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diff --git a/22114-h/22114-h.htm b/22114-h/22114-h.htm new file mode 100644 index 0000000..2ca84bf --- /dev/null +++ b/22114-h/22114-h.htm @@ -0,0 +1,5239 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli + </title> + <style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + p { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + + h1, h2, h3, h4 { + text-align: center; + clear: both; + } + + h2 { margin-top: 60px; } + + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + + em { font-style: italic; } + + table { margin-left: auto; margin-right: auto; } + + body { margin-left: 15%; + margin-right: 15%; + } + + .sup { vertical-align: super; font-size: smaller; } + .sub { vertical-align: sub; font-size: smaller; } + + .pagenum { position: absolute; + left: 87%; + font-size: smaller; + text-align: right; + } + + .center { text-align: center; } + .smcap { font-variant: small-caps; } + + .figcenter { margin: auto; text-align: center; } + .figright { float: right; clear: right; margin-left: 1em; margin-bottom: 1em; + margin-top: 1em; margin-right: 0; padding: 0; text-align: center;} + + p.ad { width: 70%; margin-left: auto; margin-right: auto; } + + #articles { width: 80%; } + #articles th { font-weight: normal; font-style: italic; text-align: right; padding-left: 20px; } + #articles td { text-align: right; vertical-align: bottom; } + #articles td.article { text-align: left; } + + ul.index { margin-bottom: 20px; } + + ul.index li { list-style-type: none; padding-left: 0px; margin-bottom: 4px; } + + #epilogue { border: 2px dashed black; padding: 20px; width: 70%; margin-top: 80px; margin-bottom: 60px; margin-left: auto; margin-right: auto;} + + // --> + /* XML end ]]>*/ + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of A Plain Cookery Book for the Working Classes, by +Charles Elmé Francatelli + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: A Plain Cookery Book for the Working Classes + +Author: Charles Elmé Francatelli + +Release Date: July 21, 2007 [EBook #22114] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK PLAIN COOKERY BOOK *** + + + + +Produced by Chris Curnow, Jana Srna and the Online +Distributed Proofreading Team at http://www.pgdp.net + + + + + + +</pre> + + + +<h2>PHILLIPS & COMPY.,</h2> + +<p class="center" style="font-size: larger;">TEA MERCHANTS,</p> + +<p class="center">8, KING WILLIAM STREET, CITY, LONDON, E.C.,</p> + +<p class="center" style="font-size: smaller;">Invariably sell</p> + +<p class="center">THE BEST AND CHEAPEST</p> + +<p class="center" style="font-size: larger;">TEAS AND COFFEES IN ENGLAND.</p> + +<hr style="width: 15%;" /> + +<p class="center" style="font-size: larger;">GOOD STRONG USEFUL CONGOU,</p> + +<p class="center">2s. 6d., 2s. 8d., 2s. 10d., 3s., and 3s. 4d.</p> + +<p class="center" style="font-size: larger;">PURE COFFEES,</p> + +<p class="center">1s., 1s. 2d., 1s. 4d., 1s. 6d.</p> + +<p class="center"><em style="letter-spacing: 0.2em;">A PRICE–CURRENT FREE.</em></p> + +<p class="center" style="font-size: larger;">Pure Preserving and other Sugars at Market Prices.</p> + +<hr style="width: 15%;" /> + +<p class="center">ALL GOODS SENT CARRIAGE FREE WITHIN EIGHT<br/> +MILES OF LONDON.</p> + +<p class="center">Teas and Coffees <em>Carriage Free</em> to all England, if to value of 40s.</p> + +<hr style="width: 15%;" /> + +<h3>PHILLIPS AND COMPANY,</h3> + +<p class="center" style="font-size: larger;">TEA MERCHANTS,</p> + +<p class="center">KING WILLIAM STREET, CITY, LONDON, E.C.</p> + +<h2>The Best Food for Children, Invalids,<br/> and +Others.</h2> + +<h3>ROBINSON'S PATENT BARLEY,</h3> + +<p class="ad">For making superior Barley Water in Fifteen Minutes, has not only +obtained the Patronage of Her Majesty and the Royal Family, but has +become of general use to every class of the community, and is acknowledged +to stand unrivalled as an eminently pure, nutritious, and light Food for +Infants and Invalids; much approved for making a delicious Custard Pudding, +and excellent for thickening Broths or Soups.</p> + + +<h3>ROBINSON'S PATENT GROATS,</h3> + +<p class="ad">For more than thirty years have been held in constant and increasing public +estimation, as the purest farina of the Oat, and as the best and most valuable +preparation for making a pure and delicate GRUEL, which forms a +light and nutritious support for the aged, is a popular recipe for colds and +influenza, is of general use in the sick chamber, and alternately with the +Patent Barley is an excellent Food for Infants and Children. Prepared only +by the Patentees,</p> + +<p class="center" style="font-size: larger;">ROBINSON, BELLVILLE, AND CO.,</p> + +<p class="center" style="font-size: smaller;">PURVEYORS TO THE QUEEN,</p> + +<p class="center">64, RED LION STREET, HOLBORN, LONDON.</p> + + +<h2>EPPS'S COCOA,</h2> + +<p class="center">(Commonly called Epps's Homœopathic Cocoa),</p> + +<p class="center" style="font-size: smaller;">IS DISTINGUISHED FOR ITS</p> + +<p class="center">DELICIOUS AROMA, GRATEFUL SMOOTHNESS,<br/> +AND INVIGORATING POWER;</p> + +<p class="center">And to these qualities it is indebted for the adoption it now obtains as a</p> + +<p class="center" style="font-size: larger;">BREAKFAST BEVERAGE,</p> + +<hr style="width: 15%;" /> + +<p class="center">DIRECTIONS FOR USE.</p> + +<p class="ad">Mix two tea-spoonfuls of the Powder with as much <em>cold</em> Milk as will +form a stiff paste; then add, <em>all at once</em>, a sufficient quantity of <em>boiling</em> +Milk, or Milk and Water in equal portions, to fill a breakfast cup.</p> + +<hr style="width: 15%;" /> + +<p class="center"><em><span class="sup">1</span>/<span class="sub">4</span>-lb., <span class="sup">1</span>/<span class="sub">2</span>-lb., and 1-lb. Packets, at 1s. 6d. per lb.</em></p> + +<p class="center ad">Sold by Grocers in every part of London, and by Grocers, Confectioners, +and Druggists in the Country.</p> + +<div class="figcenter" style="width: 600px; margin-top: 80px; margin-bottom: 80px;"> +<img src="images/i005.png" width="600" height="405" alt="Image 01" title="" /> +</div> + +<h3>A PLAIN</h3> + +<h1>COOKERY BOOK</h1> + +<h4>FOR THE</h4> + +<h2 style="margin-top: 0px; margin-bottom: 60px;">WORKING CLASSES.</h2> + + +<p class="center">BY</p> + +<p class="center" style="font-size: larger;">CHARLES ELMÉ FRANCATELLI,</p> + +<p class="center" style="font-size: smaller;">LATE MAÎTRE D'HÔTEL AND CHIEF COOK TO HER MAJESTY THE<br/> +QUEEN. AUTHOR OF "THE MODERN COOK" AND<br/> +"THE COOK'S GUIDE."</p> + +<div class="figcenter" style="width: 200px; margin-top: 40px; margin-bottom: 40px;"> +<img src="images/icover.png" width="200" height="97" alt="Colophon" title="" /> +</div> + +<p class="center">NEW EDITION.</p> + + +<p class="center" style="font-size: larger; margin-top: 40px;">LONDON:<br/> +ROUTLEDGE, WARNE, AND ROUTLEDGE,</p> + +<p class="center">FARRINGDON STREET.</p> + + +<p class="center" style="margin-top: 80px;">Reprinted from the edition of 1852</p> + +<p class="center">Re-issued 1977 by<br/> +<span style="letter-spacing: 0.2em;">SCOLAR PRESS</span><br/> +39 Great Russell Street, London WC1</p> + +<p class="center">Reprinted 1978</p> + +<p class="center">ISBN 0 85967 390 1</p> + +<p class="center" style="margin-bottom: 80px;">Printed in England<br/> +by Shenval Press, London and Harlow</p> + + + + +<h2>INTRODUCTION.</h2> + + +<p>My object in writing this little book is to show you +how you may prepare and cook your daily food, so as +to obtain from it the greatest amount of nourishment +at the least possible expense; and thus, by skill and +economy, add, at the same time, to your comfort and +to your comparatively slender means. The Recipes +which it contains will afford sufficient variety, from +the simple every-day fare to more tasty dishes for the +birthday, Christmas-day, or other festive occasions.</p> + +<p>In order to carry out my instructions properly, +a few utensils will be necessary. Industry, good +health, and constant employment, have, in many instances, +I trust, enabled those whom I now address +to lay by a little sum of money. A portion of this +will be well spent in the purchase of the following +articles:—A cooking-stove, with an oven at the side, +or placed under the grate, which should be so planned +as to admit of the fire being open or closed at will; +by this contrivance much heat and fuel are economized; +there should also be a boiler at the back of +the grate. By this means you would have hot water<span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span> +always ready at hand, the advantage of which is considerable. +Such poor men's cooking-stoves exist, on +a large scale, in all modern-built lodging-houses. Also, +a three-gallon iron pot with a lid to it, a one-gallon +saucepan, a two-quart ditto, a frying-pan, a gridiron, +and a strong tin baking-dish.</p> + +<p>Here is a list of the cost prices at which the +above-named articles, as well as a few others equally +necessary, may be obtained of all ironmongers:—</p> + +<table summary="List of articles to be obtained" id="articles"> +<tr> + <th> </th> + <th>£</th> + <th>s.</th> + <th>d.</th> +</tr> +<tr> + <td class="article">A cooking-stove, 2 ft. 6 in. wide, with oven only</td> + <td>1</td> + <td>10</td> + <td>0</td> +</tr> +<tr> + <td class="article">Ditto, with oven and boiler</td> + <td>1</td> + <td>18</td> + <td>0</td> +</tr> + +<tr> + <td class="article">A three-gallon oval boiling pot</td> + <td>0</td> + <td>4</td> + <td>6</td> +</tr> +<tr> + <td class="article">A one-gallon tin saucepan, and lid</td> + <td>0</td> + <td>2</td> + <td>6</td> +</tr> +<tr> + <td class="article">A two-quart ditto</td> + <td>0</td> + <td>1</td> + <td>6</td> +</tr> +<tr> + <td class="article">A potato steamer</td> + <td>0</td> + <td>2</td> + <td>0</td> +</tr> +<tr> + <td class="article">An oval frying-pan, from</td> + <td>0</td> + <td>0</td> + <td>10</td> +</tr> +<tr> + <td class="article">A gridiron, from</td> + <td>0</td> + <td>1</td> + <td>0</td> +</tr> +<tr> + <td class="article">A copper for washing or brewing, twelve gallons</td> + <td>1</td> + <td>10</td> + <td>0</td> +</tr> +<tr> + <td class="article">A mash-tub, from</td> + <td>0</td> + <td>10</td> + <td>0</td> +</tr> +<tr> + <td class="article">Two cooling-tubs (or an old wine or beer cask cut in halves, would be cheaper, and answer the same purpose), each 6<em>s.</em>;</td> + <td>0</td> + <td>12</td> + <td>0</td> +</tr> +<tr> + <td> </td> + <td colspan="3" style="vertical-align: middle;"><hr style="width: 100%; margin: 0px; padding: 0px;"/></td> +</tr> +<tr> + <td> </td> + <td>£ 6</td> + <td>12</td> + <td>4</td> +</tr> +<tr> + <td> </td> + <td colspan="3" style="vertical-align: middle;"><hr style="width: 100%; margin: 0px; padding: 0px;"/></td> +</tr> +</table> + +<p>To those of my readers who, from sickness or<span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span> +other hindrance, have not money in store, I would +say, strive to lay by a little of your weekly wages to +purchase these things, that your families may be well +fed, and your homes made comfortable.</p> + +<p>And now a few words on baking your own bread. +I assure you if you would adopt this excellent practice, +you would not only effect a great saving in your +expenditure, but you would also insure a more substantial +and wholesome kind of food; it would be free +from potato, rice, bean or pea flour, and alum, all of +which substances are objectionable in the composition +of bread. The only utensil required for bread-making +would be a tub, or trough, capable of working a bushel +or two of flour. This tub would be useful in brewing, +for which you will find in this book plain and easy +directions.</p> + +<p>I have pointed out the necessity of procuring +these articles for cooking purposes, and with the +injunction to use great care in keeping them +thoroughly clean, I will at once proceed to show +you their value in a course of practical and economical +cookery, the soundness and plainness of which I sincerely +hope you will all be enabled to test in your +own homes.</p> + + + +<h2>COOKERY BOOK.</h2> + + +<h3><a name="No_1" id="No_1">No. 1. <span class="smcap">Boiled Beef.</span></a></h3> + +<p>This is an economical dinner, especially where +there are many mouths to feed. Buy a few pounds +of either salt brisket, thick or thin flank, or buttock +of beef; these pieces are always to be had at a low +rate. Let us suppose you have bought a piece +of salt beef for a Sunday's dinner, weighing about five +pounds, at 6 <span class="sup">1</span>/<span class="sub">2</span><em>d.</em> per pound, that would come to 2<em>s.</em> 8 <span class="sup">1</span>/<span class="sub">2</span><em>d.</em>; +two pounds of common flour, 4<em>d.</em>, to be made into suet +pudding or dumplings, and say 8 <span class="sup">1</span>/<span class="sub">2</span><em>d.</em> for cabbages, parsnips, +and potatoes; altogether 3<em>s.</em> 9<em>d.</em> This would +produce a substantial dinner for ten persons in family, +and would, moreover, as children do not require much +meat when they have pudding, admit of there being +enough left to help out the next day's dinner, with +potatoes.</p> + + +<h3><a name="No_2" id="No_2">No. 2. <span class="smcap">How to Boil Beef.</span></a></h3> + +<p>Put the beef into your three or four gallon pot, +three parts filled with cold water, and set it on the +fire to boil; remove all the scum that rises to the +surface, and then let it boil gently on the hob; +when the meat has boiled an hour and is about half<span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span> +done, add the parsnips in a net, and at the end of +another half hour put in the cabbages, also in a net. +A piece of beef weighing five or six pounds will require +about two hours' gentle boiling to cook it thoroughly. +The dumplings may, of course, be boiled +with the beef, etc. I may here observe that the +dumplings and vegetables, with a small quantity of the +meat, would be all-sufficient for the children's meal.</p> + + +<h3><a name="No_3" id="No_3">No. 3. <span class="smcap">Economical Pot Liquor Soup.</span></a></h3> + +<p>A thrifty housewife will not require that I should +tell her to save the liquor in which the beef has been +boiled; I will therefore take it for granted that the +next day she carefully removes the grease, which +will have become set firm on the top of the broth, into +her fat pot; this must be kept to make a pie-crust, +or to fry potatoes, or any remains of vegetables, +onions, or fish. The liquor must be tasted, and if it +is found to be too salt, some water must be added to +lessen its saltness, and render it palatable. The pot +containing the liquor must then be placed on the fire +to boil, and when the scum rises to the surface it +should be removed with a spoon. While the broth is +boiling, put as many piled-up table-spoonfuls of oatmeal +as you have pints of liquor into a basin; mix +this with cold water into a smooth liquid batter, and +then stir it into the boiling soup; season with some +pepper and a good pinch of allspice, and continue +stirring the soup with a stick or spoon on the fire +for about twenty minutes; you will then be able to +serve out a plentiful and nourishing meal to a large +family at a cost of not more than the price of the +oatmeal.</p> + + +<h3><a name="No_4" id="No_4">No. 4. <span class="smcap">Potato Soup for Six Persons.</span></a></h3> + +<p>Peel and chop four onions, and put them into a +gallon saucepan, with two ounces of dripping fat, or<span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span> +butter, or a bit of fat bacon; add rather better than +three quarts of water, and set the whole to boil on +the fire for ten minutes; then throw in four pounds +of peeled and sliced-up potatoes, pepper and salt, and +with a wooden spoon stir the soup on the fire for about +twenty-five minutes, by which time the potatoes will +be done to a pulp, and the soup ready for dinner or +breakfast.</p> + + +<h3><a name="No_5" id="No_5">No. 5. <span class="smcap">Pea Soup for Six Persons.</span></a></h3> + +<p>Cut up two and a-half pounds of pickled pork, +or some pork cuttings, or else the same quantity of +scrag end of neck of mutton, or leg of beef, and put +any one of these kinds of meat into a pot with a gallon +of water, three pints of split or dried peas, previously +soaked in cold water over-night, two carrots, four +onions, and a head of celery, all chopped small; season +with pepper, but <em>no</em> salt, as the pork, if pork is used, +will season the soup sufficiently; set the whole to boil +very gently for at least three hours, taking care to +skim it occasionally, and do not forget that the peas, +etc., must be stirred from the bottom of the pot now +and then; from three to four hours' gentle boiling will +suffice to cook a good mess of this most excellent and +satisfying soup. If fresh meat is used for this purpose, +salt must be added to season it. Dried mint +may be strewn over the soup when eaten.</p> + + +<h3><a name="No_6" id="No_6">No. 6. <span class="smcap">Onion Soup for Six Persons.</span></a></h3> + +<p>Chop fine six onions, and fry them in a gallon +saucepan with two ounces of butter or dripping fat, +stirring them continuously until they become of a very +light colour; then add six ounces of flour or oatmeal, +and moisten with three quarts of water; season with +pepper and salt, and stir the soup while boiling for +twenty minutes, and when done, pour it out into a +pan or bowl containing slices of bread.</p> + + +<p><span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span></p> +<h3><a name="No_7" id="No_7">No. 7. <span class="smcap">Broth made from Bones for Soup.</span></a></h3> + +<p>Fresh bones are always to be purchased from +butchers at about a farthing per pound; they must +be broken up small, and put into a boiling-pot with a +quart of water to every pound of bones; and being +placed on the fire, the broth must be well skimmed, +seasoned with pepper and salt, a few carrots, onions, +turnips, celery, and thyme, and boiled very gently +for six hours; it is then to be strained off, and put +back into the pot, with any bits of meat or gristle +which may have fallen from the bones (the bones left +are still worth a farthing per pound, and can be sold +to the bone-dealers). Let this broth be thickened +with peasemeal or oatmeal, in the proportion of a large +table-spoonful to every pint of broth, and stirred over +the fire while boiling for twenty-five minutes, by +which time the soup will be done. It will be apparent +to all good housewives that, with a little trouble and +good management, a savoury and substantial meal may +thus be prepared for a mere trifle.</p> + + +<h3><a name="No_8" id="No_8">No. 8. <span class="smcap">Thick Milk for Breakfast.</span></a></h3> + +<p>Milk, buttermilk, or even skim-milk, will serve +for this purpose. To every pint of milk, mix a piled-up +table-spoonful of flour, and stir the mixture while +boiling on the fire for ten minutes; season with a +little salt, and eat it with bread or a boiled potato. +This kind of food is well adapted for the breakfast of +women and children, and is far preferable to a sloppy +mess of tea, which comes to more money.</p> + + +<h3><a name="No_9" id="No_9">No. 9. <span class="smcap">Oatmeal Porridge for Six Persons.</span></a></h3> + +<p>To five pints of skim or buttermilk, add a couple +of onions chopped fine, and set them to boil on the +fire; meanwhile, mix six table-spoonfuls of oatmeal +with a pint of milk or water very smoothly, pour +it into the boiling milk and onions, and stir the porridge<span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span> +on the fire for ten minutes; season with salt to +taste.</p> + + +<h3><a name="No_10" id="No_10">No. 10. <span class="smcap">Ox-cheek Soup.</span></a></h3> + +<p>An ox-cheek is always to be bought cheap; let it +be thoroughly washed in several waters, place it whole +in a three gallon boiling-pot filled up with water, and +set it to boil on the fire; skim it well, season with +carrots, turnips, onions, celery, allspice, pepper, and +salt; and allow the whole to boil very gently by the +side of the hob for about three hours and a-half, by +which time the ox-cheek, etc., will be done quite +tender; the cheek must then be taken out on to a +dish, the meat removed from the bone, and after +being cut up in pieces, put back into the soup +again. Next mix smoothly twelve ounces of flour +with a quart of cold water, pour this into the soup, +and stir the whole on the fire, keeping it boiling for +about twenty-five minutes longer; when it will be +ready for dinner. One ox-cheek, properly managed, +will, by attending to the foregoing instructions, furnish +an ample quantity of substantial and nutritious food, +equal to the wants of a large family, for three days' +consumption.</p> + + +<h3><a name="No_11" id="No_11">No. 11. <span class="smcap">Sheep's-head Broth.</span></a></h3> + +<p>Get the butcher to split the sheep's head into halves, +wash these clean, and put them into a boiling-pot +with two gallons of water; set this on the fire to boil, +skim it well, add carrots, turnips, onions, leeks, celery, +thyme or winter savory, season with pepper and salt; +add a pint of Patna rice, or Scotch barley; and all +the whole to keep gently boiling by the side of the fire +for three hours, adding a little water to make up for +the deficiency in quantity occasioned by boiling.</p> + + +<p><span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span></p> +<h3><a name="No_12" id="No_12">No. 12. <span class="smcap">Cow-heel Broth.</span></a></h3> + +<p>Put a couple of cow-heels into a boiling-pot, with a +pound of rice, a dozen leeks washed free from grit and +cut into pieces, and some coarsely chopped parsley; +fill up with six quarts of water, set the whole to boil +on the fire, skim it well, season with thyme, pepper, +and salt, and allow the whole to boil very gently on +the hob for about two hours. You will thus provide +a savoury meal at small cost.</p> + + +<h3><a name="No_13" id="No_13">No. 13. <span class="smcap">Bacon and Cabbage Soup.</span></a></h3> + +<p>When it happens that you have a dinner consisting +of bacon and cabbages, you invariably throw away +the liquor in which they have been boiled, or, at the best, +give it to the pigs, if you possess any; this is wrong, +for it is easy to turn it to a better account for your +own use, by paying attention to the following instructions, +viz.:—Put your piece of bacon on to boil in a +pot with two gallons (more or less, according to the +number you have to provide for) of water, when +it has boiled up, and has been well skimmed, add the +cabbages, kale, greens, or sprouts, whichever may be +used, well washed and split down, and also some parsnips +and carrots; season with pepper, but <em>no</em> salt, as +the bacon will season the soup sufficiently; and when +the whole has boiled together very gently for about +two hours, take up the bacon surrounded with the +cabbage, parsnips, and carrots, leaving a small portion +of the vegetables in the soup, and pour this into a +large bowl containing slices of bread; eat the soup +first, and make it a rule that those who eat most soup +are entitled to the largest share of bacon.</p> + + +<h3><a name="No_14" id="No_14">No. 14. <span class="smcap">Stewed Leg of Beef.</span></a></h3> + +<p>Four pounds of leg or shin of beef cost about one +shilling; cut this into pieces the size of an egg, and<span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span> +fry them of a brown colour with a little dripping fat, +in a good sized saucepan, then shake in a large handful +of flour, add carrots and onions cut up in pieces +the same as the meat, season with pepper and salt, +moisten with water enough to cover in the whole, +stir the stew on the fire till it boils, and then set it on +the hob to continue boiling very gently for about an +hour and a half, and you will then be able to enjoy an +excellent dinner.</p> + + +<h3><a name="No_15" id="No_15">No. 15. <span class="smcap">Cocky Leeky.</span></a></h3> + +<p>I hope that at some odd times you may afford +yourselves an old hen or cock; and when this occurs, +this is the way in which I recommend that it be +cooked, viz.:—First pluck, draw, singe off the hairs, +and tie the fowl up in a plump shape; next, put it into +a boiling-pot with a gallon of water, and a pound of +Patna rice, a dozen leeks cut in pieces, some peppercorns +and salt to season; boil the whole very gently +for three hours, and divide the fowl to be eaten with +the soup, which will prove not only nourishing but +invigorating to the system.</p> + + +<h3><a name="No_16" id="No_16">No. 16. <span class="smcap">Roast Fowl and Gravy.</span></a></h3> + +<p>Let us hope that at Christmas, or some other +festive season, you may have to dress a fowl or turkey +for your dinner. On such occasions I would recommend +the following method:—First, draw the fowl, +reserving the gizzard and liver to be tucked under +the wings; truss the fowl with skewers, and tie +it to the end of a skein of worsted, which is to be +fastened to a nail stuck in the chimney-piece, so that +the fowl may dangle rather close to the fire, in order +to roast it. Baste the fowl, while it is being roasted, +with butter, or some kind of grease, and when nearly +done, sprinkle it with a little flour and salt, and allow +the fowl to attain a bright yellow-brown colour before<span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span> +you take it up. Then place it on its dish, and pour +some brown gravy over it.</p> + + +<h3><a name="No_17" id="No_17">No. 17. <span class="smcap">This is the Brown Gravy for the Fowl.</span></a></h3> + +<p>Chop up an onion, and fry it with a sprig of thyme +and a bit of butter, and when it is brown, add a good +tea-spoonful of moist sugar and a drop of water, and +boil all together on the fire until the water is reduced, +and the sugar begins to bake of a dark brown colour. +It must then be stirred on the fire for three minutes +longer; after which moisten it with half-a-pint of +water, add a little pepper and salt; boil all together +for five minutes, and strain the gravy over the +fowl, etc.</p> + + +<h3><a name="No_18" id="No_18">No. 18. <span class="smcap">Bread Sauce for a Roast Fowl.</span></a></h3> + +<p>Chop a small onion or shalot fine, and boil it in a +pint of milk for five minutes; then add about ten +ounces of crumb of bread, a bit of butter, pepper +and salt to season; stir the whole on the fire for ten +minutes, and eat this bread sauce with roast fowl or +turkey.</p> + + +<h3><a name="No_19" id="No_19">No. 19. <span class="smcap">Egg Sauce for Roast Fowls, etc.</span></a></h3> + +<p>Boil two or three eggs for about eight minutes; +remove the shells, cut up each egg into about ten +pieces of equal size, and put them into some butter-sauce +made as follows:—viz., Knead two ounces of flour +with one ounce and-a-half of butter; add half-a-pint +of water, pepper and salt to season, and stir the sauce +on the fire until it begins to boil; then mix in the +pieces of chopped hard-boiled eggs.</p> + + +<h3><a name="No_20" id="No_20">No. 20. <span class="smcap">Pork Chops, Grilled or Broiled.</span></a></h3> + +<p>Score the rind of each chop by cutting through +the rind at distances of half-an-inch apart; season +the chops with pepper and salt, and place them on a<span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span> +clean gridiron over a clear fire to broil; the chops +must be turned over every two minutes until they +are done; this will take about fifteen minutes. The +chops are then to be eaten plain, or, if convenient, +with brown gravy, made as shown in <a href="#No_17">No. 17</a>.