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diff --git a/22114.txt b/22114.txt new file mode 100644 index 0000000..37c19d5 --- /dev/null +++ b/22114.txt @@ -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 ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/2/1/1/22114/ + +Produced by Chris Curnow, Jana Srna and the Online +Distributed Proofreading Team at http://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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