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PREFACE.
THIS little book is the result of twenty years' experi-
ence, on the part of the author, in housekeeping. The
receipts which it contains were, in great part, originally
written down for her own convenience ; others from time
to time have been added, with the hope that they might
be of service to her daughters. She has been led to
suppose that they might be made useful to others, also ;
and for this reason, with the advice and encouragement
of those on whom she ought to rely, they are now pub-
lished.
Without comparing this book with any other works of
a similar character, it is thought that it proposes the three
following characteristics :
1. It contains no receipt which the author has not her-
self tried and proved, experimentally, to be good.
2. It contains a sufficient number of receipts to meet
all the ordinary wants of a family.
3. A third object kept constantly in view has been to
provide receipts, which will enable one to furnish a table
handsomely, at the smallest expense.
Great attention has been given to the last point. Few-
persons are aware what a difference the mode of cooking
makes in the cost of a year's housekeeping. Without any
IV PREFACE.
increase of expenditure, one person, by means of good
receipts, skilfully used, and by a tasteful arrangement of
the table, will make a feast out of the articles of food
which would have hardly sufficed another for the most
indifferent meal. There are housekeepers whose table,
notwithstanding great extravagance, is always disorderly
and uninviting. They do not know ho\v to make use
of their materials, and they never get beyond a coarse,
uninviting abundance. There are others, who, with the
cheapest materials, and with very limited means, through
good taste, good judgment, and good cooking, have always
a table richly and handsomely furnished.
In this, and in other respects, the intention has been to
prepare a work for practical use. One of the greatest
conveniences to a young housekeeper, is a COOK-BOOK, on
the excellence of whose directions she may rely ; while
few things embarrass her more than one which is filled,
not with a selection, but with an indiscriminate collection
of receipts, good, bad, and indifferent, brought together
hap-hazard, without any reference to their real value.
This book has at least the negative merit of containing
nothing inserted merely to swell the size of the volume ;
and it is believed that it may claim the positive merit of
containing good and economical rules, sufficient to meet
any wants which are likely to occur in the common round
of a housekeeper's life.
INDEX
PLAIN BREAD AND CAKE,
Page.
Buckwheat Cakes . . 4
Biscuit .... 2
Brown Bread ... 2
Brown or White Bread Brewis 5
Bread Griddle Cakes . 6
Corn Meal Cakes . . 3, 4
Flannel Cakes . . 3
Muffins ... 4
Rye Cakes . , .5
Rice Cakes
Rice Waffles
Soda Biscuit
Sour Milk Biscuit
Short Biscuit
Third Bread
White Bread
Waffles
Yeast
A Soup made quickly
Beef Soup
Brown Beef Soup
Clear Beef Soup .
Calf's Head Soup
Economical Soups 9, 10,
Gumbo Soup .
Giblet Soup
Lobster Soup .
Mutton Broth
Ox-Tail Soup .
Oyster Soup
Pea Soup
SOUPS.
15 Shin of Beef Soup
Page,
5
. 5
3
. 4
3
. 2
1
. 5
I
13
15
14
16
6
14
7
14
9
13
14
8
8
Stock for White Soup and
Gravies . . . u
Stock for Brown Soups and
Gravies . . .13
Tomato Soap . . .12
Venison Soup . . 10
Vermicelli Soup . .12
White Soup and Gravies 11
White Vegetable Soup . 11
White Oyster Soup . 9
White Soups . . 11, 12
INDEX.
FISH.
Boiled Cod
Baked Cod
Broiled Scrod .
Boiled Salmon
Broiled Salmon
Boiled Halibut
Broiled Halibut
Broiled Mackerel
Boiled Mackerel
Chowder
Eels, baked
Eels, fried
Fried Cod and Haddock
Fried Si lie-Its
Fried Perch
Fried Salmon
Fried Halibut
17
17
18
20
20
20
21
21
21
16
22
22
19
19
19
20
20
Fried Mackerel . . 21
Haddock . .18
Haddock, stewed . 18
Lobster, stewed . . 2G
Lobster Salad . . 56
Minced Fish . . .23
Salmon Trout . .21
Salt or Dun Fish . . 23
Tautog, or Black Fish . 22
< >vsters, cold . . .25
( )ysters, stewed . . 'J 1
Oysters, scolloped . . 24
Oysters, fried . . 25
1 ' ter 1'ii- . . .25
Ovstcr Pattie-s 25
Beef, Alamodc
I'lccf, Bouilli
Beef, Brisket of
Beef, corned
Beef, ('dm- bone of .
}\( -of (Jravy
Beef Olh
Beef Pic
Beef, roa t
Beef Steak .
Beef Steak, Oyster Sauce
Beef Steak, with Onions
Beef Tongue, boiled
Beef Tongue, Bouilli .
Calf's Feet
Calf's Liver, baked
Calf's Head
Calf's Head, stewed
Mi \ i-.
28 Ham, boiled . 41
'_".) 1 1 am, roasted 44
31 Lamb, boiled . . .41
:;i Lamb Cutli-t i . 41
:;i Lamb, roasted . . .41
27 Lamb Sauce . . 41
29 Mutton, boiled . . 33
29 Mutton Chops . . 34, 3<5
20 Mutton Haricot . . 33
'27 Mutton, roasted
27 Pig'i 1
11 Pig's Head Cheese . 41
32 Pig, roasted . . .43
32 Pig, roasted, Spare Pub 43
39 Pork Steaks . . .43
40 Pork, Boiled Leg, corned l">
38 Sweet Breads . . .40
39 Tripe . 31
INDEX.
To prepare Spiced Beef . 30
Veal, boiled . . 35
Veal Cutlet . . .37
Veal Croquetes . . 37
Veal, minced . . .33
Veal Olives . . 40
Veal Pie .... 36
Veal Pot Pie 36
Veal, roasted . . 34, 35
Veal Ragout . . 35
Veal Ragout, with Vege-
tables .... 36
Venison Pie . . 42
Venison, roasted . .41
Venison Saddle . . 42
Venison Steak . 42
POULTRY.
Chickens, boiled
Chickens, broiled
Chickens, curried
Chickens, fricassee
Chicken Pie
Chicken Pilaff
Chickens, roasted
Chicken Salad
Ducks, roasted
Geese, roasted
Pigeon Pie
Pigeons, potted .
Pigeons, roasted
47
50
49
50
48
50
46
55
52
51
54
53
53
Preparing Small Birds . 52
Partridges, boiled . .53
Partridges, broiled . 53
Partridges, roasted . . 52
Plover, roasted . . 55
Quails, roasted . . 54
Quail Pie ... 55
Snipe or Peep Pie . . 55
Turkey, boiled . . 46
Turkey, boned . . .47
Turkey or Chicken, hashed 48
Turkey, roasted . . 45
Woodcock . 55
GARNISHING FOR DISHES.
For Boiled Mutton . . 58
For Corned Beef . . 57
For Corned Leg of Pork . 57
For Veal cooked in any way 57
Edging for Hashes . 56
Potato Crust or Edging . 57
Potato Edging for Tongue 57
SAUCES.
Apple Sauce . . 60, 61
Bread Sauce . . 59
Bread Sauce for Partridges 59
Celery Sauce . . . 58
Cranberry Sauce . 61
Currant Jelly
Drawn Butter
Fish Sauce
Lobster Sauce
Oyster Sauce
58
60
59
59
58
8
INDEX.
Asparagus
Beans
Beets .
Cauliflower
Cabbage
Carrots
Egg Plant
Hominy .
Mushroom
Coffee
Cocoa .
Chocolate
Dropped Eggs
Fried Ham and Eggs
Hard Scrabble
For making Pn-te
Apple Pie
Blackberry Pic
Currant Pie
Cranberry Tart
Gooseberry Pie
Lemon Pie .
Mince Pic
Apple Pudding, boiled
Apple and Sa<;o Pudding
Apple Pudding, baked
Apple Fritters
Almond Pudding
Arrowroot Pudding
Boiled Batter Pudding
Baked Batter Pudding
VEGETABLES.
64, 65
Oyster Plant .
60
.
64
Potatoes
62
67
Peas ....
63
.
66
llice ....
67
66
Spinage ....
66
.
67
Squash
64
65
Turnips ....
66
.
67
Tomatoes
65
Mix 1 I.I. \XEOUS.
,
72
Omelet ....
70
73
To keep Tomatoes for win-
*
73
ter ....
69
71
To make Catsup
69
.
71
To make Toa-t . 71,
")
71
To make Tea .
7:;
PAS i ;
7!
. 7.-,
Taste Puffs .
80
75
, 76
I^popVj T*io
CCK/U i 1C *
78
79
Plum Pic .
80
.
79
Plum Tart-
M
79
Khubarb Tarts
77
.
77
Tarts, ftc. . . 79,
81
80
"Washington Pic
M
77
PUDDINGS.
.
82
Bread and Butter Pudding
94
<t
-
82
Bun Pudding
84
.
83
Bread Pudding
85
96
Boiled Bread Pudding
s.',
.
"89
Bird's Xcst Pudding
83
87
84
Boiled Suet Pudding
< hristmas Pudding .
84
( 'hanccllor's Pudding .
86
Cocoanut Pudding .
Custard Pudding .
Cold Berry Pudding
Cranberry Roll
Corn Pudding .
Eve's Pudding
Fried Fritters .
Fried Bread Pudding .
Ground Rice Pudding
Indian Pudding .
Lemon Pudding
Marlborough Pudding .
Macaroni Pudding .
New Bedford Pudding
INDEX.
. 88 Ounce Pudding .
90 Pineapple Pudding
. 92 Quince Pudding .
94 Bice Pudding . .
. 95 Squash Pudding .
94 Sago Pudding .
. 96 Sunderland Pudding
96 Transparent Pudding
. 86 Tapioca Pudding .
90, 91 Troy Pudding .
. 88 Whortleberry Pudding
89 Cold Sauce . .
. 87 Pudding Sauce .
91
. 95
89
. 95
92, 93
. 88
87
. 84
93
. 86
95
91, 92
.97
96
SWEET DISHES.
Apple Float . . 105
Blanc Mange made of Rus-
sia Isinglass , . 99
Blanc Mange, of Cooper's
Isinglass . . . 100
Blanc Mange, of Moss 100
Blanc Mange, of Calf's foot 99
Charlotte Russe . .101
Chocolate Custard . 103
Coffee Custard . .103
Custard, Soft . 102
Custard, French . .104
Custard, Almond . 104
Custard, Arrowroot . 103
Cream, Velvet . . 100
Cream, Italian . .100
Gooseberry or Apple Trifle 105
Jelly, Calf's Foot . . 97
Jelly, made of Cooper's
Isinglass ... 99
Jelly, Colored ... 98
JeUy, Wine . 98
Omelette Souffle . . 102
Ornament for Sweet Dishes 107
TipcyCake . . .102
Trifle ... 105
Whips, Colored, and in
Glasses . . .106
Whips, Lemon and Pine-
apple . . . 106
ICE CREAM.
Directions for Freezing Ice
Creams, Water Ices, &c. 109
Creams, made of Cream 107
Creams, made of Milk 107
Creams, of Strawberry or
Vanilla Flavor . 108
Creams, of Lemon, Pine-
apple, Peach Water, or
Raspberry Flavor . 108
Roman Punch . . 109
Water Ices 109
10
INDEX.
Buns
Buns, Nahant
Cream Cakes
Cocoanut Cake
Clay Cake .
Cup Cake
Doughnuts
Doughnuts, raised
Doughnuts, Soda
Gingerbread, Soft Sugar
Gingerbread, Ilard Sugar
Gingerbread, Hard Molas.
Gingerbread, Soft Molas.
Gingerbread, Soda .
CAKE.
117 Jumbles . .' . 11.3
118 Jumbles, Soda . .116
113 Ladies' Cake . . Ill
114 Lemon Cake . . . 113
119 . Loaf Cake, plain . 112
111 Loaf Cake, raised . . 112
119 Macaroons . . . 114
118 Molasses Cake . . 118
118 Xcw Year's Cookies . 114
116 Pound Cake . . .110
116 Sponge Cake . . 110
117 Seed Cake . . .115
117 Wedding Cake . . Ill
116 AYcbstcr Cake 119
Apple Jelly
Apple Marmalade .
Crab Apple
Crab Apple Jelly .
Crab Apple Marmalade
Currant Jelly .
Coddled Apple- .
Plums, Green Gages
Plums, Egg
Plums, Damson
Pineapple .
Pineapple Jam
Pears
I'KLM.KYKS.
123 Pears, Stewed . . 127
121 Peach.- ... 120
12:; Peaches, Brandy . . 121
123 Quinces ... 119
123 Quince Jelly . . .120
124 Quince Marmalade . 120
126 Raspberry Jam . .121
122 Raspberry or Blackberry
122 Jelly . . . 124
122 Strawberries . 125, 126
12-3 AVelch Rarebit . . 127
125 A Dish of Macaroni . 128
127
A Dish for a Dyspeptic
Beef Tea
Chicken Broth .
Calf's Foot Broth
FOR TUB SICK.
128 Mutton Broth . . 129
. 128 Indian Meal Gruel . 129
129 Milk Porridge . . 130
. 129 To boil Tapioca and Sago 130
INDEX. 11
To Make Toast Water 130 Milk Punch . . .131
Apple Water . . 130 Rennet Whey . . 131
A very strengthening Drink 130 Wine Whey . .131
Mulled Wine . 131
MAKING PICKLES.
Cucumbers . . .132 To make Pickled Cabbage 133
Mangoes . . . 132
USEFUL HINTS.
Three Receipts . 133, 134 To make Soft Soap . 134
The Best Seasons for the different kinds of Meat and Fish 135
RECEIPTS
PLAIN BREAD AND CAKE.
YEAST.
ONE handful of hops, boiled half an hour in two
quarts of water ; ten good potatoes boiled half an
hour, and mashed very fine. Strain the water
from the hops on to the potatoes, very hot j stir in
two table-spoonsful of salt, and one pint of flour ;
set it to cool. When lukewarm add one pint of
good brewer's yeast, and let it rise six hours.
Strain all through a cullender or sieve ; put into
a stone jug stopped tight. It will keep three weeks
in winter, and one week in summer.
BREAD.
Three quarts of flour, half a cup of yeast, one
table-spoonful of salt, warm water enough to make
it into dough. .Knead this until it is perfectly
smooth. Be sure to get all the flour off the sides
of the pan ; set it in a warm place to rise at night ;
in the morning dissolve one teaspoonful of salera-
tus in a little warm water ; knead this well into
i
2 RECEIPTS.
doush, divide it into two loaves, and bake, in a
c^ )
tolerable hot oven, about three quarters of an hour.
A pint of Indian meal scalded, and mixed in
with the flour, is by some persons considered an
improvement.*
THIRD BREAD.
One pint of rye meal, one pint of Indian meal,
scalded, one pint of wheat flour, half a cup of
yeast : mix it up with warm water into a stiff
dough ; set it to rise eight hours. Bake it either
in loaves or biscuit : wet the hands in cold water
to put it into pans. Bake it in a hot oven forty
minutes.
BROWN BREAD.
Two quarts of Indian meal ; two quarts of rye
meal ; one large spoonful of salt ; half a teacupful
of yeast ; half a cup of molasses ; mix it with as
warm water as the hands will bear ; butter deep
pans ; wet the hands with cold water, to put it in }
set it to rise one hour. Bake it in a hot oven four
or five hours ; if baked in a brick oven, it is better
to keep it in the oven all night.
BISCUIT.
Two quarts of flour ; about two ounces of but-
ter ; half a pint of boiling water ; one teaspoonful
* If salcratus is objected to, it may be omitted; but in my
experience, the small quantity that I use does not affect the wheat
otherwise than to make the bread more tender.
PLAIN BREAD AND CAKE. 3
of salt ; a pint of cold milk ; half a cup of yeast ;
mix this well together with the hands, and set it
to rise over night ; in the morning dissolve a tea-
spoonful of saleratus in a little water, and mix it
well into the dough ; roll it on a bread-board about
an inch thick ; cut it into small biscuits, and bake
them twenty minutes.
SODA BISCUIT.
Two quarts of flour ; four teaspoonsful of cream
tartar ; two of soda ; one of salt ; mixed into the
flour when dry ; then mix it with cold milk to
dough ; bake them in a quick oven about fifteen
minutes.
SHORT BISCUIT.
One quart of flour ; a quarter of a pound of but-
ter ; a little boiling water to melt the butter ; add
milk enough to make a stiff dough ; cut into small
biscuits, and bake them quick.
FLANNEL CAKES.
To two ounces of butter add a pint of hot milk
to melt it ; a pint of cold milk ; five eggs ; flour
enough to make a stiff batter ; one teaspoonful of
salt ; two table-spoonsful of yeast ; set it to rise in
a warm place about three hours ; butter the grid-
dle, and pour on the batter in small cakes.
CORN MEAL CAKES.
One quart of sour milk ; one table-spoonful of
saleratus stirred in until it froths ; four eggs one
4 RECEIPTS.
table-spoonful of salt ; as much meal as will make
a stiff batter ; butter the pans ; turn in the batter
half an inch thick ; bake it half an hour.
The above mixture fried on a griddle, as buck-
wheat cakes are, are very nice.
CORN MEAL CAKES.
One quart of milk ; a quarter of a pound of but-
ter ; four eggs ; one teaspoonful of salt ; (half a
cup of sugar, if to the taste ;) fine Indian meal, to
make a stiff batter ; bake it in tin pans half an
hour.
SOUR MILK BISCUIT.
One quart of flour, a pint of sour milk, one tea-
spoonful of saleratus, mixed into the milk until it
froths ; stir it into the flour cold ; mix it quick,
and bake it in a quick oven.
MUFFINS.
One quart of warm milk ; a piece of butter about
the size of an egg ; four eggs ; a table-spoonful of
salt ; one cup of yeast ; flour enough to make a
stiff batter ; beat it up with a large spoon ; put it
to rise six hours ; fill the rings half full ; bake them
about twenty minutes.
r.fCK WHEAT CAKES.
One quart of buckwheat flour ; half a cup of
yeast ; a table-spoonful of salt ; warm water enough
to make a batter not very thick ; beat it well with
a large spoon, and set it to rise about eight hours ;
PLAIN BREAD AND CAKE. 5
heat the griddle, and rub it hard with a coarse
cloth ; have a piece of pork about four inches
square on a fork, rub the griddle with it ; and turn
the batter on in small cakes while hot.
RYE CAKES.
Two cups of rye flour ; one cup of warm milk ;
one teaspoonful of saleratus ; half a teaspoonful
of salt ; four eggs ; beat it lightly ; fill the cups
one third full, and bake one hour.
RICE CAKES.
Boil a cup of rice very soft ; mash it fine ; add a
pint of milk, and three eggs ; stir in a little flour ;
butter the griddle, and turn on the batter in small
cakes. Served with a little nutmeg and fine sugar.
WAFFLES.
Four eggs to a quart of milk ; a quarter of a
pound of butter ; a little salt ; flour to make a bat-
ter not very thick ; heat and butter the irons well ;
fill them, and bake them very quick. If for tea,
grate on a little nutmeg and sugar ; if for break-
fast, only butter them.
RICE WAFFLES.
A cup of rice boiled very soft and mashed very
fine, add a little flour, and made the same as
above.
BROWN OR WHITE BREAD BREWIS.
Break up the hard crusts of bread ; put them into
6 RECEIPTS.
an iron saucepan ; put in a table-spoonful of salt,
a piece of butter as large as an egg, some milk ;
simmer it slowly until it is tender.
BREAD GRIDDLE CAKES.
Soak pieces of stale bread in milk until they are
soft ; strain them through a coarse sieve or cullen-
der ; season it with a little salt, sugar and spice ; put
four eggs to a pint of milk, and as much bread as
will make a thick batter ; bake them on a griddle
the same as buckwheat.
SOUPS.
A CALF'S HEAD SOUP.
THE head should be soaked in cold water, and
washed very clean ; to a large head take six quarts
of water ; boil it four hours ; (the head may be
dressed for dinner by directions on page 38 ;) strain
the liquor into a stone jar, and set it away to cool
over night, or until the fat cools ; then skim off the
fat ; take two quarts of the liquor, one dozen cloves,
one dozen pepper-corns, salt, two onions, two car-
rots, and two turnips cut fine ; boil this two hours ;
cut into small pieces what you have left of the
head, or as much as is required, put it into a sauce-
pan, with the rest of the stock, and boil it one hour ;
strain the liquor in which the vegetables were boiled
SOUPS. 7
into this, and let it boil an hour and a half; then
add three spoonsful of browned flour, braided into
half a pound of butter and a pint of red wine ; give
it one boil. Have ready some force-meat balls,
made of some of the head and brains, chopped fine
and seasoned with pepper, salt, cloves, and sweet
herbs, mixed very hard with two eggs, and fried in
hot butter, also six eggs boiled hard, and two lemons
sliced ; put the force-meat balls, lemon, the yolk of
the eggs, and three table-spoonsful of soy, into the
bottom of the tureen ; then turn the soup on this,
and send it to the table very hot. All this will
make about five quarts of soup.
GUMBO SOUP.
Take a shin of veal and an old fowl ; put them
into a soup pot with two carrots and two turnips
sliced, an onion whole, and six quarts of water ;
boil it five hours ; take out the chicken, and cut it
into small pieces ; cut two onions up in slices, fry
them brown in butter ; then take out the onion,
and put in the pieces of chicken and fry them
brown ; put the onions into a saucepan, shake a
little flour into the hot butter, stirring it all the
time ; care should be taken that this does not oil
or burn. When this is done, put it in with the
chicken ; strain the soup into it, and boil it half an
hour. Take three quarts of oysters, wash them
out of the liquor, strain the liquor into the soup,
put the oysters in, and let it boil up once ; mix
three table-spoonsful of gumbo in half a pint of cold
8 RECEIPTS.
water ; stir this in the soup, while the the soup is
boiling, but do not let it boil after the gumbo is
put in.