</p> + + +<h3><a name="No_21" id="No_21">No. 21. <span class="smcap">Sharp Sauce for Broiled Meats.</span></a></h3> + +<p>Chop fine an onion and a pennyworth of mixed +pickles; put these into a saucepan with half-a-gill of +vinegar, a tea-spoonful of mustard, a small bit of +butter, a large table-spoonful of bread-raspings, and +pepper and salt to season; boil all together on the +fire for at least six minutes; then add a gill of water, +and allow the sauce to boil again for ten minutes +longer. This sauce will give an appetizing relish to +the coarsest meats or fish when broiled or fried, and +also when you are intending to make any cold meat +into a hash or stew. In the latter case, the quantity +of water and raspings must be doubled.</p> + + +<h3><a name="No_22" id="No_22">No. 22. <span class="smcap">Roast Veal, Stuffed.</span></a></h3> + +<p>A piece of the shoulder, breast, or chump-end of +the loin of veal, is the cheapest part for you, and +whichever of these pieces you may happen to buy, +should be seasoned with the following stuffing:—To +eight ounces of bruised crumb of bread add four +ounces of chopped suet, shalot, thyme, marjoram, and +winter savory, all chopped fine; two eggs, pepper +and salt to season; mix all these ingredients into a +firm compact kind of paste, and use this stuffing to +fill a hole or pocket which you will have cut with a +knife in some part of the piece of veal, taking care +to fasten it in with a skewer. If you intend roasting +the veal, and should not possess what is called a bottle-jack, +nor even a Dutch oven, in that case the veal +should be suspended by, and fastened to, the end of +a twisted skein of worsted, made fast at the upper<span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span> +end by tying it to a large nail driven into the centre +of the mantelpiece for that purpose. This contrivance +will enable you to roast the veal by dangling +it before your fire; the exact time for cooking it +must depend upon its weight. A piece of veal +weighing four pounds would require rather more +than an hour to cook it thoroughly before your +small fire.</p> + + +<h3><a name="No_23" id="No_23">No. 23. <span class="smcap">Veal Cutlets and Bacon.</span></a></h3> + +<p>You may sometimes have a chance to purchase a +few trimmings or cuttings of veal, or a small piece +from the chump end of the loin, which you can cut +up in thin slices, and after seasoning them with pepper +and salt, and rolling them in flour, they are to be fried +in the fat that remains from some slices of bacon which +you shall have previously fried; and, after placing the +fried veal and bacon in its dish, shake a table-spoonful +of flour in the frying-pan; add a few drops of ketchup +or vinegar and a gill of water; stir all together on the +fire to boil for five minutes, and pour this sauce over +the cutlets. A dish of cutlets of any kind of meat +may be prepared as above.</p> + + +<h3><a name="No_24" id="No_24">No. 24. <span class="smcap">A Pudding made of Small Birds.</span></a></h3> + +<p>Industrious and intelligent boys who live in the +country, are mostly well up in the cunning art of +catching small birds at odd times during the winter +months. So, my young friends, when you have been +so fortunate as to succeed in making a good catch of +a couple of dozen of birds, you must first pluck them +free from feathers, cut off their heads and claws, and +pick out their gizzards from their sides with the point +of a small knife, and then hand the birds over to your +mother, who, by following these instructions, will +prepare a famous pudding for your dinner or supper. +First, fry the birds whole with a little butter, shalot,<span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span> +parsley, thyme, and winter savory, all chopped small, +pepper and salt to season; and when the birds are +half done, shake in a small handful of flour, add +rather better than a gill of water, stir the whole on +the fire while boiling for ten minutes, and when the +stew of birds is nearly cold, pour it all into a good-sized +pudding basin, which has been ready-lined with +either a suet and flour crust, or else a dripping-crust, +cover the pudding in with a piece of the paste, and +either bake or boil it for about an hour and-a-half.</p> + + +<h3><a name="No_25" id="No_25">No. 25. <span class="smcap">Baked Pig's Head.</span></a></h3> + +<p>Split the pig's head into halves, sprinkle them +with pepper and salt, and lay them with the rind part +uppermost upon a bed of sliced onions in a baking +dish. Next bruise eight ounces of stale bread-crumb, +and mix it with four ounces of chopped suet, twelve +sage leaves chopped fine, pepper and salt to season, +and sprinkle this seasoning all over the surface of the +pig's head; add one ounce of butter and a gill of +vinegar to the onions, and bake the whole for about +an hour and-a-half, basting the pig's head occasionally +with the liquor.</p> + + +<h3><a name="No_26" id="No_26">No. 26. <span class="smcap">Baked Goose.</span></a></h3> + +<p>Pluck and pick out all the stubble feathers +thoroughly clean, draw the goose, cut off the head +and neck, and also the feet and wings, which must be +scalded to enable you to remove the pinion feathers +from the wings and the rough skin from the feet; +split and scrape the inside of the gizzard, and carefully +cut out the gall from the liver. These giblets +well stewed, as shown in <a href="#No_62">No. 62</a>, will serve to make a +pie for another day's dinner. Next stuff the goose in +manner following, viz.:—First put six potatoes to +bake in the oven, or even in a Dutch oven; and, while +they are being baked, chop six onions with four<span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span> +apples and twelve sage leaves, and fry these in a +saucepan with two ounces of butter, pepper and salt; +when the whole is slightly fried, mix it with the pulp +of the six baked potatoes, and use this very nice +stuffing to fill the inside of the goose. The goose +being stuffed, place it upon an iron trivet in a +baking dish containing peeled potatoes and a few +apples; add half-a-pint of water, pepper and salt, +shake some flour over the goose, and bake it for +about an hour and a-half.</p> + + +<h3><a name="No_27" id="No_27">No. 27. <span class="smcap">Baked Sucking Pig.</span></a></h3> + +<p>Let the pig be stuffed in the same manner as +directed for a goose, as shown in the <a href="#No_26">preceding Number</a>; +score it all over crosswise, rub some grease or +butter upon it, place it upon a trivet in a dish containing +peeled potatoes and a few sliced onions, season +with pepper and salt; add half-a-pint of water, and +bake the pig for about two hours, basting it frequently +with its own dripping, or, a bit of butter tied up in a +piece of muslin.</p> + + +<h3><a name="No_28" id="No_28">No. 28. <span class="smcap">Baked or Roast Ducks.</span></a></h3> + +<p>These are to be dressed in the same way as directed +for dressing <a href="#No_26">geese</a>.</p> + + +<h3><a name="No_29" id="No_29">No. 29. <span class="smcap">How to make the most of a Pig, after +it is killed.</span></a></h3> + +<p>Cottagers sometimes feed a pig for their own +consumption, and, therefore, in the hope that +many of you may have it in your power to do +so, I will give you proper instructions as to the +best way to make the most of it. First, when the pig +is killed, should the hair or bristles be wet, wipe them +dry with a wisp of hay or straw, and having laid it on +the ground upon a narrow bed of dry straw three +inches in thickness, and laid some loose straw all<span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span> +over it, set fire to it, and as the upper straw burns +out, lay on another covering of loose straw, and, by +the time this has burnt out, all the hairs of the upper +part of the pig will probably be singed off, if not, +burn a little more straw upon the remaining parts; +and, on turning the pig over, should it be found that +any of the hairs yet remain, let them be singed off +with a lighted wisp of straw. Throw a pail of water +over the pig, and scrape it clean and dry with an old +knife. The next thing to be done, is to insert a stout +stick, pointed at the ends, into the hocks of the hind +legs; fasten a strong cord to the stick, and hoist up +the pig so as to enable you to stand up and finish +your work with ease to yourself. With a sharp knife +rip up the belly, and stretch out the flaps with two +sticks to enable you to throw in some water to cleanse +the pig's inside, having first removed the guts, etc.; +hang up the pluck to cool, and also the chitterlings, +and loose fat; and, after thoroughly wiping the pig, +let it hang in the draught to become quite cold. You +then split the pig in halves, commencing between the +hind quarters; and, when this is done, first cut off the +hocks, then the hams, and the head; next cleverly +remove, slicing away, what is called the spare-rib—that +is, the lean meat about the ribs—reaching up about +four inches toward the breast part, and lay the spare-ribs +aside to be sold or reserved for your own use. The +head may be baked as shown in <a href="#No_25">No. 25</a>. The spare-rib +may be dressed as in <a href="#No_27">No. 27</a>.</p> + + +<h3><a name="No_30" id="No_30">No. 30. <span class="smcap">How to Cure Hams.</span></a></h3> + +<p>To six pounds of common salt, add four ounces of +saltpetre, eight ounces of treacle, two ounces of +salprunella, winter savory, bay-leaves, thyme, marjoram, +and a good table-spoonful of allspice, bruise +all these things well together, and thoroughly rub +them over and into the hams, <em>with very clean hands</em>.<span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span> +The rubbing-in must be repeated four or five successive +mornings, and the hams must remain in this +pickle for ten days longer.</p> + + +<h3><a name="No_31" id="No_31">No. 31. <span class="smcap">How to Smoke Hams.</span></a></h3> + +<p>When the hams have been well pickled, as shown +in the <a href="#No_30">preceding Number</a>, they must be pressed +between boards with heavy stones to render them +flat; the hams should remain in press for twenty-four +hours; and, at the end of that time, must be well +rubbed all over with peasemeal mixed with a little salt; +they are then to be smoked in a close shed or in the +chimney, burning for that purpose some branches of +juniper or any other wood, and some sawdust. The +smoking must last five days. The hams, when sufficiently +smoked, must be kept in a cool place. They +will not be ripe for cooking before six months after +their curing. Remember that a couple of well-cured +hams, kept in reserve for a case of need, will always +prove a ready means to realize some twenty-five +shillings towards paying the rent, etc.</p> + + +<h3><a name="No_32" id="No_32">No. 32. <span class="smcap">How to Cure Bacon.</span></a></h3> + +<p>Mind that your pickling-trough is well scalded +out before using it for pickling the bacon. Allow at +the rate of four ounces of salt to every pound of meat, +and to every ten pounds of salt six ounces of saltpetre, +two ounces of salprunella, and eight ounces of sugar; +rub the salt, etc., well into the bacon every morning +for twelve successive days; and at the end of that +time, let the sides of bacon be pressed between boards +with heavy stones placed upon them to keep them +flat; and at the end of twenty-four hours, rub them +over with peasemeal in which there has been mixed a +little salt, and smoke the bacon in the same manner +as <a href="#No_31">the hams</a>; and thus, by timely thriftiness, you will +be provided with a meat dinner for a long while.</p> + + +<p><span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span></p> +<h3><a name="No_33" id="No_33">No. 33. <span class="smcap">How to dispose of the Pig's Pluck.</span></a></h3> + +<p>See Nos. <a href="#No_72">72</a> and <a href="#No_73">73</a>.</p> + + +<h3><a name="No_34" id="No_34">No. 34. <span class="smcap">How to make Pork Sausages.</span></a></h3> + +<p>Take equal parts of fat and lean meat, such as +the inferior end of the spare-ribs and some of the +loose fat; chop these well together, adding a few sage +leaves, a little thyme, pepper and salt, and one or +two eggs; when the whole is thoroughly mixed +and chopped fine, use a sprinkle of flour on a +table or dresser, for the purpose of rolling the +sausages into shape of the size and form of a man's +thumb. These sausages may be fried in the ordinary +way.</p> + + +<h3><a name="No_35" id="No_35">No. 35. <span class="smcap">Black Puddings.</span></a></h3> + +<p>When a pig is killed, the blood should be caught +in a pan, and a little salt must be stirred in with it +while yet warm, to prevent its coagulation or thickening. +This will serve to make you some hog's puddings, +excellent things in their way, and for the preparation +of which you must attend to the following instructions, +viz.:—To every pound of blood, add eight +ounces of fat cut up in small squares, two ounces of +rice or grits, boiled quite soft in milk; season with +pepper and salt, chopped sage, thyme, and winter +savory, and some chopped onions boiled soft in a +little milk or water; mix all these things well together, +and use a tin funnel for filling in the cleansed +guts with the preparation, taking care to tie the one +end of each piece of gut with string, to prevent +waste. The puddings being thus prepared, tie +them in links, each pudding measuring about six +inches in length, and when all are tied, let them +be dropped into a pot containing boiling-water, just +taken off the fire, and allow them to remain in this +until they become set, or slightly firm; the puddings<span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span> +must then be carefully lifted out, and hung to a nail +driven into the wall, to drain them from all excess of +moisture; and before they are fried or broiled, they +must be slightly scored with a sharp knife, to +prevent them from bursting while they are being +cooked.</p> + + +<h3><a name="No_36" id="No_36">No. 36. <span class="smcap">How to Melt down the Seam, or +Loose Fat.</span></a></h3> + +<p>Cut up the seam in small pieces, put it into a +pot with about a gill of water, and set it over a slow +fire to melt down, stirring it frequently with a spoon to +prevent it from burning; and as soon as all is melted, +let it be strained off into a jar for use. This will +produce what is called lard, and will serve for making +lard cakes, pie or pudding crusts, and also for +general cooking purposes, instead of butter, etc.</p> + + +<h3><a name="No_37" id="No_37">No. 37. <span class="smcap">Italian Cheese.</span></a></h3> + +<p>This is prepared by chopping up the whole of the +pig's pluck, the chitterlings, and a couple of pounds of +the fat; mix this in a pan with seasoning composed +of chopped sage, thyme, winter savory, allspice, +pepper, and salt, and with it fill earthen pots or jars +having lids to them; bake the contents in moderate +heat; or if you have no oven of your own, send them +to the baker's. A jar containing two pounds would +require about an hour and three-quarters' baking. +Italian cheese is to be eaten cold, spread upon bread.</p> + + +<h3><a name="No_38" id="No_38">No. 38. <span class="smcap">Pig's Feet.</span></a></h3> + +<p>These are to be well salted for about four days, +and then boiled in plenty of water for about three +hours; they may be eaten either hot or cold.</p> + + +<h3><a name="No_39" id="No_39">No. 39. <span class="smcap">Curried Rice.</span></a></h3> + +<p>Boil one or more pounds of rice, as directed in <a href="#No_92">No. +92</a>,<span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span> and drain all the water from it; slice some onions +very thin, and fry them brown with a little butter; +then add the boiled rice, a spoonful of curry-powder, +and a little salt to season; mix all together. This is +excellent with boiled or fried fish.</p> + + +<h3><a name="No_40" id="No_40">No. 40. <span class="smcap">A Plain Rice Pudding.</span></a></h3> + +<p>To every quart of milk add six ounces of rice, one +ounce of brown sugar, a pinch of allspice, and ditto of +salt; put all these in a proper sized pie-dish, with one +ounce of butter, and set the pudding to bake for one +hour and-a-half. When the pudding has been in the +oven half an hour, stir it round with a fork.</p> + + +<h3><a name="No_41" id="No_41">No. 41. <span class="smcap">A Ground Rice Pudding.</span></a></h3> + +<p>Ingredients, eight ounces of ground rice, three +pints of skim milk, one ounce of butter, four ounces +of sugar, a pinch of allspice or bit of lemon-peel, a +pinch of salt, and two or three eggs; mix all the +above ingredients (except the eggs) in a saucepan, +and stir them on the fire till the batter boils; then +beat up the eggs with a fork in a basin, and mix them +well into the rice batter, and pour the whole into a +well-greased pie-dish, and bake the pudding for an +hour.</p> + + +<h3><a name="No_42" id="No_42">No. 42. <span class="smcap">A Bread Pudding for a Family.</span></a></h3> + +<p>Ingredients, a two-pound loaf, two quarts of milk, +two ounces of butter, four ounces of sugar, four +ounces of plums or currants, three eggs, a piece of +lemon-peel chopped, and a spoonful of salt. Divide the +loaf into four equal-sized pieces, and soak them in +boiling-water for twenty minutes, then squeeze out +the water, and put the bread into a saucepan with the +milk, butter, sugar, lemon-peel, and salt, and stir +all together on the fire till it boils; next add the +beaten eggs and the currants; pour the pudding into<span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span> +a proper sized greased baking-dish, and bake it for an +hour and a-quarter.</p> + + +<h3><a name="No_43" id="No_43">No. 43. <span class="smcap">A Batter and Fruit Pudding.</span></a></h3> + +<p>Ingredients, two quarts of milk, one pound of +flour, four eggs, eight ounces of sugar, one quart of +fruit (either plums, gooseberries, currants, &c.), one +ounce of butter, a good pinch of salt. First, mix the +flour, eggs, sugar, salt, and a pint of the milk, by +working all together in a basin or pan, with a spoon, +and when quite smooth, add the remainder of the +milk; work the batter thoroughly, and pour it into a +large pie-dish, greased with the butter; add the fruit, +and bake the pudding for an hour and a-quarter.</p> + + +<h3><a name="No_44" id="No_44">No. 44. <span class="smcap">A Treacle Pudding.</span></a></h3> + +<p>Ingredients, two pounds of flour, twelve ounces +of treacle, six ounces of suet or dripping fat, a quarter +of an ounce of baking-powder, a pinch of allspice, a +little salt, one pint of milk, or water. Mix the whole +of the above-named ingredients in a pan, into a firm +compact paste; tie it up in a well-greased and floured +pudding-cloth; boil the pudding for at least two +hours and a-half, and when done, cut it in slices, and +pour a little sweetened melted butter over it.</p> + + +<h3><a name="No_45" id="No_45">No. 45. <span class="smcap">Apple Pudding.</span></a></h3> + +<p>Ingredients, one pound and a-half of flour, six +ounces of suet chopped fine, two pounds of peeled +apples, four ounces of sugar, a little salt, and three +gills of water. Mix the flour, suet, and salt with +three quarters of a pint of water into a firm paste; +roll this out with flour shaken over the table, using a +rolling-pin to roll it out; and line a greased cloth, +which you have spread in a hollow form within a large +basin, with the rolled-out paste; fill up the hollow +part of the paste with the peeled apples, gather up<span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span> +the sides of the paste in a purse-like form, and twist +them firmly together; tie up the pudding in the cloth, +boil it in plenty of boiling water for two hours, and +when it is turned out of the cloth on to its dish, cut +out a round piece from the top, and stir in the sugar.</p> + + +<h3><a name="No_46" id="No_46">No. 46. <span class="smcap">Rice and Apples.</span></a></h3> + +<p>Ingredients, one pound of rice, twelve apples, two +ounces of sugar. Tie up the rice very loose in a +pudding-cloth, so as to admit that while boiling it +may have sufficient room to swell out to five times its +original quantity. While the rice is boiling, which +will take about one hour, peel the apples, and put +them in a saucepan with nearly half-a-pint of water, +a bit of butter, lemon-peel, and the sugar, and stew +them on the fire till dissolved, stirring them while +boiling for a few minutes. When your rice pudding +is done and turned out on its dish, pour the apple-sauce +over it. This cheap kind of rice pudding may +also be eaten with all kinds of fruits, prepared in the +same manner as herein directed for apples.</p> + + +<h3><a name="No_47" id="No_47">No. 47. <span class="smcap">Brown and Polson Pudding.</span></a></h3> + +<p>Ingredients, six ounces of Brown and Polson's +prepared Indian corn, two quarts of milk, two ounces +of sugar, a bit of cinnamon or lemon-peel, a pinch of +salt, three eggs. Mix all the above ingredients +(except the eggs) in a saucepan, and stir them on the +fire till they come to a boil; then add the eggs beat +up; mix thoroughly, pour the batter into a pie-dish +greased with butter, and bake the pudding for one +hour. Brown and Polson's prepared Indian corn is +a most excellent and economical article of food, equal +to arrow-root, and will prove, on trial, to be both +substantial and nutritive, and also easy of digestion +to the most delicate stomachs.</p> + + +<p><span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span></p> +<h3><a name="No_48" id="No_48">No. 48. <span class="smcap">Brown and Polson Fruit Pudding.</span></a></h3> + +<p>Prepare the pudding batter as indicated in the +<a href="#No_47">foregoing Number</a>, and when you have poured one-half +of it into the greased pie-dish, strew about two +pounds of any kind of fruit upon this, such as gooseberries, +currants, plums, cherries, etc., and then pour +the remainder of the batter all over the fruit. Bake +the pudding an hour and a quarter. Peeled apples +or pears may be used for the same purpose.</p> + + +<h3><a name="No_49" id="No_49">No. 49. <span class="smcap">Brown and Polson Thick Milk.</span></a></h3> + +<p>Ingredients, three ounces of Brown and Polson's +prepared Indian corn, one quart of milk, one ounce of +sugar, a bit of cinnamon, a pinch of salt. Mix all the +above-named ingredients together in a saucepan, and +stir them constantly while boiling on the fire for ten +minutes. This thick milk is most excellent for children's +breakfast or supper, and would be found both +cheaper and better for their health than a sloppy mess +of tea.</p> + + +<h3><a name="No_50" id="No_50">No. 50. <span class="smcap">Potato Pudding.</span></a></h3> + +<p>Ingredients, three pounds of potatoes, two quarts +of milk, two ounces of butter, two ounces of sugar, a +bit of lemon-peel, a good pinch of salt, and three +eggs. First, bake the potatoes, if you have +means to do so, or let them be either steamed or +boiled; when done, scoop out all their floury pulp +without waste into a large saucepan, and immediately +beat it up vigorously with a large fork or a +spoon; then add all the remainder of the above-named +ingredients (excepting the eggs), stir the potato batter +carefully on the fire till it comes to a boil, then add +the beaten eggs; pour the batter into a greased pie-dish, +and bake the pudding for an hour in your oven, +if you have one; if not, send it to the baker's.</p> + + +<p><span class='pagenum'><a name="Page_33" id="Page_33">[33]</a></span></p> +<h3><a name="No_51" id="No_51">No. 51. <span class="smcap">Yeast Dumplings.</span></a></h3> + +<p>Ingredients, two pounds of flour, a halfpenny worth +of yeast, a pinch of salt, one pint of milk or +water. Put the flour into a pan, with your fist +hollow out a hole in the centre of the flour, place +the yeast and salt at the bottom, then add the milk +(which should be lukewarm), and with your clean +hand gradually mix the whole well together, and work +the dough perfectly smooth and elastic. The pan +containing the dough must then be covered over with +a cloth, and in the winter must be placed on a stool +in a corner near the fire, that it may rise, or increase +in size to nearly double its original quantity. When +the dough has risen in a satisfactory manner, which +will take about an hour, dip your hand in some flour +and work it, or rather knead it together, without +allowing it to stick to your hands; divide it into +about twelve equal parts; roll these with flour into +balls, and as you turn them out of hand, drop them +gently into a pot on the fire, half full of <em>boiling</em> +water; allow the water to boil up once as you drop +each dumpling in separately, before you attempt to +put in another, in order to prevent the dumplings +from sticking together, as this accident would produce +a very unsatisfactory result, and spoil your dinner. +Yeast dumplings must not boil too fast, as then they +might boil out of the pot. They will require about +half-an-hour's boiling to cook them; they must be +eaten immediately, with a little butter or dripping, +and salt or sugar.</p> + + +<h3><a name="No_52" id="No_52">No. 52. <span class="smcap">Norfolk Dumplings.</span></a></h3> + +<p>Ingredients, two pounds of flour, a pint of milk, +a good pinch of salt. Let all these ingredients be +well mixed in a pan, and after dividing the paste into +twelve equal parts, roll these into balls, drop each of<span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span> +them into a pot half full of <em>boiling</em> water on the fire, +and allow the dumplings to continue boiling rather +fast for half-an-hour, at the end of which time they +will be done. They should then be eaten while hot, +with a little butter or dripping, and either sugar, +treacle, or salt. Norfolk dumplings are most excellent +things to eke out an insufficient supply of baked +meat for the dinner of a large family of children.</p> + + +<h3><a name="No_53" id="No_53">No. 53. <span class="smcap">Stewed Eels.</span></a></h3> + +<p>First skin, gut, and trim away the fins from the +eels, and then cut them into pieces three inches long; +put these into a saucepan, add a bit of butter, a +spoonful of flour, some chopped parsley, pepper and +salt, a little mushroom ketchup, and enough water to +cover the pieces of eel; put them on the fire to boil +gently for about ten minutes, shaking them round in +the saucepan occasionally until they are done.</p> + + +<h3><a name="No_54" id="No_54">No. 54. <span class="smcap">Stewed Oysters.</span></a></h3> + +<p>Put the oysters, with their liquor and a little water +or milk, into a saucepan; add a bit of butter kneaded, +that is, well mixed with a table-spoonful of flour; +pepper, and a little salt; stir the oysters over the +fire until they have gently boiled for about five minutes, +and then pour them into a dish containing some slices +of toasted bread.</p> + + +<h3><a name="No_55" id="No_55">No. 55. <span class="smcap">Stewed Muscles, or Mussels.</span></a></h3> + +<p>Thoroughly wash the muscles, and pull off any +weeds there may be hanging to them; next put them in +a clean saucepan with a little water, and salt enough to +season, and set them on the fire to boil, tossing them +occasionally, until you find that their shells begin to +open; they must then be taken off the fire, and their +liquor poured off into a basin. Next, after removing +one of the shells from each muscle, put them back into<span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span> +the saucepan; add the liquor, a bit of butter, a spoonful +of flour, some pepper, chopped parsley, and a little +drop of vinegar, toss the whole over the fire until the +muscles have boiled five minutes, and then you will +enjoy a treat for supper. Cockles and whelks are +cooked in the same way.