of any kind2 pour over this some boiled custard1 then ornament the top with the whites of eggs beaten up with loaf sugar1 or whips1 if preferred4 ,,whips4 ,to one pint of cream1 two whites of eggs1 one wine-glass full of wine1 and sugar to your taste2 churn the cream1 and take off the top as it rises2 put in lemonade or other glasses1 and ornament with macaroons4 ,,carrageen1 ,,or ,,irish ,,moss4 ,take one ounce of moss2 wash it very well1 and let it soak for a few minutes3 put on to boil four quarts of milk2 when boiling1 put in the moss2 let it boil for four or five minutes1 then strain it into moulds2 season with sugar1 rose water1 or any thing you prefer2 if vanilla is preferred1 boil part of a bean in the milk4 ,,floating ,,island4 ,beat to a stiff froth the whites of six eggs2 sweeten with loaf sugar2 add currant jelly or strawberry syrup to colour it2 sweeten some cream1 upon which put the float4 ,you may season the cream with white wine1 or the extract of vanilla1 if preferred2 it is then called syllabub4 ,ornament with ripe strawberries4 ,,gooseberry ,,fool4 ,take a quart of gooseberries2 put them in a pan with two pounds of loaf sugar1 and a little water2 when quite soft1 pass them through a sieve2 when cold1 add boiled custard till it is thick4 ,put it in the dish you intend to send to table1 with whipped cream on top4 ,,apple ,,float4 ,stew and mash very well some good cooking apples2 sweeten the apples2 make a float of the whites of eggs and sugar1 mixed well together1 and cool on the ice4 ,to be eaten with cream4 ,,iced ,,apples4 ,have some good cooking apples2 stew and mash them2 sweeten to your taste2 beat the whites of four eggs to a stiff froth with sugar2 cover the apples1 7which must be in the dish you intend to send them to table in27 set them in a moderate oven to brown for a few moments2 take them out1 and keep in a cold place till they are required4 ,,freezing ,,cream4 ,put the freezer containing the cream into the bucket with the ice and salt2 put the ice closely around1 so as to touch every part of it2 as soon as the ice is formed1 scrape it from the sides to the centre4 ,the freezer must be kept moving constantly during the process4 ,,ice ,,cream4 ,take four quarts of good cream2 sweeten with loaf sugar very sweet1 as the sugar loses its strength by freezing2 boil a vanilla bean in a pint of milk2 then pour it in the cream and freeze it4 ,,lemon ,,cream4 ,the lemon must be rolled in sugar to extract the oil2 use the sugar for sweetening the cream4 ,then freeze it4 ,,raspberry ,,cream4 ,mash the berries2 press them through a sieve2 sweeten the juice1 and mix it with the cream4 ,strawberry ice cream is made in the same way4 ,,cocoanut ,,cream4 ,pare and grate it2 boil it with half a pint of cream2 then add it to the cream you wish to freeze4 ,strain the boiled cream before you put it in the freezer4 ,,almond ,,cream4 ,blanch the almonds by pouring boiling water on them till the skins will peel off easily2 then pound them fine and put them in the cream2 sweeten with loaf sugar and freeze4 ,,chocolate ,,cream4 ,scrape two ounces of chocolate2 put it on to boil in a pint of milk2 boil it till the chocolate dissolves4 ,sweeten it and add it to the cream and freeze4 ,,peach ,,ice4 ,get soft ripe peaches2 mash them through a sieve2 then sweeten and freeze4 ,apples may be stewed and mashed and frozen also4 ,,french ,,puffs4 ,mix together four ounces of butter1 and two ounces of sugar1 three eggs beaten separately1 and five ounces of sifted flour2 cut a sheet of paper into four pieces2 spread them with batter2 drop the batter with a tea spoon in the form of balls on the paper2 immerse the paper into boiling lard2 and as they cook drop them off1 and fry them a light brown2 drain them on a sieve covered with paper1 to absorb the grease2 dust fine sugar over them2 and eat them with sugar1 butter1 and wine1 beaten together4 ,,jelly ,,puffs4 ,make puff paste2 roll it out half an inch thick2 cut it out with a large tumbler2 double them over2 lay them in rows on sheet irons2 egg them over1 and sift sugar on them2 then bake1 and1 before serving1 place on them some currant or plum jelly4 ,,iced ,,custard ,,with ,,fruit4 ,line the sides and bottom of a round mould with macaroons1 fastened together with hot sugar2 when cool1 place it on a dish4 ,then make a custard with the yolk of ten eggs1 and one quart of milk1 half a pound of sugar1 and a vanilla bean4 ,freeze the custard2 fill the macaroon mould with it2 forming it in a pyramid2 and ornament with strawberries1 cherries1 or any fruit in season4 ,,apples ,,and ,,rice4 ,pare and core a dozen apples2 place them in a pan with a little butter1 loaf sugar1 and lemon peel2 add a little water1 and bake them slowly1 without allowing them to become brown4 ,boil some rice with milk1 sugar1 a little butter1 and a nutmeg2 when perfectly done1 mash it with a spoon1 and put into a round mould to cool2 then turn it out1 and arrange the apples neatly upon it2 eat it with wine sauce4 ,,sponge ,,cake ,,in ,,the ,,form ,,of ,a ,,ham4 ,make a sponge cake1 and bake in an oval tin pan2 when cold1 shape it with a sharp knife in the form of a ham2 hollow it out on the under part2 and fill with whipped cream4 ,pin a paper ruffle on the hock2 and cover all over with broken calf's foot jelly4 ,,apple ,,charlotte4 ,have a tin pan well buttered1 and spread around the sides and bottom nicely stewed apples4 ,make a rich custard2 place some savoury cakes in the pan2 with raspberry jam between each layer of cake2 fill up with the custard1 and steam a few minutes4 ,,to ,,clarify ,,isinglass4 ,cooper's isinglass is the best4 ,wash it well1 and put it in a pan2 and to a half pound1 add a pint and a half of water1 a quarter of a pound of sugar1 and the juice of three lemons2 let it boil slowly about fifteen minutes2 removing the scum as it rises4 ,when cold1 the whites of two eggs may be added1 and boiled again for a few minutes2 then passed through a jelly strainer4 ,,to ,,clarify ,,sugar4 ,to two pounds of loaf sugar1 add one quart of water2 and when the sugar is dissolved1 add the whites of two eggs well beaten2 let it boil slowly1 until the scum has ceased rising1 then pour through a strainer4 ,,strawberry ,,jelly4 ,pour one pint of boiling syrup upon two quarts of strawberries2 let it remain until cold2 then press through a jelly bag4 ,let it boil again1 and stir in it a pint of clarified isinglass2 then pour into moulds to cool4 ,pine apples1 oranges1 or any other fruit can be made into jelly in the same way4 ,,madeira ,,jelly4 ,to one quart of syrup add one quart of clarified isinglass1 the juice of four lemons1 and a pint of good ,madeira wine4 ,pour it into moulds1 and place them in ice4 ,,raspberry ,,cream4 ,bruise in a bowl two quarts of ripe raspberries1 with half a pound of powdered sugar2 rub them through a sieve4 ,mix with the juice1 one pint of whipped cream1 and one pint of clarified isinglass4 ,pour it into a mould which has been rubbed with sweet oil2 set it in ice2 and when cold turn it out on a dish4 ,,chocolate ,,cream4 ,make a quart of rich vanilla chocolate2 add to it one quarter of a pound of sugar1 and the yolks of six eggs4 ,stir all together over the fire a few minutes4 ,then add a half pint of whipped cream1 and a pint and a half of clarified isinglass4 ,mix well together1 and pour into moulds4 ,,peach ,,cheese4 ,stone and pare a quarter of a peck of ripe peaches2 put them into a porcelain lined kettle1 with one pound of loaf sugar1 and a little water2 stir over the fire until all is dissolved2 rub it through a hair sieve into a bowl2 add one pint of clarified isinglass2 fill the moulds1 and place them in the ice2 when it is firm turn it out2 and cover the top with whipped cream4 ,,calf',s ,,feet ,,jelly4 ,take two sets of calves' feet1 and one of pigs' feet2 put them in a kettle with two gallons of water2 let it boil down one-half2 strain it and set it away till the next day2 before you put it on the fire1 skim it well2 add half a gallon of wine and a pint of brandy1 the juice of eight lemons1 the skins of four1 pared from the rind1 four sticks of cinnamon1 sugar to your taste1 the whites of ten eggs beaten to a froth2 mix all in the stock when cold4 ,let it boil twenty minutes4 ,if the stock is very stiff1 ten will be sufficient2 then strain it through a jelly-strainer4 ,a ,,hen',s ,,nest4 ,put some calf's feet jelly in a deep dish1 upon which make a nest with some skins of lemons cut in strips and preserved in syrup4 ,take some eggs2 make a small hole1 through which empty them2 wash and drain1 and fill them with blanc-mange2 when perfectly cold1 take off the shell and put them in the nest4 ,,charlotte ,,russe4 ,make a rich boiled custard of a quart of milk and six eggs2 sweeten with sugar and season with vanilla2 while warm stir into it a quart of calf's feet jelly2 whip a pint of cream1 and mix with it2 make a ,turk's cap sponge cake2 cut out the centre and fill it with the mixture2 put on the top1 and ice it when perfectly cold4 ,,chocolate ,,custard4 ,boil one and a half ounces of gelatine in two quarts of good milk2 add three ounces of the best ,french chocolate2 vanilla and sugar to your taste2 beat very light twelve eggs1 omitting the whites of four2 pour the boiling mixture very slowly on the eggs2 put it in a tin saucepan1 and set it in a pot of boiling water2 stir it till thick2 pour it in moulds4 ,,boiled ,,custard4 ,put a quart of milk on to boil with half of a vanilla bean or eight peach leaves1 when they are in season2 beat the yolks of six eggs and the whites of three2 pour the milk boiling hot upon the eggs1 stirring all the time2 then put it in a pitcher1 and set the pitcher in a pot of boiling water2 stir it well till it is as thick as good cream2 then pour it from one pitcher to another till it is nearly cold1 when put it in cups1 and ornament the tops with the whites of eggs and sugar beaten very light1 on which put a strawberry1 or a rosebud1 or jelly4 ,,transparent ,,pudding4 ,half a pound of butter and one pound of sugar beaten to a cream2 the yolks of sixteen eggs beaten very light2 lay in the dish1 either with or without pastry1 some ,west ,india preserves4 ,then pour over them the mixed ingredients1 and put it in the oven1 which must be well heated4 ,try it with a knife2 when done1 ice it4 ,rose water or wine will improve it4 ,a ,,boiled ,,flour ,,pudding4 ,mix together three pints of milk and six eggs1 well beaten2 stir in as much flour as will make a thick batter2 have a pudding bag1 which wash and flour well2 pour in the batter1 tie the bag tight1 but far enough from the batter to give it room to swell2 turn the bag frequently1 and do not allow it to cease boiling until done4 ,to be eaten with wine sauce4 ,,apple ,,pudding4 ,pare and core half a peck of apples2 stew and mash them fine2 add lemon peel1 sugar1 and nutmeg to the taste2 beat five eggs very light1 and mix all together1 and bake in a paste4 ,a ,,rich ,,custard ,,pudding4 ,make a custard of one quart of milk and three eggs1 and sugar to the taste2 cut some slices of bread1 butter them1 and lay them in the bottom of the pan1 which cover with raisins3 do this till the pan is half full1 then pour over the custard1 and bake slowly4 ,a ,,bird',s ,,nest ,,pudding4 ,pare and core some good cooking apples2 make a batter of one quart of milk1 a little flour1 four eggs1 and sugar to the taste2 pour this around the apples and bake4 ,,green ,,corn ,,pudding4 ,grate one dozen ears of corn2 then make a batter of a quart of milk and four eggs1 a little flour1 and sugar to the taste1 and a very small piece of butter2 bake slowly one hour4 ,to be eaten with sugar and butter beaten up very light4 ,a ,,good ,,custard4 ,to three pints of milk1 sweetened