Send to the table with the soup, a dish of boiled
rice to eat with it ; a spoonful of it should be served
with each plate of soup.
PEA SOUP.
Put one quart of peas to soak over night in soft
water ; the next morning wash them out, and put
them into a soup pot with two carrots, two onions,
a stock of celery, and four quarts of water ; let this
boil four or five hours ; (have boiling water at
hand to add, as the water boils away much faster
in pea soup than any other kind ; strain the soup
through a very coarse sieve ; have a piece of salt
pork boiled in another pot one hour ; then take it
out and skin it ; put the soup and the pork back
into the pot, and boil it gently one hour, frequently
stirring it with a large spoon ; great care should be
taken that it does not scorch.
OYSTER SOUP.
Take a shin of veal, put it into a pot with three
quarts of water, two carrots and two onions cut up,
pepper and salt ; boil it three hours, then strain it
all through a sieve ; add three quarters of a pound
of butter braided in three table-spoonsful of flour ;
stir it in, and give it one boil ; have ready washed
out of the liquor one gallon of oysters ; strain the
liquor into the soup ; let it boil up ; then put in the
SOUPS. 9
oysters, and a tumbler and a half of white wine ;
give it one boil, and send it to the table very hot.
WHITE OYSTER SOUP
Is made the same as the above, with the excep-
tion of the wine ; instead of which, put a pint and
a half of cream and stir all the time until it is
dished.
LOBSTER SOUP.
Take a shin of veal, two carrots, two onions, pep-
per, salt, mace, and four quarts of water. Boil it
three or four hours. Break up a large lobster, take
the meat out of the shell, break the shell up, and
put it into a saucepan with water enough to cover
it. Let this simmer while the soup is boiling ; then
strain all this, and put it back into the soup pot ;
cut the lobster very fine, and put it into the soup ;
and boil it two hours. If you have the row of
coral of the lobster, grate it and put it into the
soup ; it adds very much to the appearance of the
soup. Add a quarter of a pound of butter, braided
into two spoonsful of flour, a cup of white wine,
and a spoonful of vinegar or the juice of a lemon.
VERY GOOD SOUPS
May be made with very little expense. In the
winter you can keep cold meat and poultry bones
several days, until you have enough to make a
very nice stock, or the water that mutton, chicken,
or turkey is boiled in. Let it stand in an earthen
jar, and it will keep in cold weather two or three
days.
10 RECEIPTS.
A VERY SIMPLE SOUP.
Skim off the fat from mutton or chicken stock,
put it into a soup pot with two or three carrots, tur-
nips and onions, a cup of rice, the bones and bits
of cold meat, pepper, salt, and a few tomatoes if
you have them. Boil it four hours ; then take out
the bones and send it to the table.
A ROAST BEEF AND BOILED TURKEY SOUP.
Take the liquor that the turkey is boiled in, and
the bones of the turkey and beef, put them into a
soup pot with two or three carrots, turnips, and
onions, half a dozen cloves, pepper, salt, and toma-
toes if you have any. Boil it four hours, then
strain all out. Put the soup back into the pot,
mix two table-spoonsful of flour in a little cold
water ; stir it into the soup ; give it one boil ; cut
some bread dice-form, lay it in the bottom of the
tureen, pour the soup on to it, and color it with a
little soy.
ROAST VEAL AND CHICKEN-BONES
Make a very nice soup boiled with vegetables
as the above ; but add a handful of macaroni,
break it up fine, and boil the soup half an hour
after it is put in. Color the soup with a little soy
or catsup.
ROAST VENISON SOUP.
Break up the bone, put it into a soup pot with
about four quarts of water, carrots, onions, pep-
SOUPS. 11
per, salt, and cloves. Boil it three hours, then strain
it. Take half a pound of butter braided in three
spoonsful of flour and stir into the soup ; let it
boil up once ; then add half a pint of red wine ;
cut some pieces of toasted bread in dice-form, and
lay in the bottom of the tureen. Turn the soup
on to it.
TO MAKE STOCK FOR WHITE SOUP AND GRAVIES.
Put two knuckles or shins of veal, two onions,
two table-spoonsful of salt, into eight quarts of
water. Boil this six hours ; strain it into a stone
jar, and keep it in a cold place. When it is cold,
take off the fat.*
WHITE SOUP.
Take as much of the stock as you think you
want, put it into a saucepan with one or two car-
rots and turnips, one onion, a little rice or vermi-
celli, and about one fourth as much water as you
have stock ; a very little mace, pepper, and salt is
required. Boil this one hour. Take out the veg-
etables, and serve it with the rice or vermicelli
only.
A WHITE VEGETABLE SOUP.
Take a third as much water as you want soup ;
* This is very useful to put into any kind of white meat soups,
gravies, and pies. There should be great care taken to skim all
kinds of soups, particularly those made of fresh meat. The scum
rises very thick just before it begins to boil, and that is the proper
time to skim it.
12 RECEIPTS.
two carrots, two turnips, and two onions, cut them
in dice-form ; a very little celery, a table-spoonful
of salt, and a little mace. Put this all into a sauce-
pan, boil it one hour, add the two-thirds of stock.
Boil this all together three-quarters of an hour. If
it is not seasoned to your taste, add whatever is
required.
VERMICELLI SOUP.
Put a shin of veal, one onion, two carrots, two
turnips, and a little salt, into four quarts of water.
Boil this three hours ; add two cups of vermicelli,
and boil it an hour and a half longer. Before serv-
ing, take out the bone and vegetables.
ANOTHER WHITE SOUP.
Make soup as above. Beat up two or three eggs
and put into the tureen ; then strain the soup
through a sieve on to the eggs, stirring them all
the time. Send it to the table immediately, or the
eggs will settle if allowed to stand.
TOMATO SOUP.
Boil a shin of veal three hours, or take some
soup stock. Cut up two onions, two carrots, and
two turnips, and put with it ; also pepper, salt, and
one dozen tomatoes. Boil this two hours, and
strain it through a sieve. Toast some pieces of
bread a light brown, cut them in dice-form, and
put them into the tureen. The soup should be
turned on to the toast just before it is taken to the
table, as soaking long spoils it.
SOUPS. 13
MUTTON BROTH.
Boil a shoulder of mutton in four quarts of
water two hours. Add one onion, two turnips,
two carrots cut fine, one table-spoonful of salt, and
one cup of rice. Boil this an hour and a half; cut
a little parsley, and put it in five minutes before
dishing. Dish the mutton with drawn butter and
capers. Garnish the dish with carrots and turnips.
TO MAKE STOCK FOE, BROWN SOUP.
Take two shins of beef, a shin of veal, eight
quarts of water, one dozen cloves, and one dozen
pepper-corns. Boil this eight hours ; strain it into
a stone jar, and when it is cold remove the fat.
This is a very nice stock to use instead of water
in making gravies for any kind of dark meat, such
as beef, mutton, venison, and all kinds of wild
fowl.
A SHIN OF BEEF SOUP.
It is better to have the beef boiled the day before
the soup is wanted ; if that is not convenient, have
the shin cracked up well, put it to boil in five or
six quarts of water, boil it five or six hours, skim
it very often ; cut up very fine half of a white
cabbage, chop two turnips, three carrots, and three
onions ; put them into the soup, with pepper and
salt, and boil it two hours ; half an hour before
serving take out the bone and gristle. If you have
some raised dough, make up a dozen little balls the
size of a nutmeg, and drop them into the soup, and
boil it half an hour.
14 RECEIPTS.
OX-TAIL SOUP
May be made as the above. Straining the veg-
etables out, put the soup back into the pot ; mix a
pint of thickening of flour and water, season it with
pepper, salt, and a little cloves ; stir this all into the
soup, and let it boil half an hour. The ox-tails are
dressed the same, and put in instead of the shins.
GIBLET SOUP.
Take a scrag of veal, one dozen giblets, a little
mace, pepper, salt, two onions, two carrots ; put
them into a pot with three quarts of water, and
boil it three hours ; strain the soup ; cut up the
gizzard and braid up the liver ; put them into the
soup ; mix two spoonsful of flour with a quarter
of a pound of butter ; stir this into the soup with
a cup of red wine, and let it boil up once.
COLD BEEF BOXE, PIECES OF STEAK, ETC.
Put them into a pot with three or four quarts of
water, two or three carrots, turnips and onions, a
few cloves, pepper, salt, and half a dozen toma-
toes if you have them ; boil it gently three or four
hours, then strain it all out, put the soup back into
the pot ; mix a table-spoonful of flour with water,
stir it into the soup, and let it boil ten minutes ; cut
some pieces of toast fine, and put in.
A BROWN BEEF SOUP.
Cut what is called a vein of a round of beef in a
square handsome form, weighing about six pounds ;
put it into a pot with four or five quarts of water,
SOUPS. 15
a dozen cloves, pepper and salt, and boil it three
hours ; cut in dice-form some carrots and turnips,
chop up two onions and a head of celery, toast
brown two slices of bread, put them all into the
soup, and boil it two hours; then take out the meat
if it is not quite brown enough, and add a little soy.
This piece of meat makes a very nice dish next
day. Cut up two carrots, one turnip, and two
onions in dice-form ; put the meat and vegetables
into a saucepan, and add pepper, salt, a little cloves,
and just water enough to cover the meat ; stew it
gently two or three hours ; take out the meat,
mix a little flour in water, and two spoonsful of
mixed mustard ; stir these into the gravy, give it
one boil, and turn the gravy and vegetables over
the meat.
A SOUP MADE QUICKLY.
Take two quarts of soup stock, put it to boil
with an onion, two carrots and one turnip chopped
fine, and season it with pepper and salt ; if it is
made of brown stock, add half a teaspoonful of
cloves, and boil it half an hour, then add a cup of
red wine ; but if it is made of white stock, put in
half a teaspoonful of ground mace, and a cup of
white wine.
BEEF SOUP.
Take a head of celery, one quarter of a white
cabbage shaved very fine, three carrots, two tur-
nips, and two onions cut very fine ; put this all
16 RECEIPTS.
into a soup pot, with two quarts of cold water, and
boil it two hours ; then add two quarts of the beef
stock, boil this one hour ; then take three spoons-
ful of flour, mix it with half a pint of water and
a little salt and pepper ; stir this into the soup half
an hour before serving it ; put two table-spoonsful
of India soy into the tureen, turn the soup on to it,
stir it up, and serve it very hot.
CLEAR BEAF SOUP.
Make it as the above ; put some pieces of bread
toasted brown and cut into dice-form into the bot-
tom of the tureen, and strain the soup on it through
a sieve.
FISH.
CHOWDER.
TAKE a cod weighing about six pounds, and a
haddock weighing four pounds ; cut them in pieces
about six inches square, wash them clean and wipe
them dry, and dredge them with a little flour ; cut
into slices about a quarter of a pound of salt pork
and two onions ; fry the pork a nice brown in a
pot large enough to make the soup in ; then take
out the pork and fry the onions, and be careful
not to burn them ; when these are done, put into
the hot fat a layer of fish, then put in a little of
the onion, a few bits of pork, a little pepper and
salt, dredge in some flour; and if you like the
flavor put in a little tomato, then another layer of
FISH. IT
fish, and then the seasoning, and continue this
until the fish and seasoning are all in the pot ; split
eight hard crackers, dip them into cold water, and
lay them over the fish j put in hot water enough to
cover the fish, and after it begins to boil, let it boil
thirty minutes. Some like half milk and half
water; if milk is used, the % tomato should be
omitted ; for those who like spice, a little clove and
mace, with a quart of red wine, is a great improve-
ment.
BOILED COD.
The head and shoulders is considered the best to
boil j lay it into cold water, with a handful of salt,
and let it remain one hour ; then scrape and wash it
clean, rub a little salt and cayenne pepper into the
body, flour a cloth, pin the fish up tight, and put it
into boiling water ; after it begins to boil, let it
boil thirty minutes, or according to the size of the
fish ; serve it with drawn butter or oyster sauce.
BAKED COD.
A fish weighing six or eight pounds is a good size
to bake ; it should be cooked whole to look well.
Make a dressing of bread crumbs, pepper, salt, pars-
ley, and onion, and a little salt pork chopped fine ;
mix this up with one egg, fill the body, sew it up,
lay it into a large pan ; lay across it some strips of
salt pork to flavor it ; put one pint of water and a
little salt into the pan ; bake it an hour and a half ;
baste it often with butter and flour ; dish the fish,
shake into the gravy a little flour, a little butter.
2
18 RECEIPTS.
and two spoonsful of tomato or walnut catsup ;
give it one boil, and turn it over the fish.
BROILED SCROD.
Take a small cod, or the tail of a large one,
sprinkle a little salt over it, and let it remain over
night ; in the morning wash off the salt, and wipe
it dry ; set the outside to the fire first, and let it
broil gently half an hour ; when it is dished, rub
it with a little butter and a very little pepper ; send
it to the table very hot.
HADDOCK.
Cut into square pieces a haddock, lay them into
a saucepan with a little salt, red pepper, a little
mace, and some small pieces of butter ; dredge in a
little flour or cracker crumbs, and then another
layer of fish and seasoning ; cover this tight, and
let it simmer gently one hour ; dish it very care-
fully, and turn the gravy over the fish.
TO STEW HADDOCK IN ITS OWX LIQUOR.
Take a haddock, split it open and take the bone
wholly out ; then cut the fish into square pieces
about the length of your finger ; take some pounded
mace and cayenne mixed, and put it upon the
pieces of fish with your fingers in spots, not quite
an inch apart upon the inside ; then butter the sides
and bottom of a large stewpan, put the fish in skin
side down, close together, but not one upon another.
The pan must be cold when the fish is put in ; let
it stew slowly about an hour and a quarter ; just
FISH. 19
s
before it is quite done mix some butter and flour
well together, add a glass of white wine, and when
well mixed turn it into the pan, and let it boil about
ten minutes ; when ready for serving, take the fish
out carefully in a deep dish, the spiced side up, and
pour the gravy over it.
FRIED COD AND HADDOCK.
Cut the fish in pieces about the size to help at
table, wash and wipe them dry, roll them in Indian
meal. Fry some pieces of salt pork ; take out the
pork, and put into the frying-pan some lard. When
it is quite hot, put in the fish and fry it a light
brown. Dish it with the fried pork. Serve with
drawn butter in a sauce-tureen.
FRIED SMELTS.
Split them just far enough to clean them, lay
them in salt and water, and let them remain an
hour ; then wash them clean and wipe them dry.
Have ready two eggs beat up in a plate, and some
cracker crumbs in another plate. Put about two
pounds of lard into the frying pan, set it on the
fire until it is very hot, dip the smelts into the egg,
roll them in the crumbs, and put them into the
boiling fat. Fry them a light brown ; serve them
hot, with drawn butter.
FRIED PERCH.
Clean all off but the heads ; prepare them the
20 RECEIPTS.
<(
same as smelts. They require a longer time to fry
than smelts, being larger and thicker.
Fresh cod's tongues, fried in the same way, are
very nice.
FRIED SALMON.
Cut the salmon into slices half an inch thick,
shake some flour over them, and fry them in butter,
or in sweet oil, or with egg and crumbs, as smelts.
FRIED HALIBUT
Is fried the same way as salmon.
BOILED SALMON.
Salmon should be well cleansed, but not soaked
in water ; rub a little salt into the body, flour a
cloth and pin it up, and put it into boiling water.
For a piece weighing six pounds, after it begins to
boil let it boil about half an hour. Serve it with
drawn butter and eggs, or lemon fish sauce, or lob-
ster sauce.
BROILED SALMON.
It may be either cut in slices, as fried salmon, or
split to the tail ; broil it very quick, and when it is
dished rub some butter over it.
BOILED HALIBUT.
Some like the tail best, but the next cut is nicest,
and a much handsomer piece to dish. Rub a little
salt over it, and lay it in cold water a little while ;
FISH. 21
then wash it and scrape it very clean, put it into a
floured cloth, and then into boiling water. A piece
weighing eight pounds would require thirty-five
minutes to cook.
BROILED HALIBUT.
The nape, corned, is the best piece for broil-
ing. Wash it, and wipe it dry, sprinkle a little
flour over it ; put the outside to the fire first, and
broil it moderately a half an hour. When it is
dished, spread a little butter and pepper over it.
BROILED MACKEREL.
Split it down the back, sprinkle it with a little
salt at night, the next morning wash off the salt,
wipe it dry, and broil it before a quick fire. Put
the outside to the fire first. When done, spread
over it some butter, and send it to the table very hot.
BOILED MACKEREL.
Draw the inwards out at the vent, and then put
the mackerel, if two, into separate cloths. Boil
them twenty minutes, and serve them with drawn
butter.
SMALL MACKEREL
Are very nice, gashed and fried the same as
codfish.
SALMON TROUT.
Salmon trout are broiled or fried the same as
mackerel. Serve it with fish sauce.
22 RECEIPTS.
TAUTOG, OR BLACK FISH.
This fish is very hard to clean. Lay them in a
pan, and pour boiling-hot water over them ; then
scrape them very hard until you get off all the
scales ; then wash and clean them in cold water.
Let them lay in salt and water a while. Make a
dressing of bread crumbs, pepper, salt, a little clove,
a great deal of parsley, one onion, and a little salt
pork, chopped fine. Mix this all up with a little
butter. Then stuff the fish, and sew it up ; put it
into an iron pan, lay some strips of salt pork over it
to flavor it, dredge on a little flour, and put into the
pan a pint of water and a pint of red wine ; set it
into the oven of the range, and do not quite close
the door. Let it stew gently one hour and a half.
Baste it very often with the wine and butter.
When the fish is done, thicken the gravy with a
little flour and butter ; give it one boil, and turn it
over the fish.
EELS.
After they are skinned, turn boiling water over
them, and let them remain about half an hour. To
fry them, cut them up in pieces about six inches
long, and fry them the same as codfish.
BAKED EELS.
Sprinkle some flour over them, and some pieces
of butter ; put them into a pan with a little water,
and bake them half an hour. When they are
dished, make a gravy in the dish that they were
FISH. 23
baked in with some butter, flour, a little water,
mustard, and catsup. Give it one boil, and turn it
on the eels.
SALT FISH, OR DUN FISH.
If you wish to cook a fish whole, put it into the
fish kettle with six or eight quarts of water at
night ; the next morning wash it clean out of the
water, wash out the kettle, put in the fish again,
with as much clean water as at first, and set it so
near the fire as to scald, but not to boil. One hour
before dinner time, take the fish up into a pan of
clean cold water, wash oif all the skin and fins,
wash out the kettle again, and lay in the fish care-
fully ; add fresh water, and set the kettle on the
fire to boil thirty minutes ; dish it in a clean nap-
kin, on a fish dish j to eat with drawn butter and
pork scraps.
To make what is called scraps, cut a quarter of
a pound of fat salt pork into very small square
pieces ; put it into a fry ing 'pan, stirring them fre-
quently until the fat is extracted, and the scraps
are done light brown.
If you do not wish to cook a whole fish, cut it
into pieces about eight inches square ; when dished,
garnish with eggs boiled hard, and cut into slices,
with boiled beets. Beets should always be served
with salt fish.
TO MINCE FISH.
Chop the fish very fine ; chop half as much more
24 RECEIPTS.
boiled potatoes as fish ; fry out the pork as before
stated ; mix the potatoes and fish together, put it
into the hot fat, stir it up well, add a little hot
water and a piece of butter the size of an egg ; stir
it all up well until it gets very hot ; let it stand
until it browns a little, and serve it hot ; or mince
the fish as before directed, make it into balls, and
fry them in pork or batter.
STEWED OYSTERS.
Wash a gallon of oysters : let the liquor stand
and settle about ten minutes; strain it through a
fine sieve into a saucepan ; add one third as much
cold water as liquor, and a quarter of a pound of
butter ; braid into it a little flour or cracker crumbs,
and stir this into the liquor ; add a little cayenne
pepper, and mace if liked, and boil this up ; add
the oysters, toast half a dozen crackers, and butter
them a little ; lay them into the oyster dish, and
pour the oysters on to them. Before dishing, add
a wine glass of white wine, or half a wine glass
of vinegar.
SCOLLOPED OYSTERS.
Wash out of the liquor two quarts of oysters :
pound very fine eight soft crackers, or grate a stale
loaf of bread ; butter a deep dish, sprinkle in a
layer of crumbs, then a layer of oysters ; a little
mace, pepper, and bits of butter ; another layer of
crumbs, another of oysters, then seasoning as before,
and so on, until the dish is filled ; cover the dish
FISH. 25
over with bread crumbs, seasoning as before ; turn
over it a cup of the oyster liquor, or a cup of white
wine ; set it into the oven for thirty or forty min-
utes to brown.
FRIED OYSTERS.
Take large oysters, wash them clean out of the
liquor, and wipe them dry ; dip them in eggs, and
then in crumbs, and fry them in hot fat.
A DISH OF COLD OYSTERS
Is very nice in warm weather, to serve before
meats instead of soup.
OYSTER PIE.
Wash out of the liquor two quarts of oysters ;
season them with pepper, a little mace, a glass of
white wine ; add a cup of very fine cracker crumbs,
and some little bits of butter ; put them into the
pie dish, lined with paste ; add half the liquor.
The dish must be quite full, and covered with a
rich puff paste ; baked until the crust is done.
OYSTER PATTIES.
