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+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: 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
+
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