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+The Project Gutenberg EBook of A Plain Cookery Book for the Working Classes, by 
+Charles Elm� 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 Elm� 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
+
+
+
+
+
+
+                         PHILLIPS & COMPY.,
+
+                           TEA MERCHANTS,
+
+            8, KING WILLIAM STREET, CITY, LONDON, E.C.,
+
+                          Invariably sell
+
+                       THE BEST AND CHEAPEST
+
+                    TEAS AND COFFEES IN ENGLAND.
+
+                 *       *       *       *       *
+
+                     GOOD STRONG USEFUL CONGOU,
+
+            2s. 6d., 2s. 8d., 2s. 10d., 3s., and 3s. 4d.
+
+                           PURE COFFEES,
+
+                   1s., 1s. 2d., 1s. 4d., 1s. 6d.
+
+                      _A PRICE-CURRENT FREE._
+
+         Pure Preserving and other Sugars at Market Prices.
+
+                 *       *       *       *       *
+
+     ALL GOODS SENT CARRIAGE FREE WITHIN EIGHT MILES OF LONDON.
+
+Teas and Coffees _Carriage Free_ to all England, if to value of 40s.
+
+                 *       *       *       *       *
+
+                       PHILLIPS AND COMPANY,
+
+                           TEA MERCHANTS,
+
+              KING WILLIAM STREET, CITY, LONDON, E.C.
+
+
+The Best Food for Children, Invalids, and Others.
+
+
+ROBINSON'S PATENT BARLEY,
+
+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.
+
+
+ROBINSON'S PATENT GROATS,
+
+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,
+
+ROBINSON, BELLVILLE, AND CO.,
+PURVEYORS TO THE QUEEN,
+64, RED LION STREET, HOLBORN, LONDON.
+
+       *       *       *       *       *
+
+EPPS'S COCOA,
+
+(Commonly called Epps's Homoeopathic Cocoa),
+
+IS DISTINGUISHED FOR ITS
+
+DELICIOUS AROMA, GRATEFUL SMOOTHNESS, AND INVIGORATING POWER;
+
+And to these qualities it is indebted for
+the adoption it now obtains as a
+
+BREAKFAST BEVERAGE,
+
+       *       *       *       *       *
+
+DIRECTIONS FOR USE.
+
+Mix two tea-spoonfuls of the Powder with as much _cold_ Milk as will
+form a stiff paste; then add, _all at once_, a sufficient quantity of
+_boiling_ Milk, or Milk and Water in equal portions, to fill a breakfast
+cup.
+
+       *       *       *       *       *
+
+_1/4-lb., 1/2-lb., and 1-lb. Packets, at 1s. 6d. per lb._
+
+Sold by Grocers in every part of London, and by Grocers, Confectioners,
+and Druggists in the Country.
+
+
+
+
+[Illustration]
+
+
+
+
+                          A PLAIN
+
+                        COOKERY BOOK
+
+                          FOR THE
+
+                      WORKING CLASSES.
+
+
+                             BY
+
+                 CHARLES ELM� FRANCATELLI,
+
+LATE MA�TRE D'H�TEL AND CHIEF COOK TO HER MAJESTY THE QUEEN.
+     AUTHOR OF "THE MODERN COOK" AND "THE COOK'S GUIDE."
+
+
+                        NEW EDITION.
+
+
+                          LONDON:
+              ROUTLEDGE, WARNE, AND ROUTLEDGE,
+                     FARRINGDON STREET.
+
+
+
+
+             Reprinted from the edition of 1852
+
+                     Re-issued 1977 by
+                        SCOLAR PRESS
+            39 Great Russell Street, London WC1
+
+                       Reprinted 1978
+
+                     ISBN 0 85967 390 1
+
+                     Printed in England
+            by Shenval Press, London and Harlow
+
+
+
+
+INTRODUCTION.
+
+
+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.
+
+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 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.
+
+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:--
+
+                                                    �  _s._ _d._
+
+A cooking-stove, 2 ft. 6 in. wide, with oven only   1   10    0
+Ditto, with oven and boiler                         1   18    0
+A three-gallon oval boiling pot                     0    4    6
+A one-gallon tin saucepan, and lid                  0    2    6
+A two-quart ditto                                   0    1    6
+A potato steamer                                    0    2    0
+An oval frying-pan, from                            0    0   10
+A gridiron, from                                    0    1    0
+A copper for washing or brewing, twelve gallons     1   10    0
+A mash-tub, from                                    0   10    0
+Two cooling-tubs (or an old wine or beer cask cut
+  in halves, would be cheaper, and answer the same
+  purpose), each 6_s._                              0   12    0
+                                                   ------------
+                                                   �6   12    4
+                                                   ------------
+
+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 to purchase these things, that your families may be well fed, and
+your homes made comfortable.
+
+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.
+
+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.
+
+
+
+
+COOKERY BOOK.
+
+
+No. 1. BOILED BEEF.
+
+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 6-1/2_d._ per pound, that would come to
+2_s._ 8-1/2_d._; two pounds of common flour, 4_d._, to be made into suet
+pudding or dumplings, and say 8-1/2_d._ for cabbages, parsnips, and
+potatoes; altogether 3_s._ 9_d._ 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.
+
+
+No. 2. HOW TO BOIL BEEF.
+
+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 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.
+
+
+No. 3. ECONOMICAL POT LIQUOR SOUP.
+
+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.
+
+
+No. 4. POTATO SOUP FOR SIX PERSONS.
+
+Peel and chop four onions, and put them into a gallon saucepan, with two
+ounces of dripping fat, or 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.
+
+
+No. 5. PEA SOUP FOR SIX PERSONS.
+
+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 _no_ 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.
+
+
+No. 6. ONION SOUP FOR SIX PERSONS.
+
+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.
+
+
+No. 7. BROTH MADE FROM BONES FOR SOUP.
+
+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.
+
+
+No. 8. THICK MILK FOR BREAKFAST.
+
+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.
+
+
+No. 9. OATMEAL PORRIDGE FOR SIX PERSONS.
+
+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 on the
+fire for ten minutes; season with salt to taste.
+
+
+No. 10. OX-CHEEK SOUP.
+
+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.
+
+
+No. 11. SHEEP'S-HEAD BROTH.
+
+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.
+
+
+No. 12. COW-HEEL BROTH.
+
+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.
+
+
+No. 13. BACON AND CABBAGE SOUP.
+
+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 _no_ 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.
+
+
+No. 14. STEWED LEG OF BEEF.
+
+Four pounds of leg or shin of beef cost about one shilling; cut this
+into pieces the size of an egg, and 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.
+
+
+No. 15. COCKY LEEKY.
+
+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.
+
+
+No. 16. ROAST FOWL AND GRAVY.
+
+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 you take it up. Then
+place it on its dish, and pour some brown gravy over it.
+
+
+No. 17. THIS IS THE BROWN GRAVY FOR THE FOWL.
+
+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.
+
+
+No. 18. BREAD SAUCE FOR A ROAST FOWL.
+
+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.
+
+
+No. 19. EGG SAUCE FOR ROAST FOWLS, ETC.
+
+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.
+
+
+No. 20. PORK CHOPS, GRILLED OR BROILED.
+
+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 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 No. 17.
+
+
+No. 21. SHARP SAUCE FOR BROILED MEATS.
+
+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.
+
+
+No. 22. ROAST VEAL, STUFFED.
+
+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 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.
+
+
+No. 23. VEAL CUTLETS AND BACON.
+
+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.
+
+
+No. 24. A PUDDING MADE OF SMALL BIRDS.
+
+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,
+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.
+
+
+No. 25. BAKED PIG'S HEAD.
+
+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.
+
+
+No. 26. BAKED GOOSE.
+
+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 No. 62, 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 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.
+
+
+No. 27. BAKED SUCKING PIG.
+
+Let the pig be stuffed in the same manner as directed for a goose, as
+shown in the preceding Number; 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.
+
+
+No. 28. BAKED OR ROAST DUCKS.
+
+These are to be dressed in the same way as directed for dressing geese.
+
+
+No. 29. HOW TO MAKE THE MOST OF A PIG, AFTER IT IS KILLED.
+
+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 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 No. 25. The spare-rib may be
+dressed as in No. 27.
+
+
+No. 30. HOW TO CURE HAMS.
+
+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, _with
+very clean hands_. The rubbing-in must be repeated four or five
+successive mornings, and the hams must remain in this pickle for ten
+days longer.
+
+
+No. 31. HOW TO SMOKE HAMS.
+
+When the hams have been well pickled, as shown in the preceding Number,
+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.
+
+
+No. 32. HOW TO CURE BACON.
+
+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
+the hams; and thus, by timely thriftiness, you will be provided with a
+meat dinner for a long while.
+
+
+No. 33. HOW TO DISPOSE OF THE PIG'S PLUCK.
+
+See Nos. 72 and 73.
+
+
+No. 34. HOW TO MAKE PORK SAUSAGES.
+
+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.
+
+
+No. 35. BLACK PUDDINGS.
+
+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 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.
+
+
+No. 36. HOW TO MELT DOWN THE SEAM, OR LOOSE FAT.
+
+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.
+
+
+No. 37. ITALIAN CHEESE.
+
+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.
+
+
+No. 38. PIG'S FEET.
+
+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.
+
+
+No. 39. CURRIED RICE.
+
+Boil one or more pounds of rice, as directed in No. 92, 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.
+
+
+No. 40. A PLAIN RICE PUDDING.
+
+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.
+
+
+No. 41. A GROUND RICE PUDDING.
+
+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.
+
+
+No. 42. A BREAD PUDDING FOR A FAMILY.
+
+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 a proper sized greased baking-dish, and
+bake it for an hour and a-quarter.
+
+
+No. 43. A BATTER AND FRUIT PUDDING.
+
+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.
+
+
+No. 44. A TREACLE PUDDING.
+
+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.
+
+
+No. 45. APPLE PUDDING.
+
+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 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.
+
+
+No. 46. RICE AND APPLES.
+
+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.
+
+
+No. 47. BROWN AND POLSON PUDDING.
+
+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.
+
+
+No. 48. BROWN AND POLSON FRUIT PUDDING.
+
+Prepare the pudding batter as indicated in the foregoing Number, 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.
+
+
+No. 49. BROWN AND POLSON THICK MILK.
+
+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.
+
+
+No. 50. POTATO PUDDING.
+
+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.
+
+
+No. 51. YEAST DUMPLINGS.
+
+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 _boiling_ 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.
+
+
+No. 52. NORFOLK DUMPLINGS.
+
+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 them
+into a pot half full of _boiling_ 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.
+
+
+No. 53. STEWED EELS.
+
+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.
+
+
+No. 54. STEWED OYSTERS.
+
+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.
+
+
+No. 55. STEWED MUSCLES, OR MUSSELS.
+
+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 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.
+
+
+No. 56. BAKED BEEF AND POTATOES.
+
+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.
+
+
+No. 57. YORKSHIRE PUDDING.
+
+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.
+
+
+No. 58. BAKED SUET PUDDING.
+
+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.
+
+
+No. 59. TOAD IN THE HOLE.
+
+To make this a cheap dinner, you should buy 6_d._ or 1_s._ 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. 57 and 58, and bake the toad-in-the-hole for
+about an hour and a half, or else send it to the baker's.
+
+
+No. 60. BOILED SHOULDER OF MUTTON WITH ONIONS.
+
+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 salted for two or three days previous to its being
+cooked.
+
+
+No. 61. MEAT PIE.
+
+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.
+
+
+No. 62. GIBLET PIE.
+
+Giblets of fowls are always to be bought at a low price at most
+poulterers'; when you have a mind to lay out 6_d._ or 1_s._ 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.
+
+
+No. 63. A FISH PIE.
+
+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 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.
+
+
+No. 64. POTATO PIE.
+
+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.
+
+
+No. 65. BACON ROLL-PUDDING.
+
+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.
+
+
+No. 66. RABBIT PUDDING.
+
+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 paste, put into a
+baking-dish half full of hot water, and placed in the oven, to bake for
+an hour and a-half.
+
+
+No. 67. STEWED OX KIDNEY.
+
+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.
+
+
+No. 68. BAKED BULLOCK'S HEART.
+
+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.
+
+
+No. 69. BULLOCK'S HEART STUFFED.
+
+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.
+
+
+No. 70. STEWED SHEEP'S TROTTERS.
+
+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.
+
+
+No. 71. BAKED SHEEP'S HEADS.
+
+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.
+
+
+No. 72. SHEEP'S PLUCK.
+
+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, strew a thick coating of bread-raspings all
+over the top, and bake the savoury mess for an hour and a-half.
+
+
+No. 73. BELGIAN FAGGOTS.
+
+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.
+
+
+No. 74. FRIED STEAKS AND ONIONS.
+
+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.
+
+
+No. 75. STEWED STEAKS.
+
+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 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.
+
+
+No. 76. STEWED SAUSAGES.
+
+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.
+
+
+No. 77. PIG'S FRY.
+
+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.
+
+
+No. 78. BEEFSTEAKS, PLAIN.
+
+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 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.
+
+
+No. 79. MUTTON CHOPS, OR STEAKS.
+
+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_d._,
+and would cut into about three, or perhaps four steaks or chops; let
+these be broiled in the same manner as recommended for beefsteaks.
