,,high-,,class ,,cookery    ,,made      
,,easy4      ,,by ,,mrs4 ,,hart4        
,illustration      ,,edinburgh3         
,,lorimer  ,,gillies1 ,,printers1    #ca
 ,,st4 ,,andrew ,,square4               
,,prefatory ,,note4      ,i have written
 this book for ,young ,ladies and       
inexperienced ,cooks1 as a  simple guide
 for them in ,cookery4 ,i have had a    
practical cooking-class  for some time  
in various towns1 where ,i have proved  
my recipes by  cooking them for the     
ladies4    ,i have been asked to form a 
book of these recipes1 as most ,cookery 
,books are not suitable for economical  
households2 and the result is now       
submitted to the public4    ,i have     
learnt from experience what is wanted in
 a kitchen1 and  therefore the          
instructions given are such that any one
 can follow them  without difficulty4   
,i intend1 as soon as possible1 to      
publish another little work1 with       
additional recipes1 as time has failed  
me to give1 in the present  publication1

 all the recipes that ,i think of       
importance4                             
,j4 ,h4          ,,contents4            
,,page      ,,soups1                    
#h      ,,fish1                         
#ad      ,,economical ,,made-,,dishes1  
#bj      ,,entr,,es1                    
#bc      ,,sauces ,,of ,,entr,,es1      
#bg      ,,stock ,,for ,,sauces ,,or    
,,entr,,es1       #cj      ,,joints ,,in
 ,,general1                 #ca         
,,sauces ,,for ,,joints1                
#dj      ,,puddings1                    
#db      ,,pudding ,,sauces1            
#dh      ,,savoury ,,dishes1            
#di      ,,vegetables1                  
#ec      ,,cakes1 ,,and ,,icings ,,for  
,,cakes1       #ee      ,,the           
,,different ,,kinds ,,of ,,paste1       
#fa          ,illustration              
,,high-,,class ,,cookery ,,made ,,easy4 
,at the outset we have to remind all who
 read these pages1 that great  pains    
must be taken to have all pans and      
dishes scrupulously clean4 ,in  cleaning

 copper pans1 attend to the following   
directions3--,if there are  any lemon   
skins left from cooking1 boil them in   
salt and water1 dip  a piece of flannel 
in the liquid1 and rub your pan well4   
,then rinse  with cold water1 and dry   
with a linen cloth4 ,every pan must be  
rinsed  or dusted out before being used1
 for the smallest speck of dirt will    
destroy a whole panful of sauce2 and    
good sauces are the foundation of  good 
cooking4    ,cooks cannot be too careful
 in keeping their sauce-pans            
scrupulously  clean4 ,to clean ordinary 
pans1 place them on the fire with some  
water  and a little washing soda1 and   
let the water get hot4 ,then wash out   
your pan1 rub lightly with a few ashes  
and rinse with clean water4    ,keep a  
pan for omelets only4          ,,soups4 
,the first duty of the cook or          
housekeeper is to have a stock made     
ready  for soups1 gravies1 and sauces4  
,on the care given to this point greatly
  depend the comfort and success of the 

dinner4 ,i will now try to explain  how1
 with a little care and pains1 this can 
always be done1 and the  same stock used
 for several soups4 ,to make--          
,,brown ,,soup4    ,procure a nap-bone1 
five lbs42 have the bone well broken    
into very  small pieces1 and wash it in 
salt and water4 ,cut off the meat1 and  
brown it in the frying-pan1 with an     
onion4 ,put the nap-bone and fried  meat
 into a convenient-sized soup-pot with  
eight quarts of cold water1  and when it
 comes to the boil1 set it to the side  
of the fire1 to throw  up the scum and  
grease2 remove these as they rise1 and  
boil slowly1  with a head of celery1 for
 six hours2 then strain1 and have it    
clear1  to make the different kinds of  
clear soup4 ,i will afterwards give the 
names of these4    ,for thick soups1 or 
gravies1 or sauces1 put back the same   
meat and  bones of the first stock into 
the pot1 and put on eight quarts more of
  water4 ,boil for six hours1--longer1  
if it is cold weather4 ,vegetables1     

such as carrots and turnips1 may be put 
into the stock1 but not in warm         
weather4 ,strain this stock1 and it will
 do for thick soup or pures of          
vegetables4      ,,julienne ,,soup4     
,take the red part of a carrot1 part of 
a turnip1 and the white part of  a head 
of celery1 leek1 and onion2 cut these   
into thin shreds about an  inch long1   
and boil in a pint of water4 ,pour off  
the water from the  vegetables1 and add 
them to the clear brown soup4 ,season   
with pepper  and salt1 and whatever     
sauce is preferred4      ,,persian      
,,soup4    ,cut carrot1 turnip1 and     
lettuce leaves1 with a round            
vegetable-cutter1  to the size of a     
threepenny piece1 and boil tender in a  
separate  sauce-pan1 strain and add to  
clear brown soup4 ,a glass of sherry    
added  to the soup is an improvement1   
but this may be omitted4      ,,mock    
,,turtle ,,soup4    ,procure a calf's   
head1 and parboil in plenty of water1   
with a spoonful  of salt1 till tender4  

,when the calf's head is cold1 by       
steeping in cold  water1 trim the head  
from all gristle1 and press it between  
two ashets  till morning2 then cut it in
 dice pieces4 ,make a thick soup in the 
following manner3 take three ounces of  
clarified fat and one onion1 and  brown 
over the fire2 add two ounces of flour1 
and brown2 stir in two  quarts bree of  
head1 keeping stirred gently to prevent 
burning2 draw  over to the side of the  
fire to boil slowly and throw up the    
scum4 ,put  in the pieces of head1 and  
boil if necessary a little longer2 put a
  glass of ,madeira wine in the tureen1 
and a pinch of cayenne pepper4          
,,soup  ,,la ,,royal4    ,switch the    
yolks of two eggs and the white of one  
with a glass of  stock1 season with     
pepper and salt4 ,grease a small tea-cup
 that will  hold it1 and steam for ten  
minutes4 ,let the custard stand till    
cold1  then cut in dice pieces1 and drop
 into a basin of water2 and when the    
clear brown soup is hot1 drop in the    

dice pieces of custard4 ,serve with  a  
flavouring of ,worcestershire sauce in  
the soup4      ,,curry ,,soup4    ,peel 
and slice one onion1 and put into a     
stew-pan with two ounces of  butter4    
,fry of a light-brown colour one apple1 
and as soon as this is  dissolved1 mix  
three ounces of flour1 one tablespoonful
 of curry paste1  and one tablespoonful 
of curry powder4 ,then add three quarts 
of stock1  by degrees1 keeping it       
stirred while pouring in the soup4 ,let 
it simmer  by the side of the fire4     
,remove the scum1 and pour through a    
strainer4  ,put back into the soup-pot1 
to keep hot2 and serve with boiled rice4
      ,,how ,,to ,,boil ,,rice ,,for    
,,this ,,soup4    ,put on a tea-cupful  
of rice to boil in cold water and salt2 
boil for  fifteen minutes1 then strain  
through a colander4 ,rinse the rice     
under  the hot-water tap1 and set in the
 oven to dry4 ,shake several times to   
keep the grains separated4 ,dish1 and   
hand round with curry soup4             

,,kidney ,,soup4    ,get one ox kidney1 
cut it in small pieces and put it on to 
stew in a  pan with half an onion and an
 ounce of butter1 and let the kidneys   
brown2 then add a quart of cold water1  
and let the kidneys stew for one  hour2 
then strain the stock from kidneys and  
rinse the scum that lies  round the     
kidneys2 add the stock from the kidneys 
to three quarts of  second stock1 and   
place in another sauce-pan three ounces 
of flour1 two  ounces of dripping1 and  
brown with onion4 ,when this is browned1
 add the  stock gradually to prevent it 
lumping1 then the kidneys2 let it simmer
  at side of stove for half-an-hour2    
skim off the scum that rises4           
,,pur,e ,,de ,,pois4    ,get two quarts 
of green peas and boil till soft1 with a
 handful of  parsley1 in just what water
 covers the peas4 ,when the peas are    
ready1  strain the water from them into 
two quarts of good strong stock1 pass   
the green peas through a wire and hair  
sieve1 and add to the stock a  glass of 

cream1 and one spoonful of flour4       
,,pur,e ,,de ,,tomato4    ,put into a   
stew-pan two carrots1 one turnip1 one   
onion1 two dozen  tomatoes1 two ounces  
of butter1 and one quart of second      
stock1 and stew  till tender4 ,pass this
 through a wire and hair sieve1 if too  
thick1 add  stock to make it the        
thickness of cream4      ,,pur,e ,,of   
,,carrots4    ,boil the red part of four
 carrots1 one onion1 with a cup of rice1
 till  very soft1 then pass all through 
a wire and hair sieve1 and add second   
stock to this pure to make it the       
thickness of cream4      ,,oyster       
,,soup4    ,use whatever fish bones may 
be over from filleting fish--failing    
these1  get a cod's head1 and boil for  
twenty minutes in three quarts of water1
  and strain4 ,have two dozen of oysters
 bearded and scalded4 ,have a  spoonful 
of butter and one of flour melted1 not  
browned4 ,strain your  soup1 and add it 
to butter and flour1 along with a gill  
of cream for  every pint of soup4 ,add  

your oysters--two for each person--which
 have  been bearded and scalded1 and    
boil three minutes4 ,before putting the 
soup into your tureen1 switch up the    
yolk of an egg in the tureen1 then  pour
 the soup over1 stirring all the time4  
,,white ,,soup4    ,the boiling of fowl1
 bones of rabbits1 a nap of veal bone1  
or trimmings  of mutton cutlets can be  
used to make this soup1 with a small    
piece of  mace4 ,for every quart of     
strong white stock place in a pot one   
ounce of  flour and half-an-ounce of    
butter1 and melt it over the fire2 then 
add  the boiling stock1 a cup of milk1  
and a gill of cream1 and when ready  to 
serve1 have the yolk of an egg switched 
in the tureen and pour the  boiling soup
 on it4      ,,hare ,,soup4    ,after   
the hare is skinned1 wipe it clean on   
the outside4 ,great care  must be taken 
not to lose the blood4 ,keep the blood  
in a basin4 ,place  the hare in a pot   
with cold water1 and a small nap-bone   
broken2 when  it boils1 skim and draw to

 side of fire to boil for four hours2   
put in  one carrot1 one head celery1 and
 one onion4 ,when the hare is done1 keep
  some of the best parts to serve in    
tureen1 then make a brown roux with     
three ounces of clarified fat1 three    
ounces of flour1 and the blood of  hare1
 and brown over the fire2 then add the  
stock of hare1 draw to side  of fire to 
throw up the scum4 ,skim it well1 and   
pass through a hair  sieve2 return to   
pot and put in the pieces of hare2      
pepper and salt4  ,when in the tureen1  
put in a glass of port wine4      ,,to  
,,make ,,browning ,,for ,,soups4    ,put
 one ounce of brown sugar in an iron    
sauce-pan1 and with one  spoonful of    
water a tiny piece of butter4 ,stir with
 an iron spoon till  browned a dark     
colour4 ,add a tea-cupful of cold water1
 and boil for  ten minutes2 strain and  
bottle for colouring soups and sauces4  
,use a  tea-spoonful to colour your     
soups and sauces1 if not already brown  
enough4          ,,fish4      ,,boiled  

