DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES. 

BY

MISS LESLIE. 

TENTH EDITION, WITH IMPROVEMENTS AND SUPPLEMENTARY RECEIPTS. 

1840. 

PREFACE

The success of her little book entitled "Seventy-five Receipts inCakes, Pastry, and Sweetmeats. " has encouraged the author toattempt a larger and more miscellaneous work on the subject ofcookery, comprising as far as practicable whatever is most usefulin its various departments; and particularly adapted to thedomestic economy of her own country. Designing it as a manual ofAmerican housewifery, she has avoided the insertion of any disheswhose ingredients cannot be procured on our side of the Atlantic, and which require for their preparation utensils that are rarelyfound except in Europe. Also, she has omitted every thing whichmay not, by the generality of tastes, be considered good of itskind, and well worth the trouble and cost of preparing. 

The author has spared no pains in collecting and arranging, perhaps the greatest number of practical and original receiptsthat have ever appeared in a similar work; flattering herself thatshe has rendered them so explicit as to be easily understood, andfollowed, even by inexperienced cooks. The directions are given asminutely as if each receipt was "to stand alone by itself, " allreferences to others being avoided; except in some few instancesto the one immediately preceding; it being a just cause ofcomplaint that in some of the late cookery books, the reader, before finishing the article, is desired to search out pages andnumbers in remote parts of the volume. 

In the hope that her system of cookery may be consulted with equaladvantage by families in town and in country, by those whosecondition makes it expedient to practise economy, and by otherswhose circumstances authorize a liberal expenditure, the authorsends it to take its chance among the multitude of similarpublications, satisfied that it will meet with as much success asit may be found to deserve, --more she has no right to expect. 

_Philadelphia, April 15th, 1837_. 

INTRODUCTORY HINTS. 

WEIGHTS AND MEASURES. 

We recommend to all families that they should keep in the house: apair of scales, (one of the scales deep enough to hold flour, sugar, &c. , conveniently, ) and a set of tin measures: as accuracyin proportioning the ingredients is indispensable to success incookery. It is best to have the scales permanently fixed to asmall beam projecting (for instance) from one of the shelves ofthe store-room. This will preclude the frequent inconvenience oftheir getting twisted, unlinked, and otherwise out of order; acommon consequence of putting them in and out of their box, andcarrying them from place to place. The weights (of which thereshould be a set from two pounds to a quarter of an ounce) oughtcarefully to be kept in the box, that none of them may be lost ormislaid. 

A set of tin measures (with small spouts or lips) from a gallondown to half a jill, will be found very convenient in everykitchen; though common pitchers, bowls, glasses, &c. May besubstituted. It is also well to have a set of wooden measures froma bushel to a quarter of a peck. 

Let it be remembered, that of liquid measure--

Two jills are half a pint. Two pints--one quart. Four quarts--one gallon. 

Of dry measure--

Half a gallon is a quarter of a peck. 

One gallon--half a peck. Two gallons--one peck. Four gallons--half a bushel. Eight gallons--one bushel. 

About twenty-five drops of any thin liquid will fill a commonsized tea-spoon. 

Four table-spoonfuls or half a jill, will fill a common wineglass. 

Four wine glasses will fill a half-pint or common tumbler, or alarge coffee-cup. 

A quart black bottle holds in reality about a pint and a half. 

Of flour, butter, sugar, and most articles used in cakes andpastry, a quart is generally about equal in quantity to a poundavoirdupois, (sixteen ounces. ) Avoirdupois is the weightdesignated throughout this book. 

Ten eggs generally weigh one pound before they are broken. 

A table-spoonful of salt is generally about one ounce. 

GENERAL CONTENTS. 

Soups; including those of Fish

Fish; various ways of dressing

Shell Fish; Oysters, Lobsters, Crabs, &c. 

Beef; including pickling and smoking it

Veal

Mutton and Lamb

Pork; including Bacon, Sausages, &c. 

Venison; Hares, Rabbits, &c. 

Poultry and Game

Gravy and Sauces

Store Fish Sauces; Catchups, &c. 

Flavoured Vinegars; Mustards & Pepper

Vegetables; including Indian Corn, Tomatas, Mushrooms, &c. 

Eggs; usual ways of dressing, including Omelets

Pickling

Sweetmeats; including Preserves and Jellies

Pastry and Puddings; also Pancakes, Dumplings, Custards, &c. , Syllabubs; also Ice Creams and Blanc-mange

Cakes; including various sweet Cakes and Gingerbread

Warm Cakes for Breakfast and Tea; also, Bread, Yeast, Butter, Cheese, Tea, Coffee, &c. 

Domestic Liquors; including home-made Beer, Wines, Shrub, Cordials, &c. 

Preparations for the Sick

Perfumery

Miscellaneous Receipts

Additional Receipts

Animals used as Butchers' Meat

Index

MISS LESLIE'S COOKERY. 

SOUPS. 

GENERAL REMARKS. 

Always use soft water for making soup, and be careful toproportion the quantity of water to that of the meat. Somewhatless than a quart of water to a pound of meat, is a good rule forcommon soups. Rich soups, intended for company, may have a stillsmaller allowance of water. 

Soup should always be made entirely of fresh meat that has notbeen previously cooked. An exception to this rule may sometimes bemade in favour of the remains of a piece of roast beef that hasbeen _very much_ under-done in roasting. This may be_added_ to a good piece of raw meat. Cold ham, also, may beoccasionally put into white soups. 

Soup made of cold meat has always a vapid, disagreeable taste, very perceptible through all the seasoning, and which nothingindeed can disguise. Also, it will be of a bad, dingy colour. Thejuices of the meat having been exhausted by the first cooking, theundue proportion of watery liquid renders it, for soup, indigestible and unwholesome, as well as unpalatable. As there islittle or no nutriment to be derived from soup made with coldmeat, it is better to refrain from using it for this purpose, andto devote the leavings of the table to some other object. Noperson accustomed to really good soup, made from fresh meat, canever be deceived in the taste, even when flavoured with wine andspices. It is not true that French cooks have the art of producing_excellent_ soups from cold scraps. There is much _bad_soup to be found in France, at inferior houses; but _good_French cooks are not, as is generally supposed, really in thepractice of concocting any dishes out of the refuse of the table. And we repeat, that cold meat, even when perfectly good, and usedin a large quantity, has not sufficient substance to flavour soup, or to render it wholesome. 

Soup, however, that has been originally made of raw meat entirely, is frequently better the second day than the first; provided thatit is re-boiled only for a very short time, and that no additionalwater is added to it. 

Unless it has been allowed to boil too hard, so as to exhaust thewater, the soup-pot will not require replenishing. When it isfound absolutely necessary to do so, the additional water must beboiling hot when poured in; if lukewarm or cold, it will entirelyspoil the soup. 

Every particle of fat should be carefully skimmed from thesurface. Greasy soup is disgusting and unwholesome. The lean ofmeat is much better for soup than the fat. 

Long and slow boiling is necessary to extract the strength fromthe meat. If boiled fast over a large fire, the meat becomes hardand tough, and will not give out its juices. 

Potatoes, if boiled in the soup, are thought by some to render itunwholesome, from the opinion that the water in which potatoeshave been cooked is almost a poison. As potatoes are a part ofevery dinner, it is very easy to take a few out of the pot inwhich they have been boiled by themselves, and to cut them up andadd them to the soup just before it goes to table. 

The cook should season the soup but very slightly with salt andpepper. If she puts in too much, it may spoil it for the taste ofmost of those that are to eat it; but if too little, it is easy toadd more to your own plate. 

The practice of thickening soup by stirring flour into it is not agood one, as it spoils both the appearance and the taste. If madewith a sufficient quantity of good fresh meat, and not too muchwater, and if boiled long and slowly, it will have substanceenough without flour. 

FAMILY SOUP. 

Take a shin or leg of beef that has been newly killed; the foreleg is best, as there is the most meat on it. Have it cut intothree pieces, and wash it well. To each pound allow somewhat lessthan a quart of water; for instance, to ten pounds of leg of beef, nine quarts of water is a good proportion. Put it into a largepot, and add half a table-spoonful of salt. Hang it over a goodfire, as early as six o'clock in the morning, if you dine at two. When it has come to a hard boil, and the scum has risen, (which itwill do as soon as it has boiled, ) skim it well. Do not remove thelid more frequently than is absolutely necessary, as uncoveringthe pot causes the flavour to evaporate. Then set it on hot coalsin the corner, and keep it simmering steadily, adding fresh coalsso as to continue a regular heat. 

About nine o'clock, put in four carrots, one parsnip, and a largeonion cut into slices, and four small turnips, and eight tomatas, also cut up; add a head of celery cut small. Put in a very smallhead of cabbage, cut into little pieces. If you have any objectionto cabbage, substitute a larger proportion of the othervegetables. Put in also a bunch of sweet marjoram, tied up in athin muslin rag to prevent its floating on the top. 

Let the soup simmer unceasingly till two o'clock, skimming itwell: then take it up, and put it into a tureen. If your dinnerhour is later, you may of course begin the soup later; but it willrequire at least eight hours' cooking; remembering to put in thevegetables three hours after the meat. 

If you wish to send the meat to table, take the best part of itout of the soup, about two hours before dinner. Have ready anotherpot with a dozen tomatas and a few cloves. Moisten them with alittle of the soup, just sufficient to keep them from burning. When the tomatas have stewed down soft, put the meat upon them, and let it brown till dinner time over a few coals, keeping thepot closely covered; then send it to table on a dish by itself. Let the remainder of the meat be left in the large pot till yousend up the soup, as by that time it will be boiled to rags andhave transferred all its flavour to the liquid. 

This soup will be greatly improved by the addition of a few dozenochras cut into very thin slices, and put in with the othervegetables. You may put Lima beans into it, green peas, or indeedany vegetables you like: or you may thicken it with ochras andtomatas only. 

Next day, take what is left of the soup, put it into a pot, andsimmer it over hot coals for half an hour: a longer time willweaken the taste. If it has been well made and kept in a coolplace, it will be found better the second day than the first. 

If your family is very small, and the leg of beef large, and theseason winter, it may furnish soup for four successive days. Cutthe beef in half; make soup of the first half, in the manner abovedirected, and have the remainder warmed next day; then on thethird day make fresh soup of the second half. 

We have been minute in these directions; for if strictly followed, the soup, though plain, will be found excellent. 

If you do not intend to serve up the meat separately, break topieces all the bones with a mallet or kitchen cleaver. This, bycausing them to give out their marrow, &c. , will greatly enrichthe liquid. Do this, of course, when you first begin the soup. 

FINE BEEF SOUP. 

Begin this soup the day before it is wanted. Take a good piece offresh beef that has been newly killed: any substantial part willdo that has not too much fat about it: a fore leg is very good forthis purpose. Wash it well. Cut off all the meat, and break up thebones. Put the meat and the bones into a large pot, very early inthe day, so as to allow eight or nine hours for its boiling. Proportion the water to the quantity of meat--about a pint and ahalf to each pound. Sprinkle the meat with a small quantity ofpepper and salt. Pour on the water, hang it over a moderate fire, and boil it slowly; carefully skimming off all the fat that risesto the top, and keeping it closely covered, except when you raisethe lid to skim it. Do not, on any account, put in additionalwater to this soup while it is boiling; and take care that theboiling goes steadily on, as, if it stops, the soup will be muchinjured. But if the fire is too great, and the soup boils toofast, the meat will become hard and tough, and will not give outits juices. 

After the meat is reduced to rags, and the soup sufficientlyboiled, remove the pot from the fire, and let it stand in thecorner for a quarter of an hour to settle. Then take it up, strainit into a large earthen pan, cover it, and set it away in a cooldry place till next day. Straining it makes it clear and bright, and frees it from the shreds of meat and bone. If you find that itjellies in the pan, (which it will if properly made, ) do notdisturb it till you are ready to put it into the pot for thesecond boiling, as breaking the jelly may prevent it from keepingwell. 

On the following morning, boil separately, carrots, turnips, onions, celery, and whatever other vegetables you intend tothicken the soup with. Tomatas will greatly improve it. Preparethem by taking off the skin, cutting them into small pieces, andstewing them in their own juice till they are entirely dissolved. Put on the carrots before any of the other vegetables, as theyrequire the longest time to boil. Or you may slice and put intothe soup a portion of the vegetables you are boiling for dinner;but they must be nearly done before you put them in, as the secondboiling of the soup should not exceed half an hour, or indeed, just sufficient time to heat it thoroughly. 

Scrape off carefully from the cake of jellied soup whatever fat orsediment may still be remaining on it; divide the jelly intopieces, and about half an hour before it is to go to table, put itinto a pot, add the various vegetables, (having first slicedthem, ) in sufficient quantities to make the soup very thick; hangit over the fire and let it boil slowly, or simmer steadily tilldinner time. Boiling it much on the second day will destroy theflavour, and render it flat and insipid. For this reason, inmaking fine, clear beef soup, the vegetables are to be cookedseparately. They need not be put in the first day, as the soup isto be strained; and on the second day, if put in raw, the lengthof time required to cook them would spoil the soup by doing it toomuch. We repeat, that when soup has been sufficiently boiled onthe first day, and all the juices and flavour of the meatthoroughly extracted, half an hour is the utmost it requires onthe second. 

Carefully avoid seasoning it too highly. Soup, otherwiseexcellent, is frequently spoiled by too much pepper and salt. These condiments can be added at table, according to the taste ofthose that are eating it; but if too large a proportion of them isput in by the cook, there is then no remedy, and the soup may bysome be found uneatable. 

Many persons prefer boiling all the vegetables in the soup on thefirst day, thinking that they improve its flavour. This may bedone in common soup that is not to be strained, but isinadmissible if you wish it to be very bright and clear. Also, unless you have a garden and a profusion of vegetables of yourown, it is somewhat extravagant, as when strained out they are ofno further use, and are therefore wasted. 

MUTTON SOUP. 

Cut off the shoulder part of a fore quarter of mutton, and havingcut all the meat from the bone, put it into a soup pot with twoquarts of water. As soon as it boils, skim it well, and thenslacken the fire and simmer the meat for an hour and a half. Thentake the remainder of the mutton, and put it whole into the soup-potwith sufficient boiling water to cover it well, and salt it toyour taste. Skim it the moment the fresh piece of meat begins toboil, and about every quarter of an hour afterwards. It shouldboil slowly five hours. Prepare half a dozen turnips, fourcarrots, and three onions, (all cut up, but not small, ) and putthem in about an hour and a half before dinner. [Footnote: Thecarrots should be put in early, as they require a long time toboil; if full grown, at least three hours. ] You may also put insome small dumplings. Add some chopped parsley. 

Cut the meat off the scrag into small pieces, and send it to tablein the tureen with the soup. The other half of the mutton shouldbe served on a separate dish, with whole turnips boiled and laidround it. Many persons are fond of mutton that has been boiled insoup. 

You may thicken this soup with rice or barley that has first beensoaked in cold water; or with green peas; or with young corn, cutdown from the cob; or with tomatas scalded, peeled, and cut intopieces. 

_Cabbage Soup_ may be made in the same manner, of neck ofmutton. Omit all the other vegetables, and put in a large head ofwhite cabbage, stripped of the outside leaves, and cut small. 

_Noodle Soup_ can be made in this manner also. Noodles are amixture of flour and beaten egg, made into a stiff paste, kneaded, rolled out very thin, and cut into long narrow slips, not thickerthan straws, and then dried three or four hours in the sun, on tinor pewter plates. They must be put in the soup shortly beforedinner, as, if boiled too long they will go to pieces. 

With the mutton that is taken from the soup you may send to tablesome suet dumplings, boiled in another pot, and served on aseparate dish. Make them in the proportion of half a pound of beefsuet to a pound and a quarter of flour. Chop the suet as fine aspossible, rub it into the flour, and mix it into a dough with alittle cold water. Roll it out thick, and cut it into dumplingsabout as large as the top of a tumbler, and boil them an hour. 

VEAL SOUP. 

The knuckle or leg of veal is the best for soup. Wash it and breakup the bones. Put it into a pot with a pound of ham or bacon cutinto pieces, and water enough to cover the meat. A set of calf'sfeet, cut in half, will greatly improve it. After it has stewedslowly, till all the meat drops to pieces, strain it, return it tothe pot, and put in a head of celery cut small, three onions, abunch of sweet marjoram, a carrot and a turnip cut into pieces, and two dozen black pepper-corns, with salt to your taste. Addsome small dumplings made of flour and butter. Simmer it anotherhour, or till all the vegetables are sufficiently done, and thussend it to table. 

You may thicken it with noodles, that is paste made of flour andbeaten egg, and cut into long thin slips. Or with vermicelli, rice, or barley; or with green peas, or asparagus tops. 

RICH VEAL SOUP. 

Take three pounds of the scrag of a neck of veal, cut it intopieces, and put it with the bones (which must be broken up) into apot with two quarts of water. Stew it till the meat is done torags, and skim it well. Then strain it and return it to the pot. 

Blanch and pound in a mortar to a smooth paste, a quarter of apound of sweet almonds, and mix them with the yolks of six hardboiled eggs grated, mid a pint of cream, which must first havebeen boiled or it will curdle in the soup. Season it with nutmegand mace. Stir the mixture into the soup, and let it boilafterward about three minutes, stirring all the time. Lay in thebottom of the tureen some slices of bread without the crust. Pourthe soup upon it, and send it to table. 

CLEAR GRAVY SOUP. 

Having well buttered the inside of a nicely tinned stew-pot, cuthalf a pound of ham into slices, and lay them at the bottom, withthree pounds of the lean of fresh beef, and as much veal, cut fromthe bones, which you must afterward break to pieces, and lay onthe meat. Cover the pan closely, and set it over a quick fire. When the meat begins to stick to the pan, turn it; and when thereis a nice brown glaze at the bottom, cover the meat with coldwater. Watch it well, and when it is just coming to a boil, put inhalf a pint of cold water. This will cause the scum to rise. Skimit well, and then pour in another half pint of cold water; skim itagain; pour in cold water as before, half a pint at a time, andrepeat this till no more scum rises. In skimming, carefully avoidstirring the soup, as that will injure its clearness. 

In the mean time prepare your vegetables. Peel off the outer skinof three large white onions and slice them. Pare three largeturnips, and slice them also. Wash clean and cut into small piecesthree carrots, and three large heads of celery. If you cannotobtain fresh celery, substitute a large table-spoonful of celeryseed, tied up in a bit of clear muslin. Put the vegetables intothe soup, and then place the pot on one side of the fire, wherethe heat is not so great as in the middle. Let it boil gently forfour hours. Then strain the soup through a fine towel or linen baginto a large stone pan, but do not squeeze the bag, or the soupwill be cloudy, and look dull instead of clear. In pouring it intothe straining cloth, be careful not to disturb the ingredients atthe bottom of the soup-pot. 

This soup should be of a fine clear amber colour. If not perfectlybright after straining, you may clarify it in this manner. Put itinto the stew-pan. Break the whites of two eggs into a basin, carefully avoiding the smallest particle of the yolk. Beat thewhite of egg to a stiff froth, and then mix it gradually with thesoup. Set it over the fire, and stir it till it boils briskly. Then take it off, and set it beside the fire to settle for tenminutes. Strain it then through a clean napkin, and it will be fitfor use. But it is better to have the soup clear by making itcarefully, than to depend on clarifying it afterward, as the whiteof egg weakens the taste. 

In making this (which is quite a show-soup) it is customary toreverse the general rule, and pour in cold water. 

SOUPE À LA JULIENNE. 

Make a gravy soup as in the preceding receipt, and strain itbefore you put in the vegetables. Cut some turnips and carrotsinto ribands, and some onions and celery into lozenges or longdiamond-shaped pieces. Boil them separately. When the vegetablesare thoroughly boiled, put them with the soup into the tureen, andthen lay gently on the top some small squares of toasted breadwithout crust; taking care that they do not crumble down anddisturb the brightness of the soup, which should be of a clearamber colour. 

MACCARONI SOUP. 

This also is made of clear gravy soup. Cut up and boil themaccaroni by itself in a very little water, allowing a quarter ofa pound to a quart of soup. The pieces should be about an inchlong. Put a small piece of butter with it. It must boil tilltender, but not till it breaks. Throw it into the soup shortlybefore it goes to table, and give it one boil up. Send to tablewith it a plate or glass of rasped Parmesan or other rich cheese, with a dessert spoon in it, that those who like it may put it intotheir soup on the plate. 

While the maccaroni is boiling, take care that it does not getinto lumps. 

RICH MACCARONI SOUP. 

Take a quart of clear gravy soup, and boil in it a pound of thebest maccaroni cut into pieces. When it is tender, take out halfof the maccaroni, and add to the remainder two quarts more of thesoup. Boil it till the maccaroni is entirely dissolved andincorporated with the liquid. Strain it; then return it to thesoup-pan, and add to it the remainder of the maccaroni, (that wastaken out before the pieces broke, ) and put in a quarter of apound of grated Parmesan cheese. Let it simmer awhile, but take itup before it comes to a boil. 

It may be made with milk instead of gravy soup. 

VERMICELLI SOUP. 

Cut a knuckle of veal, or a neck of mutton into small pieces, andput them, with the bones broken up, into a large stew-pan. Add themeat sliced from a hock or shank of ham, a quarter of a pound ofbutter, two large onions sliced, a bunch of sweet herbs, and ahead of celery cut small. Cover the pan closely, and set itwithout any water over a slow fire for an hour or more, to extractthe essence from the meat. Then skim it well, and pour in fourquarts of boiling water, and let it boil gently till all the meatis reduced to rags. Strain it, set it again on the fire, and add aquarter of a pound of vermicelli, which has first been scalded inboiling water. Season it to your taste with salt and cayennepepper, and let it boil five minutes. Lay a large slice of breadin the bottom of your tureen, and pour the soup upon it. 

For the veal or mutton you may substitute a pair of large fowlscut into pieces; always adding the ham or a few slices of bacon, without which it will be insipid. Old fowls that are fit for noother purpose will do very well for soup. 

MILK SOUP. 

Boil two quarts of milk with a quarter of a pound of sweetalmonds, and two ounces of bitter ones, blanched and broken topieces, and a large stick of cinnamon broken up. Stir in sugarenough to make it very sweet. When it has boiled strain it. Cutsome thin slices of bread, and (having pared off the crust) toastthem. Lay them in the bottom of a tureen, pour a little of the hotmilk over them, and cover them close, that they may soak. Beat theyolks of five eggs very light Set the milk on hot coals, and addthe eggs to it by degrees; stirring it all the time till itthickens. Then take it off instantly, lest it curdle, and pour itinto the tureen, boiling hot, over the bread. 

This will be still better if you cover the bottom with slices ofbaked apple. 

RICH BROWN SOUP. 

Take six pounds of the lean of fresh beef, cut from the bone. Stick it over with four dozen cloves. Season it with a tea-spoonfulof salt, a tea-spoonful of pepper, a tea-spoonful ofmace, and a beaten nutmeg. Slice half a dozen onions; fry them inbutter; chop them, and spread them over the meat after you haveput it into the soup-pot. Pour in five quarts of water, and stewit slowly for five or six hours; skimming it well. When the meathas dissolved into shreds, strain it, and return the liquid to thepot. Then add a tumbler and a half, or six wine glasses of claretor port wine. Simmer it again slowly till dinner time. When thesoup is reduced to three quarts, it is done enough. Put it into atureen, and send it to table. 

RICH WHITE SOUP. 

Take a pair of large fat fowls. Cut them up. Butter the inside ofthe soup-pot, and put in the pieces of fowl with two pounds of thelean of veal, cut into pieces, or with four calf's feet cut inhalf. Season them with a tea-spoonful of salt, a half tea-spoonfulof cayenne pepper, and a dozen blades of mace. Cover them withwater, and stew it slowly for an hour, skimming it well. Then takeout the breasts and wings of the fowls, and having cut off theflesh, chop it fine. Keep the pot covered, and the veal and theremainder of the fowls still stewing. 

Mix the chopped chicken with the grated crumb of about one quarterof a loaf of stale bread, (a six cent loaf, ) having soaked thecrumbs in a little warm milk. Have ready the yolks of four hardboiled eggs, a dozen sweet almonds, and half a dozen bitter onesblanched and broken small. Mix the egg and almonds with thechopped chicken and grated bread, and pound all in a mortar tillit is well incorporated. Strain the soup from the meat and fowl, and stir this mixture into the liquid, after it has stewed tillreduced to two quarts. Having boiled separately a quart of creamor rich milk, add it hot to the soup, a little at a time. Coverit, and let it simmer a few minutes longer. Then send it to table. 

These two soups (the brown and the white) are suited to dinnerparties. 

MEG MERRILIES' SOUP. 

Take four pounds of venison, or if you cannot procure venison youmay substitute the lean of fresh beef or mutton. Season it withpepper and salt, put it into a large pot, (break the bones and laythem on the meat, ) pour in four quarts of water, and boil it threehours, skimming it well. Then strain it, and put it into anotherpot. 

Cut up a hare or a rabbit, a pair of partridges, and a pair ofgrouse; or one of each, with a pheasant, a woodcock, or any othergame that you can most easily obtain. Season them and put theminto the soup. Add a dozen small onions, a couple of heads ofcelery cut small, and half a dozen sliced potatoes. Let the soupsimmer till the game is sufficiently done, and all the vegetablestender. 

This is the soup with which the gipsy, Meg Merrilies, regaledDominie Sampson. 

When game is used for soup, it must be newly killed, and quitefresh. 

VENISON SOUP. 

Take four pounds of freshly killed venison cut off from the bones, and one pound of ham in small slices. Add an onion minced, andblack pepper to your taste. Put only as much water as will coverit, and stew it gently for an hour, keeping the pot closelycovered. Then skim it well, and pour in a quart of boiling water. Add a head of celery cut into small pieces, and half a dozenblades of mace. Boil it gently two hours and a half. Then put in aquarter of a pound of butter, divided into small pieces and rolledin flour, and half a pint of port or Madeira wine. Let it boil aquarter of an hour longer, and then send it to table with the meatin it. 

HARE OR RABBIT SOUP. 

Take a large newly killed hare, or two rabbits; cut them up andwash the pieces. Save all the blood, (which adds much to theflavour of the hare, ) and strain it through a sieve. Put thepieces into a soup-pot with four whole onions stuck with a fewcloves, four or five blades of mace, a head of celery cut small, and a bunch of parsley with a large sprig of sweet marjoram andone of sweet basil, all tied together. Salt and cayenne to yourtaste. Pour in three quarts of water, and stew it gently an hourand a half. Then put in the strained blood and simmer it foranother hour, at least. Do not let it actually boil, as that willcause the blood to curdle. Then strain it, and pound half the meatin a mortar, and stir it into the soup to thicken it, and cut theremainder of the meat into small mouthfuls. Stir in, at the last, a jill or two glasses of red wine, and a large table-spoonful ofcurrant jelly. Boil it slowly a few minutes longer, and then putit into your tureen. It will be much improved by the addition ofabout a dozen and a half small force-meat balls, about the size ofa nutmeg. This soup will require cooking at least four hours. 

Partridge, pheasant, or grouse soup may be made in a similarmanner. 

If you have any clear gravy soup, you may cut up the hare, seasonit as above, and put it into a jug or jar well covered, and set inboiling water till the meat is tender. Then put it into the gravysoup, add the wine, and let it come to a boil. Send it to tablewith the pieces of the hare in the soup. 

When hare soup is made in this last manner, omit using the blood. 

MULLAGATAWNY SOUP, AS MADE IN INDIA. 

Take a quarter of an ounce of China turmeric, the third of anounce of cassia, three drachms of black pepper, two drachms ofcayenne pepper, and an ounce of coriander seeds. These must all bepounded fine in a mortar, and well mixed and sifted. They willmake sufficient curry powder for the following quantity of soup:

Take two large fowls, or three pounds of the lean of veal. Cut theflesh entirely from the bones in small pieces, and put it into astew-pan with two quarts of water. Let it boil slowly for half anhour, skimming it well. Prepare four large onions, minced andfried in two ounces of butter. Add to them the curry powder andmoisten the whole with broth from the stew-pan, mixed with alittle rice flour. When thoroughly mixed, stir the seasoning intothe soup, and simmer it till it is as smooth and thick as cream, and till the chicken or veal is perfectly tender. Then stir intoit the juice of a lemon; and five minutes after take up the soup, with the meat in it, and serve it in the tureen. 

Send to table separately, boiled rice on a hot-water dish to keepit warm, The rice is to be put into the plates of soup by thosewho eat it. 

To boil rice for this soup in the East India fashion:--Pick andwash half a pound in warm water. Put it into a sauce-pan. Pour twoquarts of boiling water over it, and cover the pan closely. Set itin a warm place by the fire, to cook gradually in the hot water. In an hour pour off all the water, and setting the pan on hotcoals, stir up and toss the rice with a fork, so as to separatethe grains, and to dry without hardening it. Do not use a spoon, as that will not loosen the grains sufficiently. 

MOCK TURTLE OR CALF'S HEAD SOUP. 

This soup will require eight hours to prepare. Take a large calf'shead, and having cleaned, washed, and soaked it, put it into a potwith a knuckle of veal, and the hock of a ham, or a few slices ofbacon; but previously cut off and reserve enough of the veal tomake two dozen small force-meat balls. Put the head and the othermeat into as much water as will cover it very well, so that it maynot be necessary to replenish it: this soup being always made veryrich. Let it boil slowly four hours, skimming it carefully. Assoon as no more scum rises, put in six potatoes, and threeturnips, all sliced thin; with equal proportions of parsley, sweetmarjoram and sweet basil, chopped fine; and pepper and salt toyour taste. 

An hour before you send the meat to table, make about two dozensmall force-meat balls of minced veal and beef-suet in equalquantities, seasoned with pepper and salt; sweet herbs, gratedlemon-peel, and powdered nutmeg and mace. Add some beaten yolk ofegg to make all these ingredients stick together. Flour the ballsvery well, and fry them in butter. Before you put them into thesoup, take out the head, and the other meat. Cut the meat from thehead in small pieces, and return it to the soup. When the soup isnearly done, stir in half a pint of Madeira. Have ready at least adozen egg-balls made of the yolks of hard-boiled eggs, grated orpounded in a mortar, and mixed with a little flour and sufficientraw yolk of egg to bind them. Make them up into the form and sizeof boy's marbles. Throw them into the soup at the last, and alsosqueeze in the juice of a lemon. Let it get another slow boil, andthen put it into the tureen. 

We omit a receipt for _real_ turtle soup, as when that veryexpensive, complicated, and difficult dish is prepared in aprivate family, it is advisable to hire a first-rate cook for theexpress purpose. 

An easy way is to get it ready made, in any quantity you please, from a turtle-soup house. 

OX TAIL SOUP

Three ox tails will make a large tureen full of soup. Desire thebutcher to divide them at the joints. Rub them with salt, and putthem to soak in warm water, while you prepare the vegetables. Putinto a large pot or stew-pan four onions peeled and quartered, abunch of parsley, two sliced carrots, two sliced turnips, and twodozen pepper corns. Then put in the tails, and pour on threequarts of water. 

Cover the pot, and set it on hot coals by the side of the fire. Keep it gently simmering for about three hours, supplying it wellwith fresh hot coals. Skim it carefully. When the meat is quitetender, and falls from the bones, strain the soup into anotherpot, and add to it a spoonful of mushroom catchup, and twospoonfuls of butter rubbed in flour. 

You may thicken it also with the pulp of a dozen onions firstfried soft, and then rubbed through a cullender. After it isthickened, let it just boil up, and then send it to table, withsmall squares of toasted bread in the tureen. 

OCHRA SOUP. 

Take a large slice of ham (cold boiled ham is best) and two poundsof the lean of fresh beef; cut all the meat into small pieces. Adda quarter of a pound of butter slightly melted; twelve largetomatas pared and cut small; five dozen ochras cut into slices notthicker than a cent; and salt and cayenne pepper to your taste. Put all these ingredients into a pot; cover them with boilingwater, and let them stew slowly for an hour. Then add three quartsof _hot_ water, and increase the heat so as to make the soupboil. Skim it well, and stir it frequently with a wooden or silverspoon. 

Boil it till the tomatas are all to pieces, and the ochrasentirely dissolved. Strain it, and then serve it up with toastedbread cut into dice, put in after it comes out of the pot. 

This soup will be improved by a pint of shelled Lima beans, boiledby themselves, and put into the tureen just before you send it totable. 

BEAN SOUP. 

Put two quarts of dried white beans into soak the night before youmake the soup, which should be put on as early in the day aspossible. 

Take five pounds of the lean of fresh beef--the coarse pieces willdo. Cut them up, and put them into your soup-pot with the bonesbelonging to them, (which should be broken to pieces, ) and a poundof bacon cut very small. If you have the remains of a piece ofbeef that has been roasted the day before, and so much under-donethat the juices remain in it, you may put it into the pot, and itsbones along with it. Season the meat with pepper and salt, andpour on it six quarts of water. As soon as it boils take off thescum, and put in the beans (having first drained them) and a headof celery cut small, or a table-spoonful of pounded celery-seed. Boil it slowly till the meat is done to shreds, and the beans alldissolved. Then strain it through a cullender into the tureen, andput into it small squares of toasted bread with the crust cut off. 

Some prefer it with the beans boiled soft, but not quitedissolved. In this case, do not strain it; but take out the meatand bones with a fork before you send it to table. 

PEAS SOUP. 

Soak two quarts of dried or split peas overnight. In the morningtake three pounds of the lean of fresh beef, and a pound of baconor pickled pork. Cut them into pieces, and put them into a largesoup-pot with the peas, (which must first be well drained, ) and atable-spoonful of dried mint rubbed to powder. Add five quarts ofwater, and boil the soup gently for three hours, skimming it well, and then put in four heads of celery cut small, or two table-spoonfulsof pounded celery seed. 

It must be boiled till the peas are entirely dissolved, so as tobe no longer distinguishable, and the celery quite soft. Thenstrain it into a tureen, and serve it up with toasted bread cut indice. Omit the crust of the bread. 

Stir it up immediately before it goes to table, as it is apt tosettle, and be thick at the bottom and thin at the top. 

GREEN PEAS SOUP. 

Take four pounds of knuckle of veal, and a pound of bacon. Cutthem to pieces, and put them into a soup kettle with a sprig ofmint and four quarts of water. Boil it moderately fast, and skimit well. When the meat is boiled to rags, strain it out, and putto the liquor a quart of young green peas. Boil them till they areentirely dissolved, and till they have thickened the soup, andgiven it a green colour. [Footnote: You may greatly improve thecolour by pounding a handful of spinach in a mortar, straining thejuice, and adding it to the soup about a quarter of an hour beforeit has done boiling. ]

Have ready two quarts of green peas that have been boiled inanother pot with a sprig of mint, and two or three lumps of loafsugar, (which will greatly improve the taste. ) After they haveboiled in this pot twenty minutes, take out the mint, put thewhole peas into the pot of soup, and boil all together about tenminutes. Then put it into a tureen, and send it to table. 

Never use hard old green peas for this soup, or for any otherpurpose. When they begin to turn yellow, it is time to leave themoff for the season. 

Lima bean soup may be made in the same manner. 

ASPARAGUS SOUP. 

Asparagus soup may be made in a similar manner to that of greenpeas. You must have four or five bunches of asparagus. Cut off thegreen tops, and put half of them into the soup, after the meat hasbeen boiled to pieces and strained out. The asparagus must beboiled till quite dissolved, and till it has given a green colourto the soup. Then take the remainder of the asparagus tops (whichmust all this time have been lying in cold water) and put theminto the soup, and let them boil about twenty minutes. Serve it upwith small squares of toast in the tureen. 

You may heighten the green of this soup by adding the juice of ahandful of spinach, pounded in a mortar and strained. Or you maycolour it with the juice of boiled spinach squeezed through acloth. The spinach juice should be put in fifteen or ten minutesbefore you take up the soup, as a short boiling in it will takeoff the peculiar taste. 

FRIAR'S CHICKEN, Cut up four pounds of knuckle of veal; season it with white pepperand salt: put it into a soup-pan and let it boil slowly till themeat drops from the bone. Then strain it off. Have ready a pair ofyoung fowls skinned, and cut up as you carve them at table. Seasonthem with white pepper, salt, and mace. Put them into the soup, add a handful of chopped parsley, and let them boil. When thepieces of chicken are all quite tender, have ready four or fiveeggs well beaten. Stir the egg into the soup, and take itimmediately off the fire lest it curdle. Serve up the chicken inthe soup. 

Rabbits may be substituted for fowls. 

CATFISH SOUP. 

Catfish that have been caught near the middle of the river aremuch nicer than those that are taken near the shore where theyhave access to impure food. The small white ones are the best. Having cut off their heads, skin the fish, and clean them, and cutthem in three. To twelve small catfish allow a pound and a half ofham. Cut the ham into small pieces, or slice it very thin, andscald it two or three times in boiling water, lest it be too salt. Chop together a bunch of parsley and some sweet marjoram strippedfrom the stalks. Put these ingredients into a soup kettle andseason them with pepper: the ham will make it salt enough. Add ahead of celery cut small, or a large table-spoonful of celery seedtied up in a bit of clear muslin to prevent its dispersing. Pat intwo quarts of water, cover the kettle, and let it boil slowly tillevery thing is sufficiently done, and the fish and ham quitetender. Skim it frequently. Boil in another vessel a quart of richmilk, in which you have melted a quarter of a pound of butterdivided into small bits and rolled in flour. Pour it hot to thesoup, and stir in at the last the beaten yolks of four eggs. Giveit another boil, just to take off the rawness of the eggs, andthen put it into a tureen, taking out the bag of celery seedbefore you send the soup to table, and adding some toasted breadcut into small squares. In making toast for soap, cut the breadthick, and pare off all the crust. 

This soup will be found very fine. 

Eel soup may be made in the same manner: chicken soup also. 

LOBSTER SOUP. 

Have ready a good broth made of a knuckle of veal boiled slowly inas much water as will cover it, till the meat is reduced to rags. It must then be well strained. 

Having boiled three fine middle-sized lobsters, extract all themeat from the body and claws. Bruise part of the coral in amortar, and also an equal quantity of the meat. Mix them welltogether. Add mace, nutmeg, cayenne, and a little grated lemon-peel;and make them up into force-meat balls, binding the mixturewith the yolk of an egg slightly beaten. 

Take three quarts of the veal broth, and put into it the meat ofthe lobsters cut into mouthfuls. Boil it together about twentyminutes. Then thicken it with the remaining coral, (which you mustfirst rub through a sieve, ) and add the force-meat balls, and alittle butter rolled in flour. Simmer it gently for ten minutes, but do not let it come to a boil, as that will injure the colour. Pour it into a tureen, and send it to table immediately. 

OYSTER SOUP. 

To two quarts of oysters add a pint of water, and let them set anhour. Then take them out of the liquor. Grate and roll fine adozen crackers. Put them into the liquor with a large lump offresh butter. When the grated biscuit has quite dissolved, add aquart of milk with a grated nutmeg, and a dozen blades of mace;and, if in season, a head of celery split fine and cut into smallpieces. Season it to your taste with pepper. 

Mix the whole together, and set it in a closely covered vesselover a slow fire. When it comes to a boil, put in the oysters; andwhen it comes to a boil again, they will be sufficiently done. 

Before you send it to table put into the tureen some toasted breadcut into small squares, omitting the crust. 

PLAIN OYSTER SOUP. 

Take two quarts of large oysters. Strain their liquor into a souppan; season it with a tea-spoonful of whole pepper, a tea-spoonfulof whole allspice, the same quantity of whole cloves, and seven oreight blades of mace. If the oysters are fresh, add a large tea-spoonfulof salt; if they are salt oysters, none is requisite. Setthe pan on hot coals, and boil it slowly (skimming it whennecessary) till you find that it is sufficiently flavoured withthe taste of the spice. In the mean time (having cut out the hardpart) chop the oysters fine, and season them with a powderednutmeg. Take the liquor from the fire, and strain out the spicefrom it. Then return it to the soup pan, and put the choppedoysters into it, with whatever liquid may have continued aboutthem. Add a quarter of a pound of butter, divided into little bitsand rolled in flour. Cover the pan, and let it boil hard aboutfive minutes. If oysters are cooked too much they become tough andtasteless. 

CLAM SOUP. 

Having put your clams into a pot of boiling water to make themopen easily, take them from the shells, carefully saving theliquor. To the liquor of a quart of opened clams, allow threequarts of water. Mix the water with the liquor of the clams andput it into a large pot with a knuckle of veal, the bone of whichshould be chopped in four places. When it has simmered slowly forfour hours, put in a large bunch of sweet herbs, a beaten nutmeg, a tea-spoonful of mace, and a table-spoonful of whole pepper, butno salt, as the salt of the clam liquor will be sufficient. Stewit slowly an hour longer, and then strain it. When you havereturned the liquor to the pot, add a quarter of a pound of butterdivided into four and each bit rolled in flour. Then put in theclams, (having cut them, in pieces, ) and let it boil fifteenminutes. Send it to table with toasted bread in it cut into dice. 

This soup will be greatly improved by the addition of small force-meatballs. Make them of cold minced veal or chicken, mixed withequal quantities of chopped suet and sweet marjoram, and a smallerproportion of hard-boiled egg, grated lemon-peel, and powderednutmeg. Pound all the ingredients together in a mortar, adding alittle pepper and salt. Break in a raw egg or two (in proportionto the quantity) to bind the whole together and prevent it fromcrumbling to pieces. When thoroughly mixed, make the force-meatinto small balls, and let them boil ten minutes in the soup, shortly before you send it to table. If you are obliged to makethem of raw veal or raw chicken they must boil longer. 

It will be a great improvement to cut up a yam and boil it in thesoup. 

Oyster soup may be made in this manner. 

PLAIN CLAM SOUP. 

Take a hundred clams, well washed, and put them into a large potof boiling water. This will cause the shells to open. As they opentake them out, and extract the clams, taking care to save theliquor. Mix with the liquor a quart of water, (or what will bemuch better, a quart of milk, ) and thicken it with butter rolledin flour. Add a large bunch of parsley tied up, and a large table-spoonfulof whole pepper. Put the liquid into a pot over amoderate fire. Make some little round dumplings (about the size ofa hickory nut) of flour and butter, and put them into the soup. When it comes to a boil, put in the clams, and keep them boilingan hour. Take them out before you send the soup to table. 

When the soup is done, take out the bunch of parsley. Have readysome toasted bread cut into small squares or dice. Put it into thesoup before you send it to table. 

You may make oyster soup in a similar manner. 

WATER SOUCHY. 

Cut up four flounders, or half a dozen perch, two onions, and abunch of parsley. Put them into three quarts of water, and boilthem till the fish go entirely to pieces, and dissolve in thewater. Then strain the liquor through a sieve, and put it into akettle or stew-pan. Have ready a few more fish with the heads, tails, and fins removed, and the brown skin taken off. Cut littlenotches in them, and lay them for a short time in very cold water. Then put them into the stew-pan with the liquor or soup-stock ofthe first fish. Season with pepper, salt, and mace, and add half apint of white wine or two table-spoonfuls of vinegar. Boil itgently for a quarter of an hour, and skim it well. 

Provide some parsley roots, cut into slices and boiled till verytender; and also a quantity of parsley leaves boiled nice andgreen. After the fish-pan has boiled moderately fifteen minutes, take it off the fire, and put in the parsley roots; also a littlemushroom catchup. 

Take out the fish and lay them in a broad deep dish, or in atureen, and then pour on the soup very gently for fear of breakingthem. Strew the green parsley leaves over the top. Have readyplates of bread and butter, which it is customary to eat withwater souchy. 

You may omit the wine or vinegar, and flavour the soup just beforeyou take it from the fire with essence of anchovy, or with anyother of the essences and compound fish-sauces that are in generaluse. 

Water souchy (commonly pronounced _sookey_) is a Dutch soup. It may be made of any sort of small fish; but flounders and perchare generally used for it. It is very good made of carp. 

FISH. 

REMARKS. 

In choosing fresh fish, select only those that are thick and firm, with bright scales and stiff fins; the gills a very lively red, and the eyes full and prominent. In the summer, as soon as theyare brought home, clean them, and put them in ice till you areready to cook them; and even then do not attempt to keep a freshfish till next day. Mackerel cannot be cooked too soon, as theyspoil more readily than any other fish. 

Oysters in the shell may be kept from a week to a fortnight, bythe following process. Cover them with water, and wash them cleanwith a birch broom. Then lay them with the deep or concave part ofthe shell undermost, and sprinkle each of them well with salt andIndian meal. Fill up the tub with cold water. Repeat this everyday; first pouring off the liquid of the day before. 

The tub must stand all the time in a cool cellar, and be coveredwell with an old blanket, carpeting, or something of the sort. 

If carefully attended to, oysters kept in this manner will notonly live but fatten. 

It is customary to eat fish only at the commencement of thedinner. Fish and soup are generally served up alone, before any ofthe other dishes appear, and with no vegetable but potatoes; itbeing considered a solecism in good taste to accompany them withany of the other productions of the garden except a little horseradish, parsley, &c. As garnishing. 

In England, and at the most fashionable tables in America, breadonly is eaten with fish. To this rule salt cod is an exception. 

TO BOIL FRESH SALMON

Scale and clean the fish, handling it as little as possible, andcutting it open no more than is absolutely necessary. Place it onthe strainer of a large fish-kettle and fill it up with coldwater. Throw in a handful of salt. Let it boil slowly. The lengthof time depends on the size and weight of the fish. You may allowa quarter of an hour to each pound; but experience alone candetermine the exact time. It must however be thoroughly done, asnothing is more disgusting than fish that is under-cooked. You maytry it with a fork. Skim it well or the colour will be bad. 

The minute it is completely boiled, lift up the strainer and restit across the top of the kettle, that the fish may drain, andthen, if you cannot send it to table immediately, cover it with asoft napkin or flannel several folds double, to keep it firm byabsorbing the moisture. 

Send it to table on a hot dish. Garnish with scraped horseradishand curled parsley. Have ready a small tureen of lobster sauce toaccompany the salmon. 

Take what is left of it after dinner, and put it into a deep dishwith a close cover. Having saved some of the water in which thefish was boiled, take a quart of it, and season it with half anounce of whole pepper, and half an ounce of whole allspice, half apint of the best vinegar, and a tea-spoonful of salt. Boil it; andwhen cold, pour it over the fish, and cover it closely again. In acold place, and set on ice, it will keep a day or two, and may beeaten at breakfast or supper. 

If much of the salmon has been left, you must proportion a largerquantity of the pickle. 

Boil salmon trout in a similar manner. 

TO BAKE FRESH SALMON WHOLE

Having cleaned a small or moderate sized salmon, season it withsalt, pepper, and powdered mace rubbed on it both outside and in. Skewer it with the tail turned round and put to the mouth. Lay iton a stand or trivet in a deep dish or pan, and stick it over withbits of butter rolled in flour. Put it into the oven, and baste itoccasionally, while baking, with its own drippings. 

Garnish it with horseradish and sprigs of curled parsley, laidalternately round the edge of the dish; and send to table with ita small tureen of lobster sauce. 

Salmon trout may be drest in the same manner. 

SALMON BAKED IN SLICES. 

Take out the bone and cut the flesh into slices. Season them withcayenne and salt. Melt two ounces of butter that has been rolledin flour, in a half pint of water, and mix with it two largeglasses of port wine, two table-spoonfuls of catchup, and twoanchovies. This allowance is for a small quantity of salmon. For alarge dish you must proportion the ingredients accordingly. Letthe anchovies remain in the liquid till they are dissolved. Thenstrain it and pour it over the slices of salmon. Tie a sheet ofbuttered paper over the dish, and put it into the oven. 

You may bake trout or carp in the same manner. 

SALMON STEAKS

Split the salmon and take out the bone as nicely as possible, without mangling the flesh. Then cut it into fillets or steaksabout an inch thick. Dry them lightly in a cloth, and dredge themwith flour. Take care not to squeeze or press them. Have readysome clear bright coals, such as are fit for beef-steaks. Let thegridiron be clean and bright, and rub the bars with chalk toprevent the fish from sticking. Broil the slices thoroughly, turning them with steak tongs. Send them to table hot, wrapped inthe folds of a napkin that has been heated. Serve up with themanchovy, or prawn, or lobster sauce. 

Many epicures consider this the best way of cooking salmon. 

Another way, perhaps still nicer, is to take some pieces of whitepaper and butter them well. Wrap in each a slice of salmon, securing the paper around them, with a string or pins. Lay them ona gridiron, and broil them over a clear but moderate fire, tillthoroughly done. Take off the paper, and send the cutlets to tablehot, garnished with fried parsley. 

Serve up with them prawn or lobster sauce in a boat. 

PICKLED SALMON. 

Take a fine fresh salmon, and having cleaned it, cut it into largepieces, and boil it in salted water as if for eating. Then drainit, wrap it in a dry cloth, and set it in a cold place till nextday. Then make the pickle, which must be in proportion to thequantity of fish. To one quart of the water in which the salmonwas boiled, allow two quarts of the best vinegar, one ounce ofwhole black pepper, one ounce of whole allspice, and a dozenblades of mace. Boil all these together in a kettle closelycovered to prevent the flavour from evaporating. When the vinegarthus prepared is quite cold, pour it over the salmon, and put onthe top a table-spoonful of sweet oil, which will make it keep thelonger. 

Cover it closely, put it in a dry cool place, and it will be goodfor many months. 

This is the nicest way of preserving salmon, and is approved byall who have tried it. Garnish with fennel. 

SMOKED SALMON. 

Cut the fish up the back; clean, and scale it, and take out theroe, but do not wash it. Take the bone neatly out. Rub it wellinside and out with a mixture of salt and fine Havanna sugar, inequal quantities, and a small portion of saltpetre. Cover the fishwith a board on which weights are placed to press it down, and letit lie thus for two days and two nights. Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces ofstick. Then hang it up and smoke it over a wood fire. It will besmoked sufficiently in five or six days. 

When you wish to eat it, cut off slices, soak them awhile inlukewarm water, and broil them for breakfast. 

TO BOIL HALIBUT. 

Halibut is seldom cooked whole; a piece weighing from four to sixpounds being generally thought sufficient. Score deeply the skinof the back, and when you put it into the kettle lay it on thestrainer with the back undermost. Cover it with cold water, andthrow in a handful of salt. Do not let it come to a boil too fast. Skim it carefully, and when it has boiled hard a few minutes, hangthe kettle higher, or diminish the fire under it, so as to let itsimmer for about twenty-five or thirty minutes. Then drain it, andsend it to table, garnished with alternate heaps of grated horseradishand curled parsley, and accompanied by a boat of egg-sauce. 

What is left of the halibut, you may prepare for the supper-tableby mincing it when cold, and seasoning it with a dressing of salt, cayenne, sweet oil, hard-boiled yolk of egg, and a largeproportion of vinegar. 

HALIBUT CUTLETS. 

Cut your halibut into steaks or cutlets about an inch thick. Wipethem with a dry cloth, and season them with salt and cayennepepper. Have ready a pan of yolk of egg well beaten, and a largeflat dish of grated bread crumbs. 

Put some fresh lard or clarified beef dripping into a frying pan, and hold it over a clear fire till it boils. Dip your cutlets intothe beaten egg, and then into the bread crumbs. Fry them of alight brown. Serve them up hot, with the gravy in the bottom ofthe dish. 

Salmon or any large fish may be fried in the same manner. 

Halibut cutlets are very fine cut quite thin and fried in the bestsweet oil, omitting the egg and bread crumbs. 

TO BROIL MACKEREL. 

Mackerel cannot be eaten in perfection except at the sea-side, where it can be had immediately out of the water. It loses itsflavour in a very few hours, and spoils sooner than any otherfish. Broiling is the best way of cooking it. 

Clean two fine fresh mackerel, and wipe them dry with a cloth. Split them open and rub them with salt. Spread some very brightcoals on the hearth, and set the gridiron over them well greased. Lay on the mackerel, and broil them very nicely, taking care notto let them burn. When one side is quite done, turn them on theother. Lay them, on a hot dish, and butter and pepper them beforethey go to table. Garnish them with lumps or pats of mincedpaisley mixed with butter, pepper and salt. 

BOILED MACKEREL. 

Clean the mackerel well, and let them lie a short time in vinegarand water. Then put them into the fish-kettle with cold water anda handful of salt. Boil them slowly. If small, they will besufficiently cooked in twenty minutes. When the eye starts and thetail splits they are done. Take them up immediately on findingthem boiled enough. If they stand any time in the water they willbreak. 

Serve them up with parsley sauce, and garnish the dish with lumpsof minced parsley. 

They are eaten with mustard. 

For boiling, choose those that have soft roes. 

Another way is to put them in cold salt and water, and let themwarm gradually for an hour. Then give them one hard boil, and theywill be done. 

TO BOIL SALT CODFISH. 

The day previous to that on which it is to be eaten, take the fishabout four o'clock in the afternoon, and put it into a kettle ofcold water. Then place it within the kitchen fire-place, so as tokeep it blood-warm. Next morning at ten, take out the fish, scrubit clean with a hard brash, and put it into a kettle of fresh coldwater, into which a jill of molasses has been stirred. Themolasses will be found an improvement. Place the kettle again nearthe fire, until about twenty minutes before dinner. Then hang itover the fire, and boil it hard a quarter of an hour, or a littlemore. 

When done, drain it, and cut it into large pieces. Wrap themclosely in a fine napkin and send them to table on a large dish, garnished round the edge with hard-boiled eggs, either cut inhalf, or in circular slices, yolks and whites together. Have readyin a small tureen, egg-sauce made with, drawn butter, thickenedwith hard-boiled eggs chopped fine. Place on one side of the fisha dish of mashed potatoes, on the other a dish of boiled parsnips. 

The most usual way of preparing salt cod for eating when it comesto table, is (after picking out all the bones) to mince it fine onyour plate, and mix it with mashed potato, parsnip, and egg-sauce;seasoning it to your taste with cayenne and mustard. What is leftmay be prepared for breakfast nest morning. It should be put intoa skillet or spider, which must be well buttered inside, and setover hot coals to warm and brown. Or it may be made up into smallcakes and fried. 

You may add to the mixture onions boiled and chopped. 

TO BOIL FRESH COD. 

Having washed and cleaned the fish, leave out the roe and liver;rub some salt on the inside, and if the weather is very cold youmay keep it till next day. Put sufficient water in the fish-kettleto cover the fish very well, and add to the water a large handfulof salt. As soon as the salt is entirely melted put in the fish. Avery small codfish will be done in about twenty minutes, (afterthe water has boiled;) a large one will take half an hour, ormore. Garnish with the roe and liver fried, or with scrapedhorseradish. Send it to table with oyster-sauce in a boat. Or youmay make a sauce by flavouring your melted butter with a glass ofport wine, and an anchovy boned and minced. 

ANOTHER WAY OF BOILING FRESH COD. 

Put the fish into cold water with a handful of salt, and let itslowly and gradually warm for three hours if the cod is large, andtwo hours if it is small. Then increase the fire, and boil it hardfor a few minutes only. 

BAKED SHAD. 

Keep on the head and fins. Make a force-meat or stuffing of gratedbread crumbs, cold boiled ham or bacon minced fine, sweetmarjoram, pepper, salt, and a little powdered mace or cloves. Moisten it with beaten yolk of egg. Stuff the inside of the fishwith it, reserving a little to rub over the outside, having firstrubbed the fish all over with yolk of egg. Lay the fish in a deeppan, putting its tail to its mouth. Pour into the bottom of thepan a little water, and add a jill of port wine, and a piece ofbutter rolled in flour. Bake it well, and when it is done, send itto table with the gravy poured round it. Garnish with slices oflemon. 

Any fish may be baked in the same manner. 

A large fish of ten or twelve pounds weight, will require abouttwo hours baking. 

TO BROIL A SHAD. 

Split and wash the shad, and afterwards dry it in a cloth. Seasonit with salt and pepper. Have ready a bed of clear bright coals. Grease your gridiron well, and as soon as it is hot lay the shadupon it, and broil it for about a. Quarter of an hour or more, according to the thickness. Butter it well, and send it to table. You may serve with it melted butter in a sauce-boat. 

Or you may cut it into three pieces and broil it withoutsplitting. It will then, of course, require a longer time. If donein this manner, send it to table with melted butter poured overit. 

BOILED ROCK-FISH. 

Having cleaned the rock-fish, put it into a fish-kettle with waterenough to cover it well, having first dissolved a handful of saltin the water. Set it over a moderate fire, and do not let it boiltoo fast. Skim it well. 

When done, drain it, and put it on a large dish. Have ready a feweggs boiled hard. Cut them in half, and lay them closely on theback of the fish in a straight line from the head to the tail. Send with it in a boat, celery sauce flavoured with a littlecayenne. 

SEA BASS OR BLACK FISH. 

May be boiled and served up in the above manner. 

PICKLED ROCK-FISH. 

Have ready a large rock-fish. Put on your fish-kettle with asufficiency of water to cover the fish amply; spring or pump wateris best. As soon as the water boils, throw in a tea-cup full ofsalt, and put in the fish. Boil it gently for about half an hour, skimming it well. Then take it out, and drain it, laying itslantingly. Reserve a part of the water in which the fish has beenboiled, and season it to your taste with whole cloves, allspice, and mace. Boil it up to extract the strength from the spice, andafter it has boiled add to it an equal quantity of the bestvinegar. You must have enough of this liquid to cover the fishagain. When the fish is quite cold, cut off the head and tail, andcut the body into large pieces, extracting the back-bone. Put itinto a stone jar, and when the spiced liquor is cold, pour it onthe fish, cover the jar closely, and set it in a cool place. Itwill be fit for use in a day or two, and if well secured from theair, and put into a cold place will keep a fortnight. 

FRIED PERCH. 

Having cleaned the fish and dried them, with a cloth, lay them, side by side, on a board or large dish; sprinkle them with salt, and dredge them with flour. After a while turn them, and salt anddredge the other side. Put some lard or fresh beef-dripping into afrying-pan, and hold it over the fire. When the lard boils, put inthe fish and fry them of a yellowish brown. Send to table withthem in a boat, melted butter flavoured with anchovy. 

Flounders or other small fish may be fried in the same manner. 

You may know when the lard or dripping is hot enough, by dippingin the tail of one of the fish. If it becomes crisp immediately, the lard is in a proper state for frying. Or you may try it with apiece of stale bread which will become brown directly, if the lardis in order. 

There should always be enough of lard to cover the fish entirely. After they have fried five minutes on one side, turn them and frythem five minutes on the other. Skim the lard or dripping alwaysbefore you put in the fish. 

TO FRY TROUT. 

Having cleaned the fish, and cut off the fins, dredge them withflour. Have ready some beaten yolk of egg, and in a separate dishsome grated bread crumbs. Dip each fish into the egg, and thenstrew them with bread crumbs. Put some butter or fresh beef-drippinginto a frying-pan, and hold it over the fire till it isboiling hot; then, (having skimmed it, ) put in the fish and frythem. 

Prepare some melted butter with a spoonful of mushroom-catchup anda spoonful of lemon-pickle stirred into it. Send it to table in asauce-boat to eat with the fish. 

You may fry carp and flounders in the same manner. 

TO BOIL TROUT. 

Put a handful of salt into the water. When it boils put in thetrout. Boil them fast about twenty minutes, according to theirsize. 

For sauce, send with them melted butter, and put some soy into it;or flavour it with catchup. 

FRIED SEA BASS. 

Score the fish on the back with a knife, and season them with saltand cayenne pepper. Cut some small onions in round slices, andchop fine a bunch of parsley. Put some butter into a frying-panover the fire, and when it is boiling hot lay in the fish. Whenthey are about half done put the onions and parsley into the pan. Keep turning the fish that the onions and parsley may adhere toboth sides. When quite done, put them into the dish in which theyare to go to table, and garnish the edge of the dish with hardboiled eggs cut in round slices. 

Make in the pan in which they have been fried, a gravy, by addingsome butter rolled in flour, and a small quantity of vinegar. Pourit into the dish with the fish. 

STURGEON CUTLETS OR STEAKS. 

This is the most approved way of dressing sturgeon. Carefully takeoff the skin, as its oiliness will give the fish a strong anddisagreeable taste when cooked. Cut from the tail-piece slicesabout half an inch thick, rub them with salt, and broil them overa clear fire of bright coals. Butter them, sprinkle them withcayenne pepper, and send them to table hot, garnished with slicedlemon, as lemon-juice is generally squeezed over them when eaten. 

Another way is to make a seasoning of bread-crumbs, sweet herbs, pepper and salt. First dip the slices of sturgeon, in beaten yolkof egg, then cover them with seasoning, wrap them up closely insheets of white paper well buttered, broil them over a clear fire, and send them to table either with or without the papers. 

STEWED CARP. 

Having cut off the head, tail, and fins, season the carp withsalt, peppers and powdered mace, both, inside and out. Rub theseasoning on very well, and let them lay in it an hour, Then putthem into a stew-pan with a little parsley shred fine, a wholeonion, a little sweet marjoram, a tea-cup of thick cream or veryrich milk, and a lump of butter rolled in flour. Pour insufficient water to cover the carp, and let it stew half an hour. 

Perch may be done in the same way. 

You may dress a piece of sturgeon in this manner, but you mustfirst boil it for twenty minutes to extract the oil. Take off theskin before you proceed to stew the fish. 

CHOWDER. 

Take a pound or more of salt pork, and having half boiled it, cutit into slips, and with some of them cover the bottom of a pot. Then strew on some sliced onion. Have ready a large fresh cod, oran equal quantity of haddock, tutaug, or any other firm fish. Cutthe fish into large pieces, and lay part of it on the pork andonions. Season it with pepper. Then cover it with a layer ofbiscuit, or crackers that have been previously soaked in milk orwater. You may add also a layer of sliced potatoes. 

Next proceed with a second layer of pork, onions, fish, &c. Andcontinue as before till the pot is nearly full; finishing withsoaked crackers. Pour in about a pint and a half of cold water. Cover it close, set it on hot coals, and let it simmer about anhour. Then skim it, and turn it out into a deep dish. Leave thegravy in the pot till you have thickened it with a piece of butterrolled in flour, and some chopped parsley. Then give it one boilup, and pour it hot into the dish. 

Chowder may be made of clams, first cutting off the hard part. 

SHELL FISH

PICKLED OYSTERS. 

Take a hundred and fifty fine large oysters, and pick offcarefully the bits of shell that may be sticking to them. Lay theoysters in a deep dish, and then strain the liquor over them. Putthem into an iron skillet that is lined with porcelain, and addsalt to your taste. Without salt they will not be firm enough. Setthe skillet on hot coals, and allow the oysters to simmer tillthey are heated all through, but not till they boil. Then take outthe oysters and put them into a stone jar, leaving the liquor inthe skillet. Add to it a pint of clear strong vinegar, a largetea-spoonful of blades of mace, three dozen whole cloves, andthree dozen whole pepper corns. Let it come to a boil, and whenthe oysters are quite cold in the jar, pour the liquor oh them. 

They are fit for use immediately, but are better the next day. Incold weather they will keep a week. 

If you intend sending them a considerable distance you must allowthe oysters to boil, and double the proportions of the pickle andspice. 

FRIED OYSTERS. 

Get the largest and finest oysters. After they are taken from theshell wipe each of them quite dry with a cloth. Then beat up in apan yolk of egg and milk, (in the proportion of two yolks to halfa jill or a wine glass of milk, ) and grate some stale broad gratedvery fine in a large flat dish. Cut up at least half a pound offresh butter in the frying-pan, and hold it over the fire till itis boiling hot. Dip the oysters all over lightly in the mixture ofegg and milk, and then roll them up and down in the grated bread, making as many crumbs stick to them as you can. 

Put them into the frying-pan of hot butter, and keep it over a hotfire. Fry them brown, turning them that they may be equallybrowned on both sides. If properly done they will be crisp, andnot greasy. 

