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| author | Roger Frank <rfrank@pglaf.org> | 2025-10-14 20:06:20 -0700 |
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| committer | Roger Frank <rfrank@pglaf.org> | 2025-10-14 20:06:20 -0700 |
| commit | 3b44293427e166e0d6a0903d4f51355f347fc37c (patch) | |
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| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 |
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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/36689-h.zip b/36689-h.zip Binary files differnew file mode 100644 index 0000000..2074450 --- /dev/null +++ b/36689-h.zip diff --git a/36689-h/36689-h.htm b/36689-h/36689-h.htm new file mode 100644 index 0000000..5aecc57 --- /dev/null +++ b/36689-h/36689-h.htm @@ -0,0 +1,5466 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of Transcriber's Note, by AUTHOR. + </title> + <style type="text/css"> + + p { margin-top: .25em; + text-align: justify; + margin-bottom: .25em; + text-indent: 1em; + } + p.noindent {text-indent: 0em;} + p.titlepage {text-indent: 0em; text-align: center; } + p.end {text-indent: 0em; text-align: center; margin-top: 2em;} + + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + .chapterhead {margin-top: 4em; font-weight: normal;} + .sectionhead {margin-top: 2em; font-weight: normal;} + + hr { width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + .chapbreak {width: 65%; } + .declong {width: 10em; border: solid black 1px; margin-top: 0em; margin-bottom: 0em;} + .decshort {width: 3em; border: solid black 1px; margin-top: 0em; margin-bottom: 0em;} + .decdouble {width: 8em; border: solid black 1px; margin-top: 0em; margin-bottom: 0em; height: 3px; } + + table {margin-left: auto; margin-right: auto;} + td {padding-left: 0.5em; padding-right: 0.5em; vertical-align: top;} + .tdc {text-align: center;} + .tdr {text-align: right;} + .tntable {margin-left: 0; } + + body{margin-left: 10%; + margin-right: 10%; + } + + a:focus, a:active { outline:#ffee66 solid 2px; background-color:#ffee66;} + a:focus img, a:active img {outline: #ffee66 solid 2px; } + + img {border: 0;} + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-align: right; + text-indent: 0em; + } /* page numbers */ + + .center {text-align: center;} + .smcap {font-variant: small-caps;} + .toc {width: 30em; position: relative; margin-left: auto; margin-right: auto; } + .chapter {text-align: left;} + .page {text-align: right; position: absolute; right: 0;} + .tocsection {text-align: center; padding-top: 2em; } + .size50per {font-size: 50%; } + .size70per {font-size: 70%; } + .size80per {font-size: 80%; } + .size120per {font-size: 120%;} + + .tn {background-color: #EEE; padding: 0.5em 1em 0.5em 1em;} + + ul.ix {list-style-type: none;} + + </style> + </head> +<body> + + +<pre> + +The Project Gutenberg EBook of The New England Cook Book, or Young +Housekeeper's Guide, by Anonymous + +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: The New England Cook Book, or Young Housekeeper's Guide + Being a Collection of the Most Valuable Receipts; Embracing + all the Various Branches of Cookery, and Written in a + Minute and Methodical Manner + +Author: Anonymous + +Release Date: July 10, 2011 [EBook #36689] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK THE NEW ENGLAND COOK BOOK *** + + + + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + + +</pre> + + + +<div class="tn"> +<p class="titlepage"><b>Transcriber's Note</b></p> + +<p class="noindent">Obvious typographical errors have been corrected. A <a href="#trans_note">list</a> of these changes +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A <a href="#trans_note">list</a> of inconsistently spelled and +hyphenated words is found at the end of the text.</p> +</div> + +<hr class="chapbreak" /> + +<p><span class="pagenum"><a name="Page_i" id="Page_i">[i]</a></span></p> + +<h1 class="sectionhead"><span class="size50per">THE</span><br /> + NEW ENGLAND COOK BOOK,<br /> + <span class="size50per">OR</span><br /> + <span class="size80per">YOUNG HOUSEKEEPER'S GUIDE:</span><br /> +<br /> + <span class="size50per">BEING A</span><br /> + <span class="size70per">COLLECTION OF THE MOST VALUABLE RECEIPTS;</span><br /> + <span class="size50per">EMBRACING ALL THE</span><br /> + <span class="size70per">VARIOUS BRANCHES OF COOKERY,</span><br /> + <span class="size50per">AND<br /> + WRITTEN IN A MINUTE AND METHODICAL MANNER.</span></h1> + +<p class="titlepage"><span class="size70per">ALSO,</span><br /> +<br /> + <span class="size120per">AN APPENDIX,</span><br /> + <span class="size70per">CONTAINING A COLLECTION OF MISCELLANEOUS RECEIPTS,<br /> + RELATIVE TO HOUSEWIFERY.</span></p> + +<hr class="decdouble" /> + +<p class="titlepage">NEW HAVEN:<br /> + HEZEKIAH HOWE & CO., <span class="smcap">and</span> HERRICK & NOYES.</p> + +<hr class="decshort" /> + +<p class="titlepage">1836.</p> + +<hr class="chapbreak" /> + +<p><span class="pagenum"><a name="Page_ii" id="Page_ii">[ii]</a></span></p> + + +<hr class="declong" /> + +<p class="titlepage">Entered according to the Act of Congress, in the year 1836,<br /> + by <span class="smcap">Hezekiah Howe & Co.</span>,<br /> + in the Clerk's office, of the District Court of Connecticut.</p> + +<hr class="declong" /> + +<hr class="chapbreak" /> + +<p><span class="pagenum"><a name="Page_iii" id="Page_iii">[iii]</a></span></p> + + + +<h2 class="chapterhead"><a name="PREFACE" id="PREFACE"></a>PREFACE.</h2> + +<hr class="decshort" /> + +<p>The writer deems that no apology need be offered for adding another to +the long list of works on the truly interesting, if not noble science of +gastronomy, provided she has accomplished the desirable object of +producing a work that will commend itself to all persons of true taste; +that is to say, those whose taste has not been vitiated by a mode of +living contrary to her own. She has made that her aim, and although not +an Ude or Kitchener, she does profess to have sufficient knowledge of +the occult science, if properly imparted, to enlighten those not versed +in culinary lore.</p> + +<p>The utter inefficiency of most works of the kind, are well known to +every experienced housekeeper, serving but to lead the uninitiated +astray, who following implicitly the directions given have to lament in +the language of that homely but not inapt proverb, that their cake is +all dough. Among the few exceptions she would mention the Frugal +Housewife by Mrs. Child, which is a very useful book, and fully answers +its author's design; but that is limited as its name imports to the +plainest cooking, and is not intended for those who can afford to +consult their taste in preference to their purse. The writer of this +short but she trusts comprehensive work, has endeavored to combine both +<span class="pagenum"><a name="Page_iv" id="Page_iv">[iv]</a></span>economy, and that which would be agreeable to the palate, but she has +never suffered the former to supersede the latter.</p> + +<p>Although the mode of cooking is such as is generally practiced by good +notable Yankee housekeepers, yet the New England Cook Book is not so +local but that it will answer like a modern almanac, without any +material alteration for almost any meridian. It is intended for all +classes of society and embracing both the plainest and richest cooking, +joined to such minuteness of directions as to leave as little as +possible to the judgment of the practitioner, proving to the unskilled +quite a desideratum, while in the hands of the head of the culinary +department, it will prevent that incessant running to and fro for +directions, with which housekeepers' patience are too often tried. The +experienced cook may smile at the simplicity and minuteness of some of +the receipts, yet if she has witnessed as much good food spoiled by +improper cooking as the writer of these receipts, she will not think she +has been unnecessarily plain. In regard to the seasoning of food, it has +been found impossible to give any exact rules, as so much depends on the +quality of the food and seasoning.</p> + +<p>The cook should be careful not to have the natural flavor of the food +overpowered by the seasoning, and where a variety of spices are used, no +one should predominate over the other.</p> + +<p>Measuring has been adopted as far as practicable, in preference to +weighing, on account of its being more convenient. As many people have +not a set of measures, it has been thought best to use such utensils <span class="pagenum"><a name="Page_v" id="Page_v">[v]</a></span>as +every one has, viz. tumblers, tea cups, wine glasses, &c. but as they +may be thought rather too indefinite by some, the exact quantity will +here be stated; most tumblers are a good half pint measure, wine glasses +usually hold half a gill, and table spoons the fifth of a gill; by tea +cups are meant the old fashioned ones, which hold very little over a +gill.</p> + +<p>In conclusion the writer would give her sincere thanks, to those of her +friends who have kindly furnished her with many of their choice and rare +receipts, and to the public she would not add any thing more in its +favor, being strongly impressed with the truth of the adage, that the +proof of the pudding is in the eating.</p> + +<p><span class="pagenum"><a name="Page_vi" id="Page_vi">[vi]</a></span></p> + + + +<hr class="chapbreak" /> +<p><span class="pagenum"><a name="Page_vii" id="Page_vii">[vii]</a></span></p> + +<h2 class="chapterhead"><a name="CONTENTS" id="CONTENTS"></a>CONTENTS.</h2> + + +<div class="toc"> +<span class="chapter"> </span> <span class="page">Page.</span><br /> + +<span class="chapter">1. Meat,</span> <span class="page"><a href="#recipe-1">1</a></span><br /> + +<span class="chapter">2. Roast Beef,</span> <span class="page"><a href="#recipe-2">1</a></span><br /> + +<span class="chapter">3. Beef Steak,</span> <span class="page"><a href="#recipe-3">2</a></span><br /> + +<span class="chapter">4. Alamode Beef,</span> <span class="page"><a href="#recipe-4">2</a></span><br /> + +<span class="chapter">5. Beef Liver,</span> <span class="page"><a href="#recipe-5">3</a></span><br /> + +<span class="chapter">6. To Corn Beef,</span> <span class="page"><a href="#recipe-6">3</a></span><br /> + +<span class="chapter">7. Mutton,</span> <span class="page"><a href="#recipe-7">4</a></span><br /> + +<span class="chapter">8. Veal,</span> <span class="page"><a href="#recipe-8">4</a></span><br /> + +<span class="chapter">9. Veal Cutlets,</span> <span class="page"><a href="#recipe-9">4</a></span><br /> + +<span class="chapter">10. Calf's Head,</span> <span class="page"><a href="#recipe-10">5</a></span><br /> + +<span class="chapter">11. Collops,</span> <span class="page"><a href="#recipe-11">5</a></span><br /> + +<span class="chapter">12. Plaw,</span> <span class="page"><a href="#recipe-12">5</a></span><br /> + +<span class="chapter">13. A Fillet of Veal,</span> <span class="page"><a href="#recipe-13">6</a></span><br /> + +<span class="chapter">14. Lamb,</span> <span class="page"><a href="#recipe-14">6</a></span><br /> + +<span class="chapter">15. Shoulder of Lamb Grilled,</span> <span class="page"><a href="#recipe-15">7</a></span><br /> + +<span class="chapter">16. Lamb's Fry,</span> <span class="page"><a href="#recipe-16">7</a></span><br /> + +<span class="chapter">17. Turkey,</span> <span class="page"><a href="#recipe-17">7</a></span><br /> + +<span class="chapter">18. Goose,</span> <span class="page"><a href="#recipe-18">8</a></span><br /> + +<span class="chapter">19. Chickens,</span> <span class="page"><a href="#recipe-19">8</a></span><br /> + +<span class="chapter">20. Fricassee Chickens,</span> <span class="page"><a href="#recipe-20">9</a></span><br /> + +<span class="chapter">21. Pigeons,</span> <span class="page"><a href="#recipe-21">9</a></span><br /> + +<span class="chapter">22. Ducks,</span> <span class="page"><a href="#recipe-22">10</a></span><br /> + +<span class="chapter">23. Baked Pig,</span> <span class="page"><a href="#recipe-23">10</a></span><br /> + +<span class="chapter">24. Pressed Head,</span> <span class="page"><a href="#recipe-24">10</a></span><br /> + +<span class="chapter">25. Souse,</span> <span class="page"><a href="#recipe-25">11</a></span><br /> + +<span class="chapter">26. Tripe,</span> <span class="page"><a href="#recipe-26">11</a></span><br /> + +<span class="chapter">27. Ham,</span> <span class="page"><a href="#recipe-27">11</a></span><br /> + +<span class="chapter">28. Tongues,</span> <span class="page"><a href="#recipe-28">11</a></span><br /> + +<span class="chapter">29. Curries,</span> <span class="page"><a href="#recipe-29">12</a></span><br /> + +<span class="chapter">30. Curry Powder,</span> <span class="page"><a href="#recipe-30">12</a></span><br /> + +<span class="chapter">31. Chicken Pie,</span> <span class="page"><a href="#recipe-31">12</a></span><br /> + +<span class="chapter">32. Beef and Mutton Pie,</span> <span class="page"><a href="#recipe-32">13</a></span><br /> + +<span class="chapter">33. Chicken and Veal Pot Pie,</span> <span class="page"><a href="#recipe-33">13</a></span><br /> + +<span class="chapter">34. To Frizzle Beef,</span> <span class="page"><a href="#recipe-34">14</a></span><br /> + +<span class="chapter">35. Warmed over Meats,</span> <span class="page"><a href="#recipe-35">14</a></span><br /> + +<span class="chapter">36. A Ragout of cold Veal,</span> <span class="page"><a href="#recipe-36">15</a></span><br /> + +<span class="chapter">37. Drawn Butter,</span> <span class="page"><a href="#recipe-37">15</a></span><br /> + +<span class="chapter">38. Burnt Butter,</span> <span class="page"><a href="#recipe-38">16</a></span><br /> + +<span class="chapter">39. Roast Meat Gravy,</span> <span class="page"><a href="#recipe-39">16</a></span><br /> + +<span class="chapter">40. Sauce for cold Meat, Fish or Salad,</span> <span class="page"><a href="#recipe-40">16</a></span><br /> + +<span class="chapter">41. Wine Sauce for Venison or Mutton,</span> <span class="page"><a href="#recipe-41">16</a></span><br /> + +<span class="chapter">42. Rice Sauce,</span> <span class="page"><a href="#recipe-42">17</a></span><br /> + +<span class="chapter">43. Oyster Sauce,</span> <span class="page"><a href="#recipe-43">17</a></span><br /> + +<span class="chapter">44. Liver Sauce for Fish,</span> <span class="page"><a href="#recipe-44">17</a></span><br /> + +<span class="chapter">45. Lobster Sauce,</span> <span class="page"><a href="#recipe-45">17</a></span><br /> + +<span class="chapter">46. Chicken Salad,</span> <span class="page"><a href="#recipe-46">18</a></span><br /> + +<span class="chapter">47. Sauce for Turtle or Calf's Head,</span> <span class="page"><a href="#recipe-47">18</a></span><br /> + +<span class="chapter">48. Apple Sauce,</span> <span class="page"><a href="#recipe-48">18</a></span><br /> + +<span class="chapter">49. Pudding Sauce,</span> <span class="page"><a href="#recipe-49">18</a></span><br /> + +<span class="chapter">50. Tomato Catsup,</span> <span class="page"><a href="#recipe-50">19</a></span><br /> + +<span class="chapter">51. Mushroom Catsup,</span> <span class="page"><a href="#recipe-51">19</a></span><br /> + +<span class="chapter">52. Essence of Celery,</span> <span class="page"><a href="#recipe-52">19</a></span><br /> + +<span class="chapter">53. Soup Herb Spirit,</span> <span class="page"><a href="#recipe-53">20</a></span><br /> + +<span class="chapter">54. Veal Soup,</span> <span class="page"><a href="#recipe-54">20</a></span><br /> + +<span class="chapter">55. Black Soup,</span> <span class="page"><a href="#recipe-55">20</a></span><br /> + +<span class="chapter">56. Calf's Head or mock Turtle Soup,</span> <span class="page"><a href="#recipe-56">21</a></span><br /> + +<span class="chapter">57. Chicken or Turkey Soup,</span> <span class="page"><a href="#recipe-57">21</a></span><br /> + +<span class="chapter">58. Oyster Soup,</span> <span class="page"><a href="#recipe-58">22</a></span><br /> + +<span class="chapter">59. Pea Soup,</span> <span class="page"><a href="#recipe-59">22</a></span><br /> + +<span class="chapter">60. To Bake Beans,</span> <span class="page"><a href="#recipe-60">22</a></span><br /> + +<span class="chapter">61. Poached Eggs,</span> <span class="page"><a href="#recipe-61">23</a></span><br /> + +<span class="chapter">62. To Boil Eggs,</span> <span class="page"><a href="#recipe-62">23</a></span><br /> + +<span class="chapter">63. Omelet,</span> <span class="page"><a href="#recipe-63">23</a></span><br /> + +<span class="chapter">64. Fresh Fish,</span> <span class="page"><a href="#recipe-64">23</a></span><br /> + +<span class="chapter">65. Fresh Cod,</span> <span class="page"><a href="#recipe-65">24</a></span><br /> + +<span class="chapter">66. Halibut,</span> <span class="page"><a href="#recipe-66">24</a></span><br /> + +<span class="chapter">67. Striped and Sea Bass,</span> <span class="page"><a href="#recipe-67">24</a></span><br /> + +<span class="chapter">68. Black Fish,</span> <span class="page"><a href="#recipe-68">25</a></span><br /> + +<span class="chapter">69. Shad,</span> <span class="page"><a href="#recipe-69">25</a></span><br /> + +<span class="chapter">70. Chowder,</span> <span class="page"><a href="#recipe-70">25</a></span><br /> + +<span class="chapter">71. Stuffed and baked Fish,</span> <span class="page"><a href="#recipe-71">26</a></span><br /> + +<span class="chapter">72. Salt Cod,</span> <span class="page"><a href="#recipe-72">26</a></span><br /> + +<span class="chapter">73. Fish Cakes,</span> <span class="page"><a href="#recipe-73">26</a></span><br /> + +<span class="chapter">74. Lobsters and Crabs,</span> <span class="page"><a href="#recipe-74">27</a></span><br /> + +<span class="chapter">75. Scollops,</span> <span class="page"><a href="#recipe-75">27</a></span><br /> + +<span class="chapter">76. Eels,</span> <span class="page"><a href="#recipe-76">27</a></span><br /> + +<span class="chapter">77. Clams,</span> <span class="page"><a href="#recipe-77">28</a></span><br /> + +<span class="chapter">78. Stew Oysters,</span> <span class="page"><a href="#recipe-78">28</a></span><br /> + +<span class="chapter">79. To Fry Oysters,</span> <span class="page"><a href="#recipe-79">28</a></span> +</div> + +<div><span class="pagenum"><a name="Page_viii" id="Page_viii">[viii]</a></span></div> + +<div class="toc"> +<span class="chapter">80. Oyster Pancakes,</span> <span class="page"><a href="#recipe-80">28</a></span><br /> + +<span class="chapter">81. Oyster Pie,</span> <span class="page"><a href="#recipe-81">29</a></span><br /> + +<span class="chapter">82. Scolloped Oysters,</span> <span class="page"><a href="#recipe-82">29</a></span><br /> + +<span class="chapter">83. Vegetables.—Potatoes,</span> <span class="page"><a href="#recipe-83">29</a></span><br /> + +<span class="chapter">84. Turnips,</span> <span class="page"><a href="#recipe-84">30</a></span><br /> + +<span class="chapter">85. Beets,</span> <span class="page"><a href="#recipe-85">30</a></span><br /> + +<span class="chapter">86. Parsnips and Carrots,</span> <span class="page"><a href="#recipe-86">30</a></span><br /> + +<span class="chapter">87. Onions,</span> <span class="page"><a href="#recipe-87">30</a></span><br /> + +<span class="chapter">88. Artichokes,</span> <span class="page"><a href="#recipe-88">31</a></span><br /> + +<span class="chapter">89. Squashes,</span> <span class="page"><a href="#recipe-89">31</a></span><br /> + +<span class="chapter">90. Cabbage,</span> <span class="page"><a href="#recipe-90">31</a></span><br /> + +<span class="chapter">91. Asparagus,</span> <span class="page"><a href="#recipe-91">31</a></span><br /> + +<span class="chapter">92. Peas,</span> <span class="page"><a href="#recipe-92">31</a></span><br /> + +<span class="chapter">93. Beans,</span> <span class="page"><a href="#recipe-93">32</a></span><br /> + +<span class="chapter">94. Corn,</span> <span class="page"><a href="#recipe-94">32</a></span><br /> + +<span class="chapter">95. Greens,</span> <span class="page"><a href="#recipe-95">32</a></span><br /> + +<span class="chapter">96. Salads,</span> <span class="page"><a href="#recipe-96">32</a></span><br /> + +<span class="chapter"><a name="corr1" id="corr1"></a>97. To Stew Mushrooms,</span> <span class="page"><a href="#recipe-97">33</a></span><br /> + +<span class="chapter">98. Egg Plant,</span> <span class="page"><a href="#recipe-98">33</a></span><br /> + +<span class="chapter">99. Celeriac,</span> <span class="page"><a href="#recipe-99">33</a></span><br /> + +<span class="chapter">100. Salsify or Vegetable Oyster,</span> <span class="page"><a href="#recipe-100">33</a></span><br /> + +<span class="chapter">101. Tomatoes,</span> <span class="page"><a href="#recipe-101">34</a></span><br /> + +<span class="chapter">102. Gumb,</span> <span class="page"><a href="#recipe-102">34</a></span><br /> + +<span class="chapter">103. Southern manner of Cooking Rice,</span> <span class="page"><a href="#recipe-103">34</a></span><br /> + +<span class="chapter">104. To Pickle Peppers,</span> <span class="page"><a href="#recipe-104">35</a></span><br /> + +<span class="chapter">105. Mangoes,</span> <span class="page"><a href="#recipe-105">35</a></span><br /> + +<span class="chapter">106. To Pickle Butternuts and Walnuts,</span> <span class="page"><a href="#recipe-106">35</a></span><br /> + +<span class="chapter">107. To Pickle Cabbage and Cauliflower,</span> <span class="page"><a href="#recipe-107">36</a></span><br /> + +<span class="chapter">108. To Pickle Onions,</span> <span class="page"><a href="#recipe-108">36</a></span><br /> + +<span class="chapter">109. To Pickle Artichokes,</span> <span class="page"><a href="#recipe-109">36</a></span><br /> + +<span class="chapter">110. To Pickle Cucumbers,</span> <span class="page"><a href="#recipe-110">37</a></span><br /> + +<span class="chapter">111. To Pickle Gherkins,</span> <span class="page"><a href="#recipe-111">37</a></span><br /> + +<span class="chapter">112. To Pickle Oysters,</span> <span class="page"><a href="#recipe-112">38</a></span><br /> + +<span class="chapter">113. To Pickle Mushrooms,</span> <span class="page"><a href="#recipe-113">38</a></span><br /> + +<span class="chapter">114. Wheat Bread,</span> <span class="page"><a href="#recipe-114">38</a></span><br /> + +<span class="chapter">115. Sponge Bread,</span> <span class="page"><a href="#recipe-115">39</a></span><br /> + +<span class="chapter">116. Rye Bread,</span> <span class="page"><a href="#recipe-116">39</a></span><br /> + +<span class="chapter">117. Rice Bread,</span> <span class="page"><a href="#recipe-117">40</a></span><br /> + +<span class="chapter">118. French Rolls or Twists,</span> <span class="page"><a href="#recipe-118">40</a></span><br /> + +<span class="chapter">119. Yeast,</span> <span class="page"><a href="#recipe-119">40</a></span><br /> + +<span class="chapter">120. Yeast Cakes,</span> <span class="page"><a href="#recipe-120">41</a></span><br /> + +<span class="chapter">121. Biscuit,</span> <span class="page"><a href="#recipe-121">42</a></span><br /> + +<span class="chapter">122. Butter Milk Biscuit,</span> <span class="page"><a href="#recipe-122">42</a></span><br /> + +<span class="chapter">123. Hard Biscuit,</span> <span class="page"><a href="#recipe-123">42</a></span><br /> + +<span class="chapter">124. York Biscuit,</span> <span class="page"><a href="#recipe-124">42</a></span><br /> + +<span class="chapter">125. Rice Cakes,</span> <span class="page"><a href="#recipe-125">43</a></span><br /> + +<span class="chapter">126. Rice Ruffs,</span> <span class="page"><a href="#recipe-126">43</a></span><br /> + +<span class="chapter">127. Buck Wheat Cakes,</span> <span class="page"><a href="#recipe-127">43</a></span><br /> + +<span class="chapter">128. Economy Cakes,</span> <span class="page"><a href="#recipe-128">43</a></span><br /> + +<span class="chapter">129. Green Corn Cakes,</span> <span class="page"><a href="#recipe-129">44</a></span><br /> + +<span class="chapter">130. Corn Cake,</span> <span class="page"><a href="#recipe-130">44</a></span><br /> + +<span class="chapter">131. Indian Slap Jacks,</span> <span class="page"><a href="#recipe-131">44</a></span><br /> + +<span class="chapter">132. Johnny Cakes,</span> <span class="page"><a href="#recipe-132">44</a></span><br /> + +<span class="chapter">133. Hoe Cakes,</span> <span class="page"><a href="#recipe-133">45</a></span><br /> + +<span class="chapter">134. Muffins,</span> <span class="page"><a href="#recipe-134">45</a></span><br /> + +<span class="chapter">135. Flour Waffles,</span> <span class="page"><a href="#recipe-135">45</a></span><br /> + +<span class="chapter">136. Quick Waffles,</span> <span class="page"><a href="#recipe-136">45</a></span><br /> + +<span class="chapter">137. Rice Waffles,</span> <span class="page"><a href="#recipe-137">46</a></span><br /> + +<span class="chapter">138. Rice Wafers,</span> <span class="page"><a href="#recipe-138">46</a></span><br /> + +<span class="chapter">139. Observations respecting Sweet Cakes,</span> <span class="page"><a href="#recipe-139">46</a></span><br /> + +<span class="chapter">140. Gingerbread,</span> <span class="page"><a href="#recipe-140">47</a></span><br /> + +<span class="chapter">141. Soft Gingerbread,</span> <span class="page"><a href="#recipe-141">47</a></span><br /> + +<span class="chapter">142. Ginger Snaps,</span> <span class="page"><a href="#recipe-142">48</a></span><br /> + +<span class="chapter">143. Cider Cake,</span> <span class="page"><a href="#recipe-143">48</a></span><br /> + +<span class="chapter">144. Cookies,</span> <span class="page"><a href="#recipe-144">48</a></span><br /> + +<span class="chapter">145. New Year's Cookies,</span> <span class="page"><a href="#recipe-145">49</a></span><br /> + +<span class="chapter">146. Plain Tea Cakes,</span> <span class="page"><a href="#recipe-146">49</a></span><br /> + +<span class="chapter">147. Shrewsbury Cake,</span> <span class="page"><a href="#recipe-147">49</a></span><br /> + +<span class="chapter">148. Tunbridge Cake,</span> <span class="page"><a href="#recipe-148">49</a></span><br /> + +<span class="chapter">149. Jumbles,</span> <span class="page"><a href="#recipe-149">50</a></span><br /> + +<span class="chapter">150. Simbals,</span> <span class="page"><a href="#recipe-150">50</a></span><br /> + +<span class="chapter">151. Sugar Gingerbread,</span> <span class="page"><a href="#recipe-151">50</a></span><br /> + +<span class="chapter">152. Rusk,</span> <span class="page"><a href="#recipe-152">50</a></span><br /> + +<span class="chapter">153. Whigs,</span> <span class="page"><a href="#recipe-153">51</a></span><br /> + +<span class="chapter">154. Hot Cream Cakes,</span> <span class="page"><a href="#recipe-154">51</a></span><br /> + +<span class="chapter">155. Cross Buns,</span> <span class="page"><a href="#recipe-155">51</a></span><br /> + +<span class="chapter">156. Nut Cakes,</span> <span class="page"><a href="#recipe-156">52</a></span><br /> + +<span class="chapter">157. Crollers,</span> <span class="page"><a href="#recipe-157">52</a></span><br /> + +<span class="chapter">158. Molasses Dough Cake,</span> <span class="page"><a href="#recipe-158">53</a></span><br /> + +<span class="chapter">159. Sugar Dough Cake,</span> <span class="page"><a href="#recipe-159">53</a></span><br /> + +<span class="chapter">160. Measure Cake,</span> <span class="page"><a href="#recipe-160">53</a></span><br /> + +<span class="chapter">161. Cup Cake,</span> <span class="page"><a href="#recipe-161">53</a></span><br /> + +<span class="chapter">162. French Loaf,</span> <span class="page"><a href="#recipe-162">54</a></span><br /> + +<span class="chapter">163. Washington Cake,</span> <span class="page"><a href="#recipe-163">54</a></span><br /> + +<span class="chapter">164. Plain Cream Cake,</span> <span class="page"><a href="#recipe-164">54</a></span><br /> + +<span class="chapter">165. Rich Cream Cake,</span> <span class="page"><a href="#recipe-165">54</a></span><br /> + +<span class="chapter">166. Shelah or quick Loaf Cake,</span> <span class="page"><a href="#recipe-166">55</a></span><br /> + +<span class="chapter">167. Loaf Cake,</span> <span class="page"><a href="#recipe-167">55</a></span><br /> + +<span class="chapter">168. Rice Cake,</span> <span class="page"><a href="#recipe-168">55</a></span><br /> + +<span class="chapter">169. Diet Bread,</span> <span class="page"><a href="#recipe-169">56</a></span><br /> + +<span class="chapter">170. Scotch or Lemon Cake,</span> <span class="page"><a href="#recipe-170">56</a></span><br /> + +<span class="chapter">171. Pound Cake,</span> <span class="page"><a href="#recipe-171">56</a></span><br /> + +<span class="chapter">172. Queen's or heart Cakes,</span> <span class="page"><a href="#recipe-172">56</a></span><br /> + +<span class="chapter">173. Jelly Cake,</span> <span class="page"><a href="#recipe-173">57</a></span><br /> + +<span class="chapter">174. Raised Queen's Cake,</span> <span class="page"><a href="#recipe-174">57</a></span><br /> + +<span class="chapter">175. Sponge Cake,</span> <span class="page"><a href="#recipe-175">57</a></span> +</div> + +<div><span class="pagenum"><a name="Page_ix" id="Page_ix">[ix]</a></span></div> + +<div class="toc"> +<span class="chapter">176. Almond Sponge Cake,</span> <span class="page"><a href="#recipe-176">58</a></span><br /> + +<span class="chapter">177. Black or Fruit Cake,</span> <span class="page"><a href="#recipe-177">58</a></span><br /> + +<span class="chapter">178. Almond Cheese Cake,</span> <span class="page"><a href="#recipe-178">59</a></span><br /> + +<span class="chapter">179. Maccaroons,</span> <span class="page"><a href="#recipe-179">59</a></span><br /> + +<span class="chapter">180. Frosting for Cake,</span> <span class="page"><a href="#recipe-180">59</a></span><br /> + +<span class="chapter">181. Cocoanut Cakes,</span> <span class="page"><a href="#recipe-181">60</a></span><br /> + +<span class="chapter">182. Floating Island,</span> <span class="page"><a href="#recipe-182">60</a></span><br /> + +<span class="chapter">183. Whip Syllabub,</span> <span class="page"><a href="#recipe-183">60</a></span><br /> + +<span class="chapter">184. Blanc Mange,</span> <span class="page"><a href="#recipe-184">61</a></span><br /> + +<span class="chapter">185. Rice flour Blanc mange,</span> <span class="page"><a href="#recipe-185">61</a></span><br /> + +<span class="chapter">186. Ice Cream,</span> <span class="page"><a href="#recipe-186">61</a></span><br /> + +<span class="chapter">187. Pastry,</span> <span class="page"><a href="#recipe-187">62</a></span><br /> + +<span class="chapter">188. Puff Paste or Confectioner's Pastry,</span> <span class="page"><a href="#recipe-188">63</a></span><br /> + +<span class="chapter">189. Apple Pie,</span> <span class="page"><a href="#recipe-189">63</a></span><br /> + +<span class="chapter">190. Mince Pie,</span> <span class="page"><a href="#recipe-190">64</a></span><br /> + +<span class="chapter">191. Peach Pie,</span> <span class="page"><a href="#recipe-191">64</a></span><br /> + +<span class="chapter">192. Tart Pie,</span> <span class="page"><a href="#recipe-192">65</a></span><br /> + +<span class="chapter">193. Rice Pie,</span> <span class="page"><a href="#recipe-193">65</a></span><br /> + +<span class="chapter">194. Rhubarb or Persian Apple Pie,</span> <span class="page"><a href="#recipe-194">65</a></span><br /> + +<span class="chapter">195. Cherry and Blackberry Pies,</span> <span class="page"><a href="#recipe-195">66</a></span><br /> + +<span class="chapter">196. Grape Pie,</span> <span class="page"><a href="#recipe-196">66</a></span><br /> + +<span class="chapter">197. Currant and Gooseberry Pies,</span> <span class="page"><a href="#recipe-197">66</a></span><br /> + +<span class="chapter">198. Pumpkin Pie,</span> <span class="page"><a href="#recipe-198">66</a></span><br /> + +<span class="chapter">199. Carrot Pie,</span> <span class="page"><a href="#recipe-199">67</a></span><br /> + +<span class="chapter">200. Potatoe Pie,</span> <span class="page"><a href="#recipe-200">67</a></span><br /> + +<span class="chapter">201. Marlborough Pie,</span> <span class="page"><a href="#recipe-201">67</a></span><br /> + +<span class="chapter">202. Custard Pie,</span> <span class="page"><a href="#recipe-202">67</a></span><br /> + +<span class="chapter">203. A Plain Custard Pie,</span> <span class="page"><a href="#recipe-203">68</a></span><br /> + +<span class="chapter">204. Lemon Pie,</span> <span class="page"><a href="#recipe-204">68</a></span><br /> + +<span class="chapter">205. Cocoanut Pie,</span> <span class="page"><a href="#recipe-205">68</a></span><br /> + +<span class="chapter">206. Small Puffs,</span> <span class="page"><a href="#recipe-206">69</a></span><br /> + +<span class="chapter">207. Boiled Custards,</span> <span class="page"><a href="#recipe-207">69</a></span><br /> + +<span class="chapter">208. Almond Custards,</span> <span class="page"><a href="#recipe-208">69</a></span><br /> + +<span class="chapter">209. Cold Custard or Rennet Pudding,</span> <span class="page"><a href="#recipe-209">70</a></span><br /> + +<span class="chapter">210. Custard Pudding,</span> <span class="page"><a href="#recipe-210">70</a></span><br /> + +<span class="chapter">211. Boiled Bread Pudding,</span> <span class="page"><a href="#recipe-211">70</a></span><br /> + +<span class="chapter">212. A Plain Baked Bread Pudding,</span> <span class="page"><a href="#recipe-212">71</a></span><br /> + +<span class="chapter">213. A Rich Bread Pudding,</span> <span class="page"><a href="#recipe-213">71</a></span><br /> + +<span class="chapter">214. Flour Pudding,</span> <span class="page"><a href="#recipe-214">71</a></span><br /> + +<span class="chapter">215. A Plain Rice Pudding,</span> <span class="page"><a href="#recipe-215">72</a></span><br /> + +<span class="chapter">216. A Rich Rice Pudding,</span> <span class="page"><a href="#recipe-216">72</a></span><br /> + +<span class="chapter">217. Rice Snow Balls,</span> <span class="page"><a href="#recipe-217">72</a></span><br /> + +<span class="chapter">218. Baked Indian Pudding,</span> <span class="page"><a href="#recipe-218">72</a></span><br /> + +<span class="chapter">219. Boiled Indian Pudding,</span> <span class="page"><a href="#recipe-219">73</a></span><br /> + +<span class="chapter">220. Corn Pudding,</span> <span class="page"><a href="#recipe-220">73</a></span><br /> + +<span class="chapter">221. Hasty Pudding,</span> <span class="page"><a href="#recipe-221">73</a></span><br /> + +<span class="chapter">222. Fruit Pudding,</span> <span class="page"><a href="#recipe-222">74</a></span><br /> + +<span class="chapter">223. Fritters,</span> <span class="page"><a href="#recipe-223">74</a></span><br /> + +<span class="chapter">224. Apple <a name="corr2" id="corr2"></a>Dumplings,</span> <span class="page"><a href="#recipe-224">74</a></span><br /> + +<span class="chapter">225. Orange Pudding,</span> <span class="page"><a href="#recipe-225">75</a></span><br /> + +<span class="chapter">226. Bird's Nest Pudding,</span> <span class="page"><a href="#recipe-226">75</a></span><br /> + +<span class="chapter">227. Apple Custard Pudding,</span> <span class="page"><a href="#recipe-227">75</a></span><br /> + +<span class="chapter">228. English Plum Pudding,</span> <span class="page"><a href="#recipe-228">76</a></span><br /> + +<span class="chapter">229. Transparent Pudding,</span> <span class="page"><a href="#recipe-229">76</a></span><br /> + +<span class="chapter">230. Lemon Syrup,</span> <span class="page"><a href="#recipe-230">76</a></span><br /> + +<span class="chapter">231. Orange Syrup,</span> <span class="page"><a href="#recipe-231">77</a></span><br /> + +<span class="chapter">232. Blackberry Syrup,</span> <span class="page"><a href="#recipe-232">77</a></span><br /> + +<span class="chapter">233. Clarified Syrup for Sweet Meats,</span> <span class="page"><a href="#recipe-233">77</a></span><br /> + +<span class="chapter">234. To Preserve Quinces,</span> <span class="page"><a href="#recipe-234">78</a></span><br /> + +<span class="chapter">235. Quince Marmalade,</span> <span class="page"><a href="#recipe-235">79</a></span><br /> + +<span class="chapter">236. To Preserve Pears,</span> <span class="page"><a href="#recipe-236">79</a></span><br /> + +<span class="chapter">237. To Preserve Peaches,</span> <span class="page"><a href="#recipe-237">79</a></span><br /> + +<span class="chapter">238. To Preserve Currants,</span> <span class="page"><a href="#recipe-238">80</a></span><br /> + +<span class="chapter">239. To Preserve Barberries,</span> <span class="page"><a href="#recipe-239">80</a></span><br /> + +<span class="chapter">240. To Preserve Ginger,</span> <span class="page"><a href="#recipe-240">81</a></span><br /> + +<span class="chapter">241. To Preserve Apples,</span> <span class="page"><a href="#recipe-241">81</a></span><br /> + +<span class="chapter">242. To Preserve Cymbelines or Mock Citron,</span> <span class="page"><a href="#recipe-242">81</a></span><br /> + +<span class="chapter">243. To Preserve Watermelon Rinds,</span> <span class="page"><a href="#recipe-243">82</a></span><br /> + +<span class="chapter">244. To Preserve Cherries,</span> <span class="page"><a href="#recipe-244">82</a></span><br /> + +<span class="chapter">245. To Preserve Muskmelons,</span> <span class="page"><a href="#recipe-245">82</a></span><br /> + +<span class="chapter">246. To Preserve Pine Apples,</span> <span class="page"><a href="#recipe-246">82</a></span><br /> + +<span class="chapter">247. To Preserve Pumpkins,</span> <span class="page"><a href="#recipe-247">83</a></span><br /> + +<span class="chapter">248. To Preserve Gages,</span> <span class="page"><a href="#recipe-248">84</a></span><br /> + +<span class="chapter">249. To Preserve Strawberries,</span> <span class="page"><a href="#recipe-249">84</a></span><br /> + +<span class="chapter">250. Blackberry and Raspberry Jam,</span> <span class="page"><a href="#recipe-250">84</a></span><br /> + +<span class="chapter">251. Strawberry, Blackberry and Raspberry Jelly,</span> <span class="page"><a href="#recipe-251">84</a></span><br /> + +<span class="chapter">252. Cranberry, Grape and Currant Jelly,</span> <span class="page"><a href="#recipe-252">85</a></span><br /> + +<span class="chapter">253. Quince Jelly,</span> <span class="page"><a href="#recipe-253">85</a></span><br /> + +<span class="chapter">254. Apple Jelly,</span> <span class="page"><a href="#recipe-254">85</a></span><br /> + +<span class="chapter">255. Lemon Jelly,</span> <span class="page"><a href="#recipe-255">86</a></span><br /> + +<span class="chapter">256. Calf's Foot Jelly,</span> <span class="page"><a href="#recipe-256">86</a></span><br /> + +<span class="chapter">257. Coffee,</span> <span class="page"><a href="#recipe-257">87</a></span><br /> + +<span class="chapter">258. To make Tea,</span> <span class="page"><a href="#recipe-258">88</a></span><br /> + +<span class="chapter">259. Chocolate,</span> <span class="page"><a href="#recipe-259">88</a></span> +</div> + +<div><span class="pagenum"><a name="Page_x" id="Page_x">[x]</a></span></div> + +<div class="toc"> +<span class="chapter">260. Hop Beer,</span> <span class="page"><a href="#recipe-260">88</a></span><br /> + +<span class="chapter">261. Spruce Beer,</span> <span class="page"><a href="#recipe-261">89</a></span><br /> + +<span class="chapter">262. Spring Beer,</span> <span class="page"><a href="#recipe-262">89</a></span><br /> + +<span class="chapter">263. Ginger Beer,</span> <span class="page"><a href="#recipe-263">89</a></span><br /> + +<span class="chapter">264. A good Family Wine,</span> <span class="page"><a href="#recipe-264">90</a></span><br /> + +<span class="chapter">265. Currant Wine,</span> <span class="page"><a href="#recipe-265">90</a></span><br /> + +<span class="chapter">266. Raspberry Shrub,</span> <span class="page"><a href="#recipe-266">90</a></span><br /> + +<span class="chapter">267. Noyeau,</span> <span class="page"><a href="#recipe-267">91</a></span><br /> + +<span class="chapter">268. Spring Fruit Sherbet,</span> <span class="page"><a href="#recipe-268">91</a></span><br /> + +<span class="chapter">269. Grape Wine,</span> <span class="page"><a href="#recipe-269">91</a></span><br /> + +<span class="chapter">270. Smallage Cordial,</span> <span class="page"><a href="#recipe-270">91</a></span> +</div> + + +<p class="tocsection">MISCELLANEOUS RECEIPTS AND OBSERVATIONS USEFUL TO YOUNG HOUSEKEEPERS.</p> + +<div class="toc"> +<span class="chapter"> </span> <span class="page">Page.</span><br /> + +<span class="chapter">1. To make Essence of Lemon,</span> <span class="page"><a href="#hint-1">92</a></span><br /> + +<span class="chapter">2. Essence of Ginger,</span> <span class="page"><a href="#hint-2">92</a></span><br /> + +<span class="chapter">3. Rose Water,</span> <span class="page"><a href="#hint-3">92</a></span><br /> + +<span class="chapter">4. Spice Brandy,</span> <span class="page"><a href="#hint-4">93</a></span><br /> + +<span class="chapter">5. Barley Water,</span> <span class="page"><a href="#hint-5">93</a></span><br /> + +<span class="chapter">6. Water Gruel,</span> <span class="page"><a href="#hint-6">93</a></span><br /> + +<span class="chapter">7. Wine Whey,</span> <span class="page"><a href="#hint-7">93</a></span><br /> + +<span class="chapter">8. Stomachic Tincture,</span> <span class="page"><a href="#hint-8">94</a></span><br /> + +<span class="chapter">9. Beef Tea,</span> <span class="page"><a href="#hint-9">94</a></span><br /> + +<span class="chapter">10. Carrageen or Irish Moss,</span> <span class="page"><a href="#hint-10">94</a></span><br /> + +<span class="chapter">11. Moss Blanc Mange,</span> <span class="page"><a href="#hint-11">95</a></span><br /> + +<span class="chapter">12. Elderberry Syrup,</span> <span class="page"><a href="#hint-12">95</a></span><br /> + +<span class="chapter">13. New Bread and Cake from old and rusked bread,</span> <span class="page"><a href="#hint-13">95</a></span><br /> + +<span class="chapter">14. To Preserve Cheese from Insects and Mould,</span> <span class="page"><a href="#hint-14">96</a></span><br /> + +<span class="chapter">15. To keep vegetables and herbs,</span> <span class="page"><a href="#hint-15">96</a></span><br /> + +<span class="chapter">16. To Preserve various kinds of Fruit over winter,</span> <span class="page"><a href="#hint-16">97</a></span><br /> + +<span class="chapter">17. To extract Essences from various kinds of Flowers,</span> <span class="page"><a href="#hint-17">98</a></span><br /> + +<span class="chapter">18. Indelible Ink for marking linen,</span> <span class="page"><a href="#hint-18">98</a></span><br /> + +<span class="chapter">19. Perfume Bags,</span> <span class="page"><a href="#hint-19">98</a></span><br /> + +<span class="chapter">20. Lip Salve,</span> <span class="page"><a href="#hint-20">99</a></span><br /> + +<span class="chapter">21. Bread Seals,</span> <span class="page"><a href="#hint-21">99</a></span><br /> + +<span class="chapter">22. To Loosen the Glass Stopples of Decanters or + Smelling Bottles when wedged in tight,</span> <span class="page"><a href="#hint-22">99</a></span><br /> + +<span class="chapter">23. Cement for broken China, Glass and Earthenware,</span> <span class="page"><a href="#hint-23">100</a></span><br /> + +<span class="chapter">24. Japanese Cement or Rice Glue,</span> <span class="page"><a href="#hint-24">100</a></span><br /> + +<span class="chapter">25. Cement for Alabaster,</span> <span class="page"><a href="#hint-25">101</a></span><br /> + +<span class="chapter">26. To extract fruit Stains,</span> <span class="page"><a href="#hint-26">101</a></span><br /> + +<span class="chapter">27. To extract Spots of paint from Silk, Woolen and + Cotton Goods,</span> <span class="page"><a href="#hint-27">101</a></span><br /> + +<span class="chapter">28. To remove black stains on Scarlet Merinos or + Broadcloths,</span> <span class="page"><a href="#hint-28">102</a></span><br /> + +<span class="chapter">29. To remove grease spots from Paper, Silk or Woolen,</span> <span class="page"><a href="#hint-29">102</a></span><br /> + +<span class="chapter">30. To extract stains from white Cotton goods and Colored + Silks,</span> <span class="page"><a href="#hint-30">102</a></span><br /> + +<span class="chapter">31. Rules for washing Calicoes,</span> <span class="page"><a href="#hint-31">103</a></span><br /> + +<span class="chapter">32. Rules for washing Silks,</span> <span class="page"><a href="#hint-32">103</a></span><br /> + +<span class="chapter">33. Rules for washing woolens,</span> <span class="page"><a href="#hint-33">104</a></span><br /> + +<span class="chapter">34. Rules for washing white Cotton Clothes,</span> <span class="page"><a href="#hint-34">105</a></span><br /> + +<span class="chapter">35. To clean silk and woolen <a name="corr3" id="corr3"></a>Shawls,</span> <span class="page"><a href="#hint-35">105</a></span><br /> + +<span class="chapter">36. To clean Silk Stockings,</span> <span class="page"><a href="#hint-36">106</a></span><br /> + +<span class="chapter">37. To clean Carpets,</span> <span class="page"><a href="#hint-37">106</a></span><br /> + +<span class="chapter">38. To clean feather Beds and Mattresses,</span> <span class="page"><a href="#hint-38">107</a></span><br /> + +<span class="chapter">39. To clean Light Kid Gloves,</span> <span class="page"><a href="#hint-39">107</a></span><br /> + +<span class="chapter">40. To remove Ink or grease spots from Floors,</span> <span class="page"><a href="#hint-40">107</a></span><br /> + +<span class="chapter">41. To clean Mahogany and Marble Furniture,</span> <span class="page"><a href="#hint-41">108</a></span><br /> + +<span class="chapter">42. To clean stone hearths and stoves,</span> <span class="page"><a href="#hint-42">108</a></span> +</div> + +<div><span class="pagenum"><a name="Page_xi" id="Page_xi">[xi]</a></span></div> + +<div class="toc"> +<span class="chapter">43. To clean Brass,</span> <span class="page"><a href="#hint-43">109</a></span><br /> + +<span class="chapter">44. To cleanse Vials and Pie Plates,</span> <span class="page"><a href="#hint-44">109</a></span><br /> + +<span class="chapter">45. Cautions Relative to Brass and Copper,</span> <span class="page"><a href="#hint-45">109</a></span><br /> + +<span class="chapter">46. To keep Pickles and Sweet Meats,</span> <span class="page"><a href="#hint-46">109</a></span><br /> + +<span class="chapter">47. Starch,</span> <span class="page"><a href="#hint-47">110</a></span><br /> + +<span class="chapter">48. To temper new Ovens and Iron Ware,</span> <span class="page"><a href="#hint-48">110</a></span><br /> + +<span class="chapter">49. To temper Earthen Ware,</span> <span class="page"><a href="#hint-49">111</a></span><br /> + +<span class="chapter">50. Preservatives against the ravages of Moths,</span> <span class="page"><a href="#hint-50">111</a></span><br /> + +<span class="chapter">51. To drive away various kinds of household vermin,</span> <span class="page"><a href="#hint-51">111</a></span><br /> + +<span class="chapter">52. To keep Meat in hot Weather,</span> <span class="page"><a href="#hint-52">112</a></span><br /> + +<span class="chapter">53. To Prevent polished Cutlery from rusting,</span> <span class="page"><a href="#hint-53">112</a></span><br /> + +<span class="chapter">54. To melt Fat for Shortening,</span> <span class="page"><a href="#hint-54">112</a></span><br /> + +<span class="chapter">55. To preserve Eggs fresh a year,</span> <span class="page"><a href="#hint-55">113</a></span><br /> + +<span class="chapter">56. To preserve Cream for long Voyages,</span> <span class="page"><a href="#hint-56">113</a></span><br /> + +<span class="chapter">57. Substitute for Milk and Cream in Tea or Coffee,</span> <span class="page"><a href="#hint-57">113</a></span><br /> + +<span class="chapter">58. To Cure Butter,</span> <span class="page"><a href="#hint-58">113</a></span><br /> + +<span class="chapter">59. To make salt Butter fresh,</span> <span class="page"><a href="#hint-59">114</a></span><br /> + +<span class="chapter">60. To take rankness from a small quantity of butter,</span> <span class="page"><a href="#hint-60">114</a></span><br /> + +<span class="chapter">61. Windsor Soap,</span> <span class="page"><a href="#hint-61">114</a></span><br /> + +<span class="chapter">62. To make Bayberry or Myrtle Soap,</span> <span class="page"><a href="#hint-62">115</a></span><br /> + +<span class="chapter">63. Cold Soap,</span> <span class="page"><a href="#hint-63">115</a></span> +</div> + +<p><span class="pagenum"><a name="Page_xii" id="Page_xii">[xii]</a></span></p> + + + +<hr style="width: 65%;" /> +<p><span class="pagenum"><a name="Page_1" id="Page_1">[1]</a></span></p> + +<h2 class="chapterhead"><a name="PRACTICAL_COOKERY" id="PRACTICAL_COOKERY"></a>PRACTICAL COOKERY.</h2> + + +<h3 class="sectionhead"><a name="recipe-1" id="recipe-1">1.</a> <i>Meat.</i></h3> + +<p>To be in perfection meat should be kept several days, when the weather +will admit of it. Beef and mutton should be kept at least a week in cold +weather, and poultry three or four days. In summer meat should be kept +in a cool airy place, away from the flies, and if there is any danger of +its spoiling sprinkle a little salt over it. When meat is frozen it +should be put in cold water and remain in it till the frost is entirely +out, if there is any frost in it when put to the fire, it will be +impossible to cook it well. Fresh meat should not be put into the pot +until the water boils. When meat is too salt, soak it in lukewarm water +for several hours, change the water before boiling it. Meat should boil +gently with just water enough to cover it, and the side that is to go up +on the table should be put down in the pot, as the scum that rises makes +the meat look dark, it should be taken off as soon as it rises. The +liquor in which all kinds of fresh meat is boiled, makes good soup.</p> + + +<h3 class="sectionhead"><a name="recipe-2" id="recipe-2">2.</a> <i>Roast Beef.</i></h3> + +<p>The tender loin and first and second cuts of the rack are the best +roasting pieces, the third and fourth cuts are good. The lower part of a +rack of beef should be cut off as it prevents the meat from roasting +thoroughly. When the beef is put to the fire to roast a little salt +should be sprinkled on it, and the bony side turned towards the fire, +when the ribs get well heated through, turn the meat, put it to a brisk +fire and baste it frequently till done. If the meat is a thick piece +allow fifteen minutes to each pound, to roast it in, if thin less time +will be required.</p> + +<p><span class="pagenum"><a name="Page_2" id="Page_2">[2]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-3" id="recipe-3">3.</a> <i>Beef Steak.</i></h3> + +<p>The tender loin is the best piece for broiling, that from the shoulder +clod or from the round is good and comes much cheaper. Beef before +broiling if not very tender, should be laid on a board and pounded. Wash +it in cold water, and broil it on a hot bed of coals, the quicker it is +cooked without being burnt the better it is. Cut up about quarter of a +pound of butter for 7 or 8 lbs. of beef, put the pieces into a platter +and when the steak is done, lay it on the butter, pepper and salt it on +both sides.</p> + + +<h3 class="sectionhead"><a name="recipe-4" id="recipe-4">4.</a> <i>Alamode Beef.</i></h3> + +<p>The round of beef is the best piece to alamode. The shoulder clod is +good and comes cheaper, it is also good stewed without any spices. For +five lbs. of beef soak about a pound of bread in cold water, when soft +drain off the water, mash the bread fine, put in a piece of butter, half +the size of a hen's egg, together with half a tea spoonful of salt, the +same quantity of mace, pepper, and cloves, also a couple of eggs and a +table spoonful of flour, mix the whole well together, then cut gashes in +the beef, and fill them with half of the dressing, put it in a bake pan +with boiling water, enough to cover it. The bake pan lid should be just +hot enough to scorch flour, put a few coals and ashes on the top, let it +stew constantly for two hours, then place the reserved dressing on top +of the meat, put in a piece of butter of the size of a hen's egg, heat +the bake pan lid till hot enough to brown the dressing, stew it an hour +and a half longer. When you have taken up the meat, if the gravy is not +thick enough, mix a tea spoonful or two of flour with a little water, +and stir it in, put in a couple of wine glasses of white wine, and a +small piece of butter.</p> + +<p><span class="pagenum"><a name="Page_3" id="Page_3">[3]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-5" id="recipe-5">5.</a> <i>Beef Liver.</i></h3> + +<p>The best way to cook liver, is to pour boiling water on it, dip it in +salt and water, then broil it till nearly done, with two or three slices +of salt pork previously dipped in flour, cut up the meat and pork into +strips about two inches long, lay the whole into a pan with a little +water, salt and pepper, put in a little butter, stew it four or five +minutes. It is more economical to fry or broil it, but it is not as +nice.</p> + + +<h3 class="sectionhead"><a name="recipe-6" id="recipe-6">6.</a> <i>To Corn Beef.</i></h3> + +<p><span class="pagenum"><a name="Page_4" id="Page_4">[4]</a></span></p><p>To every gallon of cold water, put a quart of rock salt, an oz. of salt +<a name="corr4" id="corr4"></a>petre, a quarter of a lb. of sugar and a couple of table spoonsful of +blown salt. (Some people use molasses instead of sugar but it is not as +good). No boiling is necessary, put your beef in the brine, as long as +any salt remains at the bottom of the brine it is strong enough. +Whenever any scum rises, the brine should be scalded, skimmed and more +sugar, salt and salt petre put in. When a piece of beef is put in the +brine a little salt should be added, and if the weather is warm cut +gashes in the beef, and fill them with salt. Keep a heavy weight on the +beef in order to keep it under the brine. The top of the weight is a +good place to keep fresh meat from spoiling in hot weather. In very hot +weather, it is difficult to corn beef in cold brine before it spoils, on +this account it is a good plan to corn it in the pot, it is done in the +following manner, to six or eight lbs. of beef put a tea cup of salt, +sprinkle flour on the side that is to go up on the table and put it down +in the pot, without any water in it, then turn in cold water enough to +cover it, boil it two hours then fill up the pot and boil it an hour and +a half longer.</p> + + +<h3 class="sectionhead"><a name="recipe-7" id="recipe-7">7.</a> <i>Mutton.</i></h3> + +<p>The saddle, is the best part for roasting, the shoulder and leg are good +roasted; but the latter is better boiled, with a piece of salt pork; a +tea cup of rice, improves the looks of it. Before putting the mutton +down to roast, rub a little butter on it, sprinkle on salt and pepper; +cloves, and <a name="corr5" id="corr5"></a>allspice improve it. Put a small piece of butter in the +dripping pan, and baste it frequently, the bony side should be turned +towards the fire first, and roasted. For boiling or roasting mutton, +allow a quarter of an hour to each pound.</p> + + +<h3 class="sectionhead"><a name="recipe-8" id="recipe-8">8.</a> <i>Veal.</i></h3> + +<p>The loin of veal is the best roasting piece, the breast and rack are +good roasting pieces, the breast makes a good pot pie. The leg is nice +for frying, and when <a name="corr6" id="corr6"></a>several slices have been cut off for cutlets the +remainder is nice boiled with about half a pound of salt pork. Veal for +roasting should be salted and peppered, and have a little butter rubbed +on it, baste it frequently, and unless the meat is very fat put a small +piece of butter in the dripping pan when the meat is put down to roast.</p> + + +<h3 class="sectionhead"><a name="recipe-9" id="recipe-9">9.</a> <i>Veal Cutlets.</i></h3> + +<p>Fry three or four slices of pork, when brown take them up. Cut part of a +leg of veal into slices about an inch thick and fry them in your pork +fat, when brown on both sides take it up, stir about half a tea cup of +clear water into the gravy, then mix a tea <a name="corr7" id="corr7"></a>spoonful or two of flour +with a little water and turn it in, soak a couple of slices of toasted +bread in the gravy lay them on the bottom of a platter place your meat, +and pork over the toast, then turn your gravy on the<span class="pagenum"><a name="Page_5" id="Page_5">[5]</a></span> meat. Some people +dip the veal into the white of an egg and roll it in pounded bread +crumbs before cooking it. It takes nearly an hour to cook this dish.</p> + + +<h3 class="sectionhead"><a name="recipe-10" id="recipe-10">10.</a> <i>Calf's Head.</i></h3> + +<p>Boil the head two hours together with the lights and feet, put in the +liver when it has boiled an hour and twenty minutes, before the head is +done, tie up the brains in a bag and boil them with it. When these are +done take them up and mash them fine, season them with salt, pepper and +butter, sweet herbs if you like, use them as the dressing for the head. +Some people prefer part of the liver and the feet for dressing, they are +prepared like the brains. The liquor that the calf's head is boiled in +makes a nice soup seasoned in a plain way, like any other veal soup, or +seasoned turtle fashion. The liquor should stand till the day after the +head is boiled when the fat should be skimmed off.</p> + + +<h3 class="sectionhead"><a name="recipe-11" id="recipe-11">11.</a> <i>Collops.</i></h3> + +<p>Cut part of a leg of veal into pieces three or four inches broad, +sprinkle flour on them, and fry in butter till brown, then turn in water +enough to cover the veal, when it boils take off the scum, put in two or +three onions, a blade of mace, let it stew gently three quarters of an +hour, put in a little salt, pepper and the juice of half a lemon. Take +it up, pour the gravy over it. The gravy should be previously thickened +with a little flour and water.</p> + + +<h3 class="sectionhead"><a name="recipe-12" id="recipe-12">12.</a> <i>Plaw.</i></h3> + +<p>Boil a piece of lean veal till tender. Then take it up cut it into +strips three or four inches long, put it back into the pot, with the +liquor it was boiled in, and<span class="pagenum"><a name="Page_6" id="Page_6">[6]</a></span> a couple of tea cups of rice to four lbs. +of the veal, put in a piece of butter of the size of a hen's egg, season +it with salt, pepper and sweet herbs, stew it gently till the water has +nearly boiled away. A little curry powder in this converts it into a +curry dish.</p> + + +<h3 class="sectionhead"><a name="recipe-13" id="recipe-13">13.</a> <i>A Fillet of Veal.</i></h3> + +<p>Take a leg of veal, cut off the shank, and cut gashes in the remainder. +Make a dressing of bread soaked soft and mashed, season it with salt, +pepper and sweet herbs, chop a little raw pork fine, and put it into the +dressing, if you have not pork use a little butter. Fill the gashes in +the meat with the dressing, put it in a bake pan with water enough to +just cover it, put the remainder of the dressing on top of the meat. For +six lbs. of veal, allow two hours steady baking. A leg of veal is nice +prepared in this manner and roasted.