+
+
+No. 80. KIDNEY PUDDING.
+
+Prepare an ox kidney as shown in No. 67, 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.
+
+
+No. 81. HASHED MEATS.
+
+I strongly recommend that you never allow yourselves 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.
+
+
+No. 82. BOILED TRIPE.
+
+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, and boil gently for at least an
+hour; and when the tripe is done, eat it with mustard and some well
+boiled potatoes.
+
+
+No. 83. BAKED TRIPE.
+
+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.
+
+
+No. 84. SAUSAGE DUMPLINGS.
+
+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 _boiling_ 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.
+
+
+No. 85. SAUSAGE ROLLS.
+
+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.
+
+
+No. 86. ROAST PORK.
+
+Let us suppose, or rather hope, that you may 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.
+
+
+No. 87. BUBBLE AND SQUEAK.
+
+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.
+
+
+No. 88. JUGGED HARE.
+
+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 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.
+
+
+No. 89. BOILED BACON AND CABBAGES.
+
+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.
+
+
+No. 90. ECONOMICAL VEGETABLE POTTAGE.
+
+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, and Spain, more generally of
+fish, for making which kinds of soup see Nos. 4, 6, 118, etc.
+
+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.
+
+
+No. 91. HOW TO MAKE A FISH CURRY.
+
+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 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.
+
+
+No. 92. THIS IS THE WAY TO BOIL RICE.
+
+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.
+
+
+No. 93. RICE DUMPLINGS.
+
+Boil one pound of rice as directed in the foregoing Number, 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 apple dumpling. 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.
+
+
+No. 94. PLUM OR CURRANT DOUGH PUDDING.
+
+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 _boiling_
+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.
+
+
+No. 95. CHRISTMAS PLUM PUDDING.
+
+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:--
+
+
+No. 96. SWEET PUDDING SAUCE.
+
+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 lemon-peel; stir the sauce on the fire
+till it comes to a boil, and then pour it all over the pudding.
+
+
+No. 97. JAM PUDDING.
+
+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_d._
+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 _boiling_ water, and boil it for nearly two hours; when done,
+turn out carefully on to its dish, without breaking the crust.
+
+
+No. 98. RHUBARB PIE.
+
+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 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.
+
+
+No. 99. FRUIT PIES IN GENERAL.
+
+All kinds of fruit pies are made as shown in the foregoing Number.
+
+
+No. 100. A CHEAP KIND OF MINCE-MEAT.
+
+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.
+
+
+No. 101. MINCE-PIE PASTE.
+
+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 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.
+
+
+No. 102. TO MAKE A MINCE-PIE.
+
+Having prepared the paste according to the directions given in the
+foregoing Number, 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.
+
+
+No. 103. JAM TART.
+
+Prepare some paste, as in No. 101, and use this to make a jam tart, as
+directed for making a mince-pie, using any kind of common jam, instead
+of mince-meat, for the purpose.
+
+
+No. 104. BAKED APPLE DUMPLINGS.
+
+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 No. 97;
+divide the paste into about eight equal 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.
+
+
+No. 105. PANCAKES FOR SHROVE TUESDAY.
+
+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.
+
+
+No. 106. RAISINET--A PRESERVE FOR WINTER.
+
+Ingredients, twelve pounds of fruit, consisting of peeled apples, pears,
+plums, and blackberries, in equal proportion; six pounds of raw sugar,
+at 4-1/2_d._ per 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.
+
+
+No. 107. CURRANT JAM.
+
+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, 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.
+
+
+No. 108. HOW TO PRESERVE RHUBARB.
+
+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.
+
+
+No. 109. HOW TO MAKE GOOSEBERRY JAM.
+
+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.
+
+
+No. 110. BAKED PEARS.
+
+Put the pears, standing up side by side in rows, with their stalks
+uppermost, in an earthenware baking 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.
+
+
+No. 111. BAKED APPLES.
+
+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.
+
+
+No. 112. TO MAKE ELDER WINE.
+
+Ingredients, two gallons of elderberries, two quarts of damsons, eight
+pounds of raw sugar, at 4-1/2_d._ 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. 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.
+
+
+No. 113. VEGETABLE PORRIDGE.
+
+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.
+
+
+No. 114. PUMPKIN PORRIDGE.
+
+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 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.
+
+
+No. 115. RICE-MILK FOR SIX PERSONS.
+
+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.
+
+
+No. 116. KNUCKLE OF VEAL AND RICE.
+
+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 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.
+
+
+No. 117. IRISH STEW.
+
+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.
+
+
+No. 118. FISH SOUP.
+
+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
+potatoes will prove a welcome addition to this soup.
+
+_Note._--This kind of fish soup will prove the more advantageous near
+the sea-coast, where inferior kinds of fish are always very cheap.
+
+
+No. 119. SOUSED MACKEREL.
+
+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.
+
+_Note._--Herrings, sprats, or any other cheap fish, are soused in the
+same manner.
+
+
+No. 120. A DINNER OF RED HERRINGS.
+
+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.
+
+
+No. 121. TO FRY FISH.
+
+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 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.
+
+
+No. 122. SALT FISH WITH PARSNIPS.
+
+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 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.
+
+
+No. 123. BAKED FISH.
+
+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.
+
+
+No. 124. BAKED COD'S HEAD.
+
+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.
+
+
+No. 125. BOUILLABAISSE SOUP.
+
+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 is done, eat the soup with some crusts of
+bread or toast in it. All kinds of fish suit this purpose.
+
+
+No. 126. TO BOIL FISH.
+
+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:--
+
+
+No. 127. PARSLEY SAUCE.
+
+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.
+
+
+No. 128. ANCHOVY SAUCE.
+
+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.
+
+
+No. 129. BAKED SKATE.
+
+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.
+
+
+No. 130. HOW TO BREW YOUR OWN BEER.
+
+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.
+
+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 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 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 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.
+
+
+No. 131. HOW TO BAKE YOUR OWN BREAD.
+
+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 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.
+
+
+No. 132. YORKSHIRE PIE-CLATES FOR TEA.
+
+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.
+
+
+No. 133. HARD BISCUITS.
+
+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.
+
+
+No. 134. GINGERBREAD NUTS.
+
+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.
+
+
+No. 135. HOW TO STEAM POTATOES.
+
+Peel the potatoes thinly, wash them clean, put them in the steamer, over
+_boiling_ 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.
+
+
+No. 136. HOW TO BOIL POTATOES.
+
+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.
+
+
+No. 137. BAKED OR ROASTED POTATOES.
+
+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.
+
+
+No. 138. HOW TO FRY POTATOES.
+
+Peel, split, and cut the potatoes into slices of _equal_ 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.
+
+
+No. 139. HOW TO FRY POTATOES AN EASIER WAY.
+
+When it happens that you have some cold boiled potatoes, this is the way
+to fry them:--First 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.
+
+
+No. 140. HOW TO MASH POTATOES.
+
+Either steam or boil the potatoes, as indicated in Nos. 135 and 136, 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 _hot_ 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.
+
+
+No. 141. BAKED MASHED POTATOES.
+
+Prepare the mashed potatoes as shown in the preceding Number, 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.
+
+
+No. 142. MASHED POTATOES WITH LING.
+
+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 preceding Number.
+
+
+No. 143. HOW TO STEW POTATOES.
+
+First boil the potatoes, and then put a little 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.
+
+
+No. 144. BUTTERED PARSNIPS.
+
+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.
+
+
+No. 145. BUTTERED SWEDISH TURNIPS.
+
+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.
+
+
+No. 146. HOW TO COOK SPINACH.
+
+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.
+
+
+No. 147. FRIED CABBAGE AND BACON.
+
+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.
+
+
+No. 148. PEAS AND BACON.
+
+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.
+
+
+No. 149. BAKED OR ROASTED ONIONS.
+
+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.
+
+
+No. 150. HOW TO COOK BROAD BEANS.
+
+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.
+
+
+No. 151. HOW TO COOK FRENCH BEANS.
+
+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.
+
+
+No. 152. HOW TO COOK VEGETABLE MARROW.
+
+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.
+
+
+No. 153. WHITE HARICOT BEANS.
+
+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.
+
+
+No. 154. HOW TO DRESS HARICOT BEANS.
+
+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 _cold_ water, a little grease or butter, some pepper and salt,
+and set them on the fire to boil _very gently_ until they are thoroughly
+done; this will take about two hours' gentle boiling; when done, the
+haricot 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.
+
+
+No. 155. HARICOT BEANS, ANOTHER WAY.
+
+When the haricot beans have been boiled as shown in the preceding
+Number, 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.
+
+
+No. 156. A SALAD OF HARICOT BEANS.
+
+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.
+
+
+No. 157. LENTILS.
+
+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
+"_� la reine_," 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 haricot beans.
+
+These, as well as haricot beans, may be boiled with a piece of bacon.
+
+
+No. 158. A RELISH FOR SUPPER.
+
+Prepare some oysters, as shown in No. 54, 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 until it
+becomes slightly coloured, and eat this little delicacy while hot.
+
+
+No. 159. HOW TO MAKE AN OMELET.
+
+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.
+
+
+No. 160. FRIED EGGS AND BACON.
+
+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.
+
+
+No. 161. BUTTERED EGGS.
+
+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.
+
+
+No. 162. EGGS WITH BROWN BUTTER.
+
+Cook the eggs as directed in the foregoing Number, and when you have
+slipped them out on to a dish, put a piece of butter into the
+frying-pan, and stir it on the fire until it becomes quite brown (_not
+burnt_); then add two table-spoonfuls of vinegar, pepper, and salt; boil
+for two minutes, and pour this over the eggs.
+
+
+No. 163. EGGS STEWED WITH CHEESE.
+
+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.
+
+
+No. 164. HOW TO MAKE A WELSH RAREBIT.
+
+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.
+
+
+No. 165. EGG-HOT.
+
+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.
+
+
+No. 166. GINGER-POP.
+
+Put a _very clean_ 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; 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.
+
+
+No. 167. PLUM BROTH.
+
+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.
+
+
+No. 168. PLUM PORRIDGE, COLD.
+
+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.
+
+
+No. 169. STEWED PRUNES OR PRUENS.
+
+Purchase the cheaper kind of small prunes sold at 4_d._ per lb.; put
+them into a saucepan with a pint of 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 No. 92, 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.
+
+
+No. 170. A SUMMER SALAD.
+
+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.
+
+
+No. 171. A BACON SALAD.
+
+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.
+
+
+No. 172. A PLAIN SALAD.
+
+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.
+
+
+No. 173. CELERY CRAB SALAD.
+
+First thoroughly wash and wipe clean, and then cut a stick of celery
+into a basin; add two ounces of 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.
+
+
+No. 174. HOW TO MIX MUSTARD.
+
+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.
+
+
+
+
+COOKERY AND DIET FOR THE SICK ROOM.
+
+
+No. 175. BEEF TEA.
+
+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.
+
+
+No. 176. MUTTON BROTH.
+
+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.
+
+
+No. 177. CHICKEN BROTH.
+
+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.
+
+
+No. 178. A CHEAPER KIND OF CHICKEN BROTH.
+
+In large towns it is easy to purchase sixpenny-worth of fowls' necks,
+gizzards, and feet, which, prepared as indicated in the foregoing
+Number, make excellent broth at a fourth part of the cost occasioned by
+using a fowl for the same purpose.
+
+
+No. 179. VEAL AND RICE BROTH.
+
+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.
+
+
+No. 180. MEAT PANADA FOR INVALIDS AND INFANTS.
+
+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 food for old people
+who have lost the power of mastication, and also for very young
+children.
+
+
+No. 181. HOW TO PREPARE SAGO FOR INVALIDS.
+
+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.
+
+
+No. 182. HOW TO PREPARE TAPIOCA.
+
+This may be prepared in the same manner as sago; It may also be boiled
+in beef tea, mutton broth, or chicken broth, and should be stirred while
+boiling.
+
+Arrow-root is to be prepared exactly after the directions given for the
+preparation of sago and tapioca.
+
+
+No. 183. HOW TO MAKE GRUEL.
+
+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.
+
+
+No. 184. BROWN AND POLSON GRUEL.
+
+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.
+
+
+No. 185. GRUEL MADE WITH OATMEAL.
+
+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.
+
+
+No. 186. HOW TO MAKE CAUDLE.
+
+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.
+
+
+No. 187. RICE GRUEL, A REMEDY FOR RELAXED BOWELS.
+
+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.
+
+
+No. 188. HOW TO PREPARE ARROW-ROOT.
+
+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 the
+arrow-root while it is boiling on the fire for a few minutes, and then
+give it to the patient.
+
+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.
+
+
+No. 189. HOW TO MAKE GRUEL WITH PEARL BARLEY.
+
+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.
+
+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.
+
+
+No. 190. COW-HEEL BROTH.
+
+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.
+
+
+No. 191. HOW TO MAKE CALF'S-FEET JELLY.
+
+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 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.
+
+
+No. 192. HOW TO MAKE ICELAND-MOSS JELLY.
+
+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.
+
+
+No. 193. HOW TO MAKE BLANCMANGE.
+
+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.
+
+
+No. 194. HOW TO MAKE SICK-DIET JELLY.
+
+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.
+
+
+No. 195. HOW TO PREPARE ISINGLASS JELLY.
+
+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.