Serve them, dry in a hot dish, and do not pour over them thebutter that may be left in the pan when they are fried. 

Oysters are very good taken out of the shells and broiled on agridiron. 

SCOLLOPED OYSTERS. 

Having grated a sufficiency of stale bread, butter a deep dish, and line the sides and bottom thickly with bread crumbs. Then putin a layer of seasoned oysters, with a few very small bits ofbutter on them. Cover them thickly with crumbs, and put in anotherlayer of oysters and butter, till the dish is filled up, having athick layer of crumbs on the top. Put the dish into an oven, andbake them a very short time, or they will shrivel. Serve them uphot. 

You may bake them in large clam shells, or in the tin scollopshells made for the purpose. Butter the bottom of each shell;sprinkle it with bread crumbs; lay on the oysters seasoned withcayenne and nutmeg, and put a morsel of butter on each. Fill upthe shells with a little of the oyster liquor thickened with breadcrumbs, and set them on a gridiron over coals, browning themafterwards with a red-hot shovel. 

STEWED OYSTERS. 

Put the oysters into a sieve, and set it on a pan to drain theliquor from them. Then cut off the hard part, and put the oystersinto a stew-pan with some whole pepper, a few blades of mace, andsome grated nutmeg. Add a small piece of butter rolled in flour. Then pour over them about half of the liquor, or a little more. Set the pan on hot coals, and simmer them gently about fiveminutes. Try one, and if it tastes raw cook them a little longer. Make some thin slices of toast, having cut off all the crust. Butter the toast and lay it in the bottom of a deep dish. Put theoysters upon it with the liquor in which they were stewed. 

The liquor of oysters should never be thickened by stirring inflour. It spoils the taste, and gives them a sodden anddisagreeable appearance, and is no longer practised by good cooks. 

OYSTER FRITTERS. 

Have ready some of the finest and largest oysters; drain them fromthe liquor and wipe them dry. 

Beat six eggs very light, and stir into them gradually six table-spoonfulsof line sifted flour. Add by degrees a pint and a halfof rich milk and some grated nutmeg, and beat it to a smoothbatter. 

Make your frying-pan very hot, and put into it a piece of butteror lard. When it has melted and begins to froth, put in a smallladle-full of the batter, drop an oyster in the middle of it, andfry it of a light brown. Send them to table hot. 

If you find your batter too thin, so that it spreads too much inthe frying-pan, add a little more flour beaten well into it. If itis too thick, thin it with some additional milk. 

OYSTER PIE. 

Make a puff-paste, in the proportion of a pound and a half offresh butter to two pounds of sifted flour. Roll it out ratherthick, into two sheets. Butter a deep dish, and line the bottomand sides of it with paste. Fill it up with crusts of bread forthe purpose of supporting the lid while it is baking, as theoysters will be too much done if they are cooked in the pie. Coverit with the other sheet of paste, having first buttered the flatrim of the dish. Notch the edges of the pie handsomely, orornament them with leaves of paste which you may form with tincutters made for the purpose. Make a little slit in the middle ofthe lid, and stick firmly into it a paste tulip or other flower. Put the dish into a moderate oven, and while the paste is bakingprepare the oysters, which should he large and fresh. Put theminto a stew-pan with half their liquor thickened with yolk of eggboiled hard and grated, enriched with pieces of butter rolled inbread crumbs, and seasoned with mace and nutmeg. Stew the oystersfive minutes. When the paste is baked, carefully take off the lid, remove the pieces of bread, and put in the oysters and gravy. Replace the lid, and send the pie to table warm. 

TO BOIL A LOBSTER. 

Put a handful of salt into a large kettle or pot of boiling water. When the water boils very hard put in the lobster, having firstbrushed it, and tied the claws together with a bit of twine. Keepit boiling from half an hour to an hour in proportion to its size. If boiled too long the meat will be hard and stringy. When it isdone, take it out, lay it on its claws to drain, and then wipe itdry. Send it to table cold, with the body and tail split open, andthe claws taken off. Lay the large claws next to the body, and thesmall ones outside. Garnish with double parsley. 

It is scarcely necessary to mention that the head of a lobster, and what are called the lady-fingers are not to be eaten. 

TO DRESS LOBSTER COLD. 

Put a table-spoonful of cold water on a clean plate and with theback of a wooden spoon mash into it the coral or scarlet meat ofthe lobster, adding a salt-spoonful of salt, and about the samequantity of cayenne. On another part of the plate mix welltogether with the back of the spoon two table-spoonfuls of sweetoil, and a tea-spoonful of made mustard. Then mix the whole tillthey are well incorporated and perfectly smooth, adding, at thelast, three table-spoonfuls of vinegar. 

This quantity of seasoning is for a small lobster. For a largeone, more of course will be required. Many persons add a tea-spoonfulof powdered white sugar, thinking that it gives amellowness to the whole. 

The meat of the body and claws of the lobster must be carefullyextracted from the shell and minced very small When the dressingis smoothly and thoroughly amalgamated mix the meat with it, andlet it be handed round to the company. 

The vinegar from a jar of Indian pickle is by some preferred forlobster dressing. 

You may dress the lobster immediately _before_ you send it totable. When the dressing and meat are mixed together, pile it in adeep dish, and smooth it with the back of a spoon. Stick a bunchof the small claws in the top, and garnish with curled parsley. 

Very large lobsters are not the best, the meat being coarse andtough. 

STEWED LOBSTER. 

Having boiled the lobster, extract the meat from the shell, andcut it into very small pieces. Season it with a powdered nutmeg, afew blades of mace, and cayenne and salt to your taste. Mix withit a quarter of a pound of fresh butter cut small, and two glassesof white wine or of vinegar. Put it into a stew-pan, and set it onhot coals. Stew it about twenty minutes, keeping the pan closelycovered lest the flavour should evaporate. Serve it up hot. 

If you choose, you can send it to table in the shell, which mustfirst be nicely cleaned. Strew the meat over with sifted bread-crumbs, and brown the top with a salamander, or a red hot shovelheld over it. 

FRICASSEED LOBSTER. 

Put the lobster into boiling salt and water, and let it boilaccording to its size from a quarter of an hour to half an hour. The intention is to have it parboiled only, as it is afterwards tobe fricasseed. Extract the meat from the shell, and cut it intosmall pieces. Season it with white pepper, salt, and nutmeg; andput it into a stew-pan with as much cream as will cover it. Keepthe lid close; set the pan on hot coals, and stew it slowly forabout as long a time as it was previously boiled. Just before youtake it from the fire, stir in the beaten yolk of an egg. Send itto table in a small dish placed on a larger one, and arrange thesmall claws nicely round it on the large dish. 

POTTED LOBSTER. 

Parboil the lobster in boiling water well salted. Then pick outall the meat from the body and claws, and beat it in a mortar withnutmeg, mace, cayenne, and salt, to your taste. Beat the coralseparately. Then put the pounded meat into a large potting can ofblock tin with a cover. Press it down hard, having arranged it inalternate layers of white meat and coral to give it a marbled orvariegated appearance. Cover it with fresh butter, and put it intoa slow oven for half an hour. When cold, take off the butter andclarify it, by putting it into a jar, which, must be set in a panof boiling water. Watch it well, and when it melts, carefully skimoff the buttermilk which will rise to the top. When no more scumrises, take it off and let it stand for a few minutes to settle, and then strain it through a sieve. 

Put the lobster into small potting-cans, pressing it down veryhard. Pour the clarified butter over it, and secure the coverstightly. 

Potted lobster is used to lay between thin slices of bread assandwiches. The clarified butter that accompanies it is excellentfor fish sauce. 

Prawns and crabs may be potted in a similar manner. 

LOBSTER PIE. 

Put two middle-sized lobsters into boiling salt and water. Whenthey are half boiled, take the meat from the shell, cut it intovery small pieces, and put it into a pie dish. Break up theshells, and stew them in a very little water with half a dozenblades of mace and a wine-glass of vinegar. Then strain off theliquid. Beat the coral in a mortar, and thicken the liquid withit. Pour this into the dish of lobster to make the gravy. Seasonit with cayenne, salt, and mushroom catchup, and add bits ofbutter. Cover it with a lid of paste, made in the proportion ofhalf a pound of butter to a pound of flour, notched handsomely, and ornamented with paste leaves. Do not send it to table till ithas cooled. 

TO BOIL PRAWNS. 

Throw a handful of salt into a pot of boiling water. When it boilsvery hard, put in the prawns. Let them boil a quarter of an hour, and when you take them out lay them on a sieve to drain, and thenwipe them on a dry cloth, and put them aside till quite cold. 

Lay a handful of curled parsley in the middle of a dish. Put oneprawn on the top of it, and lay the others, all round, as close asyou can, with the tails outside. Garnish with parsley. 

Eat them with salt, cayenne, sweet oil, mustard and vinegar, mixedtogether as for lobsters. 

CRABS

Crabs are boiled in the same manner, and in serving up may bearranged like prawns. 

HOT CRABS. 

Having boiled the crabs, extract all the meat from the shell, cutit fine, and season it to your taste with nutmeg, salt, andcayenne pepper. Add a bit of butter, some grated bread crumbs, andsufficient vinegar to moisten it. Fill the back-shells of the crabwith the mixture; set it before the fire, and brown it by holdinga red-hot shovel or a salamander a little above it. 

Cover a large dish, with small slices of dry toast with the crustcut off. Lay on each slice a shell filled with the crab. The shellof one crab will contain the meat of two. 

COLD CRABS. 

Having taken all the meat out of the shells, make a dressing withsweet oil, salt, cayenne pepper, mustard and vinegar, as forlobster. You may add to it some hard-boiled yolk of egg, mashed inthe oil. Put the mixture into the back shells of the crabs, andserve it up. Garnish with the small claws laid nicely round. 

SOFT CRABS. 

These crabs must be cooked directly, as they will not keep tillnext day. 

Remove the spongy substance from each side of the crab, and alsothe little sand-bag. Put some lard into a pan, and when it isboiling hot, fry the crabs in it. After you take them out, throwin a handful of parsley, and let it crisp; but withdraw it beforeit loses its colour. Strew it over the crabs when you dish them. 

Make the gravy by adding cream or rich milk to the lard, with somechopped parsley, pepper and salt. Let them all boil together for afew minutes, and then serve it up in a sauce-boat. 

TERRAPINS. 

Have ready a pot of boiling water. When it is boiling very hardput in the terrapins, and let them remain in it till quite dead. Then take them out, pull off the outer skin and the toe-nails, wash the terrapins in warm water and boil them again, allowing atea-spoonful of salt to each terrapin. When the flesh becomesquite tender so that you can pinch it off, take them out of theshell, remove the sand-bag, and the gall, which you must becareful not to break, as it will make the terrapin so bitter as tobe uneatable. Cut up all the other parts of the inside with themeat, and season it to your taste with black and cayenne pepper, and salt. Put all into a stew-pan with the juice or liquor that ithas given out in cutting up, but not any water. To every twoterrapins allow a quarter of a pound of butter divided into piecesand rolled in flour, two glasses of Madeira, and the yolks of twoeggs. The eggs must be beaten, and not stirred in till a momentbefore it goes to table. Keep it closely covered. Stew it gentlytill every thing is tender, and serve it up hot in a deep dish. 

Terrapins, after being boiled by the cook, may be brought to tableplain, with all the condiments separate, that the company maydress them according to taste. 

For this purpose heaters or chafing-dishes must be provided foreach plate. 

PICKLED LOBSTER. 

Take half a dozen fine lobsters. Put them into boiling salt andwater, and when they are all done, take them out and extract allthe meat from the shells, leaving that of the claws as whole aspossible, and cutting the flesh of the body into large piecesnearly of the same size. Season a sufficient quantity of vinegarvery highly with whole pepper-corns, whole cloves, and wholeblades of mace. Put the pieces of lobster into a stew-pan, andpour on just sufficient vinegar to keep them well covered. Set itover a moderate fire; and when it has boiled hard about fiveminutes, take out the lobster, and let the pickle boil by itselffor a quarter of an hour. When the pickle and lobster are bothcold, put them together into a broad flat stone jar. Cover itclosely, and set it away in a cool place. 

Eat the pickled lobster with oil, mustard, and vinegar, and havebread and butter with it. 

DIRECTIONS FOR COOKING MEAT. 

BEEF. 

GENERAL REMARKS. 

When beef is good, it will have a fine smooth open grain, and itwill feel tender when squeezed or pinched in your fingers. Thelean should be of a bright carnation red, and the fat white ratherthan yellow--the suet should be perfectly white. If the lean looksdark or purplish, and the fat very yellow, do not buy the meat. 

See that the butcher has properly jointed the meat before it goeshome. For good tables, the pieces generally roasted are thesirloin and the fore and middle ribs. In genteel houses otherparts are seldom served up as _roast-beef_. In small familiesthe ribs are the most convenient pieces. A whole sirloin is toolarge, except for a numerous company, but it is the piece mostesteemed. 

The best beef-steaks are those cut from the ribs, or from theinner part of the sirloin. All other pieces are, for this purpose, comparatively hard and tough. 

The round is generally corned or salted, and boiled. It is alsoused for the dish called beef à-la-mode. 

The legs make excellent soup; the head and tail are also used forthat purpose. 

The tongue when fresh is never cooked except for mince-pies. Corned or salted it is seldom liked, as in that state it has afaint sickly taste that few persons can relish. But when pickledand afterwards smoked (the only good way of preparing a tongue) itis highly and deservedly esteemed. 

The other pieces of the animal are generally salted and boiled. Orwhen fresh they may be used for soup or stews, if not too fat. 

If the state of the weather will allow you to keep fresh beef twoor three days, rub it with salt, and wrap it in a cloth. 

In summer do not attempt to keep it more than twenty-four hours;and not then unless you can conveniently lay it in ice, or in aspring-house. 

In winter if the beef is brought from market frozen, do not cookit that day unless you dine very late, as it will be impossible toget it sufficiently done--meat that has been frozen requiringdouble the usual time. To thaw it, lay it in cold water, which isthe only way to extract the frost without injuring the meat. Itshould remain in the water three hours, or more. 

TO ROAST BEEF. 

The fire should be prepared at least half an hour before the beefis put down, and it should be large, steady, clear, and bright, with plenty of fine hot coals at the bottom. 

The best apparatus for the purpose is the well-known roasterfrequently called a tin-kitchen. 

Wash the meat in cold water, and then wipe it dry, and rub it withsalt. Take care not to run the spit through the best parts of it. It is customary with some cooks to tie blank paper over the fat, to prevent it from melting and wasting too fast. 

Put it evenly into the roaster, and do not set it too near thefire, lest the outside of the meat should be burned before theinside is heated. 

Put some nice beef-dripping or some lard into the pan or bottom ofthe roaster, and as soon as it melts begin to baste the beef withit; taking up the liquid with a long spoon, and pouring it overthe meat so as to let it trickle down again, into the pan. Repeatthis frequently while it is roasting; after a while you can basteit with its own fat. Turn the spit often, so that the meat may beequally done on all sides. 

Once or twice draw back the roaster, and improve the fire byclearing away the ashes, bringing forward the hot coals, andputting on fresh fuel at the back. Should a coal fall into thedripping-pan take it out immediately. An allowance of about twentyminutes to each pound of meat is the time commonly given forroasting; but this rule, like most others, admits of exceptionsaccording to circumstances. Also, some persons like their meatvery much done; others prefer it rare, as it is called. In summer, meat will roast in a shorter time than in winter. 

When the beef is nearly done, and the steam draws towards thefire, remove the paper that has covered the fat part, sprinkle ona little salt, and having basted the meat well with the dripping, pour off nicely (through the spout of the roaster) all the liquidfat from the top of the gravy. 

Lastly, dredge the meat very lightly with a little flour, andbaste it with fresh butter. This will give it a delicate froth. Tothe gravy that is now running from the meat add nothing but a tea-cupof boiling water. Skim it, and send it to table in a boat. Serve up with the beef in a small deep plate, scraped horseradishmoistened with vinegar. 

Fat meat requires more roasting than lean, and meat that has beenfrozen will take nearly double the usual time. 

Basting the meat continually with flour and water is a badpractice, as it gives it a coddled parboiled appearance, anddiminishes the flavour. 

These directions for roasting beef will apply equally to mutton. 

Pickles are generally eaten with roast beef. French mustard is anexcellent condiment for it. In carving begin by cutting a slicefrom the side. 

TO SAVE BEEF-DRIPPING. 

Pour off through the spout of the roaster or tin-kitchen, all thefat from the top of the gravy, after you have done basting themeat with it. Hold a little sieve under the spout, and strain thedripping through it into a pan. Set it away in a cool place; andnext day when it is cold and congealed, turn the cake of fat, andscrape with a knife the sediment from the bottom. Pat the drippinginto a jar; cover it tightly, and set it away in the refrigerator, or in the coldest place you have. It will be found useful forfrying, and for many other purposes. 

Mutton-dripping cannot be used for any sort of cooking, as itcommunicates to every thing the taste of tallow. 

BAKED BEEF. 

This is a plain family dish, and is never provided for company. 

Take a nice but not a fat piece of fresh beef. Wash it, rub itwith salt, and place it on a trivet in a deep block tin or ironpan. Pour a little water into the bottom, and put under and roundthe trivet a sufficiency of pared potatoes, either white or sweetones. Put it into a hot oven, and let it bake till thoroughlydone, basting it frequently with its own gravy. Then transfer itto a hot dish, and serve up the potatoes in another. Skim thegravy, and send it to table in a boat. 

Or you may boil the potatoes, mash them with milk, and put theminto the bottom of the pan about half an hour before the meat isdone baking. Press down the mashed potatoes hard with the back ofa spoon, score them in cross lines over the top, and let them, brown under the meat, serving them up laid round it. 

Instead of potatoes, you may put in the bottom of the pan what iscalled a Yorkshire pudding, to be baked under the meat. 

To make this pudding, --stir gradually four table-spoonfuls offlour into a pint of milk, adding a salt-spoon of salt. Beat threeeggs very light, and mix them gradually with the milk and flour. See that the batter is not lumpy. Do not put the pudding under themeat at first, as if baked too long it will be hard and solid. After the meat has baked till the pan is quite hot and wellgreased with the drippings, you may put in the batter; havingcontinued stirring it till the last moment. 

If the pudding is so spread over the pan as to be but an inchthick, it will require about two hours baking, and need not beturned. If it is thicker than an inch, you must (after it is brownon the top) loosen it in the pan, by inserting a knife beneath it, and having cut it across into four pieces, turn them all nicelythat the other side may be equally done. But this pudding islighter and better if laid so thin as not to require turning. 

When you serve up the beef lay the pieces of pudding round it, tobe eaten with the meat. 

Veal may be baked in this manner with potatoes or a pudding. Alsofresh pork. 

TO BOIL CORNED OR SALTED BEEF. 

The best piece is the round. You may either boil it whole, ordivide it into two, or even three pieces if it is large, takingcare that each piece shall have a portion of the fat. Wash itwell; and, if very salt, soak it in two waters. Skewer it uptightly and in a good compact shape, wrapping the flap piecefirmly round it. Tie it round with broad strong tape, or with astrip of coarse linen. Put it into a large pot, and cover it wellwith water. It will be found a convenience to lay it on a fishdrainer. 

Hang it over a moderate fire that it may heat gradually allthrough. Carefully take off the scum as it rises, and when no moreappears, keep the pot closely covered, and let it boil slowly andregularly, with the fire at an equal temperature. Allow threehours and a half to a piece weighing about twelve pounds, and fromthat to four or five hours in proportion to the size. Turn themeat twice in the pot while it is boiling. Put in some carrots andturnips about two hours after the meat. Many persons boil cabbagein the same pot with the beef, but it is a much nicer way to dothe greens in a separate vessel, lest they become saturated withthe liquid fat. Cauliflower or brocoli (which are frequentaccompaniments to corned beef) should never be boiled with it. 

Wash the cabbage in cold water, removing the outside leaves, andcutting the stalk close. Examine all the leaves carefully, lestinsects should be lodged among them. If the cabbage is large, divide it into quarters. Put it into a pot of boiling water with ahandful of salt, and boil it till the stalk is quite tender. Halfan hour will generally be sufficient for a small young cabbage; anhour for a large full-grown one. Drain it well before you dish it. If boiled separately from the meat, have ready some melted butterto eat with it. 

Should you find the beef under-done, you may reboil it next day;putting it into boiling-water and letting it simmer for half anhour or more, according to its size. 

Cold corned beef will keep very well for some days wrapped inseveral folds of a thick linen cloth, and set away in a cool dryplace. 

In carving a round of beef, slice it horizontally and very thin. Do not help any one to the outside pieces, as they are generallytoo hard and salt. French mustard is very nice with corned beef. [Footnote: French mustard is made of the very best mustard powder, diluted with vinegar, and flavoured with minced tarragon leaves, and a minced clove of garlic; all mixed with a wooden spoon. ]

This receipt will apply equally to any piece of corned beef, except that being less solid than the round, they will, inproportion to their weight, require rather less time to boil. 

In dishing the meat, remove the wooden skewers and substituteplated or silver ones. 

Many persons think it best (and they are most probably right) tostew corned beef rather than to boil it. If you intend to stew it, put no more water in the pot than will barely cover the meat, andkeep it gently simmering over a slow fire for four, five, or sixhours, according to the size of the piece. 

TO BROIL BEEF-STEAKS. 

The best beef-steaks are those cut from the ribs or from theinside of the sirloin. All other parts are for this purposecomparatively hard and tough. 

They should be cut about three quarters of an inch thick, and, unless the beef is remarkably fine and tender, the steaks will bemuch improved by beating them on both sides with a steak mallet, or with a rolling-pin. Do not season them till you take them fromthe fire. 

Have ready on your hearth a fine bed of clear bright coals, entirely free from smoke and ashes. Set the gridiron over thecoals in a slanting direction, that the meat may not be smoked bythe fat dropping into the fire directly under it. When thegridiron is quite hot, rub the bars with suet, sprinkle a littlesalt over the coals, and lay on the steaks. Turn them frequentlywith a pair of steak-tongs, or with a knife and fork. A quarter ofan hour is generally sufficient time to broil & beef-steak. Forthose who like them under-done or rare, ten or twelve minutes willbe enough. 

When the fat blazes and smokes very much as it drips into thefire, quickly remove the gridiron for a moment, till the blaze hassubsided. After they are browned, cover the upper side of thesteaks with an inverted plate or dish to prevent the flavour fromevaporating. Rub a dish with a shalot, or small onion, and placeit near the gridiron and close to the fire, that it may be wellheated. In turning the steak drop the gravy that may be standingon it into this dish, to save it from being lost. When the steaksare done, sprinkle them with a little salt and pepper, and laythem in a hot dish, putting on each a piece of fresh butter. Then, if it is liked, season them with, a very little raw shalot, mincedas finely as possible, and moistened with a spoonful of water; andstir a tea-spoonful of catchup into the gravy. Send the steaks totable very hot, in a covered dish. You may serve up with themonion sauce in a small tureen. 

Pickles are frequently eaten with beef-steaks. 

Mutton chops may be broiled in the same manner. 

TO FRY BEEF-STEAKS. 

Beef-steaks for frying should be cut thinner than for broiling. Take them from the ribs or sirloin, and remove the bone. Beat themto make them tender. Season them with salt and pepper. 

Put some fresh butter, or nice beef-dripping into a frying pan, and hold it over a clear bright fire till it boils and has donehissing. Then put in the steaks, and (if you like them) somesliced onions. Fry them about a quarter of an hour, turning themfrequently. Steaks, when fried, should be thoroughly done. Afterthey are browned, cover them with a large plate to keep in thejuices, Have ready a hot dish, and when they are done, take out the steaksand onions and lay them in it with another dish on the top, tokeep them hot while you give the gravy in the pan another boil upover the fire. You may add to it a spoonful of mushroom catchup. Pour the gravy over the steakes, and send them to table as hot aspossible. 

Mutton chops may be fried in this manner. 

BEEF-STEAK PUDDING. 

For a small pudding take a pound of fresh beef suet. Clear it fromthe skin and the stringy fibres, and mince it as finely aspossible. Sift into a large pan two pounds of fine flour, and addthe suet gradually, rubbing it fine with your hands and mixing itthoroughly. Then pour in, by degrees, enough of cold water to makea stiff dough. Roll it out into a large even sheet. Have readyabout a pound and a half of the best beef-steak, omitting the boneand fat which should be all cut off. Divide the steak into smallthin pieces, and beat them well to make them tender. Season themwith pepper and salt, and, if convenient, add some mushrooms. Laythe beef in the middle of the sheet of paste, and put on the top abit of butter rolled in flour. Close the paste nicely over themeat as if you were making a large dumpling. Dredge with flour athick square cloth, and tie the pudding up in it, leaving spacefor it to swell. Fasten the string very firmly, and stop up withflour the little gap at the tying-place so that no water can getin. Have ready a large pot of boiling water. Put the pudding intoit, and let it boil fast three hours or more. Keep up a good fireunder it, as if it stops boiling a minute the crust will be heavy. Have a kettle of boiling water at the fire to replenish the pot ifit wastes too much. Do not take up the pudding till the momentbefore it goes to table. Mix some catchup with the gravy on yourplate. 

For a large pudding you must have two pounds of suet, three poundsof flour, and two pounds and a half of meat. It must boil at leastfive hours. 

All the fat must be removed from the meat before it goes into thepudding, as the gravy cannot be skimmed when enclosed in thecrust. 

You may boil in the pudding some potatoes cut into slices. 

A pudding of the lean of mutton chops may be made in the samemanner; also of venison steaks. 

A BEEF-STEAK PIE. 

Make a good paste in the proportion of a pound of butter to twopounds of sifted flour. Divide it in half, and line with one sheetof it the bottom and sides of a deep dish, which must first bewell buttered. Have ready two pounds of the best beef-steak, cutthin, and well beaten; the bone and fat being omitted. Season itwith pepper and salt. Spread a layer of the steak at the bottom ofthe pie, and on it a layer of sliced potato, and a few small bitsof butter rolled in flour. Then another layer of meat, potato, &c. , till the dish is full. You may greatly improve the flavour byadding mushrooms, or chopped clams or oysters, leaving out thehard parts. If you use clams or oysters, moisten the otheringredients with a little of their liquor. If not, pour in, at thelast, half a pint of cold water, or less if the pie is small. Cover the pie with the other sheet of paste as a lid, and notchthe edges handsomely, having reserved a little of the paste tomake a flower or tulip to stick in the slit at the top. Bake it ina quick oven an hour and a quarter, or longer, in proportion toits size. Send it to table hot. 

You may make a similar pie of mutton chops, or veal cutlets, orvenison steaks, always leaving out the bone and fat. 

Many persons in making pies stew the meat slowly in a little watertill about half done, and they then put it with its gravy into thepaste and finish by baking. In this case add no water to the pie, as there will be already sufficient liquid If you half-stew themeat, do the potatoes with it. 

A-LA-MODE BEEF. 

Take the bone out of a round of fresh beef, and beat the meat wellall over to make it tender. Chop and mix together equal quantitiesof sweet marjoram and sweet basil, the leaves picked from thestalks and rubbed fine. Chop also some small onions or shalots, and some parsley; the marrow from the bone of the beef; and aquarter of a pound, or more of suet. Add two penny rolls of stalebread grated; and pepper, salt, and nutmeg to your taste. Mix allthese ingredients well, and bind them together with the beatenyolks of four eggs. Fill with this seasoning the place from whenceyou took out the bone; and rub what is left of it all over theoutside of the meat. You must, of course, proportion the quantityof stuffing to the size of the round of beef. Fasten it well withskewers, and tie it round firmly with a piece of tape, so as tokeep it compact and in good shape. It is best to prepare the meatthe day before it is to be cooked. 

Cover the bottom of a stew-pan with slices of bacon. Lay the beefupon them, and cover the top of the meat with more slices ofbacon. Place round it four large onions, four carrots, and fourturnips, all cut in thick slices. Pour in from half a pint to apint of water, and if convenient, add two calves' feet cut inhalf. Cover the pan closely, set it in an oven and let it bake forat least six hours; or seven or eight, according to the size. 

When it is thoroughly done, take out the beef and lay it on a dishwith the vegetables round it. Remove the bacon and calves' feet, and (having skimmed the fat from the gravy carefully) strain itinto a small sauce-pan; set it on hot coals, and stir into it atea-cupful of port wine, and the same quantity of pickledmushrooms. Let it just come to a boil, and then send it to tablein a sauce-tureen. 

If the beef is to be eaten cold, you may ornament it as follows:--Glaze it all over with beaten white of egg. Then cover it with acoat of boiled potato grated finely. Have ready some slices ofcold boiled carrot, and also of beet-root. Cut them into the formof stars or flowers, and arrange them handsomely over the top ofthe meat by sticking them on the grated potato. In the centreplace a large bunch of double parsley, interspersed with flowerscut out of raw turnips, beets, and carrots, somewhat in imitationof white and red roses, and marygolds. Fix the flowers on woodenskewers concealed with parsley. 

Cold à-la-mode beef prepared in this manner will at a littledistance look like a large iced cake decorated with sugar flowers. 

You may dress a fillet of veal according to this receipt. Ofcourse it will require less time to stew. 

TO STEW BEEF. 

Take a good piece of fresh beef. It must not be too fat. Wash it, rub it with salt, and put it into a pot with barely sufficientwater to cover it. Set it over a slow fire, and after it hasstewed an hour, put in some potatoes pared and cut in half, andsome parsnips, scraped and split. Let them stew with the beef tillquite tender. Turn the meat several times in the pot. When all isdone, serve up the meat and vegetables together, and the gravy ina boat, having first skimmed it. 

This is a good family dish. 

You may add turnips (pared and sliced) to the other vegetables. 

Fresh pork may be stewed in this manner, or with sweet potatoes. 

TO STEW A ROUND OF BEEF. 

Trim off some pieces from a round of fresh beef--take out the boneand break it. Put the bone and the trimmings into a pan with somecold water, and add an onion, a carrot, and a turnip all cut inpieces, and a bunch, of sweet herbs. Simmer them for an hour, andhaving skimmed it well, strain off the liquid. Season the meathighly with what is called kitchen pepper, that is, a mixture, inequal quantities, of black or white pepper, allspice, cinnamon, cloves, ginger and nutmeg, all finely powdered. Fasten it withskewers, and tie it firmly round with tape. Lay skewers in thebottom of the stew-pan; place the beef upon them, and then pourover it the gravy you have prepared from the bone and trimmings. Simmer it about an hour and a half, and then turn the meat over, and add to it three carrots, three turnips, and two onions allsliced, and a glass of tarragon vinegar. Keep the lid close, except when you are skimming off the fat. Let the meat stew tillit is thoroughly done and tender throughout. The time will dependon the size of the round. It may require from five or six to eighthours. 

Just before you take it up, stir into the gravy a table-spoonfulor two of mushroom catchup, a little made mustard, and a piece ofbutter rolled in flour. 

Send it to table hot, with the gravy poured round it. 

ANOTHER WAY TO STEW A ROUND OF BEEF, Take a round of fresh beef (or the half of one if it is verylarge) and remove the bone. The day before you cook it, lay it ina pickle made of equal proportions of water and vinegar with saltto your taste. Next morning take it out of the pickle, put it intoa large pot or stew-pan, and just cover it with water. Put in withit two or three large onion a few cloves, a little whole blackpepper, and a large glass of port or claret. If it is a wholeround of beef allow two glasses of wine. Stew it slowly for atleast four hours or more, in proportion to its size. It must bethoroughly done, and tender all through. An hour before you sendit to table take the meat out of the pot, and pour the gravy intoa pan. Put a large lump of butter into the pot, dredge the beefwith flour, and return it to the pot to brown, turning it often toprevent its burning. Or it will be better to put it into a Dutchoven. Cover the lid with hot coals, renewing them as they go out. Take the gravy that you poured from the meat, and skim off all thefat. Put it into a sauce-pan, and mix with it a little butterrolled in flour, and add some more cloves and wine. Give it a boilup. If it is not well browned, burn some sugar on a hot shovel, and stir it in. 

If you like it stuffed, have ready when you take the meat out ofthe pickle, a force-meat of grated bread crumbs, sweet herbs, butter, spice, pepper and salt, and minced parsley, mixed withbeaten yolk of egg. Fill with this the opening from whence youtook the bone, and bind a tape firmly round the meat. 

BEEF BOUILLI. 

Take part of a round of fresh beef (or if you prefer it a piece ofthe flank or brisket) and rub it with salt. Place skewers in thebottom of the stew-pot, and lay the meat upon them with barelywater enough to cover it. To enrich the gravy you may add thenecks and other trimmings of whatever poultry you may happen tohave; also the root of a tongue, if convenient. Cover the pot, andset it over a quick fire. When it boils and the scum has risen, skim it well, and then diminish the fire so that the meat shallonly simmer; or you may set the pot on hot coals. Then put in fouror five carrots sliced thin, a head of celery cut up, and four orfire sliced turnips. Add a bunch of sweet herbs, and a smalltable-spoonful of black pepper-corns tied in a thin muslin rag. Letit stew slowly for four or fire hours, and then add a dozen verysmall onions roasted and peeled, and a large table-spoonful ofcapers or nasturtians. You may, if you choose, stick a clove ineach onion. Simmer it half an hour longer, then take up the meat, and place-it in a dish, laying the vegetables round it. Skim andstrain the gravy; season it with catchup, and made mustard, andserve it up in a boat. Mutton may be cooked in this manner. 

HASHED BEEF. 

Take some roast beef that has been very much under-done, and having cut off the fat and skin, put the trimmingswith the bones broken up into a stew-pan with two largeonions sliced, a few sliced potatoes, and a bunch of sweetherbs. Add about a pint of warm water, or broth if you haveit. This is to make the gravy. Cover it closely, and let itsimmer for about an hour. Then skim and strain it, carefullyremoving every particle of fat. 

Take another stew-pot, and melt in it a piece of butter, about the size of a large walnut. When it has melted, shakein a spoonful of flour. Stir it a few minutes, and then addto it the strained gravy. Let it come to a boil, and then putto it a table-spoonful of catchup, and the beef cut either inthin small slices or in mouthfuls. Let it simmer from five toten minutes, but do not allow it to boil, lest (having beencooked already) it should become tasteless and insipid. Serve it up in a deep dish with thin slices of toast cut intotriangular or pointed pieces, the crust omitted. Dip the toast inthe gravy, and lay the pieces in regular order round the sides ofthe dish. 

You may hash mutton or veal in the same manner, adding slicedcarrots, turnips, potatoes, or any vegetables you please. Tomatasare an improvement. 

To hash cold meat is an economical way of using it; but there islittle or no nutriment in it after being twice cooked, and thenatural flavour is much impaired by the process. 

Hashed meat would always be much better if the slices were cutfrom the joint or large piece as soon as it leaves the table, andsoaked in the gravy till next day. 

BEEF CAKES. 

Take some cold roast beef that has been under-done, and mince itvery fine. Mix with it grated bread crumbs, and a little choppedonion and parsley. Season it with pepper and salt, and moisten itwith some beef-dripping and a little walnut or onion pickle. Somescraped cold tongue or ham will be found an improvement. Make itinto broad flat cakes, and spread a coat of mashed potato thinlyon the top and bottom of each. Lay a small bit of butter on thetop of every cake, and set them in an oven to warm and brown. 

Beef cakes are frequently a breakfast dish. 

Any other cold fresh meat may be prepared in the same manner. 

Cold roast beef may be cut into slices, seasoned with salt andpepper, broiled a few minutes over a clear fire, and served up hotwith a little butter spread on them. 

TO ROAST A BEEF'S HEART. 

Cut open the heart, and (having removed the ventricles) soak it incold water to free it from the blood, Parboil it about tenminutes. Prepare, a force-meat of grated bread crumbs, butter orminced suet, sweet marjoram and parsley chopped fine, a littlegrated lemon-peel, nutmeg, pepper, and salt to your taste, andsome yolk of egg to bind the ingredients. Stuff the heart with theforce-meat, and secure the opening by tying a string around it. Put it on a spit, and roast it till it is tender throughout. 

Add to the gravy a piece of butter rolled in flour, and a glass ofred wine. Serve up the heart very hot in a covered dish. It chillsimmediately. 

Eat currant jelly with it. 

Boiled beef's heart is frequently used in mince pies. 

TO STEW A BEEF'S HEART. 

Clean the heart, and cut it lengthways into large pieces. Put theminto a pot with a little salt and pepper, and cover them with coldwater. Parboil them for a quarter of an hour, carefully skimmingoff the blood that rises to the top. Then take them out, cut them, into mouthfuls, and having strained the liquid, return them to it, adding a head or two of chopped celery, a few sliced onions, adozen potatoes pared and quartered, and a piece of butter rolledin flour. Season with whole pepper, and a few cloves if you like. Let it stew slowly till all the pieces of heart and the vegetablesare quite tender. 

You may stew a beef's kidney in the same manner. 

The heart and liver of a calf make a good dish cooked as above. 

TO DRESS BEEF KIDNEY. 

Having soaked a fresh kidney in cold water and dried it in acloth, cut it into mouthfuls, and then mince it fine. Dust it withflour. Put some butter into a stew-pan over a moderate fire, andwhen it boils put in the minced kidney. When you have browned itin the butter, sprinkle on a little salt and cayenne pepper, andpour in a very little boiling water. Add a glass of champagne orother wine, or a large tea-spoonful of mushroom catchup, or ofwalnut pickle. Cover the pan closely, and let it stew till thekidney is tender. Send it to table hot in a covered dish. It iseaten generally at breakfast. 

TO BOIL TRIPE. 

Wash it well in warm water, and trim it nicely, taking off all thefat. Cut it into small pieces, and put it on to boil five hoursbefore dinner, in water enough to cover it very well. After it hasboiled four hours, pour off the water, season the tripe withpepper and salt, and put it into a pot with milk and water mixedin equal quantities. Boil it an hour in the milk and water. 

Boil in a sauce-pan ten or a dozen onions. When they are quitesoft, drain them in a cullender, and mash them. Wipe out yoursauce-pan and put them on again, with a bit of butter rolled inflour, and a wine-glass of cream or milk. Let them boil up, andadd them to the tripe just before you send it to table. Eat itwith pepper, vinegar, and mustard. 

TRIPE AND OYSTERS. 

Having boiled the tripe in milk and water, for four or five hourstill it is quite tender, gut it up into small pieces. Put it intoa stew-pan with just milk enough to cover it, and a few blades ofmace. Let it stew about five minutes, and then put in the oysters, adding a large piece of butter rolled-in flour, and salt andcayenne pepper to your taste. Let it stew five minutes longer, andthen send it to table in a tureen; first skimming off whatever fatmay float on the surface. 

TO FRY TRIPE. 

Boil the tripe the day before, till it is quite tender, which itwill not be in less than four or five hours. Then cover it and setit away. Next day cut it into long slips, and dip each piece intobeaten yolk of egg, and afterwards roll them in grated breadcrumbs. Have ready in a frying-pan over the fire, some good beef-dripping. When it is boiling hot put in the tripe, and fry itabout ten minutes, till of a light brown. 

You may serve it up with onion sauce. 

Boiled tripe that has been left from the dinner of the precedingday may be fried in this manner. 

PEPPER POT. 

Take four pounds of tripe, and four ox feet. Put them into a largepot with as much water as will cover them, some whole pepper, anda little salt. Hang them over the fire early in the morning. Letthem boil slowly, keeping the pot closely covered. When the tripeis quite tender, and the ox feet boiled to pieces, take them out, and skim the liquid and strain it. Then cut the tripe into smallpieces; put it back into the pot, and pour the soup or liquor overit. Have ready some sweet herbs chopped fine, some sliced onions, and some sliced potatoes. Make some small dumplings with flour andbatter. Season the vegetables well with pepper and salt, and putthem into the pot. Have ready a kettle of boiling water, and pouron as much as will keep the ingredients covered while boiling, buttake care not to weaken the taste by putting too much water. Add alarge piece of butter rolled in flour, and lastly put in thedumplings. Let it boil till all the things are thoroughly done, and then serve it up in the tureen. 

TO BOIL A SMOKED TONGUE. 

In buying dried tongues, choose those that are thick and plump, and that have the smoothest skins. They are the most likely to beyoung and tender. 

A smoked tongue should soak in cold water at least all night. Onethat is very hard and dry will require twenty-four hours' soaking. When you boil it put it into a pot full of cold water. Set it overa slow fire that it may heat gradually for an hour before it comesto a boil. Then keep it simmering from three and a half to fourhours, according to its size and age. Probe it with a fork, and donot take it up till it is tender throughout. Send it to table withmashed potato laid round it, and garnish with parsley. Do notsplit it in half when you dish it, as is the practice with somecooks. Cutting it lengthways spoils the flavour, and renders itcomparatively insipid. 

If you wish to serve up the tongue very handsomely, rub it withyolk of egg after you take it from the pot, and strew over itgrated bread crumbs; baste it with butter, and set it before thefire till it becomes of a light brown. Cover the root (which isalways an unsightly object) with thick sprigs of double parsley;and (instead of mashed potato) lay slices of currant jelly allround the tongue. 

TO BOIL A SALTED OR PICKLED TONGUE. 

Put it into boiling water, and let it boil three hours or more, according to its size. When you take it out peel and trim it, andsend it to table surrounded with mashed potato, and garnished withsliced carrot. 

TO CORN BEEF. 

Wash the beef well, after it has lain awhile in cold water. Thendrain and examine it, take out all the kernels, and rub itplentifully with salt. It will imbibe the salt more readily afterbeing washed. In cold weather warm the salt by placing it beforethe fire. This will cause it to penetrate the meat morethoroughly. 

In summer do not attempt to corn any beef that has not been freshkilled, and even then it will not keep more than a day and a halfor two days. Wash and dry it, and rub a great deal of salt wellinto it. Cover it carefully, and keep it in a cold dry cellar. 

Pork is corned in the same manner. 

TO PICKLE BEEF OR TONGUES. 

The beef must be fresh killed, and of the best kind. You must wipeevery piece well, to dry it from the blood and moisture. To fiftypounds of meat allow two pounds and a quarter of coarse salt, twopounds and a quarter of fine salt, one ounce and a half ofsaltpetre, one pound and a half of brown sugar, and one quart ofmolasses. Mix all these ingredients well together, boil and skimit for about twenty minutes, and when no more scum rises, take itfrom the fire. Have ready the beef in a large tub, or in a barrel;pour the brine gradually upon it with a ladle, and as it cools rubit well into every part of the meat. A molasses hogshead sawed intwo is a good receptacle for pickled meat. Cover it well with athick cloth, and look at it frequently, skimming off whatever mayfloat on the top, and basting the meat with the brine. In about afortnight the beef will be fit for use. 

Tongues may be put into the same cask with the beef, one or two ata time, as you procure them from the butcher. None of them will beready for smoking in less than six weeks; but they had best remainin pickle two or three months. They should not be sent to thesmoke-house later than March. If you do them at home, they willrequire three weeks' smoking over a wood fire. Hang them with theroot or large end upwards. When done, sew up each tongue tightlyin coarse linen, and hang them up in a dark dry cellar. 

Pickled tongues without smoking are seldom liked. 

The last of October is a good time for putting meat into pickle. If the weather is too warm or too cold, it will not take the saltwell. 

In the course of the winter the pickle may probably require asecond boiling with additional ingredients. 

Half an ounce of pearl-ash added to the other articles will makethe meat more tender, but many persons thinks it injures thetaste. 

The meat must always be kept completely immersed in the brine. Toeffect this a heavy board should be laid upon it. 

DRIED OR SMOKED BEEF. 

The best part for this purpose is the round, which you must desirethe butcher to cut into four pieces. Wash the meat and dry it wellin a cloth. Grind or beat to powder an equal quantity of clovesand allspice, and having mixed them together, rub them well intothe beef with your hand. The spice will be found a greatimprovement both to the taste and smell of the meat. Have ready apickle made precisely as that in the preceding article. Boil andskim it, and (the meat having been thoroughly rubbed all over withthe spice) pour on the pickle, as before directed. Keep the beefin the pickle at least six weeks, and then smoke it about threeweeks. 

Smoked beef is brought on the tea-table either shaved into thinchips without cooking, or chipped and fried with a little butterin a skillet, and served up hot. 

This receipt for dried or smoked beef will answer equally well forvenison ham, which is also used as a relish at the tea-table. 

Mutton hams may be prepared in the same way. 

POTTED BEEF. 

Take a good piece of a round of beef, and cut off all the fat. Rubthe lean well with salt, and let it lie two days. Then put it intoa jar, and add to it a little water in the proportion of half apint to three pounds of meat. Cover the jar as closely aspossible, (the best cover will be a coarse paste or dough) and setit in a slow oven, or in a vessel of boiling water for about fourhours. Then drain off all the gravy and set the meat before thefire that all the moisture may be drawn out. Pull or cut it topieces and pound it for a long time in a mortar with pepper, allspice, cloves, mace, nutmeg, and oiled fresh butter, addingthese ingredients gradually, and moistening it with a little ofthe gravy. You must pound it to a fine paste, or till it becomesof the consistence of cream, cheese. 

Put it into potting cans, and cover it an inch thick with freshbutter that has been melted, skimmed, and strained. Tie a leatherover each pot, and keep them closely covered. Set them in a dryplace. 

Game and poultry may be potted in this manner

VEAL. 

GENERAL REMARKS. 

The fore-quarter of a calf comprises the neck, breast, andshoulder: the hind-quarter consists of the loin, fillet, andknuckle. Separate dishes are made of the head, heart, liver, andsweet-bread. The flesh of good veal is firm and dry, and the jointsstiff. The lean is of a very light delicate red, and the fat quitewhite. In buying the head see that the eyes look full, plump, andlively; if they are dull and sunk the calf has been killed toolong. In buying calves' feet for jelly or soup, endeavour to getthose that have been singed only and not skinned; as a great dealof gelatinous substance is contained in the skin. Veal shouldalways be thoroughly cooked, and never brought to table rare orunder-done, like beef or mutton. The least redness in the meat orgravy is disgusting. 

Veal suet may be used as a substitute for that of beef; also veal-dripping. 

TO ROAST A LOIN OF VEAL. 

The loin is the best part of the calf. It is always roasted. Seethat your fire is clear and hot, and broad enough to brown bothends. Cover the fat of the kidney and the back with paper toprevent it from scorching. A large loin of veal will require _atleast_ four hours and a half to roast it sufficiently. At firstset the roaster at a tolerable distance from the fire that themeat may heat gradually in the beginning; afterwards place itnearer. Put a little salt and water into the dripping-pan andbaste the meat with it till the gravy begins to drop. Then bastewith the gravy. When the meat is nearly done, move it close to thefire, dredge it with a very little flour, and baste it withbutter. Skim the fat from the gravy, which should be thickened byshaking in a very small quantify of flour. Put it into a smallsauce-pan, and set it on hot coals. Let it just come to a boil, and then send it to table in a boat. If the gravy is not insufficient quantity, add to it about half a jill or a large wine-glassof boiling water. 

In carving a loin of veal help every one to a piece of the kidneyas far as it will go. 

TO ROAST A BREAST OF VEAL. 

A breast of veal will require about three hours and a half toroast. In preparing it for the spit, cover it with the caul, andskewer the sweet-bread to the back. Take off the caul when the meatis nearly done. The breast, being comparatively tough and coarse, is less esteemed than the loin and the fillet. 

TO ROAST A FILLET OF VEAL. 

Take out the bone, and secure with skewers the fat flap to theoutside of the meat. Prepare a stuffing of fresh butter or suetminced fine, and an equal quantity of grated bread-crumbs, a largetable-spoonful of grated lemon-peel, a table-spoonful of sweetmarjoram chopped or rubbed to powder, a nutmeg grated, and alittle pepper and salt, with a sprig of chopped parsley. Mix allthese ingredients with beaten yolk of egg, and stuff the placefrom whence the bone was taken. Make deep cuts or incisions allover the top of the veal, and fill them with some of the stuffing. You may stick into each hole an inch of fat ham or salt pork, cutvery thin. 

Having papered the fat, spit the veal and put it into the roaster, keeping it at first not too near the fire. Put a little salt andwater into the dripping-pan, and for awhile baste the meat withit. Then baste it with its own gravy. A fillet of veal willrequire four hours roasting. As it proceeds, place it nearer tothe fire. Half an hour before it is done, remove the paper, andbaste the meat with butter, having first dredged it very lightlywith flour. Having skimmed the gravy, mix some thin melted butterwith it. 

If convenient, you may in making the stuffing, use a largeproportion of chopped mushrooms that have been preserved in sweetoil, or of chopped pickled oysters. Cold ham shred fine willimprove it. 

You may stuff a fillet of veal entirely with sausage meat. 

To accompany a fillet of veal, the usual dish is boiled ham orbacon. 

A shoulder of veal may be stuffed and roasted in a similar manner. 

TO STEW A BREAST OF VEAL. 

Divide the breast into pieces according to the position of thebones. Put them into a stew-pan with a few slices of ham, somewhole pepper, a bunch of parsley, and a large onion quartered. Addsufficient water to keep it from burning, and let it stew slowlytill the meat is quite tender. Then put to it a quart or more ofgreen peas that have boiled twenty minutes in another pot, and apiece of butter rolled in flour. Let all stew together a quarterof an hour longer. Serve it up, with the veal in the middle, thepeas round it, and the ham laid on the peas. 

You may stew a breast of veal with tomatas. 

TO STEW A FILLET OF VEAL. 

Take a fillet of veal, rub it with salt, and then with a sharpknife make deep incisions all over the surface, the bottom as wellas the top and sides. Make a stuffing of grated stale bread, butter, chopped sweet marjoram, grated lemon-peel, nutmeg, pepperand salt, mixed up with beaten yolk of egg to bind and give itconsistency. Fill the holes or incisions with the stuffing, pressing it down well with your fingers. Reserve some of thestuffing to rub all over the outside of the meat. Have ready somevery thin slices of cold boiled ham, the fatter the better. Coverthe veal with them, fastening them on with skewers. Put it into apot, and stew it slowly in a very little water, just enough tocover it. It will take at least five hours to stew; or more, inproportion to its size. When done, take off the ham, and lay itround the veal in a dish. 

You may stew with it a quart or three pints of young green peas, put in about an hour before dinner; add to them a little butterand pepper while they are stewing. Serve them up in the dish withthe veal, laying the slices of ham upon them. 

If you omit the ham, stew the veal entirely in lard. 

TO STEW A KNUCKLE OF VEAL. 

Lay four wooden skewers across the bottom of your stew-pan, andplace the meat upon them; having first carefully washed it, andrubbed it with salt. Add a table-spoonful of whole pepper, theleaves from a bunch of sweet marjoram, a bunch of parsley leaveschopped, two onions peeled and sliced, and a piece of butterrolled in flour. Pour in two quarts of water. Cover it closely, and after it has come to a boil, lessen the fire, and let the meatonly simmer for two hours or more. Before you serve it up, pourthe liquid over it. 

This dish will be greatly improved by stewing with it a few slicesof ham, or the remains of a cold ham. 

Veal when simply boiled is too insipid. To stew it is much better. 

VEAL CUTLETS. 

The best cutlets are those taken from the leg or fillet. Cut themabout half an inch thick, and as large as the palm of your hand. Season them with pepper and salt. Grate some stale bread, and rubit through a cullender, adding to it chopped sweet marjoram, grated lemon-peel, and some powdered mace or nutmeg. Spread themixture on a large flat dish. Have ready in a pan some beaten egg. First dip each cutlet into the egg, and then into the seasoning onthe dish, seeing that a sufficient quantity adheres to both sidesof the meat. Melt in your frying-pan, over a quick fire, somebeef-dripping, lard, or fresh butter, and when it boils lay yourcutlets in it, and fry them thoroughly; turning them on bothsides, and taking care that they do not burn. Place them in acovered dish near the fire, while you finish the gravy in the pan, by first skimming it, and then shaking in a little flour andstirring it round. Pour the gravy hot round the cutlets, andgarnish with little bunches of curled parsley. 

You may mix with the bread crumbs a little saffron. 

VEAL STEAKS. 

Cut a neck of veal into thin steaks, and beat them to make themtender. For seasoning, mix together some finely chopped onionsprinkled with pepper and salt, and a little chopped parsley. Addsome butter, and put it with the parsley and onion into a smallsauce-pan, and set it on hot coals to stew till brown. In themean, time, put the steaks on a hot gridiron (the bars of whichhave been rubbed with suet) and broil them well, over a bed ofbright clear coals. When sufficiently done on one side turn themon the other. After the last turning, cover each steak with someof the seasoning from the sauce-pan, and let all broil togethertill thoroughly done. 

Instead of the onions and parsley, you may season the veal steakswith chopped mushrooms, or with chopped oysters, browned inbutter. 

Have ready a gravy made of the scraps and trimmings of the veal, seasoned with pepper and salt, and boiled in a little hot water inthe same sauce-pan in which the parsley and onions have beenpreviously stewed. Strain the gravy when it has boiled longenough, and flavour it with catchup. 

MINCED VEAL. 

Take some cold veal, cut it into slices, and mince it very finelywith a chopping-knife. Season it to your taste with pepper, salt, sweet marjoram rubbed fine, grated lemon-peel and nutmeg. Put thebones and trimmings into a sauce-pan with a little water, andsimmer them over hot coals to extract the gravy from them. Thenput the minced veal into a stew-pan, strain the gravy over it, adda piece of butter rolled in flour, and a little milk or cream. Letit all simmer together till thoroughly warmed, but do not allow itto boil lest the meat having been once cooked already, shouldbecome tasteless. When you serve it up, have ready some three-corneredpieces of bread toasted and buttered; place them allround the inside of the dish. 

Or you may cover the mince with a thick layer of grated bread, moistened with a little butter, and browned on the top with asalamander, or a red hot shovel. 

VEAL PATTIES. 

Mince very fine a pound of the lean of cold roast veal, and half apound of cold boiled ham, (fat and lean equally mixed. ) Put itinto a stew-pan with three ounces of butter divided into bits androlled in flour, a jill of cream, and a jill of veal gravy. Seasonit to your taste with cayenne pepper and nutmeg, grated lemon-peel, and lemon-juice. Set the pan on hot coals, and let theingredients simmer till well warmed, stirring them well to preventtheir burning. 

Have ready baked some small shells of puff-paste. Fill them withthe mixture, and eat the patties either warm or cold. 

VEAL PIE. 

Take two pounds of veal cut from the loin, fillet, or the best endof the neck. Remove the bone, fat, and skin, and put them into asauce-pan with half a pint of water to stew for the gravy. Make agood paste, allowing a pound of butter to two pounds of flour. Divide it into two pieces, roll it out rather thick and cover withone piece the sides and bottom of a deep dish. Put in a layer ofveal, seasoned with pepper and salt, then a layer of cold hamsliced thin, then more veal, more ham, and so on till the dish isfull; interspersing the meat with yolks of eggs boiled hard. Ifyou can procure some small button mushrooms they will be found animprovement. Pour in, at the last, the gravy you have drawn fromthe trimmings, and put on the lid of the pie, notching the edgehandsomely, and ornamenting the centre with a flower made ofpaste. Bake the pie at least two hours and a half. 

You may make a very plain veal pie simply of veal chops, slicedonions, and potatoes pared and quartered. Season with pepper andsalt, and fill up the dish with water. 

CALF'S HEAD DREST PLAIN

Wash the head in warm water. Then lay it in clean hot water andlet it soak awhile. This will blanch it. Take out the brains andthe black part of the eyes. Tie the head in a cloth, and put itinto a large fish-kettle, with plenty of cold water, and add somesalt to throw up the scum, which must be taken off as it rises. Let the head boil gently about three hours. 

Put eight or ten sage leaves, and as much parsley, into a smallsauce-pan with a little water, and boil them half an hour. Thenchop them fine, and set them ready on a plate. Wash the brainswell in two warm waters, and then soak them for an hour in a basinof cold water with a little salt in it. Remove the skin andstrings, and then put the brains into a stew-pan with plenty ofcold water, and let them boil gently for a quarter of an hour, skimming them well. Take them out, chop them, and mix them withthe sage and parsley leaves, two table-spoonfuls of melted butter, and the yolks of four hard-boiled eggs, and pepper and salt toyour taste. Then put the mixture into a sauce-pan and set it oncoals to warm. 

Take up the head when it is sufficiently boiled, score it indiamonds, brush it all over with beaten egg, and strew it with amixture of grated bread-crumbs, and chopped sage and parsley. Stick a few bits of butter over it, and set it in a Dutch oven tobrown. Serve it up with the brains laid round it. Or you may sendto table the brains and the tongue in a small separate dish, having first trimmed the tongue and cut off the roots. Have alsoparsley-sauce in a boat. You may garnish with very thin smallslices of broiled ham, curled up. 

If you get a calf's head with the hair on, sprinkle it all overwith pounded rosin, and dip it into boiling water. This will makethe hairs scrape off easily. 

CALF'S HEAD HASHED. 

Take a calf's head and a set of feet, and boil them until tender, having first removed the brains. Then cut the flesh off the headand feet in slices from the bone, and put both meat and bones intoa stew-pan with a bunch of sweet herbs, some sliced onions, andpepper and salt to your taste; also a large piece of butter rolledin flour, and a little water. After it has stewed awhile slowlytill the flavour is well extracted from the herbs and onions, takeout the meat, season it a little with cayenne pepper, and lay itin a dish. Strain the gravy in which it was stewed, and stir intoit two glasses of madeira, and the juice and grated peel of alemon. Having poured some of the gravy over the meat, lay a pieceof butter on the top, set it in an oven and bake it brown. 

In the mean time, having cleaned and washed the brains (skinningthem and removing the strings) parboil them in a sauce-pan, andthen make them into balls with chopped sweet herbs, grated bread-crumbs, grated lemon-peel, nutmeg, and beaten yolk of egg. Frythem in lard and butter mixed; and send them to table laid roundthe meat (which should have the tongue placed on the top) andgarnish with sliced lemon. Warm the remaining gravy in a smallsauce-pan on hot coals, and stir into it the beaten yolk of an egga minute before you take it from the fire. Send it to table in aboat. 

CHITTERLINGS OR CALF'S TRIPE. 

See that the chitterlings are very nice and white. Wash them, cutthem into pieces, and put them into a stew-pan with pepper andsalt to your taste, and about two quarts of water. Boil them twohours or more. In the mean time, peel eight or ten white onions, and throw them whole into a sauce-pan with plenty of water. Boilthem slowly till quite soft; then drain them in a cullender, andmash them. Wipe out your sauce-pan, and put in the mashed onionswith a piece of butter, two table-spoonfuls of cream or rich milk, some nutmeg, and a very little salt. Sprinkle in a little flour, set the pan on hot coals (keeping it well covered) and give it oneboil up. 

When the chitterlings are quite tender all through, take them upand drain them. Place in the bottom of a dish a slice or two ofbuttered toast with all the crust cut off. Lay the chitterlings onthe toast, and send them to table with the stewed onions in asauce-boat. When you take the chitterlings on your plate seasonthem with pepper and vinegar. 

This, if properly prepared, is a very nice dish. 

TO FRY CALF'S FEET. 

Having first boiled them till tender, cut them in two, and (havingtaken out the large bones) season the feet with pepper and salt, and dredge them well with flour. Strew some chopped parsley orsweet marjoram over them, and fry them of a light brown in lard orbutter. Serve them up with parsley-sauce. 

TO FRY CALF'S LIVER. 

Cut the liver into thin slices. Season it with pepper, salt, chopped sweet herbs, and parsley. Dredge it with flour, and fry itbrown in lard or dripping. See that it is thoroughly done beforeyou send it to table. Serve it up with its own gravy. 

Some slices of cold boiled ham fried with it will be found animprovement. 

You may dress a calf's heart in the same manner. 

LARDED CALF'S LIVER. 

Take a calf's liver and wash it well. Cut into long slips the fatof some bacon or salt pork, and insert it all through the surfaceof the liver by means of a larding-pin. Put the liver into a potwith a table-spoonful of lard, a little water, and a few tomatas, or some tomata catchup; adding one large or two small onionsminced fine, and some sweet marjoram leaves rubbed very fine. Thesweet marjoram will crumble more easily if you first dry it beforethe fire on a plate. 

Having put in all these ingredients, set the pot on hot coals inthe corner of the fire-place, and keep it stewing, regularly andslowly, for four hours. Send the liver to table with the gravyround it. 

TO ROAST SWEET-BREADS. 

Take four fine sweet-breads, and having trimmed them nicely, parboil them, and then lay them in a pan of cold water till theybecome cool. Afterwards dry them in a cloth. Put some butter intoa sauce-pan, set it on hot coals, and melt and skim it. When it isquite clear, take it off. Have ready some beaten egg in one dish, and some grated bread-crumbs in another. Skewer each sweet-bread, and fasten them on a spit. Then glaze them all over with egg, andsprinkle them with bread-crumbs. Spread on some of the clarifiedbutter, and then another coat of crumbs. Roast them before a clearfire, at least a quarter of an hour. Have ready some nice vealgravy flavoured with lemon-juice, and pour it round the sweet-breadsbefore you send them to table. 

LARDED SWEET-BREADS. 

Parboil three or four of the largest sweet-breads you can get. This should be done as soon as they are brought in, as few thingsspoil more rapidly if not cooked at once. When half boiled, laythem in cold water. Prepare a force-meat of grated bread, lemon-peel, butter, salt, pepper, and nutmeg mixed with beaten yolk ofegg. Cut open the sweet-breads and stuff them with it, fasteningthem afterwards with a skewer, or tying them round withpackthread. Have ready some slips of bacon-fat, and some slips oflemon-peel cut about the thickness of very small straws. Lard thesweet-breads with them in alternate rows of bacon and lemon-peel, drawing them through with a larding-needle. Do it regularly andhandsomely. Then put the sweet-breads into a Dutch oven, and bakethem brown. Serve them up with veal gravy flavoured with a glassof Madeira, and enriched with beaten yolk of egg stirred in at thelast. 

MARBLED VEAL. 

Having boiled and skinned two fine smoked tongues, cut them topieces and pound them to a paste in a mortar, moistening them withplenty of butter as you proceed. Have ready an equal quantity ofthe lean of veal stewed and cut into very small pieces. Pound theveal also in a mortar, adding butter to it by degrees. The tongueand veal must be kept separate till both have been pounded. Thenfill your potting cans with lumps of the veal and tongue, presseddown hard, and so placed, that when cut, the mixture will lookvariegated or marbled. Close the cans with veal; again press itdown very hard, and finish by pouring on clarified butter. Coverthe cans closely, and keep them in a dry place. It maybe eaten attea or supper. Send it to table cut in slices. 

You may use it for sandwiches. 

MUTTON AND LAMB. 

GENERAL REMARKS. 

The fore-quarter of a sheep contains the neck, breast, andshoulder; and the hind-quarter the loin and leg. The two loinstogether are called the chine or saddle. The flesh of good muttonis of a bright red, and a close grain, and the fat firm and quitewhite. The meat will feel tender and springy when you squeeze itwith your fingers. The vein in the neck of the fore-quarter shouldbe of a fine blue. 

Lamb is always roasted; generally a whole quarter at once. Incarving lamb, the first thing done is to separate the shoulderfrom the breast, or the leg from the loin. 

If the weather is cold enough to allow it, mutton is more tenderafter being kept a few days. 

TO ROAST MUTTON. 

Mutton should be roasted with a quick brisk fire. Every partshould be trimmed off that cannot be eaten. Wash the meat well. The skin should be taken off and skewered on again before the meatis put on the spit; this will make it more juicy. Otherwise tiepaper over the fat, having soaked the twine in water to preventthe string from burning. Put a little salt and water into thedripping-pan, to baste the meat at first, then use its own gravyfor that purpose. A quarter of an hour before you think it will bedone, take off the skin or paper, dredge the meat very lightlywith flour, and baste it with butter. Skim the gravy and send itto table in a boat. A leg of mutton will require from two hoursroasting to two hours and a half in proportion to its size. Achine or saddle, from two hours and a half, to three hours. Ashoulder, from an hour and a half, to two hours. A loin, from anhour and three quarters, to two hours. A haunch (that is a legwith, part of the loin) cannot be well roasted in less than fourhours. 

