,steve ,schulze1 ,charles ,franks and the ,online ,distributed ,proofreading ,team4 ,this file was produced from images generously made available by the ,digital ,multimedia ,center1 ,michigan ,state ,university ,libraries4 ,,seventy-,,five ,,receipts ,,for ,,pastry ,,cakes1 ,,and ,,sweetmeats ,,by ,,miss ,,leslie1 ,,of ,,philadelphia4 #ahcb ,,preface4 ,the following ,receipts for ,pastry1 ,cakes1 and ,sweetmeats1 are original1 and have been used by the author and many of her friends with uniform success4 ,they are drawn up in a style so plain and minute1 as to be perfectly intelligible to servants1 and persons of the most moderate capacity4 ,all the ingredients1 with their proper quantities1 are enumerated in a list at the head of each receipt1 a plan which will greatly facilitate the business of procuring and preparing the requisite articles4 ,there is frequently much difficulty in following directions in ,english and ,french ,cookery ,books1 not only from their want of explicitness1 but from the difference in the fuel1 fire-places1 and cooking utensils1 generally used in ,europe and ,america2 and many of the ,european receipts are1 so complicated and laborious1 that our female cooks are afraid to undertake the arduous task of making any thing from them4 ,the receipts in this little book are1 in every sense of the word1 ,american2 but the writer flatters herself that 7if exactly followed7 the articles produced from them will not be found inferior to any of a similar description made in the ,european manner4 ,experience has proved1 that pastry1 cakes1 c4 prepared precisely according to these directions will not fail to be excellent3 but where economy is expedient1 a portion of the seasoning1 that is1 the spice1 wine1 brandy1 rosewater1 essence of lemon1 c4 may be omitted without any essential deviation of flavour1 or difference of appearance2 retaining1 however1 the given proportions of eggs1 butter1 sugar1 and flour4 ,but if done at home1 and by a person that can be trusted1 it will be proved1 on trial1 that any of these articles may be made in the best and most liberal manner at one half of the cost of the same articles supplied by a confectioner4 ,and they will be found particularly useful to families that live in the country or in small towns1 where nothing of the kind is to be purchased4 ,,contents4 ,,part ,,the ,,first4 ,preliminary ,remarks ,puff ,paste ,common ,paste ,mince ,pies ,plum ,pudding ,lemon ,pudding ,orange ,pudding ,cocoa ,nut ,pudding ,almond ,pudding ,a ,cheesecake ,sweet ,potato ,pudding ,pumpkin ,pudding ,gooseberry ,pudding ,baked ,apple ,pudding ,fruit ,pies ,oyster ,pie ,beef ,steak ,pie ,indian ,pudding ,batter ,pudding ,bread ,pudding ,rice ,pudding ,boston ,pudding ,fritters ,fine ,custards ,plain ,custards ,rice ,custard ,cold ,custards ,curds and ,whey ,a ,trifle ,whipt ,cream ,floating ,island ,ice ,cream ,calf's ,feet ,jelly ,blanc-mange ,,part ,,the ,,second ,general directions ,queen ,cake ,pound ,cake ,black ,cake1 or ,plum ,cake ,sponge ,cake ,almond ,cake ,french ,almond ,cake ,maccaroons ,apees ,jumbles ,kisses ,spanish ,buns ,rusk ,indian ,pound ,cake ,cup ,cake ,loaf ,cake ,sugar ,biscuits ,milk ,biscuits ,butter ,biscuits ,gingerbread ,nuts ,common ,gingerbread ,la ,fayette ,gingerbread ,a ,dover ,cake ,crullers ,dough ,nuts ,waffles ,soft ,muffins ,indian ,batter ,cakes ,flannel ,cakes ,rolls ,,part ,,the ,,third ,general directions ,apple ,jelly ,red ,currant ,jelly ,black ,currant ,jelly ,gooseberry ,jelly ,grape ,jelly ,peach ,jelly ,preserved ,quinces ,preserved ,pippins ,preserved ,peaches ,preserved ,crab-,apples ,preserved ,plums ,preserved ,strawberries ,preserved ,cranberries ,preserved ,pumpkin ,preserved ,pine-,apple ,raspberry ,jam ,,appendix4 ,miscellaneous ,receipts ,as all families are not provided with scales and weights1 referring to the ingredients generally used in cakes and pastry1 we subjoin a list of weights and measures4 ,,weight ,,and ,,measure ,wheat flour one pound is one quart4 ,indian meal one pound1 two ounces1 is one quart4 ,butter--when soft one pound is one quart4 ,loaf-sugar1 broken one pound is one quart4 ,white sugar1 powdered one pound1 one ounce1 is one quart4 ,eggs ten eggs are one pound4 ,,liquid ,,measure ,sixteen large table-spoonfuls are half a pint4 ,eight large table-spoonfuls are one gill4 ,four large table-spoonfuls are half a gill4 ,a common-sized tumbler holds half a pint4 ,a common-sized wine-glass half a gill4 ,allowing for accidental differences in the quality1 freshness1 dryness1 and moisture of the articles1 we believe this comparison between weight and measure1 to be nearly correct as possible4 ,,part ,,the ,,first4 ,,pastry ,the eggs should not be beaten till after all the other ingredients are ready1 as they will fail very soon4 ,if the whites and yolks are to be beaten separately1 do the whites first1 as they will stand longer4 ,eggs should be beaten in a broad shallow pan1 spreading wide at the top4 ,butter and sugar should be stirred in a deep pan with straight sides4 ,break every egg by itself1 in a saucer1 before you put it into the pan1 that in case there should be any bad ones1 they may not spoil the others4 ,eggs are beaten most expeditiously with rods4 ,a small quantity of white of egg may be beaten with a knife1 or a three-pronged fork4 ,there can be no positive rules as to the exact time of baking each article4 ,skill in baking is the result of practice1 attention1 and experience4 ,much1 of course1 depends on the state of the fire1 and on the size of the things to be baked1 and something on the thickness of the pans or dishes4 ,if you bake in a stove1 put some bricks in the oven part to set the pans or plates on1 and to temper the heat at the bottom4 ,large sheets of iron1 without sides1 will be found very useful for small cakes1 and to put under the pans or plates4 ,,puff ,,paste4 ,half a pound and two ounces of sifted flour4 ,half a pound of the best fresh butter--washed4 ,a little cold water4 ,this will make puff-paste for two ,puddings1 or for one soup-plate ,pie1 or for four small ,shells4 ,weigh half a pound and two ounces of flour1 and sift it through a hair-sieve into a large deep dish4 ,take out about one fourth of the flour1 and lay it aside on one corner of your pasteboard1 to roll and sprinkle with4 ,wash1 in cold water1 half a pound of the best fresh butter4 ,squeeze it hard with your hands and make it up into a round lump4 ,divide it in four equal parts2 lay them on one side of your paste-board1 and have ready a glass of cold water4 ,cut one of the four pieces of butter into the pan of flour4 ,cut it as small as possible4 ,wet it gradually with a very little water 7too much water will make it tough7 and mix it well with the point of a large case-knife4 ,do not touch it with your hands4 ,when the dough gets into a lump1 sprinkle on the middle of the board some of the flour that you laid aside1 and lay the dough upon it1 turning it out of the pan with the knife4 ,rub the rolling-pin with flour1 and sprinkle a little on the lump of paste4 ,roll it out thin1 quickly1 and evenly1 pressing on the rolling-pin very lightly4 ,then take the second of the four pieces of butter1 and1 with the point of your knife1 stick it in little bits at equal distances all over the sheet of paste4 ,sprinkle on some flour1 and fold up the dough4 ,flour the paste-board and rolling-pin again2 throw a little flour on the paste and roll it out a second time4 ,stick the third piece of butter all over it in little bits4 ,throw on some flour1 fold up the paste1 sprinkle a little more flour on the dough1 and on the rolling-pin1 and roll it out a third time1 always pressing on it lightly4 ,stick it over with the fourth and last piece of butter4 ,throw on a little more flour1 fold up the paste and then roll it out in a large round sheet4 ,cut off the sides1 so as to make the sheet of a square form1 and lay the slips of dough upon the square sheet4 ,fold it up with the small pieces of trimmings1 in the inside4 ,score or notch it a little with the knife2 lay it on a plate and set it away in a cool place1 but not where it can freeze1 as that will make it heavy4 ,having made the paste1 prepare and mix your pudding or pie4 ,when the mixture is finished1 bring out your paste1 flour the board and rolling-pin1 and roll it out with a short quick stroke1 and pressing the rolling-pin rather harder than while you were putting the butter in4 ,if the paste rises in blisters1 it will be light1 unless spoiled in baking4 ,then cut the sheet in half1 fold up each piece and roll them out once more1 separately1 in round sheets the size of your plate4 ,press on rather harder1 but not too hard4 ,roll the sheets thinnest in the middle and thickest at the edges4 ,if intended for puddings1 lay them in buttered soup-plates1 and trim them evenly round the edges4 ,if the edges do not appear thick enough1 you may take the trimmings1 put them all together1 roll them out1 and having cut them in slips the breadth of the rim of the plate1 lay them all round to make the paste thicker at the edges1 joining them nicely and evenly1 as every patch or crack will appear distinctly when baked4 ,notch the rim handsomely with a very sharp knife4 ,fill the dish with the mixture of the pudding1 and bake it in a moderate oven4 ,the paste should be of a light brown colour4 ,if the oven is too slow1 it will be soft and clammy2 if too quick1 it will not have time to rise as high as it ought to do4 ,in making the best puff-paste1 try to avoid using more flour to sprinkle and roll with1 than the small portion which you have laid aside for that purpose at the beginning4 ,if you make the dough too soft at first1 by using too much water1 it will be sticky1 and require more flour1 and will eventually be tough when baked4 ,do not put your hands to it1 as their warmth will injure it4 ,use the knife instead4 ,always roll from you rather than to you1 and press lightly on the rolling-pin1 except at the last4 ,it is difficult to make puff-paste in the summer1 unless in a cellar1 or very cool room1 and on a marble table4 ,the butter should1 if possible1 be washed the night before1 and kept covered with ice till you use it next day4 ,the water should have ice in it1 and the butter should be iced as it sets on the paste-board4 ,after the paste is mixed1 it should be put in a covered dish1 and set in cold water till you are ready to give it the last rolling4 ,with all these precautions to prevent its being heavy1 it will not rise as well1 or be in any respect as good as in cold weather4 ,the handsomest way of ornamenting the edge of a pie or pudding is to cut the rim in large square notches1 and then fold over triangularly one corner of every notch4 ,,common ,,paste ,,for ,,pies4 ,a pound and a half of sifted flour4 ,three quarters of a pound of butter--washed4 ,this will make one large pie or two small ones4 ,sift the flour into a pan4 ,cut the butter into two equal parts4 ,cut one half of the butter into the flour1 and cut it up as small as possible4 ,mix it well with the flour1 wetting it gradually with a little cold water4 ,spread some flour on your paste-board1 take the lump of paste out of the pan1 flour your rolling-pin1 and roll out the paste into a large sheet4 ,then stick it over with the remaining half of the butter in small pieces1 and laid at equal distances4 ,throw on a little flour1 fold up the sheet of paste1 flour it slightly1 and roll it out again4 ,then fold it up1 and cut it in half or in four1 according to the size of your pies4 ,roll it out into round sheets the size of your pie-plates1 pressing rather harder on the rolling-pin4 ,butter your pie-plates1 lay on your under crust1 and trim the edge4 ,fill the dish with the ingredients of which the pie is composed1 and lay on the lid1 in which you must prick some holes1 or cut a small slit in the top4 ,crimp the edges with a sharp knife4 ,heap up the ingredients so that the pie will be highest in the middle4 ,some think it makes common paste more crisp and light1 to beat it hard on both sides with the rolling-pin1 after you give it the first rolling1 when all the butter is in4 ,if the butter is very fresh1 you may mix with the flour a salt-spoonful of salt4 ,,mince ,,pies ,one pound and a half of boiled beef's heart1 or fresh tongue--chopped when cold4 ,two pounds of beef suet1 chopped fine4 ,four pounds of pippin apples1 chopped4 ,two pounds of raisins1 stoned and chopped4 ,two pounds of currants1 picked1 washed1 and dried4 ,two pounds of powdered sugar4 ,one quart of white wine4 ,one quart of brandy4 ,one wine-glass of rose-water4 ,two grated nutmegs4 ,half an ounce of powdered cinnamon ,a quarter of an ounce of powdered cloves ,a quarter of an ounce of powdered mace ,a teaspoon of salt4 ,two large oranges4 ,half a pound of citron1 cut in slips4 ,parboil a beef's heart1 or a fresh tongue4 ,after you have taken off the skin and fat1 weigh a pound and a half4 ,when it is cold1 chop it very fine4 ,take the inside of the suet2 weigh two pounds1 and chop it as fine as possible4 ,mix the meat and suet together1 adding the salt4 ,pare1 core1 and chop the apples1 and then stone and chop the raisins4 ,having prepared the currants1 add them to the other fruit1 and mix the fruit with the meat and suet4 ,put in the sugar and spice1 and the grated peel and juice of the oranges4 ,wet the whole with the rose water and liquor1 and mix all well together4 ,make the paste1 allowing for each pie1 half a pound of butter and three quarters of a pound of sifted flour4 ,make it in the same manner as puff-paste1 but it will not be quite so rich4 ,lay a sheet of paste all over a soup-plate4 ,fill it with mince-meat1 laying slips of citron on the top4 ,roll out a sheet of paste1 for the lid of the pie4 ,put it on1 and crimp the edges with a knife4 ,prick holes in the lid4 ,bake the pies half an hour in a brisk oven4 ,keep your mince meat in a jar tightly covered4 ,set it in a dry1 cool place1 and occasionally add more brandy to it4 ,instead of the heart or tongue1 you may1 if you choose1 use part of a round of fresh beef4 ,,plum ,,pudding ,one pound of raisins1 stoned and cut in half4 ,one pound of currants1 picked1 washed and dried4 ,one pound of beef suet chopped fine4 ,one pound of grated stale bread1 or1 half a pound of flour and half a pound of bread4 ,eight eggs4 ,a quarter of a pound of sugar4 ,a glass of brandy4 ,a pint of milk4 ,a glass of wine4 ,two nutmegs1 grated4 ,a table-spoonful of mixed cinnamon and mace4 ,a salt-spoonful of salt4 ,you must prepare all your ingredients the day before 7except beating the eggs7 that in the morning you may have nothing to do but to mix them1 as the pudding will require six hours to boil4 ,beat the eggs very light1 then put to them half the milk and beat both together4 ,stir in gradually the flour and grated bread4 ,next add the sugar by degrees4 ,then the suet and fruit alternately4 ,the fruit must be well sprinkled with flour1 lest it sink to the bottom4 ,stir very hard4 ,then add the spice and liquor1 and lastly the remainder of the milk4 ,stir the whole mixture very well together4 ,if it is not thick enough1 add a little more grated bread or flour4 ,if there is too much bread or flour1 the pudding will be hard and heavy4 ,dip your pudding-cloth1 in boiling water1 shake it out and sprinkle it slightly with flour4 ,lay it in a pan and pour the mixture into the cloth4 ,tie it up carefully1 allowing room for the pudding to swell4 ,boil it six hours1 and turn it carefully out of the cloth4 ,before you send it to table1 have ready some blanched sweet almonds cut in slips1 or some slips of citron1 or both4 ,stick them all over the outside of the pudding4 ,eat it with wine1 or with a sauce made of drawn butter1 wine and nutmeg4 ,the pudding will be improved if you add to the other ingredients1 the grated rind of a large lemon or orange4 ,,lemon ,,pudding ,one small lemon1 with a smooth thin rind4 ,three eggs4 ,a quarter of a pound of powdered white sugar4 ,a quarter of a pound of fresh butter--washed4 ,a table-spoonful of white wine and brandy1 mixed4 ,a tea-spoonful of rose-water4 ,five ounces of sifted flour1 and a quarter of a pound of fresh butter for the paste4 ,grate the yellow part of the rind of a small lemon4 ,then cut the lemon in half1 and squeeze the juice into the plate that contains the grated rind1 carefully taking out all the seeds4 ,mix the juice and rind together4 ,put a quarter of a pound of powdered white sugar into a deep earthen pan1 and cut up in it a quarter of a pound of the best fresh butter4 ,if the weather is very cold1 set the