NYPL RESEARCH LIBRARIES
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THE
NEW ENGLAND COOK BOOK,
OR
YOUNG HOUSEKEEPER'S GUIDE:
BEING A
COLLECTION OF THE MOST VALUABLE RECEIPTS ;
EMBRACING ALL THE
VARIOUS BRANCHES OF COOKERY,
AND
WRITTEN IN A MINUTE AND METHODICAL MANNER,
**) i > > * * ' '
AN
.,,,.,., ^ . ,,, ^
CONTAINING A COLLE^TIQIJ 'Cffi J^I^C/JLt^NEOUS RECEIPTS,
y o > > > > i n "it i
RELATIVE TO HOUSEWIFERY.
NEW HAVEN:
HEZEK1AH HOWE & CO., AND HERRICK & NOYES.
1836.
THE NEWYO]
PUBLIC LIBRARY
ASTOR,' LENOX AMD
TiLDEN FOUNDATIONS
R 1916 L
Entered according to the Act of Congress, in the year 1836,
by HEZEKIAH HOWE & Co.,
ID the Clerk's office, of the District Court of Connecticut.
PREFACE.
The writer deems lhat no apology need be offered
for adding another to the long list of works on the tru-
ly interesting, if not noble science of gastronomy,
provided she has accomplished the desirable object of
producing a work that will commend itself to all per-
sons of true taste ; that is to say, those whose taste
has not been vitiated by a mode of living contrary to
her own. She has made that her aim, and although
not an tide or Kitchener, she does profess to have
sufficient knowledge of the occult science, if properly
imparted, to enKghte,n. tuose, not .versed jo culinary lore.
The utter inefficiency 'of. ,mo& ^qrlis-' bf the kind.
, > / ) I ' > > > 1
are well known to ey>??:>y > cxp3riqnDe,d housekeeper,
serving but to lead the:ur/Va<;ia.ted,t>;s'^3y, who following
implicitly the directions; ^>5ve;n /hayjt} 'to lament in the
language of that homely rju't hot inapt pioverb, that their
cake is all dough. Among the few exceptions she
would mention the Frugal Housewife by Mrs. Child,
which is a very useful book, and fully answers its au
thor's design ; but that is limited as its name imports
to the plainest cooking, and is not intended for those
who can afford to consult their taste in preference to
their purse. The writer of this short but she trusts
comprehensive work, has endeavored to combine both
economy, and that which would be agreeable to the
IV PREFACE.
palate, but she has never suffered the former to super-
sede the latter.
Although the mode of cooking is such as is gen-
erally practiced by good notable Yankee housekeep-
ers, yet the New England Cook Book is not so local
but that it will answer like a modern almanac, without
any material alteration for almost any meridian. It is
intended for all classes of society and embracing both
the plainest and richest cooking, joined to such mi-
nuteness of directions as to leave as little as possible
to the judgment of the practitioner, proving to the un-
skilled quite a desideratum, while in the hands of the
head of the culinary department, it will prevent that
incessant running to and fro for directions, with which
housekeepers' patience are too often tried. The expe-
rienced cook may smile at the simplicity and minute-
ness of some: o'f,thv3 receipts*, ;yet if nhe has witnessed
as much good food spoiled 'by -improper cooking as
the writer of these; re,c<ipts,' ; :$fce will not think she
* i < * * i i *
has been unnecessarily 'plain. In regard to the sea-
soning of food, it has been fpund impossible to give any
exact rules, as so much depends on the quality of the
food and seasoning.
The cook should be careful not to have the natural
flavor of the food overpowered by the seasoning, and
where a variety of spices are used, no one should pre-
dominate over the other.
Measuring has been adopted as far as practicable,
in preference to weighing, on account of its being
more convenient. As many people have not a set of
measures, it has been thought best to use such
PREFACE.
sils as every one has, viz. tumblers, tea cups, wine
glasses, &tc. but as they may be thought rather too in-
definite by some, the exact quantity will here be sta-
ted; most tumblers are a good half pint measure, wine
glasses usually hold half a gill, and table spoons the
fifth of a gill ; by tea cups are meant the old fashioned
ones, which hold very little over a gill.
In conclusion the writer would give her sincere
thanks, to those of her friends who have kindly furnish-
ed her with many of their choice and rare receipts,
and to the public she would not add any thing more
in its favor, being strongly impressed with the truth of
the adage, that the proof of the pudding is in the eating.
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CONTENTS.
Page.
1
1. Meat,
2. Roast Beef,
3. BeefSteak,
4. Alamode Beef,
5. Beef Liver,
6. To Corn Beef,
7. Mutton, .
8. Veal,
9. Veal Cutlets, .
10. Calf's Head, .
11. Collops, .
12. Flaw,
13. A Fillet of Veal, .
14. Lamb,
15. Shoulder of Lamb Gril-
led, ....
16. Lamb's Fry,
17. Turkey, .
18. Goose,
19. Chickens,
20. Fricassee Chickens,
21. Pigeons,
22. Ducks, .
23. Baked Pig, .
24. Pressed Head,
25. Souse,
26. Tripe, .
27. Ham,
28. Tongues,
29. Curries, .
30. Curry Powder.
31. Chicken Pie, '.
32. Beef and Mutton Pie,
33. Chicken and Veal Pot
Pie
34. To Frizzle Beef, .
35. Warmed over Meats,
36. A Ragout of cold Veal,
37. Drawn Butter,
38. Burnt Butter, .
39. Roast Meat Gravy,
40. Sauee for cold Meat,
Fish or Salad, .
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
52.
53.
7
54.
7
55.
7
56.
8
8
57.
9
9
58.
10
59.
10
60.
10
61.
11
62.
11
63.
11
64.
11
65.
12
66.
12
67.
12
68.
13
69.
70.
13
71.
14
72.
14
73.
15
74.
15
75.
16
76.
16
77.
78.
16
79.
Wine Sauce for Veni-
son or Mutton, . 16
Rice Sauce, . . 17
Oyster Sauce, . 17
Liver Sauce for Fish, 17
Lobster Sauce, . 17
Chicken Salad, . 18
Sauce for Turtle or
Calf's Head, . . 18
Apple Sauce, . . 18
Pudding Sauce, . 18
Tomato Catsup, . 19
Mushroom Catsup, 19
Essence of Celery, 19
Soup Herb Spirit, . 20
Veal Soup, . . 20
Black Soup, . . 20
Calf's Head or mock
Turtle Soup, . . 21
Chicken or Turkey
Soup, ... 21
Oyster Soup, . . 22
Pea Soup, . . 22
To Bake Beans, . 22
Poached Eggs, . 23
To Boil Eggs, . 23
Omelet, ... 23
Fresh Fish, . . 23
Fresh Cod, . . 24
Halibut, . . 24
Striped and Sea Bass, 24
Black Fish, . . 25
Shad, . . 25
Chowder, . . 25
Stuffed and baked Fish, 26
Salt Cod, . . 26
Fish Cakes, . . 26
Lobsters and Crabs, 27
Scollops, . . 27
Eels, . . .27
Clams, ... 28
Stew Oysters, . . 28
To Fry Oysters, . 28
Vlll
CONTENTS.
80
81
82,
83.
84,
85.
86.
87.
88.
89.
90.
91.
92.
93.
94.
95.
96.
67.
98.
99.
100.
101.
102.
103.
104.
105.
106.
107.
108.
109.
110.
111.
112.
113.
114.
115.
116.
117
118.
119.
120.
121.
122.
123.
124.
125.
126.
Page.
Oyster Pancakes, . 28
Oyster Pie, . . 29
Scolloped Oysters, . 29
Vegetables. Potatoes, 29
Turnips, . . 30
Beets, ... 30
Parsnips and Carrots, 30
Onions, .
Artichokes,
Squashes,
Cabbage,
Asparagus,
Peas,
Beans,
Corn,
Greens, .
Salads,
To Stew Mushrooms,
Egg Plant,
Celeriac,
Salsify or
Oyster, .
Tomatoes,
Gumb,
Southern manner of
Cooking Rice,
To Pickle Peppers,
Mangoes,
To Pickle Butternuts
and Walnuts, .
To Pickle Cabbage
and Cauliflower,
To Pickle Onions,
To Pickle Artichokes,
To Pickle Cucumbers,
To Pickle Gherkins,
To Pickle Oysters, .
To Pickle Mushrooms, 38
Wheat Bread,
Sponge Bread,
Rye Bread,
R'ice Bread, . . 40
French Rollsor Twists, 40
Vegetable
30
134.
31
135.
31
136.
31
137.
31
138.
31
139.
32
32
140.
32
141.
32
142.
33
143.
33
144.
33
145.
146.
33
147.
34
148.
34
149.
Yeast, . . 40
Yeast Cakes, . . 41
Biscuit, . . .42
Butter Milk Biscuit, 42
Hard Biscuit, 42
York Biscuit, . . 42
Rice Cakes, . . 43
Rice Ruffs. . . 43
Page.
127. Buck Wheat Cakes, 43
128. Economy Cakes, . 43
129. Green Corn Cakes, 44
130. Corn Cake, . . 44
131. Indian Slap Jacks, 44
132. Johnny Cakes, . 44
133. Hoe Cakes, . . 45
Muffins, ... 45
Flour Waffles, . 45
Gluick Waffles, . 45
Rice Waffles, . . 46
Rice Wafers, . . 46
Observations respect-
ing Sweet Cakes, . 46
Gingerbread, . . 47
Soft Gingerbread, . 47
Ginger Snaps, . 43
Cider Cake, . . 48
Cookies, ... 48
New Year's Cookies, 49
Plain Tea Cakes, . 49
Shrewsbury Cake, 49
Tunbridge Cake, . 49
Jumbles, . . 50
150. Simbals, . . .50
Sugar Gingerbread, 50
Rusk, . . .50
Whigs, . . .51
Hot Cream Cakes, 51
Cross Buns, . . 51
Nut Cakes,' . . 52
Crollers, . . .52
Molasses Dough Cake, 53
Sugar Dough Cake, 53
Measure Cake, 53
Cup Cake,
Fiench Loaf, . . 54
Washington Cake, 54
Plain Cream Cake, 54
Rich Cream Cake, 54
Shelah or quick Loaf
Cake,
167. Loaf Cake,
168. Rice Cake,
169. Diet Bread, .
170. Scotch or Lemon Cake
171. Pound Cake, .
172. Glueen's or heart Cakes
173. Jelly Cake,
34
151.
35
152.
35
153.
154.
35
155.
156.
36
157.
36
158.
36
159
37
160.
.n
161.
38
162.
38
163.
38
164.
39
165.
39
166.
174. Raised Glueen's Cake,
175. Sponge Cake, .
53
55
55
56
56
56
56
57
57
57
CONTENTS.
176.
177.
178.
179.
180.
181.
182.
183.
184.
185.
186.
187.
188.
189.
190.
191.
192.
193.
194.
195.
196.
197.
198.
199.
200.
201.
202.
203.
204.
205.
206.
207.
208.
209.
210.
211.
212.
213.
214.
215.
216.
217.
218.
219.
920.
Almond Sponge Cake, 58
Black or Fruit Cake,
Almond Cheese Cake,
Maccaroons, .
Frosting for Cake,
Cocoanut Cakes, .
Floating Island,
Whip Syllabub,
Blanc Mange,
Rice flour Blanc mange,
Ice Cream,
Pastry.
Puff Paste or Confec-
tioner's Pastry,
Apple Pie,
Mince Pie,
Peach Pie,
Tart Pie,
Rice Pie,
Rhubarb or Persian
Apple Pie,
Cherry and Blackber-
ry Pies, .
Grape Pie,
Currant and Goose-
berry Pies,
Pumpkin Pie,
Carrot Pie,
Potatoe Pie,
Marlborough Pie, .
Custard Pie, .
A Plain Custard Pie,
Lemon Pie,
Cocoanut Pie,
Small Puffs, .
Boiled Custards,
Almond Custards, .
Cold Custard or Ren-
net Pudding,
Custard Pudding, .
Boiled Bread Pudding,
A Plain Baked Bread
Pudding, .
A Rich Bread Pudding, 71
Flour Pudding,
A Plain Rice Pudding
A Rich Rice Pudding, 72
Rice Snow Balls,
Baked Indian Pudding, 72
Boiled Indian Pudding, 73
Corn Pudding,
ge-
58
221.
58
222.
59
223.
59
224.
59
225.
60
226.
60
227.
60
61
228.
61
229.
61
230.
62
231.
232.
63
233.
63
64
234.
64
235.
65
236.
65
237.
238.
65
239.
66
240.
66
241.
242.
66
66
243.
67
67
244.
67
245.
67
68
246.
68
68
247.
69
24*.
C9
249.
69
250.
70
70
251.
70
71
252.
71
71
253.
72
254.
72
255.
72
256.
72
257.
73
258.
73
259.
Hasty Pudding,
Fruit" Pudding,
Fritters, .
Apple Dumplings .
Orange Pudding,
Bird's Nest Pudding,
Apple Custard Pud-
ding, ...
Page.
73
74
74
74
75
75
75
English Plum Pudding, 76
Transparent Pudding,
Lemon Syrup, .
Orange Syrup,
Blackberry Syrup, .
Clarified Syrup for
Sweet Meats, . .
To Preserve Quinces,
Gluince Marmalade,
To Preserve Pears,
To Preserve Peaches,
To Preserve Currants, 80
To Preserve Barber-
ries, ... 80
To Preserve Ginger,
To Preserve Apples,
To Preserve Cymbe-
lines or Mock Citron,
To Preserve Water-
melon Rinds, . .
To Preserve Cherries
To Preserve Musk-
melons, ...
To Preserve Pine Ap-
ples, . .
To Preserve Pumpkins, 83
To Preserve Gages, 84
To Preserve Straw-
berries, ...
Blackberry and Rasp-
berry Jam, .
Strawberry, Black-
berry and Raspberry
Jelly, ...
Cranberry, Grape and
Currant Jelly, . .
Gluince Jelly, . .
Apple Jelly, .
Lemon Jelly, . .
Calf's Foot Jelly, .
Coffee, ...
To make Tea, .
, Chocolate, . .
76
76
77
77
78
79
79
79
81
81
81
82
82
82
84
84
84
85>
85
86:
86
87
88
CONTENTS.
260.
261.
262.
263.
264,
265.
Page.
. 88
. 89
. 89
Ginger Beer, . . 89
A good Family Wine, 90
Currant Wine, . 90
Hop Beer,
Spruce Beer,
Spring Beer,
266. Raspberry Shrub,
267. Noyeau, .
268. Spring Fruit Sherbet,
269. Grape Wine, .
270. Smallage Cordial, .
Page.
90
91
91
91
91
MISCELLANEOUS RECEIPTS AND OBSERVATIONS USEFUL TO YOUNG
HOUSEKEEPERS.
Page.
1. To make Essence of
Lemon,
2. Essence of Ginger, .
3. Rose Water, .
4. Spice Brandy, .
5. Barley Water, .
6. Water Gruel, .
7. Wine Whey, .
8. Stomachic Tincture,
9. Beef Tea,
10. Carrageen or Irish Moss
11. Moss Blanc Mange. .
12. Elderberry Syrup, ' .
13. New Bread and Cake
from old and rusked
bread,
14. To Preserve Cheese
from Insects and Mould, 96
15. To keep vegetables and
herbs,
16. To Preserve various
kinds of Fruit over
winter,
17. To extract Essences
from various kinds of
Flowers, .
18. Indelible Ink for mark-
ing linen,
19. Perfume Bags, .
80. Lip Salve,
21. Bread Seals, .
22. To Loosen the Glass
Stopples of Decanters
or Smelling Bottles
when wedged in tight,
23. Cementforbroken Chi-
na, Glass and Earthen-
ware,
92
92
25.
92
26.
93
27.
93
93
93
28.
94
94
94
29.
95
95
95
96
97
98
98
98
99
99
99
100
Page.
24. Japanese Cement or
Rice Glue, . . 100
Cement for Alabaster, 101
To extract fruit Stains, 101
To extract Spots of
paint from Silk, Wool-
en and Cotton Goods, 101
To removeblack stains
on Scarlet Merinos or
Broadcloths, . . 102
To remove grease spots
from Paper, Silk or
Woolen, . ' . . 102
30. To extract stains from,
white Cotton
and Colored Silks,
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
goods
31. Rules for washing Cal-
icoes,
102
103
Rules for washing Silks, 103
Rules for washing wool-
ens, .... 104
Rules for washing white
Cotton Clothes, . 105
To clean silk and wool-
en Shawls . . 105
To clean Silk Stock-
ings, . . . 106
To clean Carpets, . 106
To clean feather Beds
and Mattresses, . 107
To clean Light Kid
Gloves, . . .107
To remove Ink or grease
spots from Floors, . 107
To clean Mahogany
and Marble Furniture, 108
To clean stone hearths
and stoves, . , 108
CONTENTS.
XI
Page.
109
43. To clean Brass,
44. To cleanse Vials and
Pie Plates,
45. Cautions Relative to
Brass and Copper, .
46. To keep Pickles and
Sweet Meats, .
47. Starch,
48. To temper new Ovens
and Iron Ware,
49. To temper Earthen
Ware,
50. Preservatives against
the ravages of Moths, 111
51. To drive away various
kinds of household ver-
min, . . . Ill
52. To keep Meat in hot
Weather, . .112
53. To Prevent polished
Cutlery from rusting, 112
109
109
109
110
110
111
Page.
54. To melt Fat for Short-
ening, . . .112
55. To preserve Eggs fresh
a year, . . .113
56. To preserve Cream for
long Voyages, . .113
57. Substitute for Milk and
Cream in Tea or Cof-
fee, . . . .113
58. To Cure Butter, . 113
59. To make salt Butter
fresh, . . .114
60. To take ran kn ess from
a small quantity of but-
ter, . . . .114
61. Windsor Soap, . 114
62. To make Bayberry or
Myrtle Soap, . .115
63. Cold Soap, . . 115
PRACTICAL COOKERY.
1. Meat.
To be in perfection meat should be kept several
days, when the weather will admit of it. Beef and
mutton should be kept at least a week in cold weath-
er, and poultry three or four days. In summer meat
should be kept in a cool airy place, away from the
flies, and if there is any danger of its spoiling sprinkle
a little salt over it. When meat is frozen it should be
put in cold water and remain in it till the frost is en-
tirely out, if there is any frost in it when put to the
fire, it will be impossible to cook it well. Fresh
meat should not be put into the pot until the water
boils. When meat is loo salt, soak it in lukewarm
water for several hours, change the water before boil-
ing it. Meat should boil gently with just water
enough to cover it, and the side that is to go upon the
table should be put down in the pot, as the scum that
rises makes the meat look dark, it should be taken off
as soon as it rises. The liquor in which all kinds of
fresh meat is boiled, makes good soup.
2. Roast Beef.
The tender loin and first and second cuts of the rack
are the best roasting pieces, the third and fourth cuts
are good. The lower part of a rack of beef should be
cut off as it prevents the meat from roasting thorough-
ly. When the beef is put to the fire to roast a little
salt should be sprinkled on it, and the bony side turn-
ed towards the fire, when the ribs get well heated
through, turn the meat, put it to a brisk fire and baste
it frequently till done. If the meat is a thick piece
allow fifteen minutes to each pound, to roast it in, if
thin less time will be required.
1
J\ltats.
3. Beef Steak.
The tender loin is the best piece for broiling, thai
from the shoulder clod or from the round is good
and comes much cheaper. Beef before broiling if
not very tender, should be laid on a board and pound-
ed. Wash it in cold water, and broil it on a hot bed
of coals, the quicker it is cooked without being burnt
the better it is. Cut up about quarter of a pound of
butter for 7 or 8 Ibs. of beef, put the pieces into a platter
and when the steak is done, lay it on the butter, pep-
per and salt it on both sides.
4. Ala mode Beef.
The round of beef Is the best piece to alamode.
The shoulder clod is good and comes cheaper, it is
also good stewed without any spices. For five Ibs. of
beef soak about a pound of bread in cold water, when
soft drain off the water, mash the bread fine, put in
a piece of butter, half the size of a hen's egg, together
with b,alf a tea spoonful of salt, the same quantity of
mace, pepper, and cloves, also a couple of eggs and a
table spoonful of flour, mix the whole well together,
then cut gashes in the beef, and fill them with half of
the dressing, put it in a bake pan with boiling water,
enough to cover it. The bake pan lid should be
just hot enough to scorch flour, put a few coals and
ashes on the top, let it stew constantly for two hours,
then place the reserved dressing on top of the meat,
put in a piece of butter of the size of a hen's egg, heat
the bake pan lid till hot enough to brown the dress-
ing, stew it an hour and a half longer. When you
have taken up the meat, if the gravy is not thick enough,
mix a tea spoonful or two of flour with a little water,
and stir it in, put in a couple of wine glasses of white
wine, and a small piece of butter.
Meats.
5. Beef Liver.
The best way to cook liver, is to pour boiling water
on it, dip it in salt and water, then broil it till nearly
done, with two or three slices of salt pork previously
dipped in flour, cut up the meat and pork into strips
about two inches long, lay the w'hole into a pan with
a little water,, salt andjpepper, put in a little butter, stew
it four or five minutes. It is more economical to fry
or broil it, but it is not as nice.
6. To Corn Beef.
To every gallon of cold water, put a quart of rock
salt, an oz. of salt petre a quarter of a Ib. of sugar and
a couple of table spoonsful of blown salt. (Some peo-
ple use molasses instead of sugar but it is not as good)-,
No boiling is necessary, put your beef in the brine, as
long as any salt remains at the bottom of the brine
it is strong enough. Whenever any scum rises, the
brine should be scalded, skimmed and more sugar, salt
and salt petre put in. When a piece of beef is put in
the brine a little salt should be added, and if the weath-
er is warm cut .gashes in the beef, and fill them with
salt. Keep a heavy weight on the beef in order to
keep it under the brine. The top of the weight is a
good place to keep fresh meat from spoiling in hot
weather. In very hot weather, it is difficult to corn
beef in cold brine before it spoils, on this account it is
a good plan to corn it in the pot, it is done in the fol-
lowing manner, to six or eight Ibs. of beef put a tea
eup of salt, sprinkle flour on the side that is to go up
on the table and put it down in the pot, without any
water in it, then turn in cold water enough to cover
it, boil it two hours then fill up the pot and boil ii as
hour and a half longer-
Meats.
7. Mutton.
The saddle, is the best part for roasting, the shoul-
der and leg are good roasted ; but the latter is better
boiled, with a piece of salt pork ; a tea cup of rice,
improves the looks of it. Before putting the mutton
down to roast, rub a little butter on it, sprinkle on salt
and pepper ; cloves, and alspice improve it. Put a
small piece of butter in the dripping pan, and baste it
frequently, the bony side should be turned towards
the fire first, and roasted. For boiling or roasting mut-
ton, allow a quarter of an hour to each pound.
8. Fed.
The loin of veal is the best roasting piece, the breast
and rack are good roasting pieces, the breast makes
a good pot pie. The leg is nice for frying, and
when severl slices have been cut off for cutlets the
remainder is nice boiled with about half a pound of
salt pork. Veal for roasting should be salted and
peppered, and have a little butter rubbed on it, baste
it frequently, and unless the meat is very fat put a
small piece of butter in the dripping pan when the
meat is put down to roast.