Always have some currant jelly on the table to eat with roastmutton. It should also be accompanied by mashed turnips. 

Slices cut from a cold leg of mutton that has been under-done, arevery nice broiled or warmed on a gridiron, and sent to thebreakfast table covered with currant jelly. 

Pickles are always eaten with mutton. 

In preparing a leg of mutton for roasting, you may make deepincisions in it, and stuff them with chopped oysters, or with aforce-meat made in the usual manner; or with chestnuts parboiledand peeled. The gravy will be improved by stirring into it a glassof port wine. 

TO BOIL MUTTON. 

To prepare a leg of mutton for boiling, wash it clean, cut a smallpiece off the shank bone, and trim the knuckle. Put it into a potwith water enough to cover it, and boil it gently for three hours, skimming it well. Then take it from the fire, and keeping the potwell covered, let it finish by remaining in the steam for ten orfifteen minutes. Serve it up with a sauce-boat of melted butterinto which a tea-cup full of capers or nasturtians have beenstirred. 

Have mashed turnips to eat with it. 

A few small onions boiled in the water with the mutton are thoughtby some to improve the flavour of the meat. It is much better whensufficient time is allowed to boil or simmer it slowly. 

A neck or a loin of mutton will require also about three hoursslow boiling. These pieces should on no account be sent to tablethe least under-done. Serve up with them carrots and wholeturnips. You may add a dish of suet dumplings to eat with themeat, made of finely chopped suet mixed with double its quantityof flour, and a little cold water. 

MUTTON CHOPS. 

Take chops or steaks from a loin of mutton, cut off the bone closeto the meat, and trim off the skin, and part of the fat. Beat themto make them tender, and season them with pepper and salt. Makeyour gridiron hot over a bed of clear bright coals; rub the barswith suet, and lay on the chops. Turn them frequently; and if thefat that falls from them causes a blaze and smoke, remove thegridiron for a moment till it is over. When they are thoroughlydone, put them into a warm dish and butter them. Keep them coveredtill a moment before they are to be eaten. 

When the chops have been turned for the last time, you may strewover them some finely minced onion moistened with boiling water, and seasoned with pepper. 

Some like them flavoured with mushroom catchup. 

Another way of dressing mutton chops is, after trimming themnicely and seasoning them with pepper and salt, to lay them forawhile in melted butter. When they have imbibed a sufficientquantity, take them out, and cover them all over with gratedbread-crumbs. Broil them over a clear fire, and see that the breaddoes not burn. 

CUTLETS À LA MAINTENON. 

Cut a neck of mutton into steaks with a bone in each; trim themnicely, and scrape clean the end of the bone. Flatten them with arolling pin, or a meat beetle, and lay them in oiled butter. Makea seasoning of hard-boiled yolk of egg and sweet-herbs mincedsmall, grated bread, pepper, salt, and nutmeg; and, if you choose, a little minced onion. Take the chops out of the butter, and coverthem with the seasoning. Butter some half sheets of white paper, and put the cutlets into them, so as to be entirely covered, securing the paper with pins or strings; and twisting them nicelyround the bone. Heat your gridiron over some bright lively coals. Lay the cutlets on it, and broil them about twenty minutes. Thecustom of sending them to table in the papers had best be omitted, as (unless managed by a French cook) these envelopes, after beingon the gridiron, make a very bad appearance. 

Serve them up hot, with mushroom sauce in a boat, or with a browngravy, flavoured with red wine. You may make the gravy of thebones and trimmings, stewed in a little water, skimmed well, andstrained when sufficiently stewed. Thicken it with flour brownedin a Dutch oven, and add a glass of red wine. 

You may bake these cutlets in a Dutch oven without the papers. Moisten them frequently with a little oiled butter. 

STEWED MUTTON CHOPS. 

Cut a loin or neck of mutton into chops, and trim away the fat andbones. Beat and flatten them. Season them with pepper and salt, and put them into a stew-pan, with barely sufficient water tocover them, and some sliced carrots, turnips, onions, potatoes, and a bunch of sweet herbs, or a few tomatas. Let the whole stewslowly about three hours, or till every thing is tender. Keep thepan closely covered, except when you are skimming it. 

Send it to table with sippets or three-cornered pieces of toastedbread, lain all round the dish. 

HASHED MUTTON. 

Cut into small pieces the lean of some cold mutton that has beenunder-done, and season it with pepper and salt. Take the bones andother trimmings, put them into a sauce-pan with as much water aswill cover them, and some sliced onions, and let them stew tillyou have drawn from them a good gravy. Having skimmed it well, strain the gravy into a stew-pan, and put the mutton into it. Haveready-boiled some carrots, turnips, potatoes and onions. Slicethem, and add them to the meat and gravy. Set the pan on hotcoals, and let it simmer till the meat is warmed through, but donot allow it to boil, as it has been once cooked already. Coverthe bottom of a dish with slices of buttered toast. Lay the meatand vegetables upon it, and pour over them the gravy. 

Tomatas will be found an improvement. 

If green peas, or Lima beans are in season, you may boil them, andput them to the hashed mutton; leaving out the other vegetables, or serving them up separately. 

A CASSEROLE OF MUTTON. 

Butter a deep dish or mould, and line it with potatoes mashed withmilk or putter, and seasoned with pepper and salt. Fill it withslices of the lean of cold mutton, or lamb, seasoned also. Coverthe whole with more mashed potatoes. Put it into an oven, and bakeit till the meat is thoroughly warmed, and the potatoes brown. Then carefully turn it out on a large dish; or you may, if moreconvenient, send it to table in the dish it was baked in. 

MUTTON HARICO. 

Take a neck of mutton, cut it into chops, and fry them brown. Thenput them into a stew-pan with a bunch of sweet herbs, two or threecloves, a little mace, and pepper and salt to your taste. Coverthem with boiling water, and let them stew slowly for about anhour. Then cut some carrots and turnips into dice; slice someonions, and cut up a head of celery; put them all into the stew-pan, and keep it closely covered except when you are skimming offthe fat. Let the whole stew gently for an hour longer, and thensend it to table in a deep dish, with the gravy about it. 

You may make a similar harico of veal steaks, or of beef cut verythin. 

STEWED LEG OF MUTTON. 

Take a leg of mutton and trim it nicely. Put it into a pot withthree pints of water; or with two pints of water and one quart ofgravy drawn from bones, trimmings, and coarse pieces of meat. Addsome slices of carrots, and a little salt. Stew it slowly threehours. Then put in small onions, small turnips, tomatas or tomatacatchup, and shred or powdered sweet marjoram to your taste, andlet it stew three hours longer. A large leg will require fromfirst to last from six hours and a half to seven hours stewing. But though it must be tender and well done all through, do notallow it to stew to rags. Serve it up with the vegetables andgravy round it. Have mashed potatoes in another dish. 

TO ROAST LAMB. 

The best way of cooking lamb is to roast it; when drest otherwiseit is insipid, and not so good as mutton. A hind-quarter of eightpounds will be done in about two hours; a fore-quarter of tenpounds, in two hours and a half; a leg of five pounds will takefrom an hour and a quarter to an hour and a half; a loin about anhour and a half. Lamb, like veal and pork, is not eatable unlessthoroughly done; no one preferring it rare, as is frequently thecase with beef and mutton. 

Wash the meat, wipe it dry, spit it, and cover the fat with paper. Place it before a clear brisk fire. Baste it at first with alittle salt and water, and then with its own drippings. Remove thepaper when the meat is nearly done, and dredge the lamb with alittle flour. Afterwards baste it with butter. Do not take it offthe spit till you see it drop white gravy. 

Prepare some mint sauce by stripping from the stalks the leaves ofyoung green mint, mincing them very fine, and mixing them withvinegar and sugar. There must be just sufficient vinegar tomoisten the mint, but not enough to make the sauce liquid. Send itto table in a boat, and the gravy in another boat. Garnish withsliced lemon. 

In carving a quarter of lamb, separate the shoulder from thebreast, or the leg from the ribs, sprinkle a little salt andpepper, and squeeze on some lemon juice. 

It should be accompanied by asparagus, green peas, and lettuce. 

PORK, HAM, &c. 

GENERAL REMARKS. 

In cutting up pork, you have the spare-rib, shoulder, griskin orchine, the loin, middlings and leg; the head, feet, heart andliver. On the spare-rib and chine there is but little meat, andthe pieces called middlings consist almost entirely of fat. Thebest parts are the loin, and the leg or hind-quarter. Hogs makethe best pork when from two and a half to four years old. Theyshould be kept up and fed with corn at least six weeks before theyare killed, or their flesh will acquire a disagreeable taste fromthe trash and offal which they eat when running at large. ThePortuguese pork, which is fed on chestnuts, is perhaps the finestin the world. 

If the meat is young, the lean will break on being pinched, andthe skin will dent by nipping it with the fingers; the fat will bewhite, soft, and pulpy. If the skin or rind is rough, and cannothe nipped, it is old. 

Hams that have short shank-bones, are generally preferred. If youput a knife under the bone of a ham, and it comes out clean, themeat is good; but quite the contrary if the knife appears smearedand slimy. In good bacon the fat is white, and the lean sticksclose to the bone; if it is streaked with yellow, the meat isrusty, and unfit to eat. 

Pork in every form should be thoroughly cooked. If the leastunder-done, it is disgusting and unwholesome. 

TO ROAST A PIG. 

Begin your preparations by making the stuffing. Take a sufficientquantity of grated stale bread, and mix it with sage and sweetmarjoram rubbed fine or powdered; also some grated lemon-peel. Season it with pepper, salt, powdered nutmeg and mace; mix inbutter enough to moisten it, and some beaten yolk of egg to bindit. Let the whole be very well incorporated. 

The pig should be newly killed, (that morning if possible, ) nicelycleaned, fat, and not too large. Wash it well in cold water, andcut off the feet close to the joints, leaving some skin all roundto fold over the ends. Take out the liver and heart, and reservethem, with the feet, to make the gravy. Truss back the legs. Fillthe body with the stuffing (it must be quite full) and then sew itup, or tie it round with a buttered twine. Put the pig on thespit, and place it before a clear brisk fire, but not too nearlest it scorch. The fire should be largest at the ends, that themiddle of the pig may not be done before the extremities. If youfind the heat too great in the centre, you may diminish it byplacing a flat-iron before the fire. When you first put it down, wash the pig all over with salt and water; afterwards rub itfrequently with a feather dipped in sweet oil, or with freshbutter tied in a rag. If you baste it with any thing else, or withits own dripping, the skin will not be crisp. Take care not toblister or burn the outside by keeping it too near the fire. Agood sized pig will require at least three hours' roasting. 

Unless a pig is very small it is seldom sent to table whole. Takethe spit from the fire, and place it across a large dish: then, having cut off the head with a sharp knife, and cut down the back, slip the spit out. Lay the two halves of the body close togetherin the dish, and place half the head on each side. Garnish withsliced lemon. 

For the gravy, --take, that from the dripping-pan and skim it well. Having boiled the heart, liver, and feet, with some minced sage ina very little water, cut the meat from the feet, and chop it. Chopalso the liver and heart. Put all into a small sauce-pan, adding alittle of the water that they were boiled in, and some bits ofbutter rolled in flour. Flavour it with a glass of Madeira, andsome grated nutmeg. Give it a boil up, and send it to table in agravy-boat. 

You may serve up with the pig, apple-sauce, cranberry sauce, orbread-sauce in a small tureen; or currant jelly. 

If you bake the pig instead of roasting it, rub it from time totime with fresh butter tied in a rag. 

TO ROAST A LEG OF PORK. 

Take a sharp knife and score the skin across in narrow stripes(you may cross it again so as to form diamonds) and rub in somepowdered sage. Raise the skin at the knuckle, and put in astuffing of minced onion and sage, bread-crumbs, pepper, salt, andbeaten yolk of egg. Fasten it down with a buttered string, or withskewers. You may make deep incisions in the meat of the large endof the leg, and stuff them also; pressing in the filling veryhard. Rub a little sweet oil all over the skin with a brush or agoose feather, to make it crisp and of a handsome brown. Do notplace the spit too near the fire, lest the skin should burn andblister. A leg of pork will require from three to four hours toroast. Moisten it all the time by brushing it with sweet oil, orwith fresh butter tied in a rag. To baste it with its own drippingwill make the skin tough and hard. Skim the fat carefully from thegravy, which should be thickened with a little flour. 

A roast leg of pork should always be accompanied by apple-sauce, and by mashed potato and mashed turnips. 

TO ROAST A LOIN OF PORK. 

Score the skin in narrow strips, and rub it all over with amixture of powdered sage leaves, pepper and salt. Have ready aforce-meat or stuffing of minced onions and sage, mixed with alittle grated bread and beaten yolk of egg, and seasoned withpepper and salt. Make deep incisions between the ribs and fillthem with this stuffing. Put it on the spit before a clear fireand moisten it with butter or sweet oil, rubbed lightly over it. It will require three hours to roast. 

Having skimmed the gravy well, thicken it with a little flour, andserve it up in a boat. Have ready some apple-sauce to eat with thepork. Also mashed turnips and mashed potatoes. 

You may roast in the same manner, a shoulder, spare-rib, or chineof pork; seasoning it with sage and onion. 

TO ROAST A MIDDLING OR SPRING PIECE OF PORK. 

Make a force-meat of grated bread, and minced onion and sage, pepper, salt, and beaten yolk of egg; mix it well, and spread itall over the inside of the pork. Then roll up the meat, and with asharp knife score it round in circles, rubbing powdered sage intothe cuts. Tie a buttered twine round the roll of meat so as tokeep it together in every direction. Put a hook through one end, and roast the pork before a clear brisk fire, moistening the skinoccasionally with butter. Or you may bake it in a Dutch oven. Itis a good side dish. Thicken the gravy with a little flour, andflavour it with a glass of wine. Have currant jelly to eat withit. 

It should be delicate young pork. 

TO STEW PORK. 

Take a nice piece of the fillet or leg of fresh pork; rub it witha little salt, and score the skin. Put it into a pot withsufficient water to cover it, and stew it gently for two hours ormore, in proportion to its size. Then put into the same pot adozen or more sweet potatoes, scraped, split, and cut in pieces. Let the whole stew gently together for an hour and a half, or tillall is thoroughly done, skimming it frequently. Serve up alltogether in a large dish. 

This stew will be found very good. For sweet potatoes you maysubstitute white ones mixed with sliced turnips, or parsnipsscraped or split. 

TO BOIL CORNED PORK. 

Take a nice piece of fresh pork, (the leg is the best, ) rub itwith salt, and let it lie in the salt two days. Boil it slowly inplenty of water, skimming it well. When the meat is about halfdone, you may put into the same pot a fine cabbage, washed cleanand quartered. The pork and the cabbage should be thoroughly done, and tender throughout. Send them to table in separate dishes, having drained and squeezed all the water out of the cabbage. Takeoff the skin of the pork, and touch the outside at intervals withspots of cayenne pepper. Eat mustard with it. 

Pork is never boiled unless corned or salted. 

PICKLED PORK AND PEASE PUDDING. 

Soak the pork all night in cold water, and wash and scrape itclean. Put it on early in the day, as it will take a long time toboil, and must boil slowly. Skim it frequently. Boil in a separatepot greens or cabbage to eat with it; also parsnips and potatoes. 

Pease pudding is a frequent accompaniment to pickled pork, and isvery generally liked. To make a small pudding, you must have readya quart of dried split pease, which have been soaked all night incold water. Tie them in a cloth, (leaving room for them to swell, )and boil them slowly till they are tender. Drain them, and rubthem through a cullender or a sieve into a deep dish; season themwith pepper and salt, and mix with them an ounce of butter, andtwo beaten eggs. Beat all well together till thoroughly mixed. Dipa clean cloth in hot water, sprinkle it with flour, and put thepudding into it. Tie it up very tightly, leaving a small spacebetween the mixture and the tying, (as the pudding will stillswell a little, ) and boil it an hour longer. Send it to table andeat it with the pork. 

You may make a pease pudding in a plain and less delicate way, bysimply seasoning the pease with pepper and salt, (having firstsoaked them well, ) tying them in a cloth, and putting them to boilin the same pot with the pork, taking care to make the string verytight, so that the water may not get in. When all is done, and youturn out the pudding, cut it into thick slices and lay it roundthe pork. 

Pickled pork is frequently accompanied by dried beans and hominy. 

PORK AND BEANS. 

Allow two pounds of pickled pork to two quarts of dried beans. Ifthe meat is very salt put it in soak over night. Put the beansinto a pot with cold water, and let them hang all night over theembers of the fire, or set them in the chimney corner, that theymay warm as well as soak. Early in the morning rinse them througha cullender. Score the rind of the pork, (which should not be avery fat piece, ) and put the meat into a clean pot with the beans, which must be seasoned with pepper. Let them boil slowly togetherfor about two hours, and carefully remove all the scum and fatthat rises to the top. Then take them out; lay the pork in a tinpan, and cover the meat with the beans, adding a very littlewater. Put it into an oven, and bake it four hours. 

This is a homely dish, but is by many persons much liked. It iscustomary to bring it to table in the pan in which it is baked. 

PORK STEAKS. 

Pork steaks or chops should be taken from the neck, or the loin. Cut them about half an inch thick, remove the skin, trim themneatly, and beat them. Season them with pepper, salt, and powderedsage-leaves or sweet marjoram, and broil them over a clear firetill quite done all through, turning them once. They require muchlonger broiling than beef-steaks of mutton chops. When you thinkthey are nearly done, take up one on a plate and try it. If it isthe least red inside, return it to the gridiron. Have ready agravy made of the trimmings, or any coarse pieces of pork stewedin a little water with chopped onions and sage, and skimmedcarefully. When all the essence is extracted, take out the bits ofmeat, &c. , and serve up the gravy in a boat to eat with thesteaks. 

They should be accompanied with apple-sauce. 

PORK CUTLETS. 

Cut them from the leg, and remove the skin; trim them and beatthem, and sprinkle on salt and pepper. Prepare some beaten egg ina pan; and on a flat dish a mixture of bread-crumbs, minced onion, and sage. Put some lard or drippings into a frying-pan over thefire; and when it boils, put in the cutlets; having dipped everyone first in the egg, and then in the seasoning. Fry them twentyor thirty minutes, turning them often. After you have taken themout of the frying-pan, skim the gravy, dredge in a little flour, give it one boil, and then pour it on the dish round the cutlets. 

Have apple-sauce to eat with them. 

Pork cutlets prepared in this manner may be stewed instead ofbeing fried. Add to them a little water, and stew them slowly tillthoroughly done, keeping them closely covered except when youremove the lid to skim them. 

PORK PIE. 

Take the lean of a leg or loin of fresh pork, and season it withpepper, salt, and nutmeg. Cover the bottom and sides of a deepdish, with, a good paste, made with a pound of butter to twopounds of flour, and rolled out thick. Put in a layer of pork, andthen a layer of pippin apples, pared, cored, and cut small. Strewover the apples sufficient sugar to make them very sweet. Thenplace another layer of pork, and so on till the dish is full. Pourin half a pint or more of water, or of white wine. Cover the piewith a thick lid of paste, and notch and ornament it according toyour taste. 

Set it in a brisk oven, and bake it well. 

HAM PIE. 

Cover the sides and bottom of a dish with a good pasts rolled outthick. Have ready some slices of cold boiled ham, about half aninch thick, some eggs boiled hard and sliced, and a large youngfowl cleaned and Cut up. Put a layer of ham at the bottom, thenthe fowl, then the eggs, and then another layer of ham. Shake onsome pepper, and pour in some water, or what will be much better, some veal gravy. Cover the pie with a crust, notch and ornamentit, and bake it well. 

Some mushrooms will greatly improve it. 

Small button mushrooms will keep very well in a bottle of sweetoil--first peeling the skin, and cutting off the stalks. 

HAM SANDWICHES

Cut some thin slices of bread very neatly, having slightlybuttered them; and, if you choose, spread on a very littlemustard. Have ready some very thin slices of cold boiled ham, andlay one between two slices of bread. You may either roll them up, or lay them flat on the plates. They are used at supper, or atluncheon. 

You may substitute for the ham, cold smoked tongue, shred orgrated. 

BROILED HAM. 

Cut the ham into very thin slices, (the thinner the better. ) Soakthem in hot water at least half an hour, (a whole hour is better, )to draw out some of the salt; changing the water several times, and always pouring it on scalding hot. This process will not onlyextract the superfluous salt (which would otherwise ooze out inbroiling and remain sticking about the surface of the meat) but itmakes the ham more tender and mellow. After soaking, dry theslices in a cloth, and then heat your gridiron, and broil themover a clear fire. 

If you have cold boiled ham, it is better for broiling than thatwhich is raw; and being boiled, will require no soaking before youput it on the gridiron. 

If you wish to serve up eggs with the ham, put some lard into avery clean frying-pan, and make it boiling hot. Break the eggsseparately into a saucer, that in case a bad one should be amongthem it may not mix with the rest. Slip each egg gently into thefrying-pan. Do not turn them while they are frying, but keeppouring some of the hot lard over them with an iron spoon; thiswill do them sufficiently on the upper side. They will be doneenough in about three minutes; the white must retain itstransparency so that the yolk will be seen through it. When done, take them up with a tin slice, drain off the lard, and if any partof the white is discoloured or ragged, trim it off. Lay a friedegg upon each slice of the broiled ham, and send them to tablehot. 

This is a much nicer way than the common practice of frying theham or bacon with the eggs. Some persons broil or fry the hamwithout eggs, and send it to table cut into little slips ormouthfuls. 

To curl small pieces of ham for garnishing, slice as thin aspossible some that has been boiled or parboiled. The pieces shouldbe about two inches square. Roll it up round little woodenskewers, and put it into a cheese toaster, or into a tin oven, andset it before the fire for eight or ten minutes. When it is done, slip out the skewers. 

TO BOIL A HAM. 

Hams should always be soaked in water previous to boiling, to drawout a portion of the salt, and to make them tender. They willsoften more easily if soaked in lukewarm water. If it is a newham, and not very salt or hard, you need not put it in water tillthe evening before you intend to cook it. An older one willrequire twenty-four hours' soaking; and one that is very old andhard should be kept in soak two or three days, frequently changingthe water, which must be soft. Soak it in a tub, and keep it wellcovered. When you take it out of the water to prepare it forboiling, scrape and trim it nicely, and pare off all the badlooking parts. 

Early in the morning put it into a large pot or kettle with plentyof cold water. Place it over a slow fire that it may heatgradually; it should not come to a boil in less than an hour and ahalf, or two hours. When it boils, quicken the fire, and skim thepot carefully. Then simmer it gently four or fire hours or more, according to its size. A ham weighing fifteen pounds should simmerfive hours after it has come to a boil. Keep the pot well skimmed. 

When it is done, take it up, carefully strip off the skin, andreserve it to cover the ham when it is put away cold. Rub the hamall over with some beaten egg, and strew on it fine bread-raspingsshaken through the lid of a dredging box. Then place it in an ovento brown and crisp, or on a hot dish set over the pot before thefire. Cut some writing paper into a handsome fringe, and twist itround the shank-bone before you send the ham to table. Garnish theedge of the dish with little piles or spots of rasped crust ofbread. 

In carving a ham, begin not quite in the centre, but a littlenearer to the hock. Cut the slices very thin. It is not only amost ungenteel practice to cut ham in thick slices, but it muchimpairs the flavour. 

When you put it away after dinner, skewer on again the skin. Thiswill make it keep the better. 

Ham should always be accompanied by green vegetables, such asasparagus, peas, beans, spinach, cauliflower, brocoli, &c. 

Bacon also should be well soaked before it is cooked; and itshould be boiled very slowly, and for a long time. The greens maybe boiled with the meat. Take care to skim the pot carefully, andto drain and squeeze the greens very well before you send them totable. If there are yellow streaks in the lean of the bacon, it isrusty, and unfit to eat. 

TO ROAST A HAM. 

Take a very fine ham (a Westphalia one if you can procure it) andsoak it in lukewarm water for a day or two, changing the waterfrequently. The day before you intend cooking it, take the ham outof the water, and (having removed the skin) trim it nicely, andpour over it a bottle of Madeira or sherry. Let it steep till nextmorning, frequently during the day washing the wine over it. Putit on the spit in time to allow at least six hours for slowlyroasting it. Baste it continually with hot water. When it is done, dredge it all over with fine bread-raspings shaken on through thetop of the dredging box; and set it before the fire to brown. 

For gravy, take the wine in which the ham was steeped, and add toit the essence or juice which flowed from the meat when taken fromthe spit. Squeeze in the juice of two lemons. Put it into a sauce-pan, and boil and skim it. Send it to table in a boat. Cover theshank of the ham (which should have been sawed short) with bunchesof double parsley, and ornament it with a cluster of flowers cutout with a penknife from raw carrots, beets, and turnips; and madeto imitate marygolds, and red and white roses. 

DIRECTIONS FOR CURING HAM OR BACON. 

Ham or bacon, however well cured, will never be good unless thepork of which it is made has been properly fed. The hogs should bewell fattened on corn, and fed with it about eight weeks, allowingten bushels to each hog. They are best for curing when from two tofour years old, and should not weigh more than one hundred andfifty or one hundred and sixty pounds. The first four weeks theymay be fed on mush, or on Indian meal moistened with water; theremaining four on corn unground; giving them always as much asthey will eat. Soap-suds may be given to them three or four timesa week; or oftener if convenient. 

When killed and cut up, begin immediately to salt them. Rub theoutside of each ham with a tea-spoonful of powdered saltpetre, andthe inside with a tea-spoonful of cayenne pepper. Having mixedtogether brown sugar and fine salt, in the proportion of a poundand a half of brown sugar to a quart of salt, rub the pork wellwith it. This quantity of sugar and salt will be sufficient forfifty pounds of meat. Have ready some large tubs, the bottomssprinkled with salt, and lay the meat in the tubs with the skindownward. Put plenty of salt between each layer of meat. After ithas lain eight days, take it out and wipe off all the salt, andwash the tubs. Make a pickle of soft water, equal quantities ofsalt and molasses, and a little saltpetre; allowing four ounces ofsaltpetre to two quarts of molasses and two quarts of salt, whichis the proportion for fifty pounds of meat. The pickle must bestrong enough to bear up an egg. Boil and skim it; and when it iscold, pour it over the meat, which must be turned every day andbasted with the pickle. The hams should remain in the pickle atleast four weeks; the shoulders and middlings of the bacon threeweeks; and the jowls two weeks. They should then be taken out andsmoked. Having washed off the pickle, before you smoke the meat, bury it, while wet, in a tub of bran. This will form a crust overit, and prevent evaporation of the juices. Let the smoke-house beready to receive the meat immediately. Take it out of the tubafter it has lain half an hour, and rub the bran evenly over it. Then hang it up to smoke with the small end downwards. The smoke-houseshould be dark and cool, and should stand alone, for theheat occasioned by an adjoining--building may spoil the meat, orproduce insects. Keep up a good smoke all day, but have no blaze. Hickory is the best wood for a smoke-house fire, In three or fourweeks the meat will be sufficiently smoked, and fit for use. During the process it should be occasionally taken down, examined, and hung up again. The best way of keeping hams is to wrap them inpaper, or, to sew them in coarse cloths (which should be white-washed)and bury them in a barrel of hickory ashes. The ashes mustbe frequently changed. 

An old ham will require longer to soak, and longer to boil than anew one. 

Tongues may be cured in the above manner. 

LIVER PUDDINGS. 

Boil some pigs' livers. When cold, mince them, and season themwith pepper, salt, and some sage and sweet marjoram rubbed fine. You may add some powdered cloves. Have ready some large skinsnicely cleaned, and fill them with the mixture, tying up the endssecurely. Prick them with a fork to prevent their bursting; putthem into hot water, and boil them slowly for about an hour. Theywill require no farther cooking before you eat them. Keep them instone jars closely covered. They are eaten cold at breakfast orsupper, cut into slices an inch thick or more; or they may be cutinto large pieces, and broiled or fried. 

COMMON SAUSAGE-MEAT. 

Having cleared it from the skin, sinews, and gristle, take sixpounds of the lean of young fresh pork, and three pounds of thefat, and mince it all as fine as possible. Take some dried sage, pick off the leaves and rub them to powder, allowing three tea-spoonfulsto each pound of meat. Having mixed the fat and leanwell together, and seasoned it with nine tea-spoonfuls of pepper, and the same quantity of salt, strew on the powdered sage, and mixthe whole very well with your hands. Put it away in a stone jar, packing it down hard; and keep it closely covered. Set the jar ina cool dry place. 

When you wish to use the sausage-meat, make it into flat cakesabout an inch thick and the size of a dollar; dredge them withflour, and fry them in butter or dripping, over rather a slowfire, till they are well browned on both sides, and thoroughlydone. 

Sausages are seldom eaten except at breakfast. 

FINE SAUSAGES. 

Take some fresh pork, (the leg is best, ) and clear it from theskin, sinews, and gristle. Allow two pounds of fat to three poundsof lean. Mince it all very fine, and season it with two ounces anda half of salt, half an ounce of pepper, thirty cloves, and adozen blades of mace powdered, three grated, nutmegs, six table-spoonfulsof powdered sage, and two tea-spoonfuls of powderedrosemary. Mix all well together. Put it into a stone jar, andpress it down very hard. Cover it closely, and keep it in a drycool place. 

When you use this sausage-meat, mix with it some beaten yolk ofegg, and make it into balls or cakes. Dredge them with flour, andfry them in butter. 

BOLOGNA SAUSAGES. 

Take ten pounds of beef, and four pounds of pork; two-thirds ofthe meat should be lean, and only one third fat. Chop it veryfine, and mix it well together. Then season it with six ounces offine salt, one ounce of black pepper, half an ounce of cayenne, one table-spoonful of powdered cloves; and one clove or garlicminced very fine. 

Have ready some large skins nicely cleaned and prepared, (theyshould be beef-skins, ) and wash them in salt and vinegar. Fillthem with the above mixture, and secure the ends by tying themwith packthread or fine twine. Make a brine of salt and waterstrong enough to bear up an egg. Put the sausages into it, and'let them lie for three weeks, turning them daily. Then take themout, wipe them dry, hang them up and smoke them. Before you putthem away rub them all over with, sweet oil, Keep them in ashes. That of vine-twigs is best for them. 

You may fry them or not before you eat them. 

PORK CHEESE. 

Take the heads, tongues, and feet of young fresh pork, or anyother pieces that are convenient. Having removed the skin, boilthem till all the meat is quite tender, and can be easily strippedfrom the bones. Then chop it small, and season it with salt andblack pepper to your taste, and if you choose, some beaten cloves. Add sage-leaves and sweet marjoram, minced fine, or rubbed topowder. Mix the whole very well together with your hands. Put itinto deep pans, with straight sides, (the shape of a cheese, )press it down hard and closely with a plate that will fit the pan;putting the under side of the plate next to the meat, and placinga heavy weight on it. In two or three days it will be fit for use, and you may turn it out of the pan. Send it to table cut inslices, and use mustard and vinegar with it. It is generally eatenat supper or breakfast. 

PIG'S FEET AND EARS SOUSED. 

Having cleaned them properly, and removed the skin, boil themslowly till they are quite tender, and then split the feet and putthem with the ears into salt and vinegar, flavoured with a littlemace. Cover the jar closely, and set it away. When you use them, dry each piece well with a cloth; dip them first in beaten yolk ofegg, and then in bread-crumbs, and fry them nicely in butter orlard. Or you may eat them cold, just out of the vinegar. 

If you intend keeping them some time, you must make a fresh picklefor them every other day. 

TO IMITATE WESTPHALIA HAM. 

The very finest pork must be used for these hams. Mix together anequal quantity of powdered saltpetre and brown sugar, and rub itwell into the hams. Next day make a pickle in sufficient quantityto cover them very well. The proportions of the ingredients are apound and a half of fine salt, half a pound of brown sugar, anounce of black pepper and an ounce of cloves pounded to powder, asmall bit of sal prunella, and a quart of stale strong beer orporter. Boil them all together, so as to make a pickle that willbear up an egg. Pour it boiling hot over the meat, and let it liein the pickle two weeks, turning it two or three times every day, and basting or washing it with the liquid. Then take out the hams, rub them with bran and smoke them for a fortnight. When done, keepthem in a barrel of wood ashes. 

In cooking these hams simmer them slowly for seven or eight hours. 

To imitate the shape of the real Westphalia hams, cut some of themeat off the under side of the thick part, so as to give them aflat appearance. Do this before you begin to cure them, firstloosening the skin and afterwards sewing it on again. 

The ashes in which you keep them must be changed frequently, wiping the hams when you take them out. 

TO GLAZE A COLD HAM. 

With a brush or quill feather go all over the ham with beaten yolkof egg. Then cover it thickly with pounded cracker, made as fineas flour, or with grated crumbs of stale bread. Lastly go over itwith thick cream. Put it to brown in the oven of a stove, or brownit on the spit of a tin roaster, set before the fire and turnedfrequently. 

This glazing will be found delicious. 

VENISON, &c. 

TO ROAST A SADDLE OR HAUNCH OF VENISON. 

Wipe it all over with a sponge dipped in warm water Then rub theskin with lard or nice dripping. Cover the fat with sheets ofpaper two double, buttered, and tied on with packthread that hasbeen soaked to keep it from burning. Or, what is still better, youmay cover the first sheets of paper with a coarse paste of flourand water rolled out half an inch thick, and then cover the pastewith the second sheets of paper, securing the whole well with thestring to prevent its falling off. Place the venison on the spitbefore a strong clear fire, such as you would have for a sirloinof beef, and let the fire be well kept up all the time. Put someclaret and butter into the dripping-pan and baste the meat with itfrequently. If wrapped in paste, it will not be done in less thanfive hours. Half an hour before you take it up, remove thecoverings carefully, place the meat nearer to the fire, baste itwith fresh butter and dredge it very lightly with flour. Send itto table with fringed white paper wrapped round the bone, and itsown gravy well skimmed. Have currant jelly to eat with it. Asvenison chills immediately, the plates should be kept on heaters. 

You may make another gravy with a pound and a half of scraps andtrimmings or inferior pieces of venison, put into a sauce-pan withthree pints of water, a few cloves, a few blades of mace, half anutmeg; and salt and cayenne to your taste. Boil it down slowly toa pint. Then skim off the fat, and strain the gravy into a cleansauce-pan. Add to it half a pint of currant jelly, half a pint ofclaret, and near a quarter of a pound of butter divided into bitsand rolled in flour. Send it to table in two small tureens orsauce-boats. This gravy will be found very fine. 

Venison should never be roasted unless very fat. The shoulder is aroasting piece, and may be done without the paper or paste. 

Venison is best when quite fresh; but if it is expedient to keepit a week before you cook it, wash it well with milk and water, and then dry it perfectly with cloths till there is not the leastdamp remaining on it. Then mix together powdered ginger andpepper, and rub it well over every part of the meat. Do not, however, attempt to keep it unless the weather is quite cold. 

TO HASH COLD VENISON. 

Cut the meat in nice small slices, and put the trimmings and bonesinto a sauce-pan with barely water enough to cover them. Let themstew for an hour. Then strain the liquid into a stew-pan; add toit some bits of butter rolled in flour, and whatever gravy wasleft of the venison the day before. Stir in some currant jelly, and give it a boil up. Then put in the meat, and keep it over thefire just long enough to warm it through; but do not allow it toboil, as it has been once cooked already. 

VENISON STEAKS. 

Cut them from the neck or haunch. Season them with pepper andsalt. When the gridiron has been well heated over a bed of brightcoals, grease the bars, and lay the steaks upon it. Broil themwell, turning them once, and taking care to save as much of thegravy as possible. Serve them up with some currant jelly laid oneach steak. Have your plates set on heaters. 

VENISON PASTY. 

The neck, breast, and shoulder are the parts used for a venisonpie or pasty. Cut the meat into pieces (fat and lean together) andput the bones and trimmings into a stew-pan with pepper and salt, and water or veal broth enough to cover it. Simmer it till youhave drawn out a good gravy. Then strain it. 

In the mean time make a good rich paste, and roll it rather thick. Cover the bottom and sides of a deep dish with one sheet of it, and put in your meat, having seasoned it with pepper, salt, nutmeg, and mace. Pour in the gravy which you have prepared fromthe trimmings, and two glasses of port or claret, and lay on thetop some hits of butter rolled in flour. Cover the pie with athick lid of paste, and ornament it handsomely with leaves andflowers formed with a tin cutter. Bake it two hours or more, according to its size. 

VENISON HAMS. 

Venison for hams must be newly killed, and in every respect asgood as possible. Mix together equal quantities of salt and brownsugar, and rub it well into the hams. Put them into a tub, and letthem lie seven days; turning them and rubbing them daily with themixture of salt and sugar. Next mix together saltpetre and commonsalt, in the proportion of two ounces of saltpetre to a handful ofsalt. Rub it well into your hams, and let them lie a week longer. Then wipe them, rub them with bran, and smoke them a fortnightover hickory wood. Pack them in wood ashes. 

Venison ham must not be cooked before it is eaten. It is used forthe tea-table, chipped or shred like dried beef, to which it isconsidered very superior. 

It will not keep as long as other smoked meat. 

TO ROAST A KID. 

A kid should be cooked the day it is killed, or the day after atfarthest. They are best from three to four months old, and areonly eaten while they live on milk. 

Wash the kid well, wipe it dry, and truss it. Stuff the body witha force-meat of grated bread, butter or suet, sweet herbs, pepper, salt, nutmeg, grated lemon-peel, and beaten egg; and sew it up tokeep the stuffing in its place. Put it on the spit and rub it overwith lard, or sweet oil. Put a little salt and water into thedripping-pan, and baste the kid first with that, and afterwardswith its own gravy. Or you may make it very nice by basting itwith cream. It should roast about three hours. At the last, transfer the gravy to a small sauce-pan; thicken it with a littlebutter rolled in flour, give it a boil up, and send it to table ina boat. Garnish the kid with lumps of currant jelly laid round theedge of the dish. 

A fawn (which should never be kept more than one day) may beroasted in the same manner; also, a hare, or a couple of rabbits. 

You may send to table, to eat with the kid, a dish of chestnutsboiled or roasted, and divested of the shells. 

TO ROAST A HARE. 

If a hare is old do not roast it, but make soup of it. Wash andsoak it in water for an hour, and change the water several times, having made a little slit in the neck to let out the blood. Takeout the heart and liver, and scald them. Drain, dry, and truss thehare. Make a force-meat richer and more moist than usual, and addto it the heart and liver minced fine. Soak the bread-crumbs in alittle claret before you mix them with the other ingredients. Stuff the body of the hare with this force-meat, and sew it up. Put it on the spit, rub it with butter, and roast it before abrisk fire. For the first half hour baste it with butter; andafterwards with cream, or with milk thickened with beaten yolk ofegg. At the last, dredge it lightly with flour. The hare willrequire about two hours roasting. 

For sauce, take the drippings of the hare mixed with cream or withclaret, and a little lemon-juice, a bit of butter, and some bread-crumbs. Give it a boil up, and send it to table in a boat. Garnishthe hare with slices of currant jelly laid round it in the dish. 

FRICASSEED RABBITS. 

The best way of cooking rabbits is to fricassee them. Take acouple of fine ones, and cut them up, or disjoint them. Put theminto a stew-pan; season them with cayenne pepper and salt, somechopped parsley, and some powdered mace. Pour in a pint of warmwater (or of veal broth, if you have it) and stew it over a slowfire till the rabbits are quite tender; adding (when they areabout half done) some bits of butter rolled in flour. Just beforeyou take it from the fire, enrich the gravy with a jill or more ofthick cream with some nutmeg grated into it. Stir the gravy well, but take care not to let it boil after the cream is in, lest itcurdle. 

Put the pieces of rabbit on a hot dish, and pour the gravy overthem. 

TO STEW RABBITS. 

Having trussed the rabbits, lay them in a pan of warm water forabout fifteen minutes. Then put them into a pot with plenty ofwater and a little salt, and stew them slowly for about an hour, or till they are quite tender. In the mean time, peel and boil ina sauce-pan a dozen onions. When they are quite tender allthrough, take them out, and drain and slice them. Have ready somedrawn, butter, prepared by taking six ounces of butter, (cut intobits and rolled in about three tea-spoonfuls of flour, ) andmelting it in a jill of milk. After shaking it round-over hotcoals till it simmers, add to it the onions, and give it one boilup. 

When the rabbits are done stewing lay them on a large dish (havingfirst cut off their heads, which should not he sent to table) andcover them all over with the onion-sauce, to which you may addsome grated nutmeg. 

TO FRY RABBITS, Having washed the rabbits well, put them into a pan of cold water, and let them lie in it two or three hours. Then cut them intojoints, dry them in a cloth, dredge them with flour, strew themwith chopped parsley, and fry them in butter. After you take themout of the frying-pan, stir a wine-glass of cream into the gravy, or the beaten yolk of an egg. Do not let it boil, but pour it atonce into the dish with the rabbits. 

Rabbits are very good baked in a pie. A boiled or pot-pie may bemade of them. 

They may he stuffed with force-meat and roasted, basting them withbutter. Cut off their heads before you send them to table. 

POULTRY, GAME, &c. 

GENERAL REMARKS

In buying poultry choose those that are fresh and fat. Half-grownpoultry is comparatively insipid; it is best when full-grown butnot old. Old poultry is tough and hard. An old goose is so toughas to be frequently uneatable. When poultry is young the skin isthin and tender, and can be easily tipped by trying it with a pin;the legs are smooth; the feet moist and limber; and the eyes fulland bright. The body should be thick and the breast fat. The billand feet of a young goose are yellow, and have but few hairs onthem; when old they are red and hairy. 

Poultry is best when killed overnight, as if cooked too soonafter-killing, it is hard and does not taste well. It is not thecustom in America, as in some parts of Europe, to keep game, orindeed any sort of eatable, till it begins to taint; all food wheninclining to decomposition being regarded by us with disgust. 

When poultry or game is frozen, it should be brought into thekitchen early in the morning of the day on which it is to becooked. It may be thawed by laying it several hours in cold water. If it is not thawed it will require double the time to cook, andwill be tough and tasteless when done. In drawing poultry be verycareful not to break the gall, lest its disagreeable bitternessshould be communicated to the liver. 

Poultry should be always scalded in hot water to make the featherscome out easily. Before they are cooked they should be held for amoment over the blaze of the fire to singe off the hairs that areabout the skin. The head, neck, and feet should be cut off, andthe ends of the legs skewered in the bodies. A string should betied tightly round. 

TO BOIL A PAIR OF FOWLS. 

Make a force-meat in the usual manner, of grated, bread-crumbs, chopped sweet herbs, butter, pepper, salt, and yolk of egg. Fillthe bodies of the fowls with the stuffing, and tie a string firmlyround them. Skewer the livers and gizzards to the sides, under thewings. Dredge them with flour, and put them into a pot with justenough of water to cook them; cover it closely, and put it over amoderate fire. As soon as the scum rises, take off the pot andskim it. Then cover it again, and boil it slowly half an hour. Afterwards diminish the fire, and let them stew slowly till quitetender. An hour altogether is generally sufficient to boil a pairof fowls, unless they are quite old. By doing them slowly (ratherstewing than boiling) the skin will not break, and they will bewhiter and more tender than if boiled fast. 

Serve them up with egg-sauce in a boat. 

Young chickens are better for being soaked two hours in skim milk, previous to boiling. You need not stuff them. Boil or stew them, slowly in the same manner as large fowls. Three quarters of anhour will cook them. 

Serve them up with parsley-sauce, and garnish with parsley. 

Boiled fowls should be accompanied by ham or smoked tongue. 

TO ROAST A PAIR. OF FOWLS. 

Leave out the livers, gizzards and hearts, to be chopped and putinto the gravy. --Fill the crops and bodies of the fowls with aforce-meat, put them before a clear fire and roast them an hour, basting them with butter or with clarified dripping. 

Having stewed the necks, gizzards, livers, and hearts in a verylittle water, strain it and mix it hot with the gravy that hasdripped from the fowls, and which must be first skimmed. Thickenit with a little browned flour, add to it the livers, hearts, andgizzards chopped small. Send the fowls to table with the gravy ina boat, and have cranberry-sauce to eat with them. 

BROILED CHICKENS. 

Split a pair of chickens down the back, and beat them flat, Wipethe inside, season them with pepper and salt, and let them, liewhile you prepare some beaten yolk of egg and grated bread-crumbs. Wash the outside of the chickens all over with the egg, and thenstrew on the bread-crumbs. Have ready a hot gridiron over a bed ofbright coals. Lay the chickens on it with the inside downwards, ornext the fire. Broil them about three quarters of an hour, keepingthem covered with a plate. Just before you take them up, lay somesmall pieces of butter on them. 

In preparing chickens for broiling, you may parboil them about tenminutes, to ensure their being sufficiently cooked; as it isdifficult to broil the thick parts thoroughly without burning therest. 

FRICASSEED CHICKENS. 

Having cut up your chickens, lay them in cold water till all theblood is drawn out. Then wipe the pieces, season them with pepperand salt, and dredge them with flour. Fry them in lard or butter;they should be of a fine brown on both sides. When they are quitedone, take them, out of the frying-pan, cover them up, and setthem by the fire to keep warm. Skim the gravy in the frying-panand pour into it half a pint of cream; season it with a littlenutmeg, pepper and salt, and thicken it with, a small bit ofbutter rolled in flour. Give it a boil, and then pour it round thechickens, which must he kept hot. Put some lard into the pan, andfry some parsley in It to lay on the pieces of chicken; it must bedone green and crisp. 

To make a white fricassee of chickens, skin them, cut them inpieces, and having soaked out the blood, season them with salt, pepper, nutmeg and mace, and strew over them some sweet marjoramshred fine. Put them into a stew-pan, and pour over them half apint of cream, or rich unskimmed milk. Add some butter rolled inHour, and (if you choose) some small force-meat balls. Set thestew-pan over hot coals. Keep it closely covered, and stew orsimmer it gently till the chicken is quite tender, but do notallow it to boil. 

You may improve it by a few small slices of cold ham. 

CHICKEN CROQUETS AND RISSOLES. 

Take some cold chicken, and having; cut the flesh from the bones, mince it small with a little suet and parsley; adding sweetmarjoram and grated lemon-peel. Season it with pepper, salt andnutmeg, and having mixed the whole very well pound it to a pastein a marble mortar, putting in a little at a time, and moisteningit frequently with yolk of egg that has been previously beaten. Then divide it into equal portions and having floured your hands, make it up in the shape of pears, sticking the head of a cloveinto the bottom of each to represent the blossom end, and thestalk of a clove into the top to look like the stem. Dip them intobeaten yolk of egg, and then into bread-crumbs grated finely andsifted. Fry them in butter, and when you take them out of the pan, fry some parsley in it. Having drained the parsley, cover thebottom of a dish with it, and lay the croquets upon it. Send it totable as a side dish. 

Croquets maybe made of cold sweet-breads, or of cold veal mixedwith ham or tongue. 

Rissoles are made of the same ingredients, well mixed, and beatensmooth in a mortar. Make a fine paste, roll it out, and cut itinto round cakes. Then lay some of the mixture on one half of thecake, and fold over the other upon it, in the shape of a half-moon. Close and crimp the edges nicely, and fry the rissoles inbutter. They should be of a light brown on both sides. Drain themand send them to table dry. 

BAKED CHICKEN PIE. 

Cover the bottom and sides of a deep dish with a thick paste. Having cut up your chickens, and seasoned them to your taste, withsalt, pepper, mace and nutmeg, put them in, and lay on the topseveral pieces of butter rolled in flour. Fill up the dish abouttwo-thirds with cold water. Then lay on the top crust, notching ithandsomely. Cut a slit in the top, and stick into it an ornamentof paste made in the form of a tulip. Bake it in a moderate oven. 

It will be much improved by the addition of a quarter of a hundredoysters; or by interspersing the pieces of chicken with slices ofcold boiled ham. 

You may add also some yolks of eggs boiled hard. 

A duck pie may be made in the same manner. A rabbit pie also. 

A POT PIE. 

Take a pair of large fine fowls. Cut them up, wash the pieces, andseason them with pepper and salt. Make a good paste in theproportion of a pound and a half of minced suet to three pounds offlour. Let there be plenty of paste, as it is always much liked bythe eaters of pot pie. Roll out the paste not very thin, and cutmost of it into long squares. Butter the sides of a pot, and linethem with paste nearly to the top. Lay slices of cold ham at thebottom of the pot, and then the pieces of fowl, interspersed allthrough with squares of paste, and potatoes pared and quartered. Lay a lid of paste all over the top, leaving a hole in the middle. Pour in about a quart of water, cover the pot, and boil it slowlybut steadily for two hours. Half an hour before you take it up, put in through the hole in the centre of the crust, some bits ofbutter rolled in flour, to thicken the gravy. When done put thepie on a large dish, and pour the gravy over it. 

You may intersperse it all through with cold ham. 

A pot pie may be made of ducks, rabbits, squirrels, or venison. Also of beef-steaks. 

CHICKEN CURRY. 

Take a pair of fine fowls, and having cut them in pieces, lay themin salt and water till the seasoning is ready. Take two table-spoonfulsof powdered ginger, one table-spoonful of freshturmeric, a tea-spoonful of ground black pepper; some mace, a fewcloves, some cardamom seeds, and a little cayenne pepper with asmall portion of salt. These last articles according to yourtaste. Put all into a mortar, and add to them eight large onions, chopped or cut small. Mix and beat all together, till the onions, spices, &c. Form a paste. 

Put the chickens into a pan with sufficient butter rolled inflour, and fry them till they are brown, but not till quite done. While this is proceeding, set over the fire a sauce-pan threeparts full of water, or sufficient to cover the chickens when theyare ready. As soon as the water boils, throw in the curry-paste. When the paste has all dissolved, and is thoroughly mixed with thewater, put in the pieces of chicken to boil, or rather to simmer. When the chicken is quite done, put it into a large dish, and eatit with boiled rice. The rice may either be laid round on the samedish, or served up separately. 

This is a genuine East India receipt for curry. 

Lamb, veal, or rabbits may be curried in the same manner. 

_To boil Rice for the Curry. _

Pick the rice carefully, to clear it from husks and motes. Thensoak it in cold water for a quarter of an hour, or more. When youare ready to boil it, pour off the water in which it has soaked. Have ready a pot or sauce-pan of boiling water, into which youhave put a little salt. Allow two quarts of water to a pound ofrice. Sprinkle the rice gradually into the water. Boil it hard fortwenty minutes, then take it off the fire, and pour off all thewater that remains. Set the pot in the chimney corner with the lidoff, while dinner is dishing, that it may have time to dry. Youmay toss it up lightly with two forks, to separate the grainswhile it is drying, but do not stir it with a spoon. 

A PILAU. 

Take a large fine fowl, and cover the breast with slices of fatbacon or ham, secured by skewers. Put it into a stew-pan with twosliced onions. Season it to your taste with white pepper and mace. Have ready a pint of rice that has been well picked, washed, andsoaked. Cover the fowl with it. Put in as much water as will wellcover the whole. Stew it about half an hour, or till the fowl andrice are thoroughly done; keeping the stew-pan closely covered. Dish it all together, either with the rice covering the fowl, orlaid round it in little heaps. 

You may make a pilau of beef or mutton with a larger quantity ofrice; which must not be put in at first, or it will be done toomuch, the meat requiring a longer time to stew. 

CHICKEN SALAD. 

The fowls for this purpose should be young and fine. You mayeither boil or roast them. They must be quite cold. Having removedall the skin and fat, and disjointed the fowls cut the meat fromthe bones into very small pieces, not exceeding an inch. Wash andsplit two large fine heads of celery, and cut the white part intopieces also about an inch long; and having mixed the chicken andcelery together, put them into a deep china dish, cover it and setit away. 

It is best not to prepare the dressing till just before the saladis to be eaten, that it may be as fresh as possible. Have readythe yolks of eight hard-boiled eggs. Put them into a flat dish, and mash them to a paste with the back of a wooden spoon. Add tothe egg a small tea-spoonful of fine salt, the same quantity ofcayenne pepper, half a jill of made mustard, a jill or a wine-glassand a half of vinegar, and rather more than two wine-glassesof sweet oil. Mix all these ingredients thoroughly; stirring thema long time till they are quite smooth. 

The dressing should not be put on till a few minutes before thesalad is sent in; as by lying in it the chicken and celery willbecome tough and hard. After you pour it on, mix the whole welltogether with a silver fork. 

Chicken salad should be accompanied with plates of bread andbutter, and a plate of crackers. It is a supper dish, and isbrought in with terrapin, oysters, &c. 

Cold turkey is excellent prepared as above. 

An inferior salad may be made with cold fillet of veal, instead ofchickens. 

Cold boiled lobster is very fine cut up and drest in this manner, only substituting for celery, lettuce cut up and mixed with thelobster. 

TO ROAST A PAIR OF DUCKS. 

After the ducks are drawn, wipe out the inside with a clean cloth, and prepare your stuffing. Mince very fine some green sage leaves, and twice their quantity of onion, (which should first beparboiled, ) and add a little butter, and a seasoning of pepper andsalt. Mix the whole very well, and fill the crops and bodies ofthe ducks with it, leaving a little space for the stuffing toswell. Reserve the livers, gizzards, and hearts to put in thegravy. Tie the bodies of the ducks firmly round with strings, (which should be wetted or buttered to keep them from burning, )and put them on the spit before a clear brisk fire. Baste themfirst with a little salt and water, and then with their own gravy, dredging them lightly with flour at the last. They will be done inabout an hour. After boiling the livers, gizzards and hearts, chopthem, and put them into the gravy; having first skimmed it, andthickened it with a little browned flour. 

Send to table with the ducks a small tureen of onion-sauce withchopped sage leaves in it. Accompany them also with stewedcranberries and green peas. 

Canvas-back ducks are roasted in the same manner, omitting thestuffing. They will generally be done enough in three quarters ofan hour. Send currant jelly to table with them, and have heatersto place under the plates. Add to the gravy a little cayenne, anda large wine-glass of claret or port. 

Other wild ducks and teal may be roasted in about half an hour. Before cooking soak them all night in salt and water, to draw outwhatever fishy or sedgy taste they may happen to have, and whichmay otherwise render them uneatable. Then early in the morning putthem in fresh water (without salt, ) changing it several timesbefore you spit them. 

You may serve up with wild ducks, &c. Orange-sauce, which is madeby boiling in a little water two large sweet oranges cut intoslices, having first removed the rind. When the pulp is alldissolved, strain and press it through a sieve, and add to it thejuice of two more oranges, and a little sugar. Send it to tableeither warm or cold. 

STEWED DUCK. 

Half roast a large duck. Cut it up, and put it into a stew-panwith a pint of beef-gravy, or dripping of roast-beef. Have readytwo boiled onions, half a handful of sage leaves, and two leavesof mint, all chopped very fine and seasoned with pepper and salt. Lay these ingredients over the duck. Stew it slowly for a quarterof an hour. Then put in a quart of young green peas. Cover itclosely, and simmer it half an hour longer, till the peas arequite soft. Then add a piece of butter rolled in flour; quickenthe fire, and give it one boil. Serve up all together. 

A cold duck that has been under-done may be stewed in this manner. 

TO HASH A DUCK. 

Cut up the duck and season it with pepper and mixed spices. Haveready some thin slices of cold ham or bacon. Place a layer of themin a stew-pan; then put in the duck and cover it with ham. Addjust water enough to moisten it, and pour over all a large glassof red wine. Cover the pan closely and let it stew for an hour. 

Have ready a quart or more of green peas, boiled tender drained, and mixed with butter and pepper. Lay them round the hashed duck. 

If you hash a cold duck in this manner, a quarter of an hour willbe sufficient for stewing it; it having been cooked already. 

TO ROAST A GOOSE. 

Having drawn and singed the goose, wipe out the inside with acloth, and sprinkle in some pepper and salt. Make a stuffing offour good sized onions minced fine, and half their quantity ofgreen sage leaves minced also, a large tea-cupful of grated bread-crumbs, a piece of butter the size of a walnut, and the beatenyolks of two eggs, with a little pepper and salt. Mix the wholetogether, and incorporate them well. Put the stuffing into thegoose, and press it in hard; but do not entirely fill up thecavity, as the mixture will swell in cooking. Tie the goosesecurely round with a greased or wetted string; and paper thebreast to prevent it from scorching. Fasten the goose on the spitat both ends. The fire must be brisk and well kept up. It willrequire from two hours to two and a half to roast. Baste it atfirst with a little salt and water, and then with its own gravy. Take off the paper when the goose is about half done, and dredgeit with a little flour towards the last. Having parboiled theliver and heart, chop them and put them into the gravy, which mustbe skimmed well and thickened with a little browned flour. 

Send apple-sauce to table with the goose; also mashed potatoes. 

A goose may be stuffed entirely with potatoes, boiled and mashedwith milk, butter, pepper and salt. 

You may make a gravy of the giblets, that is the neck, pinions, liver, heart and gizzard, stewed in a little water, thickened withbutter rolled in flour, and seasoned with pepper and salt. Add aglass of red wine. Before you send it to table, take out all butthe liver and heart; mince them and leave them in the gravy. Thisgravy is by many preferred to that which comes from the goose inroasting. It is well to have both. 

If a goose is old it is useless to cook it, as when hard and toughit cannot be eaten. 

A GOOSE PIE. 

Cut a fine large young goose into eight pieces, and season it withpepper. Reserve the giblets for gravy. Take a smoked tongue thathas been all night in soak, parboil it, peel it, and cut it intothick slices, omitting the root, which you must divide into smallpieces, and put into a sauce-pan with the giblets and sufficientwater to stew them slowly. 

Make a nice paste, allowing a pound and a half of butter to threepounds of flour. Roll it out thick, and line with it the bottomand sides of a deep dish. Fill it with the pieces of goose, andthe slices of tongue. Skim the gravy you have drawn from thegiblets, thicken it with a little browned flour, and pour it intothe pie dish. Then put on the lid or upper crust. Notch andornament it handsomely with leaves and flowers of paste. Bake thepie about three hours in a brisk oven. 

In making a large goose pie you may add a fowl, or a pair ofpigeons, or partridges, --all cut up. 

A duck pie may be made in the same manner. 

Small pies are sometimes made of goose giblets only. 

A CHRISTMAS GOOSE PIE. 

These pies are always made with a standing crust. Put into asauce-pan one pound of butter cut up, and a pint and a half ofwater; stir it while it is melting, and let it come to a boil. Then skim off whatever milk or impurity may rise to the top. Haveready four pounds of flour sifted into a pan. Make a hole in themiddle of it, and pour in the melted butter while hot. Mix it witha spoon to a stiff paste, (adding the beaten yolks of three orfour eggs, ) and then knead it very well with your hands, on thepaste-board, keeping it dredged with flour till it ceases to besticky. Then set it away to cool. 

Split a large goose, and a fowl down the back, loosen the fleshall over with a sharp knife, and take out all the bones. Parboil asmoked tongue; peel it and cut off the root. Mix together apowdered nutmeg, a quarter of an ounce of powdered mace, a tea-spoonfulof pepper, and a tea-spoonful of salt, and season withthem the fowl and the goose. 

Roll out the paste near an inch thick, and divide it into threepieces. Cut out two of them of an oval form for the top andbottom; and the other into a long straight piece for the sides orwalls of the pie. Brush the paste all over with beaten white ofegg, and set on the bottom the piece that is to form the wall, pinching the edges together, and cementing them with white of egg. The bottom piece must be large enough to turn up a little roundthe lower edge of the wall piece, to which it must be firmlyjoined all round. When you have the crust properly fixed, so as tobe baked standing alone without a dish, put in first the goose, then the fowl, and then the tongue. Fill up what space is leftwith pieces of the flesh of pigeons, or of partridges, quails, orany game that is convenient. There must be no bones in the pie. You may add also some bits of ham, or some force-meat balls. Lastly, cover the other ingredients with half a pound of butter, and pat on the top crust, which, of course, must be also of anoval form to correspond with the bottom. The lid must be placednot quite on the top edge of the wall, but an inch and a halfbelow it. Close it very well, and ornament the sides and top withfestoons and leaves cut out of paste. Notch the edges handsomely, and put a paste flower in the centre. Glaze the whole with beatenyolk of egg, and bind the pie all round with a double fold ofwhite paper. Set it in a regular oven, and bake it four hours. 

This is one way of making the celebrated goose pies that it iscustomary in England to send as presents at Christmas. They areeaten at luncheon, and if the weather is cold, and they are keptcarefully covered up from the air, they will be good for two orthree weeks; the standing crust assisting to preserve them. 

TO ROAST A TURKEY. 

Make a force-meat of grated bread-crumbs, minced suet, sweetmarjoram, grated lemon-peel, nutmeg, pepper, salt, and beaten yolkof egg. You may add some grated cold ham. Light some writingpaper, and singe the hairs from the skin of the turkey. Reservethe neck, liver, and gizzard for the gravy. Stuff the craw of theturkey with the force-meat, of which there should be enough madeto form into balls for frying, laying them round the turkey whenit is dished. Dredge it with flour, and roast it before a clearbrisk fire, basting it with cold lard. Towards the last, set theturkey nearer to the fire, dredge it again very lightly withflour, and baste it with butter. It will require, according to itssize, from two to three hours roasting. 

Make the gravy of the giblets cut in pieces, seasoned, and stewedfor two hours in a very little water; thicken it with a spoonfulof browned flour, and stir into it the gravy from the dripping-pan, having first skimmed off the fat. 

A turkey should be accompanied by ham or tongue. Serve up with itmushroom-sauce. Have stewed cranberries on the table to eat withit. Do not help any one to the legs, or drum-sticks as they arecalled. 

Turkeys are sometimes stuffed entirely with sausage-meat. Smallcakes of this meat should then be fried, and laid round it. 

To bone a turkey, you must begin with a very sharp knife at thetop of the wings, and scrape the flesh loose from the bone withoutdividing or cutting it to pieces. If done carefully anddexterously, the whole mass of flesh may be separated from thebone, so that you can take hold of the head and draw out theentire skeleton at once. A large quantity of force-meat havingbeen prepared, stuff it hard into the turkey, restoring it bydoing so to its natural form, filling out the body, breast, wingsand legs, so as to resemble their original shape when the boneswere in. Roast or bake it; pouring a glass of port wine into thegravy. A boned turkey is frequently served up cold, covered withlumps of currant jelly; slices of which are laid round the dish. 

Any sort of poultry or game may be boned and stuffed in the samemanner, A cold turkey that has not been boned is sometimes sent to tablelarded all over the breast with slips of fat bacon, drawn throughthe flesh with a larding needle, and arranged in regular form. 

TO BOIL A TURKEY. 

Take twenty-five large fine oysters, and chop them. Mix with themhalf a pint of grated bread-crumbs, half a handful of choppedparsley, a quarter of a pound of butter, two table-spoonfuls, ofcream or rich milk, and the beaten yolks of three eggs. When it isthoroughly mixed, stuff the craw of the turkey with it, and sew upthe skin. Then dredge it with flour, put it into a large pot orkettle, and cover it well with cold water. Place it over the fire, and let it boil slowly for half an hour, taking off the scum as itrises. Then remove the pot from over the fire, and set it on hotcoals to stew slowly for two hours, or two hours and a half, according to its size, Just before you send it to table, place itagain over the fire to get well heated. When you boil a turkey, skewer the liver and gizzard to the sides, under the wings. 

Send it to table with oyster-sauce in a small tureen. 

In making the stuffing, you may substitute for the grated bread, chestnuts boiled, peeled, and minced or mashed. Serve up chestnut-sauce, made by peeling some boiled chestnuts and putting themwhole into melted butter, Some persons, to make them white, boil their turkeys tied up in alarge cloth sprinkled with flour. 