pan near the fire1 for a few minutes1 to soften the butter1 but do not allow it to melt or it will be heavy4 ,stir the butter and sugar together1 with a stick or wooden spoon1 till it is perfectly light and of the consistence of cream4 ,put the eggs in a shallow broad pan1 and beat them with an egg-beater or rods1 till they are quite smooth1 and as thick as a boiled custard4 ,then stir the eggs1 gradually1 into the pan of butter and sugar4 ,add the liquor and rose water by degrees1 and then stir in1 gradually1 the juice and grated rind of the lemon4 ,stir the whole very hard1 after all the ingredients are in4 ,have ready a puff-paste made of five ounces of sifted flour1 and a quarter of a pound of fresh butter4 ,the paste must be made with as little water as possible4 ,roll it out in a circular sheet1 thin in the centre1 and thicker towards the edges1 and just large enough to cover the bottom1 sides1 and edges of a soup-plate4 ,butter the soup-plate very well1 and lay the paste in it1 making it neat and even round the broad edge of the plate4 ,with a sharp knife1 trim off the superfluous dough1 and notch the edges4 ,put in the mixture with a spoon1 and bake the pudding about half an hour1 in a moderate oven4 ,it should be baked of a very light brown4 ,if the oven is too hot1 the paste will not have time to rise well4 ,if too cold1 it will be clammy4 ,when the pudding is cool1 grate loaf-sugar over it4 ,before using lemons for any purpose1 always roll them awhile with your hand on a table4 ,this will cause them to yield a larger quantity of juice4 ,,orange ,,pudding4 ,one large orange1 of a deep colour1 and smooth thin rind4 ,one lime4 ,a quarter of a pound of powdered white sugar4 ,a quarter of a pound of fresh butter4 ,three eggs4 ,a table-spoonful of mixed wine and brandy4 ,a tea-spoonful of rose-water4 ,grate the yellow rind of the orange and lime1 and squeeze the juice into a saucer or soup-plate1 taking out all the seeds4 ,stir the butter and sugar to a cream4 ,beat the eggs as light as possible1 and then stir them by degrees into the pan of butter and sugar4 ,add1 gradually1 the liquor and rose-water1 and then by degrees1 the orange and lime4 ,stir all well together4 ,have ready a sheet of puff-paste made of five ounces of sifted flour1 and a quarter of a pound of fresh butter4 ,lay the paste in a buttered soup-plate4 ,trim and notch the edges1 and then put in the mixture4 ,bake it about half an hour1 in a moderate oven4 ,grate loaf-sugar over it1 before you send it to table4 ,,cocoa-,,nut ,,pudding ,a quarter of a pound of cocoa-nut1 grated4 ,a quarter of a pound of powdered white sugar4 ,three ounces and a half of fresh butter4 ,the whites only of six eggs4 ,a table-spoonful of wine and brandy mixed4 ,half a tea-spoonful of rose-water4 ,break up a cocoa-nut1 and take the thin brown skin carefully off1 with a knife4 ,wash all the pieces in cold water1 and then wipe them dry1 with a clean towel4 ,weigh a quarter of a pound of cocoa-nut1 and grate it very fine1 into a soup-plate4 ,stir the butter and sugar to a cream1 and add the liquor and rose-water gradually to them4 ,beat the whites only1 of six eggs1 till they stand alone on the rods2 and then stir the beaten white of egg1 gradually1 into the butter and sugar4 ,afterwards1 sprinkle in1 by degrees1 the grated cocoa-nut1 stirring hard all the time4 ,then stir all very well at the last4 ,have ready a puff-paste1 sufficient to cover the bottom1 sides1 and edges of a soup-plate4 ,put in the mixture1 and bake it in a moderate oven1 about half an hour4 ,grate loaf-sugar over it1 when cool4 ,,almond ,,pudding4 ,half a pound of sweet almonds1 which will be reduced to a quarter of a pound1 when shelled and blanched4 ,an ounce of blanched bitter almonds or peach-kernels4 ,the whites only1 of six eggs4 ,a quarter of a pound of butter4 ,a quarter of a pound of powdered white sugar4 ,a table-spoonful of mixed brandy1 wine1 and rose-water4 ,shell half a pound of sweet almonds1 and pour scalding water over them1 which will make the skins peal off4 ,as they get cool1 pour more boiling water1 till the almonds are all blanched4 ,blanch also the bitter almonds4 ,as you blanch the almonds1 throw them into a bowl of cold water4 ,then take them out1 one by one1 wipe them dry in a clean towel1 and lay them on a plate4 ,pound them one at a time to a fine paste1 in a marble mortar1 adding1 as you pound them1 a few drops of rose-water to prevent their oiling4 ,pound the bitter and sweet almonds alternately1 that they may be well mixed4 ,they must be made perfectly fine and smooth1 and are the better for being prepared the day before they are wanted for the pudding4 ,stir the butter and sugar to a cream1 and add to it1 gradually1 the liquor4 ,beat the whites of six eggs till they stand alone4 ,stir the almonds and white of eggs1 alternately1 into the butter and sugar2 and then stir the whole well together4 ,have ready a puff-paste sufficient for a soup-plate4 ,butter the plate1 lay on the paste1 trim and notch it4 ,then put in the mixture4 ,bake it about half an hour in a moderate oven4 ,grate loaf-sugar over it4 ,a ,,cheesecake4 ,four eggs4 ,a gill of milk4 ,a quarter of a pound of butter4 ,a quarter of a pound of powdered sugar4 ,two ounces of grated bread4 ,a table-spoonful of mixed brandy and wine4 ,a tea-spoonful of rose-water4 ,a tea-spoonful of mace1 cinnamon1 and nutmeg1 mixed4 ,a quarter of a pound of currants4 ,pick the currants very clean4 ,wash them through a colander1 wipe them in a towel1 and then dry them on a dish before the fire4 ,when dry take out a few to scatter over the top of the cheesecake1 lay them aside1 and sprinkle the remainder of the currants with the flour4 ,stir the butter and sugar to a cream4 ,grate the bread1 and prepare the spice4 ,beat the eggs very light4 ,boil the milk4 ,when it comes to a boil1 add to it half the beaten egg1 and boil both together till it becomes a curd1 stirring it frequently with a knife4 ,then throw the grated bread on the curd1 and stir all together4 ,then take the milk1 egg1 and bread off the fire and stir it1 gradually1 into the butter and sugar4 ,next1 stir in the remaining half of the egg4 ,add1 by degrees1 the liquor and spice4 ,lastly1 stir in1 gradually1 the currants4 ,have ready a puff-paste1 which should be made before you prepare the cheesecake1 as the mixture will become heavy by standing4 ,before you put it into the oven1 scatter the remainder of the currants over the top4 ,bake it half an hour in rather a quick oven4 ,do not sugar the top4 ,you may bake it either in a soup-plate1 or in two small tin patty-pans1 which1 for cheesecakes1 should be of a square shape4 ,if baked in square patty-pans1 leave at each side a flap of paste in the shape of a half-circle4 ,cut long slits in these flaps and turn them over1 so that they will rest on the top of the mixture4 ,you can1 if you choose1 add to the currants a few raisins stoned1 and cut in half4 ,,sweet ,,potato ,,pudding4 ,a quarter of a pound of boiled sweet potato4 ,three eggs4 ,a quarter of a pound of powdered white sugar4 ,a quarter of a pound of fresh butter4 ,a glass of mixed wine and brandy4 ,a half-glass of rose-water4 ,a tea-spoonful of mixed spice1 nutmeg1 mace and cinnamon4 ,pound the spice1 allowing a smaller proportion of mace than of nutmeg and cinnamon4 ,boil and peal some sweet potatoes1 and when they are cold1 weigh a quarter of a pound4 ,mash the sweet potato very smooth1 and rub it through a sieve4 ,stir the sugar and butter to a cream4 ,beat the eggs very light1 and stir them into the butter and sugar1 alternately with the sweet potato4 ,add by degrees the liquor1 rose-water and spice4 ,stir all very hard together4 ,spread puff-paste on a soup-plate4 ,put in the mixture1 and bake it about half an hour in a moderate oven4 ,grate sugar over it4 ,,pumpkin ,,pudding4 ,half a pound of stewed pumpkin4 ,three eggs4 ,a quarter of a pound of fresh butter1 or a pint of cream4 ,a quarter of a pound of powdered white sugar4 ,half a glass of wine and brandy mixed4 ,half a glass of rose-water4 ,a tea-spoonful of mixed spice1 nutmeg1 mace and cinnamon4 ,stew some pumpkin with as little water as possible4 ,drain it in a colander1 and press it till dry4 ,when cold1 weigh half a pound1 and pass it through a sieve4 ,prepare the spice4 ,stir together the sugar1 and butter1 to cream1 till they are perfectly light4 ,add to them1 gradually1 the spice and liquor4 ,beat three eggs very light1 and stir them into the butter and sugar alternately with the pumpkin4 ,cover a soup-plate with puff-paste1 and put in the mixture4 ,bake it in a moderate oven about half an hour4 ,grate sugar over it when cool4 ,instead of the butter1 you may boil a pint of milk or cream1 and when cold1 stir into it in turn the sugar1 eggs1 and pumpkin4 ,,gooseberry ,,pudding4 ,a pint of stewed gooseberries1 with all their juice4 ,a quarter of a pound of powdered sugar4 ,two ounces of fresh butter4 ,two ounces of grated bread4 ,three eggs4 ,stew the gooseberries till quite soft4 ,when they are cold1 mash them fine with the back of a spoon1 and stir into them two ounces of sugar4 ,take two ounces more of sugar1 and stir it to a cream with two ounces of butter4 ,grate very fine as much stale bread as will weigh two ounces4 ,beat three eggs1 and stir them into the butter and sugar1 in turn with the gooseberries and bread4 ,lay puff-paste in a soup plate4 ,put in the mixture1 and bake it half an hour4 ,do not grate sugar over it4 ,,baked ,,apple ,,pudding4 ,a pint of stewed apples4 ,half a pint of cream1 or two ounces of butter4 ,a quarter of a pound of powdered sugar4 ,a nutmeg grated4 ,a table-spoonful of rose-water4 ,a tea-spoonful of grated lemon-peel4 ,stew your apple in as little water as possible1 and not long enough for the pieces to break and lose their shape4 ,put them in a colander to drain1 and mash them with the back of a spoon4 ,if stewed too long1 and in too much water1 they will lose their flavour4 ,when cold1 mix with them the nutmeg1 rose-water1 and lemon-peel1 and two ounces of sugar4 ,stir the other two ounces of sugar1 with the butter or cream1 and then mix it gradually with the apple4 ,bake1 it in puff-paste1 in a soup-dish1 about half an hour in a moderate oven4 ,do not sugar the top4 ,,fruit ,,pies4 ,fruit pies for family use1 are generally made with common paste1 allowing three quarters of a pound of butter to a pound and a half of flour4 ,peaches and plums for pies1 should be cut in half1 and the stones taken out4 ,cherries also should be stoned1 and red cherries only should be used for pies4 ,apples should be cut into very thin slices1 and are much improved by a little lemon peel4 ,sweet apples are not good for pies1 as they are very insipid when baked1 and seldom get thoroughly done4 ,if green apples are used1 they should first be stewed in as little water as possible2 and made very sweet4 ,apples1 stewed previous to baking1 should not be done till they break1 but only till they are tender4 ,they should then be drained in a colander1 and chopped fine with a knife or the edge of a spoon4 ,in making pies of juicy fruit1 it is a good way to set a small tea-cup on the bottom crust1 and lay the fruit all round it4 ,the juice will collect under the cup1 and not run out at the edges or top of the pie4 ,the fruit should be mixed with a sufficient quantity of sugar1 and piled up in the middle1 so as to make the pie highest in the centre4 ,the upper crust should be pricked with a fork1 or have a slit cut in the middle4 ,the edges should be nicely crimped with a knife4 ,dried peaches1 dried apples1 and cranberries should be stewed with a very little water1 and allowed to get quite cold before they are put into the pie4 ,if stewed fruit is put in warm1 it will make the paste heavy4 ,if your pies are made in the form of shells1 or without lids1 the fruit should always be stewed first1 or it will not be sufficiently done1 as the shells 7which should be of puff paste7 must not bake so long as covered pies4 ,shells intended for sweetmeats1 must be baked empty1 and the fruit put into them before they go to table4 ,fruit pies with lids1 should have loaf-sugar grated over them4 ,if they have been baked the day before1 they should be warmed in the stove1 or near the fire1 before they are sent to table1 to soften the crust1 and make them taste fresh4 ,raspberry and apple-pies are much improved by taking off the lid1 and pouring in a little cream just before they go to table4 ,replace the lid very carefully4 ,,oyster ,,pie4 ,a hundred large fresh oysters1 or more if small4 ,the yolks of six eggs boiled hard4 ,a large slice of stale-bread1 grated4 ,a tea-spoonful of salt4 ,a table-spoonful of pepper4 ,a table-spoonful of mixed spice1 nutmeg1 mace and cinnamon4 ,take a large round dish1 butter it and spread a rich paste over the sides1 and round the edge1 but not at the bottom4 ,salt oysters will not do for pies4 ,they should be fresh1 and as large and fine as possible4 ,drain off part of the liquor from the oysters4 ,put them into a pan1 and season them with pepper1 salt and spice4 ,stir them well with the seasoning4 ,have ready the yolks of eggs1 chopped fine1 and the grated bread4 ,pour the oysters 7with as much of their liquor as you please7 into the dish that has the paste in it4 ,strew over them the chopped egg and grated bread4 ,roll out the lid of the pie1 and put it on1 crimping the edges handsomely4 ,take a small sheet of paste1 cut it into a square and roll it up4 ,cut it with a sharp knife into the form of a double tulip4 ,make a slit in the centre of the upper crust1 and stick the tulip in it4 ,cut out eight large leaves of paste1 and lay them on the lid4 ,bake the pie in a quick oven4 ,if you think the oysters will be too much done by baking them in the crust1 you can substitute for them pieces of bread1 to keep up the lid of the pie4 ,put the oysters with their liquor and the seasoning1 chopped egg1 grated bread1 c4 into a pan4 ,cover them closely1 and let them just come to a boil1 taking them off the fire1 and stirring them frequently4 ,when the crust is baked1 take the lid neatly off 7loosening it round the edge with a knife7 take out the pieces of bread1 and put in the oysters4 ,lay the lid on again very carefully4 ,for oyster patties1 the oysters are prepared in the same manner4 ,they may be chopped if you choose4 ,they must be put in small shells of puff-paste4 ,,beef-,,steak ,,pie4 ,butter a deep dish1 and spread a sheet of paste all over the bottom1 sides1 and edge4 ,cut away from your beef-steak all the bone1 fat1 gristle1 and skin4 ,cut the lean in small thin pieces1 about as large1 generally1 as the palm of your hand4 ,beat the meat well with the rolling-pin1 to make it juicy and tender4 ,if you put in the fat1 it will make the gravy too greasy and strong1 as it cannot be skimmed4 ,put a layer of meat over the bottom-crust of your dish1 and season it to your taste1 with pepper1 salt1 and1 if you choose1 a little nutmeg4 ,a small quantity of mushroom ketchup is an improvement2 so1 also1 is a little minced onion4 ,have ready some cold boiled potatoes sliced thin4 ,spread over the meat1 a layer of potatoes1 and a small piece of butter2 then another layer of meat1 seasoned1 and then a layer of potatoes1 and so on till the dish is full and heaped up in the middle1 having a layer of meat on the top4 ,pour in a little water4 ,cover the pie with a sheet of paste1 and trim the edges4 ,notch it handsomely with a knife2 and1 if you choose1 make a tulip of paste1 and stick it in the middle of the lid1 and lay leaves of paste round it4 ,fresh oysters will greatly improve a beef-steak pie4 ,so also will mushrooms4 ,any meat pie may be made in a similar manner4 ,,indian ,,pudding4 ,a pound of beef-suet1 chopped very fine4 ,a pint of molasses4 ,a pint of rich milk4 ,four eggs4 ,a large tea-spoonful of powdered nutmeg and cinnamon4 ,a little grated or chipped lemon-peel4 ,indian meal sufficient to make a thick batter4 ,warm the milk and molasses1 and stir them together4 ,beat the eggs1 and stir them gradually into the milk and molasses1 in turn with the suet and indian meal4 ,add the spice and lemon-peel and stir all very hard together4 ,take care not to put too much indian meal1 or the pudding will be heavy and solid4 ,dip the cloth in boiling water4 ,shake it out1 and flour it slightly4 ,pour the mixture into it1 and tie it up1 leaving room for the pudding to swell4 ,boil it three hours4 ,serve it up hot1 and eat it with sauce made of drawn butter1 wine and nutmeg4 ,when cold1 it is good cut in slices and fried4 ,,batter ,,pudding4 ,six