9. Teal Cutlets.
Fry three or four slices of pork, when brown take
them up. Cut part of a leg of veal into slices about
an inch thick and fry them in your pork fat, when
brown on both sides take it up, stir about half a tea
cup of clear water into the gravy, then mix a tea spoon-
full or two of flour with a little water and turn it fn,
soak a couple of slices of toasted bread in the gravy
lay them on the bottom of a platter place your meat,
and pork over the toast, then turn your gravy on the
Mtats. 5
meat. Some people dip the veal into the white of an
egg and roll it in pounded bread crumbs before cook-
ing it. It takes nearly an hour to cook this dish.
10. Calf s Head.
Boil the head two hours together with the lights
and feet, put in the liver when it has boiled an hour
and twenty minutes, before the head is done, tie up
the brains in a bag and boil them with it. When these
are done take them up and mash them fine, season
them with salt, pepper and butter, sweet herbs if you
like, use them as the dressing for the head. Some
people prefer part of the liver and the feet for dress-
ing, they are prepared like the brains. The liquor
that the calf's head is boiled in makes a nice soup seas-
oned in a plain way, like any other veal soup, or seas-
oned turtle fashion. The liquor should stand till the
clay after the head is boiled when the fat should be
skimmed off.
11. Coll ops.
Cut part of a leg of veal into pieces three or four
inches broad, sprinkle flour on them, and fry in butter
till brown, then turn in water enough to cover the veal, :
when it boils take off the scum, put in two or three
onions, a blade of mace, let it stew gently three quar-
ters of an hour, put in a little salt, pepper and the
juice of half a lemon. Take it up, pour the gravy
over it. The gravy should be previously thickened
with a little flour and water.
12. Flaw.
Boil a piece of lean veal till tender. Then take it
up cut it into strips three or four inches long, put it
back into the pot, with the liquor it was boiled in, and
1*
6 Meats.
a couple of tea cups of rice to four Ibs. of the veal,
put in a piece of butter of the size of a hen's egg, seas-
on it with salt, pepper and sweet herbs, stew it gently
till the water has nearly boiled away. A little curry
powder in this converts it into a curry dish.
13. Jl Fillet of Veal.
Take a leg of veal, cut off the shank, and cut gash-
es in the remainder. Make a dressing of bread soak-
ed soft and mashed, season it with salt, pepper and
sweet herbs, chop a little raw pork fine, and put it in-
to the dressing, if you have not pork use a little but-
ter. Fill the gashes in the meat with the dressing,
put it in a bake pan with water enough to just cover
it, put the remainder of the dressing on top of the
meat. For six Ibs. of veal, allow two hours steady
baking. A leg of veal is nice prepared in this man-
ner and roasted.
14. Lamb.
The fore and hind quarter of lamb are good roast-
ing pieces. Sprinkle salt and pepper on the lamb
and turn the bony side towards the fire first, if not fat,
rub on a little butter and put a little in the dripping
pan, baste it frequently. These pieces are good stuf-
led like a fillet of veal, and roasted, the leg is also
good cooked in the same manner, but it is better boil-
ed with a little pork or salt, allow fifteen minutes
boiling to each Ib. The breast of lamb is good roast-
ed, broiled, or corned and boiled, it is also good made
into a pot pie. The fore quarter with the ribs divided
is good broiled, the bones of this as well as of all oth-
er kinds of meat when put down to broil should be
put toward the fire, a little butter, pepper and salt
should be put on it. Lamb is very apt to spoil in
warm weather, if you wish to keep a leg several days,
Meats. 7
put it in brine, it should not be put in with pork, as
fresh meat is apt to injure the pork.
15. Shoulder of Lamb Grilled.
The shoulder of lamb is good roasted or cooked in
the following manner. Score it in chequers about an
inch long, rub it over with a little butter and the yolk
of an egg, then dip it into finely pounded bread
crumbs, sprinkle on salt, pepper and sweet herbs, broil
or roast it till of a light brown. This is good with plain
gravy or sauce, made in the following manner, with
Haifa pint of the gravy, (or the same quantity of drawn
butter,) put a table spoonful of tomato catsup, the
juice of half a lemon, a little salt and pepper.
i
16. Lamb's Fry.
The heart and sweet bread are nice fried plainly, or
dipped into the white of an egg and fine bread crumbs,
they should be fried in lard.
17. Turkey.
Take out the inwards and wash both the inside and
outside of the turkey. Prepare a dressing of either
boiled potatoes mashed fine or bread soaked in cold
water, the water should be squeezed out of the bread,
mash it fine, add a small piece of butter or pork
chopped fine, put in pepper, salt, and sweet herbs if
you like them, an egg mixed with the dressing makes
it cut smoother.
Fill the crop and body of the turkey with the dress-
ing, sew it up, tie up the legs and wings rub on a little
salt and butter. Roast it from two to three hours
according to the size ; twenty five minutes for every
pound is a good rule. A turkey should be roasted
slowly at first and basted frequently, the inwards of a
8 Meats.
turkey should be boiled till tender, and the liquor they
are boiled in, used for the gravy, when you have taken
up the inwards, mix a little flour and water smoothly
together, and stir it into the skillet, put in a little of the
drippings of the turkey, season it with salt and pepper,
and sweet herbs if you like. Drawn butter is used
for boiled turkey. A turkey for boiling should be
dressed like one for roasting, tie it up in a cloth unless
you boil rice in the pot with it, if you use rice, put
in a tea cup two thirds full, a small piece of pork boil-
ed with the turkey, improves it. If you wish to make
a soup of the liquor in which the turkey 'is boiled, let
it stand till the next day and then skim off the fat.
18. Goose.
*
If a goose is tender under the wing, and you can
break the skin easily by running the head of a pin
across the breast, there is no danger of its being tough.
A goose should be dressed in the same manner, and
roasted the same length of time, as a turkey.
19. Chickens.
Chickens for roasting or boiling, should have a dress-
ing prepared like that for turkies. Half a tea cup
full of rice boiled with the chickens, makes them look
white, they will be less liable to break if the water is
cold when they are put in to boil, a little pork boiled
with the chickens improves them, if you do not boil
any pork with them, put in a little salt. Chickens for
broiling should be split, the inwards taken out, and
the chicken washed inside and out, put the bony side
down on the gridiron, and broil it very slowly till brown
then turn it, when done take it up, salt, and butter it.
About forty minutes is required to broil a common
sized chicken. For roast chicken, boil the liver and
gizzard by themselves and use the water for gravy, cut
the inwards in slices, and put them in.
Meats. 9
20. Fricassee Chickens.
The chickens should be jointed, the inwards taken
out, and the chickens washed, put them in a stew pan
with the skin side down, on each layer sprinkle salt
and pepper ; put in three or four slices of pork, just
cover them with water, and let them stew slowly till
tender. Then take them up, mix a tea spoonful of
flour smoothly, with a little water, and stir it into the
gravy, add a piece of butter of the size of a hen's egg,
put the chickens back into the stew pan, let them stew
slowly for four or five minutes. When you have taken
up the chickens, put two or three slices of toast into
the gravy, and when soaked soft lay it in a platter and
lay the chickens on top, and turn the gravy upon it.
If you wish to brown the chickens, reserve the pork
and fry it by itself, when brown take it up and put in
the chickens, (when they are 'stewed tender,) and let
them fry till of a light brown.
21. Pigeons.
Take out the inwards and stuff them, with a dress-
ing prepared like that for turkies, put them in the pot
with the breast side down, the water should more than
cover them, when nearly done put in a quarter of a
Ib. of butter to every dozen of pigeons, mix a little
flour and water and stir into the gravy. When stew-
ed tender, if you wish to brown them, take them up,
and fry them in a little pork fat or butter, an hour be-
fore they are done, put on a heated bake pan lid.
They are very good split open and stewed with a
dressing made and warmed up separately with a little
of the gravy. It takes about two hours to cook tender
pigeons and three for tough ones. Tender pigeons
are good stuffed and roasted. They should be butr
tered just before they are taken from the fire.
10 Meats.
22. Ducks.
Are good slewed like pigeons, or roasted. Two or
three onions in the dressing of wild ducks takes out
the fishy taste. If ducks or any other fowls are slight-
ly injured by being kept too long, dip them in weak
sal eratus and water before cooking them.
23. Baked Pig.
Take out the inwards, cut off the first joint of the
feet and boil them till tender, take them up and take
out the bones, chop them a little. Prepare a dressing
of bread soaked and mashed fine, season it with salt,
pepper, butter, and sweet herbs, if you like, fill the
pig with the dressing, rub a little butter on the out side
to prevent its blistering. If you wish to have it go
on the table whole, put it into a long dripping pan,
put in a little water, set it in a well heated oven, bake
it from two hours and a half to three, according to
the size. When done take out a little of the dres-
sing, and mix it with the chopped inwards, and feet,
put in a little butter pepper and salt, let the pig stand
in the open air a few minutes before it goes on the ta-
ble, in order to make it crispy.
24. Pressed Head.
Boil ears, forehead, and rind, (the cheek is good
but is better corned and smoked), boil them till the
meat will almost drop from the bones, take them up
when cold, cut the meat in strips about an inch long
and half an inch broad, warm it in a little of the liquor
in which the meat was boiled, season it with pepper,
salt, cloves, nutmeg and cinnamon, when hot take it
up and put it in a strong bag, put a heavy weight upon
il, and let it remain till perfectly cold.
Meats. 1 1
25. Souse.
Take pigs ear's and feet, clean them thoroughly,
boil them till tender, take them out and when cold split
them, lay them in a deep dish, pour on boiling vinegar
strongly spiced with pepper corns, cloves and nutmeg,
put in a little salt. When cold they are fit to cook,
Fry them in lard. They will keep good pickled for
four or five weeks.
. **
26. Tripe.
After being scoured should be soaked in salt and
water, seven or eight days, changing the water every
oiher day. Then boil it till tender, which will take
eight or ten hours. It is then fit for broiling, frying, or
pickling. It is pickled like souse.
27. Ham.
' A ham that weighs ten Ibs. should be boiled four
or five hours, if too salt the water should be changed.
Before it goes on to the table take off the rind, put
pepper or whole clove in the form of diamonds all
over it. The Virginia way of curring Hams is the
following, dissolve two oz. of salt petre, two tea spoons-
ful of sal eratus, for every 16 Ibs. of harn, add mo-
lasses in the proportion of a gallon to a hogshead of
brine. Make a salt pickle as strong as possible, put the
above ingredients in it, then put the hams in, and let
them remain for six weeks. Take them out and
smoke them for three months. Hams cured in this
way will keep good a long time and are very fine
flavored.
28. Tongues.
Cut off the roots of the tongues, make a brine like
that for curing beef, let the tongues remain in it for a
12 Meats.
week, then, smoke them eight or ten days. They
require boiling four or five hours. The roots make
very nice mince pies, but are not good smoked.
29. Curries.
Chickens, pigeons, mutton chops, veal, lamb and
lobsters, make good curries. The meat should be
boiled till nearly tender, if made of fowls they should
be jointed before they are boiled. Put a little butter
in a slew pan, when melted put in the meat and cov-
er it with part of the liquor it was boiled in, let it stew
for ten or fifteen minutes. For 4 Ibs. of meat, mix
a table spoonful of curry powder, with one of flour, or
a tea cup of boiled rice, put in a little water, and a
table spoonful of melted butter, and half a tea spoonful
of salt, turn the whole over the meat, and let it stew
* *
six or eight minutes.
30. Curry Poivdcr.
Pound fine, one oz. of ginger, one of mustard, one
of pepper three of coriander seed, the same quantity
of turmeric, half an oz. of cardamurns, quarter of an
oz. of cayenne pepper, the same quantity of cinnamon
and cummin seed. Pound the whole well together,
sift and put them in a bottle.
31. Chicken Pie.
Joint the chickens, and boil them, till nearly tender
in water just sufficient to cover them. Take them up
and lay them in a dish, lined with pie crust, on each
layer of the chickens, sprinkle pepper and salt, put in
a little of the liquor that they were boiled in, three
or four slices of pork and a small piece of butter,
sprinkle flour over the whole. Cover it with a nice
pie crust, ornament it with pastry cut in narrow strips.
Bake it an hour and a quarter.
Meats. 1 3
32. Beef and Mutton Pie.
Take meat that is tender, pound it out thin, and
boil it ten minutes. Take it up, cut off the bony and
gristly parts, season the meat highly with pepper and
salt, butter it, and cut it in narrow strips. Line a deep
dish, with piecrust, put in the meat, and to each lay-
er, put a tea spoonful of tomato catsup, and a table
spoonful of water, sprinkle flour over the whole, and
cover it with piecrust, ornament it as you please with
pastry. Cold roast, or boiled beef and mutton,
cut in bits, and seasoned highly with salt and pepper,
make a nice pie, put them in a dish, and turn a little
melted butter over them, pour on water till you can
just see it at the top.
33. Chicken and Veal Pot Pie.
Boil the meat until about half done, if chickens
they should be jointed. Take up the meat, and put
it in a pot with a layer of crust, to each layer
of meat ; have a layer of crust on the top, cover the
whole with the liquor the meat was boiled in. Keep
a tea kettle of boiling water, to'turn in when the wa-
ter boils away, (cold water makes the crust heavy.)
If you wish to have it brown, heal a bake pan lid,
and cover the pot while it is cooking, which takes
about an hour. The crust for the pie is good, made
like common pie crust, only very plain, roll it about
an inch thick, cut it with a tumbler, into small cakes.
Raised pie crust, is generally preferred to any other,
it is made in the following manner. Rub together,
three pints of flour one cup of butter, half a tea spoon-
ful of salt, and then turn in a tea cup of yeast, and
half a pmt of water. Set it in a warm place to rise,
when risen, (which will be in the course of ten or
twelve hours, in cold weather,) roll it out, and cut it
2
14 Meats.
into small cakes. If it is not stiff enough to roll out,
knead in a little flour, if too stiff, put in a little water.
Potatoe pie crust is good, boil the potatoes, peel and
mash them fine, put in a tea spoonful of salt, a
piece of butter of the size of a hen's egg, and half a
pint of milk, mix flour with it till of the right consis-
tency to roll out, cut it into cakes, and put them with
the meat. A very good way to make the crust, when
you happen to have unbaked wheat bread j is to roll
out the dough several times and spread butter on it
each time, let it lay about half an hour, before you
put it with the meat.
34. To Frizzle Beef.
Take tender smoked beef and shave it off thin, put
it in a stew pan, with boiling water enough to cover it,
let it stew ten or fifteen minutes ; three or four min-
utes before it is done, thicken the water it is stewed in
with a little flour, when taken up sprinkle on a little
pepper. This makes a nice dish for breakfast, provi-
ded the beef is moist and tender.
35. Warmed over J\leats.
Boiled or roasted veal makes a nice dish, chopped
very fine, and warmed up with a little pepper, a
small piece of butter, and a little water, if you have
gravy, it is very good instead of the butter and
water. A little nutmeg and the rind and juice of half
a lemon improve it, the rind should be chopped very
fine, (none of the white part should be used.) When
well heated through, take it up and cut a couple of
lemons in slices, and lay over it. Veal and fresh or
salt beef, are all of them good, minced fine, with boil-
ed potatoes, and warmed up with pepper, salt and
gravy, if you have not gravy, use a little butter and
water. Some people like boiled onions, or turnips.
Meats. Gravies and Sauces. 15
chopped fine, and mixed with the minced meat, in-
siead of potatoes. Veal, lamb and mutton, are good
ut in small strips, and warmed with boiled potatoes,
cut in slices, and pepper, salt, and gravy. Roast
beef and mutton, if not cooked too much, are nice
cut in slices, and just scorched on a gridiron. Meat
when warmed over, should only be on the fire just
long enough to get heated well through, if on the fire
long, most of the nourishment of the meat will be ex-
tracted, and it will be very indigestible. Cold fowls
are nice jointed and warmed up, with a little water
and salt, then take the fow.s out of the water, put them
in a frying pan, that has a little hot butter in it, and
fry them, till of a light brown, they should have a little
flour sprinkled over them before they are browned.
Thicken the water with flour, that the fowls were
warmed in, put a little butter in it, and turn it over
the meat, when taken up.
36. Jl Ragout of Cold Veal
>
Out boiled or roasted veal, in nice slices, flour and
fry them in butter, till of a light brown. Then take
them up and turn a little hot water into the butter
they were fried in, mix a little flour with water and
into the gravy, season it with salt, pepper, iace, and
catsup, if you have any, and a little lemon juice. Put
in the meat and stew it till very hot.
37. Drawn Butter.
Mix a couple of tea spoonsful of flour, gradually
with a little water, stir it till free from lumps, thin it,
and stir it into half a pint of boiling water, let it boil
four or five minutes, then put in about a quarter of a
Ib. of butler, previously cut in small pieces, set it
where it will melt gradually. If carefully mixed it
ivil! be free from lumps, if not strain it, before it is
Gravies and Sauces.
put on (o the table. If the butter is to be eaten on
fish, cut up several boiled eggs into it. A little cur-
ry powder sprinkled in it, will convert it into curry
sauce.
38. Burnt Butter.
Put a couple of ounces of butter, in a frying pan,
set it on the fire, when of a dark brown color, put in a
table spoonful of vinegar, a little pepper and salt.
This is nice for fish, or boiled eggs.
39. Roast Meat Gravy.
Meat when put down to roast, should have about a
pint of water in the dripping pan. If you like your
gravy very rich, skim off the top of the drippings to
your meat, and use them, if you like it plain, stir up
the drippings, strain them and put in a skillet and boil
them. Mix a tea spoonful of flour, with a little cold
water, and stir it into the gravy. Lamb and veal re-
quire a little butter in the gravy.
40. Sauce for cold Meat, Fish or Salad.
Mix the yolks of two eggs boiled soft, with a mus-
tard spoonful of made mustard, a little salt and pep^
per, two table spoonsful of salad oil, or melted but-
ter, when well mixed, put in three table spoonsful of
vinegar. A table spoonful of tomato, or mushroom,
catsup, improves it.
41. Wine Sauce for Venison or Mutton.
Warm half a pint of the drippings, or the liquor,
the meat was boiled in. When it boils, mix a tea
spoonful of scorched flour, with a little water, and
stir it in, put in a little pepper, salt, and quarter of a
Gravies and Sauces. 17
tea spoonful of cloves, put in a table spoonful of cur-
rant jelly, and half a tumbler full of wine, just before
you take it from the fire. Many people prefer mel-
ted currant jelly, to any other sauce for venison.
42. Rice Satice.
Boil half a tea cup of rice, till soft, then stir in
two table spoonsful of milk, a little salt, and a nut-
meg, or mace, sweet herbs, a boiled onion, and strain
it. This is a very nice accompaniment to game.
43. Oyster Sauce.
Take the juice of your oysters, and to a pint put
a couple of sticks of rnace, a little salt and pepper,
put it on the fire, when it boils, mix two tea spoons-
ful of flour, with a little milk, and stir it in. When it
has boiled two or three minutes, put in about half a
pint of solid oysters, a piece of butter of the size of
half an egg, when scalded through take them up,
44. Liver Sauce for Fish.
Boil the liver of the fish, then mash it fine, stir it
into drawn butter, put in a little cayenne or black pep-
per, a couple of tea spoonsful of lemon juice, and a
table spoonful of catsup.
45. Lobster Sauce.
Mash the yolks of two eggs, boiled soft, with the
spawn of the lobster, and a lea spoonful of water,
when rubbed smooth, put in a mustard spoonful of
made mustard, two table spoonsful of salad oil, or mel-
ted butter, a little salt, pepper, and five table spoons*
ful of vinegar.
18 Gravies and Sauces.
46. Chicken Salad.
Boil four eggs three minutes, take them out of the
shell mash, and mix them, with a couple of table
spoonsful, of olive oil, or melted butter, two thirds
of a tumbler of vinegar, a tea spoonful of mixed mus-
tard, half a tea spoonful of salt, quarter of a.tea spoon-
ful of pepper, and a little essence of celery, if you
have any. Cut up a boiled chicken that weighs two
or three pounds, into small strips, and turn the sauce
over it.
47. Sauce for Turtle, or Calf's Head.
To half a pint of drawn butter, or thickened beef
gravy, put the juice of half a lemon, a little sage, basil,
or sweet marjoram, a little cayenne pepper, and a wine
glass of wbjte wine, just before you take it up.
48. Apple Sauce.
Pare and quarter the apples, take out the cores,
stew them in cider. When soft take them up, put in
a piece of butter of the size of a walnut, to every
quart of the sauce, sweeten it to your taste, with brown
sugar. Another way which is very good, is to boil
the apples, with a few quinces, in new cider, and mo-
lasses enough to sweeten them, till reduced to half
the quantity. This kind of sauce will keep good for
several months.
49. Pudding Sauce.
Mix a tea cup of butter, with two of nice brown
sugar, when white, put in a wine glass of wine, or
brandy, flavor it with nutmeg, essence of lemon or
rosewater. If you wish to have it liquid make two
Gravies and Sauces. 19
thirds of a pint of thin starch, and stir it into the but- 1 '
ter and sugar. If you wish to have it foam, put in a
little cider. Cider instead of wine, or brandy, answers
very well, for common pudding sauce.
50. Tomato Catsup.
i
Wipe the tomatoes, which should be perfectly ripe.
Boil them till soft in a little water. Strain the whole
through a sieve, season it highly, with salt, pepper,
cloves, allspice and mace, then boil it fifteen minutes.
Let it stand twenty four hours, then take off the wa-
tery part, bottle the remainder, seal it tight, and keep
it in a cool place. Made in this way it will keep the
year round. The catsup, should be stewed in tin,
and the later in the season it is made, the less liable
will it be to spoil.
51. Mushroom Catsup.
Put a layer of fresh mushrooms, in a deep dish,
sprinkle a little salt over them, then put in another
layer of mushrooms, and salt, and so on, till you get
in all the mushrooms, let them stand several days,
then mash them fine ; to each quart, put a tea spoon-
ful, of black pepper, put it in a stone jar tightly cov-
ered, set it in a pot of boiling water, boil it two hours,
then strain it without squeezing the mushrooms. Boil
the juice half an hour, skim it well, let it stand a few
hours to settle, then turn it off carefully through a
sieve, bottle, cork, and seal it tight, set it in a cool
place.
52. Essence of Celery.
Steep half an- oz. of bruised celery seed, in a quar-
ter of a pint of brandy, for a fortnight. A few drops
of this, will give a fine flavor to soup.
20 Soups.
53. Soup Herb Spirit.
- Those who like a variety of herbs, in soup, will
find it very convenient, to have the following mixture.
Take when in their prime, thyme, sweet marjoram,
sweet basil, and summer savory, dry, pound, and sift
them, steep them in brandy. The herb spirit will be
fit for use, in the course of a fortnight.
54. Veal Soup.
A leg of veal, after enough has been cut off for cut-
lets, makes a soup nearly as good as calves head.
Boil it with a cup two thirds full of rice, a pound and
a half of pork, season it with salt, pepper, and sweet
herbs, if you like, a little boiled celery cut in slices, or
a little essence of celery improves it, parsly, carrot, and
onions, boiled in the soup, are liked by some people.