With a turkey, there should be on the table a ham, or a smokedtongue. 

TO ROAST PIGEONS. 

Draw and pick four pigeons immediately after they are killed, andlet them be cooked soon, as they do not keep well. Wash the insidevery clean, and wipe it dry. Stuff them with a mixture of parsleyparboiled and chopped, grated bread-crumbs, and butter; seasonedwith pepper, salt, and nutmeg. Dredge them with flour, and roastthem before a good fire, basting them with butter. They will bedone in about twenty-five or thirty minutes. Serve them up withparsley-sauce. Lay the pigeons on the dish in a row. 

If asparagus is in season, it will be much better than parsleyboth for the stuffing and sauce. It must first be boiled. Chop thegreen heads for the stuffing, and cut them in two for the meltedbutter. Have cranberry-sauce on the table. 

Pigeons may be split and broiled, like chickens; also stewed orfricasseed. 

They are very good stewed with slices of cold ham and green peas, serving up all in the same dish. 

PIGEON PIE. 

Take four pigeons, and pick and clean them very nicely, Seasonthem with pepper and salt, and put inside of every one a largepiece of butter and the yolk of a hard-boiled egg. Have ready agood paste, allowing a pound of butter to two pounds of siftedflour. Roll it out rather thick, and line with it the bottom andsides of a large deep dish. Put in the pigeons, and lay on the topsome bits of butter rolled in flour. Pour in nearly enough ofwater to fill the dish. Cover the pie with a lid of paste rolledout thick, and nicely notched, and ornamented with paste leavesand flowers. 

You may make a similar pie of pheasants, partridges, or grouse. 

TO ROAST PHEASANTS, PARTRIDGES, QUAILS, OR GROUSE. 

Pick and draw the birds immediately after they are brought in. Before you roast them, fill the inside with pieces of a fine ripeorange, leaving out the rind and seeds. Or stuff them with gratedcold ham, mixed with bread-crumbs, butter, and a little yolk ofegg. Lard them with small slips of the fat of bacon drawn throughthe flesh with a larding needle, Roast them before a clear fire. 

Make a fine rich gravy of the trimmings of meat or poultry, stewedin a little water, and thickened with a spoonful of browned flour. Strain it, and set it on the fire again, having added half a pintof claret, and the juice of two large oranges. Simmer it for a fewminutes, pour some of it into the dish with the game, and servethe remainder in a boat. 

If you stuff them with force-meat, you may, instead of larding, brush them all over with beaten yolk of egg, and then cover them, with bread-crumbs grated finely and sifted. 

ANOTHER WAY TO ROAST PHEASANTS, PARTRIDGES, &c. 

Chop some fine raw oysters, omitting the hard part; mix them withsalt, and nutmeg, and add some beaten yolk of egg to bind theother ingredients. Cut some very thin slices of cold ham or bacon, and cover the birds with them; then wrap them closely in sheets ofwhite paper well buttered, put them on the spit, and roast thembefore a clear fire. 

Send them to table with oyster-sauce in a boat. 

Pies may be made of any of these birds in the same manner as apigeon pie. 

TO ROAST SNIPES, WOODCOCKS, OR PLOVERS. 

Pick them immediately; but it is the fashion to cook these birdswithout drawing. Cut some slices of bread, allowing a slice toeach bird, and (having pared off the crust) toast them nicely, andlay them in the bottom of the dripping-pan to catch the trail, asit is called. Dredge the birds with flour, and put them on a smallspit before a clear brisk fire. Baste them with lard, or freshbutter. They will be done in twenty or thirty minutes. Serve themup laid on the toast, and garnished with sliced orange, or withorange jelly. 

Have brown gravy in a boat. 

TO ROAST REED-BIRDS, OR ORTOLANS. 

Put into every bird, an oyster, or a little butter mixed with somefinely sifted bread-crumbs. Dredge them with flour. Run a smallskewer through them, and tie them on the spit. Baste them withlard or with fresh butter. They will be done in about ten minutes. 

A very nice way of cooking these birds is, (having greased themall over with lard or with fresh butter, and wrapped them in vineleaves secured closely with a string, ) to lay them in a heatediron pan, and bury them in ashes hot enough to roast or bake them. Remove the vine leaves before you send the birds to table. 

Reed birds are very fine made into little dumplings with a thincrust of flour and butter, and boiled about twenty minutes. Eachmust be tied in a separate cloth. 

LARDING. 

To lard meat or poultry is to introduce into the surface of theflesh, slips of the fat only of bacon, by means of a larding-pinor larding-needle, it being called by both names. It is a steelinstrument about a foot long, sharp at one end, and cleft at theother into four divisions, which are near two inches in length, and resemble tweezers. It can be obtained at the hardware stores. 

Cut the bacon into slips about two inches in length, half an inchin breadth, and half an inch in thickness. If intended forpoultry, the slips of bacon should not be thicker than a straw. Put them, one at a time, into the cleft or split end of thelarding-needle. Give each slip a slight twist, and press it downhard into the needle with your fingers. Then push the needlethrough the flesh, (avoiding the places where the bones are, ) andwhen you draw it out it will have left behind it the slip of baconsticking in the surface. Take care to have all the slips of thesame size, and arranged in regular rows at equal distances. Everyslip should stand up about an inch. If any are wrong, take themout and do them over again. To lard handsomely and neatly requirespractice and dexterity. 

Fowls and game are generally larded on the breast only. If cold, they can be done with the fat of cold boiled ham. Larding may bemade to look very tastefully on any thing that is not to be cookedafterwards. 

FORCE-MEAT BALLS. 

To a pound of the lean of a leg of veal, allow a pound of beefsuet. Mince them together very fine. Then season it to your tastewith pepper, salt, mace, nutmeg, and chopped sage or sweetmarjoram. Then chop a half-pint of oysters, and beat six eggs verywell. Mix the whole together, and pound it to a paste in a marblemortar. If you do not want it immediately, put it away in a stonepot, strew a little flour on the top, and cover it closely. 

When you wish to use the force-meat, divide into equal parts asmuch of it as you want; and having floured your hands, roll itinto round balls, all of the same size. Either fry them in butter, or boil them. 

This force-meat will be found a very good stuffing for meat orpoultry. 

GRAVY AND SAUCES. 

DRAWN OR MADE GRAVY. 

For this purpose you may use coarse pieces of the lean of beef orveal, or the giblets and trimmings of poultry or game. If must bestewed for a long time, skimmed, strained, thickened, andflavoured with whatever condiments are supposed most suited to thedish it is to accompany. 

In preparing meat to stew for gravy, beat it with a mallet ormeat-beetle, score it, and cut it into small pieces; this makes itgive oat the juices. Season it with pepper and salt, and put itinto a stew-pan with butter only. Heat it gradually, till itbecomes brown. Shake the pan frequently, and see that it does notbum or stick to the bottom. It will generally be brownedsufficiently in half an hour. Then put in some boiling water, allowing one pint to each pound of meat. Simmer it on coals by theside of the fire for near three hours, skimming it well, andkeeping it closely covered. When done, remove it from the heat, let it stand awhile to settle, and then strain it. 

If you wish to keep it two or three days, (which you may inwinter, ) put it into a stone vessel, cover it closely, and set itin a cool place. 

Do not thicken this gravy till you go to use it. 

MELTED BUTTER, SOMETIMES CALLED DRAWN BUTTER. 

Melted butter is the foundation of most of the common sauces. Havea covered sauce-pan for this purpose. One lined with porcelainwill be best. Take a quarter of a pound of the best fresh butter, cut it up, and mix with it about two tea-spoonfuls of flour. Whenit is thoroughly mixed, put it into the sauce-pan, and add to itfour table-spoonfuls of cold water. Cover the sauce-pan, and setit in a large tin pan of boiling water. Shake it round continually(always moving it the same way) till it is entirely melted andbegins to simmer. Then let it rest till it boils up. 

If you set it on hot coals, or over the fire, it will be oily. 

If the butter and flour is not well mixed it will be lumpy. 

If you put too much water, it will be thin and poor. All thesedefects are to be carefully avoided. 

In melting butter for sweet or pudding sauce, you may use milkinstead of water. 

TO BROWN FLOUR. 

Spread some fine flour on a plate, and set it inthe oven, turning it up and stirring it frequently that it maybrown equally all through. 

Put it into a jar, cover it well, and keep it to stir into graviesto thicken and colour them. 

TO BROWN BUTTER. 

Put a lump of butter into a frying-pan, and tossit round over the fire till it becomes brown. Then dredge somebrowned flour over it, and stir it round with a spoon till itboils. It must be made quite smooth. You may make this into aplain sauce for fish by adding cayenne and some flavoured vinegar. 

PLAIN SAUCES. 

LOBSTER SAUCE. 

Boil a dozen blades of mace and half a dozen pepper-corns in abouta jill and a half (or three wine-glasses) of water, till all thestrength of the spice is extracted. Then strain it, and having cutthree quarters of a pound of butter into little bits, melt it inthis water, dredging in a little flour as you hold it over thefire to boil. Toss it round, and let it just boil up and no more. 

Take a cold boiled lobster, --pound the coral in a mortar adding alittle sweet oil. Then stir it into the melted butter. 

Chop the meat of the body into very small pieces, and rub itthrough a cullender into the butter. Cut up the flesh of the clawsand tail into dice, and stir it in. Give it another boil up, andit will be ready for table. 

Serve it up with fresh salmon, or any boiled fish of the bestkind. 

Crab sauce is made in a similar manner; also prawn and shrimpsauce. 

ANCHOVY SAUCE. 

Soak eight anchovies for three or four hours, changing the waterevery hour. Then put them into a sauce-pan with a quart of coldwater. Set them on hot coals and simmer them till they areentirely dissolved, and till the liquid is diminished two-thirds. Then strain it, stir two glasses of red wine, and add to it abouthalf a pint of melted butter. 

Heat it over again, and send it to table with salmon or fresh cod. 

CELERY SAUCE. 

Take a large bunch of young celery. Wash and pare it very clean. Cut it into pieces, and boil it gently in a small quantity ofwater, till it is quite tender. Then add a little powdered maceand nutmeg, and a very little pepper and salt. Take a tolerablylarge piece of butter, roll it well in flour, and stir it into thesauce. Boil it up again, and it is ready to send to table. 

You may make it with cream, thus:--Prepare and boil your celery asabove, adding some mace, nutmeg, a piece of butter the size of awalnut, rolled in flour; and half a pint of cream. Boil alltogether. 

Celery sauce is eaten with boiled poultry. 

When celery is out of season, you may use celery seed, boiled inthe water which you afterwards use for the melted butter, butstrained out after boiling. 

NASTURTIAN SAUCE. 

This is by many considered superior to caper sauce and is eatenwith boiled mutton. It is made with the green seeds ofnasturtians, pickled simply in cold vinegar. 

Cut about six ounces of butter into small hits, and put them intoa small sauce-pan. Mix with a wine-glass of water sufficient flourto make a thick batter, pour it on the butter, and hold the sauce-panover hot coals, shaking it quickly round, till the butter ismelted. Let it just boil up, and then take it from the fire. Thicken it with the pickled nasturtians and send it to table in aboat. 

Never pour melted butter over any thing, but always send it totable in a sauce-tureen or boat. 

WHITE ONION SAUCE. 

Peel a dozen onions, and throw them into salt and water to keepthem white. Then boil them tender. When done, squeeze the waterfrom them, and chop them. Have ready some butter that has beenmelted rich and smooth with milk or cream instead of water. Putthe onions into the melted butter, and boil them up at once. Ifyou wish to have them very mild, put in a turnip with them at thefirst boiling. 

Young white onions, if very small, need not be chopped, but may beput whole into the butter. 

Use this sauce for rabbits, tripe, boiled poultry, or any boiledfresh meat. 

BROWN ONION SAUCE. 

Slice some large mild Spanish onions. Cover them with butter, andset them over a slow fire to brown. Then add salt and cayennepepper to your taste, and some good brown gravy of roast meat, poultry or game, thickened with a bit of butter rolled in flourthat has first been browned by holding it in a hot pan or shovelover the fire. Give it a boil, skim it well, and just before youtake it off, stir in a half glass of port or claret, and the samequantity of mushroom catchup. 

Use this sauce for roasted poultry, game, or meat. 

MUSHROOM SAUCE. 

Wash a pint of small button mushrooms, --remove the stems and theoutside skin. Stew them slowly in veal gravy or in milk or cream, seasoning them with pepper and salt, and adding a piece of butterrolled in a large proportion of flour. Stew them till quitetender, now and then taking off the cover of the pan to stir them. 

The flavour will be heightened by having salted a few the nightbefore in a covered dish, to extract the juice, and then stirringit into the sauce while stewing. 

This sauce may be served up with poultry, game, or beef-steaks. 

In gathering mushrooms take only those that are of a dull pearlcolour on the outside, and that have the under part tinged withpale pink. 

Boil an onion with them. If there is a poisonous one among them, the onion will turn black. Then throw away the whole. 

EGG SAUCE. 

Boil four eggs a quarter of an hour. Dip them into cold water toprevent their looking blue. Peel off the shell. Chop the yolks ofall, and the whites of two, and stir them into melted butter. Serve this sauce with boiled poultry or fish. 

BREAD SAUCE. 

Put some grated crumbs of stale bread into a sauce-pan, and pourover them some of the liquor in which poultry or fresh meat hasbeen boiled. Add some plums or dried currants that have beenpicked and washed. Having simmered them till the bread is quitesoft, and the currants well plumped, add melted butter or cream. 

This sauce is for a roast pig. 

MINT SAUCE. 

Take a large bunch of young green mint; if old the taste will beunpleasant. Wash it very clean. Pick all the leaves from thestalks. Chop the leaves very fine, and mix them with cold vinegar, and a large proportion of powdered sugar. There must be merelysufficient vinegar to moisten the mint well, but by no meansenough to make the sauce liquid. 

It is only eaten in the spring with roast lamb. Send it to tablein a sauce-tureen. 

CAPER SAUCE. 

Take two large table-spoonfuls of capers and a little vinegar. Stir them for some time into half a pint of thick melted butter. 

This sauce is for boiled mutton. 

If you happen to have no capers, pickled cucumber chopped fine, orthe pickled pods of radish seeds, may be stirred into the butteras a tolerable substitute. 

PARSLEY SAUCE. 

Wash a bunch of parsley in cold water. Then boil it about six orseven minutes in salt and water. Drain it, cut the leaves from thestalks, and chop them fine. Hare ready some melted butter, andstir in the parsley. Allow two small table-spoonfuls of leaves tohalf a pint of butter. 

Serve it up with boiled fowls, rock-fish, sea-bass, and otherboiled fresh fish. . Also with knuckle of veal, and with calf'shead boiled plain. 

APPLE SAUCE. 

Pare, core, and slice some fine apples. Put them into a sauce-panwith just sufficient water to keep them from burning, and somegrated lemon-peel. Stew them till quite soft and tender. Then mashthem to a paste, and make them very sweet with brown sugar, addinga small piece of butter and some nutmeg. 

Apple sauce is eaten with roast pork, roast goose and roast ducks. 

Be careful not to have it thin and watery. 

CRANBERRY SAUCE. 

Wash a quart of ripe cranberries, and put them into a pan withabout a wine-glass of water. Stew them slowly, and stir themfrequently, particularly after they begin to burst. They require agreat deal of stewing, and should be like a marmalade when done. Just before you take them from the fire, stir in a pound of brownsugar. 

When they are thoroughly done, put them into a deep dish, and setthem away to get cold. 

You may strain the pulp through a cullender or sieve into a mould, and when it is in a firm shape send it to table on a glass dish. Taste it when it is cold, and if not sweet enough, add more sugar. Cranberries require more sugar than any other fruit, except plums. 

Cranberry sauce is eaten with roast turkey, roast fowls, and roastducks. 

PEACH SAUCE. 

Take a quart of dried peaches, (those are richest and best thatare dried with the skins on, ) and soak them in cold water tillthey are tender. Then drain them, and put them into a covered panwith a very little water. Set them on coals, and simmer them tillthey are entirely dissolved. Then mash them with brown sugar, andsend them to table cold to eat with roast meat, game or poultry. 

WINE SAUCE. 

Have ready some rich thick melted or drawn butter, and the momentyou take it from the fire, stir in two large glasses of whitewine, two table-spoonfuls of powdered white sugar, and a powderednutmeg. Serve it up with plum pudding, or any sort of boiledpudding that is made of a batter. 

COLD SWEET SAUCE. 

Stir together, as for a pound-cake, equal quantities of freshbutter and powdered white sugar. When quite light and creamy, addsome powdered cinnamon or nutmeg, and a few drops of essence oflemon. Send it to table in a small deep plate with a tea-spoon init. 

Eat it with batter pudding, bread pudding, Indian pudding, &c. Whether baked or boiled. Also with boiled apple pudding ordumplings, and with fritters and pancakes. 

CREAM SAUCE. 

Boil a pint and a half of rich cream with four table-spoonfuls ofpowdered sugar, some pieces of cinnamon, and a dozen bitteralmonds or peach kernels slightly broken up, or a dozen freshpeach leaves. As soon as it has boiled up, take it off the fireand strain it. If it is to be eaten with boiled pudding or withdumplings send it to table hot, but let it get quite cold if youintend it as an accompaniment to fruit pies or tarts. 

OYSTER SAUCE. 

Take a pint of oysters, and save out a little of their liquid. Putthem with their remaining liquor, and some mace and nutmegs, intoa covered sauce-pan, and simmer them on hot coals about eightminutes. Then drain them. 

Having prepared in another sauce-pan some drawn or melted butter, (mixed with oyster liquor instead of water, ) pour it into a sauce-boat, add the oysters to it, and serve it up with boiled poultryor with boiled fresh fish. 

STORE FISH SAUCES. 

GENERAL REMARKS. 

Store fish sauces if properly made will keep for many months. Theymay be brought to table in fish castors, but a customary mode isto send them round in the small black bottles in which they havebeen originally deposited. They are in great variety, and may bepurchased of the grocers that sell oil, pickles, anchovies, &c. Inmaking them at home, the few following receipts may be founduseful. 

The usual way of eating these sauces is to pour a little on yourplate, and mix it with the melted butter. They give flavour tofish that would otherwise be insipid, and are in general use atgenteel tables. 

Two table-spoonfuls of any of these sauces may be added to themelted butter a minute before you take it from the fire. But ifbrought to table in bottles, the company can use it or omit it asthey please. 

SCOTCH SAUCE. 

Take fifteen anchovies, chop them fine, and steep them in vinegarfor a week, keeping the vessel closely covered. Then put them intoa pint of claret or port wine. Scrape fine a large stick ofhorseradish, and chop two onions, a handful of parsley, a tea-spoonfulof the leaves of lemon-thyme, and two large peach leaves. Add a nutmeg, six or eight blades of mace, nine cloves, and a tea-spoonfulof black pepper, all slightly pounded in a mortar. Putall these ingredients into a silver or block tin sauce-pan, orinto an earthen pipkin, and add a few grains of cochineal tocolour it. Pour in a large half pint of the best vinegar, andsimmer it slowly till the bones of the anchovies are entirelydissolved. 

Strain the liquor through a sieve, and when quite cold put it awayfor use in small bottles; the corks dipped in melted rosin, andwell-secured by pieces of leather tied closely over them. Filleach bottle quite full, as it will keep the better for leaving novacancy. 

This sauce will give a fine flavour to melted butter. 

QUIN'S SAUCE. 

Pound in a mortar six large anchovies, moistening them with theirown pickle. Then chop and pound six small onions. Mix them with alittle black pepper and a little cayenne, half a glass of soy, four glasses of mushroom catchup, two glasses of claret, and twoof black walnut pickle. Put the mixture into a small sauce-pan orearthen pipkin, and let it simmer slowly till all the bones of theanchovies are dissolved. Strain it, and when cold, bottle it foruse; dipping the cork in melted rosin, and tying leather over it. Fill the bottles quite full. 

KITCHINER'S FISH SAUCE. 

Mix together a pint of claret, a pint of mushroom catchup, andhalf a pint of walnut pickle, four ounces of pounded anchovy, anounce of fresh lemon-peel pared thin, and the same quantity ofshalot or small onion. Also an ounce of scraped horseradish, halfan ounce of black pepper, and half an ounce of allspice mixed, andthe same quantity of cayenne and celery-seed. Infuse theseingredients in a wide-mouthed bottle (closely stopped) for afortnight, shaking the mixture every day. Then strain and bottleit for use. Put it up in small bottles, filling them quite full. 

HARVEY'S SAUCE. 

Dissolve six anchovies in a pint of strong vinegar, and then addto them three table-spoonfuls of India soy, and three table-spoonfulsof mushroom catchup, two heads of garlic bruised small, and a quarter of an ounce of cayenne. Add sufficient cochinealpowder to colour the mixture red. Let all these ingredients infusein the vinegar for a fortnight, shaking it every day, and thenstrain and bottle it for use. Let the bottles be small, and coverthe corks with leather. 

GENERAL SAUCE. 

Chop six shalots or small onions, a clove of garlic, two peachleaves, a few sprigs of lemon-thyme and of sweet basil, and a fewbits of fresh orange-peel. Bruise in a mortar a quarter of anounce of cloves, a quarter of an ounce of mace, and half an ounceof long pepper. Mix two ounces of salt, a jill of vinegar, thejuice of two lemons, and a pint of Madeira. Put the whole of theseingredients together in a stone jar, very closely covered. Let itstand all night over embers by the side of the fire. In themorning pour off the liquid quickly and carefully from the lees orsettlings, strain it and put it into small bottles, dipping thecorks in melted rosin. 

This sauce is intended to flavour melted butter or gravy, forevery sort of fish and meat. 

PINK SAUCE. 

Mix together half a pint of port wine, half a pint of strongvinegar, the juice and grated peel of two large lemons, a quarterof an ounce of cayenne, a dozen blades of mace, and a quarter ofan ounce of powdered cochineal. Let it infuse a fortnight, stirring it several times a day. Then boil it ten minutes, strainit, and bottle it for use. 

Eat it with any sort of fish or game. It will give a fine pinktinge to melted butter. 

CATCHUPS. 

LOBSTER CATCHUP. 

This catchup, warmed in melted butter, is an excellent substitutefor fresh lobster sauce at seasons when the fish cannot heprocured, as, if properly made, it will keep a year. 

Take a fine lobster that weighs about three pounds. Put it intoboiling water, and cook it thoroughly. When it is cold break itup, and extract all the flesh from the shell. Pound the red partor coral in a marble mortar, and when it is well bruised, add thewhite meat by degrees, and pound that also; seasoning it with atea-spoonful of cayenne, and moistening it gradually with sherrywine. When it is beaten to a smooth paste, mix it well with theremainder of the bottle of sherry. Put it into wide-mouthedbottles, and on the top of each lay a dessert-spoonful of wholepepper. Dip the corks in melted rosin, and secure them well bytying leather over them. 

In using this catchup allow four table-spoonfuls to a common-sizedsauce-boat of melted butter. Put in the catchup at the last, andhold it over the fire just long enough to be thoroughly heated. 

ANCHOVY CATCHUP. 

Bone two dozen anchovies, and then chop them. Put to them tenshalots, or very small onions, cut fine, and a handful of scrapedhorseradish, with a quarter of an ounce of mace. Add a lemon, cutinto slices, twelve cloves, and twelve pepper-corns. Then mixtogether a pint of red wine, a quart of white wine, a pint ofwater and half a pint of anchovy liquor. Put the other ingredientsinto the liquid, and boil it slowly till reduced to a quart. Thenstrain it, and when cold put it into small bottles, securing thecorks with leather. 

OYSTER CATCHUP. 

Take large salt oysters that have just been opened. Wash them intheir own liquor, and pound them, in a mortar, omitting the hardparts. To every pint of the pounded oysters, add a half pint ofwhite wine or vinegar, in which you must give them a boil up, removing the scum as it rises. Then to each quart of the boiledoysters allow a tea-spoonful of beaten white pepper, a salt-spoonfulof pounded mace, and cayenne and salt to your taste. Letit boil up for a few minutes, and then pass it through a sieveinto an earthen pan. When cold, put it into small bottles, fillingthem quite full, as it will not keep so well if there is a vacancyat the top. Dip the corks in melted rosin, and tie leather overeach. 

WALNUT CATCHUP. 

Take green walnuts that are young enough to be easily piercedthrough with a large needle. Having pricked them all in severalplaces, throw them into an earthen pan with a large handful ofsalt, and barely sufficient water to cover them. Break up and mashthem with a potato-beetle, or a rolling-pin. Keep them four daysin the salt and water, stirring and mashing them every day. Therinds will now be quite soft. Then scald them with boiling-hotsalt and water, and raising the pan on the edge, let the walnutliquor flow away from the shells into another pan. Put the shellsinto a mortar, and pound them with vinegar, which will extractfrom them all the remaining juice. 

Put all the walnut liquor together, and boil and skim it, then toevery quart allow an ounce of bruised ginger, an ounce of blackpepper, half an ounce of cloves, and half an ounce of nutmeg, allslightly beaten. Boil the spice and walnut liquor in a closelycovered vessel for three quarters of an hour. When cold, bottle itfor use, putting equal proportions of the spice into each bottle. Secure the corks with leather. 

MUSHROOM CATCHUP. 

Take mushrooms that have been freshly gathered, and examine themcarefully to ascertain that they are of the right sort. Pick themnicely, and wipe them clean, but do not wash them. Spread a layerof them at the bottom of a deep earthen pan, and then sprinklethem well with salt; then another layer of mushrooms, and anotherlayer of salt, and so on alternately. Throw a folded cloth overthe jar, and set it by the fire or in a very cool oven. Let itremain thus for twenty-four hours, and then mash them well withyour hands. Next squeeze and strain them through a bag. 

To every quart of strained liquor add an ounce and a half of wholeblack pepper, and boil it slowly in a covered vessel for half anhour. Then add a quarter of an ounce of allspice, half an ounce ofsliced ginger, a few cloves, and three or four blades of mace. Boil it with the spice fifteen minutes longer. When it is done, take it off, and let it stand awhile to settle. Pour it carefullyoff from the sediment and put it into small bottles, filling themto the top. Secure them well with corks dipped in melted rosin, and leather caps tied over them. 

The longer catchup is boiled, the better it will keep. You may addcayenne and nutmeg to the spices. 

The bottles should be quite small, as it soon spoils after beingopened. 

TOMATA CATCHUP. 

Gather the tomatas on a dry day, and when quite ripe. Peel them, and cut them into quarters. Put them into a large earthen pan, andmash and squeeze them till they are reduced to a pulp. Allowinghalf a pint of fine salt to a hundred tomatas, put them into apreserving kettle, and boil them gently with the salt for twohours, stirring them frequently to prevent their burning. Thenstrain them through a fine sieve, pressing them with the back of asilver spoon. Season them to your taste with mace, cinnamon, nutmeg, ginger, and white or red pepper, all powdered fine. 

Put the tomata again over the fire with the spices, and boil itslowly till very thick, stirring it frequently. 

When cold, put it up in small bottles, secure the corks well, andit will keep good a year or two. 

LEMON CATCHUP. 

Cut nine large lemons into thin slices, and take out the seeds. Prepare, by pounding them in a mortar, two ounces of mustard seed, half an ounce of black pepper, half an ounce of nutmeg, a quarterof an ounce of mace, and a quarter of an ounce of cloves. Slicethin two ounces of horseradish. Put all these ingredientstogether. Strew over them three ounces of fine salt. Add a quartof the best vinegar. 

Boil the whole twenty minutes. Then put it warm into a jar, andlet it stand three weeks closely covered. Stir it up daily. 

Then strain it through a sieve, and put it up in small bottles toflavour fish and other sauces. This is sometimes called lemonpickle. 

SEA CATCHUP. 

Take a gallon of stale strong beer, a pound of anchovies washedfrom the pickle, a pound of peeled shalots or small onions, halfan ounce of mace, half an ounce of cloves, a quarter of an ounceof whole pepper, three or four large pieces of ginger, and twoquarts of large mushroom-flaps rubbed to pieces. Put the wholeinto a kettle closely covered, and let it simmer slowly tillreduced to one half. Then strain it through a flannel bag, and letit stand till quite cold before you bottle it. Have small bottlesand fill them quite full of the catchup. Dip the corks in meltedrosin. 

This catchup keeps well at sea, and may be carried into any partof the world. A spoonful of it mixed in melted butter will make afine fish sauce. It may also be used to flavour gravy. 

FLAVOURED VINEGARS. 

These vinegars will be found very useful, at times when thearticles with which they are flavoured cannot be convenientlyprocured. Care should be taken to have the bottles that containthem accurately labelled, very tightly corked, and kept in a dryplace. The vinegar used for these purposes should be of the verybest sort. 

TARRAGON VINEGAR. 

Tarragon should be gathered on a dry day, just before the plantflowers. Pick the green leaves from the stalks, and dry them alittle before the fire. Then put them into a wide-mouthed stonejar, and cover them with the best vinegar, filling up the jar. Letit steep fourteen days, and then strain it through a flannel bag. Pour it through a funnel into half-pint bottles, and cork themwell. 

SWEET BASIL VINEGAR. 

Is made precisely in the same manner; also those of green mint, and sweet marjoram. 

CELERY VINEGAR. 

Pound two ounces of celery seed in a mortar, and steep it for afortnight in a quart of vinegar. Then strain and bottle it. 

BURNET VINEGAR. 

Nearly fill a wide-mouthed bottle with the fresh green leaves ofburnet, cover them with vinegar, and let them steep two weeks. Then strain off the vinegar, wash the bottle, put in a freshsupply of burnet leaves, pour the same vinegar over them, and letit infuse afortnight longer. Then strain it again and it will be fit for use. The flavour will exactly resemble that of cucumbers. 

HORSERADISH VINEGAR. 

Make a quart of the best vinegar boiling hot, and pour it on fourounces of scraped horseradish. Let it stand a week, then strain itoff, renew the horseradish, adding the same vinegar cold, and letit infuse a week longer, straining it again at the last. 

SHALOT VINEGAR. 

Peel and chop fine four ounces of shalots, or small button onions. Pour on them a quart of the best vinegar, and let them steep afortnight; then strain and bottle it. 

Make garlic vinegar in the same manner; using but two ounces ofgarlic to a quart of vinegar. Two or three drops will besufficient to impart a garlic taste to a pint of gravy or sauce. More will be offensive. The cook should be cautioned to use itvery sparingly, as to many persons it is extremely disagreeable. 

CHILLI VINEGAR. 

Take a hundred red chillies or capsicums, fresh gathered; cut theminto small pieces and infuse them for a fortnight in a quart ofthe best vinegar, shaking the bottle every day. Then strain it. 

RASPBERRY VINEGAR. 

Put two quarts of ripe fresh-gathered raspberries into a stone orchina vessel, and pour on them a quart of vinegar. Let it standtwenty-four hours, and then strain it through a sieve. Pour theliquid over two quarts of fresh raspberries, and let it againinfuse for a day and a night. Then strain it a second time. Allowa pound of loaf sugar to every pint of juice. Break up the sugar, and let it melt in the liquor. Then put the whole into a stonejar, cover it closely, and set it in a kettle of boiling water, which must be kept on a quick boil for an hour. Take off all thescum and when cold, bottle the vinegar for use. 

Raspberry vinegar mixed with water is a pleasant and coolingbeverage in warm weather; also in fevers. 

MUSTARD AND PEPPER. 

COMMON MUSTARD

Is best when fresh made. Take good flour of mustard; put it in aplate, add to it a little salt, and mix it by degrees with boilingwater to the usual consistence, rubbing it for a long time with abroad-bladed knife or a wooden spoon. It should be perfectlysmooth. The less that is made at a time the better it will be. Ifyou wish it very mild, use sugar instead of salt, and boiling milkinstead of water. 

KEEPING MUSTARD. 

Dissolve three ounces of salt in a quart of boiling vinegar, andpour it hot upon two ounces of scraped horseradish. Cover the jarclosely and let it stand twenty-four hours. Strain it and then mixit by degrees with the best flour of mustard. Make it of the usualthickness, and beat it till quite smooth. Then put it into wide-mouthedbottles and stop it closely. 

FRENCH MUSTARD. 

Mix together four ounces of the very best mustardpowder, four salt-spoons of salt, a large table-spoonful of mincedtarragon leaves, and two cloves of garlic chopped fine. Pour on bydegrees sufficient vinegar (tarragon vinegar is best) to dilute itto the proper consistence. It will probably require about fourwine-glassfuls or half a pint. Mix it well, using for the purposea wooden spoon. When done, put it into a wide-mouthed bottle orinto little white jars. Cork it very closely, and keep it in a dryplace. It will not be fit for use in less than two days. 

This (used as the common mustard) is a very agreeable condimentfor beef or mutton. 

TO MAKE CAYENNE PEPPER. 

Take ripe chillies and dry them a whole day before the fire, turning them frequently. When quite dry, trim off the stalks andpound the pods in a mortar till they become a fine powder, mixingin about one sixth of their weight in salt. Or you may grind themin a very fine mill. While pounding the chillies, wear glasses tosave your eyes from being incommoded by them. Put the powder intosmall bottles, and secure the corks closely. 

KITCHEN PEPPER. 

Mix together two ounces of the best white ginger, an ounce ofblack pepper, an ounce of white pepper, an ounce of cinnamon, anounce of nutmeg, and two dozen cloves. They must all be ground orpounded to a fine powder, and thoroughly mixed. Keep the mixturein a bottle, labelled, and well corked. It will be found useful inseasoning many dishes; and being ready prepared will save muchtrouble. 

VEGETABLES

GENERAL REMARKS. 

All vegetables should be well picked and washed. A very littlesalt should always be thrown into the water in which they areboiled. A steady regular fire should be kept up, and they shouldnever for a moment be allowed to stop boiling or simmering tillthey are thoroughly done. Every sort of vegetable should be cookedtill tender, as if the least hard or under-done they are bothunpalatable and unwholesome. The practice of putting pearl-ash inthe pot to improve the colour of green vegetables should bestrictly forbidden, as it destroys the flavour, and either rendersthem flat and insipid, or communicates a very disagreeable tasteof its own. 

Every sort of culinary vegetable is infinitely best when freshfrom the garden, and gathered as short a time as possible beforeit is cooked. They should all be laid in a pan of cold water for awhile previous to boiling. 

When done, they should be carefully drained before they go totable, or they will be washy all through, and leave puddles ofdiscoloured water in the bottoms of the dishes, to the disgust ofthe company and the discredit of the cook. 

TO BOIL POTATOES. 

Potatoes that are boiled together, should be as nearly as possibleof the same size. Wash, but do not pare them. Put them into a potwith water enough to cover them about an inch, and do not put onthe pot lid. When the water is very near boiling, pour it off, andreplace it with the same quantity of cold water, into which throwa good portion of salt. The cold water sends the heat from thesurface to the heart, and makes the potatoes mealy. Potatoes of amoderate size will require about half an hour boiling; large onesan hour. Try them with a fork. When done, pour off the water, cover the pot with a folded napkin, or flannel, and let them standby the fire about a quarter of an hour to dry. 

Peel them and send them to table. 

Potatoes should not be served up with the skins on. It has acoarse, slovenly look, and disfigures the appearance of thedinner; besides the trouble and inconvenience of peeling them attable. 

When the skins crack in boiling, it is no proof that they aredone, as too much fire under the pot will cause the skins of somepotatoes to break while the inside is hard. 

After March, when potatoes are old, it is best to pare them beforeboiling and to cut out all the blemishes. It is then better tomash them always before they are sent to table. Mash them whenquite hot, using a potato-beetle for the purpose; add to them apiece of fresh butter, and a little salt, and, if convenient, somemilk, which will greatly improve them. You may score and brownthem on the top. 

A very nice way of serving up potatoes is, after they are peeled, to pour over them some hot cream in which a very little butter hasbeen melted, and sprinkle them with pepper. This is frequentlydone in country houses where cream is plenty. New potatoes (asthey are called when quite young) require no peeling, but shouldbe well washed and brushed before they are boiled. 

FRIED POTATOES. 

Take cold potatoes that have been boiled, grate them, make theminto flat cakes, and fry them in butter. They are nice atbreakfast. You may mix some beaten yolk of egg with them. 

Cold potatoes may be fried in slices or quarters, or broiled on agridiron. 

Raw potatoes, when fried, are generally hard, tough, and strong. 

POTATO SNOW. 

For this purpose use potatoes that are very white, mealy, andsmooth. Boil them very carefully, and when they are done, peelthem, pour off the water, and set them on a trivet before the firetill they are quite dry and powdery. Then rub them through acoarse wire sieve into the dish on which they are to go to table. Do not disturb the heap of potatoes before it is served up, or theflakes will fall and it will flatten. This preparation looks well;but many think that it renders the potato insipid. 

ROASTED POTATOES. 

Take large fine potatoes; wash and dry them, and either lay themon the hearth and keep them buried in hot wood ashes, or bake themslowly in a Dutch oven. They will not be done in less than twohours. It will save time to half-boil them before they areroasted. Send them to table with the skins on, and eat them withcold butter and salt. They are introduced with cold meat atsupper. 

Potatoes keep best buried in sand or earth. They should never bewetted till they are washed for cooking. If you have them in thecellar, see that they are well covered with matting or old carpet, as the frost injures them greatly. 

SWEET POTATOES BOILED. 

If among your sweet potatoes there should he any that are verylarge and thick, split them, and cut them in four, that they maynot require longer time to cook than the others. Boil them withthe skins on in plenty of water, but without any salt. You may setthe pot on coals in the corner. Try them with a fork, and see thatthey are done all through; they will take at least an hour. Thendrain off the water, and set them for a few minutes in a tin panbefore the fire, or in the stove, that they may be well dried. Peel them before they are sent to table. 

FRIED SWEET POTATOES. 

Choose them of the largest size. Half boil them, and then havingtaken off the skins, cut the potatoes in slices, and fry them inbutter, or in nice dripping. 

Sweet potatoes are very good stewed with fresh pork, veal, orbeef. 

The best way to keep them through the cold weather, is to burythem in earth or sand; otherwise they will be scarcely eatableafter October. 

CABBAGE. 

All vegetables of the cabbage kind should be carefully washed, andexamined in case of insects lurking among the leaves. To prepare acabbage for boiling, remove the outer leaves, and pare and trimthe stalk, cutting it close and short. If the cabbage is large, quarter it; if small, cut it in half; and let it stand for a whilein a deep part of cold water with the large end downwards. Put itinto a pot with plenty of water, (having first tied it together tokeep it whole while boiling, ) and, taking off the scum, boil ittwo hours, or till the stalk is quite tender. When done, drain andsqueeze it well. Before you send it to table introduce a littlefresh butter between the leaves; or have melted butter in a boat. If it has been boiled with meat add no butter to it. 

A young cabbage will boil in an hour or an hour and a half. 

CALE-CANNON. 

Boil separately some potatoes and cabbage. When done, drain andsqueeze the cabbage, and chop or mince it very small. Mash thepotatoes, and mix them gradually but thoroughly with the choppedcabbage, adding butter, pepper and salt. There should be twice asmuch potato as cabbage. 

Cale-cannon is eaten with corned beef, boiled pork, or bacon. 

Cabbages may be kept good all winter by burying them in a hole dugin the ground. 

CAULIFLOWER

Remove the green leaves that surround the head or white part, andpeel off the outside skin of the small piece of stalk that is lefton. Cut the cauliflower in four, and lay it for an hour in a panof cold water. Then tie it together before it goes into the pot. Put it into boiling water and simmer it till the stalk isthoroughly tender, keeping it well covered with water, andcarefully removing the scum. It will take about two hours. 

Take it up as soon as it is done; remaining in the water willdiscolour it. Drain it well, and send it to table with meltedbutter. 

It will be much whiter if put on in boiling milk and water. 

BROCOLI. 

Prepare brocoli for boiling in the same manner as cauliflower, leaving the stalks rather longer, and splitting the head in halfonly. Tie it together again, before it goes into the pot. Put iton in hot water, and let it simmer till the stalk is perfectlytender. 

As soon as it is done take it out of the water and drain it. Sendmelted butter to table with it. 

SPINACH. 

Spinach requires close examination and picking, as insects arefrequently found among it, and it is often gritty. Wash it throughthree or four waters. Then drain it, and put it on in boilingwater. Ten minutes is generally sufficient time to boil spinach. Be careful to remove the scum. When it is quite tender, take itup, and drain and squeeze it well. Chop it fine, and put it into asauce-pan with a piece of butter and a little pepper and salt. Setit on hot coals, and let it stew five minutes, stirring it all thetime. 

SPINACH AND EGGS. 

Boil the spinach as above, and drain and press it, but do not chopit. Have ready some eggs poached as follows. Boil in a sauce-pan, and skim some clear spring water, adding to it a table-spoonful ofvinegar. Break the eggs separately, and having taken the sauce-panoff the fire, slip the eggs one at a time into it with as muchdexterity as you can. Let the sauce-pan stand by the side of thefire till the white is set, and then put it over the fire for twominutes. The yolk should be thinly covered by the white. Take themup with an egg slice, and having trimmed the edges of the whites, lay the eggs on the top of the spinach, which should firstlyseasoned with pepper and salt and a little butter, and must besent to table hot. 

TURNIPS. 

Take off a thick paring from the outside, and boil the turnipsgently for an hour and a half. Try them with a fork, and whenquite tender, take them up, drain them on a sieve, and either sendthem to table whole with melted butter, or mash them in acullender, (pressing and squeezing them well;) season with alittle pepper and salt, and mix with them a very small quantity ofbutter. Setting in the sun after they are cooked, or on a part ofthe table upon which the sun may happen to shine, will give toturnips a singularly unpleasant taste, and should therefore heavoided. 

When turnips are very young, it is customary to serve them up withabout two inches of the green top left on them. 

If stewed with meat, they should be sliced or quartered. 

Mutton, either boiled or roasted, should always be accompanied byturnips. 

CARROTS. 

Wash and scrape them well. If large cut them into two three, orfour pieces. Put them into boiling water with a little salt in it. Full grown carrots will require three hours' boiling; smaller onestwo hours, and young ones an hour. Try them with a fork, and whenthey are tender throughout, take them up and dry them in a cloth. Divide them in pieces and split them, or cut them into slices. 

Eat them with melted butter. They should accompany boiled beef ormutton. 

PARSNIPS. 

Wash, scrape and split them. Put them into a pot of boiling water;add a little salt, and boil them till quite tender, which will bein from two to three hours, according to their size. Dry them in acloth when done, and pour melted butter over them in the dish. Serve them up with any sort of boiled meat, or with salt cod. 

Parsnips are very good baked or stewed with meat. 

RUSSIAN OR SWEDISH TURNIPS

This turnip (the Ruta Baga) is very large and of a reddish yellowcolour; they are generally much liked. Take off a thick paring, cut the turnips into large pieces, or thick slices, and lay themawhile in cold water. Then boil them gently about two hours, ortill they are quite soft. When done, drain, squeeze and mash them, and season them with pepper and salt, and a very little butter. Take care not to set them in a part of the table where the suncomes, as it will spoil the taste. 

Russian turnips should always be mashed. 

SQUASHES OR CYMLINGS. 

The green or summer squash is best when the outside is beginningto turn yellow, as it is then less watery and insipid than whenyounger. Wash them, cut them into pieces, and take out the seeds. Boil them about three quarters of an hour, or till quits tender. When done, drain and squeeze them well till you have pressed outall the water; mash them with a little butter, pepper and salt. Then put the squash thus prepared into a stew-pan, set it on hotcoals, and stir it very frequently till it becomes dry. Take carenot to let it burn. 

WINTER SQUASH, OR CASHAW. 

This is much finer than the summer squash. It is fit to eat inAugust, and, in a dry warm place, can be kept well all winter. Thecolour is a very bright yellow. Pare it, take out the seeds, cutit in pieces, and stew it slowly till quite soft, in a very littlewater. Afterwards drain, squeeze, and press it well, and mash itwith a very little butter, pepper and salt. 

PUMPKIN. 

Deep coloured pumpkins are generally the best. In a dry warm placethey can be kept perfectly good all winter. When you prepare tostew a pumpkin, cut it in half and take out all the seeds. Thencut it in thick slices, and pare them. Put it into a pot with avery little water, and stew it gently for an hour, or till softenough to mash. Then take it out, drain, and squeeze it till it isas dry as you can get it. 

Afterwards mash it, adding a little pepper and salt, and a verylittle butter. 

Pumpkin is frequently stewed with fresh beef or fresh pork. 

The water in which pumpkin has been boiled, is said to be verygood to mix bread with, it having a tendency to improve it insweetness and to keep it moist. 

HOMINY. 

Wash the hominy very clean through three or four waters. Then putit into a pot (allowing two quarts of water to one quart ofhominy) and boil it slowly five hours. When done, take it up, anddrain the liquid from it through a cullender. Put the hominy intoa deep dish, and stir into it a small piece of fresh butter. 

The small grained hominy is boiled in rather less water, andgenerally eaten with butter and sugar. 

INDIAN CORN. 

Corn for boiling should be full grown but young and tender. Whenthe grains become yellow it is too old. Strip it of the outsideleaves and the silk, but let the inner leaves remain, as they willkeep in the sweetness. Put it into a large pot with plenty ofwater, and boil it rather fast for three hours or more. When done, drain off the water, and remove the leaves. 

You may either lay the ears on a large flat dish and send them totable whole, or broken in half; or you may cut all the com off thecob, and serve it up in a deep dish, mixed with butter, pepper andsalt. 

MOCK OYSTERS OF CORN. 

Take a dozen and a half ears of large young corn, and grate allthe grains off the cob as fine as possible. Mix with the gratedcorn three large table-spoonfuls of sifted flour, the yolks of sixeggs well beaten. Let all be well incorporated by hard beating. 

Have ready in a frying-pan an equal proportion of lard and freshbutter. Hold it over the fire till it is boiling hot, and then putin portions of the mixture as nearly as possible in shape and sizelike fried oysters. Fry them brown, and send them to table hot. They should be near an inch thick. 

This is an excellent relish at breakfast, and may be introduced asa side dish at dinner. In taste it has a singular resemblance tofried oysters. The corn must be young. 

STEWED EGG PLANT. 

The purple egg plants are better than the white ones. Put themwhole into a pot with plenty of water, and simmer them till quitetender. Then take them out, drain them, and (having peeled off theskins) cut them up, and mash them smooth in a deep dish. Mix withthem some grated bread, some powdered sweet marjoram, and a largepiece of butter, adding a few pounded cloves. Grate a layer ofbread over the top, and put the dish into the oven and brown it. You must send it to table in the same dish. 

Eggplant is sometimes eaten at dinner, but generally at breakfast. 

TO FRY EGG PLANT. 

Do not pare your egg plants if they are to be fried, but slicethem about half an inch thick, and lay them an hour or two in saltand water to remove their strong taste, which to most persons isvery unpleasant. Then take them out, wipe them, and season them, with pepper only. Beat some yolk of egg; and in another dish gratea sufficiency of bread-crumbs. Have ready in a frying-pan somelard and batter mixed, and make it boil. Then dip each slice ofegg plant first in the egg, and then in the crumbs, till bothsides are well covered; and fry them brown, taking care to havethem done all through, as the least rawness renders them veryunpalatable. 

STUFFED EGG PLANTS. 

Parboil them to take off their bitterness. Then slit each one downthe side, and extract the seeds. Have ready a stuffing made ofgrated bread-crumbs, butter, minced sweet herbs, salt, pepper, nutmeg, and beaten yolk of egg. Fill with it the cavity fromwhence you took the seeds, and bake the egg plants in a Dutchoven. Serve them up with a made gravy poured into the dish. 

FRIED CUCUMBERS. 

Having pared your cucumbers, cut them lengthways into pieces aboutas thick as a dollar. Then dry them in a cloth. Season them withpepper and salt, and sprinkle them thick with flour. Melt somebutter in a frying-pan, and when it boils, put in the slices ofcucumber, and fry them of a light brown. Send them to table hot. 

They make a breakfast dish. . 

TO DRESS CUCUMBERS RAW. 

They should be as fresh from the vine as possible, few vegetablesbeing more unwholesome when long gathered. As soon as they arebrought in lay them in cold water. Just before they are to go totable take them out, pare them and slice them into a pan of freshcold water. When they are all sliced, transfer them to a deepdish, season them with a little salt and black pepper, and pourover them some of the best vinegar, to which you may add a littlesalad oil. You may mix with them a small quantity of sliced onion;not to be eaten, but to communicate a slight flavour of onion tothe vinegar. 

SALSIFY. 

Having scraped the salsify roots, and washed them in cold water, parboil them. Then take them out, drain them, cut them into largepieces and fry them in butter. 

Salsify is frequently stewed slowly till quite tender, and thenserved up with melted butter. Or it may be first boiled, thengrated, and made into cakes to be fried in butter. 

Salsify must not be left exposed to the air, or it will turnblackish. 

ARTICHOKES. 

Strip off the coarse outer leaves, and cut off the stalks close tothe bottom. Wash the artichokes well, and let them lie two orthree hours in cold water. Put them with their heads downward intoa pot of boiling water, keeping them down by a plate floated overthem. They must boil steadily from two to three hours; take careto replenish the pot with additional boiling water as it iswanted. When they are tender all through, drain them, and servethem up with melted butter. 

BEETS. 

Wash the beets, but do not scrape or cut them while they are raw;for if a knife enters them before they are boiled they will losetheir colour. Boil them from two to three hours, according totheir size. When they are tender all through, take them up, andscrape off all the outside. If they are young beets they are bestsplit down and cut into long pieces, seasoned with pepper, andsent to table with melted butter. Otherwise you may slice themthin, after they are quite cold, and pour vinegar over them. 

TO STEW BEETS. 

Boil them first, and then scrape and slice them. Put them into astew-pan with a piece of butter rolled in flour, some boiled onionand parsley chopped fine, and a little vinegar, salt and pepper. Set the pan on hot coals, and let the beets stew for a quarter ofan hour. 

TO BOIL GREEN OR FRENCH BEANS. 

These beans should be young, tender, and fresh gathered. Removethe strings with a knife, and take off both ends of the bean. Thencut them in two or three pieces only; for if split or cut verysmall, they become watery and lose much of their taste. They lookbest when cut slanting. As you cut them, throw them into a pan ofcold water, and let them lay awhile. Boil them an hour and a half. They must be perfectly tender before you take them up. Then drainand press them well, season them with pepper, and mix into them apiece of butter. 

SCARLET BEANS. 

It is not generally known that the pod of the scarlet bean, ifgreen and young, is extremely nice when cut into three or fourpieces and boiled. They will require near two hours, and must bedrained well, and mixed as before mentioned with butter andpepper. If gathered at the proper time, when the seed is justperceptible, they are superior to any of the common beans. 

LIMA BEANS. 

These are generally considered the finest of all beans, and shouldbe gathered young. Shell them, lay them in a pan of cold water, and then boil them about two hours, or till they are quite soft. Drain them well, and add to them some butter and a little pepper. 

They are destroyed by the first frost, but can be kept during thewinter, by gathering them on a dry day when full grown but not theleast hard, and putting them in their pods into a keg. Throw somesalt into the bottom of the keg, and cover it with a layer of thebean-pods; then add more salt, and then another layer of beans, till the keg is full. Press them down with a heavy weight, coverthe keg closely, and keep it in a cool dry place. Before you usethem, soak the pods all night in cold water; the next day shellthem, and soak the beans till you are ready to boil them. 

DRIED BEANS. 

Wash them and lay them in soak over night. Early in the morningput them into a pot with plenty of water, and boil them slowlytill dinner time. They will require seven or eight hours to besufficiently done. Then take them off, put them into a sieve, andstrain off the liquid. 

Send the beans to table in a deep dish, seasoned with pepper, andhaving a piece of butter mixed with them. 

GREEN PEAS. 

Green peas are unfit for eating after they become hard andyellowish; but they are better when nearly full grown than whenvery small and young. They should be gathered as short a time aspossible before they are cooked, and laid in cold water as soon asthey are shelled. They will require about an hour to boil soft. When quite done, drain them, mix with them a piece of butter, andadd a little pepper. 

Peas may be greatly improved by boiling with them two or threelumps of loaf-sugar, and a sprig of mint to be taken out beforethey are dished. This is an English way of cooking green peas, andis to most tastes a very good one. 

TO BOIL ONIONS. 

Take off the tops and tails, and the thin outer skin; but nomore lest the onions should go to pieces. Lay them on the bottomof a pan which is broad enough to contain them without piling oneon another; just cover them with water, and let them simmer slowlytill they are tender all through, but not till they break. 

Serve them up with melted butter. 

TO ROAST ONIONS. 

Onions are best when parboiled before roasting. Take large onions, place them on a hot hearth and roast them before the fire in theirskins, turning them as they require it. Then peel them, send themto table whole, and eat them with butter and salt. 

TO FRY ONIONS. 

Peel, slice them, and fry them brown in butter or nice dripping. 

Onions should be kept in a very dry place, as dampness injuresthem. 

TO BOIL ASPARAGUS. 

Large or full grown asparagus is the best. Before you begin toprepare it for cooking, set on the fire a pot with plenty ofwater, and sprinkle into it a handful of salt. Your asparagusshould be all of the same size. Scrape the stalks till they areperfectly nice and white; cut them all of equal length, and short, so as to leave them but two or three inches below the green part. To serve up asparagus with long stalks is now becoming obsolete. As you scrape them, throw them into a pan of cold water. Then tiethem up in small bundles with bass or tape, as twine will cut themto pieces. When the water is boiling fast, put in the asparagus, and boil it an hour; if old it will require an hour and a quarter. When it is nearly done boiling, toast a large slice of breadsufficient to cover the dish (first cutting off the crust) and dipit into the asparagus water in the pot. Lay it in a dish, and, having drained the asparagus, place it on the toast with all theheads pointed inwards towards the centre, and the stalks spreadingoutwards. Serve up melted butter with it. 

SEA KALE. 

Sea kale is prepared, boiled, and served up in the same manner asasparagus. 

POKE. 

The young stalks and leaves of the poke-berry plant when quitesmall and first beginning to sprout up from the ground in thespring, are by most persons considered very nice, and arefrequently brought to market. If the least too old they acquire astrong taste, and should not be eaten, as they then becomeunwholesome. They are in a proper state when the part of the stalknearest to the ground is not thicker than small asparagus. Scrapethe stalks, (letting the leaves remain on them, ) and throw theminto cold water. Then tie up the poke in bundles, put it into apot that has plenty of boiling water, and let it boil fast an hourat least. Serve it up with or without toast, and send meltedbutter with, it in a boat. 

STEWED TOMATAS. 

Peel your tomatas, cut them in half and squeeze out the seeds. Then put them into a stew-pan without any water, and add to themcayenne and salt to your taste, (and if you choose, ) a littleminced onion, and some powdered mace, Stew them slowly till theyare first dissolved and then dry. 

BAKED TOMATAS

Peel some large fine tomatas, cut them up, and take out the seeds. Then put them into a deep dish in alternate layers with gratedbread-crumbs, and a very little butter in small bits. There must bea large proportion of bread-crumbs. Season the whole with a littlesalt, and cayenne pepper. Set it in an oven, and bake it. Incooking tomatas, take care not to have them too liquid. 

MUSHROOMS. 

Good mushrooms are only found in clear open fields where the airis pure and unconfined. Those that grow in low damp ground, or inshady places, are always poisonous. Mushrooms of the proper sortgenerally appear in August and September, after a heavy dew or amisty night. They may be known by their being of a pale pink orsalmon colour on the gills or under side, while the top is of adull pearl-coloured white; and by their growing only in openplaces. When they are a day old, or a few hours after they aregathered, the reddish colour changes to brown. 

The poisonous or false mushrooms are of various colours, sometimesof a bright yellow or scarlet all over; sometimes entirely of achalky white stalk, top, and gills. 

It is easy to detect a bad mushroom if all are quite fresh; butafter being gathered a few hours the colours change, so thatunpractised persons frequently mistake them. 

It is said that if you boil an onion among mushrooms the onionwill turn of a bluish black when there is a bad one among them. Ofcourse, the whole should then be thrown into the fire. If instirring mushrooms, the colour of the silver spoon is changed, itis also most prudent to destroy them all. 

TO STEW MUSHROOMS. 

For this purpose the small button mushrooms are best. Wash themclean, peel off the skin, and cut off the stalks. Put thetrimmings into a small sauce-pan with just enough water to keepthem from burning, and, covering them closely, let them stew aquarter of an hour. Then strain the liquor, and having put themushrooms into a clean sauce-pan, (a silver one, or one lined withporcelain, ) add the liquid to them with a little nutmeg, pepperand salt, and a piece of butter rolled in flour. Stew them fifteenminutes, and just before you take them up, stir in a very littlecream or rich milk and some beaten yolk of egg. Serve them hot. While they are cooking, keep the pan as closely covered aspossible. 

If you wish to have the full taste of the mushroom only, afterwashing, trimming, and peeling them, put them into a stew-pan witha little salt and no water. Set them on coals, and stew themslowly till tender, adding nothing to them but a little butterrolled in flour, or else a little cream. Be sure to keep the panwell covered. 

BROILED MUSHROOMS. 

For this purpose take large mushrooms, and be careful to have themfreshly gathered. Peel them, score the under side, and cut off thestems. Lay them one by one in an earthen pan, brushing them overwith sweet oil or oiled butter, and sprinkling each with a littlepepper and salt. Cover them closely, and let them set for about anhour and a half. Then place them on a gridiron over clear hotcoals, and broil them on both sides. 

Make a gravy for them of their trimmings stewed in a very littlewater, strained and thickened with a beaten egg stirred in justbefore it goes to table. 

BOILED RICE. 

Pick your rice clean, and wash it in two cold waters, not drainingoff the last water till you are ready to put the rice on the fire. Prepare a sauce-pan of water with a little salt in it, and when itboils, sprinkle in the rice. Boil it hard twenty minutes, keepingit covered. Then take it from the fire, and pour off the water. Afterwards set the sauce-pan in the chimney-corner with the lidoff, while you are dishing your dinner, to allow the rice to dry, and the grains to separate. 

Rice, if properly boiled, should be soft and white, and everygrain ought to stand alone. If badly managed, it will, whenbrought to table, be a grayish watery mass. 

In most southern families, rice, is boiled every day for thedinner table, and eaten with the meat and poultry. 

The above is a Carolina receipt. 

TO DRESS LETTUCE AS SALAD. 

Strip off the outer leaves, wash the lettuce, split it in half, and lay it in cold water till dinner time. Then drain it and putit into a salad dish. Have ready two eggs boiled hard, (which theywill be in twelve minutes, ) and laid in a basin of cold water forfive minutes to prevent the whites from turning blue. Cut them inhalf, and lay them on the lettuce. 

Put the yolks of the eggs on a large plate, and with a woodenspoon mash them smooth, mixing with them a table-spoonful ofwater, and two table-spoonfuls of sweet oil. Then add, by degrees, a salt-spoonful of salt, a tea-spoonful of mustard, and a tea-spoonfulof powdered loaf-sugar. When these are all smoothlyunited, add very gradually three table-spoonfuls of vinegar. Thelettuce having been cut up fine on another plate, put it to thedressing, and mix it well. 

If you have the dressing for salad made before a dinner, put itinto the bottom of the salad dish; then (having cut it up) lay thesalad upon it, and let it rest till it is to be eaten, as stirringit will injure it. 

You may decorate the top of the salad with slices of red beet, andwith the hard white of the eggs cut into rings. 

CELERY. 

Scrape and wash it well, and let it lie in cold water till shortlybefore it goes to table; then dry it in a cloth, trim it, andsplit down the stalks almost to the bottom, leaving on a few greenleaves. Send it to table in a celery glass, and eat it with saltonly; or chop it fine, and make a salad dressing for it. 

RADISHES. 

To prepare radishes for eating, wash them and lay them in cleancold water as soon as they are brought in. Shortly before they goto table, scrape off the thin outside skin, trim the sharp end, cut off the leaves at the top, leaving the stalks about an inchlong, and put them on a small dish. Eat them with salt. 

Radishes should not be eaten the day after they are pulled, asthey are extremely unwholesome if not quite fresh. 

The thick white radishes, after being scraped and trimmed, shouldbe split or cleft in four, half way down from the top. 

TO ROAST CHESTNUTS. 

The large Spanish chestnuts are the best for roasting. Cut a slitin the shell of every one to prevent their bursting when hot. Putthem into a pan, and set them over a charcoal furnace till theyare thoroughly roasted; stirring them up frequently and takingcare hot to let them burn. When they are done, peel off theshells, and send the chestnuts to table wrapped up in a napkin tokeep them warm. 

Chestnuts should always be roasted or boiled before they areeaten. 

GROUND-NUTS. 

These nuts are never eaten raw. Put them, with their shells on, into an iron pan, and set them in an oven; or you may do them in askillet on hot coals. A large quantity may be roasted in an ironpot over the fire. Stir them frequently, taking one out from timeto time, and breaking it to try if they are done. 

EGGS, &c. 

TO KEEP EGGS. 

There is no infallible mode of ascertaining the freshness of anegg before you break it, but unless an egg is perfectly good, itis unfit for any purpose whatever, and will spoil whatever it ismixed with. You may judge with tolerable accuracy of the state ofan egg by holding it against the sun or the candle, and if theyolk, as you see it through the shell, appears round, and thewhite thin and clear, it is most probably a good one; but if theyolk looks broken, and the white thick and cloudy, the egg iscertainly bad. You may try the freshness of eggs by putting theminto a pan of cold water. Those that sink the soonest are thefreshest; those that are stale or addled will float on thesurface. 

There are various ways of preserving eggs. To keep them merely forplain boiling, you may parboil them for one minute, and then burythem in powdered charcoal with their small ends downward. Theywill keep a few days in ajar of salt; but do not afterwards usethe salt in which they have been immersed. 

They are frequently preserved for two or three months by greasingthem all over, when quite fresh, with melted mutton suet, and thenwedging them close together (the small end downwards) in a box ofbran, layer above layer; the box must be closely covered. 

Another way (and a very good one) is to put some lime in a largevessel, and slack it with boiling water, till it is of theconsistence of thin cream; you may allow a gallon of water to apound of lime. When it is cold, pour it off into a large stonejar, put in the eggs, and cover the jar closely. See that the eggsare always well covered with the lime-water, and lest they shouldbreak, avoid moving the jar. If you have hens of your own, keep ajar of lime-water always ready, and put in the eggs as they arebrought in from the nests. Jars that hold about six quarts are themost convenient. 

It will be well to renew the lime-water occasionally. 

TO BOIL EGGS FOR BREAKFAST. 

The fresher they are the longer timethey will require for boiling. If you wish them quite soft, putthem into a sauce-pan of water that is boiling hard at the moment, and let them remain in it five minutes. The longer they boil theharder they will be. In ten minutes' fast boiling they will behard enough for salad. 

If you use one of the tin egg-boilers that are placed on thetable, see that the water is boiling hard at the time you put inthe eggs. When they have been in about four or five minutes, takethem out, pour off the water, and replace it by some more that isboiling hard; as, from the coldness of the eggs having chilled thefirst water, they will not otherwise be done enough. The boilermay then be placed on the table, (keeping the lid closed, ) and ina few minutes more they will be sufficiently cooked to bewholesome. 

TO POACH EGGS. 

Pour some boiling water out of a tea kettle through a clean clothspread over the top of a broad stew-pan; for by observing thisprocess the eggs will be nicer and more easily done than when itsimpurities remain in the water. Set the pan with the strainedwater on hot coals, and when it boils break each egg separatelyinto a saucer. Remove the pan from the fire, and slip the eggs oneby one into the surface of the water. Let the pan stand till thewhite of the eggs is set; then place it again on the coals, and assoon as the water boils again, the eggs will be sufficiently done. Take them out carefully with an egg-slice, and trim off all theragged edges from the white, which should thinly cover the yolk. Have ready some thin slices of buttered toast with the crust cutoff. Lay them in the bottom of the dish, with a poached egg oneach slice of toast, and send them to the breakfast table. 

