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218 Market Street. 




Be it remembered, That on the twenty-ninth day of January, in 

********* tne y ear f our Lord one thousand eight hundred and 

I Q 1 twenty-eight, and of the Independence of the United 

1 States of America, the fifty-second, WILLIAM B. RAN- 

********* DOLPH, of the said district, has deposited in the office of 

the Clerk of the District Court for the District of Columbia, the 

title of a book, the right whereof he claims as proprietor, in the 

words following, to wit: 

"The Virginia Housewife; or, Methodical Cook. By MRS. 
MARY RANDOLPH. Method is the soul of management.'* 

In conformity to the act of the Congress of the United States, 
entitled, " An act for the encouragement of learning, by securing the 
copies of Maps, Charts, and Books, to the authors and proprietors of 
euch copies during the times therein mentioned" and also to the 
act, entitled, ct An act supplementary to an act, entitled, An act for 
the encouragement of learning, by securing the copies of Maps, 
Charts, and Books, to the authors and proprietors of such copies 
during the times therein mentioned,' and extending the benefits 
thereof to the arts of designing, engraving, and etching historical 
and other prints." 

In testimony whereof, I have hereunto set my hand, and affixed 
the public seal of my office, the day and year aforesaid. 

Clerk of the District Court for the District of Columbia. 




Asparagus soup, 

Beef soup, 13 

Gravy soup, 14 

Soup with Bouilli, 15 

Veal soup, 15 

Oyster soup, 1 6 

Barley soup, 16 
Dried pea soup, 

Green pea soup, 17 

Ochra soup, 17 

Hare or Rabbit soup, 18 

Soup of any kind of old fowl, 1 8 
Catfish soup, 
Onion soup, 

To dress turtle, 20 

For the soup, 21 
Mock turtle soup of calf's 


Directions for curing 1 beef, 22 

To dry beef for summer use, 24 
To corn beef in hot weather, 25 
Important observations on 
roasting-, boiling 1 , frying-, 

&c. 26 
Beef a-la-mode, 

Brisket of beef baked, 29 
Beef olives, 

To stew a rump of beef, 30 

A fricando of beef, 30 
An excellent method of 

dressing beef, 31 

To collar a flank of beef, 31 

To make hunter's beef, 31 

A nice little dish of beef, 32 

Beef steaks, 32 

To hash beef, 33 

Beef steak pie, 33 

Beef a-la-daube, 33 



Directions for the pieces 
in the different quarters 

of veal, 34 
Veal cutlets from the fillet 

or leg-, 34 

Veal chops, 35 

Veal cutlets, 35 

Knuckle of veal, 36 

Baked fillet of veal, 36 

Scotch collops of veal, 36 
Veal olives, 

Rag-out of a breast of veal, 37 

Fricando of veal, 37 
To make a pie of sweet- 
breads and oysters, 

Mock turtle of "calf s head, 38 

To grill a calPs head, 39 

To collar a calf's head, 40 

Calf's heart, a nice dish, 40 

Calf's feet fricassee, 41 

To fry calf's feet, 41 

To prepare rennet, 41 

To hash a calf's head, 42 

To bake a calPs head, 42 
To stuff and roast calf's liver, 4S 

To broil calf's liver, 43 
Directions for cleaning calf's 

head and feet, 43 


To roast the fore-quarter, 

&c. 44 

Baked lamb, 44 

Fried lamb, 44 
To dress lamb's head and 

feet, 44 


Boiled leg- of mutton, 45 

er o 



Roasted leg of mutton, 46 

Baked leg" of mutton, 46 

Steaks of a leg of mutton, 46 

To harrico mutton, 46 

Mutton chops, 47 

Boiled breast of mutton, 47 
Breast of mutton in ragout, 47 

To grill a breast of mutton, 47 

Boiled shoulder of mutton, 48 
Shoulder of mutton with 

celery sauce, 48 

Roasted loin of mutton, 48 


To cure bacon, 48 

To make souse, 50 

To roast a pig, 51 

To barbecue shote, 51 
To roast a fore-quarter of 

shote, , 52 

To make shote cutlets, 52 

To corn shote, 52 

Shote's head, 53 
Leg of pork with pease 

pudding, 53 

Stewed chine, 53 

To toast a ham, 54 

To stuff a ham, 54 

Soused feet in ragout, 54 

To make sausages, 54 

To make black puddings, 4 

A sea pie, 55 

To make paste for the pie, 55 

Bologna sausages, 55 


To cure herrings, 56 

To bake sturgeon, 57 

To make sturgeon cutlets, 57 

Sturgeon steaks, 57 

To boil sturgeon, 58 

To bake a shad, 58 

To boil a shad, 58 

To roast a shad, 59 

To broil a shad, 59 

To boil rock fish, 59 

To fry perch, 60 


To pickle oysters, 60 
To make a curry of catfish, 60 
To dress a cod's head and 

shoulders, 61 
To make sauce for the 

cod's head, 61 

To dress a salt cod, 62 
Matelote of any kind of 

firm fish, 62 

Chowder, a sea dish, 63 

To pickle sturgeon, 63 

To caveach fish, 64 

To dress cod fish, 64 

Cod fish pie, 64 
To dress any kind of salted 

fish, 65 
To fricassee cod sounds and 

tongues, t 65 
An excellent way to dress 

fish, 66 

Fish a-la-daub, 66 

Fish in jelly, 66 
To make egg sauce for a 

salt cod; 67 

To dress cod sounds, 67 

To stew carp, 67 

To boil eels, ' 68 

To pitchcock eels, 68 

To broil eels, 68 

To scollop oysters, 68 

To fry oysters, 69 

To make oyster loaves, 69 


To roast a goose, 69 
To make sauce for a goose, 70 
To boil ducks with onion 

sauce, 70 
To make onion sauce, 70 
To roast ducks, 7C 
To boil a turkey with oys- 
ter sauce, 71 
To make sauce for a turkey, 72 
To roast a turkey, 72 
To make sauce for a turkey, 72 
To boil fowls, 73 
To make white sauce for 
fowls, 73 



Fricassee of small chickens, 74 
To roast large fowls, 74 

To make egg 1 sauce, 74 

To boil young 1 chickens, 75 
To roast young 1 chickens, 75 
Fried chickens, 75 

To roast woodcocks or 

snipes, 76 

To roast wild ducks or teal, 76 
To boil pigeons, 76 

To roast pigeons, 77 

To roast partridges or any 

small birds, ' 77 

To boil rabbits, 77 

To roast rabbits, 78 

To stew wild ducks, 78 

To ctress ducks with juice 

of oranges, 79 

To dress ducks with onions, 79 
To roast a calf s head, 79 

To make a dish of curry 
after the East Indian 
manner, 80 

Dish of rice to be served 
up with the curry, in a 
dish by itself, 80 

Ochra and tomatos, 81 

Gumbo a West India dish, 81 
Pepperpot, 81 

Spanish method of dress- 
ing giblets, 

Paste for meat dumplins, 82 
To make an olio a Span- 
ish dish, 

Ropa veija Spanish, 83 

Chicken pudding, a fa- 
vourite Virginia dish, 83 
To make polenta, 
Mock macaroni, 
To make croquets, 85 

To make vermicelli, 85 

Common patties, 
Eggs in croquets, 86 

Omelette souffle, 86 

Fondus, 86 

A nice twelve o'clock lun- 
cheon, 87 

Eggs a-la-creme, 87 
Sauce a-la-creme for the 

eggs, 87 

Cabbage a-la-creme, 88 

To make an omelette, 88 

Omelette another way, 88 

Gaspacho Spanish, 89 

Eggs and tomatos, 89 

To fricassee egip, 89 


Fish sauce to keep a year, 90 

Sauce for wild fowl, 90 

Sauce for boiled rabbits, 90 

Gravy, 90 

Forcemeat balls, 91 
Sauce for boiled ducks or 

rabbits, 91 
Lobster sauce, 
Shrimp sauce, 

Oyster sauce for fish, 92 

Celery sauce, 92 
Mushroom sauce, 
Common sauce, 

To melt butter, 93 

Caper sauce, 94 

Oyster catsup, 94 

Celery vinegar, 95 


To dress salad, 95 

To boil potatos, 96 

To fry sliced potatos, 97 

Potatos mashed, 98 

Potatos mashed with onions,98 
To roast potatos, 98 

To roast potatos under meat, 98 
Potato balls, 

Jerusalem artichokes, 99 

Cabbage, 99 

Savoys, 100 

Sprouts and young greens, 100 
Asparagus, 100 

Sea-kale, 101 

To scollop tomatos, 101 

To stew tomatos, 101 



Red beet roots, 




To mash turnips, 

Turnip tops, 

French beans,, 




Puree of turnips, 

Ragout of turnips, 

Rag-out of French beans, 

sraips, string 1 beans, 
Mazagan beans, 
Lima, or sugar beans, 
Turnip rooted cabbage, 
Egg plant, 
Potato pumpkin, 
Sweet potato, 
Sweet potatos stewed, 
Sweet potatos broiled, 

Cabbage pudding, 
Squash or cimlin, 
Winter squash, 
Field peas, 
Cabbage with onions, 

Stewed salsify, 
Stewed mushrooms, 
Broiled mushrooms, 
To boil rice, 
Rice journey, or johnny 



Observations on puddings 

and cakes, 

Rice milk for a dessert, 
To make puff paste, 
To m^ke mince-meat for 

To make jelly from feet, 




A sweet-meat pudding, 117 


To make an orange pud- 


ding, 117 


An apple custard, 118 


Boiled loaf, 118 


Transparent pudding, 118 


Flummery, 119 


Burnt custard, 119 


An English plum pudding, 119 


Marrow pudding, 120 


Sippet pudding, 120 


Sweet potato pudding, 120 


An arrow root pudding, 121 


Sago pudding, . 121 


Puff pudding, 121 


Rice pudding, 121 


Plum pudding, 122 


Almond pudding*, 122 


Quire of paper pancakes, 123 


A curd pudding, 123 


Lemon pudding, 123 


Bread pudding, 124 


The Henrietta pudding, 124 


Tansey pudding, 124 


Cherry pudding, 125 

110 \ Apple pie, 125 


Baked apple pudding, 125 


A nice boiled pudding, 125 


An excellent and cheap 


dessert dish, 126 


Sliced apple pudding, 126 


Baked Indian meal pud- 


ding, 126 


Boiled Indian meal pud- 


ding, 127 


Pumpkin pudding, 127 


Fayette pudding, 127 

Maccaroni pudding, 


Potato paste, 


Compote of apples,. 128 


Charlotte, 128 


Apple fritters, 129 


Bell fritters, 129 


Bread fritters, 130 


Spanish fritters, 130 

, 116 

To make mush, 130 





Strawberry cream, 144 
Cocoa nut cream, 144 

Jumbals, 130 

Chocolate cream, 144 


Ovster cream, 144 

To make drop biscuit, 131 

Iced jelly, 144 

Tavern biscuit, 131 

Peach cream, 144 

Rusk, 131 

Coffee cream, 145 

Ginger bread, 132 
Plebeian ginger bread, 132 

Quince cream, 145 
Citron cream, 145 

Sugar ginger bread, 152 

Almond cream, 146 

Dough nuts a yankee 

Lemon cream, 146 


Lemonade iced, 146 

Risen cake, 133 

To make custard, 146 

Pound cake, 

To make a. trifle, 147 

Savoy, or spunge cake, 134 

Rice blanc mange, 147 

A rich fruit cake, 134 

Floating island, 147 

Naples biscuit, 135 

Syllabub, 148 

Shrewsbury cakes, 

Little plum cakes, 135 


Soda cakes, 136 

To make bread, 136 

Lemon cream, 148 

To make nice biscuit, 137 

Orange cream, 148 

Rice bread, 137 

hisj.luTry cream, 148 

Mixed bread, 

Tea cream, 149 

Patent yeast, 137 

Sago cream, 149 

To prepare the cakes, 138 
Another method for mak- 

Barley cream, 149 
Gooseberry fool, 149 

ing yeast, 138 

To make slip, 150 

Nice buns, 138 

^urds and cream, 150 

Muffins, 1^9 

Rlanc mange, 150 

French rolls, 
Apoquiniminc cakes, 139 
Batter cakes, 140 

To make a hen's nest, 151 
Pheasants a-la-daub, 151 
Partridges a-la-daub, 152 
Chickens a-la-daub, 152 

Battc" bread, 140 
Cream ,*akes, 140 

To make savoury jelly, 152 
Turkey a-la-daub, 153 

Soufle biscuits, 140 

Salmagundi, 153 

Corn meal bread, 

An excellent relish after 

Sweet potato buns, 


Rice woffles, 141 

To stew perch, 154 

Velvet cakes, 141 
Chocolate cakes, , 141 


Wafers, 142 

Directions for makingpre- 

Buckwheat cakes, 142 

serves, 154 

Observations on ice creams, 142 

To preserve cling-stone 

Ice creams, 14 

peaches, 155 

Vanilla cream, 14! 

Cling-stones sliced, 156 

Raspberry cream, 14^ 

Soft" peaches, 156 




Peach marmalade, 156 

Peach chips, 156 

Pears, 157 

tear marmalade, 157 

unices, 157 

Currant jelly, 158 

Quince jelly, 158 

Quince marmalade, 158 

Cherries, 159 

Morello cherries, 159 

To dry cherries, 159 

Raspberry jam, 160 

To preserve strawberries, 160 

Strawberry jam, 160 

Gooseberries, 160 

Apricots in brandy, 160 

Peaches in brandy, 161 

Cherries in brandy, 161 
Magnum bonum plums in 


Lemon pickle, 161 

Tomato catsup, 162 

Tomato marmalade, 162 

Tomato sweet marmalade, 162 

Tomato soy, 163 

Pepper vinegar, 163 

Mushroom catsup, 164 
Tarragon, or astragon 

vinegar, 164 

Curry powder, 164 

To pickle cucumbers, 164 

Oil mangos, 165 
To make the stuffing for 

forty melons, 165 

To make yellow pickle, 166 

To make green pickles, 166 
To prepare vinegar for 

green or yellow pickle, 167 

To pickle onions, 167 

To pickle nastertiums, 167 

To pickle radish pods, 168 
To pickle English walnuts, 


To pickle peppers, 168 

To make walnut catsup, 169 
To pickle green nectar- 
ines, or apricots, 169 
To pickle asparagus, 169 
Observations on pickling, 169 


Ginger wine, 170 

Orgeat, 170 

Cherry shrub, 171 

Currant wine, 171 

To make cherry brandy, 172 

Rose brandy, 172 

Peach cordial, 172 

Raspberry cordial, 173 

Raspberry vinegar, 173 

Mint cordial, 173 

Hydromel, or mead, 174 
To make a substitute for 

arrack, 174 

Lemon cordial, 174 

Ginger beer, 175 

Spruce beer, 175 

Molasses beer, 175 

To keep lemon juice, 176 

Sugar vinegar, 176 

Honey vinegar, 176 

'Sfyrup of 'vinegar, 177 

Aromatic vinegar, 177 

Vinegar of the four thieves, 177 

Lavender water, 177 

Hungarian water, 178 
To prepare cosmetic soap 

for washing the hands, 178 

Cologne water, 178 

Soft pomatum, 178 

To make soap, 178 

To make starch, 179 

To dry herbs, 180 

To clean silver utensils, 180 

To make blacking, 180 

168 j To clean knives and forks, 180 


THE difficulties I encountered when I first 
entered on the duties of a housekeeping life, from 
the want of books sufficiently clear and concise 
to impart knowledge to a Tyro, compelled me 
to study the subject, and by actual experiment 
to reduce every thing in the culinary line, to 
proper weights and measures. This method I 
found not only to diminish the necessary atten- 
tion and labour, but to be also economical: for, 
when the ingredients employed' were given in 
just proportions,' the article made was always 
equally good. The government of a family, bears 
a Lilliputian resemblance to the government of a 
nation. The contents' of the Treasury must be 
known, and great care taken to keep the expen- 
ditures from being equal to the receipts. A 
regular system must be introduced into each de- 
partment, which may be modified until matured, 
and should then pass into an inviolable law. The 
grand arcanum of management lies in three sim- 
ple rules: "Let every thing be done at a proper 
time, keep every thing in its proper place, and 
put every thing to its proper use." If the mis- 
tress of a family, will every morning examine 
jninutely the different departments of her house- 


hold, she must detect errors in their infant state, 
when they can be corrected with ease; but a few 
days' growth gives them gigantic strength: and 
disorder, with all her attendant evils, are intro- 
duced. Early rising is also essential to the good 
government of a family. A late breakfast de- 
ranges the whole business of the day, and throws 
a portion of it on the next, which opens the door 
for confusion to enter. The greater part of the 
following receipts have been written from memo- 
ry, where they were impressed by long con- 
tinued practice. Should they prove serviceable 
to the young inexperienced housekeeper, it will 
add greatly to that gratification which an exten- 
sive circulation of the work will be likely to 

Washington, January, 1831. 


MANAGEMENT is an art that may be acquired by every 
woman of good sense and tolerable memory. If, unfortunately, 
she has been bred in a family where domestic business is the 
work of chance, she will have many difficulties to encounter; 
but a determined resolution to obtain this valuable knowledge, 
will enable her to surmount all obstacles. She must begin the 
day with an early breakfast, requiring each person to be in 
readiness to take their seats when the muffins, buckwheat 
cakes, &c. are placed on the table. This looks social and com- 
fortable. When the family breakfast by detachments, the table 
remains a tedious time; the servants are kept from their morn- 
ing's meal, and a complete derangement takes place in the 
whole business of the day. No work can be done till break- 
fast is finished. The Virginia ladies, who are proverbially good 
managers, employ themselves, while their servants are eating, 
in washing the cups, glasses, &c.; arranging the cruets, the 
mustard, salt-sellers, pickle vases, and all the apparatus for the 
dinner table. This occupies but a short time, and the lady 
has the satisfaction of knowing that they are in much better 
order than they would be if left to the servants. It also re- 
lieves her from the trouble of seeing the dinner table prepared, 
which should be done every day with the same scrupulous re- 
gard to exact neatness and method, as if a grand company was 
expected. When the servant is required to do this daily, he 
soon gets into the habit of doing it well; and his mistress hav- 
ing made arrangements for him in the morning, there is no fear 
of bustle and confusion in running after things that may be 
called for during the hour of dinner. When the kitchen break- 
fast is over, and the cook has put all things in their proper 
places, the mistress should go in to give her orders. Let afl 
the articles intended for the dinner, pass in review before her: 
Uave the butter, sugar, flour, meal, lard, given out in proper 
quantities; the catsup, spice, wine, whatever may be wanted 

for each f5jsb,tmastitedt6"thfe c(Xok,\ The mistress must tax 
her owR f mens6ry With all this-:^ we'haW* no right to expect 
slaves or hired servants to be more attentive to our interest 
than we ourselves are: tbev **iil never recollect these little 
articles until they are going* to use them; the mistress must then 
be called out, and thus have the horrible drudgery of keeping 
house all day, when one hour devoted to it in the morning, 
would release her from trouble until the next day. There is 
economy as well as comfort in a regular mode of doing business. 
When the mistress gives out every thing, there is no waste; 
but if temptation be thrown in the way of subordinates, not 
many will have power to resist it; besides, it is an immoral act 
to place them in a situation which we pray to be exempt from 

The prosperity and happiness of a family depend greatly on 
the order and regularity established in it. The husband, who 
can ask a friend to partake of his dinner in full confidence of 
finding his wife unruffled by the petty vexations attendant on 
the neglect of household duties who can usher his guest into 
the dining-room assured of seeing that methodical nicety which 
is the essence of true elegance, will feel pride and exultation 
in the possession of a companion, who gives to his home charms 
that gratify every wish of his soul, and render the haunts of 
dissipation hateful to him. The sons bred in such a family will 
be moral men, of steady habits; and the daughters, if the 
mother shall have performed the duties of a parent in the su- 
perintendence of their education, as faithfully as she has done 
those of a wife, will each be a treasure to her husband; and 
being formed on the model of an exemplary mother, will use 
the same means for securing the happiness of her own family, 
wliich she has seen successfully practised under the paternal 






TAKE four large bunches of asparagus, scrape it 
nicely, cut off one inch of the tops, and lay them in 
water, chop the stalks and put them on the fire with 
a piece of bacon, a large onion cut up, and pepper 
and salt; add two quarts of water, boil them till the 
stalks are quite soft, then pulp them through a sieve, 
and strain the water to it, which must be put back in 
the pot; put into it a chicken cut up, with the tops of 
asparagus which had been laid by, boil it until these 
last articles are sufficiently done, thicken with flour, 
butter and milk, and serve it up. 


TAKE the hind shin of beef, cut off all the flesh 
off the leg-bone, which must be taken away entirely, 
or the soup will be greasy. Wash the meat clean and 


lay it in" a "pot', fcprfrikle o'vfef'it'orie 'small table-spoon- 
ful of pounded black pepper, and two of salt; three 
onions the size of a hen's egg, cut small, six small 
carrots scraped and cut up, two small turnips pared 
and cut into dice; pour on three quarts of water, cover 
the pot close, and keep it gently and steadily boiling 
five hours, which will leave about three pints of clear 
soup; do not let the pot boil over, but take off the 
scum carefully, as it rises. When it has boiled four 
hours, put in a small bundle of thyme and parsley, 
and a pint of celery cut small, or a tea-spoonful of 
celery seed pounded. These latter ingredients would 
lose their delicate flavour if boiled too much. Just 
before you take it up, brown it in the following man- 
ner: put a small table-spoonful of nice brown sugar 
into an iron skillet, set it on the fire and stir it till it 
melts and looks very dark, pour into it a ladle full of 
the soup, a little at a time; stirring it all the while. 
Strain this browning and mix it well with the soup; 
take out the bundle of thyme and parsley, put the 
nicest pieces of meat in your tureen, and pour on the 
soup and vegetables; put in some toasted bread cut in 
dice, and serve it up. 


GET eight pounds of coarse lean beef wash it clean 
and lay it in your pot, put in the same ingredients as 
for the shin soup, with the same quantity of water, 
and follow the process directed for that Strain the 
soup through a sieve, and serve it up clear, with no- 
thing more than toasted bread in it; two table-spoonsful 
of mushroom oatsup will add a fine flavour to the soup. 


. i * V ; j 


TAKE the nicest part of the thick brisket of beef, 
about eight pounds, put it into a pot with every thing 
directed for the other soup; make it exactly in the 
same way, only put it on an hour sooner, that you may 
have time to prepare the bouilli; after it has boiled 
five hours, take out the beef, cover up the soup and set 
it near the fire that it may keep hot. Take the skin 
off the beef, have the yelk of an egg well beaten, dip 
a feather in it and wash the top of your beef, sprinkle 
over it the crumb of stale bread finely grated, put it in 
a Dutch oven previously heated, put the top on with 
coals enough to brown, but not burn the beef; let it 
stand nearly an hour, and prepare your gravy thus: 
Take a sufficient quantity of soup and the vegetables 
boiled in it; add to it a table-spoonful of red wine, 
and two of mushroom catsup, thicken with a little bit 
of butter and a little brown flour; make it very hot, 
pour it in your dish, and put the beef on it. Garnish 
it with green pickle, cut in thin slices, serve up the 
soup in a tureen with bits of toasted bread. 


PVT into a pot three quarts of water, three onions 
rut small, one spoonful of black pepper pounded, and 
two of salt, with two or three slices of lean ham; let 
it boil steadily two hours; skim it occasionally, then 
put into it a shin of veal, let it boil two hours longer; 
take out the slices of ham, and skim off the grease if 
any should rise, take a gill of -good cream, mix with it 
two table-spoonsful of flour very nicely, and the yelks 
pf two eggs beaten well, strain this mixture, and add 


some clipped parley? pour some &onp on by degrees, 
stir it well, and pour it into the pot, continuing to stir 
until it has boiled two or three minutes to take off 
the raw taste of the eggs. If the cream be not per- 
fectly sweet, and the eggs quite new, the thickening 
will curdle in the soup. For a change you may put a 
dozen ripe tomatos in, first taking off their skins, by 
letting them stand a few minutes in hot water, when 
they may be easily peeled. When made in this way 
you must thicken it with the flour only. Any part of 
the veal may be used, but the shin or knuckle is the 


WASH and drain two quarts of oysters, put them on 
with three quarts of water, three onions chopped up, 
two or three slices of lean ham, pepper and salt; boil 
it till reduced one-half, strain it through a sieve, re- 
turn the liquid into the., pot, put in one quart of fresh 
oysters, boil it till they are sufficiently done, and 
thicken the soup with four spoonsful of flour, two gills 
of rich cream, and the yelks of six new laid eggs 
beaten well; boil it a few minutes after the thickening 
is put in. Take care that it does not curdle, and that 
the flour is not in lumps; serve it up with the last 
oysters that were put in. If the flavour of thyme be 
agreeable, you may put in a little, but take care that it 
does not boil in it long enough to discolour the soup. 


PUT on three gills of barley, three quarts of water, 
a few onions cut up, six carrots scraped and cut into 
dice, an equal quantity of turnips cut small; boil it 


gently two hours, then put in four or five pounds of 
the rack or neck of mutton, a few slices of lean ham, 
with pepper and salt; boil it slowly two hours longer 
and serve it up. Tomatos are an excellent addition 
to this soup. 


TAKE one quart of split peas, or Lima beans, which 
are better; put them in three quarts of very soft water 
with three onions chopped up, pepper and salt; boil 
them two hours; mash them well and pass them 
through a sieve; return the liquid into the pot, thicken 
it with a large piece of butter and flour, put in some 
slices of nice salt pork, and a large tea-spoonful of 
celery seed pounded; boil it till the pork is done, and 
serve it tip; have some toasted bread cut into dice 
and fried in butter, which must be put in the tureen 
before you pour in the soup. 


MAKE it exactly as you do the dried pea soup, only 
in place of the celery seed, put a handful of mint 
chopped small, and a pint of young peas, which must 
be boiled in the soup till tender; thicken it with a 
quarter of a pound of butter, and two spoonsful of flour. 


GET two double handsful of young ochra, wash and 
slice it thin, add two onions chopped fine, put it into 
a gallon of water at a very early hour in an earthen 
pipkin, or very nice iron pot; it must be kept steadily 
simmering, but not boiling: put in pepper and salt. 
At 12 o'clock, put in a handful of Lima beans; at 



half-past one o'clock, add three young cimlins cleaned 
and cut in small pieces, a fowl, or knuckle of veal, a 
bit of bacon or pork that has been boiled, and six to- 
matos, with the skin taken off; when nearly done, 
thicken with a spoonful of butter, mixed with one of 
flour. Have rice boiled to eat with it. 


OUT up two hares, put them into a pot with a piece 
of bacon, two onions chopped, a bundle of thyme and 
parsley, which must be taken out before the soup is 
thickened, add pepper, salt, pounded cloves, and 
mace, put in a sufficient quantity of water, stew it 
gently three hours, thicken with a large spoonful of 
butter, and one of brown flour, with a glass of red 
wine; boil it a few minutes longer, and serve it up 
with the nicest parts of the hares. Squirrels make 
soup equally good, done the same way. 

The only way in which they are eatable. 
PUT the fowls in a coop and feed them moderately 
for a fortnight; kill one and cleanse it, cut off the 
legs and wings, and separate the breast from the ribs, 
which, together with the whole back, must be thrown 
away, being too gross and strong for use. Take the 
skin and fat from the parts cut off which are also gross. 
Wash the pieces nicely, and put them on the fire with 
about a pound of bacon, a large onion chopped small, 
some pepper and salt, a few blades of mace, a hand- 
ful of parsley, cut up very fine, and two quarts of 
water, if it be a common fowl or duck a turkey will 
require more water. Boil it gently for three hours, 


lie up a small bunch of thyme, and let it boil in it half 
an hour, then take it out. Thicken your soup with a 
large spoonful of butter rubbed into two of flour, the 
yelks of two eggs, and half a pint of milk. Be care- 
ful not to let it curdle in the soup. 