If you wish for balls in your soup, chop veal fine,
mix it with a couple of eggs, a few bread crumbs, a
small piece of butter, or raw pork chopped fine, put
in salt and pepper, to your taste, or a little curry
powder, boil them in the soup. Just before you take
the soup up, put in a couple of slices of toast, cut into
small pieces. The veal should be taken up before
the soup is seasoned.
55. Black Soup.
The shank of beef, is the best part for soup, cold
roast beef bones, and beef steak, make very good
soup. Boil the shank four or five hours, in water
enough to cover it. Half an hour before the soup
goes on the table, take out the meat, thicken the soup
with scorched flour mixed with cold water, season it
with pepper, salt, nutmeg, and cloves, a little tomato
catsup improves it, put in sweet herbs or herb spirit if
you like.
Soups.
Some people boil onions in the soup, but as they
are very disagreeable to many persons, it is better to
boil them and put them in a dish by themselves. Take
bread soaked soft, mash it well and put in a little of
the boiled beef chopped fine, a couple of eggs, a very
little flour, season it highly with salt, pepper, cloves,
and mace, do it up in small balls and boil them in the
soup fifteen minutes.
56. Cays Head or mock Turtle Soup.
Boil the head till perfectly tender, then take it out,
strain the liquor, and set it away till the next day, then
skim off the grease. Cut up the meat, and put it in
the liquor, together with the lights, (the brains should
be reserved for the balls) warm it, and season it with
salt, pepper, cloves, mace, and sweet herbs if you like
and onions, let it stew gently for half an hour. Just
before taking it up add half a pint of white wine. For
the balls chop lean veal fine, with a small piece of raw
salt pork, add the brains, and season it highly with
salt, pepper, cloves, mace, and sweet herbs, or curry
powder, make it up into balls, about the size of half a
hen's egg, boil part in the soup, and fry the remainder,
and put them in a dish by themselves.
57. Chicken or Turkey Soup.
The liquor that turkey or chicken is boiled in
makes a good soup, with half a tea cup of rice, and a
a Ib. of pork boiled in it. If you do not like it very
fat, let it stand till the next day after the turkey is boil-
ed, skim off the fat, season it with salt, pepper, and
sweet herbs. If you like vegetables in soup, boil them
by themselves, slice them up when done and put
them in the turreen with toasted bread, cut in small
pieces ; or toasted crackers. When the soup is hot,
turn it on them.
Soups.
58. Oyster Soup.
Take a couple of quarts of oysters out of the liquor
with a fork, strain the liquor, and if there are any
shells in them rinse them off. To each quart put a
pint of milk or water. Set them on the fire, when it
begins to simmer skim it, mix three tea spoonsful of
flour, with a little milk, stir it in when the oysters boil,
when it boils again take it up and season it with salt,
pepper, a table spoonful of tomato catsup, a table
spoonful of vinegar and a small lump of butter ; turn it
on to a slice of toast cut in pieces.
59. Pea Soup.
To a quart of peas, put a quart of cold water soak
them over night, in a warm place. Next day set them
to boiling four or five hours, before they are to be ea-
ten, put in a couple of Ibs. of pork to two quarts of
the peas, add in a little more water, if not likely to be
sufficiently soft, put in a tea spoonful of saleratus half
an hour before you take up the soup.
60. To Bake Beans.
Pick over the beans, wash, and put them in a pot
with cold water enough to cover them, hang them
over the fire where they will keep just lukewarm.
When they begin to grow soft, stew them over a hot
fire several minutes, with a heaping tea spoonful of sal-
eratus. Then take them up with a skimmer, and put
them in a baking pot, gash a Ib. of pork and put it down
in the pot so as to have the beans just cover it, pour in
cold water till you can see it at the top. They will
bake in a hot oven in the course of three hours ; but
they will be better to remain in it five or six. Beans
are very good stewed, without being baked.
Soups. 23
61. Poached Eggs.
Break your eggs into a dish and beat them to a
foam. Then put them on a few coals, put in a small
lump of butter, a little salt, let them cook very slow-
ly, stirring them constantly till they become quite
thick, then take them up, and turn them on buttered
toast.
62. To Boil Eggs.
They should be put into boiling water, and if you
wish to have them soft, three minutes is long enough
to boil them, if you wish to have them hard, they
should boil five minutes. Another way to boil them,
is to break the shells and drop the eggs, into a frying
pan of boiling water, let them boil three or four min-
utes. If you do not use the figs, as a garnish, salt
and butter them, when you take them up.
63. Omelet.
Bent your eggs to a froth, leaving out half the
whites, put in a couple of ounces, of fine minced ham,
corned beef or veal, when veal is used, a little salt
will be requisite. Fry it in butter, till it begins to
thicken. When it is brown on the underside, it is
sufficiently cooked. If you wish to have it brown on
the top, put a heated bake pan lid over it, as soon as
it has set.
64. Fresh Fish.
Fresh fish for boiling, or broiling, are the best the
day after they are caught. They should be cleaned,
washed, and half a tea cup of salt, sprinkled on the
inside of them, and a little pepper, if they are to be
24 Fish.
broiled. Set them in a cool place. When fresh fish
are boiled, they should be put in a strainer, or sewed up
in a cloth carefully ; put them in cold water, with
the backbone down ; with eight or ten pounds of fish,
boil half a tea cup of salt. Many people do not put
their fish into the pot, until the water boils, but it is
not a good plan, as the outside gets cooked too much,
before the inside is cooked sufficiently. Fish for
frying, should be wiped dry after being washed, and
flour sprinkled on them. For five or six Ibs. of fish,
fry three or four slices of pork, when brown, take
them up, and put in the fish, if the pork does not
make sufficient fat, to fry the fish in, add a little lard.
For good plain gravy, mix a tea spoonful or two of flour
with a little water, and turn in, when you have taken
up the fish ; when well mixed, add a little butter and
pepper, when it boils, turn it on to the fish. Boiled
fish, should be served up with drawn butter, or liver
sauce. For a garnish to boiled fish, boil several eggs
five minutes, cool them in water, then take off the
shells, and cut them in slices, and lay them round the
fish ; parsly and pepper grass, are also a pretty gar-
nish for boiled fish. For broiling fish the gridiron
should be greased with a little butter, the inside of the
fish should be broiled first.
65. Fresh Cod,
Is good boiled, fried, baked, or made into a chow-
der. It is too dry a fish to broil.
66. Halibut,
Is nice cut in slices, and broiled or fried ; the fins
and the thick part, are good boiled.
67. Striped and Sea Bass,
Are good fried, boiled, broiled, baked or made
into a chowder.
Fish. 25
65. Black Fish.
Black fish are the best fried, or boiled, they will
do to broil but are not so nice as cooked in any other
way.
69. Shad.
Fresh shad are the best bloated and broiled ; but
they are good boiled or fried, the spawn and liver
are nice fried in lard. Salt shad is good boiled, with-
out any soaking, if liked quite salt, if not pour on scald-
ing water, and let them soak in it, half an hour, then
drain off the water, and boil them twenty minutes,
Salt shad and mackerel for broiling, should be soak-
ed twenty four hours, in cold water, the water should
be changed several times. To salt twenty five shad,
mix one pound of sugar, a peck of rock salt, two
quarts of fine salt, and quarter of a pound of salt
petre. Put a layer of it at the bottom of the keg,
then a layer of shad, with the skin side down, sprinkle
on the mixed salt, sugar, and salt petre, and so on
till you get in all the shad. Lay a heavy weight on
the shad, to keep it under brine. If there is not
brine enough in the course of a week, add a little more
sugar, salt, and salt petre.
70. Chowder.
Fry three or four slices of pork until brown. Cut
each of your fish into five or six slices, flour and put
a layer of them in your pork fat, sprinkle on pepper
and very little salt, cloves, and mace, if you like, lay
on several crackers, previously soaked soft, in cold
water, and several bits of your fried pork, this operation
repeat, till you get in all your fish, then turn on nearly
water enough to cover them, put on a heated bake pan
3
26 Fish.
lid. When the fish has stewed about twenty minutes,
take them up, and mix a tea spoonful of flour, with a
little water, and stir it into the gravy, add about an ounce
of butter, and cloves. Half a pint of white wine, and
the juice of half a lemon, or a tea cup of tomato cat-
sup, improve it. Bass and Cod, make the best chow-
der. Some people like them made of clams, the
hard part should be cut off.
71. Stuffed and Baked Fish.
Soak bread in cold water, till soft, then squeeze out
all the water, mash it and mix it with a piece of but-
ter, of the size of a hen's egg, a little salt, pepper,
cloves, and mace, a couple of raw eggs, makes the
dressing cut smoother. Fill the fish with this dressing,
and sew it up. Put a tea cup of water in a bake pan,
and a small piece of butter, lay in the fish ; bake it
about an hour. Fresh cod, bass, and shad, are suita-
ble fish for baking.
72. Salt Cod,
Should be soaked in lukewarm water, till the skin
will come off easily. Scrape it, and change the wa-
ter, and put it over a moderate fire, where it will keep
warm without boiling, boiling hardens rather than
softens it. It takes three hours to soak it soft. It
should be cut into good square pieces, and served up
with drawn butter. Cold codfish is good, minced up
fine, with potatoes, and warmed up with butter, and a
little water.
73. Fish Cakes.
Cold, boiled, salt, or fresh fish, are nice mixed up
fine, with potatoes, a little butter put in, and moulded
up, into small cakes, with the hand, fry them in pork
fat, or butter.
Fish. 27
74. Lobsters and Crabs.
Put them into boiling water, and boil them three
quarters of an hour, if large, if not, half an hour will
be long enough. Boil two thirds of a tea cup of salt,
with four or five pounds of lobsters. When cold
crack the shells, take out the meat. Be careful to
get out the blue vein, and what is called the lady, as
they are very unhealthy.
Lobsters are good cold, or warmed up, with a little
vinegar, pepper, salt, and butter. A way of dress-
ing them, which looks very prettily, is to pick out the
spawn, and red chord, mash it fine, and rub it through
the sieve, put in a little butter and salt, cut the lobsters
into small squares, and warm it together with the
spawn, over a moderate fire. When hot take it up,
and garnish it with parsly. The chord and spawn
'when strained, are a handsome garnish for any kind of
boiled fish.
75. Scollops.
Are nice fried, or boiled and pickled like oysters,
for frying, they should be previously boiled, and taken
out of the shells, and all but the hearts thrown away,
as the rest is very unhealthy, dip the hearts, into flour,
and fry them till brown in lard. The hearts are also
good stewed with a little water, butter, pepper, and
salt.
76. Eels.
If very large, are best, bloated and broiled, they
should be bloated several hours before cooking them.
If not very large fry them in pork fat; large eels are
nice cut into small strips, and laid in a deep dish, with
bits of salt pork and pepper, and baked for half an
hour.
28 Fish.
77. Clams.
Wash and boil them, until the shells open, with just
water enough to prevent their burning at the bottom
of the pot. When the shells open, take the clams out
of them, and warm them, with a little of the liquor,
they were boiled in, and a little butter, pepper, and
salt. Soak a slice of toasted bread, in the clam li-
quor, put it in the bottom of a dish and turn the clams
on to it when hot. For clam pancakes, take some of
the clam liquor, and mix with a little flour, to a pint of
flour put two beaten eggs, and a little salt, fry them in
lard. Very large long clams are nice taken out of
the shell without boiling and broiled.
78. Stew Oysters.
Take the oysters out of the liquor with a fork, rinse
the bits of shell from them, and strain the liquor, put
the oysters in a stew pan, with the juice, when scald-
ed through, take them up, turn them on buttered toast,
salt, butter, and pepper them, to your taste, some
cooks add a little catsup or lemon juice.
79. To Fry Oysters.
Take those that are large, dip them in eggs, and
fine bread crumbs, fry them in lard, till of a light
brown. They are a nice garnish for boiled or fried
fish, if fried when first caught with a little salt, and
pepper, sprinkled on them, will keep good several
months, provided they are put into a bottle and cork-
ed tight, as soon as cooked. Whenever they are to
be eaten, warm them with a little water.
80. Oyster Pancakes.
Mix the juice of the oysters, with flour, in the pro-
portion of a pint of liquor, to a pint of flour, if you
Fish. Vegetables. 29
have not juice enough, put in a little milk, or water,
add a couple of eggs, and a little salt to each pint, fry
them in lard.
81. Oyster Pie.
Line a deep dish with pie crust, fill it with dry pie-
ces of bread ; make a nice puff paste, and cover the
dish with it, bake till of a light brown, either in a quick
oven or bake pan, have the oysters just stewed, by the
time the crust is done, take off the upper crust, and
remove the pieces of bread, put in the oysters, season
them with salt, pepper, and butter, a little catsup im-
proves the pie, but is not essential, cover it with the
crust.
82. Scolloped Oysters.
Pound crackers or rusked bread till fine, butter
scolloped tins or shell, sprinkle on the crumbs, then
put in a layer of oysters, a small lump of butter, a lit-
tle pepper, salt, and juice of the oysters, put on anoth-
er layer of crumbs, and oysters, and so on till the
shells are filled, having the bread crumbs on top;
bake them until a light brown.
83. Vegetables. Potatoes.
O
The best way to cook potatoes, is to pare and put
them in a pot, with just boiling water enough to prevent
their burning, put in a little salt, and cover them up
tight, let them stew till you can stick a fork through
them easily. If there is any water in the pot turn it
off, and put it back on the fire, and let the potatoes
steam a few moments longer. The easiest way to
cook them, is to put them in boiling water, with the
skins on, they should boil constantly till done, if you
wish to have them mealy ; they are more mealy, to
have the water turned off, as soon as you can stick a
3*
30 Vegetables.
fork through them easily, and put in a warm place,
where they will steam, the lid should be off. Cold,
mashed, or whole potatoes are nice cut in slices, and
fried in lard or butter. Sweet potatoes are the best
baked. Most potatoes will boil sufficiently in half an
hour, new Irish potatoes will boil in less time.
84. Turnips.
White turnips require about as much boiling, as po-
tatoes. When tender take them up, peel and mash
them, season them with a little salt and butter. Yel-
low turnips require about two hours boiling, if very
large, they should be split in two.
85. Beets.
Beets should not be cut, or scraped before they
are boiled. In summer they will boil in an hour, in
winter it takes three hours to boil them tender. Boil-
ed beets cut in slices, and put in vinegar, for several
days, are nice.
86. Parsnips and Carrots.
The best way to cook them, is to scrape and split
them in two, put them in a stew pan with the flat side
down, pour on boiling water enough to cover them,
when done take them up, and butter them. Many
people boil parsnips whole, but it is not a good plan,
as the outside gets done too much, before the inside is
cooked sufficiently.
87. Onions.
Peel and put them in boiling milk, water will do to
boil them in but is not as good, when done take them
up salt them, and turn a little melted butter, over
them.
Vegetables. 31
88. Artichokes.
Scrape and put them in boiling water with a table
spoonful of salt, to a couple of dozen, when boiled
tender (which will be in about two hours) take them
up and butter them.
89. Squashes.
If very young boil them whole, if not they should
be pared quartered and the seeds taken out, boil them
till very tender, then take them up, put them in a
cloth, and press out the water, mash them in a dish,
salt and butter them to your taste.
90. Cabbage.
Take off the loose leaves, cut the stalky part in
quarters, to the heart of the cabbage. Boil it an
hour, if not boiled with corn beef put a little salt in
the pot. Cauliflowers will boil tender in fifteen or
twenty minutes.
91. Asparagus.
The tough part should be cut in thin slices, and
boiled eight or ten minutes, before the other part is
put in, lay the remainder compactly together, tie it in
small bundles and boil it from fifteen to twenty min-
utes, according to its age. Take it up when tender,
with a skimmer lay it on buttered toast, in a deep dish,
sprinkle a little salt on it, melt a little butter, and turn
over it.
92. Peas.
Shell and boil them, from fifteen to thirty minutes,
according to their age, and kind, if very old a tea
32 Vegetables*
spoonful of saleratus boiled with them, makes them
better and more healthy. When tender take them up
salt and butter them to your taste.
93. Beans.
String beans, should have the strings carefully ta-
ken off and if old, the edges should be cutoff; if the
beans are old put saleratus in the pot, in the propor-
tion of half a tea spoonful of saleratus, to a peck of
beans it should be put in before the beans. Boil
them from twenty five to thirty minutes, salt and but-
ter them when you take them up. Beans and all oth-
er summer vegetables, should not be picked longer
than one day before being cooked ; the fresher green
vegetables are the belter they are and more healthy.
94. Corn,
Should be put in boiling water with a little salt, and
boiled from ten to twenty minutes, according to its age,
It is much sweeter to be boiled on the cob.
95. Greens.
White mustard, spinach and the leaves and roots
of very small beets, are the best greens. Boil them
with a little salt and saleratus in the water.
96. Salads,
Should be fresh, and put in cold water, for half an
hour before they are eaten. Cucumbers, to be healthy,
should not be picked longer than a day before they
are eaten, they should be kept in cold water, and fif-
teen or twenty minutes before they are eaten, pare
and slice them, into fresh cold water.
T^egetables. o3
97. To Steiv Mushrooms.
Peel and put them in a sauce pan, with just enough
water, to prevent their burning to the bottom of the
pan. Put in a little salt, and shake them occasionally.
When they have stewed about twenty minutes, put in
-a little butter, pepper, and salt ; a liule wine and
cloves improve them. They should be stewed very
slowly, and taken up as soon as seasoned, turn them
on buttered toast.
98. Egg Plant,
Should be cut in slices, about half an inch thick, be-
tween every slice sprinkle a little salt, let them lay two
hours before cooking, then scrape off the salt and fry
them till brown in lard.
99. Celeriac.
This is an excellent vegetable, but it is but little
known. The stalks of it, can hardly be distinguished
from celery, and it is much easier cultivated. The
roots are nice boiled tender, and cut in thin slices and
put in soup, or meat pie, or cooked in the following
manner, and eaten with meat. Scrape and cut them
in slices, and boil them, till perfectly tender, then take
them up sprinkle on a little salt and stew them in a
little milk four or five minutes, turn them into a dish,
and put in a little butter,
100. Salsify or Vegetable Oyster.
The best way too cook it, is to cut it in slices, and
dip it into an egg and fine bread crumbs, fry it in lard.
It is very good boiled, and then stewed a few moments
in milk, and a little butter put on it, or cut in slices,
and fried in butter, made like that for oyster pan-
cakes, substituting milk for the juice of the oyster.
34
101. Tomatoes,
If very ripe will skin easily, if not pour on scald-
ing water, and let them remain in it four or five min-
utes. Peel and put them in a stew pan with a ta-
ble spoonful of water if not very juicy, if so no water
will be required, put in a little salt, and stew them in tin,
for half an hour, when done turn them into a djsh with
buttered toast. Another way of cooking them, which
is considered very nice by epicures, is to put them in a
deep dish, with powdered bread crumbs, or crackers,
a layer of each alternately, sprinkle salt, and pepper,
on each layer, and put on small bits of butter, over
each layer, some people like a little nutmeg and su-
gar. Have a layer of bread crumbs on the top, and
bake it, in a bake pan three quarters of an hour.
102. Gumb.
Take an equal quantity of young tender okra chop-
ped fine, and ripe tomatoes skinned, an onion shred-
ded fine, a small lump of butter, a little salt and
pepper, put the whole in a stew pan, with a table
spoonful of water, and stew it till tender.
103. Southern Manner of Cooking Rice.
Pick over the rice, and wash it in cold water, put
it in three quarts of boiling water with half a tea spoon-
ful of salt, to a pint of the rice. Boil it seventeen
minutes, then turn off the water very close, put it over
a moderate fire with the lid of the pot off, let it steam
fifteen minutes. Rice boiled in this manner is supe-
rior to any other ; but care must be taken to be exact
in the time of boiling and steaming, as a few moments
variation makes a great deal of differencewith it, the
water should boil when it is put in the pot, and not
Pickles. 35
allowed to stop boiling till done. The water that the
rice is cooked in makes nice starch if boiled a few
moments by itself.
104. To Pickle Peppers.
i
If you do not like them fiery, take out the seeds,
they should be taken out carefully with a penknife, so
as not to mangle the pepper. Soak them in salt and
water, eight or nine days, change the water each day,
and keep them in a warm place. If you like them
stuffed, put in cinnamon, cloves, mace, and nasturtions,
lay them in cold spiced vinegar. Tomatoes when
very small, and green, are good pickled with the pep-
pers.
i
105. Mangoes.
Procure muskmelons as late in the season as
possible, and those that are very green; if pickled ear-
ly, they are api to spoil. Take out the seeds, and
soak them in salt and water, three or four days. Then
take them out of the water, sprinkle powdered cloves,
and nutmeg, round on the inside of the melon, fill
them with strips of horseradish, cinnamon, smalTstring
beans, or flag root, nasturtion, and radish tops, fill the
crevices, with American mustard seed; put on the
covers, and sew each one up in a bag. Lay the mel-
ons in a stone jar, with the side that the covers are
on up ; turn on scalding hot vinegar, with alum, pep-
per corns, and salt in it. Pickled barberries are a
pretty garnish for them.
106. To Pickle Butternuts and Walnuts.
The nuts for pickling should be picked as early as
the first of July unless the season is very backward, if a
pin will go through them easily, they are in a right state
for pickling. Soak them in salt and water, a week,
36 Pickles.
then drain, and scrape or rub them, with a cloth,
sprinkle them with ground cloves, and pour on boiling
vinegar, spiced with cloves, pepper corns, allspice,
and mace, add a little salt. They will be fit to eat in
the course of a fortnight, or three weeks. The vin-
egar they are pickled in, makes a nice catsup, if boil-
ed down to half the quantity, and a little more spice
added.
107. To Pickle Cabbage, and Cauliflower.
Purple cabbages are the best for pickling. Pull off
the loose leaves and quarter them, sprinkle salt on
the flat side of each one, let them lay several days,
then rinse off the salt and drain them; sprinkle
on powdered cloves, mace, salt, and pour on scalding
vinegar, with a few peppers in it, alum and pepper
corns. Cauliflowers are pickled in the same manner
as the cabbages. They will be fit to eat in the course
of a fortnight, after being pickled.
108. To Pickle Onions.
Peel and boil them, in milk and water, a few min-
utes. Put cloves, cinnamon, mace, and salt, in vine-
gar, and heat the vinegar scalding hot in brass. Take
the onions out of the milk and water, drain them,
then turn on the vinegar scalding hot, with two ounces
of alum to each pailful of vinegar. Cover them tight
until cold.
109. To Pickle Artichokes.
Soak the artichokes in salt and water, a week, then
drain and rub them, till you get all the skin ofT, turn
boiling vinegar on them, spiced with pepper corns and
mace, add salt and alum. Let them remain a week,
then tiirn off the vinegar, scald it, and turn it back,
Pickles. 37
while hot on to the artichokes. Continue to scald the
vinegar, at intervals of a week or ten days, until the
vinegar appears to have entered the artichokes.
