How To Boil A Ham

If the weight of the ham is about ten pounds it will require three hours and a-half gentle boiling. Soak the ham for a few hours, then scrape it clean, and saw off the knuckle, place it in a stewpan, with a pinch of moist sugar, a blade of mace, a few allspice, and a sprig of thyme, cover it with cold water and boil as directed; leave it in the liquor to get cold, then take off the rind, wipe with a clean cloth, and cover it with rasped breadcrumbs.

How To Boil Tongue

Well wash a good pickled tongue and place it in a stewpan, cover with cold water, cut up one small onion and half a carrot, and a little celery, and a few allspice; throw these in the water with the tongue, and boil it until cooked (about three hours) which can easily be seen by running a fork in the centre; if it seems tender it is done; when cooked, throw it in cold water and take off the skin.

How To Roast Three Widgeon

Place them in a baking-tin covered with buttered paper, and bake for thirty minutes; serve on a very hot dish with some gravy thickened with roux, and well seasoned and colored with a little soy and some port wine poured over them.

How To Roast Three Woodcocks

Lay the woodcocks on rounds of toasted bread to catch the trail, cover with buttered paper, and bake twenty-five minutes in a hot oven; serve with the same gravy as the widgeon.

How To Boil Codfish

Crimped cod is preferable to the plain, it is likewise better cut in slices than cooked whole; to boil it well have the water ready boiling, with one pound of salt to every six quarts; put in the fish, draw the fish-kettle to the corner of the fire, where let it simmer slowly from twenty minutes to half an hour; when done, the bone in the centre will draw out easily; if boiled too much it will eat tough and stringy. Should the fish not be crimped, add more salt to the water; it will cause the fish to eat firmer. Oyster sauce and plain melted butter are served with codfish.

How To Dress A Lobster

Take the flesh of a lobster, and chop it very fine; add some gravy, chopped shallots, parsley, cayenne pepper, and salt to your taste; stew it in a stew pan; then put it into the shells and some crumbs of bread over it, and clarified butter; then brown it with a salamander. The shells of the body cut in half, and the two half-shells of the tail.

How To Restore Sour Milk Or Cream

Milk or cream, when it has turned sour, may be restored to its original sweetness by means of a small quantity of carbonate of magnesia. When the acidity is slight, half a teaspoonful of the powder to a pint of milk.

How To Candy Fruit

After peaches, plums, citrons or quinces have been preserved, take the fruit from the syrup; drain it on a sieve; to a pound of loaf sugar put half a teacup of water; when it is dissolved, set it over a moderate fire; when boiling hot, put in the fruit; stir it continually until the sugar is candied about it; then take it upon a sieve, and dry it in a warm oven, or before a fire; repeat this two or three times if you wish.