+
+
+No. 196. HOW TO MAKE GROUND-RICE MILK.
+
+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.
+
+
+No. 197. HOW TO MAKE A SMALL BATTER-PUDDING.
+
+Beat up in a basin an egg with a large table-spoonful 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.
+
+
+No. 198. HOW TO MAKE A TEA-CUP BREAD-PUDDING.
+
+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 preceding Number, 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.
+
+
+No. 199. HOW TO MAKE A TAPIOCA PUDDING.
+
+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 buttered tea-cup tied up in a
+cloth, for nearly half an hour.
+
+
+No. 200. HOW TO MAKE AN ARROW-ROOT PUDDING.
+
+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 preceding Numbers.
+
+
+No. 201. HOW TO MAKE A SAGO PUDDING.
+
+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 preceding cases.
+
+
+No. 202. HOW TO MAKE A GROUND-RICE PUDDING.
+
+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.
+
+
+No. 203. BROWN AND POLSON TEA-CUP PUDDING FOR INFANTS.
+
+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 batter into a
+buttered tea-cup, tie it up in a small cloth, boil it for twenty-five
+minutes, and serve it while hot.
+
+
+
+
+MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC.
+
+
+No. 204. BRAN TEA: A REMEDY FOR COLDS, ETC.
+
+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.
+
+
+No. 205. ORANGEADE, OR ORANGE DRINK.
+
+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.
+
+
+No. 206. HOW TO MAKE LEMONADE.
+
+Proceed in all particulars as directed for making orangeade, using, for
+the purpose, lemons instead of oranges.
+
+
+No. 207. APPLE-WATER DRINK.
+
+Slice up thinly three or four apples without peeling 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.
+
+
+No. 208. HOW TO MAKE A SOOTHING DRINK FOR COUGHS.
+
+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.
+
+
+No. 209. LINSEED TEA.
+
+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.
+
+
+No. 210. CAMOMILE TEA.
+
+Put about thirty flowers into a jug, pour a pint of 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.
+
+
+No. 211. BALM AND BURRAGE TEA.
+
+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.
+
+
+No. 212. SAGE OR MARYGOLD TEA.
+
+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.
+
+Teas made from sage leaves, dried mint, marygolds, 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.
+
+
+No. 213. HOW TO STEW RED CABBAGES.
+
+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.
+
+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.
+
+
+No. 214. HOW TO MAKE TOAST WATER.
+
+Toast a piece of bread thoroughly browned to its centre without being
+_burnt_, 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.
+
+
+No. 215. HOW TO MAKE BARLEY WATER.
+
+Boil one ounce of barley in a quart of water for twenty minutes; strain
+through muslin into a jug containing a bit of orange or lemon peel.
+
+
+No. 216. HOW TO MAKE RICE WATER.
+
+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 diarrhoea.
+
+
+No. 217. HOW TO MAKE TREACLE POSSET.
+
+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.
+
+
+No. 218. HOW TO MAKE WHITE WINE WHEY.
+
+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.
+
+
+No. 219. HOW TO MAKE A CORDIAL FOR COLDS.
+
+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 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.
+
+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.
+
+
+No. 220. HOW TO MAKE A STRINGENT GARGLE.
+
+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.
+
+
+No. 221. A SIMPLE REMEDY AGAINST WIND ON THE STOMACH.
+
+A few drops (say four) of essence of peppermint on a lump of sugar.
+
+
+No. 222. A CURE FOR A HARD DRY COUGH.
+
+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.
+
+
+No. 223. A COOLING DRINK.
+
+To half an ounce of cream of tartar, add one ounce 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.
+
+
+No. 224. HOP TEA.
+
+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.
+
+
+No. 225. LIME-FLOWER TEA.
+
+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.
+
+
+No. 226. HYSSOP TEA: A REMEDY FOR WORMS.
+
+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.
+
+
+No. 227. ICELAND-MOSS JELLY.
+
+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 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.
+
+
+No. 228. ANTISPASMODIC TEA.
+
+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.
+
+
+No. 229. DANDELION TEA.
+
+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.
+
+
+No. 230. REFRESHING DRINK FOR SORE THROAT ATTENDED WITH FEVER.
+
+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.
+
+
+No. 231. A CURE FOR SPRAINS.
+
+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.
+
+
+No. 232. A CURE FOR CHILBLAINS.
+
+The pulp of a baked turnip beat up in a tea-cup 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.
+
+
+No. 233. A CURE FOR BURNS OR SCALDS.
+
+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.
+
+
+No. 234. A CURE FOR COLD IN THE HEAD.
+
+Thirty drops of camphorated sal volatile in a small wine-glassful of hot
+water, taken several times in the course of the day.
+
+
+No. 235. A CURE FOR THE STING OF WASPS OR BEES.
+
+Bruise the leaf of the poppy, and apply it to the part affected.
+
+
+No. 236. A CURE FOR TOOTHACHE.
+
+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.
+
+
+No. 237. HOW TO MAKE COFFEE.
+
+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.
+
+
+No. 238. HOW TO PREPARE COCOA NIBS.
+
+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.
+
+
+
+
+ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR.
+
+
+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 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.
+
+
+No. 239. HOW TO PREPARE A LARGE QUANTITY OF GOOD SOUP FOR THE POOR.
+
+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.
+
+
+No. 240. ANOTHER METHOD FOR MAKING ECONOMICAL SOUP.
+
+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.
+
+
+No. 241. HOW TO MAKE FISH SOUP IN LARGE QUANTITIES FOR DISTRIBUTION TO
+THE POOR.
+
+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.
+
+
+
+
+INDEX.
+
+
+Anchovy Sauce, 64
+
+Antispasmodic Tea, 97
+
+Apples, baked, 57
+
+Apple Dumplings, baked, 53
+
+Apple Pudding, 30
+
+Apple-water Drink, 90
+
+Arrow-root, how to prepare, 84
+
+Arrow-root Pudding, 89
+
+
+Bacon and Cabbages, boiled, 47
+
+Bacon and Cabbage Soup, 18
+
+Bacon, how to cure, 26
+
+Bacon Roll-pudding, 38
+
+Balm and Burrage Tea, 92
+
+Barley Water, 93
+
+Batter and Fruit Pudding, 30
+
+Batter-pudding, how to make a small, 87
+
+Beef and Potatoes, baked, 35
+
+Beef, boiled, 13
+
+Beef, how to boil, 13
+
+Beefsteaks, plain, 42
+
+Beef Tea, 81
+
+Beer, how to brew your own, 65
+
+Belgian Faggots, 41
+
+Biscuits, hard, 69
+
+Black Puddings, 27
+
+Blancmange, how to make, 86
+
+Bouillabaisse Soup, 63
+
+Bran Tea, a Remedy for colds, etc., 90
+
+Bread, how to bake your own, 68
+
+Bread Pudding, for a family, 29
+
+Bread-pudding, how to make a tea-cup, 88
+
+Bread Sauce, for a Roast Fowl, 20
+
+Broad Beans, how to cook, 74
+
+Broth made from bones for Soup, 16
+
+Brown and Polson Fruit Pudding, 32
+
+Brown and Polson Pudding, 31
+
+Brown and Polson Tea-cup Pudding for infants, 89
+
+Brown and Polson Thick Milk, 32
+
+Bullock's Heart, baked, 39
+
+Bullock's Heart, stuffed, 39
+
+Bubble and Squeak, 46
+
+Burns or Scalds, a Cure for, 98
+
+
+Cabbage and Bacon, fried, 73
+
+Calf's-feet Jelly, how to make, 85
+
+Camomile Tea, 91
+
+Caudle, how to make, 84
+
+Cheese, Italian, 28
+
+Chicken Broth, 82
+
+Chicken Broth, cheap, 82
+
+Chilblains, a Cure for, 97
+
+Christmas Plum Pudding, 50
+
+Cocky Leeky, 19
+
+Cocoa Nibs, how to prepare, 99
+
+Cod's Head, baked, 63
+
+Coffee, how to make, 98
+
+Cold in the Head, a Cure for, 98
+
+Colds, how to make a cordial for, 94
+
+COOKERY AND DIET FOR THE SICK-ROOM, 81
+
+Cough, a Cure for a hard dry, 95
+
+Cow-heel Broth, 18, 85
+
+Currant Jam, 55
+
+
+Dandelion Tea, 97
+
+Drink, a cooling, 95
+
+Ducks, baked or roast, 24
+
+Dumplings, Norfolk, 33
+
+Dumplings, Yeast, 33
+
+
+ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR, 99
+
+Economical Pot Liquor Soup, 14
+
+Eels, stewed, 34
+
+Egg-hot, 78
+
+Eggs and Bacon, fried, 77
+
+Eggs, buttered, 77
+
+Egg Sauce for Roast Fowls, etc., 20
+
+Eggs stewed with Cheese, 78
+
+Eggs with Brown Butter, 77
+
+Elder Wine, how to make, 57
+
+
+Fish, baked, 63
+
+Fish Curry, how to make a, 48
+
+Fish Pie, 37
+
+Fish, salt, with Parsnips, 62
+
+Fish Soup, 60
+
+Fish Soup, how to make large quantities for distribution to the poor, 101
+
+Fish, to boil, 64
+
+Fish, to fry, 61
+
+French Beans, how to cook, 74
+
+Fruit Pies in general, 52
+
+
+Gargle, how to make a stringent, 95
+
+Giblet Pie, 37
+
+Gingerbread Nuts, 70
+
+Ginger-pop, 78
+
+Goose, baked, 23
+
+Gooseberry Jam, how to make, 56
+
+Gravy, brown, for Roast Fowls, etc., 20
+
+Ground-rice Milk, how to make, 87
+
+Ground-rice Pudding, 89
+
+Gruel, Brown and Polson, 83
+
+Gruel, how to make, 83
+
+Gruel, how to make with Pearl Barley, 85
+
+Gruel made with Oatmeal, 84
+
+
+Hams, how to cure, 25
+
+Hams, how to smoke, 26
+
+Hare, jugged, 46
+
+Haricot Beans, a Salad of, 76
+
+Haricot Beans, how to dress, 75, 76
+
+Haricot Beans, white, 75
+
+Hashed Meats, 43
+
+Herrings, red, a dinner of, 61
+
+Hop Tea, 96
+
+Hyssop Tea, a Remedy for Worms, 96
+
+
+Iceland-moss Jelly, 86, 96
+
+Irish Stew, 60
+
+Isinglass Jelly, how to prepare, 87
+
+
+Jam Pudding, 51
+
+Jam Tart, 53
+
+
+Kidney Pudding, 43
+
+
+Leg of Beef, stewed, 18
+
+Lemonade, how to make, 90
+
+Lentils, 76
+
+Lime-flower Tea, 96
+
+Linseed Tea, 91
+
+
+Mackerel, soused, 61
+
+Meat Panada for Invalids and Infants, 82
+
+Meat Pie, 37
+
+MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC., 90
+
+Milk, thick for breakfast, 16
+
+Mince-meat, a cheap kind of, 52
+
+Mince-pie, how to make a, 53
+
+Mince-pie Paste, 52
+
+Muscles, or Mussels, stewed, 34
+
+Mustard, how to mix, 81
+
+Mutton Broth, 81
+
+Mutton Chops, or Steaks, 43
+
+Mutton, Shoulder of, boiled, and Onions, 36
+
+
+Oatmeal Porridge for Six Persons, 16
+
+Omelet, how to make an, 77
+
+Onions, baked or roasted, 74
+
+Onion Soup for Six Persons, 15
+
+Orangeade, or Orange Drink, 90
+
+Ox-cheek Soup, 17
+
+Ox Kidney, stewed, 39
+
+Oysters, stewed, 34
+
+
+Pancakes for Shrove Tuesday, 54
+
+Parsley Sauce, 64
+
+Parsnips, buttered, 73
+
+Pears, baked, 56
+
+Peas and Bacon, 74
+
+Pea Soup for Six Persons, 15
+
+Pig's Feet, 28
+
+Pig's Fry, 42
+
+Pig's Head, baked, 23
+
+Pig, how to make the most of, after it is killed, 24
+
+Pig's Pluck, how to dispose of, 27
+
+Pig, Sucking, baked, 24
+
+Plum Broth, 79
+
+Plum or Currant Dough Pudding, 50
+
+Plum Porridge, cold, 79
+
+Pork Chops, grilled or boiled, 20
+
+Pork, roast, 45
+
+Potatoes, baked or roasted, 71
+
+Potatoes, baked, mashed, 72
+
+Potatoes, how to boil, 70
+
+Potatoes, how to fry, 71
+
+Potatoes, how to mash, 72
+
+Potatoes, how to steam, 70
+
+Potatoes, how to stew, 72
+
+Potatoes, mashed with Ling, 72
+
+Potato Pie, 38
+
+Potato Pudding, 32
+
+Potato Soup for Six Persons, 14
+
+Prunes, or Pruens, stewed, 79
+
+Pudding, baked Suet, 36
+
+Pudding made of small Birds, 22
+
+Pudding, Yorkshire, 35
+
+Pumpkin Porridge, 58
+
+
+Rabbit Pudding, 38
+
+Raisinet, a Preserve for Winter, 54
+
+Red Cabbages, how to stew, 93
+
+Rhubarb, how to preserve, 56
+
+Rhubarb Pie, 51
+
+Rice and Apples, 31
+
+Rice, curried, 28
+
+Rice Dumplings, 49
+
+Rice Gruel, a Remedy for Relaxed Bowels, 84
+
+Rice-milk for Six Persons, 59
+
+Rice Pudding, a Ground, 29
+
+Rice Pudding, a Plain, 29
+
+Rice, the way to boil, 49
+
+Rice Water, 94
+
+Roast Fowl and Gravy, 19
+
+
+Sage or Marygold Tea, 92
+
+Sago for Invalids, how to prepare, 83
+
+Sago Pudding, 89
+
+Salad, a Bacon, 80
+
+Salad, a Plain, 80
+
+Salad, a Summer, 80
+
+Salad, Celery Crab, 80
+
+Sauce for Sweet Puddings, 50
+
+Sausage Dumplings, 45
+
+Sausages, Pork, how to make, 27
+
+Sausage Rolls, 45
+
+Sausages, stewed, 42
+
+Seam, or Loose Fat, how to melt down, 28
+
+Sharp Sauce for Broiled Meats, 21
+
+Sheep's-head Broth, 17
+
+Sheep's Heads, baked, 40
+
+Sheep's Pluck, 40
+
+Sheep's Trotters, stewed, 40
+
+Sick-diet Jelly, how to make, 87
+
+Skate, baked, 64
+
+Soothing Drink for Coughs, 91
+
+Sore Throat attended with Fever, refreshing Drink for, 97
+
+Soup for the Poor, how to prepare a large quantity of good, 100, 101
+
+Spinach, how to cook, 73
+
+Sprains, a Cure for, 97
+
+Steaks, fried, and Onions, 41
+
+Steaks, stewed, 41
+
+Sting of Wasps or Bees, a Cure for, 98
+
+Supper, a Relish for, 76
+
+Swedish Turnips, buttered, 73
+
+
+Tapioca, how to prepare, 83
+
+Tapioca Pudding, 88
+
+Toad in the Hole, 36
+
+Toast Water, 93
+
+Toothache, a Cure for, 98
+
+Treacle Posset, 94
+
+Treacle Pudding, 30
+
+Tripe, baked, 45
+
+Tripe, boiled, 44
+
+
+Veal and Rice Broth, 82
+
+Veal Cutlets and Bacon, 22
+
+Veal, Knuckle of, and Rice, 59
+
+Veal, roast, stuffed, 21
+
+Vegetable Marrow, how to cook, 74
+
+Vegetable Porridge, 58
+
+Vegetable Pottage, economical, 47
+
+
+Welsh Rarebit, how to make a, 78
+
+White Wine Whey, 94
+
+Wind on the Stomach, a simple Remedy against, 95
+
+
+Yorkshire Pie-clates for Tea, 69
+
+
+THE END.