Line small patty-pans with a good paste ; cut
some covers to the pans with a rich puff paste ;
bake the crust on tin sheets ; wash a quart of oys-
ters out of the liquor, and put them into a sauce-
pan ; add a piece of butter the size of an egg, half
a teaspoonful of mace, a wineglass-full of white
wine, the juice of a lemon, and a very little flour ;
give them one scald, stirring all the time ; fill the
26 RECEIPTS.
patties, put on the crust, and send to the table
immediately, as the crusts should not get soaked
before using them.
STEWED LOBSTER.
Take out all the meat and soft part from the
body, and cut it up into small bits ; put them into
a saucepan with two cups of white stock, a little
mace, cayenne, and salt ; dredge in some flour,
some bits of butter, and stew it about ten or fifteen
minutes ; stir it frequently, and when done, add a
little vinegar or white wine.
MEATS.
ROAST BEEF.
A PIECE of beef weighing ten pounds, requires
two hours to roast. Allow ten minutes to every
pound over or under this weight. Do not put the
meat too close to the fire at first. When half done
turn the fat out of the roaster, then baste the meat
with the drippings of the meat two or three times.
Do not salt or flour it until nearly done. Just be-
fore dishing, dredge on a little salt and flour, baste
it well, and set it close to the fire to froth.
The second cut of the sirloin, the second cut of
the ribs, and the back of the rump, are considered
the best parts for roasting.
MEATS. 27
TO MAKE A GOOD BEEF GRAVY.
Take the drippings from the meat, turn it into
a saucepan, and add a cup of boiling water ; shake
in a little flour and salt, and let it just come to a
boil, stirring it all the time ; add a table-spoonful
of soy or tomato catsup.
BEEF STEAK.
A rump steak is the best ; a sirloin is the next
best. To broil a steak requires a quick fire. If
cooked by a range, it should be put in front, and
not on the top. Never use a fork to turn the steak,
nor salt it while cooking.
A steak half an inch thick requires ten minutes,
and one an inch thick requires fifteen minutes.
Have ready a hot dish, put the steak upon it, and
a little butter upon both sides ; salt and pepper to
suit the taste ; adding a little tomato catsup to the
gravy improves it.
Waterman's patent gridiron is the best to use
with a range.
BEEF STEAK WITH OYSTER SAUCE.
Cook the steak as above. Take the liquor of a
quart of oysters, put it into a saucepan with about
six ounces of butter mixed with a little flour, and
let it come to a boil ; turn in the oysters ; let this
boil up once ; turn it on the steak, and send it to
the table very hot.
BEEF STEAK WITH SMOTHERED ONIONS.
Cook the beef steak as before directed. Cut up
28 RECEIPTS.
six onions very fine, put them into a saucepan with
a cup of hot water, a piece of butter about the size
of an egg, pepper, salt, and a little flour ; let it stew
until the onions are quite soft ; turn this over the
steak quite hot.
ALAMODE BEEF.
Take a piece of the round of beef, weighing
about ten or twelve pounds ; tie it up with a strong
string, in the form of a round. Take half a table-
spoonful of pepper, one of salt, one of ground cloves,
and two of sugar ; rub these all over the meat the
night before it is to be cooked ; make a nice force-
meat of half a brick loaf of crumbs, two sausages,
one onion chopped fine, two table-spoonsful of
sweet herbs, one of cloves, one of salt, half a one
of pepper, and two eggs. Mix them well together.
Make holes in your meat about two inches apart,
fill them with the dressing, and sew them up. Stick
an onion full of cloves, put it into the pot, and add
one quart of water, and one quart of red wine.
Place skewers in the pot about two inches from the
bottom ; lay your beef on them ; cover the pot very
tight, to prevent the steam from escaping. Let
this stew gently four hours ; turn the meat two or
three times while cooking ; turn a pint of red wine
over the meat ; let it stew an hour longer ; thicken
your gravy with a little flour and a little salt, skim
off the fat, and boil it up once. Turn a part over
your meat when dished, and send the remainder of
it to U.ble in a sauce-tureen.
MEATS. 29
BOUILLI BEEF.
Put a part of a brisket of beef, weighing six
pounds, into a saucepan, and cold water enough to
cover it. Let it boil until the scum rises, and skim
it nicely ; add two carrots, two turnips, and one
onion, cut in dice form ; stick an onion full of cloves.
Let all this simmer three hours. Add one tumbler
full of red wine, two teaspoonsful of mixed mus-
tard, and one table-spoonful of soy. Let it simmer
one hour. When done, sprinkle over it some pic-
kled cucumbers, cut very fine ; stir a little flour into
your gravy, give it one boil, turn it into the dish
with the meat, and send it to the table very hot.
A BEEF PIE.
Take cold roast beef or steak, cut it into thin
slices, and put a layer into a pie dish : shake in a
little flour, pepper, and salt ; cut up a tomato (if you
have it,) or onion chopped very fine ; then another
layer of beef and seasoning, and so on until the
dish is filled. If you have any beef gravy, put it
in ; if not, a little beef drippings,- and water enough
to make sufficient gravy. Have ready one dozen
potatoes well boiled and mashed ; add half a cup of
milk or cream, and a little butter and salt. Spread
it over the pie as a crust, an inch thick ; brush it over
with egg, and bake it about twenty-five minutes.
BEEF OLIVES.
Take a slice of the round of beef about an inch
thick, beat it with a rolling pin to the thickness of
30 RECEIPTS.
half an inch, and cut it into four inch squares.
Have ready some dressing, made of beef, a little
salt pork, one onion chopped very fine, one cup of
bread crumbs, pepper, salt, cloves, and sweet mar-
joram. Mix all this up with an egg, put it into the
pieces of steak, and sew them up in the form of
olives ; lay them in a tin pan with a cup of brown
stock, sprinkle a little flour over them, and set them
in the oven. When half done, baste them with a
little butter. They require about twenty minutes'
cooking. Dish your olives ; add to the gravy half
a cup of boiling water, a small piece of butter, a
little flour, and two teaspoonsful of soy. Give this
one boil, and turn it over the olives when ready to
send to the table.
TO PREPARE SPICED BEEF.
Take -the brisket or rattleran, cut it into pieces
about the size you wish to cook, rub it over with
fine salt, a little sugar, cloves, allspice, pepper, and
saltpetre ; roll the beef up tight and tie it.
To thirty pounds of beef allow a cup of salt, a
cup of spice, (the spice is not to be ground) apiece
of saltpetre the size of a nutmeg broken fine ; pack
the beef when prepared into a keg, add one quart
of good vinegar, and enough beef brine to cover
the beef ; let it stand about one week, when it will
be fit for use. This will keep six months or
more.
Boil a piece of this beef, weighing eight pounds,
six hours; press it eight hours; to be served cold.
MEATS. 31
TRIPE.
The honey-comb part is the best ; it should be
well-boiled. Cut it in square pieces of about six
inches, wash it in salt and water, wipe it dry, dip it
in eggs and crumbs, or batter, and fry it in hot fat.
Serve it with oyster sauce. After dishing the tripe,
turn a quart of oyster sauce over it.
CORNED BEEF.
The navel end of the brisket is the best piece to
boil. It should be put into cold water. Just before
it boils take the scum off. A piece of beef weigh-
ing eight pounds requires five hours' boiling. Be-
fore sending to the table, the bone should be taken
out, and the beef pressed half an hour. If done
so, it looks much nicer and cuts better.
EDGE BONE OF BEEF
Weighing ten pounds, should be boiled three
hours, as this piece should be a little rare.
BRISKET OF BEEF STUFFED.
A piece weighing eight pounds requires about five
or six hours to boil. Make a dressing of bread
crumbs, pepper, salt, sweet herbs, a little mace, and
one onion chopped fine and mixed with an egg.
Put the dressing in between the fat and lean of the
beef, and sew it up tight ; flour a cloth, pin the
beef up very tight in it, boil it five or six hours.
When it is done, take the cloth off, and press it
32 KECEIPTS.
until it is cold. This is to be cut in thin slices
and eaten cold.
SALTPETERED TONGUE
Requires five or six hours to boil. When done,
lay it into cold water three minutes ; peal off the
skin, beginning at the tip end of the tongue, as it
comes off much easier.
BOUILLI TONGUE.
Take a fresh beef tongue, and boil it two hours.
Lay it into cold water about five minutes, skin it,
and let it remain until the next day ; then dress it
the same as bouilli beef. This makes a very nice
dish.
ROAST LEG OF MUTTON.
A leg of mutton weighing ten pounds should be
roasted two hours. When half done, turn the fat
out of the roaster ; then what drips from the meat
you baste the meat with. Make the gravy the
same as for roast beef, or add a few spoonsful of
currant jelly and a cup of red wine. Ten minutes
more should be allowed for every extra pound of
mutton.
ROAST SADDLE OF MUTTON.
A saddle of mutton, weighing eight pounds, re-
quires three quarters of an hour to cook ; the gravy
is made the same as for a leg of mutton.
A SHOULDER OF MUTTON ROASTED,
Weighing six pounds, requires one hour to roast ;
MEATS. 33-
if stuffed, half an hour longer. Before cooking it,
take out the bone, and fill the space with a dress-
ing of bread crumbs, pepper, salt, sweet marjoram^
one egg, and a small piece of butter.
A LEG OF MUTTON BOILED.
A leg of mutton, weighing ten pounds, requires
an hour and a half to boil. Flour a cloth, tie the
meat in it very tight, and put it into boiling water ;
when done, put it into a pan and turn cold water
over it, and let it remain two minutes before re-
moving the cloth j this makes the mutton look
very white.
A SHOULDER OF MUTTON BOILED
Is cooked in the same way as a leg, except that
it takes a half an hour less time to boil,
HARICOT MUTTON.
Take a cold leg of boiled mutton, or a small one
not boiled, and put it into a saucepan that covers
close ; cut into dice-form two carrots, two turnips,
and two onions ; put them around or under the
mutton, add eight or ten cloves, pepper, salt, and
water enough to cover the mutton ; simmer it four
hours ; about half an hour before dishing, add a cup
of white wine and two teaspoonsful of soy ; the
water will waste away, leaving enough to make the
gravy ; after taking out the meat, skim off all
the fat you can before making the gravy ; dish
the mutton ; stir a little flour into the gravy, give
3
34 RECEIPTS .
it one boil, and then turn the vegetables and gravy
over the meat.
MUTTON CHOPS,
If broiled on a gridiron, should be wrapped in
paper ; they require about ten minutes to cook ;
when they are taken out of the papers to be dished,
season them with pepper, salt, and a little butter.
ANOTHER MODE.
Lay the mutton chops into a pan, dredge a little
flour over them, put them into the oven with the
door half open ; they require about fifteen minutes
to cook ; have prepared a hot dish ; after you dish
the chops, dredge a little flour into your gravy, with
a few spoonsful of hot water, tomato catsup, pepper,
and salt ; give it one boil, and turn it over the chops.
ANOTHER MODE.
Beat up an egg, and season the chops with pepper
and salt : dip them in the egg, and then roll them in
bread crumbs ; put them into a pan, and set them in
the oven : cook them about fifteen minutes ; after
dishing the chops, add to your gravy a little butter,
red wine, and currant jelly ; dredge in a little flour ;
let it boil once, and turn it over the chops.
A FILLET OF VEAL ROASTED.
The bone should be taken out ; fill the cavity
with a dressing made of bread crumbs, pepper, salt,
and sweet marjoram, a piece of butter the size of
MEATS. 35
an egg, or a little fat pork chopped very fine, and
one egg ; mix this up well ; skewer the veal tight
to keep the dressing in. It adds to the look and
taste of a fillet of veal to lard it with pork ; if this
is not done, it should be basted often with butter.
A piece weighing eight pounds requires four hours
to roast.
A LOIN OF VEAL
Is very nice, roasted plain ; it is, however, very
palatable cooked the same as a fillet of veal, by
taking out the kidneys, and putting dressing in
their place. It requires three hours if roasted plain,
and three and a half hours with dressing.
A BREAST OF VEAL, BOASTED,
Requires an hour and a half to roast ; a few
strips of pork laid across it makes it much nicer.
BOILED VEAL.
A fillet or shoulder of veal is very nice boiled ;
prepared the same as to roast. Boil three hours,
and serve with celery or oyster sauce.
TO RAGOUT A BREAST OF VEAL.
Lay a breast of veal in a pan with a pint of
water, a little salt, pepper, and mace ; to stew an
hour and a half, and turn it once or twice ; make
some force-meat balls, with a little veal chopped
fine, a few bread crumbs, sweet herbs, salt, pepper,
a little butter, and one egg ; mix it well together,
and make it into small balls, and lay them on the
36 RECEIPTS.
meat ; baste it with butter, dredge on a little flour,
set it into the oven to brown about twenty min-
utes, and dish the veal ; add to the gravy a glass
of white wine, a little butter, and a little flour ;
give it one boil, and pour the gravy over the meat.
A RAGOUT VEAL WITH VEGETABLES.
Cut in small dice-form one carrot and one turnip,
chop one onion fine, and put them into a pan with
a quart of water, a little pepper, salt, and mace.
Put in the veal ; set it into the oven ; turn the
meat once or twice ; stew it two hours ; take it
out, dredge on some flour, and baste it with the
gravy. Set it into the oven again to brown. When
done, dish the meat, stir into the gravy a little flour,
a little soy or tomato catsup, give it one boil, and
turn it over the meat.
A VEAL PIE.
A rack of veal cut into small pieces, parboil in
water enough to fill your pie dish ; when about
half cooked, take the veal out to cool, season the
gravy with pepper, salt, a little mace, and a little
salt pork ; dredge in a little flour, line the sides of
your dish with paste, lay in your meat and gravy,
cover it with a thick paste, and cut a little hole in
the top. Bake it half an hour.
A VEAL POT PIE.
Take a scrag or breast neck of veal, cut it into
slices about an inch thick, fry some slices of salt
pork in an iron pot ; flour the veal, lay them into
MEATS. 37
the hot fat and let it brown a little ; add water
enough to just cover the meat, let it simmer about
half an hour ; season it with pepper and salt, dredge
in a little flour ; have ready a common paste, roll
it about a half an inch thick, just large enough to
cover the meat ; cover the pot with a hot iron
cover, let it cook gently about three quarters of an
hour.
VEAL CUTLET.
Fry half a dozen slices of salt pork a nice brown
color ; take out the pork and keep it hot ; and add
a few spoonsful of cook fat. A slice from the leg
of veal makes the best cutlet. Wash and wipe
the slices very dry ; have ready an egg beaten, and
some bread crumbs; dip the cutlet first into the
egg, and then into the crumbs ; lay them into the
hot fat; fry about fifteen or twenty minutes, or
until they are of a nice brown. Dish the cutlets.
Make your gravy by adding a little hot water and
butter ; dredge in a little flour and soy, and give it
one boil, stirring it all the time ; turn it over the
cutlets, garnished with scraped horseradish and the
salt pork.
VEAL CROQUETES.
Mince the veal very fine, and season it with a
little pepper, salt, and mace ; with the hands make
it into balls the form of a pear, roll them in egg,
and then in crumbs. Fry them in hot fat, and
dish them on the large end ; place a stalk of pars-
ley in the small end ; garnish with parsley.
38 RECEIPTS.
MINCE VEAL.
Take cold roast or boiled veal, and chop it very
fine ; season it with pepper and salt. If you have
any cold gravy, put it with it ; if not. butter will
answer. Heat it very hot, stirring it often, that the
gravy may not oil ; serve it on slices of toasted
bread, and garnish with lemon.
A CALF'S HEAD.
Soak a calf's head in cold \V;II<T two hours, take
out the brains, scrape the hend very clean, flour a
cloth, pin up the head very tight, and put it into six
or eight quarts of water to boil with two pounds of
salt pork. Tie up the brains in a piece of cloth
separately. Let the head boil about two hours,
then add the liver, lights, and brains, and let it all
boil two hours more. Remove the cloth, and the
large bones will come out very easily from the
head ; lay it on a disli with the skin side up ; this
is to be kept hot while making the gravy ; then
take a quart of the liquor that the head was boiled
in, one third of the liver chopped very fine, the
brains braided up with a spoon, a quarter of a
pound of butter, two table-spoonsful of flour, pep-
per, salt, and sweet marjoram. Put this together
into a saucepan and let if boil ; then add two table-
spoonsful of vinegar ; divide the liver and head,
skin the tongue, and lay it on around the head on
the dish ; put a part of the gravy over the head,
and send the remainder to table in a gravy dish.
Garnish your dish with scraped horseradish and
lemon sliced.
MEATS. 39
i
TO STEW A CALF'S HEAD.
Boil the head, so that the large bones can be
taken out with ease, but not enough for eating ;
put some butter into a stewpan or baking kettle ;
when the butter is melted, put the jelly part of the
head down with it, so as to brown it. handsomely.
Move it a little while cooking, lest it should stick
to the bottom. Then turn over the head, dredge
flour around the kettle enough to thicken the gravy,
and let it brown a little ; take about a quart of the
liquor in which the head was boiled, and pour it
on the head in the kettle ; put in half a tumbler of
wine, red and white mixed together, a little sweet
marjoram, some grated nutmeg, a little mace, a
clove or two pounded, a little cayenne, and a little
black pepper and salt to your taste. With all these
condiments season the gravy ; then slice some of
the liver and tongue which has been previously
parboiled ; stew all an hour or more, watching it
constantly lest it stew too much. Garnish with
egg balls, force-meat balls, and sliced lemon. The
brains should be taken out and boiled separately
from the head, and added just before serving it
all up.
CALF'S FEET.
Boil about three hours in four quarts of water ;
then take out the large bones, split the feet, and lay
them into a saucepan ; shake in a little flour, two
ounces of butter, a little pepper, salt, mace, half a
teacup of white wine, a table-spoonful of vinegar,
40 RECEIPTS.
and two teacups of the liquor in which the feet
were boiled. Simmer this all together about ten
minutes, and send it to the table very hot, garnished
with sliced lemon.
The remainder of the liquor in which the feet
were boiled may be used for jelly, as directed for
calf's foot jelly.
BAKED CALF'S LIVER.
Lard it with fat pork. ;md put it into an iron pan
with a pint of water or veal stock. Bake it three
quarters of an hour, basting it frequently. Have
prepared some macaroni, well boiled in milk and
water. Dish the liver, lay around the macaroni,
add to the gravy a piece of butter the size of an
egg, a little flour, pepper, salt, and soy. Boil it up
once, and turn it over the dish.
SWEET I'.KEADS.
Lard them with salt pork, and boil them in clear
water about fifteen minutes ; put them into cold
water about ten minutes, then put them into a pan.
Dredge in a little flour, about half a pint of hot
water, very little mace, pepper, and salt ; set them
into the oven to brown about, twenty minutes.
Dish the sweet breads, add to the gravy a piece of
butter about the size of an egg, and a little flour ;
give it one boil, and turn it over the sweet breads hot.
Garnish the dish with sliced lemon and parsley.
VEAL OLIVES.
Yeal olives are made in the same manner as beef
olives.
MEATS. 41
ROAST LAMB.
The fore quarter is much the best piece to roast.
It should be roasted about one hour and a half, and
frequently basted. To make the gravy, take all
the dripping from the tin roaster, add a very little
water, a little salt and flour, and give it one boil.
MINT SAUCE,
To serve with roast lamb. Take a bunch of green
mint, and chop it very fine with a knife ; add a tea-
cup of fine brown sugar, and a teacup of sharp
vinegar. Stir this up, and send it to the table in
a sauce-boat.
A BOILED LEG OF LAMB.
A common-sized one should be boiled about an
hour and a half; drawn butter and parsley to be
served with it.
LAMB CUTLETS AND CHOPS.
Dressed in the same manner as mutton chops.
(See page 33.)
ROAST VENISON.
A leg of venison weighing fourteen pounds
should be roasted one hour if eaten on blazers ; if
on hot plates, two hours. The dry skin should be
taken off with the fingers, not with a knife. The
spit should be turned very often. When half done,
it should be basted with flour, butter, and red wine
very frequently, until done. To make the gravy,
take the shank of the venison, crack the bone, a
42 RECEIPTS.
pound of juicy beef, an onion stuck full of cloves,
a little pepper and salt. Put it into a saucepan
with two quarts of water, and boil it gently three
hours. Strain this, and add to it the drippings from
the venison, with nearly a cmarter of a pound of
butter ; braid in two table-spoonsful of flour, a tea-
cup of red wine, and a teacup of currant jelly.
Stir it all up, and let it boil about five minutes.
A SADDLE OF VEXISOX.
A saddle of venison is much the best piece of
the deer. It requires but half the time to roast
this as it does the leg, for it is a much thinner
piece. Dressed in the same manner as the leg.
A VEXISON STEAK.
Cut steaks from the leg half an inch thick, broil
them about five minutes ; season with pepper, salt,
and butter. If you have it, a cup of the roast
venison gravy very hot is very nice poured over it ;
or half a cup of red- wine, and half a cup of cur-
rant jelly, thickened with a little flour and butter,
boiled up and turned over the steak. It should be
served very hot.
VEXISON PIE.
Take the breast and neck of venison, and cut it
into small pieces. Season with pepper, salt, and a
little ground cloves, and dredge it well with flour ;
put it into the pie dish as close as possible, fill up
the dish with some of the roast venison gravy, or
MEATS. 43
gravy prepared in the same manner, and cover the
dish with a nice crust. Bake it half an hour.
ROAST PIG.
Make a dressing of bread crumbs, a little salt,
pepper, sage, sweet marjoram, an onion chopped
fine, butter, two eggs, and a little salt pork, and fry
this a little ; when cold, stuff the pig, sew it up,
and then wash it in salt and water ; baste it often.