110. To Pickle Cucumbers.
Pour boiling water on them, when first picked 5 and
let them lay in it eight or ten hours, then put them in
cold vinegar, with alum and salt, in the proportion of
quarter of a pound of the first, and a pint of the last,
to every half barrel of pickles. When you have done
picking your cucumbers for pickling, turn the vinegar
from them, boil and skim it till clear, throw in the cu-
cumbers, and let them boil a few moments, then put
them in fresh cold vinegar, with salt and alum : a few
peppers improve them. Whenever any scum rises
on any kind of pickles turn off the vinegar, scald and
skim it, turn it back when cold on the pickles. Pick-
les of all kinds should be stirred up occasionally, and
if there are any soft ones among them, they should be
thrown away, and the vinegar scalded ; if very weak,
it should be thrown away and fresh added. The vin-
egar when scalded, should not be allowed to cool in
brass. Another method of pickling cucumbers, which
is very good, is to put them in salt and water, as you
pick them, change the water once in three days ; when
you have done picking your cucumbers, take them
out of the salt and water, and put them in cold vine-
gar, with alum, salt, and pepper corns in it.
111. To Pickle Gherkins.
Put them in strong brine, keep them in a warm
place, when they turn yellow, drain off the brine, and
turn hot vinegar on them, let them remain in it near
the fire till they turn green, turn off the vinegar, and
pour on fresh hot vinegar, spiced with pepper corns,
mace, cloves, and cinnamon ; add salt and alum in the
4
38 Pickles. Bread.
same proportions as for cucumbers. These, as well
as all other pickles, should not be kept in glazed
earthen jars.
112. Oystens.
Take the oysters from the liquor, strain and boil it,
then put in the oysters, let them boil one minute, take
them out, and to the liquor, put a few pepper corns,
cloves, a little mace, and the same quantity of vinegar
as oyster juice, boil it fifteen minutes ; when cold turn
it on to the oysters. Bottle and cork them tight.
113. Mushrooms.
Peel and stew them, with just water enough, to
prevent their sticking to the bottom of the stew pan,
shake them occasionally, to prevent their burning.
When tender take them up, and put them in scalding
vinegar, spiced with mace, cloves, and pepper corns,
add a little salt, bottle and cork them up.
114. Wheat Bread.
For six common sized loaves of bread, take three
pints of boiling water, and mix with five quarts of
flour; when thoroughly mixed, add three pints of cold
water, stir it till the whole of the dough is equally
cold; when lukewarm stir in half a pint of yeast, a ta-
ble spoonful of salt, knead in flour till stiff enough to
mould up, cover it over and if the weather is cold set
it near the fire to rise. To ascertain when it is risen,
rut it through the middle with a knife, and if full of
small holes like a sponge, it is sufficiently light. If
the dough gets sour before you are ready to bake it,
dissolve two or more tea spoonsful of saleratus (accor-
ding to the acidity of it,) in a cup of water, and strain it
on ihe dough, work it in well, mould it up, slash it on
Bread. 39
th? skies, to prevent its cracking when baked, put it
in buttered pans, and let it stand ten or twelve min-
utes before you bake it; if you like it quite brown let
it stand in the oven an hour and a half. If the wheat
is grown, use all boiling water, and let it stand till cool
before putting in the yeast. Some people, have an
idea that it kills the life of the flour, to scald it, but it
is a mistake, it makes it much sweeter, and prevents
its moulding soon in warm weather; bread made in
this manner is very nearly as good as that which is
wet with milk. Care must be taken, not to put in the
yeast when the dough is hot, as it will scald it and
prevent its rising. Bread is much better in the win-
ter, -for being made several days before it is baked,
it should be kept in a cool place, and a little flour
knead in every day. Most ovens require heating an
hour and a half for bread, some will heat sufficiently
in an hour, a brisk fire should be kept up, the doors
in the room should be kept shut in cold weather.
Pine, and ash, or birch mixed, are the best wood for
heating an oven. To ascertain if your oven is of the
right temperature, when cleared throw in a little flour,
if it browns in the course of a minute, it is hot enough,
if it turns black wait several minutes before you put
in your things, if not hot enough, set in a furnace of
live coals, after you have put your things in.
115. Sponge Bread.
For four loaves of bread, take three quarts of boil-
ing water and turn it into three quarts of flour. When
lukewarm put in a cup of yeast, a table spoonful of
salt, set it in a warm place to rise, when light knead in
flour till stiff enough to mould up, then let it stand till
risen again, before moulding it up.
116. Rye Bread.
Wet up the rye flour with lukewarm milk, if you
have it ; if not water will do, and the same proportion
40 Bread. Yeast.
of yeast as for wheat flour ; put in a small piece of but-
ter and a little salt. It should not be kneaded as stiff
as wheat flour, as it will be hard when baked ; let it
stand in the pans, after it is moulded up, half an hour.
Brown Bread is made by mixing, Indian meal and
Rye flour. The Indian meal should be scalded ;
when cool, put in the rest of the ingredients, in the
same proportion as for plain rye bread. Bake it be-
tween two and three hours.
117. Rice Bread.
Boil a pint of rice till soft, then mix it with two
quarts of rice flour, a tea cup of yeast, two tea spoons-
ful of salt, and milk enough to render it of the con-
sistency of rye bread-. When light bake it in small
loaves.
113. French Rolls, or Twists.
Turn a pint of lukewarm milk, into a pint of flour,
mix them well together, then turn in a small tea cup
of yeast, two tea spoonsful of salt, and flour enough
to make a thick batter. Set it in a warm place to
rise. When light, put in a piece of butter of the size
of a hen's egg, and half a tea cup of lukewarm water,
the butter should be melted before it is put in ; knead
in flour until stiff enough to roll out. Let it stand till
risen again, then roll it out, about half an inch thick,
cut it into narrow strips, braid and twist them a little, as
you braid them. Lay them on flat buttered tins, let
them remain from twenty to thirty minutes, then bake
them slowly.
119. Yeast.
Boil a small handful of hops, in two quarts of wa-
ter, when ?il the strength is obtained from them, strain
Yeast. ^ f
the liquor, and put it back on the fire, take a little of
it, and mix smoothly with a couple of tahle spoonsful
of flour, mix it with the boiling liquor, when it has
boiled five or six minutes, take it from the fire, and
when lukewarm, add a tea cup of yeast, keep it in a
warm place till risen, then stir in a table spoonful of
salt, turn it into ajar, and cover it up tight. Some
people keep yeast in bottles but they are very apt to
burst. Yeast made in this manner, will keep a fort-
night in the warmest weaiher. If your yeast appears
to be sour, put a little salerams in just before you put
it into your bread ; if it docs not loam well, it is loo
stale to use. Another method of raising bread, which
is very good, is to leave about half a pound of dough,
from one week's baking to another. It should be roll-
ed out thin and dried in the sun", about two hours be-
fore you wish to bake your bread, turn a quart ol
warm water to it, and set it mrar the fire till lighl,
which will be in the course of an hour, then scald your
dough, and when lukewarm, slir in the yeast; it will
raise the bread in the course of an hour. This can
only be used two or three times, without iiaving fresh
yeast put to it.
120. Yeast Cakes.
-
Slir into a pint of yeast, a table spoonful of salt, and
Indian meal sufficient to enable you to roll it out.
When rolled thin, cut it into cakes will) a tumbler,
and dry them in the wind ; in hot weather, care must
be taken to keep them from the sun, or they will fer-
ment ; when perfectly dry, tie them up in a bag, and
keep them in a cool dry place. To raise four or five
loaves of bread, take one of these cakes, and put it in
half a pint of warm water, set it near the fire to rise,
when light use it to raise your dough.
42 Biscuit.
121. Biscuit.
Melt a cup of butter, and mix it with half a pint of
lukewarm milk ; if you have not milk, water will do,
add a tea cup of yeast, two tea spoonsful of salt, and
flour to render it sufficiently stiff to roll out. Set it in.
a warm place, when light, roll it out about an inch
thick, cut it with a tumbler into cakes and let them
stand half an hour before baking them.
122. Butter Milk Biscuit.
Dissolve a couple of tea spoonsful of saleratus, in a.
tea cup of milk, sour is the best. Mix it with a pint
of buttermilk, three tea spoonsful of salt ; a little cream
improves it; knead in flour till stiff enough to roll out..
Mould it into small cakes, and bake them directly.
123. Hard Biscuit.
Weigh out four pounds of sifted flour; takeout
about a quarter of a pound of it, rub the remainder
with four ounces of butter, two tea spoonsful of salt,
and four eggs. Wet up the whole with milk, pound it
out flat with a rolling pin, sprinkle a little of the re-
served flour over it lightly, roll it up and pound it out
thin again, sprinkle on more of the flour, roll it up, this
operation continue to repeat, until you get in all the
reserved flour. Then mould it up into small cakes,
lay them on flat buttered tins, flatten and cover them,
with a damp cloth as you lay them on the tins, to pre-
vent their drying too fust. Bake them in a quick oven.
124. York Biscuit.
Rub together six ounces of butter, two pounds and
three quarters of flour, dissolve a couple of tea spoons-
ful of saleratus in a little milk, and mix it with the
Hot Cakes.
flour, add a tea spoonful of salt, and milk sufficient to
enable you to roll it out. Pound it out thin and cut is
into cakes, bake them till a light brown.
125. Rice Cakes.
Mix a pint of soft boiled rice, with a pint of milk,
or water, a tea spoonful of salt and a couple of beaten
eggs. Stir in rice or wheat flour, till of the right con-
sistency to roll out. Cut them into cakes and bake
them.
126. Rice Ruffs'.
To a pint of rice flour, put a pint of boiling water,
a tea spoonful of salt, and four eggs, beaten to a froth.
Drop this mixture into boiling fat, by large spoonsful.
127. Buck Wheat Cakes.
Mix a quart of buck wheat flour, with a pint and a
half of warm milk, (water will do but is not quite as
good) and a tea cup of yeast, then set it in a worm
place to rise. When light (which will be in the course
often or twelve hours,) add a tea spoonful of salt, if
sour the same quantity of saleratus, dissolved in milk,
and strained, thin them with a little milk. Fry them in
just fat enough to prevent their sticking to the griddle
or pan. Salt pork rinds, beef fat,, or lard, are good to
fry them in.
128. Economy Cakes.
Soak dry pieces of bread in water, till soft enough
to mash fine, squeeze out all the water, and to three
pints of the bread pulp, put a couple of table spoonsful
of flour, one beaten egg, half a tea spoonful of salt,
the same quantity of saleratus, dissolved in a cup of
milk and strained. If not thin enough stir in a little
44 Hoi Cakes.
more milk. Cook them in the same manner as buck
wheat cakes.
129. Green Corn Cakes.
Mix a pint of grated green corn, with three table
spoonsful of milk, a tea cup of flour, half a cup of mel-
ted butter, one egg, a tea spoonful of salt, half a tea
spoonful of pepper. Drop this mixture by the spoon-
ful into hot butter, and fry it eight or ten minutes.
These cakes are nice served up with meat for dinner.
130. Corn Cake.
To a quart of milk put three beaten eggs, a tea
spoonful of salt, mix it with sifted Indian meal enough
to make a thin batter. Bake it in a bake pan about
one hour. Buttermilk or sour milk with a tea spoon-
ful of saleratus, is better to mix with the Indian meal,
than sweet milk and eggs.
131. Indian Slap Jacks.
Mix a quart of milk with a pint of Indian meal, four
table spoonsful of flour, three beaten eggs, a tea spoon-
ful of salt. A table spoonful of molasses or a little
stewed pumpkin is thought by many people to improve
them. Fry them in lard. Another way which is
very good, is to scald a quart of Indian rneal and half
a pint of wheat flour with milk, (water will do but is
not as good) stir in a small tea cup of yeast and set
them in a warm place to rise. When light fry them,
in just fat enough to prevent their sticking to the grid-
dle.
132. Johnny Cakes.
Scald sifte.I Indian meal, put in a little salt, mould
it with the hand into cakes, of the size of biscuit. In
*
Hot Cakes. 45
order to mould them up, considerable flour must be
rubbed on the hands. Fry them in fat enough to
cover them. When cooked split and butter them.
133. Hoe Cakes.
Stir up Indian meal, with cold water sufficient to
make a batter, of the consistency of buck wheat cakes,
add a tea spoonful of salt, a table spoonful of melted
butter. Butter your bakepan and turn this mixture in-
to it and bake it about an hour. Indian meal wet up
in this manner is good fried.
134. Muffins.
Mix a pint of lukewarm milk, with the same quan-
tity of flour, a tea spoonful of 'salt, a piece of butter,
of the size of a hen's egg. When light beat a couple
of eggs and put in ; butter muffin rings, and put them
in a buttered pie pan, turn in the mixture and bake
them till of a light brown*
135. Flour Waffles.
Gradually turn a quart of milk or water on to a quart
of flour, stirring it well as you turn it in, so that it may
not be lumpy, add a tea cup of yeast, a tea spoonful
of salt, a table spoonful of melted butter, a couple of
eggs, improve them, but they can -be dispensed with
very well. When light bake them in waffle irons, well
heated and greased with lard, before each one is
poured in. Bake them on hot coals ; when they have
been on the fire about two minutes, turn the irons, and
let them brown on the other side.
136. quick Waffles. IH
Into a quart of flour stir slowly a quart of milk or
water> beat five eggs and put in, together with a tea
46 Hot Cakes. Sweet Cakes.
spoonful of salt and a table spoonful of melted butter.
They are cooked in the same manner as other vvaffies.
A quarter of a pound of sugar, stirred into the mixture
improves it.
137. Rice Waffles.
Mix a quart of milk with a tea cup of boiled rice,
and a pint and a hair of rice or wheat flour. Beat
three eggs to a froth, and stir in, together with a tea
spoonful of salt.
138. Rice Wafers.
Rub a pound of rice flour, with quarter of a pound
of butter, put in a little salt, a wine glass of wine, two
eggs, and milk sufficient to enable you to roll them
out. When rolled thin, cut them with a wine glass
into small cakes and bake them.
139. Observations respecting Sweet Cakes.
If you wish your cake to be good, it must be made
of nice materials. The butter, eggs, and flour should
not be stale, and the sugar should be dry, and of a
light color. Brown sugar answers for most kinds of
cakes, if rolled free from lumps, and stirred with
the butter, until it is a very light color. The flour
should be sifted arid if damp, it should be dried per-
fectly, or it will make the cake heavy. Where sifted
flour for cake is measured, it should be shaken dow r n
in the measure to be accurate; if there is not flour
enough in cake, it will not be light. The eggs should
be beaten to a froth, on a shallow plate, and for very
nice cake the whites and yolks, should be beaten sep-
arately. Where saleratus is used, it should be tho-
roughly dissolved and strained. Raisins for cake,
should have the seeds taken out. and Zante currants.
Sweet Cakes. 47
should be carefully washed and rubbed in a cloth, to
get out the sticks ; they should be perfectly dried be-
fore they are put into the cake. All kinds of cake that
has not yeast in it, should be stirred till it goes into
the oven. It should not be moved while in the oven,
if it can be avoided. The quicker most kinds of cake
are baked, without burning, the better they will be.
It is impossible to give any exact rules as to the time
for baking cake, as so much depends on the heat of the
oven ; it should be narrowly watched and if likely to
burn covered with a thick paper. To ascertain when
rich cake is sufficiently baked, stick a clean broom
splinter through the thickest part, and if none of the
cake adheres to it, it is baked enough. When cake
that is baked on flat tins, moves easily on them it is
sufficiently done.
140. Gingerbread.
Melt a piece of butler, of the size of a hen's egg
and put it with a pint of molasses, stir in a little flour,
and a heaping table spoonful of ginger. Dissolve a
large table spoonful of saleratus, in half a pint of water,
strain and mix it with the rest of the ingredients, to-
gether with flour enough to enable you to roll it out
easily. Roll it about half an inch thick, and lay it on
flat buttered tins ; bake it as soon as rolled out in a
quick oven a few moments. Gingerbread to be very
nice, should be made of good molasses, and baked
very quick. Some people use only a tea spoonful of
saleratus, to a pint of molasses, but it is much better
with more, appearing in point of lightness like sponge
cake.
141, Soft Gingerbread.
Melt a cup of butter and mix it with a pint of mo-
lasses, a table spoonful of ginger and a little flour, dis-
48. Sweet Cakes.
solve three tea spoonsful of saleratus, in a tea cup of
water, and stir it into the cake, together with flour
enough to render it of the consistency of pound cake.
Bake it in deep cake pans, about thirty minutes. A
couple of eggs improve the cake.
142. Ginger Snaps.
Mix half a tea cup of melted butter, with a tea cup
of sugar, half a tea cup of molasses, and a table spoon-
ful of ginger. Dissolve a tea spoonful of saleralus, in
half a tea cup of water and strain it into the cake, knead
in flour till quite stiff. Roll it out very thin, and cut
it into cakes, with a wine glass. Lay them on butter-
ed tins, and bake them a few moments, in a very mod-
erate oven. A tea spoonful of allspice, .the same
quantity of cinnamon, mace, and coriander seed, to-
gether with a tea spoonful of ginger instead of a table
spoonful, put into this cake will convert it into spice
snaps.
143. Cider Cake.
Rub together three quarters of a pound of sugar,
and half a pound of butter. Dissolve two tea spoons-
ful of saleratus in half a tea cup of water, turn it into
the cake, together with half a pint of cider, stir in two
pounds of flour and a grated nutmeg. Bake it about
half an hour. This cake should be eaten in the
course of two or three days after it is made, as it gets
dry very quick.
144. Cookies.
Stir together one cup of butter, two of sugar. Dis-
solve a tea spoonful of saleratus in a cup of milk, (wa-
ter will do but the cake will not be as rich,) stir it into
the cake, together with a table spoonful of caraway
_Sweet Calces. 49
seed, and one egg beaten to a froth, knead in flour
till of the right consistency to roll out easily. * Lay
the cake on a moulding board, and if you cannot roil
it out without its sticking to the rolling pin, more flour
should be added. Stamp and cut it into cakes, lay
them on fiat tins well buttered, bake them in a quick
oven.
145. New Year's Cookies.
Mix one pound of butter, a pound and three quar-
ters of sugar, dissolve a couple of tea spoonsful of sal-
eratus, in a pint of milk, and turn it on to the butter
and sugar when well mixed, beat three eggs to a froth
and stir them into the cake, with a grated nutmeg, and
three heaping table spoonsful of caraway seed. Sift
three pound's of flour and work into the cake with the
hand. Roll them half an inch thick, and bake them
immediately in a quick oven.
146. Plain Tea Cakes.
Stir together half a tea cup of butter, two of sugar,
turn in a tea cup of milk with a tea spoonful of sal-
eratus dissolved in it, add one half of a grated nutmeg,
and flour enough to enable you to roll it out, cut it in-
to small cakes.
147. Shrewsbury Cake.
Mix a pound of butter, with twelve ounces of sugar,
add five eggs beaten to a froth, a little rosewater, or
essence of lemon, and a pound of flour, roll the cake
out thin, and stamp and cut it into cakes, and bake
them in a quick oven.
148. Tunbridge Cake.
Stir six ounces of butter with the same quantity
of sugar, beat a couple of eggs and put in, together
5
50 Sweet Cakes.
with a table spoonful of cream, and a little orange flow-
er water, or essence of lemon; add three quarters of a
pound of flour, roll it out thin and cut it into cakes.
149. Jumbles.
Mix half a pound of sugar, with the same quantity
of butter, five beaten eggs, a little essence of lemon ;
add a pound of flour when well mixed. Roll it about
half an inch thick, cut it into narrow strips of equal
length, join the ends together so as to form rings.
Bake them on flat tins.
150. Simbals.
Rub together half a pound of sugar, quarter of a
pound of butter ; dissolve a lea spoonful of saleratus,
in half a cup of milk, put it into the cake, with a coup-
le of beaten eggs, a little mace or nutmeg. Then
add flour enough to render it sufficiently stiff, to roll
out. It should be rolled in pounded white sugar, cut
into strips, and the ends joined in the form of rings.
151. Sugar Gingerbread.
Mix a pound of sugar with six ounces of butter,
dissolve a tea spoonful of saleratus, in half a tumbler
of milk, and stir in, together with four beaten eggs,
three tea spoonsful of ginger ; when well mixed, add a
pound and a half of flour, and roll it out about an inch
thick, run a jagging iron across it, in parallel lines,
an inch apart. Bake it on flat buttered tins, in a quick
oven.
152, Rusk.
Melt six ounces of butter, and mix it with half a
pound of sugar, turn in half a pint of lukewarm milk,
Sweet Cakes. 51
half a tea cup of yeast, (brewer's is the best,) add three
tea spoonsful of cinnamon, and flour to make them,
stiff enough to mould up. Set them. in a warm place
to rise. When light mould them up into small cakes,
lav them on tins well buttered, let them remain till
*
very light, before baking them.
153. Whigs.
Mix three quarters of a pound of sugar, with half a
pound of butter ; when white, beat two eggs, and put
in, together with half a pint of milk, half a tea cup of
yeast, a tea spoonful of rosewater or nutmeg, and two
pounds of flour. When very light bake them in cups.
154. Hot Cream Cakes.
Rub together three quarters of a pound of flour,
a quarter of a pound of butter, and half a tea spoonful
of salt ; beat four eg^s to a froth, and put in, together
with a tea cup of cream ; drop this mixture into but-
tered muffin hoops, placed in a buttered bake pan;
when brown take them up, split and butter them.
155. Cross Buns.
Mix a tumbler of lukewarm milk, with a pint of
flour, a tea cup of yeast, a tea spoonful of salt, the
same quantity of allspice, mace, and three tea spoons-
ful of cinnamon, set it in a warm place; when light,
add half a pound of sugar, the same quantity of melt-
ed butter, (it should not be hot,) and flour enough to
render it sufficiently stiff to roll out. Put them in a
warm place to rise again, when risen mould them up
into cakes, of the size of an egg, Jay them on but-
tered tins several inches apart; press on them a mould
in the form of a cross, let them remain an hour be-
fore baking them,
52 Sweet Cakes.
156. Nut Cakes.
Melt a tea cup of lard, and mix it with four tea
cups of rolled sugar, three eggs well beaten, three lea
spoonsful of cinnamon, or a little rosewater, add a pint
of lukewarm milk, half a pint of yeast, and flour to
make it stiff enough to roll out. Put it in a warm
place to rise, (the oven is the best place to raise them
in, several hours after you have baked in it.) When
so light as to appear like a sponge In the middle, roll
it out about an inch thick, and cut it into cakes about
three inches long and two wide; let them stand twenty
or thirty minutes before boiling them. Fry them in
a kettle, with about two pounds of hot lard ; the fat
should boil up as they are put in, and not more than
seven or eight boiled at once ; the kettle should be
over a brisk fire and shaken constantly while frying.
The same lard- will answer to fry several batches of
nut cakes in, if not burnt, with the addition of a little
more fat.
157. Cr oilers.
Melt your lard in a frying pan, to fry your crollers
in ; take four table spoonsful of it when melted, and
mix with five heaping table spoonsful of rolled sugar,
half a tea spoonful of salt, four beaten eggs, and a iit-
tle essence of lemon, or rosewater. Dissolve a tea
spoonful of saieratus, in half a tea cup of milk, and turn
it in, together with flour sufficient to enable you to roll
it out easily. Roil it half an. inch thick, cut it with a
jagging iron, or knife, into strips about half an inch
wide, twist them into any shape you please. Heat
your fat in your frying pan till it boils up, as the cakes
are laid in. There should be fat enough, to cover
them, watch them narrowly, when brown on the un-
der side, turn them carefully and let them brown on
the other.