eggs4 ,eight table-spoonfuls of sifted flour4 ,one quart of milk4 ,a salt-spoonful of salt4 ,stir the flour1 gradually1 into the milk1 carefully dissolving all the lumps4 ,beat the eggs very light1 and add them by degrees to the milk and flour4 ,put in the salt1 and stir the whole well together4 ,take a very thick pudding-cloth4 ,dip it in boiling water1 and flour it4 ,pour into it the mixture and tie it up1 leaving room for it to swell4 ,boil it hard1 one hour1 and keep it in the pot1 till it is time to send it to table4 ,serve it up with wine-sauce4 ,a square cloth1 which when tied up will make the pudding of a round form1 is better than a bag4 ,apple ,batter ,pudding is made by pouring the batter over a dish of pippins1 pared1 cored1 and sweetened1 either whole or cut in pieces4 ,bake it1 and eat it with butter and sugar4 ,,bread ,,pudding4 ,a quarter of a pound of grated stale bread4 ,a quart of milk1 boiled with two or three sticks of cinnamon1 slightly broken4 ,eight eggs4 ,a quarter of a pound of sugar4 ,a little grated lemon-peel4 ,boil the milk with the cinnamon1 strain it1 and set it away till quite cold4 ,grate as much crumb of stale bread as will weigh a quarter of a pound4 ,beat the eggs1 and when the milk is cold1 stir them into it in turn with the bread and sugar4 ,add the lemon-peel1 and if you choose1 a table spoonful of rosewater4 ,bake it in a buttered dish1 and grate nutmeg over it when done4 ,do not send it to table hot4 ,baked puddings should never be eaten till they have become cold1 or at least cool4 ,,rice ,,pudding4 ,a quarter of a pound of rice4 ,a quarter of a pound of butter4 ,a quarter of a pound of sugar4 ,a pint and a half of milk1 or cream and milk4 ,six eggs4 ,a tea-spoonful of mixed spice1 mace1 nutmeg and cinnamon4 ,a half wine-glass of rose-water4 ,wash the rice4 ,boil it till very soft4 ,drain it and set it away to get cold4 ,put the butter and sugar together in a pan1 and stir them till very light4 ,add to them the spice and rose-water4 ,beat the eggs very light1 and stir them1 gradually1 into the milk4 ,then stir the eggs and the milk into the butter and sugar1 alternately with the rice4 ,bake it and grate nutmeg over the top4 ,currants or raisins1 floured1 and stirred in at the last1 will greatly improve it4 ,it should be eaten cold1 or quite cool4 ,,boston ,,pudding4 ,make a good common paste with a pound and a half of flour1 and three quarters of a pound of butter4 ,footnote3 ,or three quarters of a pound of beef suet1 chopped very fine4 ,mix the suet at once with the flour1 knead it with cold water into a stiff dough1 and then roll it out into a large thin sheet4 ,fold it up and roll it again4 ,when you roll it out the last time1 cut off the edges1 till you get the sheet of paste of an even square shape4 ,have ready some fruit sweetened to your taste4 ,if cranberries1 gooseberries1 dried peaches1 or damsons1 they should be stewed1 and made very sweet4 ,if apples1 they should be stewed in a very little water1 drained1 and seasoned with nutmeg1 rosewater and lemon4 ,if currants1 raspberries1 or blackberries1 they should be mashed with sugar1 and put into the pudding raw4 ,spread the fruit very thick1 all over the sheet of paste1 7which must not be rolled out too thin47 ,when it is covered all over with the fruit1 roll it up1 and close the dough at both ends1 and down the last side4 ,tie the pudding in a cloth and boil it4 ,eat it with sugar4 ,it must not be taken out of the pot till just before it is brought to table4 ,,fritters4 ,seven eggs4 ,half a pint of milk4 ,a salt-spoonful of salt4 ,sufficient flour to make a thick batter4 ,beat the eggs well and stir them gradually into the milk4 ,add the salt1 and stir in flour enough to make a thick batter4 ,fry them in lard1 and serve them up hot4 ,eat them with wine and sugar4 ,they are improved by stirring in a table-spoonful of yeast4 ,these are excellent with the addition of cold stewed apple1 stirred into the mixtures in which case use less flour4 ,,fine ,,custards4 ,a quart of milk or cream4 ,the yoke only1 of sixteen eggs4 ,six ounces of powdered white sugar4 ,a large handful of peach-leaves or half an ounce of peach kernels or bitter almonds1 broken in pieces4 ,a table-spoonful of rose-water4 ,a nutmeg4 ,boil in the milk the cinnamon1 and the peach-leaves1 or peach-kernels4 ,when it has boiled1 set it away to get cold4 ,as soon as it is cold1 strain it through a sieve1 to clear it from the cinnamon1 peach-leaves1 c4 and stir into it gradually1 the sugar1 spice1 and rose-water4 ,beat the yolks of sixteen eggs very light1 and stir them by degrees into the milk1 which must be quite cold or the eggs will make it curdle4 ,put the custards into cups1 and set them in a baking pan1 half filled with water4 ,when baked1 grate some nutmeg over each and ice them4 ,make the icing of the whites of eight eggs1 a large tea-spoonful of powdered loaf sugar1 and six drops of essence of lemon1 beaten all together till it stands alone4 ,pile up some of the icing on the top of each custard1 heaping it high4 ,put a spot of red nonpareils on the middle of the pile of icing4 ,if the weather be damp1 or the eggs not new-laid1 more than eight whites will be required for the icing4 ,,plain ,,custards4 ,a quart of rich milk4 ,eight eggs4 ,a quarter of a pound of powdered sugar4 ,a handful of peach-leaves1 or half an ounce of peach-kernels1 broken in pieces4 ,a nutmeg4 ,boil the peach-leaves or kernels in the milk1 and set it away to cool4 ,when cold1 strain out the leaves or kernels1 and stir in the sugar4 ,beat the eggs very light1 and stir them gradually into the milk when it is quite cold4 ,bake it in cups1 or in a large white dish4 ,when cool1 grate nutmeg over the top4 ,,rice ,,custards4 ,half a pound of rice4 ,half a pound of raisins or currants4 ,eight yolks of eggs or six whole eggs4 ,six ounces of powdered sugar4 ,a quart of rich milk4 ,a handful of peach-leaves1 or half an ounce of peach-kernels1 broken in pieces4 ,half an ounce of cinnamon1 broken in pieces4 ,boil the rice with the raisins or currants1 which must first be floured4 ,butter some cups or a mould1 and when the rice is quite soft1 drain it1 and put it into them4 ,set it away to get cold4 ,beat the eggs well4 ,boil the milk with the cinnamon and peach-leaves1 or kernels4 ,as soon as it has come to a boil1 take it off and strain it through a sieve4 ,then set it again on the fire1 stir into it alternately1 the egg and sugar1 taking it off frequently and stirring it hard1 lest it become a curd4 ,take care not to boil it too long1 or it will be lumpy and lose its flavour4 ,when done1 set it away to cool4 ,turn out the rice from the cups or mould1 into a deep dish4 ,pour some of the boiled custard over it1 and send up the remainder of the custard in a sauce-boat4 ,you may1 if you choose1 ornament the lumps of rice1 7after the custard is poured round them7 by making a stiff froth of white of egg 7beaten till it stands alone7 and a few drops of essence of lemon1 with a very little powdered loaf-sugar4 ,heap the froth on the top of each lump of rice4 ,,cold ,,custards4 ,a quart of new milk1 and a half a pint of cream1 mixed4 ,a quarter of a pound of powdered white sugar4 ,a large glass of white wine1 in which an inch of washed rennet has been soaked4 ,a nutmeg4 ,mix together the milk1 cream1 and sugar4 ,stir the wine into it1 and pour the mixture into your custard-cups4 ,set them in a warm place near the fire1 till they become a firm curd4 ,then set them on ice1 or in a very cold place4 ,grate nutmeg over them4 ,,curds ,,and ,,whey4 ,take a small piece of rennet about two inches square4 ,wash it very clean in cold water1 to get all the salt off1 and wipe it dry4 ,put it in a tea-cup1 and pour on it just enough of lukewarm water to cover it4 ,let it set all night1 or1 for several hours4 ,then take out the rennet1 and stir the water in which it was soaked1 into a quart of milk1 which should be in a broad dish4 ,set the milk in a warm place1 till it becomes a firm curd4 ,as soon as the curd is completely made1 set it in a cool place1 or on ice 7if in summer7 for two or three hours before you want to use it4 ,eat it with wine1 sugar1 and nutmeg4 ,the whey1 drained from the curd1 is an excellent drink for invalids4 ,a ,,trifle4 ,a quart of cream4 ,a quarter of a pound of loaf sugar1 powdered4 ,half a pint of white wine and ,half a gill of brandy mixed4 ,eight maccaroons1 or more if you choose4 ,four small sponge-cakes or ,naples biscuit4 ,two ounces of blanched sweet almonds1 pounded in a mortar4 ,one ounce of blanched bitter almonds or peach-kernels4 ,the juice and grated peel of two lemons4 ,a nutmeg1 grated4 ,a glass of noyau4 ,a pint of rich baked custard1 made of the yolks of eggs4 ,pound the sweet and bitter almonds to a smooth paste1 adding a little rose-water as you pound them4 ,grate the yellow peels of the lemons1 and squeeze the juice into a saucer4 ,break the sponge cake and maccaroons into small pieces1 mix them with the almonds1 and lay them in the bottom of a large glass bowl4 ,grate a nutmeg over them1 and the juice and peel of the lemons4 ,add the wine and brandy1 and let the mixture remain untouched1 till the cakes are dissolved in the liquor4 ,then stir it a little4 ,mix the cream and sugar with a glass of noyau1 and beat it with a whisk or rods1 till it stands alone4 ,as the froth rises1 take it off with a spoon1 and lay it on a sieve 7with a large dish under it7 to drain4 ,the cream1 that drains into the dish1 must be poured back into the pan with the rest1 and beaten over again4 ,when the cream is finished1 set it in a cool place4 ,when the custard is cold1 poor it into the glass bowl upon the dissolved cakes1 c4 and when the cream is ready1 fill up the bowl with it1 heaping it high in the middle4 ,you may ornament it with nonpareils4 ,if you choose1 you can put in1 between the custard and the frothed cream1 a layer of fruit jelly1 or small fruit preserved4 ,,whipt ,,cream4 ,a quart of cream4 ,the whites of four eggs4 ,half a pint of white wine4 ,a quarter of a pound of powdered loaf-sugar4 ,tea drops of strong essence of lemon1 or two lemons cut in thin slices1 or the juice of a large lemon4 ,mix together1 in a broad pan1 all the ingredients1 unless you use slices of lemon1 and then they must be laid at intervals among the froth1 as you heap it in the bowl4 ,with a whisk or rods1 beat the cream to a strong froth4 ,have beside your pan a sieve 7bottom upwards7 with a large dish under it4 ,as the froth rises1 take it lightly off with a spoon1 and lay it on the sieve to drain4 ,when the top of the sieve is full1 transfer the froth to a large glass or china bowl4 ,continue to do this till the bowl is full4 ,the cream which has dropped through the sieve into the dish1 must be poured into the pan1 and beaten over again4 ,when all the cream is converted into froth1 pile it up in the bowl1 making it highest in the middle4 ,if you choose1 you may ornament it with red and green nonpareils4 ,if you put it in glasses1 lay a little jelly in the bottom of each glass1 and pile the cream on it4 ,keep it in a cool place till you want to use it4 ,,floating ,,island4 ,six whites of eggs4 ,six large table-spoonfuls of jelly4 ,a pint of cream4 ,put the jelly and white of egg into a pan1 and beat it together with a whisk1 till it becomes a stiff froth and stands alone4 ,have ready the cream1 in a broad shallow dish4 ,just before you send it to table1 pile up the froth in the centre of the cream4 ,,ice ,,cream4 ,a quart of rich cream4 ,half a pound of powdered loaf sugar4 ,the juice of two large lemons1 or a pint of strawberries or raspberries4 ,put the cream into a broad pan4 ,then stir in the sugar by degrees1 and when all is well mixed1 strain it through a sieve4 ,put it into a tin that has a close cover1 and set it in a tub4 ,fill the tub with ice broken into very small pieces1 and strew among the ice a large quantity of salt1 taking care that none of the salt gets into the cream4 ,scrape the cream down with a spoon as it freezes round the edges of the tin4 ,while the cream is freezing1 stir in gradually the lemon-juice1 or the juice of a pint of mashed strawberries or raspberries4 ,when it is all frozen1 dip the tin in lukewarm water2 take out the cream1 and fill your glasses2 but not till a few minutes before you want to use it1 as it will very soon melt4 ,you may heighten the colour of the red fruit1 by a little cochineal4 ,if you wish to have it in moulds1 put the cream into them as soon as it has frozen in the tin4 ,set the moulds in a tub of ice and salt4 ,just before you want to use the cream1 take the moulds out of the tub1 wipe or wash the salt carefully from the outside1 dip the moulds in lukewarm water1 and turn out the cream4 ,you may flavour a quart of ice-cream with two ounces of sweet almonds and one ounce of bitter almonds1 blanched and beaten in a mortar with a little rose-water to a smooth paste4 ,stir in the almonds gradually while the cream is freezing4 ,,another ,,kind ,,of ,,ice-,,cream4 ,a pint and a half of rich cream4 ,a quart and a half-pint of morning's milk4 ,one pound of loaf sugar4 ,two eggs4 ,one table-spoonful of flour4 ,two lemons4 ,or half a ,vanilla bean1 split into small pieces4 ,or two ounces of sweet almonds and once ounce of bitter almonds1 blanched and split into pieces4 ,take half of the milk and put in the ingredient that is to flavour it1 either the vanilla1 the almonds1 or the grated rind of the lemons4 ,boil it1 stirring in gradually the sugar4 ,having beaten the eggs well1 add to them two table-spoonfuls of cold milk1 and pour them into the boiling milk4 ,let them simmer two or three minutes1 stirring them all the time4 ,then take the mixture off the fire and strain it through book-muslin into a pan4 ,add the cream and the remainder of the milk1 and put the whole into the tin freezer1 which must be set in a tub filled with ice1 among which must be scattered a great deal of salt4 ,squeeze the juice from the two lemons and stir it into the cream1 by degrees1 while it is freezing4 ,when it is all frozen1 turn it out1 first dipping the tin for a moment in warm water4 ,if you wish to flavour it with strawberry or raspberry juice1 that1 like the lemon-juice1 must be stirred gradually in while the cream is freezing4 ,in places where cream is not abundant1 this receipt 7though inferior in richness7 will be found more economical than the preceding one4 ,it is1 however1 less easy and expeditious4 ,,calf',s-,,feet ,,jelly4 ,eight calf's feet4 ,three quarts of water4 ,a pint of white wine4 ,three lemons4 ,the whites of six eggs4 ,half an ounce of cinnamon4 ,half a pound of loaf-sugar1 broken into lumps4 ,endeavour to procure calf's-feet1 that have been nicely singed1 but not skinned1 as the skin being left on1 makes the jelly much firmer4 ,the day before you want to use the jelly1 boil the eight calf's-feet in three quarts of water1 till the meat drops from the bone4 ,when sufficiently done1 put it into a collender or sieve1 and let the liquid drain from the meat1 into a broad pan or dish4 ,skim off the fat4 ,let the jelly stand till next day1 and then carefully scrape off the sediment from the bottom4 ,it will be a firm jelly1 if too much water has not been used1 and if it has bolted long enough4 ,if it is not firm at first1 it will not become so afterwards when boiled with the other ingredients4 ,there should on no account be more than three quarts of water4 ,early next morning1 put the jelly into a tin kettle1 or covered tin pan2 set it on the fire1 and melt it a little4 ,take it off1 and season it with the cinnamon slightly broken1 a pint of madeira wine1 three lemons cut in thin slices1 and half a pound of loaf-sugar1 broken up4 ,if you wish it high-coloured1 add two table-spoonfuls of ,french brandy4 ,mix all well together4 ,beat1 slightly1 the whites of six eggs 7saving the egg-shell7 and stir the whites into the jelly4 ,break up the egg-shells into very small pieces1 and throw them in also4 ,stir the whole very well together4 ,set it on the fire1 and boil it hard five minutes1 but do not stir it1 as that will prevent its clearing4 ,have ready a large white flannel bag1 the top wide1 and the bottom tapering to a point4 ,tie the bag to the backs of two chairs1 or to the legs of a table1 and set a while dish or a mould under it4 ,after the jelly has boiled five minutes1 pour it hot into the bag1 and let it drip through into the dish4 ,do not squeeze the bag1 as that will make the jelly dull and cloudy4 ,if it is not clear the first time it passes through the bag1 empty out all the ingredients1 wash