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Miss Leslie's Complete Cookery



In preparing a new and carefully revised edition of this, my first work on general cookery, I have introduced improvements, corrected errors, and added new receipts, that I trust will, on trial, be found satisfactory. The success of the book (proved by its immense and increasing circulation,) affords conclusive evidence that it has obtained the approbation of a large number of my countrywomen; many of whom have informed me that it has made practical housewives of young ladies who have entered into married life with no other acquirements than a few showy accomplishments. Gentlemen, also, have told me of great improvements in the family-table, after presenting their wives with this manual of domestic cookery; and that, after a morning devoted to the fatigues of business, they no longer find themselves subjected to the annoyance of an ill-dressed dinner.

TitleMiss Leslie's Complete Cookery
AuthorMiss Leslie
PublisherHenry Carey Baird
Year1851
Copyright1851, Henry Carey Baird
AmazonMiss Leslie's Complete Cookery

Directions For Cookery, In Its Various Branches.

By Miss Leslie.

Forty-Ninth Edition. Thoroughly Revised, With Additions.

Philadelphia: Henry Carey Baird, (Successor To E. L. Carey,) No. 7 Hart's Building, Sixth St. Above Chestnut. 1853.

Entered according to Act of Congress, in the year 1837, by

E. L. Caret & A. Hart, in the Clerk's Office of the District Court of the United States, in and for the Eastern District of Pennsylvania.

Entered according to Act of Congress, in the year 1851, by

Henry Caret Baled, in the Clerk's Office of the District Court of the United States, in and for the Eastern District of Pennsylvania.

Stereotyped By L.Johnson And Co.

Philadelphia. Drinted By T.K And P. G. Collins.

-Preface
In preparing a new and carefully revised edition of this, my first work on general cookery, I have introduced improvements, corrected errors, and added new receipts, that I trust will, on trial, be fo...
-Introductory Hints. Weights And Measures
We recommend to all families that they should keep in the house a pair of scales, (one of the scales deep enough to hold flour, sugar, etc, conveniently,) and a set of tin measures; as accuracy in pro...
-Soups. General Remarks
Always use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. ...
-Family Soup
Take a shin or leg of beef that has been newly killed; the fore leg is best, as there is the most meat on it. Have it cut into three pieces, and wash it well. To each pound allow somewhat less than a ...
-Fine Beef Soup
Begin this soup the day before it is wanted. Take a good piece of fresh beef that has been newly killed: any substantial part will do that has not too much fat about it: a fore leg is very good for th...
-Mutton Soup
Cut off the shoulder part of a fore quarter of mutton, and having cut all the meat from the bone, put it into a soup pot with two quarts of water. As soon as it boils, skim it well, and then slacken t...
-Veal Soup
The knuckle or leg of veal is the best for soup. Wash it and break up the bones. Put it into a pot with a pound of ham or bacon cut into pieces, and water enough to cover the meat. A set of calf's fee...
-Rich Veal Soup
Take three pounds of the scrag of a neck of veal, cut it into pieces, and put it with the bones (which must be broken up) into a pot with two quarts of water. Stew it till the meat is clone to rags, a...
-Clear Gravy Soup
Having well buttered the inside of a nicely tinned stew-pot, cut half a pound of ham into slices, and lay them at the bottom, with three pounds of the lean of fresh beef, and as much veal, cut from th...
-Soupe A La Julienne
Make a gravy soup as in the preceding receipt, and strain it before you put in the vegetables. Cut some turnips and carrots into ribands, and some onions and celery into lozenges or long diamond-shape...
-Maccaroni Soup
This also is made of clear gravy soup. Cut up and boil the maccaroni by itself in a very little water, allowing a quarter of a pound to a quart of soup. The pieces should be about an inch long. Put a ...
-Rich Maccaroni Soup
Take a quart of clear gravy soup, and boil in it a pound of the best maccaroni cut into pieces. When it is tender, take out half of the maccaroni, and add to the remainder two quarts more of the soup....
-Vermicelli Soup
Cut a knuckle of veal, or a neck of mutton into small pieces, and put them, with the bones broken up, into a large stew-pan. Add the meat sliced from a hock or shank of ham, a quarter of a pound of bu...
-Milk Soup
Boil two quarts of milk with a quarter of a pound of sweet almonds, and two ounces of bitter ones, blanched and broken to pieces, and a large stick of cinnamon broken up. Stir in sugar enough to make ...
-Rich Brown Soup
Take six pounds of the lean of fresh beef, cut from the bone. Stick it over with four dozen cloves. Season it with a tea-spoonful of salt, a tea-spoonful of pepper, a tea-spoonful of mace, and a beate...
-Rich White Soup
Take a pair of large fat fowls. Cut them up. Butter the inside of the soup-pot, and put in the pieces of fowl with two pounds of the lean of veal, cut into pieces, or with four calf's feet cut in half...
-Meg Merrilies' Soup
Take four pounds of venison, or if you cannot procure venison you may substitute the lean of fresh beef or mutton. Season it with pepper and salt, put it into a large pot, (break the bones and lay the...
-Venison Soup
Take four pounds of freshly killed venison cut off from the bones, and one pound of ham in small slices. Add an onion minced, and black pepper to your taste. Put only as much water as will cover it, a...
-Hare Or Rabbit Soup
Take a large newly killed hare, or two rabbits; cut them up and wash the pieces. Save all the blood, (which adds much to the flavour of the hare,) and strain it through a sieve. Put the pieces into a ...
-Mullagatawny Soup, As Made In India
Take a quarter of an ounce of China turmeric, the third of an ounce of cassia, three drachms of black pepper, two drachms of cayenne pepper, and an ounce of coriander seeds. These must all be pounded...
-Mock Turtle Or Calf 's Head Soup
This soup will require eight hours to prepare. Take a large calf's head, and having cleaned, washed, and soaked it, put it into a pot with a knuckle of veal, and the hock of a ham, or a few slices of ...
-Ox Tail Soup
Three ox tails will make a large tureen full of soup. Desire the butcher to divide them at the joints. Rub them with salt, and put them to soak in warm water, while you prepare the vegetables. Put int...
-Ochra Soup
Take a large slice of ham (cold boiled ham is best) and two pounds of the lean of fresh beef; cut all the meat into small pieces. Add a quarter of a pound of butter slightly melted: twelve large tomat...
-Bean Soup
Put two quarts of dried white beans into soak the night before you make the soup, which should be put on as early in the day as possible. Take five pounds of the lean of fresh beef - the coarse piece...
-Peas Soup
Soa.k two quarts of dried or split peas over-night. In the morning take three pounds of the lean of fresh beef, and a pound of bacon or pickled pork. Cut them into pieces, and put them into a large so...
-Green Peas Soup
Take four pounds of knuckle of veal, and a pound of bacon. Cut them to pieces, and put them into a soup kettle with a sprig of mint and five quarts of water. Boil it moderately fast, and skim it well....
-Asparagus Soup
Asparagus soup may he made in a similar manner to that of green peas. You must have four or five bunches of asparagus. Cut off the green tops, and put half of them into the soup, after the meat has be...
-Friar's Chicken
Cut up four pounds of knuckle of veal; season it with white pepper and salt: put it into a soup-pan and let it boil slowly till the meat drops from the bone. Then strain it off. Have ready a pair of y...
-Cat-Fish Soup
Cat-fish that have been caught near the middle of the river are much nicer than those that are taken near the shore where they have access to impure food. The small white ones are the best. Having cut...
-Lobster Soup
Have ready a good broth made of a knuckle of veal boiled slowly in as much water as will cover it, till the meat is reduced to rags. It must then be well strained. Having boiled three fine middle-siz...
-Oyster Soup
Season two quarts of oysters with a little cayenne. Then take them out of the liquor. Grate and roll fine a dozen crackers. Put them into the liquor with a large lump of fresh butter. When the grated ...
-Another Oyster Soup
Take two quarts of large oysters. Strain their liquor into a soup pan; season it with a tea-spoonful of whole pepper, a tea-spoonful of grated nutmeg, the same quantity of whole cloves, and seven or e...
-Clam Soup
Having put your clams into a pot of boiling water to make them open easily, take them from the shells, carefully saving the liquor. To the liquor of fifty opened clams, allow three quarts of water. Mi...
-Plain Clam Soup
Take a hundred clams, well washed, and put them into a large pot of boiling water. This will cause the shells to open. As they open take them out, and extract the clams, taking care to save the liquor...
-Water Souchy
Cut up four flounders, or half a dozen perch, two onions, and a bunch of parsley. Put them into three quarts of water, and boil them till the fish go entirely to pieces, and dissolve in the water. The...
-Fish. Remarks
In choosing fresh fish, select only those that are thick and firm, with bright scales and stiff fins; the gills a very lively red, and the eyes full and prominent. In the summer, as soon as they are b...
-How To Boil Fresh Salmon
Scale and clean the fish, handling it as little as possible, and cutting it open no more than is absolutely necesesry. Place it on the strainer of a large fish-kettle and fill it up with cold water. T...
-How To Bake Fresh Salmon Whole
Having cleaned a small or moderate sized salmon, season it with salt, pepper, and powdered mace rubbed on it both outside and in. Skewer it with the tail turned round and put to the mouth. Lay it on a...
-Salmon Baked In Slices
Take out the bone and cut the flesh into slices. Season them with cayenne and salt. Melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses ...
-Salmon Steaks
SPLIT the salmon and take out the bone as nicely as possible, without mangling the flesh. Then cut it into fillets or steaks about an inch thick. Dry them lightly in a cloth, and dredge them with flou...
-Pickled Salmon
Take a fine fresh salmon, and having cleaned it, cut it into large pieces, and boil it in salted water as if for eating. Then drain it, wrap it in a dry cloth, and set it in a cold place till next day...
-Smoked Salmon
Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out. Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal qu...
-How To Boil Halibut
Halibut is seldom cooked whole; a piece weighing from four to six pounds being generally thought sufficient. Score deeply the skin of the back, and when you put it into the kettle lay it on the strain...
-Halibut Cutlets
Cut your halibut into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and cayenne pepper. Have ready a pan of yolk of egg well beaten, and a large flat dis...
-How To Broil Mackerel
Mackerel cannot be eaten in perfection except at the sea side, where it can be had immediately out of the water. It loses its flavour in a very few hours, and spoils sooner than any other fish. Broili...
-Boiled Mackerel
Clean the mackerel well, and let them lie a short time in vinegar and water. Then put them into the fish-kettle with cold water and a handful of salt. Boil them slowly. If small, they will be sufficie...
-How To Boil Salt Codfish
The day previous to that on which it is to be eaten, take the. fish about four o'clock in the afternoon, and put it into a kettle of cold water. Then place it within the kitchen fire-place, so as to k...
-How To Boil Fresh Cod
Having washed and cleaned the fish, leave out the roe and liver; rub some salt on the inside, and if the weather is very cold you may keep it till next day. Put sufficient water in the fish-kettle to ...
-Another Way Of Boiling Fresh Cod
Put the fish into cold water with a handful of salt, and let it slowly and gradually warm for three hours if the cod is large, and two hours if it is small. Then increase the fire, and boil it hard fo...
-Baked Shad
Keep on the head and fins. Make a force-meat or stuffing of grated bread crumbs, cold boiled ham or bacon minced fine, sweet marjoram, red pepper, and a little powdered mace or cloves. Moisten it with...
-How To Broil A Shad
Split and wash the shad, and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear bright coals. Grease your gridiron well, and as soon as it is hot lay the shad upon...
-Boiled Rock-Fish
Having cleaned the rock-fish, put it into a fish-kettle with water enough to cover it well, having first dissolved a handful of salt in the water. Set it over a moderate fire, and do not let it boil t...
-Sea Bass Or Black Fish
May be boiled and served up in the above manner. ...
-Pickled Rock-Fish
Have ready a large rock-fish. Put on your fish-kettle with a sufficiency of water to cover the fish amply; spring or pump water is best. As soon as the water boils, throw in a teacup full of salt, and...
-Fried Perch
Having cleaned the fish and dried them with a cloth, lay them, side by side, on a board or large dish; sprinkle them with salt, and dredge them with flour. After a while turn them, and salt and dredge...
-How To Fry Trout
Having cleaned the fish, and cut off the fins, dredge them with flour. Have ready some beaten yolk of egg, and in a separate dish some grated bread crumbs. Dip each fish into the egg, and then strew t...
-How To Boil Trout
Put a handful of salt into the water. When it boils put in the trout. Boil them fast about twenty minutes, according to their size. For sauce, send with them melted butter, and put some soy into it; ...
-Fried Sea Bass
Score the fish on the back with a knife, and season then with salt and cayenne pepper. Cut some small onions in round slices, and chop fine a bunch of parsley. Put some butter into a frying-pan over t...
-Sturgeon Cutlets Or Steaks
This is the most approved way of dressing sturgeon. Carefully take off the skin, as its oiliness will give the fish a strong and disagreeable taste when cooked. Cut from the tall-piece slices about ha...
-Stewed Carp
Having cut off the head, tail, and fins, season the carp with salt, pepper, and powdered mace, both inside and out. Rub the seasoning on very well, and let them lay in it an hour Then put them into a ...
-Chowder
Take half a pound of salt pork, and having half boiled it, cut it into slips, and with some of them cover the bottom of a pot. Then strew on some sliced onion. Have ready a large fresh cod, or an equa...
-How To Keep Fresh Shad
Having cleaned the fish, split it down the back, and lay it (with the skin side downward) upon a large dish. Mix together a large table-spoonful of brown sugar, a small tea-spoonful of salt, and a tea...
-Shell Fish. Pickled Oysters
Take a hundred and fifty fine large oysters, and pick off carefully the bits of shell that may be sticking to them. Lay the oysters in a deep dish, and then strain the liquor over them. Put them into ...
-Fried Oysters
Get the largest and finest oysters. After they are taken from the shell wipe each of them quite dry with a cloth. Then beat up in a pan yolk of egg and milk, (in the proportion of two yolks to half a ...
-Scolloped Oysters
Having grated a sufficiency of stale bread, butter a deep dish, and line the sides and bottom thickly with bread crumbs. Then put in a layer of seasoned oysters, with a few very small bits of butter o...
-Stewed Oysters
Put the oysters into a sieve, and set it on a pan to drain the liquor from them. Then cut off the hard part, and put the oysters into a stew-pan with some whole pepper, a few blades of mace, and some ...
-Oyster Fritters
Have ready some of the finest and largest oysters; drain them from the liquor and wipe them dry. Beat six eggs very light, and stir into them gradually six table-spoonfuls of fine sifted flour. Add b...
-Oyster Pie
Make a puff-paste, in the proportion of a pound and a half of fresh butter to two pounds of sifted flour. Roll it out rather thick, into two sheets. Butter a deep dish, and line the bottom and sides o...
-How To Boil A Lobster
Put a handful of salt into a large kettle or pot of boiling water. When the water boils very hard put in the lobster, having first brushed it, and tied the claws together with a bit of twine. Keep it ...
-How To Dress Lobster Cold
Put a table-spoonful of cold water on a clean plate, and with the back of a wooden spoon mash into it the coral or scarlet meat of the lobster, adding a salt-spoonful of salt, and about the same quant...
-Stewed Lobster
Having boiled the lobster, extract the meat from the shell, and cut it into very small pieces. Season it with a powdered nutmeg, a few blades of mace, and cayenne and salt to your taste. Mix with it a...
-Fricasseed Lobster
Put the lobster into boiling salt and water, and let it boil according to its size from a quarter of an hour to half an hour. The intention is to have it parboiled only, as it is afterwards to be fri...
-Potted Lobster
Parboil the lobster in boiling water well salted. Then pick out all the meat from the body and claws, and beat it in a mortar with nutmeg, mace, cayenne, and salt, to your taste. Beat the coral separa...
-Lobster Pie
Put two middle-sized lobsters into boiling salt and water. When they are half boiled, take the meat from the shell, cut it into very small pieces, and put it into a pie dish. Break up the shells, and ...
-How To Boil Prawns
Throw a handful of salt into a pot of boiling water. When it boils very hard, put in the prawns. Let them boil a quarter of an hour, and when you take them out lay them on a sieve to drain, and then w...
-Crabs
Crabs are boiled in the same manner, and in serving up may be arranged like prawns. ...
-Hot Crabs
Having boiled the crabs, extract all the meat from the shell, cut it fine, and season it to your taste with nutmeg, salt, and cayenne pepper. Add a bit of butter, some grated bread crumbs, and suffici...
-Cold Crabs
Having taken all the meat out of the shells, make a dress ing with sweet oil, salt, cayenne pepper, mustard and vinegar. as for lobster. You may add to it some hard-boiled yolk of egg, mashed in the o...
-Soft Crabs
These crabs must be cooked directly, as they will not keep till next day. Remove the spongy substance from each side of the crab, and also the little sand-bag.. Put some lard into a pan, and when it ...
-Terrapins
Have ready a pot of boiling water. When it is boiling very hard put in the terrapins, and let them remain in it till quite dead. Then take them out, pull off the outer skin and the toe-nails, wash the...
-Pickled Lobster
Take half a dozen fine lobsters. Put them into boiling salt and water, and when they are all done, take them out and extract all the meat from the shells, leaving that of the claws as whole as possibl...
-Directions For Cooking Meat. Beef. General Remarks
When beef is good, it will have a fine smooth open grain, and it will feel tender when squeezed or pinched in your fingers. The lean should he of a bright carnation red, and the fat white rather than ...
-How To Roast Beef
The fire should be prepared at least half an hour before the beef is put down, and it should be large, steady, clear, and bright, with plenty of fine hot coals at the bottom. The best apparatus for t...
-How To Save Beef - Dripping
Pour off through the spout of the roaster or tin-kitchen, all the fat from the top of the gravy, after you have done basting the meat with it. Hold a little sieve under the spout, and strain the dripp...
-Baked Beef
This is a plain family dish, and is never provided for company. Take a nice but not a fat piece of fresh beef. Wash it, rub it with salt, and place it on a trivet in a deep block tin or iron pan. Pou...
-How To Boil Corned Or Salted Beef
The best piece is the round. You may either boil it whole, or divide it into two, or even three pieces if it is large, taking care that each piece shall have a portion of the fat. Wash it well; and, i...
-How To Broil Beef-Steaks
The best beef steaks are those cut from the ribs or from the inside of the sirloin. All other parts are for this purpose comuparatively hard and tough. They should be cut about three quarters of an i...
-How To Fry Beef-Steaks
Beef-steaks for frying should be cut thinner than for broiling. Take them from the ribs or sirloin, and remove the bone. Beat them to make them tender. Season them with salt and pepper. Put some fres...
-Beef-Steak Pudding
For a small pudding take a pound of fresh beef suet. Clear it from the skin and the stringy fibres, and mince it as finely as possible. Sift into a large pan two pounds of fine flour, and add the suet...
-A Beef-Steak Pie
Make a good paste in the proportion of a pound of butter to two pounds of sifted flour. Divide it in half, and line with one sheet of it the bottom and sides of a deep dish, which must first be well b...
-A-La-Mode Beef
Take the bone out of a round of fresh beef, and beat the meat well all over to make it tender. Chop and mix together equal quantities of sweet marjoram and sweet basil, the leaves picked from the stal...
-How To Stew Beef
Take a good piece of fresh beef. It must not be too fat. Wash it, rub it with salt, and put it into a pot with barely sufficient water to cover it. Set it over a slow fire, and after it has stewed an ...
-How To Stew A Round Of Beef
Trim off some pieces from a round of fresh beef - take out the bone and break it. Put the bone and the trimmings into a pan with some cold water, and add an onion, a carrot, and a turnip all cut in pi...
-Another Way To Stew A Round Of Beef
Take a round of fresh beef (or the half of one if it is very large) and remove the bone. The day before you cook it, lay it in a pickle made of equal proportions of water and vinegar with salt to your...
-Beef Bouilli
Takes part of a round of fresh beef (or if you prefer It a piece of the flank or brisket) and rub it with salt. Place skewers in the bottom of the stew-pot, and lay the meat upon them with barely wate...
-Hashed Beef
Take some roast beef that has been rather under-done, and having cut off the fat and skin, put the trimrnings with the bones broken up into a stew-pan with two large onions sliced, a few sliced potato...
-Beef Cakes
Take some cold roast beef that has been under-done, and mince it very fine. Mix with it grated bread crumbs, and a little chopped onion and parsley. Season it with pepper and salt, and moisten it with...
-How To Roast A Beef's Heart
Cut open the heart, and (having removed the ventricles) soak it in cold water to free it from the blood. Parboil it about ten minutes. Prepare a force-meat of grated bread crumbs, butter or minced sue...
-How To Stew A Beef's Heart
Clean the heart, and cut it lengthways into large pieces. Put them into a pot with a little salt and pepper, and cover them with cold water. Parboil them for a quarter of an hour, carefully skimming o...
-How To Dress Beef Kidney
Having soaked a fresh kidney in cold water and dried it in a cloth, cut it into mouthfuls, and then mince it fine. Dust it with flour. Put some butter into a stew-pan over a moderate fire, and when it...
-How To Boil Tripe
Wash it well in warm water, and trim it nicely, taking off all the fat. Cut it into small pieces, and put it on to boil five hours before dinner, in water enough to cover it very well. After it has bo...
-Tripe And Oysters
Having boiled the tripe in milk and water, for four or five hours till it is quite tender, cut it up into small pieces. Put it into a stew-pan with just milk enough to cover it, and a few blades of ma...
