,,new ,,system ,,of ,,domestic ,,cookery1 ,,formed ,,upon ,,principles ,,of ,,economy1 ,,and ,,adapted ,,to ,,the ,,use ,,of ,,private ,,families4 ,,by ,a ,,lady4 ,,boston3 ,published by ,,william ,,andrews1 ,no4 #a1 ,cornhill4 ,sold by ,cushing ,appleton1 ,salem2 ,thomas ,whipple1 ,newburyport2 ,charles ,peirce1 ,portsmouth2 ,daniel ,johnson1 ,portland2 ,william ,wilkinson1 ,providence2 ,increase ,cooke ,co4 ,newhaven2 ,peter ,a4 ,mesier and ,brisban ,brannan1 ,newyork2 ,samuel ,f4 ,bradford and ,john ,conrad ,co4 ,philadelphia1 ,e4 ,morford1 ,charleston1 ,s4 ,c4 #ahjg4 ,s4 ,etheridge1 ,printer1 ,charleston4 ,,advertisement4 ,as the directions which follow were intended for the conduct of the families of the authoress's own daughters1 and for the arrangement of their table1 so as to unite a good figure with proper economy1 she has avoided all excessive luxury1 such as essence of ham1 and that wasteful expenditure of large quantities of meat for gravy1 which so greatly contributes to keep up the price1 and is no less injurious to those who eat1 than to those whose penury bids them abstain4 ,many receipts are given for things which1 being in daily use1 the mode of preparing them may be supposed too well known to require a place in a cookery book2 yet how rarely do we meet with fine melted butter1 good toast and water1 or well made coffee6 ,she makes no apology for minuteness in some articles1 or for leaving others unnamed1 because she writes not for professed cooks4 ,this little work would have been a treasure to herself1 when she first set out in life1 and she therefore hopes it may be useful to others4 ,in that idea it is given to the public1 and as she will receive from it no emolument1 so she trusts it will escape without censure4 ,,table ,,of ,,contents4 ,,page4 ,miscellaneous observations for the use of the ,mistress of a ,family1 #a ,different methods of cooking the several kinds of ,fish1 #a to #ag ,observations on dressing ,fish1 #ag to #bj ,on dressing ,meats1 #bj to #gf ,on dressing ,poultry1 #gf to #hg ,on making ,pies1 #hg to #ic ,on making ,soups1 #ic to #aja ,on making ,gravies and ,sauces1 #ajb to #aaa ,on making ,vinegars and ,pickles1 #aab to #abd ,on making ,stews1 #abd to #abg ,on making ,salads and boiling ,vegetables1 #abh to #aca ,small ,dishes for ,supper1 #aca ,forcemeat for ,patties1 ,balls1 or stuffing1 #acb ,pastry1 #acc to #ada ,puddings1 #adb to #aei ,sweet ,dishes1 #aei to #ahf ,fruits1 #ahf to #baj ,ices1 #baj to #bab ,cakes1 #bab to #bbi ,french ,bread1 #bbi ,to make and preserve ,yeast1 ibid4 ,to pot and roast ,cheese1 #bcj ,to poach ,eggs1 #bca ,on managing a ,dairy1 #bca to #bce ,home ,brewery1 #bcf to #bdg ,cookery for the ,sick1 #bdg to #bfd ,cookery for the ,poor1 #bfd to #bfh ,useful ,directions to give to ,servants1 #bfi to #bgf ,miscellaneous ,observations ,,for ,,the ,,use ,,of ,,the ,,mistress ,,of ,a ,,family2 ,,by ,,which ,,much ,,money ,,will ,,be ,,saved1 ,,and ,,the ,,general ,,appearance ,,greatly ,,improved4 ,the mistress of a family should always remember that the welfare and good management of the house depend on the eye of the superior2 and consequently that nothing is too trifling for her notice1 whereby waste may be avoided2 and this attention is of more importance1 now that the price of every necessary of life is increased to an enormous degree4 ,if a lady has never been accustomed1 while single1 to think of family management1 let her not upon that account fear that she cannot attain it2 she may consult others who are more experienced1 and acquaint herself with the necessary quantities of the several articles of family expenditure in proportion to the number it consists of4 ,a minute account of the annual income1 and the times of payment1 should be taken in writing2 likewise an estimate of the supposed amount of each article of expense2 and those who are early accustomed to calculations on domestic articles1 will acquire so accurate a knowledge of what their establishment requires1 as will give them the happy medium between prodigality and parsimony1 without acquiring the character of meanness4 ,ready money should be paid for all such things as come not into weekly bills2 and the best places for purchasing be attended to4 ,in some articles a discount of five per cent4 is allowed in ,london1 and other large cities2 and those who thus pay are usually best served4 ,under the idea of buying cheap1 many people go to new shops2 but it is safest to deal with people of established credit1 who do not dispose of bad goods by underselling4 ,to make people wait for their money injures them greatly1 besides that a higher price must be charged3 perhaps the irregularity of payment may have much evil influence on the price of various articles1 and contribute to the destruction of many families1 in gradation downwards4 ,it is very necessary for a woman to be informed of the prices and goodness of all articles in common use1 and of the best times1 as well as places1 for purchasing them4 ,she should also be acquainted with the comparative prices of provisions1 in order that she may be able to substitute those that are most reasonable1 when they will answer as well1 for others of the same kind1 but which are more costly4 ,a false notion of economy leads many to purchase as bargains what is not wanted1 and sometimes never is used4 ,were this error avoided1 more money would remain for other purposes4 ,some things are better for keeping1 and1 being in constant consumption1 should be laid in accordingly2 such as paper1 soap1 and candles4 ,of these more hereafter4 ,a proper quantity of household articles should be always ready1 and more bought in before the others be consumed1 to prevent inconvenience1 especially in the country4 ,a bill of parcels and receipts should be required1 even if the money be paid at the time of purchase2 and1 to avoid mistakes1 let the goods be compared with these when brought home4 ,though it is very disagreeable to suspect any one's honesty1 and perhaps mistakes have been unintentional1 yet it is prudent to weigh meat1 sugars1 c4 when brought in1 and compare with the charge4 ,the butcher should be ordered to send the weight with the meat1 and the cook to file these checks1 to be examined when the weekly bill shall be delivered4 ,a ticket should be given by the cook for each loaf1 which will on return give the number to be paid for4 ,thus regularly conducted1 the exact state of money affairs will be known with ease2 for it is delay of payment that occasions confusion4 ,accounts should be regularly kept1 and not the smallest articles omitted to be entered2 and if balanced every week and month1 the income and outgoings will be ascertained with facility1 and their proportions to other be duly observed4 ,some people approve of keeping in separate purses the money for different purposes1 as domestic articles1 clothes1 pocket1 education of children1 c4 ,whichever way accounts be kept1 some certain method should be adopted and strictly adhered to4 ,many families have owed their prosperity full as much to the conduct and propriety of female management1 as to the knowledge and activity of the father4 ,those who are served with brewer's beer1 or any other thing not paid for on delivery1 should have a book for entering the date2 which will not only prevent overcharges1 but at one view give the annual consumption4 ,it is much to be feared1 that for the waste of many of the good things that ,god has given for our use1 not abuse1 the mistress and servants of great houses will hereafter be called to a strict account4 ,some part of every person's fortune should be devoted to charity2 by which 8a pious woman will build up her house before ,god1 while she that is foolish 7i4 e4 lends nothing to the ,lord7 pulls it down with her hands40 ,no one can complain of the want of gifts to the poor in this land2 but there is a mode of relief which would add greatly to their comfort1 and which being prepared from superfluity1 and such materials as are often thrown away1 the expense would not be felt4 ,in the latter part of this work some hints for preparing the above are given4 ,by good hours1 especially early breakfast1 a family is more regular1 and much time is saved4 ,if orders be given soon in the morning1 there will be more time to execute them2 and servants1 by doing their work with ease1 will be more equal to it1 and fewer will be necessary4 ,it is worthy of notice1 that the general expense will be reduced1 if every thing be kept in its proper place1 applied to its proper use1 and mended1 when the nature of an accident will allow1 as soon as broken4 ,an inventory of furniture1 linen1 and china1 should be kept1 and the things examined by it twice a year1 or oftener1 if there be a change of servants2 into each of whose care the articles used by him or her1 should be intrusted1 with a list1 as is done with plate4 ,tickets of parchment with the family name1 numbered1 and specifying what bed it belongs to1 should be sewed on each feather bed1 bolster1 pillows1 and blankets4 ,many well meaning servants are ignorant of the best means of managing1 and thereby waste as much as would maintain a small family1 besides causing the mistress of the house much chagrin by their irregularity2 and many families1 from a want of method1 have the appearance of chance rather than of regular system4 ,to avoid which the following hints may be useful4 ,all things likely to be wanted should be in readiness2 sugars of different qualities should be kept broken1 currants washed1 picked and dry in a jar2 spice pounded1 c4 ,where regular noonings or suppers are used 7and in every house some preparation is necessary for accidental visitors71 care should be taken to have such things in readiness as may be proper for either2 a list of several will be subjoined1 a change of which will be agreeable1 and if properly managed will be attended with no great expense4 ,every article should be kept in that place best suited to it1 as much waste may thereby be avoided1 viz4 ,vegetables will keep best on a stone floor if the air be excluded2 meat in a cold dry place2 sugar and sweetmeats require a dry place2 so does salt2 candles cold1 but not damp2 dried meats1 hams1 c4 the same2 all sorts of seeds for puddings1 saloop1 rice1 c4 should be close covered to preserve from insects4 ,flour should be kept in a cool perfectly dry room1 and the bag being tied should be changed upside down and back every week1 and well shaken4 ,soap should be cut with a wire or twine1 in pieces that form a long square1 when first brought in1 and kept out of the air two or three weeks2 for if it dry quick1 it will crack1 and when wet break4 ,put it on a shelf1 leaving a space between1 and let it grow hard gradually4 ,thus1 it will save a full third in the consumption4 ,,cheese should be washed and wiped if you wish to preserve it sound1 and the shelves be washed2 changing the place every three or four weeks2 but if it be wanted to ripen1 a damp cellar will bring it forward4 ,bread is now so heavy an article of expense that all waste should be guarded against1 and having it cut in the room will tend much to prevent it2 since the scarcity in #agie and #ahjj1 that custom has been much adopted4 ,it should not be cut until a day old2 earthen pans and covers keep it best4 ,rolls1 muffins1 or any sort of bread1 may be made to taste new when two or three days old1 by dipping it uncut in water1 and baking afresh or toasting4 ,eggs may be bought cheapest when the hens first begin to lay in the spring1 before they sit2 in ,lent and at ,easter they become dear4 ,they may be preserved fresh by dipping them in boiling water1 and instantly taking them out1 or by oiling the shell2 either of which ways is to prevent the air passing through it4 ,they should be kept on shelves with small holes to receive one in each1 and be turned every other day4 ,carrots1 parsnips1 and beet roots1 should be kept in sand for winter use1 and neither they nor potatoes be cleared from the earth4 ,store onions preserve best hung up in a dry cold room4 ,straw to lay apples on should be quite dry1 to prevent a musty taste4 ,large pears should be tied up by the stalk4 ,tarragon gives the flavour of ,french cookery1 and in high gravies is a great improvement2 but should be added only a short time before serving4 ,basil1 savory1 and knotted marjoram1 or ,london thyme1 to be used when herbs are ordered2 but with discretion1 as they are very pungent4 ,celery seeds give the flavour of the plant to soups4 ,parsley should be cut close to the stalks1 and dried on tins in a very cool oven3 it preserves its flavour and colour1 and is very useful in winter4 ,artichoke bottoms which have been slowly dried1 should be kept in paper bags2 and truffles1 morels1 lemonpeel1 c4 in a dry place ticketed4 ,in towns1 poultry being usually sold ready picked1 the feathers1 which may occasionally come in in small quantities1 are neglected3 but orders should be given to put them into a tub free from damp1 and as they dry to change them into paper bags1 a few in each2 they should hang in a dry kitchen to season2 fresh ones must not be added to those in part dried1 or they will occasion a musty smell1 but they should go through the same process4 ,in a few months they will be fit to add to beds1 or to make pillows1 without the usual mode of drying them in a cool oven1 which may be pursued if they are wanted before five or six months4 ,the best means to preserve blankets from moths is to fold and lay them under the featherbeds that are in use1 and they should be shaken occasionally4 ,when soiled1 they should be washed1 not scoured4 ,candles made in cool weather are best2 and when their price1 and that of soap1 which rise and fall together1 is likely to be higher1 it will be prudent to lay in the stock of both4 ,this information the chandler can always give2 they are better for keeping eight or ten months1 and will not injure for two years1 if properly placed in the cool2 and there are few articles that better deserve care in buying1 and allowing a due quantity of1 according to the size of the family4 ,the price of starch depends upon that of flour2 the best will keep good in a dry warm room for some years2 therefore when bread is cheap1 it may be bought to advantage1 and covered close4 ,pickles and sweetmeats should be preserved from air2 where the former are much used1 small jars of each should be taken from the stock jar1 to prevent frequent opening4 ,some of the lemons and oranges used for juice should be pared1 first to preserve the peel dry2 some should be halved1 and when squeezed1 the pulp cut out1 and the outsides dried for grating4 ,if for boiling in any liquid1 the first way is best4 ,when these fruits are cheap1 a proper quantity should be bought1 and prepared as hereafter directed1 especially by those who live in the country1 where they cannot always be had2 and they are perpetually wanted in cookery4 ,when whites of eggs are used for jelly1 or other purposes1 contrive to have pudding1 custard1 c4 to employ the yelks also4 ,should you not want them for several hours1 beat them up with a little water1 and put them in a cool place1 or they will be hardened and useless4 ,it was a mistake of old1 to think that the whites made cakes and puddings heavy2 on the contrary1 if beaten long and separately1 they contribute greatly to give lightness1 are an advantage to paste1 and make a pretty dish beaten with fruit1 to set in cream1 c4 ,if copper utensils be used in the kitchen1 the cook should be charged to be very careful not to let the tin be rubbed off2 and to have them fresh done when the least defect appears1 and never to put by any soup1 gravy1 c4 in them1 or any metal utensil2 stone and earthen vessels should be provided for those purposes1 as likewise plenty of common dishes1 that the table set may not be used to put by cold meat4 ,vegetables soon sour1 and corrode metals and glazed red ware1 by which a strong poison is produced4 ,vinegar by its acidity does the same1 the glazing being of lead or arsenic4 ,in hot weather1 when it is difficult to preserve milk from becoming sour1 and spoiling the cream1 it may be kept perfectly sweet by scalding the new milk very gently1 without boiling1 and setting it by in the earthen dish or pan that it is done in4 ,this method is pursued in ,devonshire1 and the milk is not skimmed under twenty four hours1 and would equally answer in small quantities for coffee1 tea1 c4 ,cream already skimmed may be kept twenty four hours if scalded without sugar1 and by adding to it as much powdered lump sugar as shall make it pretty sweet will be good two days1 keeping it in a cool place4 ,syrup of cream may be preserved as above in the proportion of a pound and quarter of sugar to a pint of perfectly fresh cream1 keep it in a cool place two or three hours2 then put it in one or two ounce phials1 and cork it close4 ,it will keep good thus for several weeks1 and will be found very useful on voyages4 ,to cool liquors in hot weather1 dip a cloth in cold water1 and wrap it round the bottle two or three times1 then place it in the sun2 renew the process once or twice4 ,the best way of scalding fruits1 or boiling vinegar1 is in a stone jar on a hot iron hearth1 or by putting the vessel into a saucepan of water1 called a waterbath4 ,the beautiful green given to pickles1 formerly was made by the use of bell mettle1 brass1 or copper1 and consequently very injurious to the stomach4 ,if chocolate1 coffee1 jelly1 gruel1 bark1 c4 be suffered to boil over1 the strength is lost4 ,marbles boiled in custard1 or any thing likely to burn1 will1 by shaking them in the saucepan1 prevent it4 ,gravies or soups1 put by1 should be daily changed into fresh scalded pans4 ,when there is fear of gravy meat being spoiled before it be wanted1 season it well1 and lightly fry it1 which will preserve it two days longer2 but the gravy is best when the juices are fresh4 ,a receipt for gravy that will keep a week is given under the article of ,,sauces4 ,the cook should be encouraged to be careful of coals and cinders3 for the latter there is a new contrivance to sift1 without dispersing the dust of the ashes1 by means of a covered tin bucket4 ,small coal wetted makes the strongest fire for the back1 but must remain untouched until it cake4 ,cinders1 lightly wet1 give a great degree of heat1 and are better than coal for furnaces1 ironing stoves1 and ovens4 ,the cook should be charged to take care of jelly bags1 tapes for the collared things1 c4 which1 if not perfectly scalded1 and kept dry1 give an unpleasant flavour when next used4 ,cold water thrown on cast iron1 when hot1 will cause it to crack4 ,hard water spoils the colour of vegetables2 a pinch of pearlash1 or salt of wormwood1 will prevent that effect4 ,when sirloins of beef1 loins of veal or mutton1 come in1 part of the suet may be cut off for puddings1 or to clarify2 dripping will baste every thing as well as butter1 fowls and game excepted2 and for kitchen pies1 nothing else should be used4 ,the fat off a neck or loin of mutton makes a far lighter pudding than suet4 ,meat and vegetables that the frost has touched should be soaked in cold water two or three hours before they are used1 or more if much iced4 ,when put into hot water or to the fire until thawed1 no heat will dress them properly4 ,meat should be well examined1 when it comes in warm weather2 and if flies have touched it1 the part must be cut off1 and then well washed4 ,in the height of summer1 it is a very safe way to let meat that is to be salted lie an hour in the coldest water1 rubbing it well there in any part likely to have been flyblown2 then wipe it perfectly dry1 and have ready salt1 and rub it thoroughly into every part1 leaving a handful over it besides4 ,turn it every day1 and rub the pickle in1 which will make it ready for the table in three or four days2 if it is desired to be very much corned1 wrap it in a well floured cloth1 having rubbed it previously with salt4 ,the latter method will corn fresh beef fit for table the day it comes in2 but it must be put into the pot when the water boils4 ,if the weather permits1 meat eats much better for hanging two or three days before it be salted4 ,the water in which meat has boiled makes an excellent soup for the poor1 when vegetables1 oatmeal or pease1 are added1 and should not be cleared from the fat4 ,roast beef bones1 or shank bones of ham1 make fine pease soup1 and should be boiled with the pease the day before eaten1 that the fat may be removed4 ,the mistress of the house will find many great advantages in visiting her larder daily1 before she orders her bill of fare3 she will see what things require dressing1 and thereby guard against their being spoiled4 ,many articles may be re-dressed in a different form from that in which they were first served1 and improve the appearance of the table without increasing expense4 ,many dishes require to be made of dressed meat or fowls4 ,directions for several are hereafter given4 ,in every sort of provisions1 the best of the kind goes farthest2 cutting out most advantageously1 and affording most nourishment4 ,round of beef1 fillet of veal1 and leg of mutton1 bear a higher price2 but having more solid meat1 deserve the preference4 ,it is worth notice1 however1 that those joints which are inferior may be dressed as palatably1 and being cheaper1 ought to be bought in turn2 and1 when weighed with the prime pieces1 the price of the latter is reduced4 ,in loins of meat1 the long pipe which runs by the bone should be taken out1 being apt to taint2 as likewise the kernels of beef4 ,rumps and aitchbones of beef are often bruised by the blows the drovers give1 and that part always taints3 avoid purchasing such4 ,the shank bones of mutton should be saved1 and1 after soaking and brushing1 may be added to give richness to gravies or soups2 and they are particularly nourishing for the sick4 ,the feet of pork make various good dishes1 and should be cut off before the legs be cured4 ,observe the same of the ears4 ,calves' tongues1 salted1 make a more useful dish than when dressed with the brains1 which may be served without4 ,some people like neats' tongues cured with the root1 in which case they look much larger2 but should the contrary be approved1 the root must be cut off close to the gullet1 next to the tongue1 but without taking away the fat under the tongue4 ,the root must be soaked in salt and water1 and extremely well cleaned before it be dressed as hereafter directed3 and the tongue laid in salt for a day and night before pickled4 ,great attention is requisite in salting meat2 and in the country1 where great quantities are cured1 it is of still more importance4 ,beef and pork should be well sprinkled1 and a few hours after hung to drain1 before it be rubbed with the preserving salts2 which mode1 by cleansing the meat from the blood1 tends to keep it from tasting strong4 ,it should be turned daily1 and if wanted soon1 rubbed4 ,a salting tub1 or lead1 may be used1 and a cover should fit close4 ,those who use a good deal of salt meat will find it answer well to boil up the pickle1 skim1 and1 when cold1 pour it over meat that has been sprinkled and drained4 ,salt is so greatly increased in price1 from the heavy duties1 as to require additional care1 and the brine ought not to be thrown away1 as is the practice of some1 after once using4 ,in some families great loss is sustained by the spoiling of meat4 ,the best mode to keep that which is to be eaten unsalted is1 as before directed1 to examine it well2 wipe it daily1 and pound some charcoal1 and throw over it4 ,if meat is brought from a distance in warm weather1 the butcher should be charged to cover it close1 and bring it early in the morning2 but even then1 if it be kept on the road1 while he serves the customers who are nearest to him1 it will probably be flyblown4 ,this is most frequent in the country4 ,mutton will keep long by washing with vinegar1 and peppering the broad end of the leg2 if any damp appears1 wipe it immediately4 ,if rubbed with salt lightly1 it will not eat the worse4 ,boiled in seawater1 is by some much admired4 ,game is often brought in when not likely to keep a day1 in the cook's apprehension2 yet may be preserved two or three days1 if wanted1 by the following method3 ,if birds1 7woodcocks and snipes excepted1 which must not be drawn7 draw them1 pick1 and take out the crop2 wash them in two or three waters1 and rub them with a little salt4 ,have ready a large saucepan of boiling water1 and plunge them in one by one2 boil each five minutes1 moving it1 that the water may go through them4 ,when all are finished1 hang them by the heads in a cold place2 when drained1 pepper the inside and necks4 ,when to be roasted1 wash to take off the pepper4 ,the most delicate birds1 even grouse1 may be kept this way1 if not putrid4 ,birds that live by suction1 c4 bear being high2 it is probable that the heat might cause them to taint more1 as a free passage for the scalding water could not be obtained4 ,hares ought not to be paunched in the field1 as they keep longer1 and eat much better without4 ,but that is seldom in the cook's power to guard against4 ,she should take out the liver and heart1 and parboil the former to keep for stuffing1 wipe the inside every day1 quite dry1 put a bunch of parsley1 or some pepper1 or both2 thus it will keep long1 especially if the seasoning be rubbed early on the inside to prevent any mustiness of taste1 which often is communicated to the stuffing by this omission1 and want of extreme nicety in washing it in water and vinegar before it be dressed1 while the outside has been preserved fresh by the skin4 ,if old1 a hare should be kept as long as possible1 except for soup1 or jugging2 and after soaking1 in vinegar1 be well larded4 ,freshwater fish has often a muddy taste2 to take off which1 soak it in strong salt and water1 or1 if of a size to bear it1 give it a scald in the same1 after extremely good cleaning and washing4 ,the latter for carp or eels4 ,turbot will hang three or four days1 if lightly rubbed with salt1 and be in quite as great perfection as the first day4 ,fish may sometimes be bought reasonably by taking more than can be dressed at once2 when recourse may be had to pickling1 potting1 or frying1 to keep for stewing a succeeding day4 ,when thunder or hot weather causes beer to turn sour1 half1 or a whole teaspoonful of salt of wormwood should be put into a jug1 and let the beer be drawn in it as small a time as possible before it be drank4 ,if the subject of servants be thought ill timed in a book upon family arrangement1 it must be by those who do not recollect that the regularity and good management of the heads will be insufficient1 if not seconded by those who are to execute orders4 ,it behoves every person to be extremely careful who they take into their employ2 to be very minute in investigating the character they receive2 and equally cautious to be scrupulously just in giving one to others4 ,were this attended to1 many bad people would be incapacitated from doing mischief1 by abusing the trust reposed in them4 ,and it may be fairly asserted1 that the robbery1 or waste 7which is but a milder epithet7 of an unfaithful servant1 will be laid to the charge of the master or mistress1 who1 knowing such faults in him1 or even having only well grounded suspicions1 is led by entreaty or false pity1 to slide him into another place4 ,to refuse countenance to the evil1 is to encourage the good servant2 such as are honest1 frugal1 and attentive to their duties1 should be liberally rewarded3 and such discrimination would encourage merit1 and inspire servants with a zeal to acquit themselves with fidelity4 ,on the other side it may be proper to observe1 that a retributive justice usually marks persons in that station sooner or later even in this world4 ,those who are extravagant and idle in their servitude1 are ill prepared for the industry and sobriety on which their own future welfare much depends2 their faults1 and the attendant punishment1 come home when they have families of their own1 and sometimes much sooner4 ,they will see their wickedness or folly in the conduct of their offspring1 whom they must not expect to be better than the examples that are set them4 ,it was the observation of a sensible woman1 that she could always read the fate of her servants when they married from her2 those who had been faithful and industrious in her service1 continued their good habits in their own families1 and became respectable members of the community2 those who had been unfaithful servants1 never were successful1 and not unfrequently were reduced to the parish4 ,the manner of carving is not only a very essential knowledge in point of doing the honours of the table with grace1 but makes a great difference in the family consumption2 and1 though in large companies1 a lady is so much assisted as to make the art of less consequence1 yet she should not fail to acquaint herself with an attainment of which she must daily feel the want4 ,some people haggle meat so as not to be able to help six times from a large tongue1 or a piece of beef4 ,it is to be observed that a thin sharp carving knife1 and with a very little strength to the management of it1 will cut deep thin slices1 cause the joint to look neatly1 and leave sufficient for a second helping1 instead of that disgusting appearance which is sometimes observable4 ,habit alone can make people carve1 or do the honours of a table well2 for those who have not had practice1 there are very good directions in a little book of ,trusler's4 ,in the following1 and indeed all other receipts1 though the quantities may be as accurately set down as possible1 yet much must be left to the discretion of the person who uses them4 ,the different taste of people requires more or less of the flavour of spices1 garlic1 butter1 c4 which can never be directed by general rules2 and if the cook has not a good taste1 and attention to that of her employers1 not all the ingredients with which nature or art can furnish her1 will give an exquisite relish to her dishes4 ,the proper articles should be at hand1 and she must proportion them until the true zest be obtained4 ,,domestic ,,cookery4 ,,fish4 ,to boil ,turbot4 ,the turbot kettle must be of a proper size1 and in the nicest order4 ,set the fish in cold water to cover it completely3 throw a handful of salt and one glass of vinegar into it2 let it gradually boil2 be very careful that there fall no blacks1 but skim it well1 and preserve the beauty of the colour4 ,serve it garnished with a complete fringe of curled parsley1 lemon1 and horseradish4 ,the sauce must be the finest lobster1 and anchovy butter1 and plain butter1 served plentifully in separate tureens4 ,to stew ,lamprey1 as at ,worcester4 ,after cleaning the fish carefully1 remove the cartilage which runs down the back1 and season with a small quantity of cloves1 mace1 nutmeg1 pepper1 and pimento4 ,put it in a small stewpot1 with very strong beef gravy1 with port and equal quantity of ,madeira or sherry wine4 ,it must be covered2 stew till tender2 then take out the lamprey and keep it hot1 while you boil up the liquor with two or three anchovies chopped1 and some flour and butter3 strain the gravy through a sieve1 and add lemon juice and some made mustard4 ,serve with sippets of bread and horseradish4 ,eels1 soals1 and carp1 done the same way1 are excellent4 ,when there is spawn1 it must be fried and put round4 ,note4 ,cyder instead of white wine will do in common4 ,eel ,pye4 ,cut the eels in lengths of two or three inches3 season with pepper and salt1 and place in the dish1 with some bits of butter and a little water1 and cover it with paste4 ,spitchcock ,eels4 ,take a large one1 leave the skin on1 cut it in pieces of four inches long1 open it on the belly side1 and clean it nicely3 wipe it dry1 and then wet it with a beaten egg1 and strew it over on both sides with chopped parsley1 pepper1 salt1 a very little sage1 and a bit of mace pounded fine1 and mixed with the seasoning4 ,rub the gridiron with a bit of suet1 and broil the fish of a fine colour4 ,serve with anchovy and butter for sauce4 ,fried ,eels4 ,if small1 they should be curled round and fried1 being first dipped in egg and crumbs of bread4 ,boiled ,eels4 ,the small ones are preferable4 ,do them in a small quantity of water1 with a good deal of parsley1 which should be served up with them and the liquor4 ,serve chopped parsley and butter for sauce4 ,eel ,broth1 ,very nourishing for the sick4 ,as above2 but to be stewed two hours1 and an onion and peppercorns added3 salt to taste4 ,collared ,eels4 ,bone a large eel1 but do not skin it3 mix pepper1 salt1 mace1 pimento1 and a clove or two1 in the finest powder1 and rub over the whole inside3 roll it tight1 and bind it with a coarse tape4 ,boil it in salt and water till enough2 then add vinegar1 and when cold1 keep the collar in pickle4 ,serve it whole1 or in slices1 garnished with parsley4 ,chopped sage1 parsley1 and a little thyme1 knotted marjorum1 and savory1 mixed with the spices1 greatly improve the taste4 ,perch and ,tench4 ,put them in cold water1 boil them carefully1 and serve with melted butter and soy4 ,mackerel4 ,boiled1 and served with butter and fennel4 ,broiled1 being split and sprinkled with herbs1 pepper and salt2 or stuffed with the same1 crumbs and chopped fennel4 ,collared1 as eel above4 ,potted4 ,clean1 season1 and bake them in a pan1 with spice1 bayleaves1 and some butter3 when cold1 lay them in a potting pot1 and cover with butter4 ,pickled4 ,boil them2 then boil some of the liquor1 a few peppers1 bayleaves1 and some vinegar3 when cold1 pour it over them4 ,to pickle ,mackerel1 called ,caveach4 ,clean and divide1 then cut each side in three2 or1 leaving them undivided1 cut each fish in five or six pieces4 ,to six large mackerel1 take near an ounce of pepper1 two nutmegs1 a little mace1 four cloves1 and a handful of salt1 all in finest powder2 mix1 and1 making holes in each bit of fish1 thrust the seasoning into them2 rub each piece with some of it2 then fry them brown in oil2 let them stand till cold1 then put them into a stone jar1 and cover with vinegar3 if to keep long1 pour oil on the top4 ,this done1 they may be preserved for months4 ,to bake ,pike4 ,scale it1 and open as near the throat as you can2 then stuff it with the following3 grated bread1 herbs1 anchovies1 oysters1 suet1 salt1 pepper1 mace1 half a pint of cream1 four yelks of eggs2 mix all1 over the fire1 till it thickens1 then put it into the fish1 sew it up4 ,butter should be put over in little bits3 bake it4 ,serve sauce of gravy1 butter1 and anchovy4 ,note4 ,if1 in helping a pike1 the back and belly be slit up1 and each slice be gently drawn downwards1 there will be fewer bones given4 ,salmon to boil4 ,clean it carefully1 boil it gently1 and take it out of the water as soon as done2 and let the water be warm if the fish be split4 ,shrimp or anchovy sauce4 ,salmon to pickle4 ,boil as above1 take the fish out and boil the liquor with bayleaves1 peppercorns and salt2 add vinegar when cold1 and pour over the fish4 ,salmon to broil4 ,cut slices about an inch thick2 season1 and put them into papers2 twist them1 and broil gently4 ,serve in the papers4 ,anchovy sauce4 ,salmon to pot4 ,take a large piece1 scale and wipe1 but do not wash it2 salt it very well3 let it lie till the salt be melted and drained from it1 then season with beaten mace1 cloves1 and whole peppers4 ,lay in a few bayleaves1 put it close in a pan1 and cover it over with butter1 and bake it4 ,when well done1 drain it from the gravy1 put it in the pots to keep2 and when cold1 cover with clarified butter4 ,thus you may do any firm fish4 ,salmon to dry4 ,cut the fish down1 take out the inside and roe4 ,rub the whole with common salt1 after scaling it2 let it hang to drain twenty four hours4 ,pound three or four ounces of saltpetre1 according to the size of the fish1 two ounces of bay salt1 and two ounces of coarse sugar3 rub these1 when mixed well1 into the ,salmon1 and lay it on a large dish or tray two days1 then rub it well with common salt1 and in twenty four hours more it will be fit to dry3 but you must dry it well after draining4 ,either hang in a wood chimney1 or in a dry place1 keeping it open with two small sticks4 ,lobsters to pot4 ,boil them half1 pick out the meat1 cut into small bits3 season with mace1 white pepper1 nutmeg1 and salt3 press close into a pot and cover with butter3 bake half an hour3 put the spawn in4 ,when cold1 take the lobster out1 and with a little of the butter put it into the pots4 ,beat the other butter in a mortar with some of the spawn2 then mix that coloured butter with as much as will be sufficient to cover the pots1 and strain it4 ,cayenne may be added1 if approved4 ,another way1 as at ,wood's ,hotel4 ,take out the meat as whole as you can2 split the tail and remove the gut2 if the inside be not watery1 add that4 ,season with mace1 nutmeg1 white pepper1 salt1 and a clove or two1 in finest powder4 ,lay a little fine butter at the bottom of a pan1 and the lobster smooth over it1 with bayleaves between3 cover it with butter and bake it gently4 ,when done1 pour the whole on the bottom of a sieve1 and with a fork lay the pieces into potting pots1 some of each sort with the seasoning about it4 ,when cold1 pour clarified butter over1 but not hot4 ,it will be good next day2 or highly seasoned1 and thick covered with butter1 will keep some time4 ,the potted lobster may be used cold1 or as a fricassee1 with a cream sauce1 when it looks very nicely1 and eats excellently1 especially if there be spawn4 ,mackerel1 herrings1 and trout1 are good potted as above4 ,stewed ,lobster1 as a very high ,relish4 ,pick the lobster1 put the berries into a dish that has a lamp1 and rub them down with a bit of butter1 two spoonfuls of any sort of gravy1 one of soy or walnut catsup1 a little salt and ,cayenne1 and a spoonful of port4 ,stew the lobster cut in bits with the gravy as above4 ,it must be dressed at table1 and eaten immediately4 ,lobster ,pie4 ,boil two lobsters1 or three small2 take out the tails1 cut them in two1 take out the gut1 cut each in four pieces and lay them in a small dish4 ,put in then the meat of the claws1 and that you have picked out of the body2 pick off the furry parts from the latter1 and take out the lady2 then take the spawn1 beat it in a mortar1 likewise all the shells4 ,set them on to stew with some water1 two or three spoonfuls of vinegar1 pepper1 salt1 and some pounded mace4 ,a large piece of butter1 rolled in flour1 must be added when the goodness of the shells is obtained4 ,give a boil or two and pour into the dish strained3 strew some crumbs over1 and put a paste over all4 ,bake slowly1 but only till the paste be done4 ,curry of ,lobsters or ,prawns4 ,when taken out of the shells1 simmer them as above4 ,buttered ,lobsters4 ,pick the meat out2 cut it and warm with a little weak brown gravy1 nutmeg1 salt1 pepper1 and butter1 with a little flour4 ,if done white1 a little white gravy and cream4 ,hot ,crab4 ,pick the meat out of a crab1 clear the shell from the head1 then put the former1 with a very small bit of nutmeg1 salt1 pepper1 a bit of butter1 crumbs of bread1 and three spoonfuls of vinegar1 into the shell again1 and set it before the fire4 ,you may brown it with a salamander4 ,dry toast should be served to eat it upon4 ,to dress ,red ,herrings4 ,choose those that are large and moist2 cut them open1 and pour some boiling small beer over them1 to soak half an hour4 ,drain them dry1 and make them just hot through before the fire2 then rub some cold butter over them and serve4 ,egg sauce1 or buttered eggs and mashed potatoes1 should be served with them4 ,baked ,herrings or ,sprats4 ,wash and drain without wiping them4 ,season with ,jamaica pepper in fine powder1 salt1 a whole clove or two3 lay them in a pan with plenty of black pepper1 an onion1 and a few bayleaves4 ,put half vinegar and half small beer1 enough to cover them4 ,put paper over the pan1 and bake in a slow oven4 ,if you like1 throw saltpetre over them the night before1 to make them look red4 ,gut1 but do not open them4 ,to smoke ,herrings4 ,clean and lay them in salt1 and a little saltpetre one night2 then hang them on a stick1 through the eyes1 on a row4 ,have ready an old cask1 on which put some sawdust1 and in the midst of it a heater red hot2 over the smoke fix the stick1 and let them remain twenty four hours4 ,fried ,herrings4 ,serve them of a light brown1 and onions sliced and fried4 ,broiled ,herrings4 ,floured first1 and done of a good colour4 ,plain butter for sauce4 ,they are very good potted like mackerel4 ,soals4 ,if boiled1 they must be served with great care to look perfectly white1 and should be much covered with parsley4 ,if fried1 dip them in egg1 and cover them with fine crumbs of bread4 ,set on a fryingpan that is just large enough1 and put into it a large quantity of fresh lard or dripping2 boil it1 and immediately slip the fish into it4 ,do them of a fine brown4 ,when enough1 take them out carefully1 and lay them upon a dish turned under side uppermost1 and placed slantingly before the fire to drain off the fat4 ,if you wish them to be particularly nice1 lay them on clean cap paper1 and let lie some minutes4 ,observe1 that fish never looks well if not fried in plenty of fat1 and that boiling hot1 before it be put into it4 ,the dripping may serve again with a little fresh4 ,take care the fat does not become black4 ,butter makes every thing black that is fried in it4 ,the soals should just fit the inside of the dish1 and a fringe of curled parsley garnish the edge completely1 which looks beautifully4 ,soals that have been fried1 eat good cold with oil1 vinegar1 salt1 and mustard4 ,note4 ,fine oil gives the finest colour1 but is expensive4 ,stewed ,soals1 and ,carp1 ,are to be done like lampreys4 ,soals1 in the ,portuguese way4 ,take one large or two lesser2 if the former1 cut the fish in two2 if they are small1 they need only be split4 ,the bones being taken out1 put the fish into a pan1 with a bit of butter and some lemonjuice3 give it a fry2 then lay the fish on a dish1 and spread a forcemeat over each piece1 and roll it round1 fastening the roll with a few small skewers4 ,lay the rolls into a small earthen pan2 beat an egg and wet them1 then strew crumbs over1 and put the remainder of the egg1 with a little meat gravy1 a spoonful of caper liquor1 an anchovy chopped fine1 and some parsley chopped1 into the bottom of the pan2 cover it close1 and bake1 until the fish be done enough1 in a slow oven4 ,then place the rolls in the dish for serving2 cover it to keep it hot until the gravy baked be skimmed3 if not enough1 a little fresh1 flavoured as above1 must be prepared and added to it4 ,the stuffing to be made as on the following page4 ,stuffing for ,soals baked4 ,pound cold beef1 mutton1 or veal1 a little1 then add some fat bacon1 that has been lightly fried1 cut small1 and some onions1 a little garlick or shalot1 some parsley1 anchovy1 pepper1 salt1 and nutmeg4 ,pound all fine with a few crumbs1 and bind it with two or three yelks of eggs4 ,the heads of the fish are to be left on one side of the split part1 and kept on the outer side of the roll2 and when served1 the heads are to be turned towards each other in the dish4 ,garnish with fried or dried parsley4 ,soal1 ,cod1 or ,turbot ,pie3 another sort of stuffing4 ,boil two pounds of eels tender2 pick all the flesh clean from the bones2 throw the latter into the liquor the eels were boiled in1 with a little mace1 salt and parsley1 and boil till very good1 and come to a quarter of a pint1 and strain it4 ,in the mean time cut the flesh of the eels fine1 likewise some lemonpeel1 parsley1 and an anchovy3 put to them pepper1 salt1 nutmeg1 and some crumbs4 ,melt four ounces of butter and mix1 then lay it in a dish at the bottom3 cut the flesh of two or three soals clean from the bones1 and fins2 lay it on the forcemeat1 and pour the eelbroth in4 ,the bones of the soals should be boiled with those of the eels4 ,you may boil them with one or two little eels1 and pour it1 well seasoned1 on the fish1 and put no forcemeat4 ,an excellent way of dressing a large ,plaice1 especially if there be a roe4 ,sprinkle it with salt1 and keep it twenty four hours1 then wash and wipe it dry3 wet it over with eggs2 cover with crumbs of bread2 make some lard or fine dripping1 and two large spoonfuls of vinegar boiling hot1 lay the fish in1 and fry it a fine colour4 ,drain it from the fat1 and serve with fried parsley round1 and anchovy sauce4 ,you may dip the fish in vinegar1 and not put it in the pan4 ,to fry ,smelts4 ,they should not be washed more than necessary to clean4 ,dry in a cloth1 then lightly flour1 but shake it off4 ,dip them in plenty of egg1 then into bread crumbs grated fine1 and plunge them into a good pan of boiling lard4 ,let them continue gently boiling1 and a few minutes will make them a bright yellow brown4 ,take care not to take off the light roughness of the crumbs1 or their beauty will be lost4 ,boiled ,carp4 ,serve in a napkin1 and with the sauce directed for it among sauces4 ,cod's head and shoulders1 ,will eat much finer1 by having a little salt rubbed down the bone1 and along the thick part1 even if to be eaten the same day4 ,tie it up1 and put on the fire in cold water which will completely cover it3 throw a handful of salt in it4 ,great care must be taken to serve it without the smallest speck of black or scum4 ,garnish with a large quantity of double parsley1 lemon1 horseradish1 and the milt1 roe1 and liver1 and smelts fried1 if approved4 ,if the latter1 be cautious that no water hang about the fish1 or the beauty of the smelts will be taken off1 as well as their flavour4 ,serve with plenty of oyster or shrimp sauce1 and anchovy1 and butter4 ,some people boil the cod whole2 but there is no fish1 that is more proper to help1 than in a large head and shoulders1 the thinner parts being overdone and tasteless before the thick be ready3 but the whole fish may be purchased1 at times1 more reasonably1 and the lower half1 if sprinkled the least1 and hung up1 will be in high perfection one or two days3 or it may be made salter1 and served with egg sauce1 potatoes1 and parsnips4 ,crimp ,cod4 ,boil1 broil1 or fry4 ,cod sounds boiled4 ,soak them in warm water till soft1 then scrape and clean2 and if to be dressed white1 boil them in milk and water1 and when tender serve them in a napkin4 ,egg sauce4 ,cod sounds ragout4 ,prepare as above1 then stew them in white gravy seasoned2 cream1 butter1 and a little bit of flour added before you serve1 gently boiling up4 ,a bit of lemonpeel1 nutmeg1 and the least pounded mace1 should give the flavour4 ,curry of ,cod1 ,should be made of sliced cod that has either been crimped1 or sprinkled a day to make it firm4 ,fry it of a fine brown1 with onions1 and stew it with a good white gravy1 a little curry powder1 a bit of butter and flour1 three or four spoonfuls of rich cream1 salt and ,cayenne4 ,fish ,pie4 ,cod or ,haddock1 sprinkled with salt to give firmness1 slice and season with pepper and salt1 and place in a dish mixed with oysters4 ,put the oyster liquor1 a little broth1 and a bit of flour and butter1 boiled together1 into the dish cold4 ,put a paste over2 and when it comes from the oven1 pour in some warm cream4 ,if you please you may put parsley instead of oysters4 ,haddock4 ,do the same as cod1 and serve with the same sauce2 or1 stuff with forcemeat as page eleventh4 ,or broil them with stuffing4 ,oysters to stew4 ,open them and separate the liquor from them1 then wash them from the grit3 strain the liquor1 and put with the oysters a bit of mace and lemonpeel1 and a few white peppers4 ,simmer them very gently1 and put some cream1 and a little flour and butter4 ,serve with sippets4 ,scalloped ,oysters4 ,put them with crumbs of bread1 pepper1 salt1 nutmeg1 and a bit of butter1 in scallop shells or saucers1 and bake them before the fire1 in a ,dutch oven4 ,oyster ,patties or small ,pie4 ,as you open the oysters1 separate them from the liquor1 which strain2 parboil them1 after taking off the beards4 ,parboil sweetbreads1 and cutting them in slices1 lay them and the oysters in layers3 season very lightly with salt1 pepper1 and mace4 ,then put half a teacup of liquor1 and the same of gravy4 ,bake in a slow oven2 and before you serve1 put a teacup of cream1 a little more oyster liquor and a cup of white gravy1 all warmed1 but not boiled4 ,if for patties1 the oysters should be cut in small dice1 gently stewed1 and seasoned as above1 and put into the paste when ready for table4 ,fried ,oysters1 to garnish boiled fish4 ,make a batter of flour1 milk1 and eggs2 season it a very little2 dip the oysters in it1 and fry them a fine yellow brown4 ,a little nutmeg should be put into the seasoning1 and a few crumbs of bread into the flour4 ,to pickle ,oysters4 ,wash four dozen of oysters in their own liquor2 then strain1 and in it simmer them till scalded enough3 take them out and cover them4 ,to the liquor put a few peppercorns1 a blade of mace1 a table spoonful of salt1 three of white wine1 and four of vinegar3 simmer fifteen minutes2 and when cold1 pour it on the oysters1 and keep them in a jar close covered4 ,another way4 ,open the number you intend to pickle3 put them into a saucepan1 with their own liquor1 for ten minutes2 simmer them very gently2 then put them into a jar1 one by one1 that none of the grit may stick to them1 and cover them1 when cold1 with the pickle thus made4 ,boil the liquor with a bit of mace1 lemon peel1 and black peppers2 and to every hundred1 put two spoonfuls of the best undistilled vinegar4 ,they should be kept in small jars1 and tied close with bladder1 for the air will spoil them4 ,stuffing for ,pike1 ,haddock1 c4 ,of fat bacon1 beefsuet1 and fresh butter1 equal parts2 some parsley1 thyme1 and savory2 a little onion1 and a few leaves of scented marjoram1 shred finely2 an anchovy or two2 a little salt and nutmeg1 and some pepper4 ,if you have oysters1 three or four may be used instead of anchovies4 ,mix all with crumbs of bread1 and two yelks and whites of eggs1 well beaten1 and parsley shred fine4 ,sprats1 ,when cleaned1 should be fastened in rows by a skewer1 run through the heads1 and then broiled and served hot and hot4 ,sprats baked1 as herrings1 page #h4 ---- fried1 as do4 page #i4 ,to dress fresh ,sturgeon4 ,cut slices1 rub egg over1 then sprinkle with crumbs of bread1 parsley1 pepper1 salt1 and fold in paper1 and broil gently4 ,sauce2 butter1 anchovy1 and soy4 ,thornback1 or ,skate1 ,should be hung one day at least1 before it be dressed1 and may be served either boiled1 or fried in crumbs1 being first dipped in egg4 ,crimp ,skate4 ,boiled1 and sent up in a napkin2 or fried as above4 ,maids1 ,should be likewise hung one day at least4 ,may be boiled or fried2 or if of a tolerable size1 the middle may be boiled and the fins fried4 ,they should be dipped in egg1 and covered with crumbs4 ,,observations ,,on ,,dressing ,,fish4 ,if the fishmonger does not clean it1 fish is seldom very nicely done2 but those in great towns wash it beyond what is necessary for cleaning1 and by perpetual watering diminish the flavor4 ,when quite clean1 if to be boiled1 some salt and a little vinegar should be put to the water to give firmness2 but cod1 whiting and haddock1 are far better if a little salted1 and kept a day2 and if not very hot weather they will be good in two days4 ,those who know how to purchase fish1 may1 by taking more at a time than they want for one day1 often get it cheap1 and that which will hang by sprinkling1 may then be bought to advantage4 ,the fish must be put into the water while cold1 and set to do very gently1 or the outside will break before the inner part be done4 ,the fishplate on which it is done1 may be drawn up to see if it be ready2 it will leave the bone when it is4 ,it should be then immediately taken out of the water1 or it will be woolly4 ,the fishplate should be set crossways over the kettle1 to keep hot for serving1 and a clean cloth should cover the fish to prevent its losing its colour4 ,small fish1 nicely fried in egg1 and crumbs1 make a dish of fish far more elegant than served plain4 ,great attention should be paid to garnishing fish2 plenty of horseradish1 parsley1 and lemon4 ,when well done1 and with very good sauce1 fish is more attended to than almost any other dish4 ,the liver and roe should be placed on the dish1 so conspicuously that the lady may see them1 and help a part to every one4 ,the sound of the cod1 its head1 and the head of carp are reckoned the prime parts2 and it is a part of necessary attention to help1 or at least offer some of the best to one's friends2 nor is it any excuse for the mistress's negligence1 that it is the fashion of the present day for those who sit at her right or left hand to help the company1 which she must see they do properly4 ,if salmon is to be dressed1 great care is necessary that it be done enough4 ,no vinegar should be boiled with it4 ,if fish is to be fried or broiled1 it must be wrapt in a nice soft cloth1 after it is well cleaned and washed4 ,when perfectly dry1 wet with an egg1 if the former way1 and sprinkle the finest crumbs of bread over it2 then having a thick bottomed fryingpan on the fire1 with a large quantity of lard or dripping boiling hot1 plunge the fish into it1 and let it fry middlingly quick1 till the colour be a