iDrary
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
BEQUEST
OF
ANITA D. S. BLAKE
'
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MARKETING
BEEF.
Hind Quarter.
1. Sirloin.
2. Rump.
3. Edgebone.
4. Buttock.
5. Mouse Buttock.
6. Veiny Piece.
7. Thick Flank.
8. Thin Flank.
9. Leg.
10. Fore Rib ; Five Ribs.
Fore Quarter.
11. Middle Rib; Four Ribs.
12; Chuck ; Three Ribs.
13. Shoulder or Leg of Mut-
ton Piece.
14. Brisket.
15. Clod.
16. Neck or Sticking Piece,
17. Shin.
18. Cheek.
VENISON.
1. Haunch.
2. Neck.
3. Shoulder.
4. Breast.
THE
AMERICAN HOUSEWIFE:
CONTAINING THS MOST
VALUABLE AND ORIGINAL RECEIPTS
IN ALL THE VARIOUS BRANCHES
or
CO O HE R Y
AMD
WRITTEN IN A MINUTE AND SIETHODICAL MANNER.
TOGETHER WITH
A COLLECTION OF MISCELLANEOUS RECEIPTS,
AND DIRECTIONS RELATIVE TO HOUSEWIFERY.
BY AX EXPERIENCED LADY.
ALSO THE
WHOLE ART OF CARVING,
ILLUSTRATED BY
SIXTEEN ENGRAVINGS.
THIRD EDITION.
NEW YORK:
PUBLISHED BY DAYTON, AND SAXTON
(SUCCESSORS TO GOULD, NEWMAN, AND SAXTON,)
CORNER OF FTJLTON AND NASSAU STS.
1841.
Entered according to Act of Congress, in the year 1841, by
DAYTON & SAXTON,
in the Clerk's Office of the District Court of the United States for the Southern
District of New-York.
AGRICULTURE
GIFT
PLATE.
1. Leg.
2. Loin, Best End.
3. Loin, Chump End.
4. Neck, Best End.
5. Neck, Scrag End.
MUTTON.
6. Shoulder.
7. Breast.
A Chime is two Loins.
A Saddle is two Necks.
1. Loin, Best End.
2. Loin, Chump End,
3. Fillet.
4. Hind Knuckle,
5. Fore Knuckle.
VEAL.
6. Neck, Best
7. Neck, Scrag End.
8. Blade Bone.
9. Breast, Best End.
10. Breast, Brisket End.
1, The Spare Rib.
2. Hand.
3- Spring.
PORK.
4. Fore Loin,
5. Hind Loin.
6. Leg.
ASIC
PREFACE.
THE writer does not deem any apology necessary for adding another to the long
list of gastronomic works, provided she has accomplished the desirable object of
producing a Cook Book which shall commend itself to all persons of true taste
that is to say, those whose taste has not been vitiated by a mode of cooking contra-
ry to her own. Ait' ugh not a Ude or a Kitchener, she does profess to have suffi-
cient knowledge of the culinary art, as practised by good American cooks, to
instruct those not versed in this truly interesting science.
The inefficiency of most works of this kind are well known to all experienced
housekeepers, they being generally a mere compilation of receipts, by those who
hare no practical knowledge of the subject, and are consequently unable to judge
of their correctness, or to give the necessary directions for putting the ingredients
together in the right manner. A conviction that a good practical Cook Book was
much needed, induced the writer to exert herself to supply the deficiency. She
does not pretend to infallibility, but having taken a great deal of pains to have each
receipt as correct and nice as possible, she trusts that they will generally give sat-
isfaction.
The mode of cooking is such as is generally practised by good American house-
keepers, and the receipts embrace all the various branches of the culinary science,
from preparing the most simple vegetables or broths, to making the most delicate
cake, creams, sweetmeats, &c. The writer has endeavored to combine both econ-
omy and that which will be agreeable to the palate, but she has never suffered the
former to supersede the latter. This book is intended for all classes of society, em-
bracing receipts both for rich and plain cooking, and written in such a plain man-
ner, that the most unskilled need not err. Placed in the hands of any servant of
common capacity, who can read, it will set aside the necessity of those frequent
applications for directions, with which the patience of housekeepers is often tried.
The experienced cook may smile at the minuteness of the directions ; but, if she
has witnessed as much good food spoiled by improper cooking as the writer of these
receipts, she will not think she has been too explicit.
In regard to the seasoning of food, it has been found impossible to give any
exact rules, as so much depends upon the quality of the seasoning and food. The
cook should be careful not to have the natural flavor of the food overpowered by
the seasoning ; and where a variety of spices are used, no one of them should pre-
dominate.
Independent of the receipts for cookery, we have annexed a collection of mis-
cellaneous receipts relative to housekeeping, which, together with the copious
illustrations and directions for carving, we trust will render it of superior useful-
ness.
In conclusion, the writer would give her sincere thanks to those of her friends
who have kindly furnished her with their choice and valuable receipts : and to
those into whose hands the book may fall she would ask a fair trial of them before
passing judgment.
253
CONTENTS.
No,
PAGE
1 Observations respecting Meat, 9
2 Roast Beef, . . .10
3 Beefsteak, . . .10
4 Alamode Beef, . . .11
5 Beef Liver, . . .11
6 To Corn Beef, . . .11
7 Mutton, . . . .12
8 Veal, . . . .13
9 Veal Cutlets, . . .13
10 Calf's Head, . . .14
11 Force Meat Balls, . . 14
12 Calf's Feet, . . .14
13 Calf's Liver and Heart, . 15
14 Collops, . . . .15
15 Flaw, . . . .15
16 Fillet of Veal, . . .15
17 Lamb, . . . .16
18 Shoulder of Lamb, Grilled, . 16
19 Lamb's Fry, . . .17
20 Turkey, . . .17
21 Goose, . . . .18
22 Chickens, . . .18
23 Fricassee, . . .18
24 Pigeons, . . .19
25 Ducks, . . . .19
26 Baked or Roast Pig, . . 19
27 Sweet Bread, Liver, and Heart, 20
28 Pressed Head, . . .20
29 Souse, . . . .20
30 Tripe, . . . .21
31 Sausages, . . .21
32 To Cure and Cook Hams, . 21
33 To Salt and Smoke Tongues, . 22
34 Curries, . . . .22
MEAT PIES.
35 Chicken Pie, . . 22
36 Beef and Mutton Pie, . . 23
37 Chicken and Veal Pot Pie, . 23
38 To Frizzle Beef, . . 24
39 Warmed-over Meats, . . 24
40 A. Ragout of Cold Veal, . 25
GRAVIES AND SAUCES.
41 Drawn Butter, . . 25
42 Burnt Butter, . .25
43 Roast Meat Gravy, . . 25
44 Sauce for Fish, Salad, and Cold
Meat, . . .26
No.
PAGE
GRAVIES AND SAUCES.
45 Wine Sauce for Mutton and Ven-
ison, . . . .26
46 Rice Sauce, . . .26
47 Oyster Sauce, . . .26
48 Celery Sauce, . . .27
49 Brown Sauce for Poultry, . 27
50 Savory Jelly Sauce for Cold Meat, 27
51 Liver Sauce for Fish, . . 27
52 Lobster Sauce, . . .27
53 Chicken Salad, . . .28
54 Turtle, or Calf's Head Sauce, . 28
55 Apple and Cranberry Sauce, . 28
56 Pudding Sauce, . . 28
57 Tomato Soy, . . 29
58 Tomato Catsup, . . 29
59 Mushroom Catsup, . . 29
60 Walnut Catsup, . . 30
61 Curry Powder, . . 30
62 Essence of Celery, . . 30
SOUP3.
63 Soup Herb Spirit, . . 30
64 Plain Veal Soup, . . 30
65 Mock Turtle, or Calf's Head
Soup, . . .31
66 Beef and Black Soup, . . 31
67 Chicken and Turkey Soup, . 31
68 Oyster Soup, . . .32
69 Pea Soup, . . .32
70 Portable Soup, . . 32
VARIOUS METHODS OF COOKING EGGS.
71 To Boil Eggs, 33
72 Omelet, ..*. . . 33
73 Poached Eggs, .. , . 33
74 Directions for Broiling, Boiling,
and Frying Fish, . 34
75 Chowders, . . 35
76 Baked Fish, . . 35
77 Codfish, . . 35
78 Cod Sounds and Tongues, 36
79 Halibut, . . 36
80 Bass, . - ". . " 36
81 Black Fish, . . 36
82 To Cook Shad, or Salt them for
winter use, . . .36
83 Sturgeons, . , 37
No
FISH.
84 Fish Cakes,
85 Fish Balls,
86 Lobsters and Crabs, .
87 Scollops,
88 Eels, .
89 Trout, .
90 Clams,
91 To Stew Oysters,
92 To Fry Oysters,
93 Oyster Pancakes,
94 Oyster Pies,
95 Scolloped Oysters,
VEGETABLES.
96 Potatoes,
97 Potato Snow Balls,
93 Turnips,
99 Beets,
100 Parsnips and Carrots,
101 Onions,
102 Artichokes,
103 Squashes,
104 Cabbage and Cauliflowers,
105 Asparagus,
106 Peas,
107 Sweet Corn,
103 To Bake and Boil Beans,
109 Greens,
110 Salads,
111 To Prepare Cucumbers for
Eating,
112 To Stew Mushrooms,
113 To Cook Ess Plant,
114 Celeriac,
115 Salsify, or Vegetable Oyster
116 Tomatoes,
117 Gumbo,
113 Southern Method of Boiling Rice,
FICKLE.S
119 General Directions for Pickling
120 Peppers,
121 Maneoes,
122 Butternuts,
123 Peaches and Apricots,
124 Cabbage and Cauliflowers
1-25 East India Pickle,
126 French Beans and Radish Pod
127 Nasturtions,
123 Samphire,
129 Onions,
130 Artichokes,
131 Cucumbers,
132 Gherkins,
133 To Pickle Oysters,
134 Mushrooms,
135 Wheat Bread,
136 Sponge Bread,
137 Rye Bread,
138 Brown Bread,
CONTENTS. 5
CAM
No. PA.QB
BREAD.
37
139 Indian Bread, . ; 53
37
140 Potato Bread, . . 53
37
141 Rice Bread, . . .53
38
142 French Rolls, . 54
38 1 143 Yeast, . . .54
38
144 Yeast Cakes, ' . .55
38
39
BISCCIT.
39
39
145 Butter Biscuit, . . 55
39
146 Buttermilk Biscuit, . . 56
40
147 Hard Biscuit, . . 56
148 Saleratus Biscuit, or Short Cakes, 56
149 Potato Biscuit, . . 56
150 Sponge Biscuit, . . 57
40
151 Crackers, . . .57
40
41
HOT CAKES.
41
41
152 Cream Cakes, . ". 57
41
153 Crumpets, . . .57
41
154 Rice Cakes, . . .57
42
155 Rice RuSs, . . .58
42
156 Buckwheat Cakes, . . 58
42
43
157 Economy Cakes, . . 58
158 Green Corn Cake, . . 59
43
159 Ground Corn Cake, . . 59
43
160 Indian Slap Jacks, . . 59
44
161 Journey Cakes, . . 59
44
162 Hoe Cake, . . .60
163 Muffins, . . .60
44
164 Raised Flour Waffles, . 60
44
165 Quick Waffles, . . 60
45 1G6 Rice Waffles, . . 61
45
167 Rice Wafers, . . 61
45
45
SWEET CAKES.
46
ce, 46
168 Directions for making Cake nice, 61
169 Frosting for Cake,
170 Spon?e Gingerbread,
171 Hard Gingerbread,
62
62
63
172 Soft Gingerbread,
173 Sugar Gingerbread,
63
63
47
174 Gineer Snaps, .
63
43 175 Spice Cakes, ' .
4S 176 Cider Cake,
64
64
48 i 177 Bannoch, or Sweet Meal Cake
, 64
49 178 Rich Cookies,
64
1 , 49 179 Tea Cakes, or Plain Cookies,
49 180 New Year's Cookies,
64
65
49 Ibl Shrewsbury Cake,
65
50 182 Tunbridge Cake,
65
50 183 Jumbles,
65
50
184 Composition Cake,
65
51
185 Rusk, .
66
51
186 Whigs,
66
51
187 Nut Cakes,
66
188 Crollers,
67
51
189 Molasses Dough Cake,
190 Susar Dough Cake,
191 Measure Cake,
67
67
68
52
192 French Cake,
63
53
193 Washington Cake,
68
53
194 Cup Cake,
63
1*
SWEET CAKES.
195 Plain Cream Cake,
196 Rich Cream Cake,
197 Cymbals,
198 Rich Loaf Cake,
199 Plain Loaf Cake,
200 Shelah, or Quick Loaf Cake,
201 Rice Cake,
202 Diet Cake,
203 Lemon Cake,
204 Scotch Cake,
205 Pound Cake,
206 Confectioner's Pound Cake,
207 Queen's Cake,
208 Delicate Cake,
209 Jelly Cake.
210 Strawberry Cake,-
211 Superior Sponge Cake,
212 Good Sponge Cake, .
213 Almond Cake,
214 Fruit Cake,
215 Black Cake,
216 Maccaroons,
217 Cocoanut Cakes
218 Tory Wafers,
219 Sugar Drops,
220 Savoy Cakes,
321 Almond Cheese Cakes,
TRIFLES.
222 Flummery,
223 Floating Island,
224 Whip Syllabub,
225 Ornamental Froth, for Blanc
Mange or Creams, .
226 Ice Currants,
227 Apple Snow,
228 Comfits, . .
BLANC MANGES.
229 Isinglass Blanc Mange,
230 Calf's Feet Blanc Mange,
231 Rice Flour Blanc Mange,
232 Unground Rice Blanc Mange
CREAMS.
233 Snow Cream,
234 Orange Cream,
235 Lemon Cream,
236 Iced Creams,
PASTRY AND PIES
237 Pastry,
238 Puff Paste, or Confectioner's
Pastry,
239 Apple Pies,
240 Mince Pie,
241 Rice Pie,
242 Peach Pie,
243 Tart Pies,
244 Rhubarb Pies,
245 Tomato Pie,
CONTENTS.
PAGE
No. PAOS
PASTRY AND PIES.
. 69
. 69
. 69
246 Lemon Pie,
247 Cherry and Blackberry Pies, .
84
84
. 69
248 Grape Pies,
85
. 70
70
249 Currant and Gooseberry Pica,
250 Prune Pie,
85
85
. 70
251 Pumpkin Pie,
85
. 71
252 Carrot Pie, .
86
. 71
253 Potato Pie, . . f \
86
. 71
. 71
254 Sweet Marlborough Pie, " ^,
255 Marlboro ugh Tarts, ,"- .
87
87
. 71
256 Cocoanut Pie, -^
87
. 72
257 Small Puffs, . T
83
. 72
. 72
CUSTARDS.
. 73
. 73
258 Plain Custard Pie,
S3
. 73
259 Rich Baked Custards,
S3
. 73
. 74
260 Boiled Custards,
261 Mottled Custard,
83
89
. 74
262 Cream Custard,
89
. 75
263 Almond Custard,
S3
. 75
264 Apple Custard,
90
. 75
. 75
PUDDINGS.
. 76
. 76
265 Directions for making Pud-
dings,
266 Hasty Pudding,
no
no
267 Corn Pudding,
91
, 76
. 76
268 Cracker Pudding,
269 Boiled Indian Pudding,
91
91
. 77
. 77
270 Baked Indian Pudding,
271 Minute Pudding,
272 Boiled Bread Pudding,
91
92
92
. 77
. 77
. 77
273 A Plain Baked Bread Pudding,
274 Rich Bread Pudding,
275 Flour Pudding, ' .
92
93
93
276 Boiled Rice Pudding,
93
277 Baked Rice Pudding, without
Eggs, . .
94
. 78
. 78
. 78
278 Baked Rice Pudding, with Eggs,
279 Ground Rice Pudding,
2SO Rice Snow Balls,
94
94
94
, 78
281 Cream Pudding,
95
282 Custard Pudding,
95
283 Rennet Pudding,
284 Fruit Pudding,
95
95
. 79
. 79
285 Quaking Pudding,
286 Lemon Pudding, . . +
9G
96
. 79
. 79
287 Almond Pudding, . 4 '
288 Tapioca Pudding,
289 Sago Pudding,
290 Orange Pudding, . V
9f>
97
97
97
291 Bird's Nest, or Transparent
80
Pudding, . . .'-,
93
*
292 English Plum Pudding,
93
81
81
FRITTERS AND DUMPLINGS.
82
83
293 Plain Fritters, . .
93
83
294 Apple Fritters,
93
83
84
295 Cream Fritters,
296 Oxford Dumplings, .
99
99
84
297 Apple Dumplings, . -* ,
99
No.
SYRUPS.
298 Lemon Syrup,
299 Orange Syrup,
300 Blackberry Syrup,
301 Elderberry Syrup,
302 Molasses Syrup, for Sweet-
meats,
303 To Clarify Syrup for Sweet-
meats,
SWEETMEATS.
304 Directions for Preserving,
B05 To preserve Quinces,
306 Quince Marmalade,
307 To preserve Pears,
308 Pear Marmalade,
309 To preserve Peaches,
310 Peach Jam,
311 To preserve Peaches in Bran-
dy,
312 Raspberries,
313 Cherries,
314 Currants,
315 Prunes,
316 Cranberries,
317 To preserve Crab or Siberian
Apples,
318 Barberries, . .
319 Tomatoes,
320 To preserve Common Apples,
321 Cyrabelines, or Mock Citron,
322 Watermelon Rinds, .
323 Muskmelons,
324 Pine Apples,
325 Pumpkins,
326 Gages,
327 To preserve Strawberries,
328 Blackberry and Raspberry Jam
329 Strawberry, Raspberry, and
Blackberry Jellies,
330 Cranberry, Grape, and Cur-
rant Jellies,
231 Quince Jelly,
332 Apple Jelly,
333 Lemon Jelly,
334 Calf's Feet Jelly,
335 Hartshorn Jelly,
COMMON DRINKS.
336 Coffee,
337 Tea,
338 Chocolate,
339 Hop Beer,
340 Beer of Essential Oils,
541 Spring Beer,
".42 Ginger Beer,
M3 Instantaneous Beer,
'44 Mixed Wine,
45 Currant Wine,
46 Grape Wine,
17 To mull Wine,
CONTENTS,
7
PXQK
No.
FAGS
COMMON DRINKS
, 99
348 Quince Cordial,
117
. 100
349 Peach Cordial,
117
. 100
. 100
350 Smallage Cordial,
351 Currant Shrub,
113
113
352 Raspberry Shrub,
113
. 100
353 Lemon Shrub,
118
354 Sherbet,
119
. 101
355 Noyeau,
119
356 Mead,
119
ESSENCES.
. 101
. 102
357 Essence of Lemon, . .
119
. 103
. 103
358 Essence of Ginger,
359 Spice Brandy,
120
120
. 103
103
360 Rosewater,
120
! 104
PERFUMERY.
. 104
361 To extract the Essential Oil
. 104
of Flowers,
121
. 105
. 105
362 Perfumery Bags,
363 Cologne Water,
121
121
. 105
364 Lavender W T ater,
121
. 106
365 Aromatic Vinegar,
121
. 106
. 106
COOKERY FOR THE SICK.
. 107
366 Barley Water,
122
107
367 Rice Gruel,
122
107
368 Water Gruel,
122
. 109
369 Caudle,
122
. 108
370 Arrow Root Custards,
123
. 109
371 Wine Whey,
123
. 109
. 110
. 110
372 Stomachic Tincture,
373 Thoroughwort Bitters,
374 Cough Tea,
123
123
124
n, 110
375 BeefTea,
124
376 Moss Jelly,
124
377 Sago Jelly, . . '
378 Tapioca Jelly,
124
125
. 110
MISCELLANEOUS RECEIPTS RELATIV
E TO
. Ill
HOUSEWIFERY.
. Ill
. Ill
379 To renew Old Bread and Cake,
125
. 112
380 To keep Insects from Cheese,
125
. 112
3S1 To pot Cheese,
125
. 113
382 To pot Butter for winter,
383 To extract Salt from Butter, .
334 To extract Rancidity from But-
125
126
ter, .
126
. 113
385 To preserve Cream for a long
. 114
time, .
126
. 114
386 Substitute for Cream,
126
. 114
. 115
. 115
387 To keep Eggs several months,
388 To melt Fat for Shortening, .
339 To keep Vegetables through
126
126
. 116
the winter,
126
. 116
. 116
390 To preserve Herbs a year,
391 To keep various kinds of Fruit
126
. 116
through the winter,
126
. 117
392 To keep Pickles and Sweet-
117
meats,
127
CONTENTS.
No.
393 Cautions relative to the use of
Brass and Copper Cooking
Utensils,
394 Durable Ink,
395 Black Ball,
396 Liquid Blacking,
397 Cement for the mouths of Bot-
tles,
398 Cement for China, Glass, and
Earthenware,
399 Japanese Cement,
400 Alabaster Cement,
401 To clean Alabaster,
402 Cement for Ironware,
403 To loosen Glass Stopples, when
wedged tight in bottles,
404 Lip Salve,
4C5 Cold Cream,
406 To prevent the formation of a
crust on 'Tea-Kettles,
407 To remove Stains from Broad
cloth,
408 To extract Paint from Goods,
409 To remove Stains on Scarlet
Woollen Goods,
410 To extract Grease from Silks,
Woollens, and Floors,
411 To extract Stains from White
Cotton and Colored Silks,
412 Directions for washing Calicoes, 129
413 Directions for Cleaning Silk
Goods,
414 Directions for Washing Wool-
len Goods,
415 Directions for Washing White
Cotton Clothes,
416 Starch,
417 To clean Nice Shawls, ', j
418 Directions for Carpets, > ;-:-/,'.
419 To clean Light Kid Gloves, .
420 To restore Rusty Crape,
421 To clean Mahogany and Mar-
ble Furniture,
422 To clean Stoves and Stone
Hearths,
423 To extract Ink from Floors, .
424 To remove Paint and Putty from
Window Glass,
425 To clean Feather Beds and Mat-
tresses,
426 To clean Vials and Pie Plates,
427 To temper Earthenware,
AGE
No. P
AGE
MISCELLANEOUS RECEIPTS.
428 To temper new Ovens and Iron-
ware, . . " ,~ .":
132
127
429 To polish Brass, Britannia, and
127
Silver Utensils,
132
127
430 To remove or keep Cutlery from
127
contracting rust,
132
431 Preservatives against the rav-
127
ages of Moths,
132
432 To destroy various kinds of
127
household Vermin,
132
128
128
COMMON DYE9.
128
128
433 To dye Black, ,
132
434 Green and Blue Dye,
133
128
435 Yellow Dyes, . ** .
133
128
436 Red Dyes,
133
128
437 Slate-Colored Dye-,
1313
128
SOAPS.
128
128
438 Soap from Scraps, - .
439 Cold Soap, . . v ' .
134
134
440 Hard Soap, . f .
134
128
441 Windsor and Castile Soap,
442 Bayberry, or Myrtle Soap,
134
131
128
THE ART OF CARVING.
129
129
129
1 Sirloin of Beef,
2 Aitch, or Edgebone of Beef,
3 Shoulder of Mutton,
13,3
i ;w
13t>
129
4 Knuckle of Veal,
5 Roasted Breast of Veal,
137
137
6 A Spare Rib,
138
130
7 Saddle of Mutton,
138
130
130
8 Pig, ....
9 Half a Calf's Head, boiled, .
138
139
130
10 Leg of Mutton,
139
130
11 Ham,
140
131
12 Fore Quarter of Lamb,
140
13 Haunch of Venison,
141
131
14 Round of Beef, , , ~
111
15 Brisket of Beef,
111
131
16 Leg of Pork,
Ml
131
17 Haunch of Mutton,
141
18 Goose, . . ,'ttf.
142
131
19 A Fowl,
142
20 Partridge, . ' .
143
131
21 Pigeons, .
14.'J
131
131
22 Turkey, . . , "*.
23 Cod's Head.
143
144
HARD SOAP.
By quick proceu, from Clean Greate.
Put one box of Saponifier into three gallons of
vaster (knock off the end, and let the box boil until
it empties itself, then take out the box}, add four
and a half pounds of soap fat, and let it boU 2 hours
and 10 minutes. Then add a small half pint of salt,
and let it continue boiiin ' 35 minutes longer, when
you add half a gallon oi "ot water, and let it come
to a boil. Pour a sms 1 ' Mer-full of cold water
into. a tub or box to \\ ] the aides, then
empty the soap in; to night, and cut it in
bars an the morning,
It will be fit for us< .>out four weeks.
This famishes a laroe amount of good eoap
'
HARD SOAP.
JVo/. ('If cm Grease.
X /V'/*. < -irn/i X.TJ i-*>.
Break up tho contents of o<> box of the Saponifier into fmg
~ roentu, by striking upon tho sides of the, box. Dissolve it. then in I
2 1 ^ ft*, (pints) of hot water in an iron pot Mel
i-lt in another pot
L Lf n H8 (IllllSj OI IIOI itl* 1 111 "
or nan 5 U). of clean fat or gi-es^e. Take off of the fire, and mto
lAwsjirtihtwly the dissolved Lye, and ke^p Ktirruig until the
whole becuines well mixed and like mouses. Now cover up and
Ni t it In a warm place over night. Next ; ,,.y cut up into .n.al
i.iei-urt a-ldO pints uf water, and melt with a gentle heat until
the b,.ap ii dimolced, then i>our into a inonl.l to oooL M ben ;
,-1,1 cut into bars, which will be fit to use in about ID days. !
SOAP. .
.To one pound of the Concenriiitacl Lj.e .
gallons of soft water ^nd 4 pounds of fa|-4>r tallow >*
bo.il until the mass ffets transparent and* all' th.e faf
has disappeared. Isow adci 12 gallons of 'soft water,
boil a few- minutes^ and the soap will be ready for
use* As soon as cold it will bq a peVfe'ct jelly/ % 1^
still .too thick, add more* water; widen caji Le. ao^/
to raake the 'soap to any consistency desirea,
Twenty-five gallons of good soft soap efea *bt
made in this way out of one pound of the Cbx&ce&
trate_d Lye. ^
This is the kind of soap^ which nine families o-
ten make with the Saponifier^aad iigives e^ery gat> .
isfaction. Any child can rnakeitl iso trouble. I?
you will but try it once, you never will be witfoestt h
asrain.
.
PRACTICAL COOKE
Observations respecting Meat.
MEAT to be in perfection should be kept a number of days
when the weather will admit of it. Beef and mutton should
be kept at least a week in cold weather, and poultry three
or four days. If the weather is hot, it will keep but a
short time. It should be kept in a cool, airy place, away from
the flies, and if there is any danger of its spoiling, a little salt
should be rubbed over it. When meat is frozen, it should be
put into lukewarm water, and not taken out till the frost is
extracted. If there is any frost in it when put to the fi*- it
will not cook well. The best way to boil it is to put it
in cold water, and boil it gently, with just water enough to
cover it, as it hardens by furious boiling. The part that is to
be up on the table, should be down in the pot, as the scum that
rises is apt to make the meat look dark the scum should be
taken off as soon as it rises. The liquor in which alJ kinds
of fresh meat is boiled, makes a good soup, when thickened
and seasoned. Boiling is the cheapest way of cooking meat,
provided you make a soup of the liquor; if not, it is the
dearest, as most of the gelatine is extracted by the process
of boiling, which is the most nourishing part, and if not used
for soup, is completely lost. In roasting meat, only the juices
and fat are extracted, but not lost, as the juices make good
gravy, and the fat is good for various culinary purposes.
When it is put down to roast, there should be a little water
in the dripping pan. For broiling, the bars of the gridiron
should be perfectly clean, and greased with lard or butter,
otherwise the meat will retain the impression of the bars.
The bars of the gridiron should be concave, and terminate in
a trough, to catch the juices, or they will drop in the fire
10 MEATS
and smoke, the meat. A good fire of hot coals is neces-
sary to have the meat broil as quick as possible without burn-
ing. The gridiron should be put on the fire, and well heated
before the meat is laid on it. The dish should be very hot
on which broiled meat is put, and it should not be seasoned till
taken up. If you wish to fry meat, cut a small piece of pork
into slices, and fry them a light brown, then take them up
and put in your meat, which should be perfectly dry. When
the meat is sufficiently fried, take it up, remove the frying pan
from the fire to cool ; when so, turn in a little cold water for
the gravy, put it on the fire when it boils, stir in a little
mixed flour and water, let it boil, then turn it over the meat,
If not rich enough, add butter and catsup if you like.
2. Roast Beef.
The tender loin and first and second cuts off the rack
are the best roasting pieces the third and fourth cuts are
good. When the meat is put to the fire, a little salt should
be sprinkled on it, and the bony side turned towards the fire
-:. When the bones get well heated through, turn the meat,
and keep a brisk fire baste it frequently while roasting.
There should be a little water put into the dripping pan when
the meat is put down to roast. If it is a thick piece, allow
fifteen minutes to each pound to roast it in if thin, less time
will be required.
3. Beef Steak.
The tender loin is the best piece fer broiling a steak fr*om
the round or shoulder clod is good and comes cheaper. If
the beef is not very tender, it should be laid on a board and
pounded, before broiling or frying it. Wash it in cold water,
then lay it on a gridiron, place it on a hot bed of coals, and
broil it as quick as possible without burning it. If broiled
-. slow, it will not be good. It takes from fifteen to twenty
minutes to broil a steak. For seven or eight pounds of beef,
cut up about a quarter of a pound of butter. Heat the platter
very hot that the steak is to be put on, lay the butter on it,
take up the steak, salt and pepper it on both sidejs* Beef
steak to be good, should be eaten as soon as cooked. A few
slices of salt pork broiled with the steak makes a rich gravy
MEATS. U
with a very little butter. There should always be a trougfi to
catch the juices of the meat when broiled. The same pieces
that are good broiled are good for frying^ Fry a few slices of
salt pork, brown, then take them up and put in the beef. When
brown on both sides, take it up, take the pan off from the
fire, to let the fat cool ; when cool, turn in half a tea cup of
water, mix a couple of tea spoonsful of flour with a little wa-
ter, stir it into the fat, put the pan back on the fire, stir it till
it boils up, then turn it over the beef.
4. Alamode Beef.
The round of beef is the best piece to alamode the
shoulder clod is good, and comes lower ; it is also good stew,
ed, without any spices. For five pounds of beef, soak about
a poud of bread in cold water till soft, then drain off the
water, mash the bread fine, put in a piece of butter, of the
size of a hen's egg, half a tea spoonful of salt, the same quan-
tity of ground cloves, allspice, and pepper, half a nutmeg, a
couple of eggs, and a table spoonful of flour mix the whole
well together ; then cut gashes in the beef, and fill them with
about half of the dressing, put the meat in a bake-pan, with
lukewarm water enough to cover it ; set it where it will stew
gently for a couple of hours, cover it with a heated bake pan
lid. When it has stewed a couple of hours, turn the reserved
dressing on top of the meat, heat the bake pan lid hot enough
to brown the dressing, stew it an hour and a half longer. Af-
ter the meat is taken up, if the gravy is not thick enough,
mix a tea spoonful or two of flour with a little water, and stir
it into the gravy ; put in a little butter, a wine glass of wine,
and turn it over the meat.
5. Beef Liver.
Liver is very good fried, but the best way to cook it, is to
broil it ten minutes, with four or five slices of salt pork/
Then take it, cut it into small strips together with the pork,
put it in a stew pan, with a little water, butter, and pepper. *
Stew it four or five minutes.
6. To Corn Beef.
To every gallon of cold water, put a quart of rock salt,
12 MEATS.
an ounce of salt-petre, quarter of a pound of brown sugar
(some people use molasses, but it is not as good) no boiling
is necessary. Put the beef in the brine. As long as any salt
remains at the bottom of the cask it is strong enough.
Whenever any scum rises, the brine should be scalded,
skimmed, and more sugar, salt and salt-petre added. When
a piece of beef is put in the brine, rub a little salt over it. If
the weather is hot, cut a gash to the bone of the meat, and
fill it with salt. Put a heavy weight on the beef in order to
keep it under the brine. In very hot weather, it is difficult to
corn beef in cold brine before it spoils. On this account it
is good to corn it in the pot when boiled. It is done in
the following manner ; to six or eight pounds of beef, put
a tea cup of salt, sprinkle flour on the side that is to go up
on the table, and put it down in the pot, turn the water into
the pot after the beef is put in, boil it a couple of hours, then
turn in more cold water, and boil it an hour and a half longer.
7. Mutton.
The saddle is the best part to roast the shoulder and leg
are good roasted ; but the best mode to cook the latter, is
to boil it with a piece of salt pork. A little rice boiled with it,
improves the looks of it. Mutton for roasting, should have
a little butter rubbed on it, and a little salt and pepper
sprinkled on it some people like cloves and allspice. Put a
small piece of butter in the dripping pan, and baste it fre-
quently. The bony side should be turned towards the fire first,
and roasted. For boiling or roasting mutton, allow a quar-
ter of an hour to each pound of meat. The leg is good cut
in gashes, and filled with a dressing, and baked. The dressing
is made of soaked bread, a little butter, salt, and pepper, and
a couple of eggs. A pint of water with a little butter should be
put in the pan. The leg is also good, cut into slices and broiled.
it is good corned a few days, and then boiled. The rack is
good for broiling it should be divided, each bone by itself,
broiled quick, and buttered, salted and peppered. The
breast of mutton is nice baked. The joints of the brisket should
be separated, the sharp ends of the ribs sawed off, the out-
side rubbed over with a little piece of butter salt it, and put
it in a bake pan, with a pint of water. When done, take it
MEATS. 18
up, and thicken the gravy with a little flour and water, and
put in a small piece of butter. A table spoonful of catsup,
cloves and allspice, improve it, but are not essential. The
neck of mutton makes a good soup. Parsely or celery-heads
are a pretty garnish for mutton.
8. Veal.
The loin of veal is the best piece for roasting. The breast
and rack are good roasted. The breast also is good made
into a pot pie, and the rack cut into small pieces and broiled.
The leg is nice for frying, and when several slices have been
cut off for cutlets, the remainder is nice boiled with a small
piece of salt pork. Veal for roasting should be salted,
peppered, and a little butter rubbed on it, and basted fre-
quently. Put a little water in the dripping pan, and unless the
meat is quite fat, a little butter should be put in. The fillet
is good baked, the bone should be cut out, and the place
filled with a dressing, made of bread soaked soft in cold
water, a little salt, pepper, a couple of eggs, and a table
spoonful of melted butter put in then sew it up, put it in
your bake pan, with about a pint of water, cover the top of
the meat with some of the dressing. When baked suffi-
ciently, take it up, thicken the gravy with a little flour and
water well mixed, put in a small piece of butter, and a little
wine and catsup, if you like the gravy rich.
9. Veal Cutlets.
Fry three or four slices of pork until brown take them up,
then put in slices of veal, about an inch thick, cut from the
leg. ' When brown on both sides, take them up stir hah a
pint of water into the gravy, then mix two or three tea
spoonsful of flour with a little water, and stir it in soak a
couple of slices of toasted bread in the gravy, lay them on
the bottom of the platter, place the meat and pork over it,
then turn on the gravy. A very nice way to cook the cut-
lets, is to make a batter with half a pint of milk, an egg
beaten to a froth, and flour enough to render it thick.
When the veal is fried brown, dip it into the batter, then put
it back into the fat, and fry it until brown again. If you
have any batter left, it is nice dropped by the large spoonful
14 MEATS.
into the fat, and fried till brown, then laid over the veal.
Thicken the gravy and turn it over the whole. It takes about
an hour to cook this dish. If the meat is tough, it will be
better to stew it half an hour before frying it.
10. Calf s Head.
- Boil the head two hours, together with the lights and feet.
Put in the liver when it has boiled an hour and twenty min-
utes. Before the head is done, tie the brains in a bag, and
boil them with it ; when the brains are done, take them up,
season them with salt, pepper, butter, and sweet herbs, or
spices if you like use this as a dressing for the head. Some
people prefer part of the liver and feet for dressing they are
prepared like the brains. The liquor that the calf's head is
boiled in, makes a good soup, seasoned in a plain way like
any other veal soup, or seasoned turtle fashion. The liquor
should stand until the next day after the head is boiled, in
order to have the fat rise, and skimmed off. If you wish to
have your calf's head look brown, take it up when tender,
rub a little butter over it, sprinkle on salt, pepper, and allspice
-sprinkle flour over it, and put before the fire, with a Dutch
oven over it, or in a brick oven where it will brown quick.