,,fish ,,with ,,egg ,,sauce4    ,turn   
the tail through the eyes1 place in a   
pan and cover with water and  a little  
salt4 ,allow eight minutes to each pound
 of fish4 ,for the egg  sauce1 melt one 
spoonful of butter and one of flour2    
when smooth1 add  gradually one gill of 
boiling water4 ,be careful to keep      
stirring with  back of the spoon till   
all the water is added4 ,have a         
hard-boiled egg  chopped fine to add to 
the sauce1 and serve in a butter-boat4  
,have a  napkin neatly folded on an     
ashet1 lay your fish on it1 and garnish 
with  parsley4      ,,fried ,,haddock4  
,i may here tell you about boiling lard4
 ,to know when it is hot enough  for    
frying fish1 c41 put a small piece of   
bread in1 and if it browns  quickly1 the
 lard is ready4 ,if it is inclined to   
burn1 put in a small  piece of potato4  
,cut your haddock up the back and take  
the flesh from the bones2 cut  each side
 in two1 making in all four pieces4 ,dip
 each piece first in  flour1 then in a  

little batter made of flour and water1  
or in a beat-up  egg2 then in           
bread-crumbs1 and fry in the boiling    
lard4 ,fried parsley  should be served  
with it4      ,,to ,,make ,,fish ,,stock
 ,,for ,,sauces ,,or ,,soups4    ,take  
any white fish bones you may have1 and  
put them into a pan with  three cloves1 
an onion1 pepper1 salt1 a few herbs     
according to taste1  and a piece of     
maize1 enough to cover a threepenny     
piece4 ,cover with  water1 and boil     
slowly half-an-hour2 then strain through
 a sieve1 and  set in a cool place till 
required4      ,,haddock  ,,la ,,ma,,tre
 ,d',h,,tel4    ,have some filleted     
haddocks2 lay the fillets one across the
 other on  a plate that will stand the  
fire1 with a small piece of butter on   
the  top1 and some pepper1 salt1 and    
chopped parsley4 ,cover with a greased  
paper1 and bake in a moderate oven ten  
minutes4 ,for sauce1 melt one  ounce of 
butter and one ounce of flour in a pan1 
add a cup of milk by  degrees1 and a    

little cream if you have it1 and a few  
drops of lemon  juice4 ,dish your fish  
in a hot corner-dish1 with the sauce    
over it4      ,,merlan ,,au ,,gratin4   
,have some whitings skinned1 with their 
tails turned through their eyes4        
,butter a dish that will stand the fire1
 sprinkle some bread-crumbs1 and  brown 
in the oven4 ,serve with a brown sauce  
made in the ordinary way--a  brown sauce
 made of butter1 flour1 and water4      
,,whitings ,,broiled4    ,skin and flour
 your whitings4 ,grease your gridiron   
with a buttered  paper2 lay on the fish2
 keep it a little distance from the fire
 at  first4 ,time to cook1 twenty       
minutes4 ,dish on a napkin1 garnish with
  parsley1 and serve with melted butter 
in a sauce-boat4      ,,boiled          
,,herrings  ,,la ,,cr,,me4    ,boil any 
quantity of herrings you require ten    
minutes in water1 with  a little salt2  
dish them without a napkin4 ,have ready 
the following  sauce3 ,put six          
table-spoonfuls of cream in a stew-pan1 

with a little  pepper and salt4 ,when   
nearly boiling add an ounce of fresh    
butter and  the juice of half a lemon4  
,stir it quickly1 and pour it over the  
fish  when sent to table4      ,,turbot 
,,with ,,spawn ,,sauce4    ,cook your   
turbot as in first recipe2 only1 instead
 of cream sauce1  use the following3    
,get from the fishmonger's about two    
ounces of fish  spawn1 and pound it in a
 mortar along with three ounces of      
butter2 rub  through a sieve1 place it  
in a cold place to firm1 then put it in 
a  stew-pan with the yolks of two eggs1 
a little pepper and salt1 four          
tea-spoonfuls of lemon juice1 half-a-cup
 of melted butter1 and two              
tea-spoonfuls of anchovy4 ,pass it      
through a tammie1 put into a clean  pan 
and make it hot4 ,have your fish on a   
hot dish1 then pour the sauce  over it4 
,,turbot ,,with ,,cream ,,sauce4        
,turbot must be well rubbed with salt   
and lemon before being put into  water4 
,have a large fish-kettle1 and to every 

pound of turbot allow a  quart of water1
 and to every quart of water put in two 
ounces of salt4  ,a piece of turbot     
weighing four pounds will require to    
simmer twenty  minutes4 ,lift out the   
fish with a drainer when done1 and cover
 with a  clean cloth4 ,if sauce is      
wanted1 dish without a napkin2 if not   
wanted1  dish on a napkin1 with some    
slices of lemon and parsley4 ,for the   
sauce1  put one ounce of butter and the 
same of flour in a pan and melt over    
the fire2 add a breakfast-cupful of     
milk1 a little good cream1 the  yolk of 
an egg beat-up1 some pepper1 salt1 and  
the juice of a lemon4  ,this sauce may  
be either poured over the turbot1 or    
served up in a  butter-boat4            
,,smelts ,,fried4    ,dry the fish on a 
napkin1 dip them in very thick cream1   
and immediately  afterwards in flour1 so
 that it forms a paste round them4 ,fry 
them in  very hot lard1 dress them on a 
napkin1 and garnish with fried parsley4 
,no sauce is required4      ,,stuffed   

,,fish4    ,fillet two large haddocks1  
make a veal stuffing1 and spread over   
the  fillets4 ,roll up4 ,sprinkle some  
bread-crumbs over and small bits of     
butter1 bake in the oven for fifteen    
minutes1 till brown2 pour a brown  sauce
 over4      ,,melted ,,butter4    ,place
 two ounces of butter and two ounces of 
flour in a sauce-pan and  melt4 ,stir in
 two cups of boiling water1 switch      
quickly while pouring  in the water4 ,if
 rich sauce is required1 add one ounce  
more of butter1  with pepper and salt4  
,this is the foundation of a number of  
other  sauces such as--egg1 shrimp1     
lobster1 oyster1 anchovy1 giving the    
name  to the sauce according to what is 
added4 ,but if it be oyster1 the  liquor
 of the oysters must be added2 also a   
little cream and white  pepper4         
,,crimped ,,salmon4    ,let two quarts  
of water be boiling in a stew-pan with  
two ounces of  salt1 lay in two slices  
of salmon 7if more salmon is required   
add more  water71 boil quickly for      

fifteen or twenty minutes4 ,try the bone
 in the  middle1 and if it leaves       
easily1 the fish is ready4 ,do not leave
 the  fish in the water1 as it spoils   
it4 ,to keep a nice red colour1 skim the
  water while boiling4 ,if it has to be 
kept1 owing to the dinner being  later1 
put a hot wet cloth over it and set it  
in a warm cupboard4 ,serve  with shrimp 
or lobster sauce4      ,,fillet         
,,haddocks  ,,la ,,ma,,tre ,d',,hot,l4  
,skin and fillet two haddocks1 lay the  
fillets across each other on a  dish    
that will stand the fire4 ,sprinkle some
 pepper and salt1 place  some bits of   
butter on the top1 cover with a greased 
white paper1 and  cook in the oven for  
ten minutes4 ,serve with sauce  la matre
 d'htel4      ,,turbot ,,baked4    ,cook
 a turbot as before mentioned1 but boil 
only ten minutes instead of  twenty4    
,make a brown sauce in the ordinary way1
 and have some chopped  parsley1 chopped
 capers1 and an onion cut in rings4     
,place your fish in  a baking dish1 pour

 the sauce over it1 then sprinkle       
parsley1 onion1  and bread-crumbs1 along
 with some small pieces of butter on the
 top1  and bake in a hot oven4          
,,plain ,,boiled ,,salmon4    ,put your 
fish in cold water 7a pound of salt to  
every six quarts of  water71 cover it   
well with the water1 and set it to      
simmer over a  moderate fire4 ,a fish   
weighing four pounds requires           
half-an-hour to  boil1 and one eight    
pounds three-quarters of an hour4 ,serve
 with shrimp  or lobster sauce4         
,,sauce  ,,la ,,ma,,tre ,d',h,,tel4     
,place in a sauce-pan half-an-ounce of  
butter1 half-an-ounce of flour1  and    
melt over the fire2 then add a          
tea-cupful of milk1 a tea-spoonful  of  
chopped parsley1 and boil for fifteen   
minutes2 then a squeeze of a  lemon and 
a glass of cream4      ,,sauce  ,,la    
,,regence4    ,place one cupful of fish 
liquor in a sauce-pan with the red part 
of  half a carrot1 half an onion1 a     
small piece of turnip cut in thin       

stripes1 an inch in length4 ,boil till  
tender1 then add two ounces of  browned 
flour and butter1 pepper and salt4 ,this
 sauce will do for  stewed fish4        
,,economical ,,made-,,dishes4           
,,hash ,,of ,,mutton4    ,take some     
slices of mutton from a cold joint1 as  
many as are required4  ,season with     
pepper and salt1 and make a sauce as    
follows3 ,place in a  sauce-pan one     
ounce of flour1 one ounce of butter1 and
 brown it over  the fire4 ,then add a   
breakfast-cupful of stock4 ,keep        
stirring the sauce  while pouring in the
 stock1 boil for a few minutes1 add     
mutton and a  few drops of ,harvey's    
sauce1 and a few green capers4 ,next1   
have a dish  with a border of mashed    
potatoes1 or a border of rice2 egg on   
the top1  and brown in the oven4 ,dish  
the mutton4 ,in the centre1 on the top1 
place a few tomatoes that have been     
stewed in a glass of water1 with        
half-an-ounce of butter1 pepper1 and    
salt4 ,place the tomatoes whole on  the 