fine brown yellow1 and it be judged ready3 if the latter take place first1 the cook should draw the pan to the side of the fire1 lest the colour be spoiled4 ,she should then carefully take it up1 and either place it on a large sieve turned upwards1 and to be kept for that purpose only1 or on the underside of a dish1 to drain2 and if wanted very nice1 a sheet of cap paper must be put to receive the fish1 which should look a beautiful colour1 and all the crumbs appear distinct2 the fish being free from all grease4 ,garnish with a fringe of curled raw parsley1 or parsley fried1 which must be thus done3 when washed and picked1 throw it again into clean water2 when the lard or dripping boils1 throw the parsley into it immediately from the water1 and instantly it will be green1 and crisp1 and must be taken up with a slice4 ,this may be done after the fish is fried4 ,if fish is to be broiled1 it must be seasoned and floured1 and put on a gridiron that is very clean2 and when hot1 it should be rubbed with a bit of suet to prevent the fish from sticking4 ,it must be broiled on a very clear fire1 that it may not taste of smoke2 and not too near1 that it may not be scorched4 ,an excellent imitation of ,sturgeon4 ,take a fine large1 but not an old turkey2 pick it most nicely2 singe it1 and make it very clean2 bone1 wash1 and dry it2 tie it across and across1 with a bit of mat string1 washed clean1 as they tie sturgeon4 ,put into a very nice tin saucepan a quart of water1 the same of vinegar1 and of white wine1 that is not sweet1 and a very large handful of salt4 ,let boil1 and skim well1 then put in the turkey3 when done1 take it out and tighten the strings4 ,let the liquor boil half an hour after1 and when cold put it on the turkey4 ,if salt or vinegar be wanting1 add when cold4 ,this will keep some months4 ,you eat it with oil and vinegar1 or sugar and vinegar4 ,it is more delicate than sturgeon1 and makes a pretty variety1 if the real is not to be had4 ,cover it with fennel when brought to table4 ,,on ,,dressing ,,meats4 ,wash all meats before you dress2 if for boiling1 the colour will be better for soaking2 if for roasting1 dry it4 ,boiling in a well floured cloth1 will make meat white4 ,particular charge must be given that the pot be well skimmed the moment it boils1 otherwise the foulness will be dispersed over the meat4 ,the more soups or broths are skimmed1 the better and cleaner they will be4 ,the boiler and utensils should be kept delicately clean4 ,put the meat in cold water1 and flour it well first4 ,if meat be boiled quick it will be hard2 but care must be taken that in boiling slow it does not cease1 or the meat will be underdone4 ,if the steam be kept in1 the water will not much decrease2 therefore when you wish to evaporate1 remove the cover of the soup pot4 ,vegetables should not be dressed with the meat1 except carrots or parsnips with boiled beef4 ,weigh the joint1 and allow a quarter of an hour to each pound1 and about twenty minutes over4 ,if for roasting1 it should be put at a good distance from the fire1 and brought gradually nearer when the inner part becomes hot1 which will prevent its being scorched while yet raw4 ,meat should be much basted1 and when nearly done1 floured to make it look frothed4 ,veal and mutton should have a little paper put over the fat to preserve it4 ,if not fat enough to allow for basting1 a little good dripping answers as well as butter4 ,the cook should be careful to spit meat so as not to run the spit through the best parts2 and she should observe that her spit be well cleaned before1 and when she is going to serve1 or a black stain appears on the meat4 ,in many joints the spit will pass into the bones1 and run along them for some distance1 so as not to injure the prime of the meat2 and she should have leaden skewers to enable her to balance it2 for want of which1 ignorant servants often are foiled in the time of serving4 ,in roasting meat1 it is a very good way to put a little salt and water into the dripping pan1 and baste for a little while with it before it be done with its own fat or dripping4 ,when dry1 dust it with flour1 and baste as usual4 ,time1 distance1 basting often1 and a clear fire1 of a proper size for what is required1 are the first articles of a good cook's attention in roasting4 ,old meats do not require so much dressing as young3 not that they are sooner done1 but they can be eaten with the gravy more in4 ,be careful in roasting wild fowls to keep a clear brisk fire4 ,roast them of a light brown1 but not till their gravy runs2 they loose their fine flavour if too much done4 ,tame fowls require more roasting3 they are a long time before they are hot through1 and must be often basted to keep up a froth1 and it makes the colour better4 ,pigs and geese require a brisk fire1 and to be turned quick4 ,hares and rabbits require time1 and care to turn the two ends to the fire1 which are less likely to be done enough than the middle part4 ,choose mutton by the fineness of its grain1 the deep red of the flesh1 and bright whiteness of the fat4 ,for roasting1 it should hang as long as it will keep1 the hind quarter especially1 but not so as to taint2 for1 whatever fashion may authorize1 putrid juices ought not to be conveyed into the stomach4 ,mutton1 for boiling1 will not look of a good colour if it has long hung4 ,small mutton is preferred4 ,great care should be taken to preserve by paper the fat of what is roasted4 ,to keep ,venison4 ,preserve the venison dry2 wash it with milk and water very clean2 dry it with clean cloths1 till not the least damp remain4 ,then dust pounded ginger over every part1 which is a good preventive against the fly4 ,by thus managing and watching1 it will hang a fortnight4 ,when to be used1 wash it with a little lukewarm water1 and dry it4 ,venison4 ,a haunch of buck will take about three hours and three quarters roasting2 doe1 three hours and a quarter4 ,put a coarse paste of brown flour and water1 and a paper over that1 to cover all the fat3 baste it well with dripping1 and keep it at a distance to get hot at the bone by degrees4 ,when nearly done1 remove the covering1 and baste it with butter1 and froth it up before you serve4 ,gravy for it should be put into a boat1 and not in the dish 7unless there be none in the venison71 and made thus3 cut off the fat from two or three pounds of a loin of old mutton1 and set it in steaks on a gridiron for a few minutes1 just to brown one side3 put them in a saucepan1 with a quart of water3 cover quite close for an hour1 and gently simmer it2 then uncover1 and stew till the gravy be reduced to a point4 ,season with only salt4 ,currantjelly sauce must be served in a boat4 ,formerly pap sauce was eaten with venison1 which1 as some still like it1 may be necessary to direct4 ,grate white bread1 and boil it with port and water1 a large stick of cinnamon2 and when quite smooth1 remove the latter1 and add sugar4 ,claret wine may be used for it4 ,make the jelly sauce thus4 ,beat some currantjelly1 and a spoonful or two of port1 then set it over the fire till melted4 ,where jelly runs short1 put more wine1 and a few lumps of sugar to the jelly1 and melt as above4 ,to make a ,pasty of ,beef or ,mutton1 to eat as well as ,venison4 ,bone a small rump1 or a piece of sirloin of beef1 or a fat loin of mutton3 the former is better than mutton1 after hanging several days1 if the weather permits4 ,beat it very well with a rolling pin1 then rub ten pounds of meat with four ounces of sugar1 and pour over it a glass of port wine1 and the same of vinegar4 ,let it lie five days and nights3 wash and wipe the meat very dry1 and season it very high with pepper1 ,jamaica pepper1 nutmeg1 and salt4 ,lay in your dish1 and to ten pounds put one pound or near of butter1 spreading it over the meat4 ,put a crust round the edges1 and cover with a thick one1 or it will be overdone before the meat be soaked4 ,it must be done in a slow oven4 ,set the bones in a pan in the oven1 with no more water than will cover them1 and one glass of port wine1 a little pepper and salt1 that you may have a little rich gravy to add to the pasty when drawn4 ,note4 ,sugar gives a greater shortness1 and better flavor to meats than salt1 too great a quantity of which hardens2 and it is quite as great a preservative4 ,haunch1 ,neck and ,shoulders of ,venison4 ,roast with paste1 as directed above1 and the same sauce4 ,stewed ,shoulder4 ,let the meat hang till you judge proper to dress it1 then take out the bone3 beat the meat with a rolling pin4 ,lay some slices of mutton fat1 that has lain a few hours in a little port wine1 among it3 sprinkle a little black and ,jamaica pepper over it1 in finest powder3 roll it up tight1 and fillet it4 ,set it in a stewpan that will only just hold it1 with some mutton or beef gravy1 not strong1 half a pint of port1 and some pepper and pimento4 ,simmer1 close covered1 and as slow as you can1 for three or four hours4 ,when quite tender1 take off the tape1 set the meat on a dish1 and strain the gravy over4 ,serve with currantjelly sauce4 ,this is the best way to dress this joint1 unless it be very fat1 and then it should be roasted4 ,the bone should be stewed with it4 ,to prepare ,venison for ,pasty4 ,take the bones out1 then season and beat the meat4 ,lay it in a stone jar in large pieces3 pour upon it some plain drawn beef gravy1 but not a strong one3 lay the bones on top1 then set the jar in a waterbath1 that is1 a saucepan of water over the fire2 simmer three or four hours2 then leave it in a cold place till next day4 ,remove the cake of fat1 and lay the meat in handsome pieces on the dish3 if not sufficiently seasoned1 add more pepper1 salt1 or pimento1 as necessary4 ,put some of the gravy1 and keep the remainder for the time of serving4 ,if the venison be thus prepared1 it will not require so much time to bake1 or such a very thick crust as is usual1 and by which the under part is seldom done through4 ,venison ,pasty4 ,a shoulder1 boned1 makes a good pasty2 but it must be beaten and seasoned1 and the want of fat supplied by that of a fine well hung loin of mutton1 steeped twenty four hours in equal parts of rape1 vinegar1 and port4 ,the shoulder being sinewy1 it will be of advantage to rub it well with sugar for two or three days2 and when to be used1 wipe it perfectly clean from it1 and the wine4 ,a mistake used to prevail1 that venison could not be baked enough2 but1 as above directed1 three or four hours in a slow oven will be sufficient to make it tender1 and the flavor will be preserved4 ,either in shoulder or side1 the meat must be cut in pieces1 and laid with fat between1 that it may be proportioned to each person1 without breaking up the pasty to find it4 ,lay some pepper and salt1 at the bottom of the dish1 and some butter1 then the meat nicely packed1 that it may be sufficiently done1 but not lie hollow to harden at the edges4 ,the venison bones should be boiled with some fine old mutton4 ,of this gravy put half a pint cold into the dish1 then lay butter on the venison1 and cover1 as well as line the sides with a thick crust2 but do not put one under the meat4 ,keep the remainder of the gravy till the pasty comes from the oven2 put it into the middle by a funnel1 quite hot1 and shake the dish to mix well4 ,it should be seasoned with pepper and salt4 ,an imitation of ,venison ,pasty4 ,choose a large well fed loin of mutton2 hang it ten days1 then bone it1 leaving the meat as whole as possible4 ,cover it with brown sugar a day and night2 then lay it in a pickle of half a pint of port wine1 and half a pint of rape or common vinegar1 twenty four hours more3 then shake it well in it to take off the sugar1 but do not wash1 only wipe it4 ,season as above1 and bake2 making a gravy of the bones4 ,crust for the pasty1 see under the article of crusts4 ,hashed ,venison1 ,should be warmed with its own1 or gravy without seasoning1 as before1 and only warmed through1 not boiled4 ,if there be no fat left1 cut some slices of mutton fat1 set on the fire1 with a little port wine and sugar3 simmer till dry2 then add it to the hash1 and it will eat as well as that of the venison4 ,beef or ,pork1 to be salted for eating immediately4 ,the piece should not weigh more than five or six pounds4 ,salt it very thoroughly just before you put it in the pot4 ,take a coarse cloth1 flour it well1 put the meat in and fold it up close4 ,put it into a pot of boiling water1 and boil it as long as you would any salt beef of the same size1 and it will be as salt as if done four or five days4 ,beef ,alamode4 ,choose a piece of thick flank of a fine heifer or ox4 ,cut into long slices some fat bacon1 but quite free from yellow4 ,let each bit be near an inch thick1 and dip them in vinegar1 and then in a seasoning ready prepared of salt1 black and ,jamaica peppers and a clove in finest powder1 with parsley1 chives1 thyme1 savory and knotted marjorum1 shred as small as possible1 and well mixed4 ,with a sharp knife make holes deep enough to let in the larding2 then rub the beef over with the seasoning1 and bind it up tight with tape4 ,set it in a well tinned pot over a fire or rather stove4 ,three or four onions must be fried brown and put to the beef1 with two or three carrots1 one turnip1 and a head or two of celery1 and a small quantity of water4 ,let it simmer gently ten or twelve hours1 or till extremely tender1 turning the meat twice4 ,put the gravy in a pan1 remove the fat1 keep the beef covered1 then put them together1 and add a glass of port wine4 ,remove the tape1 and serve with the vegetables3 or you may strain them off1 and send up fresh1 cut in dice for garnish4 ,onions roasted1 and then stewed with the gravy1 are a great improvement4 ,a teacup full of vinegar should be stewed with the beef4 ,stewed rump of ,beef4 ,wash it well3 season it high with pepper1 ,cayenne1 salt1 ,jamaica pepper1 three cloves1 a blade of mace1 all in finest powder4 ,bind it up tight1 and lay it in a pot that will just hold it4 ,fry three large onions1 sliced1 and put to it1 with three carrots1 two turnips1 a shalot1 four cloves1 a blade of mace1 and some celery4 ,cover the meat with good beef broth1 or weak gravy4 ,simmer as gently as possible for several hours1 till quite tender4 ,clear off the fat1 and add to the gravy half a pint of port wine1 a glass of vinegar1 and a large spoonful of catsup2 simmer half an hour1 and serve in a deep dish4 ,garnish with carrots1 turnips1 or truffles1 and morels1 or pickles of different colours cut small1 and laid in little heaps separate1 chopped parsley1 chives1 beetroot1 c4 ,if when done the gravy be too much to fill the dish1 take only a part to season for serving3 the less wafer the better2 and to increase the richness1 add a few beef bones and shanks of mutton in stewing4 ,a spoonful or two of made mustard is a great improvement to the gravy4 ,rump roasted is excellent2 but in the country is generally sold whole with the edgebone1 or cut across instead of lengthways1 as in ,london1 when there is one piece for boiling1 and the rump for stewing or roasting4 ,stewed ,brisket4 ,put the part that has the hard fat into a stew pot1 with a small quantity of water2 let it boil up1 and skim it thoroughly2 then add carrots1 turnips1 onions1 celery1 and a few peppercorns4 ,stew till extremely tender2 then take out the flat bones1 and remove all the fat from the soup4 ,either serve that and the meat in a tureen1 or the former alone1 and the meat on a dish1 garnished with some of the vegetables4 ,the following sauce is much admired1 served with the beef4 ,take half a pint of the soup1 and mix with a spoonful of catsup1 a glass of port wine1 a teaspoonful of made mustard1 a little flour1 a bit of butter1 and salt3 boil all together a few minutes1 then pour it round the meat4 ,chop capers1 walnuts1 red cabbage1 pickled cucumbers1 and chives or parsley1 small1 and put in separate heaps over it4 ,to salt ,beef red1 which is extremely good to eat fresh from the pickle1 or to hang to dry4 ,choose a piece of beef with as little bone as you can1 the flank is most proper3 sprinkle it1 and let it drain a day2 then rub it with common salt1 saltpetre1 and bay salt1 but of the second a small proportion2 and you may add a few grains of cochineal1 all in fine powder4 ,rub the pickle every day into the meat for a week1 then only turn it4 ,it will be excellent in eight days4 ,in sixteen1 drain it from the pickle1 and let it be smoked at the oven mouth1 where heated with wood1 or send to the baker's4 ,a few days will smoke it4 ,a little of the coarsest sugar may be added to the salt4 ,it eats well boiled tender with greens or carrots4 ,if to be grated as ,dutch1 then cut a lean bit3 boil it till extremely tender2 and while hot put it under a press4 ,when cold1 fold it in a sheet of paper1 and it will keep in a dry place two or three months4 ,pressed ,beef4 ,salt a bit of brisket1 thin part of the flank1 or the tops of the ribs1 with salt and saltpetre1 five days2 then boil it gently till extremely tender4 ,put it under a great weight1 or in a cheese press1 till perfectly cold4 ,it eats excellently cold1 and for ,sandwiches4 ,hunter's ,beef4 ,to a round of beef that weighs twenty five pounds1 take three ounces of saltpetre1 three ounces of coarsest sugar1 an ounce of cloves1 one nutmeg1 half an ounce of pimento1 and three handfuls of common salt1 all in the finest powder4 ,the beef should hang two or three days1 then rub the above well into it4 ,turn and rub it daily for two or three weeks4 ,the bone must be removed at first4 ,when to be dressed1 dip it in cold water to take off the loose spice3 bind it up tight with tape3 put it into a pan1 and a teacup of water at bottom3 put over the pan a brown crust and paper1 and bake it five or six hours4 ,when cold1 remove the paste and fillet4 ,the gravy is very fine1 and a little of it adds greatly to the flavor of any hash1 soup1 c4 ,both gravy and beef will keep some time4 ,the latter should be cut with a very sharp knife1 and quite smooth1 to prevent waste4 ,collared ,beef4 ,choose the thin end of the flank of fine mellow beef1 but not too fat4 ,lay it in a dish with salt1 and saltpetre4 ,turn and rub it every day for a week1 and keep it cool4 ,then take out every bone and gristle2 remove the skin of the inside part1 and cover it thick with the following seasoning cut small3 a large handful of parsley1 the same of sage1 some thyme1 marjorum1 pennyroyal1 pepper1 salt and pimento4 ,roll the meat up as tight as possible1 and bind it2 then boil it gently for seven or eight hours4 ,a cloth must be put round before the tape4 ,put the beef under a good weight while hot1 without undoing it2 the shape will then be oval4 ,part of a breast of veal1 rolled in with the beef1 looks and eats very well4 ,beefsteak and ,oyster ,sauce4 ,strain off the liquor from the oysters1 and throw them in cold water to take off the grit1 while you simmer the former with a bit of mace and lemonpeel2 then put the oysters in1 stew them a few minutes1 and add a little cream if you have it1 and some butter1 rubbed in a bit of flour2 let them boil up once1 and have rump steaks1 well seasoned and broiled1 ready for throwing the oyster sauce over the moment you are to serve4 ,staffordshire ,beefsteaks4 ,beat them a little with a rolling pin3 flour and season them2 then fry with sliced onion to a fine light brown4 ,lay the steaks in a stewpan1 and pour as much boiling water over as will serve for sauce3 stew them very gently half an hour1 and add a spoonful of catsup or walnut liquor before you serve4 ,italian ,beefsteaks4 ,cut a fine large steak from a rump that has been well hung2 or it will do from any tender part4 ,beat it1 and season with pepper1 salt and onion4 ,lay it in an iron stewpan1 that has a cover to fit quite close2 set it at the side of a fire1 without water4 ,take care it does not burn1 but it must have a strong heat4 ,in two or three hours it will be quite tender1 then serve with its own gravy4 ,beef ,collop4 ,cut thin slices of beef from the rump or other tender parts1 and divide them in pieces three inches long3 beat with the blade of a knife1 and flour them4 ,fry the collops quick in butter two minutes2 then lay them in a small stewpan1 and cover with a pint of gravy3 add a bit of butter rubbed in flour1 pepper1 salt1 the least bit of shalot shred as fine as possible1 half a walnut1 four small pickled cucumbers1 and a teaspoonful of capers cut small4 ,observe it does not boil2 and serve the stew in a very hot covered dish4 ,beefsteak ,pudding4 ,prepare some fine steaks as above3 roll them with fat between1 and if you approve shred onion1 add a very little4 ,lay a paste of suet in a bason1 and put in the rollers of steaks3 cover the bason with a paste1 and pinch the edges to keep the gravy in4 ,cover with a cloth tied close1 and let the pudding boil slowly1 but for a length of time4 ,beefsteak ,pie4 ,prepare the steaks as above1 and when seasoned and rolled with fat in each1 put them in a dish1 with puff paste round the edges4 ,put a little water in the dish1 and cover it with a good crust4 ,baked ,beefsteak ,pudding4 ,make a batter of milk1 two eggs1 and flour1 or which is much better1 potatoes boiled and mashed through a colander4 ,lay a little of it at the bottom of the dish1 then put in the steaks prepared as above1 and very well seasoned2 pour the remainder of the batter over them1 and bake it4 ,podovies1 or ,beef ,patties4 ,shred raredone dressed beef1 with a little fat3 season with pepper1 salt1 and a little shalot or onion4 ,make a plain paste1 roll it thin1 and cut it in shape like an apple puff2 fill it with the mince1 pinch the edges1 and fry them of a nice brown4 ,the paste should be made with a small quantity of butter1 egg1 and milk4 ,beef ,palates4 ,simmer them in water several hours1 till they will peel2 then cut the palates in slices1 or leave them whole1 as you choose1 and stew them in a rich gravy till as tender as possible4 ,before you serve1 season with ,cayenne1 salt1 and catsup4 ,if the gravy was drawn clear1 add to the above some butter and flour4 ,beef ,cakes for side dish of dressed meat4 ,pound some beef that is raredone1 with a little fat bacon or ham4 ,season with pepper1 salt1 and a little shalot or garlic3 mix them well1 and make into small cakes three inches long1 and half as wide and thick3 fry them a light brown1 and serve them in a good thick gravy4 ,potted ,beef4 ,take two pounds of lean beef1 rub it with saltpetre1 and let it lie one night2 then salt with common salt1 and cover it with water four days in a small pan4 ,dry it with a cloth1 and season with pepper3 lay it into as small a pan as will hold it2 cover it with coarse paste1 and bake it five hours in a very cool oven4 ,put no liquor in4 ,when cold1 pick out the strings and fat2 beat the meat very fine with a quarter of a pound of fine butter just warm1 but not oiled1 and as much of the gravy as will make it into a paste4 ,put it into very small pots1 and cover them with melted butter4 ,another way4 ,take beef that has been dressed1 either boiled or roasted3 beat it in a mortar with some pepper1 salt1 a few cloves1 grated nutmeg1 a little fine butter just warm4 ,this eats as well1 but the colour is not so fine4 ,hessian ,soup and ,ragout4 ,clean the root of a tongue very nicely1 and half an ox head1 with salt and water1 and soak them afterwards in plain water2 then stew them in five or six quarts of water till tolerably tender4 ,let the soup stand to be cold3 take off the cake of fat1 which will make good paste for hot meat pies1 or serve to baste4 ,put to the soup a pint of split peas or a quart of whole1 twelve carrots1 six turnips1 six potatoes1 six large onions1 a bunch of sweet herbs1 and two heads of celery4 ,simmer them without the meat1 till the vegetables are done enough to pulp with the peas through a sieve1 when the soup will be about the consistence of cream4 ,season it with pepper1 salt1 mace1 pimento1 a clove or two1 and a little ,cayenne1 all in the finest powder4 ,if the peas are bad1 the soup may not be thick enough2 then boil in it a slice of roll1 and put through the colander2 or put a little rice flour1 mixing it by degrees4 ,the ,ragout4 ,cut the nicest part of the head in small thick pieces1 the kernels1 and part of the fat of the root of the tongue4 ,rub these with some of the same seasoning1 as you put them into a quart of the liquor1 kept out for that purpose before the vegetables were added2 flour well1 and simmer them till nicely tender4 ,then put a little mushroom and walnut catsup1 a little soy1 and a glass of port wine1 a teaspoonful of made mustard1 and boil all up together before served4 ,if for company1 small eggs and forcemeat balls4 ,this mode furnishes an excellent soup1 and a ragout at small expense1 and they are uncommon4 ,the other part will warm for the family4 ,stewed ,oxcheek plain4 ,soak and cleanse a fine cheek the day before you would have it eaten4 ,put it into a stewpot that will cover close1 with three quarts of water3 simmer it1 after it has first boiled up and been well skimmed4 ,in two hours put plenty of carrots1 leeks1 two or three turnips1 a bunch of sweet herbs1 some whole pepper1 and four ,jamaica's4 ,skim frequently4 ,when the meat is tender1 take it out3 let the soup go cold3 remove the cake of fat1 and serve it separate or with the meat4 ,it should be of a fine brown1 which may be done by burnt sugar1 or by frying some onions quite brown with flour1 and simmering them with it4 ,the latter improves the flavour of all soups and gravies of the brown kind4 ,if vegetables are not approved in the soup1 they may be taken out1 and a small roll be toasted1 or bread fried and added4 ,celery is a great addition1 and should be always served4 ,where it is not to be got1 the seed gives an equally good flavour1 boiled in1 and strained off4 ,to dress an ,oxcheek another way4 ,soak half a head three hours1 and clean it with plenty of water4 ,take the meat off the bones2 put it into a pan with a large onion1 a bunch of sweet herbs1 some bruised pimento1 pepper1 and salt4 ,lay the bones on the top3 pour on two or three quarts of water3 cover the pan close with brown paper1 or a dish that will fit close4 ,let it stand eight or ten hours in a slow oven1 or simmer it by the side of the fire1 or on a hot hearth4 ,when done tender1 let it go cold1 having moved the meat into a clean pan4 ,take the cake of fat off1 and warm the head in pieces in the soup4 ,put what vegetables you choose4 ,marrow ,bones4 ,cover the top with floured cloth3 boil1 and serve with dry toast4 ,to dress the ,inside of a cold ,sirloin of ,beef4 ,cut out all the meat1 and a little fat1 in pieces as thick as your finger1 and two inches long4 ,dredge with flour1 and fry in butter1 of a nice brown4 ,drain the butter from the meat1 and toss up in a rich gravy1 seasoned with pepper1 salt1 anchovy1 and shalot4 ,on no account let it boil4 ,before you serve1 add two spoonfuls of vinegar4 ,garnish with crimped parsley4 ,fricassee of cold ,roast ,beef4 ,cut the beef into very thin slices3 shred a handful of parsley very small3 cut an onion in quarters1 and put all together into a stewpan1 with a piece of butter1 and some strong broth4 ,season with salt and pepper1 and simmer very gently a quarter of an hour2 then mix into it the yelks of two eggs1 a glass of port wine1 and a spoonful of vinegar3 stir it quick1 and1 rubbing the dish with shalot1 turn the fricassee into it4 ,to dress ,cold ,beef that has not been done enough1 called ,beef ,olives4 ,cut slices half an inch thick1 and four square3 lay on them a forcemeat of crumbs of bread1 shalot1 a little suet or fat1 pepper1 and salt4 ,roll them1 and fasten with a small skewer4 ,put them into a stewpan1 with some gravy made of the beef bones1 or the gravy of the meat1 and a spoonful or two of water1 and stew them till tender4 ,fresh meat will do4 ,to dress ditto1 called ,sanders4 ,mince small beef or mutton1 onion1 pepper1 and salt2 add a little gravy3 put into scallopshells or saucers3 make them three parts full2 then fill them up with potatoes1 mashed with a little cream3 put a bit of butter on the top1 and brown them in an oven1 or before the fire4 ,to dress ditto1 called ,cecils4 ,mince any kind of meat1 crumbs of bread1 a good deal of onion1 some anchovies1 lemonpeel1 salt1 nutmeg1 chopped parsley1 and pepper1 and a bit of butter warm1 and mix these over a fire for a few minutes4 ,when cool enough1 make them up into balls of the size and shape of a turkey's egg1 with an egg4 ,fry them1 when sprinkled with fine crumbs1 of a yellow brown1 and serve with gravy as above4 ,minced ,beef4 ,shred fine the underdone part1 with some of the fat4 ,put into a small stewpan1 some onion1 or shalot1 7a very little will do17 a little water1 pepper1 and salt3 boil till the onion be quite soft2 then put some of the gravy of the meat to it1 and the mince4 ,do not let it boil4 ,having a small hot dish1 with sippets of bread ready1 pour the mince into it2 but first mix a large spoonful of vinegar with it3 or if shalot vinegar1 there will be no need of the onion1 or raw shalot4 ,hashed ,beef4 ,do the same1 only the meat is to be in slices2 and you may add a spoonful of walnut liquor or catsup4 ,observe1 that it is owing to boiling hashes or minces1 that they are hard4 ,all sorts of stews1 or meat dressed second hand1 should only be simmered2 and the latter only hot through4 ,to preserve ,suet a twelvemonth4 ,as soon as it comes in1 choose the firmest part1 and pick free from skin and veins4 ,in a very nice saucepan1 set it at some distance from the fire1 that it may melt without frying1 or it will taste4 ,when melted1 pour it into a pan of cold water4 ,when in a hard cake1 wipe it very dry3 fold it in fine paper1 and then in a linen bag1 and keep in a dry1 but not hot place4 ,when used1 scrape it fine2 and it will make a fine crust1 either with or without butter4 ,round of ,beef1 ,should be carefully salted1 and wet with the pickle for eight or ten days4 ,the bone should be cut out first1 and the beef skewered and filleted1 to make it quite round4 ,it may be stuffed with parsley1 if approved2 in which case1 the holes to admit it must be made with a sharp pointed knife1 and the parsley coarsely cut and stuffed in tight4 ,as soon as it boils1 it should be skimmed1 and afterwards kept boiling very gently4 ,to roast ,tongue and ,udder4 ,after cleaning the tongue well1 salt it with common salt and saltpetre three days2 then boil it1 and likewise a fine young udder1 and some fat to it1 till tolerably tender2 then tie the thick part of one to the thin part of the other1 and roast the tongue and udder together4 ,serve them with a good gravy1 and currantjelly sauce4 ,a few cloves should be stuck in the udder4 ,this is an excellent dish4 ,to pickle ,tongues for boiling4 ,cut off the root1 leaving a little of the kernel and fat4 ,sprinkle some salt1 and let it drain from the slime till next day3 then1 for each tongue1 mix a large spoonful of common salt1 the same of coarse sugar1 and about half as much of saltpetre2 rub it well in1 and do so every day4 ,in a week add another heaped spoonful of salt4 ,if rubbed every day1 a tongue will be ready in a fortnight2 but if only turned in the pickle daily1 it will keep four or five weeks without being too salt4 ,if you dry tongues1 write the date on a parchment and tie on4 ,smoke them1 or plainly dry them1 if you like best4 ,when to be dressed1 boil it extremely tender3 allow five hours2 and if done sooner1 it is easily kept hot4 ,the longer kept after drying1 the higher it will be3 if hard1 it may require soaking three or four hours4 ,another way4 ,clean as above4 ,for two tongues1 one ounce of saltpetre1 and one ounce of sal prunella4 ,rub them well4 ,in two days1 having well rubbed them1 cover them with common salt4 ,turn them daily for three weeks2 then dry1 rub in bran1 and paper or smoke them4 ,in ten days they will be fit to eat if not dried4 ,beef ,heart4 ,wash with care4 ,stuff as you do hare1 and serve with rich gravy1 and currantjelly sauce4 ,hash with the same1 and port wine4 ,tripe4 ,tripe may be served in a tureen4 ,stewed with milk and onion till tender4 ,melted butter for sauce4 ,or1 fried in small bits dipped in butter3 or stew the thin part1 cut in bits1 in gravy1 and thicken with flour and butter1 and add a little catsup3 or fricasseed with white sauce4 ,bubble and ,squeak4 ,boil1 chop1 and fry1 with a little butter1 pepper1 and salt1 some cabbage1 and lay on it slices of raredone beef1 lightly fried4 ,in both the following receipts1 the roots must be taken off the tongue before salted4 ,stewed ,tongue4 ,salt a tongue with saltpetre and common salt for a week1 turning it daily4 ,boil it tender enough to peel4 ,when done1 stew it in a moderately strong gravy4 ,season with soy1 mushroom catsup1 ,cayenne1 pounded cloves1 and salt if necessary4 ,serve with truffles1 morels1 and mushrooms4 ,an excellent mode of doing ,tongues to eat cold4 ,season with common salt and saltpetre1 brown sugar1 a little bay salt1 pepper1 cloves1 mace1 and pimento1 in finest powder1 for fourteen days3 then remove the pickle1 put it in a small pan1 and lay some butter on it2 cover with a brown crust1 and bake slowly till so tender that a straw would pierce it4 ,the thin part of tongues1 if hung up to become dry1 grate as hung beef2 and likewise make a fine addition to the flavour of omlets4 ,leg of ,veal4 ,let the fillet be cut large or small1 as best suits the number of your company4 ,the bone being taken out1 fill the space with a fine stuffing1 and let it be skewered quite round1 and send the large side uppermost4 ,when half roasted1 if not before1 put a paper over the fat1 and observe to allow a sufficient time1 and to put it a good distance from the fire1 the meat being very solid4 ,you may pot some of it4 ,knuckle4 ,as few people are fond of boiled veal1 it may be well to leave the knuckle small1 and to take off some cutlets or collops1 before it be dressed2 but as the knuckle will keep longer than the fillet1 it is best not to cut off the slices till wanted4 ,break the bones to make it take less room2 and1 washing it well1 put it into a saucepan with three onions1 a blade of mace or two1 and a few peppercorns2 cover with water1 and simmer it till thoroughly ready4 ,in the mean time some macaroni should be boiled with it1 if approved2 or rice1 or a little rice flour1 to give it a small degree of thickness2 but do not put too much4 ,before it be served1 add half a pint of milk and cream1 and let it come up with or without the meat4 ,or1 fry the knuckle1 with sliced onion and butter1 to a good brown1 and have ready peas1 lettuce1 onion1 a cucumber or two1 stewed in a small quantity of water an hour1 then add to the veal1 and stew till the meat be tender enough to eat1 not to be overdone4 ,throw in pepper1 salt1 and a bit of shred mint1 and serve altogether4 ,cutlets ,maintenon4 ,cut slices about three quarters of an inch thick2 beat them with a rolling pin1 and wet them on both sides with egg3 dip them into a seasoning of bread crumbs1 parsley1 thyme1 knotted marjorum1 pepper1 salt1 and a little nutmeg grated2 then put them in papers folded over1 and broil them2 and have ready in a boat1 melted butter1 with a little mushroom catsup4 ,cutlets another way4 ,prepare as above1 and fry them4 ,lay them in a dish1 and keep them hot4 ,dredge a little flour1 and put a bit of butter into the pan1 brown it2 then pour a little boiling water into it1 and boil quick4 ,season with pepper1 salt1 and catsup1 and pour over them4 ,another way4 ,prepare as before1 and dress the cutlets in a ,dutch oven4 ,pour over them melted butter and mushrooms4 ,or1 pepper1 salt1 and broil1 especially neck steaks4 ,they are excellent without herbs4 ,collops dressed quick4 ,cut them as thin as paper1 with a very sharp knife1 and in small bits4 ,throw the skin1 and any odd bits of the veal into a little water1 with a dust of pepper and salt3 set them on the fire while you beat the collops1 and dip them in a seasoning of herbs1 bread1 pepper1 salt1 and a scrape of nutmeg1 having first wetted them in egg2 then put a bit of butter into a frying pan1 and give the collops a very quick fry2 for as they are so thin1 two minutes will do them on both sides4 ,put them into a hot dish before the fire1 then strain and thicken the gravy4 ,give a boil in the fryingpan1 and pour over the collops4 ,a little catsup is an improvement4 ,another way4 ,fry them in butter1 only seasoned with salt and pepper3 then simmer them in gravy1 white or brown1 with bits of bacon served with them4 ,if white1 add lemonpeel and mace1 and some cream4 ,veal ,collops4 ,cut long thin collops3 beat them well1 and lay on them a bit of thin bacon the same size2 and spread forcemeat on that1 seasoned high1 with the addition of a little garlick1 and ,cayenne4 ,roll them up tight1 about the size of two fingers1 but not more than two or three inches long4 ,put a very small skewer to fasten each firm4 ,rub egg over them1 and fry of a fine brown1 and pour over them a rich brown gravy4 ,scollops of cold ,veal or ,chicken4 ,mince the meat extremely small1 and set it over the fire1 with a scrape of nutmeg1 a little pepper and salt1 and a little cream1 for a few minutes2 then put it into the scallopshells1 and fill them with crumbs of bread2 over which put some bits of butter1 and brown them before the fire4 ,veal or chicken1 as above prepared1 served in a dish1 and lightly covered with crumbs of bread fried 7or they may be put on in little heaps71 look and eat well4 ,scotch ,collops4 ,cut veal in thin bits1 about three inches over1 and rather round3 beat with a rolling pin3 grate a little nutmeg over them3 dip in the yelk of an egg1 and fry them in a little butter1 of a fine brown3 pour it from them2 and have ready warm1 to pour upon them1 half a pint of gravy1 a little bit of butter rubbed into a little flour1 to which put a yelk of an egg1 two large spoonfuls of cream1 and a bit of salt4 ,do not boil the sauce1 but stir it until of a fine thickness to serve with the collops4 ,kidney4 ,chop veal kidney1 and some of the fat1 likewise a little leek or onion1 pepper1 salt4 ,roll it up with an egg into balls1 and fry them4 ,cold fillet makes the finest potted veal2 or you may do it as follows3 ,season a large slice of the fillet before dressed1 with some mace1 peppercorns1 and two or three cloves1 and lay it close into a potting pan that will but just hold it1 and fill it up with water1 and bake it three hours4 ,then pound it quite small in a mortar1 and add salt to taste4 ,put a little gravy1 that was baked1 to it in pounding1 if to be eaten soon2 otherwise only a little butter just melted4 ,when done1 cover it over with butter4 ,to pot ,veal or ,chicken with ,ham4 ,pound some cold veal or white of chicken1 seasoned as above1 and put layers of it with layers of pounded ham1 or rather shred3 press each down1 and cover over with butter4 ,neck of ,veal4 ,cut off the scrag to boil1 and cover it with onion sauce4 ,it should be boiled in milk and water4 ,parsley and butter may be served with it1 instead of the former sauce2 or it may be stewed with whole rice1 small onions1 and peppercorns1 with a very little water2 or boiled and eaten with bacon and greens4 ,best end1 roasted1 broiled as steaks1 or made into pies4 ,breast of ,veal4 ,before roasted1 if large1 the two ends may be taken off and fried to stew1 or the whole may be roasted4 ,butter should be poured over it4 ,if any be left1 cut the pieces in handsome sizes1 and putting them into a stewpan1 pour some broth over it2 or if you have none1 a little water will do4 ,add a bunch of herbs1 a blade or two of mace1 some pepper1 and an anchovy4 ,stew till the meat is tender3 thicken with butter and flour1 and add a little catsup2 or the whole breast may be stewed1 after cutting off the two ends4 ,the sweetbread is to be served up whole in the middle2 and if you have a few mushrooms1 truffles1 and morels1 stew them with it1 and serve4 ,boiled breast of veal1 smothered with onion sauce1 is an excellent dish1 if not old1 or too fat4 ,rolled ,breast of ,veal4 ,bone it1 and take off the thick skin and gristle1 and beat the meat with a rolling pin4 ,season with herbs chopped very fine1 mixed with salt1 pepper1 and mace4 ,lay some thick slices of fine ham1 or roll into it two or three calves' tongues of a fine red1 and boiled first an hour or two and skinned4 ,bind it up tight in a cloth1 and tape it4 ,set it over the fire to simmer in a small quantity of water until it be quite tender4 ,some hours will be necessary4 ,lay it on the dresser with a board and weight on it till quite cold4 ,pigs' or calves' feet1 boiled and taken from the bones1 may be put in or round it4 ,the different colours1 laid in layers1 look well when cut2 and yelks of eggs boiled may be put in1 with beet root1 grated ham1 and chopped parsley4 ,shoulder of ,veal4 ,cut off the knuckle of the shoulder1 for a stew or gravy4 ,roast the other part1 with stuffing4 ,you may lard it4 ,serve with melted butter4 ,blade bone1 with a good devil of meat left on1 eats extremely well with mushroom or oyster sauce2 or mushroom catsup in butter4 ,different ways of dressing ,calf's head4 ,,to ,,boil4 ,clean it very nicely1 and soak it in water1 that it may look very white4 ,take out the tongue to salt1 and the brains to make a little dish4 ,boil the head extremely tender2 then strew it over with crumbs and chopped parsley1 and brown them2 or1 if preferred1 leave one side plain4 ,bacon and greens are to be served to eat with it4 ,the brains must be boiled1 and then mixed with melted butter1 chopped scalded sage1 pepper1 and salt4 ,if any be left of the head1 it may be hashed next day1 and a few slices of bacon just warmed and put round4 ,cold calf's head eats well4 ,hashed ,calf's ,head4 ,when half boiled1 cut off the meat in slices1 half an inch thick1 and two or three inches long4 ,brown some butter1 flour1 and sliced onion1 and throw in the slices with some good gravy1 truffles1 and morels4 ,give it one boil1 skim it well1 and set it in a moderate heat to simmer till very tender4 ,season with pepper1 salt1 and ,cayenne1 at first2 and ten minutes before serving1 throw in some shred parsley1 and a very small bit of tarragon1 and knotted marjorum1 cut as fine as possible4 ,just before you serve1 add the squeeze of a lemon4 ,forcemeat balls and bits of bacon rolled round4 ,mock ,turtle4 ,bespeak a calf's head with the skin on3 cut in half1 and clean it well2 then half boil it4 ,have all the meat taken off in square bits1 and break the bones of the head3 boil them in some veal and beef broth1 to add to the richness4 ,fry some shalot in butter3 dredge in flour sufficient to thicken the gravy1 which stir into the browning1 and give it one or two boils3 skim carefully1 then put in the head4 ,put in a pint of ,madeira wine1 and simmer till the meat be quite tender4 ,about ten minutes before you serve1 put in some basil1 tarragon1 chives1 parsley1 ,cayenne pepper1 and salt to your taste2 and two spoonfuls of mushroom catsup1 and one of soy4 ,squeeze the juice of a lemon into the tureen1 and pour the soup upon it4 ,forcemeat balls1 and small eggs4 ,a cheaper way4 ,prepare half a calf's head1 without the skin1 as above4 ,when the meat is cut off1 break the bones1 and put into a saucepan1 with some gravy made of beef and veal bones1 and seasoned with fried onions1 herbs1 mace1 and pepper4 ,have ready two or three ox palates1 boiled so tender as to blanch1 and cut in small pieces2 to which a cowheel1 likewise cut in pieces1 is a great improvement4 ,brown some butter1 flour1 and onion1 and pour the gravy to it2 then add the meats as above1 and stew4 ,half a pint of sherry wine1 an anchovy1 two spoonfuls of walnut catsup1 the same of mushroom1 some chopped herbs as before4 ,balls1 c4 ,forcemeat as for ,turtle1 at the ,bush1 ,bristol4 ,a pound of fine fresh suet1 one ounce of ready dressed veal or chicken1 chopped fine1 crumbs of bread1 a little shalot or onion1 salt1 white pepper1 nutmeg1 mace1 pennyroyal1 parsley1 and lemon2 thyme finely shred3 beat as many fresh eggs1 yelks and whites separately1 as will make the above ingredients into a moist paste3 roll into small balls1 and boil them in fresh lard1 putting them in just as it boils up4 ,when of a light brown1 take them out1 and drain them before the fire4 ,if the suet be moist or stale1 a great many more eggs will be necessary4 ,balls made this way are remarkably light2 but being greasy1 some people prefer them with less suet and eggs4 ,another ,forcemeat1 for ,balls or ,patties4 ,pound cold veal or chicken3 take out the strings3 add some fat bacon2 and1 if you like1 the least portion of scraped ham3 herbs1 as for the preceding3 pepper1 salt1 a little nutmeg1 crumbs of bread1 a little onion1 and two eggs4 ,note4 ,when forcemeat is to be eaten cold1 as in pies1 bacon is far better than suet1 and the taste is always higher4 ,another ,mock ,turtle4 ,put into a pan a knuckle of veal1 two fine cowheels1 two onions1 a few cloves1 peppers1 ,jamaica peppers1 mace1 and sweet herbs3 cover with water1 and then1 tying a thick paper over the pan1 set it in an oven for three hours4 ,when cold1 take off the fat very nicely3 cut the meat and feet into bits an inch and half square3 remove the bones and coarser parts2 then put the other on to warm1 with walnut and mushroom catsup1 a large spoonful of each1 half a pint of sherry or ,madeira wine1 a little mushroom powder1 and the jelly of the meat4 ,when hot1 if it want any more seasoning1 add it1 and serve with hard eggs1 forcemeat balls1 a juice of lemon1 and a spoonful of soy4 ,this is a very easy process1 and the dish is excellent4 ,another ,ditto4 ,stew a pound and a half of scrag of mutton1 with three pints of water to a quart2 then set the broth on1 with a calf's foot and a cowheel3 cover the stewpan tight1 and simmer till you can cut off the meat from the bones in proper bits4 ,set it on again1 with the broth1 a quarter of a pint of ,madeira or sherry wine1 a large onion1 half a teaspoonful of ,cayenne pepper1 a bit of lemonpeel1 two anchovies1 some sweet herbs1 and eighteen oysters cut in pieces1 and then chopped fine1 a teaspoonful of salt1 a little nutmeg1 and the liquor of the oysters3 cover tight1 and simmer three quarters of an hour4 ,serve with forcemeat balls1 and hard eggs in the tureen4 ,note4 ,cowheels1 with veal or head1 are a great improvement2 and if not too much boiled1 have a very fine flavour stewed for turtle2 and are more solid than the calf's feet4 ,calf's ,head ,pie4 ,stew a knuckle of veal till fit for eating1 with two onions1 a few isinglass shavings1 a bunch of herbs1 #b blade of mace1 and a few peppercorns1 in two quarts or less of water4 ,keep the broth for the pie4 ,take off a bit of the meat for the balls1 and let the other be eaten2 but simmer the bones in the broth till it is very good4 ,half boil the head1 and cut it in square bits3 put a layer of ham at the bottom1 then some head1 first fat then lean1 with balls and hard eggs cut in half1 and so on till the dish be full2 but be particularly careful not to place the pieces close1 or the pie will be too solid1 and there will be no space for the jelly4 ,the meat must be first pretty well seasoned with pepper and salt1 and a scrape or two of nutmeg4 ,put a little water and a little gravy into the dish1 and cover it with a tolerably thick crust3 bake it in a slow oven2 and when done1 pour into it as much gravy as it can possibly hold1 and do not cut it till perfectly cold3 in doing which1 observe to use a very sharp knife1 and first cut out a large bit1 going down to the bottom of the dish2 and when done thus1 the different colours1 and the clear jelly1 have a beautiful marbled appearance4 ,a small pie may be made to eat hot2 which1 with high seasoning1 oysters1 mushrooms1 truffles1 morels1 c4 has a very good appearance4 ,the cold pie will keep some days4 ,slices make a pretty side dish4 ,the pickled tongues of former calves' heads may be cut in1 to vary the colour1 instead of1 or besides ham4 ,calf's ,head ,fricasseed4 ,clean1 and half boil half a head4 ,cut the meat in small bits1 and put into a tosser1 with a little gravy made of the bones1 and some of the water it was boiled in1 a bunch of sweet herbs1 an onion1 and a blade of mace4 ,if you have a sweetbread1 or young cockerels in the house1 use the cockscombs2 having first boiled them tender and blanched4 ,season the gravy with a little pepper1 nutmeg1 and salt3 rub down some flour and butter1 and give all a boil together2 then remove the herbs and onion1 and add a little cup of cream1 but do not boil it in4 ,serve with small bits of bacon rolled round1 and balls4 ,veal ,patties4 ,mince some veal1 that is not quite done1 with a little parsley1 lemonpeel1 a scrape of nutmeg1 and a little salt3 add a little cream and gravy just to moisten the meat2 and if you have any ham1 scrape a little bit and add to it4 ,do not warm it till the patties are baked2 and observe to put a bit of bread into each1 to prevent the paste from rising into cake4 ,fricandeau4 ,cut a large piece out of the prime part of a leg of veal1 about nine inches long1 and half as broad and thick3 beat it with a rolling pin2 then lard it very thickly on one side and the edges4 ,put it in a small stewpan1 with three pints of water1 a pound of veal cut in small bits1 and four or five ounces of lean ham1 and an onion3 simmer till the meat be tender2 then take it out2 cover to keep it moist1 and boil the gravy till it be a fine brown1 and much reduced3 then put the larded meat back into the gravy1 and pour a little of it over with a spoon4 ,when quite hot1 serve the meat and gravy round in the dish1 with the following sauce in a boat4 ,sorrel ,sauce4 ,wash a quantity of sorrel1 and boil it tender in the smallest quantity of water you can3 strain and chop it3 stew it with a little butter1 pepper1 and salt2 and if you like it high1 add a spoonful of gravy4 ,be careful to do it in a very well tinned saucepan2 or if you have a silver one1 or a silver mug1 it is far better2 as the sorrel is very sour1 especially in spring4 ,veal ,olives4 ,cut long thin collops3 beat them1 and lay on them thin slices of fat bacon1 and over a layer of forcemeat seasoned high1 with the addition of shred shalot1 and ,cayenne4 ,roll them tight1 about the size of two fingers1 but not more than two or three inches long3 fasten them round with a small skewer3 rub egg over1 and fry them of a light brown4 ,serve with brown gravy4 ,calf's ,liver4 ,sliced3 seasoned with pepper and salt1 and nicely broiled4 ,rub a bit of cold butter on it1 and serve hot and hot4 ,roasted4 ,wash and wipe it3 then cut a long hole in it1 and stuff it with crumbs of bread1 chopped anchovy1 herbs1 a good deal of fat bacon1 onion1 salt1 pepper1 a bit of butter1 and an egg4 ,sew the liver up2 then lard or wrap it in a veal caul1 and roast it4 ,serve with a good brown gravy1 and currant jelly4 ,sweetbreads4 ,half boil1 and stew in a white gravy4 ,add cream1 flour1 butter1 nutmeg1 salt1 and white pepper3 or1 in brown1 seasoned3 or1 after parboiling1 cover with crumbs1 herbs1 and seasoning1 and brown in a ,dutch oven4 ,serve with butter1 and mushroom catsup1 or gravy4 ,sweetbread ,ragout4 ,cut them about the size of a walnut3 wash and dry them2 then fry of a fine brown4 ,pour to them a good gravy1 seasoned with salt1 pepper1 allspice1 mushrooms1 or the catsup4 ,strain1 and thicken with butter1 and a little flour4 ,you may add truffles1 and morels1 and the mushrooms4 ,veal ,sausages4 ,chop equal quantities of lean veal and fat bacon1 a handful of sage1 a little salt1 pepper1 and a few anchovies4 ,beat all in a mortar2 and1 when used1 roll and fry it1 and serve with fried sippets4 ,spadbury's veal and pork sausages1 under the article of pork4 ,to make excellent meat of a ,hog's ,head4 ,split the head1 take out the brains1 cut off the ears1 and sprinkle it with common salt for a day2 then drain4 ,salt it well with common salt and saltpetre three days2 then lay salt and head into water 7a small quantity7 for two days4 ,wash it1 and boil it till all the bones will come out3 remove them1 and chop the head as quick as possible2 having skinned the tongue1 and taken the skin carefully off the head1 to put under and over4 ,season with pepper1 salt1 a little mace or ,jamaicas4 ,put the skin into a small pan3 press the cut head in1 and put the other skin over3 press it down4 ,when cold1 it will turn out and make a kind of brawn4 ,if too fat1 you may put a few bits of lean pork to go through the same process4 ,add salt and vinegar1 and boil with some of the liquor for a pickle to keep it4 ,to scald a ,sucking ,pig4 ,the moment the pig is killed1 put it into cold water for a few minutes2 then rub it over with a little rosin1 beaten extremely small1 and put it into a pail of scalding water half a minute2 take it out1 lay it on a table1 and pull off the hair as quickly as possible4 ,if any part does not come off1 put it in again4 ,when perfectly clean1 wash it well with warm water1 then in two or three cold waters1 lest any flavour of the rosin should remain4 ,take off the four feet at the first joint3 make a slit down the belly1 and take out the entrails3 put the liver1 heart1 and lights to the feet2 wash the pig well in cold water1 dry it thoroughly1 and fold it in a wet cloth to keep it from the air4 ,to roast a sucking ,pig4 ,if you can get it when just killed1 it