the bag1 suspend it again1 put another white dish under-it1 pour the jelly back into the bag1 and let it drip through again4 ,repeat this six or eight times1 or till it is clear1 putting a clean dish under it every time4 ,if it does not drip freely1 move the bag into a warmer place4 ,when the jelly has all dripped through the bag1 and is clear1 set it in a cool place to congeal4 ,it will sometimes congeal immediately1 and sometimes not for several hours1 particularly if the weather is warm and damp4 ,if the weather is very cold you must take care not to let it freeze4 ,when it is quite firm1 which perhaps it will not be till evening1 fill your glasses with it1 piling it up very high4 ,if you make it in a mould1 you must either set the mould under the bag while it is dripping1 or pour it from the dish into the mould while it is liquid4 ,when it is perfectly congealed1 dip the mould for an instant in boiling water to loosen the jelly4 ,turn it out on a glass dish4 ,this quantity of ingredients will make a quart of jelly when finished4 ,in cool weather it may be made a day or two before it is wanted4 ,you may increase the seasoning1 7that is1 the wine1 lemon1 and cinnamon17 according to your taste1 but less than the above proportion will not be sufficient to flavour the jelly4 ,ice jelly is made in the same manner1 only not so stiff4 ,four calves-feet will be sufficient4 ,freeze it as you would ice-cream1 and serve it up in glasses4 ,,blancmange4 ,four calf's-feet ,a pint and a half of thick cream4 ,half a pound of loaf-sugar1 broken up4 ,a glass of wine4 ,half a glass of rose-water4 ,a tea-spoonful of mace1 beaten and sifted4 ,get four calf's-feet2 if possible some that have been singed1 and not skinned4 ,scrape1 and clean them well1 and boil them in three quarts of water till all the meat drops off the bone4 ,drain the liquid through a colander or sieve1 and skim it well4 ,let it stand till next morning to congeal4 ,then clean it well from the sediment1 and put it into a tin or bell-metal kettle4 ,stir into it1 the cream1 sugar1 and mace4 ,boil it hard for five minutes1 stirring it several times4 ,then strain it through a linen cloth or napkin into a large bowl1 and add the wine and rose-water4 ,set it in a cool place for three or four hours1 stirring it very frequently with a spoon1 to1 prevent the cream from separating from the jelly4 ,the more it is stirred the better4 ,stir it till it is cool4 ,wash your moulds1 wipe them dry1 and then wet them with cold water4 ,when the blancmange becomes very thick1 7that is1 in three or four hours1 if the weather is not too damp7 put it into your moulds4 ,when it has set in them till it is quite firm1 loosen it carefully all round with a knife1 and turn it out on glass or china plates4 ,if you wish to make it with almonds1 take an ounce of blanched bitter almonds1 and two ounces of sweet4 ,beat them in a mortar to a fine paste1 pouring in occasionally a little rose-water4 ,when the mixture is ready to boil1 add the almonds to it gradually1 stirring them well in4 ,or you may stir them in1 while it is cooling in the bowl4 ,if it inclines to stick to the moulds1 set them an instant in hot water4 ,it will then turn out easily4 ,if you choose to make it without calf's feet1 you can substitute an ounce of the best and dearest isinglass 7or1 if in summer1 an ounce and a quarter7 boiled with the other ingredients4 ,if made with isinglass1 you must use two ounces of sweet1 and an ounce of bitter almonds1 with the addition of the grated rind of a large lemon1 and a large stick of cinnamon1 broken up1 a glass of wine1 and half a glass of rose-water4 ,those ingredients must be all mixed together1 with a quart of cream1 and boiled hard for five minutes4 ,the mixture must then be strained through a napkin1 into a large bowl4 ,set it in a cool place1 and stir it frequently till nearly cold4 ,it must then be put into the moulds4 ,you may substitute for the almonds1 half a gill of noyau1 in which case1 omit the wine4 ,,part ,,the ,,second4 ,,cakes4 ,,general ,,directions4 ,in making cakes it is particularly necessary that the eggs should be well beaten4 ,they are not sufficiently light till the surface looks smooth and level1 and till they get so thick as to be of the consistence of boiled custard4 ,white of egg should always be beaten till it becomes a heap of stiff froth1 without any liquid at the bottom2 and till it hangs from the rods or fork without dropping4 ,eggs1 become light soonest when new-laid1 and when beaten near the fire or in warm dry weather4 ,butter and sugar should be stirred till it looks like thick cream1 and till it stands up in the pan4 ,it should be kept cool4 ,if too warm1 it will make the cakes heavy4 ,large cakes should be baked in tin or earthen pans with straight sides1 that are as nearly perpendicular as possible4 ,they cut into handsomer slices1 and if they are to be iced1 it will be found very inconvenient to put on the icing1 if the cake slopes in towards the bottom4 ,before you ice a cake dredge it all over with flour1 and then wipe the flour off4 ,this will enable you to spread on the icing more evenly4 ,before you cut an ice cake1 cut the icing by itself with a small sharp penknife4 ,the large knife with which you divide the cake1 will crack and break the icing4 ,large ,gingerbread1 as it burns very easily1 may be baked in an earthen pan4 ,so also may ,black ,cake or ,pound ,cake4 ,tin pans or moulds1 with a hollow tube in the middle1 are best for cakes4 ,if large cakes are baked in tin pans1 the bottom and sides should be covered with sheets of paper1 before the mixture is put in4 ,the paper must be well buttered4 ,sponge cakes1 and ,almond cakes should be baked in pans that are as thin as possible4 ,if the cakes should get burnt1 scrape them with a knife or grater1 as soon as they are cool4 ,always be careful to butter your pans well4 ,should the cakes stick1 they cannot be got out without breaking4 ,for queen-cakes1 c4 the small tins of a round or oval shape are most convenient4 ,fill them but little more than half4 ,after the mixture is completed1 set it in a cool place till all the cakes are baked1 ,in rolling out cakes made of dough1 use as little flour as possible4 ,when you lay them in the pans1 do not place them too close together1 lest they run into each other4 ,when you are cutting them out1 dip the cutter frequently in flour1 to prevent its slicking4 ,,queen ,,cake4 ,one pound of powdered white sugar4 ,one pound of fresh butter--washed4 ,fourteen ounces of sifted flour4 ,ten eggs4 ,one wine-glass of wine and brandy1 mixed4 ,half a glass of rose-water1 or twelve drops of essence of lemon4 ,one tea-spoonful of mace and cinnamon1 mixed4 ,one nutmeg1 beaten or grated4 ,pound the spice to a fine powder1 in a marble mortar1 and sift it well4 ,put the sugar into a deep earthen pan1 and cut the butter into it4 ,stir them together1 till very light4 ,beat the eggs in a broad shallow pan1 till they are perfectly smooth and thick4 ,stir into the butter and sugar a little of the beaten egg1 and then a little flour1 and so on alternately1 a little egg and a little flour1 till the whole is in2 continuing all the time to beat the eggs1 and stirring the mixture very hard4 ,add by degrees1 the spice1 and then the liquor1 a little at a time4 ,finally1 put in the rose-water1 or essence of lemon4 ,footnote3 ,in buying essence or oil of lemon1 endeavour to get that which is white1 it being much the strongest and best4 ,when it looks greenish1 it is generally very weak1 so that when used1 a double or treble quantity is necessary4 ,stir the whole very hard at the last4 ,take about two dozen little tins1 or more1 if you have room for them in the oven4 ,rub them very well with fresh butter4 ,with a spoon1 put some of the mixture in each tin1 but do not fill them to the top as the cakes will rise high in baking4 ,bake them in a quick oven1 about a quarter of an hour4 ,when they are done1 they will shrink a little from the sides of the tins4 ,before you fill your tins again1 scrape them well with a knife1 and wash or wipe them clean4 ,if the cakes are scorched by too hot a fire1 do not scrape off the burnt parts till they have grown cold4 ,make an icing with the whites of three eggs1 beaten till it stands alone1 and twenty-four tea-spoonfuls of the best loaf-sugar1 powdered1 and beaten gradually into the white of egg4 ,flavour it with a tea-spoonful of rose-water or eight drops of essence of lemon1 stirred in at the last4 ,spread it evenly with a broad knife1 over the top of each queen-cake1 ornamenting them1 7while the icing is quite wet7 with red and green nonpareils1 or fine sugar-sand1 dropped on1 carefully1 with the thumb and finger4 ,when the cakes are iced1 set them in a warm place to dry2 but not too near the fire1 as that will cause the icing to crack4 ,footnote3 ,you may colour icing of a fine pink1 by mixing with it a few drops of liquid cochineal2 which is prepared by boiling very slowly in an earthen or china vessel twenty grains of cochineal powder1 twenty grains of cream of tartar1 and twenty grains of powdered alum1 all dissolved in a gill of soft water1 and boiled till reduced to one half4 ,strain it and cork it up in a small phial4 ,pink icing should be ornamented with white nonpareils4 ,,pound ,,cake4 ,one pound of flour1 sifted4 ,one pound of white sugar1 powdered and sifted4 ,one pound of fresh butter4 ,ten eggs4 ,half a glass of wine ,half a glass of brandy mixed4 ,half a glass of rose-water _/ ,twelve drops of essence of lemon4 ,a table-spoonful of mixed mace and cinnamon4 ,a nutmeg1 powdered4 ,pound the spice and sift it4 ,there should be twice as much cinnamon as mace4 ,mix the cinnamon1 mace1 and nutmeg together4 ,sift the flour in a broad pan1 or wooden bowl4 ,sift the powdered sugar into a large deep pan1 and cut the butter into it1 in small pieces4 ,if the weather is very cold1 and the butter hard1 set the pan near the fire for a few minutes2 but if the butter is too warm1 the cake will be heavy4 ,stir the butter and sugar together1 with a wooden stick1 till they are very light1 and white1 and look like cream4 ,beat the eggs in a broad shallow pan with a wood egg-beater or whisk4 ,they must be beaten till they are thick and smooth1 and of the consistence of boiled custard4 ,pour the liquor and rose-water1 gradually1 into the butter and sugar1 stirring all the time4 ,add1 by degrees1 the essence of lemon and spice4 ,stir the egg and flour alternately into the butter and sugar1 a handful of flour1 and about two spoonfuls of the egg 7which you must continue to beat all the time17 and when all is in1 stir the whole mixture very hard1 for near ten minutes4 ,butter a large tin pan1 or a cake mould with an open tube rising from the middle4 ,put the mixture into it as evenly as possible4 ,bake it in a moderate oven1 for two1 or three1 or four hours1 in proportion to its thickness1 and to the heat of the fire4 ,when you think it is nearly done1 thrust a twig or wooden skewer into it1 down to the bottom4 ,if the stick come out clean and dry1 the cake is almost baked4 ,when quite done1 it will shrink from she sides of the pan1 and cease making a noise4 ,then withdraw the coals 7if baked in a dutch oven71 take off the lid1 and let the cake remain in the oven to cool gradually4 ,you may ice it either warm or cold4 ,before you put the icing on a large cake1 dredge the cake all over with flour1 and then wipe the flour off2 this will make the icing stick on better--,if you have sufficient time1 the appearance of the cake will be much improved by icing it twice4 ,put on the first icing soon after the cake is taken out of the oven1 and the second the next day when the first is perfectly dry4 ,while the last icing is wet1 ornament it with coloured sugar-sand or nonpareils4 ,,black ,,cake1 ,,or ,,plum ,,cake4 ,one pound of flour sifted4 ,one pound of fresh butter4 ,one pound of powdered white sugar4 ,twelve eggs4 ,two pounds of the best raisins4 ,two pounds of currants4 ,two table-spoonfuls of mixed spice1 mace and cinnamon4 ,two nutmegs powdered4 ,a large glass of wine ,a large glass of brandy mixed together4 ,half a glass of rose-water _/ ,a pound of citron4 ,pick the currants very clean1 and wash them1 draining them through a colander4 ,wipe them in a towel4 ,spread them out on a large dish1 and set them near the fire1 or in the hot sun1 to dry1 placing the dish in a slanting position4 ,having stoned the raisins1 cut them in half1 and1 when all are done1 sprinkle them well with sifted flour1 to prevent their sinking to the bottom of the cake4 ,when the currants are dry1 sprinkle them also with flour4 ,pound the spice1 allowing twice as much cinnamon as mace4 ,sift it1 and mix the mace1 nutmeg1 cinnamon together4 ,mix also the liquor and rose-water in a tumbler or cup4 ,cut the citron in slips4 ,sift the flour into a broad dish4 ,sift the sugar into a deep earthen pan1 and cut the butter into it4 ,warm it near the fire1 if the weather is too cold for it to mix easily4 ,stir the butter and sugar to a cream4 ,beat the eggs as light as possible4 ,stir them into the butter and sugar1 alternately with the flour4 ,stir very hard4 ,add gradually the spice and liquor4 ,stir the raisins and currants alternately into the mixture1 taking care that they are well floured4 ,stir the whole as hard as possible1 for ten minutes after the ingredients are in4 ,cover the bottom and sides of a large tin or earthen pan1 with sheets of white paper well buttered1 and put into it some of the mixture4 ,then spread on it some of the citron1 which must not be cut too small4 ,next put a layer of the mixture1 and then a layer of citron1 and so on till it is all in1 having a layer of the mixture at the top4 ,this cake is always best baked in a baker's oven1 and will require four or five hours1 in proportion to its thickness4 ,footnote3 ,after this cake is done1 it will be the better for withdrawing the fire 7if baked in an iron oven7 and letting it stay in the oven all night1 or till it gets quite cold4 ,ice it the next day4 ,,sponge ,,cake4 ,twelve eggs4 ,ten ounces of sifted flour1 dried near the fire4 ,a pound of loaf sugar1 powdered and sifted4 ,twelve drops of essence of lemon4 ,a grated nutmeg4 ,a tea-spoonful of powdered cinnamon and mace1 mixed4 ,beat the eggs as light as possible4 ,eggs for sponge or almond cakes require more beating than for any other purpose4 ,beat the sugar1 by degrees1 into the eggs4 ,beat very hard1 and continue to beat some time after the sugar is all in4 ,no sort of sugar but loaf will make light sponge-cake4 ,stir in1 gradually1 the spice and essence of lemon4 ,then1 by degrees1 put in the flour1 a little at a time1 stirring round the mixture very slowly with a knife4 ,if the flour is stirred in too hard1 the cake will be tough4 ,it must be done lightly and gently1 so that the top of the mixture will be covered with bubbles4 ,as soon as the flour is all in1 begin to bake it1 as setting will injure it4 ,put it in small tins1 well buttered1 or in one large tin pan4 ,the thinner the pans1 the better for sponge-cake4 ,fill the small tins about half full4 ,grate loaf-sugar over the top of each1 before you set them in the oven4 ,sponge-cake requires a very quick oven1 particularly at the bottom4 ,it should be baked as fast as possible1 or it will be tough and heavy1 however light it may have been before it went into the oven4 ,it is of all cakes the most liable to be spoiled in baking4 ,when taken out of the tins1 the cakes should be spread on a sieve to cool4 ,if baked in one large cake1 it should be iced4 ,a large cake of twelve eggs1 should be baked at least an hour in a quick oven4 ,for small cakes1 ten minutes is generally sufficient4 ,if they get very much out of shape in baking1 it is a sign that the oven is too slow4 ,some think that sponge-cakes and almond cakes are lighter1 when the yolks and whites of the eggs are beaten in separate pans1 and mixed gently together before the sugar is beaten into them4 ,if done separately from the yolks1 the whites should be beaten till they stand alone4 ,,almond ,,cake ,two ounces of blanched bitter almonds1 pounded very fine4 ,seven ounces of flour1 sifted and dried4 ,ten eggs4 ,one pound of loaf sugar1 powdered and sifted4 ,two table-spoonfuls of rose-water4 ,take two ounces of shelled bitter almonds or peach-kernels4 ,scald them in hot water1 and as you peel them1 throw them into a bowl of cold water1 then wipe them dry1 and pound them one by one in a mortar1 till they are quite fine and smooth4 ,break ten eggs1 putting the yolks in one pan and the whites in another4 ,beat them separately as light as possible1 the whites first1 and then the yolks4 ,add the sugar1 gradually1 to the yolks1 beating it in very hard4 ,then by degrees1 ,beat in the almonds1 and then add the rose-water4 ,stir-half the whites of the eggs into the yolks and sugar4 ,divide the flour into two equal parts1 and stir in one half1 slowly and lightly1 till it bubbles on the top4 ,then the other half of the white of egg1 and then the remainder of the flour very lightly4 ,butter a large square tin pan1 or one made of paste-board which will be better4 ,put in the mixture1 and set immediately in a quick oven1 which must be rather hotter at the bottom than at the top4 ,bake it according to the thickness4 ,if you allow the oven to get slack1 the cake will be spoiled4 ,make an icing with the whites of three eggs1 twenty-four tea-spoonfuls of loaf-sugar1 and eight drops of essence of lemon4 ,when the cake is cool1 mark it in small squares with a knife4 ,cover it with icing1 and ornament it while wet1 with nonpareils dropped on in borders1 round each square of the cake4 ,when the icing is dry1 cut the cake in squares1 cutting through the icing very carefully with a penknife4 ,or you may cat it in squares first1 and then ice and ornament each square separately4 ,,french ,,almond ,,cake4 ,six ounces of shelled sweet almonds4 ,three ounces of shelled bitter almonds1 or peach-kernels4 ,three ounces of sifted flour1 dried near the fire4 ,fourteen eggs4 ,one pound of powdered loaf-sugar4 ,twelve drops of essence of lemon4 ,blanch the almonds1 by scalding them in hot water4 ,put them in a bowl of cold water1 and wipe them dry1 when you take them out4 ,pound them1 one at a time1 in a mortar1 till they are perfectly smooth4 ,mix the sweet and bitter almonds together4 ,prepare them1 if possible the day before the cake is made4 ,footnote3 ,while pounding the almonds1 pour in occasionally a little rose-water4 ,it makes them much lighter4 ,put the whites and yolks of the eggs1 into separate pans4 ,beat the whites till they stand alone1 and then the yolks till they are very thick4 ,put the sugar1 gradually1 to the yolks1 beating it in very hard4 ,add1 by degrees1 the almonds1 still beating very hard4 ,then put in the essence of lemon4 ,next1 beat in1 gradually1 the whites of the eggs1 continuing to beat for some time after they are all in4 ,lastly1 stir in the flour1 as slowly and lightly1 as possible4 ,butter a large tin mould or pan4 ,put the cake in and bake it in a very quick oven1 an hour or more according to its thickness4 ,the oven must on no account be hotter at the top1 than at the bottom4 ,when done1 set it on a sieve to cool4 ,ice it1 and ornament it with nonpareils4 ,these almond cakes are generally baked in a turban-shaped mould1 and the nonpareils put on1 in spots or sprigs4 ,a pound of almonds in the shells 7if the shells are soft and thin17 will generally yield half a pound when shelled4 ,hard1 thick-shelled almonds1 seldom yield much more than a quarter of a pound1 and should therefore never be bought for cakes or puddings4 ,bitter almonds and peach-kernels can always be purchased with the shells off4 ,families should always save their peach-kernels1 as they can be used in cakes1 puddings and custards4 ,,maccaroons4 ,half a pound of shelled sweet almonds4 ,a quarter of a pound of shelled bitter almonds4 ,the whites of three eggs4 ,twenty-four large tea-spoonfuls of powdered loaf-sugar4 ,a tea-spoonful of rose-water4 ,a large tea-spoonful of mixed spice1 nutmeg1 mace and cinnamon4 ,blanch and pound your almonds1 beat them very smooth1 and mix the sweet and bitter together2 do them1 if you can1 the day before you make the maccaroons4 ,pound and sift your spice4 ,beat the whites of three eggs till they stand alone2 add to them1 very gradually1 the powdered sugar1 a spoonful at a time1 beat it in very hard1 and put in1 by degrees1 the rose-water and spice4 ,then stir in1 gradually1 the almonds4 ,the mixture must be like a soft dough2 if too thick1 it will be heavy2 if too thin1 it will run out of shape4 ,if you find your almonds not sufficient1 prepare a few more1 and stir them in4 ,when it is all well mixed and stirred1 put some flour in the palm of your hand1 and taking up a lump of the mixture with a knife1 roll it on your hand with the flour into a small round ball2 have ready an iron or tin pan1 buttered1 and lay the maccaroons in it1 as you make them up4 ,place them about two inches apart1 in case of their spreading4 ,bake them about eight or ten minutes in a moderate oven2 they should be baked of a pale brown colour4 ,if too much baked1 they will lose their flavour2 if too little1 they will be heavy4 ,they should rise high in the middle1 and crack on the surface4 ,you may1 if you choose1 put a larger proportion of spice4 ,footnote3 ,cocoa-nut cakes may be made in a similar manner1 substituting for the pounded almonds half a pound of finely-grated cocoa-nut4 ,they mast be made into small round balls with a little flour laid on the palm of the hand1 and baked a few minutes4 ,they are very fine4 ,,apees4 ,a pound of flour1 sifted4 ,half a pound of butter4 ,half a glass of wine1 and a table-spoon of rose-water mixed4 ,half a pound of powdered white sugar4 ,a nutmeg1 grated4 ,a tea-spoonful of beaten cinnamon and mace4 ,three table-spoonfuls of carraway seeds4 ,sift the flour into a broad pan1 and cut up the butter in it4 ,add the carraways1 sugar1 and spice1 and pour in the liquor by degrees1 mixing it well with a knife2 add enough of cold water to make it a stiff dough4 ,spread some flour on your pasteboard1 take out the dough1 and knead it very well with your hands4 ,cut it into small pieces1 and knead each separately1 then put them all together1 and knead the whole in one lump4 ,roll it out in a sheet about a quarter of an inch thick4 ,cut it out in round cakes1 with the edge of a tumbler1 or a tin of that size4 ,butter an iron pan1 and lay the cakes in it1 not too close together4 ,bake them a few minutes in a moderate oven1 till they are very slightly coloured1 but not brown4 ,if too much baked1 they will entirely lose their flavour4 ,do not roll them out too thin4 ,,jumbles4 ,three eggs4 ,half a pound of flour1 sifted4 ,half a pound of butter4 ,half a pound of powdered loaf-sugar4 ,a table-spoonful of rose-water4 ,a nutmeg grated4 ,a tea-spoonful of mixed mace and cinnamon4 ,stir the sugar and butter to a cream4 ,beat the eggs very light4 ,throw them1 all at once1 into the pan of flour4 ,put in1 at once1 the butter and sugar1 and then add the spice and rose-water4 ,if you have no rose-water1 substitute six or seven drops of strong essence of lemon1 or more if the essence is weak4 ,stir the whole very hard1 with a knife4 ,spread some flour on your paste-board1 and flour your hands well4 ,take up with your knife1 a portion of the dough1 and lay it on the board4 ,roll it lightly with your hands1 into long shin rolls1 which must be cut into equal lengths1 curled up into rings1 and laid gently into an iron or tin pan1 buttered1 not too close to each other1 as they spread in baking4 ,bake them in a quick oven about five minutes1 and grate loaf-sugar over them when cool4 ,,kisses4 ,one pound of the best loaf sugar1 powdered and sifted4 ,the whites of four eggs4 ,twelve drops of essence of lemon4 ,a tea-cup of currant jelly4 ,beat the whites of four eggs till they stand alone4 ,then heat in1 gradually1 the sugar1 a tea-spoonful at a time4 ,add the essence of lemon1 and beat the whole very hard4 ,lay a wet sheet of paper on the bottom of a square tin pan4 ,drop on it1 at equal distances1 a small tea-spoonful of stiff currant jelly4 ,footnote3 ,it is better to put a little of the beaten white of egg and sugar at first under the currant jelly4 ,with a large spoon1 pile some of the beaten white of egg and sugar1 on each lump of jelly1 so as to cover it entirely4 ,drop on the mixture as evenly as possible1 so as to make the kisses of a round smooth shape4 ,set them in a cool open1 and as soon as they are coloured1 they are done4 ,then take them out and place them two bottoms together4 ,lay them lightly on sieve1 and dry them in a cool oven1 till the two bottoms stick fast together1 so as to form one ball or oval4 ,,spanish ,,buns4 ,four eggs4 ,three quarters of a pound of flour1 sifted4 ,half a pound of powdered white sugar4 ,two wine-glasses and a half of rich milk4 ,six ounces of fresh butter4 ,a wine-glass and a half of the best yeast4 ,a table-spoonful of rose-water4 ,a grated nutmeg4 ,a large tea-spoonful of powdered mace and cinnamon4 ,sift half a pound of flour into a broad pan1 and sift a quarter of a pound1 separately1 into a deep plate1 and set it aside4 ,put the milk into a soup-plate1 cut up the butter1 and set it on the stove or near the fire to warm1 but do not let it get too hot4 ,when the butter is very soft1 stir it all through the milk with a knife1 and set it away to cool4 ,beat the eggs very light1 and mix the milk and butter with them1 all at once2 then pour all into the pan of flour4 ,put in the spice1 and the rose-water1 or if you prefer it1 eight drops of essence of lemon4 ,add the yeast1 of which an increased quantity will be necessary1 if it is not very strong and fresh4 ,stir the whole very hard1 with a knife4 ,add the sugar gradually4 ,if the sugar is not stirred in slowly1 a little at a time1 the buns will be heavy4 ,then1 by degrees1 sprinkle in the renaming quarter of a pound of flour4 ,stir all well together2 butter a square iron pan1 and put in the mixture4 ,cover it with a cloth1 and set it near the fire to rise4 ,it will probably not be light in less than five hours4 ,when it is risen very high1 and is covered with bubbles1 bake it in a moderate oven1 about a quarter of an hour or more in proportion to its thickness4 ,when it is quite cool1 cut it in squares1 and grate loaf-sugar over them4 ,this quantity will make twelve or fifteen buns4 ,they are best the day they are baked4 ,you may1 if you choose1 bake them separately1 in small square tins1 adding to the baiter half a pound of currants or chopped raisins1 well floured1 and stirred in at the last4 ,in making buns1 stir the yeast well before you put it in1 having first poured off the beer or thin part from the top4 ,if your yeast is not good1 do not attempt to make buns with it1 as they will never be light4 ,buns may be made in a plainer way1 with the following ingredients1 mixed in the above manner4 ,half a pound of flour1 sifted into a pan4 ,a quarter of a pound of flour1 sifted in a plate1 and set aside to sprinkle in at the last4 ,three eggs1 well beaten4 ,a quarter of a pound of powdered sugar4 ,three wine-glasses of milk4 ,a wine-glass and a half of the best yeast4 ,a quarter of a pound of butter1 cut up1 and warmed in the milk4 ,,rusk4 ,a quarter of a pound of powdered sugar4 ,a quarter of a pound of fresh butter4 ,one pound of flour sifted4 ,one egg4 ,three wine-glasses of milk4 ,a wine-glass and a half of the best yeast4 ,a table-spoonful of rose-water4 ,a tea-spoonful of powdered cinnamon4 ,sift your flour into a pan4 ,cut up the butter in the milk1 and warm them a little1 so as to soften the butter1 but not to melt it entirely4 ,beat your egg2 pour the milk and butter into your pan of flour1 then the egg1 then the rose-water and spice1 and lastly the yeast4 ,stir all well together with a knife4 ,spread some flour on your paste-board3 lay the dough on it1 and knead it well4 ,then divide it into small pieces of an equal size1 and knead each piece into a little thick round cake4 ,butter an iron pan1 lay the cakes in it1 and set them in a warm place to rise4 ,prick the tops with a fork4 ,when they are quite light1 bake them in a moderate oven4 ,,indian ,,pound ,,cake4 ,eight eggs4 ,one pint of powdered sugar4 ,one pint of ,indian meal1 sifted1 and half a pint of wheat-flour4 ,half a pound of butter4 ,one nutmeg1 grated1--and a tea-spoonful of cinnamon4 ,half a glass of mixed wine and brandy4 ,stir the butter and sugar to a cream4 ,beat the eggs very light4 ,stir the meal and eggs1 alternately1 into the butter and sugar4 ,add the spice and liquor4 ,stir all well4 ,butter a tin pan1 put in the mixture1 and bake it in a moderate oven4 ,this cake should be eaten while fresh4 ,,cup ,,cake4 ,five eggs4 ,two large tea-cups full of molasses4 ,the same of brown sugar rolled fine4 ,the same of fresh butter4 ,one cup of rich milk4 ,five cups of flour sifted4 ,half a cup of powdered allspice and cloves4 ,half a cup of ginger4 ,cut up the butter in the milk1 and warm them slightly4 ,warm also the molasses1 and stir it into the milk and butter3 then stir in1 gradually1 the sugar1 and set it away to get cool4 ,beat the eggs very light1 and stir them into the mixture alternately with the flour4 ,add the ginger and other spice1 and stir the whole very hard4 ,butter small tins1 nearly fill them with the mixture1 and bake the cakes in a moderate oven4 ,,loaf ,,cake4 ,two pounds of sifted flour1 setting aside half a pound to sprinkle in at the last4 ,one pound of fresh butter4 ,one pound of powdered sugar4 ,four eggs4 ,one pound of raisins1 stoned1 and cut in half4 ,one pound of currants1 washed and dried4 ,half a pint of milk4 ,half a glass of wine4 ,half a glass of brandy4 ,a tablespoon of mixed spice1 mace1 nutmeg1 and cinnamon4 ,half a pint of the best brewer's yeast2 or more1 if the yeast is not very strong4 ,cut up the butter in the milk1 and warm it till the butter is quite soft2 then stir it together1 and set it away to cool4 ,it must not be made too warm4 ,after you have beaten the eggs1 mix them with the butter and milk1 and stir the whole into the pan of flour4 ,add the spice and liquor1 and stir in the sugar gradually4 ,having poured off the thin part from the top1 stir the yeast1 and pour it into the mixture4 ,then sprinkle in the remainder of the flour4 ,have ready the fruit1 which must be well floured1 stir it gradually into the mixture4 ,butter a large tin pan1 and put the cake into it4 ,cover it1 and set in a warm place for five or six hours to rise4 ,when quite light1 bake it in a moderate oven4 ,,sugar ,,biscuits4 ,three pounds of flour1 sifted4 ,one pound of butter4 ,a pound and a half of powdered sugar4 ,half a pint of milk4 ,two table-spoonfuls of brandy4 ,a small tea-spoonful of pearl-ash dissolved in water4 ,four table-spoonfuls of carraway seeds4 ,cut the butter into the flour4 ,add the sugar and carraway seeds4 ,pour in the brandy1 and then the milk4 ,lastly1 put in the pearl-ash4 ,stir all well with a knife1 and mix it thoroughly1 till it becomes a lump of dough4 ,flour your paste-board1 and lay the dough on it4 ,knead it very well4 ,divide it into eight or ten pieces1 and knead each piece separately4 ,then put them all together1 and knead them very well in one lump4 ,cut the dough in half1 and roll it out into sheets1 about half an inch thick4 ,beat the sheets of dough very hard1 on both sides1 with the rolling-pin4 ,cut them out into round cakes with the edge of a tumbler4 ,butter iron pans1 and lay the cakes in them4 ,bake them a very pale brown4 ,if done too much1 they will lose their taste4 ,these cakes kept in a stone jar1 closely covered from the air1 will continue perfectly good for several months4 ,,milk ,,biscuits4 ,two pounds of flour1 sifted4 ,half a pound of butter4 ,two eggs4 ,six wine-glasses of milk4 ,two wine-glasses of the best brewer's yeast1 or three of good home-made yeast4 ,cut the butter into the milk1 and warm it slightly on the top of the stove1 or near the fire4 ,sift the flour into a pan1 and pour the milk and butter into it4 ,beat the eggs1 and pour them in also4 ,lastly the yeast4 ,mix all well together with a knife4 ,flour your paste-board1 put the lump of dough on it1 and knead it very hard4 ,then cut the dough in small pieces1 and knead them into round balls4 ,stick the tops of them with a fork4 ,lay them in buttered pans and set them to rise4 ,they will probably be light in an hour4 ,when they are quite light1 put them in a moderate oven and bake them4 ,they are best when quite fresh4 ,,butter ,,biscuits4 ,half a pound of butter4 ,two pounds of flour1 sifted ,half a pint of milk1 or cold water4 ,a salt-spoonful of salt4 ,cut up the butter in the flour1 and put the salt to it4 ,wet it to a stiff dough with the milk or water4 ,mix it well with a knife4 ,throw some flour on the paste-board1 take the dough out of the pan1 and knead it very well4 ,roll it out into a large thick sheet1 and beat it very hard on both sides with the rolling-pin4 ,beat it a long time4 ,cut it out with a tin1 or cup1 into small round thick cakes4 ,beat each cake on