-How To Fry Tripe
Boil the tripe the day before, till it is quite tender, which it will not be in less than four or five hours. Then cover it and set it away. Next day cut it into long slips, and dip each piece into be...
-Pepper Pot
Take four pounds of tripe, and four ox feet. Put them into a large pot with as much water as will cover them, some whole pepper, and a little salt. Hang them over the fire early in the morning. Let th...
-How To Boil A Smoked Tongue
In buying dried tongues, choose those that are thick and plump, and that have the smoothest skins. They are the most likely to be young and tender. A smoked tongue should soak in cold water at least ...
-How To Boil A Salted Or Pickled Tongue
Put it into boiling water, and let it boil three hours or more, according to its size. When you take it out peel and trim it, and send it to table surrounded with mashed potato, and garnished with sli...
-How To Corn Beef
Wash the beef well, after it has lain awhile in cold water. Then drain and examine it, take out all the kernels, and rub it plentifully with salt. It will imbibe the salt more readily after being wash...
-How To Pickle Beef Or Tongues
The beef must be fresh killed, and of the best kind. You must wipe every piece well, to dry it from the blood and moisture. To fifty pounds of meat allow two pounds and a quarter of coarse salt, two p...
-Dried Or Smoked Beef
The best part for this purpose is the round, which yon must desire the butcher to cut into four pieces. Wash the meat and dry it well in a cloth. Grind or beat to powder an equal quantity of cloves an...
-Potted Beef
Take a good piece of a round of beef, and cut off all the fat. Rub the lean well with salt, and let it lie two days. Then put it into ajar, and add to it a little water in the proportion of half a pin...
-Veal. General Remarks
The fore-quarter of a calf comprises the neck, breast, and shoulder: the hind-quarter consists of the loin, fillet, and knuckle. Separate dishes are made of the head, heart, liver, and sweetbread. The...
-How To Roast A Loin Of Veal
The loin is the best part of the calf. It is always roasted. See that your fire is clear and hot, and broad enough to brown both ends. Cover the fat of the kidney and the back with paper to prevent it...
-How To Roast A Breast Of Veal
A breast of veal will require about three hours and a half to roast. In preparing it for the spit, cover it with the caul, and skewer the sweetbread to the back. Take off the caul when the meat is nea...
-How To Roast A Fillet Of Veal
Take out the bone, and secure with skewers the fat flap to the outside of the meat. Prepare a stuffing of fresh butter or suet minced fine, and an equal quantity of grated bread-crumbs, a large table-...
-How To Stew A Breast Of Veal
Divide the breast into pieces according to the position of the bones. Put them into a stew-pan with a few slices of ham, some whole pepper, a bunch of sweet herbs, and a sliced onion. Add sufficient w...
-How To Stew A Fillet Of Veal
Take a fillet of veal, wipe it well, and then with a sharp knife make deep incisions all over the surface, the bottom as well as the top and sides. Make a stuffing of grated stale bread, butter, chopp...
-How To Stew A Knuckle Of Veal
Lay four wooden skewers across the bottom of your stew-pan, and place the meat upon them; having first carefully washed it, and rubbed it with salt. Add a table-spoonful of whole pepper, the leaves fr...
-Veal Cutlets
The best cutlets are those taken from the leg or fillet. Cut them about half an inch thick, and as large as the palm of your hand. Season them with pepper and salt. Grate some stale bread, and rub it ...
-Veal Steaks
Cut a neck of veal into thin steaks, and beat them to make them tender. For seasoning, mix together some finely chopped onion sprinkled with pepper and salt, and a little chopped parsley. Add some but...
-Minced Veal
Take some cold veal, cut it into slices, and mince it very finely with a chopping-knife. Season it to your taste with pepper, salt, sweet marjoram rubbed fine, grated lemon-peel and nutmeg. Put the bo...
-Veal Patties
Mince very fine a pound of the lean of cold roast veal, and half a pound of cold boiled ham, (fat and lean equally mixed.) Put it into a stew-pan with three ounces of butter divided into bits and roll...
-Veal Pie
Take two pounds of veal cut from the loin, fillet, or the best . end of the neck. Remove the bone, fat, and skin, and put them into a sauce-pan with half a pint of water to stew for the gravy. Make a ...
-Calf's Head Drest Plain
Wash the head in warm water. Then lay it in clean hot water and let it soak awhile. This will blanch it. Take out the brains and the black part of the eyes. Tie the head in, a cloth, and put it into a...
-Calf's Head Hashed
Take a calf's head and a set of feet, and boil them until tender, having first removed the brains. Then cut the flesh off the head and feet in slices from the bone, and put both meat and bones into a ...
-Chitterlings Or Calf's Tripe
See that the chitterlings are very nice and white. Wash them, cut them into pieces, and put them into a stew-pan with pepper and salt to your taste, and about two quarts of water. Boil them two hours ...
-How To Fry Calf's Feet
Having first boiled them till tender, cut them in two, and (having taken out the large bones) season the feet with pepper and salt, and dredge them well with flour. Strew some chopped parsley or sweet...
-How To Fry Calf's Liver
Cut the liver into thin slices. Season it with pepper, salt, chopped sweet herbs, and parsley. Dredge it with flour, and fry it brown in lard or dripping. See that it is thoroughly done before you sen...
-Larded Calf's Liver
Take a calf's liver and wash it well. Cut into long slips the fat of some bacon or old ham, and insert it all through the surface of the liver by means of a larding-pin. Put the liver into a pot with ...
-How To Roast Sweet-Breads
Take four fine sweet-breads, and having trimmed them nicely, parboil them, and then lay them in a pan of cold water till they become cool. Afterwards dry them in a cloth. Put some butter into a sauce-...
-Larded Sweet-Breads
Parboil four or five of the largest sweet-breads you can get. This should be done as soon as they are brought in, as few things spoil more rapidly if not cooked at once. When half boiled, lay them in ...
-Marbled Veal
Having boiled and skinned two fine smoked tongues, cut them to pieces and pound them to a paste in a mortar, moist-tening them with plenty of butter as you proceed. Have ready an equal quantity of the...
-Mutton And Lamb. General Remarks
The fore-quarter of a sheep contains the neck, breast, and shoulder; and the hind-quarter the loin and leg. The two loins together are called the chine or saddle. The flesh of good mutton is of a brig...
-How To Roast Mutton
Mutton should be roasted with a quick brisk fire. Every part should be trimmed off that cannot be eaten. Wash the meat well. The skin should be taken off and skewered on again before the meat is put o...
-How To Boil Mutton
To prepare a leg of mutton for boiling, wash it clean, cut a small piece off the shank bone, and trim the knuckle. Put it into a pot with water enough to cover it, and boil it gently for three hours, ...
-Mutton Chops
Take chops or steaks from a loin of mutton, cut off the bone close to the meat, and trim off the skin, and part of the fat. Beat them to make them tender, and season them with pepper and salt. Make yo...
-Cutlets Lamaintenon
Cut a neck of mutton into steaks with a bone in each; trim them nicely, and scrape clean the end of the bone. Flatten them with a rolling pin, or a meat beetle, and lay them in oiled butter. Make a se...
-Stewed Mutton Chops
Cut a loin or neck of mutton into chops, and trim away the fat and bones. Beat and flatten them. Season them with pepper and salt, and put them into a stew-pan with barely sufficient water to cover th...
-Hashed Mutton
Cut into small pieces the lean of some cold mutton that has been underdone, and season it with pepper and salt. Take the bones and other trimmings, put them into a sauce-pan with as much water as will...
-A Casserole Of Mutton
Butter a deep dish or mould, and line it with potatoes mashed with milk or batter, and seasoned with pepper and salt. Fill it with slices of the lean of cold mutton, or lamb, seasoned also. Cover the ...
-Mutton Ha Rico
Take a neck of mutton, cut it into chops, and fry them brown. Then put them into a stew-pan with a bunch of sweet herbs, two or three cloves, a little mace, and pepper and salt to your taste. Cover th...
-Stewed Leg Of Mutton
Take a leg of mutton and trim it nicely. Put it into a pot with three pints of water; or with two pints of water and one quart of gravy drawn from bones, trimmings, and coarse pieces of meat. Add some...
-How To Roast Lamb
The best way of cooking lamb is to roast it; whet drest otherwise it is insipid, and not so good as mutton. A hind quarter of eight pounds will be done in about two hours; a fore-quarter of ten pounds...
-Mutton Hams
Take large fine legs of mutton freshly killed, and wipe them dry with a clean towel. Allow to each ham half a pound of salt, and an ounce of saltpetre, and half a pound of brown sugar, all mixed toget...
-Pork, Ham, Etc. General Remarks
In cutting up pork, you have the spare-rib, shoulder, griskin or chine, the loin, middlings and leg; the head, feet, heart and liver. On the spare-rib and chine there is but little meat, and the piece...
-How To Roast A Pig
Begin your preparations by making the stuffing. Take a sufficient quantity of grated stale bread, and mix it with sage and sweet marjoram rubbed fine or powdered; also some grated lemon-peel. Season i...
-How To Roast A Leg Of Pork
Take a sharp knife and score the skin across in narrow stripes (you may cross it again so as to form diamonds) and rub in some powdered sage. Raise the skin at the knuckle, and put in a stuffing of mi...
-How To Roast A Loin Of Pork
Score the skin in narrow strips, and rub it all over with a mixture of powdered sage-leaves, pepper and salt. Have ready a force-meat or stuffing of sage and marjoram, mixed with a little grated bread...
-How To Roast A Middling Or Spring Piece Of Pork
Make a force-meat of grated bread, and minced onion and sage, pepper, salt, and beaten yolk of egg; mix it well, and spread it all over the inside of the pork. Then roll up the meat, and with a sharp ...
-How To Stew Pork
Take a nice piece of the fillet or leg of fresh pork; rub it with a little salt, and score the skin. Put it into a pot with sufficient water to cover it, and stew it gently for two hours or more, in p...
-How To Boil Corned Pork
Take a nice piece of fresh pork, (the leg is the best,) rub it with salt, and let it lie in the salt two days. Boil it slowly in plenty of water, skimming it well. When the meat is about half done, yo...
-Pickled Pork And Pease Pudding
Soak the pork all night in cold water, and wash and scrape it clean. Put it on early in the day, as it will take a long time to boil, and must boil slowly. Skim it frequently. Boil in a separate pot g...
-Pork And Beans
Allow two pounds of pickled pork to two quarts of dried beans. Soak the meat all night in a pan of cold water. Put the beans into a pot with cold water, and let them hang all night over the embers of ...
-Pork Steaks
Pork steaks or chops should be taken from the neck, or the loin. Cut them about half an inch thick, remove the skin, trim them neatly, and beat them. Season them with pepper, salt, and powdered sage-l...
-Pork Cutlets
Cut them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper. Prepare some beaten egg in a pan; and on a flat dish a mixture of bread-crumbs, minced onion, and ...
-Pork Pie
Take the lean of a leg or loin of fresh pork, and season it with pepper, salt, and nutmeg. Cover the bottom and sides of a deep dish with a good paste, made with a pound of butter to two pounds of flo...
-Ham Pie
Cover the sides and bottom of a dish with a good paste rolled out thick. Have ready some slices of cold boiled ham, about half an inch thick, some eggs boiled hard and sliced, and a large young fowl c...
-Ham Sandwiches
Cut some thin slices of bread very neatly, having slightly buttered them; and, if you choose, spread on a very little mustard. Have ready some very thin slices of cold boiled ham, and lay one between ...
-Broiled Ham
Cut the ham into very thin slices, (the thinner the better.) Soak them in hot water at least half an hour, (a whole hour is better,) to draw out some of the salt; changing the water several times, and...
-How To Boil A Ham
Hams should always be soaked in water previous to boiling, to draw out a portion of the salt, and to make them lender. They will soften more easily if soaked in lukewarm water. If it is a new ham, and...
-How To Roast A Ham
Take a very fine ham (a Westphalia one if you can procure it) and soak it in lukewarm water for a day or two, changing the water frequently. The day before you intend cocking it, take the ham out of t...
-Directions For Curing Ham Or Bacon
Ham or bacon, however well cured, will never be good unless the pork of which it is made has been properly fed. The hogs should be well fattened on corn, and fed with it about eight weeks, allowing te...
-Liver Puddings
Boil some pigs' livers. When cold, mince them, and season them with pepper, salt, and some sage and sweet marjoram rubbed fine. You may add some powdered cloves. Have ready some large skins nicely cle...
-Common Sausage - Meat
Having cleared it from the skin, sinews, and gristle, take six pounds of the lean of young fresh pork, and three pounds of the fat, and mince it all as fine as possible. Take some dried sage, pick off...
-Fine Sausages
Take some fresh pork, (the leg is best.) and clear it from the skin, sinews, and gristle. Allow two pounds of fat to three pounds of lean. Mince it all very fine, and season it with two ounces and a h...
-Bologna Sausages
Take ten pounds of beef, and four pounds of pork; two-thirds of the meat should be lean, and only one third fat. Chop it very fine, and mix it well together. Then season it with six ounces of fine sal...
-Pork Cheese
Take the heads, tongues, and feet of young fresh pork, or any other pieces that are convenient. Having removed the skin, boil them till all the meat is quite tender, and can be easily stripped from th...
-Pig's Feet And Ears Soused
Having cleaned them properly, and removed the skin, boil them slowly till they are quite tender, and then split the feet and put them with the ears into salt and vinegar, flavoured with a little mace....
-How To Imitate Westphalia Ham
The very finest pork must be used for these hams. Mix together an equal quantity of powdered saltpetre and brown sugar, and rub it well into the hams. Next day make a pickle in sufficient quantity to ...
-How To Glaze A Cold Ham
With a brush or quill feather go all over the ham with beaten yolk of egg. Then cover it thickly with pounded cracker, made as fine as flour, or with orated crumbs of stale bread. Lastly go over it wi...
-Venison, Etc. To Roast A Saddle Or Haunch Of Venison
Wipe it all over with a sponge dipped in warm water. Then rub the skin with lard or nice dripping. Cover the fat with sheets of paper two double, buttered, and tied on with packthread that has been so...
-How To Hash Cold Venison
Cut the meat in nice small slices, and put the trimmings and bones into a sauce-pan with barely water enough to cover them. Let them stew for an hour. Then strain the liquid into a stew-pan; add to it...
-Venison Steaks
Cut them from the neck or haunch. Season them with pepper and salt. When the gridiron has been well heated over a bed of bright coals, grease the bars, and lay the steaks upon it. Broil them well, tur...
-Venison Pasty
The neck, breast, and shoulder are the parts used for a venison pie or pasty. Cut the meat into pieces (fat and lean together) and put the bones and trimmings into a stew-pan with pepper and salt, and...
-Venison Hams
Venison for hams must be newly killed, and in every respect as good as possible. Mix together equal quantities of salt and brown sugar, and rub it well into the hams. Put them into a tub, and let them...
-How To Roast A Kid
A kid should be cooked the day it is killed, or the day after at farthest. They are best from three to four months old, and are only eaten while they live on milk. Wash the kid well, wipe it dry, and...
-How To Roast A Hare
If a hare is old do not roast it, but make soup of it. Wash and soak it in water for an hour, and change the water several tunes, having made a little slit in the neck to let out the blood. Take out t...
-Fricasseed Rabbits
The best way of cooking rabbits is to fricassee them. Take a couple of fine ones, and cut them up, or disjoint them. Put them into a stew-pan; season them with cayenne pepper and salt, some chopped pa...
-How To Stew Rabbits
Having trussed the rabbits, lay them in a pan of warm water for about fifteen minutes. Then put them into a pot with plenty of water and a little salt, and stew them slowly for about an hour, or till ...
-How To Fry Rabbits
Having washed the rabbits well, put them into a pan of cold water, and let them lie in it two or three hours. Then cut them into joints, dry them in a cloth, dredge them with flour, strew them with ch...
-Venison Sausages
To six pounds of fresh-killed venison, allow two pounds of fresh fat pork. Chop the meat and mince it very fine. Add six tea-spoonfuls of sage leaves, dried and powdered, the same quantity of salt, an...
-Poultry, Game, Etc. General Remarks
IN buying poultry choose those that are fresh and fat. Half-grown poultry is comparatively insipid; it is best when full-grown but not old. Old poultry is tough and hard. An old goose is so tough as t...
-How To Boil A Pair Of Fowls
Make a force-meat in the usual manner, of grated breadcrumbs, chopped sweet herbs, butter, pepper, salt, and yolk of egg-. Fill the bodies of the fowls with the stuffing, and tie a string firmly round...
-How To Roast A Pair Of Fowls
Leave out the livers, gizzards and hearts, to be chopped and put into the gravy. Fill the crops and bodies of the fowls with a force-meat, put them before a clear fire and roast them an hour, basting ...
-Broiled Chickens
Split a pair of chickens down the back, and beat them flat. Wipe the inside, season them with pepper and salt, and let them lie while you prepare some beaten yolk of egg and grated bread-crumbs. Wash ...
-Fricasseed Chickens
Having cut up your chickens, lay them in cold water till all the blood is drawn out. Then wipe the pieces, season them with pepper and salt, and dredge them with flour. Fry them in lard or butter; the...
-Chicken Croquets And Rissoles
Take some cold chicken, and having cut the flesh from the bones, mince it small with a little suet and parsley; adding sweet marjoram and grated lemon-peel. Season it. with pepper, salt and nutmeg, an...
-Baked Chicken Pie
Cover the bottom and sides of a deep dish with a thick paste. Having cut up your chickens, and seasoned them to your taste with salt, pepper, mace and nutmeg, put ihem in, and lay on the top several p...
-A Pot Pie
Take a pair of large fine fowls. Cut them up, wash the pieces, and season them with pepper only. Make a good paste in the proportion of a pound and a half of minced suet to three pounds of flour. Let ...
-Chicken Curry
Take a pair of fine fowls, and having cut them in piece3 lay them in salt and water till the seasoning is ready. Take two table-spoonfuls of powdered ginger, one table-spoonful of fresh turmeric, a te...
-A Pilau
Take a large fine fowl, and cover the breast with slices of fat bacon or ham, secured by skewers. Put it into a stew-pan with two sliced onions. Season it to your taste with white pepper and mace. Hav...
-Chicken Salad
The fowls for this purpose should be young and fine. You may either boil or roast them. They must be quite cold. Having removed all the skin and fat, and disjointed the fowls cut the meat from the bon...
-How To Roast A Pair Of Ducks
After the-ducks are drawn, wipe out the inside with a clean cloth, and prepate your stuffing. Mince very fine some green Gage leaves, and twice their quantity of onion, (which should first he parboile...
-Stewed Duck
Half roast a large duck. Cut it up, and put it into a stew-pan with a pint of beef-gravy, or dripping of roast-beef. Have ready two boiled onions, half a handful of sage leaves, and two leaves of mint...
-How To Hash A Duck
Cut up the duck and season it with pepper and mixed spices. Have ready some thin slices of cold ham or bacon. Place a layer of them in a stew-pan; then put in the duck and cover it with ham. Add just ...
-How To Roast A Goose
Having drawn and singed the goose, wipe out the inside with a cloth, and sprinkle in some pepper and salt. Make a stuffing of four good sized onions minced fine, and half their quantity of green sage ...
-A Goose Pie
Cut a fine large young goose into eight pieces, and season it with pepper. Reserve the giblets for gravy. Take a smoked tongue that has been all night in soak, parboil it, peel it, and cut it into thi...
-A Christmas Goose Pie
These pies are always made with a standing crust. Put into a sauce-pan one pound of butter cut up, and a pint and a half of water; stir it while it is melting, and let it come to a boil. Then skim off...
-How To Roast A Turkey
Make a force-meat of grated bread-crumbs, minced suet, sweet marjoram, grated lemon-peel, nutmeg, pepper, salt, and beaten yolk of egg. You may add some grated cold ham. Light some writing paper, and ...
-How To Boil A Turkey
Take twenty-five large fine oysters, and chop them. Mix with them half a pint of grated bread-crumbs, a little sweet marjoram, a quarter of a pound of butter, two table-spoonfuls of cream or rich milk...
-How To Roast Pigeons
Draw and pick four pigeons immediately after they are killed, and let them be cooked soon, as they do not keep well. Wash the inside very clean, and wipe it dry. Stuff them with a mixture of parsley p...
-Pigeon Pie
Take four pigeons, and pick and clean them very nicely. Season them with pepper and salt, and put inside of every one a large piece of butter and the yolk of a hard-boiled egg. Have ready a good paste...
-How To Roast Pheasants, Partridges, Quails Or Grouse
Pick and draw the birds immediately after they are brought in. Before you roast them, fill the inside with pieces of a fine ripe orange, leaving out the rind and seeds. Or stuff them with grated cold ...
-Another Way To Roast Pheasants, Partridges, Etc
Chop some fine raw oysters, omitting the hard part; mix them with salt, and nutmeg, and add some beaten yolk of egg to bind the other ingredients. Cut some very thin slices of cold ham or bacon, and c...
-How To Roast Snipes, Woodcocks, Or Plovers
Pick them immediately; wipe them, and season them slightly with pepper and salt. Cut as many slices of bread as you have birds. Toast them brown, butter them, and lay them in the dripping-pan. Dredge ...
-How To Roast Reed-Birds, Or Ortolans
Put into every bird, an oyster, or a little butter mixed with some finely sifted bread-crumbs. Dredge them with flour. Run a small skewer through them, and tie them on the spit. Baste them with lard o...
-Larding
To lard meat or poultry is to introduce into the surface of the flesh, slips of the fat only of bacon, by means of a larding-pin or larding-needle, it being called by both names. It is a steel instrum...