to your taste1 add two eggs1 well beaten2 cut some bread in squares1 very thin1 and put over the top1 upon which grate nutmeg2 bake very slowly1 and be careful the milk does not curdle4 ,,cakes4 ,the flour for making cakes should always be sifted before using it1 and of superfine quality1 and dry4 ,the butter must be the best1 and the salt and water well worked out of it4 ,the eggs should always be fresh4 ,,icing ,,for ,,cakes4 ,whip the whites of four eggs to a stiff froth2 add gradually some fine white sugar till it will not run3 season as you prefer1 with vanilla or lemon4 ,,light ,,ginger-,,bread4 ,beat to a cream half a pound of butter1 and two of sugar2 beat five eggs very light2 add them to the sugar and butter4 ,have ten cups full of flour in a pan1 into which put six cups full of molasses2 season with half a cup full of ginger1 and one tablespoonful of cloves2 dissolve one and a half teaspoonsful of soda in sour milk1 and put it in just before baking3 bake in small pans4 ,,crisp ,,ginger-,,bread4 ,beat to a cream half a pound of butter1 the same of sugar2 add ginger and some cayenne pepper2 add two cups full of molasses1 and flour enough to roll out4 ,cut in small cakes1 and bake4 ,,ginger-,,bread ,,nuts4 ,beat to a cream half a pound of butter1 and the same of sugar2 add a pint of molasses1 cloves1 ginger1 and cinnamon to your taste2 flour enough to make a stiff dough4 ,roll out thin2 cut in small cakes3 bake on pans in a quick oven4 ,,shavings4 ,beat the whites of four eggs to a stiff froth2 add four or five tablespoonsful of white sugar1 to one of butter2 flour enough to roll out4 ,fry in hot lard3 cut them in long strips and curl1 before frying4 ,,soft ,,molasses ,,ginger-,,bread4 ,six cups full of flour1 two of sugar1 two of molasses1 one of milk1 two of butter2 beat the sugar and butter together1 to which add four eggs well beaten2 then add one dessert spoonful of cloves1 and three of good ginger1 and the molasses and flour1 till all is mixed2 dissolve one teaspoonful of soda and three of cream of tartar1--each in half a cup full of milk1 which mix in just before you put it in the oven4 ,this cake will take at least an hour and a half to bake4 ,,spiced ,,ginger-,,bread4 ,to three pints of flour1 and one pound of brown sugar1 add three tablespoonsful of ginger1 and one and a half of cloves mixed4 ,melt half a pound of butter in a quart of molasses2 knead all up2 roll in thin cakes1 and bake in a quick oven4 ,a ,,very ,,good ,,ginger-,,bread4 ,mix well with a pound and a half of flour1 a half tea-cup full of good ginger4 ,melt in a pint of molasses half a pound of butter2 when the molasses is hot1 pour it over the flour1 stirring it well to keep it from becoming lumpy2 let it stand till quite cold1 then beat two eggs very light1 and stir in with flour1 enough to make a stiff dough4 ,roll out and bake4 ,,lemon ,,cake4 ,beat to a cream one cup full of butter1 and two of white sugar2 add three eggs well beaten1 one lemon grated and a little juice2 one teaspoonful of soda dissolved in a little milk1 and three of cream of tartar dissolved in water4 ,put in1 after these ingredients are well beaten1 three cups full of flour3 bake in tins an inch thick4 ,ice them4 ,,queen ,,cake4 ,cream1 half a pound of butter1 and the same of loaf sugar2 beat very light four eggs2 flour1 a few currants1 and put them in2 stir in seven ounces of flour3 mix well1 and bake in small tins4 ,,almond ,,cake4 ,blanch a quarter of a pound of almonds1 and rub them fine in a mortar with a little rose water2 beat five eggs separately till very light2 beat the sugar with the yolks of eggs2 almonds with the whites of eggs1 and a quarter of a pound of flour3 bake an hour and a half in small tins4 ,,macaroons4 ,take half a pound of almonds1 a few of them bitter2 blanch them and pound in a mortar1 with a little rose water2 beat the whites of three eggs to a stiff froth1 and add half a pound of white sugar1 rolled very fine4 ,stir all together2 drop on buttered paper1 and bake in a slow oven1 or on paper with grated rusk or bread2 this will keep them from sticking to the paper4 ,some persons add a spoonful of rice flour4 ,,good ,,jumbles4 ,beat to cream one pound of sugar1 and the same of butter4 ,beat six eggs separately1 the yolks with the sugar and butter2 add flour enough to roll out3 season to your taste4 ,cut them in rings1 and bake3 sift sugar over them when they are hot4 ,,common ,,jumbles4 ,beat to a cream half a pound of butter1 and the same of sugar2 add four eggs1 a little brandy and nutmeg2 flour enough to roll out3 bake in pans3 cut them in round rings4 ,,crullers4 ,one cup full of butter1 two cups full of sugar1 one cup full of sour cream1 four eggs1 half a nutmeg1 and a little cinnamon1 half a teaspoonful of soda2 flour enough to make a dough4 ,roll out1 and fry in hot lard4 ,,dough ,,nuts4 ,melt in a quart of boiling hot milk1 a quarter of a pound of butter1 into which beat flour enough to make a stiff dough1 and one pound of brown sugar4 ,when nearly cold1 put in four eggs well beaten1 and a tea-cup full of yeast4 ,let them rise1 and when quite light1 drop them with a spoon into boiling lard4 ,spices to your taste1 and a little brandy4 ,,merangues4 ,have a pound of fine white sugar1 to which add the whites of twelve eggs beaten very stiff1 and two tablespoonsful of rice flour4 ,when well beaten1 lay the mixture on thick white paper well buttered1 or bread grated on it1 to prevent the cakes sticking4 ,make the cakes in the shape of a half egg4 ,when they are a light brown1 and firm to the touch1 take them out4 ,scoop out the middle1 into which put preserves4 ,put them again in the oven to dry2 when done1 fasten two together with a little white of egg4 ,send to table on a fancy dish4 ,for dessert1 whipped cream is very excellent1 in merangues4 ,,composition ,,cake4 ,one pound of flour1 one pound of sugar1 the same of butter1 seven eggs1 half a pint of cream1 and a gill of brandy1 one tea-spoonful of soda and three of cream of tartar4 ,dissolve each separately and put in last4 ,this cake will take an hour and three quarters to bake4 ,,loaf ,,cake4 ,two pounds of flour1 one of sugar1 half a pound of butter1 one pint of yeast1 eight eggs1 one quart of milk2 cream the sugar and butter together3 add the raisins and spices after the first rising4 ,this cake will take an hour and three quarters to bake4 ,,seed ,,cake4 ,three pints of sifted flour1 one pound of brown sugar1 one tablespoonful of caraway seed1 mixed together4 ,then melt half a pound of butter1 and pour it into as much cold milk as will make them soft enough to roll out4 ,three teaspoonsful of cream of tartar4 ,put in the flour before it is sifted4 ,dissolve one teaspoonful of soda in the milk3 roll out2 cut with a tumbler3 bake in a quick oven4 ,,jelly ,,cake4 ,jelly cake is made of either cup or sponge cake1 as preferred4 ,bake in round tin pans on buttered paper2 the pans should be as large as a dinner plate1 and the cakes a quarter of an inch in thickness1 when baked4 ,spread jelly upon each cake2 place one upon another1 till you have four or five1 and then ice it4 ,,sponge ,,cake4 ,beat ten eggs separately1 very light2 mix the whites and yolks together2 add a pound of loaf sugar2 then put in half a pound of flour4 ,do not beat it after the flour goes in1 as this will make it tough3 season to your taste1 with lemon or vanilla4 ,,another ,,sponge ,,cake4 ,one pint of flour1 and one of sugar1 half a tea-cup full of water2 beat six eggs very light2 put in the water before the whites of the eggs1 and stir as little as possible after all the ingredients are in4 ,,lady ,,fingers4 ,beat to a stiff froth the whites of four eggs1 and the yolks of four1 with a pound of sugar4 ,mix with this two or three spoonsful of flour3 season with rose water or lemon3 bake on buttered paper4 ,,albonnie ,,cake4 ,put three teaspoonsful of cream of tartar into three pints of flour1 and sift it2 beat half a pound of butter to a cream1 with two large cups full of sugar2 add five eggs1 well beaten1 a teaspoonful of soda1 dissolved in a small quantity of milk1 and some caraway seed4 ,roll very thin3 bake on tins4 ,,cup ,,cake4 ,beat to a cream half a tea-cup full of butter1 and one and a half of sugar2 add three eggs beaten very light1 two cups full of flour1 one teaspoonful of soda1 and three teaspoonsful of cream of tartar4 ,dissolve each separately in a little milk2 mix them just before putting them in the pan3 bake an hour and a half4 ,,kisses4 ,beat till very light the whites of four eggs2 add one teaspoonful of flour1 either wheat or rice3 season with rose water or lemon3 bake on buttered tins or paper4 ,,rice ,,sponge ,,cake4 ,rice flour sponge cake1 is made like flour sponge cake1 only add a little more of the rice than you would of the wheat flour3 bake in small tins4 ,ice them4 ,,wafers4 ,beat three eggs to a stiff froth2 two cups full of flour1 a small piece of butter1 and milk enough to make a batter2 add four tablespoonsful of sugar4 ,roll out thin as possible1 and bake3 roll them up while hot4 ,,white ,,cake4 ,one pound and a quarter of butter1 one and a half pounds of sugar1 the whites of twenty eggs1 two teaspoonsful of cream of tartar1 and a third as much soda2 dissolve each in a tablespoonful of cream2 put in the cream of tartar the last2 one and a half pounds of flour2 season to your taste3 an hour and a half will bake it4 ,,carolina ,,cake4 ,beat to a cream one cup full of butter1 and two of sugar1 three cups full of flour1 the whites of eight eggs1 half a cup full of sweet milk1 one teaspoonful of cream of tartar1 and the third of that quantity of soda2 dissolve each separately in the milk2 add them the last2 season to your taste2 bake an hour and a half4 ,,bunns4 ,beat to a cream half a pound of butter1 and the same of sugar1 four eggs1 half a pound of currants1 a glass of brandy1 a pint of milk1 flour enough to make a stiff batter2 stir in a cup full of yeast4 ,when light1 bake in small pans1 or in a large one1 and cut them out in squares4 ,,sassafras ,,cake4 ,beat to a cream half a pound of butter1 and the same of sugar2 whisk till very light six eggs2 add them to the butter and sugar1 with a glass of brandy1 the peel and juice of a lemon2 add flour enough to make a dough3 roll out1 and bake on tins4 ,,warwick ,,cake4 ,beat to a cream two tea-cups full of sugar1 and one of butter2 add half a pound of currants floured1 one glass of rose water1 and six eggs beaten separately2 dissolve one teaspoonful of soda1 and three of cream of tartar in a little cream2 and add1 just before putting the cake in the pan1 flour enough to make a stiff batter4 ,,pound ,,cake4 ,beat to a cream one pound of butter1 with one pound of sugar2 separate ten eggs1 and beat them very light2 have a pound of flour sifted2 add the eggs and flour alternately2 beat till the cake looks light just before going in the pan2 put in a glass of brandy1 rose water or lemon peel1 or anything you prefer4 ,this cake will take an hour and three quarters to bake4 ,,plum ,,or ,,fruit ,,cake4 ,fruit cake is made as the above2 with the addition of a pound of currants1 a pound of raisins1 and half a pound of citron2 flour the currants1 raisins1 and citron before putting them in4 ,raisins should always be seeded4 ,a ,,very ,,cheap ,,cake4 ,one tin cup full of flour1 with two teaspoonsful of cream of tartar sifted with the flour2 a piece of butter the size of an egg1 half a cup full of sugar rubbed in the butter1 and half of a teaspoonful of soda2 dissolve in a small cup full of milk2 bake in a pound cake form4 ,,rusks4 ,take a pint of milk1 a quarter of a pound of butter2 warm the butter in the milk with half a tea-cup full of sugar2 stir in enough flour to make a very soft dough2 beat