</p> + + +<h3 class="sectionhead"><a name="recipe-14" id="recipe-14">14.</a> <i>Lamb.</i></h3> + +<p>The fore and hind quarter of lamb are good roasting pieces. Sprinkle +salt and pepper on the lamb and turn the bony side towards the fire +first, if not fat, rub on a little butter and put a little in the +dripping pan, baste it frequently. These pieces are good stuffed like a +fillet of veal, and roasted, the leg is also good cooked in the same +manner, but it is better boiled with a little pork or salt, allow +fifteen minutes boiling to each lb. The breast of lamb is good roasted, +broiled, or corned and boiled, it is also good made into a pot pie. The +fore quarter with the ribs divided is good broiled, the bones of this as +well as of all other kinds of meat when put down to broil should be put +toward the fire, a little butter, pepper and salt should be put on it. +Lamb is very apt to spoil in warm weather, if you wish to keep a leg +several days,<span class="pagenum"><a name="Page_7" id="Page_7">[7]</a></span> put it in brine, it should not be put in with pork, as +fresh meat is apt to injure the pork.</p> + + +<h3 class="sectionhead"><a name="recipe-15" id="recipe-15">15.</a> <i>Shoulder of Lamb Grilled.</i></h3> + +<p>The shoulder of lamb is good roasted or cooked in the following manner. +Score it in chequers about an inch long, rub it over with a little +butter and the yolk of an egg, then dip it into finely pounded bread +crumbs, sprinkle on salt, pepper and sweet herbs, broil or roast it till +of a light brown. This is good with plain gravy or sauce, made in the +following manner, with half a pint of the gravy, (or the same quantity +of drawn butter,) put a table spoonful of tomato catsup, the juice of +half a lemon, a little salt and pepper.</p> + + +<h3 class="sectionhead"><a name="recipe-16" id="recipe-16">16.</a> <i>Lamb's Fry.</i></h3> + +<p>The heart and sweet bread are nice fried plainly, or dipped into the +white of an egg and fine bread crumbs, they should be fried in lard.</p> + + +<h3 class="sectionhead"><a name="recipe-17" id="recipe-17">17.</a> <i>Turkey.</i></h3> + +<p>Take out the inwards and wash both the inside and outside of the turkey. +Prepare a dressing of either boiled potatoes mashed fine or bread soaked +in cold water, the water should be squeezed out of the bread, mash it +fine, add a small piece of butter or pork chopped fine, put in pepper, +salt, and sweet herbs if you like them, an egg mixed with the dressing +makes it cut smoother.</p> + +<p>Fill the crop and body of the turkey with the dressing, sew it up, tie +up the legs and wings rub on a little salt and butter. Roast it from two +to three hours according to the size; twenty five minutes for every +pound is a good rule. A turkey should be roasted slowly at first and +basted frequently, the inwards of a<span class="pagenum"><a name="Page_8" id="Page_8">[8]</a></span> turkey should be boiled till +tender, and the liquor they are boiled in, used for the gravy, when you +have taken up the inwards, mix a little flour and water smoothly +together, and stir it into the skillet, put in a little of the drippings +of the turkey, season it with salt and pepper, and sweet herbs if you +like. Drawn butter is used for boiled turkey. A turkey for boiling +should be dressed like one for roasting, tie it up in a cloth unless you +boil rice in the pot with it, if you use rice, put in a tea cup two +thirds full, a small piece of pork boiled with the turkey, improves it. +If you wish to make a soup of the liquor in which the turkey is boiled, +let it stand till the next day and then skim off the fat.</p> + + +<h3 class="sectionhead"><a name="recipe-18" id="recipe-18">18.</a> <i>Goose.</i></h3> + +<p>If a goose is tender under the wing, and you can break the skin easily +by running the head of a pin across the breast, there is no danger of +its being tough. A goose should be dressed in the same manner, and +roasted the same length of time, as a turkey.</p> + + +<h3 class="sectionhead"><a name="recipe-19" id="recipe-19">19.</a> <i>Chickens.</i></h3> + +<p>Chickens for roasting or boiling, should have a dressing prepared like +that for turkies. Half a tea cup full of rice boiled with the chickens, +makes them look white, they will be less liable to break if the water is +cold when they are put in to boil, a little pork boiled with the +chickens improves them, if you do not boil any pork with them, put in a +little salt. Chickens for broiling should be split, the inwards taken +out, and the chicken washed inside and out, put the bony side down on +the gridiron, and broil it very slowly till brown then turn it, when +done take it up, salt, and butter it. About forty minutes is required to +broil a common sized chicken. For roast chicken, boil the liver and +gizzard by themselves and use the water for gravy, cut the inwards in +slices, and put them in.</p> + +<p><span class="pagenum"><a name="Page_9" id="Page_9">[9]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-20" id="recipe-20">20.</a> <i>Fricassee Chickens.</i></h3> + +<p>The chickens should be jointed, the inwards taken out, and the chickens +washed, put them in a stew pan with the skin side down, on each layer +sprinkle salt and pepper; put in three or four slices of pork, just +cover them with water, and let them stew slowly till tender. Then take +them up, mix a tea spoonful of flour smoothly, with a little water, and +stir it into the gravy, add a piece of butter of the size of a hen's +egg, put the chickens back into the stew pan, let them stew slowly for +four or five minutes. When you have taken up the chickens, put two or +three slices of toast into the gravy, and when soaked soft lay it in a +platter and lay the chickens on top, and turn the gravy upon it. If you +wish to brown the chickens, reserve the pork and fry it by itself, when +brown take it up and put in the chickens, (when they are stewed tender,) +and let them fry till of a light brown.</p> + + +<h3 class="sectionhead"><a name="recipe-21" id="recipe-21">21.</a> <i>Pigeons.</i></h3> + +<p>Take out the inwards and stuff them, with a dressing prepared like that +for turkies, put them in the pot with the breast side down, the water +should more than cover them, when nearly done put in a quarter of a lb. +of butter to every dozen of pigeons, mix a little flour and water and +stir into the gravy. When stewed tender, if you wish to brown them, take +them up, and fry them in a little pork fat or butter, an hour before +they are done, put on a heated bake pan lid. They are very good split +open and stewed with a dressing made and warmed up separately with a +little of the gravy. It takes about two hours to cook tender pigeons and +three for tough ones. Tender pigeons are good stuffed and roasted. They +should be buttered just before they are taken from the fire.</p> + +<p><span class="pagenum"><a name="Page_10" id="Page_10">[10]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-22" id="recipe-22">22.</a> <i>Ducks.</i></h3> + +<p>Are good stewed like pigeons, or roasted. Two or three onions in the +dressing of wild ducks takes out the fishy taste. If ducks or any other +fowls are slightly injured by being kept too long, dip them in weak sal +eratus and water before cooking them.</p> + + +<h3 class="sectionhead"><a name="recipe-23" id="recipe-23">23.</a> <i>Baked Pig.</i></h3> + +<p>Take out the inwards, cut off the first joint of the feet and boil them +till tender, take them up and take out the bones, chop them a little. +Prepare a dressing of bread soaked and mashed fine, season it with salt, +pepper, butter, and sweet herbs, if you like, fill the pig with the +dressing, rub a little butter on the out side to prevent its blistering. +If you wish to have it go on the table whole, put it into a long +dripping pan, put in a little water, set it in a well heated oven, bake +it from two hours and a half to three, according to the size. When done +take out a little of the dressing, and mix it with the chopped inwards, +and feet, put in a little butter pepper and salt, let the pig stand in +the open air a few minutes before it goes on the table, in order to make +it crispy.</p> + + +<h3 class="sectionhead"><a name="recipe-24" id="recipe-24">24.</a> <i>Pressed Head.</i></h3> + +<p>Boil ears, forehead, and rind, (the cheek is good but is better corned +and smoked), boil them till the meat will almost drop from the bones, +take them up when cold, cut the meat in strips about an inch long and +half an inch broad, warm it in a little of the liquor in which the meat +was boiled, season it with pepper, salt, cloves, nutmeg and cinnamon, +when hot take it up and put it in a strong bag, put a heavy weight upon +it, and let it remain till perfectly cold.</p> + +<p><span class="pagenum"><a name="Page_11" id="Page_11">[11]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-25" id="recipe-25">25.</a> <i>Souse.</i></h3> + +<p>Take <a name="corr8" id="corr8"></a>pig's ears and feet, clean them thoroughly, boil them till tender, +take them out and when cold split them, lay them in a deep dish, pour on +boiling vinegar strongly spiced with pepper corns, cloves and nutmeg, +put in a little salt. When cold they are fit to cook. Fry them in lard. +They will keep good pickled for four or five weeks.</p> + + +<h3 class="sectionhead"><a name="recipe-26" id="recipe-26">26.</a> <i>Tripe.</i></h3> + +<p>After being scoured should be soaked in salt and water, seven or eight +days, changing the water every other day. Then boil it till tender, +which will take eight or ten hours. It is then fit for broiling, frying, +or pickling. It is pickled like souse.</p> + + +<h3 class="sectionhead"><a name="recipe-27" id="recipe-27">27.</a> <i>Ham.</i></h3> + +<p>A ham that weighs ten lbs. should be boiled four or five hours, if too +salt the water should be changed. Before it goes on to the table take +off the rind, put pepper or whole clove in the form of diamonds all over +it. The Virginia way of curring Hams is the following, dissolve two oz. +of salt petre, two tea spoonsful of sal eratus, for every 16 lbs. of +ham, add molasses in the proportion of a gallon to a hogshead of brine. +Make a salt pickle as strong as possible, put the above ingredients in +it, then put the hams in, and let them remain for six weeks. Take them +out and smoke them for three months. Hams cured in this way will keep +good a long time and are very fine flavored.</p> + + +<h3 class="sectionhead"><a name="recipe-28" id="recipe-28">28.</a> <i>Tongues.</i></h3> + +<p>Cut off the roots of the tongues, make a brine like that for curing +beef, let the tongues remain in it for a<span class="pagenum"><a name="Page_12" id="Page_12">[12]</a></span> week, then, smoke them eight +or ten days. They require boiling four or five hours. The roots make +very nice mince pies, but are not good smoked.</p> + + +<h3 class="sectionhead"><a name="recipe-29" id="recipe-29">29.</a> <i>Curries.</i></h3> + +<p>Chickens, pigeons, mutton chops, veal, lamb and lobsters, make good +curries. The meat should be boiled till nearly tender, if made of fowls +they should be jointed before they are boiled. Put a little butter in a +stew pan, when melted put in the meat and cover it with part of the +liquor it was boiled in, let it stew for ten or fifteen minutes. For 4 +lbs. of meat, mix a table spoonful of curry powder, with one of flour, +or a tea cup of boiled rice, put in a little water, and a table spoonful +of melted butter, and half a tea spoonful of salt, turn the whole over +the meat, and let it stew six or eight minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-30" id="recipe-30">30.</a> <i>Curry Powder.</i></h3> + +<p>Pound fine, one oz. of ginger, one of mustard, one of pepper three of +coriander seed, the same quantity of turmeric, half an oz. of cardamums, +quarter of an oz. of cayenne pepper, the same quantity of cinnamon and +cummin seed. Pound the whole well together, sift and put them in a +bottle.</p> + + +<h3 class="sectionhead"><a name="recipe-31" id="recipe-31">31.</a> <i>Chicken Pie.</i></h3> + +<p>Joint the chickens, and boil them, till nearly tender in water just +sufficient to cover them. Take them up and lay them in a dish, lined +with pie crust, on each layer of the chickens, sprinkle pepper and salt, +put in a little of the liquor that they were boiled in, three or four +slices of pork and a small piece of butter, sprinkle flour over the +whole. Cover it with a nice pie crust, ornament it with pastry cut in +narrow strips. Bake it an hour and a quarter.</p> + +<p><span class="pagenum"><a name="Page_13" id="Page_13">[13]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-32" id="recipe-32">32.</a> <i>Beef and Mutton Pie.</i></h3> + +<p>Take meat that is tender, pound it out thin, and boil it ten minutes. +Take it up, cut off the bony and gristly parts, season the meat highly +with pepper and salt, butter it, and cut it in narrow strips. Line a +deep dish, with piecrust, put in the meat, and to each layer, put a tea +spoonful of tomato catsup, and a table spoonful of water, sprinkle flour +over the whole, and cover it with piecrust, ornament it as you please +with pastry. Cold roast, or boiled beef and mutton, cut in bits, and +seasoned highly with salt and pepper, make a nice pie, put them in a +dish, and turn a little melted butter over them, pour on water till you +can just see it at the top.</p> + + +<h3 class="sectionhead"><a name="recipe-33" id="recipe-33">33.</a> <i>Chicken and Veal Pot Pie.</i></h3> + +<p>Boil the meat until about half done, if chickens they should be jointed. +Take up the meat, and put it in a pot with a layer of crust, to each +layer of meat; have a layer of crust on the top, cover the whole with +the liquor the meat was boiled in. Keep a tea kettle of boiling water, +to turn in when the water boils away, (cold water makes the crust +heavy.) If you wish to have it brown, heat a bake pan lid, and cover the +pot while it is cooking, which takes about an hour. The crust for the +pie is good, made like common pie crust, only very plain, roll it about +an inch thick, cut it with a tumbler, into small cakes. Raised pie +crust, is generally preferred to any other, it is made in the following +manner. Rub together, three pints of flour one cup of butter, half a tea +spoonful of salt, and then turn in a tea cup of yeast, and half a pint +of water. Set it in a warm place to rise, when risen, (which will be in +the course of ten or twelve hours, in cold weather,) roll it out, and +cut it<span class="pagenum"><a name="Page_14" id="Page_14">[14]</a></span> into small cakes. If it is not stiff enough to roll out, knead +in a little flour, if too stiff, put in a little water. Potatoe pie +crust is good, boil the potatoes, peel and mash them fine, put in a tea +spoonful of salt, a piece of butter of the size of a hen's egg, and half +a pint of milk, mix flour with it till of the right consistency to roll +out, cut it into cakes, and put them with the meat. A very good way to +make the crust, when you happen to have unbaked wheat bread; is to roll +out the dough several times and spread butter on it each time, let it +lay about half an hour, before you put it with the meat.</p> + + +<h3 class="sectionhead"><a name="recipe-34" id="recipe-34">34.</a> <i>To Frizzle Beef.</i></h3> + +<p>Take tender smoked beef and shave it off thin, put it in a stew pan, +with boiling water enough to cover it, let it stew ten or fifteen +minutes; three or four minutes before it is done, thicken the water it +is stewed in with a little flour, when taken up sprinkle on a little +pepper. This makes a nice dish for breakfast, provided the beef is moist +and tender.</p> + + +<h3 class="sectionhead"><a name="recipe-35" id="recipe-35">35.</a> <i>Warmed over Meats.</i></h3> + +<p>Boiled or roasted veal makes a nice dish, chopped very fine, and warmed +up with a little pepper, a small piece of butter, and a little water, if +you have gravy, it is very good instead of the butter and water. A +little nutmeg and the rind and juice of half a lemon improve it, the +rind should be chopped very fine, (none of the white part should be +used.) When well heated through, take it up and cut a couple of lemons +in slices, and lay over it. Veal and fresh or salt beef, are all of them +good, minced fine, with boiled potatoes, and warmed up with pepper, salt +and gravy, if you have not gravy, use a little butter and water. Some +people like boiled onions, or turnips,<span class="pagenum"><a name="Page_15" id="Page_15">[15]</a></span> chopped fine, and mixed with the +minced meat, instead of potatoes. Veal, lamb and mutton, are good cut in +small strips, and warmed with boiled potatoes, cut in slices, and +pepper, salt, and gravy. Roast beef and mutton, if not cooked too much, +are nice cut in slices, and just scorched on a gridiron. Meat when +warmed over, should only be on the fire just long enough to get heated +well through, if on the fire long, most of the nourishment of the meat +will be extracted, and it will be very indigestible. Cold fowls are nice +jointed and warmed up, with a little water and salt, then take the <a name="corr9" id="corr9"></a>fowls +out of the water, put them in a frying pan, that has a little hot butter +in it, and fry them, till of a light brown, they should have a little +flour sprinkled over them before they are browned. Thicken the water +with flour, that the fowls were warmed in, put a little butter in it, +and turn it over the meat, when taken up.</p> + + +<h3 class="sectionhead"><a name="recipe-36" id="recipe-36">36.</a> <i>A Ragout of Cold <a name="corr10" id="corr10"></a>Veal.</i></h3> + +<p>Cut boiled or roasted veal, in nice slices, flour and fry them in +butter, till of a light brown. Then take them up and turn a little hot +water into the butter they were fried in, mix a little flour with water +and into the gravy, season it with salt, pepper, mace, and catsup, if +you have any, and a little lemon juice. Put in the meat and stew it till +very hot.</p> + + +<h3 class="sectionhead"><a name="recipe-37" id="recipe-37">37.</a> <i>Drawn Butter.</i></h3> + +<p>Mix a couple of tea spoonsful of flour, gradually with a little water, +stir it till free from lumps, thin it, and stir it into half a pint of +boiling water, let it boil four or five minutes, then put in about a +quarter of a lb. of butter, previously cut in small pieces, set it where +it will melt gradually. If carefully mixed it will be free from lumps, +if not strain it, before it is<span class="pagenum"><a name="Page_16" id="Page_16">[16]</a></span> put on to the table. If the butter is to +be eaten on fish, cut up several boiled eggs into it. A little curry +powder sprinkled in it, will convert it into curry sauce.</p> + + +<h3 class="sectionhead"><a name="recipe-38" id="recipe-38">38.</a> <i>Burnt Butter.</i></h3> + +<p>Put a couple of ounces of butter, in a frying pan, set it on the fire, +when of a dark brown color, put in a table spoonful of vinegar, a little +pepper and salt. This is nice for fish, or boiled eggs.</p> + + +<h3 class="sectionhead"><a name="recipe-39" id="recipe-39">39.</a> <i>Roast Meat Gravy.</i></h3> + +<p>Meat when put down to roast, should have about a pint of water in the +dripping pan. If you like your gravy very rich, skim off the top of the +drippings to your meat, and use them, if you like it plain, stir up the +drippings, strain them and put in a skillet and boil them. Mix a tea +spoonful of flour, with a little cold water, and stir it into the gravy. +Lamb and veal require a little butter in the gravy.</p> + + +<h3 class="sectionhead"><a name="recipe-40" id="recipe-40">40.</a> <i>Sauce for cold Meat, Fish or Salad.</i></h3> + +<p>Mix the yolks of two eggs boiled soft, with a mustard spoonful of made +mustard, a little salt and pepper, two table spoonsful of salad oil, or +melted butter, when well mixed, put in three table spoonsful of vinegar. +A table spoonful of tomato, or mushroom, catsup, improves it.</p> + + +<h3 class="sectionhead"><a name="recipe-41" id="recipe-41">41.</a> <i>Wine Sauce for Venison or Mutton.</i></h3> + +<p>Warm half a pint of the drippings, or the liquor, the meat was boiled +in. When it boils, mix a tea spoonful of scorched flour, with a little +water, and stir it in, put in a little pepper, salt, and quarter of a<span class="pagenum"><a name="Page_17" id="Page_17">[17]</a></span> +tea spoonful of cloves, put in a table spoonful of currant jelly, and +half a tumbler full of wine, just before you take it from the fire. Many +people prefer melted currant jelly, to any other sauce for venison.</p> + + +<h3 class="sectionhead"><a name="recipe-42" id="recipe-42">42.</a> <i>Rice Sauce.</i></h3> + +<p>Boil half a tea cup of rice, till soft, then stir in two table spoonsful +of milk, a little salt, and a nutmeg, or mace, sweet herbs, a boiled +onion, and strain it. This is a very nice accompaniment to game.</p> + + +<h3 class="sectionhead"><a name="recipe-43" id="recipe-43">43.</a> <i>Oyster Sauce.</i></h3> + +<p>Take the juice of your oysters, and to a pint put a couple of sticks of +mace, a little salt and pepper, put it on the fire, when it boils, mix +two tea spoonsful of flour, with a little milk, and stir it in. When it +has boiled two or three minutes, put in about half a pint of solid +oysters, a piece of butter of the size of half an egg, when scalded +through take them up.</p> + + +<h3 class="sectionhead"><a name="recipe-44" id="recipe-44">44.</a> <i>Liver Sauce for Fish.</i></h3> + +<p>Boil the liver of the fish, then mash it fine, stir it into drawn +butter, put in a little cayenne or black pepper, a couple of tea +spoonsful of lemon juice, and a table spoonful of catsup.</p> + + +<h3 class="sectionhead"><a name="recipe-45" id="recipe-45">45.</a> <i>Lobster Sauce.</i></h3> + +<p>Mash the yolks of two eggs, boiled soft, with the spawn of the lobster, +and a tea spoonful of water, when rubbed smooth, put in a mustard +spoonful of made mustard, two table spoonsful of salad oil, or melted +butter, a little salt, pepper, and five table spoonsful of vinegar.</p> + +<p><span class="pagenum"><a name="Page_18" id="Page_18">[18]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-46" id="recipe-46">46.</a> <i>Chicken Salad.</i></h3> + +<p>Boil four eggs three minutes, take them out of the shell mash, and mix +them, with a couple of table spoonsful, of olive oil, or melted butter, +two thirds of a tumbler of vinegar, a tea spoonful of mixed mustard, +half a tea spoonful of salt, quarter of a tea spoonful of pepper, and a +little essence of celery, if you have any. Cut up a boiled chicken that +weighs two or three pounds, into small strips, and turn the sauce over +it.</p> + + +<h3 class="sectionhead"><a name="recipe-47" id="recipe-47">47.</a> <i>Sauce for Turtle, or Calf's Head.</i></h3> + +<p>To half a pint of drawn butter, or thickened beef gravy, put the juice +of half a lemon, a little sage, basil, or sweet marjoram, a little +cayenne pepper, and a wine glass of white wine, just before you take it +up.</p> + + +<h3 class="sectionhead"><a name="recipe-48" id="recipe-48">48.</a> <i>Apple Sauce.</i></h3> + +<p>Pare and quarter the apples, take out the cores, stew them in cider. +When soft take them up, put in a piece of butter of the size of a +walnut, to every quart of the sauce, sweeten it to your taste, with +brown sugar. Another way which is very good, is to boil the apples, with +a few quinces, in new cider, and molasses enough to sweeten them, till +reduced to half the quantity. This kind of sauce will keep good for +several months.</p> + + +<h3 class="sectionhead"><a name="recipe-49" id="recipe-49">49.</a> <i>Pudding Sauce.</i></h3> + +<p>Mix a tea cup of butter, with two of nice brown sugar, when white, put +in a wine glass of wine, or brandy, flavor it with nutmeg, essence of +lemon or rosewater. If you wish to have it liquid make two<span class="pagenum"><a name="Page_19" id="Page_19">[19]</a></span> thirds of a +pint of thin starch, and stir it into the butter and sugar. If you wish +to have it foam, put in a little cider. Cider instead of wine, or +brandy, answers very well, for common pudding sauce.</p> + + +<h3 class="sectionhead"><a name="recipe-50" id="recipe-50">50.</a> <i>Tomato Catsup.</i></h3> + +<p>Wipe the tomatoes, which should be perfectly ripe. Boil them till soft +in a little water. Strain the whole through a sieve, season it highly, +with salt, pepper, cloves, allspice and mace, then boil it fifteen +minutes. Let it stand twenty four hours, then take off the watery part, +bottle the remainder, seal it tight, and keep it in a cool place. Made +in this way it will keep the year round. The catsup, should be stewed in +tin, and the later in the season it is made, the less liable will it be +to spoil.</p> + + +<h3 class="sectionhead"><a name="recipe-51" id="recipe-51">51.</a> <i>Mushroom Catsup.</i></h3> + +<p>Put a layer of fresh mushrooms, in a deep dish, sprinkle a little salt +over them, then put in another layer of mushrooms, and salt, and so on, +till you get in all the mushrooms, let them stand several days, then +mash them fine; to each quart, put a tea spoonful, of black pepper, put +it in a stone jar tightly covered, set it in a pot of boiling water, +boil it two hours, then strain it without squeezing the mushrooms. Boil +the juice half an hour, skim it well, let it stand a few hours to +settle, then turn it off carefully through a sieve, bottle, cork, and +seal it tight, set it in a cool place.</p> + + +<h3 class="sectionhead"><a name="recipe-52" id="recipe-52">52.</a> <i>Essence of Celery.</i></h3> + +<p>Steep half an oz. of bruised celery seed, in a quarter of a pint of +brandy, for a fortnight. A few drops of this, will give a fine flavor to +soup.</p> + +<p><span class="pagenum"><a name="Page_20" id="Page_20">[20]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-53" id="recipe-53">53.</a> <i>Soup Herb Spirit.</i></h3> + +<p>Those who like a variety of herbs, in soup, will find it very +convenient, to have the following mixture. Take when in their prime, +thyme, sweet marjoram, sweet basil, and summer savory, dry, pound, and +sift them, steep them in brandy. The herb spirit will be fit for use, in +the course of a fortnight.</p> + + +<h3 class="sectionhead"><a name="recipe-54" id="recipe-54">54.</a> <i>Veal Soup.</i></h3> + +<p>A leg of veal, after enough has been cut off for cutlets, makes a soup +nearly as good as calves head. Boil it with a cup two thirds full of +rice, a pound and a half of pork, season it with salt, pepper, and sweet +herbs, if you like, a little boiled celery cut in slices, or a little +essence of celery improves it, parsly, carrot, and onions, boiled in the +soup, are liked by some people.</p> + +<p>If you wish for balls in your soup, chop veal fine, mix it with a couple +of eggs, a few bread crumbs, a small piece of butter, or raw pork +chopped fine, put in salt and pepper, to your taste, or a little curry +powder, boil them in the soup. Just before you take the soup up, put in +a couple of slices of toast, cut into small pieces. The veal should be +taken up before the soup is seasoned.</p> + + +<h3 class="sectionhead"><a name="recipe-55" id="recipe-55">55.</a> <i>Black Soup.</i></h3> + +<p>The shank of beef, is the best part for soup, cold roast beef bones, and +beef steak, make very good soup. Boil the shank four or five hours, in +water enough to cover it. Half an hour before the soup goes on the +table, take out the meat, thicken the soup with scorched flour mixed +with cold water, season it with pepper, salt, nutmeg, and cloves, a +little tomato catsup improves it, put in sweet herbs or herb spirit if +you like.</p> + +<p><span class="pagenum"><a name="Page_21" id="Page_21">[21]</a></span>Some people boil onions in the soup, but as they are very disagreeable +to many persons, it is better to boil them and put them in a dish by +themselves. Take bread soaked soft, mash it well and put in a little of +the boiled beef chopped fine, a couple of eggs, a very little flour, +season it highly with salt, pepper, cloves, and mace, do it up in small +balls and boil them in the soup fifteen minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-56" id="recipe-56">56.</a> <i>Calf's Head or mock Turtle Soup.</i></h3> + +<p>Boil the head till perfectly tender, then take it out, strain the +liquor, and set it away till the next day, then skim off the grease. Cut +up the meat, and put it in the liquor, together with the lights, (the +brains should be reserved for the balls) warm it, and season it with +salt, pepper, cloves, mace, and sweet herbs if you like and onions, let +it stew gently for half an hour. Just before taking it up add half a +pint of white wine. For the balls chop lean veal fine, with a small +piece of raw salt pork, add the brains, and season it highly with salt, +pepper, cloves, mace, and sweet herbs, or curry powder, make it up into +balls, about the size of half a hen's egg, boil part in the soup, and +fry the remainder, and put them in a dish by themselves.</p> + + +<h3 class="sectionhead"><a name="recipe-57" id="recipe-57">57.</a> <i>Chicken or Turkey Soup.</i></h3> + +<p><span class="pagenum"><a name="Page_22" id="Page_22">[22]</a></span></p><p>The liquor that turkey or chicken is boiled in makes a good soup, with +half a tea cup of rice, and <a name="corr11" id="corr11"></a>a lb. of pork boiled in it. If you do not +like it very fat, let it stand till the next day after the turkey is +boiled, skim off the fat, season it with salt, pepper, and sweet herbs. +If you like vegetables in soup, boil them by themselves, slice them up +when done and put them in the turreen with toasted bread, cut in small +pieces; or toasted crackers. When the soup is hot, turn it on them.</p> + + +<h3 class="sectionhead"><a name="recipe-58" id="recipe-58">58.</a> <i>Oyster Soup.</i></h3> + +<p>Take a couple of quarts of oysters out of the liquor with a fork, strain +the liquor, and if there are any shells in them rinse them off. To each +quart put a pint of milk or water. Set them on the fire, when it begins +to simmer skim it, mix three tea spoonsful of flour, with a little milk, +stir it in when the oysters boil, when it boils again take it up and +season it with salt, pepper, a table spoonful of tomato catsup, a table +spoonful of vinegar and a small lump of butter; turn it on to a slice of +toast cut in pieces.</p> + + +<h3 class="sectionhead"><a name="recipe-59" id="recipe-59">59.</a> <i>Pea Soup.</i></h3> + +<p>To a quart of peas, put a quart of cold water soak them over night, in a +warm place. Next day set them to boiling four or five hours, before they +are to be eaten, put in a couple of lbs. of pork to two quarts of the +peas, add in a little more water, if not likely to be sufficiently soft, +put in a tea spoonful of saleratus half an hour before you take up the +soup.</p> + + +<h3 class="sectionhead"><a name="recipe-60" id="recipe-60">60.</a> <i>To Bake Beans.</i></h3> + +<p>Pick over the beans, wash, and put them in a pot with cold water enough +to cover them, hang them over the fire where they will keep just +lukewarm. When they begin to grow soft, stew them over a hot fire +several minutes, with a heaping tea spoonful of saleratus. Then take +them up with a skimmer, and put them in a baking pot, gash a lb. of pork +and put it down in the pot so as to have the beans just cover it, pour +in cold water till you can see it at the top. They will bake in a hot +oven in the course of three hours; but they will be better to remain in +it five or six. Beans are very good stewed, without being baked.</p> + +<p><span class="pagenum"><a name="Page_23" id="Page_23">[23]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-61" id="recipe-61">61.</a> <i>Poached Eggs.</i></h3> + +<p>Break your eggs into a dish and beat them to a foam. Then put them on a +few coals, put in a small lump of butter, a little salt, let them cook +very slowly, stirring them constantly till they become quite thick, then +take them up, and turn them on buttered toast.</p> + + +<h3 class="sectionhead"><a name="recipe-62" id="recipe-62">62.</a> <i>To Boil Eggs.</i></h3> + +<p>They should be put into boiling water, and if you wish to have them +soft, three minutes is long enough to boil them, if you wish to have +them hard, they should boil five minutes. Another way to boil them, is +to break the shells and drop the eggs, into a frying pan of boiling +water, let them boil three or four minutes. If you do not use the eggs, +as a garnish, salt and butter them, when you take them up.</p> + + +<h3 class="sectionhead"><a name="recipe-63" id="recipe-63">63.</a> <i>Omelet.</i></h3> + +<p>Beat your eggs to a froth, leaving out half the whites, put in a couple +of ounces, of fine minced ham, corned beef or veal, when veal is used, a +little salt will be requisite. Fry it in butter, till it begins to +thicken. When it is brown on the underside, it is sufficiently cooked. +If you wish to have it brown on the top, put a heated bake pan lid over +it, as soon as it has set.</p> + + +<h3 class="sectionhead"><a name="recipe-64" id="recipe-64">64.</a> <i>Fresh Fish.</i></h3> + +<p>Fresh fish for boiling, or broiling, are the best the day after they are +caught. They should be cleaned, washed, and half a tea cup of salt, +sprinkled on the inside of them, and a little pepper, if they are to be<span class="pagenum"><a name="Page_24" id="Page_24">[24]</a></span> +broiled. Set them in a cool place. When fresh fish are boiled, they +should be put in a strainer, or sewed up in a cloth carefully; put them +in cold water, with the backbone down; with eight or ten pounds of fish, +boil half a tea cup of salt. Many people do not put their fish into the +pot, until the water boils, but it is not a good plan, as the outside +gets cooked too much, before the inside is cooked sufficiently. Fish for +frying, should be wiped dry after being washed, and flour sprinkled on +them. For five or six lbs. of fish, fry three or four slices of pork, +when brown, take them up, and put in the fish, if the pork does not make +sufficient fat, to fry the fish in, add a little lard. For good plain +gravy, mix a tea spoonful or two of flour with a little water, and turn +in, when you have taken up the fish; when well mixed, add a little +butter and pepper, when it boils, turn it on to the fish. Boiled fish, +should be served up with drawn butter, or liver sauce. For a garnish to +boiled fish, boil several eggs five minutes, cool them in water, then +take off the shells, and cut them in slices, and lay them round the +fish; parsly and pepper grass, are also a pretty garnish for boiled +fish. For broiling fish the gridiron should be greased with a little +butter, the inside of the fish should be broiled first.</p> + + +<h3 class="sectionhead"><a name="recipe-65" id="recipe-65">65.</a> <i>Fresh Cod</i>,</h3> + +<p>Is good boiled, fried, baked, or made into a chowder. It is too dry a +fish to broil.</p> + + +<h3 class="sectionhead"><a name="recipe-66" id="recipe-66">66.</a> <i>Halibut</i>,</h3> + +<p>Is nice cut in slices, and broiled or fried; the fins and the thick +part, are good boiled.</p> + + +<h3 class="sectionhead"><a name="recipe-67" id="recipe-67">67.</a> <i>Striped and Sea Bass</i>,</h3> + +<p>Are good fried, boiled, broiled, baked or made into a chowder.</p> + +<p><span class="pagenum"><a name="Page_25" id="Page_25">[25]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-68" id="recipe-68">68.</a> <i>Black Fish.</i></h3> + +<p>Black fish are the best fried, or boiled, they will do to broil but are +not so nice as cooked in any other way.</p> + + +<h3 class="sectionhead"><a name="recipe-69" id="recipe-69">69.</a> <i>Shad.</i></h3> + +<p>Fresh shad are the best bloated and broiled; but they are good boiled or +fried, the spawn and liver are nice fried in lard. Salt shad is good +boiled, without any soaking, if liked quite salt, if not pour on +scalding water, and let them soak in it, half an hour, then drain off +the water, and boil them twenty <a name="corr12" id="corr12"></a>minutes. Salt shad and mackerel for +broiling, should be soaked twenty four hours, in cold water, the water +should be changed several times. To salt twenty five shad, mix one pound +of sugar, a peck of rock salt, two quarts of fine salt, and quarter of a +pound of salt petre. Put a layer of it at the bottom of the keg, then a +layer of shad, with the skin side down, sprinkle on the mixed salt, +sugar, and salt petre, and so on till you get in all the shad. Lay a +heavy weight on the shad, to keep it under brine. If there is not brine +enough in the course of a week, add a little more sugar, salt, and salt +petre.</p> + + +<h3 class="sectionhead"><a name="recipe-70" id="recipe-70">70.</a> <i>Chowder.</i></h3> + +<p>Fry three or four slices of pork until brown. Cut each of your fish into +five or six slices, flour and put a layer of them in your pork fat, +sprinkle on pepper and very little salt, cloves, and mace, if you like, +lay on several crackers, previously soaked soft, in cold water, and +several bits of your fried pork, this operation repeat, till you get in +all your fish, then turn on nearly water enough to cover them, put on a +heated bake pan<span class="pagenum"><a name="Page_26" id="Page_26">[26]</a></span> lid. When the fish has stewed about twenty minutes, +take them up, and mix a tea spoonful of flour, with a little water, and +stir it into the gravy, add about an ounce of butter, and cloves. Half a +pint of white wine, and the juice of half a lemon, or a tea cup of +tomato catsup, improve it. Bass and Cod, make the best chowder. Some +people like them made of clams, the hard part should be cut off.</p> + + +<h3 class="sectionhead"><a name="recipe-71" id="recipe-71">71.</a> <i>Stuffed and Baked Fish.</i></h3> + +<p>Soak bread in cold water, till soft, then squeeze out all the water, +mash it and mix it with a piece of butter, of the size of a hen's egg, a +little salt, pepper, cloves, and mace, a couple of raw eggs, makes the +dressing cut smoother. Fill the fish with this dressing, and sew it up. +Put a tea cup of water in a bake pan, and a small piece of butter, lay +in the fish; bake it about an hour. Fresh cod, bass, and shad, are +suitable fish for baking.</p> + + +<h3 class="sectionhead"><a name="recipe-72" id="recipe-72">72.</a> <i>Salt Cod</i>,</h3> + +<p>Should be soaked in lukewarm water, till the skin will come off easily. +Scrape it, and change the water, and put it over a moderate fire, where +it will keep warm without boiling, boiling hardens rather than softens +it. It takes three hours to soak it soft. It should be cut into good +square pieces, and served up with drawn butter. Cold codfish is good, +minced up fine, with potatoes, and warmed up with butter, and a little +water.</p> + + +<h3 class="sectionhead"><a name="recipe-73" id="recipe-73">73.</a> <i>Fish Cakes.</i></h3> + +<p>Cold, boiled, salt, or fresh fish, are nice mixed up fine, with +potatoes, a little butter put in, and moulded up, into small cakes, with +the hand, fry them in pork fat, or butter.</p> + +<p><span class="pagenum"><a name="Page_27" id="Page_27">[27]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-74" id="recipe-74">74.</a> <i>Lobsters and Crabs.</i></h3> + +<p>Put them into boiling water, and boil them three quarters of an hour, if +large, if not, half an hour will be long enough. Boil two thirds of a +tea cup of salt, with four or five pounds of lobsters. When cold crack +the shells, take out the meat. Be careful to get out the blue vein, and +what is called the lady, as they are very unhealthy.</p> + +<p>Lobsters are good cold, or warmed up, with a little vinegar, pepper, +salt, and butter. A way of dressing them, which looks very prettily, is +to pick out the spawn, and red chord, mash it fine, and rub it through +the sieve, put in a little butter and salt, cut the lobsters into small +squares, and warm it together with the spawn, over a moderate fire. When +hot take it up, and garnish it with parsly. The chord and spawn when +strained, are a handsome garnish for any kind of boiled fish.</p> + + +<h3 class="sectionhead"><a name="recipe-75" id="recipe-75">75.</a> <i>Scollops.</i></h3> + +<p>Are nice fried, or boiled and pickled like oysters, for frying, they +should be previously boiled, and taken out of the shells, and all but +the hearts thrown away, as the rest is very unhealthy, dip the hearts, +into flour, and fry them till brown in lard. The hearts are also good +stewed with a little water, butter, pepper, and salt.</p> + + +<h3 class="sectionhead"><a name="recipe-76" id="recipe-76">76.</a> <i>Eels.</i></h3> + +<p>If very large, are best, bloated and broiled, they should be bloated +several hours before cooking them. If not very large fry them in pork +fat; large eels are nice cut into small strips, and laid in a deep dish, +with bits of salt pork and pepper, and baked for half an hour.</p> + +<p><span class="pagenum"><a name="Page_28" id="Page_28">[28]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-77" id="recipe-77">77.</a> <i>Clams.</i></h3> + +<p>Wash and boil them, until the shells open, with just water enough to +prevent their burning at the bottom of the pot. When the shells open, +take the clams out of them, and warm them, with a little of the liquor, +they were boiled in, and a little butter, pepper, and salt. Soak a slice +of toasted bread, in the clam liquor, put it in the bottom of a dish and +turn the clams on to it when hot. For clam pancakes, take some of the +clam liquor, and mix with a little flour, to a pint of flour put two +beaten eggs, and a little salt, fry them in lard. Very large long clams +are nice taken out of the shell without boiling and broiled.</p> + + +<h3 class="sectionhead"><a name="recipe-78" id="recipe-78">78.</a> <i>Stew Oysters.</i></h3> + +<p>Take the oysters out of the liquor with a fork, rinse the bits of shell +from them, and strain the liquor, put the oysters in a stew pan, with +the juice, when scalded through, take them up, turn them on buttered +toast, salt, butter, and pepper them, to your taste, some cooks add a +little catsup or lemon juice.</p> + + +<h3 class="sectionhead"><a name="recipe-79" id="recipe-79">79.</a> <i>To Fry Oysters.</i></h3> + +<p>Take those that are large, dip them in eggs, and fine bread crumbs, fry +them in lard, till of a light brown. They are a nice garnish for boiled +or fried fish, if fried when first caught with a little salt, and +pepper, sprinkled on them, will keep good several months, provided they +are put into a bottle and corked tight, as soon as cooked. Whenever they +are to be eaten, warm them with a little water.</p> + + +<h3 class="sectionhead"><a name="recipe-80" id="recipe-80">80.</a> <i>Oyster Pancakes.</i></h3> + +<p>Mix the juice of the oysters, with flour, in the proportion of a pint of +liquor, to a pint of flour, if you<span class="pagenum"><a name="Page_29" id="Page_29">[29]</a></span> have not juice enough, put in a +little milk, or water, add a couple of eggs, and a little salt to each +pint, fry them in lard.</p> + + +<h3 class="sectionhead"><a name="recipe-81" id="recipe-81">81.</a> <i>Oyster Pie.</i></h3> + +<p>Line a deep dish with pie crust, fill it with dry pieces of bread; make +a nice puff paste, and cover the dish with it, bake till of a light +brown, either in a quick oven or bake pan, have the oysters just stewed, +by the time the crust is done, take off the upper crust, and remove the +pieces of bread, put in the oysters, season them with salt, pepper, and +butter, a little catsup improves the pie, but is not essential, cover it +with the crust.</p> + + +<h3 class="sectionhead"><a name="recipe-82" id="recipe-82">82.</a> <i>Scolloped Oysters.</i></h3> + +<p>Pound crackers or rusked bread till fine, butter scolloped tins or +shell, sprinkle on the crumbs, then put in a layer of oysters, a small +lump of butter, a little pepper, salt, and juice of the oysters, put on +another layer of crumbs, and oysters, and so on till the shells are +filled, having the bread crumbs on top; bake them until a light brown.</p> + + +<h3 class="sectionhead"><a name="recipe-83" id="recipe-83">83.</a> <i>Vegetables.—Potatoes.</i></h3> + +<p>The best way to cook potatoes, is to pare and put them in a pot, with +just boiling water enough to prevent their burning, put in a little +salt, and cover them up tight, let them stew till you can stick a fork +through them easily. If there is any water in the pot turn it off, and +put it back on the fire, and let the potatoes steam a few moments +longer. The easiest way to cook them, is to put them in boiling water, +with the skins on, they should boil constantly till done, if you wish to +have them mealy; they are more mealy, to have the water turned off, as +soon as you can stick a<span class="pagenum"><a name="Page_30" id="Page_30">[30]</a></span> fork through them easily, and put in a warm +place, where they will steam, the lid should be off. Cold, mashed, or +whole potatoes are nice cut in slices, and fried in lard or butter. +Sweet potatoes are the best baked. Most potatoes will boil sufficiently +in half an hour, new Irish potatoes will boil in less time.</p> + + +<h3 class="sectionhead"><a name="recipe-84" id="recipe-84">84.</a> <i>Turnips.</i></h3> + +<p>White turnips require about as much boiling, as potatoes. When tender +take them up, peel and mash them, season them with a little salt and +butter. Yellow turnips require about two hours boiling, if very large, +they should be split in two.</p> + + +<h3 class="sectionhead"><a name="recipe-85" id="recipe-85">85.</a> <i>Beets.</i></h3> + +<p>Beets should not be cut, or scraped before they are boiled. In summer +they will boil in an hour, in winter it takes three hours to boil them +tender. Boiled beets cut in slices, and put in vinegar, for several +days, are nice.</p> + + +<h3 class="sectionhead"><a name="recipe-86" id="recipe-86">86.</a> <i>Parsnips and Carrots.</i></h3> + +<p>The best way to cook them, is to scrape and split them in two, put them +in a stew pan with the flat side down, pour on boiling water enough to +cover them, when done take them up, and butter them. Many people boil +parsnips whole, but it is not a good plan, as the outside gets done too +much, before the inside is cooked sufficiently.</p> + + +<h3 class="sectionhead"><a name="recipe-87" id="recipe-87">87.</a> <i>Onions.</i></h3> + +<p>Peel and put them in boiling milk, water will do to boil them in but is +not as good, when done take them up salt them, and turn a little melted +butter, over them.</p> + +<p><span class="pagenum"><a name="Page_31" id="Page_31">[31]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-88" id="recipe-88">88.</a> <i>Artichokes.</i></h3> + +<p>Scrape and put them in boiling water with a table spoonful of salt, to a +couple of dozen, when boiled tender (which will be in about two hours) +take them up and butter them.</p> + + +<h3 class="sectionhead"><a name="recipe-89" id="recipe-89">89.</a> <i>Squashes.</i></h3> + +<p>If very young boil them whole, if not they should be pared quartered and +the seeds taken out, boil them till very tender, then take them up, put +them in a cloth, and press out the water, mash them in a dish, salt and +butter them to your taste.</p> + + +<h3 class="sectionhead"><a name="recipe-90" id="recipe-90">90.</a> <i>Cabbage.</i></h3> + +<p>Take off the loose leaves, cut the stalky part in quarters, to the heart +of the cabbage. Boil it an hour, if not boiled with corn beef put a +little salt in the pot. Cauliflowers will boil tender in fifteen or +twenty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-91" id="recipe-91">91.</a> <i>Asparagus.</i></h3> + +<p>The tough part should be cut in thin slices, and boiled eight or ten +minutes, before the other part is put in, lay the remainder compactly +together, tie it in small bundles and boil it from fifteen to twenty +minutes, according to its age. Take it up when tender, with a skimmer +lay it on buttered toast, in a deep dish, sprinkle a little salt on it, +melt a little butter, and turn over it.</p> + + +<h3 class="sectionhead"><a name="recipe-92" id="recipe-92">92.</a> <i>Peas.</i></h3> + +<p>Shell and boil them, from fifteen to thirty minutes, according to their +age, and kind, if very old a tea<span class="pagenum"><a name="Page_32" id="Page_32">[32]</a></span> spoonful of saleratus boiled with +them, makes them better and more healthy. When tender take them up salt +and butter them to your taste.</p> + + +<h3 class="sectionhead"><a name="recipe-93" id="recipe-93">93.</a> <i>Beans.</i></h3> + +<p>String beans, should have the strings carefully taken off and if old, +the edges should be cut off; if the beans are old put saleratus in the +pot, in the proportion of half a tea spoonful of saleratus, to a peck of +beans it should be put in before the beans. Boil them from twenty five +to thirty minutes, salt and butter them when you take them up. Beans and +all other summer vegetables, should not be picked longer than one day +before being cooked; the fresher green vegetables are the better they +are and more healthy.</p> + + +<h3 class="sectionhead"><a name="recipe-94" id="recipe-94">94.</a> <i>Corn</i>,</h3> + +<p>Should be put in boiling water with a little salt, and boiled from ten +to twenty minutes, according to its age. It is much sweeter to be boiled +on the cob.</p> + + +<h3 class="sectionhead"><a name="recipe-95" id="recipe-95">95.</a> <i>Greens.</i></h3> + +<p>White mustard, spinach and the leaves and roots of very small beets, are +the best greens. Boil them with a little salt and saleratus in the +water.</p> + + +<h3 class="sectionhead"><a name="recipe-96" id="recipe-96">96.</a> <i>Salads</i>,</h3> + +<p>Should be fresh, and put in cold water, for half an hour before they are +eaten. Cucumbers, to be healthy, should not be picked longer than a day +before they are eaten, they should be kept in cold water, and fifteen or +twenty minutes before they are eaten, pare and slice them, into fresh +cold water.</p> + +<p><span class="pagenum"><a name="Page_33" id="Page_33">[33]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-97" id="recipe-97">97.</a> <i>To Stew Mushrooms.</i></h3> + +<p>Peel and put them in a sauce pan, with just enough water, to prevent +their burning to the bottom of the pan. Put in a little salt, and shake +them occasionally. When they have stewed about twenty minutes, put in a +little butter, pepper, and salt; a little wine and cloves improve them. +They should be stewed very slowly, and taken up as soon as seasoned, +turn them on buttered toast.</p> + + +<h3 class="sectionhead"><a name="recipe-98" id="recipe-98">98.</a> <i>Egg Plant</i>,</h3> + +<p>Should be cut in slices, about half an inch thick, between every slice +sprinkle a little salt, let them lay two hours before cooking, then +scrape off the salt and fry them till brown in lard.</p> + + +<h3 class="sectionhead"><a name="recipe-99" id="recipe-99">99.</a> <i>Celeriac.</i></h3> + +<p>This is an excellent vegetable, but it is but little known. The stalks +of it, can hardly be distinguished from celery, and it is much easier +cultivated. The roots are nice boiled tender, and cut in thin slices and +put in soup, or meat pie, or cooked in the following manner, and eaten +with meat. Scrape and cut them in slices, and boil them, till perfectly +tender, then take them up sprinkle on a little salt and stew them in a +little milk four or five minutes, turn them into a dish, and put in a +little butter.</p> + + +<h3 class="sectionhead"><a name="recipe-100" id="recipe-100">100.</a> <i>Salsify or Vegetable Oyster.</i></h3> + +<p>The best way too cook it, is to cut it in slices, and dip it into an egg +and fine bread crumbs, fry it in lard. It is very good boiled, and then +stewed a few moments in milk, and a little butter put on it, or cut in +slices, and fried in butter, made like that for oyster pancakes, +substituting milk for the juice of the oyster.</p> + +<p><span class="pagenum"><a name="Page_34" id="Page_34">[34]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-101" id="recipe-101">101.</a> <i>Tomatoes,</i></h3> + +<p>If very ripe will skin easily, if not pour on scalding water, and let +them remain in it four or five minutes. Peel and put them in a stew pan +with a table spoonful of water if not very juicy, if so no water will be +required, put in a little salt, and stew them in tin, for half an hour, +when done turn them into a dish with buttered toast. Another way of +cooking them, which is considered very nice by epicures, is to put them +in a deep dish, with powdered bread crumbs, or crackers, a layer of each +alternately, sprinkle salt, and pepper, on each layer, and put on small +bits of butter, over each layer, some people like a little nutmeg and +sugar. Have a layer of bread crumbs on the top, and bake it, in a bake +pan three quarters of an hour.</p> + + +<h3 class="sectionhead"><a name="recipe-102" id="recipe-102">102.</a> <i>Gumb.</i></h3> + +<p>Take an equal quantity of young tender okra chopped fine, and ripe +tomatoes skinned, an onion shredded fine, a small lump of butter, a +little salt and pepper, put the whole in a stew pan, with a table +spoonful of water, and stew it till tender.</p> + + +<h3 class="sectionhead"><a name="recipe-103" id="recipe-103">103.</a> <i>Southern Manner of Cooking Rice.</i></h3> + +<p>Pick over the rice, and wash it in cold water, put it in three quarts of +boiling water with half a tea spoonful of salt, to a pint of the rice. +Boil it seventeen minutes, then turn off the water very close, put it +over a moderate fire with the lid of the pot off, let it steam fifteen +minutes. Rice boiled in this manner is superior to any other; but care +must be taken to be exact in the time of boiling and steaming, as a few +moments variation makes a great deal of difference with it, the water +should boil when it is put in the pot, and not<span class="pagenum"><a name="Page_35" id="Page_35">[35]</a></span> allowed to stop boiling +till done. The water that the rice is cooked in makes nice starch if +boiled a few moments by itself.</p> + + +<h3 class="sectionhead"><a name="recipe-104" id="recipe-104">104.</a> <i>To Pickle Peppers.</i></h3> + +<p>If you do not like them fiery, take out the seeds, they should be taken +out carefully with a penknife, so as not to mangle the pepper. Soak them +in salt and water, eight or nine days, change the water each day, and +keep them in a warm place. If you like them stuffed, put in cinnamon, +cloves, mace, and nasturtions, lay them in cold spiced vinegar. Tomatoes +when very small, and green, are good pickled with the peppers.</p> + + +<h3 class="sectionhead"><a name="recipe-105" id="recipe-105">105.</a> <i>Mangoes.</i></h3> + +<p>Procure muskmelons as late in the season as possible, and those that are +very green; if pickled early, they are apt to spoil. Take out the seeds, +and soak them in salt and water, three or four days. Then take them out +of the water, sprinkle powdered cloves, and nutmeg, round on the inside +of the melon, fill them with strips of horseradish, cinnamon, small +string beans, or flag root, nasturtion, and radish tops, fill the +crevices, with American mustard seed; put on the covers, and sew each +one up in a bag. Lay the melons in a stone jar, with the side that the +covers are on up; turn on scalding hot vinegar, with alum, pepper corns, +and salt in it. Pickled barberries are a pretty garnish for them.</p> + + +<h3 class="sectionhead"><a name="recipe-106" id="recipe-106">106.</a> <i>To Pickle Butternuts and Walnuts.</i></h3> + +<p>The nuts for pickling should be picked as early as the first of July +unless the season is very backward, if a pin will go through them +easily, they are in a right state for pickling. Soak them in salt and +water, a week,<span class="pagenum"><a name="Page_36" id="Page_36">[36]</a></span> then drain, and scrape or rub them, with a cloth, +sprinkle them with ground cloves, and pour on boiling vinegar, spiced +with cloves, pepper corns, allspice, and mace, add a little salt. They +will be fit to eat in the course of a fortnight, or three weeks. The +vinegar they are pickled in, makes a nice catsup, if boiled down to half +the quantity, and a little more spice added.</p> + + +<h3 class="sectionhead"><a name="recipe-107" id="recipe-107">107.</a> <i>To Pickle Cabbage, and Cauliflower.</i></h3> + +<p>Purple cabbages are the best for pickling. Pull off the loose leaves and +quarter them, sprinkle salt on the flat side of each one, let them lay +several days, then rinse off the salt and drain them; sprinkle on +powdered cloves, mace, salt, and pour on scalding vinegar, with a few +peppers in it, alum and pepper corns. Cauliflowers are pickled in the +same manner as the cabbages. They will be fit to eat in the course of a +fortnight, after being pickled.</p> + + +<h3 class="sectionhead"><a name="recipe-108" id="recipe-108">108.</a> <i>To Pickle Onions.</i></h3> + +<p>Peel and boil them, in milk and water, a few minutes. Put cloves, +cinnamon, mace, and salt, in vinegar, and heat the vinegar scalding hot +in brass. Take the onions out of the milk and water, drain them, then +turn on the vinegar scalding hot, with two ounces of alum to each +pailful of vinegar. Cover them tight until cold.</p> + + +<h3 class="sectionhead"><a name="recipe-109" id="recipe-109">109.</a> <i>To Pickle Artichokes.</i></h3> + +<p>Soak the artichokes in salt and water, a week, then drain and rub them, +till you get all the skin off, turn boiling vinegar on them, spiced with +pepper corns and mace, add salt and alum. Let them remain a week, then +turn off the vinegar, scald it, and turn it back,<span class="pagenum"><a name="Page_37" id="Page_37">[37]</a></span> while hot on to the +artichokes. Continue to scald the vinegar, at intervals of a week or ten +days, until the vinegar appears to have entered the artichokes.</p> + + +<h3 class="sectionhead"><a name="recipe-110" id="recipe-110">110.</a> <i>To Pickle Cucumbers.</i></h3> + +<p>Pour boiling water on them, when first picked; and let them lay in it +eight or ten hours, then put them in cold vinegar, with alum and salt, +in the proportion of quarter of a pound of the first, and a pint of the +last, to every half barrel of pickles. When you have done picking your +cucumbers for pickling, turn the vinegar from them, boil and skim it +till clear, throw in the cucumbers, and let them boil a few moments, +then put them in fresh cold vinegar, with salt and alum; a few peppers +improve them. Whenever any scum rises on any kind of pickles turn off +the vinegar, scald and skim it, turn it back when cold on the pickles. +Pickles of all kinds should be stirred up occasionally, and if there are +any soft ones among them, they should be thrown away, and the vinegar +scalded; if very weak, it should be thrown away and fresh added. The +vinegar when scalded, should not be allowed to cool in brass. Another +method of pickling cucumbers, which is very good, is to put them in salt +and water, as you pick them, change the water once in three days; when +you have done picking your cucumbers, take them out of the salt and +water, and put them in cold vinegar, with alum, salt, and pepper corns +in it.