A pig weighing nine pounds requires four hours to
roast it.
A SPARE-RIB OR CHINE OF PORK
Is much nicer if rubbed over, before it is roasted,
with a little pepper, salt, and fine sage. Take all
the fat out of the roaster when about half done,
and then with the dripping make the gravy.
FRIED PORK STEAKS.
Fry a few slices of salt pork, take them out of
the frying pan, dredge a little flour over the steaks,
and a little pepper and salt ; fry them fifteen or
twenty minutes slowly. Slices of apple fried in
the fat are very nice to eat with the pork.
FRIED PIGS' FEET.
Make a batter with a little flour, water, a little
salt, and one egg. Dip the feet in to cover them.
Have your fat hot, and fry them until quite brown.
Make a little drawn butter, and add a spoonful of
vinegar to serve with them.
44 KECEIPTS.
PIG'S HEAD CHEESE.
Boil a pig's head until the bone comes out, and
chop this very fine ; pound about eight soft crackers
very fine, and mix this up well ; add some sweet
herbs, pepper, salt, and spices. Put this into a
mould, and press it for two or three days. It is
very nice cut into thin slices, and eaten cold.
ROAST HAM.
Spit a ham ; set it before a moderate fire to
roast about two hours, turning the spit frequently ;
then take it up on to a dish, peal off the rind,
scrape all the fat out of the roaster, put it to the
fire to roast again about two hours more ; basting
it frequently in the same way as for beef. To
make the gravy, put the dripping from the roaster
into a saucepan, add a cup of water, a little flour,
and give it one boil. Served in a sauce-tureen.
A roasted ham is far superior to a boiled one.
BOILED HAM.
A ham should be put into cold water enough to
more than cover it, and boiled gently. A ham
weighing fifteen pounds requires f^e hours' boil-
ing. When about half done, and a part of the
water has boiled away, add, if approved, a bottle
of champagne, or a pint of good white wine vine-
gar ; cover the pot close, to keep the flavor of the
wine.
An old ham should be laid in cold water over
night.
POULTRY. 45
BOILED LEG CORNED PORK.
One weighing ten pounds should be put into
cold water ; boiled three hours after it begins to
boil.
POULTRY.
ROAST TURKEY.
A TURKEY should be well singed and cleaned of pin-
feathers ; then draw the inwards. Be sure you take
every thing out that is inside. Lay the turkey into
cold water, clean the gizzards, liver, heart, and neck,
let all soak one hour if you have time. Wash all very
clean, wipe the turkey very dry, inside and out.
Make a dressing of two cups of bread crumbs, one
teaspoonful of salt, two large spoonsful of sweet
marjoram, two spoonsful of butter, one egg, and mix
them well together. Cut the skin of the turkey in
the back part of the neck, that the breast may look
plump ; fill the breast with the force-meat, and sew
it up. If you have any more force-meat than is
required for the breast, put the remainder into the
body, and skewer the vent ; tie the legs down very
tight, skewer the wings down to the sides, and turn
the neck on to the back with a strong skewer. Baste
with salt and water once, then frequently with but-
ter ; fifteen minutes before dishing, dredge with a
46 RECEIPTS.
little salt and flour, and baste with butter for the
last time. This will give a fine frothy appearance,
and add to the flavor of the turkey.
To make the gravy, put the gizzard, neck, and
liver into a saucepan with a quart of water, a
little pepper, salt, and mace ; put it on the fire,
and let it boil to about a half pint. When done,
braid up the liver very fine with a knife, put it back
into the water it has boiled in ; then add the drip-
pings of the turkey and a little flour, and give it one
boil, stirring it all the time. Dish the gizzard with
the turkey. Allow twelve minutes to a pound for
the time to roast a turkey.
A turkey weighing ten pounds requires two hours
to roast with a clear fire, not too hot. Turn the
spit very often.
BOILED TURKEY
Is dressed the same as for roasting, except in the
dressing. Put in the pork chopped very fine, instead
of butter. In trussini turn the wings on the back,
instead of the sides, as for roasting ; flour a cloth
well, pin up the turkey tight, put it into boiling
water where one or two pounds of salt pork have
been boiling some time ; let this boil with the tur-
key. Dish the pork with the turkey on a separate
dish with some parsley. Serve with oyster sauce.
A turkey weighing eight pounds requires an hour
and a half to boil.
ROAST CHICKENS.
Dress and roast the same as a turkey. A pair of
POULTRY. 47
chickens weighing six pounds requires an hour and
a half to roast. Make the gravy the same as for a
turkey, except the mace, which is to be omitted.
BOILED CHICKENS.
Dressed and boiled the same as a turkey. Some
cooks do not stuff boiled chickens or turkeys ; but
the dressing adds as much to the boiled as to the
roast. Pork boiled with chickens is very neces-
sary. A pair of chickens requires from one to two
hours to boil, depending upon the size and age.
TO BONE, AND COOK A BONED TURKEY.
Clean the turkey well, lay it on the table, have a
small, sharp-pointed knife ; begin at the wing, pass
the knife close to the bone, cut the flesh from the
bone, and keep the skin as whole as possible ; then
pass the knife on each side of the breast, and then
around the legs ; split the back about half way up,
and draw out the bones. Have ready a stuffing
made of the meat of a chicken chopped very fine,
bread crumbs, pepper, salt, mace, sweet marjoram, a
piece of butter, and two eggs, all well mixed up.
Fill the turkey and sew it up, preserving tht form.
Have two calves' feet cracked up well, and the bones
that have been taken out of the turkey put into a
deep saucepan with one onion and one carrot cut
very fine, mace, pepper, salt, and a few cloves. Lay
the turkey on the bones, and add two quarts of
water ; cover it tight, and let it simmer three hours,
then take out the turkey, flour it and baste it well
48 KECEIPTS.
with butter, and set it in the oven to brown. If there
is not one quart of gravy, add more water, and let it
boil half an hour. Beat up the whites and shells of
two eggs, and stir into the gravy, and let it boil
fifteen minutes ; strain it through a cloth into a jelly
mould. When the turkey is cold and the jelly is
hard, dish the turkey with the jelly on the breast.
This is considered a very nice supper dish.
HASH TU1IKKY OR CHICKENS.
Cut the meat from the bone, take off the skin, cut
the meat into small pieces, put them into a sauce-
pan with a little pepper, salt, and if you have it, a
little cold gravy ; if not, put in a little butter and
a cup of hot water. Dredge in a little flour, cover
it very tight, and simmer it ten or fifteen minutes.
Stir it frequently to prevent from frying.
CHICKEN' PIE.
Cut the chicken into four quarters. Season them
with pepper, salt, a little mace and sweet marjo-
ram. Lay the chicken into the dish very close,
dredge in some flour, a little butter in small bits,
and a cupful of hot water (or veal stock) enough
to fill the dish. Make a good paste crust, line the
sides of the dish and rim, put in the chicken, cover
it over with the crust, cut a hole in the top, and
bake it half an hour. If the chickens are not very
young, they should be boiled half an hour after
they are cut up, with some strips of pork.
POULTRY. 49
EAST INDIAN CURRY.
Skin a chicken, cut it in small pieces, take two
table-spoonsful of flour, and one of curry powder ;
stir them together dry, dip the chicken into it, and
fry it a fine light brown. It may be fried in pork
or butter j put it into a pot and pour over it boiling
water enough to cover it ; let it boil slowly until
tender. Mix the remainder of the flour, and curry
with a little water, and put into the pot, and boil it
a few minutes more ; salt to the taste.
To be eaten with rice boiled tender, but dry ; it
must look like a snowball.
WHOLE CHICKENS CURRIED.
Put the chickens whole into a saucepan, with a
little pepper, salt, and a few pieces of pork ; cover
them with cold water. When about half done, add
a cup of rice and a little more water if required.
Let it boil until the chicken is quite tender, then
put the chicken on a dish, and mix with the gravy
a large spoonful of curry, stir it in well, and turn
it over the chicken.
CURRY CHICKEN.
Cut the chicken into good shaped pieces, put it
into a saucepan with a few little pieces of salt pork,
an onion, and a little salt. Put in cold water enough
to cover it ; let it simmer over the fire until the
chicken is very tender, and the water has simmered
almost away ; then mix a table-spoonful of curry
in a little water, stir this with the gravy, and let it
4
50 RECEIPTS.
stew with the chicken ten minutes. Have ready
some rice boiled and formed in cups. Dish the
chicken, take out the onion, turn the gravy over
the chicken, and lay the rice around the dish.
FRICASSEE OF CHICKENS.
Cut the chicken into good-shaped pieces, wash
and dry them well ; put into a deep frying-pan half
a pound of butter, and put it over the fire until it
melts. While it is quite hot, lay the chicken in to
fry a little on both sides, then turn in a cup of boil-
ing water, with a little flour, salt, and pepper, cover
it up tightly, and let it simmer over a slow fire ten
or fifteen minutes.
BROILED CHICKENS.
Chickens to broil should be very young and small.
Split them through the back, and skewer the legs
and wings down firmly. Broil them twenty minutes
slowly, and season them with salt and pepper, and
plenty of butter. Send them to the table very hot.
PILAFF. (A FAMOUS TURKISH DISH.)
Take five cupsful of good beef stock, season it
very well with pepper, salt, and a plenty of toma-
toes ; add to it three cups of rice, set it on a mode-
rate fire, and simmer it until the rice has absorbed
the soup. Cut up a chicken, season it with pepper
and salt, and fry it nicely in butter. Make a hole
in the rice, put in the chicken, and cover it up in
the rice. Melt half a pound of butter, do not let
it oil, and turn it over the rice. Let it stand where
POULTRY. 51
it will keep hot about fifteen minutes, until the rice
absorbs the butter, then turn it on the dish, but do
not stir it up. Serve it very hot.
KOAST GOOSE.
Take a common goose, clean it well, and wash it
the same as turkey. Make a dressing of six or eight
potatoes well boiled and mashed, two onions
chopped very fine, two teaspoonsful of sage, one
of salt, and one of pepper. Put it into the body of
the goose, and sew it up. Roast it two hours :
baste it in its own drippings. When about half done,
turn off the fat from the roaster. The last drippings
are sufficient for the gravy ; boil the liver, &c. as for
turkey. The gravy is made the same as for a turkey.
A MOUNTAIN GOOSE.
Cleanse it the same as the turkey. Make a
dressing of bread crumbs, one onion chopped very
fine, two spoonsful of sage, pepper, salt, and a little
pork chopped fine, and one egg. To roast a large
goose, requires two hours' cooking. The gravy is
made the same as for common goose.
A MONGREL GOOSE
Is dressed the same as the common goose, but as
the mongrel has so much flavor, the dressing is
unnecessary. Without dressing, an hour and a half
will roast a large-sized goose.
WILD GOOSE.
A wild goose should be roasted rare ; one hour's
52 EECEIPTS.
roasting is sufficient. Add a glass of red wine, and
half a cup of currant jelly to the gravy, which is
made the same as for the common goose. Boil it
together, and send it to the table in a sauce-tureen.
ROAST DUCKS
Are dressed in the same way as geese. A large
pair of tame ducks require one hour to roast, black
ducks half an hour, and canvas-back twenty-five
in mutes. The gravy made the same as for goose.
\\ ild ducks should be roasted after the soup is
sent to the table.
PRKl'AKIXt; AND COOKIXG SMALL BIRDS.
Some cooks do not take out the entrails of small
birds ; but the flavor is much nicer to draw all out.
excepting the heart and liver. This may be done
by making a small opening in the vent, and draw-
ing very carefully. Wild birds should not lay in
cold water to soak, but should be washed quickly
and wiped dry.
ROAST PARTRIDGES.
Lard them well witli fat pork ; tie the legs down
to the rump, leaving the feet on ; while cooking,
baste them well with butter. They require twenty-
five or thirty minutes to cook. To make the gravy,
put the drippings into a saucepan with a piece of
butter about the size of an egg, and a little flour and
hot water. Let it boil up once.
For the bread sauce, see page 59.
POULTRY. 53
TO BOIL PARTRIDGES.
Cut off the feet, and tie down the legs very close-
ly ; boil them with a piece of pork twenty minutes.
Serve them with parsley and butter, or bread-sauce.
The pork should boil one hour before the par-
tridges are put into the pot.
TO BROIL PARTRIDGES.
Split them through the back, broil them fifteen
minutes ; dish them with pepper, salt, and a little
butter. A piece of salt pork broiled to eat with
them is a very great improvement.
ROAST PIGEONS.
Pigeons may be roasted with or without stuffing.
If they are stuffed, the dressing should be made
(for one dozen pigeons) with two cups of stale
bread crumbs, two spoonsful of sweet marjoram,
one of pepper, two of salt, one of ground cloves,
one onion chopped fine, a little salt pork chopped,
and one or two eggs. Mix this up well with the
hands, stuff the bodies, sew them up, and truss
them very tightly. Roast them half an hour, baste
them with butter, and a strip of salt pork pinned
on to the breast with a small needle. For the
gravy, take the drippings, a cup of meat stock, a
piece of butter with a little flour ; put in half a
glass of red wine, and half a teaspoonful of cloves.
Give it one boil.
POTTED PIGEONS.
Prepare them by the directions given for roast-
54 KECEIPTS.
ing ; lay five or six slices of salt pork in the bot-
tom of the pot ; chop an onion very fine, and fry
it in the fat to a nice brown ; then put the pigeons
into the pot quite close, with a little pepper and
salt, and shake in a little flour ; turn in hot water,
or brown stock enough to quite cover over the
pigeons, and stew them gently one hour ; if the
water boils away, add a little more. Split six
crackers, dip them in cold water, cover the pigeons
over with them, and stew them fifteen minutes
longer. Dish them in a deep dish, and turn the
gravy over them.
PIGEOX PIE.
Cut the pigeons in halves, put them into a sauce-
pan with meat stock enough to cover them, a little
pepper, salt, and cloves, and cut up two tomatoes
and put in. Stew them from half an hour to an
hour, according to size and age. Line the sides of
your pie dish witli paste, lay the pigeons into the
dish, and fill it up with the gravy. Shake in a
little flour to thicken it, and put in a piece of but-
ter if it is not rich enough. Cover it with a nice
crust, and bake it about three quarters of an hour,
until the crust is done.
QUAILS.
Tie the legs down to the rump with a strong
thread, letting the feet be up. Dredge them with
a little flour, baste them with butter, and roast
them fifteen or twenty minutes.
POULTRY. 55
QUAIL PIE.
Stew them in veal stock about ten minutes, take
them out, thicken the gravy with a little flour and
a small piece of butter ; add a little pepper and
salt ; fill up the dish with gravy, and cover it with
a nice paste. Bake it half an hour.
WOODCOCK.
Woodcock should be trussed with the bills run-
ning through the legs and wings. Roast them the
same as quails. Make the gravy of a little drawn
butter, two spoonsful of red wine, and two of cur-
rant jelly, boiled up.
PLOVER.
Plover require about ten or fifteen minutes'
roasting. Serve on toasted bread. The gravy is
made the same as for quails.
SNIPE OR PEEP PIE.
Flour the birds, season them with pepper, salt,
and a little clove ; lay them into a pie dish. Make
a gravy with beef stock well seasoned with pepper,
salt, and tomato catsup, with a piece of butter and
a little flour. Fill up the dish with the gravy ;
line the sides of the dish, and cover it with a rich
paste crust, and bake it half an hour.
CHICKEN SALAD.
Boil chickens, turkey, or veal, remove all the
skin and gristle, and chop it very fine. Cut heads
of lettuce into quarters, and lay it into water with
a piece of ice. If made with celery, it should be
56 RECEIPTS.
slivered very fine, and laid into water with ice to
crisp. Make the dressing by taking the yolks of
two or three eggs, a table-spoonful of mixed mus-
tard, a little cayenne pepper and salt, and stir this
together with a large fork, on a flat dish ; turn in
gently, stirring all the time one way, half a bottle
of sweet oil ; add a little vinegar ; turn in a little
more oil, stirring it up well. Put about half of the
dressing with the meat, mix it up with a spoon,
add a little more vinegar, put it into the centre of
a flat dish, cut the lettuce in quarters, dry the let-
tuce in a napkin, and lay it neatly around the meat ;
turn the remainder of the dressing over the lettuce.
It may be served the same as the above, or cut the
celery very fine with a knife, but do not chop it.
After it is cut, mix it well with the meat. Send
it to table in a celery bowl.
LOBSTER SALAD
Is made the same way as chicken salad, only
the lobster should be cut into small pieces, and not
chopped. The row or coral of the lobster should
be grated fine to garnish the dish.
GARNISHING FOR DISHES.
AN EDGING FOR HASHES.
BOIL two teacups of rice half an hour, and sea-
son it with a little butter and salt j form the rice
GARNISHING FOR DISHES. 57
round the dish about three or four inches high,
rub it over with the yolk of an egg, and set it in
the oven to brown. When it is done turn the hash
into the middle of the dish. This makes a very
handsome finish to a dish.
Rice prepared in this way, spread over a pie
made of cold meat, for the crust, an inch thick,
and browned, is nice.
POTATO CRUST OR EDGING.
Boil one dozen good potatoes, and mash them
well. Add a piece of butter, a little salt, and half
a cup of cream or milk. Stir it well with a large
spoon, and form it the same as the rice. It is even
better for a crust than rice.
POTATO EDGING FOR TONGUE.
Prepare the potato as above. Put it around the
dish in lumps with a large spoon, and stick into
each lump a sprig of parsley.
FOR VEAL, COOKED IN ANY WAY.
Slices of lemon and grated horseradish, laid
around the dish, or sent to the table in small dishes
with the meat, is a great improvement in the ap-
pearance.
FOR CORNED LEG OF PORK.
Parsnips and carrots, cut the long way, and laid
around the dish.
FOR CORNED BEEF,
Beets and carrots.
58 RECEIPTS.
FOR BOILED MUTTOX,
A little drawn butter and capers turned over the
mutton, carrots and parsley around the dish.
CURRANT JELLY
Is a necessary appendage to all wild meats, and
likewise to roast mutton.
SAUCES.
OYSTER SAUCE.
Take two quarts of oysters, wash them out of the
liquor with the hands to get out all the grit, let the
liquor stand and settle, then drain it into a saucepan,
add a little mace, and set it to boil. Braid two
spoonsful of flour into half a pound of butter ; stir
this into the boiling liquor, and let it again boil up ;
then put in the oysters and give it one boil. Serve
it in an oyster dish.
CELKHY PAITE.
Take two or three heads of celery, cut it up fine,
put it into a saucepan with about three pints of cold
water, a little salt, and a few peppercorns. Boil it
two hours. Braid into a quarter of a pound of but-
ter a table-spoonful of flour, stir it in with half a
teacup of cream, add the seasoning, and let it boil
up well.
GARNISHING FOR DISHES. 59
BREAD SAUCE FOR PARTRIDGES.
Cut up an onion, and boil it in milk until it is
quite soft ; then strain the milk into a cup of stale
bread crumbs, and let it stand one hour. Then
put it into a saucepan with about two ounces of
butter, a little pepper, salt, mace, and the boiled
onion. Boil it all up together, and serve it in a
sauce tureen.
ANOTHER BREAD SAUCE.
Take a large slice of stale bread boiled in milk
and water, a little mace, pepper, and salt ; when
about half done, add a piece of butter and a glass
of white wine. Let it boil up once.
FISH SAUCE.
Take half a pint of milk and cream together,
two eggs well beaten, salt, and a little pepper, and
the juice of half a lemon. Put it over the fire, and
stir it constantly until it begins to thicken. Serve
it the same as drawn butter.
LOBSTER SAUCE.
Take out all the meat and the soft part from the
body, cut it up very fine, and put it into a saucepan
with a pint and a half of white stock. Braid into
a quarter of a pound of butter a large spoonful of
flour, stir it in, and add a little salt, pepper, and
vinegar. Give it one boil. Send it to the table
in an oyster dish, as sauce for boiled fish.
60 RECEIPTS.
DRAWN BUTTER.
Take half a pound of butter, braid into it two
table-spoonsful of flour, put it into a saucepan, and
add one teacup of boiling water ; set it on the fire,
stirring it all the time until it almost boils. If it is
to be served with boiled mutton, add two table-
spoonsful of capers ; if it is for boiled chicken, add
two teaspoonsful of parsley, chopped fine ; if it is
for boiled fish, add tAvo eggs boiled hard and chop-
ped fine ; and if it is for fried fish, serve it plain.
-: SAUCE.
Peal, quarter, and core the apples, and throw
them into cold water, rince them out, put them into
a preserving kettle with a very little water, and
cover them up tightly. Stew them until nearly
done, then sprinkle in sugar enough to sweeten
them to your taste. Cover it up tight again, and
simmer them until done. Turn the kettle bottom
upwards so as not to stir the apples and break
them, as the sauce looks much better with the ap-
ples whole as possible.
The time of cooking apple sauce depends upon
the kind of apples used. Greenings cook much
quicker than other kinds, and are the best kind
for cooking.
ANOTHER APPLE SAUCE.
Put a pint of water, and a quarter of a pound of
sugar into a saucepan ; let it boil about ten minutes ;
put in as many apples pealed, cored and quartered
GARNISHING- FOR DISHES. 61
as the syrup will cover when it boils up. Simmer
until quite tender. The apples will be transparent,
and if taken up carefully look very handsome.
Apple sauce made in this way does not require
any more sugar than when made in the common
way ; it requires a little more care, and looks much
handsomer.
ANOTHER APPLE SAUCE.
Put the apples k into an earthen crock, with a
handful of sugar, a pint of cider and water, and
cover it with a brown crust. Bake it in the oven
three or four hours. If baked in a brick oven, let
it remain all night.