Warm up the brains with a little water, butter, salt, and
pepper. Add wine and spices if you like. Serve it up as a
dressing for the head. Calf's head is also good, baked.
Halve it, rub butter over it, put it in a pan, with about a quart
of water ; then cover it with a dressing made of bread soak-
ed soft, a little butter, an egg, and season it with salt, pepper,
and powdered mace. Slice up the brains, and lay them in the
pan with the head. Bake it in a quick oven, and garnish it
with slices of lemon, or force meat balls.
11. Force Meat Balls.
< Chop a pound or two of veal fine mix it with one or two
eggs, a little butter, or raw pork chopped fine season it with
salt and pepper, or curry powder. Do them up into balls
about the size of half an egg, and fry them brown.
12. Calf's Feet.
Boil them with the head, until tender, then split and lay
MEATS. 15
them round the head, or dredge them with flour after they
have been boiled tender, and fry them brown. If you wish
for gravy for them, when you have taken them up, stir a lit-
tle flour into the fat they were fried in ; season it with salt,
pepper, and mace. Add a little butter and wine if you like,
then turn it over the feet.
13. Cdlfs Liver and Heart.
Are good, broiled or fried. Some people like the liver
stuffed and baked.
14. Collops.
Cut part of a leg of veal into pieces, three or four inches
broad sprinkle flour on them, fry them in butter until brown,
then turn in water enough to cover the veal. When it boils,
take off the scum, put in two or three onions, a blade of
mace, a little salt and pepper. When stewed tender, take
up the meat, thicken the gravy with flour and water, mixed
smoothly together, squeeze in the juice of half a lemon, then
turn it over the collops. Garnish them with a lemon cut in
thin slices.
15. Flaw.
Boil a piece of lean veal till tender. Take it up, cut it
into strips three or four inches long, put it back into the pot,
with the liquor it was boiled in, with a tea cup of rice to three
pounds of veal. Put in a piece of butter, of the size of a
hen's egg ; season it with salt, pepper, and sweet herbs if
you like ; stew it gently till the rice is tender, and the water
nearly stewed away. A little curry powder in this, converts
it into a curry dish.
16. A Fillet of Veal.
Cut off the shank of a leg of veal, and cut gashes in the
remainder. Make a dressing of bread, soaked soft in cold
water, and mashed ; season it with salt, pepper, and sweet
herbs ; chop a little raw pork fine, put it in the dressing, and
if you have not pork, use a little butter instead. Fill the
gashes in the meat with part of the dressing, put it in a bake
pan, with just water enough to cover it ; put the remainder
16 MEATS.
of the dressing on top of the meat, and cover it with a heat-
ed bake pan lid. For six pounds of veal, allow two hours'
steady baking. A leg of veal is nice prepared in this man-
ner, and roasted.
17. Lamb.
The fore and hind quarters are good roasting pieces.
Sprinkle salt and pepper on the lamb, turn the bony side to-
wards the fire first ; if not fat, rub a little butter on it,
and put a little in the dripping pan ; baste it frequently.
These pieces are good stuffed like a fillet of veal, and roasted.
The leg is also good, cooked in the same manner ; but it is
better boiled with a pound of salt pork. Allow fifteen minutes
boiling to each pound of meat. The breast of lamb is good
roasted, broiled, or corned and boiled ; it is also good made
into a pot pie. The fore quarter, with the ribs divided, is
good broiled. The bones of this, as well as all kinds of
"meat, when put down to broil, should first be put towards the
fire, and browned before the other side is broiled. A little salt,
pepper, and butter, should be put on it when you take it up.
Lamb is very apt to spoil in warm weather. If you wish to
keep a leg several days, put it in brine. It should not be put
with pork, as fresh meat is apt to injure it. Lamb's head,
feet, and heart, are good, boiled till tender, then cut off the
flesh from the head, cut up the heart, and split the feet in two ;
put the whole into a pan, with a pint of the liquor they were
boiled in, together with a little butter, pepper, salt, and half
a tea cup of tomato catsup ; thicken the gravy with a little
flour ; stew the whole for a few moments. Pepper-grass, or
parsely, are a pretty garnish for this dish.
18. Shoulder of Lanib Gritted.
The shoulder of lamb is good roasted plain, but is better
cooked in the following manner. Score it in checkers, about
an inch long, rub it over with a little butter, and the yelk of
an egg ; then dip it into finely pounded bread crumbs ;
sprinkle on salt, pepper, and sweet herbs ; roast it till of a
light brown. This is good with plain gravy, but better with
a sauce, made in the following manner. Take a quarter of
a pint of the drippings from the meat, mix it with the same
MEATS. 17
quantity of water, set it on the fire ; when it boils up, thick*
en it with a little flour and water mixed, put in a table spoon-
ful of tomato catsup, the juice and grated rind of a lemon ;
season it with salt and pepper.
19. Lamb's Fry.
The heart and sweet bread are nice fried plainly, or dip-
ped into a beaten egg and fine bread crumbs. They should
be fried in lard.
20. Turkey.
Take out the inwards, wash both the inside and outside of
the turkey. Prepare a dressing made of bread, soaked soft
in cold water, (the water should be drained from the bread,
and the bread mashed fine.) Melt a small piece of butter,
and mix it with the dressing, or else put in salt pork, cho
fine ; season it with salt and pepper ; add sweet herbs if y
like. An egg in the dressing, makes it cut smoother. An
kind of cooked meat is nice minced fine, and mixed with the
dressing. If the inwards are used, they ought to be boiled
very tender, as it is very difficult to cook them through while
the turkey is roasting. Fill the crop and body of the turkey
with the dressing, sew it up, tie up the legs and wings, rub on
a little salt and butter. Roast it from two to three hours,
according to its size ; twenty-five minutes to every pound, is
a good rule. The turkey should be roasted slowly at first,
and basted frequently. A little water should be put into the
dripping pan, when the meat is put down to roast. For a
gravy to the turkey, take the liquor that the inwards are
boiled in, put into it a little of the turkey drippings, set it
where it will boil, thicken it with a little flour and water,
previously mixed smooth. Season it with salt, pepper, and
sweet herbs if you like. Drawn butter is used for boiled
turkey. A turkey for boiling should be prepared in the same
manner as one for roasting. If you wish to have it look
white, tie it up in a cloth, unless you boil rice in the pot. If
rice is used, put in two-thirds of a tea cup. A pound or two
of salt pork, boiled with the turkey, improves it. If you wish
to make a soup of the liquor in which the turkey is boiled,
2*
18 MEATS.
let it remain until the next day, then skim off the fat. Heat
and season it.
21. Goose.
If a goose is tender under the wing, and you can break
the skin easily by running the head of a pin across the
breast, there is no danger of its being tough. A goose
should be dressed in the same manner, and roasted the same
length of time as a turkey.
22. Chickens.
Chickens for roasting or boiling should have a dressing
prepared like that for turkies. Half a tea cup of rice boiled
with the chickens makes them look white. They will be less
liable to break if the water is cold when they are put in.
A little salt pork boiled with the chickens, improves them. If
you do not boil pork with them they will need salt. Chickens
for broiling should be split, the inwards taken out, and the
chicken washed inside and out. Put the bony side down on
the gridiron, and broil it very slowly until brown, then turn
it, and brown it on the other side. About forty minutes is
required to broil a common sized chicken. For roast
chicken, boil the liver and gizzards by themselves, and use
the water for gravy to the chickens cut the inwards in slices,
and put them in the gravy.
23. Fricassee,
The chickens should be jointed, the inwards taken out, and
the chickens washed. Put them in a stew pan with the skin
side down ; on each layer sprinkle salt and pepper ; put in
three or four slices of pork, just cover them with water, and
let them stew till tender. Then take them up, mix a little
flour and water together, and thicken the liquor they were
stewed in, add a piece of butter of the size of a hen's egg,
then put the chickens back in the stew pan, and let them stew
four or five minutes longer. When you have taken up the
chickens, soak two or three slices of toast in the gravy, then
put them in your platter, lay the chickens over the toast, and
turn the gravy on them. If you wish to brown the chickens,
stew them without the pork, till tender, then fry the pork
MEATS. 19
brown, take it up, put in the chickens, and them fry until a
a light brown.
24. Pigeons.
Take out the inwards, and stuff the pigeons with a dress-
ing prepared like that for turkeys, lay them in a pot with
the breast side. down. Turn in more than enough water to
cover them. When stewed nearly tender, put in a quarter
of a pound of butter to every dozen of pigeons mix two
or three tea spoonsful of flour, with a little water, and stir into
the gravy. If you wish to brown them, put on a heated
bake pan lid, an hour before they are done, or else take them
up when tender, and fry them in pork fat. They are very
good split open and stewed, with a dressing made and
warmed up separately with a little of the gravy. Tender
pigeons are good stuffed and roasted. It takes about two
hours to cook tender pigeons, and three hours tough
ones. Roast pigeons should be buttered when put to the .
fire.
25. Ducks.
Are good stewed like pigeons, or roasted. Two oy three
onions in the dressing of wild ducks, takes out the fishy taste
they are apt to have. If ducks or any other fowls are
slightly injured by being kept long, dip them in weak sale-
ratus water before cooking them.
26. Baked or Roast Pig.
A pig for roasting or baking should be small and fat. Take
out the inwards, and cut off the first joint of the feet, and
boil them till tender, then chop them. Prepare a dressing of
bread soaked soft, the water squeezed out, and the bread
mashed fine, season it with salt, pepper, and sweet herbs,
add a little butter, and fill the pig with the dressing. Rub a
little butter on the outside of the pig, to prevent its blistering
Bake or roast it from two hours and a half, to three hours.
The pan that the pig is baked in should have a little water put in
it. When cooked, take out a little of the dressing and gravy
from the pan, mix it with the chopped inwards and feet, put
in a little butter, pepper, and salt, and use this for a sauce to
20 MEATS.
the pig. Expose the pig to the open air two or three min-
utes, before it is put on the table, to make it crispy.
27. Sweet Bread, Liver, and Heart.
A very good way to cook the sweet bread, is to fry three
or four slices of pork till brown, then take them up and put
in the sweet bread, and fry it over a moderate fire. When
you have taken up the sweet bread, mix a couple of tea-
spoonsful of flour with a little water, and stir it into the fat
let it boil, then turn it over the sweet bread. Another way
is to parboil them, and let them get cold, then cut them in
pieces about an inch thick, dip them in the yelk of an egg,
and fine bread crumbs, sprinkle salt, pepper, and sage on
them, before dipping them in the egg, fry them a light brown.
Make a gravy after you have taken them up, by stirring a
little flour and water mixed smooth into the fat, add spices
and wine if you like. The liver and heart are good cooked
in the same manner, or broiled.
28. Pressed Head.
Pig's head is good baked with beans, or corned and
smoked. It is also nice prepared with spices in the follow,
ing manner. Boil the ears, forehead, and rind, (the cheek
is good, but it is better corned and smoked,) till the meat will
almost drop from the bones ; take them up ; when cold cut the
meat in strips about an inch long, warm it in a little of the
liquor in which the meat was boiled, season it with salt,
pepper, cloves, nutmeg, and cinnamon. Put it while hot in
a strong bag, put a heavy weight upon it, and let it remain
till perfectly cold. When you wish to eat it, cut it in thin
slices.
29. Souse.
Take pig's ears and feet, clean them thoroughly, then soak
them in salt and water, for several days. Boil them tender,
and split them, they are then good fried. If you wish to
souse them when cold, turn boiling vinegar on them, spiced
with pepper-corns, and mace. Cloves improve the taste,
but it turns them a dark color. Add a little salt. They will
keep good pickled five or six weeks. Fry them in lard.
MEATS. 21
30. Tripe.
After being scoured, should be soaked in salt and water
seven or eight days, changing the water every other day,
then boil it till tender, which will take eight or ten hours.
It is then fit for broiling, frying, or pickling. It is pickled in
the same manner as souse.
31. Sausages.
Chop fresh pork very fine, the lean and fat together, (there
should be rather more of the lean than the fat,) season it
highly with salt, pepper, sage, and other sweet herbs, if you
like them a little salt-petre tends to preserve them. To tell
whether they are seasoned enough, do up a little into a cake,
and fry it. If not seasoned enough, add more seasoning,
and fill your skins, which should be previously cleaned
thoroughly. A little flour mixed in with the meat, tends to
prevent the fat from running out when cooked. Sausage-
meat is good, done up in small cakes and fried. In summer,
when fresh pork cannot be procured, very good sausage-
cakes may be made of raw beef, chopped fine with salt
pork, and seasoned with pepper and sage. When sausages
are fried, they should not be pricked, and they will cook
nicer, to have a little fat put in the frying-pan with them.
They should be cooked slowly. If you do not like them very
fat, take them out of the pan when nearly done, and finish
cooking them on a gridiron. Bologna sausages are made
of equal weight each, of ham, veal, and pork, chopped very
fine, seasoned high, and boiled in casings, till tender, then
dried.
32. Ham.
A ham that weighs ten pounds, should be boiled four or
five hours ; if very salt, the water should be changed. Be-
fore it is put on the table, take off the rind. If you wish to
ornament it, put whole cloves, or pepper, in the form of
diamonds, over it. The Virginia method of curing hams,
(which is considered very superior), is to dissolve two
ounces of salt-petre, two tea spoonsful of saleratus, in a salt
pickle, as strong as possible, for every sixteen pounds of ham,
22 MEATS.
add molasses in the proportion of a gallon to a hogshead of
brine, then put in the hams, and let them remain three
or four weeks. Then take them out of the brine, and
smoke them with the hocks downwards, to preserve the
juices. They will smoke tolerably well, in the course
of a month, but they will be much better, to remain in the
smoke-house two or three months. Hams cured in this man-
ner are very fine flavored, and will keep good a long time, j
33. Tongues.
Cut off the roots of the tongues, they are not good smoked,
but they make nice pies. Take out the pipes and veins,
boil them till tender, mince them fine, season the meat
with salt, cloves, mace, and cinnamon, put in a little sugar and
molasses, moisten the whole with brandy, put it in a cool
place, and it will keep good several months in cold weather,
and is good to make pies of at any time, with the addition of
apples chopped fine, and a little butter melted. For the re-
mainder of the tongues, make a brine in the following man-
ner to a gallon of cold water, put a quart of rock salt, an
ounce of salt-petre, quarter of a pound of sugar, and a couple
of table spoonsful of blown salt. Put in the tongues, let
them remain in it a week, and then smoke them eight or ten
days.
34. Curries.
Chickens, pigeons, mutton chops, lobsters and veal, all
make good curries. If the curry dish is to be made of fowls,
they should be jointed. Boil the meat till tender, in just suf-
ficient water to cover it, and add a little salt. Just before the
meat is boiled enough to take up, fry three or four slices of
pork till brown take them up, and put in the chickens. Let
them brown, then add part of the liquor in which they were
boiled, one or two tea spoonsful of curry powder, and the
fried pork. Mix a tea spoonful of curry powder with a tea
cup of boiled rice, or a little flour and water mixed turn it
on to the curry, and let it stew a few minutes.
35. Chicken Pie.
Joint the chickens, which should be young and tender
MEATS. 23
boil them in just sufficient water to cover them. When
nearly tender, take them out of the liquor, and lay them in a
deep pudding dish, lined with pie crust. To each layer of
chicken, put three or four slices of pork add a little of the
liquor in which they were boiled, and a couple of ounces of
butter, cut into small pieces sprinkle a little flour over the
whole, cover it with nice pie crust, and ornament the top with
some of your pastry. Bake it in a quick oven one hour.
36. Beef and Mutton Pie.
Take tender meat, pound it out thin, and broil it ten min-
utes then cut off the bony and gristly parts, season it high-
ly with salt and pepper, butter it, and cut it into small pieces.
Line a pudding dish with pastry, put in the meat, and to each
layer add a tea spoonful of tomato catsup, together with a
table spoonful of water sprinkle over flour, and cover it with
pie crust, and ornament as you please with pastry. Cold
roast, or boiled beef, and mutton, make a good pie, by cut-
ting them into bits, and seasoning them highly with salt and
pepper. Put them into a pie dish, turn a little melted but-
ter over them, or gravy, and pour in water till you can just
see it at the top.
37. Chicken and Veal Pot Pie.
If the pie is to be made of chickens, joint them boil the
meat until about half done. Take the meat out of the liquor
in which it was boiled, and put it in a pot, with a layer of crust
to each layer of meat, having a layer of crust on the top.
The meat should be seasoned with salt and pepper cover
the whole with the boiled meat liquor. If you wish to have
the crust brown, keep the pot covered with a heated bake pan
lid. Keep a tea kettle of boiling water to turn in as the wa-
ter boils away cold water makes the crust heavy. The
crust for the pie is good like that made for fruit pies, with less
shortening, but raised pie crust is generally preferred to any
other. It is made in the following manner mix together
three pints of flour, a tea cup of melted butter, a tea spoon-
ful of salt, then turn in half a tea cup of yeast add cold
water to make it sufficiently stiff* to roll out. Set it in a
warm place to rise, which will take seven or eight hours }
24 MEATS.
unless brewer's yeast is used. When risen, roll it out, and
cut it into small cakes. Potatoe pie crust is very nice. To
make it, boil eight or nine small potatoes, peel and mash them
fine, mix with them a piece of butter, of the size of a hen's
egg, a tea spoonful of salt, a tumbler full of milk, and flour
to render it of the right consistency to roll out. When
rolled out, cut them into cakes, and put them with the meat.
If you happen to have unbaked wheat dough, very good crust
may be made of it, by working into it. a little lukewarm melted
butter. Let it remain, after you have rolled and cut it into
cakes, about ten or fifteen minutes, before putting it with the
meat.
38. To Frizzle Beef .
Take beef that is fresh smoked and tender shave it off
thin, put it in a stew pan, with water enough to cover it let
it stew ten or fifteen minutes. Three or four minutes before
it is taken up, mix a little flour and water together, and stir
in, to thicken the water ; add a little butter and pepper. This
makes a good dish for breakfast eggs are a nice accom-
paniment to it.
39. Warmed, Over Meats.
Boiled or roasted veal makes a nice dish, chopped fine,
and warmed up, with just sufficient water to moisten it, and
a little butter, salt, and pepper, added. A little nutmeg, and
the grated rind of a lemon, improve it none of the white
part of the lemon should be used. When well heated through,
take it up on a platter, and garnish it with a couple of lemons
cut in slices. Fresh or corned beef is good minced fine, with
boiled potatoes, and warmed up with salt, pepper, and a little
water add butter, just before you take it up. Some people
use the gravy that they have left the day before, for the meat,
but it is not as good when warmed over, and there is no need
of its being wasted, as it can be clarified, and used for other
purposes. Boiled onions, or turnips, are good mixed with
mince meat, instead of potatoes. Veal, lamb, and mutton,
are good cut into small strips, and warmed with boiled
potatoes cut in slices, pepper, salt, a little water add butter
just before you take it up. Roast beef and mutton, if not
MEATS GRAVIES AND SAUCES. 25
previously cooked too much, are nice cut in slices, and just
scorched on a gridiron. Meat, when warmed over, should
be on the fire just long enough to get well heated through
if on the fire long, most of the juices of the meat will be
extracted, and render it very indigestible. Cold fowls are
nice jointed, and warmed with a little water, then taken up,
and fried in butter till brown. A little flour should be sprin-
kled on them before frying. Thicken the water that the
fowls were warmed in add a little salt, pepper, and butter,
and turn it over the fowls.
40. A Ragout of Cold Veal.
Cut boiled or roasted veal in nice slices flour and fry
them in butter, till a light brown then take them up, and
turn a little hot water into the butter they were fried in, mix
a little flour and water together, and stir it into the gravy
season it with salt, pepper, (nutmeg, or catsup,) and lemon
juice put in the meat, and stew it till very hot stew two or
three onions with it, if you like.
41. Drawn Butter.
Mix two or three tea spoonsful of flour with a little cold
water stir it till free from lumps, thin it, and stir it into half
a pint of boiling water let it boil two or three minutes, then
cut up about a quarter of a pound of butter into small pieces,
and put it with the flour and water set it where it will melt
gradually. If carefully mixed, it will be free from lumps if
not, strain it before it is put on the table. If the butter is to
be eaten on fish, cut up several soft boiled eggs into it. A
little curry powder sprinkled into it, will convert it into curry
sauce.
42. Burnt Butter.
Put a couple of ounces of butter into a frying pan set it
on the fire when of a dark brown color, put in half a tea
cup full of vinegar, a little pepper and salt. This is nice for
fish, salad, or eggs.
43. Roast Meat Gravy.
Meat, when put down to roast, should have about a pint of
3
26 GRAVIES AND SAUCES.
water in the dripping pan. A little while before the meat is
done, stir up the drippings, put it in a skillet, and set it where
it will boil. Mix two or three tea spoonsful of flour smoothly,
with a little water, and stir it in the gravy when it boils.
Lamb and veal require a little butter in the gravy. The gra-
vy for pork and geese, should have a little of the dressing,
and sage, mixed with it. If you wish to have your gravies
look dark, scorch the flour that you thicken them with, which
is easily done by putting it in a pan, setting it on a few coals,
and stirring it constantly till it is a dark brown color, taking
care that it does not burn. Enough can be burnt at once to
last a long time.
44. Sauce for Cold Meat, Fish or Salad.
Boil a couple of eggs three minutes then mix it with a
mustard spoonful of made mustard, a little salt, pepper, half a
tea cup of salad oil, or melted butter, and half a tea cup of
vinegar. A table spoonful of catsup improves it.
45. Wine Sauce for Venison or Mutton.
Warm half a pint of the drippings, or liquor the meat was
boiled in mix a couple of tea spoonsful of scorched flour
with a little water, and stir it in when the gravy boils. Sea-
son it with salt, pepper, and cloves stir a table spoonful of
currant jelly in, and just before you take it from the fire, half
a tumbler of wine. Many people prefer melted currant jelly
to any other sauce for venison or mutton.
46. Rice Sauce.
Boil one onion and half a tea cup of rice with a blade of
mace, till very soft, in just water enough to cover it then
stir in half a pint of milk, a little salt, and strain it. This is
a nice accompaniment to game.
47. Oyster Sauce.
Take the juice of the oysters, and to a pint put a couple
of sticks of mace, a little salt and pepper. Set it on the
fire when it boils, stir in a couple of tea spoonsful of
flour, mixed with milk. When it has boiled several min-
utes, stir in half a pint of oysters, a piece of butter, of
'
GRAVIES AND SAUCES. 27
the size of a hen's egg. Let them scald through, then take
them up.
48. White Celery Sauce for lolled Poultry.
Take five or. six heads of celery cut off the green tops,
cut up the remainder into small bits, and boil it till tender, in
half a pint of water mix two or three tea spoonsful of flour
smoothly with a little milk then add half a tea cup more of
milk, stir it in, add a small lump of butter, and a little salt.
When it boils, take it up.
49. Brown Sauce for Poultry.
Peel two or three onions, cut them in slices, flour and fry
them brown, in a little butter then sprinkle in a little flour,
pepper, salt, and sage add half a pint of the liquor the poul-
try was boiled in, and a table spoonful of catsup. Let it boil
up, then stir in half a wine glass of wine if you like.
50. Savory Jelly for Cold Meat.
Boil lean beef or veal till tender. If you have any beef
or veal bones, crack and boil them with the meat, (they should
be boiled longer than the meat,) together with a little salt
pork, sweet herbs, and pepper and salt. When boiled suffi-
ciently, take it off, strain it, and let it remain till the next day
then skim off the fat, take up the jelly, and scrape off the
dregs that adhere to the bottom of it put in the whites and
shells of several eggs, several blades of mace, a little wine,
and lemon juice set it on the fire, stir it well till it boils, then
strain it till clear through a jelly bag.
51. Liver Sauce for Fish.
Boil the liver of the fish then mash it fine, stir it into
drawn butler, put in a little cayenne, or black pepper, a cou-
ple of tea spoonsful of lemon juice, and a table spoonful of
catsup.
52. Sauce for Lobsters.
Boil a couple of eggs three minutes mix them with the
spawn of the lobster, and a tea spoonful of water. When
rubbed smooth, stir in a tea spoonful of mixed mustard
28 GRAVIES AND SAUCES.
half a tea cup of salad oil, or the same quantity of butter
melted, a little salt, pepper, and five table spoonsful of vine-
gar.
53. Chicken Salad.
Boil a chicken that weighs not more than a pound and a
half. When very tender, take it up, cut it in small strips,
and make the following sauce, and turn over it boil four eggs
three minutes then take them out of the shells, mash and
mix them with a couple of table spoonsful of olive oil, or
melted butter, two thirds of a tumbler of vinegar, a tea spoon-
ful of mixed mustard, a tea spoonful of salt, a little pep-
per, and essence of celery, if you have it if not, it can be
dispensed with.
54. Sauce for Turtle, or Calf's Head.
To half a pint of hot melted butter, or beef gravy, put the
juice and grated rind of half a lemon, a little sage, basil, or
sweet marjorum, a little cayenne, or black pepper, and salt.
Add a wine glass of white wine just before you take it up.
55. Apple and Cranberry Sauce.
Pare and quarter the apples if not tart, stew them in ci-
der if tart enough, stew them in water. When stewed soft,
put in a small piece of butter, and sweeten it to the taste,
with sugar. Another way, which is very good, is to boil the
apples, without paring them, with a few quinces and molasses,
in new cider, till reduced to half the quantity. When cool,
strain the sauce. This kind of sauce will keep good several
months. It makes very good plain pies, with the addition of
a little cinnamon or cloves. To make cranberry sauce, no-
thing more is necessary than to stew the cranberries till soft ;
then stir in sugar and molasses to sweeten it. Let the sugar
scald in it a few minutes. Strain it if you like it is very
good without straining.
56. Pudding Sauce.
Stir to a cream a tea cup of butter, with two of brown su-
gar, then add a wine glass of wine, or cider flavor it with
nutmeg, rose-water, or essence of lemon. If you wish to have
GRAVIES AND SAUCES. 20
it liquid, heat two-thirds of a pint of water boiling hot, mix
two or three tea spoonsful of flour with a little water, and stir
it into the boiling water. As soon as its boils up well, stir it
into the butter and sugar.
57. Tomato Soy.
Take ripe tomatos, and prick them with a fork lay them
in a deep dish, and to each layer put a layer of salt. Let
them remain in it four or five days, then take them out of the
salt, and put them in vinegar and water for one night. Drain
off the vinegar, and to each peck of tomatos put half a pint
of mustard seed, half an ounce of cloves, and the same quan-
tity of pepper. The tomatos should be put in a jar, with a
layer of sliced onions to each layer of the tomatos, and the
spices sprinkled over each layer. In ten days, they will be
in good eating order.
58. Tomato Catsup.
To a gallon of ripe tomatos, put four table spoonsful of
salt, four of ground black pepper, three table spoonsful of
ground mustard, half a table spoonful of allspice, half a
spoonful of cloves, six red peppers, ground fine simmer the
whole slowly, with a pint of vinegar, three or four hours
then strain it through a sieve, bottle and cork it tight. The
catsup should be made in a tin utensil, and the later in the
season it is made, the less liable it will be to spoil.
59. Mushroom Catsup.
Put a layer of fresh mushrooms in a deep dish, sprinkle a
little salt over them, then put in another layer of fresh mush-
rooms, and salt, and so on till you get in all the mushrooms.
Let them remain several days then mash them fine, and to
each quart put a table spoonful of vinegar, half a tea spoon-
ful of black pepper, and a quarter of a tea spoonful of cloves
turn it into a stone jar, set the jar in a pot of boiling water,
and let it boil two hours, then strain it without squeezing the
mushrooms. Boil the juice a quarter of an hour, skim it
well, let it stand a few hours to settle, then turn it off care-
fully through a sieve, bottle and cork it tight. Keep it in a
cool place.
8*
30 SAtTCES AND GRAVIES.
60. Walnut Catsup.
Procure the walnuts by the last of June keep them in salt
and water for a week, then bruise them, and turn boiling vin-
egar on them. Let them remain covered with vinegar for
several days, stirring them up each day then boil them a
quarter of an hour with a little more vinegar, strain it through
a thick cloth, so that none of the coarse particles of the wal-
nuts will go through season the vinegar highly with cloves,
allspice, pepper and salt. Boil the whole a few minutes, then
bottle and cork it tight. Keep it in a cool place.
61. Curry Powder.
Mix an ounce of ginger, one of mustard, one of pepper,
three of coriander seed, the same quantity of turmeric, a
quarter of an ounce of cayenne pepper, half an ounce of
cardamums, and the same of cummin seed and cinnamon.
Pound the whole fine, sift, and keep it in a bottle corked tight.
62. Essence of Celery.
Steep an ounce of celery seed in half a pint of brandy, or
vinegar. A few drops of this will give a fine flavor to soups,
and sauce for fowls*
63. Soup Herl Spirit.
Those who like a variety of herbs in soup, will find it veiy
convenient to have the following mixture. Take when in their
prime, thyme, sweet marjoram, sweet basil, and summer sa-
vory. When thoroughly dried, pound 5 and sift them. Steep
them in brandy for a fortnight, the spirit will then be fit
for use.
Veal Soup.
A leg of veal, after enough has been cut off for cutlets,
makes a soup nearly as good as calf's head. Boil it with
a cup two thirds full of rice, a pound and a half of pork
season it with salt, pepper, and sweet herbs, if you like. A
little celery boiled in it gives the soup a fine flavor. Some
people like onions, carrots, and parsely boiled in it. If you
wish for balls in the soup, chop veal and a little raw salt pork
SOUPS. 31
fine, mix it with a few bread crumbs, and a couple of eggs.
Season it with salt and pepper add a little curry powder if
you like, do it up into small balls, and boil them in the soup.
The veal should be taken up before the soup is seasoned.
Just before the soup is taken up, put in a couple of slices of
toast, cut into small pieces. If you do not like your soup
fat, let the liquor remain till the day after you have boiled
the meat, and skim off the fat before heating the liquor. The
shoulder of veal makes a good soup.
65. Mock Turtle, or Calfs Head Soup.
Boil the head until perfectly tender then take it out, strain
the liquor, and set it away until the next day then skim off
the fat, cut up the meat, together with the lights, and put it
into the liquor, put it on the fire, and season it with salt, pep-
per, cloves, and mace add onions and sweet herbs, if you
like stew it gently for half an hour. Just before you take
it up, add half a pint of white wine. For the balls, chop lean
veal fine, with a little salt pork, add the brains, and season
it with salt, pepper, cloves, mace, sweet herbs or curry powder,
make it up into ball^ about the size of half an egg, boil part
in the soup, and fry the remainder, and put them in a dish by
themselves.
66. Beef or Black Soup.
The shank of beef is the best part for soup cold roast
beef bones, and beef steak, make very good soup. Boil the
shank four or five hours in water, enough to cover it. Half
an hour before the soup is put on the table, take up the meat,
thicken the soup with scorched flour, mixed with cold water,
season it with salt, pepper, cloves, mace, a little walnut, or
tomato catsup improves it, put in sweet herbs or herb spirit
if you like. Some cooks boil onions in the soup, but as they
are very disagreeable to many persons, it is better to boil
and serve them up in a dish by themselves. Make force
meat balls of part of the beef and pork, season them with
mace, cloves, pepper, and salt, and boil them in the soup
fifteen minutes.
67. Chicken or Turkey Soup.
The liquor that a turkey or chicken is boiled in, makes a
32 SOUPS.
good soup. If you do not like your soup fat, let the liquor
remain till the day after the poultry has been boiled in it, then
skim off the fat, set it where it will boil. If there was not any
rice boiled with the meat, put in half a tea cup full, when the
liquor boils, or slice up a few potatoes and put in season it
with salt and pepper, sweet herbs, and a little celery boiled
in it improves it. Toast bread or crackers, and put them in
the soup when you take it up.
68. Oyster Soup.
Separate the oysters from the liquor, to each quart of the
liquor, put a pint of milk or water, set it on the fire with the
oysters. Mix a heaping table spoonful of flour with a little
water, and stir it into the liquor as soon as it boils. Season
it with salt, pepper, and a little walnut, or butternut vinegar.
if you have it, if not, common vinegar may be substituted.
Put in a small lump of butter, and turn it as soon as it boils
up again on to buttered toast, cut into small pieces.
69. Pea Soup.
If you make your soup of dry peas, ^ak them over night.
in a warm place, using a quart of water to each quart of the
peas. Early the next morning boil them an hour. Boil
with them a tea spoonful of saleratus, eight or ten minutes,
then take them out of the water they were soaking in, put
them into fresh water, with a pound of salt pork, and boil it
till the peas are soft, which will be in the course of three or
four hours. Green peas for soup require no soaking, and
boiling only long enough to have the pork get thoroughly
cooked, which will be in the course of an hour.
70. Portable Soup.
Take beef or veal soup, and let it get perfectly cold, then
skim off every particle of the grease. Set it on the fire, and
let it boil till of a thick glutinous consistence. Care should
be taken that it does not burn. Season it highly with salt,
pepper, cloves and mace add a little wine or brandy, and
then turn it on to earthen platters. It should not be more
than a quarter of an inch in thickness. Let it remain until
cold, then cut it in pieces three inches square, set them in
VARIOUS METHODS OF COOKING EGGS. 33
the sun to dry, turning them frequently. When perfectly
dry, put them in an earthen or tin vessel, having a layer of
white paper between each layer. These, if the directions
are strictly attended to, will keep good a long time. When-
ever you wish to make a soup of them, nothing more is
necessary, than to put a quart of water to one of the cakes,
and heat it very hot.
71. To Boil Eggs.
They should be put into boiling water, and if you wish to
have them soft, boil them only three minutes. If you wish
to have them hard enough to cut in slices, boil them five
minutes. Another way which is very nice, is to break the
shells, and drop the eggs into a pan of scalding hot water,
let it stand till the white has set, then put the pan on a
moderate fire, when the water boils up, the eggs are cooked
sufficiently. Eggs look very prettily cooked in this way, the
yelk being just visible through the white. If you do not use
the eggs for a garnish, serve them up with burnt butter.
See receipt for making, No. 42.
72. Omelet.
Beat the eggs to a froth, and to a dozen of eggs put three
ounces of finely minced boiled ham, beef, or veal ; if the latter
meat is used, add a little salt. Melt a quarter of a pound of
butter," mix a little of it with the eggs it should be just
lukewarm. Set the remainder of the butter on the fire, in a
frying or tin pan, when quite hot, turn in the eggs beaten to
a froth, stir them until they begin to set. When brown on
the under side, it is sufficiently cooked. The omelet should
be cooked on a moderate fire, and in a pan small enough, to
have the omelet an inch thick. When you take them up, lay
a flat dish on them, then turn the pan upside down.
73. Poached Eggs.
Break the eggs into a pan, beat them to a froth, then put
them into a buttered tin pan, set the pan on a few coals, put
in a small lump of butter, a little salt, let them cook very
slowly, stirring them constantly till they become quite thick,
then turn them on to buttered toast.
34 FISH.
74. Directions for Broiling, Boiling and Frying Fish.
Fish for boiling or broiling are the best the day after they
are caught. They should be cleaned when first caught,
washed in cold water, and half a tea cup of salt sprinkled on
the inside of them. If they are to be broiled, sprinkle pep-
per on the inside of them keep them in a cool place. When
fish is broiled, the bars of the gridiron should be rubbed over
with a little butter, and the inside of the fish put towards the
fire, and not turned till the fish is nearly cooked through
then butter the skin side, and turn it over fish should be
broiled slowly. When fresh fish is to be boiled, it should ei-
ther be laid on a fish strainer, or sewed up in a cloth if not,
it is very difficult to take it out of the pot without breaking.
Put the fish into cold water, with the back bone down. To
eight or ten pounds of fish, put half of a small tea cup of
salt. Boil the fish until you can draw out one of the fins
easily most kinds of fish will boil sufficiently in the course
of twenty or thirty minutes, some kinds will boil in less time.
Some cooks do not put their fish into the water till it boils,
but it is not a good plan, as the outside gets cooked too much,
and breaks to pieces before the inside is sufficiently done.