three eggs very light1 and add2 lastly1 put in a tea-cup full of yeast2 do not beat it or any cake after the yeast goes in2 set it in a warm place to rise2 when light add more flour by stirring it in1 but do not beat it2 let it rise again2 flour your board1 and pour out your dough2 cut in cakes1 and put in pans2 handle as little as possible1 and do not put any more flour to them2 set them to rise again1 and as soon as light1 bake4 ,,to ,,make ,,cocoa-,,nut ,,cake4 ,to two whites of egg1 take one cocoa-nut2 after it has been peeled and grated1 sugar to the taste2 make them high in middle1 and bake a few minutes4 ,,cocoa-,,nut ,,and ,,almond ,,cake4 ,blanch half a pound of almonds1 and pound them in a mortar1 with a little rose water1 to prevent them oiling2 add an equal quantity of grated cocoa-nut1 three whites of eggs beaten to a froth1 and sugar to the taste2 bake ten minutes4 ,,lady ,,cake4 ,beat to a stiff froth the whites of ten eggs1 add one pound of loaf sugar1 blanch half a pound of almonds1 and pound them very well with some rose water2 beat to a cream a quarter of a pound of butter1 then add the sugar2 stir in alternately with half a pound of flour1 the eggs and the almonds2 bake one hour and a half4 ,,small ,,almond ,,cake4 ,blanch and pound1 with rose water1 a quarter of a pound of almonds2 beat very stiff the whites of four eggs2 add three tablespoonsful of rice-flour1 and sugar to the taste2 bake in fancy shapes on buttered paper1 in a slow oven1 ten minutes4 ,,drop ,,cake4 ,beat to a cream half a pound of butter1 and a quarter of a pound of loaf sugar2 three eggs and the third of a cup of cream1 half a pound of flour1 rose water to the taste2 drop them in buttered pans1 and bake fifteen minutes4 ,if preferred1 they can be seasoned with chocolate4 ,,federal ,,cake4 ,two pounds of flour1 one pound of sugar1 three quarters of butter1 four eggs1 the juice of one lemon1 three teaspoonsful of cream of tartar1 sifted with the flour1 one of soda2 dissolve in milk enough to make a dough2 cut the cakes in the shape of a diamond4 ,,hard ,,gingerbread4 ,one and a half pounds of flour1 half a pound of butter1 half a pound of sugar1 a pint of molasses1 a tea-cup full of ginger1 a tablespoonful of ground orange peel1 and cloves2 roll them very thin1 and bake4 ,,butter ,,drops4 ,one quarter of a pound of butter1 one pound of flour1 two spoonsful of rose water1 three eggs1 well beaten1 a little nutmeg2 dissolve a small lump of pearlash in a little milk1 and stir in just before baking2 drop them on tins1 and bake4 ,,ohio ,,cakes4 ,one and three-quarters of a pound of flour1 three-quarters of a pound of sugar1 four eggs1 five tablespoonsful of thick cream1 and a teaspoonful of soda2 spice to your taste4 ,roll them about a quarter of an inch thick1 and bake4 ,,sugar ,,cakes4 ,three pounds of flour1 and half a pound of sugar1 thirteen ounces of butter1 and a teaspoonful of soda dissolved in half a pint of water2 rub the butter in the flour2 mix the sugar and water1 then knead all well together2 roll thin1 and bake4 ,,another ,,cocoa-,,nut ,,cake4 ,one pound of cocoa-nut1 one pound of flour1 three quarters of a pound of sugar1 half a pound of butter1 six eggs1 well beaten2 mix all together1 and bake4 ,,new ,,york ,,cookies4 ,two pounds flour1 one of sugar1 one quarter of a pound of butter1 a large cup full of milk1 a teaspoonful of soda1 two of cream of tartar1 two tablespoonsful of caraway seeds2 roll them1 and bake on tins4 ,,diamond ,,cakes4 ,beat to a cream half a pound of butter1 and the same of sugar2 add four eggs1 well beaten1 half a pound of flour1 and the same of currants1 washed and dried1 and well floured1 to keep them from sinking1 a small teaspoonful of soda1 and two of cream of tartar dissolved separately in milk2 bake them in small pans1 diamond shape4 ,a ,,spanish ,,cake4 ,beat to a cream half a pound of butter2 with the same quantity of sugar1 four eggs1 well beaten1 a quarter of a pound of currants1 a glass of wine and brandy mixed1 two tablespoonsful of rose water1 and half a pound of prepared flour1 7which can be bought at any grocery store in the city27 bake in small tin pans1 any shape preferred4 ,ice them4 ,a4 ,p4 ,s4 ,beat to a cream half a pound of butter1 with same of sugar1 a few caraway seed1 three eggs1 rose water1 and nutmeg1 and flour enough to make a dough2 roll out thin1 and bake4 ,,spanish ,,bunns4 ,three quarters of a pound of flour1 a pint of good milk or cream1 three eggs1 two tablespoonsful of rose water1 half a nutmeg1 half a pound of butter1 and the same of sugar2 warm the butter in the milk2 when milk warm1 stir in the flour and eggs2 then beat in the sugar1 a little at a time1 and some currants2 put in the yeast1 and set it to rise in square tin pans2 when very light1 bake for fifteen or twenty minutes4 ,,scotch ,,cakes4 ,beat to a cream half a pound of butter1 and three quarters of a pound of sugar1 a tablespoonful of caraway seed1 one tablespoonful of rose water or essence of lemon1 a pound of flour1 and five eggs1 beaten very light2 roll half an inch thick1 stick them with a fork1 and bake4 ,a ,,good ,,small ,,cake4 ,beat to a cream three quarters of a pound of butter1 and the same of sugar2 whisk three eggs very light2 season with rose water2 add flour enough to roll out2 cut them half an inch thick1 and bake4 ,,cream ,,cake4 ,one and a half cups full of butter1 two of sugar1 four eggs1 one cup full of sour cream1 into which dissolve one teaspoonful of soda1 four cups full of flour2 season as you like2 beat very light1 and bake4 ,,lemon ,,drop ,,cakes4 ,grate the rinds of six lemons2 add six heaping tablespoonsful of the best white sugar and two of flour2 work all well together2 beat very light the whites of two eggs2 drop the mixture from a spoon on buttered paper4 ,when cold1 take them off very carefully with a knife4 ,,ornamental ,,icing ,,for ,,cakes4 ,put the icing on any way you prefer with a syringe1 which must be kept for the purpose4 ,it is better to put it on plain first1 and then ornament it4 ,,potato ,,puffs4 ,take a pint bowl of white potatoes1 mashed as fine as possible2 then add two eggs and one tablespoonful of flour2 drop them from a spoon into hot lard1 and fry3 when done1 sprinkle sugar over them4 ,,savoy ,,cakes4 ,separate twelve eggs1 and beat them very light2 add a pound of the best loaf sugar2 stir in three quarters of a pound of flour1 essence of lemon1 or rose water to the taste2 do not beat it after the flour goes in1 as this will make it tough3 bake in small tin pans in a quick oven4 ,,cocoa-,,nut ,,pound ,,cake4 ,beat to a cream a quarter of a pound of butter and half a pound of the best white sugar2 add four tablespoonsful of cream1 one tablespoonful of the essence of lemon1 one of flour1 and three eggs2 beat till very light3 then grate the white meat of a cocoa-nut2 stir it lightly1 and bake in tin pans4 ,some persons omit the flour4 ,,almond ,,pound ,,cake4 ,blanch the almonds by throwing them into boiling water3 take them out2 drain and pound them in a mortar with a little rose water1 and proceed as for cocoa-nut pound cake4 ,ice them1 if preferred4 ,,every ,,day ,,cake4 ,beat to a cream half a pound of butter1 and the same of sugar1 some grated nutmeg and rose water1 two eggs well beaten2 stir in a pound of flour3 roll out1 and bake4 ,,common ,,rusk4 ,one cup full of butter1 the same of sugar1 one pint of milk1 flour enough to make a batter2 beat it well1 and then put in a cup full of yeast2 7but never beat any cake after the yeast goes in27 when very light1 add more flour2 make into cakes1 and set them to rise2 as soon as they are light1 bake them4 ,a ,,very ,,cheap ,,and ,,good ,,cake4 ,one cup full of lard1 two of molasses1 two of sour milk1 one egg1 three tablespoonsful of cinnamon1 half a nutmeg1 essence of lemon1 and flour enough to make a thick batter2 beat a great deal1 and bake in a tin pan1 one hour and a half or two hours4 ,,home-,,made ,,pound ,,cake4 ,one pound of patent flour1 one of pulverized sugar1 one cup full of butter1 one of milk1 and four eggs2 bake in a quick oven3 if it gets too brown1 put paper over the top4 ,a ,,very ,,good ,,home-,,made ,,ginger-,,bread4 ,one pint of molasses1 one tea-cup full of sugar1 three quarters of a pound of butter and lard mixed4 ,spices1--one tablespoonful of good ginger1 three of cinnamon1 a whole nutmeg1 a teaspoonful of cloves4 ,roll out thin1 and bake in a quick oven4 ,,cinnamon ,,cake4 ,take one pint of risen dough2 work into it one cup full of butter1 and two of sugar1 one tablespoonful of cinnamon2 set it in a dripping pan1 and pour over it a little melted butter and some cinnamon2 set it to rise1 and when light1 add more cinnamon1 and butter1 and bake4 ,cut them in square cakes4 ,,preserves4 ,a porcelain kettle is the best for preserves4 ,have a ladle with a long handle1 and pierced with holes4 ,the sugar should be the best loaf sugar4 ,all soft fruit should be done gently1 and not allowed to remain longer than half an hour after it begins to cook1 till it is laid on dishes4 ,this makes the fruit more firm4 ,,to ,,preserve ,,cling-,,stone ,,peaches4 ,get the finest cling-stone peaches2 take out the stone without disfiguring them2 lay them after they are pared in half of their weight of sugar1 allowing a pound of sugar to a pound of peaches2 let them remain two hours3 then put both sugar and peaches in the kettle together2 let them boil till clear1 skimming them frequently4 ,have some of the kernels cracked1 and preserve them with the peaches4 ,,to ,,preserve ,,peaches ,,in ,,brandy4 ,the heath cling-stone are the best for this purpose4 ,half a pound of sugar to a pound of peaches4 ,throw into boiling pearl-ash water for a moment3 then take them out and rub the skin off with a coarse towel1 and throw them into cold water2 make a syrup with as little water as possible2 put in the peaches to boil1 until they begin to look clear2 then take up the peaches1 and let the syrup boil ten minutes longer1 mixing equal quantities of the syrup and the best white brandy4 ,put the peaches in jars3 pour over the syrup1 and seal them4 ,,peach ,,marmalade4 ,take free-stone peaches2 pare and slice them1 allowing half a pound of sugar to one of the peaches4 ,sprinkle the sugar over them and let them stand two hours3 then put them down to cook4 ,stir and mash them2 let them cook gently1 till they are a transparent pulp2 then take it off1 put into jars1 and seal them4 ,,quinces4 ,take fine large quinces2 pare and core them2 cut them round half an inch thick2 then put them in the preserving kettle with the skins and cores1 with water enough to cover them2 let them boil till they look clear3 take them up2 strain the juice2 put it back again into the kettle with the sugar1 allowing three quarters of a pound to a pound of quinces3 let the syrup boil slowly2 skim it1 and put it in the quinces for twenty minutes4 ,,quince ,,jelly4 ,put down the quinces1 after mashing and quartering them1 in sufficient water to cover them2 let them boil slowly more than half a day3 then strain the juice1 and add a pound of sugar to a pint of the juice4 ,let it boil till it jellies4 ,,quince ,,marmalade4 ,boil your quinces till soft3 when cool1 pass them through a cullender2 add half a pound of sugar to a pint of the pulp2 let it boil till it will jelly4 ,,pears4 ,leave the stems on1 and stick a clove in the blossom end1 after paring them2 make a syrup of a pint of water to half a pound of sugar2 skim it1 and put in the pears3 let them boil till clear4 ,,to ,,preserve ,,green ,,tomatoes4 ,gather those that look clear1 not very large2 put them down to boil with plenty of water4 ,throw this water off2 then add more water and some green ginger2 let this boil till the water tastes of the ginger