CRANBERRY SAUCE.
Pick and wash the cranberries. Put them into
the kettle or saucepan with a little water, and stew
them about half an hour ; then stir them up, and
add sugar enough to sweeten, stir it in, and cover
it up tightly. Let it simmer fifteen minutes j take
off the cover and let it simmer a little longer, and
turn it into an earthen jar.
ANOTHER CRANBERRY SAUCE.
Stew the cranberries forty minutes, strain them
through a sieve, add sugar to your taste, and then
give it one boil ; turn it into moulds.. To take it
out of the moulds, put it into hot water about a
minute ; then turn it out on a dish.
62 RECEIPTS.
VEGETABLES.
TO BOIL POTATOES.
PEAL them, lay them into cold water two or
three hours before you cook them ; put them into
boiling water and boil them half an hour ; then
drain off the water, sprinkle over them a little salt,
give them a shake, put the covej* half on, and let
them stand while dishing dinner ; take them up
with a spoon.
MASHED POTATOES.
Boil them as above directed, put them into an
earthen pot, mash them very quickly with a potato
masher, add a piece of butter, half a cup of cream,
and a little salt. Beat this up very lightly with a
spoon, put it in any form in tin plates, and rub them
over with egg, and set them in the -oven ten or fif-
teen minutes.
FRICASSEE POTATOES.
Take cold boiled potatoes, cut them into square
pieces, put them into a saucepan with a little pep-
per and salt, dredge in a little liour, a teacup of
drawn butter, a great deal of chopped parsley, and
a little hot water. Let it simmer until it is very
hot, stirring the pan very often.
FRIED POTATOES.
Cut cold potatoes into slices, dredge on a little
VEGETABLES. 63
flour, pepper, and salt, put them into a pan where
sausages have been fried, if you use potatoes that
have not been cooked, cut them into thin slices,
and pour boiling water over them ; let them stand
while you fry a few slices of salt pork, wipe them
dry, and fry as many at a time as will cover the
bottom of the pan.
All kinds of vegetables should be put into boil-
ing water to cook. Every kind of vegetable, ex-
cepting green peas, should lay in cold water some
time before cooking them.
TO BOIL PEAS.
Peas should be well picked over, but not washed,
as in washing them that little sweet stem that con-
nects the pea to the pod is lost ; put them into boil-
ing water, and boil them thirty minutes ; then drain
them through a cullender, put them into a tin dish
with a little butter and salt ; stir them and keep
them hot while dishing the meat. As peas grow
older, they should be boiled longer ; and when they
are quite old, put a little saleratus into the water
in wttich they are to be boiled.
TO DRESS PEAS ANOTHER WAT.
Put them into a saucepan, place it into another
vessel of boiling water ; put in a small piece of but-
ter, salt, pepper, parsley, the heart of lettuce, and a
little summer savory. About twenty minutes before
dishing, add another piece of butter, and dredge in
some flour and stir it. For sauce, take one egg, juice
G4 RECEIPTS.
of a lemon, a very little salt, pepper, and a little
milk ; stir it constantly until it thickens. After
the peas are dished, pour the sauce over them.
STRING BEANS
Recjuire one hour to boil. They are dressed the
same as peas.
BAKED BEANS.
Put a quart of white beans to soak in soft water,
at night ; the next morning wash them out of that
water ; put them into a pot with more water than
will cover them ; set them over the fire to simmer
until they are quite tender ; wash them out again
and put them into an earthen pot, scald and gash
one and a half pounds of pork, place it on top of the
beans and into them, so as to have the rind of the
pork even with the beans ; fill the pot with water,
in which is mixed two table-spoonsful of molasses.
Bake them five or six hours ; if baked in a brick
oven it is well to have them stand in over nieht.
\^j
SQUASHES.
*
They should boil one hour. Mash them with a
potato masher, with a little butter and salt. Sum-
mer squash must be squeezed in a cloth instead of
mashed.
TO BOIL ASPARAGUS.
Peal the tough skin off the white part, and tie it
up in small bunches; put it into boiling water, and
boil it twenty minutes. Dish it on some slices of
VEGETABLES. 65
buttered toast ; sprinkle on a little salt, and turn
over a little drawn butter.
ANOTHER MODE.
Half boil the asparagus, and take it off to drain ;
cut it into small bits, and fry it in butter. Garnish
a dish of veal cutlets, or mutton chop, with the as-
paragus, laid around the dish in little lumps.
EGG PLANT.
Cut the plant in slices, sprinkle them with salt
and pepper, then dip them in egg and crumbs, and
fry them quite brown in a little butter.
OYSTER PLANT.
Scrape it clean, boil it one hour, take it into a
pan and mash it with a potato masher. Season it
with a little pepper and salt ; make it up into small
cakes, about the size of the top of a teacup ; flour
them well, and fry them in butter.
ANOTHER MODE.
Boil it one hour, cut it in thin slices, season it
with pepper and salt, add a cup of cream and a lit-
tle flour ; put it in a saucepan, and let it stand on
the fire to heat the cream, and dish it.
MUSHROOMS.
If they are old, turn on some boiling water, and
let it stand five minutes ; if they are tender, this is
unnecessary. Cut them in small pieces, put them
in a saucepan, and let it boil ten minutes. Braid a
5
66 RECEIPTS.
little flour into a piece of butter, and stir it in the
mushrooms ; add a little pepper and salt, give it
one boil, and serve it in an oyster dish.
SPIXAGE.
Pick it clean, let it lay in cold water an hour,
wash it out and boil it an hour and a half, then put
it in a cullender to drain ; drop four eggs in boiling
water, dish the spinage, and take the eggs out
carefully so as not to break them ; lay them on
the top of the spinage.
A N'T II Mil MODE.
Boil the spinage one hour, take it up and chop it
very fine ; add pepper, salt, and a little piece of
batter ; put it into a saucepan, and simmer it ten
minutes ; toast some bread and butter it, and dish
the spinage on the toast.
CAULIFLOWER.
Boil it one hour in water, and then add two cups
of milk, and let it boil gently an hour longer.
Dish it in a deep dish, and turn over it some drawn
butter.
CABBAGE.
Boil it two hours. It is very nice, also, after it is
boiled, chopped very fine, and fried in a little butter.
When done, add a little vinegar, and stir it up.
TURNIPS AXD PARSNIPS.
Boil them an hour and a half, mash them the
VEGETABLES. 67
same as squash, or cut them in slices, and serve
them plain.
CARROTS.
Boil them two hours, cut them lengthwise in
slices, or dress them the same as potato fricassees.
or serve plain.
BEETS.
Boil them three or four hours ; be careful not to
cut them before boiling, as all the color will boil
out ; when they are boiled, lay them into cold
water about five minutes, rub off the skin, and
split them lengthwise.
Beets are very nice to make a salad, if dressed
the same as lettuce.
TO BOIL RICE.
Wash clean two cupsfut of rice, put it into a pot
with two quarts of water, and boil it quite tender ;
turn it into a cullender to drain, but do not stir it.
Let it stand before the fire to dry about ten minutes.
Every kernel of rice will be separate, dry, and look
very white.
TO BOIL HOMINY.
Take two teacups of white hominy, put it to
soak in cold water over night, in the morning wash
it out and put it into cold water and boil it an hour
and a half, stirring it very often ; when done,
sprinkle a little salt, uncover the saucepan and let
it stand a few minutes. This is very nice for
breakfast, and particularly for children.
68 RECEIPTS.
BAKED TOMATOES.
Turn boiling water over them ; cover them up,
and let them remain one hour ; then peal them, and
lay as many as will cover the bottom of a pie dish ;
season them with pepper and salt, and sprinkle fine
bread crumbs over them, with some pieces of butter ;
then put another layer of tomatoes, another season-
ing, bread crumbs and butter, until the dish is filled.
Bake it one hour.
ANOTIIER MODI;.
Peal them and cut them, and put them into a
saucepan ; shake in a little flour, pepper, salt, and
a little butter, and stew them two hours. Add
sugar if liked.
ANOTHER MODE.
Slice them, lay -them in a dish, sprinkle a little
salt over them, and let them stand two or three
hours ; there will be a bitter liquor, which must be
drained from them. Take them out, and put them
into a dish, with pepper, salt, and butter. Bake
them one hour.
TOMATOES RAW.
Take raw tomatoes, slice them, and dress them
with pepper, salt, and vinegar.
MISCELLANEOUS. 69
MISCELLANEOUS.
TO KEEP TOMATOES FOR WINTER.
POUR boiling water on them, and let them stand
one hour ; peel them, take out what seeds you can
without breaking them too much, and season them
with pepper and salt. Stew them about half an
hour, put them into stone jars, cover them with a
piece of paper, and try out some very nice beef tal-
low. Strain it into the jars, put in a cork stopper
while the fat is hot, that it may soak into the pores
of the cork, and tie a bladder over it. This will
keep a year. Put them in small jars, for after it is
opened and exposed to the air it will not keep.
When wanted for use, cook it the same as fresh
tomatoes.
TOMATO CATSUP.
Take half a bushel of tomatoes, cut them in two,
lay them in a dish, sprinkle a little salt over them,
and let them stand three or four hours. Then drain
off the water, and put the tomatoes into a preserv-
ing kettle with a pint of water ; let them stew two
hours. Strain them through a cullender, put them
back into the kettle, with half a teacup of salt, half
an ounce of cayenne pepper, one ounce of cloves,
one ounce of nutmeg, one of mace, and one quart
of good white wine ; boil this one hour. When
cold, bottle it and stop it tight.
TO RECEIPTS.
OMELET.
Beat up six eggs ; mix a table-spoonful of flour
in two of milk ; chop very fine half an onion, a little
ham. a sprig of parsley, and add salt and pepper.
Mix this all well together ; put a bit of butter half
the size of an egg into a frying-pan, heat it hot,
turn in the mixture, stirring it all the time until it
begins to thicken. Then let it stand to brown
three minutes, lap it half over, slip it on to a dish
and send it to the table very hot.
Omit the onion and ham, if preferred without it.
TOMATO OMELET.
Beat up six eggs, mix two table-spoonsful of
flour in a little water, and add some salt and pep-
per. Peal and chop very fine four tomatoes ; stir
this all together, and fry it the same as above
directed.
OYSTER OMELET.
Prepare the omelet as above, chop a dozen oys-
ters, and stir them into the eggs as before directed.
ANOTHER MODE.
Beat up six eggs ; mix a spoonful of flour with
a little milk ; stir it into the egg and season it with
pepper, salt, and a little chopped parsley. Heat
the griddle, rub it with butter, turn on the mixture
very thin. When a little hardened, roll it up, and
send it to the table very hot.
MISCELLANEOUS. 71
DROPPED EGGS.
Have ready a pan of boiling water, and break
the eggs, holding it very close to the water. Drop
in very slowly, that the yolk may not break.
With a large spoon dip the boiling water over the
yolk until the white forms a skim over it, and
take out the egg with an egg slice, half a dozen
in a dish. It is a very pretty dish dressed with
parsley j or dished on butter toast they are very
nice.
HARD SCRABBLE.
Beat up six eggs, season it with a little pepper
and salt, put a piece of butter into the frying-pan.
When it is very hot turn in the egg, stir it until it
thickens, and serve it very hot.
FRIED HAM AND EGGS.
Fry the ham, dish it, turn the fat out of the pan,
wipe out the pan, drain the fat into it, leaving the
sediments ; add some good lard to it, and let it get
boiling hot. Drop the eggs the same as above, and
dish them around the ham.
TO MAKE MILK TOAST.
Put half a pound of butter into a tin toast-pan,
dredge on a little flour, rub it in with a spoon,
turn on a teacupful of boiling water, stirring it all
the time ; then add three gills of milk or cream,
and stir it until it boils up once. Toast the bread
a light brown, dip it while it is hot, one piece at a
72 RECEIPTS.
time, lay them in the dish, and over each piece put
a large spoonful of the dip. When the dish is
filled, pour the dip over the whole.
SOFT SPREAD TOAST.
Toast the bread, and spread it while it is hot.
Have ready half a pint of hot milk or water, dip
the toast in very quickly that it may not soak too
much, but merely to moisten it.
Dry toast should never be laid one slice upon
another, but set on the edge to keep it dry.
TO MAKE COFFEE.
The coffee should be dried in the oven with the
door open one or two hours before roasting. AVhen
it is ready to roast, set it on the fire in an iron pan,
and stir it constantly until it becomes a light
brown. To two pounds of coffee add a bit of but-
ter about the size of a walnut three minutes before
taking it from the fire. Coffee is much better,
when it is roasted, ground, and made within one
hour. One cup of ground coffee will make one
quart of coffee. To make coffee in a biggin, put
the ground coffee into the filter, wet it with cold
water, and let it stand five minutes to swell. Put
the filter into the pot where it belongs ; fill it up
with boiling water, and set it where it will keep
hot, but not boil. When this has run through, add
water until you have made a quart of coffee. It
does not require more than ten minutes to make
good coffee.
MISCELLANEOUS. 73
To boil coffee, put into a coffee-pot one cup of
ground coffee, and stir in one egg, or a piece of
salt-fish skin two inches square ; add one quart of
water. Boil it ten minutes, take it off, turn a cup-
ful out at the spout, and back again into the pot.
Let it stand ten minutes. Turn it off into another
pot to send to table.. Boiled cream or milk should
always be served with coffee.
TO MAKE TEA.
Scald the teapot, put in the tea while the pot is
hot, turn in just water enough to wet the tea, and
let it stand about five minutes ; then fill up the
teapot with boiling water. The quantity depends
on taste.
TO MAKE SHELLS OR COCOA.
They require two or three hours to boil. Some
persons like cocoa roasted and pounded before boil-
ing it.
CHOCOLATE.
To a quarter of a pound of chocolate add two
quarts of water, stirring it frequently until it is dis-
solved j give it one boil, then add one pint of
cream or one quart of milk, and give it one more
boil. Sweeten it to your taste.
74 RECEIPTS,
PASTRY.
RICH PUFF PASTE.
To one pound of flour, allow one pound of but-
ter. Wash the butter in cold water, divide it into
three parts, make it into thin cakes, and lay them
on the ice to harden. Sift the flour, take one cake
of the butter and rub it well into the flour, mix it
up lightly with the hands with cold ice water,
sprinkle a little flour on the paste board, and roll
the crust out very thin, rolling from you always.
Be careful not to break the crust with the rolling
pin. Roll out one cake of butter as thin as possi-
ble, lay it on the paste, dredge on a little flour, roll
up the paste, then roll it out thin again ; roll out
the other cake of butter, lay it on the paste, dredge
on a little more flour, and roll it up again. Cut it
into as many pieces as required. For edging, roll
out a piece as long as will go around the plate
without piecing, as it looks much better. The
edging should be three or four layers of paste rol-
led very thin, and put on the rim of the plate.
Use sifted flour to dredge on the paste board, and
to roll the butter and paste together. This flour is
included in the weight of the flour for the paste.
COMMON PASTE.
Take one pound of flour, and three quarters of
a pound of -butter ; sift the flour on the paste
PASTRY. 75
board ; take two thirds of the butter, cut it with a
knife into the flour, mix it up with just ice water
enough to stick the flour and butter together, and
roll it out about an inch thick ; put the rest of the
butter on the paste, dredge on some flour, roll up
the paste, flour the board and roll out the paste
again smooth, and then roll it up again.
This is a very good paste to line the plates with,
and use the puff paste for the edging and upper
crust.
A VERY GOOD COMMON PASTE.
To a pound of flour, take half a pound of but-
ter and a quarter of a pound of lard, (this is best
in winter,) or half butter and half lard, allowing a
pound of flour to three quarters of a pound of
shortening. Mix the lard and a little salt with the
flour very lightly and quickly with ice water, flour
the board, roll out the paste about a quarter of an
inch thick ; put half the butter on with a knife in
little bits, dredge on a plenty of flour, roll up the
paste, then roll it out again, put the other half of
the butter on the same as before, and again roll it
up. This is a very nice crust for meat pie.
APPLE PIE.
In the fall of the year, when apples are very
juicy, they make nice pies without stewing. Cut
them thin, line a deep plate with crust, put in a
layer of apple, some good brown sugar, a little
mace or cinnamon, grated lemon peel, and a very
76 RECEIPTS.
small piece of butter ; then another layer of apple
and seasoning, cover it with a good paste, and
bake it in a moderate oven. After the top crust is
done, let it stand in the oven with the door open
fifteen minutes.
A NICE APPLE PIE.
Peal, quarter, and core about eight apples, to
make two large plate pies, and put them into a
saucepan with a very little lnt water. Let them
stew until they are quite soft, and then turn them
into a dish to cool. While they are hot add a
piece of butter about half the size of an egg, a
little mace, the rind of a lemon grated, half a glass
of wine, and sugar to the taste. Let it get quite
cold, line flat tin plates with a good crust, fill
them with the apple, and put on a rim and upper
crust of puff paste.
A VKllY NICE APPLE PIE, OR TART.
Halve and core about ten good greening apples,
put into a saucepan three cups of white sugar,
one lemon sliced, a little mace, and a large cup of
water. Let this boil up. Then lay in the apples
carefully, and let them simmer until they are ten-
der and clear; take them out on a dish with a
spoon, keeping them as whole as possible ; let the
liquor boil away until there is only enough juice
left for the pies, line the plates with crust, and lay
in the apples carefully. Add a glass of wine to
the juice, put a double edge of puff paste around
PASTRY. 77
the rim of the plate, turn in the juice, and brush
over the paste and the apple with the white of an
egg, and sift a little fine sugar over it. Bake it
until the crust is done.
RHUBARB TARTS.
Peal and cut the rhubarb into small pieces, and
put them into a saucepan with a little sugar. Stew
it until it is tender. Put it in a flat dish, and add
more sugar, a little butter, mace, or cinnamon.
Line some small tin plates with paste, put a rim of
puff paste, and fill them with the rhubarb. Strips
across the top add to the appearance of tarts.
Bake them until the crust is done.
GOOSEBERRY PIES OR TARTS.
Pick off all the stocks and little blossoms, and
make the pies the same as the rhubarb. For the
tarts, the gooseberries should ,be strained through a
coarse sieve. The seasoning should be put in
while the fruit is hot, but the fruit should be per-
fectly cold when put on the paste.
MINCE PIE.
Boil a beef tongue weighing six pounds, and
what is called the vein of a round of beef weighing
six pounds, six hours ; then skin the tongue, and
chop the beef and tongue very fine ; add five pounds
of beef suet chopped very fine ; five pounds of
stoned raisins, three pofinds of dried currants, a
pound and a half of citron in small thin pieces, four
pounds of brown sugar, one pint of good molasses,
78 RECEIPTS.
one quart of brandy, one quart of white wine, half
a cup each of salt, cinnamon, allspice and cloves,
three nutmegs, and a table-spoonful of mace. Put
this all into a large pan, mix it well together with
the hands, and let it stand over night. What you
wish to bake take into another pan, and add one
half as much fine-chopped apples as you have meat.
Mix it up well, and let it stand an hour. If it is not
quite sweet enough, add as much sugar as required,
and a little more wine. Put the remainder of the
meat into a jar for future use, and turn on a little
brandy. Cover it tight to keep the air from it.
This not only keeps well, but is better than when
it is first made. When more is required for use, the
proportion of chopped apples, &c. to be added, as
named above, with wine to moisten the meat.
Champagne wine may be used if preferred.
PEACH PIE.
Peal and cut into thin slices the peaches, roll out
the paste quite thin, line the plate with it, and fill
it half full with the peaches. Add a cup of sugar :
then fill the plate with peaches and a little more
sugar, cover it with a puff paste, and bake it three
quarters of an hour.
ANOTHER PEACH PIE.
Peal the peaches, cut them in halves, and put
them- into a saucepan with a very little water and
sugar, and let it simmer until the peaches are tender.
Let them cool, add a little more sugar to the juice,
PASTRY. 79
and let it simmer until it thickens. Line a plate
with paste, lay in the pieces, and turn the juice over
them. Put on a rim of rich puff paste, and cover
it or not with some of the same paste. Bake it
twenty minutes.
BLACKBERRY OR WHORTLEBERRY PIE.
Line a deep plate with paste, fill it half full with
berries, and add half a cup of sugar, a small piece
of butter, and a little cinnamon ; fill' up the plate
with berries and a little more sugar, and cover it
with a good paste. Bake it one hour. A few cur-
rants improve the pie.
CURRANT PIE OR TART.
Stew the currants a few minutes, strain them
through a sieve, and season them with plenty of
sugar while hot, and set them away to cool. Line
small plates with puff paste, fill them with the cur-
rants, and bake them until the crust is done.
CRANBERRY TARTS.
Stew the cranberries with a very little water
until they are well done, strain them through a
sieve. Season them with a plenty -of sugar while
hot, add a little spice if to the taste, and let it get
quite cool. Line small plates with a puff paste,
and put a rim on of the same ; fill the plates, and
bake them until the crust is done.
TARTS OP PRESERVED FRUIT. *
Line small plates with a rich crust, make a rim
of puff paste, and bake it ten or fifteen minutes.
80 RECEIPTS.
until the paste is quite done ; then fill them with any
kind of preserved fruit ; brush them over with the
white of an egg, sift on a little white sugar, and
set them in the oven about three minutes.
PASTE PUFI -v.
Roll out a rich paste, and cut them with a biscuit
cutter ; lay them on a tin sheet, cut a rich puff paste
the same size, cut a hole with a small wine-glass,
making a rim half an inch thick, and bake them
until quite done. Just before sending them to the
table, fill them with preserves of any kind.