+
+
+Thomas Harrild, Printer, Shoe Lane, Fleet Street, London.
+
+
+
+
+[Illustration]
+
+TO THE FACULTY.
+
+J. & J. COLMAN'S
+
+GENUINE MUSTARD.
+
+The Lancet, by its resumed inquiries upon the subject of adulterations,
+has again called attention of the Public to a variety of articles of
+daily use.
+
+To Mustard great prominence has been given, from the fact that
+thirty-three samples were examined. The Report states that _four_ only
+were found to be _genuine_: of which, _two_ samples were of the
+manufacture of J. and J. COLMAN, being respectively "Colman's Genuine
+London Mustard, Warranted Pure," and "Colman's Brown Mustard, Warranted
+Pure."
+
+We also learn that manufactured Mustard extends from the _pure_ and
+_genuine_ to the _injurious combination_ exposed in _The Lancet_ (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.
+
+And further, as to _quality_--_The Lancet_, in substance, reports that
+_genuine Mustard_ will be as _varied_ in strength, pungency, and
+flavour, as are the known differences between the finest and most
+inferior qualities of seed; it results, then, that _genuine_ does not
+necessarily imply high quality.
+
+J. and J. COLMAN submit, that in their _Pure Mustards_ nothing that
+known skill and improved machinery can obtain from finest seed remains
+unsecured, and, whether for prompt and specific _medical_ effects, or as
+a table condiment, these Mustards are equally valuable.
+
+J. and J. COLMAN 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. COLMAN's _trade mark_, the "Bull's Head," is a
+guarantee upon which the Public may rely.
+
+J. & J. COLMAN, 26, Cannon Street, London, E.C.
+
+
+                     CONSUMPTION IN ALL ITS STAGES,
+
+        Coughs, Whooping Cough, Asthma, Bronchitis, Fever, Ague,
+          Diphtheria, Hysteria, Rheumatism, Diarrhoea, Spasms,
+            Colic, Renal and Uterine Diseases, are immediately
+                         relieved by a dose of
+
+                             =CHLORODYNE.=
+
+                            (_Trade Mark._)
+
+Discovered and named by DR. J. COLLIS BROWNE, M.R.C.S.L., Ex-Army
+Medical Staff.
+
+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.
+
+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.
+
+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 Diarrhoea,
+Alvine Discharges, or Spasms, and Colics of the Intestines, etc.
+
+The extensive demand for this remedy, known as Dr. J. COLLIS BROWNE'S
+CHLORODYNE, 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 _bona fide_ one, and
+worthy the attention of all.
+
+EXTRACTS OF MEDICAL OPINIONS.
+
+From W. VESALIUS PETTIGREW, 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, Diarrhoea, and
+other diseases, and am most perfectly satisfied with the results."
+
+From DR. M'MILMAN, of New Galloway, Scotland.--"I consider it the most
+valuable medicine known."
+
+G. HAYWARD, 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."
+
+DR. M'GRIGOR CROFT, late Army Staff, says:--"It is a most valuable
+medicine."
+
+J. C. BAKER, Esq., M.D., Bideford.--"It is without doubt the most
+valuable and certain anodyne we have."
+
+DR. GIBBON, Army Medical Staff, Calcutta.--"Two doses completely cured
+me of Diarrhoea."
+
+From G. V. RIDOUT, Esq., Surgeon, Egham.--"As an astringent in severe
+Diarrhoea, 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."
+
+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_s._ 9_d._,
+and 4_s._ 6_d._, by the Sole Agent and Manufacturer,
+
+J. T. DAVENPORT,
+
+33, GREAT RUSSELL STREET, BLOOMSBURY SQUARE, LONDON.
+
+
+BE CAREFUL WHAT YOU EAT.
+
+BORWICK'S is _the_ BAKING POWDER recommended by Dr. Hassall (Analyst to
+the _Lancet_, Author of "Adulterations Detected," etc.) It was the
+_first_, and is the _best_ Baking Powder--often imitated, but never
+equalled. Its merits are too well known to require any _puffing_ 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 BORWICK's Baking Powder only.
+
+Sold retail by most Druggists, Grocers, and Oilmen, in 1d., 2d., 4d.,
+and 6d. packets, and 1s. boxes. Wholesale by G. BORWICK, 21, Little
+Moorfields, E. C.
+
+
+LIFE FOR THE CONSUMPTIVE.
+
+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 _Lancet_, March 9th,
+1861.
+
+Sold by all Chemists, in 2s. 6d., 4s. 9d., and 9s. bottles. Wholesale by
+G. BORWICK, Sole Licensee, 21, Little Moorfields, London.
+
+
+FRAMPTON'S PILL OF HEALTH.
+
+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.
+
+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.
+
+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.
+
+Sold by all medicine vendors. Observe the name of "THOMAS PROUT, 229,
+Strand, London," on the Government Stamp. Price 1s. 1-1/2d. and 2s 9d.
+per box.
+
+
+BLAIR'S GOUT AND RHEUMATIC PILLS.
+
+Price 1s. 1-1/2d. and 2s. 9d. per box.
+
+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.
+
+These Pills require no restraint of diet or confinement, during their
+use, and are certain to prevent the disease attacking any vital part.
+
+Sold by all medicine vendors. Observe "THOMAS PROUT, 229, Strand,
+London," on the Government Stamp.
+
+
+SILVER MEDAL, FIRST-CLASS, PARIS, 1855.
+
+[Illustration]
+
+S. NYE AND Co.'s PATENT MACHINES,
+
+OF VARIOUS SIZES,
+
+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.
+
+Price �1. 10s., �2. 2s., �3. 3s., and �7. 7s.
+
+SMALL MINCER OR MASTICATOR,
+
+TO ASSIST DIGESTION Price 30s.
+
+79, WARDOUR STREET, LONDON.
+
+
+[Illustration]
+
+S. NYE'S IMPROVED MILLS,
+
+For Coffee, Pepper, Spice, Rice, etc.,
+
+ARE THE BEST AND MOST CONVENIENT MADE.
+
+Price 8s., 10s., and 14s. each.
+
+79, WARDOUR STREET, LONDON.
+
+
+COUGHS, ASTHMA, AND INCIPIENT CONSUMPTION ARE EFFECTUALLY CURED BY
+
+KEATING'S COUGH LOZENGES,
+
+Judged by the IMMENSE DEMAND, this UNIVERSAL REMEDY 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 COUGHS, ASTHMA, and all
+affections of the Throat and Chest, they are the most agreeable and
+efficacious remedy.
+
+Prepared and Sold in Boxes, 1s. 1-1/2d., and Tins, 2s. 9d., 4s. 6d., and
+10s. 6d. each, by THOMAS KEATING, Chemist, etc., 79, St. Paul's
+Churchyard, London. Retail by all Druggists and Patent Medicine Vendors
+in the World.
+
+
+KEATING'S PALE NEWFOUNDLAND COD LIVER OIL.
+
+PERFECTLY PURE, NEARLY TASTELESS, and FREE FROM ADULTERATIONS OF ANY
+KIND, having been analyzed, reported on, and recommended by Professors
+TAYLOR and THOMSON, of Guy's and St. Thomas's Hospitals, and also quite
+recently examined by Dr. EDWIN PAYNE, who, in the words of the late Dr.
+PEREIRA, say, that "The finest oil is that most devoid of _colour_,
+_odour_, and _flavour_," characters this will be found to possess in a
+high degree.
+
+Half-pints 1s. 6d., Pints 2s. 6d., Quarts 4s. 6d., and Five-pint Bottles
+10s. 6d., Imperial Measure. 79, St. Paul's Churchyard, London.
+
+
+BROWN & POLSON'S
+
+PATENT CORN FLOUR
+
+Being first of the kind manufactured in the United Kingdom and France,
+it is in both Countries not only
+
+THE ORIGINAL,
+
+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
+
+THE LANCET,
+
+in a notice given July 24, 1858, states, "=This is superior to anything
+of the kind known="--an opinion indisputably confirmed by scientific
+tests and public appreciation.
+
+THE ILLUSTRATED LONDON NEWS,
+
+AND
+
+THE LEISURE HOUR,
+
+have given most interesting notices accompanied by engravings,
+explanatory of the process of manufacture; and Dr. LANKESTER, 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.)
+
+       *       *       *       *       *
+
+Families by writing on their orders ... _packets' Brown and Polson_, 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.
+
+Many Grocers, Chemists, etc., who supply the best quality, in preference
+to best profit articles, sell none but BROWN and POLSON'S.
+
+
+
+
+[Illustration]
+
+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.
+
+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.
+
+
+
+
+
+End of the Project Gutenberg EBook of A Plain Cookery Book for the Working
+Classes, by Charles Elm� Francatelli
+
+*** END OF THIS PROJECT GUTENBERG EBOOK PLAIN COOKERY BOOK ***
+
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diff --git a/22114-8.zip b/22114-8.zip
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+    "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 Elm&eacute; Francatelli
+    </title>
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+
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+
+    body { margin-left: 15%;
+          margin-right: 15%;
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+<body>
+
+
+<pre>
+
+The Project Gutenberg EBook of A Plain Cookery Book for the Working Classes, by 
+Charles Elm� 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 Elm� 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 &amp; 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&ndash;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 Hom&oelig;opathic 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 ELM&Eacute; FRANCATELLI,</p>
+
+<p class="center" style="font-size: smaller;">LATE MA&Icirc;TRE D'H&Ocirc;TEL 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:&mdash;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:&mdash;</p>
+
+<table summary="List of articles to be obtained" id="articles">
+<tr>
+	<th>&nbsp;</th>
+	<th>&pound;</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>&nbsp;</td>
+	<td colspan="3" style="vertical-align: middle;"><hr style="width: 100%; margin: 0px; padding: 0px;"/></td>
+</tr>
+<tr>
+	<td>&nbsp;</td>
+	<td>&pound; 6</td>
+	<td>12</td>
+	<td>4</td>
+</tr>
+<tr>
+	<td>&nbsp;</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.:&mdash;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.:&mdash;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:&mdash;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:&mdash;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:&mdash;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.:&mdash;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&mdash;that
+is, the lean meat about the ribs&mdash;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.:&mdash;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, &amp;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:&mdash;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:&mdash;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:&mdash;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:&mdash;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:&mdash;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:&mdash;</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&mdash;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&mdash;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&mdash;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&mdash;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:&mdash;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>&mdash;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>&mdash;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.&mdash;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:&mdash;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:&mdash;</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.:&mdash;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.:&mdash;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 &amp; 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:&mdash;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:&mdash;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>&agrave; la reine</em>," a
+small brown flat-looking seed, while the other sort is
+somewhat larger&mdash;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:&mdash;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&mdash;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:&mdash;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 diarrh&oelig;a.</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&mdash;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&mdash;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:&mdash;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&mdash;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. &amp; 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>&mdash;<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. &amp; 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, Diarrh&oelig;a, 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 Diarrh&oelig;a, 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&mdash;Civil,
+Military, and Naval&mdash;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.&mdash;"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, Diarrh&oelig;a,
+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.&mdash;"I consider it the
+most valuable medicine known."</p>
+
+<p class="ad"><span class="smcap">G. Hayward</span>, Esq., Surgeon, Stow-on-ye-Wold.&mdash;"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:&mdash;"It is a most valuable
+medicine."</p>
+
+<p class="ad"><span class="smcap">J. C. Baker</span>, Esq., M.D., Bideford.&mdash;"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.&mdash;"Two doses completely
+cured me of Diarrh&oelig;a."</p>
+
+<p class="ad">From <span class="smcap">G. V. Ridout</span>, Esq., Surgeon, Egham.&mdash;"As an astringent in
+severe Diarrh&oelig;a, 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.&mdash;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.&mdash;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&mdash;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&mdash;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 &pound;1. 10s., &pound;2. 2s., &pound;3. 3s., and &pound;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 &amp; 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>"&mdash;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."&mdash;(Hardwicke,
+Piccadilly, pp. 71&ndash;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 Elm� Francatelli
+
+*** END OF THIS PROJECT GUTENBERG EBOOK PLAIN COOKERY BOOK ***
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@@ -0,0 +1,4564 @@
+The Project Gutenberg EBook of A Plain Cookery Book for the Working Classes, by
+Charles Elme 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 Elme Francatelli
+
+Release Date: July 21, 2007 [EBook #22114]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** 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
+
+
+
+
+
+
+                         PHILLIPS & COMPY.,
+
+                           TEA MERCHANTS,
+
+            8, KING WILLIAM STREET, CITY, LONDON, E.C.,
+
+                          Invariably sell
+
+                       THE BEST AND CHEAPEST
+
+                    TEAS AND COFFEES IN ENGLAND.