very strong3 allow three quarters of a pound of sugar to a quart of juice2 make a syrup and put in the tomatoes2 let them boil till clear4 ,the syrup1 when boiled down1 will make a nice jelly4 ,,to ,,preserve ,,citron ,,melon4 ,pare the melon1 and cut it in any shape you fancy2 put it down to boil in a strong ginger water2 after it has boiled ten minutes take it up2 make a syrup1 allowing a pound of sugar to a quart of the water2 add slices of lemon2 cut them2 put in your citron3 when clear1 it is done4 ,,spiced ,,peaches4 ,to nine pounds of peaches1 take three pounds of sugar1 and one pint of vinegar2 make a syrup2 then put in the fruit4 ,soft free-stone peaches are the best2 let them boil ten minutes4 ,,plums4 ,plums are prepared in the same way as peaches1 also cantelopes before they are ripe2 add cloves1 mace and allspice1 to the taste3 make the syrup2 put in the plums1 and let boil ten minutes2 or pour the boiling vinegar and spices over the plums4 ,,blackberry ,,flummery4 ,put the blackberries down to stew1 with sugar to the taste2 thicken with a little flour2 keep stirring till it is done1 which will be in ten minutes4 ,this is sometimes called blackberry mush4 ,,currant ,,jelly4 ,wash the currants2 then spread them on a dish in the sun to dry2 then put them in a stone crock1 and set the crock in boiling water till the currants are soft2 then strain them through a flannel bag or a hair sieve2 press all the juice out2 allow a pound of the best loaf sugar to a pint of the juice2 boil twenty minutes1 not longer4 ,another way is to pour the boiling juice on the sugar3 this makes much prettier jelly1 but not so rich4 ,,apple ,,jelly4 ,cut up some fine pippin apples2 do not pare them2 let them boil till quite tender3 then strain the juice and put it down with sugar1 allowing three quarters of a pound to a pint of juice2 put in while boiling1 some lemon peel3 when the jelly is done1 which will be as soon as it is thick1 take out the lemon peel4 ,put the jelly in half-pint tumblers4 ,,green ,,grape ,,jelly4 ,put the grapes on to boil with a little water2 mash them1 and when the juice is well out1 strain it2 add a pint of juice to a pound of sugar2 boil until it jellies4 ,,morella ,,cherries ,,or ,,carnation4 ,allow one pound of sugar to a pound of cherries2 take out the stones with a quill2 boil the juice and the sugar2 skim it well1 and then put in the fruit3 when clear1 they are done4 ,,raspberry ,,jam4 ,allow a pound of sugar to a pound of fruit2 stir it well1 and when it is a thick jelly1 it is done4 ,,to ,,preserve ,,strawberries4 ,the medium size are the best and the firmest2 allow a pound of sugar to a quart of the fruit2 sprinkle them with sugar for a couple of hours2 then put all into the kettle together2 skim it well1 and let them boil twenty minutes2 be very careful not to mash them4 ,,magnum ,,bonum ,,plums4 ,stick them with a large needle2 make a syrup of a pound of the fruit to three quarters of sugar2 then put in the fruit2 let them boil slowly till they clear4 ,,strawberry ,,jam4 ,strawberry jam is made in the same manner as raspberry jam4 ,,pine ,,apples4 ,grate them2 allow a pound of sugar to a pint of the fruit2 after it has been grated1 half an hour will cook it sufficiently4 ,,apricots4 ,scald and wipe them dry2 a pound of fruit to a pound of sugar2 water sufficient to make a syrup2 boil and take off the skum2 put in the apricots3 boil slowly till the fruit is clear4 ,,green ,,gage ,,plums4 ,take a pound of sugar to a pint of the fruit2 scald the plums and wipe them2 pierce them with a needle2 put very little water to the sugar2 when the syrup boils1 put in the plums4 ,have a slow fire1 and let them boil till they are clear2 take out the plums1 and spread them on dishes to cool2 put the syrup in a tureen1 and set all away till perfectly cold4 ,then put some of the plums in half pint tumblers1 nearly filling them full of the syrup1 which will be very rich2 pour on the top of each tumbler a dessert spoonful of good brandy4 ,cut a round piece of white paper the size of the top of the tumbler2 soak it in brandy1 and lay it on top2 then cover it tight by pasting paper over4 ,preserves properly done and put up in this way will be as good at the end of three years as the first4 ,glass tumblers are excellent for putting up jelly and preserves4 ,prune plums1 egg plums1 and the common blue plums may all be done in the same way4 ,,water ,,melon ,,rinds4 ,the rinds are cut in various fancy forms2 make a strong salt and water2 put them in with cabbage leaves as for greening2 keep them near the fire1 turning them very often1 till they become yellow2 have a kettle of alum water ready2 wash the rinds1 and put them in the kettle with cabbage leaves over and under them and between every layer2 put the kettle on the fire2 do not let them come to a boil1 but keep them scalding over two hours2 when they are green1 put them in cold water for three days2 change the water several times4 ,some persons make two syrups2 but one will be sufficient1 by making a syrup of a pound and a quarter of sugar to one of melon2 drop in some ginger2 boil twenty-five minutes4 ,,pine ,,apple ,,preserves4 ,pack the pine apple1 after it is peeled and cut into slices1 in a jar with a layer of sugar on every layer of the fruit2 set the jar for fifteen minutes in a kettle of boiling water2 cover it tight1 and keep it in a dry place4 ,,to ,,preserve ,,crab ,,apples4 ,make a syrup of a pound of sugar for a pound of fruit2 put in the apples after skimming the syrup2 let them boil till they are clear4 ,some persons make a second syrup1 and keep the first for cordial4 ,,to ,,dry ,,peaches ,,like ,,figs4 ,pare and cut the peaches in slices2 make a syrup of half a pound of sugar to one of fruit2 put the peaches in and let them scald2 then take them out1 put them on a flat dish1 and set the syrup away2 next day repeat the process2 then put them in the oven1 after the bread comes out1 on a flat dish2 do this till they are dry2 pack them in jars1 sprinkling sugar over each layer4 ,the syrup will make cordial4 ,,to ,,preserve ,,limes4 ,get the limes green2 take out all the inside very carefully with a pen-knife1 then lay them for twenty-four hours in salt and water2 take them out1 wash and scald them till all of the salt is out2 make a syrup with three quarters of a pound of sugar to a pound of limes2 skim it1 and put in the fruit2 let them boil till clear4 ,it is better to boil the limes in water for twenty minutes before they go in the syrup4 ,pickles4 ,the vinegar for pickling should be the best kind of cider vinegar4 ,,mangoes4 ,have the melons of a good size1 solid1 but not large2 put them in a crock1 and pour over them salt and water1 boiling hot2 let them remain for three days2 take them out of the pickle1 cut a hole in the side1 scrape out the inside2 make a dressing of the following articles2 some cucumbers cut fine1 some cabbage1 onions1 horse-radish1 race ginger1 mustard seed1 mace1 and cloves2 mix all well together and fill the mangoes2 sew up the mangoes1 put the top on1 lay them in a jar1 and pour over them boiling vinegar4 ,they will be fit for use in three months4 ,,to ,,pickle ,,onions4 ,the small white onions are the best2 pour boiling salt and water over them1 and let them stand till cold2 repeat this several times2 then put them in a jar and pour boiling vinegar over them2 cover tight1 and put them away for three weeks1 when they are fit to use4 ,,to ,,pickle ,,cucumbers4 ,gather the small cucumbers2 put in brine for a day and night2 then pour off the water1 put them in jars1 and pour boiling vinegar over them1 with whole ears of pepper and allspice if you like4 ,gherkins1 radish pods1 and beans may be pickled according to the above receipt4 ,,to ,,pickle ,,nasturtions4 ,nasturtions should be young3 pour boiling salt and water over them2 let them stand till cold2 pour it off and repeat it2 let it stand two days1 then pour off the water2 add cold vinegar with a little mace4 ,,to ,,pickle ,,tomatoes4 ,have ripe tomatoes2 the small ones are the best2 put them in a jar1 with salt over each layer2 next day take them out1 and wipe them off2 wash the jar2 wipe it perfectly dry2 put them in again in the same manner2 let them stand another day2 then drain and wipe them2 put them in a clean jar with mustard seed1 cloves1 and whole grains of pepper2 and if preferred some onions sliced2 pour cold vinegar over them1 and put them away4 ,,to ,,pickle ,,peppers4 ,get some good green peppers2 cut a hole at the top1 and take out the seed2 lay them in salt and water for two days2 then wash them2 fill them with cabbage1 horse-radish1 mustard seed1 and onions1 all chopped fine with pepper and cloves4 ,boil the vinegar and pour over them4 ,,to ,,pickle ,,butter ,,nuts4 ,gather the nuts in the beginning of ,july2 put them in strong salt and water for a week2 take them out1 wash and drain them2 lay them in a stone jar2 boil some good vinegar with pepper grains1 mustard seed1 mace1 and cloves2 pour this boiling hot over the nuts1 and let them stand a week2 then take them and put on fresh vinegar with the spices which were in the first vinegar2 in a month look at them2 if the vinegar has lost its strength1 boil fresh and pour over3 this will be fit to use in six months4 ,,to ,,pickle ,,mushrooms4 ,gather the small mushrooms2 peel and mash them2 put them in a jar2 add a little mace and white mustard2 cold vinegar sufficient to cover them4 ,,to ,,pickle ,,green ,,tomatoes4 ,wash them and cut them in slices1 with an equal number of white onions2 put in a jar with a layer of tomatoes1 then a layer of onions and salt2 let them remain twenty-four hours2 take them out2 have some good vinegar and pepper1 white mustard seed1 and cloves2 mix some mustard1 flour1 and turmeric1 with the vinegar2 and when boiling hot1 put in the tomatoes and onions2 let them boil ten minutes2 then take them up1 and put them away2 in two weeks they will be fit for use2 at the end of that time boil the vinegar again1 and pour over them4 ,,piccalille4 ,piccalille is made in the same manner1 only the vinegar must be cold when it is poured on3 omit the cloves1 as they will make them dark1 and use white vinegar4 ,,cauliflower4 ,cut the cauliflower in small pieces1 but long1 so as to show the flower2 lay them twenty-four hours in salt and water2 then take out and wash and drain them for two hours2 add to the vinegar1 mustard seed1 horse-radish1 ginger1 allspice1 and mace2 boil for ten minutes1 and pour over the cauliflower4 ,,to ,,pickle ,,red ,,cabbage4 ,cut up the cabbage with a slaw cutter2 sprinkle it with salt in alternate layers2 let it stand twenty-four hours2 then take it out and drain it2 put it in a jar1 and pour boiling vinegar1 with horse-radish1 black pepper1 and cloves2 cover it2 when nearly cold1 tie up the jar4 ,,tomato ,,catsup4 ,wash the tomatoes2 cut them in slices2 put them into a stone jar1 with alternate layers of tomatoes and salt1 till the jar is nearly full4 ,set them in the sun every day for a week4 ,bring them in at night1 or if it is cloudy at the end of that time1 put them in a bell metal kettle1 which must be very clean2 let them get well heated2 take them up1 and strain them through a sieve2 let some of the pulp pass through1 but not the seeds or the skins2 boil it for two hours1 with whole grains of black pepper and cloves4 ,otherwise1 you may add mustard seed1 cayenne pepper1 mace1 nutmeg1 cinnamon1 allspice1 and ginger4 ,when cold1 bottle3 cork tight1 and rosin the tops4 ,,mushroom ,,catsup4 ,take full grown mushrooms2 put them in a stone jar with layers of salt4 ,break up the mushrooms1 and cover the jar close4 ,let them remain ten days4 ,stir several times a day4 ,then strain off the liquor and boil it1 and season with