An excellent dish for those who have not imbibed a 

needless prejudice against those delicious Jish. 
TAKE two large or four small white catfish that 
have been caught in deep water, cut off the heads, 
and skin and clean the bodies; cut each in three parts, 
put them in a pot, with a pound of Jean bacon, a large 
onion cut up, a handful of parsley chopped small, 
*ome pepper and salt, pour in a sufficient quantity of 
water, and stew them till the fish are quite tender but 
not broken; beat the yelks of four fresh eggs, add to 
them a large spoonful of butter, two of flour, and half 
a pint of rich milk; make all these warm and thicken 
the soup, take out the bacon, and put some of the fish 
in your tureen, pour in the soup, and serve it up. 


CHOP up twelve large onions, boil them in three 
quarts of milk and water equally mixed, put in a bit 
of veal or fowl, and a piece of bacon with pepper and 
salt. When the onions are boiled to pulp, thicken it 
with a large spoonful of butter mixed with one of 
flour. Take out the meat, and serve it up with toasted 
bread cut in small pieces in the soup. 



KILL it at night in winter, and in the morning in 
summer. Hang it up by the hind fins, cut off the 
head and let it bleed well. Separate the bottom shell 
from the top, with great care, lest the gall bladder be 
broken, which must-be cautiously taken out and thrown 
away. Put the liver in a bowl of water. Empty 
the guts and lay them in water; if there be eggs, put 
them also in water. It is proper to have a separate 
bowl of water for each article. Cut all the flesh from 
the bottom shell, and lay it in water; then break the 
shell in two, put it in a pot after having washed it 
clean; pour on as much water as will cover it entirely, 
add one pound of middling, or flitch of bacon, with 
four onions chopped, and set it on the fire to boil. 
Open the guts, cleanse them perfectly; take ofT the 
inside skin, and put them in the pot with the shell; 
let them boil steadily for three hours, and if the water 
boils away too much, add more. Wash the top shell 
nicely after taking out the flesh, cover it, and set it 
by. Parboil the fins, clean them nicely taking off 
all the black skin, and put them in water; cut the 
flesh taken from the bottom and top shell, in small 
pieces; cut the fins in two, lay them with the flesh 
in a dish; sprinkle some salt over, and cover them up. 
When the shell, &c. is done, take out the bacon, 
scrape the shell clean, and strain the liquor; about one 
quart of which must be put back in the pot; reserve 
the rest for soup; pick out the guts, and cut them in 
small pieces; take all the nice bits that were strained 
out, put them with the guts into the gravy; lay in the 
fins cut in pieces with them, and as much of the flesh 


as will be sufficient to fill the upper shell; add to it, 
(if a large turtle,) one bottle of white wine; cayenne 
pepper, and salt, to your taste, one gill of mushroom 
catsup, one gill of lemon pickle, mace, nutmegs and 
cloves, pounded, to season it high. Mix two large 
spoonsful of flour in one pound and a quarter of but- 
ter; put it in with thyme, parsley, marjoram and 
savory, tied in bunches; stew all these together, till 
the flesh and fins are tender; wash out the top sfiell, 
put a puff paste around the brim; sprinkle over the 
shell pepper and salt, then take the herbs out of the 
stew; if the gravy is not thick enough, add a little 
niore flour, and fill the shell; should there be no eggs 
in the turtle, boil six new laid ones for ten minutes, 
put them in cold water a short time, peel them, 
cut them in two, and place them on the turtle; make 
a rich forcemeat, (see receipt for forcemeat,) fry the 
balls nicely, and put them also in the shell; set it in 
a dripping pan, with something under the sides to 
keep it steady; have the Oven heated as for bread, and 
let it rpmain in it till nicely browned. Fry the liver 
and send it in hot. 


AT an early hour in the morning, put on eight 
pounds of coarse beef, some bacon, onions, sweet 
herbs, pepper and salt. .Make a rich soup, strain it 
and thicken with a bit of butter, and brown flour; add 
to it the water left from boiling- the bottom shell; sea* 
son it very high with wine, catsup, spice and cayenne; 
put in the flesh you reserved, and if that is not enough, 
ndd the nicest parts of a well boiled calfs head; but 


do not use the eyes or tongue; let it boil till tender, 
and serve it up with fried forcemeat halls in it. 

If you have curry powder, (see receipt for it,) it 
will give a higher flavour to both soup and turtle, than 
spice. Should you not want soup, the remaining 
flesh may be fried, and served with a rich gravy. 


HAVE a large head cleaned nicely without taking off 
the skin, divide the chop from the front of the head, 
take out the tongue, (which is best when salted,) put 
on the head with a gallon of water, the hock of a ham 
or a piece of nice pork, four or five onions, thyme, 
parsley, cloves and nutmeg, pepper and salt, boil all 
these together until the flesh on the head is quite ten- 
der, then take it up, cut all into small pieces, take the 
eyes out carefully, strain the water in which it was 
boiled, add half a pint of wine and a gill of mushroom 
catsup, let it boil slowly till reduced to two quarts, 
thicken it with two spoonsful of bro wned flour rub- 
bed into four ounces of butter, put the, meat in, and 
after stewing it a short time, serve it up. The eyes 
are a great delicacy. 



PREPARE your brine in the middle of October, after 
the following manner: get a thirty gallon cask, take 
out one head, drive in the bung, and put some pitch 
on it, to prevent leaking. See that the cask is quite 
tight and clean. Put into it one pound of saltpetre 


powdered, fifteen quarts of salt, and fifteen gallons of 
cold water; stir it frequently, until dissolved, throw 
over the cask a thick cloth, to keep out the dust; look 
at it often and take off the scum. These proportions 
have been accurately ascertained-^-fifteen gallons of 
cold water will exactly hold, in solution, fifteen quarts 
of good clean Liverpool salt, and one pound of salt- 
petre: this brine will' be strong enough to bear up au 
egg: if more salt be added, it will fall to the bottom 
without strengthening the brine, the water being al- 
ready saturated. This brine will cure all the beef 
which a private family can use in the course of the 
winter, and requires nothing more to be done to it 
except occasionally skimming the dross that rises. It 
must be kept in a cool, dry place. For salting yonr 
beef, get a molasses hogshead and saw it in two, that 
the beef may have space to lie on; bore some holes 
in the bottom of these tubs, and raise them on one 
side about an inch, that the bloody brine may run off. 
Be sure that your beef is newly killed rub each 
piece very well with good Liverpool salt a vast deal 
depends upon rubbing the salt into every part it is 
unnecessary to put saltpetre on it; sprinkle a good 
deal of salt on the bottom of the tub. When the beef 
is well salted, lay it in the tub, and be sure you put 
the fleshy side downward. Put a great deal of salt 
on your beef after it is packed in the tub; this pro- 
tects it from animals who might eat, if they could 
smell it, and does not waste the salt, for the beef can 
only dissolve a certain portion. You must let the 
beef lie in salt ten days, then take it out, brush off 
the salt, and wipe it with a damp cloth; put it in the 
brine with a bit of board and weight to keep it under. 



In about ten days it will look red and be fit for the 
*able, but it will be red much sooner when the brine 
becomes older. The best time to begin to salt beef 
is the latter end of October, if the weather be cool, 
and from that time have it in succession. When 
your beef is taken out of the tub, stir the salt about to 
dry, that it may be ready for the next pieces. Tongues 
are cured in the same manner. 


THE best pieces for this purpose are the thin brisk- 
ets, or that part of the plate which is farthest from the 
shoulder of the animal, the round and rib pieces 
which are commonly used for roasting. These should 
not be cut with long ribs and the back-bones must be 
sawed off as close as possible, that the piece may lay 
flat in the dish. About the middle of February, select 
your beef from an animal well fatted with corn, and 
which, when killed, will weigh one hundred and fifty 
per quarter larger oxen are always coarse. Salt the 
pieces as directed, let them lie one fortnight, then put 
them in brine, where they must remain three weeks: 
take them out at the end of the time, wipe them- quite 
dry, rub them over with bran, and hang them in a 
cool, dry, and, if possible, dark place, that the flies 
may not get to them: they must be suspended, and 
not allowed to touch any thing. It will be necessary, 
in the course of the summer, to look them over oc* 
casionally, and after a long wet season, to lay them 
in the sun a few hours. Your tongues may be dried 
in the same manner: make a little hole in the root, 
run a twine through it, and suspend it. These dried 
meats must be put in a good quantity of water, U> 


ak, the night before they are to be used. In boiling, 
it is absolutely necessary to have a large quantity of 
water to put the beef in while the water is cold, to boil 
steadily, skimming the pot, until the bones are ready 
to fall out; and, if a tongue, till the skin peels off with 
perfect ease: the skin must also be taken from the 
beef. The housekeeper who will buy good ox beef, 
and follow these directions exactly, may be assured 
of always having delicious beef on her table. Ancient 
prejudice has established a notion, that meat killed in 
the decrease of the moon, will draw up when cooked. 
The true cause of this shrinking, may be found in the 
old age of the animal, or in its diseased state, at the 
time of killing. The best age is from three to five 

Few persons are aware of the injury they sustain, 
by eating the flesh of diseased animals. None but 
the Jewish butchers, who are paid exclusively for it, 
attend to this important circumstance. The best rule 
for judging that I have been able to discover, is the 
colour of the fat. When the fat of beef is a high 
shade of yellow, I reject it. If the fat of veal, mut- 
ton, lamb or pork, have the slightest tinge of yellow, 
I avoid it as diseased. The same rule holds good 
when applied to poultry. 

TAKE a piece of thin brisket or plate, cut out the 
ribs nicely, rub it on both sides well with two large 
spoonsful of pounded saltpetre; pour on it a gill of 
molasses and a quart of salt; rub them both in; put 
it in a vessel just large enough to hold it, but not 
tight, for the bloody brine must run off ns it makes, 


or the meat will spoil. Let it be well covered, top, 
bottom and sides, with the molasses and salt. In four 
days you may boil it, tied up in a cloth with the salt, 
&c. about it: when done, take the skin off nicoly, and 
serve it up. If you have an ice-house or refrigerator/ 
it will be best to keep it there. A fillet or breast of 
veal, and a leg or rack of mutton, are excellent done in 
the same way. 


IN roasting butchers' meat, be careful not to run the 
spit through the nice parts: let the piece lie in water 
one hour, then wash it out, wipe it perfectly dry, and 
put it on the spit. Set it before a clear, steady fire: 
sprinkle some salt on it, and when it becomes hot, 
baste it for a time with salt and water: then put a 
good spoonful of nice lard into the dripping-pan, and 
when melted, continue to baste with it. When your 
meat, of whatever kind, has been down some time, 
but before it begins to look brown, cover it with paper 
and baste on it; when it is nearly done, take off the 
peper, dredge it with flour, turn the spit for some 
minutes very quick, and baste all the time to raise a 
froth after which, serve it up. When mutton is 
roasted, after you take off the paper, loosen the skin 
and peel it off carefully, then dredge and froth it up. 
Beef and mutton must not be roasted as much as veal, 
lamb, or pork; the two last must be skinned in the 
manner directed for mutton. You may pour a little 
melted butter in the dish with veal, but all the others 
must be served without sauce, and garnished with 
horse-radish, nicely scraped. Be careful not to let a 


particle of dry flour be seen on the meat it has a 
very ill appearance. Beef may look brown, but the 
whiter the other meats are, the more genteel are they, 
and if properly roasted, they may be perfectly done, 
and quite white. A loin of- veal, and hind quarter of 
lamb, should be dished with the kidneys uppermost; 
and be sure to joint every thing that is to be separated 
at table, or it will be impossible to carve neatly. For 
those who must have gravy with these meats, let it be 
made in any way they like, and served in a boat. No 
meat can be well roasted except on a spit Burned by a 
jack, and before a steady clear fire other methods are 
no better than baking. Many cooks are in the habit 
of half boiling the meats to plump them as they term 
it, before they are spitted, but it destroys their fine 
flavour. Whatever is to be boiled, must be put into 
cold water with a little salt, which will cook them 
regularly. When they are put in boiling water, the 
outer side is done too much, before the inside gets 
heated. Nice lard LS much better than butter for bast- 
ing roasted meats, or for frying. To choose butchers' 
meat, you must see that the fat is not yellow, and that 
the lean parts are of a fine close grain, a'lfvely colour, 
and will feel tender when pinched. Poultry should 
be well covered with white fat; if the bottom of 
the breast bone be gristly, it is young, but if it be a 
hard bone, it is an old one. Fish are judged by the 
liveliness of their eyes, and bright red of their gills. 
Dredge every thing with flour before it is put on to 
boil, and be sure to add salt to the water. 

Fish, and all other articles for frying, after being 
nicely prepared, should be laid on a board and dredged 
with flour or meal mixed with salt: when it becomes 


dry on one side, turn it, and dredge the other. For 
broiling, have very clear coals, sprinkle a little salt 
and pepper over the pieces, and whew done, dish them, 
and pour over some, melted butter and chopped pars- 
ley this is for broiled veal, wild fowl, birds or poul- 
try: beef-steaks and mutton chops require only a 
table-spoonful of hot water to be poured over. Slice 
an onion in the dish before you p-jt in the steaks or 
chops, and garnish both with rasped horse-radish. To 
have viands served in perfection, the dishes should be 
made hot, either by setting them over hot water, or by 
put'ing some in them, and the instan^ the meats are 
lafa in and garnished, put on a pewter dish cover. A 
dim r looks ve; 7 enticing, when the steam rises from 
/ach dish on removing the covers, and if it be judi- 
cious/y ordered, will have a double relish. Profusion 
is not elegance a dinner justly calculated for the 
company, and consisting for the greater part of small 
articles, correctly prepared, and neatly served up, will 
aiake a much more pleasing appearance to the sight, 
ajid give a far greater gratification to the appetite, than 
a table loaded with food, and from the multiplicity of 
dishes, unavoidably neglected in the preparation, and 
served up cold. 

There should always be a supply of brown flour 
kept in readiness to thicken brown gravies, which 
must be prepared in the following manner: put a pint 
of flour in a Dutch oven, with some coals under it; 
keep constantly stirring it until it is uniformly of a 
dark brown, but none of it burnt, which would look 
like dirt in the gravy. All kitchens should be pro- 
vided with a saw for trimming meat, and also with 
larding needles. 



TAKE the bone from a round of beef, fill the space 
with a forcemeat made of the crumbs of a stale loaf, 
four ounces of marrow, two heads of garlic chopped 
with thyme and parsley, some nutmeg, cloves, pepper 
and salt, mix it to a paste with the yelks of four eggs 
beaten, stuff the lean part of the round with it, and 
make balls of the remainder; sew a fillet of strong 
linen wide enough to keep it round and compact, put 
it in a vessel just sufficiently large to hold it, add a 
pint of red wine, cover it with sheets of tm or iron, 
set it in a brick oven properly heated, and bake it 
three hours; when done, skim the fat from the gravy, 
thicken it with brown flour, add some mushroom and 
walnut catsup, and serve it up garnished with force- 
meat balls fried. It is still better when eaten cold 
with sail ad. 

BONE a brisket of beef, and make holes in it with a 
sharp knife about an inch apart, fill them alternately 
with fat bacon, parsley and oysters, all chopped small 
and seasoned with pounded cloves and nutmeg, pep- 
per and salt, dredge it well with flour, lay it in a pan 
with a pint of red wine and a large spoonful of lemon 
pickle; bake it three hours, take the fat from the gravy 
and strain it; serve it up garnished with green pickles. 


Cur slices from a fat rump of beef six inches long 
and half an inch thick, beat them well with a pestle; 


make a forcemeat of bread crumbs, fat bacon chopped, 
parsley, a little onion, some shred suet, pounded mace, 
pepper and salt; mix it up with the yelks of eggs, 
and spread a thin layer over each slice of beef, roll it 
up tight, and secure the rolls with skewers, set them 
before the fire, and turn them till they are a nice brown; 
have ready a pint of good gravy, thickened with 
brown flour and a spoonful of butter, a gill of red 
wine, with two spoonsful of mushroom catsup, lay 
the rolls in it, and stew them till tender; garnish with 
forcemeat balls. 


TAKE out as much of the bone as can be done with 
a saw, that it may lie flat on the dish, stuff it with 
forcemeat made as before directed, lay it in a pot with 
two quarts of water, a pint of red wine, some carrots 
and turnips cut^n small pieces and stewed over it, a 
head of cellery cut up, a few cloves of garlic, some 
pounded cloves, pepper and salt, stew it gently till 
sufficiently done, skim the fat off, thicken the gravy, 
and serve it up; garnish with little bits of puff paste 
uicely baked, and scraped horse-radish. 


Cur a few slices of beef six inches long, two or 
three wide, and -one thick, lard them with bacon, 
dredge them well, and make them a nice brown before 
a brisk fire; stew them half an hour in a well seasoned 
gravy, put some stewed sorrel or spinage in the dish, 
lay on the beef, and pour over a sufficient quantity of 
gravy; garnish with fried balls * 




TAKE a rib roasting piece that has been hanging ten 
days or a fortnight, bone it neatly, rub some salt over 
it and roll it tight, binding it around with twine, put 
the spit through the inner fold without sticking it in 
the flesh, skewer it well and roast it nicely; when 
nearly done, dredge and froth it; garnish with scraped 


GET a nice flank of beef, rub it well with a large 
portion of saltpetre and common salt^let it remain 
ten days, then wash it clean, take oflf the outer and 
inner skin with the gristle, spread it on a board, and 
cover the inside with the following mixture: parsley, 
sage, thyme chopped fine, pepper, ^ilt and pounded 
cloves; roll it up, sew a cloth over it, and bandage that 
with tape, boil it gently five or six hours, when cold, 
lay it on a tyoard without undoing it, put another board 
on the top, with a heavy weight on it; let it remain 
twenty-four hours, take off the bandages, cut a thin 
slice from each end, serve it up garnished with green 
pickle and sprigs of parsley. 

SELECT a fine fat round weighing about twenty-five 
pounds, take three ounces saltpetre, one ounce of 
cloves, half an ounce of alspice, a large nutmeg, and 
a quart of salt; pound them all together very fine, take 
the bone out, rub it well with this mixture on both 
sides, put some of it at the bottom of a tub just large 


enough to hold the beef, lay it in and strew the re- 
mainder on the top, rub it well every day for two 
weeks, and spread the mixture over it; at tbe end of 
this time, wash the beef, bind it with tape, to keep 
it round and compact, filling the hole where the bone 
was with a piece of fat, lay it in a pan of convenient 
size, strew a little suet over the top, and pour on it a 
pint of water, cover the pan with a coarse crust and a 
thick paper over that, it will take five hours baking; 
when cold take off tbe tape. It is a delicious relish 
at twelve o'clock, or for supper, eaten with vinegar, 
mustard, oil, or sail ad. Skim the grease from the 
gravy and bottle it; it makes an excellent seasoning 
for any made dish. 

MINCE cold roast beef, fat and lean, very fine, add 
chopped onion, nepper, salt, and a little good gravy, 
fill scollop shelB two parts full, and fill them up with 
potatos mashed smooth with cream, put a bit of but- 
ter on the top, and set them in an oven to brown. 


THE best part of the beef for steaks, is the seventh 
and eighth ribs, the fat and lean are better mixed, and 
it is more tender than the rump if it be kept long 
enough; cut the steaks half an inch thick, beat them 
a little, have fine clear coals, rub the bars of the grid- 
iron with a doth dipped in lard before you put it over 
the coals, that none may drip to cause a bad smell, 
put no salt on till you dish them, broil them quick, 
turning them frequently; the dish must be very hot, 
put some slices of onion in it, lay in the steaks, sprin- 


kle a little salt, and pour over them a spoonful of 
water and one of mushroom catsup, both made boiling 
hot, garnish with scraped horse-radish, and put on a 
hot dish cover. Every thing must be in readiness, for 
the great excellence of a beef steak lies in having it 
immediately from the gridiron. 


CUT slices of raw beef, put them in a stew pan 
with a little water, some catsup, a clove of garlic, 
pepper and salt, stew till done, thicken the gravy 
with a lump of butter rubbed into "brown flour. A 
hash may be made of any kind of meat that has been 
cooked, but it is not so good, and it is necessary to 
have a gravy prepared and seasoned, and keep the 
hash over the fire only a few minutes to make it hot. 


CUT nice steaks, and stew them till half (Tone, put 
a puff paste in the dish, lay in the steaks with a few 
slices of boiled ham, season the gravy very high, pour 
it in the dish, put on .a lid of paste and bake it. 


GET a round of beef, lard it well, and put it in a 
Dutch oven; cut the meat from a shin of beef, or any 
coarse piece in thin slices, put round the sides and 
over the top some slices of bacon, salt, pepper, onion, 
thyme, parsley, cellery tops, or seed pounded, and 
some carrots cut small, strew the pieces of beef over, 
cover it with water, let it stew very gently till per- 
fectly done, take out the round, strain the gravy, let it 
stand to be cold, take off the grease carefully, beat 


the whites of four eggs, mix a little water with them, 
put them to the gravy, let it boil till it looks clear, 
strain it, and when cold, put it over the beef. 


A LOIN of veal must always be roasted: the fillet or 
leg may be dressed in various ways, the knuckle or 
knee is proper for soup or for boiling; these are the 
pieces that compose the hind quarter. In the fore 
quarter, the breast and rack admit variety in cooking; 
the shoulder and neck are only fit for soup. 


CUT off the flank and take the bone out, then take 
slices the size*of the fillet and half an inch thick, beat 
two yelks of eggs light, and have some grated bread 
mixed with pepper, salt, pounded nutmeg and chopped 
parsley; beat the slices a little, lay them on a board 
and wash the upper side with the egg, cover it thick 
with the bread crumbs, press them on with a knife, 
* and let them stand to dry a little, that they may not 
fall off in frying, then turn them gently, put egg and 
crumbs on in the same manner, put them into a pan 
of boiling lard, and fry them a light brown; have 
some good gravy ready, season it with a tea-spoonful 
of curry powder, a large one of wine, and one of 
lemon pickle, thicken with butter and brown flour, 
drain every drop of lard from the cutlets, lay them in 
the gravy, and stew them fifteen or twenty minutes; 
serve them up garnished with lemon cut in thin slices. 



TAKE the best end of a rack of veal, cut it in chops, 
with one bone in each, leave the small end of the 
bone bare two inches, beat them flat, and prepare them 
with eggs and crumbs, as the cutlets, butter some 
half-sheets of white paper, wrap one round each chop, 
skewer it well, leaving the bare bone out, broil them 
till done, and take care the paper does not burn; have 
nice white sauce in a boat. 


CUT them from the fillet, put them in a stew pan 
with a piece of nice pork, a clove of garlic, a bundle 
of thyme and parsley, pepper and salt, cover them 
with water and let them stew ten or fifteen minutes, 
lay them on a dish, and when cold cover them well 
with the crumb of stale bread finely grated, mixed 
with the leaves of parsley chopped very small, some 
pepper, salt and grated nutmeg; press these on the 
veal with a knife, and when a little dried, turn it and 
do the same to the other side; put a good quantity of 
lard in a pan, when it boils lay the cutlets in carefully 
that the crumbs may not fall; fry them a little brown, 
lay them on a strainer to drain off the grease, do the 
$ame with the crumbs that have fallen in the pan; 
while this is doing, simmer the water they were boiled 
in to half a pint, strain it and thicken with four ounces 
of butter and a little browned flour; add a gill of 
wine and one of mushroom catsup, put in the cut- 
lets and crumbs, and stew till tender; add forcemeat 



BOIL a half pint of pearl barley in salt and water till 
quite tender, drain the water from it and stir in a 
piece of butter, put it in a deep dish; have the knuckle 
nicely boiled in milk and water, and lay it on the 
ley, pour some parsley and butter over it. 

TAKE the bone out of the fillet, wrap the flap aromvd 
and sew it, make a forcemeut of bread crumbs, the fat 
of bacon, a little onion chopped, parsley, pepper, salt, 
and a nutmeg pomided, wet it with the yelks of eggs, 
fill the place from>which the bone was taken, make 
holes around it with a knife and fill them also, and 
lard the top; put it in a Butch oven with a pint of 
water, bake it sufficiently, thicken the gravy with but- 
ter and brown flour, add a giil of wine and one of 
mushroom catsup, and serve it garnished with. force- 
meat balls fried. 

THEY may be made of the nice part of the rack, or 
cut from the fillet, rub a little salt and pepper on them, 
and fry them a light brown; have a rich gravy sea* 
soned with wine, and any kind of catsup you choose, 
with a few cloves of garlic, and some pounded mace, 
thicken it, put the collops in and stew them a short 
time, take them out, strain the gravy over, and gar- 
nish with bunches of parsley fried crisp, and thin 
slices of middling of bacon, curled around a skewer 
and boiled 



TAKE the bone out of the fillet and cut thin slice* 
the size of the leg, beat them flat, rub them with the 
yelk of an egg beaten, lay on each piece a thin slice 
of boiled ham, sprinkle salt, pepper, grated nutmeg, 
chopped parsley, and bread crumbs over all, roll them 
up tight, and secure them with skewers, rub them with 
egg and roll them in bread crumbs, lay them on a tin 
dripping pan, and set them in an oven; when brown 
on one side, turn them, and when sufficiently done, 
lay. them in a rich highly seasoned gravy made of 
proper thickness, stew them till tender, garnish with 
forcemeat balls and green pickles sliced. 


SEPARATE the joints of the brisket, and saw oflf the 
sharp f nds of the ribs, trim it neatly, and half roast 
it; put it in a stew pan with a quart of good gravy- 
seasoned with wine, walnut and mushroom catsup, a 
tea-spoonful of curry powder, and a few cloves of gar- 
lic; stew it till tender, thicken the gravy, and garnish 
with sweatbreads nicely broiled. 



CUT slices from the fillet an inch thick and six 
inches long, lard them with slips of lean middling of 
bacon, bake them a light brown, stew them in well 
seasoned gravy, made as thick as rich cream, serve 
them up hot, and lay round the dish sorrel stewet 
with butter, pepper and salt, till quite dry. 




BOIL the sweetbreads tender, stew the oysters, sea- 
son them with pepper and salt, and thicken with 
cream, butter, the yelks of eggs and flour, put a puff 
paste at the bottom and around the sides of a deep 
dish, take the oysters up with an egg spoon, lay 
them in the bottom, and cover them with the sweet- 
breads, fill the dish with gravy, put a paste on the 
top, and bake it. This is the most delicate pie that 
can be made. The sweetbread of veal is the most 
delicious part, and may be broiled, fried, or dressed in 
any way, and is always good. 

HAVE the head nicely cleaned, divide the chop from 
the skull, take out the brains and tongue, and boil the 
other parts till tender, take them out of the water and 
put into it a knuckle of veal or four pounds of lean 
beef, three onions chopped, thyme, parsley, a tea- 
spoonful of pounded cloves, the same of mace, salt, 
and cayenne pepper to your taste boil these things 
together till reduced to a pint, strain it, and add two 
gills of red wine, one of mushroom and one of wal- 
nut catsup, thicken it with butter and brown flour; 
the head must be cut in small pieces and stewed a 
few minutes in the gravy; put a paste round the edge 
of a deep dish, three folds, one on the other, but none 
on the bottom; pour in the meat and gravy, and bake 
it till the paste is done; pick all strings from the 
brains, pound them, and add grated bread, pepper aiiU 


salt, make them in little cakes with the yelk of an 
egg, fry them a nice brown, boil six eggs hard, leave 
one whole and divide the others exactly in two, have 
some bits of paste nicely baked; when the head is 
taken from the oven, lay the whole egg in the middle, 
and dispose the others, with the brain cakes and bits 
of paste tastily around it. If it be wanted as soup, do 
not reduce the gravy so much, and after stewing the 
head, serve it in a tureen with the brain cakes and 
forcemeat balls fried, in place of the eggs and paste. 
The tongue should be salted and put in brine; they 
are very delicate, and four of them boiled and pealed, 
and served with four small chickens boiled, make a 
handsome dish, either cold or hot, with parsley and 
butter poured over them. 