</p> + + +<h3 class="sectionhead"><a name="recipe-111" id="recipe-111">111.</a> <i>To Pickle Gherkins.</i></h3> + +<p>Put them in strong brine, keep them in a warm place, when they turn +yellow, drain off the brine, and turn hot vinegar on them, let them +remain in it near the fire till they turn green, turn off the vinegar, +and pour on fresh hot vinegar, spiced with pepper corns, mace, cloves, +and cinnamon; add salt and alum in the<span class="pagenum"><a name="Page_38" id="Page_38">[38]</a></span> same proportions as for +cucumbers. These, as well as all other pickles, should not be kept in +glazed earthen jars.</p> + + +<h3 class="sectionhead"><a name="recipe-112" id="recipe-112">112.</a> <i>Oysters.</i></h3> + +<p>Take the oysters from the liquor, strain and boil it, then put in the +oysters, let them boil one minute, take them out, and to the liquor, put +a few pepper corns, cloves, a little mace, and the same quantity of +vinegar as oyster juice, boil it fifteen minutes; when cold turn it on +to the oysters. Bottle and cork them tight.</p> + + +<h3 class="sectionhead"><a name="recipe-113" id="recipe-113">113.</a> <i>Mushrooms.</i></h3> + +<p>Peel and stew them, with just water enough, to prevent their sticking to +the bottom of the stew pan, shake them occasionally, to prevent their +burning. When tender take them up, and put them in scalding vinegar, +spiced with mace, cloves, and pepper corns, add a little salt, bottle +and cork them up.</p> + + +<h3 class="sectionhead"><a name="recipe-114" id="recipe-114">114.</a> <i>Wheat Bread.</i></h3> + +<p>For six common sized loaves of bread, take three pints of boiling water, +and mix with five quarts of flour; when thoroughly mixed, add three +pints of cold water, stir it till the whole of the dough is equally +cold; when lukewarm stir in half a pint of yeast, a table spoonful of +salt, knead in flour till stiff enough to mould up, cover it over and if +the weather is cold set it near the fire to rise. To ascertain when it +is risen, cut it through the middle with a knife, and if full of small +holes like a sponge, it is sufficiently light. If the dough gets sour +before you are ready to bake it, dissolve two or more tea spoonsful of +saleratus (according to the acidity of it,) in a cup of water, and +strain it on the dough, work it in well, mould it up, slash it on<span class="pagenum"><a name="Page_39" id="Page_39">[39]</a></span> the +sides, to prevent its cracking when baked, put it in buttered pans, and +let it stand ten or twelve minutes before you bake it; if you like it +quite brown let it stand in the oven an hour and a half. If the wheat is +grown, use all boiling water, and let it stand till cool before putting +in the yeast. Some people, have an idea that it kills the life of the +flour, to scald it, but it is a mistake, it makes it much sweeter, and +prevents its moulding soon in warm weather; bread made in this manner is +very nearly as good as that which is wet with milk. Care must be taken, +not to put in the yeast when the dough is hot, as it will scald it and +prevent its rising. Bread is much better in the winter, for being made +several days before it is baked, it should be kept in a cool place, and +a little flour knead in every day. Most ovens require heating an hour +and a half for bread, some will heat sufficiently in an hour, a brisk +fire should be kept up, the doors in the room should be kept shut in +cold weather. Pine, and ash, or birch mixed, are the best wood for +heating an oven. To ascertain if your oven is of the right temperature, +when cleared throw in a little flour, if it browns in the course of a +minute, it is hot enough, if it turns black wait several minutes before +you put in your things, if not hot enough, set in a furnace of live +coals, after you have put your things in.</p> + + +<h3 class="sectionhead"><a name="recipe-115" id="recipe-115">115.</a> <i>Sponge Bread.</i></h3> + +<p>For four loaves of bread, take three quarts of boiling water and turn it +into three quarts of flour. When lukewarm put in a cup of yeast, a table +spoonful of salt, set it in a warm place to rise, when light knead in +flour till stiff enough to mould up, then let it stand till risen again, +before moulding it up.</p> + + +<h3 class="sectionhead"><a name="recipe-116" id="recipe-116">116.</a> <i>Rye Bread.</i></h3> + +<p>Wet up the rye flour with lukewarm milk, if you have it; if not water +will do, and the same proportion<span class="pagenum"><a name="Page_40" id="Page_40">[40]</a></span> of yeast as for wheat flour; put in a +small piece of butter and a little salt. It should not be kneaded as +stiff as wheat flour, as it will be hard when baked; let it stand in the +pans, after it is moulded up, half an hour.</p> + +<p>Brown Bread is made by mixing, Indian meal and Rye flour. The Indian +meal should be scalded; when cool, put in the rest of the ingredients, +in the same proportion as for plain rye bread. Bake it between two and +three hours.</p> + + +<h3 class="sectionhead"><a name="recipe-117" id="recipe-117">117.</a> <i>Rice Bread.</i></h3> + +<p>Boil a pint of rice till soft, then mix it with two quarts of rice +flour, a tea cup of yeast, two tea spoonsful of salt, and milk enough to +render it of the consistency of rye bread. When light bake it in small +loaves.</p> + + +<h3 class="sectionhead"><a name="recipe-118" id="recipe-118">118.</a> <i>French Rolls, or Twists.</i></h3> + +<p>Turn a pint of lukewarm milk, into a pint of flour, mix them well +together, then turn in a small tea cup of yeast, two tea spoonsful of +salt, and flour enough to make a thick batter. Set it in a warm place to +rise. When light, put in a piece of butter of the size of a hen's egg, +and half a tea cup of lukewarm water, the butter should be melted before +it is put in; knead in flour until stiff enough to roll out. Let it +stand till risen again, then roll it out, about half an inch thick, cut +it into narrow strips, braid and twist them a little, as you braid them. +Lay them on flat buttered tins, let them remain from twenty to thirty +minutes, then bake them slowly.</p> + + +<h3 class="sectionhead"><a name="recipe-119" id="recipe-119">119.</a> <i>Yeast.</i></h3> + +<p>Boil a small handful of hops, in two quarts of water, when all the +strength is obtained from them, strain<span class="pagenum"><a name="Page_41" id="Page_41">[41]</a></span> the liquor, and put it back on +the fire, take a little of it, and mix smoothly with a couple of table +spoonsful of flour, mix it with the boiling liquor, when it has boiled +five or six minutes, take it from the fire, and when lukewarm, add a tea +cup of yeast, keep it in a warm place till risen, then stir in a table +spoonful of salt, turn it into a jar, and cover it up tight. Some people +keep yeast in bottles but they are very apt to burst. Yeast made in this +manner, will keep a fortnight in the warmest weather. If your yeast +appears to be sour, put a little saleratus in just before you put it +into your bread; if it does not foam well, it is too stale to use. +Another method of raising bread, which is very good, is to leave about +half a pound of dough, from one week's baking to another. It should be +rolled out thin and dried in the sun, about two hours before you wish to +bake your bread, turn a quart of warm water to it, and set it near the +fire till light, which will be in the course of an hour, then scald your +dough, and when lukewarm, stir in the yeast; it will raise the bread in +the course of an hour. This can only be used two or three times, without +having fresh yeast put to it.</p> + + +<h3 class="sectionhead"><a name="recipe-120" id="recipe-120">120.</a> <i>Yeast Cakes.</i></h3> + +<p>Stir into a pint of yeast, a table spoonful of salt, and Indian meal +sufficient to enable you to roll it out. When rolled thin, cut it into +cakes with a tumbler, and dry them in the wind; in hot weather, care +must be taken to keep them from the sun, or they will ferment; when +perfectly dry, tie them up in a bag, and keep them in a cool dry place. +To raise four or five loaves of bread, take one of these cakes, and put +it in half a pint of warm water, set it near the fire to rise, when +light use it to raise your dough.</p> + +<p><span class="pagenum"><a name="Page_42" id="Page_42">[42]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-121" id="recipe-121">121.</a> <i>Biscuit.</i></h3> + +<p>Melt a cup of butter, and mix it with half a pint of lukewarm milk; if +you have not milk, water will do, add a tea cup of yeast, two tea +spoonsful of salt, and flour to render it sufficiently stiff to roll +out. Set it in a warm place, when light, roll it out about an inch +thick, cut it with a tumbler into cakes and let them stand half an hour +before baking them.</p> + + +<h3 class="sectionhead"><a name="recipe-122" id="recipe-122">122.</a> <i>Butter Milk Biscuit.</i></h3> + +<p>Dissolve a couple of tea spoonsful of saleratus, in a tea cup of milk, +sour is the best. Mix it with a pint of buttermilk, three tea spoonsful +of salt; a little cream improves it; knead in flour till stiff enough to +roll out. Mould it into small cakes, and bake them directly.</p> + + +<h3 class="sectionhead"><a name="recipe-123" id="recipe-123">123.</a> <i>Hard Biscuit.</i></h3> + +<p>Weigh out four pounds of sifted flour; take out about a quarter of a +pound of it, rub the remainder with four ounces of butter, two tea +spoonsful of salt, and four eggs. Wet up the whole with milk, pound it +out flat with a rolling pin, sprinkle a little of the reserved flour +over it lightly, roll it up and pound it out thin again, sprinkle on +more of the flour, roll it up, this operation continue to repeat, until +you get in all the reserved flour. Then mould it up into small cakes, +lay them on flat buttered tins, flatten and cover them, with a damp +cloth as you lay them on the tins, to prevent their drying too fast. +Bake them in a quick oven.</p> + + +<h3 class="sectionhead"><a name="recipe-124" id="recipe-124">124.</a> <i>York Biscuit.</i></h3> + +<p>Rub together six ounces of butter, two pounds and three quarters of +flour, dissolve a couple of tea spoonsful of saleratus in a little milk, +and mix it with the<span class="pagenum"><a name="Page_43" id="Page_43">[43]</a></span> flour, add a tea spoonful of salt, and milk +sufficient to enable you to roll it out. Pound it out thin and cut it +into cakes, bake them till a light brown.</p> + + +<h3 class="sectionhead"><a name="recipe-125" id="recipe-125">125.</a> <i>Rice Cakes.</i></h3> + +<p>Mix a pint of soft boiled rice, with a pint of milk, or water, a tea +spoonful of salt and a couple of beaten eggs. Stir in rice or wheat +flour, till of the right consistency to roll out. Cut them into cakes +and bake them.</p> + + +<h3 class="sectionhead"><a name="recipe-126" id="recipe-126">126.</a> <i>Rice Ruffs.</i></h3> + +<p>To a pint of rice flour, put a pint of boiling water, a tea spoonful of +salt, and four eggs, beaten to a froth. Drop this mixture into boiling +fat, by large spoonsful.</p> + + +<h3 class="sectionhead"><a name="recipe-127" id="recipe-127">127.</a> <i>Buck Wheat Cakes.</i></h3> + +<p>Mix a quart of buck wheat flour, with a pint and a half of warm milk, +(water will do but is not quite as good) and a tea cup of yeast, then +set it in a warm place to rise. When light (which will be in the course +of ten or twelve hours,) add a tea spoonful of salt, if sour the same +quantity of saleratus, dissolved in milk, and strained, thin them with a +little milk. Fry them in just fat enough to prevent their sticking to +the griddle or pan. Salt pork rinds, beef fat, or lard, are good to fry +them in.</p> + + +<h3 class="sectionhead"><a name="recipe-128" id="recipe-128">128.</a> <i>Economy Cakes.</i></h3> + +<p>Soak dry pieces of bread in water, till soft enough to mash fine, +squeeze out all the water, and to three pints of the bread pulp, put a +couple of table spoonsful of flour, one beaten egg, half a tea spoonful +of salt, the same quantity of saleratus, dissolved in a cup of milk and +strained. If not thin enough stir in a little<span class="pagenum"><a name="Page_44" id="Page_44">[44]</a></span> more milk. Cook them in +the same manner as buck wheat cakes.</p> + + +<h3 class="sectionhead"><a name="recipe-129" id="recipe-129">129.</a> <i>Green Corn Cakes.</i></h3> + +<p>Mix a pint of grated green corn, with three table spoonsful of milk, a +tea cup of flour, half a cup of melted butter, one egg, a tea spoonful +of salt, half a tea spoonful of pepper. Drop this mixture by the +spoonful into hot butter, and fry it eight or ten minutes. These cakes +are nice served up with meat for dinner.</p> + + +<h3 class="sectionhead"><a name="recipe-130" id="recipe-130">130.</a> <i>Corn Cake.</i></h3> + +<p>To a quart of milk put three beaten eggs, a tea spoonful of salt, mix it +with sifted Indian meal enough to make a thin batter. Bake it in a bake +pan about one hour. Buttermilk or sour milk with a tea spoonful of +saleratus, is better to mix with the Indian meal, than sweet milk and +eggs.</p> + + +<h3 class="sectionhead"><a name="recipe-131" id="recipe-131">131.</a> <i>Indian Slap Jacks.</i></h3> + +<p>Mix a quart of milk with a pint of Indian meal, four table spoonsful of +flour, three beaten eggs, a tea spoonful of salt. A table spoonful of +molasses or a little stewed pumpkin is thought by many people to improve +them. Fry them in lard. Another way which is very good, is to scald a +quart of Indian meal and half a pint of wheat flour with milk, (water +will do but is not as good) stir in a small tea cup of yeast and set +them in a warm place to rise. When light fry them, in just fat enough to +prevent their sticking to the griddle.</p> + + +<h3 class="sectionhead"><a name="recipe-132" id="recipe-132">132.</a> <i>Johnny Cakes.</i></h3> + +<p>Scald sifted Indian meal, put in a little salt, mould it with the hand +into cakes, of the size of biscuit. In<span class="pagenum"><a name="Page_45" id="Page_45">[45]</a></span> order to mould them up, +considerable flour must be rubbed on the hands. Fry them in fat enough +to cover them. When cooked split and butter them.</p> + + +<h3 class="sectionhead"><a name="recipe-133" id="recipe-133">133.</a> <i>Hoe Cakes.</i></h3> + +<p>Stir up Indian meal, with cold water sufficient to make a batter, of the +consistency of buck wheat cakes, add a tea spoonful of salt, a table +spoonful of melted butter. Butter your bakepan and turn this mixture +into it and bake it about an hour. Indian meal wet up in this manner is +good fried.</p> + + +<h3 class="sectionhead"><a name="recipe-134" id="recipe-134">134.</a> <i>Muffins.</i></h3> + +<p>Mix a pint of lukewarm milk, with the same quantity of flour, a tea +spoonful of salt, a piece of butter, of the size of a hen's egg. When +light beat a couple of eggs and put in; butter muffin rings, and put +them in a buttered pie pan, turn in the mixture and bake them till of a +light brown.</p> + + +<h3 class="sectionhead"><a name="recipe-135" id="recipe-135">135.</a> <i>Flour Waffles.</i></h3> + +<p>Gradually turn a quart of milk or water on to a quart of flour, stirring +it well as you turn it in, so that it may not be lumpy, add a tea cup of +yeast, a tea spoonful of salt, a table spoonful of melted butter, a +couple of eggs, improve them, but they can be dispensed with very well. +When light bake them in waffle irons, well heated and greased with lard, +before each one is poured in. Bake them on hot coals; when they have +been on the fire about two minutes, turn the irons, and let them brown +on the other side.</p> + + +<h3 class="sectionhead"><a name="recipe-136" id="recipe-136">136.</a> <i>Quick Waffles.</i></h3> + +<p>Into a quart of flour stir slowly a quart of milk or water, beat five +eggs and put in, together with a tea<span class="pagenum"><a name="Page_46" id="Page_46">[46]</a></span> spoonful of salt and a table +spoonful of melted butter. They are cooked in the same manner as other +waffles. A quarter of a pound of sugar, stirred into the mixture +improves it.</p> + + +<h3 class="sectionhead"><a name="recipe-137" id="recipe-137">137.</a> <i>Rice Waffles.</i></h3> + +<p>Mix a quart of milk with a tea cup of boiled rice, and a pint and a half +of rice or wheat flour. Beat three eggs to a froth, and stir in, +together with a tea spoonful of salt.</p> + + +<h3 class="sectionhead"><a name="recipe-138" id="recipe-138">138.</a> <i>Rice Wafers.</i></h3> + +<p>Rub a pound of rice flour, with quarter of a pound of butter, put in a +little salt, a wine glass of wine, two eggs, and milk sufficient to +enable you to roll them out. When rolled thin, cut them with a wine +glass into small cakes and bake them.</p> + + +<h3 class="sectionhead"><a name="recipe-139" id="recipe-139">139.</a> <i>Observations respecting Sweet Cakes.</i></h3> + +<p>If you wish your cake to be good, it must be made of nice materials. The +butter, eggs, and flour should not be stale, and the sugar should be +dry, and of a light color. Brown sugar answers for most kinds of cakes, +if rolled free from lumps, and stirred with the butter, until it is a +very light color. The flour should be sifted and if damp, it should be +dried perfectly, or it will make the cake heavy. Where sifted flour for +cake is measured, it should be shaken down in the measure to be +accurate; if there is not flour enough in cake, it will not be light. +The eggs should be beaten to a froth, on a shallow plate, and for very +nice cake the whites and yolks, should be beaten separately. Where +saleratus is used, it should be thoroughly dissolved and strained. +Raisins for cake, should have the seeds taken out, and Zante currants<span class="pagenum"><a name="Page_47" id="Page_47">[47]</a></span> +should be carefully washed and rubbed in a cloth, to get out the sticks; +they should be perfectly dried before they are put into the cake. All +kinds of cake that has not yeast in it, should be stirred till it goes +into the oven. It should not be moved while in the oven, if it can be +avoided. The quicker most kinds of cake are baked, without burning, the +better they will be. It is impossible to give any exact rules as to the +time for baking cake, as so much depends on the heat of the oven; it +should be narrowly watched and if likely to burn covered with a thick +paper. To ascertain when rich cake is sufficiently baked, stick a clean +broom splinter through the thickest part, and if none of the cake +adheres to it, it is baked enough. When cake that is baked on flat tins, +moves easily on them it is sufficiently done.</p> + + +<h3 class="sectionhead"><a name="recipe-140" id="recipe-140">140.</a> <i>Gingerbread.</i></h3> + +<p>Melt a piece of butter, of the size of a hen's egg and put it with a +pint of molasses, stir in a little flour, and a heaping table spoonful +of ginger. Dissolve a large table spoonful of saleratus, in half a pint +of water, strain and mix it with the rest of the ingredients, together +with flour enough to enable you to roll it out easily. Roll it about +half an inch thick, and lay it on flat buttered tins; bake it as soon as +rolled out in a quick oven a few moments. Gingerbread to be very nice, +should be made of good molasses, and baked very quick. Some people use +only a tea spoonful of saleratus, to a pint of molasses, but it is much +better with more, appearing in point of lightness like sponge cake.</p> + + +<h3 class="sectionhead"><a name="recipe-141" id="recipe-141">141.</a> <i>Soft Gingerbread.</i></h3> + +<p>Melt a cup of butter and mix it with a pint of molasses, a table +spoonful of ginger and a little flour, <span class="pagenum"><a name="Page_48" id="Page_48">[48]</a></span>dissolve three tea spoonsful of +saleratus, in a tea cup of water, and stir it into the cake, together +with flour enough to render it of the consistency of pound cake. Bake it +in deep cake pans, about thirty minutes. A couple of eggs improve the +cake.</p> + + +<h3 class="sectionhead"><a name="recipe-142" id="recipe-142">142.</a> <i>Ginger Snaps.</i></h3> + +<p>Mix half a tea cup of melted butter, with a tea cup of sugar, half a tea +cup of molasses, and a table spoonful of ginger. Dissolve a tea spoonful +of saleratus, in half a tea cup of water and strain it into the cake, +knead in flour till quite stiff. Roll it out very thin, and cut it into +cakes, with a wine glass. Lay them on buttered tins, and bake them a few +moments, in a very moderate oven. A tea spoonful of allspice, the same +quantity of cinnamon, mace, and coriander seed, together with a tea +spoonful of ginger instead of a table spoonful, put into this cake will +convert it into spice snaps.</p> + + +<h3 class="sectionhead"><a name="recipe-143" id="recipe-143">143.</a> <i>Cider Cake.</i></h3> + +<p>Rub together three quarters of a pound of sugar, and half a pound of +butter. Dissolve two tea spoonsful of saleratus in half a tea cup of +water, turn it into the cake, together with half a pint of cider, stir +in two pounds of flour and a grated nutmeg. Bake it about half an hour. +This cake should be eaten in the course of two or three days after it is +made, as it gets dry very quick.</p> + + +<h3 class="sectionhead"><a name="recipe-144" id="recipe-144">144.</a> <i>Cookies.</i></h3> + +<p>Stir together one cup of butter, two of sugar. Dissolve a tea spoonful +of saleratus in a cup of milk, (water will do but the cake will not be +as rich,) stir it into the cake, together with a table spoonful of +caraway<span class="pagenum"><a name="Page_49" id="Page_49">[49]</a></span> seed, and one egg beaten to a froth, knead in flour till of the +right consistency to roll out easily. Lay the cake on a moulding board, +and if you cannot roll it out without its sticking to the rolling pin, +more flour should be added. Stamp and cut it into cakes, lay them on +flat tins well buttered, bake them in a quick oven.</p> + + +<h3 class="sectionhead"><a name="recipe-145" id="recipe-145">145.</a> <i>New Year's Cookies.</i></h3> + +<p>Mix one pound of butter, a pound and three quarters of sugar, dissolve a +couple of tea spoonsful of saleratus, in a pint of milk, and turn it on +to the butter and sugar when well mixed, beat three eggs to a froth and +stir them into the cake, with a grated nutmeg, and three heaping table +spoonsful of caraway seed. Sift three pounds of flour and work into the +cake with the hand. Roll them half an inch thick, and bake them +immediately in a quick oven.</p> + + +<h3 class="sectionhead"><a name="recipe-146" id="recipe-146">146.</a> <i>Plain Tea Cakes.</i></h3> + +<p>Stir together half a tea cup of butter, two of sugar, turn in a tea cup +of milk with a tea spoonful of saleratus dissolved in it, add one half +of a grated nutmeg, and flour enough to enable you to roll it out, cut +it into small cakes.</p> + + +<h3 class="sectionhead"><a name="recipe-147" id="recipe-147">147.</a> <i>Shrewsbury Cake.</i></h3> + +<p>Mix a pound of butter, with twelve ounces of sugar, add five eggs beaten +to a froth, a little rosewater, or essence of lemon, and a pound of +flour, roll the cake out thin, and stamp and cut it into cakes, and bake +them in a quick oven.</p> + + +<h3 class="sectionhead"><a name="recipe-148" id="recipe-148">148.</a> <i>Tunbridge Cake.</i></h3> + +<p>Stir six ounces of butter with the same quantity of sugar, beat a couple +of eggs and put in, together<span class="pagenum"><a name="Page_50" id="Page_50">[50]</a></span> with a table spoonful of cream, and a +little orange flower water, or essence of lemon; add three quarters of a +pound of flour, roll it out thin and cut it into cakes.</p> + + +<h3 class="sectionhead"><a name="recipe-149" id="recipe-149">149.</a> <i>Jumbles.</i></h3> + +<p>Mix half a pound of sugar, with the same quantity of butter, five beaten +eggs, a little essence of lemon; add a pound of flour when well mixed. +Roll it about half an inch thick, cut it into narrow strips of equal +length, join the ends together so as to form rings. Bake them on flat +tins.</p> + + +<h3 class="sectionhead"><a name="recipe-150" id="recipe-150">150.</a> <i>Simbals.</i></h3> + +<p>Rub together half a pound of sugar, quarter of a pound of butter; +dissolve a tea spoonful of saleratus, in half a cup of milk, put it into +the cake, with a couple of beaten eggs, a little mace or nutmeg. Then +add flour enough to render it sufficiently stiff, to roll out. It should +be rolled in pounded white sugar, cut into strips, and the ends joined +in the form of rings.</p> + + +<h3 class="sectionhead"><a name="recipe-151" id="recipe-151">151.</a> <i>Sugar Gingerbread.</i></h3> + +<p>Mix a pound of sugar with six ounces of butter, dissolve a tea spoonful +of saleratus, in half a tumbler of milk, and stir in, together with four +beaten eggs, three tea spoonsful of ginger; when well mixed, add a pound +and a half of flour, and roll it out about an inch thick, run a jagging +iron across it, in parallel lines, an inch apart. Bake it on flat +buttered tins, in a quick oven.</p> + + +<h3 class="sectionhead"><a name="recipe-152" id="recipe-152">152.</a> <i>Rusk.</i></h3> + +<p>Melt six ounces of butter, and mix it with half a pound of sugar, turn +in half a pint of lukewarm milk,<span class="pagenum"><a name="Page_51" id="Page_51">[51]</a></span> half a tea cup of yeast, (brewer's is +the best,) add three tea spoonsful of cinnamon, and flour to make them +stiff enough to mould up. Set them in a warm place to rise. When light +mould them up into small cakes, lay them on tins well buttered, let them +remain till very light, before baking them.</p> + + +<h3 class="sectionhead"><a name="recipe-153" id="recipe-153">153.</a> <i>Whigs.</i></h3> + +<p>Mix three quarters of a pound of sugar, with half a pound of butter; +when white, beat two eggs, and put in, together with half a pint of +milk, half a tea cup of yeast, a tea spoonful of rosewater or nutmeg, +and two pounds of flour. When very light bake them in cups.</p> + + +<h3 class="sectionhead"><a name="recipe-154" id="recipe-154">154.</a> <i>Hot Cream Cakes.</i></h3> + +<p>Rub together three quarters of a pound of flour, a quarter of a pound of +butter, and half a tea spoonful of salt; beat four eggs to a froth, and +put in, together with a tea cup of cream; drop this mixture into +buttered muffin hoops, placed in a buttered bake pan; when brown take +them up, split and butter them.</p> + + +<h3 class="sectionhead"><a name="recipe-155" id="recipe-155">155.</a> <i>Cross Buns.</i></h3> + +<p>Mix a tumbler of lukewarm milk, with a pint of flour, a tea cup of +yeast, a tea spoonful of salt, the same quantity of allspice, mace, and +three tea spoonsful of cinnamon, set it in a warm place; when light, add +half a pound of sugar, the same quantity of melted butter, (it should +not be hot,) and flour enough to render it sufficiently stiff to roll +out. Put them in a warm place to rise again, when risen mould them up +into cakes, of the size of an egg, lay them on buttered tins several +inches apart; press on them a mould in the form of a cross, let them +remain an hour before baking them.</p> + +<p><span class="pagenum"><a name="Page_52" id="Page_52">[52]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-156" id="recipe-156">156.</a> <i>Nut Cakes.</i></h3> + +<p>Melt a tea cup of lard, and mix it with four tea cups of rolled sugar, +three eggs well beaten, three tea spoonsful of cinnamon, or a little +rosewater, add a pint of lukewarm milk, half a pint of yeast, and flour +to make it stiff enough to roll out. Put it in a warm place to rise, +(the oven is the best place to raise them in, several hours after you +have baked in it.) When so light as to appear like a sponge in the +middle, roll it out about an inch thick, and cut it into cakes about +three inches long and two wide; let them stand twenty or thirty minutes +before boiling them. Fry them in a kettle, with about two pounds of hot +lard; the fat should boil up as they are put in, and not more than seven +or eight boiled at once; the kettle should be over a brisk fire and +shaken constantly while frying. The same lard will answer to fry several +batches of nut cakes in, if not burnt, with the addition of a little +more fat.</p> + + +<h3 class="sectionhead"><a name="recipe-157" id="recipe-157">157.</a> <i>Crollers.</i></h3> + +<p>Melt your lard in a frying pan, to fry your crollers in; take four table +spoonsful of it when melted, and mix with five heaping table spoonsful +of rolled sugar, half a tea spoonful of salt, four beaten eggs, and a +little essence of lemon, or rosewater. Dissolve a tea spoonful of +saleratus, in half a tea cup of milk, and turn it in, together with +flour sufficient to enable you to roll it out easily. Roll it half an +inch thick, cut it with a jagging iron, or knife, into strips about half +an inch wide, twist them into any shape you please. Heat your fat in +your frying pan till it boils up, as the cakes are laid in. There should +be fat enough, to cover them, watch them narrowly, when brown on the +under side, turn them carefully and let them brown on the other.</p> + +<p><span class="pagenum"><a name="Page_53" id="Page_53">[53]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-158" id="recipe-158">158.</a> <i>Molasses Dough Cake.</i></h3> + +<p>Into three tea cups of raised dough, work with the hand half a tea cup +of melted butter, a tea cup of molasses, and a couple of eggs, beaten to +a froth, chop the rind of a fresh lemon very fine, and put it in, +together with the juice, and a tea spoonful of cinnamon; work it with +the hand eight or ten minutes, then put it into cake pans well buttered, +and set it in a warm place, about twenty minutes before baking it.</p> + + +<h3 class="sectionhead"><a name="recipe-159" id="recipe-159">159.</a> <i>Sugar Dough Cake.</i></h3> + +<p>Dissolve a tea spoonful of saleratus in half a tumbler of milk, strain +it on three cups of raised dough, a tea cup of melted butter, two eggs, +two tea cups of rolled sugar, and two tea spoonsful of cinnamon. Work it +with the hand, for ten or twelve minutes, put it in deep pans, set it in +a warm place for fifteen minutes before you put it in the oven.</p> + + +<h3 class="sectionhead"><a name="recipe-160" id="recipe-160">160.</a> <i>Measure Cake.</i></h3> + +<p>Stir together till of a light color, a tea cup of butter, with two of +sugar, beat four eggs and put in, together with a grated nutmeg, and a +pint of flour. Stir it till just before it goes into the oven, bake it +in deep tins about twenty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-161" id="recipe-161">161.</a> <i>Cup Cake.</i></h3> + +<p>Mix three cups of sugar, with one and a half of butter. Beat three eggs +and put in, together with a little essence of lemon, or rosewater. +Dissolve a tea spoonful of saleratus, in a tea cup of milk, and strain +it into the cake. Stir in six cups of sifted flour, and bake it either +in cups or deep pans.</p> + +<p><span class="pagenum"><a name="Page_54" id="Page_54">[54]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-162" id="recipe-162">162.</a> <i>French Loaf.</i></h3> + +<p>Stir together one pound of sugar, three quarters of butter. When white, +mix a gill of wine, one of rose or French brandy, half a gill of milk +and stir it into the cake, together with eight eggs beaten to a froth, +the whites and yolks separate, put in a pound and a half of sifted +flour, just before it goes into the oven; add a grated nutmeg, a quarter +of a pound of citron, or pounded almonds, and three quarters of a pound +of Zante currants or stoned raisins.</p> + + +<h3 class="sectionhead"><a name="recipe-163" id="recipe-163">163.</a> <i>Washington Cake.</i></h3> + +<p>Dissolve a tea spoonful of saleratus in a wine glass of milk, and put it +with half a pound of butter and a pound of sugar previously stirred +white, add a wine glass of wine, four eggs, and a pound and a half of +flour, put in rosewater or essence of lemon, to the taste.</p> + + +<h3 class="sectionhead"><a name="recipe-164" id="recipe-164">164.</a> <i>Plain Cream Cake.</i></h3> + +<p>Mix a tea cup of cream, two of sugar, a couple of beaten eggs, and a +wine glass of milk, with a tea spoonful of saleratus dissolved in it. +Stir in flour to render it of the consistency of pound cake.</p> + + +<h3 class="sectionhead"><a name="recipe-165" id="recipe-165">165.</a> <i>Rich Cream Cake.</i></h3> + +<p>Stir till white, half a pound of butter, with three quarters of sugar, +then add a wine glass of brandy, seven eggs beaten to a froth, the +whites and yolks separate. Stir in a pound and a half of sifted flour, +and mace to your taste. Just before it goes into the oven stir in half a +pint of cream, and three quarters of a pound of fruit.</p> + +<p><span class="pagenum"><a name="Page_55" id="Page_55">[55]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-166" id="recipe-166">166.</a> <i>Shelah or quick Loaf Cake.</i></h3> + +<p>Melt half a pound of butter, when cool work it into a pound and a half +of raised dough. Beat four eggs, with three quarters of a pound of +rolled sugar, and put it into the cake together with a tea spoonful of +saleratus, dissolved in a tea cup of milk, add a wine glass of brandy, a +little mace and cinnamon. Work the whole with the hand for a quarter of +an hour, add a pound of raisins; then put it into cake pans, let it +remain twenty five or thirty minutes, before baking it.</p> + + +<h3 class="sectionhead"><a name="recipe-167" id="recipe-167">167.</a> <i>Loaf Cake.</i></h3> + +<p>Into two pounds of flour, stir a pound of lukewarm melted butter and a +tea cup of yeast, put it in a warm place to rise, but care must be taken +not to get it too warm, as the yeast will get scalded, and prevent its +rising. When perfectly light, beat four eggs with a pound and a quarter +of sugar, and work them into the sponge, with a wine glass of wine, and +one of brandy, three tea spoonsful of cinnamon, a little mace, or +nutmeg. Work the whole well with the hand for ten minutes, then set it +where it will rise again. When risen the second time, work it with the +hand for fifteen minutes, then stir in gradually a pound of stoned +raisins, and quarter of a pound of citron cut into small strips, fill +your cake pans about half full, put them near the fire for half an hour, +to rise again in the pans. Bake the cake in a quick (but not a furious +oven,) for about an hour and twenty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-168" id="recipe-168">168.</a> <i>Rice Cake.</i></h3> + +<p>Mix ten ounces of ground rice, three of wheat flour, eight ounces of +powdered sugar, sift them by degrees into eight yolks and six whites of +eggs previously <span class="pagenum"><a name="Page_56" id="Page_56">[56]</a></span>beaten to a froth, grate in the peel of a lemon, and +bake it in deep pans, about twenty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-169" id="recipe-169">169.</a> <i>Diet Bread.</i></h3> + +<p>Sift a pound of flour, and put it with a pound of sugar and eight eggs +well beaten, add a little rosewater or essence of lemon, bake it fifteen +or twenty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-170" id="recipe-170">170.</a> <i>Scotch or Lemon Cake.</i></h3> + +<p>Stir together till white, a pound of sugar, half a pound of butter; then +put in eight eggs, beaten to a froth, with the grated peel of a couple +of lemons, and the juice. Sift a pound of flour and stir it in.</p> + + +<h3 class="sectionhead"><a name="recipe-171" id="recipe-171">171.</a> <i>Pound Cake.</i></h3> + +<p>Mix a pound of sugar, three quarters of butter, when white put in eight +eggs beaten to a froth, the whites and yolks separate, add a pound of +sifted flour, and mace, to your taste. If you wish your cake to be very +rich, stir in just before it is put in the oven, half a pound of stoned +raisins, and quarter of a pound of citron, or pounded sweet almonds.</p> + + +<h3 class="sectionhead"><a name="recipe-172" id="recipe-172">172.</a> <i>Queen's or Heart Cakes.</i></h3> + +<p>Rub together till very white, a pound of sugar, three quarters of +butter, then beat the whites and yolks of seven eggs, separately to a +froth, and stir them into the cake, mix a wine glass of wine, one of +brandy, and one of milk, turn it into the cake, then stir in a pound of +flour, a little essence of lemon, and mace or nutmeg to your taste. Stir +the whole well together, then add (a minute before you put it in the +pans,) half a pound of raisins seeded, quarter of a pound of Zante +currants, quarter of a pound of almonds pounded fine,<span class="pagenum"><a name="Page_57" id="Page_57">[57]</a></span> or citron cut in +strips; they should be stirred in very gradually, a handful of each +alternately; when well mixed in, bake the cake immediately, in small +tins or in large cake pans, if baked in the latter it will require +baking about an hour and twenty five minutes, if baked in small tins it +will bake in much less time.</p> + + +<h3 class="sectionhead"><a name="recipe-173" id="recipe-173">173.</a> <i>Jelly Cake.</i></h3> + +<p>Stir together half a pound of sugar, and six ounces of butter, beat +seven eggs to a froth and put in, together with a little mace, or +nutmeg, then stir in gradually a pound of flour, and the juice and +grated peel of a fresh lemon, turn the mixture on to scolloped tin +plates, well buttered, the mixture should not be more than quarter of an +inch thick in each one, bake them until brown, in a quick oven, then +pile them together on a plate, with jelly spread on each one and jelly +on the top.</p> + + +<h3 class="sectionhead"><a name="recipe-174" id="recipe-174">174.</a> <i>Raised Queen's Cake.</i></h3> + +<p>Stir into a pound of flour, half a pint of lukewarm milk, a tea cup of +yeast, set it in a warm place; when light stir a pound of sugar, with +three quarters of butter and work it into the sponge, with three beaten +eggs, a little mace or essence of lemon, and half a pound more of sifted +flour. Work the whole together for fifteen or twenty minutes, then let +it remain till very light, when so, stir in half a pound of seeded +raisins, quarter of a pound of Zante currants, and the same of citron. +Bake it directly in a moderate oven, but not a slow one.</p> + + +<h3 class="sectionhead"><a name="recipe-175" id="recipe-175">175.</a> <i>Sponge Cake.</i></h3> + +<p>Take the weight of ten eggs, in sifted loaf sugar, beat it well with the +yolks of twelve eggs, then grate<span class="pagenum"><a name="Page_58" id="Page_58">[58]</a></span> in the peel of a fresh lemon, and add +the juice of half an one. Beat the whites of six eggs to a froth, and +mix them with the sugar and yolks. Beat the whole, well together without +any cessation, for fifteen minutes, on a shallow plate, then stir in +very gradually the weight of six eggs, in sifted flour, put it in a +moderate oven, as soon as the flour is well mixed in, and bake it from +fifteen to twenty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-176" id="recipe-176">176.</a> <i>Almond Sponge Cake.</i></h3> + +<p>Into the whites of sixteen eggs, beaten to a froth, stir their weight of +sifted loaf sugar; beat them well five or six minutes, then add the +weight of seven whites of eggs, in sweet almonds, previously blanched, +dried, and pounded fine, a table spoonful of cream or lukewarm melted +butter, beat the ingredients well together, then stir in very gradually, +the weight of the whites of eight eggs, in sifted flour; as soon as it +is mixed in well, bake it in a moderate oven about twenty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-177" id="recipe-177">177.</a> <i>Black or Fruit Cake.</i></h3> + +<p>Stir for twenty minutes, four pounds of butter with five of sugar. Beat +forty eggs, the whites and yolks separate, and stir them into the butter +and sugar, then add a table spoonful of cinnamon, the same quantity of +rosewater, a tea spoonful of essence of lemon, or three of orange flower +water, half an ounce of allspice, the same of mace, and a tea spoonful +of cloves. Stir in very gradually, five pound of sifted flour. Mix three +glasses of white wine, three of brandy, and two of milk. Stir it with +the rest of the above ingredients for twenty minutes, then stir in three +quarters of a pound of blanched, dried and pounded almonds, four pounds +of stoned raisins, five of Zante currants, and a pound of citron, cut in +small pieces, the fruit should be stirred in gradually, a handful of +each kind <span class="pagenum"><a name="Page_59" id="Page_59">[59]</a></span>alternately. Bake it immediately in a moderate oven, for +about two hours and a half. This kind of cake will keep good four or +five months.</p> + + +<h3 class="sectionhead"><a name="recipe-178" id="recipe-178">178.</a> <i>Almond Cheese Cake.</i></h3> + +<p>Mix half a pound of powdered loaf sugar, with four ounces of butter, +when white add a gill of cream, if you have it, if not put in the same +quantity of boiling milk, with an ounce of pounded cracker, two ounces +of blanched and pounded sweet almonds, half a glass of wine, a tea +spoonful of orange flower or rosewater, and half a grated nutmeg. Beat +five eggs to a froth, the whites and yolks separate, and stir into the +above mixture; then set it on a few coals and stir it constantly till +scalding hot, take it off before it boils, and stir it till nearly cold, +then add quarter of a pound of Zante currants. Pour it into patty pans, +lined with puff paste, cut blanched almonds into small slips, and +ornament the top of the cheese cake with them. Bake them in a quick oven +twenty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-179" id="recipe-179">179.</a> <i>Maccaroons.</i></h3> + +<p>Beat the whites of nine eggs to a stiff froth, then stir in ten large +table spoonsful of powdered loaf sugar, beat them together well; add +quarter of a pound of bitter almonds, previously blanched, dried and +pounded fine, and the same quantity of sweet ones. When the whole is +well mixed, do them up into balls of the size of a walnut, lay them on +buttered baking plates, several inches apart, flatten them on the top, +bake them in a slow oven till of a light brown.</p> + + +<h3 class="sectionhead"><a name="recipe-180" id="recipe-180">180.</a> <i>Frosting for Cake.</i></h3> + +<p>Allow for each loaf of cake, the white of one egg, and ten heaping tea +spoonsful of powdered double <span class="pagenum"><a name="Page_60" id="Page_60">[60]</a></span>refined loaf sugar. Beat the eggs on a +shallow plate till you can turn the plate upside down, without the eggs +dropping from it. Then stir in the sugar very gradually; stir it without +any cessation for fifteen minutes, then add a tea spoonful of lemon +juice, vinegar will do but it is not as good as the lemon juice. If you +wish to have it colored, stir in a few grains of cochineal powder, or a +little powder blue. As soon as you have put in the lemon juice, lay it +with a knife, on the cake, which should be hot, smooth it over, and set +the cake away in a cool place, and let it remain, until it hardens.</p> + + +<h3 class="sectionhead"><a name="recipe-181" id="recipe-181">181.</a> <i>Cocoanut Cakes.</i></h3> + +<p>Beat the whites of eight eggs, to a stiff froth, then stir in half a +pound of sifted loaf sugar; it should be stirred in very gradually, and +beaten eight or ten minutes, then add half a pound of grated cocoanut, +the brown part should be cut off before it is grated. Put in a table +spoonful of the milk of the cocoanut, if you have it, if not it will do +without, drop it on buttered pie plates, several inches apart, the drops +should be about the size of a cent. Bake them in a oven about twenty +minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-182" id="recipe-182">182.</a> <i>Floating Island.</i></h3> + +<p>Beat the whites of nine eggs to a froth, then beat with them seven large +table spoonsful of whatever dark colored jelly, you may happen to have. +When you have beaten them seven or eight minutes, put some cream into a +large shallow dish, and turn the jelly and eggs, into the center of it. +This should not be made but a short time before it is to be eaten.</p> + + +<h3 class="sectionhead"><a name="recipe-183" id="recipe-183">183.</a> <i>Whip Syllabub.</i></h3> + +<p>Take good sweet cream, and to each pint of it, put six ounces of sifted +double refined loaf sugar, half a<span class="pagenum"><a name="Page_61" id="Page_61">[61]</a></span> tumbler of white wine, the juice and +grated peel of a lemon. Beat it well, as the froth rises, take it off +and lay it on jelly, in a dish or glasses. Keep it in a cool place till +just before it is eaten.</p> + + +<h3 class="sectionhead"><a name="recipe-184" id="recipe-184">184.</a> <i>Blanc Mange.</i></h3> + +<p>Pull an ounce of isinglass, into small pieces, rinse and put it to a +pint and a half of milk. Stir it over a slow fire, with a stick of +cinnamon or mace, and loaf sugar to your taste. Stir it without boiling +until the isinglass dissolves. Then set it where it will boil five or +six minutes, stirring it constantly. Strain it and fill your moulds with +it when cool, and let it remain until wanted.</p> + + +<h3 class="sectionhead"><a name="recipe-185" id="recipe-185">185.</a> <i>Rice Flour Blanc Mange.</i></h3> + +<p>Boil a quart of milk and sweeten it to your taste with loaf sugar; add +the juice and grated peel of a lemon. Mix four table spoonsful of ground +rice smoothly with a little cold milk, and stir it into the boiling +milk. Boil the whole together ten minutes, stirring it occasionally +while boiling; then take it from the fire, stir into it the beaten +whites of <a name="corr13" id="corr13"></a>three eggs, set it back on a few coals, and stir it constantly +until nearly boiling hot, take it off, fill your moulds, and let it +remain till cold. This is very good food for invalids.</p> + + +<h3 class="sectionhead"><a name="recipe-186" id="recipe-186">186.</a> <i>Ice Cream.</i></h3> + +<p>To one quart of milk, put the yolks of four eggs well beaten, the rind +of a lemon pared thin, sweeten it very sweet with loaf sugar. Put it on +a slow fire and stir it constantly till scalding hot, care must be taken +then it does not get to boiling. Take it up, take out the lemon peel, +set it away to cool. When<span class="pagenum"><a name="Page_62" id="Page_62">[62]</a></span> perfectly cold put it into an ice cream form, +(if you cannot procure one, a milk kettle will do,) set it into a large +tub, strew round it a layer of ice cracked fine, then a layer of rock +salt, then another layer of ice and salt, and so on, till the ice is as +high as the top of the form; a layer of ice should be last. Shake the +form frequently, while the cream is freezing; care must be taken that +none of the salt gets into the cream. The tub should be covered with a +flannel cloth, while the cream is freezing. If you wish to shape the +cream in moulds, turn it into them, as soon as it freezes in the form, +and set them in the tub, and let them remain in it, till just before +they are to be eaten. When you wish to get them out of the moulds or +form, dip them into warm water and take them out of it instantly and +turn them out into your dishes. Where cream is used instead of milk, no +eggs or scalding will be necessary. Three table spoonsful of pine apple +juice, to a quart of the cream gives it a fine flavor, strawberries are +also nice in the cream. If you wish to color the cream, stir in a little +cochineal powder, saffron or powder blue, before you freeze it.</p> + + +<h3 class="sectionhead"><a name="recipe-187" id="recipe-187">187.</a> <i>Pastry.</i></h3> + +<p>For good common pie crust, allow two tea cups of shortening to a quart +of flour, and a tea spoonful of salt, half lard and half butter is the +best, beef shortening does very well with butter for plain pie crust. +Rub part of the shortening thoroughly with two thirds of the flour; then +put in the salt, together with cold water, to moisten it just enough to +roll out easily. Roll it out thin, spread on the reserved shortening, +then sprinkle on the remainder of your flour, and roll it up. Cut it +into as many pieces as you have pies, roll out the under crust very +thin, butter your pie plates, and put it on them, fill your plates with +your fruit, roll out the upper crust lightly, about half an inch thick, +and<span class="pagenum"><a name="Page_63" id="Page_63">[63]</a></span> cover your pies, pare it off neatly round the edges of the plates. +This rule furnishes crust enough for a couple of pies. Pie crust to be +light, should be baked in a quick oven.</p> + + +<h3 class="sectionhead"><a name="recipe-188" id="recipe-188">188.</a> <i>Puff Paste or Confectioner's Pastry.</i></h3> + +<p>Sift three quarters of a pound of flour, and mix it with cold water +enough to render it sufficiently stiff to roll out, put in one half a +tea spoonful of salt, before you put in the water. Weigh out a pound of +butter, cut it into thin slices, and roll it out thin as possible on a +moulding board; in order to do this a great deal of flour should be +sprinkled on the board and butter, and rubbed on the rolling pin. Lay +your rolled butter on a platter. Then roll out your crust very thin, lay +the pieces of butter thickly over it. Weigh out a quarter of a pound of +sifted flour, and sprinkle part of it over it, roll it up, then roll it +out again, put on the remainder of the butter and flour, roll it up and +let it stand half an hour in a cool place. Roll it our lightly half an +inch thick, for the upper crust to the pies. Bake it in a quick oven +till of a light brown.</p> + + +<h3 class="sectionhead"><a name="recipe-189" id="recipe-189">189.</a> <i>Apple Pie.</i></h3> + +<p>Pare, quarter, and take out the cores of the apples, and if not ripe, +stew them before baking them, and season them to your <a name="corr14" id="corr14"></a>taste. Butter your +plates, put on a thin under crust, fill the plates, and cover them with +a thick crust. Bake them about three quarters of an hour. When done take +off the upper crust carefully, and put a piece of butter of the size of +a walnut, into each pie, sweeten them to your taste, if not acid enough, +squeeze in the juice of part of a lemon, or put in a little tartaric +acid, dissolved in a little water. Essence of lemon, nutmeg, or +rosewater, are all good<span class="pagenum"><a name="Page_64" id="Page_64">[64]</a></span> spice for apple pies. Apples stewed in new +cider, and molasses, with a few quinces and strained, with a little +cinnamon in it makes nice pies. Dried apples for pies, should have +boiling water turned on them, and stewed till tender, then add a little +sour cider, and a little orange peel, and stew them a few moments +longer, take them up, put in a little butter, sugar, and the juice and +peel of a lemon improve them, they are better for being rubbed through a +sieve. Fill your pie plates and bake the pies half an hour.</p> + + +<h3 class="sectionhead"><a name="recipe-190" id="recipe-190">190.</a> <i>Mince Pie.</i></h3> + +<p>The best kind of meat for mince pies, is neats tongue and feet, and +chickens; a shank of beef makes very good pies. Boil your meat till +perfectly tender, then take it up, clear it from the bones and gristle, +chop it very fine and mix it with double the quantity of chopped apple; +if the meat is not fat, put in a little suet or melted butter, moisten +it with cider, add cloves, mace, or nutmeg, and cinnamon, to your taste, +sweeten it with molasses and sugar, add a little salt. If you wish to +have your pies very rich, put in wine or brandy to your taste, the juice +and peel of a lemon, the peel should be grated, and stoned raisins and +citron cut in small strips. Bake the pies in shallow plates. Make +apertures in the upper crust, before you cover the pies. Bake the pies +from half, to three quarters of an hour. Mince meat for pies, with +brandy or wine in it, and strongly spiced will keep several months, in +cold weather. It should be put in a stone pot, and kept in a dry cool +place.</p> + + +<h3 class="sectionhead"><a name="recipe-191" id="recipe-191">191.</a> <i>Peach Pie.</i></h3> + +<p>Take mellow juicy peaches, wash and put them in a deep pie plate, or +pudding dish, lined with pie crust, sprinkle sugar on each layer of +peaches, a great deal<span class="pagenum"><a name="Page_65" id="Page_65">[65]</a></span> will be necessary to sweeten them sufficiently, +put in about a table spoonful of water, sprinkle a little flour over the +top and cover the pie with a thick crust. Bake it an hour. Pies made in +this manner are much better than with the stones taken out, as the +prussic acid of the stones, gives the pie a fine flavor. Dried peaches +should be stewed and sweetened, before being made into pies; they do not +require any spice.</p> + + +<h3 class="sectionhead"><a name="recipe-192" id="recipe-192">192.</a> <i>Tart Pie.</i></h3> + +<p>Sour apples, cranberries, and dried peaches, all make nice tarts. Stew +and strain them; if the peaches are not tart, put in the juice and +grated peel of a lemon, put in a little sugar. Line shallow pie plates +with a thin crust, put a rim of pie crust round the edge of the dish, +fill the plates with your tart. Roll some of the crust very thin, cut it +into narrow strips, with a jagging iron, and lay it on the pie in a +fanciful manner. Bake the pies about twenty five minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-193" id="recipe-193">193.</a> <i>Rice Pie.</i></h3> + +<p>To a quart of boiling water, put a small tea cup of rice, and boil it +till very soft. Then add a quart of milk, strain it through a sieve, put +in a little salt, five beaten eggs, a nutmeg grated, and sugar enough to +sweeten it, the sugar should be put in before the rice is strained, add +a few raisins. Bake it in deep pie plates, without an upper crust.</p> + + +<h3 class="sectionhead"><a name="recipe-194" id="recipe-194">194.</a> <i>Rhubarb or Persian Apple Pie.</i></h3> + +<p>Take the stalks of the rhubarb plant in the spring, or fore part of +summer, (they are not good later,) cut them in small pieces, and stew +them till tender; then strain and sweeten them to your taste, bake them +with only an under crust.</p> + +<p><span class="pagenum"><a name="Page_66" id="Page_66">[66]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-195" id="recipe-195">195.</a> <i>Cherry and Blackberry Pies.</i></h3> + +<p>Cherries and blackberries for pies, should be perfectly ripe; put them +in a deep plate, with an under crust, and sprinkle sugar and cinnamon, +or cloves, over them; cover them and bake them half an hour.</p> + + +<h3 class="sectionhead"><a name="recipe-196" id="recipe-196">196.</a> <i>Grape Pie.</i></h3> + +<p>Grapes are the best for pies when very small and tender; if not very +small, they should be stewed and strained, on account of the seeds. +Sweeten them to your taste, no spice is necessary.</p> + + +<h3 class="sectionhead"><a name="recipe-197" id="recipe-197">197.</a> <i>Currant and Gooseberry Pies.</i></h3> + +<p>Pick them over, and stew them in just water enough to prevent their +burning at the bottom, when tender sweeten them to your taste with +sugar, and bake them without any spice, in deep dishes. Some people do +not stew the currants before baking them, but they are not apt to be +sweet enough, if not previously stewed.</p> + + +<h3 class="sectionhead"><a name="recipe-198" id="recipe-198">198.</a> <i>Pumpkin Pie.</i></h3> + +<p>Cut your pumpkin in two, take out the seeds, and wash the pumpkin, cut +it into small strips, and boil it in just water enough to prevent its +burning, when tender turn off the water, and let it steam over a +moderate fire for fifteen minutes, taking care it does not burn. Take it +up, strain it through the sieve, and if you like the pies very thin, put +two quarts of milk, to a quart of the pumpkin, and six eggs; if you wish +to have them thick, put a quart only of milk, to a quart of pumpkin, and +three eggs. Three eggs to a quart of milk does very well, but they are +better with five or six. Sweeten it with molasses or sugar, put in +gin<span class="pagenum"><a name="Page_67" id="Page_67">[67]</a></span>ger, or grated lemon peel to your taste. Bake them in deep plates +from fifty to sixty minutes in a hot oven.</p> + + +<h3 class="sectionhead"><a name="recipe-199" id="recipe-199">199.</a> <i>Carrot Pie.</i></h3> + +<p>Scrape three good sized carrots, boil them till very tender. Then rub +them through a sieve, and mix them with a quart of milk, four beaten +eggs, a piece of butter of the size of half an egg, a table spoonful of +lemon juice, and the grated peel of half a one. Sweeten it to your +taste. Bake it in deep pie plates with an under crust and rim.</p> + + +<h3 class="sectionhead"><a name="recipe-200" id="recipe-200">200.</a> <i>Potatoe Pie.</i></h3> + +<p>Boil Irish or sweet potatoes, till very soft. Take them up, peel and +mash them fine. To one quarter of a pound of potatoes put a quart of +milk, three ounces of butter, melted; five eggs, a glass of wine, and +one of lemon or French brandy. Put in sugar, and mace to your taste.</p> + + +<h3 class="sectionhead"><a name="recipe-201" id="recipe-201">201.</a> <i>Marlborough Pie.</i></h3> + +<p>Pare tart mellow apples, quarter them, take out the seeds, and stew them +in a little water till soft enough to rub through a sieve. To twelve +table spoonsful of it when strained, put twelve table spoonsful of +sugar, the same quantity of wine, five eggs, six table spoonsful of +melted butter, half a pint of milk, the juice and grated peel of half a +lemon, and half a nutmeg. Bake it in deep pie plates, without an upper +crust.</p> + + +<h3 class="sectionhead"><a name="recipe-202" id="recipe-202">202.</a> <i>Custard Pie.</i></h3> + +<p>Beat seven eggs with three table spoonsful of rolled sugar, mix them +with a quart of milk, flavor it with nutmeg or rosewater. This is good +baked either in<span class="pagenum"><a name="Page_68" id="Page_68">[68]</a></span> cups, or deep pie plates, with an under crust. Set the +pie plates with the crust in the oven and let it bake a moment before +you turn in the custard. To ascertain when the pie is done, stick a +clean broom splinter through the center of the pie, if none of the +custard adheres to it, it is sufficiently bakes.</p> + + +<h3 class="sectionhead"><a name="recipe-203" id="recipe-203">203.</a> <i>A Plain Custard Pie.</i></h3> + +<p>Boil a quart of milk with a few peach leaves, or lemon peel; strain it. +Put it back on the fire; when it boils, mix a table spoonful of flour, +with a little milk, and turn it in, let it boil a minute, then put it +with four beaten eggs, and sugar to your taste, and bake it in deep pie +plates with an under crust.</p> + + +<h3 class="sectionhead"><a name="recipe-204" id="recipe-204">204.</a> <i>Lemon Pie.