the following ingredients1 whole pepper1 mustard seed1 cloves and ginger4 ,boil thirty minutes2 when quite cold1 bottle it2 put into each bottle a gill of vinegar4 ,they should be corked tightly4 ,,walnut ,,catsup4 ,put them in salt and water for eight days4 ,take them out and mash them well2 to fifteen walnuts allow one quart of vinegar2 let it stand for eight or ten days1 stirring it very often4 ,then strain it2 season with mace1 cloves and pepper2 boil twenty minutes1 and when cold1 bottle4 ,this receipt will answer for either ,english or the common black walnuts4 ,,elder-,,berry ,,wine4 ,gather and pick the berries4 ,to every quart of the berries add a quart of water2 after they have been mashed in a clean tub1 let them lie three days1 stirring it very often4 ,then strain it2 sweeten to your taste2 put the juice in a kettle1 and boil it an hour and twenty minutes1 with a little ginger and cloves2 then put it in a cask1 and when cold1 if you have four gallons1 stir in a tea-cup full of yeast3 after it has fermented1 add a little brandy4 ,,wild-,,cherry ,,brandy4 ,to two gallons of brandy1 add three quarts of wild cherries2 mash a pint of them1 and break the stone4 ,in two weeks they will be fit for use4 ,,black-,,berry ,,cordial4 ,take three pints of the juice of the black-berry1 three pounds of the best loaf sugar1 one pint of good brandy1 one ounce of cinnamon and cloves1 each3 boil half an hour1 and skim it well4 ,this is very good for children4 ,,rose ,,brandy4 ,fill a jar with rose leaves2 pour over some good ,french brandy2 let it stand twenty-four hours2 take out the leaves1 and add fresh ones4 ,do this till the brandy is sufficiently strong with the roses4 ,the jar must be kept covered3 when done1 bottle it4 ,,orgeat4 ,blanch two pounds of almonds2 pound them in a marble mortar1 adding a little rose water to keep them from oiling4 ,then boil one quart of milk with a small piece of cinnamon1 and when cold1 put in the almonds3 let it boil for ten minutes1 then strain1 and when cold1 bottle it4 ,,to ,,keep ,,lemon ,,juice4 ,to one pint of lemon juice1 add a pound of sugar4 ,strain the juice before you put in the sugar1 then let it stand till the sugar is dissolved2 stir it often4 ,then bottle it2 add a gill of ,french brandy to each bottle2 cork it up tight3 cover with rosin4 ,to be kept in a cool place4 ,,cologne4 ,to a quart of alcohol1 add two drachms of essence of bergamot1 and the same of essence of lemon2 one drachm of oil of rosemary and lavender2 put all into a bottle1 shake well together1 and cork up tight4 ,,currant ,,shrub4 ,to one quart of currant juice1 take two pounds of loaf sugar2 put the sugar in the juice1 and let it stand all night2 then put in half a pint of spirits1 and the juice of three lemons4 ,bottle1 and set it away for use4 ,,raspberry ,,vinegar4 ,to a pint of ,english raspberries1 take a pint of white wine vinegar2 pour the vinegar on the raspberries1 and let it stand all night1 then strain it through a bag2 add another pint of raspberries1 and let it stand a day2 then strain it2 to each pint of the liquor1 add a pound of sugar2 put it into a jar1 and set the jar in a pan of boiling water for half an hour4 ,when it is cold1 bottle it4 ,,black-,,berry ,,cordial1 ,,another4 ,take two quarts of black-berry juice1 one and a half pounds of best loaf sugar1 a half ounce of nutmeg1 one ounce cinnamon1 a quarter of an ounce of mace1 and the same of cloves and allspice pounded fine2 boil all together for twenty minutes2 when cold1 add one pint of the best ,french brandy4 ,the berries should be fresh1 and if kept more than a year1 add a little more brandy4 ,,cherry ,,shrub4 ,morella cherries are the best4 ,pick1 and mash them2 put them in a jar1 and set the jar in a pot of boiling water1 for two hours1 then strain through a flannel bag4 ,sweeten with the best loaf sugar2 bottle it1 and put a little brandy in each bottle4 ,sealed air tight4 ,keep in a cool place4 ,,to ,,make ,,cherry ,,brandy4 ,have some good morella cherries4 ,get a small cask1 one holding about five quarts2 fill it nearly with cherries2 add two quarts of water2 the water should be hot2 let it stand full three hours1 then add one quart of brandy2 let it stand four days2 add two quarts more of water1 and one of brandy2 let it stand two more days1 then drain it off3 wash out the cask well4 ,put your juice on the fire with sugar1 7say half a pound of sugar to two quarts of the juice7 let it boil fifteen minutes2 skim it2 take it off1 and let it get perfectly cold1 then put it in the cask1 and set it away4 ,if it is too strong of the brandy1 add water4 ,,spruce ,,beer4 ,boil some sassafras root1 cut fine1 and half as much hops1 in five gallons of water2 add1 while hot1 two quarts of molasses1 one tablespoonful of spruce1 and the same of powdered ginger1 and a little allspice2 when perfectly cold1 put it into a cask2 add a gill of good yeast2 mix it well4 ,after it has fermented1 bottle it4 ,,mead4 ,to prepare mead1 take two pounds and a half of honey2 add three quarts and a pint of warm water4 ,mix it well1 and when it is dissolved in the water1 pour it into the cask4 ,after it has fermented and is clear1 bottle in stone bottles1 and cork tight4 ,soup4 ,,calf',s ,,head ,,soup4 ,take a calf's head2 wash and soak it for one hour4 ,then put it down early in the morning with four quarts of water to boil4 ,when you can separate the meat from the bones easily1 take it up4 ,be careful to take out all the bones1 and chop the meat very fine4 ,then put on your soup to boil again1 with two onions1 a bunch of parsley and thyme1 seasoned with pepper and salt1 with a little flour made very smooth in water1 allspice1 cloves1 and mace4 ,have ready a small piece of butter boiling hot1 into which put white sugar and half a tumbler full of claret wine2 put this in a pitcher2 add as much of this as you wish2 when you first put on the soup 7the quantity will depend upon the colour you wish the soup17 boil three eggs hard2 take the yolks and one of the whites1 mash them up fine with a little flour2 fry them a light brown4 ,keep the pan moving all the time4 ,before you put on the head take out the brains2 boil them for a few minutes4 ,then chop them up1 and put them in with the eggs and half a tumbler full of ,madeira wine1 just before you dish the soup4 ,a little mushroom catsup will improve this soup very much4 ,beef soup made in this way is very good4 ,,calf',s ,,head ,,soup ,,another ,,way4 ,after cleaning it well1 put it down to boil with one gallon of water4 ,when it is half done1 take up the meat2 cut it up in small pieces1 carefully removing all the bones4 ,put the meat in the soup with a quart of beef stock3 season with black and cayenne pepper and salt4 ,fry two onions2 cut in thin slices1 in butter1 and stir in a little flour to thicken the gravy2 put this in the soup4 ,about ten minutes before serving it up1 put in some chives and parsley chopped fine1 with egg balls made as in the above receipt1 with two spoonsful of mushroom catsup and one of soy1 and a pint of white wine4 ,squeeze a lemon in the tureen1 and pour the soup upon it4 ,this is very good4 ,,calf',s ,,head ,,soup ,,another ,,way4 ,take a large calf's head1 wash it very clean1 and let it boil an hour and a half4 ,then take it up1 removing all the meat from the bones2 skim the soup well2 add two quarts of veal stock1 and put in the meat after cutting it in small square pieces2 add three large onions1 half an ounce of cloves1 and nutmeg and mace2 chop very fine all kinds of sweet herbs4 ,strain off the liquor4 ,put a quarter of a pound of butter in a pan on the fire1 and when it is hot1 stir in some flour and a little sugar4 ,put this in the soup1 stirring it well3 season it to your taste3 add eggs1 balls fried1 and a pint of wine4 ,serve it up hot4 ,,turtle ,,soup4 ,in most of the markets the turtle can be bought cleaned and ready for cooking4 ,if not1 place it on its back to make it extend itself4 ,then cut off its head and fins2 let it bleed freely2 when quite dead1 cut the belly part clean off1 take out the gall and the sand bag4 ,draw and wash the entrails well4 ,scald the black meat1 so that the skin will come off1 which must be done very carefully4 ,cut the meat in joints like a chicken1 then put it down with five quarts of water4 ,let it boil till soft1 7which will depend upon the turtle2 if it is old1 it will take a long time47 ,make forcemeat balls of one pound and a half of veal1 chopped fine1 with parsley1 thyme1 pepper1 salt1 and two eggs and flour to thicken2 fry them in butter and lard2 put half a pound of butter in the pan1 and when hot1 stir in enough flour to thicken it4 ,put these all in the soup1 and season with pepper1 cayenne and black1 with salt to your taste2 let it simmer1 till the flour is well cooked3 put in just as you dish it up1 one quart of ,madeira wine4 ,this is very superior4 ,,egg ,,soup4 ,boil a small piece of beef or the scrag end of the neck of veal3 season it with pepper and salt1 and let it boil very gently till the meat is well cooked4 ,then strain it4 ,beat the yolks of two eggs well1 with some chopped parsley1 and pour the soup in the tureen on the eggs4 ,keep stirring it all the time4 ,a little rice will improve this soup very much3 put the soup in the boiler again1 after it is strained1 and cook till done4 ,,clam ,,soup4 ,take two quarts of clams4 ,after they are opened1 cut off the beards and put them down to cook1 with equal quantities of the water and the liquor4 ,take four crackers pounded fine and rolled in butter2 stir in very gently3 season with pepper1 salt1 chopped parsley1 a little mace1 and add a pint of sweet cream1 just before you take it up4 ,,oyster ,,soup4 ,oyster soup is made as clam soup1 only omitting parsley and substituting a little mace4 ,,soup ,,for ,,the ,,sick4 ,in a pint of boiling water put half a wine-glass full of wine2 beat up the yolk of one egg2 when the water and wine boils1 pour it out into a bowl2 then on the egg2 continue to pour it from one bowl to another1 two or three times2 then add a small piece of butter1 a little sugar and nutmeg4 ,,terrapins4 ,take the terrapins one at a time1 and immerse them in boiling water for half a minute2 take them out and remove the skin2 put them back into hot water1 and watch them carefully that they do not boil too much2 7some will be done in half an hour1 others will take much longer4 ,they are sufficiently done when the feet are soft to the touch47 ,take off the shell and remove the sand bag and the gall1 7which will be found in the liver2 the sand bag is full of water27 then put them down to stew with one pound of best butter to three good-sized terrapins3 season with red and a little black pepper2 7no salt27 when they are perfectly heated through1 put in the following dressing1 and when it boils furnish the seasoning with a little salt1 c41 if required4 ,dressing1--,take three yolks of hard-boiled eggs1 to one large terrapin2 mash them up fine1 and add the best ,madeira1 a little at a time1 until you make a thin paste2 stir this into the terrapins1 and add more wine1 if necessary4 ,there should be just dressing enough to float near to the top of your terrapin in the saucepan4 ,,roman ,,punch4 ,one gallon of water1 one quart of cream1 the juice of a dozen lemons1 one pint of the best brandy1 and a pint of rum2 sugar to the taste2 to be frozen before the cream goes in4 ,the cream stirred in and frozen again4 ,,apple ,,toddy4 ,one bushel of apples baked on white paper1 and strained next day through a sieve1 three gallons of water1 one gallon of brandy1 three quarts of ,jamaica spirits2 sweeten to your taste4 ,,to ,,make ,a ,,veal ,,pot-,,pie4 ,half boil some veal2 then cut it in small pieces2 season it with cayenne pepper1 