Fish for frying, after being cleaned and washed, should be
put into a cloth to have it absorb the moisture. They should
be dried perfectly, and a little flour rubbed over them. No
salt should be put on them, if you wish to have them brown
well. For five or six pounds of fish, fry three or four slices
of salt pork when brown, take them up, and if they do not
make fat sufficient to fry the fish in, add a little lard. When
the fish are fried enough, take them up, and for good plain
gravy, mix two or three tea spoonsful of flour with a little
water, and stir it into the fat the fish was fried in put in a
little butter, pepper, and salt, if you wish to have the gravy
rich add spices, catsup and wine turn the gravy over the
fish. Boiled fish should be served up with drawn butter, or
liver sauce, (see directions for making each, Nos. 41 and 51.)
Fish, when put on the platter, should not be laid over each
other if it can be avoided, as the steam from the under ones
makes those on the top so moist, that they will break to pieces
when served out.
FISH. 35
Great care and punctuality is necessary in cooking fish.
If not done sufficiently, or if done too much, they are not-
good. They should be eaten as soon as cooked. For a gar-
nish to the fish, use parsely, a lemon, or eggs boiled hard,
and cut in slices.
75. Chowder.
Fry three or four slices of pork till brown cut each of
your fish into five or six slices, flour, and put a layer of them
in your pork fat, sprinkle on pepper and a little salt add
cloves, mace, and sliced onions if you like lay on several
bits of your fried pork, and crackers previously soaked soft
in cold water. This process repeat till you get in all the fish,
then turn on water enough to just cover them put on a heat-
ed bake pan lid. When the fish have stewed about twenty
minutes, take them up, and mix a couple of tea spoonsful of
flour with a little water, and stir it into the gravy, also, a lit-
tle butter and pepper. Half a pint of white wine, spices, and
catsup, will improve it. Bass and cod make the best chow-
der black fish and clams make tolerably good ones. The
hard part of the clams should be cut off, and thrown away.
76. Stuffed and Baked Fish.
Soak bread in cold water till soft drain off the water,
mash the bread fine, mix it with a table spoonful of melted
butter, a little pepper and salt a couple of raw eggs makes
the dressing cut smoother add spices if you like. Fill the
fish with the dressing, sew it up, put a tea cup of water in
your bake pan, and a small piece of butter lay in the fish,
bake it from forty to fifty minutes. Fresh cod, bass, and
shad, are suitable fish for baking.
77. Codfish.
Fresh cod is good boiled, fried, or made into a chowder.
It is too dry a fish to broil. Salt cod should be soaked in
lukewarm water till the skin will come off easily then take
up the fish, scrape off the skin, and put it in fresh water, and
set it on a very moderate fire, where it will keep warm with-
out boiling, as it hardens by boiling. It takes between three
and four hours to cook it soft- -serve it up with drawn butter.
36 FISH.
Cold salt codfish is nice minced fine, and mixed with mashed
potatoes, and warmed up, with just water enough to moisten
it, and considerable butter. It makes a nice dish for break-
fast, prepared in the following manner. Pull the fish into
small pieces, soak it an hour in warm water, then drain off
the water, put a little milk and butter to it, stew it a few min-
utes, and serve it up with soft boiled eggs.
>
78. Cod Sounds and Tongues.
Soak them four or five hours in lukewarm water then
take them out of the water, scrape off the skin, cut them once
in two, and stew them in a little milk. Just before they are
taken up, stir in butter, and a little flour.
79. Halibut.
Is nice cut in slices, salted and peppered, and broiled or
fried. The fins and thick part is good boiled.
80. Striped and Sea Bass.
Bass are good fried, boiled, broiled, or made into a chowder.
81. Black Fish
Are the best boiled or fried they will do to broil, but are
not so good as cooked in any other way.
82. Shad.
Fresh shad are good baked or boiled, but better broiled.
For broiling, they should have a good deal of salt and pep-
per sprinkled on the inside of them, and remain several hours
before broiling. The spawn and liver are good boiled or
fried. Salt shad and mackerel, for broiling, should be soaked
ten or twelve hours in cold water. Salt shad, for boiling,
need not be soaked only long enough to get off the scales,
without you like them quite fresh if so, turn boiling water on
them, and let them soak in it an hour then put them into
fresh boiling water, and boil them twenty minutes. To pickle
shad, mix one pound of sugar, a peck of rock salt, two quarts
of blown salt, and a quarter of a pound of salt-petre. Allow
this quantity to every twenty-five shad. Put a layer of the
mixture at the bottom of the keg, then a layer of cleaned shad,
FISH. 37
with the skin side down. Sprinkle on another layer of salt,
sugar, and salt-petre, and so on till you get in all the shad.
Lay a heavy weight on the shad, to keep it under the brine.
If the juice of the shad does not run out so as to form brine
sufficient to cover them, in the course of a week, make a little
brine, and turn on to them.
83. Sturgeons.
Sturgeons are good boiled or baked, but better fried. Be-
fore baking it, boil it about fifteen minutes, to extract the
strong oily taste, and when baked, to eight or ten pounds of
it put a quart of water into the pan, and bake it till tender.
(See directions for baking fish, No. 74.) The part next to
the tail is the best for baking or frying. Sturgeons are very
nice, cooked in the following manner. Cut it in slices nearly
an inch thick fiy a few slices of pork when brown, take
them up, and put in the sturgeon. When a good brown co-
lor, take them up, and stir in a little flour and water, mixed
smoothly together. Season the gravy with salt, pepper, and
catsup stir in a little butter, and wine if you like, then put
back the sturgeon, and let it stew a few minutes in the gravy.
While the sturgeon is cooking, make force meat balls of part
of the sturgeon and salt pork fry and use them as a garnish
for the fish.
84. Fish Cakes.
Cold boiled fresh fish, or salt codfish, is nice minced fine,
with potatoes, moistened with a little water, and a little butter
put in, done up into cakes of the size of common biscuit, and
fried brown in pork fat or butter.
85. Fish Force Meat Balls.
Take a little uncooked fish, chop it fine, together with a
little raw salt pork, mix it with one or two raw eggs, a few
bread crumbs, and season the whole with pepper and spices.
Add a little catsup if you like do them up into small balls,
and fry them till brown.
86. Lobsters and Crabs.
Put them into boiling water, and boil them from half to
38 FISH.
three quarters of an hour, according to their size. Boil half
a tea cup of salt with every four pounds of the fish. When
cold, crack the shell, and take out the meat, taking care to
extract the blue veins, and what is called the lady in the lob-
ster, as they are very unhealthy. If the fish are not eaten
cold, warm them up with a little water, vinegar, salt, pepper,
and butter. The following way of dressing lobsters looks
very prettily. Pick out the spawn and red chord, mash them
fine, rub them through a sieve, put in a little butter and salt.
Cut the lobsters into squares, and warm it, together with the
spawn, over a moderate fire. When hot, take it up, and gar-
nish it with parsely. The chord and spawn are a handsome
garnish for any kind of fish.
87. Scollops.
Are nice boiled, and then fried, or boiled and pickled, in
the same manner as oysters. Take them out of the shells
when boiled, pick out the hearts, and throw the rest away,
as the heart is the only part that is healthy to eat. Dip the
hearts in flour, and fry them in lard till brown. The hearts
are good stewed, with a little water, butter, salt, and pepper.
88. Eels..
Eels, if very large, are best split open, cut into short pieces,
and seasoned with salt and pepper, and broiled several hours
after they have been salted. They are good cut into small
strips, and laid in a deep dish, with bits of salt pork, season-
ed with salt and pepper, and covered with pounded rusked
bread, then baked half ^in hour. Small eels are the best fried.
89. Trout.
Trout are good boiled, broiled, or fried they are also good
stewed a few minutes, with bits of salt pork, butter, and a
. little water. Trout, as well as all other kinds of fresh water
fish, are apt to have an earthy taste to remove it, soak them
in salt and water a few minutes, after they are cleaned.
90. Clams.
Wash and put them in a pot, with just water enough to pre-
vent the shells burning at the bottom of the pot. Heat them
FISH, 39
till the shells open take the clams out of them, and warm
them with a little of the clam liquor, a little salt, butter, and
pepper. Toast a slice or two of bread, soak it in the clam
liquor, lay it in a deep dish, and turn the clams on to it. For
clam pancakes, mix flour and milk together to form a thick
batter some cooks use the clam liquor, but it does not make
the pancakes as light as the milk. To each pint of the milk,
put a couple of eggs, and a few clams they are good taken
out of the shells without stewing, and chopped fine, or stew-
ed, and put into the cakes whole. Very large long clams are
good taken out of the shells without stewing, and broiled.
91. Stewed Oysters.
Strain the oyster liquor, rinse the bits of shells off the oys-
ters, then turn the liquor back on to the oysters, and put them
in a stew pan set them where they will boil up, then turn
them on to buttered toast salt, pepper, and butter them to
your taste. Some cooks add a little walnut catsup, or vine-
gar. The oysters should not be cooked till just before they
are to be eaten.
92. To Fry Oysters.
Take those that are large, dip them in beaten eggs, and
then in flour, or fine bread crumbs fry them in lard, till of
a light brown. They are a nice garnish for fish. They will
keep good for several months if fried when first caught, salt-
ed and peppered, then put into a bottle, and corked tight.
Whenever they are to be eaten, warm them in a little water.
93. Oyster Pancakes.
Mix equal quantities of milk and oyster juice together. To
a pint of the liquor when mixed, put a pint of wheat flour, a
few oysters, a couple of eggs, and a little salt. Drop it by
the large spoonful into hot lard.
94. Oyster Pie.
Line a deep pie plate with pie crust fill it with dry pieces
of bread, cover it over with puff paste bake it till a light
brown, either in a quick oven or bake pan. Have the oys-
*ers just stewed by the time the crust is done take off the
40 VEGETABLES.
upper crust, remove the pieces of bread, put in the oysters,
season them with salt, pepper, and butter. A little walnut
catsup improves the pie, but is not essential cover it with the
crust.
95. Scolloped Oysters.
Pound rusked bread or crackers fine butter scollop shells
or tins, sprinkle on the bread crumbs, then put in a layer of
oysters, a small lump of butter, pepper, salt, and a little of
the oyster juice then put on another layer of crumbs and
oysters, and so on till the shells are filled, having a layer of
crumbs at the top. Bake them till a light brown.
96. Potatoes.
The best way to cook Irish potatoes, is to pare and put
them in a pot, with just boiling water enough to prevent their
burning, and a little salt. Cover them tight, and let them
stew till you can stick a fork through them easily. If any
water remains in the pot, turn it off, put the pot where it will
keep moderately warm, and let the potatoes steam a few mo-
ments longer. The easiest way to cook them, is to put them
in boiling water, with the skins on, and boiled constantly till
done. They will not be mealy if they lie soaking in the
water without boiling. They are more mealy to peel them
as soon as tender, and then put back in the pot without
any water, and set in a warm place where they will steam,
with the lid of the pot off. Old and poor potatoes are best
boiled till soft, then peeled and mashed fine, with a little salt,
butter, and very little milk put in then put into a dish, smooth-
ed over with a knife, a little flour sprinkled over it, and
put where it will brown. Cold mashed, or whole boiled pota-
toes, are nice cut in slices, and fried with just butter or lard
enough to prevent their burning. When brown on both
sides, take them up, salt and butter them. Most potatoes
will boil in the course of half an hour new ones will boil in
less time. Sweet potatoes are better baked than boiled.
97. Potato Snow Balls.
Take the white mealy kind of potatoes pare them, and
put them into just boiling water enough to cover them add
VEGETABLES. 41
a little salt. When boiled tender, drain off the water, and
let them steam till they break to pieces take them up, put
two or three at a time compactly together in a strong cloth,
and press them tight, in the form of a ball then lay them in
your potatoe dish carefully, so as not to fall apart.
98. Turnips.
White turnips require about as much boiling as potatoes.
When tender, take them up, peel and mash them season
them with a little salt and butter. Yellow turnips require
about two hours boiling if very large, split them in two.
The tops of white turnips make a good salad.
99. Beets.
Beets should not be cut or scraped before they are boiled,
or the juice will run out, and make them insipid. In sum-
mer, they will boil in an hour in winter, it takes three hours
to boil them tender. The tops in summer are good boiled
for greens. Boiled beets cut in slices, and put in cold spiced
vinegar for several days, are very nice.
100. Parsnips and Carrots.
Wash them, and split them in two lay them in a stew
pan, with the flat side down, turn on boiling water enough to
cover them boil them till tender, then take them up, and
take off the skin, and butter them. Many cooks boil them
whole, but it is not a good plan, as the outside gets done too
much, before the inside is cooked sufficiently. Cold boiled
parsnips are good cut in slices, and fried brown.
101. Onions.
Peel and put them in boiling milk, (water will do, but it is
not as good.) When boiled tender, take them up, salt them,
and turn a little melted butter over them.
102. Articlwkes.
Scrape and put them in boiling water, with a table spoon-
ful of salt to a couple of dozen. When boiled tender, (which
will be in about two hours,) take them up, salt and butter
each one.
4*
42 VEGETABLES.
103. Squashes.
Summer squashes, if very young, may be boiled whole if
not, they should be pared, quartered, and the seeds taken out.
When boiled very tender, take them up, put them in a strong
cloth, and press out all the water mash them, salt and but-
ter them to your taste. The neck part of the winter squash
is the best. Cut it in narrow strips, take off the rind, and
boil the squash in salt and water till tender then drain off
the water, and let the pumpkin steam over a moderate fire
for ten or twelve minutes. It is good not mashed if mash-
ed, add a little butter.
104. Callage and Cauliflowers.
Trim off the loose leaves of the cabbage, cut the stalky
in quarters, to the heart of the cabbage boil it an hour. If
not boiled with corned beef, put a little salt in the water in
which they are boiled. White cauliflowers are the best.
Take off the outside leaves, cut the stalk close to the leaves,
let them lie in salt and cold water for half an hour before
boiling them boil them fifteen or twenty minutes, according
to their size. Milk and water is the best to boil them in,
but clear water does very well. Put a little salt in the pot
in which they are boiled.
105. Asparagus.
Cut the white part of the stalks off, and throw it away-
cut the lower part of the stalks in thin slices if tough, and
boil them eight or ten minutes before the upper part is put in.
Lay the remainder compactly together, tie it carefully in
small bundles, and boil it from fifteen to twenty minutes, ac-
cording to its age. Boil a little salt with them, and a quar-
ter of a tea spoonful of saleratus, to two or three quarts of
water, to preserve their fresh green color. Just before your
asparagus is done, toast a slice of bread, moisten it with a
little of the asparagus liquor, lay it in your asparagus dish,
and butter it then take up the asparagus carefully with a
skimmer, and lay it on the toast, take off the string, salt
it, and turn a little melted butter over the whole.
VEGETABLES. 48
106. Peas.
Peas should be put into boiling water, with salt and sal-
eratus, in the proportion of a quarter of a tea spoonful of
saleratus to half a peck of peas. Boil them from fifteen to
thirty minutes, according to their age and kind. When boil-
ed tender, take them out of the water with a skimmer, salt and
butter them to the taste. Peas to be good should be fresh
gathered, and not shelled till just before they are cooked.
107. Sweet Corn.
Corn is much sweeter to be boiled on the cob. If made
into sucatosh, cut it from the cobs, and boil it with Lima beans,
and a few slices of salt pork. It requires boiling from fif-
teen to thirty minutes, according to its age.
108. To cook various kinds of Beans.
French beans should have the strings taken off if old, the
edges should be cut off, and the beans cut through the middle.
Boil them with a little salt, from twenty-five to forty minutes,
according to their age. A little saleratus boiled with them
preserves their green color, and makes them more healthy.
Salt and butter them when taken up. Lima beans can be
jiept the year round, by being perfectly dried when fresh gath-
ered in the pods, or being put without drying into a keg, with
a layer of salt to each layer of beans, having a layer of salt
at the bottom of the keg. Cover them tight, and keep them
in a cool place. Whenever you wish to cook them, soak
them over night, in cold water shell and boil them, with a
little saleratus. White beans for baking, should be picked
over carefully to get out the colored and bad ones. Wash
and soak them over night in a pot, set where they will keep
lukewarm. There should be about three quarts of water to
three pints of the beans. The next morning set them where
they will boil, with a tea spoonful of saleratus. When they
have boiled four or five minutes, take them up with a skim-
mer. Put them in a baking pot. Gash a pound of pork,
and put it down in the pot, so as to have the beans cover all
but the upper surface turn in cold water till you can just see
44 VEGETABLES.
it at the top. They will bake in a hot oven, in the course of
three hours but they are better to remain in it five or six
hours. Beans are good prepared in the same manner as for
baking, and stewed several hours without baking.
109. Greens.
White mustard, spinach, water cresses, dandelions, and the
leaves and roots of very small beets, are the best greens.
Boil them with a little salt and saleratus in the water. If not
fresh and plump, soak them in salt and water half an hour
before cooking them. When they are boiled enough, they
will sink to the bottom of the pot.
110. Salads.
To be in perfection, salads should be fresh gathered, and
kept in cold water for an hour before they are put on the ta-
ble. The water should be drained from them, and if you
have not any salad oil, melt a little butter and put it in a
separate dish if turned over the salad, it will not be crispy.
111. Cucumbers.
To be healthy they should not be picked longer than a day
before they are to be eaten. They should be kept in cold
water, and fifteen or twenty minutes before they are to b^
eaten, pare and slice them into fresh cold water, to take out
the slimy matter. Just before they are put on the table, drain
off the water. Put them in a deep dish ; sprinkle on a good
deal of salt and pepper cover them with vinegar. Cucum-
bers are thought by many people to be very unhealthy, but
if properly prepared, they will not be found to be any more
unwholesome than most other summer vegetables.
112. To stew Mushrooms.
Cut off the lower part of the stem, as it is apt to have an
earthy taste. Peel and put them in a saucepan, with just wa-
ter enough at the bottom, to prevent their burning to the pan.
Put in a little salt, and shake them occasionally while stew-
ing, to prevent their burning. When they have stewed quite
tender, put in a little butter and pepper add spices and wine
VEGETABLES. 4O
if you like. They should stew very slowly till tender, and
not be seasoned till just before they are taken up. Serve
them up on buttered toast.
113. Egg Plant.
Boil them a few moments to extract the bitter taste then
cut them in thick slices ; sprinkle a little salt between each
slice. Let them lie half an hour then fry them till brown
in lard.
114. Celeriac*
This is an excellent vegetable, but is little known. The
stalks of it can hardly be distinguished from celery, and it is
much easier cultivated. The roots are nice boiled tender,
cut in thin slices, and put in soup or meat_ pies ; or cooked in
the following manner, and eaten with meat. Scrape and cut
them in slices. Boil them till very tender then drain off the
water. Sprinkle a little salt over them turn in milk enough
to cover them. When they have stewed about four or five
minutes, turn them into a dish, and add a little butter.
115. Salsify or Vegetable Oyster.
The best way to cook it is to parboil it, (after scraping off
the outside,) then cut it in slices, dip it into a beaten egg, and
fine bread crumbs, and fry it in lard. It is very good boiled,
then stewed a few minutes in milk, with a little butter and
salt. Another way which is very good, is to make a bat-
ter of wheat flour, milk and eggs ; cut the Salsify in thin
slices, (after having been boiled tender,) put them into the
batter with a little salt ; drop this mixture into hot fat, by the
large spoonful. When a light brown, they are cooked suf-
ficiently.
116. Tomatoes. ,
If very ripe will skin easily ; if not, pour scalding water
on them, and let them remain in it four or five minutes. Peel
and put them in a stew pan, with a table spoonful of water,
if not very juicy ; if so, no water will be required. Put in a
little salt, and stew them for half an hour ; then turn them
into a deep dish with buttered toast. Another way of cook-
ing them, which is considered very nice by epicures, is to put
46 PICKLES.
them in a deep dish, with fine bread crumbs, crackers pound-
ed fine, a layer of each alternately ; put small bits of butter,
a little salt, and pepper on each layer some cooks add a lit-
tle nutmeg and sugar. Have a layer of bread crumbs on
the top. Bake it three quarters of an hour.
117. Gumbo.
Take an equal quantity of young tender ocra chopped fine,
and ripe tomatoes skinned, an onion cut into slices, a small
lump of butter, a little salt and pepper. Put the whole in a
stew pan, with a table spoonful .of water, and stew it till tender.
118. Southern manner of Boiling Rice.
Pick over the rice, rinse it in cold water a number of times,
to get it perfectly clean ; drain off the water, then put it in a
pot of boiling water, with a little salt. Allow as much as a
quart of water to a tea-cup of rice, as it absorbs the water
very much while boiling. Boil it seventeen minutes ; then
turn the water off very close ; set the pot over a few coals,
and let it steam fifteen minutes with the lid of the pot off.
The beauty of rice boiled in this way, is, that each kernel
stands out by itself, while it is quite tender. Great care is
necessary to be used in the time of boiling and steaming it,
as a few moments variation in the time, makes a great deal
of difference in the looks of it. The water should boil
hard when the rice is put in, and not suffered to stop boil-
ing, till turned off to have the rice steamed. The water that
the rice is boiled in, makes good starch for muslin, if boiled
a few minutes by itself.
118. Directions for Pickling.
Vinegar for pickling should be good, but not of the sharp-
est kind. Brass utensils should be used for pickling. They
should be thoroughly cleaned before using, and no vinegar
should be allowed to cool in them, as the rust formed by so
doing is very poisonous. Boil alum and salt in the vinegar,
in the proportion of half a tea cup of salt, and a table spoon-
ful of alum, to three gallons of vinegar. Stone and wooden
vessels are the only kinds of utensils that are good to keep
pickles in. Vessels that have had any grease in will not do
for pickles, as no washing will kill the grease that the pot has
PICKLES. 47
absorbed. All kinds of pickles should be stirred up occa-
sionally. If there is any soft ones among them, they should
be taken out, the vinegar scalded, and turned back while
hot if very weak, throw it away, and use fresh vinegar.
Whenever any scum rises, the vinegar needs scalding. If
you do not wish to have all your pickles spiced, it is a good
plan to keep a stone pot of spiced vinegar by itself, and put
in a few of your pickles a short time before they are to be
eaten.
120. To Pickle Peppers.
Procure those that are fresh and green. If you do not like
them very fiery, cut a small slit in them, and take the seeds
out carefully with a small knife, so as not to mangle the pep.
per. Soak them in salt and water, eight or nine days, chang-
ing the water each day. Keep them in a warm place. If
you like them stuffed, chop white cabbage fine, season it
highly with cloves, cinnamon, mace, and fill the peppers with
it add nasturtions if you like sew them up carefully, and
put them in cold spiced vinegar. Tomatoes when very small
and green are good pickled with the peppers.
121. Mangoes.
Procure muskmelons as late in the season as possible
if pickled early, they are not apt to keep well. Cut a small
piece from the side that lies upon the ground while growing,
take out the seeds, and if the citron or nutmeg melons are
used for mangoes, the rough part should be scraped off. The
long common muskmelons make the best mangoes. Soak
the melons in salt and water, three or four days ; then take
them out of the water ; sprinkle on the inside of the melons,
powdered cloves, pepper, nutmeg ; fill them with small strips
of horseradish, cinnamon, and small string beans. Flag
root, nasturtions, and radish tops, are also nice to fill them
with. Fill the crevices with American mustard seed. Put
back the pieces of melon that were cut off, and bind the me-
lon up tight with white cotton cloth, sew it on. Lay the me-
lons in a stone jar, with the part that the covers are on, up.
Put into vinegar for the mangoes, alum, salt and pepper-
corns, in the same proportion as for cucumbers heat it scald-
48 PICKLES.
ing hot, then turn it on to the melons. Barberries or radish
tops pickled in bunches, are a pretty garnish for mangoes.
The barberries preserve their natural color best by being first
dried. Whenever you wish to use them, turn boiling vinegar
on them, and let them lie in it several hours to swell out.
122. To Pickle Butternuts and Walnuts.
The nuts for pickling should be gathered as early as July,
unless the season is very backward. When a pin will go
through them easily, they are young enough to pickle. Soak
them in salt and water a week then drain it off. Rub them
with a cloth, to get off the roughness. To a gallon of vine-
gar put a tea-cup of salt, a table-spoonful of powdered cloves
and mace, mixed together, half an ounce of allspice, and
peppercorns. Boil the vinegar and spices, and turn it while
hot on to the nuts. In the course of a week, scald the vin-
egar, and turn it back on them while hot. They will be fit
to eat in the course of a fortnight.
123. Peaches and Apricots.
Take those of a full growth, but perfectly green, put them
in salt and water* strong enough to bear up an egg. When
they have been in a week, take them out, and wipe them
carefully with a soft cloth. Lay them in a pickle jar. Put
to a gallon of vinegar half an ounce of cloves, the same
quantity of peppercorns, sliced ginger and mustard seed
add salt, and boil the vinegar then turn it on to the peaches
scalding hot. Turn the vinegar from them several times.
Heat it scalding hot, and turn it back while hot.
124. To Pickle Callages and Cauliflowers.
Purple cabbages are the best for pickling. Pull off the
loose leaves, quarter the cabbages, put them in a keg, and
sprinkle a great deal of salt, on each one let them remain
five or six days. To a gallon of vinegar put an ounce of
mace, one of peppercorns and cinnamon, (cloves and allspice
improve the taste of the cabbages, but they turn it a dark
color.) Heat the vinegar scalding hot, put in a little alum,
and turn it while hot on to the cabbages the salt should
remain that was sprinkled on the cabbages. Turn the vine-
PICKLES. 49
gar from the cabbages six or seven times heat it scalding
hot, and turn it back while hot, to make them tender. Cauli-
flowers are pickled in the same manner. Cauliflowers cut
into bunches, and pickled with beet roots sliced, look very
prettily.
125. East. India Pickle.
Chop cabbage fine, leaving out the stalks, together with
three or four onions, a root of horseradish, and a couple
of green peppers to each cabbage. Soak the whole in salt
and water three or four days. Spice some vinegar very
strong with mace, clones, allspice and cinnamon. Heat it
scalding hot add alum and salt, and turn it on to the cab-
bage, onions and pepper, which should previously have all the
brine drained from them. This pickle will be fit to eat in
the course of three or four weeks.
126. French Beans and Radish Pods.
Gather them while quite small and tender. Keep them in
salt and water, till you get through collecting them chang-
ing the water as often as once in four or five days. Then
scald them with hot salt and water, let them lie in it till cool,
then turn on hot vinegar spiced with peppercorns, mace and
allspice. The radish top, if pickled in small bunches, are a
pretty garnish for other pickles.
127. Nasturtion.
Take them when small and green put them in salt and
water change the water once in three days. When you
have done collecting the nasturtions, turn off the brine, and
pour on scalding hot vinegar.
128. Samphire.
Procure samphire that is fresh and green let it lay in salt
for three days then take it out, and for a peck of samphire
spice a gallon of vinegar with a couple of dozen of pepper-
corns add half a tea-cup of salt heat the vinegar scalding
hot, and turn it on to the samphire while hot cover it close.
In the course of ten days, turn the vinegar from the sam-
phire, heat it scalding hot, and turn it back.
5
50 PICKLES.
129. Onions.
Peel and boil them in milk and water ten minutes. To
a gallon of vinegar put half an ounce of cinnamon and mace,
a quarter of an ounce of cloves, a small tea-cup of salt, and
half an ounce of alum. Heat the vinegar, together with the
spices, scalding hot, and turn it on to the onions, which should
previously have the water and milk drained from them.
Cover them tight till cold.
130. Artichokes.
Soak the artichokes in salt and water, for several days,
then drain and rub them till you get all the skin off. Turn
boiling vinegar on them, with salt, alum, and peppercorns in
it, in the same proportion as for cucumbers. Let them re-
main a week, then turn off the vinegar, scald it, and turn it
back while hot on to the artichokes. Continue to turn boil-
ing vinegar on to the artichokes till thoroughly pickled.
131. Cucumbers.
Gather those that are small and green, and of a quick
growth. Turn boiling water on them as soon as picked.
Let them remain in it four or five hours, then put them in
cold vinegar, with alum and salt, in the proportion of a table
spoonful of the former and a tea cup of the latter, to every
gallon of vinegar. When you have done collecting the cu-
cumbers for pickling, turn the vinegar from the cucumbers,
scald and skim it till clear, then put in the pickles, let them
scald without boiling, for a few minutes ; then turn them
while hot into the vessel you intend to keep them in. A few
peppers, or peppercorns, improve the taste of the cucumbers.
Cucumbers to be brittle need scalding several times. If the
vinegar is weak, it should be thrown away, and fresh put to
the cucumbers, with more alum and salt. Another method
of pickling cucumbers, which is good, is to put them in salt
and water, as you pick them changing the salt and water
once in three or four days. When you have done collecting
your cucumbers for pickling, take them out of the salt and
water, turn on scalding hot vinegar, with alum, salt and pep-
percorns in it.
BREAD. 51
132. Gherkins.
Put them in strong brine keep them in a warm place.
When they turn yellow, drain off the brine, and turn hot vine-
gar on them. Let them remain in it till they turn green,
keeping them in a warm place. Then turn off the vinegar
add fresh scalding hot vinegar, spiced with mace, allspice,
and peppercorns add alum and salt, in the same proportion
as for cucumbers.
133. To Pickle Oysters.
Take the oysters from the liquor, strain and boil it. Rinse
the oysters, if there are any bits of the shells attached to
them. Put them into the liquor while boiling. Boil them
one minute, then take them out of it, and to the liquor put a
few peppercorns, cloves, and a blade or two of mace add a
little salt, and the same quantity of vinegar as oyster juice.
Let the whole boil fifteen minutes, then turn it on to the oys-
ters. If you wish to keep the oysters for a number of weeks,
bottle and cork them tight as soon as cold.
134. To Pickle Mushrooms.
Peel and stew them, with just water enough to prevent
their sticking at the bottom of the pan. Shake them occa-
sionally, to prevent their burning. When tender, take them
up, and put them in scalding hot vinegar, spiced with mace,
cloves, and peppercorns add a little salt. Bottle'and cork
them tight, if you wish to keep them long.
135. Wheat Bread.
For six common sized loaves of bread, take three pints of
boiling water, and mix it with five or six quarts of flour.
When thoroughly mixed, add three pints of cold water. Stir
it till the whole of the dough is of the same temperature.
When lukewarm, stir in half a pint of family yeast, (if brew-
ers' yeast is used, a less quantity will answer,) a table-spoon-
ful of salt, knead in flour till stiff enough to mould up, and
free from lumps. The more the bread is kneaded, the better
it will be. Cover it over with a thick cloth, and if the wea-
52 BREAD.
ther is cold, set it near a fire. To ascertain when it has
risen, cut it through the middle with a knife if full of small
holes like a sponge, it is sufficiently light for baking. It
should be baked as soon as light. If your bread should get
sour before you are ready to bake it, dissolve two or more
tea-spoonsful of saleratus (according to the acidity of it) in
a tea-cup of milk or water, strain it on to the dough, work it
in well then cut off enough for a loaf of bread mould it
up well, slash it on both sides, to prevent its cracking when
baked put it in a buttered tin-pan. The bread should stand
ten or twelve minutes in the pans before baking it. If you
like your bread baked a good deal, let it stand in the oven an
hour and a half. When the wheat is grown, it makes better
bread to wet the flour entirely with boiling water. It should
remain till cool before working in the yeast. Some cooks
have an idea that it kills the life of the flour to scald it, but
it is a mistaken idea it is sweeter for it, and will keep
good much longer. Bread made in this way is nearly as
good as that which is wet with milk. Care must be taken
not to put the yeast in when the dough is hot, as it will scald
it, and prevents its rising. Most ovens require heating an
hour and a half for bread. A brisk fire should be kept up,
and the doors of the room should be kept shut, if the weather
is cold. Pine and ash, mixed together, or birch-wood, is the
best for heating an oven. To ascertain if your oven is of
the right temperature, when cleaned, throw in a little flour ;
if it browns in the course of a minute, it is sufficiently hot ;
if it turns black directly, wait several minutes, before putting
in the things that are to be baked. If the oven does not
bake well, set in a furnace of live coals.
136. Sponge Bread.
For four loaves of bread, take three quarts of wheat flour,
and the same quantity of boiling water-r-mix them well to-
gether. Let it remain till lukewarm, then add a tea-cup full
of family, or half a tea-cup of distillery yeast. Set it in a
warm place to rise. When light, knead in flour till stiff
enough to mould up, then let it stand till risen again, before
moulding it up.
BREAD. 53
137. Rye Bread.
Wet up rye flour with lukewarm milk, (water will do to
wet it with, but it will not make the bread so good.) Put in
the same proportion of yeast as for wheat bread. For four
or five loaves of bread, put in a couple of tea-spoonsful of
salt. A couple of table-spoonsful of melted butter makes
the crust more tender. It should not be kneaded as stiff as
wheat bread, or it will be hard when baked. When light,
take it out into pans, without moulding it up let it remain
in them about twenty minutes, before baking.
138. Brawn Bread.
Brown bread is made by scalding Indian meal, and stir-
ring into it, when lukewarm, about the same quantity of rye
flour as Indian meal add yeast and salt in the same propor-
tion as for other kinds of bread. Bake it between two and
three hours.
139. Indian Bread.
Mix Indian meal with cold water, stir it into boiling watei,
let it boil half an hour stir in a little salt, take it from the
fire, let it remain till lukewarm, then stir in yeast and Indian
meal, to render it of the consistency of unbaked rye dough.
When light, take it out into buttered pans, let it remain a few
minutes, then bake it two hours and a half.
140. Potato Bread.
- j ^r
Boil the potatoes very soft, then peel and mash them fine.
Put in salt, and very little butter then rub them with the
flour wet the flour with lukewarm water then work in the
yeast, and flour till stiff to mould up. It will rise quicker
than common wheat bread, and should be baked as soon as
risen, as it turns sour very soon. The potatoes that the
bread is made of should be mealy, and mixed with the flour
in the proportion of one -third of potatoes to two-thirds of
flour.
141. Rice Bread.
Boil a pint of rice till soft then mix it with a couple of
5*
54 YEAST.
quarts of rice or wheat flour. When cool, add half a tea-
cup of yeast, a little salt, and milk to render it of the con-
sistency of rye bread. When light, bake it in small butter-
ed pans.
142. French Rolls.
- Turn a quart of lukewarm milk on to a quart of flour.
Melt a couple of ounces of butter, and put to the milk and
flour, together with a couple of eggs, and a tea-spoonful of
salt. When cool, stir in half a tea-cup of yeast, and flour to
make it stiff enough to mould up. Put it in a warm place.
When light, do it up into small rolls lay the rolls on flat
buttered tins let them remain twenty minutes before baking.
143. Yeast.
Boil a small handful of hops in a couple of quarts of wa-
ter. When the strength is obtained from them, strain the
liquor put it back on the fire take a little of the liquor,
and mix smoothly with three heaping table-spoonsful of wheat
flour stir it into the liquor when it boils. Let it boil five
or six minutes take it from the fire. When lukewarm, stir
in a tea-cup of yeast keep it in a warm place till risen.
When of a frothy appearance, it is sufficiently light. Add a
table-spoonful of salt, turn it into a jar, and cover it tight.
Some people keep yeast in bottles, but they are apt to burst
some use jugs, but they cannot be cleaned so easily as jars.
Whenever your yeast gets sour, the jar should be thoroughly
cleaned before fresh is put in if not cleaned, it will spoil the
fresh yeast. Yeast made in this manner will keep good a fort-
night in warm weather ; in cold weather longer. If your yeast
appears to be a little changed, add a little saleratus to it before
you mix it with your bread. If it does not foam well, when
put in, it is too stale to use. Milk yeast makes sweeter bread
than any other kind of yeast, but it will not keep good long.
It is very nice to make biscuit of. Take half the quantity
of milk you need for your biscuit set it in a warm place,
with a little flour, and a tea-spoonful of salt. When light,
mix it with the rest of the milk, and use it directly for the
biscuit. It takes a pint of this yeast for five or six loaves
of bread. Another method of making yeast, which is very
BISCUIT. 55
good, is to take about half a pound of your bread dough, when
risen, and roll it out thin, and dry it. When you wish to
make bread, put a quart of lukewarm milk to it, set it near
the fire to rise when light, scald the flour, and let it be till
lukewarm then add the yeast and salt. This will raise the
bread in the course of an hour. The dough will need a lit-
tie fresh hop liquor put to it, in the course of three or four
times baking. Potato yeast makes very nice bread, but the
yeast docs not keep good as long as when made without them.