</p> + + +<h3><a name="No_56" id="No_56">No. 56. <span class="smcap">Baked Beef and Potatoes.</span></a></h3> + +<p>The cheapest pieces of beef, suitable for baking or +roasting, consist of the thick part of the ribs, cut from +towards the shoulder, the mouse buttock and gravy +pieces, and also what is commonly called the chuck of +beef, which consists of the throat boned and tied up +with string in the form of a small round. Whichever +piece of beef you may happen to buy, it should be well +sprinkled over with pepper, salt, and flour, and +placed upon a small iron trivet in a baking dish containing +peeled potatoes and about half-a-pint of water, +and either baked in your own oven or else sent to the +baker's. If you bake your meat in your own oven, +remember that it must be turned over on the trivet +every twenty minutes, and that you must be careful +to baste it all over now and then with the fat which +runs from it into the dish, using a spoon for that +purpose. It would be very economical if, when you +have baked meat for dinner, you were always to make +a Yorkshire pudding to be baked under it. There +are baking dishes made with a parting down the +middle which just suit this purpose. In this case +the potatoes are put in one part and the pudding in +the other part.</p> + + +<h3><a name="No_57" id="No_57">No. 57. <span class="smcap">Yorkshire Pudding.</span></a></h3> + +<p>To one pound of flour add three pints of skim +milk, two eggs, nutmeg and salt; mix smoothly, and +pour the pudding into the greased dish, and bake it +under the meat, as recommended above.</p> + + +<p><span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span></p> +<h3><a name="No_58" id="No_58">No. 58. <span class="smcap">Baked Suet Pudding.</span></a></h3> + +<p>To one pound of flour add six ounces of chopped +suet, three pints of skim milk, nutmeg and salt; mix +thoroughly and smoothly, and bake the pudding in +the dish under the meat.</p> + + +<h3><a name="No_59" id="No_59">No. 59. <span class="smcap">Toad in the Hole.</span></a></h3> + +<p>To make this a cheap dinner, you should buy 6<em>d.</em> +or 1<em>s.</em> worth of bits or pieces of any kind of meat, +which are to be had cheapest at night when the day's +sale is over. The pieces of meat should be first carefully +overlooked, to ascertain if there be any necessity +to pare away some tainted part, or perhaps a fly-blow, +as this, if left on any one piece of meat, would tend +to impart a bad taste to the whole, and spoil the dish. +You then rub a little flour, pepper, and salt all over +the meat, and fry it brown with a little butter or fat +in the frying-pan; when done, put it with the fat +in which it has been fried into a baking-dish containing +some Yorkshire or suet pudding batter, made as +directed at Nos. <a href="#No_57">57</a> and <a href="#No_58">58</a>, and bake the toad-in-the-hole +for about an hour and a half, or else send it to the +baker's.</p> + + +<h3><a name="No_60" id="No_60">No. 60. <span class="smcap">Boiled Shoulder of Mutton with +Onions.</span></a></h3> + +<p>Put the shoulder of mutton to boil in your two-gallon +pot, with a handful of salt and plenty of water, +allow it to boil gently for about two hours, and +when done, and placed on its dish, smother it over +with the following sauce:—Chop six or eight large +onions, and boil them with a pint of water for twenty +minutes, by which time the water must be reduced to +half a pint; then add two ounces of butter, a pint of +milk, four ounces of flour, pepper, and salt, and stir +the sauce whilst boiling for ten minutes. A shoulder +of mutton for boiling is all the better for its being<span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span> +salted for two or three days previous to its being +cooked.</p> + + +<h3><a name="No_61" id="No_61">No. 61. <span class="smcap">Meat Pie.</span></a></h3> + +<p>Of whatever kind, let the pieces of meat be first +fried brown over a quick fire, in a little fat or butter, +and seasoned with pepper and salt; put these into a +pie-dish with chopped onions, a few slices of half-cooked +potatoes, and enough water just to cover the +meat. Cover the dish with a crust, made with two +pounds of flour and six ounces of butter, or lard, or fat +dripping, and just enough water to knead it into a +stiff kind of dough or paste, and then bake it for +about an hour and a-half.</p> + + +<h3><a name="No_62" id="No_62">No. 62. <span class="smcap">Giblet Pie.</span></a></h3> + +<p>Giblets of fowls are always to be bought at a low +price at most poulterers'; when you have a mind to +lay out 6<em>d.</em> or 1<em>s.</em> in this way, first scald the necks +and feet, to remove the feathers from the head and +the rough skin from the feet; split the gizzard and +scrape out the stones, etc., and the yellow skin therefrom, +and when the giblets are thoroughly cleaned, +put them into a saucepan with some thyme, winter +savory, chopped onions, pepper and salt, and about a +quart of water, and set them on the fire to stew very +gently for an hour, by which time the liquor should +be boiled down to half that quantity; then add two +ounces of flour and a little mushroom ketchup; stir +all together, and put the giblets into a pie-dish; cover +this over with a dripping crust, and bake it for about +an hour and a quarter.</p> + + +<h3><a name="No_63" id="No_63">No. 63. <span class="smcap">A Fish Pie.</span></a></h3> + +<p>Cut up any kind of fish into pieces the size of an +egg; season these with chopped parsley, thyme, +a little onion, pepper and salt, and put them into<span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span> +a pie-dish, with a pint of water, well mixed with three +ounces of flour and a little mushroom ketchup; cover +the pie with a flour crust, or else with stiff mashed +potatoes, and bake it for an hour and a quarter.</p> + + +<h3><a name="No_64" id="No_64">No. 64. <span class="smcap">Potato Pie.</span></a></h3> + +<p>Slice up four onions and boil them in a saucepan +with two ounces of butter, a quart of water, and pepper +and salt, for five minutes; then add four pounds of +potatoes, peeled and cut in slices; stew the whole +until the potatoes are done, and pour them into a pie-dish; +cover this with stiff mashed potatoes, and bake +the pie of a light brown colour.</p> + + +<h3><a name="No_65" id="No_65">No. 65. <span class="smcap">Bacon Roll-pudding.</span></a></h3> + +<p>Boil a pound of fat bacon for half an hour, and +then cut it up into thin slices. Peel six apples and +one onion, and cut them in slices. Make two pounds +of flour into a stiff dough, roll it out thin; first +lay the slices of bacon out all over this, and then upon +the slices of bacon spread out the slices of apples and +the slices of onion; roll up the paste so as to secure +the bacon, etc., in it; place the bolster pudding +in a cloth, tied at each end, and let it boil for two +hours in a two-gallon pot, with plenty of water.</p> + + +<h3><a name="No_66" id="No_66">No. 66. <span class="smcap">Rabbit Pudding.</span></a></h3> + +<p>Skin and wash the rabbit, and cut it up in pieces; +fry these brown with a bit of butter, season with +chopped onions, parsley, and winter savory, pepper and +salt, shake in a good spoonful of flour, moisten with a +little ketchup and a gill of water; toss the saucepan +about on the fire while the pieces of rabbit boil +for about ten minutes, and then pour the whole into +a proper sized basin lined with a suet or dripping +crust; let the pudding be covered in with some of the<span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span> +paste, put into a baking-dish half full of hot water, and +placed in the oven, to bake for an hour and a-half.</p> + + +<h3><a name="No_67" id="No_67">No. 67. <span class="smcap">Stewed Ox Kidney.</span></a></h3> + +<p>Cut up the kidney in thin slices, fry them brown +with a bit of butter or fat in a frying-pan, over a +brisk fire, season with chopped parsley, shalot, pepper +and salt, shake in a good table-spoonful of flour, add +a few drops of vinegar, and nearly half a pint of water; +stir the whole on the fire, while it boils, very +gently, for a quarter of an hour; this, with a dish +of well-boiled or baked potatoes, will produce a cheap +and excellent dinner sufficient for six persons.</p> + + +<h3><a name="No_68" id="No_68">No. 68. <span class="smcap">Baked Bullock's Heart.</span></a></h3> + +<p>Wash and wipe the heart, cut it into four pieces, +season these with pepper and salt, chopped thyme, +and bay-leaves, add about two ounces of dripping, +eight onions cut in slices, and four parsnips cut also +in slices; let all this be placed in an earthen pot, +with a pint of water, and the lid being put on, set the +stew in the oven to bake for two hours.</p> + + +<h3><a name="No_69" id="No_69">No. 69. <span class="smcap">Bullock's Heart Stuffed.</span></a></h3> + +<p>Chop fine four onions and twelve sage-leaves; +put these into a saucepan with a bit of fat or butter, +and fry them for a few minutes on the fire; then add +eight ounces of crumb of bread, soaked in milk or +water, pepper and salt; stir this stuffing on the fire +for a few minutes, add one egg, put the stuffing inside +the bullock's heart, place a round of greased paper on +the stuffing, and fasten it on with four wooden twigs. +Next, put the stuffed heart upon an iron trivet in a +baking dish, containing peeled potatoes, two ounces +of dripping or butter, and half a pint of water; season +well with pepper and salt, and while baking let the +heart be frequently basted with the fat from the dish. +In case you have no oven, send it to the baker's.</p> + + +<p><span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span></p> +<h3><a name="No_70" id="No_70">No. 70. <span class="smcap">Stewed Sheep's Trotters.</span></a></h3> + +<p>Sheep's trotters are sold ready cleaned and very +cheap at all tripe shops. When about to cook them, +by way of a treat, for supper, or otherwise, let them +be put on in two quarts of water and milk, seasoned +with peppercorns, salt, a good sprig of thyme, and a +wine-glassful of vinegar, and set them to boil very +gently on the fire for three hours, at least. When the +trotters are done quite tender, skim off all the grease, +and boil down the liquor to a pint; then add two ounces +of flour, mixed with a gill of milk, some chopped +parsley, and one ounce of butter; stir all together +while boiling on the fire for ten minutes, and pour out +into the dish.</p> + + +<h3><a name="No_71" id="No_71">No. 71. <span class="smcap">Baked Sheep's Heads.</span></a></h3> + +<p>Buy a couple of sheep's heads, get the butcher to +split them for you, place them in an earthen baking-dish, +with two ounces of dripping, some chopped +shalots, thyme, bay-leaf, winter savory, pepper and +salt, and a good pinch of allspice; moisten with a +quart of cider, or water, strew a coating of bread-raspings +all over the surface of the heads, and bake +them for two hours.</p> + + +<h3><a name="No_72" id="No_72">No. 72. <span class="smcap">Sheep's Pluck.</span></a></h3> + +<p>A sheep's pluck, properly cooked, will furnish a +meat dinner enough for twelve persons, at a very +moderate cost. Cut the whole of the pluck, consisting +of the heart, liver, lights, etc., into rather thick +slices, and season them well with pepper, salt, allspice, +thyme, and winter savory; grease the bottom of a +baking-dish with two ounces of dripping, lay a bed +of slices of onions upon this, and then place the slices +of pluck, already seasoned, upon the onions; moisten +with water enough to reach half-way up the meat,<span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span> +strew a thick coating of bread-raspings all over the +top, and bake the savoury mess for an hour and a-half.</p> + + +<h3><a name="No_73" id="No_73">No. 73. <span class="smcap">Belgian Faggots.</span></a></h3> + +<p>These may be prepared with sheep's pluck, or even +with bullock's liver, and other similar parts of meat; +but a pig's pluck is preferable for the purpose. Chop +up the heart, liver, lights, and the fat crow; season +well with pepper, salt, allspice, thyme, sage, and +shalots, and divide this sausage-meat into balls the +size of an apple, which must be each secured in shape +with a piece of pig's caul fastened with a wooden twig, +or skewer, and placed in rows in a tin baking-dish, to +be baked for about half an hour in a brisk oven. +When the faggots are done, place them on some well-boiled +cabbages, chopped up, in an earthen dish, and +having poured the grease from the faggots over all, +set them in the oven to stew gently for half an hour.</p> + + +<h3><a name="No_74" id="No_74">No. 74. <span class="smcap">Fried Steaks and Onions.</span></a></h3> + +<p>Season the steaks with pepper and salt, and when +done brown on both sides, without being overdone, +place them in a dish before the fire while you fry some +sliced onions in the fat which remains in the pan; +as soon as the onions are done, and laid upon the +steaks, shake a spoonful of flour in the pan, add a +gill of water and a few drops of vinegar; give this +gravy a boil up on the fire, and pour it over the +steaks, etc.</p> + + +<h3><a name="No_75" id="No_75">No. 75. <span class="smcap">Stewed Steaks.</span></a></h3> + +<p>Fry the steaks brown over a very brisk fire, without +allowing them to be hardly half done, and place +them in a saucepan with onions, carrots, turnips, and +celery, all cut in pieces about the size of a pigeon's +egg; season with thyme, pepper, and salt, and two +ounces of flour; moisten with a quart of water, and<span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span> +stir the stew on the fire till it boils, and then set it +by the side of the fire on the hob, to simmer very +gently for an hour and a-half. It will then be ready +for dinner.</p> + + +<h3><a name="No_76" id="No_76">No. 76. <span class="smcap">Stewed Sausages.</span></a></h3> + +<p>First, prick your sausages well all over with a fork, +and soak them in very hot water, for two or three +minutes, to swell them out; next, roll them in flour, +and fry them brown without overdoing them, as that +renders them dry, and spoils them. When the sausages +are done and put on a plate, fry some slices of bread, +and put these on a dish; then put the sausages on +the fried bread, and shake a spoonful of flour in the +pan; add a pennyworth of chopped mixed pickles, a +gill of water, and a little pepper and salt; give this +gravy a boil up, and pour it over the sausages.</p> + + +<h3><a name="No_77" id="No_77">No. 77. <span class="smcap">Pig's Fry.</span></a></h3> + +<p>A pig's fry consists of the heart, liver, lights, and +some of the chitterlings; these are to be first cut up +in slices, then seasoned with pepper and salt, rolled +in a little flour, and fried with some kind of grease in +the frying-pan. As the pieces are fried, place them +on their dish to keep hot before the fire, and when all +is done, throw some chopped onions and sage leaves +into the pan, to be fried of a light colour; add a very +little flour, pepper, and salt, a gill of water, and a few +drops of vinegar; boil up this gravy, and pour it over +the pig's fry.</p> + + +<h3><a name="No_78" id="No_78">No. 78. <span class="smcap">Beefsteaks, Plain.</span></a></h3> + +<p>When you happen to have a clear fire, the steaks +may be cooked on a gridiron over the fire; the steaks +must be turned on the gridiron every two or three +minutes. This precaution assists very much in rendering +the meat more palatable and tender, as it is<span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span> +by this frequent turning over of the meat while broiling, +that the juices are not allowed to run off in waste, +but are re-absorbed by the meat. When the steaks +are cooked, rub them over with a small bit of butter, +season with pepper and salt. A little chopped shalot +sprinkled over steaks, imparts an extra relish.</p> + + +<h3><a name="No_79" id="No_79">No. 79. <span class="smcap">Mutton Chops, or Steaks.</span></a></h3> + +<p>Mutton chops, properly speaking, are an expensive +affair; but what I recommend you to buy is, the +chump end of the loin of mutton, which is always to +be had much cheaper. This weighs about one pound, +at 6<em>d.</em>, and would cut into about three, or perhaps +four steaks or chops; let these be broiled in the same +manner as recommended for <a href="#No_78">beefsteaks</a>.</p> + + +<h3><a name="No_80" id="No_80">No. 80. <span class="smcap">Kidney Pudding.</span></a></h3> + +<p>Prepare an ox kidney as shown in <a href="#No_67">No. 67</a>, and +use this to fill a good sized pudding basin, which you +shall have previously lined with a dripping or suet +crust; cover the meat in by placing a rolled-out piece +of the paste on the top, fasten it by pressing the two +edges of the paste together, tie the pudding up in a +cloth, and take care to place the bottom of the pudding-basin +downward in the pot in which it is to be +boiled. It will take about two hours to boil a good +sized pudding of this kind; when you take it out +of the pot, be very careful not to run the fork +through the crust, and pay great attention how you +handle the pudding while removing the cloth, so as +not to spill or waste the gravy it contains, as that +would go very far towards spoiling the pudding you +have had all the trouble to prepare.</p> + + +<h3><a name="No_81" id="No_81">No. 81. <span class="smcap">Hashed Meats.</span></a></h3> + +<p>I strongly recommend that you never allow yourselves<span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span> +to be persuaded, that cold meat dinners are +cheap dinners; just the reverse of this assumption is +the fact. And, let me tell you, that those who make +the former assertion, do so only because they know +no better, and as an excuse for their idleness. I am +well aware that in your homes it is not a common +every-day occurrence for you to dress a large joint of +meat, from which enough would be left for one or +more days' dinner; but still it may, and does sometimes +occur, that you have cold meat at your disposal, +upon which you may exercise your knowledge in +domestic economy. Besides, some of you who are +living close to noblemen and gentlemen's mansions in +the country, or otherwise, may perhaps stand a chance +of now and then receiving a donation of this kind. +And whenever you have any cold meat, I advise you +to cook it up into stews of the various kinds described +in this work, or else make it into a hash as follows: +First, chop two onions fine, and put them to boil +with pepper and salt and a pint of water, in a saucepan +for ten minutes, then throw in the meat cut in +thin slices, mixed with a little flour; boil all together +gently for ten minutes longer, and pour the hash into +a dish containing either some ready boiled potatoes, +or else some slices of toasted bread.</p> + + +<h3><a name="No_82" id="No_82">No. 82. <span class="smcap">Boiled Tripe.</span></a></h3> + +<p>Tripe is not exactly a cheap commodity for food; +yet, as you may feel occasionally inclined to indulge +in a treat of this kind, I will give you instructions to +cook it in the most economical manner. When +you have procured any given quantity of tripe, +cut it up in pieces the size of two inches square, put +these into a saucepan containing skim milk, or milk +and water, enough to swim the tripe; add some +peeled onions, pepper, and salt, and a sprig of thyme,<span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span> +and boil gently for at least an hour; and when the +tripe is done, eat it with mustard and some well +boiled potatoes.</p> + + +<h3><a name="No_83" id="No_83">No. 83. <span class="smcap">Baked Tripe.</span></a></h3> + +<p>Cut the tripe up in pieces, and put it into an +earthen pot, with some ale, cider, or water, enough to +cover it in; add sliced onions, pepper, and salt, and a +good pinch of allspice; put the lid on the pot, and set +the tripe in the oven to bake for two hours.</p> + + +<h3><a name="No_84" id="No_84">No. 84. <span class="smcap">Sausage Dumplings.</span></a></h3> + +<p>Make one pound of flour and two ounces of dripping, +or chopped suet, into a firm paste, by adding +just enough water to enable you to knead the whole +together. Divide this paste into twelve equal parts, +roll each of these out sufficiently large to be able to +fold up one of the beef sausages in it, wet the edge of +the paste to fasten the sausage securely in it, and, as +you finish off each sausage dumpling, drop it gently +into a large enough saucepan, containing plenty of +<em>boiling</em> water, and when the whole are finished, allow +them to boil gently by the side of the fire for one +hour, and then take up the dumplings with a spoon +free from water, on to a dish, and eat them while they +are hot.</p> + + +<h3><a name="No_85" id="No_85">No. 85. <span class="smcap">Sausage Rolls.</span></a></h3> + +<p>Procure a quartern of dough from the baker's, +knead this with four ounces of butter, dripping, or +chopped suet; divide it into twelve equal parts, and +use each piece of paste to enfold a beef sausage in it; +place these rolls on a baking-tin, and bake them in +the oven for about twenty minutes or half an hour.</p> + + +<h3><a name="No_86" id="No_86">No. 86. <span class="smcap">Roast Pork.</span></a></h3> + +<p>Let us suppose, or rather hope, that you may<span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span> +sometimes have a leg of pork to cook for your dinner; +it will eat all the better if it is scored all over by cutting +the rind, or rather slitting it crosswise, at short +distances, with the point of a sharp knife; it is to be +well sprinkled all over with salt, and allowed to absorb +the seasoning during some hours previously to its being +cooked. Prepare some stuffing as follows:—Chop +six onions and twelve sage leaves fine, fry these with a +bit of butter, pepper, and salt, for five minutes; then +add six ounces of bread soaked in water; stir all +together on the fire for five minutes, and use this +stuffing to fill up a hole or pocket, which you will +make by running the point of a knife down between +the rind and the flesh of the joint of pork; secure this +by sewing it up, or else fasten it securely in with a +small wooden skewer or twig. The joint of pork, so +far prepared, must then be placed upon a trivet in a +baking-dish containing plenty of peeled potatoes, and, +if possible, a few apples for the children; add half a +pint of water, pepper and salt, and if the joint happens +to be a leg, it will require about two hours to bake it.</p> + + +<h3><a name="No_87" id="No_87">No. 87. <span class="smcap">Bubble and Squeak.</span></a></h3> + +<p>When you happen to have some cold boiled salt +beef, cut this up in slices; fry it on both sides, +and dish it up round some cabbages or any dressed +vegetables ready to hand, which must be chopped up, +seasoned with pepper and salt, and fried.</p> + + +<h3><a name="No_88" id="No_88">No. 88. <span class="smcap">Jugged Hare.</span></a></h3> + +<p>It does sometimes happen that when you are living +in the country, in the neighbourhood of considerate +gentlefolks who possess game preserves, that they +now and then make presents of a hare and a few +rabbits to the poor cottagers in their vicinity. And +when you are so fortunate as to have a hare given to +you, this is the way to cook it:—First, cut the hare<span class='pagenum'><a name="Page_47" id="Page_47">[47]</a></span> +up into pieces of equal size, then cut up a pound of +bacon into small squares, and fry these in a saucepan +for five minutes; next, add the pieces of hare, and, +stirring them round in the pot with a spoon, fry them +brown; add a good handful of flour, some pepper and +allspice, carrots and onions, and a sprig of winter +savory; moisten the stew with nearly three pints of +water, and stir it all together on the fire till it boils, +and then set it on the hob to continue gently simmering +for about an hour and a-half or two hours; the +jugged hare will then be ready for dinner.</p> + + +<h3><a name="No_89" id="No_89">No. 89. <span class="smcap">Boiled Bacon and Cabbages.</span></a></h3> + +<p>Put a piece of bacon in a pot capable of containing +two gallons; let it boil up, and skim it well; then put +in some well-washed split cabbages, a few carrots and +parsnips also split, and a few peppercorns; when the +whole has boiled gently for about an hour and a-half, +throw in a dozen peeled potatoes, and by the time that +these are done, the dinner will be ready. And this is +the way in which to make the most of this excellent +and economical dinner. First, take up the bacon, and +having placed it on its dish, garnish it round with the +cabbages, carrots, parsnips, and potatoes, and then add +some pieces of crust, or thin slices of bread, to the +liquor in which the bacon-dinner has been cooked, and +this will furnish you with a good wholesome soup with +which to satisfy the first peremptory call of your +healthy appetites.</p> + + +<h3><a name="No_90" id="No_90">No. 90. <span class="smcap">Economical Vegetable Pottage.</span></a></h3> + +<p>In France, and also in many parts of Europe, the +poorer classes but very seldom taste meat in any form; +the chief part of their scanty food consists of bread, +vegetables, and more especially of their soup, which is +mostly, if not entirely, made of vegetables, or, as is +customary on the southern coasts of France, Italy,<span class='pagenum'><a name="Page_48" id="Page_48">[48]</a></span> +and Spain, more generally of fish, for making which +kinds of soup see Nos. <a href="#No_4">4</a>, <a href="#No_6">6</a>, <a href="#No_118">118</a>, etc.</p> + +<p>The most common as well as the easiest method for +making a good mess of cheap and nutritious soup is +the following:—If you are five or six in family, put a +three-gallon pot on the fire rather more than half +full of water, add four ounces of butter, pepper and +salt, and small sprigs of winter savory, thyme, and +parsley; and when this has boiled, throw in any portion +or quantity, as may best suit your convenience, of +such of the following vegetables as your garden can +afford:—Any kind of cabbages cleaned and split, carrots, +turnips, parsnips, broad beans, French beans, +peas, broccoli, red cabbages, vegetable marrow, young +potatoes, a few lettuce, some chervil, and a few sprigs +of mint. Allow all this to simmer by the side of the +hob for about two hours, and then, after taking up the +more considerable portion of the whole vegetables on +to a dish, eat one half, or as much as you may require, +of the soup with bread in it, and make up your dinner +with the whole vegetables and more bread. The remainder +will serve for the next day. Let me persuade +you, my friends, to try and persevere in adopting this +very desirable kind of food, when in your power, for +your ordinary fare. I, of course, intend this remark +more particularly for the consideration of such of my +readers as are or may be located in the country, and +who may have a little garden of their own.</p> + + +<h3><a name="No_91" id="No_91">No. 91. <span class="smcap">How to make a Fish Curry.</span></a></h3> + +<p>Slice up six onions fine, and fry them with a little +butter or grease over a slow fire until they become +very lightly coloured; then add three or four green +apples in slices, and when these are dissolved, place +your pieces of any kind of fish, which you have previously +fried in a frying-pan, on the top of the onions, +etc., sprinkle a spoonful of curry powder all over the<span class='pagenum'><a name="Page_49" id="Page_49">[49]</a></span> +fish, put the lid on the saucepan, and set the whole on +the hob of a moderate fire, or in the oven, if you have +one, to remain simmering for about half an hour; the +curry will then be ready to be eaten with well-boiled +rice.