top of the dish4      ,,hedgehog ,,of   
,,mutton4    ,boil two ounces of        
macaroni till soft1 and put it on to    
boil in cold  water4 ,when it is boiled1
 cut it in short pieces2 grease a pint  
basin1  and stick the macaroni round the
 bottom and sides of the basin4  ,next1 
take one ounce of butter1 one ounce of  
flour1 and brown2 add a  tea-cupful of  
stock1 a few chopped mushrooms1 a few   
leaves of parsley1  pepper1 and salt1   
half-pound of cold mutton minced fine1  
put into a  basin and steam for fifteen 
minutes1 and serve with a brown sauce4  
,,crisquettes ,,of ,,mutton4    ,make   
the mutton ready as above1 only have    
five or six pieces bacon  cut in square 
pieces1 and instead of putting into a   
basin1 put a  tea-spoonful into the     
middle of each piece4 ,egg on the top1  
and fold  in the shape of sausage rolls4
 ,then make a batter with two spoonfuls 
of flour and a little milk2 wet it      
gradually with the back of a wooden     
spoon1 till you get it to the thickness 

of cream1 then switch the yolk  and     
white of an egg separately2 mix both    
together1 and stir in the  batter1 and  
dip your rolls in it--see that the bacon
 is very thinly  cut1 so that it will   
fry in hot lard4 ,have some sprigs of   
parsley fried  to garnish with4 ,serve  
any kind of nice vegetables in centre4  
,,stuffed ,,cucumbers4    ,put two      
cucumbers on to stew1 peeled1 in a pint 
of stock4 ,when tender1  take them up1  
cut them into two-inch lengths for      
stuffing4 ,the remains  of any cold     
chicken1 or rabbit1 or veal will do4    
,have it minced fine1  with a drop of   
any sauces liked1 such as ,mushroom1    
,worcestershire1  ,harvey1 and a little 
flour1 parsley1 pepper1 and salt4 ,fill 
up the  cucumbers1 place them in the    
stew-pan to get hot1 and serve the gravy
  over4 ,fill the centre with white     
beans for a garnish4      ,,timbales    
,,of ,,macaroni4    ,boil one ounce of  
macaroni till tender1 then cut it into  
very short  pieces2 take a wire and     

place it round the side of the timbale  
moulds1  when greased2 make a mince of  
cold mutton1 or chicken1 or rabbit2     
place  a cupful of mince on the fire1   
with two glasses of stock1 pepper and   
salt1 and sprinkle of dried herbs1 a few
 drops of mushroom ketchup1 a           
half-ounce of bread-crumbs1 and the yolk
 of two eggs stirred into the  mince4   
,fill the timbale moulds1 steam for     
fifteen minutes1 and serve  with tomato 
sauce4 ,fill the centre with potatoes   
fried1 cut the size of  walnuts4        
,,tomatoes ,,farcie4    ,take a slice   
off the end of a dozen of tomatoes1 and 
empty out the  centre2 mix it with one  
ounce of butter1 two ounces of chopped  
mutton  or chicken or veal or rabbit1   
pepper1 salt1 ,worcester sauce1 a few   
bread-crumbs4 ,fill the tomatoes1 and   
stew in a half-pint good stock1  and    
serve with a little tomato sauce round  
the base4      ,,deviled ,,beef4        
,take a few slices from cold roast beef1
 take a tea-spoonful of mustard1  a     

pinch of salt1 a drop of ,worcestershire
 sauce1 and a tea-spoonful of  water2   
mix to a cream2 spread over the beef2   
broil before a clear fire2  a few drops 
of strong gravy poured round the base4  
,,chicken ,,merinds4    ,take the legs  
and wings of a roast chicken1 and dip in
 a batter made  as follows3--,three     
spoonfuls of flour1 one tea-spoonful    
baking-powder  wet with sweet milk to   
the thickness of a thick cream4 ,switch 
the yolk  and white of an egg           
separately4 ,take a few leaves of       
parsley chopped1  pepper and salt2 add  
to the batter1 and fry in a pan of      
boiling lard or  oil4 ,serve with fried 
parsley1 and garnish with tomatoes4 ,if 
garnishes  cannot be obtained serve     
without4          ,,entr,,es4           
,,oyster ,p,t,s4    ,beard and blanch   
one dozen of oysters4 ,make a sauce as  
follows3 one  ounce of butter1          
three-quarter ounce of flour4 ,melt over
 the fire2 add  half-a-cup of milk1     
half-a-cup of cream1 and the liquor of  

the oysters2  strain2 reduce the sauce  
till it resumes the appearance of a     
cream2 add  the oysters1 and have a     
dozen or fourteen pts made of puff      
paste2  bake and fill the pts4          
,,sweetbreads ,,fried4    ,lay two      
sweetbreads to soak in cold water and   
salt for two hours2 put  them on to     
boil1 covered in cold water and salt2   
simmer slowly for one  hour4 ,remove all
 the grit and skin1 and cut the         
sweetbreads in the  shape of a mutton   
cutlet2 pepper and salt1 egg and        
bread-crumb4 ,dish  with fried parsley  
and green peas in centre4      ,,larded 
,,fillets ,,of ,,beef4    ,take bacon1  
cut as for larded sweetbreads1 and lard 
in the same manner4  ,place a few pieces
 of chopped suet at the bottom of a     
stew-pan1 half  an onion1 one clove1 a  
slight sprinkling of flour1 brown1 and  
add one  cup of second stock4 ,cover    
with a close lid1 and simmer slowly for 
one  hour4 ,dish the fillets of beef1   
skim the grease1 and sprinkle a few     

mushrooms in the sauce1 and serve4      
,,plain ,,mutton ,,cutlets4    ,take one
 and a-quarter lb4 of mutton1 divide it 
into chops by cutting  down where the   
vein is in the bone4 ,there is a bone at
 the fleshy end  of the chop1 take that 
off4 ,take all the fat clean away from  
the bone2  scrape the bone clean2       
flatten the meat with a mallet dipped in
 cold  water1 then dip in egg and       
bread-crumb2 fry to a light-brown       
colour1  and serve with tomato sauce4   
,garnish with a few tomatoes round the  
base4      ,,sweetbreads ,,served ,,in  
,,beetroot ,p,t,s4    ,cook two large   
beetroots cut in the shape of oyster    
pts4 ,have one  sweetbread cut in tiny  
pieces1 and drop into a cup of thick1   
white  sauce4 ,make six beetroot pts1   
fill them up with the preparation1 and  
garnish with tiny bits of parsley round 
the beetroot4 ,the remains of  cold     
sweetbreads1 or any kind of white meat1 
will do for this entre4      ,,cream    
,,of ,,chicken4    ,take the flesh from 

the breast of a chicken1 place it in a  
mortar1 and  pound for ten minutes4     
,have two slices of bread soaked in     
milk2 press  the milk from it2 pound it 
in the mortar with the chicken and the  
yolk  of two eggs2 pepper and salt4     
,pass through a wire and hair sieve2 add
 a  gill of switched cream2 grease any  
kind of fancy shapes1 and steam for  ten
 minutes2 turn out1 and garnish with    
dice-cut pieces of ham1 white  of egg1  
and truffle4 ,dish on a border of mashed
 potatoes1 and serve  with sauce suprme4
 ,serve green peas in the centre of this
 entre4      ,,cream ,,of ,,rabbit4     
,take the fillets of the back of two    
rabbits2 scrape and pound in a  mortar  
with one ounce of butter1 the yolks of  
two eggs2 soak two slices  of bread in  
sweet milk1 press the milk out and pound
 in the mortar2  pass through a wire and
 hair sieve4 ,switch a glass of cream   
and the  white of the two eggs1 and add 
to the pounded rabbit4 ,steam in timbale
  moulds1 covered with white paper for  

fifteen minutes4 ,serve with a  cream   
sauce1 and fill the centre with a few   
whole tomatoes1 stewed in a  glass of   
water1 with a half-ounce of butter2     
pepper and salt4      ,,larded          
,,sweetbreads    are cooked in the same 
way as for frying--the first part4 ,keep
 the  sweetbreads whole1 trim them      
neatly1 and have twenty stripes of bacon
  two inches long1 and with a larding   
needle draw the bacon gently  through   
the sweetbreads1 reversing the lines4   
,place in a stew-pan  with one ounce of 
butter1 and brown the sweetbreads to a  
light-brown  colour2 pour over half-pint
 of stock or water2 simmer slowly for   
twenty minutes4 ,take a spoonful of     
butter and flour1 and add to the        
sweetbreads a few chopped mushrooms2    
pepper and salt4 ,strain the sauce  over
 the sweetbreads1 garnish with ,brussels
 sprouts in the centre4      ,,fillet   
,,of ,,beef ,,with ,,fried ,,potato     
,,chips4    ,take one pound and         
a-quarter of fillet steak1 cut it into  

four round  slices1 broil before a clear
 fire2 have one ounce of fresh butter   
mixed  with a few leaves of chopped     
parsley2 pepper and salt2 form into     
round  balls1 and place on the top of   
the broiled steak4 ,serve with fried    
potato chips4 ,peel and slice four      
potatoes into a basin with salt and     
water2 dry on a clean towel1 and fry in 
hot lard4 ,serve round the  fillets of  
beef4      ,,entr,e ,,rabbit  ,,la      
,,tarte4    ,take the fillets of two    
young rabbits1 flatten them with a      
rolling-pin  dipped in cold water4 ,dip 
in beaten egg and bread-crumbs1 and fry 
a light-brown colour4 ,dish in a        
corner-dish1 with a ring of mashed      
potatoes4 ,on the bottom of the dish    
serve with sauce  la tarte4    ,these   
entres will be found most economical for
 housekeeping1 when  served before      
dinner or for lunch with cold roast     
beef1 garnished and  glazed in the way  
described for glazing hams or tongues4  
,all entres should be dished with a ring