is of great advantage4 ,let it be scalded1 which those who sell usually do4 ,then put some sage1 crumbs of bread1 salt1 and pepper in the belly1 and sew it up4 ,observe to skewer the legs back1 or the under part will not crisp4 ,lay it to a brisk fire till thoroughly dry2 then have ready some butter1 in a dry cloth1 and rub the pig with it in every part4 ,dredge as much flour over as will possibly lie1 and touch it no more till ready to serve2 then scrape off the flour1 with the greatest care1 with a blunt knife3 rub it well with the buttered cloth3 take off the head while yet at the fire1 and take out the brains1 and mix them with the gravy that comes from the pig4 ,then take it up1 and1 without withdrawing the spit1 cut it down the back and belly3 lay it in the dish1 and chop the sage and bread quickly1 as fine as you can1 and mix with a large quantity of fine melted butter1 which has very little flour4 ,put the sauce into the dish after the pig has been split down the back1 and garnished with the two ears1 and the two jaws2 the upper part of the head being taken off down to the snout4 ,in ,devon1 it is served whole if very small2 the head only being cut off4 ,pettitoes4 ,boil them1 and the liver and heart1 in a small quantity of water very gently2 then cut the meat fine1 and simmer it with a little of the water and the feet split1 till the latter be quite tender4 ,thicken with a bit of butter1 a little flour1 a spoonful of cream1 a little salt1 and pepper3 give a boil up1 and pour over a few sippets of bread1 and put the feet on the mince4 ,porker's ,head roasted4 ,choose a fine young head1 clean it well1 and put bread and sage as for pig3 sew it up tight1 and put it on a string or hanging jack4 ,roast it as a pig1 and serve with the same sauce4 ,pig's ,cheek for boiling4 ,cut off the snout1 and clean the head3 divide it1 take out the eyes and the brains1 and sprinkling the head with salt1 let it drain twenty four hours4 ,salt it with common salt and saltpetre4 ,let it lie eight or ten days1 if to be dressed without stewing with peas2 but less1 if to be dressed with peas2 and it must be washed first1 and then simmered till all is tender4 ,collared ,head4 ,scour the head and ears nicely3 take off the hair and snout1 and take out the eyes and the brain3 lay it in water one night2 then drain and salt it extremely well with common salt and saltpetre1 and let it lie five days4 ,boil it enough to remove the bones1 then lay it on a dresser1 turning the thick end of one side of the head towards the thin end of the other1 to make the roll of equal size1 sprinkle it well with salt and white pepper1 and roll it with the ears2 and if you approve1 put the pig's feet round the outside when boned2 or the thin parts of two cowheels4 ,bind it in a cloth and with a broad tape1 and boil it till quite tender2 then put a good weight upon it1 and do not remove the covering till cold4 ,if you choose it to be more like brawn1 salt it longer1 and let the proportion of saltpetre be greater1 putting in some pieces of lean pork1 and then cover it with cowheel1 to look like the horn4 ,this may be kept in or out of pickle of salt1 and water boiled1 with vinegar2 and is a very convenient thing to have in the house4 ,if likely to spoil1 slice and fry it with or without butter4 ,to roast a ,leg of ,pork4 ,choose a small leg of fine young pork1 cut a slit in the knuckle with a sharp knife1 and fill the space with sage and onion1 chopped1 and a little pepper and salt4 ,when half done1 score the skin in slices1 but do not cut deeper than the outer rind4 ,apple sauce and potatoes should be served to eat with it4 ,to boil a ,leg of ,pork ,salt it eight or ten days2 when to be dressed1 weigh it2 let it lie half an hour in cold water to make it white2 allow a quarter of an hour for every pound1 and half an hour over from the time it boils up2 skim it as soon as it boils1 and frequently after4 ,allow water enough4 ,save some of it to make pease soup4 ,some boil in a very nice cloth1 floured1 which gives a very delicate look4 ,serve pease pudding and turnips4 ,different ways of dressing ,pig's ,feet and ,ears4 ,clean them carefully1 and soak them some hours3 boil them tender1 then take them out2 and with some of the water boil some vinegar and a little salt1 and when cold put over them4 ,when to be dressed1 dry them1 divide the feet in two1 and slice the ears2 fry and serve them with butter1 mustard1 and vinegar4 ,they may be done in butter or only floured4 ,feet and ,ears ,fricasseed4 ,put no vinegar in the pickle1 if to be dressed with cream4 ,cut the feet and ears into neat bits1 and boil them in a little milk2 then pour that from them1 and simmer in a little veal broth1 with a bit of onion1 mace and lemonpeel4 ,before you serve1 add a little cream1 flour1 butter1 and salt4 ,jelly of ,feet and ,ears4 ,clean and prepare as in the foregoing receipt2 then boil in a very small quantity of water until every bone can be taken out2 throw in half a handful of chopped sage1 the same of parsley1 a seasoning of pepper1 salt1 and mace1 in fine powder2 simmer till the herbs are scalded1 then pour the whole into a melon form4 ,pork ,steaks4 ,cut them from a loin or neck1 of middling thickness3 pepper and broil them1 turning often4 ,when nearly done1 put the salt necessary1 rub a bit of butter over1 and serve the moment they are taken off the fire2 a few at a time4 ,to cure ,hams4 ,first way4 ,hang them a day or two2 then sprinkle with a little salt1 and drain them another day4 ,pound an ounce and a half of saltpetre1 ditto petresalt1 half an ounce of sal prunel1 and a pound of the coarsest sugar3 mix these well1 and rub into each ham every day for four days1 and turn it4 ,if a small one1 turn it every day for three weeks3 if a large one1 a week longer2 but do not rub after four days4 ,before you dry it1 drain and cover with bran4 ,smoke it ten days4 ,another way4 ,second way4 ,choose a leg of a hog that is fat and well fed3 hang as above4 ,to it1 if large1 put1 in fine powder1 one pound of bay salt1 four ounces saltpetre1 one pound of the coarsest sugar1 and one handful of common salt1 and rub it thoroughly4 ,lay the rind downwards1 and cover the fleshy part with the salts4 ,baste it as often as you can with the pickle2 the more the better4 ,keep it four weeks in the pickle1 turning it daily4 ,drain and throw bran over it2 then hang it in a chimney where wood is burnt1 and turn it sometimes for ten days4 ,another way4 ,third way4 ,hang the ham and sprinkle with salt as above1 then rub it daily with the following in fine powder3 half a pound of salt1 ditto bay salt1 two ounces of saltpetre1 and two ounces of black pepper1 mixed with a pound and a half of treacle4 ,turn it twice a day in the pickle1 for three weeks4 ,lay it in a pail of water for one night1 wipe it quite dry1 and smoke it two or three weeks4 ,another way1 that gives a high flavour4 ,fourth way4 ,when the weather will permit1 hang the ham three days3 mix an ounce of saltpetre with one quarter of a pound of bay salt1 ditto common salt1 ditto of coarsest sugar1 and a quart of strong beer2 boil them together1 and pour over immediately on the ham2 turn it twice a day in the pickle for three weeks4 ,an ounce of black pepper1 ditto of pimento1 in finest powder1 added to the above1 will give still more flavour4 ,cover with bran when wiped1 and smoke from three to four weeks1 as you approve2 the latter will make it harder1 and more of the flavour of ,wesphalia4 ,sew hams in hessings1 i4e4 coarse wrapper1 if to be smoked where there is strong fire4 ,a method of giving a still higher flavour4 ,sprinkle the ham with salt after it has hung two or three days3 let drain2 make a pickle of a quart of strong beer1 half a pound of treacle1 an ounce of coriander seeds1 two ounces of juniper berries1 an ounce of pepper1 ditto pimento1 an ounce of saltpetre1 half an ounce of sal prunel1 a handful of common salt1 and a head of shalot1 all pounded or cut fine4 ,boil these together a few minutes1 and pour over the ham3 this quantity for one of ten pounds4 ,rub and turn it every day1 for a fortnight2 then sew it up in a thin linen bag1 and smoke it three weeks4 ,observe to drain it from the pickle1 and rub it in bran previous to drying4 ,hogs' ,cheeks to dry4 ,the snout being cut off1 the brains removed1 and the head cleft1 but not cut apart on the upper side1 rub it well with salt4 ,next day remove the brine1 and salt it again2 the following day cover the head with half an ounce of saltpetre1 two ounces of bay salt1 a little common1 and four ounces of coarsest sugar4 ,let the head be often turned4 ,in twelve days smoke for a week like bacon4 ,to dress ,hams4 ,if long hung1 put the ham into water a night1 and either dig a hole in the earth1 or let it lie on damp stones1 sprinkled with water to mellow1 two or three days1 covering it with a heavy tub1 to keep vermin from it4 ,wash it well1 and put it into a boiler with plenty of water4 ,let it simmer four1 five1 or six hours1 according to the size4 ,when sufficiently done1 if before the time of serving1 cover it with a clean cloth doubled1 and keep the dish hot over boiling water4 ,remove the skin1 and strew raspings over the ham4 ,garnish with carrot4 ,preserve the skin as whole as possible1 to keep over the ham when cold1 which will prevent its drying4 ,the manner of curing ,wiltshire ,bacon4 ,sprinkle each flitch with salt1 and let the blood drain off for twenty four hours2 then mix one pound and a half of coarse sugar1 ditto of bay salt1 not quite so much as half a pound of saltpetre1 and a pound of common salt1 and rub it well on the bacon1 turning it every day for a month2 then hang it to dry1 and afterwards smoke it ten days4 ,the above salts are for the whole hog4 ,to pickle ,pork4 ,the quantities proportioned to the middlings of a pretty large hog2 the hams and shoulders being cut off4 ,mix and pound fine four ounces of saltpetre1 one pound of coarse sugar1 one ounce of sal prunel1 and a little common salt4 ,having sprinkled the pork with salt1 and drained it twenty four hours1 rub it with the above1 and then pack the pieces light in a small deep tub1 filling up the spaces with common salt4 ,place large pebbles on the pork1 to prevent its swimming in the pickle which the salt will produce4 ,sausages4 ,chop fat and lean of pork3 season with sage1 pepper1 and salt2 and you may add two or three pimentos4 ,half fill hog's guts1 that have been soaked and made extremely clean3 or the meat may be kept in a very small pan1 closely covered2 and so rolled and dusted with a very little flour before they are fried4 ,an excellent ,sausage to eat cold4 ,season fat and lean pork with some salt1 saltpetre1 black and ,jamaica pepper1 all in finest powder1 and well rubbed into the meat4 ,the sixth day cut it small1 and mix with it some shred shalot1 or garlick1 as fine as possible4 ,have ready an ox gut that has been scoured1 salted1 and soaked well1 and fill it with the above stuffing3 tie up the ends1 and hang it to smoke as you would hams2 but first wrap it in a fold or two of old muslin4 ,it must be high dried4 ,some eat it without boiling1 others like it boiled first4 ,the skin should be tied in different places1 making each link about eight or nine inches long4 ,spadbury's ,oxford ,sausages4 ,chop a pound and a half of pork1 and the same of veal1 cleared of skins and sinews4 ,add three quarters of a pound of beef suet1 mince and mix them4 ,steep the crumbs of a penny loaf in water1 and with a little dried sage1 pepper1 and salt1 mix with the meat4 ,black ,puddings4 ,the blood must be stirred with salt till cold4 ,put a quart of it1 or rather more1 to a quart of old grits1 to soak one night2 and soak the crumbs of a quartern loaf in rather more than two quarts of new milk1 made hot4 ,in the mean time prepare the guts1 by washing and scraping with salt and water1 and changing the water several times4 ,chop fine a little winter savory and thyme1 a great deal of pennyroyal1 pepper1 salt1 a few cloves1 allspice1 ginger1 and nutmeg4 ,mix these with three pounds of beefsuet1 and six eggs well beaten and strained1 and then beat the bread1 grits1 c4 all up with the seasoning4 ,when well mixed1 have ready some hogs fat cut in large bits1 and as you fill the skins put it in at proper distances4 ,tie them in links1 having only half filled them1 and boil them in a large kettle1 pricking them as they swell1 or they will burst4 ,when boiled1 lay them between clean cloths till cold1 and hang them up in the kitchen4 ,when to be used1 scald them a few minutes in water1 wipe and put them in a ,dutch oven4 ,if there are not sufficient skins1 put the stuffing in basons1 and boil1 covered with floured cloths2 and slice and fry it when used4 ,black ,puddings another way4 ,soak a quart of bruised grits in two quarts of hot milk1 or less1 if sufficient to swell them4 ,chop a good quantity of pennyroyal1 some savory and thyme2 salt1 pepper1 and ,jamaica pepper1 finely powdered4 ,mix the above with a quart of the blood1 prepared as before3 then half fill the skins1 after they have been cleaned most thoroughly1 and put as much of the leaf1 i4 e4 fat of the pig1 as shall make it pretty rich4 ,boil as before directed4 ,white ,hogs' ,puddings4 ,when the skins have been soaked and cleaned as before directed1 rinse and soak them all night in rosewater1 and put into them the following filling2 mix half a pound of blanched almonds1 cut in seven or eight bits1 with one pound of grated bread1 two pounds of marrow or suet1 one pound of currents1 some beaten cinnamon1 cloves1 mace1 and nutmeg1 a quart of cream1 yelks of six1 and whites of two eggs1 a little orange flour water1 a little fine ,lisbon sugar1 some lemon peel1 and citron sliced1 and half fill the skins4 ,boil as before directed4 ,hogs' ,lard4 ,should be carefully melted in a jar1 put into a kettle of water1 and boiled and run into bladders that have been extremely well cleaned4 ,the smaller they are1 the better the lard keeps2 as after the air reaches it1 it becomes rank4 ,put in a sprig of rosemary when melted4 ,this being a most useful article for frying fish1 it should be prepared with care4 ,mixed with butter it makes fine crust4 ,pig's ,harslet4 ,wash and dry some liver1 sweetbreads1 and fat and lean bits of pork2 beating the latter with a rolling pin to make it tender4 ,season with pepper1 salt1 sage1 and a little onion1 shred fine4 ,put all when mixed into a cawl1 and fasten it up tight with a needle and thread4 ,roast it on a hanging jack1 or by a string4 ,or serve in slices with parsley for a fry4 ,serve with a sauce of port and water1 and mustard just boiled up1 and put into the dish4 ,loins and ,necks of ,pork1 roast4 ,shoulders and breasts put into pickle1 or salt the former as a leg4 ,rolled ,neck4 ,bone it4 ,put a forcemeat of chopped sage1 a very few crumbs of bread1 salt1 pepper1 and two or three pimentos over the inside3 then roll the meat as tight as you can1 and roast it slowly1 and at a good distance at first4 ,to make a ,pickle for ,hams1 ,tongues1 or ,beef1 if boiled and skimmed between each parcel of them1 that will keep for years4 ,to two gallons of spring water put two pounds of coarse sugar1 two pounds of bay1 and two and a half pounds of common salt1 and half a pound of saltpetre1 in a deep earthen glazed pan1 that will hold four gallons1 and has a cover that will fit close4 ,keep the beef or hams as long as they will bear1 before you put them into the pickle1 and sprinkle them with coarse sugar in a pan1 from which they must drain4 ,rub the hams1 c4 well with the pickle1 and pack them in close1 putting as much as the pan will hold1 so that the pickle may cover them4 ,the pickle is not to be boiled at first4 ,a small ham may lie fourteen days1 a large one three weeks2 a tongue twelve days2 beef in proportion to its size4 ,they will eat well out of the pickle without drying4 ,when to be dried1 let each piece be drained over the pan1 and when it will drop no longer1 take a clean sponge and dry it thoroughly4 ,six or eight hours will smoke them2 and there should be only a little sawdust and wet straw burnt to smoke them2 but if put into a baker's chimney1 sew them in coarse cloth1 and hang them a week4 ,excellent ,bacon4 ,when the hog is divided1 if a large one1 the chine should be cut out4 ,the bacon will be preserved from being rusty1 if the spareribs are left in4 ,salt the bacon six days2 then drain it from the first pickle4 ,mix as much salt as you judge proper with eight ounces of bay salt1 four ounces of saltpetre1 and one pound of coarse sugar1 to each hog1 the hams being first cut off4 ,rub the salts well in1 and turn it every day for a month4 ,drain1 and smoke a few days2 or dry without1 by hanging in the kitchen1 not near the fire4 ,,mutton4 ,the ,haunch4 ,keep as long as it can be preserved sweet1 by the different modes of keeping4 ,let it be washed with warm milk and water1 or vinegar1 if necessary2 but soak off the flavour from keeping4 ,put a coarse paste on strong paper1 and fold the haunch in3 set it at a great distance from the fire1 and allow proportionable time for the paste1 which do not remove till about thirty five or forty minutes before serving2 then baste it perpetually4 ,you will have brought the haunch nearer to the fire before you take off the paste1 and must froth it up as you would venison4 ,a gravy must be made of a pound and a half of loin of old mutton1 simmered in a pint of water to half1 and no seasoning but salt4 ,brown it with a little burnt sugar1 and send it up in the dish3 but there should be much gravy in the meat2 for though long at the fire1 the distance and covering will prevent its being done dry4 ,serve with currantjelly sauce4 ,legs roasted1 and onion or currantjelly sauce3 or1 boiled1 with caper sauce and vegetables4 ,necks are particularly useful1 as so many dishes may be made of them2 but they are not advantageous for the family4 ,the bones should be cut short2 which the butchers will not do unless particularly desired4 ,note4 ,when there is more fat to a neck or loin of mutton than is agreeable to eat with the lean1 it makes an uncommonly good suet pudding1 or crust for a meatpie1 being cut very fine4 ,the best end of the neck boiled1 and served with turnips3 or roasted3 or in steaks1 in pies1 or harrico4 ,the scrag stewed in broth1 or with a small quantity of water1 some small onions1 a few peppercorns and a little rice1 and served together4 ,harrico4 ,take off some of the fat1 and cut the middle or best end of the neck into rather thin steaks4 ,put the fat into a fryingpan1 and1 flouring1 fry them in it of a fine light brown1 but not enough for eating4 ,put them in a dish while you fry the carrots1 turnips1 and onions2 the former in dice1 the latter sliced2 but they must only be warmed1 not browned1 or you need not fry them4 ,then lay the steaks at the bottom of a stewpan1 the vegetables over1 and pour as much boiling water on them as will just cover3 give one boil1 skim well1 and then set the pan on the side of the fire to simmer gently till tender3 in three or four hours skim1 and add pepper1 salt1 and one spoonful of catsup4 ,mutton ,pie4 ,cut steaks from a loin or neck of mutton3 beat them and remove some of the fat4 ,season with salt1 pepper1 and a little onion4 ,put a little water at the bottom of the dish1 and a little paste on the edge2 then cover with a moderately thick paste4 ,or raise small pies1 and1 breaking each bone in two to shorten it1 season and cover it over1 pinching the edge4 ,when they come out1 pour a spoonful of gravy1 made of a bit of mutton1 into each4 ,the mutton should have hung4 ,mutton and ,potatoe ,pie4 ,season the steaks of a loin or neck2 lay them in a dish3 have ready potatoes mashed very thick1 with some milk1 and a bit of butter and salt1 and cover the meat as with a very thick crust1 and to come on the surrounding edge4 ,mutton ,pudding4 ,season as above4 ,lay one layer of steaks at the bottom of the dish1 and pour a batter of potatoes boiled and pressed through a colander1 and mixed with milk and an egg1 over them3 then putting the rest of the steaks1 and batter1 bake it4 ,batter with flour1 instead of potatoes1 eats well1 but requires more egg1 and is not so good4 ,mutton ,sausages4 ,take a pound of the rawest part of a leg of mutton that has been either roasted or boiled3 chop it extremely small3 season with pepper1 salt1 mace1 and nutmeg4 ,add six ounces of beef suet1 some sweet herbs1 two anchovies1 and a pint of oysters1 all chopped very small2 a quarter of a pound of grated bread1 some of the anchovy liquor1 and all that came from the oysters2 the yelks and whites of two eggs well beaten4 ,put it all1 when well mixed1 into a little pot1 and use it by rolling it into balls or sausage shape1 and fry them4 ,if approved1 a little shalot may be added2 or garlick1 which is a great improvement4 ,mutton ,steaks ,should be cut from a loin or neck that has hung4 ,if the latter1 the bones should not be long4 ,they should be broiled on a clear fire1 and seasoned when half done1 and frequently turned2 when1 taking into a very hot dish1 rub a bit of butter on each1 and serve hot and hot the moment they are done4 ,they may be covered with forcemeat4 ,mutton ,collops4 ,cut from that part of a well hung loin of mutton which is next the leg1 some collops very thin4 ,take out the sinews4 ,season them with salt1 pepper and mace1 and strew over them shred parsley1 thyme1 and two or three shalots4 ,fry them in butter till half done4 ,add half a pint of gravy1 a little juice of lemon1 and a piece of butter rubbed in flour1 and simmer the whole very gently five minutes4 ,they should be served immediately1 or they will be hard4 ,lamb ,steaks4 ,fry a beautiful brown4 ,throw over them1 when served1 a good quantity of crumbs of bread fried1 and crimped parsley3 the receipt for doing which of a fine colour1 is given under the article of vegetables4 ,mutton and ,lamb steaks1 seasoned and broiled in buttered papers1 either with crumbs and herbs1 or without1 are a genteel dish1 and eat well4 ,sauce for them1 called sauce ,robart1 under the list of sauces4 ,saddle or ,loin of mutton1 roasted3 the former a fashionable dish4 ,shoulder of mutton1 roasted1 and onion sauce4 ,bladebone broiled4 ,shoulder of ,mutton boiled with ,oysters4 ,hang it some days1 then salt it well for two4 ,bone it1 and sprinkle it with pepper1 and a bit of mace pounded4 ,lay some oysters over it1 and roll the meat up tight with a fillet4 ,stew it in a small quantity of water1 with an onion1 and a few peppercorns1 till quite tender4 ,have ready a little good gravy1 and some oysters stewed in it3 thicken with flour and butter1 and pour over the mutton when the tape is removed4 ,the stewpan should be kept close covered4 ,breast of ,mutton4 ,the superfluous fat being cut off1 roast1 and serve with stewed cucumbers3 or1 to eat cold1 having covered it with chopped parsley3 or half boiled1 and then grilled before the fire1 being covered with crumbs and herbs1 and served with caper sauce3 or boned1 a good deal of the fat being taken off1 and covered with bread1 herbs1 and seasoning2 then rolled1 and boiled1 and served with chopped walnut1 or capers and butter4 ,rolled ,loin of ,mutton4 ,hang the mutton1 to be tender4 ,bone it1 and lay a seasoning of pepper1 pimento1 mace1 nutmeg1 a few cloves1 all in fine powder1 over it4 ,next day prepare a stuffing as for a hare1 beat the meat1 and cover it with the stuffing1 roll it tight1 and fillet it4 ,half bake it in a slow oven3 let it grow cold3 remove the fat1 and put the gravy into a stewpan3 flour the meat1 and put in likewise2 stew till near ready1 and add a glass of port wine1 some catsup1 an anchovy1 and a little lemon pickle1 half an hour before serving1 which do in the gravy1 and with jelly sauce4 ,a few fresh mushrooms are a great improvement1 but not if to eat like hare1 nor add the lemon pickle4 ,rumps1 kidneys1 livers1 and hearts1 well washed1 seasoned1 and broiled1 and served with cold butter rubbed on them4 ,steaks of ,mutton1 or ,lamb and ,cucumbers4 ,quarter cucumbers1 and lay them in a deep dish2 sprinkle them with salt1 and pour vinegar over4 ,fry chops of a fine brown1 and put them in a stewpan3 drain the cucumbers1 and put over the steaks3 put some sliced onions1 pepper1 and salt3 pour hot water or weak broth on them3 stew and skim well4 ,an excellent ,hotch ,potch4 ,stew pease1 lettuce1 and onions1 in a very little water1 with a beef or ham bone4 ,while doing1 fry some mutton or lamb steaks1 seasoned1 of a nice brown4 ,three quarters of an hour before dinner put the steaks into a stewpan1 and the vegetables over3 stew them1 and serve all together in a tureen4 ,another ,hotch ,potch4 ,knuckle of veal1 and scrag of mutton1 stewed with vegetables as above4 ,mutton ,ham4 ,choose a fine grained leg of wether mutton1 of twelve or fourteen pounds weight4 ,let it be cut ham shape1 and hang two days3 then put into a stewpan half a pound of bay salt1 the same of common salt1 two ounces of saltpetre1 half a pound of coarsest sugar1 all in powder3 mix and make it quite hot2 then rub it well into the ham1 let it be turned in the liquor daily4 ,at the end of four days put two ounces more of common salt3 in twelve days take it out2 dry1 and hang it up in the wood smoke a week4 ,mutton ,cutlets in the ,portuguese way4 ,cut the chops1 and half fry them1 with sliced shalot or onion1 chopped parsley1 and two bayleaves2 seasoned with pepper and salt4 ,then lay a forcemeat on a piece of white paper1 put the chop on it1 cover with forcemeat1 and twist the paper up1 leaving a hole for the end of the bones to go through4 ,broil on a gentle fire4 ,serve with sauce ,robart2 or1 as the seasoning makes the cutlets high1 a little gravy4 ,lamb4 ,leg boiled in a cloth to look as white as possible3 the loin fried in steaks and served round1 garnished with dried or fried parsley4 ,spinach to eat with it4 ,or dressed separately1 or roasted4 ,lamb's ,head and ,hinge4 ,that of a house lamb is best1 but either1 if soaked in cold water1 will be white4 ,boil the head separately till very tender1 and have ready the liver and lights cut small4 ,after being three parts boiled1 stew them in a little of the water in which they were boiled4 ,season1 and thicken with flour and butter1 and serve the mince round the head4 ,fore ,quarter of ,lamb4 ,roasted whole1 or separately4 ,if left to be cold1 chopped parsley should be sprinkled over it4 ,lamb's ,fry4 ,serve it fried a beautiful colour1 and a good deal of dried or fried parsley over it4 ,turkey to ,boil4 ,make a stuffing of bread1 herbs1 salt1 pepper1 nutmeg1 lemonpeel1 a few oysters or an anchovy1 a bit of butter1 some suet1 and an egg4 ,put this in the crop1 and fasten up the skin1 and boil the turkey in a floured cloth1 to make it very white4 ,have ready a fine oyster sauce1 made rich with butter1 a little cream1 a spoonful of soy1 if approved1 and pour over the bird4 ,or1 liver and lemon sauce4 ,hen birds are best for boiling1 and should be young4 ,turkey to ,roast4 ,the sinews of the legs should be drawn1 whichever way it be dressed4 ,the head should be twisted under the wing2 and in drawing1 care should be taken not to tear the liver1 or let the gall touch it4 ,put a stuffing of sausage meat2 or1 if sausages are to be served in the dish1 a bread stuffing4 ,as this makes a large addition to the size of the bird1 observe that the heat of the fire be constantly to that part2 for the breast is frequently not enough done4 ,a little strip of paper should be put on the bone to prevent scorching1 while the other parts roast4 ,baste well1 and froth it up4 ,gravy in the dish1 and plenty of bread sauce in a sauce tureen4 ,pulled ,turkey4 ,divide the meat of the breast by pulling instead of cutting2 then warm it in a spoonful or two of white gravy1 a little cream1 grated nutmeg1 salt1 and a little flour and butter3 warm1 but do not boil it4 ,the leg seasoned1 scored1 and broiled1 put in the dish1 with the above round it4 ,cold chicken does as well4 ,turkey ,patties4 ,mince some of the white parts1 and with grated lemon1 nutmeg1 salt1 a very little white pepper1 cream1 and a very little bit of butter warmed4 ,fill the patties2 they having been first baked with a bit of bread in each1 to keep them hollow4 ,pheasants and ,partridges4 ,roast as turkey1 and serve with a fine gravy3 in which put the smallest bit of garlick1 and bread sauce4 ,when cold1 they may be made into excellent patties1 but their flavour should not be overpowered by lemon4 ,potted ,partridge4 ,when nicely cleaned1 season with the following1 in finest powder3 mace1 ,jamaica pepper1 white pepper1 and salt4 ,rub every part well2 then lay the breasts downwards in a pan1 and pack the birds as close as you possibly can4 ,put a good deal of butter on them2 then cover the pan with a coarse flour paste1 and a paper over3 tie close and bake4 ,when cold1 put into pots1 and cover with butter4 ,a very economical way of ,potting ,birds4 ,prepare as before4 ,when baked1 and become cold1 cut them in proper pieces for helping1 and pack them close into a large potting pot1 and leave1 if possible1 no spaces to receive the butter2 with which1 cover them1 and one third part less will be requisite than when done whole4 ,to clarify ,butter for potted things4 ,put it in a sauce boat1 and set that in a stewpan that has a little water in1 over the fire4 ,when melted1 observe not to pour the milky parts over the potted things1 they will sink to the bottom4 ,fowls4 ,boiled1 with oyster1 lemon1 parsley1 and butter1 or liver sauces2 or with bacon and greens4 ,ditto roasted4 ,egg sauce1 bread sauce1 or garnished with sausages1 scalded1 and parsley4 ,a large barndoor fowl well hung1 stuffed in the crop with sausage meat1 and gravy in the dish1 and with bread sauce4 ,the head should be turned under the wing4 ,fowl split down the back1 peppered1 salted1 and broiled4 ,serve it with mushroom sauce4 ,to boil ,fowl with ,rice4 ,stew the fowl very slowly1 in some clear mutton broth1 well skimmed1 and seasoned with onion1 mace1 pepper1 and salt4 ,about half an hour before it be ready1 put in a quarter of a pint of rice1 well washed and soaked4 ,simmer till tender2 then strain from the broth1 and put the rice on a sieve before the fire4 ,keep the fowl hot2 lay it in the middle of the dish1 and the rice round it1 without the broth2 which will be very nice to eat as such2 but the less liquor it is done with the better4 ,fricassee of ,chickens4 ,boil them rather more than half in a small quantity of water3 let them cool2 then cut them up1 and put them to simmer in a little gravy1 made of the liquor they were boiled in1 and a bit of veal or mutton1 onion1 mace1 lemonpeel1 white pepper1 and a bunch of sweet herbs4 ,when quite tender1 keep them hot while you thicken the sauce thus3 strain off1 and put it back into the saucepan1 with a little salt1 a scrape of nutmeg1 a bit of flour and butter3 give it one boil2 and when you are going to serve1 beat up the yelk of an egg1 add half a pint of cream1 and stir them over the fire1 but do not let it boil4 ,it will be equally good without the egg4 ,another white ,sauce1 more easily made4 ,take a little of the water that boiled the fowls1 7which must be kept hot7 and stew with it some cut onion1 a bit of parsley1 a blade of mace1 and a bit of lemonpeel4 ,mix with this a bit of butter1 flour1 and little thick cream1 and adding the chicken1 warm it with the sauce4 ,the above for veal or rabbit2 but if either are not sufficiently done before1 then the cream and flour should be added just before serving1 after the meat is a little stewed4 ,davenport ,fowls4 ,hang young fowls a night3 take the livers1 hearts1 and tenderest parts of the gizzards1 shred very small1 with half a handful of young clary1 an anchovy to each fowl1 one onion1 and the yelks of four eggs1 boiled hard1 with pepper1 salt1 and mace to your taste4 ,stuff the fowls with this1 and sew up the vents and necks quite close1 that the water may not get in4 ,boil them in salt and water till near done2 then drain1 and put them into a stewpan1 with butter enough to brown them4 ,then serve with fine melted butter1 and a spoonful of catsup1 of either sort1 in the dish4 ,to pull ,chicken4 ,take off the skin1 and pull the flesh off the bones of a cold fowl1 in as large pieces as you can4 ,dredge with flour1 and fry of a nice brown in butter2 which drain from it1 and simmer in a good gravy1 well seasoned1 and thickened with a little flour and butter4 ,add the juice of half a lemon4 ,chicken ,pie4 ,cut up two young fowls3 season with white pepper1 salt1 a little mace1 and nutmeg1 all in the finest powder2 likewise a little ,cayenne4 ,put the chicken1 slices of ham or gammon1 forcemeat1 and hard eggs1 alternately4 ,if to be in a dish1 put a little water2 if in a raised crust1 none4 ,against the pie be baked1 have ready a gravy of knuckle of veal1 with a few shank bones1 seasoned with herbs1 onion1 mace1 and pepper4 ,if in a dish1 put in as much gravy as will fill it3 if in crust1 let it go cold2 then open the lid1 and put in the jelly4 ,the ,forcemeat for ,pies of ,fowls of any kind4 ,pound fine1 cold chicken1 or veal1 a bit of fat bacon1 some grated ham1 crumbs of bread1 a very little bit of onion1 parsley1 knotted marjorum1 and a very small bit of tarragon1 chopped fine2 a blade of mace1 a little nutmeg1 white pepper1 and salt1 in finest powder4 ,when well mixed1 add eggs to make into balls4 ,chicken ,curry4 ,cut up the chickens before they are dressed1 and fry them in butter1 with sliced onions1 till of a fine colour3 or if you use those that have been dressed1 do not fry them3 lay the joints1 cut in two or three pieces each1 into a stewpan1 with veal or mutton gravy1 a clove or two of garlick1 four large spoonfuls of cream1 and some ,cayenne3 rub smooth one or two spoonfuls of curry powder1 with a little flour1 and a bit of butter1 and add twenty minutes before you serve2 stewing it on till ready4 ,a little juice of lemon should be squeezed in when serving4 ,slices of rare done veal1 rabbit1 or turkey1 make a good curry4 ,a dish of rice boiled plain1 as hereafter directed1 must be always served to eat with curry4 ,another ,curry1 and more quickly made4 ,cut up a chicken or young rabbit2 if the former1 take off the skin1 and rub each piece in a large spoonful of flour1 mixed with half an ounce of curry powder3 slice two or three onions1 and fry in butter1 of a fine light brown2 then add the meat1 and fry altogether1 until the latter begin to brown2 then put into a stewpan1 and pour boiling water over to cover4 ,let it simmer very gently two or three hours until quite tender4 ,if too thick1 put more water half an hour before it be served4 ,dressed fowl or meat may be done2 but the curry will be better made of fresh4 ,grouse4 ,are to be roasted like fowls2 but their heads twisted under the wing1 and served with gravy1 and bread sauce1 or with sauce for wild fowl4 ,see ,sauces4 ,to pot ,grouse1 or ,moor ,game4 ,pick1 singe1 and wash them very clean2 then rub them inside and out with a high seasoning of salt1 pepper1 mace1 nutmeg1 and allspice4 ,lay them in as small a pot as will hold them3 cover them with butter1 and bake them in a slow oven4 ,when cold1 take off the butter1 move the birds from the gravy1 dry1 and put them into pots that will just fit one or two2 the former1 where there are not many4 ,melt the former butter with some more1 so as to completely cover the birds3 but take care not to oil it4 ,do not let it be too hot4 ,to roast ,widgeon1 ,duck1 ,teal1 or ,moorhen4 ,the flavour is best preserved without stuffing2 but put some pepper1 salt1 and a bit of butter in the birds4 ,wild fowl require to be much less done than tame1 and to be served of a fine colour4 ,the basting ordered in the foregoing receipt takes off a fishy taste which wild fowl sometimes have4 ,send up a very good gravy in the dish2 and on cutting the breast1 half a lemon squeezed over1 with pepper on it1 improves the taste4 ,or stuff them with crumbs1 a little shred onion1 sage1 pepper1 and salt1 but not a large quantity1 and add a bit of butter4 ,slice an onion1 and put into the dripping pan1 with a little salt1 and baste the fowls with it till three parts done2 then remove that1 and baste with butter4 ,they should come up finely frothed1 and not be overdone4 ,an excellent sauce under that article4 ,duck to boil4 ,choose a fine fat duck1 salt it two days1 then boil it slowly1 and cover it with onion sauce made very white1 and the butter melted with milk instead of water4 ,to roast duck3 stuff or not1 and serve with gravy4 ,duck ,pie4 ,bone a full grown young duck1 and a fine young fowl of a good size4 ,season them both well with mace1 pepper1 salt and allspice4 ,put the fowl within the duck1 and a calf's tongue that has been pickled red1 and boiled1 within the fowl4 ,make the whole to lie close4 ,the skin of the legs and wings should be drawn inwards1 that the body may lie smooth1 ,put the birds into a raised pie1 or small piedish1 and cover it with a thickish paste4 ,bake in a slow oven to eat cold4 ,the old ,staffordshire raised pies were made as above1 but a turkey was put over the duck1 and a goose over that1 forming a very large pie4 ,goose to ,roast4 ,after being carefully picked1 the plugs of the feathers pulled out1 and the hairs singed1 let it be well washed1 dried1 and seasoned with onion1 sage1 pepper1 and salt2 fasten it tight at the neck and vent1 and roast it4 ,when half done1 let a narrow strip of paper be skewered on the breastbone4 ,baste it well1 and observe to take it up the moment it is done1 nicely frothed4 ,when the breast rises1 take off the paper1 and observe to serve it before it fall1 or it will be spoiled1 and come to table flattened4 ,before it is cut up1 cut the apron off1 and pour in a wineglass of port wine and a teaspoonful of mustard4 ,cut the breast from one pinion to the other1 if for a large party1 without leaving meat to the wingbone4 ,gravy1 and apple sauce4 ,green ,goose ,pie4 ,bone two green geese1 having first removed every plug1 and singed them nicely4 ,wash them clean2 season high with salt1 mace1 pepper1 and pimento3 put one within the other1 and press them close into your piedish2 put a good deal of butter over them1 and bake with or without a crust3 if the latter1 a cover that will keep the steam in1 must supply the place of a crust4 ,it will keep long4 ,giblet ,pie4 ,stew duck or goose giblets1 when nicely cleaned1 with onion1 black pepper1 and a bunch of sweet herbs1 till tender4 ,let them become cold2 then put them in the dish with two or three steaks of veal1 beef1 or mutton1 especially if there are not giblets enough to make the sized pie that you wish4 ,a little cup of cream1 put in when baked1 is a great improvement4 ,put the liquor in first4 ,stewed ,giblets4 ,as above1 and add a little butter and flour4 ,serve with sippets1 and cream just scalded in the sauce4 ,stewed ,pigeons4 ,let them be fresh1 and carefully cropped1 drawn1 and washed1 then let them soak half an hour3 in the mean time cut a hard white cabbage into water in slices as for pickling2 drain it1 and boil it in milk and water2 drain it again1 then lay some of it at the bottom of a stewpan2 put the birds on it1 being well seasoned1 and cover them with the remainder2 put a little broth into them1 and stew till quite tender1 before you serve4 ,add some cream1 and a little flour and butter2 give it one boil1 and serve the cabbage round the pigeons4 ,another way4 ,stew in a good gravy1 stuffed or not1 and season well4 ,add a little mushroom catsup1 or fresh mushrooms4 ,to pickle ,pigeons4 ,bone the pigeons1 turn the inside out1 and lard it3 season with ,jamaica pepper pounded very fine1 and a little salt3 turn the inside outward again1 and tie the neck and rump with thread3 put them in boiling water1 let them boil a minute or two to plump2 take them out1 and dry with a cloth4 ,the pickle must be made of an equal quantity of wine1 and white wine vinegar2 white pepper1 ,jamaica pepper1 sliced nutmeg1 ginger1 and two or three bayleaves boiled4 ,when it boils1 put the pigeons into it1 and let them boil fifteen minutes1 if small2 twenty1 if large4 ,then take them out1 wipe1 and let them cool4 ,when the pickle is cold1 take off the fat1 and put them in4 ,they must be kept in a stonejar1 tied down with a bladder to exclude the air4 ,you may in some1 instead of larding1 put a stuffing of hard yelks of eggs1 and marrow1 in equal quantities1 spices1 and sweet herbs4 ,pigeons in ,jelly4 ,save some of the liquor in which a knuckle of veal has been boiled1 as likewise a calf's foot1 or else simmer some isinglass in it1 a blade of mace1 an onion1 a bunch of herbs1 some lemonpeel1 white pepper1 and salt4 ,when the pigeons are nicely cleaned and soaked1 put them in a pan1 and pour the liquor over them2 and let them be baked1 and remain in it till cold4 ,when served1 put jelly over and round them4 ,season them as you approve4 ,potted ,pigeons4 ,take fresh ones3 clean them carefully3 season with pepper and salt3 put them close in a small pan1 and pour butter over3 bake1 and when cold take them out4 ,put into fresh pots1 fit to serve to table1 two or three in each1 and pour butter over1 using that which was baked with them as part4 ,observe1 that it is necessary to put a good deal of butter if to be kept4 ,note4 ,butter that has covered potted things is good for basting1 and will make very good paste for meatpies4 ,if to be high1 add some mace1 and a few ,jamaica peppers to the seasoning4 ,pigeon ,pie4 ,clean as before3 season2 and1 if approved1 put some parsley into the birds1 and a bit of butter1 with pepper and salt4 ,lay a beefsteak at the bottom of the dish1 and hard eggs between each two birds1 and a little water4 ,if you have ham in the house1 lay a slice on each3 it is a great improvement to the flavour4 ,observe1 when you cut ham for sauce or pies1 to turn it1 and take from the underside instead of the prime4 ,broiled ,pigeons4 ,slit them down the back3 season1 and broil4 ,serve with mushroom sauce2 or melted butter1 with a little mushroom catsup4 ,roast ,pigeons4 ,should be stuffed with uncut parsley1 seasoned2 and served with parsley and butter4 ,asparagus1 or peas1 should be dressed to eat with them4 ,parsley ,pie4 ,lay veal or fowl at the bottom of a pie dish1 seasoned4 ,take a colander full of picked parsley1 cover the meat with it1 and pour some cream into the dish1 and a spoonful or two of broth4 ,cover with crust4 ,potatoe ,pasty4 ,boil1 peel1 and mash potatoes as fine as possible2 then mix pepper1 salt1 and a little thick cream1 or1 if you prefer it1 butter4 ,make a paste1 and1 rolling it out like a large puff1 put the potatoe into it1 and bake it4 ,turnip ,pie4 ,season mutton chops with pepper and salt3 lay them in the bottom of a dish1 reserving the ends of the bones to lay over the turnips2 which cut and season1 and lay over the steaks till the dish be full4 ,put two or three spoonfuls of water in1 and cover with crust4 ,you may add a little onion4 ,shrimp ,pie4 ,excellent4 ,take a quart of picked shrimps3 if very salt1 only season with mace1 and a clove or two in fine powder2 but if not salt1 mince two or three anchovies1 mix with the spice1 and season them4 ,put some butter at the bottom of the dish1 and over the shrimps1 and a glass of sharp white wine4 ,put a good light paste over4 ,they do not require long baking4 ,cornish ,pies4 ,scald and blanch some broad beans3 cut mushrooms1 carrots1 turnips1 and artichoke bottoms1 and with some peas1 and a little onion1 make the whole into a nice stew1 with some good veal gravy4 ,bake a crust over a dish1 with a little lining round the edge1 and a cup within to keep it from sinking3 open the lid1 and put in the fricassee made hot2 seasoning to your taste4 ,shalots1 parsley1 lettuce1 celery1 or any sort of vegetables that you like1 may be added4 ,fish ,pie4 ,put slices of cod that have been salted a night2 pepper1 and between each layer put a good quantity of parsley picked from the stalks1 and some fresh butter4 ,pour a little broth1 if you have any1 or else a little water4 ,bake the pie2 and when to be served1 add a quarter of a pint of raw cream warm1 with half a teaspoonful of flour4 ,oysters may be added4 ,mackerel will do well2 but do not salt it till used4 ,soals1 with oysters1 seasoned with pounded mace1 nutmeg1 pepper1 an anchovy1 and some salt1 make an excellent pie4 ,put in the oyster liquor1 two or three spoonfuls of broth1 and some butter1 for gravy4 ,when come from the oven1 pour in a cup of thick cream4 ,to prepare ,meat or ,fowls for raised ,pies4 ,when washed1 put a good seasoning of spices and salt4 ,set it over a fire in a stewpan1 that will just hold the meat3 put a piece of butter1 and1 covering close1 let it simmer in its own steam till it shrink4 ,it must be cool before it be put into the pie4 ,chicken's sweetbreads1 giblets1 pigeon's meat1 almost any thing will make a good pie1 if well seasoned1 and made tender by stewing4 ,a forcemeat may be put under and over1 of cold chicken or veal1 fat bacon1 shred ham1 herbs1 bread1 and seasoning1 bound with an egg or two1 or in balls4 ,or instead of crust1 use an earthen pie form4 ,hares1 ,if old1 should be larded with bacon1 after having hung as long as they will keep1 and being first soaked in pepper and vinegar4 ,if not paunched as soon as killed1 hares are more juicy3 but as that is usually done in the field1 the cook must be careful to wipe it dry every day2 the liver being removed1 and boiled to keep for the stuffing4 ,parsley put into the belly will help keep it fresh4 ,when to be dressed1 the hare must be well soaked2 and if the neck and shoulders are bloody1 in warm water3 then dry it1 and put to it a large fine stuffing1 made of the liver1 an anchovy1 some fat bacon1 a little suet1 herbs1 spice1 and bread crumbs1 with an egg to bind it4 ,sew it up4 ,observe that the ears are nicely cleaned and singed4 ,when half roasted1 cut the skin off the neck to let out the blood1 which afterwards fixes there4 ,baste with milk till three parts done1 then with butter3 and before served1 froth it up with flour4 ,it should be put down early1 kept at a great distance at first from the fire1 and drawn nearer by degrees4 ,send a rich brown gravy in the dish2 melted butter in one boat1 and currantjelly in another4 ,to jug an old ,hare4 ,after it is well cleaned and skinned1 cut it up and season it with pepper1 allspice1 salt1 pounded1 mace1 and a little nutmeg3 put it into a jar1 with an onion1 a clove or two1 a bunch of sweet herbs1 and over all a bit of coarse beef4 ,tie it down with a bladder and leather quite close1 and put the jar into a saucepan of water up to its neck1 but no higher4 ,let the water boil gently five hours4 ,when to be served1 pour the gravy into a saucepan1 and thicken it with butter and flour2 or if become cold1 warm the hare with the gravy4 ,hare ,soup4 ,see ,soups4 ,hare ,pie4 ,season the hare after it is cut up4 ,put eggs1 and forcemeat1 and either bake in a raised crust or a dish3 if in the former1 put cold jelly gravy to it2 if for the latter1 the same hot2 but the pie is to be eaten cold4 ,see ,jelly ,gravy among similar articles4 ,potted ,hare4 ,having seasoned1 and baked it with butter over1 cover it with brown paper1 and let it grow cold4 ,then take the meat from the bones1 beat it in a mortar1 and add salt1 mace1 and pepper1 if not high enough2 a bit of fresh butter melted1 and a spoonful of the gravy that came from the hare when baked4 ,put the meat into small pots1 and cover it well with butter warmed4 ,the prime should be baked at the bottom of the pot4 ,broiled ,hare and hashed4 ,the flavour of broiled hare is particularly fine4 ,the legs or wings peppered and salted first1 and when done1 rubbed with cold butter4 ,the other parts warmed with the gravy and a little stuffing4 ,rabbits ,may be eaten various ways4 ,roasted with stuffing and gravy4 ,ditto without stuffing2 and with liver1 parsley1 and butter3 seasoned with pepper and salt4 ,boiled1 and smothered with onion sauce2 the butter being melted with milk instead of water4 ,fried1 and served with dried or fried parsley1 and liver sauce as above4 ,fricasseed1 as directed for chickens4 ,made into ,pies1 as chickens1 with forcemeat1 c4 are excellent1 when young4 ,to make ,rabbit taste much like ,hare4 ,choose a young full grown one3 hang it1 with the skin on1 two or three days3 skin1 and lay it unwashed in a seasoning of black and ,jamaica peppers1 in fine powder1 putting some port wine into the dish1 and baste it occasionally for forty hours3 then stuff and roast it as hare1 and with the same sauce4 ,do not wash off the liquor that it lay in4 ,potted ,rabbit4 ,cut up and season three or four after washing them4 ,the seasoning must be mace1 pepper1 salt1 a little ,cayenne1 and a few pimentos in finest powder4 ,pack them as close as possible in a small pan1 and make the surface smooth4 ,keep out the carcasses1 having taken all the meat off them1 and1 putting a good deal of butter over the rabbits1 bake them gently4 ,let them remain a day or two1 then remove into potting pans2 and add some fresh butter to that which already covers them4 ,,soups4 ,giblet ,soup4 ,scald and clean three or four sets of goose or duck giblets2 then set them on to stew with a scrag of mutton1 or a pound of gravy beef1 or bone of knuckle of veal1 an oxtail1 or some shankbones of mutton2 three onions1 a blade of mace1 ten peppercorns1 two cloves1 a bunch of sweet herbs1 and two quarts of water4 ,simmer till the gizzards are quite tender1 which must be cut in three or four parts2 then put in a little cream1 a spoonful of flour rubbed smooth with it1 and a spoonful of mushroom catsup2 or two glasses of sherry or ,madeira wine instead of cream1 and some ,cayenne4 ,turnip ,soup4 ,stew down a knuckle of veal3 strain1 and let the broth stand still next day2 take off the fat and sediment1 and warm it1 adding turnips cut in small dice3 stew till they are tender3 put a bit of pounded mace1 white pepper1 and salt4 ,before you serve1 rub down half a spoonful of flour1 with half a pint of cream1 and boil with the soup3 pour it on a roll in the tureen2 but it should have soaked a little first in the soup1 which should be as thick as middling cream4 ,old ,peas ,soup4 ,save the water of boiled pork or beef3 if too salt1 use only a part1 and the other of plain water3 or put some roast beef bones1 or a ham or bacon bone to give a relish2 or an anchovy or two4 ,set these on with some good whole or split peas1 the smaller quantity of water at first the better3 simmer till the peas will pulp through a colander2 then set that1 and some more of the liquor1 besides what boiled the peas1 some carrots1 turnips1 celery1 and onion1 or a leak or two1 to stew till all be tender4 ,celery will take less time1 and may be put in an hour before dinner4 ,when ready1 put fried bread in dice1 dried mint rubbed small1 pepper1 and1 if wanted1 salt1 in the tureen1 and pour the soup upon them4 ,green ,peas ,soup4 ,in shelling1 divide the old from the young1 and put the former1 with a bit of butter1 and a little water into a stewpan1 and the old parts of lettuce1 an onion or two1 a little pepper and salt4 ,simmer till the peas will pulp through a colander2 which when done1 add to it some more water1 and that which boiled the peas1 the best parts of the lettuce1 and the young peas1 a handful of spinach cut small1 pepper1 and salt to taste4 ,stew till the vegetables are quite tender2 and a few minutes before serving1 throw in some green mint1 cut fine4 ,should the soup be too thin1 a spoonful of rice flour1 rubbed down with a bit of butter1 and boiled with it1 will give it consistence4 ,note4 ,if soup or gravy be too weak1 the cover of the saucepan should be taken off1 and the steam let out1 boiling it very quick4 ,when there is plenty of vegetables1 green peas soup needs no meat3 but if approved1 a pig's foot1 or a small bit of any sort1 may be boiled with the old peas1 and removed into the second process till the juices shall be obtained4 ,observe1 three or four ounces of butter1 will supply richness to a soup without meat1 or make it higher with it4 ,gravy ,soup4 ,wash a leg of beef1 break the bone1 and set it over the fire with five quarts of water1 a large bunch of herbs1 two onions1 sliced and fried1 but not burnt1 a blade or two of mace1 three cloves1 twenty ,jamaica peppers1 and forty black4 ,simmer till the soup be as rich as you choose2 then strain off the meat1 which will be fit for the servants' table4 ,next day take off the cake of fat1 and that will warm with vegetables2 or make a piecrust for the same4 ,have ready such vegetables as you choose to serve1 cut in dice1 carrot1 and turnip1 sliced1 and simmer till tender4 ,celery should be stewed in it likewise2 and before you serve1 boil some vermicelli long enough to be tender1 which it will be in fifteen minutes4 ,add a spoonful of soy1 and one of mushroom catsup4 ,some people do not serve the vegetables1 only boil for the flavour4 ,a small roll should be made hot1 and kept long enough in the saucepan to swell1 and then be sent up in the tureen4 ,a rich ,white ,soup4 ,boil in a small quantity of water a knuckle of ,veal1 and scrag of mutton1 mace1 white pepper1 two or three onions1 and sweet herbs1 the day before you want the soup4 ,next day take off the fat1 and put the jelly into a saucepan1 with a quarter of a pound of sweet almonds blanched1 