+
+                 *       *       *       *       *
+
+                     GOOD STRONG USEFUL CONGOU,
+
+            2s. 6d., 2s. 8d., 2s. 10d., 3s., and 3s. 4d.
+
+                           PURE COFFEES,
+
+                   1s., 1s. 2d., 1s. 4d., 1s. 6d.
+
+                      _A PRICE-CURRENT FREE._
+
+         Pure Preserving and other Sugars at Market Prices.
+
+                 *       *       *       *       *
+
+     ALL GOODS SENT CARRIAGE FREE WITHIN EIGHT MILES OF LONDON.
+
+Teas and Coffees _Carriage Free_ to all England, if to value of 40s.
+
+                 *       *       *       *       *
+
+                       PHILLIPS AND COMPANY,
+
+                           TEA MERCHANTS,
+
+              KING WILLIAM STREET, CITY, LONDON, E.C.
+
+
+The Best Food for Children, Invalids, and Others.
+
+
+ROBINSON'S PATENT BARLEY,
+
+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.
+
+
+ROBINSON'S PATENT GROATS,
+
+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,
+
+ROBINSON, BELLVILLE, AND CO.,
+PURVEYORS TO THE QUEEN,
+64, RED LION STREET, HOLBORN, LONDON.
+
+       *       *       *       *       *
+
+EPPS'S COCOA,
+
+(Commonly called Epps's Homoeopathic Cocoa),
+
+IS DISTINGUISHED FOR ITS
+
+DELICIOUS AROMA, GRATEFUL SMOOTHNESS, AND INVIGORATING POWER;
+
+And to these qualities it is indebted for
+the adoption it now obtains as a
+
+BREAKFAST BEVERAGE,
+
+       *       *       *       *       *
+
+DIRECTIONS FOR USE.
+
+Mix two tea-spoonfuls of the Powder with as much _cold_ Milk as will
+form a stiff paste; then add, _all at once_, a sufficient quantity of
+_boiling_ Milk, or Milk and Water in equal portions, to fill a breakfast
+cup.
+
+       *       *       *       *       *
+
+_1/4-lb., 1/2-lb., and 1-lb. Packets, at 1s. 6d. per lb._
+
+Sold by Grocers in every part of London, and by Grocers, Confectioners,
+and Druggists in the Country.
+
+
+
+
+[Illustration]
+
+
+
+
+                          A PLAIN
+
+                        COOKERY BOOK
+
+                          FOR THE
+
+                      WORKING CLASSES.
+
+
+                             BY
+
+                 CHARLES ELME FRANCATELLI,
+
+LATE MAITRE D'HOTEL AND CHIEF COOK TO HER MAJESTY THE QUEEN.
+     AUTHOR OF "THE MODERN COOK" AND "THE COOK'S GUIDE."
+
+
+                        NEW EDITION.
+
+
+                          LONDON:
+              ROUTLEDGE, WARNE, AND ROUTLEDGE,
+                     FARRINGDON STREET.
+
+
+
+
+             Reprinted from the edition of 1852
+
+                     Re-issued 1977 by
+                        SCOLAR PRESS
+            39 Great Russell Street, London WC1
+
+                       Reprinted 1978
+
+                     ISBN 0 85967 390 1
+
+                     Printed in England
+            by Shenval Press, London and Harlow
+
+
+
+
+INTRODUCTION.
+
+
+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.
+
+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 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.
+
+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:--
+
+                                                    L  _s._ _d._
+
+A cooking-stove, 2 ft. 6 in. wide, with oven only   1   10    0
+Ditto, with oven and boiler                         1   18    0
+A three-gallon oval boiling pot                     0    4    6
+A one-gallon tin saucepan, and lid                  0    2    6
+A two-quart ditto                                   0    1    6
+A potato steamer                                    0    2    0
+An oval frying-pan, from                            0    0   10
+A gridiron, from                                    0    1    0
+A copper for washing or brewing, twelve gallons     1   10    0
+A mash-tub, from                                    0   10    0
+Two cooling-tubs (or an old wine or beer cask cut
+  in halves, would be cheaper, and answer the same
+  purpose), each 6_s._                              0   12    0
+                                                   ------------
+                                                   L6   12    4
+                                                   ------------
+
+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 to purchase these things, that your families may be well fed, and
+your homes made comfortable.
+
+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.
+
+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.
+
+
+
+
+COOKERY BOOK.
+
+
+No. 1. BOILED BEEF.
+
+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 6-1/2_d._ per pound, that would come to
+2_s._ 8-1/2_d._; two pounds of common flour, 4_d._, to be made into suet
+pudding or dumplings, and say 8-1/2_d._ for cabbages, parsnips, and
+potatoes; altogether 3_s._ 9_d._ 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.
+
+
+No. 2. HOW TO BOIL BEEF.
+
+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 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.
+
+
+No. 3. ECONOMICAL POT LIQUOR SOUP.
+
+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.
+
+
+No. 4. POTATO SOUP FOR SIX PERSONS.
+
+Peel and chop four onions, and put them into a gallon saucepan, with two
+ounces of dripping fat, or 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.
+
+
+No. 5. PEA SOUP FOR SIX PERSONS.
+
+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 _no_ 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.
+
+
+No. 6. ONION SOUP FOR SIX PERSONS.
+
+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.
+
+
+No. 7. BROTH MADE FROM BONES FOR SOUP.
+
+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.
+
+
+No. 8. THICK MILK FOR BREAKFAST.
+
+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.
+
+
+No. 9. OATMEAL PORRIDGE FOR SIX PERSONS.
+
+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 on the
+fire for ten minutes; season with salt to taste.
+
+
+No. 10. OX-CHEEK SOUP.
+
+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.
+
+
+No. 11. SHEEP'S-HEAD BROTH.
+
+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.
+
+
+No. 12. COW-HEEL BROTH.
+
+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.
+
+
+No. 13. BACON AND CABBAGE SOUP.
+
+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 _no_ 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.
+
+
+No. 14. STEWED LEG OF BEEF.
+
+Four pounds of leg or shin of beef cost about one shilling; cut this
+into pieces the size of an egg, and 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.
+
+
+No. 15. COCKY LEEKY.
+
+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.
+
+
+No. 16. ROAST FOWL AND GRAVY.
+
+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 you take it up. Then
+place it on its dish, and pour some brown gravy over it.
+
+
+No. 17. THIS IS THE BROWN GRAVY FOR THE FOWL.
+
+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.
+
+
+No. 18. BREAD SAUCE FOR A ROAST FOWL.
+
+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.
+
+
+No. 19. EGG SAUCE FOR ROAST FOWLS, ETC.
+
+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.
+
+
+No. 20. PORK CHOPS, GRILLED OR BROILED.
+
+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 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 No. 17.
+
+
+No. 21. SHARP SAUCE FOR BROILED MEATS.
+
+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.
+
+
+No. 22. ROAST VEAL, STUFFED.
+
+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 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.
+
+
+No. 23. VEAL CUTLETS AND BACON.
+
+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.
+
+
+No. 24. A PUDDING MADE OF SMALL BIRDS.
+
+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,
+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.
+
+
+No. 25. BAKED PIG'S HEAD.
+
+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.
+
+
+No. 26. BAKED GOOSE.
+
+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 No. 62, 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 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.
+
+
+No. 27. BAKED SUCKING PIG.
+
+Let the pig be stuffed in the same manner as directed for a goose, as
+shown in the preceding Number; 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.
+
+
+No. 28. BAKED OR ROAST DUCKS.
+
+These are to be dressed in the same way as directed for dressing geese.
+
+
+No. 29. HOW TO MAKE THE MOST OF A PIG, AFTER IT IS KILLED.
+
+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 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 No. 25. The spare-rib may be
+dressed as in No. 27.
+
+
+No. 30. HOW TO CURE HAMS.
+
+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, _with
+very clean hands_. The rubbing-in must be repeated four or five
+successive mornings, and the hams must remain in this pickle for ten
+days longer.
+
+
+No. 31. HOW TO SMOKE HAMS.
+
+When the hams have been well pickled, as shown in the preceding Number,
+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.
+
+
+No. 32. HOW TO CURE BACON.
+
+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
+the hams; and thus, by timely thriftiness, you will be provided with a
+meat dinner for a long while.
+
+
+No. 33. HOW TO DISPOSE OF THE PIG'S PLUCK.
+
+See Nos. 72 and 73.
+
+
+No. 34. HOW TO MAKE PORK SAUSAGES.
+
+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.
+
+
+No. 35. BLACK PUDDINGS.
+
+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 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.
+
+
+No. 36. HOW TO MELT DOWN THE SEAM, OR LOOSE FAT.
+
+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.
+
+
+No. 37. ITALIAN CHEESE.
+
+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.
+
+
+No. 38. PIG'S FEET.
+
+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.
+
+
+No. 39. CURRIED RICE.
+
+Boil one or more pounds of rice, as directed in No. 92, 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.
+
+
+No. 40. A PLAIN RICE PUDDING.
+
+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.
+
+
+No. 41. A GROUND RICE PUDDING.
+
+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.
+
+
+No. 42. A BREAD PUDDING FOR A FAMILY.
+
+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 a proper sized greased baking-dish, and
+bake it for an hour and a-quarter.
+
+
+No. 43. A BATTER AND FRUIT PUDDING.
+
+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.
+
+
+No. 44. A TREACLE PUDDING.
+
+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.
+
+
+No. 45. APPLE PUDDING.
+
+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 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.
+
+
+No. 46. RICE AND APPLES.
+
+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.
+
+
+No. 47. BROWN AND POLSON PUDDING.
+
+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.
+
+
+No. 48. BROWN AND POLSON FRUIT PUDDING.
+
+Prepare the pudding batter as indicated in the foregoing Number, 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.
+
+
+No. 49. BROWN AND POLSON THICK MILK.
+
+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.
+
+
+No. 50. POTATO PUDDING.
+
+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.
+
+
+No. 51. YEAST DUMPLINGS.
+
+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 _boiling_ 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.
+
+
+No. 52. NORFOLK DUMPLINGS.
+
+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 them
+into a pot half full of _boiling_ 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.
+
+
+No. 53. STEWED EELS.
+
+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.
+
+
+No. 54. STEWED OYSTERS.
+
+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.
+
+
+No. 55. STEWED MUSCLES, OR MUSSELS.
+
+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 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.
+
+
+No. 56. BAKED BEEF AND POTATOES.
+
+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.
+
+
+No. 57. YORKSHIRE PUDDING.
+
+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.
+
+
+No. 58. BAKED SUET PUDDING.
+
+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.
+
+
+No. 59. TOAD IN THE HOLE.
+
+To make this a cheap dinner, you should buy 6_d._ or 1_s._ 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. 57 and 58, and bake the toad-in-the-hole for
+about an hour and a half, or else send it to the baker's.
+
+
+No. 60. BOILED SHOULDER OF MUTTON WITH ONIONS.
+
+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 salted for two or three days previous to its being
+cooked.
+
+
+No. 61. MEAT PIE.
+
+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.
+
+
+No. 62. GIBLET PIE.
+
+Giblets of fowls are always to be bought at a low price at most
+poulterers'; when you have a mind to lay out 6_d._ or 1_s._ 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.
+
+
+No. 63. A FISH PIE.