 of mashed potatoes1 or a ring  on the  
bottom of the dish of rice1 and dished  
in a circle1 a garnish of  vegetables in
 the centre1 and sauce round the base4  
,,sauces ,,of ,,entr,,es4      ,,sauce  
,,au ,,supr,,me4    ,take the bones of a
 fowl of which the flesh has been used  
for entres2  break the bones in small   
pieces2 boil them gently in a pint of   
water1  with one clove1 one onion1 and a
 piece of carrot and turnip1 two  ounces
 of salt bacon4 ,boil for one hour1     
strain1 and make the sauce as           
follows3--,place in a sauce-pan one     
ounce of butter and one of flour2  brown
 over the fire to a light-brown colour2 
pour in the chicken stock2  boil till it
 adheres to the back of the spoon2 add  
one spoonful of  tomato sauce1 pepper   
and salt1 and use where required4 ,add a
 glass of  sherry if wanted4            
,,salmis ,,sauces4    ,take one cupful  
of game stock1 made from trimmings of   
roast game1 add  one ounce of browned   
flour and butter1 one glass of port     

wine1 and a  pinch of red pepper and    
salt4      ,,russian ,,sauce4    ,place 
a stew-pan on the fire1 slice three     
onions1 let them brown in one  ounce of 
butter1 a pinch of pepper and salt2     
cover with a tight cover  till the      
onions are dissolved2 add one ounce of  
flour1 a cup of stock1  a glass of      
cream2 stir over the fire for five      
minutes2 pass through a  pointed        
strainer2 keep hot in the banbery4      
,what is meant by a banbery for keeping 
sauces a young cook may not  know4 ,i   
will explain4 ,procure a square-topped  
pan almost like a  roasting-pan1 and    
fill it half-full of boiling water4 ,set
 the little  pans into it1 to keep      
sauces hot when made1 and to prevent    
them  burning4 ,set the sauces in with  
small bits of butter on the top1 so as  
not to let a skin form4      ,,to ,,make
 ,,brown ,,sauce4    ,take four ounces  
of butter1 place it in a sauce-pan with 
four ounces of  flour1 and brown over   
the fire2 then with a wooden spoon stir 

the sauce  gradually while pouring in a 
quart and a pint of second stock1 made  
in  the way laid down for boiling       
stocks4 ,boil till it thickens and      
adheres  to the back of the spoon2 add a
 few drops of ,worcestershire sauce4    
,one-fourth of this sauce will do for a 
single entre4 ,mushrooms can be  added4 
,,truffle ,,sauce4    ,mince two        
truffles1 and place in a stew-pan with a
 cupful of brown  sauce2 boil for a     
quarter of an hour2 add a glass of      
sherry4      ,,tomato ,,sauce4    ,stew 
a few tomatoes in pepper and salt till  
tender1 with the red part  of one       
carrot4 ,pass through a wire and hair   
sieve1 with two ounces of  butter1 into 
a stew-pan1 one ounce of flour1 and     
melt2 add a cup and  a-half of water2   
stir the tomato into the sauce4         
,,white ,,sauce4    ,take one ounce of  
flour1 one ounce of butter1 and melt it 
over the  fire1 then add a tea-cupful of
 strong white stock made in the way     
given for making white stock1 one       

tea-cupful of milk1 and a glass of      
cream4 ,to this sauce may be added a    
squeeze of lemon1 chopped parsley1      
mushrooms1 or truffles4      ,,vegetable
 ,,sauce4    ,take some young carrots1  
and turnips1 and onions1 cut in thin    
stripes  an inch long2 one slice of     
bacon1 cut in thin stripes the same as  
the  vegetables1 and the white of an egg
 boiled hard4 ,have the bacon and       
vegetables cooked in water1 strain and  
add to a pint of brown sauce4  ,this    
sauce will do for mutton cutlets4       
,,sauce ,,piquante4    ,put two         
tea-spoonfuls of chopped onions1 with   
one of common vinegar1  and one glass of
 stock2 let the onion boil a few        
minutes2 add a cupful  of brown sauce   
7this sauce must be as thick as cream72 
one tea-spoonful  of ,french mustard1 a 
few chopped gherkins and mushrooms4     
,,to ,,have ,,stock ,,for ,,sauces ,,or 
,,plain ,,entr,,es ,,always ,,at ,,hand4
      ,take the bones of roast joints1  
and the trimmings of cutlets1 put them  

in a sauce-pan with carrot1 turnip1     
celery1 and pepper-corns tied in a      
piece of muslin2 boil them slowly from  
four to five hours1 then strain  into a 
basin till required for use4    ,game   
stock can be made in the same way1 any  
bones of roast game should  be kept by  
themselves1 but you can take a portion  
of another stock to  help the game stock
 for sauces4    ,white stock is made    
with a knuckle of veal1 or the bones of 
rabbit or  fowl1 or any uncooked meat1  
with carrots1 turnips1 a bay leaf1 a    
sprig  of thyme1 two or three blades of 
parsley tied in a bunch2 let it simmer  
beside the fire for six hours1 then pass
 it through a sieve2 never let  the     
stock remain more than one day in warm  
weather in the same basin4  ,pour it    
into a sauce-pan1 and bring it to the   
boil each day2 it will  sour if this is 
not done4 ,a few basins should be kept  
for stocks1 and  used for nothing else4 
,the stock basins should be scalded and 
kept as  clean as dairy dishes4 ,all    

cooks should be most careful to have    
these  stocks of different kinds1 as    
pouring water on roasts1 or joints1 or  
game1 is not satisfactory2 sauces are   
not good made of water4 ,with care      
there are always bones to be had for    
that purpose4 ,all bones must be  cut   
very small4          ,,joints ,,in      
,,general4      ,how to divide a sheep  
is most useful to every one to know1 and
 the  different names of the cuts of the
 sheep4 ,split a sheep straight down    
the back2 cut off the legs1 and hang up 
in the larder4 ,there is the  chump1    
that will roast or boil2 then the loin  
chops4 ,cut off the flap  and roll it   
up1 and make a force-meat stuffing1 and 
have it braised4  ,the loin chops are   
best for broiling4 ,then raise the      
shoulder1 and  there will be nine       
cutlets under the shoulder4 ,those are  
best for  dressed cutlets4 ,choose the  
mutton that is white in the colour1 and 
not too heavy1 as when it is too fat    
there is great waste4 ,yet not too      

lean1 because it is a sign of poor      
mutton4 ,all meat is tender if it  be   
kept for a few days before using4 ,it is
 the most economical way to  get half a 
sheep from the butcher at once1 if there
 is a large family1  because it is got  
so much cheaper4      ,,to ,,roast ,a   
,,leg ,,of ,,mutton4    ,to every pound 
of mutton allow fifteen minutes to      
roast4 ,the oven must  not be too hot   
when it first goes in1 else it will burn
 on the outside1  and not cook in the   
heart4 ,dish on a hot dish4 ,it is an   
improvement  to shake a little salt on  
the outside before pouring gravy over4  
,to  make the gravy3 pour all the grease
 off1 and add a little stock to the     
dripping pan1 and pour over the roast4  
,,boiled ,,leg ,,of ,,mutton4    ,place 
a trimmed leg of mutton in a pot with   
plenty of water to cover1  and set it to
 boil4 ,after skimming1 add a handful of
 salt1 two carrots  and turnips1 one    
parsnip2 and when the leg has boiled two
 hours and  a-half1 it is done4 ,make a 

paper frill for the shank1 and garnish  
with  vegetables4      ,,serpent ,,of   
,,mutton4    ,take a large neck of      
mutton2 take away all the bones1 and    
flatten  with a rolling-pin wet in cold 
water2 make a stuffing of five ounces   
of bread-crumbs1 one ounce of suet1 one 
egg1 pepper and salt1 a few  leaves of  
chopped parsley4 ,lay the meat out flat1
 place the force-meat  stuffing in the  
centre1 and roll it up in the form of   
the letter ,s2  set it in a sauce-pan   
with one ounce of dripping1 and brown4  
,dredge  the mutton with flour2 put one 
quart of cold water on it1 six drops  of
 ,worcestershire sauce1 a bay leaf1 cut 
carrots and turnips1 with a  vegetable  
cutting in fancy shapes1 and boil in hot
 water in a separate  sauce-pan4 ,when  
done1 garnish round the serpent of      
mutton4      ,,stew ,,of ,,rump ,,beef4 
,rump beef is the best part for stewing 
or braising4 ,it should be of  a fine   
quality1 a deep red colour1 rich        
grained1 and covered with  fat4 ,when   

done1 garnish it with some vegetables   
cut out with a round  vegetable-cutter  
the size of marbles1 and braise the same
 as braised  leg of mutton4      ,,roast
 ,,chicken4    ,singe1 and truss a      
chicken by cutting the legs off at the  
first joint4  ,make an incision in the  
wings1 and put the gizzard under the    
left  wing1 and the liver under the     
right4 ,make a stuffing of three ounces 
of bread-crumbs1 two ounces of suet1 a  
few leaves of chopped parsley1  pepper  
and salt1 and one egg4 ,draw up the legs
 under the wings1 and  stuff the chicken
 in the breast4 ,grease a buttered      
paper1 and lay over  the baste          
frequently4 ,serve bread sauce in a     
boat4 ,time to cook1 one  hour4         
,,roast ,,beef4    ,the ,english cut is 
the best for roasting4 ,choose one with 
a nice  under cut1 and it is an         
economical way to take out the under cut
 and  hang it up in a cold larder till  
required for use1 as it will make  very 
good steaks or entres4 ,roast the beef  

in a moderately hot oven1  allowing     
fifteen minutes to the pound4 ,if       
preferred1 roast beef should  be        
under-done4 ,make a ,yorkshire pudding  
in the following manner3--,put  three   
table-spoonfuls of flour into a basin1  
mix into a smooth batter  with milk1 and
 add a pinch of salt1 switch the yolk   
and whites of two  eggs separately to a 
stiff froth2 pour into the batter4 ,bake
 under the  beef in a greased tin1 when 
the beef is done4 ,dish a few minutes   
before  wanted1 and sprinkle a little   
salt on the top of the beef4 ,pour the  
grease off the pan1 and put a tea-cupful
 of stock over the beef4 ,dish  the     
,yorkshire pudding round the beef1 with 
horse-radish sauce or in a  separate    
dish4      ,,braised ,,leg ,,of         
,,mutton4    ,put a small leg of mutton 
on the fire in a flat sauce-pan1 with   
plenty of room1 and brown it slowly on  
both sides2 then add one quart  of cold 
water1 and let it simmer1 one spoonful  
of browning1 one of  ,worcestershire    

sauce4 ,boil three ounces of macaroni in
 cold water1 and  garnish round the     
mutton when about to serve4      ,,to   
,,boil ,a ,,round ,,of ,,beef4    ,put  
on a large pot with plenty of cold      
water1 tie the meat up in a  nice round 
shape1 and secure it tightly with       
skewers4 ,it must never be  allowed to  
boil too fast1 as that spoils salt meat4
 ,garnish round the  base with          
nice-shaped carrots1 and a cup of its   
liquor coloured with  browning over a   
few ,brussels sprouts in four bunches   
round the dish4  ,boil the beef fifteen 
minutes to the pound4      ,,roast      
,,loin ,,of ,,veal4    ,take six pounds 
of the loin of veal2 make an incision in
 the flap1 and  place some veal stuffing
 in it2 wrap it round the kidney fat so 
as to  secure it tightly4 ,envelop the  
loin in well-greased sheets of paper4   
,roast before a moderate fire for two   
hours4 ,baste it very often4 ,dish  and 
pour some good brown gravy over it4     
,garnish with some nice fried  potatoes4