and beaten to a paste in a mortar with a little water to prevent oiling1 and put to it apiece of stale white bread1 or crumb of a roll2 a bit of cold veal1 or white of chicken4 ,beat these all to a paste with the almond paste1 and boil it a few minutes with a pint of raw thick cream1 a bit of fresh lemonpeel1 and half a blade of mace pounded2 then add this thickening to the soup4 ,let it boil up and strain it into the tureen3 if not salt enough1 then put it in4 ,if macaroni or vermicelli be served1 they should be boiled in the soup1 and the thickening be strained after being mixed with a part4 ,a small rasped roll may be put in4 ,instead of the cream thickening1 as above1 ground rice1 and a little cream may be used4 ,a plainer ,white ,soup4 ,of a small knuckle of veal1 two or three pints of soup may be made1 with seasoning as before1 and both served together1 with the addition of a quarter of a pint of good milk4 ,an excellent ,soup4 ,a scrag or knuckle of veal1 slices of undressed gammon1 onions1 mace1 and a small quantity of water1 simmered till very strong1 and lower it with a good beef broth made the day before1 and stewed until the meat is done to rags4 ,add cream1 vermicelli1 almonds as before1 and a roll4 ,carrot ,soup4 ,put some beef bones1 with four quarts of the liquor in which a leg of mutton or beef has been boiled1 two large onions1 one turnip1 pepper and salt1 into a saucepan1 and stew for three hours4 ,have ready six large carrots1 cut thin after they are scraped2 strain the soup on them1 and stew till soft enough to pulp through a hair sieve or coarse cloth3 then boil the pulp with the soup2 which is to be as thick as pea ssoup4 ,use two wooden spoons to rub the carrots through4 ,make the soup the day before it is to be used4 ,add ,cayenne4 ,onion ,soup4 ,to the water that has boiled a leg or neck of mutton1 put carrots1 turnips1 and1 if you have one1 a shankbone1 and simmer till the juices are obtained4 ,strain it on six onions previously sliced1 and fried a light brown2 with which simmer it three hours4 ,skim it carefully1 and serve it4 ,put into it a little roll or fried bread4 ,vegetable ,soup4 ,pare and slice five or six cucumbers1 the inside of as many cos lettuces1 a sprig or two of mint1 two or three onions1 some pepper and salt1 a pint and half of young peas1 and a little parsley4 ,put these1 with half a pound of fresh butter1 into a saucepan to stew in their own liquor near a gentle fire half an hour2 then pour two quarts of boiling water to the vegetables1 and stew them two hours3 rub down a little flour into a teacup of water2 boil it with the rest fifteen or twenty minutes1 and serve it4 ,another ,vegetable ,soup4 ,peel and slice six large onions1 six potatoes1 six carrots1 and four turnips3 fry them in half a pound of butter3 pour on them four quarts of boiling water1 and toast a crust of bread as brown and hard as possible1 but do not burn it3 put that1 some celery1 sweet herbs1 white pepper and salt1 to the above3 stew gently four hours1 strain through a coarse cloth3 have ready sliced carrot1 celery1 and a little turnip1 and add to your liking2 and stew them tender in the soup4 ,if approved1 you may add an anchovy1 and a spoonful of catsup4 ,spinach ,soup4 ,shred two handfuls of spinach1 a turnip1 two onions1 a head of celery1 two carrots1 and a little thyme and parsley4 ,put all into a stewpot1 with1 a bit of butter the size of a walnut1 and a pint of broth1 or the water in which meat has been boiled2 stew till the vegetables are quite tender3 work them through a coarse cloth or sieve with a spoon2 then with the pulp of the vegetables1 and liquor1 a quart of fresh water1 pepper and salt1 boil all together4 ,have ready some suet dumplings1 the size of a walnut1 and before you put the soup into the tureen1 put them into it4 ,the suet must not be shred too fine2 and take care that it is perfectly fresh4 ,scotch ,leek ,soup4 ,put the boiling of a leg of mutton into a stew pot1 with a quantity of chopped leeks1 and pepper and salt2 simmer them an hour1 then mix some oatmeal with a little cold water quite smooth1 pour it into the soup1 and setting it on a slow part of the fire1 let it simmer gently2 but take care that it does not burn to the bottom4 ,hare ,soup4 ,take an old hare that is good for nothing else than soup1 cut in pieces1 and put it with a pound and a half of lean beef1 two or three shankbones of mutton well cleaned1 a slice of lean bacon or ham2 an onion1 and a bunch of sweet herbs3 pour on it two quarts of boiling water3 cover the jar1 in which you put these1 with bladder and paper1 and set it in a kettle of water3 simmer till the hare is stewed to pieces3 strain off the liquor1 and give it one boil1 with an anchovy cut in pieces1 and add a spoonful of soy1 and a little ,cayenne and salt4 ,a few fine forcemeat balls1 fried of a good brown1 should be served in the tureen4 ,scotch ,mutton ,broth4 ,soak a neck of mutton in water for an hour3 cut off the scrag1 and put into a stewpot with two quarts of water3 as soon as it boils1 skim it well and simmer it an hour and a half2 then take the best end of the mutton1 cut it into pieces1 two bones in each1 and put as many as you think proper1 having cut off some of the fat4 ,skim it the moment the fresh meat boils up1 and every quarter of an hour4 ,have ready four or five carrots1 the same of turnips1 and three onions1 all cut1 but not small1 and put in time enough to be quite tender2 two large spoonfuls of ,scotch barley1 first wetted with cold water4 ,the meat should stew three hours4 ,salt to taste1 and serve all together4 ,twenty minutes before serving1 put in some chopped parsley4 ,it is an excellent winter dish4 ,soups under the articles of their respective ,meats4 ,oxcheek ,soup4 ,hessian ,soup4 ,mock turtle1 page #di to #eb4 ,ox rump ,soup4 ,two or three rumps of beef1 will make it stronger than a much larger proportion of meat without2 and form a very nourishing soup4 ,make it like gravy soup1 and give it what flavour or thickening you like4 ,soup ,a-la-sap4 ,boil half a pound of grated potatoes1 one pound of beef sliced thin1 one pint of grey peas1 one onion1 and three ounces of rice1 in six pints of water to five2 strain it through a colander1 then pulp the peas to it1 and turn it into a saucepan again1 with two heads of celery sliced3 stew it tender1 adding pepper and salt2 and when you serve1 fried bread4 ,crawfish or ,prawn ,soup4 ,boil six whitings1 and a large eel2 or the latter1 and half a thornback1 being well cleaned1 with as much water as will cover them4 ,skim clean1 and put in whole pepper1 mace1 ginger1 parsley1 an onion1 a little thyme1 and three cloves4 ,boil to a mash4 ,pick fifty crawfish1 or a hundred prawns1 pound the shells1 and a little roll1 after having boiled them with a little water1 vinegar1 salt and herbs4 ,pour this liquor over the shells in a sieve1 then pour the other soup1 clear from the sediment2 chop a lobster1 and add to it1 with a quart of good beef gravy4 ,add the tails of the crawfish or the prawns1 and some flour and butter2 and season as necessary4 ,portable ,soup4 ,a very useful thing4 ,boil one or two knuckles of veal1 one or two shins of beef1 and a pound or more of fine juicy beef1 in as much water only as will cover them4 ,when the bones are cracked1 out of which take the marrow1 put any sort of spice you like1 and three large onions4 ,when the meat is done to rags1 strain it off1 and put in a very cold place4 ,when cold1 take off the cake of fat 7which will make crust for servants' pies71 put the soup into a double bottom tin saucepan1 set it on a pretty quick fire1 but do not let it burn4 ,it must boil fast1 and uncovered1 and be stirred constantly for eight hours2 ,put into a pan1 and let it stand in a cold place a day2 then pour it into a round soup ,china dish1 and set the dish into a stewpan of boiling water on a stove1 and let it boil1 and be occasionally stirred1 till the soup become thick and ropy2 then it is enough4 ,pour it into the little round part at the bottom of cups or basons to form cakes2 and when cold1 turn them out on flannel to dry1 and wrap them in it4 ,keep them in tin canisters4 ,when to be used1 melt in boiling water3 and if you wish the flavour of herbs or any thing else1 boil it first1 and having strained the water1 melt the soup in it4 ,this is very convenient for a bason of soup or gravy in the country1 or at sea1 where fresh meat is not always at hand4 ,clear ,gravy4 ,slice beef thin3 broil a part of it1 over a very clear quick fire1 just enough to give colour to the gravy1 but not to dress it3 put that1 and the raw into a very nicely tinned stewpan1 with two onions1 a clove1 or two ,jamaica and black peppers1 and a bunch of sweet herbs3 cover it with hot water2 give it one boil1 and skim it well two or three times3 then cover it and simmer till quite strong4 ,to draw ,gravy that will keep a week4 ,cut thin lean beef3 put it in a fryingpan without any butter3 set it on a fire covered1 but take care it does not burn3 let it stay till all the gravy that comes out of the meat be dried up into it again2 then put as much water as will cover the meat1 and let that stew away4 ,then put to the meat a small quantity of water1 herbs1 onions1 spice1 a bit of lean ham3 simmer till it is rich1 then keep it in a cool place4 ,remove the fat only when going to be used4 ,a rich ,gravy4 ,cut beef in thin slices1 according to the quantity wanted3 slice onions thin1 and flour both3 fry them of a light pale brown1 but on no account suffer them to go black3 put them into a stewpan1 and pouring boiling water on the browning in the fryingpan1 boil it up1 and pour on the meat4 ,put to it a bunch of parsley1 thyme1 savory1 and a small bit of knotted marjorum1 and the same of tarragon1 some mace1 ,jamaica and black peppers1 a clove or two1 and a bit of ham or gammon4 ,simmer till you have all the juices of the meat2 and be sure to skim the moment it boils1 and frequently after4 ,if for a hare1 or stewed fish1 anchovy should be added4 ,the shankbones of mutton are a great improvement to the richness of the gravy2 being first well soaked1 and scoured clean4 ,note4 ,jelly gravy for cold pies should be brown or white1 as the meat or fowl is4 ,it must be drawn without frying1 relished1 and made quite clean1 by running it through a flannel bag4 ,to give it the consistence of jelly1 shanks1 or knuckle1 or feet1 should be boiled with the bones4 ,jelly to cover cold ,fish4 ,clean a maid3 put it with three quarts of water1 an ounce and a half of isinglass1 a bit of mace1 lemonpeel1 white peppers1 a stick of horseradish1 and a little ham or gammon4 ,stew1 till on trying with a spoon you find that it jellies3 then strain it off1 and add to it the whites of five eggs1 a glass of sherry wine1 and the juice of a lemon2 give it another boil1 and pour it through a jellybag till quite transparent4 ,when cold1 lay it over the fish with a spoon4 ,cullis1 or brown ,sauce4 ,lay as much lean veal over the bottom of a stewpan as will cover it an inch thick3 then cover the veal with thin slices of undressed gammon1 two or three onions1 two or three bayleaves1 some sweet herbs1 two blades of mace1 and three cloves4 ,cover the stewpan1 and set it over a slow fire4 ,when the juices come out1 let the fire be a little quicker4 ,when the meat is of a fine brown1 fill the pan with good beef broth1 boil and skim it1 then simmer an hour3 add a little water1 mixed with as much flour as will make it properly thick2 boil it half an hour1 and strain it4 ,this will keep a week4 ,veal ,gravy4 ,make as directed for the cullis1 leaving out the spice1 herbs1 and flour4 ,it should be drawn very slowly3 and if for white dishes1 do not let the meat brown4 ,bechamel or ,white ,sauce4 ,cut lean veal in small slices1 and the same quantity of lean bacon or ham3 put them in a stewpan1 with a good piece of butter1 an onion1 a blade of mace1 a few mushroom buttons1 a bit of thyme1 and a bayleaf4 ,fry the whole over a very slow fire1 but not to brown it3 add flour to thicken2 then put an equal quantity of good broth1 and rich cream4 ,let it boil half an hour1 stirring it all the time3 strain it through a soup strainer4 ,n4 ,b4 ,soups and gravies are far better by putting the meat at the bottom of the pan1 and stewing it1 and the herbs1 roots1 c4 with butter1 than by adding the water to the meat at first2 and the gravy that is drawn from the meat1 should be nearly dried up before the water is put to it4 ,do not use the sediment of gravies1 c4 that have stood to be cold4 ,when onions are strong1 boil a turnip with them1 if for sauce1 which will make them mild4 ,sauce for ,wild ,fowl4 ,simmer ten minutes a teacupful of port wine1 the same of good meat gravy1 a little shalot1 a little pepper1 salt1 a grate of nutmeg1 and a bit of mace3 put a bit of butter and flour3 give one boil1 and pour through the birds2 which in general are not stuffed as tame1 but may be done so1 if liked4 ,another for the same1 or ,ducks4 ,serve a rich gravy in the dish3 cut the breast in slices1 but do not take them off2 cut a lemon1 and put pepper and salt on it2 then squeeze it on the breast1 and pour a spoonful of gravy over before you help4 ,note4 ,in cutting up any wild fowl1 duck1 goose1 or turkey for a large party1 if you cut the slices down from pinion to pinion1 without making wings1 there will be more prime pieces4 ,sauce ,robart for ,rumps or ,steaks4 ,put into a saucepan a piece of butter the size of an egg3 set it over the fire1 and when browning1 throw in a handful of sliced onions cut small3 fry them brown1 but do not let them burn3 add half a spoonful of flour1 shake the onions in it1 give another fry1 then put four spoonfuls of gravy1 pepper1 and salt1 and boil gently ten minutes4 ,skim off the fat3 add a teaspoonful of made mustard1 a spoonful of vinegar1 and half a lemon juice3 boil1 and pour round the steaks1 which should be of a fine yellow brown1 and garnished with fried parsley and lemon4 ,an ,excellent ,sauce for ,carp or boiled ,turkey4 ,rub half a pound of butter with a teaspoonful of flour2 put to it a little water1 melt it1 and add near a quarter of a pint of thick cream1 and half an anchovy chopped fine1 unwashed2 set it over the fire1 and as it boils up1 add a large spoonful of real ,india soy4 ,if that does not give it a fine colour1 put a little more4 ,turn it into the sauce tureen1 and put some salt1 and half a lemon4 ,stir it well to prevent curdling4 ,sauce for cold ,fowl or ,partridge4 ,rub down in a mortar the yelks of two eggs boiled hard1 an anchovy1 two dessert spoonfuls of oil1 a little shalot1 and a teaspoonful of mustard1 7all should be pounded before the oil be added7 then strain it4 ,vinagret for cold ,fowl or ,meat4 ,chop fine mint1 parsley1 and shalot1 and add salt1 oil1 and vinegar4 ,it may be poured over1 or sent in a boat4 ,benton ,sauce for hot or cold roast ,beef4 ,grate1 or scrape very fine1 horseradish1 a little made mustard1 some pounded white sugar1 and four large spoonfuls of vinegar4 ,serve in a saucer4 ,to melt ,butter4 ,on a clean trencher1 mix a little flour to a large piece of butter1 in the proportion of a teaspoonful to a full quarter of a pound2 then put into a saucepan1 and pour on it two large spoonfuls of hot water2 set it on the fire1 and let it boil quick4 ,you should stir it round one way1 and serve it as soon as ready4 ,on the goodness of this depends the look and flavour of every sauce in which it is put4 ,lobster ,sauce4 ,pound the spawn1 and two anchovies3 pour on two spoonfuls of gravy3 strain it into some butter melted as above2 then put in the meat of the lobster1 give one boil1 and add a squeeze of lemon4 ,another way4 ,leave out the anchovies and gravy1 and do as above1 with a little salt1 and catsup1 or not1 as you like4 ,many prefer the flavour of the lobster and salt only4 ,shrimp ,sauce4 ,if not picked at home1 pour a little water over to wash1 and put them to butter melted thick and smooth3 give them one boil1 and add the juice of lemon4 ,anchovy ,sauce4 ,chop one or two without washing3 put to some flour and butter1 and a little drop of water3 stir it over the fire till it boil once or twice4 ,when the anchovies are good1 they will be dissolved2 and the colour will be better than by the usual way4 ,fish ,sauce without ,butter4 ,simmer very gently a quarter of a pint of vinegar1 half a pint of water 7which must not be hard7 with an onion1 half a handful of horseradish1 and the following spices lightly bruised3 four cloves1 two blades of mace1 and half a teaspoonful of black pepper4 ,when the onion is quite tender1 chop it small with two anchovies3 and set the whole on the fire to boil for a few minutes1 with a spoonful of catsup4 ,mean time1 have ready and well beaten the yelks of three fresh eggs3 strain2 mix in the liquor by degrees with them2 and when well mixed1 set the saucepan over a gentle fire1 keeping a bason in one hand1 into which toss the sauce to and fro1 shaking the saucepan over the fire1 that the eggs may not curdle4 ,do not boil1 only let the sauce be hot enough to give the thickness of melted butter4 ,lemon ,sauce4 ,cut thin slices of lemon into very small dice1 and put into melted butter2 give one boil1 and pour over boiled fowls4 ,liver ,sauce4 ,chop boiled liver of rabbits or fowls1 and do as above1 with a very little pepper and salt1 and some parsley4 ,a very good ,sauce1 especially to hide the bad colour of ,fowls4 ,cut the livers1 slices of lemon in dice1 scalded parsley1 and hard eggs3 add salt1 and mix with butter3 boil up1 and pour over the fowls4 ,or for roast rabbit4 ,egg ,sauce4 ,boil the eggs hard1 and cut them in small pieces3 then put them to melted butter4 ,buttered ,eggs4 ,beat four or five eggs1 yelk and white together3 put a quarter of a pound of butter in a bason and then put that in boiling water2 stir it till melted3 then pour that butter and the eggs into a saucepan4 ,keep a bason in your hand3 just hold the saucepan in the other over a slow part of the fire1 shaking it one way2 as it begins to warm1 pour it into a bason1 and back2 then hold it again over the fire1 stirring it constantly in the saucepan1 and pouring it into the bason1 more perfectly to mix the egg and butter1 until they shall be hot without boiling4 ,serve on toasted bread2 or in a bason to eat with salt fish or red herrings4 ,onion ,sauce4 ,peel1 and boil onions tender3 squeeze the water from them2 then chop1 and add butter that has been melted rich and smooth as before1 but with a little good milk instead of water3 boil up once1 and serve for boiled rabbits1 partridges1 scrag1 or knuckle of veal2 or roast mutton4 ,oyster ,sauce4 ,save the liquor in opening1 and boil with the beards1 a bit of mace1 and lemonpeel4 ,mean time throw the oysters into cold water1 and drain it off4 ,strain the liquor1 and put it into a saucepan with them1 and as much butter1 mixed with a little milk1 as will make sauce enough2 a little flour being previously rubbed with it4 ,set them over the fire1 stir all the time2 and when the butter has boiled once or twice1 take them off1 and keep the saucepan near1 but not on the fire2 for if done too much1 the oysters will be hard4 ,squeeze a little lemonjuice1 and serve4 ,if for company1 a little cream is a great improvement4 ,observe the oysters will thin the sauce1 and put butter accordingly4 ,bread ,sauce4 ,boil a large onion1 cut in four1 with some black peppers1 and milk1 until the former be quite a pap4 ,pour the milk strained on grated white stale bread1 and cover it4 ,in an hour put it into a saucepan1 with a good piece of butter1 mixed with a little flour3 boil the whole up together1 and serve4 ,some people like the bread pulped through a colander before the butter be added4 ,a large spoonful of cream improves it4 ,little ,eggs for ,pies or ,turtles4 ,boil three eggs hard3 beat the yelks fine with the raw yelk of an egg2 then make up the paste into small eggs1 and throw them into a little boiling water to harden4 ,fish ,sauce ,a-la-,craster4 ,thicken a quarter of a pound of butter with flour1 and brown it2 then put to it a pound of the best anchovies1 cut small1 six blades of pounded mace1 ten cloves1 forty black and ,jamaica peppers1 a few small onions1 a faggot of sweet herbs2 namely1 savory1 thyme1 basil1 and knotted marjorum2 a little parsley1 and sliced horseradish4 ,on these pour half a pint of the best sherry wine1 and a pint and a half of strong gravy3 simmer all gently for twenty minutes2 then strain it through a sieve1 and bottle it for use3 the way of which1 is to boil some of it in the butter1 as melting4 ,a very fine ,fish ,sauce4 ,put into a very nice tin saucepan1 a pint of fine port wine1 one gill of mountain1 half a pint of walnut catsup that is fine1 twelve anchovies1 and the liquor that belongs to them1 one gill of walnut pickle1 the rind and juice of a large lemon1 four or five shalots1 ,cayenne to taste1 three ounces of scraped horseradish1 three blades of mace1 and two teaspoonfuls of made mustard3 boil gently1 till the rawness go off1 then put it in small bottles for use4 ,cork very close1 and seal the top4 ,camp ,vinegar4 ,slice a large head of garlick1 and put it into a widemouthed bottle1 with half an ounce of ,cayenne1 two teaspoonfuls of real soy1 two of walnut catsup1 four anchovies chopped1 a pint of vinegar1 of cochineal enough to give the colour of lavender drops4 ,let it stand six weeks1 then strain off quite clear1 and keep in small bottles1 sealed up4 ,lemon ,pickle4 ,wipe six lemons3 cut each into eight pieces3 put on them a pound of salt1 six large cloves of garlick1 two ounces of horseradish1 sliced thin2 likewise of cloves1 mace1 nutmeg1 and ,cayenne1 a quarter of an ounce each1 and two ounces of flour of mustard2 to these put two quarts of vinegar3 boil a quarter of an hour in a well tinned saucepan1 or which is better1 do it in a strong jar1 in a kettle of boiling water1 or set the jar on the hot hearth till done4 ,set the jar by1 and stir it daily for six weeks4 ,keep the jar close covered4 ,put into small bottles4 ,shalot ,vinegar4 ,split six or eight shalots3 put them into a quart bottle3 fill it up with vinegar3 stop it2 and in a month it will be fit for use4 ,essence of ,anchovies4 ,take a dozen of anchovies1 chop them1 and without the bone1 but with some of their own liquor strained3 add them to sixteen large spoonfuls of water3 boil gently till dissolved1 which will be in a few minutes4 ,when cold1 strain and bottle it4 ,mushroom ,catsup4 ,take the largest broad mushrooms1 break them into an earthen pan1 strew salt over1 and stir them now and then for three days4 ,then let them stand for twelve1 till there is a thick scum over4 ,strain1 and boil the liquor with ,jamaica and black peppers1 mace1 ginger1 a clove or two1 and some mustardseed4 ,when cold1 bottle it1 and tie a bladder over the cork4 ,in three months boil it again with some fresh spice1 and it will then keep a twelvemonth4 ,mushroom ,catsup1 another way4 ,take a stewpan full of the large flap mushrooms1 that are not wormeaten1 and the skins and fringe of those you have picked2 throw a handful of salt among them1 and set them by a slow fire4 ,they will produce a great deal of liquor1 which you must strain2 and put to it four ounces of shalots1 two cloves of garlick1 a good deal of pepper1 ginger1 mace1 cloves1 and a few bayleaves4 ,boil and skim very well4 ,when cold1 cork close4 ,in two months boil it up again1 with a little fresh spice1 and a stick of horseradish1 and it will then keep the year2 which mushroom catsup rarely does1 if not boiled a second time4 ,walnut ,catsup of the finest sort4 ,boil a gallon of the expressed juice of walnuts when they are tender1 and skim it well3 then put in two pounds of anchovies1 bones and liquor1 ditto of shalots1 one ounce of cloves1 ditto of mace1 ditto of pepper1 and one clove of garlick4 ,let all simmer till the shalots sink2 then put the liquor into a pan till cold4 ,bottle1 and divide the spice to each4 ,cork closely1 and tie a bladder over4 ,it will keep twenty years1 and is not good the first4 ,be very careful to express the juice at home2 for it is rarely unadulterated1 if bought4 ,some people make liquor of the outside shell when the nut is ripe2 but neither the flavour nor colour is then so fine4 ,cockle ,catsup4 ,open the cockles3 scald them in their own liquor3 add a little water when the liquor settles1 if you have not enough3 strain through a cloth1 then season with every savory spice2 and if for brown sauce1 add port wine1 anchovies1 and garlick2 if for white1 omit these1 and put a glass of sherry wine1 lemonjuice and peel1 mace1 nutmeg1 and white pepper4 ,if for brown1 burn a bit of sugar for colouring4 ,it is better to have cockles enough1 than to add water2 and they are cheap4 ,mushroom ,powder4 ,wash half a peck of large mushrooms while quite fresh1 and free them from grit and dirt with flannel4 ,scrape out the black part clean1 and do not use any that are wormeaten3 put them into a stewpan over the fire without water1 with two large onions1 some cloves1 a quarter of an ounce of mace1 and two spoonfuls of white pepper1 all in powder4 ,simmer and shake them till all the liquor be dried up1 but be careful they do not burn4 ,lay them on tins or sieves in a slow oven1 till they are dry enough to beat to powder2 then put the powder in small bottles1 corked and tied closely1 and keep in a dry place4 ,a teaspoonful will give a very fine flavour to any soup or gravy1 or any sauce2 and it is to be added just before serving1 and one boil given to it after it is put in4 ,to dry ,mushrooms4 ,wipe them clean2 and of the large take out the brown1 and peel off the skin4 ,lay them on paper to dry in a cool oven1 and keep them in paper bags in a dry place4 ,when used1 simmer them in the gravy1 and they will swell to near their former size4 ,to simmer them in their own liquor till it dry up into them1 shaking the pan1 then drying on tin plates1 is a good way1 with spice or not1 as above1 before made into powder4 ,tie down with bladder1 and keep in a dry place1 or in paper4 ,sugar ,vinegar4 ,to every gallon of water1 put two pounds of the very coarsest sugar3 boil and skim thoroughly2 then put one quart of cold water for every gallon of hot4 ,when cool1 put into it a toast spread with yeast4 ,stir it nine days2 then barrel1 and set it in a place where the sun will lie on it1 with a bit of slate on the bunghole4 ,when sufficiently sour1 it may be bottled3 or may be used from the cask1 with a wooden spigot and faucet4 ,gooseberry ,vinegar4 ,boil spring water2 and when cold1 put to every three quarts1 a quart of bruised ripe gooseberries in a large tub4 ,let them remain sixty hours1 stirring often3 then strain through a hair bag1 and to each gallon of liquor add a pound of the coarsest sugar4 ,put it into a barrel1 and a toast and yeast1 cover the bunghole with a bit of slate1 c4 as above4 ,the greater quantity of sugar and fruit1 the stronger the vinegar4 ,wine ,vinegar4 ,after making raisin wine1 when the fruit has been strained1 lay it on a heap to heat3 then to every hundred weight put fifteen gallons of water4 ,set the cask1 and put yeast1 c4 as before4 ,as vinegar is so necessary an article in a family1 and one on which so great a profit is made1 a barrel or two might always be kept preparing1 according to what suited4 ,if the raisins of wine were ready1 that kind might be made3 if a great plenty of gooseberries made them cheap1 that sort2 or if neither1 then the sugar vinegar1 so that the cask may not be left empty1 and grow musty4 ,kitchen ,pepper4 ,mix in the finest powder1 one ounce of ginger2 of cinnamon1 black pepper1 nutmeg1 and ,jamaica pepper1 half an ounce of each2 ten cloves1 and six ounces of salt4 ,keep it in a bottle4 ,it is an agreeable addition to any brown sauces or soups4 ,spice in powder1 kept in small bottles1 close stopped1 goes much further than when used whole4 ,it must be dried before pounded2 and should be done in quantities that may be wanted in three or four months4 ,nutmeg need not be done2 but the others should be kept in separate bottles1 with a little label on each4 ,browning1 to colour and flavour made dishes4 ,beat to powder four ounces of doubly refined sugar3 put it into a very nice iron fryingpan1 with one ounce of fine fresh butter3 mix it well over a clear fire1 and when it begins to froth1 hold it up higher4 ,when of a very fine dark brown1 pour in a small quantity of a pint of port wine2 and the whole by very slow degrees1 stirring all the time4 ,put to the above half an ounce of ,jamaica1 and the same of black pepper1 six cloves of shalots peeled1 three blades of mace bruised1 three spoonfuls of mushroom1 and the same of walnut catsup1 some salt1 and the finely pared rind of a lemon4 ,boil gently fifteen minutes2 pour it into a bason till cold2 take off the scum1 and bottle for use4 ,to make ,sprats taste like ,anchovies4 ,salt them well1 and let the salt drain from them4 ,in twenty four hours wipe them dry1 but do not wash them4 ,mix four ounces of common salt1 an ounce of bay salt1 an ounce of saltpetre1 a quarter of an ounce of sal prunel1 and half a teaspoonful of cochineal1 all in the finest powder4 ,sprinkle it among three quarts of the fish1 and pack them in two stone jars4 ,keep in a cold place1 fastened down with a bladder4 ,these are pleasant on bread and butter3 but have the best for sauce4 ,to keep ,anchovies when the liquor dries4 ,pour on them beef brine4 ,to keep ,capers4 ,add fresh vinegar1 that has been scalded1 and become cold2 and tie them close1 to keep out the air4 ,to make ,mustard4 ,mix the best ,durham flour of mustard by degrees1 with boiling water1 to a proper thickness1 rubbing it perfectly smooth3 add a little salt1 and keep it in a small jar1 close covered2 and put only as much into the glass as will be used soon2 which should be wiped daily round the edges4 ,another way for immediate use4 ,mix the mustard with new milk by degrees1 to be quite smooth1 and add a little raw cream4 ,it is much softer this way1 is not bitter1 and will keep well4 ,the patent mustard is by many preferred1 and it is perhaps as cheap1 being always ready3 and if the pots are returned1 three pence is allowed for each4 ,a teaspoonful of sugar to half a pint of mustard1 is a great improvement1 and softens it4 ,,pickles4 ,india4 ,lay a pound of white ginger in water one night3 then scrape1 slice1 and lay it in salt in a pan till the other ingredients shall be ready4 ,peel1 slice1 and salt a pound of garlick three days2 then put it in the sun to dry4 ,salt and dry long pepper in the same way4 ,prepare various sorts of vegetables thus3 ,quarter small white cabbages3 salt three days3 squeeze and set them in the sun to dry4 ,cauliflowers cut in their branches3 take off the green from radishes3 cut celery in three inch lengths3 ditto ,french beans whole1 likewise the shoots of alder1 which will look like bamboo4 ,apples and cucumbers1 choose of the least seedy sort2 cut them in slices1 or quarters1 if not too large4 ,all must be salted1 drained1 and dried in the sun1 except the latter2 over which you must pour boiling vinegar1 and1 in twelve hours1 drain them1 but no salt must be used4 ,put the spice1 garlick1 a quarter of a pound of mustardseed1 and as much vinegar as you think enough for the quantity you are to pickle1 into a large stonejar1 and one ounce of turmeric to be ready against the vegetables shall be dried4 ,when they are ready1 observe the following directions3 put some of them into a two quart stonejar1 and pour over them one quart of boiling vinegar3 next day take out those vegetables1 and when drained1 put them into a large stock jar1 and boiling the vinegar1 pour it over some more of the vegetables2 let them lie a night1 and do as above4 ,thus proceed till you have cleansed each set from the dust which must inevitably fall on them by being so long in doing3 then1 to every gallon of vinegar1 put two ounces of flour of mustard1 mixing1 by degrees1 with a little of it boiling hot4 ,the whole of the vinegar should have been previously scalded1 but left to be cool before put to the spice4 ,stop the jar tight4 ,this pickle will not be ready for a year2 but you may make a small jar for eating in a fortnight1 by only giving them one scald in water1 after salting and drying as above1 but without the preparative vinegar2 then pour the vinegar that has the spice and garlick1 boiling hot over4 ,if at any time it be found that the vegetables have not swelled properly1 boiling the pickle1 and pouring it over them hot1 will plump them4 ,english ,bamboo1 to ,pickle4 ,cut the large young shoots of alder1 which put out in the middle of ,may1 7the middle stalks are most tender7 peel off the outward peel1 or skin1 and lay them in salt and water1 very strong1 one night4 ,dry them piece by piece in a cloth4 ,have in readiness a pickle thus made and boiled4 ,to a quart of vinegar put an ounce of white pepper1 an ounce of sliced ginger1 a little mace and pimento1 and pour boiling on the alder shoots1 in a stonejar3 stop close1 and set by the fire two hours1 turning the jar often1 to keep scalding hot4 ,if not green when cold1 strain1 off the liquor1 and pour boiling hot again2 keeping it hot as before4 ,or1 if you intend to make ,indian pickle1 the above shoots are a great improvement to it3 in which case you need only pour boiling vinegar and mustardseed on them2 and keep them till your jar of pickles shall be ready to receive them4 ,melon ,mangoes4 ,there is a particular sort for this purpose which the gardeners know4 ,cut a square small piece out of one side1 and through that take out the seeds1 and mix with them mustard seeds and shred garlick2 stuff the melon as full as the space will allow1 and replace the square piece4 ,bind it up with a small new packthread4 ,boil a good quantity of vinegar1 to allow for wasting1 with peppers1 salt1 ginger1 and pour boiling hot over the mangoes four successive days2 the last1 put flour of mustard1 and scraped horseradish into the vinegar just as it boils up4 ,stop close4 ,observe that there is plenty of vinegar4 ,all pickles are spoiled if not well covered4 ,mangoes should be done soon after they are gathered4 ,pickled ,onions4 ,in the month of ,september1 choose the small white round onions1 take off the brown skin2 have ready a very nice tin stewpan of boiling water2 throw in as many onions as will cover the top4 ,as soon as they look clear on the outside1 take them up as quick as possible with a slice1 and lay them on a clean cloth1 cover them close with another1 and scald some more1 and so on4 ,let them lie to be cold1 then put them in a jar1 or glass widemouth bottle1 and pour over them the best white wine vinegar1 just hot1 but not boiling4 ,when cold1 cover them4 ,cucumbers and ,onions sliced4 ,cut them in slices1 and sprinkle salt over them3 next day drain them for five or six hours1 then put them into a jar1 and pour boiling vinegar over them1 keeping in a warm place4 ,the slices should be thick4 ,repeat the boiling vinegar1 and stop instantly2 and so on till green4 ,pickled sliced ,cucumbers1 another way4 ,slice large unpared cucumbers1 an inch thick2 slice onions1 and put both into a broad pan3 strew a good deal of salt among them4 ,in twenty four hours drain them1 and then lay them on a cloth to dry4 ,put them in small stonejars1 and pour in the strongest plain vinegar1 boiling hot3 stop the jars close4 ,next day boil it again1 and pour over1 and thus thrice2 the last time add whole white pepper1 and a little ginger4 ,keep close covered4 ,young ,cucumbers4 ,choose nice young gherkins2 spread them on dishes2 salt them1 and let them lie a week3 drain them1 and1 putting them in a jar1 pour boiling vinegar over them4 ,set them near the fire1 covered with plenty of vineleaves4 ,if they do not become a tolerable good green1 pour the vinegar into another jar1 set it over the hot hearth1 and when it boils1 pour it over them again1 covering with fresh leaves2 and thus do till they are of as good a colour as you wish3 but as it is now known1 that the very fine green pickles are made so by using brass or bell metal vessels1 which1 when vinegar is put into them1 become highly poisonous1 few people like to eat them4 ,note4 ,acids dissolve the lead in the tinning of saucepans4 ,pickles should never be kept in glazed jars1 but in stone or glass2 and vinegar1 or any acids1 should be boiled1 by putting them in jars of stone1 over a hot hearth1 or in a kettle of water4 ,to ,pickle ,walnuts4 ,when they will bear a pin to go into them1 put on them a brine of salt and water boiled1 and strong enough to bear an egg1 being quite cold first4 ,it must be well skimmed while boiling4 ,let them soak twelve days1 then drain them1 and pour over them in the jar a pickle of the best white wine vinegar1 with a good quantity of pepper1 pimento1 ginger1 mace1 cloves1 mustardseed1 and horseradish2 all boiled together1 but cold4 ,to every hundred of walnuts1 put six spoonfuls of mustardseed1 and two or three heads of garlick1 or shalot2 but the latter is least strong4 ,thus done1 they will be good for several years1 if kept close covered4 ,the air will soften them4 ,they will not be fit to eat under six months4 ,the pickle will serve as good catsup1 when the walnuts are used4 ,nasturtions1 for ,capers4 ,keep them a few days after they are gathered2 then pour boiling vinegar over them1 and when cold1 cover4 ,they will not be fit to eat for some months2 but are then finely flavoured1 and by many preferred to capers4 ,an excellent way to ,pickle ,mushrooms1 to preserve the flavour4 ,buttons must be rubbed with a bit of flannel and salt2 and from the larger1 take out the red inside1 for when they are black they will not do1 being too old4 ,throw a little salt over1 and put them into a stewpan1 with some mace1 and pepper4 ,as the liquor comes out1 shake them well1 and keep them over a gentle fire till all of it be dried into them again2 then put as much vinegar into the pan as will cover them2 give it one warm1 and turn all into a glass or stonejar4 ,they will keep two years1 and are delicious4 ,red ,cabbage4 ,slice it into a colander1 and sprinkle each layer with salt2 let it drain two days1 then put it into a jar1 and pour boiling vinegar enough to cover1 and put a few slices of red beet root4 ,observe to choose the purple red cabbage4 ,those who like the flavour of spice1 will boil it with the vinegar4 ,cauliflower1 cut in branches1 and thrown in after being salted1 will look of a beautiful red4 ,to ,stew ,green ,peas4 ,put a quart of pease1 a lettuce1 an onion1 both sliced1 a bit of butter1 pepper1 salt1 and no more water than hangs round the lettuce from washing4 ,stew them two hours very gently4 ,when to be served1 beat up an egg1 and stir into them1 or a bit of flour and butter4 ,some think a teaspoonful of white powdered sugar is an improvement4 ,gravy may be added2 but there will be less of the flavour of the peas4 ,chop a bit of mint1 and stew in them4 ,to stew ,cucumbers4 ,slice them thick1 or halve1 and divide them in two lengths3 strew some salt and pepper1 and slice onions2 add a little broth1 or a bit of butter4 ,simmer very slowly2 and1 before serving1 if no butter was in before1 put some1 and a little flour2 or if it was in1 only a little flour1 unless it wants richness4 ,another way4 ,slice the onions1 and cut the cucumbers large2 flour and fry them in some butter3 then pour on some good broth or gravy1 and stew till enough4 ,skim off the fat4 ,stewed ,onions4 ,peel six large onions3 fry them gently of a fine brown1 but do not blacken2 then put them in a small stewpan1 with a little weak gravy1 pepper1 and salt3 cover and stew two hours gently4 ,they should be lightly floured at first4 ,roast ,onions4 ,should be done with all the skins on4 ,they eat well alone1 with salt only1 and cold butter2 or with roast potatoes1 or with beetroots4 ,stewed ,celery4 ,wash1 and strip off the outer leaves of six heads2 halve1 or leave them whole according to their size2 cut them in four inch lengths4 ,put them in a stewpan with a cup of broth1 or weak white gravy4 ,stew till tender2 then add two spoonfuls of cream1 and a little flour and butter1 seasoned with pepper1 salt1 and nutmeg1 and simmer all together4 ,cauliflower in white ,sauce4 ,half boil1 then cut into handsome pieces1 and lay into a stewpan1 with a little broth1 a bit of mace1 a little salt1 and a dust of white pepper4 ,simmer half an hour2 then put a little cream1 butter1 and flour2 shake and simmer a few minutes1 and serve4 ,spinach ,should be very carefully picked and washed2 then boil1 and squeeze it dry4 ,put it in a pan with a bit of butter1 salt1 and pepper2 stew it1 and serve4 ,french way4 ,clean as before2 then put it into a stewpan without water1 a spoonful of gravy1 and a lump of butter1 salt1 and pepper1 and simmer till ready4 ,if too moist1 squeeze the gravy from it4 ,stewed ,red ,cabbage4 ,slice a small1 or half a large red cabbage3 wash it1 and put into a saucepan1 with pepper and salt1 no water but what hangs about the former1 and a piece of butter4 ,stew till quite tender2 then when going to serve1 put to it half a cup of vinegar1 and stir it over the fire4 ,serve for cold meat1 or with sausages on it4 ,stewed ,mushrooms4 ,choose large buttons1 or small flaps1 before the fringe be turned black3 pick each one separately1 and observe there is not a bad one2 rub the former1 with a flannel and salt1 skin the latter1 and take out the fringe4 ,throw them into a stewpan1 with a little salt1 a piece of butter1 and a few peppers2 set them on a slack part of the fire1 and shake them sometime4 ,when tender1 add two large spoonfuls of cream1 and a dust of flour4 ,stewed ,sorrel for ,fricandeau1 and roast ,meat4 ,wash the sorrel1 and put it in a silver vessel1 or stonejar1 and no more water than hangs to the leaves4 ,simmer in the slowest way you can2 and when done enough1 put a bit of butter1 and beat it well4 ,stewed ,carrots4 ,half boil1 then nicely scrape1 and slice them into a stewpan4 ,put to them half a teacup of any weak broth1 some pepper1 and salt1 and half a cup of cream2 simmer to be very tender1 but not broke4 ,before serving1 rub the least flour with a bit of butter1 and warm up with it4 ,if approved1 chopped parsley may be added ten minutes before served4 ,stewed old ,peas4 ,steep them in water all night1 if not fine boilers1 otherwise only half an hour2 put them with water enough just to cover them1 and a good bit of butter1 or a piece of beef or pork4 ,stew in the most gentle way till the peas are soft1 and the meat is tender4 ,if not salt meat1 add salt1 and a little pepper1 and serve round the meat4 ,french ,sallad4 ,chop three anchovies1 a shalot1 and some parsley small2 put them in a bowl with two tablespoonfuls of vinegar1 one of oil1 a little mustard1 and salt4 ,when well mixed1 add by degrees some cold roast or boiled meat in the very thinnest slices2 put in a few at a time1 they being small1 not exceeding two or three inches long2 shake them in the seasoning1 and then put more2 cover the bowl close2 and let the sallad be prepared three hours before it be eaten4 ,garnish with parsley1 and a few slices of the fat4 ,lobster ,sallad4 ,make a sallad1 and put some of the red part of the lobster to it1 cut2 which forms a pretty contrast to the white and green of the vegetables4 ,do not put much oil1 as shellfish take off the acidity of vinegar4 ,serve in a dish1 not a bowl4 ,to boil ,potatoes4 ,set them on a fire1 unpared1 in cold water2 let them half boil1 then throw some salt in1 and a pint of cold water1 and let them boil again till near done4 ,pour off the water1 and put a clean cloth over them1 and then the saucepan cover1 and set them by the fire to steam till ready4 ,many use steamers4 ,to broil ,potatoes4 ,parboil1 then slice and broil them2 or parboil1 and set them whole on the gridiron over a very slow fire2 and when thoroughly done1 send up with their skins on4 ,the latter is done in many ,irish families4 ,to roast ,potatoes4 ,half boil1 take off the thin peel1 and roast them of a beautiful brown4 ,to fry ,potatoes4 ,slice raw potatoes after the skin is removed1 and fry either in butter1 or thin batter4 ,to mash ,potatoes4 ,boil1 peel1 and break to paste the potatoes2 then1 to two pounds1 add a quarter of a pint of milk1 and a little salt1 with two or three ounces of butter1 and stir all well over the fire4 ,serve thus1 or brown the top1 when placed on the dish in a form1 with a salamander2 or in scollops4 ,to mash ,parsnips4 ,boil tender2 scrape them2 then mash into a stewpan1 with a little cream1 a good piece of butter1 pepper1 and salt4 ,to keep ,green ,peas4 ,shell1 and put them into a kettle of water when it boils3 give them two or three warms only1 and pour them into a colander4 ,when the water drains off1 turn them on a dresser covered with cloth2 pour them on another cloth to dry perfectly3 then bottle them in widemouth bottles1 leaving only room to pour clarified mutton suet upon them an inch thick1 and for the cork2 rosin it down1 and keep in a cellar1 or in the earth1 as ordered for gooseberries4 ,boil them1 with a bit of butter1 a spoonful of sugar1 and a bit of mint1 till tender1 when to be used4 ,another way1 as practised in the ,emperor of ,russia's ,kitchen4 ,shell1 scald1 and dry as above4 ,put them on tins or earthen dishes in a cool oven to harden1 once or twice4 ,keep them in paper bags hung up in the kitchen4 ,when to be used1 let them lie an hour in water2 then set them on with cold water1 and a bit of butter1 and boil till ready4 ,put a sprig of dried mint to boil with them4 ,to preserve ,french ,beans1 to eat in the ,winter4 ,pick them young1 and throw into a little wooden keg a layer three inches deep2 then sprinkle with salt3 put another layer of beans1 and do the same as high as you think proper1 alternately with salt2 but do not be too liberal of the latter3 lay a plate1 or cover of wood that will go into the keg1 and put on it a heavy stone4 ,a pickle will rise from the beans and salt4 ,if too salt1 the soaking and boiling will not be sufficient to make them pleasant to the taste4 ,when to be eaten1 cut1 soak1 and boil as when fresh4 ,potatoes should be kept in the earth that adheres to them when dug2 and preserved from frost4 ,carrots1 parsnips1 and turnips the same1 and put in layers of dry sand4 ,small close cabbages laid on a stone floor before the frost sets in1 will blanch and be very fine1 after many weeks' keeping4 ,to boil ,vegetables ,green4 ,be sure the water boils when you put them in2 when in1 make them boil very fast4 ,do not cover1 but watch them2 and if the water has not slackened1 you may be assured they are done when they are beginning to sink2 take them out immediately1 or the colour will change4 ,small ,dishes for ,supper1 c4 ,boil eggs hard1 cut them in half1 take out the yelks1 set the whites on a dish1 and fill with the following several ingredients2 or put a saucer upside down on a plate1 and place them in quarters round3 in either case as a salmagundi4 ,chopped veal1 yelk of egg1 beetroot1 anchovy1 apple1 onion1 ham1 and parsley4 ,a very small bit of the white of the egg must be cut off1 to make it stand on the dish as a cup4 ,orange ,butter4 ,boil six eggs hard3 beat the yelks in a mortar with fine sugar1 orange flower water1 four ounces of butter1 and two ounces of almonds beaten to a paste4 ,when all is mixed1 rub it through a colander on a dish4 ,roll butter in different forms2 either like a pine1 having made it in the shape of a cone1 and marking it with a teaspoon2 or rolling in a crimping form1 or working it through a colander4 ,serve with scraped beef or anchovies1 garnished with a wreath of curled parsley4 ,rusks buttered1 and anchovies split and rolled4 ,grated hung beef on rusks buttered4 ,grated cheese on ditto1 or in a plate4 ,radishes placed round a plate1 and butter in the middle4 ,french beans boiled of a beautiful green1 and served with a cream sauce4 ,jerusalem artichokes or cauliflowers in ditto4 ,broccoli boiled1 served on toast1 to eat with poached eggs4 ,stewed vegetables4 ,eggs poached on toast or spinach4 ,eggs buttered on toast4 ,custards in cups or glasses1 with toast in long sippets4 ,cold meat in slices on a dish1 or as ,sandwiches4 ,ham4 ,tongue4 ,collared things4 ,hunter's beef4 ,oysters cold1 scalloped1 stewed1 or pickled4 ,potted meat1 birds1 fish1 or cheese4 ,pickled or baked fish4 ,common cake4 ,baked or stewed fruits4 ,pies of meat1 fowl1 or fruit4 ,potatoes roasted1 boiled1 scalloped1 mashed1 c4 ,collared beef1 veal1 or pig's head4 ,lobsters4 ,crabs4 ,prawns4 ,sweetbreads4 ,small birds4 ,forcemeat for ,patties1 ,balls or ,stuffing4 ,crumbs of bread1 chopped parsley1 fat bacon1 7if it has been dressed it is the better17 suet1 a bit of fresh butter1 a little anchovy liquor1 an egg1 a bit of onion1 a very little knotted marjorum1 a little pepper1 salt1 and nutmeg4 ,this is a much admired mixture2 but1 according to the purpose it is for1 any addition may be made to the flavour4 ,cold ham or gammon1 different herbs1 anchovies1 oysters1 ,cayenne4 ,note4 ,to the above should have been added cold veal or chicken1 which is a great improvement4 ,some like lemon1 and lemon thyme is a good substitute4 ,tarragon gives a ,french flavour1 but a very small proportion is sufficient4 ,fried ,patties4 ,mince a bit of cold veal1 and six oysters2 mix with a few crumbs of bread1 salt1 pepper1 nutmeg1 and a very small bit of lemonpeel2 add the liquor of the oysters3 warm all in a tosser1 but do not boil4 ,let it go cold4 ,have ready a good puff paste1 roll thin1 and cut it in round or square bits4 ,put some of the above between two of them2 twist the edges to keep in the gravy1 and fry them of a fine brown4 ,this is a very good thing2 and baked1 is a fashionable dish4 ,oyster ,patties4 ,put a fine puff paste into small pattypans1 and a bit of bread in each2 and against they are baked1 have ready the following to fill with1 taking out the bread4 ,take off the beards of the oysters2 cut the other parts in small bits2 put them in a small tosser1 with a grate of nutmeg1 the least white pepper1 and salt1 a morsel of lemonpeel1 cut so small that you can scarcely see it1 a little cream1 and a little of the oyster liquor4 ,simmer for a few minutes before you fill4 ,lobster ,patties4 ,make with the same seasoning1 a little cream1 and the smallest bit of butter4 ,beef and veal patties1 as likewise turkey and chicken1 are under the several articles in the foregoing pages4 ,sweet ,patties4 ,chop the meat of a boiled calf's foot1 of which you use the liquor for jelly1 two apples1 one ounce of orange and lemonpeel candied1 and some fresh peel and juice3 mix with them half a nutmeg grated1 the yelk of an egg1 a spoonful of brandy1 and four ounces of currants washed and dried4 ,bake in small pattypans4 ,patties resembling ,mincepies4 ,chop the kidney and fat of cold veal1 apple1 orange and lemonpeel candied1 and fresh currants1 a little wine1 two or three cloves1 a little brandy1 and a bit of sugar4 ,bake in puff paste as before4 ,mincepie4 ,of scraped beef free from skin and strings1 weigh two pounds2 four pounds of suet picked and chopped2 then add six pounds of currants1 nicely cleaned and perfectly dry1 three pounds of chopped apples1 the peel and juice of two lemons1 a pint of sweet wine1 a nutmeg1 a quarter of an ounce of cloves1 ditto mace1 ditto pimento1 in finest powder2 press the whole into a deep pan when well mixed1 and keep it covered in a dry cool place4 ,half the quantity is enough1 unless for a very large family4 ,have citron1 orange1 and lemonpeel ready1 and put some of each in the pies when made4 ,mincepies1 without ,meat4 ,of the best apples six pounds1 pared1 cored1 and minced2 of fresh suet1 and raisins stoned1 each three pounds1 likewise minced3 to these add of mace and cinnamon a quarter of an ounce each1 and eight cloves1 in finest powder1 three pounds of the finest powder sugar1 three quarters of an ounce of salt1 the rinds of four and juice of two lemons1 half a pint of port wine1 and the same of brandy4 ,mix well1 and put into a deep pan4 ,have ready washed and dried four pounds of currants1 and add as you make the pies1 with candied fruit4 ,lemon ,mincepies4 ,squeeze a large lemon3 boil the outside till tender enough to beat to a mash3 add to it three large apples chopped1 four ounces of suet1 half a pound of currants1 and four ounces of sugar4 ,put the juice of the lemon and candied fruit1 as for other pies4 ,make a short crust1 and fill the patty pans as usual4 ,egg ,mincepies4 ,boil six eggs hard1 and shred them small3 shred double the quantity of suet2 then put currants washed and picked1 one pound or more1 if the eggs were large2 the peel of one lemon shred very fine1 half the juice1 six spoonfuls of sweet wine1 mace1 nutmeg1 sugar1 a very little salt1 orange1 lemon1 and citron candied4 ,make a light paste for them4 ,savory ,rice4 ,wash and pick some rice3 stew it very gently in a small quantity of veal1 or rich mutton broth1 with an onion1 a blade of mace1 pepper1 and salt4 ,when swelled1 but not boiled to mash1 dry it on the shallow end of a sieve before the fire1 and either serve it dry1 or put it in the middle of a dish1 and pour the gravy round1 having heated it4 ,buttered ,rice4 ,prepare some rice as above3 drain1 and put it with some new milk1 enough just to swell it1 over the fire4 ,when tender1 pour off the milk1 and add a bit of butter1 