</i></h3> + +<p>Squeeze out the juice of two good sized lemons, grate the rind of the +lemon, but not the white part, put the juice and grated lemon to a pint +of milk. Beat six eggs, with five table spoonsful of powdered loaf +sugar, and put them in the milk, with a couple of crackers pounded fine, +and a table spoonful of melted butter. Line a pudding dish with pie +crust, put a rim of puff paste, or nice pie crust, round the edge, turn +the mixture into it, and bake it from twenty five to thirty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-205" id="recipe-205">205.</a> <i>Cocoanut Pie.</i></h3> + +<p>Cut off the brown part of the cocoanut, grate the remainder of it. Scald +a quart of milk, and turn it on to the cocoanut, and three crackers +pounded fine. Beat eight eggs, with three table spoonsful of sifted loaf +sugar, turn it into the milk, together with a glass of wine, and half a +grated nutmeg. If any of the milk of the cocoanut can be saved, to mix +with the cow's<span class="pagenum"><a name="Page_69" id="Page_69">[69]</a></span> milk, it makes the pie nicer. Bake it in a deep pie +plate, or pudding dish, with a rim of puff paste round the edge of the +dish.</p> + + +<h3 class="sectionhead"><a name="recipe-206" id="recipe-206">206.</a> <i>Small Puffs.</i></h3> + +<p>Make some puff paste, and roll it half an inch thick, cut it with a +tumbler, into any number of puffs you want, cut the remainder of your +paste, into narrow strips with a jagging iron, put them round the edge +of those you have cut with a tumbler, lay the puffs on buttered plates, +and bake them in a quick oven, till of a light brown. Then fill them +with any preserved fruit, you may happen to have.</p> + + +<h3 class="sectionhead"><a name="recipe-207" id="recipe-207">207.</a> <i>Boiled Custards.</i></h3> + +<p>Boil a quart of milk. Beat six eggs with three table spoonsful of sugar, +four eggs are enough if you want them plain, grate in a nutmeg, or put +in a little rosewater, or essence of lemon. Turn the boiling milk on to +the sugar and eggs, stir it several minutes then put it on a few coals, +stir it constantly till boiling hot, take it up before it gets to +boiling, stir it a few moments, then turn it into your cups and grate +nutmeg on them.</p> + + +<h3 class="sectionhead"><a name="recipe-208" id="recipe-208">208.</a> <i>Almond Custards.</i></h3> + +<p>Boil in a quart of milk, a couple of ounces each of sweet, and of bitter +almonds, pounded fine. When it has boiled seven or eight minutes strain +it on to the beaten yolks of eight eggs, and three table spoonsful of +loaf sugar. Stir it several moments, then put it on a moderate fire, +stir it without any cessation till scalding hot, then take it from the +fire, and stir it constantly till nearly cold, then fill your glasses or +cups. Just before they are to be eaten, beat the whites of the<span class="pagenum"><a name="Page_70" id="Page_70">[70]</a></span> eggs, to +a froth, and lay them on the top of the custards. A few grains of +cochineal powder, or saffron in the beaten whites, makes them look +handsomely.</p> + + +<h3 class="sectionhead"><a name="recipe-209" id="recipe-209">209.</a> <i>Cold Custard or Rennet Pudding.</i></h3> + +<p>Put a piece of calf's rennet three inches square, to a pint of wine, +when it has stood seven or eight hours, it is fit for use. Whenever you +wish to make your custard, put three table spoonsful of the wine, to a +quart of milk, and four table spoonsful of powdered loaf sugar, flavor +it with essence of lemon, or rosewater. Stir it twenty minutes, then +dish it out, grate nutmeg over it. It should be eaten in the course of +an hour after it is made, as it will soon curdle.</p> + + +<h3 class="sectionhead"><a name="recipe-210" id="recipe-210">210.</a> <i>Custard Pudding.</i></h3> + +<p>Stir a quart of milk very gradually into half a pint of flour, put in a +little salt, seven beaten eggs, and a little nutmeg or essence of lemon, +sweeten it to your taste, bake it three quarters of an hour.</p> + + +<h3 class="sectionhead"><a name="recipe-211" id="recipe-211">211.</a> <i>Boiled Bread Pudding.</i></h3> + +<p>Soak about three quarters of a pound of rusked bread, in milk, if you +have not milk, water will do. When soft, squeeze out the water, mash it +fine and put in a heaping table spoonful of flour, mixed with a tea cup +of milk, put in three eggs, half a tea spoonful of salt. Mix the whole +well together, flour the inside of your pudding bag, and put the pudding +in. The bag should not be more than two thirds full, as the pudding +swells considerably while boiling. The pudding should be put into a pot +of boiling water, and boiled an hour and a half without intermission; if +allowed to stop it will be heavy.</p> + +<p><span class="pagenum"><a name="Page_71" id="Page_71">[71]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-212" id="recipe-212">212.</a> <i>A Plain Baked Bread Pudding.</i></h3> + +<p>Pound rusked bread, and put five heaping table spoonsful of it to a +quart of milk, three beaten eggs, four table spoonsful of sugar, half a +tea <a name="corr15" id="corr15"></a>spoonful of salt, half a nutmeg, and a table <a name="corr16" id="corr16"></a>spoonful of melted +butter. Bake it an hour and a half; it is good without the eggs, if +baked two hours and a half. It does not require any sauce.</p> + + +<h3 class="sectionhead"><a name="recipe-213" id="recipe-213">213.</a> <i>A Rich Bread Pudding.</i></h3> + +<p>Cut a loaf of baker's bread into thin slices, spread butter on both +sides; lay them in a buttered pudding dish, and on each layer strew +Zante currants, or stoned raisins, and citron cut into small pieces. +Beat eight eggs with six table spoonsful of sugar rolled free from +lumps; mix them with three pints of milk, and a grated nutmeg. Turn the +whole over the bread and let it stand until the bread has absorbed most +of the milk, then bake it about three quarters of an hour.</p> + + +<h3 class="sectionhead"><a name="recipe-214" id="recipe-214">214.</a> <i>Flour Pudding.</i></h3> + +<p>Into a pint and a half of flour, stir gradually a quart of milk; stir it +till free from lumps, then add seven beaten eggs, a couple of tea +spoonsful of salt, and a grated nutmeg. A pudding made in this manner is +good either baked or boiled; it takes two hours to boil and one to bake +it. It should be eaten as soon as cooked or it will be heavy. This as +well as all other kinds of boiled puddings should not be put into the +pot until the water boils and should not be allowed to stop for a +moment, if the water wastes much in boiling, fill the pot up with +boiling water. A pudding bag should be floured on the inside, and not +filled more than two thirds full. When the pudding has boiled six or +eight<span class="pagenum"><a name="Page_72" id="Page_72">[72]</a></span> minutes turn it over, as it is apt to settle. Flour puddings +require rich sauce.</p> + + +<h3 class="sectionhead"><a name="recipe-215" id="recipe-215">215.</a> <i>A Plain Rice Pudding.</i></h3> + +<p>Swell the rice with a little milk over a fire, then put in acid apples +pared and cut in thin slices, or gooseberries and currants, add a couple +of eggs, a tea spoonful of salt, fill your pudding bag half full and +boil it an hour and a half. Serve it up with butter and sugar.</p> + + +<h3 class="sectionhead"><a name="recipe-216" id="recipe-216">216.</a> <i>A Rich Rice Pudding.</i></h3> + +<p>Pick over and wash two small tea cups of rice and put it into two quarts +of milk; add a tea cup of butter, two of sugar, and a grated nutmeg. +Butter a pudding dish, set it in a bake pan, then turn in the pudding, +when it begins to thicken stir in three tea cups full of raisins. Bake +it two hours, it will not fall if taken from the fire sometime before it +is to be eaten, it is also good cold. It is good without any sauce, and +is the only kind of pudding that eggs do not improve.</p> + + +<h3 class="sectionhead"><a name="recipe-217" id="recipe-217">217.</a> <i>Rice Snow Balls.</i></h3> + +<p>Pare large tart apples, take out the cores with a pen-knife; fill the +holes with sugar, and a stick of cinnamon or mace. Put each one in a +small bag well floured, fill them half full of unboiled rice, tie up the +bags and boil them an hour and twenty minutes. When done turn them out +carefully and serve them up with pudding sauce.</p> + + +<h3 class="sectionhead"><a name="recipe-218" id="recipe-218">218.</a> <i>Baked Indian Pudding.</i></h3> + +<p>Boil three pints of milk, and turn it on to a pint of Indian meal, and +five table spoonsful of wheat<span class="pagenum"><a name="Page_73" id="Page_73">[73]</a></span> flour. When cool beat three eggs with the +same quantity of sugar, and stir it into the pudding, together with a +tea spoonful of salt, three tea spoonsful of cinnamon, and a piece of +butter of the size of an egg. If raisins are put in the pudding, a tea +cup more of milk will be required, as they absorb the milk. This pudding +is good if the eggs are omitted. It takes two hours and a half to bake +it.</p> + + +<h3 class="sectionhead"><a name="recipe-219" id="recipe-219">219.</a> <i>Boiled Indian Pudding.</i></h3> + +<p>Into a quart of boiling milk, stir a couple of table spoonsful of flour, +and sifted Indian meal till it is a thick batter, and half a table +spoonful of ginger or cinnamon, half a tea cup of molasses. Dip the +pudding bag into water, wring it out, and flour the inside of it, and +fill it not more than half full, as Indian puddings swell very much. Put +it into boiling water, and keep it boiling constantly for four or five +hours. A kettle of boiling water should be kept, to turn into the +pudding pot as the water boils away.</p> + + +<h3 class="sectionhead"><a name="recipe-220" id="recipe-220">220.</a> <i>Corn Pudding.</i></h3> + +<p>Grate a cup and a half of green corn, mix it with a quart of milk, four +beaten eggs, and half a grated nutmeg; melt a piece of butter of the +size of a hen's egg, and stir it in. Bake it one hour.</p> + + +<h3 class="sectionhead"><a name="recipe-221" id="recipe-221">221.</a> <i>Hasty Pudding.</i></h3> + +<p>Wet Indian meal with cold water sufficient to make a thin batter, turn +part of it into a pot of boiling water; when it has boiled fifteen or +twenty minutes stir in the remainder, salt it to your taste, and stir in +Indian meal by the handful as long as you can stir the pudding stick +round in it easily. When the stick can be made to stand upright in it +for a minute, it is thick enough.<span class="pagenum"><a name="Page_74" id="Page_74">[74]</a></span> It should boil slowly, and be stirred +often; if you wish to fry it, it will be necessary to boil it, from two +to three hours, if not it will boil sufficiently in an hour. If a little +flour is stirred in just before it is taken up, it will fry better. Turn +it into a deep dish, and if it is to be fried, let it stand till cold, +then cut it into thin slices, flour and fry them in lard, till very +brown.</p> + + +<h3 class="sectionhead"><a name="recipe-222" id="recipe-222">222.</a> <i>Fruit Pudding.</i></h3> + +<p>Take raised or common pie crust, and roll it out about half an inch +thick. Strew over it either currants, cherries, cranberries, +gooseberries, black or whortle berries. Sprinkle sugar, and cinnamon or +cloves over them. Roll it up carefully, join the ends together, and put +it in a floured cloth and sew it up. Boil it an hour, and eat it with +sauce as soon as done.</p> + + +<h3 class="sectionhead"><a name="recipe-223" id="recipe-223">223.</a> <i>Fritters.</i></h3> + +<p>Mix a quart of milk gradually, with a quart of flour, stir it till +smooth, then add a little essence of lemon, or rosewater, and five +beaten eggs. Drop it into boiling hot fat by the <a name="corr17" id="corr17"></a>spoonsful. They are +lighter for being fried in a great deal of fat, but less greasy if fried +in just enough to prevent their sticking to the griddle. They should be +served up with pudding sauce.</p> + + +<h3 class="sectionhead"><a name="recipe-224" id="recipe-224">224.</a> <i>Apple Dumplings.</i></h3> + +<p>Make good common, or raised pie crust, divide it into as many pieces, as +you wish dumplings. Pare tart mellow apples, take out the cores, with a +penknife, fill the holes with a blade of mace, and sugar. Roll out your +crust half an inch thick, and enclose an apple in each piece. Tie them +up in separate bags, that are floured inside. Drop them into a pot of +boiling water, and boil them without any intermission for an<span class="pagenum"><a name="Page_75" id="Page_75">[75]</a></span> hour, then +take them out of the bags. If allowed to stop boiling they will not be +light. Eat them with butter and sugar, or pudding sauce.</p> + + +<h3 class="sectionhead"><a name="recipe-225" id="recipe-225">225.</a> <i>Orange Pudding.</i></h3> + +<p>Mix three ounces of butter, with four table spoonsful of powdered loaf +sugar, when stirred to a cream, add a quart of boiling milk, the juice +and peel of two large oranges, the peel should be chopped very fine, put +in a gill of wine, then an ounce of citron, cut into small strips, add +eight eggs, the whiles and yolks beaten separately. Mix the whole well +together, then turn it into a pudding dish, with a lining and rim of +puff paste. Bake it directly in a quick oven from twenty-five to thirty +minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-226" id="recipe-226">226.</a> <i>Bird's Nest Pudding.</i></h3> + +<p>Pare and halve tart mellow apples, scoop out the cores, put a little +flour in the hollow of the apples, and wet it so as to form a thick +paste, stick a blade or two of mace and three or four Zante currants, in +each one of the apples. Butter small cups, and put half an apple, in +each one, lay three or four narrow strips of citron round each apple. +Mix a quart of milk, with three table spoonsful of flour, six eggs, a +grated nutmeg and four table spoonsful of sugar. Nearly fill the cups +with this mixture. Bake them about thirty minutes. They should be eaten +as soon as done.</p> + + +<h3 class="sectionhead"><a name="recipe-227" id="recipe-227">227.</a> <i>Apple Custard Pudding.</i></h3> + +<p>Pare and take out the cores of nice tart apples, lay them in a pudding +dish, well buttered, fill the holes of the apples, with nutmeg and +sugar. For nine or ten apples, mix half a pint of flour with a quart of +milk, four table spoonsful of sugar, and seven<span class="pagenum"><a name="Page_76" id="Page_76">[76]</a></span> eggs, turn it over the +apples, flavor it with whatever spice you like, and bake it about half +an hour.</p> + + +<h3 class="sectionhead"><a name="recipe-228" id="recipe-228">228.</a> <i>English Plum Pudding.</i></h3> + +<p>Soak three quarters of a pound of finely pounded crackers in two quarts +of milk. Put in twelve beaten eggs, half a pound of stoned raisins, +quarter of a pound of Zante currants, the same weight of citron, cut +into small pieces, and five ounces of blanched and pounded almonds; add +a wine glass of lemon brandy, or wine, and a little orange flower, or +rosewater, and a little salt. Bake or boil it from two hours and a half, +to three hours.</p> + + +<h3 class="sectionhead"><a name="recipe-229" id="recipe-229">229.</a> <i>Transparent Pudding.</i></h3> + +<p>Melt half a pound of butter, and stir it into the same weight of double +refined loaf sugar, add half a tea spoonful of essence of lemon, eight +eggs, the whites and yolks beaten separately, and a couple of table +spoonsful of cream. Set the whole on a few coals, stir it constantly +till it thickens, take it off before it gets to boiling, and stir it +till nearly cold, then turn it into a dish lined with pastry, put a rim +of puff paste round the edge, and bake it half an hour. It will cut +light and clear.</p> + + +<h3 class="sectionhead"><a name="recipe-230" id="recipe-230">230.</a> <i>Lemon Syrup.</i></h3> + +<p>Mix a pint of lemon juice with a pound and three quarters of lump sugar. +Dissolve it by a gentle heat, skim it until clear, then add one ounce of +thin cut lemon peel, and simmer if gently for a few moments. Strain it +through a flannel bag; when cold, bottle, cork, and seal it tight, keep +it in a cool place. Another method of making it which is cheaper, and +very good, is to dissolve half an ounce of citric acid, in a<span class="pagenum"><a name="Page_77" id="Page_77">[77]</a></span> pint of +clarified syrup, by a gentle heat; when cool, put in a few drops of oil +or a little essence of lemon.</p> + + +<h3 class="sectionhead"><a name="recipe-231" id="recipe-231">231.</a> <i>Orange Syrup.</i></h3> + +<p>Take nice fresh oranges, squeeze out the juice, and strain it; to a pint +of juice put a pound and a half of while sugar. Dissolve it over a +moderate fire, put in the peel of the oranges, and let the whole boil +eight or ten minutes. Strain it till clear, through a flannel bag, +bottle and cork it tight. This is nice to flavor puddings and pies, or +sherbet.</p> + + +<h3 class="sectionhead"><a name="recipe-232" id="recipe-232">232.</a> <i>Blackberry Syrup.</i></h3> + +<p>Pick over blackberries that are perfectly ripe, boil them in their juice +till they break to pieces, then strain them through a flannel cloth, and +to each pint of juice put a pound of sugar. Boil it again for ten +minutes, then strain it and add a wine glass of brandy to each pint of +syrup. When cool, bottle and cork it tight, and set it in a cool place. +This mixed with cold water in the proportion of a wine glass of it to +two thirds of a tumbler of water is a very agreeable summer beverage, it +also possesses fine medicinal properties.</p> + + +<h3 class="sectionhead"><a name="recipe-233" id="recipe-233">233.</a> <i>Clarified Syrup for Sweet Meats.</i></h3> + +<p>For most kinds of fruit, one pound of sugar, to one of the fruit, is +sufficient to preserve them; some kinds of fruit will do with less. Put +your sugar into your preserving kettle, and turn in as much cold water +as you think will cover your fruit, when put in, add the white of an egg +to every three pounds of sugar, then put it over a slow fire; when the +sugar has dissolved, put it where it will boil, let it boil several +minutes, then take it from the fire, and skim it till clear, put it back +on the fire, when the scum rises again, take the<span class="pagenum"><a name="Page_78" id="Page_78">[78]</a></span> kettle off and skim it +again, this operation repeat till it is perfectly clear, then put in the +fruit. If you have not syrup enough to cover the fruit, take the fruit +out and put in more cold water, and let it get to boiling before you put +in the fruit, if you have too much syrup, it should boil away before you +boil your fruit in it. White sugar is better than brown for preserving, +but brown sugar answers very well for common sweet meats. Every kind of +ware but iron, will do to preserve in, but earthen ware is the best on +account of its not imparting an unpleasant taste, to the sweet meats.</p> + + +<h3 class="sectionhead"><a name="recipe-234" id="recipe-234">234.</a> <i>To Preserve Quinces.</i></h3> + +<p>Quinces if very ripe, are best pared and cut in slices about an inch +thick, the cores should be taken out carefully with a small knife, then +put the quinces in clarified syrup, and boil them till you can stick a +broom splinter through them easily, take them up and put them in jars, +and turn the syrup over them, cover them up, and put them in a cool +place, as soon as done. Quinces preserved in this manner retain more of +their natural flavor, but they cannot be preserved in this way without +they are very ripe. If not very ripe pare and halve them, and take out +the cores. Boil the quinces till tender, then take them out, strain the +water they were boiled in, and use it to make a syrup for the quinces, +allow a pound of sugar to a pound of the fruit, when clarified put in +the quinces and boil them slowly half an hour. Set them away in jars +covered with a paper wet in brandy. Look at them in the course of three +or four days, and if they have begun to ferment, turn off the syrup, and +scald it, then turn it back on the quinces. Some people boil the cores +of the quinces with them, but the syrup does not look as nice for it. A +cheap way of preserving quinces, which is very good for common use, is +to boil the<span class="pagenum"><a name="Page_79" id="Page_79">[79]</a></span> parings and cores in cider till tender, then strain the +cider, and for ten pounds of quince, put in two pounds of brown sugar, +and a couple of quarts of molasses, and the beaten whites of two eggs; +put it on the fire, clarify it, then put in the quinces, which should be +pared and halved, put in the peel of an orange, boil them till tender.</p> + + +<h3 class="sectionhead"><a name="recipe-235" id="recipe-235">235.</a> <i>Quince Marmalade.</i></h3> + +<p>Wash and quarter them, put them on the fire, with a little water, and +stew them till tender enough to rub through a sieve. When strained, put +to a pound of pulp, a pound of brown sugar, set it back on the fire, and +let it stew slowly, stir it constantly. To ascertain when it is done, +take a little of it out and let it get cold, if it then cuts smooth and +clear it is sufficiently stewed. Crab apple marmalade, is made in the +same manner.</p> + + +<h3 class="sectionhead"><a name="recipe-236" id="recipe-236">236.</a> <i>To Preserve Pears.</i></h3> + +<p>Take an ounce of race ginger, for every pound of pears. Scrape off the +skin, cut it into thin slices, and boil it until tender, then take it +from the fire, put in your sugar, allowing three quarters of a pound to +a pound of the pears, set it on the fire, clarify it, then put in the +pears, if very small they are good preserved whole, boil them till +tender, then put them in jars tightly covered, set them away in a cool +place. In the course of five or six days, boil the syrup again, and turn +it on them while hot. Choke and Vergoulouse are the best pears for +preserving. The ginger can be omitted if not liked.</p> + + +<h3 class="sectionhead"><a name="recipe-237" id="recipe-237">237.</a> <i>To Preserve Peaches.</i></h3> + +<p>Pare your peaches, which should be very ripe, and if you wish to +preserve them whole, allow a pound of<span class="pagenum"><a name="Page_80" id="Page_80">[80]</a></span> sugar, to a pound of fruit. Take +lump sugar, break it into small pieces, and dip each piece into cold +water, let it be in just long enough to get saturated with the water, +then put the lumps into a preserving kettle, set the kettle over a slow +fire, when the sugar has dissolved, put in your peaches, boil them +twenty minutes. These as well as all other sweet meats, should be set +away in a cool place, as soon as done, if allowed to stand by the fire +for a few hours, the syrup will not look clear; all preserves should be +covered up tight. Let them remain several days, then turn the syrup from +them, scald it, and turn it back on to them, while hot. If you preserve +your peaches without the stones, three quarters of a pound of sugar to a +pound of fruit is sufficient, take those that are mellow and juicy, pare +and halve them, take out the stones, put them in a deep dish; on each +layer of peach, sprinkle your sugar, let them stand three or four hours, +then put them on the fire with very little water, let them boil slowly +for twenty minutes.</p> + + +<h3 class="sectionhead"><a name="recipe-238" id="recipe-238">238.</a> <i>To Preserve Currants.</i></h3> + +<p>Take your currants from the stems, for a pound of currants, allow a +pound of sugar. Make some syrup, clarify it, and put in the currants, +let them boil slowly for a few moments. A table spoonful of these, mixed +with a tumbler of water is a very wholesome drink in the summer.</p> + + +<h3 class="sectionhead"><a name="recipe-239" id="recipe-239">239.</a> <i>To Preserve Barberries.</i></h3> + +<p>Pick over your barberries, and put them in clarified syrup, boil them +half an hour. Molasses does very well to preserve barberries in, for +common use, with a little orange peel boiled with them. Preserved +barberries mixed with water, is a very refreshing drink in fevers.</p> + +<p><span class="pagenum"><a name="Page_81" id="Page_81">[81]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-240" id="recipe-240">240.</a> <i>To Preserve Ginger.</i></h3> + +<p>Take green ginger, and soak it until you can scrape off the outside, +when scraped, soak it in salt and water one day, then take it out of the +salt and water, and boil it till tender. Make a syrup of white sugar, +allowing equal weights of sugar and ginger, when clarified take it off, +and when cold, turn it on the ginger, let it remain a week, then boil +the ginger and syrup together, until the syrup appears to have entered +the ginger, when cool put in a little essence of lemon.</p> + + +<h3 class="sectionhead"><a name="recipe-241" id="recipe-241">241.</a> <i>To Preserve Apples.</i></h3> + +<p>Take nice tart apples, halve and quarter them, and take out the cores. +For a pound of apples, allow three quarters of a pound of sugar. When +you have clarified your syrup, put in the apples, with the skin of a +lemon pared thin. When the apples are tender, take them up, and let the +syrup remain till cold, then turn it over them. Apples preserved in this +manner, will keep but a few days. Crab apples should be preserved whole, +with the skins on, and to a pound of the apples put a pound of sugar.</p> + + +<h3 class="sectionhead"><a name="recipe-242" id="recipe-242">242.</a> <i>To Preserve Cymbelines or Mock Citron.</i></h3> + +<p>Cut and scrape the rinds of cymbelines, put them in strong salt and +water, let them remain in it a week, then in fair water three days, +changing the water every day, then soak them in alum water an hour. Tie +up oyster shells, in a cloth, and boil them with the cymbelines. When +the cymbelines are tender, take them up and put them in alum water. Make +your syrup, allowing a pound and a half of sugar, to a pound of the +melon, boil your cymbelines in it three quarters of an hour. These are +good eaten as any other preserves, or put in cake instead of citron.</p> + +<p><span class="pagenum"><a name="Page_82" id="Page_82">[82]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-243" id="recipe-243">243.</a> <i>To Preserve Watermelon Rinds.</i></h3> + +<p>Take the rind of a nice watermelon, cut it in strips and boil them a +quarter of an hour, with a tea spoonful of saleratus to three or four +quarts of water, then soak them in alum water an hour, rinse and put +them in clarified syrup, and boil them twenty minutes. When they have +stood three or four days, turn the syrup from them, and boil it, then +turn it back on the rinds while hot. Allow equal weights of rinds and +sugar.</p> + + +<h3 class="sectionhead"><a name="recipe-244" id="recipe-244">244.</a> <i>To Preserve Cherries.</i></h3> + +<p>Allow three quarters of a pound of sugar, to a pound of cherries. Make +your syrup, allowing half a pint of water, to two pounds of cherries, +put in your cherries, shake them occasionally to prevent their sticking +to the kettle. When the syrup is colored strain the cherries.</p> + + +<h3 class="sectionhead"><a name="recipe-245" id="recipe-245">245.</a> <i>To Preserve Muskmelons.</i></h3> + +<p>Procure muskmelons that are perfectly green, the later in the season, +the better. Scrape off the skin of the rind, taking care not to scrape +the green part. Cut them through the middle, and take out the seeds, +then cut them in the form of rings an inch thick. Put them in salt and +water, and let them lay several days, then in fair water one day, +changing the water several times; take them out and soak them in alum +water, one or two hours. Take race ginger, the green is the best, soak +it until you can scrape off the outside, cut it in slices, and boil it +until tender. Boil your melons in fresh water, with a handful of peach +leaves, and the ginger, allowing half an ounce to each pound of fruit. +When the melon is tender, put it in alum water, together with the +ginger. Make the syrup for<span class="pagenum"><a name="Page_83" id="Page_83">[83]</a></span> the melons, allowing a pound of white sugar, +to a pound of the fruit, when clarified put in the melons, and boil +them, together with the ginger, half an hour, take them up, turn the +syrup over them, when cool, drop in a little essence of lemon. When they +have stood several days turn the syrup from them, boil and turn it back +while hot, to the melons.</p> + + +<h3 class="sectionhead"><a name="recipe-246" id="recipe-246">246.</a> <i>To Preserve Pine Apples.</i></h3> + +<p>Pare off the rind of the pine apples, cut them in slices an inch thick. +Weigh out a pound of white sugar, allowing a pound of it to each pound +of fruit, lay your pine apples in a deep dish, on each layer of it +sprinkle some of your sugar, (which should be powdered.) Set the pine +apples away till the next day, reserving part of the sugar. Then turn +the syrup from the pine apples into your preserving pan, add your +reserved sugar, put in a tea cup of water, to the juice of four or five +pine apples, clarify it, then put in the apples, and boil them till +tender. Let the whole stand in a dish several days, and if there is any +appearance of fermentation, put it in a preserving pan, scald it +through, then turn it into glasses, and set it in a cool place.</p> + + +<h3 class="sectionhead"><a name="recipe-247" id="recipe-247">247.</a> <i>To Preserve Pumpkins.</i></h3> + +<p>Take a good sweet pumpkin, halve it, take out the seeds, and cut it in +chips, of the size of a dollar. To each pound of pumpkin, allow a pound +of powdered loaf sugar, and a gill of lemon juice. Put your pumpkin +chips in a dish, and to each layer, put a layer of sugar, turn the lemon +juice over the whole, and let it stand a day, then boil it till tender, +with half a pint of water to four or five pounds of the pumpkin. Tie up +ginger in a bag, and boil with it, also the rind of several lemons, cut +into chips.</p> + +<p><span class="pagenum"><a name="Page_84" id="Page_84">[84]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-248" id="recipe-248">248.</a> <i>To Preserve Gages.</i></h3> + +<p>Take equal quantities of fruit and sugar. Make a syrup of the sugar, +(which should be white,) with a little water, when it boils drop in the +plums, boil them very slowly for a few moments, then take them up into +dishes, and let them remain several days, then boil them again, until +the syrup appears to have entered them. Put the plums in jars, boil the +syrup again, in the course of two or three days, and turn it over them.</p> + + +<h3 class="sectionhead"><a name="recipe-249" id="recipe-249">249.</a> <i>To Preserve Strawberries.</i></h3> + +<p>Take Chili or field strawberries, and hull them. Take equal quantities +of fruit, and white sugar, and put a layer of each alternately in a +preserving pan, having a layer of strawberries at the bottom, let them +stand for half an hour, then put a gill of cold water with them, to +prevent their burning at the bottom of the pan. Set them over a moderate +fire, when the juice runs freely increase the fire, until they boil +briskly, when they have boiled half an hour, take them up, turn them +into bottles, cork them tight, and dip the mouths of the bottles into +hot sealing wax. Keep them in dry sand.</p> + + +<h3 class="sectionhead"><a name="recipe-250" id="recipe-250">250.</a> <i>Blackberry and Raspberry Jam.</i></h3> + +<p>For a pound of berries allow a pound of brown sugar, put a layer of each +alternately in a dish, let them stand two or three hours, strain them, +put them over a moderate fire, and boil them half an hour.</p> + + +<h3 class="sectionhead"><a name="recipe-251" id="recipe-251">251.</a> <i>Strawberry, Blackberry, and Raspberry Jelly.</i></h3> + +<p>Pick over your fruit carefully, then mash and squeeze the berries +through a flannel bag, to each pint of juice put a pound of white sugar, +set it on the fire, when it<span class="pagenum"><a name="Page_85" id="Page_85">[85]</a></span> has boiled seven or eight minutes, take it +from the fire and skim it till clear, then put it back on the fire; as +fast as the scum rises take it from the fire, and skim it. To ascertain +when it is done, take a little of it from the fire, and let it be till +cold.</p> + + +<h3 class="sectionhead"><a name="recipe-252" id="recipe-252">252.</a> <i>Cranberry, Grape and Currant Jelly.</i></h3> + +<p>Wash and drain the berries till nearly dry, then put them in a +preserving pan, with a plate at the bottom, heat them till they break, +then strain them through a flannel cloth; to each pint put a pound of +white sugar. Boil and skim them till perfectly clear, the kettle should +be taken from the fire when skimmed. When the jelly has boiled four or +five hours, take a little of it up, and put it in a tumbler of cold +water, if it sinks to the bottom in a solid mass, it is done +sufficiently. Jellies are improved, by being put in the sun for several +days. Care must be taken, that the dew does not fall on them.</p> + + +<h3 class="sectionhead"><a name="recipe-253" id="recipe-253">253.</a> <i>Quince Jelly.</i></h3> + +<p>Halve your quinces, take out the cores, and boil the quinces until very +soft, in just sufficient water to cover them, then squeeze them through +a flannel bag, and to a pound of quince pulp, put a pound of white +sugar. Boil and skim it till clear; when it becomes a jelly, strain it +again, fill your glasses and cover them tight.</p> + + +<h3 class="sectionhead"><a name="recipe-254" id="recipe-254">254.</a> <i>Apple Jelly.</i></h3> + +<p>Take greenings, pippins or crab apples, halve them and take out the +cores, boil them till tender in water just sufficient to cover them, +boil with them the peel and juice of a lemon, to every three pounds of +the apple. Strain the apple, and to each pound, put a pound of loaf +sugar. Boil and skim it till clear; when<span class="pagenum"><a name="Page_86" id="Page_86">[86]</a></span> it becomes a jelly, take it +up, color it if you like, either with saffron, beet juice, or cochineal. +Strain it, and put it in glasses, and set them in a cool place.</p> + + +<h3 class="sectionhead"><a name="recipe-255" id="recipe-255">255.</a> <i>Lemon Jelly.</i></h3> + +<p>Put on a slow fire an ounce and a half of isinglass, (pulled into small +pieces,) a pint of water, with the rind of several lemons; when +dissolved put in a pint of lemon juice, a pound and a half of white +sugar, color it with a few grains of saffron, strain it through a +flannel bag, then boil it ten or fifteen minutes, strain it till clear, +let it remain till nearly congealed, then fill your glasses or moulds +with it. To get it out of the moulds dip them into lukewarm water for a +minute, the jelly will then come out easily.</p> + + +<h3 class="sectionhead"><a name="recipe-256" id="recipe-256">256.</a> <i>Calf's Foot Jelly.</i></h3> + +<p>To four feet put four quarts of water, boil them till tender, and the +water boils away to one quart. Take it off, let it stand till cold, then +skim off the fat carefully, and put the jelly into a preserving pan, and +set it on the fire; when it melts take it from the fire, put in the +beaten whites of seven eggs, a little cinnamon, half a pint of white +wine, the juice of two lemons, and the rind, leaving out the white part; +sweeten the whole to your taste, with loaf sugar. Put it back on the +fire, and boil it fifteen minutes, then strain it through a flannel bag, +without squeezing it, if it is not clear the first time it is strained, +strain it till it is. The bag should be suspended on a nail over a dish, +and the jelly poured into it, and allowed to drain through it gradually. +When clear turn it into cups or glasses, and set them where the jelly +will congeal, but not so cold as to freeze it. This kind of jelly will +not keep longer than two or three days in warm weather. A knuckle of +veal makes a jelly as good as calves' feet, it is made<span class="pagenum"><a name="Page_87" id="Page_87">[87]</a></span> in the same +manner. Jellies and sweet meats are less liable to ferment, if kept in +glass jars or bottles. A paper wet in spirits and put over sweet meats, +has a tendency to prevent their fermenting. Sweet meats should be +carefully watched during warm weather, and if fermentation commences +turn the syrup from them, scald it, and turn it back.</p> + + +<h3 class="sectionhead"><a name="recipe-257" id="recipe-257">257.</a> <i>Coffee.</i></h3> + +<p>To make good strong coffee, allow for each person a heaping table +spoonful of ground coffee, and a pint of water. Put your coffee into a +tin pot, with a piece of fish skin about the size of a ninepence, to two +or three quarts of water, turn on your water boiling hot, and boil the +coffee from fifteen to twenty minutes, take it off, and let it stand to +settle five or six minutes, then turn it off carefully. French coffee is +made in a German filter, the water is turned on to it boiling hot, an +ounce to each person is allowed, put in a piece of fish skin before you +turn on the water. When cream cannot be preserved for coffee, boiled +milk is a good substitute. Many people dislike to settle coffee with +fish skin, thinking it imparts a disagreeable taste to the coffee, but +it is owing to its not being prepared properly, the skin should be taken +from mild codfish, washed, and cut into small pieces and dried +perfectly. The white of an egg, egg shells, and isinglass, are all good +to settle coffee. The best kind of coffee is old Java, and Mocha; before +it is roasted, it should be hung over the fire two or three hours to +dry, if dried in the oven it looses its strength, it should be hung at +such a distance from the fire, as to be in no danger of burning. When +dry put it on hot coals, and stir it constantly till done, which is +ascertained by biting one of the lightest kernels, if it is brittle, the +whole is done. Put it in a box, and cover it up tight, to keep in the +steam.</p> + +<p><span class="pagenum"><a name="Page_88" id="Page_88">[88]</a></span>Coffee is much better roasted in a coffee roaster, than a kettle, as the +fine aromatic flavor of the coffee is preserved, which escapes in a +great measure, when roasted in an open kettle.</p> + + +<h3 class="sectionhead"><a name="recipe-258" id="recipe-258">258.</a> <i>To make Tea.</i></h3> + +<p>Scald your tea pot, and put in a tea spoonful of tea, for each person +that is to drink it, if it is a weak kind of tea, more will be required, +pour on just boiling water enough to cover it, let it stand six or eight +minutes, not longer if you wish to have it in perfection, pour on the +rest of the water boiling hot.</p> + + +<h3 class="sectionhead"><a name="recipe-259" id="recipe-259">259.</a> <i>Chocolate.</i></h3> + +<p>Scrape the chocolate off fine, and mix it smoothly with a little cold +milk, or water. If liked very rich, make it entirely of milk, if not, +use equal quantities of milk and water, boil it, then stir in the +chocolate while boiling, sweeten it to your taste, let it boil five or +six minutes; if liked rich, grate in a little nutmeg. A heaping table +spoonful of grated chocolate to a pint of milk, or water, is the right +proportion.</p> + + +<h3 class="sectionhead"><a name="recipe-260" id="recipe-260">260.</a> <i>Hop Beer.</i></h3> + +<p>For three gallons of beer, take nine quarts of water, six ounces of +hops. Boil the hops in half the water three hours, strain it, then boil +the hops again in the remainder of the water, three hours longer, with a +tea cup of ginger. Strain and put it with the rest of the liquor, and +two quarts of molasses, and when lukewarm, put in a pint of new yeast, +without any salt in it. Keep it in a temperate place, till it has ceased +fermenting, which is ascertained by the froth subsiding. Turn it off +carefully into a cask, or bottle it; it should not be corked very tight, +or it will burst the bottles. Keep the bottles in a cool place.</p> + +<p><span class="pagenum"><a name="Page_89" id="Page_89">[89]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-261" id="recipe-261">261.</a> <i>Spruce Beer.</i></h3> + +<p>Take five gallons of water, and boil with a couple of ounces of hops, +when it has boiled four or five hours, strain it, put to it two quarts +of molasses, when lukewarm, put in a pint of fresh yeast, without any +salt in it, (brewer's is the best,) put in three table spoonsful of the +essence of spruce. A decoction made of the leaves of white or black +spruce, is equally as good as the essence; boil the hops with the +leaves. Let the beer stand in a temperate situation, several days +exposed to the air, then put it in a cask, or bottle it, it will be fit +<a name="corr18" id="corr18"></a>to drink in the course of a few days. This is a nice summer drink, and a +powerful antiscorbutic.</p> + + +<h3 class="sectionhead"><a name="recipe-262" id="recipe-262">262.</a> <i>Spring Beer.</i></h3> + +<p>Take a small bunch each of sarsaparilla, sweet fern, wintergreen, +sassafras, and spice wood, boil them with three ounces of hops, to six +gallons of water, pare two or three raw potatoes, and throw them into +the beer while it is boiling. When it has boiled five or six hours, +strain it, and put to it three pints of molasses, when cool stir in a +pint of fresh yeast, if the beer is too thick, dilute it with a little +cold water. When fermented, bottle and keep it in a cool place.</p> + + +<h3 class="sectionhead"><a name="recipe-263" id="recipe-263">263.</a> <i>Ginger Beer.</i></h3> + +<p>Take three table spoonsful of ginger, one of cream of tartar, and boil +them gently in a gallon of water, with a lemon cut in slices; sweeten it +to your taste, with loaf or Havana sugar, boil it three quarters of an +hour. Strain it, and when cool, put in a tea cup of yeast; as soon as it +has ceased fermenting, bottle it.</p> + +<p><span class="pagenum"><a name="Page_90" id="Page_90">[90]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-264" id="recipe-264">264.</a> <i>A good Family Wine.</i></h3> + +<p>Take equal parts of red and white currants, grapes, raspberries and +English cherries, bruise and mix them with soft water, in the proportion +of four pounds of fruit, to one gallon of water, let the liquid remain +for two or three hours, then strain it, and to each gallon of wine add +three pounds of sugar. Let it stand open three days, stirring it +frequently, skim, and put it in a cask, place it in a temperate +situation, where it will ferment slowly, when fermented add to it a +ninth part of brandy, and stop it up tight. In two or three years it +will be very rich.</p> + + +<h3 class="sectionhead"><a name="recipe-265" id="recipe-265">265.</a> <i>Currant Wine.</i></h3> + +<p>Strain the currants, which should be perfectly ripe, to each quart of +juice, put two of water, and three pounds of sugar. Stir the whole well +together, and let it stand twenty four hours, then skim it, and set it +in a cool place, where it will ferment slowly, let it remain three or +four days, if at the end of that time, it has fermented, add one quart +of French brandy, to every fifteen gallons, stop it tight, when it is +clear, it is fit to bottle. This wine is better for being kept several +years.</p> + + +<h3 class="sectionhead"><a name="recipe-266" id="recipe-266">266.</a> <i>Raspberry Shrub.</i></h3> + +<p>To a quart of vinegar, put three quarts of fresh ripe raspberries, let +it stand a day, then strain it, and to each pint, put a pound of white +sugar. Put it in a jar, and set it in a kettle of boiling water, boil it +an hour, skim it till clear. When cool add a wine glass of wine, to each +pint of shrub. A couple of table spoonsful of this, mixed with a tumbler +of water, is a very wholesome and refreshing drink in fevers.</p> + +<p><span class="pagenum"><a name="Page_91" id="Page_91">[91]</a></span></p> + +<h3 class="sectionhead"><a name="recipe-267" id="recipe-267">267.</a> <i>Noyeau.</i></h3> + +<p>To three pints of good French brandy, put four ounces of bitter almonds, +or peach meats bruised, put in half an ounce of cinnamon, the same +quantity of mace and amber, pounded fine, add a tea spoonful of cloves; +let it stand for a fortnight, shaking it often, then add a quart of +water, and a pound and a quarter of sugar, let it stand a week, shaking +it each day, then strain it off for use.</p> + + +<h3 class="sectionhead"><a name="recipe-268" id="recipe-268">268.</a> <i>Spring Fruit Sherbet.</i></h3> + +<p>Boil in a quart of water six or eight stalks of the rhubarb plant, with +the peel of a lemon pared very thin, and the juice of it. When it has +boiled eight, or ten minutes, take it, sweeten it to the taste with any +kind of syrup you like, or honey, flavor it with rosewater, strain it, +let it stand five or six hours, it will then be fit to drink. It is a +fine thing to assuage thirst.</p> + + +<h3 class="sectionhead"><a name="recipe-269" id="recipe-269">269.</a> <i>Grape Wine.</i></h3> + +<p>To every gallon of ripe grapes, put a gallon of soft water, bruise the +grapes, and let them stand a week, without stirring, then draw off the +liquor carefully; to each gallon, put three pounds of lump sugar, when +fermented, put it in a cask, stop it up tight, in six months it will be +fit to bottle.</p> + + +<h3 class="sectionhead"><a name="recipe-270" id="recipe-270">270.</a> <i>Smallage Cordial.</i></h3> + +<p>Take the young sprouts of smallage, wash and drain them till perfectly +dry. Cut them into small pieces, and put them in a bottle, with stoned +raisins, a layer of each alternately; when the bottle is two thirds +full,<span class="pagenum"><a name="Page_92" id="Page_92">[92]</a></span> fill it up with good French brandy. Cork it up, let it stand four +or five days, then pour in as much more brandy, as you can get in. It +will be fit for use in the course of a few days.</p> + + + +<hr class="chapterhead" /> + +<h2 class="chapterhead"><i>Miscellaneous Receipts, and observations useful to young housekeepers.</i></h2> + + +<h3 class="sectionhead"><a name="hint-1" id="hint-1">1.</a> <i>To make Essence of Lemon.</i></h3> + +<p>Take one drachm of the best oil of lemon, and two ounces of strong +rectified spirit. Mix the spirit by degrees, with the oil. Another way +to procure the essence of the peel, is to rub the peel with lumps of +sugar, till the yellow part is all taken up. Scrape off the surface of +the sugar, and press it down tight, in a preserving pot, and cover it +tight; a little of this sugar gives a fine flavor to pies or cake. This +mode of procuring the essence of the peel, is superior to any other, as +the fine flavor of the peel is extracted without any alloy.</p> + + +<h3 class="sectionhead"><a name="hint-2" id="hint-2">2.</a> <i>Essence of Ginger.</i></h3> + +<p>Put three ounces of fresh grated ginger, an ounce of thin cut lemon +peel, into a quart of brandy, or proof spirit, bottle and cork it, let +it stand for ten days, shaking it up each day, it will then be fit for +use. A few drops of this, in a little water, or on a lump of sugar, +answers all the purposes of ginger tea, and is much more convenient and +palatable.</p> + + +<h3 class="sectionhead"><a name="hint-3" id="hint-3">3.</a> <i>Rose Water.</i></h3> + +<p>Gather your roses on a dry day, when full blown, pick off the leaves, +and to a peck of them, put a quart<span class="pagenum"><a name="Page_93" id="Page_93">[93]</a></span> of water. Put them in a cold still, +and put it over a slow fire, the slower they are distilled the better. +When distilled put it in the bottles, let it stand a couple of days, +then cork it tight.</p> + + +<h3 class="sectionhead"><a name="hint-4" id="hint-4">4.</a> <i>Spice Brandy.</i></h3> + +<p>Into a large wide mouthed bottle, put French brandy, and fresh rose +leaves, or lemon and orange peel. When this has stood a week, it is nice +spice for pies, puddings and cake. Peach meats or almonds steeped in +brandy are very good spice for custards.</p> + + +<h3 class="sectionhead"><a name="hint-5" id="hint-5">5.</a> <i>Barley Water.</i></h3> + +<p>Take a couple of ounces of pearl barley, wash it in cold water, and put +it into half a pint of boiling water, and let it boil four or five +minutes, then turn off the water, and pour on two quarts of boiling +water, strain it, and put to it two ounces of figs sliced, two of stoned +raisins, half an ounce of liquorice cut into small bits, and bruised, +boil it till reduced to a quart, and strain it. This is a very wholesome +drink in fevers.</p> + + +<h3 class="sectionhead"><a name="hint-6" id="hint-6">6.</a> <i>Water Gruel.</i></h3> + +<p>Mix a couple of table spoonsful of Indian meal, with one of flour and a +little water, stir it into a pint of boiling water, let it boil six or +eight minutes, then take it up put in a piece of butter of the size of a +walnut, pepper and salt, to your taste, and nutmeg, or cinnamon if you +like, turn it on to toasted bread or crackers. To convert this into +caudle, add a little ale; wine or brandy, and loaf sugar.</p> + + +<h3 class="sectionhead"><a name="hint-7" id="hint-7">7.</a> <i>Wine Whey.</i></h3> + +<p>Into a pint of milk while boiling, stir a couple of wine glasses of +wine, let it boil for a moment, then<span class="pagenum"><a name="Page_94" id="Page_94">[94]</a></span> take it off, when the curd has +settled, turn off the whey, and sweeten it with loaf sugar. Where wine +cannot be procured, cider, or half the quantity of vinegar, is a good +substitute.</p> + + +<h3 class="sectionhead"><a name="hint-8" id="hint-8">8.</a> <i>Stomachic Tincture.</i></h3> + +<p>Bruise an ounce and a half of Peruvian bark, and one of bitter dried +orange peel. Steep it in brandy or proof spirit, for a fortnight, +shaking it each day. Let it remain for a couple of days without shaking +it, then decant the liquor. A tea spoonful of it in a wine glass of +water, is a fine tonic.</p> + + +<h3 class="sectionhead"><a name="hint-9" id="hint-9">9.</a> <i>Beef Tea.</i></h3> + +<p>Broil a pound of fresh beef ten minutes, take it up, pepper and salt it, +cut it into small pieces, and turn a pint of boiling water on to it, let +it steep in a warm place for half an hour, then strain it off, and it is +fit to drink. This is a quick way of making it, but the best way is to +cut beef into small bits, and fill a junk bottle with it, stop it up +tight, and immerse it in a kettle of cold water, put it where it will +boil four or five hours. This way is superior to the other, as the +juices of the meat are obtained unmixed with water; a table spoonful of +this is as nourishing as a cup full of that which is made by broiling.</p> + + +<h3 class="sectionhead"><a name="hint-10" id="hint-10">10.</a> <i>Carrageen or Irish Moss.</i></h3> + +<p>American, or Irish Carrageen, is a very nutritious and light article of +food for children, and invalids, and is a good thickener of milk and +broths, and for blanc mange is equal to the most expensive ingredients, +while the cost is very trifling. The following decoction for consumptive +patients, is recommended. Steep half an ounce of the moss in cold water, +for a few<span class="pagenum"><a name="Page_95" id="Page_95">[95]</a></span> minutes, then take it out, boil it in a quart of milk until +it attains the consistency of warm jelly, strain it, and sweeten it to +the taste, with white sugar or honey, flavor it with whatever spice is +most agreeable, if milk is disagreeable, water may be substituted. If a +tea spoonful of the tincture of rhutany is mixed with a cup full of the +decoction, a tone will be given to the stomach, at the same time that +nourishment is conveyed to the system.</p> + + +<h3 class="sectionhead"><a name="hint-11" id="hint-11">11.</a> <i>Moss Blanc Mange.</i></h3> + +<p>Steep half an ounce of Irish moss in a pint and a half of milk; when it +becomes a thick jelly sweeten it with loaf sugar, and flavor it with +white wine and cinnamon. To make orange, lemon or savory jellies, use a +similar process, substituting water for milk. Jellies made of it, are +more nourishing, than those made of sago, tapioca or arrow root.</p> + + +<h3 class="sectionhead"><a name="hint-12" id="hint-12">12.</a> <i>Elderberry Syrup.</i></h3> + +<p>Wash and strain the berries, which should be perfectly ripe, to a pint +of the juice put a pint of molasses. Boil it twenty minutes, stirring it +constantly; then take it from the fire, and when cold add to each quart +four table spoonsful of brandy; bottle and cork it. This is an excellent +remedy for a tight cough.</p> + + +<h3 class="sectionhead"><a name="hint-13" id="hint-13">13.</a> <i>New Bread and Cake from old and rusked bread.</i></h3> + +<p>Bread that is several days old, may be renewed by putting it into a +steamer, and steaming it from half to three quarters of an hour, +according to its size; the steamer should not be more than half full, +otherwise the water will boil up on to the bread. When steamed, wrap it +up loosely in a dry cloth, and let it remain till quite dry, it will +then appear like bread just baked.<span class="pagenum"><a name="Page_96" id="Page_96">[96]</a></span> If pieces of bread are put in the +oven and dried, several hours after baking in it, they will keep good a +long time. They are good as fresh bread for dressing to meat, and for +puddings, if soaked soft in cold water. Rich cake with wine or brandy in +it, will keep good several months in winter, if kept in a cool place. +The day it is to be eaten, it should be put in a tin pan, and set in a +bake pan that has a tea cup of water in it, when heated thoroughly +through take it up.</p> + + +<h3 class="sectionhead"><a name="hint-14" id="hint-14">14.</a> <i>To Preserve Cheese from Insects and Mould.</i></h3> + +<p>Cover the cheese while whole with a paste made of wheat flour, put a +piece of paper or cloth over it, and cover it with the paste, keep it in +a cool dry place. Cheese that has skippers in it, if kept till cold +weather will be free from them. Cheese that is growing mouldy can be +prevented from becoming any more so, by grating it fine and moistening +it with wine, and covering it up in a jar. It is preferred by many +people to that which is not grated.</p> + + +<h3 class="sectionhead"><a name="hint-15" id="hint-15">15.</a> <i>To keep Vegetables and Herbs.</i></h3> + +<p>Succulent vegetables, are preserved best in a cool shady place that is +damp. Turnips, potatoes, and similar vegetables should be protected from +the air and frost, by being buried in earth; in very severe cold +weather, they should be covered with a linen cloth. It is said that the +dust of charcoal will keep potatoes from sprouting, if sprinkled over +them.—Herbs should be gathered on a dry day, either just before or +while in blossom; they should be tied in bundles and hung in a shady +airy place, with the blossoms downwards. When perfectly dry, put away +the medicinal ones in bundles; pick off the leaves of those that are to +be used in cooking, pound and sift them, and keep them in bottles corked +tight.</p> + +<p><span class="pagenum"><a name="Page_97" id="Page_97">[97]</a></span></p> + +<h3 class="sectionhead"><a name="hint-16" id="hint-16">16.</a> <i>To preserve various kinds of Fruit over winter.</i></h3> + +<p>Apples can be kept till June, by taking only those that are perfectly +sound, and wiping them dry, and putting them in barrels with a layer of +bran to each layer of apples. Cover the barrel with a linen cloth to +protect them from the frost. Mortar put on the top of the apples, is +said to be an excellent thing to prevent their decaying, as it draws the +air from them, which is the principal cause of decay; the mortar should +not touch the apples. To preserve oranges and lemons for several months, +take those that are perfectly fresh, and wrap each one by itself in soft +paper, and put them in glass jars, or a very tight box, strew white sand +thickly round each one and over the top. The sand should be previously +perfectly dried in the oven, several hours after baking in it. Cover the +fruit up tight, and keep it in a cool dry place, but not so cold as to +freeze it. To preserve grapes gather them on a dry day, when not quite +dead ripe; pick those off from the stem, that are not perfectly fair, +lay them in a glass jar and on each layer sprinkle a layer of dry bran, +taking care that none of the grapes touch each other, have a layer of +bran on the top of them, and cork and seal them tight. A box will do to +keep them in if covered with mortar. To restore them to their freshness +when they are to be eaten, cut the ends of the stalks and immerse them +in wine, let them remain in it for a few moments before they are to be +eaten. Various kinds of green fruit, such as grapes, currants, +gooseberries and plums, can be kept the year round by putting them in +bottles, and setting them in an oven four or five hours after baking in +it; let them remain in it till they begin to shrink, then cork and seal +them tight, they will be fit for pies, whenever you wish to use them. +Ripe blackberries, and whortleberries, dried perfectly in the sun, and +tied up in bags<span class="pagenum"><a name="Page_98" id="Page_98">[98]</a></span> so as to exclude the air, will keep good over the +winter. Whenever you wish to use them for pies, pour on boiling water +enough to cover them, and let them remain in it till they swell to +nearly the original size, then drain off the water, and use them.</p> + + +<h3 class="sectionhead"><a name="hint-17" id="hint-17">17.</a> <i>To extract essences from various kinds of flowers.</i></h3> + +<p>Procure a quantity of the petals of any kind of flowers that have an +agreeable fragrance. Card thin layers of cotton, which dip into the +finest Florence oil. Sprinkle a small quantity of salt on the flowers, +and put a layer of them in a glass jar or wide mouthed bottle, with a +layer of the cotton, put in a layer of each alternately until the jar is +full, then cover the top up tight with a bladder. Place the vessel in a +south window, exposed to the heat of the sun. In the course of a +fortnight, a fragrant oil may be squeezed from the cotton, little +inferior if rose leaves are made use of, to the imported otto of rose.</p> + + +<h3 class="sectionhead"><a name="hint-18" id="hint-18">18.</a> <i>Indelible Ink for marking linen.</i></h3> + +<p>Dissolve a drachm of lunar caustic, in half an ounce of pure cold water. +Dip whatever is to be marked in pearlash water, dry it perfectly, then +rub it smooth with a silver spoon, (ironing it sets the pearlash water,) +write on it, and place it in the sun, and let it remain until the name +appears plain and black. Red ink for marking linen, is made by mixing +and reducing to a fine powder, half an ounce of vermilion, a drachm of +the salt of steel, and linseed oil enough to render it of the +consistency of black durable ink.</p> + + +<h3 class="sectionhead"><a name="hint-19" id="hint-19">19.</a> <i>Perfume Bags.</i></h3> + +<p>Rose leaves dried in the shade, and mixed with powdered cloves, cinnamon +and mace, put in small<span class="pagenum"><a name="Page_99" id="Page_99">[99]</a></span> bags and pressed, is a fine thing to keep in +drawers of linen, to perfume them.</p> + + +<h3 class="sectionhead"><a name="hint-20" id="hint-20">20.