      ,,loin ,,of ,,veal ,,braised4     
,bone about four pounds of a loin1 by   
taking away all the bones1 and  flatten 
it out with a mallet wet in cold water4 
,make a veal stuffing  of six ounces of 
bread-crumbs1 three ounces of suet1 one 
egg1 and a  few sweet herbs2 lay this   
mixture into the centre of the veal1    
fold  it over in a roll1 and tie it     
tightly4 ,put on a sauce-pan with three 
slices of bacon1 sliced carrot and      
turnip1 and half an onion4 ,lay the     
roll of veal on the top of the          
vegetables till browned4 ,cover with a  
tight cover1 and let it braise gently on
 a slow fire4 ,about a cupful of  hot   
water may be added when the veal is     
browned4 ,when cooked1 dish it  up1 and 
reduce the gravy it has been stewed in  
to a half cup4 ,time for  cooking1 two  
hours4 ,garnish with tomatoes or glazed 
onions4      ,,boiled ,,ham4    ,soak a 
ham in cold water1 and1 before putting  
it on to boil1 scrape  all the grit and 
dirt off it4 ,boil from four to five    

hours1 according  to size4 ,when the    
skin easily peels off1 it is done4      
,plunge it in cold  water1 and remove   
the skin2 make a glaze1 and garnish in  
the following  manner3--,put one        
half-ounce of gelatine to soak in as    
much water as  will soak it to the      
thickness of cream4 ,when it is melted1 
colour with  a few drops of browning1   
and glaze the ham4 ,make an icing with  
two  tea-spoonfuls of corn-flour1 and   
one ounce fresh butter4 ,ornament with  
a paper coronet4 ,garnish with bunches  
of parsley and paper frill4 ,this  glaze
 will do for all kinds of meat requiring
 to be glazed4      ,,boiled ,,leg ,,of 
,,pork4    ,put a leg of pork on to     
boil4 ,when it has boiled one hour1 have
 two  carrots1 half a turnip1 and one   
parsnip tied in a cotton cloth1 and     
boil with pork for garnishing4 ,have    
half-a-pint of split pease soaked  over 
night4 ,tie the pease up loosely in a   
napkin1 and boil in the same  pot with  
the pork4 ,a leg of pork weighing eight 

pounds will take two  hours and a-half4 
,dish1 and garnish with the vegetables4 
,serve the  pease pudding in a separate 
dish4      ,,roast ,,leg ,,of ,,pork4   
,make an incision between the skin and  
flesh2 fill it with a stuffing of       
bread-crumbs1 one egg1 flavoured with   
onion and sage2 sew the crevice  with   
twine4 ,score the pork by cutting the   
rhind with a sharp knife in  strips1 an 
inch apart4 ,roast for three hours2 keep
 well basted4 ,serve  with apple sauce  
in a boat1 and brown gravy4             
,,pillau ,,au ,,riz4    ,boil a         
tea-cupful of rice in cold water for ten
 minutes1 then take a  roast chicken    
from a previous day's dinner2 set it    
into a stew-pan  with the rice over1 and
 one ounce of butter1 half of an onion1 
a  piece of mace1 pepper and salt1 and a
 cup of stock4 ,simmer slowly for       
three-quarters of an hour4 ,dish with   
the rice all over the chicken4          
,,boiled ,,chicken4    ,truss a chicken 
by cutting the legs off at the second   

joint4 ,stick the  legs into the body1  
make a parsley sauce1 and pour over the 
chicken4  ,time to cook1 one hour4      
,serve with streaky boiled bacon in a   
separate  dish4 ,garnish with a few     
nice-shaped vegetables4      ,,roast    
,,grouse4    ,this bird must be roasted 
with great care1 before a clear fire1   
for  twenty minutes4 ,some persons like 
all things well done1 but the proper    
way is to be under-done4 ,baste well1   
and dish on a buttered toast4  ,serve   
with potato chips1 bread sauce1 and     
bread-crumbs4      ,,roast ,,hare4      
,hare should be kept for a week before  
roasting4 ,soak and wash in cold  water1
 and dry on a clean towel4 ,make a      
stuffing of bread-crumbs1  chopped      
parsley1 one ounce of beef suet1 part of
 the liver boiled and  finely chopped1  
pepper and salt1 one egg and a little   
ketchup4 ,stuff  the hare2 truss by     
placing the hind and fore legs flat     
against the  sides2 set the head back to
 rest on the shoulders2 stick a trussing

  needle through the head of the hare1  
to keep back the head2 baste with       
butter and sweet milk4 ,cook for two    
hours2 serve with a gravy and red       
currant jelly4      ,,roast ,,rabbit    
,is cooked in the same manner as roast  
hare4      ,,to ,,boil ,,rabbits        
,,whole4    ,truss same as a roast hare2
 boil gently for one hour and a-half2   
serve with onion sauce4 ,if there is a  
pair of rabbits1 dish them in a         
reversed way1 and pour the onion sauce  
over4      ,,frigedel ,,of ,,rabbit4    
,pick the meat from the legs of the     
rabbits that the fillets have been      
taken from2 chop fine with a little     
parsley1 a small onion1 pepper1 and     
salt4 ,soak two slices of bread in sweet
 milk2 press out the milk2 and  add to  
the minced rabbit one egg1 and form into
 an oval shape and fry  for fifteen     
minutes a light-brown colour4 ,serve    
with a brown sauce with  capers in it4  
,,beefsteak ,,pie4    ,one pound of the 
best beefsteak beaten and sprinkled with

 pepper and  salt4 ,cut in square       
pieces1 dredge with flour and roll up in
 neat  rolls1 with a little chopped     
onions4 ,place at the bottom of the dish
  two sheep's kidneys1 cut in slices1   
and two hard-boiled eggs laid  through  
the pie1 and cover with puff paste4 ,a  
few drops of sauce and  two glasses of  
stock may be added to the pie4          
,,roast ,,partridges4    ,pick and draw 
and clean these birds the same as fowls4
 ,do not cut off  the heads2 twist the  
neck round the wing2 bring the head to  
the breast4  ,the legs and wings may be 
trussed the same as a fowl's4 ,the feet 
are  left on and crossed one over the   
other4 ,baste well with butter before a 
clear fire4 ,a partridge will take from 
twenty minutes to half-an-hour1  and a  
pheasant three-quarters of an hour4     
,serve on toasted bread1 with  gravy and
 bread sauce4    ,blackcock should be   
served in the same way4      ,,rabbit   
,,pie4    ,cut up a rabbit into joints1 
each leg in two1 the back in three      

pieces1  the breast in two pieces4      
,pepper and salt1 dust with flour2 boil 
two  eggs hard1 and cut them in         
quarters1 cut a small onion in small    
pieces2  place some onions at the bottom
 of the dish1 then a layer of rabbit and
  some slices of bacon and hard-boiled  
eggs4 ,fill the dish with rabbit1  add a
 few drops of ,worcestershire sauce1 two
 glasses of stock or water4  ,cover with
 ,american paste4          ,,sauces     
,,for ,,joints4      ,,horse-,,radish   
,,sauce ,,for ,,roast ,,beef4    ,grate 
one stick of horse-radish2 put it on to 
boil with one glass of  cream1 one glass
 of milk1 pepper and salt1 and stew for 
ten minutes4  ,serve in a boat with     
roast beef4      ,,caper ,,sauce ,,for  
,,boiled ,,mutton4    ,take one         
breakfast-cupful of the liquor the      
mutton has been boiled in4  ,wet with   
cold water one spoonful of flour1 and   
stir into the boiling  liquor1 one      
spoonful of capers and a few drops of   
the vinegar4 ,pour  over the mutton or  

serve in a boat4      ,,roast ,,leg ,,of
 ,,mutton    ,is served with brown sauce
 over it1 not water1 for it takes the   
juice  away4 ,serve with red currant    
jelly4      ,,onion ,,sauce ,,for       
,,roast ,,shoulder ,,of ,,mutton4       
,peel and slice two onions and stew till
 tender4 ,strain them1 place            
half-an-ounce of butter in a sauce-pan1 
add one half-ounce of flour1  pepper and
 salt1 and one cup of milk4 ,stir over  
the fire till it boils2  add the onions1
 and serve in a boat4      ,,apple      
,,sauce ,,for ,,roast ,,pork4    ,take a
 nice soft cooking apple1 cut into      
slices1 and place in a  stew-pan with a 
glass of water and a piece of butter the
 size of a  marble4 ,cover and stew till
 tender2 pass through a pointed         
strainer2  sweeten2 heat in pan1 and    
serve hot4      ,,bread ,,sauce ,,for   
,,roast ,,chicken4    ,peel one small   
onion1 and put it into a sauce-pan1 with
 a tea-cupful of  milk4 ,grate one slice
 of bread and put it into the milk2 let 