</p> + + +<h3><a name="No_92" id="No_92">No. 92. <span class="smcap">This is the way to Boil Rice.</span></a></h3> + +<p>I recommend you to buy Patna rice, as it is the +cheapest; it is best to soak it in water over-night, as +it then requires less time to boil it, and moreover, +when soaked, the rice becomes lighter, from the +fact that the grains separate more readily while boiling. +Put the rice on to boil in plenty of cold water, +stirring it from the bottom of the saucepan occasionally +while it is boiling fast; when the grains separate at +the ends, and thus appear to form the letter X, the +rice will be done; it requires about half an hour's +gentle boiling. When the rice is done, drain it in a +colander, and place it before the fire, stirring it now +and then with a fork.</p> + + +<h3><a name="No_93" id="No_93">No. 93. <span class="smcap">Rice Dumplings.</span></a></h3> + +<p>Boil one pound of rice as directed in the <a href="#No_92">foregoing +Number</a>, and when thoroughly drained free from excess +of moisture, knead the rice with a spoon in a +basin into a smooth, compact kind of paste, and use +this to cover some peeled apples with in the same way +as you would make an ordinary <a href="#No_104">apple dumpling</a>. In +order the better to enable you to handle the rice-paste +with ease, I recommend that each time previously +to shaping one of the dumplings, you should first +dip your clean hands in cold water. Let the dumplings, +when finished, be tied up in small cloths, and +boiled in plenty of hot water for about three-quarters +of an hour. The cloths used for these dumplings must +be greased.</p> + + +<p><span class='pagenum'><a name="Page_50" id="Page_50">[50]</a></span></p> +<h3><a name="No_94" id="No_94">No. 94. <span class="smcap">Plum or Currant Dough Pudding.</span></a></h3> + +<p>Ingredients, two pounds of dough from the +baker's, four ounces of plums or currants, a pinch of +allspice, ditto of salt, a gill of milk. Mix all the above +ingredients together in a pan; tie up the pudding in a +well-greased pudding-cloth, and place it in a pot containing +<em>boiling</em> water, and allow it to continue boiling +for two hours; at the end of this time the pudding +will be done, and may be turned out on its dish.</p> + + +<h3><a name="No_95" id="No_95">No. 95. <span class="smcap">Christmas Plum Pudding.</span></a></h3> + +<p>Ingredients, two pounds of flour, twelve ounces of +raisins, twelve ounces of currants, twelve ounces of +peeled and chopped apples, one pound of chopped suet, +twelve ounces of sugar, four eggs, one pint and a-half +of milk or beer, one ounce of salt, half an ounce of +ground allspice. Boil the pudding four hours. First, +put the flour, suet, and all the fruit in a large pan; mix +these well together, and having made a deep hole in the +middle thereof with your fist, add the salt, sugar, and +allspice, and half a pint of the milk, or beer, to dissolve +them; next, add the four eggs, and the remaining +pint of milk, or beer; mix all vigorously together +with the hand, tie up the pudding in a well-greased +and floured cloth, boil it for at least four hours, taking +care that the water boils before the pudding is put into +the pot to boil. When done, turn the pudding out +on its dish, and, if you can afford it, pour over it the +following sauce:—</p> + + +<h3><a name="No_96" id="No_96">No. 96. <span class="smcap">Sweet Pudding Sauce.</span></a></h3> + +<p>Ingredients, two ounces of common flour, ditto of +butter, ditto of sugar, chopped lemon-peel, half a gill +of any kind of spirits, and half a pint of water. First +mix the flour, butter, and sugar in a small saucepan +by kneading the ingredients well together with a +wooden spoon, then add the water, spirits, and<span class='pagenum'><a name="Page_51" id="Page_51">[51]</a></span> +lemon-peel; stir the sauce on the fire till it comes to +a boil, and then pour it all over the pudding.</p> + + +<h3><a name="No_97" id="No_97">No. 97. <span class="smcap">Jam Pudding.</span></a></h3> + +<p>Ingredients, one pound of flour, six ounces of suet, +half a pint of water, a pinch of salt, one pound of any +kind of common jam, at 7<em>d.</em> Mix the flour, suet, +water, and salt into a firm, compact kind of paste; +roll this out with a rolling-pin, sprinkling some flour +on the table to prevent the paste from sticking to +either; fold up the paste, and roll it out again; repeat +the rolling-out and folding three times; this operation +will make the paste lighter. Next, roll out the +paste one foot long by eighteen inches wide, spread +the jam all over this, roll up the pudding in the form +of a bolster, roll it up in a well-greased and floured +cloth, tie it up tightly at both ends; put the pudding +into a pot of <em>boiling</em> water, and boil it for nearly two +hours; when done, turn out carefully on to its dish, +without breaking the crust.</p> + + +<h3><a name="No_98" id="No_98">No. 98. <span class="smcap">Rhubarb Pie.</span></a></h3> + +<p>A bundle of rhubarb, one pound of flour, six +ounces of butter, or lard, or dripping, half a pint of +water, a pinch of salt, ditto of baking-powder, eight +ounces of moist sugar. First, cut up the rhubarb in +pieces about an inch long, wash them in plenty of +water, and drain them in a colander, or sieve. Next, +place the flour in a pan, or on the table, make a hollow +in the middle with your fist, place the salt and +the baking-powder in it, pour in the water to dissolve +them, then add the butter; mix all together by working +the ingredients with the fingers of both hands, +until the whole has become a firm, smooth, compact +kind of paste. You now put the cleaned rhubarb +into a pie-dish, with the sugar and a gill of water, +roll out the paste to the exact size of the dish, and<span class='pagenum'><a name="Page_52" id="Page_52">[52]</a></span> +after wetting the edges of the dish all round, place +the rolled-out paste upon it, and by pressing the +thumb of the right hand all round the upper part of +the edge, the paste will be effectually fastened on, so +as to prevent the juice from running out at the sides; +a small hole the size of a sixpence must be made at +the top of the pie, for ventilation, or otherwise the pie +would burst. Bake the pie for an hour and a quarter.</p> + + +<h3><a name="No_99" id="No_99">No. 99. <span class="smcap">Fruit Pies in general.</span></a></h3> + +<p>All kinds of fruit pies are made as shown in the +<a href="#No_98">foregoing Number</a>.</p> + + +<h3><a name="No_100" id="No_100">No. 100. <span class="smcap">A Cheap Kind of Mince-meat.</span></a></h3> + +<p>Ingredients, eight ounces of stoned raisins, eight +ounces of washed and dried currants, one pound of +tripe, one pound of apples, one pound of chopped suet, +four ounces of shred candied peel, one pound of moist +sugar, one ounce of allspice, the juice and the chopped +rind of three lemons, half a gill of rum. First chop +the raisins, currants, apples, and the tripe all together, +or separately, until well mixed; then place these in a +pan, add the remainder of the ingredients, mix them +thoroughly until well incorporated with each other; +put the mince-meat into a clean dry stone jar, tie +some thick paper, or a piece of bladder over the top, +and keep it in a cool place till wanted for use.</p> + + +<h3><a name="No_101" id="No_101">No. 101. <span class="smcap">Mince-pie Paste.</span></a></h3> + +<p>Ingredients, one pound of flour, eight ounces of +butter or lard, three gills of water, half an ounce of +salt, a tea-spoonful of baking-powder. Place the flour +on the table, hollow out a hole or well in the centre +with your fist, place the salt and baking-powder in +this, add the water and the butter, work all together +lightly with the fingers, without positively absorbing<span class='pagenum'><a name="Page_53" id="Page_53">[53]</a></span> +or entirely uniting the butter with the flour, but, on +the contrary, keeping the butter in distinct pieces +here and there; then roll up the paste in the form of +a ball of dough, spread it out on the floured table, +and, with a rolling-pin, roll it out to the extent of +eighteen inches in length, by eight inches wide; then +fold the paste in three equal folds, roll it out the +reverse way, fold it up again as before, and after repeating +the rolling out and folding up a third time, +the paste will be ready for use.</p> + + +<h3><a name="No_102" id="No_102">No. 102. <span class="smcap">To make a Mince-pie.</span></a></h3> + +<p>Having prepared the paste according to the directions +given in the <a href="#No_101">foregoing Number</a>, divide it in two +equal parts, roll these out either round or square, +place one of the flats on a tin baking-dish, wet all +round the edge of the paste, spread some of the mince-meat +about half an inch thick all over the paste to +within an inch of its edge, then cover all in by laying +the other flat of paste evenly upon the whole, press all +round the edge of the pie with your thumb to secure +the mince-meat from running out at the sides, score +the pie neatly over the surface, in the form of reversed +strokes, and bake it for an hour.</p> + + +<h3><a name="No_103" id="No_103">No. 103. <span class="smcap">Jam Tart.</span></a></h3> + +<p>Prepare some paste, as in <a href="#No_101">No. 101</a>, and use this to +make a jam tart, as directed for making a <a href="#No_102">mince-pie</a>, +using any kind of common jam, instead of mince-meat, +for the purpose.</p> + + +<h3><a name="No_104" id="No_104">No. 104. <span class="smcap">Baked Apple Dumplings.</span></a></h3> + +<p>Ingredients, one pound of flour, four ounces of +chopped suet, half a pint of water, a pinch of salt, +eight or ten large apples peeled. With the above +ingredients prepare some suet paste, as directed in +<a href="#No_97">No. 97</a>; divide the paste into about eight equal<span class='pagenum'><a name="Page_54" id="Page_54">[54]</a></span> +parts, first make these into balls with the hand, and +then roll them out with a rolling-pin to the size of +a large saucer, envelop an apple in each flat of paste, +and, wetting the edges with water, gather them +round in a purse-like form, and twist the ends +tightly together to fasten them securely. The +dumplings, thus formed, must be placed on the +twisted end, at equal distances of three inches apart +from each other, upon a tin baking-dish, and baked +in the oven for about three-quarters of an hour.</p> + + +<h3><a name="No_105" id="No_105">No. 105. <span class="smcap">Pancakes for Shrove Tuesday.</span></a></h3> + +<p>Ingredients, twelve ounces of flour, three eggs, +one pint of milk, a tea-spoonful of salt, a little grated +nutmeg, and chopped lemon-peel. First, put the flour +into a basin, hollow out the centre, add the salt, nutmeg, +lemon-peel, and a drop of milk, to dissolve them; +then break in the eggs, work all together, with a spoon, +into a smooth soft paste, add the remainder of the +milk, and work the whole vigorously until it forms a +smooth liquid batter. Next, set a frying-pan on the +fire, and, as soon as it gets hot, wipe it out clean with +a cloth, then run about a tea-spoonful of lard all over +the bottom of the hot frying-pan, pour in half a small +tea-cupful of the batter, place the pan over the fire, +and, in about a minute or so, the pancake will have +become set sufficiently firm to enable you to turn it +over in the frying-pan, in order that it may be baked +on the other side also; the pancake done on both +sides, turn it out on its dish, and sprinkle a little +sugar over it: proceed to use up the remaining batter +in the same manner.</p> + + +<h3><a name="No_106" id="No_106">No. 106. <span class="smcap">Raisinet—A Preserve for Winter.</span></a></h3> + +<p>Ingredients, twelve pounds of fruit, consisting of +peeled apples, pears, plums, and blackberries, in equal +proportion; six pounds of raw sugar, at 4 <span class="sup">1</span>/<span class="sub">2</span><em>d.</em> per<span class='pagenum'><a name="Page_55" id="Page_55">[55]</a></span> +pound; one quart of water. Bake three hours in a +slack or slow oven. First, prepare the fruit, and put it +in mixed layers of plums, pears, berries, apples, alternating +each other, in stone jars. Next, put the six +pounds of sugar in a clean saucepan, with the quart +of water, and stir it with a spoon on the fire till it +comes to a gentle boil; remove the dirty scum from +the surface of the sugar; and, after allowing it to +boil for ten minutes, pour it in equal proportions into +the jar or jars containing the fruits, and place them +in a moderate heat to bake slowly for three hours +at least. When boiling the sugar for this purpose, +remember that it is most prudent to use a saucepan +capable of containing double the quantity, as sugar is +very liable to boil over and waste. When the fruit is +nearly dissolved, the raisinet will be done; it must +then be removed to a cool place until it has become +thoroughly cold and partially set firm; the jars should +then be tied down with thick paper, or bladder, and +kept in the cellar for winter use, either for making +puddings or tarts, or for spreading on bread for the +children.</p> + + +<h3><a name="No_107" id="No_107">No. 107. <span class="smcap">Currant Jam.</span></a></h3> + +<p>Ingredients, twelve pounds of picked currants, +either red, black, or white, or, if agreeable, mixed; +eight pounds of raw sugar, three pints of water. +If you could borrow what is called a preserving-pan +from a neighbour, it would suit the purpose better +than a pot; but, failing the preserving-pan, put the +eight pounds of sugar in a four-gallon iron pot, with +the three pints of water; stir these on the fire till the +sugar boils; remove the scum from the surface, and, +when it has boiled for about ten minutes, add the +currants, and keep stirring the jam, while it boils for +half an hour; and then, if it presents the appearance +of being rather thick, and the currants partly dissolved,<span class='pagenum'><a name="Page_56" id="Page_56">[56]</a></span> +it will be ready to pour into stone jars, +which, after being allowed to cool all night, are to be +tied down with paper, and kept in a cold place for +winter's use. All kinds of seed fruit can be prepared +in the same manner, as well as all kinds of plums.</p> + + +<h3><a name="No_108" id="No_108">No. 108. <span class="smcap">How to Preserve Rhubarb.</span></a></h3> + +<p>Free the rhubarb from leaves, cut it up in inch +lengths, wash and drain it in a sieve or colander. +Next, put the rhubarb into a sufficiently large pot, or +preserving-pan, with a little water—say a pint of +water to ten pounds of rhubarb, and put this on the +fire, with the lid on, to boil until dissolved to a pulp, +stirring it occasionally; as soon as all the rhubarb +is dissolved, add six pounds of moist sugar, +and stir the whole continuously on the fire while +boiling fast, until reduced to a rather stiff paste or +marmalade—this will require about half an hour's +boiling; the preserve or jam must then be immediately +put into jars, or gallipots, and, when cold, is to be +covered with stiff paper, and tied round with string. +Keep the jam in a cold place, for use.</p> + + +<h3><a name="No_109" id="No_109">No. 109. <span class="smcap">How to make Gooseberry Jam.</span></a></h3> + +<p>Pick ten pounds of ripe gooseberries, put them in +a covered pot, with a pint of water, and set them on +the fire to boil to a pulp, stirring them frequently, +and, when they are thoroughly dissolved, add six +pounds of sugar, and stir the whole continuously +while boiling on the fire, until the jam is reduced to a +rather stiff paste; it must then be poured into gallipots, +and, when cold, is to be covered with paper, and +tied round with string.</p> + + +<h3><a name="No_110" id="No_110">No. 110. <span class="smcap">Baked Pears.</span></a></h3> + +<p>Put the pears, standing up side by side in rows, +with their stalks uppermost, in an earthenware baking<span class='pagenum'><a name="Page_57" id="Page_57">[57]</a></span> +dish; add a sprinkle of moist sugar, a few cloves, and +a pint of cider or water, and bake them until they +are done. The time for cooking them depends upon +their size and kind.</p> + + +<h3><a name="No_111" id="No_111">No. 111. <span class="smcap">Baked Apples.</span></a></h3> + +<p>Put the apples on a baking-dish, with a sprinkle +of sugar, and a drop of cider or water, and set them +in the oven to bake. Baked apples or pears, with +bread, form a cheap, wholesome, and proper kind of +supper for children.</p> + + +<h3><a name="No_112" id="No_112">No. 112. <span class="smcap">To make Elder Wine.</span></a></h3> + +<p>Ingredients, two gallons of elderberries, two +quarts of damsons, eight pounds of raw sugar, at 4 <span class="sup">1</span>/<span class="sub">2</span><em>d.</em> +per pound, two gallons of water, two ounces of ginger, +one ounce of cloves, and half a pint of fresh yeast. +To make this quantity of elder wine, you must have a +copper, a tub, a large canvas or loose flannel bag, and +a five-gallon barrel. First, crush the elderberries +and damsons thoroughly in the pot or copper in which +they are to be boiled; then add the water, and keep +stirring all together as it boils, until the fruit is well +dissolved; then use a wooden bowl or a basin to +pour the whole into a loose flannel bag, steadily fixed +across two stout sticks, resting safely on two chairs, or, +if you have one, a large coarse sieve instead. When all +the liquor has passed through into the tub, put the dregs +back into the copper, to be boiled up with a couple of +quarts of water, and then to be strained to the other +liquor. The next part of the process is to put the +whole of the elderberry juice back into the clean pot +or copper, with the sugar, and the spice, well bruised +with a hammer; stir all together, on the fire, and allow +the wine to boil gently for half an hour, then pour +it into the clean tub to cool; the half-pint of yeast +must then be added, and thoroughly mixed by stirring.<span class='pagenum'><a name="Page_58" id="Page_58">[58]</a></span> +At the end of two days, skim off the yeast which, by +that time, will have risen to the surface. The elder +wine must now be put into the barrel, and kept in the +cellar with the bung-hole left open for a fortnight; at +the end of this time, a stiff brown paper should be +pasted over the bung-hole, and after standing for a +month or six weeks, the wine will be ready for use. +To be obliged to buy all the ingredients for making +elder wine, would render it a matter of great difficulty—perhaps, +in some cases, an impossibility; but, remember, +that when living in the country, where in some +parts elderberries grow in the hedge-rows, you may +have them for the trouble of gathering them, in which +case the elder wine would be cheaper, and more easily +within your means.</p> + + +<h3><a name="No_113" id="No_113">No. 113. <span class="smcap">Vegetable Porridge.</span></a></h3> + +<p>Scrape and peel the following vegetables:—six carrots, +six turnips, six onions, three heads of celery, and +three parsnips; slice up all these very thinly, and +put them into a two-gallon pot, with four ounces of +butter, a handful of parsley, ditto of chervil, and a +good sprig of thyme, and fill up with water or pot +liquor, if you happen to have any; season with pepper +and salt, and put the whole to boil very gently on the +fire for two hours; at the end of this time the vegetables +will be done to a pulp, and the whole must be +rubbed through a colander with a wooden spoon, and +afterwards put back into the pot and stirred over the +fire, to make it hot for dinner.</p> + + +<h3><a name="No_114" id="No_114">No. 114. <span class="smcap">Pumpkin Porridge.</span></a></h3> + +<p>I am aware that pumpkins are not generally grown +in this country as an article of food for the poorer +classes, and more is the pity, for they require but little +trouble to rear, and yield an abundance of nutritious +and cooling food, at a small cost; the chief reason<span class='pagenum'><a name="Page_59" id="Page_59">[59]</a></span> +for the short supply is, I imagine, the want of knowledge +for turning the pumpkin to good account as an +article of food. I am now about to supply easy +instruction to convey that knowledge to whomsoever +may stand in need of it. Peel and slice up as much +pumpkin as will produce about eight ounces for each +person, and put this into a boiling pot, with two ounces +of butter, and a quart of water; set the whole to +boil very gently on the fire, until the pumpkin is +reduced to a pulp, and then add half-a-pint of buttermilk, +or skim milk, to every person who is to partake +of the porridge. You then stir the porridge over +the fire for about fifteen minutes longer, taking +care that it does not boil over; season with salt and a +little nutmeg, and eat it with toasted bread for breakfast, +or any other meal.</p> + + +<h3><a name="No_115" id="No_115">No. 115. <span class="smcap">Rice-milk for Six Persons.</span></a></h3> + +<p>Put one pound of Patna rice into a boiling pot +with two ounces of butter, two quarts of water, a +small bit of cinnamon or lemon-peel, and a little salt; +put the lid on, and set the rice to boil very gently indeed +close to the hob, until the rice is done quite +soft; this will take about one hour and a quarter; +then add three pints of skim milk, and after having +stirred the rice-milk over the fire for ten minutes +longer, it may be sweetened with a little honey or +sugar, and will produce an excellent breakfast for +at least six persons.</p> + + +<h3><a name="No_116" id="No_116">No. 116. <span class="smcap">Knuckle of Veal and Rice.</span></a></h3> + +<p>A small knuckle, or scrag-end of neck of veal, is +sometimes to be purchased very cheap; I will therefore +suppose that you may, once in a way, provide +such a thing, and this is the way you should cook it +to the best advantage. Put the knuckle of veal into a +boiling pot, with a pound of bacon, two pounds of<span class='pagenum'><a name="Page_60" id="Page_60">[60]</a></span> +rice, six onions, three carrots cut in pieces, some +peppercorns, and salt in moderation on account of the +bacon; add three or four quarts of water, and set the +whole to stew very gently over a moderate fire for +about three hours. This will produce a good substantial +dinner for at least ten persons.</p> + + +<h3><a name="No_117" id="No_117">No. 117. <span class="smcap">Irish Stew.</span></a></h3> + +<p>Inferior parts of any kind of meat make a good +Irish stew. Let the meat be cut in pieces the size of +an egg, well rubbed all over with pepper and salt, and +placed in a good-sized pot or saucepan; add peeled +onions in the proportion of six to the pound of meat, +and enough water just to cover in the whole. Next, +set the stew on the fire to boil very gently for +an hour and a-half, then add such quantity of +peeled and split potatoes as you may think will suffice +for the number of persons about to dine off the stew, +and put the whole back on the fire to boil briskly +until the potatoes are thoroughly done soft; the Irish +stew will then be ready to eat.</p> + + +<h3><a name="No_118" id="No_118">No. 118. <span class="smcap">Fish Soup.</span></a></h3> + +<p>Cod-fish cuttings, Dutch plaice, skate, dabs, haddocks, +cod's-heads, cod's-tails, or any fresh-water fish +you may happen to catch when fishing, conger eels +cut in slices, and almost any kind of fish which may +come within reach of your means, are all more or less +fit for making a good mess of soup for a meal. First, +chop fine some onions, and put them into a pot with +enough water to furnish about half a pint for each person +to be provided for, and set this on the fire to +boil for ten minutes; then add your pieces of fish, of +about four ounces each; season with thyme, pepper, +and salt, and boil the soup for about fifteen minutes +longer, when it will be ready for dinner. Some well-boiled<span class='pagenum'><a name="Page_61" id="Page_61">[61]</a></span> +potatoes will prove a welcome addition to this +soup.</p> + +<p><em>Note.</em>—This kind of fish soup will prove the more +advantageous near the sea-coast, where inferior +kinds of fish are always very cheap.</p> + + +<h3><a name="No_119" id="No_119">No. 119. <span class="smcap">Soused Mackerel.</span></a></h3> + +<p>When mackerel are to be bought at six for a shilling, +this kind of fish forms a cheap dinner. On such +occasions, the mackerel must be placed heads and +tails in an earthen dish or pan, seasoned with chopped +onions, black pepper, a pinch of allspice, and +salt; add sufficient vinegar and water in equal proportions +to cover the fish. Bake in your own oven, if you +possess one, or send them to the baker's.</p> + +<p><em>Note.</em>—Herrings, sprats, or any other cheap fish, +are soused in the same manner.</p> + + +<h3><a name="No_120" id="No_120">No. 120. <span class="smcap">A Dinner of Red Herrings.</span></a></h3> + +<p>The cheaper sort of red herrings are always too +salty, and unpleasantly strong-flavoured, and are therefore +an indifferent kind of food, unless due precaution +is taken to soak them in water for an hour before +they are cooked. First, soak the red herrings in water +for an hour; wipe, and split them down the back; +toast or broil them on both sides for two or three +minutes, and having placed them on a dish, put a bit +of butter and some chopped onion upon each herring; +pour a little vinegar over all, and this will make a +cheap and savoury dish to be eaten with well-boiled +potatoes.</p> + + +<h3><a name="No_121" id="No_121">No. 121. <span class="smcap">To Fry Fish.</span></a></h3> + +<p>For this purpose you must have some kind of fat. +Either lard, butter, or dripping fat, would be excellent; +but they must be bought, and cost a little +money. True; but then, if you can afford yourselves<span class='pagenum'><a name="Page_62" id="Page_62">[62]</a></span> +a bit of meat occasionally, by dint of good thrift you +should save the fat from the boiled meat, or the dripping +from your baked meats, and thus furnish yourselves +with fat for frying your fish twice a-week; and +let me tell you that by introducing fish as an occasional +part of your daily food, your health, as well as +your pockets, would feel the benefit of such a system +of economy. Suppose, then, that you have bought +some cheap kind of fish, such as herrings, large +flounders, plaice, small soles, or any other small or +flat fish. First of all, let the fish be washed and +wiped dry, and rubbed all over with a little flour. +Next, put about two ounces of fat, free from water, +in a frying-pan on the fire, and, as soon as it is hot, +put the fish in to fry, one or two at a time, according +to their size, as, unless they have room enough in the +frying-pan they do not fry well; this must be carefully +attended to, and when the fish is a little browned on +one side, turn it over with a tin fish-slice, that it may +be fried on the other side also; and, as soon as done, +place the fried fish on a dish and then fry the others. +When all your fish are fried, with what fat remains in +the pan fry some onions, and place them round the fish, +and, by way of adding an extra relish to your meal, just +throw a few table-spoonfuls of vinegar, some pepper +and salt, into the frying-pan, give it a boil up, and +pour this round the fish.</p> + + +<h3><a name="No_122" id="No_122">No. 122. <span class="smcap">Salt Fish with Parsnips.