Paste looks much nicer if beat-up egg is brushed
over it with a paste brush, and white sugar sifted on
just before it is set into the oven. If it is to be very
light colored, use only the white of the egg, and
omit the sugar.
LEMOX PIE.
Grate the rind off two lemons, peal off the white
skin, chop the lemon up fine, add two cups of sugar,
beat up two eggs, and stir it all together. Roll out
thin a rich paste, line a tin plate with it, and fill it
half full with the lemon. Then roll out another
thin crust, and cover it, and fill up the plate with
the lemon ; cover it with a rich puff paste, and bake
it twenty minutes.
PLUM PIE.
Simmer the plums in a little sugar and water
until they are tender ; then take out the plums, and
PASTRY. 81
add more sugar to the juice, and boil it until there
is just enough for the pies ; turn it over the plums,
and let it cool. Line the tin plates with a rich
paste, fill them with plums, cover them with a puff
paste, and bake them half an hour.
PLUM TARTS.
Simmer the plums as above, and take out the
stones and simmer it longer ; then strain it through
a cullender, and make it quite sweet. Line small
tin plates with a thin paste, place a rim of puff
paste, fill the plates, and bake them until the crust
is done.
WASHINGTON PIE.
Three quarters of a pound of sugar ; half a
pound of butter beat to a cream ; add a cup of
cream, half a teaspoonful of saleratus, six eggs
beat up well ; flavor it with lemon ; add a pound
of flour ; bake it in round tin pans or a wooden
box cover, about fifteen or twenty minutes ; when
cold, lay one on a plate, and spread over it marma-
lade, or any other jelly, as thick as the cake ; then
cover it with another cake. Frost it, or not as
you please.
82 RECEIPTS.
PUDDINGS.
BOILED APPLE PUDDING.
PEAL and quarter the apples, and put them into
cold water. Make a crust of six or eight potatoes,
boiled and mashed ; add half a pound of butter,
rubbed well into the potatoes, and add as much flour
and cold water as will make a stiff paste. Roll it
out about an inch thick, dip the pudding cloth into
boiling water, lay it over a large bowl, put the crust
into it ; then take the apples out of the cold water,
and put half of them into the crust. Sprinkle in a
teaspoonful of cinnamon, two table-spoonsful of
brown sugar ; then put in the remainder of the ap-
ples, tie the cloth up close, and put it into boiling
\vater. Turn it frequently, in the pot, and boil it
three hours.
ANOTHER, AVITII PASTE CPOJST.
Take three quarters of a pound of butter, and a
quart of flour; rub half the butter into the flour,
mix it with cold water, and roll it out twice, put-
ting in the rest of the butter in small pieces.
Dredge in a little flour, roll it up, and then roll it
out the size required for the pudding. Put the
apples in, and boil it as above.
APPLE AND SAGO PUDDING.
Pare and core as many apples as will set into the
dish in which the pudding is to be baked ; fill the
PUDDINGS. 83
hole in the cored apple with ground cinnamon and
sugar ; take as many large spoonsful of sago as you
have apples, mix it with a little cold water, turn in
as much boiling water as will fill the pudding
dish ; stir it all the time until it begins to thicken,
then cover it up, and let it stand about two hours,
until the sago swells ; then turn it into the dish,
set it into a pretty hot oven, and bake it two hours.
To be eaten with sugar and cream.
BIRDS-NEST PUDDING.
Pare and core as many apples as will set in the
dish, and fill the holes in the apples with white
sugar, and grated lemon peel. Mix as much cus-
tard as will fill the dish, allow seven eggs to a
quart of milk, and season it with sugar and lemon,
or peach water. Fill the dish quite full, set it into
a pan with a little water, and bake it one hour.
Serve it with cold or wine sauce.
It is very nice without any sauce ; but in that
case it should be made rather sweeter, or the apples
should be scalded in a little sugar and water before
it is baked.
BAKED APPLE PUDDING.
Take about six grated apples, half a pound of
sugar, a quarter of a pound of butter rubbed to a
cream, the rind of two lemons and the juice of
one. Stir this all together, then add two cups of
cream or milk and five eggs, line the dish with
puff paste, and bake it one hour. This may be
made with or without a crust.
84 RECEIPTS.
BOILED BATTER PUDDING.
Take one quart of milk, eight eggs, and eight
spoonsful of flour ; beat these very smooth together,
put it into a floured cloth, or buttered mould, and
boil it one hour ; serve it with wine sauce. If it
is not required so rich, put in less eggs and more
flour, and boil it longer.
BAKED BATTER PUDDING
Is made the same as the preceding. Then but-
ter a dish, and bake it three quarters of an hour.
It should be sent to the table immediately after
t .-iking it out of the oven, as it looks badly after
standing to cool.
SUNDERLAXD PUDDING.
Make the batter the same as above, but bake it
in little brown cups, which are made expressly for
this purpose. Fill the cups two thirds full ; baked
twenty minutes ; serve it with sweet sauce. The
cups should be well buttered, in order to have them
turn out easily.
BUN PUDDING.
Take as many stale buns as will set in a dish
without crowding, mix a custard, allowing five
eggs to a quart of milk, season it witli sugar and
any kind of spices. Fill up the dish, and let it
stand and soak one or two hours. If the custard is
all absorbed, fill up the dish, and bake it an hour
and a half.
PUDDINGS. 85
BREAD PUDDING.
Take a pound of stale bread, boil a quart of
milk, pour it on the bread and let it soak one or
two hours, then rub it quite fine with the hands.
Beat up four or five eggs, and add them to it, also
a table-spoonful of cinnamon or any other kind of
spice, two cups of sugar, and a little chopped suet
or a quarter of a pound of butter. Bake or boil it
two hours.
BOILED BREAD PUDDING.
Prepare bread as directed above, add five eggs,
two cups of sugar, half a cup of molasses, a wine-
glass of brandy, half a nutmeg, half a teaspoonful
of ground cloves, the grated rind of one lemon,
half a pound of suet chopped, and a pound and a
half of raisins. Boil it four hours.
A VERY NICE CHRISTMAS PUDDING.
Take ten soft crackers, break them up, put them
into a quart of good milk, and let them stand over
night, and the next morning rub the crackers
through a cullender. Beat up eight eggs, one
pound of sugar, one cup of molasses, one of brandy,
a pound of suet, one table-spoonful of salt, one of
nutmeg, half a spoonful of mace, one spoonful of
cloves, the rind of one lemon, a quarter of a pound
of citron cut thin, one pound of currants, and a
pound and a half of stoned raisins. It may be either
boiled in a mould or cloth, and let it boil five
hours. To be served with a very rich brandy or
86 RECEIPTS.
wine sauce. It adds very much to the appearance,
to pour half a tumbler of brandy over the pudding;
and set fire to it just as it is going to the table.
This pudding is also very good baked in an
earthen pot.
CHANCELLOR'S PUDDING.
Take a tin mould or a small tin pan, butter it
well, split and stone some large raisins, place them
on the sides of the buttered tin about two inches
apart, slice a stale brick loaf and place it around
the pan, have ready twelve eggs well beaten and
seasoned with lemon or peach water, and one cup
of cream. Set the pan or mould into boiling
water, turn in the eggs, cover it up and let it boil
two hours. When it is done, turn the mould over
into the dish, and let it stand about ten minutes
before removing it, for fear the pudding should
break. Serve it with a rich wine sauce.
GROUND RICE PUDDING.
Mix three large spoonsful of ground rice in a
little cold milk ; stir it into a quart of boiling milk ;
let it boil about fifteen minutes, stirring all the
while. When cold add four eggs, a little lemon,
sugar to the taste, and bake it one hour ; line the
dish with paste or not.
TAPIOCA PUDDING.
Put a cup of tapioca into a pint of milk, set it
near the fire to swell, and stir it often. Then add
PUDDINGS. 87
a pint of cold milk, five eggs, two cups of sugar, a
little salt, and spice of any kind. A cup of raisins,
and a cup of currants may be added. Bake it an
hour and a half.
SAGO PUDDING.
This is m'ade the same as the foregoing, or may
be made by soaking the rice or sago in a pint of
water instead of milk, and then add the pint of
milk afterwards, and allow one or two more eggs
to a quart.
ARROWROOT PUDDING.
Mix a table-spoonful of arrowroot in two of cold
milk, pour it into a pint of boiling milk in which
have dissolved a teacupful of white sugar, stir it
constantly, add a little mace or any other kind of
spice, and four eggs. Bake it half an hour in a
dish lined with paste. If it is preferred to look
clear, substitute water instead of milk, and add
one more egg.
MACARONI OR VERMICELLI PUDDING.
Take two ounces of macaroni, simmer it in a
pint of milk until it is quite tender, add a pint of
cold milk, beat up five eggs and a teacupful of
white sugar, flavor it with lemon or peach water,
butter a pudding dish, and stir the pudding all
together, and bake it one hour.
88 RECEIPTS.
COCOANUT PUDDING.
Break the cocoanut and save the milk, peal off
the brown skin, and grate the cocoanut very fine.
Take the same weight of cocoanut, fine white
sugar, and butter ; rub the butter and sugar to a
cream, add five eggs well beaten, one cup of cream,
the milk of the cocoanut, and a little grated lemon.
Line a dish with a rich paste, put in the pudding,
and bake it one hour. Cover the rim with paper
if it is necessary.
SQUASH PUDDING.
Take a crooked-neck or marrow squash weigh-
ing about four pounds, peel it and cut it into pieces
about an inch square, put them into a saucepan
with a very little water, and let it stew gently three
or four hours. Be careful to keep some water with
it to prevent its burning. When it is very soft,
rub it through a sieve, and add a little salt ; beat
up six eggs with a pound of sugar, and a spoonful
of mace or cinnamon, warm a quarter of a pound
of butter so that it will stir in, add a quart of good
milk or cream, and bake it in deep plates lined
with paste, and a thick rim. Cut a rim of paper
to put over the crust to prevent its burning. Bake
it half an hour.
LEMON PUDDING.
Beat eight eggs very well, add eight ounces of
white sugar, the rind of two lemons being rubbed
PUDDINGS. 89
with some lumps of sugar to take out the essence.
Then peal and beat them in a mortar with the juice
of the lemon, and mix all with six ounces of butter
warmed ; line the dish with a rich paste crust ; turn
the pudding in, and bake it about one hour.
PINEAPPLE PUDDING.
Peel the pineapple, taking care to get all the
specks out, and grate it ; take its weight in sugar,
and half its weight in butter, rub these to a cream,
and stir them into the apple ; then add five eggs
and a cup of cream. It may be baked with or
without the paste crust.
ALMOND PUDDING.
Take half a pound of blanched almonds, and
pound them in a mortar until they are quite fine.
Beat up eight eggs, mix a pound of sugar and three
quarters of a pound of butter to a cream, stir in the
almonds, then the eggs, a little rose water, and a
pint of cream. Bake it in a deep plate, or pudding
dish, with a rim of puff paste. Bake it three quar-
ters of an hour.
MAELBOEOUGH PUDDING.
Take six large apples stewed and strained, stir
six ounces of butter into it, the rind of one lemon,
and the juice of two ; beat up six eggs and six
ounces of sugar, and stir it all together. Bake
it in deep plates, with a rich puff paste, and a
pretty thick edging.
90 RECEIPTS.
CUSTARD PUDDING.
Beat up seven eggs and half a pound of sugar,
stir it into one quart of milk, season it with peach
water or lemon, butter a dish that will just hold it,
pour it in, set a pan into the oven half full of
water, and set the pudding dish into it to bake, bake
it three quarters of an hour. Some persons boil the
milk and turn it on the eggs, stirring it all the time
until nearly cold, and then season and bake it.
ANOTHER CT.-TARD PUDDING.
Made in the same way as the above, but baked
in a soup plate lined with paste, and a rim. Fill
the plates, and bake three quarters of an hour.
BAKED INDIAN PUDDIN<:.
Boil a quart of milk, stir into it gradually three
gills of Indian meal and half a pint of molasses,
and let it cool. Butter a high In-own earthen pan.
put into it a half pound of beef suet chopped, and
a spoonful of salt ; then turn in the pudding.
Stir it up well, mixing the suet with the pudding ;
add a pint of cold milk. Do not stir it again. Bake
it five hours. If baked in a brick oven, let it stand
eight hours, or over night.
ANOTHER BAKED INDIAN PUDDING.
Boil one quart of milk, stir into it half a pint of
Indian meal, and let it stand and cool ; then add
four eggs beat up, and two cups of brown sugar,
with a little butter. Bake it three hours.
PUDDINGS, 91
A BOILED INDIAN PUDDING.
Take two teacups of Indian meal, scald it with
a pint of boiling milk, add to it a cup of flour, a
large cupful of beef or veal suet chopped fine, half
a gill of molasses, two cups of dried apples, and a
spoonful of salt. Mix all this together, tie the
cloth so as to allow the pudding to swell one third,
and boil it five hours.
NEW BEDFORD PUDDING.
Take four table-spoonsful of flour and four of In-
dian meal, four eggs, one quart of boiling milk, a
little salt, and a cup of molasses ; stir the other
ingredients into the milk, and bake it three hours,
BOILED SUET PUDDING.
Take a pint of milk, three eggs, and sifted flour,
enough to make a thick batter, a cup of suet chop-
ped fine, and a spoonful of salt. Mix it all together,
and boil four hours. Serve with wine sauce.
WHORTLEBERRY PUDDING.
Take a pint of milk, three eggs, and flour enough
to make a stiff batter. Stir them well together ;
then add three pints of berries, flour a cloth, tie it
pretty close, and boil it two hours and a half.
Serve with wine sauce.
WHORTLEBERRY PUDDING.
One cup of molasses, one of milk, one teaspoon-
ful of salt, and flour enough to make a thick bat-
92 BECEIPTS.
ter. Stir in as many berries as will mix in the
batter ; boil it four hours. Serve it with sweet
sauce.
ANOTHER.
Make a paste with a quart of flour and half a
pound of butter ; mix half the butter into the flour,
mix the paste with cold water, roll it out and put
the rest of the butter on in little pieces, flour it,
and roll it up twice : then roll it out half an inch
thick, spread the cloth over the bowl, lay the paste
on it, and then put in as m;uiy berries as the paste
will hold, tie the cloth tight, put it into boiling
\vater, and boil it two hours. Served with a rich
wine sauce.
Blueberry or blackberry puddings are made in
the same way.
A COLD BERRY RIDDING.
One quart each of whortleberries, raspberries, and
blackberries, one pint of currants, and one pound
of brown sugar. Stew all together. Cut in thin
slices a brick loaf, spread them with butter, and
cover the bottom of the dish with the slices of
bread ; then add layers of the fruit and bread alter-
nately until the dish is nearly full, and fill up with
the fruit. Let it stand three or four hours. Serve
with sugar and cream.
BOILED RICE PUDDING.
Take two cups of rice, wash it in cold water, put
it into a cloth with a teaspoonful of salt ; tie the
PUDDINGS. 93
cloth loosely, so as to give room for the rice to
swell one half. Boil it two hours, or put the rice
into a saucepan with a quart of milk and water, and
let it boil three quarters of an hour ; then put a
little milk into a bowl, stir it round, and then put
the rice in to form it. Cover it up to keep it hot,
and let it remain fifteen or twenty minutes.
ANOTHER RICE PUDDING.
Put into a cloth half a pound of rice, and half a
pound of raisins, and boil it two hours and a half.
To be eaten with sweet sauce.
BAKED RICE PUDDING.
Take agill of rice, two thirds of a cup of molasses,
two teaspoonsful of cinnamon, one of salt, and some
small pieces of butter. Stir this all together, and
then add a quart of milk ; put it in the oven to bake,
when about half done, slip a spoon under the crust,
and stir the rice up from the bottom of the dish.
Bake it three hours.
ANOTHER BAKED RICE PUDDING.
Swell a cup of rice in a quart of milk, and when
it is quite soft let it cool. Then beat up five eggs,
and add to the rice, with a cup and a half of sugar,
a little lemon or peach water, and a little salt.
Bake it one hour.
TRANSPARENT PUDDING.
Beat up eight eggs very well, put them into a
94 RECEIPTS.
saucepan with a pound of powdered sugar, half a
pound of butter, and some nutmeg. Set it on the
fire, and stir it constantly until it thickens, and then
set it to cool. Make a rich puff paste, put it around
the dish, and put in the pudding. A few strips of
citron, cut very thin, is an improvement. Bake it
nearly an hour in a moderately hot oven.
EVE'S PUDDING.
Grate three fourths of a pound of stale bread, and
mix it with tlin-e fourths of a pound of fine suet,
the same quantity of chopped apples and dried cur-
rants, five eggs, and the rind of a lemon. Put it
into a mould, and boil it three hours. Serve it
with sweet sauce.
BREAD AND BUTTER PUDDING.
Cut a stale brick loaf in slices, spread it thick
with good butter, take a deep pudding dish, cover
the bottom of it with the bread, and strew in a few
currants or stoned raisins ; then put in another
layer of bread and so on, until the dish is two
thirds full. Have ready six eggs, half a pound of
white sugar, and a quart of milk seasoned with
any kind of seasoning that is preferred. Pour this
into the dish, and let it stand two hours. Bake it
one hour and a half.
CRANBERRY ROLL.
Stew a quart of cranberries in just water enough
to keep them from burning ; make it very sweet.
PUDDINGS. 95
strain it through a cullender, and set it away to cool.
When quite cold, make a paste as for apple pudding.
Spread the cranberries about an inch thick, roll it
up in a floured cloth, and tie it close at the ends ;
boil it two hours, and serve it with sweet sauce.
Stewed apples, or any other kind of fruit, may
be made in the same way.
TROY PUDDING.
One cup each of raisins, suet, molasses, milk ;
three cups and a half of flour ; one teaspoonful of
saleratus ; stir it all together ; put it into a pud-
ding cloth and boil it three hours. Serve it with
sweet sauce.
CORN PUDDING.
Take eighteen ears of sweet corn, cut down
lengthwise and scraped from the cobs, about a pint
of milk and three eggs ; put in sugar and salt to
the taste. Bake it three hours slowly.
QUINCE PUDDING.
Stew and sift eight quinces ; add half a pound of
sugar, six eggs, a pint of cream, and a little cinna-
mon. Baked in a dish, lined with paste, one hour
and a half.
OUNCE PUDDING.
Six eggs, six apples chopped fine, six ounces of
bread crumbs, six ounces of currants, six ounces of
sugar, a little salt and nutmeg. Boiled two hours,
and served with sweet sauce.
96 RECEIPTS.
FRIED FRITTERS.
Take four eggs, one pint of milk, a little salt,
the rind of one lemon grated, or a few drops of the
essence of lemon, and flour enough to make a light
batter. Have ready some hot lard, drop in a large
spoonful of batter, and fry them a light brown.
Serve with sugar and wine.
APPLE FRITTERS.
Make the batter the same as the preceding, slice
the apples a quarter of an inch thick the round way,
and half a teacupl'nl <>f brandy. Dip the apples into
the brandy, roll in the batter, and fry them in
hot lard to a light brown. Served with wine and
sugar.
FRIED BREAD PUDDING.
Take a stale loaf of baker's bread, cut it in slices ;
beat up six eggs ; stir them into a quart of milk ;
dip the slices into the milk and egg, lay them upon
a dish, one upon another, and let them stand an
hour ; then fry them to a light brown in a little
butter. Served with pudding sauce or syrup.
PUDDING SAUCE.
Half a pound of fine powdered sugar, half a pound
of butter beat to a froth with the hand, half a pint
of white wine, and one gill of water. Boil the wine
and water, turn it boiling hot on the butter and
sugar, stirring it briskly all the while. Have ready
in the sauce-dish some grated nutmeg or essence of
lemon, and send it to the table immediately.
SWEET DISHES, OR VARIETIES. 97
*
COLD SAUCE.
Half a pound of white sugar and half a pound of
butter rubbed together until it is very white, the
juice of one lemon and the rind grated, or essence
of any kind as a flavor.
SWEET DISHES, OR VARIETIES.
CALF'S FOOT JELLY.
SOAK in cold water two hours four large feet, put
them into six quarts of water and boil them six
hours, when it will be reduced to three quarts or a
little less. Then strain it through a sieve into a
stone jar j the next day take off the fat, take the
jelly out of the jar, and take off the sediment from
the bottom. Put the jelly into a preserving kettle,
add a pound of loaf sugar, one pint and a half of
good old Madeira wine, a teacupful of brandy, three
lemons cut up and the seeds taken out, the whites
of six or seven eggs beat to a froth, a very little saf-
fron, and a few cloves. Stir this all up together, and
set it on the fire ; throw in the egg shells, stir it
frequently, and boil it twenty minutes. Then take
it off the fire, and set it where it will keep hot with-
out boiling, turn in a cup of cold water, and let it
stand fifteen minutes. Have ready the jelly stand
and flannel bag. Put over the top a thin to we],
7
98 RECEIPTS.
dip the jelly into it, it will strain through and be as
clear as amber, unless it is too thick. If so, turn
it all into the kettle, add a little more water and
the white of two eggs, and strain it as before stated.
This may be put into moulds hot, or in glasses
when it is cold.
In the winter, when calves' feet are very costly,
use the shins of veal. Two shins, well soaked in
cold water two or three hours, will make the same
quantity as above. When this is done, it will make
two quarts of jelly.
Pigs' feet, well cleansed, make quite as handsome
a jelly as calves' feet, and looks more glassy. Four
i'cct will make at least three pints when it is done.
"Make it the same as calf's foot jelly.
COLORED JELLY.
Take a pint of the syrup of any kind of preserves.