CLEAN and divide it as for the turtle, take out the 
brains and tongue, boil it tender, take the eyes out 
whole, and cut the flesh from the skull in small pieces; 
take some of the water it was boiled in for gravy, 
put to it salt, cayenne pepper, a grated nutmeg, with 
a spoonful of lemon pickle; stew it till it is well 
flavoured, take the jowl or chop, take out the bones, 
and cover it with bread crumbs, chopped parsley, 
pepper and salt, set it in an oven to brown, thicken 
the gravy with the yelks of two eggs and a spoonful 
of butter rubbed into two of flour, stew the head in it 
a few minutes, put it in the dish, and lay the grilled 
chop on it; garnish it with brain cakes and broiled 


AFTER cleaning it nicely, saw the bone down the 
middle of the skull, but do not separate the head, 
take out the brains and tongue, boil it tender enough 
to remove the bones, which must be taken entirely 
out; lay it on a board, have a good quantity of chop- 
ped parsley seasoned with mace, nutmeg, pepper and 
salt spread a layer of this, then one of thick slices 
of ham, another of parsley and one of ham, roll it 
up tight, sew a cloth over it, and bind that round 
with tape; boil it half an hour, and when cold press 
it. It must be kept covered with vinegar and water, 
and is very delicious eaten with sallad or oil and 


TAKE the heart and liver from the harslet, and cut 
off the windpipe, boil the lights very tender, and cut 
them in small pieces take as much of the water 
they were boiled in as will be sufficient for gravy; add 
to it a large spoonful of white wine, one of lemon 
pickle, home grated nutmeg, pepper and salt, with a 
large spoonful of butter, mixed with one of white 
flour; let it boll a few minutes, and put in the minced 
lights, set it by till the heart and liver are ready, cut 
the ventricle out of the heart, wash it well, lard it all 
over with narrow slips of middling, fill the cavity 
with good forcemeat, put it in a pan on the broad end, 
that the stuffing may not come out; bake it a nice 
brown, slice the liver an inch thick and broil it, make 
the mince hot, set the heart upright in the middle of 


the dish, pour it around, lay the broiled liver on, and 
garnish with bunches of fried parsley; it should be 
served up extremely hot. 


BOIL the feet till very tender, cut them in two and 
pull out the large bones, have half a pint of good 
white gravy, add to it a spoonful of white wine, one 
of lemon pickle, and some salt, with a tea-spoonful of 
curry powder, stew the feet in it fifteen minutes, and 
thicken it with the yelks of two eggs, a gill of milk, 
a large spoonful of butter, and two of white flour, let 
the thickening be very smooth, shake the stew pan 
over the fire a few minutes, but do not let it boil lest 
the eggs and milk should curdle. 


PREPARE them as for the fricassee, dredge them well 
with flour and fry them a light brown, pour parsley 
and butter over, and garnish with fried parsley. 


TAKE the stomach from the calf as soon as it is 
killed do not wash it, but hang it in a dry cool place 
for four or five days; then turn it inside out, slip off all 
the curd nicely with the hand, fill it with a little salt- 
petre mixed with the quantity of salt necessary, and 
lay it in a small stone pot, pour over it a small tea- 
spoonful of vinegar, and sprinkle a handful of salt 
over it, cover it closely and keep it for use. You 
must not wash it that would weaken the gastric 
juice, and injure the rennet. After it has been salted 
six or eight weeks, cut off a piece four or five inches 


long, put it in a large mustard bottle, or any vessel 
that will hold about a pint and a half; put on it five 
gills of cold water, and two gills of rose brandy 
stop it very close, and shake it when you are going to 
use it: a table-spoonful of this is sufficient for a quart 
of milk. It must be prepared in very cool weather, 
and if well done, will keep more than a year. 


BoiiTthe head till the meat is almost enough for eat- 
ing; then cut it in thin slices, take three quarters of a 
pint of good gravy, and add half a pint of white wine, 
half a nutmeg, two anchovies, a sm^all onion stuck 
with cloves, and a little mace; boil these up in the 
liquor for a quarter of an hour, then strain it and boil 
it up again; put in the meat, with salt to your taste, 
let it stew a little, and if you choose it, you may add 
some sweetbreads, and make some forcemeat balls 
with veal; mix the brains with the yelks of eggs and 
fry them to lay for a garnish. When the head is 
ready to be sent in, stir in a bit of butter. 

DIVIDE the calf's head, wash it clean, and having 
the yelks of two eggs well beaten, wash the outside 
of the head all over with them* and on that strew 
raspings of bread sifted, pepper, salt, nutmeg and 
mace powdered; also, the brains cut in pieces and 
flipped in thick butter, then cover the head with bits 
of butter, pour into the pan some white wine and 
water, with as much gravy, and cover it close. Let 
it be baked in a quick oven, and when it is served up, 
pour on some strong gravy, arid garnish with slices 



of lemon, red beet root pickled, fried oysters and 
fried bread. 


TAKE a fresh calf's liver, and having made a hole in 
it with a large knife run in lengthways, but not quite 
through, have ready a forced meat, or stuffing made 
of part of the liver parboiled, fat of bacon minced 
very fine, and sweet herbs powdered; add to these 
some grated bread and spice finely powdered, with 
pepper and salt. With this stuffing fill the hole in 
the liver, which must be larded with fat bacon, and 
then roasted, flouring it well, and basting with butter 
till it is enough. This is to be served up hot, with 
gravy sauce having a little wine in it. 


CUT it in slices, put over it salt and pepper; broil 
it nicely, and pour on some melted butter with 
chopped parsley after it is dished. 

Directions for cleaning Calf's Head and Feet, for 
those who live in the country and butcher their 
own meats. 

As soon as the animal is killed, have the head and 
feet taken off, wash them clean, sprinkle some pounded 
rosin all over the hairs, then dip them in boiling 
water, take them instantly out, the rosin will dry 
immediately, and they may be scraped clean with 
case; the feet should be soaked in water three or 
four days, changing it daily; this will make them very 



'">*i *Hfi.*I 



THE fore-quarter should always be roasted and 
served with mint sauce in a boat; chop the mint small 
and mix it with vinegar enough to make it liquid, 
sweeten it with sugar. 

The hind-quarter may be boiled or roasted, and re- 
quires mint sauce; it may also be dressed in various 


CUT the shank bone from a hind-quarter, separate 
the joints of the loin, lay it in a pan with the kidney 
uppermost, sprinkle some pepper and salt, add a few 
cloves of garlic, a pint of water and a dozen large 
ripe tomatos with the skins taken off, bake it but do 
not let it be burnt, thicken the gravy with a little 
butter and brown flour. 


SEPARATE the leg from the loin, cut off the shank 
and boil the leg; divide the loin in chops, dredge and 
fry them a nice brown, lay the leg in the middle of 
the dish, and put the chops around, pour over parsley 
and butter, and garnish with fried parsley. 

The leg cut into steaks and the loin into chops, 
will make a fine fricassee, or cutlets. 


CLEAN them very nicely, and boil them till tender, 
take off the flesh from the head with the eyes, also 


mince the tongue and heart, which must be boiled 
ttith the head; split the feet in two, put them with 
the pieces from the head and the mince, into a pint 
of good gravy, seasoned with pepper, salt, and tomato 
catsup, or ripe tomatos: stew it till tender, thicken 
the gravy, and lay the liver cut in slices and broiled 
over it garnish with crisp parsley and bits of curled 


THE saddle should always be roasted and garnished 
with scraped horse-radish. See general observations 
on roasting. Mutton is in the highest perfection from 
August until Christmas, when it begins to decline in 


CUT off the shank, wrap the flank nicely round and 
secure it with skewers, dredge it well with flour, and 
put it on the fire in a kettle of cold water with some 
salt, and three or four heads of garlic, which will give 
it a delicately fine flavour; skin it well, and when 
nearly done, take it from the fire and keep it hot and 
closely covered, that the steam may finish it; have 
carrots well boiled to put in the dish under it, or tur- 
nips boiled, mushed smooth and stewed with a lump 
of butter and salt, laythe mutton on, and pour over 
it butter melted with some flour in it, and a cup full 
of capers with some of the vinegar; shake them 
together over the fare till hot before you pour it on. 



PREPARE it as for boiling, be very careful in spit- 
ting it, cover it with paper and follow the directions 
for roasting, serve it up garnished with scraped horse- 


TAKE the flank off, but leave all the fat, cut out the 
bone, stuff the place with a rich forcemeat, lard th^ 
top and sides with bacon, put it in a pan with a pint 
of water, some chopped onion and cellery cut small, 
a gill of red wine, one of mushroom catsup and a 
tea-spoonful of carry powder, bake it and serve it up 
with the gravy, garnish with forcemeat balls fried. 


CUT off the flank, take out the bone, and cut it in 
large slices half an inch thick, sprinkle some salt and 
pepper, and broil it, pour over it nice melted butter 
with capers; a leg cut in the same way and dressed as 
directed for veal cutlets, is very fine. It is also ex- 
cellent when salted as beef, and boiled, served up 
with carrots or turnips. 

A shoulder of mutton is best when roasted, but may 
be made into cutlets or in a harrico. 


TAKE the nicest part of the rack, divide it into 
chops, with one bone in each, beat them flat, sprinkle 
salt and pepper on them, and broil them nicely; make 
a rich gravy out of the inferior parts, season it well 
with pepper, a little spice, and any kind of catsup you 


choose; when sufficiently done, strain it, and thicken 
it with butter and brown flour, have some carrots and 
turnips cut into small dice and boiled till tender, put 
them in the gravy, lay the chops in and stew them 
fifteen minutes; serve them up garnished with green 


CUT the rack as for the harrico, broil them, and 
when dished, pour over them a gravy made with two 
large spoonsful of boiling water, one of mushroom 
catsup, a small spoonful of butter and some salt, stir it 
till the butter is melted, and garnish with horse-radish 


SEPARATE the joints of the brisket, and saw off the 
sharp ends of the ribs, dredge it with flour, and boil 
it; serve it up covered with onions see onion sauce. 


PREPARE the breast as for boiling, brown it nicely 
in the oven, have a rich gravy well seasoned and 
thickened with brown flour, stew the mutton in it till 
sufficiently done, and garnish with forcemeat balls 


PREPARE it as before, score the top, wash it over 
with the yelk of an egg, sprinkle some salt, and 
eover it with bread crumbs, bake it, and pour caper 
sauce in the dish. It may also be roasted, the skill 


taken off and frothed nicely, serve it up with good 
gravy, and garnish with current jelly cut in slices. 

The neck of mutton is fit only for soup, the liver is 
very good when broiled. 


PUT it in cold water with some salt, and boil it till 
tender; serve it up covered with onion sauce. 



WASH and clean ten heads of cellery, cut off the 
green tops and take off the outside stalks, cut the 
heads in thin slices, boil them tender in a little milk, 
just enough for gravy, add salt, and thicken it with a 
spoonful of butter and some white flour; boil the 
shoulder and pour the sauce over it. 

CUT the loin in four pieces, take off the skin, rub 
each piece with salt, wash them with the yelk of an 
egg, .and cover them thickly with bread crumbs, 
chopped parsley, pepper and salt; wrap them up se* 
curely in paper, put them on a bird spit, and roast 
them; put a little brown gravy in the dish, and garnish 
with pickle. 



HOGS are in the highest perfection, from two and a 
half to four years old, and make the best bacon, whea 


(hey do net weigh more than one hundred and fifty 
or sixty at farthest; they should be fed with corn, six 
weeks at least, before they are killed, and the shorter 
distance they are driven to market, the better will 
their flesh be. To secure them against the possibility 
of spoiling, salt them before they get cold; take out 
the chine or back-bone from the neck to the tail, cut 
the hams, shoulders and middlings; take the -ribs from 
the shoulders and the leaf fat from the hams: have 
such tubs as are directed for beef, rub a large table 
spoonful of saltpetre on the inside of each ham, for 
some minutes, then rub both sides well with salt, 
sprinkle the bottom of the tub with salt, lay the hams 
with the skin downward, and put a good deal of salt' 
between each layer; salt the shoulders and middlings 
in the same manner, but less saltpetre is necessary; 
eut the jowl or chop from the head, and rub it with 
salt and saltpetre. You should cut off the feet just 
above the knee joint; take off the ears and nose, and 
lay them in a large tub of cold water for souse. When 
the jowls have been in salt two weeks, hang them up 
to smoke do so with the shoulders and middlings 
at the end of three weeks, and the hams at the end 
of four. If they remain longer in salt they will be 
hard. Remember to hang the hams and shoulders 
with the hocks down, to preserve the juices. Make a 
good smoke every morning, and be careful not to have 
a blaze; the smoke-house should stand alone, for any 
additional heat will spoil the meat. During the hot 
weather, beginning the first of April, it should be oc- 
casionally taken down, examined rubbed with hick- 
ory ashes, and hung up again. 


The generally received opinion that saltpetre hard- 
ens meat, is entirely erroneous: it tends greatly to 
prevent putrefaction, but will not make it hard; neither 
will laying in brine five or six weeks in cold weather, 
have that effect, but remaining in salt too long, will 
certainly draw off the juices, and harden it. Bacon 
should be boiled in a large quantity of water, and a 
ham is not done sufficiently, till the bone on the under 
part comes off with ease. New bacon requires mucL 
longer boiling than that which is old. 


LET all the pieces you intend to souse, remain 
covered with cold water twelve hours; then wash them 
out, wipe off the blood, and put them again in fresh 
water; soak them in this manner, changing the water 
frequently, and keeping it in a cool place, till the 
blood is drawn away; scrape and clean each piece 
perfectly nice, mix some meal with water, add salt to 
it, and boil your souse gently, until you can run a 
straw into the skin with ease. Do not put too much 
in the pot, for it will boil to pieces and spoil the 
appearance. The best way is to boil the feet in one 
pot, the ears and nose in another, and the heads in a 
third; these should be boiled till you can take all the 
bones out; let them get cold, season the insides with 
pepper, salt, and a little nutmeg; make it in a tight 
roll, sew it up close in a cloth, and press it lightly. 
Mix some more meal and cold water, just enough to 
look white; add salt, and one-fourth of vinegar; put 
your souse in different pots, and keep it well covered 
with this mixture, and closely stopped. It will be 
necessary to renew this liquor every two or three 


weeks. Let your souse get quite cold after boiling, 
before you put it in the liquor, and be sure to use pale 
coloured vinegar, or the souse will be dark. Some 
cooks singe the hair from the feet, etcetera, but this 
destroys the colour: good souse will always be white. 


THE pig must be very fat, nicely cleaned, and not 
too large to lie in the dish; chop the liver fine and 
mix it with crumbs of bread, chopped onion and 
parsley, with pepper and salt, make it into a paste 
with butter and an egg, stuff the body well with it, 
and sew it up, spit it, and have a clear fire to roast it; 
baste with salt and water at first, then rub it frequently 
with a lump of lard wrapped in a piece of clean linen; 
this will make it much more crisp than basting it from 
the dripping pan. When the pig is done, take off the 
head, separate the face from the chop, cut both in two 
and take off the ears, take out the stuffing, split the 
pig in two parts lengthways, lay it in the dish with 
the head, ears, and feet, which have been cut off, 
placed on each .side, put the stuffing in a bowl with a 
glass of wine, and as much dripping as will make it 
sufficiently liquid, put some of it under the pig, ami 
serve the rest in a boat. 


THIS is the name given in the southern states to a 
fat young hog, which, when the head and feet are 

* Shote being a Provincial term, and not a legitimate English 
word, Mrs. U. has taken the liberty of spelling it in a way that 
conveys the sound of the pronunciation more clearly than 
shoot* the usual manner of spelling it, 


taken off, and it is cut into four quarters, will weigh 
six pounds per quarter. Take a fore-quarter, make 
several incisions between the ribs, and stuff it with 
rich forcemeat; put it in^ pan with a pint of water, 
two cloves of garlic, pepper, salt, two gills of red 
wine, and two of mushroom catsup, bake it, and 
thicken the gravy with butter and brown flour; it must 
be jointed, and the ribs cut across before it is cooked, 
or it cannot be carved well; lay it in the dish with 
the ribs uppermost; if it be not sufficiently brown, 
add a little burnt sugar to the gravy, garnish with 


JOINT it for the convenience of carving, roast it be- 
fore a brisk fire; when done, take the skin off, dredge 
and froth it, put a little melted butter with some caper 
vinegar over it, or serve it with mint sauce. 


TAKE the skin from the hind-quarter, and cut it in 
pieces, prepare them in the way directed for veal 
cutlets, make a little nice gravy with the skin and the 
scraps of meat left, thicken it with butter and brown 
flour, and season it in any way you like. 


RUB a hind-quarter with saltpetre and common 
salt, let it lie ten days, then boil it, and put either 
carrots or parsnips under it, ~ 



TAKE out the brains, and boil the head till quite 
tender, cut the heart and liver from the harslet, and 
boil the feet with the head; cut all the meat from the 
head in small pieces, mince the tongue and chop the 
brains small, take some of the water the head was 
boiled in, season it with onion, parsley and thyme, all 
chopped tine, add any kind of catsup thicken it with 
butter and brown flour, stew the whole in it fifteen 
minutes, and put it in the dish: have the heart roasted 
to put in the middle, lay the broiled liver around, and 
garnish it with green pickle. 


BOIL a small leg of pork that has been sufficiently 
salted, score the top and serve it up; the pudding 
must be in a separate dish; get small delicate pease, 
wash them well, and tie them in a cloth,- allowing a 
little room for swelling, boil them with the pork, then 
mash and season them, tie them up again and finish 
boiling it; take care not to break the pudding in turn- 
ing it out. 
* . 


TAKE the necl? chine, rub it well with salt, lay it in 
a pan, put it in a pint of water, and fill it up with 
sweet potatos nicely washed, but not peeled, cover 
it close and bake it till done; serve it up with the 
potatos, put a little of the gravy in the dish. 



BOIL it well, take off the skin, and cover the top 
thickly with bread crumbs, put it in an oven to brown, 
and serve it up. 


TAKE a well smoked ham, wash it very clean, make 
incisions all over the top two inches deep, stuff them 
quite full with parsley chopped small and some pep- 
per, boil the ham sufficiently; do not take off the skin. 
It must be eaten cold. 

SPLIT the feet in two, dredge them with flour and 
fry them a nice brown; have some well seasoned gravy 
thickened with brown flour and butter; stew the feet 
in it a few minutes. 


TAKE the tender pieces of fresh pork, chop them 
exceedingly fine chop some of the leaf fat, and put 
them together in the proportion of three pounds of 
pork ti; one of fat, season it very high with pepper 
and salt, add a small quantity of dried sage rubbed to 
a powder, have the skins nicely prepared, fill them 
and hang them in a dry place. Sausages are excellent 
made into cakes and fried, but will not keep so well 
as in skins. 

CATCH the blood as it runs from the hog, stir it 
fMttitinunlly fill cold to prevent its coagulating; when 


cold thicken it with boiled rice or oatmeal, add leaf 
fat chopped small, pepper, salt, and any herbs that 
are liked, fill the skins and smoke them two or three 
days; they must be boiled before they are hung up, 
and prick them with a fork to keep them from 



LAY at the bottom of a small Dutch oven some 
slices of boiled pork or salt beef, then potatos and 
onions cut in slices, salt, pepper, thyme and parsley 
shred fine, some crackers soaked, and a layer of fowls 
cut up, or slices of veal; cover them with a paste not 
too rich, put another layer of each article, and cover 
them with paste until the oven is full; put a little but- 
ter between each layer, pour in water till it reaches 
the top crust, to which you must add wine, catsup of 
any kind you please, and some pounded cloves; let 
it stew until there is just gravy enough left; serve it 
in a deep dish and pour the gravy on. 


POUR half a pound of butter or dripping, boiling hot, 
into a quart of flour, add as much water as will make 
it a paste, work it and roll it well before you use it. 
It is quite a savoury paste. 


TAKE one pound of bacon fat and lean, one ditto 
veal, do., pork, do., suet, chop all fine, season highly: 
fill the skins, prick and boil them an hour, and hang 
them to dry grated bread or boiled rice may be 
added: clean the skins with salt and vinegar. 




THE best method for preserving herrings, and which 
may be followed with ease, for a small family, is to 
take the brine - left of your winter stock for beef, to 
the fishing place, and when the seine is hauled, to 
pick out the largest herrings, and throw them alive 
into the brine; let them remain twenty-four hours, 
take them out and lay them on sloping planks, that 
the brine may drain off; have a tight barrel, put some 
coarse alum salt at the bottom, then put in a layer of 
herrings take care not to bruise them; sprinkle over 
it alum salt and some saltpetre, then fish, salt, and 
saltpetre, till the barrel is full; keep a board over it. 
Should they not make brine enough to cover them in 
a few weeks, you must add some, for they will be 
rusty if not kept under brine. The proper time to 
salt them is when they are quite fat: the scales will 
adhere closely to a lean herring, but will be loose on 
a fat one the former is not fit to be eaten. Do not 
be sparing of salt when you put them up. When 
they are to be used, take a few out of brine, soak 
them an hour or two, scale them nicely, pull off the 
gills, and the only entrail they have will come with 
them; wash them clean and hang them up to dry. 
When to be broiled, take half a sheet of white paper, 
rub it over with butter, put the herring in, double the 
edges securely, and broil without burning it. The 
brine the herrings drink before they die, has a won* 
derful effect in preserving their juices: when one or 
two years old, they are equal to anchovies. 



GET a piece of sturgeon with the skin on, the 
piece next to the tail, scrape i : t well, cut out the gris- 
tle, and boil it about twent^ minutes to take out the 
oil; take it up, pull off the large scales, and when cold, 
stuff it with forcemeat, made of bread crumbs, but- 
ter, chopped parsley, pepper and salt, put it in a Dutch 
oven just large enough to hold it, with a pint and a 
half of water, a gill of red wine, one of mushroom 
catsup, some salt and pepper, stew it gently till the 
gravy is reduced to the quantity necessary to pour over 
it; take up your sturgeon carefully, thicken the gravy 
with a spoonful of butter rubb'ed into a large one of 
nrown flour; see that it is perfectly smooth when 
you put it in the dish. 


THE tail piece is the best; skin it and cut off the 
gristle, cut it into slices about half an inch thick, 
sprinkle c'/er them pepper and salt, dredge them with 
flour, and fry them a nice light brown; have ready a 
pint of good gravy, seasoned with catsup, wine, and 
a little pounded cloves, and thickened with brown 
flour and butter; when the cutlets are cold, put them 
into the gravy and stew them a few minutes; garnish 
the dish with nice forcemeat balls and parsley fried 


CUT them as for the cutlets, dredge them, and fry 
them nicely; dish them quickly lest they get cold; 


pour over melted butter with chopped parsley, and 
garnish with fried parsley. 


LEAVE the skin on, which must be nicely scraped, 
take out the gristle, rub it with salt, and let it lie an 
hour, then put it on in cold water with some salt and 
a few cloves of garlic; it must be dredged with flour 
before it is put into the water, skim it carefully, and 
when dished, pour over it melted butter with chopped 
parsley, a large spoonful of mushroom catsup, one of 
lemon pickle, and one of pepper vinegar; send some 
of it to table in a sauce boat; the sturgeon being a 
dry fish, rich sauce is necessary. 


THE shad is a very indifferent fish unless it be large 
and fat; when you get a good one, prepare it nicely, 
put some forcemeat inside, and lay it at full length in 
a pan with a pint of water, a gill of red wine, one of 
mushroom catsup, a little pepper, vinegar, salt, a few 
cloves of garlic, and six cloves:* stew it gently till the 
gravy is sufficiently reduced; there should always be 
a fish-slice with holes to lay the fish on, for the con- 
venience of dishing without breaking it; when the 
fish is taken up, slip it carefully into the dish; thicken 
the gravy with butter and brown flour, and pour 
over it. 


GET a nice fat shad, fresh from the water, that the 
skin may not crack in boiling, put it in cold water on 
a slice, in a kettle of proper length, with a wine 


glass of pale vinegar, salt, a little garlic, and a bun- 
dle of parsley; when it is done, drain all the water 
from the fish, lay it in the dish, and garnish with 
scraped horse-radish; have a sauce boat of nice melted 
butter, to mix with the different catsups, as taste shall 


FILL the cavity with good forcemeat, sew it up, and 
tie it on a board of proper size, cover it with bread 
crumbs, with some salt and pepper, set it before the 
fire to roast; when done on one side, turn it, tie it 
again, and when sufficiently done, pull out the thread, 
and serve it up with butter and parsley poured over it. 


SEPARATE one side from- the back-bone, so that it 
will lie open without being split in two; wash it clean, 
dry it with a cloth, sprinkle some salt and pepper oil 
it, and let it stand till you afe ready to broil it; have 
the gridiron hot and well greased, broil it nicely, and 
pour over it melted butter. 


THE best part of the rock is the head and shoul- 
ders clean it nicely, put it into the fish kettle with 
cold water and salt, boil it gently and skim it well; 
when done, drain off the water, lay it in the dish, and 
garnish with scraped horse-radish; have two boats of 
butter nicely melted with chopped parsley, or for a 
change, you may have anchovy butter; the roe and 
liver should be fried and served in separate dishes. If 
any of the rock be left, it will make a delicious dL>k 


next day; pick it in small pieces, put it in a stew 
pan with a gill of water, a good lump of butter, some 
salt, a large spoonful of lemon pickle, and one of 
pepper vinegar shake it over the fire till perfectly 
hot, and serve it up. It is almost equal to stewed 


CLEAN the fish nicely, but do not take out the roes; 
dry them on a cloth, sprinkle some salt ; and dredge 
them with flour, lay them separately on a board; when 
one side is dry, turn them, sprinkle salt and dredge 
the other side; be sure the lard boils when you put 
the fish in, and fry them with great care; they should 
be a yellowish brown when done. Send melted but* 
ter or anchovy sauce in a boat. 


SELECT the largest oysters, drain off their liquor, 
and wash them in clean water; pick out the pieces of 
shells that may be left, put them in a stew pan with 
water proportioned to the number of oysters, some 
salt, blades of mace, and whole black pepper; stew 
them a few minutes, then put them in a pot, and when 
cold, add as much pale vinegar as will give the 
liquor an agreeable acid. 

TAKE the white channel catfish, cut off their heads, 
skin and clean them, cut them in pieces four inches 
long, put as many as will be sufficient for a dish into 
a stew pan with a quart of water, two onions, and 
chopped parsley; let them stew gently till the water 


is reduced to half a pint, take -the fish out and lay 
them on a dish, cover them to keep them hot, rub a 
spoonful of butter into one of flour, add a large 4ear 
spoonful of curry powder, thicken the gravy with it, 
shake it over the fire a few minutes, and pour it over 
the fish; be careful to have the gravy smooth. 


TAKE out the gills and the blood from the bone, 
wash the head very clean, rub over it a little salt, then 
lay it on your fish plate; throw in the water a good 
handful of salt, with a glass of vinegar, then put in 
the fish, and let it boil gently half an hour; if it is a 
large one, three quarters; take it up very carefully, 
strip the skin nicely off, set it before a brisk fire, 
dredge it all over with flour, and baste it well with 
butter; when the froth begins to rise, throw over it 
some very fine white bread crumbs; you must keep 
basting it all the time to make it froth well; when it 
is a fine light brown, dish it up, and garnish it with a 
lemon cut in slices, scraped horse-radish, barberries, 
a few small fish fried and laid around it, or fried 
oysters cut the roe and liver in slices, and lay over 
it a little of the lobster out of the sauce in lumps, and 
then serve it up. 