+
+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 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.
+
+
+No. 64. POTATO PIE.
+
+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.
+
+
+No. 65. BACON ROLL-PUDDING.
+
+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.
+
+
+No. 66. RABBIT PUDDING.
+
+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 paste, put into a
+baking-dish half full of hot water, and placed in the oven, to bake for
+an hour and a-half.
+
+
+No. 67. STEWED OX KIDNEY.
+
+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.
+
+
+No. 68. BAKED BULLOCK'S HEART.
+
+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.
+
+
+No. 69. BULLOCK'S HEART STUFFED.
+
+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.
+
+
+No. 70. STEWED SHEEP'S TROTTERS.
+
+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.
+
+
+No. 71. BAKED SHEEP'S HEADS.
+
+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.
+
+
+No. 72. SHEEP'S PLUCK.
+
+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, strew a thick coating of bread-raspings all
+over the top, and bake the savoury mess for an hour and a-half.
+
+
+No. 73. BELGIAN FAGGOTS.
+
+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.
+
+
+No. 74. FRIED STEAKS AND ONIONS.
+
+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.
+
+
+No. 75. STEWED STEAKS.
+
+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 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.
+
+
+No. 76. STEWED SAUSAGES.
+
+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.
+
+
+No. 77. PIG'S FRY.
+
+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.
+
+
+No. 78. BEEFSTEAKS, PLAIN.
+
+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 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.
+
+
+No. 79. MUTTON CHOPS, OR STEAKS.
+
+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_d._,
+and would cut into about three, or perhaps four steaks or chops; let
+these be broiled in the same manner as recommended for beefsteaks.
+
+
+No. 80. KIDNEY PUDDING.
+
+Prepare an ox kidney as shown in No. 67, 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.
+
+
+No. 81. HASHED MEATS.
+
+I strongly recommend that you never allow yourselves 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.
+
+
+No. 82. BOILED TRIPE.
+
+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, and boil gently for at least an
+hour; and when the tripe is done, eat it with mustard and some well
+boiled potatoes.
+
+
+No. 83. BAKED TRIPE.
+
+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.
+
+
+No. 84. SAUSAGE DUMPLINGS.
+
+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 _boiling_ 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.
+
+
+No. 85. SAUSAGE ROLLS.
+
+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.
+
+
+No. 86. ROAST PORK.
+
+Let us suppose, or rather hope, that you may 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.
+
+
+No. 87. BUBBLE AND SQUEAK.
+
+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.
+
+
+No. 88. JUGGED HARE.
+
+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 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.
+
+
+No. 89. BOILED BACON AND CABBAGES.
+
+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.
+
+
+No. 90. ECONOMICAL VEGETABLE POTTAGE.
+
+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, and Spain, more generally of
+fish, for making which kinds of soup see Nos. 4, 6, 118, etc.
+
+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.
+
+
+No. 91. HOW TO MAKE A FISH CURRY.
+
+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 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.
+
+
+No. 92. THIS IS THE WAY TO BOIL RICE.
+
+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.
+
+
+No. 93. RICE DUMPLINGS.
+
+Boil one pound of rice as directed in the foregoing Number, 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 apple dumpling. 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.
+
+
+No. 94. PLUM OR CURRANT DOUGH PUDDING.
+
+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 _boiling_
+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.
+
+
+No. 95. CHRISTMAS PLUM PUDDING.
+
+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:--
+
+
+No. 96. SWEET PUDDING SAUCE.
+
+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 lemon-peel; stir the sauce on the fire
+till it comes to a boil, and then pour it all over the pudding.
+
+
+No. 97. JAM PUDDING.
+
+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_d._
+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 _boiling_ water, and boil it for nearly two hours; when done,
+turn out carefully on to its dish, without breaking the crust.
+
+
+No. 98. RHUBARB PIE.
+
+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 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.
+
+
+No. 99. FRUIT PIES IN GENERAL.
+
+All kinds of fruit pies are made as shown in the foregoing Number.
+
+
+No. 100. A CHEAP KIND OF MINCE-MEAT.
+
+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.
+
+
+No. 101. MINCE-PIE PASTE.
+
+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 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.
+
+
+No. 102. TO MAKE A MINCE-PIE.
+
+Having prepared the paste according to the directions given in the
+foregoing Number, 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.
+
+
+No. 103. JAM TART.
+
+Prepare some paste, as in No. 101, and use this to make a jam tart, as
+directed for making a mince-pie, using any kind of common jam, instead
+of mince-meat, for the purpose.
+
+
+No. 104. BAKED APPLE DUMPLINGS.
+
+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 No. 97;
+divide the paste into about eight equal 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.
+
+
+No. 105. PANCAKES FOR SHROVE TUESDAY.
+
+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.
+
+
+No. 106. RAISINET--A PRESERVE FOR WINTER.
+
+Ingredients, twelve pounds of fruit, consisting of peeled apples, pears,
+plums, and blackberries, in equal proportion; six pounds of raw sugar,
+at 4-1/2_d._ per 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.
+
+
+No. 107. CURRANT JAM.
+
+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, 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.
+
+
+No. 108. HOW TO PRESERVE RHUBARB.
+
+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.
+
+
+No. 109. HOW TO MAKE GOOSEBERRY JAM.
+
+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.
+
+
+No. 110. BAKED PEARS.
+
+Put the pears, standing up side by side in rows, with their stalks
+uppermost, in an earthenware baking 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.
+
+
+No. 111. BAKED APPLES.
+
+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.
+
+
+No. 112. TO MAKE ELDER WINE.
+
+Ingredients, two gallons of elderberries, two quarts of damsons, eight
+pounds of raw sugar, at 4-1/2_d._ 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. 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.
+
+
+No. 113. VEGETABLE PORRIDGE.
+
+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.
+
+
+No. 114. PUMPKIN PORRIDGE.
+
+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 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.
+
+
+No. 115. RICE-MILK FOR SIX PERSONS.
+
+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.
+
+
+No. 116. KNUCKLE OF VEAL AND RICE.
+
+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 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.
+
+
+No. 117. IRISH STEW.
+
+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.
+
+
+No. 118. FISH SOUP.
+
+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
+potatoes will prove a welcome addition to this soup.
+
+_Note._--This kind of fish soup will prove the more advantageous near
+the sea-coast, where inferior kinds of fish are always very cheap.
+
+
+No. 119. SOUSED MACKEREL.
+
+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.
+
+_Note._--Herrings, sprats, or any other cheap fish, are soused in the
+same manner.
+
+
+No. 120. A DINNER OF RED HERRINGS.
+
+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.
+
+
+No. 121. TO FRY FISH.
+
+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 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.
+
+
+No. 122. SALT FISH WITH PARSNIPS.
+
+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 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.
+
+
+No. 123. BAKED FISH.
+
+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.
+
+
+No. 124. BAKED COD'S HEAD.
+
+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.
+
+
+No. 125. BOUILLABAISSE SOUP.
+
+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 is done, eat the soup with some crusts of
+bread or toast in it. All kinds of fish suit this purpose.
+
+
+No. 126. TO BOIL FISH.
+
+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:--
+
+
+No. 127. PARSLEY SAUCE.
+
+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.
+
+
+No. 128. ANCHOVY SAUCE.
+
+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.
+
+
+No. 129. BAKED SKATE.
+
+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.
+
+
+No. 130. HOW TO BREW YOUR OWN BEER.
+
+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.
+
+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 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 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 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.
+
+
+No. 131. HOW TO BAKE YOUR OWN BREAD.
+
+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 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.
+
+
+No. 132. YORKSHIRE PIE-CLATES FOR TEA.
+
+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.
+
+
+No. 133. HARD BISCUITS.
+
+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.
+
+
+No. 134. GINGERBREAD NUTS.
+
+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.
+
+
+No. 135. HOW TO STEAM POTATOES.
+
+Peel the potatoes thinly, wash them clean, put them in the steamer, over
+_boiling_ 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.
+
+
+No. 136. HOW TO BOIL POTATOES.
+
+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.
+
+
+No. 137. BAKED OR ROASTED POTATOES.
+
+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.
+
+
+No. 138. HOW TO FRY POTATOES.
+
+Peel, split, and cut the potatoes into slices of _equal_ 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.
+
+
+No. 139. HOW TO FRY POTATOES AN EASIER WAY.
+
+When it happens that you have some cold boiled potatoes, this is the way
+to fry them:--First 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.
+
+
+No. 140. HOW TO MASH POTATOES.
+
+Either steam or boil the potatoes, as indicated in Nos. 135 and 136, 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 _hot_ 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.
+
+
+No. 141. BAKED MASHED POTATOES.
+
+Prepare the mashed potatoes as shown in the preceding Number, 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.
+
+
+No. 142. MASHED POTATOES WITH LING.
+
+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 preceding Number.
+
+
+No. 143. HOW TO STEW POTATOES.
+
+First boil the potatoes, and then put a little 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.
+
+
+No. 144. BUTTERED PARSNIPS.
+
+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.
+
+
+No. 145. BUTTERED SWEDISH TURNIPS.
+
+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.
+
+
+No. 146. HOW TO COOK SPINACH.
+
+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.
+
+
+No. 147. FRIED CABBAGE AND BACON.
+
+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.
+
+
+No. 148. PEAS AND BACON.
+
+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.
+
+
+No. 149. BAKED OR ROASTED ONIONS.
+
+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.
+
+
+No. 150. HOW TO COOK BROAD BEANS.
+
+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.
+
+
+No. 151. HOW TO COOK FRENCH BEANS.
+
+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.
+
+
+No. 152. HOW TO COOK VEGETABLE MARROW.
+
+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.
+
+
+No. 153. WHITE HARICOT BEANS.
+
+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.
+
+
+No. 154. HOW TO DRESS HARICOT BEANS.
+
+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 _cold_ water, a little grease or butter, some pepper and salt,
+and set them on the fire to boil _very gently_ until they are thoroughly
+done; this will take about two hours' gentle boiling; when done, the
+haricot 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.
+
+
+No. 155. HARICOT BEANS, ANOTHER WAY.
+
+When the haricot beans have been boiled as shown in the preceding
+Number, 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.
+
+
+No. 156. A SALAD OF HARICOT BEANS.
+
+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.
+
+
+No. 157. LENTILS.
+
+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
+"_a la reine_," 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 haricot beans.
+
+These, as well as haricot beans, may be boiled with a piece of bacon.
+
+
+No. 158. A RELISH FOR SUPPER.
+
+Prepare some oysters, as shown in No. 54, 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 until it
+becomes slightly coloured, and eat this little delicacy while hot.
+
+
+No. 159. HOW TO MAKE AN OMELET.
+
+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.
+
+
+No. 160. FRIED EGGS AND BACON.
+
+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.
+
+
+No. 161. BUTTERED EGGS.
+
+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.
+
+
+No. 162. EGGS WITH BROWN BUTTER.
+
+Cook the eggs as directed in the foregoing Number, and when you have
+slipped them out on to a dish, put a piece of butter into the
+frying-pan, and stir it on the fire until it becomes quite brown (_not
+burnt_); then add two table-spoonfuls of vinegar, pepper, and salt; boil
+for two minutes, and pour this over the eggs.
+
+
+No. 163. EGGS STEWED WITH CHEESE.
+
+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.
+
+
+No. 164. HOW TO MAKE A WELSH RAREBIT.
+
+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.
+
+
+No. 165. EGG-HOT.
+
+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.
+
+
+No. 166. GINGER-POP.
+
+Put a _very clean_ 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; 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.
+
+
+No. 167. PLUM BROTH.
+
+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.
+
+
+No. 168. PLUM PORRIDGE, COLD.
+
+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.
+
+
+No. 169. STEWED PRUNES OR PRUENS.
+
+Purchase the cheaper kind of small prunes sold at 4_d._ per lb.; put
+them into a saucepan with a pint of 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 No. 92, 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.
+
+
+No. 170. A SUMMER SALAD.
+
+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.
+
+
+No. 171. A BACON SALAD.
+
+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.
+
+
+No. 172. A PLAIN SALAD.
+
+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.
+
+
+No. 173. CELERY CRAB SALAD.
+
+First thoroughly wash and wipe clean, and then cut a stick of celery
+into a basin; add two ounces of 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.
+
+
+No. 174. HOW TO MIX MUSTARD.
+
+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.
+
+
+
+
+COOKERY AND DIET FOR THE SICK ROOM.
+
+
+No. 175. BEEF TEA.
+
+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.
+
+
+No. 176. MUTTON BROTH.
+
+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.
+
+
+No. 177. CHICKEN BROTH.
+
+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.
+
+
+No. 178. A CHEAPER KIND OF CHICKEN BROTH.
+
+In large towns it is easy to purchase sixpenny-worth of fowls' necks,
+gizzards, and feet, which, prepared as indicated in the foregoing
+Number, make excellent broth at a fourth part of the cost occasioned by
+using a fowl for the same purpose.
+
+
+No. 179. VEAL AND RICE BROTH.
+
+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.
+
+
+No. 180. MEAT PANADA FOR INVALIDS AND INFANTS.
+
+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 food for old people
+who have lost the power of mastication, and also for very young
+children.
+
+
+No. 181. HOW TO PREPARE SAGO FOR INVALIDS.
+
+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.
+
+
+No. 182. HOW TO PREPARE TAPIOCA.