both sides1 with the rolling-pin4 ,prick them1 with a fork4 ,put them in buttered pans1 and bake them of a light brown in a slow oven4 ,,gingerbread ,,nuts ,two pounds of flour1 sifted4 ,one pound of fresh butter4 ,one quart of sugar-house molasses4 ,two ounces of ginger1 or more1 if it is not very strong4 ,twelve dozen grains of allspice1 powdered and sifted ,six dozen cloves1 powdered and sifted4 ,half an ounce of cinnamon1 powdered and sifted4 ,a half tea-spoonful of pearl-ash or salaeratus1 dissolved in a little vinegar4 ,cut up the butter in the flour1 and mix it with the ginger and other spice4 ,wet the whole with the molasses1 and stir all well together with a knife4 ,then add the dissolved pearl-ash or salaeratus4 ,throw some flour on your paste-board1 take the dough 7a large handful at a time7 and knead it in separate cakes4 ,then put all together1 and knead ,it very hard for a long time1 in one large lump4 ,cut the lump in half1 roll it out in two even sheets1 about half an inch thick1 and cut it out in little cakes1 with a very small tin1 about the size of a cent4 ,lay them in buttered pans1 and bake them in a moderate oven1 taking care they do not scorch1 as gingerbread is more liable to burn than any other cake1 ,you may1 if you choose1 shape the gingerbread nuts1 by putting flour in your hand1 taking a very small piece of the dough1 and rolling it into a little round ball4 ,,common ,,gingerbread4 ,a pint of molasses4 ,one pound of fresh butter4 ,two pounds and a half of flour1 sifted4 ,a pint of milk1 ,a small tea-spoonful of pearl-ash1 or less if it is strong4 ,a tea-cup full of ginger4 ,cut the butter into the flour4 ,add the ginger4 ,having dissolved the pearl-ash in a little vinegar1 stir it with the milk and molasses alternately into the other ingredients4 ,stir it very hard for a long lime1 till it is quite light4 ,put some flour on your paste-board1 take out small portions of the dough1 and make it with your hand into long rolls4 ,then curl up the rolls into round cakes1 or twist two rolls together1 or lay them in straight lengths or sticks side by side1 and touching each other4 ,put them carefully in buttered pans1 and bake them in a moderate oven1 not hot enough to burn them4 ,if they should get scorched1 scrape off with a knife1 or grater1 all the burnt parts1 before you put the cakes away4 ,you can1 if you choose1 cut out the dough with tins1 in the shape of hearts1 circles1 ovals1 c4 or you may bake it all in one1 and cut it in squares when cold4 ,if the mixture appears to be too thin1 add1 gradually1 a little more sifted flour4 ,,lafayette ,,gingerbread ,five eggs4 ,half a pound of brown sugar4 ,half a pound of fresh butter4 ,a pint of sugar-house molasses ,a pound and a half of flour4 ,four table-spoonfuls of ginger4 ,two large sticks of cinnamon1 powered and sifted4 ,three dozen grains of allspice1 powdered and sifted4 ,three dozen of cloves1 powdered and sifted4 ,the juice and grated peel of two large lemons4 ,a little pearl-ash or salaeratus4 ,stir the butter and sugar to a cream4 ,beat the eggs very well4 ,pour the molasses1 at once1 into the butter and sugar4 ,add the ginger and other spice1 and stir all well together4 ,put in the egg and flour alternately1 stirring all the time4 ,stir the whole very hard1 and put in the lemon at the last4 ,when the whole is mixed1 stir it till very light4 ,butter an earthen pan1 or a thick tin or iron one1 and put the gingerbread in it4 ,bake it in a moderate oven1 an hour or more1 according to its thickness4 ,take care that it do not burn4 ,or you may bake it in small cakes1 or little tins4 ,its lightness will be much improved by a small tea-spoonful of pearl-ash dissolved in a tea-spoonful of vinegar1 and stirred lightly in at the last4 ,footnote3 ,if the pearl-ash is strong1 half a tea-spoonful will be sufficient1 or less even will do4 ,it is better stir the pearl-ash in1 a little at a time1 and you can tell by the taste of the mixture1 when there is enough4 ,too much pearl-ash1 will give it an unpleasant taste4 ,if you use pearl-ash1 you must omit the lemon1 as its taste will be entirely destroyed by the pearl-ash4 ,you may substitute for the lemon1 some raisins and currants1 well floured to prevent their sinking4 ,this is the finest of all gingerbread1 but should not be kept long1 as in a few days it becomes very hard and stale4 ,a ,,dover ,,cake4 ,half a pint of milk4 ,a half tea-spoonful of pearl-ash1 dissolved in a little vinegar4 ,one pound of sifted flour4 ,one pound of powdered white sugar4 ,half a pound of butter4 ,six eggs4 ,one glass of brandy4 ,half a glass of rose-water4 ,one grated nutmeg4 ,a tea-spoonful of powdered cinnamon4 ,dissolve the pearl-ash in vinegar4 ,stir the sugar and butter to a cream1 and add to it gradually1 the spice and liquor4 ,beat the eggs very light1 and stir them into the butter and sugar1 alternately1 with the flour4 ,add1 gradually1 the milk1 and stir the whole very hard4 ,butter a large tin pan1 and put in the mixture4 ,bake it two hours or more1 in a moderate oven4 ,if not thick1 an hour or an hour and a half will be sufficient4 ,wrap it in a thick cloth1 and keep it from the air1 and it will continue moist and fresh for two weeks4 ,the pearl-ash will give it a dark colour4 ,it will be much improved by a pound of raisins1 stoned and cut in half1 and a pound of currants1 well washed and dried4 ,flour the fruit well1 and stir it in at the last4 ,,crullers4 ,half a pound of butter4 ,three quarters of a pound of powdered white sugar4 ,six eggs1 or seven if they are small4 ,two pounds of flour1 sifted4 ,a grated nutmeg4 ,a tea-spoonful of powdered cinnamon4 ,a table-spoonful of rose-water4 ,cut the butter into the flour1 add the sugar and spice1 and mix them well together4 ,beat the eggs and pour them into the pan of flour1 c4 ,add the rose water1 and mix the whole into a dough4 ,if the eggs and rose-water are not found sufficient to wet it1 add a very little cold water4 ,mix the dough very well with a knife4 ,spread some flour on your paste-board1 take the dough out of the pan1 and knead it very well4 ,cut it into small pieces1 and knead each separately4 ,put all the pieces together1 and knead the whole in one lump4 ,roll it out into a large square sheet1 about half an inch thick4 ,take a jagging-iron1 or1 ,if you have not one1 a sharp knife2 run it along the sheet1 and cut the dough into long narrow slips4 ,twist them up in various forms4 ,have ready an iron pan with melted lard4 ,lay the crullers lightly in it1 and fry them of a light brown1 turning them with a knife and fork1 so as not to break them1 and taking care that both sides are equally done4 ,when sufficiently fried1 spread them on a large dish to cool1 and grate loaf-sugar over them4 ,crullers may be made in a plainer way1 with the best brown sugar1 7rolled very fine47 and without spice or rose-water4 ,they can be fried1 or rather boiled1 in a deep iron pot4 ,they should be done in a large quantity of lard1 and taken out with a skimmer that has holes in it1 and held on the skimmer till the lard drains from them4 ,if for family use1 they can be made an inch thick4 ,,dough-,,nuts4 ,three pounds of sifted flour4 ,a pound of powdered sugar4 ,three quarters of a pound of butter4 ,four eggs4 ,half a large tea-cup full of best brewer's yeast4 ,a pint and a half of milk4 ,a tea-spoonful of powdered cinnamon4 ,a grated nutmeg4 ,a table-spoonful of rose-water4 ,cut up the butter in the flour4 ,add the sugar1 spice1 and rose-water4 ,beat the eggs very light1 and pour them into the mixture4 ,add the yeast1 7half a tea-cup or two wine-glasses full17 and then stir in the milk by degrees1 so as to make it a soft dough4 ,cover it1 and set it to rise4 ,when quite light1 cut it in diamonds with a jagging-iron or a sharp knife1 and fry them in lard4 ,grate loaf sugar over them when done4 ,,waffles4 ,six eggs4 ,a pint of milk4 ,a quarter of a pound of butter4 ,a quarter of a pound of powdered white sugar4 ,a pound and a half of flour1 sifted4 ,a tea-spoonful of powdered cinnamon4 ,warm the milk slightly4 ,cut up the butter in it and stir it a little4 ,beat the eggs well1 and pour them into the butter and milk4 ,sprinkle in half the flour1 gradually4 ,stir in the sugar1 by degrees1 and add the spice4 ,stir in1 gradually1 the remainder of the flour1 so that it becomes a thick batter4 ,heat your waffle-iron2 then grease it well1 and pour in some of the butter4 ,shut the iron tight1 and bake the waffle on both sides1 by turning the iron4 ,as the waffles are baked1 spread them out separately on a clean napkin4 ,when enough are done for a plate-full1 lay them on a plate in two piles1 buttering them1 and sprinkling each with beaten cinnamon4 ,,soft ,,muffins4 ,five eggs4 ,a quart of milk4 ,two ounces of butter4 ,a tea-spoonful of salt4 ,two large table-spoonfuls of brewer's yeast or four made of home-made yeast4 ,enough of sifted flour to make a stiff batter4 ,warm the milk and butter together1 and add to them the salt4 ,beat the eggs very light and stir them into the milk and butter4 ,then stir in the yeast1 and lastly1 sufficient flour to make a thick batter4 ,cover the mixture1 and set it to rise1 in a warm place1 about three hours4 ,when it is quite light1 grease your baking-iron1 and your muffin rings4 ,set the rings on the iron1 and pour the batter into them4 ,bake them a light brown4 ,when you split them to put on the butter1 do not cut them with a knife1 but pull them open ,with your hands4 ,cutting them while hot will make them heavy4 ,,indian ,,batter ,,cakes4 ,a quart of sifted indian meal4 ,a handful of wheat flour sifted4 mixed4 ,three eggs1 well beaten4 _/ ,two table-spoonfuls of fresh brewer's yeast1 or four of home-made yeast4 ,a tea-spoonful of salt4 ,a quart of milk4 ,make the milk quite warm1 and then put into it the yeast and salt1 stirring them well4 ,beat the eggs1 and stir them into the mixture4 ,then1 gradually stir in the flour and indian meal4 ,cover the batter1 and set it to rise four or five hours4 ,or if the weather is cold1 and you want the cakes for breakfast1 you may mix the batter late the night before4 ,should you find it sour in the morning1 dissolve a small tea-spoonful of pearl-ash in as much water as will cover it1 and stir it into the batter1 letting it set afterwards at least half an hour4 ,this will take off the acid4 ,grease your baking-iron1 and pour on it a ladle-full of the batter4 ,when brown on one side1 turn the cake on the other4 ,footnote3 ,indian batter cakes may be made in a plain and expeditious way1 by putting three pints of cold water or cold milk into a pan1 and gradually sifting into it 7stirring all the time7 a quart of indian meal mixed with half a pint of wheat-flour1 and a small spoonful of salt4 ,stir it very hard1 and it may be baked immediately1 as it is not necessary to set it to rise4 ,,flannel ,,cakes ,,or ,,crumpets4 ,two pounds of flour1 sifted4 ,four eggs4 ,three table-spoonfuls of the best brewer's yeast1 or four and a half of home-made yeast4 ,a pint of milk4 ,mix a tea-spoonful of salt with the flour1 and set the pan before the fire4 ,then warm the milk1 and stir into it the flour so as to make a stiff batter4 ,beat the eggs very light1 and stir them into the yeast4 ,add the eggs and yeast to the batter1 and beat all well together4 ,if it is too stiff1 add a little more warm milk4 ,cover the pan closely and set it to rise near the fire4 ,bake it1 when quite light4 ,have your baking-iron hot4 ,grease it1 and pour on a ladle-full of batter4 ,let it bake slowly1 and when done on one side1 turn it on the other4 ,butter the cakes1 cut them across1 and send them to table hot4 ,,rolls4 ,three pints of flour1 sifted4 ,two tea-spoonfuls of salt4 ,four table-spoonfuls of the best brewer's yeast1 or six of home-made yeast4 ,half a pint more of warm water1 and a little more flour to mix in before the kneading4 ,mix the salt with the flour1 and make a deep hole in the middle4 ,stir the warm water into the yeast1 and pour it into the hole in the flour4 ,stir it with a spoon just enough to make a thin batter1 and sprinkle some flour over the top4 ,cover the pan1 and set it in a warm place for several hours4 ,when it is light1 add half a pint more of lukewarm water2 and make its with a little more flour1 into a dough4 ,knead it very well for ten minutes4 ,then divide it into small pieces1 and knead each separately4 ,make them into round cakes or rolls4 ,cover them1 and set them to rise about an hour and a half4 ,bake them1 and when done1 let them remain in the oven1 without the lid1 for about ten minutes4 ,,part ,,the ,,third ,,sweetmeats4 ,,general ,,directions4 ,in preparing sugar for sweetmeats1 let it be entirely dissolved1 before you put it on the fire4 ,if you dissolve it in water1 allow about half a pint of water to a pound of sugar4 ,if you boil the sugar before you add the fruit to it1 it will be improved in clearness by passing it through a flannel bag4 ,skim off the brown scum1 all the time it is boiling4 ,if sweetmeats are boiled too long1 they lose their flavour and become of a dark colour4 ,if boiled too short a time1 they will not keep well4 ,you may ascertain when jelly is done1 by dropping a small spoonful into a glass of water4 ,if it spreads and mixes with the water1 it requires more boiling4 ,if it sticks in a lump to the bottom1 it is sufficiently done4 ,this trial must be made after the jelly is cold4 ,raspberry jelly requires more boiling than any other sort4 ,black currant jelly less4 ,,apple ,,jelly4 ,take the best pippin1 or bell-flower apples4 ,no others will make good jelly4 ,pare1 core1 and quarter them4 ,lay them in a preserving kettle1 and put to them as much water only1 as will cover them1 and as much lemon-peel as you choose4 ,boil them till they are soft1 but not till they break4 ,drain off the water through a colander1 and mash the apples with the hack of a spoon4 ,put them into a jelly bag1 set a deep dish or pan under it1 and squeeze out the juice4 ,to every pint of juice1 allow a pound of loaf-sugar1 broken up1 and the juice of two lemons4 ,put the apple-juice1 the sugar1 and the lemon-juice into the preserving kettle4 ,boil it twenty minutes1 skimming it well4 ,take it immediately from the kettle1 and pour it warm into your glasses1 but not so hot as to break them4 ,when cold1 cover each glass with white paper dipped in brandy1 and tie it down tight with another paper4 ,keep them in a cool place4 ,quince ,jelly is made in the same manner1 but do not pare the quinces4 ,quarter them only4 ,,red ,,currant ,,jelly4 ,wash your currants1 drain them1 and pick them from the stalks4 ,mash them with the back of a spoon4 ,put them in a jelly-bag1 and squeeze it till all the juice is pressed out4 ,to every pint of juice1 allow a pound of the best loaf-sugar4 ,put the juice and the sugar into your kettle1 and boil them twenty minutes1 skimming all the while4 ,pour it warm into your glasses1 and when cold1 tie it up with brandy paper4 ,jellies should never be allowed to get cold in the kettle4 ,if boiled too long1 they will lose their flavour1 and become of a dark colour4 ,strawberry1 raspberry1 blackberry1 and grape jelly may be made in the same manner1 and with the same proportion of loaf-sugar4 ,red currant jelly may also be made in a very simple manner1 by putting the currants whole into the kettle1 with the sugar2 allowing a pound of sugar to a pound of currants4 ,boil them together twenty minutes1 skimming carefully4 ,then pour them into a sieve1 with a pan under it4 ,let them drain through the sieve into the pan1 pressing them down with the back of a spoon4 ,take the jelly1 while warm1 out of the pan1 and put it into your glasses4 ,tie it up with brandy paper when cold4 ,,black ,,currant ,,jelly4 ,pick the currants from the stalks1 wash and drain them4 ,mash them soft with a spoon1 put them in a bag1 and squeeze out the juice4 ,to each pint of juice1 allow three quarters of a pound of loaf-sugar1 ,put the juice and sugar into a preserving kettle1 and boil them about ten minutes1 skimming them well4 ,take it immediately out of the kettle4 ,put it warm into your glasses4 ,tie it up with brandy paper4 ,the juice of black currants is so very thick1 that it requires less sugar and less boiling than any other jelly4 ,,gooseberry ,,jelly ,cut the gooseberries in half1 7they must be green7 and put them in a jar closely covered4 ,set the jar in an oven1 or pot filled with boiling water4 ,keep the water boiling round the jar till the gooseberries are soft1 take them out1 mash them with a spoon1 and put them into a jelly bag to drain4 ,when all