It is made in the following manner : boil a couple of good-
sized potatoes soft peel and rub them through a sieve put
to it a couple of table-spoonsful of wheat flour, and a quart
of hot hop tea when lukewarm, stir in half a tea-cup of
yeast when light, put in a couple of tea-spoonsful of salt,
put it in your yeast-jar, and cover it up tight.
144. Yeast Cakes.
Stir into a pint of good lively yeast a table -spoonful of
salt, and rye or wheat flour to make a thick batter. When
risen, stir in Indian meal till of the right consistency to roll
out. When risen again, roll them out very thin, cut them
into cakes with a tumbler, and dry them in the shade in clear
windy weather. Care must be taken to keep them from the
sun, or they will ferment. When perfectly dry, tie them up
in a bag, and keep them in a cool dry place. To raise four
or five loaves of bread, take one of these cakes, and put to
it a little lukewarm milk or water. When dissolved, stir in
a couple of table-spoonsful of flour, set it near the fire
When light, use it for your dough. Yeast cakes will keep
good five or six months. They are very convenient to use
in summer, as common yeast is so apt to ferment.
145. Butter Biscuit.
Melt a tea-cup of butter mix it with two-thirds of a pint
of milk, (if you have not any milk, water may be substituted,
but the biscuit will not be as nice.) Put in a tea-spoonful of
salt, half a tea-cup of yeast, (milk yeast is the best, see di.
rections for making it) stir in flour till it is stiff enough to
mould up. A couple of eggs improve the biscuit, but are
not essential. Set the dough in a warm place when risen,
56 BISCUIT.
mould the dough with the hand into small cakes, lay them on
flat tins that have been buttered. Let them remain half an
hour before they are baked.
146. Butter -milk Biscuit.
Dissolve a couple of tea-spoonsful of saleratus in a tea-
cup of sour milk mix it with a pint of butter-milk, and a
couple of tea-spoonsful of salt. Stir in flour until stiff
enough to mould up. Mould it up into small cakes, and bake
them immediately.
147. Hard Biscuit.
Weigh out four pounds of flour, and rub three pounds and
a half of it with four ounces of butter, four beaten eggs, and
a couple of tea-spoonsful of salt. Moisten it with milk,
pound it out thin with a rolling-pin, sprinkle a little of the re-
served flour over it lightly roll it up and pound it out again,
sprinkle on more of the flour this operation continue to
repeat till you get in all the reserved flour then roll it out
thin, cut it into cakes with a tumbler, lay them on flat but-
tered tins, cover them with a damp cloth, to prevent their
drying. Bake them in a quick oven.
148. Saleratus Biscuit.
Put a couple of tea-spoonsful of saleratus in a pint of sour
milk. If you have not any sour milk, put a table-spoonful
of vinegar to a pint of sweet milk, set it in a warm place
as soon as it curdles, mix it with the saleratus put in a cou-
ple of table-spoonfuls of melted butter, and flour to make
them sufficiently stiff to roll out. Mould them up into small
biscuit, and bake them immediately.
149. Potato Biscuit.
Boil mealy potatoes very soft, peel and mash them. To
four good-sized potatoes, put a piece of butter, of the size of
a hen's egg, a tea-spoonful of salt. When the butter has
melted, put in half a pint of cold milk. If the milk cools
the potatoes, put in a quarter of a pint of yeast, and flour to make
them of the right consistency to mould up. Set them in a
HOT CAKES. 57
warm place when risen, mould them up with the hand let
them remain ten or fifteen minutes before baking them.
150. Sponge Biscuit.
Stir into a pint of lukewarm milk half a tea-cup of melted
butter, a tea-spoonful of salt, half a tea-cup of family, or a
table-spoonful of brewers' yeast, (the latter is the best ;) add
flour till it is a very stiff batter. When light, drop this mix-
ture by the large spoonful on to flat, buttered tins, several
inches apart. Let them remain a few minutes before baking*
Bake them in a quick oven till they are a light brown.
151. Crackers.
Rub six ounces of butter with two pounds of flour dis-
solve a couple of tea-spoonsful of saleratus in a wine glass
of milk, and strain it on to the flour add a tea-spoonful of
salt, and milk enough to enable you to roll it out. Beat it
with a rolling-pin for half an hour, pounding it out thin
cut it into cakes with a tumbler bake them about fifteen
minutes, then take them from the oven. When the rest of
your things are baked sufficiently, take them out, set in the
crackers, and let them remain till baked hard and crispy.
152. Cream Cakes.
Mix half a pint of thick cream with the same quantity of
milk, four eggs, and flour to render them just stiff enough to
drop on buttered tins. They should be dropped by the large
spoonful several inches apart, and baked in a quick oven.
153. Crumpets.
Take three tea-cups of raised dough, and work into it, with
the hand, half a tea-cup of melted butter, three eggs, an<X
milk to render it a thick batter. Turn it into a buttered
bake pan let it remain fifteen minutes, then put on a bake
pan, heated so as to scorch flour. It will bake in half an
hour.
154. Rice Cakes.
Mix a pint of rice boiled soft with a pint of milk, a tea-
spoonful of salt, and three eggs, beaten to a froth. Stir in
58 HOT CAKES.
rice or wheat flour till of the right consistency to fry. If you
like them baked, add two more eggs, and enough more flour
to make them stiff enough to roll out, and cut them into
cakes.
155. Rice Ruffs.
To a pint of rice flour put boiling water or milk sufficient
to make a thick batter. Beat four eggs, (when it is cool,)
and put in, together with a tea-spoonful of salt. Drop this
mixture by the large spoonful into hot fat.
156. Buckwheat Cakes.
Mix a quart of buckwheat flour with a pint of lukewarm
milk, (water will do, but is not as good,) and a tea-cup of
yeast set it in a warm place to rise. When light, (which
will be in the course of eight or ten hours if family yeast is
used, if brewers' yeast is used, they will rise much quicker,)
add a tea-spoonful of salt if sour, the same quantity of sal-
eratus, dissolved in a little milk, and strained. If they are
too thick, thin them with cold milk or water. Fry them in
just fat enough to prevent their sticking to the frying pan.
157. Economy Cakes.
Rusked bread, or that which is old and sour, can be made
into nice cakes. The bread should be cut into small pieces,
and soaked in cold water till very soft. Then drain off the
water, mash the bread fine to three pints of the bread pulp
put a couple of beaten eggs, three or four table-spoonsful of
flour, and a little salt dissolve a tea-spoonful of saleratus to
a tea-cup of milk, strain it, then stir it into the bread add
more milk till it is of the right consistency to fry. The bat-
ter should be rather thicker than that of buckwheat cakes,
and cooked in the same manner. Another way of making
them, which is very good, is to mix half a pint of wheat flour
with enough cold milk or water to render it a thick batter,
and a couple of table-spoonsful of yeast. When light, mix
the batter with the bread, (which should be previously soaked
soft, and mashed fine,) add salt, and a tea-spoonful of sal-
eratus, dissolved in a little milk. Fry them in just fat enough
to prevent their sticking to the frying pan.
HOT CAXES. 59
158. Green Corn Cake
Mix a pint of grated green corn with three table-spoonsful
of milk, a tea-cup of flour, half a tea-cup of melted butter,
one egg, a tea-spoonful of salt, and half a tea-spoonful of
pepper. Drop this mixture into hot butter by the spoonful,
let the cakes fry eight or ten minutes. These cakes are nice
served up with meat for dinner.
159. Indian Corn Cake.
Stir into a quart of sour or butter-milk a couple of tea-
spoonsful of saleratus, a little salt, and sifted Indian meal to
render it a thick batter a little cream improves the cake
bake it in deep cake pans about an hour. When sour milk
cannot be procured, boil sweet milk, and turn it on to the In-
dian meal when cool, put in three beaten eggs to a quart
of the meal add salt to the taste.
160. Indian Slap Jacks.
Scald a quart of Indian meal when lukewarm, turn, stir
in half a pint of flour, half a tea-cup of yeast, and a little
salt. When light, fry them in just fat enough to prevent
their sticking to the frying pan. Another method of making
them, which is very nice, is to turn boiling milk or water on
to the Indian meal, in the proportion of a quart of the former
to a pint of the latter stir in three table-spoonsful of flour,
three eggs well beaten, and a couple of tea-spoonsful of salt.
161. Journey or Johnny Cakes.
Scald a quart of sifted Indian meal with sufficient water to
make it a very thick batter. Stir in two or three tea-spoons-
ful of salt mould it with the hand into small cakes. In
order to mould them up, it will be necessary to nib a good
deal of flour on the hands, to prevent their sticking. Fry
them in nearly fat enough to cover them. When brown on
the under side, they should be turned. It takes about twenty
minutQS to cook them. When cooked, split and butter them.
Another way of making them, which is nice, is to scald the
Indian meal, and put in saleratus, dissolved in milk and salt,
in the proportion of a tea-spoonful of each to a quart of
60 HOT CAKES.
meal. Add two or three table-spoonsful of wheat flour, and
drop the batter by the large spoonful into a frying pan. The
batter should be of a very thick consistency, and there should
be just fat enough in the frying pan to prevent the cakes
sticking to it.
162. Hoe Cakes.
Scald a quart of Indian meal with just water enough to
make a thick batter. Stir in a couple of tea-spoonsful of
salt, and two table-spoonful of butter. Turn it into a but-
tered bake pan, and bake it half an hour.
163. Muffins.
Mix a quart of wheat flour smoothly with a pint and a half
of lukewarm milk, half a tea-cup of yeast, a couple of beat-
en eggs, a heaping tea-spoonsful of salt, and a couple of ta-
ble-spoonsful of lukewarm melted butter. Set the batter in
a warm place to rise. When light, butter your muffin cups,
turn in the mixture, and bake the muffins till a light brown.
164. Raised Flour Waffles.
Stir into a quart of flour sufficient lukewarm milk to make
a thick batter. The milk should be stirred in gradually, so
as to have it free from lumps. Put in a table-spoonful of
melted butter, a couple of beaten eggs, a tea-spoonsful of salt,
and half a tea-cup of yeast. When risen, fill your waffle-
irons with the batter, bake them on a hot bed of coals. When
they have been on the fire between two and three minutes,
turn the waffle-irons over when brown on both sides, they
are sufficiently baked. The waffle-irons should be well
greased with lard, and very hot, before each one is put in.
The waffles should be buttered as soon as cooked. Serve
them up with powdered white sugar and cinnamon.
165. Quick Waffles.
Mix flour and cold milk together, to make a thick batter.
To a quart of the flour put six beaten eggs, a table-spoonful
of melted butter, and a tea-spoonful of salt. Some cooks add
a quarter of a pound of sugar, and half a nutmeg. Bake
them immediately.
SWEET CAKES. 61
166. Rice Waffles.
Take a tea-cup and a half of boiled rice warm it with a
pint of milk, mix it smooth, then take it from the fire, stir in
a pint of cold milk, and a tea-spoonful of salt. Beat four
eggs, and sitir them in, together with sufficient flour to make
a thick batter.
167. Rice Wafers.
Melt a quarter of a pound of butter, and mix it with a
pound of rice flour, a tea-spoonful of salt, and a wine glass
of wine. Beat four eggs, and stir in, together with just cold
milk enough to enable you to roll them out easily. They
should be rolled out as thin as possible, cut with a wine glass
into cakes, and baked in a moderate oven, on buttered flat tins.
168. Rules to be observed in making nice Cake.
Cake, to be good, must be made of nice materials. The
butter, eggs, and flour, should not be stale, and the sugar
should be of a light color, and dry. Brown sugar answers
very well for most kinds of cake, if rolled free from lumps,
and stirred to a cream with the butter. The flour should be
sifted, and if damp, dried perfectly, otherwise it will make
the cake heavy. The eggs should be beaten to a froth ; and
the cake will be more delicate if the yelks and whites are
beaten separately. Saleratus and soda should be perfectly
dissolved, and strained before they are stirred into the cake.
Raisins for cake should have the seeds taken out. Zante
currants should be rinsed in several waters to cleanse them,
rubbed in a dry cloth to get out the sticks, and then spread
on platters, and dried perfectly, before they are put into the
cake. Almonds should be blanched, which is done by turn-
ing boiling water on them, and letting them remain in it till
the skins will rub off easily. When blanched, dry them, then
pound them fine, with rose water, to prevent their oiling.
When the weather is cold, the materials for cake should be
moderately warmed, before mixing them "together. All
kinds of cake that are made without yeast are better for
being stirred, till just before they are baked. The butter
and sugar should be stirred together till white, then the eggs,
6
- . i .
62 SWEET CAKES.
flour, and spice, added. Saleratus and cream should not be
put in till just before the cake is baked add the fruit last.
Butter the cake pans well. The cake will be less liable to
burn if the pans are lined with white buttered paper. The
cake should not be moved while baking if it can be avoided,
as moving it is apt to make it heavy. The quteker most
f kinds of cake are baked, the lighter and better they will be ;
but the oven should not be of such a furious heat as to burn
them. It is impossible to give any exact rules as to the time
to be allowed for baking various kinds of cake, as so much
depends on the heat of the oven. It should be narrowly
watched while in the oven, and if it browns too fast, it should
be covered with a thick paper. To ascertain when rich cake
is sufficiently baked, stick a clean broom splinter through the
thickest part of the loaf if none of the cake adheres to the
splinter, it is sufficiently baked. When cake that is baked
on flat tins moves easily on them, it is sufficiently baked.
169. Frosting for Cake.
Allow for the white of one egg nine heaping tea-spoonsful
of double refined sugar, and one of nice Poland starch. The
sugar and starch should be pounded, and sifted through a very
fine sieve. Beat the whites of eggs to a stiff froth, so that
you can turn the plate upside down, without the eggs falling
from it then stir in the sugar gradually, with a wooden
spoon stir it ten or fifteen minutes without any cessation
then add a tea-spoonful of lemon juice, (vinegar will answer,
but is not as nice) put in sufficient rosewater to flavor it.
If you wish to color it pink, stir in a few grains of cochineal
powder, or rose pink if you wish to have it of a blue tinge,
add a little of what is called the powder blue. Lay the
frosting on the cake with a knife, soon after it is taken from
the oven smooth it over, and let it remain in a cool place
> till hard. To frost a common sized loaf of cake, allow the
white of one egg, and half of another.
170. Sponge Gingerbread.
Melt a piece of butter of the size of a hen's egg mix it
with a pint of nice molasses, a table-spoonful of ginger, and
a quart of flour. Dissolve a heaping table-spoonful of sal-
SWEET CAKES. 63
eratua in half a pint of milk, strain and mix it with the rest
of the ingredients, add sufficient flour to enable you to roll
it out easily, roll it out about half an inch thick, and bake it
on flat tins in a quick oven. Gingerbread made in this man-
n?r will be light and spongy if baked quick, and made of
nice molasses, but it will not keep good so long as hard
gingerbread.
171. Hard Molasses Gingerbread.
To a pint of molasses put half a tea-cup of melted butter,
a table -spoonful of ginger, and a quart of flour. Dissolve a
tea-spoonful of saleratus in half a pint of water, and stir it in.
together with flour sufficient to enable you to roll it out. Bake
it in a moderately warm oven.
172. Soft Molasses Gingerbread.
Melt a tea-cup of butter mix it with a pint of molasses, a
table-spoonful of ginger, a pint of flour, and a couple of beat-
en eggs. Fresh lemon peel, cut into small strips, improves
it. Dissolve a couple of tea-spoonsful of saleratus in half a
pint of milk, and stir it into the cake. Add flour to render it
of the consistency of unbaked pound cake. Bake it in deep
pans about half an hour.
173. Sugar Gingerbread.
Mix a pound 6f sugar with six ounces of butter. Beat four
eggs, and stir them into the butter and sugar, together with
three tea-spoonsful of ginger. Stir in gradually a pound and
a half of flour dissolve a tea-spoonful of saleratus in a wine
glass of milk, and stir it in, and bake the gingerbread imme-
diaterjr.
174. Ginger Snaps.
Melt a quarter of a pound of butter, the same quantity of
lard mix them with a quarter of a pound of brown sugar,
a pint of molasses, a couple of table -spoonsful of ginger, and
a quart of flour. Dissolve a couple of tea-spoonsful of sal-
eratus in a wine glass of milk, and strain it into the cake
add sufficient flour to enable you to roll it out very thin, cut
it into small cakes, and bake them in a slow oven.
64 SWEET CAKES.
n
175. Spice Cakes.
Melt a tea-cup of butter, mix it with a tea-cup of sugar,
and half a tea-cup of molasses. Stir in a tea-spoonful of
cinnamon, the same quantity of ginger, a grated nutmeg,
and a tea-spoonful each of caraway and coriander seed put
in a tea-spoonful of saleratus, dissolved in half a tea-cup of
water, stir in flour till stiff enough to roll out thin, cut it into
cakes, and bake them in a slow oven.
176. Cider Cake.
Stir together a tea-cup of butter, three of sugar beat four
eggs, and put into the cake, together with two tea-cups of
flour, and a grated nutmeg. Dissolve a tea-spoonful of sal-
eratus in half a tea-cup of milk, strain it, and mix it with the
above ingredients stir in a tea-cup of cider, and four more
cups of flour.
177. Bannock or Indian Meal Cakes.
Stir to a cream a pound and a quarter of brown sugar, a
pound of butter beat six eggs, and mix them with the sugar
and butter add a tea-spoonful of cinnamon or ginger stir
in a pound and three quarters of white Indian meal, and a
quarter of a pound of wheat flour, (the meal should be sifted.)
Bake it in small cups, and let it remain in them till cold.
178. Rich Cookies.
Rub together, till white, a tea-cup of butter, two of sugar
then stir in a couple of beaten eggs, a little flour, grate in
a nutmeg dissolve a tea-spoonful of saleratus in a tea-cup of
milk or water, strain it on to the cake, then add flour till stiff
enough to roll out easily. If you cannot roll out the cake
without its sticking to the board and rolling-pin, (which should
be previously floured,) work in more flour, stamp and cut it
into cakes bake them in a moderately warm oven.
179. Plain Tea Cakes.
Mix thoroughly a tea-cup and a half of sugar, half a tea-
cup of butter, stir in a little flour, and half a nutmeg. Dis-
solve a tea-spoonful of saleratus in a tea-cup of milk, strain
SWEET CAKES. 65
and mix it with the cake add flour till stiff enough to roll
out roll it out half an inch thick, cut it into cakes, bake them
on flat buttered tins, in ti quick oven. If baked slow, they
will not be good.
ISO. New Year's Cookies.
Weigh out a pound of sugar, three-quarters of a pound of
butter stir them to a cream, then add three beaten eggs, a
grated nutmeg, two table- spoonsful of caraway seed, and a
pint of flour. Dissolve a tea-spoonful of saleratus in a tea-
cup of milk, strain and mix it with half a tea-cup of cider,
and stir it into the cookies then add flour to make them suf-
ficiently stiff to roll out. Bake them as soon as cut into
cakes, in a quick oven, till a light brown.
181. Shrewsbury Cake.
Stir together three-quarters of a pound of sugar, half a
pound of butter. When white, add five beaten eggs, a tea-
spoonful of rosewater, or a nutmeg, and a pound of flour.
Drop it with a large spoon on to flat tins that have been but-
tered sift sugar over them.
182. Tunbridge Cake.
Six ounces of butter, the same quantit} 7 of sugar, three-
quarters of a pound of flour, a couple of eggs, and a tea-
spoonful of rosewater. Stir to a cream the butter and sugar,
then add the eggs, flour, and spice. Roll it out thin, and cut
it into small cakes.
183. Jumbles.
Stir together, till of a light color, a pound of sugar, and
half the weight of butter then add eight eggs, beaten to a
froth, essence of lemon, or rosewater, to the taste, and flour
to make them sufficiently stiff to roll out. Roll them out in
powdered sugar, about half an inch thick, cut it into strips
about half an inch wide, and four inches long, join the ends
together, so as to form rings lay them on flat tins that have
been buttered bake them in a quick oven.
184. Composition Cake.
Five tea-cups of flour, three of sugar, two of butter, five
6*
68 SWEET CAKES.
* %
eggs, a tea-spoonful of saleratus, a tea-cup of milk, a wine
glass of wine, or brandy, one nutmeg, a pound of raisins.
Stir the sugar and butter to a cream, then add the eggs, beat-
en to a froth, and part of the flour and the spice dissolve
the saleratus in the milk, strain and mix it with the brandy,
stir it into the cake, with the rest of the flour add the raisins
just before the cike is put into the pans.
185. Rusk.
Melt half a pound of butter, and mix it with two-thirds of
a pint of milk flour to make a thick batter. Add three ta-
ble-spoonsful of yeast, and set the batter in a warm place to
rise. When light, beat two eggs, with half a pound of rolled
sugar work it into the batter with the hand, add a tea-spoon-
ful of salt, a tea-spoonful of cinnamon, and flour to make
them sufficiently stiff to mould up. Mould them up into
cakes of the size you would make biscuit, lay them on flat
tins, previously buttered, let them remain till of a spongy
lightness, before baking. They will bake, in a quick oven,
in" the course of fifteen minutes.
186. Whigs.
Mix half a, pound of sugar with six ounces of butter, a
couple of beaten eggs, a tea-spoonful of cinnamon. Stir in
two pounds of flour, a tea-cup of yeast, and milk sufficient to
make a thick batter. When light, bake them in small cups.
187. Nut Cakes.
Heat a pint of milk just lukewarm stir into it a tea-cup
of lard, (the lard should be melted.) Stir in flour, till it is a
thick batter, then add a small tea-cup of yeast. Set it in a
warm place when light, work in two tea-cups and a half of
rolled sugar, four eggs beaten to a froth, two tea-spoonsful of
cinnamon, and one of salt. Knead in flour to make it suffi-
ciently stiff to roll out keep it in a warm place, till risen
again. When it appears of a spongy lightness, roll it out
about half an inch thick, cut it into cakes with a wine glass,
let them remain fifteen or twenty minutes before boiling them
boil them in a pot, with about a couple of pounds of lard.
The fat should be hot enough to boil up as they arc put in,
SWEET CAKES. 67
and a brisk fire kept under the pot. It should be shaken
constantly while they are boiling. Only a few should be
boiled at once if crowded, they will not fry well. If you
wish to have them look nice, dip them into powdered white
sugar as soon as fried. The same lard, with a little more
added, will answer to fry several batcheAoJ' cakes in, if not
burnt. *%
188. Crollers.
Dissolve a tea-spoonful of saleratus in four table-spoonsful
of milk, or leave out one spoonful of milk, and substitute
one of wine. Strain it on to half a pint of flour, four table-
spoonsful of melted butter, or lard, and a tea-spoonful of salt.
Beat four eggs, with six heaping table-spoonsful of rolled su-
gar work them into the rest of the ingredients, together with
a grated nutmeg add flour to make them stiff enough to roll
out easily. They should be rolled out about half an inch
thick, cut with a jagging iron or knife into strips about half
an inch wide, and twisted, so as to form small cakes. Heat
a pound of lard in a deep pot or kettle, (some cooks use a
frying pan to fry crollers in, but they are more apt to burn
when fried in a pan.) The fat should boil up, as the cakes
are laid in, and they should be constantly watched while fry-
ing. When brown on the under side, turn them when
brown on both sides, they are sufficiently cooked.
189. Molasses Dough Cake.*
Melt half a tea-cup of butter, mix it with a tea-cup of mo-
lasses, the juice and chopped rind of a fresh lemon, a tea-
spoonful of cinnamon work the whole with the hand into
three tea-cups of raised dough, together with a couple of
beaten eggs. Work it with the hand for ten or twelve min-
utes, then put it into buttered pans. Let it remain tea or
fifteen minutes before baking it.
190. Sugar Dough Cake.
Dissolve a tea-spoonful of saleratus in a wine glass of
wine, or milk strain it on to three tea-cups of raised dough.
Work into the dough a tea-cup of lukewarm melted butter,
two tea-cups of rolled sugar, three eggs well beaten, and a
68 SWEET CAKES.
couple of tea-spoonsful of cinnamon. Work the whole well
together for a quarter of an hour, then put it into cake pans.
Let it stand in a warm place fifteen or twenty minutes, be-
fore baking it.
191. Measure Cake.
**
Stir to a creqjpreT tea-cup of butter, two of sugar, then stir
in four eggs beaten to a froth, a grated nutmeg, and a pint
of flour. Stir it until just before it is baked. It is good
either baked in cups or pans.
192. French Cake.
One pound of sugar, three quarters of a pound of butter,
a pound and a half of flour, twelve eggs, a gill each of wine,
brandy, and of milk. Mix the sugar and butter together
when white, add the eggs, beaten to a froth, (the whites and
yelks should be separated) then stir in the flour, the milk
and wine, and one-fourth of a grated nutmeg. Just before it
is baked, add three-quarters of a pound of seeded raisins, a
quarter of a pound of citron, and a quarter of a pound of
almonds, blanched and pounded fine. To blanch almonds,
see directions in No. 168.
193. Washington Cake.
Stir together, till quite white, a pound of sugar, three-quar-
ters of a pound of butter, then add four beaten eggs. Stir
in gradually a pound and a half of flour. Dissolve a tea-
spoonful of saleratus in a tea-cup of milk, strain and mix it
with a glass of wine, then stir it into the cake, together with
a tea-spoonful of rose water, and half a nutmeg. Just before
it is baked, add a pound of seeded raisins.
194. Cup Cake.
Mix three tea-cups of sugar with one and a half of butter.
When white, beat three eggs, and stir them into the butter
and sugar, together with three tea-cups of sifted flour, and
rosewater or essence of lemon to the taste. Dissolve a tea-
spoonful of saleratus in a tea-cup of milk, strain it into the
cake, then add three more tea-cups of sifted flour. Bake the
cake immediately, either in cups or pans.
SWEET CAKES. 69
195. Plain Cream Cake.
Dissolve a tea-spoonful of saleratus in a wine glass of milk,
strain it on to a little sifted flour, beat three eggs with a tea-
cup of rolled sugar, mix them with the above ingredients, to-
gether with half a grated nutmeg. Add a tea-cup of thick
cream, and sifted flour to render it of the consistency of un-
baked pound cake. Bake it as soon a* the cream and flour
are well mixed in, as stirring the cream much decomposes it.
196. Rich Cream Cake.
Stir together, till very white, half a pound of butter, three-
quarters of a pound of sugar. Beat the whites and yelks of
seven eggs separately to a froth, stir them into the cake put
in a wine glass of brandy, a grated nutmeg, and a pound and
a half of sifted flour. Just before it is baked, add half a pint
of thick cream, and a pound of seeded raisins.
197. Cymbals.
Half a pound of sugar, a quarter of a pound of butter, a
couple of eggs, half a nutmeg, a tea-spoonful of saleratus,
half a tea-cup of milk. Stir the butter and sugar together,
then add the eggs and a little flour, stir in the milk and sal-
eratus, which should be previously strained, then add enough
flour to make it stiff enough to roll out roll it out half an
inch thick, in pounded white sugar, cut it with a tumbler into
cakes, and bake them on flat buttered tins.
198. Rich Loaf Cake.
Stir gradually into a pint of lukewarm milk a pound of
sifted wheat flour, add a small tea-cup of yeast, and set it
where it will rise quick. When of a spongy lightness, weigh
out a pound of butter, a pound and a quarter of nice sugar
stir them to a cream, then work them with the hand into the
sponge. Beat four eggs to a froth, the whites and yelks sep-
arately mix the eggs with the cake, together with a wine
glass of wine, one of brandy, a quarter of an ounce of mace,
or one nutmeg. Cinnamon is good spice for loaf cake, but
it turns it a dark color. Add another pound of flour, and
work it with the hand for fifteen or twenty minutes. (The
70 SWEET CAKES.
longer it is worked, the more delicate will be the cake.) Let
it remain till risen again when perfectly light, boat it a few
minutes with the hand, then add a couple of pounds of seeded
raisins, a quarter of a pound of citron, or almonds blanched,
and pounded fine. Butter three common sized cake pans,
and put the cake into them let them remain half an hour in
a warm place, before setting them in the oven. Bake the
cake in a quick, but not a furious oven, from an hour and
fifteen to thirty minutes, according to the heat of the oven.
If it browns too fast, cover it, while baking, with thick paper.
199. Plain Loaf Cake.
Mix together a pint of lukewarm milk, two quarts of sift-
ed flour, a small tea-cup of yeast. Set the batter where it
will rise quick. When perfectly light, work in with the
hand four beaten eggs, a tea-spoonful of salt, two of cinna-
mon, a wine glass of brandy or wine. Stir a pound of sugar
with three-quarters of a pound of butter when white, work
it into the cake, add another quart of sifted flour, and beat
the whole well with the hand ten or fifteen minutes, then set
it where it will rise again. When of a spongy lightness, put
it into buttered cake pans, and let them stand fifteen or twenty
minutes before baking. Add if you like a pound and a half
of raisins, just before putting the cake into the pans.
200. Shelali, or Quick Loaf Cake.
Melt half a pound of butter when cool, work it into a
pound and a half of raised dough. Beat four eggs with three-
quarters of a pound of rolled sugar, mix it with the dough,
together with a wine glass of wine, or brandy, a tea-spoonful
of cinnamon, and a grated nutmeg. Dissolve a tea-spoonful
of saleratus in a small tea-cup of milk, strain it on to the
dough, work the whole well together for a quarter of an hour,
then add a pound of seeded raisins, and put it into cake pans.
Let them remain twenty minutes before setting them in the
oven.
201. Rice Cake.
Mix ten ounces of ground rice, three of wheat flour, eight
ounces of powdered white sugar. Sift the whole by degrees
SWEET CAKES. 71
into the beaten yelks of eight eggs. Add the whites of the
eggs, beaten to a stiff froth, and half a grated nutmeg. Bake
the cake in deep pans as soon as the ingredients are well mix-
ed in. The cake will bake sufficiently in the course of twenty
minutes, if the oven is hot.
202. Diet Bread.
Sift a pound of flour, mix it with a pound of rolled sugar.
Beat eight eggs to a froth, and stir the flour and sugar in
very gradually. Season it to the taste with essence of lemon
or rosewater. Bake it from fifteen to twenty minutes.
203. Lemon Cake.
Stir together, till very white, a pound of sugar, half a
pound of butter then add eight eggs, beaten to a froth, (the
whites and yelks should be beaten separately,) the grated
rind of two lemons, and the juice of half a lemon. Stir in
gradually a pound of sifted flour. Line a couple of cake
pans with white buttered paper, turn the cake into them, and
bake it in a quick oven.
204. Scotch Cake.
Stir to a cream a pound of sugar, and three-quarters of a
pound of butter put in the juice and grated rind of a lemon,
a wine glass of brandy. Separate the whites and yelks of
nine eggs, beat them to a froth, and stir them into the cake
then add a pound of sifted flour, and just before it is put in
the cake pans, a pound of seeded raisins.
205. Pound Cake.
Mix a pound of sugar with three-quarters of a pound of
butter. When worked white, stir in the yelks of eight eggs,
beaten to a froth, then the whites. Add a pound of sifted
flour, and mace or nutmeg to the taste. If you wish to have
your cake particularly nice, stir in, just before you put it into
the pans, a quarter of a pound of citron, or almonds blanched,
and powdered fine in rosewater.
206. Confectioner's Pound Cake.
Stir together a pound and a quarter of sugar, three quar-
72 SWEET CAKES.
ters of a pound of butter. When of a light color, stir in
twelve beaten eggs, a pound and a half of sifted flour, and
mace or nutmeg to the taste.
207. Queen's Cake.
Rub together, till very white, a pound of sugar, three quar-
ters of a pound of butter. Mix a wine glass of wine, one of
brandy, one of milk, and if you wish to have the cake look
dark, put in a tea-spoonful of saleratus. Stir them into the
butter and sugar, together with a pound of flour, a tea-spoon-
ful of rosewater, or essence of lemon, a quarter of an ounce of
mace. Beat the whites and yelks separately of six eggs if
no saleratus is used, two more eggs will be necessary. When
beaten to a froth, mix them with the cake. Stir the whole
well together, then add, just before baking it, half a pound of
seeded raisins, the same weight of Zante currants, a quarter
of a pound of citron, or almonds blanched, and pounded fine
in rosewater. The fruit should be stirred in gradually, a
handful of each alternately. Line a couple of three pint tin
pans with buttered white paper, put in the cake, and bake it
directly. If it browns too fast, cover it with paper. It takes
from an hour and a quarter to an hour and a half to bake it,
according to the heat of the oven.
208. Delicate Cake.
Stir to a cream a pound of powdered white sugar, seven
ounces of butter then add the whites of sixteen eggs, beat-
en to a stiff froth, half a nutmeg, or a tea-spoonful of rose-
water. Stir in gradually a pound of sifted flour, and bake
the cake immediately. The yelks of the eggs can be used
for custards.
Cake.
Rub together, till white, half a pound of sugar, six ounces
of butter. Beat eight eggs to a froth, and stir into the but-
ter and sugar, together with a pound of sifted flour. Add the
juice and grated rind of a fresh lemon, and turn this mixture
on to scolloped tin plates, that have been well buttered. The
cake should not be more than a quarter of an inch thick
on each of the plates. Bake them directly, in a quick
SWEET CAKES. 73
oven, till a light brown. Pile them on a plate with a layer
of jelly or marmalade between each of the cakes, and a layer
on the top.
210. Strawberry Cake.
Mix a quart of flour with a tea-spoonful of salt, four beaten
eggs, and a tea-cup of thick cream, or melted butter. Add
sufficient milk to enable you to roll it out roll it out thin,
line a shallow cake pan with part of it, then put in a thick
layer of nice ripe strawberries, strew on sufficient white su-
gar to sweeten the strawberries, cover them with a thin layer
of the crust, then add another layer of strawberries and su-
gar cover the whole with another layer of crust, and bake
it in a quick oven about twenty-five minutes.
211. Superior Sponge Cake.
Take the weight of ten eggs, in powdered loaf sugar, beat
it to a froth with the yelks of twelve eggs, put in the grated
rind of a fresh lemon, leaving out the white part add half
the juice. Beat the whites of twelve eggs to a stiff froth,
and mix them with the sugar and butter. Stir the whole with-
oufcTfny cessation for fifteen minutes, then stir in gradually
the weight of six eggs in sifted flour. As soon as the flour
is well mixed in, turn the cake into pans lined with buttered
paper bake it immediately in a quick, but not a furiously
hot oven. It will bake in the course of twenty minutes. If
it bakes too fast, cover it with thick paper.
212. Good Sponge Cake.
Beat together the yelks of ten eggs, with a pound of pow-
dered white sugar beat to a stiff froth the whites of the eggs,
and stir them into the yelks and sugar. Beat the whole ten
or fifteen minutes, then stir in gradually three-quarters of a
pound of sifted flour. Flavor it with a nutmeg, or the grated
rind of a lemon. Bake it as soon as the flour and spices are
well mixed in.
213. Almond Cake.
Beat the yelks of twelve eggs to a froth, with a pound of
powdered white sugar. Beat the whites of nine eggs to a
stiff froth, and stir them into the yelks and sugar. When
7
74 SWEET CAKES.
the whole has been stirred together for ten minutes, add gra-
dually a pound of sifted flour, and half a pound of almonds,
blanched and pounded fine, then stir in three table-spoonsful
of thick cream. As soon as the ingredients are well mixed
in, turn the cake into buttered pans, and bake it immediate-
ly. Frost the cake with the reserved whites of the eggs as
soon as it is baked.
214. Fruit Cake.
One pound of flour, one of sugar, three-quarters of a pound
of butter, two pounds of seeded raisins, two of currants, one
of citron, a quarter of a pound of almonds, half an ounce of
mace, a tea-spoonful of rosewater, a wine glass of brandy,
one of wine, and ten eggs. Stir the sugar and butter to a
cream, then add the whites and yelks of the eggs, beaten
separately to a froth stir in the flour gradually, then the
wine, brandy, and spice. Add the fruit just before it is put
into the pans. It takes over two hours to bake it if the loaves
are thick if the loaves are thin, it will bake in less time.