-Force-Meat Balls
To a pound of the lean of a leg of veal, allow a pound of beef suet. Mince them together very fine. Then season it to your taste with pepper, salt, mace, nutmeg, and chopped sage or sweet marjoram. Th...
-Fine Partridge Pie
Having trussed your partridges, loosen all the joint3 with a knife, but do not cut them apart. Scald, peel, and chop some fresh mushrooms, mix them with grated bread crumbs, moistened with cream and b...
-Gravy And Sauces. Drawn Or Made Gravy
For this purpose you may use coarse pieces of the lean of beef or veal, or the giblets and trimmings of poultry or game. If must be stewed for a long time, skimmed, strained, thickened, and flavoured ...
-Melted Butter, Sometimes Called Drawn Butter
Melted butter is the foundation of most, of the common sauces. Have a covered sauce-pan for this purpose. One lined with porcelain will be best. Take a quarter of a pound of the best fresh butter, cut...
-How To Brown Flour
Spread some fine flour on a plate, and set it in the oven, turning it up and stirring it frequently that it may brown equally all through. Put it into a jar, cover it well, and keep it to stir into g...
-How To Brown Butter
Put a lump of butter into a frying-pan, and toss it round over the fire till it becomes brown. Then dredge some browned flour over it, and stir it round with a spoon till it boils. It must be made qui...
-Plain Sauces. Lobster Sauce
Boil a dozen blades of mace and half a dozen pepper-corns in about a jill and a half (or three wine-glasses) of water, till all the strength of the spice is extracted. Then strain it, and having cut t...
-Anchovy Sauce
Soak eight anchovies for three or four hours, changing the water every hour. Then put them into a sauce-pan with a quart of cold water. Set them on hot coals and simmer them till they are entirely dis...
-Celery Sauce
Take a large bunch of young celery. Wash and pare it very clean. Cut it into pieces, and boil it gently in a small quantity of water, till it is quite tender. Then add a little powdered mace and nutme...
-Nasturtian Sauce
This is by many considered superior to caper sauce and is eaten with boiled mutton. It is made with the green seeds of nasturtians, pickled simply in cold vinegar. Cut about six ounces of butter into...
-White Onion Sauce
Peel a dozen onions, and tnrow them into salt and water to keep them white. Then boil them tender. When done, squeeze the water from them, and chop them. Have ready some butter that has been melted ri...
-Brown Onion Sauce
Slice some large mild Spanish onions. Cover them with butter, and set them over a slow fire to brown. Then add salt and cayenne pepper to your taste, and some good brown gravy of roast meat, poultry o...
-Mushroom Sauce
Wash a pint of small button mushrooms, - remove the stems and the outside skin. Stew them slowly in veal gravy or in milk or cream, seasoning them with pepper and salt, and adding a piece of butter ro...
-Egg Sauce
Boil four eggs ten minutes. Dip them into cold water to prevent their looking blue. Peel off the shell. Chop the yolks of all, and the whites of two, and stir them into melted butter. Serve this sauce...
-Bread Sauce
Put some grated crumbs of stale bread into a sauce-pan, and pour over them some of the liquor in which poultry or fresh meat has been boiled. Add some plums or dried currants that have been picked and...
-Mint Sauce
Take a large bunch of young green mint; if old the taste will be unpleasant. Wash it very clean. Pick all the leaves from the stalks. Chop the leaves very fine, and mix them with cold vinegar, and a l...
-Caper Sauce
Take two large table-spoonfuls of capers and a little vinegar. Stir them for some time into half a pint of thick melted butter. This sauce is for boiled mutton. If you happen to have no capers, pick...
-Parsley Sauce
Wash a bunch of parsley in cold water. Then boil it about six or seven minutes in salt and water. Drain it, cut the leaves from the stalks, and chop them fine. Have ready some melted butter, and stir ...
-Apple Sauce
Pare, core, and slice some fine apples. Put them into a sauce-pan with just sufficient water to keep them from burning, and some grated lemon-peel. Stew them till quite soft and tender. Then mash them...
-Cranberry Sauce
Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. They require a great dea...
-Peach Sauce
Take a quart of dried peaches, (those are richest and best that are dried with the skins on,) and soak them in cold water till they are tender. Then drain them, and put them into a covered pan with a ...
-Wine Sauce
Have ready some rich thick melted or drawn butter, and the moment you take it from the fire, stir in two large glasses of white wine, two table-spoonfuls of powdered white sugar, and a powdered nutmeg...
-Cold Sweet Sauce
Stir together, as for a poundcake, equal quantities of fresh butter and powdered white sugar. When quite light and creamy, add some powdered cinnamon or nutmeg, and the juice of a lemon. Send it to ta...
-Cream Sauce
Boil a pint and a half of rich cream with four table-spoonfuls of powdered sugar, some powdered nutmeg, and a dozen bitter almonds or peach kernels slightly broken up, or a dozen fresh peach leaves. A...
-Oyster Sauce
Take a pint of oysters, and save out a little of their liquor. Put them with their remaining liquor, and some mace and nutmeg, into a covered saucepan, and simmer them on hot coals about ten minutes. ...
-Store Fish Sauces. General Remarks
Store fish sauces if properly made will keep for many months. They may be brought to table in fish castors, but a customary mode is to send them round in the small black bottles in which they have bee...
-Scotch Sauce
Take fifteen anchovies, chop them fine, and step them in vinegar for a week, keeping the vessel closely covered. Then put them into a pint of claret or port wine. Scrape fine a large stick of horserad...
-Quin's Sauce
Pound in a mortar six large anchovies, moistening them with their own pickle. Then chop and pound six small onions. Mix them with a little black pepper and a little cayenne, half a glass of soy, four ...
-Kitchiner's Fish Sauce
Mix together a pint of claret, a pint of mushroom catchup, and half a pint of walnut pickle, four ounces of pounded anchovy, an ounce of fresh lemon-peel pared thin, and the same quantity of shalot or...
-Harvey's Sauce
Dissolve six anchovies in a pint of strong vinegar and then add to them three table-spoonfuls of india soy, and three table-spoonfuls of mushroom catchup, two heads of garlic bruised small, and a quar...
-General Sauce
Chop six sbalots or small onions, a clove of garlic, two peach, leaves, a few sprigs of lemon-thyme and of sweet basil, and a few bits of fresh orange-peel. Bruise in a mortar a quarter of an ounce of...
-Pink Sauce
Mix together half a pint of port wine, half a pint of strong vinegar, the juice and grated peel of two large lemons, a quarter of an ounce of cayenne, a dozen blades of mace, and a quarter of an ounce...
-Catchups. Lobster Catchup
This catchup, warmed in melted butter, is an excellent substitute for fresh lobster sauce at seasons when the fish cannot be procured, as, if properly made, it will keep a year. Take a fine lobster t...
-Anchovy Catchup
Bone two dozen anchovies, and then chop them. Put to them ten shalots, or very small onions, cut fine, and a handful of scraped horseradish, with a quarter of an ounce of mace. Add a lemon, cut into s...
-Oyster Catchup
Take large salt oysters that have just been opened. Wash them in their own liquor, and pound them in a mortar, omitting the hard parts. To every pint of the pounded oysters, add a half pint of white w...
-Walnut Catchup
Take green walnuts that are young enough to be easily pierced through with a large needle. Having pricked them all in several places, throw them into an earthen pan with a large handful of salt, and b...
-Mushroom Catchup
Take mushrooms that have been freshly gathered, and examine them carefully to ascertain that they are of the right sort. Pick them nicely, and wipe them clean, but do not wash them. Spread a layer of ...
-How Tomata Catchup
Take a peck of large ripe to-matas. Having cut a slit in each, put them into a large preserving-kettle, and boil them half an hour. Then take them out, and press and strain the pulp through a hair sie...
-Lemon Catchup
Grate the peel of a dozen large fresh lemons. Prepare, by pounding them in a mortar, two ounces of mustard seed, half an ounce of black pepper, half an ounce of nutmeg, a quarter of an ounce of mace, ...
-Sea Catchup
Take a gallon of stale strong beer, a pound of anchovies washed from the pickle, a pound of peeled shalots or small onions, half an ounce of mace, half an ounce of cloves, a quarter, of an ounce of wh...
-Flavoured Vinegars
These vinegars will be found very useful, at times when the articles with which they are flavoured cannot be conveniently procured. Care should be taken to have the bottles that contain them accuratel...
-Tarragon Vinegar
Tarragon should be gathered on a dry day, just before the plant flowers Pick the green leaves from the stalks, and dry them a little before the fire. Then put them into a wide-mouthed stone jar, and c...
-Sweet Basil Vinegar
Is made precisely in the same manner; also those of green mint, and sweet marjoram. ...
-Celery Vinegar
Pound two ounces of celery seed in a mortar, and steep it for a fortnight in a quart of vinegar. Then strain and bottle it. ...
-Burnet Vinegar
Nearly fill a wide-mouthed bottle with the fresh green leaves of burnet, cover them with vinegar, and let them steep two weeks. Then strain off the vinegar, wash the bottle, put in a fresh supply of b...
-Horseradish Vinegar
Make a quart of the best vinegar boiling hot, and pour it on four ounces of scraped horseradish. Let it stand a week, then strain it off, renew the horseradish, adding the same vinegar cold, and let i...
-Shalot Vinegar
Peel and chop fine four ounces of shalots, or small button onions. Pour on them a quart of the best vinegar, and let them steep a fortnight; then strain and bottle it. Make garlic vinegar in the same...
-Chilli Vinegar
Take a hundred red chillies or capsicums, fresh gathered; cut them into small pieces and infuse them for a fortnight in a quart of the best vinegar shaking the bottle every day. Then strain it. ...
-Raspberry Vinegar
Put two quarts of ripe fresh-gathered raspberries into a stone or china vessel, and pour on them a quart of vinegar. Let it stand twenty-four hours, and then strain it through a sieve. Pour the liquid...
-Mustard And Pepper. Common Mustard
Is best when fresh made. Take good flour of mustard; put it in a plate, add to it a little salt, and mix it by degrees with boiling water to the usual consistence, rubbing it for a long time with a br...
-Keeping Mustard
Dissolve three ounces of salt in a quart of boiling vinegar, and pour it hot upon two ounces of scraped horseradish. Cover the jar closely and let it stand twenty-four hours. Strain it and then mix it...
-French Mustard
Mix together four ounces of the very best mustard powder, four salt-spoons of salt, a large table-spoonful of minced tarragon leaves, and two cloves of garlic chopped tine. Dilute it to the proper con...
-How To Make Cayenne Pepper
Take ripe chillies and dry them a whole day before the fire, turning them frequently. When quite dry, trim off the stalks and pound the pod3 in a mortar till they become a fine powder, mixing in about...
-Kitchen Pepper
Mix together two ounces of the best white ginger, an ounce of black pepper, an ounce of white pepper, an ounce of cinnamon, an ounce of nutmeg, and two dozen cloves. They must all be ground or pounded...
-Vegetables. General Remarks
All vegetables should be well picked and washed. A very little salt should always be thrown into the water in which they are boiled. A steady regular fire should be kept up, and they should never for ...
-How To Boil Potatoes
Potatoes that are boiled together, should be as nearly as possible of the same size. Wash, but do not pare them. Put them into a pot with water enough to cover them about an inch, and do not put on th...
-Fried Potatoes
Take cold potatoes that have been boiled, grate them, make them into flat cakes, and fry them in butter. They are nice at breakfast. You may mix some beaten yolk of egg with them. Cold potatoes may b...
-Potato Snow
For this purpose use potatoes that, are very white, mealy, and smooth. Boil them very carefully, and when they are done, peel them, pour off the water, and set them on a trivet before the fire till th...
-Roasted Potatoes
Take large fine potatoes; wash and dry them, and either lay them on the hearth and keep them buried in hot wood ashes, or bake them slowly in a Dutch oven. They will not be done in less than two hours...
-Sweet Potatoes Boiled
If among your sweet potatoes there should be any that are very large and thick, split them, and cut them in four, that they may not require longer time to cook than the others. Boil them with the skin...
-Fried Sweet Potatoes
Choose them of the largest size. Half boil them, and then having taken off the skins, cut the potatoes in slices, and fry them in butter, or in nice dripping. Sweet potatoes are very good stewed with...
-Cabbage
All vegetables of the cabbage kind should be carefully washed, and examined in case of insects lurking among the leaves. To prepare a cabbage for boiling, remove the outer leaves, and pare and trim th...
-Cale-Cannon
Boil separately some potatoes and cabbage. When done, drain and squeeze the cabbage, and chop or mince it very small. Mash the potatoes, and mix them gradually but thoroughly with the chopped cabbage,...
-Cauliflower
Remove the green leaves that surround the head or white part, and peel off the outside skin of the small piece of stalk that is left on. Cut the cauliflower in four, and lay it for an hour in a pan of...
-Brocoli
Prepare brocoli for boiling in the same manner as cauliflower, leaving the stalks rather longer, and splitting the head in half only. Tie it together again, before it goes into the pot. Put it on in h...
-Spinach
Spinach requires close examination and picking, as insects are frequently found among it, and it is often gritty. Wash it through three or four waters. Then drain it, and put it on in boiling water. T...
-Spinach And Eggs
Boil the spinach as above, and drain and press it, but do not chop it. Have ready some eggs poached as follows. Boil in a sauce-pan, and skim some clear spring water, adding to it a table-spoonful of ...
-Turnips
Take off a thick paring from the outside, and boil the turnips gently for an hour and a half. Try them with a fork, and when quite tender, take them up, drain them on a sieve, and either send them to ...
-Carrots
Wash and scrape them well. If large cut them into two, three, or four pieces. Put them into boiling water with a little salt in it. Full grown carrots will require three hours' boiling; smaller ones t...
-Parsnips
Wash, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their size. Dry them in a ...
-Russian Or Swedish Turnips
This turnip (the Ruta Baga) is very large and of a reddish yellow colour; they are generally much liked. Take off a thick paring, cut the turnips into large pieces, or thick slices, and lay them awhil...
-Squashes Or Cym Lings
The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger. Wash them, cut them into pieces, and take out the seeds. Boil ...
-Winter Squash, Or Cashaw
This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The colour is a very bright yellow. Pare it, take out the seeds, cut it in...
-Pumpkin
Deep coloured pumpkins are generally the best. In a dry warm place they can be kept perfectly good all winter. When you prepare to stew a pumpkin, cut it in half and take out all the seeds. Then cut i...
-Hominy
Wash the hominy very clean through three or four waters. Then put it into a pot (allowing two quarts of water to one quart of hominy) and boil it slowly five hours. When done, take it up, and drain th...
-Indian Corn
Corn for boiling should be full grown but young and tender. When the grains become yellow it is too old. Strip it of the outside leaves and the silk, but let the inner leaves remain, as they will keep...
-Mock Oysters Of Corn
Take a dozen and a half ears of large young corn, and grate all the grains off the cob as fine as possible. Mix with the grated corn three large table-spoonfuls of sifted flour, the yolks of six eggs ...
-Stewed Egg Plant
The purple egg plants are better than the white ones. Put them whole into a pot with plenty of water, and simmer them till quite tender. Then take them out, drain them, and (having peeled off the skin...
-How To Fry Egg Plant
Do not pare your egg plants if they are to be fried, but slice them about half an inch thick and lay them an hour or two in salt and water to remove their strong taste, which to most persons is very u...
-Stuffed Egg Plants
Parboil them to take off their bitterness. Then slit each one down the side, and extract the seeds. Have ready a stuffing made of grated breadcrumbs, butter, minced sweet herbs, salt, pepper, nutmeg, ...
-Fried Cucumbers
Having pared your cucumbers, cut them lengthways into pieces about as thick as a dollar. Then dry them in a cloth. Season them with pepper and salt, and sprinkle them thick with flour. Melt some butte...
-How To Dress Cucumbers Raw
They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they are brought in lay them in cold water. Just before they are to go to table ...
-Salsify
Having scraped the salsify roots, and washed them in cold water, parboil them. Then take them out, drain them, cut them into large pieces and fry them in butter. Salsify is frequently stewed slowly t...
-Artichokes
Strip off the coarse outer leaves, and cut off the stalks close to the bottom. Wash the artichokes well, and let them lie two or three hours in cold water. Put them with their heads downward into a po...
-Beets
Wash the beets, but do not scrape or cut them while they are raw; for if a knife enters them before they are boiled they will lose their colour. Boil them from two to three hours, according to their s...
-How To Stew Beets
Boil them first, and then scrape and slice them. Put them into a stew-pan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, and a little vinegar, salt and pepper. Set...
-How To Boil Green Or French Beans
These beans should be young, tender, and fresh gathered. Remove the strings with a knife, and take off both ends of the bean. Then cut them in two or three pieces only; for if split or cut very small,...
-Scarlet Beans
It is not generally known that the pod of the scarlet bean, if green and young, is extremely nice when cut into three or four pieces and boiled. They will require near two hours, and must be drained w...
-Lima Beans
These are generally considered the finest of all beans, and should be gathered young. Shell them, lay them, in a pan of cold water, and then boil them about two hours, or till they are quite soft. Dra...
-Dried Beans
Wash them and lay them in soak over night. Early in the morning put them into a pot with plenty of water, and boil them slowly till dinner time. They will require seven or eight hours to be sufficient...
-Green Peas
Green peas are unfit for eating after they become hard and yellowish; but they are better when nearly full grown than when very small and young. They should be gathered as short a time as possible bef...
-How To Boil Onions
Take off the tops and tails, and the thin outer skin; but no more lest the onions should go to pieces. Lay them on the bottom of a pan which is broad enough to contain them without piling one on anoth...
-How To Roast Onions
Onions are best when parboiled before roasting. Take large onions, place them on a hot hearth and roast them before the fire in their skins, turning them as they require it. Then peel them, send them ...
-How To Fry Onions
Peel, slice them, and fry them brown in butter or nice dripping. Onions should be kept in a very dry place, as dampness injures them. ...
-How To Boil Asparagus
Large or full grown asparagus is the best. Before you begin to prepare it for cooking, set on the fire a pot with plenty of water, and sprinkle into it a handful of salt. Your asparagus should be all ...
-Sea Kale
Sea kale is prepared, boiled, and served up in the same manner as asparagus. ...
-Poke
The young stalks and leaves of the poke-berry plant when quite small and first beginning to sprout up from the ground in the spring, are by most persons considered very nice, and are frequently brough...
-Stewed Tomatas
Peel your tomatas, cut them in half and squeeze out the seeds. Then put them into a stew-pan without any water, and add to them cayenne and salt to your taste, some grated bread, a little minced onion...
-Baked Tomatas
Peel some large fine tomatas, cut them up, and take out the seeds. Then put them into a deep dish in alternate layers with grated bread-crumbs, and a very little butter in small bits. There must be a ...
-Mushrooms
Good mushrooms are only found in clear open fields where the air is pure and unconfined. Those that grow in low damp ground, or in shady places, are always poisonous. Mushrooms of the proper sort gene...
-How To Stew Mushrooms
For this purpose the small button mushrooms are best. Wash them clean, peel (if the skin, and cut off the stalks. Put the trimmings into a small sauce-pan with just enough water to keep them from burn...
-Broiled Mushrooms
For this purpose take large mushrooms, and be careful to have them freshly gathered. Peel them, score the under side, and cut off the stems. Lay them one by one in an earthen pan, brushing them over w...
-Boiled Rice
Pick your rice clean, and wash it in two cold waters, not draining off the last water till you are ready to put the rice on the fire. Prepare a sauce-pan of water with a little salt in it, and when it...
-How To Dress Lettuce As Salad
Strip off the outer leaves, wash the lettuce, split it in half, and lay it in cold water till dinner time. Then drain it and put it into a salad dish. Have ready two eggs boiled hard, (which they will...
-Celery
Scrape and wash it well, and let it lie in cold water till shortly before it goes to table; then dry it in a cloth, trim it, and split down the stalks almost to the bottom, leaving on a few green leav...
-Radishes
To prepare radishes for eating, wash them and lay them in clean cold water as soon as they are brought in. Shortly before they go to table, scrape off the thin outside skin, trim the sharp end, cut of...
-How To Roast Chestnuts
The large Spanish chestnuts are the best for roasting. Cut a slit in the shell of every one to prevent their bursting when hot. Put them into a pan, and set them over a charcoal furnace till they are ...
-Ground-Nuts
These nuts are never eaten raw. Put them, with their shells on, into an iron pan, and set them in an oven; or you may do them in a skillet on hot coals. A large quantity may be roasted in an iron pot ...
-Corn And Beans With Pork
Take a good piece of pork, either salt or fresh. Boil it by itself till quite tender. Boil also the corn and beans sepa-rately. Either dried or green beans will do. If string-beans, they must be cut i...
-How To Keep Ochras And Tomatos
Take ochras when they first come in season; slice them thin; with a large needle run a strong; thread through the slices, and hang- them up in your store-room in festoons. In winter, use them for soap...
-Eggs, Etc. To Keep Eggs
There is no infallible mode of ascertaining the freshness of an egg before you break it, but unless an egg is perfectly good, it is unfit for any purpose whatever, and will spoil whatever it is mixed ...
-How To Boil Eggs For Breakfast
The fresher they are the longer time they will require for boiling. If you wish them quite soft, put them into a saucepan of water that is boiling hard at the moment, and let them remain in it five mi...
-How To Poach Eggs
Pour some boiling water out of a tea-kettle through a clean cloth spread over the top of a broad stew-pan; for by observing this process the eggs will be nicer and more easily done than when its impur...