TAKE a lobster, if it be alive, stick a skewer in the 

vent of the tail, (to keep the water out,) throw a 

handful of salt in the water; when it boils, put in the 

lobster, and boil it half an hour; if it has spawn on it, 



pick them off, and pound them exceedingly fine in a 
marble mortar, and put them into half a pound of 
good melted butter, then take the meat out of the lob- 
ster, pull it in bits, and put it in your butter, with a 
meat spoonful of lemon pickle, and the same of 
walnut catsup, a slice of lemon, one or two slices of 
horse-radish, a little beaten mace, salt and cayenne to 
your taste; boil them one minute, then take out the 
horse-radish and lemon, and serve it up in your sauce 

N. B. If you cannot get lobsters, you may make 
shrimp, cockle, or muscle sauce, the same way; if 
there can be no shell fish got, you then may add two 
anchovies cut small, a spoonful of walnut liquor, a 
large onion stuck with cloves strain and put it in the 
sauce boat. 


STEEP your salt fish in water all night, with a glass 
of vinegar; it will take out the salt, and make it taste 
like fresh fish; the next day boil it; when it is enough 
take off the skin, pull it in fleaks into your dish, then 
pour egg sauce over it, or parsnips boiled and beat 
fine, with butter and cream; send it to the table on a 
water plate, for it will soon grow cold. 


CUT the fish in pieces six inches long, put it in a 
pot with onion, parsley, thyme, mushrooms, a little 
spice, pepper and salt add red wine and water 
enough for gravy, set it on a quick fire and reduce it 


one-third, thicken with a spoonful of butter and two 
of flour; put it in a dish with bits of bread fried in 
butter, and pour the gravy over it. 


TAKE any kind of firm fish, cut it in pieces six 
inches long, sprinkle salt and pepper over each piece, 
cover the bottom of a small Dutch oven with slices 
of salt pork about half boiled, lay in the fish, strew- 
ing a little chopped onion between; cover with crackers 
that have been soaked soft in milk, pour over it two 
gills of white wine, and two of water; put on the top 
of the oven, and stew it gently about an hour; take it 
out carefully, and lay it in a deep dish; thicken the 
gravy with a little flour and a spoonful of butter, add 
some chopped parsley, boil it a few minutes, and pour 
it over the fish serve it up hot. 


THE best sturgeons are the small ones, about four 
feet long without the head, and the best part is the 
one near the tail. After the sturgeon is split through 
the back bone, take a piece with the skin on, which is 
essential to its appearance and goodness, cut off the 
gristle, scrape the skin well, wash it, and salt it let 
it lie twenty-four hours, wipe off the salt, roll it, and 
tie it around with twine, put it on in a good deal of 
cold water, let it boil till you can run a straw easily 
into the skin, take it up, pull off the large scales, and 
when cold, put it in a pot, and cover it with one part 
vinegar, and two of salt and water; keep it closely 
stopped, and when served, garnish with green fennel. 



CUT the fish in pieces the thickness of your hand, 
wash it and dry it in a cloth, sprinkle on some pepper 
and salt, dredge it with flour, and fry it a nice brown; 
when it gets cold, put it in a pot with a little chopped 
onion between the layers, take as much vinegar and 
water as will cover it, mix with it some oil, pounded 
mace, and whole black pepper, pour it on, and stop 
the pot closely. This is a very convenient article, as 
it makes an excellent and ready addition to a dinner 
or supper. When served up, it should be garnished 
with green fennel, or parsley. 


BOIL the fish tender, pick it from the bones, take an 
equal quantity of Irish potatos, or parsnips boiled and 
chopped, and the same of onions well boiled; add 
a sufficiency of melted butter, some grated nutmeg, 
pepper, and salt, with a little brandy or wine; rub 
them in a mortar till well mixed; if too stiff, liquify 
it with cream or thickened milk, put paste in the bot- 
tom of a dish, pour in the fish, and bake it. For 
change, it may be baked in the form of patties. 


SOAK the fish, boil it and take off the skin, pick the 
meat from the bones, and mince it very fine; take 
double the quantity of your fish, of stale bread grated; 
pour over it as much new milk, boiling hot, as will 
wet it completely, add minced parsley, nutmeg, pep- 


per, and made mustard, with as much melted butter 
as will make it sufficiently rich; the quantity must 
be determined by that of the other ingredients beat 
these together very well, add the minced fish, mix it 
all, cover the bottom of the dish with good paste, pour 
the fish in, put on a lid and bake it. 


TAKE the quantity necessary for the dish, wask 
them, and lay them in fresh water for a night; then 
put them on the tin plate with holes, and place it in 
the fish kettle sprinkle over it pounded cloves and 
pepper, with four cloves of garlic; put in a bundle of 
sweet herbs and parsley, a large spoonful of tarragon, 
and two of common vinegar, with a pint of wine; 
roll one quarter of a pound of butter in two spoonsful 
of flour, cut it in small pieces, and put it over the 
fish cover it closely, and simmer it over a slow fire 
half an hour; take the fish out carefully, and lay it in 
the dish, set it over hot water, and cover it till the 
gravy has boiled a little longer take out the garlic 
and herbs, pour it over the fish, and serve it up. It 
is very good when eaten cold with salad, garnished 
with parsley. 


SOAK them all night in fresh water, take off the 
skins, cut them in two pieces, and boil them in milk 
and water till quite tender, drain them in a colander, 
and season with nutmeg, pepper, and a little salt 
take as much new milk as will make sauce for it, roll 
a good lump of butter in flour, melt it in the milk, 


put the fish in, set it over the fire, and stir it till thick 
enough, and serve it up. 


DREDGE the fish well with flour, sprinkle salt and 
pepper on them, and fry them a nice brown; set them 
by to get cold; put a quarter of a pound of butter in 
a fryHg pan; when it boils, fry tomatos with the 
skins taken off, parsley nicely picked, and a very little 
chopped onion: when done, add as much water as will 
make sauce for the fish- season it with pepper, salt, 
and pounded cloves; add some wine and mushroom 
catsup, put the fish in, and when thoroughly heated, 
serve it up. 


BOIL as many large white perch as will be sufficient 
for the dish; do not take off their heads, and be care- 
ful not to break their skins; when cold, place them in 
the dish, and cover them with savoury jelly broken. 
A nice piece of rock-fish is excellent done in the same 


FILL a deep glass dish half full of jelly have as 
many small fish-moulds as will lie conveniently in it, 
fill them with blanc mange; when they are cold, and 
the jelly set, lay them on it, as if going in different 
directions; put in a little more jelly, and let it get 
cold, to keep the fish in their places then fill the dish 
so as to cover them. The jelly should be made of 
hog's feet, very light coloured, and perfectly trans- 



BOIL four eggs hard, first half cnop the white, then 
put in the yelks, and chop them both together, but 
not very small; put them into half a pound of good 
melted butter, and let it boil up then pour it on the 


STEEP your sounds as you do the salt cod, and boil 
them in a large quantity of milk and water; when 
they are very tender and white, take them up, and 
drain the water out and skin them; then pour the egg 
sauce boiling hot over them, and serve them up. 


GUT and scale your fish, wash and dry them well 
with a clean cloth, dredge them with flour, fry them 
ki lard until they are a light brown, and then put them 
ir\ a stew pan with half a pint of water, and half a 
pint of red wine, a meat spoonful of lemon pickle, 
the same of walnut catsup, a little mushroom powder 
and cayenne to your taste, a large onion stuck with 
cloves, and a stick of horse-radish; cover your pan 
close up to keep in the steam; let them stew gently 
over a stove fire, till the gravy is reduced to just enough 
to cover your fish in the dish; then take the fish out, 
and put them on the dish you intend for the table; 
set the gravy on the fire, and thicken it with flour, 
and a large lump of butter; boil it a little, and strain 
it over your fish; garnish them with pickled mush- 


rooms and scraped horse-radish, and send them to 
tha table. 


CLEAN the eels, and cut off their heads, dry them, 
and turn them round on your fish plate, boil them in 
salt and water, and make parsley sauce for them. 


SKIN and wash your eels, then dry them with a 
cloth, sprinkle them with pepper, salt, and a little 
dried sage, turn them backward and forward, and 
skewer them; rub a gridiron with beef suet, broil them 
a nice brown, put them on a dish with good melted 
butter, and lay around fried parsley. 


WHEN you have skinned and cleansed your eels as 
before, rub them with the yelk of an egg, strew over 
them bread crumbs, chopped parsley, sage, pepper, 
and salt; baste them well with butter, and set them 
in a dripping pan; serve them up with parsley and 
butter for sauce. 


WHEN the oysters are opened, put them in a bowl, 
and wash them out of their own liquor; put some in 
the scollop shells, strew over them a few bread crumbs, 
and lay a slice of butter on them, then more oysters, 
bread crumbs, and a slice of butter on the top; put 
them into a Dutch oven to brown, and serve them up 
in the shells. 



TAKE a quarter of a hundred of large oysters, wash 
them and roll them in grated bread, with pepper and 
salt, and fry them a light brown; if you choose, yon 
may add a little parsley, shred fine. They are a pro- 
per garnish for calves' head, or most made dishes. 


TAKE little round loaves, cut off the tops, scrape 
out all the crumbs, then put the oysters into a stew 
pan with the crumbs that came out of the loaves, a 
little water, and a good lump of butter; stew them 
together ten or fifteen minutes, then put in a spoonful 
of good cream, fill your loaves, lay the bit of crust 
carefully on again, set them in the oven to crisp. 
Three are enough for a side dish. 



CHOP a few sage leaves and two onions very fine, 
mix them with a good lump of butter, a tea-spoonful 
of pepper, and two of salt, put it in the goose, then 
spit it, lay it down, and dust it with flour; when it is 
thoroughly hot, baste it with nice lard; if it be a 
large one, it will require an hour and a half, before 
a good clear fire; when it is enough, dredge and 
baste it, pull out the spit, and pour in a little boiling 



PARE, core and slice some apples; put them in a 
sauce pan, with as much water as will keep them from 
burning, set them over a very slow fire, keep them 
closely covered till reduced to a pulp, then put in a 
lump of butter, and sugar to your taste, beat them 
well, and send them to the table in a china bowl. 

SCALD and draw your ducks, put them in warm 
water for a few minutes, then take them out and put 
them in an earthen pot; pour over them a pint of 
boiling milk, and let them lie in it two or three hours; 
when you take them out, dredge them well with flour, 
and put them in a copper of cold water; put on the 
cover, let them boil slowly twenty minutes, then take 
them out, and smother them with onion sauce. 

BOIL eight or ten large onions, change the water 
two or three times while they are boiling; when 
enough, chop them on a board to keep them a good 
colour, put them in a sauce pan with a quarter of a 
pound of butter and two spoonsful of thick cream; 
boil it a little, and pour it over the ducks. 


WHEN you have drawn the ducks, shred one onion 
and a few sage leaves, put them into the ducks with 
pepper and salt, spit and dust them with flour, and 


baste them with lard: if your fire be very hot, they 
will roast in twenty minutes; and the quicker they 
are roasted, the better they will taste. Just before you 
take them from the spit, dust them with flour and 
baste them. Get ready some gravy made of the 
gizzards and pinions, a large blade of mace, a few 
pepper corns, a spoonful of catsup, a tea-spoonful of 
lemon pickle; strain it and pour it on the ducks, and 
send onion sauce in a boat. 


GRATE a loaf of bread, chop a score or more of 
oysters fine, add nutmeg, pepper and salt to your 
taste, mix it up into a light forcemeat with a quarter 
of a pound of butter, a spoonful or two of cream, 
and three eggs; stuff the craw with it, and make the 
rest into balls and boil them; sew up the turkey, 
dredge it well with flour, put it in a kettle of cold 
water, cover it, and set it over the fire; as the scum 
begins to rise, take it off, let it boil very slowly for 
half an hour, then take off your kettle and keep it 
closely covered; if it be of a middle size, let it stand 
in the hot water half an hour, the steam being kept 
in, will stew it enough, make it rise, keep the skia 
whole, tender, and very white; when you dish it, 
pour on a little oyster sauce, lay the balls round, and 
serve it up with the rest of the sauce in a boat. 

N. B. Set on the turkey in time, that it may 
stew as above; it is the best way to boil one to 
perfection. Put it over the fire to heat, just before 
you dish it up. 



As yuu open the oysters, put a pint into a bowl> 
wash them out of their own liquor, and put them in 
another bowl; when the liquor has settled, pour it off 
into a sauce pan with a little white gravy, and a tea- 
spoonful of lemon pickle thicken it with flour and a 
good lump of butter; boil it three or four minutes, put 
in a spoonful of good cream, add the oysters, keep 
shaking them over the fire till they are quite hot, but 
don't let them boil, for it will make them hard and 
appear small. 


MAKE the forcemeat thus: take the crumb of a loaf 
of bread, a quarter of a pound of beef suet shred 
fine, a little sausage meat or veal scraped and pounded 
very fine, nutmeg, pepper, and salt to your taste; mix 
it lightly with three eggs, stuff the craw with it, spit 
it, and lay it down a good distance from the fire, 
which should be clear and brisk; dust and baste it 
several times with cold lard; it makes the froth 
stronger than basting it with the hot out of the drip- 
ping pan, and makes* the turkey rise better; when it 
is enough, froth it up as before, dish it, and pour on 
the same gravy as for the boiled turkey, or bread 
sauce; garnish with lemon and pickles, and serve k 
up; if it be of a middle size, it will require one hour 
and a quarter to roast. 


CUT the crumb of a loaf of bread in thm slices, and 
put it in cold water with a few pepper corns, a fittte 


salt and onion then boil it till the bread is quite 
soft, beat it well, put in a quarter of a pound of but- 
ter, two spoonsful of thick cream, and put it in the 
dish with the turkey. 


DUST the fowls well with flour, put them in a 
kettle of cold water, cover it close, set it on the fire; 
when the scum begins to rise, take it off, let them 
boil very slowly for twenty minutes, then take them 
off, cover them close, and the heat of the water will 
stew them enough in half an hour; it keeps the skin 
whole, and they will be both whiter and plumper than 
if they had boiled fast; when you take them up, drain 
them, and pour over them white sauce or melted 


TAKE a scrag of veal, the necks of fowls, or any 
bits of mutton or veal you have; put them in a sauce 
pan with a blade or two of mace, a few black pepper 
corns, one anchovy, a head of celery, a bunch of 
sweet herbs, a slice of the end of a lemon; put in a 
quart of water, cover it close, let it boil till it is re- 
duced to half a pint, strain it, and thicken it with 
a quarter of a pound of butter mixed with flour, boil 
it five or six minutes, put in two spoonsful of pickled 
mushrooms, mix the yelks of two eggs with a tea 
cup full of good cream and a little nutmeg put it 
in the sauce, keep shaking it over the fire, but don't 
let it boil. 


} & jliit " 


TAKE off the legs and wings of four chickens, 
separate the breasts from the backs, cut off the necks 
and divide the backs across, clean the gizzards nicely, 
put them with the livers and other parts of the chicken, 
after being washed clean, into a sauce pan, add pep- 
per, salt, and a little mace, cover them with, water, 
and stew them till tender then take them out, thicken 
half a pint of the water with two table spoonsful of 
flour rubbed into four ounces of butter, add half a 
pint of new milk, boil all together a few minutes, 
then add a gill of white wine, stirring it in carefully 
that it may not curdle; put the chickens in, and con- 
tinue to shake the pan until they are sufficiently hot, 
and serve them up. 


TAKE the fowls when they are ready dressed, put 
them down to a good fire, dredge and baste them well 
with lard; they will be near an hour in roasting; make 
a gravy of the necks and gizzards, strain it, put in a 
spoonful of brown flour; when you dish them, pour 
on the gravy, and serve them up with egg sauce in a 


BOIL four eggs for ten minutes, chop half the whites, 
put them with the yelks, and chop them both together, 
but not very fine; put them into a quarter of a pound 
of good melted butter, and put it in a boat. 



PUT the chickens in scalding water; as soon as the 
feathers will slip off, take them out, or it will make 
the skin hard and break: when you have drawn them, 
lay them in skimmed milk for two hours, then truss 
and dust them well with flour, put them in cold water, 
cover them close, set them over a very slow fire, 
take off the scum, let them boil slowly for five or six 
minutes, take them off the fire, keep them closely 
covered in the water for half an hour, it will stew 
them enough; when you are going to dish them, set 
them over the fire to make them hot, drain them, and 
pour over white sauce made the same way as for the 
boiled fowls. 


WHEN you kill young chickens, pluck them very 
carefully, truss and put them down to a good fire*, 
dredge and baste them with lard; they will take a 
quarter of an hour in roasting; froth them up, lay 
them on the dish, pour butter and parsley on, and 
serve them up hot. 


CUT them up as for the fricassee ? dredge them well 
with flour, sprinkle them with salt, put them into a 
good quantity of boiling lard, and fry them a light 
brown; fry small pieces of mush and a quantity of 
parsley nicely picked, to be served in the dish with 
the chickens; take half a pint of rich milk, add to it 
a small bit of butter, with pepper, salt, and chopped 


parsley; stew it a little, and pour it orer the chickens, 
and then garnish with the fried parsley. 

PLUCK, but do not draw them, put them on a small 
spit, dredge and baste them well with lard, toast a 
few slices of bread, put them on a clean plate, and set 
it under the birds while they are roasting; if the fire 
be good, they will take about ten minutes; whea you 
take them from the spit, lay them upon the toasts on 
the dish, pour melted butter round them, and serve 
them up. 


WHEN the ducks are ready dressed, put in them a 
small onion, pepper, salt, and a spoonful of red wine; 
if the fire be good, they will roast in twenty minutes; 
make gravy of the necks and gizzards, a spoonful of 
red wine, half an anchovy, a blade or two of mace, 
one onion, and a little cayenne pepper; boil it till it 
is wasted to half a pint, strain it through a hair sieve, 
and pour it on the ducks serve them up with onion 
sauce in a boat; garnish the dish with raspings of 


SCALD the pigeons, draw them, take the craw out, 
wash them in several waters, cut off the pinions, turn 
the legs under the wings, dredge them, and put them 
in soft cold water; boil them slowly a quarter of an 
hour, dish them up, pour over them good melted but* 


ter, lay round a little brocoli in bunches, and send 
butter and parsley in a boat. 


WHEN you have dressed your pigeons as before, 
roll a good lump of butter in chopped parsley, with 
pepper and salt, put it in your pigeons, spit, dust and 
baste them; if the fire be good, they will roast in 
twenty minutes; when they are enough, lay round 
them bunches of asparagus, with parsley and butter 
for sauce. 



LARD them with slips of bacon, put them on a 
skewer, tie it to the spit at both ends, dredge and 
baste them, let them roast ten minutes, take the grated 
crumb of half a loaf of bread, with a piece of but- 
ter, the size of a walnut, put it in a stew pan, and 
shake it over a gentle fire till it is of a light brown, 
lay it between your birds, and pour over them a little 
melted butter. 


WHEN you have cased the rabbits, skewer them 
with their heads straight up, the fore-legs brought 
down, and the hind-legs straight; boil them three 
quarters of an hour at least, then smother them with 
onion sauce, made the same as for boiled ducks, and 
serve them up. 



WHEN you have cased the rabbits, skewer their 
heads with their mouths upon their backs, stick their 
fore-legs into their ribs, skewer the hind-legs doubled, 
then make a pudding for them of the crumb of half a 
loaf of bread, a little parsley, sweet marjoram and 
thyme, all shred fine, nutmeg, salt and pepper to your 
taste, mix them up into a light stuffing, with a quarter 
of a pound of butter, a little good cream, and two 
eggs; put it into the body, and sew them up; dredge 
and baste them well with lard, roast them near an 
hour, serve them up with parsley and butter for sauce, 
chop the livers, and lay them in lumps round the edge 
of the dish. 

HAVING prepared the fowls, rub the insides with 
salt, pepper, and a little powdered cloves; put a shal- 
lot or two with a lump of butter in the body of each, 
then lay them in a pan that will just hold them, put- 
ting butter under and over them, with vinegar and 
water, and add pepper, salt, lemon peel, and a bunch 
of sweet herbs; then cover the pan close, and let them 
stew till done pass the liquor through a sieve, pour 
it over the ducks, and serve them up hot, with a gar- 
nish of lemon sliced, and raspings of bread fried. 
The same way may teal, &c. be dressed. 



THE ducks being singed, picked, and drawn, mince 
the livers with a little scraped bacon, some butter, 
green onions, sweet herbs and parsley, seasoned with 
salt, pepper, and mushrooms; these being all minced 
together, put them into the bodies of the ducks, and 
roast them, covered with slices of bacon, and wrapped 
up in paper; then put a little gravy, the juice of an 
orange, a few shallots minced, into a stew pan, and 
shake in a little pepper; when the ducks are roasted, 
take off the bacon, dish them, and pour your sauce 
with the juice of oranges over them, and serve them 
up hot. 

STUFF the ducks as before, cut the roots off small 
onions, blanch them in scalding water, then pick and 
put them into a stew pan with a little gravy, set them 
over a gentle fire, and let them simmer; when they 
are done, thicken them with cream and flour, and 
when the ducks are roasted, dish them, pour the 
ragout of onions over, and serve them up hot. 


WASH and pick the head very nicely; having taken 
out the brains and tongue, prepare a good quantity of 
forced meat, with veal and suet well seasoned; fill 
the hole of the head with this forced meat, skewer 
and tie it together upon the spit, and roast it for an 
kour and a half. Beat up the brains with a little sage 


and parsley shred fine, a little salt, and the yelks of 
two or three eggs; boil the tongue, peel, and cut it 
into large dice, fry that with the brains, also some of 
the forced meat made up into balls, and slices of 
bacon. Let the sauce be strong gravy, with oysters, 
mushrooms, capers, and a little white wine thickened. 


CUT two chickens as for fricassee, wash them clean, 
and put them in a stew pan with as much water as 
will cover them; sprinkle them with a large spoonful 
of salt, and let them boil till tender, covered close all 
the time, and skim them well; when boiled enough, 
take up the chickens, and put the liquor of them into 
a pan, then put half a pound of fresh butter "in the 
pan, and brown it a little; put into it two cloves of 
garlic, and a large onion sliced, and let these all fry 
till brown, often shaking the pan; then put in the 
chickens, and sprinkle over them two or three spoons- 
ful of curry powder; then cover the pan close, and 
let the chickens do till brown, often shaking the pan; 
then put in the liquor the chickens were boiled in, 
and let all stew till tender; if acid is agreeable, 
squeeze the juice of a lemon or orange in it. 


TAKE half a pound of rice, wash it clean in salt 
and water then put it into two quarts of boiling 
water, and boil it briskly twenty minutes; strain it 


through a colander and shake it into a dish, but do not 
touch it with your fingers nor with a spoon. 

Beef, veal, mutton, rabbits, fish, &c. may be curried 
and sent to table with or without the dish of rice. 

Curry powder is used as a fine flavoured seasoning 
for fish, fowls, steaks, chops, veal cutlets, hashes, 
minces, alamodes, turtle soup, and in all rich dishes, 
gravies, sauce, &c. &c. 


TAKE an equal quantity of each, let the ochra be 
young, slice it, and skin the tomatos; put them into a 
pan without water, add a lump of butter, an onion 
chopped fine, some pepper and salt, and stew them 
one hour. 


GATHER young pods of ochra, wash them clean, 
and put them in a pan with a little water, salt and 
pepper, stew them till tender, and serve them with 
melted butter. They are very nutritious, and easy 
of digestion. 


BOIL two or three pounds of tripe, cut it in pieces, 
and put it on the fire with a knuckle of veal, and a 
sufficient quantity of water; part of a pod of pepper, 
a little spice, sweet herbs according to your taste, 
salt, and some dumplins; stew it till tender, and 
thicken the gravy with butter and flour. 



TAKE the entrails of fat full grown fowls, empty 
them of their contents open them with a sharp 
knife, scrape off the inner coat; wash them clean, 
and put them on to boil with the liver, gizzard, and 
other giblets; add salt, pepper, and chopped onion 
when quite tender, set them by to cool; put some nice 
dripping or butter in a pan, when it boils put the 
giblets, add salt, fry them a nice brown; when nearly 
done, break six eggs in a bowl, beat them a little, 
pour them over the giblets, stir them for a few minutes, 
and serve them up. 

CHOP half a pound of suet very fine add one and 
a quarter pound of flour, and a little salt mix it up 
with half a pint of milk, knead it till it looks light; 
take a bowl of proper size, rub the inside with butter, 
roll out the paste and lay it in; parboil beef steaks, 
mutton-chops, or any kind of meat you like; season 
it and lay it in the bowl fill it with rich gravy, close 
the paste over the top get a very thick cloth that will 
keep out the water; wet and flour it, place it over the 
top of the bowl gather it at bottom and tie it very 
securely; the water jnust boil when you put it in 
when done, dip the top in cold water for a moment, 
that the cloth may not stick to the paste; untie and 
take it off carefully put a dish on the bowl and turn 
it over if properly made, it will come out without 
breaking; have gravy in a boat to eat with it. 


TAKE two pounds beef, one pound mutton, a chicken, 
or half a pullet, and a small piece of pork; put them 
into a pot with very little water, and set it on the fire 
at ten o'clock, to stew gently; you must sprinkle over 
it an onion chopped small, some pepper and salt, 
before you pour in the water; at half after twelve, 
put into the pot two or three apples or pears, peeled 
and cut in two, tomatos with the skin taken off, cim- 
blins cut in pieces, a handful of mint chopped, lima 
beans, snaps, and any kind of vegetable you like; let 
them all stew together till three o'clock; some cellery 
tops cut small, and added at half after two, will im- 
prove it much. 


PEEL the skin from ripe tomatos, put them in a pan 
with a spoonful of melted butter, some pepper and 
salt, shred cold meat or fowl; put it in, and fry it 


BEAT ten eggs very light, add to them a quart o/ 
rich milk, with a quarter of a pound of butter melted, 
and some pepper and salt; stir in as much flour as 
will make a thin good batter; take four young chick- 
ens, and after cleaning them nicely, cut off the legs, 
wings, &c. put them all in a sauce pan, with some 
salt and water, and a bundle of thyme and parsley, 


boil them till nearly done, then take the chicken from 
the water and put it in the batter, pour it in a deep 
dish, and bake it; send nice white gravy in a boat. 


PUT a large spoonful of butter in a quart of water, 
wet your corn meal with cold water in a bowl, add 
some salt, and make it quite smooth, then put it in 
the buttered water when it is hot, let it boil, stirring 
it continually till done; as soon as you can handle it, 
make it into a ball, and let it stand till quite cold 
then cut it in thin slices, lay them in the bottom of a 
deep dish so as to cover it, put on it slices of cheese, 
and on that a few bits of butter; then mush, cheese 
and butter, until the dish is full; put on the top thin 
slices of cheese and butter, put the dish in a quick 
oven; twenty or thirty minutes will bake it. 


BOIL as much macaroni as will fill your dish, in 
milk and water, till quite tender; drain it on a sieve, 
sprinkle a little salt over it, put a layer in your dish, 
then cheese and butter as in the polenta, and bake it 
in the same manner. 

: some crackers in small pieces, soak them in 
milk until they are soft; then use them as a substitute 
for macaroni. 


!*_";, _ ' ', '' 


TAKE cold fowl or fresh meat of any kind, with 
slices of ham, fat and lean chop thern together very 
fine, add half as much stale bread grated, salt, pepper, 
grated nutmeg, a teaspoonful of made mustard, a table- 
spoonful of catsup, and a lump of butter; knead all 
well together till it resembles sausage meat, make 
them in cakes, dip them in the yelk of an egg beaten, 
cover them thickly with grated bread, and fry them a 
light brown. 

BEAT two or three fresh eggs quite light, make them 
into a stiff paste with flour, knead it well, and roll it 
out very thin, cut it in narrow strips, give them a 
twist, and dry them quickly on tin sheets. It is an 
excellent ingredient in most soups, particularly those 
that are thin. Noodles are made in the same manner, 
only instead of strips they should be cut in tiny 
squares and dried. They are also good in soups. 