This kind of cake is the best after it has been made three or
four weeks, and it will keep good five or six months, i^
215. Black Cake.
One pound of flour, one of sugar, fourteen ounces of but-
ter, ten eggs, three pounds of seeded raisins, three pounds of
Zante currants, and one pound of citron, a wine glass of wine,
one of brandy, and one of milk, a tea-spoonful of saleratus,
a table-spoonful of molasses, a table-spoonful of cinnamon, a
tea-spoonful of cloves, a quarter of an ounce of mace, or one
nutmeg. The sugar should be the brown kind, and stirred
a few minutes with the butter, then the eggs beaten to a froth,
and stirred in. Brown the flour in a pan, over a few coals
stir it constantly to prevent its burning. It should be done
, before you commence making the cake, so as to have it get
cold. Stir it into the butter and sugar gradually, then add
the molasses and spice. Dissolve the saleratus in the milk,
then strain it, and mix it with the brandy and wine, to curdle
them stir the whole into the cake. Just before you put it
into the cake pans, stir in the fruit gradually, a handful of
each alternately. When well mixed in, put it into cake pans,
SWEET CAKES. 75
and bake it immediately. If baked in thick loaves, it takes
from two hours and a half to three hours to bake it sufficient,
ly. The oven should not be of a furious heat. Black cake
cuts the best when three or four weeks old.
216. Maccaroons.
Soak half a pound of sweet almonds in boiling hot water,
till the skins will rub off easily wipe them dry. When you
have rubbed off the skins, pound them fine with rosewater.
Beat the whites of three eggs to a stiff froth, then stir in gra-
dually half a pound of powdered white sugar, then add the
almonds. When the almonds are well mixed in, drop the
mixture in small parcels on buttered baking plates, several
inches apart, sift sugar over them, and bake them in a slow
oven.
217. Cocoanut Cakes.
Take equal weights of grated cocoanut and powdered
white sugar, (the brown part of the cocoanut should be cut
off before grating it) add the whites of eggs beaten to a
stiff froth, in the proportion of half a dozen to a pound each
of cocoanut and sugar. There should be just eggs enough
to wet up the whole stiff. Drop the mixture on to buttered
plates, in parcels of the size of a cent, several inches apart.
Bake them immediately in a moderately warm oven.
218. Tory Wafers.
Melt a tea-cup of butter, half a one of lard, and mix them
with a quart of flour, a couple of beaten eggs, a tea-spoonful
of salt, a wine glass of wine. Add milk till of the right con-
sistency to roll out roll it out about the third of an inch in
thickness, cut it into cakes with a wine glass, lay them on
buttered baking plates, and bake them a few minutes. Frost
them as soon as baked, and sprinkle comfits or sugar sand on
the top.
219. Sugar Drops.
Stir to a cream three ounces of butter, six of powctered
white sugar then add three beaten eggs, half a pound of
sifted flour, half of a nutmeg. Drop this mixture by the large
^;
76 TRIFLES.
spoonful on to buttered plates, several inches apart, sprinkle
small sugar plums on the top, and bake them directly.
220. Savoy Cakes.
Beat eight eggs to a froth the whites and yelks should be
beaten separately, then mixed together, and a pound of pow-
dered white sugar stirred in gradually. Beat the whole well
together, for eight or ten minutes, then add the grated rind of
a fresh lemon, and half the juice, a pound of sifted flour, a
couple of table-spoonsful of coriander seed. Drop this mix-
ture by the large spoonful on to buttered baking plates, sev-
eral inches apart, sift white sugar over them, and bake them
immediately in a quick, but not a furiously hot oven.
221. Almond Cheese Cakes.
Boil a pint of new milk beat three eggs, and stir into the
milk while boiling. When it boils up, take it from the fire,
put in half a wine glass of wine, separate the curd from the
whey, and put to the curd three eggs, six ounces of powdered
white sugar, previously beaten together. Add a tea-spoonful
of rosewater, half a pound of sweet almonds that have been
blanched and pounded fine, a quarter of a pound of melted
butter. Mix the whole well together, then pour it into small
pans that are lined with pastry. Ornament the top with
Zante currants, and almonds cut in thin slips bake them di-
f '
222. Flummery.
Lay sponge or Savoy cakes in a deep dish pour on white
wine sufficient to make them quite moist. Make a rich boil-
ed custard, using only the yelks of the eggs turn it over the
cakes when cool beat the whites of the eggs to a froth, and
turn them over the whole.
223. Floating Island.
Mix a pint and a half of sweet thick cream with a gill of
wine, the juice of half a lemon, and a tea-spoonful of essence
of lemon, or rosewater. Sweeten the whole with powdered
loaf sugar turn it into a deep dish. Beat the whites of four
eggs to a froth, and stir in half a pound of any dark-colored
' in half a p<
TRIFLES. 77
preserved small fruit you may happen to have. Beat the
whole to a strong froth, then turn it into the centre of the
cream.
224. Whip Syllabub.
Take good sweet cream to each pint put six ounces of
double refined, powdered white sugar, half a tumbler of white
wine, the juice and grated rind of a lemon. Beat the whole
well together put jelly in glasses, and cover them with the
froth as fast as it rises.
225. Ornamental Froth for Blanc Mange or Creams.
Beat the whites of four eggs to a froth, then stir in half a
pound of preserved raspberries, cranberries, or strawberries
beat the whole well together, then turn it over the top of
your creams or blanc mange.
226. Ice Currants.
Take large bunches of ripe currants, wash and drain them
dry, then dip them into the whites of eggs, previously beaten
to a stiff froth. Lay them on a sieve, at such a distance
from each other as not to touch sift double refined sugar
over them thick, and set them in a warm place to dry.
227. Apple Snow.
Put a dozen good tart apples into cold water, set them over
a slow fire. When soft, drain off the water, pull the skins
from the apples, take out the cores, and lay the apples in a
deep dish. Beat the whites of twelve eggs to a strong froth
put half a pound of powdered white sugar on the apples,
beat them to a strong froth, then add the beaten eggs. Beat
the whole to a stiff snow, then turn it into a dessert dish, and
ornament it with myrtle or box.
228. Comfits.
Mix a pound of white sugar with just sufficient water to
make a thick syrup. When the sugar has dissolved, drop in
a pound of coriander seed, then drain off the syrup, and put
the seeds in a sieve, with two or three ounces of flour shake
them well in it, then set them where they will dry. When
7*
78 BLANC MANGE.
dry, put them in the syrup again, repeat the above process
till they are of the size you wish.
229. Isinglass Blanc Mange.
Pull an ounce of mild white isinglass into small pieces
rinse them, and put to them a quart of milk if the weather is
hot, and three pints if it is cold weather. Set it on a few
coals, stir it constantly till the isinglass dissolves, then sweet-
en it to the taste with double refined loaf sugar, put in a small
stick of cinnamon, a vanilla bean, or blade of mace. Set it
where it will boil five or six minutes, stirring it constantly.
Strain it, and fill the moulds with it let it remain in them till
cold. The same bean will do to use several times.
230. Calf's Feet Blanc Mange.
Boil four feet in five quarts of water, without any salt.
When the liquor is reduced to one quart, strain and mix it
with one quart of milk, several sticks of cinnamon, or a va-
nilla bean. Boil the whole ten minutes, sweeten it to the taste
with white sugar, strain it, and fill your moulds with it.
231. Rice Flour Blanc Mange.
Mix four table-spoonsful of ground rice, smoothly, with half
a pint of cold milk, then stir it into a quart of boiling milk.
Put in the grated rind of a lemon, and half the juice, a blade
of mace sweeten to the taste with white sugar. Boil the
whole seven or eight minutes, stirring it frequently. Take
it from the fire when cool, put in the beaten whites of three
eggs, put it back on the fire, stir it constantly till nearly boil-
ing hot, then turn it into moulds, or deep cups, and let it remain
till cold. This is nice food for invalids.
232. Rice Blanc Mange.
Boil a tea-cup of rice in a pint of water, with a blade of
mace, and a tea-spoonful of salt. When it swells out and
becomes dry, add sufficient milk to prevent its burning. Let
it boil till quite soft, stirring it constantly to keep it from
burning sweeten it with white sugar. Dip your moulds in
cold water, then turn in the rice, without drying the moulds.
Let the rice remain in the moulds till it becomes quite cold.
CREAMS. 79
Turn it into dessert dishes, ornament it with marmalade cut
in slices, and box and serve it up with cream or preserved
strawberries. It should be made the day before it is to be
eaten, in order to have it become firm.
233. Snow Cream.
Beat the whites of four eggs to a stiff froth then stir in
two table-spoonsful of powdered white sugar, a table-spoonful
of sweet wine, a tea-spoonful of rosewater. Beat the whole
together, then add a pint of thick cream. This is a nice ac-
companiment to a dessert of sweetmeats.
234. Orange Cream.
Beat the yelks of eight eggs, and the whites of two, to a
froth, then stir in half a pound of powdered white sugar
add half a pint of wine, and the juice of six fresh oranges,
and the juice of one lemon. Flavor it with orange-flower
water strain it, and set it on a few coals stir it till it thick-
ens, then add a piece of butter, of the size of a nutmeg.
When the butter has melted, take it from the fire, continue to
stir it till cool, then fill your glasses with it. Beat up the
whites of the eggs to a froth, and lay the froth on top of the
glasses of cream.
235. Lemon Cream.
Pare four fresh lemons very thin, so as to get none of the
white part. Soak the rinds twelve hours in half a pint of
cold water, then add the juice of the lemons, and half a pint
more of cold water. Beat to a froth the whites of eight eggs,
and the yelks of three strain the lemon-juice and water,
mix it with the eggs set the whole on a few coals, sweeten
it with double refined sugar, stir it till it grows thick, then
take it from the fire, stir it till cold serve it up in glasses.
236. Ice Creams.
Sweeten thick rich cream with powdered white sugar it
should be made very sweet, as the process of freezing ex-
tracts a great deal of the saccharine matter. Essence of
lemon, the juice of strawberries or pine-apples, are nice to
flavor the cream with the juice should be sweetened before
80 PASTRY.
being mixed with the cream. Where cream cannot be pro-
cured, a custard, made in the following manner, may be sub-
stituted : To a quart of milk put the beaten yelks of four eggs,
the rind of a lemon, or a vanilla bean set it on a few coals,
make it extremely sweet, with white sugar stir it constantly
till scalding hot care must be taken that it does not boil.
Take it from the fire, take out the bean, or lemon peel when
perfectly cold, put it in an ice cream form if one cannot be
procured, a milk kettle, with a tight cover, may be substituted.
Set the form into the centre of a tub that is large enough to
leave a space of five inches from the form to the outside of
the tub. Fill the space round the form with alternate layers
of finely cracked ice and rock salt, having a layer of ice
last, and the whole should be just as high as the form. Care
should be taken to keep the salt from the cream. The tub
should be covered with a woollen cloth while the cream is
freezing, and the form should be constantly shaken. If you
wish to shape the cream, turn it into moulds as soon as it
freezes, set them in the tub, let them remain till just before
they are to be eaten, then dip them in warm water, and take
them out instantly, and turn them into dessert dishes.
237. Pastry.
For a good common pie-crust allow half a pound of short-
ening to a pound of flour. If liked quite short, allow three-
quarters of a pound of shortening to a pound of the flour.
Pie crust looks the nicest made entirely of lard, but it does
not taste so good as it does to have some butter used in ma-
king it. In winter, beef shortening, mixed with butter, makes
good plain pie crust. Rub half of the shortening with two-
thirds of the flour to each pound of flour put a tea-spoonful
of salt. When the shortening is thoroughly mixed with the
flour, add just sufficient cold water to render it moist enough
to roll out easily. Divide the crust into two equal portions
lay one of them one side for the upper crust, take the
other, roll it out quite thin, flouring your rolling-board and
pin, so that the crust will not stick to them, and line your pie
plates, which should be previously buttered fill your plates
with your fruit, then roll out the upper crust as thin as pos-
sible, spread on the reserved shortening, sprinkle over the
PIES. 81
flour, roll it up, and cut it into as many pieces as you have
pies to cover. Roll each one out about half an inch thick,
and cover the pies trim the edges off neatly with a knife,
and press the crust down, round the edge of the plate, with a
jagging iron, so that the juices of the fruit may not run out
while baking. Pastry, to be nice, should be baked in a quick
oven. In cold weather it is necessary to warm the shorten-
ing before using it for pie crust, but it must not be melted, or
the crust will not be flaky.
238. Puff Paste, or Confectioner's Pastry.
Weigh out a pound and a quarter of sifted flour, and a
pound of butter. Rub about one-third of the butter with two-
thirds of the flour, a tea-spoonful of salt. When the butter
is thoroughly mixed with the flour, add one beaten egg, and
cold water to moisten it sufficiently to roll out. Sprinkle
part of the reserved flour on a board, cut the butter into small
pieces, and roll them out as thin as possible. In order to do
soj it will be necessary to rub a great deal of the flour on the
moulding-board and rolling-pin. Lay the butter, as fast as
rolled out, on to a floured plate, each piece by itself roll out
the pastry as thin as it can be rolled, cover it with the rolled
butter, sprinkle on part of the reserved flour, and roll the
crust up. Continue to roll out the crust, and put on the re-
served butter and flour, till the whole is used. Roll it out
lightly, about half an inch thick, for the upper crust, or rim
to your pies plain pie crust should be used for the under
crust to the pies. Puff pastry, to be nice, should be baked in
a quick oven till of a light brown color. If it browns before
the fruit in the pie is sufficiently baked, cover it with thick
paper.
239. Apple Pie.
When apples are very small and green, they are nice stew-
ed whole, with the skins on, and strained when soft, and
sweetened. Pare, quarter, and take out the cores of the ap-
ples, when of a large size. If they are not ripe, stew them
with just water enough to prevent their burning. When soft,
sweeten and season them to the taste. When apples are
ripe, they make better pies not to be stewed before baking.
82 PIES.
Fill your pie plates, cover them with a thick crust, and bake
them from half to three-quarters of an hour. When baked
sufficiently, cut the upper crust through the centre, remove it
carefully with a broad knife, put a piece of butter, of the size
of a walnut, into a pie, sweeten it to your taste, and if the
apples are not tart enough, squeeze in the juice of part of a
lemon flavor the pie with either nutmeg, rosewater, or grated
lemon peel. Apples cut into quarters, without paring, and
stewed soft in new cider and molasses, make good plain pies.
The apples should be strained after stewing, and seasoned
with cinnamon or nutmeg. If made quite sweet, it will keep
good several months. Dried apples should have boiling wa-
ter turned on to cover them, and stewed till very soft. If
they are not tart enough, turn in sour cider, when they are
partly stewed. A little orange peel stewed with the apples,
gives them a fine flavor. Season them, when soft, with sugar
and nutmeg, and strain them if you like.
240. Mince Pie.
The best kind of meat for mince pies is neat's tongue and
feet the shank of beef makes very good pies. Boil the meat
till perfectly tender then take it up, clear it from the bones
and gristle, chop it fine enough to strain through a sieve, mix
it with an equal* weight of tart apples, chopped very fine.
If the meat is not fat, put in a little suet, or melted butter.
Moisten the whole with cider sweeten it to the taste with
sugar, and very little molasses add mace, cinnamon, cloves,
and salt, to the taste. If you wish to make your pies rich,
put in wine or brandy to the taste, and raisins, citron, and
Zante currants. The grated rind and juice of lemons im-
prove the pie. Make the pies on shallow plates, with aper-
tures in the upper crust, and bake them from half to three-
quarters of an hour, according to the heat of the oven. Meat
prepared for pies in the following manner, will keep good
several months, if kept in a cool dry place : To a pound of
finely chopped meat, a quarter of a pound of suet, put half
an ounce of mace, one ounce of cinnamon, a quarter of an
ounce of cloves, two tea-spoonsful of salt. Add if you like
the following fruits : half a pound of seeded raisins, half a
pound of Zante currants, a quarter of a pound of citron.
PIES. 83
Put in half a pint of French brandy or wine, three table-
spoonsful of molasses, and sugar sufficient to make it quite
sweet. Put the whole in a stone pot cover it with a paper
wet in brandy. When you wish to use any of it for pies,
put to what meat you use an equal weight of apples, pared
and chopped fine. If not seasoned high enough, add more
spice and sugar. If the apples are not tart, put in lemon-
juice or sour cider.
241. Rice Pie.
To a quart of boiling water, put a small tea-cup of rice.
Boil it till very soft, then take it from the fire, and add a quart
of cold milk. Put in a tea-spoonful of salt, a grated nut-
meg, five eggs beaten to a froth add sugar to the taste, and
strain it through a sieve. Bake it in deep pie plates, with an
under crust and rim of pastry add if you like a few raisins.
242. Peach Pie.
Take mellow, juicy peaches wash and put them in a deep
pie plate, lined with pie crust. Sprinkle a thick layer of su-
gar on each layer of peaches, put in about a table-spoonful
of water, and sprinkle a little flour over the top cover it with
a thick crust, and bake the pie from fifty to sixty minutes.
Pies made in this manner are much better than with the
stones taken out, as the prussic acid of the stone gives the
pie a fine flavor. If the peaches are not mellow, they will
require stewing before being made into a pie. Dried peach-
es should be stewed soft, and sweetened, before they are
made into a pie they do not require any spice.
243. Tart Pie.
Sour apples, cranberries, and peaches, all make nice tarts.
Stew, and strain them when soft. Peach tarts require a lit-
tle lemon-juice, without they are sour. Grate in lemon peel,
add brown sugar to the taste. Put in each pie one beaten
egg, to make it cut smooth. Bake the pies on shallow plates,
with an under crust and rim of pastry ornament the pie
with very small strips of pastry. When the crust is done,
remove the pies from the oven.
64 FIES.
244. Rhubarb Pies.
Take the tender stalks of the rhubarb, strip off the skin,
and cut the stalks into thin slices. Line deep plates with pie
crust, then put in the rhubarb, with a thick layer of sugar to
each layer of rhubarb a little grated lemon peel improves
the pie. Cover the pies with a thick crust press it down
tight round the edge of the plate, and prick the crust with a
fork, so that the crust will not burst while baking, and let out
the juices of the pie. Rhubarb pies should be baked about
an hour, in a slow oven it will not do to bake them quick.
Some cooks stew the rhubarb before making it into pies, but
it is not so good as when used without stewing.
245. Tomato Pie.
Take green tomatoes, turn boiling water on them, and let
them remain in it a few minutes then strip off the skin, cut
the tomatoes in slices, and put them in deep pie plates.
Sprinkle sugar over each layer, and a little ginger. Grated
lemon peel, and the juice of a lemon, improve the pie. Cover
the pies with a thick crust, and bake them slowly for about
an hour.
246. Lemon Pie.
For one pie, take a couple of good sized fresh lemons,
squeeze out the juice, and mix it with half a pint of molasses,
or sufficient sugar to make the juice sweet. Chop the peel
fine, line a deep pie plate with your pastry, then sprinkle on
a layer of your chopped lemon peel, turn in part of the mixed
sugar or molasses, and juice, then cover the whole with pie
crust, rolled very thin put in another layer of peel, sweet-
ened juice, and crust, and so on, till all the lemon is used.
Cover the whole with a thick crust, and bake the pie about
half an hour.
247. Cherry and Blackberry Pie.
Cherries and blackberries for pies should be ripe. Bake
them in deep pie plates, sweeten them with sugar, and put in
cloves or cinnamon to the taste. Bake them about half an
hour.
1
PIES. 85
248. Grape Pie.
Grapes make the best pies when very tender and green.
If not very small, they should be stewed and strained, to get
out the seeds, before they are made into pies sweeten them
to the taste when stewed. They do not require any spice.
If made into a pie without stewing, put to each layer of grapes
a thick layer of sugar, and a table-spoonful of water.
249. Currant and Gooseberry Pie.
Currants and gooseberries are the best for pies when of a
full growth, just before they begin to turn red they are tol-
erably good when ripe. Currants mixed with ripe raspber-
ries or mulberries, make very nice pies. Green currants
and gooseberries for pies are not apt to be sweet enough
without the sugar is scalded in before they are baked, as the
juice of the currants is apt to run out while they are baking,
and leave the fruit dry. Stew them on a moderate fire, with
a tea-cup of water to a couple of quarts of currants as soon
as they begin to break, add the sugar, and let it scald in a
few minutes. When baked without stewing, put to each lay-
er of fruit a thick layer of sugar. There should be as much
as a quarter of a pound of sugar to a pint of currants, to
make them sufficiently sweet. Green currant pies are good
sweetened with molasses and sugar mixed.
250. Prune Pie.
Prunes that are too dry to eat without stewing, can be
made into good pies. Turn enough boiling water on the
prunes to cover them, set them on a few coals, and let them
remain till swelled out plump. If there is not water suffi-
cient to make a nice syrup for the pies, add more, and season
them with cinnamon or cloves. The juice and grated peel
of a lemon gives them a fine flavor. Add sugar to the taste,
and bake them in deep pie plates.
251. Pumpkin Pie.
Halve the pumpkin, take out the seeds rinse the pumpkin,
and cut it into small strips stew them, over a moderate fire,
in just sufficient water to prevent their burning, to the bottom
8
86 PIES.
of the pot. When stewed soft, turn off the water, and let the
pumpkin steam, over a slow fire, for fifteen or twenty minutes,
taking care that it does not burn. Take it from the fire, and
strain it, when cool, through a sieve. If you wish to have the
pies very rich, put to a quart of the stewed pumpkin two quarts
of milk, and twelve eggsu If you like them plain, put to a
quart of the pumpkin one quart of milk, and three eggs. The
thicker the pie is of the pumpkin, the less will be the number
of eggs required for them. One egg, with a table-spoonful
of flour, will answer for a quart of the pumpkin, if very lit-
tle milk is used. Sweeten the pumpkin with sugar, and very
little molasses the sugar and eggs should be beaten togeth-
er. Ginger, the grated rind of a lemon, or nutmeg, is good
spice for the pies. Pumpkin pies require a very hot oven.
The rim of the pies is apt to get burnt before the inside is
baked sufficiently. On this account, it is a good plan to heat
the pumpkin scalding hot when prepared for pies, before
turning it into the pie plates. The pies should be baked as
soon as the plates are filled, or the under crust to the pies
will be clammy. The more the number of eggs in the pies,
the less time will be required to bake them. If you have
pumpkins that have begun to decay, or those that are frozen,
they can be kept several months, in cold weather, by cutting
the good part up, stewing it till soft, then stirring it, and add-
ing sugar and molasses, to make it very sweet. Make it
strong of ginger, then scald the seasoning in well. Keep it
in a stone jar, in a cool place whenever you wish to use
any of it for pies, take out the quantity you wish, and put
milk and eggs to it.
252. Carrot Pie.
Scrape the skin off from the carrots, boil them soft, and
strain them through a sieve. To a pint of the strained pulp
put three pints of milk, six beaten eggs, two table-spoonsful
of melted butter, the juice of half a lemon, and the grated
rind of a whole one. Sweeten it to your taste, and bake it
in deep pie plates without an upper crust.
253. Potato Pie.
Boil Carolina or mealy Irish potatoes, till very soft when
PIES. 87
peeled, mash and strain them. To a quarter of a pound of
potatoes, put a quart of milk, three table-spoonsful of melted
butter, four beaten eggs, a wine glass of wine add sugar
and nutmeg to the taste.
254. Sweet Maryborough Pie.
Procure sweet mellow apples, pare and grate them. To
a pint of the grated pulp put a pint of milk, a couple of eggs,
two table-spoonsful of melted butter, the grated peel of a
lemon, and half a wine glass of brandy. Sweeten it to the
taste with nice brown sugar. The eggs should be beaten to
a froth, then the sugar stirred into them, and mixed with the
rest of the ingredients. A little stewed pumpkin, mixed
with the apples, improves the pie. Bake the pie in deep
plates, without an upper crust.
255. Marlborough Tarts.
Take tart juicy apples quarter them, and stew them till
soft enough to rub through a sieve. To twelve table-spoons,
ful of the strained apple, put twelve of sugar, the same quan-
tity of wine, six table -spoonsful of melted butter, four beaten
eggs, the juice and grated rind of a lemon, half a nutmeg,
and half a pint of milk. Turn this, -when the ingredients are
well mixed together, into deep pie plates that are lined with
pastry, and a rim of puff paste round the edge. Bake the
tarts about half an hour.
256. Cocoanut Pie.
Cut off the brown part of the cocoanut grate the white
part, and mix it with milk, and set it on the fire, and let it
boil slowly eight or ten minutes. To a pound of the grated
cocoanut allow a quart of milk, eight eggs, four table-spoons-
ful of sifted white sugar, a glass of wine, a small cracker,
pounded fine, two table-spoonsful of melted butter, and half
a nutmeg. The eggs and sugar should be beaten together to
a froth, then the wine stirred in. Put them into the milk and
cocoanut, which should be first allowed to get quite cool add
the cracker and nutmeg turn the whole into deep pie plates,
with a lining and rim of puff paste. Bake them as soon as
turned into the plates.
88 CUSTARDS.
257. Small Puffs.
To make a dozen puffs, take a pound and a quarter of
flour, a pound of butter, and one egg. Put them together ac-
cording to the directions for puff pastry, No. 238. Divide it
when made into three equal portions roll one of them out
half an inch thick, cut it into cakes with a tumbler roll out
the rest of the pastry, cut it into strips with a jagging iron, and
lay the strips round those that are cut with a tumbler, so as
to form a rim. Lay the puffs on buttered flat tins bake
them in a quick oven till a light brown, then fill them with any
small preserved fruit you may happen to have.
258. A Plain Custard Pie.
Boil a quart of milk with half a dozen peach leaves, or the
rind of a lemon. When they have flavored the milk, strain
it, and set it where it will boil. Mix a table-spoonful of flour,
smoothly, with a couple of table-spoonsful of milk, and stir
it into the boiling milk. Let it boil a minute, stirring it con-
stantly take it from the fire, and when cool, put in three
beaten eggs sweeten it to the taste, turn it into deep pie
plates, and bake the pies directly in a quick oven.
259. A Rich Baked Custard.
Beat seven eggs with three table-spoonsful of rolled sugar.
When beaten to a froth, mix them with a quart of milk fla-
vor it with nutmeg. Turn it into cups, or else into deep pie
plates, that have a lining and rim of pastry bake them di-
rectly, in a quick oven. To ascertain when the custards are
sufficiently baked, stick a clean broom splinter into them if
none of the custard adheres to the splinter, it is sufficiently
baked.
260. Boiled Custards.
Put your milk on the fire, and let it boil up then remove
it from the fire, and let it cool. Beat for each quart of the
milk, if liked rich, the yelks and half the whites of six eggs,
with three table-spoonsful of rolled sugar stir them into the
milk when it is cool. If you wish to have your custards
very plain, four eggs to a quart of the milk is sufficient.
CUSTARDS. 69
Season the custard with nutmeg or rosewater, and set it on a
few coals, and stir it constantly until it thickens, and becomes
scalding hot. Take it from the fire before it gets to boiling,
and stir it a few minutes, then turn it into the cups. Beat
the reserved whites of the eggs to a froth, and turn them on
the top of the custards just before they are to be eaten.
261. Mottled Custards.
Stir into a quart of milk, while boiling, the beaten yelks of
six eggs. Beat the whites of the eggs with three table-
spoonsful of powdered white sugar, if the custards are liked
very sweet if not, a less quantity will answer. Stir in the
whites of the eggs a minute after the yelks have set, so as to
be thick. Season the custard with essence of lemon or rose-
water stir it till it becomes thick and lumpy, then turn it
into cups.
262. Cream Custards.
Sweeten a pint of cream with powdered white sugar set
it on a few coals. When hot, stir in white wine until it cur-
dles add rosewater or essence of lemon to the taste, and turn
it into cups. Another way of making them, which is very
nice, is to mix a pint of cream with one of milk, five beaten
eggs, a table-spoonful of flour, and three of sugar. Add nut-
meg to the taste, and bake the custards in cups or pie plates,
in a quick oven.
263. Almond Custards.
Blanch and pound fine, with a table-spoonful of rosewater,
four ounces of almonds. Boil them four or five minutes in
a quart of milk, with sufficient white sugar to sweeten the
milk. Take it from the fire, and when lukewarm, stir in the
beaten yelks of eight, and the whites of four eggs. Set the
whole on the fire, and stir it constantly until it thickens then
take it up, stir it till partly cooled, and turn it into cups. If
. you wish to have the custards cool quick, set the cups into a
pan of cold water as fast as it gets warm, change it. Just
before the custards are to be eaten, beat the reserved whites
of the eggs to a froth, and cover the top of the custards with
them.
8*
90 PUDDINGS.
*SF
264. Apple Custards.
Take half a dozen tart mellow apples pare and quarter
them, and take out the cores. Put them in a pan, with half
a tea-cup of water set them on a few coals. When they
begin to grow soft, turn them into a pudding dish, sprinkle
sugar on them. Beat eight eggs with rolled brown sugar
mix them with three pints of milk, grate in half a nutmeg,
and turn the whole over the apples. Bake the custard be-
tween twenty and thirty minutes.
265. Directions for making Puddings.
A bag that is used for boiling puddings, should be made of
thick cotton cloth. Before the pudding is turned in, the bag
should be dipped into water, wrung out, and the inside of it
floured. When the pudding is turned in, tie the bag tight,
leaving plenty of room for the pudding to swell out in. In-
dian and flour puddings require a great deal of room. Put
them in a pot of boiling water, with an old plate at the bot-
tom of the pot, to keep the pudding bag from sticking to it.
When the pudding has been in a few minutes, turn the bag
over, or the pudding will settle, and be heavy. There should
be water enough in the pot to cover the pudding, and it should
not be allowed to stop boiling a minute if so, the pudding
will not be nice. A tea-kettle of boiling water should be kept
on the fire, to turn in as the water boils away. When the
pudding is done, dip the bag into cold water for a minute
the pudding will then come out easily. When puddings are
baked, the fruit should not be put in till the pudding has be-
gun to thicken, otherwise they will sink to the bottom of the
pudding.
266. Hasty Pudding. j
Wet sifted Indian meal with cold water, to make a thick
batter. Stir it into a pot of boiling water gradually. Boil
it an hour, then stir in sifted Indian meal, by the handful, till
it becomes quite thick, and so that the pudding stick may be
made to stand up in it. It should be stirred in very gradual-
ly, so that the pudding may not be lumpy. Add salt to the
Let it boil slowly, and stir it frequently, to keep it
PUDDINGS. 91
from burning on the inside of the pot. If you do not wish to
fry the pudding, it will boil sufficiently in the course of an
hour and a half. If it is to be fried, it will be necessary to
boil it an hour longer ; and a little flour stirred in, just before
it is taken up, will make it fry better. It must get perfectly
cold before it is fried. When you wish to fry it, cut it in
slices half an inch thick, flour them, and fry them brown in
a little lard.
267. Corn Puddings.
Grate sweet green corn to three tea-cups of it, when gra-
ted, put two quarts of milk, eight eggs, a couple of tea-spoons-
ful of salt, half a tea-cup of melted butter, and a grated nut-
meg. Bake the pudding an hour serve it up with sauce.
268. Cracker Pudding.
Mix ten ounces of finely pounded crackers with a wine
glass of wine, a little salt, and half a nutmeg, three or four
table-spoonsful of sugar, two of melted butter. Beat eight
eggs to a froth mix them with three pints of milk, and turn
them on to the rest of the ingredients. Let it remain till
the crackers begin to soften, then bake it.
269. Sailed Indian Pudding.
Stir enough sifted Indian meal into a quart of boiling milk
or water, to make a very stiff batter then stir in a couple of
table-spoonsful of flour, three of sugar or molasses, half a
spoonful of ginger, or a couple of tea-spoonsful of cinnamon,
and a couple of tea-spoonsful of salt Two or three eggs
improve the pudding, but are not essential some people like
a little chopped suet in them. The pudding will boil, so as to
be very good, in the course of three hours, but it is better for
being boiled five or six hours. Some cooks boil them eight
or nine hours when boiled so long, it is necessary to boil
them several hours the day before they are to be eaten.
270. Baked Indian Pudding.
Boil a quart of milk, and turn it on to a pint of sifted In-
dian meal. Stir it in well, so as to scald the meal then
mix three table -spoonsful of wheat flour with a pint of milk.
92 PUDDINGS.
The milk should be stirred gradually into the flour, so as to
have it mix free from lumps. Turn it on to the Indian meal
mix the whole well together. When the whole is just
lukewarm, beat three eggs with three table -spoonsful of sugar
stir them into the pudding, together with two tea-spoonsful
of salt, two of cinnamon, or a grated nutmeg, and a couple
of table-spoonsful of melted butter, or suet chopped fine.
Add, if you wish to have the pudding very rich, half a pound
of raisins they should not be put in till the pudding has
baked five or six minutes. If raisins are put in, an addition-
al half pint of milk will be required, as they absorb a great
deal of milk. A very good Indian pudding may be made
without eggs, if half a pint more of meal is used, and no flour.
It takes three hours to bake an Indian pudding without eggs
if it has eggs in, it will bake in much less time.
271. Minute Pudding.
Put a pint and a half of milk on the fire. Mix five large
table-spoonsful of either wheat or rye flour, smoothly, with
half a pint of milk, a tea-spoonful of salt, and half of a grated
nutmeg. When the milk boils, stir in the mixed flour and
milk. Let the whole boil for one minute, stirring it con.
stantly take it from the fire, let it get lukewarm, then add
three beaten eggs. Set it back on the fire, and stir it con-
stantly until it thickens. Take it from the fire as soon as it
boils.
*
272. Boiled Bread Pudding.
Take about three-quarters of a pound of bread, cut it into
small pieces, and soak them soft in cold water then drain
off the water, mash the bread fine, and mix with it two table-
spoonsful of flour, three eggs, a tea-spoonful of salt, a table-
spoonful of melted butter, and cold milk sufficient to make it
a thick batter. Mix the whole well together, then turn it into
a floured pudding bag tie it up, so as to leave room for the
pudding to swell boil it an hour and a half, without any in-
termission. Serve up the pudding with rich sauce.
273. A Plain Baked Bread Pudding.
Pound rusked^oread fine to five heaping table-spoonstul
PUDDINGS. 93
of it, put a quart of milk, three beaten eggs, three table-
spoonsful of rolled sugar, a tea-spoonful of salt, half a nut-
meg, and three table-spoonsful of melted butter. Bake it
about an hour it does not need any sauce.
274. Rich Bread Pudding.
- Cut a pound loaf of bakers' bread into thin slices spread
butter on them as for eating lay them in a pudding dish
sprinkle between each layer of bread seeded raisins, and
citron, cut in small strips. Beat eight eggs with four table-
spoonsful of rolled sugar mix them with three pints of milk,
half of a grated nutmeg. Turn the whole on to the bread,
and let it remain until the bread has absorbed full half of the
milk then bake it about three-quarters of an hour.
275. Flour Pudding.
Into a pint and a half of sifted flour stir gradually, so that
it may not be lumpy, a quart of milk. Beat seven eggs, and
put in, together with a couple of table-spoonsful of melted
butter, and a couple of tea-spoonsful of salt. Grate in half
of a nutmeg add, if you want the pudding very rich, half a
pound of raisins. They should not be put into a baked pud-
ding till it has been cooking long enough to thicken, so that
the raisins will not sink to the bottom of it. A pudding made
in this manner is good either baked or boiled. It takes two
hours to boil, and an hour and a quarter to bake it. When
boiled, the bag should not be more than two-thirds full, as
flour puddings swell very much. It should be put into boil-
ing water, and kept boiling constantly. If the water boils
away, so as to leave any part of the bag uncovered, more
boiling water should be added. When the pudding has boil-
ed eight or nine minutes, the bag should be turned over, other-
wise the pudding will be heavy. Flour puddings should be
eaten as soon as cooked, as they fall directly. Serve them
up with rich sauce.
276. Boiled Rice Pudding.
Put two tea-cups of rice into a quart of boiling water
add a couple of tea-spoonsful of salt, and let the rice boil till
soft. Then take it from the fire, stir in a quart of cold milk,
94 PUDDINGS.
and half a pound of raisins ; or omit the raisins, and substi-
tute any other fruit that you may like. Beat a couple of eggs,
and put in, together with half of a grated nutmeg. Set the
whole on the fire, and let it boil till the fruit is soft. Serve it
up with butter and sugar.
277. A Baked Rice Pudding, without eggs.
Pick over and wash two small tea-cups of rice, and put it
into two quarts of milk. Melt a small tea-cup of butter, and
put in, together with two of sugar, a grated nutmeg, and a
couple of tea-spoonsful of salt, and bake the pudding about
two hours. This pudding does not need any sauce, and is
good either hot or cold. If you wish to have the pudding
very rich, add, when it has been baking five or six minutes,
half a pound of raisins.