</a> <i>Lip Salve.</i></h3> + +<p>Dissolve a small lump of white sugar, in a table spoonful of rose water, +clear water will do but is not as good. Mix it with a table spoonful of +sweet oil, a piece of spermaceti of the size of half a butternut. Simmer +the whole together about eight or ten minutes.</p> + + +<h3 class="sectionhead"><a name="hint-21" id="hint-21">21.</a> <i>Bread Seals.</i></h3> + +<p>Take the crust of newly baked bread, moisten it with gum water and milk, +add either vermilion in powder or rose pink, to color it. When moistened +work it with the fingers till it forms a consistent paste without +cracking; it should then be laid in a cellar, till the next day. Then +break it into pieces of the size you wish to have the seals, warm and +roll them into balls, press one at a time, on the warm impression of a +seal press. The bread should go into every part of the sealing wax +impression; while the bread remains on it, pinch the upper part so as to +form a handle, to hold the bread seal when in use. Take off the bread +seal, trim all the superfluous parts, put the seals where they will dry +slowly. The more the bread has been worked with the fingers, the more +glossy and smooth will be the seals, and the better impression will they +make.</p> + + +<h3 class="sectionhead"><a name="hint-22" id="hint-22">22.</a> <i>To loosen the Glass Stopples of Decanters or Smelling Bottles when +wedged in tight.</i></h3> + +<p>Rub a drop or two of oil with a feather round the stopple, close to the +mouth of the bottle or decanter, then place it between one and two feet +from the fire. The heat will cause the oil to run down between the +stopple and mouth. When warm strike it gently on<span class="pagenum"><a name="Page_100" id="Page_100">[100]</a></span> both sides with any +light wooden instrument, you may happen to have; then try to loosen it +with the hand. If it will not move, repeat the process of rubbing oil on +it, and warming it. By persevering in this method, you will at length +succeed in loosening it, however firmly it may be wedged in.</p> + + +<h3 class="sectionhead"><a name="hint-23" id="hint-23">23.</a> <i>Cement for broken China, Glass and Earthenware.</i></h3> + +<p>To half a pint of skimmed milk, add an equal quantity of vinegar to +curdle it, then separate the curd from the whey, and mix the curd with +the whites of five eggs, beat the whole well together, then add enough +of the finest quicklime to form a consistent paste. (Plaster of Paris is +still better if it can be procured, than lime.) Rub this mixture on the +broken edges of the china or glass, match the pieces and bind them +tightly together, and let them remain bound several weeks. They will +then be as firm as if never broken. Boiling crockery in milk is a good +thing to cement them, the pieces should be matched, bound with pieces of +cloth, and boiled half an hour, they should remain in the milk till +cold, and not be used for several weeks. Pulverized quicklime mixed with +the white of an egg and rubbed in the cracks of china and glass, will +prevent their coming apart; the dishes should be bound firmly for +several weeks, after it is rubbed in. The Chinese method of mending +broken china, is to grind flint glass, on a painter's stone, as fine as +possible, and then beat it, with the white of an egg to a froth, and lay +it on the edges of the broken pieces. It should remain bound several +weeks. It is said, that no art will then be able to break it in the same +place.</p> + + +<h3 class="sectionhead"><a name="hint-24" id="hint-24">24.</a> <i>Japanese Cement or Rice Glue.</i></h3> + +<p>Mix rice flour intimately with cold water, and then gently boil it. It +answers all the purposes of wheat<span class="pagenum"><a name="Page_101" id="Page_101">[101]</a></span> flour paste, and is far superior in +point of transparency and smoothness. This composition made with a +comparatively small proportion of water, that it may have the +consistence of plastic clay, will form models, busts, statues, basso +relievos and similar articles. The Japanese make fish of it which very +much resemble those made of mother of pearl. Articles made of it when +dry are susceptible of a very high polish. Poland starch, is a very nice +cement, for pasting layers of paper together, and any fancy articles +when it is necessary.</p> + + +<h3 class="sectionhead"><a name="hint-25" id="hint-25">25.</a> <i>Cement for Alabaster.</i></h3> + +<p>Take of bees' wax one pound, of rosin half a pound, and three quarters +of a pound of alabaster. Melt the wax and rosin, then strew the +alabaster, previously reduced to a fine powder, over in it lightly. Stir +the whole well together, then knead the mass in water, in order to +incorporate the powder thoroughly with the rosin and wax. Heat the +cement and the alabaster, which should be perfectly dry, when applied +join and keep it bound a week. This composition when properly managed +forms an extremely strong cement.</p> + + +<h3 class="sectionhead"><a name="hint-26" id="hint-26">26.</a> <i>To Extract Fruit Stains.</i></h3> + +<p>Hold the spot over steam till quite moist, then over burning sulphur; +the sulphurous gas will cause the spot to disappear.</p> + + +<h3 class="sectionhead"><a name="hint-27" id="hint-27">27.</a> <i>To extract spots of paint from Silk, Woolen and Cotton Goods.</i></h3> + +<p>Saturate the spots with spirits of turpentine, let it remain several +hours, then take the cloth and rub it between the hands. It will crumble +away and not injure either the texture or color of the cloth.</p> + +<p><span class="pagenum"><a name="Page_102" id="Page_102">[102]</a></span></p> + +<h3 class="sectionhead"><a name="hint-28" id="hint-28">28.</a> <i>To remove black stains on Scarlet Merinos or Broadcloths.</i></h3> + +<p>Wash the stain in water with a little tartaric acid in it, rinse it +directly, and care should be taken not to get any of the acid water on +the clean part of the dress. Weak pearlash water is good to remove +stains produced by acids.</p> + + +<h3 class="sectionhead"><a name="hint-29" id="hint-29">29.</a> <i>To remove grease spots from Paper, Silk or Woolen.</i></h3> + +<p>Grate on chalk enough to cover the grease spots. French chalk is the +best, but common chalk will answer very well. Cover the spots with brown +paper, and set a warm flat iron on the top, and let it remain until +cold. Care must be taken not to get the iron so hot as to change the +color of the article. If the grease does not appear to be extracted, on +removing the flat iron, grate on more chalk, and heat the iron, and put +it on again.</p> + + +<h3 class="sectionhead"><a name="hint-30" id="hint-30">30.</a> <i>To extract stains from white Cotton goods and Colored Silks.</i></h3> + +<p>Spots of common or durable ink, can be removed by saturating them with +lemon juice and salt in summer, and keeping them where the sun will +shine on them several hours. Rub the juice and salt on them as fast as +they get dry. Where lemons cannot be procured, tartaric acid dissolved +in salt and water, is a good substitute. Iron mould can be removed in +the same way; it is said that spirits of salts diluted with water will +also extract iron mould. Sal ammoniac with lime, will take out the +stains of wine. Mildew and most other stains on white goods, can be +removed by rubbing on soft soap and salt, and putting them in<span class="pagenum"><a name="Page_103" id="Page_103">[103]</a></span> a hot +summer's sun, it should be rubbed on as fast as it dries. Where this +fails, lemon juice and salt will be generally effectual. Colored cotton +goods that have ink spilt on them, should be soaked in lukewarm milk or +vinegar; sour milk is the best. Spirits of turpentine, alcohol or sal +ammoniac, are all good to remove spots from colored silks.</p> + + +<h3 class="sectionhead"><a name="hint-31" id="hint-31">31.</a> <i>Rules for washing Calicoes.</i></h3> + +<p>Calicoes that incline to fade, can have the colors set by washing them +with beef's gall in clear water previous to washing them in soap suds; a +small tea cup full to a pail of water is the right proportion. By +squeezing out the gall, and bottling and corking it up, it can be kept +several months. A little vinegar in the rinsing water of calicoes, that +have green, pink or red colors, will brighten them and prevent their +mixing together. Yellow calicoes should be washed in soap suds and not +rinsed. A little salt in the rinsing water of calicoes, particularly +blues and greens, tends to prevent their fading by subsequent washing, +it will also prevent their catching fire readily. Thin starch water is +good to wash fading calicoes in, but it is rather hard to get them clean +in it; no soap is necessary. Calicoes should not be washed in very hot +suds and soft soap should never be used, excepting for buff and yellows, +for which it is the best. The two latter colors should not be rinsed in +clear water.</p> + + +<h3 class="sectionhead"><a name="hint-32" id="hint-32">32.</a> <i>Rules for washing Silks.</i></h3> + +<p>The water in which pared potatoes has been boiled, is an excellent thing +to wash black silk in, it makes it look almost as black and glossy as +new. Beef's gall in soap suds is also very good, and soap suds without +the gall does very well. Colored silks should have all the spots removed +before the whole of the article<span class="pagenum"><a name="Page_104" id="Page_104">[104]</a></span> is wet. Put soap into boiling water and +beat it till it is all dissolved, and forms a strong lather when at a +hand heat, put in the article that is to be washed and if strong it may +be rubbed hard; when clean squeeze out the water without wringing, and +rinse it in warm water. Rinse it in another water and for bright +yellows, crimsons, maroons and scarlets, put in oil of vitriol, +sufficient to give the water an acid taste, for oranges, fawns, browns +or their shades use no acids, for pinks, rose colors, and their shades, +use tartaric acid, lemon juice or vinegar. For bright scarlet, use a +solution of tin. For blues, purples, and their shades, add a small +quantity of American pearlash, to restore the colors. Verdigris +dissolved in the rinsing water of olive greens is good to revive the +colors, a solution of copper is also good. Dip the silks up and down in +the rinsing water, and take them out without wringing, and before they +get perfectly dry fold them up tight and let them lay a few moments, +then mangle them, if you have not a mangler, iron them on the wrong +side. A little isinglass, dissolved in the rinsing water of blondes and +gauzes, is good to stiffen them.</p> + + +<h3 class="sectionhead"><a name="hint-33" id="hint-33">33.</a> <i>Rules for washing Woolens.</i></h3> + +<p>If you do not wish flannels to shrink, wash them in two good suds, made +of hard soap, then wring them out, and pour boiling water on them, and +let them remain in it till cold. A little indigo in the rinsing water of +white flannels makes them look nicer. If you wish to shrink your +flannels, wash them in suds made of soft soap, and rinse them in cold +water. Colored woolens that incline to fade, should be washed with a +little beef's gall in the suds. Cloth pantaloons look well washed with +beef's gall in the suds; they should be pressed, when quite damp, on the +wrong side.</p> + +<p><span class="pagenum"><a name="Page_105" id="Page_105">[105]</a></span></p> + +<h3 class="sectionhead"><a name="hint-34" id="hint-34">34.</a> <i>Rules for washing white Cotton Clothes.</i></h3> + +<p>Table cloths that have coffee or any other stains on them, should have +boiling water turned on them and remain in it till cold. The spots +should be rubbed out before they are put in soap suds, or they will be +set, so that they cannot be removed by subsequent washing. If a little +starch is put in the rinsing water, the stains will come out more easily +the next time they are washed. Any white cloths, that have fruit stains +on them, should be washed in the same manner. It is a good plan, to soap +and soak very dirty clothes over night; put them in when the water is +lukewarm, and let them heat gradually, if they get to boiling it will +not do any harm. Where rain water cannot be procured to wash with, a +little lye in the proportion of half a pailful to seven or eight pails +of hard water will soften it so that much less soap will be necessary. +It is said that white clothes washed in the following manner will not +need any rubbing. To five gallons of soft water, add half a gallon of +lime water, a pint and a half of soap and a couple of ounces of the +salts of soda. Wet the clothes thoroughly and soak the parts that are +most soiled; if very dirty, they should be soaked over night. Heat the +above mixture boiling hot, then put in the clothes, let them boil an +hour, then drain and rinse them thoroughly in warm water, then in indigo +water, and they are fit for drying. The soda can be procured cheap, by +purchasing it in large quantities. It is a good plan to save the dirty +suds after washing, to water your garden if you have one, it is also +good to harden sandy cellars and yards.</p> + + +<h3 class="sectionhead"><a name="hint-35" id="hint-35">35.</a> <i>To clean Silk and Woolen Shawls.</i></h3> + +<p>Pare and grate raw potatoes, put a pint of it in two quarts of clear +water. Let it stand for five hours, then<span class="pagenum"><a name="Page_106" id="Page_106">[106]</a></span> strain the water and rub +through as much of the potatoe as possible; let it remain until +perfectly clear, then turn off the water carefully. Put a clean white +cloth on a table, lay the shawl on it and pin it down tight. Dip a clean +sponge into the potatoe water and rub the shawl with it till clean, then +rinse the shawl in clear water. When nearly dry, mangle it; if you have +not a mangler, wrap it up in a clean white cloth and press it under a +heavy weight till perfectly dry. All the grease spots and stains should +be taken out of the shawls, before they are washed with the potatoe +water.</p> + + +<h3 class="sectionhead"><a name="hint-36" id="hint-36">36.</a> <i>To clean Silk Stockings.</i></h3> + +<p>Wash the stockings in mildly warm hard soap suds, rinse them in soap +suds and if you wish to have them of a flesh color, put in a little +rose, pink or cochineal powder; if you prefer a bluish cast, put in a +little indigo. Hang them up to dry without wringing, when nearly dry, +iron them on the right side, till perfectly so. If you wish silks of any +kind to have a gloss on them, never rinse them without soap in the +water.</p> + + +<h3 class="sectionhead"><a name="hint-37" id="hint-37">37.</a> <i>To clean Carpets.</i></h3> + +<p>Carpets should be taken up as often as once a year, even if not much +used, as there is danger of their getting moth eaten. If used much they +should be taken up two or three times a year. If there is any appearance +of moths when carpets are taken up, sprinkle a little black pepper or +tobacco on the floor before the carpets are put down. Shake the dust out +of the carpets, and if they are so much soiled as to require cleaning, +rub a little dry magnesia or grated raw potatoes on them; the potatoes +should be rubbed on with a new broom. Let it remain until perfectly dry +before walking on it. If there are any grease or oil spots on<span class="pagenum"><a name="Page_107" id="Page_107">[107]</a></span> the +carpet, they should be extracted before the potatoe is rubbed on. They +can be extracted by grating on potter's clay, covering it with brown +paper and a moderately warm flat iron or warming pan. It will be +necessary to do it several times to get out the whole of the grease.</p> + + +<h3 class="sectionhead"><a name="hint-38" id="hint-38">38.</a> <i>To clean Feather Beds and Mattresses.</i></h3> + +<p>When feather beds become soiled or heavy, rub them over with a brush +dipped into hot suds. When clean lay them on a shed or railing, where +the rain will fall on them till they get thoroughly soaked, let them dry +in a hot sun for a week, shaking and turning them over each day. This +way of washing the beds makes the feathers fresh and light, and is much +easier than the old fashioned way of emptying the beds, and washing the +ticking and feathers separately, while it answers quite as well. Hair +mattresses that have become hard and dirty, can be made nearly as good +as new ones, by ripping them and washing the ticking, picking the hair +free from bunches, and keeping it in an airy place several days. When +the ticking gets dry fill it lightly, and tack it together.</p> + + +<h3 class="sectionhead"><a name="hint-39" id="hint-39">39.</a> <i>To clean Light Kid Gloves.</i></h3> + +<p>Magnesia, moist bread and India Rubber, are all of them good to clean +light kid gloves, if rubbed on thoroughly.</p> + + +<h3 class="sectionhead"><a name="hint-40" id="hint-40">40.</a> <i>To remove Ink or Grease spots from Floors.</i></h3> + +<p>Ink spots can be removed by scouring them with sand, wet with water that +has a few drops of oil of vitriol in it. Great care is necessary in +using it, as it eats holes if suffered to remain long without having +something put on to counteract its effects. When<span class="pagenum"><a name="Page_108" id="Page_108">[108]</a></span> rubbed on floors, it +should be rinsed off immediately with weak pearlash water. Oil and +grease spots can be removed by grating on potter's clay thick and +wetting it, it should remain on till it has absorbed all the grease; if +brown paper and a warm iron is put on, it will come out much quicker. +Pearlash water and sand is also good to extract grease and oil, they +should be rubbed hard, then rinsed directly.</p> + + +<h3 class="sectionhead"><a name="hint-41" id="hint-41">41.</a> <i>To clean Mahogany and Marble Furniture.</i></h3> + +<p>They should be washed in water without any <a name="corr19" id="corr19"></a>soap. A little oil +rubbed on them occasionally gives them a fine polish. White spots on +varnished furniture can be removed by rubbing them with a warm flannel +cloth dipped in spirits of turpentine. It is said that ink spots can be +extracted by rubbing them with blotting paper rolled up tight.</p> + + +<h3 class="sectionhead"><a name="hint-42" id="hint-42">42.</a> <i>To clean Stone Hearths and Stoves.</i></h3> + +<p>If you wish to preserve the original color of free stone hearths, wash +them in clear water, then rub them with a stone of the same kind pounded +fine, let it remain until dry, then rub it off. If the hearths are +stained, rub them hard with a free stone. Hot soft soap or soap suds, +does very well to wash hearths in, provided you have no objections to +their looking dark. For brick hearths use redding mixed with thin starch +and milk. Varnished stoves should have several coats of varnish put on +in summer so as to get quite hard before being used. They should be +washed in warm water without any soap, a little oil rubbed on once or +twice a week, improves the looks of them. Black lead is good to black +stoves that have never been varnished, but it will not do where they +have been. It should be rubbed on dry once or twice a day.</p> + +<p><span class="pagenum"><a name="Page_109" id="Page_109">[109]</a></span></p> + +<h3 class="sectionhead"><a name="hint-43" id="hint-43">43.</a> <i>To clean Brass.</i></h3> + +<p>Rotten stone and spirit, is better than any thing else to clean brasses +with. Acids make them look nice at first, but they will not remain clean +long, they are also apt to spot without a great deal of care is used. +When brass andirons are not in use, they should be thoroughly cleaned +with rotten stone, and rubbed over with oil, and wrapped up tight.</p> + + +<h3 class="sectionhead"><a name="hint-44" id="hint-44">44.</a> <i>To cleanse Vials and Pie Plates.</i></h3> + +<p>Bottles and vials, that have had medicine in them, can be cleaned, by +putting a tea spoonful or two of ashes in them and immersing them in +cold water, the water should then be heated gradually until it boils. +When they have boiled about half an hour, take them from the fire, and +let them cool gradually in the water. Pie plates that have been baked on +many times, are apt to impart an unpleasant taste to pies. It may be +remedied by boiling them in ashes and water.</p> + + +<h3 class="sectionhead"><a name="hint-45" id="hint-45">45.</a> <i>Cautions relative to Brass and Copper.</i></h3> + +<p>Cleanliness has been aptly styled the cardinal virtue of cooks; food is +not only more palatable cooked in a cleanly manner, but it is also more +healthy. Many lives have been lost in consequence of carelessness in +using copper, brass and glazed earthen utensils. No oily or acid +substance should be allowed to cool or stand in them. Brass and copper +utensils should be thoroughly cleaned with salt and hot vinegar before +being used.</p> + + +<h3 class="sectionhead"><a name="hint-46" id="hint-46">46.</a> <i>To keep Pickles and Sweet Meats.</i></h3> + +<p>Pickles should be kept in kegs or unglazed earthen jars. Sweetmeats keep +best in glass jars, unglazed<span class="pagenum"><a name="Page_110" id="Page_110">[110]</a></span> earthen jars do very well. If the jar is +covered with a paper wet in spirits, the sweet meats are less liable to +ferment. Both pickles and sweet meats, should be looked to occasionally +to see that they are not fermenting, if so, the vinegar or syrup should +be turned from them and scalded. If pickles grow soft, it is owing to +the vinegar's not being strong enough; to make it stronger, scald it and +put in a paper wet with molasses, and a little alum.</p> + + +<h3 class="sectionhead"><a name="hint-47" id="hint-47">47.</a> <i>Starch.</i></h3> + +<p>To make good flour starch, mix the flour with a little water till free +from lumps, thin it gradually with more water, then stir it slowly into +boiling water. Let it boil five or six minutes stirring it frequently, a +tallow candle stirred round in it several times makes it smoother. +Strain it through a thick bag. Starch made in this manner will be free +from lumps, and answers for cotton and linen as well as Poland starch. +Many people like it for muslins. Poland starch is made in the same +manner as flour starch. When rice is boiled in a pot without a bag, the +water that it is boiled in is as good as Poland starch for clearing +muslins, if boiled by itself a few moments and strained. Muslins to look +very clear, should be starched and clapped while the starch is hot.</p> + + +<h3 class="sectionhead"><a name="hint-48" id="hint-48">48.</a> <i>To temper New Ovens and Iron Ware.</i></h3> + +<p>New ovens before being used, to retain their heat well, should be heated +half a day. The lid should be put up as soon as the wood is taken out. +It should not be used to bake in the first time it is heated. Iron +utensils are less liable to crack if heated gradually before they are +used. New flat irons should be heated half a day, to retain their heat +well.</p> + +<p><span class="pagenum"><a name="Page_111" id="Page_111">[111]</a></span></p> + +<h3 class="sectionhead"><a name="hint-49" id="hint-49">49.</a> <i>To temper Earthen Ware.</i></h3> + +<p>Earthen ware that is used to cook in, is less liable to crack from the +heat, by being put before they are used into cold water and heated +gradually till the water boils, then taken from the fire and left in the +water until cold.</p> + + +<h3 class="sectionhead"><a name="hint-50" id="hint-50">50.</a> <i>Preservatives against the Ravages of Moths.</i></h3> + +<p>To prevent woolen and fur articles of dress, from getting moth eaten +when you have done wearing them, put them in a chest with cedar chips, +camphor gum or tobacco leaves.</p> + + +<h3 class="sectionhead"><a name="hint-51" id="hint-51">51.</a> <i>To drive away various kinds of Household Vermin.</i></h3> + +<p>A little quicksilver and white of an egg beat together and put in the +crevices of bedsteads, with a feather, is the most effectual bed bug +poison. A solution of vitriol is also a good thing rubbed on walls that +are infested by them. Hellebore with molasses rubbed on it, is an +excellent thing to kill cockroaches, and put round the places that they +are in the habit of frequenting. Arsenic spread on bread and butter, and +placed round in rat holes, will put a stop to their ravages very +speedily. Great care is necessary in using all these poisons where there +are children, as they are equally as fatal to human beings as vermin. +The flower of sulphur sprinkled round places that ants frequent, will +drive them away. Half a tea spoonful of black pepper, one of sugar and a +table spoonful of cream mixed and kept on a plate, in a room where flies +are troublesome will soon cause them to disappear. Weak brine will kill +worms in gravel walks. They should be kept moist with it a week, in the +spring, and three or four days in the fall.</p> + +<p><span class="pagenum"><a name="Page_112" id="Page_112">[112]</a></span></p> + +<h3 class="sectionhead"><a name="hint-52" id="hint-52">52.</a> <i>To keep Meat in hot Weather.</i></h3> + +<p>Cover it with bran, and keep it where there is a free circulation of +air, away from the flies. A wire safe is an excellent thing to preserve +meat from spoiling.</p> + + +<h3 class="sectionhead"><a name="hint-53" id="hint-53">53.</a> <i>To Prevent polished Cutlery from rusting.</i></h3> + +<p>Knives, snuffers and other steel articles, are apt to rust when not +cleaned frequently. To prevent it wrap them tight in coarse brown paper, +when not in use. Knives and forks should be perfectly free from spots +and well polished when not in use. They should also be wrapped up, each +one by itself, so as to exclude the air.</p> + + +<h3 class="sectionhead"><a name="hint-54" id="hint-54">54.</a> <i>To melt Fat for Shortening.</i></h3> + +<p>The fat of all kinds of meat, excepting mutton and hams, makes good +shortening. Roast meat drippings and the liquor that meat is boiled in, +should stand until cold to have the fat harden so that it can be taken +off easily. Cut your scraps of fat into small pieces, and melt them +slowly without burning, together with the fat from your drippings. When +melted, strain it and let it remain until nearly cold, then pour in a +little cold water. When the fat forms into a hard cake, take it up and +scrape off the sediment that adheres to the under side, melt it again +and when lukewarm sprinkle in a little salt. The dregs of fat are good +for soap grease. This shortening answers all the various purposes of +lard very well, excepting in the warmest weather. In using it for pies +it is necessary to use considerable butter with it. The fat of meat +should not be suffered to lie more than a week in winter without +melting, and in summer not more than two or three days. Mutton fat and +the fat of beef, if melted into hard cakes, will fetch a good price at +the tallow<span class="pagenum"><a name="Page_113" id="Page_113">[113]</a></span> chandler's. It is much more economical for housekeepers to +put down their own pork, than to buy it already salted. The leaves and +thin pieces that are not good for salting, should be cut into small bits +and melted, then strained through a cullender with a cloth laid in it, +as soon as it begins to thicken sprinkle in a tea cup of salt, to twenty +or thirty weight of the lard; stir it in well, then set it away in a +cool place. Some people have an idea that pork scraps must be fried till +very brown in order to be preserved good the year round, but it is not +necessary if salt is put in.</p> + + +<h3 class="sectionhead"><a name="hint-55" id="hint-55">55.</a> <i>To preserve Eggs fresh a Year.</i></h3> + +<p>Mix a handful of unslacked lime with the same quantity of salt, two or +three gallons of water. If eggs that are perfectly fresh are put in this +mixture, they will keep good a year in it, provided none are cracked.</p> + + +<h3 class="sectionhead"><a name="hint-56" id="hint-56">56.</a> <i>To preserve Cream for long Voyages.</i></h3> + +<p>Take cream that is fresh and rich, and mix it with half its weight of +powdered white sugar, stir the whole well together, and preserve it in +bottles corked very tight. In this state it is ready to mix with tea and +coffee.</p> + + +<h3 class="sectionhead"><a name="hint-57" id="hint-57">57.</a> <i>Substitute for Milk and Cream in Tea or Coffee.</i></h3> + +<p>Beat the white of a fresh egg in a bowl, and turn on to it gradually +boiling tea or coffee. It is difficult to distinguish the taste from +rich cream.</p> + + +<h3 class="sectionhead"><a name="hint-58" id="hint-58">58.</a> <i>To Cure Butter.</i></h3> + +<p>Take two parts of the best common salt, one part of sugar and one of +saltpetre, blend the whole well<span class="pagenum"><a name="Page_114" id="Page_114">[114]</a></span> together. Mix one ounce of this +composition well with every sixteen ounces of the butter. Close it up +tight in kegs, cover it with an oiled paper, and let it remain untouched +for a month. Butter cured in this manner is very nice, and will keep +good eight or nine months, if not exposed to the air.</p> + + +<h3 class="sectionhead"><a name="hint-59" id="hint-59">59.</a> <i>To make salt Butter Fresh.</i></h3> + +<p>Put four pounds of salt butter into a churn, with four quarts of new +milk and a small portion of annatto. Churn them together, take out the +butter in the course of an hour, and treat it like fresh butter, working +in the usual quantity of salt; a little white sugar improves it. This is +said to be equal to fresh butter in every respect. The salt may be got +out of a small quantity at a time, by working it over in fresh water, +changing the water several times.</p> + + +<h3 class="sectionhead"><a name="hint-60" id="hint-60">60.</a> <i>To take Rankness from a small quantity of Butter.</i></h3> + +<p>Take a quantity that is to be made use of, put it into a bowl filled +with boiling water with a little saleratus in it, let it remain until +cold, then take it off carefully and work it over with a little salt. By +this method it is separated from the grosser particles.</p> + + +<h3 class="sectionhead"><a name="hint-61" id="hint-61">61.</a> <i>Windsor Soap.</i></h3> + +<p>To make this celebrated soap for shaving and washing the hands, nothing +more is necessary than to slice the best white soap as thin as possible +and melt it over a slow fire. When melted take it up, when lukewarm +scent it with the oil of caraway or any other oil that is more +agreeable, then turn it into moulds and let it remain in a dry situation +several days. It will then be fit for use.</p> + +<p><span class="pagenum"><a name="Page_115" id="Page_115">[115]</a></span></p> + +<h3 class="sectionhead"><a name="hint-62" id="hint-62">62.</a> <i>To make Bayberry or Myrtle Soap.</i></h3> + +<p>To a pound of bayberry tallow, put a pint of potash lye, strong enough +to bear up an egg. Boil them together till it becomes soap. Then put in +half a tea cup of cold water, let it boil several minutes longer. Take +it off, and when partly cooled put in a few drops of the essence of +wintergreen, pour it into moulds and let it remain several days. This +soap is good for shaving, and is an excellent thing for chapped hands +and eruptions on the face.</p> + + +<h3 class="sectionhead"><a name="hint-63" id="hint-63">63.</a> <i>Cold Soap.</i></h3> + +<p>To twenty pounds of white potash put ten of grease, previously melted +and strained. Mix it well together with a pailful of cold water, let it +remain several days, then stir in several more pailsful of cold water. +Continue to pour in cold water at intervals of two or three days, +stirring it up well each time. As soon as the water begins to thin it, +it is time to leave off adding it. This method of making soap is much +easier than any other, while it is equally cheap and good. If you have +not land to enrich with your ashes they can be disposed of to advantage +at the soap boiler's.</p> + + +<p class="end">THE END.</p> + + + + +<hr class="chapbreak" /> + + +<div class="tn"> +<p class="titlepage"><a name="trans_note" id="trans_note"></a><b>Transcriber's Note</b></p> + +<p class="noindent">The following typographical errors were corrected.</p> + +<table class="tntable" cellpadding="2" cellspacing="0" summary="typos"> +<tr> + <td>Page</td> + <td>Error</td> + <td>Correction</td> +</tr> +<tr> + <td class="tdr"><a href="#corr1">vii</a></td> + <td>67</td> + <td>97</td> +</tr> +<tr> + <td class="tdr"><a href="#corr2">ix</a></td> + <td>Apple Dumplings</td> + <td>Apple Dumplings,</td> +</tr> +<tr> + <td class="tdr"><a href="#corr3">x</a></td> + <td>woolen Shawls</td> + <td>woolen Shawls,</td> +</tr> +<tr> + <td class="tdr"><a href="#corr4">3</a></td> + <td>petre</td> + <td>petre,</td> +</tr> +<tr> + <td class="tdr"><a href="#corr5">4</a></td> + <td>and alspice</td> + <td> and allspice</td> +</tr> +<tr> + <td class="tdr"><a href="#corr6">4</a></td> + <td>when severl slices</td> + <td>when several slices</td> +</tr> +<tr> + <td class="tdr"><a href="#corr7">4</a></td> + <td>mix a tea spoonfull</td> + <td>mix a tea spoonful</td> +</tr> +<tr> + <td class="tdr"><a href="#corr8">11</a></td> + <td>pigs ear's</td> + <td>pig's ears</td> +</tr> +<tr> + <td class="tdr"><a href="#corr9">15</a></td> + <td>fow s</td> + <td>fowls</td> +</tr> +<tr> + <td class="tdr"><a href="#corr10">15</a></td> + <td>Cold Veal</td> + <td>Cold Veal.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr11">21</a></td> + <td>rice, and a a lb.</td> + <td>rice, and a lb.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr12">25</a></td> + <td>twenty minutes,</td> + <td>twenty minutes.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr13">61</a></td> + <td>whites of threee ggs,</td> + <td>whites of three eggs,</td> +</tr> +<tr> + <td class="tdr"><a href="#corr14">63</a></td> + <td>to your tase.</td> + <td>to your taste.</td> +</tr> +<tr> + <td class="tdr"><a href="#corr15">71</a></td> + <td>sugar, half a tea spoonsful</td> + <td>sugar, half a tea spoonful</td> +</tr> +<tr> + <td class="tdr"><a href="#corr16">71</a></td> + <td>nutmeg, and a table spoonsful</td> + <td>nutmeg, and a table spoonful</td> +</tr> +<tr> + <td class="tdr"><a href="#corr17">74</a></td> + <td>by the spoonsful</td> + <td>by the spoonful</td> +</tr> +<tr> + <td class="tdr"><a href="#corr18">89</a></td> + <td>be fit to to</td> + <td>be fit to</td> +</tr> +<tr> + <td class="tdr"><a href="#corr19">108</a></td> + <td>without any soap,</td> + <td>without any soap.</td> +</tr> +</table> + +<p class="noindent">The following words were inconsistently spelled.</p> + +<ul class="ix"> + <li>bake pan / bakepan</li> + <li>pen-knife / penknife</li> + <li>pie crust / piecrust</li> + <li>saleratus / sal eratus</li> + <li>whortle berries / whortleberries</li> +</ul> +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of The New England Cook Book, or Young +Housekeeper's Guide, by Anonymous + +*** END OF THIS PROJECT GUTENBERG EBOOK THE NEW ENGLAND COOK BOOK *** + +***** This file should be named 36689-h.htm or 36689-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/6/6/8/36689/ + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + +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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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: The New England Cook Book, or Young Housekeeper's Guide + Being a Collection of the Most Valuable Receipts; Embracing + all the Various Branches of Cookery, and Written in a + Minute and Methodical Manner + +Author: Anonymous + +Release Date: July 10, 2011 [EBook #36689] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE NEW ENGLAND COOK BOOK *** + + + + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + +Transcriber's Note + +Obvious typographical errors have been corrected. A list of corrections +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A list of inconsistently spelled and +hyphenated words is found at the end of the text. + + + + + THE + NEW ENGLAND COOK BOOK, + OR + YOUNG HOUSEKEEPER'S GUIDE: + + BEING A + COLLECTION OF THE MOST VALUABLE RECEIPTS; + EMBRACING ALL THE + VARIOUS BRANCHES OF COOKERY, + AND + WRITTEN IN A MINUTE AND METHODICAL MANNER. + + ALSO, + + AN APPENDIX, + CONTAINING A COLLECTION OF MISCELLANEOUS RECEIPTS, + RELATIVE TO HOUSEWIFERY. + + NEW HAVEN: + HEZEKIAH HOWE & CO., AND HERRICK & NOYES. + + 1836. + + + + + Entered according to the Act of Congress, in the year 1836, + by HEZEKIAH HOWE & CO., + in the Clerk's office, of the District Court of Connecticut. + + + + +PREFACE. + + +The writer deems that no apology need be offered for adding another to +the long list of works on the truly interesting, if not noble science of +gastronomy, provided she has accomplished the desirable object of +producing a work that will commend itself to all persons of true taste; +that is to say, those whose taste has not been vitiated by a mode of +living contrary to her own. She has made that her aim, and although not +an Ude or Kitchener, she does profess to have sufficient knowledge of +the occult science, if properly imparted, to enlighten those not versed +in culinary lore. + +The utter inefficiency of most works of the kind, are well known to +every experienced housekeeper, serving but to lead the uninitiated +astray, who following implicitly the directions given have to lament in +the language of that homely but not inapt proverb, that their cake is +all dough. Among the few exceptions she would mention the Frugal +Housewife by Mrs. Child, which is a very useful book, and fully answers +its author's design; but that is limited as its name imports to the +plainest cooking, and is not intended for those who can afford to +consult their taste in preference to their purse. The writer of this +short but she trusts comprehensive work, has endeavored to combine both +economy, and that which would be agreeable to the palate, but she has +never suffered the former to supersede the latter. + +Although the mode of cooking is such as is generally practiced by good +notable Yankee housekeepers, yet the New England Cook Book is not so +local but that it will answer like a modern almanac, without any +material alteration for almost any meridian. It is intended for all +classes of society and embracing both the plainest and richest cooking, +joined to such minuteness of directions as to leave as little as +possible to the judgment of the practitioner, proving to the unskilled +quite a desideratum, while in the hands of the head of the culinary +department, it will prevent that incessant running to and fro for +directions, with which housekeepers' patience are too often tried. The +experienced cook may smile at the simplicity and minuteness of some of +the receipts, yet if she has witnessed as much good food spoiled by +improper cooking as the writer of these receipts, she will not think she +has been unnecessarily plain. In regard to the seasoning of food, it has +been found impossible to give any exact rules, as so much depends on the +quality of the food and seasoning. + +The cook should be careful not to have the natural flavor of the food +overpowered by the seasoning, and where a variety of spices are used, no +one should predominate over the other. + +Measuring has been adopted as far as practicable, in preference to +weighing, on account of its being more convenient. As many people have +not a set of measures, it has been thought best to use such utensils as +every one has, viz. tumblers, tea cups, wine glasses, &c. but as they +may be thought rather too indefinite by some, the exact quantity will +here be stated; most tumblers are a good half pint measure, wine glasses +usually hold half a gill, and table spoons the fifth of a gill; by tea +cups are meant the old fashioned ones, which hold very little over a +gill. + +In conclusion the writer would give her sincere thanks, to those of her +friends who have kindly furnished her with many of their choice and rare +receipts, and to the public she would not add any thing more in its +favor, being strongly impressed with the truth of the adage, that the +proof of the pudding is in the eating. + + + + +CONTENTS. + + + Page. + + 1. Meat, 1 + + 2. Roast Beef, 1 + + 3. Beef Steak, 2 + + 4. Alamode Beef, 2 + + 5. Beef Liver, 3 + + 6. To Corn Beef, 3 + + 7. Mutton, 4 + + 8. Veal, 4 + + 9. Veal Cutlets, 4 + + 10. Calf's Head, 5 + + 11. Collops, 5 + + 12. Plaw, 5 + + 13. A Fillet of Veal, 6 + + 14. Lamb, 6 + + 15. Shoulder of Lamb Grilled, 7 + + 16. Lamb's Fry, 7 + + 17. Turkey, 7 + + 18. Goose, 8 + + 19. Chickens, 8 + + 20. Fricassee Chickens, 9 + + 21. Pigeons, 9 + + 22. Ducks, 10 + + 23. Baked Pig, 10 + + 24. Pressed Head, 10 + + 25. Souse, 11 + + 26. Tripe, 11 + + 27. Ham, 11 + + 28. Tongues, 11 + + 29. Curries, 12 + + 30. Curry Powder, 12 + + 31. Chicken Pie, 12 + + 32. Beef and Mutton Pie, 13 + + 33. Chicken and Veal Pot Pie, 13 + + 34. To Frizzle Beef, 14 + + 35. Warmed over Meats, 14 + + 36. A Ragout of cold Veal, 15 + + 37. Drawn Butter, 15 + + 38. Burnt Butter, 16 + + 39. Roast Meat Gravy, 16 + + 40. Sauce for cold Meat, Fish or Salad, 16 + + 41. Wine Sauce for Venison or Mutton, 16 + + 42. Rice Sauce, 17 + + 43. Oyster Sauce, 17 + + 44. Liver Sauce for Fish, 17 + + 45. Lobster Sauce, 17 + + 46. Chicken Salad, 18 + + 47. Sauce for Turtle or Calf's Head, 18 + + 48. Apple Sauce, 18 + + 49. Pudding Sauce, 18 + + 50. Tomato Catsup, 19 + + 51. Mushroom Catsup, 19 + + 52. Essence of Celery, 19 + + 53. Soup Herb Spirit, 20 + + 54. Veal Soup, 20 + + 55. Black Soup, 20 + + 56. Calf's Head or mock Turtle Soup, 21 + + 57. Chicken or Turkey Soup, 21 + + 58. Oyster Soup, 22 + + 59. Pea Soup, 22 + + 60. To Bake Beans, 22 + + 61. Poached Eggs, 23 + + 62. To Boil Eggs, 23 + + 63. Omelet, 23 + + 64. Fresh Fish, 23 + + 65. Fresh Cod, 24 + + 66. Halibut, 24 + + 67. Striped and Sea Bass, 24 + + 68. Black Fish, 25 + + 69. Shad, 25 + + 70. Chowder, 25 + + 71. Stuffed and baked Fish, 26 + + 72. Salt Cod, 26 + + 73. Fish Cakes, 26 + + 74. Lobsters and Crabs, 27 + + 75. Scollops, 27 + + 76. Eels, 27 + + 77. Clams, 28 + + 78. Stew Oysters, 28 + + 79. To Fry Oysters, 28 + + 80. Oyster Pancakes, 28 + + 81. Oyster Pie, 29 + + 82. Scolloped Oysters, 29 + + 83. Vegetables.--Potatoes, 29 + + 84. Turnips, 30 + + 85. Beets, 30 + + 86. Parsnips and Carrots, 30 + + 87. Onions, 30 + + 88. Artichokes, 31 + + 89. Squashes, 31 + + 90. Cabbage, 31 + + 91. Asparagus, 31 + + 92. Peas, 31 + + 93. Beans, 32 + + 94. Corn, 32 + + 95. Greens, 32 + + 96. Salads, 32 + + 97. To Stew Mushrooms, 33 + + 98. Egg Plant, 33 + + 99. Celeriac, 33 + + 100. Salsify or Vegetable Oyster, 33 + + 101. Tomatoes, 34 + + 102. Gumb, 34 + + 103. Southern manner of Cooking Rice, 34 + + 104. To Pickle Peppers, 35 + + 105. Mangoes, 35 + + 106. To Pickle Butternuts and Walnuts, 35 + + 107. To Pickle Cabbage and Cauliflower, 36 + + 108. To Pickle Onions, 36 + + 109. To Pickle Artichokes, 36 + + 110. To Pickle Cucumbers, 37 + + 111. To Pickle Gherkins, 37 + + 112. To Pickle Oysters, 38 + + 113. To Pickle Mushrooms, 38 + + 114. Wheat Bread, 38 + + 115. Sponge Bread, 39 + + 116. Rye Bread, 39 + + 117. Rice Bread, 40 + + 118. French Rolls or Twists, 40 + + 119. Yeast, 40 + + 120. Yeast Cakes, 41 + + 121. Biscuit, 42 + + 122. Butter Milk Biscuit, 42 + + 123. Hard Biscuit, 42 + + 124. York Biscuit, 42 + + 125. Rice Cakes, 43 + + 126. Rice Ruffs, 43 + + 127. Buck Wheat Cakes, 43 + + 128. Economy Cakes, 43 + + 129. Green Corn Cakes, 44 + + 130. Corn Cake, 44 + + 131. Indian Slap Jacks, 44 + + 132. Johnny Cakes, 44 + + 133. Hoe Cakes, 45 + + 134. Muffins, 45 + + 135. Flour Waffles, 45 + + 136. Quick Waffles, 45 + + 137. Rice Waffles, 46 + + 138. Rice Wafers, 46 + + 139. Observations respecting Sweet Cakes, 46 + + 140. Gingerbread, 47 + + 141. Soft Gingerbread, 47 + + 142. Ginger Snaps, 48 + + 143. Cider Cake, 48 + + 144. Cookies, 48 + + 145. New Year's Cookies, 49 + + 146. Plain Tea Cakes, 49 + + 147. Shrewsbury Cake, 49 + + 148. Tunbridge Cake, 49 + + 149. Jumbles, 50 + + 150. Simbals, 50 + + 151. Sugar Gingerbread, 50 + + 152. Rusk, 50 + + 153. Whigs, 51 + + 154. Hot Cream Cakes, 51 + + 155. Cross Buns, 51 + + 156. Nut Cakes, 52 + + 157. Crollers, 52 + + 158. Molasses Dough Cake, 53 + + 159. Sugar Dough Cake, 53 + + 160. Measure Cake, 53 + + 161. Cup Cake, 53 + + 162. French Loaf, 54 + + 163. Washington Cake, 54 + + 164. Plain Cream Cake, 54 + + 165. Rich Cream Cake, 54 + + 166. Shelah or quick Loaf Cake, 55 + + 167. Loaf Cake, 55 + + 168. Rice Cake, 55 + + 169. Diet Bread, 56 + + 170. Scotch or Lemon Cake, 56 + + 171. Pound Cake, 56 + + 172. Queen's or heart Cakes, 56 + + 173. Jelly Cake, 57 + + 174. Raised Queen's Cake, 57 + + 175. Sponge Cake, 57 + + 176. Almond Sponge Cake, 58 + + 177. Black or Fruit Cake, 58 + + 178. Almond Cheese Cake, 59 + + 179. Maccaroons, 59 + + 180. Frosting for Cake, 59 + + 181. Cocoanut Cakes, 60 + + 182. Floating Island, 60 + + 183. Whip Syllabub, 60 + + 184. Blanc Mange, 61 + + 185. Rice flour Blanc mange, 61 + + 186. Ice Cream, 61 + + 187. Pastry, 62 + + 188. Puff Paste or Confectioner's Pastry, 63 + + 189. Apple Pie, 63 + + 190. Mince Pie, 64 + + 191. Peach Pie, 64 + + 192. Tart Pie, 65 + + 193. Rice Pie, 65 + + 194. Rhubarb or Persian Apple Pie, 65 + + 195. Cherry and Blackberry Pies, 66 + + 196. Grape Pie, 66 + + 197. Currant and Gooseberry Pies, 66 + + 198. Pumpkin Pie, 66 + + 199. Carrot Pie, 67 + + 200. Potatoe Pie, 67 + + 201. Marlborough Pie, 67 + + 202. Custard Pie, 67 + + 203. A Plain Custard Pie, 68 + + 204. Lemon Pie, 68 + + 205. Cocoanut Pie, 68 + + 206. Small Puffs, 69 + + 207. Boiled Custards, 69 + + 208. Almond Custards, 69 + + 209. Cold Custard or Rennet Pudding, 70 + + 210. Custard Pudding, 70 + + 211. Boiled Bread Pudding, 70 + + 212. A Plain Baked Bread Pudding, 71 + + 213. A Rich Bread Pudding, 71 + + 214. Flour Pudding, 71 + + 215. A Plain Rice Pudding, 72 + + 216. A Rich Rice Pudding, 72 + + 217. Rice Snow Balls, 72 + + 218. Baked Indian Pudding, 72 + + 219. Boiled Indian Pudding, 73 + + 220. Corn Pudding, 73 + + 221. Hasty Pudding, 73 + + 222. Fruit Pudding, 74 + + 223. Fritters, 74 + + 224. Apple Dumplings, 74 + + 225. Orange Pudding, 75 + + 226. Bird's Nest Pudding, 75 + + 227. Apple Custard Pudding, 75 + + 228. English Plum Pudding, 76 + + 229. Transparent Pudding, 76 + + 230. Lemon Syrup, 76 + + 231. Orange Syrup, 77 + + 232. Blackberry Syrup, 77 + + 233. Clarified Syrup for Sweet Meats, 77 + + 234. To Preserve Quinces, 78 + + 235. Quince Marmalade, 79 + + 236. To Preserve Pears, 79 + + 237. To Preserve Peaches, 79 + + 238. To Preserve Currants, 80 + + 239. To Preserve Barberries, 80 + + 240. To Preserve Ginger, 81 + + 241. To Preserve Apples, 81 + + 242. To Preserve Cymbelines or Mock Citron, 81 + + 243. To Preserve Watermelon Rinds, 82 + + 244. To Preserve Cherries, 82 + + 245. To Preserve Muskmelons, 82 + + 246. To Preserve Pine Apples, 82 + + 247. To Preserve Pumpkins, 83 + + 248. To Preserve Gages, 84 + + 249. To Preserve Strawberries, 84 + + 250. Blackberry and Raspberry Jam, 84 + + 251. Strawberry, Blackberry and Raspberry Jelly, 84 + + 252. Cranberry, Grape and Currant Jelly, 85 + + 253. Quince Jelly, 85 + + 254. Apple Jelly, 85 + + 255. Lemon Jelly, 86 + + 256. Calf's Foot Jelly, 86 + + 257. Coffee, 87 + + 258. To make Tea, 88 + + 259. Chocolate, 88 + + 260. Hop Beer, 88 + + 261. Spruce Beer, 89 + + 262. Spring Beer, 89 + + 263. Ginger Beer, 89 + + 264. A good Family Wine, 90 + + 265. Currant Wine, 90 + + 266. Raspberry Shrub, 90 + + 267. Noyeau, 91 + + 268. Spring Fruit Sherbet, 91 + + 269. Grape Wine, 91 + + 270. Smallage Cordial, 91 + + +MISCELLANEOUS RECEIPTS AND OBSERVATIONS USEFUL TO YOUNG HOUSEKEEPERS. + + Page. + + 1. To make Essence of Lemon, 92 + + 2. Essence of Ginger, 92 + + 3. Rose Water, 92 + + 4. Spice Brandy, 93 + + 5. Barley Water, 93 + + 6. Water Gruel, 93 + + 7. Wine Whey, 93 + + 8. Stomachic Tincture, 94 + + 9. Beef Tea, 94 + + 10. Carrageen or Irish Moss, 94 + + 11. Moss Blanc Mange, 95 + + 12. Elderberry Syrup, 95 + + 13. New Bread and Cake from old and rusked bread, 95 + + 14. To Preserve Cheese from Insects and Mould, 96 + + 15. To keep vegetables and herbs, 96 + + 16. To Preserve various kinds of Fruit over winter, 97 + + 17. To extract Essences from various kinds of Flowers, 98 + + 18. Indelible Ink for marking linen, 98 + + 19. Perfume Bags, 98 + + 20. Lip Salve, 99 + + 21. Bread Seals, 99 + + 22. To Loosen the Glass Stopples of Decanters or + Smelling Bottles when wedged in tight, 99 + + 23. Cement for broken China, Glass and Earthenware, 100 + + 24. Japanese Cement or Rice Glue, 100 + + 25. Cement for Alabaster, 101 + + 26. To extract fruit Stains, 101 + + 27. To extract Spots of paint from Silk, Woolen and + Cotton Goods, 101 + + 28. To remove black stains on Scarlet Merinos or + Broadcloths, 102 + + 29. To remove grease spots from Paper, Silk or Woolen, 102 + + 30. To extract stains from white Cotton goods and Colored + Silks, 102 + + 31. Rules for washing Calicoes, 103 + + 32. Rules for washing Silks, 103 + + 33. Rules for washing woolens, 104 + + 34. Rules for washing white Cotton Clothes, 105 + + 35. To clean silk and woolen Shawls, 105 + + 36. To clean Silk Stockings, 106 + + 37. To clean Carpets, 106 + + 38. To clean feather Beds and Mattresses, 107 + + 39. To clean Light Kid Gloves, 107 + + 40. To remove Ink or grease spots from Floors, 107 + + 41. To clean Mahogany and Marble Furniture, 108 + + 42. To clean stone hearths and stoves, 108 + + 43. To clean Brass, 109 + + 44. To cleanse Vials and Pie Plates, 109 + + 45. Cautions Relative to Brass and Copper, 109 + + 46. To keep Pickles and Sweet Meats, 109 + + 47. Starch, 110 + + 48. To temper new Ovens and Iron Ware, 110 + + 49. To temper Earthen Ware, 111 + + 50. Preservatives against the ravages of Moths, 111 + + 51. To drive away various kinds of household vermin, 111 + + 52. To keep Meat in hot Weather, 112 + + 53. To Prevent polished Cutlery from rusting, 112 + + 54. To melt Fat for Shortening, 112 + + 55. To preserve Eggs fresh a year, 113 + + 56. To preserve Cream for long Voyages, 113 + + 57. Substitute for Milk and Cream in Tea or Coffee, 113 + + 58. To Cure Butter, 113 + + 59. To make salt Butter fresh, 114 + + 60. To take rankness from a small quantity of butter, 114 + + 61. Windsor Soap, 114 + + 62. To make Bayberry or Myrtle Soap, 115 + + 63. Cold Soap, 115 + + + + +PRACTICAL COOKERY. + + +1. _Meat._ + +To be in perfection meat should be kept several days, when the weather +will admit of it. Beef and mutton should be kept at least a week in cold +weather, and poultry three or four days. In summer meat should be kept +in a cool airy place, away from the flies, and if there is any danger of +its spoiling sprinkle a little salt over it. When meat is frozen it +should be put in cold water and remain in it till the frost is entirely +out, if there is any frost in it when put to the fire, it will be +impossible to cook it well. Fresh meat should not be put into the pot +until the water boils. When meat is too salt, soak it in lukewarm water +for several hours, change the water before boiling it. Meat should boil +gently with just water enough to cover it, and the side that is to go up +on the table should be put down in the pot, as the scum that rises makes +the meat look dark, it should be taken off as soon as it rises. The +liquor in which all kinds of fresh meat is boiled, makes good soup. + + +2. _Roast Beef._ + +The tender loin and first and second cuts of the rack are the best +roasting pieces, the third and fourth cuts are good. The lower part of a +rack of beef should be cut off as it prevents the meat from roasting +thoroughly. When the beef is put to the fire to roast a little salt +should be sprinkled on it, and the bony side turned towards the fire, +when the ribs get well heated through, turn the meat, put it to a brisk +fire and baste it frequently till done. If the meat is a thick piece +allow fifteen minutes to each pound, to roast it in, if thin less time +will be required. + + +3. _Beef Steak._ + +The tender loin is the best piece for broiling, that from the shoulder +clod or from the round is good and comes much cheaper. Beef before +broiling if not very tender, should be laid on a board and pounded. Wash +it in cold water, and broil it on a hot bed of coals, the quicker it is +cooked without being burnt the better it is. Cut up about quarter of a +pound of butter for 7 or 8 lbs. of beef, put the pieces into a platter +and when the steak is done, lay it on the butter, pepper and salt it on +both sides. + + +4. _Alamode Beef._ + +The round of beef is the best piece to alamode. The shoulder clod is +good and comes cheaper, it is also good stewed without any spices. For +five lbs. of beef soak about a pound of bread in cold water, when soft +drain off the water, mash the bread fine, put in a piece of butter, half +the size of a hen's egg, together with half a tea spoonful of salt, the +same quantity of mace, pepper, and cloves, also a couple of eggs and a +table spoonful of flour, mix the whole well together, then cut gashes in +the beef, and fill them with half of the dressing, put it in a bake pan +with boiling water, enough to cover it. The bake pan lid should be just +hot enough to scorch flour, put a few coals and ashes on the top, let it +stew constantly for two hours, then place the reserved dressing on top +of the meat, put in a piece of butter of the size of a hen's egg, heat +the bake pan lid till hot enough to brown the dressing, stew it an hour +and a half longer. When you have taken up the meat, if the gravy is not +thick enough, mix a tea spoonful or two of flour with a little water, +and stir it in, put in a couple of wine glasses of white wine, and a +small piece of butter. + + +5. _Beef Liver._ + +The best way to cook liver, is to pour boiling water on it, dip it in +salt and water, then broil it till nearly done, with two or three slices +of salt pork previously dipped in flour, cut up the meat and pork into +strips about two inches long, lay the whole into a pan with a little +water, salt and pepper, put in a little butter, stew it four or five +minutes. It is more economical to fry or broil it, but it is not as +nice. + + +6. _To Corn Beef._ + +To every gallon of cold water, put a quart of rock salt, an oz. of salt +petre, a quarter of a lb. of sugar and a couple of table spoonsful of +blown salt. (Some people use molasses instead of sugar but it is not as +good). No boiling is necessary, put your beef in the brine, as long as +any salt remains at the bottom of the brine it is strong enough. +Whenever any scum rises, the brine should be scalded, skimmed and more +sugar, salt and salt petre put in. When a piece of beef is put in the +brine a little salt should be added, and if the weather is warm cut +gashes in the beef, and fill them with salt. Keep a heavy weight on the +beef in order to keep it under the brine. The top of the weight is a +good place to keep fresh meat from spoiling in hot weather. In very hot +weather, it is difficult to corn beef in cold brine before it spoils, on +this account it is a good plan to corn it in the pot, it is done in the +following manner, to six or eight lbs. of beef put a tea cup of salt, +sprinkle flour on the side that is to go up on the table and put it down +in the pot, without any water in it, then turn in cold water enough to +cover it, boil it two hours then fill up the pot and boil it an hour and +a half longer. + + +7. _Mutton._ + +The saddle, is the best part for roasting, the shoulder and leg are good +roasted; but the latter is better boiled, with a piece of salt pork; a +tea cup of rice, improves the looks of it. Before putting the mutton +down to roast, rub a little butter on it, sprinkle on salt and pepper; +cloves, and allspice improve it. Put a small piece of butter in the +dripping pan, and baste it frequently, the bony side should be turned +towards the fire first, and roasted. For boiling or roasting mutton, +allow a quarter of an hour to each pound. + + +8. _Veal._ + +The loin of veal is the best roasting piece, the breast and rack are +good roasting pieces, the breast makes a good pot pie. The leg is nice +for frying, and when several slices have been cut off for cutlets the +remainder is nice boiled with about half a pound of salt pork. Veal for +roasting should be salted and peppered, and have a little butter rubbed +on it, baste it frequently, and unless the meat is very fat put a small +piece of butter in the dripping pan when the meat is put down to roast. + + +9. _Veal Cutlets._ + +Fry three or four slices of pork, when brown take them up. Cut part of a +leg of veal into slices about an inch thick and fry them in your pork +fat, when brown on both sides take it up, stir about half a tea cup of +clear water into the gravy, then mix a tea spoonful or two of flour +with a little water and turn it in, soak a couple of slices of toasted +bread in the gravy lay them on the bottom of a platter place your meat, +and pork over the toast, then turn your gravy on the meat. Some people +dip the veal into the white of an egg and roll it in pounded bread +crumbs before cooking it. It takes nearly an hour to cook this dish. + + +10. _Calf's Head._ + +Boil the head two hours together with the lights and feet, put in the +liver when it has boiled an hour and twenty minutes, before the head is +done, tie up the brains in a bag and boil them with it. When these are +done take them up and mash them fine, season them with salt, pepper and +butter, sweet herbs if you like, use them as the dressing for the head. +Some people prefer part of the liver and the feet for dressing, they are +prepared like the brains. The liquor that the calf's head is boiled in +makes a nice soup seasoned in a plain way, like any other veal soup, or +seasoned turtle fashion. The liquor should stand till the day after the +head is boiled when the fat should be skimmed off. + + +11. _Collops._ + +Cut part of a leg of veal into pieces three or four inches broad, +sprinkle flour on them, and fry in butter till brown, then turn in water +enough to cover the veal, when it boils take off the scum, put in two or +three onions, a blade of mace, let it stew gently three quarters of an +hour, put in a little salt, pepper and the juice of half a lemon. Take +it up, pour the gravy over it. The gravy should be previously thickened +with a little flour and water. + + +12. _Plaw._ + +Boil a piece of lean veal till tender. Then take it up cut it into +strips three or four inches long, put it back into the pot, with the +liquor it was boiled in, and a couple of tea cups of rice to four lbs. +of the veal, put in a piece of butter of the size of a hen's egg, season +it with salt, pepper and sweet herbs, stew it gently till the water has +nearly boiled away. A little curry powder in this converts it into a +curry dish. + + +13. _A Fillet of Veal._ + +Take a leg of veal, cut off the shank, and cut gashes in the remainder. +Make a dressing of bread soaked soft and mashed, season it with salt, +pepper and sweet herbs, chop a little raw pork fine, and put it into the +dressing, if you have not pork use a little butter. Fill the gashes in +the meat with the dressing, put it in a bake pan with water enough to +just cover it, put the remainder of the dressing on top of the meat. For +six lbs. of veal, allow two hours steady baking. A leg of veal is nice +prepared in this manner and roasted. + + +14. _Lamb._ + +The fore and hind quarter of lamb are good roasting pieces. Sprinkle +salt and pepper on the lamb and turn the bony side towards the fire +first, if not fat, rub on a little butter and put a little in the +dripping pan, baste it frequently. These pieces are good stuffed like a +fillet of veal, and roasted, the leg is also good cooked in the same +manner, but it is better boiled with a little pork or salt, allow +fifteen minutes boiling to each lb. The breast of lamb is good roasted, +broiled, or corned and boiled, it is also good made into a pot pie. The +fore quarter with the ribs divided is good broiled, the bones of this as +well as of all other kinds of meat when put down to broil should be put +toward the fire, a little butter, pepper and salt should be put on it. +Lamb is very apt to spoil in warm weather, if you wish to keep a leg +several days, put it in brine, it should not be put in with pork, as +fresh meat is apt to injure the pork. + + +15. _Shoulder of Lamb Grilled._ + +The shoulder of lamb is good roasted or cooked in the following manner. +Score it in chequers about an inch long, rub it over with a little +butter and the yolk of an egg, then dip it into finely pounded bread +crumbs, sprinkle on salt, pepper and sweet herbs, broil or roast it till +of a light brown. This is good with plain gravy or sauce, made in the +following manner, with half a pint of the gravy, (or the same quantity +of drawn butter,) put a table spoonful of tomato catsup, the juice of +half a lemon, a little salt and pepper. + + +16. _Lamb's Fry._ + +The heart and sweet bread are nice fried plainly, or dipped into the +white of an egg and fine bread crumbs, they should be fried in lard. + + +17. _Turkey._ + +Take out the inwards and wash both the inside and outside of the turkey. +Prepare a dressing of either boiled potatoes mashed fine or bread soaked +in cold water, the water should be squeezed out of the bread, mash it +fine, add a small piece of butter or pork chopped fine, put in pepper, +salt, and sweet herbs if you like them, an egg mixed with the dressing +makes it cut smoother. + +Fill the crop and body of the turkey with the dressing, sew it up, tie +up the legs and wings rub on a little salt and butter. Roast it from two +to three hours according to the size; twenty five minutes for every +pound is a good rule. A turkey should be roasted slowly at first and +basted frequently, the inwards of a turkey should be boiled till +tender, and the liquor they are boiled in, used for the gravy, when you +have taken up the inwards, mix a little flour and water smoothly +together, and stir it into the skillet, put in a little of the drippings +of the turkey, season it with salt and pepper, and sweet herbs if you +like. Drawn butter is used for boiled turkey. A turkey for boiling +should be dressed like one for roasting, tie it up in a cloth unless you +boil rice in the pot with it, if you use rice, put in a tea cup two +thirds full, a small piece of pork boiled with the turkey, improves it. +If you wish to make a soup of the liquor in which the turkey is boiled, +let it stand till the next day and then skim off the fat. + + +18. _Goose._ + +If a goose is tender under the wing, and you can break the skin easily +by running the head of a pin across the breast, there is no danger of +its being tough. A goose should be dressed in the same manner, and +roasted the same length of time, as a turkey. + + +19. _Chickens._ + +Chickens for roasting or boiling, should have a dressing prepared like +that for turkies. Half a tea cup full of rice boiled with the chickens, +makes them look white, they will be less liable to break if the water is +cold when they are put in to boil, a little pork boiled with the +chickens improves them, if you do not boil any pork with them, put in a +little salt. Chickens for broiling should be split, the inwards taken +out, and the chicken washed inside and out, put the bony side down on +the gridiron, and broil it very slowly till brown then turn it, when +done take it up, salt, and butter it. About forty minutes is required to +broil a common sized chicken. For roast chicken, boil the liver and +gizzard by themselves and use the water for gravy, cut the inwards in +slices, and put them in. + + +20. _Fricassee Chickens._ + +The chickens should be jointed, the inwards taken out, and the chickens +washed, put them in a stew pan with the skin side down, on each layer +sprinkle salt and pepper; put in three or four slices of pork, just +cover them with water, and let them stew slowly till tender. Then take +them up, mix a tea spoonful of flour smoothly, with a little water, and +stir it into the gravy, add a piece of butter of the size of a hen's +egg, put the chickens back into the stew pan, let them stew slowly for +four or five minutes. When you have taken up the chickens, put two or +three slices of toast into the gravy, and when soaked soft lay it in a +platter and lay the chickens on top, and turn the gravy upon it. If you +wish to brown the chickens, reserve the pork and fry it by itself, when +brown take it up and put in the chickens, (when they are stewed tender,) +and let them fry till of a light brown. + + +21. _Pigeons._ + +Take out the inwards and stuff them, with a dressing prepared like that +for turkies, put them in the pot with the breast side down, the water +should more than cover them, when nearly done put in a quarter of a lb. +of butter to every dozen of pigeons, mix a little flour and water and +stir into the gravy. When stewed tender, if you wish to brown them, take +them up, and fry them in a little pork fat or butter, an hour before +they are done, put on a heated bake pan lid. They are very good split +open and stewed with a dressing made and warmed up separately with a +little of the gravy. It takes about two hours to cook tender pigeons and +three for tough ones. Tender pigeons are good stuffed and roasted. They +should be buttered just before they are taken from the fire. + + +22. _Ducks._ + +Are good stewed like pigeons, or roasted. Two or three onions in the +dressing of wild ducks takes out the fishy taste. If ducks or any other +fowls are slightly injured by being kept too long, dip them in weak sal +eratus and water before cooking them. + + +23. _Baked Pig._ + +Take out the inwards, cut off the first joint of the feet and boil them +till tender, take them up and take out the bones, chop them a little. +Prepare a dressing of bread soaked and mashed fine, season it with salt, +pepper, butter, and sweet herbs, if you like, fill the pig with the +dressing, rub a little butter on the out side to prevent its blistering. +If you wish to have it go on the table whole, put it into a long +dripping pan, put in a little water, set it in a well heated oven, bake +it from two hours and a half to three, according to the size. When done +take out a little of the dressing, and mix it with the chopped inwards, +and feet, put in a little butter pepper and salt, let the pig stand in +the open air a few minutes before it goes on the table, in order to make +it crispy. + + +24. _Pressed Head._ + +Boil ears, forehead, and rind, (the cheek is good but is better corned +and smoked), boil them till the meat will almost drop from the bones, +take them up when cold, cut the meat in strips about an inch long and +half an inch broad, warm it in a little of the liquor in which the meat +was boiled, season it with pepper, salt, cloves, nutmeg and cinnamon, +when hot take it up and put it in a strong bag, put a heavy weight upon +it, and let it remain till perfectly cold. + + +25. _Souse._ + +Take pig's ears and feet, clean them thoroughly, boil them till tender, +take them out and when cold split them, lay them in a deep dish, pour on +boiling vinegar strongly spiced with pepper corns, cloves and nutmeg, +put in a little salt. When cold they are fit to cook. Fry them in lard. +They will keep good pickled for four or five weeks. + + +26. _Tripe._ + +After being scoured should be soaked in salt and water, seven or eight +days, changing the water every other day. Then boil it till tender, +which will take eight or ten hours. It is then fit for broiling, frying, +or pickling. It is pickled like souse. + + +27. _Ham._ + +A ham that weighs ten lbs. should be boiled four or five hours, if too +salt the water should be changed. Before it goes on to the table take +off the rind, put pepper or whole clove in the form of diamonds all over +it. The Virginia way of curring Hams is the following, dissolve two oz. +of salt petre, two tea spoonsful of sal eratus, for every 16 lbs. of +ham, add molasses in the proportion of a gallon to a hogshead of brine. +Make a salt pickle as strong as possible, put the above ingredients in +it, then put the hams in, and let them remain for six weeks. Take them +out and smoke them for three months. Hams cured in this way will keep +good a long time and are very fine flavored. + + +28. _Tongues._ + +Cut off the roots of the tongues, make a brine like that for curing +beef, let the tongues remain in it for a week, then, smoke them eight +or ten days. They require boiling four or five hours. The roots make +very nice mince pies, but are not good smoked. + + +29. _Curries._ + +Chickens, pigeons, mutton chops, veal, lamb and lobsters, make good +curries. The meat should be boiled till nearly tender, if made of fowls +they should be jointed before they are boiled. Put a little butter in a +stew pan, when melted put in the meat and cover it with part of the +liquor it was boiled in, let it stew for ten or fifteen minutes. For 4 +lbs. of meat, mix a table spoonful of curry powder, with one of flour, +or a tea cup of boiled rice, put in a little water, and a table spoonful +of melted butter, and half a tea spoonful of salt, turn the whole over +the meat, and let it stew six or eight minutes. + + +30. _Curry Powder._ + +Pound fine, one oz. of ginger, one of mustard, one of pepper three of +coriander seed, the same quantity of turmeric, half an oz. of cardamums, +quarter of an oz. of cayenne pepper, the same quantity of cinnamon and +cummin seed. Pound the whole well together, sift and put them in a +bottle. + + +31. _Chicken Pie._ + +Joint the chickens, and boil them, till nearly tender in water just +sufficient to cover them. Take them up and lay them in a dish, lined +with pie crust, on each layer of the chickens, sprinkle pepper and salt, +put in a little of the liquor that they were boiled in, three or four +slices of pork and a small piece of butter, sprinkle flour over the +whole. Cover it with a nice pie crust, ornament it with pastry cut in +narrow strips. Bake it an hour and a quarter. + + +32. _Beef and Mutton Pie._ + +Take meat that is tender, pound it out thin, and boil it ten minutes. +Take it up, cut off the bony and gristly parts, season the meat highly +with pepper and salt, butter it, and cut it in narrow strips. Line a +deep dish, with piecrust, put in the meat, and to each layer, put a tea +spoonful of tomato catsup, and a table spoonful of water, sprinkle flour +over the whole, and cover it with piecrust, ornament it as you please +with pastry. Cold roast, or boiled beef and mutton, cut in bits, and +seasoned highly with salt and pepper, make a nice pie, put them in a +dish, and turn a little melted butter over them, pour on water till you +can just see it at the top. + + +33. _Chicken and Veal Pot Pie._ + +Boil the meat until about half done, if chickens they should be jointed. +Take up the meat, and put it in a pot with a layer of crust, to each +layer of meat; have a layer of crust on the top, cover the whole with +the liquor the meat was boiled in. Keep a tea kettle of boiling water, +to turn in when the water boils away, (cold water makes the crust +heavy.) If you wish to have it brown, heat a bake pan lid, and cover the +pot while it is cooking, which takes about an hour. The crust for the +pie is good, made like common pie crust, only very plain, roll it about +an inch thick, cut it with a tumbler, into small cakes. Raised pie +crust, is generally preferred to any other, it is made in the following +manner. Rub together, three pints of flour one cup of butter, half a tea +spoonful of salt, and then turn in a tea cup of yeast, and half a pint +of water. Set it in a warm place to rise, when risen, (which will be in +the course of ten or twelve hours, in cold weather,) roll it out, and +cut it into small cakes. If it is not stiff enough to roll out, knead +in a little flour, if too stiff, put in a little water. Potatoe pie +crust is good, boil the potatoes, peel and mash them fine, put in a tea +spoonful of salt, a piece of butter of the size of a hen's egg, and half +a pint of milk, mix flour with it till of the right consistency to roll +out, cut it into cakes, and put them with the meat. A very good way to +make the crust, when you happen to have unbaked wheat bread; is to roll +out the dough several times and spread butter on it each time, let it +lay about half an hour, before you put it with the meat. + + +34. _To Frizzle Beef._ + +Take tender smoked beef and shave it off thin, put it in a stew pan, +with boiling water enough to cover it, let it stew ten or fifteen +minutes; three or four minutes before it is done, thicken the water it +is stewed in with a little flour, when taken up sprinkle on a little +pepper. This makes a nice dish for breakfast, provided the beef is moist +and tender. + + +35. _Warmed over Meats._ + +Boiled or roasted veal makes a nice dish, chopped very fine, and warmed +up with a little pepper, a small piece of butter, and a little water, if +you have gravy, it is very good instead of the butter and water. A +little nutmeg and the rind and juice of half a lemon improve it, the +rind should be chopped very fine, (none of the white part should be +used.) When well heated through, take it up and cut a couple of lemons +in slices, and lay over it. Veal and fresh or salt beef, are all of them +good, minced fine, with boiled potatoes, and warmed up with pepper, salt +and gravy, if you have not gravy, use a little butter and water. Some +people like boiled onions, or turnips, chopped fine, and mixed with the +minced meat, instead of potatoes. Veal, lamb and mutton, are good cut in +small strips, and warmed with boiled potatoes, cut in slices, and +pepper, salt, and gravy. Roast beef and mutton, if not cooked too much, +are nice cut in slices, and just scorched on a gridiron. Meat when +warmed over, should only be on the fire just long enough to get heated +well through, if on the fire long, most of the nourishment of the meat +will be extracted, and it will be very indigestible. Cold fowls are nice +jointed and warmed up, with a little water and salt, then take the fowls +out of the water, put them in a frying pan, that has a little hot butter +in it, and fry them, till of a light brown, they should have a little +flour sprinkled over them before they are browned. Thicken the water +with flour, that the fowls were warmed in, put a little butter in it, +and turn it over the meat, when taken up. + + +36. _A Ragout of Cold Veal._ + +Cut boiled or roasted veal, in nice slices, flour and fry them in +butter, till of a light brown. Then take them up and turn a little hot +water into the butter they were fried in, mix a little flour with water +and into the gravy, season it with salt, pepper, mace, and catsup, if +you have any, and a little lemon juice. Put in the meat and stew it till +very hot. + + +37. _Drawn Butter._ + +Mix a couple of tea spoonsful of flour, gradually with a little water, +stir it till free from lumps, thin it, and stir it into half a pint of +boiling water, let it boil four or five minutes, then put in about a +quarter of a lb. of butter, previously cut in small pieces, set it where +it will melt gradually. If carefully mixed it will be free from lumps, +if not strain it, before it is put on to the table. If the butter is to +be eaten on fish, cut up several boiled eggs into it. A little curry +powder sprinkled in it, will convert it into curry sauce. + + +38. _Burnt Butter._ + +Put a couple of ounces of butter, in a frying pan, set it on the fire, +when of a dark brown color, put in a table spoonful of vinegar, a little +pepper and salt. This is nice for fish, or boiled eggs. + + +39. _Roast Meat Gravy._ + +Meat when put down to roast, should have about a pint of water in the +dripping pan. If you like your gravy very rich, skim off the top of the +drippings to your meat, and use them, if you like it plain, stir up the +drippings, strain them and put in a skillet and boil them. Mix a tea +spoonful of flour, with a little cold water, and stir it into the gravy. +Lamb and veal require a little butter in the gravy. + + +40. _Sauce for cold Meat, Fish or Salad._ + +Mix the yolks of two eggs boiled soft, with a mustard spoonful of made +mustard, a little salt and pepper, two table spoonsful of salad oil, or +melted butter, when well mixed, put in three table spoonsful of vinegar. +A table spoonful of tomato, or mushroom, catsup, improves it. + + +41. _Wine Sauce for Venison or Mutton._ + +Warm half a pint of the drippings, or the liquor, the meat was boiled +in. When it boils, mix a tea spoonful of scorched flour, with a little +water, and stir it in, put in a little pepper, salt, and quarter of a +tea spoonful of cloves, put in a table spoonful of currant jelly, and +half a tumbler full of wine, just before you take it from the fire. Many +people prefer melted currant jelly, to any other sauce for venison. + + +42. _Rice Sauce._ + +Boil half a tea cup of rice, till soft, then stir in two table spoonsful +of milk, a little salt, and a nutmeg, or mace, sweet herbs, a boiled +onion, and strain it. This is a very nice accompaniment to game. + + +43. _Oyster Sauce._ + +Take the juice of your oysters, and to a pint put a couple of sticks of +mace, a little salt and pepper, put it on the fire, when it boils, mix +two tea spoonsful of flour, with a little milk, and stir it in. When it +has boiled two or three minutes, put in about half a pint of solid +oysters, a piece of butter of the size of half an egg, when scalded +through take them up. + + +44. _Liver Sauce for Fish._ + +Boil the liver of the fish, then mash it fine, stir it into drawn +butter, put in a little cayenne or black pepper, a couple of tea +spoonsful of lemon juice, and a table spoonful of catsup. + + +45. _Lobster Sauce._ + +Mash the yolks of two eggs, boiled soft, with the spawn of the lobster, +and a tea spoonful of water, when rubbed smooth, put in a mustard +spoonful of made mustard, two table spoonsful of salad oil, or melted +butter, a little salt, pepper, and five table spoonsful of vinegar. + + +46. _Chicken Salad._ + +Boil four eggs three minutes, take them out of the shell mash, and mix +them, with a couple of table spoonsful, of olive oil, or melted butter, +two thirds of a tumbler of vinegar, a tea spoonful of mixed mustard, +half a tea spoonful of salt, quarter of a tea spoonful of pepper, and a +little essence of celery, if you have any. Cut up a boiled chicken that +weighs two or three pounds, into small strips, and turn the sauce over +it. + + +47. _Sauce for Turtle, or Calf's Head._ + +To half a pint of drawn butter, or thickened beef gravy, put the juice +of half a lemon, a little sage, basil, or sweet marjoram, a little +cayenne pepper, and a wine glass of white wine, just before you take it +up. + + +48. _Apple Sauce._ + +Pare and quarter the apples, take out the cores, stew them in cider. +When soft take them up, put in a piece of butter of the size of a +walnut, to every quart of the sauce, sweeten it to your taste, with +brown sugar. Another way which is very good, is to boil the apples, with +a few quinces, in new cider, and molasses enough to sweeten them, till +reduced to half the quantity. This kind of sauce will keep good for +several months. + + +49. _Pudding Sauce._ + +Mix a tea cup of butter, with two of nice brown sugar, when white, put +in a wine glass of wine, or brandy, flavor it with nutmeg, essence of +lemon or rosewater. If you wish to have it liquid make two thirds of a +pint of thin starch, and stir it into the butter and sugar. If you wish +to have it foam, put in a little cider. Cider instead of wine, or +brandy, answers very well, for common pudding sauce. + + +50. _Tomato Catsup._ + +Wipe the tomatoes, which should be perfectly ripe. Boil them till soft +in a little water. Strain the whole through a sieve, season it highly, +with salt, pepper, cloves, allspice and mace, then boil it fifteen +minutes. Let it stand twenty four hours, then take off the watery part, +bottle the remainder, seal it tight, and keep it in a cool place. Made +in this way it will keep the year round. The catsup, should be stewed in +tin, and the later in the season it is made, the less liable will it be +to spoil. + + +51. _Mushroom Catsup._ + +Put a layer of fresh mushrooms, in a deep dish, sprinkle a little salt +over them, then put in another layer of mushrooms, and salt, and so on, +till you get in all the mushrooms, let them stand several days, then +mash them fine; to each quart, put a tea spoonful, of black pepper, put +it in a stone jar tightly covered, set it in a pot of boiling water, +boil it two hours, then strain it without squeezing the mushrooms. Boil +the juice half an hour, skim it well, let it stand a few hours to +settle, then turn it off carefully through a sieve, bottle, cork, and +seal it tight, set it in a cool place. + + +52. _Essence of Celery._ + +Steep half an oz. of bruised celery seed, in a quarter of a pint of +brandy, for a fortnight. A few drops of this, will give a fine flavor to +soup. + + +53. _Soup Herb Spirit._ + +Those who like a variety of herbs, in soup, will find it very +convenient, to have the following mixture. Take when in their prime, +thyme, sweet marjoram, sweet basil, and summer savory, dry, pound, and +sift them, steep them in brandy. The herb spirit will be fit for use, in +the course of a fortnight. + + +54. _Veal Soup._ + +A leg of veal, after enough has been cut off for cutlets, makes a soup +nearly as good as calves head. Boil it with a cup two thirds full of +rice, a pound and a half of pork, season it with salt, pepper, and sweet +herbs, if you like, a little boiled celery cut in slices, or a little +essence of celery improves it, parsly, carrot, and onions, boiled in the +soup, are liked by some people. + +If you wish for balls in your soup, chop veal fine, mix it with a couple +of eggs, a few bread crumbs, a small piece of butter, or raw pork +chopped fine, put in salt and pepper, to your taste, or a little curry +powder, boil them in the soup. Just before you take the soup up, put in +a couple of slices of toast, cut into small pieces. The veal should be +taken up before the soup is seasoned. + + +55. _Black Soup._ + +The shank of beef, is the best part for soup, cold roast beef bones, and +beef steak, make very good soup. Boil the shank four or five hours, in +water enough to cover it. Half an hour before the soup goes on the +table, take out the meat, thicken the soup with scorched flour mixed +with cold water, season it with pepper, salt, nutmeg, and cloves, a +little tomato catsup improves it, put in sweet herbs or herb spirit if +you like. + +Some people boil onions in the soup, but as they are very disagreeable +to many persons, it is better to boil them and put them in a dish by +themselves. Take bread soaked soft, mash it well and put in a little of +the boiled beef chopped fine, a couple of eggs, a very little flour, +season it highly with salt, pepper, cloves, and mace, do it up in small +balls and boil them in the soup fifteen minutes. + + +56. _Calf's Head or mock Turtle Soup._ + +Boil the head till perfectly tender, then take it out, strain the +liquor, and set it away till the next day, then skim off the grease. Cut +up the meat, and put it in the liquor, together with the lights, (the +brains should be reserved for the balls) warm it, and season it with +salt, pepper, cloves, mace, and sweet herbs if you like and onions, let +it stew gently for half an hour. Just before taking it up add half a +pint of white wine. For the balls chop lean veal fine, with a small +piece of raw salt pork, add the brains, and season it highly with salt, +pepper, cloves, mace, and sweet herbs, or curry powder, make it up into +balls, about the size of half a hen's egg, boil part in the soup, and +fry the remainder, and put them in a dish by themselves. + + +57. _Chicken or Turkey Soup._ + +The liquor that turkey or chicken is boiled in makes a good soup, with +half a tea cup of rice, and a lb. of pork boiled in it. If you do not +like it very fat, let it stand till the next day after the turkey is +boiled, skim off the fat, season it with salt, pepper, and sweet herbs. +If you like vegetables in soup, boil them by themselves, slice them up +when done and put them in the turreen with toasted bread, cut in small +pieces; or toasted crackers. When the soup is hot, turn it on them. + + +58. _Oyster Soup._ + +Take a couple of quarts of oysters out of the liquor with a fork, strain +the liquor, and if there are any shells in them rinse them off. To each +quart put a pint of milk or water. Set them on the fire, when it begins +to simmer skim it, mix three tea spoonsful of flour, with a little milk, +stir it in when the oysters boil, when it boils again take it up and +season it with salt, pepper, a table spoonful of tomato catsup, a table +spoonful of vinegar and a small lump of butter; turn it on to a slice of +toast cut in pieces. + + +59. _Pea Soup._ + +To a quart of peas, put a quart of cold water soak them over night, in a +warm place. Next day set them to boiling four or five hours, before they +are to be eaten, put in a couple of lbs. of pork to two quarts of the +peas, add in a little more water, if not likely to be sufficiently soft, +put in a tea spoonful of saleratus half an hour before you take up the +soup. + + +60. _To Bake Beans._ + +Pick over the beans, wash, and put them in a pot with cold water enough +to cover them, hang them over the fire where they will keep just +lukewarm. When they begin to grow soft, stew them over a hot fire +several minutes, with a heaping tea spoonful of saleratus. Then take +them up with a skimmer, and put them in a baking pot, gash a lb. of pork +and put it down in the pot so as to have the beans just cover it, pour +in cold water till you can see it at the top. They will bake in a hot +oven in the course of three hours; but they will be better to remain in +it five or six. Beans are very good stewed, without being baked. + + +61. _Poached Eggs._ + +Break your eggs into a dish and beat them to a foam. Then put them on a +few coals, put in a small lump of butter, a little salt, let them cook +very slowly, stirring them constantly till they become quite thick, then +take them up, and turn them on buttered toast. + + +62. _To Boil Eggs._ + +They should be put into boiling water, and if you wish to have them +soft, three minutes is long enough to boil them, if you wish to have +them hard, they should boil five minutes. Another way to boil them, is +to break the shells and drop the eggs, into a frying pan of boiling +water, let them boil three or four minutes. If you do not use the eggs, +as a garnish, salt and butter them, when you take them up. + + +63. _Omelet._ + +Beat your eggs to a froth, leaving out half the whites, put in a couple +of ounces, of fine minced ham, corned beef or veal, when veal is used, a +little salt will be requisite. Fry it in butter, till it begins to +thicken. When it is brown on the underside, it is sufficiently cooked. +If you wish to have it brown on the top, put a heated bake pan lid over +it, as soon as it has set. + + +64. _Fresh Fish._ + +Fresh fish for boiling, or broiling, are the best the day after they are +caught. They should be cleaned, washed, and half a tea cup of salt, +sprinkled on the inside of them, and a little pepper, if they are to be +broiled. Set them in a cool place. When fresh fish are boiled, they +should be put in a strainer, or sewed up in a cloth carefully; put them +in cold water, with the backbone down; with eight or ten pounds of fish, +boil half a tea cup of salt. Many people do not put their fish into the +pot, until the water boils, but it is not a good plan, as the outside +gets cooked too much, before the inside is cooked sufficiently. Fish for +frying, should be wiped dry after being washed, and flour sprinkled on +them. For five or six lbs. of fish, fry three or four slices of pork, +when brown, take them up, and put in the fish, if the pork does not make +sufficient fat, to fry the fish in, add a little lard. For good plain +gravy, mix a tea spoonful or two of flour with a little water, and turn +in, when you have taken up the fish; when well mixed, add a little +butter and pepper, when it boils, turn it on to the fish. Boiled fish, +should be served up with drawn butter, or liver sauce. For a garnish to +boiled fish, boil several eggs five minutes, cool them in water, then +take off the shells, and cut them in slices, and lay them round the +fish; parsly and pepper grass, are also a pretty garnish for boiled +fish. For broiling fish the gridiron should be greased with a little +butter, the inside of the fish should be broiled first. + + +65. _Fresh Cod_, + +Is good boiled, fried, baked, or made into a chowder. It is too dry a +fish to broil. + + +66. _Halibut_, + +Is nice cut in slices, and broiled or fried; the fins and the thick +part, are good boiled. + + +67. _Striped and Sea Bass_, + +Are good fried, boiled, broiled, baked or made into a chowder. + + +68. _Black Fish._ + +Black fish are the best fried, or boiled, they will do to broil but are +not so nice as cooked in any other way. + + +69. _Shad._ + +Fresh shad are the best bloated and broiled; but they are good boiled or +fried, the spawn and liver are nice fried in lard. Salt shad is good +boiled, without any soaking, if liked quite salt, if not pour on +scalding water, and let them soak in it, half an hour, then drain off +the water, and boil them twenty minutes. Salt shad and mackerel for +broiling, should be soaked twenty four hours, in cold water, the water +should be changed several times. To salt twenty five shad, mix one pound +of sugar, a peck of rock salt, two quarts of fine salt, and quarter of a +pound of salt petre. Put a layer of it at the bottom of the keg, then a +layer of shad, with the skin side down, sprinkle on the mixed salt, +sugar, and salt petre, and so on till you get in all the shad. Lay a +heavy weight on the shad, to keep it under brine. If there is not brine +enough in the course of a week, add a little more sugar, salt, and salt +petre. + + +70. _Chowder._ + +Fry three or four slices of pork until brown. Cut each of your fish into +five or six slices, flour and put a layer of them in your pork fat, +sprinkle on pepper and very little salt, cloves, and mace, if you like, +lay on several crackers, previously soaked soft, in cold water, and +several bits of your fried pork, this operation repeat, till you get in +all your fish, then turn on nearly water enough to cover them, put on a +heated bake pan lid. When the fish has stewed about twenty minutes, +take them up, and mix a tea spoonful of flour, with a little water, and +stir it into the gravy, add about an ounce of butter, and cloves. Half a +pint of white wine, and the juice of half a lemon, or a tea cup of +tomato catsup, improve it. Bass and Cod, make the best chowder. Some +people like them made of clams, the hard part should be cut off. + + +71. _Stuffed and Baked Fish._ + +Soak bread in cold water, till soft, then squeeze out all the water, +mash it and mix it with a piece of butter, of the size of a hen's egg, a +little salt, pepper, cloves, and mace, a couple of raw eggs, makes the +dressing cut smoother. Fill the fish with this dressing, and sew it up. +Put a tea cup of water in a bake pan, and a small piece of butter, lay +in the fish; bake it about an hour. Fresh cod, bass, and shad, are +suitable fish for baking. + + +72. _Salt Cod_, + +Should be soaked in lukewarm water, till the skin will come off easily. +Scrape it, and change the water, and put it over a moderate fire, where +it will keep warm without boiling, boiling hardens rather than softens +it. It takes three hours to soak it soft. It should be cut into good +square pieces, and served up with drawn butter. Cold codfish is good, +minced up fine, with potatoes, and warmed up with butter, and a little +water. + + +73. _Fish Cakes._ + +Cold, boiled, salt, or fresh fish, are nice mixed up fine, with +potatoes, a little butter put in, and moulded up, into small cakes, with +the hand, fry them in pork fat, or butter. + + +74. _Lobsters and Crabs._ + +Put them into boiling water, and boil them three quarters of an hour, if +large, if not, half an hour will be long enough. Boil two thirds of a +tea cup of salt, with four or five pounds of lobsters. When cold crack +the shells, take out the meat. Be careful to get out the blue vein, and +what is called the lady, as they are very unhealthy. + +Lobsters are good cold, or warmed up, with a little vinegar, pepper, +salt, and butter. A way of dressing them, which looks very prettily, is +to pick out the spawn, and red chord, mash it fine, and rub it through +the sieve, put in a little butter and salt, cut the lobsters into small +squares, and warm it together with the spawn, over a moderate fire. When +hot take it up, and garnish it with parsly. The chord and spawn when +strained, are a handsome garnish for any kind of boiled fish. + + +75. _Scollops._ + +Are nice fried, or boiled and pickled like oysters, for frying, they +should be previously boiled, and taken out of the shells, and all but +the hearts thrown away, as the rest is very unhealthy, dip the hearts, +into flour, and fry them till brown in lard. The hearts are also good +stewed with a little water, butter, pepper, and salt. + + +76. _Eels._ + +If very large, are best, bloated and broiled, they should be bloated +several hours before cooking them. If not very large fry them in pork +fat; large eels are nice cut into small strips, and laid in a deep dish, +with bits of salt pork and pepper, and baked for half an hour. + + +77. _Clams._ + +Wash and boil them, until the shells open, with just water enough to +prevent their burning at the bottom of the pot. When the shells open, +take the clams out of them, and warm them, with a little of the liquor, +they were boiled in, and a little butter, pepper, and salt. Soak a slice +of toasted bread, in the clam liquor, put it in the bottom of a dish and +turn the clams on to it when hot. For clam pancakes, take some of the +clam liquor, and mix with a little flour, to a pint of flour put two +beaten eggs, and a little salt, fry them in lard. Very large long clams +are nice taken out of the shell without boiling and broiled. + + +78. _Stew Oysters._ + +Take the oysters out of the liquor with a fork, rinse the bits of shell +from them, and strain the liquor, put the oysters in a stew pan, with +the juice, when scalded through, take them up, turn them on buttered +toast, salt, butter, and pepper them, to your taste, some cooks add a +little catsup or lemon juice. + + +79. _To Fry Oysters._ + +Take those that are large, dip them in eggs, and fine bread crumbs, fry +them in lard, till of a light brown. They are a nice garnish for boiled +or fried fish, if fried when first caught with a little salt, and +pepper, sprinkled on them, will keep good several months, provided they +are put into a bottle and corked tight, as soon as cooked. Whenever they +are to be eaten, warm them with a little water. + + +80. _Oyster Pancakes._ + +Mix the juice of the oysters, with flour, in the proportion of a pint of +liquor, to a pint of flour, if you have not juice enough, put in a +little milk, or water, add a couple of eggs, and a little salt to each +pint, fry them in lard. + + +81. _Oyster Pie._ + +Line a deep dish with pie crust, fill it with dry pieces of bread; make +a nice puff paste, and cover the dish with it, bake till of a light +brown, either in a quick oven or bake pan, have the oysters just stewed, +by the time the crust is done, take off the upper crust, and remove the +pieces of bread, put in the oysters, season them with salt, pepper, and +butter, a little catsup improves the pie, but is not essential, cover it +with the crust. + + +82. _Scolloped Oysters._ + +Pound crackers or rusked bread till fine, butter scolloped tins or +shell, sprinkle on the crumbs, then put in a layer of oysters, a small +lump of butter, a little pepper, salt, and juice of the oysters, put on +another layer of crumbs, and oysters, and so on till the shells are +filled, having the bread crumbs on top; bake them until a light brown. + + +83. _Vegetables.--Potatoes._ + +The best way to cook potatoes, is to pare and put them in a pot, with +just boiling water enough to prevent their burning, put in a little +salt, and cover them up tight, let them stew till you can stick a fork +through them easily. If there is any water in the pot turn it off, and +put it back on the fire, and let the potatoes steam a few moments +longer. The easiest way to cook them, is to put them in boiling water, +with the skins on, they should boil constantly till done, if you wish to +have them mealy; they are more mealy, to have the water turned off, as +soon as you can stick a fork through them easily, and put in a warm +place, where they will steam, the lid should be off. Cold, mashed, or +whole potatoes are nice cut in slices, and fried in lard or butter. +Sweet potatoes are the best baked. Most potatoes will boil sufficiently +in half an hour, new Irish potatoes will boil in less time. + + +84. _Turnips._ + +White turnips require about as much boiling, as potatoes. When tender +take them up, peel and mash them, season them with a little salt and +butter. Yellow turnips require about two hours boiling, if very large, +they should be split in two. + + +85. _Beets._ + +Beets should not be cut, or scraped before they are boiled. In summer +they will boil in an hour, in winter it takes three hours to boil them +tender. Boiled beets cut in slices, and put in vinegar, for several +days, are nice. + + +86. _Parsnips and Carrots._ + +The best way to cook them, is to scrape and split them in two, put them +in a stew pan with the flat side down, pour on boiling water enough to +cover them, when done take them up, and butter them. Many people boil +parsnips whole, but it is not a good plan, as the outside gets done too +much, before the inside is cooked sufficiently. + + +87. _Onions._ + +Peel and put them in boiling milk, water will do to boil them in but is +not as good, when done take them up salt them, and turn a little melted +butter, over them. + + +88. _Artichokes._ + +Scrape and put them in boiling water with a table spoonful of salt, to a +couple of dozen, when boiled tender (which will be in about two hours) +take them up and butter them. + + +89. _Squashes._ + +If very young boil them whole, if not they should be pared quartered and +the seeds taken out, boil them till very tender, then take them up, put +them in a cloth, and press out the water, mash them in a dish, salt and +butter them to your taste. + + +90. _Cabbage._ + +Take off the loose leaves, cut the stalky part in quarters, to the heart +of the cabbage. Boil it an hour, if not boiled with corn beef put a +little salt in the pot. Cauliflowers will boil tender in fifteen or +twenty minutes. + + +91. _Asparagus._ + +The tough part should be cut in thin slices, and boiled eight or ten +minutes, before the other part is put in, lay the remainder compactly +together, tie it in small bundles and boil it from fifteen to twenty +minutes, according to its age. Take it up when tender, with a skimmer +lay it on buttered toast, in a deep dish, sprinkle a little salt on it, +melt a little butter, and turn over it. + + +92. _Peas._ + +Shell and boil them, from fifteen to thirty minutes, according to their +age, and kind, if very old a tea spoonful of saleratus boiled with +them, makes them better and more healthy. When tender take them up salt +and butter them to your taste. + + +93. _Beans._ + +String beans, should have the strings carefully taken off and if old, +the edges should be cut off; if the beans are old put saleratus in the +pot, in the proportion of half a tea spoonful of saleratus, to a peck of +beans it should be put in before the beans. Boil them from twenty five +to thirty minutes, salt and butter them when you take them up. Beans and +all other summer vegetables, should not be picked longer than one day +before being cooked; the fresher green vegetables are the better they +are and more healthy. + + +94. _Corn_, + +Should be put in boiling water with a little salt, and boiled from ten +to twenty minutes, according to its age. It is much sweeter to be boiled +on the cob. + + +95. _Greens._ + +White mustard, spinach and the leaves and roots of very small beets, are +the best greens. Boil them with a little salt and saleratus in the +water. + + +96. _Salads_, + +Should be fresh, and put in cold water, for half an hour before they are +eaten. Cucumbers, to be healthy, should not be picked longer than a day +before they are eaten, they should be kept in cold water, and fifteen or +twenty minutes before they are eaten, pare and slice them, into fresh +cold water. + + +97. _To Stew Mushrooms._ + +Peel and put them in a sauce pan, with just enough water, to prevent +their burning to the bottom of the pan. Put in a little salt, and shake +them occasionally. When they have stewed about twenty minutes, put in a +little butter, pepper, and salt; a little wine and cloves improve them. +They should be stewed very slowly, and taken up as soon as seasoned, +turn them on buttered toast. + + +98. _Egg Plant_, + +Should be cut in slices, about half an inch thick, between every slice +sprinkle a little salt, let them lay two hours before cooking, then +scrape off the salt and fry them till brown in lard. + + +99. _Celeriac._ + +This is an excellent vegetable, but it is but little known. The stalks +of it, can hardly be distinguished from celery, and it is much easier +cultivated. The roots are nice boiled tender, and cut in thin slices and +put in soup, or meat pie, or cooked in the following manner, and eaten +with meat. Scrape and cut them in slices, and boil them, till perfectly +tender, then take them up sprinkle on a little salt and stew them in a +little milk four or five minutes, turn them into a dish, and put in a +little butter. + + +100. _Salsify or Vegetable Oyster._ + +The best way too cook it, is to cut it in slices, and dip it into an egg +and fine bread crumbs, fry it in lard. It is very good boiled, and then +stewed a few moments in milk, and a little butter put on it, or cut in +slices, and fried in butter, made like that for oyster pancakes, +substituting milk for the juice of the oyster. + + +101. _Tomatoes,_ + +If very ripe will skin easily, if not pour on scalding water, and let +them remain in it four or five minutes. Peel and put them in a stew pan +with a table spoonful of water if not very juicy, if so no water will be +required, put in a little salt, and stew them in tin, for half an hour, +when done turn them into a dish with buttered toast. Another way of +cooking them, which is considered very nice by epicures, is to put them +in a deep dish, with powdered bread crumbs, or crackers, a layer of each +alternately, sprinkle salt, and pepper, on each layer, and put on small +bits of butter, over each layer, some people like a little nutmeg and +sugar. Have a layer of bread crumbs on the top, and bake it, in a bake +pan three quarters of an hour. + + +102. _Gumb._ + +Take an equal quantity of young tender okra chopped fine, and ripe +tomatoes skinned, an onion shredded fine, a small lump of butter, a +little salt and pepper, put the whole in a stew pan, with a table +spoonful of water, and stew it till tender. + + +103. _Southern Manner of Cooking Rice._ + +Pick over the rice, and wash it in cold water, put it in three quarts of +boiling water with half a tea spoonful of salt, to a pint of the rice. +Boil it seventeen minutes, then turn off the water very close, put it +over a moderate fire with the lid of the pot off, let it steam fifteen +minutes. Rice boiled in this manner is superior to any other; but care +must be taken to be exact in the time of boiling and steaming, as a few +moments variation makes a great deal of difference with it, the water +should boil when it is put in the pot, and not allowed to stop boiling +till done. The water that the rice is cooked in makes nice starch if +boiled a few moments by itself. + + +104. _To Pickle Peppers._ + +If you do not like them fiery, take out the seeds, they should be taken +out carefully with a penknife, so as not to mangle the pepper. Soak them +in salt and water, eight or nine days, change the water each day, and +keep them in a warm place. If you like them stuffed, put in cinnamon, +cloves, mace, and nasturtions, lay them in cold spiced vinegar. Tomatoes +when very small, and green, are good pickled with the peppers. + + +105. _Mangoes._ + +Procure muskmelons as late in the season as possible, and those that are +very green; if pickled early, they are apt to spoil. Take out the seeds, +and soak them in salt and water, three or four days. Then take them out +of the water, sprinkle powdered cloves, and nutmeg, round on the inside +of the melon, fill them with strips of horseradish, cinnamon, small +string beans, or flag root, nasturtion, and radish tops, fill the +crevices, with American mustard seed; put on the covers, and sew each +one up in a bag. Lay the melons in a stone jar, with the side that the +covers are on up; turn on scalding hot vinegar, with alum, pepper corns, +and salt in it. Pickled barberries are a pretty garnish for them. + + +106. _To Pickle Butternuts and Walnuts._ + +The nuts for pickling should be picked as early as the first of July +unless the season is very backward, if a pin will go through them +easily, they are in a right state for pickling. Soak them in salt and +water, a week, then drain, and scrape or rub them, with a cloth, +sprinkle them with ground cloves, and pour on boiling vinegar, spiced +with cloves, pepper corns, allspice, and mace, add a little salt. They +will be fit to eat in the course of a fortnight, or three weeks. The +vinegar they are pickled in, makes a nice catsup, if boiled down to half +the quantity, and a little more spice added. + + +107. _To Pickle Cabbage, and Cauliflower._ + +Purple cabbages are the best for pickling. Pull off the loose leaves and +quarter them, sprinkle salt on the flat side of each one, let them lay +several days, then rinse off the salt and drain them; sprinkle on +powdered cloves, mace, salt, and pour on scalding vinegar, with a few +peppers in it, alum and pepper corns. Cauliflowers are pickled in the +same manner as the cabbages. They will be fit to eat in the course of a +fortnight, after being pickled. + + +108. _To Pickle Onions._ + +Peel and boil them, in milk and water, a few minutes. Put cloves, +cinnamon, mace, and salt, in vinegar, and heat the vinegar scalding hot +in brass. Take the onions out of the milk and water, drain them, then +turn on the vinegar scalding hot, with two ounces of alum to each +pailful of vinegar. Cover them tight until cold. + + +109. _To Pickle Artichokes._ + +Soak the artichokes in salt and water, a week, then drain and rub them, +till you get all the skin off, turn boiling vinegar on them, spiced with +pepper corns and mace, add salt and alum. Let them remain a week, then +turn off the vinegar, scald it, and turn it back, while hot on to the +artichokes. Continue to scald the vinegar, at intervals of a week or ten +days, until the vinegar appears to have entered the artichokes. + + +110. _To Pickle Cucumbers._ + +Pour boiling water on them, when first picked; and let them lay in it +eight or ten hours, then put them in cold vinegar, with alum and salt, +in the proportion of quarter of a pound of the first, and a pint of the +last, to every half barrel of pickles. When you have done picking your +cucumbers for pickling, turn the vinegar from them, boil and skim it +till clear, throw in the cucumbers, and let them boil a few moments, +then put them in fresh cold vinegar, with salt and alum; a few peppers +improve them. Whenever any scum rises on any kind of pickles turn off +the vinegar, scald and skim it, turn it back when cold on the pickles. +Pickles of all kinds should be stirred up occasionally, and if there are +any soft ones among them, they should be thrown away, and the vinegar +scalded; if very weak, it should be thrown away and fresh added. The +vinegar when scalded, should not be allowed to cool in brass. Another +method of pickling cucumbers, which is very good, is to put them in salt +and water, as you pick them, change the water once in three days; when +you have done picking your cucumbers, take them out of the salt and +water, and put them in cold vinegar, with alum, salt, and pepper corns +in it. + + +111. _To Pickle Gherkins._ + +Put them in strong brine, keep them in a warm place, when they turn +yellow, drain off the brine, and turn hot vinegar on them, let them +remain in it near the fire till they turn green, turn off the vinegar, +and pour on fresh hot vinegar, spiced with pepper corns, mace, cloves, +and cinnamon; add salt and alum in the same proportions as for +cucumbers. These, as well as all other pickles, should not be kept in +glazed earthen jars. + + +112. _Oysters._ + +Take the oysters from the liquor, strain and boil it, then put in the +oysters, let them boil one minute, take them out, and to the liquor, put +a few pepper corns, cloves, a little mace, and the same quantity of +vinegar as oyster juice, boil it fifteen minutes; when cold turn it on +to the oysters. Bottle and cork them tight. + + +113. _Mushrooms._ + +Peel and stew them, with just water enough, to prevent their sticking to +the bottom of the stew pan, shake them occasionally, to prevent their +burning. When tender take them up, and put them in scalding vinegar, +spiced with mace, cloves, and pepper corns, add a little salt, bottle +and cork them up. + + +114. _Wheat Bread._ + +For six common sized loaves of bread, take three pints of boiling water, +and mix with five quarts of flour; when thoroughly mixed, add three +pints of cold water, stir it till the whole of the dough is equally +cold; when lukewarm stir in half a pint of yeast, a table spoonful of +salt, knead in flour till stiff enough to mould up, cover it over and if +the weather is cold set it near the fire to rise. To ascertain when it +is risen, cut it through the middle with a knife, and if full of small +holes like a sponge, it is sufficiently light. If the dough gets sour +before you are ready to bake it, dissolve two or more tea spoonsful of +saleratus (according to the acidity of it,) in a cup of water, and +strain it on the dough, work it in well, mould it up, slash it on the +sides, to prevent its cracking when baked, put it in buttered pans, and +let it stand ten or twelve minutes before you bake it; if you like it +quite brown let it stand in the oven an hour and a half. If the wheat is +grown, use all boiling water, and let it stand till cool before putting +in the yeast. Some people, have an idea that it kills the life of the +flour, to scald it, but it is a mistake, it makes it much sweeter, and +prevents its moulding soon in warm weather; bread made in this manner is +very nearly as good as that which is wet with milk. Care must be taken, +not to put in the yeast when the dough is hot, as it will scald it and +prevent its rising. Bread is much better in the winter, for being made +several days before it is baked, it should be kept in a cool place, and +a little flour knead in every day. Most ovens require heating an hour +and a half for bread, some will heat sufficiently in an hour, a brisk +fire should be kept up, the doors in the room should be kept shut in +cold weather. Pine, and ash, or birch mixed, are the best wood for +heating an oven. To ascertain if your oven is of the right temperature, +when cleared throw in a little flour, if it browns in the course of a +minute, it is hot enough, if it turns black wait several minutes before +you put in your things, if not hot enough, set in a furnace of live +coals, after you have put your things in. + + +115. _Sponge Bread._ + +For four loaves of bread, take three quarts of boiling water and turn it +into three quarts of flour. When lukewarm put in a cup of yeast, a table +spoonful of salt, set it in a warm place to rise, when light knead in +flour till stiff enough to mould up, then let it stand till risen again, +before moulding it up. + + +116. _Rye Bread._ + +Wet up the rye flour with lukewarm milk, if you have it; if not water +will do, and the same proportion of yeast as for wheat flour; put in a +small piece of butter and a little salt. It should not be kneaded as +stiff as wheat flour, as it will be hard when baked; let it stand in the +pans, after it is moulded up, half an hour. + +Brown Bread is made by mixing, Indian meal and Rye flour. The Indian +meal should be scalded; when cool, put in the rest of the ingredients, +in the same proportion as for plain rye bread. Bake it between two and +three hours. + + +117. _Rice Bread._ + +Boil a pint of rice till soft, then mix it with two quarts of rice +flour, a tea cup of yeast, two tea spoonsful of salt, and milk enough to +render it of the consistency of rye bread. When light bake it in small +loaves. + + +118. _French Rolls, or Twists._ + +Turn a pint of lukewarm milk, into a pint of flour, mix them well +together, then turn in a small tea cup of yeast, two tea spoonsful of +salt, and flour enough to make a thick batter. Set it in a warm place to +rise. When light, put in a piece of butter of the size of a hen's egg, +and half a tea cup of lukewarm water, the butter should be melted before +it is put in; knead in flour until stiff enough to roll out. Let it +stand till risen again, then roll it out, about half an inch thick, cut +it into narrow strips, braid and twist them a little, as you braid them. +Lay them on flat buttered tins, let them remain from twenty to thirty +minutes, then bake them slowly. + + +119. _Yeast._ + +Boil a small handful of hops, in two quarts of water, when all the +strength is obtained from them, strain the liquor, and put it back on +the fire, take a little of it, and mix smoothly with a couple of table +spoonsful of flour, mix it with the boiling liquor, when it has boiled +five or six minutes, take it from the fire, and when lukewarm, add a tea +cup of yeast, keep it in a warm place till risen, then stir in a table +spoonful of salt, turn it into a jar, and cover it up tight. Some people +keep yeast in bottles but they are very apt to burst. Yeast made in this +manner, will keep a fortnight in the warmest weather. If your yeast +appears to be sour, put a little saleratus in just before you put it +into your bread; if it does not foam well, it is too stale to use. +Another method of raising bread, which is very good, is to leave about +half a pound of dough, from one week's baking to another. It should be +rolled out thin and dried in the sun, about two hours before you wish to +bake your bread, turn a quart of warm water to it, and set it near the +fire till light, which will be in the course of an hour, then scald your +dough, and when lukewarm, stir in the yeast; it will raise the bread in +the course of an hour. This can only be used two or three times, without +having fresh yeast put to it. + + +120. _Yeast Cakes._ + +Stir into a pint of yeast, a table spoonful of salt, and Indian meal +sufficient to enable you to roll it out. When rolled thin, cut it into +cakes with a tumbler, and dry them in the wind; in hot weather, care +must be taken to keep them from the sun, or they will ferment; when +perfectly dry, tie them up in a bag, and keep them in a cool dry place. +To raise four or five loaves of bread, take one of these cakes, and put +it in half a pint of warm water, set it near the fire to rise, when +light use it to raise your dough. + + +121. _Biscuit._ + +Melt a cup of butter, and mix it with half a pint of lukewarm milk; if +you have not milk, water will do, add a tea cup of yeast, two tea +spoonsful of salt, and flour to render it sufficiently stiff to roll +out. Set it in a warm place, when light, roll it out about an inch +thick, cut it with a tumbler into cakes and let them stand half an hour +before baking them. + + +122. _Butter Milk Biscuit._ + +Dissolve a couple of tea spoonsful of saleratus, in a tea cup of milk, +sour is the best. Mix it with a pint of buttermilk, three tea spoonsful +of salt; a little cream improves it; knead in flour till stiff enough to +roll out. Mould it into small cakes, and bake them directly. + + +123. _Hard Biscuit._ + +Weigh out four pounds of sifted flour; take out about a quarter of a +pound of it, rub the remainder with four ounces of butter, two tea +spoonsful of salt, and four eggs. Wet up the whole with milk, pound it +out flat with a rolling pin, sprinkle a little of the reserved flour +over it lightly, roll it up and pound it out thin again, sprinkle on +more of the flour, roll it up, this operation continue to repeat, until +you get in all the reserved flour. Then mould it up into small cakes, +lay them on flat buttered tins, flatten and cover them, with a damp +cloth as you lay them on the tins, to prevent their drying too fast. +Bake them in a quick oven. + + +124. _York Biscuit._ + +Rub together six ounces of butter, two pounds and three quarters of +flour, dissolve a couple of tea spoonsful of saleratus in a little milk, +and mix it with the flour, add a tea spoonful of salt, and milk +sufficient to enable you to roll it out. Pound it out thin and cut it +into cakes, bake them till a light brown. + + +125. _Rice Cakes._ + +Mix a pint of soft boiled rice, with a pint of milk, or water, a tea +spoonful of salt and a couple of beaten eggs. Stir in rice or wheat +flour, till of the right consistency to roll out. Cut them into cakes +and bake them. + + +126. _Rice Ruffs._ + +To a pint of rice flour, put a pint of boiling water, a tea spoonful of +salt, and four eggs, beaten to a froth. Drop this mixture into boiling +fat, by large spoonsful. + + +127. _Buck Wheat Cakes._ + +Mix a quart of buck wheat flour, with a pint and a half of warm milk, +(water will do but is not quite as good) and a tea cup of yeast, then +set it in a warm place to rise. When light (which will be in the course +of ten or twelve hours,) add a tea spoonful of salt, if sour the same +quantity of saleratus, dissolved in milk, and strained, thin them with a +little milk. Fry them in just fat enough to