TAKE some veal, fat and lean, and some slices of 
boiled ham, chop them very fine, and season it with 
salt, pepper, grated nutmeg, and a small quantity of 
parsley and thyme minced very fine; with a little 
gravy make some paste, cover the bottoms of small 
moulds, fill them with the meat, put thin lids on, and 
bake them crisp; five is enough for a side dish. 



BOIL eighteen eggs, separate the yelks and whites, 
and cut them in dice; pour over them a sauce a-la- 
creme, (see sauce a-la-creme^) add a little grated 
bread, mix all well together, and let it get cold; put 
in some salt and pepper, make them into cakes, ,cover 
them well on both sides with grated bread, let them 
stand an hour, and fry them a nice brown; dry them 
a little before the fire, and dish them while quite hot. 


BREAK six eggs, beat the yelks and whites separately 
till very light, then mix them, add four table spoonsful 
of powdered sugar, and a little grated lemon peel; 
put a quarter of a pound of butter in a pan; when 
melted, pour in the eggs and stir them; when they 
have absorbed the butter, turn it on a plate previously 
buttered, sprinkle some powdered sugar, set it in a 
hot Dutch oven, and when a little brown, serve it 
u.p for a desert. 


PUT a pint of water, and a lump of butter the size 
of an egg, into a sauce pan; stir in as much flour as 
will make a thick batter, put it on the fire, and stir it 
continually till it will not stick to the pan; put it in 
a bowl, add three quarters of a pound of grated 
oheese, mix it well, then break in two eggs, beat them 
well, then two more until you put in six; when it 
looks very light, drop it in small lumps on buttered 


paper, bake it in a quick oven till of a delicate brown; 
you may use corn meal instead of flour for a change. 


CUT some slices of bread tolerably thick, and toast 
them slightly; bone some anchovies, lay half of one 
on each toast, cover it well with grated cheese and 
rhopped parsley mixed; pour a little melted butter on, 
and brown it with a salamander; it must be done on 
the dish you send it to table in. 


BOIL twelve eggs just hard enough to allow you to 
out them in slices cut some crusts of bread very thin, 
put them in the bottom and round the sides of a mode- 
rately deep dish, place the eggs in, strewing each 
layer with the stale bread grated, and some pepper and 


PUT a quarter of a pound of butter, with a large 
tablespoonful of flour rubbed well into it in a sauce 
pan; add some chopped pars-ley, a little onion, salt, 
pepper, nutmeg, and a gill of cream; stir it over the 
fire until it begins to boil, then pour it over the eggs, 
cover the top with grated bread, set it in a Dutch oven 
with a heated top, and when a light brown, send it 
to table 



TAKE two good heads of cabbage, cut out the stalks, 
boil it tender, with a little salt in the water have 
ready one large spoonful of butter, and a small one of 
flour rubbed into it, half a pint of milk, with pepper 
and salt; make it hot, put the cabbage in after pressing 
out the water, and stew it till quite tender. 

BREAK six or eight eggs in a dish, beat them a little, 
add parsley and chives chopped small, with pepper 
and salt; mix all well together, put a piece of butter 
in a pan, let it melt over a clear fire till nearly brown; 
pour in the eggs, stir it in, and in a few minutes it 
will be done sufficiently; double it, and dish it quite 


BREAK six eggs, leave out half the whites beat 
them with a fork, and add some salt and chopped 
parsley; take four ounces of fresh butter, cut half of 
it in small pieces, put them in the omelette, put the 
other half in a small frying pan; when melted, pour 
in the eggs; stir till it begins to set, then turn it up 
round the edges; when done, put a plate on and turn 
the pan up, that it may not break the omelette must 
be thick, and great care must be taken in frying; 
instead of pavsley, you may use any kind of sweet 
herb or onion chopped fine, anchovy minced, rasped 
beef, ham or tongue, 



PUT some soft biscuit or toasted bread in the bottom 
of a sallad bowl, put in a layer of sliced tomatos with 
the skin taken off, and one of sliced cucumbers, 
sprinkled with pepper, salt, and chopped onion; do 
this until the bowl is full; stew some tomatos quite 
soft, strain the juice, mix in some mustard, oil, and 
water, and pour over it; make it two hours before it 
is eaten. 


PEEL the skins from a dozen large tomatos, put 
four ounces of butter in a frying pan, add some salt, 
pepper, and a little chopped onion; fry them a few 
minutes, add the tomatos, and chop them while fry- 
ing; when nearly done, break in six eggs, stir them 
quickly, and serve them up. 


BOIL six eggs for five minutes, lay them in cold 
water, peel them carefully, dredge them lightly with 
flour, beat one egg light, dip the hard eggs in, roll 
them in bread crumbs, seasoned with pepper, salt, 
and grated nutmeg; cover them well with this, and 
let them stand some time to dry fry them in 
boiling lard, and serve them up with any kind of 
rich, well seasoned gravy, and garnish with crisped 




CHOP twenty-four anchovies, bones and all, ten 
shallots, a handful of scraped horse radish, four blades 
of mace, one quart of white wine, one pint of an- 
chovy liquor, one pint of claret, twelve cloves, and 
twelve pepper corns; boil them together till reduced 
to a quart, then strain it off into a bottle for use. 
Two spoonsful will be sufficient for a pound of butter. 



TAKE a gill of claret, with as much water, some 
grated bread, three heads of shallots, a little whole 
pepper, mace, grated nutmeg, and salt; let them stew 
over the fire, then beat it up with butter, and put it 
under the wild fowl, which being a little roasted, wiM. 
afford gravy to mix with this sauce. 

BOIL the livers, and shred them very small, chop 
two eggs not boiled very hard, a large spoonful of 
grated white bread, some broth, sweet herbs, two 
spoonsful of white wine, one of vinegar, a little salt, 
and some butter; stir all together, and take care the 
butter does not oil. 


TAKE a rasher or two of bacon, and lay it at the 
bottom of a stew pan, putting either veal, mutton, or 


beef, cut in slices, over it; then add some sliced 
onions, turnips, carrots, celery, a little thyme, and 
alspice. Put in a little water, and set it on the fire, 
stewing till it be brown at the bottom, which you will 
know from the pan's hissing; then pour boiling water 
over it, and stew it an hour and a half; but the time 
must be regulated by the quantity. Season it with 
salt and pepper. 


TAKE half a pound of veal, and half a pound of 
suet cut fine, and beat in a marble mortar or wooden 
bowl; add a few sweet herbs shred fine, a little mace 
pounded fine, a small nutmeg grated, a little lemon 
peel, some pepper and salt, and the yelks of two 
eggs; mix them well together, and make them into 
balls and long pieces then roll them in flour, and fry 
them brown. If they are for the use of white sauce, do 
not fry them, but put them in a sauce-pan of hot water, 
and let them boil a few minutes. 


POUR boiled onions over your ducks, or rabbits, 
prepared in this manner: peel some onions, and boil 
them in plenty of water; then change the first water, 
and boil them two hours: take them up and put them 
in a colander to drain, and afterwards chop them on a 
board; then put them in a sauce-pan, sprinkle a little 
flour over them, and put in a large piece of butter, 
with a little milk or cream. Set them over the fire. 


and when the butter is melted, they will be done 
enough. This is a good sauce for mutton also. 


BOIL a little mace, and whole pepper, long enough 
to take out the strong taste of the spice; then strain 
it off, and melt three quarters of a pound of butter in 
it. Cut the lobster in very small pieces, and stew it 
till it is tender. 


WASH half a pint of shrimps very clean mince 
and put them in a stew-pan, with a spoonful of an- 
chovy liquor, and a pound of thick melted butter; 
boil it up for five minutes, and squeeze in half a 
lemon. Toss it up, and puHt in a sauce-boat. 

SCALD a pint of oysters, and strain them through a 
sieve; then wash some more in cold water, and take 
off their beards; put them in a stew-pan, and pour 
the liquor over them; then add a large spoonful of 
anchovy liquor, half a lemon, two blades of mace, 
and thicken it with butter rolled in flour. Put in half 
a pound of butter, and boil it till it is melted take 
out the mace and lemon, and squeeze the lemon juice 
into the sauce; boil it, and stir it all the time, and 
put it in a boat. 


WASH and pare a large bunch of celery very clean, 
cut it into little bits, and boil it softly till it is tender; 


add half a pint of cream, some mace, nutmeg, and a 
small piece of butter rolled in flour; then boil it gently. 
This is a good sauce for roasted or boiled fowls, tnr- 
keys, partridges, or any other game. 


CLEAN and wash one quart of fresh mushrooms, 
cut them in two, and put them into a stew-pan, with 
a little salt, a blade of mace, and a little butter; stew 
them gently for half an hour, and then add half a pint 
of cream, and the yejks of two eggs beat very well 
keep stirring it till it boils up. Put it over the fowls 
or turkies or you may put it on a dish with a piece 
of fried bread first buttered then toasted brown, and 
just dipped into boiling water. This is very good 
sauce for white fowls of all kinds. 


PLAIN butter melted thick, with a spoonful of w%l- 
nut pickle or catsup, is a very good sauce; but yon 
may put as many things as you choose into sauces. 


NOTHING is more simple than this process, and 
nothing so generally done badly. Keep a quart tin 
sauce-pan, with a cover to it, exclusively for this pur- 
pose; weigh one quarter of a pound of good butter; 
rub into it two tea-spoonsful of flour; when well mixed, 
put it in the sauce-pan with one table-spoonful of 
water, and a little salt; cover it, and set the sauce-pan 


in a larger one of boiling water; shake it constantly 
till completely melted, and beginning to boil. If the 
pan containing the butter be set on coals, it will oil 
the butter and spoil it. This quantity is sufficient for 
one sauce-boat. A great variety of delicious sauces 
can be made, by adding different herbs to melted but- 
ter, all of which are excellent to eat with fish, poultry, 
or boiled butchers' meat. To begin with parsley 
wash a large bunch very clean, pick the leaves from 
the stems carefully, boil them ten minutes in salt and 
water, drain them perfectly dry, mince them exceed- 
ingly fine, and stir them in the butter when it begins 
to melt. When herbs are added to butter, you must 
put two spoonsful of water instead of one. Chervil, 
young fennel, burnet, tarragon, and cress, or pepper- 
grass, may all be used, and must be prepared in the 
same manner as the parsley. 


Is made by mixing a sufficient quantity of capers, 
and adding them to the melted butter, with a little of 
the liquor from the capers; where capers cannot be 
obtained, pickled nasturtiums make a very good sub- 
stitute, or even green pickle minced and put with the 


GET fine fresh oysters, wash them in their own 
liquor, put them in a marble mortar with salt, pouiided 
mace, and cayenne pepper, in the proportions of one 
ounce salt, two drachms mace, and one of cayenne 
to each pint of oysters; pound them together, and add 


a pint of white wine to each pint; boil it some minutes, 
and rub it through a sieve; boil it again, skim it, and 
when cold, bottle, cork, and seal it. This composition 
gives a fine flavour to white sauces, and if a glass of 
brandy be added, it will keep good for a considerable 


POUND two gills of celery seed, put it into a bottle 
and fill it with strong vinegar; shake it every day for 
a fortnight, then strain it, and keep it for use. It will 
impart a pleasant flavour of celery fo any thing with 
which it is used. A very delicious flavour of thyme 
may be obtained, by gathering it when in full perfec- 
tion; it must be picked from the stalks, a large hand- 
ful of it put into a jar, and a quart of vinegar or 
brandy poured on it; cover it very close next day, 
take all the thyme out, put in as much more; do this 
a third time; then strain it, bottle and seal it securely. 
This is greatly preferable to the dried thyme com- 
monly used, during the season when it cannot be 
obtained in a fresh state. Mint may be prepared in 
the same way. The flavour of both these herbs must 
be preserved by care in the preparation: if permitted 
to stand more than twenty hours in the liquor they 
are infused in, a coarse and bitter taste will be ex- 
tracted, particularly from mint. 



To have this delicate dish in perfection, the lettuce, 
pepper grass, chervil, cress, &c. should be gathered 


early in the morning, nicely picked, washed, and laid 
in cold water, which will be improved by adding ice; 
just before dinner is ready to be served, drain the 
water from your salad, cut it into a bowl, giving the 
proper proportions of each plant; prepare the follow- 
ing mixture to pour over it: boil two fresh eggs ten 
minutes, put them in. water to cool, then take the 
yelks in a soup plate, pour on them a table spoonful 
of cold water, rub them w r ith a w.ooden spoon unti) 
they are perfectly dissolved; then add tw'o spoonsful 
of oil: when well mixed, put in a teaspoonful of salt, 
one of powdered sugar, and one of made mustard; 
when all these are united and quite smooth, stir in 
two table spoonsful of common, and two of tarragon 
vinegar; put it over the salad, and garnish the top 
with the whites of the eggs cut into rings, and lay 
around the edge of the bowl young scallions, they 
being the most delicate of the onion tribe. 


WASH them, but do not pare or cut them, unless 
they are very large; fill a sauce-pan half full of pota- 
tos of equal size, (or make them so by dividing the 
large ones,) put to them as much cold water as will 
cover them about an inch; they are sooner boiled, and 
more savoury, than when drowned in water; most 
boiled things are spoiled by having too little water, 
but potatos are often spoiled by having too much; 
they must merely be covered, and a little allowed for 
waste in boiling, so that they must be just covered 
When done. Set them on a moderate fire till they 


boil, then 'take them off, and set them by the fire to 
simmer slowly, till they are soft enough to admit a 
fork; (place no dependence on the usual test of their 
skin's cracking, which, if they are boiled fast, will 
happen to some potatos when they are not half done, 
and the inside is quite hard,) then pour off the water, 
(if you let the potatos remain in the water a moment 
after they are done enough, they will become waxy 
and watery,) uncover the sauce-pan, and set it at such 
a distance from the fire as will secure it from burning; 
their superfluous moisture will evaporate, and the 
potatos will be perfectly dry and mealy;' You may 
afterwards place a napkin, folded up to the size of 
the sauce-pan's djameter, over the potatos, to keep 
them dry and mealy till wanted, this method of 
managing potatos, is, in every respect, equal to steam* 
ing them, and they are dressed in half the time. 

PEEL large potatos, slice them about a quarter of 
an inch thick, or cut them in shavings round and 
round, as you would peel a lemon; dry them well in 
a clean doth, and fry them in lard or dripping. Take 
care that your fat and frying-pan are quite clean; put 
it on a quick fire, watch it, and as soon as the lard 
boils and is still, put in the slices of potatos, and keep 
moving them till they are crisp; take them up, and 
lay them to drain on a . sieve; send them up with 
very little salt sprinkled on them. 




WHEN the potatos are thoroughly boiled, drain 
and dry them perfectly, pick out every speck, and 
rub them through a colander into a clean stew-pan; 
to a pound of potatos put half an ounce of butter, and 
a tablespoonful of milk; do not make them too moist; 
mix them well together. When the potatos are get- 
ting old and specked, and in frosty weather, this is 
the best way of dressing them you may put them 
into shapes, touch them over with yelk of egg, and 
brown them very slightly before a slow fire. 


PREPARE some onions by putting them through a 
sieve, and mix them with potatos; in proportioning 
the onions to the potatos, you will be guided by your 
wish to have more or less of their flavour. 


WASH and dry your potatos, (all of a size,) and 
put them in a tin Dutch oven, or cheese toaster; take 
care not to put them too near the fire, or they will 
get burned on the outside before they are warmed 
through. Large potatos will require two hours to 
roast them. To save time and trouble, some cooka 
half boil them first. 

HALF boil large potatos, drain the water from them, 
and put them into an earthen dish or small tin pan, 


under meat that is roasting, and baste them with some 
of the dripping; when they are browned on one side, 
turn them and brown the other; send them up around 
the meat, or in a small dish. 


Mix mashed potatos with the yelk of an egg, roll 
them into balls, flour them, or cover them with egg 
and bread crumbs, fry them in clean dripping, or 
brown them in a Dutch oven. They are an agreeable 
vegetable relish, and a supper dish. 


ARE boiled and dressed in the various ways we have 
just before directed for potatos. They should be 
covered with thick melted butter, or a nice white or 
brown sauce. 


PICK cabbages very clean, and wash them thorough- 
ly; then look them carefully over again; quarter 
them if they are very large; put them into a sauce pan 
with plenty of boiling water; if any skum rises, take 
it off, put a large spoonful of salt into the sauce pan, 
and boil them till the stalks feel tender. A young 
cabbage will take about twenty minutes, or half an 
hour; when full grown, nearly an hour; see that they 
are well covered with water all the time, and that no 
dirt or smoke arises from stirring the fire. With 


careful management, they will look as beautiful when 
dressed as they did when growing. It will much 
ameliorate the flavour of strong old cabbages, to boil 
them in two waters, i. e. when they are half done, to 
take them out, and put them into another sauce pan 
of boiling water. 


ARE boiled in the same manner; quarter them when 
you send them to table. 


THE receipt written for cabbages will answer as 
well for sprouts, only they will be boiled enough in 
fifteen minutes. 


SET a stew-pan with plenty of water on the fire, 
sprinkle a handful of salt in it, let it boil, and skim it; 
then put in the asparagus prepared thus: scrape all the 
stalks till they are perfectly clean; throw them into a 
pan of cold water as you scrape them; when they arc 
all done, tie them in little bundles, of a quarter of a 
hundred each, with bass, if you can get it, or tape; cut 
off the stalks at the bottom, that they may be all of a 
length; when they are tender at the stalk, which 
will be in from twenty to thirty minutes, they are 
done enough. Great care must be taken to watch the 
exact time of their becoming tender; take them just 
at that instant, and they will have their true flavour 
and colour; a minute or two more boiling destroys 


both. While the asparagus is boiling, toast a slice 
of a loaf of bread, about a half an inch thick; brown 
it delicately on both sides; dip it lightly in the liquor 
the asparagus was boiled in, and lay it in the middle 
of a dish; pour some melted butter on the toast, and 
lay the asparagus upon it; let it project beyond the 
asparagus, that the company may see there is a 
toast. Do not pour butter over them, but send some 
in a boat. 


Is tied up in bundles, and dressed in the same way 
as asparagus. 


PEEL off the skin from large, full, ripe tomatos 
put a layer in the bottom of a deep dish, cover it well 
with bread grated fine; sprinkle on pepper and salt, 
and lay some bits of butter over them put another 
layer of each, till the dish is full let the top be 
covered with crumbs and butter bake it a nice brown. 


TAKE off the skin, and put them in a pan with salt, 
pepper, and a large piece of butter stew them till 
sufficiently dry. 


CHOOSE those that are close and white, and of a 
middle size trim off the outside leaves, cut off the 


stalk flat at the bottom, let -them lie in salt and water 
an hour before you boil them. Put them in boiling 
water, with a handful of salt in it skim it well, and 
let it boil slowly till done, which a small one will be 
in fifteen minutes, a large one in twenty and take it 
up the moment it is enough: a few minutes longer 
boiling will spoil it. 


ARE not so much used as they deserve to be; they 
are dressed in the same way as parsnips, only neither 
scraped nor cut till after they are boiled; they will 
take from an hour and a half to three hours in boiling, 
according to their size; to be sent to the table with 
salt fish, boiled beef, &c. When young, small and 
juicy, it is a very good variety, an excellent garnish, 
and easily converted into a very cheap and pleasant 


ARE to be-cooked just in the same manner as car- 
rots; they require more or less time, according to their 
size; therefore match them in size, and you must try 
them by thrusting a fork into them as they are in the 
water; when this goes easily through, they are done 
enough: boil them from an hour to two hours, ac- 
cording to their size and freshness. Parsnips are 
sometimes sent up mashed in the same way as 



LET them be well washed and scraped an hour is 
enough for young spring carrots; grown carrots will 
take from an hour and a half to two hours and a half. 
The best way to try if they are done enough, is to 
pierce them with a fork. 


PEEL off half an inch of the stringy outside full 
grown turnips will take about an hour and a half 
gentle boiling; try them with a fork, and when ten- 
der, take them up, and lay them on a sieve till the 
water is thoroughly drained from them; send them up 
whole; to very young turnips, leave about two inches 
of green top; the old ones are better when the water 
is changed as directed for cabbage. 


WHEN they are boiled quite tender, squeeze them 
as dry as possible put them into a sauce pan, mash 
them with a wooden spoon, and rub them through a 
colander; add a little bit of butter, keep stirring them 
till the butter is melted and well mixed with them, 
and they are ready for table. 


ARE the shoots which grow out, (in the spring,) 
from the old turnip roots. Put them in cold water 
an hour before they are dressed; the more water they 


are boiled in, the better they will look; if boiled in 
a small quantity of water, they will taste bitter; when 
the water boils, put in a small handful of salt, and 
then your vegetables; they are still better boiled with 
bacon in the Virginia style: if fresh and young, they 
will be done in about twenty minutes drain them on 
the back of a sieve, and put them under the bacon. 


GUT off the stalk end first, and then turn to the 
point and strip off the strings; if not quite fresh, 
have a bowl of spring water, with a little salt dissolved 
in it, standing before you; as the beans are cleansed 
and trimmed, throw them in; when all are done, put 
them on the fire in boiling water, with some salt in 
it; when they have boiled fifteen or twenty minutes, 
take one out and taste it; as soon as they are tender, 
take them up, and throw them into a colander to 
drain. To send up the beans whole, when they are v 
young, is much the best method, and their delicate 
flavour and colour is much better preserved. When 
a little more grown, they must be cut lengthwise in 
thin slices after stringing; and for common tables, 
they are split, and divided across; but those who are 
nice, do not use them at such a growth as to require 


SOAK them in cold water, wash them well, then put 
them into plenty of boiling water, with a handful of 
salt, and let them boil gently till they are tender, 


which will take an hour and a half, or two hours; the 
surest way to know when they are done enough, is to 
draw out a leaf; trim them, and drain them on a sieve, 
and send up. melted butter with them, with some put 
into small cups,,so that each guest may have one. 


kind which bears flowers around the joints of 
the stalks, must be cut into convenient lengths for the 
dish; scrape the skin from the stalk, and pick out any 
leaves or flowers that require to be removed; tie it up 
in bunches, and boil it as asparagus; serve it up hot, 
with melted butter poured over it. The brocoli that 
heads at the top like cauliflowers, muai ue dressed in 
the same manner as the cauliflower. 


To have mem in perfection, they must be quite 
young, gathered early in the morning, kept in a cool 
place, and not shelled until they are to be dressed; 
put salt in the water, and when it boils, put in the 
peas; boil them quick twenty or thirty minutes, ac- 
cording to their age; just before they are taken up, 
add a little mint chopped very fine; drain all the 
water from the peas, put in a bit of butter, and serve 
them up quite hot. 


PARE a dozen large turnips, slice them, and put 
them into a stew-pan, with four ounces of butter and 
a little salt; set the pan over a moderate fire, turn 


them often with a wooden spoon; when they look 
white, add a ladle full of veal gravy, stew them till 
it becomes thick; skim it, and pass it through a sieve; 
put the turnips in a dish, and pour the gravy over 


PEEL as many small turnips as will fill a dish; put 
them into a stew pan with some butter and a little 
sugar, set them over a hot stove, shake them about, 
and turn them till they are a good brown; pour 
in half a pint of rich high seasoned gravy; stew the 
turnips till tender, and serve them with the gravy 
poured over them. 


LET them be young and fresh gathered, string them, 
and cut them in long thin slices; throw them in boil- 
ing water for fifteen minutes; have ready some well 
seasoned brown gravy, drain the water from the beans, 
put them in the gravy, stew them a few minutes, and 
serve them garnished with forcemeat balls; there must 
not be gravy enough to float the beans. 


THIS is the smallest and most delicate species of 
the Windsor bean. Gather them in the morning, 
when they are full grown, but quite young, and do 
not shell them till you are going to dress them. Put 
them into boiling water, have a small bit of middling, 


(flitch,) of bacon, well boiled take the skin off, cover 
it with bread crumbs, and toast it; lay this in the mid- 
dle of the dish, drain all the water from the beans 
put a little butter with them, and pour them round the 
bacon. When the large Windsor beans are used, it 
is best to put them into boiling water until the skins 
will slip off, and then make them into a puree as 
directed for turnips they are very coarse when plainly 


LIKE all other spring and summer vegetables, they 
must be young and freshly gathered: boil them till 
tender, drain them, add a little butter, and serve them 
up. These beans are easily preserved for winter 
use, and will be nearly as good as fresh ones. Gather 
them on a dry day, when full grown, but quite young: 
have a clean and dry keg, sprinkle some salt in the 
bottom, put in a layer of pods, containing the beans, 
then a little salt do this till the keg is full; lay a 
board on with a weight, to press them down; cover 
the keg very close, and keep it in a dry, cool place 
they should be put up as late in the season, as they 
can be with convenience. When used, the pods must 
be washed, and laid in fresh water all night; shell 
them next day, and keep them in water till you are 
going to boil them; when tender, serve them up with 
melted butter in a boat. French beans (snaps) may 
be preserved in the same manner. 


THE cabbage growing at the top is not good; cut 
the root in slices an inch thick, peel off the rind, aiuj 


boil the slices in a large quantity of water, till tender, 
serve it up hot, with melted butter poured over it. 


THE purple ones are best; get them young and fresh; 
pull out the stem, and parboil them to take off the 
bitter taste; cut them in slices an inch thtck, but do 
not peel them; dip them in the yelk of an egg, and 
cover them with grated bread, a little salt and pepper 
when this has dried, cover the other side the same 
way fry them a nice brown. They are very deli- 
cious, tasting much like soft crabs. The egg plant 
may be dressed in another manner: scrape the rind 
and parboil them; cut a slit from one end to the other, 
take out the seeds, fill the space with a rich force- 
meat, and stew them in well seasoned gravy, or bake 
them, and serve up with gravy in the dish. 


GET one of a good colour, and seven or eight inches 
in diameter; cut a piece off the top, take out all the 
seeds, wash and wipe the cavity, pare the rind off, 
and fill the hollow with good forcemeat put the top 
on, and set it in a deep pan, to protect the sides; bake 
it in a moderate oven, put it carefully in the dish 
without breaking, and it will look like a handsome 
mould. Another way of cooking potato pumpkin is 
to cut it in slices, pare off the rind, and make a puree 
as directed for turnips. 


TAKE those that are nearly of the same size, that 
they may be Jone equally- wash them clean, but do 


not peel them -boil them till tender, drain the water 
off, and put them on tin sheets in a stove for a few 
minutes to dry. 

WASH and wipe them, and if they be large, cut 
them in two lengths; put them at the bottom of a stew 
pan, lay over some slices of boiled ham; and on that, 
one or two chickens cut up with pepper, salt, and a 
bundle of herbs; pour in some water, and stew them 
till done, then take out the herbs, serve the stew in a 
deep dish thicken the gravy, and pour over it. 


CUT them across without peeling, in slices half an 
inch thick, broil them on a griddle, and serve them 
with butter in a boat. 


GREAT care must be used in washing and picking it 
clean; drain it, and throw it into boiling water a few 
minutes will boil it sufficiently: press out all the 
water, put it in a stew pan with a piece of butter, * 
some pepper and salt chop it continually with a 
spoon till it is quite dry: serve it with poached eggs 
or without, as you please. 


Is dressed as the spinach; and if they be mixed in 
qual proportions, improve each other. 



GET a fine head of cabbage, not too large; pour 
boiling water on, and cover it till you can turn the 
feaves back, which you. must do carefully; take some 
of those in the middle of the head off, chop them 
fine, and mix them with rich forcemeat; put this in, 
and replace the leaves to confine the stuffing tie it in 
a cloth, and boil it serve it up whole, with a little 
melted butter in the dish. 


GATHER young squashes, peel, and cut them in two; 
take out the seeds, and boil them till tender; put 
them into a colander, drain off the water, and rub 
them with a wooden spoon through the colander; then 
put them into a stew pan, with a cup full of cream, a 
small piece of butter, some pepper and salt stew 
them, stirring very frequently until dry. This is the 
most delicate way of preparing squashes. 