Sweet Cakes. 53
158. Molasses Dough Cake.
Into three tea cups of raised dough, work with the
hand half a tea cup of melted butter, a tea cup of mo-
lasses, and a couple of eggs, beaten to a froth, chop
the rind of a fresh lemon very fine, and put it. in, to-
gether with the juice, and a tea spoonful of cinnamon ;
work it with the hand eight or ten minutes, then put
it into cake pans well buttered, and set it in a warm
place, about twenty minutes before baking it.
159. Sugar Dough Cake.
Dissolve a tea spoonful of saleratus in half a tum-
bler of milk, strain it on three cups of raised dough,
a tea cup of melted butter, two eggs, two tea cups of
rolled sugar, and two tea spoonsful of cinnamon.
Work it with the hand, for ten or twelve minutes, put
it in deep pans, set it in a warm place for fifteen min-
utes before you put it in the oven.
160. Measure Cake.
Stir together till of a light color, a tea cup of butter,
with two of sugar, beat four eggs and put in, together
with a grated nutmeg, and a pint of flour. Stir it till
just before it goes into the oven, bake it in deep tins
about twenty minutes.
161. Cup Cake.
Mix three cups of sugar, with one and a half of but-
ter. Beat three eg^s and put in, together with a lit-
tle essence of lemon, or rosewater. Dissolve a tea
spoonful of saleratus, in a tea cup of milk, and strain
it into the cake. Stir in six cups of sifted flour, and
}>".' it either in cups or deep pans.
54 Sweet Cakes.
162. French Loaf.
Stir together one pound of sugar, three quarters of
butter. When white, mix a gill of wine, one of rose
or French brandy, half a gill of milk and stir it into the
cake, together with eight eggs beaten to a froth, the
whites and yolks separate, put in a pound and a half
of silted flour, just before it goes into the oven ; add a
grated nutmeg, a quarter of a pound of citron, or
pounded almonds, and three quarters of a fjound of
Zanle currants or stoned raisins.
163. Washington Cake.
c_^
Dissolve a tea spoonful of saleratus in a wine glass
of milk, and put it with half a pound of butter and a
pound of sugar previously stirred white, add a wine
glass of wine, four eggs, and a pound and a half of
flour, put in rosewater or essence of lemon, to the
taste.
164. Plain Cream Cake.
M ; x a tea cup of cream, two of sugar, a couple of
beaten eggs, and a wine glass of milk, with a tea
spoonful of snleratus dissolved in it. Stir in flour to
render it of the consistency of pound cake.
165. Rich Cream Cake.
Stir till white, half a pound of butter, with three
quarters of sugar, then add a wine glass of brandy,
seven eggs beaten 10 a froth, the whites and yolks
separate. Stir in a pound and a half of sifted flour,
and mace to your taste. Just before it oes into the
oven stir in half a pint of cream, and three quarters
of a pound of fruit.
Sweet Cakts. 55
166. Shelah or quick Loaf Cake.
Melt half a pound of butter, when cool work it into
a pound and a half of raised dough. Beat four eggs,
with three quarters of a pound of rolled sugar, and
put it into the cake together with a tea spoonful of sal-
eratus, dissolved in a tea cup of milk, add a wine glass
of brandy, a little mace and cinnamon. Work the
whole with the hand for a quarter of an hour, add a
pound of raisins ; then put it into cake pans, let it
remain twenty five or thirty minutes, before baking it.
167. Loaf Cake.
Into two pounds of flour, stir a 'pound of lukewarm
melted butter and a lea cup of yeast, put it in a warm
place to rise, but care must be taken not to get it too
warm, as the yeast will get scalded, and prevent its
rising. When perfectly light, beat four eggs with a
pound and a quarter of sugar, and work them into the
sponge, with a wine glass of wine, and one of brandy.
three tea spoonsful of cinnamon, a little mace, or nut-
meg. Work the whole well with the hand for ten
minutes, then set it where it will rise again. When
risen the second time, work it with the hand for fifteen
minutes then stir in gradually a pound of stoned raisins,
and quarter of a pound of citron cut into small strips,
fill your cake pans about half full, put them near the
fire for half an hour, to rise again in the pans. Bake
the cake in a quick (but not a furious oven,) for about
an hour and twenty minutes.
168. Rice Cake.
Mix ten ounces of ground rice, three of wheat flour,
eight ounces of powdered sugar, sift them by degrees
into eight yolks and six whites of eggs previously beat-
56 Sweet Cakes.
en to a froth, grate in the peel of a lemon, and bake it
in deep pans, about twenty minutes.
169. Diet Bread.
Sift a pound of flour, and put it with a pound of su-
gar and eight eggs well beaten, add a little rosewater
or essence of lemon, bake it fifteen or twenty minutes.
170. Scotch or Lemon Cake.
Stir together till white, a pound of sugar, half a
pound of butter; then put in eight eggs, beaten to a
froth, with the grated peel of a couple of lemons, and
the juice. Sift a pound of flour and stir it in.
171. Pound Cake.
Mix a pound of sugar, three quarters of butter,
when while put in eight eggs beaten to a froth, the
whites and yolks separate, add a pound of sifted flour,
and mace, to your taste. If you wish your cake to
be very rich, stir in just before it is put in the oven,
half u pound of stoned raisins, and quarter of a pound
of citron, or pounded sweet almonds.
172. Queen's or Heart Cakes.
Rub together till very while, a pound of sugar, three
quarters of butter, then beat the whites and yo'ks of
seven eggs, separately to a froth, and stir them into
the cake, mix a wine glass of wine, one of brandy,
and one of milk, turn it into the cake, then stir in a
pound of flour, a little essence of lemon, and mace or
nutmeg to your taste. Stir the whole well together,
then add (a minute before you put it in the pans,) half
a pound of raisins seeded, quarter of a pound of Zante
currants, quarter of a pound of almonds pounded fine,
Siveet Cakes. 57
or citron cut in strips ; they should be stirred in very
gradually, a handful of each alternately; when well
mixed in, bake the cake immediately, in small tins
or in large cake pans, if baked in the latter it will re-
quire baking about an hour and twenty five minutes,
if baked in small tins it will bake in much less time.
173. Jelly Cake.
Slir together half a pound of sugar, and six ounces
of butter, beat seven eggs to a froth and put in, togeth-
er with a little mace, or nutmeg, then stir in gradually
a pound of flour, and the juice and grated peel of a
fresh lemon, turn the mixture on to scolloped tin
plates, well buttered, the mixture should not be more
than quarter of an inch thick in each one, bake them
until brown, in a quick oven, then pile them together
on a plate, with jelly spread on each one and jelly on
the top.
174. Raised Queen's Cake,.
Stir into a pound of flour, half a pint of lukewarm
milk, a tea cup of yeast, set it in a warm place ;
when light stir a pound of sugar, with three quarters
of butter and work it into the sponge, with three beat-
en eggs, a little mace or essence of lemon, and half a
pound more of sifted flour. Work the whole together
for fifteen or twenty minutes, then let it remain till
very light, when so, stir in half a pound of seeded rais-
ins, quarter of a pound of Zante currants, and the same
of citron. Bake it directly in a moderate oven, but
not a slow one.
175. Sponge Cake.
Take the weight of ten eggs, in sifted loaf sugar,
beat it well with the yolks of twelve eggs, then grate
5S Sweet Cakes.
in the peel of a fresh lemon, and add the juice of half
an one. Beat the whites of six eggs 10 a froth, and
mix them with the sugar and yolks. Beat the whole,
well together without any cessation, for fifteen minutes,
on a shallow plate, then stir in very gradually the
weight of six eggs, in sifted flour, put it in a moderate
oven, as soon as the flour is well mixed in, and bake
it from fifteen to twenty minutes.
176. Almond Sponge Cake.
Into the whites of sixteen eggs, heaten to a froth,
stir their weight of sifted loaf sugar; beat them well
five or six minutes, then add the weight of seven whites
of eggs, in sweet almonds, previously blanched, dried,
and pounded fine, a table spoonful of cream or luke-
warm melted butter, beat the ingredients well togeth-
er, then stir in very gradually, the weight of the whites
of eight eggs, in sifted flour; as soon as it is mixed in
well, bake it in a moderate oven about twenty minutes.
177. Black or Fruit Cake.
Stir for twenty minutes, four pounds of butter with
five of sugar. Beat forty eggs, the whites and yolks
separate, and stir them into the butter and sugar, then
add a table spoonful of cinnamon, the same quantity
of rosewater, a tea spoonful of essence of lemon, or
three of orange flower water, half an ounce of allspice,
the same of mace, and a tea spoonful of cloves. Stir
in very gradually, five pounds of sifted flour. Mix
three glasses of white wine, three of brandy, and two
of milk. Stir it with the rest of the above ingredients
for twenty minutes, then stir in three quarters of a
pound of blanched, dried and pounded almonds, four
pounds of stoned raisins, five of Zante currants, and a
pound of citron, cut in small pieces, the fruit should
be stirred in gradually, a handful of each kind alter-
Siveet Cakes. 59
nately. Bake it immediately in a moderate oven, for
about two hours and a half. This kind of cake will
keep good four or five months.
178. Almond Cheese Cake.
Mix half a pound of powdered loaf sugar, with four
ounces of butter, when white add a gill of cream, if you
have it, if not put in the same quantity of boiling milk,
with an ounce of pounded cracker, two ounces of
blanched and pounded sweet almonds, half a glass of
wine, a tea spoonful of orange flower or rosewater, and
half a grated nutmeg. Beat five eggs to a froth, the
whites and yolks separate, and stir into the above mix-
ture ; then set it on a few coals and stir it constantly
till scalding hot, take it off before it boils, and stir it
till nearly cold, then add quarter of a pound of Zante
currants. Pour it into patty pans, lined with puff
paste, cut blanched almonds into small slips, and or-
nament the lop of the cheese cake with them. Bake
them in a quick oven twenty minutes.
179. Maccaroons.
Beat the whites of nine eggs to a stiff froth, then
stir in ten large table spoonsful of powdered loaf sugar,
beat them together well; add quarter of a pound of
bitter almonds, previously blanched, dried and pounded
fine, and the same quantity of sweet ones. When the
whole is well mixed, do them up into balls of the size
of a walnut, lay them on buttered baking plates, several
inches apart, flatten them on the top, bake them in a
slow oven till of a light brown.
'a 1
180. Frosting for Cake.
Allow for each loaf of cake, the white of one egg,
and ten heaping tea spoonsful of powdered double re-
GO Trifles.
fined loaf sugar. Beat the eggs on a shallow plate
till you can turn the plate upside down, without the
eggs dropping from it. Then stir in the sugar very
gradually ; stir it without any cessation for fifteen min-
utes, then add a tea spoonful of lemon juice, vinegar
will do but is not as good as the lemon juice. If you
wish to have it colored, stir in a few grains of cochi-
neal powder, or a little powder blue. As soon as you
have put in the lemon juice, lay it with a knife, on the
cake, which should be hot, smooth it over, and set the
cake away in a cool place, and let it remain, until it
hardens. ,
181. Cocoanut Cakes.
Beat the whites of eight eggs, to a stiff froth, then stir
in half a pound of sifted loaf sugar; it should be stir-
red in very gradually, and beaten eight or ten minutes,
then add half a pound of grated cocoanut, the brown
part should be cut off before it is grated. Put in a
table spoonful of the milk of the cocoanut, if you have
it, if not it will do without, drop it on buttered pie
plates, several inches apart, the drops should be about
the size of a cent. Bake them in a oven about twen-
ty minutes.
182. Floating Island.
Bent the whites of nine eggs to a froth, then beat
with them seven large table spoonsful of whatever
dark colored jelly, you may happen to have. When
you have beaten them seven or eight minutes, put
some cream into a large shallow dish, and turn the
jelly and eggs, into the center of it. This should not
be made but a short time before it is to be eaten.
183. Whip Syllabub.
Take good sweet cream, and to each pint of it, put
six ounces of sifted double refined loaf sugar, half a
Trifles. 61
tumbler of white wine, the juice and grated peel of a
lemon. Beat it well, as the froth rises, take it off and
lay it on jelly, in a dish or glasses. Keep it in a cool
place till just hefore it is eaten.
184. Blanc Mange.
Pull an ounce of isinglass, into small pieces, rinse
and put it to a pint and a half of milk. Stir it over a
slow fire, with a stick of cinnamon or mace, and loaf
sugar to your taste. Stir it without boiling until the
isinglass dissolves. Then set it where it will boil five
or six minutes, stirring it constantly. Strain it and
fill your moulds with it when cool, and let it remain
until wanted.
185. Rice Flour Blanc Mange.
Boil a quart of milk and sweeten it to your taste
with loaf sugar; add the juice and grated peel of a
lemon. Mix four table spoonsful of ground rice
smoothly vviih a little cold milk, and stir it into the
boiling milk. Boil the whole together ten minutes,
stirring it occasionally while boiling ; then take it from
the fire, stir into it the beaten whites of threee ggs,
set it back on a few coals, and stir it constantly until
nearly boiling hot, lake it off, fill your moulds, and let
it remain till cold. This is very good food for inva-
lids.
186. Ice Cream.
To one quart of milk, put the yolks of four eggs
well beaten, the rind of a lemon pared thin, sweeten
it very sweet with loaf sugar. Put it on a slow
fire, and stir it constantly till scalding hot, care must
be taken that it does not get to boiling. Take it up,
take out the lemon peel, set it away to cool. When
6
62 Pastry.
perfectly cold "put it into an ice cream form, (if you
cannot procure one, a milk kettle will do,) set it into
a large tub, strew round it a layer of ice cracked fine,
then a layer of rock salt, then another layer of ice
and salt, and so on, till the ice is as high as the top of
the form ; a layer of ice should be last. Shake the
form frequently, while the cream is freezing ; care
must be taken that none of the salt gets into the cream.
The tub should be covered with a flannel cloth, while
the cream is freezing. If you wish to shape the cream
in moulds, turn it into them, as soon as it freezes in
the form, and set them in the tub, and let them re-
main in it, till just before they are to be eaten. When
you wish to get them out of the moulds or form, dip
them into warm water and take them out of it instant-
ly and turn them out into your dishes. Where cream
is used instead of milk, no eggs or scalding will be ne-
cessary. Three table spoonsful of pine apple juice,
to a quart of the cream gives it a fine flavor, straw-
berries are also nice in the cream. If you wish to
color the cream, stir in a little cochineal powder, saf-
fron or powder blue, before you freeze it.
1ST. Pastry.
For good common pie crust, allow two tea cups of
shortening to a quart of flour, and a tea spoonful of salt,
half lard and half butter is the best, beef shortening
does very well with butler for plain pie crust. Rub
part of the shortening thoroughly with two thirds of
the flour; then put in the salt, together with cold wa-
ter, to moisten it just enough to roll out easily. Roll
it out thin, spread on the reserved shortening, then
sprinkle on the remainder of your flour, and roll it up.
Cut it into as many pieces as you have pies, roll out
the under crust very thin, butter your pie plates, and
put it on them, fill your plates with your fruit, roll out
the upper crust lightly, about half an inch thick, and
Pastry. 63
cover your pies, pare it off neatly round the edges of
the plates. This rule furnishes crust enough for a
couple of pies. Pie crust to be light, should be baked
in a quick oven.
188. Puff Paste or Confectioner's Pastry.
Sift three quarters of a pound of flour, and mix it
with cold water enough to render it sufficiently stiff
to roll out, put in one half a lea spoonful of salt, be-
fore you put in the water. Weigh out a pound of
butter, cut it into thin slices, and roll it out thin as
possible on a moulding board ; inyorder to- do this a
great deal of flour should be sprinkled on the board
and butter, and rubbed on the rolling pin. Lay your
rolled butter on a platter. Then roll out your crust
very thin, lay the pieces of butter thickly over it.
Weigh out a quarter of a pound of sifted flour, and
sprinkle part of it over it, roll it up, then roll it out
ngain, put on the remainder of the butter and flour,
roll it up and let it stand half an hour in a cool place.
Roll it out lightly half an inch thick, for the upper crust
to the pies. Bake it in a quick oven till of a light
brown.
189. Apple Pie.
Pare, quarter, and take out the cores of the apples,
and if not ripe, stew them before baking them, and
season them to your tase. Butter your plates, put on
a thin under crust, fill the plates, and cover them with
a thick crust. Bake them about three quarters of an
hour. When done take off the upper crust carefully,
and put a piece of butter of the size of a walnut, into
each pie, sweeten them to your taste, if not acid
enough, squeeze in the juice of part of a lemon, or
put in a little tartaric acid, dissolved in a little water.
Essence of lemon, nutmeg, or rosewater, are all good
64 Pastry.
spice for apple pies. Apples stewed in new cider, and
molasses, with a few quinces and strained, with a little
cinnamon in it makes nice pies. Dried apples for
pies, should have boiling water turned on them, and
slewed till tender, then add a little sour cider, and a
little orange peel, and stew them a few moments long-
er, take them up, put in a little butter, sugar } and the
juice and peel of a lemon improve them, they are bet-
ter for being rubbed through a sieve. Fill your pie
^ plates and bake the pies half an hour.
190. Mince Pie.
The best kind of meat for mince pies, is neats
tongue and feet, and chickens; a shank of beef makes
very good pies. Boil your meat till perfectly tender,
then take it up, clear it from the bones and gristle,
chop it very fine and mix it with double the quantity
of chopped apple; if the meat is not fat, put in a little
suet or melted butter, moisten it with cider, add
cloves, mace, or nutmeg, and cinnamon, to your taste>
sweeten it with molasses and sugar, add a little salt. If
you wish to have your pies very rich, put in wine or
brandy to your taste, the juice and peel of a lemon,
the peel should be grated, and stoned raisins and cit-
ron cut in small strips. Bake the pies in shallow
plates. Make apertures in the upper crust, before
you cover the pies. Bake the pies from half, to three
quarters of an hour. Mince meat for pies, with bran-
dy or wine in it, and strongly spiced will keep several
months, in cold weather. It should be put in a stone
pot, and kept in a dry cool place.
; 191. Peach Pie.
Take mellow juicy peaches, wash and put them in
a deep pie plate, or pudding dish, lined with pie crust,
sprinkle sugar on each layer of peaches, a great deal
Pastry. 65
will be necessary to sweeten them sufficiently, put in
about a table spoonful of water, sprinkle a little flour
over the top and cover the pie with a thick crust.
Bake it an hour. Pies made in this manner are much
better than with the stones taken out, as the prussic
acid of the stones, gives the pie a fine flavor. Dried
peaches should be stewed and sweetened, before being
made into pies; they do not require any spice.
192. Tart Pie.
Sour apples, cranberries, and dried peaches, all
make nice tarts. Stew and strain them; if the peach-
es are not tart, put in the juice and grated peel of a
lemon, put in a little sugar. Line shallow pie plates
with a thin crust, put a rirn of pie crust round the
edge of the dish, fill the plates with your tart. Roll
some of the crust very thin, cut it into narrow strips,
with a jagging iron, and lay it on the pie in a fanciful
manner. Bake the pies about twenty five minutes.
193. Rice Pie.
To a quart of boiling water, put a small tea cup of
rice, and boil it till very soft. Then add a quart of
milk, strain it through a sieve, put in a little salt, five
beaten eggs, a nutmeg grated, and sugar enough to
sweeten it, the sugar should be put in before the rice is
strained, add a few raisins. Bake it in deep pie plates,
without an upper crust.
194. Rhubarb or Persian Apple Pie.
Take the stalks of the rhubarb plant in the spring,
or fore part of summer, (they are not good later,) cut
them in small pieces, and slew them till tender; then
strain and sweeten them to your taste, bake them with
only an under crust.
6*
Pastry.
195. Cherry and Blackberry Pies.
Cherries and blackberries for pies, should be per-
fectly ripe ; put them in a deep plate, with an under
crust, and sprinkle sugar and cinnamon, or cloves,
over them ; cover them and bake them half an hour.
196. Crape Pie.
Grapes are the best for pies when very small and
tender; if not very small, they should be stewed and
strained, on account of the seeds. Sweeten them to
your taste, no spice is necessary.
197. Currant and Gooseberry Pies.
Pick them over, and stew them in just water enough
to prevent their burning at the bottom, when tender
sweeten them to your taste with sugar, and bake them
without any spice, in deep dishes. Some people do
not stew the currants before baking them, but they are
not apt to be sweet enough, if not previously stewed.
198. Pumpkin Pie.
Cut your pumpkin in two, take out the seeds, and
wash the pumpkin, cut it into small strips, and boil it
in just water enough to prevent its burning, when len-
der turn off the water, and let it steam over a moder-
ate fire for fifteen minutes, taking care it does not burn.
Take it up, strain it through the sieve, and if you like
the pies very thin, put two quarts of milk, to a quart
of the pumpkin, and six eggs ; if you wish to have
them thick, put a quart only of milk, to a quart of
pumpkin, and three eggs. Three eggs to a quart of
milk does very well, but they are better with five or
six. Sweeten it with molasses or sugar, put in gin-
Pastry. 67
ger, or grated lemon peel to your taste. Bake them
in deep plates from fifty to sixty minutes in a hot oven.
199. Carrot Pie.
Scrape three good sized carrots, boil them till very
tender. Then rub them through a sieve, and mix
them with a quart of milk, four beaten eggs, a piece
of butter of the size of half an egg, a table spoonful
of lemon juice, and the grated peel of half a one.
Sweeten it to your taste. Bake it in deep pie plates
with an under crust and rim.
200. Potatoe Pie.
Boil Irish or sweet potatoes, till very soft. Take
them up, peel and mash them fine. To one quarter
of a pound of potatoes put a quart of milk, three
ounces of butter, melted ; five eggs, a glass of wine,
and one of lemon or French brandy. Put in sugar,
and mace to your taste.
201. Marlborough Pie.
Pare tart mellow apples, quarter them, take out the
seeds, and stew them in a little water till soft enough
to rub through a sieve. To twelve table spoonsful of
it when strained, put twelve table spoonsful of sugar,
the same quantity of wine, five eggs, six table spoons-
ful of melted butter, half a pint of milk, the juice and
grated peel of half a lemon, and half a nutmeg. Bake
it in deep pie plates, without an upper crust.
202. Custard Pie.
Beat seven eggs with three table spoonsful of roll-
ed sugar, mix them with a quart of milk, flavor it with
nutmeg or rosewater. This is good baked either in
63 Pastry.
cups, or deep pie plates, with an under crust. Set
the pie plates with the crust in the oven and let it bake
a moment before you turn in the custard. To ascer-
tain when the pie is done, stick a clean broom splinter
through the center of the pie, if none of the custard
adheres to it, it is sufficiently baked.
203. A Plain Custard Pic.
Boil a quart of milk with a few peach leaves, or
lemon peel; strain it. Put it back on the fire ; when
it boils, mix a table spoonful of flour, with a little
milk, and turn it in, let it boil a minute, then put it
with four beaten eggs, and sugar to your taste, and
bake it in deep pie plates with an under crusl.
204. Lemon Pie.
Squeeze out the juice of two good sized lemons {
grate the rind of the lemon, but not the white port,
put the juice and grated lemon to a pint of milk.