the juice is squeezed out1 measure it1 and to a pint of juice1 allow a pound of loaf-sugar4 ,put the juice and sugar into the preserving kettle1 and boil them twenty minutes1 skimming carefully4 ,put the jelly warm into your glasses4 ,tie them up with brandy paper4 ,cranberry jelly is made in the same manner4 ,,grape ,,jelly4 ,pick the grapes from the stems1 wash and drain them4 ,mash them with a spoon4 ,put them in the preserving kettle1 and cover them closely with a large plate4 ,boil them ten minutes4 ,then pour them into your jelly bag1 and squeeze out the juice4 ,allow a pint of juice to a pound of sugar4 ,put the sugar and juice into your kettle1 and boil them twenty minutes1 skimming them well4 ,fill your glasses while the jelly is warm1 and tie them up with brandy papers4 ,,peach ,,jelly ,wipe the wool off your peaches1 7which should be free-stones and not too ripe7 and cut them in quarters1 ,crack the stones1 and break the kernels small4 ,put the peaches and the kernels into a covered jar1 set them in boiling water1 and let them boil till they are soft4 ,strain them through a jelly-bag1 till all the juice is squeezed out4 ,allow a pound of loaf-sugar to a pint of juice4 ,put the sugar and juice into a preserving kettle1 and boil them twenty minutes1 skimming carefully4 ,put the jelly warm into your glasses1 and when cold1 tie them up with brandy paper4 ,plum1 and green-gage jelly may be made in the same manner1 with the kernels1 which greatly improve the flavour4 ,,preserved ,,quinces ,pare and core your quinces1 carefully taking out the parts that are knotty and defective4 ,cut them into quarters1 or into round slices4 ,put them into a preserving kettle and cover them with the parings and a very little water4 ,lay a large plate over them to keep in the steam1 and boil them till they are tender4 ,take out the quinces1 and strain the liquor through a bag4 ,to every pint of liquor1 allow a pound of loaf-sugar4 ,boil the juice and sugar together1 about ten minutes1 skimming it well4 ,then put in the quinces1 and boil them gently twenty minutes4 ,when the sugar seems to have completely penetrated them1 take them out1 put them in a glass jar1 and pour the juice over them warm4 ,tie them up1 when cold1 with brandy paper4 ,in preserving fruit that is boiled first without the sugar1 it is generally better 7after the first boiling7 to let it stand till next day before you put the sugar to it4 ,,preserved ,,pippins4 ,pare and core some of the largest and finest pippins4 ,put them in your preserving kettle1 ,footnote3 ,the use of brass or bell-metal kettles is now most entirely superseded by the enamelled kettles of iron lined with china1 called preserving kettles2 brass and bell-metal having always been objectionable on account of the verdigris which collects in them4 with some lemon-peel1 and all the apple-parings4 ,add a very little water1 and cover them closely4 ,boil them till they are tender1 taking care they do not burn4 ,take out the apples1 and spread them on a large dish to cool4 ,poor the liquor into a bag1 and strain it well4 ,put it into your kettle with a pound of loaf-sugar to each pint of juice1 and add lemon juice to your taste4 ,boil it five minutes1 skimming it well4 ,then put in the whole apples1 and boil them slowly half an hour1 or till they are quite soft and clear4 ,put them with the juice1 into your jars1 and when quite cold1 tie them up with brandy paper4 ,preserved apples are only intended for present use1 as they will not keep long4 ,pears may be done in the same way1 either whole or cut in half4 ,they may be flavoured either with lemon or cinnamon1 or both4 ,the pears for preserving should be green4 ,,preserved ,,peaches4 ,take the largest and finest free-stone peaches1 before they are too ripe4 ,pare them1 and cut them in halves or in quarters4 ,crack the stones1 and take out the kernels1 and break them in pieces4 ,put the peaches1 with the parings and kernels1 into your preserving kettle1 with a very little water4 ,boil them till they are tender4 ,take out the peaches and spread them on a large dish to cool4 ,strain the liquor through a bag or sieve4 ,next day1 measure the juice1 and to each pint allow a pound of loaf-sugar4 ,put the juice and sugar into the kettle with the peaches1 and boil them slowly half an hour1 or till they are quite soft1 skimming all the time4 ,take the peaches out1 put them into your jars1 and pour the warm liquor over them4 ,when cold1 tie them up with brandy paper4 ,if boiled too long1 they will look dull1 and be of a dark colour4 ,footnote3 ,to preserve peaches whole1 pare them and thrust out the stones with a skewer4 ,then proceed as above1 only blanch the kernels and keep them whole4 ,when the peaches are done1 stick a kernel into the hole of every peach1 before you put them into the jars4 ,large fruit will keep best in broad shallow stone pots4 ,if you do not wish the juice to be very thick1 do not put it on to boil with the sugar1 but first boil the sugar alone1 with only as much water as will dissolve it1 and skim it well4 ,let the sugar1 in all cases1 be entirely melted before it goes on the fire4 ,having boiled the sugar and water1 and skimmed it to a clear syrup1 then put in your juice and fruit together1 and boil them till completely penetrated with the sugar4 ,,preserved ,,crab ,,apples ,wash your fruit4 ,cover the bottom of your preserving kettle with grape leaves4 ,put in the apples4 ,hang them over the fire1 with a very little water1 and cover them closely4 ,do not allow them to boil1 but let them simmer gently till they are yellow4 ,take them out1 and spread them on a large dish to cool4 ,pare and core them4 ,put them again into the kettle1 with fresh vine-leaves under and over them1 and a very little water4 ,hang them over the fire till they are green4 ,do not let them boil4 ,take them out1 weigh them1 and allow a pound of loaf-sugar to a pound of crab-apples4 ,put to the sugar just water enough to dissolve it4 ,when it is all melted1 put it on the fire1 and boil and skim it4 ,then put in your fruit1 and boil the apples till they are quite clear and soft4 ,put them in jars1 and pour the warm liquor over them4 ,when cold1 tie them up with brandy paper4 ,,preserved ,,plums4 ,cut your plums in half1 7they must not be quite ripe17 and take am the stones4 ,weigh the plums and allow a pound of loaf-sugar to a pound of fruit4 ,crack the stones1 take out the kernels and break them in pieces4 ,boil the plums and kernels very slowly for about fifteen minutes1 in as little water as possible4 ,then spread them on a large dish to cool1 and strain the liquor4 ,next day make your syrup4 ,melt the sugar in as little water as will suffice to dissolve it1 7about half a pint of water to a pound of sugar7 and boil it a few minutes1 skimming it till quite clear4 ,then put in your plums with the liquor1 and boil them fifteen minutes4 ,put them in jars1 pour the juice over them warm1 and tie them up1 when cold1 with brandy paper4 ,footnote3 ,plums for common use1 are very good done in molasses4 ,put your plums into an earthen vessel that holds a gallon1 having first slit each plum with a knife4 ,to three quarts of plums put a pint of molasses4 ,cover them and set them on hot coals in the chimney corner4 ,let them stew for twelve hours or more1 occasionally stirring them1 and renewing the coals4 ,next day put them up in jars4 ,done in this manner they will keep till the next spring4 ,syrups may be improved in clearness1 by adding to the dissolved sugar and water1 some white of egg very well beaten1 allowing the white of one egg to each pound of sugar4 ,boil it very hard1 and skim it well1 that it may be quite clear before you put in your fruit4 ,,preserved ,,strawberries4 ,weigh the strawberries after you have picked off the stems4 ,to each pound of fruit allow a pound of loaf-sugar1 which must be powdered4 ,strew half of the sugar over the strawberries1 and let them stand in a cold place two or three hours4 ,then put them in a preserving kettle over a slow fire1 and by degrees strew on the rest of the sugar4 ,boil them fifteen or twenty minutes1 and skim them well4 ,put them in wide-mouthed bottles1 and when cold1 seal the corks4 ,if you wish to do them whole1 take them carefully out of the syrup1 7one at a time7 while boiling4 ,spread them to cool on large dishes1 not letting the strawberries touch each other1 and when cool1 return them to the syrup1 and boil them a little longer4 ,repeat this several times4 ,keep the bottles in dry sand1 in a place that is cool and not damp4 ,gooseberries1 currants1 raspberries1 cherries and grapes may be done in the same manner4 ,the stones must be taken from the cherries 7which should be morellas1 or the largest and best red cherries27 and the seeds should be extracted from the grapes with the sharp point of a penknife4 ,gooseberries1 grapes1 and cherries1 require longer boiling than strawberries1 raspberries or currants4 ,,preserved ,,cranberries ,wash your cranberries1 weigh them1 and to each pound allow a pound of loaf-sugar4 ,dissolve the sugar in a very little water1 7about half a pint of water to a pound of sugar7 and set it on the fire in a preserving kettle4 ,boil it nearly ten minutes1 skimming it well4 ,then put in your cranberries1 and boil them slowly1 till they are quite soft1 and of a fine colour4 ,put them warm into your jars or glasses1 and tie them up with brandy paper1 when cold4 ,all sorts of sweetmeats keep better in glasses1 than in stone of earthen jars4 ,when opened for use1 they should be tied up again immediately1 as exposure to the air spoils them4 ,common glass tumblers are very convenient for jellies1 and preserved small fruit4 ,white jars are better than stone or earthen1 for large fruit4 ,,preserved ,,pumpkin4 ,cut slices from a fine high-coloured pumpkin1 and cut the slices into chips about the thickness of a dollar4 ,the chips should be of an equal size1 six inches in length and an inch broad4 ,weigh them and allow to each pound of pumpkin chips1 a pound of loaf-sugar4 ,have ready a sufficient number of fine lemons1 pare off the yellow rind1 and lay it aside4 ,cut the lemons in half1 and squeeze the juice into a bowl4 ,allow a gill of juice to each pound of pumpkin4 ,put the pumpkin into a broad pan laying the sugar among it4 ,pour the lemon-juice over it1 ,cover the pan1 and let the pumpkin chips1 sugar and lemon-juice1 set all night4 ,early in the morning put the whole into a preserving pan1 and boil all together 7skimming it well7 till the pumpkin becomes clear and crisp1 but not till it breaks4 ,it should have the appearance of lemon-candy4 ,you may if you choose1 put some lemon-peel with it1 cut in very small pieces4 ,half an hour's boiling 7or a little more7 is generally sufficient4 ,when it is done1 take out the pumpkin1 spread it ,on a large dish1 and strain the syrup through a bag4 ,put the pumpkin into your jars or glasses1 pour the syrup over it1 and tie it up with brandy paper4 ,if properly done1 this is a very fine sweetmeat4 ,the taste of the pumpkin will be lost in that of the lemon and sugar1 and the syrup is particularly pleasant4 ,it is eaten without cream1 like preserved ginger4 ,it may be laid on puff-paste shells1 after they are baked4 ,,preserved ,,pine-,,apple1 ,pare your pine-apples1 and cut them in thick slices4 ,weigh the slices and to each pound allow a pound of loaf-sugar4 ,dissolve the sugar in a very small quantity of water1 stir it1 and set it over the fire in a preserving-kettle4 ,boil it ten minutes1 skimming it well4 ,then put in it the pine-apple slices1 and boil them till they are clear and soft1 but not till they break4 ,about half an hour 7or perhaps less time7 will suffice4 ,let them cool in a large dish or pan1 before you put them into your jars1 which you must do carefully1 lest they break4 ,pour the syrup over them4 ,tie them up with brandy paper4 ,,raspberry ,,jam4 ,allow a pound of sugar to a pound of fruit4 ,mash the raspberries and put them with the sugar into your preserving kettle4 ,boll it slowly for an hour skimming it well4 ,tie it up with brandy paper4 ,all jams are made in the same manner4 ,,appendix4 ,,miscellaneous ,,receipts4 ,,contents4 ,a-la-mode ,beef ,chicken ,pudding ,a boned ,turkey ,collared ,pork ,spiced ,oysters ,stewed ,oysters ,oyster ,soup ,fried ,oysters ,baked ,oysters ,oyster ,patties ,oyster ,sauce ,pickled ,oysters ,chicken ,salad ,lobster ,salad ,stewed ,mushrooms ,peach ,cordial ,cherry ,bounce ,raspberry ,cordial ,blackberry ,cordial ,ginger ,beer ,jelly ,cake ,rice ,cakes for ,breakfast ,ground ,rice ,pudding ,tomata ,ketchup ,yeast ,a-,,la-,,mode ,,beef ,a pound of fresh beef weighing from eighteen to twenty pounds4 ,a pound of the fat of bacon or corned pork4 ,the marrow from the bone of the beef1 chopped together ,a quarter of a pound of beef-suet1 _/ ,two bundles of pot herbs1 parsley1 thyme1 small onions1 c4 chopped fine4 ,two large bunches of sweet marjoram1sufficient when powdered to make ,two bunches of sweet basil1 _/make four table-spoonfuls of each4 ,two large nutmegs1 ,half an ounce of cloves beaten to a powder4 ,half an ounce of mace1 _/ ,one table-spoonful of salt4 ,one table-spoonful of pepper4 ,two glasses of madeira wine4 ,if your a-la-mode beef is to be eaten cold1 prepare it three days before it is wanted4 ,take out the bone4 ,fasten up the opening with skewers1 and tie the meat all round with tape4 ,rub it all over on both sides with salt4 ,a large round of beef will be more tender than a small one4 ,chop the marrow and suet together4 ,pound the spice4 ,chop the pot-herbs very fine4 ,pick the sweet-marjoram and sweet-basil clean from the stalks1 and rub the leaves to a powder4 ,you must have at least four table-spoonfuls of each4 ,add the pepper and salt1 and mix well together all the ingredients that compose the seasoning4 ,cut the fat of the bacon or pork into pieces about a quarter of an inch thick and two inches long4 ,with a sharp knife make deep incisions all over the round of beef and very near each other4 ,put first a little of the seasoning into each hole1 then a slip of the bacon pressed down hard and covered with more seasoning4 ,pour a little wine into each hole4 ,when you have thus stuffed the upper side of the beef1 turn it over and stuff in the same manner the under side4 ,if the round is very large1 you will require a larger quantity of seasoning4 ,put it in a deep baking dish1 pour over it some wine1 cover it1 and let it set till next morning4 ,it will be much the better for lying all night in the seasoning4 ,next day put a little water in the dish1 set it in a covered oven1 and bake or stew it gently for twelve hours at least1 or more if it is a large round4 ,it will be much improved by stewing it in lard4 ,let it remain all night in the oven4 ,if it is to be eaten hot at dinner1 put it in to stew the evening before1 and let it cook till dinner-time next day4 ,stir some wine and a beaten egg into the gravy4 ,if brought to table cold1 cover it all over with green parsley1 and stick a large bunch of something green in the centre4 ,what is left will make an excellent hash the next day4 ,,chicken ,,pudding ,cut up a pair of young chickens1 and season them with pepper and salt and a little mace and nutmeg4 ,put them into a pot with two large spoonfuls of butter1 and water enough to cover them4 ,stew them gently2 and when about half cooked1 take them out and set them away to cool4 ,pour off the gravy1 and reserve it to be served up separately4 ,in the mean time1 make a batter as if for a pudding1 of eight table-spoonfuls of sifted flour stirred gradually into a quart of milk1 six eggs well beaten and added by degrees to the mixture1 and a very little salt4 ,put a layer of chicken in the bottom of a deep dish1 and pour over it some of the batter2 then another layer of chicken1 and then some more batter2 and so on till the dish is full1 having a cover of batter at the top4 ,bake it till it is brown4 ,then break an egg into the gravy which you have set away1 give it a boil1 and send it to table in a sauce-boat to eat with the pudding4 ,a ,,boned ,,turkey4 ,a large turkey4 ,three sixpenny loaves of stale bread4 ,one pound of fresh butter4 ,four eggs4 ,one bunch of pot-herbs1 parsley1 thyme1 and little onions4 ,two bunches of sweet marjoram4 ,two bunches of sweet basil4 ,two nutmegs4 ,half an ounce of cloves4 pounded fine4 ,a quarter of an ounce of mace4 _/ ,a table-spoonful of salt4 ,a table-spoonful of pepper4 ,skewers1 tape1 needle1 and coarse thread will be wanted4 ,grate the bread1 and put the crusts in water to soften4 ,then break them up