THE crooked neck of this squash is the best part, 
it in slices an inch thick, take off the rind, and 
boil them with salt in the water; drain them well 
tjeFore they are dished, and pour melted butter over- 
serve them up very hot. 

The large part, containing the seeds, must be sliced 
and paredcut it in small pieces, and stew it till soft, 
with just water enough to cover it; pass it through a 
sieve, and stew it again, adding some butter, pepper, 


and salt; it must be dry, but not burnt. It is excellent 
when stewed with pork chops. 


THERE are many varieties of these peas; the smaller 
kind are the most delicate. Have them young and 
newly gathered, shell and boil them tender; pour them 
in a colander to drain; put some lard in a frying pan; 
when it boils, mash the peas, and fry them in a cake 
of a light brown; put it in the dish with the crust 
uppermost garnish with thin bits of fried bacon. 
They are very nice when fried whole, so that each 
pea is distinct from the other; but they must be boiled 
less, and fried with great care. Plain boiling is a very 
common way of dressing them. 

BOIL them separately, and mix them in the pro- 
portions you like; add butter, pepper, and salt, and 
either stew them, or fry them in a cake. 


SCRAPE and wash the roots, put them into boiling 
water with salt; when done, drain them, and place 
them in the dish without cutting them up. They are 
a very excellent vegetable, but require nicety in cook- 
ing; exposure to the air, either in scraping, or after 
boiling, will make them black. 


HALF boil it, cut it up, and put it in a stew pan, 
with a very little water, and a spoonful of butter; stew 


them dry, and serve them up. For change, you may, 
after stewing, cut them in scollop shells with grated 
bread, and bake them; or make them into cakes, and 
fry them. They are delicious in whatever way they 
can be dressed. 


GATHER grown mushrooms, but such as are young 
enough to have red gills; cut off that part of the stem 
which grew in the earth wash them carefully, and 
take the skin from the top; put them into a stew pan 
with some salt, but no water stew them till tender, 
and thicken them with a spoonful of butter, mixed 
with one of brown flour; red wine may be added, but 
the flavour of the mushroom is too delicious to require 
aid from any thing. 


PREPARE them as above directed broil them on a 
griddle, and when done, sprinkle pepper and salt on 
the gills, and put a little butter on them. 


^*UT two cups full of rice in a bowl of water, rub it 
well with the hand, and pour off the water; do this 
until the water ceases to be discoloured; then put the 
rice into two and a half cups of cold water; add a 
tea-spoonful of salt, cover the pot close, and set it on 
a brisk fire; let it boil ten minutes, pour off the 
greater part of the water, and remove the pot to a bed 
of coals, where it must remain a quarter of an how 
to soak and dry. 


BOIL a pint of rice quite soft, with a tea-spoonful 
of salt; mix with it while hot a large spoonful of but- 
ter, and spread it on a dish to cool; when perfectly 
cold, add a pint of rice flour and half a pint of milk 
beat them all together till well mingled. Take the 
middle part of the head of a barrel, make it quite 
clean, wet it, and put on the mixture about an inch 
thick, smooth with a spoon, and baste it with a little 
milk; set the board aslant before clear coals; when 
sufficiently baked, slip a thread under the cake and 
turn it: baste and bake that side in a similar manner, 
split it, and butter while hot. Small homony boiled 
and mixed with rice flour, is better than all rice; and 
if baked very thin, and afterwards toasted and but- 
tered, it is nearly as good as cassada bread. 



THE salt should always be washed from butter, 
when it is to be used in any thing that has sugar for 
an ingredient, and also from that which is melted to 
grease any kind of mould for baking otherwise, there 
will be a disagreeable salt taste on the outer side of 
the article baked. Raisins should be -stoned and cut 
in two, and have some flour sifted over them stir 
them gently in the flour, and take them out free from 
tamps; the small quantity that adheres to them, will 


prevent their sticking together, or falling in a mass to 
the bottom. Eggs must be fresh, or they will not 
beat well: it is better to separate the yelks from the 
whites always, though it is a more troublesome pro- 
cess; but for some things it is essential to do so: 
when they are to be mixed with milk, let it cool after 
boiling, or the eggs will poach; and only set it on the 
fire a few minutes, to take off the raw taste of the 
eggs, stirring it all the time. Currants require wash- 
ing in many waters to cleanse them; they must be 
picked and well dried, or they will stick together. 
Almonds should be put in hot water till the skins will 
slip off, which is called blanching; they must always 
be pounded with rose or orange flower water, to pre- 
vent their oiling. When cream is used, put it in just 
before the mixture is ready; much beating will de- 
compose it. Before a pudding or cake is begun, every 
ingredient necessary for it must be ready; when the 
process is retarded by neglecting to have them pre- 
pared, the article is injured. The oven must be in a 
proper state, and the paste in the dishes or moulds, 
ready for such things as require it. Promptitude is 
necessary in all our actions, but never more so than 
when engaged in making cakes and puddings. When 
only one or two eggs are to be used, cooks generally 
think it needless to beat them it is an error: eggs 
injure every thing, unless they are made light be- 
fore they are used. Cloths for boiling puddings 
should be mJiae 01 German sheeting; an article less 
thick, will admit the water, and injure the pudding* 


BOIL half a pint of rice in water till tender, pour 
off the water, and add a pint of milk with two eggs 
beaten well, stirred . into it; boil all together two or 
three minutes; serve it up hot, and eat it with butter, 
sugar, and nutmeg. It may be sweetened and cooled 
in moulds, turned out in a deep dish, and surrounded 
with rich milk, with raspberry marmalade stirred into 
it, and strained to keep back the seeds or the milk 
may be seasoned with wine and sugar. 


SIFT a quart of flour, leave out a little for rolling 
the paste, make up the remainder with cold water into 
a stiff paste, knead it well, and roll it out several 
times; wash the salt from a pound of butter, divide it 
into four parts, put one of them on the paste in little 
bits, fold it up, and continue to roll it till the butter is 
well mixed; then put another portion of butter, roll 
it in the same manner; do this till all the butter is 
mingled with the paste; touch it very lightly with the 
hands in making bake it in a moderate oven, that 
will permit it to rise, but will not make it brown. 
Good paste must look white, and as light as a feather. 


BOIL either calves or hogs' feet till perfectly tender, 
mb them through a colander; when cold, pass them 
through again, and it will come out like pearl barley; 


take one quart of this, one of chopped apples, the same 
of currants, washed and picked, raisins stoned and cut, 
of good brown sugar, suet nicely chopped, and cider, 
with a pint of brandy; add a tea-spoonful of pounded 
mace, one of cloves and of nutmegs; mix all these 
together intimately. When the pies are to be made, 
take out as much of this mixture as may be necessary; 
to each quart of it, add a tea-spoonful of pounded 
black pepper, and one of salt; this greatly improves 
the flavour, and can be better mixed with a small por- 
tion than with the whole mass. Cover the moulds 
with paste % put in a sufficiency of mincemeat, cover 
the top with citron sliced thin, and lay on it a lid 
garnished around with paste cut in fanciful shapes. 
They may be eaten either hot or cold, but are best 
when hot. 


BOIL four calfs' feet, that have been nicely cleaned, 
and the hoofs taken off; when the feet are boiled to 
pieces, strain the liquor through a colander, and when 
cold, take all the grease off, and put the jelly in a 
skillet, leaving the dregs which will be at the bottom. 
There should be from four feet, about two quarts of 
jelly: pouc into it one quart of white wine, the juice 
of six fresh lemons strained from the seeds, one pound 
and a half of -powdered loaf sugar, a little pounded 
cinnamon and mace, and the rind thinly pared from 
two of the lemons; wash eight eggs very clean, whip 
up the whites to a froth, crush the shells and put with 
them, mix it with the jelly, set it on the fire, stir it 
occasionally till the jelly is melted, but do not toueh 


it afterwards. When it has boiled till it looks quite 
clear on one side, and the dross accumulates on the 
other, take off carefully the thickest part of the dross, 
and pour the jelly in the bag; put back what runs 
through, until it becomes quite transparent then set 
a pitcher under the bag, and put a cover all over to 
keep out the dust: the jelly looks much prettier when 
it is broken to fill the glasses. The bag should be 
made of cotton or linen, and be suspended in a frame 
made for the purpose. The feet of hogs mafte the 
palest coloured jelly; those of sheep are a beautiful 
amber-colour, when prepared. 


MAKE a quart of flour into puff paste; when done, 
divide it into three parts of unequal size; roll the 
largest out square and moderately thin, spread over it 
a thin layer of marmalade, leaving a margin all 
round about an inch broad; roll tlie next largest in 
the same manner, lay it on, cover that with marmalade, 
leaving a margin; then roll the smallest, and put it on 
the other two, spreading marmalade; fold it up, one 
fold over the other, the width of your hand press the 
ends together, tie it in a cloth securely, and place it 
in a kettle of boiling water, where it can lie at length 
without doubling; boil it quickly, and when done, 
pour melted butter with sugar and wine in the dish. 


PUT two oranges and two lemons, into five quarts 
of water boil them till the rinds are quite tender; 


take them out, and when cold, slice them thin, and 
pick out the seeds; put a pound of loaf sugar into a 
pint of water when it boils, slice into it twelve 
pippins pared and cored lay in the lemons and 
oranges, stew them tender, cover the dish with puff 
paste, lay the fruit in carefully, in alternate layers 
pour on the syrup, put some slips of paste across, 
and bake it. 


PARE and core twelve pippins, slice them tolerably 
thick, put a pound of loaf sugar in a stew pan, with 
a pint of water and twelve cloves: boil and skim it, 
then put in the apples, and .stew them till clear, and 
but little of the syrup remains lay them in a deep 
dish, and take out the cloves; when the apples are 
cold, pour in a quart of rich boiled custard set it in 
water, and make it boil till the custard is set take 
care the water does not get into it. 


POUR a quart of boiling milk over four little rolls of 
bread cover them up, turning them occasionally till 
saturated with the milk; tie them very tight in cloths, 
and boil them an hour; lay them in the dish, and pour 
a little melted butter over them; for sauce, have but- 
ter in a boat, seasoned with wine, sugar, and grated 

BEAT eight eggs very Alight, add half a pound of 
pounded sugar, the same of fresh butter melted, and 


half a nutmeg grated; sit it on a stove, and keep 
stirring till it is as thick as buttered eggs put a puff 
paste in a shallow dish, pour in the ingredients, and 
bake it half an hour in a moderate oven; sift sugar 
over it, and serve it up hot. 


ONE measure of jelly, one of cream, and half a one 
of wine; boil it fifteen minutes over a slow fire, stirring 
all the time; sweeten it, and add a spcronful ef orange 
flower or rose water; cool it in a mould, turn it in a 
dish, and pour around it cream, seasoned in any way 
you like. 


BOIL a quart of milk and when cold, mix with it 
the yelks of eight eggs; stir them together over the 
fire a few minutes; sweeten it to your taste, put some 
slices of savoy cake in the bottom of a deep dish, and 
pour on the custard; whip the whites of the eggs to 
a strong froth, lay it lightly on the top, sift some 
sugar over it, and hold a salamander over it until it is 
a light brown; garnish the top with raspberry marma- 
lade, or any kind of preserved fruit. 


BEAT eight eggs very light, add to them a pound of 
flour sifted, and a pound of powdered sugar; when it 
looks quite light, put in a pound of suet finely shredj 
a pint of milk, a nutmeg grated, and a gill of brandy; 


mix with it a pound of currants, washed, picked, and 
dried, and a pound of raisins stoned and floured tie 
it in a thick cloth, and boil it steadily eight hours. 


GRATE a large loaf of bread, and pour on the crumbs 
a pint of rich milk boiling hot; when cold, add four 
eggs, a pound of beef marrow sliced thin, a gill of 
brandy, with sugar and nutmeg to your taste mix all 
well together, and either bake or boil it* when done, 
stick slices of citron over the top. 


CUT a loaf of bread as thin as possible, put a layer 
of it in the bottom of a deep dish, strew on some 
slices of marrow or butter, with a handful of currants 
or stoned raisins; do this till the dish is full; let the 
currants or raisins be at the top; beat four eggs, mix 
with them a quart of milk that has been boiled a little 
and become cold, a quarter of a pound of sugar, and 
a grated nutmeg pour it in, and bake it in a moderate 
oven eat it with wine sauce. 

BOIL one pound of sweet potatos very tender, rub 
them while hot through a colander; add six eggs well 
beaten, three quarters of a pound of powdered sugar, 
three quarters of butter, and some grated nutmeg and 
lemon peel, with a glass of brandy; put a paste in 
the dish, and when the pudding is done, sprinkle the 


top with sugar, and cover it with bits of citron. Irish 
potato pudding is made in the same manner, but re 
not so good. 

BOIL a quart of milk, and make it into a thick bat- 
ter, with arrow root; add six eggs, half a pound of 
butter, the same of pounded sugar, half a nutmeg, 
and a little grated lemon peel; put a paste in the 
dish, and bake it nicely; when done, sift sugar over 
it, and stick slips of citron all over the top. 


WASH half a pound of sago in several waters; put 
it on to boil in a quart of milk, with a stick of cin- 
namon; stir it very frequently, for it is apt to burn: 
when it becomes quite thick, take out the cinnamon, 
stir it in half a pound of butter, and an equal quantity 
of sugar, with a gill of wine; when cold, add six eggs 
and four ounces of currants that have been plumped 
in hot water bake it in a paste. 


BEAT six eggs, add six spoonsful of milk, and six 
of flour, butter some cups, pour in the batter, and 
bake them quickly; turn them out, and eat them with 
butter, sugar and nutmeg. 


BOIL half a pound of rice in milk, until it is quite 
tender; beat it well with a wooden spoon to mash the 


grains; add three quarters of a pound of sugar, and 
the same of melted butter; half a nutmeg, six eggs, a 
gill of wine, and some grated lemon peel; put a paste 
in the dish, and bake it. For change, it may be boiled, 
and eaten with butter, sugar, and wine. 


TAKE a pound of the best flour, sift it, and make it 
up before sunrise, with six eggs beaten light; a large 
spoonful of good yeast, and as much milk as will make 
it the consistence of bread; let it rise well, knead into 
it half a pound of butter, put in a grated nutmeg, with 
one and a half pounds of raisins stoned and cut up; 
mix all well together, wet the cloth, flour it, and tie it 
loosely, that the pudding may have room to rise. Rai- 
sins for puddings or cakes, should be rubbed in a little 
flour, to prevent their settling to the bottom see that 
it does not stick to them in lumps. 


PUT a pound of sweet almonds in hot water till the 
skin will slip off them; pound them with a little 
orange flower or rose water, to keep them from oiling; 
mix with them four crackers, finely pounded, or two 
gills of rice flour; six eggs, a pint of cream, a pound 
of sugar, half a pound of butter, and four table- 
spoonsful of wine; put a nice paste in the bottom of 
your dish, garnish the edges, pour in the pudding, and 
bake it in a moderate oven. 


BEAT sixteen eggs, add to them a quart of milk, a 
nutmeg, half a pound of flour, a pound of melted 
butter, a pound of sugar, and two gills of wine; take 
care the flour be not in lumps; butter the pan for the 
first pancake, run them as thin as possible, and when 
coloured, they are done; do not turn them, but lay 
them carefully in the dish, sprinkling powdered sugar 
between each layer serve them up hot. This quantity 
will make four dozen pancakes. 


PUT two quarts of milk on the fire; when it boils, 
pour in half a pint of white wine, strain the curd from 
the whey, and pound it in a mortar, with six ounces 
of butter, half a pound of loaf sugar, and half a pint 
of rice flour, or as much crackers beaten as fine as 
flour; six eggs made light, and half a grated nutmeg 
beat all well together, and bake them in saucers in a 
moderate oven; turn them out carefully in your dish, 
stick thin slices of citron in them, and pour on rich 
melted butter, with sugar and wine. 


GRATE the rind from six fresh lemons, squeeze the 
juice from three, and strain it; beat the yelks of six- 
teen eggs very light, put to them sixteen table-spoons- 
ful of powdered loaf sugar, not heaped up the same 
of melted butter; add the grated rind, and the juice, 
with four crackers finely pounded, or an equal quantity 


of rice flour; or for change, six ounces of corn meal, 
which is excellent beat it till light, put a puff paste 
in your dish, pour the pudding in, and bake it in a 
moderate oven it must not be very brown. 


GRATE the crumb of a stale loaf, and pour on it a 
pint of boiling milk let it stand an hour, then beat it 
to a pulp; add six eggs, well beaten, half a pound of 
butter, the same of powdered sugar, half a nutmeg, 
a glass of brandy, and some grated lemon peel put 
a paste in the dish, and bake it. * t + 

BEAT six eggs very light, sift into them a pound of 
loaf sugar powdered, and a light pound of flour, with 
half a grated nutmeg, and a glass of brandy; beat all 
together very well, add a pint of cream, pour it in a 
deep dish, and bake it when done, sift some pow- 
dered sugar over it. 


BEAT seven eggs very light, mix with them a pint 
of cream, and nearly as much spinach juice, with a 
little juice of tansey; add a quarter of a pound of 
powdered crackers or pounded rice made fine, a glass 
of wine, some grated nutmeg and sugar; stir it over 
the fire to thicken, pour it into a paste and bake it, or 
fry it like an omelette. 



BEAT six eggs very light, add half a pint of milk, 
six ounces flour, eight ounces grated bread, twelve 
.ounces suet, -chopped fine, a little salt; when it is beat 
well, mix in eighteen ounces preserved cherries or 
damsins; bake or boil it. Make a sauce of melted but- 
ter, sugar and wine. 


PUT a crust in the bottom of a dish, put on it a 
layer of ripe apples, pared and sliced thin then a 
layer of powdered sugar; do this alfernately till the 
dish is full; put in a few tea-spoonsful of rose water 
and some cloves put on a crust and bake it. 


TAKE well flavoured apples, bake, but do not burn 
them, rub them through a sieve, take one pound of 
the apples so prepared, mix with it, while hot, half 
a pound of butter, and half a pound of powdered 
sugar; the rinds of two lemons grated and when 
cold, add six eggs well beaten; put a paste in the 
bottom of a dish, and pour in the apples half an 
hour will bake it; sift a little sugar on the apples 
when baked. 

MAKE up a pint of flour at sun rise, exactly as yon 
<io for bread; see that it rises well have a large pot 


of water boiling; and half an hour before the puddings 
are to go to table, make the dough in balls, the size 
of a goose egg; throw them in the water, and boil 
them quickly, keeping the pot covered: they must 
be torn asunder, as cutting will make them heavy; 
eat them with powdered sugar, butter, and grated 

;>**.-< .<*:.'. ' 


WASH a pint of small homony very clean, and boil 
it tender; add an equal quantity of corn meal, make 
it into a batter with eggs, milk, and a piece of butter; 
bake it like batter cakes on a griddle, and eat it with 
butter and molasses. 

BEAT six eggs very light, add a pint of rich milk, 
pare some apples or peaches slice them thin, make 
the eggs and milk into a tolerably thick batter with 
flour, add a small cup of melted butter, put in the 
fruit, and bake it in a deep dish eat with sugar, but- 
ter, and nutmeg. 

BOIL one quart of milk, mix in it two gills and a 
half of corn meal very smoothly, seven eggs well 
beaten, a gill of molastes, and a good piece of butter; 
bake it two hours. 



Mix one quart of corn meal, with three quarts of 
milk; take care it be not lumpy add three eggs and 
a gill of molasses; it must be put on at sun rise, to eat 
at three o'clock; the great art in this pudding is tying 
the bag properly, as the meal swells very much. 


STEW a fine sweet pumpkin till soft and dry; rub 
it through a sieve, mix with the pulp six eggs quite 
light, a quarter of a pound of butter, half a pint of 
new milk, some pounded ginger and nutmeg, a wine 
glass of brandy, and sugar to your taste. Should it 
be too liquid, stew it a little drier, put a paste round 
the edges, and in the bottom of a shallow dish or 
plate pour in the mixture, cut some thin bits of 
paste, twist them, and lay them across the top, and 
bake it nicely. 


SLICE a loaf of bread tolerably thick la/ the slices 
in the bottom of a dish, cutting them so as to cover it 
completely; sprinkle some sugar and nutmeg, with a 
little butter, on each layer; when all are in, pour on a 
quart of good boiled custard sweetened- -serve it up 


SIMMER half a pound of maccaroni in a plenty of 
water, with a table-spoonful of salt, till tender, but 


not broke strain it, beat five yelks, two whites of 
eggs, half a pint of cream mince white meat and 

OO ' 1 

boiled ham very fine, add three spoonsful of grated 
cheese, pepper : and salt; mix these with the maccaroni, 
butter the mould, put it in, and steam it in a pan of 
boiling water for an hour serve with rich gravy. 


BOIL mealy potatos quite soft, first taking off the 
skins; rub them while hot through a sieve, put them 
in a stew pan over the fire, with as much water as 
will make it the consistence of thick mush; sift one 
quart of flour, and make it into a paste; with this 
mush, knead it till light, roll it out thin, make the 
dumplins. small fill them with apples, or any other 
fruit tie them up in a thick cloth, and boil them 
nicely eat them with butter, sugar, and nutmeg. 


PARE and core the 'apples, and if you prefer it, cut 
them in four, wash them clean, and put them in a 
pan with water and sugar enough to cover them; add 
cinnamon and lemon peel, which has been previously 
soaked, scraped on the inside, and cut in strings; boil 
them gently until the apples are done, take them out 
in a deep dish, boil the syrup to a proper consistency, 
and pour it on them: it will take a pound of sugar 
for a large dish. 


STEW any kind of fruit, and season it in any way 
you like best; soak some slices of bread in butter; put 


them while hot, in the bottom and round the sides of 
a dish, which has been rubbed with butter put in 
your fruit, and lay slices of bread prepared in the 
same manner on the top: bake it a few minutes, turn 
it carefully into another dish, sprinkle on some pow- 
dered sugar, and glaze it with a salamander. 


PARE some apples, and cut them in thin slices put 
them in a bowl, with a glass of brandy, some white 
wine, a quarter of a pound of pounded sugar, a little 
cinnamon finely powdered, and the rind of a lemon 
grated; let them stand some time, turning them over 
frequently; beat two eggs very light, add one quarter 
of a pound of flour, a table-spoonful of melted butter, 
and as much cold water as will make a thin batter; 
drip the apples on a sieve, mix them with the batter, 
take one slice with a spoonful of batter to each fritter, 
fry them quickly of a light brown, drain them well, 
put them in a dish, sprinkling sugar over each, and 
glaze them nicely. 


PUT a piece of butter the size of an egg into a pint 
of water; let it boil a few minutes thicken it very 
smoothly with a pint of flour; let it remain a short 
time on the fire, stir it all the time that it may not 
stick to the pan, pour it in a wooden bowl, add five 
or six eggs, breaking one and beating it in then 
another, and so on till they are all in, and the dough 
quite light put a pint of lard in a pan, let it boil, 


make the fritters small, and fry them of a fine amber 


CUT your bread of a convenient size, pour on it 
some white wine, and let it stand a few minutes 
drain it on a sieve, beat four eggs very light, add four 
spoonsful of wine, beat all well together have your 
lard boiling, dip the bread in the egg, and fry it a 
light brown; sprinkle sugar on each, and glaze them. 


MAKE up a quart of flour, with one egg well beaten, 
a large spoonful of yeast, and as much milk as will 
make it a little softer than muffin dough; mix it early 
in the morning; when well risen, work in two spoons- 
ful of melted butter, make it in balls the size of a 
walnut, and fry them a light brown in boiling lard - 
eat them with wine and sugar, or molasses. 


PUT a lump of butter the size of an egg into a 
quart of water, make it sufficiently thick with corn 
meal and a little salt; it must be mixed perfectly 
smooth stir it constantly till done enough. 



PUT one pound of nice sugar into two pounds of 
flour; add pounded spice of any kind, and pass them 


through a sieve; beat four eggs, pour them on with 
three quarters of a pound of melted butter, knead all 
well together, and bake them. 


BLANCH a pound of sweet almonds, pound them in 
a mortar with rose water; whip the whites of seven 
eggs to a strong froth, put in one pound of powdered 
sugar, beat it some time, then put in the almonds- 
mix them well, and drop them on sheets of paper 
buttered; sift sugar over, and bake them quickly. Be 
careful not to let them get discoloured. 

BEAT eight eggs very light, add to them twelve 
ounces of flour, and one pound of sugar; when per* 
fectly light, drop them on tin sheets, and bake them 
in a quick oven. 


To one pound of flour* add half a pound of sugar, 
half a pound of butter, some mace and nutmeg pow* 
dered, and a glass of brandy or wine; wet it with 
milk, and when well kneaded, roll it thin, cut it in 
shapes, and bake it quickly* 


RUB half a pound of sugar into three pounds of 
flour sift it, pour on half a pint of good yeast, beat 
six eggs, add half a pint of milk mix all together, 
and knead it well: if not soft enough, add more milk 


it should be softer than bread; make it at night in 
the morning, if well risen, work in six ounces of but- 
ter, and bake it in small rolls; when cold, slice it, 
lay it on tin sheets, and dry it in the oven. 


TH.REE quarts of flour, three quarters of a pound 
of brown sugar, a large spoonful of pounded ginger, 
one tea-spoonful of powdered cloves sift it, melt half 
a pound of butter in a quart of rich molasses, wet the 
flour with it, knead it well, and bake it in a slack oven. 


Mix three large spoonsful of pounded ginger, with 
three quarts of flour sift it, dissolve three tea-spoons- 
ful of pearl-ash in a cup of water, and pour it on the 
flour; melt half a pound of butter in a quart of mo- 
lasses, mix it with the flour, knead it well, cut it in 
shapes, and bake it. 


TAKE two pounds of the nicest brown sugar, dry 
and pound it, put it into three quarts of flour, add a 
large cup full of powdered ginger, and sift the mixture; 
wash the salt out of a pound of butter, and cream it; 
have twelve eggs well beaten; work into the butter 
first, the mixture, then the froth from the eggs, until 
all are in, and it is quite light; add a glass of brandy, 
butter shallow moulds, pour it in, and bake in a quick 


DRY half a pound of. good brown sugar, pound it, 
and mix it with two pounds of flour, and sift it; add 
two spoonsful of yeast, and as much new milk as will 
make it like bread: when well risen, knead in half a 
pound of butter, make it in cakes the size of a half 
dollar, and fry them a light brown in boiling lard. 


TAKE three pounds of flour, one and a half of 
pounded sugar, a tea-spoonful of cloves, one of mace, 
and one of ginger, all finely powdered pass the 
whole through a sieve, put to it four spoonsful of good 
yeast, and twelve eggs mix it up well, and if not 
sufficiently soft, add a little milk: make it up at night, 
and set it to rise when well risen, knead into it a 
pound of butter, and two gills of brandy; have ready 
two pounds of raisins stoned, mix all well together, 
pour it into a mould of proper size, and bake it in an 
oven heated as for bread; let it stand till thoroughly- 
done, and do not take it from the mould until quitt 


WASH the salt from a pound of butter, and rub it 
till it is soft as cream have ready a pound of flour 
sifted, one of powdered sugar, and twelve eggs well 
beaten; put alternately into the butter, sugar, flour, 
and the froth from the eggs continuing to beat them 
together till all the ingredients are in, and the cake 


quite light: add some grated lemon peel, a nutmeg, 
and a gill of brandy; butter the pans, and bake them. 
This cake makes an excellent pudding, if baked in a 
large mould, and eaten with sugar and wine. It is 
also excellent when boiled, and served up with melted 
butter, sugar and wine. 