-Fricasseed Eggs
Take a dozen eggs, and boil them six or seven minutes, or till they are just hard enough to peel and slice without breaking. Then put them into a pan of cold water while you prepare some grated bread-...
-Plain Omelet
Take six eggs, leaving out the whites of two. Beat them very light, and strain them through a sieve. Add pepper and salt to your taste. Divide two ounces of fresh butter into little bits, and put it i...
-An Omelette Souffle
Break eight eggs, separate the whites from the yolks, and strain them. Put the whites into one pan, and the yolks into another, and beat them separately with rods till the yolks are very thick and smo...
-How To Dress Maccaroni
Have ready a pot of boiling water. Throw a little salt into it, and then by slow degrees put in a pound of the maccaroni, a little at a time. Keep stirring it gently, and continue to do bo very often ...
-Another Way
First put on the maccaroni in a very little water. Let it come to a hard boil, and then drain off the water. Put it on again with milk instead of water, and a large lump of butter. Boil it till quite ...
-Pickling. General Remarks
NEVER on any consideration use brass, copper, or bell-metal kettles for pickling; the verdigris produced in them by the vinegar being of a most poisonous nature. Kettles lined with porcelain are the b...
-How To Pickle Cucumbers
Cucumbers for pickling should be very small, and as free from spots as possible. Make a brine of salt and water strong enough to bear an egg. Pour it over your cucumbers, cover them with fresh cabbage...
-Green Peppers
May be done in the same manner as cucumbers, only extracting the seeds before you put the pickles into the salt and water. Do not put peppers into the same jar with cucumbers, as the former will destr...
-Gherkins
The gherkin is a small thick oval-shaped species of cucumber with a hairy or prickly surface, and is cultivated solely for pickling. It is customary to let the stems remain on them. Wipe them dry, put...
-Radish Pods
Gather sprigs or bunches of radish pods while they are young and tender, but let the pods remain on the sprigs; it not being the custom to pick them off Put them into strong salt and water, and let th...
-Green Beans
Take young green or French beans; string them, but do not cut them in pieces. Put them in salt and water for two days, stirring them frequently. Then put them into a kettle with vine or cabbage leaves...
-Parsley
Make a brine of salt and water strong enough to bear an egg, and throw into it a large quantity of curled parsley tied up in little bunches with a thread. After it has stood three days (stirring it fr...
-Mangoes
Take very young oval shaped musk-melons. Cut a round piece out of the top or side of each, (saving the piece to put on again,) and extract the seeds. Then (having tied on the pieces with packthread) p...
-Nasturtians
Have ready a stone or glass jar of the best cold vinegar. Take the green seeds of the nastur-tian after the flower has gone off. They should be full-grown but not old. Pick off the stems, and put the ...
-Morella Cherries
See that all your cherries are perfect. Remove the stems, and put the cherries into a jar or glass with sufficient vinegar to cover them well. They will keep perfectly in a cool dry place. They are v...
-Peaches
Take fine large peaches (either cling or free stones) that are not too ripe. Wipe off the down with a clean flannel, and put the peaches whole into a stone jar. Cover them with cold vinegar of the bes...
-Barberries
Have ready a jar of cold vinegar, and put into it ripe barberries in bunches. They make a pretty garnish for the edges of dishes. ...
-How To Pickle Green Peppers
The bell pepper is the best for pickling, and should be gathered when quite young. Slit one side, and carefully take out the core, so as not to injure the shell of the pepper. Then put them into boili...
-How To Pickle Butternuts
These nuts are in the best state for pickling when the shell is soft, and when they are so young that the outer skin can be penetrated by the head of a pin. They should be gathered when the sun is hot...
-How To Pickle Walnuts Black
The walnuts should be gathered while young and soft, (so that you can easily run a pin through them,) and when the sun is upon them. Rub them with a coarse flannel or tow cloth to get off the fur of t...
-Walnuts Pickled White
Take large young walnuts while their shells are quite soft so that you can stick the head of a pin into them. Pare them very thin till the white appears; and as you do them, throw them into spring or ...
-Walnuts Pickled Green
Gather them while the shells are very soft, and rub them all with a flannel. Then wrap them singly in vine leaves, lay a few vine leaves in the bottom of a large stone jar, put in the walnuts, (seeing...
-How To Pickle Onions
Take very small onions, and with a sharp knife cut off the stems as close as possible, and peel off the outer skin. Then put them into salt and water, and let them stand in the brine for six days; st...
-Onions Pickled White
Peel some very small white onions, and lay them for three days in salt and water, changing the water every day. Then wipe them, and put them into a porcelain kettle with equal quantities of milk and w...
-How To Pickle Mushrooms White
Take small fresh-gathered button mushrooms, peel them carefully with a penknife, and cut off the stems; throwing the mushrooms into salt and water as you do them. Then put them into a porcelain skille...
-Mushrooms Pickled Brown
Take a quart of large mushrooms and (having trimmed off the stalks) rub them with a flannel cloth dipped in salt. Then lay them in a pan of allegar or ale vinegar, for a quarter of an hour, and wash t...
-How To Pickle Tomatas
Take a peck of tomatas, (the small round ones are best for pickling,) and prick every one with a fork. Put them into a broad stone or earthen vessel, and sprinkle salt between every layer of tomatas. ...
-How Tomata Soy
For this purpose you must have the best and ripest tomatas, and they must be gathered on a dry day. Do not peel them, but merely cut them into slices. Having strewed some salt over the bottom of a tub...
-How To Pickle Cauliflowers
Take the whitest and closest full-grown cauliflowers; cut off the thick stalk, and split the blossom or flower part into eight or ten pieces. Spread them on a large dish, sprinkle them with salt, and ...
-How To Pickle Red Cabbage
Take a fine firm cabbage of a deep red or purple colour. Strip off the outer leaves, and cut out the stalk. Quarter the cabbage lengthways, and then slice it crossways. Lay it in a deep dish, sprinkle...
-Excellent Cold Slaw
Take a nice fresh white cabbage, wash, and drain it, and cut off the stalk. Shave down the head evenly and nicely into very small shreds, with a cabbage-cutter, or a sharp knife. Put it into a deep ch...
-Warm Slaw
Take a red cabbage; wash, drain, and shred it finely. Put it into a deep dish. Cover it closely, and set it on the top of a stove, or in a bake oven, till it is warm all through. Then make a dressing ...
-East India Pickle
This is a mixture of various things pickled together, and pat into the same jar. Have ready a small white cabbage, sliced, and the stalk removed; a cauliflower cut into neat branches, leaving out the...
-For The Pickle Liquor
To every two quarts of the best vinegar, put an ounce and a half of white ginger root, scraped and sliced; the same of long pepper; two ounces of peeled shalots, or little button-onions, cut in pieces...
-How To Pickle Oysters For Keeping
For this purpose take none but the finest and largest oysters. After they are opened, separate them from their liquor, and put them into a bucket or a large pan, and pour boiling water upon them to ta...
-Sweetmeats. General Remarks
The introduction of iron ware lined with porcelain has fortunately almost superseded the use of brass or bell-metal kettles for boiling sweetmeats; a practice by which the articles prepared in those p...
-Clarified Sugar Syrup
Take eight pounds of the best double-refined loaf-sugar and break it up or powder it. Then beat the whites of four eggs to a strong froth. Stir the white of egg gradually into two quarts of very clear...
-How To Preserve Ginger
Take root of green ginger, and pare it neatly with a sharp knife, throwing it into a pan of cold water as you pare it. Then boil it till tender all through, changing the water three times. Each time p...
-How To Preserve Citrons
Pare off the outer skin of some fine citrons, and cut them into quarters. Take out the middle. You may divide each quarter into several pieces. Lay them for four or five hours in salt and water. Take ...
-Cante Lopes Or Musk-Melons
Take very small cantelopes before they are ripe. Shave a thin paring-oil the whole outside. Cut out a small piece or plug about an inch square, and through it extract all the seeds, etc. from the midd...
-Preserved Water-Melon Rind
Having pared off the green skin, cut the rind of a water-melon into pieces of any shape you please; stars, diamonds, circles, crescents or leaves, using for the purpose a sharp penknife. Weigh the pie...
-Preserved Peppers
For this purpose take the 6mall round peppers while they are green. With a sharp penknife extract the seeds and cores; and then put the out-sides into a kettle with vine leaves, and a little alum to g...
-Pumpkin Chips
It is best to defer making this sweetmeat (Which will be found very fine) till late in the season when lemons are ripe and are to be had in plenty. Pumpkins (as they keep well) can generally be procur...
-How To Preserve Pine-Apples
Take fine large pineapples; pare them, and cut off a small round piece from the bottom of each; let the freshest and best of the top leaves remain on. Have ready on a slow fire, a large preserving ket...
-How To Prepare Fresh Pine-Apples
Cut off the top and bottom and pare off the rind. Then cut the pine-apples in round slices half an inch thick, and put them into a deep dish, sprinkling every slice with powdered loaf-sugar. Cover the...
-Preserved Lemons
Take large fine ripe lemons, that have no blemishes. Choose those with thin, smooth rinds. With a sharp knife scoop a hole in the stalk end of each, large enough to admit the handle of a tea-spoon. Th...
-Orange Marmalade
Take fine large ripe oranges, with thin deep-coloured skins. Weigh them, and allow to each pound of oranges a pound of loaf-sugar. Pare off the yellow outside of the rind from half the oranges, as thi...
-Orange Jelly
Take twenty large ripe oranges, and grate the yellow rind from seven of them. Dissolve an ounce of is in glass in as much warm water as will cover it. Mix the juice with a pound of loaf-sugar broken u...
-Preserved Peaches
Take large juicy ripe peaches; free-stones are the best, as they have a finer flavour than the cling-stones, and are much more manageable both to preserve, and to eat. Pare them, and cut them in half,...
-Peaches For Common Use
Take ripe free-stone peaches; pare, stone, and quarter them. To six pounds of the cut peaches allow three pounds of the best brown sugar. Strew the sugar among the peaches, and set them away. Next mor...
-Brandy Peaches
Take large white or yellow freestone peaches, the finest you can procure. They must not be too ripe. Rub off the down with a flannel, score them down the seam with a large needle, and prick every peac...
-Peach Marmalade
Take ripe yellow free-stone peaches; pare, stone, and quarter them. To each pound of peaches, allow three quarters of a pound of powdered loaf sugar, and half an ounce of bitter almonds, or peach-kern...
-Peach Jelly
Take fine juicy free-stone peaches, and pare and quarter them. Scald them in a very little water, drain and mash them, and squeeze the juice through a jelly-bag. To every pint of juice allow a pound o...
-How To Preserve Apricots
Take ripe apricots; scald them, peel them, cut them in half, and extract the stones. Then weigh the apricots, and to each pound allow a pound of loaf-sugar. Put them into a tureen or large pan, in alt...
-How To Dry Peaches
The best peaches for drying are juicy free-stones. They must be quite ripe. Cut them in half, and take out the stones. It is best not to pare them; as dried peaches are much richer with the skin on, a...
-How To Preserve Quinces
Take large, yellow, ripe quinces, and having washed and wiped them, pare them, and extract the cores. Quarter the quinces, or cut them into slices half an inch thick, and lay them in scalding water (c...
-How To Preserve Quinces Whole
Take those that are large, smooth, and yellow; pare them and extract the cores, carefully removing all the blemishes. Boil the quinces in a close kettle with the cores and parings, in sufficient water...
-Quince Jelly
Take fine ripe yellow quinces, wash them and remove all the blemishes. Gut them in pieces, but do not pare or core them. Put them into a preserving-pan with clear spring water. If you are obliged to u...
-Quince Marmalade
Take ten pounds of ripe yellow quinces; and having washed them clean, pare and core them, and cut them into small pieces. To each pound of the cut quinces allow half a pound of powdered loaf-sugar. Pu...
-Quince Cheese
Have fine ripe quinces, and pare and core them. Cut them into pieces, and weigh them; and to each pound of the cut quinces, allow half a pound of the best brown sugar. Put the cores and parings into a...
-Preserved Apples
Take fine ripe pippin or bell-flower apples. Pare and core them, and either leave them whole, or cut them into quarters. Weigh them, and to each pound of apples allow a pound of loaf-sugar. Put the a...
-Baked Apples
Take a dozen fine large juicy apples, and pare and core them, but do not cut them in pieces. Put them side by side into a large baking-pan, and fill up with white sugar the holes from whence you have ...
-Apple Jelly
Take twenty large ripe juicy pippins. Pare, core, and chop them to pieces. Put them into a jar with the yellow rind of four lemons, pared thin and cut into little bits. Cover the jar closely, and set ...
-Apple Butter
This is a compound of apples and cider boiled together till of the consistence of soft butter. It is a very good article on the tea-table, or at luncheon. It can only be made of sweet new cider fresh ...
-How To Preserve Green Crab Apples
Having washed your crab apples, (which should be full grown,) cover the bottom and sides of your preserving kettle with vine leaves, and put them in; spreading a thick layer of vine leaves over them. ...
-How To Preserve Red Crab Apples
Take red or Siberian crab apples when they are quite ripe and the seeds are black. Wash and wipe them, and put them into a kettle with sufficient water to cover them. Simmer them very slowly till you ...
-How To Preserve Green Gages
Take large fine green gages that are all perfectly ripe. Weigh them, and to each pound of fruit allow a pound and a half of loaf-sugar. Put a layer of fresh vine leaves at the bottom of a porcelain pr...
-How To Preserve Plums
Take fine ripe plums: weigh them, and to each pound allow a pound and a half of loaf-sugar. Put them into a pan, and scald them in boiling water to make the skins come off easily. Peel them, and throw...
-Plums For Common Use
Take fine ripe plums, and cut them in half. Extract all the stones, and spread out the plums on large dishes. Set the dishes on the sunny roof of a porch or shed, and let the plums have the full benef...
-Egg Plums Whole
Take large egg plums that are all quite ripe, and prick them all over with a small silver fork. Leave on the stems. To four pounds of plums allow four pounds and a half of loaf-sugar, broken small or ...
-How To Preserve Pears
Take large fine juicy pears that are all perfectly ripe, and pare them smoothly and thin; leaving on the stems, but cutting out the black top at the blossom end of the fruit. As you pare them, lay the...
-Baked Pears
The best for baking are the large late ones, commonly called pound pears. Pare them, cut them in half and take out the cores. Lay them in a deep white dish, with a thin slip of fresh lemon-peel in the...
-How To Preserve Gooseberries
The best way of preserving gooseberries is with jelly. They should be full grown but green. Take six quarts of gooseberries, and select three quarts of the largest and finest to preserve whole, reserv...
-How To Stew Gooseberries
Top and tail them. Pour some boiling water, on the gooseberries, cover them up, and let them set about half an hour, or till the skin is quite tender, but not till it bursts, as that will make the jui...
-Gooseberry Fool
Having stewed two quarts of gooseberries in the above manner, stir them as soon as they are cold into a quart of rich boiling milk. Grate in a nutmeg, and covering the pan, let the gooseberries simmer...
-How To Bottle Gooseberries
For this purpose the gooseberries must be large and full grown, but quite green. Top and tail them, and put them into wide-mouthed bottles as far up as the beginning of the neck. Cover the bottom of a...
-Preserved Raspberries
TaKE a quantity of ripe raspberries, and set aside the half, selecting for that purpose the largest and firmest. Then put the remainder into your preserving pan, mash them, and set them over the fire....
-Raspberry Jam
Take fine raspberries that are perfectly ripe. Weigh them, and to each pound of fruit allow three quarters of a pound of fine loaf-sugar. Mash the raspberries, and break up the sugar. Then mix them to...
-How To Preserve Cranberries
The cranberries must be large and ripe. Wash them, and to six quarts of cranberries allow nine pounds of the best loaf sugar. Take three quarts of the cranberries, and put them into a stew-pan with a ...
-Red Currant Jelly
The currants should be perfectly ripe and gathered on a dry day. Strip them from the stalks, and put them into a stone jar. Cover the jar, and set it up to the neck in a kettle of boiling water. Keep ...
-White Currant Jelly
The currants should be quite ripe, and gathered on a dry day. Having stripped them from the stalks, put them into a close stone jar, and set it in a kettle of boiling water. When all the currants are ...
-Black Currant Jelly
Take large ripe black currants; strip them from the stalks, and mash them with the back of a ladle. Then out them into a preserving kettle with a tumbler of water to each quart of currants; cover it c...
-Grape Jelly
Take ripe juicy grapes, pick them from the stems; put them into a large earthen pan, and mash them with the back of a wooden ladle, or with a potato beetle. Put them into a kettle, (without any water,...
-Brandy Grapes
Take some large close bunches of fine grapes, (they must be quite ripe,) and allow to each bunch a quarter of a pound of bruised sugar candy. Put the grapes and the sugar candy into large jars, (about...
-How To Keep Wild Grapes
Gather the small black wild grapes late in the season, after they have been ripened by a frost. Pick them from the stems, and put them into stone jars, (two-thirds full,) with layers of brown sugar, a...
-How To Preserve Strawberries
Strawberries for preserving should be large and ripe. They will keep best if gathered in dry weather, when there has been no rain for at least two days. Having hulled, or picked off the green, select ...
-How To Preserve Cherries
Take large ripe morella cherries; weigh them, and to each pound allow a pound of loaf-sugar. Stone the cherries, (opening them with a sharp quill,) and save the juice that comes from them in the proce...
-Citron Melon Slices
Take some fine citron melons; pare, core, and cut them into long broad slices. Weigh them, and to every six pounds of melon allow six pounds of fine loaf-sugar; and the juice and yellow rind (pared of...
-Cherry Jelly
Take fine juicy red cherries, and stone them. Save half the stones, crack them, and extract the kernels. Put the cherries and the kernels into a preserving kettle over a slow fire, and let them boil g...
-Cherry Jam
To each pound of cherries allow three quarters of a pound of the best white sugar. Stone them, and as you do so throw the sugar gradually into the pan with them. Cover them and let them set all night....
-How To Dry Cherries
Choose the finest and largest red cherries for this purpose. Stone them, and spread them on large dishes in the sun, till they become quite dry, taking them in as soon as the sun is off, or if the sky...
-Barberry Jelly
Take ripe barberries, and having stripped them from the stalks, mash them, and boil them in their juice for a quarter of an hour. Then squeeze them through a bag: allow to each pint of juice, a pound ...
-Frosted Fruit
Take large ripe cherries, plums, apricots, or grapes, and cut off half the stalk. Have ready in one dish some beaten white of egg, and, in another some fine loaf-sugar, powdered and sifted. Dip the fr...
-Peach Leather
To six pounds of ripe peaches, (pared and quartered,) allow three pounds of the best brown sugar. Mix them together, and put them into a preserving kettle, with barely water enough to keep them from b...
-Rhubarb Jam
Peel the rhubarb stalks and cut them into small square pieces. Then weigh them, and to each pound allow three quarters of a pound of powdered loaf-sugar. Put the sugar and the rhubarb into a large, de...
-Pastry Puddings, Etc. The Best Plain Paste
All paste should be made in a very cool place, as heat ren ders it heavy. It is far more difficult to get it light in summer than in winter. A marble slab is much better to roll it on than a paste-boa...
-Common Pie Crust
Sift two quarts of superfine flour into a pan. Divide one pound of fresh butter into two equal parts, and cut up one half in the flour, rubbing it fine. Mix it with a very little cold water, and make ...
-Suet Paste
Having removed the skin and stringy fibres from a pound of beef suet, chop it as fine as possible. Sift two quarts of flour into a deep pan, and rub into it one half of the suet. Make it into a round ...
-Dripping Paste
To a pound of fresh beef-dripping, that has been nicely clarified, allow two pounds and a quarter of flour. Put the flour into a large pan, and mix the dripping with it, rubbing it into the flour with...
-Lard Paste
Lard for paste should never be used without an equal quantity of butter. Take half a pound of nice lard, and half a pound of fresh butter; rub them together into two pounds and a quarter of flour, and...
-Potato Paste
To a pint and a half of flour, allow fourteen large potatoes. Boil the potatoes till they are thoroughly done throughout. Then peel, and mash them very fine. Rub them through a cullender. Having sift...
-Fine Puff Paste
To every pound of the best fresh butter allow a pound or a quart of superfine flour. Sift the flour into a deep pan, and then sift on a plate some additional flour to use for sprinkling and rolling. W...
-Sweet Paste
Sift a pound and a quarter of the finest flour, and three ounces of powdered loaf-sugar into a deep dish. Cut up in it one pound of the best fresh butter, and rub it fine with your hands. Make a hole ...
-Shells
Shells of paste are made of one sheet each, rolled out in a circular form, and spread over the bottom, sides, and edges of buttered dishes or patty-pans, and baked empty; to be filled, when cool, with...
-Pies
Pies may be made with any sort of paste. It is a fault to roll it out too thin; for if it has not sufficient substance, it will, when baked, be dry and tasteless. For a pie, divide the paste into two ...
-Standing Pies
Cut up half a pound of butter, and put it into a sauce-pan with three quarters of a pint of water; cover it, and set it on hot coals. Have ready in a pan two pounds of sifted flour; make a hole in the...
-A Pyramid Of Tarts
Roll out a sufficient quantity of the best puff paste, or sugar paste; and with oval or circular cutters, cut it out into seven or eight pieces of different sizes; stamping the middle of each with the...
-Apple And Other Pies
Take fine juicy acid apples; pare, core, and cut them into small pieces. Have ready a deep dish that has been lined with paste. Fill it with the apples; strewing among them layers of brown sugar, and ...