Beat six eggs, with five table spoonsful of powdered
loaf sugar, and put them in the milk, with a couple of
crackers pounded fine, and a table spoonful of melted
butter. Line a pudding dish with pie crust, put a rim
of puff* paste, or nice pie crust, round the edge, turn
the mixture into it, and bake it from twenty five to
thirty minutes.
205. Cocoanut Pie.
Cut off the brown part of the cocoanut, grate the
remainder of it. Scald a quart of milk, and turn it on
to the cocoanut, and three crackers pounded fine.
Beat eight eggs, with three table spoonsful of sifted
loaf sugar, turn it into the milk, together with a glass
of wine, and half a grated nutmeg. If any of the milk
of the cocoanut can be saved, to mix with the cow's
Pastry. 69
milk, it makes the pie nicer. Bake it in a deep pie
plate, or pudding dish, with a rim of puff paste round
the edge of the dish.
206. Small Puffs.
Make some puff paste, and roll it half an inch thick,
cut it with a tumbler, into any number of puffs you
want, cut the remainder of your paste, into narrow
strips with a jagging iron, put them round the edge of
those you have cut with a tumbler, lay the puffs on
buttered plates, and bake them in a quick oven, till of
a light biown. Then fill them with any preserved
fruit, you may happen to have.
207. Boihd Custards.
Boil a quart of milk. Beat six eggs with three ta-
ble spoonsful of sugar, four eggs are enough if you want
them plain, grate in a nutmeg, or put in a little rose-
water, or essence of lemon. Turn tiie boding milk
on to the sugar and eggs, stir it several minutes then
put it on a few coals, stir it constantly till boiling hot,
take it up before it gets to boiling, stir it a few mo-
ments, then turn it into your cups and grate nutmeg
on them.
208. Almond Custards.
Boil in a quart of milk, a couple of ounces each of
sweet, and of bitter almonds, pounded fine. When it
has boiled seven or eight minutes strain it on to the
beaten yolks of eight eggs, and three table spoonsful
of loaf sugar. Stir it several moments, then put it on
a moderate fire, stir it without any cessation till scald-
ing, hot, then take it from the fire, and stir it constant-
ly till nearly cold, then fill your glasses or cups. Just
before they are to be eaten, beat the whites of the
70- Pastry. Pudding.
eggs, to a froth, and lay them on the top of the cus-
tards. A few grains of cochineal powder, or saffron in
the beaten whites, makes them look handsomely.
209. Cold Custard or Rennet Pudding.
Put a piece of calf's rennet three inches square,
to a pint of wine, when it has stood seven or eight
hours, it is fit for use. Whenever you wish to make
your custard, put three table spoonsful of the wine, to
a quart of milk, and four table spoonsful of powdered
loaf sugar, flavor it with essence of lemon, or rosewa-
ter. Stir it twenty minutes, then dish it out, grate
nutmeg over it. It should be eaten in the course of
an hour after it is made, as it will soon curdle.
210. Custard Pudding.
Stir a quart of milk very gradually into half a pint
of tlour, put in a liuls salt* seven beaten eggs, snd a
"
or essence 01 emon, SvTCCteil t 10 y
taste, bake it three quarters of an hour.
211. Boiled Bread Puddin.
Soak about three quarters of a pound of rusked
bread, in milk, if you have not milk, water will do.
When soft, squeeze out the water, mash it fine and put
in a heaping table spoonful of flour, mixed with a lea
cup of milk, put in three eggs, half a tea spoonful of
salt- Mix the whole well together, flour the inside of
your pudding bag, and put the pudding in. The bag
should not be more than two thirds full, as the pud-
ding swells considerably while boiling. The pudding
should be put into a pot of boiling water, and boiled
an hour and a half without intermission; if allowed to
stop it will be heavy.
Pudding. 71
*
212. t# Plain Baked Bread Pudding.
Pound rusked bread, and put five heaping table
spoonsful of it to a quart of milk, three beaten eggs,
four table spoonsful of sugar, half a tea spoonsful of salt,
half a nutmeg, and a table spoonsful of melted butter.
Bake it an hour and a half; it is good without the
eggs, if baked two hours and a half. It does not re-
quire any sauce.
213. Ji Rich Bread Pudding.
Cut a loaf of baker's bread into thin slices, spread
butler on both sides ; lay them in a buttered pudding
dish, and on each layer strew Zante currants, or ston-
ed raisins, and citron cut into small pieces. Beat
eight eggs with six table spoonsful of sugar rolled free
from lumps ; mix them with three pints of milk, and a
grated nutmeg. Turn the whole over the bread and
let it stand until the bread has absorbed most of the
niilk, then bake it about three quarters of an hour.
214. Flour Pudding.
Into a pint and a half of flour, stir gradually a quart
of milk; stir it till free from lumps, then add seven
beaten eggs, a couple of tea spoonsful of salt, and a
grated nutmeg. A pudding made in this manner is
good either baked or boiled; it takes two hours to boil
and one to bake it. It should be eaten as soon as
cooked or it will be heavy. This as well as all other
kinds of boiled puddings should not be put into the pot
until the water boils and should not be allowed to stop
for a moment, if the water wastes much in boiling, fill
the pot up with boiling water. A pudding bag should
be floured on the inside, and not filled more than two
thirds full. When the pudding has boiled six or eight
72 Pudding.
minutes turn it over, as it is apt to settle. Flour pud-
dings require rich sauce.
215. Ji Plain Rice Pudding.
Swell the rice with a little milk over a fire, then
put in acid apples pared and cut in thin slices, or
gooseberries and currants, add a couple of eggs, a tea
spoonful of salt, fill your pudding bag half full and boil
it an hour and a half. Serve it up with butter and su-
gar.
216. A Rich Rice Pudding.
Pick over and wash two small tea cups of rice and
put it into two quarts of milk ; add a tea cup of butter,
two of sugar, and a grated nutmeg. Butter a pudding
dish, set it in a bake pan, then turn in the pudding,
when it begins to thicken stir in three tea cups full of
raisins. Bake it two hours, it will not fall if taken
from the fire sometime before it is to be eaten, it is
also good cold. It is good without any sauce, and is
the only kind of pudding that eggs do not improve.
217. Rice Snow Balls.
Pare large tart apples, take out the cores with a
pen-knife ; fill the holes with sugar, and a stick of cin-
namon or mace. Put each one in a small bag well
floured, fill them half full of unboiled rice, lie up the
bags and boil them an hour and twenty minutes.
When done turn them out carefully and serve them
up with pudding sauce.
218. Raked Indian Pudding.
Boil three pints of milk, and turn it on to a pint
of Indian meal, and five table spoonsful of wheat
Puddings. 73
flour. When cool beat three eggs with the same
quantity of sugar, and stir it into the pudding, together
with a tea spoonful of salt, three tea spoonsful of cin-
namon, and a piece of butter of the size of an egg.
If raisins are put in the pudding, a tea cup more of
milk will be required, as they absorb the milk. This
pudding is good if the eggs are omitted. It takes two
hours and a half to bake it.
219. Boiled Indian Pudding.
Into a quart of boiling milk, stir a couple of table
spoonsful of flour, and sifted Indian meal till it is a
thick batter, and half a table spoonful of ginger or
cinnamon, half a tea cup of molasses. Dip the pud-
ding bag into water, wring it out, and flour the inside
of it, and fill it not more than half full, as Indian pud-
dings swell very much. Put it into boiling water, and
keep it boiling constantly for four or five hours. A
kettle of boiling water should be kept, to turn into the
pudding pot as the water boils away.
220. Corn Pudding.
Grate a cup and a half of green corn, mix it with
a quart of milk, four beaten eggs, and half a grated
nutmeg ; melt a piece of butter of the size of a hen's
egg, and stir it in. Bake it one hour.
221. Hasty Pudding.
Wet Indian meal with cold water sufficient to make
a thin batter, turn part of it into a pot of boiling water ;
when it has boiled fifteen or twenty minutes stir in the
remainder, salt it to your taste, and stir in Indian meal
by the handful as long as you can stir the pudding
stick round in it easily. When the stick can be made
to stand upright in it for a minute, it is thick enough.
7
74 Puddings.
It should boil slowly, and be stirred often; if you wish
to fry it, it will be necessary to boil it, from two to three
hours, if not it will boil sufficiently in an hour. If a
little flour is stirred in just before it is taken up, it will
fry better. Turn it into a deep dish, and if it is to be
fried, let it stand till cold, then cut it into thin slices,
flour and fry them in lard, till very brown.
?
222. Fruit Pudding.
Take raised or common pie crust, and roll it out
about half an inch thick. Strew over it either cur-
rants, cherries, cranberries, gooseberries, black or
wbortle berries. Sprinkle sugar, and cinnamon or
cloves over them. Roll it up carefully, join the ends
together, and put it in a floured cloth and sew it up.
Boil it an hour, and eat it with sauce as soon as done.
223. Fritters.
9
Mix a quart of milk gradually, with a quart of flour,
stir it till smooth, then add a little essence of lemon,
or rosewater, and five beaten eggs. Drop it into boil-
ing hot fat by the spoonsful. They are lighter for
being fried in a great deal of fat, hut less greasy if fri-
ed in just enough to prevent their sticking to the grid-
dle. They should be served up with pudding sauce.
224. Jlpple Dumplings.
Make good common, or raised pie crust, divide it
into as many pieces, as you wish dumplings. Pare
tart mellow apples, take out the cores, with a penknife,
fill the holes with a blade of mace, and sugar. Roll
out your crust half an inch thick, and enclose an apple
in each piece. Tie them up in separate bags, that
are floured inside. Drop them into a pot of boiling
water, and boil them without any intermission for an
Puddings. 75
hour, then take them out of the bags. If allowed
to stop boiling they will not be light. Eat them with
butter and sugar, or pudding sauce.
225. Orange Pudding.
Mix three ounces of butter, with four table spoons-
ful of powdered loaf sugar, when stirred to a cream,
add a quart of boiling milk, the juice and peel of two
large oranges, the peel should be chopped very fine,
put in a gill of wine, then an ounce of citron, cut into
small strips, add eight eggs, the whites and yolks beat-
en separately. Mix the whole well together, then
turn it into a pudding dish, with a lining and rim of
puff paste. Bake it directly in a quick oven from
twenty-five to thirty minutes.
li
226. Bird's Nest Pudding.
Pare and halve tart mellow apples, scoop out the
cores, put a little flour in the hollow of the apples, and
wet it so as to form a thick paste, stick a blade or two
of mace and three or four Zante currants, in each one
of the apples. Butter small cups, and put half an
apple, in each one, lay three or four narrow strips of
citron round each apple. Mix a quart of milk, with
three table spoonsful of flour, six eggs, a grated nut-
meg and four table spoonsful of sugar. Nearly fill the
cups with this mixture. Bake them about thirty min-
utes. They should be eaten as soon as done.
227. Apple Custard Pudding.
Pare and take out the cores of nice tart apples,
lay them in a pudding dish, well buttered, fill the
holes of the apples, with nutmeg and sugar. For
nine or ten apples, mix half a pint of flour with a
quart of milk, four table spoonsful of sugar, and seven
76 Puddings. Syrups.
eggs, turn it over the apples, flavor it with whatever
spice you like, and bake it about half an hour.
228. English Plum Pudding.
Soak three quarters of a pound of finely pounded
crackers in two quarts of milk. Putin twelve beaten
eggs, half a pound of stoned raisins, quarter of a pound
of Zante currants, the same weight of citron, cut into
small pieces, and five ounces of blanched and pounded
almonds; add a wine glass of lemon brandy, or wine,
and a little orange flower, or rosewater, and a little
salt. Bake or boil it from two hours and a half, to
three hours.
229. Transparent Pudding.
Melt half a pound of butter, and stir it into the same
weight of double refined loaf sugar, add half a tea
spoonful of essence of lemon, eight eggs, the whites
and yolks beaten separately, and a couple of table
spoonsful of cream. Set the whole on a few coals,
stir it constantly till it thickens, take it off before it
gets to boiling, and stir it till nearly cold, then turn it
into a dish lined with pastry, put a rim of puff paste
round the edge, and bake it half an hour. It will cut
light and clear.
230. Lemon Syrup.
Mix a pint of lemon juice with a pound and three
quarters of lump sugar. Dissolve it by a gentle heat,
skim it until clear, then add one ounce of thin cut
lemon peel, and simmer it' gently for a few moments.
Strain jt through a flannel bag";- when cold, bottle,
cork, and seal it tight, keep it in a cool place. Anoth-
er method of making it which ^cheaper, and very
good, is to dissolve half an ounc of citric acid, in a
Syrups. 77
pint of clarified syrup, by a gentle heat ; when cool,
put in a few drops of oil or a liitle essence of lemon.
231. Orange Syrup.
Take nice fresh oranges, squeeze out the juice, and
strain it; to a pint of juice put a pound and a half of
while sugar. Dissolve it over a moderate fire, put in
the peel of the oranges, and let the whole boil eight
or ten minutes. Strain it till clear, through a flannel
bag, bottle and cork it tight. This is nice to flavor
puddings and pies, or sherbet.
232. Blackberry Syrup.
Pick over blackberries that are perfectly ripe, boil
them in their juice till they break to pieces, then strain
them through a flannel cloth, and to each pint of juice
put a pound of sugar. Boil it again for ten minutes,
then strain it and add a wine glass of brandy to each
pint of syrup. When cool, bottle and cork it tight,
and set it in a cool place. This mixed with cold wa-
ter in the proportion of a wine glass of it to two thirds
of a tumbler of wafer is a very agreeable summer bev-
erage, it also .possesses fine medicinal properties.
233. Clarified Syrup for Sweet Meats.
For most kinds of fruit, one pound of sugar, to one
of the fruit, is sufficient to preserve them ; some kinds
of fruit will do with less. Put your sugar into your
preserving kettle, and turn in as much cold water as
you think will cover your fruit, when put in, add the
white of an egg to ey^ery three pounds of sugar, then
put it over a slow fire ; when the sugar has dissolved,
put it where it will boil, let it boil several minutes,
then take it from thcffire, and skim it till clear, put it
back on the fire, when the scum rises again, take the
7*
78 Sweet Meats.
kettle off and skim it again, this operation repeat till it
is perfectly clear, then put in the fruit. If you have
not syrup enough to cover the fruit, take the fruit out
and put in more cold water, and let it get to boiling
before you put in the fruit, if you have too much
syrup, it should boil away before you boil your fruit
in it. White sugar is better than brown for preserv-
ing, but brown sugar answers very well for common
sweet meats. Every kind of ware but iron, will do
to preserve in, but earthen ware is the best on account
of its not imparting an unpleasant taste, to the sweet
meats.
234. To Preserve Quinces.
Quinces if very ripe, are best pared and cut in sli-
ces about an inch thick, the cores should be taken out
carefully with a small knife, then put the quinces in
clarified syrup, and boil ihem till you can stick a broom
splinter through them easily, take them up and put
them in jars, and turn the syrup over them, cover them
up, and put them in a cool place, as soon as done.
Quinces preserved in this manner retain more of their
natural flavor, but they cannot be preserved in this
way without they are very ripe. If not very ripe pare
and halve them, and lake out the cores. Boil the
quinces till tender, then take them out, strain the wa-
ter they were boiled in, and use it to make a syrup for
the quinces, allow a "pound of sugar to a pound of the
fruit, when clarified put in the quinces and boil them
slowly half an hour*. Set them away in jars covered
with a paper wet in brandy. Look at them in the
course of three or four days, and if they have begun
to ferment, turn off the syrup, and scald it, then turn
it back on the quinces. Some people boil the cores
of the quinces with them, but the syrup does not look
as nice for it. A cheap way of preserving quinces,
which is very good for common use, is to boil the
Sweet Meats. 79
parings and cores in cider till tender, then strain the
cider, and for ten pounds of quince, put in two pounds
of brown sugar, and a couple of quarts of molasses,
and the beaten whites of two eggs; put it on the fire,
clarify it, then put in the quinces, which should be par-
ed and halved, put in the peel of an orange, boil them
till tender.
235. Quince Marmalade.
Wash and quarter them, put them on the fire, with
a little water, and stew them till tender enough to rub
through a sieve. When strained, put to a pound of
pulp, a pound of brown sugar, set it back on the fire,
and let it stew slowly, stir it constantly. To ascertain
when it is done, takt? a little of it out and let it get cold,
if it then cuts smooth and clear it is sufficiently stewed.
Crab apple marmalade, is made in the same manner.
236. To Preserve Pears.
Take an ounce of race ginger, for every pound
of pears. Scrape off the skin, cut it into thin slices,
and boil it until tender, then take it from the fire, put
in your sugar, allowing three quarters of a pound to a j
pound of the pears, set it on the fire, clarify it, then
put in the pears, if very small they are good pre-
served whole, boil them till tender, then put them in
jars tightly covered, set them away in a cool place.
In the course of five or six days, boil the syrup again,
and turn it on them while hot. Choke and Vergou-
louse are tb best pears for preserving. The ginger
can be omitted if not liked.
/
237. To Preserve Peaches.
t
Pare your peaches, which should be very ripe, and
if you wish to preserve them whole, allow a pound of
80 Sweet Meats.
sugar, to a pound of fruit. Take lump sugar, break it
into small pieces, and dip each piece into cold water,
let it be in just long enough to get saturated with the
water, then put the lumps into a preserving kettle, set
the kettle over a slow fire, when the sugar has dissolv-
ed, put in your peaches, boil them twenty minutes.
These as well as all other sweet meats, should be set
away in a cool place, as soon as done, if allowed to
stand by the fire for a few hours, the syrup will not
look clear ; all preserves should be covered up tight.
Let them remain several days, then turn the syrup
from them, scald it, and turn it back on to them, while
hot. If you preserve your peaches without the stones,
three quarters of a pound of sugar to a pound of fruit
is sufficient, take those that are mellow and juicy,
pare and halve them, take out the stones, put them in
a deep dish ; on each layer of peach, sprinkle your
sugar, let them stand three or four hours, then put
them on the fire with very little water, let them boil
slowly for twenty minutes.
238. To Preserve Currants.
Take your currants from the stems, for a pound of
currants, allow a pound of sugST. Make some syrup,
clarify it, and put in the currants, let them boil slowly
for a few moments. A table spoonful of these, mix-
ed with a tumbler of water is a very wholesome drink
in the summer.
239. To Preserve Barberries.
Pick over your barberries, and put them in clarifi-
ed syrup, boil them half an hour. Molasses does ve-
ry well to preserve barberries in, for common use,
with a little orange peel boiled with them. Preserv-
ed barberries mixed with water, is a very refreshing
drink in fevers.
Sweet Meats. 81
240. To Preserve Ginger.
Take green ginger, and soak it until you can scrape
off the outside, when scraped, soak it in salt and wa-
ter one day, then take it out of the salt and water,
and boil it till tender. Make a syrup of white sugar,
allowing equal weights of sugar and ginger, when clar-
ified take it off, and when cold, turn it on the ginger,
let it remain a week, then boil the ginger and syrup to-
gether, until the syrup appears to have entered the
ginger, when cool put in a little essence of lemon.
241. To Preserve Apples.
Take nice tart apples, halve and quarter them, and
take out the cores. For a pound of apples, allow
three quarters of a pound of sugar. When you have
clarified your syrup, put in the apples, with the skin
of a lemon pared thin. When the apples are tender,
take them up, and let the syrup remain till cold, then
turn it over them. Apples preserved in this manner,
will keep but a few days. Crab apples should be
preserved whole, with the skins on, and to a pound of
the apples put a pound -of sugar.
242. To Preserve Cymbelines or Mock Citron.
Cut and scrape the rinds of cymbelines, put them
in strong salt and water, let them remain in it a week,
then in fair water three clays, changing the water every
day, then soak them in alum water an hour. Tie up
oyster shells, in a cloth, and boil them with the cym-
belines. When the cymbelines are tender, take them
up and put them in alum water. Make your syrup,
allowing a pound and a half of sugar, to a pound of
the melon, boil your cymbelines in it three quarters of
an hour. These are good eaten as any other pre-
serves, or put in cake instead of citron.
$2 Sweet Meats.
243. To Preserve Watermelon Rinds.
Take the rind of a nice watermelon, cut it in strips
and boil them a quarter of an hour, with a tea spoonful
of saleratus to three or four quarts of water, then soak
them in alum water an hour, rinse and put them in
clarified syrup, and boil them twenty minutes. When
they have stood three or four days, turn the syrup from
them, and boil it, then turn it back on the rinds while
hot. Allow equal weights of rinds and sugar.
244. To Preserve Cherries.
Allow three quarters of a pound of sugar, to a
pound of cherries. Make your syrup, allowing half
a pint of water, to two pounds of cherries, put in your
cherries, shake them occasionally to prevent their
sticking to the kettle. When the syrup is colored
strain the cherries.
245. To Preserve Muskmelons.
Procure muskmelons that are perfectly green, the
later in the season, the better. Scrape off the skin
of the rind, taking care not to scrape the green part.
Cut them through the middle, and take out the seeds,
then cut them in the form of rings an inch thick. Put
them in salt and water, and let them lay several days,
then i fair water one day, changing the water several
times ; take them out and soak them in alum water,
one or two hours. Take race ginger, the green is
the best, soak it until you can scrape off the outside,
cut it in slices, and boil it until tender. Boil your
melons in fresh water, with a handful of peach leaves,
and the ginger, allowing half an ounce to each pound
of fruit. When the melon is tender, put it in alum
water, together with the ginger. Make the syrup for
Sweet Meats. 83
the melons, allowing a pound of white sugar, to a
pound of the fruit, when clarified put in the melons,
and boil them, together with the ginger, half an hour,
take them up, turn the syrup over them, when cool,
drop in a little essence of lemon. When they have
stood several days turn the syrup from them, boil and
turn it back while hot, to the melons.
246. To Preserve Pine Apples.
Pare off the rind of the pine apples, cut them in
slices an inch thick. Weigh out a pound of white
sugar, allowing a pound of it to each pound of fruit,
lay your pine apples in a deep dish, on each layer of
it sprinkle some of your sugar, (which should be
powdered.) Set the pine apples away till the next
day, reserving part of the sugar. Then turn the syr-
up from the pine apples into your preserving pan, add
your reserved sugar, put in a tea cup of water, to the
juice of four or five pine apples, clarify it, then put in
the apples, and boil them till lender. Let the whole,
stand in a dish several days, and if there is any appear-
ance of fermentation, put it in a preserving pan, scald
it through, then turn it into glasses, and set it in a cool
place.
247. To Preserve Pumpkins.
Take a good sweet pumpkin, halve it, take out the
seeds, and cut it in chips, of the size of a dollar. To
each pound of pumpkin, allow a pound of powdered
loaf sugar, and a gill of lemon juice. Put your pump-
kin chips in a dish, and to each layer, put a layer of
sugar, turn the lemon juice over the whole, and let it
stand a day, then boil it till tender, with half a pint of
water to four or five pounds of the pumpkin. Tie up
ginger in a bag, and boil with it, also the rind of sever-
al lemons, cut into chips.