</span></a></h3> + +<p>Salt fish must always be well soaked in plenty of +cold water the whole of the night before it is required +for the following day's dinner. The salt fish must be +put on to boil in plenty of cold water, without any +salt, and when thoroughly done, should be well-drained +free from any water, and placed on a dish +with plenty of well-boiled parsnips. Some sauce +may be poured over the fish, which is to be made as<span class='pagenum'><a name="Page_63" id="Page_63">[63]</a></span> +follows: viz.—Mix two ounces of butter with three +ounces of flour, pepper and salt, a small glassful of +vinegar, and a good half-pint of water. Stir this on +the fire till it boils. A few hard-boiled eggs, chopped +up and mixed in this sauce, would render the dish +more acceptable.</p> + + +<h3><a name="No_123" id="No_123">No. 123. <span class="smcap">Baked Fish.</span></a></h3> + +<p>Wash and wipe the fish, and lay it, heads and +tails, in a baking-dish, the bottom of which has been +spread all over with a little butter or dripping, add +a little vinegar and water, and, when procurable, some +mushroom ketchup. Season with chopped onions and +parsley, shake plenty of raspings of bread all over +the top of the fish, and bake it in your oven, or send +it to the baker's.</p> + + +<h3><a name="No_124" id="No_124">No. 124. <span class="smcap">Baked Cod's Head.</span></a></h3> + +<p>First, make some stuffing with one pound of bruised +crumb of bread, mixed with six ounces of chopped +suet, two eggs, chopped parsley, onions and thyme, +and seasoned with pepper and salt. Put this stuffing +inside the cod's head, and place it in a baking-dish +with two ounces of butter, a gill of vinegar, and a +pint and a half of water. Spread a little of the butter +all over the cod's head, and then a thick coating of +bread-raspings all over it; bake it for an hour in the +oven. A few oysters would be an improvement.</p> + + +<h3><a name="No_125" id="No_125">No. 125. <span class="smcap">Bouillabaisse Soup.</span></a></h3> + +<p>Put the following ingredients into a saucepan to +boil on the fire:—four onions and six tomatoes, or red +love-apples, cut in thin slices, some thyme and winter +savory, a little salad-oil, a wine-glassful of vinegar, +pepper and salt, and a pint of water to each person. +When the soup has boiled fifteen minutes, throw in +your fish, cut in pieces or slices, and, as soon as the fish<span class='pagenum'><a name="Page_64" id="Page_64">[64]</a></span> +is done, eat the soup with some crusts of bread or toast +in it. All kinds of fish suit this purpose.</p> + + +<h3><a name="No_126" id="No_126">No. 126. <span class="smcap">To Boil Fish.</span></a></h3> + +<p>Put the fish on in sufficient water to cover it, add +a small handful of salt, and, providing that the fish +is not larger than mackerel, soles, or whiting, it will +be cooked by the time that the water boils. Yet it +is always best to try whether it requires to boil a +little longer, as underdone fish is unwholesome. +Boiled fish requires some kind of sauce. Try the following, +viz:—</p> + + +<h3><a name="No_127" id="No_127">No. 127. <span class="smcap">Parsley Sauce.</span></a></h3> + +<p>Chop a handful of parsley and mix it in a stewpan +with two ounces of butter, two ounces of flour, +pepper and salt; moisten with half a pint of water +and a table-spoonful of vinegar. Stir the parsley-sauce +on the fire till it boils, and then pour it over +the fish, drained free from water, on its dish.</p> + + +<h3><a name="No_128" id="No_128">No. 128. <span class="smcap">Anchovy Sauce.</span></a></h3> + +<p>Mix two ounces of butter with two ounces of +flour, in a saucepan. Add a spoonful of essence of +anchovy, and half a pint of water. Stir the sauce on +the fire till it boils.</p> + + +<h3><a name="No_129" id="No_129">No. 129. <span class="smcap">Baked Skate.</span></a></h3> + +<p>Chop three onions, and fry them of a light-brown +colour in two ounces of butter, then add half a pint +of vinegar, pepper and salt, and allow the whole to boil +on the fire for five minutes. Put the skate in a baking +dish, pour the sauce over it, and also just enough +water to reach to its surface. Strew a thick coating +of bread-raspings on the fish, and bake it for an hour +and a half at rather moderate heat.</p> + + +<p><span class='pagenum'><a name="Page_65" id="Page_65">[65]</a></span></p> +<h3><a name="No_130" id="No_130">No. 130. <span class="smcap">How to Brew your own Beer.</span></a></h3> + +<p>The first preparatory step towards brewing is to +gather your necessary plant together in proper working +order, and thoroughly clean. Your plant or +utensils must consist of the following articles, viz.:—A +thirty-gallon copper, two cooling-tubs capable of +holding each about thirty gallons; a mash-tub of +sufficient size to contain fifty-four gallons, and another +tub of smaller size, called an underback; a bucket or +pail, a wooden hand-bowl, a large wooden funnel, a +mash-stirrer, four scraped long stout sticks, a good-sized +loose-wrought wicker basket for straining the beer, +and another small bowl-shaped wicker basket, called a +tapwaist, to fasten inside the mash-tub on to the inner +end of the spigot and faucet, to keep back the grains +when the wort is being run off out of the mash-tub. +You will also require some beer barrels, a couple +of brass or metal cocks, some vent-pegs, and some +bungs. I do not pretend to assert that the whole of +the foregoing articles are positively indispensable for +brewing your own beer. I merely enumerate what is +most proper to be used; leaving the manner and +means of replacing such of these articles as may be +out of your reach very much to your intelligence in +contriving to use such as you possess, or can borrow +from a neighbour, instead. Spring water, from its +hardness, is unfit for brewing; fresh fallen rain water, +caught in clean tubs, or water fetched from a brook or +river, are best adapted for brewing; as, from the +fact of their being free from all calcareous admixture, +their consequent softness gives them the greater +power to extract all the goodness and strength from +the malt and hops.</p> + +<p>In order to ensure having good wholesome beer, it +is necessary to calculate your brewing at the rate of +two bushels of malt and two pounds of hops to<span class='pagenum'><a name="Page_66" id="Page_66">[66]</a></span> +fifty-four gallons of water; these proportions, well +managed, will produce three kilderkins of good beer. +I recommend that you should use malt and hops of +the best quality only; as their plentiful yield of beneficial +substance fully compensates for their somewhat +higher price. A thin shell, well filled up plump with +the interior flour, and easily bitten asunder, is a sure +test of good quality in malt; superior hops are +known by their light greenish-yellow tinge of colour, +and also by their bright, dry, yet somewhat gummy +feel to the touch, without their having any tendency +to clamminess. The day before brewing, let all your +tackle be well scrubbed and rinsed clean, the copper +wiped out, and all your tubs and barrels half filled +with cold water, to soak for a few hours, so as to +guard against any chance of leakage, and afterwards +emptied, and set to dry in the open air, weather permitting; +or otherwise, before the fire. Fasten the +tapwaist inside the mash-tub to the inner end of the +faucet and spigot, taking care to place the mash-tub +in an elevated position, resting upon two benches or +stools. Early in the dawn of morning, light the fire +under your copper, filled with water over-night, and, +as soon as it boils, with it fill the mash-tub rather +more than three-parts full; and as soon as the first +heat of the water has subsided, and you find that you +are able to bear your fingers drawn slowly through it +without experiencing pain, you must then throw in +the malt, stirring it about for ten minutes or so; then +lay some sticks across the mash-tub, and cover it with +sacks or blankets, and allow it to steep for three +hours. At the end of the three hours, let off the +wort from the mash-tub into the underback-tub, which +has been previously placed under the spigot and faucet +ready to receive it; pouring the first that runs out +back into the mash, until the wort runs free from +grains, etc.; now put the hops into the underback-tub<span class='pagenum'><a name="Page_67" id="Page_67">[67]</a></span> +and let the wort run out upon them. Your +copper having been refilled, and boiled again while +the mash is in progress, you must now pour sufficient +boiling water into the grains left in the mash-tub to +make up your quantity of fifty-four gallons; and when +this second mashing shall have also stood some two +hours, let it be drawn off, and afterwards mixed with +the first batch of wort, and boil the whole at two +separate boilings, with the hops equally divided; each +lot to be allowed to boil for an hour and a-half after +it has commenced boiling. The beer is now to be +strained through the loose wicker basket into your +cooling tubs and pans; the more you have of these +the better the beer, from its cooling quickly. And +when the beer has cooled to the degree of water +which has stood in the house in summer-time for +some hours, let it all be poured into your two or +three largest tubs, keeping back a couple or three +quarts in a pan, with which to mix a pint of good +yeast and a table-spoonful of common salt; stir this +mixture well together, keep it in rather a warm part +of the house, and in the course of half an hour or so, +it will work up to the top of the basin or pan. This +worked beer must now be equally divided between +the two or three tubs containing the bulk of the beer, +and is to be well mixed in by ladling it about with a +wooden hand-bowl for a couple of minutes. This +done, cover over the beer with sacks or blankets +stretched upon sticks across the tubs, and leave them +in this state for forty-eight hours. The next thing to +be seen to is to get your barrels placed in proper +order and position for being filled; and to this end +attend strictly to the following directions, viz.:—First, +skim off the scum, which is yeast, from the top +or surface of the tubs, and next, draw off the beer +through the spigot, and with the wooden funnel +placed in the bung-hole, proceed to fill up the barrels<span class='pagenum'><a name="Page_68" id="Page_68">[68]</a></span> +not quite full; and, remember, that if a few hops are +put into each before filling in the beer, it will keep +all the better. Reserve some of the beer with which +to fill up the barrels as they throw up the yeast while +the beer is working; and when the yeast begins to +fall, lay the bungs upon the bung-holes, and at the +end of ten days or a fortnight, hammer the bungs in +tight, and keep the vent-pegs tight also. In about +two months' time after the beer has been brewed, it +will be in a fit condition for drinking.</p> + + +<h3><a name="No_131" id="No_131">No. 131. <span class="smcap">How to Bake your own Bread.</span></a></h3> + +<p>Put a bushel of flour into a trough, or a large +pan; with your fist make a deep hole in the centre +thereof; put a pint of good fresh yeast into this +hollow; add thereto two quarts of warm water, and +work in with these as much of the flour as will serve +to make a soft smooth kind of batter. Strew this +over with just enough flour to hide it; then cover up +the trough with its lid, or with a blanket to keep all +warm, and when the leaven has risen sufficiently to +cause the flour to crack all over its surface, throw in +a handful of salt, work all together; add just enough +lukewarm soft water to enable you to work the whole +into a firm, compact dough, and after having kneaded +this with your fists until it becomes stiff and comparatively +tough, shake a little flour over it, and again +cover it in with a blanket to keep it warm, in order to +assist its fermentation. If properly managed, the +fermentation will be accomplished in rather less than +half an hour. Meanwhile that the bread is being +thus far prepared, you will have heated your oven to +a satisfactory degree of heat, with a sufficient quantity +of dry, small wood faggots; and when all the +wood is burnt, sweep out the oven clean and free from +all ashes. Divide your dough into four-pound loaves, +knead them into round shapes, making a hole at the<span class='pagenum'><a name="Page_69" id="Page_69">[69]</a></span> +top with your thumb, and immediately put them out +of hand into the oven to bake, closing the oven-door +upon them. In about two hours' time they will be +thoroughly baked, and are then to be taken out of +the oven, and allowed to become quite cold before +they are put away in the cupboard.</p> + + +<h3><a name="No_132" id="No_132">No. 132. <span class="smcap">Yorkshire Pie-clates for Tea.</span></a></h3> + +<p>Ingredients, one pound of flour, two ounces of +grocer's currants, three gills of milk, and a pinch of +baking-powder. Mix the above ingredients together +in a pan into a firm, smooth, compact paste. Divide +this into eight equal parts, roll each into a ball with +the hand previously dipped in flour, then roll them +out with a rolling-pin, with a little flour shaken +on the table to prevent the paste from sticking, +to the size of a tea-saucer, and bake the pie-clates +upon a griddle-iron fixed over a clear fire to the +upper bar of the grate. In about two or three +minutes' time they will be done on the underside; +they must then be turned over that they may +be also baked on the other side, then taken off +the griddle-iron, placed on a plate, and a little butter +spread upon each as they are done out of hand.</p> + + +<h3><a name="No_133" id="No_133">No. 133. <span class="smcap">Hard Biscuits.</span></a></h3> + +<p>Ingredients, one pound of flour, half a pint of hot +milk, a tea-spoonful of salt, a pinch of baking-powder; +bake them a quarter of an hour. Mix the above +ingredients into a firm paste, well kneaded until it +becomes quite tough; then let the paste rest covered +over with a cloth for half an hour, after which it is to +be divided into eight equal parts, rolled out to the +size of tea-saucers, placed upon baking-tins, pricked +all over with a fork, and baked in a brisk oven for +about fifteen minutes.</p> + + +<p><span class='pagenum'><a name="Page_70" id="Page_70">[70]</a></span></p> +<h3><a name="No_134" id="No_134">No. 134. <span class="smcap">Gingerbread Nuts.</span></a></h3> + +<p>Ingredients, one pound of flour, half a pint of +treacle, two ounces of butter, half an ounce of ground +ginger, a pinch of allspice, a tea-spoonful of carbonate +of soda, and a pinch of salt. Mix all the above ingredients +into a firm, well-kneaded stiff paste, divide +this into about twenty-four parts, roll these into +shape like walnuts, place them upon greased baking-tins +at distances of two inches apart from each other, +and bake the gingerbread nuts in a rather brisk oven +for about fifteen minutes.</p> + + +<h3><a name="No_135" id="No_135">No. 135. <span class="smcap">How to Steam Potatoes.</span></a></h3> + +<p>Peel the potatoes thinly, wash them clean, put +them in the steamer, over <em>boiling</em> water, which must +be kept briskly boiling until the potatoes are +thoroughly done, the length of time depending very +much on their size. I am aware that it is not in the +power of all to possess a potato-steamer, although +one may be purchased at Adams & Son's, in the +Haymarket, for a few shillings; and therefore I will +give you instructions how to boil potatoes.</p> + + +<h3><a name="No_136" id="No_136">No. 136. <span class="smcap">How to Boil Potatoes.</span></a></h3> + +<p>Wash the potatoes clean, and put them on to boil +in a saucepan, with cold water just enough to cover +them; place the saucepan on the hob, close to the +fire, and allow them to remain in that position for a +quarter of an hour, by which time the water will have +gradually reached to the boiling point; the saucepan +should now be allowed to boil until the potatoes are +done through, and then pour off the water; put the +lid on again with a cloth on the top, place the saucepan +close to the fire for about five minutes, and when +you turn them out on their dish you will find that +you have a well-boiled, mealy potato before you.</p> + + +<p><span class='pagenum'><a name="Page_71" id="Page_71">[71]</a></span></p> +<h3><a name="No_137" id="No_137">No. 137. <span class="smcap">Baked or Roasted Potatoes.</span></a></h3> + +<p>You do not require that I should tell you that +when you have no oven you can easily roast your potatoes +by placing them on the hobs, bars, and under +the fire-grate; and if you are attentive to their being +well roasted, by turning them about now and then, +so that they may be done all over alike, you need not +be deprived of a baked potato for the want of an +oven. When the potatoes are roasted, slightly squeeze +each separately in a cloth, to make them mealy, then +split them open; season them with a bit of butter, or +dripping, a little bit of chopped shalot, pepper, and +salt, and this will afford you a nice relish for supper.</p> + + +<h3><a name="No_138" id="No_138">No. 138. <span class="smcap">How to Fry Potatoes.</span></a></h3> + +<p>Peel, split, and cut the potatoes into slices of <em>equal</em> +thickness, say the thickness of two penny pieces; and +as they are cut out of hand, let them be dropped into +a pan of cold water. When about to fry the potatoes, +first drain them on a clean cloth, and dab them all +over, in order to absorb all moisture; while this has +been going on, you will have made some kind of fat +(entirely free from water or gravy, such as lard, for +instance) very hot in a frying-pan, and into this drop +your prepared potatoes, only a good handful at a +time; as, if you attempt to fry too many at once, +instead of being crisp, as they should be, the potatoes +will fry flabby, and consequently will be unappetising. +As soon as the first lot is fried in a satisfactory manner, +drain them from the fat with a skimmer, or spoon, +and then fry the remainder; and when all are fried, +shake a little salt over them.</p> + + +<h3><a name="No_139" id="No_139">No. 139. <span class="smcap">How to Fry Potatoes an easier Way.</span></a></h3> + +<p>When it happens that you have some cold +boiled potatoes, this is the way to fry them:—First<span class='pagenum'><a name="Page_72" id="Page_72">[72]</a></span> +cut the potatoes in thick slices, and fry +them in a frying-pan with butter or dripping, just +enough to season them, and as they fry, lift or scrape +them from the bottom of the pan with an iron spoon, +to prevent them from sticking to the bottom and +burning, which, by imparting a bitter taste, would +spoil them; when all are fried of a very light brown +colour, season with pepper and salt.</p> + + +<h3><a name="No_140" id="No_140">No. 140. <span class="smcap">How to Mash Potatoes.</span></a></h3> + +<p>Either steam or boil the potatoes, as indicated in +Nos. <a href="#No_135">135</a> and <a href="#No_136">136</a>, and immediately after they are +done, while steaming hot, put the potatoes into a clean +saucepan, and break or mash them by stirring them +vigorously with a fork; when all are broken smooth +and mealy, add a little <em>hot</em> milk, with a bit of butter, +pepper, and salt; work the whole well together for a +few minutes, and eat the mashed potatoes while hot.</p> + + +<h3><a name="No_141" id="No_141">No. 141. <span class="smcap">Baked Mashed Potatoes.</span></a></h3> + +<p>Prepare the mashed potatoes as shown in the <a href="#No_140">preceding +Number</a>, put them in a dish, smooth them over +with a knife, put some bits of butter on the top, and +set them before the fire, turning them occasionally to +brown them equally all round.</p> + + +<h3><a name="No_142" id="No_142">No. 142. <span class="smcap">Mashed Potatoes with Ling.</span></a></h3> + +<p>Ling is a kind of dried salt fish; it is cheaper +than the ordinary sort of salted codfish. It should be +washed and well soaked in plenty of tepid water for six +hours before it is boiled in cold water; when taken +out of the pot it should be divided into large flakes, +mixed with mashed potatoes, and baked in a dish, as +directed in the <a href="#No_141">preceding Number</a>.</p> + + +<h3><a name="No_143" id="No_143">No. 143. <span class="smcap">How to Stew Potatoes.</span></a></h3> + +<p>First boil the potatoes, and then put a little<span class='pagenum'><a name="Page_73" id="Page_73">[73]</a></span> +butter, a chopped onion, half a pint of milk, or water, +pepper and salt to season; boil this for ten minutes, +then add the potatoes, previously cooked; boil all together +for ten minutes, and dish them up.</p> + + +<h3><a name="No_144" id="No_144">No. 144. <span class="smcap">Buttered Parsnips.</span></a></h3> + +<p>Scrape or peel the parsnips, and boil them in hot +water till they are done quite tender, then drain off +all the water, add a bit of butter, some chopped +parsley, pepper and salt; shake them together on the +fire until all is well mixed.</p> + + +<h3><a name="No_145" id="No_145">No. 145. <span class="smcap">Buttered Swedish Turnips.</span></a></h3> + +<p>Swedish turnips are mostly given as food to +cattle; true, but there is no good reason why they +should not be considered as excellent food for man, +for they are sweeter, and yield more substance +than the ordinary turnips; let them be peeled, boiled +in plenty of water, and when done, mashed with a +little milk, butter, pepper, and salt.</p> + + +<h3><a name="No_146" id="No_146">No. 146. <span class="smcap">How to Cook Spinach.</span></a></h3> + +<p>Pick it thoroughly, wash the spinach, boil it in +plenty of hot water with salt in it, and when it is +done, drain it free from all moisture, chop it up, put +it in a saucepan with butter, pepper, and salt; stir +all together on the fire for five minutes.</p> + + +<h3><a name="No_147" id="No_147">No. 147. <span class="smcap">Fried Cabbage and Bacon.</span></a></h3> + +<p>First, boil the cabbage, and when done and drained +free from water, chop it up. Next fry some rashers +of bacon, and when done, lay them on a plate before +the fire; put the chopped cabbage in the frying-pan, +and fry it with the fat from the bacon, then put this +on a dish with the rashers upon it.</p> + + +<p><span class='pagenum'><a name="Page_74" id="Page_74">[74]</a></span></p> +<h3><a name="No_148" id="No_148">No. 148. <span class="smcap">Peas and Bacon.</span></a></h3> + +<p>Shave off any brown rancid part from the bacon, +and put it on to boil in plenty of cold water; when it +is nearly done put in the peas with a good bunch of +mint, and let all boil together until the peas are done +soft; then dish up the peas round the bacon.</p> + + +<h3><a name="No_149" id="No_149">No. 149. <span class="smcap">Baked or Roasted Onions.</span></a></h3> + +<p>Do not peel the onions, but put them in their +natural state to roast on the hobs, turning them +round to the fire occasionally, in order that they may +be equally roasted all over and through; when they +are well done, remove the outer skin, split them +open, add a bit of butter, pepper and salt, and a few +drops of vinegar.</p> + + +<h3><a name="No_150" id="No_150">No. 150. <span class="smcap">How to Cook Broad Beans.</span></a></h3> + +<p>Boil the beans in hot water with a bunch of winter +savory and some salt, and when done and drained, put +them into a saucepan with the chopped savory, butter, +a pinch of flour, pepper and salt, and toss all together +for a few minutes over the fire.</p> + + +<h3><a name="No_151" id="No_151">No. 151. <span class="smcap">How to Cook French Beans.</span></a></h3> + +<p>String the beans and boil them in hot water with +salt; when done and drained, put them into a saucepan, +with butter, a pinch of flour, chopped parsley, +pepper and salt, and stir them gently on the fire for +two or three minutes.</p> + + +<h3><a name="No_152" id="No_152">No. 152. <span class="smcap">How to Cook Vegetable Marrow.</span></a></h3> + +<p>This is a cheap and excellent vegetable; let them +be peeled, split them, and remove the seedy part; boil +them in hot water with salt, and when done, eat them +with a bit of butter, pepper, and salt.</p> + + +<p><span class='pagenum'><a name="Page_75" id="Page_75">[75]</a></span></p> +<h3><a name="No_153" id="No_153">No. 153. <span class="smcap">White Haricot Beans.</span></a></h3> + +<p>In France, haricot beans form a principal part in +the staple articles of food for the working-classes, and +indeed for the entire population; it is much to be desired +that some effectual means should be adopted, +for the purpose of introducing and encouraging the +use of this most excellent vegetable among the people +of England as a general article of daily food, more especially +in the winter. If this desideratum could be +accomplished, its beneficial result would go far to +assist in rendering us in a measure independent of +the potato crop, which, of late years, has proved so +uncertain. I am aware that haricot beans, as well as +lentils, as at present imported and retailed as a mere +luxury to such as possess cooks who know how to +dress them, might lead to the rejection of my proposal +that they should, or could, be adopted as food by the +people; but I see no reason why haricot beans should +not be imported to this country in such quantities as +would enable the importers to retail them at a somewhat +similar low price as that in which they are sold +at in France. In that case, they would become cheap +enough to come within the reach of the poorest. +And under the impression that this wish of mine may +be eventually realized, I will here give you instructions +how to cook haricot beans to the greatest advantage.</p> + + +<h3><a name="No_154" id="No_154">No. 154. <span class="smcap">How to Dress Haricot Beans.</span></a></h3> + +<p>Put a quart of white haricot beans in plenty of cold +water in a pan in order that they may soak through +the night; the next day drain off the water in which +they have soaked, and put them into a pot with three +quarts of <em>cold</em> water, a little grease or butter, some +pepper and salt, and set them on the fire to boil <em>very +gently</em> until they are thoroughly done; this will take +about two hours' gentle boiling; when done, the haricot<span class='pagenum'><a name="Page_76" id="Page_76">[76]</a></span> +beans are to be drained free from excess of moisture, +and put into a saucepan with chopped parsley, +butter, pepper and salt; stir the whole carefully on the +fire for five minutes, and serve them for dinner with +or without meat as may best suit your means.</p> + + +<h3><a name="No_155" id="No_155">No. 155. <span class="smcap">Haricot Beans, another Way.</span></a></h3> + +<p>When the haricot beans have been boiled as shown +in the <a href="#No_154">preceding Number</a>, chop fine a couple of onions, +and fry them in a saucepan with a bit of butter, then +add the haricot beans, pepper and salt; stir all together +and serve them out to your family.</p> + + +<h3><a name="No_156" id="No_156">No. 156. <span class="smcap">A Salad of Haricot Beans.</span></a></h3> + +<p>Well-boiled haricot beans, cold, are made into an +excellent salad, as follows:—Put the haricot beans +into a bowl, season with chopped parsley, green onions, +salad oil, vinegar, pepper and salt, and slices of beet-root. +Mix thoroughly.</p> + + +<h3><a name="No_157" id="No_157">No. 157. <span class="smcap">Lentils.</span></a></h3> + +<p>Lentils are a species of vetches much in use in +France as a staple article of food in the winter; there +are two sorts, those denominated "<em>à la reine</em>," a +small brown flat-looking seed, while the other sort is +somewhat larger—of the size of small peas, and flat; +both sorts are equally nutritious, and are to be treated +in exactly the same way as herein indicated for cooking +<a href="#No_154">haricot beans</a>.