-Rhubarb Tarts
Take the young green stalks of the rhubarb plant, or spring fruit as it is called in England; and having peeled off the thin skin, cut the stalks into small pieces about an inch long, and put them int...
-Mince Pies
These pies are always made with covers, and should be eaten warm. If baked the day before, heat them on the stove or before the fire. Mince-meat made early in the winter, and packed closely in stone ...
-Good Mince-Meat
Take a bullock's heart and boil it, or two pounds of the lean of fresh beef. When it is quite cold, chop it very fine. Chop three pounds of beef suet (first removing the skin and strings) and six poun...
-The Best Mince-Meat
Take a large fresh tongue, rub it with a mixture, in equal proportions, of salt, brown sugar, and powdered cloves. Cover it, and let it lie two days, or at least twenty-four hours. Then boil it two ho...
-Almond Pudding
Take half a pound of shelled sweet almonds, and three ounces of shelled bitter almonds, or peach-kernels. Scald and peel them; throwing them, as they are peeled, into cold water. Then pound them one a...
-Another Almond Pudding
Blanch three quarters of a pound of shelled sweet almonds, and three ounces of shelled bitter almonds, and beat them in a mortar to a fine paste; mixing them well, and adding by degrees a tea-cup full...
-Cocoa-Nut Pudding
Having opened a cocoa-nut, pare off the brown skin from the pieces, and wash them all in cold water. Then weigh three quarters of a pound, and grate it into a dish. Cut up half a pound of butter into ...
-Another Cocoa-Nut Pudding
Peel and cut up the cocoa-nut, and wash and wipe the pieces. Weigh one pound, and grate it fine. Then mix with it two stale rusks or small sponge-cakes, grated also. Stir together till very light half...
-Pumpkin Pudding
Take a pint of pumpkin that has been stewed soft, and pressed through a cullender. Melt in half a pint of warm milk, a quarter of a pound of butter, and the same quantity of sugar, stirring them well ...
-A Squash Pudding
Pare, cut in pieces, and stew in a very little water, a yellow winter squash. When it is quite soft, drain it dry, and mash it in a cullender. Then put it into a pan, and mix with it a quarter of a po...
-Yam Pudding
Take one pound of roasted yam, and rub it through a cullender. Mix with it half a pound of white sugar, a pint of cream or half a pound of butter, a tea-spoonful of powdered cinnamon, a grated nutmeg,...
-Potato Pudding
Boil a pound of fine potatoes, peel them, mash them, and rub them through a cullender. Stir together to a cream, three quarters of a pound of sugar, and the same quantity of butter. Add to them gradua...
-Sweet Potato Pudding
Take half a pound of sweet potatoes, wash them, and put them into a pot with a very little water, barely enough to keep them from burning. Let them simmer slowly for about half an hour; they must be ...
-Green Corn Pudding
Take twelve ears of green corn, as it is called, (that is, Indian corn when full grown, but before it begins to harden and turn yellow,) and grate it. Have ready a quart of rich milk, and stir into it...
-Sago Pudding
Pick, wash, and dry half a pound of currants; and prepare a tea-spoonful of powdered cinnamon; a half tea-spoonful of powdered mace; and a grated nutmeg. Have ready six table-spoonfuls of sago, picked...
-Arrow Root Pudding
Take a large tea-cup of arrow root, and melt it in half a pint of rich milk. Then boil another half pint of milk with some cinnamon, and a few bitter almonds or peach-leaves. Strain the milk hot over ...
-Ground Rice Pudding
Mix a quarter of a pound of ground rice with a pint of cold milk, till it is a smooth batter and free from lumps. Boil one pint of milk; and when it has boiled, stir in gradually the rice batter, alte...
-A Rice Plum Pudding
Take three jills of whole rice; wash it, and boil it in a pint of milk. When it is soft, mix in a quarter of a pound of butter, and set it aside to cool; and when it is quite cold, stir it into anothe...
-A Plain Rice Pudding
Pick, wash, and boil half a pint of rice. Then drain off the water, and let the rice dry, and get cold. Afterwards mix with it two ounces of butter, and four ounces of sugar, and stir it into a quart ...
-A Farmer's Rice Pudding
This pudding is made without eggs. Wash a common-sized tea-cup of rice through cold water. Stir it raw into a quart of rich milk, or of cream and milk mixed; adding a quarter of a pound of brown sugar...
-Rice Milk
Pick and wash half a pint of rice, and boil it in a quart of water till it is quite soft. Then drain it, and mix it with a quart of rich milk. You may add half a pound of whole raisins. Set it over ho...
-A Boiled Rice Pudding
Mix a quarter of a pound of ground rice with a pint of milk, and simmer it over hot coals; stirring it all the time to prevent its being lumpy, or burning at the bottom. When it is thick and smooth, t...
-A Marlborough Pudding
Pare, core and quarter six large ripe pippin apples. Stew them in about a jill of water. When they are soft but not broken, take them out, drain them through a sieve, and mash them to a paste with the...
-Almond Cheese Cake
This though usually called a cheese cake, is in fact a pudding. Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry. Put it into a tea-cup, pour on it suff...
-Common Cheese Cake
Boil a quart of rich milk Beat eight eggs, put them to the milk, and let the milk and eggs boil together till they become a curd. Then drain it through a very clean sieve, till all the whey is out. Pu...
-Prune Pudding
Scald a pound of prunes; cover them, and let them swell in the hot water till they are soft. Then drain them, and extract the stones; spread the prunes on a large dish, and dredge them with flour. Tak...
-Eve's Pudding
Pare, core, and quarter six large pippins, and chop them very fine. Grate stale bread till you have six ounces of crumbs, and roll fine six ounces of white sugar. Pick, wash, and dry six ounces of cur...
-Cinderellas Or German Puffs
Sift half a pound of the finest flour. Cut up in a quart of rich milk, half a pound of fresh butter, and set it on the stove, or near the fire, till it has melted. Beat eight eggs very light, and stir...
-A Boiled Bread Pudding
Boil a quart of rich milk. While it is boiling, take a small loaf of baker's bread, such as is sold for five or six cents. It may be either fresh or stale. Pare off all the crust, and cut up the crumb...
-A Baked Bread Pudding
Take a stale five cent loaf of bread; cut off all the crust, and grate or rub the crumb as fine as possible. Boil a quart of rich milk, and pour it hot over the bread; then stir in a quarter of a poun...
-A Bread And Butter Pudding
Cut some slices of bread and butter moderately thick, omitting the crust; stale bread is best. Butter a deep dish, and cover the bottom with slices of the buttered bread. Have ready a pound of currant...
-A Suet Pudding
Mince very finely as much beef suet as will make two large table-spoonfuls. Grate two handfuls of bread-crumbs; boil a quart of milk and pour it hot on the bread. Cover it, and set it aside to steep f...
-A Custard Pudding
Take five table-spoonfuls out of a quart of cream or rich milk, and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavouring it with half a dozen peach leaves, or ...
-Flour Hasty Pudding
Tie together half a dozen peach-leaves, put them into a quart of milk, and set it on the fire to boil. When it has come to a hard boil, take out the leaves, but let the pot remain boiling on the fire....
-Indian Mush
Have ready on the fire a pot of boiling water. Stir into it by degrees (a handful at a time) sufficient Indian meal to make it very thick, and then add a very small portion of salt. You must keep the ...
-A Baked Indian Pudding
Cut up a quarter of a pound of butter in a pint of molasses, and warm them together till the butter is melted. Boil a quart of milk; and while scalding hot, pour it slowly over a pint of sifted Indian...
-A Boiled Indian Pudding
Chop very fine a quarter of a pound of beef suet. Mix it with a quart of sifted Indian meal. Boil a quart of milk with some pieces of cinnamon broken up; strain it, and while it is hot, stir in gradua...
-Indian Pudding Without Eggs
Boil some cinnamon in a quart of milk, and then strain it. While the milk is hot, stir into it a pint of molasses, and then add by degrees a quart or more of Indian meal so as to make a thick batter. ...
-A Baked Plum Pudding
Grate all the crumb of a stale six cent loaf; boil a quart of rich milk, and pour it boiling hot over the grated bread; cover it, and let it steep for an hour; then set it out to cool. In the mean tim...
-A Boiled Plum Pudding
Grate the crumb of a twelve cent loaf of bread, and boil a quart of rich milk with a small bunch of peach leaves in it, then strain it and set it out to cool. Pick, wash and dry a pound of currants, a...
-A Baked Apple Pudding
Take nine large pippin apples; pare and core them whole. Set them in the bottom of a large deep dish, and pour round them a very little water, just enough to keep them from burning. Put them into an o...
-Boiled Apple Pudding
Pare, core, and quarter as many fine juicy apples as will weigh two pounds when done. Strew among them a quarter of a pound of brown sugar, and add a grated nutmeg, and the juice and yellow peel of a ...
-An Eastern Pudding
Make a paste of a pound of flour and half a pound of minced suet; and roll it out thin into a square or oblong sheet; trim off the edges so as to make it an even shape. Spread thickly over it some mar...
-Apple Dumplings
Take large fine juicy apples. Pare them, and extract the cores without dividing the apple. Fill each hole with brown sugar, and some chips of lemon-peel. Also squeeze in some lemon juice. Or you may f...
-Rice Dumplings
Pick and wash a pound of rice, and boil it gently in two quarts of water till it becomes dry; keeping the pot well covered, and not stirring it. Then take it off the fire, and spread it out to cool on...
-Pigeon Dumplings Or Puddings
Take six pigeons and stuff them with chopped oysters, seasoned with pepper, salt, mace, and nutmeg. Score the breasts, and loosen all the joints with a sharp knife, as if you were going to carve them ...
-Fine Suet Dumplings
Grate the crumb of a stale six cent loaf, and mix it with half as much beef suet, chopped as fine as possible. Add a grated nutmeg, and two large table-spoonfuls of sugar. Beat four eggs with four tab...
-Plain Suet Dumplings
Sift two pounds of flour into a pan, and add a salt-spoon of salt. Mince very fine one pound of beef suet, and rub it into the flour. Make it into a stiff dough with a little cold water. Then roll it ...
-Indian Dumplings
Take a pint of milk, and four eggs well beaten. Stir them together, and add a salt-spoon of salt. Then mix in as much sifted Indian meal as will make a stiff dough. Flour your hands; divide the dough ...
-Liver Dumplings
Take a calf's liver, and chop it very fine. Mix with it half a pound of beef suet chopped fine also; half a pound of flour; one minced onion; a handful of bread crumbs; a table-spoonful of chopped par...
-Ham Dumplings
Chop some cold ham, the fat and lean in equal proportions. Season it with pepper and minced sage. Make a crust, allowing half a pound of chopped suet, or half a pound of butter to a pound of flour. Ro...
-Light Dumplings
Mix together as much grated bread, butter and beaten egg (seasoned with powdered cinnamon) as will make a stiff paste. Stir it well. Make the mixture into round dumplings, with your hands well floured...
-Plain Fritters
Beat seven eggs very light, and stir them gradually into a quart of milk; add, by degrees, three quarters of a pound, or a pint and a half of sifted flour. Beat the whole very hard. Have ready in a fr...
-Apple Fritters
Pare, core, and parboil (in a very little water) some large juicy pippins. When half done, take them out, drain them, and mince them very fine. Make a batter according to the preceding receipt; adding...
-Plain Pancakes
Sift half a pound or a pint of flour. Beat seven eggs very light, and stir them gradually into a. quart of rich milk. Then add by degrees the flour, so as to make a thin batter. Mix it very smooth, pr...
-Sweetmeat Pancakes
Take a large red beetroot that has been boiled tender; cut it up and pound it in a mortar till you have sufficient juice for colouring the pancakes. Then make a batter as in the preceding receipt, and...
-Plain Custards
Tie together six or eight peach leaves, and boil them in a quart of milk with a large stick of cinnamon broken up. If you cannot procure peach leaves, substitute a handful of peach-kernels or bitter a...
-Soft Custards
Are made in the above manner, except that to a quart of milk you must have twelve yolks of eggs, and no whites. You may devote to this purpose the yolks that are left when you have used the whites for...
-Boiled Custards
Beat eight eggs very light, omitting the whites of four. Mix them gradually with a quart of cold milk and a quarter of a pound of sugar. Put the mixture into a saucepan with a bunch of peach leaves, o...
-Rice Custard
Boil some rice in milk till it is quite dry; then put it into small tea-cups, (pressing it down hard,) and when it is cold and has taken the shape of the cups, turn it out into a deep dish, and pour a...
-Snowball Custard
Make a boiled custard as in the preceding receipts; and when it is done and quite cold, put it into a deep glass dish. Beat to a stiff froth the four whites of eggs that have been omitted in the custa...
-Apple Custard
Pare, core, and quarter a dozen large juicy pippins. Strew among them the yellow peel of a large lemon grated very fine; and stew them till tender, in a very small portion of water. When done, mash th...
-Lemon Custard
Take four large ripe lemons, and roll them under your hand on the table to increase the juice. Then squeeze them into a bowl, and mix with the juice a very small tea-cup full of cold water. Use none o...
-Gooseberry Custard
Top and tail two quarts of green gooseberries. Stew them in a very little water; stirring and mashing them frequently. When they have stewed till entirely to pieces, take them out, and with a wooden s...
-Almond Custard
Scald and blanch half a pound of shelled sweet almonds, and three ounces of shelled bitter almonds; throwing them as you do them into a large bowl of cold water. Then pound them one at a time in a mor...
-Boiled Cocoa-Nut Custard
To a pound of grated cocoa-nut allow a pint of unskimmed milk, and six ounces of white sugar. Beat very light the yolks of six eggs. Stir them gradually into the milk, alternately with the cocoa-nut a...
-Baked Cocoa-Nut Custard
Grate as much cocoa-nut as will weigh a pound. Mix half a pound of powdered white sugar with the milk of the cocoa-nut, or with a pint of cream; adding two table-spoonfuls of rose water. Then stir in ...
-Chocolate Custard
Scrape fine a quarter of a pound of chocolate, and pour on it a pint of boiling water. Cover it, and let it stand by the fire till it has dissolved, stirring it twice. Beat eight eggs very light, omit...
-Maccaroon Custards
These must be made in china custard cups. Put four maccaroons into each cup, and pour on them three spoonfuls of white wine. Mix together a pint of cream, and a pint of milk; and boil them with a larg...
-Syllabub, Or Whipt Cream
Pare off very thin the yellow rind of four large lemons, and lay it in the bottom of a deep dish. Squeeze the juice of the lemons into a large bowl containing a pint of white wine, and sweeten it with...
-Country Syllabub
Mix half a pound of white sugar with a pint of fine sweet cider, or of white wine; and grate in a nutmeg. Prepare them in a large bowl, just before milking time. Then let it be taken to the cow, and h...
-A Trifle
Place half a pound of maccaroons or Naples biscuits at the bottom of a large glass bowl. Pour on them as much white wine as will cover and dissolve them. Make a rich custard, flavoured with bitter alm...
-Floating Island
Take a quart of rich cream, and divide it in half. Sweeten one pint of it with loaf-sugar, and stir into it sufficient currant jelly to colour it of a fine pink Put it into a glass bowl, and place in ...
-A Raspberry Charlotte
Take a dozen of the square or oblong sponge-cakes that are commonly called Naples biscuits. They should be quite fresh. Spread over each a thick layer of raspberry jam, and place them in the bottom an...
-A Plum Charlotte
Stone a quart of ripe plums; first stew, and then sweeten them. Cut slices of bread and butter, and lay them in the bottom and round the sides of a large bowl or deep dish. Pour in the plums boiling h...
-Clotted Cream
Mix together a jill of rich milk, a large wine glass of rose water, and four ounces of white sugar. Add to it the beaten yolks of two eggs. Stir the mixture into a quart of the best cream; set it over...
-Lemon Cream
Beat well together a quart of thick cream and the yolks of eight eggs. Then gradually beat in half a pound of powdered loaf-sugar, and the grated rind of three large lemons. Put the mixture into a por...
-Orange Cream
Beat very light six eggs, omitting the whites of two. Have ready a pint of orange juice, and stir it gradually into the beaten egg, alternately with a pound of powdered loaf-sugar. Put into a porcelai...
-Curds And Whey
Take a piece of rennet about three inches square, and wash it in two or three cold waters to get off the salt; wipe it dry, and fasten a string to one corner of it. Have ready in a deep dish or pan, a...
-Lemon Ice Cream
Have ready two quarts of very rich thick cream, and take out a pint. Stir gradually into the pint, a pound of the best loaf-sugar powdered fine; and the grated rind and the juice of four ripe lemons o...
-Strawberry Ice Cream
Take two quarts of ripe strawberries; hull them, and put them into a deep dish, strewing among them half a pound of powdered loaf-sugar. Cover them, and let them stand an hour or two. Then mash them t...
-Raspberry Ice Cream
Is made according to the preceding receipt. ...
-Pine-Apple Ice Cream
To each quart of cream allow a large ripe pine-apple, and a pound of powdered loaf-sugar. Pare the pine-apple, slice it very thin, and mince it small. Lay it in a deep dish and strew the sugar among i...
-Vanilla Ice Cream
Take a large vanilla bean, and boil it slowly in half a pint of milk till all the flavour is drawn out, which you may know by tasting it. Then mix into the milk half a pound of powdered loaf-sugar, an...
-Almond Ice Cream
Take six ounces of bitter almonds, (sweet ones will not do,) blanch them, and pound them in a mortar, adding by degrees a little rose water. Then boil them gently in a pint of cream till you find that...
-Ice Orangeade
Take a pint and a half of orange juice, and mix it with half a pint of clear or filtered water. Stir in half a pound of powdered loaf-sugar. Pare very thin the yellow rind of six deep-coloured oranges...
-Ice Lemonade
May be made in the above manner, but with a larger proportion of sugar. The juice of pine-apples, strawberries, raspberries, currants and cherries, may be prepared and frozen according to the above r...
-Blanc-Mange
Put into a pan an ounce of isinglass; (in warm weather you must take an ounce and a quarter;) pour on as much rose water as will cover the isinglass, and set it on hot coals to dissolve.* Blanch a qua...
-Carrageen Blanc-Mange
This is made of a sea-weed resembling moss, that is found in large quantities on some parts of our coast, and is to be purchased in the cities at most of the druggists. Carrageen costs but little, and...
-Arrow Root Blanc-Mange
Take a tea-cup full of arrow root, put it into a large bowl, and dissolve it in a little cold water. When it is melted, pour off the water, and let the arrow root remain undisturbed. Boil in half a pi...
-Jaune-Mange
Put two ounces of isinglass into a pint of water, and boil it till it has dissolved. Then strain it into a porcelain skillet, and add to it half a pint of white wine: the grated peel and juice of two ...
-Calves' Foot Jelly
The best calves' feet for jelly are those that have had the hair removed by scalding, but are not skinned; the skin containing a great deal of glutinous matter. In Philadelphia, unskinned calves' feet...
-How To Preserve Cream
Take four quarts of new cream; it must be of the richest quality, and have no milk mixed with it. Put it into a preserving kettle, and simmer it gently over the fire; carefully taking off whatever scu...
-Italian Cream
Put two pints of cream into two bowls. With one bowl mix six ounces of powdered loaf-sugar, the juice of two large lemons, and two glasses of white wine. Then add the other pint of cream, and stir the...
-Chocolate Cream
Melt six ounces of scraped chocolate and four ounces of white sugar in one pint of boiling milk. Stir in an ounce of dissolved isinglass. When the whole has boiled, pour it into a mould. ...
-Colouring For Confectionary. Red
Take twenty grains of cochineal, and fifteen grains of cream of tartar finely powdered; add to them a piece of alum the size of a cherry stone, and boil them with a jill of soft water, in an earthen v...
-Cochineal For Present Use
Take two cents' worth of cochineal. Lay it on a flat plate, and bruise it with the blade of a knife. Put it into half a tea-cup of alcohol. Let it stand a quarter of an hour, and then filter it throug...
-Yellow Colouring
Take a little saffron, put it into an earthen vessel with a very small quantity of cold soft water, and let it steep till the colour of the infusion is a bright yellow. Then strain it. The yellow seed...
-Green
Take fresh spinach or beet leaves, and pound them in a marble mortar. If you want it for immediate use, take off the green froth as it rises, and mix it with the article you intend to colour. If you w...
-White
Blanch some almonds, soak them in cold water, and then pound them to a smooth paste in a marble mortar; adding at intervals a little rose water. Thick cream will communicate a white colour. These pr...
-Cakes, Etc. General Observations
Unless you are provided with proper and convenient utensils and materials, the difficulty of preparing cakes will be great, and in most instances a failure; involving disappointment, waste of time, an...
-Black Cake
Prepare two pounds of currants by picking them clean, washing; and draining them through a cullender, and then spreading them out on a large dish to dry before the fire or in the sun, placing the dish...
-Icing
A quarter of a pound of finely-powdered loaf-sugar, of the whitest and best quality, is the usual allowance to one white of egg, For the cake in the preceding receipt, three quarters of a pound of sug...
-Pound Cake
Prepare a table-spoonful of powdered cinnamon, a tea-spoonful of powdered mace, and two nutmegs grated or powdered. Mix together in a tumbler, a glass of white wine, a glass of brandy, and a glass of ...
-Indian Pound Cake
Sift a pint of fine yellow Indian meal, and half a pint of wheat flour, and mix them well together. Prepare a nutmeg beaten, and mixed with a table-spoonful of powdered cinnamon. Stir together till ve...
-Queen Cake
Sift fourteen ounces of the finest flour, being two ounces less than a pound. Cakes baked in little tins, should have a smaller proportion of flour than those that are done in large loaves. Prepare a ...