84 Sweet Meats.
248. To Preserve Gages.
Take equal quantities of fruit and sugar. Make a
syrup of the sugar, (which should be white,) with a
little water, when it boils drop in the plums, boil them
very slowly for a few moments, then take them up in-
to dishes, and let them 'remain several days, then boil
them again, until the syrup appears to have entered
them. Put the plums in jars, boil the syrup again, in
the course of two or three days, and turn it over them.
249. To Preserve Strawberries.
Take Chili or field strawberries, and hull them.
Take equal quantities of fruit, and white sugar, and put
a layer of each alternately in a preserving pan, having
a layer of strawberries at the bottom, let them stand for
half an hour, then put a gill of cold water with ihem,
to prevent their burning at the* bottom of the pan.
Set them over a moderate fire, when the juice runs
freely increase the fire, until they boil briskly, when
they have boiled half an hour, take them up, turn them
into bottles, cork them tight, and dip the moiuhs of the
bottles into hot sealing wax. Keep them in dry sand.
250. Blackberry and Raspberry Jam.
For a pound of berries allow a pound of brown su-
gar, put a layer of each alternately in a dish, let them
stand two or three hours, strain them, put them over
a moderate fire, and boil them half an hour.
251. Strawberry , Blackberry, and Raspberry Jelly.
Pick overyour fruit carefully, then mash and squeeze
the berries through a flannel bag, to each pint of juice
put a pound of white sugar, set it on the fire, when it
Jellies. 85
has boiled seven or eight minutes, take it from the fire
and skim it till clear, then put it back on the fire ; as
fast as the scum rises take it from the fire, and skim
it. To ascertain when it is done, take a little of it
from the fire, and let it be till cold.
252. Cranberry, Grape and Currant Jelly.
Wash and drain the berries till nearly dry, then put
them in a preserving pan, with a plate at the bottom,
heat them till they break, then strain them through a
flannel cloth ; to each pint put a pound of white su-
gar. Boil and skim them till perfectly clear, the ket-
tle should be taken from the fire when skimmed.
When the jelly has boiled four or five hours, take a
little of it up, and put it in a tumbler of cold water, if
it sinks to the bottom in a solid mass, it is done suffi-
ciently. Jellies are improved, by being put in the sun
for several days. Care must be taken, that the dew
does not fall on them.
253. Quince Jelly.
Halve your quinces, take out the cores, and boil
the quinces until very soft, in just sufficient water to
cover them, then squeeze them through a flannel bag,
and to a pound of quince pulp, put a pound of white
sugar. Boil and skim it till clear; when it becomes a
i_* f
jelly, strain it again, fill your glasses and cover them
tight.
254. Apple Jelly.
Take greenings, pippins or crab apples, halve them
and take out the cores, boil them till tender in water
just sufficient to cover them, boil with them the peel
and juice of a lemon, to every three pounds of the
apple. Strain the apple, and to each pound, put a
pound of loaf sugar. Boil and skim it till clear; when
8
86 Jellies.
it becomes a jelly, take it up, color it if you like, either
with saffron, beet juice, or cochineal. Strain it, and
put it in glasses, and set them in a cool place.
255. Lemon Jelly.
Put on a slow fire an ounce and a half of isinglass,
(pulled into small pieces,) a pint of water, with the
rind of several lemons; when dissolved put in a pint of
lemon juice, a pound and a half of white sugar, color
it with a few grains of saffron, strain it through a flan-
nel bag, then boil it ten or fifteen minutes, strain it till
clear, let it remain till nearly congealed, then fill your
glasses or moulds with it. To get it out of the moulds
dip them into lukewarm water for a minute, the jelly
will then come out easily.
256. Calfs Foot Jelly.
To four feet put four quarts of water, boil them till
tender, and the water boils away to one quart. Take
it off, let it stand till cold, then skim off the fat care-
fully, and put the jelly into a preserving pan, and set
it on the fire; when it melts take it from the fire, put
in the beaten whites of seven eggs, a little cinnamon,
half a pint of white wine, the juice of two lemons, and
the rind, leaving out the white part; sweeten the whole
to your taste, with loaf sugar. Put it back on the
fire, and boil it fifteen minutes, then strain it through a
flannel bag, without squeezing it, if it is not clear the
first time it is strained, strain it till it is. The bag
O
should be suspended on a nail over a dish, and the jel-
ly poured into it, and allowed to drain through it grad-
ually. When clear turn it into cups or glasses, and
set them" where the jelly will congeal, but not so cold
as to freeze it. This kind of jelly will not keep longer
than two or three clays in warm weather. A knuckle
of veal makes a jelly as good as calves' feet, it is made
Coffee. 87
in the same manner. Jellies and sweet meats are less
liable to ferment, if kept in glass jars or bottles. A
.paper wet in spirits and put over sweet meats, has a
tendency to prevent their fermenting. Sweet meats
should be carefully watched during warm weather, and
if fermentation commences turn the syrup from them,
scald it, and turn it back.
257. Coffee.
To make good strong coffee, allow for each person
a heaping table spoonful of ground coffee, and a pint
of water. Put your coffee into a tin pot, with a piece
of fish skin about the size of a ninepence, to two or
three quarts of water, turn on your water boiling hot,
and boil the coffee from fifteen to twenty minutes,
take it off, and let it stand to settle five or six minutes,
then turn it off carefully. French coffee is made in
a German filter, the water is turned on to it boiling
hot, an ounce to each person is allowed, put in a piece
of fish skin before you turn on the water. When
cream cannot be preserved for coffee, boiled milk is
a good substitute. Many people dislike to settle cof-
fee with fish skin, thinking it imparts a disagreeable
taste to the coffee, but it is owing to its not being pre-
pared properly, the skin should be taken from mild
codfish, washed, and cut into small pieces and dried
perfectly. The white of an egg, egg shells, and is-
inglass, are all good to settle coffee. The best kind
of coffee is old Java, and Mocha; before it is roasted,
it should be hung over the fire two or three hours to
dry, if dried in. the oven it looses its strength, it should
be hung at such a distance from the fire, as to be in
no danger of burning. When dry put it on hot coals,
and stir it constantly till done, which is ascertained by
biting one of the lightest kernels, if it is brittle, the
whole is done. r Put it in a box, and cover it up
tight, to keep in the steam.
88 Tea . Chocola te .Beer.
Coffee is much better roasted in a coffee roaster,
than a kettle, as the fine aromatic flavor of the coffee is
preserved, which escapes in a great measure, when
roasted in an open kettle.
258. To make Tea.
Scald your tea pot, and put in a tea spoonful of tea,
for each person that is to drink it, if it is a weak kind
of tea, more will be required, pour on just boiling
water enough to cover it, let it stand six or eight min-
utes, not longer if you wish to have it in perfection,
pour on the rest of the water boiling hot.
259. Chocolate.
Scrape the chocolate off fine, and mix it smoothly
with a little cold milk, or water. If liked very rich,
make it entirely of milk, if not, use equal quantities of
milk and water, boil it, then stir in the chocolate while
. boiling, sweeten it to your taste, let it boil five or six
minutes ; if liked rich, grate in a little nutmeg. A heap-
ing table spoonful of grated chocolate to a pint of milk,
or water, is the right proportion.
260. Hop Beer.
%
For three gallons of beer, take nine quarts of water,
six ounces of hops. Boil the hops in half the water
three hours, strain it, then boil the hops again in the
remainder of the water, three hours longer, with a tea
cup of ginger. Strain and put it with the rest of the
liquor, and two quarts of molasses, and when luke-
warm, put in a pint of new yeast, without any salt in
it. Keep it in a temperate place, till it has ceased
fermenting, which is ascertained by the froth subsi-
ding. Turn it off carefully into a cask, or bottle it ;
it should not be corked very tight, or it will burst the,
bottles. Keep the bottles in a cool place,
Beer. 89
261. Spruce Beer.
Take five gallons of water, and boil with a couple of
ounces of hops, when it has boiled four or five hours,
strain it, put to it two quarts of molasses, when luke-
warm, put in a pint of fresh yeast, without any salt in
it, (brewer's is the best,) put in three table spoonsful
of the essence of spruce. A decoction made of the
leaves of white or black spruce, is equally as good as
the essence ; boil the hops with the leaves. Let the
beer stand in a temperate situation, several days ex-
posed to the air, then put it in a cask, or bottle it, it
will be fit to to drink in the course of a few days.
This is a nice summer drink, and a powerful antiscor-
butic.
262. Spring Beer.
Take a small bunch each of sarsaparilla, sweet fern,
wintergreen, sassafras, and spice wood, boil them with
three ounces of hops, to six gallons of water, pare two
or three raw potatoes, and throw them into the beer
while it is boiling. When it has boiled five or six
hours, strain it, and put to it three pints of molasses,
when cool stir in a pint of fresh yeast, if the beer is too
thick, dilute it with a liitle cold water. When fer~
mented, bottle and keep it in a cool place.
263. Ginger Beer.
Take three table spoonsful of ginger, one of cream
of tartar, and boil them gently in a gallon of water,
with a lemon cut in slices ; sweeten it to your taste, with
loaf or Havana sugar, boil it three quarters of an hour.
Strain it, and when cool, put in a lea cup of yeast; as
soon as it has ceased fermenting, bottle it.
90 Wines.
[264. A good Family Wine.
Take equal parts of red and white currants, grapes,
raspberries and English cherries, bruise and mix them
\vith soft water, in the proportion of four pounds of
fruit, to one gallon of water, let the liquid remain for
two or three hours, then strain it, and to each gallon of
wine add three pounds of sugar. Let it stand open
three days, stirring it frequently, skim, and put it in a
cask, place it in a temperate situation, where it will
ferment slowly, when fermented add to it a ninth part
of brandy, and stop it up tight. In two or three years
it will be very rich.
265. Currant Wine.
Strain the currants, which should be perfectly ripe,
to each quart of juice, put two of water, and three
pounds of sugar. Stir the whole well together, and
let it stand twenty four hours, then skim it, and set
it in a cool place, where it will ferment slowly, let it
remain three or four days, if at the end of that time, it
has fermented, add one quart of French brandy, to
every fifteen gallons, stop it tight, when it is clear, it is
fit to bottle. This wine is better for being kept sev-
eral years.
266. Raspberry Shrub.
To a quart of vinegar, put three quarts of fresh ripe
raspberries, let it stand a day, then strain it, and to
each pint, put a pound of white sugar. Put it in a
jar, and set it in a kettle of boiling water, boil it an
hour, skim it till clear. When cool add a wine glass
of wine, to each- pint of shrub. A couple of table
spoonsful of this, mixed with a tumbler of water, is a
very wholesome and refreshing drink in fevers.
Wines. 9 1
267. Noyeau.
To three pints of good French brandy, put four
ounces of bitter almonds, or peach meats bruised, put
in half an ounce of cinnamon, the same quantity of
mace and amber, pounded fine, add a tea spoonful of
cloves ; let it stand for a fortnight, shaking it often,
then add a quart of water, and a pound and a quarter
of sugar, let it stand a week, shaking it each day, then
strain it off for use.
268. Spring Fruit Sherbet.
Boil in a quart of water six or eight stalks of the
rhubarb plant, with the peel of a lemon pared very
thin, and the juice of it. When it has boiled eight, or
ten minutes, take it, sweeten it to the taste with any
kind of syrup you like, or honey, flavor it with rose-
water, strain it, let it stand five or six hours, it will
then be fit to drink. It is a fine thing to assuage
thirst.
269. Grape Wine.
To every gallon of ripe grapes, put a gallon of soft
water, bruise the grapes, and let them stand a week,
without stirring, then draw off the liquor carefully; to
each gallon, put three pounds of lump sugar, when fer-
mented, put it in a cask, stop it up tight, in six months
it will be fit to bottle.
270. Smallage Cordial.
Take the young sprouts of smallage, wash and drain
them till perfectly dry. Cut them into small pieces,
and put them in a bottle, with stoned raisins, a layer
of each alternately ; when ihe bottle is two thirds full,
92 Miscellaneous Receipts.
fill it up with good French brandy. Cork it up, let
it stand four or five days, then pour in as much more
brandy, as you can get in. It will be fit for use in
the course of a few days.
Miscellaneous Receipts, and observations useful to
young housekeepers.
1. To make Essence of Lemon.
Take one drachm of the best oil of lemon, and
two ounces of strong rectified spirit. Mix the spirit
by degrees, with the oil. Another way to procure
the essence of the peel, is to rub the peel with lumps
of sugar, till the yellow part is all taken up. Scrape
off the surface of the sugar, and press it down tight,
in a preserving pot, and cover it tight; a little of this
sugar gives a fine flavor to pies or cake. This mode
of procuring the essence of the peel, is superior to
any other, as the fine flavor of the peel is extracted
without any alloy.
2. Essence of Ginger.
Put three ounces of fresh grated ginger, an ounce of
thin cut lemon peel, into a quart of brandy, or proof
spirit, bottle and cork it, let it stand for ten days, sha-
king it up each day, it will then be fit for use. A few
drops of this, in a little water, or on a lump of sugar,
answers all the purposes of ginger tea, and is much
more convenient and palatable.
3. Rose Water.
*
Gather your roses on a dry day, when full blown,
pick off the leaves, and to a peck of them, put a quart
Miscellaneous Receipts. 93
of water. Put them in a cold still, and put it over
a slow fire, the slower they are distilled the better.
When distilled put it in the bottles, let it stand a couple
of days, then cork it tight.
4. Spice Brandt/.
Into a large wide mouthed bottle, put French bran-
dy, and fresh rose leaves, or lemon and orange peel.
When tliis has stood a week, it is nice spice for pies,
puddings and cake. Peach meats or almonds steep-
ed in brandy are very good spice for custards.
5. Barley Water.
Take a couple of ounces of pearl barley, wash it in
cold water, and put it into half a pint of boiling water,
and let it boil four or five minutes, then turn off the
water, and pour on two quarts of boiling water, strain
it, and put to it two ounces of figs sliced, two of ston-
ed raisins, half an ounce of liquorice cut into small
bits, and bruised, boil it till reduced to a quart, and
strain it. This is a very wholesome drink in fevers.
6. Water Gruel.
Mix a couple of table spoonsful of Indian meal, with
one of flour and a little water, stir it into a pint of boil-
ing water, let it boil six or 'eight minutes, then take it
up put in a piece of butter of the size of a walnut,
pepper and salt, to your taste, and nutmeg, or cinna-
mon if you like, turn it on to toasted bread or crack-
ers. To convert this into caudle, add a little ale, wine
or brandy, and loaf sugar.
7. Wine Whey.
Into a pint of milk while boiling, stir a couple of
wine glasses of wine, let it boil for a moment, then
94 Miscellaneous Receipts.
take it off, when the curd has settled, turn off the
whey, and sweeten it with loaf sugar. Where wine
cannot be procured, cider, or half the quantity of vin-
egar, is a good substitute.
8. Stomachic Tincture.
Bruise an ounce and a half of Peruvian bark, and
one of bitier dried orange peel. Steep it in brandy
or proof spirit, for a fortnight, shaking it each day.
Let it remain for a couple of days without shaking it,
then decant the liquor. A lea spoonful of it in a wine
glass of water, is a fine tonic.
9. Beef Tea.
Broil a pound of fresh beef ten minutes, take it up,
pepper and salt it, cut it into small pieces, and turn a
pint of boiling water on to it, let it steep in a warm
place for half an hour, then strain it off, and it is fit to
drink. This is a quick way of making it, but the best
way is to cut beef into small bits, and fill a junk bottle
with it, stop it up light, and immerse it in a kettle of
cold water, put it where it will boil four or five hours.
This way is superior to the other, as the juices of the
meat are obtained unmixed with water; a table spoon-
ful of this is as nourishing as a cup full of that which is
made by broiling.
10. Carrageen or Irish Moss.
American, or Irish Carrageen, is a very nutritious
and light article of food for children, and invalids, and
is a good thickener of milk and broths, and for blanc
mange is equal to the most expensive ingredients,
while the cost is very trifling. The following decoc-
tion for consumptive patients, is recommended. Steep
half an ounce of the moss in cold water, for a few
Miscellaneous Receipts. 95
minutes, then take it out, boil it in a quart of milk un-
til it attains the consistency of warm jelly, strain it,
and sweeten it to the taste, with white sugar or hon-
ey, flavor it with whatever spice is most agreeable, if
milk is disagreeable, water may be substituted. If a
tea spoonful of the tincture of rhutany is mixed with a
cup full of the decoction, a tone will be given to the
stomach, at the same time that nourishment is con-
veyed to the system.
1 1. Moss Blanc Mange.
Steep half an ounce of Irish moss in a pint and a
half of milk ; when it becomes a thick jelly sweeten it
with loaf sugar, and flavor it with white wine and cin-
namon. To make orange, lemon or savory jellies,
use a similar process, substituting water for milk.
Jellies made of it, are more nourishing, than those
made of sago, tapioca or arrow root.
12. Elderberry Syrup.
Wash and strain the berries, which should be per-
fectly ripe, to a pint of the juice put a pint of molas-
ses. Boil it twenty minutes, stirring it constantly ;
then take it from the fire, and when cold add to each
quart four table spoonsful of brandy; boitle and cork
it. This is an excellent remedy for a tight cough.
1 3. New Bread and Cake from old and rushed bread.
Bread that is several days old, may be renewed by
putting it into a steamer, and steaming it from half to
three quarters of an hour, according to its size; the
steamer should not be more than half full, otherwise
the water will boil up on to the bread. When steam-
ed, wrap it up loosely in a dry cloth, and let it remain
till quite dry, it will then appear like bread just baked.
.
96 Miscellaneous Receipts.
If pieces of bread are put in the oven and dried, sev-
eral hours after baking in it, they will keep good a
long time. They are good as fresh bread for dress-
ing to meat, and for puddings, if soaked soft in cold
water. Rich cake with wine or brandy in it, will
keep good several months in winter, if kept in a cool
place. The day it is to be eaten, it should be put in
a tin pan, and set in a bake pan that has a tea cup of
water in it, when heated thoroughly through take it
up.
14. To Preserve Cheese from Insects and Mould.
Cover the cheese while whole with a paste made
of wheat flour, put a piece of paper or cloth over it,
and cover it with the paste, keep it in a cool dry place.
Cheese that has skippers in it, if kept till cold weath-
er will be free from them. Cheese that is growing
mouldy can be prevented from becoming any more
so, by grating it fine and moistening it with wine, and
covering it up in a jar. It is preferred by many peo-
ple to that which is not grated.
15. To keep Vegetables and Herbs.
Succulent vegetables, are preserved best in a cool
shady place that is damp. Turnips, potatoes, and
similar vegetables should be protected from the air
and frost, by being buried in earth ; in very severe
cold weather, they should be covered with a linen
cloth. It is said that the dust of charcoal will keep
potatoes from sprouting, if sprinkled over them.
Herbs should be gathered on a dry day, either just
before or while in blossom ; they should be tied in
bundles and hung in a shady airy place, with the
blossoms downwards. When perfectly dry, put away
the medicinal ones in bundles; pick off the leaves of
those that are to be used in cooking, pound and sift
them, and keep them in bottles corked tight.
Miscellaneous Receipts. 97
16. To preserve various kinds of Fruit over winter*
Apples can be kept till June, by taking only those
that are perfectly sound, and wiping them dry, and
putting them in barrels with a layer of bran to each
layer of apples. Cover the barrel with a linen cloth
to protect them from the frost. Mortar put on the
top of the apples, is said to be an excellent thing to
prevent their decaying, as it draws the air from them,
which is the principal cause of decay ; the mortar
should not touch the apples. To preserve oranges
and lemons for several months, take those that are
perfectly fresh, and wrap each one by itself in soft
paper, and put them in glass jars, or a very tight box,
strew white sand thickly round each one and over the
top. The sand should be previously perfectly dried
in the oven, several hours after baking in it. Cover
the fruit up tight, and keep it in a cool dry place, but
not so cold as to freeze it. To preserve grapes gath-
er them on a dry day, when not quite dead ripe; pick
those off from the stem, that are not perfectly fair, lay
them in a glass jar and on each layer sprinkle a layer
of dry bran, taking care that none of the grapes touch
each other, have a layer of bran on the top of them,
and cork and seal them tight. A box will do to keep
them in if covered with mortar. To restore them to
their freshness when they are to be eaten, cut the ends
of the stalks and immerse them in wine, let them re-
main in it for a few moments before they are to be
eaten. Various kinds of green fruit, such as grapes,
currants, gooseberries and plums, can be kept the year
round by putting them in bottles, and setting them in
an oven four or five hours after baking in it ; let them
remain in it till they begin to shrink, then cork and
seal them tight, they will be fit for pies, whenever you
wish to use them. ' Ripe blackberries, and whortle-
berries, dried perfectly in the sun, and tied up in bags
9
98 Miscellaneous Receipts.
so as to exclude the air, will keep good over the win-
ter. Whenever you wish to use them for pies, pour
on boiling water enough to cover them, and let them
remain in it till they swell to nearly the original size,
then drain off the water, and use them.
17. To extract essences from various kinds of flowers.
Procure a quantity of the petals of any kind of flow-
ers that have an agreeable fragrance. Card thin lay-
ers of cotton, which dip into the finest Florence oil.
Sprinkle a small quantity of salt on the flowers, and put
a layer of them in a glass jar or wide mouthed bottle,
with a layer of the cotton, put in a layer of each alter-
nately until the jar is lull, then cover the top up tight
with a bladder. Place the vessel in a south window,
exposed to the heat of the sun. In the course of a
fortnight, a fragrant oil may be squeezed from the cot-
ton, little inferior if rose leaves are made use of, to the
imported otto of rose.
18. Indelible Ink for marking linen.
Dissolve a drachm of lunar caustic, in half an ounce
of pure cold water. Dip whatever is to be marked in
pearlash water, dry it perfectly, then rub it smooth
with a silver spoon, (ironing it sets the pearlash water,)
write on it, and place it in the sun, and let it remain
until the name appears plain and black. Red ink for
marking linen, is made by mixing and reducing to a
fine powder, half an ounce of vermilion, a drachm of
the salt of steel, and linseed oil enough to render it of
the consistency of black durable ink.
19. Perfume Bags. .
Rose leaves dried in the shade, and mixed with
powdered cloves, cinnamon and mace, put in small
Miscellaneous Receipts. 99
bags and pressed, is a fine thing to keep in drawers
of linen, to perfume them.
20. Lip Salve.
Dissolve a small lump of white sugar, in a table
spoonful of rose water, clear water will do but is not
as good. Mix it with a table spoonful of sweet oil, a
piece of spermaceti of the size of half a butternut.
Simmer the whole together about eight or ten minutes.
21. Bread Seals.
Take the crust of newly baked bread, moisten it
with gum water and milk, add either vermilion in
powder or rose pink, to color it. When moistened
work it with the fingers till it forms a consistent paste
without cracking ; it should then be laid in a cellar, till
the next day. Then break jt into pieces of the size
you wish to have the seals, warm and roll them into
balls, press one at a time, on the- warm impression of a
seal press. The bread should go into every part of the
sealing wax impression; while the bread remains on it,
pinch the upper part so as to form a handle, to hold the
bread seal when in use. Take off the bread seal, trim
all the superfluous parts, put the seals where they
will dry slowly. The more the bread has been work-
ed with the fingers, the more glossy and smooth will
be the seals, and the better impression will they make.