FRICASSEED EGGS. 

Take a dozen eggs, and boil them six or seven minutes, or tillthey are just hard enough to peel and slice without breaking. Thenput them into a pan of cold water while you prepare some gratedbread-crumbs, (seasoned with pepper, salt and nutmeg, ) and beat theyolks of two or three raw eggs very light. Take the boiled eggsout of the water, and having peeled off the shells, slice theeggs, dust a little flour over them, and dip them first into thebeaten egg, and then into the bread-crumbs so as to cover them wellon both sides. Have ready in a frying-pan some boiling lard; putthe sliced eggs into it, and fry them on both sides. Serve them upat the breakfast table, garnished with small sprigs of parsleythat has been fried in the same lard after the eggs were takenout. 

PLAIN OMELET. 

Take six eggs, leaving out the whites of two. Beat them verylight, and strain them through a sieve. Add pepper and salt toyour taste. Divide two ounces of fresh butter into little bits, and put it into the egg. Have ready a quarter of a pound of butterin a frying-pan, or a flat stew-pan. Place it on hot coals, andhave the butter boiling when you put in the beaten egg. Fry itgently till of a light brown on the under side. Do not turn itwhile cooking as it will do better without. You may brown the topby holding a hot shovel over it. When done, lay it in the dish, double it in half, and stick sprigs of curled parsley over it. 

You may flavour the omelet by mixing with the beaten egg someparsley or sweet herbs minced fine, some chopped celery, orchopped onion, allowing two moderate sized onions to an omelet ofsix eggs. Or what is still better, it may be seasoned with vealkidney or sweet-bread minced; with cold ham shred as fine aspossible; or with minced oysters, (the hard part omitted, ) withtops of asparagus (that has been previously boiled) cut into smallpieces. 

You should have one of the pans that are made purposely foromelets. 

AN OMELETTE SOUFFLÉ. 

Break eight eggs, separate the whites from the yolks, and strainthem. Put the whites into one pan, and the yolks into another, andbeat them separately with rods till the yolks are very thick andsmooth, and the whites a stiff froth that will stand alone. Thenadd gradually to the yolks, three quarters of a pound of thefinest powdered loaf-sugar, and orange-flower water or lemon-juiceto your taste. Next stir the whites lightly into the yolks. Buttera deep pan or dish (that has been previously heated) and pour themixture rapidly into it. Set it in a Butch oven with coals underit, and on the top, and bake it five minutes. If properly beatenand mixed, and carefully baked, it will rise very high. Send itimmediately to table, or it will fall and flatten. 

Do not begin to make an omelette soufflé till the company at tablehave commenced their dinner, that it may be ready to serve up justin time, immediately on the removal of the meats. The whole mustbe accomplished as quickly as possible, and it must be cut andsent round directly that it is brought to table. 

If you live in a large town, the safest way of avoiding a failurein an omelette soufflé is to hire a French cook to come to yourkitchen with his own utensils and ingredients, and make and bakeit himself, while the first part of the dinner is progressing inthe dining room. 

An omelette soufflé is a very nice and delicate thing whenproperly managed; but if flat and heavy it should not be broughtto table. 

TO DRESS MACCARONI. 

Have ready a pot of boiling water. Throw a little salt into it, and then by slow degrees put in a pound of the maccaroni, a littleat a time. Keep stirring it gently, and continue to do so veryoften while boiling. Take care to keep it well covered with water. Have ready a kettle of boiling water to replenish the maccaronipot if it should be in danger of getting too dry. In about twentyminutes it will be done. It must be quite soft, but it must notboil long enough to break. 

When the maccaroni has boiled sufficiently, pour in immediately alittle cold water, and let it stand a few minutes, keeping itcovered. 

Grate half a pound of Parmesan cheese into a deep dish, andscatter over it a few small bits of butter. Then with a skimmerthat is perforated with holes, commence taking up the maccaroni, (draining it well, ) and spread a layer of it over the cheese andbutter. Spread over it another layer of grated cheese and butter, and then a layer of maccaroni and so on till your dish is full;having a layer of maccaroni on the top, over which spread somebutter without cheese. Cover the dish, and set it in an oven forhalf an hour. It will then be ready to send to table. 

You may grate some nutmeg over each, layer of maccaroni. 

Allow half a pound of butter to a pound of maccaroni and half apound of cheese. 

PICKLING

GENERAL REMARKS. 

Never on any consideration use brass, copper, or bell-metalsettles for pickling; the verdigris produced in them by thevinegar being of a most poisonous nature. Kettles lined withporcelain are the best, but if you cannot procure them, block tinmay be substituted. Iron is apt to discolour any acid that isboiled in it. 

Vinegar for pickles should always be of the very best kind. Inputting away pickles, use stone, or glass jars. The lead which isan ingredient in the glazing of common earthenware, is renderedvery pernicious by the action of the vinegar. Have a large woodenspoon and a fork, for the express purpose of taking pickles out ofthe jar when you want them for the table. See that, while in thejar, they are always completely covered with vinegar. If youdiscern in them any symptoms of not keeping well, do them overagain in fresh vinegar and spice. 

Vinegar for pickles should only boil five or six minutes. 

The jars should be stopped with large flat corks, fitting closely, and having a leather or a round piece of oil-cloth tied over thecork. 

It is a good rule to have two-thirds of the jar filled withpickles, and one-third with vinegar. 

Alum is very useful in extracting the salt taste from pickles, andin making them firm and crisp. A very small quantity issufficient. Too much will spoil them. 

In greening pickles keep them very closely covered, so that noneof the steam may escape; as its retention promotes their greennessand prevents the flavour from evaporating. 

Vinegar and spice for pickles should be boiled but a few minutes. Too much boiling takes away the strength. 

TO PICKLE CUCUMBERS. 

Cucumbers for pickling should be very small, and as free fromspots as possible. Make a brine of salt and water strong enough tobear an egg. Pour it over your cucumbers, cover them with freshcabbage leaves, and let them stand for a week, or till they arequite yellow, stirring them at least twice a day. When they areperfectly yellow, pour off the water. Take a porcelain kettle, andcover the bottom and sides with fresh vine leaves. Put in thecucumbers (with a small piece of alum) and cover them closely withvine leaves all over the top, and then with a dish or cloth tokeep in the steam. Fill up the kettle with clear water, and hangit over the fire when dinner is done, but not where there is ablaze. The fire under the kettle must be kept very moderate. Thewater must not boil, or be too hot to bear your hand in. Keep themover the fire in a slow heat till next morning. If they are notthen of a fine green, repeat the process. When they are wellgreened, take them out of the kettle, drain them on a sieve, andput them into a clean stone jar. Boil for five or six minutessufficient of the best vinegar to cover the cucumbers well;putting into the kettle a thin muslin bag filled with cloves, mace, and mustard seed. Pour the vinegar scalding hot into the jarof pickles, which should be secured with a large flat cork, and anoil-cloth or leather cover tied over it. Another way to greenpickles is to cover them with vine leaves or cabbage leaves, andto keep them on a warm, hearth pouring boiling water on them fiveor six times a day; renewing the water as soon as it becomes cold. 

In proportioning the spice to the vinegar, allow to every twoquarts, an ounce of mace, two dozen cloves, and two ounces ofmustard seed. You may leave the muslin bag, with the spice, forabout a week in the pickle jar to heighten the flavour, if youthink it necessary. 

GREEN PEPPERS. 

May be done in the same manner as cucumbers, only extracting theseeds before you put the pickles into the salt and water. Do notput peppers into the same jar with cucumbers, as the former willdestroy the latter. 

GHERKINS. 

The gherkin is a small thick oval-shaped species of cucumber witha hairy or prickly surface, and is cultivated solely for pickling. It is customary to let the stems remain on them. Wipe them dry, put them into a broad stone jar, and scald them five or six timesin the course of the day with salt and water strong enough to bearan egg, and let them set all night. This will make them yellow. Next day, having drained them from the salt and water, throw itout, wipe them dry, put them into a clean vessel (with a littlepiece of alum, ) and scald them with boiling vinegar and water, (half and half of each, ) repeating it frequently during the daytill they are green. Keep them as closely covered as possible. Then put them away in stone jars, mixing among them whole mace andsliced ginger to your taste. Fill up with cold vinegar, and add alittle alum, allowing to every hundred gherkins a piece about thesize of a shelled almond. The alum will make them firm and crisp. 

RADISH PODS. 

Gather sprigs or bunches of radish pods while they are young andtender, but let the pods remain on the sprigs; it not being thecustom to pick them off. Put them into strong salt and water, andlet them stand two days. Then drain and wipe them and put theminto a clean stone jar. Boil an equal quantity of vinegar andwater. Pour it over the radish pods while hot, and cover themclosely to keep in the steam. Repeat this frequently through theday till they are very green. Then pour off the vinegar and water, and boil for five minutes some very strong vinegar, with a littlebit of alum, and pour it over them. Put them into a stone jar, (and having added some whole mace, whole pepper, a little tumericand a little sweet oil, ) cork it closely, and tie over it aleather or oil-cloth. 

GREEN BEANS. 

Take young green or French beans; string them, but do not cut themin pieces. Pat them in salt and water for two days, stirring themfrequently. Then put them into a kettle with vine or cabbageleaves under, over, and all round them, (adding a little piece ofalum. ) Cover them closely to keep in the steam, and let them hangover a slow fire till they are a fine green. 

Having drained them in a sieve, make for them a pickle of strongvinegar, and boil in it for five minutes, some mace, whole pepper, and sliced ginger tied up in a thin muslin bag. Pour it hot uponthe beans, put them into a stone jar, and tie them up. 

PARSLEY. 

Make a brine of salt and water strong enough to bear an egg, andthrow into it a large quantity of curled parsley, tied up inlittle bunches with a thread. After it has stood a week (stirringit several times a day) take it out, drain it well, and lay it forthree days in cold spring or pump-water, changing the water daily. Then scald it in hard water, and hang it, well covered, over aslow fire till it becomes green. Afterwards take it out, and drainand press it till quite dry. 

Boil for five minutes a quart of strong vinegar with a small bitof alum, a few blades of mace, a sliced nutmeg, and a few slips ofhorseradish. Pour it on the parsley, and put it away in a stonejar. 

MANGOES. 

Take very young oval shaped musk-melons. Cut a round piece out ofthe top or side of each, (saving the piece to put on again, ) andextract the seeds. Then (having tied on the pieces withpackthread) put them into strong salt and water for two days. Afterwards drain and wipe them, put them into a kettle with vineleaves or cabbage leaves under and over them, and a little pieceof alum, and hang them on a slow fire to green; keeping themclosely covered to retain the steam, which will greatly acceleratethe greening. When they are quite green, have ready the stuffing, which must be a mixture of scraped horseradish, white mustardseed, mace and nutmeg pounded, race ginger cut small, pepper, tumeric and sweet oil. Fill your mangoes with this mixture, putting a small clove of garlic into each, and replacing thepieces at the openings; tie them with a packthread crossingbackwards and forwards round the mango. Put them into stone jars, pour boiling vinegar over them, and cover them well. Before youput them on the table remove the packthread. 

NASTURTIANS. 

Have ready a stone or glass jar of the best cold vinegar. Take thegreen seeds of the nasturtian after the flower has gone off. Theyshould be full-grown but not old. Pick off the stems, and put theseeds into the vinegar. No other preparation is necessary, andthey will keep a year with nothing more than sufficient coldvinegar to cover them. With boiled mutton they are an excellentsubstitute for capers. 

MORELLA CHERRIES. 

See that all your cherries are perfect. Remove the stems, and putthe cherries into a jar or glass with sufficient vinegar to coverthem well. They will keep perfectly in a cool dry place. 

They are very good, always retaining the taste of the cherry. Ifyou cannot procure morellas, the large red pie-cherries may besubstituted. 

PEACHES. 

Take, fine large peaches (either cling or free stones) that arenot too ripe. Wipe off the down with a clean flannel, and put thepeaches whole into a stone jar. Cover them with cold vinegar ofthe best kind, in which you have dissolved a little of salt, allowing a table-spoonful to a quart of vinegar. Put a cork in thejar and tie leather or oil-cloth over it. 

Plums and grapes may be pickled thus in cold vinegar, but withoutsalt. 

BARBERRIES. 

Have ready a jar of cold vinegar, and put into it ripe barberriesin bunches. They make a pretty garnish for the edges of dishes. 

TO PICKLE GREEN PEPPERS. 

The bell pepper is the best for pickling, and should be gatheredwhen quite young. Slit one side, and carefully take out the core, so as not to injure the shell of the pepper. Then put them intoboiling salt and water, changing the water every day for one week, and keeping them closely covered in a warm place near the fire. Stir them several times a day. They will first become yellow, andthen green. When they are a fine green put them into a jar, andpour cold vinegar over them, adding a small piece of alum. 

They require no spice. 

You may stuff the peppers as you do mangoes. 

TO PICKLE BUTTERNUTS. 

These nuts are in the best state for pickling when the shell issoft, and when they are so young that the outer skin can bepenetrated by the head of a pin. They should be gathered when thesun is hot upon them. 

If you have a large quantity, the easiest way to prepare them forpickling is to put them into a tub with sufficient lye to coverthem, and to stir and rub them about with a hickory broom, tillthey are clean and smooth on the outside. This is much lesstrouble than scraping them, and is not so likely to injure thenuts. Another method is to scald them, and then to rub off theouter skin. Put the nuts into strong salt and water for nine orten days; changing the water every other day, and keeping themclosely covered from the air. Then drain and wipe them, (piercingeach nut through in several places with a large needle, ) andprepare the pickle as follows:--For a hundred large nuts, take ofblack pepper and ginger root of each an ounce; and of cloves, maceand nutmeg of each a half ounce. Pound all the spices to powder, and mix them well together, adding two large spoonfuls of mustardseed. Put the nuts into jars, (having first stuck each of themthrough in several places with a large needle, ) strewing thepowdered seasoning between every layer of nuts. Boil for fiveminutes a gallon of the best white wine vinegar, and pour itboiling hot upon the nuts. Secure the jars closely with corks andleathers. You may begin to eat the nuts in a fortnight. 

Walnuts may be pickled in the same manner. 

TO PICKLE WALNUTS BLACK. 

The walnuts should he gathered while young and soft, (so that youcan easily run a pin through them, ) and when the sun is upon them. Rub them with a coarse flannel or tow cloth to get off the fur ofthe outside. Mix salt and water strong enough to bear an egg, andlet them lie in it nine days, (changing it every two days, ) andstirring them, frequently. Then take them out, drain them, spreadthem on large dishes, and expose them to the air about tenminutes, which will cause them to blacken the sooner. Scald themin boiling water, (but do not let them lie in it, ) and then rubthem with a coarse woollen cloth, and pierce everyone through inseveral places with a large needle, (that the pickle may penetratethem thoroughly. ) Put them into stone jars, and prepare the spiceand vinegar. To a hundred walnuts allow a gallon of vinegar, anounce of cloves, an ounce of allspice, an ounce of black pepper, half an ounce of mace, and half an ounce of nutmeg. Boil the spicein the vinegar for five or six minutes; then, strain the vinegar, and pour it boiling hot over the walnuts. Tie up in a thin muslinrag, a tea-cupful of mustard seed, and a large table-spoonful ofscraped horseradish, and put it into the jars with the walnuts. Cover them closely with corks and leathers. 

Another way of pickling walnuts black, is (after preparing them asabove) to put them into jars with the spices pounded and strewedamong them, and then to pour over them strong cold vinegar. 

WALNUTS PICKLED WHITE. 

Take large young walnuts while their shells are quite soft so thatyou can stick the head of a pin into them. Pare them very thintill the white appears; and as you do them, throw them into springor pump water in which some salt has been dissolved. Let themstand in that water six hours, with a thin board upon them to keepthem down under the water. Fill a porcelain kettle with freshspring water, and set it over a clear fire, or on a charcoalfurnace. Put the walnuts into the kettle, cover it, and let themsimmer (but not boil) for five or six minutes. Then have ready avessel with cold spring water and salt, and put your nuts into it, taking them out of the kettle with a wooden ladle. Let them standin the cold salt and water for a quarter of an hour, with theboard keeping them down as before; for if they rise above theliquor, or are exposed to the air, they will be discoloured. Thentake, them out, and lay them on a cloth covered with another, tillthey are quite dry. Afterwards rub them carefully with a softflannel, and put them into a stone jar; laying among them bladesof mace, and sliced nutmeg, but no dark-coloured spice. Pour overthem the best distilled vinegar, and put on the top atable-spoonful of sweet oil. 

WALNUTS PICKLED GREEN. 

Gather them while the shells are very soft, and rub them all witha flannel. Then wrap them singly in vine leaves, lay a few vineleaves in the bottom of a large stone jar, put in the walnuts, (seeing that each of them is well wrapped up so as not to touchone another, ) and cover them with a thick layer of leaves. Fill upthe jar with strong vinegar, cover it closely, and let it standthree weeks. Then pour off the vinegar, take out the walnuts, renew all the vine leaves, fill up with fresh vinegar, and letthem stand three weeks longer. Then again pour off the vinegar, and renew the vine leaves. This time take the best white winevinegar; put salt in it till it will bear an egg, and add to itmace, sliced nutmeg, and scraped horseradish, in the proportionof an ounce of each and a gallon of vinegar to a hundred walnuts. Boil the spice and vinegar about eight minutes, and then pour ithot on the walnuts. Cover the jar closely with a cork and leather, and set it away, leaving the vine leaves with the walnuts. Whenyou take any out for use, disturb the others as little aspossible, and do not put back again any that may be left. 

You may pickle butternuts green in the same manner. 

TO PICKLE ONIONS. 

Take very small onions, and with a sharp knife cut off the stemsas close as possible, and peel off the outer skin. Then put theminto salt and water, and let them stand in the brine for six days;stirring them daily, and changing the salt and water every twodays. See that they are closely covered. Then put the onions intojars, and give them a scald in boiling salt and water. Let themstand till they are cold; then drain them on a sieve, wipe them, stick a clove in the top of each and put them into wide-mouthedbottles; dispersing among them some blades of mace and slices ofginger or nutmeg. Fill up the bottles with the best white winevinegar, and put at the top a large spoonful of salad oil. Corkthe bottles well. 

ONIONS PICKLED WHITE. 

Peel some very small white onions, and lay them for three days insalt and water changing the water every day. Then wipe them, andput them into a porcelain kettle with equal quantities of milk andwater, sufficient to cover them well. Simmer them over a slowfire, but when just ready to boil take them off, and drain and drythem, and put them into wide-mouthed glass bottles; interspersingthem with blades of mace. Boil a sufficient quantity of distilledwhite wine vinegar to cover them and fill up the bottles, addingto it a little salt; and when it is cold, pour it into the bottlesof onions. At the top of each bottle put a spoonful of sweet oil. Set them away closely corked. 

TO PICKLE MUSHROOMS WHITE. 

Take small fresh-gathered button mushrooms, peel them carefullywith a penknife, and cut off the stems; throwing the mushroomsinto salt and water as you do them. Then put them into a porcelainskillet of fresh water, cover it closely, and set it over a quickfire. Boil it as fast as possible for seven or eight minutes, notmore. Take out the mushrooms, drain them, and spread them on aclean board, with the bottom or hollow side of each mushroomturned downwards. Do this as quickly as possible, and immediately, while they are hot, sprinkle them over with salt. When they arecold, put them into a glass jar with slight layers of mace andsliced ginger. Fill up the jar with cold distilled or white winevinegar. Put a spoonful of sweet oil on the top of each jar, andcork it closely. 

MUSHROOMS PICKLED BROWN. 

Take a quart of large mushrooms and (having trimmed off thestalks) rub them with a flannel cloth dipped in salt. Then laythem in a pan of allegar or ale vinegar, for a quarter of an hour, and wash them about in it. Then pat them into a sauce-pan with aquart of allegar, a quarter of an ounce of cloves, the same ofallspice and whole pepper, and a tea-spoonful of salt. Set the panover coals, and let the mushrooms stew slowly for ten minutes, keeping the pan well covered. Then take them off, let them getcold by degrees, and put them into small bottles with the allegarstrained from the spice and poured upon them. 

It will be prudent to boil an onion with the mushrooms, and if itturns black or blueish, you may infer that there is a poisonousone among them; and they should therefore be thrown away. Stirthem for the same reason, with a silver spoon. 

TO PICKLE TOMATAS. 

Take a peck of tomatas, (the small round ones are best forpickling, ) and prick every one with a fork. Put them into a broadstone or earthen vessel, and sprinkle salt between every layer oftomatas. Cover them, and let them remain three days in the salt. Then put them into vinegar and water mixed in equal quantities, half and half, and keep them in it twenty-four hours to draw outthe saltness. There must be sufficient of the liquid to cover thetomatas well. 

To a peck of tomatas allow a bottle of mustard, half an ounce ofcloves, and half an ounce of pepper, with a dozen onions slicedthin. Pack the tomatas in a stone jar, placing the spices andonions alternately with the layers of tomatas. Put them in tillthe jar is two-thirds fall. Then fill it up with strong coldvinegar, and stop it closely. The pickles will be fit to eat in afortnight. 

If you do not like onions, substitute for them a larger quantityof spice. 

TOMATA SOY. 

For this purpose you must have the best and ripest tomatas, andthey must be gathered on a dry day. Do not peel them, but merelycut them into slices. Having strewed some salt over the bottom ofa tub, put in the tomatas in layers; sprinkling between each layer(which, should be about two inches in thickness) a half pint ofsalt. Repeat this till you have put in eight quarts or one peck oftomatas. Cover the tub and let it set for three days. Then earlyin the morning, put the tomatas into a large porcelain, kettle, and boil it slowly and steadily till ten at night, frequentlymashing and stirring the tomatas. Then put it out to cool. Nextmorning strain and press it through a sieve, and when no moreliquid will pass through, put it into a clean kettle with twoounces of cloves, one ounce of mace, two ounces of blade pepper, and two table-spoonfuls of cayenne, all powdered. 

Again let it boil slowly and steadily all day, and put it to coolin the evening in a large pan. Cover it, and let it set all night. Next day put it into small bottles, securing the corks by dippingthem in melted rosin, and tying leathers over them. 

If made exactly according to these directions, and slowly andthoroughly boiled, it will keep for years in a cool dry place, andmay be used for many purposes when fresh tomatas are not to behad. 

TO PICKLE CAULIFLOWERS. 

Take the whitest and closest full-grown cauliflowers; cut off thethick stalk, and split the blossom or flower part into eight orten pieces. Spread them oh a large dish, sprinkle them with salt, and let them stand twenty-four hours. Then wash off the salt, drain them, put them into a broad flat jar or pan, scald them withsalt and water, (allowing a quarter of a pound of salt to a quartof water, ) cover them closely and let them stand in the brine tillnext day. Afterwards drain them in a hair sieve, and spread themon a cloth in a warm place to dry for a day and a night. Then putthem carefully, piece by piece, into clean broad jars and pourover them a pickle which has been prepared as follows:--Mixtogether three ounces of coriander seed, three ounces of turmeric, one ounce of mustard seed, and one ounce of ginger. Pound thewhole in a mortar to a fine powder. Put it into three quarts ofthe best white wine vinegar, set it by the side of the fire in astone jar, and let it infuse three days. These are theproportions, but the quantity of the whole pickle must depend onthe quantity of cauliflower, which must he kept well covered bythe liquid. Pour it over the cauliflower, and secure the jarsclosely from the air. 

You may pickle brocoli in the same manner. Also the green tops ofasparagus. 

TO PICKLE RED CABBAGE. 

Take a fine firm cabbage of a deep red or purple colour. Strip offthe outer leaves, and cut out the stalk. Quarter the cabbagelengthways, and then slice it crossways. Lay it in a deep dish, sprinkle a handful of salt over it, cover it with another dish, and let it lie twenty-four hours. Then drain it in a cullenderfrom the salt, and wipe it dry. Make a pickle of sufficient whitewine vinegar to cover the cabbage well, adding to it equalquantities of cloves and allspice, with some mace. The spices mustbe put in whole, with a little cochineal to give it a good redcolour. Boil the vinegar and spices hard for five minutes, andhaving put the cabbage into a stone jar, pour the vinegar over itboiling hot. Cover the jar with a cloth till it gets cold; andthen put in a large cork, and tie a leather over it. 

COLD SLAW. [Footnote: This receipt was accidentally omitted in itsproper place. ]

Take a nice fresh cabbage, wash and drain it, and cut off all thestalk. Shave down the head into very small slips, with a cabbagecutter, or a very sharp knife. It must be done evenly and nicely. Put it into a deep china dish, and prepare for it the followingdressing. Melt in a sauce-pan a quarter of a pound of butter, withhalf a pint of water, a large table-spoonful of vinegar, a salt-spoonof salt, and a little cayenne. Give this a boil up, and pourit hot upon the cabbage. 

Send it to table as soon as it is cold. 

WARM SLAW. 

Cut the cabbage into shavings as for cold slaw; (red cabbage isbest;) and put it into a deep earthen dish. Cover it closely, andset it on the top of a stove, or in a slack oven for half an hourtill it is warm all through; but do not let it get so heated as toboil. Then make a mixture as for cold slaw, of a quarter of apound of butter, half a pint of water, a little salt and cayenne, and add to it a clove of garlic minced fine. Boil this mixture ina sauce-pan, and pour it hot over the warm cabbage. Send it totable immediately. 

This is a French method of dressing cabbage. 

EAST INDIA PICKLE. 

This is a mixture of various things pickled together, and put intothe same jar. 

Have ready a small white cabbage, sliced, and the stalk removed; acauliflower cut into neat branches, leaving out the large stalk;sliced cucumbers; sliced carrots; sliced beets, (all nicked roundthe edges;) button-onions; string-beans; radish pods; barberries;cherries; green grapes; nasturtians; capsicums; bell-peppers, &c. Sprinkle all these things with salt, put them promiscuously into alarge earthen pan, and pour scalding salt and water over them. Letthem lie in the brine for four days, turning them all over everyday. Then take them out, wash each thing separately in vinegar, and wipe them carefully in a cloth. Afterwards lay them on sievesbefore the fire and dry them thoroughly. 

For the pickle liquor. --To every two quarts of the best vinegar, put an ounce and a half of white ginger root, scraped and sliced;the same of long pepper; two ounces of peeled shalots, or littlebutton-onions, cut in pieces; half an ounce of peeled garlic; anounce of-turmeric; and two ounces of mustard seed bruised, or ofmustard powder. Let all these ingredients, mixed with the vinegar, infuse in a close jar for a week, setting in a warm place, or bythe fire. Then (after the vegetables have been properly prepared, and dried from the brine) put them all into one large stone jar, or into smaller jars, and strain the pickle over them. The liquidmust be in a large quantity, so as to keep the vegetables wellcovered with it, or they will spoil. Put a table-spoonful of sweetoil on the top of each jar, and secure them well with a large corkand a leather. 

If you find that after awhile the vegetables have absorbed theliquor, so that there is danger of their not having a sufficiency, prepare some more seasoned vinegar and pour it over them. 

East India pickle is very convenient, and will keep two years. Asdifferent vegetables come into season, you can prepare them withthe salt and water process, and add them to the things already inthe jar. You may put small mangoes into this pickle; also plums, peaches and apricots. 

TO PICKLE OYSTERS FOR KEEPING. 

For this purpose take none but the finest and largest oysters. After they are opened, separate them from their liquor, and putthem into a bucket or a large pan, and pour boiling water uponthem to take out the slime. Stir them about in it, and then takethem out, and rinse them well in cold water. Then put them into alarge kettle with fresh water, barely enough to cover them, (mixing with it a table-spoonful of salt to every hundredoysters, ) and give them a boil up, just sufficient to plump them. Take them, out, spread them on large dishes or on a clean table, and cover them with a cloth. Take the liquor of the oysters, andwith every pint of it mix a quart of the best vinegar, a table-spoonfulof salt, a table-spoonful of whole cloves, the same ofwhole black pepper, and a tea-spoonful of whole mace. Put theliquid over the fire in a kettle, and when it boils throw in theoysters, and let them remain in it five minutes. Then take thewhole off the fire, stir it up well, and let it stand to get quitecold. Afterwards (if you have a large quantity) put it into a keg, which must first be well scalded, (a new keg is best, ) and fill itas full as it can hold. Do not put a weight on the oysters to keepthem down in the liquor, as it will crush them to pieces if thekeg should be moved or conveyed to a distance. If you have notenough to fill a keg, put them into stone jars when they areperfectly cold, and cover them securely. 

SWEETMEATS. 

GENERAL REMARKS. 

The introduction of iron ware lined with porcelain has fortunatelyalmost superseded the use of brass or bell-metal kettles forboiling sweetmeats; a practice by which the articles prepared inthose pernicious utensils were always more or less imbued with thedeleterious qualities of the verdigris that is produced in them bythe action of acids. 

Charcoal furnaces will be found very convenient for preserving;the kettles being set on the top. They can be used in the openair. Sweetmeats should be boiled rather quickly, that the wateryparticles may exhale at once, without being subjected to so long aprocess as to spoil the colour and diminish the flavour of thefruit. But on the other hand, if boiled too short a time they willnot keep so well. 

If you wish your sweetmeats to look bright and clear, use only thevery best loaf-sugar. Fruit may be preserved for family use andfor common purposes, in sugar of inferior quality, but it willnever have a good appearance, and it is also more liable to spoil. 

If too small a proportion of sugar is allowed to the fruit, itwill _certainly_ not keep well. When this experiment is triedit is generally found to be false economy; as sweetmeats, whenthey begin to spoil, can only be recovered and made eatable byboiling them over again with additional sugar; and even then, theyare never so good as if done properly at first. If jellies havenot sufficient sugar, they do not congeal, but will remain liquid. 

Jelly bags should be made of white flannel. It is well to have awooden stand or frame like a towel horse, to which the bag can betied while it is dripping. The bag should first be dipped in hotwater, for if dry it will absorb too much of the juice. After theliquor is all in, close the top of the bag, that none of theflavour may evaporate. 

In putting away sweetmeats, it is best to place them in smalljars, as the more frequently they are exposed to the air byopening the more danger there is of their spoiling. The bestvessels for this purpose are white queen's-ware pots, or glassjars. For jellies, jams, and for small fruit, common glasstumblers are very convenient, and may be covered simply withdouble tissue-paper, cut exactly to fit the inside of the top ofthe glass, laid lightly on the sweetmeat, and pressed down allround with the finger. This covering, if closely and nicelyfitted, will be found to keep them perfectly well, and as itadheres so closely as to form a complete coat over the top, it isbetter for jellies or jams than writing-paper dipped in brandy, which is always somewhat shrivelled by the liquor with which ithas been saturated. 

If you find that your sweetmeats have become dry and candied, youmay liquefy them again by setting the jars in water and making itboil round them. 

In preserving fruit whole, it is best to put it first in a thinsyrup. If boiled in a thick syrup at the beginning, the juice willbe drawn out so as to shrink the fruit. 

It is better to boil it but a short time at once, and then to takeit out and let it get cold, afterwards returning it to the syrup, than to keep it boiling; too long at a time, which will cause itto break and lose its shape. 

Preserving kettles should be rather broad than deep, for the fruitcannot be done equally if it is too much heaped. They should allhave covers belonging to them, to put on after the scum has donerising that the flavour of the fruit may be kept in with thesteam. 

A perforated skimmer pierced all through with holes is a verynecessary utensil in making sweetmeats. 

The water used for melting the sugar should be very clear; springor pump water is best, but if you are obliged to use river water, let it first be filtered. Any turbidness or impurity in the waterwill injure the clearness of the sweetmeats. 

If sweetmeats ferment in the jars, boil them over again withadditional sugar. 

CLARIFIED SUGAR SYRUP. 

Take eight pounds of the best double-refined loaf-sugar, and breakit up or powder it. Have ready the whites of two eggs, beaten to astrong froth. Stir the white of egg gradually into two quarts ofvery clear spring or pump water. Put the sugar into a porcelainkettle, and mix with it the water and white of egg. While thesugar is melting, stir it frequently; and when it is entirelydissolved, put the kettle over a moderate fire, and let it boil, carefully taking off the scum as it comes to the top, and pouringin a little cold water when you find the syrup rising so as to runover the edge of the kettle. It will be well when it first boilshard to pour in half a pint of cold water to keep down the bubblesso that the scum may appear, and be easily removed. You must nothowever boil it to candy height, so that the bubbles will looklike hard pearls, and the syrup will harden in the spoon and hangfrom it in strings; for though very thick and clear it mustcontinue liquid. When it is done, let it stand till it gets quitecold; and if you do not want it for immediate use, put it intobottles and seal the corks. 

When you wish to use this syrup for preserving, you have only toput the fruit into it, and boil it till tender and clear, but nottill it breaks. Large fruit that is done whole, should first beboiled tender in a very thin syrup that it may not shrink. Smallfruit, such as raspberries, strawberries, grapes, currants, gooseberries, &c. May, if perfectly ripe, be put raw into strongcold sugar syrup; they will thus retain their form and colour, andthen freshness and natural taste. They must be put into smallglass jars, and kept well covered with the syrup. This, however, is an experiment which sometimes fails, and had best be tried on ascale, or only for immediate use. 

TO PRESERVE GINGER. 

Take root of green ginger, and pare it neatly with a sharp knife, throwing it into a pan of cold water as you pare it. Then boil ittill tender all through, changing the water three times. Each timeput on the ginger is quite cold water to lake out the excessiveheat. When it is perfectly tender, throw it again into a pan ofcold water, and let it lie an hour or more; this will make itcrisp. In the mean time prepare the syrup. For every six pounds ofginger root, clarify seven pounds of the best double-refined loaf-sugar. Break up the sugar, put it into a preserving kettle, andmelt it in spring or pump water, (into which you have stirredgradually the beaten white of two eggs, ) allowing a pint of waterto each pound of sugar. Boil and skim it well. Then let the syrupstand till it is cold; and having drained the ginger, pour thesyrup over it, cover it, and do not disturb it for two days. Then, having poured it from the ginger, boil the syrup over again. Assoon as it is cold, pour it again on the ginger, and let it standat least three days. Afterwards boil the syrup again, and pour it_hot_ over the ginger. Proceed in this manner till you findthat the syrup has thoroughly penetrated the ginger, (which youmay ascertain by its taste and appearance when you cut a pieceoff, ) and till the syrup becomes very thick and rich. Then put itall into jars, and cover it closely. 

If you put the syrup hot to the ginger at first, it will shrinkand shrivel. After the first time, you have only to boil andreboil the syrup; as it is not probable that it will require anyfurther clarifying if carefully skimmed. It will be greatlyimproved by adding some lemon-juice at the close of the lastboiling. 

TO PRESERVE CITRONS. 

Pare off the outer skin of some fine citrons, and cut them intoquarters. Take out the middle. You may divide each quarter intoseveral pieces. Lay them for four or five hours in salt and water. Take them out, and then soak them in spring or pump water(changing it frequently) till all the saltness is extracted, andtill the last water tastes perfectly fresh. Boil a small lump ofalum, and scald them in the alum-water. It must be very weak, orit will communicate an unpleasant taste to the citrons; a lump thesize of a hickory nut will suffice for six pounds. Afterwardssimmer them two hours with layers of green vine leaves. Then makea syrup, allowing a pint of water to each pound of loaf-sugar;boil and skim it well. When it is quite clear, put in the citrons, and boil them slowly, till they are so soft that a straw willpierce through them without breaking. Afterwards put them into alarge dish, and set them in the sun to harden. 

Prepare some lemons, by paring off the yellow rind very thin, andcutting it into slips of uniform size and shape. Lay the lemon-rindin scalding water, to extract the bitterness. Then take thepared lemons, cut them into quarters, measure a half pint of waterto each lemon, and boil them to a mash. Strain the boiled lemonthrough a sieve, and to each pint of liquid allow a pound of thebest double-refined loaf-sugar, for the second syrup. Melt thesugar in the liquid, and stir into it gradually some beaten whiteof egg; allowing one white to four pounds of sugar. Then set itover the fire; put the lemon-peel into the syrup, and let it boilin it till quite soft. Put the citrons cold into a glass jar, andpour the hot syrup over them. Let the lemon remain with thecitrons, as it will improve their flavour. 

If you wish the citrons to be candied, boil down the second syrupto candy height, (that is, till it hangs in strings from thespoon, ) and pour it over the citrons. Keep them well covered. Youmay, if you choose, after you take the citrons from the alum-water, give them a boil in very weak ginger tea, made of the rootsof green ginger if you can procure it; if not, of race ginger. Powdered ginger will not do at all. This ginger tea willcompletely eradicate any remaining taste of the salt or the alum. Afterwards cover the sides and bottom of the pan with vine leaves, put a layer of leaves between each layer of citron, and cover thetop with leaves. Simmer the citrons in this two hours to greenthem. 

In the same manner you may preserve water-melon rind, or the rindof cantelopes. Cut these rinds into stars, diamonds, crescents, circles, or into any fanciful shape you choose. Be sure to pareoff the outside skin before you put the rinds into the salt andwater. 

Pumpkin cut into slips, may be preserved according to the abovereceipt. 

CANTELOPES OR MUSK-MELONS. 

Take very small cantelopes before they are ripe. Shave a thinparing off the whole outside. Cut out a small piece or plug aboutan inch square, and through it extract all the seeds, &c. From themiddle. Then, return the plugs to the hole from whence you tookthem, and secure them with a needle and thread, or by tying asmall string round the cantelope. 

Lay the cantelopes for four or five hours in salt and water. Thenput them into spring water to extract the salt, changing the watertill you find it salt no longer. Scald them in weak alum-water. Make a syrup in the proportion of a pint of water to a pound ofloaf-sugar, and boil the cantelopes in it till a straw will gothrough them. Then take them out, and set them in the sun toharden. 

Prepare some fine ripe oranges, paring off the yellow rind verythin, and cutting it into slips, and then laying it in scaldingwater to extract the bitterness. Cut the oranges into pieces;allow a pint of water to each orange, and boil them to a pulp. Afterwards strain them, and allow to each pint of the liquid, apound of the best loaf-sugar, and stir in a little beaten white ofegg; one white to four pounds of sugar. This is for the secondsyrup. Boil the peel in it, skimming it well. When the peel issoft, take it all out; for if left among the cantelopes, it willcommunicate to it too strong a taste of the orange. 

Put the cantelopes into your jars, and pour over them the hotsyrup. Cover them closely, and keep them in a dry cool place. 

Large cantelopes may be prepared for preserving (after you havetaken off the outer rind) by cutting them into pieces according tothe natural divisions with which they are fluted. This receipt forpreserving cantelopes whole, will do very well for green lemons orlimes, substituting lemon-peel and lemon-juice for that of orangesin the second syrup. 

You may use some of the first syrup to boil up the pulp of theorange or lemons that has been left. It will make a sort ofmarmalade, that is very good for colds. 

PRESERVED WATER-MELON RIND. 

Having pared off the green skin, cut the rind of a water-meloninto pieces of any shape you please; stars, diamonds, circles, crescents or leaves, using for the purpose a sharp penknife. Weighthe pieces, and allow to each pound a pound and a halt of loafsugar. Set the sugar aside, and put the pieces of melon-rind intoa preserving kettle, the bottom and sides of which you, have linedwith green vine leaves. Put a layer of vine leaves between each, layer of melon-rind, and cover the top with leaves. Disperse amongthe pieces some very small bits of alum, each about the bigness ofa grain of corn, and allowing one bit to every pound of the melon-rind. Pour in just water enough to cover the whole, and place athick double cloth (or some other covering) over the top of thekettle to keep in the steam, which will improve the greening. Letit simmer (but not boil) for two hours. Then take out the piecesof melon-rind and spread them on dishes to cool. Afterwards if youfind that they taste of the alum, simmer them in very weak gingertea for about three hours. Then proceed to make your syrup. Meltthe sugar in clear spring or pump water, allowing a pint of waterto a pound and a half of sugar, and mixing in with it some whiteof egg beaten to a stiff froth. The white of one egg will beenough for four pounds of sugar. Boil and skim it; and when thescum ceases to rise, put in the melon-rind, and let it simmer anhour. Take it out and spread it to cool on dishes return it to thesyrup, and simmer it another hour. After this take it out, and putit into a tureen. Boil up the syrup again, and pour it over themelon-rind. Cover it, and let it stand all night. Next morninggive the syrup another boil; adding to It some lemon-juice, allowing the juice of one lemon to a quart of the syrup. When youfind it so thick as to hang in a drop on the point of the spoon, it is sufficiently done. Then put the rind into glass jars, pourin the syrup, and secure the sweetmeats closely from the air withpaper dipped in brandy, and a leather outer cover. 

This, if carefully done and well greened, is a very nicesweetmeat, and may be used to ornament the top of creams, jellies, jams, &c. Laying it round in rings or wreaths. 

Citrons may be preserved green in the same manner, first paringoff the outer skin and cutting them into quarters. Also greenlimes. 

PRESERVED PEPPERS. 

For this purpose take the small round peppers while they aregreen. With a sharp penknife extract the seeds and cores; and thenput the outsides into a kettle with vine leaves, and a little alumto give them firmness, and assist in keeping them green. Proceedprecisely as directed for the water-melon rind, in the abovereceipt. 

PUMPKIN CHIPS. 

It is best to defer making this sweetmeat (which will be foundvery fine) till late in the season when lemons are ripe and are tobe had in plenty. Pumpkins (as they keep well) can generally beprocured at any time through the winter. 

Take a fine pumpkin, of a rich deep colour, pare off the outerrind; remove the seeds; and having sliced the best part, cut itinto chips of equal size, and about as thick as a half dollar. They should be in long narrow pieces, two inches in breadth, andsix in length. It is best to prepare the pumpkin the day before;and having weighed the chips, allow to each pound of them a poundof the best loaf-sugar. You must have several dozen of fine ripelemons, sufficient to furnish a jill of lemon-juice to each poundof pumpkin. Having rolled them under your hand on a table, to makethem yield as much juice as possible, pare off the yellow rind andput it away for some other purpose. Then having cut the lemons, squeeze out all the juice into a pitcher. Lay the pumpkin chips ina large pan or tureen, strewing the sugar among them. Then havingmeasured the lemon-juice in a wine-glass, (two common wine-glassesmaking one jill, ) pour it over the pumpkin and sugar, cover thevessel, and let it stand all night. 

Next day transfer the pumpkin, sugar, and lemon-juice to npreserving kettle, and boil it slowly three quarters of an hour, or till the pumpkin becomes all through tender, crisp, andtransparent; but it must not be over the fire long enough to breakand lose its form. You must skim it thoroughly. Some very smallpieces of the lemon-paring may be boiled with it. When you thinkit is done, take up the pumpkin chips in a perforated skimmer thatthe syrup may drain through the holes back into the kettle. Spreadthe chips to cool on large dishes, and pass the syrup through aflannel bag that has been first dipped in hot water. When thechips are cold, put them into glass jars or tumblers, pour in thesyrup, and lay on the top white paper dipped in brandy. Then tieup the jars with leather, or with covers of thick white paper. 

If you find that when cold the chips are not perfectly clear, crisp, and tender, give them another boil in the syrup before youput them up. 

This, if well made, is a handsome and excellent sweetmeat It neednot be eaten with cream, the syrup being so delicious as torequire nothing to improve it. Shells of puff-paste first bakedempty, and then filled with, pumpkin chips, will be found verynice. 

Musk-melon chips may be done in the same manner. 

TO PRESERVE PINE-APPLES. 

Take fine large pine-apples; pare them, and cut off a small roundpiece from the bottom, of each; let the freshest and best of thetop leaves remain on. Have ready on a slow fire, a largepreserving kettle with a thin syrup barely sufficient to cover thefruit. In making this syrup allow a pound of fine loaf-sugar toevery quart of water, and half the white of a beaten egg; all tobe mixed before it goes on the fire. Then boil and skim it, andwhen the scum ceases to rise, put in the pine-apples, and simmerthem slowly an hour. Then take them out to cool, cover themcarefully and pat them away till next day; saving the syrup inanother vessel. Next day, put them into the same syrup, and simmerthem again an hour. On the third day, repeat the process. Thefourth day, make a strong fresh syrup, allowing but a pint ofwater to each pound of sugar, and to every three pounds the beatenwhite of one egg. When this syrup has boiled, and is completelyskimmed, put in the pine-apples, and simmer them half an hour. Then take them out to cool, and set them aside till next morning. Boil them again, half an hour in the same syrup, and repeat thisfor seven or eight days, or till you can pierce through the pine-applewith a straw from a corn-broom. At the last of theseboilings enrich the syrup by allowing to each pound of sugar aquarter of a pound more; and, having boiled and skimmed it, put inthe pine apples for half an hour. Then take them out, and whenquite cold put each into a separate glass jar, and fill up withthe syrup. 

Pine apples may be preserved in slices by a very simple process. Pare them, and out them into round pieces near an inch thick, andtake out the core from the centre of each slice. Allow a pound ofloaf-sugar to every pound of the sliced pine-apple. Powder thesugar, and strew it in layers between the slices of pine-apple. Cover it and let it set all night. Next morning measure some clearspring or pump water, allowing half a pint to each pound of sugar. Beat some white of egg, (one white to four pounds of sugar, ) andwhen it is a very stiff froth, stir it gradually into the water. Then mix with it the pine-apple and sugar, and put the whole intoa preserving kettle. Boil and skim it well, till the pine-apple istender and bright all through. Then take it out, and when cold, put it up in wide-mouthed glass jars, or in large tumblers. 

TO PREPARE FRESH PINE-APPLES. 

Cut off the top and bottom and pare off the rind. Then cut thepine-apples in round slices half an inch thick, and put them intoa deep dish, sprinkling every slice with powdered loaf-sugar. Cover them, and let them lie in the sugar for an hour or two, before they are to be eaten. 

PRESERVED LEMONS. 

Take large fine ripe lemons, that have no blemishes. Choose thosewith thin, smooth rinds. With a sharp, knife scoop a hole in thestalk end of each, large enough to admit the handle of a tea-spoon. This hole is to enable the syrup to penetrate the inside ofthe lemons. Put them into a preserving kettle with clear water, and boil them gently till you find them tender, keeping the kettleuncovered. Then take them oat, drain, and cool them, and put theminto a small tub. Prepare a thin syrup of a pound of loaf-sugar toa quart of water. When you have boiled and skimmed it, pour itover the lemons and cover them. Let them stand in the syrup tillnext day. Then poor the syrup from the lemons, and spread them ona large dish. Boil it a quarter of an hour, and pour it over themagain, having first returned them to the tub. Cover them, and letthem again stand till next day, when you must again boil the syrupand pour it over them. Repeat this process every day till you findthat the lemons are quite clear, and that the syrup has penetratedthem thoroughly. If you find the syrup becoming too weak, add alittle more sugar to it. Finally, make a strong syrup in theproportion of half a pint of water to a pound of sugar, adding ajill of raw lemon-juice squeezed from fresh lemons, and allowingto every four pounds of sugar the beaten white of an egg. Mix allwell together in the kettle. Boil and skim it, and when the scumceases to rise, pour the syrup boiling hot over the lemons; andcovering them closely, let them stand undisturbed for four days. Then look at them, and if you find that they have not sucked inenough of the syrup to make the inside very sweet, boil themgently in the syrup for a quarter of an hour. When they are cold, put them up in glass jars. 

You may green lemons by burying them in a kettle of vine leaveswhen you give them the first boiling in the clear water. 

Limes may be preserved by this receipt; also oranges. 

To prepare fresh oranges for eating, peel and cut them in roundslices and remove the seeds. Strew powdered loaf-sugar over them. Cover them and let them stand an hour before they are eaten. 

ORANGE MARMALADE. 

Take fine large ripe oranges, with thin deep-coloured skins. Weighthem, and allow to each pound of oranges a pound of loaf-sugar. Pare off the yellow outside of the rind from half the oranges asthin as possible; and putting it into a pan with plenty of coldwater, cover it closely (placing a double cloth beneath the tincover) to keep in the steam, and boil it slowly till it is so softthat the head of a pin will pierce it. In the mean time grate therind from the remaining oranges, and put it aside; quarter theoranges, and take out all the pulp and the juice; removing theseeds and core. Put the sugar into a preserving kettle, with ahalf pint of clear water to each pound, and mix it with somebeaten white of egg, allowing one white of egg, to every fourpounds of sugar. When the sugar is all dissolved, put it on thefire, and boil and skim it till it is quite clear and thick. Nexttake the boiled parings, and cut them into very small pieces, notmore than, half an inch long; put them into the sugar, and boilthem in it ten minutes. Then put in the pulp and juice of theoranges, and the grated rind, (which will much improve thecolour, ) and boil all together for about twenty minutes, till itis a transparent mass. When cold, pot it up in glass jars, layingbrandy paper on the top. 

Lemon marmalade may be made in a similar manner, but you mustallow a pound and a half of sugar to each pound of lemons. 

ORANGE JELLY. 

Take fourteen large ripe oranges, and grate the yellow rind fromseven of them. Dissolve an ounce of isinglass in as much warmwater as will cover it. Mix the juice with a pound of loaf-sugarbroken up, and add the grated, rind and the isinglass. Put it intoa porcelain pan over hot coals and stir it till it boils. Then, skim it well. Boil it ten minutes, and strain it (but do notsqueeze it) through a jelly-bag till it is quite clear. Put itinto a mould to congeal, and when you want to turn it out dip themould into lukewarm water. Or you may put it into glasses atonce. 

You must have a pint of juice to a pound of sugar. 

A few grains of saffron boiled with the jelly will improve thecolour without affecting the taste. 

PRESERVED PEACHES. 

Take large juicy ripe peaches; free-stones are the best, as theyhave a finer flavour than the cling-stones, and are much moremanageable both to preserve, and to eat. Pare them, and cut themin half, or in quarters, leaving out the stones, the half of whichyou must save. To every pound of the peaches allow a pound ofloaf-sugar. Powder the sugar, and strew it among your peaches. Cover them and let them stand all night. Crack half the peach-stones, break them up, put them into a small sauce-pan and boilthem slowly in as much water as will cover them. Then when thewater is well flavoured with the peach-kernels, strain them out, and set the water aside. Take care not to use too much of thekernel-water; a very little will suffice. Put the peaches into apreserving kettle, and boil them in their juice over a quick fire;(adding the kernel-water, ) and skimming them all the time. Whenthey are quite clear, which should be in half an hour, take themoff, and put them into a tureen. Boil the syrup five minuteslonger, and pour it hot over the peaches. When they are cool, putthem into glass jars, and tie them up with paper dipped in brandylaid next to them. 

Apricots, nectarines, and large plums maybe preserved in the samemanner. 

PEACHES FOR COMMON USE. 

Take ripe free-stone peaches; pare, stone, and quarter them. Tosix pounds of the cut peaches allow three pounds of the best brownsugar. Strew the sugar among the peaches, and set them away. Nextmorning add a handful of peach leaves, put the whole into apreserving kettle, and boil it slowly about an hour and threequarters, or two hours, skimming it well. When cold, put it up injars and keep it for pies, or for any common purpose. 

BRANDY PEACHES. 

Take large white or yellow free-stone peaches, the finest you canprocure. They must not be too ripe. Rub off the down with aflannel, score them down the seam with a large needle, and prickevery peach to the stone in several places. Scald them withboiling water, and let them remain in the water till it becomescold, keeping them well covered. Repeat the scalding three times:it is to make them white. Then wipe them, and spread them on asoft table-cloth, covering them over with several folds. Let themremain in the cloth to dry. Afterwards put them into a tureen, ora large jar, and pour on as much white French brandy as will coverthem well. Carefully keep the air from them, and let them remainin the brandy for a week. Then make a syrup in the usual manner, allowing to each pound of peaches a pound of loaf-sugar and half apint of water mixed with a very little beaten white of egg; onewhite to three or four pounds of sugar. 

When the syrup has boiled, and been well skimmed, put in thepeaches and boil them slowly till they look clear; but do not keepthem boiling more than half an hour. Then take them out, drainthem, and put them into large glass jars. Mix the syrup, when itis cold, with the brandy in which you had the peaches, and pour itover them. Instead of scalding the peaches to whiten them, you maylay them for an hour in sufficient cold weak lye to cover themwell. Turn them frequently while in the lye, and wipe them dryafterwards. 

Pears and apricots may be preserved in brandy, according to theabove receipt. The skin of the pears should he taken off, but thestems left on. 

Large egg plums may be preserved in the same manner. 

Another way of preparing brandy peaches is, after rubbing off thedown and pricking them, to put them into a preserving kettle withcold water, and simmer them slowly till they become hot allthrough; but they must not be allowed to boil. Then dry them in acloth, and let them lie till they are cold, covering them closelyfrom the air. Dissolve loaf-sugar in the best white brandy, (apound of sugar to a quart of brandy, ) and having put the peachesinto large glass jars, pour the brandy and sugar over them(without boiling) and cover the jars well with leather. 

Pears, apricots, and egg plums may also be done in this manner. 

PEACH MARMALADE. 

Take ripe yellow free-stone peaches; pare, stone, and quarterthem. To each pound of peaches, allow three quarters of a pound ofpowdered loaf-sugar, and half an ounce of bitter almonds, orpeach-kernels blanched in scalding water, and pounded smooth in amortar. Scald the peaches in a very little water, mash them to apulp, mix them with the sugar and pounded-almonds, and put thewhole into a preserving kettle. Let it boil to a smooth thick jam, skimming and stirring it well, and keeping the pan covered as muchas possible. Fifteen minutes will generally suffice for boilingit. When cold, put it up in glass jars. 

Plum marmalade may be made in this manner, flavouring it withpounded plum-kernels. 

PEACH JELLY. 

Take fine juicy free-stone peaches and pare and quarter them. Scald them in a very little water, drain and mash them, andsqueeze the juice through a jelly-bag. To every pint of juiceallow a pound of loaf-sugar, and a few of the peach-kernels. Having broken up the kernels and boiled them by themselves for aquarter of an hour in just as much water as will cover them, strain off the kernel-water, and add it to the juice. Mix thejuice with the sugar, and when it is melted, boil them togetherfifteen minutes, till it becomes a thick jelly. Skim it well whenit boils. Try the jelly by taking a little in a spoon and holdingit in the open air to see if it congeals. If you find, that aftersufficient boiling, it still continues thin, you can make itcongeal by stirring in an ounce or more of isinglass, dissolvedand strained. When the jelly is done, put it into tumblers, andlay on the top double tissue paper cut exactly to fit the insideof the glass; pressing it down with your fingers. 

You may make plum jelly in the same manner, allowing a pound and ahalf of sugar to a pint of juice. 

TO PRESERVE APRICOTS. 

Take ripe apricots; scald them, peel them, cut them in half, andextract the stones. Then weigh the apricots, and to each poundallow a pound of loaf-sugar. Put them into a tureen or large pan, in alternate layers of apricots and sugar; cover them, and letthem stand all night. Next morning put all together into apreserving kettle, and boil them moderately a quarter of an hour. Then take them out, spread them on dishes, and let them stand tillnext day. Then boil them again in the same syrup another quarterof an hour. Afterwards, spread them out to cool, put them intoglass jars, and pour the syrup over them. Peaches may be preservedin the same manner. Also large plums or green gages; but to theplums you must allow additional sugar. 

TO DRY PEACHES. 

The best peaches for drying are juicy free-stones. They must bequite ripe. Cut them in half, and take out the stones. It is bestnot to pare them; as dried peaches are much richer with the skinon, and it dissolves and becomes imperceptible when they arecooked. Spread them out in a sunny balcony or on a scaffold, andlet them dry gradually till they become somewhat like leather;always bringing them in at sunset, and not putting them out if theweather is damp or cloudy. They may also be dried in kilns orlarge ovens. 

Apples are dried in the same manner, except that they must bepared and quartered. 

Cherries also may be dried in the sun, first taking out all thestones. None but the largest and best cherries should be used fordrying. 

TO PRESERVE QUINCES. 

Take large, yellow, ripe quinces, and having washed and wipedthem, pare them and extract the cores. Quarter the quinces, or cutthem into round slices an inch thick, and lay them in scaldingwater (closely covered) for an hour, or till they are tender. Thiswill prevent them from hardening, Put the parings, cores, andseeds into a preserving kettle, cover them with the water in whichyou coddled the quinces, and boil them an hour, keeping themclosely covered all the time. To every pint of this liquor allow apound of loaf-sugar; and having dissolved the sugar in it, put itover the fire in the preserving kettle. Boil it up and skim it, and when the scum has ceased rising, put in the quinces, and boilthem till they are red, tender, and clear all through, but nottill they break. Keep the kettle closely covered while the quincesare in it, if you wish to have them bright coloured. You mayimprove the colour by boiling with them a little cochineal siftedthrough a muslin rag. 

When they are done, take them out, spread them on large dishes tocool, and then put them into glasses. Give the syrup another boilup, and it will be like a fine jelly. Pour it hot over thequinces, and when cold, tie up the jars with brandy paper. 

TO PRESERVE QUINCES WHOLE. 

Take those that are large, smooth, and yellow; pare them andextract the cores, carefully removing all the blemishes. Boil thequinces in a close kettle with the cores and parings, insufficient water to cover them. In half an hour take, them out, spread them to cool, and add to the cores and parings some smallinferior quinces cut in quarters, but not pared or cored; and pourin some more water, just enough to boil them. Cover the pan, andlet them simmer for an hour. Then take it off, strain the liquid, measure it, and to each quart allow a pound of loaf-sugar. Put thesugar to melt in the liquid, and let it set all night. Next dayboil the quinces in it for a quarter of an hour, and then takethem out and cool them, saving the syrup. On the following dayrepeat the same; and the fourth day add a quarter of a pound moresugar to each pint of the syrup, and boil the quinces in it twelveminutes. If by this time they are not tender, bright, andtransparent all through, repeat the boiling. 

When they are quite done, put quince jelly or marmalade into theholes from whence you took the cores; put the quinces into glassjars and pour the syrup over them. If convenient, it is a verynice way to put up each quince in a separate tumbler. 

QUINCE JELLY. 

Take fine ripe yellow quinces, wash them and remove all theblemishes, cut them in pieces, but do not pare or core them. Putthem into a preserving-pan with clear spring water. If you, areobliged to use river water, filter it first; allowing one pint totwelve large quinces. Boil them gently till they are all soft andbroken. Then put them into a jelly-bag, and do not squeeze it tillafter the clear liquid has ceased running. Of this you must makethe _best_ jelly, allowing to each pint a pound of loaf-sugar. Having dissolved the sugar in the liquid, boil themtogether about twenty minutes, or till you have a thick jelly. 

In the meantime, squeeze out all that is left in the bag. It willnot be clear, but you can make of it a very good jelly for commonpurposes. 

QUINCE MARMALADE. 

Take six pounds of ripe yellow quinces; and having washed themclean, pare and core them, and cut them into small pieces. To eachpound of the cut quinces allow half a pound of powdered loaf-sugar. Put the parings and cores into a kettle with water enoughto cover them, and boil them slowly till they are all to pieces, and quite soft. Then having put the quinces with the sugar into aporcelain preserving kettle, strain over them, through a cloth, the liquid from the parings and cores. Add a little cochinealpowdered, and sifted through thin muslin. Boil the whole over aquick fire till it becomes a thick smooth mass, keeping it coveredexcept when you are skimming it; and always after skimming, stirit up well from the bottom. 

When cold, put it up in glass jars. If you wish to use it soon, put it warm into moulds, and when if is cold, set the moulds inlukewarm water, and the marmalade will turn out easily. 

QUINCE CHEESE. 

Have fine ripe quinces, and pare and core them. Cut them intopieces, and weigh them; and to each pound of the cut quinces, allow half a pound of the best brown sugar. Pat the cores andparings into a kettle, with water enough to cover them, keepingthe lid of the kettle closed. When you find that they are allboiled to pieces and quite soft, strain off the water over thesugar, and when it is entirely dissolved, put it over the fire andboil it to a thick syrup, skimming it well. When no more scumrises, put in the quinces, cover them closely, and boil them allday over a slow fire, stirring them and mashing them down with aspoon till they are a thick smooth paste. Then take it out, andput it into buttered tin pans or deep dishes. Let it set to getcold. It will then turn out so firm that you may cut it intoslices like cheese. Keep it in a dry place in broad stone pots. Itis intended for the tea-table. 

PRESERVED APPLES. 

Take fine ripe pippin or bell-flower apples. Pare and core them, and either leave them whole, or cut them into quarters. Weighthem, and to each pound of apples allow a pound of loaf-sugar. Putthe apples into a stew-pan with just water enough to cover them, and let them boil slowly for about half an hour. They must be onlyparboiled. Then strain the apple water over the sugar into apreserving kettle, and when the sugar is melted put it on the firewith the yellow rind of some lemons pared thin, allowing fourlemons lo a dozen apples. Boil the syrup till clear and thick, skimming; it carefully; then put in the apples, and after theyhave boiled slowly a quarter of an hour, add the juice of thelemons. Let it boil about fifteen minutes longer, or till theapples are tender and clear, but not till they break. When theyare cold, put them into jars, and covering them closely, let themset a week. At the end of that time give them another boil in thesame syrup; apples being more difficult to keep than any otherfruit. 

You may colour them red by adding, when you boil them in thesyrup, a little cochineal. 

BAKED APPLES. 

Take a dozen fine large juicy apples, and pare and core them; butdo not cut them in pieces. Put them side by side into a largebaking-pan, and fill up with brown sugar the holes from whence youhave extracted the cores. Pour into each a little lemon-juice, ora few drops of essence of lemon, and stick in every one a longpiece of lemon-peel evenly cut. Into the bottom of the pan put avery little water, just enough to prevent the apples from burning. Bake them about an hour, or till they are tender all through, butnot till they break. When, done, set them away to get cold. 

If closely covered they will keep, two days. They may be eaten attea with cream. Or at dinner with a boiled custard poured overthem. Or you may cover them with, sweetened cream flavored with alittle essence of lemon, and whipped to a froth. Heap the frothover every apple so as to conceal them entirely. 

APPLE JELLY. 

Take twenty large ripe juicy pippins. Pare, core, and chop them topieces. Put them into a jar with the yellow rind of four lemons, pared thin and cut into little bits Cover the jar closely, and setit into a pot of hot water Keep the water boiling hard all roundit till the apples are dissolved, Then strain them through ajelly-bag, and mix with the liquid the juice of the lemons. Toeach pint of the mixed juice allow a pound of loaf-sugar. Putthem into a porcelain kettle, and when the sugar is melted, set iton the fire, and boil and skim it for about twenty minutes, ortill it becomes a thick jelly. Put it into tumblers, and cover itwith double tissue paper nicely fitted to the inside of the top. The red or Siberian crab apple makes a delicious jelly, preparedin the above manner. 

APPLE BUTTER. 

This is a compound of apples and cider boiled together till of theconsistence of soft butter. It is a very good article on the tea-table, or at luncheon. It can only be made of sweet new ciderfresh from the press, and not yet fermented. 

Fill a very large kettle with cider, and boil it till reduced toone half the original quantity. Then have ready some fine juicyapples, pared, cored, and quartered; and put as many into thekettle as can be kept moist by the cider. Stir it frequently, andwhen the apples are stewed quite soft, take them out with askimmer that has holes in it, and put them into a tub. Then addmore apples to the cider, and stew them soft in the same manner, stirring them nearly all the time with a stick. Have at hand somemore cider ready boiled, to thin the apple butter in case youshould find it too thick in the kettle. 

If you make a large quantity, (and it is not worth while toprepare apple butter on a small scale, ) it will take a day to stewthe apples. At night leave them to cool in the tubs, (which mustbe covered with cloths, ) and finish next day by boiling the appleand cider again till the consistence is that of soft marmalade, and the colour a very dark brown. 

Twenty minutes or half an hour before you finally take it from thefire, add powdered cinnamon, cloves, and nutmeg to your taste. Ifthe spice is boiled too long, it will lose its flavour. 