;idd a pint of water, an ounce of isinglass, a wine-
glass of brandy, the juice of a lemon ; put it in the
kettle with the whites and shells of three eggs, let
it boil five minutes, strain it through the jelly bag
into moulds ; let it get very cold, and serve it with
sugar and cream.
After the jelly has boiled, stand the kettle where
it will keep hot but not boil, add a cup of cold
water, and let it stand fifteen minutes before
straining.
WINE JELLY.
Dissolve an ounce of Russia isinglass in a cup
of water, sweeten and flavor a quart of good old
SWEET DISHES, OR VARIETIES. 99
i
Madeira wine, and add the isinglass. Heat it very
hot, strain it through a hair sieve into a mould, and
let it stand six or eight hours.
JELLY
Made of Coopers refined Isinglass. Put two
ounces into a pint of cold water, to stand about
fifteen minutes ,\wash it clean, put it into a pre-
serve kettle with three pints of cold water, a pint
of wine, three lemons, one pound of sugar, the
whites and shells of five eggs ; let it boil five
minutes, strain it through a jelly bag the same as
calf's foot jelly.
CALF'S FOOT BLANC MANGE.
Prepare the feet the same as for jelly ; to one
quart of stock, put one pint of cream, half a pound
of sugar, and any flavor that is preferred. Let it
boil up once, strain it through a gauze sieve into
the moulds, and set it on the ice six or eight hours.
RUSSIA ISINGLASS BLANC MANGE.
Take two ounces of isinglass, let it soak six or
eight hours in a cup of warm water. To three quarts
of milk or cream add one pound of loaf sugar, put it
into a preserving kettle with the isinglass and any
flavor preferred. Let it almost boil, strain it through
a hair sieve into the moulds, first dipping them into
cold water. Stand the blanc mange in a cold place
six or eight hours.
-
100 RECEIPTS.
BLANC MANGE.
About two ounces of American isinglass to three
pints of milk, half a pound of sugar, and flavor
with peach, or to the taste ; boil it five minutes,
and strain it into moulds ; when cold, serve with
sugar and cream.
This preparation is very good, but not equal to
Russia isinglass or calf's foot.
MOSS BLANC MANGE.
Take as much moss as will fill a large coffee-
cup, put it into a dish, and pour boiling water over
it ; let it stand about ten minutes. Wash it out,
and throw it into cold water to rinse it. Put it into
three quarts of milk, and let it boil ten minutes.
Add sugar and flavor to the taste. Strain it through
a very fine sieve or jelly bag into the moulds.
A VELVET CREAM.
Half an ounce of isinglass dissolved in a cup
and a half of white wine, the juice and rind of one
lemon, and three quarters of a pound of loaf sugar.
Simmer all this together until it is quite mixed,
then strain it and set it to get cool. Add a pint and
a half of rich cream, stir it until quite cold, put it
into moulds, and set it on the ice until it becomes
as stiff as blanc mange.
ITALIAN CREAM.
Take three pints of cream or milk, sweeten it
with white sugar, flavor it with lemon or vanilla.
SWEET DISHES, OR VARIETIES. 101
and add one paper of gelatine. Stir constantly until
it boils, beat up well the yolks of eight eggs, stir
them well to the boiling milk, strain it into moulds,
and let it stand upon ice five or six hours. Served
with sugar and cream.
CHARLOTTE RUSSE.
Dissolve one ounce of Russia isinglass in a cup
of new milk, beat the yolks of twelve eggs and
one pound of fine sugar together j whip to a froth
half a pint of good cream, and beat to a froth the
white of twelve eggs. Strain the isinglass into
the yolks, add the cream, then the whites, and beat
it all together lightly. Flavor it with vanilla, set
it on the ice to stiffen a little, line the moulds with
sponge cake, turn in the cream, and set it in the
ice five or six hours.
CHARLOTTE RUSSE.
Dissolve one ounce of Russia isinglass in a cup
of water ; boil a pint and a half of cream ; beat the
yolks of twelve eggs with half a pound of sugar ;
turn the boiling cream on to the sugar, stirring all
the time ; flavor with vanilla ; stir in the isinglass,
beat up the whites of the eggs to a stiff froth ; stir
them into the other ingredients ; set it into the ice
to cool, line the mould with sponge cake ; when
the mixture is a little stiff, turn it into the moulds,
and let it stand three or four hours.
ANOTHER MODE.
Take an ounce of Russia isinglass and dissolve
102 RECEIPTS.
it in a cup of new milk, and add to this half a pod
of vanilla, or two teaspoonsful of essence. Strain
this when dissolved, and the seeds of the vanilla,
out into a pint of rich cream made very sweet. Set
this a little while in the ice to stiffen, then beat the
whites of seven eggs thoroughly, and add it to the
rest. Let all this stand in a bowl or pitcher, with ice
around it, till it is quite stiff; then put it into the
moulds, which must be lined with sponge fingers.
Keep it cold until you need it for use. It takes
nearly a dozen and a half of sponge cakes to line it.
OMELETTE SOUFFLE.
The yolks of six eggs, half a pound of fine
loaf sugar ; beat them very well ; flavor with the
essence or oil of lemon ; beat the whites of twelve
eggs to a very strong froth ; beat it all well to-
gether ; butter a dish that will just hold the mix-
ture ; bake it ten or fifteen minutes. It must be
sent to the table immediately, for if it stands a
minute it will fall.
TIPCY CAKE.
Bake a sponge cake in a mould, blanch a hand-
ful of almonds, split them in four pieces, and stick
the cake full of them ; set it in a deep glass dish,
turn over it as much white wine as the cake will
absorb, and let it stand an hour. Turn in as much
soft custard as the dish will hold.
SOFT CUSTARDS.
Boil a quart of milk or cream, and beat up eight
SWEET DISHES, OR VARIETIES. 103
eggs with half a pound of sugar. Turn the milk
on the eggs boiling hot, stirring the eggs all the
time, and flavor it with lemon or peach. Strain it
through a gauze sieve into a pitcher, set the pitcher
into boiling water, and let it boil until it thickens.
Stir it most of the time, for if it curdles it is spoiled.
Turn it into custard glasses.
ARROW ROOT CUSTARD.
In winter, when eggs are very dear, take two
table-spoonsful of arrow root mixed in a teacup of
cold milk boil a quart of milk, beat up three eggs,
and mix in the arrowroot. Pour in the boiling
V I
milk, stirring the eggs and arrowroot continually,
put it in a pitcher, and boil it as above directed.
CHOCOLATE CUSTARD OR CREAM.
Beat up separately the whites and yolks of six
eggs, add to the yolks a cup of fine white sugar,
stir the whites into the yolks, dissolve a quarter of
a pound of chocolate in half a pint of hot water ;
add a pint and a half of cream, give it one boil,
and turn it on the eggs, stirring it all the time.
Then put it into a pitcher, put the pitcher into boil-
ing water, stirring the custard constantly until it
thickens. To be served in glasses, and eaten cold.
COFFEE CUSTARD.
Take a large cup of fresh ground coffee, break
an egg into it, mix it up well, put it into a coffee-
pot with a pint of boiling water. Boil it five min-
utes, add a cup of cold water, and let it stand ten
104 RECEIPTS.
minutes. Turn it off very clear into a saucepan,
add a pint of cream, and give it one boil. Have
ready eight eggs well beaten, one and a half large
cups of sugar, turn the coffee and cream boiling hot
on the eggs, stirring all the while. Put the cus-
tard into a pitcher, set it into boiling water, and
stir it all the time until it thickens. Served in
cups to eat cold.
FRENCH CUSTARD.
Sweeten with loaf sugar a quart of milk, flavor
it with peach or vanilla, put it into a flat saucepan
to boil, and beat to a perfect froth the whites of
eight eggs. When the milk boils, lay on the eggs
in spoonsful, that is, in lumps, until it hardens a
little. Skim it off carefully, and lay it on a dish.
When you have cooked all the whites, beat up the
yolks and stir them into the boiling milk until it
thickens. Turn this over the whites, ornamented
with bits of colored jelly or marmalade.
Whites of eggs, prepared in this way, is a pretty
ornament to any sweet dish, particularly custards.
ALMOND CUSTARD.
To blanch almonds. Put them into a deep dish,
pour boiling water over them, cover them up, and
let them stand three minutes. Then take them
out, and put them into cold water ; rub off the
skins with your hands. To make the custard.
Blanch and pound very fine a quarter of a pound
of almonds, put them into a quart of milk to boiL
SWEET DISHES, OR VARIETIES. 105
and sweeten it to the taste. Beat up eight eggs,
strain them, then turn the milk and almonds boil-
ing hot on the eggs, stirring them all the time.
Boil it in a pitcher as before directed.
APPLE FLOAT.
Stew six large apples, lay them on a sieve to
drain and cool ; then put them on a flat dish, with
about two spoonsful of fine white sugar, a very lit-
tle essence of lemon, or the juice of one, and the
whites of two or three eggs. Beat all this to a froth
with an egg beater, fill a glass bowl or custard cups,
with soft custard. Lay this froth on as high as it
will stand.
TRIFLE.
Cut in thin slices stale cake of any kind, lay them
into a deep glass dish, turn on a tumbler of good
white wine, and let it stand and absorb the wine.
Grate on a little nutmeg, a rind of lemon, fill the
dish two thirds with soft custard, and then lay
over the top a whip as high as possible.
ANOTHER TRIFLE.
Put sponge cake into a dish, turn over it a tum-
bler of champagne or white wine ; lay over it some
kind of preserved fruit about an inch thick, and
then put over this a colored whip, with a few bits
of currant jelly to ornament it.
GOOSEBERRY OR APPLE TRIFLE.
Stew the apples or gooseberries, strain, and make
106 RECEIPTS.
them very sweet. Put soft custard in the bottom
of a deep dish, then the fruit, and then a whip to
stand very high.
WHIPS.
Take a pint of rich cream, sweeten it not very
sweet, flavor it with essence to the taste. Put it
in a shallow dish, set it on the ice awhile, and it
will whip much sooner ; place the whip syringe
quite to the bottom of the dish, and move it very
quickly as the froth rises. Lay it on a sieve to
drain.
WHIPS IX GLASSES.
Put a spoonful of jelly or jam in the bottom of
jelly glasses, and fill the glasses with the whip
made by the first direction.
COLORED WHIPS.
Add to the cream a few spoonsful of jelly or
juice of any kind of fruit of the color you prefer.
A VERY FIXE WHIP.
A pound of sugar, half a pint of wine, the juice
of four lemons, mix all together ; add a quart of
rich cream, whip it to a strong froth, and serve in
glasses.
PIXEAPPLE WHIPS.
Cut up the pineapple, sprinkle a little sugar over
it, and let it stand over night ; strain it through a
sieve, add as much sugar as will prevent the cream
ICE CREAM. 107
from turning when added to the juice. Add the
cream, and whip it well. It is a very great addi-
tion to place a layer of pineapple jam in the bot-
tom of the dish.
AN ORNAMENT FOR SWEET DISHES.
Beat up to a strong froth the whites of eggs, sift
on a very little fine sugar, and set it in the oven to
brown a very little. This laid on the top of cus-
tards of any kind is a great improvement to the
appearance.
ICE CREAM.
MADE OF CREAM.
To a gallon of cream allow two pounds of loaf
sugar. Flavor it to the taste. The flavoring must '
be quite strong, as the freezing destroys it in part.
MADE OF MILK.
To a gallon of milk allow twenty eggs. Boil
half the milk, beat up the eggs, turn the boiling
milk into them, stirring them all the time, strain it,
and then add the cold milk, the sugar, and the fla-
voring.
ANOTHER MODE.
Mix a little milk and four dessert-spoonsful of
arrowroot; boil two quarts of milk, and stir the
108 RECEIPT?.
arrowroot into it ; then add two quarts of cold
milk, the sugar, and flavoring.
LEMON FLAVOR FOR ICES.
Rub some lumps of sugar over the outside of
three good lemons, until you extract the essence.
Squeeze the juice, strain it, and add as much sugar
as the juice will absorb. This will flavor one
gallon of cream.
PINEAPPLE FLAVOR.
Take a common sized pineapple, cut it in slices,
sprinkle some sugar over it. cover it up, and let it
stand over night ; strain it, and add more sugar if
necessary, for one gallon of cream.
PEACH WATER FLAVOR.
Take three table-spoonsful of the water to one
gallon of cream.
*
RASII;I-:RRY FLAVOR.
Add sugar to the raspberries, mash them, and
strain the juice. A quart of raspberries will flavor
a gallon of cream.
STRAWBERRY FLAVOR.
Made the same way as the Raspberry.
V AXILLA FLAVOR.
Simmer one bean in half a pint of milk until the
flavor is extracted ; say two or three hours.
ICE CREAM. 109
WATER ICES.
Take a gallon of ice water, sweeten it very sweet,
and flavor it with any flavor that is agreeable to the
taste. Freeze it the same as ice cream.
ROMAN PUNCH.
Make the punch with wine and brandy, sugar
and lemon flavor, as for ice cream. It should be
very strongly flavored, as in freezing it diminishes
one half.
DIRECTIONS FOR FREEZING ICE CREAMS, WATER
ICES, &C.
Break the ice in small pieces, say about the size
of an egg, or smaller, and put some in the bottom
of a tub ; set the kettle in ; then put in about a
quart of coarse rock salt j then two quarts of ice ;
and so on until the tub is filled up to the top of
the kettle. Stir it until the cream is frozen. In
the old-fashioned freezer you must take off the
cover frequently, and scrape off the cream from
the sides until it freezes evenly.
If it is to be put into moulds, fill them quite full,
shut them very tight, and put them in the ice and
salt, covering them entirely ; then throw over a
piece of carpet to keep the air out. To take them
out of the mould, have your dish ready, wipe the
mould, and then turn over it some boiling water,
wiping it again very quickly ; then turn it on the
dish. Remove the mould very slowly, for fear of
110 RECEIPTS.
breaking. When pure essences can be procured,
they are quite equal to fresh fruits to flavor with.
N. B. Good and pure Essences and Syrups
may be obtained at Messrs. SMITH & MELVIN'S, at
325 Washington street, Boston, who manufacture
the above-named articles expressly for retailing,
and may be relied on.
CAKE.
POUND CAKE.
TAKE one pound of white sugar, and three-quar-
ters of a pound of butter beat to a cream ; ten eggs,
the whites and yolks beaten separately ; add the
yolks, well beaten, to the butter and sugar ; add a
glass of white wine, half a teaspoonful of mace,
half a nutmeg, or any flavor that is preferred.
Beat it well together. Add the whites, and beat it
until it is well mixed ; add a pound of flour, beat
it in well, and strew in a cupful of dried currants:
Bake it in tin square pans, half an hour.
SPOXGE CAKE.
One pound of white sugar, and the yolks of
twelve eggs well beaten together ; add the rind of
a lemon grated, and the juice of half a one ; beat
it very light ; then add the whites of the eggs
CAKE. Ill
well beaten. Beat it fifteen minutes. Add three
quarters of a pound of flour, and beat it just enough
to mix the flour in. Bake it in deep square pans,
or in a wooden box, half an hour. Try it with a
straw ; when the cake is done, it will not adhere
to the straw.
CUP CAKE.
One cup of butter and two cups of sugar beat
together, four eggs well beaten, one cup of sour
milk, one teaspoonful of saleratus, and five cups of
flour. Flavor it with spices to the taste. Add a
cup of currants, and bake it half an hour.
LADIES' CAKE.
One pound of sugar and six ounces of butter
beaten to a cream, the whites of sixteen eggs well
beaten, the rind grated and the juice of one lemon,
and three-quarters of a pound of flour.
A RICH LOAF OR WEDDING CAKE.
Two pounds of butter, two pounds of fine white
sugar beaten together, eighteen eggs beaten sepa-
rately, one cup of brandy, one cup of molasses, one
teaspoonful of saleratus, three table-spoonsful of
cloves, one of mace, two of allspice, two large nut-
megs, two pounds of flour, a quarter of a pound of
citron cut in thin slices, and four pounds of dried
currants. This must be as well beaten up as for
pound cake. Line a wooden box with a well but-
tered paper, take out the bottom of the box, and let
the cover remain for the bottom of the cake. The
112 RECEIPTS.
above named quantity will make two small loaves,
or one very large loaf. Fill the box two thirds full ;
it requires about four hours to bake. Try it with a
straw, and when it is done, take off the rim and
leave the cake on the cover to be frosted. Beat up
the white of four eggs, add fine loaf sugar as long
as you can beat it in, and the juice of one lemon.
Spread this over the top of the cake about an inch
thick, and on the sides half the thickness ; set it in
a cool oven to dry.
A PLAIN LOAF CAKE.
Three quarters of a pound of butter, a pound and
a half of brown sugar, and beat them well together.
Then add one pint of molasses, one pint of sour
milk, one spoonful of saleratus, five eggs, one spoon-
ful of cloves, one of allspice, one of cinnamon, one
nutmeg, and flour enough to make as stiff a batter
as for pound cake, and then add two pounds of
currants, and one of stoned raisins. This will
make about three loaves. Bake it two hours.
RAISED LOAF CAKE.
Take a piece of dough, of about three pounds,
that has been raised for bread, add to it half a pound
of butter, one pound of sugar, five eggs, one cup of
milk, one teaspoonful of saleratus, one cup of mo-
lasses, a little of ground cloves, and one nutmeg.
Beat this well together, add two pounds of raisins,
and stir them in well. This will make two loaves.
Baked in bread pans one hour and a half.
CAKE. 113
CREAM CAKES.
One pound of flour, half a pound of butter, and
one pint of boiling water. Pour the water boiling
hot on the butter, and put it over the fire. As soon
as it begins to boil, stir in the flour ; when cool, add
nine eggs well beaten. Bake them the same as in
the next receipt.
Custards for the above. Take a pint of rich
cream, and add to it three eggs well beaten, and a
little flour ; sweeten and flavor to the taste, and put
it on to boil. When the cakes are baked, open the
crusts at the sides, and fill with the custard.
ANOTHER MODE.
Crust. Three quarters of a pound of flour, half
a pound of butter, one pint of water, and ten eggs.
Boil the water and butter together, stir in the flour
while it is boiling, and then let it cool. When
cold, add the eggs well beaten.
Custard. One pint of milk, four eggs, two cups
of sugar, and half a cup of flour. Boil the milk, and
while it is boiling add the sugar, eggs, and flour, and
flavor it with lemon. Drop the crust on tins, and
bake them in a quick oven fifteen or twenty minutes.
When they are done, open them at the sides, and put
in as much custard as possible. It is a great im-
provement to the appearance of the crust to rub it
over with the white of an egg before it is baked.
LEMON CAKE.
One teacupful of butter and three of sugar, rub
8
114 RECEIPTS.
them to a cream, and stir into them the yolks of
five eggs well beaten ; a teaspoonful of saleratus.
one cup of milk, the juice and grated peel of one
lemon, the whites of five eggs, and sift in as lightly
as possible four cups of flour. Baked in shallow
pans about half an hour.
COCOAXUT CAKE.
One pound of cocoanut grated fine and dried, one
pound of white sugar, the whites of two eggs well
beaten. Mix tins together with a spoon, make up
the cake in pear form, lay a sheet of white paper
on a tin, set the cakes about two inches apart, and
bake them about fifteen minutes. Watch them
very closely, as they are apt to scorch.
NEW YEAR'S COOKIES.
Three quarters of a pound of butter, and a pound
of sugar beat to a cream. Add three eggs, one tea-
cup of sour milk, one teaspoonful of saleratus, half
a cup of caraway seed, a little mace, and add flour
to make it stiff enough to roll thin ; cut in rounds.
Roll this cake with a little fine sugar instead of
flour, and bake about fifteen minutes.
MACAROONS.
Blanch four ounces of almonds, and beat them
up with four spoonsful of orange-flower water ;
whisk the whites of four eggs to a froth ; then mix
it, and a pound of sugar sifted with the almonds,
to a paste ; and laying a sheet of white paper on a
CAKE. 115
tin, put it on in separate little cakes the shape of
macaroons, or S.
SEED CAKE.
Six cups of flour, three cups of brown sugar, one
teaspoonful of dry cream-tartar, sifted together ;
warm one cup of milk, and one of butter together,
add one cup of sour milk, one teaspoonful of sale-
ratus beat into the milk until it froths, three eggs
well beaten, and half a cup of seeds. Mix this all
together with the hands, roll it thin, cut it in
rounds. Bake it fifteen minutes.
ANOTHER SEED CAKE.
One cup of butter, two of white sugar, three eggs,
half a cup of seeds, and flour enough to make a
stiff paste. Roll it very thin, with sugar instead
of flour on the board, and cut it in rounds. Bake
it about fifteen minutes.
JUMBLES.
One cup of butter and two of sugar, beaten
together ; one cup of milk, half a teaspoonful of
saleratus stirred into the milk, and four eggs. Beat
it well together j add spice of any kind, and six
cups of flour. Roll it rather thin, cut it with a
tumbler and with a wine-glass to form a ring, brush
them over with the white of an egg, and sift on a
very little fine white sugar before baking. Bake
them fifteen or twenty minutes.
116 RECEIPTS.
SODA JUMBLES.
One quart of flour, two teaspoonsful of cream-
tartar, one teaspoonful of soda stirred into the flour,
two cups of sugar and one of butter rubbed together,
cold milk enough to make a dough just stiff enough
to roll, and cut into jumbles. Bake as soon as
made in a quick oven. When rolled in sugar in-
stead of flour, they are much nicer.
SOFT SUGAR GINGERBREAD.
One cup of butter and two of sugar beaten to-
gether, one cup of sour milk, one teaspoonful of
saleratus, four eggs, five cups of flour, and half a
cup of yellow ginger. Bake it in thin pans, thirty
minutes.