prevent their sticking to +the griddle or pan. Salt pork rinds, beef fat, or lard, are good to fry +them in. + + +128. _Economy Cakes._ + +Soak dry pieces of bread in water, till soft enough to mash fine, +squeeze out all the water, and to three pints of the bread pulp, put a +couple of table spoonsful of flour, one beaten egg, half a tea spoonful +of salt, the same quantity of saleratus, dissolved in a cup of milk and +strained. If not thin enough stir in a little more milk. Cook them in +the same manner as buck wheat cakes. + + +129. _Green Corn Cakes._ + +Mix a pint of grated green corn, with three table spoonsful of milk, a +tea cup of flour, half a cup of melted butter, one egg, a tea spoonful +of salt, half a tea spoonful of pepper. Drop this mixture by the +spoonful into hot butter, and fry it eight or ten minutes. These cakes +are nice served up with meat for dinner. + + +130. _Corn Cake._ + +To a quart of milk put three beaten eggs, a tea spoonful of salt, mix it +with sifted Indian meal enough to make a thin batter. Bake it in a bake +pan about one hour. Buttermilk or sour milk with a tea spoonful of +saleratus, is better to mix with the Indian meal, than sweet milk and +eggs. + + +131. _Indian Slap Jacks._ + +Mix a quart of milk with a pint of Indian meal, four table spoonsful of +flour, three beaten eggs, a tea spoonful of salt. A table spoonful of +molasses or a little stewed pumpkin is thought by many people to improve +them. Fry them in lard. Another way which is very good, is to scald a +quart of Indian meal and half a pint of wheat flour with milk, (water +will do but is not as good) stir in a small tea cup of yeast and set +them in a warm place to rise. When light fry them, in just fat enough to +prevent their sticking to the griddle. + + +132. _Johnny Cakes._ + +Scald sifted Indian meal, put in a little salt, mould it with the hand +into cakes, of the size of biscuit. In order to mould them up, +considerable flour must be rubbed on the hands. Fry them in fat enough +to cover them. When cooked split and butter them. + + +133. _Hoe Cakes._ + +Stir up Indian meal, with cold water sufficient to make a batter, of the +consistency of buck wheat cakes, add a tea spoonful of salt, a table +spoonful of melted butter. Butter your bakepan and turn this mixture +into it and bake it about an hour. Indian meal wet up in this manner is +good fried. + + +134. _Muffins._ + +Mix a pint of lukewarm milk, with the same quantity of flour, a tea +spoonful of salt, a piece of butter, of the size of a hen's egg. When +light beat a couple of eggs and put in; butter muffin rings, and put +them in a buttered pie pan, turn in the mixture and bake them till of a +light brown. + + +135. _Flour Waffles._ + +Gradually turn a quart of milk or water on to a quart of flour, stirring +it well as you turn it in, so that it may not be lumpy, add a tea cup of +yeast, a tea spoonful of salt, a table spoonful of melted butter, a +couple of eggs, improve them, but they can be dispensed with very well. +When light bake them in waffle irons, well heated and greased with lard, +before each one is poured in. Bake them on hot coals; when they have +been on the fire about two minutes, turn the irons, and let them brown +on the other side. + + +136. _Quick Waffles._ + +Into a quart of flour stir slowly a quart of milk or water, beat five +eggs and put in, together with a tea spoonful of salt and a table +spoonful of melted butter. They are cooked in the same manner as other +waffles. A quarter of a pound of sugar, stirred into the mixture +improves it. + + +137. _Rice Waffles._ + +Mix a quart of milk with a tea cup of boiled rice, and a pint and a half +of rice or wheat flour. Beat three eggs to a froth, and stir in, +together with a tea spoonful of salt. + + +138. _Rice Wafers._ + +Rub a pound of rice flour, with quarter of a pound of butter, put in a +little salt, a wine glass of wine, two eggs, and milk sufficient to +enable you to roll them out. When rolled thin, cut them with a wine +glass into small cakes and bake them. + + +139. _Observations respecting Sweet Cakes._ + +If you wish your cake to be good, it must be made of nice materials. The +butter, eggs, and flour should not be stale, and the sugar should be +dry, and of a light color. Brown sugar answers for most kinds of cakes, +if rolled free from lumps, and stirred with the butter, until it is a +very light color. The flour should be sifted and if damp, it should be +dried perfectly, or it will make the cake heavy. Where sifted flour for +cake is measured, it should be shaken down in the measure to be +accurate; if there is not flour enough in cake, it will not be light. +The eggs should be beaten to a froth, on a shallow plate, and for very +nice cake the whites and yolks, should be beaten separately. Where +saleratus is used, it should be thoroughly dissolved and strained. +Raisins for cake, should have the seeds taken out, and Zante currants +should be carefully washed and rubbed in a cloth, to get out the sticks; +they should be perfectly dried before they are put into the cake. All +kinds of cake that has not yeast in it, should be stirred till it goes +into the oven. It should not be moved while in the oven, if it can be +avoided. The quicker most kinds of cake are baked, without burning, the +better they will be. It is impossible to give any exact rules as to the +time for baking cake, as so much depends on the heat of the oven; it +should be narrowly watched and if likely to burn covered with a thick +paper. To ascertain when rich cake is sufficiently baked, stick a clean +broom splinter through the thickest part, and if none of the cake +adheres to it, it is baked enough. When cake that is baked on flat tins, +moves easily on them it is sufficiently done. + + +140. _Gingerbread._ + +Melt a piece of butter, of the size of a hen's egg and put it with a +pint of molasses, stir in a little flour, and a heaping table spoonful +of ginger. Dissolve a large table spoonful of saleratus, in half a pint +of water, strain and mix it with the rest of the ingredients, together +with flour enough to enable you to roll it out easily. Roll it about +half an inch thick, and lay it on flat buttered tins; bake it as soon as +rolled out in a quick oven a few moments. Gingerbread to be very nice, +should be made of good molasses, and baked very quick. Some people use +only a tea spoonful of saleratus, to a pint of molasses, but it is much +better with more, appearing in point of lightness like sponge cake. + + +141. _Soft Gingerbread._ + +Melt a cup of butter and mix it with a pint of molasses, a table +spoonful of ginger and a little flour, dissolve three tea spoonsful of +saleratus, in a tea cup of water, and stir it into the cake, together +with flour enough to render it of the consistency of pound cake. Bake it +in deep cake pans, about thirty minutes. A couple of eggs improve the +cake. + + +142. _Ginger Snaps._ + +Mix half a tea cup of melted butter, with a tea cup of sugar, half a tea +cup of molasses, and a table spoonful of ginger. Dissolve a tea spoonful +of saleratus, in half a tea cup of water and strain it into the cake, +knead in flour till quite stiff. Roll it out very thin, and cut it into +cakes, with a wine glass. Lay them on buttered tins, and bake them a few +moments, in a very moderate oven. A tea spoonful of allspice, the same +quantity of cinnamon, mace, and coriander seed, together with a tea +spoonful of ginger instead of a table spoonful, put into this cake will +convert it into spice snaps. + + +143. _Cider Cake._ + +Rub together three quarters of a pound of sugar, and half a pound of +butter. Dissolve two tea spoonsful of saleratus in half a tea cup of +water, turn it into the cake, together with half a pint of cider, stir +in two pounds of flour and a grated nutmeg. Bake it about half an hour. +This cake should be eaten in the course of two or three days after it is +made, as it gets dry very quick. + + +144. _Cookies._ + +Stir together one cup of butter, two of sugar. Dissolve a tea spoonful +of saleratus in a cup of milk, (water will do but the cake will not be +as rich,) stir it into the cake, together with a table spoonful of +caraway seed, and one egg beaten to a froth, knead in flour till of the +right consistency to roll out easily. Lay the cake on a moulding board, +and if you cannot roll it out without its sticking to the rolling pin, +more flour should be added. Stamp and cut it into cakes, lay them on +flat tins well buttered, bake them in a quick oven. + + +145. _New Year's Cookies._ + +Mix one pound of butter, a pound and three quarters of sugar, dissolve a +couple of tea spoonsful of saleratus, in a pint of milk, and turn it on +to the butter and sugar when well mixed, beat three eggs to a froth and +stir them into the cake, with a grated nutmeg, and three heaping table +spoonsful of caraway seed. Sift three pounds of flour and work into the +cake with the hand. Roll them half an inch thick, and bake them +immediately in a quick oven. + + +146. _Plain Tea Cakes._ + +Stir together half a tea cup of butter, two of sugar, turn in a tea cup +of milk with a tea spoonful of saleratus dissolved in it, add one half +of a grated nutmeg, and flour enough to enable you to roll it out, cut +it into small cakes. + + +147. _Shrewsbury Cake._ + +Mix a pound of butter, with twelve ounces of sugar, add five eggs beaten +to a froth, a little rosewater, or essence of lemon, and a pound of +flour, roll the cake out thin, and stamp and cut it into cakes, and bake +them in a quick oven. + + +148. _Tunbridge Cake._ + +Stir six ounces of butter with the same quantity of sugar, beat a couple +of eggs and put in, together with a table spoonful of cream, and a +little orange flower water, or essence of lemon; add three quarters of a +pound of flour, roll it out thin and cut it into cakes. + + +149. _Jumbles._ + +Mix half a pound of sugar, with the same quantity of butter, five beaten +eggs, a little essence of lemon; add a pound of flour when well mixed. +Roll it about half an inch thick, cut it into narrow strips of equal +length, join the ends together so as to form rings. Bake them on flat +tins. + + +150. _Simbals._ + +Rub together half a pound of sugar, quarter of a pound of butter; +dissolve a tea spoonful of saleratus, in half a cup of milk, put it into +the cake, with a couple of beaten eggs, a little mace or nutmeg. Then +add flour enough to render it sufficiently stiff, to roll out. It should +be rolled in pounded white sugar, cut into strips, and the ends joined +in the form of rings. + + +151. _Sugar Gingerbread._ + +Mix a pound of sugar with six ounces of butter, dissolve a tea spoonful +of saleratus, in half a tumbler of milk, and stir in, together with four +beaten eggs, three tea spoonsful of ginger; when well mixed, add a pound +and a half of flour, and roll it out about an inch thick, run a jagging +iron across it, in parallel lines, an inch apart. Bake it on flat +buttered tins, in a quick oven. + + +152. _Rusk._ + +Melt six ounces of butter, and mix it with half a pound of sugar, turn +in half a pint of lukewarm milk, half a tea cup of yeast, (brewer's is +the best,) add three tea spoonsful of cinnamon, and flour to make them +stiff enough to mould up. Set them in a warm place to rise. When light +mould them up into small cakes, lay them on tins well buttered, let them +remain till very light, before baking them. + + +153. _Whigs._ + +Mix three quarters of a pound of sugar, with half a pound of butter; +when white, beat two eggs, and put in, together with half a pint of +milk, half a tea cup of yeast, a tea spoonful of rosewater or nutmeg, +and two pounds of flour. When very light bake them in cups. + + +154. _Hot Cream Cakes._ + +Rub together three quarters of a pound of flour, a quarter of a pound of +butter, and half a tea spoonful of salt; beat four eggs to a froth, and +put in, together with a tea cup of cream; drop this mixture into +buttered muffin hoops, placed in a buttered bake pan; when brown take +them up, split and butter them. + + +155. _Cross Buns._ + +Mix a tumbler of lukewarm milk, with a pint of flour, a tea cup of +yeast, a tea spoonful of salt, the same quantity of allspice, mace, and +three tea spoonsful of cinnamon, set it in a warm place; when light, add +half a pound of sugar, the same quantity of melted butter, (it should +not be hot,) and flour enough to render it sufficiently stiff to roll +out. Put them in a warm place to rise again, when risen mould them up +into cakes, of the size of an egg, lay them on buttered tins several +inches apart; press on them a mould in the form of a cross, let them +remain an hour before baking them. + + +156. _Nut Cakes._ + +Melt a tea cup of lard, and mix it with four tea cups of rolled sugar, +three eggs well beaten, three tea spoonsful of cinnamon, or a little +rosewater, add a pint of lukewarm milk, half a pint of yeast, and flour +to make it stiff enough to roll out. Put it in a warm place to rise, +(the oven is the best place to raise them in, several hours after you +have baked in it.) When so light as to appear like a sponge in the +middle, roll it out about an inch thick, and cut it into cakes about +three inches long and two wide; let them stand twenty or thirty minutes +before boiling them. Fry them in a kettle, with about two pounds of hot +lard; the fat should boil up as they are put in, and not more than seven +or eight boiled at once; the kettle should be over a brisk fire and +shaken constantly while frying. The same lard will answer to fry several +batches of nut cakes in, if not burnt, with the addition of a little +more fat. + + +157. _Crollers._ + +Melt your lard in a frying pan, to fry your crollers in; take four table +spoonsful of it when melted, and mix with five heaping table spoonsful +of rolled sugar, half a tea spoonful of salt, four beaten eggs, and a +little essence of lemon, or rosewater. Dissolve a tea spoonful of +saleratus, in half a tea cup of milk, and turn it in, together with +flour sufficient to enable you to roll it out easily. Roll it half an +inch thick, cut it with a jagging iron, or knife, into strips about half +an inch wide, twist them into any shape you please. Heat your fat in +your frying pan till it boils up, as the cakes are laid in. There should +be fat enough, to cover them, watch them narrowly, when brown on the +under side, turn them carefully and let them brown on the other. + + +158. _Molasses Dough Cake._ + +Into three tea cups of raised dough, work with the hand half a tea cup +of melted butter, a tea cup of molasses, and a couple of eggs, beaten to +a froth, chop the rind of a fresh lemon very fine, and put it in, +together with the juice, and a tea spoonful of cinnamon; work it with +the hand eight or ten minutes, then put it into cake pans well buttered, +and set it in a warm place, about twenty minutes before baking it. + + +159. _Sugar Dough Cake._ + +Dissolve a tea spoonful of saleratus in half a tumbler of milk, strain +it on three cups of raised dough, a tea cup of melted butter, two eggs, +two tea cups of rolled sugar, and two tea spoonsful of cinnamon. Work it +with the hand, for ten or twelve minutes, put it in deep pans, set it in +a warm place for fifteen minutes before you put it in the oven. + + +160. _Measure Cake._ + +Stir together till of a light color, a tea cup of butter, with two of +sugar, beat four eggs and put in, together with a grated nutmeg, and a +pint of flour. Stir it till just before it goes into the oven, bake it +in deep tins about twenty minutes. + + +161. _Cup Cake._ + +Mix three cups of sugar, with one and a half of butter. Beat three eggs +and put in, together with a little essence of lemon, or rosewater. +Dissolve a tea spoonful of saleratus, in a tea cup of milk, and strain +it into the cake. Stir in six cups of sifted flour, and bake it either +in cups or deep pans. + + +162. _French Loaf._ + +Stir together one pound of sugar, three quarters of butter. When white, +mix a gill of wine, one of rose or French brandy, half a gill of milk +and stir it into the cake, together with eight eggs beaten to a froth, +the whites and yolks separate, put in a pound and a half of sifted +flour, just before it goes into the oven; add a grated nutmeg, a quarter +of a pound of citron, or pounded almonds, and three quarters of a pound +of Zante currants or stoned raisins. + + +163. _Washington Cake._ + +Dissolve a tea spoonful of saleratus in a wine glass of milk, and put it +with half a pound of butter and a pound of sugar previously stirred +white, add a wine glass of wine, four eggs, and a pound and a half of +flour, put in rosewater or essence of lemon, to the taste. + + +164. _Plain Cream Cake._ + +Mix a tea cup of cream, two of sugar, a couple of beaten eggs, and a +wine glass of milk, with a tea spoonful of saleratus dissolved in it. +Stir in flour to render it of the consistency of pound cake. + + +165. _Rich Cream Cake._ + +Stir till white, half a pound of butter, with three quarters of sugar, +then add a wine glass of brandy, seven eggs beaten to a froth, the +whites and yolks separate. Stir in a pound and a half of sifted flour, +and mace to your taste. Just before it goes into the oven stir in half a +pint of cream, and three quarters of a pound of fruit. + + +166. _Shelah or quick Loaf Cake._ + +Melt half a pound of butter, when cool work it into a pound and a half +of raised dough. Beat four eggs, with three quarters of a pound of +rolled sugar, and put it into the cake together with a tea spoonful of +saleratus, dissolved in a tea cup of milk, add a wine glass of brandy, a +little mace and cinnamon. Work the whole with the hand for a quarter of +an hour, add a pound of raisins; then put it into cake pans, let it +remain twenty five or thirty minutes, before baking it. + + +167. _Loaf Cake._ + +Into two pounds of flour, stir a pound of lukewarm melted butter and a +tea cup of yeast, put it in a warm place to rise, but care must be taken +not to get it too warm, as the yeast will get scalded, and prevent its +rising. When perfectly light, beat four eggs with a pound and a quarter +of sugar, and work them into the sponge, with a wine glass of wine, and +one of brandy, three tea spoonsful of cinnamon, a little mace, or +nutmeg. Work the whole well with the hand for ten minutes, then set it +where it will rise again. When risen the second time, work it with the +hand for fifteen minutes, then stir in gradually a pound of stoned +raisins, and quarter of a pound of citron cut into small strips, fill +your cake pans about half full, put them near the fire for half an hour, +to rise again in the pans. Bake the cake in a quick (but not a furious +oven,) for about an hour and twenty minutes. + + +168. _Rice Cake._ + +Mix ten ounces of ground rice, three of wheat flour, eight ounces of +powdered sugar, sift them by degrees into eight yolks and six whites of +eggs previously beaten to a froth, grate in the peel of a lemon, and +bake it in deep pans, about twenty minutes. + + +169. _Diet Bread._ + +Sift a pound of flour, and put it with a pound of sugar and eight eggs +well beaten, add a little rosewater or essence of lemon, bake it fifteen +or twenty minutes. + + +170. _Scotch or Lemon Cake._ + +Stir together till white, a pound of sugar, half a pound of butter; then +put in eight eggs, beaten to a froth, with the grated peel of a couple +of lemons, and the juice. Sift a pound of flour and stir it in. + + +171. _Pound Cake._ + +Mix a pound of sugar, three quarters of butter, when white put in eight +eggs beaten to a froth, the whites and yolks separate, add a pound of +sifted flour, and mace, to your taste. If you wish your cake to be very +rich, stir in just before it is put in the oven, half a pound of stoned +raisins, and quarter of a pound of citron, or pounded sweet almonds. + + +172. _Queen's or Heart Cakes._ + +Rub together till very white, a pound of sugar, three quarters of +butter, then beat the whites and yolks of seven eggs, separately to a +froth, and stir them into the cake, mix a wine glass of wine, one of +brandy, and one of milk, turn it into the cake, then stir in a pound of +flour, a little essence of lemon, and mace or nutmeg to your taste. Stir +the whole well together, then add (a minute before you put it in the +pans,) half a pound of raisins seeded, quarter of a pound of Zante +currants, quarter of a pound of almonds pounded fine, or citron cut in +strips; they should be stirred in very gradually, a handful of each +alternately; when well mixed in, bake the cake immediately, in small +tins or in large cake pans, if baked in the latter it will require +baking about an hour and twenty five minutes, if baked in small tins it +will bake in much less time. + + +173. _Jelly Cake._ + +Stir together half a pound of sugar, and six ounces of butter, beat +seven eggs to a froth and put in, together with a little mace, or +nutmeg, then stir in gradually a pound of flour, and the juice and +grated peel of a fresh lemon, turn the mixture on to scolloped tin +plates, well buttered, the mixture should not be more than quarter of an +inch thick in each one, bake them until brown, in a quick oven, then +pile them together on a plate, with jelly spread on each one and jelly +on the top. + + +174. _Raised Queen's Cake._ + +Stir into a pound of flour, half a pint of lukewarm milk, a tea cup of +yeast, set it in a warm place; when light stir a pound of sugar, with +three quarters of butter and work it into the sponge, with three beaten +eggs, a little mace or essence of lemon, and half a pound more of sifted +flour. Work the whole together for fifteen or twenty minutes, then let +it remain till very light, when so, stir in half a pound of seeded +raisins, quarter of a pound of Zante currants, and the same of citron. +Bake it directly in a moderate oven, but not a slow one. + + +175. _Sponge Cake._ + +Take the weight of ten eggs, in sifted loaf sugar, beat it well with the +yolks of twelve eggs, then grate in the peel of a fresh lemon, and add +the juice of half an one. Beat the whites of six eggs to a froth, and +mix them with the sugar and yolks. Beat the whole, well together without +any cessation, for fifteen minutes, on a shallow plate, then stir in +very gradually the weight of six eggs, in sifted flour, put it in a +moderate oven, as soon as the flour is well mixed in, and bake it from +fifteen to twenty minutes. + + +176. _Almond Sponge Cake._ + +Into the whites of sixteen eggs, beaten to a froth, stir their weight of +sifted loaf sugar; beat them well five or six minutes, then add the +weight of seven whites of eggs, in sweet almonds, previously blanched, +dried, and pounded fine, a table spoonful of cream or lukewarm melted +butter, beat the ingredients well together, then stir in very gradually, +the weight of the whites of eight eggs, in sifted flour; as soon as it +is mixed in well, bake it in a moderate oven about twenty minutes. + + +177. _Black or Fruit Cake._ + +Stir for twenty minutes, four pounds of butter with five of sugar. Beat +forty eggs, the whites and yolks separate, and stir them into the butter +and sugar, then add a table spoonful of cinnamon, the same quantity of +rosewater, a tea spoonful of essence of lemon, or three of orange flower +water, half an ounce of allspice, the same of mace, and a tea spoonful +of cloves. Stir in very gradually, five pound of sifted flour. Mix three +glasses of white wine, three of brandy, and two of milk. Stir it with +the rest of the above ingredients for twenty minutes, then stir in three +quarters of a pound of blanched, dried and pounded almonds, four pounds +of stoned raisins, five of Zante currants, and a pound of citron, cut in +small pieces, the fruit should be stirred in gradually, a handful of +each kind alternately. Bake it immediately in a moderate oven, for +about two hours and a half. This kind of cake will keep good four or +five months. + + +178. _Almond Cheese Cake._ + +Mix half a pound of powdered loaf sugar, with four ounces of butter, +when white add a gill of cream, if you have it, if not put in the same +quantity of boiling milk, with an ounce of pounded cracker, two ounces +of blanched and pounded sweet almonds, half a glass of wine, a tea +spoonful of orange flower or rosewater, and half a grated nutmeg. Beat +five eggs to a froth, the whites and yolks separate, and stir into the +above mixture; then set it on a few coals and stir it constantly till +scalding hot, take it off before it boils, and stir it till nearly cold, +then add quarter of a pound of Zante currants. Pour it into patty pans, +lined with puff paste, cut blanched almonds into small slips, and +ornament the top of the cheese cake with them. Bake them in a quick oven +twenty minutes. + + +179. _Maccaroons._ + +Beat the whites of nine eggs to a stiff froth, then stir in ten large +table spoonsful of powdered loaf sugar, beat them together well; add +quarter of a pound of bitter almonds, previously blanched, dried and +pounded fine, and the same quantity of sweet ones. When the whole is +well mixed, do them up into balls of the size of a walnut, lay them on +buttered baking plates, several inches apart, flatten them on the top, +bake them in a slow oven till of a light brown. + + +180. _Frosting for Cake._ + +Allow for each loaf of cake, the white of one egg, and ten heaping tea +spoonsful of powdered double refined loaf sugar. Beat the eggs on a +shallow plate till you can turn the plate upside down, without the eggs +dropping from it. Then stir in the sugar very gradually; stir it without +any cessation for fifteen minutes, then add a tea spoonful of lemon +juice, vinegar will do but it is not as good as the lemon juice. If you +wish to have it colored, stir in a few grains of cochineal powder, or a +little powder blue. As soon as you have put in the lemon juice, lay it +with a knife, on the cake, which should be hot, smooth it over, and set +the cake away in a cool place, and let it remain, until it hardens. + + +181. _Cocoanut Cakes._ + +Beat the whites of eight eggs, to a stiff froth, then stir in half a +pound of sifted loaf sugar; it should be stirred in very gradually, and +beaten eight or ten minutes, then add half a pound of grated cocoanut, +the brown part should be cut off before it is grated. Put in a table +spoonful of the milk of the cocoanut, if you have it, if not it will do +without, drop it on buttered pie plates, several inches apart, the drops +should be about the size of a cent. Bake them in a oven about twenty +minutes. + + +182. _Floating Island._ + +Beat the whites of nine eggs to a froth, then beat with them seven large +table spoonsful of whatever dark colored jelly, you may happen to have. +When you have beaten them seven or eight minutes, put some cream into a +large shallow dish, and turn the jelly and eggs, into the center of it. +This should not be made but a short time before it is to be eaten. + + +183. _Whip Syllabub._ + +Take good sweet cream, and to each pint of it, put six ounces of sifted +double refined loaf sugar, half a tumbler of white wine, the juice and +grated peel of a lemon. Beat it well, as the froth rises, take it off +and lay it on jelly, in a dish or glasses. Keep it in a cool place till +just before it is eaten. + + +184. _Blanc Mange._ + +Pull an ounce of isinglass, into small pieces, rinse and put it to a +pint and a half of milk. Stir it over a slow fire, with a stick of +cinnamon or mace, and loaf sugar to your taste. Stir it without boiling +until the isinglass dissolves. Then set it where it will boil five or +six minutes, stirring it constantly. Strain it and fill your moulds with +it when cool, and let it remain until wanted. + + +185. _Rice Flour Blanc Mange._ + +Boil a quart of milk and sweeten it to your taste with loaf sugar; add +the juice and grated peel of a lemon. Mix four table spoonsful of ground +rice smoothly with a little cold milk, and stir it into the boiling +milk. Boil the whole together ten minutes, stirring it occasionally +while boiling; then take it from the fire, stir into it the beaten +whites of three eggs, set it back on a few coals, and stir it constantly +until nearly boiling hot, take it off, fill your moulds, and let it +remain till cold. This is very good food for invalids. + + +186. _Ice Cream._ + +To one quart of milk, put the yolks of four eggs well beaten, the rind +of a lemon pared thin, sweeten it very sweet with loaf sugar. Put it on +a slow fire and stir it constantly till scalding hot, care must be taken +then it does not get to boiling. Take it up, take out the lemon peel, +set it away to cool. When perfectly cold put it into an ice cream form, +(if you cannot procure one, a milk kettle will do,) set it into a large +tub, strew round it a layer of ice cracked fine, then a layer of rock +salt, then another layer of ice and salt, and so on, till the ice is as +high as the top of the form; a layer of ice should be last. Shake the +form frequently, while the cream is freezing; care must be taken that +none of the salt gets into the cream. The tub should be covered with a +flannel cloth, while the cream is freezing. If you wish to shape the +cream in moulds, turn it into them, as soon as it freezes in the form, +and set them in the tub, and let them remain in it, till just before +they are to be eaten. When you wish to get them out of the moulds or +form, dip them into warm water and take them out of it instantly and +turn them out into your dishes. Where cream is used instead of milk, no +eggs or scalding will be necessary. Three table spoonsful of pine apple +juice, to a quart of the cream gives it a fine flavor, strawberries are +also nice in the cream. If you wish to color the cream, stir in a little +cochineal powder, saffron or powder blue, before you freeze it. + + +187. _Pastry._ + +For good common pie crust, allow two tea cups of shortening to a quart +of flour, and a tea spoonful of salt, half lard and half butter is the +best, beef shortening does very well with butter for plain pie crust. +Rub part of the shortening thoroughly with two thirds of the flour; then +put in the salt, together with cold water, to moisten it just enough to +roll out easily. Roll it out thin, spread on the reserved shortening, +then sprinkle on the remainder of your flour, and roll it up. Cut it +into as many pieces as you have pies, roll out the under crust very +thin, butter your pie plates, and put it on them, fill your plates with +your fruit, roll out the upper crust lightly, about half an inch thick, +and cover your pies, pare it off neatly round the edges of the plates. +This rule furnishes crust enough for a couple of pies. Pie crust to be +light, should be baked in a quick oven. + + +188. _Puff Paste or Confectioner's Pastry._ + +Sift three quarters of a pound of flour, and mix it with cold water +enough to render it sufficiently stiff to roll out, put in one half a +tea spoonful of salt, before you put in the water. Weigh out a pound of +butter, cut it into thin slices, and roll it out thin as possible on a +moulding board; in order to do this a great deal of flour should be +sprinkled on the board and butter, and rubbed on the rolling pin. Lay +your rolled butter on a platter. Then roll out your crust very thin, lay +the pieces of butter thickly over it. Weigh out a quarter of a pound of +sifted flour, and sprinkle part of it over it, roll it up, then roll it +out again, put on the remainder of the butter and flour, roll it up and +let it stand half an hour in a cool place. Roll it our lightly half an +inch thick, for the upper crust to the pies. Bake it in a quick oven +till of a light brown. + + +189. _Apple Pie._ + +Pare, quarter, and take out the cores of the apples, and if not ripe, +stew them before baking them, and season them to your taste. Butter your +plates, put on a thin under crust, fill the plates, and cover them with +a thick crust. Bake them about three quarters of an hour. When done take +off the upper crust carefully, and put a piece of butter of the size of +a walnut, into each pie, sweeten them to your taste, if not acid enough, +squeeze in the juice of part of a lemon, or put in a little tartaric +acid, dissolved in a little water. Essence of lemon, nutmeg, or +rosewater, are all good spice for apple pies. Apples stewed in new +cider, and molasses, with a few quinces and strained, with a little +cinnamon in it makes nice pies. Dried apples for pies, should have +boiling water turned on them, and stewed till tender, then add a little +sour cider, and a little orange peel, and stew them a few moments +longer, take them up, put in a little butter, sugar, and the juice and +peel of a lemon improve them, they are better for being rubbed through a +sieve. Fill your pie plates and bake the pies half an hour. + + +190. _Mince Pie._ + +The best kind of meat for mince pies, is neats tongue and feet, and +chickens; a shank of beef makes very good pies. Boil your meat till +perfectly tender, then take it up, clear it from the bones and gristle, +chop it very fine and mix it with double the quantity of chopped apple; +if the meat is not fat, put in a little suet or melted butter, moisten +it with cider, add cloves, mace, or nutmeg, and cinnamon, to your taste, +sweeten it with molasses and sugar, add a little salt. If you wish to +have your pies very rich, put in wine or brandy to your taste, the juice +and peel of a lemon, the peel should be grated, and stoned raisins and +citron cut in small strips. Bake the pies in shallow plates. Make +apertures in the upper crust, before you cover the pies. Bake the pies +from half, to three quarters of an hour. Mince meat for pies, with +brandy or wine in it, and strongly spiced will keep several months, in +cold weather. It should be put in a stone pot, and kept in a dry cool +place. + + +191. _Peach Pie._ + +Take mellow juicy peaches, wash and put them in a deep pie plate, or +pudding dish, lined with pie crust, sprinkle sugar on each layer of +peaches, a great deal will be necessary to sweeten them sufficiently, +put in about a table spoonful of water, sprinkle a little flour over the +top and cover the pie with a thick crust. Bake it an hour. Pies made in +this manner are much better than with the stones taken out, as the +prussic acid of the stones, gives the pie a fine flavor. Dried peaches +should be stewed and sweetened, before being made into pies; they do not +require any spice. + + +192. _Tart Pie._ + +Sour apples, cranberries, and dried peaches, all make nice tarts. Stew +and strain them; if the peaches are not tart, put in the juice and +grated peel of a lemon, put in a little sugar. Line shallow pie plates +with a thin crust, put a rim of pie crust round the edge of the dish, +fill the plates with your tart. Roll some of the crust very thin, cut it +into narrow strips, with a jagging iron, and lay it on the pie in a +fanciful manner. Bake the pies about twenty five minutes. + + +193. _Rice Pie._ + +To a quart of boiling water, put a small tea cup of rice, and boil it +till very soft. Then add a quart of milk, strain it through a sieve, put +in a little salt, five beaten eggs, a nutmeg grated, and sugar enough to +sweeten it, the sugar should be put in before the rice is strained, add +a few raisins. Bake it in deep pie plates, without an upper crust. + + +194. _Rhubarb or Persian Apple Pie._ + +Take the stalks of the rhubarb plant in the spring, or fore part of +summer, (they are not good later,) cut them in small pieces, and stew +them till tender; then strain and sweeten them to your taste, bake them +with only an under crust. + + +195. _Cherry and Blackberry Pies._ + +Cherries and blackberries for pies, should be perfectly ripe; put them +in a deep plate, with an under crust, and sprinkle sugar and cinnamon, +or cloves, over them; cover them and bake them half an hour. + + +196. _Grape Pie._ + +Grapes are the best for pies when very small and tender; if not very +small, they should be stewed and strained, on account of the seeds. +Sweeten them to your taste, no spice is necessary. + + +197. _Currant and Gooseberry Pies._ + +Pick them over, and stew them in just water enough to prevent their +burning at the bottom, when tender sweeten them to your taste with +sugar, and bake them without any spice, in deep dishes. Some people do +not stew the currants before baking them, but they are not apt to be +sweet enough, if not previously stewed. + + +198. _Pumpkin Pie._ + +Cut your pumpkin in two, take out the seeds, and wash the pumpkin, cut +it into small strips, and boil it in just water enough to prevent its +burning, when tender turn off the water, and let it steam over a +moderate fire for fifteen minutes, taking care it does not burn. Take it +up, strain it through the sieve, and if you like the pies very thin, put +two quarts of milk, to a quart of the pumpkin, and six eggs; if you wish +to have them thick, put a quart only of milk, to a quart of pumpkin, and +three eggs. Three eggs to a quart of milk does very well, but they are +better with five or six. Sweeten it with molasses or sugar, put in +ginger, or grated lemon peel to your taste. Bake them in deep plates +from fifty to sixty minutes in a hot oven. + + +199. _Carrot Pie._ + +Scrape three good sized carrots, boil them till very tender. Then rub +them through a sieve, and mix them with a quart of milk, four beaten +eggs, a piece of butter of the size of half an egg, a table spoonful of +lemon juice, and the grated peel of half a one. Sweeten it to your +taste. Bake it in deep pie plates with an under crust and rim. + + +200. _Potatoe Pie._ + +Boil Irish or sweet potatoes, till very soft. Take them up, peel and +mash them fine. To one quarter of a pound of potatoes put a quart of +milk, three ounces of butter, melted; five eggs, a glass of wine, and +one of lemon or French brandy. Put in sugar, and mace to your taste. + + +201. _Marlborough Pie._ + +Pare tart mellow apples, quarter them, take out the seeds, and stew them +in a little water till soft enough to rub through a sieve. To twelve +table spoonsful of it when strained, put twelve table spoonsful of +sugar, the same quantity of wine, five eggs, six table spoonsful of +melted butter, half a pint of milk, the juice and grated peel of half a +lemon, and half a nutmeg. Bake it in deep pie plates, without an upper +crust. + + +202. _Custard Pie._ + +Beat seven eggs with three table spoonsful of rolled sugar, mix them +with a quart of milk, flavor it with nutmeg or rosewater. This is good +baked either in cups, or deep pie plates, with an under crust. Set the +pie plates with the crust in the oven and let it bake a moment before +you turn in the custard. To ascertain when the pie is done, stick a +clean broom splinter through the center of the pie, if none of the +custard adheres to it, it is sufficiently bakes. + + +203. _A Plain Custard Pie._ + +Boil a quart of milk with a few peach leaves, or lemon peel; strain it. +Put it back on the fire; when it boils, mix a table spoonful of flour, +with a little milk, and turn it in, let it boil a minute, then put it +with four beaten eggs, and sugar to your taste, and bake it in deep pie +plates with an under crust. + + +204. _Lemon Pie._ + +Squeeze out the juice of two good sized lemons, grate the rind of the +lemon, but not the white part, put the juice and grated lemon to a pint +of milk. Beat six eggs, with five table spoonsful of powdered loaf +sugar, and put them in the milk, with a couple of crackers pounded fine, +and a table spoonful of melted butter. Line a pudding dish with pie +crust, put a rim of puff paste, or nice pie crust, round the edge, turn +the mixture into it, and bake it from twenty five to thirty minutes. + + +205. _Cocoanut Pie._ + +Cut off the brown part of the cocoanut, grate the remainder of it. Scald +a quart of milk, and turn it on to the cocoanut, and three crackers +pounded fine. Beat eight eggs, with three table spoonsful of sifted loaf +sugar, turn it into the milk, together with a glass of wine, and half a +grated nutmeg. If any of the milk of the cocoanut can be saved, to mix +with the cow's milk, it makes the pie nicer. Bake it in a deep pie +plate, or pudding dish, with a rim of puff paste round the edge of the +dish. + + +206. _Small Puffs._ + +Make some puff paste, and roll it half an inch thick, cut it with a +tumbler, into any number of puffs you want, cut the remainder of your +paste, into narrow strips with a jagging iron, put them round the edge +of those you have cut with a tumbler, lay the puffs on buttered plates, +and bake them in a quick oven, till of a light brown. Then fill them +with any preserved fruit, you may happen to have. + + +207. _Boiled Custards._ + +Boil a quart of milk. Beat six eggs with three table spoonsful of sugar, +four eggs are enough if you want them plain, grate in a nutmeg, or put +in a little rosewater, or essence of lemon. Turn the boiling milk on to +the sugar and eggs, stir it several minutes then put it on a few coals, +stir it constantly till boiling hot, take it up before it gets to +boiling, stir it a few moments, then turn it into your cups and grate +nutmeg on them. + + +208. _Almond Custards._ + +Boil in a quart of milk, a couple of ounces each of sweet, and of bitter +almonds, pounded fine. When it has boiled seven or eight minutes strain +it on to the beaten yolks of eight eggs, and three table spoonsful of +loaf sugar. Stir it several moments, then put it on a moderate fire, +stir it without any cessation till scalding hot, then take it from the +fire, and stir it constantly till nearly cold, then fill your glasses or +cups. Just before they are to be eaten, beat the whites of the eggs, to +a froth, and lay them on the top of the custards. A few grains of +cochineal powder, or saffron in the beaten whites, makes them look +handsomely. + + +209. _Cold Custard or Rennet Pudding._ + +Put a piece of calf's rennet three inches square, to a pint of wine, +when it has stood seven or eight hours, it is fit for use. Whenever you +wish to make your custard, put three table spoonsful of the wine, to a +quart of milk, and four table spoonsful of powdered loaf sugar, flavor +it with essence of lemon, or rosewater. Stir it twenty minutes, then +dish it out, grate nutmeg over it. It should be eaten in the course of +an hour after it is made, as it will soon curdle. + + +210. _Custard Pudding._ + +Stir a quart of milk very gradually into half a pint of flour, put in a +little salt, seven beaten eggs, and a little nutmeg or essence of lemon, +sweeten it to your taste, bake it three quarters of an hour. + + +211. _Boiled Bread Pudding._ + +Soak about three quarters of a pound of rusked bread, in milk, if you +have not milk, water will do. When soft, squeeze out the water, mash it +fine and put in a heaping table spoonful of flour, mixed with a tea cup +of milk, put in three eggs, half a tea spoonful of salt. Mix the whole +well together, flour the inside of your pudding bag, and put the pudding +in. The bag should not be more than two thirds full, as the pudding +swells considerably while boiling. The pudding should be put into a pot +of boiling water, and boiled an hour and a half without intermission; if +allowed to stop it will be heavy. + + +212. _A Plain Baked Bread Pudding._ + +Pound rusked bread, and put five heaping table spoonsful of it to a +quart of milk, three beaten eggs, four table spoonsful of sugar, half a +tea spoonful of salt, half a nutmeg, and a table spoonful of melted +butter. Bake it an hour and a half; it is good without the eggs, if +baked two hours and a half. It does not require any sauce. + + +213. _A Rich Bread Pudding._ + +Cut a loaf of baker's bread into thin slices, spread butter on both +sides; lay them in a buttered pudding dish, and on each layer strew +Zante currants, or stoned raisins, and citron cut into small pieces. +Beat eight eggs with six table spoonsful of sugar rolled free from +lumps; mix them with three pints of milk, and a grated nutmeg. Turn the +whole over the bread and let it stand until the bread has absorbed most +of the milk, then bake it about three quarters of an hour. + + +214. _Flour Pudding._ + +Into a pint and a half of flour, stir gradually a quart of milk; stir it +till free from lumps, then add seven beaten eggs, a couple of tea +spoonsful of salt, and a grated nutmeg. A pudding made in this manner is +good either baked or boiled; it takes two hours to boil and one to bake +it. It should be eaten as soon as cooked or it will be heavy. This as +well as all other kinds of boiled puddings should not be put into the +pot until the water boils and should not be allowed to stop for a +moment, if the water wastes much in boiling, fill the pot up with +boiling water. A pudding bag should be floured on the inside, and not +filled more than two thirds full. When the pudding has boiled six or +eight minutes turn it over, as it is apt to settle. Flour puddings +require rich sauce. + + +215. _A Plain Rice Pudding._ + +Swell the rice with a little milk over a fire, then put in acid apples +pared and cut in thin slices, or gooseberries and currants, add a couple +of eggs, a tea spoonful of salt, fill your pudding bag half full and +boil it an hour and a half. Serve it up with butter and sugar. + + +216. _A Rich Rice Pudding._ + +Pick over and wash two small tea cups of rice and put it into two quarts +of milk; add a tea cup of butter, two of sugar, and a grated nutmeg. +Butter a pudding dish, set it in a bake pan, then turn in the pudding, +when it begins to thicken stir in three tea cups full of raisins. Bake +it two hours, it will not fall if taken from the fire sometime before it +is to be eaten, it is also good cold. It is good without any sauce, and +is the only kind of pudding that eggs do not improve. + + +217. _Rice Snow Balls._ + +Pare large tart apples, take out the cores with a pen-knife; fill the +holes with sugar, and a stick of cinnamon or mace. Put each one in a +small bag well floured, fill them half full of unboiled rice, tie up the +bags and boil them an hour and twenty minutes. When done turn them out +carefully and serve them up with pudding sauce. + + +218. _Baked Indian Pudding._ + +Boil three pints of milk, and turn it on to a pint of Indian meal, and +five table spoonsful of wheat flour. When cool beat three eggs with the +same quantity of sugar, and stir it into the pudding, together with a +tea spoonful of salt, three tea spoonsful of cinnamon, and a piece of +butter of the size of an egg. If raisins are put in the pudding, a tea +cup more of milk will be required, as they absorb the milk. This pudding +is good if the eggs are omitted. It takes two hours and a half to bake +it. + + +219. _Boiled Indian Pudding._ + +Into a quart of boiling milk, stir a couple of table spoonsful of flour, +and sifted Indian meal till it is a thick batter, and half a table +spoonful of ginger or cinnamon, half a tea cup of molasses. Dip the +pudding bag into water, wring it out, and flour the inside of it, and +fill it not more than half full, as Indian puddings swell very much. Put +it into boiling water, and keep it boiling constantly for four or five +hours. A kettle of boiling water should be kept, to turn into the +pudding pot as the water boils away. + + +220. _Corn Pudding._ + +Grate a cup and a half of green corn, mix it with a quart of milk, four +beaten eggs, and half a grated nutmeg; melt a piece of butter of the +size of a hen's egg, and stir it in. Bake it one hour. + + +221. _Hasty Pudding._ + +Wet Indian meal with cold water sufficient to make a thin batter, turn +part of it into a pot of boiling water; when it has boiled fifteen or +twenty minutes stir in the remainder, salt it to your taste, and stir in +Indian meal by the handful as long as you can stir the pudding stick +round in it easily. When the stick can be made to stand upright in it +for a minute, it is thick enough. It should boil slowly, and be stirred +often; if you wish to fry it, it will be necessary to boil it, from two +to three hours, if not it will boil sufficiently in an hour. If a little +flour is stirred in just before it is taken up, it will fry better. Turn +it into a deep dish, and if it is to be fried, let it stand till cold, +then cut it into thin slices, flour and fry them in lard, till very +brown. + + +222. _Fruit Pudding._ + +Take raised or common pie crust, and roll it out about half an inch +thick. Strew over it either currants, cherries, cranberries, +gooseberries, black or whortle berries. Sprinkle sugar, and cinnamon or +cloves over them. Roll it up carefully, join the ends together, and put +it in a floured cloth and sew it up. Boil it an hour, and eat it with +sauce as soon as done. + + +223. _Fritters._ + +Mix a quart of milk gradually, with a quart of flour, stir it till +smooth, then add a little essence of lemon, or rosewater, and five +beaten eggs. Drop it into boiling hot fat by the spoonsful. They are +lighter for being fried in a great deal of fat, but less greasy if fried +in just enough to prevent their sticking to the griddle. They should be +served up with pudding sauce. + + +224. _Apple Dumplings._ + +Make good common, or raised pie crust, divide it into as many pieces, as +you wish dumplings. Pare tart mellow apples, take out the cores, with a +penknife, fill the holes with a blade of mace, and sugar. Roll out your +crust half an inch thick, and enclose an apple in each piece. Tie them +up in separate bags, that are floured inside. Drop them into a pot of +boiling water, and boil them without any intermission for an hour, then +take them out of the bags. If allowed to stop boiling they will not be +light. Eat them with butter and sugar, or pudding sauce. + + +225. _Orange Pudding._ + +Mix three ounces of butter, with four table spoonsful of powdered loaf +sugar, when stirred to a cream, add a quart of boiling milk, the juice +and peel of two large oranges, the peel should be chopped very fine, put +in a gill of wine, then an ounce of citron, cut into small strips, add +eight eggs, the whiles and yolks beaten separately. Mix the whole well +together, then turn it into a pudding dish, with a lining and rim of +puff paste. Bake it directly in a quick oven from twenty-five to thirty +minutes. + + +226. _Bird's Nest Pudding._ + +Pare and halve tart mellow apples, scoop out the cores, put a little +flour in the hollow of the apples, and wet it so as to form a thick +paste, stick a blade or two of mace and three or four Zante currants, in +each one of the apples. Butter small cups, and put half an apple, in +each one, lay three or four narrow strips of citron round each apple. +Mix a quart of milk, with three table spoonsful of flour, six eggs, a +grated nutmeg and four table spoonsful of sugar. Nearly fill the cups +with this mixture. Bake them about thirty minutes. They should be eaten +as soon as done. + + +227. _Apple Custard Pudding._ + +Pare and take out the cores of nice tart apples, lay them in a pudding +dish, well buttered, fill the holes of the apples, with nutmeg and +sugar. For nine or ten apples, mix half a pint of flour with a quart of +milk, four table spoonsful of sugar, and seven eggs, turn it over the +apples, flavor it with whatever spice you like, and bake it about half +an hour. + + +228. _English Plum Pudding._ + +Soak three quarters of a pound of finely pounded crackers in two quarts +of milk. Put in twelve beaten eggs, half a pound of stoned raisins, +quarter of a pound of Zante currants, the same weight of citron, cut +into small pieces, and five ounces of blanched and pounded almonds; add +a wine glass of lemon brandy, or wine, and a little orange flower, or +rosewater, and a little salt. Bake or boil it from two hours and a half, +to three hours. + + +229. _Transparent Pudding._ + +Melt half a pound of butter, and stir it into the same weight of double +refined loaf sugar, add half a tea spoonful of essence of lemon, eight +eggs, the whites and yolks beaten separately, and a couple of table +spoonsful of cream. Set the whole on a few coals, stir it constantly +till it thickens, take it off before it gets to boiling, and stir it +till nearly cold, then turn it into a dish lined with pastry, put a rim +of puff paste round the edge, and bake it half an hour. It will cut +light and clear. + + +230. _Lemon Syrup._ + +Mix a pint of lemon juice with a pound and three quarters of lump sugar. +Dissolve it by a gentle heat, skim it until clear, then add one ounce of +thin cut lemon peel, and simmer if gently for a few moments. Strain it +through a flannel bag; when cold, bottle, cork, and seal it tight, keep +it in a cool place. Another method of making it which is cheaper, and +very good, is to dissolve half an ounce of citric acid, in a pint of +clarified syrup, by a gentle heat; when cool, put in a few drops of oil +or a little essence of lemon. + + +231. _Orange Syrup._ + +Take nice fresh oranges, squeeze out the juice, and strain it; to a pint +of juice put a pound and a half of while sugar. Dissolve it over a +moderate fire, put in the peel of the oranges, and let the whole boil +eight or ten minutes. Strain it till clear, through a flannel bag, +bottle and cork it tight. This is nice to flavor puddings and pies, or +sherbet. + + +232. _Blackberry Syrup._ + +Pick over blackberries that are perfectly ripe, boil them in their juice +till they break to pieces, then strain them through a flannel cloth, and +to each pint of juice put a pound of sugar. Boil it again for ten +minutes, then strain it and add a wine glass of brandy to each pint of +syrup. When cool, bottle and cork it tight, and set it in a cool place. +This mixed with cold water in the proportion of a wine glass of it to +two thirds of a tumbler of water is a very agreeable summer beverage, it +also possesses fine medicinal properties. + + +233. _Clarified Syrup for Sweet Meats._ + +For most kinds of fruit, one pound of sugar, to one of the fruit, is +sufficient to preserve them; some kinds of fruit will do with less. Put +your sugar into your preserving kettle, and turn in as much cold water +as you think will cover your fruit, when put in, add the white of an egg +to every three pounds of sugar, then put it over a slow fire; when the +sugar has dissolved, put it where it will boil, let it boil several +minutes, then take it from the fire, and skim it till clear, put it back +on the fire, when the scum rises again, take the kettle off and skim it +again, this operation repeat till it is perfectly clear, then put in the +fruit. If you have not syrup enough to cover the fruit, take the fruit +out and put in more cold water, and let it get to boiling before you put +in the fruit, if you have too much syrup, it should boil away before you +boil your fruit in it. White sugar is better than brown for preserving, +but brown sugar answers very well for common sweet meats. Every kind of +ware but iron, will do to preserve in, but earthen ware is the best on +account of its not imparting an unpleasant taste, to the sweet meats. + + +234. _To Preserve Quinces._ + +Quinces if very ripe, are best pared and cut in slices about an inch +thick, the cores should be taken out carefully with a small knife, then +put the quinces in clarified syrup, and boil them till you can stick a +broom splinter through them easily, take them up and put them in jars, +and turn the syrup over them, cover them up, and put them in a cool +place, as soon as done. Quinces preserved in this manner retain more of +their natural flavor, but they cannot be preserved in this way without +they are very ripe. If not very ripe pare and halve them, and take out +the cores. Boil the quinces till tender, then take them out, strain the +water they were boiled in, and use it to make a syrup for the quinces, +allow a pound of sugar to a pound of the fruit, when clarified put in +the quinces and boil them slowly half an hour. Set them away in jars +covered with a paper wet in brandy. Look at them in the course of three +or four days, and if they have begun to ferment, turn off the syrup, and +scald it, then turn it back on the quinces. Some people boil the cores +of the quinces with them, but the syrup does not look as nice for it. A +cheap way of preserving quinces, which is very good for common use, is +to boil the parings and cores in cider till tender, then strain the +cider, and for ten pounds of quince, put in two pounds of brown sugar, +and a couple of quarts of molasses, and the beaten whites of two eggs; +put it on the fire, clarify it, then put in the quinces, which should be +pared and halved, put in the peel of an orange, boil them till tender. + + +235. _Quince Marmalade._ + +Wash and quarter them, put them on the fire, with a little water, and +stew them till tender enough to rub through a sieve. When strained, put +to a pound of pulp, a pound of brown sugar, set it back on the fire, and +let it stew slowly, stir it constantly. To ascertain when it is done, +take a little of it out and let it get cold, if it then cuts smooth and +clear it is sufficiently stewed. Crab apple marmalade, is made in the +same manner. + + +236. _To Preserve Pears._ + +Take an ounce of race ginger, for every pound of pears. Scrape off the +skin, cut it into thin slices, and boil it until tender, then take it +from the fire, put in your sugar, allowing three quarters of a pound to +a pound of the pears, set it on the fire, clarify it, then put in the +pears, if very small they are good preserved whole, boil them till +tender, then put them in jars tightly covered, set them away in a cool +place. In the course of five or six days, boil the syrup again, and turn +it on them while hot. Choke and Vergoulouse are the best pears for +preserving. The ginger can be omitted if not liked. + + +237. _To Preserve Peaches._ + +Pare your peaches, which should be very ripe, and if you wish to +preserve them whole, allow a pound of sugar, to a pound of fruit. Take +lump sugar, break it into small pieces, and dip each piece into cold +water, let it be in just long enough to get saturated with the water, +then put the lumps into a preserving kettle, set the kettle over a slow +fire, when the sugar has dissolved, put in your peaches, boil them +twenty minutes. These as well as all other sweet meats, should be set +away in a cool place, as soon as done, if allowed to stand by the fire +for a few hours, the syrup will not look clear; all preserves should be +covered up tight. Let them remain several days, then turn the syrup from +them, scald it, and turn it back on to them, while hot. If you preserve +your peaches without the stones, three quarters of a pound of sugar to a +pound of fruit is sufficient, take those that are mellow and juicy, pare +and halve them, take out the stones, put them in a deep dish; on each +layer of peach, sprinkle your sugar, let them stand three or four hours, +then put them on the fire with very little water, let them boil slowly +for twenty minutes. + + +238. _To Preserve Currants._ + +Take your currants from the stems, for a pound of currants, allow a +pound of sugar. Make some syrup, clarify it, and put in the currants, +let them boil slowly for a few moments. A