When it is cold, put it into stone jars, and cover it closely. Ifit has been well made, and sufficiently boiled, it will keep ayear or more. 

It must not he boiled in a brass or bell-metal kettle, on accountof the verdigris which the acid will collect in it, and which willrender the apple butter extremely unwholesome, not to say, poisonous. 

TO PRESERVE GREEN CRAB APPLES. 

Having washed your crab apples, (which should be full grown, )cover the bottom and sides of your preserving kettle with vineleaves, and put them in; spreading a thick layer of vine leavesover them. Fill up the kettle with cold, water, and hang it over aslow fire early in the morning; simmer them slowly, but do notallow them to boil. When they are quite yellow, take them out, peel off the skin with a penknife, and extract the cores veryneatly. . Put them again into the kettle with fresh vine leaves andfresh water, and hang them again over a slow fire to simmer, butnot to boil. When they have remained long enough in the secondvine leaves to become green, take them out, weigh them, and allowa pound and a half of loaf-sugar to each pound of crab apples. Then after the kettle has been well washed and wiped, put theminto it with a thick layer of sugar between each layer of apples, and about half a pint of water, for each pound and a half ofsugar. You may add the juice and yellow peel of some lemons. Boilthem gently till they are quite clear and tender throughout. Skimthem well, and keep the kettle covered when you are not skimming. When done, spread them on large dishes to cool, and then tie themup in glass jars with brandy papers. 

TO PRESERVE RED CRAB APPLES. 

Take red or Siberian crab apples when they are quite ripe and theseeds are black. Wash and wipe them, and put them into a kettlewith sufficient water to cover them. Simmer them very slowly tillyou find that the skin will come off easily. Then take them outand peel and core them; extract the cores carefully with a smallknife, so as not to break the apples. Then weigh them, and toevery pound of crab apples allow a pound and a half of loaf-sugarand a half pint of water. Put the sugar and water into apreserving kettle, and when they are melted together, set it overthe fire and let it boil. After skimming it once, put in the crabapples, adding a little cochineal powder rubbed with a knife intoa very small quantity of white brandy till it has dissolved. Thiswill greatly improve the colour of the apples. Cover them and letthem boil till clear and tender, skimming the syrup whennecessary. Then spread them out on dishes, and when they are cold, put them into glass jars and pour the syrup over them. 

The flavour will be greatly improved by boiling with them in thesyrup, a due proportion of lemon-juice and the peel of the lemonspared thin so as to have the yellow part only. If you use lemon-juiceput a smaller quantity of water to the sugar. Allow onelarge lemon or two smaller ones to each pound of crab apples. 

If you find that after they have been kept awhile, the syrupinclines to become dry or candied, give it another boil with thecrab apples in it, adding a tea-cup full of water to about threeor four pounds of the sweetmeat. 

TO PRESERVE GREEN GAGES. 

Take large fine green gages that are not perfectly ripe. Weighthem, and to each pound of fruit allow a pound and a half of loaf-sugar. Put a layer of fresh vine leaves at the bottom of aporcelain preserving kettle, place on it a layer of gages, thencover them with a layer of vine leaves, and so on alternately, finishing with a layer of leaves at the top. Fill up the kettlewith hard water, and set it over a slow fire. When the gages riseto the top, take them out and peel them, putting them on a sieveas you do so. Then replace them in the kettle with fresh vineleaves and water; cover them very closely, so that no steam canescape, and hang them up at some distance above the fire to greenslowly for six hours. They should be warm all the time, but mustnot boil. When they are a fine green, take them carefully out, spread them on a hair sieve to drain, and make a syrup of thesugar, allowing a half pint of water to each pound and a half ofsugar. When it has boiled and been skimmed, put in the green gagesand boil them gently for a quarter of an hour. Then take them outand spread them to cool. Next day boil them in the same syrup foranother quarter of an hour. When cold, put them into glass jarswith the syrup, and tie them up with brandy paper. 

To preserve them whole without peeling, you must prick each at thetop and bottom, with a large needle. 

TO PRESERVE PLUMS. 

Take fine ripe plums; weigh them, and to each pound allow a poundand a half of loaf-sugar. Put them into a pan, and scald them inboiling water to make the skins come off easily. Peel them, andthrow them as you do so into a large china pitcher. Let them setfor an hour or two, and then take them out, saving all the juicethat has exuded from them while in the pitcher. Spread the plumsout on large dishes, and cover them with half the sugar you haveallotted to them, (it must be previously powdered, ) and let themlie in it all night. Next morning pour the juice out of thepitcher into a porcelain preserving kettle, add the last half ofthe sugar to it, and let it melt over the fire. When it has boiledskim it, and then put in the plums. Boil them over a moderatefire, for about half an hour. Then take them out one by one with aspoon, and spread them on large dishes to cool. If the syrup isnot sufficiently thick and clear, boil and skim it a little longertill it is. Put the plums into glass jars and pour the syrup warmover them. 

The flavour will be much improved by boiling in the syrup with thefruit a handful or more of the kernels of plums, blanched inscalding water and broken in half. Take the kernels out of thesyrup before you pour it into the jars. 

You may preserve plums whole, without peeling, by pricking themdeeply at each end with a large needle. 

Green gages and damsons maybe preserved according to this receipt. 

PLUMS FOR COMMON USE. 

Take fine ripe plums, and cut them in half. Extract all thestones, and spread out the plums on large dishes. Set the disheson the sunny roof of a porch or shed, and let the plums have thefull benefit of the sun for three or four days, taking them in, assoon as it is off, or if the sky becomes cloudy. This will halfdry them. Then pack them closely in stone jars with a thick layerof the best brown sugar between every layer of plums; puttingplenty of sugar at the bottom and top of the jars. Cover themclosely, and set them away in a dry place. 

If they have been properly managed, they will keep a year; and arevery good for pies and other purposes, in the winter and spring. 

Peaches may be prepared for keeping in the same manner. 

EGG PLUMS WHOLE. 

Take large egg plums that are not quite ripe, and prick them allover with a small silver fork. Leave on the stems. To three poundsof plums allow three pounds and a half of loaf-sugar, broken smallor powdered. Put the plums and sugar into a preserving kettle, andpour in one half pint of clear hard water. Hang the kettle over amoderate fire, and boil and skim it, As soon as the skin begins tocrack or shrivel, take out the plums one at a time, (leaving thesyrup on the fire, ) and spread them on large dishes to cool. Placethem in the open air, and as soon as they are cool enough to betouched with your fingers, smooth the skin down where it is brokenor ruffled, When quite cold, return them to the syrup, (which inthe mean time must have been kept slowly simmering, ) and boil theplums again till they are quite clear, but not till they break. Put them warm into large glass or queen's-ware jars, and pour thesyrup over them. 

TO PRESERVE PEARS. 

Take large fine juicy pears that are not perfectly ripe, and parethem smoothly and thin; leaving on the stems, but cutting out theblack top at the blossom end of the fruit. As you pare them, laythem in a pan of cold water. Make a thin syrup, allowing a quartof water to a pound of loaf-sugar. Simmer the pears in it forabout half an hour. Then pat them into a tureen, and let them liein the syrup for two days, There must be syrup enough to coverthem well. After two days, drain the syrup front the pears, andadd to it more sugar, in the proportion of a pound to each pint ofthe thin syrup. Stir in a very little beaten white of egg, (notmore than one white to three or four pounds of sugar, ) add somefresh lemon-peel pared thin, and set the syrup over a brisk fire. Boil it for ten minutes and skim it well. Then add sufficientlemon-juice to flavour it; and put in the pears. Simmer them inthe strong syrup till they are quite transparent. Then take themout, spread them to cool, and stick a clove in the blossom end ofeach. Put them into glass jars; and having kept the syrup warmover the fire while the pears were tooling, pour it over them. 

If you wish to have them red, add a little powdered cochineal tothe strong syrup when you put in your pears. 

BAKED PEARS. 

The best for baking are the large late ones, commonly called pound pears. Pare them, cut them in half, and takeout the cores. Lay them in a deep white dish, with a thin slip offresh lemon-peel in the place from which each core was taken. Sprinkle them with sugar, and strew some whole cloves or somepowdered cinnamon-among them. Pour into the dish some port wine. To a dozen large pears you may allow half a pound of sugar, and apint of wine. Cover the dish, with a large sheet of brown papertied on; set it in a moderate oven, and let them bake till tenderall through which you may ascertain by sticking a broom twigthrough them. They will he done in about an hour, or they mayprobably require more time; but you must not let them remain longenough in the oven, to break or fall to pieces. When cool, putthem up in a stone jar. In cold weather they will keep a week. 

To bake smaller pears, pare them, but leave on the stems, and donot core them. Put them into a deep dish with fresh lemon, ororange-peel; throw on them some brown sugar or molasses; pour inat the bottom a little water to keep them from burning; and bakethem till tender throughout. 

TO PRESERVE GOOSEBERRIES. 

The best way of preserving gooseberries is with jelly. They shouldbe full grown but green. Take six quarts of gooseberries, andselect three quarts of the largest and finest to preserve whole, reserving the others for the jelly. Put the whole ones into a panwith sufficient water to cover them, and simmer them slowly tillthey begin to be tender; but do not keep them on the fire tillthey are likely to burst. Take them out carefully with aperforated skimmer to drain the warm water from them, and lay themdirectly in a pan of cold water. Put those that you intend for thejelly into a stew-pan, allowing to each quart of gooseberries halfa pint of water. Boil them fast till they go all to pieces, andstir and mash them with a spoon. Then put them into a jelly-bagthat has been first dipped in hot water, and squeeze through itall the juice. Measure the juice, and to each pint allow a poundand a half of loaf-sugar. Break up the sugar, and put it into apreserving kettle; pour the juice over it, and let it stand tomelt, stirring it frequently. When it has all dissolved, set itover the fire, put the gooseberries into it, and let them boiltwenty minutes, or till they are quite clear, and till the jellyis thick and congeals in the spoon when you hold it in the air. Ifthe gooseberries seem likely to break, take them out carefully, and let the jelly boil by itself till it is finished. When all isdone, put up the gooseberries and the jelly together in glassjars. 

Strawberries, raspberries, grapes, currants or any small fruit mayin a similar manner be preserved in jelly. 

TO STEW GOOSEBERRIES. 

Top and tail them. Pour some boiling water on the gooseberries, cover them up, and let them set about half an hour, or till theskin is quite tender, but not till it bursts, as that will makethe juice run out into the water. Then pour off the water, and mixwith the gooseberries an equal quantity of sugar. Put them into aporcelain stew-pan or skillet, and set it on hot coals, or on acharcoal furnace. In a few minutes you may begin to mash themagainst the side of the pan with a wooden spoon. Let them stewabout half an hour, stirring them frequently. They must be quitecold before they are used for any thing. 

GOOSEBERRY FOOL. 

Having stewed two quarts of gooseberries in the above manner, stirthem as soon as they are cold into a quart of rich boiling milk. Grate in a nutmeg, and covering the pan, let the gooseberriessimmer in the milk for five minutes. Then stir in the beaten yolksof two or three eggs, and immediately remove it from the fire. Keep on the cover a few minutes longer; then turn out the mixtureinto a deep dish or a glass bowl, and set it away to get cold, before it goes to table. Eat it with sponge-cake. It will probablyrequire additional sugar. 

Gooseberries prepared in this manner make a very good pudding, with the addition of a little grated bread. Use both whites andyolks of the eggs. Stir the mixture well, and bake it in a deepdish. Eat it cold, with sugar grated over it. 

TO BOTTLE GOOSEBERRIES. 

For this purpose the gooseberries must be large and full grown, but quite green. Top and tail them, and put them into wide-mouthedbottles as far up as the beginning of the neck. Cover the bottomof a large boiler or kettle with saw-dust or straw. Stand thebottles of gooseberries (slightly corked) upright in the boiler, and pour round them cold water to each, as far up as the fruit. Put a brisk fire under the boiler, and when the water boils up, instantly take out the bottles and fill them up to the mouth withboiling water, which you must have ready in a tea-kettle. Cork themagain slightly, and when quite cold put in the corks very tightand seal them. Lay the bottles on their sides in a box of drysand, and turn them every day for four or five weeks. If properlymanaged, the gooseberries will keep a year, and may be used at anytime, by stewing them with sugar. 

You may bottle damsons in the same manner; also grapes. 

PRESERVED RASPBERRIES. 

Take a quantity of ripe raspberries, and set aside the half, selecting for that purpose the largest and firmest. Then put theremainder into your preserving pan, mash them, and set them overthe fire. As soon as they have come to a boil, take them out, letthem cool, and then squeeze them through a bag. 

While they are cooling, prepare your sugar, which must be fineloaf. Allow a pound of sugar to every quart of whole raspberries. Having washed the kettle clean, put the sugar into it, allowinghalf a pint of cold water to two pounds of sugar. When it hasmelted in the water, put it on the fire, and boil it till the scumceases to rise, and it is a thick syrup; taking care to skim itwell. Then put in the whole raspberries, and boil them rapidly afew minutes, but not long enough to cause them to burst. Take themout with a skimmer full of holes, and spread them on a large dishto cool. Then mix with the syrup the juice of those you boiledfirst, and let it boil about ten or fifteen minutes. Lastly, putin the whole fruit, and give it one more boil, seeing that it doesnot break. 

Put it warm into glass jars or tumblers, and when quite cold coverit closely with paper dipped in brandy, tying another papertightly over it. 

Strawberries may be done in the same manner; blackberries also. 

RASPBERRY JAM. 

Take fine raspberries that are perfectly ripe. Weigh them, and toeach pound of fruit allow three quarters of a pound of fine loaf-sugar. Mash the raspberries, and break up the sugar. Then mix themtogether, and put them into a preserving kettle over a good fire. Stir them frequently and skim them. The jam will be done in halfan hour. Put it warm into glasses, and lay on the top a whitepaper cut exactly to fit the inside, and dipped in brandy. Thentie on another cover of very thick white paper. 

Make blackberry jam in the same manner. 

TO PRESERVE CRANBERRIES. 

The cranberries must be large and ripe. Wash them, and to sixquarts of cranberries allow nine pounds of the best brown sugar. Take three quarts of the cranberries, and put them into a stew-panwith a pint and a half of water. Cover the pan, and boil or stewthem, till they are all to pieces. Then squeeze the juice througha jelly-bag. Put the sugar into a preserving kettle, pour thecranberry juice over it and let it stand till it is all melted, stirring it up frequently. Then place the kettle over the fire, and put in the remaining three quarts of whole cranberries. Letthem boil till they are tender, clear, and of a bright colour, skimming them frequently. When done, put them, warm into jars withthe syrup, which should be like a thick jelly. 

RED CURRANT JELLY. 

The currants should be perfectly ripe and gathered on a dry day. Strip them from the stalks, and put them into a stone jar. Coverthe jar, and set it up to the neck in a kettle of boiling water. Keep the water boiling round the jar till the currants are allbroken, stirring them up occasionally. Then put them into a jelly-bag, and squeeze out all the juice. To each pint of juice allow apound and a quarter of the best loaf-sugar. Put the sugar into aporcelain kettle, pour the juice over it, and stir it frequentlytill it is all melted. Then set the kettle over a moderate fire, and let it boil twenty minutes, or till you find that the jellycongeals in the spoon when, you hold it in the air; skim itcarefully all the time. When the jelly is done, pour it warm intotumblers, and cover each with two rounds of white tissue paper, cut to fit exactly the inside of the glass. 

Jelly of gooseberries, plums, raspberries, strawberries, barberries, blackberries, grapes, and other small fruit may all bemade in this manner. 

WHITE CURRANT JELLY. 

The currants should be quite ripe, and gathered on a dry day. Having stripped them from the stalks, put them into a close stonejar, and set it in a kettle of boiling water. As soon as thecurrants begin to break, take them out and strain them through alinen cloth. To each pint of juice allow a pound and a quarter ofthe best double refined loaf-sugar; break it small, and put itinto a porcelain preserving pan with barely sufficient water tomelt it; not quite half a pint to a pound and a quarter of sugar;it must be either clear spring water or river water filtered. Stirup the sugar while it is dissolving, and when all is melted, putit over a brisk fire, and boil and skim it till clear and thick. When the scum ceases to rise, put in the white currant juice andboil it fast for ten minutes. Then put it warm into tumblers, andwhen it is cold, cover it with double white tissue paper. 

In making this jelly, use only a silver spoon, and carefullyobserve all the above precautions, that it may be transparent anddelicate. If it is not quite clear and bright when done boiling, you may run it again through a jelly-bag. 

White raspberry jelly may be prepared in the same manner. A verynice sweetmeat is made of white raspberries preserved whole, byputting them in white currant jelly during the ten minutes thatyou are boiling the juice with the syrup. You may also preservered raspberries whole, by boiling them in red currant jelly. 

BLACK CURRANT JELLY. 

Take large ripe black currants; strip them from the stalks, andmash them with the back of a ladle. Then put them into apreserving kettle with a tumbler of water to each quart ofcurrants; cover it closely, set it over a moderate fire, and whenthe currants have come to a boil, take them out, and squeeze themthrough a jelly-bag. To each pint of juice you may allow about apound of loaf-sugar, and (having washed the preserving kettleperfectly clean) put in the sugar with the juice; stir themtogether till well mixed and dissolved, and then boil it notlonger than ten minutes; as the juice of black currants being verythick will come to a jelly very soon, and if boiled too long willbe tough and ropy. 

Black currant jelly is excellent for sore throats; and if eatenfreely on the first symptoms of the disease, will frequentlycheck, it without any other remedy. It would be well for allfamilies to keep it in the house. 

GRAPE JELLY. 

Take ripe juicy grapes, pick them from the steins; put them into alarge earthen pan, and mash them with the back of a wooden ladle, or with a potato beetle. Put them into a kettle, (without anywater, ) cover them, closely, and let them boil for a quarter of anhour; stirring them up occasionally from the bottom. Then squeezethem through a jelly-bag, and to each pint of juice allow a poundof loaf-sugar. Dissolve the sugar in the grape juice; then put itover a quick fire in a preserving kettle, and boil and skim ittwenty minutes. When it is a clear thick jelly, take it off, putit warm into tumblers, and cover them with double tissue paper cutto fit the inside. 

In the same manner you may make an excellent jelly for common use, of ripe fox grapes and the best brown sugar; mixing with the sugarbefore it goes on the fire, a little beaten white of egg; allowingtwo whites to three pounds of sugar. 

GRAPES. 

Take some large close bunches of fine grapes, (they must not betoo ripe, ) and allow to each bunch a quarter of a pound of bruisedsugar candy. Put the grapes and the sugar candy into large jars, (about two-thirds full, ) and fill them up with French brandy. Tiethem up closely, and keep them in a dry place. Morella cherriesmay be done in the same manner. 

Foreign grapes are kept in bunches, laid lightly in earthen jarsof dry saw-dust. 

TO KEEP WILD GRAPES. 

Gather the small black wild grapes late in the season, after theyhave been ripened by a frost. Pick them from the stems, and putthem into stone jars, (two-thirds full, ) with layers of brownsugar, and fill them up with cold molasses. They will keep allwinter; and they make good common pies. If they incline to fermentin the jars, give them a bail with additional sugar. 

TO PRESERVE STRAWBERRIES. 

Strawberries for preserving should be large and ripe. They willkeep best if gathered in dry weather, when there has been no rainfor at least two days. Having hulled, or topped and tailed themall, select the largest and firmest, and spread them outseparately on flat dishes; having first weighed them, and allowedto each pound of strawberries a pound of powdered loaf-sugar. Sifthalf the sugar over them. Then take the inferior strawberries thatwere left, and those that, are over ripe; mix with them an equalquantity of powdered sugar, and mash them. Put them into a basincovered with a plate, and set them over the fire in a pan ofboiling water, till they become a thick juice; then strain itthrough a bag and mix with it the other half of the sugar that youhave allotted to the strawberries, which are to be done whole. Putit into a porcelain kettle, and boil and skim it till the scumceases to rise; then put in the whole strawberries with the sugarin which they have been lying, and all the juice that may haveexuded from them. Set them over the fire in the syrup, just longenough to heat them a little; and in a few minutes take them out, one by one, with a tea-spoon, and spread them on dishes to cool;not allowing them to touch each other. Then take off what scum mayarise from the additional sugar. Repeat this several times, takingout the strawberries and cooling them till they become quiteclear. They must not be allowed to boil; and if they seem likelyto break, they should be instantly and finally taken from thefire. When quite cold, put them with the syrup into tumblers, orinto white queen's-ware pots. If intended to keep a long time itwill be well to put at the top a layer of apple jelly. 

TO PRESERVE CHERRIES. 

Take large ripe morella cherries; weigh them, and to each poundallow a pound of loaf-sugar. Stone the cherries, (opening themwith a sharp quill, ) and save the juice that comes from them inthe process. As you stone them, throw them into a large pan ortureen, and strew about half the sugar over them, and let them liein it an hour or two after they are all stoned. Then put them intoa preserving kettle with the remainder of the sugar, and boil andskim them till the fruit is clear and the syrup thick. 

CHERRIES PRESERVED WHOLE. 

The large carnation cherries are the best for this purpose. Theyshould be quite ripe. Prick every one in several places with aneedle, and leave on the stalks cut short. To each pound ofcherries allow a pound and a quarter of the best loaf-sugar. Spread them on large dishes, and strew over them a thick layer ofthe sugar powdered fine; about a quarter of a pound of sugar toeach pound of cherries. Or you may put them into a large tureen, and disperse the sugar among them, cover them, and let them setall night. In the morning get some ripe red currants; pick them, from the stalks, and squeeze them through a linen cloth till youhave just sufficient juice to moisten the remaining sugar, whichyou must have ready in a preserving kettle. When the sugar hasmelted in the currant juice, put it over the fire, and when it hasbeen well boiled and skimmed, put in the cherries and simmer themhalf an hour, or till they are so clear that you can see thestones through them. Then take them up one at a time, and spreadthem out to cool. Taste one, and if the sugar does not seem, tohave sufficiently penetrated it, return them to the syrup and boilthem a little longer, but do not allow them to break. If you arewilling to take the trouble, you may put them out to cool three orfour times while simmering. This will make them more transparent, and prevent them from bursting. 

CHERRY JELLY. 

Take fine juicy red cherries, and stone them. Save half thestones, crack them, and extract the kernels. Put the cherries andthe kernels into a preserving kettle over a slow fire, and letthem boil gently in their juice for half an hour. Then transferthem to a jelly-bag, and squeeze out the juice. Measure it, and toeach pint allow a pound of fine loaf-sugar. Dissolve the sugar inthe juice, and then boil and skim it for twenty or thirty minutes. Put it up in tumblers covered with tissue paper. 

CHERRY JAM. 

To each pound of cherries allow three quarters of a pound of thebest brown sugar. Stone them, and as you do so throw the sugargradually into the pan with them. Cover them and let them set allnight. Next day, boil them slowly till the cherries and sugar forma thick smooth mass. Put it up in queen's-ware jars. 

TO DRY CHERRIES. 

Choose the finest and largest red cherries for this purpose. Storethem, and spread them on large dishes in the sun, till they becomequite dry, taking them in as soon as the sun is off, or if the skybecomes cloudy. Put them up in stone jars, strewing among themsome of the best brown sugar. 

The common practice of drying cherries with the stones in, (tosave trouble, ) renders them so inconvenient to eat, that they areof little use, when done in that manner. 

With the stones extracted, dried cherries will be found very goodfor common pies. 

BARBERRY JELLY. 

Take ripe barberries, and having stripped them from the stalks, mash them, and boil them in their juice for a quarter of an hour. Then squeeze them through a bag: allow to each pint of juice, apound of loaf-sugar; and having melted the sugar in the juice, boil them together twenty or twenty-five minutes, skimmingcarefully. Put it up in tumblers with tissue paper. 

FROSTED FRUIT. 

Take large ripe cherries, plums, apricots, or grapes, and cut offhalf the stalk. Have ready in one dish some beaten white of egg, and in another some fine loaf-sugar, powdered and sifted. Dip thefruit first into the white of egg, and then roll it one by one inthe powdered sugar. Lay a sheet of white paper on the bottom of areversed sieve, set it on a stove or in some other warm place, andspread the fruit on the paper till the icing is hardened. 

PEACH LEATHER. 

To six pounds of ripe peaches, (pared and quartered, ) allow threepounds of the best brown sugar. Mix them together, and put them, into a preserving kettle, with barely water enough to keep themfrom burning. Pound and mash them a while with a wooden beetle. Then boil and skim them for three hours or more, stirring themnearly all the time. When done, spread them thinly on largedishes, and set them in the sun for three or four days; Finish thedrying by loosening the peach leather on the dishes, and settingthem in the oven after the bread is taken out, letting them remaintill the oven is cold. Roll up the peach leather and put it awayin a box. 

Apple leather may be made in the same manner. 

RHUBARB JAM. 

Peel the rhubarb stalks and cut them into small square pieces. Then weigh them, and to each pound allow three quarters of a poundof powdered loaf-sugar. Put the sugar and the rhubarb into alarge, deep, white pan, in alternate layers, the top layer to beof sugar--cover it, and let it stand all night. In the morning, put it into a preserving kettle, and boil it slowly till the wholeis dissolved into a thick mass, stirring it frequently, andskimming it before every stirring. Put it warm into glass jars, and tie it up with brandy paper. 

PASTRY, PUDDINGS, ETC

THE BEST PLAIN PASTE. 

All paste should be made in a very cool place, as heat renders itheavy. It is far more difficult to get it light in summer than inwinter. A marble slab is much better to roll it on than a paste-board. It will be improved in lightness by washing the butter invery cold water, and squeezing and pressing out all the salt, assalt is injurious to paste. In New York and in the Eastern states, it is customary, in the dairies, to put more salt in what iscalled fresh butter, than in New Jersey, Pennsylvania, andDelaware. This butter, therefore, should always undergo theprocess of washing and squeezing before it is used for pastry orcakes. None but the very best butter should be taken for thosepurposes; as any unpleasant taste is always increased by baking. Potted butter never makes good paste. As pastry is by no means anarticle of absolute necessity, it is better not to have it at all, than to make it badly, and of inferior ingredients; few thingsbeing more unwholesome than hard, heavy dough. The flour for pasteshould always be superfine. 

You may bake paste in deep dishes or in soup plates. For shellsthat are to be baked empty, and afterwards filled with stewedfruit or sweetmeats, deep plates of block tin with broad edges arebest. If you use patty-pans, the more flat they are the better. Paste always rises higher and is more perfectly light and flaky, when unconfined at the sides while baking. That it may be easilytaken out, the dishes or tins should be well buttered. 

To make a nice plain paste, --sift three pints of superfine flour, by rubbing it through a sieve into a deep pan. Divide a pound offresh butter into four quarters. Cut up one quarter into theflour, and rub it fine with your hands. Mix in, gradually, as muchcold water as will make a tolerably stiff dough, and then knead itslightly. Use as little water as possible or the paste will betough. Sprinkle a little flour on your paste-board, lay the lumpof dough upon it, and knead it a very short time. Flour it, androll it out into a very thin sheet, always rolling from you. Flouryour rolling-pin to prevent its sticking. Take a second quarter ofthe butter, and with your thumb, spread it all over the sheet ofpaste. If your hand is warm, use a knife instead of your thumb;for if the butter oils, the paste will be heavy. When you have puton the layer of butter, sprinkle it with a very little flour, andwith your hands roll up the paste as you would a sheet of paper. Then flatten it with a rolling-pin, and roll it out a second timeinto a thin sheet. Cover it with another layer of butter, asbefore, and again roll it up into a scroll. Flatten it again, puton the last layer of butter, flour it slightly, and again roll upthe sheet. Then cut the scroll into as many pieces as you wantsheets for your dishes or patty-pans. Roll out each piece almostan inch thick. Flour your dishes, lay the paste lightly on them, notch the edges, and bake it a light brown. The oven must bemoderate. If it is too hot, the paste will bake before it hasrisen sufficiently. If too cold, it will scarcely rise at all, andwill be white and clammy. When you begin to make paste in thismanner, do not quit it till it is ready for the oven. It mustalways be baked in a close oven where no air can reach it. 

The best rolling-pins, are those that are straight, and as thickat the ends as in the middle. They should be held by the handles, and the longer the handles the more convenient. The commonrolling-pins that decrease in size towards the ends, are much lesseffective, and more tedious, as they can roll so little at a time;the extremities not pressing on the dough at all. 

All, pastry is best when fresh. After the first day it loses muchof its lightness, and is therefore more unwholesome. 

COMMON PIE CRUST. 

Sift two quarts of superfine flour into a pan. Divide one pound offresh butter into two equal parts, and cut up one half in theflour, rubbing it fine. Mix it with a very little cold water, andmake it into a round lump. Knead it a little. Then flour yourpaste-board, and roll the dough out into a large thin sheet. Spread it all over with the remainder of the butter. Flour it, fold it up, and roll it out again. Then fold it again, or roll itinto a scroll. Cut it into as many pieces as you want sheets ofpaste, and roll each not quite an inch thick. Butter your pie-dish. 

This paste will do for family use, when covered pies are wanted. Also for apple dumplings, pot-pies, &c. ; though all boiled pasteis best when made of suet instead of butter. Short cakes may bemade of this, cut out with the edge of a tumbler. It should alwaysbe eaten fresh. 

SUET PASTE. 

Having removed the skirt and stringy fibres from a pound of beefsuet, chop it as fine as possible. Sift two quarts of flour into adeep pan, and rub into it one half of the suet. Make, it into around lump of dough, with cold water, and then knead it a little. Lay the dough on your paste-board, roll it out very thin, andcover it with the remaining half of the suet. Flour it, roll itout thin again, and then roll it into a scroll. Cut it into asmany pieces as you want sheets of paste, and roll them out half aninch thick. 

Suet paste should always be boiled. It is good for plain puddingsthat are made of apples, gooseberries, blackberries or otherfruit; and for dumplings. If you use it for pot-pie, roll it thelast time rather thicker than if wanted for any other purpose. Ifproperly made, it will be light and flaky, and the suetimperceptible. If the suet is minced very fine, and thoroughlyincorporated with the flour, not the slightest lump will appearwhen the paste comes to table. 

The suet must not be melted before it is used; but merely mincedas fine as possible and mixed cold with the flour. 

If for dumplings to eat with boiled mutton, the dough must berolled out thick, and cut out of the size you want them, with atin, or with the edge of a cup or tumbler. 

DRIPPING PASTE. 

To a pound of fresh beef-dripping, that has been nicely clarified, allow two pounds and a quarter of flour. Put the flour into alarge pan, and mix the dripping with it, rubbing it into the flourwith your hands till it is thoroughly incorporated. Then make itinto a stiff dough with a little cold water, and roll it outtwice. This may be used for common meat pies. 

LARD PASTE. 

Lard for paste should never be used without an equal quantity ofbutter. Take half a pound of nice lard, and half a pound of freshbutter; rub them together into two pounds and a quarter of flour, and mix it with a little cold water to a stiff dough. Roll it outtwice. Use it for common pies. Lard should always be kept in tin. 

POTATO PASTE. 

To two quarts of flour, allow fourteen good sized potatoes. Boilthe potatoes till they are thoroughly done throughout. Then peel, and mash them very fine. Rub them through a cullender. 

Having sifted the flour into a pan, add the potatoes gradually;rubbing them well into the flour with your hands. Mix insufficient cold water to make a stiff dough. Roll it out evenly, and you may use it for apple dumplings, boiled apple pudding, beef-steak pudding, &c. 

Potato paste must be sent to table quite hot; as soon as it coolsit becomes tough and heavy. It is unfit for baking; and even whenboiled is less light than suet paste. 

FINE PUFF PASTE. 

To every pound of the best fresh butter allow a pound or a quartof superfine flour. Sift the flour into a deep pan, and then sifton a plate some additional flour to use for sprinkling androlling. Wash the butter through two cold waters; squeezing outall the salt, and whatever milk may remain in it; and then make itup with your hands into a round lump, and put it in ice till youare ready to use it. Then divide the butter into four equal parts. Cut up one of the quarters into the pan of flour; and divide theremaining three quarters into six pieces, [Footnote: Or into nine;and roll it in that number of times. ] cutting each quarter inhalf. Mix with a knife the flour and butter that is in the pan, adding by degrees a very little cold water till you have made itinto a lump of stiff dough. Then sprinkle some flour on the paste-board, (you should have a marble slab, ) take the dough from thepan by lifting it out with the knife, lay it on the board, andflouring your rolling-pin, roll out the paste into a large thinsheet. Then with the knife, put all over it, at equal distances, one of the six pieces of butter divided into small bits. Fold upthe sheet of paste, flour it, roll it out again, and add in thesame manner another of the portions of butter. Repeat this processtill the butter is all in. Then fold it once more, lay it on aplate, and set it in a cool place till you are ready to use it. Then divide it into as many pieces as you want sheets of paste;roll out each sheet, and put them into buttered plates or patty-pans. In using the rolling-pin, observe always to roll from you. Bake the paste in a moderate oven, but rather quick than slow. Noair must be admitted to it while baking. 

The edges of paste should always be notched before it goes intothe oven. For this purpose, use a sharp penknife, dipping itfrequently in flour as it becomes sticky. The notches should beeven and regular. If you do them imperfectly at first, they cannotbe mended by sticking on additional bits of paste; as, when baked, every patch will be doubly conspicuous. There are various ways ofnotching; one of the neatest is to fold over one corner of eachnotch; or you may arrange the notches to stand upright and lieflat, alternately, all round the edge. They should be made smalland regular. You may form the edge into leaves with the little tincutters made for the purpose. 

If the above directions for puff paste are carefully followed, andif it is not spoiled in baking, it will rise to a great thicknessand appear in flakes or leaves according to the number of timesyou have put in the butter. 

It should be eaten the day it is baked. 

SWEET PASTE. 

Sift a pound and a quarter of the finest flour, and three ouncesof powdered loaf-sugar into a deep dish. Cut up in it ten ouncesof the best fresh butter and rub it fine with your hands. Make ahole in the middle, pour in the yolks of two beaten eggs, and mixthem with the flour, &c. Then wet the whole to a stiff paste withhalf a pint of rich milk. Knead it well, and roll it out. 

This paste is intended for tarts of the finest sweetmeats. If usedas shells they should be baked empty, and filled when cool. Ifmade into covered tarts they may be iced all over, in the mannerof cakes, with beaten white of egg and powdered loaf-sugar. Tomake puffs of it, roll it out and cut it into round pieces withthe edge of a large tumbler, or with a tin cutter. Lay thesweetmeat on one half of the paste, fold the other over it in theform of a half-moon, and unite the edges by notching themtogether. Bake them in a brisk oven, and when cool, send them totable handsomely arranged, several on a dish. 

Sweet paste is rarely used except for very handsomeentertainments. You may add some rose water in mixing it. 

SHELLS. 

Shells of paste are made of one sheet each, rolled out in acircular form, and spread over the bottom, sides, and edges ofbuttered dishes or patty-pans, and baked empty; to be filled, whencool, with stewed fruit, (which for this purpose should be alwayscold, ) or with sweetmeats. They should be made either of fine puffpaste, or of the best plain paste, or of sweet paste. They aregenerally rolled out rather thick, and will require about half anhour to bake. The oven should be rather quick, and of equal heatthroughout; if hotter in one part than in another, the paste willdraw to one side, and be warped and disfigured. The shells shouldbe baked of a light brown. When cool, they must be taken out ofthe dishes on which they were baked, and transferred to plates andfilled with the fruit. 

Shells of puff paste will rise best if baked on flat patty-pans, or tin plates. When they are cool, pile the sweetmeats on them ina heap. 

The thicker and higher the paste rises, and the more it flakes inlayers or leaves, the finer it is considered. 

Baking paste as empty shells, prevents it from being moist orclammy at the bottom. 

Tarts are small shells with fruit in them. 

PIES. 

Pies may be made with any sort of paste. It is a fault to roll itout too thin; for if it has not sufficient substance, it will, when baked, be dry and tasteless. For a pie, divide the paste intotwo sheets; spread one of them over the bottom and sides of a deepdish well buttered. Next put in the fruit or other ingredients, (heaping it higher in the centre, ) and then place the other sheetof paste on the top as a lid or cover; pressing the edges closelydown, and afterwards crimping or notching them with a sharp smallknife. 

In making pies of juicy fruit, it is well to put on the centre ofthe under crust a common tea-cup, laying the fruit round it andover it. The juice will collect under the cup, and not be liableto run out from between the edges. There should be plenty of sugarstrewed among the fruit as you put it into the pie. 

Preserves should never be put into covered pies. The proper way isto lay them in baked shells. 

All pies are best the day they are baked. If kept twenty-fourhours the paste falls and becomes comparatively hard, heavy, andunwholesome. If the fruit is not ripe, it should be stewed withsugar, and then allowed to get cold before it is put into the pie. If put in warm it will make the paste heavy. With fruit piesalways have a sugar dish on the table, in case they should not befound sweet enough. 

STANDING PIES. 

Cut up half a pound of butter, and put it into a sauce-pan withthree quarters of a pint of water; cover it, and set it on hotcoals. Have ready in a pan two pounds of sifted flour; make a holein the middle of it, pour in the melted butter as soon as itboils, and then with a spoon gradually mix in the flour. When itis well mixed, knead it with your hands into a stiff dough. Sprinkle your paste-board with flour, lay the dough upon it, andcontinue to knead it with your hands till it no longer sticks tothem, and is quite light. Then let it stand an hour to cool. Cutoff pieces for the bottom and top; roll them out thick, and rollout a long piece for the sides or walls of the pie, which you mustfix on the bottom so as to stand up all round; cement themtogether with white of egg, pinching and closing them firmly. Thenput in the ingredients of your pie, (which should be venison, game, or poultry, ) and lay on the lid or top crust, pinching theedges closely together. You may ornament the sides and top withleaves or flowers of paste, shaped with a tin cutter, and notch orscollop the edges handsomely. Before you set it in the oven glazeit all over with white of egg. Bake it four hours. These pies arealways eaten cold, and in winter will keep two or three weeks, ifthe air is carefully excluded from them; and they may be carriedto a considerable distance. 

A PYRAMID OF TARTS. 

Roll out a sufficient quantity of the best puff paste, or sugarpaste; and with oval or circular cutters, cut it out into seven oreight pieces of different sizes; stamping the middle of each withthe cutter you intend using for the next. Bake them allseparately, and when they are cool, place them on a dish in apyramid, (gradually diminishing in size, ) the largest piece at thebottom, and the smallest at the top. Take various preservedfruits, and lay some of the largest on the lower piece of paste;on the next place fruit that is rather smaller; and so on till youfinish at the top with the smallest sweetmeats you have. The upperone may be not so large as a half-dollar, containing only a singleraspberry or strawberry. 

Notch all the edges handsomely. You may ornament the top orpinnacle of the pyramid with a sprig of orange blossom or myrtle. 

APPLE AND OTHER PIES. 

Take fine juicy acid apples; pare, core, and cut them into smallpieces. Have ready a deep dish that has been lined with paste. Fill it with the apples; strewing among them layers of brownsugar, and adding the rind of a lemon pared thin, and also thejuice squeezed in, or some essence of lemon. Put on another sheetof paste as a lid; close the edges well, and notch them. Bake thepie in a moderate oven, about three quarters of an hour. Eat itwith cream and sugar, or with cold boiled custard. 

If the pie is made of early green apples, they should first bestewed with a very little water and plenty of brown sugar. 

What are called sweet apples are entirely unfit for cooking, asthey become tough and tasteless; and it is almost impossible toget them sufficiently done. 

When you put stewed apples into baked shells, grate nutmeg overthe top. You may cover them with cream whipped to a stiff froth, and heaped on them. 

Cranberries and gooseberries should be stewed with sugar beforethey are put into paste. Peaches should be cut in half orquartered, and the stones taken out. The stones of cherries andplums should also be extracted. 

Raspberries or strawberries, mixed with cream and white sugar, mayhe put raw into baked shells. 

RHUBARB TARTS. 

Take the young green stalks of the rhubarb plant, or spring fruitas it is called in England; and having peeled off the thin skin, cut the stalks into small pieces about an inch long, and put theminto a sauce-pan with plenty of brown sugar, and its own juice. Cover it, and let it stew slowly till it is soft enough to mash toa marmalade. Then set it away to cool. Have ready some fresh bakedshells; fill them with the stewed rhubarb, and grate white sugarover the top. 

For covered pies, cut the rhubarb very small; mix a great deal ofsugar with it, and put it in raw. Bake the pies about threequarters of an hour. 

MINCE PIES. 

These pies are always made with covers, and should be eaten warm. If baked the day before, heat them on the stove or before thefire. 

Mince-meat made early in the winter, and packed closely in stonejars, will keep till spring, if it has a sufficiency of spice andliquor. Whenever you take out any for use, pour some additionalbrandy into the jar before you cover it again, and add some moresugar. No mince-meat, however, will keep well unless all theingredients are of the best quality. The meat should always beboiled the day before you want to chop it. 

GOOD MINCE-MEAT. 

Take a bullock's heart and boil it, or two pounds of the lean offresh beef. When it is quite cold, chop it very fine. Chop threepounds of beef suet (first removing the skin and strings) and sixpounds of large juicy apples that have been pared and cored. Then, stone six pounds of the best raisins, (or take sultana raisinsthat are without stones, ) and chop them also. Wash and dry threepounds of currants. Mix all together; adding to them the gratedpeel and the juice of two or three large oranges, two table-spoonfulsof powdered cinnamon, two powdered nutmegs, and threedozen powdered cloves, a tea-spoonful of beaten mace, one pound offine brown sugar, one quart of Madeira wine, one pint of Frenchbrandy, and half a pound of citron cut into large slips. Havingthoroughly mixed the whole, put it into a stone jar, and tie it upwith brandy paper. 

THE BEST MINCE-MEAT, Take a large fresh tongue, rub it with a mixture, in equalproportions, of salt, brown sugar, and powdered cloves. Cover it, and let it lie two days, or at least twenty-four hours. Then boilit two hours, and when, it is cold, skin it, and mince it veryfine. Chop also three pounds of beef suet, six pounds of sultanaraisins, and six pounds of the best pippin apples that have beenpreviously pared and cored. Add three pounds of currants, picked, washed and dried; two large table-spoonfuls of powdered cinnamon;the juice and grated rinds of four large lemons; one pound ofsweet almonds, one ounce of bitter almonds, blanched and poundedin a mortar with half a pint of rose water; also four powderednutmegs; two dozen beaten cloves; and a dozen blades of macepowdered. Add a pound of powdered white sugar, and a pound ofcitron cut into slips. Mix all together, and moisten it with aquart of Madeira, and a pint of brandy. Put it up closely in astone jar with brandy paper; and when you take any out, add somemore sugar and brandy. 

Bake this mince-meat in puff paste. 

You may reserve the citron to put in when you make the pies. Donot cut the slips too small, or the taste will be almostimperceptible. 

VERY PLAIN MINCE-MEAT. 

Take a piece of fresh beef, consisting of about two pounds oflean, and one pound of fat. Boil it, and when it is quite cold, chop it fine. Or you may substitute cold roast beef. Pare and coresome fine juicy apples, cut them in pieces, weigh three pounds, and chop them. Stone four pounds of raisins, and chop them also. Add a large table-spoonful of powdered cloves, and the samequantity of powdered cinnamon. Also a pound of brown sugar. Mixall thoroughly, moistening it with a quart of bottled or sweetcider. You may add the grated peel and the juice of an orange. 

Bake it in good common paste. 

This mince-meat will do very well for children or for family use, but is too plain to be set before a guest. Neither will it keep solong as that which is richer and more highly seasoned. It is bestto make no more of it at once than you have immediate occasionfor. 

MINCE-MEAT FOR LENT. 

Boil a dozen eggs quite hard, and chop the yolks very fine. Chopalso a dozen pippins, and two pounds of sultana raisins. Add twopounds of currants, a pound of sugar, a table-spoonful of powderedcinnamon, a tea-spoonful of beaten mace, three powdered nutmegs, the juice and grated peel of three large lemons, and half a poundof citron cut in large strips. Mix these ingredients thoroughly, and moisten the whole with a pint of white wine, half a pint ofrose-water, and half a pint of brandy. Bake it in very nice paste. 

These mince pies may be eaten by persons who refrain from meat inLent. 

ORANGE PUDDING. 

Grate the yellow part of the rind, and squeeze the juice of twolarge, smooth, deep-coloured oranges. Stir together to a cream, half a pound of butter, and half a pound of powdered white sugar, and add a wine-glass of mixed wine and brandy. Beat very light sixeggs, and stir them gradually into the mixture. Put it into abuttered dish with a broad edge, round which lay a border of puff-pasteneatly notched. Bake it half an hour, and when cool gratewhite sugar over it. 

You may add to the mixture a Naples biscuit, or two fingerbiscuits, grated. 

LEMON PUDDING. 

May be made precisely in the same manner as the above;substituting lemons for oranges. 

QUINCE PUDDING. 

Take six large ripe quinces; pare them, and cut out all theblemishes. Then scrape them to a pulp, and mix the pulp with halfa pint of cream, and half a pound of powdered sugar, stirring themtogether very hard. Beat the yolks of seven eggs, (omitting allthe whites except two, ) and stir them gradually into the mixture, adding two wine glasses of rose water. Stir the whole welltogether, and bake it in a buttered dish three quarters of an hourGrate sugar over it when cold. 

If you cannot obtain cream, you may substitute a quarter of apound of fresh butter stirred with the sugar and quince. A bakedapple pudding may be made in the same manner. 

ALMOND PUDDING. 

Take half a pound of shelled sweet almonds, and three ounces ofshelled bitter almonds, or peach-kernels. Scald and peel them;throwing them, as they are peeled, into cold water. Then poundthem one at a time in a marble mortar, adding to each a few dropsof rose water; otherwise they will be heavy and oily. Mix thesweet and bitter almonds together by pounding them alternately;and as you do them, take them out and lay them on a plate. Theymust each be beaten to a fine smooth paste, free from the smallestlumps. It is best to prepare them the day before you make thepudding. 

Stir to a cream half a pound of fresh butter and half a pound ofpowdered white sugar; and by degrees pour into it a glass of mixedwine and brandy. Beat to a stiff froth, the whites only, of twelveeggs, (you may reserve the yolks for custards or other purposes, )and stir alternately into the butter and sugar the pounded almondsand the beaten white of egg. When the whole is well mixed, put itinto a buttered dish and lay puff paste round the edge. Bake itabout half an hour, and when cold grate sugar over it. 

ANOTHER ALMOND PUDDING. 

Blanch three quarters of a pound of shelled sweet almonds, andthree ounces of shelled bitter almonds, and beat them in a mortarto a fine paste; mixing them well, and adding by degrees a tea-cupfull, or more, of rose water. Boil in a pint of rich milk, a fewsticks of cinnamon broken up, and a few blades of mace. When themilk has come to a boil, take it off the fire, strain it into apan, and soak in it five stale rusks cut into slices. They mustsoak till quite dissolved. Stir to a cream three quarters of apound of fresh butter, mixed with the same quantity of powderedloaf-sugar. Beat ten eggs very light, yolks and whites together, and then stir alternately into the butter and sugar, the rusk, eggs, and almonds. Set it on a stove or a chafing dish, and stirthe whole together till very smooth and thick. Put it into abuttered dish and bake it three quarters of an hour. It must beeaten cool or cold. 

COCOA-NUT PUDDING. 

Having opened a cocoa-nut, pare off the brown skin from thepieces, and wash them all in cold water. Then weigh three quartersof a pound, and grate it into a dish. Cut up half a pound ofbutter into half a pound of powdered loaf-sugar, and stir themtogether to a cream; add to them a glass of wine and rose watermixed. Beat the whites only, of twelve eggs, till they stand aloneon the rods; and then stir the grated cocoa-nut and the beatenwhite of egg alternately into the butter and sugar; giving thewhole a hard stirring at the last. Put the mixture into a buttereddish, lay puff paste round the flat edge, and bake it half an hourin a moderate oven. When cool, grate powdered sugar over it. 

ANOTHER COCOA-NUT PUDDING. 

Peel and cut up the cocoa-nut, and wash, and wipe the pieces. Weigh one pound, and grate it fine. Then, mix with it three stalerusks or small sponge-cakes, grated also. Stir together till verylight half a pound of butter and half a pound of powdered whitesugar, and add a glass of white wine. Beat six whole eggs verylight, and stir them gradually into the butter and sugar in turnwith the grated cocoa-nut. Having stirred the whole very hard atthe last, put it into a buttered dish and bake it half an hour. 

PUMPKIN PUDDING. 

Take a pint of pumpkin that has been stewed soft, and pressedthrough a cullender. Melt in half a pint of warm milk, a quarterof a pound of butter, and the same quantity of sugar, stirringthem well together. If you can conveniently procure a pint of richcream it will be better than the milk and butter. Beat eight eggsvery light, and add them gradually to the other ingredients, alternately with the pumpkin. Then stir in a wine glass of rosewater and two glasses of wine mixed together; a large tea-spoonfulof powdered mace and cinnamon mixed, and a grated nutmeg. Havingstirred the whole very hard, put it into a buttered dish and bakeit three quarters of an hour. 

A SQUASH PUDDING. 

Pare, cut in pieces, and stew in a very little water, a yellowwinter squash. When it is quite soft, drain it dry, and mash it ina cullender. Then put it into a pan, and mix with it a quarter ofa pound of butter. Prepare two pounded crackers, or an equalquantity of grated stale bread. Stir gradually a quarter of apound of powdered sugar into a quart of rich milk, and add bydegrees, the squash, and the powdered biscuit. Beat nine eggs verylight, and stir them gradually into the mixture. Add a glass ofwhite wine, a glass of brandy, a glass of rose water, and a table-spoonfulof mixed spice, nutmeg, mace, and cinnamon powdered. Stirthe whole very hard, till all the ingredients are thoroughlymixed. Bake it three quarters of an hour in a buttered dish; andwhen cold, grate white sugar over it. 

YAM PUDDING. 

Take one pound of roasted yam, and rub it through a cullender. Mixwith it half a pound of white sugar, a pint of cream or half apound of butter, a tea-spoonful of powdered cinnamon, a gratednutmeg, and a wine glass of rose water, and one of wine. Set itaway to get cold. Then beat six eggs very light. Stir them intothe mixture. Put it into a buttered dish and bake it half an hour. Grate sugar over it when cold. 

CHESTNUT PUDDING, May be made in the above manner. 

POTATO PUDDING. 

Boil a pound of fine potatoes, peel them, mash them, and rub themthrough a cullender. Stir together to a cream, three quarters of apound of sugar and the same quantity of butter. Add to themgradually, a wine glass of rose water, a glass of wine, and aglass of brandy; a tea-spoonful of powdered mace and cinnamon, agrated nutmeg, and the juice and grated peel of a large lemon. Then beat six eggs very light, and add them by degrees to themixture, alternately with the potato. Bake it three quarters of anhour in a buttered dish. 

SWEET POTATO PUDDING. 

Take half a pound of sweet potatoes, wash them, and put them intoa pot with a very little water, barely enough to keep them fromburning. Let them simmer slowly for about half an hour; they mustbe only parboiled, otherwise they will be soft, and may make thepudding heavy. When they are half done, take them out, peel them, and when cold, grate them. Stir together to a cream, half a poundof butter and a quarter of a pound and two ounces of powderedsugar, add a grated nutmeg, a large tea-spoonful of powderedcinnamon, and half a tea-spoonful of beaten mace. Also the juiceand grated peel of a lemon, a wine glass of rose water, a glass ofwine, and a glass of brandy. Stir these ingredients well together. Beat eight eggs very light, and stir them into the mixture in turnwith the sweet potato, a little at a time of each. Having stirredthe whole very hard at the last, put it into a buttered dish andbake it three quarters of an hour. 

CARROT PUDDING. 

May be made in the above manner. 

GREEN CORN PUDDING. 

Take twelve ears of green corn, as it is called, (that is, Indiancorn when full grown, but before it begins to harden and turnyellow, ) and grate it. Have ready a quart of rich milk, and stirinto it by degrees a quarter of a pound of fresh butter, and aquarter of a pound of sugar. Beat four eggs till quite light; andthen stir them into the milk, &c. Alternately with the gratedcorn, a little of each at a time. Put the mixture into a largebuttered dish, and bake it four hours. It may be eaten either warmor cold, For sauce, beat together butter and white sugar in equalproportions, mixed with grated nutmeg. 

To make this pudding--you may, if more convenient, boil the cornand cut it from the cob; but let it get quite cold before you stirit into the milk. If the corn has been previously boiled, thepudding will require but two hours to bake. 

SAGO PUDDING. 

Pick, wash, and dry half a pound of currants; and prepare a tea-spoonfulof powdered cinnamon; a half tea-spoonful of powderedmace; and a beaten nutmeg. Have ready six table-spoonfuls of sago, picked clean, and soaked for two hours in cold water. Boil thesago in a quart of milk till quite soft. Then stir alternatelyinto the milk, a quarter of a pound of butter, and six ounces ofpowdered sugar, and set it away to cool. Bent eight eggs, and whenthey are quite light, stir them gradually into the milk, sago, &c. Add the spice, and lastly the currants; having dredged them wellwith flour to prevent their sinking. Stir the whole very hard, putit into a buttered dish, and bake it three quarters of an hour. Eat it cold. 

ARROW ROOT PUDDING. 

Take four tea-cups full of arrow root, and dissolve it in a pintof cold milk. Then boil another pint of milk with some brokencinnamon, and a few bitter almonds or peach-leaves. When done, strain it hot over the dissolved arrow root; stir it to a thicksmooth batter, and set it away to get cold. Next, beat six eggsvery light, and stir them into the batter, alternately with aquarter of a pound of powdered white sugar. Add a grated nutmegand some fresh lemon-peel grated. Put the mixture into a buttereddish, and bake it an hour. When cold, cut some slices of preservedquince or peach, and arrange them handsomely all over the top ofthe pudding; or ornament it with strawberries, or raspberriespreserved whole. 

GROUND RICE PUDDING. 

Mix a quarter of a pound of ground rice with a pint of cold milk, till it is a smooth batter and free from lumps. Boil three pintsof milk; and when it has boiled, stir in gradually the ricebatter, alternately with a quarter of a pound of butter. Keep itover the fire, stirring all the time, till the whole is wellmixed, and has boiled hard. Then take it off, add a quarter of apound of white sugar; stir it well, and set it away to cool. Beateight eggs very light and stir them into the mixture when it isquite cold. Then strain it through a sieve, (this will make itmore light and delicate, ) add a grated nutmeg, and a large tea-spoonfulof powdered cinnamon. Stir in the juice and the gratedpeel of a lemon, or a small tea-spoonful of essence of lemon. Putit into a deep dish or dishes, and bake it an hour. As soon as itcomes out of the oven, lay slips of citron over the top; and whencold, strew powdered sugar on it. 

A RICE PLUM PUDDING. 

Take three jills of whole rice; wash it, and boil it in a pint ofmilk. When it is soft, mix in a quarter of a pound of butter, andset it aside to cool; and when it is quite cold, stir it intoanother pint of milk. Prepare a pound and a half of raisins orcurrants; if currants, wash and dry them; if raisins, seed themand cut them in half. Dredge them well with flour, to preventtheir sinking; and prepare also a powdered nutmeg; a table-spoonfulof mixed mace and cinnamon powdered; a wine glass of rosewater; and a wine glass of brandy or white wine. Beat six eggsvery light, and stir them into the mixture, alternately with aquarter of a pound of sugar. Then add by degrees the spice and theliquor, and lastly, stir in, a few at a time, the raisins orcurrants. Put the pudding into a buttered dish and bake it an hourand a half. Send it to table cool. 

You may make this pudding of ground rice, using but half a pintinstead of three jills. 

A PLAIN RICE PUDDING. 

Pick and wash a pint of rice, and boil it soft. Then drain off thewater, and let the rice dry and get cold. Afterwards mix with ittwo ounces of butter, and four ounces of sugar, and stir it into aquart of rich milk. Beat four or five eggs very light, and addthem gradually to the mixture. Stir in at the last a table-spoonfulof mixed nutmeg and cinnamon. Bake it an hour in a deepdish. 

A FARMER'S RICE PUDDING. 

This pudding is made without eggs. Wash half a pint of ricethrough two cold waters, and drain it well. Stir it raw into aquart of rich milk, or of cream and milk mixed; adding a quarterof a pound of brown sugar, and a table-spoonful of powderedcinnamon. Put it into a deep pan, and bake it two hours or more. When done, the rice will be perfectly soft, which you mayascertain by dipping a tea-spoon into the edge of the pudding andtaking out a little to try. Eat it cold. 

RICE MILK. 

Pick and wash half a pint of rice, and boil it in a quart of watertill it is quite soft. Then drain it, and mix it with a quart ofrich milk. You may add half a pound of whole raisins. Set it overhot coals, and stir it frequently till it boils. When it boilshard, stir in alternately two beaten eggs, and four large table-spoonfulsof brown sugar. Let it continue boiling five minuteslonger; then take it off, and send it to table hot. If you put inraisins you must let it boil till they are quite soft. 

A BOILED RICE PUDDING. 

Mix a quarter of a pound of ground rice with a pint of milk, andsimmer it over hot coals; stirring it all the time to prevent itsbeing lumpy, or burning at the bottom. When it is thick andsmooth, take it off, and pour it into an earthen pan. Mix aquarter of a pound of sugar, and a quarter of a pound of butterwith half a pint of cream or very rich milk, and stir it into therice; adding a powdered nutmeg, and the grated rind of two lemons, or half a tea-spoonful of strong oil of lemon. Beat the yolks ofsix eggs with the whites of two only. When the eggs are quitelight, mix them gradually with the other ingredients, and stir thewhole very hard. Butter a large bowl, or a pudding mould. Put inthe mixture; tying a cloth tightly over the top, (so that no watercan get in, ) and boil it two hours. When done, turn it out into adish. Send it to table warm, and eat it with sweetened cream, flavoured with a glass of brandy or white wine and a gratednutmeg. 

A MARLBOROUGH PUDDING. 

Pare, core and quarter six large ripe pippin apples. Stew them inhalf a pint of water. When they are soft but not broken, take themout, drain them through a sieve, and mash them to a paste with theback of a spoon. Mix with them six large table-spoonfuls of sugarand a quarter of a pound of butter, and set them away to get cold. Grate two milk biscuits or email sponge cakes, or an equalquantity of stale bread, and grate also the yellow peel, andsqueeze the juice of a large lemon. Beat six eggs light, and whenthe apple is cold stir them gradually into it, adding the gratedbiscuit and the lemon. Stir in a wine glass of rose water and agrated nutmeg. Put the mixture into a buttered dish or dishes; layround the edge a border of puff paste, and bake it three quartersof art hour. When cold, grate white sugar over the top, andornament it with slips of citron handsomely arranged. 

ALMOND CHEESE CAKE. 

This though usually called a cheese cake, is in fact a pudding. 

Cut a piece of rennet about two inches square, wash off the saltin cold water, and wipe it dry. Put it into a tea-cup, pour on itsufficient lukewarm water to cover it, and let it soak all night, or at least several hours. Take a quart of milk, which must bemade warm, but not boiling. Stir the rennet-water into it. Coverit, and set it in a warm place. When the curd has become quitefirm, and the whey looks greenish, drain off the whey, and set thecurd in a cool place. While the milk is turning, prepare the otheringredients. Wash and dry half a pound of currants, and dredgethem well with flour. Blanch three ounces of sweet and one ounceof bitter almonds, by scalding and peeling them. Then cool them incold water, wiping them dry before you put them into the mortar. If you cannot procure bitter almonds, peach kernels may besubstituted. Beat them, one at a time, in the mortar to a smoothpaste, pouring in with every one a few drops of rose water toprevent their being oily, dull-coloured, and heavy. If you put asufficiency of rose water, the pounded almond paste will be light, creamy, and perfectly white. Mix, as you do them, the sweet andbitter almonds together. Then beat the yolks of eight eggs, andwhen light, mix them gradually with the curd. Add five table-spoonfulsof cream, and a tea-spoonful of mixed spice. Lastly, stir in, by degrees, the pounded almonds, and the currantsalternately. Stir the whole mixture very hard. Bake it in buttereddishes, laying puff paste round the edges. If accurately made, itwill be found delicious. It must be put in the oven immediately. 

COMMON CHEESE CAKE. 

Boil a quart of rich milk. Beat eight eggs, put them to the milk, and let the milk and eggs boil together till they become a curd. Then drain it through a very clean sieve, till all the whey isout. Put the curd into a deep dish, and mix with it half a poundof butter, working them well together. When it is cold, add to itthe beaten yolks of four eggs, and four large table-spoonfuls ofpowdered white sugar; also a grated nutmeg. Lastly, stir in, bydegrees, half a pound of currants that have been previouslypicked, washed, dried, and dredged with flour. Lay. Puff pasteround the rim of the dish, and bake the cheese cake half an hour. Send it to table cold. 

PRUNE PUDDING. 

Scald a pound of prunes; cover them, and let them swell in the hotwater till they are soft. Then drain them, and extract the stones;spread the prunes on a large dish, and dredge them with flour. Take one jill or eight large fable-spoonfuls from a quart of richmilk, and stir into it, gradually, eight spoonfuls of siftedflour. Mix it to a smooth batter, pressing out all the lumps withthe back of the spoon. Beat six eggs very light, and stir them, bydegrees, into the remainder of the milk, alternately with thebatter that you have just mixed. Then add the prunes one at atime, stirring the whole very hard. Tie the pudding in a cloththat has been previously dipped in boiling water and then dredgedwith flour. Leave room for it to swell, but secure it firmly, sothat no water can get in. Put it into a pot of boiling water, andboil it two hours. Send it to table hot, (not taking it out of thepot till a moment before it is wanted, ) and eat it with creamsauce; or with butter, sugar, and nutmeg beaten together, andserved up in a little tureen. A similar pudding may be made withwhole raisins. 

EVE'S PUDDING. 

Pare, core, and quarter six large pippins, and chop them veryfine. Grate stale bread till you have six ounces of crumbs, androll fine six ounces of brown sugar. Pick, wash, and dry sixounces of currants, and sprinkle them with flour. Mix all theseingredients together in a large pan, adding six ounces of buttercut small, and two table-spoonfuls of flour. Beat six eggs verylight, and moisten the mixture with them. Add a grated nutmeg, anda tea-spoonful of powdered cinnamon. Stir the whole very welltogether. Have ready a pot of boiling water. Dip your puddingcloth into it, shake it out, and dredge it with flour. Then put inthe mixture, and tie it very firmly; leaving space for the puddingto swell, and stopping up the tying place with a paste of wettedflour. Boil it three hours; keeping at the fire a kettle ofboiling water, to replenish the pot, that the pudding may bealways well covered. Send it to table hot, and eat it withsweetened cream flavoured with wine and nutmeg. 

CINDERELLAS OR GERMAN PUFFS. 

Sift eight table-spoonfuls of the finest flour. Cut up in a quartof rich milk, half a pound of fresh butter, and set it on thestove, or near the fire, till it has melted. Beat eight eggs verylight, and stir them gradually into the milk and butter, alternately with the flour. Add a powdered nutmeg, and a tea-spoonfulof powdered cinnamon. Mix the whole very well to a finesmooth batter, in which there must be no lumps. Butter some largecommon tea-cups, and divide the mixture among them till they arehalf full or a little more. Set them immediately in a quick oven, and bake them about a quarter of an hour. When done, turn them outinto a dish and grate white sugar over them. Serve them up hot, with a sauce of sweetened cream flavoured with wine and nutmeg; oryou may eat them with molasses and butter; or with sugar and wine. Send them round whole, for they will fall almost as soon as cut. 

A BOILED BREAD PUDDING. 