it boil2  add a little cream1           
half-an-ounce of fresh butter1 pepper   
and salt1 and  serve with roast chicken4
      ,,parsley ,,sauce ,,for ,,boiled  
,,chickens4    ,chop some fresh leaves  
of parsley very fine1 place two ounces  
of butter  in a stew-pan with two ounces
 of flour1 and melt4 ,add one cup of    
liquor  from boilings of chicken2 add   
one cup of milk2 stir in the parsley2   
dry  the ashet with the chickens on it1 
and pour the sauce over the chicken4    
,garnish chickens with rolls of bacon4  
,,mint ,,sauce ,,for ,,roast ,,lamb4    
,one glass of vinegar1 half-a-glass of  
water1 one ounce of brown sugar1  chop  
fine one half-spoonful of fresh mint1   
and serve in a boat4      ,,entr,e      
,,sauce  ,,la ,,tarte4    ,place        
half-an-ounce of butter in a sauce-pan  
with half an onion minced  fine1 six    
drops of ,worcestershire sauce1 six     
drops of ,harvey1 a few  drops of chili 
vinegar1 a breakfast-cupful of good     
brown sauce1 stirred  into the          

sauce-pan1 and boil all together for a  
few minutes4          ,,puddings4       
,,strawberry ,,toasts4    ,cut two      
slices of bread in strips an inch in    
length1 switch two eggs  into a cup of  
milk1 sweeten and flavour with vanilla1 
soak the slices  of bread in it for ten 
minutes1 fry them in fresh butter1 dish 
them1  lay some strawberries on one     
half1 and place two strips together1    
then  set in a hot oven for five        
minutes4 ,dish in the form of a         
lattice-work  on a folded napkin4       
,sprinkle with white sugar1 and serve   
hot4      ,,chocolate ,,pudding4        
,switch yolks and whites of five eggs   
for five minutes both together2  then   
add one pint of milk1 one ounce of      
sugar1 and one ounce of grated          
chocolate4 ,bake in small cups set in   
hot water for twenty minutes4 ,try  if  
cooked in the centre with a knife4      
,,hollandaise ,,pudding4    ,break four 
sponge cakes into crumbs1 three         
macaronis1 three water  biscuits1 one   

slice of stale bread2 crumble all       
together4 ,then two  ounces of dried    
cherries1 one ounce of almonds1 one     
glass of sherry1  one pint of milk      
poured over three eggs1 whites and yolks
 beaten  separate4 ,add1 last of all1   
butter1 and ornament in a basin with    
green  angelica4 ,steam for             
three-quarters of an hour4 ,try with a  
knife to see  if ready4 ,serve with     
,german sauce round the base4           
,,basket ,,pudding4    ,take three      
ounces of butter1 three ounces of sugar1
 one egg rubbed to  a cream1 a          
tea-cupful of milk1 three-quarters of a 
pound of flour1  two tea-spoonfuls of   
baking-powder mixed with flour2 add the 
milk to  the beaten eggs1 then the      
flour2 flavour with vanilla1 and bake in
  small timbale moulds4 ,empty the      
centre by cutting off the top4 ,roll    
the outside in red currant jelly1 then  
in fine crumbs of almonds4 ,fill  the   
centre with switched cream and garnish  
with strawberries4 ,bring a  handle of  

green angelica across the top4          
,,ice ,,cream4    ,take a quart of cream
 and flavour with any kind of           
flavouring1 such as  strawberry1        
vanilla4 ,whatever is chosen1 sweeten it
 much sweeter than  for ordinary use1 as
 it loses in freezing4 ,set a small pail
 with the  cream in it into a larger    
vessel4 ,build broken ice and salt round
 it2  and turn for half-an-hour4        
,,marble ,,pudding4    ,put six penny   
packets of gelatine to soak in a cup of 
milk4 ,when  soaked1 add it to a pint of
 boiling milk1 two ounces of sugar1 and 
stir over the fire till all is          
dissolved4 ,make five parts of the milk 
that has the gelatine in it2 flavour    
each with different flavourings  and    
different colours4 ,colour one yellow   
with yolk of egg1 leave one  white1 one 
brown with coffee1 one red with         
cochineal1 one green with  a few drops  
of spinach juice2 pour the mixtures into
 a round basin in  reversible manner2   
let the mixture be half cooled before   

mixing2 when  cold1 turn out and garnish
 with different shades of jelly4        
,,plum ,,pudding4    ,take one pound of 
flour1 half-a-pound bread-crumbs1       
three-quarter  pound of chopped suet1   
one pound currants1 one pound raisins1  
two  ounces of lemon-peel1 half-pound of
 sugar1 one nutmeg1 a penny-worth of    
spice1 a few drops of vanilla1 and this 
will take the place of brandy2  three   
eggs and two cups of milk4 ,steam for   
two hours and a-half4 ,wash  and clean  
the fruit on a clean towel1 and dry in  
the oven4 ,chop the  lemon-peel and mix 
with the fruit2 and all the spice with  
the flour4  ,lastly1 stir in the milk1  
and switch the yolks and whites of egg  
stiff4  ,steam in a greased mould or    
cloth that has been rung out of hot     
water1  greased and buttered4 ,lay a    
plate at the bottom to prevent the      
pudding  sticking to the pot4 ,when     
water is to be added it must be boiling 
water4 ,boil for three hours4           
,,compote ,,of ,,rice ,,and ,,apples4   

,place six apples in a stew-pan with one
 pint of water1 one lemon1 ten  ounces  
of sugar1 and a few drops of cochineal1 
and stew till tender  without breaking4 
,soak three ounces of rice in water for 
one hour1  drain off the water1 and boil
 the rice in a pint of milk till very   
soft4 ,sweeten with one ounce of sugar4 
,dish the rice in the centre of  a glass
 dish4 ,build the apples round2 have the
 syrup reduced1 and pour  over the      
apples4      ,,steamed ,,cabinet        
,,pudding4    ,butter a nice-shaped     
mould1 and set it with dried cherries   
and angelica  stock round the bottom and
 sides4 ,cut the crust from two slices  
of  bread1 and cut the bread in small   
dice pieces4 ,then have a quarter of a  
pound of stale sponge cake1 and four    
macaronis crumbled1 three ounces  of    
currants1 and three ounces of raisins1  
and one ounce of lemon-peel4  ,switch   
three eggs in a pint of milk and one    
glass of wine2 pour over  pudding1 and  
steam4      ,,croquets ,,au ,,confiture4

    ,place three ounces of rice in a    
stew-pan1 and cook till it is very      
soft1 and all the milk boiled off4      
,switch two eggs with the rice spread   
out on a plate to cool2 then form into  
round balls4 ,make a hole through  the  
middle1 and fill with jam2 close it up1 
and roll the ball in egg  and then in   
bread-crumbs1 and fry in hot lard4 ,dish
 in a pyramid on a  folded napkin1 and  
sprinkle sifted sugar over it4 ,serve   
hot4      ,,lemon ,,pudding4    ,line an
 ashet with puff paste1 place four      
ounces of butter1 the yolks  of four    
eggs1 the juice of one lemon1 three     
tea-spoonfuls of corn-flour  wet with   
cold water1 two ounces of sugar4 ,mix   
all together1 and stir in  a jug over   
hot water on the fire till it assumes   
the appearance of a  custard4 ,bake the 
crust and pour the lemon mixture into   
it1 switch the  whites of the eggs to a 
stiff froth1 with two ounces of sifted  
sugar1  and place on top of pudding4    
,place for a minute in the oven1 and    

serve  hot4      ,,vanilla ,,cream4     
,soak half a sixpenny packet of gelatine
 in half a tea-cupful of milk1  for     
half-an-hour2 set it into a pan of warm 
water till it melts1 then  switch one   
breakfast-cupful of cream till stiff2   
then let the gelatine  be cold1 but so  
as it will run from the cup into the    
cream4 ,sweeten  with one ounce of sugar
 and a few drops of vanilla2 rinse a    
mould out  with cold water1 and set the 
cream for twelve hours2 plunge the mould
  in hot water1 and turn out on a glass 
dish1 and garnish with angelica  and    
dried cherries4      ,,wine ,,jelly4    
,take a sixpenny packet of gelatine1    
soak in one cupful of cold water  for an
 hour2 then add four cups more of water1
 four ounces of sugar1  the rhind of one
 lemon and the juice of two1 one stick  
of cinnamon1 the  whites of three eggs  
and shells1 and switch to a stiff froth4
 ,switch  all together in a copper pan  
over the fire till it boils4 ,draw to   
the  side to simmer gently for fifteen  

minutes4 ,the pan must not be shaken2   
pour through a jelly bag4 ,rinse out a  
mould with cold water before  pouring in
 the jelly4 ,one or two glasses of wine 
may be added4      ,,uf  ,,la ,,neige4  
,place in a sauce-pan one pint of milk  
and bring to the boil2 have three  yolks
 of eggs beaten with three tea-spoonfuls
 of corn-flour and two  table-spoonfuls 
of cold milk2 blend all together with   
back of wooden  spoon2 give it one boil1
 and flavour with essence of almond4    
,when cold1  turn into a glass dish1    
switch the whites of eggs to a stiff    
froth1 add  an ounce of sugar1 and      
garnish the top by dropping it in       
spoonfuls on  the top4 ,part may be     
coloured with cochineal1 place some tiny
 pieces of  red currant jelly on the top
 of each piece4      ,,trifle4    ,soak 
four penny sponge cakes in a glass of   
sherry for half-an-hour2 cut  each      
sponge cake into four pieces1 lay the   
four pieces at the bottom  of a glass   
dish2 spread a layer of strawberry jam2 

then have a thin  custard made with two 
eggs and two tea-spoonfuls of corn-flour
 and a  breakfast-cupful of milk4 ,let  
it get cold1 and pour over the sponge   
cake and jam4 ,sprinkle with chopped    
almonds and dried cherries4 ,lay  sponge
 cake and jam in alternated layers1 and 
macaronis crumbled1 till  all is used   
up4 ,switch a tea-cupful of cream1 and  
lay on the top1 and  garnish with pink  
sugar1 angelica1 and dried cherries4    
,,caramel ,,pudding4    ,break five     
eggs1 yolks and whites2 switch them     
together2 add  half-an-ounce of sweet   
almonds1 half-an-ounce of orange peel   
minced  fine1 one and a-half ounces of  
soft sugar1 a large breakfast-cupful of 
milk4 ,stir the eggs1 almonds1 sugar1   
and lemon-peel into milk4 ,grease a     
pint basin1 and set it with dried       
cherries2 steam for one hour slowly4    
,make a sauce in the following          
way3--,place one ounce of sugar in a    
pan1  brown it to the colour of treacle1
 and pour over two glasses of water2    