a little sugar1 and pounded cinnamon4 ,shake it1 that it do not burn1 and serve4 ,rice boiled to eat with ,curry or roast ,meats4 ,prepare as above2 then put it into a large quantity of water1 boil it quick1 throw in a little salt1 and observe the very moment when it is swelled large1 but not too much softened2 then drain off the water1 and pour the rice on the shallow end of a sieve3 set it before a fire1 and let it stay until it separates and dries4 ,serve it without sauce of any kind4 ,omlet4 ,make a batter of eggs and milk1 and a very little flour2 put to it chopped parsley1 onions1 or chives 7the latter is best72 or a very small quantity of shalot1 a little pepper1 salt1 and a scrape or two of nutmeg4 ,make some very nice dripping3 boil in a small fryingpan1 and pour the above batter into it4 ,when one side is of a fine yellow brown1 turn and do the other4 ,some scraped lean ham1 put in at first1 is a very pleasant addition4 ,three eggs will make a pretty sized omlet2 but many cooks will use eight or ten4 ,if the taste be approved1 a little tarragon gives a fine flavour4 ,a good deal of parsley should be used4 ,ramakins4 ,scrape a quarter of a pound of ,cheshire1 and ditto of ,gloucester cheese1 ditto of good fresh butter2 then beat all in a mortar with the yelks of four eggs1 and the inside of a small ,french roll boiled in cream till soft4 ,mix the paste then with the whites of the eggs previously beaten1 and put into small paper pans made rather long than square1 and bake in a ,dutch oven till of a fine brown4 ,they should be eaten quite hot4 ,bacon ,fraise4 ,cut streaked bacon in thin slices an inch long2 make a batter of milk1 well beaten eggs1 and flour2 put a little lard or dripping into the pan1 and when hot pour the batter in1 and cover it with a dish4 ,when fit to turn1 put in the bacon1 and turn it very carefully1 that the bacon does not touch the pan4 ,rich ,puff ,paste4 ,weigh an equal quantity of butter with as much fine flour as you judge necessary2 mix a little of the former with the latter1 and wet it with as little water as will make into a stiff paste4 ,roll it out1 and put all the butter over it in slices2 turn in the ends1 and roll it thin2 do this twice1 and touch it no more than can be avoided4 ,the butter may be added at twice2 and to those who are not accustomed to make paste1 it may be better to do so4 ,a quicker oven than for short crust4 ,a less rich ,paste4 ,weigh a pound of flour1 and a quarter of a pound of butter2 rub them together1 and mix into a paste with a little water1 and an egg well beaten2 of the former as little as will suffice1 or the paste will be tough4 ,roll1 and fold it three or four times4 ,rub extremely fine1 in one pound of dried flour1 six ounces of butter1 and a spoonful of white sugar4 ,work up the whole into a stiff paste1 with as little hot water as possible4 ,german ,puffs another way4 ,boil two ounces of fresh butter in half a pint of cream2 stir until cold2 then beat two eggs1 strain them into the cream1 and mix that by degrees into two table spoonfuls of flour3 butter teacups1 and into each put three spoonfuls of the batter2 bake them half an hour1 and serve the moment they are to be eaten1 turned out of the cups1 with sauce of melted butter1 sugar1 and the juice of a lemon4 ,excellent short ,crust4 ,make two ounces of white sugar1 pounded and sifted1 quite dry2 then mix it with a pound of flour well dried2 rub into it three ounces of butter so fine as not to be seen3 into some cream put the yelks of two eggs beaten1 and mix the above into a smooth paste2 roll it thin1 and bake in a moderate oven4 ,another4 ,mix with a pound of fine flour1 dried1 an ounce of sugar pounded and sifted2 then crumble three ounces of butter in it1 till it looks all like flour1 and with a gill of boiling cream1 work it up to a fine paste4 ,light ,paste for ,tarts and ,cheesecakes4 ,beat the white of an egg to a strong froth2 then mix it with as much water as will make three quarters of a pound of fine flour into a very stiff paste3 roll it very thin1 then lay the third part of half a pound of butter upon it in little bits3 dredge it with some flour1 left out at first1 and roll it up tight4 ,roll it out again1 and put the same proportion of butter2 and so proceed till all be worked up4 ,a very fine ,crust for ,orange ,cheesecakes or ,sweetmeats1 when to be particularly nice4 ,dry a pound of the finest flour1 and mix with it three ounces of refined sugar2 then work half a pound of butter with your hand till it comes to a froth4 ,put the flour into it by degrees2 and work into it1 well beaten1 and strained1 the yelks of three and whites of two eggs4 ,if too limber1 put some flour and sugar to make fit to roll4 ,line your pattypans and fill4 ,a little above fifteen minutes will bake them4 ,against they come out1 have ready some refined sugar1 beat up with the white of an egg1 as thick as you can3 ice them all over3 set them in the oven to harden1 and serve cold4 ,use fresh butter4 ,salt butter will make a very fine flaky crust2 but if for mincepies1 or any sweet thing1 should be washed4 ,raised ,crust for ,custards or ,fruit4 ,put four ounces of butter into a saucepan with water2 and when it boils1 pour it into as much flour as you choose1 knead and beat it till smooth3 cover it as on the other side4 ,raise it2 and if for custard1 put a paper within to keep out the sides till half done1 then fill with a cold mixture of milk1 egg1 sugar1 and a little peachwater1 lemonpeel1 or nutmeg4 ,by cold is meant that the egg is not to be warmed1 but the milk should be warmed by itself2 not to spoil the crust4 ,raised ,crust for ,meatpies or ,fowls1 c4 ,boil water with a little fine lard1 and an equal quantity of fresh dripping1 or of butter1 but not much of either4 ,while hot1 mix this with as much flour as you will want1 making the paste as stiff as you can to be smooth1 which you will make it by good kneading1 and beating with the rolling pin4 ,when quite smooth1 put it in a lump into a cloth1 or under a pan to soak1 till near cold4 ,those who have not a good hand at raising crust1 may do thus3 roll the paste of a proper thickness1 and cut out the top and bottom of the pie1 then a long piece for the sides4 ,cement the bottom to the sides with egg1 bringing the former rather further out1 and pinching both together2 put egg between the edges of the paste to make it adhere at the sides4 ,fill your pie1 and put on the cover1 and pinch it and the side crust together4 ,the same mode of uniting the paste is to be observed1 if the sides are pressed into a tin form1 in which the paste must be baked1 after it shall be filled and covered2 but in the latter case the tin should be buttered1 and carefully taken off when done enough2 and as the form usually makes the sides of a lighter colour than is proper1 the paste should be put into the oven again for a quarter of an hour4 ,with a feather put egg over at first4 ,crust for ,venison ,pastry4 ,to a quarter of a peck of fine flour use two pounds and a half of butter1 and four eggs3 mix into paste with warm water1 and work it smooth and to a good consistence4 ,put a paste round the inside1 but not to the bottom of the dish1 and let the cover be pretty thick1 to bear the long continuance in the oven4 ,rice ,pastry4 ,boil a quarter of a pound of ground rice in the smallest quantity of water3 strain from it all the moisture as well as you can4 ,beat it in a mortar1 with half an ounce of butter1 and one egg well beaten1 and it will make an excellent paste for tarts1 c4 ,potatoe ,pastry4 ,pound boiled potatoes very fine2 and add1 while warm1 a sufficiency of butter to make the mash hold together4 ,or you may mix with it an egg2 then before it gets cold1 flour the board pretty well to prevent it from sticking1 and roll it to the thickness wanted4 ,if it is become quite cold before it be put on the dish1 it will be apt to crack4 ,,puddings4 ,almond ,puddings4 ,beat half a pound of sweet and a few bitter almonds1 with a spoonful of water2 then mix four ounces of butter1 four eggs1 two spoonfuls of cream warm with the butter1 one of brandy1 a little nutmeg and sugar to taste4 ,butter some cups1 half fill1 and bake the puddings4 ,serve with butter1 wine1 and sugar4 ,sago ,pudding4 ,boil a pint and a half of new milk with four spoonfuls of sago1 nicely washed and picked1 lemonpeel1 cinnamon1 and nutmeg4 ,sweeten to taste2 then mix four eggs1 put a paste round the dish1 and bake slowly4 ,bread and ,butter ,pudding4 ,slice bread1 spread with butter1 and lay it in a dish with currants between each layer1 and sliced citron1 orange or lemon1 if to be very nice4 ,pour over an unboiled custard of milk1 two or three eggs1 a few pimentos1 and a very little ratafia1 two hours at least before it is to be baked2 and lade it over and over to soak the bread4 ,a paste round the edge makes all puddings look better1 but is not necessary4 ,orange ,pudding4 ,grate the rind of a ,seville orange2 put to it six ounces of fresh butter1 six or eight ounces of lump sugar pounded3 beat them all in a marble mortar1 and add as you do it the whole of eight eggs well beaten and strained3 scrape a raw apple1 and mix with the rest2 put a paste at the bottom and sides of the dish1 and1 over the orange mixture1 put crossbars of paste4 ,half an hour will bake it4 ,another ,orange ,pudding4 ,mix of the orange paste hereafter directed two full spoons1 with six eggs1 four of sugar1 four ounces of butter warm1 and put into a shallow dish1 with a paste lining4 ,bake twenty minutes4 ,another4 ,rather more than two table spoonfuls of the orange paste1 mixed with six eggs1 four ounces of sugar1 and four ounces of butter1 melted1 will make a good sized pudding1 with a paste at the bottom of the dish4 ,bake twenty minutes4 ,an excellent ,lemon ,pudding4 ,beat the yelks of four eggs2 add four ounces of white sugar1 the rind of a lemon being rubbed with some lumps of it to take the essence3 then peel1 and beat it in a mortar with the juice of a large lemon1 and mix all with four or five ounces of butter warmed4 ,put a crust into a shallow dish2 nick the edges1 and put the above into it4 ,when served1 turn the pudding out of the dish4 ,a very fine ,amber ,pudding4 ,put a pound of butter into a saucepan1 with three quarters of a pound of loaf sugar1 finely powdered2 melt the butter and mix well with it3 then add the yelks of fifteen eggs well beaten1 and as much fresh candied orange1 as will add colour and flavour to it1 being first beaten to a fine paste4 ,line the dish with paste for turning out2 and when filled with the above1 lay a crust over1 as you would a pie1 and bake it in a slow oven4 ,it is as good cold as hot4 ,baked ,apple ,pudding4 ,pare and quarter four large apples2 boil them tender1 with the rind of a lemon1 in so little water that when done1 none may remain3 beat them quite fine in a mortar3 add the crumbs of a small roll1 four ounces of butter melted1 the yelks of five and whites of three eggs1 juice of half a lemon1 and sugar to taste4 ,beat all together1 and lay it in a dish with paste to turn out4 ,oatmeal ,pudding4 ,pour a quart of boiling milk over a pint of the best fine oatmeal2 let it soak all night4 ,next day beat two eggs1 and mix a little salt3 butter a bason that will just hold it3 cover it tight with a floured cloth1 and boil it an hour and a half4 ,eat it with cold butter and salt4 ,when cold1 slice and toast it1 and eat it as oatcake buttered4 ,dutch ,pudding or ,souster4 ,melt one pound of butter in half a pint of milk2 mix it into two pounds of flour1 eight eggs1 four spoonfuls of yeast3 add one pound of currants1 a quarter of a pound of sugar beaten and sifted4 ,this is a very good pudding hot2 and equally so as a cake when cold4 ,if for the latter1 carraways may be used instead of currants4 ,an hour will bake it in a quick oven4 ,a ,dutch ,rice ,pudding4 ,soak four ounces of rice in warm water half an hour3 drain the latter from it1 and throw it into a stewpan1 with half a pint of milk1 half a stick of cinnamon1 and simmer till tender4 ,when cold1 add four whole eggs well beaten1 two ounces of butter melted in a teacupful of cream2 and put three ounces of sugar1 a quarter of a nutmeg1 and a good piece of lemonpeel4 ,put a light puff paste into a mould or dish1 or grated tops and bottoms1 and bake in a quick oven4 ,light1 or ,german ,puddings4 ,melt three ounces of butter in a pint of cream2 let it stand till nearly cold1 then mix two ounces of fine flour1 and two ounces of sugar1 four yelks and two whites of eggs1 and a little rose or orange flower water4 ,bake in little cups1 buttered1 half an hour4 ,they should be served the moment they are done1 and only when going to be eaten1 or they will not be light4 ,turn out of the cups1 and serve with white wine and sugar4 ,little ,bread ,puddings4 ,steep the crumbs of a penny loaf in about a pint of warm milk3 when soaked1 beat six eggs1 whites and yelks1 and mix with the bread1 and two ounces of butter warmed1 sugar1 orange flower water1 a spoonful of brandy1 a little nutmeg1 and a teacupful of cream4 ,beat all well1 and bake in teacups buttered4 ,if currants are chosen1 a quarter of a pound is sufficient2 if not1 they are good without2 or you may put orange or lemon candy4 ,serve with pudding sauce4 ,puddings in haste4 ,shred suet1 and put with grated bread1 a few currants1 the yelks of four eggs1 and the whites of two1 some grated lemonpeel1 and ginger4 ,mix1 and make into little balls about the size and shape of an egg1 with a little flour4 ,have ready a skellet of boiling water1 and throw them in4 ,twenty minutes will boil them2 but they will rise to the top when done4 ,pudding sauce4 ,new ,college ,puddings4 ,grate the crumbs of a twopenny loaf1 shred suet eight ounces1 and mix with eight ounces of currants1 one of citron mixed fine1 one of orange1 a handful of sugar1 half a nutmeg1 three eggs beaten1 yelk and white separately4 ,mix1 and make into the size and shape of a goose egg4 ,put half a pound of butter into a fryingpan2 and when melted1 and quite hot1 stew them gently in it over a stove4 ,turn them two or three times till of a fine light brown4 ,mix a glass of brandy with the batter4 ,serve with pudding sauce4 ,oxford ,dumplings4 ,of grated bread two ounces1 currants1 and shred suet four ounces each1 two large spoonfuls of flour1 a great deal of grated lemonpeel1 a bit of sugar1 and a little pimento in fine powder4 ,mix with two eggs and a little milk into five dumplings1 and fry of a fine yellow brown4 ,serve with sweet sauce4 ,brown ,bread ,pudding4 ,half a pound of stale brown bread grated1 ditto of currants1 ditto of shred suet1 sugar1 and nutmeg4 ,mix with four eggs1 a spoonful of brandy1 and two spoonfuls of cream4 ,boil1 in a cloth or bason that exactly holds it1 three or four hours4 ,boiled ,bread ,pudding4 ,grate with bread1 pour boiling milk over it1 and cover close4 ,when soaked an hour or two1 beat it fine1 and mix with it two or three eggs well beaten4 ,put it into a bason that will just hold it2 tie a floured cloth over it1 and put it into boiling water4 ,send it up with melted butter poured over4 ,it may be eaten with salt or sugar4 ,another1 and richer ,bread ,pudding4 ,on half a pint of crumbs of bread1 pour half a pint of scalding milk2 cover for an hour4 ,beat up four eggs1 and1 when strained1 add to the bread1 with a teaspoonful of flour1 an ounce of butter1 two ounces of sugar1 half a pound of currants1 an ounce of almonds beaten with orange flour water1 half an ounce of orange1 ditto lemon1 ditto citron4 ,butter a bason that will exactly hold it2 flour the cloth1 and tie tight over1 and boil one hour4 ,batter ,pudding4 ,rub three spoonfuls of fine flour extremely smooth by degrees into a pint of milk2 simmer till it thickens2 stir in two ounces of butter2 set it to cool2 then add the yelks of three eggs4 ,flour a cloth that has been wet1 or butter a bason1 and put the batter into it2 tie it tight1 and plunge it into boiling water1 the bottom upwards4 ,boil it an hour and a half1 and serve with plain butter4 ,if approved1 a little ginger1 nutmeg1 and lemonpeel may be added1 and sweet sauce4 ,batter ,pudding with ,meat4 ,make a batter with flour1 milk1 and eggs3 pour a little into the bottom of a pudding dish2 then put seasoned meat of any kind into it1 and a little shred onion2 pour the remainder of the batter over1 and bake in a slow oven4 ,some like a loin of mutton baked in batter1 being first cleared of most of the fat4 ,rice small ,puddings4 ,wash two large spoonfuls of rice1 and simmer it with half a pint of milk till thick4 ,then put with it the size of an egg of butter1 and near half a pint of thick cream1 and give it one boil4 ,when cool1 mix four yelks and two whites of eggs well beaten2 sweeten to taste1 and add nutmeg1 lemonpeel grated fine1 and a little cinnamon powdered4 ,butter little cups1 and fill three parts full1 putting at bottom some orange or citron4 ,bake three quarters of an hour in a slowish oven4 ,serve the moment before to be eaten1 with sweet sauce in the dish1 or a boat4 ,plain ,rice ,pudding4 ,wash and pick some rice2 throw among it some pimento finely pounded1 but not much2 tie the rice in a cloth1 and leave plenty of room for it to swell4 ,boil it in a quantity of water for an hour or two4 ,when done1 eat it with butter and sugar1 or milk4 ,put lemonpeel if you please4 ,it is very good without spice1 and eaten with salt and butter4 ,rice ,pudding with ,fruit4 ,swell the rice with a very little milk over the fire2 then mix fruit of any kind with it1 7currants2 gooseberries scalded2 pared and quartered apples2 raisins1 or blackcurrants27 with one egg into the rice1 to bind it4 ,boil it well1 and serve with sugar4 ,baked ,rice ,pudding4 ,swell rice as above2 then add some more milk1 an egg1 sugar allspice and lemonpeel4 ,bake in a deep dish4 ,another1 for the ,family4 ,put into a very deep pan half a pound of rice1 washed and picked1 two ounces of butter1 four ounces of sugar1 a few allspice pounded1 and two quarts of milk4 ,less butter will do1 or some suet4 ,bake in a slow oven4 ,note4 ,eggs in rice pudding1 if made of whole rice1 causes the milk to turn to whey1 if not boiled first1 and then mixed cool4 ,a ,george ,pudding4 ,boil very tender a handful of whole rice in a small quantity of milk1 with a large piece of lemonpeel4 ,let it drain2 then mix with it a dozen of good sized apples1 boiled to pulp1 and as dry as possible4 ,add a glass of white wine1 the yelks of five eggs1 and two ounces of orange and citron cut thin2 make it pretty sweet4 ,line a mould or bason with a very good paste3 beat the five whites of the eggs to a very strong froth1 and mix with the other ingredients3 fill the mould1 and bake it of a fine brown colour4 ,serve it with the bottom upward1 with the following sauce3 two glasses of wine1 a spoonful of sugar1 the yelk of two eggs1 and a bit of butter as large as a walnut3 simmer without boiling1 and pour to and from the saucepan1 till of a proper thickness1 and put in the dish4 ,rice ,piecrust4 ,clean1 and put some rice1 with an onion and a little water and milk1 or milk only1 into a saucepan1 and simmer till it swell4 ,put seasoned chops into a dish1 and cover it with the rice4 ,rabbits fricasseed1 and covered thus1 are very good4 ,potatoe ,pudding with ,meat4 ,boil them till fit to mash3 rub through a colander and make into a thick batter1 with milk and two eggs4 ,lay some seasoned steaks in a dish1 then some batter2 and over the last layer pour the remainder of the batter4 ,bake a fine brown4 ,steak1 or ,kidney ,pudding4 ,if kidney1 split1 and soak it1 and season that or the meat4 ,make a paste of suet1 flour1 and milk3 roll it1 and line a bason with some3 put the kidney or steaks in1 cover with paste1 and pinch round the edge4 ,cover with a cloth1 and boil a considerable time4 ,suet ,puddings4 ,shred a pound of suet2 mix with a pound and a quarter of flour1 three eggs beaten separately1 a little salt1 and as little milk as will make it4 ,boil five hours4 ,it eats well next day1 cut in slices and broiled4 ,suet ,dumplings4 ,make as above1 and drop into boiling water1 or into the boiling of beef2 or you may boil in a cloth4 ,apple1 ,currant1 or ,damson ,dumplings or ,pudding4 ,make as above1 and loin a bason with the paste tolerably thin3 fill with the fruit1 and cover it3 tie a cloth over tight1 and boil till the fruit shall be done enough4 ,snowball4 ,swell rice in milk2 strain it off1 and having pared and cored apples1 put the rice round them1 tying each up in a cloth4 ,put a bit of lemonpeel1 a clove1 or cinnamon in each1 and boil them well4 ,hunter's ,pudding4 ,mix of suet1 flour1 currants1 and raisins stoned and a little cut1 a pound each1 the rind of lemon1 shred as fine as possible1 six ,jamaica peppers in fine powder1 four eggs1 a glass of brandy1 a little salt1 and as little milk as will make it of a proper consistence4 ,boil it in a floured cloth1 or a melon mould1 eight or nine hours4 ,serve with sweet sauce4 ,add sometimes a spoonful of peachwater4 ,this pudding will keep1 after it is boiled1 six months1 if kept tied up in the same cloth1 and hung up1 folded in a sheet of cap paper to preserve it from dust1 being first cold4 ,when to be used1 it must boil a full hour4 ,common ,plumb ,pudding4 ,the same proportions of flour and suet1 and half the quantity of fruit1 with spice1 lemon1 a glass of wine1 or not1 and one egg and milk1 will make an excellent pudding1 if long boiled4 ,custard ,pudding4 ,mix by degrees a pint of good milk with a large spoonful of flour1 the yelks of five eggs1 some orange flower water1 and a little pounded cinnamon4 ,butter a bason that will exactly hold it3 pour the batter in1 and tie a floured cloth over it4 ,put it in boiling water1 and turn it about a few minutes to prevent the egg going to one side4 ,half an hour will boil it4 ,put currant jelly on it1 and serve with sweet sauce4 ,a ,rich ,rice ,pudding4 ,boil half a pound of rice in water1 with a little bit of salt1 till quite tender3 drain it dry4 ,mix it with the yelks and whites of four eggs1 a quarter of a pint of cream1 with two ounces of fresh butter melted in the latter1 four ounces of beefsuet1 or marrow1 or veal suet taken from a fillet of veal1 finely shred1 three quarters of a pound of currants1 two spoonfuls of brandy1 one of peachwater1 or ratafia1 nutmeg1 and grated lemonpeel4 ,when well mixed1 put a paste round the edge1 and fill the dish4 ,slices of candid orange1 lemon1 and citron1 if approved4 ,bake in a moderate oven4 ,millet ,pudding4 ,wash three spoonfuls of the seed2 put it into the dish1 with a crust round the edges3 pour over it as much new milk as shall nearly fill the dish1 two ounces of butter warmed with it1 sugar1 shred lemon1 and a little scrape of ginger and nutmeg4 ,as you put it in the oven1 stir in two eggs beaten2 and a spoonful of shred suet4 ,an excellent plain ,potatoe ,pudding4 ,take eight ounces of boiled potatoes1 two ounces of butter1 the yelks and whites of two eggs1 a quarter of a pint of cream1 one spoonful of white wine1 a morsel of salt1 the juice and rind of a lemon4 ,beat all to a froth3 sugar to taste4 ,a crust or not1 as you like4 ,bake it4 ,if wanted richer1 put three ounces more butter1 sweatmeats and almonds1 and another egg4 ,carrot ,pudding4 ,beat a large carrot tender3 bruise it well1 and mix with it a tablespoonful of biscuit beaten to powder or four ,naples biscuit1 four yelks and two whites of eggs1 a pint of scalded cream1 some rose1 or orange flower water1 a little ratafia1 nutmeg1 and sugar4 ,if you have no scalded cream1 raw will do1 if very thick4 ,put a little rim of paste round the dish1 and bake it4 ,put orange1 lemon or citron1 cut in good sized bits4 ,an excellent ,apricot ,pudding4 ,halve twelve large apricots3 give them a scald till they are soft4 ,mean time pour on the grated crumbs of a penny loaf1 a pint of boiling cream2 when half cold1 four ounces of sugar1 the yelks of four beaten eggs1 and a glass of white wine4 ,pound the apricots in a mortar1 with some or all of the kernels2 mix then the fruit and other ingredients together3 put a paste round the dish1 and bake the pudding half an hour4 ,baked ,gooseberry ,pudding4 ,stew gooseberries in a jar over a hot hearth1 or in a saucepan of water1 till they will pulp4 ,take a pint of the juice pressed through a sieve1 and beat it with three yelks and whites of eggs1 beaten and strained1 and one ounce and a half of butter3 sweeten it well1 and put a crust round the dish4 ,a few crumbs of roll should be mixed with the above to give a little consistence1 or four ounces of ,naples biscuit4 ,a ,green ,bean ,pudding4 ,boil and blanch old beans1 beat them in a mortar with very little pepper and salt1 some cream1 and the yelk of an egg4 ,a little spinach juice will give a finer colour1 but it is as good without4 ,boil it in a bason that will just hold it1 for an hour and pour parsley and butter over4 ,serve bacon to eat with it4 ,baked ,almond ,pudding4 ,beat fine four ounces of almonds1 four or five bitter ditto1 with a little wine1 yelks of six eggs1 peel of two lemons grated1 six ounces of butter1 near a quart of cream1 juice of one lemon4 ,when well mixed1 bake it half an hour1 with a paste round the dish4 ,shelford ,pudding4 ,mix three quarters of a pound of currants1 or raisins1 one pound of suet1 one pound of flour1 six eggs1 a little good milk1 some lemonpeel1 and a little salt4 ,boil it in a melon shape six hours4 ,brandy ,pudding4 ,line a mould with jar raisins stoned1 or dried cherries1 then with thin slices of ,french roll2 next to which put ratafias1 or macaroons1 then the fruit1 roll1 and cakes in succession1 until the mould be full2 sprinkling in at times two glasses of brandy4 ,beat four eggs1 yelks and whites3 put to them a pint of milk or cream1 lightly sweetened1 with half a nutmeg1 and the rind of half a lemon finely grated4 ,let the liquid sink into the solid part2 then flour a cloth1 tie it tight over1 and boil one hour2 keep the mould the right side up4 ,serve with pudding sauce4 ,buttermilk ,pudding4 ,warm three quarts of new milk1 and turn it with a quart of buttermilk3 when ready1 drain the curd through a sieve3 when dry1 pound it in a marble mortar1 with near half a pound of sugar1 a lemon boiled tender1 the crumbs of a roll grated1 a nutmeg grated1 six bitter almonds1 four ounces of warm butter1 a teacupful of good cream1 the yelks of five1 and whites of three eggs1 a glass of sweet wine1 and one of brandy4 ,when well incorporated1 bake in small cups or bowls well buttered4 ,if the bottom be not brown1 use a salamander3 but serve as quick as possible1 and with pudding sauce4 ,curd ,puddings1 or ,puffs4 ,turn two quarts of milk to curd2 press the whey from it2 rub it through a sieve1 and mix four ounces of butter1 the crumbs of a penny loaf1 two spoonfuls of cream1 half a nutmeg1 a small quantity of sugar1 and two spoonfuls of white wine4 ,butter little cups1 or small pattypans1 and fill them three parts4 ,orange flower water is an improvement4 ,bake them with care4 ,serve with sweet sauce in a boat4 ,boiled ,curd ,pudding4 ,rub the curd of two gallons of milk1 when drained1 through a sieve4 ,mix it with six eggs1 a little cream1 two spoonfuls of orange flower water1 half a nutmeg1 of flour and crumbs of bread each three spoonfuls1 currants and raisins half a pound of each4 ,boil an hour in a thick well floured cloth4 ,small ,almond ,puddings4 ,pound eight ounces of almonds1 and a few bitter1 with a spoonful of water and mix with four ounces of butter warmed1 four yelks and two whites of eggs1 sugar to taste1 two spoonfuls of cream1 and one of brandy2 mix well1 and bake in little cups buttered4 ,serve with pudding sauce4 ,excellent light ,puffs4 ,mix two spoonfuls of flour1 a little grated lemonpeel1 some nutmeg1 half a spoonful of brandy1 a little loaf sugar1 and one egg3 then fry it enough1 but not brown2 beat it in a mortar with five eggs1 whites and yelks2 put a quantity of lard in a fryingpan1 and when quite hot1 drop a dessert spoonful of batter at a time3 turn as they brown4 ,they will be large4 ,serve immediately4 ,sweet sauce4 ,pippin ,pudding4 ,coddle six pippins in vineleaves covered with water1 but very gently1 that the inside be done without breaking the skins4 ,when soft1 take off the skins1 and with a teaspoon take the pulp from the core4 ,press it through a colander2 add to it two spoonfuls of orange flower water1 three eggs beaten1 a pint of scalded cream1 sugar and nutmeg to taste4 ,lay a thin puff paste at the bottom and sides of the dish3 shred some very thin lemonpeel as fine as possible1 and put into the dish2 as likewise some orange and citron in small slices4 ,yorkshire ,pudding4 ,mix five spoonfuls of flour1 with a quart of milk1 and three eggs well beaten4 ,butter the pan4 ,when brown by baking under the meat1 turn the other side upwards1 and brown that4 ,it should be made in a square pan1 and cut into pieces to come to table4 ,set it over a chafing dish at first1 and stir it some minutes4 ,a quick made ,pudding4 ,flour and suet half a pound each1 four eggs1 a quarter of a pint of new milk1 a little mace and nutmeg1 a quarter of a pound of raisins1 ditto of currants3 mix well1 and boil three quarters of an hour with the cover of the pot on1 or it will require longer4 ,yeast or ,suffolk ,dumplings4 ,make a very light dough with yeast1 as for bread1 but with milk instead of water1 and put salt4 ,let it rise an hour before the fire4 ,twenty minutes before you are to serve1 have ready a large stewpan of boiling water4 ,make the dough into balls1 the size of a middling apple1 throw them in1 and boil twenty minutes4 ,if you doubt when done enough1 stick a clean fork into one1 and if it come out clear1 it is done4 ,the way to eat them is to tear them apart on the top with two forks1 for they become heavy by their own steam4 ,eat immediately with meat1 sugar1 butter or salt4 ,russian ,seed1 or ground ,rice ,pudding4 ,boil a large spoonful heaped of either in a pint of new milk1 with lemonpeel and cinnamon4 ,when cold add sugar1 nutmeg1 and two eggs1 well beaten4 ,bake with a crust round the dish4 ,observations on making ,puddings4 ,the outside of a boiled pudding often tastes disagreeably1 which arises from the cloth not being nicely washed1 and kept in a dry place4 ,it should be dipped in boiling water1 squeezed dry1 and floured1 when to be used4 ,if bread1 it should be tied loose2 if batter1 tight over4 ,the water should boil quick when the pudding is put in2 and it should be moved about for a minute1 lest the ingredients should not mix4 ,batter pudding should be strained through a coarse sieve1 when all is mixed4 ,in others the eggs separately4 ,the pans and basons must be always buttered4 ,a pan of cold water should be ready1 and the pudding dipt in as soon as it comes out of the pot1 and then it will not adhere to the cloth4 ,,sweet ,,dishes4 ,lemon ,custards4 ,beat the yelks of eight eggs till they are as white as milk2 then put to them a pint of boiling water1 the rinds of two lemons grated1 and the juice sweetened to your taste4 ,stir it on the fire till thick enough1 then add a large glass of rich wine1 and half a glass of brandy2 give the whole one scald1 and put it in cups1 to be eaten cold4 ,lent ,potatoes4 ,beat three or four ounces of almonds1 and three or four bitter1 when blanched1 putting a little orange flower water to prevent oiling3 add eight ounces of butter1 four eggs well beaten and strained1 half a glass of raisin wine1 and sugar to your taste4 ,beat all well till quite smooth1 and grate in three ,savoy biscuit4 ,make balls of the above1 with a little flour1 the size of a chestnut2 throw them into a stewpan of boiling lard1 and boil them of a beautiful yellow brown4 ,drain them on a sieve4 ,serve sweet sauce in a boat1 to eat with them4 ,rice ,flummery4 ,boil with a pint of new milk1 a bit of lemonpeel1 and cinnamon3 mix with a little cold milk1 as much rice flour as will make the whole of a good consistence3 sweeten1 and add a spoonful of peachwater1 or a bitter almond beaten4 ,boil it1 observing it does not burn4 ,pour it into a shape or pint bason1 taking out the spice4 ,when cold1 turn the flummery into a dish1 and serve with cream1 milk1 or custard round2 or put a teaspoonful of cream into half a pint of new milk1 a glass of raisin wine1 a little sugar1 and a squeeze of lemon4 ,curds and ,cream4 ,turn to curd three or four pints of milk with runnet2 break it1 and let the whey run out1 then put it into a bason2 and when to be served1 but it on a dish with some cream1 or fine milk1 either plain or sweetened4 ,another way4 ,to four quarts of new milk warmed1 put from a pint to a quart of buttermilk strained1 according to its sourness2 keep the pan covered until the curd be of a firmness to cut three or four times across with a saucer1 as the whey leaves it3 put it into a shape1 and fill up until it is solid enough to take the form4 ,serve with cream plain1 or mixed with sugar1 wine1 and lemon4 ,london ,syllabub4 ,put a pint of port or white wine into a bowl1 nutmeg grated1 and a good deal of sugar1 then milk into it near two quarts of milk1 frothed up4 ,if the wine be not rather sharp1 it will require more for this quantity of milk4 ,in ,devonshire1 clouted cream is put on the top1 and pounded cinnamon and sugar4 ,staffordshire ,syllabub4 ,put a pint of cyder1 and a glass of brandy1 sugar1 and nutmeg into a bowl1 and milk into it2 or pour warm milk from a large teapot some height into it4 ,devonshire ,junket4 ,put warm milk into a bowl2 turn it with runnet2 then put some scalded cream1 sugar and cinnamon on the top1 without breaking the curd4 ,a very fine ,somersetshire ,syllabub4 ,in a large ,china bowl put a pint of port1 and a pint of sherry1 or other white wine2 sugar to taste4 ,milk the bowl full4 ,in twenty minutes cover it pretty high with clouted cream2 grate over it nutmeg3 put pounded cinnamon and nonpareil comfits4 ,sack ,cream4 ,boil a pint of raw cream1 the yelk of an egg well beaten1 two or three spoonfuls of white wine1 sugar1 and lemonpeel2 stir it over a gentle fire till it be as thick as rich cream2 put it in a dish1 and serve it cold1 garnished with rusks or sippets of toasted bread4 ,a ,froth to set on ,cream1 ,custard1 or ,trifle1 which looks and eats well4 ,sweeten half a pound of the pulp of damsons1 or any other sort of scalded fruit3 put to it the whites of four eggs beaten1 and beat the pulp with them1 until it will stand as high as you choose2 and being put on the cream1 c4 with a spoon1 it will take any form4 ,it should be rough to imitate a rock4 ,floating ,island4 ,mix three half pints of thin cream with a quarter of a pint of raisin wine1 a little lemonjuice1 orange flower water1 and sugar2 put into a dish for the middle of the table1 and put on the cream a froth like the above1 which may be made of raspberry or currantjelly4 ,another way4 ,scald a codlin before it is ripe1 or any sharp apple1 and pulpit through a sieve4 ,beat the whites of two eggs with sugar1 and a spoonful of orange flower water2 mix in by degrees the pulp1 and beat all together until you have a large quantity of froth4 ,serve it on a raspberry cream2 or you may colour the froth with beetroot1 raspberry1 or currantjelly1 and set it on a white cream1 having given it the flavour of lemon1 sugar1 and wine as above2 or1 put the froth on a custard4 ,everlasting1 or ,solid ,syllabubs4 ,mix a quart of thick raw cream1 one pound of refined sugar1 a pint of white1 and half a pint of sweet wine in a deep pan3 put to it the grated peel and the juice of three lemons4 ,beat1 or whisk it one way half an hour1 then put it into glasses4 ,it will keep good1 in a cool place1 ten days4 ,yellow ,lemon ,cream1 without ,cream4 ,pare four lemons very thin into twelve large spoonfuls of water1 and squeeze the juice on seven ounces of finely pounded sugar3 beat the yelks of nine eggs well2 add the peels and juice beaten together for some time2 then strain it through a flannel into silver or very nice blocktin saucepan2 set it over a gentle fire1 and stir it one way till pretty thick1 and scalding hot1 but not boiling1 or it will curdle4 ,pour it into jelly glasses4 ,a few lumps of sugar should be rubbed hard on the lemons before they are pared1 or after1 as the peel will be so thin as not to take all the essence1 and the sugar will attract it1 and give better colour and flavour4 ,white ditto ,is made the same as the above2 only put the whites of the eggs instead of the yelks1 whisking it extremely well to froth4 ,lemon ,cream4 ,take a pint of thick cream1 and put to it the yelks of two eggs well beaten1 four ounces of fine sugar1 and the thin rind of a lemon3 boil it up1 then stir it till almost cold4 ,put the juice of a lemon in a dish or bowl1 and pour the cream upon it1 stirring it till quite cold4 ,an excellent ,cream4 ,whip up three quarters of a pint of very rich cream to a strong froth1 with some finely scraped lemonpeel1 a squeeze of the juice1 half a glass of sweet wine1 and sugar to make it pleasant but not too sweet4 ,lay it on a sieve or in a form1 and next day put it on a dish1 and ornament it with very light puff paste biscuit1 made in tin shapes the length of a finger1 and about two thick1 over which sugar may be strewed1 or a light glaze with isinglass4 ,or you may use macaroons4 ,blancmange or ,blamange4 ,boil two ounces of isinglass in three half pints of water half an hour2 strain it to a pint and half of cream2 sweeten it1 and add some peachwater1 or a few bitter almonds2 let it boil once up1 and put it into what forms you please4 ,if not to be very stiff1 a little less isinglass will do4 ,observe to let the blamange settle before you turn it into the forms1 or the blacks will remain at the bottom of them1 and be on the top of the blamange when taken out of the moulds4 ,dutch ,flummery4 ,boil two ounces of isinglass in three half pints of water very gently half an hour3 add a pint of white wine1 the juice of three and the thin rind of one lemon1 and rub a few lumps of sugar on another lemon to obtain the essence2 and with them add as much more sugar as shall make it sweet enough4 ,having beaten the yelks of seven eggs1 give them and the above1 when mixed1 one scald2 stir all the time1 and pour it into a bason4 ,stir it till half cold1 then let it settle1 and put it into a melon shape4 ,calf's ,feet ,jelly4 ,boil two feet in five pints of water till the feet are broken1 and the water half wasted3 strain it1 and1 when cold1 take off the fat1 and remove the jelly from the sediment2 then put it into a saucepan1 with sugar1 raisin wine1 lemonjuice to your taste1 and some lemonpeel4 ,when the flavour is rich1 put to it the whites of five eggs well beaten1 and their shells are broken4 ,set the saucepan on the fire1 but do not stir the jelly after it begins to warm4 ,let it boil twenty minutes after it rises to a head1 then pour it through a flannel jellybag2 first dipping the bag in hot water to prevent waste1 and squeezing it quite dry4 ,run the jelly through and through until clear2 then put it into glasses or forms4 ,observe1 that the feet for all jellies should be only scalded to take off the hair2 not bought boiled1 which is the usual way2 but the following mode will greatly facilitate the clearing of jelly3 when the mixture has boiled twenty minutes1 throw in a teacupful of cold water2 let it boil five minutes longer2 then take the saucepan off the fire1 cover it close1 and keep it half an hour3 after which1 it will be so clear as to need only once running through the bag1 and much waste will be saved4 ,observe1 feet for all jellies are boiled so long by the people who sell them1 that the nutritious juices are lessened2 they should be only scalded to take off the hair4 ,the liquor will require greater care in removing the fat2 but the jelly will be far stronger1 and1 of course1 allow more water4 ,another sort4 ,boil four quarts of water with three calf's feet that have been only scalded1 till half wasted3 take the jelly from the fat and sediment3 mix with it the juice of a ,seville orange1 and twelve lemons1 the peels of three1 the whites and shells of twelve eggs2 brown sugar to taste1 near a pint of raisin wine1 one ounce of coriander seed1 a quarter of an ounce of allspice1 a bit of cinnamon1 and six cloves1 all bruised1 after having previously mixed them cold4 ,the jelly should boil fifteen minutes without stirring2 then clear it through a flannel bag4 ,while running take a little jelly1 and mix with a teacupful of water in which a bit of beetroot has been boiled1 and run it through the bag when all the rest is run out2 and this is to garnish the other jelly1 being cooled on a plate2 but this is matter of choice4 ,orange jelly4 ,grate the rind of two ,seville and two ,china oranges1 and two lemons2 squeeze the juice of three of each1 and strain1 and add the juice to a quarter of a pound of lump sugar1 and a quarter of a pint of water1 and boil till it almost candies4 ,have ready a quart of isinglassjelly made with two ounces1 put to it the syrup1 and boil it once up2 strain off the jelly1 and let it stand to settle as above before it be put into the mould4 ,hartshornjelly4 ,simmer eight ounces of hartshorn shavings with two quarts of water to one2 strain it1 and boil it with the rinds of four ,china oranges and two lemons pared thin2 when cool1 add the juice of both1 half a pound of sugar1 and the whites of six eggs beaten to a froth2 let the jelly have three or four boils without stirring1 and strain it through a jellybag4 ,imperial ,cream4 ,boil a quart of cream with the thin rind of a lemon1 then stir it till nearly cold2 have ready in a dish or bowl that you are to serve in1 the juice of three lemons strained with as much sugar as will sweeten the cream2 which pours into the dish from a large teapot1 holding it high1 and moving it about to mix with the juice4 ,it should be made at least six hours before it be served4 ,a ,cream4 ,boil half a pint of cream1 and half a pint of milk1 with two bayleaves1 a bit of lemonpeel1 a few almonds beaten to paste1 with a drop of water1 a little sugar1 orange flower water1 and a teaspoonful of flour1 having been rubbed down with a little cold milk1 and mixed with the above4 ,when cold1 put a little lemonjuice to the cream1 and serve it in cups or lemonade glasses4 ,cheap1 and excellent ,custards4 ,boil three pints of new milk1 with a bit of lemonpeel1 a bit of cinnamon1 two or three bayleaves1 and sweeten it4 ,meanwhile1 rub down smooth a large spoonful of rice flour into a cup of cold milk1 and mix with it two yelks of egg well beaten4 ,take a bason of the boiling milk1 and mix with the cold1 and then pour that to the boiling2 stirring it one way1 till it begins to thicken1 and is just going to boil up2 then pour it into a pan1 stir it some time1 add a large spoonful of peachwater1 two teaspoonfuls of brandy1 or a little ratafia4 ,richer ,custard4 ,boil a pint of milk with lemonpeel and cinnamon2 mix a pint of cream1 and the yelks of five eggs well beaten4 ,when the milk tastes of the seasoning1 sweeten it enough for the whole1 pour it into the cream1 stirring well1 then give the custard a simmer till of proper thickness4 ,do not let it boil4 ,stir the whole time one way3 season as above4 ,almond ,cream4 ,beat four ounces of sweet almonds1 and a few bitter1 in a mortar1 with a teaspoonful of water to prevent oiling1 both having been blanched4 ,put the paste to a quart of cream1 and add the juice of three lemons sweetened2 beat it up with a whisk to a froth1 which takes off on the shallow part of a sieve4 ,fill glasses with some of the liquor and the froth4 ,brandy ,cream4 ,boil two dozen of almonds blanched1 and pounded bitter almonds in a little milk4 ,when cold1 add it to the yelks of five eggs beaten well in a little cream2 sweeten1 and put to it two glasses of best brandy2 and when well mixed1 pour to it a quart of thin cream4 ,set it over the fire1 but do not let it boil4 ,stir one way till it thickens1 then pour into cups1 or low glasses4 ,when cold it will be ready4 ,a ratafia drop may be put in each1 if you choose it4 ,if you wish it to keep1 scald the cream previously4 ,snow ,cream4 ,put to a quart of cream the whites of three eggs well beaten1 four spoonfuls of sweet wine1 sugar to your taste1 and a bit of lemonpeel3 whip it to a froth1 remove the peel1 and serve in a dish4 ,a pretty ,supper dish4 ,boil a teacupful of rice1 having first washed it in milk1 till tender3 strain off the milk2 lay the rice in little heaps on a dish2 strew over them some finely powdered sugar and cinnamon1 and put warm wine and a little butter into the dish4 ,wine ,roll4 ,soak a penny ,french roll in raisin wine till it will hold no more3 put it in the dish1 and pour round it a custard1 or cream1 sugar1 and lemonjuice4 ,just before it is served1 sprinkle over it some nonpareil comfits2 or stick a few blanched and slit almonds into it4 ,sponge biscuit may be used instead of the roll4 ,an excellent ,trifle4 ,lay macaroons and ratafia drops over the bottom of your dish1 and pour in as much raisin wine as they will suck up2 which1 when they have done1 pour on them cold rich custard1 made with more eggs than directed in the foregoing pages1 and some rice flour4 ,it must stand two or three inches thick4 ,on that put a layer of raspberry jam1 and cover the whole with a very high whip made the day before1 of rich cream1 the whites of two well beaten eggs1 sugar1 lemonpeel1 and raisin wine4 ,if made the day before used1 it has quite a different taste1 and is solid and far better4 ,burnt ,cream4 ,boil a pint of cream with a stick of cinnamon1 and some lemonpeel2 take it off the fire1 and pour it very slowly into the yelks of four eggs1 stirring till half cold3 sweeten1 and take out the spice1 c4 ,pour it into the dish2 when cold1 strew white pounded sugar over1 and brown it with a salamander4 ,rice and ,sago ,milks ,are made by washing the seeds nicely1 and over a slow fire simmering with milk till sufficiently done4 ,the former sort requires lemon1 spice and sugar2 the latter is fine without anything to flavour it4 ,lemon ,honeycomb4 ,sweeten the juice of a lemon to your taste1 and put it in the dish that you serve it in4 ,mix the white of an egg that is beaten with a pint of rich cream1 and a little sugar2 whisk it1 and as the froth rises put it on the lemonjuice4 ,do it the day before it is to be used4 ,coffee ,cream4 ,much admired4 ,boil a calf's foot in water till it wastes to a pint of jelly3 clear it of sediment and fat4 ,make a teacup of very strong coffee2 clear it with a bit of isinglass to be perfectly bright2 pour it to the jelly1 and add a pint of very good cream1 and as much fine ,lisbon sugar as is pleasant4 ,give one boil up1 and pour into the dish4 ,it should jelly1 but not be stiff4 ,observe that your coffee be fresh4 ,orange ,fool4 ,mix the juice of three ,seville oranges1 three eggs well beaten1 a pint of cream1 a little nutmeg and cinnamon1 and sweeten to your taste4 ,set the whole over a slow fire1 and stir it till it becomes as thick as good melted butter1 but it must not be boiled2 then pour it into a dish for eating cold4 ,gooseberry ,fool4 ,put the fruit into a stonejar and some good ,lisbon sugar with them3 set the jar on a stove1 or in a saucepan of water over the fire2 if the former1 a large spoonful of water should be added to the fruit4 ,when it is done enough to pulp1 press it through a colander3 have ready a sufficient quantity of new milk1 and a teacup of raw cream boiled together2 or an egg instead of the latter1 and left to be cold2 then sweeten it pretty well with fine ,lisbon sugar1 and mix the pulp by degrees1 with it4 ,apple ,fool4 ,stew apples as directed for gooseberries1 and then peel and pulp them4 ,prepare the milk1 c4 and mix as before4 ,raspberry ,cream4 ,mash the fruit gently1 and let them drain2 then sprinkle a little sugar over1 and that will produce more juice2 then put the juice to some cream1 and sweeten it4 ,after which1 if you choose to lower it with some milk1 it will not curdle2 which it would1 if put to the milk before the cream2 but it is best made of raspberry jelly1 instead of jam1 when the fresh fruit cannot be obtained4 ,flummery4 ,put three large handfuls of very small white oatmeal to steep a day and night in cold water2 then pour it off clear1 and add as much more water1 and let it stand the same time4 ,strain it through a fine hair sieve1 and boil it till it be as thick as hasty pudding2 stirring it well all the time4 ,when first strained1 put to it one large spoonful of white sugar1 and two of orange flower water4 ,put it into shallow dishes2 and serve to eat with wine1 cyder1 milk1 or cream and sugar4 ,it is very good4 ,to butter ,oranges4 ,grate off a little of the outside rind of four ,seville oranges1 and cut a round hole1 at the blunt the end opposite the stalk1 large enough to take out the pulp1 seeds1 and juice2 then pick the seeds and skin from the pulp4 ,rub the oranges with a little salt1 and lay them in water for a short time4 ,you are to save the bits cut out4 ,set the fruit on to boil in fresh water till they are tender1 shifting the water to take out the bitterness4 ,in the mean time1 make a thin syrup with fine sugar1 and put the oranges into it1 and boil them up1 turning them round1 that each part may partake of the syrup1 as there need not be enough to cover them1 and let them remain in it hot till they are to be served4 ,about half an hour before you want them1 put some sugar to the pulp1 and set over the fire2 mix it well1 and let it boil2 then add a spoonful of white wine for every orange4 ,give it a boil1 and then put in a bit of fresh butter1 and stir it over the fire to thicken4 ,fill the oranges with it1 and serve them with some of the syrup in the dish4 ,put the bits on the top4 ,buttered ,orange ,juice4 ,mix the juice of seven ,seville oranges with four spoonfuls of rose water1 and add the whole to the yelks of eight and whites of four eggs1 well beaten4 ,then strain the liquor to half a pound of sugar pounded2 stir it over a gentle fire1 and when it begins to thicken1 put about the size of a small walnut of butter3 keep it over the fire a few minutes longer1 then pour it into a flat dish1 and serve it to eat cold4 ,if you have no silver saucepan1 do it in a ,chinabason in a saucepan of boiling water1 the top of which will just receive the bason4 ,stewed ,pears4 ,pare and halve1 or quarter1 large pears1 according to their size3 throw them into water1 as the skin is taken off before they are divided1 to prevent their turning black4 ,pack them round a blocktin stewpan1 and sprinkle as much sugar over as will make them pretty sweet3 add lemonpeel1 a clove or two1 and some allspice cracked4 ,just cover them with water1 and put some of the red liquor which will be directed hereafter2 cover them close1 and stew three or four hours4 ,when tender1 take them out1 and pour the liquor over them4 ,baked ,pears4 ,these need not be of a fine sort2 but some taste better than others1 and often those that are least fit to eat raw4 ,wipe1 but do not pare1 and lay them on tin plates1 and bake them in a slow oven4 ,when baked enough to bear it1 flatten them with a silver spoon4 ,when done through1 put them on a dish4 ,apples in the same way are excellent1 and serve for desserts4 ,dried ,apples1 or ,pears4 ,put them in a cool oven six or seven times1 and flatten them by degrees1 and gently1 when soft enough to bear it4 ,if the oven be too hot they will waste2 and at first it should be very cool4 ,the ,biffin1 the ,minshul crab1 or any tart apples1 are the sort for drying4 ,black ,caps4 ,halve and core some fine large apples3 put them in a shallow pan3 strew white sugar over1 and bake them4 ,boil a glass of wine1 the same of water1 and sweeten it for sauce4 ,stewed ,golden ,pippins4 ,scoop out the core2 pare them very thin2 and as you do it1 throw them in water4 ,for every pound of fruit make half a pound of single refined sugar into syrup1 with a pint of water4 ,when skimmed1 put the pippins in1 and stew till clear2 then grate lemon over1 and serve in the syrup4 ,be careful not to let them break4 ,they are an elegant and good dish for a corner or dessert4 ,red ,apples in ,jelly4 ,pare and core some well shaped apples2 pippins1 or golden rennets1 if you have them1 but others will do3 throw them into water as you do them4 ,put them in a preserving pan1 and with as little water as will only half cover them1 let them coddle2 and when the lower side is done1 turn them4 ,observe that they do not lie too close when first put in4 ,mix some pounded cochineal with the water1 and boil with the fruit4 ,when sufficiently done1 take them out on the dish they are to be served in1 the stalk downwards4 ,take the water1 and make a rich jelly of it with loaf sugar1 boiling the thin rind and juice of a lemon4 ,when coming to a jelly1 let it grow cold1 and put it on and among the apples1 and cut the peel of the lemon in narrow strips1 and put across the eye of the apple4 ,observe that the colour be fine from the first1 or the fruit will not afterward gain it4 ,apple jelly1 to serve to table4 ,prepare twenty golden pippins3 boil them in a pint and a half of water from the spring1 till quite tender2 then strain the liquor through a colander4 ,to every pint put a pound of fine sugar2 add grated orange or lemon1 then boil to a jelly4 ,another4 ,prepare apples as before1 by boiling and