TAKE twelve fresh eggs, put them in the scale, and 
balance, them with sugar: take out half, and balance 
the other half with flour; separate the whites from the 
yelks, whip them up very light, then mix them, and 
sift in, first sugar, then flour, till both are exhausted; 
add some grated lemon peel; bake them in paper 
cases, or little tin moulds. This also makes an 
excellent pudding, with butter, sugar, and wine, for 


HAVE the following articles prepared, before you 
begin the cake: four pounds of flour dried and sifted, 
four pounds of butter washed to free it from salt, two 
pounds of loaf sugar pounded, a quarter of a pound of 
mace, the same of nutmegs powdered; wash four 
pounds of currants clean, pick and dry them; blanch 
one pound of sweet almonds, and cut them in very 
thin slices; stone two pounds of raisins, cut them in 
two, and strew a little flour over to prevent their 
sticking together, and two pounds of citron sliced 
thin; break thirty eggs, separating the yelks and 
whites; work the butter to a cream with your hand 


put in alternately, flour, sugar, and the froth from both 
whites and yelks, which must be beaten separately, 
and only the froth put in. When all are mixed, and 
the cake looks very light, add the spice, with half a 
pint of brandy, the currants and almonds; butter the 
mould well, pour in part of the cake, strew over it 
some raisins and citron do this until all is in; set it 
in a well heated oven; when it has risen, and the top 
is coloured, cover it with paper; it will require three 
hours baking it must be iced. 


BEAT twelve eggs light, add to them one pound of 
flour, and one of powdered sugar; continue to beat all 
together till perfectly light; bake it in long pans, four 
inches wide, with divisions; so that each cake, when 
done, will be four inches long, and one and a half 


Mix a pound of sugar, with two pounds of flour, 
and a large spoonful of pounded coriander seeds; sift 
them, add three quarters of a pound of melted butter, 
six eggs, and a gill of brandy; knead it well, roll it 
thin, cut it in shapes, and bake without discolouring it. 


PREPARE them as directed for pound cake, add rai 
sins and currants, bake them in small tin shapes, and 
ice them. 



DISSOLVE half a pound of sugar in a pint of milk, 
add a tea^spoonful of soda; pour it on two pounds of 
flour melt half a pound of butter, knead all together 
till light, put it in shallow moulds, and bake it quickly 
in a brisk oven. 


WHEN you find the barrel of flour a good one, 
empty it into a chest or box, made for the purpose, 
with a lid that will shut close: it keeps much better 
in this manner than when packed in a barrel, and even 
improves by lying lightly; sift the quantity you intend 
to make up put into a bowl two gills and a half of 
water for each quart, with a tea-spoon heaped up with 
salt, and a large spoonful of yeast for each quart; stir 
this mixture well, put into another bowl one handful 
of flour from every quart; pour a little of the mixture 
on to wet it, then more, until you get it all in, taking 
, great care that it be smooth, and quite free from 
lumps; beat it some minutes, take one-third of the 
flour out of the kettle, pour on the batter, and sprin- 
kle over it the dry flour; stop the kettle, and set it 
where it can have a moderate degree of warmth: 
when it has risen well, turn it into a bowl, mix in the 
dry flour, and knead it on a board till it looks quite 
light; return it to the kettle, and place it where it can 
have proper heat: in the morning, take the dry crust 
carefully from the top, put the dough on a board, 
knead it well, make it into rolls, set them on tin sheets, 
put a towel over, and let them stand near the fire till 


the oven is ready. In winter, make the bread up at 
three o'clock, and it will be ready to work before bed 
time. In summer, make it up at five o'clock. A 
quart of flour should weigh just one pound and 
a quarter. The bread must be rasped when baked. 


RUB a large spoonful of butter into a quart of risen 
dough, knead it well, and make it into biscuit, either 
thick or thin: bake them quickly. 


BOIJL six ounces of rice in a quart of water, till it 
is dry and soft put it into two pounds of flour, mix 
it in well; add two tea-spoonsful of salt, two large 
spoonsful of yeast, and as much water as will make 
it the consistence of bread: when well risen, bake it 
in moulds. 


PUT a tea-spoonful of salt, and a large one of yeast, 
into a quart of flour; make it sufficiently soft, with 
corn meal gruel; when well risen, bake it in a mould. 
It is an excellent bread for breakfast. Indifferent 
flour will rise much better, when made w;th gruel, 
than with fair water. 


PUT half a pound of fresh hops into a gallon of 

water, and boil it away to two quarts; then strain it, 

and make it a thin batter with flour; add half a pint 

of good yeast, and when well fermented, pour it in a 



bowl, and work in as much corn meal as will make it 
the consistency of biscuit dough;, set it to rise, and 
when quite light, make it into little cakes, which 
must be dried in the shade, turning them very fre- 
quently; keep them securely from damp and dust 
Persons who live in town, and can procure brewer'* 
yeast, will save trouble by using it: take one quart of 
it, add a quart of water, and proceed as before directed 


TAKE one or more cakes, according to the flour you 
are to make; pour on a little warm water; when it is 
dissolved, stir it well, thicken with a little flour, and 
set it near the fire, to rise before it is used. The best 
thing to keep yeast in, is a small mug or pitcher, with 
a close stopper, under which must be placed a double 
fold of linen, to make it still closer. This is far 
preferable to a bottle, and more easily cleaned. 


PEEL one large Irish potato, boil it till soft, rub it 
through a sieve; add an equal quantity of flour, make 
it sufficiently liquid with hop tea; and when a little 
warmer than new milk, add a gill of good yeast; stir 
it well, and keep it closely covered in a small pitcher. 


PUT four ounces of sugar with three quarters of a 
pound of flour; make it up with two spoonsful o f 
yeast, and half a pint of milk; when well risen, work 
into it four ounces of butter, make it into small buns,, 
and bake them in a quick oven do not burn them. 



SIFT a quart of flour, put to it a little salt, and a 
large spoonful of yeast beat the white of a fresh egg 
to a strong froth, add it, and make the flour up with 
cold water, as soft as you can to allow it to be han- 
dled; set it in a moderately warm place. Next morn- 
ing, beat it well with a spoon, put it on the griddle in 
a round form, and bake it nicely, turning them fre- 
quently till done. 

,,; >, . FRENCH ROLLS. 
SIFT a quart of flour, add a little salt, a spoonful of 
yeast, two eggs well beaten, and half a pint of milk 
knead it, and set it to rise: next morning, work in an 
ounce of butter, make the dough into small rolls, and 
bake them. The top crust should not be hard. 


TAKE a quart of dough from your bread at a very 
early hour in the morning; break three fresh eggs, 
separating the yelks from the whites whip them 
both to a froth, mix them with the dough, and add 
gradually milk-warm water, till you make a batter the 
thickness of buckwheat cakes: beat it well, and set 
it to rise till near breakfast time; have the griddle 
ready, pour on the batter to look quite round: they do 
not require turning. 


PUT a little salt, one egg beaten, and four ounces 
of butter, in a quart of flour make it into a paste 


with new milk, beat it for half an hour with a pestle, 
roll the paste thin, and cut it. into round cakes; bake 
them on a gridiron, and be careful not to burn them. 


BOIL two cups of small homony very soft; add an 
equal quantity of corn meal with -a little salt, and a 
large spoonful of butter; make it in a thin batter with . 
three eggs, and a sufficient quantity of milk beat all 
together some time, and bake them on a griddle, or 
in woffle irons. When eggs cannot be procured, 
yeast makes a good substitute; put a spoonful in the 
batter, and let it stand an hour to rise. 


TAKE six spoonsful of flour and three of corn meal, 
with a little salt sift them, and make a thin batter 
with four eggs, and a sufficient quantity of rich milk; 
bake it in little tin moulds in a quick oven. 


MELT as much butter in a pint of milk, as will make 
it rich as cream make the flour into a paste with this, 
knead it well, roll it out frequently, cut it in squares, 
and bake on a griddle. 


RUB four ounces of butter into a quart of flour, 
make it into paste with milk, knead it well, roll it as 
thin as paper, and bake it to look white. 



RUB a piece of butter the size of an egg, into a pint 
of corn meal make it a batter with two eggs, and 
some new milk add a spponful of yeast, set it by 
the fire an hour to rise, butter little pans, and bake it. 


BOIL and mash a potato, rub into it as much flour 
as will make it like bread add spice and sugar to 
your taste, with a spoonful of yeast; when it has risen 
well, work in a piece of butter, bake it in small rolls, 
to be eaten hot with butter, either for breakfast or tea. 


BOIL two gills of rice quite soft, mix with it three 
gills of flour, a little salt, two ounces melted butter, 
two eggs beaten well, and as much milk as will make 
it a thick batter beat it till very light, and bake it in 
woffle irons. 


MAKE a batter of one quart of flour, three eggs, a 
quart of milk, and a gill of yeast; when well risen, 
stir in a large spoonful of melted butter, and bake 
them in muffin hoops. 


PUT half a pound of nice brown sugar into a quart 
of flour, sift it, and make it into a paste, with four 
ounces of butter melted in as much milk as will w r et 
it; knead it till light, roll it tolerably thin, cut it 'in 


strips an inch wide, and just long enough to lay in a 
plate; bake them on a griddle, put them in the plate 
in rows to checker each other, and serve them to eat 
with chocolate. 


BEAT six eggs, add a pint of flour, two ounces of 
melted butter, with as much milk as will make a thin 
batter put in pounded loaf sugar to your taste, 
pour it in the wafer irons, bake them quickly without 
browning, and roll them while hot. 


PUT a large spoonful of yeast and a little salt, into 
a quart of buckwheat meal; make it into a batter with 
cold water; let it rise well, and bake it on a griddle* 
it turns sour very quickly, if it be allowed to stand 
any time after it has risen. 


IT is the practice with some indolent cooks, to set 
the freezer containing the cream, in a tub with ice and 
salt, and put it in the ice house; it will certainly 
freeze there; but not until the watery particles have 
subsided, and by the separation destroyed the crea'm. 
A freezer should be twelve or fourteen inches deep, 
and eight or ten wide. This facilitates the operation 
very much, by giving a larger surface for the ice to 
form, which it always does on the sides of the vessel; 
a silver spoon with a long handle should be provided 
for scraping the ice from the sides as soon as formed; 


and when the whole is congealed, pack it in moulds 
(which must be placed with care, lest they should not 
be upright,) in ice and salt, till sufficiently hard to 
retain the shape they should not be turned out till 
the moment they are to be served. The freezing tub 
must be wide enough to leave a margin of four or five 
inches all around the freezer, when placed in the mid- 
dlewhich must be filled up with small lumps of ice 
mixed with salt a larger tub would waste the ice. 
The freezer must be kept constantly in motion during 
the process, and ought to be made of pewter, which 
is less liable than tin to be worn in holes, and spoil 
the cream by admitting the salt water. 


WHEN ice creams are not put into shapes, they 
should always be served in glasses with handles. 


BOIL a Vanilla bean in a quart of rich milk, until 
it has imparted the flavour sufficiently then take it 
out, and mix with the milk, eight eggs, yelks and 
whites beaten well; let it boil a little longer; make it 
very sweet, for much of the sugar is lost in the opera- 
tion of freezing. 


MAKE a quart of rich boiled custard when cold, 
pour it on a quart of ripe red raspberries; mash them 
in it, pass it through a sieve, sweeten, and freeze it 



Is made in the same manner the strawberries must 
be very ripe, and the stems picked out. If rich 
cream can be procured, it will be infinitely better 
the custard is intended as a substitute, when cream 
cannot be had. 


TAKE the nut from its shell, pare it, and grate it 
very fine; mix it with a quart of crear*, sweeten, and 
freeze it. If the nut be a small G. A O, it will require 
one and a half to flavour a quart of cream. 


SCRAPE a quarter of a pound of chocolate very fine, 
put it in a quart of milk, boil it till the chocolate is 
dissolved, stirring it continually thicken with six 
eggs. A Vanilla bean boiled with the milk, will im- 
prove the flavour greatly. 


MAKE a rich soup, (see directions for oyster soup,) 
strain it from the oysters, and freeze it. 


MAKE calf s foot jelly not very stiff, freeze it, and 
serve it in glasses. 


&ET fine soft peaches perfectly ripe, peel them, 
take out the stones^ and put them in a China bowl; 


sprinkle some sugar on, and chop them very small 
with a silver spoon if the peaches be sufficiently ripe, 
they will become a smooth pulp; add as much cream 
or rich milk as you have peaches; put more sugar, 
and freeze it. 


TOAST two gills of raw coffee till it is a light browHj 
and not a grain burnt; put it hot from the toaster 
without grinding it, into a quart of rich, and perfectly 
sweet milk; boil it, and add the yelks of eight eggs; 
when done, strain it through a sieve, and sweeten it; 
if properly, done, it will not be discoloured. The cof- 
fee may be dried, and will answer for making in the 
usual way to drink, allowing more for the quantity of 
water, than if it had not gone through this process. 


WASH ripe quinces and boil them whole till quit* 
tender let them stand to drain and cool then rub 
them through a hair sieve; mix with the pulp as much 
cochineal finely powdered, as will make it a pretty 
colour; then add an equal quantity of cream, and 
sweeten it. Pears or apples may be used, prepared 
in the same manner. 


CUT the finest citron melons when perfectly ripe . 
take out the seeds, and slice the nicest part into a 
China bowl in small pieces, that will lie conveniently; 
cover them with powdered sugar, and let them stand 
several hours then drain off the syrup they have 


made, and add as much cream as it will give a strong 
flavour to, and freeze it. Pine apples may be used in 
the same way. 


POUR hot water on the almonds, and let them stand 
till the skins will slip m off, then pound them fine, and 
mix them with cream: a pound of almonds in the 
shells, will be sufficient for a quart of cream sweeten 
and freeze it. The kernels of the common black 
walnut, /prepared in the same way, make an excel- 
lent cream. 


PARE the yellow rind very thin from four lemons 
put them in a quart of fresh cream, and boil it; 
squeeze and strain the juice of one lemon, saturate it 
completely with powdered sugar; and when the cream 
is quite cold, stir it in take care that it does not 
curdle if not sufficiently sweet, add more sugar. 


MAKE a quart of rich lemonade, whip the whites of 
six fresh eggs to a strong froth mix theni well with 
the lemonade, and freeze it. The juice of morello cher- 
ries, or of currants mixed with water and sugar, and 
prepared in the same way, make very delicate ices. 


MAKE a quart of milk quite hot, that it may not 
whey when baked; let it stand to get cold, and then 
mix six eggs with it; sweeten it with loaf sugar, and 


fill the custard cups put on the covers, and set them 
in a Dutch oven with water, but not enough to risk 
Us boiling into the cups; do not put on the top of the 
oven. When the water has boiled ten or fifteen 
minutes, take out a cup, and if the custard be the con- 
sistence of jelly, it is sufficiently done; serve them 
in the cups with the covers on, and a tea-spoon on 
the dish between each cup grate nutmeg on the tops 
when cold. 


PUT slices of Savoy cake or Naples biscuit at the 
bottom of a deep dish; wet it with white wine, and fill 
the dish nearly to the top with rich boiled custard; 
season half a pint of cream with white wine and sugar; 
whip it to a froth as it rises, take it lightly off, and 
lay it on the custard; pile it up high and tastily de- 
corate it with preserves of any kind, cut so thin as not 
to bear the froth down by its weight. 


BOIL a tea-cup full of rice in a very small quantity 
of water, till it is near bursting then add half a pint 
of milk, boil it to a mush, stirring all the time; season 
it with sugar, wine, and nutmeg; dip the mould in 
water, and fill it; when cold, turn it in a dish, aiyl 
surround it with boiled custard seasoned, or syllabub 
garnish it with marmalade. 


HAVE the bowl nearly full of syllabub, made with 
milk, white wine, and sugar; beat the whites of six 


new laid eggs to a strong froth then mix with it rasp- 
berry or strawberry marmalade enough to flavour and 
colour it; lay the froth lightly on the syllabub, first 
putting in some slices of cake; raise it in little mounds, 
and garnish with something light. 


SEASON the milk with sugar and white wine, but not 
enough to curdle it; fill the glasses nearly full, and 
crown them with whipt cream seasoned. 



PARE the rind very thin from four fresh lemons, 
squeeze the juice, and strain it put them both into 
a quart of water, sweeten it to your taste, add the 
whites of six eggs, beat to a froth; set it over the fire, 
and keep stirring until it thickens, but do not let it 
boil then pour it in a bowl; when cold, strain it 
through a sieve, put it on the fire, and add the yelks 
of the eggs^stir it till quite thick, and serve it in 


Is made in the same manner, but requires more juice 
to give a flavour. 


STIR as much raspberry marmalade into a quart of 
cream> as will be sufficient to give a, rich flavour of 


the fruit strain it, and fill your glasses, leaving out a 
part to whip into froth for the top. 


PUT one ounce of the best tea in a pitcher, pour on 
it a table spoonful of water, and let it stand an hour to 
soften the leaves^ then put to it a quart of boiling 
cream, cover it close, and in half an houf^train it; add 
four tea-spoonsful of a strong infusion of rennet in 
water, stir it, arid set it on some hot ashes, and cover 
it; when you find by cooling a little of it, that it will 
jelly, pour it into glasses, and garnish with thin bits of 
preserved fruit. 


WASH the sago clean, and put it on the fire with a 
stick of cinnamon, and as much water as will boil it 
thick and soft; take out the cinnamon, and add rich 
boiled custard till it is of a proper thickness; sweeten 
it, and serve in glasses or cups, with grated nutmeg 
on the top. 


Is made the same way you may add a little white 
wine to both; it will give an agreeable flavour. 


PICK the stems and blossoms from two quarts of 
green gooseberries; put them in a stew pan, with their 
weight in loaf sugar, and a very little water when 
sufficiently stewed, pass the pulp through a sieve; and 


when cold, add rich boiled custard till it is like thick 
cream; put it in a glass bowl, and lay frothed cream 
on the top. 


MAKE a quart of rich milk moderately warm: then 
stir into it one large spoonful of the preparation of ren- 
net, (see receipt to -prepare rennet,) set it by, and 
when cold, it will be as stiff as jelly. It should be 
made only a few hours before it is used, or it will be 
tough and watery; in summer, set the dish in ice after 
it has jellied it must be eaten with powdered sugar, 

cream, and nutmeg* 

, , . / , 


TURN one quart pf milk as for the slip let it stand 
until just before it is to be served: then take it up with 
a skimming dish, and lay it on a sieve when the 
whey has drained off, put the curds in a dish, and 
surround them with cream use sugar and nutmeg. 
These are Arcadian dishes; very delicious, cheap, and 
easily prepared. 


BREAK one ounce of isinglass into very small pieces; 
wash it well, and pour on a pint of boiling water; next 
morning, add a quart of milk, boil it till the isinglass is 
dissolved, strain it, put in two ounces sweet almonds, 
blanched and pounded; sweeten it, and put it in the 
mould when stiff, turn them into a deep dish, and 
put raspberry cream around them. For a change, stick 
thin slips of blanched almonds all over the blanc mange* 


and dress round with syllabub, nicely frothed. Some 
moulds require colouring for an ear of corn, mix the 
yelk of an egg with a little of the blanc mange; fill the 
grains of the corn with it and when quite set, pour 
in the white, but take care it is not warm enough to 
melt the yellow: for a bunch of asparagus, colour a 
little with spinach juice, to fill the green tops of the 
heads. Fruit must be made the natural colour of what 
it represents. Cochineal and alkanet root pounded and 
dissolved in brandy; make good colouring; but* blanc 
mange should never be served, without raspberry cream 
or syllabub to eat with it. 


GET five small eggs, make a hole a* one end, and 
empty the shells fill them with blanc mange: when 
stiff and cold, take off the shells, pare the yellow rind 
very thin from six lemons, boil them in water till ten- 
der, then cut them in thin strips to resemble straw, 
and preserve them with su^ar; fill a small deep dish 
half full of nice jelly when it is set, put the straw 
on in form of a nest, and lay the eggs in it. It is a 
beautiful dish for a dessert or supper. 

Little Dishes for a Second Course, or Supper. 

ROAST two pheasants in the nicest manner -get a 
deep dish, the size and form of the one you intend to 
serve the pheasants in it must be as deep as a tureen; 
put in savoury jelly about an inch and a half at the 
bottom; when that is set, and the pheasants cold, lay 


them on the jelly with their breasts down; fill the dish 
with jelly up to their backs; take care it is not warm 
enough to melt the other, and that the birds are not 
displaced just before it is to be served, set it a mo- 
ment in hot water to loosen it; -put the dish on the top, 
and turn it out carefully. 

TRUSS six partridges neatly, cover them with thin 
slices of fat bacon taken from the top of a middling; 
this keeps them white, and gives a good flavour; they 
must be wrapped entirely in it roast them, and when 
done, take off the bacon; let them get cold, and use 
jelly as for the pheasants. 


ROAST two half grown chfckens, cut off the legs 
and wings, pull the breast from each side entire, take 
the skin from all the pieces, lay it in the dish, and 
cover it with jelly. 


PUT ,eight or ten pounds of coarse lean beef, or the 
same quantity of the inferior parts of the fore quarter 
of veal, into a pot with two gallons of water, a pound 
of lean salt pork, three large onions chopped, three 
carrots, a large handful of parsley, and any sweet 
herb that you choose, with pepper and salt; boil it 
very gently till reduced to two quarts; strain it through 
a sieve next day, take off the fat, turn out the jelly, 
and separate it from the dregs at the bottom; put it on 
the fire with half a pint of white wine, a large spoon- 


ful of lemon pickle, and the whites and shells of four 
eggs beaten: when it boils clear on one side, run it 
through the jelly bag. 


BONE a small turkey, put pepper and salt on the 
inside, and cover it with slices of boiled ham or 
tongue; fill it with well seasoned forcemeat, sew it up 
and boil it cover it with jelly. 


TURN a bowl on the dish, and put on it in regular 
rings, beginning at the bottom, the following ingredi- 
ents, all minced: anchovies with the bones taken out, 
the white meat of fowls without the skin, hard boiled 
eggs, the yelf s and whites chopped separately, parsley, 
the lean of old ham scraped, the inner stalks of celery; 
put a row of capers round the bottom of the bowl, and 
dispose the others in a fanciful manner; put a little 
pyramid of butter on the top, and' have a small glass 
with egg mixed as for sallad, to eat with the salmagundi. 


PUT some soup or gravy from any of the dishes on 
the table, into the stew dish; add a good portion of 
pepper, vinegar, wine, catsup and salt; let it be very 
highly seasoned; broil the legs, liver, and gizzard of 
a turkey, the kidney of veal, or any thing you fancy; 
cut it up in small pieces: when broiled, put it in the 
gravy, and stew it at table. 



LAY the perch in a deep pan with the heads on; 
sprinkle salt, pepper, and a little chopped onion over 
each layer; when they are all in, take as much water 
as will be sufficient to fill the pan less than half full; 
add a gill of wine, one of catsup, a little lemon pickle 
and spice; cover the pan, and let it -stew gently till 
done; take out the fish without breaking, put. them in 
a deep dish, pour thfe gravy on, and neatly turn them out. 



THE preserving pan should be made of bell metal, 
fiat at the bottom, very large in diameter, but not deep. 
It should have a cover to fit closely, and handles at 
the sides of the pan, for taking it off with ease when 
the syrup boils too fast. There should also be ^ large 
chafing-dish with long legs, for the convenience of 
moving it to any part of the room. The process is a 
tedious one; and if the superintendent be not com- 
fortably situated, the preserves cannot be properly 
managed. A ladle the size of a saucer, pierced and 
having a long handle, will be necessary for taking up 
the fruit without syrup. When a chafing-dish cannot 
be procured, the best substitute is a brick stove, with 
a grating, to bum charcoal. The sugar should be the 
best double refined; but if the pure amber coloured 
sugar house syrup from the West Indies can be got, it 
is greatly superior; it never ferments, and the trouble 
is very much lessened by having ready made syrup, 



in which it is only necessary to boil the fruit till clear. 
All delicate fruit should be done gently, and not al- 
lowed to remain more than half an hour after it begins 
to stew, before it is laid on dishes to cool; it must be 
put into the syrup again for the same time; continue 
this until it is sufficiently transparent. The advan- 
tage of this method is that the preserves are less liable 
to boil to pieces, than wKen done all at one time. It 
is injudicious to put more in the pan at once, than can 
lie on the bottom without crowding. The pan must 
be made bright, and nothing permitted to cool in it, 
lest it should canker. Delicate preserves should be 
kept in small glasses or pots, that will not hold more 
than one or two pounds, for the admission of air in- 
jures them; put letter paper wet with brandy on the 
preserves, and cover the tops with many folds of soft 
paper, that will tie round closely; keep them in a dry 
place, and expose them constantly to the sun to check 
fermentation. Fruit for preserving should be in full 
perfection, but not too tipe. 


GET the finest yellow cling-stones, pare them, and 
lay them in a bowl; have their weight of sugar 
pounded, and sprinkle it over them as they are put in; 
let them stand two or three hours, put them together 
with the sugar into the pan, add a little water, and 
let the peaches remain till thoroughly scalded; take 
them out with the ladle, draining off the syrup; should 
there not be enough to cover the peaches, add more 
water, boil it and skim it, return the fruit, and do them 
gently till quite clear. Have some stones cracked, 
blanch the kernels, and preserve them with the peaches. 



PARE the peaches, and cut them in as large slices 
as possible,' have their weight in sugar, and preserve 
them as the others. 


GET yellow soft peaches that are not quite ripe, 
pare and divide them, scrape the places where the 
stones lay with a tea-spoon, and follow the former 


TAKE the ripest soft peaches, (the yellow ones make 
the prettiest marmalade,) pare them, and take out the 
stones; put them in the pan with one pound of dry 
light coloured brown sugar to two of peaches: when 
they are juicy, they do not require water: with a 
silver or wooden spoon, chop them with the sugar; 
continue to do this, and let them boil gently till they 
are a transparent pulp, that will be a jelly when cold. 
Puffs made of this marmalade are very delicious. 


SLICE them thin, and boil them till clear in a syrup 
made with half their weight of sugar; lay them on 
dishes in the sun, and turn them till dry; pack them 
in pots with powdered sugar sifted over each layer; 
should there be syrup left, continue the process with 
other peaches. They are very nice when done with 
pure honey instead of sugar* 



THE small pears are better for preserving thari large 
ones. Pare them, and make a syrup, with their weight 
of sugar, and a little water leave the stem on, and 
stick a clove in the blossom end of each; stew them 
till perfectly transparent. 


BOIL the pears till soft when cold, rub the pulp 
through a sieve, and boil it to a jelly, allowing one 
pound of sugar to two of pears. 


SELECT the finest and most perfect quinces, lay them 
on shelves, but do not let them touch each other; keep 
them till they look yellow and have a fragrant smell; 
put as many in the preserving pan as can lie con- 
veniently, cover them with water, and scald them well: 
then take out the cores, and put them in water; cover 
the pan and boil them some time; strain the water, 
add to it the weight of the quinces in pounded loaf 
sugar, dissolve and skim it, pare the quinces, put them 
in the pan, and should there not be syrup enough to 
cover them, add more water stew them till quite 
transparent. They will be light coloured if kept 
covered during the process, and red if the cover be 
taken off. Fill the space the cores occupied with 
quince jelly, before they are put into the pots and 
coyer them with syrup. 



PICK full ripe currants from the stem, and put them 
in a stone pot; then set it in an iron pot of water 
take care that no water gets in: when the currants 
have yielded their juice, pour them into a jelly bag 
let it run as long as it will without pressing, which 
must be reserved for the best jelly; you may then 
squeeze the bag to make inferior kind. To each pint 
of this juice, put one pound of loaf sugar powdered 
boil it fifteen or twenty minutes skim it clean, and 
put it in glasses; expose them daily to the sun to pre- 
vent fermentation. 