salt1 nutmeg1 parsley and a little butter3 make a good paste2 line the sides of a deep dish2 put in the meat1 and add some cream2 have a small cup in the middle of the pie2 cut across the centre1 and turn back the sides to let the steam escape3 bake slowly4 ,,guinea ,,fowl4 ,they are very good cooked as pheasants or stewed like chickens4 ,,succotash4 ,boil some string beans in as little water as they can be cooked in1 with salt2 when nearly done1 have some corn cut from the ears put in1 and season with pepper1 salt1 butter and a little cream2 twenty minutes will be long enough for the corn to cook2 but the beans will require an hour and a half4 ,in winter1 succotash can be made with dried corn and beans2 let them both soak all night in the water you boil them in1 after washing them well4 ,,potted ,,shad4 ,take fine large shad1 and when they are thoroughly cleaned and washed1 split them in two and cut them in square pieces4 ,place a layer of fish in a stone crock2 7a glazed one will not answer27 sprinkle over it salt1 cloves1 whole pepper and mace2 thus continue till your crock is filled2 pour over it the best pure cider vinegar2 cover the mouth of the crock with a bladder1 which should be tied down sufficiently tight1 to prevent the steam from escaping2 place it in a moderately warm oven1 and let it bake for several hours4 ,it is a good plan to send it to a bake-house1 and let it be put in a brick oven1 after the bread is taken out4 ,if properly done1 the bones will all be dissolved1 and it will be almost equal to salmon4 ,,to ,,make ,,stock ,,for ,,soups ,,and ,,gravy4 ,to one shin of beef and one of veal1 add eight quarts of water1 and salt to the taste2 skim it well1 and let it boil till it is quite thick3 take out all the meat1 and pour off the stock2 set it away till next day3 you can add some of this to your soup1 and it will improve it very much4 ,geese1 ducks1 and chickens are very good stewed in stock made after the above receipt1 and then browned in an oven4 ,,to ,,stew ,,sweet-,,breads4 ,parboil them2 then cut in small pieces2 season with pepper1 salt1 and nutmeg2 put them down to stew in some veal gravy1 and just before you take them up1 add some mushroom catsup and a glass of wine4 ,,to ,,roast ,,sweet-,,breads4 ,half boil them2 then take them up2 lard them with ham1 and roast before the fire3 season with cayenne pepper1 salt and mushroom catsup4 ,,to ,,hash ,,mutton4 ,cut in small pieces2 have two onions fried brown2 put it down in a little good gravy2 just before you dish it1 season with pepper1 salt1 a little currant jelly and wine1 or a spoonful of walnut pickle4 ,,sugar ,,drops4 ,beat to a cream a quarter of a pound of butter and half a pound of sugar1 rose water to the taste1 half a pound of flour2 stir all well together1 and drop them on buttered paper1 and bake3 ornament with sugar plums4 ,,currant ,,cake4 ,one pound of butter1 one and a half of sugar1 two pounds of flour1 nine eggs1 two pounds of currants1 and a little soda dissolved in milk4 ,,another ,,sponge ,,cake4 ,flour1 one pound2 sugar1 one pound and a half1 ten eggs1 and a large tea-cup full of water4 ,the water must be poured over the sugar and put on the fire to dissolve1 and come nearly to the boil2 meanwhile1 beat the eggs separately very light2 then mix them together1 and add the dissolved sugar1 beating it in the egg very hard2 lastly1 stir in the flour very slowly4 ,,pignolattis4 ,one pound of sugar1 three quarters of a pound of flour1 five eggs1 five ounces of almonds or ground-nuts1 blanched and pounded4 ,cut into cakes and bake4 ,,cocoa-,,nut ,,cake1 ,no4 #d4 ,half a pound of butter1 one of sugar1 six eggs1 and one large cocoa-nut grated4 ,,cottage ,,pudding4 ,half a pound of butter warmed1 four eggs well beaten1 four tea-cups full of fine white sugar1 two quarts of flour1 four teaspoonsful of cream of tartar1 two of soda1 four tea-cups full of milk2 stir all well together2 flavour with grated lemon peel1 and bake in a moderate oven4 ,,apples ,,in ,,jelly4 ,have some moderate-sized cooking apples2 pare and core without cutting them open4 ,let them boil slowly till they are tender1 with some slices of lemon2 when they are done1 take them up1 and add sugar enough to the liquor to make a syrup2 put the apples in1 and let them boil till clear2 put in half an ounce of isinglass dissolved2 lay a slice of lemon on each apple1 and pour the jelly around them4 ,,syllabub4 ,take the juice and peel of one large lemon1 two glasses of wine1 and one of brandy2 sugar to the taste2 to this add a pint of whipped cream2 arrange it in glasses4 ,a ,,dish ,,of ,,snow4 ,grate the white part of the cocoa-nut1 and pile it up in the middle2 this is nice to eat with preserves or fruit1 and is a delicate relish for tea4 ,,cheese ,,cake4 ,to two bowls of cottage cheese1 add ten eggs1 and half a pint of cream1 mace1 cinnamon1 sugar1 and nutmeg1 to the taste2 add a little brandy2 bake in puff paste4 ,,almond ,,cheese ,,cake4 ,blanch a pound of sweet almonds1 and a few bitter2 pound them in a mortar1 with a little rose-water2 add ten eggs1 beaten very light1 and sugar to the taste2 a glass of brandy1 and some lemon peel2 bake in puff paste4 ,you may take equal quantities of almonds and cocoa-nut4 ,,to ,,preserve ,,lemon ,,peel4 ,take out all the inside1 and lay them in salt and water for two days2 then wash them well2 put them in fresh water2 let them boil till tender2 then take them up2 throw off the water2 and make a syrup with half their weight of sugar2 put in the peel for twenty minutes2 then take them up2 and when the syrup is thick1 pour over the peel2 put them in jars1 and cover tightly4 ,this may be used as citron4 ,,to ,,cook ,,cheese ,,and ,,eggs4 ,to half a pound of grated cheese1 add the yolks of six eggs1 and half a pound of butter2 stir all together2 add some cayenne pepper1 and bake4 ,,to ,,pickle ,,cucumbers4 ,scald the cucumbers in brine2 let them stand till cold2 repeat this three times2 then put them in jars1 pouring on vinegar1 with a small quantity of whisky in each jar2 let them stand for three months2 they will be hard and green4 ,,to ,,make ,,molasses ,,candy4 ,grease the saucepan with butter2 then put in the molasses1 with a little brown sugar2 let it boil for half an hour1 stirring it all the while2 when it is brittle1 it is done4 ,if you like1 add the kernels of any kind of nuts you prefer3 just before taking up1 pour into buttered tin pans1 and set away to cool4 ,,to ,,make ,,candy ,,with ,,the ,,kernels ,,of ,,nuts4 ,make a thick syrup2 then throw in the kernels of any kind of nuts you prefer2 have buttered tin pans1 and pour it out4 ,,jelly4 ,three quarts of water1 four of gelatine1 three pounds of sugar1 the whites of five eggs1 one pint of wine1 and six tablespoonsful of brandy1 and six lemons1 peel and juice4 ,the gelatine must be soaked in one quart of water for half an hour2 stir all the ingredients1 except the brandy1 well together1 before it is put on the fire2 first beating the white very light4 ,let it boil ten minutes without disturbing it2 then strain it through a jelly strainer4 ,,carrageen1 ,,or ,,irish ,,moss ,,jelly ,,for ,,the ,,sick4 ,one ounce of moss1 one quart of water1 three tablespoonsful of sugar1 half a pint of wine2 boil ten minutes1 and strain4 ,,ointment ,,for ,,mortification4 ,make a salve of raw carrots2 grate and stew them in lard2 when done1 strain it4 ,another salve can be made of the leaves and bark of black alder1 stewed in lard4 ,raw cranberries1 cut in half and mashed1 are an excellent application4 ,,elder-,,berry ,,jam4 ,put two quarts of elder-berries in a kettle1 with some water1 say a pint2 stir and mash them well2 when the juice is all extracted1 strain it1 and add two pounds of the best loaf sugar2 let this simmer twenty minutes4 ,this is good for colds1 and sore throat1 and is a great purifier of the blood4 ,,black ,,currant ,,jelly4 ,mash your currants well1 and strain them through a sieve2 to one pint of juice1 put one pound of loaf sugar2 boil twenty minutes4 ,quince jelly is also very good for the throat4 ,the seeds should always be kept1 as they are very good for sore mouth or throat4 ,,to ,,preserve ,,orange ,,peel4 ,take out all the inside2 then let them soak in salt and water twenty-four hours2 take them out2 wash them well1 and let them boil for ten minutes2 throw off the water2 make a rich syrup2 after boiling the peel till they are tender1 put them in the syrup2 let them boil for ten minutes2 and when the syrup is thick1 pour it over the peel4 ,,scotch ,,cake4 ,beat to a cream one pound of sugar1 and three quarters of a pound of butter2 beat separately nine eggs2 put them into the cake2 add the juice and grated rind of a lemon1 and a wine-glass full of brandy2 then add one pound of sifted flour2 and just before it is put in the pans1 a pound of seeded raisins4 ,,hard ,,ginger ,,bread4 ,one quart of molasses1 one pound of brown sugar1 three quarters of a pound of butter1 cloves1 and ginger1 to the taste2 with very little cayenne pepper2 flour enough to roll it out4 ,the cake must be very thin1 and bake in a slow oven4 ,,ginger ,,jumbles4 ,one cup full of butter1 two cups full of sugar1 and one cup full of molasses1 one of cream1 and a teaspoonful of soda2 dissolve in a small quantity of thick milk a tablespoonful of ginger1 two eggs1 a glass of wine1 and flour sufficient to roll out thin4 ,,spice ,,nuts4 ,two pounds of butter1 and the same of flour1 one quarter of a pound of ginger1 an ounce of cake seed1 the same of cloves1 and cinnamon1 one quart of molasses1 three quarters of a pound of sugar1 and nutmeg2 roll out thin1 and bake4 ,,quaker ,,cake4 ,three cups full of sugar1 one cup full of butter1 six eggs1 five cups full of flour1 one teaspoonful of soda2 season with lemons or almonds to the taste4 ,a4 ,p4 ,s4 ,cut fine half a pound of butter1 in three quarters of flour1 half a pound of sugar1 a glass of wine and brandy1 rose water1 and spice to your taste2 then mix in two ounces of flour1 reserving two ounces to mould them in4 ,,dover ,,cake4 ,take one pound of sugar1 half a pound of butter1 six eggs1 one teaspoonful of soda1 one cup full of sour milk1 one pound of flour2 season to the taste4 ,articles of ,diet for the ,sick4 ,here we may observe that neatness in serving up1 as well as care and cleanliness in the preparation1 makes food for the sick room more likely to be attractive to the fastidious appetite of the invalid4 ,,barley ,,water4 ,wash well a tea-cup full of pearl barley2 put it in a sauce pan1 with two quarts of water1 and a small cup full of raisins2 boil it to a quart2 then strain1 and add sugar1 nutmeg1 and lemon juice1 to your taste4 ,,oatmeal ,,gruel4 ,mix smoothly a dessert spoonful of meal1 with two of cold water2 pour on a pint of boiling water1 and let it boil for fifteen minutes1 stirring all the time2 sugar or salt may be added as preferred4 ,wine is sometimes used4 ,,corn ,,meal ,,gruel4 ,wash several times in cold water1 three tablespoonsful of corn meal2 pouring off the water as it settles2 then pour on a quart of water1 and boil1 stirring all the time2 add a little salt2 strain and sweeten1 adding butter1 wine1 and nutmeg4 ,,arrow ,,root4 ,mix a dessert spoonful of arrow root smoothly1 in a little cold water2 pour on it a pint of boiling water2 let it boil five minutes2 then sweeten to your taste1 and add nutmeg and wine4 ,if richer food is required1 this can be made in the same way1 with milk instead of water4 ,,wine ,,whey4 ,to half a pint of boiling milk1 add one glass full of sherry wine1 and a little sugar2 let it boil until the curd has separated1 and strain through a fine sieve4 ,,rice ,,gruel4 ,stir into a pint of boiling water1 a tablespoonful of rice flour1 which has been mixed with a little