-Fruit Queen Cakes
Make them in the above manner, with the addition of a pound of currants, (picked, washed, dried, and floured,) and the juice and grated peel of two large lemons, stirred in gradually at the last. Inst...
-Lady Cake
Take a quarter of a pound of shehed bitter almonds, or peach-kernels. Put them into a bowl of boiling water, (renewing the water as it cools,) and let them lie in it till the skin peels off easily; th...
-Spanish Buns
Cut up three quarters of a pound of butter into a jill and a half or three wine glasses of rich unskimmed milk, (cream will be still better,) and set the pan on a stove or near the fire, till the butt...
-Bath Buns
Boil a little saffron in sufficient water to cover it, till the liquid is of a bright yellow; then strain it, and set it to cool. Rub half a pound of fresh butter into a pound of sifted flour, and mak...
-Jelly Cake
Sift three quarters of a pound of flour. Stir to a cream a pound of butter and a pound of powdered white sugar, and mix in half a tea-cup of rose water, and a grated nutmeg, with a tea-spoonful of pow...
-Sponge Cake
Sift half a pound of flour,* and powder a pound of the best loaf-sugar. Grate the yellow rind and squeeze into a saucer the juice of three lemons. Beat twelve eggs; and when they are as light as possi...
-Almond Cake
Blanch, and pound in a mortar four ounces of shelled sweet almonds and two ounces of shelled Litter ones; adding, as you proceed, sufficient rose-water to make them light and white. Sift half a pound ...
-Cocoa-Nut Cake
Cut up and wash a cocoa-nut, and grate as much of it as will weigh a pound. Powder a pound of loaf-sugar. Beat fifteen eggs very light; and then beat into them, gradually, the sugar. Then add by degre...
-Washington Cake
Stir together a pound of butter and a pound of sugar; and sift into another pan a pound of flour. Beat six eggs very light, and stir them into the butter and sugar, alternately with the flour and a pi...
-Cider Cake
Pick, wash, and dry a pound of currants, and sprinkle them well with flour; and prepare two nutmegs and a large table-spoonful of powdered cinnamon. Sift half a pound and two ounces of flour. Stir tog...
-Election Cake
Make a sponge (as it is called) in the following manner: - Sift into a pan two pounds and a half of flour; and into a deep plate another pound. Take a second pan, and stir two table-spoonfuls of the b...
-Moravian Sugar Cake
Cut up a quarter of a pound of butter into a pint of rich milk, and warm it till the butter becomes soft; then stir it about in the milk so as to mix them well. Sift three quarters of a pound of flour...
-Huckleberry Cake
Spread a quart of ripe huckleberries on a large dish, and dredge them thickly with flour. Mix together half a pint of milk; half a pint of mo-lasses; half a pint of powdered sugar; and half a pound of...
-Bread Cake
When you are making wheat bread, and the dough is quite light and ready to bake, take out as much of it as would make a twelve cent loaf, and mix with it a teacup full of powdered sugar, and a tea-cup...
-Federal Cakes
Sift two pounds of flour into a deep pan, and cut up in it a pound of fresh butter; rub the butter into the flour with your hands, adding by degrees, half a pound of powdered white sugar; a tea-spoonf...
-Savoy Biscuits
Take four eggs, and separate the whites from the yolks. Beat the whites by themselves, to a stiff froth; then add gradually the yolks, and beat them both together for a long time. Next add by degrees ...
-Almond Maccaroons
Take a pound of shelled sweet almonds, and a quarter of a pound of shelled bitter almonds. Blanch them in scalding water, mix them together, and pound them, one or two at a time, in a mortar to a very...
-Cocoa-Nut Maccaroons
Beat to a stiff froth the whites of six eggs, and then beat into it very hard a pound of powdered loaf-sugar. Mix with it a pound of grated cocoa-nut, or sufficient to make a stiff paste. Then flour y...
-White Cocoa-Nut Cakes
Break up a cocoa-nut; peel, and wash the pieces in cold water, and grate them. Mix in the milk of the nut and some powdered loaf-sugar, and then form the grated cocoa-nut into little balls upon sheets...
-Cocoa-Nut Jumbles
Grate a large cocoa-nut. Rub half a pound of butter into a pound of sifted flour, and wet it with three beaten eggs, and a little rose water. Add by degrees the cocoa-nut, so as to form a stiff dough....
-Common Jumbles
Sift a pound of flour into a large pan. Cut up a pound of butter into a pound of powdered white sugar, and stir them to a cream. Beat six eggs till very light, and then pour them all at once into the ...
-Apees
Rub a pound of fresh butter into two pounds of sifted flour, and mix in a pound of powdered white sugar, a grated nutmeg, a table-spoonful of powdered cinnamon, and four large table-spoonfuls of carra...
-White Cup Cake
Measure one large coffee cup of cream or rich milk, (which, for this cake, is best when sour,) one cup of fresh butter; two cups of powdered white sugar; and four cups of sifted flour. Stir the butter...
-Kisses
Powder a pound of the best loaf-sugar. Beat to a strong froth the whites of eight eggs, and when it is stiff enough to stand alone, beat into it the powdered sugar, (a tea-spoonful at a time,) adding ...
-Marmalade Cake
Make a batter as for queen-cake, and bake it in small tin rings on a griddle. Beat white of egg, and powdered loaf-sugar according to the preceding receipt, flavouring it with lemon. When the batter i...
-Secrets
Take glazed paper of different colours, and cut it into squares of equal size, fringing two sides of each. Have ready, burnt almonds, chocolate nuts, and bonbons 01 6ugar-plums of various sorts; and p...
-Scotch Cake
Rub three quarters of a pound of butter into a pound of sifted flour; mix in a pound of powdered sugar, and a large table-spoonful of powdered cinnamon. Mix it into a dough with three well beaten eggs...
-Scotch Queen Cake
Melt a pound of butter by putting it into a skillet on hot coals. Then set it away to cool. Sift two quarts of oatmeal into a deep pan, and mix with it a pound of powdered sugar and a table-spoonful o...
-Honey Cakes
Take a quart of strained honey, half a pound of fresh butter, and a small tea-spoonful of pearl-ash dissolved in a little sour milk. Add by degrees as much sifted flour as will make a stiff paste. Wor...
-Wafer Cakes
Mix together half a pound of powdered sugar, and a quarter of a pound of butter; and add to them six beaten eggs. Then beat the whole very light; stirring into it as much sifted flour as will make a s...
-Wonders, Or Crullers
Rub half a pound of butter into two pounds of sifted flour, mixing in three quarters of a pound of powdered sugar. Add a tea-spoonful of powdered cinnamon, and a grated nutmeg, with a large table-spoo...
-Dough Nuts
Take two deep dishes, and sift three quarters of a pound of flour into each. Make a hole in the centre of one of them, and pour in a wine glass of the best brewer's yeast; mix the flour gradually into...
-Waffles
Put two pints of rich milk into separate pans. Cut up and melt in one of them a quarter of a pound of butter, warming it slightly; then, when it is melted, stir it about, and set it away to cool. Beat...
-New York Cookies
Take a half-pint or a tumbler full of cold water, and mix it with half a pound of powdered white sugar. Sift three pounds of flour into a large pan, and cut up in it a pound of butter; rub the butter ...
-Sugar Biscuit
Wet a pound of sugar with two large tea-cups full of milk; and rub a pound of butter into two pounds of flour; adding a table-spoonful of cinnamon, or a handful of can-away seeds. Mix in the sugar, ad...
-Rusks
Sift three pounds of flour into a large pan, and rub into it half a pound of butter, and half a pound of sugar. Beat two eggs very light, and stir them into a pint and a half of milk, adding two table...
-Milk Biscuit
Cut up three quarters of a pound of butter in a quart of milk, and set it near the fire to warm, till the butter becomes soft; then with a knife, mix it thoroughly with the milk, and set it away to co...
-White Gingerbread
Sift two pounds of flour into a deep pan, and rub into it three quarters of a pound of butter; then mix in a pound of common white sugar powdered; and three table-spoonfuls of the best white ginger. H...
-Common Gingerbread
Cut up a pound of butter in a quart of West India molasses, which must be perfectly sweet; sugar -house molasses will make it hard and heavy. Warm it slightly, just enough to melt the butter. Crush wi...
-Gingerbread Nuts
Rub half a pound of butter into a pound and a half of sifted flour; and mix in half a pound of brown sugar, crushed fine with the rolling-pin. Add three table-spoonfuls of ginger, a tea-spoonful of po...
-Franklin Cake
Mix together a pint of molasses, and half a pint of milk, and cut up in it half a pound of butter. Warm them just enough to melt the butter, and then stir in six ounces of brown sugar: adding three ta...
-Ginger Plum Cake
Stone a pound and a half of raisins, and cut them in two. Wash and dry half a pound of currants. Sift into a pan two pounds of flour. Put into another pan a pound of brown sugar, (rolled fine,) and cu...
-Molasses Candy
Mix a pound of the best brown sugar with two quarts of West India molasses, (which must be perfectly sweet,) and boil it in a preserving kettle over a moderate fire for three hours, skimming it well, ...
-Nougat
Blanch a pound of shelled sweet almonds; and with an almond-cutter, or a sharp penknife, split each almond into two slips. Spread them over a lage dish, and place them in a gentle oven. Powder two pou...
-Lemon Drops
Squeeze some lemon-juice into a pan. Pound in a mortar some of the best loaf-sugar, and then sift it through a very fine sieve. Mix it with the lemon-juice, making it so thick that you can scarcely st...
-Warm Cakes For Breakfast And Tea. Buckwheat Cakes
Take a quart of buckwheat meal, mix with it a tea-spoonful of salt, and add a handful of Indian meal. Pour two table-spoonfuls of the best brewer's yeast into the centre of the meal. Then mix it with ...
-Flannel Cakes
Put a table-spoonful of butter into a quart of milk, and warm them together till the butter has melted; then stir it well, and set it away too cool. Beat five eggs as light as possible, and stir them ...
-Indian Batter Cakes
Mix together a quart of sifted Indian meal, (the yellow meal is best for all purposes,) and a handful of wheat flour. Warm a quart of milk, and stir into it a small tea-spoonful of salt, and two large...
-Indian Mush Cakes
Pour into a pan three pints of cold water, and stir gradually into it a quart of sifted Indian meal which has been mixed with half a pint of wheat flour, and a small tea-spoonful of salt. Give it a ha...
-Johnny Cake
Sift a quart of Indian meal into a pan; make a hole in the middle, and pour in a pint of warm water. Mix the meal and water gradually into a batter, adding a small tea-spoonful of salt. Beat it very h...
-Indian Flappers
Have ready a pint of sifted Indian meal, mixed with a handful of wheat flour, and a small tea-spoonful of salt. Beat four eggs very light, and stir them by degrees into a quart of milk, in turn with t...
-Indian Muffins
Sift and mix together a pint and a half of yellow Indian meal, and a handful of wheat flour. Melt a quarter of a pound of fresh butter in a quart of milk Beat four eggs very light, and stir into them ...
-Water Muffins
Put four table-spoonfuls of fresh strong yeast into a pint of lukewarm water. Add a little salt; about a small tea-spoonful; then stir in gradually as much sifted flour as will make a thick batter. Co...
-Common Muffins
Having melted three table-spoonfuls of fresh butter in three pints of warm milk, set it away to cool. Then beat three eggs as light as possible, and stir them gradually into the milk when it is quite ...
-Soda Biscuits
Melt half a pound of butter in a pint of warm milk, adding a tea-spoonful of soda; and stir in by degrees half a pound of sugar. Then sift into a pan two pounds of flour; make a hole in the middle; po...
-A Sally Lunn
This cake is called after the invent-ress. Sift into a pan a pound and a half of flour. Make a hole in the middle, and put in two ounces of butter warmed in a pint of milk, a salt-spoonful of salt, th...
-Short Cakes
Rub three quarters of a pound of fresh butter into a pound and a half of sifted flour; and make it into a dough with a little cold water. Roll it out into a sheet halt an inch thick, and cut it into r...
-Tea Biscuit
Melt a quarter of a pound of fresh butter in a quart of warm milk, and add a salt-spoonful of salt. Sift two pounds of flour into a pan, make a hole in the centre, and put in three table-spoonfuls of ...
-Rice Cakes
Pick and wash half a pint of rice, and boil it very soft. Then drain it, and let it get cold. Sift a pint and a half of flour over the pan of rice, and mix in a quarter of a pound of butter that has b...
-Cream Cakes
Having beaten three eggs very light, stir them into a quart of cream alternately with a quart of sifted flour; and add one wine glass of strong yeast, and a salt-spoon of salt. Cover the batter, and s...
-French Rolls
Sift a pound of flour into a pan, and rub into it two ounces of butter; mix in the whites only of three eggs, beaten to a stiff froth, and a table-spoonful of strong yeast; add sufficient milk to make...
-Common Rolls
Sift two pounds of flour into a pan, and mix with it a tea-spoonful of salt. Warm together a jiil of water and a jill of milk. Make a hole in the middle of the pan of flour; mix with the milk and wate...
-Bread
TAKE one peck or two gallons of fine wheat flour, and sift it into a kneading trough, or into a small clean tub, or a large broad earthen pan; and make a deep hole in the middle of the heap of flour, ...
-Bran Bread
Sift into a pan three quarts of unbolted wheat meal. Stir a jill of strong yeast, and a jill of molasses into a quart of soft water, (which must be warm but not hot.) and add a small tea-spoonful of p...
-Rye And Indian Bread
Sift two quarts of rye, and two quarts of Indian meal, and mix them well together. Boil three pints of milk; pour it boiling hot upon the meal; add two tea-spoonfuls of salt, and stir the whole very h...
-Common Yeast
Put a large handful of hops into two quarts of boiling water, which must then be set on the fire again, and boiled twenty minutes with the hops. Have ready in a pan three pints of sifted flour; strain...
-Bran Yeast
Mix a pint of wheat bran, and a handful of hops with a quart of water, and boil them together about twenty minutes. Then strain it through a sieve into a pan; when the liquid becomes only milk-warm, s...
-Pumpkin Yeast
Pare a fine ripe pumpkin, and cut it into pieces. Put them into a kettle with a large handful of hops, and as much water as will cover them. Boil them till the pumpkin is soft enough to pass through a...
-Baker's Yeast
To a gallon of soft water put two quarts of wheat bran, one quart of ground malt, (which may be obtained from a brewery,) and two handfuls of hops. Boil them together for half an hour. Then strain it ...
-How To Make Butter
Scald your milk pans every day after washing them; and let them set till the water gets cold. Then wipe them with a clean cloth. Fill them all with cold water half an hour before milking time, and do ...
-Cheese
In making good cheese, skim milk is never used. The milk should either be warm from the cow or heated to that temperature over the fire. When the rennet is put in, the heat of the milk should be from ...
-Sage Cheese
Take some of the young top leaves of the sage plant, and pound them in a mortar till you have extracted the juice. Put the juice into a bowl, wipe out the mortar, nut in some spinach leaves, and pound...
-Stilton Cheese
Having strained the morning's milk, and skimmed the cream from the milk of the preceding evening, mix the cream and the new milk tog-ether while the latter is quite warm, and stir in the rennet-water....
-Cottage Cheese
This is that preparation of milk vulgarly called Smear Case. Take a pan of milk that has just began to turn sour; cover it, and set it by the fire till it becomes a curd. Pour off the whey from the to...
-A Welsh Rabbit
Toast some slices of bread, (having cat off the crust,) butter them, and keep them hot. Grate or shave down with a knife some fine mellow cheese: and, if it is not very rich, mix with it a few small b...
-How To Make Chocolate
To each square of a chocolate cake allow three jills, or a chocolate cup and a half of boiling water. Scrape down the chocolate with a knife, and mix it first to a paste with a small quantity of the h...
-How To Make Tea
In buying tea, it is best to get it by the box, of an importer, that you may be sure of having it fresh, and unmixed with any that is old and of inferior quality. The box should be kept in a very dry ...
-How To Make Coffee
The manner in which coffee is roasted is of great importance to its flavour. If roasted too little, it will be weak and insipid; if too much, the taste will be bitter and unpleasant. To have it very g...
-French Coffee
To make coffee without boiling, you must have a biggin, the best sort of which is what in France is called a Greeque. They are to be had of various sizes and prices at the tin stores. Coffee made in t...
-Domestic Liquors Etc. Spruce Beer
Put into a large kettle, ten gallons of water, a quarter of a pound of hops, and a tea-cupful of ginger. Boil them together till all the hops sink to the bottom. Then dip out a bucket full of the liqu...
-Ginger Beer
Break up a pound and a half of loaf-sugar, and mix with it three ounces of strong white ginger, and the grated peel of two lemons. Put these ingredients into a large stone jar, and pour over them two ...
-Molasses Beer
To six quarts of water, add two quarts of West India molasses; half a pint of the best brewer's yeast; two table-spoonfuls of ground ginger; and one table-spoonful of cream of tartar. Stir all togethe...
-Sassafras Beer
Have ready two gallons of soft water; one quart of wheat bran; a large handful of dried apples; half a pint of molasses; a small handful of hops; half a pint of strong fresh yeast, and a piece of sass...
-Gooseberry Wine
Allow three gallons of soft water (measured after it has boiled an hour) to six gallons of gooseberries, which must be full ripe. Top and tail the gooseberries; put them, a few at a time, into a woode...
-Currant Wine
Take four gallons of ripe currants; strip them from the stalks into a great stone jar that has a cover to it, and mash them with a long thick stick. Let them stand twenty-four hours; then put the curr...
-Raspberry Wine
Put four gallons of ripe rasp-oerries into a stone jar, and mash them with a round stick. Take four gallons of soft water, (measured after it has boiled an hour,) and strain it warm over the raspberri...
-Elderberry Wine
Gather the elderberries when quite ripe; put them into a stone jar, mash them with a round stick, and set them in a warm oven, or in a large kettle of boiling water till the jar is hot through, and th...
-Elder Flower Wine
Take the flowers or blossoms of the elder tree, and strip them from the stalks. To every quart of flowers allow one gallon of water, and three pounds of white sugar. Boil and skim the sugar and water,...
-Cider Wine
Take sweet cider immediately from the press. Strain it through a flannel bag into a tub, and stir into it as much honey as will make it strong enough to bear up an egg. Then boil and skim it, and when...
-Mead
To every gallon of water put five pounds of strained honey, (the water must be hot when you add the honey,) and boil it three quarters of an hour, skimming it well. Then put in some hops tied in a thi...
-Fox Grape Shrub
Gather the grapes when the} are full grown, but before they begin to purple. Pick from the stems a sufficient quantity to nearly fill a large preserving kettle, and pour on them as much boiling water ...
-Currant Shrub
Your currants must be quite ripe. Pick them from the stalks, and squeeze them through a linen bag. To each quart of juice allow a pound of loaf-sugar. Put the sugar and juice into a preserving kettle...
-Cherry Shrub
Pick from the stalks, and stone a sufficient quantity of ripe morellas, or other red cherries of the best and most juicy description. Put them with all their juice into a stone jar, and set it, closel...
-Cherry Bounce
Mix together six pounds of ripe morellas and six pounds of large black heart cherries. Put them into a wooden bowl or tub, and with a pestle or mallet mash them so as to crack all the stones. Mix with...
-Lemon Syrup
Break up into large pieces six pounds of fine loaf-sugar. Take twelve large ripe lemons, and (without cutting them) grate the yellow rind upon the sugar. Then put the sugar, with the lemon gratings an...
-Lemon Cordial
Pare off very thin the yellow rind of a dozen large lemons; throw the parings into a gallon of white brandy, and let them steep till next day, or at least twelve hours. Break up four pounds of loaf-su...
-Rose Cordial
Put a pound of fresh rose leaves into a tureen, with a quart of lukewarm water. Cover the vessel, and let them infuse for twenty-four hours. Then squeeze them through a linen bag till all the liquid i...
-Strawberry Cordial
Hull a sufficient quantity of ripe strawberries, and squeeze them through a linen bag. To each quart of the juice allow a pint of white brandy, and half a pound of powdered loaf-sugar. Put the liquid ...
-Quince Cordial
Take the finest and ripest quinces you can procure, wipe them clean, and cut out all the defective parts. Then grate them into a tureen or some other large vessel, leaving out the seeds and cores. Let...
-Peach Cordial
Take the ripest and most juicy free-stone peaches you can procure. Cut them from the stones, and quarter them without paring. Crack the stones, and extract the kernels, which must be blanched and slig...
-Anniseed Cordial
Melt a pound of loaf-sugar in two quarts of water. Mix it with two quarts of white brandy, and add a table-spoonful of oil of anniseed. Let it stand a week; then filter it through white blotting paper...
-Rose Brandy
Nearly fill a china or glass jar with freshly-gathered rose leaves, and pour in sufficient French white brandy to fill it quite up; and then cover it closely. Next day put the whole into a strainer, a...
-Lemon Brandy
When you use lemons for punch or lemonade, do not throw away the peels, but cut them in small pieces, and put them into a glass jar or bottle of brandy. You will find this brandy useful for many purpo...
-Noyau
Blanch and break up a pound of shelled bitter almonds or peach kernels. Mix with them the grated rinds of three large lemons, half a pint of clarified honey that has been boiled and skimmed, and three...
-Ratafia
Pound in a mortar, and mix together a pound of shelled bitter almonds, an ounce of nutmegs, a pound of fine loaf-sugar, and one grain (apothecaries' weight) of ambergris. Infuse these ingredients for ...