boil for ten minutes4 ,serve round      
pudding4          ,,pudding ,,sauces4   
,,brandy ,,sauce4    ,take half-an-ounce
 of butter1 half-an-ounce of flour1 one 
ounce of  sugar2 melt together2 add a   
tea-cupful of boiling water gradually1  
keeping beating all the time4 ,when it  
boils1 add a glass of brandy2 it  must  
not boil afterwards1 as liquors lose    
strength in boiling4      ,,wine        
,,sauce4    ,take two table-spoonfuls of
 corn-flour1 three ounces of sugar1 an  
ounce  of butter1 and a pint of water2  
stir over the fire till it boils2 add  a
 glass of wine and a grated nutmeg4 ,the
 juice of fresh fruit1 such as          
strawberry1 raspberry1 peaches1 or the  
juice from preserved fruit1 when  fresh 
fruit cannot be procured1 may be used   
instead of wine4      ,,german ,,sauce4 
,set a stew-pan on the fire with a pint 
of boiling water2 set a smaller  one in 
it1 and break in the yolks of two eggs1 
one ounce of sugar1 a  glass of sherry1 
juice of half a lemon1 half-an-ounce of 

butter1 and a  pinch of salt4 ,this     
sauce must be kept switched over a      
moderate heat  till it assumes the      
appearance of a switched cream4 ,pour   
over steamed  puddings4      ,,custard  
,,sauce4    ,place one pint of milk on  
the fire till it gets hot1 on the point 
of  boiling4 ,then take the yolks of two
 eggs1 mix smooth with a little cold    
milk1 and two tea-spoonfuls of          
corn-flour1 and stir into the boiling   
milk4 ,a little cream is an improvement 
to this sauce1 and a few drops  of      
vanilla4          ,,savoury ,,dishes4   
,,curried ,,eggs4    ,boil four eggs    
hard1 plunge them into cold water1 skin 
and cut them  in slices2 place a        
half-ounce of butter in a sauce-pan1 and
 one  tea-spoonful of curry2 stir the   
butter and curry over the fire1 and     
slice one onion4 ,fry a light-brown4    
,stir in gently a half-pint of  gravy1  
and stew slowly4 ,add one tea-spoonful  
of corn-flour1 mixed with  half-a-cup of
 cream4 ,boil a few minutes1 and pour   

over the eggs4 ,serve  hot4             
,,savoury ,,omelet4    ,switch three    
eggs for five minutes1 yolk and white   
separate2 then  have a little chopped   
parsley1 a tiny piece of onion which has
 been  previously boiled1 pepper and    
salt1 with the eggs4 ,have an omelet-pan
  hot with quarter of an ounce of fresh 
butter2 fry lightly on one side1  hold  
before the fire or place in a hot oven  
for a few minutes4 ,fold  over and      
serve4      ,,poached ,,eggs4    ,have a
 flat sauce-pan with one quart of water 
boiling2 put in a  tea-spoonful of salt1
 and four drops of vinegar4 ,break the  
eggs into a  cup1 one by one2 drop them 
into the pan with a table-spoon4 ,see   
that  the water is poured over the eggs4
 ,when the white is set over the egg  it
 is ready4 ,have a round slice of toast 
buttered2 place the eggs on it4         
,,eggs  ,,la ,,ma,,tre ,d',,hot,l4      
,boil six eggs hard1 and cut them in    
halves4 ,dish them in a circle4  ,pour  
over them a sauce made as               

follows3--,place one ounce of butter in 
a sauce-pan1 with half-an-ounce of      
flour1 one tea-cupful of milk4 ,stir    
gradually till it thickens4 ,add a      
little cream and white pepper1 and a    
squeeze of a lemon4      ,,kidney       
,,omelet4    ,mince fine two sheep      
kidneys2 place in a stew-pan1 with a    
small piece  of butter1 pepper and salt1
 a few chopped parsley leaves1 a few    
drops  of ,worcestershire sauce and a   
glass of stock4 ,stew gently for twenty 
minutes4 ,prepare the omelet as         
follows3--,separate the yolk and whites 
of four eggs1 switch the whites to a    
stiff froth1 place the whites and  yolks
 together1 pepper and salt4 ,have the   
omelet-pan hot1 with a little  fresh    
butter2 pour in the eggs2 cook for three
 minutes gently1 not  too fast4 ,hold   
the pan before the fire to brown2 then  
lay the stewed  kidneys in the centre4  
,,ham ,,omelet    ,is prepared in the   
same way as kidney omelet4 ,any kind of 
fine minced  meat1 minced chickens1 and 

ham can be used in the same way for     
breakfasts4      ,,stuffed ,,eggs4      
,take four eggs and cut them in halves1 
length ways2 take out the  yolks and rub
 them to a paste2 add one spoonful of   
cream1 a few  leaves of parsley chopped 
fine1 pepper and salt1 and a half-ounce 
of  bread-crumbs2 place this mixture in 
the centre of the egg1 in the shape  of 
the yolk of egg4 ,take another and      
switch it1 and egg and bread-crumb  the 
savoury eggs on the outside4 ,fry in hot
 butter1 and serve with  fried parsley  
garnish4      ,,kidneys ,,and ,,toast4  
,mince fine four kidneys1 place them in 
a sauce-pan with a glass of  stock1 a   
few drops of ,harvey or ,worcestershire 
sauce1 pepper and salt1  and a little   
chopped parsley2 stew slowly4 ,have six 
round pieces of  toast buttered2 build  
the mince on it4 ,have the yolk of a    
hard-boiled  egg in a pointed strainer1 
a pinch of pepper and salt1 and rub it  
through the point of a strainer on the  
top of the toast for a garnish4  ,a few 

leaves of parsley may be laid round for 
a garnish4      ,,cheese ,,biscuits4    
,take half-a-pound of flour1 half a     
pound of butter1 half a pound of        
cheese2 rub these three one way into    
crumbs1 with a pinch of cayenne  pepper4
 ,wet a little1 and knead to a stiff    
dough4 ,bake on buttered  paper in a hot
 oven4      ,,lobster ,,croquets4       
,take the flesh of the lobster1 take all
 the meat out of the shell1 and  chop in
 small pieces2 place half an ounce of   
butter in a sauce-pan1  half-ounce      
flour1 and half a tea-cupful of milk2   
stir over the fire  till it thickens1   
then add the flesh of the lobster1 the  
yolks of two  eggs1 and a pinch of      
cayenne2 turn the croquet out on a plate
 to cool2  form the mixture into round  
balls2 dip in egg and bread-crumbs1 and 
fry  a light-brown colour4              
,,cauliflower  ,,gratin4    ,take a nice
 head of cauliflower1 boil for fifteen  
minutes1 place in a  dish that will     
stand the fire1 and pour over it a white

 sauce made of  one spoonful of flour   
moistened in cold milk1 and stirred into
 a cupful  of boiling milk1 pepper and  
salt4 ,pour over the cauliflower4 ,grate
  three ounces of cheese4 ,on the top   
place little pieces of butter1 and  cook
 a light-brown colour4      ,,cheese    
,,souffl,e4    ,take nine               
table-spoonfuls of flour1 stir in gently
 a pint of milk  to make the batter as  
thick as cream2 strain it through a     
pointed  strainer1 to prevent being     
lumpy4 ,have four ounces of grated      
cheese1  a pinch of cayenne pepper1 and 
salt4 ,switch the yolks and whites of   
three eggs separate for five minutes4   
,stir in the last thing1 into the       
batter2 bake in a round buttered dish1  
in a hot oven1 half-an-hour  before     
required1 as souffles do not do well to 
be baked too soon4                      
,,vegetables4      ,,potato ,,chips4    
,to make potato chips1 get some nice    
round potatoes1 and slice them into     
thin slices in a basin1 with salt and   

water1 for one hour2 then dry on  a     
clean towel1 and fry in hot lard a      
light-brown colour4      ,,brussels     
,,sprouts4    ,put on to boil in boiling
 water1 with a pinch of salt and soda1  
and  boil for twenty minutes2 dish1 and 
dry on a clean towel4 ,return to  the   
sauce-pan1 and put half-an-ounce of     
butter1 and shake them while  heating to
 prevent them burning4      ,,green     
,,pease4    ,green peas should be put on
 to boil in boiling water and salt4 ,the
 time  for boiling depends on the age2  
strain1 and place a piece of butter1    
pepper and salt1 with a few leaves of   
mint4      ,,asparagus ,,with ,,white   
,,sauce4    ,tie into a bundle the      
asparagus1 after washing the stalks     
clean4 ,keep  all the heads the one way1
 put the asparagus on to cook in boiling
  water1 and salt2 boil for twenty      
minutes4 ,dish them on square pieces of 
buttered toast2 pour a white sauce over4
      ,,vegetable ,,marrow4    ,cut the 
vegetable marrow into eight pieces1 boil

 in some white stock  until tender4     
,make a little sauce with a pat of      
butter1 a little juice  of lemon1 and a 
grating of nutmeg4 ,pour over the       
vegetable marrow1 and  serve4      ,,to 
,,boil ,,potatoes4    ,great care should
 be taken in boiling potatoes4 ,this is 
a vegetable  that is often neglected4   
,when the potatoes boil1 see that they  
do not  boil too fast4 ,a handful of    
salt should be put into the water4 ,try 
with  a fork to see if ready4 ,they must
 not boil too soft4 ,drain and shake    
over the fire1 and place a napkin over  
them and steam4 ,boil a small bit  of   
mint with them1 when new4               
,,cakes1 ,,and ,,icings ,,for ,,cakes4  
,,pound ,,cakes4    ,take one pound of  
butter1 one pound of sugar1 eight eggs1 
a few drops  of lemon4 ,place the butter
 in a basin1 and warm it in cold weather
  before the fire4 ,then beat with the  
hand4 ,have the eight eggs broken in  a 
basin1 and drop one at a time till the  
eight are added4 ,have a tin  hoop lined

 with buttered paper2 add one pound of  
sifted flour4 ,currants  or raisins or  
lemon-peel can be added4 ,bake for one  
hour and a-quarter1  in not too hot an  
oven4      ,,cream ,,cake4    ,take     
three ounces of butter1 three ounces of 
sugar1 one egg1 three  glasses of milk1 
and a tea-spoonful of cinnamon2 rub the 
butter and  sugar to a cream1 then add  
the egg and milk4 ,put two tea-spoonfuls
  of baking-powder with half-a-pound of 
flour1 and knead it to a stiff  dough4  
,if this quantity of flour seems too    
soft1 take a little more1  as there is  
great difference in the strength of     
flour1 and some flour  takes more       
moisture in baking4 ,cooks must         
therefore be guided by its  appearance4 
,roll the dough into a round cake2 half 
cut through the  centre with a smaller  
cutter4 ,bake for twenty minutes4 ,when 
cooked1  fill the centre with switched  
cream1 and ice the top of it the same as
  ordinary cakes4      ,,sponge ,,cake4 
,break three eggs into a copper pan2    