water2 let it boil fifteen minutes1 stirring all the time2 then season with sugar and nutmeg1 or a little cream4 ,,tamarind ,,water4 ,upon a gill of good tamarinds1 pour a pint of boiling water2 cover it1 and let it stand until cold1 with a lump of ice3 it is very grateful to a feverish person4 ,both currant and quince jelly make pleasant drinks1 prepared in the same way4 ,,cream ,,of ,,tartar ,,punch4 ,pour on a teaspoonful of cream of tartar1 a tumbler full of boiling water2 sweeten to your taste1 with loaf sugar1 and drink as hot as possible1 upon getting into bed2 a teaspoonful of nitre in it is excellent for a fever1 or a cold4 ,,lemonade4 ,squeeze and strain the juice of six lemons into three pints of ice water2 sweeten to your taste3 by adding a gill of good ,french brandy1 it will be lemon punch4 ,some persons prefer it made with boiling water1 and then cooled with ice4 ,,vegetable ,,soup4 ,slice one potato1 one turnip1 one onion1 one carrot1 and a little celery2 boil in a quart of water one hour2 toast some bread nicely2 cut in small pieces1 and lay in a bowl3 add salt to the soup1 and pour over the toast4 ,,toast ,,water4 ,let the water be boiled and cooled2 then toast bread of a deep brown1 and pour over it the water2 let it stand half an hour4 ,a small piece of dried lemon or orange peel gives it a pleasant taste4 ,,sago4 ,sago should be well washed2 put a tablespoonful in a pint of milk1 and boil it until it is quite soft2 sweeten to the taste1 and add wine or lemon juice4 ,tapioca is made in the same way1 but does not require so much washing4 ,,carrageen ,,moss4 ,pour upon one ounce of carrageen 7after it has been well washed7 one quart of warm water2 cover it1 and let it stand on top of a stove all night3 it will form a tasteless jelly1 which when sweetened and seasoned with lemon1 is palatable and strengthening4 ,,cracker ,,jelly4 ,take a quarter of a pound of crackers2 pour on them two quarts of water2 boil down to one quart2 strain it3 add one pound of sugar1 one pint of ,madeira wine1 and a little nutmeg4 ,,beef ,,tea4 ,take a tender1 juicy piece of beef2 cut into small pieces2 put into a bottle with a little salt1 and a tablespoonful of water3 place the bottle in a pan of hot water1 and let it boil three quarters of an hour4 ,,beef ,,tea4 ,cut up into small pieces a pound of juicy beef2 cover it with a quart of water1 and let it stand for two hours3 then boil it until it is reduced to a pint2 let it cool3 skim off all the grease2 then boil again2 drink it while warm4 ,,balm ,,tea4 ,pour upon a tea-cup full of the leaves of dried balm1 a pint of boiling water2 let it stand fifteen minutes1 when it is ready for use4 ,,chicken ,,tea4 ,wash in cold water the leg and wing of a young chicken2 put it in a stew pan1 with a pint of water and a little salt2 cover it1 and let it boil twenty minutes2 then skim and strain it4 ,,milk ,,toast4 ,cut a thin slice from a loaf of stale baker's bread2 toast it a light brown4 ,boil half a pint of milk1 and a small piece of butter ten minutes2 then sprinkle in a little salt1 and pour over the toast4 ,cream toast is made in the same way4 ,,to ,,keep ,,flowers ,,for ,a ,,long ,,time4 ,to one quart of water1 add one teaspoonful of carbonate of soda3 do not change the water4 ,,to ,,keep ,,furs ,,from ,,moths4 ,get the gum camphor2 as soon as you can do without the furs1 beat them1 and put small pieces of camphor rolled in paper1 in1 and around them2 sew them up tightly in linen1 and keep in a cool place4 ,black pepper will not prevent the moths getting in1 nor will it kill them4 ,,to ,,wash ,,flannels4 ,wash them in clean suds as hot as you can bear the hands in2 then in water of the same temperature1 with a little soap in1 but not so much as the first2 rinse in hot water1 and hang up immediately4 ,,to ,,wash ,,windows4 ,never put soap on the windows1 but wash them off with a shammy1 and then dry them with the same2 if the shammy cannot be obtained1 paper will answer1 but it is not so good4 ,,to ,,wash ,,bottles ,,belonging ,,to ,,the ,,castor4 ,wash them well with water1 with a little soap and soda in it1 also some clean coarse sand or rice to get the marks out4 ,,to ,,wash ,,calicoes4 ,wash out the grease spots before putting the dress in1 as the spots cannot be seen after it is wet2 wash them well through two suds2 then rinse them1 throwing a little salt in the water to set the colours2 starch and hang them in the shade1 as the sun will fade them4 ,if the calico is black1 make the starch water as blue as possible4 ,wash1 and hang up quickly4 ,,to ,,gather ,,garden ,,herbs4 ,herbs should be gathered on a dry day1 just before they blossom4 ,wash them and hang them in a dry place2 as soon as they are dry1 put them in a paper bag4 ,sage1 sweet marjoram1 summer savoury1 and thyme should be pounded fine1 and kept in bottles corked tight4 ,when parsley is dry1 cut it fine1 and keep in bottles4 ,,for ,a ,,cough4 ,make a strong tea of hoarhound2 then strain it1 and add half a pound of the best loaf sugar1 to a pint of the tea3 let it simmer till thick2 then bottle it1 and take a little two or three times a day4 ,,for ,a ,,sore ,,throat ,,or ,,mouth4 ,make a sage tea by boiling some sage leaves2 when strong1 add honey and some alum or borax4 ,gargle the throat with this often through the day4 ,,for ,,the ,,sting ,,of ,a ,,bee ,,or ,,wasp4 ,rub the part with hot tallow1 or with hartshorn1 or wet clay4 ,,for ,,poison4 ,mix in a tumbler full of warm water one teaspoonful of the flour of mustard2 drink while warm3 it will make the patient throw off the poison4 ,this is good for the cramp4 ,,for ,,burns4 ,when the skin is not off1 apply scraped raw potatoes4 ,when the skin is off1 apply sweet oil and cotton1 or linseed oil and lime water made into a paste4 ,elder ointment is very good3 make the ointment of the green bark of the elder2 stew in lard4 ,linseed oil and lime water mixed in a paste1 is also an excellent cure4 ,,to ,,pick ,,ducks ,,and ,,geese4 ,dip them in boiling water2 then wrap them for a few moments in flannel1 and pick them1 holding them by the feet1 with the head down2 be careful to dry the feathers as soon as possible4 ,a very good way to cure feathers is to put them several times in a brick oven after the bread comes out3 then let them lie on the ground for several days1 bringing them in at night4 ,this will take away all the disagreeable smell which is so unpleasant in feathers when they are not properly dried4 ,,to ,,take ,,ink ,,stains ,,out ,,of ,,linen4 ,rub the stain with lemon juice and salt1 or a little hot tallow2 when the lemon juice and salt are used1 it must go in the sun for several hours2 then rinse it3 new milk boiling hot will take out most kinds of fruit stains2 dip in them when dry1 and repeat it often4 ,,to ,,clean ,,carpets4 ,shake them well2 then spread them on a clean floor1 and rub them with a soft brush dipped in camphine1 or with a piece of cloth3 when they are dry1 if the grease is not out1 repeat the operation4 ,,to ,,take ,,grease ,,spots ,,out ,,of ,,silk ,,or ,,woollen4 ,rub the spots with a sponge dipped in camphine2 rub1 or if the article soiled be silk1 spread magnesia on the wrong side2 let it remain for a day or two2 then brush it off1 and the spot will have disappeared4 ,,to ,,clean ,,knives ,,and ,,forks4 ,the iron filings from the blacksmith shop are excellent to clean knives and forks with4 ,rotten stone or fine brick dust is also very good4 ,do not put the handles in hot water1 as this injures them2 wipe them dry1 and keep them rolled in brown paper4 ,,to ,,clean ,,brass ,,and ,,copper ,,utensils4 ,all brass and copper utensils should be well cleaned before using them1 with hot vinegar and salt1 then washed in hot water2 keep the vessel warm till ready for use2 when done with it1 clean it well1 and keep in a dry place4 ,,to ,,clean ,,britannia4 ,rub them well with sweet oil and whitening2 when dry1 rub them off with buckskin4 ,if they are well washed in hot soap suds1 and rinsed in clean hot water every day1 and let dry quickly near the fire or in the sun1 they will seldom require rubbing4 ,,to ,,clean ,,stoves4 ,mix some ,british lustre with alum water2 put it on with a brush1 and with a dry brush rub it off4 ,,to ,,preserve ,,corn ,,for ,,winter ,,use4 ,take off all the outside husks2 fasten the inside ones down tight1 and pack in barrels or boxes with salt in alternate layers2 keep in a cool place1 or the corn will heat and spoil4 ,,to ,,preserve ,,grapes4 ,gather the bunches on a dry day2 be careful that the grapes are all sound2 pack them in sawdust or cotton3 put them in a box2 fasten it up1 and keep in a dry place4 ,,index4 ,a4 ,albonnie ,cake1 #aje ,almond ,cake1 #ajb1 #aae ,almond ,cream1 #ia ,almond ,pudding1 #ha ,apple ,charlotte1 #id ,apple ,dumplings1 #he ,apple ,dumpling ,sauce1 #bi ,apple ,float1 #ij ,apple ,fritters1 #hf ,apples1 ,iced1 #ij ,apple ,jelly1 #abj ,apples in ,jelly1 #ada ,apple ,pudding1 #ih ,apple ,sauce1 #bi ,apples and ,rice1 #ic ,apple ,toddy1 #acg ,apricots1 #aba ,arrow ,root 7for the sick17 #adg ,arrow ,root ,pudding1 #hj ,asparagus1 #eh ,a4 ,p4 ,s41 #aab1 #ade ,b4 ,balm ,tea1 #aej ,barley ,water1 #add ,bass1 ,sea1 #ai ,batter ,cakes1 ,corn1 #gd ,bean ,soup1 #af ,beans1 ,lima1 #eh ,beans1 ,string1 #eh ,beef1 ,to roast1 #cj ,beef1 ,to stew1 #ca ,beef1 ,to boil ,corned1 #cc ,beef1 ,to cure1 #da ,beef ,soup1 #aa1 #ab ,beef ,steak ,pie1 #cb ,beef ,steaks1 #ca ,beef a ,la ,mode1 #bc ,beef ,brisket1 7baked17 #cb ,beef's ,heart1 #cc ,beef ,tea1 #adi ,beef ,tongues1 ,to cure1 #db ,beer1 ,spruce1 #acb ,beets1 ,to boil1 #fc ,biscuit1 ,light1 #ga ,biscuit1 ,maryland1 #ga ,biscuit1 ,philadelphia ,milk1 #gj ,biscuit1 ,tea1 #ga ,blackberry ,flummery1 #aai ,blackberry ,pie1 #gg ,brandy1 ,cherry1 #aca ,brandy1 ,wild ,cherry1 #abi ,brandy1 ,rose1 #abi ,bread1 #fh ,bread in a ,brick ,oven1 ,to bake1 #fh ,bread1 ,diet1 #fi ,bread1 ,indian1 #gd ,bread1 ,potato1 #gb ,bread ,pudding1 #gi ,bread ,rolls1 #fi ,breakfast ,cakes1 ,indian1 #ge ,brocoli1 #fe ,broth1 ,chicken1 #acg ,broth1 ,mutton1 #ba ,buckwheat ,cakes1 #gb ,burns1 ,for1 #aeb ,butter1 #fe ,butter ,drops1 #aaa ,butter1 ,melted1 #bf ,butter1 ,to keep1 #ff ,butternuts1 ,to pickle1 #abf ,bunns1 #ajg ,bunns1 ,philadelphia1 #fi ,bunns1 ,spanish1 #aab ,c4 ,cabbage1 ,to boil1 #fd ,cabbage1 ,to pickle1 #abg ,cakes1 #ii ,cake1 ,a very cheap1 #ajh1 #aae ,cake1 ,a good small1 #aac ,cake1 ,albonnie1 #aje ,cake1 ,almond1 #aab1 #aae ,cake1 ,almond 7,small17 #aaj ,cakes1 ,buckwheat1 #gb ,cake1 ,carolina1 #ajg ,cake1 ,cheese1 #ada ,cake1 ,cinnamon1 #aaf ,cake1 ,cocoanut1 #aji1 #aaa1 #adj ,cake1 ,cocoanut ,pound1 #aad ,cake1 ,cocoanut and ,almond1 #aji ,cake1 ,composition1 #ajd ,cake1 ,corn ,batter1 #gd ,cake1 ,cream1 #aac ,cake1 ,cup1 #ajf ,cake1 ,currant1 #adj ,cake1 ,diamond1 #aab ,cake1 ,dover1 #adf ,cake1 ,drop1 #aaj ,cake1 ,every day1 #aae ,cake1 ,federal1 #aaj ,cake1 ,flannel1 #gb ,cake1 ,german1 #ga ,cake1 ,home made ,pound1 #aae ,cake1 ,icing for1 #ii1 #aad ,cake1 ,indian ,breakfast1 #ge ,cake1 ,jelly1 #aje ,cake1 ,journey1 #gd ,cake1 ,lady1 #aji ,cake1 ,lemon1 #aja ,cake1 ,lemon ,drop1 #aac ,cake1 ,loaf1 #ajd ,cake1 ,ohio1 #aaa ,cake1 ,plum or ,fruit1 #ajh ,cake1 ,potato1 #ge ,cake1 ,pound1 #ajh1 #aae ,cake1 ,quaker1 #ade ,cake1 ,queen1 #ajb ,cake1 ,sassafras1 #ajg ,cake1 ,savoy1 #aad ,cake1 ,scotch1 #aac1 #add ,cake1 ,seed1 #ajd ,cake1 ,soda1 #gj ,cake1 ,spanish1 #aab ,cake1 ,sponge1 #aje1 #adj ,cake1 ,sugar1 #aaa ,cake1 ,white1 #ajg ,cake1 ,warwick1 #ajh ,calf's ,feet ,jelly1 #if ,calf's ,feet1 ,to stew1 #ce ,calf's ,head or ,mock ,turtle1 #cd ,calf's ,head ,soup1 #ad1 #acb1 #acc1 #acd ,calicoes1 ,to wash1 #aea ,candy1 ,molasses1 #adb ,candy with ,kernels of ,nuts1 #adc ,caper and ,nasturtion ,sauce1 #bf ,carrageen or ,irish ,moss ,jelly1 #adc1 #adi ,carrots1 #ee ,castor ,bottles1 ,to wash1 #aea ,catfish ,soup1 #ae ,catsup1 ,mushroom1 #abh ,catsup1 ,tomato1 #abg ,catsup1 ,walnut1 #abh ,cauliflower1 #ed1 #abg ,celery ,sauce1 #bg ,celery ,vinegar1 #bh ,charlotte ,russe1 #if ,cheese ,cake1 #ada ,cheese and ,eggs1 ,to cook1 #adb ,cherries1 7,morella17 or ,carnation1 #abj ,cherry ,shrub1 #aca ,cherry ,brandy1 #aca ,chicken1 ,to fry1 #de ,chicken1 ,to roast1 #de ,chicken1 ,to stew1 #df ,chicken1 ,to broil1 #df ,chicken1 ,to bake1 #df ,chicken1 ,to boil1 #dg ,chicken ,broth1 #ac ,chicken ,pie1 #df ,chicken ,tea1 #aej ,chicken with ,curry1 ,to cook1 #dg ,chicken in ,batter1 ,to cook1 #dg ,chicken ,salad1 #ea ,chicken ,soup1 #ac ,chine1 ,to boil and freeze1 #dc ,chocolate1 ,to make1 #fg ,chocolate ,cream1 #ib1 #ie ,chocolate ,custard1 #ig ,chops1 ,mutton1 #cg ,citron ,melon1 ,to preserve1 #aai ,clam ,soup1 #ag1 #ace ,clams1 ,to fry1 #bb ,clams1 ,to stew1 #bb ,cocoanut ,cream1 #ia ,cocoanut ,pound ,cake1 #aad ,cocoanut ,pudding1 #gi ,cod1 ,to boil fresh1 #ah ,cod1 ,to dress salt1 #bj ,coffee1 ,to make1 #ff ,cologne1 #acj ,composition ,cake1 #ajd ,cookies1 ,new ,york1 #aaa ,cordial1 ,blackberry1 #abi1 #aca ,corn1 ,to boil1 #fb ,corn1 ,to fricassee1 #ei ,corn1 for ,winter1 ,to keep1 #ei ,corn ,batter ,cakes1 #gd ,cornmeal ,gruel1 #adf ,cottage ,cheese1 #be ,cottage ,pudding1 #adj ,cough1 ,for a1 #aeb ,crab ,apples1 ,to preserve1 #abc ,crabs1 ,to boil1 #bb ,crabs1 ,to stew1 #bb ,cracker ,jelly1 #adi ,cranberry ,sauce1 #cj ,cream1 ,to freeze1 #ij ,cream1 ,almond1 #ia ,cream1 ,chocolate1 #ib ,cream1 ,cocoanut1 #ia ,cream1 ,ice1 #ia ,cream1 ,lemon1 #ia ,cream1 ,raspberry1 #ia1 #ie ,cream ,sauce1 #bh ,croquettes1 ,to make1 #di ,croquettes of sweet ,breads1 #ec ,crullers1 #ajc ,cucumbers1 #fc ,cucumbers1 ,to pickle1 #abe1 #adb ,cup-,cake1 #ajf ,currant ,cake1 #adj ,currant ,jelly1 #aai1 #add ,currant ,pies1 #gg ,currant ,shrub1 #acj ,custard1 ,a good1 #ii ,custard1 ,boiled1 #ig ,custard1 ,cold1 #hi ,custard1 ,chocolate1 #ig ,custard ,pudding1 #ih ,custard1 ,swiss1 #hd ,custard with ,fruit1 ,iced1 #ic ,custard1 ,sponge ,cake1 #hc ,d4 ,dessert1 #hd ,diet for the ,sick1 #adf ,doughnuts1 #ajc ,dried ,fruit1 ,to stew1 #cj ,ducks1 ,to stew1 #dg ,ducks1 ,wild1 #dh ,dumplings1 ,apple1 #he ,dumplings1 ,fruit1 #he ,dumplings1 ,peach1 #he ,e4 ,eggs1 ,to boil1 #ec ,eggs1 ,to fry1 #ec ,eggs1 ,to poach1 #ec ,eggs and ,tomatoes1 #fb ,eggs1 ,to keep1 #ff ,eggs1 ,scrambled1 #ec ,egg ,plant1 ,to fry1 #fj ,egg ,plant1 ,to stew1 #fj ,egg ,sauce1 #bf ,egg ,soup1 #ace ,egg ,toast1 #eb ,elderberry ,jam1 #add ,elderberry ,wine1 #abi ,f4 ,fish1 #ag ,flannel ,cakes1 #gb ,flannels1 ,to wash1 #aea ,floating ,island1 #hi ,florendines1 #gh ,flowers1 ,to keep1 #aej ,fondus1 #ci ,freezing ,cream1 #ij ,fritters1 ,apple1 #hf ,fritters1 ,boiled ,milk1 #hf ,fritters1 ,indian ,meal1 #he ,fritters1 ,rice ,flour1 #hh ,furs from ,moths1 ,to keep1 #aej ,g4 ,german ,cakes1 #ga ,gingerbread1 ,a very good1 #aja1 #aaf ,gingerbread1 ,crisp1 #ajj ,gingerbread1 ,hard1 #aaj1 #ade ,gingerbread1 ,light1 #ii ,gingerbread ,nuts1 #ajj ,gingerbread1 ,soft ,molasses1 #ajj ,gingerbread1 ,spiced1 #aja ,ginger ,jumbles1 #ade ,goose1 ,to roast1 #dd ,gooseberry ,fool1 #ij ,grape ,jelly1 ,green1 #abj ,gravy1 #bi ,greens1 ,to boil1 #eg ,gruel1 ,cornmeal1 #adf ,gruel1 ,oatmeal1 #adf ,gruel1 ,rice1 #adg ,guinea ,fowl1 #acg ,h4 ,haddock1 #ai ,halibut1 ,to boil1 #ah ,halibut1 ,to fry1 #ah ,ham1 ,to boil1 #db ,ham1 ,to boil ,stuffed1 #db ,ham1 ,to bake1 #db ,hams and ,shoulders1 ,to cure1 #db ,hen's ,nest1 #if ,herbs1 ,to gather1 #aea ,herring1 ,to pickle1 #ai ,hog's ,head ,cheese1 #dd ,hominy1 #ei ,hominy1 ,to fry1 #ei ,i4 ,ice ,cream1 #ia ,icing for ,cakes1 #ii1 #aad ,indian ,bread1 #gd ,indian ,breakfast ,cakes1 #ge ,indian ,meal ,fritters1 #he ,indian ,pudding1 #gh ,irish ,moss1 #hi ,isinglass1 ,to clarify1 #id ,italian ,macaroni1 #ea ,j4 ,jam1 ,elderberry1 #add ,jam1 ,raspberry1 #abj ,jam1 ,strawberry1 #aba ,jelly1 #adc ,jelly1 ,apple1 #abj ,jelly ,cake1 #aje ,jelly1 ,calf's ,feet1 #if ,jelly1 ,cracker1 #adi ,jelly1 ,currant1 #aai1 #add ,jelly1 ,green ,grape1 #abj ,jelly1 7,irish ,moss7 or ,carrageen1 #adc ,jelly1 ,madeira1 #ie ,jelly ,puffs1 #ib ,jelly1 ,quince1 #aah ,jelly1 ,raspberry1 #abj ,jelly1 ,strawberry1 #id ,journey ,cake1 #gd ,jumbles1 ,common1 #ajc ,jumbles1 ,good1 #ajb ,jumbles1 ,ginger1 #ade ,k4 ,kidneys1 #ci ,kisses1 #ajf ,l4 ,lady ,fingers1 #aje ,lamb with ,peas1 ,to stew1 #cf ,lemonade1 #adh ,lemon ,cake1 #aja ,lemon ,cream1 #ia ,lemon ,juice1 ,to keep1 #acj ,lemon ,peel1 ,to preserve1 #adb ,lemon ,pudding1 #hb ,lima ,beans1 #eh ,limes1 ,to preserve1 #abc ,liver1 #ci ,loaf ,cake1 #ajd ,lobsters1 ,to boil1 #bb ,lobster ,sauce1 #bg ,lobsters1 ,stewed1 #bb ,m4 ,macaroni1 #ej ,macaroni with ,cream1 #ea ,macaroni1 ,italian1 #ea ,macaroni ,pudding1 #hg ,macaroons1 #ajb ,mackerel1 ,to boil1 #ba ,mangoes1 ,to pickle1 #abd ,marmalade1 ,peach1 #aag ,marmalade1 ,quince1 #aah ,mead1 #acb ,melted ,butter1 #bf ,merang aux ,pomme1 in ,paste1 #hc ,merang aux ,pomme1 with ,cream1 #hc ,merangues1 #ajc ,mince ,pies1 #gg ,mint ,sauce1 #bg ,mock ,turtle ,soup1 #ad ,mock ,turtle or ,calf's ,head1 #cd ,muffins1 ,mush1 #gc ,muffins1 ,quick1 #gc ,muffins1 ,rice1 #gc ,muffins1 ,risen1 #gj ,mullagatawny ,soup1 #ae ,munsey ,pudding1 #hj ,mush1 ,to make1 #gd ,mush ,rolls1 #fi ,mushrooms1 ,to pickle1 #abf ,mushrooms1 ,to stew1 #fd ,mushroom ,sauce1 #bg ,mutton1 ,to hash1 #aci ,mutton1 ,to roast a ,loin of1 #cf ,mutton1 ,to roast a ,leg of1 #cf ,mutton1 ,to boil a ,breast of1 #cg ,mutton1 ,to boil a ,leg of1 #ch ,mutton1 ,to salt a ,leg of1 #cg ,mutton1 ,to stew1 #ch ,mutton with ,mushrooms1 ,to stew1 #ch ,mutton like ,venison1 ,to dress1 #cg ,mutton like ,venison1 ,to stew1 #ci ,mutton ,broth1 #ab ,mutton ,chops1 #cg ,mutton ,chops like ,venison1 #ch ,mutton ,steaks1 #cg ,n4 ,nasturtions1 ,to pickle1 #abe ,noodles for ,soup1 #di ,o4 ,ochras for ,winter1 ,to dry1 #fb ,ochra ,soup1 #ae ,ointment for ,mortification1 #adc ,omelet1 #ed ,omelet ,souffle1 #ed ,omelette with ,cheese1 #eb ,omelette with ,oysters1 #eb ,onions1 ,to cook1 #fc ,onion ,sauce1 #bg ,onions1 ,to pickle1 #abd ,orange ,pudding1 #hj ,oranges1 ,a fancy dish of1 #hb ,orange ,peel1 ,to preserve1 #add ,orgeat1 #acj ,ox ,tail ,soup1 #ad ,oysters1 ,broiled1 #bb ,oyster ,fritters1 #bd ,oysters1 ,pickled1 #bc ,oyster ,pie1 #bc ,oyster ,plant or ,salsify1 #ee ,oysters1 ,roasted1 #bc ,oyster ,sauce1 #bf ,oysters1 ,scalloped1 #bd ,oyster ,soup1 #ac1 #acf ,oysters1 ,stewed1 #bc ,p4 ,pancakes1 #hf ,parsnips1 #ee ,partridges1 #di ,peaches1 ,to preserve1 #aaf ,peaches in ,brandy1 ,to preserve1 #aag ,peach ,cheese1 #ie ,peach ,dumplings1 #he ,peach ,ice1 #ib ,peach ,marmalade1 #aag ,peaches1 ,spiced1 #aai ,peaches like ,figs1 ,to dry1 #abc ,peas1 #eh ,pea ,soup1 #af ,pears1 #aah ,perch1 ,to fry1 #ba ,pepper ,sauce1 #bh ,pepper-pot1 #di ,peppers1 ,to pickle1 #abe ,pheasants1 ,to roast1 #dh ,piccalille1 #abg ,pickles1 #abd ,pie1 ,blackberry1 #gg ,pie1 ,currant1 #gg ,pies1 ,mince1 #gg ,pies1 ,peach1 #gh ,pies1 ,rhubarb1 #gg ,pig1 ,to roast1 #dj ,pig's ,feet1 ,to fry1 #dj ,pig's ,feet1 ,to souse1 #da ,pig's ,head1 #dj ,pigeons1 #di ,pignolattis1 #adj ,pine ,apples1 #aba ,pine ,apple ,preserves1 #abc ,plums1 #aai ,plums1 ,green ,gage1 #aba ,plums1 ,magnum ,bonum1 #aba ,poison1 ,for1 #aeb ,polenta1 ,to make1 #ej ,pone1 ,lightened1 #gd ,pork1 ,to roast1 #dj ,potatoes1 ,to boil1 #ee ,potatoes1 ,to fry1 #ef ,potatoes1 ,to stew1 #ef ,potatoes1 ,mashed1 #ef ,potatoes1 ,to roast1 #eg ,potato ,cakes1 #ge ,potato ,rolls1 #gb ,potato ,puffs1 #aad ,preserves1 #aaf ,preserves1 ,pine ,apple1 #abc ,pudding1 ,almond1 #hh ,pudding1 ,apple1 #ih ,pudding1 ,arrow ,root1 #hj ,pudding1 ,bird's ,nest1 #ih ,pudding1 ,bread1 #gi ,pudding1 ,cocoanut1 #gi ,pudding1 ,corn ,starch1 #hg ,pudding1 ,cottage1 #adj ,pudding1 ,cream1 #gh ,pudding1 ,custard1 #ih ,pudding1 ,farina1 #hg ,pudding1 ,flour 7baked17 #hf ,pudding1 ,flour 7boiled17 #ih ,pudding1 ,green ,corn1 #ii ,pudding1 ,indian1 #gh ,pudding1 ,lemon1 #hb ,pudding1 ,macaroni1 #hg ,pudding1 ,munsey1 #hj ,pudding1 ,orange1 #hj ,pudding1 ,peach1 #ha ,pudding1 ,plum1 #ha ,pudding1 ,poor ,man's1 #gi ,pudding1 ,pumpkin1 #hb ,pudding1 ,quick1 #hf ,pudding1 ,rice1 #gh1 #hg ,pudding1 ,rice 7,jersey17 #hj ,pudding1 ,rice 7boiled17 #hh ,pudding1 ,sago1 #gi ,pudding1 ,sponge ,cake1 #hj ,pudding1 ,sweet ,potato1 #ha ,pudding1 ,tapioca1 #gi ,pudding1 ,transparent1 #ig ,pudding1 ,vermicelli1 #hg ,puff ,paste1 #ge1 #gf ,puffs1 ,french1 #ib ,puffs1 ,jelly1 #ib ,puffs1 ,potato1 #aad ,punch1 ,cream of ,tartar1 #adh ,punch1 ,roman1 #acg ,q4 ,queen ,cake1 #ajb ,quinces1 #aag ,quince ,jelly1 #aah ,quince ,marmalade1 #aah ,r4 ,rabbits1 ,to fry1 #dh ,rabbits1 ,to stew1 #dh ,raspberry ,cream1 #ia1 #ie ,raspberry ,jam1 #abj ,raspberry ,vinegar1 #acj ,rennet1 ,to prepare1 #be ,rice ,flour ,fritters1 #hh ,rice ,gruel1 #adg ,rice ,milk1 #hh ,rice ,pudding1 #gh1 #hj1 #hg1 #hh ,rice ,sponge ,cake1 #ajf ,rock ,fish1 ,to boil1 #ba ,rock ,fish1 ,to fry1 #ba ,rolls1 ,bread1 #fi ,rolls1 ,mush1 #fi ,rolls1 ,potato1 #gb ,rolls1 ,twist1 #gj ,rologee1 #ci ,rose ,brandy1 #abi ,rusks1 #aji ,rusks1 7,common17 #aae ,s4 ,sago1 #adh ,salad1 ,to dress1 #ed ,salad1 ,chicken1 #ea ,sally ,lunn1 #gb ,salmon1 ,to boil1 #bj ,salmon1 ,to pickle1 #bj ,salsify or ,oyster ,plant1 #ee ,sauce1 ,venison1 #bi ,sauce1 ,wine1 #bh ,sausage ,meat1 ,to make1 #dc ,scrapple1 ,to make1 #da ,sea ,bass1 #ai ,sea ,kale1 #fe ,seed ,cake1 #ajd ,shad1 ,to bake1 #ag ,shad1 ,to broil1 #ah ,shad1 ,potted1 #ach ,shavings1 #ajj ,sheep's ,head1 ,to boil1 #ai ,slaw1 ,cold1 #fd ,slaw1 ,hot or ,cold1 #fd ,smearcase1 or ,cottage ,cheese1 #be ,smelts1 ,to fry1 #ba ,snipe or ,woodcock1 ,to roast1 #dh ,snow1 ,a dish of1 #ada ,soda ,cakes1 #gj ,soup1 ,clam1 #ace ,soup1 ,egg1 #ace ,soup1 ,oyster1 #acf ,soup1 ,turtle1 #acd ,soup1 ,veal1 #ab ,soup1 ,vegetable1 #adh ,soup for the ,sick1 #acf ,spanish ,olio1 #ej ,spice ,nuts1 #ade ,spinach1 #eg ,sponge ,cake1 #aje1 #adj ,sponge ,cake in form of a ,ham1 #ic ,sponge ,cake1 ,custard1 #hc ,sponge ,cake1 ,rice1 #ajf ,spruce ,beer1 #acb ,squashes1 #fc ,sting of a ,bee1 or ,wasp1 #aeb ,stock for ,soups and ,gravy1 #ach ,strawberries1 ,to preserve1 #aba ,strawberry ,jam1 #aba ,strawberry ,jelly1 #id ,strawberry ,whips1 #hd ,sturgeon1 ,to boil1 #ai ,succotash1 #ach ,sugar1 ,to clarify1 #id ,sugar ,drops1 #aci ,sweet ,breads1 #ce ,sweet ,breads1 ,to stew1 #aci ,sweet ,breads1 ,to roast1 #aci ,sweet ,breads and ,oyster ,pie1 #ce ,sweet ,potatoes1 ,to fry1 #eg ,sweet ,potatoes1 ,to boil1 #eg ,syllabub1 #ada ,t4 ,tamarind ,water1 #adg ,tea1 ,to make1 #ff ,tea1 ,balm1 #aej ,terrapins1 #bd1 #acf ,throat1 ,for a ,sore1 #aeb ,toast ,water1 #adh ,toast1 ,milk1 #aej ,toddy1 ,apple1 #acg ,tomatoes1 ,to stew1 #fj1 #fa ,tomatoes1 ,to broil1 #fa ,tomatoes1 ,to bake1 #fa1 #fb ,tomatoes and ,ochras1 #fb ,tomatoes1 ,to pickle1 #abe ,tomatoes1 ,to pickle green1 #abf ,tomatoes1 ,to preserve green1 #aah ,trifle1 #hi ,tripe1 ,to fry1 #be ,trout1 #ai ,turbot1 #ah ,turkey1 ,to roast1 #dd ,turkey1 ,to boil1 #de ,turnips1 #ee ,turtle ,soup1 #acd ,v4 ,veal1 #cc ,veal1 ,to stew1 #cd ,veal1 ,to roast a ,loin of1 #cc ,veal1 ,to bake a ,fillet of1 #cd ,veal ,cutlets1 #cd ,veal ,gravy1 #bi ,veal ,potpie1 #acg ,veal ,soup1 #ab ,vegetables for ,winter1 ,to keep1 #fd ,venison ,sauce1 #bi ,vinegar1 ,celery1 #bh ,vinegar1 ,raspberry1 #acj ,w4 ,wafers1 #ajf ,waffles1 ,quick1 #gc ,water ,melon ,rinds1 #abb ,whips1 #hi ,white ,cake1 #ajg ,wild ,cherry ,brandy1 #abi ,windows1 ,to wash1 #aea ,wine1 ,elderberry1 #abi ,wine ,sauce1 #bh ,wine ,whey1 #adg ,woodcock1 or ,snipe1 ,to roast1 #dh ,y4 ,yeast1 #fg 99 99 99 99 99 99 ,transcriber's note3 ,inconsistent spelling and hyphenation are as in the original4