straining3 have ready half an ounce of isinglass1 boiled in half a pint of water to a jelly3 put this to the apple water1 and apple as strained through a coarse sieve3 add sugar1 a little lemonjuice1 and peel4 ,boil all together1 and put into a dish4 ,take out the peel4 ,to prepare ,apples for ,puffs4 ,pare and core apples2 cover them with water1 but put them as close as possible1 that they may take but little3 add a little pounded cinnamon and a clove2 to every dozen apples two spoonfuls of rosewater1 and a little lemonpeel finely shred4 ,sweeten and cool before you make it into puffs4 ,pippin ,tarts4 ,pare thin two ,seville or ,china oranges2 boil the peel tender1 and shred it fine4 ,pare and core twenty apples2 put them in a stewpan1 and as little water as possible2 when half done1 add half a pound of sugar1 the orangepeel and juice3 boil till pretty thick4 ,when cold1 put it in a shallow dish1 or pattypans lined with paste1 to turn out1 and be eaten cold4 ,apple ,marmalade4 ,scald apples till they will pulp from the core2 then take an equal weight of sugar in large lumps1 just dip them in water1 and boiling it till it can be well skimmed1 and is a thick syrup2 put to it the pulp1 and simmer it on a quick fire a quarter of an hour4 ,keep it in small pots1 covered with paper dipped in brandy4 ,codlins to scald4 ,wrap each in a vine leaf1 and pack them close in a nice saucepan2 and1 when full1 pour as much water as will cover them4 ,set it over a gentle fire1 and let them simmer slowly till done enough to take the thin skin off when cold4 ,place them in a dish1 with or without milk1 cream1 or custard2 if the latter1 there should be no ratafia4 ,dust fine sugar over the apples4 ,different ways of dressing ,cranberries4 ,for pies and puddings1 with a good deal of sugar4 ,stewed in a jar1 with the same2 which way they eat well with bread1 and are very wholesome4 ,thus done1 pressed and strained1 the juice makes a fine drink for people in fevers4 ,cranberry jelly4 ,make a very strong isinglassjelly4 ,when cold1 mix it with a double quantity of cranberry juice pressed as above3 sweeten and boil it up2 then strain it into a shape4 ,the sugar must be good loaf1 or the jelly will not be clear4 ,cranberry and ,rice jelly4 ,boil and press the fruit3 strain the juice2 and by degrees mix into it as much ground rice as will1 when boiled1 thicken to a jelly4 ,boil it gently1 stirring it1 and sweeten to your taste4 ,put it into a bason or form1 and serve to eat as the before directed jelly1 with milk or cream4 ,prune ,tart4 ,give prunes a scald3 take out the stones and break them3 put the kernels into a little cranberry juice1 with the prunes and sugar2 simmer1 and when cold1 make a tart of the sweetmeat4 ,to fill preserved ,oranges4 ,corner dish4 ,for five1 take a pound of ,naples biscuit1 some blanched almonds1 the yelks of four eggs beaten1 sugar to your taste1 four ounces of butter warmed3 grate the biscuit1 and mix with the above1 and some orange flower water4 ,fill preserved oranges1 and bake in a very slow oven4 ,if you like them frosted1 sift sugar over them as soon as filled2 otherwise wipe them4 ,custard to fill will do as well2 if so1 you need not bake the oranges1 but put in cold4 ,orange ,tart4 ,squeeze1 pulp1 and boil two ,seville oranges tender3 weigh them1 and double of sugar2 beat both together to a paste1 and then add the juice and pulp of the fruit1 and the size of a walnut of fresh butter1 and beat all together4 ,choose a very shallow dish1 line it with a light puff crust1 and lay the paste of orange in it4 ,you may ice it4 ,see ,paste4 ,codlin ,tart4 ,scald the fruit1 as directed under that article2 when ready1 take off the thin skin1 and lay them whole in a dish1 put a little of the water that the apples were boiled in at bottom1 and strew them over with lump sugar or fine ,lisbon2 when cold1 put a paste round the edges1 and over4 ,you may wet it with white of egg1 and strew sugar over1 which looks well3 or1 cut the lid in quarters1 without touching the paste on the edge of the dish2 and either put the broad end downwards1 and make the point stand up1 or remove the lid altogether4 ,pour a good custard over it2 when cold1 sift sugar over it4 ,or line the bottom of a shallow dish with paste1 lay the apples in it1 put sugar over1 and lay little twists of paste over in bars4 ,cherry ,pie ,should have a mixture of other fruit2 such as currants or raspberries1 or both4 ,rhubarb ,tart4 ,cut the stalks in lengths of four or five inches1 and take off the thin skin4 ,if you have a hot hearth1 lay them in a dish1 and put over a thin syrup of sugar and water3 cover with another dish1 and let it simmer very slowly an hour2 or do them in a blocktin saucepan4 ,when cold1 make into a tart1 as codlin4 ,currant and ,raspberry4 ,make as a pie2 or for a tart2 line the dish1 put sugar and fruit1 lay bars across1 and bake4 ,applepie4 ,pare and core the fruit1 having wiped the outside2 which1 with the cores1 boil with a little water till it tastes well4 ,strain1 and put a little sugar1 and a bit of bruised cinnamon1 and simmer again4 ,in the mean time place the apples in a dish1 a paste being put round the edge2 when one layer is in1 sprinkle half the sugar1 and shred lemonpeel1 and squeeze some juice1 or a glass of cyder2 if the apples have lost their spirit1 put in the rest of the apples1 sugar1 and the liquor that you have boiled4 ,cover with paste4 ,you may add some butter when cut1 if eaten hot3 or put quince marmalade1 orange paste1 or cloves to flavour4 ,puffs of any sort of ,fruit ,may be made1 but it should be prepared first with sugar4 ,apples will do1 as before directed2 or1 as follows1 eat best3 the crust must be thick1 if used raw4 ,pare and slice apple2 sprinkle sugar1 and some chopped lemon3 or stew in a small stonejar4 ,when cold1 make it into puffs of thin crust4 ,a ,tansey4 ,beat seven eggs1 yelks and whites separately3 add a pint of cream1 near the same of spinach juice1 and a little tansey juice gained by pounding in a stone mortar2 a quarter of a pound of ,naples biscuit1 sugar to taste1 a glass of white wine1 and some nutmeg4 ,set all in a saucepan1 just to thicken1 over the fire2 then put into a dish1 lined with paste to turn out1 and bake it4 ,pancakes of ,rice4 ,boil half a pound of rice to a jelly in a small quantity of water3 when cold1 mix it with a pint of cream1 eight eggs1 a bit of salt1 and nutmeg4 ,stir in eight ounces of butter just warmed1 and add as much flour as will make the batter thick enough4 ,fry in as little lard or dripping as possible4 ,common ,pancakes4 ,make a light batter of eggs1 flour1 and milk4 ,fry in a small pan1 in hot dripping or lard4 ,salt1 or nutmeg and ginger may be added4 ,sugar and lemons should be served to eat with them4 ,or1 when eggs are scarce1 make the batter with flour1 and small beer1 ginger1 c4 ,or clean snow1 with flour1 and a very little milk1 will serve as well as eggs4 ,irish ,pancakes4 ,beat eight yelks and four whites of eggs3 strain them into a pint of cream2 put a grated nutmeg and sugar to your taste4 ,set three ounces of fresh butter on the fire1 stir it1 and as it warms1 pour it to the cream1 which should be warm when the eggs are put to it2 then mix smooth almost half a pint of flour4 ,fry the pancakes very thin1 the first with a bit of butter1 but not the others4 ,serve several1 one on another4 ,fine ,pancakes1 fried without ,butter1 or ,lard4 ,beat six fresh eggs extremely well2 mix1 when strained1 with a pint of cream1 four ounces of sugar1 a glass of wine1 half a nutmeg grated1 and as much flour as will make it almost as thick as ordinary pancake batter1 but not quite4 ,heat the fryingpan tolerably hot1 wipe it with a clean cloth2 then pour in the batter1 to make thin pancakes4 ,bockings4 ,mix three ounces of buckwheat flour1 with a teacupful of warm milk1 and a spoonful of yeast2 let it rise before the fire about an hour2 then mix four eggs1 well beaten1 and as much milk as will make the batter the usual thickness for pancakes1 and fry them as they are done4 ,a ,fraise4 ,cut streaked bacon in thin slices an inch long3 make a batter of a pint of milk1 three eggs1 and a large spoonful of flour2 add salt and pepper3 put a piece of fresh dripping in the pan1 and1 when hot1 pour half the batter1 and on it strew the bacon1 then the remainder of the batter4 ,let it do gently2 and be careful1 in turning1 that the bacon do not come to the pan4 ,fritters4 ,make them of any of the batters directed for pancakes by dropping a small quantity into the pan4 ,or make the plainer sort1 and put pared apple1 sliced and cored1 into the batter1 and fry some of it with each slice4 ,currants1 or sliced lemon as thin as paper1 make an agreeable change4 ,spanish ,fritters4 ,cut the crumb of a ,french roll into lengths1 as thick as your finger1 in what shape you will4 ,soak in some cream1 nutmeg1 sugar1 pounded cinnamon1 and an egg4 ,when well soaked1 fry of a nice brown1 and serve with butter1 wine1 and sugar sauce4 ,potatoe ,fritters4 ,boil two large potatoes1 and scrape them fine3 beat four yelks and three whites of eggs1 and add to the above1 with one large spoonful of cream1 another of sweet wine1 a squeeze of lemon1 and a little nutmeg4 ,beat this batter half an hour at least4 ,it will be extremely light4 ,put a good quantity of fine lard in a stewpan1 and drop a spoonful of the batter at a time into it3 fry them2 and serve as a sauce1 a glass of white wine1 the juice of a lemon1 one dessert spoonful of peachleaf1 or almond water1 and some white sugar warmed together3 not to be served in the dish4 ,cheesecakes4 ,strain the whey from the curd of two quarts of milk4 ,when rather dry1 crumble it through a coarse sieve1 and mix with six ounces of fresh butter1 one ounce of pounded blanched almonds1 a little orange flower water1 half a glass of raisin wine1 a grated biscuit1 four ounces of currants1 some nutmeg1 and cinnamon1 in fine powder1 and beat all the above with three eggs1 and half a pint of cream1 till quite light2 then fill the pattypans three parts full4 ,a plainer sort4 ,turn three quarts of milk to curd3 break it1 and drain the whey4 ,when dry1 break it in a pan1 with two ounces of butter1 till perfectly smooth3 put to it a pint and a half of thin cream or good milk1 and add sugar1 cinnamon1 nutmeg1 and three ounces of currants4 ,cheesecakes1 another way4 ,mix the curd of three quarts of milk1 a pound of currants1 twelve ounces of ,lisbon sugar1 a quarter of an ounce each of cinnamon and nutmeg1 the peel of two lemons chopped so fine that it becomes a paste1 the yelks of eight and whites of six eggs1 a pint of scalded cream1 and a glass of brandy4 ,put a light thin puff paste in the pattypans1 and three parts fill them4 ,lemon ,cheesecakes4 ,mix four ounces of sifted lump sugar1 and four ounces of butter1 and gently melt it2 then add the yelks of two and the white of one egg1 the rind of three lemons shred fine1 and the juice of one and a half2 one ,savoy biscuit1 some blanched almonds pounded1 and three spoonfuls of brandy4 ,mix well1 and put in paste made as follows3 eight ounces of flour1 six ounces of butter2 two thirds of which mix with the flour first2 then wet it with six spoonfuls of water1 and roll the remainder in4 ,another ,lemon ,cheesecake4 ,boil two large lemons1 or three small ones2 and1 after squeezing1 pound them well together1 in a mortar1 with four ounces of loaf sugar1 the yelks of six eggs1 and eight ounces of fresh butter4 ,fill the pattypans half full4 ,orange cheesecakes are done the same way1 only you must boil the peel in two or three waters to take out the bitterness4 ,orange ,cheesecakes4 ,when you have blanched half a pound of almonds1 beat them very fine1 with orange flower water1 and half a pound of fine sugar beaten and sifted1 a pound of butter that has been melted carefully without oiling1 and which must be nearly cold before you use it2 then beat the yelks of ten and whites of four eggs3 pound two candied oranges1 and a fresh one with the bitterness boiled out1 in a mortar1 till as tender as marmalade1 without any lumps2 and beat the whole together1 and put into pattypans4 ,for the crust1 turn to page #aci4 ,potatoe ,cheesecakes4 ,boil six ounces of potatoes1 and four ounces of lemonpeel3 beat the latter in a marble mortar1 with four ounces of sugar2 then add the potatoes1 beaten1 and four ounces of butter melted in a little cream4 ,when well mixed1 let it stand to grow cold4 ,put crust in pattypans1 and rather more than half fill them4 ,bake in a quick oven half an hour2 sifting some double refined sugar on them when going to the oven4 ,this quantity will make a dozen4 ,almond ,cheesecakes4 ,blanch and pound four ounces of almonds1 and a few bitter1 with a spoonful of water2 then add four ounces of sugar pounded1 a spoonful of cream1 and the whites of two eggs well beaten4 ,mix all as quick as possible2 put into very small pattypans1 and bake in a pretty warm oven under twenty minutes4 ,,fruits1 ,,to ,,keep4 ,oranges or ,lemons1 for ,puddings1 c4 ,when you squeeze the fruits1 throw the outside in water without the pulp4 ,let them remain in the same a fortnight1 adding no more4 ,boil them therein till tender2 strain it from them1 and when they are tolerably dry1 throw them into any old jar of candy1 you may have remaining from old sweetmeats2 or if you have none1 boil a small quantity of syrup of common loaf sugar and water1 and put over them4 ,in a week or ten days boil them gently in it till they look clear1 and that they may be covered with it in the jar4 ,you may cut each half of the fruit in two1 and they will occupy small space4 ,to preserve ,gooseberries4 ,before they become too large1 let them be gathered2 and take care not to cut them in taking off the stalks and buds4 ,fill wide mouthed bottles2 put the corks loosely in1 and set the bottles up to the neck in water in a boiler4 ,when the fruit looks scalded1 take them out2 and when perfectly cold1 cork close1 and rosin the top4 ,dig a trench in a part of the garden least used1 sufficiently deep for all the bottles to stand1 and the earth be thrown over1 to cover them a foot and a half4 ,when a frost comes on1 a little fresh litter from the stable will prevent the ground from hardening1 so that the fruit cannot be dug up4 ,or1 scald as above2 when cold1 fill the bottles with cold water2 cork them1 and keep them in a damp1 or dry place3 they will not be spoiled4 ,another way4 ,in the size and preparation as above4 ,when done1 have boiling water ready1 either in a boiler or large kettle1 and into it put as much rock alum as will1 when dissolved1 harden the water1 which you will taste by a little roughness3 if there be too much it will spoil the fruit4 ,put as many gooseberries into a large sieve as will lie at the bottom without covering one another4 ,hold the sieve in the water till the fruit begins to look scalded on the outside3 then turn them gently out of the sieve on a cloth on the dresser3 cover them with another cloth1 and put some more to be scalded2 and so on till all shall be finished4 ,observe not to put one quantity on another1 or they will become too soft4 ,the next day pick out any bad or broken ones1 bottle the rest1 and fill up the bottles with the alum water in which they were scalded3 which must be kept in the bottles2 for if left in the kettle1 or in a glazed pan1 it will spoil4 ,stop them close4 ,note4 ,the water must boil all the time the process is carrying on4 ,gooseberries1 done this way1 make as fine tarts as fresh off the trees4 ,another way4 ,in dry weather pick the gooseberries that are full grown1 but not ripe3 top and tail them1 and put into open mouthed bottles4 ,gently cork them with new velvet corks2 put them in the oven when the bread is drawn1 and let them stand till shrunk a quarter part3 take them out of the oven1 and immediately beat the corks in tight3 cut off the tops1 and rosin down close4 ,set them in a dry place2 and if well secured from air they will keep the year round4 ,if gathered in the damp1 or the gooseberries' skins are the least cut in taking off the stalks and buds1 they will mould4 ,currants and damsons may be done the same4 ,to keep ,currants4 ,the bottles being perfectly clean and dry1 let the currants be cut from the large stalks with the smallest bit of stalk to each1 that1 the fruit not being wounded1 no moisture may be among them4 ,it is necessary to gather them when the weather is quite dry2 and if the servant can be depended upon1 it is best to cut them under the trees1 and let them drop gently into the bottles4 ,stop up the bottles with cork and rosin1 and put them into the trench in the garden with the neck downwards4 ,sticks should be placed opposite to where each sort of fruit begins4 ,note4 ,the directions for gooseberries in case of frost4 ,cherries and damsons keep in the same way4 ,currants may be scalded1 and kept with or without sugar1 as directed for gooseberries4 ,to keep ,codlins for several months4 ,gather codlins at ,midsummer of a middling size3 put them into an earthen pan3 pour boiling water over them1 and cover the pan with cabbage-leaves4 ,keep them by the fire till they would peel1 but do not peel them2 then pour the water off till both are quite cold4 ,place the codlins then in a stonejar with a smallish mouth1 and pour on them the water that scalded them4 ,cover the pot with bladder wetted1 and tied very close1 and then over it coarse paper tied again4 ,it is best to keep them in small jars1 such as will be used at once when opened4 ,to keep ,damsons for winter ,pies4 ,put them in small stonejars1 or wide mouthed bottles3 set them up to their necks in a boiler of cold water1 and lighting a fire under1 scald them4 ,next day1 when perfectly cold1 fill up with spring water4 ,cover them4 ,another way4 ,boil one third as much sugar as fruit with it1 over a slow fire1 till the juice adheres to the fruit1 and forms a jam4 ,keep it in small jars in a dry place4 ,if too sweet1 mix with it some of the fruit that is done without sugar4 ,another way4 ,choose steep pots if you can get them1 which are of equal size top and bottom 7they should hold eight or nine pounds73 put the fruit in about a quarter up1 then strew in a quarter of the sugar1 then another quantity of fruit1 and so till all of both are in4 ,the proportion of sugar is to be three pounds to nine pounds of fruit4 ,set the jars in the oven1 and bake the fruit quite through4 ,when cold1 put a piece of clean scraped stick into the middle of the jar1 and let the upper part stand above the top2 then pour melted mutton suet over the top1 full half an inch thick1 having previously covered the fruit with white paper4 ,keep the jars in a cold dry place1 and use the suet as a cover1 which you will draw up by the stick2 minding to leave a little forked branch to it to prevent its slipping out4 ,observations on ,sweetmeats4 ,sweetmeats should be kept in a very dry place4 ,unless they have a very small proportion of sugar1 a warm one does not hurt2 but when not properly boiled1 that is1 long enough1 but not quick1 heat makes them ferment1 and damp causes them to grow mouldy4 ,they should be looked at two or three times in the first two months1 that they may be gently boiled again1 if not likely to keep4 ,it is necessary to observe1 that sugar being boiled more or less1 constitutes the chief art of the confectioner2 and those who are not practised in this knowledge1 and only preserve in a plain way for family use1 are not aware that1 in two or three minutes1 a syrup over the fire will pass from one gradation to another1 called1 by the confectioners1 degrees of boiling1 of which there are six1 and those subdivided4 ,but ,i am not versed in the minutia2 and only make the observation to guard against under boiling1 which prevents sweetmeats from keeping2 and quick boiling and long1 which brings them to candy4 ,attention1 without much practice1 will enable a person to do any of the following sorts of sweetmeats1 c4 and they are as much as is wanted in a private family2 and the higher articles of preserved fruits may be bought at less expense than made4 ,a pan should be kept for the purpose of preserving1 of double blocktin4 ,a bow handle opposite the straight one1 for safety1 will do very well2 and1 if put by nicely cleaned1 in a dry place1 when done with1 will last for several years4 ,those of copper or brass are improper1 as the tinning wears out by the scraping of the sweetmeat ladle4 ,there is a new sort of iron1 with a strong tinning1 which promises to wear long4 ,sieves and spoons should be kept likewise for sweet things4 ,to clarify ,sugar4 ,break as much as required in large lumps1 and put a pound to half a pint of water1 in a bowl1 and it will dissolve better than when broken small4 ,set it over the fire1 and the well whipt white of an egg3 let it boil up1 and1 when ready to run over1 pour a little cold water in it to give it a check2 but when it rises a second time1 take it off the fire1 and set it by in the pan for a quarter of an hour3 during which time the foulness will sink to the bottom1 and leave a black scum on the top2 which take off gently with a skimmer1 and pour the syrup into a vessel very quickly from the sediment4 ,to dry ,cherries1 with ,sugar4 ,stone six pounds of ,kentish2 put them into a preservingpan1 with two pounds of loaf sugar pounded and strewed among them3 simmer till they begin to shrivel1 then strain them from the juice2 lay them on a hot hearth1 or in an oven1 when either are cool enough to dry without baking them4 ,the same syrup will do another six pounds of fruit4 ,to dry ,cherries without ,sugar4 ,stone and set them over the fire in the preservingpan3 let them simmer in their own liquor1 and shake them in the pan4 ,put them by in ,china common dishes4 ,next day give them another scald1 and put them1 when cold1 on sieves to dry1 in an oven of at tempered heat as above4 ,twice heating1 an hour each time1 will do them4 ,put them in a box1 with a paper between each layer4 ,excellent ,sweetmeats for ,tarts1 when ,fruit is plentiful4 ,divide two pounds of apricots when just ripe1 and take out and break the stones4 ,put the kernels without their skins to the fruit3 add to it three pounds of green gage plums1 and two pounds and a half of lump sugar4 ,simmer until the fruit be a clear jam4 ,the sugar should be broken in large pieces1 and just dipped in water1 and added to the fruit over a slow fire4 ,observe that it does not boil1 and skim it well4 ,if the sugar be clarified it will make the jam better4 ,put it into small pots2 in which1 all sweetmeats keep best4 ,currantjelly1 red or black4 ,strip the fruit1 and in a stonejar stew them in a saucepan of water1 or by boiling it on the hot hearth2 strain off the liquor1 and to every pint weigh a pound of loaf sugar4 ,put the latter in large lumps into it1 in a stone or ,china vessel1 till nearly dissolved2 then put it in a preservingpan4 ,simmer and skim as necessary4 ,when it will jelly on plate1 put it in small jars or glasses4 ,raspberry ,jam4 ,weigh equal quantities of fruit and sugar4 ,put the former into a preservingpan2 boil and break it2 stir constantly1 and let it boil very quickly4 ,when most of the juice is wasted1 add the sugar1 and simmer to a fine jam4 ,this way the jam is greatly superior in colour and flavour to that which is made by putting the sugar in at first4 ,raspberry ,jam another way4 ,put the fruit in a jar into a kettle of water1 or on a hot hearth1 till the juice will run from it2 then take away a quarter of a pint from every pound of fruit4 ,boil and bruise it half an hour1 then put in the weight of the fruit in sugar1 and1 adding the same quantity of currantjuice1 boil it to a strong jelly4 ,the raspberry juice will serve to put into brandy2 or may be boiled1 with its weight in sugar1 for making the jelly for raspberry ice or cream4 ,raspberry jelly1 for ,ices or ,creams4 ,do the fruit as directed for currantjelly1 and use in the same proportion of sugar and liquor4 ,raspberry ,cakes4 ,pick out any bad raspberries that are among the fruit3 weigh and boil what quantity you please2 and when mashed1 and the liquor is wasted1 put to it sugar the weight of the fruit you first put into the pan4 ,mix it well off the fire1 until perfectly dissolved2 then put it on ,china plates1 and dry it in the sun4 ,as soon as the top part dries1 cut with the cover of a cannister into small cakes1 turn them on fresh plates1 and1 when dry1 put them in boxes with layers of paper4 ,apricot ,cheese4 ,weigh an equal quantity of pared fruit and sugar3 wet the latter a very little1 and let it boil quickly1 or the colour will be spoiled3 blanch the kernels1 and add to it4 ,twenty or thirty minutes will boil it4 ,put it in small pots or cups half filled4 ,apricots or ,peaches in ,brandy4 ,wipe1 weigh1 and pick the fruit1 and have ready a quarter of the weight of fine sugar in fine powder4 ,put the fruit into an icepot that shuts very close3 throw the sugar over it1 and then cover the fruit with brandy4 ,between the top and cover of the pot1 put a piece of double cap paper4 ,set the pot into a saucepan of water till the brandy be as hot as you can possibly bear to put your finger in1 but must not boil4 ,put the fruit into a jar1 and pour the brandy on it4 ,when cold1 put a bladder over1 and tie it down tight4 ,cherries in ,brandy4 ,weigh the finest morellas1 having cut off half the stalk3 prick them with a new needle1 and drop them into a jar or widemouthed bottle4 ,pound three quarters the weight of sugar or white candy3 strew over1 fill up with brandy1 and tie a bladder over4 ,to prepare ,oranges to put into ,orange ,puddings4 ,put twelve ,seville oranges in water1 and change them three days4 ,boil them in the least water till tender3 scoop out the pulp1 and pick out the kernels2 then1 in a marble mortar1 beat the oranges1 then the pulp separately2 and1 after1 both together4 ,to every pound put a pound and a half of sugar1 pounded and sifted1 and beat to a paste4 ,keep it in small gallipots1 and cover with white paper dipped in brandy4 ,to dry ,apricots in half4 ,pare thin and halve four pounds of apricots1 weighing them after3 put them in a dish1 and strew among them three pounds of sugar in the finest powder4 ,when it melts1 set the fruit over a stove to do very gently4 ,as each piece becomes tender1 take it out and put it into a ,china bowl4 ,when all are done1 and the boiling heat a little abated1 pour the syrup over them4 ,in a day or two remove the syrup1 leaving only a little in each half4 ,in a day or two more turn them2 and so continue daily till quite dry1 in the sun or a warm place4 ,keep in boxes with layers of paper4 ,to preserve ,apricots in ,jelly4 ,pare the fruit very thin1 and stone it4 ,weigh an equal quantity of sugar in fine powder and strew over it4 ,next day boil very gently till they are clear3 move them into a bowl1 and pour the liquor over4 ,the following day pour the liquor to a quart of codlin liquor1 made by boiling and straining1 and a pound of fine sugar3 let it boil quickly till it will jelly3 put the fruit into it1 and give one boil2 and having skimmed well1 put into small pots4 ,applejelly for the above1 or any sort of ,sweetmeats4 ,let apples be pared1 quartered1 and cored3 put them into a stewpan with as much water as will cover them3 boil as fast as possible4 ,when the fruit is all in a mash1 add a quart of water3 boil half an hour more1 and run through a jellybag4 ,if in summer1 codlins are best3 in ,september1 golden rennets or winter pippins4 ,to preserve green ,apricots4 ,lay vine or apricot leaves at the bottom of your pan1 then fruit1 and so alternately till full1 the upper layer being thick with leaves2 then fill with spring water1 and cover down1 that no steam may come out4 ,set the pan at a distance from the fire1 that in four or five hours they may be only soft1 but not cracked4 ,make a thin syrup of some of the water1 and drain the fruit4 ,when both are cold1 put the fruit into the pan and the syrup to it2 put the pan at a proper distance on the fire till the apricots green1 but on no account boil or crack3 remove them very carefully into a pan with the syrup for two or three days1 then pour off as much of it as will be necessary1 and boil with more sugar to make a rich syrup1 and put a little sliced ginger into it4 ,when cold1 and the thin syrup has all been drained from the fruit1 pour the thick over it4 ,to preserve ,strawberries whole4 ,get the finest scarlets before they are too ripe1 with their stalks kept on2 lay them separately on a ,china dish2 beat and sift twice their weight of doubly refined sugar over them2 then bruise a few ripe strawberries1 with their weight of doubly refined sugar1 in a ,china bason1 cover it close1 and set it in a saucepan of boiling water which will just hold it till the juice comes out and becomes thick2 strain it through muslin into a sweetmeat pan1 boil it up and skim it4 ,when cold1 put in the strawberries1 set them over a stove till milk warm1 then take the pan off till they are cold1 set them on again1 and let them become rather hotter1 and so for several times till they become clear1 but the hottest degree must not come to a boil4 ,when cold1 put them into glasses1 and pour the syrup over4 ,another way4 ,take equal weight of the fruit and doubly refined sugar1 lay the former in a large dish1 and sprinkle half the sugar in fine powder over2 give a gentle shake to the dish1 that the sugar may touch the under side of the fruit4 ,next day make a thin syrup with the remainder of the sugar1 and instead of water1 allow one pint of red currant juice to every three pounds of strawberries2 in this simmer them until sufficiently jellied4 ,choose the largest scarlets1 or others1 when not dead ripe4 ,cherry ,jam4 ,to twelve pounds of ,kentish or ,duke cherries1 when ripe1 weigh one pound of sugar2 break the stones of part and blanch them2 then put them to the fruits and sugar1 and boil all gently till the jam come clear from the pan4 ,pour it into ,china plates to come up dry to table4 ,keep in boxes with white paper between4 ,orange ,marmalade4 ,rasp the oranges1 cut out the pulp1 then boil the rinds very tender1 and beat fine in a marble mortar4 ,boil three pounds of loaf sugar in a pint of water1 skim it1 and add a pound of the rind2 boil fast till the syrup is very thick1 but stir it carefully2 then put a pint of the pulp and juice1 the seeds having been removed1 and a pint of apple liquor2 boil all gently until well jellied1 which it will be in about half an hour4 ,put it into small pots4 ,lemon marmalade do in the same way4 ,quince ,marmalade4 ,pare and quarter quinces1 weigh an equal quantity of sugar2 to four pounds of the latter put a quart of water1 boil1 and skim1 and keep ready against four pounds of quinces are tolerably tender by the following mode3 lay them into a stonejar1 with a teacup of water at the bottom1 and pack them with a little sugar strewed between2 cover the jar close1 and set it on a stove or cool oven1 and let them soften till the colour become red1 then pour the fruit1 syrup1 and a quart of quince juice into a preserving pan1 and boil all together till the marmalade be completed1 breaking the lumps of fruit with the preserving ladle4 ,this fruit is so hard1 that if it be not done as above1 it requires a great deal of time4 ,n4 ,b4 ,stewing quinces in a jar1 and then squeezing them through a cheesecloth1 is the best method of obtaining the juice to add as above4 ,to dry ,cherries2 the best way4 ,to every five pounds of cherries stoned1 weigh one of sugar doubly refined4 ,put the fruit into the preservingpan with very little water1 both made scalding hot2 take the fruit immediately out and dry them1 put them into the pan again1 strewing the sugar between each layer of cherries2 let it stand to melt1 then set the pan on the fire1 and make it scalding hot as before2 take it off1 and repeat this thrice with the sugar4 ,drain them from the syrup1 and lay them singly to dry on dishes1 in the sun or on a stove4 ,when dry1 put them into a sieve1 dip it into a pan of cold water1 and draw it instantly out again1 and pour them on a fine soft cloth2 dry them1 and set them once more in the hot sun1 or on a stove4 ,keep them in a box1 with layers of white paper1 in a dry place4 ,this way is the best to give plumpness to the fruit1 as well as colour and flavour4 ,observe4 ,when any sweetmeats are directed to be dried in the sun or in a stove1 it will be best in private families1 where there is not a regular stove for the purpose1 to place them in the sun on flag stones1 which reflect the heat1 and place a garden glass over them to keep insects off3 or if put in an oven1 to take care not to let it be too warm1 and watch that they do properly and slowly4 ,gooseberry ,jam1 for ,tarts4 ,put twelve pounds of the red hairy gooseberries1 when ripe and gathered in dry weather1 into a preservingpan with a pint of currantjuice1 drawn as for jelly2 let them boil pretty quick1 and beat them with the spoon2 when they begin to break1 put to them six pounds of pure white ,lisbon sugar1 and simmer to a jam4 ,it requires long boiling1 or will not keep2 but is an excellent and reasonable thing for tarts or puffs4 ,look at it in two or three days1 and if the syrup and fruit separate1 the whole must be boiled longer4 ,be careful it does not burn to the bottom4 ,another4 ,gather your gooseberries 7the clear white or green sort7 when ripe2 top and tail1 and weigh them3 a pound to three quarters of a pound of fine sugar1 and half a pint of water2 boil and skim the sugar and water1 then put the fruit and boil gently till clear2 then break and put into small pots4 ,white ,gooseberry ,jam4 ,gather the finest white gooseberries1 or green if you choose1 when just ripe2 top and tail them4 ,to each pound put three quarters of a pound of fine sugar1 and half a pint of water4 ,boil and clarify the sugar in the water as directed under that article1 then add the fruit2 simmer gently till clear1 then break it1 and in a few minutes put the jam into small pots4 ,barberries for ,tartlets4 ,pick barberries1 that have no stones1 from the stalks1 and to every pound weigh three quarters of a pound of lump sugar4 ,put the fruit into a stonejar1 and either set it on a hot hearth or in a saucepan of water1 and let them simmer very slowly till soft2 put them and the sugar into a preservingpan1 and boil them gently fifteen minutes4 ,use no metal but silver4 ,barberry ,drops4 ,the black tops must be cut off1 then roast the fruit before the fire1 till soft enough to pulp with a silver spoon through a sieve into a ,china bason2 then set the bason on a saucepan of water1 the top of which will just fit it1 or on a hot hearth1 and stir it till it grows thick4 ,when cold1 put to every pint one pound and a half of sugar1 the finest doubly refined1 pounded and sifted through a lawn sieve1 which must be covered with fine linen1 to prevent its wasting while sifting4 ,beat the sugar and juice together three hours and a half if a large quantity1 but two and a half for less3 then drop it on sheets of white thick paper1 the size of the drops sold in the shops4 ,some fruit is not so sour1 and then less sugar is necessary4 ,to know if there be enough1 mix till well incorporated1 and then drop3 if it runs1 there is not enough sugar1 and if it is too much it will be rough4 ,a dry room will suffice to dry them4 ,no metal must touch the juice but the point of a knife1 just to take the drop off the end of the wooden spoon1 and then as little as possible4 ,ginger ,drops1 a good ,stomachic4 ,beat two ounces of fresh candied orange in a mortar1 with a little sugar1 to a paste2 then mix one ounce of powder of white ginger with one pound of loaf sugar4 ,wet the sugar with a little water1 and boil altogether to candy1 and drop it on paper the size of mint drops4 ,peppermint ,drops4 ,pound and sift four ounces of doubly refined sugar1 beat it with the whites of two eggs till perfectly smooth2 then add sixty drops of oil of peppermint1 beat it well1 and drop on white paper1 and dry at a distance from the fire4 ,lemon ,drops4 ,grate three large lemons1 with a large piece of doubly refined sugar2 then scrape the sugar into a plate1 add half a teaspoonful of flour1 mix well1 and beat it into a light paste with the white of an egg4 ,drop it upon white paper1 and put them into a moderate oven on a tinplate4 ,a beautiful ,red1 to stain ,jellies1 ,ices or ,cakes4 ,boil fifteen grains of cochineal in the finest powder1 with a drachm and a half of cream of tartar1 in half a pint of water1 very slowly1 half an hour4 ,add in boiling a bit of alum the size of a pea4 ,or use beetroot sliced1 and some liquor poured over4 ,for white1 use almonds1 finely powdered1 with a little drop of water2 or use cream4 ,for yellow1 yelks of eggs1 or a bit of saffron steeped in the liquor and squeezed4 ,for green1 pound spinach leaves or beet leaves1 express the juice1 and boil in a teacupful in a saucepan of water1 to take off the rawness4 ,damson ,cheese4 ,bake or boil the fruit in a stonejar1 in a saucepan of water1 or on a hot hearth4 ,pour off some of the juice1 and to every two pounds of fruit1 weigh half a pound of sugar4 ,set the fruit over a fire in the pan1 let it boil quickly till it begins to look dry2 take out the stones and add the sugar1 stir it well in1 and simmer two hours slowly1 then boil it quickly half an hour1 till the sides of the pan candy2 pour the jam then into potting pans or dishes1 about an inch thick1 so that it may cut firm4 ,if the skins be disliked1 then the juice is not to be taken out2 but after the first process1 the fruit is to be pulped through a very coarse sieve with the juice1 and managed as above4 ,the stones are to be cracked1 or some of them1 and the kernels boiled in the jam4 ,all the juice may be left in and boiled to evaporate1 but do not add the sugar until it has done so4 ,the above looks well in shapes4 ,biscuit of ,fruit4 ,to the pulp of any scalded fruit1 put equal weight of sugar sifted1 beat it for two hours1 then put it into little white paper forms3 dry in a cool oven1 turn the next day1 and in two or three days box them4 ,magnum ,bonum ,plums4 ,excellent as a ,sweetmeat1 or in ,tarts1 though very bad to eat raw4 ,prick them with a needle1 to prevent bursting1 simmer them very gently in a thin syrup2 put them in a ,china bowl1 and when cold pour it over4 ,let them lie three days2 then make a syrup of three pounds of sugar to five of fruit1 with no more water than hangs to large lumps of the sugar dipped quickly1 and instantly brought out4 ,boil the plums in this fresh syrup1 after draining the first from them4 ,do them very gently till they are clear1 and the syrup adheres to them4 ,put them one by one into small pots1 and pour the liquor over4 ,those you may like to dry1 keep a little of the syrup for1 longer in the pan1 and boil it quickly1 then give the fruit one more warm3 drain1 and put them to dry on plates1 in a cool oven4 ,these plums are apt to ferment1 if not boiled in two syrups2 the former will sweeten pies1 but will have too much acid to keep4 ,you may reserve part of it1 and add a little sugar1 to do those that are to dry1 for they will not require to be so sweet1 as if kept wet1 and will eat very nicely if only boiled as much as those4 ,do not break them4 ,one parcel may be done after another1 and save much sugar4 ,to preserve ,grapes in ,brandy4 ,put some close bunches1 when ripe1 but not over ready1 into a jar3 strew over them half their weight in white sugarcandy pounded3 prick each grape once with a needle2 fill up with brandy1 and tie close4 ,they look beautifully in a dessert4 ,gooseberry ,hops4 ,of the largest green walnut kind1 take and cut the bud end in four quarters1 leaving the stalk end whole3 pick out the seeds1 and with a strong needle and thread1 fasten five or six together1 by running the thread through the bottoms1 till they are of the size of a hop4 ,lay vineleaves at the bottom of a tin preservingpan3 cover them with the hops1 then a layer of leaves1 and so on2 lay a good many on the top1 then fill the pan with water4 ,stop it so close down that no steam can get out3 set it by a slow fire till scalding hot2 then take it off till cold1 and do so till on opening while cold1 the gooseberries are of a good green4 ,then drain them on sieves1 and make a thin syrup of a pound of sugar1 to a pint of water1 boil1 and skim it well2 when half cold1 put in the fruit1 next day give it one boil2 do this thrice4 ,if the hops are to be dried1 which way they eat best1 and look well1 they may be set to dry in a week3 but if to be kept wet1 make a syrup in the above proportions1 adding a slice of ginger in boiling2 when skimmed and clear1 give the gooseberries one boil1 and when cold1 pour it over them4 ,if the first syrup be found too sour1 a little sugar may be added and boiled in it1 before the hops that are for drying1 have their last boil4 ,the extra syrup will serve for pies1 or go towards other sweetmeats4 ,a ,carmel ,cover for ,sweetmeats4 ,dissolve eight ounces of double refined sugar in three or four spoonfuls of water1 and three or four drops of lemonjuice2 then put it into a copper untinned skellet2 when it boils to be thick1 dip the handle of a spoon in it1 and put that into a pintbason of water1 squeeze the sugar from the spoon into it1 and so on till you have all the sugar4 ,take a bit out of the water1 and if it snaps1 and is brittle when cold1 it is done enough2 but only let it be three parts cold1 when pour the water from the sugar1 and having a copper form oiled well1 run the sugar on it1 in the manner of a maze1 and when cold you may put it on the dish it is to cover2 but if on trial the sugar is not brittle1 pour off the water1 and return it into the skellet and boil it again4 ,it should look thick like treacle1 but of a bright light gold colour4 ,it is a most elegant cover4 ,transparent ,marmalade4 ,cut the palest ,seville oranges in quarters1 take the pulp out1 and put it in a bason1 pick out the seeds and skins4 ,let the outsides soak in water with a little salt all night1 then boil them in a good quantity of spring water till tender2 drain and cut them in very thin slices1 and put them to the pulp2 and to every pound1 a pound and a half of double refined sugar beaten fine2 boil them together twenty minutes1 but be careful not to break the slices4 ,if not quite clear1 simmer five or six minutes longer4 ,it must be stirred all the time very gently4 ,when cold1 put it into glasses4 ,to preserve ,oranges or ,lemons in ,jelly4 ,cut a hole in the stalk part1 the size of a shilling1 and with a blunt small knife scrape out the pulp quite clear without cutting the rind4 ,tie each separately in muslin1 and lay them in spring water two days1 changing twice a day2 in the last boil them tender on a slow fire4 ,observe that there is enough at first to allow for wasting1 as they must be covered to the last4 ,to every pound of orange1 weigh two pounds of double refined sugar1 and one pint of water2 boil the two latter together with the juice of the orange to a syrup1 and clarify it1 skim well1 and let it stand to be cold2 then boil the fruit in the syrup half an hour2 if not clear1 do this daily till they are done4 ,pare and core some green pippins1 and boil in water till it tastes strong of them2 do not break them1 only gently press them with the back of a spoon4 ,strain the water through a jellybag till quite clear2 then to every pint put a pound of double refined sugar1 the peel and juice of a lemon1 and boil to a strong syrup4 ,drain off the syrup from the fruit1 and turning the whole upwards in the jar1 pour the applejelly over it4 ,the bits cut out must go through the same process with the fruit4 ,cover with brandy paper4 ,orange ,chips4 ,cut oranges in halves1 squeeze the juice through a sieve2 soak the peel in water1 next day boil in the same till tender1 drain them1 and slice the peels1 put them to the juice1 weigh as much sugar1 and put all together into a broad earthen dish1 and put over the fire at a moderate distance1 often stirring till the chips candy2 then set them in a cool room to dry4 ,they will not be so under three weeks4 ,orange ,cakes4 ,cut ,seville oranges in pieces1 take out the seeds and skins1 save the juice1 and add to the meat of the fruit1 after having beaten it quite fine in a mortar1 in the proportion of a pound to a pound and a half of loaf sugar finely beaten first4 ,when the paste is finely mixed1 make it into small cakes1 and dry them on ,china plates in a hot room1 and turn them daily4 ,do not let them be too dry4 ,they are excellent for gouty stomachs1 or for travellers4 ,the peels of ,china oranges1 soaked a night1 then drained and boiled up in a syrup till enough to be tender1 answer for common puddings extremely well1 and are of no value2 whereas ,seville are usually dear1 and sometimes cannot be had4 ,to preserve ,morella ,cherries4 ,gather them when full ripe1 and perfectly dry1 take off the stalks1 and prick them with a new needle to prevent bursting4 ,weigh to every pound1 one and a half of sugar1 beat part1 and strew over them2 let them lie all night2 dissolve the rest in half a pint of currantjuice1 set it over the fire1 and put in the cherries1 and sugar that hangs about them1 give them a scald1 then put them in a ,china bowl2 next day give them another scald1 then take them carefully out1 boil the syrup till it is thick1 and pour it on them2 look at it in a day or two1 and if too thin1 boil it more1 but gently4 ,to keep ,lemonjuice4 ,buy the fruit when cheap1 keep it in a cool place until the colour becomes very yellow3 cut the peel off some1 and roll them under your hand to make them part with the juice more readily2 others you may leave unpared for grating1 when the pulp shall be taken out and dried4 ,squeeze the juice into a ,china bason1 then strain it through some linen which will not permit the least pulp to pass4 ,have ready some half and quarter ounce phials perfectly dry3 fill them with the juice so near to the top as only to admit half a teaspoonful of sweet oil into each2 or a little more1 if for larger bottles4 ,cork the bottles1 and set them upright in a cool place4 ,when you want lemonjuice1 open such a sized bottle as you shall use in two or three days1 wind some clean cotton round a skewer1 and dipping it in1 the oil will be attracted2 and when all shall be removed1 the juice will be as fine as when first bottled4 ,the peels hang up till dry1 then keep them from the dust4 ,ice ,waters4 ,rub some fine sugar on lemon1 or orange1 to give the colour and flavour2 then squeeze the juice of either on its respective peel3 add water and sugar1 to make a fine sherbet1 and strain it before it be put into the icepot4 ,if orange1 the greater proportion should be of the ,china juice1 and only a little of ,seville1 and a small bit of the peel grated by the sugar4 ,currant1 or ,raspberry water ,ice4 ,the juice of these1 or any other sort of fruit1 being gained by squeezing1 sweetened and mixed with water1 will be ready for icing4 ,ice ,creams4 ,mix the juice of the fruits with as much sugar as will be wanted1 before you add cream1 which should be of a middling richness4 ,under the article of ,,fruits is given a mode of preparing juice for ice4 ,brown ,bread ,ice4 ,grate as fine as possible stale brown bread1 soak a small proportion in cream two or three hours1 sweeten and ice it4 ,to make the ,ice4 ,get a few pounds of ice1 break it almost to powder1 throw a large handful and a half of salt among it4 ,you must prepare it in a part of the house where as little of the warm air comes as you can possibly contrive4 ,the ice and salt being in a bucket1 put your cream into an ice pot1 and cover it2 immerse it in the ice1 and draw that round the pot1 so as to touch every possible part4 ,in a few minutes put a spatula or spoon in1 and stir it well1 removing the parts that ice round the edges to the centre4 ,if the icecream or water be in a form1 shut the bottom close1 and move the whole in the ice1 as you cannot use a spoon to that without danger of waste4 ,note4 ,when any fluid tends towards cold1 the moving it quickly accelerates the cold2 and likewise1 when any fluid is tending to heat1 stirring it will facilitate its boiling4 ,icing for ,tarts4 ,beat the yelk of an egg and some melted butter well together1 wash the tarts with a feather1 and sift sugar over as you put them in the oven4 ,or beat white of egg3 wash the paste1 and sift white sugar4 ,icing for ,cakes4 ,for a large one1 beat and sift eight ounces of fine sugar1 put into a mortar with four spoonfuls of rose water1 and the whites of two eggs beaten and strained1 whisk it well1 and when the cake is almost cold1 dip a feather in the icing1 and cover the cake well2 set it in the oven to harden1 but do not let it stay to discolour4 ,put the cake in a dry place4 ,,cakes4 ,observations on making and baking ,cakes4 ,currants should be very nicely washed1 dried in a cloth1 and then set before the fire4 ,if damp they will make cakes or puddings heavy4 ,before they are added1 a dust of dry flour should be thrown among them1 and a shake given to them1 which causes the thing that they are put to1 to be lighter4 ,eggs should be very long beaten1 whites and yelks apart1 and always strained4 ,sugar should be rubbed to a powder on a clean board1 and sifted through a very fine hair or lawn sieve4 ,lemonpeel should be pared very thin1 and with a little sugar beaten in a marble mortar to a paste1 and then mixed with a little wine1 or cream1 so as to divide easily among the other ingredients4 ,after all the articles are put into the pan1 they should be thoroughly and long beaten1 as the lightness of the cake depends much on their being well incorporated4 ,whether black or white plumcakes1 they require less butter and eggs for having yeast1 and eat equally light and rich4 ,if the leaven be only of flour1 milk and water1 and yeast1 it becomes more tough1 and is less easily divided1 and if the butter be first put with those ingredients1 and the dough afterwards set to rise by the fire4 ,the heat of the oven is of great importance for cakes1 especially those that are large4 ,if not pretty quick1 the batter will not rise4 ,should you fear its catching by being two quick1 put some paper over the cake to prevent its being burnt4 ,if not long enough lighted to have a body of heat1 or it is become slack1 the cake will be heavy4 ,to know when it is soaked1 take a broad bladed knife that is very bright1 and plunge into the very centre1 draw it instantly out1 and if the least stickiness adheres1 put the cake immediately in1 and shut up the oven4 ,if the heat was sufficient to raise1 but not to soak1 ,i have with great success had fresh fuel quickly put in1 and kept the cakes hot till the oven was fit to finish the soaking1 and they turned out extremely well4 ,but those who are employed1 ought to be particularly careful that no mistakes occur from negligence when large cakes are to be baked4 ,plumcake4 ,mix thoroughly a quarter of a peck of fine flour1 well dried with a pound of dry and sifted loaf sugar1 three pounds of currants washed1 and very dry1 half a pound of raisins stoned and chopped1 a quarter of an ounce of mace and cloves1 twenty ,jamaica peppers1 a grated nutmeg1 the peel of a lemon cut as fine as possible1 and half a pound of almonds blanched1 and beaten with orange flour water4 ,melt two pounds of butter in a pint and a quarter of cream1 but not hot1 put to it a pint of sweet wine1 a glass of brandy1 the whites and yelks of twelve eggs beaten apart1 and half a pint of good yeast4 ,strain this liquid by degrees into the dry ingredients1 beating them together a full hour1 then butter the hoop1 or pan1 and bake it4 ,as you put the batter into the hoop1 or pan1 throw in plenty of citron1 lemon1 and orange candy4 ,if you ice the cake1 take half a pound of double refined sugar sifted1 and put a little with the white of an egg1 beat it well1 and by degrees pour in the remainder4 ,it must be whisked near an hour1 with the addition of a little orange flour water1 but mind not to put much4 ,when the cake is done1 pour the icing over1 and return it to the oven for fifteen minutes2 but if the oven be warm1 keep it near the mouth1 and the door open2 lest the colour be spoiled4 ,another ,plumcake4 ,flour dried1 and currants washed and picked1 four pounds1 sugar pounded and sifted one pound and a half1 six orange1 lemon1 and citron peels1 cut in slices2 mix these4 ,beat ten eggs1 yelks and whites separately2 then melt a pound and a half of butter in a pint of cream2 when lukewarm put it to half a pint of ale yeast1 near half a pint of sweet wine1 and the eggs2 then strain the liquid to the dry ingredients1 beat them well1 and add of cloves1 mace1 cinnamon and nutmeg1 half an ounce each4 ,butter the pan1 and put it into a quick oven4 ,three hours will bake it4 ,a very fine ,cake4 ,wash two pounds and a half of fresh butter in water first1 and then in rosewater2 beat the butter to a cream3 beat twenty eggs1 yelk and whites separately1 half an hour each4 ,have ready two pounds and a half of the finest flour1 well dried1 and kept hot1 likewise a pound and a half of sugar pounded and sifted1 one ounce of spice in finest powder1 three pounds of currants nicely cleaned and dry1 half a pound of almonds blanched1 and three quarters of a pound of sweetmeats cut not too thin4 ,let all be kept by the fire1 mix all the dry