Boil a quart of rich milk. While it is boiling, take a small loafof baker's bread, such as is sold for five or six cents. It may beeither fresh or stale. Pare off all the crust, and cut up thecrumb into very small pieces. You should have baker's bread if youcan procure it, as home-made bread may not make the pudding lightenough. Put the bread into a pan; and when the milk boils, pour itscalding hot over the bread. Cover the pan closely, and let itsteep in the hot steam for about three quarters of an hour. Thenremove the cover, and allow the bread and milk to cool. In themean time, beat four eggs till they are thick and smooth. Thenbeat into them a table-spoonful and a half of fine wheat flour. Next beat the egg and flour into the bread and milk, and continueto beat hard till the mixture is as light as possible; for on thisthe success of the pudding chiefly depends. 

Have ready over the fire a pot of boiling water. Dip your pudding-clothinto it, and shake it out. Spread out the cloth in a deepdish or pan, and dredge it well with flour. Pour in the mixture, and tie up the cloth, leaving room for it to swell. Tie the stringfirmly and plaster up the opening (if there is any) with flourmoistened with water. If any water gets into it the pudding willbe spoiled. 

See that the water boils when you put in the pudding, and keep itboiling hard. If the pot wants replenishing, do it with boilingwater from a kettle. Should you put in cold water to supply theplace of that which has boiled away, the pudding will chill, andbecome hard and heavy. Boil it an hour and a half. 

Turn it out of the bag the minute before you send it to table. Eatit with wine sauce, or with sugar and butter, or molasses. 

It will be much improved by adding to the mixture half a pound ofwhole raisins, well floured to prevent their sinking. Sultanaraisins are best, as they have no seeds. 

If these directions are exactly followed, this will be found aremarkably good and wholesome plain pudding. 

For all boiled puddings, a square pudding-cloth which can beopened out, is much better than a bag. It should be very thick. 

A BAKED BREAD PUDDING. 

Take a stale five cent loaf of bread; cut off all the crust, andgrate or rub the crumb as fine as possible. Boil a quart of richmilk, and pour it hot over the bread; then stir in a quarter of apound of butter, and the same quantity of sugar, a glass of wineand brandy mixed, or a glass of rose water. Or you may omit theliquor and substitute the grated peel of a large lemon. Add atable-spoonful of raised cinnamon and nutmeg powdered. Stir thewhole very well, cover it, and set it away for half an hour. Thenlet it cool. Beat seven or eight eggs very light, and stir themgradually into the mixture after it is cold. Then butter a deepdish, and bake the pudding an hour. Send it to table cool. 

A BREAD AND BUTTER PUDDING. 

Cut some slices of bread and butter moderately thick, omitting thecrust; stale bread is best. Butter a deep dish, and cover thebottom with slices of the buttered bread. Have ready a pound ofcurrants, picked, washed and dried. Spread one third of themthickly over the bread and butter, and strew on some brown sugar. Then put another layer of bread and butter, and cover it also withcurrants and sugar. Finish with a third layer of each, and pourover the whole four eggs, beaten very light and mixed with a pintof milk, and a wine glass of rose water. Bake the pudding an hour, and grate nutmeg over it when done. Eat it warm, but not hot. 

You may substitute for the currants, raisins seeded, and cut inhalf. 

This pudding may be made also with layers of stewed gooseberriesinstead of the currants, or with pippin apples pared, cored andminced fine. 

A SUET PUDDING. 

Mince very finely as much beef suet as will make two largetable-spoonfuls. Grate two handfuls of bread-crumbs; boil a quartof milk and pour it hot on the bread. Cover it, and set it asideto steep for half an hour; then put it to cool. Beat eight eggsvery light; stir the suet, and three table-spoonfuls of flooralternately into the bread and milk, and add, by degrees, theeggs. Lastly, stir in a table-spoonful of powdered nutmeg andcinnamon mixed, and a glass of mixed wine and brandy. Pour it intoa bag that has been dipped in hot water and floured; tie itfirmly, put it into a pot of boiling water, and boil it two hours. Do not take it up till immediately before it is wanted, and sendit to table hot. 

Eat it with wine sauce, or with molasses. 

A CUSTARD PUDDING. 

Take five table-spoonfuls out of a quart of cream or rich milk, andmix them with two large spoonfuls of fine flour. Set the rest ofthe milk to boil, flavouring it with half a dozen peach leaves, orwith bitter almonds broken up. When it has boiled hard, take itoff, strain it, and stir in the cold milk and flour. Set it awayto cool, and beat very light ten yolks and four whites of eggs;add them to the milk, and stir in, at the last, a glass of brandy, or white wine, a powdered nutmeg, and a quarter of a pound ofsugar. Butter a large bowl or mould; pour in the mixture; tie acloth tightly over it; put it into a pot of boiling water, andboil it two hours, replenishing the pot with hot water from a tea-kettle. When the pudding is done, let it get cool before you turnit out. Eat it with butter and sugar stirred together to a cream, and flavoured with lemon. 

FLOUR HASTY PUDDING. 

Tie together half a dozen peach leaves, put them into a quart ofmilk, and set it on the fire to boil. When it has come to a hardboil, take out the leaves, but let the pot remain boiling on thefire. Then with a large wooden spoon in one hand, and some wheatflour in the other, thicken and stir it till it is about theconsistence of a boiled custard. Afterwards throw in, one at atime, a dozen small bits of butter rolled in a thick coat offlour. You may enrich it by stirring in a beaten egg or two, a fewminutes before you take it from the fire. When done, pour it intoa deep dish, and strew brown sugar thickly over the top. Eat itwarm. 

INDIAN MUSH. 

Have ready on the fire a pot of boiling water. Stir into it bydegrees (a handful at a time) sufficient Indian meal to make itvery thick, and then add a very small portion of salt. You mustkeep the pot boiling on the fire all the time you are throwing inthe meal; and between every handful, stir very hard with the mush-stick, (a round stick flattened at one end, ) that the mush may notbe lumpy. After it is sufficiently thick, keep it boiling for anhour longer, stirring it occasionally. Then cover the pot, andhang it higher up the chimney, so as to simmer slowly or keep hotfor another hour. The goodness of mush depends greatly on itsbeing long and thoroughly boiled. If sufficiency cooked, it iswholesome and nutritious, but exactly the reverse, if made inhaste. It is not too long to have it altogether three of fourhours over the fire; on the contrary it will be much the betterfor it. 

Eat it warm; either with milk, or cover your plate with mush, makea hole in the middle, put some butter in the hole and fill it upwith molasses. 

Cold mush that has been left, may be cut into slices and fried inbutter. 

Burgoo is made precisely in the same manner as mush, but withoatmeal instead of Indian. 

A BAKED INDIAN PUDDING. 

Cut up a quarter of a pound of butter in a pint of molasses, andwarm them together till the butter is melted. Boil a quart ofmilk; and while scalding hot, pour it slowly over a pint of siftedIndian meal, and stir in the molasses and butter. Cover it, andlet it steep for an hour. Then take off the cover, and set themixture to cool. When it is cold, beat six eggs, and stir themgradually into it; add a table-spoonful of mixed cinnamon andnutmeg; and the grated peel of a lemon. Stir the whole very hard;put it into a buttered dish, and bake it two hours. Serve it uphot, and eat it with wine sauce, or with butter and molasses. 

A BOILED INDIAN PUDDING. 

Chop very fine a quarter of a pound of beef suet, and mix it witha pint of sifted Indian meal. Boil a quart of milk with somepieces of cinnamon broken up; strain it, and while it is hot, stirin gradually the meal and suet; add half a pint of molasses. Coverthe mixture and set it away for an hour; then put it to cool. Beatsix eggs, and stir them gradually into the mixture when it iscold; add a grated nutmeg, and the grated peel of a lemon. Tie thepudding in a cloth that has been dipped in hot water and floured;and leave plenty of room for it to swell. Secure it well at thetying place lest the water should get in, which will infalliblyspoil it. Put it into a pot of boiling water, (which must bereplenished as it boils away, ) and boil it four hours at least;but five or six will be better. To have an Indian pudding _verygood_, it should be mixed the night before, (all except theeggs, ) and put on to boil early in the morning. Do not take it outof the pot till immediately before it is wanted. Eat it with winesauce, or with molasses and butter. 

INDIAN PUDDING WITHOUT EGGS. 

Boil some cinnamon in a quart of milk, and then strain it. Whilethe milk is hot, stir into it a pint of molasses, and then add bydegrees a quart or more of Indian meal so as to make a thickbatter. It will be much improved by the grated peel and juice of alarge lemon or orange. Tie it very securely in a thick cloth, leaving room for it to swell, and pasting up the tying-place witha lump of flour and water. Put it into a pot of boiling water, (having ready a kettle to fill it up as it boils away, ) hang itover a good fire, and keep it boiling hard for four or five hours. Eat it warm with molasses and butter. 

This is a very economical, and not an unpalatable pudding; and maybe found convenient when it is difficult to obtain eggs. 

A BAKED PLUM PUDDING. 

Grate all the crumb of a stale six cent loaf; boil a quart of richmilk, and pour it boiling hot over the grated bread; cover it, andlet it steep for an hour; then set it out to cool. In the meantime prepare half a pound of currants, picked, washed, and dried;half a pound of raisins, stoned and cut in half; and a quarter ofa pound of citron cut in large slips; also, two nutmegs beaten toa powder; and a table-spoonful of mace and cinnamon powdered andmixed together. Crush with a rolling-pin half a pound of sugar, and cut up half a pound of butter. When the bread and milk isuncovered to cool, mix with it the butter, sugar, spice andcitron; adding a glass of brandy, and a glass of white wine. Beateight eggs very light, and when the milk is quite cold, stir themgradually into the mixture. Then add, by degrees, the raisins andcurrants, (which must be previously dredged with flour) and stirthe whole very hard. Put it into a buttered dish, and bake it twohours. Send it to table warm, and eat it with wine sauce, or withwine and sugar only. 

In making this pudding, you may substitute for the butter, half apound of beef suet minced as fine as possible. It will be foundbest to prepare the ingredients the day before, covering themclosely and putting them away. 

A BOILED PLUM PUDDING. 

Grate the crumb of a twelve cent loaf of bread, and boil a quartof rich milk with a small bunch of peach leaves in it, then strainit and set it out to cool. Pick, wash and dry a pound of currants, and stone and cut in half a pound of raisins; strew over themthree large table-spoonfuls of flour. Roll fine a pound of brownsugar, and mince as fine as possible three quarters of a pound ofbeef suet. Prepare two beaten nutmegs, and a large table-spoonfulof powdered mace and cinnamon; also the grated peel and the juiceof two large lemons or oranges. Beat ten eggs very light, and(when it is cold) stir them gradually into the milk, alternatelywith the suet and grated bread. 

Add, by degrees, the sugar, fruit, and spice, with a large glassof brandy, and one of white wine. Mix the whole very well, andstir it hard. Then put it into a thick cloth that has been scaldedand floured; leave room for it to swell, and tie it very firmly, pasting the tying-place with a small lump of moistened flour. Putthe pudding into a large pot of boiling water, and boil itsteadily five hours, replenishing the pot occasionally from aboiling kettle. Turn the pudding frequently in the pot. Preparehalf a pound of citron cut in slips, and half a pound of almondsblanched and split in half lengthways. Stick the almonds and thecitron all over the outside of the pudding as soon as you take itout of the cloth. Send it to table hot, and eat it with winesauce, or with cold wine and sugar. 

If there is enough of the pudding left, it may be cut in slices, and fried in butter next day. 

All the ingredients of this plum pudding (except the eggs) shouldbe prepared the day before, otherwise it cannot be made in time toallow of its being sufficiently boiled. 

We have known of a very rich plum pudding being mixed in Englandand sent to America in a covered bowl; it arrived perfectly goodafter a month's voyage, the season being winter. 

A BAKED APPLE PUDDING. 

Take nine large pippin apples; pare and core them whole. Set themin the bottom of a large deep dish, and pour round them a verylittle water, just enough to keep them from burning. Put them intoan oven, and let them bake about half an hour. In the mean time, mix three table-spoonfuls of flour with a quart of milk, a quarterof a pound of brown sugar, and a tea-spoonful of mixed spice. Beatseven eggs very light, and stir them gradually into the milk. Thentake out the dish of apples, (which by this time should be halfbaked, ) and fill up the holes from whence you extracted the cores, with brown sugar; pressing down into each a slice of fresh lemon. Pour the batter round the apples; put the dish again into theoven, and let it bake another half hour; but not long enough forthe apples to fall to pieces; as they should, when done, be softthroughout, but quite whole. Send it to table warm. 

This is sometimes called a _Bird's Nest Pudding_. 

It will be much improved by previously boiling in the milk a smallhandful of peach leaves. Let it get cold before you stir in theeggs. 

BOILED APPLE PUDDING. 

Pare, core, and quarter as many fine juicy apples as will weightwo pounds when done. Strew among them a quarter of a pound ofbrown sugar, and add a grated nutmeg, and the juice and yellowpeel of a large lemon. Prepare a paste of suet and flour, in theproportion of a pound of chopped suet to two pounds of flour. Rollit out of moderate thickness; lay the apples in the centre, andclose the paste nicely over them in the form of a large dumpling;tie it in a cloth and boil it three hours. Send it to table hot, and eat with it cream sauce, or with butter and sugar. 

Any fruit pudding may be made in a similar manner. 

AN EASTERN PUDDING. 

Make a paste of a pound of flour and half a pound of minced suet;and roll it out thin into a square or oblong sheet; trim off theedges so as to make it an even shape. Spread thickly over it somemarmalade, or cold stewed fruit, (which must be made very sweet, )either apple, peach, plum, gooseberry or cranberry. Roll up thepaste, with the fruit spread on it, into a scroll. Secure each endby putting on nicely a thin round piece rolled out from thetrimmings that you cut off the edges of the sheet. Put the puddinginto a cloth, and boil it at least three hours. Serve it up hot, and eat it with cream sauce, or with butter and sugar. 

APPLE DUMPLINGS. 

Take large fine juicy apples. Pare them, and extract the coreswithout dividing the apple. Fill each hole with brown sugar, andsome chips of lemon peel. Also squeeze in some lemon juice. Or youmay fill the cavities with raspberry jam, or with any sort ofmarmalade. Have ready a paste, made in the proportion of a poundof suet, chopped as fine as possible, to two pounds and a half ofsifted flour, well mixed, and wetted with as little water aspossible. Roll out the paste to a moderate thickness, and cut itinto circular pieces, allowing two pieces to each dumpling. Layyour apple on one piece, and put another piece on the top, closingthe paste round the sides with your fingers, so as to cover theapple entirely. This is a better way than gathering up the pasteat one end, as the dumpling is less liable to burst. Boil eachdumpling in a small coarse cloth, which has first been dipped inhot water. There should always be a set of cloths kept for thepurpose. Tie them tightly, leaving a small space for the dumplingto swell. Plaster a little flour on the inside of each tying placeto prevent the water from getting in. Have ready a pot of boilingwater. Put in the dumplings and boil them from three quarters toan hour. Send them to table hot in a covered dish. Do not takethem up till a moment before they are wanted. 

Eat them with cream and sugar, or with butter and sugar. 

You may make the paste with butter instead of suet, allowing apound of butter to two pounds and a quarter of flour. But whenpaste is to be boiled, suet will make it much lighter and finerthan butter. 

Apple dumplings may be made in a very plain manner with potatopaste, and boiled without cloths, dredging the outside of eachdumpling with flour. They should boil about three quarters of anhour when without cloths. 

The apples for dumplings should always be whole, (except thecores;) for if quartered, the pieces will separate in boiling andbreak through the crust. The apples should never be sweet ones. 

RICE DUMPLINGS. 

Pick and wash a pound of rice, and boil it gently in two quarts ofwater till it becomes dry; keeping the pot well covered, and notstirring it. Then take it off the fire, and spread it out to coolon the bottom, of an inverted sieve; loosening the grains lightlywith a fork, that all the moisture may evaporate. Pare a dozenpippins or other, large juicy apples, and scoop out the core. Thenfill up the cavity with marmalade, or with lemon and sugar. Coverevery apple all over with a thick coating of the boiled rice. Tieup each in a separate, cloth, [Footnote: Your pudding and dumplingcloths should be squares of coarse thick linen, hemmed, and withtape strings sewed to them. After using, they should be washed, dried, and ironed; and kept in one of the kitchen drawers, thatthey may be always ready when wanted. ] and put them into a pot ofcold water. They will require about an hour and a quarter afterthey begin to boil; perhaps longer. 

Turn them out on a large dish, and be careful in doing so not tobreak the dumplings. Eat them with cream sauce, or with winesauce, or with butter, sugar, and nutmeg beaten together. 

PIGEON DUMPLINGS OR PUDDINGS. 

Take four pigeons and stuff them with chopped oysters, seasonedwith pepper, salt, mace, and nutmeg. Score the breasts, and loosenall the joints with a sharp knife, as if you were going to carvethem for eating; but do not cut them quite apart. Make asufficient quantity of nice suet paste, allowing a pound of suetto two pounds of flour; roll it out thick, and divide it intofour. Lay one pigeon on each sheet of the paste with the backdownwards, and put at the lower part of the breast a piece ofbutter rolled in flour. Close the paste over the pigeon in theform of a dumpling or small pudding; pouring in at the last a verylittle cold water to add to the gravy. Tie each dumpling in acloth, put them into a pot of hot water, and boil them two hours. Send them to table with made gravy in a boat. 

Partridges or quails may be cooked in this manner; also chickens, which must be accompanied by egg sauce. These dumplings orpuddings will be found very good. 

FINE SUET DUMPLINGS. 

Grate the crumb of a stale six cent loaf, and mix it with nearlyas much beef suet, chopped as fine as possible. Add a gratednutmeg, and two large table-spoonfuls of sugar. Beat four eggswith four table-spoonfuls of white wine or brandy. Mix all welltogether to a stiff paste. Flour your hands, and make up themixture into balls or dumplings about the size of turkey eggs. Have ready a pot of boiling water. Put the dumplings into cloths, and let them boil about half an hour. Serve them hot, and eat themwith wine sauce. 

PLAIN SUET DUMPLINGS. 

Sift two pounds of flour into a pan, and add a salt-spoon of salt. Mince very fine one pound of beef suet, and rub it into the flour. Make it into a stiff dough with a little cold water. Then roll itout an inch thick or rather more. Cut it into dumplings with theedge of a tumbler. Put them into a pot of boiling water, and letthem boil an hour and a half. Send them to table hot, to eat withboiled loin of mutton, or with molasses after the meat is removed. 

INDIAN DUMPLINGS. 

Take a pint of milk, and four eggs well beaten. Stir themtogether, and add a salt-spoon of salt. Then mix in as much siftedIndian meal as will make a stiff dough. Flour your hands; dividethe dough into equal portions, and make it into balls about thesize of a goose egg. Flatten each with the rolling-pin, tie themin cloths, and put them into a pot of boiling water. They willboil in a short time. Take care not to let them go to pieces bykeeping them too long in the pot. 

Serve them up hot, and eat them with corned pork, or with bacon. Or you may eat them with molasses and butter after the meat isremoved. 

If to be eaten without meat, you may mix in the dough a quarter ofa pound of finely chopped suet. 

LIVER DUMPLINGS. 

Take a calf's liver, and chop it very fine. Mix with it half apound of beef suet chopped line also; half a pound of flour; twominced onions; a handful of bread-crumbs; a table-spoonful ofchopped parsley and sweet marjoram mixed; a few blades of mace anda few cloves powdered; and a little pepper and salt. Mix all welltogether. Wet the mixture with six eggs well beaten, and make itup into dumplings, with your hands well floured. Have ready alarge pot of boiling water. Drop the dumplings into it with aladle, and let them boil an hour. Have ready bread-crumbs brownedin butter to poor over them before they go to table. 

HAM DUMPLINGS. 

Chop some cold ham, the fat and lean in equal proportions. Seasonit with pepper and minced sage. Make a crust, allowing half apound of chopped suet; or half a pound of butter to a pound offlour. Roll it out thick, and divide it into equal portions. Putsome minced ham into each, and close up the crust. Have ready apot of boiling water, and put in the dumplings. Boil them aboutthree quarters of an hour. 

LIGHT DUMPLINGS. 

Mix together as much grated bread, butter and beaten egg (seasonedwith powdered cinnamon) as will make a stiff paste. Stir it well. Make the mixture into round dumplings, with your hands wellfloured. Tie up each in a separate cloth, and boil them a shorttime, --about fifteen minutes. Eat them with wine sauce, or withmolasses and butter. 

PLAIN FRITTERS. 

Beat seven eggs very light, and stir them gradually into a quartof milk; add, by degrees, three quarters of a pound, or a pint anda half of sifted flour. Beat the whole very hard. Have ready in afrying-pan over the fire, a large quantity of lard. When the lardhas come to a hard boil, begin to put in the fritters; allowingfor each about a jill of batter, or half a large tea-cup full. They do not require turning, and will be done in a few minutes. Fry as many at a time as the pan will hold. Send them to tablehot, and eat them with powdered cinnamon, sugar, and white wine. Let fresh hot ones be sent in as they are wanted; they chill andbecome heavy immediately. 

Begin to fry the fritters as soon as the batter is mixed, as itwill fall by setting. Near a pound and a half of lard will berequired for the above quantity of fritters. 

APPLE FRITTERS. 

Pave, core, and parboil (in a very little water) some large juicypippins. When half done, take them out, drain them, and mince themvery fine. Make a batter according to the preceding receipt;adding some lemon juice and grated lemon-peel. Stir into thebatter a sufficient quantity of the minced apple to make it verythick. Then fry the fritters in hot lard as before directed. Eatthem with nutmeg and sugar. 

PLAIN PANCAKES. 

Sift half a pound or a pint of flour. Beat seven eggs very light, and stir them gradually into a quart of rich milk. Then add bydegrees the flour, so as to make a thin batter. Mix it verysmooth, pressing out all the lumps with the back of a spoon. Setthe frying-pan over the fire, and when it is hot, grease it with aspoonful of lard. Then put in a ladle full of the batter, and fryit of a light brown, turning it with care to prevent its breaking. Make each pancake large enough to cover the bottom of a dessertplate; greasing the pan every time. Send them to table hot, accompanied by powdered sugar and nutmeg mixed in a small glassbowl. Have wine with them also. 

SWEETMEAT PANCAKES. 

Take a large red beet-root that has been boiled tender; cut it upand pound it in a mortar till you have sufficient juice forcolouring the pancakes. Then make a batter as in the precedingreceipt, and stir into it at the last enough of the beet juice togive it a fine pink colour. Or instead of the beet juice, you mayuse a little cochineal dissolved in a very small quantity ofbrandy. Fry the pancakes in a pan greased with lard or freshbutter; and as fast as they are done, spread thickly over themraspberry jam or any sort of marmalade. Then roll them up nicely, and trim off the ends. Lay them, side by side, on a large dish, and strew powdered sugar over them. Send them to table hot, andeat them with sweetened cream. 

PLAIN CUSTARDS. 

Tie together six or eight peach leaves, and boil them in a quartof milk with a large stick of cinnamon broken up. If you cannotprocure peach leaves, substitute a handful of peach-kernels orbitter almonds, or a vanilla bean split in pieces. When it hasboiled hard, strain the milk and set it away to cool. Beat verylight eight eggs, and stir them by degrees into the milk when itis quite cold, (if warm, the eggs will curdle it, and cause wheyat the bottom, ) and add gradually a quarter of a pound of sugar. Fill your cups with it; set them in a Dutch-oven, and pour roundthem boiling water sufficient to reach nearly to the tops of thecups. Put hot coals under the oven and on the lid, (which must bepreviously heated by standing it up before a hot fire, ) and bakethe custards about twenty minutes. Send them to table cold, withnutmeg grated over each. Or you may bake the whole in one largedish. 

SOFT CUSTARDS. 

Are made in the above manner, except that to a quart of milk youmust have twelve yolks of eggs, and no whites. You may devote tothis purpose the yolks that are left when you have used the whitesfor cocoa-nut or almond puddings, or for lady cake or maccaroons. 

BOILED CUSTARDS. 

Beat eight eggs very light, omitting the whites of four. Mix themgradually with a quart of cold milk and a quarter of a pound ofsugar. Put the mixture into a sauce-pan with a bunch of peachleaves, or a handful of broken up peach-kernels or bitter almonds;the yellow peel of a. Lemon, and a handful of broken cinnamon; oryou may boil in it a vanilla bean. Set it on hot coals, andsimmer it slowly, stirring it all the time. As soon as it comes toa boil, take it immediately off the fire, or it will curdle and belumpy. Then strain it; add eight or ten drops of oil of lemon, andput it into glass cups. You may lay in the bottom of each cup amaccaroon soaked in wine. Grate nutmeg over the top, and send itto table cold. Eat it with tarts or sweetmeats. 

RICE CUSTARD. 

Boil some rice in milk till it is quite dry; thenput it into small tea-cups, (pressing it down hard, ) and when itis cold and has taken the shape of the cups, turn it out into adeep dish, and pour a boiled custard round it. Lay on the top ofeach lump of rice a piece of preserved quince or peach, or a pieceof fruit jelly. In boiling the rice, you may mix with, it raisinsor currants; if so, omit the sweetmeats on the top. 

Another way of boiling custard is to put the mixture into apitches, set it in a vessel of boiling water, place it on hotcoals or in a stove, and let it boil slowly, stirring it all thetime. 

SNOWBALL CUSTARD. 

Make a boiled custard as in the preceding receipts; and when it isdone and quite cold, put it into a deep glass dish. Beat to astiff froth the four whites of eggs that have been omitted in thecustard, adding eight or ten drops of oil of lemon. Drop the frothin balls on the top of the dish of custard, heaping and formingthem with a spoon into a regular size and shape. Do not let themtouch each other. You may lay a fresh, rose leaf on the top ofevery one. 

APPLE CUSTARD. 

Pare, core, and quarter a dozen large juicy pippins. Strew amongthem the yellow peel of a large lemon pared very thin; and stewthem till tender, in a very small portion of water. When done, mash them smooth with the back of a spoon; (you must have a pintand a half of the stewed apple;) mix a quarter of a pound of sugarwith them, and set them away till cold. Beat six eggs very light, and stir them gradually into a quart of rich milk, alternatelywith the stewed apple. Put the mixture into cups, or into a deepdish, and bake it about twenty minutes. Send it to table cold, with nutmeg grated over the top. 

LEMON CUSTARD. 

Take four large ripe lemons, and roll them underyour hand on the table to increase the juice. Then squeeze theminto a bowl, and mix with the juice a very small tea-cup full ofcold water. Use none of the peel. Add gradually sufficient sugarto make it very sweet. Beat twelve eggs till quite light, and thenstir the lemon juice gradually into them, beating very hard at thelast. Put the mixture into cups, and bake it ten minutes. Whendone, grate nutmeg over the top of each, and set them among ice, or in a very cold place. 

These custards being made without milk, can be prepared at a shortnotice; they will be found very fine. 

Orange custards may be made in the same manner. 

GOOSEBERRY CUSTARD. 

Top and tail two quarts of green gooseberries. Stew them in a verylittle water; stirring and mashing them frequently. When they havestewed till entirely to pieces, take them out, and with a woodenspoon press the pulp through a cullender. Stir in (while the pulpis hot) a table-spoonful of butter, and sufficient sugar to makeit very sweet. Beat six eggs very light. Simmer the gooseberrypulp over a gentle fire, and gradually stir the beaten eggs intoit. When it comes to a boil, take it off immediately, stir itvery hard, and set it out to cool. Serve it up cold in glasses orcustard cups, grating some nutmeg; over each. 

ALMOND CUSTARD. 

Scald and blanch half a pound of shelled sweet almonds, and threeounces of shelled bitter almonds; throwing them as you do theminto a large bowl of cold water. Then pound them one at a time ina mortar; pouring in frequently a little rose water to preventtheir oiling, and becoming dark-coloured and heavy. Melt a quarterof a pound of loaf-sugar in a quart of cream or rich milk, andstir in by degrees the pounded almonds. Beat ten eggs very light, and stir them gradually into the mixture; adding a powderednutmeg, and a tea-spoonful of powdered mace and cinnamon mixed. Then put the whole into a pitcher, and place it in a kettle or panof boiling water, the water coming up to the lower part of theneck of the pitcher. Set it over hot coals, and let it boil(stirring it all the time) till it is quite thick, but not till itcurdles. Then take the pitcher out of the water; pour the custardinto a large bowl, and stir it till it cools. Put it into glasscups, and send it to table cold. Sweeten some cream or white ofegg. Beat it to stiff froth, and pile it on the top of thecustards. 

BOILED COCOA-NUT CUSTARD. 

To a pound of grated cocoa-nut allow a pint of unskimmed milk, andsix ounces of white sugar. Beat very light the yolks of six eggs. Stir them gradually into the milk, alternately with the cocoa-nutand sugar. Put the mixture into a pitcher; set it in a vessel ofboiling water; place it on hot coals, and simmer it till it isvery smooth and thick; stirring it all the time. As soon as itcomes to a hard boil, take it off the fire; pour it into a largebowl, and set it out to cool. When cold, put it into glass cups. Beat to a stiff froth the white of egg that was left, and pile iton the custards. 

BAKED COCOA-NUT CUSTARD. 

Grate as much cocoa-nut as will weigh a pound. Mix half a pound ofpowdered white sugar with the milk of the cocoa-nut, or with apint of cream; adding two table-spoonfuls of rose water. Then stirin gradually a pint of rich milk. Beat to a stiff froth the whitesof eight eggs, and stir them into the milk and sugar, a little ata time, alternately with the grated cocoa-nut; add a tea-spoonfulof powdered nutmeg and cinnamon. Then put the mixture into cups, and bake them twenty minutes in a Dutch oven half filled withboiling water. When cold, grate loaf-sugar over them. 

CHOCOLATE CUSTARD. 

Scrape fine a quarter of a pound of the best chocolate, and pouron it a tea-cup of boiling water. Cover it, and let it stand bythe fire till it has dissolved, stirring it twice. Beat eight eggsvery light, omitting the whites of two. Stir them by degrees intoa quart of cream or rich milk, alternately with the meltedchocolate, and three table-spoonfuls of powdered white sugar. Patthe mixture into cups, and bake it about ten minutes. Send them totable cold, with sweetened cream, or white of egg beaten to astiff froth, and heaped on the top of each custard. 

MACCAROON CUSTARDS. 

These must he made in china custard cups. Put a maccaroon in thebottom of each cup, and pour on it a table-spoonful of white wine. Mix together a pint of cream, and a pint of milk; and boil themwith a large stick of cinnamon broken up, and a small bunch ofpeach leaves or a handful of broken bitter almonds. Then strainthe milk; stir in a quarter of a pound of white sugar, and set itaway to cool. Beat very light eight eggs, (omitting the whites offour, ) and stir them gradually into the cream and milk when quitecold. Fill your cups with the mixture, (leaving the maccaroons atthe bottom, ) and set them in a Dutch oven or iron baking pan, which must be half full of boiling water. Heat the oven-lid first, by standing it up before a hot fire; then put it on, spreadingcoals over the top. Place sufficient coals under the oven, andbake the custards about ten minutes. When cold, heap beaten whiteof egg on the top of each. These custards are very fine. 

SYLLABUB, OR WHIPT CREAM. 

Pare off very thin the yellow rind of four large lemons, And layit in the bottom of a deep dish. Squeeze the juice of the lemonsinto a large bowl containing a pint of white wine, and sweeten itwith half a pound of powdered loaf-sugar Then, by degrees, mix ina quart of cream. Pour the whole into the dish in which you havelaid the lemon-peel, and let the mixture stand untouched for threehours. Then beat it with rods to a stiff froth, (first taking outthe lemon-peel, ) and having put into each of your glasses a table-spoonfulor more of fruit jelly, heap the syllabub upon it so asto stand up high at the top. This syllabub, if it can be kept in acold place, may be made the day before you want to use it. 

COUNTRY SYLLABUB. 

Mix half a pound of white sugar with a pint of fine sweet cider, or of white wine; and grate in a nutmeg. Prepare them in a largebowl, just before milking time. Then let it be taken to the cow, and have about three pints milked into it; stirring itoccasionally with a spoon. Let it be eaten before the frothsubsides. If you use cider, a little brandy will improve it. 

A TRIFLE. 

Place half a pound of maccaroons or Naples biscuits at the bottomof a large glass bowl. Pour on them as much white wine as willcover and dissolve them. Make a rich custard, flavoured withbitter almonds or peach leaves; and pour it when cold on themaccaroons; the custard may be either baked or boiled. Then add alayer of marmalade or jam. Take a quart of cream, mix with it aquarter of a pound of sugar, and half a pint of white wine, andwhip it with rods to a stiff froth; laying the froth (as youproceed) on an inverted sieve, with a dish under it to catch thecream that drips through; which must be saved and whipped overagain. Instead of rods you may use a little tin churn. Pile thefrothed cream upon the marmalade in a high pyramid. To ornamentit, --take preserved water-melon rind that has been cut into leavesor flowers; split them nicely to make them thinner and lighter;place a circle or wreath of them round the heap of frothed cream, interspersing them with spots of stiff red currant jelly. Stick onthe top of the pyramid a sprig of real flowers. 

FLOATING ISLAND. 

Take a quart of rich cream, and divide it in half. Sweeten onepint of it with loaf-sugar, and stir into it sufficient currantjelly to colour it of a fine pink. Put it into a glass bowl, andplace in the centre a pile of sliced almond-sponge cake, or oflady cake; every slice spread thickly with raspberry jam ormarmalade, and laid evenly one on another. Have ready the otherpint of cream, flavoured with a few drops of oil of lemon, andbeaten with rods to a stiff froth. Heap it all over the pile ofcake, so as entirely to cover it. 

A RASPBERRY CHARLOTTE. 

Take a dozen of the square or oblong sponge-cakes that arecommonly called Naples biscuits. They should be quite fresh. Spread over each a thick layer of raspberry jam, and place them inthe bottom and round the sides of a glass bowl. Take the whites ofsix eggs, and mix with them six table-spoonfuls of raspberry orcurrant jelly. Beat the egg and jelly with rods till very light, and then fill up the bowl with it. For this purpose, cream (if youcan conveniently procure it) is still better than white of egg. 

You may make a charlotte with any sort of jam, marmalade, or fruitjelly. It can be prepared at a short notice, and is very generallyliked. 

A PLUM CHARLOTTE. 

Stone a quart of ripe plums, and stew them with a pound of brownsugar. Cut slices of bread and butter and lay them in the bottomand round the sides of a large bowl or deep dish. Pour in theplums boiling hot, cover the bowl, and set it away to coolgradually. When, quite cold, send it to table, and eat it withcream. 

CLOTTED CREAM. 

Mix together a jill of rich milk, a large wine glass of rosewater, and four ounces of white sugar. Add to it the beaten yolksof two eggs. Stir the mixture into a quart of the best cream; setit over hot coals, and let it just come to a boil, stirring it allthe time. Then take it off, pour it into a glass bowl, and set itaway to get cold. Eat it with fresh strawberries, raspberries, orwith any sort of sweetmeats. 

LEMON CREAM. 

Beat well together a quart of thick cream and the yolks of eighteggs. Then gradually beat in half a pound of powdered loaf-sugar, and the grated rind of three large lemons. Put the mixture into aporcelain skillet, and set it on hot coals till it comes to aboil; then take it off, and stir it till nearly cold. Squeeze thejuice of the lemons into a bowl; pour the cream upon it, andcontinue to stir it till quite cold. You may serve it up in aglass bowl, in glass cups, or in jelly glasses. Eat it with tartsor sweetmeats. 

ORANGE CREAM. 

Beat very light six eggs, omitting the whites of two. Have ready apint of orange juice, and stir it gradually into the beaten egg, alternately with a pound of powdered loaf-sugar. Put into aporcelain skillet the yellow rind of one orange, pared very thin;pour the mixture upon it, and set it over a slow fire. Simmer itsteadily, stirring it all the time; but when nearly ready to boil, take it off, remove the orange-peel, and put the mixture intoglasses to get cold. 

CURDS AND WHEY. 

Take a piece of rennet about three inches square, and wash it intwo or three cold waters to get off the salt; wipe it dry, andfasten a string to one corner of it. Have ready in a deep dish orpan, a quart of unskimmed milk that has been warmed but notboiled. Put the rennet into it, leaving the string hanging outover the side, that you may know where to find it. Cover the pan, and set it by the fire-side or in some other warm place. When themilk becomes a firm mass of curd, and the whey looks clear andgreenish, remove the rennet as gently as possible, pulling it outby the string; and set the pan in ice, or in a very cold place. Send to table with it a small pitcher of white wine, sugar andnutmeg mixed together; or a bowl of sweetened cream, with nutmeggrated over it. 

You may keep rennet in white wine; cutting it in small pieces, andputting it into a glass jar with wine enough to cover it well. Either the wine or the rennet will be found good for turning milk;but do not put in both together, or the curd will become so hardand tough, as to be uneatable. 

Rennets properly prepared and dried, are sold constantly in thePhiladelphia markets. The cost is trifling; and it is well to haveone always in the house, in case of being wanted to make whey forsick persons. They will keep a year or more. 

LEMON ICE CREAM. 

Have ready two quarts of very rich thick cream, and take out apint. Stir gradually into the pint, a pound of the best loaf-sugarpowdered fine; and the grated rind and the juice of four ripelemons of the largest size, or of five or six smaller ones. If youcannot procure the fruit, you may flavour the cream with essenceor oil of lemon; a tea-spoonful or more, according to itsstrength. The strongest and best essence of lemon is the white orwhitish; when tinged with green, it is comparatively weak, havingbeen diluted with water; if quite green, a large tea-spoonful willnot communicate as much flavour as five or six drops of the white. After you have mixed the pint of cream with the sugar and lemon, beat it gradually and hard into the remaining cream, that is, thethree pints. Cover it, and let it stand to infuse from half anhour to an hour. Then taste it, and if you think it necessary, stir in a little more lemon juice or a little more sugar. Strainit into the freezer through a fine strainer, (a tin one with smallclose holes is best, ) to get rid of the grated lemon-peel, whichif left in would prevent the cream from being smooth. Cover thefreezer, and stand it in the ice cream tub, which should be filledwith a mixture, in equal quantities, of coarse salt, and icebroken up as small as possible, that it may lie close and compactround the freezer, and thus add to its coldness. Snow, when it canbe procured, is still better than ice to mix with the salt. Itshould be packed closely into the tub, and pressed down hard. Keepturning the freezer about by the handle till the cream is frozen, which it will generally be in two hours. Occasionally open the lidand scrape down the cream from the sides with a long-handled tinspoon. Take care that no salt gets in, or the cream will bespoiled. When it is entirely frozen, take it out of the freezerand put it into your mould; set it again in the tub, (which mustbe filled with fresh ice and salt, ) and leave it undisturbed tillyou want it for immediate use. This second freezing, however, should not continue longer than two hours, or the cream willbecome inconveniently and unpleasantly hard, and have much of theflavour frozen out of it. Place the mould in the ice tub, with thehead downwards, and cover the tub with pieces of old carpet whilethe second freezing is going on. When it has arrived at the properconsistence, and it is time to serve it up, dip a cloth in hotwater, and wrap it round the mould for a few moments, to loosenthe cream and make it come out easily; setting the mould on aglass or china dish. If a pyramid or obelisk mould, lift itcarefully off the top. If the mould or form represents doves, dolphins, lap-dogs, fruit baskets, &c. It will open down themiddle, and must be taken off in that manner. Serve it upimmediately lest it begin to melt. Send round sponge-cake with it, and wine or cordials immediately after. 

If you have no moulds, but intend serving it up in a large bowl orin glasses, it must still be frozen twice over; otherwise it canhave no smoothness, delicacy, or consistence, but will be roughand coarse, and feel in the mouth like broken icicles. The secondfreezing (if you have no mould) must be done in the freezer, whichshould be washed out, and set again in the tub with fresh ice andsalt. Cover it closely, and let the cream stand in it untouched, but not less than two hours. When you put it into glasses, heap ithigh on the top. 

Begin to make ice cream about five or six hours before it iswanted for use. If you commence it too early, it may probably beinjured by having to remain too long in the second freezing, as itmust not be turned out till a few moments before it is served up. In damp weather it requires a longer time to freeze. 

If cream is scarce, mix with it an equal quantity of rich milk, and then add, for each quart, two table-spoonfuls of powderedarrow-root rubbed smooth in a little cold milk. Orange ice creamis made in the same manner as lemon. 

STRAWBERRY ICE CREAM. 

Take two quarts of ripe strawberries; hull them, and put them intoa deep dish, strewing among them half a pound of powdered loaf-sugar. Cover them, and let them stand an hour or two. Then mashthem through a sieve till you have pressed out all the juice, andstir into it half a pound more of powdered sugar, or enough tomake it very sweet, and like a thick syrup. Then mix it by degreeswith two quarts of rich cream, beating it in very hard. Put itinto a freezer, and proceed as in the foregoing receipt. In twohours, remove it to a mould, or take it out and return it again tothe freezer with fresh salt and ice, that it may be frozen asecond time. In two hours more, it should be ready to turn out. 

RASPBERRY ICE CREAM. 

Is made according to the preceding receipt. 

PINE-APPLE ICE CREAM. 

To each quart of cream allow a large ripe pine-apple, and a poundof powdered loaf-sugar. Pare the pine-apple, slice it very thin, and mince it small. Lay it in a deep dish and strew the sugaramong it. Cover the dish, and let the pine-apple lie in the sugarfor two or three hours. Then strain it through a sieve, mashingand pressing out all the juice. Stir the juice gradually into thecream, beating it hard. Put it into the freezer, and let it betwice frozen before it is served up. 

VANILLA ICE CREAM. 

Split up half a vanilla bean, and boil it slowly in half a pint ofmilk till all the flavour is drawn out, which you may know bytasting it. Then mix into the milk half a pound of powdered loaf-sugar, and stir it very hard into a quart of rich cream. Put itinto the freezer, and proceed as directed in the receipt for LemonIce Cream; freezing it twice. 

ALMOND ICE CREAM. 

Take six ounces of bitter almonds, (sweet ones will not do, )blanch them, and pound them in a mortar, adding by degrees alittle rose water. Then boil them gently in a pint of cream tillyou find that it is highly flavoured with them. Then pour thecream into a bowl, stir in a pound of powdered loaf-sugar, coverit, and set it away to cool gradually; when it is cold, strain itand then stir it gradually and hard into three pints of cream. Putit into the freezer, and proceed as directed in the first icecream receipt. Freeze it twice. It will be found very fine. 

Send round always with ice cream, sponge cake or Savoy biscuits. Afterwards wine, and cordials, or liqueurs as they are nowgenerally called. 

ICE ORANGEADE. 

Take a pint and a half of orange juice, and mix it with half apint of clear or filtered water. Stir in half a pound of powderedloaf-sugar. Pare very thin the yellow rind of six deep-colouredoranges, cut in pieces, and lay it at the bottom of a bowl ortureen. Pour the orange juice and sugar upon it; cover it, and letit infuse an hour. Then strain the liquid into a freezer, andproceed as for ice cream. When it is frozen, put it into a mould, (it will look best in the form of a pine-apple, ) and freeze it asecond time. Serve it in glass cups, with any sort of very nicesweet cakes. 

ICE LEMONADE. 

May be made in the above manner, but with a larger proportion ofsugar. 

The juice of pine-apples, strawberries, raspberries, currants andcherries, may be prepared and frozen according to the abovereceipts. They will freeze in a shorter time than if mixed withcream, but are very inferior in richness. 

BLANC-MANGE. 

Put into a bowl an ounce of isinglass; (in warm weather you musttake an ounce and a quarter;) pour on as much rose water as willcover the isinglass, and set it on hot ashes to dissolve. [Footnote: You may make the stock for blanc-mange withoutisinglass, by boiling four calves' feet in two quarts of watertill reduced one half, and till the meat is entirely to rags. Strain it, and set it away till next day. Then clear it from thefat and sediment; cut it into pieces and boil it with the creamand the other ingredients. When you take it from the fire, andstrain it into the pitcher, keep stirring it till it gets cold. ]Blanch a quarter of a pound of shelled almonds, (half sweet andhalf bitter, ) and beat them to a paste in a mortar, (one at atime, ) moistening them all the while with a little rose water. Stir the almonds by degrees into a quart of cream, alternatelywith half a pound of powdered white sugar; add a large tea-spoonfulof beaten mace. Put in the melted isinglass, and stir thewhole very hard. Then put it into a porcelain skillet, and let itboil fast for a quarter of an hour. Then strain it into a pitcher, and pour it into your moulds, which must first be wetted with coldwater. Let it stand in a cool place undisturbed, till it hasentirely congealed, which will be in about five hours. Then wrap acloth dipped in hot water round the moulds, loosen the blanc-mangeround the edges with a knife, and turn it out into glass dishes. It is best to make it the day before it is wanted. 

Instead of using a figure-mould, you may set it to congeal in tea-cupsor wine glasses. 

Blanc-mange may be coloured green by mixing with the cream alittle juice of spinage; cochineal which has been infused in alittle brandy for half an hour, will colour it red; and saffronwill give it a bright yellow tinge. 

CARRAGEEN BLANC-MANGE. 

This is made of a sea-weed resembling moss, that is found in largequantities on some parts of our coast, and is to be purchased inthe cities at most of the druggists. Carrageen costs but little, and is considered extremely salutary for persons of delicateconstitutions. Its glutinous nature when boiled, renders it verysuitable for blanc-mange. 

From a quart of rich unskimmed milk take half a pint. Add to thehalf pint two ounces of bitter almonds, blanched and pounded; halfa nutmeg; and a large stick of cinnamon, broken up; also eight ornine blades of mace. Set it in a closed pan over hot coals, andboil it half an hour. In the mean time, wash through two or three_cold_ waters half a handful of carrageen, (if you put in toomuch it will communicate an unpleasant taste to the blanc-mange, )and add it to the pint and a half of cold milk. Then when it issufficiently flavoured, stir in the boiled milk, adding graduallyhalf a pound of powdered sugar, and mix the whole very well. Setit over the fire, and keep it boiling hard five minutes from thetime it has come to a boil. Then strain it into a pitcher; wetyour moulds or cups with cold water, put the blanc-mange intothem, and leave it undisturbed till it congeals. 

After washing the sea-weed, you must drain it well, and shake thewater from the sprigs. You may flavour the mixture (_after_it is boiled and strained) with rose-water or peach-water, stirredin at the last. 

ARROW ROOT BLANC-MANGE. 

Take a tea-cup full of arrow root, put it into a large bowl, anddissolve it in a little cold water. When it is melted, pour offthe water, and let the arrow root remain undisturbed. Boil in halfa pint of unskimmed milk, (made very sweet with white sugar, ) abeaten nutmeg, and eight or nine blades of mace, mixed with thejuice and grated peel of a lemon. When it has boiled long enoughto be highly flavoured, strain it into a pint and a half of veryrich milk or cream, and add a quarter of a pound of sugar. Boilthe whole for ten minutes; then strain it, boiling hot, over thearrow roof. Stir it well and frequently till cold; then put itinto moulds and let it set to congeal. 

JAUNE-MANGE. 

Put two ounces of isinglass into a pint of water, and boil it tillit has dissolved. Then strain it into a porcelain skillet, and addto it half a pint of white wine; the grated peel and juice of twolarge deep-coloured oranges; half a pound of loaf-sugar; and theyolks only of eight eggs that have been well beaten. Mix the wholethoroughly; place it on hot coals and simmer it, stirring it allthe time till it boils hard. Then take it off directly, strain it, and put it into moulds to congeal. 

CALVES' FOOT JELLY. 

The best calves' feet for jelly are those that have had the hairremoved by scalding, but are not skinned; the skin containing agreat deal of glutinous matter. In Philadelphia, unskinned calves'feet are generally to be met with in the lower or Jersey market. 

Boil a set of feet in four quarts of cold water; (if the feet havebeen skinned allow but three quarts;) they should boil slowly tillthe liquid is reduced to two quarts or one half the originalquantity, and the meat has dropped in rags from the bone. Thenstrain the liquid; measure and set it away in a large earthen panto get cold; and let it rest till next morning. Then, if you donot find it a firm cake of jelly, boil it over again with an ounceof isinglass, and again set it away till cold and congealed. Remove the sediment from the bottom of the cake of jelly, andcarefully scrape off all the fat. The smallest bit of fat willeventually render it dull and cloudy. Press some clean blottingpaper all over it to absorb what little grease may yet remain. Then cut the cake of jelly into pieces, and put it into aporcelain kettle to melt over the fire. To each quart allow apound of broken up loaf-sugar, a pint of Madeira wine, and a largeglass of brandy; three large sticks of the best Ceylon cinnamonbroken up, (if common cinnamon, use four sticks, ) the grated peeland juice of four large lemons; and lastly, the whites of foureggs strained, but not beaten. In breaking the eggs, take care toseparate them so nicely that none of the yellow gets into thewhite; as the smallest portion of yolk of egg will prevent thejelly from being perfectly clear. Mix all the ingredients welltogether, and put them to the jelly in the kettle. Set it on thefire, and boil it hard for twenty minutes, but do not stir it. Then throw in a tea-cup of cold water, and boil it five minuteslonger; then take the kettle off the fire, and set it aside, keeping it closely covered for half an hour; this will improve itsclearness. Take a large white flannel jelly-bag; suspend it by thestrings to a wooden frame made for such purposes, or to the legsof a table. Pour in the mixture boiling hot, and when it is allin, close up the mouth of the bag that none of the flavour mayevaporate. Hang it over a deep white dish or bowl, and let it dripslowly; but on no account squeeze the bag, as that will certainlymake the jelly dull and cloudy. If it is not clear the first time, empty the bag, wash it, put in the jelly that has dripped into thedish, and pass it through again. Repeat this till it is clear. Youmay put it into moulds to congeal, setting them in a cold place. When it is quite firm, wrap a cloth that has been dipped in hotwater, round the moulds to make the jelly turn out easily. But itwill look much better, and the taste will be more lively, if youbreak it up after it has congealed, and put it into a glass bowl, or heap it in jelly glasses Unless it is broken, its sparklingclearness shows to little advantage. 

After the clear jelly has done dripping, you may return theingredients to the kettle, and warm them over again for about fiveminutes. Then put them into the bag (which you may now squeezehard) till all the liquid is pressed out of it into a second dishor bowl. This last jelly cannot, of course, be clear, but it willtaste very well, and may be eaten in the family. 

A pound of the best raisins picked and washed, and boiled with theother ingredients, is thought by many persons greatly to improvethe richness and flavour or calves' feet jelly. They must be putin whole, and can be afterwards used for a pudding. 

Similar jelly may be made of pigs' or sheep's feet; but it is notso nice and delicate as that of calves. 

By boiling two sets, or eight calves' feet in five quarts ofWater, you may be sure of having the jelly very firm. In dampweather it is sometimes very difficult to get it to congeal if youuse but one set of feet; there is the same risk if the weather ishot. In winter it maybe made several days before it is to beeaten. In summer it will keep in ice for two days; perhaps longer. 

TO PRESERVE CREAM. 

Take four quarts of new cream; it must he of the richest quality, and have no milk mixed with it. Put it into a preserving kettle, and simmer it gently over the fire; carefully taking off whateverscum may rise to the top, till nothing more appears. Then stir, gradually, into it four pounds of double-refined loaf-sugar thathas been finely powdered and sifted. Let the cream and sugar boilbriskly together half an hour; skimming it, if necessary, andafterwards stirring it as long as it continues on the fire. Put itinto small bottles; and when it is cold, cork it, and secure thecorks with melted rosin. This cream, if properly prepared, willkeep perfectly good during a long sea voyage. 

ITALIAN CREAM. 

Put two pints of cream into two bowls. With one bowl mix sixounces of powdered loaf-sugar, the juice of two large lemons, andtwo glasses of white wine. Then add the other pint of cream, andstir the whole very hard. Boil two ounces, of isinglass with, foursmall tea-cups full of water, till it is reduced to one half. Thenstir the isinglass lukewarm, into the other ingredients, and putthem into a glass dish to congeal. 

CHOCOLATE CREAM. 

Melt six ounces of scraped chocolate and four ounces of whitesugar in half a pint of boiling; water. Stir in an ounce ofdissolved isinglass. When the whole has boiled, pour it into amould. 

COLOURING FOR CONFECTIONARY. 

RED. 

Take twenty grains of cochineal, and fifteen grains of cream oftartar finely powdered; add to them a piece of alum the size of acherry stone, and boil them with a jill of soft water, in anearthen vessel, slowly, for half an hour. Then strain it throughmuslin, and keep it tightly-corked in a phial. 

COCHINEAL FOR PRESENT USE. 

Take two cents' worth of cochineal. Lay it on a flat plate, andbruise it with the blade of a knife. Put it into half a tea-cup ofwhite brandy. Let it stand a quarter of an hour, and then filterit through fine muslin. 

YELLOW COLOURING. 

Take a little saffron, put it into an earthen vessel with a verysmall quantity of cold soft water, and let it steep till thecolour of the infusion is a bright yellow. Then strain it. Theyellow seeds of lilies will answer nearly the saffron's purpose. 

GREEN. 

Take fresh spinach or beet leaves, and pound them in a marblemortar. If you want it for immediate use, take off the green frothas it rises, and mix it with the article you intend to colour. Ifyou wish to keep it a few days, take the juice when you havepressed out a tea-cup full, and adding to it a piece of alum thesize of a pea, give it a boil in a sauce-pan. 

WHITE

Blanch some almonds, soak them in cold water, and then pound themto a smooth paste in a marble mortar; adding at intervals a littlerose water. Thick cream will communicate a white colour. 

These preparations may be used for jellies, ice creams, blanc-mange, syllabubs, icing for cakes; and for various articles ofconfectionary. 

CAKES, ETC. 

GENERAL OBSERVATIONS. 

Unless you are provided with proper and convenient utensils andmaterials, the difficulty of preparing cakes will be great, and inmost instances a failure; involving disappointment, waste of time, and useless expense. Accuracy in proportioning the ingredients isindispensable; and therefore scales and weights, and a set of tinmeasures (at least from a quart down to a jill) are of the utmostimportance. A large sieve for flour is also necessary; and smallerones for sugar and spice. There should be a marble mortar, or oneof lignum vitae, (the hardest of all wood;) those of iron (howeverwell, tinned) are apt to discolour the articles pounded in them. Spice may be ground in a mill kept, exclusively for that purpose. Every kitchen should be provided with spice-boxes. You should havea large grater for lemon, cocoa-nut, &c. , and a small one fornutmeg. Butter and sugar cannot be stirred together convenientlywithout a spaddle or spattle, which is a round stick flattened atone end; and a deep earthen pan with sides nearly straight. Forbeating eggs, you should have hickory rods or a wire whip, andbroad shallow earthen pans. Neither the eggs, nor the butter andsugar should be beaten, in tin, as the coldness of the metal willprevent them from becoming light. 

For baking large cakes, the pans (whether of block tin or earthen)should have straight sides; if the aides slope inward, there willbe much difficulty in icing the cake. Pans with a hollow tubegoing up from the centre, are supposed to diffuse the heat moreequally through the middle of the cake. Buns and some other cakesshould be baked in square shallow pans of block tin or iron. Little tins for queen cakes, &c. Are most convenient when of around or oval shape. All baking pans, whether large or small, should be well greased with butter or lard before the mixture isput into them, and should be filled but little more than half. Youshould have at least two dozen little tins, that a second supplymay be ready for the oven, the moment the first is taken out. Youwill also want tin cutters for cakes that are rolled out in dough. 

All the utensils should be cleaned and put away as soon as theyare done with. They should be all kept together, and, if possible, not used for any other purposes. [Footnote: All the utensilsnecessary for cake and pastry-making, (and for the other branchesof cooking, ) may be purchased in Philadelphia; at Gideon Cox'shousehold store in Market street, No. 335, two doors below Ninth. Every thing of the sort will be found there in great variety, ofgood quality, and at reasonable prices. ]

As it is always desirable that, cake-making should be commenced atan early hour, it is well on the day previous to ascertain if allthe materials are in the house; that there may be no unnecessarydelay from sending or waiting for them in the morning. Wastefulness is to be avoided in every thing; but it is utterlyimpossible that cakes can be good (or indeed any thing else)without a liberal allowance of good materials. Cakes arefrequently rendered hard, heavy, and uneatable by a misplacedeconomy in eggs and butter; or tasteless and insipid for want oftheir due seasoning of spice, lemon, &c. 

Use no flour but the best superfine; if the flour is of inferior. Quality, the cakes will he heavy, ill-coloured, and unfit to eat. Even the best flour should always be sifted. No butter that is notfresh and good; should ever be put into cakes; for it will givethem a disagreeable taste which can never be disguised by theother ingredients. Even when of excellent quality, the butter willbe improved by washing it in cold, water, and squeezing andpressing it. Except for gingerbread, use only white sugar, (forthe finest cakes the best loaf, ) and have it pulverized bypounding it in a mortar, or crushing it on the paste-board with therolling-pin. It should then be sifted. In mixing butter and sugar, sift the sugar into a deep pan, cut up the butter in it, set it ina warm place to soften, and then stir it very hard with thespaddle, till it becomes quite light, and of the consistence ofcream. In preparing eggs, break them one at a time, into a saucer, that, in case there should be a bad one among them, it may notspoil the others. Put them into a broad shallow pan, and beat themwith rods or with a wire whisk, not merely till they froth, butlong afterwards, till the froth subsides, and they become thickand smooth like boiled custard. White of egg by itself may bebeaten with small rods, or with a three-pronged fork, or a broadknife. It is a very easy process, and should be continued till theliquid is all converted into a stiff froth so firm that it willnot drop from the rods when held up. In damp weather it issometimes difficult to get the froth stiff. 

The first thing to be done in making cake, is to weigh or measureall the ingredients. Next sift the flour, powder the sugar, poundor grind the spice, and prepare the fruit; afterwards mix and stirthe butter and sugar, and lastly beat the eggs; as, if allowed tostand any time, they will fall and become heavy. When all theingredients are mixed together, they should be stirred very hardat the last; and (unless there is yeast in the cake) the sooner itis put into the oven the better. While baking, no air should beadmitted to it, except for a moment, now and then, when it isnecessary to examine if it is baking properly, For baking; cakes, the best guide is practice and experience; so much depending onthe state of the fire, that it is impossible to lay down anyinfallible rules. 

If you bake in a Dutch oven, let the lid be first heated bystanding it up before the fire; and cover the inside of the bottomwith sand or ashes, to temper the heat. For the same purpose, whenyou bake in a stove, place bricks under the pans. Sheets of ironwithout sides will be found very useful for baking small flatcakes. For cakes of this description, the fire should be brisk; ifbaked slowly, they will spread, lose their shape, and run intoeach other. For all cakes, the heat should be regular and even; ifone part of the oven is cooler than another, the cake will bakeimperfectly, and have heavy streaks through it. Gingerbread (onaccount of the molasses) is more apt to scorch and burn than anyother cake; therefore it should he baked with a moderate fire. 

It is safest, when practicable, to send all large cakes to aprofessional baker's; provided they can be put immediately intothe oven, as standing will spoil them. If you bake them at home, you will find that they are generally done when they cease to makea simmering noise; and when on probing them to the bottom with atwig from a broom, or with the blade of the knife, it comes outquite clean. The fire should then be withdrawn, and the cakeallowed to get cold in the oven. Small cakes should be laid tocool on an inverted sieve. It may be recommended to novices in theart of baking, to do every thing in little tins or in very shallowpans; there being then less risk than with a large thick cake. Inmixing batter that is to be baked in small cakes; use lessproportion of flour. 

Small cakes should be kept' closely covered in stone jars. Forlarge ones, you should have broad stone pans with close lids, orelse tin boxes. All cakes that are made with yeast should be eatenquite fresh; so also should sponge cake. Some sorts may be kept aweek; black cake much longer. 

BLACK CAKE. 

Prepare two pounds of currants by picking them clean, washing anddraining them, through a cullender, and then spreading them out ona large dish to dry before the fire or in the sun, placing thedish in a slanting position. Pick and stone two pounds of the bestraisins, and cut them in half. Dredge the currants (when they aredry) and the raisins thickly with flour to prevent them fromsinking in the cake. Grind or powder as much cinnamon as will makea large gravy-spoonful when done; also a table-spoonful of maceand four nutmegs; sift these spices, and mix them all together ina cup. Mix together two large glasses of white wine, one of brandyand one of rose water, and cut a pound of citron into large slips. Sift a pound of flour into one pan, and a pound of powdered loaf-sugarinto another. Cut up among the sugar a pound of the bestfresh butter, and stir them to a cream. Beat twelve eggs tillperfectly thick and smooth, and stir them gradually into thebutter and sugar, alternately with the flour. Then add by degrees, the fruit, spice and liquor, and stir the whole very hard at thelast. Then put the mixture into a well-buttered tin pan withstraight or perpendicular sides. Put it immediately into amoderate oven, and bake it at least four hours. When done, let itremain in the oven to get cold; it will be the better for stayingin all night. Ice it next morning; first dredging the outside allover with flour, and then wiping it with a towel. This will makethe icing stick. 

ICING. 

A quarter of a pound of finely powdered loaf-sugar, of the whitestand best quality, is the usual allowance to one white of egg. Forthe cake in the preceding receipt, three quarters of a pound ofsugar and the whites of three eggs will be about the properquantity. Beat the white of egg by itself till it stands alone. Have ready the powdered sugar, and then beat it hard into thewhite of egg, till it becomes thick and smooth; flavouring it asyou proceed with a few drops of oil of lemon, or a little extractof roses. Spread it evenly over the cake with a broad knife or afeather; if you find it too thin, beat in a little more powderedsugar. Cover with it thickly the top and sides of the cake, takingcare not to have it rough and streaky. To ice well requires skilland practice. When the icing is about half dry, put on theornaments. You may flower it with coloured sugar-sand ornonparels; but a newer and more elegant mode is to decorate itwith, devices and borders in white sugar; they can be procured atthe confectioners, and look extremely well on icing that has beentinted with pink by the addition of a little cochineal. 

You may colour icing of a pale or deep yellow, by rubbing thelumps of loaf-sugar (before they are powdered) upon the outside ofa large lemon or orange. This will also flavour it finely. 

Almond icing, for a very fine cake, is made by mixing graduallywith the white of egg and sugar, some almonds, half bitter andhalf sweet, that have been pounded in a mortar with rose water toa smooth paste. The whole must be well incorporated, and spreadover the cake near half an inch thick. It must be set in a cooloven to dry, and then taken out and covered with a smooth plainicing of sugar and white of egg. 

Whatever icing is left, may be used to make maccaroons or kisses. 

POUND CAKE. 

Prepare a table-spoonful of powdered cinnamon, a tea-spoonful ofpowdered mace, and two nutmegs grated or powdered. Mix together ina tumbler, a glass of white--wine, a glass of brandy, and a glassof rose water. Sift a pound of the finest flour into a broad pan, and powder a pound of loaf-sugar. Put the sugar into a deep pan, and cut up in it a pound of fresh butter. Warm them by the firetill soft; and then stir them to a cream. When they are perfectlylight, add gradually the spice and liquor, a little at a time. Beat ten eggs as light as possible, and stir them by degrees intothe mixture, alternately with the flour. Then add twelve drops ofoil of lemon; or more, if it is not strong. Stir the whole veryhard; put it into a deep tin pan with straight or upright sides, and bake it in a moderate oven from two to three hours. If bakedin a Dutch oven, take off the lid when you have ascertained thatthe cake is quite done, and let it remain in the oven to coolgradually. If any part is burnt, scrape it off as soon as cold. 

It may be iced either warm or cool; first dredging the cake withflour and then wiping it off. It will be best to put on two coatsof icing; the second coat not till the first is entirely dry. Flavour the icing with essence of lemon, or with extract of roses. 

This cake will be very delicate if made with a pound of rice flourinstead of wheat. 

INDIAN POUND CAKE. 