22. To loosen the Glass Stopples of Decanters or
Smelling Bottles when wedged in tight.
Rub a drop or two of oil with a feather round the
stopple, close to the mouth of the bottle or decanter,
then place it between one and two feet from the fire.
The heat will cause" the oil to run down between the
stopple and mouth. When warm strike it gently on
100 Miscellaneous Receipts.
both sides with any light wooden instrument, you may
happen to have ; then try to loosen it with the hand.
If it will not move, repeat the process of rubbing oil
on it, and warming it. By persevering in this method,
you will at length succeed in loosening it, however
firmly it may be wedged in.
23, Cement for broken China, Glass and Earthen-
ware.
To half a pint of skimmed milk, add an equal quan-
tity of vinegar to curdle it, then separate the curd
from the whey, and mix the curd- with the whites of
five eggs, beat the whole well together, then add
enough of the finest quicklime to form a consistent
paste. (Plaster of Paris is still better if it can be pro-
cured, than lime.) Rub this mixture on the broken
edges of the china or glass, match the pieces and bind
them tightly together, and let them remain bound sev-
eral weeks. They will then be as firm as if never
broken. Boiling crockery in milk is a good thing to
cement them, the pieces should be matched, bound
with pieces of cloth, and boiled half an hour, they
should remain in the milk till cold, and not be used
for several weeks. Pulverized quicklime mixed with
the white of an egg and rubbed in the cracks of china
and glass, will prevent their coming apart; the dishes
should be bound firmly for several weeks, after it is
rubbed in. The Chinese method of mending broken
china, is to grind flint glass, on a painter's stone, as fine
as possible, and then beat it, with the white of an egg
to a froth, and lay it on the edges of the broken pie-
ces. It should remain bound several weeks. It is
said, that no art will then be able to break it in the
same place.
24. Japanese Cement or Rice Glue.
Mix rice flour intimately with cold water, and then
gently boil it. It answers all the purposes of wheat
Miscellaneous Receipts. 101
flour paste, and is far superior in point of transparency
and smoothness. This composition made with a com-
paratively small proportion of water, that it may have
the consistence of plastic clay, will form models, busts,
statues, basso relievos and similar articles. The Jap-
anese make fish of it which very much resemble those
made of mother of pearl. Articles made of it when
dry are susceptible of a very high polish. Poland
starch, is a very nice cement, for pasting layers of pa-
per together, and any fancy articles when it is neces-
sary.
25. Cement for Alabaster.
Take of bees' wax one pound, of rosin half a pound,
and three quarters of a pound of alabaster. Melt
the wax and rosin, then strew the alabaster, previously
reduced to a fine powder, over in it lightly. Stir the
whole well together, then knead the mass in water, in
order to incorporate the powder thoroughly with the
rosin and wax. Heat the cement and the alabaster,
which should be perfectly dry, when applied join and
keep it bound a week. This composition when prop-
erly managed forms an extremely strong cement.
26. To Extract Fruit Stains.
Hold the spot over steam till quite moist, then over
burning sulphur; the sulphurous gas will cause the
spot to disappear.
27. To extract spots of paint from Silk, Woolen and
Cotton Goods.
Saturate the spots with spirits of turpentine, let it
remain several hours, then take the cloth and rub it
between the hands. It will crumble away and not
injure either the texture or color of the cloth.
9*
102 Miscellaneous Receipts.
28. To remove Hack stains on Scarlet Merinos or
Broadcloths.
Wash the stain in water with a little tartaric acid in
it, rinse it directly, and care should be taken not to
get any of the acid water on the clean part of the
dress. " Weak pearlash water is good to remove stains
produced by acids.
29. To remove grease spots from Paper, Silk or
Woolen.
Grate on chalk enough to cover the grease spots.
French chalk is the best, but common chalk will an-
swer very well. Cover the spots with brown paper,
and set a warm flat iron on the top, and let it remain
until cold. Care must be taken not to get the iron
so hot as to change the color of the article. If the
grease does not appear to be extracted, on removing
the flat iron, grate on more chalk, and heat the iron,
and put it on again.
30. To extract stains from white Cotton goods and
Colored Silks.
Spots of common or durable ink, can be removed
by saturating them with lemon juice and salt in sum-
mer, and keeping them where the sun will shine on
them several hours. Rub the juice and salt on them
as fast as they get dry. Where lemons cannot be
procured, tartaric acid dissolved in salt and water, is
a good substitute. Iron mould can be removed in the
same way ; it is said that spirits of salts diluted with
water will also extract iron mould. Sal ammoniac
with lime, will take out the stains of wine. Mildew
and most other stains on white goods, can be removed
by rubbing on soft soap and saltj and putting them in
Miscellaneous Receipts. 103
a hot summer's sun, it should be rubbed on as fast as
it dries. Where this fails, lemon juice and salt will
be generally effectual. Colored cotton goods that
have ink spilt on them, should be soaked in lukewarm
milk or vinegar; sour milk is the Jpest. Spirits of tur-
pentine, alcohol or sal ammoniac, are all good to re-
move spots from colored silks.
31. Rules for washing Calicoes.
Calicoes that incline to fade, can have the colors
set by washing them with beef's gall in clear water
previous to washing them in soap suds; a small tea cup
full to a pail of water is the right proportion. By
squeezing out the gall, and bottling and corking it up,
it can be kept several months. A little vinegar in the
rinsing water of calicoes, that have green, pink or red
colors, will brighten them and prevent their mixing
together. Yellow calicoes should be washed in soap
suds and not rinsed. A little salt in the rinsins; water
O
of calicoes, particularly blues and greens, tends to
prevent their fading by subsequent washing, it will al-
so prevent their catching fire readily. Thin starch
water is good to wash fading calicoes in, but it is rath-
er hard to get them clean in it ; no soap is necessary.
Calicoes should not be washed in very hot suds and
soft soap should never be used, excepting for buff and
yellows, for which it is the best. The two latter col-
ors should not be rinsed in clear water.
32. Rules for washing Silks.
The water in which pared potatoes has been boiled,
is an excellent thing to wash black silk in, it makes it
look almost as black and glossy as new. Beef's gall
in soap suds is also very good, and soap suds without
the gall does very well. Colored silks should have
all the spots removed before the whole of the article
104 Miscellaneous Receipts.
is wet. Put soap into boiling water and beat it till it
is all dissolved, and forms a strong lather when at a
hand heat, put in the article that is to be washed and
if strong it may be rubbed hard ; when clean squeeze
out the water without wringing, and rinse it in warm
water. Rinse it in another water and for bright yel-
lows, crimsons, maroons and scarlets, put in oil of vit-
riol, sufficient to give the water an acid taste, for oran-
ges, fawns, browns or their shades use no acids, for
pinks, rose colors, and their shades, use tartaric acid,
lemon juice or vinegar. For bright scarlet, use a so-
lution of tin. For blues, purples, and their shades,
add a small quantity of American pearlash, to restore
the colors. Verdigris dissolved in the rinsing water
of olive greens is good to revive the colors, a solution
of copper is also good. Dip the silks up and down in
the rinsing water, and take them out without wring-
ing, and before they get perfectly dry fold them up
tight and let them lay a few moments, then mangle
them, if you have not a maneler. iron them on the
J
wrong side. A little isinglass, dissolved in the rinsing
water of blondes and gauzes, is good to stiffen them.
33. Rules for washing Woolens.
If you do not wish flannels to shrink, wash them in
two good suds, made of hard soap, then wring them
out, and pour boiling water on them, and let them re-
main in it till cold. A little indigo in the rinsing wa-
ter of white flannels makes them look nicer. If you
wish to shrink your flannels, wash them in suds made
of soft soap, and rinse them in cold water. Colored
woolens that incline to fade, should be washed with a
little beef's gall in the suds. Cloth pantaloons look
well washed with beef's gall in the suds; they should
be pressed, when quite damp, on the wrong side.
Miscellaneous Receipts. 105
34. Rules for washing white Cotton Clothes.
Table cloths that have coffee or any other stains on
them, should have boiling water turned on them and
remain in it till cold. The spots should be rubbed
out before they are put in soap suds, or they will be set,
so that they cannot be removed by subsequent wash-
ing. If a little starch is put in the rinsing water, the
stains will come out more easily the next time they are
washed. Any white cloths, that have fruit stains on
them, should be washed in the same manner. It is a
good plan, to soap and soak very dirty clothes over
night; put them in when the water is lukewarm, and
let them heat gradually, if they get to boiling it will
not do any harm. Where rain water cannot be pro-
cured to wash with, a little lye in the proportion of
half a pailful to seven or eight pails of hard water will
soften it so that much less soap will be necessary. It
is said that white clothes washed in the following man-
ner will not need any rubbing. To five gallons of soft
water, add half a gallon of lime water, a pint and a
half of soap and a couple of ounces of the salts of so-
da. Wet the clothes thoroughly and soak the parts
that are most soiled ; if very dirty, they should be
soaked over night. Heat the above mixture boiling
hot, then put in the clothes, let them boil an hour, then
drain and rinse them thoroughly in warm water, then
in indigo water, and they are fit for drying. The
soda can be procured cheap, by purchasing it in large
quantiiies. It is a good plan to save the dirty suds
after washing, to water your garden if you have one,
it is also good to harden sandy cellars and yards.
35. To clean Silk and Woolen Shawls.
Pare and grate jaw potatoes, put a pint of it in two
quarts of clear water. ' Let it stand for five hours, then
106 Miscellaneous Receipts.
strain the water and rub through as much of the po-
tatoe as possible ; let it remain until perfectly clear,
then turn off the water carefully. Put a clean white
cloth on a table, lay the shawl on it and pin it down
tight. Dip a clean sponge into the potatoe water and
rub the shawl with it till clean, then rinse the shawl
in clear water. When nearly dry, mangle it; if you
have not a mangier, wrap it up in a clean white cloth
and press it under a heavy weight till perfectly dry.
All the grease spots and stains should be taken out of
the shawls, before they are washed with the potatoe
water.
36. To clean Silk Stockings.
Wash the stockings in mildly warm hard soap suds,
rinse them in soap suds and if you wish to have them
of a flesh color, put in a little rose, pink or cochineal
powder; if you prefer a bluish cast, put in a little in-
digo. Hang them up to dry without wringing, when
nearly dry, iron them on the right side, till perfectly
so. If you wish silks of any kind to have a gloss on
them, never rinse them without soap in the water.
37. To clean Carpets.
Carpet? should be taken up as often as once a year,
even if not much used, as there is danger of their get-
ting moth eaten. If used much they should betaken
up two or three times a year. If there is any appear-
ance of moths when carpets are taken up. sprinkle a
little black pepper or tobacco on the floor before the
carpets are put down. Shake the dust out of the
carpets, and if they are so much soiled as to require
cleaning, rub a little dry magnesia or grated raw po-
tatoes on them; the potatoes should be rubbed on with
a new broom. Let it remain until perfectly dry before
walking on it. If there*fcre any grease or oil spots on
*.
Miscellaneous Receipts. 107
the carpet, they should be extracted before the potatoe
is rubbed on. They can be extracted by grating on
potter's clay, covering it with brown paper and a mod-
erately warm flat iron or warming pan. It will be ne-
cessary to do it several times to get out the whole of
the grease.
38. To clean Feather Beds and Mattresses.
When feather beds become soiled or heavy, rub
them over with a brush dipped into hot suds. When
.-clean lay them on a shed or railing, where the rain will
fall on them till they get thoroughly soaked, let them
dry in a hot sun for a week, shaking and turning them
over each day. This way of washing the beds makes
the feathers fresh and light, and is much easier than
the old fashioned way of emptying the beds, and wash-
ing the ticking and feathers separately, while it an-
swers quite as well. Hair mattresses that have be-
come hard and dirty, can be made nearly as good as
new ones, by ripping them and washing the ticking,
picking the hair free from bunches, and keeping it in
an airy place several days. When the ticking gets
dry fill it lightly, and tack it together.
39. To clean Light Kid Gloves.
o
Magnesia, moist bread and India Rubber, are all
of them good to clean light kid gloves, if rubbed on
thoroughly.
40. To remove Ink or Grease spots from Floors.
Ink spots can be removed by scouring them with
sand, wet with water that has a few drops of oil of
vitriol in it. Great care is 'necessary in using it, as it
eats holes if suffered to retpain long without having
something put on to countefkct its effects. When
.-*-
108 Miscellaneous Receipts.
rubbed on floors, it should be rinsed off immediately
with weak pearlash water. Oil and grease spots can
be removed by grating on potter's clay thick and wet-
ling it, it should remain on till it has absorbed all the
grease ; if brown paper and a warm iron is put on,
it vtill come out much quicker. Pearlash water and
sand is also good to extract grease and oil, they should
be rubbed hard, then rinsed directly.
41. To clean Mahogany and Marble Furniture.
They should be washed in water without any soap,
A little oil rubbed on them occasionally gives them a
fine polish. White spots on varnished furniture can
be removed by rubbing them with a warm flannel
cloth dipped in spirits of turpentine. It is said that
ink spots can be extracted by rubbing them with blot-
ting paper rolled up tight,^
42. To clean Stone Hearths and Stoves.
If you wish to preserve the original color of free
stone hearths, wash them in clear water, then rub them
with a stone of the same kind pounded fine, let it re-
main until dry, then rub it off. If the hearths are
stained, rub them hard with a free stone. Hot soft
soap or soap suds, does very well to wash hearths in,
provided you have no objections to their looking dark.
For brick hearths use redding mixed with thin starch
and milk. Varnished stoves should tfave several coats
of varnish put on in summer so as to get quite hard be-
fore being used. They should be washed in warm
water without any soap, a little stubbed on once or
twice a week, improves the looks of them. Black
lead is good to black stoves that have never been var-
nished, but it will not do f where they have been. It
should be rubbed on dry once or twice*'a day.
Miscellaneous Receipts. 109
43. To clean Brass.
Rotten stone and spirit, is better than any thing else
to clean brasses with. Acids make them look nice at
first, but they will not remain clean long, they are also
apt to spot without a great deal of care is used. When
brass andirons are not in use, they should be thor-
oughly cleaned with rotten stone, and rubbed over
with oil, and wrapped up tight.
44. To cleanse Trials and Pie Plates.
Bottles and vials, that have had medicine in them,
can be cleaned, by putting a tea spoonful or two of
ashes in them and immersing them in cold water, the
water should then be heated gradually until it boils.
When they have boiled about half an hour, take them
from the fire, and let them cool gradually in the wa-
ter. Pie plates that have been baked on many times,
are apt to impart an unpleasant taste to pies. It may
be remedied by boiling them in ashes and water.
45. Cautions relative to Brass and Copper.
Cleanliness has been aptly styled the cardinal vir-
tue of cooks ; food is not only more palatable cook-
ed in a cleanly manner, but it is also more healthy.
Many lives have been lost in consequence of careless-
ness in using copper, brass and glazed earthen uten-
sils. No oily or acid substance should be allowed
to cool or stand in them. Brass and copper utensils
should be thoroughly cleaned with salt and hot vine-
gar before being
46. To keep Pickle^ and Siveet Meats.
Pickles should be kept in kege or unglazed earthen
jars. Sweet meats keep best in glass jars, unglazed
L
110 Miscellaneous Receipts.
earthen jars do very well. If the jar is covered with
a paper wet in spirits, the sweet meats are less liable to
ferment. Both pickles and sweet meats, should be
looked to occasionally to see that they are not fer-
menting, if so, the vinegar or syrup should be turned
from them and scalded. If pickles grow soft, it is
owing to the vinegar's not being strong enough : to
make it stronger, scald it and put in a paper wet with
molasses, and a little alum.
47. Starch.
To make good flour starch, mix the flour with a lit-
tle water till free from lumps, thin it gradually with
more water, then stir it slowly into boiling water. Let
it boil five or six minutes stirring it frequently, a tal-
low candle stirred round in it several times makes it
smoother. Strain it through a thick bag. Starch
made in this manner will be free from lumps, and an-
swers for cotton and linen as well as Poland starch.
Many people like it for muslins. Poland starch is
made in the same manner as flour starch. When rice
is boiled in a pot without a bag, the water that it is
boiled in is as good as Poland starch for- clearing mus-
lins, if boiled by itself a few moments and strained.
Muslins to look very clear, should be starched and
clapped while the starch is hot.
48. To temper New Ovens and Iron Ware.
New ovens before being used, to reta'in their heat
well, should be heated half a day. The lid should be
put up as soon as the wood is taken out. It should
not be used to bake in the first time it is heated. Iron
utensils are less liable to crack if heated gradually be-
fore they are used. New flat irons should be heated
Haifa day, to retain iheir h^at'vvell.
Miscellaneous Receipts. Ill
49. To temper Earthen Ware.
Earthen ware that is used to cook in, is less liable
to crack from the heat, by being put before they are
used into cold water and heated gradually till the wa-
ter boils, then taken from the fire and left in the water
until cold.
50. Preservatives against the Ravages of Moths.
To prevent woolen and fur articles of dress, from
getting moth eaten when you have done wearing them,
put them in a chest with cedar chips, camphor gum
or tobacco leaves.
51. To drive away various kinds of Household Ver-
min.
A little quicksilver and white of an egg beat together
and put in the crevices of bedsteads, with a feather,
is the most effectual bed bug poison. A solution of
vitriol is also a good thing rubbed on walls that are
infested by them. Hellebore with molasses rubbed
on it, is an excellent thing to kill cockroaches, and put
round the places that they are in the habit of frequent-
ing. Arsenic spread on bread and butter, and placed
round in rat holes, will put a stop to their ravages very
speedily. Great care is necessary in using all these
poisons where there are children, as they are equally
as fatal to human beings as vermin. The flower of
sulphur sprinkled round places that ants frequent, will
drive them away. Half a tea spoonful of black pep-
per, one of sugar and a table spoonful of cream mixed
and kept on a plate, in a room where flies are trouble-
some will soon cause them to disappear. Weak brine
will kill worms in gravel walks. They should be kept
moist with it a week in the spring, and three or four
days in the fall. ?
112 Miscellaneous Receipts.
52. To keep Meat in hot Weather.
Cover it with bran, and keep it where there is a
free circulation of air, away from the flies. A wire
safe is an excellent thing to preserve meat from spoil-
ing.
53. To Prevent polished Cutlery from rusting.
Knives, snuffers and other steel articles, are apt to
rust when not cleaned frequently. To prevent it wrap
them tight in coarse brown paper, when not in use.
Knives and forks should be perfectly free from spots
and well polished when not in use. They should also
be wrapped up, each one by itself, so as to exclude
the air.
54. To melt Fat for Shortening.
The fat of all kinds of meat, excepting mutton and
hams, makes good shortening. Roast meat drippings
and the liquor that meat is boiled in, should stand until
cold to have the fat harden so that it can be taken off
easily 4 Cut your scraps of fat into small pieces, and
melt them slowly without burning, together with the
fat from your drippings. When melted, strain it and
let it remain until nearly cold, then pour in a little
cold water. When the fat forms into a hard cake,
take it up and scrape off the sediment that adheres
to the under side, melt it again and when lukewarm
sprinkle in a little salt. The dregs of fat are good for
soap grease. This shortening answers all the various
purposes of lard very well, excepting in the warmest
weather. In using it for pies it is necessary to use
considerable butter with it. The fat of meat should
not be suffered to lie more than a week in winter
without melting, and in summer not more than two or
three days. Mutton fat and the fat of beef, if melted
into hard cakes, will fetch a good price at the tallow
Miscellaneous Receipts. 113
chandler's. It is much more economical for house-
keepers to put down their own pork, than to buy it al-
ready salted. The leaves and thin pieces that are
not good for salting, should be cut into small bits and
melted, then strained through a cullender with a cloth
laid in it, as soon as it begins to thicken sprinkle in a
tea cup of salt, to twenty^r thirty weight of the lard ;
stir it in well, then set it away in a cool place. Some
people have an idea that pork scraps must be fried
till very brown in order to be preserved good the year
round, but it is not necessary if salt is put in.
55. To preserve Eggs fresh a Year.
Mix a handful of unslacked lime with the same
quantity of salt, two or three gallons of water. If
eggs that are perfectly fresh are put in this mixture,
they will keep good a year in it, provided none are
cracked.
56. To preserve Cream for long Voyages.
Take cream that is fresh and rich, and mix it with
half its weight of powdered white sugar, stir the whole
well together, and preserve it in bottles corked very
tight. In this state it is ready to mix with tea and
coffee.
57. Substitute for Milk and Cream in Tea or Coffee.
Beat the white of a fresh egg in a bowl, and turn
on to it gradually boiling tea or coffee. It is difficult
to distinguish the taste from rich cream.
^* -
58. To Cure Butter.
Take two parts of the best common salt, one part
of sugar and one of saltpetre, blend the whole well
114 Miscellaneous Receipts.
together. Mix one ounce of this composition well
with every sixteen ounces of the butter. Close it up
tight in kegs, cover it with an oiled paper, and let it
remain untouched for a month.' Butter cured in this
manner is very nice, and will keep good eight or nine
months, if not exposed to the air.
59. To maJce salt Butter Fresh.
Put four pounds of salt butter into a churn, with
four quarts of new milk and a small portion of annatto.
Churn them together, take out the butter in the course
of an hour, and treat it like fresh butter, working in
the usual quantity of salt; a little white sugar improves
it. This is said to be equal to fresh butter in every
respect. The salt may be got out of a small quantity
at a time, by working it over in fresh water, changing
the water several times.
60. To take Ranknessfrom a small quantity of Butter.
Take a quantity that is to be made use of, put it
into a bowl filled with boiling water with a little sale-
ratus in it, let it remain until cold, then take it ofFcare-
fully and work it over with a little salt. By this meth-
od it is separated from the grosser particles.
61. Jfltndsor Soap.
To make this celebrated soap for shaving and wash-
ing the hands, nothing more is necessary than to slice
the best white soap as thin as possible and melt it over
a slow fire. When melted take it up, when lukewarm
scent it with the oil of caraway or any other oil that is
more agreeable, then turn it into moulds and let it re-
main in a dry situation several days. It will then be
fit for use.
s Miscellaneous Receipts. 115
62. To make Bayberry or Myrtle Soap.
To a pound of bayberry tallow, put a pint of potash
lye, strong enough 'to bear up an egg. Boil them to-
gether "till it becomes soap. Then put in half a,. tea
cup of cold water, lef^^oil several minutes linger.
Take it off, and when psrfl^r cooled put in a few drops
of the essence of wintergreen, pour it into moulds
and let it remain several days. This soap is good for
shaving, and is ae excellent thing for chapped hands
an'd eruptions on the face.
^ 63. Cold^Sowp. ^ N ,
>
To twenty pounds of white potask put ten of grease,
previously melted and strained. Mix it- well "together
with a pailful of cold water, let it remain several days,
then stir in several more pailsful of cold water. Con-
tinue to pour in cold water at intervals of two or three
days, stirring it up well each time. As soon as the
water begins to thin it, it is time to leave off adding it.
This method of making soap is much easier than any
other, while it is equally cheap and good. If you
have not land to enrich with your ashes they can be
disposed of to advantage. at the soap boiler's.
THE END,
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THE NEW YORK PUBLIC LIBRARY
REFERENCE DEPARTMENT
This book is under no circumstances to be
taken from the Building
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