-Capillaire
Powder eight pounds of loaf-sugar, and wet it with three pints of water and three eggs well beaten with their shells. Stir the whole mass very hard, and boil it twice over, skimming it well. Then stra...
-Orgeat
To make orgeat paste, blanch, mix together, and pound in a mortar till perfectly smooth, three quarters of a pound of shelled sweet almonds, and one quarter of a pound of shelled bitter almonds; addin...
-Lemonade
Take fine ripe lemons, and roll them under your hand on the table to increase the quantity of juice. Then cut and squeeze them into a pitcher, and mix the juice with loaf-sugar and cold water. To half...
-Orangeade
Is made of oranges, in the same propor tion as lemonade. It is very fine when frozen. ...
-Punch
Roll twelve fine lemons under your hand on the table; then pare off the yellow rind very thin, and boil it in a gallon of water till all the flavour is drawn out. Break up into a large bowl, two pound...
-Frozen Punch
Is made as above, omitting one halt of the rum or whiskey. Put it into an ice-cream freezer, shaking or stirring it all the time. When it is frozen, send it-round immediately, in small glasses with a ...
-Roman Punch
Grate the yellow rinds of four lemons and two oranges upon two pounds of loaf-sugar. Squeeze on the juice of the lemons and oranges; cover it, and let it stand till next day. Then strain it through a ...
-Milk Punch
What is commonly called milk punch, is a mixture of brandy or rum, sugar, milk and nutmeg, with-without either lemon juice or water. It is taken cold with a lump of ice in each tumbler. ...
-Fine Milk Punch
Pare off the yellow rind of four large lemons, and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar, two grated nu...
-Regent's Punch
Take four large lemons; roil them on the table to make them more juicy, and then pare them as thin as possible. Cut out all the pulp, and throw away the seeds and the white part of the rind. Put the y...
-Wine Jelly
Clarify a pound of loaf-sugar, by mixing it with half a pint of water and the beaten white of an egg, and then boiling and skimming it. Put an ounce of isinglass (with as much boiling water as will co...
-Sherry Cobler
Lay in the bottom of a tumbler some pieces of the yellow rind of an orange or lemon, pared off very thin; and add a heaping table-spoonful of powdered loaf-sugar. Upon this, place some pounded ice. Po...
-Mulled Wine
Boil together, in a pint of water, a beaten nutmeg, two sticks of cinnamon broken up, and a table-spoonful of cloves slightly pounded. When reduced to one-half, strain the liquid into a quart of wine,...
-Mulled Cider
Allow six eggs to a quart of cider Put a handful of whole cloves into the cider, and boil it. While it is boiling, beat the eggs in a large pitcher; adding to them as much sugar as will make the cider...
-Egg Nogg
Beat separately the yolks and whites of six eggs. Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavour it with a gr...
-Sangaree
Mix in a pitcher or in tumblers one-third of wine, ale, or porter, with two-thirds of water either warm or cold. Stir in sufficient loaf-sugar to sweeten it, and grate some nutmeg into it. By adding ...
-Turkish Sherbet
Put into a large pitcher a pound and a half of the best loaf-sugar, broken small. Pour on it a quart of clear cold water, and crush and stir the sugar till it is all melted. Take a dozen large fine ri...
-Bottled Small Beer
Take a quart bottle of the very best brisk porter, and mix it with four quarts of water, a pint of molasses, and a table-spoonful of ginger. Bottle it, and see that the corks are of the very best kind...
-How To Keep Lemon Juice
Powder a pound of the best loaf-sugar; put it into a bowl, and strain over it a pint of lemon juice; stirring it well with a silver spoon till the sugar has entirely melted. Boil and skim it. Then bot...
-Essence Of Lemon-Peel
Rub lumps of loaf-sugar on fine ripe lemons till the yellow rind is all grated off; scraping up the sugar in a tea-spoon, and putting it on a plate, as you proceed. When you have enough, press it down...
-Cider Vinegar
Take six quarts of rye meal; stir and mix it well into a barrel of strong hard cider of the best kind; and then add a gallon of whiskey. Cover the cask, (leaving the bung loosely in it.) set it in the...
-White Vinegar
Put into a cask a mixture composed of five gallons of water, two gallons of whiskey, and a quart of strong yeast, stirring in two pounds of powdered charcoal. Place it where it will ferment properly, ...
-Sugar Vinegar
To every gallon of water allow a pound of the best white sugar, and a jill or more of strong yeast. Mix the sugar and water together, and boil and skim it till the scum ceases to rise. Then pour it in...
-Common Cider Vinegar
Set a barrel of hard sour cider in the sun for a few weeks, or three months, and it will become good vinegar. ...
-Pine-Apple-Ade
Pare and slice some very ripe pineapples; then cut the slices into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boi...
-Preparations For The Sick. Chicken Jelly
Take a large chicken, cut it up into very small pieces, bruise the bones, and put the whole into a stone jar with a cover that will make it water tight. Set the jar in a large kettle of boiling water,...
-Bread Jelly
Measure a quart of boiling water, and set it away to get cold. Take one-third of a six cent loaf of bread, slice it, pare off the crust, and toast the crumb nicety of a light brown. Then put it into t...
-Arrow Root Jelly
Mix three table-spoonfuls of arrow root powder in a tea-cup of water till quite smooth; cover it, and let it stand a quarter of an hour. Put the yellow peel of a lemon into a skillet with a pint of wa...
-Rice Jelly
Having picked and washed a quarter of a pound of rice, mix it with half a pound of loaf-sugar, and just sufficient water to cover it. Boil it till it becomes a glutinous mass; then strain it; season i...
-Port Wine Jelly
Melt in a little warm water an ounce of isinglass; stir it into a pint of port wine, adding two ounces of sugar candy, an ounce of gum arabic, and half a nutmeg grated. Mix all well, and boil it ten m...
-Sago
Wash the sago through two or three waters, and then let it soak for two or three hours. To a tea-cupful of sago allow a quart of water and some of the yellow peel of a lemon. Simmer it till all the gr...
-Tapioca
Wash the tapioca well, and let it steep for five or six hours, changing the water three times. Simmer it in the last water till quite clear, then season it with sugar and wine, or lemon juice. ...
-Gruel
Allow three large table-spoonfuls of oatmeal or Indian meal to a quart of water. Put the meal into a large bowl, and add the water, a little at a time, mixing and bruising the meal with the back of a ...
-Oatmeal Gruel
Put four table-spoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you wish it. Then strain it, and a...
-Panada
Having pared off the crust, boil some slices of bread in a quart of water for about five minutes. Then take out the bread, and beat it smooth in a deep dish, mixing in a little of the water it has boi...
-Barley Water
Wash clean some barley, (either pearl or common,) and to two ounces of barley allow a quart of water. Put it into a sauce-pan, adding, if you choose, an equal quantity of stoned raisins; or some lemon...
-Ground Rice Milk
Mix in a bowl two table-spoonfuls of ground rice, with sufficient milk to make a thin batter Then stir it gradually into a pint of milk and boil it with sugar, lemon-peel or nutmeg. ...
-Beef Tea
Cut a pound of the lean of fresh juicy beef into small thin slices, and sprinkle them with a very little salt. Put the meat into a wide-mouthed glass or stone jar closely corked, and set it in a kettl...
-Mutton Broth
Cut off all the fat from a loin of mutton, and to each pound of the lean allow a quart of water Season it with a little salt and some shred parsley, and put in some large pieces of the crust of bread....
-Mutton Broth Made Quickly
Cut three chops from the best part of a neck of mutton, and remove the fat and skin. Beat the meat on both sides, and slice it thin. Put into a small sauce-pan with a pint of water, a little salt, and...
-Wine Whey
Boil a pint of milk; and when it rises to the top of the sauce-pan, pour in a large glass of sherry 01 Madeira. It will be the better for adding a glass of currant wine also. Let it again boil up, and...
-Rennet Whey
Wash a small bit of rennet about two inches square, in cold water, to get off the salt. Put it into a tea-cup and pour on it sufficient lukewarm water to cover it. Let it stand all night, and in the m...
-Calf's Feet Broth
Boil two calf's feet in two quarts of water, till the liquid is reduced one half, and the meat has dropped to pieces. Then strain it into a deep dish or pan, and set it by to get cold. When it has con...
-Chicken Broth And Panada
Cut up a chicken, season it with a very little salt, and put it into three quarts of water. Let it simmer slowly till the flesh drops to pieces. You may' make chicken panada or gruel of the same fowl,...
-Vegetable Soup
Take a white onion, a turnip, a pared potato, and a head of celery, or a large tea-spoonful of celery seed. Put the vegetables whole into a quart of water, (adding a little salt,) and boil it slowly t...
-Onion Soup
Put half a pound of the best fresh butter into a stew-pan on the fire, and let it boil till it has done making a noise; then have ready twelve large onions peeled and cut small; throw them into the bu...
-How Toast And Water
Toast some slices of bread very nicely, without allowing them to burn or blacken. Then put them into a pitcher, and fill it up with boiling water. Let it stand till it is quite cold; then strain it, a...
-Apple Water
Pare and slice a fine juicy apple; pour boiling water over it, cover it, and let it stand till cold. ...
-Tamarind Water
Put tamarinds into a pitcher or tumbler till it is one-third full; then fill it up with cold water, cover it, and let it infuse for a quarter of an hour or more. Currant jelly or cranberry juice mixe...
-Molasses Posset
Put into a sauce-pan a pint of the best West India molasses; a tea-spoonful of powdered white ginger; and a quarter of a pound of fresh butter. Set it on hot coals, and simmer it slowly for half an ho...
-Flax-Seed Lemonade
To a large table-spoonful of flax-seed allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverized suga...
-Cocoa
Put into a sauce-pan two ounces of good cocoa (the chocolate nut before it is ground) and one quart of water. Cover it, and as soon as it has come to a boil, set it on coals by the side of the fire, t...
-Cocoa Shells
These can be procured at the principal grocers and confectioners, or at a chocolate manufactory. They are the thin shells that envelope the chocolate kernel, and are sold at a low price; a pound conta...
-Raw Egg
Break a fresh egg into a saucer, and mix a little sugar with it; also, if approved, a small quantity of wine. Beat the whole to a strong froth. It is considered a restorative. ...
-Soda Water
To forty grains of carbonate of soda, add thirty grains or tartaric acid in small crystals. Fill a soda bottle with spring water, put in the mixture, and cork it instantly with a well-fitting cork. ...
-Seidlitz Powders
Fold in a white paper one drachm of Rochelle salts. In a blue paper a mixture of twenty grains of tartaric acid, and twenty-five grains of carbonate of soda. They should all be pulverized very fine. P...
-Bitters
Take two ounces of gentian root, an ounce of Virginia snake root, an ounce of the yellow paring of orange peel, and half a drachrn of cochineal. Steep these ingredients, for a week or more, in a quart...
-Essence Of Peppermint
Mix an ounce of oil of peppermint with a pint of alcohol. Then colour it by putring in some leaves of green mint. Let it stand till the colour is a fine green; then filter it through blotting paper. D...
-Lavender Compound
Fill a quart bottle with lavender blossoms freshly gathered, and put in loosely; then pour in as much of the best brandy as it will contain. Let it stand a fortnight, and then strain it. Afterwards, m...
-Lead Water
Mix two table-spoonfuls of extract of lead with a bottle of rain or river water. Then add two table-spoonfuls of brandy, and shake it well. ...
-Remedy For A Burn.
After immediately applying sweet oil, scrape the inside of a raw potato, and lay some of it on the place, securing it with a rag. In a short time put on fresh potato, and repeat this application very ...
-For Chilblains
Dip the feet every night and morning in cold water, withdrawing them in a minute or two, and drying them by rubbing them very hard with a coarse towel To put them immediately into a pail of brine brou...
-For Corns
Mix together a little Indian meal and cold water, till it is about the consistence of thick mush. Then bind it on the corn by wrapping a small slip of thin rag round the toe. It will not prevent you f...
-Warts
To remove the hard callous horny warts which sometimes appear on the hands of children, touch the wart carefully with a new pen dipped slightly in aqua-fortis. It will give no pain; and after repeatin...
-Ring-Worms
Rub mercurial ointment on the ring-worm previous to going to bed, and do not wash it off till morning. It will effect a cure if persevered in; sometimes in less than a week. ...
-Musquito Bites
Salt wetted into a sort of paste, with a little vinegar, and plastered on the bite, will immediately allay the pain; and if not rubbed, no mark will be seen next day. It is well to keep salt and vineg...
-Antidote For Laudanum
When so large a quantity of laudanum has been swallowed as to produce dan-gerous effects, the fatal drowsiness has been prevented when all other remedies have failed, by administering a cup of the str...
-Green Ointment
Take two or three large handfuls of the fresh-gathered leaves of the Jamestown weed, (called Apple Peru in New England,) and pound it in a mortar till you have extracted the juice. Then put the juice ...
-How To Stop Blood
For a prick with a pin, or a slight cut, nothing will more effectually stop the bleeding than old cobwebs compressed into a lump and applied to the wound, or bound on it with a rag. A scrap of cotton ...
-Perfumery, Etc. Cologne Water
Procure at a druggists, one drachm of oil of lavender, the same quantity of oil of lemon, of oil of rosemary, and of oil of cinnamon; with two drachms of oil of bergamot, all mixed in the same phial, ...
-Lavender Water
Mix two ounces of essential oil of lavender, and two drachms of essence of ambergris, with a pint of spirits of wine; cork the bottle, and shake it hard every day for a fortnight. Use absolute alcohol...
-Hungary Water
Mix together one ounce of oil of rosemary and two drachms of essence of ambergris; add them to a pint of spirits of wine. Shake it daily for a month, and then transfer it to small bottles. ...
-Rose Vinegar
Fill a stone or china jar with fresh rose leaves put in loosely. Then pour on them as much of the best white wine vinegar as the jar will hold. Cover it, and set it in the sun, or in some other warm p...
-Thieves' Vinegar
Take a large handful of lavender blossoms, and the same quantity of sage, mint, rue, wormwood and rosemary. Chop and mix them well. Put them into a jar, with half an ounce of camphor that has been dis...
-Oil Of Flowers
A French process for obtaining essential oils from flowers or herbs has been described as follows:- Take carded cotton, or split wadding-, and steep it in some pure Florence oil, such as is quite clea...
-Balm Of Gilead Oil
Put loosely into a bottle as many balm of Gilead flowers as will come up to a third part of its height; then nearly fill up the bottle with sweet oil, which should be of the best quality. Let it infus...
-Lip Salve
Put into a wide-mouthed bottle four ounces of the best olive oil, with one ounce of the small parts of alkanet root. Stop up the bottle, and set it in the sun, (shaking it often,) till you find the li...
-Cold Cream
Cut up a shilling cake of white wax; put it into a clean sauce-pan with an ounce of oil of sweet almonds, and two large table-spoonfuls of lard. Boil and stir it well. When you take it off the fire, b...
-Soft Pomatum
Soak half a pound of fresh lard and a quarter of a pound of beef marrow in water for two or three days; squeezing and pressing it every day, and changing the water. Afterwards drain off the water, and...
-Cosmetic Paste
Take a quarter of a pound of Castile soap, and cut it into small pieces. Then put it into a tin or porcelain sauce-pan, with just water enough to moisten it well, and set it on hot coals. Let it simme...
-Acid Salt
This is the composition commonly, but erroneously called salt of lemon, and is excellent for removing ink and other stains from the hands, and for taking ink spots out of white clothes. Pound together...
-Sweet Jars
Take a china jar, and put into it three handfuls of fresh damask rose-leaves; three of sweet pinks, three of wall-flowers, and stock gilly-flowers, and equal proportions of any other fragrant flowers ...
-Scented Bags
Take a quarter of a pound of coriander seeds, a quarter of a pound of orris root, a quarter of a pound of aromatic calamus, a quarter of a pound of damask rose leaves, two ounces of lavender blossoms,...
-Violet Perfume
Drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar. Then pound the sugar in a marble mortar with two ounces of orris root powder. This will afford an excellent imitation of the scent ...
-Durable Ink
Take, when empty, one of the little bottles that has contained indelible ink, such as is sold in cases. and wash and rinse it clean. Put into it two inches of lunar caustic; fill it up with soft water...
-Another Durable Ink
For the marking liquid-rub together in a small mortar five scruples of lunar caustic with one drachm of gum arabic, one scruple of sap-green and one ounce of rain water. Keep the bottle three days in ...
-How To Keep Pearl-Ash
Take three ounces of pearl-ash, and put it into a clean black bottle with a pint and a halt (not more) of soft water. The proportion is an ounce of pearl-ash to half a pint of water. Cork it very tigh...
-Almond Paste
Blanch half a pound of shelled sweet almonds, and a quarter of a pound of bitter ones, and beat them in a mortar to a smooth paste-adding by degrees a jill of rose or orange-flower water. Then beat in...
-Miscellaneous Receipts. Minced Oysters
Take fifty fine large oysters, and mince them raw. Chop also four or five small pickled cucumbers, and a bunch of parsley.Grate about two tea-cupfuls of stale bread-crumbs, and beat up the yolks of fo...
-Stewed Black Fish
Flour a deep dish, and lay in the bottom a piece of butter rolled in flour. Then sprinkle it with a mixture of parsley, sweet marjoram, and green onion; all chopped fine. Take your black fish and rub ...
-Fried Smelts
These little fish are considered extremely fine. Before they are cooked, cut off the heads and tails. Sprinkle the smelts with flour, and have ready in a frying pan over the fire plenty of fresh lard ...
-Broiled Sweetbreads
Split open and skewer the sweetbreads; season them with pepper and salt, and with powdered mace. Broil them on a gridiron till thoroughly done. While they are broiling, prepare some melted butter seas...
-Pickled Eggs
Boil twelve eggs quite hard, and lay them in cold water; having peeled off the shells. Then put them whole into a stone jar, with a quarter of an ounce of whole mace, and the same quantity of cloves; ...
-Gumbo Soup
Take four pounds of the lean of a fresh round of beef and cut the meat into small pieces, avoiding carefully all the fat. Season the meat with a little pepper and salt, and put it on to boil with thre...
-Shrewsbury Cakes
Rub three quarters of a pound of butter into two pounds of sifted flour, and mix in half a pound of powdered sugar, and half a pound of currants, washed and dried. Wet it to a stiff paste with rich mi...
-Rice Flummery
To two quarts of milk allow half a pound of ground rice. Take out one pint of the milk, and mix the rice gradually with it into a batter; making it quite smooth and free from lumps. Put the three pint...
-Apple Butter Without Cider
Mix together ten gallons of water, and ten gallons of the best West India molasses. Put it into a large kettle over a good fire; let it come to a hard boil, and skim it as long as any scum continues t...
-An Apple Pot Pie
Make a paste, allowing a pound of butter, or of chopped suet to two pounds and a quarter of flour. Have ready a sufficient quantity of fine juicy acid apples, pared, cored, and sliced. Mix with them b...
-Pudding Catchup
Mix together half a pint of noyau; a pint of sherry or other white wine; the yellow peel of four lemons, pared thin; and half an ounce of mace. Put the whole into a large bottle, and let it stand for ...
-Curacoa
Grate as much fresh orange-peel as will make two ounces when done; the peel of fresh shaddock will be still better. Mix it with a pint of orange juice. Put it into a quart of the strongest and cleares...
-Patent Yeast
Boil half a pound of fresh hops in four quarts of water, till the liquid is reduced to two quarts Strain it, and mix in sufficient wheat flour to make a thin batter; adding half a pint of strong fresh...
-How To Dry Herbs
By drying herbs with artificial heat as quickly as possible, you preserve their scent and flavour much better than when they are dried slowly by exposing them to the sun and air; a process by which a ...
-Peach Kernels
When peaches are in season, have in a convenient place an old basket or something of the sort, in which all the peach stones can be saved; they are too useful to be thrown away. Then have them careful...
-Lemon-Peel
Never throw away the rind of a lemon. Keep a wide-mouthed bottle half full of brandy, and put into it (cut in pieces) all the lemon-rind that you do not immediately want. As the white part of the rind...
-How To Keep Tomatas
Take fine ripe tomatas, and wipe them dry, taking care not to break the skin. Put them into a stone jar with cold vinegar, adding a small thin muslin bag filled with mace, whole cloves, and whole pepp...
-Additional Receipts. French Green Pea Soup
This soup is made without meat. Put into a soup-pot four quarts of shelled green peas, two large onions sliced, a handful of leaves of sweet mar-loram shred from the stalks, or a handful of sweet basi...
-Giblet Soup
Take three pounds of shin of beef or of neck of mutton. Cut off the meat and break the bones. Then put the meat with the bones into a soup-pot, with a tea-spoonful of salt, and three quarts of water. ...
-Gumbo
Take an equal quantity of young tender ochras and of ripe tomatas, (for instance, a quarter of a peck of each.) Chop the ochras fine, and scald and peel the tomatas. Put them into a stew-pan without a...
-Ham Omelet
Take six ounces of cold boiled ham, and mince it very fine, adding a little pepper. Beat separately the whites and yolks of six eggs, and then mix them together; add to them gradually the minced ham. ...
-Batter Pudding
Take a quart of milk, and stir into it gradually eight, large table-spoonfuls of flour, carefully pressing out all the lumps with the back of the spoon, Beat eight eggs very light, and add them by deg...
-Peach Mangoes
Take free-stone peaches of the largest size, (when they are full grown, but not quite ripe,) and lay them in salt and water for two days, covered with a board to keep them down. Then take them out, wi...