PREPARE the quinces as before directed, take off th 
stems and blossoms, wash them clean, and cut them 
in slices without paring; fill the pan, and pour in 
water to cover them stew them gently, putting in a 
little water occasionally till they are soft; then pour 
them into a jelly bag; let all the liquor run through 
without pressing it, which must be set aside for the 
best jelly; to each pint of this, put a pound of loaf 
sugar pounded, and boil it to a jelly. The bag may 
be squeezed for an inferior, but a very nice jelly. 


BOIL the quinces in water until soft, let them cool, 
and rub all the pulp through a sieve: put two pounde 
of it to one of sugar, pound a little cochineal, sift it 
through fine muslin, and mix it with the quince to 
give a colour; pick out the seeds, tie them in a muslin 
bag, and boil them with the marmalade: when it is a 
ihick jelly, take out the seeds, and put it in pots. 



THE most beautiful cherries to preserve, are the 
carnation and common light red, with short stems; 
select the finest that are not too ripe; take an equal 
weight with the cherries of double refined sugar, 
make it into a syrup, and preserve them without 
stoning, and with the stems on; if they be done care- 
fully, and the "Directions for preserving" closely 
attended to, the stems will not come off, and they will 
be so transparent that the stones may be seen. 


TAKE out the stones with a quill over a deep dish, 
to save the juice that runs from them; put to the juice 
a pound of sugar for each pound of cherries, weighed 
after they are stoned; boil and skim the syrup, then 
put in the fruit, and stew till quite clear. 


STONE them, and save the juice: weigh the cherries, 
and allow one pound of good brown sugar to three of 
the fruit; boil it with the juice, put the cherries in, 
stew them fifteen or twenty minutes, take them out, 
drain off the syrup, and lay the cherries in dishes to 
dry in the sun; keep the syrup to pour over a little at 
a time, as it dries on the cherries, which must be 
frequently turned over; when all the syrup is used, 
put the cherries away in pots, sprinkling a little 
powdered loaf sugar between the layers. They make 
excellent pies, puddings, and charlottes. 




To each pound of ripe red or English raspberries, 
put one pound of loaf sugar stir it frequently, and 
stew till it is a thick jelly. 


GET the largest strawberries before they are too 
ripe; have the best loaf sugar, one pound to each of 
strawberries stew them very gently, taking them out 
to cool frequently, that they may not be mashed; when 
they look clear, they are done enough. 


Is made in the same manner as the raspberry, and 
is rery fine to mix with cream for blanc mange, puffs, 
sweetmeat puddings, &c. &c. 


SELECT young gooseberries, make a syrup with one 
pound of loaf sugar to each of fruit; stew them till 
quite clear and the syrup becomes thick, but do not 
let them be mashed. They are excellent made into 
tarts do not cover the pan while they are stewing. 


TAKE freshly gathered apricots not too ripe; to 
half their weight of loaf sugar, add as much water 
as will cover the fruit; boil and skim it: then put in 
the apricots, and let them remain five or six minutes; 
take them up without syrup, and lay them on dishes 
to cool; boil the syrup till reduced one half; when the 
apricots are cold, put them in bottles, and cover thea 


with equal quantities of syrup and French brandy. 
If the apricots be cling-stones, they will require more 


GET yellow soft peaches, perfectly free from defect 
and newly gathered, but not too ripe; place them in a 
pot, and cover them with cold weak lye; turn over 
those that float frequently, that the lye may act equally 
on them; at the end of an hour take them out, wipe 
them carefully with a soft cloth to get off the down 
and skin, and lay them in cold water; make a syrup 
as for the apricots, and proceed in the same manner, 
only scald the peaches more. 


GET the short stemmed bright red cherries in 
bunches make a syrup, with equal quantities of sugar 
and cherries; scald the cherries, but do not let the 
skins crack, which they will do if the fruit be too ripe. 


SELECT those that are free from blemish make a 
syrup with half their weight of sugar, and preserve 
them in the same manner directed for apricots green 
gages. The large amber, and the blue plums, are also 
excellent, done in the same way. 



GRATE the yellow rind from two dozen fine fresh 
lemons, quarter them, but leave them whole at the 


bottom; sprinkle salt on them, and put them in the 
sun every day until dry; then brush off the suit, put 
them in a pot with one ounce of nutmegs, and one of 
mace pounded; a large handful of horse radish scraped 
and dried, two dozen cloves of garlic, and a pint of 
mustard seed; pour on one gallon of strong vinegar, 
tie the pot close, put a board on, and let it stand three 
months strain it, and when perfectly clear, bottle it. 


GATHER a peck of tomatos, pick out the stems, and 
wash them; put them on the fire without water, sprin- 
kle on a few spoonsful of salt, let them boil steadily 
an hour, stirring them frequently; strain them through 
a colander, and then through a sieve; put the liquid 
on the fire with half a pint of chopped onions, half 
a quarter of an ounce of mace broke into small pieces; 
and if not sufficiently salt, add a little more one 
table-spoonful of whole black pepper; boil all together 
until just enough to fill two bottles;, cork it tight. 
Make it in August, in dry weather. 


GATHER full grown tomatos while quite green; take 
out the stems, and stew them till soft; rub them 
through a sieve, put the pulp on the fire seasoned 
highly with pepper, salt, and pounded cloves; add 
some garlic, and stew all together till thick: it keeps 
well, and is excellent for seasoning gravies, &c. &c. 

PREPARE it in the same manner, mix some loaf sugar 
with the pulp, and stew until it is a stiff jelly* 



TAKE a bushel of full ripe tomatos, cut them in 
slices without skinning sprinkle the bottom of a 
large tub with salt, strew in the tomatos, and over 
each layer of about two inches thick, sprinkle half a 
pint of salt, and three onions sliced without taking off 
the skins. 

When the bushel of tomatos is thus prepared, let 
them remain for three days, then put them into a large 
iron pot, in which they must boil from early in the 
morning till night, constantly stirring to prevent their 
sticking and mashing them. 

The next morning, pass the mixture through a sieve, 
pressing it to obtain all the liquor you can; and add 
to it one ounce of clorves, quarter of a pound of 
allspice, quarter of a pound of whole black pepper, 
and a small wine glass of Cayenne; let it boil slowly 
and constantly during the whole of the day in the 
evening, put it into a suitable vessel to cool; and the 
day after, bottle and cork it well: place it in a cool 
situation during warm weather, and it will keep for 
many years, provided it has been boiled very slowly 
and sufficiently in the preparation. Should it ferment, 
it must be boiled a second time. 


GST one dozen pods of pepper when ripe, take out 
the stems, and cut them in two; put them in a kettle 
with three pints of vinegar, boil it away to one quart, 
and strain it through a sieve. A little of this is excel- 
lent in gravy of every kind, and gives a flavour 
greatly superior to black pepper; it is also very fine 
when added to each of the various catsups for fish sauce. 



TAKE the flaps of the proper mushrooms from the 
stems wasli them, add some salt, and crush them; 
then boil them some time, strain them through a cloth, 
put them on the fire again with salt tq your taste, a 
few cloves of garlic, and a quarter* of an ounce of 
cloves pounded, to a peck of mushrooms; boil it till 
reduced to less than half the original quantity bottle 
and cork it well. 

;, Wrt/Sjjta .. V-f. 1 ' :; I?- . " ;.-; 

PICK the tarragon nicely from the stem, let it lie in 
a dry place forty-eight hours; put it in a pitcher, and 
to one quart of the leaves put three pints of strong 
vinegar; cover it close, and let it stand a week then 
strain it, and after standing in the pitcher till quite 
clear, bottle it, and cork it closely. 


ONE ounce turmeric, one do. coriander seed, one 
do. cummin seed, one do. white ginger, one of nut- 
meg, one of mace, and one of Cayenne pepper; pound 
all together, and pass them through a fine sieve; bottle 
and cork it well one tea-spoonful is sufficient to sea- 
son any made dish. 


GATHER them full grown, but quite young take off 
the green rind, and slice them tolerably thick; put a 
layer in a deep dish, strew over it some chopped onion 
and salt; do this until they are all in; sprinkle salt on 
the top, let them stand six hours, put them in a colari- 


der when all the liquor has run off, put them in a pot, 
strew a little cayenne pepper over each layer, and 
cover them with strong cold vinegar; when the pot 
is full, pour on some sweet oil, and tie it up close; 
at the end of a fortnight, pour off the first vinegar, 
and put on fresh. 



GATHER the melons assize larger than a goose egg 
put them in a pot, pour boiling salt and water made 
strong upon them, and cover them up; next day, cut 
a slit from the stem, to the blossom end, and take out 
the seeds carefully return them to the^tyine^ and let 
them remain in it eight days; then put them in strong 
vinegar for a fortnight, wipe the insides with a soft 
cloth, stuff them and tie them, pack them in a pot 
with the slit uppermost; strew some of the staffing over 

onoh Inyor, nnrl L'Qpp jjifjm pnvfrprl \vitii tKe best 


^Vf MELOrA^- 

WASH a pound of white race ginger very clean; 
pour boiling water on it, and let it stand twenty-four 
hours; slice it thin^and dry it; one pound of horse- 
radish scraped and dried, one pound of mustard seed 
washed and dried, one pound of chopped onioii, one 
ounce of mace, one of nutmeg pounded fine, two 
ounces of turmeric, and a handful of whole black 
pepper; ^nake these ingredients into a paste, with a 
quarter of a pound of mustard, and a large cup full 
of sweet oil; put a clove of garlic into each mango. 



PUT all the articles intended for the yellow pickle 
in a pot, and pour on them boiling salt and water 
let them stand forty-eight hours, take advantage of a 
clear hot day, press the water from the articles, and 
lay them to dry in full sunshine, on a table covered 
with a thick soft cloth, with the corners pinned se- 
curely, that they may not blow up over the things 
the cloth absorbs the moisture; and by turning them 
frequently on a dry place, they become white, and re- 
ceive the colour of the turmeric more readily one 
day of clear sunshine is enough to prepare them for 
the first vinegar; When dried, put them in a pot of 
plain cold vinegar,- with a little turmeric in it let them 
remain in it two weeks to draw off the water from 
them, and to make them plump then put them in a 
clean pot, and pour on the vinegar, prepared by the 
following directions this is the most economical and 
best way of keeping them mix the turmeric very 
smoothly, before you add it to your pickles. 

, " - 

PUT the articles you intend to pickle, in a pot and 
cover them with boiling salt and water: put a thick 
cloth on the top,, and then a plate that will fit it let 
it stand till the next morning, then pour off the salt 
and water, boil it again, and cover them as before; do 
this until your pickles are a good green then put 
them in plain cold vinegar, with some turmeric in it; 
and at the end of a fortnight, put them up, as you do 
the yellow pickle. 



ONE ginger sliced and dried, one of horse- 
radish scraped and dried, one of mustard seed washed 
and dried, one ounce long pepper, an ounce of mace, 
and one of nutmegs finely pounded; put all these in- 
gredients in a pot, pour two gallons of strong vinegar 
on, and let it stand twelve months, stirring it very 
frequently. When this vinegar is used^or the pickles, 
put two gallons more vinegar, with some mace and 
nutmegs, and keep it for another year. When the 
prepared vinegar is poured from the ingredients, do it 
very carefully, that it may be quite clear. Pickles 
keep much better when the vinegar is not boiled. 
Should the green pickles at any time lose their colour, 
it may be restored by adding a little more turmeric. 
All pickles are best, when one or two years old. 


GET white onions that are not too large, cut the 
stem close to the root with a sharp knife, put them in 
a pot, pour on boiling salt and water to cover them, 
stop the pot closely, let them stand a fortnight, chang- 
ing the salt and water every three days; they must be 
stirred daily, or those that float will become soft; at 
the end of this time, take off the skin and outer shell, 
put them in plain cold vinegar with a little turmeric. 
If the vinegar be not very pale, the onion will not be 
of a good colour. 


GATHER the berries when full grown but young, 
put them in a pot, pour boiling salt and water on, and 


let them stand three or four days; then drain off the 
water, and cover them with cold vinegar; add a few 
blades of mace, and whole grains of black pepper. 


CUT them in nice bunches as soon as they are fully 
formed; they must be young and tender pour boiling 
salt and water on them, cover with a thick cloth, and 
pewter plate, to keep in the steam; repeat this every 
day till they are a good green; then put tfiem in cold 
vinegar, with mace and whole pepper; mix a little 
turmeric, with a small portion of oil, and stir it into 
the vinegar; it will make .the pods of a more lively 
green. They are very pretty for garnishing meats. 


THE walnuts should be gathered when the nut is so 
young that you can run a pin into it easily; pour boil- 
ing salt and water on, and let them be covered with it 
nine days, changing it every third day take them out, 
and put them on dishes in the air for a few minutes, 
taking care to turn them over; this will make them 
black much sooner put them in a pot, strew over 
some whole pepper, cloves, a little garlic, mustard 
seed, and horse-radish scraped and dried; cover them 
with strong cold vinegar. 


GATHER the large bell pepper when quite young, 
leave the seeds in and the stem on, cut a slit in one 
side between the large veins, to let the water in; pour 
boiling salt and water on, changing it every day for 
three weeks you must keep them closely stopped; if, 


at the end of this time, they be a good green, put them 
in pots, and cover them with cold vinegar and a little 
turmeric; those that are not sufficiently green, must be 
continued under the same process till they are so. Be 
careful not to cut through the large veins, as the heat 
will instantly diffuse itself through the pod. 


GATHER the walnuts as for pickling, and keep them 
in salt and water the same time; then pound them in 
a marble mortar to every dozen walnuts, put a quart 
of vinegar; stir them well every day for a week, then 
put them in a bag, and press all the liquor through; 
to each quart, put a teaspoonful of pounded cloves, 
and one of mace, with six cloves of garlic boil it 
fifteen or twenty minutes, and bottle it. 


GATHER them while the shell is soffc green them 
with salt and water as before directed; when a good 
green, soak them in plain vinegar for a fortnight, and 
put them in the yellow pickle pot* 

POUR boiling salt and water on, and cover them 
close next day, take them out, dry them, and after 
standing in vinegar, put them with the yellow pickle. 


THE vessels for keeping pickles should be made of 
stone ware, straight from the bottom to the top, with 
stone covers to them; when the mouth is very wide, 


the pickles may be taken out without breaking them. 
The motive for keeping all pickles in plain vinegar* 
previous to putting them in the prepared pot, is to 
draw off the water with which they are saturated, that 
they may not weaken the vinegar of the pot. Pickles 
keep much better when the vinegar is not boiled. 



To three gallons of water, put three pounds of 
sugar, and four ounces of race ginger, washed in many 
waters to cleanse it; boil them together for one hour, 
and strain it through a sieve; when lukewarm, put it 
in a cask with three lemons cut in slices, and two gills 
of beer yeast; shake it well, and stop the cask very 
tight; let it stand a week to ferment; and if not clear 
enough to bottle, it must remain until it becomes so; 
it will be fit to drink in ten days after bottling. 


Ji Necessary Refreshment at all Parties. 
BOIL two quarts of milk with a stick of cinnamon 
and let it stand to be quite cold, first taking out the 
cinnamon; blanch four ounces of the best swe^t 
almonds, pound them in a marble mortar with a little 
rose-water; mix them well with the milk, sweeten it 
to your taste, and let it boil a few minutes only, lest 
the almonds should be oily; strain it through a very 
fine sieve till quite smooth, and free from the almonds; 
serve it up either cold or lukewarm, in glasses with 



GATHER ripe morello cherries, pick them from the 
stalk, and put them in an earthen pot, which must be 
set into an iron pot of water; makethe water boil, but 
take care that none of it gets into the cherries; when 
the juice is extracted, pour it into a bag made of 
tolerably thick cloth, which will permit the juice to 
pass, but not the pulp of your cherries; sweeten it to 
your taste, and when it becomes perfectly clear, bot- 
tle it put a gill of brandy into each bottle, before you 
pour in the juice cover the corks with rosin. It will 
keep all summer, in a dry cool place, and is delicious 
mixed with water. 


GATHER full ripe currants on a dry day, pick them 
from the stalks, and weigh them; then crush them 
with your hands, leaving none whole; for every two 
pounds of currants put one quart of water; stir all 
well together, and let it stand three hours, and strain 
the liquor through a sieve; then, for every three 
pounds of currants, put one pound of powdered loaf 
sugar; stir it till the sugar is dissolved, boil it, and 
Keep skimming it, as long as any scum will rise; let 
it stand sixteen hours to cool, before you put it in the 
cask stop it very close. If the quantity be twenty 
gallons, let it stand three weeks before you bottle it; 
if it be thirty gallons, it must remain a month; it 
should be perfectly clear when drawn off put a lump 
of sugar in each bottle, cork it well, and keep it in a 
cool place, or it will turn sour. This is a pleasant 
and cheap wine and if properly made, will keep goofl 


for many years. It makes an agreeable beverage for 
the sick, when mixed with water. 


GET equal quantities of morello and common black 
cherries; fill your cask, and pour on (to a ten gallon 
cask) one gallon of boiling water; in two or three 
hours, fill it up with brandy let it stand a week, then 
draw off all, and put another gallon of boiling water, 
and fill it again with brandy at the end of the week, 
draw the whole off, empty the cask of the cherries, 
and pour in your brandy with water, to reduce the 
strength; first dissolving one pound of brown sugar in 
each gallon of your mixture. If the brandy be very 
strong, it will bear water enough to make the cask full. 


GATHER leaves from fragrant roses without bruising. 
fill a pitcher with them, and cover them with French 
brandy; next day, pour off the brandy, take out the 
leaves, and fill the pitcher with fresh ones, and re- 
turn the brandy; do this till it is strongly impregnated, 
then bottle it; keep the pitcher closely covered during 
the process. It is better than distilled rose water foi 
cakes, &c. 


GATHER ripe cling-stone peaches, wipe oft' the down, 
cut them to the stone in several places, and put them 
in a cask; when filled with peaches, pour on as much 
peach brandy as the cask will hold; let it stand six or 
eight weeks, then draw it off, put in water until re- 
duced to the strength of wine; to each gallon of this, 


add one pound of good brown sugar dissolve it, and 
pour the cordial into a cask just large enough to hold 
it when perfectly clear, it is fit for use. 


To each quart of ripe red raspberries, put one quart 
of best French brandy; let it remain about a week, 
then strain it through a sieve or bag, pressing out all 
the liquid; when you have got as much as you want, 
reduce the strength to your taste with water, and put 
a pound of powdered loaf sugar to each gallon let it 
stand till refined. Strawberry cordial is made the 
same way. It destroys the flavour of these fruits to 
put them on the fire. 


PUT a quart of ripe red raspberries in a bowl; pour 
on them a quart of strong well flavoured vinegar let 
them stand twenty-four hours, strain them through a 
bag, put this liquid on another quart of fresh raspber- 
ries, which strain in the same manner and then on 
a third quart: when this last is prepared, make it very 
sweet with pounded loaf sugar; refine and bottle it. 
It is a delicious beverage mixed with iced water. 


PICK the mint early in the morning while the dew 
is on it, and be careful not to bruise it; pour some 
water over it, and drain it put two handsful into a 
pitcher, with a quart of French brandy, cover it, and 
let it stand till next clay; take the mint carefully out, 
and put in as much more, which must be taken out 
next day do this the third time: then put three 
15* -, 


quarts of water to the brandy, and one pound of loaf 
sugar powdered; mix it well together and when per- 
fectly clear, bottle it. 


Mix your mead in the proportion of thirty-six 
ounces of honey to four quarts of warm water; when 
the honey is completely held in solution, pour it into 
a cask. When fermented, and become perfectly clear, 
bottle and cork it well. If properly prepared, it is a 
pleasant and wholesome drink; and in summer par- 
ticularly grateful, on account of the large quantity of 
carbonic acid gas which it contains. Its goodness, 
however, depends greatly on the time of bottling, and 
other circumstances, which can only be acquired by 


DISSOLVE two scruples flowers of Benzoin, in one 
quart of good rum. 


CUT six fresh lemons in thin slices, put them into 
a quart and a half of milk, boil it until the whey is 
very clear, then pass it through a sieve; put to this 
whey, one and a half quarts of French brandy, and 
three pounds of powdered loaf sugar; stir it till the 
sugar is dissolved let it stand to refine, and bottle it; 
pare some of the yellow rind of the lemons very thin, 
and put a little in each bottle. 



POUR two gallons of boiling water on two pounds 
brown sugar, one and a half ounce of cream of tartar, 
and the same of pounded ginger; stir them well, and 
put it in a small cask; when milk warm, put in half 
a pint of good yeast, shake the cask well, and stop it 
close in twenty-four hours it will be fit to bottle 
cork it very well, and in ten days it will sparkle like 
Champaigne one or two lemons cut in slices and 
put in, will improve it much. For economy, you 
may use molasses instead of sugar one quart in place 
of two pounds. This is a wholesome and delicious 
beverage in warm weather. 


BOIL a handful of hops, and twice as much of the 
chippings of sassafras root, in ten gallons of water; 
strain it, and pour in, while hot, one gallon of molas- 
ses, two spoonsful of the- essence of spruce, two 
spoonsful of powdered ginger, and one of pounded 
allspice; put it in a cask^when sufficiently cold, add 
half a pint of good yeast; stir it well, stop it close, 
and when fermented and clear, bottle and cork it tight. 


PUT five quarts of hops, and five of wheat bran, into 
fifteen gallons of water; boil it three or four hours, 
strain it, and pour it into a cask with one head taken 
out; put in five quarts of molasses, stir it till well 
mixed, throw a cloth over the barrel; when moderately 
warm, add a quart of good yeast, which must be 
stirred in; then stop it close with a cloth and board. 
When it has fermented and become quite clear, bottle 


it the corks should be soaked inioilirig water an hour 
or two, and the bottles perfectly clean, and well drained. 


GET lemons quite free from blemish, squeeze them, 
and strain the juice; to each pint of it, put a pound of 
good loaf sugar pounded; stir it frequently until the 
sugar is completely dissolved, cover the pitcher closely, 
and let it stand till the dregs have subsided, and the 
syrup is transparent; have bottles perfectly clean and 
dry, put a wine glass full of French brandy into each 
bottle, fill it with syrup, corlj it, and dip the neck into 
melted rosin or pitch; keep them in a cool dry cellar 
do not put it on the fire it will destroy the fine 
flavour of the juice. 

Pour water on the peels of the lemons, let them 
soak till you can scrape all the white pulp off, then 
boil the peel till soft; preserve them with half their 
weight of sugar, and keep them for mince pies, cakes, 
&c. They are a very good substitute for citron. 


To one measure of sugar, put seven measures of 
water moderately warm; dissolve it completely put 
it into a cask, stir in yeast in the proportion of a pint 
to eight gallons: stop it cloap, and keep it in a warm 
place till sufficiently sour. 


To one quart of clear honey, put eight quarts of 
warm water; mix it well together: when it has passed 
through the acetous fermentation, a white vinegar will 
be formed, in many respects better than the ordinary 



BOIL two pounds of sugar with four quarts of vine 
gar, down to a syrup, and bottle it. This makes an 
excellent beverage when mixed with water, either with 
or without the addition of brandy. It is nearly equal 
in flavour to the syrup of lime juice, when made with 
superior vinegar. 


PUT a portion of acetate of potash, (sal diureticus,j 
into a smelling bottle; mix gradually .with it half itfe 
weight of sulphuric acid, and add a few drops of oil 
of lavender. 

TAKE lavender, rosemary, sage, wormwood, rue, 
and mint, of each a large handful; prR them in a pot 
of earthen ware, pour on them four quarts of very 
strong vinegar, cover the pot closely, and put a board 
on the top; keep it in the hottest sun two weeks, 
then strain and bottle it, putting in each bottle a clove 
of garlic. When it has settled in the bottle and be- 
come clear, pour it off gently; do this until you get 
it all free from sedimen^ The proper time to make 
it is when the herbs are in full vigour, in June. This 
vinegar is very refreshing in crowded rooms, in the 
apartments of the sick; and is peculiarly grateful 
when sprinkled about the house in damp weather. 


PUT a pint of highly rectified spirits of wine, to 
one ounce of essential oil of lavender, and two 


drachms of ambergris; shake them well together, and 
keep it closely stopped. 


ONE pint spirits of wine, one ounce oil of rosemary, 
and two drachms essence of ambergris. 



r J^AKE a pound of castile, or any olher nice old soap; 
scrape it in small pieces, and put it on the fire with a 
little water stir it till it becomes a smooth paste, 
pour it into a bowl, and when cold, add some laven- 
der water, or essence of any kind beat it with a sil- 
ver spoon until well mixed, thicken it with corn meal, 
and keep it in small pots closely covered for the ad- 
mission of air will soon make the soap hard. 


THREE quarts spirits of wine, six drachms oil of 
lavender, one drachm oil of rosemary, three drachms 
essence of lemon, ten drops oil of cinnamon mix 
them together very well. 


GET nice sweet -lard that has no salt in it put in 
any agreeable perfume, bea^it to a cream, and put it 
in small pots. 


PUT on the fire any quantity of lye you choose, that 
is strong enough to bear an egg to each gallon, add 
three quarters of a pound of clean grease: boil it very 
fast, and stir it frequently a few hours will suffice to 
make it good soap. When you find by cooling a little 


on a plate that it is a thick jelly, and no grease appears, 
put in salt in the proportion of one pint to three gal- 
lons let it boil a few minutes, and pour it in tubs to 
cool (should the soap be thin, add a little water to that 
in the plate, stir it well, and by that means ascertain 
how much water is necessary for the whole quantity; 
very strong lye will require water to thicken it, after 
the incorporation is complete; this must be done before 
the salt is added.) ISext day, cut out the soap, melt it, 
and cool it again; this takes out all the lye, and keeps 
the soap from shrinking when dried. A strict con- 
formity to these rules, will banish the lunar bugbear, 
which has so long annoyed soap makers. Should 
cracknels be used, there must be one pound to each gal- 
lon. Kitchen grease should be clarified in a quantity of 
water, or the salt will prevent its incorporating with 
the lye. Soft soap is made in the same manner, only 
omitting the salt. It may also be matie by putting the 
lye and grease together in exact proportions, and 
placing it under the influence of a hot sun for eight 
or ten days, stirring it well four or five times a day. 


WASH a peck of good wheat, and pick it very clean; 
put it in a tub, and cover it with water; it must be kept 
in the sun, and the water changed every day, or it will 
smell very offensively. When the wheat becomes 
quite soft, it must be well rubbed in the hands, and the 
husks thrown into another tub; let this white substance 
settle, then pour off the water, put on fresh, stir it up 
well, and let it subside; do this every day till the water 
comes off clear then pour it off; collect the starch in 
a bag, tie it up tight, and set it in the sun a few days; 
then open it, and dry the starch on dishes. 



GATHER them on a dry day, just before they begin 
to blossom; brush off the dust, cut them in small 
branches, and dry them quickly in a moderate oven; 
pick off' the leaves when dry, pound and sift them > 
bottle them immediately, and cork them closely. , They 
must be kept in a dry place. 


DISSOLVE two tea-spoonsful of alum in a quart of 
moderately strong lye stir in a gill of soft soap, and 
skim off the dross* Wash the silver clean in hot 
water, let it remain covered with this mixture for ten 
or fifteen minutes, turning it over frequently; then wash 
it in hot soap suds, and rub it well with a dry cloth. 


A QUARTER o/ a pound of ivciry black, two ounces 
of sugar candy, a quarter of an ounce of gum traga- 
canth; pound them all very fine, boil a bottle of porter, 
and stir the ingredients in while boiling hot. 

WASH them in warm water, and wipe them till 
quite dry; then touch them lightly over, without 
smearing the handles, with rotten stoh. made wet; 
let it dry on them, and then rub with a clean cloth 
until they are bright* With this mode of cleaning, 
one set of knives and forks will serve a family twenty 
years; they will require the frequent use of a steel to 
keep them with a keen edge but must never be put 
into very hot water, lest the handles be injured 




L,i : v LIDR'-RV 
.40 GiANNiNl HALL EXT. 4493 


OCT 1 

General Library 

^&^ *>.