small into the pan of crumbled bread4 ,cut up a pound of butter in the pan of bread4 ,rub the herbs to powder1 and have two table-spoonfuls of sweet-marjoram and two of sweet basil1 or more of each if the turkey is very large4 ,chop the pot-herbs1 and pound the spice4 ,then add the salt and pepper1 and mix all the ingredients well together4 ,beat slightly four eggs1 and mix them with the seasoning and bread crumbs4 ,after the turkey is drawn1 take a sharp knife and1 beginning at the wings1 carefully separate the flesh from the bone1 scraping it down as you go2 and avoid tearing or breaking the skin4 ,next1 loosen the flesh from the breast and back1 and then from the thighs4 ,it requires great care and patience to do it nicely4 ,when all the flesh is thus loosened1 take the turkey by the neck1 give it a pull1 and the skeleton will come out entire from the flesh1 as easily as you draw your hand out of a glove4 ,the flesh will then be a shapeless mass4 ,with a needle and thread mend or sew up any holes that may be found in the skin4 ,take up a handful of the seasoning1 squeeze it hard and proceed to stuff the turkey with it1 beginning at the wings1 next to the body1 and then the thighs4 ,if you stuff it properly1 it will again assume its natural shape4 ,stuff it very hard4 ,when all the stuffing is in1 sew up the breast1 and skewer the turkey into its proper form1 so that it will look as if it had not been boned4 ,tie it round with tape and bake it three hours or more4 ,make a gravy of the giblets chopped1 and enrich it with some wine and an egg4 ,if the turkey is to be eaten cold1 drop spoonfuls of red currant jelly all over it1 and in the dish round it4 ,a large fowl may be boned and stuffed in the same manner4 ,,collared ,,pork4 ,a leg of fresh pork1 not large4 ,two table-spoonfuls of powdered sage4 ,two table-spoonfuls of sweet marjoram1 powdered4 ,one table-spoonful of sweet basil1 _/ ,a quarter of an ounce of mace1 ,half an ounce of cloves1 powdered4 ,two nutmegs1 _/ ,a bunch of pot-herbs1 chopped small4 ,a sixpenny loaf of stale bread1 grated4 ,half a pound of butter1 cut into the bread4 ,two eggs4 ,a table-spoonful of salt4 ,a table-spoonful of black pepper4 ,grate the bread1 and having softened the crust in water1 mix it with the crumbs4 ,prepare all the other ingredients1 and mix them well with the grated bread and egg1 ,take the bone out of a leg of pork1 and rub the meat well on both sides with salt4 ,spread the seasoning thick all over the meat4 ,then roll it up very tightly and tie it round with tape4 ,put it into a deep dish with a little water1 and bake it two hours4 ,if eaten hot1 put an egg and some wine into the gravy4 ,when cold1 cut it down into round slices4 ,,spiced ,,oysters4 ,two hundred large fresh oysters4 ,four table-spoonfuls of strong vinegar4 ,a nutmeg1 grated4 ,three dozen of cloves1 whole4 ,eight blades of mace1 whole4 ,two tea-spoonfuls of salt if the oysters are fresh4 ,two tea-spoonfuls of whole allspice4 ,as much cayenne pepper as will lie on the point of a knife4 ,put the oysters1 with their liquor1 into a large earthen pitcher4 ,add to them the vinegar and all the other ingredients4 ,stir all well together4 ,set them in the stove1 or over a slow fire1 keeping them covered4 ,take them off the fire several times1 and stir them to the bottom4 ,as soon as they boil completely they are sufficiently done2 if they boil too long they will be hard4 ,pour them directly out of the pitcher into a pan1 and set them away to cool4 ,they must not be eaten till quite cold1 or indeed till next day4 ,if you wish to keep them a week1 put a smaller quantity of spice1 or they will taste too much of it by setting so long4 ,let them be well covered4 ,oysters in the shell may be kept all winter by laying them in a heap in the cellar1 with the concave side upwards to hold in the liquor4 ,sprinkle them every day with strong salt and water1 and then with ,indian meal4 ,cover them with matting or an old carpet4 ,,stewed ,,oysters4 ,open the oysters and strain the liquor4 ,put to the liquor some grated stale bread1 and a little pepper and nutmeg1 adding a glass of white wine4 ,boil the liquor with these ingredients1 and then pour it scalding hot over the dish of raw oysters4 ,this will cook them sufficiently4 ,have ready some slices of buttered toast with the crust cut off4 ,when the oysters are done1 dip the toast in the liquor1 and lay the pieces round the sides and in the bottom of a deep dish4 ,pour the oysters and liquor upon the toast1 and send them to table hot4 ,,oyster ,,soup ,three pints of large fresh oysters4 ,two table-spoonfuls of butter1 rolled in flour4 ,a bunch of sweet herbs4 ,a saucer full of chopped celery4 ,a quart of rich milk4 ,pepper to your taste4 ,take the liquor of three pints of oysters4 ,strain it1 and set it on the fire4 ,put into it1 pepper to your taste1 two table-spoonfuls of butter rolled in flour1 and a bunch of sweet marjoram and other pot-herbs1 with a saucer full of chopped celery4 ,when it boils1 add a quart of rich milk-and as soon as it boils again1 take out the herbs1 and put in the oysters just before you send it to table4 ,boiling them in the soup will shrivel them and destroy their taste4 ,,fried ,,oysters ,for frying1 choose the largest and finest oysters4 ,beat some yolks of eggs and mix with them grated bread1 and a small quantity of beaten nutmeg and mace and a little salt4 ,having stirred this batter well1 dip your oysters into it1 and fry them in lard1 till they are of a light brown colour4 ,take care not to do them too much4 ,serve them up hot4 ,for grated bread1 some substitute crackers pounded to a powder1 and mixed with yolk of egg and spice4 ,,baked ,,or ,,scolloped ,,oysters4 ,grate a small loaf of stale-bread4 ,butter a deep dish well1 and cover the sides and bottom with bread crumbs4 ,put in half the oysters with a little mace and pepper4 ,cover them with crumbs and small bits of butter strewed over them4 ,then put in the remainder of the oysters4 ,season them4 ,cover them as before with crumbs and butter4 ,if the oysters are fresh1 pour in a little of the liquor4 ,if they are salt1 substitute a little water4 ,bake them a very short time4 ,you may cook them in the small scolloped dishes made for the purpose4 ,,oyster ,,patties4 ,make some rich puff-paste1 and bake it in very small tin patty pans4 ,when cool1 turn them out upon a large dish4 ,stew some large fresh oysters with a few cloves1 a little mace and nutmeg1 some yolk of egg boiled hard and grated1 a little butter1 and as much of the oyster liquor as will cover them4 ,when they have stewed a little while1 take them out of the pan1 and set them away to cool4 ,when quite cold1 lay two or three oysters in each shell of puff-paste4 ,,oyster-,,sauce4 ,when your oysters are opened1 take care of all the liquor1 and give them one boil in it4 ,then take the oysters out1 and put to the liquor three or four blades of mace4 ,add to it some melted butter1 and some thick cream or rich milk4 ,put in your oysters and give them a boil4 ,as soon as they come to a boil1 take them of the fire4 ,,pickled ,,oysters4 ,four hundred large fresh oysters4 ,a pint of vinegar4 ,eight spoonfuls of salt4 ,a pint of white wine4 ,six table-spoonfuls of whole black pepper4 ,eight blades of mace4 ,strain the liquor of the oysters and boil it4 ,then pour it hot over the oysters1 and let them lie in it about ten minutes4 ,then take them out1 and cover them4 ,boil the liquor with the salt1 pepper1 mace1 vinegar and wine4 ,when cold1 put the oysters in a close jar1 and pour the liquor over them4 ,cover the jar very tight1 and the oysters will keep a long time4 ,if the oysters are salt1 put no salt to the liquor4 ,,chicken ,,salad4 ,two large cold fowls1 either boiled or roasted4 ,the yolks of nine hard-boiled eggs4 ,half a pint of sweet oil4 ,half a pint of vinegar4 ,a gill of mixed mustard4 ,a small tea-spoonful of cayenne pepper4 ,a small tea-spoonful of salt4 ,two large heads1 or four small ones1 of fine celery4 ,cut the meat of the fowls from the bones1 in pieces not exceeding an inch in size4 ,cut the white part of the celery into pieces about an inch long4 ,mix the chicken and celery well together4 ,cover them and set them away4 ,with the back of a wooden spoon1 mash the yolks of eggs till they are a perfectly smooth paste4 ,mix them with the oil1 vinegar1 mustard1 cayenne1 and salt4 ,stir them for a long time1 till they are thoroughly mixed and quite smooth4 ,the longer they are stirred the better4 ,when this dressing is sufficiently mixed1 cover it1 and set it away4 ,five minutes before the salad is to be eaten pour the dressing over the chicken and celery1 and mix all well together4 ,if the dressing is put on long before it is wanted1 the salad will be tough and hard4 ,this salad is very excellent made of cold turkey instead of chicken4 ,,lobster ,,salad4 ,take two large boiled lobsters4 ,extract all the meat from the shell1 and cut it up into very small pieces4 ,for lobster salad1 you must have lettuce instead of celery4 ,cut up the lettuce as small as possible4 ,make a dressing as for a chicken-salad1 with the yolks of nine hard-boiled eggs1 half a pint of sweet oil1 half a pint of vinegar1 a gill of mustard1 a tea-spoonful of cayenne1 and a tea-spoonful of salt4 ,mix all well together with a wooden spoon4 ,a few minutes before it is to be eaten1 pour the dressing over the lobster and lettuce and mix it very well4 ,,stewed ,,mushrooms4 ,take a quart of fresh mushrooms4 ,peel them and cut off the stems4 ,season them with pepper and salt4 ,put them in a sauce-pan or skillet1 with a lump of fresh butter the size of an egg1 and sufficient cream or rich milk to cover them4 ,put on the lid of the pan1 and stew the mushrooms about a quarter of an hour1 keeping them well covered or the flavour will evaporate4 ,when you take them off the fire1 have ready one or two beaten eggs4 ,stir the eggs gradually into the stew1 and send it to table in a covered dish4 ,,peach ,,cordial4 ,take a peck of cling-stone peaches2 such as come late in the season1 and are very juicy4 ,pare them1 and cut them from the stones4 ,crack about half the stones and save the kernels4 ,leave the remainder of the stones whole1 and mix them with the cut peaches2 add also the kernels4 ,put the whole into a wide-mouthed demi-john1 and pour on them two gallons of double-rectified whiskey4 ,add three pounds of rock-sugar candy4 ,cork it tightly1 and set ,it away for three months3 then bottle it1 and it will be fit for use4 ,this cordial is as clear as water1 and nearly equal to noyau4 ,,cherry ,,bounce4 ,take a peck of morella cherries1 and a peck of black hearts4 ,stone the morellas and crack the stones4 ,put all the cherries and the cracked stones into a demi-john1 with three pounds of loaf-sugar slightly pounded or beaten4 ,pour in two gallons of double-rectified whiskey4 ,cork the demi-john1 and in six months the cherry-bounce will be fit to pour off and bottle for use2 but the older it is1 the better4 ,,raspberry ,,cordial4 ,to each quart of raspberries allow a pound of loaf-sugar4 ,mash the raspberries and strew the sugar over them1 having first pounded it slightly1 or cracked it with the rolling-pin4 ,let the raspberries and sugar set till next day1 keeping them well covered1 then put them in a thin linen bag and squeeze out the juice with your hands4 ,to every pint of juice allow a quart of double-rectified whiskey4 ,cork it well1 and set it away for use4 ,it will be ready in a few days4 ,raspberry ,vinegar 7which1 mixed with water1 is a pleasant and cooling beverage in warm weather7 is made exactly in the same manner as the cordial1 only substituting the best white vinegar for the whiskey4 ,,blackberry ,,cordial4 ,take the ripest blackberries4 ,mash them1 put them in a linen bag and squeeze out the juice4 ,to every quart of juice allow a pound of beaten loaf-sugar4 ,put the sugar into a large preserving kettle1 and pour the juice on it4 ,when it is all melted1 set it on the fire1 and boil it to a thin jelly4 ,when cold1 to every quart of juice allow a quart of brandy4 ,stir them well together1 and bottle it for use4 ,it will be ready at once4 ,,ginger ,,beer4 ,put into a kettle1 two ounces of powdered ginger17or more if it is not very strong17 half an ounce of cream of tartar1 two large lemons cut in slices1 two pounds of broken loaf-sugar1 and one gallon of soft water4 ,simmer them over a slow fire for half an hour4 ,when the liquor is nearly cold1 stir into it a large table-spoonful of the best yeast4 ,after it has fermented1 bottle for use4 ,,jelly ,,cake4 ,stir together till very light1 half a pound of fresh butter and half a pound of powdered white sugar4 ,beat twelve eggs very light1 and stir them into the butter and sugar1 alternately with a pound of sifted flour4 ,add a beaten nutmeg1 and half a wine-glass of rose-water4 ,have ready a flat circular plate of tin1 which must be laid on your griddle1 or in the oven of your stove1 and well greased with butter4 ,pour on it a large ladle-full of the batter1 and bake it as you would a buck-wheat cake1 taking care to have it of a good shape4 ,it will not require turning4 ,bake as many of these cakes as you want1 laying each on a separate plate4 ,then spread jelly or marmalade all over the top of each cake1 and lay another upon it4 ,spread that also with jelly1 and so on till you have a pile of five or six1 looking like one large thick cake4 ,trim the edge nicely with a penknife1 and cover the top with powdered sugar4 ,or you may ice it2 putting on the nonpareils or sugar-sand in such a manner as to mark out the cake in triangular divisions4 ,when it is to be eaten1 cut it in three-cornered slices as you would a pie4 ,,colouring ,,for ,,icing1 c4 ,to make a red colouring for icing4 ,take twenty grains of cochineal powder1 twenty grains of cream of tartar1 and twenty grains of powdered alum4 ,put them into gill of cold soft water1 and boil it very slowly till reduced to one half4 ,strain it through thin muslin1 and cork it up for use4 ,a very small quantity of this mixture will colour icing of a beautiful pink4 ,with pink icing1 white nonpareils should be used4 ,,rice ,,cakes ,,for ,,breakfast4 ,put half a pound of rice in soak over night4 ,early in the morning boil it very soft1 drain it from the water1 mix with it a quarter of a pound of butter1 and set it away to cool4 ,when it is cold1 stir it into a quart of milk1 and add a very little salt4 ,beat six eggs1 and sift half a pint of flour4 ,stir the egg and flour alternately into the rice and milk4 ,having beaten the whole very well1 bake it on the griddle in cakes about the size of a small dessert-plate4 ,butter them1 and send them to table hot4 ,,ground ,,rice ,,puodijvg4 ,take five table-spoonfuls of ground rice and boil it in a quart of new milk1 with a grated nutmeg or a tea-spoonful of powdered cinnamon1 stirring it all the time4 ,when it has boiled1 pour it into a pan and stir in a quarter of a pound of butter1 and a quarter of a pound of powdered sugar1 a nutmeg and half a pint of cream4 ,set it away to get cold4 ,then heat eight eggs1 omitting the whites of four4 ,have ready a pound of dried currants well cleaned1 and sprinkled with flour2 stir them into the mixture alternately with the beaten egg4 ,add half a glass of rose-water1 or half a glass of mixed wine and brandy4 ,butter a deep dish1 put in the mixture1 and hake it of a pale brown4 ,or you may bake it in saucers4 ,,tomata ,,ketchup4 ,slice the tomatas4 ,put them in layers into a deep earthen pan1 and sprinkle every layer with salt4 ,let them stand in this state for twelve hours4 ,then put them over the fire in a preserving kettle1 and simmer them till they are quite soft4 ,pour them into a linen bag1 and squeeze the juice from them4 ,season the liquor to your taste1 with grated horse-radish1 a little garlic1 some mace1 and a few cloves4 ,boil it well with these ingredients--and1 when cold1 bottle it for use4 ,,yeast ,have ready two quarts of boiling water2 put into it a large handful of hops1 and let them boil twenty minutes4 ,sift into a pan a pound and a half of flour4 ,strain the liquor from the hops1 and pour half of it over the flour4 ,let the other half of the liquid stand till it is cool1 and then pour it gradually into the pan of flour1 mixing it well4 ,stir into it a large tea-cup full of good yeast17brewer's yeast if you can get it47 ,put it immediately into bottles1 and cork it tightly4 ,it will be fit for use in an hour4 ,it will be much improved and keep longer1 by putting into each bottle a tea-spoonful of pearl-ash4 ,,finis