+
+This may be prepared in the same manner as sago; It may also be boiled
+in beef tea, mutton broth, or chicken broth, and should be stirred while
+boiling.
+
+Arrow-root is to be prepared exactly after the directions given for the
+preparation of sago and tapioca.
+
+
+No. 183. HOW TO MAKE GRUEL.
+
+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.
+
+
+No. 184. BROWN AND POLSON GRUEL.
+
+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.
+
+
+No. 185. GRUEL MADE WITH OATMEAL.
+
+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.
+
+
+No. 186. HOW TO MAKE CAUDLE.
+
+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.
+
+
+No. 187. RICE GRUEL, A REMEDY FOR RELAXED BOWELS.
+
+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.
+
+
+No. 188. HOW TO PREPARE ARROW-ROOT.
+
+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 the
+arrow-root while it is boiling on the fire for a few minutes, and then
+give it to the patient.
+
+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.
+
+
+No. 189. HOW TO MAKE GRUEL WITH PEARL BARLEY.
+
+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.
+
+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.
+
+
+No. 190. COW-HEEL BROTH.
+
+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.
+
+
+No. 191. HOW TO MAKE CALF'S-FEET JELLY.
+
+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 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.
+
+
+No. 192. HOW TO MAKE ICELAND-MOSS JELLY.
+
+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.
+
+
+No. 193. HOW TO MAKE BLANCMANGE.
+
+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.
+
+
+No. 194. HOW TO MAKE SICK-DIET JELLY.
+
+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.
+
+
+No. 195. HOW TO PREPARE ISINGLASS JELLY.
+
+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.
+
+
+No. 196. HOW TO MAKE GROUND-RICE MILK.
+
+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.
+
+
+No. 197. HOW TO MAKE A SMALL BATTER-PUDDING.
+
+Beat up in a basin an egg with a large table-spoonful 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.
+
+
+No. 198. HOW TO MAKE A TEA-CUP BREAD-PUDDING.
+
+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 preceding Number, 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.
+
+
+No. 199. HOW TO MAKE A TAPIOCA PUDDING.
+
+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 buttered tea-cup tied up in a
+cloth, for nearly half an hour.
+
+
+No. 200. HOW TO MAKE AN ARROW-ROOT PUDDING.
+
+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 preceding Numbers.
+
+
+No. 201. HOW TO MAKE A SAGO PUDDING.
+
+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 preceding cases.
+
+
+No. 202. HOW TO MAKE A GROUND-RICE PUDDING.
+
+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.
+
+
+No. 203. BROWN AND POLSON TEA-CUP PUDDING FOR INFANTS.
+
+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 batter into a
+buttered tea-cup, tie it up in a small cloth, boil it for twenty-five
+minutes, and serve it while hot.
+
+
+
+
+MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC.
+
+
+No. 204. BRAN TEA: A REMEDY FOR COLDS, ETC.
+
+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.
+
+
+No. 205. ORANGEADE, OR ORANGE DRINK.
+
+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.
+
+
+No. 206. HOW TO MAKE LEMONADE.
+
+Proceed in all particulars as directed for making orangeade, using, for
+the purpose, lemons instead of oranges.
+
+
+No. 207. APPLE-WATER DRINK.
+
+Slice up thinly three or four apples without peeling 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.
+
+
+No. 208. HOW TO MAKE A SOOTHING DRINK FOR COUGHS.
+
+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.
+
+
+No. 209. LINSEED TEA.
+
+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.
+
+
+No. 210. CAMOMILE TEA.
+
+Put about thirty flowers into a jug, pour a pint of 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.
+
+
+No. 211. BALM AND BURRAGE TEA.
+
+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.
+
+
+No. 212. SAGE OR MARYGOLD TEA.
+
+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.
+
+Teas made from sage leaves, dried mint, marygolds, 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.
+
+
+No. 213. HOW TO STEW RED CABBAGES.
+
+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.
+
+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.
+
+
+No. 214. HOW TO MAKE TOAST WATER.
+
+Toast a piece of bread thoroughly browned to its centre without being
+_burnt_, 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.
+
+
+No. 215. HOW TO MAKE BARLEY WATER.
+
+Boil one ounce of barley in a quart of water for twenty minutes; strain
+through muslin into a jug containing a bit of orange or lemon peel.
+
+
+No. 216. HOW TO MAKE RICE WATER.
+
+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 diarrhoea.
+
+
+No. 217. HOW TO MAKE TREACLE POSSET.
+
+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.
+
+
+No. 218. HOW TO MAKE WHITE WINE WHEY.
+
+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.
+
+
+No. 219. HOW TO MAKE A CORDIAL FOR COLDS.
+
+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 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.
+
+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.
+
+
+No. 220. HOW TO MAKE A STRINGENT GARGLE.
+
+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.
+
+
+No. 221. A SIMPLE REMEDY AGAINST WIND ON THE STOMACH.
+
+A few drops (say four) of essence of peppermint on a lump of sugar.
+
+
+No. 222. A CURE FOR A HARD DRY COUGH.
+
+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.
+
+
+No. 223. A COOLING DRINK.
+
+To half an ounce of cream of tartar, add one ounce 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.
+
+
+No. 224. HOP TEA.
+
+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.
+
+
+No. 225. LIME-FLOWER TEA.
+
+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.
+
+
+No. 226. HYSSOP TEA: A REMEDY FOR WORMS.
+
+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.
+
+
+No. 227. ICELAND-MOSS JELLY.
+
+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 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.
+
+
+No. 228. ANTISPASMODIC TEA.
+
+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.
+
+
+No. 229. DANDELION TEA.
+
+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.
+
+
+No. 230. REFRESHING DRINK FOR SORE THROAT ATTENDED WITH FEVER.
+
+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.
+
+
+No. 231. A CURE FOR SPRAINS.
+
+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.
+
+
+No. 232. A CURE FOR CHILBLAINS.
+
+The pulp of a baked turnip beat up in a tea-cup 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.
+
+
+No. 233. A CURE FOR BURNS OR SCALDS.
+
+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.
+
+
+No. 234. A CURE FOR COLD IN THE HEAD.
+
+Thirty drops of camphorated sal volatile in a small wine-glassful of hot
+water, taken several times in the course of the day.
+
+
+No. 235. A CURE FOR THE STING OF WASPS OR BEES.
+
+Bruise the leaf of the poppy, and apply it to the part affected.
+
+
+No. 236. A CURE FOR TOOTHACHE.
+
+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.
+
+
+No. 237. HOW TO MAKE COFFEE.
+
+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.
+
+
+No. 238. HOW TO PREPARE COCOA NIBS.
+
+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.
+
+
+
+
+ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR.
+
+
+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 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.
+
+
+No. 239. HOW TO PREPARE A LARGE QUANTITY OF GOOD SOUP FOR THE POOR.
+
+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.
+
+
+No. 240. ANOTHER METHOD FOR MAKING ECONOMICAL SOUP.
+
+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.
+
+
+No. 241. HOW TO MAKE FISH SOUP IN LARGE QUANTITIES FOR DISTRIBUTION TO
+THE POOR.
+
+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.
+
+
+
+
+INDEX.
+
+
+Anchovy Sauce, 64
+
+Antispasmodic Tea, 97
+
+Apples, baked, 57
+
+Apple Dumplings, baked, 53
+
+Apple Pudding, 30
+
+Apple-water Drink, 90
+
+Arrow-root, how to prepare, 84
+
+Arrow-root Pudding, 89
+
+
+Bacon and Cabbages, boiled, 47
+
+Bacon and Cabbage Soup, 18
+
+Bacon, how to cure, 26
+
+Bacon Roll-pudding, 38
+
+Balm and Burrage Tea, 92
+
+Barley Water, 93
+
+Batter and Fruit Pudding, 30
+
+Batter-pudding, how to make a small, 87
+
+Beef and Potatoes, baked, 35
+
+Beef, boiled, 13
+
+Beef, how to boil, 13
+
+Beefsteaks, plain, 42
+
+Beef Tea, 81
+
+Beer, how to brew your own, 65
+
+Belgian Faggots, 41
+
+Biscuits, hard, 69
+
+Black Puddings, 27
+
+Blancmange, how to make, 86
+
+Bouillabaisse Soup, 63
+
+Bran Tea, a Remedy for colds, etc., 90
+
+Bread, how to bake your own, 68
+
+Bread Pudding, for a family, 29
+
+Bread-pudding, how to make a tea-cup, 88
+
+Bread Sauce, for a Roast Fowl, 20
+
+Broad Beans, how to cook, 74
+
+Broth made from bones for Soup, 16
+
+Brown and Polson Fruit Pudding, 32
+
+Brown and Polson Pudding, 31
+
+Brown and Polson Tea-cup Pudding for infants, 89
+
+Brown and Polson Thick Milk, 32
+
+Bullock's Heart, baked, 39
+
+Bullock's Heart, stuffed, 39
+
+Bubble and Squeak, 46
+
+Burns or Scalds, a Cure for, 98
+
+
+Cabbage and Bacon, fried, 73
+
+Calf's-feet Jelly, how to make, 85
+
+Camomile Tea, 91
+
+Caudle, how to make, 84
+
+Cheese, Italian, 28
+
+Chicken Broth, 82
+
+Chicken Broth, cheap, 82
+
+Chilblains, a Cure for, 97
+
+Christmas Plum Pudding, 50
+
+Cocky Leeky, 19
+
+Cocoa Nibs, how to prepare, 99
+
+Cod's Head, baked, 63
+
+Coffee, how to make, 98
+
+Cold in the Head, a Cure for, 98
+
+Colds, how to make a cordial for, 94
+
+COOKERY AND DIET FOR THE SICK-ROOM, 81
+
+Cough, a Cure for a hard dry, 95
+
+Cow-heel Broth, 18, 85
+
+Currant Jam, 55
+
+
+Dandelion Tea, 97
+
+Drink, a cooling, 95
+
+Ducks, baked or roast, 24
+
+Dumplings, Norfolk, 33
+
+Dumplings, Yeast, 33
+
+
+ECONOMICAL AND SUBSTANTIAL SOUP FOR DISTRIBUTION TO THE POOR, 99
+
+Economical Pot Liquor Soup, 14
+
+Eels, stewed, 34
+
+Egg-hot, 78
+
+Eggs and Bacon, fried, 77
+
+Eggs, buttered, 77
+
+Egg Sauce for Roast Fowls, etc., 20
+
+Eggs stewed with Cheese, 78
+
+Eggs with Brown Butter, 77
+
+Elder Wine, how to make, 57
+
+
+Fish, baked, 63
+
+Fish Curry, how to make a, 48
+
+Fish Pie, 37
+
+Fish, salt, with Parsnips, 62
+
+Fish Soup, 60
+
+Fish Soup, how to make large quantities for distribution to the poor, 101
+
+Fish, to boil, 64
+
+Fish, to fry, 61
+
+French Beans, how to cook, 74
+
+Fruit Pies in general, 52
+
+
+Gargle, how to make a stringent, 95
+
+Giblet Pie, 37
+
+Gingerbread Nuts, 70
+
+Ginger-pop, 78
+
+Goose, baked, 23
+
+Gooseberry Jam, how to make, 56
+
+Gravy, brown, for Roast Fowls, etc., 20
+
+Ground-rice Milk, how to make, 87
+
+Ground-rice Pudding, 89
+
+Gruel, Brown and Polson, 83
+
+Gruel, how to make, 83
+
+Gruel, how to make with Pearl Barley, 85
+
+Gruel made with Oatmeal, 84
+
+
+Hams, how to cure, 25
+
+Hams, how to smoke, 26
+
+Hare, jugged, 46
+
+Haricot Beans, a Salad of, 76
+
+Haricot Beans, how to dress, 75, 76
+
+Haricot Beans, white, 75
+
+Hashed Meats, 43
+
+Herrings, red, a dinner of, 61
+
+Hop Tea, 96
+
+Hyssop Tea, a Remedy for Worms, 96
+
+
+Iceland-moss Jelly, 86, 96
+
+Irish Stew, 60
+
+Isinglass Jelly, how to prepare, 87
+
+
+Jam Pudding, 51
+
+Jam Tart, 53
+
+
+Kidney Pudding, 43
+
+
+Leg of Beef, stewed, 18
+
+Lemonade, how to make, 90
+
+Lentils, 76
+
+Lime-flower Tea, 96
+
+Linseed Tea, 91
+
+
+Mackerel, soused, 61
+
+Meat Panada for Invalids and Infants, 82
+
+Meat Pie, 37
+
+MEDICINAL, HERBACEOUS, AND OTHER DRINKS FOR INVALIDS, ETC., 90
+
+Milk, thick for breakfast, 16