HARD SUGAR GINGERBREAD.
One cup of butter, two of sugar, three eggs, one
cup of sour milk, half a teaspoonful of saleratus,
half cup of ginger, and flour enough to make a stiff
paste. Roll it in sugar, as thin as possible, on tin
sheets. Mark it in squares with a cake cutter, and
bake very quickly.
SODA GINGERBREAD.
Two quarts of flour, two teaspoonsful of cream-
tartar, one teaspoonful of soda, three cups of butter,
four of sugar, one of yellow ginger, and milk enough
to make a stiff paste to roll very thin. Butter the
tin sheets, and roll the paste on the tins very thin.
To be cut in squares, and baked quickly.
CAKE. 117
HARD MOLASSES GINGERBREAD.
One pint of molasses, half a pound of butter, one
cup of sour milk, two table-spoonsful of saleratus,
one cup of ginger, one table-spoonful of cloves, the
rind of one lemon, and flour enough to make a stiff
paste. Butter the tin sheets, roll the cake on them
with fine brown sugar as thin as possible, and bake
very quickly.
SOFT MOLASSES GINGERBREAD.
A pint of good West India molasses, and a quar-
ter of a pound of butter ; mix them together with
a large spoon, and then add a large spoonful of
saleratus. Stir this into the molasses and butter
until it froths. Add one cup of ginger, and stir in
the flour until it is as stiff as for pound cake. Bake
it in a well buttered tin pan half an hour.
BUNS.
Two quarts of flour, one quart of warm milk, a
quarter of a pound of butter, and half a teacupful
of yeast. Mix this into a dough, and set it to rise
three or four hours. Beat up four eggs, half a pound
of sugar, and one teacupful of currants ; mix this
into the dough, and set it to rise again two hours.
When very light, make the dough into small buns,
set them very close together in tin pans, and let
them rise. When all of a sponge, brush the tops
with a little milk and molasses mixed. Bake them
in a quick oven fifteen or twenty minutes.
118 RECEIPTS.
NAHANT BUNS.
Three cups of new milk, one cup of yeast, one
of sugar, and flour enough to make a stiff batter.
Rise this over night. In the morning, add one cup
of butter, one cup of sugar, one nutmeg, one tea-
spoonful of saleratus, and add more flour until it is
as stiff as for bread. Let it rise sufficiently, then
cut it out, and let it stand rising while the oven is
heating.
MOLASSES CAKE.
Half a pint of molasses and a teacupful of butter
mixed together, one cupful of milk, one teaspoon-
ful of saleratus, fourteen table-spoonsful of flour,
two table-spoonsful of ginger, three eggs, and a
little fine orange peel. Bake in a tin pan, half an
hour.
SODA DOUGHNUTS.
Two quarts of flour, four teaspoon sful of cream-
tartar, two teaspoonsful of soda, one teaspoonful
of salt, one teaspoonful of mace, and two teacupsful
of fine sugar. Mix it with cold milk to a dough,
roll it rather thin, cut in shape, and fry in hort lard.
RAISED DOUGHNUTS.
Two cups of sugar and six cups of flour sifted
together, one pint of milk and a piece of butter the
size of two eggs warmed together, and spice to the
taste ; add half a cup of good yeast. Mix all this
into a stiff dough, and set it to rise four or five
PRESERVES. 119
hours. Roll it thin, cut it into any shape you
please, and fry in hot lard.
DOUGHNUTS.
One cup of sugar and three of flour sifted to-
gether, one cup of milk and a piece of butter the
size of an egg warmed together, three eggs well
beaten, and one teaspoonful of mace. Mix this all
together, roll it out, and make them in any shape.
Fry them in hot lard.
CLAY CAKE.
Half a pound of butter beat very light, one pound
of sugar, one of flour, half a pint of cream, half a
nutmeg, one lemon, and five eggs. Bake half an
hour.
WEBSTER CAKE.
Five cups of flour, three cups of sugar, one cup
of butter, one cup of milk, two eggs, and one tea-
spoonful of saleratus. Fruit and spice to the taste,
or without fruit. Bake it about half an hour.
PRESERVES.
QUINCES.
THE orange quince is the best to preserve. Peal
and core the quinces, weigh a pound of crushed
sugar to a pound of quinces, put the peals and cores
120 RECEIPTS.
into a kettle with just water enough to cover them.
Let this simmer about two hours, then strain the
liquor, put it back into the kettle, and put in as
many quinces as the liquor will cover, boil them
until they are tender, take them out and put them
on a flat dish to cool ; put in more until all are
boiled, then put the sugar in, and let it boil until
it becomes a syrup ; then put in as many quinces
as the syrup will cover, let them boil about thirty
minutes, put them on a flat dish to cool, and then
more until they are all boiled ; then boil the syrup
until all the water is boiled out of it. When the
quinces are cool, put them into the jars, and strain
the syrup while it is hot through a very fine sieve
on to the quinces.
QUINCE JELLY.
Prepare the quinces to boil as above directed, cut
them into small pieces, boil them one hour, strain
the liquor through a fine sieve ; measure a pint of
liquor to a pound of sugar, boil it about twenty-
five minutes, and strain it into the moulds.
QUINCE MARMALADE.
Take the quinces that you have boiled for jelly,
mash them with a spoon. To a pound of quinces
take a pound of sugar, boil them together until
they are well softened, then strain through a coarse
sieve and put it up in small jars.
PEACHES.
Weigh to a pound of peaches a pound of sugar.
PRESERVES. 121
put the peaches into a preserving kettle, and turn
on boiling water enough to just cover them, and
let them boil ten minutes. Take them out care-
fully on a flat dish to cool, then peal them with
your fingers, to keep the shape ; take a little of the
water that they were boiled in, add the sugar, and
let it boil until it becomes a syrup. Put in a few
peaches at a time so as not to crowd them ; when
they are done put them on a dish to cool. Lay
them carefully into a jar, boil the syrup a few min-
utes ,after the peaches are done, and strain it hot
over the peaches.
ANOTHER MODE.
Peel the peaches, weigh a pound of sugar to a
pound of peaches, stew half the sugar on to the
peaches, and let them stand over night. Next day
turn off the syrup and add the rest of the sugar
boil the syrup about fifteen minutes, put in the
peaches and boil them until they are tender, take
them out to cool, then put them up in jars and
strain the syrup hot into them ; let them stand two
or three days. If the syrup has become thin at
the top of the jar, turn the peaches and syrup into
the preserving kettle, give them one boil, and put
them into the jars when cold. Put paper wet with
brandy over the mouth of the jars, and then a
bladder over that, and tie them up.
BRANDY PEACHES.
Prepare them as before directed, excepting the
122 RECEIPTS.
sugar ; take three quarters of a pound of sugar to
one pound of peaches. When they are done, allow
a quart of white brandy to a quart of syrup ; lay
the peaches while they are hot into the cold brandy,
then when they are cold put them into the jar ;
strain the syrup hot through a fine sieve into the
brandy, and then put it on the peaches.
PLUMS.
Green Gages. Take a pound of sugar to a
pound of plums ; make a syrup of the sugar, with
a little water, just enough to keep the sugar from
burning ; put in a few plums at a time, boil them
until they are tender, and take them out on a dish
to cool. When all are done, put them into jars,
then boil the syrup about ten minutes, and strain
it on the plums. Let them stand three, or four
days ; if the syrup then appears watery on the top,
boil them over again about twenty minutes.
EGG PLUMS.
Pierce the skins of the plums with a large nee-
dle. Take a pound of sugar to a pound of plums ;
boil the sugar to a syrup, and put the plums in
while it is hot ; boil them until the plums look
clear ; take them out to cool, and so on until all
are done. Put them up for three or four days, as
above stated, &c. &c.
DAMSON OR ANY DARK PLUM.
Take a pound of sugar to a pound of plums.
PRESERVES. 123
Make the syrup, put in the plums, and boil them
about thirty minutes. Let them cool. Then put
them into jars, and strain the syrup on while it is
boiling hot.
CRAB APPLE.
Leave the stem on. Weigh a pound of sugar to
a pound of the fruit. Pierce the apples with a
large needle. Make a syrup of the sugar ; when
clear, put in the apples, and boil them thirty or forty
minutes. Take them out very carefully, and lay
them singly on a dish to cool ; when cold, put
them into the jars, and strain the hot syrup over
them.
CRAB APPLE JELLY.
Put the apples in the kettle, just cover them
with water, and let them boil until they are very
tender. Mash them with a spoon and strain out
the juice. Take a pint of juice to a pound of
sugar, boil it thirty minutes^ and strain it through
a hair sieve.
CRAB APPLE MARMALADE.
Put the apples into the kettle, with just water
enough to cover them, and let them boil until they
are very soft ; mash them up, and strain them
through a very coarse sieve. 'Take a pound of
apple to a pound of sugar, boil it half an hour, and
then put it into jars.
APPLE JELLY.
Take a dozen good tart apples, cut them into
124 RECEIPTS.
quarters, add a pint of water, and let them simmer
about half an hour. Set a sieve over an earthen
pan, turn the apples into it, and let them drain ; but
do not stir the apples after the juice is drained out.
Let it stand and settle about half an hour ; then
take a pint of juice to a pound of white sugar, boil
it ten minutes, and strain it into moulds or jars.
The apple can be seasoned and used for apple
sauce.
APPLE MARMALADE
Is made the same as the crab apple, except that
the apples must be peeled.
RASPBERRY JAM.
Take a pound of fruit to a pound of sugar ; put
them together into the kettle, and boil it gently
one hour, stirring it frequently. Put it up in jars,
and let it stand about four days ; if in that time
the syrup rise at the top, put it in the kettle, and
boil it half an hour.
RASPBERRY OR BLACKBERRY JELLY.
Stew the fruit, strain it through a sieve, measure
a pint of juice to a pound of sugar, boil it twenty
or thirty minutes, and then strain it through a very
fine sieve into the jar while it is hot. Let them
stand two or three days ; then do them up in the
same manner as currant jelly.
CURRANT JELLY.
The currants should be ripe, and fresh picked.
PRESERVES. 125
Put them into a preserving kettle with a very little
water, say about a cupful, to prevent them from
burning. Let them stew gently until the currants
turn white, then strain them through a sieve ; they
will not require much squeezing. Take a pint of
juice to a pound of sugar, put them into the kettle,
and boil it thirty minutes. Take a spoonful out on
a plate, and set the plate on ice ; if it is done, it will
stiffen in five minutes. Then strain it through a
very fine sieve into small glass jars. Set them in
the sun two days. Put a piece of paper wet in
brandy on the top, and over this a bladder, and tie
them up.
PINEAPPLE.
Peel the pineapple, and cut it in slices about a
quarter of an inch thick ; take a pound of sugar to
a pound of fruit ; sprinkle the sugar over the apple,
and let it stand until the next day. Then put it into
the kettle, and boil it until the apple looks clear.
Take out the apple to cool. Give the syrup one boil,
and then strain it through a hair sieve on the fruit.
PINEAPPLE JAM.
Peel the apple and weigh it, a pound to a pound
of sugar ; grate the apple on a coarse grater, put
the apple and sugar in the kettle together, and let
it boil thirty or forty minutes.
STRAWBERRIES.
Weigh one pound of sugar to a pound of fruit ;
put the sugar into the kettle with just water enough
126 KECEIPTS.
to prevent its burning, boil to a syrup ; then put in
as many strawberries at a time as will cover the top
of the syrup without crowding them, and let them
boil twenty minutes. Take them out carefully, so
as not to break them, and put them in a dish to cool
separately. When cold, put them into glass jars, and
strain the hot syrup through a hair sieve on to them.
The Hovey Seedlings are the best to preserve in
this manner, as they are very large. If however
they get broken, it would be better to put them back
into the kettle and boil them thirty minutes for jam.
ANOTHER WAY TO PRESERVE STRAWBERRIES.
Weigh a pound of fine loaf sugar to a pound of
fruit, sprinkle the sugar over the fruit, and let it
stand over night. The next day strain off the syrup
and boil it about ten minutes ; then put in the fruit,
and let it boil gently twenty minutes more. Skim
out the fruit on a flat dish to cool. \Vhen cool, put
them in jars, add the syrup, and tie them up tight,
with paper dipped in brandy, and a bladder over it.
CODDLED APPLES.
Peel the apples, leaving the stems on, and put as
many as will stand into the preserving kettle or
saucepan ; put in a little water, and let them boil
until they are tender. Take them out carefully.
Allow a cup of sugar to three apples, put it into the
water that they were boiled in, and boil it ten min-
utes. Peal a lemon very thin in very narrow strips,
lay them around the stem of the apple, put them
PRESERVES. 127
into the syrup, and boil them until they are clear.
Put them into the dish in which you send them to
the table, and pour the syrup on them. These will
not keep more than three or four days.
PEARS.
Peel the pairs, boil them in water until they are
quite tender, and then take them out on a dish to
cool. Make a syrup of white sugar. A few pieces
of ginger and a slice of lemon make a nice flavor to
the syrup. Put in the pairs, and boil them gently
until they are quite clear ; the time depends on the
size ; if they are small, they require about thirty
minutes. If to keep all winter, allow a pound of
sugar to a pound of fruit.
STEWED PEARS.
Take large honeyed pears, and peel, core and
quarter them. Take two quarts of the pears, a pint
bowl of sugar, a pint of water, and put all this into
a preserving kettle or saucepan. Cover it tight,
and stew gently one hour.
The two following receipts are very nice
dishes to be served between dinner and dessert,
or for supper :
WELCH RAREBIT.
Cut a pound of cheese in slices, a quarter of an
inch thick, put a piece of butter the size of an egg
in a small frying pan, lay in the cheese, cook it
128 RECEIPTS.
about five minutes, add two eggs well beaten, a
dessert-spoonful of mixed mustard, a little pepper,
stir it up, have ready some slices of buttered toast,
turn the cheese over it, and send it to table very
hot. It is also very good cooked without the eggs.
A DISH OF MACARONI.
Put to soak in milk and water a pint bowl full
of macaroni two or three hours, buUer a pie dish,
put in a layer of the macaroni, a layer of grated
cheese, a little butter, pepper and salt, another layer
of macaroni and another of cheese and seasoning,
w /
until the dish is full. Set it in the oven to bake
half an hour.
FOR THE SICK.
A DINNER FOR A DISPEPTIC.
A FRESH cod's head well cleaned, put it in a
saucepan with a pint of water, a little salt, and let
it simmer gently two hours ; dredge in a very little
flour, a small piece of butter, a little more water if
necessary, and let it simmer another hour. This
is very nutritious, and very easy of digestion.
BEEF TEA.
Take a slice of beef weighing half a pound, cut
it in pieces half an inch thick, half broil it, put
FOE THE SICK. 129
it on a plate, sprinkle it with a little salt, cut it in
pieces an inch square, put it into a pitcher, and turn
in a pint of boiling water. Cover it up tight, let it
stand fifteen minutes, and strain it into a bowl.
CHICKEN BROTH.
Cut up a chicken, put it into an iron pot with
two quarts of water, one onion, two table-spoonsful
of rice, a little salt, ar\d boil it two hours ; then
strain it through a sieve. This will make one
quart.
CALF'S FOOT BROTH.
Take two feet, break them up, and put them into
an iron pot with two quarts of water, one onion, one
carrot, and a little mace and salt. Boil it two or
three hours. If the water boils away, add more,
This will make one quart. When it is done, strain
it, and add a cup of good wine and a teaspoonful
of India soy.
MUTTON BROTH.
A small scrag of mutton boiled two or three hours
in two quarts of water with a little rice, an onion,
and a little salt.
INDIAN MEAL GRUEL.
Boil a pint of water in a saucepan, mix two
spoonsful of Indian meal in a little cold water, and
stir into the boiling water, season it with salt, and
boil fifteen minutes. Stir it frequently. Some-
9
130 RECEIPTS.
times add a cup of milk, or a glass of white wine,
a little sugar, and a little nutmeg.
Oatmeal gruel is made the same way, except it
must be boiled twenty minutes.
MILK PORRIDGE.
Take half a pint of boiling water ; mix a large
spoonful of flour in a little cold water, stir it into
the water while it is boiling, and let it boil fifteen
minutes ; then add a teacupful of milk, a little salt,
and give it one boil.
TO BOIL TAPIOCA AND SAGO.
Soak a cupful in cold water one or two hours,
then wasli it out, put it into a saucepan with one
quart of water, let it boil until the water is ab-
sorbed ; add a little salt.
TO MAKE TOAST WATER.
Toast some slices of bread quite brown, put them
into a pitcher, and pour on them boiling water, and
let it steep.
APPLE WATER.
Roast very well two or three apples, put them
into a pitcher, turn on some boiling water, and add
a little sugar.
A VERY STRENGTHENING DRINK.
Beat the yolk of a fresh egg with a little sugar,
add a very little brandy, beat the white to a strong
FOR THE SICK. 131
froth, stir it into the yolk, fill up the tumbler with
new milk, and grate in a little nutmeg.
MULLED WINE.
Take a bottle of Madeira or sherry wine, a pint
and a half of water, and put it to boil in a teakettle ;
while the wine is boiling, beat up the yolks of
twelve eggs, add one pound of fine white sugar,
and a grated nutmeg, stir it all together ; beat the
whites to a froth, and beat it into the yolks ; when
the wine is boiled, hold the teakettle as high as
possible and turn the wine on, stirring the eggs
constantly ; then turn it from one pitcher to another
until it is all mixed.
MILK PUNCH.
Take two spoonsful of brandy, a little sugar, and
half a tumbler of hot water ; fill it up with milk,
and grate in a little nutmeg.
RENNET WHEY.
Soak a piece of rennet, two inches square, in half
a cup of water two or three hours, warm a pint of
new milk lukewarm, turn in the rennet water, stir
it up, and let it stand half an hour ; cut the curd,
let the whey separate from the curd, strain it off,
and you will have nearly a pint of clear whey.
WINE WHEY.
Boil half a pint of new milk, while it is boiling
put in a cup of white wine, stir it up, turn it into a
132 RECEIPTS.
bowl and let it stand about ten minutes ; turn it off
from the curd, and flavor it as you like with sugar.
MAKING PICKLES.
CUCUMBERS.
GET very small cucumbers, wipe them clean, lay
them into stone jars, allow one quart of coarse salt
to a pail of water; boil the salt and water until the
salt is dissolved, turn it boiling hot on the cucum-
bers ; cover them up tight and let them stand
twenty-four hours. Turn them into a basket to
drain. Boil as much of the best cider vinegar as
will cover the cucumbers, wash out the jars, put the
cucumbers into them, turn on the vinegar boiling
hot, cover them with cabbage leaves, and cover the
jars tight. In forty-eight hours they will be fit for
use.
Any kind of pickles are good made in the same
way.
MANGOES.
Cut out a small strip at the side and take out the
seeds, fill them with very small onions, horseradish,
mustard seed, cloves and peppercorns. Replace the
piece taken out, tie them up tight, prepare them the
same as cucumbers, only they should remain in the
salt and water forty-eight hours instead of twenty-
four.
USEFUL HINTS. 133
TO MAKE PICKLED CABBAGE.
Take a red cabbage, cat it into thin slices, sprinkle
over it a little salt, cover it with good sharp vinegar }
let it stand two or three days.
USEFUL HINTS.
PIECES of stale bread should be kept clean and
dry. Every two or three days put all the small
pieces you have on a tin sheet, and set it in the oven
with the door open to dry. When very dry, pound
them fine, and sift them through a coarse sieve or
fine cullender. The fine crumbs are good to use in
frying ; the coarse ones are good for puddings. The
soft part of pieces of bread should be used for dress-
ing for meats, which would save cutting a whole
loaf for that purpose. If care is taken of the pieces
of bread in a family, a great saving may be made,
for bread is a large item in family expenses. Soft
crackers pounded make the best crumbs to use in
frying, also in scalloping oysters.
THE drippings of beef and pork, clarified, is very
nice to fry in, instead of lard or butter. To clarify
it, put the drippings into an iron pot j to a quart of
fat allow half a pint of cold water ; let it boil until
the water is boiled out, which may be known by its
not bubbling. When the water has evaporated.
134 RECEIPTS.
strain it into an earthen pot, and keep it in a cool
place for use.
THE fat from soup stock, and all other fat that
with proper care accumulates in a kitchen, may be
used for making soft soap with but very little
trouble, and a great saving may be made thereby,
as it is much better than the soap that you get in
exchange for your house grease.
To make Soft Soap. Take seventeen pounds
of potash to twenty of grease ; lay the potash at
the bottom of the barrel ; boil the grease, and pour
it on ; put in two pailsful of scalding water, and
stir it altogether. Fill up the barrel the next morn-
ing with cold water, stir it up from time to time,
:'iid iii three days it will be fit for use,
THE BEST SEASONS FOR THE DIFFER-
ENT KINDS OF MEAT AND FISH.
THE best season for Beef from January to May.
March is the best month for packing beef.
Tripe all the Winter months.
Pork to roast, Winter.
Pigs to roast, from 1st of May to middle of June.
Veal from 1st of May to last of June.
Lamb from 1st of June to 1st of September.
Mutton February to May.
Wild Birds from 1st of October to December,
except Brant ; in May, Brant are the best.
Turkeys December and January.
Chickens September and October.
Geese October and November.
Green Geese, Ducks, and young Chickens May
and June.
FISH.
Fresh Cod Tongues Winter.
Cod and Haddock 1st of October to 1st of May.
Halibut from February to July.
Black Fish July to November.
Pickerel and Smelts all Winter months,
Mackerel May to October.
Salmon April to August.
Salmon Trout in Spring months.
Lobster April to August.
.
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>* 5
SEP 26 1932