</p> + +<p>These, as well as haricot beans, may be boiled +with a piece of bacon.</p> + + +<h3><a name="No_158" id="No_158">No. 158. <span class="smcap">A Relish for Supper.</span></a></h3> + +<p>Prepare some oysters, as shown in <a href="#No_54">No. 54</a>, and +when poured upon the toast in their dish, strew all +over their surface equal quantities of bread raspings +and grated cheese; hold a red-hot shovel over the top<span class='pagenum'><a name="Page_77" id="Page_77">[77]</a></span> +until it becomes slightly coloured, and eat this little +delicacy while hot.</p> + + +<h3><a name="No_159" id="No_159">No. 159. <span class="smcap">How to make an Omelet.</span></a></h3> + +<p>Break three or four eggs into a basin, add a little +chopped shalot, and parsley, pepper, and salt; put an +ounce of butter in a frying-pan on the fire, and as +soon as the butter begins to fry, beat up the eggs, +etc., with a fork for two minutes; immediately pour +the whole into the frying-pan, and put it on the +fire, stirring the eggs with an iron spoon as they +become set and the omelet appears nearly done; fold +all together in the form of a bolster, and turn it out +on to its dish.</p> + + +<h3><a name="No_160" id="No_160">No. 160. <span class="smcap">Fried Eggs and Bacon.</span></a></h3> + +<p>First, fry the rashers of bacon, and then break +the eggs into the frying-pan without disturbing the +yolks, and as soon as these are just set, or half-done, +slip them out on to the rashers of bacon which you +have already placed in a dish.</p> + + +<h3><a name="No_161" id="No_161">No. 161. <span class="smcap">Buttered Eggs.</span></a></h3> + +<p>Fry half an ounce of butter in a frying-pan, then +break three or four eggs into this; season with +chopped parsley, pepper and salt, and again set the +pan on the fire for two minutes. At the end of this +time the eggs will be sufficiently set to enable you to +slip them gently out of the pan upon a plate; and to +finish cooking the eggs, it will be necessary to place +them or hold them in front of the fire for a couple of +minutes longer.</p> + + +<h3><a name="No_162" id="No_162">No. 162. <span class="smcap">Eggs with Brown Butter.</span></a></h3> + +<p>Cook the eggs as directed in the <a href="#No_161">foregoing Number</a>, +and when you have slipped them out on to a dish, put<span class='pagenum'><a name="Page_78" id="Page_78">[78]</a></span> +a piece of butter into the frying-pan, and stir it on the +fire until it becomes quite brown (<em>not burnt</em>); then +add two table-spoonfuls of vinegar, pepper, and salt; +boil for two minutes, and pour this over the eggs.</p> + + +<h3><a name="No_163" id="No_163">No. 163. <span class="smcap">Eggs Stewed with Cheese.</span></a></h3> + +<p>Fry three eggs in a pan with one ounce of butter, +seasoned with pepper and salt, and when the eggs are +just set firm at the bottom of the pan, slip them off on +to a dish, cover them all over with some very thin +slices of cheese, set the dish before the fire to melt +the cheese, and then eat this cheap little tit-bit with +some toast.</p> + + +<h3><a name="No_164" id="No_164">No. 164. <span class="smcap">How to make a Welsh Rarebit.</span></a></h3> + +<p>First, make a round of hot toast, butter it, and +cover it with thin slices of cheese; put it before the +fire until the cheese is melted, then season with +mustard, pepper, and salt, and eat the rarebit while hot.</p> + + +<h3><a name="No_165" id="No_165">No. 165. <span class="smcap">Egg-hot.</span></a></h3> + +<p>Put a pint of beer on the fire to warm, break an +egg into a jug, add a table-spoonful of sugar and +some grated nutmeg or ginger; beat all together +with a fork for three minutes; then add a drop of the +beer, stir well together, and pour the remainder of +the hot beer to this, and continue pouring the egg-hot +out of the warming-pot into the jug for two +minutes, when it will be well mixed and ready to +drink.</p> + + +<h3><a name="No_166" id="No_166">No. 166. <span class="smcap">Ginger-pop.</span></a></h3> + +<p>Put a <em>very clean</em> pot containing a gallon of water +to boil on the fire, and as soon as it begins to boil, +add twelve ounces of brown sugar, and one ounce of +bruised ginger, and two ounces of cream of tartar;<span class='pagenum'><a name="Page_79" id="Page_79">[79]</a></span> +stir well together; pour the whole into an earthen +pan, cover it over with a cloth, and let the mash +remain in this state until it has become quite cold; +then stir in half a gill of fresh yeast; stir all well +together until thoroughly mixed, cover the pan over +with a cloth, and leave the ginger-beer in a cool place +to work up; this will take from six to eight hours; +the scum which has risen to the top must then be +carefully removed with a spoon without disturbing +the brightness of the beer; it is then to be carefully +poured off bright into a jug with a spout, to +enable you easily to pour it into the bottles. These +must be immediately corked down tight, tied across +the corks with string, and put away, lying down in +the cellar. The ginger-pop will be fit to drink in about +four days after it has been bottled.</p> + + +<h3><a name="No_167" id="No_167">No. 167. <span class="smcap">Plum Broth.</span></a></h3> + +<p>Boil one quart of any kind of red plums in three +pints of water with a piece of cinnamon and four +ounces of brown sugar until the plums are entirely +dissolved; then rub the whole through a sieve or +colander, and give it to the children to eat with bread.</p> + + +<h3><a name="No_168" id="No_168">No. 168. <span class="smcap">Plum Porridge, Cold.</span></a></h3> + +<p>Boil a quart of red plums in a pint of water, with +a bit of cinnamon and four ounces of sugar, until +dissolved to a pulp; then rub the whole through a +sieve or colander into a large basin, and when this is +quite cold, mix in with it about a quart of good milk, +and give it to the children to eat with bread for either +breakfast or supper.</p> + + +<h3><a name="No_169" id="No_169">No. 169. <span class="smcap">Stewed Prunes or Pruens.</span></a></h3> + +<p>Purchase the cheaper kind of small prunes sold at +4<em>d.</em> per lb.; put them into a saucepan with a pint of<span class='pagenum'><a name="Page_80" id="Page_80">[80]</a></span> +water, a bit of lemon-peel, and two ounces of sugar, +and allow them to simmer and stew very gently for +about half an hour, and then let them become nearly +cold. Boil some rice in a cloth, as directed in <a href="#No_92">No. 92</a>, +and when done and turned out on its dish, pour the +prunes over it for the children's dinner. Once in a +way, this cheap and wholesome meal would prove a +great treat.</p> + + +<h3><a name="No_170" id="No_170">No. 170. <span class="smcap">A Summer Salad.</span></a></h3> + +<p>Rinse and well shake off all moisture from a couple +of cos lettuce, cut them up into a bowl or basin, add +a few roughly-chopped green onions, half a gill of +cream, a table-spoonful of vinegar, pepper and salt to +taste. Mix all together.</p> + + +<h3><a name="No_171" id="No_171">No. 171. <span class="smcap">A Bacon Salad.</span></a></h3> + +<p>Having prepared any kind of salad you may +happen to have, such as endive, corn salad, lettuce, +celery, mustard and cress, seasoned with beet-root, +onions, or shalot; let the salad be cut up into a bowl +or basin ready for seasoning in the following manner:—Cut +eight ounces of fat bacon into small square pieces +the size of a cob-nut, fry these in a frying-pan, and as +soon as they are done, pour the whole upon the salad; +add two table-spoonfuls of vinegar, pepper and salt to +taste. Mix thoroughly.</p> + + +<h3><a name="No_172" id="No_172">No. 172. <span class="smcap">A Plain Salad.</span></a></h3> + +<p>Cos lettuce cut up in a bowl or basin, seasoned +with chopped green mint and green onions, a spoonful +of moist sugar, vinegar, pepper and salt. Mix thoroughly.</p> + + +<h3><a name="No_173" id="No_173">No. 173. <span class="smcap">Celery Crab Salad.</span></a></h3> + +<p>First thoroughly wash and wipe clean, and then +cut a stick of celery into a basin; add two ounces of<span class='pagenum'><a name="Page_81" id="Page_81">[81]</a></span> +any kind of cheese sliced very thinly, season with a +good tea spoonful of made mustard, a table-spoonful +of salad oil, ditto of vinegar, with pepper and salt. +Mix thoroughly.</p> + + +<h3><a name="No_174" id="No_174">No. 174. <span class="smcap">How to Mix Mustard.</span></a></h3> + +<p>Put half an ounce of mustard into a tea-cup, or a +small basin, add a little salt; mix thoroughly with just +enough boiling water to work the whole into a smooth +compact soft paste.</p> + + + +<h2><a name="COOKERY_AND_DIET_FOR_THE_SICK_ROOM" id="COOKERY_AND_DIET_FOR_THE_SICK_ROOM"></a>COOKERY AND DIET FOR THE SICK ROOM.</h2> + + +<h3><a name="No_175" id="No_175">No. 175. <span class="smcap">Beef Tea.</span></a></h3> + +<p>Chop up a pound of lean beef, and put it on to +boil in a saucepan with a quart of water, stirring it on +the fire occasionally while it boils rather fast, for at +least half an hour; at the end of this time the beef +tea will have become reduced to a pint; season with +salt to taste, strain it through a clean bit of muslin or +rag, and give a tea-cupful of it with dry toast to the +patient.</p> + + +<h3><a name="No_176" id="No_176">No. 176. <span class="smcap">Mutton Broth.</span></a></h3> + +<p>Chop a pound of scrag end of neck of mutton +into small pieces, and put it into a saucepan, with +two ounces of barley, and rather better than a quart +of water; set the broth to boil gently on the fire, skim +it well, season with a little salt, thyme, parsley, and +a couple of turnips; the whole to continue gently +boiling on the side of the hob for an hour and a-half; +at the end of this time serve some of the broth +strained through a clean rag into a basin; or, if the +patient is allowed it, serve the broth with some of the +barley and pieces of the meat in it.</p> + + +<p><span class='pagenum'><a name="Page_82" id="Page_82">[82]</a></span></p> +<h3><a name="No_177" id="No_177">No. 177. <span class="smcap">Chicken Broth.</span></a></h3> + +<p>Draw, singe, and cut a chicken into four quarters; +wash these, put them into a clean saucepan with a +quart of water, and set the broth to boil on the fire; +skim it well, season with two ounces of sago, a small +sprig of thyme and parsley, and a little salt. Allow +the broth to boil very gently for an hour, and then +serve some of it with the sago in a cup, and, if allowed, +give the patient the chicken separately.</p> + + +<h3><a name="No_178" id="No_178">No. 178. <span class="smcap">A Cheaper Kind of Chicken Broth.</span></a></h3> + +<p>In large towns it is easy to purchase sixpenny-worth +of fowls' necks, gizzards, and feet, which, prepared +as indicated in the <a href="#No_177">foregoing Number</a>, make excellent +broth at a fourth part of the cost occasioned +by using a fowl for the same purpose.</p> + + +<h3><a name="No_179" id="No_179">No. 179. <span class="smcap">Veal and Rice Broth.</span></a></h3> + +<p>Cut up one pound and a-half of knuckle of veal, +and put it on to boil in a saucepan with a quart of +water, four ounces of rice, a small sprig of thyme, and +a little parsley; season with a few peppercorns and a +little salt; boil very gently for two hours.</p> + + +<h3><a name="No_180" id="No_180">No. 180. <span class="smcap">Meat Panada for Invalids and +Infants.</span></a></h3> + +<p>First, roast whatever kind of meat is intended to +be made into panada, and, while it is yet hot, chop up +all the lean thereof as fine as possible, and put this with +all the gravy that has run from the meat on the plate +into a small saucepan with an equal quantity of crumb +of bread previously soaked in hot water; season with +a little salt (and, if allowed, pepper), stir all together +on the fire for ten minutes, and give it in small quantities +at a time. This kind of meat panada is well +adapted as a nutritious and easily-digested kind of<span class='pagenum'><a name="Page_83" id="Page_83">[83]</a></span> +food for old people who have lost the power of mastication, +and also for very young children.</p> + + +<h3><a name="No_181" id="No_181">No. 181. <span class="smcap">How to prepare Sago for Invalids.</span></a></h3> + +<p>Put a large table-spoonful of sago into a small +saucepan with half a pint of hot water, four lumps of +sugar, and, if possible, a small glass of port wine; +stir the whole on the fire for a quarter of an hour, and +serve it in a tea-cup.</p> + + +<h3><a name="No_182" id="No_182">No. 182. <span class="smcap">How to prepare Tapioca.</span></a></h3> + +<p>This may be prepared in the same manner as <a href="#No_181">sago</a>; +It may also be boiled in beef tea, mutton broth, or +chicken broth, and should be stirred while boiling.</p> + +<p>Arrow-root is to be prepared exactly after the +directions given for the preparation of sago and +tapioca.</p> + + +<h3><a name="No_183" id="No_183">No. 183. <span class="smcap">How to make Gruel.</span></a></h3> + +<p>Mix a table-spoonful of Robinson's prepared groats +or grits with a tea-cupful of cold water, pour this into a +saucepan containing a pint of hot water, and stir it on +the fire while it boils for ten minutes; strain the gruel +through a sieve or colander into a basin, sweeten to +taste, add a spoonful of any kind of spirits, or else +season the gruel with salt and a bit of butter.</p> + + +<h3><a name="No_184" id="No_184">No. 184. <span class="smcap">Brown and Polson Gruel.</span></a></h3> + +<p>Brown and Polson's excellent preparation of +Indian corn is to be purchased of all grocers throughout +the kingdom. Mix a dessert-spoonful of the +prepared Indian corn with a wine-glassful of cold +water, and pour this into a small saucepan containing +half a pint of hot water; stir on the fire for ten +minutes, sweeten with moist sugar, flavour with nutmeg +or a spoonful of spirits.</p> + + +<p><span class='pagenum'><a name="Page_84" id="Page_84">[84]</a></span></p> +<h3><a name="No_185" id="No_185">No. 185. <span class="smcap">Gruel made with Oatmeal.</span></a></h3> + +<p>In the absence of groats, oatmeal furnishes the +means of making excellent gruel. Mix two table-spoonfuls +of oatmeal with a gill of cold water; pour +this into a saucepan containing a pint of hot water, +stir the gruel on the fire while it boils very gently +for about a quarter of an hour, then sweeten with +moist sugar, or, if preferred, the gruel may be eaten +with a little salt and a bit of butter.</p> + + +<h3><a name="No_186" id="No_186">No. 186. <span class="smcap">How to make Caudle.</span></a></h3> + +<p>Mix four ounces of prepared groats or oatmeal +with half a pint of cold ale in a basin, pour this +into a saucepan containing a quart of boiling ale, or +beer, add a few whole allspice, and a little cinnamon, +stir the caudle on the fire for about half an hour, and +then strain it into a basin or jug; add a glass of any +kind of spirits, and sugar to taste.</p> + + +<h3><a name="No_187" id="No_187">No. 187. <span class="smcap">Rice Gruel, a Remedy for Relaxed +Bowels.</span></a></h3> + +<p>Boil very gently eight ounces of rice in a quart of +water for about an hour in a saucepan covered with +its lid, and placed on the side of the hob; the rice +must be so thoroughly done as to present the appearance +of the grains being entirely dissolved; a bit of +orange-peel or cinnamon should be boiled with the +rice, and when quite soft, the gruel is to be sweetened +with loaf sugar, and a table-spoonful of brandy added.</p> + + +<h3><a name="No_188" id="No_188">No. 188. <span class="smcap">How to prepare Arrow-root.</span></a></h3> + +<p>Mix a piled-up dessert-spoonful of arrow-root with +half a gill of cold water, and pour this into a small +saucepan containing nearly half a pint of boiling +water, four lumps of sugar, and a glass of wine; stir<span class='pagenum'><a name="Page_85" id="Page_85">[85]</a></span> +the arrow-root while it is boiling on the fire for a few +minutes, and then give it to the patient.</p> + +<p>Observe that it is essential to perfection in the +preparation of arrow-root, and, indeed, of all farinaceous +kinds of food, that the whole of the ingredients +used in the preparation should be boiled together.</p> + + +<h3><a name="No_189" id="No_189">No. 189. <span class="smcap">How to make Gruel with Pearl +Barley.</span></a></h3> + +<p>Put four ounces of pearl barley in a saucepan with +two quarts of cold water and a small stick of cinnamon, +and set the whole to boil very gently by the side +of the fire (partly covered with the lid) for two hours; +then add the sugar and the wine, boil all together a +few minutes longer, and then strain the gruel through +a colander into a jug, to be kept in a cool place until +required for use; when it can be warmed up in small +quantities.</p> + +<p>As this kind of gruel is a powerful cordial, it is to +be borne in mind that it should never be administered +unless ordered by a medical man.</p> + + +<h3><a name="No_190" id="No_190">No. 190. <span class="smcap">Cow-heel Broth.</span></a></h3> + +<p>Put a cow-heel into a saucepan with three quarts of +water, and set it to boil on the fire; skim it well, +season with a few peppercorns, a sprig of thyme and +parsley, and a dessert-spoonful of salt; boil gently +for two hours; at the end of this time the broth +will be reduced to half its original quantity; skim +off all the grease, and serve the broth with the glutinous +part of the heel in it. This kind of broth is both +strengthening and healing to the stomach.</p> + + +<h3><a name="No_191" id="No_191">No. 191. <span class="smcap">How to make Calf's-feet Jelly.</span></a></h3> + +<p>Boil two calf's feet in two quarts of water very +gently for at least two hours; at the end of this time +the liquid will be boiled down to one half of its original<span class='pagenum'><a name="Page_86" id="Page_86">[86]</a></span> +quantity; it is then to be strained into a pan, and left +to cool till the next day. Scrape and wash off all +grease, dab a clean cloth all over the surface to absorb +any remaining grease, put the calf's-foot stock or +broth into a very clean saucepan, add three ounces of +lump sugar, a bit of lemon-peel, the juice of a lemon, +a little bruised cinnamon, and half a pint of white +wine; boil all together for ten minutes, skim, strain +through a doubled piece of muslin into a basin; set +the jelly in a very cold place to cool and become firm.</p> + + +<h3><a name="No_192" id="No_192">No. 192. <span class="smcap">How to make Iceland-moss Jelly.</span></a></h3> + +<p>Iceland moss is to be had of all chemists. Put +four ounces of Iceland moss to boil in one quart of +water, stirring it the whole time it is on the fire; and +when it has boiled about three-quarters of an hour, +add two ounces of lump sugar and a glass of white +wine; strain the jelly through a piece of muslin into +a basin, and when it is set firm and cold, let it be given +to the patient. This kind of jelly is most beneficial +in cases of severe colds, catarrhs, and all pulmonary +diseases of the lungs and chest.</p> + + +<h3><a name="No_193" id="No_193">No. 193. <span class="smcap">How to make Blancmange.</span></a></h3> + +<p>Scald, skin, wash, and thoroughly bruise one ounce +of sweet almonds with a rolling-pin on a table; +put this into a basin with one ounce of lump sugar, +and three gills of cold water, and allow the whole to +stand and steep for three hours. Next, boil one ounce +of shred isinglass, or gelatine, in a gill of water, by +stirring it on the fire, while boiling, for ten minutes; +pour this to the milk of almonds; strain all through a +muslin into a basin, and when the blancmange has +become stiff and cold, let it be given to the patient +in cases of fevers, or extreme delicacy.</p> + + +<p><span class='pagenum'><a name="Page_87" id="Page_87">[87]</a></span></p> +<h3><a name="No_194" id="No_194">No. 194. <span class="smcap">How to make Sick-diet Jelly.</span></a></h3> + +<p>Take of sago, tapioca, eringo root, and hartshorn +shavings, of each one ounce; and boil the whole in +three pints of water until reduced to one pint, stirring +all the time; then strain the jelly through a muslin +into a basin, and set it aside to become cold. A +table-spoonful of this jelly may be given at a time, +mixed in broth, milk, chocolate, cocoa, or tea. It is +considered to be very strengthening.</p> + + +<h3><a name="No_195" id="No_195">No. 195. <span class="smcap">How to prepare Isinglass Jelly.</span></a></h3> + +<p>Put one ounce and a-half of isinglass, with two +ounces of lump sugar and half a pint of water, into a +small stewpan, and stir the whole on the fire while it +boils gently for ten minutes; then remove the jelly +from the fire, add the juice of three oranges, and the +thin pared rind of one orange; stir well together for +five minutes, strain through a muslin into a basin, +and set the jelly in a cold place to become stiff.</p> + + +<h3><a name="No_196" id="No_196">No. 196. <span class="smcap">How to make Ground-rice Milk.</span></a></h3> + +<p>Put a pint of milk with a bit of cinnamon to boil, +mix a large table-spoonful of ground rice quite smooth +with a tea-cupful of milk, pour this into the boiling +milk, stirring quickly all the time in order to render +it smooth; add sugar to sweeten, and stir the ground-rice +milk on the fire while boiling for ten minutes. +Remember, that whenever you are stirring any kind +of sauce, gruel, porridge, or thick milk, etc., on the +fire, it is most essential that you should bear with +some weight on the edge of the bowl of the spoon to +prevent whatever is being stirred from burning at +the bottom of the saucepan, as such an accident would +infallibly spoil the gruel, etc.</p> + + +<h3><a name="No_197" id="No_197">No. 197. <span class="smcap">How to make a Small Batter-pudding.</span></a></h3> + +<p>Beat up in a basin an egg with a large table-spoonful<span class='pagenum'><a name="Page_88" id="Page_88">[88]</a></span> +of flour, and a grain of salt; add, by degrees, +a tea-cupful of milk, working all together vigorously; +pour this batter into a ready greased inside of a +tea-cup, just large enough to hold it; sprinkle a little +flour on the top, place a small square clean rag on it, +and then, with the spread-out fingers of the right +hand, catch up both cloth and tea-cup, holding them +up in order to enable you to gather up the ends of the +rag tight in your left hand, while with a piece of +string held in the right hand, you tie up the pudding +securely, and put it on to boil, in boiling water, for a +good half-hour; at the end of this time the pudding +will be done, and should be eaten immediately with +sugar, and a few drops of wine, if allowed and +procurable.</p> + + +<h3><a name="No_198" id="No_198">No. 198. <span class="smcap">How to make a Tea-cup Bread-pudding.</span></a></h3> + +<p>Bruise a piece of stale crumb of bread the size of +an egg, in a basin, add four lumps of sugar and a very +little grated nutmeg, pour half a gill of boiling milk +upon these, stir all well together until the sugar is +melted, then add an egg, beat up the whole thoroughly +until well mixed; pour the mixture into a buttered +tea-cup, tie it up in a small cloth as directed in the +<a href="#No_197">preceding Number</a>, boil the pudding for twenty +minutes, at least, and, as soon as done, turn it out on +a plate. This, or any similar light kind of pudding, +constitutes safe food for the most delicate.</p> + + +<h3><a name="No_199" id="No_199">No. 199. <span class="smcap">How to make a Tapioca Pudding.</span></a></h3> + +<p>Put two table-spoonfuls of tapioca into a basin +with four lumps of sugar, a grain of salt, and a lump +of sugar rubbed on the rind of a lemon; pour a gill of +boiling milk over these ingredients and cover them up +with a saucer to steep for ten minutes, then add one +egg; beat up all together, and boil the pudding in a<span class='pagenum'><a name="Page_89" id="Page_89">[89]</a></span> +buttered tea-cup tied up in a cloth, for nearly half an +hour.</p> + + +<h3><a name="No_200" id="No_200">No. 200. <span class="smcap">How to make an Arrow-root Pudding.</span></a></h3> + +<p>Mix a large dessert-spoonful of arrow-root with the +same quantity of bruised sugar, and a tea-cupful of +milk, in a small clean saucepan; stir this on the fire +until it boils, and keep on stirring it, off the fire, for +five minutes, until the heat has subsided; then add +an egg, beat up and thoroughly mix it into the batter, +and then boil the pudding as shown in the <a href="#No_197">preceding +Numbers</a>.</p> + + +<h3><a name="No_201" id="No_201">No. 201. <span class="smcap">How to make a Sago Pudding.</span></a></h3> + +<p>Soak two table-spoonfuls of pearl sago with a tea-spoonful +of hot milk, in a covered basin, for a quarter +of an hour; then add a very little grated nutmeg or +lemon-peel, sugar to sweeten, and an egg; beat up +all together until thoroughly mixed, and then boil the +pudding in a buttered basin or tea-cup, as directed +in <a href="#No_197">preceding cases</a>.</p> + + +<h3><a name="No_202" id="No_202">No. 202. <span class="smcap">How to make a Ground-rice Pudding.</span></a></h3> + +<p>Mix a large table-spoonful of ground rice with half +a pint of milk, six lumps of sugar, and a very little +nutmeg; stir this in a saucepan on the fire until it +has boiled for five minutes; then mix in an egg, and +boil the pudding for twenty-five minutes.</p> + + +<h3><a name="No_203" id="No_203">No. 203. <span class="smcap">Brown and Polson Tea-cup Pudding +for Infants.</span></a></h3> + +<p>Mix a good dessert-spoonful of Brown and Polson's +corn-flour with half a pint of milk, six lumps of +sugar, a grain of salt, and a very little grated orange-peel; +stir these on the fire to boil for five minutes, +then add one egg, beat up until well mixed; pour this<span class='pagenum'><a name="Page_90" id="Page_90">[90]</a></span> +batter into a buttered tea-cup, tie it up in a small +cloth, boil it for twenty-five minutes, and serve it +while hot.</p> + + + +<h2><a name="MEDICINAL_HERBACEOUS_AND_OTHER_DRINKS" id="MEDICINAL_HERBACEOUS_AND_OTHER_DRINKS"></a>MEDICINAL, HERBACEOUS, AND OTHER +DRINKS FOR INVALIDS, ETC.</h2> + + +<h3><a name="No_204" id="No_204">No. 204. <span class="smcap">Bran Tea: a Remedy for Colds, etc.</span></a></h3> + +<p>Boil a large handful of bran in a quart of water +for ten minutes, then strain off the water into a jug, +sweeten it with one ounce of gum arabic and a good +spoonful of honey; stir all well together, and give this +kind of drink in all cases of affections of the chest, +such as colds, catarrhs, consumption, etc., and also +for the measles.</p> + + +<h3><a name="No_205" id="No_205">No. 205. <span class="smcap">Orangeade, or Orange Drink.</span></a></h3> + +<p>Peel off the rind of one orange very thinly without +any of the white pith, and put the rind into a jug, +pare off all the white pith from three oranges so as to +lay the pulp of the fruit quite bare, cut them in slices, +take out all the seeds, or, as they are more generally +termed, the pips, as their bitterness would render the +drink unpalatable; add one ounce of sugar, or honey, +pour a quart of boiling water to these, cover up the +jug, and allow the orangeade to stand and steep until +quite cold; it may then be given to the patient. This +is a cooling beverage, and may be safely given in cases +of fever.</p> + + +<h3><a name="No_206" id="No_206">No. 206. <span class="smcap">How to make Lemonade.</span></a></h3> + +<p>Proceed in all particulars as directed for making +<a href="#No_205">orangeade</a>, using, for the purpose, lemons instead of +oranges.