take the weight of three eggs of  sifted
 sugar1 and switch over a warm place1   
such as a pan of hot water1  or over the
 fire1 till the eggs are warmed4 ,then  
remove from the heat1  and switch till  
cold1 and the eggs assume the appearance
 of a thick  cream4 ,then mix in very   
lightly the weight of three eggs of     
flour1  flavour with vanilla1 or        
almonds1 or lemon1 and bake in small    
sponge  cake tins for ten minutes in a  
hot oven4      ,,one1 ,,two1 ,,three1   
,,four ,,cake4    ,take one cup of      
butter1 two cups of sugar1 three eggs1  
and four cups  of flour4 ,rub the butter
 and sugar to a cream2 add the three    
eggs1 one  at a time2 one cup of milk2  
mix two tea-spoonfuls of baking-powder  
with the flour1 and stir into butter and
 sugar4 ,bake for one hour in a         
moderate oven4      ,,gold ,,cake4      
,separate the yolks and whites of six   
eggs4 ,for the gold cake1 take  the     
yolks of six eggs and beat to a cream1  
with six ounces of butter1  six ounces  

of sugar1 the juice of half a lemon1 and
 a tea-cupful of  milk4 ,mix butter1    
sugar1 yolk of eggs1 lemon1 and milk all
 together1  with three-quarters of a    
pound of flour and two tea-spoonfuls of 
baking-powder4 ,mix with flour1 and add 
to the creamed sugar and butter4        
,,silver ,,cake4    ,this cake is made  
the same as the above1 the only         
difference being to  switch the whites  
to a stiff froth4 ,use the same         
proportions4 ,butter  two tins or one   
large one1 and lay the cake in          
alternated1 so that when  it is cut it  
will be nicely mixed1 one yellow and one
 white4 ,serve cut  in a cake basket4   
,,cheese ,,cakes4    ,place a pint of   
milk on the fire to get hot1 and make a 
curd by putting  a few drops of rennet  
in it2 press the whey from the curd1 mix
 three  eggs with the curd1 three       
ratafia biscuits1 a glass of cream1 two 
ounces of sugar1 and a few drops of     
lemon4 ,press the curd in a napkin  to  
absorb the moisture4 ,pound the above   

mixture in a mortar4 ,line  half-a-dozen
 tartlet pans with puff paste1 fill the 
tartlet pans with  the cheese custard1  
and place a couple of stripes of candied
 peel on  the top of each4      ,,ginger
 ,,bread4    ,mix half-a-pound of       
butter1 and half-a-pound of soft sugar1 
half-a-pound of treacle1 with a wooden  
spoon1 five eggs1 yolks and  whites     
switched separately2 a tea-cupful of    
sour milk1 one tea-spoonful  of baking  
soda1 one ounce of ginger1 one pound and
 a-half of flour1 a  drop of browning to
 make it dark1 and two ounces of candied
 peel4 ,bake  in not too hot an oven4   
,,lemon ,,cakes4    ,take four ounces of
 butter1 four ounces of sugar1 the juice
 of a lemon1  and half the rhind2 rub on
 to the sugar the yolk of two eggs1 one 
glass  of warm milk2 knead stiff dough1 
and roll out1 and cut with fancy  cutter
 any shape preferred4      ,,johnnie    
,,cake4    ,take two cups of ,india     
meal1 one cup of flour1 mix three       
tea-spoonfuls  of baking-powder1 three  

spoonfuls of sugar1 a half-cup of melted
  butter1 two eggs4 ,add milk enough to 
make this a thick batter1 and bake  for 
half-an-hour in a square flat pan2 cut  
in square pieces2 it is a  very nice    
cake for lunch4      ,,german ,,tea     
,,cake4    ,take three ounces of butter1
 three ounces of sugar1 rubbed to a     
cream1  one egg1 yolk and white         
switched2 add to the butter and sugar   
twelve  ounces of flour1 mix with the   
flour half-a-pound of currants1 three   
tea-spoonfuls of baking-powder1 and a   
tea-spoonful of cinnamon1 one  ounce    
lemon-peel1 add one cup of milk to the  
butter and sugar2 mix  the flour1       
currants1 cinnamon1 and peel1 all       
together1 and bake for  three-quarters  
of an hour in a hot oven4 ,if the cakes 
are burning1 lay  a paper over to       
prevent this4 ,bake till nothing sticks 
to the straw  when pierced4             
,,quaker',s ,,cakes4    ,take           
half-a-pound of sifted sugar1 the yolks 
and whites of seven eggs  beaten        

separately1 the juice of one lemon1 and 
a half-pound of almonds  beaten fine    
with rose water4 ,beat the whites and   
yolks separately1  then mix them with   
the other ingredients1 except the flour4
 ,beat them  together half-an-hour1 then
 shake in the flour1 and put the cakes  
in  the oven4      ,,dessert ,,biscuits4
    ,rub one pound of butter1 one pound 
of sugar1 and five eggs to a cream2  add
 one tea-cupful of milk1 a few drops of 
essence of lemon2 knead to a  stiff     
dough2 cut in rings1 and leaves1 and    
heart2 when done1 ornament  with icing  
sugar in the usual way4      ,,loaf     
,,cake4    ,take the size of a walnut of
 ,german yeast dissolved in a pint of   
warm milk1 and a pinch of salt2 stir as 
much flour in as will make a  thick     
sponge4 ,set it to raise till it gets   
light and throws up little  bubbles2    
then take two pounds of flour and make a
 hole in the centre1  and pour in the   
sponge4 ,add three-quarters of a pound  
of butter1  half-a-pound of soft sugar1 

four eggs1 two ounces of lemon-peel1    
three-quarters of a pound of currants1  
three-quarters of a pound of  raisins1  
and knead this all together1 and set to 
raise for another  hour2 then1 when     
light1 bake for one hour in a moderate  
oven4      ,,dough ,,nuts4    ,take     
three ounces of butter1 three ounces of 
soft sugar1 rubbed to a  cream1 one egg1
 a drop of vanilla1 and one cup of milk1
 a pound and a  half of flour with three
 tea-spoonfuls of baking-powder4 ,knead 
into a  stiff dough1 cut with a round   
cutter1 cut a hole in the centre with a 
smaller cutter1 and fry in hot lard4    
,,french ,,waffles4    ,make a batter of
 nine table-spoonfuls of flour1 in one  
pint of milk1  rubbed smoothly with the 
back of a wooden spoon2 switch up three 
eggs1  and pour into the batter two     
ounces of melted butter1 quarter of a   
pound of sugar1 one tea-spoonful of     
baking-powder2 grease waffle irons1  and
 bake over a clear fire2 sift over with 
white sugar1 and serve hot4      ,,ices 

,,for ,,cakes4    ,take half-a-pound of 
icing sugar to two whites of eggs2      
switch the  whites to a stiff froth1    
stiff enough to lift on a knife2 then   
add the  sugar1 and beat well up with   
the knife4 ,then pass through an        
icing-bag1  on whatever is to be iced2  
ornament any fancy shape that is        
desired4          ,,the ,,different     
,,kinds ,,of ,,paste4      ,,paste ,,no4
 #a4--,,puff ,,paste4    ,wet four      
ounces of flour with cold water to a    
dough1 as stiff as for a  breakfast     
roll2 roll out and lay four ounces of   
fresh butter in pieces  on the paste2   
fold over and roll out four times1 and  
set away to raise  in a cold place for  
three hours4 ,give the paste three turns
 more1 and  it is ready for use4 ,care  
must be taken not to dust too much flour
 on2  rolling it at a cold slab or      
slate1 with hands washed in cold water  
and  salt1 is an improvement to this    
paste4 ,a very hot oven is needed to    
cook it4 ,do not allow the oven door to 

be opened1 to let the draught  in1 as   
this is bad for it4      ,,paste ,,no4  
#b4--,,short ,,crust4    ,take          
half-a-pound of butter1 one pound of    
flour1 one egg1 and a glass  of milk1   
and two ounces of sugar2 rub the butter 
and flour to crumbs1  then add the egg  
and a glass of milk2 knead to a stiff   
dough1 and bake  in a moderate oven2    
time1 half-an-hour4      ,,paste ,,no4  
#c4--,,plain ,,american ,,crust4        
,take one pound of flour1 two           
tea-spoonfuls of baking-powder1 six     
ounces  of butter1 rubbed to crumbs by  
rubbing it the one way2 a pinch of salt 
if for a meat dish1 and for a sweet dish
 a spoonful of sugar4 ,make a  hole in  
the centre1 and draw the flour all in1  
wet with cold water to  the stiffness of
 soda scones2 bake in a moderate oven4  
,,paste ,,no4 #d4--;,,hard ,,paste ,,for
 ,,raised ,,pies4    ,put one pound of  
flour on to a slab1 rub in three ounces 
of clarified  fat1 and a pinch of salt2 
wet with hot water1 not very soft1 and  

knead  for half-an-hour to get it stiff4
 ,this paste will do for raised pies or 
mutton pies4      ,,paste ,,no4         
#e4--,,suet ,,crust4    ,mince fine     
eight ounces of suet1 and mix it into   
one pound of flour  and a pinch of salt4
 ,this paste must not be worked much1   
and is used  for steamed or boiled      
crust4 ,boiled crust requires to boil   
from twenty  minutes to two hours1      
depending on what size is boiling4 ,this
 crust  could be baked as well as       
steamed4      ,a ,,hint ,,on ,,the      
,,heat ,,of ,,the ,,oven4    ,for baking
 paste1 hold your hand in the oven a    
quarter of a minute2  if the hand cannot
 be held any longer1 it is hot enough2  
if the hand  cannot be held so long1 it 
will be too hot4 ,place some white paper
 over  whatever is baking1 and this will
 keep it from burning4                  
,,edinburgh    ,,printed ,,by ,,lorimer 
,,and ,,gillies1    #ca ,,st4 ,,andrew  
,,square4          ,,transcriber',s     
,,notes3        ,italicized text is     

surrounded by underscores3 italics4     
,obvious typographical errors have been 
corrected4      ,inconsistencies in     
hyphenation have been standardized4     
,archaic or variant spelling has been   
retained4