ingredients2 pour the eggs strained to the butter2 mix half a pint of sweet wine with a large glass of brandy1 pour it to the butter and eggs1 mix well1 then have all the dry things put in by degrees2 beat them very thoroughly2 you can hardly do it too much4 ,having half a pound of stoned jar raisins chopped as fine as possible1 mix them carefully1 so that there shall be no lumps4 ,beat the ingredients together a full hour at least4 ,have a hoop well buttered1 or if you have none1 a tin1 or copper cakepan2 take a white paper1 doubled and buttered1 and put in the pan round the edge1 if the cake batter fill it more than three parts1 for space should be allowed for rising4 ,bake in a quick oven4 ,it will require three hours4 ,an excellent and less expensive ,cake4 ,rub two pounds of dry fine flour1 with one of butter1 washed in plain and rosewater1 mix it with three spoonfuls of yeast in a little warm milk and water4 ,set it to rise an hour and a half before the fire1 then beat into it two pounds of currants1 one pound of sugar sifted1 four ounces of almonds1 six ounces of stoned raisins1 chopped fine1 half a nutmeg1 cinnamon1 allspice1 and a few cloves1 the peel of a lemon chopped as fine as possible1 a glass of wine1 ditto of brandy1 twelve yelks and whites of eggs beat separately1 and long2 orange1 citron1 and lemon4 ,beat exceedingly well1 and butter the pan4 ,a quick oven4 ,a very good ,common ,cake4 ,rub eight ounces of butter into two pounds of dried flour1 mix it with three spoonfuls of yeast that is not bitter1 to a paste4 ,let it rise an hour and a half2 then mix in the yelks and whites of six eggs beaten apart2 one pound of sugar1 some milk to make it a proper thickness1 7about a pint will be sufficient17 a glass of sweet wine1 the rind of a lemon1 and a teaspoonful of ginger4 ,add either a pound and a half of currants1 or some carraways1 and beat well4 ,a cheap ,seed ,cake4 ,mix a quarter of a peck of flour with half a pound of sugar1 a quarter of an ounce of allspice1 and a little ginger2 melt three quarters of a pound of butter with half a pint of milk2 when just warm1 put to it a quarter of a pint of yeast1 and work up to a good dough4 ,let it stand before the fire a few minutes before it goes to the oven2 add seeds1 or currants1 and bake an hour and a half4 ,another4 ,mix a pound and a half of flour1 and a pound of common lump sugar1 eight eggs beaten separately1 an ounce of seeds1 two spoonfuls of yeast1 and the same of milk and water4 ,note4 ,milk alone causes cake and bread soon to dry4 ,common ,bread ,cake4 ,take the quantity of a quartern loaf from the dough when making white bread1 and knead well into it two ounces of butter1 two of ,lisbon sugar1 and eight of currants4 ,warm the butter in a teacupful of good milk4 ,by the addition of an ounce of butter1 or sugar1 or an egg or two1 you may make the cake better4 ,a teacupful of raw cream improves it much4 ,it is best to bake it in a pan1 rather than as a loaf1 the outside being less hard4 ,a good ,pound ,cake4 ,beat a pound of butter to a cream1 and mix with it the whites and yelks of eight eggs beaten apart4 ,have ready warm by the fire1 a pound of flour1 and the same of sifted sugar1 mix them and a few cloves1 a little nutmeg and cinnamon in fine powder together2 then by degrees work the dry ingredients into the butter and eggs4 ,when well beaten1 add a glass of wine1 and some carraways4 ,it must be beaten a full hour4 ,butter a pan1 and bake it a full hour in a quick oven4 ,the above proportions1 leaving out four ounces of the butter1 and the same of sugar1 make a less luscious cake4 ,queen ,cakes4 ,mix a pound of dried flour1 the same of sifted sugar1 and of washed clean currants4 ,wash a pound of butter in rosewater1 beat it well1 then mix with it eight eggs1 yelks and whites beaten separately1 and put in the dry ingredients by degrees2 beat the whole an hour2 butter little tins1 teacups1 or saucers1 and bake the batter in1 filling only half4 ,sift a little fine sugar over just as you put into the oven4 ,queen ,cakes1 another way4 ,beat eight ounces of butter1 and mix with two well beaten eggs1 strained2 mix eight ounces of dried flour1 and the same of lump sugar1 and the grated rind of a lemon1 then add the whole together1 and beat full half an hour with a silver spoon4 ,butter small pattypans1 half fill1 and bake twenty minutes in a quick oven4 ,a ,common ,cake4 ,mix three quarters of a pound of flour with half a pound of butter1 four ounces of sugar1 four eggs1 half an ounce of carraways1 and a glass of raisin wine4 ,beat it well1 and bake it in a quick oven4 ,fine ,lisbon sugar will do4 ,shrewsbury ,cakes4 ,sift one pound of sugar1 some pounded cinnamon1 and a nutmeg grated1 into three pounds of flour1 the finest sort2 add a little rosewater to three eggs1 well beaten1 and mix these with the flour1 c4 then pour into it as much butter melted as will make it a good thickness to roll out4 ,mould it well1 and roll thin1 and cut it into such shapes as you like4 ,little white ,cakes4 ,dry half a pound of flour1 rub into it a very little pounded sugar1 one ounce of butter1 one egg1 a few carraways1 and as much milk and water as to make a paste2 roll it thin1 and cut it with the top of a cannister or glass4 ,bake fifteen minutes on tin plates4 ,tea ,cakes4 ,rub fine four ounces of butter into eight ounces of flour2 mix eight ounces of currants1 and six of fine ,lisbon sugar1 two yelks and one white of eggs1 and a spoonful of brandy4 ,roll the paste the thickness of an ,oliver biscuit1 and cut with a wineglass4 ,you may beat the other white1 and wash over them2 and either dust sugar1 or not1 as you like4 ,little short ,cakes4 ,rub into a pound of dried flour four ounces of butter1 four ounces of white powder sugar1 one egg1 and a spoonful or two of thin cream to make into a paste4 ,when mixed1 put currants into one half1 and carraways into the rest4 ,cut them as before1 and bake on tins4 ,very good common ,plum ,cakes4 ,mix five ounces of butter in three pounds of dry flour1 and five ounces of fine ,lisbon sugar2 add six ounces of currants1 washed and dried1 and some pimento finely powdered4 ,put three spoonfuls of yeast into a ,winchester pint of new milk warmed1 and mix into a light dough with the above4 ,make it into twelve cakes1 and bake on a floured tin half an hour4 ,benton ,tea ,cakes4 ,mix a paste of flour1 a little bit of butter1 and milk2 roll as thin as possible1 and bake on a back-stone over the fire1 or on a hot hearth4 ,another sort1 as ,biscuit4 ,rub into a pound of flour six ounces of butter1 and three large spoonfuls of yeast1 and make into a paste1 with a sufficient quantity of new milk2 make into biscuit1 and prick them with a clean fork4 ,another sort4 ,melt six or seven ounces of butter with a sufficiency of new milk warmed to make seven pounds of flour into a stiff paste3 roll thin1 and make into biscuit4 ,hard ,biscuit4 ,warm two ounces of butter in as much skimmed milk as will make a pound of flour into a very stiff paste1 beat it with a rolling pin1 and work it very smooth4 ,roll it thin1 and cut it into round biscuit2 prick them full of holes with a fork4 ,about six minutes will bake them4 ,flat ,cakes1 that will keep long in the house good4 ,mix two pounds of flour1 one pound of sugar1 and one ounce of carraways1 with four or five eggs1 and a few spoonfuls of water to make a stiff paste2 roll it thin1 and cut into any shape4 ,bake on tins lightly floured4 ,while baking1 boil a pound of sugar in a pint of water to a thin syrup2 while both are hot1 dip each cake into it1 and put them on tins into the oven to dry for a short time2 and when the oven is cooler still1 return them there again1 and let them stay four or five hours4 ,plain and very crisp ,biscuit4 ,make a pound of flour1 the yelk of an egg1 and some milk1 into a very stiff paste2 beat it well1 and knead till quite smooth2 roll very thin1 and cut into biscuit4 ,bake them in a slow oven till quite dry and crisp4 ,little ,plumcakes1 to keep long4 ,dry one pound of flour1 and mix with six ounces of finely pounded sugar1 beat six ounces of butter to a cream1 and add to three eggs1 well beaten1 half a pound of currants washed1 and nicely dried1 and the flour and sugar2 beat all for some time1 then dredge flour on tin plates1 and drop the batter on them the size of a walnut4 ,if properly mixed1 it will be a stiff paste4 ,bake in a brisk oven4 ,rusks4 ,beat seven eggs well1 and mix with half a pint of new milk1 in which has been melted four ounces of butter2 add to it a quarter of a pint of yeast1 and three ounces of sugar1 and put them1 by degrees1 into as much flour as will make a very light paste1 rather like a batter1 and let it rise before the fire half an hour2 then add some more flour to make it a little stiffer1 but not stiff4 ,work it well and divide it into small loaves or cakes1 about five or six inches wide and flatten them4 ,when baked and cold1 slice them the thickness of rusks1 and put them in the oven to brown a little4 ,note4 ,the cakes1 when first baked1 eat deliciously buttered for tea2 or with carraways to eat cold4 ,a ,biscuit ,cake4 ,one pound of flour1 five eggs well beaten and strained1 eight ounces of sugar1 a little rose or orange flower water2 beat the whole thoroughly1 and bake one hour4 ,cracknuts4 ,mix eight ounces of flour1 and eight ounces of sugar2 melt four ounces of butter in two spoonfuls of raisin wine2 then with four eggs beaten and strained1 make into a paste2 add carraways1 roll out as thin as paper1 cut with the top of a glass1 wash with the white of an egg1 and dust sugar over4 ,water ,cakes4 ,dry three pounds of fine flour1 and rub into it one pound of sugar sifted1 one pound of butter1 and one ounce of carraway seed4 ,make into a paste with three quarters of a pint of boiling new milk1 roll very thin1 and cut into the size you choose2 punch full of holes1 and bake on tin plates in a cool oven4 ,cracknels4 ,mix with a quart of flour half a nutmeg grated1 the yelks of four eggs beaten with four spoonfuls of rosewater1 into a stiff paste1 with cold water2 then roll in a pound of butter1 and make them into a cracknel shape2 put them into a kettle of boiling water1 and boil them till they swim1 then take out1 and put them into cold water2 when hardened1 lay them out to dry1 and bake them on tin plates4 ,rice ,cake4 ,mix ten ounces of ground rice1 three ounces of flour1 eight ounces of pounded sugar2 then sift by degrees into eight yelks and six whites of eggs1 and the peel of a lemon shred so fine that it is quite mashed4 ,mix the whole well in a tin stewpan over a very slow fire with a whisk1 then put it immediately into the oven in the same1 and bake forty minutes4 ,another ,rice ,cake4 ,beat twelve yelks and six whites of eggs with the peels of two lemons grated4 ,mix one pound of flour of rice1 eight ounces of flour1 and one pound of sugar pounded and sifted2 then beat it well with the eggs by degrees1 for an hour1 with a wooden spoon4 ,butter a pan well2 and put it in at the oven mouth4 ,a gentle oven will bake it in an hour and a half4 ,sponge ,cake4 ,weigh ten eggs1 and their weight in very fine sugar1 and that of six in flour2 beat the yelks with the flour1 and the whites alone to a very stiff froth2 then by degrees mix the whites and the flour with the other ingredients1 and beat them well half an hour4 ,bake in a quick oven an hour4 ,another1 without ,butter4 ,dry one pound of flour1 and one and a quarter of sugar2 beat seven eggs1 yelks and whites apart2 grate a lemon1 and with a spoonful of brandy1 beat the whole together with your hand for an hour4 ,bake in a buttered pan1 in a quick oven4 ,sweetmeats may be added1 if approved4 ,macaroons4 ,blanch four ounces of almonds1 and pound with four spoonfuls of orange flower water2 whisk the white of four eggs to a froth1 then mix it1 and a pound of sugar1 sifted1 with the almonds to a paste2 and laying a sheet of wafer paper on a tin1 put it on in different little cakes the shape of macaroons4 ,wafers4 ,dry the flour well which you intend to use1 mix a little pounded sugar and finely pounded mace with it1 then make it into a thick batter with cream2 butter the wafer irons1 let them be hot1 put a teaspoonful of the batter into them1 so bake them carefully1 and roll them off the iron with a stick4 ,tunbridge ,cakes4 ,rub six ounces of butter quite fine into a pound of flour1 then mix six ounces of sugar1 beat and strain two eggs1 and make with the above into a paste4 ,roll it very thin1 and cut with the top of a glass2 prick them with a fork1 and cover with carraways1 or wash with the white of an egg1 and dust a little white sugar over4 ,gingerbread4 ,mix with two pounds of flour half a pound of treacle1 three quarters of an ounce of carraways1 one ounce of ginger finely sifted1 and ten ounces of butter4 ,roll the paste into what form you please1 and bake on tins4 ,if you like sweetmeats1 add orange candied2 it may be added in small bits4 ,another sort4 ,to three quarters of a pound of treacle beat one egg strained2 mix four ounces of brown sugar1 half an ounce of ginger sifted1 of cloves1 mace1 allspice1 and nutmeg1 a quarter of an ounce1 beaten as fine as possible2 coriander and carraway seeds1 each a quarter of an ounce2 melt one pound of butter1 and mix with the above2 and add as much flour as will knead into a pretty stiff paste2 then roll it out1 and cut into cakes4 ,bake on tin plates in a quick oven4 ,a little time will bake them4 ,of some1 drops may be made4 ,to make a good ,gingerbread1 without ,butter4 ,mix two pounds of treacle1 of orange1 lemon1 citron1 and candied ginger1 each four ounces1 all thinly sliced1 one ounce of coriander seeds1 one ounce of carraways1 and one ounce of beaten ginger1 in as much flour as will make a soft paste2 lay it in cakes on tin plates1 and bake it in a quick oven4 ,keep it dry in a covered earthen vessel1 and it will be good for some months4 ,note4 ,if cake or biscuit be kept in paper or a drawer1 the taste will be disagreeable4 ,a pan and cover1 or tureen1 will preserve them long and moist4 ,or1 if to be crisp1 laying them before the fire will make them so4 ,a good plain ,bun1 that may be eaten with or without toasting and ,butter4 ,rub four ounces of butter into two pounds of flour1 four ounces of sugar1 a nutmeg1 or not1 as you like1 a few ,jamaica peppers1 a dessert spoonful of carraways2 put a spoonful or two of cream into a cup of yeast1 and as much good milk as will make the above into a light paste4 ,set it to rise by a fire till the oven be ready4 ,they will quickly bake on tins4 ,richer ,buns4 ,mix one pound and a half of dried flour1 with half a pound of sugar2 melt a pound and two ounces of butter in a little warm water2 add six spoonfuls of rosewater1 and knead the above into a light dough1 with half a pint of yeast2 then mix five ounces of carraway comfits in1 and put some on them4 ,muffins4 ,mix two pounds of flour with two eggs1 two ounces of butter melted in a pint of milk1 and four or five spoonfuls of yeast2 beat it thoroughly1 and set it to rise two or three hours4 ,bake on a hot hearth in flat cakes4 ,when done on one side turn them4 ,note4 ,muffins1 rolls1 or bread1 if stale1 may be made to taste new1 by dipping in cold water1 and toasting or heating in an oven1 or ,dutch oven1 till the outside be crimp4 ,french ,rolls4 ,rub an ounce of butter into a pound of flour1 mix one egg beaten1 a little yeast that is not bitter1 and as much milk as will make a dough of a middling stiffness4 ,beat it well1 but do not knead2 let it rise1 and bake on tins4 ,brentford ,rolls4 ,mix with two pounds of flour a little salt1 two ounces of sifted sugar1 four ounces of butter1 and two eggs beaten with two spoonfuls of yeast1 and about a pint of milk4 ,knead the dough well1 and set it to rise before the fire4 ,make twelve rolls1 butter tin plates1 and set them before the fire to rise till they become a proper size2 then bake half an hour4 ,excellent ,rolls4 ,warm one ounce of butter in half a pint of milk1 put to it a spoonful and half of yeast of small beer1 and a little salt4 ,put two pounds of flour into a pan1 and mix in the above4 ,let it rise an hour2 knead it well2 and make into seven rolls1 and bake in a quick oven4 ,if made in cakes three inches thick1 sliced and buttered1 they resemble ,sally ,lumm's as made at ,bath4 ,the foregoing receipt1 with the addition of a little saffron1 boiled in half a teacupful of milk1 makes remarkably good ,saffron cakes1 to eat hot with butter4 ,potatoe ,butter4 ,boil three pounds of potatoes1 bruise and work them with two ounces of butter1 and as much milk as will make them pass through a colander4 ,take half or three quarters of a pint of yeast1 and half a pint of warm water1 mix with the potatoes1 then pour the whole upon five pounds of flour1 and add some salt4 ,knead it well2 if not of a proper consistence1 put a little more milk and water warm4 ,let it stand before the fire an hour to rise4 ,work it well1 and make into rolls4 ,bake about half an hour in an oven not quite so hot as for bread4 ,they eat well toasted and buttered4 ,yorkshire ,cake4 ,take two pounds of flour1 and mix with it four ounces of butter melted in a pint of good milk1 three spoonfuls of yeast1 and two eggs2 beat all well together1 and let it rise2 then knead it1 and make into cakes2 let them rise on tins before you bake1 which do in a slow oven4 ,another sort is made as above1 leaving out the butter4 ,the first sort is shorter2 the last lighter4 ,french ,bread4 ,with a quarter of a peck of fine flour mix the yelks of three and whites of two eggs1 beaten and strained1 a little salt1 half a pint of good yeast that is not bitter1 and as much milk1 made a little warm1 as will work into a thin light dough4 ,stir it about1 but do not knead it4 ,have ready three quart wooden dishes1 divide the dough among them1 set to rise1 then turn them out into the oven1 which must be quick4 ,rasp when done4 ,to make ,yeast4 ,thicken two quarts of water1 with fine flour about three spoonfuls2 boil half an hour1 sweeten with near half a pound of brown sugar2 when near cold1 put into it four spoonfuls of fresh yeast in a jug1 shake it well together1 and let stand one day to ferment near the fire1 without being covered4 ,there will be a thin liquor on the top1 which must be poured off1 shake the remainder1 and cork it up for use4 ,take always four spoonfuls of the old to ferment the next quantity1 keeping it always in succession4 ,an half peck loaf will require about a gill4 ,another way4 ,boil one pound of potatoes to a mash1 when half cold add a cupful of yeast1 and mix it well4 ,it will be ready for use in two or three hours1 and keeps well4 ,use a double quantity of this to what you do of beer yeast4 ,to take off the bitter of yeast1 put bran into a sieve1 and pour it through4 ,to preserve ,yeast4 ,when you have plenty of yeast begin to save it in the following manner2 whisk it until it becomes thin1 then get a large wooden dish1 wash it very nicely1 and when quite dry1 lay a layer of yeast over the inside with a soft brush2 let it dry1 then put another layer in the same manner1 and so do until you have a sufficient quantity1 observing that each coat dry thoroughly before another be added4 ,it may be put on two or three inches thick1 and will keep several months2 when to be used cut a piece out2 stir it in warm water4 ,if to be used for brewing1 keep it by dipping large handfuls of birch tied together2 and when dry1 repeat the dipping once4 ,you may thus do as many as you please2 but take care that no dust comes to them1 or the vessel in which it has been prepared as before4 ,when the wort be set to work1 throw into it one of these bunches1 and it will do as well as with fresh yeast2 but if mixed with a small quantity first1 and then added to the whole1 it will work sooner4 ,to pot ,cheese4 ,cut and pound four ounces of ,cheshire cheese1 one ounce and a half of fine butter1 a teaspoonful of white pounded sugar1 a little bit of mace1 and a glass of white wine4 ,press it down in a deep pot4 ,to roast ,cheese1 to come up after dinner4 ,grate three ounces of fat ,cheshire cheese1 mix it with the yelks of two eggs1 four ounces of grated bread1 and four ounces of butter1 beat the whole well in a mortar1 with a teaspoonful of mustard1 and a little salt and pepper4 ,toast some bread1 lay the paste as above thick upon it1 put it into a ,dutch oven1 covered with a dish till hot through1 remove the dish1 and let the cheese brown a little4 ,serve as hot as possible4 ,to poach ,eggs4 ,set a stewpan of water on the fire2 when boiling1 slip an egg1 previously broken into a cup1 into the water2 when the white looks done enough1 slide an egg slice under the egg1 and lay it on toast and butter1 or spinach4 ,as soon as enough are done1 serve hot4 99 99 99 99 99 ,the servants of each country are generally acquainted with the best mode of managing the butter and cheese of that country2 but the following hints may not be unacceptable to give information to the ,mistress4 ,,dairy4 ,the greatest possible attention must be paid to cleanliness4 ,all the utensils must be daily scalded and brushed1 washed in plenty of cold water1 dried with clean cloths1 and turned up in the air4 ,the dairy should be kept perfectly clean and cool4 ,in milking1 if the cows be not left perfectly dry1 the quantity will be decreased4 ,the quantity depends on the goodness of different cows1 on the pasture1 and on the length of time from calving4 ,a middling cow gives a pound of butter a day for five or six weeks1 and sometimes longer4 ,when the milk decreases1 a change even to a worse pasture will effect an alteration2 and where water is within reach of the animals1 it is of great consequence to the milk4 ,the chief of the cows should come in the end of ,march1 or the beginning of ,april1 and one the end of ,september2 then the family will be supplied with milk in the winter4 ,when a calf is to be reared1 it should be taken from the cow in a week at furthest1 or it will cause great trouble in rearing1 because it will be difficult to make it take milk in a pan4 ,the calf should be taken from the cow in the morning1 and kept without food till next morning1 when being hungry it will take it without much trouble4 ,skimmed milk made as warm as new1 is to be given twice a day in such quantities as it shall require and if milk run short1 a fine smooth gruel mixed with it will do very well4 ,this is to be continued till the calf be taken out to grass1 which at first will be only by day1 then milk must be given when housed in the evening4 ,to scald ,cream4 ,in winter the milk stands twenty four hours before scalded2 in the summer twelve4 ,the milkpan is to be put on a hot hearth1 if you have one1 or if not1 into a brass kettle of water1 of a size to receive the pan4 ,it must remain on the fire till quite hot1 but on no account boil1 or there will be a skin1 instead of cream1 upon the milk4 ,you will know when done enough by the undulations on the surface1 and looking quite thick4 ,the time required to scald cream depends on the size of the pan and the heat of the fire2 the slower the better4 ,remove the pan into the dairy when done1 and skim it next day4 ,of cream thus prepared1 the butter is usually made in ,devonshire1 c4 ,buttermilk4 ,if made of sweet cream1 is a delicious and most wholesome food4 ,those who can relish sour buttermilk1 find it still more light2 and it is reckoned more beneficial in some cases4 ,to cure ,mawskins for ,rennet4 ,cut the calf's stomach open1 rub it well with salt1 let it hang to drain two days1 then salt it well1 and let it lie in that pickle a month or more2 then take it out1 drain1 and flour it1 stretch it out with a stick1 and let it hang up to dry4 ,a piece of this is to be soaked1 and kept ready to turn the milk in cheesemaking time4 ,some lands make cheese of a better quality than the butter produced on them is4 ,when the soil is poor1 the cheese will want fat2 to remedy which1 after pressing the whey from the curd1 crumble it quite small1 and work into it a pound of fine fresh butter2 then press1 c4 as usual4 ,cream ,cheese4 ,put five quarts of strippings1 that is1 the last of the milk1 into a pan1 with two spoonfuls of rennet4 ,when the curd is come1 strike it down two or three times with the skimming dish just to break it4 ,let it stand two hours1 then spread a cheesecloth on a sieve1 put the curd on it1 and let the whey drain2 break the curd a little with your hand1 and put it into a vat with a two pound weight upon it4 ,let it stand twelve hours1 take it out1 and bind a fillet round4 ,turn every day till dry1 from one board to another2 cover them with nettles1 or clean dockleaves1 and put between two pewter plates to ripen4 ,if the weather be warm1 it will be ready in three weeks4 ,another4 ,have ready a kettle of boiling water1 put five quarts of new milk into a pan1 and five pints of cold water1 and five of hot2 when of a proper heat1 put in as much rennet as will bring it in twenty minutes1 likewise a bit of sugar4 ,when come1 strike the skimmer three or four times down1 and leave it on the curd4 ,in an hour or two lade it into the vat without touching it2 put a two pound weight on it when the whey has run from it1 and the vat is full4 ,another sort4 ,put as much salt to three pints of raw cream as shall season it2 stir it well1 and pour it into a sieve in which you have folded a cheesecloth three or four times1 and laid at the bottom4 ,when it hardens1 cover it with nettles on a pewter plate4 ,rush ,cream ,cheese4 ,to a quart of fresh cream1 put a pint of new milk warm enough to make the cream a proper warmth1 a bit of sugar and a little rennet4 ,set near the fire till the curd comes1 fill a vat made in the form of a brick1 of wheat straw or rushes sewed together4 ,have ready a square of straw1 or rushes sewed flat to rest the vat on1 and another to cover it2 the vat being open at top and bottom4 ,next day take it out1 and change it as above to ripen4 ,a half pound weight will be sufficient to put on it4 ,another way4 ,take a pint of very thick sour cream from the top of the pan for gathering for butter1 lay a napkin on two plates1 and pour half into each1 let them stand twelve hours1 then put them on a fresh wet napkin in one plate1 and cover with the same2 this do every twelve hours until you find the cheese begins to look dry1 then ripen it with nut leaves2 it will be ready in ten days4 ,fresh nettles1 or two pewter plates1 will ripen cream cheese very well4 ,to brew very fine ,welsh ,ale4 ,pour forty two gallons of water hot1 but not quite boiling1 on four bushels of malt1 cover1 and let it stand three hours4 ,in the mean time infuse a pound and a half of hops in a little hot water1 or two pounds if the ale is to be kept five or six months1 and put water and hops into the tub1 and run the wort upon them1 and boil them together three hours4 ,strain off the hops1 and keep for the small beer4 ,let the wort stand in a high tub till cool enough to receive the yeast1 of which put two quarts of ale1 or if you cannot get it1 of small beer yeast4 ,mix it thoroughly and often4 ,when the wort has done working1 the second or third day1 the yeast will sink rather than rise in the middle1 remove it then1 and turn the ale as it works out1 pour a quart in at a time1 and gently1 to prevent the fermentation from continuing too long1 which weakens the liquor4 ,put a bit of paper over the bunghole two or three days before stopping up4 ,strong ,beer1 or ,ale4 ,twelve bushels of malt to the hogshead for beer1 eight for ale2 for either pour the whole quantity of water hot1 but not boiling1 on at once1 and let it infuse three hours close covered2 mash it in the first half hour1 and let it stand the remainder of the time4 ,run it on the hops previously infused in water2 for strong beer three quarters of a pound to a bushel1 if for ale1 half a pound4 ,boil them with the wort two hours from the time it begins to boil4 ,cool a pailful to add three quarts of yeast to1 which will prepare it for putting to the rest when ready next day2 but if possible1 put together the same night4 ,turn as usual4 ,cover the bunghole with paper when the beer has done working2 and when it is to be stopped have ready a pound and a half of hops1 dried before the fire1 put them into the bunghole1 and fasten it up4 ,let it stand twelve months in casks1 and twelve in bottles before it be drank4 ,it will keep1 and be very fine1 eight or ten years4 ,it should be brewed the beginning of ,march4 ,great care must be taken that bottles are perfectly prepared1 and that the corks are of the best sort4 ,the ale will be ready in three or four months2 and if the vent peg be never removed1 it will have spirit and strength to the very last4 ,allow two gallons of water at first for waste4 ,after the beer or ale is run from the grains1 pour a hogshead and a half for the twelve bushels1 and a hogshead of water if eight were brewed2 mash1 and let stand1 and then boil1 c4 ,use some of the hops for this table beer that were boiled for the strong beer4 ,excellent ,table ,beer4 ,on three bushels of malt pour of hot water the third of the quantity you are to use1 which is to be thirty nine gallons4 ,cover it warm half an hour1 then mash1 and let it stand two hours and a half more1 then set it to drain4 ,when dry1 add half the remaining water1 mash1 and let it stand half an hour1 run that into another tub1 and pour the rest of the water on the malt1 stir it well1 and cover it1 letting it infuse a full hour4 ,run that off1 and mix all together4 ,a pound and a quarter of hops should be infused in water1 as in the former receipt1 and be put into the tub for the first running4 ,boil the hops with the wort an hour from the time it first boils4 ,strain off1 and cool4 ,if the whole be not cool enough that day to add to the yeast1 a pail or two of wort may be prepared1 and a quart of yeast put to it over night4 ,before tunning1 all the wort should be added together1 and thoroughly mixed with the lade pail4 ,when the wort ceases to work1 put a bit of paper on the bunghole for three days1 when it may be safely fastened close4 ,in three or four weeks the beer will be fit for drinking4 ,note4 ,servants should be directed to put a cork into every barrel as soon as the cock is taken out1 the air causing casks to become musty4 ,to refine ,beer1 ,ale1 ,wine1 or ,cider4 ,put two ounces of isinglass shavings to soak in a quart of the liquor that you want to clear1 beat it with a whisk every day till dissolved4 ,draw off a third part of the cask1 and mix the above with it2 likewise a quarter of an ounce of pearlashes1 one ounce of salt of tartar calcined1 and one ounce of burnt alum powdered4 ,stir it well1 then return the liquor into the cask1 and stir it with a clean stick4 ,stop it up1 and in a few days it will be fine4 ,to make excellent ,coffee4 ,see among sick ,cookery4 ,orgeat4 ,boil a quart of new milk with a stick of cinnamon1 sweeten to your taste1 and let grow cold2 then pour it by degrees to three ounces of almonds1 and twenty bitter1 that have been blanched and beaten to a paste1 with a little water to prevent oiling2 boil all together1 and stir till cold1 then add half a glass of brandy4 ,another way4 ,blanch and pound three quarters of a pound of almonds1 and thirty bitter1 with a spoonful of water4 ,stir in by degrees two pints of water1 and three of milk1 and strain the whole through a cloth4 ,dissolve half a pound of fine sugar in a pint of water1 boil and skim it well2 mix it with the other1 as likewise two spoonfuls of orange flower water1 and a teacupful of the best brandy4 ,lemonade4 ,to be made a day before wanted4 ,pare two dozen of tolerably sized lemons as thin as possible1 put eighteen of the rinds into three quarts of hot1 not boiling water1 and cover it over for three or four hours4 ,rub some fine sugar on the lemons to attract the essence1 and put it into a ,china bowl1 into which squeeze the juice of the lemons3 to it add one pound and a half of fine sugar1 then put the water to the above1 and three quarts of milk made boiling hot2 mix1 and pour through a jellybag till perfectly clear4 ,another way4 ,pare a number of lemons according to the quantity you are likely to want2 on the peels pour hot water1 but more juice will be necessary than you need use the peels of4 ,while infusing1 boil sugar and water to a good syrup with the white of an egg whipt up4 ,when it boils1 pour a little cold water into it2 set it on again1 and when it boils up take the pan off1 and set it to settle4 ,if there is any skum1 take it off1 and pour it clear from the sediment to the water the peels were infused in1 and the lemonjuice2 stir and taste it1 and add as much more water as shall be necessary to make a very rich lemonade4 ,wet a jellybag1 and squeeze it dry1 then strain the liquor1 which is uncommonly fine4 ,raspberry vinegar4 ,put a pound of fine fruit into a ,china bowl1 and pour upon it a quart of the best white wine vinegar2 next day strain the liquor on a pound of fresh raspberries2 and the following day do the same1 but do not squeeze the fruit1 only drain the liquor as dry as you can from it4 ,the last time pass it through a canvass previously wet with vinegar to prevent waste4 ,put it into a stonejar1 with a pound of sugar to every pint of juice1 broken into large lumps2 stir it when melted1 then put the jar into a saucepan of water1 or on a hot hearth1 let it simmer1 and skim it4 ,when cold1 bottle it4 ,this is one of the most useful preparations that can be kept in a house1 not only as affording the most refreshing beverage1 but being of singular efficacy in complaints of the chest4 ,a large spoonful or two in a tumbler of water4 ,n4 ,b4 ,use no glazed or metal vessel for it4 ,note4 ,the fruit1 with equal quantity of sugar1 makes excellent raspberry cakes without boiling4 ,raspberry wine4 ,to every quart of well picked raspberries put a quart of water2 bruise1 and let them stand two days2 strain off the liquor1 and to every gallon put three pounds of lump sugar2 when dissolved put the liquor in a barrel1 and when fine1 which will be in about two months1 bottle it1 and to each bottle put a spoonful of brandy1 or a glass of wine4 ,raspberry1 or ,currant wine4 ,to every three pints of fruit1 carefully cleared from mouldy or bad1 put one quart of water2 bruise the former4 ,in twenty four hours strain the liquor1 and put to every quart a pound of sugar1 a good middling quality of ,lisbon4 ,if for white currants1 use lump sugar4 ,it is best to put the fruit1 c4 in a large pan1 and when in three or four days the skum rises1 take that off before the liquor be put into the barrel4 ,those who make from their own gardens may not have a sufficiency to fill the barrel at once4 ,the wine will not be hurt if made in the pan1 in the above proportions1 and added as the fruit ripens1 and can be gathered in dry weather4 ,keep an account of what is put in each time4 ,imperial4 ,put two ounces of cream of tartar1 and the juice and paring of two lemons into a stonejar2 pour on them seven quarts of boiling water1 stir and cover close4 ,when cold1 sweeten with loaf sugar1 and straining it1 bottle and cork it tight4 ,this is a very pleasant liquor1 and very wholesome2 but from the latter consideration was at one time drank in such quantities1 as to become injurious4 ,add1 in bottling1 half a pint of rum to the whole quantity4 ,excellent ,gingerwine4 ,put into a very nice boiler ten gallons of water1 twelve pounds and a half of lump sugar1 with the whites of six or eight eggs well beaten and strained2 mix all well while cold2 when the liquor boils1 skim it well2 put in half a pound of common white ginger bruised1 boil it twenty minutes4 ,have ready the very thin rinds of ten lemons1 and pour the liquor on them2 when cool1 turn it with two spoonfuls of yeast2 put a quart of the liquor to two ounces of isinglass shavings1 while warm1 whisk it well three or four times1 and pour all together into the barrel4 ,next day stop it up2 in three weeks bottle1 and in three months it will be a delicious and refreshing liquor2 and though very cool1 perfectly safe4 ,another for ,gingerwine4 ,boil nine quarts of water with six pounds of lump sugar1 the rinds of two or three lemons very thinly pared1 with two ounces of bruised white ginger half an hour2 skim4 ,put three quarters of a pound of raisins into the cask2 when the liquor is lukewarm1 tun it with the juice of two lemons strained1 and a spoonful and a half of yeast4 ,stir it daily1 then put in half a pint of brandy1 and half an ounce of isinglass shavings2 stop it up1 and bottle it six or seven weeks4 ,do not put the lemonpeel in the barrel4 ,alderwine4 ,to every quart of berries put two quarts of water1 boil half an hour1 run the liquor1 and break the fruit through a hair sieve2 then to every quart of juice1 put three quarters of a pound of ,lisbon sugar1 not the very coarsest1 but coarse4 ,boil the whole a quarter of an hour with some ,jamaica peppers1 ginger1 and a few cloves4 ,pour it into a tub1 and when of a proper warmth into the barrel1 with toast and yeast to work1 which there is more difficulty to make it do than most other liquors4 ,when it ceases to hiss1 put a quart of brandy to eight gallons1 and stop up4 ,bottle in the spring or at ,christmas4 ,white ,alderwine2 very much like ,frontiniac4 ,boil eighteen pounds of white powder sugar1 with six gallons of water1 and two whites of eggs well beaten2 then skim it1 and put in a quarter of a peck of alder flowers from the tree that bears white berries2 do not keep them on the fire4 ,when near cold1 stir it1 and put in six spoonfuls of lemonjuice1 four or five of yeast1 and beat well into the liquor2 stir it every day2 put six pounds of the best raisins1 stoned1 into the cask1 and tun the wine4 ,stop it close1 and bottle in six months4 ,when well kept1 this wine will pass for ,frontiniac4 ,clary ,wine4 ,boil fifteen gallons of water1 with forty five pounds of sugar1 skim it1 when cool put a little to a quarter of a pint of yeast1 and so by degrees add a little more4 ,in an hour pour the small quantity to the large1 pour the liquor on clary flowers1 picked in the dry2 the quantity for the above is twelve quarts4 ,those who gather from their own garden may not have sufficient to put in at once1 and may add as they can get them1 keeping account of each quart4 ,when it ceases to hiss1 and the flowers are all in1 stop it up for four months4 ,rack it off1 empty the barrel of the dregs1 and adding a gallon of the best brandy1 stop it up1 and let it stand six or eight weeks then bottle it4 ,a rich and pleasant ,wine4 ,take new cyder from the press1 mix it with as much honey as will support an egg1 boil gently fifteen minutes1 but not in an iron1 brass1 or copper pot4 ,skim it well2 when cool1 let it be tunned1 but do not quite fill4 ,in ,march following bottle it1 and it will be fit to drink in six weeks2 will be less sweet if kept longer in the cask4 ,you will have a rich and strong wine1 and it will keep well4 ,this will serve for any culinary purposes which sack1 or sweet wine1 are directed for4 ,duhamel says1 honey is a fine ingredient to assist1 and render palatable1 new crabbed austere cider4 ,raisinwine1 with ,cider4 ,put two hundred weight of ,malaga raisins into a cask1 and pour upon them a hogshead of good sound cider that is not rough4 ,stir it well two or three days2 stop it1 and let it stand six months2 then rack into a cask that it will fill1 and put in a gallon of the best brandy4 ,if raisinwine be much used1 it would answer well to keep a cask always for it1 and bottle off one year's wine just in time to make the next1 which1 allowing the six months of infusion1 would make the wine to be eighteen months old4 ,in cider countries this way is very economical2 and even if not thought strong enough1 the addition of another quarter of a hundred of raisins would be sufficient1 and the wine would still be very cheap4 ,when the raisins are pressed through a horsehair bag1 they will either produce a very good spirit by distillation1 and must be sent to a chymist who will do it 7but if for that purpose1 they must be very little pressed72 or they will make excellent vinegar1 on which article see page #aaf4 ,the stalks should be picked off for the above1 and may be thrown into any cask of vinegar that is making2 being very acid4 ,raisinwine1 without ,cider4 ,on four hundred weight of ,malagas pour one hogshead of spring water1 stir well daily for fourteen days1 then squeeze the raisins in a horsehair bag in a press1 and tun the liquor2 when it ceases to hiss1 stop it close4 ,in six months rack it off into another cask1 or into a tub1 and after clearing out the sediment1 return it into the same1 but do not wash it2 add a gallon of the best brandy1 stop it close1 and in six months bottle it4 ,take care of the pressed fruit1 for the uses of which refer to the preceding receipt4 ,ratafia4 ,blanch two ounces of peach and apricot kernels1 bruise and put them into a bottle1 and fill nearly up with brandy4 ,dissolve half a pound of white sugarcandy in a cup of cold water1 and add to the brandy after it has stood a month on the kernels1 and they are strained off2 then filter through paper1 and bottle for use4 ,raspberry brandy4 ,pick fine dry fruit1 put into a stonejar1 and the jar into a kettle of water1 or on a hot hearth1 till the juice will run2 strain1 and to every pint add half a pound of sugar1 give one boil1 and skim it2 when cold1 put equal quantities of juice and brandy1 shake well1 and bottle4 ,some people prefer it stronger of the brandy4 ,verder1 or ,milkpunch4 ,pare six oranges1 and six lemons as thin as you can1 grate them after with sugar to get the flavour4 ,steep the peels in a bottle of rum or brandy stopped close twenty four hours4 ,squeeze the fruit on a pound and a half of sugar1 add to it four quarts of water1 and one of new milk boiling hot2 stir the rum into the above1 and run it through a jellybag till perfectly clear4 ,bottle1 and cork close immediately4 ,norfolkpunch4 ,pare six lemons and three ,seville oranges very thin1 squeeze the juice into a large teapot1 put to it two quarts of brandy1 one of white wine1 and one of milk1 and one pound and a quarter of sugar4 ,let it be mixed1 and then covered for twenty four hours1 strain through a jellybag till clear2 then bottle it4 ,orange1 or ,lemon syrup2 a most useful thing to keep in the house1 to take with water1 in colds or fevers4 ,squeeze the juice of very good fruit1 and boil when strained1 a pint to a pound of sugar1 over a very gentle fire2 skim it well2 when clear1 pour it into a ,china bowl1 and in twenty four hours bottle it for use4 ,white ,currant shrub4 ,strip the fruit1 and prepare in a jar as for jelly2 strain the juice1 of which put two quarts to one gallon of rum1 and two pounds of lump sugar2 strain through a jellybag4 99 99 99 99 99 ,the following pages will contain ,cookery for the sick2 it being of more consequence to support those whose bad appetites will not allow them to take the necessary nourishment1 than to stimulate those that are in health4 ,it may not be unnecessary to advise that a choice be made of the things most likely to agree with the patient2 that a change be provided2 that some one at least be always ready2 that not too much of those be made at once1 which are not likely to keep1 as invalids require variety2 and let them succeed each other in a different form and flavour4 ,a great ,restorative4 ,bake two calf's feet in three pints of water1 and new milk1 in a jar close covered1 three hours and a half4 ,when cold remove the fat4 ,give a large teacupful the last and first thing4 ,whatever flavour is approved1 give it by baking in it lemonpeel1 cinnamon1 or mace4 ,add sugar4 ,another4 ,simmer six sheep's trotters1 two blades of mace1 a little cinnamon1 lemonpeel1 a few hartshorn shavings1 and a little isinglass1 in two quarts of water to one2 when cold take off the fat1 and give near half a pint twice a day2 warming with it a little new milk4 ,another4 ,boil one ounce of isinglass shavings1 forty ,jamaica peppers1 and a bit of brown crust of bread1 in a quart of water to a pint1 and strain it4 ,this makes a pleasant jelly to keep in the house2 of which a large spoonful may be taken in wine and water1 milk1 tea1 soup1 or any way4 ,another most pleasant ,draught4 ,boil a quarter of an ounce of isinglass shavings with a pint of new milk to half1 add a bit of sugar1 and1 for change1 a bitter almond4 ,give this at night1 not too warm4 ,blamange1 ,dutch ,flummery1 and ,jellies1 as directed pages #afd and #afe1 or less rich according to judgment4 ,a very nourishing ,veal broth4 ,put the knuckle of a leg or shoulder of veal1 with very little meat to it1 an old fowl1 and four shankbones of mutton extremely well soaked and brushed1 three blades of mace1 ten peppercorns1 an onion1 and a large bit of bread1 and three quarts of water1 into a stewpot that covers close1 and simmer in the slowest manner after it has boiled up1 and been skimmed2 or1 bake it2 strain and take off the fat4 ,salt as wanted4 ,a clear ,broth that will keep long4 ,put the mouse round of beef1 a knucklebone of veal1 and a few shanks of mutton into a deep pan1 and cover close with a dish or coarse crust2 bake till the beef is done enough for eating1 with only as much water as will cover4 ,when cold1 cover it close in a cool place4 ,when to be used1 give what flavour may be approved4 ,dr4 ,ratcluff's restorative ,porkjelly4 ,take a leg of well fed pork1 just as cut up1 beat it1 and break the bone4 ,set it over a gentle fire1 with three gallons of water1 and simmer to one4 ,let half an ounce of mace1 and the same of nutmegs1 stew in it4 ,strain through a line sieve4 ,when cold1 take off the fat4 ,give a chocolate cup the first and last thing1 and at noon1 putting salt to taste4 ,beef tea4 ,cut a pound of fleshy beef in thin slices1 simmer with a quart of water twenty minutes1 after it has once boiled1 and been skimmed4 ,season1 if approved2 but it has generally only salt4 ,broth of ,beef1 ,mutton1 and ,veal4 ,put two pounds of lean beef1 two pounds of scrag of mutton1 sweet herbs1 and ten peppercorns1 into a nice tin saucepan1 with five quarts of water2 simmer to three quarts2 and clear from the fat when cold4 ,note4 ,that soup and broth made of different meats are more supporting1 as well as better flavoured4 ,,two ,,ways ,,of ,,preparing ,a ,,chicken4 ,chicken panada4 ,boil it till about three parts ready in a quart of water1 take off the skin1 cut the white meat off when cold1 and put into a marble mortar2 pound it to a paste with a little of the water it was boiled in1 season with a little salt1 a grate of nutmeg1 and the least bit of lemonpeel4 ,boil gently for a few minutes to the consistency you like2 it should be such as you can drink1 though tolerably thick4 ,this conveys great nourishment in small compass4 ,chicken broth4 ,put the body and legs of the fowl that the panada was made of1 taking off the skin and rump1 into the water it was boiled in1 with one blade of mace1 one slice of onion1 and ten white peppercorns4 ,simmer till the broth be of a pleasant flavour4 ,if not water enough1 add a little4 ,beat a quarter of an ounce of sweet almonds1 with a teaspoonful of water1 fine1 boil it in the broth1 strain1 and when cold1 remove the fat4 ,shank jelly4 ,soak twelve shanks of mutton four hours1 then brush and scour them very clean4 ,lay them in a saucepan with three blades of mace1 an onion1 twenty ,jamaica1 and thirty or forty black peppers1 a bunch of sweet herbs1 and a crust of bread made very brown by toasting4 ,pour three quarts of water to them1 and set them on a hot hearth close covered2 let them simmer as gently as possible for five hours1 then strain it off1 and put it in a cold place4 ,this may have the addition of a pound of beef1 if approved1 for flavour4 ,eel broth4 ,clean half a pound of small eels1 and set them on with three pints of water1 some parsley1 one slice of onion1 a few peppercorns2 let them simmer till the eels are broken1 and the broth good4 ,add salt4 ,the above should make three half pints of broth4 ,tench broth4 ,make as above4 ,they are both very nutritious1 and light of digestion4 ,a quick made ,broth4 ,take a bone or two of a neck or loin of mutton1 take off the fat and skin1 set it on the fire in a small tin saucepan that has a cover1 with three quarters of a pint of water1 the meat being first beaten1 and cut in thin bits2 put a bit of thyme and parsley1 and1 if approved1 a slice of onion4 ,let it boil very quick1 skim it nicely2 take off the cover1 if likely to be too weak2 else cover it4 ,half an hour is sufficient for the whole process4 ,calf's feet ,broth4 ,boil two feet in three quarts of water to half2 strain and set it by4 ,when to be used1 take off the fat1 put a large teacupful of the jelly into a saucepan1 with half a glass of sweet wine1 a little sugar and nutmeg1 and heat it up till it be ready to boil1 then take a little of it1 and beat by degrees to the yelk of an egg1 and adding a bit of butter1 the size of a nutmeg1 stir it altogether1 but do not let it boil4 ,grate a bit of fresh lemonpeel into it4 ,another4 ,boil two calf's feet1 two ounces of veal1 and two of beef1 the bottom of a penny loaf1 two or three blades of mace1 half a nutmeg sliced1 and a little salt1 in three quarts of water1 to three pints2 strain1 and take off the fat4 ,panada2 made in five minutes4 ,set a little water on the fire with a glass of white wine1 some sugar1 and a scrape of nutmeg and lemonpeel2 meanwhile grate some crumbs of bread4 ,the moment the mixture boils up1 keeping it still on the fire1 put the crumbs in1 and let it boil as fast as it can4 ,when of a proper thickness just to drink1 take it off4 ,another4 ,as above1 but instead of a glass of wine1 put in a spoonful1 a teaspoonful of rum1 and a bit of butter2 sugar as above4 ,this is a most pleasant mess4 ,another4 ,put to the water a bit of lemonpeel1 mix the crumbs in1 and when nearly boiled enough1 put some lemon or orange syrup4 ,observe to boil all the ingredients2 for if any be added after1 the panada will break1 and not jelly4 ,barleywater4 ,boil an ounce of pearlbarley a few minutes to cleanse1 then put on it a quart of water1 simmer an hour2 when half done1 put into it a bit of fresh lemonpeel1 and one bit of sugar4 ,if likely to be too thick1 you may put another quarter of a pint of water4 ,common ,barleywater4 ,wash a handful of common barley1 then simmer it gently in three pints of water with a bit of lemonpeel4 ,this is less apt to nauseate than pearlbarley2 but the former is a very pleasant drink4 ,a very agreeable ,drink4 ,into a tumbler of fresh cold water pour a table spoonful of capillaire2 and the same of good vinegar4 ,lemon water2 a delightful drink4 ,put two slices of lemon thinly pared into a teapot1 and a little bit of the peel1 and a bit of sugar1 or a large spoonful of capillaire2 pour in a pint of boiling water1 and stop close4 ,apple water4 ,cut two large apples in slices1 and pour a quart of boiling water on them2 or on roasted apples4 ,tamarinds1 currants fresh or in jelly1 or scalded currants1 or cranberries1 make excellent drinks2 with a little sugar or not1 as may be agreeable4 ,raspberry ,vinegarwater4 ,see page #bdj4 ,this is one of the most delightful drinks that can be made4 ,toast and ,water4 ,toast slowly a thin piece of bread till extremely brown and hard1 but not the least black1 then plunge it into a jug of cold water1 and cover it over an hour before used4 ,orangeade1 or ,lemonade4 ,squeeze the juice2 pour boiling water on a little of the peel1 and cover close4 ,boil water and sugar to a thin syrup1 and skim it4 ,when all are cold1 mix the juice1 the infusion1 and the syrup1 with as much more water as will make a rich sherbet2 strain through a jellybag4 ,or1 squeeze the juice1 and strain it1 and add water and capillaire4 ,orgeat4 ,beat two ounces of almonds with a teaspoonful of orange flower water1 and a bitter almond or two2 then pour a quart of milk and water to the paste4 ,sweeten with sugar1 or capillaire4 ,another orgeat for company1 page #bci4 ,milkporridge4 ,make a fine gruel of half grits1 long boiled2 strain off2 either add cold milk1 or warm with milk as may be approved4 ,serve with toast4 ,french ,milkporridge4 ,stir some oatmeal and water together1 let it stand to be clear1 and pour off the latter3 pour fresh upon it1 stir it well1 let it stand till next day2 strain through a fine sieve1 and boil the water1 adding milk while doing4 ,the proportion of water must be small4 ,this is much ordered1 with toast1 for the breakfast of weak persons abroad4 ,caudle4 ,make a fine smooth gruel of half grits2 strain it when boiled well1 stir it at times till cold4 ,when to be used1 add sugar1 wine1 and lemonpeel1 with nutmeg4 ,some like a spoonful of brandy besides the wine4 ,another ,caudle4 ,boil up half a pint of fine gruel1 with a bit of butter the size of a large nutmeg1 a large spoonful of brandy1 the same of white wine1 one of capillaire1 a bit of lemonpeel and nutmeg4 ,rice ,caudle4 ,when the water boils1 pour it into some grated rice mixed with a little cold water2 when of a proper consistence add sugar1 lemonpeel and cinnamon1 and a glass of brandy to a quart4 ,boil all smooth4 ,cold ,caudle4 ,boil a quart of spring water2 when cold1 add the yelk of an egg1 the juice of a small lemon1 six spoonfuls of sweet wine1 sugar to your