</p> + + +<h3><a name="No_207" id="No_207">No. 207. <span class="smcap">Apple-water Drink.</span></a></h3> + +<p>Slice up thinly three or four apples without peeling<span class='pagenum'><a name="Page_91" id="Page_91">[91]</a></span> +them, and boil them in a very clean saucepan with +a quart of water and a little sugar until the slices of +apples are become soft; the apple water must then be +strained through a piece of clean muslin, or rag, into +a jug. This pleasant beverage should be drunk when +cold; it is considered beneficial in aiding to allay scorbutic +eruptions.</p> + + +<h3><a name="No_208" id="No_208">No. 208. <span class="smcap">How to make a Soothing Drink for +Coughs.</span></a></h3> + +<p>Take of marsh-mallow roots and of liquorice roots +each one ounce; of linseed, half an ounce; shave the +roots very thinly; put them and the linseed into a +clean earthen pot with one quart of hot water, cover +with the lid, and set the whole on the hob of the fire +to simmer for half an hour or more; then strain +the drink into a clean jug, sweeten with honey, and +when it has become quite cold, let it be given in small +quantities several times in the course of the day. +This mucilaginous beverage is most beneficial in +relieving persons who are suffering from cold on the +chest, and also those who are afflicted with gravel, etc.</p> + + +<h3><a name="No_209" id="No_209">No. 209. <span class="smcap">Linseed Tea.</span></a></h3> + +<p>Put a table-spoonful of linseed into a clean earthen +pot or pipkin with a quart of water, and a little orange +or lemon rind; boil this gently for about ten minutes, +and then strain it through muslin into a jug; sweeten +with honey or sugar, add the juice of a lemon, stir +all together, and give this beverage to allay irritation +of the chest and lungs—in the latter case, the lemon +juice had better be omitted. Linseed tea in its purest +form is an excellent accessory in aiding to relieve +such as are afflicted with gout, gravel, etc.</p> + + +<h3><a name="No_210" id="No_210">No. 210. <span class="smcap">Camomile Tea.</span></a></h3> + +<p>Put about thirty flowers into a jug, pour a pint of<span class='pagenum'><a name="Page_92" id="Page_92">[92]</a></span> +boiling water upon them, cover up the tea, and when +it has stood about ten minutes, pour it off from the +flowers into another jug; sweeten with sugar or +honey; drink a tea-cupful of it fasting in the morning +to strengthen the digestive organs, and restore the +liver to healthier action. A tea-cupful of camomile +tea, in which is stirred a large dessert-spoonful of +moist sugar, and a little grated ginger, is an excellent +thing to administer to aged people a couple of hours +before their dinner.</p> + + +<h3><a name="No_211" id="No_211">No. 211. <span class="smcap">Balm and Burrage Tea.</span></a></h3> + +<p>These, as well as all other medicinal herbs, may +easily be cultivated in a corner of your garden, when +you are so fortunate as to live in a cottage of your +own in the country; they are also to be obtained from +all herbalists in large towns. Take of balm and burrage +a small handful each, put this into a jug, pour in +upon the herbs a quart of boiling water, allow the tea +to stand for ten minutes, and then strain it off into +another jug, and let it become cold. This cooling +drink is recommended as a beverage for persons +whose system has become heated from any cause.</p> + + +<h3><a name="No_212" id="No_212">No. 212. <span class="smcap">Sage or Marygold Tea.</span></a></h3> + +<p>Put a dozen sage leaves into a tea-pot, pour boiling +water upon them, and, after allowing the tea to +stand for five or ten minutes, it may be drunk with +sugar and milk, in the same way and instead of the +cheaper kinds of teas, which are sold for foreign teas, +but which are too often composed of some kind of leaf +more or less resembling the real plant, without any of +its genuine fragrance, and are, from their spurious +and almost poisonous nature, calculated to produce +evil to all who consume them, besides the drawback +of their being expensive articles.</p> + +<p>Teas made from sage leaves, dried mint, marygolds,<span class='pagenum'><a name="Page_93" id="Page_93">[93]</a></span> +and more particularly the leaf of the black currant +tree, form a very pleasant as well as wholesome kind +of beverage; and, if used in equal proportions, would +be found to answer very well as a most satisfactory +substitute for bad and expensive tea.</p> + + +<h3><a name="No_213" id="No_213">No. 213. <span class="smcap">How to Stew Red Cabbages.</span></a></h3> + +<p>The use of the red cabbage in this country is confined +to its being pickled almost raw, and eaten in +that detestable and injurious state, whereby its anti-scorbutic +powers are annulled.</p> + +<p>The red cabbage, when merely boiled with bacon, +or with a little butter and salt, is both nutritious and +beneficial in a medicinal point of view, inasmuch as +that it possesses great virtue in all scorbutic and +dartrous affections. On the Continent it is customary +to administer it in such cases in the form of a syrup, +and also in a gelatinized state. The red cabbage, +stewed in the following manner, will be found a very +tasty dish:—Slice up the red cabbage rather thin, +wash it well, drain it, and then put it into a saucepan +with a little dripping or butter, a gill of vinegar, +pepper and salt; put the lid on, and set the cabbage +to stew slowly on the hob, stirring it occasionally +from the bottom to prevent it from burning; about +an hour's gentle stewing will suffice to cook it thoroughly. +All kinds of cabbage or kail are anti-scorbutic +agents.</p> + + +<h3><a name="No_214" id="No_214">No. 214. <span class="smcap">How to make Toast Water.</span></a></h3> + +<p>Toast a piece of bread thoroughly browned to its +centre without being <em>burnt</em>, put it into a jug, pour boiling +water upon it, cover over and allow it to stand and +steep until it has cooled; it will then be fit to drink.</p> + + +<h3><a name="No_215" id="No_215">No. 215. <span class="smcap">How to make Barley Water.</span></a></h3> + +<p>Boil one ounce of barley in a quart of water for<span class='pagenum'><a name="Page_94" id="Page_94">[94]</a></span> +twenty minutes; strain through muslin into a jug +containing a bit of orange or lemon peel.</p> + + +<h3><a name="No_216" id="No_216">No. 216. <span class="smcap">How to make Rice Water.</span></a></h3> + +<p>To six ounces of rice add two quarts of water, and +two ounces of Valentia raisins; boil these very gently +for about half an hour, or rather more; strain off the +water into a jug, add about two table-spoonfuls of +brandy. Rice water, prepared as above, is recommended +in cases of dysentery and diarrhœa.</p> + + +<h3><a name="No_217" id="No_217">No. 217. <span class="smcap">How to make Treacle Posset.</span></a></h3> + +<p>Sweeten a pint of milk with four table-spoonfuls +of treacle, boil this for ten minutes; strain it through +a rag; drink it while hot, and go to bed well covered +with blankets; and your cold will be all the less and +you the better for it.</p> + + +<h3><a name="No_218" id="No_218">No. 218. <span class="smcap">How to make White Wine Whey.</span></a></h3> + +<p>Put a pint of milk into a very clean saucepan or +skillet, to boil on the fire; then add half a gill of any +kind of white wine; allow the milk to boil up, then +pour it into a basin, and allow it to stand in a cool +place, that the curd may fall to the bottom of the +basin; then pour off the whey—which is excellent as +an agent to remove a severe cough or cold.</p> + + +<h3><a name="No_219" id="No_219">No. 219. <span class="smcap">How to make a Cordial for Colds.</span></a></h3> + +<p>First, prepare a quart of the juice of black currants, +by bruising and boiling them for twenty +minutes, and then straining off the juice with great +pressure through a sieve into a basin. Next, boil +four ounces of linseed in a quart of water until reduced +to one-third of its original quantity, taking care that +it does not boil fast, and, when done, strain the liquid +into a very clean saucepan; add the currant juice, two +pounds of moist sugar, and half an ounce of citric<span class='pagenum'><a name="Page_95" id="Page_95">[95]</a></span> +acid, or one pint of lemon juice; boil all together +until reduced to a thick syrup—that is, when it begins +to run rather thick from the spoon without resembling +treacle; as soon as the syrup has reached this stage, +remove it from the fire, and pour it into a jug to become +quite cold. This syrup will keep good for any +length of time, if bottled and corked down tight, and +kept in a cool place. A tea-spoonful taken occasionally +will soon relieve the most troublesome +cough.</p> + +<p>This cordial may also be prepared in winter, using +for the purpose black currant jam, or preserved black +currant juice, instead of the juice of fresh-gathered +currants.</p> + + +<h3><a name="No_220" id="No_220">No. 220. <span class="smcap">How to make a Stringent Gargle.</span></a></h3> + +<p>Put the following ingredients into a very clean +earthen pipkin:—Twenty sage leaves, a handful of +red rose leaves, and a pint of water; boil these for +twenty minutes, then add a gill of vinegar, and two +table-spoonfuls of honey; boil again for ten minutes, +and strain the gargle through a muslin rag, to be used +when cold.</p> + + +<h3><a name="No_221" id="No_221">No. 221. <span class="smcap">A Simple Remedy against Wind on the +Stomach.</span></a></h3> + +<p>A few drops (say four) of essence of peppermint +on a lump of sugar.</p> + + +<h3><a name="No_222" id="No_222">No. 222. <span class="smcap">A Cure for a Hard Dry Cough.</span></a></h3> + +<p>Take of each one table-spoonful—spermaceti +grated, honey, and peppermint water; mix all together +with the yolks of two eggs in a gallipot. A tea-spoonful +to be taken on the tongue, and allowed to be +swallowed slowly as it dissolves.</p> + + +<h3><a name="No_223" id="No_223">No. 223. <span class="smcap">A Cooling Drink.</span></a></h3> + +<p>To half an ounce of cream of tartar, add one ounce<span class='pagenum'><a name="Page_96" id="Page_96">[96]</a></span> +of loaf sugar, and a bit of orange or lemon peel; put +these into a jug, pour upon them a quart of boiling +water; stir all together, and allow the beverage to +become cold.</p> + + +<h3><a name="No_224" id="No_224">No. 224. <span class="smcap">Hop Tea.</span></a></h3> + +<p>Pour a quart of boiling water upon half an ounce +of hops, cover this over, and allow the infusion to +stand for fifteen minutes; the tea must then be strained +of into another jug. A small tea-cupful may be drunk +fasting in the morning, which will create an appetite, +and also strengthen the digestive organs.</p> + + +<h3><a name="No_225" id="No_225">No. 225. <span class="smcap">Lime-flower Tea.</span></a></h3> + +<p>To half an ounce of lime-flowers, placed in a tea-pot +or jug, pour a pint of boiling water, and when the +infusion has stood for ten minutes, sweeten with +honey or sugar, and drink the tea hot, to assuage the +pains in the stomach and chest, arising from indigestion. +This beverage may also be successfully administered +in attacks of hysteria.</p> + + +<h3><a name="No_226" id="No_226">No. 226. <span class="smcap">Hyssop Tea: a Remedy for Worms.</span></a></h3> + +<p>To a quarter of an ounce of dried hyssop flowers, +pour one pint of boiling water; allow the tea to infuse +for ten minutes, pour it off, sweeten with honey, and +take a wine-glassful three times in the course of the +day; this will prove an effectual cure when children +are troubled with worms.</p> + + +<h3><a name="No_227" id="No_227">No. 227. <span class="smcap">Iceland-moss Jelly.</span></a></h3> + +<p>Boil four ounces of Iceland moss in one quart of +water very slowly for one hour, then add the juice of +two lemons and a bit of rind, four ounces of sugar, +and a gill of sherry; boil up, and remove the scum +from the surface; strain the jelly through a muslin +bag into a basin, and set it aside to become cold; in +which state it may be eaten, but it is far more efficacious<span class='pagenum'><a name="Page_97" id="Page_97">[97]</a></span> +in its beneficial results when taken warm. The +use of Iceland moss jelly is strongly recommended in +cases of consumption, and in the treatment of severe +colds, catarrhs, and all phlegmatic diseases of the +chest.</p> + + +<h3><a name="No_228" id="No_228">No. 228. <span class="smcap">Antispasmodic Tea.</span></a></h3> + +<p>Infuse two-pennyworth of hay saffron (sold at all +chemists') in a gill of boiling water in a tea-cup for +ten minutes; add a dessert-spoonful of brandy, and +sugar to sweeten, and drink the tea hot. This powerful +yet harmless remedy will quickly relieve you from +spasmodic pains occasioned by indigestion.</p> + + +<h3><a name="No_229" id="No_229">No. 229. <span class="smcap">Dandelion Tea.</span></a></h3> + +<p>Infuse one ounce of dandelion in a jug with a pint +of boiling water for fifteen minutes; sweeten with +brown sugar or honey, and drink several tea-cupfuls +during the day. The use of this tea is recommended +as a safe remedy in all bilious affections; it is also an +excellent beverage for persons afflicted with dropsy.</p> + + +<h3><a name="No_230" id="No_230">No. 230. <span class="smcap">Refreshing Drink for Sore Throat +attended with Fever.</span></a></h3> + +<p>Boil two ounces of barberries with half an ounce +of violets in a quart of water for ten minutes; sweeten +with honey, strain off into a jug, and drink several +glasses during the day.</p> + + +<h3><a name="No_231" id="No_231">No. 231. <span class="smcap">A Cure for Sprains.</span></a></h3> + +<p>Bruise thoroughly a handful of sage-leaves, and +boil them in a gill of vinegar for ten minutes, or until +reduced to half the original quantity; apply this in a +folded rag to the part affected, and tie it on securely +with a bandage.</p> + + +<h3><a name="No_232" id="No_232">No. 232. <span class="smcap">A Cure for Chilblains.</span></a></h3> + +<p>The pulp of a baked turnip beat up in a tea-cup<span class='pagenum'><a name="Page_98" id="Page_98">[98]</a></span> +with a table-spoonful of salad oil, ditto of mustard, and +ditto of scraped horse-radish; apply this mixture to +the chilblains, and tie it on with a piece of rag.</p> + + +<h3><a name="No_233" id="No_233">No. 233. <span class="smcap">A Cure for Burns or Scalds.</span></a></h3> + +<p>Thoroughly bruise a raw onion and a potato into +a pulp, by scraping or beating them with a rolling-pin; +mix this pulp with a good table-spoonful of salad +oil, and apply it to the naked burn or scald; secure it +on the part with a linen bandage.</p> + + +<h3><a name="No_234" id="No_234">No. 234. <span class="smcap">A Cure for Cold in the Head.</span></a></h3> + +<p>Thirty drops of camphorated sal volatile in a small +wine-glassful of hot water, taken several times in the +course of the day.</p> + + +<h3><a name="No_235" id="No_235">No. 235. <span class="smcap">A Cure for the Sting of Wasps +or Bees.</span></a></h3> + +<p>Bruise the leaf of the poppy, and apply it to the +part affected.</p> + + +<h3><a name="No_236" id="No_236">No. 236. <span class="smcap">A Cure for Toothache.</span></a></h3> + +<p>Roll a small bit of cotton wadding into a ball the +size of a pea, dip this in a very few drops of camphorated +chloroform, and with it fill the hollow part of +the decayed tooth.</p> + + +<h3><a name="No_237" id="No_237">No. 237. <span class="smcap">How to make Coffee.</span></a></h3> + +<p>Mix one ounce of ground coffee in a clean pot with +a pint of cold water, stir this on the fire till it boils, +then throw in a very little more cold water, and after +allowing the coffee to boil up twice more, set it aside +to settle, and become clear and bright. The dregs +saved from twice making, added to half the quantity +of fresh coffee, will do for the children. It is best to +make your coffee over-night, as it has then plenty of +time to settle. If, as I recommend, you grind your coffee +at home, you will find Nye's machines very good.</p> + + +<p><span class='pagenum'><a name="Page_99" id="Page_99">[99]</a></span></p> +<h3><a name="No_238" id="No_238">No. 238. <span class="smcap">How to Prepare Cocoa Nibs.</span></a></h3> + +<p>Boil gently two ounces of cocoa nibs in three pints +of water for two hours and a-half, without allowing it +to reduce more than one-third; that is, the three +pints should be boiled down to one quart. When +sufficiently boiled, strain the cocoa from the nibs, mix +it with equal proportions of milk, and sweeten with +sugar. Two ounces of cocoa nibs cost a penny three-farthings, +one quart of skim milk twopence (in the +country one penny), two ounces of moist sugar three-farthings; +thus, for about fourpence halfpenny, you +may prepare sufficient cocoa for the breakfasts of four +persons. This would be much wholesomer and cheaper +than tea. To be sure, it would take some trouble and +care to prepare it, and this should be attended to +over-night.</p> + + + +<h2><a name="ECONOMICAL_AND_SUBSTANTIAL_SOUP" id="ECONOMICAL_AND_SUBSTANTIAL_SOUP"></a>ECONOMICAL AND SUBSTANTIAL SOUP +FOR DISTRIBUTION TO THE POOR.</h2> + + +<p>I am well aware, from my own experience, that the +charitable custom of distributing wholesome and nutritious +soup to poor families living in the immediate +neighbourhood of noblemen and gentlemen's mansions +in the country, already exists to a great extent; +yet, it is certainly desirable that this excellent practice +should become more generally adopted, especially +during the winter months, when their scanty means +of subsistence but insufficiently yield them food +adequate in quantity to sustain the powers of life in +a condition equal to their hard labour. To afford the +industrious well-deserving poor a little assistance in +this way, would call forth their gratitude to the givers, +and confer a blessing on the needy. The want of +knowing how to properly prepare the kind of soup<span class='pagenum'><a name="Page_100" id="Page_100">[100]</a></span> +best adapted to the purpose has, no doubt, in a great +measure, militated against its being more generally +bestowed throughout the kingdom; and it is in order +to supply that deficient knowledge, that I have determined +on giving easy instructions for its preparation.</p> + + +<h3><a name="No_239" id="No_239">No. 239. <span class="smcap">How to Prepare a Large Quantity +of Good Soup for the Poor.</span></a></h3> + +<p>It is customary with most large families, while +living in the country, to kill at least some portion of +the meat consumed in their households; and without +supposing for a moment that any portion of this is +ever wasted, I may be allowed to suggest that certain +parts, such as sheep's heads, plucks, shanks, and +scrag-ends, might very well be spared towards making +a good mess of soup for the poor. The bones left +from cooked joints, first baked in a brisk oven for a +quarter of an hour, and afterwards boiled in a large +copper of water for six hours, would readily prepare a +gelatinized foundation broth for the soup; the bones, +when sufficiently boiled, to be taken out. And thus, +supposing that your copper is already part filled with +the broth made from bones (all the grease having +been removed from the surface), add any meat you +may have, cut up in pieces of about four ounces +weight, garnish plentifully with carrots, celery, onions, +some thyme, and ground allspice, well-soaked split +peas, barley, or rice; and, as the soup boils up, skim +it well occasionally, season moderately with salt, and +after about four hours' gentle and continuous boiling, +the soup will be ready for distribution. It was the +custom in families where I have lived as cook, to +allow a pint of this soup, served out with the pieces +of meat in it, to as many as the recipients' families +numbered; and the soup was made for distribution +twice every week during winter.</p> + + +<p><span class='pagenum'><a name="Page_101" id="Page_101">[101]</a></span></p> +<h3><a name="No_240" id="No_240">No. 240. <span class="smcap">Another Method for making +Economical Soup.</span></a></h3> + +<p>In households where large joints of salt beef, or +pork, are cooked almost daily for the family, the +liquor in which they have been boiled should be +saved, all grease removed therefrom, and put into the +copper with a plentiful supply of carrots, parsnips, +celery, and onions, all cut in small pieces, the whole +boiled and well skimmed till the vegetables are done; +the soup is then to be thickened with either oatmeal, +peasemeal, or Indian corn meal, seasoned with pepper +and ground allspice, and stirred continuously until it +boils up again; it must then be skimmed, and the best +pieces of meat selected from the stock-pot should be +kept in careful reserve, to be added to the soup, and +allowed to boil therein for half an hour longer.</p> + + +<h3><a name="No_241" id="No_241">No. 241. <span class="smcap">How to make Fish Soup in Large +Quantities for Distribution to the Poor.</span></a></h3> + +<p>This kind of soup, it will be easily understood, is +applicable only on the sea-coast, and wherever fish is +to be had very cheap. Chop fine a dozen onions, +some thyme, and winter savory, and put these into a +copper, or some large pot, with about six gallons of +water, one pound of butter, pepper and salt enough to +season; allow the whole to boil for ten minutes, then +thicken the broth with about four pounds of oatmeal, +peasemeal, or flour; stir the soup continuously until it +boils, and then throw in about fifteen pounds of fish +cut up in one-pound size pieces, and also some +chopped parsley; boil all together until the fish is done, +and then serve out the soup to the recipients. All +kinds of fish, except sprats, herrings, and pilchards, +are equally well adapted for making fish soup, but +codfish, cod's heads, skate, eels, etc., and all glutinous +fish, suit the purpose best.</p> + + + +<h2><a name="INDEX" id="INDEX"></a>INDEX.</h2> + + +<ul class="index"> + <li>Anchovy Sauce, <a href="#No_128">64</a></li> + <li>Antispasmodic Tea, <a href="#No_228">97</a></li> + <li>Apples, baked, <a href="#No_111">57</a></li> + <li>Apple Dumplings, baked, <a href="#No_104">53</a></li> + <li>Apple Pudding, <a href="#No_45">30</a></li> + <li>Apple-water Drink, <a href="#No_207">90</a></li> + <li>Arrow-root, how to prepare, <a href="#No_188">84</a></li> + <li>Arrow-root Pudding, <a href="#No_200">89</a></li> +</ul> +<ul class="index"> + <li>Bacon and Cabbages, boiled, <a href="#No_89">47</a></li> + <li>Bacon and Cabbage Soup, <a href="#No_13">18</a></li> + <li>Bacon, how to cure, <a href="#No_32">26</a></li> + <li>Bacon Roll-pudding, <a href="#No_65">38</a></li> + <li>Balm and Burrage Tea, <a href="#No_211">92</a></li> + <li>Barley Water, <a href="#No_215">93</a></li> + <li>Batter and Fruit Pudding, <a href="#No_43">30</a></li> + <li>Batter-pudding, how to make a small, <a href="#No_197">87</a></li> + <li>Beef and Potatoes, baked, <a href="#No_56">35</a></li> + <li>Beef, boiled, <a href="#No_1">13</a></li> + <li>Beef, how to boil, <a href="#No_2">13</a></li> + <li>Beefsteaks, plain, <a href="#No_78">42</a></li> + <li>Beef Tea, <a href="#No_175">81</a></li> + <li>Beer, how to brew your own, <a href="#No_130">65</a></li> + <li>Belgian Faggots, <a href="#No_73">41</a></li> + <li>Biscuits, hard, <a href="#No_133">69</a></li> + <li>Black Puddings, <a href="#No_35">27</a></li> + <li>Blancmange, how to make, <a href="#No_193">86</a></li> + <li>Bouillabaisse Soup, <a href="#No_125">63</a></li> + <li>Bran Tea, a Remedy for colds, etc., <a href="#No_204">90</a></li> + <li>Bread, how to bake your own, <a href="#No_131">68</a></li> + <li>Bread Pudding, for a family, <a href="#No_42">29</a></li> + <li>Bread-pudding, how to make a tea-cup, <a href="#No_198">88</a></li> + <li>Bread Sauce, for a Roast Fowl, <a href="#No_18">20</a></li> + <li>Broad Beans, how to cook, <a href="#No_150">74</a></li> + <li>Broth made from bones for Soup, <a href="#No_7">16</a></li> + <li>Brown and Polson Fruit Pudding, <a href="#No_48">32</a></li> + <li>Brown and Polson Pudding, <a href="#No_47">31</a></li> + <li>Brown and Polson Tea-cup Pudding for infants, <a href="#No_203">89</a></li> + <li>Brown and Polson Thick Milk, <a href="#No_49">32</a></li> + <li>Bullock's Heart, baked, <a href="#No_68">39</a></li> + <li>Bullock's Heart, stuffed, <a href="#No_69">39</a></li> + <li>Bubble and Squeak, <a href="#No_87">46</a></li> + <li>Burns or Scalds, a Cure for, <a href="#No_233">98</a></li> +</ul> +<ul class="index"> + <li>Cabbage and Bacon, fried, <a href="#No_147">73</a></li> + <li>Calf's-feet Jelly, how to make, <a href="#No_191">85</a></li> + <li>Camomile Tea, <a href="#No_210">91</a></li> + <li>Caudle, how to make, <a href="#No_186">84</a></li> + <li>Cheese, Italian, <a href="#No_37">28</a></li> + <li>Chicken Broth, <a href="#No_177">82</a></li> + <li>Chicken Broth, cheap, <a href="#No_178">82</a></li> + <li>Chilblains, a Cure for, <a href="#No_232">97</a></li> + <li>Christmas Plum Pudding, <a href="#No_95">50</a></li> + <li>Cocky Leeky, <a href="#No_15">19</a></li> + <li>Cocoa Nibs, how to prepare, <a href="#No_238">99</a></li> + <li>Cod's Head, baked, <a href="#No_124">63</a></li> + <li>Coffee, how to make, <a href="#No_237">98</a></li> + <li>Cold in the Head, a Cure for, <a href="#No_234">98</a></li> + <li>Colds, how to make a cordial for, <a href="#No_219">94</a><span class='pagenum'><a name="Page_103" id="Page_103">[103]</a></span></li> + <li><span class="smcap">Cookery and Diet for the Sick-room</span>, <a href="#COOKERY_AND_DIET_FOR_THE_SICK_ROOM">81</a></li> + <li>Cough, a Cure for a hard dry, <a href="#No_222">95</a></li> + <li>Cow-heel Broth, <a href="#No_12">18</a>, <a href="#No_190">85</a></li> + <li>Currant Jam, <a href="#No_107">55</a></li> +</ul> +<ul class="index"> + <li>Dandelion Tea, <a href="#No_229">97</a></li> + <li>Drink, a cooling, <a href="#No_223">95</a></li> + <li>Ducks, baked or roast, <a href="#No_28">24</a></li> + <li>Dumplings, Norfolk, <a href="#No_52">33</a></li> + <li>Dumplings, Yeast, <a href="#No_51">33</a></li> +</ul> +<ul class="index"> + <li><span class="smcap">Economical and Substantial Soup for Distribution to the Poor</span>, <a href="#ECONOMICAL_AND_SUBSTANTIAL_SOUP">99</a></li> + <li>Economical Pot Liquor Soup, <a href="#No_3">14</a></li> + <li>Eels, stewed, <a href="#No_53">34</a></li> + <li>Eggs and Bacon, fried, <a href="#No_160">77</a></li> + <li>Eggs, buttered, <a href="#No_161">77</a></li> + <li>Egg-hot, <a href="#No_165">78</a></li> + <li>Egg Sauce for Roast Fowls, etc., <a href="#No_19">20</a></li> + <li>Eggs stewed with Cheese, <a href="#No_163">78</a></li> + <li>Eggs with Brown Butter, <a href="#No_162">77</a></li> + <li>Elder Wine, how to make, <a href="#No_112">57</a></li> +</ul> +<ul class="index"> + <li>Fish, baked, <a href="#No_123">63</a></li> + <li>Fish Curry, how to make a, <a href="#No_91">48</a></li> + <li>Fish Pie, <a href="#No_63">37</a></li> + <li>Fish, salt, with Parsnips, <a href="#No_122">62</a></li> + <li>Fish Soup, <a href="#No_118">60</a></li> + <li>Fish Soup, how to make large quantities for distribution to the poor, <a href="#No_241">101</a></li> + <li>Fish, to boil, <a href="#No_126">64</a></li> + <li>Fish, to fry, <a href="#No_121">61</a></li> + <li>French Beans, how to cook, <a href="#No_151">74</a></li> + <li>Fruit Pies in general, <a href="#No_99">52</a></li> +</ul> +<ul class="index"> + <li>Gargle, how to make a stringent, <a href="#No_220">95</a></li> + <li>Giblet Pie, <a href="#No_62">37</a></li> + <li>Gingerbread Nuts, <a href="#No_134">70</a></li> + <li>Ginger-pop, <a href="#No_166">78</a></li> + <li>Goose, baked, <a href="#No_26">23</a></li> + <li>Gooseberry Jam, how to make, <a href="#No_109">56</a></li> + <li>Gravy, brown, for Roast Fowls, etc., <a href="#No_17">20</a></li> + <li>Ground-rice Milk, how to make, <a href="#No_196">87</a></li> + <li>Ground-rice Pudding, <a href="#No_202">89</a></li> + <li>Gruel, Brown and Polson, <a href="#No_184">83</a></li> + <li>Gruel, how to make, <a href="#No_183">83</a></li> + <li>Gruel, how to make with Pearl Barley, <a href="#No_189">85</a></li> + <li>Gruel made with Oatmeal, <a href="#No_185">84</a></li> +</ul> +<ul class="index"> + <li>Hams, how to cure, <a href="#No_30">25</a></li> + <li>Hams, how to smoke, <a href="#No_31">26</a></li> + <li>Hare, jugged, <a href="#No_88">46</a></li> + <li>Haricot Beans, a Salad of, <a href="#No_156">76</a></li> + <li>Haricot Beans, how to dress, <a href="#No_154">75</a>, <a href="#No_155">76</a></li> + <li>Haricot Beans, white, <a href="#No_153">75</a></li> + <li>Hashed Meats, <a href="#No_81">43</a></li> + <li>Herrings, red, a dinner of, <a href="#No_120">61</a></li> + <li>Hop Tea, <a href="#No_224">96</a></li> + <li>Hyssop Tea, a Remedy for Worms, <a href="#No_226">96</a></li> +</ul> +<ul class="index"> + <li>Iceland-moss Jelly, <a href="#No_192">86</a>, <a href="#No_227">96</a></li> + <li>Irish Stew, <a href="#No_117">60</a></li> + <li>Isinglass Jelly, how to prepare, <a href="#No_195">87</a></li> +</ul> +<ul class="index"> + <li>Jam Pudding, <a href="#No_97">51</a></li> + <li>Jam Tart, <a href="#No_103">53</a></li> +</ul> +<ul class="index"> + <li>Kidney Pudding, <a href="#No_80">43</a></li> +</ul> +<ul class="index"> + <li>Leg of Beef, stewed, <a href="#No_14">18</a></li> + <li>Lemonade, how to make, <a href="#No_206">90</a></li> + <li>Lentils, <a href="#No_157">76</a></li> + <li>Lime-flower Tea, <a href="#No_225">96</a></li> + <li>Linseed Tea, <a href="#No_209">91</a></li> +</ul> +<ul class="index"> + <li>Mackerel, soused, <a href="#No_119">61</a><span class='pagenum'><a name="Page_104" id="Page_104">[104]</a></span></li> + <li>Meat Panada for Invalids and Infants, <a href="#No_180">82</a></li> + <li>Meat Pie, <a href="#No_61">37</a></li> + <li><span class="smcap">Medicinal, Herbaceous, and other Drinks for Invalids, etc.