+
+Mince-meat, a cheap kind of, 52
+
+Mince-pie, how to make a, 53
+
+Mince-pie Paste, 52
+
+Muscles, or Mussels, stewed, 34
+
+Mustard, how to mix, 81
+
+Mutton Broth, 81
+
+Mutton Chops, or Steaks, 43
+
+Mutton, Shoulder of, boiled, and Onions, 36
+
+
+Oatmeal Porridge for Six Persons, 16
+
+Omelet, how to make an, 77
+
+Onions, baked or roasted, 74
+
+Onion Soup for Six Persons, 15
+
+Orangeade, or Orange Drink, 90
+
+Ox-cheek Soup, 17
+
+Ox Kidney, stewed, 39
+
+Oysters, stewed, 34
+
+
+Pancakes for Shrove Tuesday, 54
+
+Parsley Sauce, 64
+
+Parsnips, buttered, 73
+
+Pears, baked, 56
+
+Peas and Bacon, 74
+
+Pea Soup for Six Persons, 15
+
+Pig's Feet, 28
+
+Pig's Fry, 42
+
+Pig's Head, baked, 23
+
+Pig, how to make the most of, after it is killed, 24
+
+Pig's Pluck, how to dispose of, 27
+
+Pig, Sucking, baked, 24
+
+Plum Broth, 79
+
+Plum or Currant Dough Pudding, 50
+
+Plum Porridge, cold, 79
+
+Pork Chops, grilled or boiled, 20
+
+Pork, roast, 45
+
+Potatoes, baked or roasted, 71
+
+Potatoes, baked, mashed, 72
+
+Potatoes, how to boil, 70
+
+Potatoes, how to fry, 71
+
+Potatoes, how to mash, 72
+
+Potatoes, how to steam, 70
+
+Potatoes, how to stew, 72
+
+Potatoes, mashed with Ling, 72
+
+Potato Pie, 38
+
+Potato Pudding, 32
+
+Potato Soup for Six Persons, 14
+
+Prunes, or Pruens, stewed, 79
+
+Pudding, baked Suet, 36
+
+Pudding made of small Birds, 22
+
+Pudding, Yorkshire, 35
+
+Pumpkin Porridge, 58
+
+
+Rabbit Pudding, 38
+
+Raisinet, a Preserve for Winter, 54
+
+Red Cabbages, how to stew, 93
+
+Rhubarb, how to preserve, 56
+
+Rhubarb Pie, 51
+
+Rice and Apples, 31
+
+Rice, curried, 28
+
+Rice Dumplings, 49
+
+Rice Gruel, a Remedy for Relaxed Bowels, 84
+
+Rice-milk for Six Persons, 59
+
+Rice Pudding, a Ground, 29
+
+Rice Pudding, a Plain, 29
+
+Rice, the way to boil, 49
+
+Rice Water, 94
+
+Roast Fowl and Gravy, 19
+
+
+Sage or Marygold Tea, 92
+
+Sago for Invalids, how to prepare, 83
+
+Sago Pudding, 89
+
+Salad, a Bacon, 80
+
+Salad, a Plain, 80
+
+Salad, a Summer, 80
+
+Salad, Celery Crab, 80
+
+Sauce for Sweet Puddings, 50
+
+Sausage Dumplings, 45
+
+Sausages, Pork, how to make, 27
+
+Sausage Rolls, 45
+
+Sausages, stewed, 42
+
+Seam, or Loose Fat, how to melt down, 28
+
+Sharp Sauce for Broiled Meats, 21
+
+Sheep's-head Broth, 17
+
+Sheep's Heads, baked, 40
+
+Sheep's Pluck, 40
+
+Sheep's Trotters, stewed, 40
+
+Sick-diet Jelly, how to make, 87
+
+Skate, baked, 64
+
+Soothing Drink for Coughs, 91
+
+Sore Throat attended with Fever, refreshing Drink for, 97
+
+Soup for the Poor, how to prepare a large quantity of good, 100, 101
+
+Spinach, how to cook, 73
+
+Sprains, a Cure for, 97
+
+Steaks, fried, and Onions, 41
+
+Steaks, stewed, 41
+
+Sting of Wasps or Bees, a Cure for, 98
+
+Supper, a Relish for, 76
+
+Swedish Turnips, buttered, 73
+
+
+Tapioca, how to prepare, 83
+
+Tapioca Pudding, 88
+
+Toad in the Hole, 36
+
+Toast Water, 93
+
+Toothache, a Cure for, 98
+
+Treacle Posset, 94
+
+Treacle Pudding, 30
+
+Tripe, baked, 45
+
+Tripe, boiled, 44
+
+
+Veal and Rice Broth, 82
+
+Veal Cutlets and Bacon, 22
+
+Veal, Knuckle of, and Rice, 59
+
+Veal, roast, stuffed, 21
+
+Vegetable Marrow, how to cook, 74
+
+Vegetable Porridge, 58
+
+Vegetable Pottage, economical, 47
+
+
+Welsh Rarebit, how to make a, 78
+
+White Wine Whey, 94
+
+Wind on the Stomach, a simple Remedy against, 95
+
+
+Yorkshire Pie-clates for Tea, 69
+
+
+THE END.
+
+
+Thomas Harrild, Printer, Shoe Lane, Fleet Street, London.
+
+
+
+
+[Illustration]
+
+TO THE FACULTY.
+
+J. & J. COLMAN'S
+
+GENUINE MUSTARD.
+
+The Lancet, by its resumed inquiries upon the subject of adulterations,
+has again called attention of the Public to a variety of articles of
+daily use.
+
+To Mustard great prominence has been given, from the fact that
+thirty-three samples were examined. The Report states that _four_ only
+were found to be _genuine_: of which, _two_ samples were of the
+manufacture of J. and J. COLMAN, being respectively "Colman's Genuine
+London Mustard, Warranted Pure," and "Colman's Brown Mustard, Warranted
+Pure."
+
+We also learn that manufactured Mustard extends from the _pure_ and
+_genuine_ to the _injurious combination_ exposed in _The Lancet_ (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.
+
+And further, as to _quality_--_The Lancet_, in substance, reports that
+_genuine Mustard_ will be as _varied_ in strength, pungency, and
+flavour, as are the known differences between the finest and most
+inferior qualities of seed; it results, then, that _genuine_ does not
+necessarily imply high quality.
+
+J. and J. COLMAN submit, that in their _Pure Mustards_ nothing that
+known skill and improved machinery can obtain from finest seed remains
+unsecured, and, whether for prompt and specific _medical_ effects, or as
+a table condiment, these Mustards are equally valuable.
+
+J. and J. COLMAN 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. COLMAN's _trade mark_, the "Bull's Head," is a
+guarantee upon which the Public may rely.
+
+J. & J. COLMAN, 26, Cannon Street, London, E.C.
+
+
+                     CONSUMPTION IN ALL ITS STAGES,
+
+        Coughs, Whooping Cough, Asthma, Bronchitis, Fever, Ague,
+          Diphtheria, Hysteria, Rheumatism, Diarrhoea, Spasms,
+            Colic, Renal and Uterine Diseases, are immediately
+                         relieved by a dose of
+
+                             =CHLORODYNE.=
+
+                            (_Trade Mark._)
+
+Discovered and named by DR. J. COLLIS BROWNE, M.R.C.S.L., Ex-Army
+Medical Staff.
+
+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.
+
+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.
+
+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 Diarrhoea,
+Alvine Discharges, or Spasms, and Colics of the Intestines, etc.
+
+The extensive demand for this remedy, known as Dr. J. COLLIS BROWNE'S
+CHLORODYNE, 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 _bona fide_ one, and
+worthy the attention of all.
+
+EXTRACTS OF MEDICAL OPINIONS.
+
+From W. VESALIUS PETTIGREW, 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, Diarrhoea, and
+other diseases, and am most perfectly satisfied with the results."
+
+From DR. M'MILMAN, of New Galloway, Scotland.--"I consider it the most
+valuable medicine known."
+
+G. HAYWARD, 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."
+
+DR. M'GRIGOR CROFT, late Army Staff, says:--"It is a most valuable
+medicine."
+
+J. C. BAKER, Esq., M.D., Bideford.--"It is without doubt the most
+valuable and certain anodyne we have."
+
+DR. GIBBON, Army Medical Staff, Calcutta.--"Two doses completely cured
+me of Diarrhoea."
+
+From G. V. RIDOUT, Esq., Surgeon, Egham.--"As an astringent in severe
+Diarrhoea, 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."
+
+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_s._ 9_d._,
+and 4_s._ 6_d._, by the Sole Agent and Manufacturer,
+
+J. T. DAVENPORT,
+
+33, GREAT RUSSELL STREET, BLOOMSBURY SQUARE, LONDON.
+
+
+BE CAREFUL WHAT YOU EAT.
+
+BORWICK'S is _the_ BAKING POWDER recommended by Dr. Hassall (Analyst to
+the _Lancet_, Author of "Adulterations Detected," etc.) It was the
+_first_, and is the _best_ Baking Powder--often imitated, but never
+equalled. Its merits are too well known to require any _puffing_ 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 BORWICK's Baking Powder only.
+
+Sold retail by most Druggists, Grocers, and Oilmen, in 1d., 2d., 4d.,
+and 6d. packets, and 1s. boxes. Wholesale by G. BORWICK, 21, Little
+Moorfields, E. C.
+
+
+LIFE FOR THE CONSUMPTIVE.
+
+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 _Lancet_, March 9th,
+1861.
+
+Sold by all Chemists, in 2s. 6d., 4s. 9d., and 9s. bottles. Wholesale by
+G. BORWICK, Sole Licensee, 21, Little Moorfields, London.
+
+
+FRAMPTON'S PILL OF HEALTH.
+
+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.
+
+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.
+
+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.
+
+Sold by all medicine vendors. Observe the name of "THOMAS PROUT, 229,
+Strand, London," on the Government Stamp. Price 1s. 1-1/2d. and 2s 9d.
+per box.
+
+
+BLAIR'S GOUT AND RHEUMATIC PILLS.
+
+Price 1s. 1-1/2d. and 2s. 9d. per box.
+
+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.
+
+These Pills require no restraint of diet or confinement, during their
+use, and are certain to prevent the disease attacking any vital part.
+
+Sold by all medicine vendors. Observe "THOMAS PROUT, 229, Strand,
+London," on the Government Stamp.
+
+
+SILVER MEDAL, FIRST-CLASS, PARIS, 1855.
+
+[Illustration]
+
+S. NYE AND Co.'s PATENT MACHINES,
+
+OF VARIOUS SIZES,
+
+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.
+
+Price L1. 10s., L2. 2s., L3. 3s., and L7. 7s.
+
+SMALL MINCER OR MASTICATOR,
+
+TO ASSIST DIGESTION Price 30s.
+
+79, WARDOUR STREET, LONDON.
+
+
+[Illustration]
+
+S. NYE'S IMPROVED MILLS,
+
+For Coffee, Pepper, Spice, Rice, etc.,
+
+ARE THE BEST AND MOST CONVENIENT MADE.
+
+Price 8s., 10s., and 14s. each.
+
+79, WARDOUR STREET, LONDON.
+
+
+COUGHS, ASTHMA, AND INCIPIENT CONSUMPTION ARE EFFECTUALLY CURED BY
+
+KEATING'S COUGH LOZENGES,
+
+Judged by the IMMENSE DEMAND, this UNIVERSAL REMEDY 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 COUGHS, ASTHMA, and all
+affections of the Throat and Chest, they are the most agreeable and
+efficacious remedy.
+
+Prepared and Sold in Boxes, 1s. 1-1/2d., and Tins, 2s. 9d., 4s. 6d., and
+10s. 6d. each, by THOMAS KEATING, Chemist, etc., 79, St. Paul's
+Churchyard, London. Retail by all Druggists and Patent Medicine Vendors
+in the World.
+
+
+KEATING'S PALE NEWFOUNDLAND COD LIVER OIL.
+
+PERFECTLY PURE, NEARLY TASTELESS, and FREE FROM ADULTERATIONS OF ANY
+KIND, having been analyzed, reported on, and recommended by Professors
+TAYLOR and THOMSON, of Guy's and St. Thomas's Hospitals, and also quite
+recently examined by Dr. EDWIN PAYNE, who, in the words of the late Dr.
+PEREIRA, say, that "The finest oil is that most devoid of _colour_,
+_odour_, and _flavour_," characters this will be found to possess in a
+high degree.
+
+Half-pints 1s. 6d., Pints 2s. 6d., Quarts 4s. 6d., and Five-pint Bottles
+10s. 6d., Imperial Measure. 79, St. Paul's Churchyard, London.
+
+
+BROWN & POLSON'S
+
+PATENT CORN FLOUR
+
+Being first of the kind manufactured in the United Kingdom and France,
+it is in both Countries not only
+
+THE ORIGINAL,
+
+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
+
+THE LANCET,
+
+in a notice given July 24, 1858, states, "=This is superior to anything
+of the kind known="--an opinion indisputably confirmed by scientific
+tests and public appreciation.
+
+THE ILLUSTRATED LONDON NEWS,
+
+AND
+
+THE LEISURE HOUR,
+
+have given most interesting notices accompanied by engravings,
+explanatory of the process of manufacture; and Dr. LANKESTER, 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.)
+
+       *       *       *       *       *
+
+Families by writing on their orders ... _packets' Brown and Polson_, 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.
+
+Many Grocers, Chemists, etc., who supply the best quality, in preference
+to best profit articles, sell none but BROWN and POLSON'S.
+
+
+
+
+[Illustration]
+
+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.
+
+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.
+
+
+
+
+
+End of the Project Gutenberg EBook of A Plain Cookery Book for the Working
+Classes, by Charles Elme Francatelli
+
+*** END OF THIS PROJECT GUTENBERG EBOOK PLAIN COOKERY BOOK ***
+
+***** This file should be named 22114.txt or 22114.zip *****
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