table spoonful of these, mixed +with a tumbler of water is a very wholesome drink in the summer. + + +239. _To Preserve Barberries._ + +Pick over your barberries, and put them in clarified syrup, boil them +half an hour. Molasses does very well to preserve barberries in, for +common use, with a little orange peel boiled with them. Preserved +barberries mixed with water, is a very refreshing drink in fevers. + + +240. _To Preserve Ginger._ + +Take green ginger, and soak it until you can scrape off the outside, +when scraped, soak it in salt and water one day, then take it out of the +salt and water, and boil it till tender. Make a syrup of white sugar, +allowing equal weights of sugar and ginger, when clarified take it off, +and when cold, turn it on the ginger, let it remain a week, then boil +the ginger and syrup together, until the syrup appears to have entered +the ginger, when cool put in a little essence of lemon. + + +241. _To Preserve Apples._ + +Take nice tart apples, halve and quarter them, and take out the cores. +For a pound of apples, allow three quarters of a pound of sugar. When +you have clarified your syrup, put in the apples, with the skin of a +lemon pared thin. When the apples are tender, take them up, and let the +syrup remain till cold, then turn it over them. Apples preserved in this +manner, will keep but a few days. Crab apples should be preserved whole, +with the skins on, and to a pound of the apples put a pound of sugar. + + +242. _To Preserve Cymbelines or Mock Citron._ + +Cut and scrape the rinds of cymbelines, put them in strong salt and +water, let them remain in it a week, then in fair water three days, +changing the water every day, then soak them in alum water an hour. Tie +up oyster shells, in a cloth, and boil them with the cymbelines. When +the cymbelines are tender, take them up and put them in alum water. Make +your syrup, allowing a pound and a half of sugar, to a pound of the +melon, boil your cymbelines in it three quarters of an hour. These are +good eaten as any other preserves, or put in cake instead of citron. + + +243. _To Preserve Watermelon Rinds._ + +Take the rind of a nice watermelon, cut it in strips and boil them a +quarter of an hour, with a tea spoonful of saleratus to three or four +quarts of water, then soak them in alum water an hour, rinse and put +them in clarified syrup, and boil them twenty minutes. When they have +stood three or four days, turn the syrup from them, and boil it, then +turn it back on the rinds while hot. Allow equal weights of rinds and +sugar. + + +244. _To Preserve Cherries._ + +Allow three quarters of a pound of sugar, to a pound of cherries. Make +your syrup, allowing half a pint of water, to two pounds of cherries, +put in your cherries, shake them occasionally to prevent their sticking +to the kettle. When the syrup is colored strain the cherries. + + +245. _To Preserve Muskmelons._ + +Procure muskmelons that are perfectly green, the later in the season, +the better. Scrape off the skin of the rind, taking care not to scrape +the green part. Cut them through the middle, and take out the seeds, +then cut them in the form of rings an inch thick. Put them in salt and +water, and let them lay several days, then in fair water one day, +changing the water several times; take them out and soak them in alum +water, one or two hours. Take race ginger, the green is the best, soak +it until you can scrape off the outside, cut it in slices, and boil it +until tender. Boil your melons in fresh water, with a handful of peach +leaves, and the ginger, allowing half an ounce to each pound of fruit. +When the melon is tender, put it in alum water, together with the +ginger. Make the syrup for the melons, allowing a pound of white sugar, +to a pound of the fruit, when clarified put in the melons, and boil +them, together with the ginger, half an hour, take them up, turn the +syrup over them, when cool, drop in a little essence of lemon. When they +have stood several days turn the syrup from them, boil and turn it back +while hot, to the melons. + + +246. _To Preserve Pine Apples._ + +Pare off the rind of the pine apples, cut them in slices an inch thick. +Weigh out a pound of white sugar, allowing a pound of it to each pound +of fruit, lay your pine apples in a deep dish, on each layer of it +sprinkle some of your sugar, (which should be powdered.) Set the pine +apples away till the next day, reserving part of the sugar. Then turn +the syrup from the pine apples into your preserving pan, add your +reserved sugar, put in a tea cup of water, to the juice of four or five +pine apples, clarify it, then put in the apples, and boil them till +tender. Let the whole stand in a dish several days, and if there is any +appearance of fermentation, put it in a preserving pan, scald it +through, then turn it into glasses, and set it in a cool place. + + +247. _To Preserve Pumpkins._ + +Take a good sweet pumpkin, halve it, take out the seeds, and cut it in +chips, of the size of a dollar. To each pound of pumpkin, allow a pound +of powdered loaf sugar, and a gill of lemon juice. Put your pumpkin +chips in a dish, and to each layer, put a layer of sugar, turn the lemon +juice over the whole, and let it stand a day, then boil it till tender, +with half a pint of water to four or five pounds of the pumpkin. Tie up +ginger in a bag, and boil with it, also the rind of several lemons, cut +into chips. + + +248. _To Preserve Gages._ + +Take equal quantities of fruit and sugar. Make a syrup of the sugar, +(which should be white,) with a little water, when it boils drop in the +plums, boil them very slowly for a few moments, then take them up into +dishes, and let them remain several days, then boil them again, until +the syrup appears to have entered them. Put the plums in jars, boil the +syrup again, in the course of two or three days, and turn it over them. + + +249. _To Preserve Strawberries._ + +Take Chili or field strawberries, and hull them. Take equal quantities +of fruit, and white sugar, and put a layer of each alternately in a +preserving pan, having a layer of strawberries at the bottom, let them +stand for half an hour, then put a gill of cold water with them, to +prevent their burning at the bottom of the pan. Set them over a moderate +fire, when the juice runs freely increase the fire, until they boil +briskly, when they have boiled half an hour, take them up, turn them +into bottles, cork them tight, and dip the mouths of the bottles into +hot sealing wax. Keep them in dry sand. + + +250. _Blackberry and Raspberry Jam._ + +For a pound of berries allow a pound of brown sugar, put a layer of each +alternately in a dish, let them stand two or three hours, strain them, +put them over a moderate fire, and boil them half an hour. + + +251. _Strawberry, Blackberry, and Raspberry Jelly._ + +Pick over your fruit carefully, then mash and squeeze the berries +through a flannel bag, to each pint of juice put a pound of white sugar, +set it on the fire, when it has boiled seven or eight minutes, take it +from the fire and skim it till clear, then put it back on the fire; as +fast as the scum rises take it from the fire, and skim it. To ascertain +when it is done, take a little of it from the fire, and let it be till +cold. + + +252. _Cranberry, Grape and Currant Jelly._ + +Wash and drain the berries till nearly dry, then put them in a +preserving pan, with a plate at the bottom, heat them till they break, +then strain them through a flannel cloth; to each pint put a pound of +white sugar. Boil and skim them till perfectly clear, the kettle should +be taken from the fire when skimmed. When the jelly has boiled four or +five hours, take a little of it up, and put it in a tumbler of cold +water, if it sinks to the bottom in a solid mass, it is done +sufficiently. Jellies are improved, by being put in the sun for several +days. Care must be taken, that the dew does not fall on them. + + +253. _Quince Jelly._ + +Halve your quinces, take out the cores, and boil the quinces until very +soft, in just sufficient water to cover them, then squeeze them through +a flannel bag, and to a pound of quince pulp, put a pound of white +sugar. Boil and skim it till clear; when it becomes a jelly, strain it +again, fill your glasses and cover them tight. + + +254. _Apple Jelly._ + +Take greenings, pippins or crab apples, halve them and take out the +cores, boil them till tender in water just sufficient to cover them, +boil with them the peel and juice of a lemon, to every three pounds of +the apple. Strain the apple, and to each pound, put a pound of loaf +sugar. Boil and skim it till clear; when it becomes a jelly, take it +up, color it if you like, either with saffron, beet juice, or cochineal. +Strain it, and put it in glasses, and set them in a cool place. + + +255. _Lemon Jelly._ + +Put on a slow fire an ounce and a half of isinglass, (pulled into small +pieces,) a pint of water, with the rind of several lemons; when +dissolved put in a pint of lemon juice, a pound and a half of white +sugar, color it with a few grains of saffron, strain it through a +flannel bag, then boil it ten or fifteen minutes, strain it till clear, +let it remain till nearly congealed, then fill your glasses or moulds +with it. To get it out of the moulds dip them into lukewarm water for a +minute, the jelly will then come out easily. + + +256. _Calf's Foot Jelly._ + +To four feet put four quarts of water, boil them till tender, and the +water boils away to one quart. Take it off, let it stand till cold, then +skim off the fat carefully, and put the jelly into a preserving pan, and +set it on the fire; when it melts take it from the fire, put in the +beaten whites of seven eggs, a little cinnamon, half a pint of white +wine, the juice of two lemons, and the rind, leaving out the white part; +sweeten the whole to your taste, with loaf sugar. Put it back on the +fire, and boil it fifteen minutes, then strain it through a flannel bag, +without squeezing it, if it is not clear the first time it is strained, +strain it till it is. The bag should be suspended on a nail over a dish, +and the jelly poured into it, and allowed to drain through it gradually. +When clear turn it into cups or glasses, and set them where the jelly +will congeal, but not so cold as to freeze it. This kind of jelly will +not keep longer than two or three days in warm weather. A knuckle of +veal makes a jelly as good as calves' feet, it is made in the same +manner. Jellies and sweet meats are less liable to ferment, if kept in +glass jars or bottles. A paper wet in spirits and put over sweet meats, +has a tendency to prevent their fermenting. Sweet meats should be +carefully watched during warm weather, and if fermentation commences +turn the syrup from them, scald it, and turn it back. + + +257. _Coffee._ + +To make good strong coffee, allow for each person a heaping table +spoonful of ground coffee, and a pint of water. Put your coffee into a +tin pot, with a piece of fish skin about the size of a ninepence, to two +or three quarts of water, turn on your water boiling hot, and boil the +coffee from fifteen to twenty minutes, take it off, and let it stand to +settle five or six minutes, then turn it off carefully. French coffee is +made in a German filter, the water is turned on to it boiling hot, an +ounce to each person is allowed, put in a piece of fish skin before you +turn on the water. When cream cannot be preserved for coffee, boiled +milk is a good substitute. Many people dislike to settle coffee with +fish skin, thinking it imparts a disagreeable taste to the coffee, but +it is owing to its not being prepared properly, the skin should be taken +from mild codfish, washed, and cut into small pieces and dried +perfectly. The white of an egg, egg shells, and isinglass, are all good +to settle coffee. The best kind of coffee is old Java, and Mocha; before +it is roasted, it should be hung over the fire two or three hours to +dry, if dried in the oven it looses its strength, it should be hung at +such a distance from the fire, as to be in no danger of burning. When +dry put it on hot coals, and stir it constantly till done, which is +ascertained by biting one of the lightest kernels, if it is brittle, the +whole is done. Put it in a box, and cover it up tight, to keep in the +steam. + +Coffee is much better roasted in a coffee roaster, than a kettle, as the +fine aromatic flavor of the coffee is preserved, which escapes in a +great measure, when roasted in an open kettle. + + +258. _To make Tea._ + +Scald your tea pot, and put in a tea spoonful of tea, for each person +that is to drink it, if it is a weak kind of tea, more will be required, +pour on just boiling water enough to cover it, let it stand six or eight +minutes, not longer if you wish to have it in perfection, pour on the +rest of the water boiling hot. + + +259. _Chocolate._ + +Scrape the chocolate off fine, and mix it smoothly with a little cold +milk, or water. If liked very rich, make it entirely of milk, if not, +use equal quantities of milk and water, boil it, then stir in the +chocolate while boiling, sweeten it to your taste, let it boil five or +six minutes; if liked rich, grate in a little nutmeg. A heaping table +spoonful of grated chocolate to a pint of milk, or water, is the right +proportion. + + +260. _Hop Beer._ + +For three gallons of beer, take nine quarts of water, six ounces of +hops. Boil the hops in half the water three hours, strain it, then boil +the hops again in the remainder of the water, three hours longer, with a +tea cup of ginger. Strain and put it with the rest of the liquor, and +two quarts of molasses, and when lukewarm, put in a pint of new yeast, +without any salt in it. Keep it in a temperate place, till it has ceased +fermenting, which is ascertained by the froth subsiding. Turn it off +carefully into a cask, or bottle it; it should not be corked very tight, +or it will burst the bottles. Keep the bottles in a cool place. + + +261. _Spruce Beer._ + +Take five gallons of water, and boil with a couple of ounces of hops, +when it has boiled four or five hours, strain it, put to it two quarts +of molasses, when lukewarm, put in a pint of fresh yeast, without any +salt in it, (brewer's is the best,) put in three table spoonsful of the +essence of spruce. A decoction made of the leaves of white or black +spruce, is equally as good as the essence; boil the hops with the +leaves. Let the beer stand in a temperate situation, several days +exposed to the air, then put it in a cask, or bottle it, it will be fit +to drink in the course of a few days. This is a nice summer drink, and a +powerful antiscorbutic. + + +262. _Spring Beer._ + +Take a small bunch each of sarsaparilla, sweet fern, wintergreen, +sassafras, and spice wood, boil them with three ounces of hops, to six +gallons of water, pare two or three raw potatoes, and throw them into +the beer while it is boiling. When it has boiled five or six hours, +strain it, and put to it three pints of molasses, when cool stir in a +pint of fresh yeast, if the beer is too thick, dilute it with a little +cold water. When fermented, bottle and keep it in a cool place. + + +263. _Ginger Beer._ + +Take three table spoonsful of ginger, one of cream of tartar, and boil +them gently in a gallon of water, with a lemon cut in slices; sweeten it +to your taste, with loaf or Havana sugar, boil it three quarters of an +hour. Strain it, and when cool, put in a tea cup of yeast; as soon as it +has ceased fermenting, bottle it. + + +264. _A good Family Wine._ + +Take equal parts of red and white currants, grapes, raspberries and +English cherries, bruise and mix them with soft water, in the proportion +of four pounds of fruit, to one gallon of water, let the liquid remain +for two or three hours, then strain it, and to each gallon of wine add +three pounds of sugar. Let it stand open three days, stirring it +frequently, skim, and put it in a cask, place it in a temperate +situation, where it will ferment slowly, when fermented add to it a +ninth part of brandy, and stop it up tight. In two or three years it +will be very rich. + + +265. _Currant Wine._ + +Strain the currants, which should be perfectly ripe, to each quart of +juice, put two of water, and three pounds of sugar. Stir the whole well +together, and let it stand twenty four hours, then skim it, and set it +in a cool place, where it will ferment slowly, let it remain three or +four days, if at the end of that time, it has fermented, add one quart +of French brandy, to every fifteen gallons, stop it tight, when it is +clear, it is fit to bottle. This wine is better for being kept several +years. + + +266. _Raspberry Shrub._ + +To a quart of vinegar, put three quarts of fresh ripe raspberries, let +it stand a day, then strain it, and to each pint, put a pound of white +sugar. Put it in a jar, and set it in a kettle of boiling water, boil it +an hour, skim it till clear. When cool add a wine glass of wine, to each +pint of shrub. A couple of table spoonsful of this, mixed with a tumbler +of water, is a very wholesome and refreshing drink in fevers. + + +267. _Noyeau._ + +To three pints of good French brandy, put four ounces of bitter almonds, +or peach meats bruised, put in half an ounce of cinnamon, the same +quantity of mace and amber, pounded fine, add a tea spoonful of cloves; +let it stand for a fortnight, shaking it often, then add a quart of +water, and a pound and a quarter of sugar, let it stand a week, shaking +it each day, then strain it off for use. + + +268. _Spring Fruit Sherbet._ + +Boil in a quart of water six or eight stalks of the rhubarb plant, with +the peel of a lemon pared very thin, and the juice of it. When it has +boiled eight, or ten minutes, take it, sweeten it to the taste with any +kind of syrup you like, or honey, flavor it with rosewater, strain it, +let it stand five or six hours, it will then be fit to drink. It is a +fine thing to assuage thirst. + + +269. _Grape Wine._ + +To every gallon of ripe grapes, put a gallon of soft water, bruise the +grapes, and let them stand a week, without stirring, then draw off the +liquor carefully; to each gallon, put three pounds of lump sugar, when +fermented, put it in a cask, stop it up tight, in six months it will be +fit to bottle. + + +270. _Smallage Cordial._ + +Take the young sprouts of smallage, wash and drain them till perfectly +dry. Cut them into small pieces, and put them in a bottle, with stoned +raisins, a layer of each alternately; when the bottle is two thirds +full, fill it up with good French brandy. Cork it up, let it stand four +or five days, then pour in as much more brandy, as you can get in. It +will be fit for use in the course of a few days. + + + + +_Miscellaneous Receipts, and observations useful to young housekeepers._ + + +1. _To make Essence of Lemon._ + +Take one drachm of the best oil of lemon, and two ounces of strong +rectified spirit. Mix the spirit by degrees, with the oil. Another way +to procure the essence of the peel, is to rub the peel with lumps of +sugar, till the yellow part is all taken up. Scrape off the surface of +the sugar, and press it down tight, in a preserving pot, and cover it +tight; a little of this sugar gives a fine flavor to pies or cake. This +mode of procuring the essence of the peel, is superior to any other, as +the fine flavor of the peel is extracted without any alloy. + + +2. _Essence of Ginger._ + +Put three ounces of fresh grated ginger, an ounce of thin cut lemon +peel, into a quart of brandy, or proof spirit, bottle and cork it, let +it stand for ten days, shaking it up each day, it will then be fit for +use. A few drops of this, in a little water, or on a lump of sugar, +answers all the purposes of ginger tea, and is much more convenient and +palatable. + + +3. _Rose Water._ + +Gather your roses on a dry day, when full blown, pick off the leaves, +and to a peck of them, put a quart of water. Put them in a cold still, +and put it over a slow fire, the slower they are distilled the better. +When distilled put it in the bottles, let it stand a couple of days, +then cork it tight. + + +4. _Spice Brandy._ + +Into a large wide mouthed bottle, put French brandy, and fresh rose +leaves, or lemon and orange peel. When this has stood a week, it is nice +spice for pies, puddings and cake. Peach meats or almonds steeped in +brandy are very good spice for custards. + + +5. _Barley Water._ + +Take a couple of ounces of pearl barley, wash it in cold water, and put +it into half a pint of boiling water, and let it boil four or five +minutes, then turn off the water, and pour on two quarts of boiling +water, strain it, and put to it two ounces of figs sliced, two of stoned +raisins, half an ounce of liquorice cut into small bits, and bruised, +boil it till reduced to a quart, and strain it. This is a very wholesome +drink in fevers. + + +6. _Water Gruel._ + +Mix a couple of table spoonsful of Indian meal, with one of flour and a +little water, stir it into a pint of boiling water, let it boil six or +eight minutes, then take it up put in a piece of butter of the size of a +walnut, pepper and salt, to your taste, and nutmeg, or cinnamon if you +like, turn it on to toasted bread or crackers. To convert this into +caudle, add a little ale; wine or brandy, and loaf sugar. + + +7. _Wine Whey._ + +Into a pint of milk while boiling, stir a couple of wine glasses of +wine, let it boil for a moment, then take it off, when the curd has +settled, turn off the whey, and sweeten it with loaf sugar. Where wine +cannot be procured, cider, or half the quantity of vinegar, is a good +substitute. + + +8. _Stomachic Tincture._ + +Bruise an ounce and a half of Peruvian bark, and one of bitter dried +orange peel. Steep it in brandy or proof spirit, for a fortnight, +shaking it each day. Let it remain for a couple of days without shaking +it, then decant the liquor. A tea spoonful of it in a wine glass of +water, is a fine tonic. + + +9. _Beef Tea._ + +Broil a pound of fresh beef ten minutes, take it up, pepper and salt it, +cut it into small pieces, and turn a pint of boiling water on to it, let +it steep in a warm place for half an hour, then strain it off, and it is +fit to drink. This is a quick way of making it, but the best way is to +cut beef into small bits, and fill a junk bottle with it, stop it up +tight, and immerse it in a kettle of cold water, put it where it will +boil four or five hours. This way is superior to the other, as the +juices of the meat are obtained unmixed with water; a table spoonful of +this is as nourishing as a cup full of that which is made by broiling. + + +10. _Carrageen or Irish Moss._ + +American, or Irish Carrageen, is a very nutritious and light article of +food for children, and invalids, and is a good thickener of milk and +broths, and for blanc mange is equal to the most expensive ingredients, +while the cost is very trifling. The following decoction for consumptive +patients, is recommended. Steep half an ounce of the moss in cold water, +for a few minutes, then take it out, boil it in a quart of milk until +it attains the consistency of warm jelly, strain it, and sweeten it to +the taste, with white sugar or honey, flavor it with whatever spice is +most agreeable, if milk is disagreeable, water may be substituted. If a +tea spoonful of the tincture of rhutany is mixed with a cup full of the +decoction, a tone will be given to the stomach, at the same time that +nourishment is conveyed to the system. + + +11. _Moss Blanc Mange._ + +Steep half an ounce of Irish moss in a pint and a half of milk; when it +becomes a thick jelly sweeten it with loaf sugar, and flavor it with +white wine and cinnamon. To make orange, lemon or savory jellies, use a +similar process, substituting water for milk. Jellies made of it, are +more nourishing, than those made of sago, tapioca or arrow root. + + +12. _Elderberry Syrup._ + +Wash and strain the berries, which should be perfectly ripe, to a pint +of the juice put a pint of molasses. Boil it twenty minutes, stirring it +constantly; then take it from the fire, and when cold add to each quart +four table spoonsful of brandy; bottle and cork it. This is an excellent +remedy for a tight cough. + + +13. _New Bread and Cake from old and rusked bread._ + +Bread that is several days old, may be renewed by putting it into a +steamer, and steaming it from half to three quarters of an hour, +according to its size; the steamer should not be more than half full, +otherwise the water will boil up on to the bread. When steamed, wrap it +up loosely in a dry cloth, and let it remain till quite dry, it will +then appear like bread just baked. If pieces of bread are put in the +oven and dried, several hours after baking in it, they will keep good a +long time. They are good as fresh bread for dressing to meat, and for +puddings, if soaked soft in cold water. Rich cake with wine or brandy in +it, will keep good several months in winter, if kept in a cool place. +The day it is to be eaten, it should be put in a tin pan, and set in a +bake pan that has a tea cup of water in it, when heated thoroughly +through take it up. + + +14. _To Preserve Cheese from Insects and Mould._ + +Cover the cheese while whole with a paste made of wheat flour, put a +piece of paper or cloth over it, and cover it with the paste, keep it in +a cool dry place. Cheese that has skippers in it, if kept till cold +weather will be free from them. Cheese that is growing mouldy can be +prevented from becoming any more so, by grating it fine and moistening +it with wine, and covering it up in a jar. It is preferred by many +people to that which is not grated. + + +15. _To keep Vegetables and Herbs._ + +Succulent vegetables, are preserved best in a cool shady place that is +damp. Turnips, potatoes, and similar vegetables should be protected from +the air and frost, by being buried in earth; in very severe cold +weather, they should be covered with a linen cloth. It is said that the +dust of charcoal will keep potatoes from sprouting, if sprinkled over +them.--Herbs should be gathered on a dry day, either just before or +while in blossom; they should be tied in bundles and hung in a shady +airy place, with the blossoms downwards. When perfectly dry, put away +the medicinal ones in bundles; pick off the leaves of those that are to +be used in cooking, pound and sift them, and keep them in bottles corked +tight. + + +16. _To preserve various kinds of Fruit over winter._ + +Apples can be kept till June, by taking only those that are perfectly +sound, and wiping them dry, and putting them in barrels with a layer of +bran to each layer of apples. Cover the barrel with a linen cloth to +protect them from the frost. Mortar put on the top of the apples, is +said to be an excellent thing to prevent their decaying, as it draws the +air from them, which is the principal cause of decay; the mortar should +not touch the apples. To preserve oranges and lemons for several months, +take those that are perfectly fresh, and wrap each one by itself in soft +paper, and put them in glass jars, or a very tight box, strew white sand +thickly round each one and over the top. The sand should be previously +perfectly dried in the oven, several hours after baking in it. Cover the +fruit up tight, and keep it in a cool dry place, but not so cold as to +freeze it. To preserve grapes gather them on a dry day, when not quite +dead ripe; pick those off from the stem, that are not perfectly fair, +lay them in a glass jar and on each layer sprinkle a layer of dry bran, +taking care that none of the grapes touch each other, have a layer of +bran on the top of them, and cork and seal them tight. A box will do to +keep them in if covered with mortar. To restore them to their freshness +when they are to be eaten, cut the ends of the stalks and immerse them +in wine, let them remain in it for a few moments before they are to be +eaten. Various kinds of green fruit, such as grapes, currants, +gooseberries and plums, can be kept the year round by putting them in +bottles, and setting them in an oven four or five hours after baking in +it; let them remain in it till they begin to shrink, then cork and seal +them tight, they will be fit for pies, whenever you wish to use them. +Ripe blackberries, and whortleberries, dried perfectly in the sun, and +tied up in bags so as to exclude the air, will keep good over the +winter. Whenever you wish to use them for pies, pour on boiling water +enough to cover them, and let them remain in it till they swell to +nearly the original size, then drain off the water, and use them. + + +17. _To extract essences from various kinds of flowers._ + +Procure a quantity of the petals of any kind of flowers that have an +agreeable fragrance. Card thin layers of cotton, which dip into the +finest Florence oil. Sprinkle a small quantity of salt on the flowers, +and put a layer of them in a glass jar or wide mouthed bottle, with a +layer of the cotton, put in a layer of each alternately until the jar is +full, then cover the top up tight with a bladder. Place the vessel in a +south window, exposed to the heat of the sun. In the course of a +fortnight, a fragrant oil may be squeezed from the cotton, little +inferior if rose leaves are made use of, to the imported otto of rose. + + +18. _Indelible Ink for marking linen._ + +Dissolve a drachm of lunar caustic, in half an ounce of pure cold water. +Dip whatever is to be marked in pearlash water, dry it perfectly, then +rub it smooth with a silver spoon, (ironing it sets the pearlash water,) +write on it, and place it in the sun, and let it remain until the name +appears plain and black. Red ink for marking linen, is made by mixing +and reducing to a fine powder, half an ounce of vermilion, a drachm of +the salt of steel, and linseed oil enough to render it of the +consistency of black durable ink. + + +19. _Perfume Bags._ + +Rose leaves dried in the shade, and mixed with powdered cloves, cinnamon +and mace, put in small bags and pressed, is a fine thing to keep in +drawers of linen, to perfume them. + + +20. _Lip Salve._ + +Dissolve a small lump of white sugar, in a table spoonful of rose water, +clear water will do but is not as good. Mix it with a table spoonful of +sweet oil, a piece of spermaceti of the size of half a butternut. Simmer +the whole together about eight or ten minutes. + + +21. _Bread Seals._ + +Take the crust of newly baked bread, moisten it with gum water and milk, +add either vermilion in powder or rose pink, to color it. When moistened +work it with the fingers till it forms a consistent paste without +cracking; it should then be laid in a cellar, till the next day. Then +break it into pieces of the size you wish to have the seals, warm and +roll them into balls, press one at a time, on the warm impression of a +seal press. The bread should go into every part of the sealing wax +impression; while the bread remains on it, pinch the upper part so as to +form a handle, to hold the bread seal when in use. Take off the bread +seal, trim all the superfluous parts, put the seals where they will dry +slowly. The more the bread has been worked with the fingers, the more +glossy and smooth will be the seals, and the better impression will they +make. + + +22. _To loosen the Glass Stopples of Decanters or Smelling Bottles when +wedged in tight._ + +Rub a drop or two of oil with a feather round the stopple, close to the +mouth of the bottle or decanter, then place it between one and two feet +from the fire. The heat will cause the oil to run down between the +stopple and mouth. When warm strike it gently on both sides with any +light wooden instrument, you may happen to have; then try to loosen it +with the hand. If it will not move, repeat the process of rubbing oil on +it, and warming it. By persevering in this method, you will at length +succeed in loosening it, however firmly it may be wedged in. + + +23. _Cement for broken China, Glass and Earthenware._ + +To half a pint of skimmed milk, add an equal quantity of vinegar to +curdle it, then separate the curd from the whey, and mix the curd with +the whites of five eggs, beat the whole well together, then add enough +of the finest quicklime to form a consistent paste. (Plaster of Paris is +still better if it can be procured, than lime.) Rub this mixture on the +broken edges of the china or glass, match the pieces and bind them +tightly together, and let them remain bound several weeks. They will +then be as firm as if never broken. Boiling crockery in milk is a good +thing to cement them, the pieces should be matched, bound with pieces of +cloth, and boiled half an hour, they should remain in the milk till +cold, and not be used for several weeks. Pulverized quicklime mixed with +the white of an egg and rubbed in the cracks of china and glass, will +prevent their coming apart; the dishes should be bound firmly for +several weeks, after it is rubbed in. The Chinese method of mending +broken china, is to grind flint glass, on a painter's stone, as fine as +possible, and then beat it, with the white of an egg to a froth, and lay +it on the edges of the broken pieces. It should remain bound several +weeks. It is said, that no art will then be able to break it in the same +place. + + +24. _Japanese Cement or Rice Glue._ + +Mix rice flour intimately with cold water, and then gently boil it. It +answers all the purposes of wheat flour paste, and is far superior in +point of transparency and smoothness. This composition made with a +comparatively small proportion of water, that it may have the +consistence of plastic clay, will form models, busts, statues, basso +relievos and similar articles. The Japanese make fish of it which very +much resemble those made of mother of pearl. Articles made of it when +dry are susceptible of a very high polish. Poland starch, is a very nice +cement, for pasting layers of paper together, and any fancy articles +when it is necessary. + + +25. _Cement for Alabaster._ + +Take of bees' wax one pound, of rosin half a pound, and three quarters +of a pound of alabaster. Melt the wax and rosin, then strew the +alabaster, previously reduced to a fine powder, over in it lightly. Stir +the whole well together, then knead the mass in water, in order to +incorporate the powder thoroughly with the rosin and wax. Heat the +cement and the alabaster, which should be perfectly dry, when applied +join and keep it bound a week. This composition when properly managed +forms an extremely strong cement. + + +26. _To Extract Fruit Stains._ + +Hold the spot over steam till quite moist, then over burning sulphur; +the sulphurous gas will cause the spot to disappear. + + +27. _To extract spots of paint from Silk, Woolen and Cotton Goods._ + +Saturate the spots with spirits of turpentine, let it remain several +hours, then take the cloth and rub it between the hands. It will crumble +away and not injure either the texture or color of the cloth. + + +28. _To remove black stains on Scarlet Merinos or Broadcloths._ + +Wash the stain in water with a little tartaric acid in it, rinse it +directly, and care should be taken not to get any of the acid water on +the clean part of the dress. Weak pearlash water is good to remove +stains produced by acids. + + +29. _To remove grease spots from Paper, Silk or Woolen._ + +Grate on chalk enough to cover the grease spots. French chalk is the +best, but common chalk will answer very well. Cover the spots with brown +paper, and set a warm flat iron on the top, and let it remain until +cold. Care must be taken not to get the iron so hot as to change the +color of the article. If the grease does not appear to be extracted, on +removing the flat iron, grate on more chalk, and heat the iron, and put +it on again. + + +30. _To extract stains from white Cotton goods and Colored Silks._ + +Spots of common or durable ink, can be removed by saturating them with +lemon juice and salt in summer, and keeping them where the sun will +shine on them several hours. Rub the juice and salt on them as fast as +they get dry. Where lemons cannot be procured, tartaric acid dissolved +in salt and water, is a good substitute. Iron mould can be removed in +the same way; it is said that spirits of salts diluted with water will +also extract iron mould. Sal ammoniac with lime, will take out the +stains of wine. Mildew and most other stains on white goods, can be +removed by rubbing on soft soap and salt, and putting them in a hot +summer's sun, it should be rubbed on as fast as it dries. Where this +fails, lemon juice and salt will be generally effectual. Colored cotton +goods that have ink spilt on them, should be soaked in lukewarm milk or +vinegar; sour milk is the best. Spirits of turpentine, alcohol or sal +ammoniac, are all good to remove spots from colored silks. + + +31. _Rules for washing Calicoes._ + +Calicoes that incline to fade, can have the colors set by washing them +with beef's gall in clear water previous to washing them in soap suds; a +small tea cup full to a pail of water is the right proportion. By +squeezing out the gall, and bottling and corking it up, it can be kept +several months. A little vinegar in the rinsing water of calicoes, that +have green, pink or red colors, will brighten them and prevent their +mixing together. Yellow calicoes should be washed in soap suds and not +rinsed. A little salt in the rinsing water of calicoes, particularly +blues and greens, tends to prevent their fading by subsequent washing, +it will also prevent their catching fire readily. Thin starch water is +good to wash fading calicoes in, but it is rather hard to get them clean +in it; no soap is necessary. Calicoes should not be washed in very hot +suds and soft soap should never be used, excepting for buff and yellows, +for which it is the best. The two latter colors should not be rinsed in +clear water. + + +32. _Rules for washing Silks._ + +The water in which pared potatoes has been boiled, is an excellent thing +to wash black silk in, it makes it look almost as black and glossy as +new. Beef's gall in soap suds is also very good, and soap suds without +the gall does very well. Colored silks should have all the spots removed +before the whole of the article is wet. Put soap into boiling water and +beat it till it is all dissolved, and forms a strong lather when at a +hand heat, put in the article that is to be washed and if strong it may +be rubbed hard; when clean squeeze out the water without wringing, and +rinse it in warm water. Rinse it in another water and for bright +yellows, crimsons, maroons and scarlets, put in oil of vitriol, +sufficient to give the water an acid taste, for oranges, fawns, browns +or their shades use no acids, for pinks, rose colors, and their shades, +use tartaric acid, lemon juice or vinegar. For bright scarlet, use a +solution of tin. For blues, purples, and their shades, add a small +quantity of American pearlash, to restore the colors. Verdigris +dissolved in the rinsing water of olive greens is good to revive the +colors, a solution of copper is also good. Dip the silks up and down in +the rinsing water, and take them out without wringing, and before they +get perfectly dry fold them up tight and let them lay a few moments, +then mangle them, if you have not a mangler, iron them on the wrong +side. A little isinglass, dissolved in the rinsing water of blondes and +gauzes, is good to stiffen them. + + +33. _Rules for washing Woolens._ + +If you do not wish flannels to shrink, wash them in two good suds, made +of hard soap, then wring them out, and pour boiling water on them, and +let them remain in it till cold. A little indigo in the rinsing water of +white flannels makes them look nicer. If you wish to shrink your +flannels, wash them in suds made of soft soap, and rinse them in cold +water. Colored woolens that incline to fade, should be washed with a +little beef's gall in the suds. Cloth pantaloons look well washed with +beef's gall in the suds; they should be pressed, when quite damp, on the +wrong side. + + +34. _Rules for washing white Cotton Clothes._ + +Table cloths that have coffee or any other stains on them, should have +boiling water turned on them and remain in it till cold. The spots +should be rubbed out before they are put in soap suds, or they will be +set, so that they cannot be removed by subsequent washing. If a little +starch is put in the rinsing water, the stains will come out more easily +the next time they are washed. Any white cloths, that have fruit stains +on them, should be washed in the same manner. It is a good plan, to soap +and soak very dirty clothes over night; put them in when the water is +lukewarm, and let them heat gradually, if they get to boiling it will +not do any harm. Where rain water cannot be procured to wash with, a +little lye in the proportion of half a pailful to seven or eight pails +of hard water will soften it so that much less soap will be necessary. +It is said that white clothes washed in the following manner will not +need any rubbing. To five gallons of soft water, add half a gallon of +lime water, a pint and a half of soap and a couple of ounces of the +salts of soda. Wet the clothes thoroughly and soak the parts that are +most soiled; if very dirty, they should be soaked over night. Heat the +above mixture boiling hot, then put in the clothes, let them boil an +hour, then drain and rinse them thoroughly in warm water, then in indigo +water, and they are fit for drying. The soda can be procured cheap, by +purchasing it in large quantities. It is a good plan to save the dirty +suds after washing, to water your garden if you have one, it is also +good to harden sandy cellars and yards. + + +35. _To clean Silk and Woolen Shawls._ + +Pare and grate raw potatoes, put a pint of it in two quarts of clear +water. Let it stand for five hours, then strain the water and rub +through as much of the potatoe as possible; let it remain until +perfectly clear, then turn off the water carefully. Put a clean white +cloth on a table, lay the shawl on it and pin it down tight. Dip a clean +sponge into the potatoe water and rub the shawl with it till clean, then +rinse the shawl in clear water. When nearly dry, mangle it; if you have +not a mangler, wrap it up in a clean white cloth and press it under a +heavy weight till perfectly dry. All the grease spots and stains should +be taken out of the shawls, before they are washed with the potatoe +water. + + +36. _To clean Silk Stockings._ + +Wash the stockings in mildly warm hard soap suds, rinse them in soap +suds and if you wish to have them of a flesh color, put in a little +rose, pink or cochineal powder; if you prefer a bluish cast, put in a +little indigo. Hang them up to dry without wringing, when nearly dry, +iron them on the right side, till perfectly so. If you wish silks of any +kind to have a gloss on them, never rinse them without soap in the +water. + + +37. _To clean Carpets._ + +Carpets should be taken up as often as once a year, even if not much +used, as there is danger of their getting moth eaten. If used much they +should be taken up two or three times a year. If there is any appearance +of moths when carpets are taken up, sprinkle a little black pepper or +tobacco on the floor before the carpets are put down. Shake the dust out +of the carpets, and if they are so much soiled as to require cleaning, +rub a little dry magnesia or grated raw potatoes on them; the potatoes +should be rubbed on with a new broom. Let it remain until perfectly dry +before walking on it. If there are any grease or oil spots on the +carpet, they should be extracted before the potatoe is rubbed on. They +can be extracted by grating on potter's clay, covering it with brown +paper and a moderately warm flat iron or warming pan. It will be +necessary to do it several times to get out the whole of the grease. + + +38. _To clean Feather Beds and Mattresses._ + +When feather beds become soiled or heavy, rub them over with a brush +dipped into hot suds. When clean lay them on a shed or railing, where +the rain will fall on them till they get thoroughly soaked, let them dry +in a hot sun for a week, shaking and turning them over each day. This +way of washing the beds makes the feathers fresh and light, and is much +easier than the old fashioned way of emptying the beds, and washing the +ticking and feathers separately, while it answers quite as well. Hair +mattresses that have become hard and dirty, can be made nearly as good +as new ones, by ripping them and washing the ticking, picking the hair +free from bunches, and keeping it in an airy place several days. When +the ticking gets dry fill it lightly, and tack it together. + + +39. _To clean Light Kid Gloves._ + +Magnesia, moist bread and India Rubber, are all of them good to clean +light kid gloves, if rubbed on thoroughly. + + +40. _To remove Ink or Grease spots from Floors._ + +Ink spots can be removed by scouring them with sand, wet with water that +has a few drops of oil of vitriol in it. Great care is necessary in +using it, as it eats holes if suffered to remain long without having +something put on to counteract its effects. When rubbed on floors, it +should be rinsed off immediately with weak pearlash water. Oil and +grease spots can be removed by grating on potter's clay thick and +wetting it, it should remain on till it has absorbed all the grease; if +brown paper and a warm iron is put on, it will come out much quicker. +Pearlash water and sand is also good to extract grease and oil, they +should be rubbed hard, then rinsed directly. + + +41. _To clean Mahogany and Marble Furniture._ + +They should be washed in water without any soap. A little oil +rubbed on them occasionally gives them a fine polish. White spots on +varnished furniture can be removed by rubbing them with a warm flannel +cloth dipped in spirits of turpentine. It is said that ink spots can be +extracted by rubbing them with blotting paper rolled up tight. + + +42. _To clean Stone Hearths and Stoves._ + +If you wish to preserve the original color of free stone hearths, wash +them in clear water, then rub them with a stone of the same kind pounded +fine, let it remain until dry, then rub it off. If the hearths are +stained, rub them hard with a free stone. Hot soft soap or soap suds, +does very well to wash hearths in, provided you have no objections to +their looking dark. For brick hearths use redding mixed with thin starch +and milk. Varnished stoves should have several coats of varnish put on +in summer so as to get quite hard before being used. They should be +washed in warm water without any soap, a little oil rubbed on once or +twice a week, improves the looks of them. Black lead is good to black +stoves that have never been varnished, but it will not do where they +have been. It should be rubbed on dry once or twice a day. + + +43. _To clean Brass._ + +Rotten stone and spirit, is better than any thing else to clean brasses +with. Acids make them look nice at first, but they will not remain clean +long, they are also apt to spot without a great deal of care is used. +When brass andirons are not in use, they should be thoroughly cleaned +with rotten stone, and rubbed over with oil, and wrapped up tight. + + +44. _To cleanse Vials and Pie Plates._ + +Bottles and vials, that have had medicine in them, can be cleaned, by +putting a tea spoonful or two of ashes in them and immersing them in +cold water, the water should then be heated gradually until it boils. +When they have boiled about half an hour, take them from the fire, and +let them cool gradually in the water. Pie plates that have been baked on +many times, are apt to impart an unpleasant taste to pies. It may be +remedied by boiling them in ashes and water. + + +45. _Cautions relative to Brass and Copper._ + +Cleanliness has been aptly styled the cardinal virtue of cooks; food is +not only more palatable cooked in a cleanly manner, but it is also more +healthy. Many lives have been lost in consequence of carelessness in +using copper, brass and glazed earthen utensils. No oily or acid +substance should be allowed to cool or stand in them. Brass and copper +utensils should be thoroughly cleaned with salt and hot vinegar before +being used. + + +46. _To keep Pickles and Sweet Meats._ + +Pickles should be kept in kegs or unglazed earthen jars. Sweetmeats keep +best in glass jars, unglazed earthen jars do very well. If the jar is +covered with a paper wet in spirits, the sweet meats are less liable to +ferment. Both pickles and sweet meats, should be looked to occasionally +to see that they are not fermenting, if so, the vinegar or syrup should +be turned from them and scalded. If pickles grow soft, it is owing to +the vinegar's not being strong enough; to make it stronger, scald it and +put in a paper wet with molasses, and a little alum. + + +47. _Starch._ + +To make good flour starch, mix the flour with a little water till free +from lumps, thin it gradually with more water, then stir it slowly into +boiling water. Let it boil five or six minutes stirring it frequently, a +tallow candle stirred round in it several times makes it smoother. +Strain it through a thick bag. Starch made in this manner will be free +from lumps, and answers for cotton and linen as well as Poland starch. +Many people like it for muslins. Poland starch is made in the same +manner as flour starch. When rice is boiled in a pot without a bag, the +water that it is boiled in is as good as Poland starch for clearing +muslins, if boiled by itself a few moments and strained. Muslins to look +very clear, should be starched and clapped while the starch is hot. + + +48. _To temper New Ovens and Iron Ware._ + +New ovens before being used, to retain their heat well, should be heated +half a day. The lid should be put up as soon as the wood is taken out. +It should not be used to bake in the first time it is heated. Iron +utensils are less liable to crack if heated gradually before they are +used. New flat irons should be heated half a day, to retain their heat +well. + + +49. _To temper Earthen Ware._ + +Earthen ware that is used to cook in, is less liable to crack from the +heat, by being put before they are used into cold water and heated +gradually till the water boils, then taken from the fire and left in the +water until cold. + + +50. _Preservatives against the Ravages of Moths._ + +To prevent woolen and fur articles of dress, from getting moth eaten +when you have done wearing them, put them in a chest with cedar chips, +camphor gum or tobacco leaves. + + +51. _To drive away various kinds of Household Vermin._ + +A little quicksilver and white of an egg beat together and put in the +crevices of bedsteads, with a feather, is the most effectual bed bug +poison. A solution of vitriol is also a good thing rubbed on walls that +are infested by them. Hellebore with molasses rubbed on it, is an +excellent thing to kill cockroaches, and put round the places that they +are in the habit of frequenting. Arsenic spread on bread and butter, and +placed round in rat holes, will put a stop to their ravages very +speedily. Great care is necessary in using all these poisons where there +are children, as they are equally as fatal to human beings as vermin. +The flower of sulphur sprinkled round places that ants frequent, will +drive them away. Half a tea spoonful of black pepper, one of sugar and a +table spoonful of cream mixed and kept on a plate, in a room where flies +are troublesome will soon cause them to disappear. Weak brine will kill +worms in gravel walks. They should be kept moist with it a week, in the +spring, and three or four days in the fall. + + +52. _To keep Meat in hot Weather._ + +Cover it with bran, and keep it where there is a free circulation of +air, away from the flies. A wire safe is an excellent thing to preserve +meat from spoiling. + + +53. _To Prevent polished Cutlery from rusting._ + +Knives, snuffers and other steel articles, are apt to rust when not +cleaned frequently. To prevent it wrap them tight in coarse brown paper, +when not in use. Knives and forks should be perfectly free from spots +and well polished when not in use. They should also be wrapped up, each +one by itself, so as to exclude the air. + + +54. _To melt Fat for Shortening._ + +The fat of all kinds of meat, excepting mutton and hams, makes good +shortening. Roast meat drippings and the liquor that meat is boiled in, +should stand until cold to have the fat harden so that it can be taken +off easily. Cut your scraps of fat into small pieces, and melt them +slowly without burning, together with the fat from your drippings. When +melted, strain it and let it remain until nearly cold, then pour in a +little cold water. When the fat forms into a hard cake, take it up and +scrape off the sediment that adheres to the under side, melt it again +and when lukewarm sprinkle in a little salt. The dregs of fat are good +for soap grease. This shortening answers all the various purposes of +lard very well, excepting in the warmest weather. In using it for pies +it is necessary to use considerable butter with it. The fat of meat +should not be suffered to lie more than a week in winter without +melting, and in summer not more than two or three days. Mutton fat and +the fat of beef, if melted into hard cakes, will fetch a good price at +the tallow chandler's. It is much more economical for housekeepers to +put down their own pork, than to buy it already salted. The leaves and +thin pieces that are not good for salting, should be cut into small bits +and melted, then strained through a cullender with a cloth laid in it, +as soon as it begins to thicken sprinkle in a tea cup of salt, to twenty +or thirty weight of the lard; stir it in well, then set it away in a +cool place. Some people have an idea that pork scraps must be fried till +very brown in order to be preserved good the year round, but it is not +necessary if salt is put in. + + +55. _To preserve Eggs fresh a Year._ + +Mix a handful of unslacked lime with the same quantity of salt, two or +three gallons of water. If eggs that are perfectly fresh are put in this +mixture, they will keep good a year in it, provided none are cracked. + + +56. _To preserve Cream for long Voyages._ + +Take cream that is fresh and rich, and mix it with half its weight of +powdered white sugar, stir the whole well together, and preserve it in +bottles corked very tight. In this state it is ready to mix with tea and +coffee. + + +57. _Substitute for Milk and Cream in Tea or Coffee._ + +Beat the white of a fresh egg in a bowl, and turn on to it gradually +boiling tea or coffee. It is difficult to distinguish the taste from +rich cream. + + +58. _To Cure Butter._ + +Take two parts of the best common salt, one part of sugar and one of +saltpetre, blend the whole well together. Mix one ounce of this +composition well with every sixteen ounces of the butter. Close it up +tight in kegs, cover it with an oiled paper, and let it remain untouched +for a month. Butter cured in this manner is very nice, and will keep +good eight or nine months, if not exposed to the air. + + +59. _To make salt Butter Fresh._ + +Put four pounds of salt butter into a churn, with four quarts of new +milk and a small portion of annatto. Churn them together, take out the +butter in the course of an hour, and treat it like fresh butter, working +in the usual quantity of salt; a little white sugar improves it. This is +said to be equal to fresh butter in every respect. The salt may be got +out of a small quantity at a time, by working it over in fresh water, +changing the water several times. + + +60. _To take Rankness from a small quantity of Butter._ + +Take a quantity that is to be made use of, put it into a bowl filled +with boiling water with a little saleratus in it, let it remain until +cold, then take it off carefully and work it over with a little salt. By +this method it is separated from the grosser particles. + + +61. _Windsor Soap._ + +To make this celebrated soap for shaving and washing the hands, nothing +more is necessary than to slice the best white soap as thin as possible +and melt it over a slow fire. When melted take it up, when lukewarm +scent it with the oil of caraway or any other oil that is more +agreeable, then turn it into moulds and let it remain in a dry situation +several days. It will then be fit for use. + + +62. _To make Bayberry or Myrtle Soap._ + +To a pound of bayberry tallow, put a pint of potash lye, strong enough +to bear up an egg. Boil them together till it becomes soap. Then put in +half a tea cup of cold water, let it boil several minutes longer. Take +it off, and when partly cooled put in a few drops of the essence of +wintergreen, pour it into moulds and let it remain several days. This +soap is good for shaving, and is an excellent thing for chapped hands +and eruptions on the face. + + +63. _Cold Soap._ + +To twenty pounds of white potash put ten of grease, previously melted +and strained. Mix it well together with a pailful of cold water, let it +remain several days, then stir in several more pailsful of cold water. +Continue to pour in cold water at intervals of two or three days, +stirring it up well each time. As soon as the water begins to thin it, +it is time to leave off adding it. This method of making soap is much +easier than any other, while it is equally cheap and good. If you have +not land to enrich with your ashes they can be disposed of to advantage +at the soap boiler's. + + +THE END. + + + + +Transcriber's Note + + +The following typographical errors were corrected: + + Page Error + vii 67 changed to 97 + ix Apple Dumplings changed to Apple Dumplings, + x woolen Shawls changed to woolen Shawls, + 3 petre changed to petre, + 4 and alspice changed to and allspice + 4 when severl slices changed to when several slices + 4 mix a tea spoonfull changed to mix a tea spoonful + 11 pigs ear's changed to pig's ears + 15 fow s changed to fowls + 15 Cold Veal changed to Cold Veal. + 21 rice, and a a lb. changed to rice, and a lb. + 25 twenty minutes, changed to twenty minutes. + 61 whites of threee ggs, changed to whites of three eggs, + 63 to your tase. changed to to your taste. + 71 sugar, half a tea spoonsful changed to sugar, half a tea spoonful + 71 nutmeg, and a table spoonsful changed to nutmeg, and a table + spoonful + 74 by the spoonsful changed to by the spoonful + 89 be fit to to changed to be fit to + 108 without any soap, changed to without any soap. + +The following words were inconsistently spelled. + + bake pan / bakepan + pen-knife / penknife + pie crust / piecrust + saleratus / sal eratus + whortle berries / whortleberries + + + + + +End of the Project Gutenberg EBook of The New England Cook Book, or Young +Housekeeper's Guide, by Anonymous + +*** END OF THIS PROJECT GUTENBERG EBOOK THE NEW ENGLAND COOK BOOK *** + +***** This file should be named 36689.txt or 36689.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/3/6/6/8/36689/ + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + +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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