</span>, <a href="#MEDICINAL_HERBACEOUS_AND_OTHER_DRINKS">90</a></li> + <li>Milk, thick for breakfast, <a href="#No_8">16</a></li> + <li>Mince-meat, a cheap kind of, <a href="#No_100">52</a></li> + <li>Mince-pie, how to make a, <a href="#No_102">53</a></li> + <li>Mince-pie Paste, <a href="#No_101">52</a></li> + <li>Muscles, or Mussels, stewed, <a href="#No_55">34</a></li> + <li>Mustard, how to mix, <a href="#No_174">81</a></li> + <li>Mutton Broth, <a href="#No_176">81</a></li> + <li>Mutton Chops, or Steaks, <a href="#No_79">43</a></li> + <li>Mutton, Shoulder of, boiled, and Onions, <a href="#No_60">36</a></li> +</ul> +<ul class="index"> + <li>Oatmeal Porridge for Six Persons, <a href="#No_9">16</a></li> + <li>Omelet, how to make an, <a href="#No_159">77</a></li> + <li>Onions, baked or roasted, <a href="#No_149">74</a></li> + <li>Onion Soup for Six Persons, <a href="#No_6">15</a></li> + <li>Orangeade, or Orange Drink, <a href="#No_205">90</a></li> + <li>Ox-cheek Soup, <a href="#No_10">17</a></li> + <li>Ox Kidney, stewed, <a href="#No_67">39</a></li> + <li>Oysters, stewed, <a href="#No_54">34</a></li> +</ul> +<ul class="index"> + <li>Pancakes for Shrove Tuesday, <a href="#No_105">54</a></li> + <li>Parsley Sauce, <a href="#No_127">64</a></li> + <li>Parsnips, buttered, <a href="#No_144">73</a></li> + <li>Pears, baked, <a href="#No_110">56</a></li> + <li>Peas and Bacon, <a href="#No_148">74</a></li> + <li>Pea Soup for Six Persons, <a href="#No_5">15</a></li> + <li>Pig's Feet, <a href="#No_38">28</a></li> + <li>Pig's Fry, <a href="#No_77">42</a></li> + <li>Pig's Head, baked, <a href="#No_25">23</a></li> + <li>Pig, how to make the most of, after it is killed, <a href="#No_29">24</a></li> + <li>Pig's Pluck, how to dispose of, <a href="#No_33">27</a></li> + <li>Pig, Sucking, baked, <a href="#No_27">24</a></li> + <li>Plum Broth, <a href="#No_167">79</a></li> + <li>Plum or Currant Dough Pudding, <a href="#No_94">50</a></li> + <li>Plum Porridge, cold, <a href="#No_168">79</a></li> + <li>Pork Chops, grilled or boiled, <a href="#No_20">20</a></li> + <li>Pork, roast, <a href="#No_86">45</a></li> + <li>Potatoes, baked or roasted, <a href="#No_137">71</a></li> + <li>Potatoes, baked, mashed, <a href="#No_141">72</a></li> + <li>Potatoes, how to boil, <a href="#No_136">70</a></li> + <li>Potatoes, how to fry, <a href="#No_138">71</a></li> + <li>Potatoes, how to mash, <a href="#No_140">72</a></li> + <li>Potatoes, how to steam, <a href="#No_135">70</a></li> + <li>Potatoes, how to stew, <a href="#No_143">72</a></li> + <li>Potatoes, mashed with Ling, <a href="#No_142">72</a></li> + <li>Potato Pie, <a href="#No_64">38</a></li> + <li>Potato Pudding, <a href="#No_50">32</a></li> + <li>Potato Soup for Six Persons, <a href="#No_4">14</a></li> + <li>Prunes, or Pruens, stewed, <a href="#No_169">79</a></li> + <li>Pudding, baked Suet, <a href="#No_58">36</a></li> + <li>Pudding made of small Birds, <a href="#No_24">22</a></li> + <li>Pudding, Yorkshire, <a href="#No_57">35</a></li> + <li>Pumpkin Porridge, <a href="#No_114">58</a></li> +</ul> +<ul class="index"> + <li>Rabbit Pudding, <a href="#No_66">38</a></li> + <li>Raisinet, a Preserve for Winter, <a href="#No_106">54</a></li> + <li>Red Cabbages, how to stew, <a href="#No_213">93</a></li> + <li>Rhubarb, how to preserve, <a href="#No_108">56</a></li> + <li>Rhubarb Pie, <a href="#No_98">51</a></li> + <li>Rice and Apples, <a href="#No_46">31</a></li> + <li>Rice, curried, <a href="#No_39">28</a></li> + <li>Rice Dumplings, <a href="#No_93">49</a></li> + <li>Rice Gruel, a Remedy for Relaxed Bowels, <a href="#No_187">84</a></li> + <li>Rice-milk for Six Persons, <a href="#No_115">59</a></li> + <li>Rice Pudding, a Ground, <a href="#No_41">29</a></li> + <li>Rice Pudding, a Plain, <a href="#No_40">29</a></li> + <li>Rice, the way to boil, <a href="#No_92">49</a></li> + <li>Rice Water, <a href="#No_216">94</a></li> + <li>Roast Fowl and Gravy, <a href="#No_16">19</a></li> +</ul> +<ul class="index"> + <li>Sage or Marygold Tea, <a href="#No_212">92</a></li> + <li>Sago for Invalids, how to prepare, <a href="#No_181">83</a></li> + <li>Sago Pudding, <a href="#No_201">89</a><span class='pagenum'><a name="Page_105" id="Page_105">[105]</a></span></li> + <li>Salad, a Bacon, <a href="#No_171">80</a></li> + <li>Salad, a Plain, <a href="#No_172">80</a></li> + <li>Salad, a Summer, <a href="#No_170">80</a></li> + <li>Salad, Celery Crab, <a href="#No_173">80</a></li> + <li>Sauce for Sweet Puddings, <a href="#No_96">50</a></li> + <li>Sausage Dumplings, <a href="#No_84">45</a></li> + <li>Sausages, Pork, how to make, <a href="#No_34">27</a></li> + <li>Sausage Rolls, <a href="#No_85">45</a></li> + <li>Sausages, stewed, <a href="#No_76">42</a></li> + <li>Seam, or Loose Fat, how to melt down, <a href="#No_36">28</a></li> + <li>Sharp Sauce for Broiled Meats, <a href="#No_21">21</a></li> + <li>Sheep's-head Broth, <a href="#No_11">17</a></li> + <li>Sheep's Heads, baked, <a href="#No_71">40</a></li> + <li>Sheep's Pluck, <a href="#No_72">40</a></li> + <li>Sheep's Trotters, stewed, <a href="#No_70">40</a></li> + <li>Sick-diet Jelly, how to make, <a href="#No_194">87</a></li> + <li>Skate, baked, <a href="#No_129">64</a></li> + <li>Soothing Drink for Coughs, <a href="#No_208">91</a></li> + <li>Sore Throat attended with Fever, refreshing Drink for, <a href="#No_230">97</a></li> + <li>Soup for the Poor, how to prepare a large quantity of good, <a href="#No_239">100</a>, <a href="#No_240">101</a></li> + <li>Spinach, how to cook, <a href="#No_146">73</a></li> + <li>Sprains, a Cure for, <a href="#No_231">97</a></li> + <li>Steaks, fried, and Onions, <a href="#No_74">41</a></li> + <li>Steaks, stewed, <a href="#No_75">41</a></li> + <li>Sting of Wasps or Bees, a Cure for, <a href="#No_235">98</a></li> + <li>Supper, a Relish for, <a href="#No_158">76</a></li> + <li>Swedish Turnips, buttered, <a href="#No_145">73</a></li> +</ul> +<ul class="index"> + <li>Tapioca, how to prepare, <a href="#No_182">83</a></li> + <li>Tapioca Pudding, <a href="#No_199">88</a></li> + <li>Toad in the Hole, <a href="#No_59">36</a></li> + <li>Toast Water, <a href="#No_214">93</a></li> + <li>Toothache, a Cure for, <a href="#No_236">98</a></li> + <li>Treacle Posset, <a href="#No_217">94</a></li> + <li>Treacle Pudding, <a href="#No_44">30</a></li> + <li>Tripe, baked, <a href="#No_83">45</a></li> + <li>Tripe, boiled, <a href="#No_82">44</a></li> +</ul> +<ul class="index"> + <li>Veal and Rice Broth, <a href="#No_179">82</a></li> + <li>Veal Cutlets and Bacon, <a href="#No_23">22</a></li> + <li>Veal, Knuckle of, and Rice, <a href="#No_116">59</a></li> + <li>Veal, roast, stuffed, <a href="#No_22">21</a></li> + <li>Vegetable Marrow, how to cook, <a href="#No_152">74</a></li> + <li>Vegetable Porridge, <a href="#No_113">58</a></li> + <li>Vegetable Pottage, economical, <a href="#No_90">47</a></li> +</ul> +<ul class="index"> + <li>Welsh Rarebit, how to make a, <a href="#No_164">78</a></li> + <li>White Wine Whey, <a href="#No_218">94</a></li> + <li>Wind on the Stomach, a simple Remedy against, <a href="#No_221">95</a></li> +</ul> +<ul class="index"> + <li>Yorkshire Pie-clates for Tea, <a href="#No_132">69</a></li> +</ul> + + +<p class="center" style="margin-top: 40px; margin-bottom: 40px; font-size: larger;">THE END.</p> + + +<p class="center" style="font-size: smaller;">Thomas Harrild, Printer, Shoe Lane, Fleet Street, London.</p> + + + +<div class="figcenter" style="width: 150px; margin-top: 80px; margin-bottom: 20px;"> +<img src="images/i105.png" width="150" height="150" alt="Image 02" title="" /> +</div> + +<p class="center" style="letter-spacing: 0.2em;">TO THE FACULTY.</p> + +<hr style="width: 15%;"/> + +<p class="center" style="font-size: larger;">J. & J. COLMAN'S</p> + +<h3 style="letter-spacing: 0.2em;">GENUINE MUSTARD.</h3> + +<hr style="width: 15%;"/> + +<p class="ad"><em>The Lancet</em>, by its resumed inquiries upon the subject of adulterations, +has again called attention of the Public to a variety of articles of daily use.</p> + +<p class="ad">To Mustard great prominence has been given, from the fact that thirty-three +samples were examined. The Report states that <em>four</em> only were +found to be <em>genuine</em>: of which, <em>two</em> samples were of the manufacture of J. +and J. <span class="smcap">Colman</span>, being respectively "Colman's Genuine London Mustard, +Warranted Pure," and "Colman's Brown Mustard, Warranted Pure."</p> + +<p class="ad">We also learn that manufactured Mustard extends from the <em>pure</em> and +<em>genuine</em> to the <em>injurious combination</em> exposed in <em>The Lancet</em> (see 27th Sample +examined); to which disclosure the attention of Medical Men is invited +(whether practising privately or in Hospitals and Infirmaries) when +prescribing Mustard as a remedial agent. The fact is also equally important +to the Vendor and his customer, the Public.</p> + +<p class="ad">And further, as to <em>quality</em>—<em>The Lancet</em>, in substance, reports that +<em>genuine Mustard</em> will be as <em>varied</em> in strength, pungency, and flavour, as are +the known differences between the finest and most inferior qualities of +seed; it results, then, that <em>genuine</em> does not necessarily imply high +quality.</p> + +<p class="ad">J. and J. <span class="smcap">Colman</span> submit, that in their <em>Pure Mustards</em> nothing that +known skill and improved machinery can obtain from finest seed remains +unsecured, and, whether for prompt and specific <em>medical</em> effects, or as a +table condiment, these Mustards are equally valuable.</p> + +<p class="ad">J. and J. <span class="smcap">Colman</span> offer to the Public not only "Genuine" and "Pure" +Mustard in the highest perfection, but also their other varieties of Mustard +Condiments, known as "Double Superfine," "Superfine," "Fine," etc., in +which delicacy, flavour, and strength will be found in agreeable combination. +These Mustards may be obtained of any Grocer, Chemist, or Italian Warehouseman +in the kingdom; and when sold in tins or packets, J. and J. +<span class="smcap">Colman</span>'s <em>trade mark</em>, the "Bull's Head," is a guarantee upon which the +Public may rely.</p> + +<hr style="width: 15%;"/> + +<p class="center" style="font-size: larger;">J. & J. COLMAN, 26, Cannon Street, London, E.C.</p> + + +<p class="center" style="font-size: larger; margin-top: 80px;">CONSUMPTION IN ALL ITS STAGES,</p> + +<p class="center">Coughs, Whooping Cough, Asthma, Bronchitis, Fever, Ague,<br /> +Diphtheria, Hysteria, Rheumatism, Diarrhœa, Spasms,<br /> +Colic, Renal and Uterine Diseases, are immediately<br /> +relieved by a dose of</p> + +<h3 style="margin-bottom: 0px;">CHLORODYNE.</h3> + +<p class="center" style="font-size: smaller;">(<em>Trade Mark.</em>)</p> + +<p class="center">Discovered and named by DR. J. COLLIS BROWNE, M.R.C.S.L.,<br/> +Ex-Army Medical Staff.</p> + +<p class="ad">The question asked by invalids, families, and households is, What is the +best medicine to give in the above diseases, and what to have always ready? +Medical testimony, the reply of thousands of sufferers and invalids, is confirmatory +of the invaluable relief afforded by this remedy above all others.</p> + +<p class="ad">CHLORODYNE is a liquid taken in drops according to age. It invariably +relieves pain of whatever kind; creates a calm, refreshing sleep; +allays irritation of the nervous system when all other remedies fail; leaving +no bad effects, like opium or laudanum, and can be taken when none other +can be tolerated. Its value in saving life in infancy is not easily estimated; +a few drops will subdue the irritation of Teething, prevent and +arrest Convulsions, cure Whooping Cough, Spasms, and Flatus at once.</p> + +<p class="ad">Among invalids it allays the pain of Neuralgia, Rheumatism, Gout, +etc. It soothes the weary achings of Consumption, relieves the Soreness +of the Chest, Cough, and Expectoration; and cures all Chest Affections, +such as Asthma, Bronchitis, Palpitation, etc. It checks Diarrhœa, Alvine +Discharges, or Spasms, and Colics of the Intestines, etc.</p> + +<p class="ad">The extensive demand for this remedy, known as Dr. <span class="smcap">J. Collis +Browne's Chlorodyne</span>, by the Medical Profession, Hospitals, Dispensaries—Civil, +Military, and Naval—and Families especially, guarantees that +this statement of its extreme importance and value is a <em>bona fide</em> one, and +worthy the attention of all.</p> + +<p class="center" style="font-size: larger;">EXTRACTS OF MEDICAL OPINIONS.</p> + +<p class="ad">From <span class="smcap">W. Vesalius Pettigrew</span>, M.D.—"I have no hesitation in stating +that I have never met with any medicine so efficacious as an anti-spasmodic +and sedative. I have used it in Consumption, Asthma, Diarrhœa, +and other diseases, and am most perfectly satisfied with the results."</p> + +<p class="ad">From <span class="smcap">Dr. M'Milman</span>, of New Galloway, Scotland.—"I consider it the +most valuable medicine known."</p> + +<p class="ad"><span class="smcap">G. Hayward</span>, Esq., Surgeon, Stow-on-ye-Wold.—"I am now using Dr. +J. Collis Browne's Chlorodyne with marvellous good effects in allaying inveterate +sickness in pregnancy."</p> + +<p class="ad"><span class="smcap">Dr. M'Grigor Croft</span>, late Army Staff, says:—"It is a most valuable +medicine."</p> + +<p class="ad"><span class="smcap">J. C. Baker</span>, Esq., M.D., Bideford.—"It is without doubt the most +valuable and certain anodyne we have."</p> + +<p class="ad"><span class="smcap">Dr. Gibbon</span>, Army Medical Staff, Calcutta.—"Two doses completely +cured me of Diarrhœa."</p> + +<p class="ad">From <span class="smcap">G. V. Ridout</span>, Esq., Surgeon, Egham.—"As an astringent in +severe Diarrhœa, and an anti-spasmodic in Colic, with Cramps in the Abdomen, +the relief is instantaneous. As a sedative in Neuralgia and Tic-Doloreux +its effects were very remarkable. In Uterine Affections I have +found it extremely valuable."</p> + +<p class="ad">CAUTION.—Beware of Spurious Compounds or Imitations of "Chlorodyne." +Dr. Browne placed the Recipe for making "Chlorodyne" in the +hands of Mr. Davenport ONLY; consequently, there can be no other +Manufacturer. The genuine bears the words, "Dr. J. Collis Browne's +Chlorodyne," on the Government Stamp of each Bottle.—Sold only in +Bottles at 2<em>s.</em> 9<em>d.</em>, and 4<em>s.</em> 6<em>d.</em>, by the Sole Agent and Manufacturer,</p> + +<p class="center" style="font-size: larger; letter-spacing: 0.2em;">J. T. DAVENPORT,</p> + +<p class="center">33, GREAT RUSSELL STREET, BLOOMSBURY SQUARE, LONDON.</p> + + +<h3 style="margin-top: 80px;">BE CAREFUL WHAT YOU EAT.</h3> + +<p class="ad">BORWICK'S is <em>the</em> BAKING POWDER recommended by +Dr. Hassall (Analyst to the <em>Lancet</em>, Author of "Adulterations Detected," +etc.) It was the <em>first</em>, and is the <em>best</em> Baking Powder—often imitated, +but never equalled. Its merits are too well known to require any +<em>puffing</em> by the Proprietor. Warranted free from alum, found in most of the +worthless imitations. Try it once, and you will never use the trash made +from inexpensive materials, and recommended by unprincipled shopkeepers, +because they realize a larger profit by the sale. As you value your health, +insist upon having <span class="smcap">Borwick</span>'s Baking Powder only.</p> + +<p class="ad">Sold retail by most Druggists, Grocers, and Oilmen, in 1d., 2d., 4d., and +6d. packets, and 1s. boxes. Wholesale by G. <span class="smcap">Borwick</span>, 21, Little Moorfields, +E. C.</p> + + +<h3 style="margin-top: 40px;">LIFE FOR THE CONSUMPTIVE.</h3> + +<p class="ad">One Tablespoonful of the PATENT OZONIZED COD +LIVER OIL, three times a day, conveys artificially to the lungs of the +Consumptive and delicate, the vital properties of Oxygen without the effort +of inhalation, and has the wonderful effect of reducing the pulse while it +strengthens the system. The highest Medical authorities pronounce it the +nearest approach to a specific for Consumption yet discovered—in fact, it +will restore to health when all other remedies fail. See <em>Lancet</em>, March 9th, +1861.</p> + +<p class="ad">Sold by all Chemists, in 2s. 6d., 4s. 9d., and 9s. bottles. Wholesale by G. +<span class="smcap">Borwick</span>, Sole Licensee, 21, Little Moorfields, London.</p> + + +<h3 style="margin-top: 40px;">FRAMPTON'S PILL OF HEALTH.</h3> + +<p class="ad">This excellent FAMILY PILL is a Medicine of long-tried +efficacy for purifying the blood, and correcting all Disorders of the Stomach +and Bowels. Two or three doses will convince the afflicted of its salutary effects. The +stomach will speedily regain its strength; a healthy action of the liver, bowels, and +kidneys will rapidly take place; and renewed health will be the quick result of taking +this medicine, according to the directions accompanying each box.</p> + +<p class="ad">PERSONS OF A FULL HABIT, who are subject to headache, giddiness, drowsiness, +and singing in the ears, arising from too great a flow of blood to the head, should never be +without them, as many dangerous symptoms will be entirely carried off by their +timely use; and for elderly people, where an occasional aperient is required, nothing +can be better adapted.</p> + +<p class="ad">For FEMALES these Pills are truly excellent, removing all obstructions, the distressing +headache so prevalent with the sex, depression of spirits, dulness of sight, +nervous affections, blotches, pimples, and sallowness of the skin, and give a healthy +juvenile bloom to the complexion.</p> + +<p class="ad">Sold by all medicine vendors. Observe the name of "<span class="smcap">Thomas Prout</span>, 229, Strand, +London," on the Government Stamp. Price 1s. 1 <span class="sup">1</span>/<span class="sub">2</span>d. and 2s 9d. per box.</p> + + +<h3 style="margin-top: 40px;">BLAIR'S GOUT AND RHEUMATIC PILLS.</h3> + +<p class="center">Price 1s. 1 <span class="sup">1</span>/<span class="sub">2</span>d. and 2s. 9d. per box.</p> + +<p class="ad">This preparation is one of the benefits which the Science +of modern Chemistry has conferred upon mankind; for during the first twenty +years of the present century to speak of a cure for the Gout was considered a romance; +but now the efficacy and safety of this Medicine is so fully demonstrated, by unsolicited +testimonials from persons in every rank of life, that public opinion proclaims +this as one of the most important discoveries of the present age.</p> + +<p class="ad">These Pills require no restraint of diet or confinement, during their use, and are +certain to prevent the disease attacking any vital part.</p> + +<p class="ad">Sold by all medicine vendors. Observe "<span class="smcap">Thomas Prout</span>, 229, Strand, London," +on the Government Stamp.</p> + + +<p class="center ad" style="margin-top: 80px;">SILVER MEDAL, FIRST-CLASS, PARIS, 1855.</p> + +<h3 class="ad">S. NYE AND Co.'s PATENT +MACHINES,</h3> + +<p class="center ad" style="font-size: larger;">OF VARIOUS SIZES,</p> + +<div class="figright" style="width: 150px;"> +<img src="images/i108-1.png" width="150" height="152" alt="S. Nye and Co's Machines 01" title="" /> +</div> + +<p class="ad">For Mincing Meat, Vegetables, etc.; for making +Sausages, Mince-meat, Force-meat, Potted-meat, +and various dishes for Families, Hotel-keepers, +Confectioners, Butchers, and also for Hospitals, Lunatic Asylums, and all +large Establishments.</p> + +<p class="center ad">Price £1. 10s., £2. 2s., £3. 3s., and £7. 7s.</p> + +<p class="center ad" style="font-size: larger;">SMALL MINCER OR MASTICATOR,</p> + +<p class="center ad">TO ASSIST DIGESTION Price 30s.</p> + +<p class="center ad" style="font-size: larger;">79, WARDOUR STREET, LONDON.</p> + +<hr/> + +<h3 style="margin-top: 40px;">S. NYE'S IMPROVED MILLS,</h3> + +<div class="figright" style="width: 150px;"> +<img src="images/i108-2.png" width="150" height="148" alt="S. Nye and Co.'s Machines 02" title="" /> +</div> + +<p class="center ad">For Coffee, Pepper, Spice, Rice, etc.,</p> + +<p class="center ad" style="font-size: larger;">ARE THE BEST AND MOST<br/> +CONVENIENT MADE.</p> + +<p class="center ad">Price 8s., 10s., and 14s. each.</p> + +<p class="center ad" style="font-size: larger;">79, WARDOUR STREET, LONDON.</p> + +<hr/> + +<p class="center ad">COUGHS, ASTHMA, AND INCIPIENT CONSUMPTION ARE<br/> +EFFECTUALLY CURED BY</p> + +<h3>KEATING'S COUGH LOZENGES,</h3> + +<p class="ad">Judged by the IMMENSE DEMAND, this <span class="smcap">Universal +Remedy</span> now stands the first in public favour and confidence; this +result has been acquired by the test of fifty years' experience. These +Lozenges may be found on sale in every British Colony, and throughout +India and China they have been highly esteemed wherever introduced. +For <span class="smcap">Coughs</span>, <span class="smcap">Asthma</span>, and all affections of the Throat and Chest, they are +the most agreeable and efficacious remedy.</p> + +<p class="ad">Prepared and Sold in Boxes, 1s. 1 <span class="sup">1</span>/<span class="sub">2</span>d., and Tins, 2s. 9d., 4s. 6d., and +10s. 6d. each, by <span class="smcap">Thomas Keating</span>, Chemist, etc., 79, St. Paul's Churchyard, +London. Retail by all Druggists and Patent Medicine Vendors in +the World.</p> + + +<hr/> + +<h3>KEATING'S PALE NEWFOUNDLAND COD<br/> +LIVER OIL.</h3> + +<p class="ad">PERFECTLY PURE, NEARLY TASTELESS, and FREE +FROM ADULTERATIONS OF ANY KIND, having been analyzed, +reported on, and recommended by Professors <span class="smcap">Taylor</span> and <span class="smcap">Thomson</span>, of +Guy's and St. Thomas's Hospitals, and also quite recently examined +by Dr. <span class="smcap">Edwin Payne</span>, who, in the words of the late Dr. <span class="smcap">Pereira</span>, say, +that "The finest oil is that most devoid of <em>colour</em>, <em>odour</em>, and <em>flavour</em>," characters +this will be found to possess in a high degree.</p> + +<p class="ad">Half-pints 1s. 6d., Pints 2s. 6d., Quarts 4s. 6d., and Five-pint Bottles +10s. 6d., Imperial Measure. 79, St. Paul's Churchyard, London.</p> + + +<h3 style="margin-top: 80px;">BROWN & POLSON'S</h3> + +<h2 style="margin-top: 0px;">PATENT CORN FLOUR</h2> + +<p class="ad">Being first of the kind manufactured in the United Kingdom +and France, it is in both Countries not only</p> + +<p class="center" style="font-size: larger;">THE ORIGINAL,</p> + +<p class="ad">but is indisputably the Only article of the kind, which by its +own merit, and the simple publicity of its uses, has been +adopted by the best families as an invariable table delicacy. +It is prepared by a process to which long experience has given +the greatest perfection, and from grain carefully selected from +the choicest European crops; these advantages are so appreciable, +that its quality has by comparison been preferred to all +others, and</p> + +<p class="center" style="font-size: larger;">THE LANCET,</p> + +<p class="ad">in a notice given July 24, 1858, states, "<b>This is superior +to anything of the kind known</b>"—an opinion indisputably +confirmed by scientific tests and public appreciation.</p> + +<p class="center" style="font-size: larger;">THE ILLUSTRATED LONDON NEWS,</p> + +<p class="center" style="font-size: smaller;">AND</p> + +<p class="center" style="font-size: larger;">THE LEISURE HOUR,</p> + +<p class="ad">have given most interesting notices accompanied by engravings, +explanatory of the process of manufacture; and Dr. <span class="smcap">Lankester</span>, +F.R.S., F.L.S., speaks of it in the highest terms of praise in his +Lectures at the South Kensington Museum, on "Food."—(Hardwicke, +Piccadilly, pp. 71–80.)</p> + +<hr style="width: 30%;" /> + +<p class="ad">Families by writing on their orders ... <em>packets' +Brown and Polson</em>, and refusing to receive any but the +packages which bear BROWN and POLSON'S name +in full and Trade Mark, would discourage the fraudulent +means by which the substitution of inferior kinds +are encouraged.</p> + +<p class="ad">Many Grocers, Chemists, etc., who supply the best +quality, in preference to best profit articles, sell none +but BROWN and POLSON'S.</p> + +<div id="epilogue"> +<div class="figcenter" style="width: 400px;"> +<img src="images/i111.png" width="400" height="313" alt="Charles Elme Francatelli" title="" /> +</div> + +<p>My object in writing this little book is to show you +how you may prepare and cook your daily food, so as +to obtain from it the greatest amount of nourishment +at the least possible expense; and thus, by skill and +economy, add, at the same time, to your comfort and +to your comparatively slender means. The Recipes +which it contains will afford sufficient variety, from +the simple every-day fare to more tasty dishes for the +birthday, Christmas-day, or other festive occasions.</p> + +<p>To those of my readers who, from sickness or +other hindrance, have not money in store, I would +say, strive to lay by a little of your weekly wages ... +that your families may be well fed, and your homes +made comfortable.</p> +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of A Plain Cookery Book for the Working +Classes, by Charles Elmé Francatelli + +*** END OF THIS PROJECT GUTENBERG EBOOK PLAIN COOKERY BOOK *** + +***** This file should be named 22114-h.htm or 22114-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/2/1/1/22114/ + +Produced by Chris Curnow, Jana Srna and the Online +Distributed Proofreading Team at http://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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