taste2 and syrup of lemons one ounce4 ,a refreshing drink in a ,fever4 ,put a little tea sage1 two sprigs of balm1 and a little woodsorrel into a stone jug1 having first washed and dried them2 peel thin a small lemon1 and clear from the white2 slice it1 and put a bit of the peel in1 then pour in three points of boiling water1 sweeten1 and cover it close4 ,another ,drink4 ,wash extremely well an ounce of pearlbarley2 shift it twice1 then put to it three pints of water1 an ounce of sweet almonds beaten fine1 and a bit of lemonpeel4 ,boil till you have a smooth liquor1 then put in a little syrup of lemons and capillaire4 ,another ,drink4 ,boil three pints of water with an ounce and a half of tamarinds1 three ounces of currants1 and two ounces of stoned raisins1 till near a third be consumed4 ,strain it4 ,a most pleasant ,drink4 ,put a teacupful of cranberries into a cup of water1 and mash them4 ,in the mean time boil two quarters and a pint of water with one large spoonful of oatmeal1 and a very large bit of lemonpeel3 then add the cranberries1 and as much fine ,lisbon sugar as shall leave a smart flavour of the fruit2 and a quarter of a pint of sherry or less1 as may be proper2 boil all for half an hour1 and strain off4 ,whey4 ,that of cheese is a very wholesome drink1 especially when the cows are in fresh herbage4 ,white ,wine whey4 ,put half a pint of new milk on the fire2 the moment it boils up1 pour in as much sound raisin wine as will completely turn it1 and it looks clear2 let it boil up1 then set the saucepan aside till the curd subsides1 and do not stir it4 ,pour the whey off1 and add to it half a pint of boiling water1 and a bit of white sugar4 ,thus you will have a whey perfectly cleared of milky particles1 and as weak as you choose to make it4 ,vinegar and ,lemon wheys4 ,pour into boiling milk as above1 and when clear1 dilute with boiling water1 and put a bit or two of sugar4 ,eggwine4 ,beat an egg1 mix with it a spoonful of cold water2 set on the fire a glass of white wine1 half a glass of water and sugar1 and nutmeg4 ,when it boils1 pour a little of it to the egg by degrees1 till the whole be in1 stirring it well2 then return the whole into the saucepan1 put it on a gentle fire1 stir it one way for not more than a minute2 for if it boil1 or the egg be stale1 it will curdle4 ,serve with toast4 ,eggwine may be made as above1 without warming the egg1 and it is then lighter on the stomach1 though not so pleasant to the taste4 ,an egg broken into a cup of tea1 or beaten and mixed with a bason of milk1 makes a breakfast more supporting than tea4 ,an egg divided1 and the yelk and white beaten separately1 then mixed with a glass of wine1 will afford two very wholesome draughts1 and prove lighter than when taken together4 ,eggs very little boiled or poached1 taken in small quantity1 convey much nourishment4 ,the following is a particularly soft and fine draught1 to be taken the first and last thing1 by those who are weak1 and have a cough4 ,beat a fresh laid egg1 and mix it with a quarter of a pint of new milk warmed1 a large spoonful of capillaire1 the same of rosewater1 and a little nutmeg scraped4 ,do not warm after the egg is put in4 ,chocolate4 ,those who use much of this article1 will find the following mode of preparing both useful and economical4 ,cut a cake of chocolate in very small bits2 put a pint of water into the pot1 and1 when it boils1 put in the above2 mill it off the fire until quite melted1 then on a gentle fire till it boil2 pour it into a bason1 and it will keep in a cool place eight or ten days1 or more4 ,when wanted put a spoonful or two into milk1 boil it with sugar1 and mill it well4 ,this1 if not made thick1 is a very good breakfast or supper4 ,to make ,coffee4 ,put two ounces of fresh ground coffee of the best quality into a coffeepot1 and pour eight coffee cups of boiling water on it2 let it boil six minutes1 pour out a cupful two or three times1 and return it again2 then put two or three isinglass chips into it1 and pour one large spoonful of boiling water on it2 boil it five minutes more1 and set the pot by the fire to keep hot for ten minutes1 and you will have coffee1 of a beautiful clearness4 ,fine cream should always be served with coffee1 and either pounded sugarcandy or fine ,lisbon sugar4 ,if for foreigners1 or those who like it extremely strong1 make only eight dishes from three ounces4 ,if not fresh roasted1 lay it before a fire until perfectly hot and dry2 or you may put the smallest bit of fresh butter into a preserving pan of a small size1 and1 when hot throw the coffee in it1 and toss it about until it be freshened4 ,coffee ,milk4 ,boil a dessert spoonful of ground coffee1 in nearly a pint of milk1 a quarter of an hour2 then put into it a shaving or two of isinglass1 and clear it4 ,let it boil a few minutes1 and set it on the side of the fire to grow fine4 ,this is a very fine breakfast4 ,it should be sweetened with real ,lisbon sugar of a good quality4 ,ground ,rice ,milk4 ,boil one spoonful of ground rice1 rubbed down smooth1 with three half pints of milk1 a bit of cinnamon1 lemonpeel1 and nutmeg4 ,sweeten when nearly done4 ,tapioca jelly4 ,choose the largest sort1 pour cold water on to wash it two or three times1 then soak it in fresh water five or six hours1 and simmer it in the same until it become quite clear2 then put lemonjuice1 wine1 and sugar4 ,the peel should have been boiled in it4 ,it thickens very much4 ,sago4 ,to prevent the earthy taste1 soak it in cold water an hour2 pour that off1 and wash it well2 then add more1 and simmer gently till the berries are clear1 with lemonpeel and spice1 if approved4 ,add wine and sugar1 and boil all up together4 ,sago ,milk4 ,cleanse as above1 and boil it slowly and wholly with new milk4 ,it swells so much that a small quantity will be sufficient for a quart1 and when done it will be diminished to about a pint4 ,it requires no sugar1 or flavouring4 ,arrowroot jelly4 ,of this beware of having the wrong sort2 for it has been counterfeited with bad effect4 ,mix a large spoonful of the powder with1 a teacup of cold water1 by degrees1 and quite smooth4 ,put rather more than a pint of water over the fire1 with some white sugar1 scraped nutmeg1 and a spoonful and a half of brandy1 or two4 ,the moment it boils1 pour the powder and water in1 stirring it well2 and when it boils up it is done4 ,this is a very useful thing in a house2 and in the above mode a sick person may be supplied with a fine supporting meal in a few minutes4 ,this and the following are particularly good in bowel complaints4 ,a ,flour ,caudle4 ,into five large spoonfuls of the purest water1 rub smooth one dessertspoonful of fine flour4 ,set over the fire five spoonfuls of new milk1 and put two bits of sugar into it2 the moment it boils1 pour into it1 the flour and water1 and stir it over a slow fire twenty minutes4 ,a ,rice ,caudle4 ,soak some ,carolina rice in water an hour1 strain it1 and put two spoonfuls of the rice into a pint and a quarter of milk2 simmer till it will pulp through a sieve1 then put the pulp and milk into the saucepan1 with a bruised clove and a bit of white sugar4 ,simmer ten minutes2 if too thick1 add a spoonful or two of milk1 and serve with thin toast4 ,gloucester jelly4 ,take rice1 sago1 pearlbarley1 hartshorn shavings and eringoroot1 each an ounce2 simmer with two pints of water to one1 and strain it4 ,when cold it will be a jelly2 of which give1 dissolved in wine1 milk1 or broth1 in change with other nourishment4 ,mulled wine4 ,boil some spice in a little water till the flavour is gained1 then add an equal quantity of port1 some sugar and nutmeg2 boil together1 and serve with toast4 ,asses' ,milk ,far surpasses any imitation of it that can be made4 ,it should be milked into a glass that is kept warm by being in a bason of hot water4 ,the fixed air that it contains gives some people a pain in the stomach4 ,at first a teaspoonful of rum may be taken with it1 but should only be put in the moment it is to be swallowed4 ,artificial ,asses' ,milk4 ,boil together a quart of water1 a quart of new milk1 an ounce of white sugarcandy1 half an ounce of eringoroot1 and half an ounce of conserve of roses1 till half be wasted4 ,this is astringent2 therefore proportion the doses to the effect4 ,another4 ,mix two spoonfuls of boiling water1 two of milk1 and an egg well beaten2 sweeten with pounded white sugarcandy4 ,this may be taken twice or thrice a day4 ,another4 ,boil two ounces of hartshorn shavings1 two ounces of pearlbarley1 two ounces of candied eringoroot1 and one dozen of snails that have been bruised1 in two quarts of water to one4 ,mix with an equal quantity of new milk1 when taken1 twice a day4 ,buttermilk1 with ,bread or without4 ,it is most wholesome when sour1 as being less likely to be heavy1 but most agreeable when made of sweet cream4 ,dr4 ,boerhaave's sweet ,buttermilk4 ,take the milk from the cow into a small churn1 of about six shillings price2 in about ten minutes begin churning1 and continue till the flakes of butter swim about pretty thick1 and the milk is discharged of all the greasy particles1 and appears thin and blue4 ,strain it through a sieve1 and drink it as frequently as possible4 ,it should form the whole of the patient's drink1 and the food should be biscuit and rusks1 in every way and sort2 ripe and dried fruits of various kinds1 when a decline is apprehended4 ,baked and dried fruits1 raisins in particular1 make excellent suppers for invalids1 with biscuit or common cake4 ,when the ,stomach will not receive ,meat4 ,on an extreme hot plate put two or three sippets of bread1 and pour over them some gravy from beef1 mutton1 or veal1 if there is no butter in the dish4 ,sprinkle a little salt over4 ,this is much lighter than meat1 and conveys a great deal of nourishment in a small form4 ,toast hard and dry a thin bit of bread1 soak it in water1 or port wine and water1 take it out and sift a little sugar1 and1 if you like it1 nutmeg4 ,or pour boiling water over a captain's biscuit1 broken in pieces1 and steam it down in a bason2 when soft1 add a little strong souchong tea1 cream1 and sugar1 or wine1 sugar1 and nutmeg2 or a teacupful of weak rum1 or brandy and water1 with sugar1 just to give taste4 ,saloop4 ,boil a little water1 with wine1 lemonpeel1 and sugar1 together2 then mix with a small quantity of the powder1 previously rubbed smooth1 with a little cold water2 stir it all together1 and boil it a few minutes4 99 99 99 99 99 ,i promised a few hints1 to enable every family to assist the poor of their neighborhood at a very trivial expense2 and these may be varied or amended at the discretion of the mistress4 ,where cows are kept1 a jug of skimmed milk is a valuable present4 ,when the oven is hot1 a large pudding may be baked1 and given to a sick or young family2 and thus made1 the trouble is little3 into a deep coarse pan put half a pound of rice1 four ounces of coarse sugar or treacle1 two quarts of milk1 and two ounces of dripping1 set it cold into the oven4 ,it will take a good while1 but be an excellent solid food4 ,a very good meal may be bestowed in a thing called ,brewis1 which is thus made3 cut a very thick upper crust of bread and put it into the pot where salt beef is boiling and near ready2 it will attract some of the fat1 and1 when swelled out1 will be no unpalatable dish to those who rarely taste meat4 ,a baked ,soup4 ,put a pound of any kind of meat cut in slices2 two onions1 two carrots1 ditto2 two ounces of rice1 a pint of split peas1 or whole ones if previously soaked1 pepper and salt1 into an earthen jug or pan1 and pour one gallon of water4 ,cover it very close1 and bake it with the bread4 ,the cook should be charged to save the boiling of every piece of meat1 ham1 tongue1 c4 however salt3 as it is easy to use only a part of that1 and the rest of fresh water1 and by the addition of more vegetables1 the bones of the meat used in the family1 the pieces of meat that come from table on the plates1 and rice1 ,scotch barley or oatmeal1 there will be some gallons of nutritious soup two or three times a week4 ,the bits of meat should be only warmed in the soup1 and remain whole2 the bones1 c4 boiled till they yield their nourishment4 ,if the things are ready to put in the boiler as soon as the meat be served1 it will save lighting fire and second cooking4 ,turnips1 carrots1 leeks1 potatoes1 or any sort of vegetable that is at hand1 should be used4 ,should the soup be poor of meat1 the long boiling of the bones and different vegetables1 will afford better nourishment than the laborious poor can obtain2 especially as they are rarely tolerable cooks1 and have not fuel to do justice to what they buy4 ,but in every family there is some superfluity2 and if it be prepared with cleanliness and care1 the benefit will be very great to the receiver1 and the satisfaction no less to the giver4 ,i found1 in the time of scarcity1 ten or fifteen gallons of soup1 could be dealt out weekly1 at an expense not worth mentioning1 though the vegetables were bought4 ,if in the villages about ,london1 abounding with opulent families1 the quantity of ten gallons were made in ten gentlemen's houses1 there would be a hundred gallons of wholesome agreeable food given weekly for the supply of forty poor families1 at the rate of two gallons and a half each4 ,what a relief to the labouring husband1 instead of bread and cheese1 to have a warm comfortable meal6 ,to the sick1 aged1 and infant branches1 how important an advantage4 ,it very rarely happens1 that servants object to seconding the kindness of their superiors to the poor2 but should the cook in any family think the adoption of this plan too troublesome1 a gratuity at the end of the winter might repay her1 if the love of her fellow creatures failed of doing it1 a hundred fold4 ,did she readily enter into it1 she would never wash away as useless the pease or grits of which soup or gruel had been made2 broken potatoes1 the green heads of celery1 the necks and feet of fowls1 and particularly the shanks of mutton1 and various other articles1 which in preparing dinner for the family are thrown aside4 ,fish affords great nourishment1 and that not by the part eaten only1 but the bones1 heads1 and fins1 which contain an isinglass4 ,when the fish is served1 let the cook put by some of the water1 and stew in it the above1 as likewise add the gravy that is in the dish1 until she obtains all the goodness4 ,if to be eaten by itself1 when it makes a delightful broth1 she should add a very small bit of onion1 some pepper1 and a little rice flour rubbed down smooth with it4 ,but strained it makes a delicious improvement to the meat soup1 particularly for the sick2 and when such are to be supplied1 the milder parts of the spare bones and meat should be made for them1 with little1 if any of the liquor of the salt meats4 ,the fat should not be taken off the broth or soup1 as the poor like it1 and are nourished by it4 ,the following is an excellent ,soup for the weakly4 ,put two cowheels and a breast of mutton into a large pan1 with four ounces of rice1 one onion1 twenty ,jamaica peppers1 and twenty black1 a turnip1 a carrot1 and four gallons of water4 ,cover with brown paper1 and bake4 ,sago4 ,put a teacupful of sago into a quart of water1 and a bit of lemonpeel2 when thickened1 grate some ginger1 and add half a pint of raisinwine1 brown sugar1 and two spoonfuls of ,geneva4 ,boil all up together4 ,it is a most supporting thing for those whom disease has left very feeble4 ,caudle for the ,sick and ,lying in4 ,set three quarts of water on the fire1 mix smooth as much oatmeal as will thicken the whole with a pint of cold water2 when boiling1 pour the latter in1 and twenty ,jamaica peppers in fine powder2 boil to a good middling thickness1 then add sugar1 half a pint of well fermented table beer1 and a glass of gin4 ,boil all4 ,this mess twice1 and once or twice of broth1 will be of incalculable service4 ,there is not a better occasion for charitable commiseration than when a person is sick4 ,a bit of meat or pudding sent unexpectedly has often been the means of recalling long lost appetite4 ,nor are the indigent alone the grateful receivers2 for in the highest houses a real good sick-cook is rarely met with2 and many who possess all the goods of fortune1 have attributed the first return of health to some kitchen physic4 ,,useful ,,directions ,,to ,,give ,,to ,,servants4 ,to give to boards a beautiful appearance4 ,after washing them very nicely clean with soda and warm water1 and a brush1 wash them with a very large sponge and clean water4 ,both times observe to leave no spot untouched1 and clean straight up and down not crossing from board to board2 then dry with clean cloths1 rubbing hard up and down in the same way4 ,the floors should not be often wetted1 but very thoroughly when done2 and once a week dry rubbed with hot sand1 and a heavy brush1 the right way of the boards4 ,the sides of stairs or passages on which are carpets1 or floorcloth1 should be washed with sponge instead of linen or flannel1 and the edges will not be soiled4 ,different sponges should be kept for the two above uses2 and those and the brushes should be well washed when done with1 and kept in dry places4 ,floorcloths4 ,should be chosen that are painted on a fine cloth1 that is well covered with the colour1 and the flowers on which do not rise much above the ground1 as they wear out first4 ,the durability of the cloth will depend much on these two particulars1 but more especially on the time it has been painted1 and the goodness of the colours4 ,if they have not been allowed sufficient space for becoming thoroughly hardened1 a very little use will injure them2 and as they are very expensive articles1 care in preserving them is necessary4 ,it answers to keep them some time before they are used1 either hung up in a dry barn where they will have air1 or laid down in a spare room4 ,when taken up for the winter1 they should be rolled round a carpet roller1 and observe not to crack the paint by turning the edges in too close4 ,old carpets answer extremely well1 painted and seasoned some months before laid down4 ,if for passages1 the width must be directed when they are sent to the manufactory1 as they cut before painting4 ,to clean ,floorcloths4 ,sweep1 then wipe them with a flannel2 and when all dust and spots are removed1 rub with a waxed flannel1 and then with a dry plain one2 but use little wax1 and rub only enough with the latter to give a little smoothness1 or it may endanger falling4 ,washing now and then with milk after the above sweeping1 and dry rubbing them1 give as beautiful a look1 and they are less slippery4 ,to take the black off the bright bars of polished ,stoves in a few minutes4 ,rub them well with some of the following mixture on a bit of broadcloth2 when the dirt is removed1 wipe them clean1 and polish with glass1 not sandpaper4 ,the mixture4 ,boil slowly one pound of soft soap in two quarts of water to one4 ,of this jelly take three or four spoonfuls1 and mix to a consistence with emery1 ,no #c4 ,to clean the back of the grate2 the inner hearth2 and of ,castiron ,stoves1 the fronts4 ,boil about a quarter of a pound of the best black lead1 with a pint of small beer1 and a bit of soap the size of a walnut4 ,when that is melted1 dip a painter's brush1 and wet the grate1 having first brushed off all the soot and dust2 then take a hard brush1 and rub it till of a beautiful brightness4 ,another way to clean ,castiron1 and black ,hearths4 ,mix black lead and whites of eggs beaten well together2 dip a painter's brush1 and wet all over1 then rub it bright with a hard brush4 ,to preserve ,irons from rust4 ,melt fresh mutton suet1 smear over the iron with it1 while hot2 then dust it well with unslacked lime pounded1 and tied up in a muslin4 ,irons so prepared will keep many months4 ,use no oil for them at any time1 except sallad oil2 there being water in all other4 ,fireirons should be kept wrapt in baize1 in a dry place1 when not used4 ,to clean tin covers1 and patent pewter ,porterpots4 ,get the finest whiting1 which is only sold in large cakes1 the small being mixed with sand1 mix a little of it powdered1 with the least drop of sweet oil1 and rub well1 and wipe clean2 then dust some dry whiting in a muslin bag over1 and rub bright with dry leather4 ,the last is to prevent rust1 which the cook must be careful to guard against by wiping dry1 and putting by the fire when they come from the parlour2 for if but once hung up without1 the steam will rust the inside4 ,to take rust out of ,steel4 ,cover the steel with sweet oil well rubbed on it1 and in forty eight hours use unslacked lime finely powdered1 and rub until all the rust disappears4 ,to clean stone ,stairs and ,halls4 ,boil a pound of pipe makers clay with a quart of water1 a quart of small beer1 and put in a bit of stone blue4 ,wash with this mixture1 and when dry1 rub the stones with flannel and a brush4 ,to clear ,paperhangings4 ,first blow off the dust with the bellows4 ,divide a white loaf of two days old into eight parts4 ,take the crust into your hand1 and beginning at the top of the paper1 wipe it downwards in the lightest manner with the crumb4 ,do not cross or go upwards4 ,the dirt of the paper and the crumbs will fall together4 ,observe1 you must not wipe above half a yard at a stroke1 and after doing all the upper1 part1 go round again1 beginning a little above where you left off4 ,if you do not do it extremely lightly1 you will make the dirt adhere to the paper4 ,it will look like new if properly done4 ,to clean ,paint4 ,never use a cloth1 but take off the dust with a little longhaired brush1 after blowing off the loose parts with the bellows4 ,with care1 paint will look well for a length of time4 ,when soiled1 dip a sponge or a bit of flannel into soda and water1 wash it off quickly1 and dry immediately1 or the strength of the soda will eat off the colour4 ,when wainscot requires scouring1 it should be done from the top downwards1 and the suds be prevented from running on the unclean part as much as possible1 or marks will be made which will appear after the whole be finished4 ,one person should dry with old linen as fast as the other has scoured off the dirt and washed the soda off4 ,to clean ,lookingglasses4 ,remove the fly stains1 and other soil1 by a damp rag2 then polish with woollen cloth and powder-blue4 ,to preserve ,gilding1 and clean it4 ,it is not possible to prevent flies from staining the gilding without covering it2 before which1 blow off the light dust1 and pass a feather or clean brush over it2 then with strips of paper cover the frames of your glasses1 and do not remove it till the flies are gone4 ,linen takes off the gilding1 and deadens its brightness2 it should therefore never be used for wiping it4 ,some means should be used to destroy the flies1 as they injure furniture of every kind1 and the paper likewise4 ,bottles hung about with sugar and vinegar1 or beer1 will attract them2 or fly water put into the bottom of a saucer4 ,to clean ,plate4 ,boil an ounce of prepared hartshorn powder in a quart of water4 ,while on the fire1 put into it as much plate as the vessel will hold2 let it boil a little1 then take it out1 drain it over the saucepan1 and dry it before the fire4 ,put in more1 and serve the same1 till you have done4 ,then put into the water some clean linen rags till all be soaked up4 ,when dry1 they will serve to clean the plate1 and are the very best things to clean the brass locks and fingerplates of doors4 ,when the plate is quite dry1 it must be rubbed bright with leather4 ,this is a very nice mode4 ,note4 ,in many plate powders there is a mixture of quicksilver1 which is very injurious2 and1 among other disadvantages1 it makes silver so brittle1 that from a fall it will break4 ,to give a fine ,colour to ,mahogany4 ,let the tables be washed perfectly clean with vinegar1 having first taken out any ink stains there may be with spirits of salt2 but it must be used with the greatest care1 and only touch the part affected1 and be instantly washed off4 ,use the following liquid3 into a pint of cold drawn linseed oil1 put four penny worth of alconet root1 and two penny worth of rose pink1 in an earthen vessel2 let it remain all night1 then stirring well1 rub some of it all over the tables with a linen rag2 when it has lain some time1 rub it bright with linen cloths4 ,eating tables should be covered with mat1 oilcloth1 or baize1 to prevent staining1 and be instantly rubbed when the dishes are taken off1 while still warm4 ,to dust ,carpets and ,floors4 ,sprinkle tea leaves on them1 then sweep carefully4 ,the former should not be swept frequently with a whisk brush1 as it wears them fast2 but once a week1 and the other times with the leaves and a hair brush4 ,to clean ,carpets4 ,take up the carpet1 let it be well beaten1 then laid down1 and brushed on both sides with a hand brush4 ,turn it the right side upwards1 and scour it with oxgall1 and soap and water1 very clean1 and dry it with linen cloths4 ,to take ,stains out of ,marble4 ,mix unslacked lime1 in finest powder1 with the stronger soap lye1 pretty thick2 and instantly1 with a painter's brush1 lay it on the whole of the marble4 ,in two months time wash it off perfectly clean2 then have ready a fine thick lather of soft soap1 boiled in soft water2 dip a brush in it1 and scour the marble with powder1 not as common cleaning4 ,this will1 by very good rubbing1 give a beautiful polish4 ,clear off the soap1 and finish with a smooth hard brush till the end be effected4 ,to clean ,calico ,furniture1 when taken down for the ,summer4 ,shake off the loose dust1 then lightly brush with a small longhaired furniture brush2 after which wipe it closely with clean flannels1 and rub it with dry bread4 ,if properly done1 the curtains will look nearly as well as at first4 ,fold in large parcels1 and put carefully by4 ,while the furniture remains up1 it should be preserved from the sun and air as much as possible1 which injure delicate colours2 and the dust may be blown off with bellows4 ,to preserve ,furs and ,woollen from ,moth4 ,let the former be occasionally combed while in use1 and the latter be brushed and shaken4 ,when not wanted1 dry them first1 let them be cool1 then mix among them bitter apples from the apothecary's1 in small muslin bags1 sewing them in several folds of linen1 carefully turned in at the edges4 ,,index4 ,a4 ,,alder wine1 #bdc white1 very much like ,frontiniac1 #bdc ,ale1 to brew1 #bcf 1 very fine ,welsh1 #bcf to refine1 #bch ,almond cheesecakes1 #ahf cream1 #afi puddings1 #adb 1 baked1 #aee 1 small1 #aeg ,amber pudding1 a very fine one1 #add ,anchovies1 to keep them when the liquor dries1 #aah sauce1 #ajh essence of #aab to make sprats taste like1 #aag ,apples1 to prepare them for puffs1 #agf dried1 #age dumplings1 or pudding1 #aea fool1 #agb jelly to serve to table1 #agf 1 another1 #agf ,apple jelly1 for preserved apricots1 or any sort of sweetmeats1 #aif pie1 #ahj pudding1 baked1 #add water1 #bed to scald codlins1 #agg to keep codlins for several months1 #ahi stewed goldenpippins1 #age red in jelly1 #age ,apricots1 in brandy1 #aie to dry in half1 #aif green1 to preserve1 #aig to preserve in jelly1 #aif apple jelly for this purpose1 #aif cheese1 #aid pudding1 an excellent one1 #aed ,arrowroot jelly1 #bfj ,asses milk1 #bfb 1 artificial1 #bfb 1 another1 #bfb 1 another1 #bfc ,b4 ,bacon1 excellent1 #fi the manner of curing ,wiltshire1 #fd fraise1 #acg ,bamboo1 7,english7 to pickle1 #abj ,barberries1 for tartlets1 #bja drops1 #bjb ,barleywater1 #bec 1 common1 #bec ,bean ,pudding1 green1 #aed ,bechamel1 #ajd ,beef1 stewed rump of1 #bh 1 stewed brisket1 #bi 1 to salt red1 which is extremely good to eat fresh from the pickle1 or to hang to dry1 #cj 1 pressed1 #ca 1 hunter's1 #ca 1 to dress the inside of a cold sirloin1 #ch 1 fricassee of cold roast1 #ch 1 to dress cold that has not been done enough1 called beef olives1 #ch 1 to dress1 called ,sanders1 #ci 1 to dress1 called ,cecils1 #ci 1 to salt for eating immediately1 #bg alamode1 #bh 1 broth1 #bej 1 collared1 #ca ,beef1 collop1 #cc hashed1 #dj heart1 #db minced1 #ci olives1 #ch palates1 #cd cakes for sidedish of dressed meat1 #cd potted1 #ce 1 another way1 #ce patties1 or ,podovies1 #cd 1 ,benton sauce for hot or cold roast1 #ajg round of1 #dj 1 sauce ,robart for rumps1 #ajf 1 a pickle for that will keep for years1 #fh 1 tea1 #bej ,beefsteaks and oyster sauce1 #cb 1 sauce ,robart for1 #ajf pie1 #cd pudding1 #cc pudding1 baked1 #cd 1 ,staffordshire1 #cb 1 ,italian1 #cc ,beer1 to refine1 #bch 7strong7 to brew1 #bcf 7table7 excellent1 #bcg ,benton sauce1 for hot or cold roast beef1 #ajg tea cakes1 #bbj ,birds1 a very economical way of potting1 #gh ,biscuit cake1 #bbb 1 hard1 #bbj ,biscuit1 plain1 and very crisp1 #bba 1 of fruit1 #bjd ,black caps1 #age puddings1 #fe another way1 #ff ,blancmange1 or ,blamange1 #afd ,boards1 to give them a beautiful appearance1 #bfi ,bockings1 #ahb ,boiling meat1 observations on1 #bj1 #ba ,brandy cream1 #afi pudding1 #aee ,bread cake1 common1 #bag pudding1 boiled1 #adg 1 another and richer1 #adg puddings1 little1 #ade and butter pudding1 #adb sauce1 #aaj brown pudding1 #adg ice1 #baa ,french1 #bbi ,brentford rolls1 #bbg ,,brewery1 ,,home1 #bcf to #bdg ,broth1 ,a quickmade1 #beb 1 a clear one1 that will keep long1 #bdi ,others are under different names2 as ,chicken broth1 c4 ,brown bread pudding1 #adg ice1 #baa ,browning1 to colour and flavour made dishes1 #aag ,bubble and ,squeak1 #db ,bun1 a good plain one1 #bbf 1 richer ones1 #bbf ,burnt cream1 #agj ,butter1 to clarify for potted things1 #gh 1 to melt1 #ajg 1 pudding1 #adh with meat1 #adh 1 orange1 #aca ,buttermilk1 #bcc 1 with bread or without1 #bfc 1 ,dr4 ,boerhaave's sweet1 #bfc 1 pudding1 #aee ,c4 ,cabbage1 7red7 to pickle1 #abd 1 to stew1 #abf ,,cakes1 #bab to #bbi 1 observations on making and baking them1 #bab 1 a very fine one1 #bae 1 an excellent and less expensive one1 #baf 1 a very good common one1 #baf 1 a common one1 #bah 1 little white1 #bai 1 little short1 #bai 1 flat that will keep long in the house good1 #bba ,many other cakes are under their different first names2 as ,plum cake1 ,teacakes1 c4 ,cakes1 colours for staining c41 #bjc 1 icing for1 #bab ,calf's feet broth1 #beb 1 another1 #beb jelly1 #afe 1 another sort1 #aff head1 to boil1 #di 1 hashed1 #di 1 mock turtle1 #di 1 a cheaper way1 #ej 1 forcemeat as for turtle1 at the ,bush1 ,bristol1 #ej 1 another forcemeat1 for balls or patties1 #ea 1 pie1 #eb 1 fricasseed1 #ec liver1 broiled1 #ee 1 roasted1 #ee ,calico furniture1 to clean when taken down for the summer1 #bge ,camp vinegar1 #aab ,capers1 to keep1 #aah ,carmel cover for sweetmeats1 #bjf ,carp1 boiled1 #ab 1 stewed1 #aj 1 an excellent sauce for1 #ajf ,carpets1 to dust1 #bgd 1 to clean1 #bge ,carrots1 to stew1 #abg 1 pudding1 #aec 1 soup1 #ig ,castiron1 to clean stoves of1 #bga 1 another way1 #bga ,catsup1 mushroom1 #aac 1 another way1 #aac 1 walnut of the finest sort1 #aac 1 cockle1 #aad ,caudle1 #bee 1 another1 #bee 1 rice1 #bee 1 cold1 #bef 1 a flour1 #bfa 1 rice1 #bfa 1 to give away to poor families1 #bfh ,cauliflower1 in white sauce1 #abf ,caveach1 #d ,cecils1 #ci ,celery1 to stew1 #ai ,cheese1 to pot1 #bcj 1 to roast1 to come up after dinner1 #bca 1 ,cheese is also under different names2 as ,cream cheese1 ,apricot cheese1 c4 ,cheesecakes1 #ahc 1 a plainer sort1 #ahd 1 another way1 #ahd 1 lemon1 #ahd 1 another1 #ahe orange1 #ahe 1 a very fine crust for them1 when to be particularly nice1 #aci 1 potatoe1 #ahe 1 almond1 #ahf 1 light paste for1 #aci ,cherries1 in brandy1 #aie 1 to dry with sugar1 #aib without sugar1 #aib 1 to dry them the best way1 #aii 1 jam1 #aij 1 pie1 #agi 1 7morella7 to preserve1 #bji ,chickens1 to pull1 #hj broth1 #bej curry1 #ha 1 another1 more quickly made1 #hb 1 fricassee of1 #gi panada1 #bej pie1 #hj ,chocolate1 to prepare1 #beh ,clary wine1 #bdd ,cod1 crimp1 #ac head and shoulders1 #ab pie1 #aa ragout1 #ac sounds boiled1 #ac ,cod1 curry of1 #ac ,codlins1 to keep for several months1 #ahi 1 to scald1 #agg tart1 #agi ,coffee1 to make1 #bei cream1 much admired1 #aga milk1 #bei ,collops1 mutton1 #gb 1 veal1 dressed1 quick1 #dd 1 another way1 #de 1 veal1 #de of cold veal or chicken1 #de ,scotch1 #df ,cornish pies1 #hi ,cough1 draught for1 #beh ,crab1 hot1 #h ,cracknuts1 #bbb ,cracknels1 #bbc ,cranberries1 different ways of dressing1 #agg jelly1 #agh and rice jelly1 #agh ,crawfish1 soup1 #aja ,cream1 to scald1 #bcc 1 imperial1 #afg 1 a1 #afh 1 ,others are under the names of the different principal articles they are made of2 as ,almond cream1 c4 1 a froth to sit on1 which looks and eats well1 #afb 1 ice1 #baj ,cheese1 #bcd 1 another1 #bcd 1 another sort1 #bce 1 rush cheese1 #bce 1 another way1 #bce ,crust1 excellent short1 #aci 1 another1 #ahi 1 a very fine one for orange cheesecakes or sweetmeats1 when to be particularly nice1 #aci 1 rice piecrust1 #aej 1 raised crust for custards1 of fruit1 #adj 1 for meat pies1 or fowls1 c41 #adj 1 for venison pasty1 #ada 1 rice pasty1 #ada 1 ,see also the article ,paste4 ,cucumbers1 to stew1 #abe 1 another way1 #abe and onions sliced1 to pickle1 #abb 1 another way1 #abb 1 young1 #abb ,cullis1 or brown sauce1 #ajd ,curds and cream1 #afj ,curd1 another way1 #afa puddings or puffs1 #aef pudding boiled1 #aef ,currants1 to keep1 #ahh dumplings1 or pudding1 #aea and raspberry tart1 #ahj jelly1 red or black1 #aic 1 white1 shrub1 #bdg water ice1 #baj wine1 #bda ,curry1 rice boiled to eat with1 #acf ,custards1 cheap and excellent ones1 #afh 1 richer1 #afh ,others are under the names of the different principal articles they are made of2 as ,lemon custards1 c4 1 a froth to set on1 which looks and eats well1 #afb pudding1 #aeb ,cutlets1 ,maintenon1 #dd 1 another way1 #dd 1 another way1 #dd ,cider1 to refine1 #bch ,d4 ,,dairy1 #bca to #bce ,damsons1 to keep for winter pies1 #ahi another way1 #ahi ,damsons1 another1 #aij cheese1 #bjc dumplings1 or pudding1 #aea ,davenport fowls1 #hj ,devonshire junket1 #afa ,drink1 a very agreeable one for the sick1 #bec a refreshing one in a fever1 #bef another1 #bef another1 #bef 1 a most pleasant1 #bef 1 draught for a cough1 #beh ,duck1 to boil1 #hc to roast1 #hc sauce for1 #aje pie1 #hc ,dutch pudding1 or ,souster1 #add rice pudding1 #ade ,e4 ,eel1 boiled1 #b broth1 #c1 #bea collared1 #c fried1 #b pie1 #b spitchcock1 #b ,eggs1 buttered1 #aji to poach1 #bca sauce1 #aji wine1 #beg little1 for pies or turtles1 #aaa ,essence1 of anchovies1 #baa ,f4 ,,fish1 #a to #bj observations on dressing1 #ag jelly to cover cold ones1 #ajd sauce without butter1 #ajh sauce -la-craster1 #aaa a very fine one1 #aaa ,floating island1 #afb another way1 #afb ,floorcloths1 directions respecting them1 #bfi to clean them1 #bgj ,floors1 to dust1 #bgd ,flummery1 #agb ,dutch1 #aef rice1 #afj ,forcemeat for patties1 balls1 or stuffing1 #acb ,other forcemeat is under the name of dishes4 ,fowls1 boiled1 #gh boiled with rice1 #gi observations on roasting them1 #bb roasted1 #gh ,davenport1 #hj sauce for cold1 #ajf vingaret for cold1 #ajg sauce for wild1 #aje 1 another1 #aje ,fowls1 a very good sauce to hide the bad colour of1 #aji forcemeat for pies of any kind1 #ha fricassee of chickens1 #gi another white sauce1 more easily made1 #ga collops of cold chicken1 #de to pot chicken with ham1 #dg ,fraise1 #ahb ,french beans1 to preserve to eat in the winter1 #acj bread1 #bbi rolls1 #bbg ,fricandeau1 #ed1 #abg ,fritters1 #ahb ,spanish1 #ahc potatoe1 #ahc ,froth1 to set on cream1 custard1 or trifle1 which looks and eats well1 #afb ,,fruits ,,to ,,keep1 #ahf to #baa ,furs1 to preserve from moth1 #bgf ,g4 ,george pudding1 #aec ,german1 #ade ,giblet pye1 #he soup1 #ic stewed1 #he ,gilding1 to preserve and clean1 #bgc ,ginger drops1 a good stomachic1 #bjb wine1 excellent1 #bdb another1 #bdb ,gingerbread1 #bbe another sort1 #bbe to make good without butter1 #bbf ,gloucester jelly1 #bfa ,goldenpippins1 stewed1 #age ,goose1 to roast1 #hd green pie1 #he ,gooseberries1 to preserve1 #ahf another way1 #ahg another1 #ahh fool1 #agb hops1 #bje jam1 for tarts1 #bjj another1 #bja white1 #bja pudding1 baked1 #aed vinegar1 #aaf ,grapes1 to preserve in brandy1 #bje ,grates1 to clean the backs of1 #bga ,gravy1 clear1 #ajb to draw that will keep a week1 #ajb a rich one1 #ajc veal1 #ajd soup1 #ie ,green1 to stain jellies1 ices1 or cakes1 #bjc ,grouse1 #hb to pot them1 #hb ,h4 ,haddock1 #ad stuffing for1 #af ,hams1 to cure1 #fa another way1 #fa another way1 #fb another way1 that gives a higher flavour1 #fb a method of giving a still higher flavour1 #fb a pickle for them that will keep for years1 #fh to dress1 #fc ,hares1 #bb to prepare and dress1 #ij to jug an old one1 #ia broiled and hashed1 #ib pie1 #ia potted1 #ia soup1 #ia1 #ii ,harrico1 #gj ,harslet1 #fg ,hartshorn jelly1 #afg ,heart1 beef1 #db ,hearths1 7the inner7 to clean1 #bga another way1 #bga ,herrings1 baked1 #h broiled1 #i fried1 #i to smoke1 #h 7red7 to dress1 #h ,hessian soup and ragout1 #ce the ragout1 #cf ,hog's cheeks1 to dry1 #fc head1 to make excellent meat of1 #ef lard1 #fg puddings1 white1 #ff ,hotch potch1 an excellent one1 #gd another1 #ge ,hunter's beef1 #ha pudding1 #aeb ,i4 ,icing1 for tarts1 #baa for cakes1 #bab ,ice waters1 #baj currant or raspberry1 #baj brown bread1 #baa to make the1 #baa creams1 #baj colours for staining them1 #bjc ,imperial1 #bdb cream1 #afg ,india pickle1 #aah ,irons1 to preserve them from rust1 #bga ,j4 ,jelly to cover cold fish1 #ajc ,other ,jellies are under the names of the different principal articles they are made of2 as ,calf's feet jelly1 c4 colours for staining1 c41 #bjc ,junket1 ,devonshire1 #afa ,k4 ,kidney1 veal1 #df pudding1 #aea ,kitchen pepper1 #aaf ,l4 ,lamb1 fore quarter1 #gf fry1 #gf head and hinge1 #gf leg and loin1 #ge steaks1 #gb steaks and cucumbers1 #gd ,lamprey1 to stew1 as at ,worcester1 #a ,lard1 #fg ,leek soup1 ,scotch1 #ii ,lemons1 to keep for puddings1 c41 #ahf to preserve in jelly1 #bjg cheesecakes1 #ahd another1 #ahe cream1 yellow without cream1 #afc white ditto1 #afd custards1 #aei drops1 #bjc honeycomb1 #aga juice1 to keep1 #bji pickle1 #aab ,lemon1 pudding1 an excellent one1 #adc sauce1 #ajh syrup1 #bdg water1 #bed ,lemonade1 #bed to be made a day before wanted1 #bci another way1 #bdj ,lent potatoes1 #afj ,light1 or ,german puddings1 #ade ,liver sauce1 #aji ,lobsters1 buttered1 #g curry of them1 #g patties1 #acd pie1 #g to pot them1 #f another way1 as at ,wood's hotel1 #f sallad1 #abh sauce1 #ajg another way1 #ajg stewed1 as a very high relish1 #g ,lookingglasses1 to clean1 #bgc ,m4 ,macaroons1 #bbd ,mackerel1 boiled1 #c broiled1 #c collared1 #c potted1 #c pickled1 #c pickled1 called caveach1 #d ,magnum bonum plums1 #bjd ,mahogany1 to give a fine colour to1 #bgd ,maids1 #ag ,marble1 to take stains out of1 #bge ,marmalade1 apple1 #agg orange1 #aih quince1 #aii transparent1 #bjg ,marrow bones1 #ch ,mawskins1 to cure1 for rennet1 #bcc ,,meats1 #bj to #gf observations on dressing1 #bj 7roast7 rice boiled to eat with1 #acf ,melon mangoes1 #aba ,milkporridge1 for the sick1 #bee ,french1 #bee ,milkpunch1 #bdf ,millet pudding1 #aec ,mincepie1 #acd without meat1 #ace lemon1 #ace egg1 #ace patties resembling1 #acd ,mock turtle1 #di a cheaper way1 #ej forcemeat as for turtle1 at the ,bush1 ,bristol1 #ej another forcemeat for balls or patties1 #ea another1 #ea another1 #eb ,moor game1 to pot1 #hb ,moor hen to roast1 #hc ,morella cherries1 to preserve1 #bji ,muffins1 #bbg ,mulled wine1 #bfb ,mushrooms1 to dry1 #aae an excellent way to pickle1 to preserve the flavour1 #abd to stew1 #abg powder1 #aad ,mustard1 to make1 #aah another way for immediate use1 #aah ,mutton1 to choose1 #bb ,mutton1 breast1 #gc broth1 #bej ,scotch1 #ajj collops1 #gj cutlets in the ,portuguese way1 #ge ham1 #ge harrico1 #gj haunch1 #fi 1 an excellent hotch potch1 #gd another1 #ge legs1 #fi 1 rolled loin1 #gd necks1 #fi pie1 #ga and potatoe pie1 #ga pudding1 #ga sausages1 #ga shoulder1 boiled with oysters1 #gc steaks1 #gb ,mutton1 steaks of1 or lamb and cucumbers1 #gd ,n4 ,nasturtions1 to pickle for capers1 #abc ,new college puddings1 #adf ,norfolk punch1 #bdg ,o4 ,oatmeal pudding1 #add ,omlet1 #acf ,onions1 pickled1 #aba 1 to roast1 #abe sauce1 #aji 1 sliced with cucumbers1 #abb 1 another way1 #abb soup1 #ig 1 to stew1 #abe ,orangeade1 #bed ,orange butter1 #aca cakes1 #bjh cheesecakes1 #ahe chips1 #bjh fool1 #aga jelly1 #afg juice1 buttered1 #agc pudding1 #adc another1 #adc another1 #adc syrup1 #bdg tart1 #agi ,oranges1 to butter1 #agc to keep1 for puddings1 c41 #ahf 1 to prepare to put into puddings1 #aie preserved1 to fill2 a corner dish1 #agh ,oranges1 to preserve in jelly1 #bjg ,orgeat1 #bed to make1 #bci 1 another way1 #bci ,oxcheek stewed1 plain1 #cf to dress it another way1 #cg rump soup1 #ajj ,oxford dumplings1 #adg ,oysters1 fried1 to garnish boiled fish1 #ae 1 to pickle1 #ae another way1 #ae 1 scalloped1 #ad 1 to stew1 #ad patties1 or small pie1 #ad 1 patties1 #acc 1 sauce1 #aaj 1 sauce to beef steaks1 #cb ,p4 ,paint1 to clean1 #bgb ,panada1 made in five minutes1 #beb another1 #bec another1 #bec chicken1 #bej ,pancakes1 common1 #aha fine ones1 fried without butter or lard1 #ahb ,irish1 #aha of rice1 #aha ,paperhangings1 to clean1 #bgb ,parsley pie1 #hh ,parsnips1 to mash1 #abi ,partridges1 to roast1 #gg 1 potted1 #gg 1 a very economical way1 #gh 1 sauce for them cold1 #ajf ,pastes1 light1 for tarts and cheesecakes1 #aci 1 potatoe1 #ada ,see also the article ,crust4 ,,pastry1 #acb to #adb ,pasty1 venison1 #be1 #bf 1 an imitation of1 #bg 1 of beef or mutton to eat as well as venison1 #bd ,patties1 sweet1 #acd 1 resembling mincepies1 #acd 1 fried1 #acc 1 ,others are under the names of the articles they are made of4 1 forcemeat for1 #acb ,peaches in brandy1 #aie ,pears1 stewed1 #agd 1 baked1 #agd 1 dried1 #age ,peas 7old7 soup1 #id 1 to stew1 #abg 7green71 to keep1 #abi another way1 as practised in the emperor of ,russia's kitchen1 #acj ,peas1 to stew1 #abd 1 soup1 #id ,pepper1 kitchen1 #aaf ,peppermint drops1 #bjc ,perch and tench1 #c ,pettitoes1 #eh ,pewter 7patent7 porterpots1 to clean1 #bga ,pheasants1 to roast1 #gg ,,pickles1 #aah to #abd 1 that will keep for years1 for hams1 tongues1 or beef1 #fh 1 are under the names of the articles pickled4 ,,pies1 #hh to #ij 1 are under the names of the principal articles they are made of2 as ,apple pie1 c4 ,pig's cheek for boiling1 #eh collared head1 #ei feet and ears1 different ways of dressing1 #fj fricassee1 #fj harslet1 #fg jelly of feet and ears1 #fj ,pigeons broiled1 #hh in jelly1 #hf to pickle1 #hf pie1 #hg potted1 #hg roast1 #hh stewed1 #he 1 another way1 #hf ,pike1 baked1 #d 1 stuffing for1 #af ,pippin pudding1 #aeg tarts1 #agg 1 stewed golden1 #age ,plaice1 an excellent way of dressing a large one1 #aa ,plate1 to clean1 #bgc ,plumcake1 #bac another1 #bad very good common ones1 #bbj little ones1 to keep long1 #bba ,plum pudding1 common1 #aeb ,podovies1 or beef patties1 #cd ,,poor ,,persons1 ,,hints ,,respecting ,,their ,,relief1 #bfd to #bfh ,pork1 to roast a leg1 #ei to boil a leg1 #fj to pickle1 #fd to salt for eating immediately1 #bg jelly1 ,dr4 ,ratcluff's restorative1 #bdi steaks1 #fa loins and necks1 roast1 #fg rolled neck1 #fh ,porker's head1 roasted1 #eh ,portable soup1 a very useful thing1 #aja ,potatoes1 to boil1 #abh to broil1 #abi to roast1 #abi to fry1 #abi to mash1 #abi cheesecakes1 #ahe ,lent1 #afj pastry1 #adb pasty1 #hh pudding with meat1 #aej pudding1 an excellent plain one1 #aec rolls1 #bbh ,potting birds1 a very economical way of1 #gh to clarify butter for potted things1 #gh ,,poultry1 #gf to #hh ,pound cake1 good1 #bag ,prawns1 curry of1 #g soup1 #aja ,prune tart1 #agh ,,puddings1 #adb to #aei observations on making them1 #aei a quick made one1 #aeh in haste1 #adf a cheap and not troublesome one1 to give away to poor sick or young families1 #bfd 1 ,others are under the names of the principal articles they are made of1 or their first names2 as ,bread pudding1 ,light pudding1 c4 ,puff paste1 rich1 #ach less rich1 #ach ,german1 another way1 #ach 1 to prepare apples for1 #agf 1 of any sorts of fruit1 #ahj 1 excellent light ones1 #aeg 1 curd1 #aef ,punch1 milk1 #bdf ,norfolk1 #bdg ,q4 ,queen cakes1 #bah 1 another way1 #bah ,quickmade pudding1 #aeh ,r4 ,rabbits1 #bb 1 various ways1 #ib 1 to make them taste much like a hare1 #ib potted1 #ic 7roast7 a very good sauce for them1 #aji ,raised crust for custards or fruit1 #adj 1 for meatpies or fowls1 c41 #adj pies1 to prepare meat or fowls for them1 #ij ,raisinwine1 with cider1 #bde 1 without cider1 #bde ,ramakins1 #acg ,raspberry brandy1 #bdf cakes1 #aid cream1 #agb jam1 #aic 1 another way1 #aid jelly1 for ices or creams1 #aid vinegar1 #bdj vinegarwater1 #bed water ice1 #baj wine1 #bda 1 another way1 #bda and currant tart1 #ahj ,ratafia1 #bdf ,red1 a beautiful one1 to stain jellies1 ices1 or cakes1 #bjc herrings1 to dress1 #h ,rennet1 to cure mawskins1 for1 #bcc ,restorative1 a great one1 #bdh another1 #bdh another1 #bdh another most pleasant draught1 #bdh ,rhubarb tart1 #ahj ,rice1 savory1 #acf boiled to eat with curry or roast meat1 #acj buttered1 #acf cake1 #bbc 1 another1 #bbc caudle1 #bfa ,rice caudle1 for the sick1 #bbe flummery1 #afj milk1 #aga 1 ground rice milk1 #bfj piecrust1 #aej pasty crust1 #ada pudding1 baked1 #adi 1 another1 for the family1 #adi ,dutch1 #ade with fruit1 #adi 1 plain1 #adi 1 rich1 #aeb small1 #adh ground1 #aei ,roasting meat1 observations on1 #ba fowls1 #bb hares and rabbits1 #bb ,rolls1 excellent ones1 #bbh 1 ,brentford1 #bbg 1 ,french1 #bbg 1 potatoe1 #bbh ,rusks1 #bbb ,russian seed pudding1 #aei ,s4 ,sack cream1 #afb ,saffron cakes1 #bbh ,sago1 to prepare1 #bfj to prepare to give away to poor families1 #bfg milk1 #aga1 #bfj pudding1 #adb ,sallad1 ,french1 #abh 1 lobster1 #abh ,salmon1 to boil1 #d 1 no vinegar to be boiled with it1 #ah to pickle1 #e to broil1 #e to pot1 #e to dry1 #e ,saloop1 #bfd ,sanders1 #ci ,,sauces1 #ajd to #aaa robart1 for rumps or steaks1 #ajf a very good sauce especially to hide the bad colour of fowls1 #aji ,other sauces are under the names of different dishes1 or of the principal articles the sauces are made of4 ,sausages1 mutton1 #ga 1 pork1 #fd 1 ,spadbury's ,oxford1 #fe 1 veal1 #ef 1 an excellent sausage to eat cold1 #fe ,scotch collops1 #df ,seed cake1 a cheap one1 #baf 1 another1 #bag ,,servants1 ,,useful ,,directions ,,to ,,give ,,to ,,them1 #bfi to #bgf ,shalot vinegar1 #aab ,shank jelly1 #bea ,shelford pudding1 #aee ,shrewsbury cakes1 #bai ,shrimp pie excellent1 #hh sauce1 #ajh ,shrub1 white currant1 #bdg ,,sick ,,persons1 ,,cookery ,,for1 #bdg to #bfd ,skate1 #af crimp1 #ag ,smelts1 to fry1 #ab ,snow balls1 #aea cream1 #afi ,soals1 boiled1 #i fried1 #i stewed1 #aj in the ,portuguese way1 #aj stuffing for soals baked1 #aj pie1 another sort of stuffing1 #aa ,sorrel1 to stew1 for fricandeau and roast meat1 #abg sauce1 #ed ,,soups1 #ic to #ajb -la-sap1 #ajj 1 a rich white one1 #if 1 a plainer white one1 #ig 1 an excellent soup1 #ig 1 a baked one1 to give away to poor families1 #bfe 1 for the weakly1 for the same purpose1 #bfg 1 ,other soups are under the names of the principal articles they are made of4 ,souster1 #add ,spadbury's ,oxford sausages1 #fe ,spinach1 to stew1 #abf ,french way1 #abf soup1 #ih ,sprats1 #af 1 baked1 #h 1 to make them taste like anchovies1 #aag ,spongecake1 #bbd another1 without butter1 #bbd ,steak pudding1 #aea ,steel1 to take rust out of1 #bgb ,,stews1 #abd to #abg ,stone stairs and halls1 to clean1 #bgb ,stoves1 to take the black off the bright bars in a few minutes1 #bgj to clean the back of the grate1 the inner hearth1 and the front of cast iron stoves1 #bga another way1 #bga ,strawberries1 to preserve them whole1 #aig another way1 #aih ,stuffing for pike1 haddock1 c41 #af for soals baked another sort1 #aa ,stuffing1 forcemeat for1 #acb ,sturgeon1 to dress fresh1 #af an excellent imitation of sturgeon1 #ai ,sucking pig1 to scald1 #eg 1 to roast1 #eg ,suet1 to preserve it a twelve month1 #dj pudding1 #aea dumplings1 #aea ,suffolk dumplings1 #aeh ,sugar1 to clarify1 #aia ,supper1 small dishes for1 #aca1 #acb 1 a pretty sweet supper dish1 #afi ,,sweet ,,dishes1 #aei to #ahf ,sweetbreads1 #ee 1 ragout1 #ef ,sweetmeats1 observations on1 #aij 1 a very fine crust for them1 when to be particularly nice1 #aci 1 a carmel cover for sweetmeats1 #bjf 1 excellent sweetmeats for tarts1 when fruit is plentiful1 #aic ,syllabub1 ,london1 #afa 1 ,staffordshire1 #afa 1 a very fine ,somersetshire one1 #afb 1 everlasting or solid1 #afc ,t4 ,table ,beer1 excellent1 to brew1 #bcg ,tansey1 #aha ,tapioca jelly1 #bfj ,tarts1 icing for them1 #baa ,tarts are under the names of the principal articles they are made of2 as ,codlin tarts1 c4 ,teacakes1 #bai 1 ,benton1 #bbj 1 another sort1 as biscuit1 #bbj 1 another sort1 #bbj ,teal1 to roast1 #hc ,tench1 #c broth1 #bea ,thornback1 #af ,tin covers1 to clean1 #bga ,toast and water1 for the sick1 #bed ,tongues1 to pickle for boiling1 #da another way1 #da 1 a pickle for them1 that will keep for years1 #fh 1 an excellent mode of doing them to eat cold1 #db 1 stewed1 #db 1 and udder1 to roast1 #dj ,trifle1 an excellent one1 #agj 1 a froth to set on1 which looks and eats well1 #afb ,tripe1 #db ,tunbridge cakes1 #bbe ,turbot1 to boil1 #a pie1 #aa ,turkey1 to boil1 #gj an excellent sauce for it boiled1 #ajf to roast1 #gf pulled1 #gg patties1 #gg ,turnip pie1 #hh soup1 #ic ,turtles1 little eggs for them1 #aaa ,u4 ,udder and tongue1 to roast1 #dj ,v4 ,veal1 breast of1 #dg rolled breast1 #dh broth1 #bei very nourishing1 #bdi collops1 #de collops of cold1 #de fricandeau1 #ed gravy1 #ajd knuckle1 #dc leg1 #dc neck1 #dg olives1 #ee patties1 #ed 1 potted1 at bottom1 #df 1 to pot1 with ham1 #dg sausages1 #ef shoulder1 #dh ,vegetables1 #abh to #aca 1 to boil them green1 #aca soup1 #ih 1 another1 #ih ,venison1 to keep1 #bc 1 to dress1 #bc hashed1 #bg haunch1 neck1 c41 #be 1 stewed shoulder1 #be 1 to prepare for pasty1 #be pasty1 #bf 1 crust for1 #ada 1 an imitation of venison pasty1 #bg to make a pasty of beef or mutton1 to eat as well as venison1 #bd ,verder1 or milk punch1 #bdf ,vinegar1 camp1 #aab gooseberry1 #aaf raspberry1 #bdj shalot1 #aab sugar1 #aae wine1 #aaf ,vingaret1 for cold fowl or meat1 #ajg ,w4 ,wafers1 #bbd ,walnuts1 to pickle1 #abc ,water cakes1 #bbc ,whey1 #beg ,whey1 white wine for the sick1 #beg vinegar and lemon1 #beg ,white1 to stain jellies1 ices1 or cakes1 #bjc 1 hogs puddings1 #ff sauce1 #ajd ,widgeon1 to roast1 #hc ,wine1 to refine1 #bch roll1 #agj 1 mulled1 #bfb a rich and pleasant1 #bdd ,several sorts of made wine are under the different names2 as ,currant wine1 c4 ,y4 ,yeast1 to make1 #bbi another way1 #bbi 1 to preserve1 #bcj or ,suffolk dumplings1 #aeh ,yellow1 to stain jellies1 ices or cakes1 #bjc ,yorkshire cake1 #bbh pudding1 #aeh ,,the ,,end4 ---------------------------------------- -------------------------------- ,just published1 and for sale by ,w4 ,,andrews1 ,no4 #a1 ,cornhill1 ,boston1 ,,johnson',s ,,dictionary ,,of ,,the ,,english ,,language1 ,,in ,,miniature4 ,to which are added1 an alphabetical account of the ,,heathen ,,deities1 ,,and ,a ,,copious ,,chronological ,,table ,,of ,remarkable ,events1 ,discoveries1 and ,inventions4 ,by the ,rev4 ,,joseph ,,hamilton1 ,m4 ,a4 ,,second ,,american ,,edition4 ,,advertisement ,,to ,,the ,,english ,,edition4 ,the rapid sale of the thirteen former ,editions of this ,dictionary1 has induced the ,editor to comply with the desires of the public1 in preparing another impression for the press4 ,to copy the best examples is not only the necessary resource of the writers of the present age1 but it exhibits1 at the same time1 a proof of their modesty and discernment4 ,this remark extends to authors in almost every department of science and morals3 but it is peculiarly applicable to the ,editor of a ,dictionary4 ,if a word has been once explained with accuracy1 and its various meanings discriminated with critical acumen1 nothing remains for a succeeding writer1 but to collect and arrange the labours of his predecessors1 in a manner which coincides with his own particular plan4 ,such is the use which has been made in the present work of the laborious and celebrated compilation of ,dr4 ,,johnson1 which is the most perfect model in its kind4 ,and if this task has been performed with only common industry and care1 it will follow that this small volume contains in substance the quintessence of lexicography1 and is adapted for every purpose as a book of reference4 ,it has also this superior advantage1 that the more obsolete excrescences of ,,johnson1 and other eminent lexicographers1 are here exchanged for many additional scientific and literary terms not current in their time4 ,in fact1 no pains have been spared to render this work as complete as its limits would admit4 ,an epitome of the ,heathen ,mythology follows the ,dictionary1 more copious and correct than has hitherto appeared in any similar production2 and the ,chronology annexed exhibits the general outlines of ancient and modern history4 ,j4 ,h4 ,,hemel ,,hemsted1 ,june #a1 #agii4 ---------------------------------------- -------------------------------- ,,transcriber',s ,,notes #a4 ,p4 #gb1 changed 8vege-0 to 8vegetables40 #b4 ,p4 #ajc1 changed 8suf-0 to 8suffer04 #c4 ,silently corrected obvious typographical errors and variations in spelling4 #d4 ,retained archaic1 non-standard1 and uncertain spellings as printed4 #e4 ,enclosed italics font in underscores4