278. Rice Pudding, with eggs.
Boil a quarter of a pound of unground rice in a quart of
milk till soft, then stir in a quarter of a pound of butter
take it from the fire, put in a pint of cold milk, a couple of
tea-spoonsful of salt, and a grated nutmeg. When it is luke-
warm, beat four eggs with a quarter of a pound of sugar, and
stir it into the pudding add half a pound of raisins, and turn
the whole into a buttered pudding dish, and bake it three-quar-
ters of an hour.
279. Ground Rice Pudding.
Mix a pint and a half of ground rice, smooth, with a
quart of milk stir in a glass of wine, a quarter of a pound
of melted butter, a tea-spoonful of salt, and spice to the taste.
Beat eight eggs, and stir them in turn the whole into a but-
tered pudding dish, and when it has baked a few minutes, add
half a pound of raisins, or Zante currants.
280. Rice Snow Balls.
Pare small, tart apples, and take out the cores with a small
knife fill the cavity with a stick of cinnamon or mace. Put
each one in a small floured bag, and fill the bags about half
full of unground rice. Tie up the bags so as to leave a great
deal of room for the rice to swell. Put them in a pot of
water, with a table-spoonful of salt to a couple of quarts of
PUDDINGS. 95
water. The bags of rice should be boiled in a large propor-
tion of water, as the rice absorbs it very much. Boil them
about an hour and twenty minutes, then turn them out of the
bags carefully into a dessert dish, and garnish them with mar.
malade cut in slices. Serve them up with butter and sugar.
281. Cream Pudding.
Beat six eggs to a froth then mix with them three table-
spoonsful of powdered white sugar, the grated rind of a
lemon. Mix a pint of milk with a pint of flour, two tea-
spoonsful of salt then add the eggs and sugar. Just before
it is baked, stir in a pint of thick cream. Bake it either in
buttered cups or a pudding dish.
282. Custard Pudding.
Stir a quart of milk very gradually into half a pint of flour
mix it free from lumps, and put to it seven eggs, beaten
with three table-spoonsful of sugar, a tea-spoonful of salt, and
half of a grated nutmeg. Bake it three-quarters of an hour.
283. Rennet Pudding.
Put cleaned calf's rennet into white wine, in the proportion
of a piece three inches square to a pint of wine. It will be
fit for use in the course of seven or eight hours. Whenever
you wish to make a pudding, put three table-spoonsful of the
wine to a quart of sweet milk, and four table-spoonsful of
powdered white sugar flavor it with rosewater or essence
of lemon. Stir it twenty minutes, then dish it out, and grate
nutmeg over it. It should be eaten in the course of an hour
after it is made, as it soon curdles.
284. Fruit Pudding.
Make good common pie crust roll it out half an inch thick,
and strew over it any one of the following kinds of fruit :
Cherries, currants, gooseberries, strawberries, raspberries,
blackberries, or cranberries. A thick layer of marmalade
spread on, is also very nice. Sprinkle over the fruit a little
cinnamon or cloves, and sugar. If the pudding is made of
gooseberries, currants, or cranberries, a great deal of sugar
will be necessary. Roll the crust up carefully, join the ends
06 PUDDINGS.
3 =* "
so that the fruit will not drop out, and lay the pudding in a
thick white towel, that has been previously dipped into water,
and floured. Baste up the towel, and lay it carefully in a
pot of boiling water, with a plate at the bottom of it. Boil
it an hour, and serve it up with rich liquid sauce. For a
baked fruit pudding, make a batter of wheat flour, or Indian
meal, with milk and eggs. Mix the ingredients in the pro-
portion of a pint of flour and six eggs to a quart of milk.
Put to each quart of milk a pint of fruit, and sugar to the
taste.
285. A Quaking Pudding.
Slice up three-quarters of a pound of bakers' bread. Beat
eight eggs to a froth, stir in several large spoonsful of sugar,
and mix it with a quart of milk, a grated nutmeg. Turn it
on to the sliced bread let the whole remain till the bread
has soaked up most of the milk, then stir in a couple of ta-
ble-spoonsful of flour, a tea-spoonful of salt, and turn it into
a pudding bag, and boil it an hour. Serve it up with rich
sauce.
286. Lemon Pudding.
Grate the rind of two fresh lemons, being careful not to
grate any off the white part. Squeeze the juice out of the
lemons, and strain it, to separate it from the seeds. Mix it
with six large spoonsful of fine white sugar. Take a quart
of milk, and mix it with the rind of the lemons, a couple of
table-spoonsful of pounded crackers, and a table-spoonful of
melted butter. Beat six eggs to a froth, and stir them into
the milk. Stir in the lemon-juice and sugar last, and then
turn the whole into a pudding dish that has a lining and rim
of puff paste. Bake it from twenty-five to thirty minutes.
It should not be eaten till it is cold.
287. Almond Pudding.
Turn boiling water on three-quarters of a pound of sweet
almonds. Let them remain in it till the skins will slip off
easily rub the skins off with a dry cloth. When they are
perfectly dry, pound them fine, with a table-spoonful of rose-
water. Beat six eggs to a froth, then mix them with four
PUDDINGS. 97
table-spoonsful of powdered sugar put them into a quart of
milk, with three table-spoonsful of pounded crackers, a quar-
ter of a pound of melted butter, four ounces of citron, and
the pounded almonds. Line a pudding dish with pastry, put
round it a rim of puff paste, turn in the pudding, and bake it
about half an hour. The pudding should be eaten cold.
288. Tapioca Pudding.
To a quart of warm milk put eight table -spoonsful of ta-
pioca. Let it soak till it softens, then stir it up, and put to it
a couple of table-spoonsful of melted butter, four beaten eggs,
and cinnamon or mace to the taste. Mix four table-spoons-
ful of white powdered sugar with a wine glass of wine, and
stir it into the rest of the ingredients. Turn the whole into
a pudding dish that has a lining of pastry, and bake it imme-
diately.
289. Sago Pudding.
Rinse half a pound of sago in hot water, till it is thorough-
ly cleansed then drain off the water, and boil the sago in a
quart of milk, with a stick of cinnamon or mace. Stir it
constantly, or it will burn. When soft, take it from the fire,
take out the stick of cinnamon, and put in a quarter of a
pound of butter. Mix a wine glass of wine with four large
spoonsful of fine white sugar, and stir it into the sago add,
when cold, five beaten eggs, and bake the pudding in a deep
dish, with a lining and rim of pastry. Strew over the pud-
ding a quarter of a pound of Zante currants, and bake it di-
rectly, in a quick oven. It is the best when cold.
290. Orange Pudding.
Stir to a cream six ounces of white powdered sugar, with
four of butter then add a wine glass of wine, the juice and
chopped peel of a couple of large fresh oranges. Beat eight
eggs to a froth, the whites and yelks separately mix them
with a quart of milk, a couple of ounces citron, cut in small
strips, and a couple of ounces of pounded crackers. Mix all
the ingredients well together line a pudding dish with pas-
try, put a rim of puff paste round the edge of the dish, and
9
98 FRITTERS.
then turn in the pudding, and bake it in a quick oven about
half an hour.
291. Bird's Nest, or Transparent Pudding.
Pare and halve tart mellow apples, scoop out the cores.
Put a little flour and water in the hollow of each apple, so as
to form a thick paste then stick three or four Zante currants
in each one. Butter and line a pudding dish with pastry,
put on a rim of puff paste, and lay in the apples, with the
hollow side up. Have just enough apples to cover the bot-
tom of the dish, and stick citron, cut in very long narrow
strips, round the apples. Stir to a cream half a pound each
of butter and fine white sugar beat the yelks and whites
separately, of eight eggs, to a froth, and mix them with the
butter and sugar. Flavor it with nutmeg, and set it on a few
coals stir it constantly till quite liot take it from the fire,
stir it till nearly cold, then turn it over the apples, and bake
it directly.
292. English Plum Pudding.
Soak three-quarters of a pound of crackers in two quarts
of milk they should be broken in small pieces. When they
have soaked soft, put in a quarter of a pound of melted but-
ter, the same weight of rolled sugar, half a pint of wheat flour,
a wine glass of wine, and a grated nutmeg. Beat ten eggs
to a froth, and stir them into the milk. Add half a pound of
seeded raisins, the same weight of Zante currants, and a
quarter of a pound of citron, cut in small strips. Bake or
boil it a couple of hours.
293. Plain Fritters.
Stir a quart of milk gradually into a quart of flour put in
a tea-spoonful of salt, and seven beaten eggs. Drop them by
the large spoonful into hot lard, and fry them till a very light
brown color. They are the lightest fried in a great deal of
fat, but less greasy if fried in just fat enough to keep them
from sticking to the frying pan. Serve them up with liquid
pudding sauce.
294. Apple Fritters.
Take four or five tart, mellow apples, pare and cut them
"
SYRUPS. . 99
in slices, and soak them in sweetened lemon-juice. Make a
batter of a quart of milk, a quart of flour, eight eggs grate
in the rind of two lemons, and the juice and apples. Drop
the batter by the spoonful into hot lard, taking care to have
a slice of apple in each fritter.
295. Cream Fritters.
Mix a pint and a half of wheat flour with a pint of milk
beat six eggs to a froth, and stir them into the flour grate in
half a nutmeg, then add a pint of cream, a couple of tea-
spoonsful of salt. Stir the whole just long enough to have
the cream get well mixed in, then fry the mixture in small
cakes.
296. Oxford Dumplings.
Take eight ounces of biscuit that is pounded fine, and soak
it in just sufficient milk to cover it. When soft, stir in three
beaten eggs, a table-spoonful of flour, and a quarter of a pound
of Zante currants. Grate in half a nutmeg, and do up the
mixture into balls of the size of an egg fry them till a light
brown.
297. Apple Dumplings.
Pare tart, mellow apples take out the cores with a small
knife, and fill the holes with sugar. Make good pie crust
roll it out about two-thirds of an inch thick, cut it into pieces
just large enough to enclose one apple. Lay the apples on
them, and close the crust tight over them tie them up in
small pieces of thick cloth, that has been well floured put
the dumplings in a pot of boiling water, and boil them an hour
without any intermission if allowed to stop boiling, they
will be heavy. Serve them up with pudding sauce, or butter
and sugar.
298. Lemon Syrup.
Pare thin the rind of fresh lemons, squeeze out the juice,
and to a pint of it, when strained, put a pound and three-
quarters of sugar, and the rind of the lemons. Dissolve the
sugar by a gentle heat, skim it clear, then let it simmer gently
eight or ten minutes strain it through a flannel bag. When
100 SYRUPS.
coot, bottle, cork, and seal it tight, and keep it in a cool
place.
299. Orange Syrup.
Squeeze out the juice of fresh oranges, and strain it. To
a pint of the juice, put a pound and a half of sugar set it on
a moderate fire when the sugar has dissolved, put in the peel
of the oranges, and set the syrup where it will boil slowly for
six or eight minutes then strain it, till clear, through a flan-
nel bag. The bag should not be squeezed while the syrup is
passing through it, or it will not be clear. Bottle, cork, and
seal it tight. This syrup is very nice to flavor puddings and
pies.
300. Blackberry Syrup.
Procure nice, high vine blackberries, that are perfectly
ripe the low vine blackberries will not answer for syrup, as
they do not possess the medicinal properties of the high vine
blackberries. Set them on a moderate fire, and let them
simmer till they break to pieces, then strain them through a
flannel cloth to each pint of juice put a pound of white su-
gar, half an ounce of cinnamon, powdered fine, a quarter of
an ounce of finely powdered mace, and a couple of tea-spoons-
ful of powdered cloves. Boil the whole together fifteen min-
utes strain it, and when cool, add to each pint of syrup a
wine glass of French brandy. Bottle, cork, and seal it
keep it in a cool place. This, mixed with cold water, in the
proportion of a wine glass of syrup to two-thirds of a tumbler
of water, is an excellent remedy for the dysentery, and sim-
ilar complaints. It is also a very pleasant summer beverage.
301. Elderberry Syrup.
Wash and strain the berries, which should be perfectly
ripe. To a pint of juice, put a pint of molasses. Boil it
twenty minutes, stirring it constantly, then take it from the
fire when cold, add to each quart four table-spoonsful of
French brandy bottle and cork it tight. This is an excel-
lent remedy for a tight cough.
302. Molasses Syrup, for preserving.
Mix eight pounds of light sugar-house or New-Orleans
SWEETMEATS. 101
molasses, eight pounds of water, one pound of powdered
charcoal. Boil the whole together twenty minutes, then strain
it through a flannel bag. When lukewarm, put in the beaten
whites of a couple of eggs, and put it on the fire. As soon
as it boils, take it from the fire, and skim it till clear then
put it on the fire, and let it boil till it becomes a thick syrup
strain it for use. This syrup does very well to preserve
fruit in for common use.
303. To clarify Syrup for Sweetmeats.
Put your sugar into the preserving kettle, turn in the quan-
tity of cold water that you think will be sufficient to cover the
fruit that is to be preserved in it. Beat the whites of eggs to
a froth, allowing one white of an egg to three pounds of su-
gar mix the whites of the eggs with the sugar and water,
set it on a slow fire, and let the sugar dissolve, then stir the
whole up well together, and set it where it will boil. As soon
as it boils up well, take it from the fire, let it remain for a
minute, then take off the scum set it back on the fire, and
let it boil a minute, then take it off, and skim it again. This
operation repeat till the syrup is clear put in the fruit when
the syrup is cold. The fruit should not be crowded while
preserving, and if there is not syrup enough to cover the fruit,
take it out of the syrup, and put in more water, and boil it
with the syrup before putting back the fruit.
304. Directions for making Sweetmeats.
A pound of sugar to a pound of fruit, is sufficient to pre-
serve most kinds of fruit. Some kinds of fruit require more,
and some will do with less, than an equal weight of sugar.
White sugar makes the most delicate sweetmeats nice brown
sugar answers very well for most kinds of fruit. The West
India sugar-house syrup is better than sugar to preserve fruit,
on account of its never fermenting. When brown sugar is
used, clarify it, as in direction for clarifying syrup, No. 303,
then put in the fruit. Nice white sugar does not need clari-
fying. All kinds of fire-proof ware will do to preserve in,
excepting iron ware. The fruit should not be crowded while
preserving, and should boil gently. The fruit should be turn-
ed out of the preserving kettles as soon as done, and set away
9*
102 SWEETMEATS.
in a cool place, otherwise they will not be nice. Keep the
sweetmeats in stone or china jars, that have never been used
for other purposes. Glass jars are the best for delicate sweet-
meats, such as strawberries or cherries. Preserves should
be covered tight, and kept in a cool place. A paper wet in
brandy, and laid over the sweetmeats, has a tendency to keep
them from fermenting. They should be looked to frequently,
to see that they do not ferment. Whenever they do, the
syrup should be turned from them, scalded, and turned back
on them while hot.
305. To Preserve Quinces.
Quinces, if very ripe, are best preserved in the following
manner : Pare and cut them in slices, an inch thick take
out the cores carefully, so as to have the slices in the form of
a ring. Allow a pound of nice white sugar for each pound
of the fruit dissolve it in cold water, having a quart of the
latter to a pound of sugar, then put in the sliced quinces, and
let them soak in it ten or twelve hours. Put them in a pre-
serving kettle, and put it on a moderate fire cover them
over, and let the quinces boil gently there should be more
than enough syrup to cover the quinces. When a broom
splinter will go through them easily, take them from the fire,
and turn them out. In the course of a week, turn the syrup
from them, and boil it down, so that there will be just enough
to cover the fruit. Quinces preserved in this manner retain
their natural flavor better than when preserved in any other
manner, but they must be very ripe to preserve in this way,
otherwise they will not be tender. When not very ripe, pare
and cut them either in rings or quarters, take out the cores,
and boil the quinces in fair water, till they begin to grow
tender take them up, and strain the water in which they are
boiled put in either brown or white sugar add a little cold
water. When lukewarm, put in the whites of eggs, and cla-
rify it let it cool, then put in the quinces, and boil them
slowly for half an hour. Keep them covered over while
boiling, if you wish to have them of a light color. Turn
them out into pots as soon as preserved, and set them away
in a cool place. Look at them in the course of a week, to
see if they have fermented if so, turn the syrup from them,
SWEETMEATS. 103
boil it, and turn it back while hot. The parings and cores
of the quinces can be used for marmalade, with a few whole
ones. Some people preserve the quinces with the cores in,
but the syrup will not look clear. The following is a cheap
method of preserving quinces, and answers very well for
common use : Pare, halve, and take out the cores of the
quinces, and boil the parings in new cider till soft. Strain
the cider, and for five pounds of quinces put in a pound of
brown sugar, a quart of molasses, the beaten white of an egg
clarify it, then put in the quinces. There should be rather
more than enough cider to cover the quinces, as it wastes a
good deal while the quinces are boiling. The peel of an
orange, cut in small pieces, and boiled with them, gives the
quinces a fine flavor.
306. Quince Marmalade.
Wash and quarter the quinces, without paring them put
them on the fire, with just water enough to stew them in.
When soft, rub them through a sieve, and put to each pound
of the strained quinces a pound of brown sugar. Set it on a
few coals, and let it stew slowly, stirring it constantly. When
it has stewed an hour, take a little of it out, let it get cold
if it then cuts smooth, it is sufficiently stewed.
307. Pears.
Make a syrup, allowing three-quarters of a pound of sugar
to each pound of the pears. If brown sugar is used for the
syrup, clarify it, then put in the pears, and boil them till soft.
A few slips of ginger, or powdered ginger, tied up in bags,
and boiled with the pears, gives them a fine flavor. Choke
and vergouleuse are the best pears for preserving.
308. Pear Marmalade. .
Boil the pears with the skins on. When soft, rub them
through a sieve, 'and put to each pound of pulp three-quarters
of a pound of brown sugar. Stew it over a slow fire till it
becomes a thick jelly. It should be stirred constantly.
309. Peaches.
Take juicy peaches pare them, allow for each pound of
104 SWEETMEATS.
them, a pound of nice white sugar. Put just cold water
enough to the sugar to saturate it. When dissolved, stir it
up well, and put in the peaches, without crowding them, and
boil them slowly about twenty minutes. A few peach meats,
blanched and preserved with the peaches, are nice, and are
quite ornamental to the peaches. These, as well as all other
kinds of sweetmeats, should be turned out of the preserving
kettle as soon as taken from the fire, and set away in a cool
place. If allowed to remain near the fire, the syrup will not
look clear. Cover them up tight let them remain three or
four days, then turn the syrup from them, scald it, and turn
it back, while hot, on to the peaches.
310. Peach Jam.
Inferior peaches, and those that are not fully ripe, are best
preserved in the following manner : Pare and halve them, and
take out the stones lay the peaches in a deep dish, and to
each layer of peaches put a layer of brown sugar. Three-
quarters of a pound of sugar to a pound of the peaches, is
sufficient. Let the peaches remain until the next day then
put them on a moderate fire, without any water, and let them
stew slowly about twenty minutes. Peaches preserved in
this way, are very nice for puffs.
311. To Preserve Peaches in Brandy.
Procure peaches that are mellow, but not dead ripe draw
a pin round the seam of the peaches, so as to pierce the skin
cover them with French brandy, and let them remain a
wee k then make a syrup, allowing three-quarters of a pound
of brown sugar to a pound of the peaches. Clarify the syrup,
then boil the peaches in it. When tender, take them out of
the syrup, let it remain till cool, then mix it with the brandy,
and turn the whole on to the peaches.
312. To Preserve Raspberries.
Strain equal quantities of ripe currants and raspberries, to
make a syrup to preserve the raspberries in. Dissolve white
sugar in the syrup, by a gentle heat, using a pound of sugar
to each pound of syrup and raspberries. When the sugar
has dissolved, set the syrup where it will boil about ten min-
SWEETMEATS. 105
utes, then put in the raspberries, and let them boil five min-
utes. In the course of four or five days, turn the syrup from
the raspberries boil it away, so that there will be just enough
of it to cover the berries turn it on them while hot. Keep
them in wide-mouthed bottles, corked and sealed up tight.
Preserved raspberries are very nice to flavor ice creams and
blanc mange.
313. Cherries.
Procure cherries that are not quite dead ripe allow for
each pound of cherries a pound of white sugar. Make a rich
syrup of the sugar when it boils, put in the cherries, with
the stems on let them boil till transparent. Keep them in
glass jars, or wide-mouthed bottles cork and seal them tight.
If you wish to preserve them without the stones, take those
that are very ripe, take out the stones carefully, save the juice.
Make a syrup of the juice, white sugar, and very little water,
then put in the cherries, and boil them to a thick consistency.
314. Currants.
Take the currants when ripe and in their prime let them
remain on the stalks, picking off the bad ones. Make a syrup
of sugar, and very little water, allowing a pound of sugar to
each pound of currants. Clarify it, then put in the currants,
and let them boil a few minutes. In the course of a few days
turn the syrup from them, scald it, and turn it back, while hot,
on to the currants. Preserved currants, mixed with water, is
an excellent drink in fevers. Dried currants are also good
for the same purpose, if made into a tea.
315. To Preserve Prunes.
Pour boiling water on the prunes, and set them where they
will keep hot, with a lemon, cut in small pieces. When
swelled out to nearly the original size, put to each pound of
the prunes half a pound of brown sugar, a stick of cinna-
mon, or a tea-spoonful of powdered cloves, and if there is
not sufficient water remaining to cover the prunes, add more,
and stew them in the syrup a quarter of an hour. Add,
when taken from the fire, a wine glass of wine to every three
pounds of the prunes.
106 SWEETMEATS.
316. Cranberries.
For each peck of cranberries allow two pounds and a half
of brown sugar, and half a pint of molasses. Make a syrup
of the molasses, sugar, and a little water. When it boils, put
in the cranberries, and let them boil till transparent. To
make cranberry marmalade, boil the cranberries in just water
enough to prevent their burning. Strain them when soft,
and add to each pound a pound and a half of brown sugar.
Stew it over a slow fire, stirring it constantly, till it becomes
very thick jelly.
317. Crab Apples.
Make a syrup, allowing the same weight of sugar as ap-
ples. Let it get cool, then put in the apples, a few at once,
so that they will not crowd, and break to pieces. Boil them
till they begin to break, then take them out of the preserving
kettle carefully. Boil the syrup in the course of three or
four days, and turn it while hot on to the apples. This con-
tinue to do at intervals of two or three days, till the apples
appear to be thoroughly preserved. If you wish to make a
marmalade of the apples, boil them in just water enough to
keep them from burning strain them when soft, and put to
them an equal weight of brown sugar stew them over a slow
fire, stirring them constantly. When of a thick consistency,
take a little of it out, and set it where it will get cold. If it
then cuts smooth and clear, take the whole from the fire, and
turn it into deep dishes.
318. Barberries.
Take them when fully ripe, let them remain on the stems.
Make a rich syrup, allowing the same weight of sugar as
barberries. When clarified, set it where it will get luke-
warm, then put in the barberries. Boil them till the syrup
appears to have entered them. Barberries preserved with
molasses, and a little orange peel and sugar, are very good
for common use. Allow for each pound of barberries a quar-
ter of a pound of sugar, half a pint of molasses, and the rind
of half an orange. Make them into a syrup with a little
water boil it a quarter of an hour before putting in the bar-
SWEETMEATS. 107
berries. Preserved barberries, mixed with cold water, make
a very refreshing drink in fevers.
319. Tomatoes.
Take them when quite small and green put them in cold
clarified syrup, with an orange, cut in slices, to every two
pounds of the tomatoes. Simmer them gently, on a slow
fire, two or three hours. There should be equal weights of
sugar and tomatoes, and more than sufficient water to cover
the tomatoes, used for the syrup. Another method of pre-
serving them, which is very nice, is to allow a couple of fresh
lemons to three pounds of the tomatoes pare thin the rind
of the lemons, so as to get none of the white parf, squeeze
out the juice, mix them with cold water sufficient to cover the
tomatoes, and put in a few peach leaves, and powdered gin-
ger, tied up in bags. Boil the whole together gently, for
three-quarters of an hour then take up the tomatoes, strain
the liquor, and put to it a pound and a half of white sugar,
for each pound of tomatoes. Put in the tomatoes, and boil
them gently, till the syrup appears to have entered them.
In the course of a week turn the syrup from them, heat it
scalding hot, and turn it on to the tomatoes. Tomatoes pre-
served in this manner appear like West Indian sweetmeats.
320. To Preserve Apples.
Apples for preserving should be tart and mellow pare
them, and take out the cores with a small knife. Allow for
each pound three-quarters of a pound of sugar, a tea-spoon-
ful of powdered ginger, tied in a bag, and sufficient water to
cover the apples. Make the syrup, then take it from the fire,
and put in the apples, when it is just lukewarm. Boil them
till transparent, take them up when partly cooled, put in a
little essence of lemon. Turn the syrup from them in the
course of a week, boil it, and turn it back on the apples
while hot.
321. Cyrribelines, or Mock Citron.
Cut into small pieces, and scrape the rind of cymbelines
put them into strong salt and water let them remain in it
three days, then in fair water a day, changing the water sev-
108 SWEETMEATS.
eral times soak them in alum water an hour tie up oyster
shells in a cloth, and boil them with the cymbelines. When
the cymbelines are tender, take them up, and put them back
into the alum water. Make the syrup for them, allowing a
pound and a half of sugar to one of the cymbelines. When
clarified, let it get cold then rinse the cymbelines, and boil
them three-quarters of an hour. When partly cooled, put in
a little essence of lemon to flavor them. These are good
eaten like any other sweetmeats, or used instead of citron for
cake.
322. Watermelon Rinds.
Take the rind of a nice ripe watermelon cut it into small
strips, and boil them, till they begin to grow tender, in water,
with saleratus and peach leaves in it, in the proportion of a
tea-spoonful of saleratus and a dozen peach leaves to a couple
of quarts of water. Take the rinds out of the water, and
soak them in alum water an hour. Make a syrup, allowing
the same weight of sugar as rinds. When clarified and
cooled, rinse the rinds, and put them in the syrup, together
with powdered ginger, tied up in a small bag. Boil them till
they are quite soft when partly cooled, add a little essence
of lemon. Turn the syrup from them in the course of two
or three days, take out the bags of ginger, and boil the syrup
till there is just sufficient of it to cover the rinds, and turn it
On them while hot.
323. Muskmelons.
Procure muskmelons that are perfectly green, and of a quick
growth, and as late in the season as possible. If preserved
while the weather is very hot, they are apt to ferment.
Scrape off the skin of the rind, being careful not to scrape
any of the green part. Cut them through the middle, and take
out the seeds then cut them in rings, an inch in thickness.
Soak them in salt and water a day, then in fair water three
or four hours, changing the water several times. Soak them
in alum water an hour rinse and put them in fair water,
with a handful of peach leaves to four or five pounds of the
melon, and a table-spoonful of ginger, tied up in small pieces
of cloth. The peach leaves turn the melon a fine green
SWEETMEATS. 109
color. Boil the melons till they begin to grow tender, then
put them in alum water, together with the ginger. Make a
syrup of white sugar, and put in the melons and ginger,
(which should be previously rinsed.) Boil them in the syrup
as long as you can, without their breaking to pieces. In the
course of a week turn the syrup from them, scald it, and
turn it on to the melons. Add sufficient essence of lemon to
flavor it, just before turning it on to the melons. Keep them
covered tight, in a cool place, with a paper wet in brandy on
them.
324. Pine Apples.
Take those that are ripe, and perfectly fresh pare off the
rind, and cut the apples in slices an inch thick. Powder the
same weight of white sugar as you have pine apples lay
the pine apples in a deep dish, and sprinkle part of the pow-
dered sugar between each layer of apples. Reserve about
half of the sugar. Let the apples remain till the succeeding
day then turn the syrup from them, and mix it with the re-
served sugar, and half a pint of water, for three or four pounds
of pine apple. Boil the syrup, take it from the fire, and when
cool, put in the apples, simmer them gently till tender, let
them remain in a deep dish for several days they should be
covered up tight, and kept in a cool place. Whenever there
is any appearance of fermentation, turn the syrup from them,
scald it, and turn it back hot on to the pine apples. Keep
them in glass or china jars, covered tight, and in a cool place.
325. Pumpkin Chips.
Take what quantity you choose of a good sweet pumpkin,
(the butter pumpkin makes the nicest sweetmeats.) Halve
the pumpkin, take out the seeds, and cut it into chips of the
size of a dollar. For each pound of the pumpkin to be pre-
served, allow a pound of fine white sugar, and a gill of lemon-
juice. Put the chips in a deep dish, and sprinkle on each
layer a layer of the sugar. Turn the lemon-juice over the
whole. Let it remain a day then boil the whole together,
with half a pint of water to three pounds of the pumpkin, a
table-spoonful of powdered ginger, tied up in bags, and the
peel of the lemons, cut into small pieces. When the pump-
10
1 10 JELLIES.
kin becomes tender, turn the whole into a preserve pot. In
the course of a week, turn the syrup from the 'pumpkin, boil
it to a rich syrup, and turn it back hot.
326. Gages,
Allow equal weights of sugar and gages. Make a syrup
of white sugar, and just water enough to cover the plums.
Boil the plums slowly in the syrup ten minutes turn them
into a dish, and let them remain four or five days, then boil
them again, till the syrup appears to have entered the plums.
Put them in a china jar, and in the course of a week turn the
syrup from them, scald it, and turn it over them hot.
327. Strawberries.
Procure Chili or field strawberries, and hull them. Take
equal quantities of berries, and powdered white sugar put a
layer of each in a preserving pan, having a layer of straw-
berries at the bottom. Let them remain an hour, then put in
a gill of cold water, to prevent their burning to the bottom
of the pan. Set them on a very moderate fire when the
juice runs freely, increase the fire, until they boil briskly.
Let them boil half an hour, then turn them into a dish when
lukewarm, put them in wide-mouthed bottles, or small glass
jars, cork and seal them tight, and keep them in dry sand.
328. Raspberry and Blackberry Jam.
For each pound of berries, allow a pound of sugar. Put
a layer of each alternately in a preserving dish. Let them
remain half an hour then boil them slowly, stirring them
frequently, to keep them from burning. When they have
boiled half an hour, take a little up in a cup, and set it in a dish
of cold water if it appears of the consistency of thick jelly,
take the whole from the fire if not, boil it till it becomes so.
329. Strawberry, Raspberry, and Blackberry Jelly.
Jellies of these fruits are all made in the following manner :
Take the berries when ripe, and in their prime, mash them,
and let them drain through a flannel bag, without squeezing
it. To each pint of juice, put a pound of white sugar, and
the beaten white of an egg to three pounds of the sugar. Set
JELLIES. Ill
it on the fire when it boils up well, take it from the fire, and
skim it clear. Set it back on the fire if any more scum
rises, take it from the fire, and skim it off*. Boil it till it be-
comes a jelly, which is ascertained by taking a little of it up
into a tumbler of cold water. If it falls to the bottom in a
solid mass, it is sufficiently boiled. -
i 330. Cranberry, Grape, and Currant Jelly.
They are all made in the same manner. Take the fruit
in its prime, wash and drain it till nearly dry, then put it in
an earthen jar, or pot, and set the pot in a kettle of hot wa-
ter. Set the kettle where the water will boil, taking care
that none of it gets into the jar. When the fruit breaks,
turn it into a flannel bag, and let it drain slowly through, into
a deep dish, without squeezing. When the juice has all pass-
ed through the bag, put to each pint of it a pound and a half
of white sugar. Put to each quart of the syrup the beaten
white of an egg. Set the syrup where it will boil gently
as fast as any scum rises, take the syrup from the fire, and
skim it clear. When the jelly has boiled fifteen or twenty
minutes, try a little of it in a tumbler of cold water if it
sinks to the bottom of the tumbler in a solid lump, it is suffi-
ciently boiled. Jellies are improved by being put in the sun
for several days care must be taken that the dew does not
fall on them.
331. Quince Jelly.
Halve the quinces, and take out the cores. Boil the quinces
till very soft, in clear water, mash them, and let them drain
through a flannel bag, without squeezing them. Put to the
quince liquor, when drained through the bag, white sugar, in
the proportion of a pound to a pint of the liquor. Add the
whites of eggs, and clarify it. When clear, boil it on a mod-
erate fire, till it becomes a thick jelly. Fill glasses with the
jelly, and cover them tight. The quince pulp that remains
in the jelly-bag can be made into marmalade.
332. Apple Jelly.
Halve tart apples, and take out the cores. Boil them till
very soft, in a large proportion of water then let it
1 12 JELLIES.
through a jelly-bag, without squeezing them. Weigh the
liquor, and to each pint of it put a pound of white sugar
then boil it slowly till it becomes a thick jelly, which is as-
certained in the same manner as currant jelly. If you wish
to have it of a red tinge, put in, when taken from the fire, a
little cranberry or beet-juice. If you wish to have it a straw
color, put in a little tincture of saffron. If green, use the
expressed juice of spinach leaves. Let it pass through the
jelly-bag again when cool, turn it into glasses.
333. Lemon Jelly.
Put on a slow fire an ounce of white isinglass, pulled into
small pieces, and rinsed, a pint of water, with the rind of six
lemons. Stir it constantly till dissolved, then add a pint of
lemon-juice, and sweeten it to the taste with nice white su-
gar. Boil the whole four or five minutes, then color it with
tincture of saffron, and let it pass through a flannel bag, with-
out squeezing it. Fill your jelly glasses with it when partly
cooled.
334. Calf s Feet Jelly.
Take four feet, (that have been perfectly cleaned,) and boil
them, in four quarts of water, till very soft, and the water is
reduced to one quart. Take it from the fire, and let it re-
main till perfectly cold, then take off all the fat, and scrape
off the dregs that adhere to the jelly. Put the jelly in a
preserving kettle, set it on a slow fire when it melts, take
it from the fire, and mix with it half a pint of white wine, the
juice and grated rind of a couple of fresh lemons, and a stick
of cinnamon or mace. Wash and wipe dry six eggs take
the whites of them, and beat them to a froth stir them into
the jelly when it is cool bruise the shells, and mix them with
the jelly, then set it on a few coals. Sweeten it, when hot, to
the taste white sugar is the best, but brown answers very
well. Let the whole boil slowly fifteen minutes, without stir-
ring it suspend a flannel bag on a nail, and let the jelly
drain through it, into a deep dish or pitcher. If it is riot clear
the first time, let it pass through the bag till it becomes so.
The bag should not be squeezed, otherwise the jelly will not
look clear. When transparent, turn it into glasses, and set
CORDIALS. 117
pounds of sugar stir the whole well together, and let it stand
twenty-four hours, without stirring then skim and set it in a
cool place, where it will ferment slowly. Let it remain three
or four days if, at the end of that time, it has ceased fer-
menting, add one quart of French brandy to every fifteen
gallons of the liquor, and close up the barrel tight. When it
becomes clear, it is fit to bottle. This will be good in the
course of six months, but it is much improved by being kept
several years.
346. Grape Wine.
Bruise the grapes, which should be perfectly ripe. To each
gallon of grapes put a gallon of water, and let the whole re-
main a week, without being stirred. At the end of that time,
draw off the liquor carefully, and put to each gallon three
pounds of lump sugar. Let it ferment in a temperate situa-
tion when fermented, stop it up tight. In the course of six
months it will be fit to bottle.
347. To mull Wine.
To a pint of water put a tea-spoonful of powdered cloves
and cinnamon. Set it where it will boil then separate the
whites and yelks of three eggs, and beat the yelks with a
large spoonful of powdered white sugar. As soon as the
water boils, turn it on to the yelks and sugar add a pint of
wine, and turn the beaten whites of the eggs over the whole.
348. Quince Cordial.
Take ripe nice quinces, wipe off the fur, and grate them.
Express the juices of the quince pulp through a strong cloth,
and to each quart of it put two-thirds of a quart of French
brandy, a pound and a half of white sugar, a hundred bitter
almonds, or peach meats, a dozen cloves. Put it in a stone pot,
cover it tight, and keep it a week in a warm place, then skim
and bottle it, and let it remain a year before using it.
349. Peach Cordial.
Take ripe juicy peaches wash and wipe them, to get off
the down gash them to the stone. Put to each peck of
peaches a gallon of French brandy, and cover them up tight.
118 SHRUBS.
Let the whole remain a couple of months, then drain the
brandy free from the peaches add sufficient cold water to
render it of the strength of good white wine, and to every
three gallons of it put four pounds of sugar. Stir it up well
let it remain a couple of days, stirring it up well each day,
then turn it into a wine cask, and close it tight.
350. Smallage Cordial.
Take young sprouts of smallage wash and drain them
till perfectly dry. Cut them in small pieces, put them in a
bottle, with seeded raisins, having an alternate layer of each.