-Broiled Tomatas
Take large ripe tomatas; wipe them, and split them in half. Broil them on a gridiron till brown, turning them when half done. Have ready in a dish some butter seasoned with a little pepper. When the t...
-Preserved Tomatas
Take large fine tomatas, (not too ripe,) and scald them to make the skins come off easily. Weigh them, and to each pound allow a pound of the best white sugar, and the grated peel of half a lemon. Put...
-How Tomata Honey
To each pound of tomatas, allow the grated peel of a lemon and six fresh peach-leaves. Boil them slowly till they are all to pieces; then squeeze and strain them through a bag. To each pint of liquid ...
-Preserved Cucumbers
Your cucumbers should be well shaped, and all of the same size. Spread the bottom and sides of a preserving kettle with a thick layer of vine leaves. Then put in the cucumbers with a little alum broke...
-Apple Rice Pudding
Wash half a pint of rice, and boil it till soft and dry. Pare, core, and cut up six large juicy apples, and stew them in as little water as possible. When they are quite tender, take them out, and mas...
-Baked Apple Dumplings
Take large, fine, juicy apples, and pare and core them, leaving them as whole as possible. Put them into a kettle with sufficient water to cover them, and let them parboil a quarter of an hour. Then t...
-Indian Loaf Cake
Mix a tea-cup full of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of butter, adding a salt-spoonful of salt. Put this mixture into a covered pan or skillet, and s...
-Plain Cider Cake
Sift into a large pan a pound and a half of flour, and rub into it half a pound of butter. Mix in three-quarters of a pound of powdered white sugar, an melt a small tea-spoonful of sal-aratus or pearl...
-Tennessee Muffins
Sift three pints of yellow Indian meal, and put one-half into a pan and scald it. Add a good piece of butter. Beat six eggs, whites and yolks separately. The yolks must be beaten till they become very...
-Hoe Cake
Beat the whites of three eggs to a stiff froth, and sift into a pan a quart of wheat flour, adding a salt-spoon of salt. Make a hole in the middle, and mix in the white of egg so as to form a thick ba...
-Milk Toast
Boil a pint of rich milk, and then take it off, and stir into it a quarter of a pound of fresh butter, mixed with a small table-spoonful of flour. Then let it again come to a boil. Have ready two deep...
-Potato Yeast
Pare half a dozen middle-sized potatoes, and boil them in a quart of soft water, mixed with a handful of hops, till quite soft. Then mash the potatoes smooth, not leaving in a single lump. Mix with th...
-Cream Cheese
The cheese so called, of which numbers are brought to Philadelphia market, is not made entirely of cream, but of milk warm from the cow, (and therefore unskimmed,) mixed with cream of last night. To a...
-Almond Bread
Blanch, and pound in a mortar, half a pound of shelled sweet almonds till they are a smooth paste, adding rose-water as you pound them. They should be done the day before they are wanted. Prepare a po...
-Custard Cakes
Mix together a pound of sifted flour and a quarter of a pound of powdered loaf-sugar. Divide into four a pound of fresh butter; mix one-fourth of it with the flour, and make it into a dough. Then roll...
-Honey Ginger Cake
Rub together a pound of sifted flour and three-quarters of a pound of fresh butter. Mo in, a tea-cup of fine brown sugar, two large table-spoonfuls of strong ginger, and (if you like them) two table-s...
-Rock Cake
Blanch three-quarters of a pound of shelled sweet almonds, and bruise them fine in a mortar, but not to a smooth paste as for maccaroons. Add, as you pound them, a little rose-water. Beat to a stiff f...
-Frozen Custard
Slice a vanilla bean, and boil it slowly in half a pint of milk, till all the strength is extracted and the milk highly flavoured with the vanilla. Then strain it, and set it aside. Mix a quart of cre...
-Cherry Cordial
Take a bushel of fine ripe cherries, either red or black, or mixed; stone them, put them into a clean wooden vessel, and mash them with a mallet or beetle. Then boil them about ten minutes, and strain...
-Common Ice Cream
Split into pieces a vanilla bean, and boil it in a very little milk till the flavour is well extracted; then strain it. Mix two table-spoonfuls of arrowroot powder, or the same quantity of fine powder...
-Pink Champagne Jelly
Beat up the white of an egg to a stiff froth, and then stir it hard into three wineglasses of filtered water. Put twelve ounces of the best double-refined loaf-sugar (powdered fine and sifted) into a ...
-A Charlotte Russe
Boil in half a pint of milk a split vanilla bean, till all the flavour is extracted. Then strain the milk, and when it is cold stir into it the yolks of four beaten eggs, and a quarter of a pound of p...
-A Charlotte Polonaise
Boil over a slow fire a pint and a half of cream. While it is boiling have ready six yolks of eggs, beaten up with two table-spoonfuls of powdered arrow-root, or fine flour. Stir this gradually into t...
-Apple Compote
Take large ripe pippin apples. Pare, core, and weigh them, and to each pound allow a pound of fine loaf-sugar and two lemons. Parboil the apples, and then set them out to cool. Pare off very nicely wi...
-Sour Milk
To recover milk that has turned sour, stir in powdered carbonate of magnesia, of which allow a heaped tea-spoonful to each quart of milk. ...
-Appendix, Containing New Receipts. Orange Cake
Take four ripe oranges, and roll them under your hand on the table. Break up a pound of the best loaf-sugar, and on some of the pieces rub off the yellow rind of the oranges. Then cut the oranges, and...
-Citron Cake
Cut a pound of candied citron into slips. Spread it on a large dish. Sprinkle it thickly with sifted flour till it is entirely white with it, tumbling the citron about with your hands till every piece...
-Boston Cream Cakes
From a quart of rich milk or cream take half a pint, and put it into a small saucepan, with a vanilla bean, and a stick of the best Ceylon cinnamon, broken in pieces. Cover the saucepan closely, and l...
-Connecticut Loaf Cake
For this cake you must prepare, the day before, three pounds of sifted flour, two pounds of powdered white sugar, four nutmegs, and a quarter of an ounce of mace powdered fine; two pounds of stoned ra...
-Clove Cakes
Rub a pound of fresh butter (cut up) into three pounds of sifted flour; adding, by degrees, a pound of fine brown sugar, half an ounce of cloves ground or powdered, and sufficient West India molasses ...
-Soft Gingerbread
Beat to a cream half a pound of fresh butter cut up in a deep pan, among half a pound of brown sugar, and at the beginning set near the fire to soften it a little, but not to melt it. Add two large ta...
-Fine Cookies
Sift into a pan five large tea-cupsful of flour, and rub into it one tea-cup of fresh butter; add two cups of powdered white sugar, and a handful or two of carraway seeds; wet it with an egg well beat...
-Indian Cup Cakes
Sift a pint and a half of yellow Indian meal, and mix it with half a pint wheat flour. Beat two eggs very light, and then stir them gradually into the meal, in turn with almost a quart of sour milk. I...
-Bran Batter-Cakes
Mix a quart of bran with a handful of wheat flour, and a level tea-spoonful of salt. Pour in sufficient milk-warm water to make a thick batter. Add two table-spoonfuls of brewer's yeast, or three, if ...
-Apple Bread Pudding
Pare, core, and slice thin, a dozen or more fine juicy pippins, or bell-flowers, strewing among them some bits of the yellow rind of a large lemon that has been pared very thin, and squeezing over the...
-Apple Custards
Take fine juicy apples, sufficient when stewed to fill two soup plates. Pare, core, and slice them. Add a lump of butter, about the size of a walnut, and the grated peel of a lemon; and stew them with...
-New England Pumpkin Pie
Take a quart of slewed pumpkin. Put it into a sieve, and press and strain it is dry as possible. Then set it away to get cold. Beat eight eggs very light, and stir them gradually into the pumpkin, a l...
-West India Cocoa-Nut Pudding
Cut up and akin a large ripe cocoa-nut, and grate it fine. Then put the grated cocoa-nut into a clean cloth, and squeeze and press it till all the moisture is taken out. Spread it on a broad tin pan, ...
-Yankee Tea Cakes
Cut up half a pound of fresh butter in a pint of milk, and warm it a little, so as to soften but not melt the butter. Add, gradually, half a pound of powdered white sugar, in turn with three well-beat...
-Gelatine Jelly
Gelatine is used as a substitute for calves feet in making jelly. It is prepared in light yellowish sheets, and can be purchased at the druggists'. The chief advantage in gelatine is, that by keeping ...
-Biscuit Ice Cream
This is the biscuit glace so popular in France. Take some pieces of broken loaf-sugar, and rub off on them the yellow rind of four lemons, or oranges. Then pulverize the sugar, and mix it with half a ...
-Maccaroon Ice Cream
From a quart of cream lake half a pint, and boil in it slowly two ounces of bitter almonds, or peach kernels, previously blanched and broken up. Then, When it is highly flavoured with the almonds, str...
-Orange Water Ice
To four pounds of the best double refined loaf-sugar, allow a quart of water, and four dozen large ripe deep-coloured oranges. Having rolled the oranges on the table under your hand to increase the qu...
-Lemon-Water Ice
May be made in the above manner, only that you must allow an additional pound of sugar, and use the zest or yellow rind of all the lemons. ...
-Strawberry-Water Ice
To each pound of loaf-sugar allow half a pint of water, and three quarts of ripe strawberries. Having broken up the sugar, put it into a preserving-kettle, and pour on it the water in the above propor...
-Raspberry-Water Ice
Is made exactly as above. You may heighten the colour of these ices by adding to the juice a little cochineal, which it is very convenient to keep in the house ready prepared. To do this, mix togethe...
-Grape-Water Ice
Is made as above, first mashing the grapes with a wooden beetle, before you put them into the bag for squeezing the juice. Currants for water ice must also be mashed before squeezing in the bag. ...
-Pine-Apple Water Ice
Having pared and sliced a sufficient number of very ripe pine-apples, cut the slices into small bits, put them into a deep dish or a tureen, sprinkle among them powdered loaf-sugar, cover them and let...
-Peach-Water Ice
Take soft, ripe, juicy, freestone peaches, pare them, stone them, and cut them in pieces. Put the pieces into a linen bag and squeeze the juice into a deep pan. Clack the stones, scald and blanch the ...
-A Fine Charlotte Russe
For this purpose you must have a circular or drum-shaped un mould, or a pair or more of them. The mould should be without a bottom. They can be procured at a tin-store, and are useful for other purpos...
-Coffee Custard
For this purpose the coffee should be cold drawn. Take a large half pint of fresh ground coffee, which should be of the best quality, and roasted that day. Put it into a grecque or French coffee pot, ...
-Preserved Limes, Or Small Lemons
Take limes, or small lemons that are quite ripe, and all about the same size. With a sharp penknife scoop a hole at the stalk end of each, and loosen the pulp all around the inside, taking care not to...
-Pine-Apple Marmalade
Take the largest, ripest, and most perfect pine-apples. Pare them, and cut out whatever blemishes you may find. Weigh each pine-apple, balancing the other scale with an equal quantity of the best doub...
-Orange Drops
Squeeze through a strainer the juice of a dozen or more ripe oranges. Have ready some of the best double refined loaf-sugar, powdered as fine as possible, and sifted. Mix gradually the sugar with the ...
-Fine Lemon Syrup
The best time for making lemon syrup is early in the spring. Lemons are then plenty, and the syrup mixed with ice-water, makes a pleasant beverage for summer. It is best and cheapest to buy lemons by ...
-Croquant Cake
Take three quarters of a pound of almonds, (of which two ounces, or more, should be the bitter sort,) and blanch and slice them. Powder three quarters of a pound of fine white sugar. Sift three quarte...
-Sassafras Mead
Mix gradually with two quarts of boiling water, three pounds and a half of the best brown sugar, a pint and a half of good West India molasses, and a quarter of a pound of tartaric acid. Stir it well,...
-Fine Tomata Catchup
Take a large quantity of tomatas, and scald and peel them. Press them through a fine hair-sieve, and boil the pulp in either a porcelain or a bell-metal preserving-kettle, as tin or iron will blacken ...
-Green Tomata Pickles
Slice a gallon of the largest green tomatas, and salt them over night to your taste. In the morning mix together a table-spoonful of ground black pepper; one of mace; one of cloves; four pods of red p...
-Red Tomata Pickles
Fill three quarters of a jar with small, round, button tomatas when quite ripe. Put them in whole, and then pour over them sufficient cold vinegar (highly flavoured with mace, cloves, and whole black ...
-Hashed Veal
Always save the gravy of roast meat. Having skimmed off the fat, and poured the gravy through a strainer into a jar, cover it closely, and set it away in a refrigerator, or some very cold place, till ...
-French Chicken Salad
Take a large, fine, cold fowl, and having removed the skin and fat, cut the flesh from the bones in very small shreds, not more than an inch long. The dressing should not be made till immediately befo...
-Normandy Soup
Take four pounds of knuckle of veal. Put it into a soup pot with twenty common-sized onions, and about four quarts of water. Let it simmer slowly for two hours or more. Then put in about one third of ...
-How Tomata Soup
Take a fore-leg of beef, and cut it up into small pieces. Put the meat with the bones into a soup-pot, and cover it with a gallon of water. Season it with pepper, and a little salt. Boil and skim it w...
-Calves' Feet Soup
Take eight calves' feet (two sets) and season them with a small tea-spoonful of salt, half a tea-spoonful of cayenne, and half a tea-spoonful of black pepper, all mixed together and rubbed over the fe...
-Fine Calves' Head Soup
Boil in as much water as will cover it, a calf's head with the skin on, till you can slip out the bones. Then take a fore-leg of beef, and a knuckle of veal; cut them up, and put them (bones and all) ...
-The Best Clam Soup
Put fifty clams into a large pot of boiling water, to make the shells open easily. Take a knuckle of veal, cut it into pieces (four calves' feet split in half will be still better) and put it into a s...
-Baked Clams
In taking out the clams, save several dozen of the largest and finest shells, which must afterwards be washed clean, and wiped dry. Chop the clams fine, and mix with them some powdered mace and nutmeg...
-Fine Stewed Oysters
Strain the liquor from two hundred large oysters, and putting the half of it into a saucepan, add a table-spoonful of whole mace, and let it come to a hard boil, skimming it carefully. Have ready six ...
-Spiced Oysters
To four hundred large oysters allow a pint of cider vinegar, four grated nutmegs, sixteen blades of whole mace, six dozen of whole cloves, three dozen whole pepper corns, and a salt-spoonful of cayenn...
-How To Keep Fresh Eggs
Have a close, dry keg, for the purpose of receiving the eggs as they are brought in fresh from the hen's nests. An old biscuit keg will be best. Keep near it a patty-pan, or something of the sort, to ...
-A Molasses Pie
Make a good paste, and having rolled it out thick, line a pie-dish with a portion of it. Then fill up the dish with molasses, into which you have previously stirred a table-spoonful, or more, of groun...
-Soup Lalucy
Take a large fowl; cut it up; put it with a few small onions into a soup-pot, and fry it brown in plenty of lard. Afterwards pour in as much water as you intend for the soup, and boil it slowly till t...
-Mint Julep
This can only be made when fresh green mint is in season. Lay at the bottom of a large tumbler, one or two round slices of pine-apple nicely pared; and cover them with a thick layer of loaf-sugar, po...
-A Union Pudding
The night before you make this pudding, take a piece of rennet, in size rather more than two inches square, and carefully wash off in two cold waters all the salt from the outside. Then wipe it dry. P...
-Cocoa-Nut Candy
Take three cocoa-nuts and grate their meat on a coarse grater. Weigh the grated cocoa-nut, and to each pound, allow one pound of the best double-refined loaf-sugar. Put the sugar into a preserving ket...
-Preserved Green Tomatas
Take a peck of button tomatas, full grown, but quite green. Weigh them, and to each pound allow a pound of the best double-refined loaf-sugar, broken up small. Scald. and peel them. Have ready ten lem...
-Preserved Figs
Take figs when perfectly ripe, and wipe them carefully, leaving the stem about half an inch long. Boil them rapidly, for about ten minutes, in water that has a small bag of hickory wood-ashes laid at ...
-Myrtle Oranges Preserved
The small myrtle of the South, makes a very fine green sweetmeat. Lay them three days in weak salt and water. Then three days in cold water, changed at least three times a day. Afterwards, put a layer...
-How To Keep Strawberries
Take the largest and finest ripe strawberries, hull them, and put them immediately into large wide-mouthed bottles, filling them quite up to the top. Cork them directly, and be sure to wire the corks...
-How To Keep Peaches
Take fine ripe juicy free-stone peaches. Pare them, and remove the stones by thrusting them out with a skewer, leaving the peaches as nearly whole as possible. Or you may cut them in half. Put them im...
-Green Corn Muffins
Having boiled the corn, grate it, as if for a pudding. Beat six eggs very light, and stir them gradually into a quart of milk. Then stir in, by degrees, the grated corn, till you have a moderately thi...
-Compote Of Sweet Potatoes
Select fine large sweet potatoes, all nearly the same size. Boil them well and then peel off the skins. Then lay the potatoes in a large baking-dish; put some pieces of fresh butter among them, and sp...
-Baked Ham
Soak a nice small sugar-cured ham in cold water, from early in the evening till next morning - changing the water at bed-time. (It may require twenty-four hours' soaking.) Trim it nicely, and cut the ...
-Mushroom Sweet-Breads
Take four fine fresh sweet-breads; trim them nicely, split them open, and remove the gristle or pipe. Then lay the sweet-breads in warm water till all the blood is drawn out. Afterwards, put them into...
-Pancake Ham
Cut very thin some slices of cold ham, making them all nearly of the same size and shape. Beat six eggs very light, and smooth. Stir them, gradually, into a pint of rich milk, alternately with six tab...
-An Apple Pandowdy
Make a good plain paste. Pare, core, and slice half a dozen or more fine large juicy apples, and strew among them sufficient brown sugar to make them very sweet; adding some cloves, cinnamon, or lemon...
-Honey Paste (For The Hands.)
Take half a pound of strained honey, half a pound of white was, and half a pound of fresh lard. Cut up the was very small, put it into a porcelain-lined saucepan, and set it over the fire till it is q...
-Glycerine
This is an excellent and very convenient preparation for the hands. Buy a bottle of it at one of the best druggists, and keep it well corked. After washing your hands with palm or castile soap, empty ...
-How To Keep Off Musquitoes
Before going to bed, put a little eau de cologne into a basin of clean water, and with this wash your face, neck, hands, and arms, letting it dry on. The musquitoes then will not touch you. It may be...
-Corn-Starch Blancmange
Buy at one of the best grocer's, a half-pound paper of corn-starch flour. Boil a quart of milk, taking out of it a large tea-cup-full, which you may put into a pan. While the milk is boiling, mix with...
-Farina
Is the finest, lightest, and most delicate preparation of wheat flour. It is excellent for all sorts of boiled puddings, for flummery, and blancmange. Also, as gruel for the sick. ...
-Cinnamon Cake
Take as much of the very best and lightest bread-dough as will weigh a pound. The dough must have risen perfectly, so as to have cracked all over the surface. Put it into a pan, and mix into it a qua...
-Thawing Frozen Meat, Etc
If meat, poultry, fish, vegetables, or any other article of food, when found frozen, is thawed by putting it into warm water or placing it before the fire, it will most certainly spoil by that process...
-Keeping Meat, Etc, In Summer
In summer, meat, poultry, fish, fruit, etc., should always be kept in ice, from the time they are brought from market till it is time to cook them. Families, who have not an ice-house, should have two...
-Broiled Shad
Cut off the head and tail, and clean the fish. Wipe it very dry with a cloth, and sprinkle the inside with a little salt and pepper. You may either broil it split open, and laid flat; or you may cut i...
-Apple Pork
Take a fillet of fine fresh pork, and rub it slightly all over with a very little salt and pepper. Score the outside skin in diamonds. Take out the bone, and fill up the place with fine juicy apples, ...
-Stewed Salt Pork
Take a good piece of salt pork, (not too fat,) and, early in the evening, lay it in water, to soak all night, changing the water about bed-time. In the morning, drain and wash the pork, and cut it in ...
-How To Make Good Toast
Cut the bread in even slices, and moderately thick. When cut too thin, toast is hard and tasteless. It is much nicer when the crust is pared off before toasting. A long-handled toasting-fork (to be ob...
-Carving
The seat for the carver should be somewhat elevated above the other chairs: it is extremely ungraceful to carve standing, and it is rarely done by any person accustomed to the business. Carving depend...
-How To Draw Poultry, Etc
Though to prepare poultry for cooking is by no means an agreeable business, yet some knowledge of it may be very useful to the mistress of a house, in case she should have occasion to instruct a serva...
-Cuts of Beef Chart
1. Sirloin. 10. Fore Rib: 7 Ribs. 2. Rump. 11. Middle Rib: 4 Ribs 3. Edge Bone. 12. Chuck Rib: 2 Ribs. 4. Buttock. 13. Brisket. 5. Mous...
-Cuts of Veal Chart
1. Loin. Best End. 6. Breast, Best End. 2. Fillet. 7. Blade Bone. 3. Loin, Chump End. 8. Fore Knuckle. 4. Hind Knuckle. 9. Breast, Brisket End. ...
-Cuts of Mutton Chart
1. Leg. 2. Shoulder. 3. Loin, Best End. 4 Loin. Chump End 5. Neck. Best End. 6. Breast. 7. Neck, Scrag End. Note. A Chine is...
-Cuts of Pork Chart
1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring. ...
-Cuts of Venison Chart
1. Shoulder. 2. Neck. 3. Haunch. 4. Breast. 5. Scrag. ...







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