When the bottle is two-thirds full of the smallage, turn in
French brandy, till the bottle is full. Let it remain three or
four days, to have the smallage absorb the brandy then put
in as much more brandy as the bottle will hold. It will be fit
for use in the course of eight or ten days. This is an excel-
lent family medicine.
351. Currant Shrub.
To a pint of strained currant juice, put a pound of sugar.
Boil the sugar and juice gently together, eight or ten minutes,
then set it where it will cool. Add, when lukewarm, a wine
glass of French brandy to every pint of syrup bottle and
cork it tight keep it in a cool place.
352. Raspberry Shrub.
To three quarts of fresh, ripe raspberries, put one of good
vinegar. Let it remain a day then strain it, and put to each
pint a pound of white sugar. Boil the whole together for half
an hour, skim it clear. When cool, add a wine glass of
French brandy to each pint of the shrub. A couple of ta-
ble-spoonsful of this, mixed with a tumbler two-thirds full of
water, is a wholesome and refreshing drink in fevers.
353. Lemon Shrub.
Procure nice fresh lemons pare the rind off thin, then
squeeze out the juice of the lemons, and strain it. To a pint
of the juice put a pound of white sugar, broken into small
pieces. Measure out for each pint of the syrup three table-
spoonsful of French brandy, and soak the rind of the lemons
ESSENCES. 119
in it. Let the whole remain a day, stirring up the lemon-
juice and sugar frequently. The next day turn off the syrup,
and mix it with the brandy and lemon rinds put the whole
in clean bottles, cork and seal them tight, and keep them in
dry sand, in a cool place.
354. Sherbet.
Boil in three pints of water six or eight green stalks of
rhubarb, a quarter of a pound of figs or raisins. When the
whole has boiled between twenty-five and thirty minutes,
strain it, and mix it with a tea-spoonful of rosewater, and
lemon or orange syrup to the taste. Let it get cold before
drinking it.
355. Noyeau.'
To three pints of French brandy, put four ounces of bitter
almonds, or peach meats, and a couple of ounces of sweet
almonds they should be bruised before they are mixed with
the brandy. Add half an ounce each of powdered cinnamon
and mace, a quarter of an ounce of cloves. Let the whole
remain a fortnight, shaking it up well each day, then drain
off the brandy into anothe ^bottle, and put to the almonds a
quart of water. Let it stand three days, then turn back the
brandy, .and put in a pound and a half of white sugar. Let
the whole remain a week, stirring it up frequently, then strain
the liquor off, free from the dregs, into bottles for use.
356. Mead.
Put to a pound of honey three pints of warm water stir
it up well, and let it remain till the honey is held in complete
solution then turn it into a cask, leaving the bung out. Let
it ferment in a temperate situation bottle it as soon as fer-
mented, cork it up very tight.
357. Essence of Lemon.
Turn gradually on to a drachm of the best oil of lemons
a couple of ounces of strong rectified spirit. The best meth-
od of obtaining the essence of the lemon peel, is to rub all
the yellow part of the peel off, with lumps of white sugar, and
scrape off the surface of the sugar into a preserving pot, as
120 ESSENCES.
fast as it becomes saturated with the oil of the lemon. The
sugar should be pressed down tight, and covered very close.
A little of this sugar gives a fine flavor to puddings, cakes,
and pies. This mode of preserving the essence of the lemon
is superior to the one in which spirit is used, as the fine aro-
matic flavor of the peel is procured without any alloy.
358. Essence of Ginger.
Take three ounces of fresh ginger grate and put it into
a quart of French brandy, together with the rind of a fresh
lemon none of the white part of the peel should be put in.
Shake the whole up well every day, for eight or ten days at
the end of that time, it will be fit for use. A little of this,
mixed with water, or put on a lump of sugar, answers all the
purposes of ginger tea, and is much more palatable. It is
also nice to flavor many kinds of sweetmeats.
359. Spice Brandy.
Put into a jar French brandy, and rose or peach leaves, in
the proportion of a quart of the former to half a pint of the
latter. Let them steep together^iill the strength is obtained
from the leaves then turn off the brandy, squeeze the leaves
dry, throw them away, and put fresh leaves to the brandy.
Continue to go through the above process until the brandy is
strongly impregnated with the leaves then turn the brandy
off clear, and bottle it keep it corked tight. Lemon or
orange peel, and peach meats, steeped in a bottle of brandy,
give it a fine flavor. It takes the rind of three or four lemons,
or a quarter of a pound of peach meats, to flayer a pint of
brandy. When all the brandy is used, put in more, with a
few fresh rinds. Spice brandy is very nice to season cakes,
puddings, and mince pies.
360. Rosewater.
Gather fragrant, full-blown roses, on a dry day pick off
the leaves, and to each peck of them put a quart of water.
Put the whole in a cold still, and set the still on a moderate
fire the slower they are distilled, the better will be the rose-
water. Bottle the water as soon as distilled.
PERFUMERY. 121
361. To extract the Essential Oil of Flowers.
Procure a quantity of fresh, fragrant leaves both the stalk
and the flower leaves will answer. Cord very thin layers of
cotton, and dip them into fine Florence oil put alternate
layers of the cotton and leaves in a glass jar, or large tum-
bler. Sprinkle a very small quantity of finejsalt on each lay-
er of the flowers, cover the jar up tight, and place it in a south
window, exposed to the heat of the sun. In the course of a
fortnight a fragrant oil may be squeezed out of the cotton.
Rose leaves, mignonette, and sweet-scented clover, make fine
perfumes, managed in this way.
362. Perfume Bags.
Rose and sweet-scented clover leaves, dried in the shade,
then mixed with powdered cloves, cinnamon, mace, and press-
ed in small bags, are very nice to keep in chests of linen, or
drawers of clothes, to perfume them.
363. Cologne Water.
Turn a quart of alcohol gradually on to the following oils :
a couple of drachms of the oil of rosemary, two of the oil of
lemon, or orange-flower water, one drachm of lavender, ten
drops of oil of cinnamon, ten of cloves, and a tea-spoonful of
rosewater. Keep the whole stopped tight in a bottle shake
it up well. It will do to use as soon as made, but it is much
improved by age.
364. Lavender Water.
Turn a pint of alcohol slowly on to an ounce and a half of
the oil of lavender, two drachms of ambergris. Keep the
lavender water in a tight-corked bottle it should be shook
up well when first put in.
365. Aromatic Vinegar.
Mix with a table-spoonful of vinegar enough powdered
chalk to destroy the acidity. Let it settle then turn off the
vinegar from the chalk carefully, and dry it perfectly. When-
ever you wish to purify an infected room, put in a few drops
of sulphuric acid the fumes arising from it will purify a
11
122 SICK COOKERY.
sfcfe
room where there has been any infectious disorder. Gare is
necessary in using it, not to inhale the fumes, or to get any
of the acid on your garments, as it will corrode whatever it
touches.
366. Barley Water.
f Boil a couple of ounces of barley, in two quarts of water,
' till soft pearl barley is the best, but the common barley an-
swers very well. When soft, strain and mix it with a little
currant jelly, to give it a pleasant, acid taste. If the jelly is
not liked, turn it, when boiled soft, on to a couple of ounces
of figs or raisins, and boil it again, till reduced to one quart,
then strain it for use.
367. Rice Gruel.
Put a large spoonful of unground rice into six gills of
boiling water, with a stick of cinnamon or mace. Strain it
when boiled soft, and add half a pint of new milk put in a
tea-spoonful of salt, and boil it a few minutes longer. If you
wish to make the gruel of rice flour, mix a table-spoonful of
it, smoothly, with three of cold water, and stir it into a quart
of boiling water. Let it boil, five or six minutes, stirring it
constantly. Season it with salt, a little butter, and add, if
you like, nutmeg and white sugar to your taste.
368. Water Gruel
Mix a couple of table-spoonsful of Indian meal with one
of wheat flour, and sufficient cold water to make a thick bat-
ter. If the gruel is liked thick, stir it into a pint of boiling
water if liked thin, more water will be necessary. Season
the gruel with salt, and let it boil six or eight minutes, stirring
it frequently then take it from the fire, put in a piece of but-
ter, of the size of a walnut, and pepper to the taste. Turn it
on toasted bread, cut in small pieces.
369. Caudle.
Make rice or water gruel, as above then strain it, and add
half a wine glass of ale, wine, or brandy. Sweeten it with
loaf sugar, and grate in a little nutmeg.
*''-
SICK COOKERY. 123
370. Arrow Root Custards.
Boil a pint of milk, and stir into it, while boiling, a table-
spoonful of arrow root, mixed smooth, with a little cold milk.
Stir it in well, and let the whole boil three or four minutes
take it from the fire to cool when so, stir in a couple of beat-
en eggs, sweeten it to the taste, and grate in a small piece
of nutmeg. Set the whole where it will boil, stirring it con-
stantly. As soon as it boils up, take it from the fire, and
turn it into custard cups. The arrow root, prepared in the
same manner as for the custards, omitting the sugar, spice,
and eggs, is excellent food for invalids, and can be eaten
when the custards are too rich for the stomach.
371. Wine Wlmj.
Stir into a pint of boiling milk a couple of glasses of wine.
Let it boil a minute, then take it from the fire, and let it re-
main till the curd has settled then turn off the whey, and
sweeten it with white sugar.
372. Stomachic Tincture.
Bruise a couple of ounces of Peruvian bark, one of bitter
dried orange peel. Steep them in a pint of proof spirit a
fortnight, shaking up the bottle that contains it once or twice
every day. Let it remain untouched for a couple of days,
then decant the bitter into another bottle. A tea-spoonful of
this, in a wine glass of water, is a fine tonic.
373. Thoroughwort Bitters.
Make a strong tea of the thoroughwort strain it, and when
cool, put to a couple of quarts of it half a pint of French
brandy, the peel of two or three fresh oranges, cut into small
bits, and half a dozen bunches of fennel, or smallage seed.
The seed and orange peel should be crowded into a bottle,
then the tea and brandy turned in. The bottle should be
corked tight. The bitters will keep good almost any length
of time, and is an excellent remedy for bilious complaints,
and can often be taken when the thoroughwort tea will
not sit on the stomach. A wine glass of these bitters to a
tumbler of water is about the right proportion. It should
have a little sugar added to it before drinking it.
124 SICK COOKERY.
374. Cough Tea.
Make a strong tea of everlasting strain, and put to a quart
of it two ounces of figs or raisins, two of liquorice, cut in
bits. Boil them in the tea for twenty minutes, then take the
tea from the fire, and add to it the juice of a lemon. This is an
excellent remedy for a tight cough it should be drank freely,
being perfectly innocent. It is the most effectual when hot.
375. Beef Tea.
Broil a pound of fresh lean beef ten minutes then cut it
into small bits, turn a pint of boiling water on it, and let it
steep in a warm place half an hour then strain it, and sea-
son the tea with salt and pepper to the taste. This is a quick
way of making the tea, but it is not so good, when the sto-
mach will bear but a little liquid on it, as the following meth-
od : Cut the beef into small bits, which should be perfectly
free from fat fill a junk bottle with them, cork it up tight,
and immerse it in a kettle of lukewarm water, and boil it four
or five hours. This way is superior to the first, on account
of obtaining the juices of the meat, unalloyed with water, a
table-spoonful of it being as nourishing as a tea-cup full of
the other.
376. Moss Jelly.
Steep Carragua, or Irish moss, in cold water a few min-
utes, to extract the bitter taste then drain off the water, and
to half an ounce of moss put a quart of fresh water, and a
stick, of cinnamon. Boil it till it becomes a thick jelly, then
strain it, and season it to the taste with white wine and white
sugar. This is very nourishing, and recommended highly
for consumptive complaints.
377. Sago Jelly.
Rinse four ounces of sago thoroughly, then soak it in cold
water half an hour turn off the water, and put to it a pint
and a half of fresh cold water. Let it soak in it half an hour,
then set it where it will boil slowly, stirring it constantly
boil with it a stick of cinnamon. When of a thick consist.
MISCELLANEOUS RECEIPTS. 125
ency, add a glass of wine, and white sugar to the taste. Let
it boil five minutes, then turn it into cups.
378. Tapioca Jelly.
Take four table-spoonsful of tapioca rinse it thoroughly,
then soak it five hours, in cold water enough to cover it. Set
a pint of cold water on the fire when it boils, mash and stir
up the tapioca that is in water, and mix it with the boiling
water. Let the whole simmer gently, with a stick of cinna-
mon or mace. When thick and clear, mix a couple of ta-
ble-spoonsful of white sugar, with half a table-spoonful of
lemon-juice, and half a glass of white wine stir it into the
jelly if not sweet enough, add more sugar, and turn the
jelly into cups.
MISCELLANEOUS RECEIPTS RELATIVE TO
HOUSEWIFERY.
379. To renew Old Bread and Cake.
Fill a bread steamer about half full of water t and lay the dry bread on it, and set it o;i
the fire, where it will steam the bread from halt to three-quarters of an hour; then wrap
the bread in a towel, and let it remain tilt dry. In this way, bread that is old and dry may
be made moist and good. Where a steamer cannot be procured, soak the bread in cold
water till it lias absorbed sufficient water to be moist insider then put it in a bake pan,
without any cover, and heat it very hot. If broken pieces of bread are put in the oven,
live or six hours alter baking, and nisked, they will keep good a long tune. Sour heavy
bread, treated in this manner, will make very decent cakes and puddings, provided there
is enough saleratus used in making them to correct the acidity of the bread. Rich cake,
that has wine or brandy in it, will remain good in cold weather several months, if it to-
kept in a cool, dry place. The day in which it is to be eaten, put it in a cake pan, and
set it in a bake pan that has half a pint of water in it set on the bake-pan cover, and let
the cake bake till it is heated very hot. Let it get cold before cutting it.
380. To preserve Cheese from Insects.
Cover the cheese, while whole, with a paste made of wheat flour ; then wrap a cloth
round it, and cover it with the paste. Keep the cheese in a cool, dry place. Cheese that
has skippers in it, if kept till cold weather, will be freed from them
381. To pot Cheese.
Cheese that has begun to mould, can be kept from becoming any more so, by being
treated in the following manner.: Cut off the mouldy part, and if the cheese is dry, grate
it if not, pound it fine in a mortar, together with the crust. To each pound of it, when
fine, put a table-spoonful of brandy mix it in well with the cheese, then press it down
tight, in a clean stone pot, and lay a paper wet in brandy on the top of it. Cover the pot
up tight, aud keep it in a cool, dry place. This is also a good way to treat dry pieces of
!; IKM when a year old. It will keep several years, without any
danger of its breeding insects.
382. To put Butter for icintrr use.
Mix a laree spoonful of salt, a table-spoonful of powdered white sugar,
saltpetre. Work this quantity into six pounds of fresh-made butter. Put th
a stone pot, that is thoroughly cleansed. When you have finished putting down yout
butler, cover it with a layer of salt, and let it remain covered until cold weather.
and one of
e butter into
126 MISCELLANEOUS RECEIPTS,
383. To make Salt Butter Fresh.
When butter has too much salt in it, put to each pound of it a quart of fresh milk, and
churn it an hour ; then treat it like fresh butter, working in the usual quantity of salt. A
little white sugar worked in, improves it. This is said to be equal to fresh butter. Salt
may be taken out of a small quantity of fresh butter, by working it over, in clear fresh
water, changing the water a number of times.
384. To extract Rancidity from Butter.
Take a small quantity, that is wanted for immediate use. Fpr a pound of the butter,
dissolve a couple of tea-spoonsful of saleratus in a quart of boiling water, put in the but-
ter, mix it well with the saleratus water, and let it remain till cold, then take it off careful-
ly, and work a tea-spoonful of salt into it. Butter treated in this manner answers very
well to use in cooking.
385. To preserve Cream for Sea Voyages.
Take rich, fresh cream, and mix it with half of its weight of white powdered sugar.
When well mixed in, put it in bottles, and cork them tight. When used for tea or cof-
fee, it will make them sufficiently sweet without any additional sugar.
386. Substitute for Cream in Coffee.
Beat the white of an egg to a froth put to it a small lump of butter, and turn the cof-
fee to it gradually, so that it may not curdle. It is difficult to distinguish the taste from
fresh cream.
387. To keep Eggs several months.
It is a good plan to buy eggs for family use \vhen cheap, and preserve them in the fol-
lowing manner : Mix half a pint of unslaked lime with the same quantity of salt, a cou-
ple of gallons of water. The water should be turned on boiling hot. When cold, put in
the eggs, which should be perfectly fresh, and care should be taken not to crack any of
them if cracked, they will spoil directly. The eggs should be entirely covered with the
lime-water, and kept in a stone pot, and the pot set in a cool place. If the above direc-
tions are strictly attended to, the eggs will keep good five months. The lime-water should
not be so strong as to eat the shell, and all the eggs should be perfectly fresh when put in,
as one bad one will spoil the whole.
388. To melt Fat for Shortening.
The fat of all kinds of meat, excepting that of ham and mutton, makes good shortening.
Roast meat drippings, and the liquor in which meat is boiled, should stand until cold, tt
have the fat congeal, so that it can be taken off easily. When taken up, scrape off the sedi
ment which adheres to the under side of the fat, cut the fat into small pieces, together
with any scraps of fat from broiled meat that you may happen to have. Melt the fat
slowly, then strain it, and let it remain till cold. When formed into a hard cake, take it
up if any sediment adheres to the under side, scrape it off. Melt the fat again when
partly cooled, sprinkle in salt, in the proportion of a tea-spoonful to a pound of the short-
ening. The dregs of the fat are good for soap grease. This shortening answers all the
various purposes of lard very well, excepting in the hottest weather. The fat of cooked
meat should not be suffered to remain more than a week in winter, and three days in
summer, without being melted. Ham fat, if boiled in fresh water, and then clarified, an-
Bwers very well to fry in. Mutton fat, if melted into hard cakes, will fetch a good price
at the tallow-chandler's. The leaves, and thin pieces of pork, should be used for lard.
, , .
Cut them in small bits, and melt them slowly ; then strain them through a cullender, with
a thick cloth laid in it. As soon as the fat cools and thickens, sprinkle in salt, in the pro-
portion of a tea-cup full to twenty weight of the lard. Stir it in well, then set the pot
that Contains it in a cool place. Some people have an idea that the pork scraps must be
on the fire until they become brown, in 9rder to have the lard kept sweet the year round,
but it is not necessary, if salt is mixed with it.
389. To keep Vegetables through the Winter
Succulent vegetables are preserved best in a cool, shady place, that is damp. Turnips,
Irish potatoes, and similar vegetables, should be protected from the air and frost by being
buried up in sand, and in very severe cold weather covered over with a linen cloth. It is
said that the dust of charcoal, sprinkled over potatoes, will keep them from sprouting. I
oes may be kept a number of months, if treated
have also heard it said, that Car
in the following manner : Take inose rnai are large, ana perfectly tree from decay pack
them in boxes of dry sand, and set the boxes in a place exposed to the influence of smoke,
and inaccessible to frost.
390. To preserve Herbs.
All kinds of herbs should be gathered on a dry day, just before, or while in blossom.
Tie them in bundles, and suspend them in a dry, airy place, with the blossoms down
wards. When perfectly dry, wrap the medicinal ones in paper, and keep them from the
air. Pick off the leaves of those which arc to be used in cooking, pound and sift them
fine, and keep the powder in bottles, corked up tight.
391. To preserve various kinds of Fruit through the Winter.
Apples can be kept till June, by taking only those that are hard and sound, wiping them
-dry, then packing them in tight barrels, with a layer of bran to each layer of apples. En-
velope the barrel in a linen cloth, to protect it from frost, and keep it in a cool place, but not
o cold as to freeze the apples. It is said that mortar, laid over the top of a barrel of ap-
Ptes, is a good thing to preserve them, as it draws the air from them, which is the princs
MISCELLANEOUS RECEIPTS. 127
pal cause of their decaying. Care should be taken not to have it come in contact with
the apples. To preserve oranges and lemons several months, take those that are perfectly
fresh, and wrap each one in sort paper : put them in glass jars, or a very tight box. with
white sund, that has been previously dried in an oven a few hours, after it has been baked
in. The sand should be strewed thick over each one of the oranges, as they are laid in
the jar, and the whole covered with a thick layer of it. Close the'jar up tight, and keep
it in a cool dry place, but not so cool as to freeze the fruit. To preserve grapes, gather
them on a dry day, when they are not quite dead ripe, and pick those that are not fair off
from the stems. Lay the bunches of grapes in a glass jar, and sprinkle around each of
them a thick layer of dry bran, so that they will not touch each other. Have a thick layer
of bran on the top, and cork and seal the jar very tight, so that the air may be entirely ex-
cluded. >\ uer.cver they are to be eaten, restore them to their freshness by cutting oft' a
small piece from the end of the stalks, and immerse the stalks of each bunch in sweet
wine tor a leu minutes. The stalks will imbibe the wine, and make the grapes fresh and
juicy. Various kinds of fruit, taken when green, such as grapes, gooseberries, currantt,
and plums, can be kept through the winter, by being treated in the following manner :
Fill junk bottles with them, and set them in an oven six or seven hours, after having baked
in it. Let rhum remain till they begin to shrink, then take the fruit from one bottle to fill
the others cjuite lull. Cork and seal up the bottles. Whenever you wish to make pies of
them, put the quantity you wish to use into a tin pan, turn on boiling water sufficient to
cover thein, and stew them in it till soft, then sweeten, and make them into pies. Ripe
blackberries and whortleberries, to be kept long, should be dried perfectly in the sun,
tied up in bags that are thick enough to exclude the air. When used for pies, treat
, then
, treat them
in the same manner as the green fruit. Ripe currants, dried on the stalks, then picked off,
and put in bass, will keep nice for pies during the winter. They also make a fine tea for
persons that have a fever, particularly the hectic fever it is also an excellent thing to
counteract the effects of opium.
392. To keep Pickles and Sweetmeats.
Pickles sheuld be kept in unglazed earthen jars, or wooden kegs. Sweetmeats keep
Lest in glass jars ; unglazed stone pots answer very well for common fruit. A paper wet
in brandy, or proot spirit, and laid on the preserved fruit, tends to keep it from ferment-
ing. Both pickles and sweetmeats should be watched, to see that they do not ferment.
particularly when the weather is warm. Whenever they ferment, turn off the vinegar or
syrup, scald and turn it back while hot. When pickles grow soft, it is owing to the vine-
gar being too weak. 1 o strengthen it, heat it scalding hot, turn it back on the pickles,
and when lukewarm, put in a bttle alum, and a brown paper, wet in molasses. If it does
not grow sharp in the course of three weeks it is past recovery, and should be thrown
away, and fresh vinegar turned on, scalding hot, to the pickles.
393. Cautions relative to the iise of Brass and Copper Cooking Utensils.
Cleanliness has been aptly styled the cardinal virtue of cooks. Food is more healthy,
as well as palatable, cooked in a cleanly manner. Many lives have been lost jn conse-
any of them.
304. Durable Ink for Marking Linen.
Dissolve a couple of drachms of lunar caustic, and half an ounce of gum arabic, in a gill
of rain water. Dip whatever is to be marked in strong pearl-ash water. When perfectly
dry, iron it very smooth : the pearKash water turns it a dark color, but washing will efface
jt. After marking the linen, put it near a fire, or in the sun, to dry. Red ink, for mark-
ing linen, is made by mixing and reducing to a fine powder half an ounce of vermilion, a
drachm of the salt of steel, and linseed oil torenderit of the consistency of black durable ink.
395. Black Ball.
Melt together, moderately, ten^ ounces of Bayberry tallow, five ounces of bees' wax,
one ounce of mutton tallow. When melted, add lamp or ivory black to give it a good
black color. Stir the whole well together, and add, when taken from the fire, half a
glass of rum.
396. Liquid Blacking.
Mix a quarter of a pound of ivory black, six gills of vinegar, a table-spoonful of sweet
oil, two large spoonsful of molasses. Stir the whole well together, and it will then be fit
for use.
397. Cement for the Mouths of Corked Bottles.
Melt together a quarter of a pound of sealing-wax, the same quantity of rosin, a cou-
ple of ounces of bees' wax. When it froths, stir it with a tallow candle. As soon as it
melts, dip the mouths of the corked bottles into it. This is an excellent thing to exclude
the air from such things as are injured by being exposed to it
398. Cement for broken China, Glass*, and Earthenware.
Sub the edse of the. china or glasa with the beaten white of an egg. Tie very finely
powdered quick lime in a muslin bag, and sift it. thick over the edges of the dishes that
have been previously rubbed with the egg. Match and bind the pieces together, and let
it remain bound several weeks. This is good cement for every kind of crockery hat
thick heavy glass and coarse earthenware ; the former cannot be cemented with any
thing ; for the latter, white paint will answer. Paint and match the broken edges, bind
them tight together, and let them remain untfl the paint becomes dry and hard. Milk id
128 MISCELLANEOUS RECEIPTS.
a good cement for crockery the pieces should be matched, and bound together tight,
then put in cold milk, and the milk set where it will boil for half an hour; then take it
from the fire, and lot the crockery remain till the milk is cold. Let the crockery remair
bound for several weeks. The Chinese method of mending broken china, is to grind
flint glass, on a painter's stone, till it is reduced to an impalpable powder : then beat if
with the white of an egg, to a froth, and lay it on the edge of the broken pieces, matci,.
and bind them together firmly, and let them remain several weeks. It is said that no ar*
will then be able to break it in the same place.
399. Japanese Cement, or Rice Glue.
Mix rice flour with cold water, to a smooth paste, and boil it gently It answers all the
purposes of wheat flour paste, while it is far superior in point oi transparency and smooth
ness. Tiiis composition, made with so small a proportion of water as to have it of the
consistence of plastic clay, may be used to form models, busts, basso-relievos, and sim
Oar articles. When made of it, they are susceptible of a very high polish. Poland starch
is a nice cement for pasting layers of paper together, or any fancy articles.
400. Cement for Alabaster.
Take of white bees' wax one pound, of rosin a pound, and three quarters of alabaster.
Melt the wax and rosin, then strew the alabaster over it lightly, (which should be pre
viously reduced to a fine powder.) Siir the whole well together, then knead the mass in
water, in order to incorporate the alabaster thoroughly with tlio rosin and wax. Theala
baster, when mended, should bu perfectly dry, and heated. The cement, when applied,
should also be heated- Join the broken pieces, bind them, and let them remain a week.
This composition, when properly managed, forms an extremely strong cement.
401. To clean Alabaster, or any other kinds of Marble.
Pound pumice stone to a fine powder, and mix it with verjuice. Let it remain several
hours, then dip in a perfectly clean sponge, and rub the marblo with it till clean. Rinse
it off with clear fresh water, and rub it dry with a clean linen cloth.
402. Cement for Iron-ware-
Beat the whites of eggs to a froth, then stir into them enough quicklime to make a
consistent paste, then add iron tile dusttp make a thick paste. The quicklime should be
reduced to a fine powder before mixing it with the eggs. Fill the cracks in iron-ware
with this cement, and let them remain several weeks before using them.
403. To loosen the Stopples of Decanters and Smelling Bottles that are wedged in tight,
Dip the end of a feather in oil, and rub it round the stopple, close to the mouth of the
bottle ; tlien put the bottle about a couple of feet from the fire, having the mouth towards
it. The heat will cause the oil to run down between the stopple and mouth of the bottle.
When warm, strike the bottle gently on both sides, with any light wooden instrument that
you may happen to have. If the stopple cannot be taken out with the hand at the end
of this process, repeat it, and you will finally succeed by persevering in it, however firm-
ly it may be wedged in.
404. Lip Salve.
Dissolve a small lump of white sugar in a table-spoonful of rosewater, (common wa-
ter will do, but is not as good.) Mix it with a couple of large spoonsful of sweet oil, a
piece of spermaceti, of the size of half a butternut. Simmer the whole well together
eight or ten minutes, then turn it into a small box.
405. Cold Cream.
Take of the oil of almonds two ounces, of spermaceti half an ounce, and white wux
half an ounce. Put them in a close vessel, and set the vessel in a skillet of boiling water.
When melted, beat the ingredients with rosewater until cold. Keep it in a tight box, or
wide-mouthed bottle, corked up close.
406. To prevent the formation of a Crust on Tea-Kettles .
Keep an oyster-shell in your tea-kettle, and it will prevent the formation of a crust on
the inside of it, by attracting the stony particles to itself.
407. To remove Stains from Broadcloth.
Take an ounce of pipe clay that has been ground fine, and mix it with twelve drops of
alcohol, and the same quantity of spirits of turpentine. Whenever you wish to remove
any stains from cloth, moisten a little of this mixture with alcohol, and rub it on the spots.
Let it remain till dry, then rub it off with a woollen cloth, and the spots will disappear.
408. To extract Paint from Cotton, Silk, and Woollen Goods.
Saturate the spot with spirits of turpentine, and let it remain several hours, then rub it
between the hands. It will crumble away, without injuring either the color or texture of
the article.
409. To remove Black Stains on Scarlet Woollen Goods.
Mix tartaric with water, to give it a pleasant acid taste, then saturate the black spots
with it, taking care not to have it touch the clean part of the garment. Rinse the spots
immediately, in fair water. Weak pearl-ash water is good to remove stains that are pro-
duced by acids.
410. To extract Grease from Silks, Paper, Woollen Goods, and Floors.
To remove grease spots from ijoods and paper, grate on them, very thick, French chalk,
'
MISCELLANEOUS RECEIPTS. 129
(.ommon chalk will answer, but 'a not as good as the French chalk.) Cover the spots
witti brown paper, and set on a moderately warm iron, and lot it remain till cold. Care
must be taken not to have the iron so hot as to scorch or change the color ot" the cloth. If the
grease does not appear to be out on removing the iron, grate on more chalk, heat the iron
again, and put it on. Repeat the process till the grease is entirely out. Strong pearl-ash
water, mixed with sand, and rubbed on grease spots in floors, is one ot'the most effective
things that can be used to extract the j reuse.
411. To extract Stains from White Cotton Goods and Colored Silks.
Salts of ammonia, mixed with lime, will take out the stains of wine from silk. Spiritt
of turpentine, alcohol, and clear ammonia, are all good to remove stains on colored
silks. Spots ot" common or durable ink can be removed by saturating them with lemon-
juice, and rubbing on salt, then putting them where the sun will shine on them hot, for
several hours. As fast a* it dries, put on more lemon-juice and salt. When lemon-juice
cannot be obtained, citric acid is a good substitute. Iron mould may be removed in the
same way. Mildew and moj>t other stains can be removed by rubbing on soft soap and
salt, and placing it where the sun will shine on it hot. Where soap and salt will not remove
stains, lemon juice and salt will generally answer. The above things will only remove stains
in warm, clear weather, when the sun is hot. Sulphuric acid, diluted with water, is very
effectual in removing fruit stains. Care should be taken not to have it so strong as to eat
a hole in the garment, and as soon as the stain is out, it should be rinsed in pearl-ash wa-
ter, and then in fair water. Colored cotton goods, that have common ink spilt on them,
should be soaked in lukewarm sour ruiik.
412. Directions for Washing Calicoes.
Calico clothes, before they are put in water, should have the grease spots rubbed out,
as they cannot be seen when the whole of the garment is wet. They should never be
washed in very hot soap-suds ; that which is mildly warm will cleanse them quite as well,
;t!id will not extract the colors so much. Soft soap should never be used for calicoes, ex-
ceptins for the various shades of yellow, which look the best washed with soft soap,
and not rinsed in fair water. Ocher colors should be rinsed in fair water, and dried in the
shade. When calicoes incline to fade, the colors can be set by washing them in luke-
warm water, with boef s gall, in the proportion of a tea-cup full to four or five gallons of
water. Rinse them in fair water no soap is necessary, without the clothes are very
dirty. If so, wash them in lukewarm suds, after they have been first rubbed out in beef's
gall water. The beef's gall can be kept several months, by squeezing it out of the skin
in which it is enclosed, adding salt to it, and bottled and corked tight. The water that
potatoes has been boiled in is an excellent thins to wash black calicoes in. When there
are many black garments to wash in a family, it is a good plan to save, during the week,
ail the water in which potatoes are boiled. The following method is said to set the colors
of calicoes so that they will not fade by subsequent washing : Infuse three gills of salt in
four quarts of boiling water ; put in the calicoes, (which should be perfectly clean ; if not
so, the dirt will be set. 1 ) Let the calicoes remain in till the water is cold. I have never
seen this tried, but I think it not improbable that it may be an excellent way to set ibi
colors, as rinsin? calicoes in cold salt and water serves to set the colors, particularly of
black, blue, and green colors. A little vinegar in the rinsing water of pink, red, and green
calicoes, is good to brighten the colors, and keep them from mixing. All kinds of calicoes
but bhick, look better for starching, but black calicoes will not look clear if starched.
On this account potato water is an excellent thing to wash them, if boiled down to a
thick consistence, as it stiffens them without showing.
413. Directions for Cleaning Silk Goods.
When silk cushions, or silk coverings to furniture, become dingy, rub- dry bran on it
gently, with a woollen cloth, till clean. Remove grease spots and stains as in direction
No. 410. Silk garments should have the spots extracted before bc'ms vvashed use hard
soap for all colors but yellow, for which soft soap is the best. Put the soap info hot wa-
ter, beat it till it is perfectly dissolved, then add sufficient cold water to make it just luke-
warm. Putin the silks, and rub them in it till clean; take them out without wringing,
and rinse them in fair lukewarm water. Rinse it in another water, and for bright yellows,
crimsons, and maroons, add sulphuric acid enough to the water to give it an acid taste,
before rinsing the garment in it. To restore the colors of the different shades of pink, put
ip the second rinsing water a little vinegar or lemon juice. For scarlet, use a solution of
tin ; for blues, purples, and their shades, use pearl ash ; and for olive-greens, dissolve
verdigris in the rinsing water fawn and browns should be rinsed in pure water. Dip the
silks up and down in the rinsing water ; take them out of it without wringing, and dry
them in the shade. Fold them up while damp: let them remain to have the dampness
strike through all parts of them alike, then put them in a mangier if you have not one,
iron them 6n the wrong side, with an iron only just hot enough to smooth them. A little
isinglass or sum arabic, dissolved in the rinsing water of gauze shawls and ribbons, is
good to stiffen them. The water jn which pared potatoes have been boiled, is an excel-
lent thinsr to wash black silks in it stiffens, and makes them glossy and black. Beef's
gall and lukewarm water is also a nice thing to restore rusty silk, and soap-snds answers
very well. They look better not to be rinsed in clear water, but they should be washed
in two different waters.
414. Directions for Washing Woollens.
If you do not wish to have white flannels shrink when washed, make a good suds of
hard soap, and wash the flannels in it, without rubbing any soap on them ; rub them out
in another suds, then wring them out of it, and put them in a clean tub, and turn on suffi-
cient boiling water to cover them, and let them remain till the water is cold. A little
indigo in the boiling water makes the flannels look nicer. If you wish to have your white
130 MISCELLANEOUS RECEIPTS.
flannels shrink, so as to have them thick, wash them in soft soap-suds, and rinse them in
cold water. Colored woollens that incline to fade, should be washed with beef's gall and
warm water before they are put into soap-suds. Colored pantaloons look very well wash-
ed with beef's gall and fair warm water, and pressed on the wrong side while damp.
415. Directions for Washing White Cotton Clothes.
Table-cloths, or any white clothes that have coffee or fruit stains on thorn, before being
put into soap-suds, should have boiling water turned on them, and remain in it till the
water is cold the spots should be then rubbed out in it. If they are put into soap-suds
with the stains in, they will be set by it, so that no subsequent washing will remove them.
1 able-cloths will be less likely to get stained up, if they are always rinsed in thin starch
water, as it tends to keep coffee and fruit from sinking into the texture of the cloth. White
clothes that are very dirty, will come clean easily if put into strong, cool suds and hung on
the fire the night previous to the day in which they are to bo washed. If they get to boiling,
it will not do them any harm, provided the suds is cool when they are put in ; if it is h % ot
at first, it will set the dirt in. The following method of washing clothes is a saying of a
great deal of labor : Soak the clothes in lukewarm soap-suds ; if they are quite dirty,
soak them over night. To every three pails of water put a pint of soft soap, and a table-
spoonful of the salts of soda. Heat it til) mildly warm, then put in the clothes without
any rubbing, and boil them an hour. Drain the suds out of them as much as possible, as
it is bad for the hands; then add water till coqj enough for the hands. The dirt will bo
loose, so that they will require but a little rubbing, Itinse them thoroughly in clear water,
then in indigo water The soda can be procured cheap, by purchasing it in large quan-
tities soda is an excellent thing to soften hard water. The soda suds will not do to wash
calicoes in. It is a good plan to save your suds, after washing, to water your garden, if
you have one, or to narden cellars and yards, when sandy.
416. Starch.
To make good flour starch, mix flour gradually with cold water, so that it may be free
from lumps. Stir in cold water till it will pour easily ; then stir it into a pot of boiling
water, and let it boil rive or six minutes, stirring it frequently. A tallow or spermaceti
candle, stirred round in the starch several times, will make it smoother strain it through
a thick cloth. Starch made in this manner will answer for both cotton and linen very
well. Some people do not boil their starch, but merely turn boiling water on the mixed
flour and water, but it does not make clothes look nice. Poland starch is made in the tame
manner as wheat starch. When rice is boiled in a pot without 'being tied up in a bag, the
water in which it is boiled is as good as Poland starch for clear-starching muslins, it boil-
ed to a thick consistency after it is turned off from the boiled rice, and then strained.
Muslins, to look clear, should be starched, and clapped dry, while the starch is hot, then
folded in a very damp cloth, and suffered to remain in it till they become quite damp, be-
fore ironing them. If muslins are sprinkled, they are apt to look spotted. Garments that
are not worn, when laid by, should not be starched, as it rots them when not exposed to
the air.
417. To dean Woollen and Silk Shawls.
Pare and grate raw, mealy potatoes, and put to each pint of the potato pulp a couple of
quarts of cold water. Let it stand five hours, then strain the water through a sieve, and
rub as much of the potato pulp through as possible let the strained water stand to settle
again when very clear, turn the water off from the dregs carefully.. Put a clean white
cotton sheet on a perfectly clean table, lay on the shawl which you wish to clean, and pin
it down tight. Dip a sponge, that has never been used, into the potato water, and rub
the shawl with it till clean ; then rinse the shawl in clear water, with a tea-cup of salt to
a pailful of the water. Spread it on a clean, level place, where it will dry quick if
hung up to dry, the C9lors are apt to run, and make the shawl streaked. Fold it up while
damp, and let it remain half an hour, then put it in a mangier if you have not one, wrap
it in a clean white cloth, and put it under a weight, and let it remain till dry. If there aru
any grease spots on the shawl, they should be extracted before the shawl is washed.
418. Directions for Carpets.
Carpets should he taken up and shook thoroughly, if in constant use, as often as three
or four times in a year, as the dirt that collects underneath them wears them out very
fast. Straw kept under carpets, will make them wear much longer, as the dirt will sift
through, and keep it from grinding out. Carpets should be taken up as often as once a
year, even if not much used, as there is danger of moths getting into them. If there is
any appearance of moths in carpets when they are taken up, sprinkle tobacco or black
pepper on the floor before the carpets are put down, and let it remain after they are laid
down. When the dust is well shaken out of carpets, if there are any grease spots on
them, grate on potter's clay very thick, cover them with a brown paper, and set on a warm
iron. It will be necessary to repeat this process several times, to get out all thn grease.
If the carpets are so much soiled as to require cleaning all over, after the dirt has been
shaken out, spread them on a clean floor, and rub on them, with a now broom, pared and
grated raw potatoes. Let the carpets remain till perfectly dry, before walking on them.
419. To clean Light Kid Gloves.
Magnesia, moist bread, and India rubber, arc all of them good 1o clenn light kid glovon.
They should be rubbed on the gloves thoroughly. If so much soiled that they cannot be
cleaned, sew up the tops of the gloves, and rub them over with a sponge dipped in a de-
coction of saffron and water. The gloves will be yellow or brown, according to tho
strength of the decoction.
MISCELLANEOUS RECEIPTS. 131
420. To restore rusty Italian Crape.
Heat skim milk and water dissolve in half a pint of it a piece of glue an inch square,
then take it from the fire. Rinse the crape put in vinegar to clean it ; then, to stiffen it,
put it in the mixed glue and milk. Wring it out, and clap it till dry, then smooth it out
with a hot iron- a paper should be laid over it when it is ironed. Gin is an excellent thing
to restore rusty crape dip it in, and let it get saturated with it; then clap it till dry, and
smooth it out with a moderately hot iron. Italian crape can be dyed to look as nice ae
that which M-OBW.
421. To clean Mahogany and Marble Furniture
No soap should ever be used for them they should be washed in fair water, and rub-
bed with a clean, soft cloth, till dry. A little sweet oil, rubbed on occasionally, givc
them a tine polish. The furniture should be rubbed over with a cloth dipped in oil, then
rubbed over with a clean cloth till it appears dry and polished. White spots on varnish-
ed furniture may be removed by rubbing them with a warm flannel, dipped in spirits of
turpentine. Ink spots may be removed by rubbing them with a woollen cloth, dipped in
oil of vitriol and water mixed, being careful not to touch any part of the furniture that is
not spotted. As soon as the ink is extracted, rinse the spot with pearl-ash water, and
then with fair water. It is said that blotting paper alone will extract the ink, if rolled up
tight, and rubbed hard on the spots. If it answers the purpose, it is altogether best to
use it, as there is always danger attending the use of oil of vitriol, it being so powerful
as to corrode vyhatever it may get dropped on, without its effects are destroyed by the
use of an alkali.
422. To dean Stoves and Stone Hearths.
Varnished stoves should have several coats of varnish put on in summer, in order to
have it get hard, before being used. They should be washed in warm water, without
soap a little oil rubbed on them occasionally, makes them look nice, and tends to keep
the varnish from wearing off. Black lead and British Lustre are botli of them good to
black stoves which have never been varnished if they have been, it wiil not answer.
They should be mixed with cold water, to form a paste, then rubbed on the stoves, and
remain till quite dry they should then be rubbed with a dry, stiff, and flat brush, till
clean and polished. If you wish to preserve the color of free-stone hearths, wash them
in water, without any soap ; then rub on them, while damp, free-stone, that has been re-
duced to a powder Jet it remain till dry, then rub it orF. If the hearths are stained, rub
them hard with a piece of free-stone. If you wish to have your hearth look dark, rub it
over with hot soft soap, alone, or diluted with water. For brick hearths, use redding,
mixed with thin hot staich and milk.
423. To extract Ink from Floors.
Ink spots on floors can be removed by scouring them with snnd wet in oil of vitriol,
and water, mixed. Rinse them, when the ink is extracted, with strong pearl-ash water.
4-2 i. To remove Paint and Putty from Window Glass.
Put sufficient pearl-ash into hot water, to make it very strong of it ; then saturate the
paint which is daubed on thu irlass with it. Let it remain till nearly dry, then rub it oft'
hard, with a woollen cloth. Pearl ash water is also good to remove putty before it is
dried on the glass. If it dries on, whiting is good to remove it.
425. To cleanse Feather Beds and Mattresses.
When feather beds become soiled or heavy, they may be made clean and light by be-
ing treated in the following manner: Rub them over with a stiff brush, dipped in hot
soap-suds. When clean, lay them on a shed, or any other clean place, where the rain
will fall on them. When thoroughly soaked, let them dry in a hot sun for six or seven
successive days, shaking them up well, and turning them over each day. They should
be covered over with a thick cloth during the night; if exposed to the night air, they
will become damp, and mildew. This way of washing the bed ticking and feathers,
makes them very fresh and light, and is much easier than the old-fashioned way of emp-
tying the beds, and washing the feathers separately, while it answers quite as well. Care
must be taken to dry the bed perfectly, before sleeping on it. Hair mattresses that have
bec9me hard and dirty, can be made nearly as good as new by ripping them, washing the
ticking, and picking the hair free from bunches, and knnping it in a dry, airy place, sev-
eral days. Whenever the ticking gets dry, fill it lightly with the hair, and tack it to-
gether.
426. To cleanse Vials and Pie Plates.
Bottles and vials that have had medicine in them, may be cleansed by putting ashes in
each one, and immersing them in a pot of cold water, then heating the water gradually,
until it boils- When they have boiled in it an hour, take it from the fire, and lot them
rornain in it till cold ; then wash them in soap-suds, and rinse them in fair water till clear.
Pie plates that have been Used much for baking, are apt to impart an unpleasant taste to
the pies, which is owing to the lard and butter of the crust soaking into them, and be-
coming rancid. It may be removed by putting them in a brass kettle, with ashes and cool
water, and boiling them hi it an hour.
427. To temper Earthen-ware.
Earthen-ware that is used to bake in, will be less liable to crack from the heat if put,
before they are used, into a vessel, with sufficient cold water to cover them, then heated
in it gradually, till the wnter boils. When the vessel is taken from the fire, the ware
should remain in until cold.
r chalk is good to polish silver. the slver s spotte, wet te ca, wc
d be powdered,) rub it on the silver, and let it remain until dry ; then rub it off with
n dry cloth. When chalk will not remove spots, hot ashes will. Britannia-ware
d be rubbed with a flannel rag dipped in sweet or linseed oil, if spotted, then wash-
soap-suds, and wiped dry. To give it a polish, rub ft over with dry powdered chalk
132 MISCELLANEOUS RECEIPTS,
428. To temper JVeio Ovens and Iron-ware.
New ovens, before they are baked in, should have a fire kept up in them half a day.
As soon as the wood is removed, put up the lid of the oven. It should not bo used iot
baking until it has been heated the second time. If not treated in this manner, it will
never retain the heat well. New flat irons should be heated half a day btbre they are
used, in order to retain heat well. Iron cooking utensils, when new, will be les liable to
crack if heated gradually five or six hours, and then cooled slowly, before being used to
cook in. Cold water should never be turned into hot iron utensils, as it will crack them
by cooling the surface too suddenly.
429. To polish. Brass, Britannia, and Silver Utensils.
Rotten stone, mixed with a little spirit, is the best thing to clean brass with ; rotten stone
and oil does very well. They should be polished with dry rotten stone, and a dry cloth.
Hot vinegar and milk makes brass look nice it should be rinsed off, wiped dry, and rub-
bed over with chalk, to kill the acid, and give the brass a polish. Brass looks very nice
cleaned in this manner, and will keep clean a long time, provided all the acid is killed
if not, they will turn very soon. When brass utensils are not in use, they should be thor-
oughly cleaned with rotten stone and oil, and wrapped up tight to exclude the air. Whi-
ting or chalk is good to polish silver. If the silver is spotted, wet the chalk, (which
should be powdered,) rub it on the silver, and let it remain until dry ; then rub it off with
a clean dr
should be
ed in soap-suds, and wiped dry.
or whiting, using a clean dry rag.
430. To remove or keep Rust from Cutlery.
Bristol brick is good to remove rust, and give a polish to steel utensils. It should be
powdered fine, and rubbed on dry, with a woollen cloth. Knives should be rubbed on a
board, with a thick leather covered over it, and fastened down tight. The brick should
be dry, and powdered fine, and the knives should not be wet after cleaning, but mere-
ly wiped, with a dry clean cloth. To make the handles smooth, wipe them with a
cloth that is a little damp, being careful not to touch the blades, as it will tarnish them.
Knives look very nice cleaned in this manner, and the edge will keep sharp. Ivory-
handled knives should never have the handles put into hot water, as it will turn them
yellow. If, through misuse, they turn yellow, rub them with sand paper. When Bristol
brick will not remove rust from steel, rub the spots with sand paper or emery, or else rub
on sweet oil, and let it remain a day ; then rub it off with powdered quicklime. 1 o keep
steel utensils (that are not in constant use) from contracting rust, clean them thoroughly
with Bristol brick, wipe them on a perfectly dry cloth, and rub them over with sweet oil,
and cover them with brown paper, so as to exclude the air. Knives and forks should be
wrapped up in brown paper, each one by itself.
431. Preservatives against the ravages of MotJts.
Moths are very apt to eat woollen and fur garments early in the summer. To keop
them from the garments, take them late in the spring, when not worn, and put them in a
chest, with considerable camphor gum. Cedar chips, or tobacco leaves, are also $ood
for this purpose. When moths get into garments, the best thing to destroy them is to
hang the garments in a closet, and make a strong smoke of tobacco leaves under them.
In order to do it, have a pan of live coals in the closet, and sprinkle on the tobacco
leaves.
432. To destroy Cockroaches, Jnts, and other household Vermin.
Hellebore, rubbed over with molasses, and put round the places that cockroaches fre-
quent, is a very effectual poison for them. Arsenic, spread on bread and butter, and
placed round rat or mouse holes, will soon put a stop to their ravages. Quicksilver and
e crevices of the bed-
To kill flies, when so
e shallow plate, x he
spirit will attract the flies, and the cobalt will kill them very soon. Black pepper is said
to be good to destroy them it should be mixed, so as to be very strong, with a little
cream and sugar. Great care is necessary in using the above poisons, where there are
any children, as they are so apt to eat any thing that comes in their way, and these poisons
will prove as fatal to them as to vermin, (excepting the pepper.) The flour of sulphur is
said to be good to <!rive ants away, if sprinkled round the places that they frequent
Sage is also good. Weak brine will kill worms in gravel walks, if kept moist with it a
week in the spring, and three or four days in the fall/
COMMON SIMPLE DYES.
433. To Dye Black.
Allow a pound of logwood to each pound of goods that are to be dyed. Soak it over
night in soft water, then boil it an hour, and strain thn water in which it is boiled. For
each pound of logwood, dissolve an ounce of blue vitriol in lukewarm water sufficient
to wet the goods. Dip the goods in when saturated with it, turn the whole into the log-
wood dye. If the goods are cotton, set the vessel on the fire, and let the goods boil ten
or fifteen minutes, stirring them conntnntly topreventthcir spotting. Silk and woollen goods
should not be boiled in the dye-stuff, but it should be kept at a scalding heat for twenty
minutes. Drain the goods without wringing, and hang them in a dry, shady place, where
,
the white of an egg, beat together, and laid with a feather round the crevices of the bed-
steads and the sacking, is very effectual in destroying bugs in them. To kill flies, when so
numerous as to be troublesome, keep cobalt, wet with spirit, in a large shallow plate, x he
lEji UMiiU| iiiai tins uutrii rouui uu lu a, imu puwuct. R*m uieiu vrtm lugtuiiur, iiieu ui
lump of pearl ah, of the size of a pea as soon as the fermentation ceases, bottle
the dye will be fit for use the next day. Chemic blue is made in the same planner,
using half the quantity of vitriol. For woollen goods, the East indigo will answe
well as the Spanish, and comes much lower. This dye will not answer for cotton go
MISCELLANEOUS RECEIPTS. 133
they will have the air. When dry, set the color by, put them into scalding hot water, that
has salt in it, in the proportion of a tea-cup full to three gallons of the water. Let the
goods remain in it till cold ; then hang them where they will dry ; (they should not be
wrung.) Boiling hot suds is the best tiling to set the color of black silk let it remain in
it till cold. Soaking black-dyed goods in sour milk, is also good to set the color. -
434. Green and Blue Dye, for Silks and Woollens.
For green dye, take a pound of oil of vitriol, and turn it upon half an ounce of Span-
ish indigo, that has been reduced to a fine powder. Stir them well together, then add a
lump of pearl ash.^of the size of a pea as soon as the fermentation ceases, bottle it
ver aa
otton goods,
as die vitriol rots the threads. Wash the articles that are to be dyed till perfectly clean,
and free from color. If you cannot extract the color by rubbing it in hot suds, boil it out
rino it in soft water, till entirely free from soap, as the soap will ruin the dye. To dye
a pale color, put to each quart of soft warm water that is to be used for the dye, ten drops
of the above composition if you wish a deep color, more will be necessary. Put in the
articles without crowding, and let them remain in it till of a good color the dye-stuff
should be kept warm take the articles out without wringing, drain as much of the dye
out of them as possible, then hang them to dry in a shady, airy place. They should be
" when the weather is dry if not dried quick, they will not look nice. When perfect-
wash them in lukewarm suds, to keep the vitriol from injuring the texture of the
If you wish for a lively bright green, mix a little of the above composition with
yellow dye.
435. Yellow Dyes.
To dye a buff color, boil equal parts of arnotto and commpn potash, in soft clear wa-
ter. When dissolved, take it from the fire; when cool, put in the goods, which should
previously be washed free from spots, and color ; set them on a moderate tire, where they
will keep hot, till the goods are of the shade you wish. To dye salmon ami orango
color, tie arnotto in a b ig, and soak it in warm soft soap suds, till it becomes soft, so that
you can squeeze enough of it through the bag to make the suds a det p yellow put in the
articles, which should be clean, and free from color ; boil them till of the shade you wish.
There should be enough of the dye to cover the goods stir them while boiling, to keep
them from spotting. This dye will make a salmon or orange color, according to the
strength of it, and the time the goods remain in. Drain them out of the dye, and dry
them quick, in the shade when dry. wash them in soft soap suds. Goods dyed in this
manner should never be rinsed in clear water. Peach leaves, fustic, and saffron, all
make a good straw or lemon color, according to the strength of the dye. Tliey should be
steeped in soft, fair water, in an earthen or tin vessel, and then strained, and the dye set
with alum, and a little gum arabic dissolved in the dye, if you wish to stiffen the article.
When the dye-stuff is strained, steep the articles in it.
436. Red Dyes.
Madder makes a g/>od durable red, but not a brilliant color. To make a dye of it, allow
for half a pound of it three ounces of alum, and one of cream of tartar, and six gallons
of water. This proportion of ingredients will make sufficient dye for six or seven pounds
of goods. Heat half of the water scalding hot, in a clean brass kettle, then put in the
alum and cream of tartar, and let it dissolve. When the water boils, stir the alum and
tartar up in it, put in the goods, and let them boil a couple of hours ; then rinse them in
fair water empty the kettle, and put in three gallons of water, and the madder rub it
fine in the water, then put in the goods, and set them where they will keep scalding hot
for an hour, without boiling stir them constantly. When they have been scalding an
hour, increase the fire till ily>y boil. Let them boil five minutes ; then drain them out of
the dye and rinse them, without wrinsing, in fair water, and hang them in the shade,
where they will dry. To dye a fine crimson, take for each pound of goods two and a
half ounres of alum, an ounce and a half of white tartar put them in a brass kettle,
with sufficient fair water to cover your {roods ; set it where it will boi| briskly for several
minutes ; then put in the goods, which should be washed clean, and rinsed in fnir water.
When the goods have boiled half an hour, take them out, without wringing, and hang it
where it will cool all over alike, without drying ; empty out the alum and tartar water,
put fresh water in the kettle, and for each pound of goods to be dyed, put in an ounce of
cochineal, powdered fine. Set the kettle on the fire, nnd let the water boil fifteen or
twenty minutes; then put in sufficient cold water to make it lukewarm, put in the goods,
.and boil them an hour and a quarter take them out without, wrhipine, and dry them in
a shady place. The blossoms of the Balm of Gilead. steeped with fair water in a vessel,
then strained, will dye silk a pretty red color. The silk should be washed clean, and free
from col^r, then rinsed in fair water, and boiled in the strained dye, witb a small piece of
alum. To dye a fine delicate pink, use a carmine saucer the directions for dyeing come
with the saucers. It is too expensive a dye for bulky goods, but for faded fancy shawl*
and ribbons, it is quite worth the while to use it, as it gives a beautiful shade of pink.
437. Slate- Colored Dye.
To make a pood dnrk slate co'or, boil susar-loaf paper with vinegar, in an iron utensil
put in alum to set the color. Tea grounds, set witli copperas, makes a good slate color.
To produce a lieht slafe color, boil white maple bark in clear water, with a little alum
the bark should be boiled in a brass utensil. The dye for slate color should be strained
before the goods are put into it. They should be boiled in it, and then hung where they
will drain and dry.
12
134 MISCELLANEOUS RECEIPTS.
438. Soap from Scraps.
Dissolve eighteen pounds of potash in three pailsful of water : then add to it twenty-
five pounds of grease, and boil it over a slow fire for a couple of hours. Turn it into a
barrel, and fill it up with water.
439. Cold Soap.
Heat twenty-six pounds of strained grease. When melted, mix it with four pailsful
of lye, made of twenty pounds of white potash. Let the whole stand in the sun, stirring
it frequently. In the course of a week, fill the barrel with weak lye. This method of
making soap is much easier than to make a lye of your ashes, while it is as cheap, if you
sell your ashes to the soap-boiler.
|f 440. Hard Soap.
Dissolve twenty weight of white potash in three pailsful of water. Heat twenty
pounds of strained grease, then mix it with the dissolved potash, and boil them together
till the whole becomes a thick jelly, which is ascertained by taking a little of it out to get
cold. Take it from the fire, stir in cold water till it grows thin, tnen put to each pailful
of soap a pint of blown salt stir it in well. The succeeding day, separate it from the
lye, and heat it over a slow fire. Let it boil a quarter of an hour, then take it from the
fire. If you wish to have it a yellow color, put in a little palm oil, and turn it out into
wooden vessels. When cold, separate it again from the lye, and cut it in bars let them
remain in the- sun several days to dry.
441. Windsor and Castile Soap.
To make the celebrated Windsor soap, nothing more is necessary than to slice the best
white soap as thin as possible, and melt it over a slow fire. Take it from the fire when
melted, and when it is just lukewarm, add enough of the oil of caraway to scent it. If
any other fragrant oil is liked better, it may be substituted. Turn it into moulds, and let
it remain in a dry situation for five or six days. To make Castile soap, boil common soft
soap in lamp oil three hours and a half.
442. Bayberry, or Myrtle Soap.
Dissolve two pounds and a quarter of white potash in five quarts of water, then mix it
with ten pounds of myrtle wax, or bayberry tallow. Boil the whole over a slow fire, till
k turns to soap, then add a tea-cup of cold water let it boil ten minutes longer at the
end of that time turn it into tin moulds, or pans, and let them remain a week or ten d_ays
to dry, then turn them out of the moulds. If you wish to have the soap scented, stir into
it any essential oil that has an agreeable smell, just before you turn it into the moulds
This kind of soap is excellent for shaving, and chapped hands it is also good for erup-
tions on the face. It will be fit for use in the course of three or four weeks after it is
made, but it is better for being kept ten or twelve months.
THE WHOLE ART OF CARVING.
PRELIMINARY REMARKS.
THE carving knife should be light, of middling size, and of
a fine edge. Strength is less required than skill in the man-
ner of using it ; and to facilitate this, the butcher should be
directed to divide the joints of the bones of all carcass joints
of mutton, lamb, and veal, (such as neck, breast, and loin,)
which then may easily be cut into thin slices, attached to
the bones. If the whole of the meat belonging to each bone
should be too thick, a small slice may be taken off between
every two bones.
The more fleshy joints (as fillets of veal, leg or saddle of
mutton, and beef,) are to be helped in thin slices, neatly cut,
and smooth. Observe to let the knife pass down to the bone
in the mutton and beef joints.
The dish should not be too far off the carver, as it gives
an awkward appearance, and makes the task more difficult.
Attention is to be paid to help every one to a part of such ar-
ticles as are considered best.
In helping fish, take care not to break the flakes, which in
cod and very fresh salmon are large, and contribute much to
the beauty of its appearance. A fish knife not being sharp,
divides it best. Help a part of the roe, milt, or liver, to each
person. The heads of carp, part of those of cod and salmon,
sounds of cod, and fins of turbot, are likewise esteemed nice-
ties, and are to be attended to accordingly.
In cutting up any wild fowl, duck, goose, or turkey, for a
large party, if you cut the slices down from pinion to pinion,
without making wings, there will be more handsome pieces.
1. Sirloin of Beef \
This may be begun at either end, or by cutting in the mid-
dle. It is usual to inquire whether the outside or inside is
preferred. For the outside, the slice should be cut down to
the bones, and the same with every following helping. Slice
136
THE ART OF CARVING.
the inside likewise, and give with each piece some of the soft
fat. The inside, done in the following manner, is excellent :
Have ready some shaiot vinegar, boiling hot ; mince the meat
large, and a good deal of the fat ; sprinkle it with salt, and
pour the vinegar and the gravy on it. Help with a spoon as
quick as possible, on hot plates.
2. Aitch or Edgebone of Beef.
Cut off a slice, an
inch thick, all the
length from a to #,
and then help. The
soft fat, which re-
sembles marrow, lies
at the back of the
bone, below d the
firm fat must be cut
in horizontal slices
at the edge of the meat, c. The skewer used in keeping the
meat together while boiling, is shown at a, which should be
drawn out before served up ; or, if necessary to leave it in,
place instead one of silver.
3. Shoulder of Mutton.
This is a very good
joint, and by many pre-
ferred to the leg ; for,
if properly roasted, it
abounds in gravy, and
produces many nice bits.
The figure annexed rep-
resents it as laid in the
dish, with its back up-
permost. It should first
be cut in the hollow part, in the direction 0, Z>, and the knife
passed deep to the bone. The best part of the fat lies on
the outer edge, and it is to be cut out in thin slices, in the di-
rection/*. If many are at the table, and the hollow part cut
in the line a, Z>, is eaten, some very good and delicate slices
may be cut out on each side the ridge of the blade bone, in
THE ART OF CARVING.
137
the direction c, d. The line between these two dotted lines
is that in the direction of which the edge or ridge of the blade
bone lies, and cannot be cut across. It is necessary to wind
writing paper around the
shank, as in the leg, pro-
vided you wish to handle
it. The lower side of
the shoulder has two
cuts abounding in gravy.
The part in the direction
it k, is lean ; the other, g,
h, is very fat.
4. Knuckle of Veal
A knuckle of
veal cuts in neat
slices only in
one direction,
viz. : from a to
b. The line d,
c, divides two
bones, which it
is necessary to
separate in order to get at the best marrowy fat portion-
also cut asunder the knuckle bones.
5. Roasted Breast of Veal
Cut to the left
on the first line d,
c ; then cross from
c to the most dis-
tant a. The lines
a, d, a, d, &c.,
represent the di-
rections in which
the brisket, or
gristly part should
be divided ; d\ c,
show the course
of the ribs, and e is the sweetbread.
12*
138
THE ART OF CARVING.
6. A Spare Rib.
Cut out first a
slice from the fleshy
portion, following
the line a, b. This
will give a due pro-
portion of fat and
lean. After this
part is taken away,
the bone lying in
the direction d, b, c,
should be separated, breaking it off at the joint, c.
7. Saddle of Mutton.
Cut long thin slices
from the tail to the
end, viz. : from a to
5, beginning close to
the back bone. If a
large joint, the slice
may be divided. Cut
some fat from the
sides.
8. Pig.
The cook usually
divides the body be-
fore it is sent to the
table, and garnish-
es the dish with the
jaws and ears. The
first thing is to sep-
arate the shoulder
from the carcass on
one side, and then the leg, according to the direction given
by the dotted line a, b, c. The ribs are then to be divided
into about two helpings, and an ear or jaw presented with
them, and plenty of sauce. The joints may either be divided
into two each, or pieces may be cut from them. The ribs
THE ART OF CARVING.
139
are reckoned the finest part, but some people prefer the neck,
and between the shoulders.
9. Haifa Calf's Head, boiled.
Be careful and get
a young one, as they
look much handsomer
served up, and be-
sides are more ten-
der. First cut in the
direction c, Z>. The
throat bread is con-
sidered the choicest
part ; it lies in the fleshy portion, near the termination of the
jaw-bone, and the line c, d, shows the direction to cut into it.
On the under part of the lower jaw there is some very nice
meat ; and about the ear, g, some fat rather gristly, but
highly esteemed. The part near the neck is very inferior.
Sometimes the bone in the line f, e, is cut off, but this is a
coarse part. The sweet tooth is quite a delicacy it lies
back of all the rest, and, in a young calf, is easily extracted
with the knife. Many like the eye, which you must cut out
with the point of your knife, and divide in two. Under the
head is the palate, which is reckoned a nicety.
10. Leg of Mutton.
A leg of wether
mutton, (which is
best flavored) may
be known at the
market by a round
lump of fat at the
edge of the broadest
part, a little above
the letter a. The
best part is midway between the knuckle and farther end.
Begin to help there, by cutting thin slices to 5. If the out-
side is not fat enough, help some from the side at the broad
end, in slices from e to/". This part is most juicy, but many
prefer the knuckle, which, in fine mutton, will be very tender,
140
THE ART OF CARVING.
though dry. There are very fine slices in the back of the
leg turn it up, and cut the broad end, not in the direction
you did the other side, but lengthwise. To cut out the cramp
bone, take hold of the shank (which should be previously
wound round with half a sheet of fool's-cap paper) with your
left hand, and cut down to the thigh bone at g, then pass the
knife under the cramp bone, in the direction g, d,
11, Ham,
Ham may be cut
three ways ; the com-
mon method is to be-
gin in the middle, by
long slices from b to
c, from the centre,
through the thick fat.
This brings to the
prime at first, which is likewise accomplished by cutting a
small round hole on the top of the ham, as at a, and with a
sharp knife enlarging that, by cutting successive thin circles
this preserves the gravy, and keeps the meat moist. The
last, and most saving way, is to begin at the hock end, (which
many are most fond of,) and proceed onward. Ham that is
used for pies, &c., should be cut from the under side.
12. Fore Quarter of Lamb.
Separate the
shoulder from the
breast and ribs, by
passing the knife
under, in the di-
rection of a, b, c,
and d. Be care-
ful to keep it to-
wards you horizontally, to prevent cutting the meat too much
off the bones. If grass lamb, the shoulder being large, put
it into a another dish. Squeeze the juice of half a Seville
orange or lemon on the other part, and sprinkle a little salt
and pepper ; then separate the gristly part from the ribs, in
the line e, c, and help either from that or from the ribs, as may
be chosen.
THE ART OF CARVING. 141
13. Haunch of Venison.
First cut it
down to the
bone, in the line
d, c, a, then turn
the dish with
the end a to-
wards you ; put
in the point of
the knife at c,
and cut it down as deep as you can in the direction c, b. Thus
cut, you may take out as many slices as you please, on the
right or left. As the fat lies deeper on the left, between b
and a, to those who are fond of fat, as most venison eaters
are, the best flavored and fattest slices will be found on the
left of the line c, b, supposing the end a turned towards you.
Slices of venison should not be cut too thick nor too thin, and
plenty of gravy given with them.
14. Round of Beef.
This is cut in the same way as a fillet of veal. It should
be kept even all over. When helping the fat, be careful not
to hack it, but cut it smooth. A deep slice should be taken
off before you begin to help, as directed in the edge-bone.
15. Brisket of Beef.
This must be cut lengthwise, quite down to the bone, after
separating the outside or first slice, which must be cut pretty
thick.
16. Leg of Pork.
This joint is sent to the table, whether boiled or roasted,
as a leg of mutton, roasted and cut up in the same manner.
The close firm flesh about the knuckle is by many reckoned
best.
17. Haunch of Mutton.
This is formed by the leg and part of the loin, cut so as to
resemble a haunch of venison, and is to be helped at table in
the same manner.
142
THE AST OF CARVING-
18. Goose.
Turn the neck end
of the goose towards
you, and cut the
whole breast in slices
on each side of the
bird, but only re-
move them as you
help each person, un-
less the company is so large as to require the legs likewise.
Turn the goose on one side, and then take off the leg by put-
ting the fork into the small end of the leg bone, pressing it
close to the body ; and, having passed the knife in the line e,
d, turn the leg back, and, if a young bird, it will easily sepa-
rate.
To take off the wing, put your fork into the small end of
the pinion, and press it close to the body ; then put in the
knife at c, and divide the joint, taking it down in the direction
c, d. Nothing but practice will enable people to hit the joint
exactly at the first trial. When the leg and wing of one side
are done, go on to the other ; cut off the apron in the line jf,
e, g, then take off the merry-thought in the line o, L The
neck bones are next to be separated as in a fowl, and all other
parts divided the same.
19. A Fowl
A boiled fowl's legs are bent
inwards, but before it is served,
the skewers are to be removed.
Lay the fowl on your plate, and
place the joints as cut off on
the dish. Take the wing off,
in the direction of a to Z>, in the
annexed engraving, only divi-
ding the joint with your knife ; and then, with your fork, lift
up the pinion, and draw the wings towards the legs, and the
muscles will separate in a more complete form than if cut.
Slip the knife between the leg and body, and cut to the bone ;
then, with the fork, turn the leg back, and, if the bird is not
THE ART OF CARVING. 143
old, the joint will give way. When the four quarters are thus
removed, take off the merry-thought from #, and the necK
bones, these last by putting in the knife at c, and pressing it
under the long broad part of the bone, in the line c, b ; then
lift it up, and break it off from the part that sticks to the
bi ;ast. The next thing is to divide the breast from the car-
cass, by cutting through the tender ribs, close to the breast,
quite down to the end of the fowl ; lay the back up, put your
knife into the bone, halfway from the neck to the rump, and
on raising the lower part, it will readily separate. Turn
the neck towards you, and very neatly take off the two sides-
men, and the whole will be done. As each part is taken off.
it should be turned neatly on the dish, and care should be
taken that what is left should go properly from the table. The
breast and wings are looked upon as the best parts, but the
!egs are most juicy in young fowls. After all, more advan-
tage will be gained by observing those who carve well, and a
little practice, than by any written directions whatever.
20. Partridge.
This bird is cut up in the same way as a fowl. The best
parts are the wings, breast, and merry-thought ; but the bird
being small, the two latter are not often divided. The wing
is considered the best, and the tip is reckoned the most deli-
cate morsel of the whole.
21. Pigeons.
Pigeons are considered very fine eating. It is usual to cut
them in half, either from top to bottom, or across. The low-
er part is generally thought best.
22. Turkey.
Fix your fork firmly in the lower part of the breast, so as
to have full command of the turkey. Slice down on each
side of the centre of the breast, two or three lines lengthwise
with the body ; then take off the leg on one side, holding the
knife in a sloping direction, the point turned towards the end
of the body. This done, cut off the wing on the same side,
in a line nearly parallel with the length of the turkey.
144
THE AST OF CARVING.
When you have thus separated the wings and legs, take off
from the breast bone the parts you before sliced down. Be
very attentive, in separating the wing, not to cut too near the
neck, or you will find yourself interrupted by the neck bone,
from which the wing must be taken.
23. Cod's Head.
Fish in general
requires very little
carving, the fleshy
parts being those
principally esteem-
ed. A cod's head
and* shoulders, when
in season, and properly boiled, is a very genteel and hand-
some dish. When cut, it should be done with a fish trowel ;
the parts about the back-bone, or the shoulders, are by far
the firmest and best. Take off a piece quite down to the
bone, in the direction a, 5, c, d, putting in the spoon at , c,
and with each slice of the fish give a piece of the round,
which lies underneath the back-bone, and lines it, the meat
of which is thin, and a little darker colored than the body of
the fish itself. This may be got by passing a spoon under it,
in the direction d,f. About the head are many delicate parts,
,jj$illnd a great deal of the jelly kind. The jelly part lies about the
jaw-bone, and the firm parts within the head. Some are fond
of the palate, and others the tongue, which likewise may be
got by putting a spoon into the mouth.
^,a &U^:^
,,
CINCINNATI PLUM-BUDDING.
One cup of " salt pork" (the
of course) chopped fine, and
solved in one cup of boiling water,
one cup of molasses, one cup of su-
gar, one pound of raisins, five cups
of flour, one teaspoonibl of salera-
tus adding cloves, cinnamon, etc.,
to suit the ta^te.
te pmt of i
f milk, one
aten, t
lemon. Si
f tt' e intheoveaand
bake Tight !v. To cold wiih cream Is
ad only to ice cream, and for sozae seasons
. Take half a pound of the best
rice, pnt it into a saucepan with a quart of new
milk ; simmer it slowly, so that it may Dot burn;
when it h*s absorbed all the milk, let it cool; tliea
mix io the whites of two eggs; pare and core
some ix.ed apples; put a little sugar in-
to ea< elop {hem in rice; tie them in
cloths, and for twenty minutes or half
in hour, according to the quality of the a
used. Turn them into a dish to serve, an-:i
them thickly with loaf sugar. The advantage of
this dish is, that it employs the whites of
and sometimes, after making custards or pn
rions which require the yolks of esrg?, housekeep-
ers are at a loss to turn the whites to account.
LIBRARY USE
4O GlANNiNl HALU
EXT. 4493
THIS BOOK IS DUE BEFORE CLOSING TIME
ON LAST DATE STAMPED BELOW
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1978
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