Sift a pint of fine yellow Indian meal, and half a pint of wheatflour, and mix them well together. Prepare a nutmeg beaten, andmixed with a table-spoonful of powdered cinnamon. Stir togethertill very light, half a pound of powdered white sugar; and half apound of fresh butter; adding the spice, with a glass of whitewine, and a glass of brandy. Having beaten eight eggs as light aspossible, stir them into the butter and sugar, a little at a timein turn with the meal. Give the whole a hard stirring at the last;put it into a well-buttered tin pan, and bake it about an hour anda half. 

This cake (like every thing else in which Indian meal is aningredient) should be eaten quite fresh; it is then very nice. When stale, (even a day old, ) it becomes dry and rough as if madewith saw-dust. 

QUEEN CAKE. 

Sift fourteen ounces of the finest flour, being two ounces lessthan a pound. Cakes baked in little tins, should have a smallerproportion of flour than those that are done in large loaves. Prepare a table-spoonful of beaten cinnamon, a tea-spoonful ofmace, and two beaten nutmegs; and mix them all together whenpowdered. Mix in a tumbler, half a glass of white wine, half aglass of brandy, and half a glass of rose water. Powder a pound ofloaf-sugar, and sift it into a deep pan; cut up in it a pound offresh butter; warm them by the fire, and stir them to a cream. Addgradually the spice and the liquor. Beat ten eggs very light, andstir them into the mixture in turn with the flour. Stir in twelvedrops of essence of lemon, and beat the whole very hard. Buttersome little tins; half fill them with the mixture; set them into abrisk oven, and cake them about a quarter of an hour. When done, they will shrink from the sides of the tins. After you turn themout, spread them on an inverted sieve to cool. If you haveoccasion to fill your tins a second time, scrape and wipe themwell before they are used again. 

Make an icing flavoured with oil of lemon, or with extract ofroses; and spread two coats of it on the queen cakes. Set them todry in a warm place, but not near enough the fire to discolour theicing and cause it to crack. 

Queen cakes are best the day they are baked. 

FRUIT QUEEN CAKES. 

Make them in the above manner, with the addition of a pound ofcurrants, (picked, washed, dried, and floured, ) and the juice andgrated peel of two large lemons, stirred in gradually at the last. Instead of currants, you may put in sultana or seedless raisins, cut in half and floured. 

You may make a fruit pound cake in this manner. 

LADY CAKE. 

Take a quarter of a pound of shelled bitter almonds, or peach-kernels. Put them into a bowl of boiling water, (renewing thewater as it cools) and let them lie in it till the skin peels offeasily; then throw them, as they, are blanched, into a bowl ofcold water, which will much improve their whiteness. Pound them, one at a time, in a mortar; pouring in frequently a few drops ofrose water to prevent them from oiling and being heavy. Cut upthree quarters of a pound of fresh butter into a whole pound ofpowdered loaf-sugar. Having warmed it, stir it to a light cream, and then add very gradually the pounded almonds, beating them invery hard. Sift into a separate pan half a pound and two ounces offlour, and beat in another pan to a stiff froth, the, whites onlyof seventeen eggs. Stir the flour and the white of egg alternatelyinto the pan of butter, sugar and almonds, a very little at a timeof each. Having beaten the whole as hard as possible, put it intoa buttered tin pan, (a square one is best, ) and set it immediatelyinto a moderate oven. Bake it about an hour, more or less, according to its thickness. When cool, ice it, flavouring theicing, with oil of lemon. It is best the day after it is baked, but it may be eaten fresh. When you put it away wrap it in a thickcloth. 

If you bake it in little tins, use two ounces less of flour. 

SPANISH BUNS. 

Cut up three quarters of a pound of butter into a jill and a halfor three wine glasses of rich unskimmed milk, (cream will be stillbetter, ) and get the pan on a stove or near the fire, till thebutter becomes soft enough to stir all through the milk with aknife; but do not let it get so hot as to boil of itself. Then setit away in a cold place. Sift into separate pans, a half pound anda quarter of a pound of the finest flour; and having beaten foureggs as light as possible, mix them with the milk and butter, andthen pour the whole into the pan that contains the half pound offlour. Having previously prepared two grated nutmegs, and a table-spoonfulof powdered cinnamon and mace, stir them into themixture; adding six drops of extract of roses, or a large table-spoonfulof rose water. Add a wine glass and a half of the bestfresh yeast from a brewery. If you cannot procure yeast of thevery best quality, an attempt to make these buns will mostprobably prove a failure, as the variety of other ingredients willprevent them from rising unless the yeast is as strong aspossible. Before you put it in, skim off the thin liquid or beerfrom the top, and then stir up the bottom. After you have put inthe yeast, add the sugar; stirring it well in, a very little at atime. If too much sugar is put in at once, the buns will be heavy. Lastly, sprinkle in the quarter of a pound of flour that wassifted separately; and stir the whole very hard. Put the mixtureinto a square pan well buttered, and (having covered it with acloth) place it in a corner of the hearth to rise, which willrequire, perhaps, about five hours; therefore these buns shouldalways be made early in the day. Do not bake it till the batterhas risen to twice its original quantity, and is covered on thetop with bubbles; then set the pan into a moderate oven, and bakeit about twenty minutes. Let it get cool in the pan; then, cut itinto squares, and either ice them, (flavouring the icing withessence of lemon or extract of roses, ) or sift grated loaf-sugarthickly over them. These buns (like all other cakes made withyeast) should be eaten the day they are baked; as when stale, theyfall and become hard. 

In mixing them, you may stir in at the last half a pound ofraisins, stoned, chopped and floured; or half a pound of currants. If you use fruit, put in half a wine glass more of the yeast. 

BATH BUNS. 

Boil a little saffron in sufficient water to cover it, till theliquid is of a bright yellow; then strain it, and set it to cool. Rub half a pound of fresh butter into a pound of sifted flour, andmake it into a paste with four eggs that have been well beaten, and a large wine glass of the best and strongest yeast; adding theinfusion of saffron to colour it yellow. Put the dough into a pan, cover it with a cloth, and set it before the fire to rise. When itis quite light, mix into it a quarter of a pound of powdered andsifted loaf-sugar; a grated nutmeg; and, if you choose, two orthree spoonfuls of carraway seeds. Roll out the dough into a thicksheet, and divide it into round cakes with a cutter. Strew the topof each bun with carraway comfits, and bake them on flat tinsbuttered well. They should be eaten the day they are baked, asthey are not good unless quite fresh. 

JELLY CAKE. 

Sift three quarters of a pound of flour. Stir to a cream a poundof butter and a pound of powdered white sugar, and mix in half atea-cup of rose water, and a grated nutmeg, with a tea-spoonful ofpowdered cinnamon. Beat ten eggs very light, and add themgradually to the mixture, alternately with the flour; stirring thewhole very hard. Put your griddle into the oven of a stove; andwhen it is quite hot, grease it with fresh butter tied in a cleanrag, and set on it a tin cake-ring, (about the size of a largedinner plate, ) greased also. Dip out two large table-spoonfuls anda half of the cake batter; put it within the tin ring, and bake itabout five minutes (or a little longer) without turning it. Whenit is done, take it carefully off; place it on a large dish tocool; wipe the griddle, grease it afresh, and put on another cake. Proceed thus till all the batter is baked. When the cakes arecool, spread every one thickly over with grape jelly, peachmarmalade, or any other sweetmeat that is smooth and thick;currant jelly will be found too thin, and is liable to run off. Lay the cakes smoothly one on another, (each having a layer ofjelly or marmalade between, ) and either grate loaf-sugar over thetop one, or ice it smoothly; marking the icing with cross lines ofcoloured sugar-sand, all the lines meeting at the centre so as todivide the cake, when cut, into triangular or wedge-shaped slices. If you ice it, add a few drops of essence of lemon to the icing. 

Jelly cake should be eaten fresh. It is best the day it is baked. 

You may bake small jelly cakes in muffin rings. 

SPONGE CAKE. 

Sift three quarters of a pound of flour, [Footnote: Sponge cakemay be made with rice flour. ] and powder a pound of the best loaf-sugar. Grate the yellow rind and squeeze into a saucer the juiceof three lemons. Beat twelve eggs; and when they are as light aspossible, beat into them gradually and very hard the sugar, addingthe lemon, and beating the whole for a long time. Then by degrees, stir in the flour slowly and lightly; for if the flour is stirredhard and fast into sponge cake, it will make it porous and tough. Have ready buttered, a sufficient number of little square tins, (the thinner they are the better, ) half fill them with themixture; grate loaf-sugar over the top of each; put themimmediately into a quick oven, and bake them about ten minutes;taking out one to try when you think they are done. Spread them onan inverted sieve to cool. When baked in small square cakes, theyare generally called Naples biscuits. 

If you are willing to take the trouble, they will bake much nicerin little square paper cases, which you must make of a thickletter paper, turning up the sides all round, and pasting togetheror sewing up the corners. 

If you bake the mixture in one large cake, (which is not advisableunless you have had much practice in baking, ) put it into abuttered tin pan or mould, and set it directly into a hot Dutchoven, as it will fall and become heavy if allowed to stand. Keepplenty of live coals on the top, and under the bottom till thecake has risen very high, and is of a fine colour; then diminishthe fire, and keep it moderate till the cake is done. It will takeabout an hour. When cool, ice it; adding a little essence of lemonor extract of roses to the icing. Sponge cake is best the day itis baked. 

Diet Bread is another name for Sponge Cake. 

ALMOND CAKE. 

Blanch, and pound in a mortar, four ounces of shelled sweetalmonds and two ounces of shelled bitter ones; adding, as youproceed, sufficient rose-water to make them light and white. Sifthalf a pound of flour, and powder a pound of loaf-sugar. Beatthirteen eggs; and when they are as light as possible, stir intothem alternately the almonds, sugar, and flour; adding a gratednutmeg. Butter a large square pan; put in the mixture, and bake itin a brisk oven about half an hour, less or more, according to itsthickness. When cool, ice it. It is best when eaten fresh. 

COCOA-NUT CAKE. 

Cut up and wash a cocoa-nut, and grate as much of it as will weigha pound. Powder a pound of loaf-sugar. Beat fifteen eggs verylight; and then beat into them, gradually, the sugar. Then add bydegrees the cocoa-nut; and lastly, a handful of sifted flour. Stirthe whole very hard, and bake it either in a large tin pan, or inlittle tins. The oven should be rather quick. 

WASHINGTON CAKE. 

Stir together a pound of butter and a pound of sugar; and siftinto another pan a pound of flour. Beat six eggs very light, andstir them into the butter and sugar, alternately with the flourand a pint of rich milk or cream; if the milk is sour it will beno disadvantage. Add a glass of wine, a glass of brandy, apowdered nutmeg, and a table-spoonful of powdered cinnamon. Lastly, stir in a small tea-spoonful of pearl-ash, or salaeratus, that has been melted in a little vinegar; take care not to put intoo much pearl-ash, lest it give the cake an unpleasant taste. Stir the whole very hard; put it into a buttered tin pan, (or intolittle tins, ) and bake it in a brisk oven. Wrapped in a thickcloth, this cake will keep soft for a week. 

CIDER CAKE. 

Pick, wash, and dry a pound of currants, and sprinklethem well with flour; and prepare two nutmegs, and a large table-spoonfulof powdered cinnamon. Sift half a pound and two ouncesof flour. Stir together till very light, six ounces of freshbutter, and half a pound of powdered white sugar; and addgradually the spice, with two wine glasses of brandy, (or one ofbrandy and one of white wine. ) Beat four eggs very light, and stirthem into the mixture alternately with the flour. Add by degreeshalf a pint of brisk cider; and then stir in the currants, a fewat a time. Lastly, a small tea-spoonful of pearl-ash or sal-aratusdissolved in a little warm water. Having stirred the whole veryhard, put it into a buttered tin pan, and let it stand before thefire half an hour previous to baking. Bake it in a brisk oven anhour or more according to its thickness. Or you may bake it aslittle cakes, putting it into small tins; in which case use buthalf a pound of flour in raising the batter. 

ELECTION CAKE. 

Make a sponge (as it is called) in the following manner:--Siftinto a pan two pounds and a half of flour; and into a deep plateanother pound. Take a second pan, and stir a large table-spoonfulof the best West India molasses into five jills or two tumblersand a half of strong fresh yeast; adding a Jill of water, warm, but not hot. Then stir gradually into the yeast, &c. The pound offlour that you have sifted separately. Cover it, and let it set bythe fire three hours to rise. While it is rising, prepare theother ingredients, by stirring in a deep pan two pounds of freshbutter and two pounds of powdered sugar, till they are quite lightand creamy; adding to them a table-spoonful of powdered cinnamon;a tea-spoonful of powdered mace; and two powdered nutmegs. Stir inalso half a pint of rich milk. Beat fourteen eggs till very smoothand thick, and stir them gradually into the mixture, alternatelywith the two pounds and a half of flour which you sifted first. When the sponge is quite light, mix the whole together, and bakeit in buttered tin pans in a moderate oven. It should be eatenfresh, as no sweet cake made with yeast is so good after the firstday. If it is not probable that the whole will come into use onthe day it is baked, mix but half the above quantity. 

MORAVIAN SUGAR CAKE. 

Cut up a quarter of a pound of butter into a pint of rich milk, and warm it till the butter becomes soft; then stir it about inthe milk so as to mix them well. Sift three quarters of a pound offlour (or a pint and a half) into a deep pan, and making a hole inthe middle of it, stir in a large table-spoonful of the bestbrewer's yeast in which a salt-spoonful of salt has beendissolved; and then thin it with the milk and butter. Cover it, and set it near the fire to rise. If the yeast is sufficientlystrong, it will most probably be light in two hours. When it isquite light, mix with the dough a well-beaten egg and threequarters of a pound more of sifted flour; adding a table-spoonfulof powdered cinnamon, and stirring it very hard. Butter a deepsquare baking pan, and put the mixture into it. Set it to riseagain, as before. Mix together five ounces or a large coffee-cupof fine brown sugar; two ounces of butter; and two table-spoonfulsof powdered cinnamon. When the dough is thoroughly light, makedeep incisions all over it, at equal distances, and fill them withthe mixture of butter, sugar and cinnamon; pressing it hard downinto the bottom of the holes, and closing the dough a little atthe top to prevent the seasoning from running out. Strew somesugar over the top of the cake; set it immediately into the oven, and bake it from twenty minutes to half an hour, or more, in abrisk oven, in proportion to its thickness. When cool, cut it intosquares. This is a very good plain cake; but do not attempt itunless you have excellent yeast. 

HUCKLEBERRY CAKE. 

Spread a quart of ripe huckleberries on a large dish, and dredgethem thickly with flour. Mix together half a pint of milk; half apint of molasses; half a pint of powdered sugar; and half a poundof butter. Warm them by the fire till the butter is quite soft;then stir them all together, and set them away till cold. Preparea large table-spoonful of powdered cloves and cinnamon mixed. Beatfive eggs very light, and stir them gradually into the otheringredients; adding, by degrees, sufficient gifted flour to make athick batter. Then stir in a small tea-spoonful of pearl-ash ordissolved sal-aratus. Lastly, add by degrees the huckleberries. Put the mixture into a buttered pan, or into little tins and bakeit in a moderate oven. It is best the second day. 

BREAD CAKE. 

When you are making wheat bread, and the dough is quite light andready to bake, take out as much of it as would make a twelve centloaf, and mix with it a tea cup full of powdered sugar, and a tea-cupfull of butter that has been softened and stirred about in atea-cup of warm milk. Add also a beaten egg. Knead it very well, put it into a square pan, dredged with flour, cover it, and set itnear the fire for half an hour. Then bake it in a moderate oven, and wrap it in a thick cloth as soon as it is done. It is bestwhen fresh. 

FEDERAL CAKES. 

Sift two pounds of flour into a deep pan, and cut up in it a poundof fresh butter; rub the butter into the flour with your hands, adding by degrees, half a pound of powdered white sugar; a tea-spoonfulof powdered cinnamon; a beaten nutmeg; a glass of wine orbrandy, and two glasses of rose water. Beat four eggs very light;and add them to the mixture with a salt-spoonful of pearl-ashmelted in a little lukewarm water. Mix all well together; add, ifnecessary, sufficient cold water to make it into a dough juststiff enough to roll out; knead it slightly, and then roll it outinto a sheet about half an inch thick. Cut it out into small cakeswith a tin cutter, or with the edge of a tumbler; dipping thecutter frequently into flour, to prevent its sticking. Lay thecakes in shallow pans buttered, or on flat sheets of tin, (takingcare not to let them touch, lest they should run into each other, )and bake them of a light brown in a brisk oven. They are best thesecond day. 

SAVOY BISCUITS. 

Take four eggs, and separate the whites from the yolks. Beat thewhites by themselves, to a stiff froth; then add gradually theyolks, and beat them both together for a long time. Next add bydegrees half a pound of the finest loaf-sugar, powdered andsifted, beating it in very hard; and eight drops of strong essenceof lemon. Lastly, stir in a quarter of a pound of sifted flour, alittle at a time. Stir the whole very hard, and then with a spoonlay it on sheets of white paper, forming it into thin cakes of anoblong or oval shape. Take care not to place them too close toeach other, lest they run. Grate loaf-sugar over the top of each, to assist in keeping them in shape. Have the oven quite ready toput them in immediately. It should be rather brisk. They will bakein a few minutes, and should be but slightly coloured. 

ALMOND MACCAROONS. 

Take a pound of shelled sweet almonds, and a quarter of a pound ofshelled bitter almonds. Blanch them in scalding water, mix themtogether, and pound them, one or two at a time, in a mortar to avery smooth paste; adding frequently a little rose water toprevent them from oiling and becoming heavy. Prepare a pound ofpowdered loaf-sugar. Beat the whites of seven eggs, to a stifffroth, and then beat into it gradually the powdered sugar, addinga table-spoonful of mixed spice, (nutmeg, mace, and cinnamon. )Then mix in the pounded almonds, (which it is best to prepare theday before, ) and stir the whole very hard. Form the mixture with aspoon into little round or oval cakes, upon sheets of butteredwhite paper, and grate white sugar over each. Lay the paper insquare shallow pans, or on iron sheets, and bake the maccaroons afew minutes in a brisk oven, till of a pale brown. When cold, takethem off the papers. 

It will be well to try two or three first, and if you find themlikely to lose their shape and run info each other, you may omitthe papers and make the mixture up into little balls with yourhands well floured; baking them in shallow tin pans slightlybuttered. 

You may make maccaroons with icing that is left from a cake. 

COCOA-NUT MACCAROONS. 

Beat to a stiff froth the whites of six eggs, and then beat intoit very hard a pound of powdered loaf-sugar. Mix with it a poundof grated cocoa-nut, or sufficient to make a stiff paste. Thenflour your hands, and make it up into little balls. Lay them onsheets of buttered white paper, and bake them in a brisk oven;first grating loaf-sugar over each. They will be done in a fewminutes. Maccaroons may be made in a similar manner of poundedcream-nuts, ground-nuts, filberts, or English walnuts. 

WHITE COCOA-NUT CAKES. 

Break up a cocoa-nut; peel and wash the pieces in cold water, andgrate them. Mix in the milk of the nut and some powdered loaf-sugarand then form the grated cocoa-nut into little balls uponsheets of white paper. Make them all of a regular and handsomeform, and touch the top of each with a spot of red sugar-sand. Donot bake them, but place them to dry for twenty-four hours, in awarm room where nothing is likely to disturb the them. 

COCOA-NUT JUMBLES. 

Grate a large cocoa-nut. Rub half a pound of butter into a poundof sifted flour, and wet it with, three beaten eggs, and a littlerose water. Add by degrees the cocoa-nut, so as to form a stiffdough. Flour your hands and your paste-hoard, and dividing thedough into equal portions, make the jumbles with your hands intolong rolls, and then curl them round and join the ends so as toform rings. Grate loaf-sugar over them, lay them in butteredpans, (not so near as to run into each other, ) and bake them in aquick oven from five to ten minutes. 

COMMON JUMBLES. 

Sift a pound of flour into a large pan. Cut up a pound of butterinto a pound of powdered white sugar, and stir them to a cream. Beat six eggs till very light, and then pour them all at once intothe pan of flour; next add the butter and sugar, with a largetable-spoonful of mixed mace and cinnamon, two grated nutmegs, anda tea-spoonful of essence of lemon or a wine glass of rose water. When all the ingredients are in, stir the mixture very hard with abroad knife. Having floured your hands and spread some flour onthe paste-board, make the dough into long rolls, (all of equalsize, ) and form them into rings by joining the two ends verynicely. Lay them on buttered tins, and bake them in a quick ovenfrom five to ten minutes. Grate sugar over them when cool. 

APEES. 

Rub a pound of fresh butter into two pounds of sifted flour, andmix in a pound of powdered white sugar, a grated nutmeg, a table-spoonfulof powdered cinnamon, and four large table-spoonfuls ofcarraway seeds. Add a wine glass of rose water, and mix the wholewith sufficient cold water to make it a stiff dough. Roll it outinto a large sheet about a third of an inch in thickness, and cutit into round cakes with a tin cutter or with the edge of atumbler. Lay them in buttered pans, and bake them in a quick oven, (rather hotter at the bottom than at the top, ) till they are of avery pale brown. 

WHITE CUP CAKE. 

Measure one large coffee cup of cream or rich milk, (which, forthis cake, is best when sour, ) one cup of fresh butter; two cupsof powdered white sugar; and four cups of sifted flour. Stir thebutter and sugar together till quite light; then by degrees addthe cream, alternately with half the flour. Beat five eggs aslight as possible, and stir them into the mixture, alternatelywith the remainder of the flour. Add a grated nutmeg and a largetea-spoonful of powdered cinnamon, with eight drops of oil oflemon. Lastly, stir in a very small tea-spoonful of sal-aratus orpearl-ash, melted in a little vinegar or lukewarm water. Havingstirred the whole very hard, put it into little tins; set them ina moderate oven, and bake them about twenty minutes. 

KISSES. 

Powder a pound of the best loaf-sugar. Beat to a strong froth thewhites of eight eggs, and when it is stiff enough to stand alone, beat into it the powdered sugar, (a tea spoonful at a time, )adding the juice of two lemons, or ten drops of essence of lemon. Having beaten the whole very hard, drop it in oval or egg-shapedheaps upon sheets of white paper, smoothing them with the spoonand making them of a handsome and regular form. Place them in amoderate oven, (if it is too cool they will not rise, but willflatten and run into each other, ) and bake them till coloured of avery pale brown. Then take them off the papers very carefully, place two bottoms (or flat sides) together, so as to unite them inan oval ball, and lay them on their sides to cool. To manage themproperly, requires so much practice and dexterity, that it isbest, when practicable, to procure kisses from a confectioner'sshop. 

MARMALADE CAKE. 

Make a batter as for queen-cake, and bake it in small tin rings ona griddle. Beat white of egg, and powdered loaf-sugar according tothe preceding receipt, flavouring it with lemon. When the batteris baked into cakes, and they are quite cool, spread over each athick layer of marmalade, and then heap on with a spoon tire icingor white of egg and sugar. Pile it high, and set the cakes in amoderate oven till the icing is coloured of a very pale brown. 

Instead of small ones you may bake the whole in one large cake. 

SECRETS. 

Take glazed paper of different colours, and cut it into squares ofequal size, fringing two sides of each. Have ready, burnt almonds, chocolate nuts, and bonbons or sugar-plums of various sorts; andput one in each paper with a folded slip containing two lines ofverse; or what will be much more amusing, a conundrum with theanswer. Twist the coloured paper so as entirely to conceal theircontents, leaving the fringe at each end. This is the most easy, but there are various ways of cutting and ornamenting theseenvelopes. 

SCOTCH CAKE. 

Rub three quarters of a pound of butter into a pound of siftedflour; mix in a pound of powdered sugar, and a large table-spoonfulof powdered cinnamon. Mix it into a dough with three wellbeaten eggs. Roll it out into a sheet; cut it into round cakes, and bake them in a quick oven; they will require but a fewminutes. 

SCOTCH QUEEN CAKE. 

Melt a pound of butter by putting it into a skillet on hot coals. Then set it away to cool. Sift a quarter of a peck of flour into adeep pan, and mix with it a pound of powdered sugar and a table-spoonfulof powdered cinnamon and mace. Make a hole in the middle, put in the melted butter, and mix it with a knife till you haveformed of the whole a lump of dough. If it is too stiff, moistenit with a little rose water. Do not knead it; but roll it out intoa large oval sheet, an inch thick. Cut it down the middle, andthen across, so as to divide it into four cakes. Prick them with afork, and crimp or scollop the edges neatly. Lay them in shallowpans; set them, in a quick oven and bake them of a light brown. This cake will keep a week or two. 

You may mix in with the dough half a pound of currants, picked, washed, and dried. 

HONEY CAKES. 

Take a quart of strained honey, half a pound of fresh butter, anda small tea-spoonful of pearl-ash dissolved in a wine glass ofwater. Add by degrees as much sifted flour as will make a stiffpaste. Work the whole well together. Roll it out about half aninch thick. Cut it into cakes with the edge of a tumbler or with atin-cake cutter. Lay them on buttered tins and bake them withrather a brisk fire, but see that they do not burn. 

WAFER CAKES. 

Mix together half a pound of powdered sugar, and a quarter of apound of butter; and add to them six beaten eggs. Then beat thewhole very light; stirring into it as much sifted flour as willmake a stiff batter; a powdered nutmeg, and a tea-spoonful ofcinnamon; and eight drops of oil of lemon, or a table-spoonful ofrose water. The batter must be very smooth when it is done, andwithout a single lump. Heat your wafer iron on both sides byturning it in the fire; but do not allow it to get too hot. Greasethe inside with butter tied in a rag, (this must be repeatedprevious to the baking of every cake, ) and put in the batter, allowing to each wafer two large table-spoonfuls, taking care notto stir up the batter. Close the iron, and when one side is baked, turn it on the other; open it occasionally to see if the wafer isdoing well. They should be coloured of a light brown. Take themout carefully with a knife. Strew them with powdered sugar, androll them up while warm, round a smooth stick, withdrawing it whenthey grow cold. They are best the day after they are baked. 

If you are preparing for company, fill up the hollow of the waferswith whipt cream, and stop up the two ends with preservedstrawberries, or with any other small sweetmeat. 

WONDERS, OR CRULLERS. 

Rub half a pound of butter into two pounds of sifted flour, mixingin three quarters of a pound of powdered sugar. Add a tea-spoonfulof powdered cinnamon, and a grated nutmeg, with a largetable-spoonful of rose water. Beat six eggs very light, and stirthem into the mixture. Mix it with a knife into a soft paste. Thenput it on the paste-board, and roll it out into a sheet an inchthick. If you find it too soft, knead in a little more flour, androll it out over again. Cut it into long slips with a jaggingiron, or with a sharp knife, and twist them into various fantasticshapes. Have ready on hot coals, a skillet of boiling lard; put inthe crullers and fry them of a light brown, turning themoccasionally by means of a knife and fork. Take them out one byone on a perforated skimmer, that the lard may drain off throughthe holes. Spread them out on a large dish, and when cold gratewhite sugar over them. 

They will keep a week or more. 

DOUGH NUTS. 

Take two deep dishes, and sift three quarters of a pound of flourinto each. Make a hole in the centre of one of them, and pour in awine glass of the best brewer's yeast; mix the flour graduallyinto it, wetting it with lukewarm milk; cover it, and set it bythe fire to rise for about two hours. This is setting a sponge. Inthe mean time, cut up five ounces of butter into the other dish offlour, and rub it fine with your hands; add half a pound ofpowdered sugar, a tea-spoonful of powdered cinnamon, a gratednutmeg, a table-spoonful of rose water, and a half pint of milk. Beat three eggs very light, and stir them hard into the mixture. Then when, the sponge is perfectly light, add it to the otheringredients, mixing them all thoroughly with a knife. Cover it, and set it again by the fire for another hour. When, it is quitelight, flour your paste-board, turn out the lump of dough, and cutit into thick diamond shaped cakes with a jagging iron. If youfind the dough so soft as to be unmanageable, mix in a little moreflour; but not else. Have ready a skillet of boiling lard; put thedough-nuts into it, and fry them brown; and when cool grate loaf-sugarover them. They should be eaten quite fresh, as next daythey will be tough and heavy; therefore it is best to make no morethan you want for immediate use. The New York Oley Koeks aredough-nuts with currants and raisins in them. 

WAFFLES. 

Put two pints of rich milk into separate pans. Cut up and melt inone of them a quarter of a pound of butter, warming it slightly;then, when it is melted, stir it about, and set it away to cool. Beat eight eggs till very light, and mix them gradually into theother pan of milk, alternately with half a pound of flour. Thenmix in by degrees the milk that has the butter in it. Lastly, stirin a large table-spoonful of strong fresh yeast. Cover the pan, and set it near the fire to rise. When the batter is quite light, heat your waffle-iron, by putting it among the coals of a clearbright fire; grease the inside with butter tied in a rag, and thenput in some batter. Shut the iron closely, and when the waffle isdone on one side, turn the iron on the other. Take the cake out byslipping a knife underneath; and then heat and grease the iron foranother waffle. Send them to table quite hot, four or six on aplate; having buttered them and strewed over each a mixture ofpowdered cinnamon, and white sugar. Or you may send the sugar andcinnamon in a little glass bowl. 

In buying waffle-irons, do not choose those broad shallow onesthat are to hold four at a time; as the waffles baked in them aretoo small, too thin, and are never of a good shape. The commonsort that bake but two at once are much the best. 

NEW YORK COOKIES. 

Take a half-pint or a tumbler full of cold water, and mix it withhalf a pound of powdered white sugar. Sift three pounds of flourinto a large pan and cut up in it a pound of butter; rub thebutter very fine into the flour. Add a grated nutmeg, and a tea-spoonfulof powdered cinnamon, with a wine glass of rose water. Work in the sugar, and make the whole into a stiff dough, adding, if necessary, a little cold water. Dissolve a tea-spoonful ofpearl-ash in just enough of warm water to cover it, and mix it inat the last. Take the lump of dough out of the pan, and knead iton the paste-board till it becomes quite light. Then roll it outrather more than half an inch thick, and cut it into square cakeswith a jagging iron or with a sharp knife. Stamp the surface ofeach with a cake print. Lay them in buttered pans, and bake themof a light brown in a brisk oven. 

They are similar to what are called New Year's cakes, and willkeep two or three weeks. 

In mixing the dough, you may add three table-spoonfuls of carrawayseeds. 

SUGAR BISCUIT. 

Wet a pound of sugar with two large tea-cups full of milk; and ruba pound of butter into two pounds of flour; adding a table-spoonfulof cinnamon, and a handful of carraway seeds. Mix in thesugar, add a tea-spoonful of pearl-ash dissolved, and make thewhole into a stiff dough. Knead it, and then roll it out into asheet about half an inch thick. Beat it on both sides with therolling-pin, and then cut it out with the edge of a tumbler intoround cakes. Prick them with a fork, lay them in buttered pans, and bake them light brown in a quick oven. You may colour themyellow by mixing in with the other ingredients a little of theinfusion of saffron. 

RUSKS. 

Sift three pounds of flour into a large pan, and rub into it halfa pound of butter, and half a pound of sugar. Beat two eggs verylight, and stir them into a pint and a half of milk, adding twotable-spoonfuls of rose water, and three table-spoonfuls of thebest and strongest yeast. Make a hole in the middle of the flour, pour in the liquid, and gradually mix the flour into it till youhave a thick batter. Cover it, and set it by the fire to rise. When it is quite light, put it on your paste-board and knead itwell. Then divide it into small round cakes and knead eachseparately. Lay them very near each other in shallow iron pansthat have been sprinkled with flour. Prick the top of each ruskwith a fork, and set them by the fire to rise again for half anhour or more. When they are perfectly light, bake them in amoderate oven. They are best when fresh. 

You can convert them into what are called Hard Rusks, or Tops andBottoms, by splitting them in half, and putting them again intothe oven to harden and crisp. 

MILK BISCUIT. 

Cut up three quarters of a pound of butter in a quart of milk, andset it near the fire to warm, till the butter becomes soft; thenwith a knife, mix it thoroughly with the milk, and set it away tocool. Afterwards stir in two wine glasses of strong fresh yeast, and add by degrees as much sifted flour as will make a dough juststiff enough to roll out. As soon as it is mixed, roll it into athick sheet, and cut it out into round cakes with the edge of atumbler or a wine glass. Sprinkle a large iron pan with flour; laythe biscuits in it, cover it and set it to rise near the fire. When the biscuits are quite light, knead each one separately;prick them with a fork, and set them again in a warm place forabout half an hour. When they are light again, bake them in amoderate oven. They should be eaten fresh, and pulled open withthe fingers, as splitting them with a knife will make them heavy. 

WHITE GINGERBREAD. 

Sift two pounds of flour into a deep pan, and rub into it threequarters of a pound of butter; then mix in a pound of common whitesugar powdered; and three table-spoonfuls of the best whiteginger. Having beaten four eggs very light, mix them graduallywith the other ingredients in the pan, and add a small tea-spoonfulof pearl-ash melted in a wine glass of warm milk. Stirthe whole as hard as possible. Flour your paste-board; lay thelump of dough upon it, and roll it out into a sheet an inch thick;adding more flour if necessary. Butter a large shallow square pan. Lay the dough into it, and bake it in a moderate oven. When cold, cut it into squares. Or you may cut it out into separate cakeswith a jagging iron, previous to baking. You must be careful notto lay them too close together in the pan, lest they run into eachother. 

COMMON GINGERBREAD. 

Cut up a pound of butter in a quart of West India molasses, whichmust be perfectly sweet; if it is in the least sour, use sugarhouse molasses instead. Warm it slightly, just enough to melt thebutter. Crush with the rolling-pin, on the paste-board, half apound of brown sugar, and add it by degrees to the molasses andbutter; then stir in a tea-cup full of powdered ginger, a largetea-spoonful of powdered cloves, and a table-spoonful of powderedcinnamon. Add gradually sufficient flour to make a dough stiffenough to roll out easily; and lastly, a small tea-spoonful ofpearl-ash melted in a little warm water. Mix and stir the doughvery hard with a spaddle, or a wooden spoon; but do not knead it. Then divide it with a knife into equal portions; and, havingfloured your hands, roll it out on the paste-board into long evenstrips. Place them in shallow tin pans, that have been buttered;either laying the strips side by side in straight round sticks, (uniting them at both ends, ) or coil them into rings one withinanother, as you see them at the cake shops. Bake them in a briskoven, taking care that they do not burn; gingerbread scorchingsooner than any other cake. 

To save time and trouble, you may roll out the dough into a sheetnear an inch thick, and cut it into round flat cakes with a tincutter, or with the edge of a tumbler. 

Ground ginger loses much of its strength by keeping. Therefore itwill be frequently found necessary to put in more than thequantity given in the receipt. 

GINGERBREAD NUTS. 

Rub half a pound of butter into a pound and a half of siftedflour; and mix in half a pound of brown sugar, crushed fine withthe rolling-pin. Add two large table-spoonfuls of ginger, a tea-spoonfulof powdered cloves, and a tea-spoonful of powderedcinnamon. Stir in a pint of molasses, and the grated peel of alarge lemon, but not the juice, as you must add at the last, avery small tea-spoonful of pearl-ash dissolved in a littlelukewarm water, and pearl-ash entirely destroys the taste oflemon-juice and of every other acid. Stir the whole mixture veryhard with a spaddle or with a wooden spoon, and make it into alump of dough just stiff enough to roll out into a sheet abouthalf an inch thick. Cut it out into small cakes about the size ofa quarter dollar; or make it up, with your hands well floured, into little round balls, flattening them on the top. Lay them inbuttered pans, and bake them in a moderate oven. They will keepseveral weeks. 

FRANKLIN CAKE. 

Mix together a pint of molasses, and half a pint of milk, and cutup in it half a pound of butter. Warm them just enough to melt thebutter, and then stir in six ounces of brown sugar; adding threetable-spoonfuls of ginger, a table-spoonful of powdered cinnamon, a tea-spoonful of powdered cloves, and a grated nutmeg. Beat seveneggs very light, and stir them gradually into the mixture, in turnwith a pound and two ounces of flour. Add, at the last, the gratedpeel and juice of two large lemons or oranges; or twelve drops ofessence of lemon, there being no pearl-ash in this gingerbread. Stir the mixture very hard; put it into little queen cake tins, well buttered; and bake it in a moderate oven. It is best thesecond day, and will keep soft a week. 

GINGER PLUM CAKE. 

Stone a pound and a half of raisins, and cut them in two. Wash anddry half a pound of currants. Sift into a pan two pounds of flour. Put into another pan a pound of brown sugar, (rolled fine, ) andcut up in it a pound of fresh butter. Stir the butter and sugar toa cream, and add to it two table-spoonfuls of the best ginger; onetable-spoonful of powdered cinnamon; and one of powdered cloves. Then beat six eggs very light, and add them gradually to thebutter and sugar, in turn with the flour and a quart of molasses. Lastly, stir in a tea-spoonful of pearl-ash dissolved in a littlevinegar, and add by degrees the fruit, which must be well dredgedwith flour. Stir all very hard; put the mixture into a butteredpan, and bake it in a moderate oven. Take care not to let it burn. 

MOLASSES CANDY. 

Mix a pound of the best brown sugar with two quarts of West Indiamolasses, (which must be perfectly sweet, ) and boil it in apreserving kettle over a moderate fire for three hours, skimmingit well, and stirring it frequently after the scum has ceased torise; taking care that it does not burn. Have ready the gratedrind and the juice of three lemons, and stir them into themolasses after it has boiled about two hours and a half; or youmay substitute a large tea-spoonful of strong essence of lemon. The flavour of the lemon will all be boiled out if it is put intoo soon. The mixture should boil at least three hours, that itmay be crisp and brittle when cold. If it is taken off the firetoo soon, or before it has boiled sufficiently, it will notcongeal, but will be tough and ropy, and must be boiled overagain. It will cease boiling of itself when it is thoroughly done. Then take it off the fire; have ready a square tin pan; put themixture into it, and set it away to cool. 

You may make molasses candy with almonds blanched and slit intopieces; stir them in by degrees after the mixture has boiled twohours and a half. Or you may blanch a quart of ground-nuts and putthem in instead of the almonds. 

NOUGAT. 

Blanch a pound of shelled sweet almonds; and with an almondcutter, or a sharp penknife, split each almond into five slips. Spread them over a large dish, and place them in a gentle oven. Powder a pound of the finest loaf-sugar, and put it into apreserving pan without a drop of water. Set it on a chafing-dishover a slow fire, or on a hot stove, and stir it with a woodenspoon till the boat has entirely dissolved it. Then take thealmonds out of the oven, and mix with them the juice of two orthree lemons. Put them into the sugar a few at a time, and letthem simmer till it becomes a thick stiff paste, stirring it hardall the while. Have ready a mould, or a square tin pan, greasedall over the inside with sweet oil; put the mixture into it;smooth it evenly, and set it in a cold place to harden. 

LEMON DROPS. 

Squeeze some lemon-juice into a pan. Pound in a mortar some of thebest loaf-sugar, and then sift it through a very fine sieve. Mixit with the lemon-juice, making it so thick that you can scarcelystir it. Put it into a porcelain sauce-pan, set it on hot coals, and stir it with a wooden spoon five minutes or more. Then takeoff the pan, and with the point of a knife drop the liquid onwriting paper. When cold, the drops will easily come off. 

Peppermint drops may be made as above, substituting for the lemon-juiceessence of peppermint. 

WARM CAKES FOR BREAKFAST AND TEA. 

BUCKWHEAT CAKES. 

Take a quart of buckwheat meal, mix with it a tea-spoonful ofsalt, and add a handful of Indian meal. Pour a large table-spoonfulof the best brewer's yeast into the centre of the meal. Then mix it gradually with cold water till it becomes a batter. Cover it, put it in a warm place and set it to rise; it will takeabout three hours. When it is quite light, and covered withbubbles, it is fit to bake. Put your griddle over the fire, andlet it get quite hot before you begin. Grease it well with a pieceof butter tied in a rag. Then dip out a large ladle full of thebatter and bake it on the griddle; turning it with a broad woodenpaddle. Let the cakes be of large size, and even at the edges. Ragged edges to batter cakes look very badly. Butter them as youtake them off the griddle. Put several on a plate, and cut themacross in six pieces. 

Grease the griddle anew, between baking each cake. 

If your batter has been mixed over night and is found to be sourin the morning, melt in warm water a piece of pearl-ash the sizeof a grain of corn, or a little larger; stir it into the batter;let it set half an hour, and then bake it. The pearl-ash willremove the sour taste, and increase the lightness of the cakes. 

FLANNEL CAKES. 

Put a table-spoonful of butter into a quart of milk, and warm themtogether till the butter has melted; then stir it well, and set itaway to cool. Beat five eggs as light as possible, and stir theminto the milk in turn with three pints of sifted flour; add asmall tea-spoonful of salt, and a large table-spoonful and a halfof the best fresh yeast. Set the pan of batter near the fire torise; and if the yeast is good, it will be light in three hours. Then bake it on a griddle in the manner of buckwheat cakes. Sendthem to table hot, and cut across into four pieces. This battermay be baked in waffle-irons. If so, send to table with the cakespowdered white sugar and cinnamon. 

INDIAN BATTER CAKES. 

Mix together a quart of sifted Indian meal, (the yellow meal isbest for all purposes, ) and a handful of wheat flour. Warm a quartof milk, and stir into it a small tea-spoonful of salt, and twolarge table-spoonfuls of the best fresh yeast. Beat three eggsvery light, and stir them gradually into the milk in turn with themeal. Cover it, and set it to rise for three or four hours. Whenquite light, bake it on a griddle in the manner of buckwheatcakes. Butter them, cut them across, and send them to table hot, with molasses in a sauce-boat. 

If the batter should chance to become sour before it is baked, stir in about a salt-spoonful of pearl-ash dissolved in a littlelukewarm water; and let it set half an hour longer before it isbaked. 

INDIAN MUSH CAKES. 

Pour into a pan three pints of cold water, and stir gradually intoit a quart of sifted Indian meal which has been mixed with half apint of wheat flour, and a small tea-spoonful of salt. Give it ahard stirring at the last. Have ready a hot griddle, and bake thebatter immediately, in cakes about the size of a saucer. Send themto table piled evenly, but not cut. Eat them with butter ormolasses. 

This is the most economical and expeditious way of making softIndian cakes; but it cannot be recommended as the best. It will besome improvement to mix the meal with milk rather than water. 

JOHNNY CAKE. 

Sift a quart of Indian meal into a pan; make a hole in the middle, and pour in a pint of warm water. Mix the meal and water graduallyinto a batter, adding a small tea-spoonful of salt. Beat it veryhard, and for a long time, till it becomes quite light. Thenspread it thick and even on a stout piece of smooth board. Placeit upright on the hearth before a clear fire, with a flat iron orsomething of the sort to support the board behind, and bake itwell. Cut it into squares, and split and butter them hot. 

INDIAN FLAPPERS. 

Have ready a pint of sifted Indian meal, mixed with a handful ofwheat flour, and a small tea-spoonful of salt. Beat four eggs verylight, and stir them by degrees into a quart of milk, in turn withthe meal. They can be made in a very short time, and should bebaked as soon as mixed, on a hot griddle; allow a large ladle fullof batter to each cake, and make them all of the same size. Sendthem to table hot, buttered and cut in half. 

INDIAN MUFFINS. 

Sift and mix together a pint and a half of yellow Indian meal, anda handful of wheat flour. Melt a quarter of a pound of freshbutter in a quart of milk. Beat four eggs very light, and stirinto them alternately (a little at a time of each) the milk whenit is quite cold, and the meal; adding a small tea-spoonful ofsalt. The whole must be beaten long and hard. Then butter somemuffin rings; set them on a hot griddle, and pour some of thebatter into each. 

Send the muffins to table hot, and split them by pulling them openwith your fingers, as a knife will make them heavy. Eat them withbutter, molasses or honey. 

WATER MUFFINS. 

Put four table-spoonfuls of fresh strong yeast into a pint oflukewarm water. Add a little salt; about a small tea-spoonful;then stir in gradually as much sifted flour as will make a thickbatter. Cover the pan, and set it in a warm place to rise. When itis quite light, and your griddle is hot, grease and set yourmuffin rings on it; having first buttered them round the inside. Dip out a ladle full of the batter for each ring, and bake themover a quick fire. Send them to table hot, and split them bypulling open with your hands. 

COMMON MUFFINS. 

Having melted three table-spoonfuls of fresh butter in three pintsof warm milk, set it away to cool. Then beat three eggs as lightas possible, and stir them gradually into the milk when it isquite cold; adding a tea-spoonful of salt. Stir in by degreesenough of sifted flour to make a batter as thick as you canconveniently beat it; and lastly, add two table-spoonfuls ofstrong fresh yeast from the brewery. Cover the batter and set itin a warm place to rise. It should be light in about three hours. Having heated your griddle, grease it with some butter tied in arag; grease your muffin rings round the inside, and set them onthe griddle. Take some batter out of the pan with a ladle or alarge spoon, pour it lightly into the rings, and bake the muffinsof a light brown. When done, break or split them open with yourfingers; butter them and send them to table hot. 

SODA BISCUITS. 

Melt half a pound of butter in a pint of warm milk, adding a tea-spoonfulof soda; and stir in by degrees half a pound of sugar. Then sift into a pan two pounds of flour; make a hole in themiddle; pour in the milk, &c. , and mix it with the flour into adough. Put it on your paste-board, and knead it long and hard tillit becomes very light. Roll it out into a sheet half an inchthick. Cut it into little round cakes with the top of a wineglass, or with a tin cutter of that size; prick the tops; lay themon tins sprinkled with flour, or in shallow iron pans; and bakethem of a light brown in a quick oven; they will be done in a fewminutes. These biscuits keep very well. 

A SALLY LUNN. 

This cake is called after the inventress. Sift into a pan a poundand a half of flour. Make a hole in the middle, and put in twoounces of butter warmed in a pint of milk, a salt-spoonful ofsalt, three well-beaten eggs, and two table-spoonfuls of the bestfresh yeast. Mix the flour well into the other ingredients, andput the whole into a square tin pan that has been greased withbutter. Cover it, set it in a warm place, and when it is quitelight, bake it in a moderate oven. Send it to table hot, and eatit with butter. 

Or, you may bake it on a griddle, in small muffin rings, pullingthe cakes open and buttering them when brought to table. 

SHORT CAKES. 

Rub three quarters of a pound of fresh butter into apound and a half of sifted flour; and make it into a dough with alittle cold water. Roll it out into a sheet half an inch thick, and cut it into round cakes with the edge of a tumbler. Prick themwith a fork; lay them in a shallow iron pan sprinkled with flour, and bake them in a moderate oven till they are brown. Send them totable hot; split and butter them. 

TEA BISCUIT. 

Melt a quarter of apound of fresh butter in a quart of warm milk, and add a salt-spoonfulof salt. Sift two pounds of flour into a pan, make a holein the centre, and put in three table-spoonfuls of the bestbrewer's yeast. Add the milk and butter and mix it into a stiffpaste. Cover it and set it by the fire to rise. When quite light, knead it well, roll it out an inch thick, and cut it into roundcakes with the edge of a tumbler. Prick the top of each with afork; lay them in buttered pans and bake them light brown. Sendthem to table warm, and split and butter them. 

RICE CAKES. 

Pickand wash half a pint of rice, and boil it very soft. Then drainit, and let it get cold. Sift a pint and a half of flour over thepan of rice, and mix in a quarter of a pound of butter that hasbeen warmed by the fire, and a salt-spoonful of salt. Beat fiveeggs very light, and stir them gradually into a quart of milk. Beat the whole very hard, and bake it in muffin rings, or inwaffle-irons. Send them to table hot, and eat them with butter, honey, or molasses. You may make these cakes of rice flour insteadof mixing together whole rice and wheat flour. 

CREAM CAKES. 

Havingbeaten three eggs very light, stir them into a quart of creamalternately with a quart of sifted flour; and add one wine glassof strong yeast, and a salt-spoon of salt. Cover the batter, andset it near the fire to rise. When it is quite light, stir in alarge table-spoonful of butter that has been warmed by the fire. Bake the cakes in muffin rings, and send them to table hot, splitwith your fingers, and buttered. 

FRENCH ROLLS. 

Sift a pound offlour into a pan, and rub into it two ounces of butter; mix in thewhites only of three eggs, beaten to a stiff froth, and a table-spoonfulof strong yeast; add sufficient milk to make a stiffdough, and a salt-spoonful of salt. Cover it and set it before thefire to rise. It should be light in an hour. Then put it on apaste-board, divide it into rolls, or round cakes; lay them in afloured square pan, and bake them about ten minutes in a quickoven. 

COMMON ROLLS. 

Sift two pounds of flour into a pan, and mixwith it a tea-spoonful of salt. Warm together a jill of water anda jill of milk. Make a hole in the middle of the pan of flour; mixwith the milk and water a jill of the best yeast, and pour it intothe hole. Mix into the liquid enough of the surrounding flour tomake a thin batter, which you must stir till quite smooth and freefrom lumps. Then strew a handful of flour over the top, and set itin a warm, place to rise for two hours or more. When it is quitelight, and has cracked on the top, make it into a dough with somemore milk and water. Knead it well for ten minutes. Cover it, andset it again to rise for twenty minutes. Then make the dough intorolls or round balls. Bake them in a square pan, and send them totable hot, cut in three, buttered and put together again. 

BREAD. 

Take one peck or two gallons of fine wheat flour, and sift it intoa kneading trough, or into a small clean tub, or a large broadearthen pan; and make a deep hole in the middle of the heap offlour, to begin the process by what is called setting a sponge. Have ready half a pint of warm water, which in summer should beonly lukewarm, but even in winter it must not be hot or boiling, and stir it well into half a pint of strong fresh yeast; (if theyeast is home-made you must use from three quarters to a wholepint;) then pour it into the hole in the middle of the flour. Witha spoon work in the flour round the edges of the liquid, so as tobring in by degrees sufficient flour to form a thin batter, whichmust be well stirred about, for a minute or two. Then take ahandful of flour, and scatter it thinly over the top of thisbatter, so as to cover it entirely. Lay a warmed cloth over thewhole, and set it to rise in a warm place; in winter put it nearerthe fire than in summer. When the batter has risen so as to makecracks in the flour on the top, scatter over it three or fourtable-spoonfuls (not more) of fine salt, and begin to form thewhole mass into a dough; commencing round the hole containing thebatter, and pouring as much soft water as is necessary to make theflour mix with the batter; the water must never be more thanlukewarm. When the whole is well mixed, and the original batterwhich is to give fermentation to the dough is completelyincorporated with it, knead it hard, turning it over, pressing it, folding it, and working it thoroughly with your clenched hands fortwenty minutes or half an hour; or till it becomes perfectly lightand stiff. The goodness of bread depends much on the kneading, which to do well requires strength and practice. When it has beensufficiently worked, form the dough into a lump in the middle ofthe trough or pan, and scatter a little dry flour thinly over it;then cover it, and set it again in a warm place to undergo afarther fermentation; for which, if all has been done rightly, about twenty minutes or half an hour will be sufficient. The ovenshould be hot by the time the dough has remained twenty minutes inthe lump. If it is a brick oven it should be heated by faggots orsmall light wood, allowed to remain in till burnt down into coals. When the bread is ready, clear out the coals, and sweep and wipethe floor of the oven clean. Introduce nothing wet into the oven, as it may crack the bricks when they are hot. Try the heat of thebottom by throwing in some flour; and if it scorches and burnsblack, do not venture to put in the bread till the oven has hadtime to become cooler. Put the dough on the paste-board, (whichmust be sprinkled with flour, ) and divide it into loaves, formingthem of a good shape. Place them in the oven, and close up thedoor, which you may open once or twice to see how the bread isgoing on. The loaves will bake in from two hours and a half tothree hours, or more, according to their size. When the loaves aredone, wrap each in a clean coarse towel, and stand them up on endto cool slowly. It is a good way to have the cloths previouslymade damp by sprinkling them plentifully with water, and lettingthem lie awhile rolled up tightly. This will make the crust of thebread less dry and hard. Bread should be kept always wrapped in acloth, and covered from the air in a box or basket with a closelid. Unless you have other things to bake at the same time, it isnot worth while to heat a brick oven for a small quantity ofbread. Two or three loaves can be baked very well in a stove, (putting them into square iron pans, ) or in a Dutch oven. [Footnote: If you bake bread in a Dutch oven, take off the lidwhen the loaf is done, and let it remain in the oven uncovered fora quarter of an hour. ] If the bread has been mixed over night(which should never be done in warm weather) and is found, ontasting it, to be sour in the morning, melt a tea-spoonful ofpearl-ash in a little milk-warm water, and sprinkle it over thedough; let it set half an hour, and then knead it. This willremove the acidity, and rather improve the bread in lightness. Ifdough is allowed to freeze it is totally spoiled. All bread thatis sour, heavy, or ill-baked is not only unpalatable, butextremely unwholesome, and should never be eaten. These accidentsso frequently happen when bread is made at home by careless, unpractised or incompetent persons, that families who live incities or towns will generally risk less and save more, byobtaining their bread from a professional baker. If you like alittle Indian in your wheat bread, prepare rather a largerquantity of warm water for setting the sponge; stirring into thewater, while it is warming, enough of sifted Indian meal to makeit like thin gruel. Warm water that has had pumpkin boiled in itis very good for bread. Strong fresh yeast from the brewery shouldalways be used in preference to any other. If the yeast is home-made, or not very strong and fresh, double or treble the quantitymentioned in the receipt will be necessary to raise the bread. Onthe other hand, if too much yeast is put in, the bread will bedisagreeably bitter. [Footnote: If you are obliged from its wantof strength to put in a large quantity of yeast, mix with it twoor three handfuls of bran; add the warm water to it, and thenstrain it through a sieve or cloth; or you may correct thebitterness by putting in a few bits of charcoal and then strainingit. ] You may take off a portion of the dough that has beenprepared for bread, make it up into little round cakes or rolls, and bake them for breakfast or tea. 

BRAN BREAD. 

Sift into a panthree quarts of unbolted wheat meal. Stir a jill of strong yeast, and a jill of molasses into a quart of soft water, (which must bewarm but not hot, ) and add a small tea-spoonful of pearl-ash, orsal-aratus. Make a hole in the heap of flour, pour in the liquid, and proceed in the usual manner of making bread. This quantity maybe made into two loaves. Bran bread is considered very wholesome;and is recommended to persons afflicted with dyspepsia. 

RYE AND INDIAN BREAD. 

Sift two quarts of rye, and two quarts of Indian meal, and mixthem well together. Boil three pints of milk; pour it boiling hotupon the meal; add two tea-spoonfuls of salt, and stir the wholevery hard. Let it stand till it becomes of only a lukewarm heat, and then stir in half a pint of good fresh yeast; if from thebrewery and quite fresh, a smaller quantity will suffice. Kneadthe mixture into a stiff dough, and set it to rise in a pan. Coverit with a thick cloth that has been previously warmed, and set itnear the fire. When it is quite light, and has cracked all overthe top, make it into two loaves, put them into a moderate oven, and bake them two hours and a half. 

COMMON YEAST. 

Put a large handful of hops into two quarts of boiling water, which must then be set on the fire again, and boiled twentyminutes with the hops. Have ready in a pan three pints of siftedflour; strain the liquid, and pour half of it on the flour. Letthe other half stand till it becomes cool, and then mix itgradually into the pan with the flour, &c. Then stir into it halfa pint of good strong yeast, fresh from the brewery if possible;if not, use some that was left of the last making. You mayincrease the strength by stirring into your yeast before youbottle it, four or five large tea-spoonfuls of brown sugar, or asmany table-spoonfuls of molasses. 

Put it into clean bottles, and cork them loosely till thefermentation is over. Next morning put in the corks tightly, andset the bottles in a cold place. When you are going to bottle theyeast it will be an improvement to place two or three raisins atthe bottom of each bottle. It is best to make yeast veryfrequently; as, with every precaution, it will scarcely keep gooda week, even in cold weather. If you are apprehensive of itsbecoming sour, put into each bottle a lump of pearl-ash the sizeof a hazle-nut. 

BRAN YEAST. 

Mix a pint of wheat bran, and a handful of hops with a quart ofwater, and boil them together about twenty minutes. Then strain itthrough a sieve into a pan; when the liquid becomes only milk-warm, stir into it four table-spoonfuls of brewer's yeast, and twoof brown sugar, or four of molasses. Put it into a wooden bowl, cover it, and set it near the fire for four or five hours. Thenbottle it, and cork it tightly next day. 

PUMPKIN YEAST. 

Pare a fine ripe pumpkin, and cut it into pieces. Put them into akettle with a large handful of hops, and as much water as willcover them. Boil them till the pumpkin is soft enough to passthrough a cullender. Having done this, put the pulp into a stonejar, adding half a pint of good strong yeast to set it into afermentation. The yeast must be well stirred into the pumpkin. Leave the jar uncovered till next day; then secure it lightly witha cork. If pumpkin yeast is well made, and of a properconsistence, neither too thick nor too thin, it will keep longerthan any other. 

BAKER'S YEAST. 

To a gallon of soft water put two quarts of wheat bran, one quartof ground malt, (which may be obtained from a brewery, ) and twohandfuls of hops. Boil them together for half an hour. Then strainit through a sieve, and let it stand till it is cold; after whichput to it two large tea-cups of molasses, and half a pint ofstrong yeast. Pour it into a stone jug, and let it stand uncorkedtill next morning. Then pour off the thin liquid from the top, andcork the jug tightly. When you are going to use the yeast, if ithas been made two or three days, stir in a little pearl-ashdissolved in warm water, allowing a lump the size of a hickory-nutto a pint of yeast. This will correct any tendency to sourness, and make the yeast more brisk. 

TO MAKE BUTTER. 

Scald your milk pans every day after washing them; and let themset till the water gets cold. Then wipe them with a clean cloth. Fill them all with cold water half an hour before milking time, and do not pour it out till the moment before you are ready to usethe pans. Unless all the utensils are kept perfectly sweet andnice, the cream and butter will never be good. Empty milk-pansshould stand all day in the sun. 

When you have strained the milk into the pans, (which should bebroad and shallow, ) place them in the spring-house, setting themdown in the water. After the milk has stood twenty-four hours, skim off the cream, and deposits it in a large deep earthen jar, commonly called a crock, which must be kept closely covered, andstirred up with a stick at least twice a day, and whenever you addfresh cream to it. This stirring is to prevent the butter frombeing injured by the skin that will gather over the top of thecream. 

You should churn at least twice a week, for if the cream isallowed to stand too long, the butter will inevitably have a oddtaste. Add to the cream the strippings of the milk. Butter of onlytwo or three days gathering is the best. With four or five goodcows, you may easily manage to have a churning every three days. If your dairy is on a large scale, churn every two days. 

Have your churn very clean, and rinse and cool it with cold water. A barrel churn is best; though a small upright one, worked by astaff or dash, will do very well where there are but one or twocows. 

Strain the cream from the crock into the churn, and put on thelid. Move the handle slowly in warm weather, as churning too fastwill make the butter soft. When you find that the handle movesheavily and with great difficulty, the butter has come; that is, it has separated from the thin fluid and gathered into a lump, andit then is not necessary to churn any longer. Take it out with awooden ladle, and put it into a small tub or pail. Squeeze andpress it hard with the ladle, to get out all that remains of themilk. Add a little salt, and then squeeze and work It for a longtime. If any of the milk is allowed to remain in, it will speedilyturn sour and spoil the butter. Set it away in a cool place forthree hours, and then work it over again. [Footnote: A marble slabor table will be found of great advantage in working and making upbutter. ] Wash it in cold water; weigh it; make it up into separatepounds, smoothing, and shaping it; and clap each pound on yourwooden butter print, dipping the print every time in cold water. Spread a clean linen cloth on a bench in the spring-house; placethe butter on it, and let it set till it becomes perfectly hard. Then wrap each pound in a separate piece of linen that has beendipped in cold water. 

Pour the buttermilk into a clean crock, and place it in thespring-house, with a saucer to dip it out with. Keep the potcovered. The buttermilk will be excellent the first day; butafterwards it will become too thick and sour. Winter buttermilk isnever very palatable. 

Before you put away the churn, wash and scald it well; and the daythat you use it again, keep it for an hour or more filled withcold water. 

In cold weather, churning is a much more tedious process than insummer, as the butter will be longer coming. It is best then tohave the churn in a warm room, or near the fire. If you wish toprepare the butter for keeping a long time, take it after it hasbeen thoroughly well made, and pack it down tightly into a largejar. You need not in working it, add more salt than if the butterwas to be eaten immediately. But preserve it by making a brine offine salt, dissolved in water. The brine must be strong enough tobear up an egg on the surface without sinking. Strain the brineinto the jar, so as to be about two inches above the butter. Keepthe jar closely covered, and set it in a cool place. 

When you want any of the butter for use, take it off evenly fromthe top; so that the brine may continue to cover it at a regulardepth. 

This receipt for making butter is according to the method in useat the best farm-houses in Pennsylvania, and if exactly followedwill be found very good. The badness of butter is generally owingto carelessness or mismanagement; to keeping the cream too longwithout churning; to want of cleanliness in the utensils; to nottaking the trouble to work it sufficiently; or to the practice ofsalting it so profusely as to render it unpleasant to the taste, and unfit for cakes or pastry. All these causes of bad butter areinexcusable, and can easily be avoided. Unless the cows have beenallowed to feed where there are bitter weeds or garlic, the milkcannot naturally have any disagreeable taste, and therefore thefault of the butter must be the fault of the maker. Of course, thecream is much richer where the pasture is fine and luxuriant; andin winter, when the cows have only dry food, the butter must beconsequently whiter and more insipid than in the grazing season. Still, if properly made, even winter butter cannot taste badly. 

Many economical housekeepers always buy for cooking, butter ofinferior quality. This is a foolish practice; as when it is bad, the taste will predominate through all attempts to disguise it, and render every thing unpalatable with which it is combined. Asthe use of butter is designed to improve and not to spoil theflavour of cookery, it is better to omit it altogether, and tosubstitute something else, unless you can procure that which isgood. Lard, suet, beef-drippings, and sweet oil, may be used inthe preparation of various dishes; and to eat with bread or warmcakes, honey, molasses, or stewed fruit, &c, are far superior tobad butter. 

CHEESE. 

In making good cheese, skim milk is never used. The milk should eitherbe warm from the cow or heated to that temperature over the fire. When the rennet is put in, the heat of the milk should be from 90to 96 degrees. Three quarts of milk will yield, on an average, abouta pound of cheese. In infusing the rennet, allow a quart of lukewarmwater, and a table-spoonful of salt to a piece about half the sizeof your hand. The rennet must soak all night in the water beforeit can be fit for use. In the morning (after taking as much of itas you want) put the rennet water into a bottle and cork ittightly. It will keep the better for adding to it a wine glass ofbrandy. If too large a proportion of rennet is mixed with themilk, the cheese will be tough and leathery. 

To make a very good cheese, take three buckets of milk warm fromthe cow, and strain it immediately into a large tub or kettle. Stir into it half a tea-cupful of infusion of rennet or rennet-water;and having covered it, set it in a warm place for abouthalf an hour, or till it becomes a firm curd. Cut the curd intosquares with a large knife, or rather with a wooden slitting-dish, and let it stand about fifteen minutes. Then break it up fine withyour hands, and let it stand a quarter of an hour longer. Thenpour off from the top as much of the whey as you can; tie up thecurd in a linen cloth or bag, and hang it up to drain out theremainder of the whey; setting a pan under it to catch thedroppings. After all the whey is drained out, put the curd intothe cheese-tray, and cut it again into slices; chop it coarse; puta cloth about it; place it in the cheese-hoop or mould, and set itin the screw press for half an hour, pressing it hard. [Footnote:If you are making cheese on a small scale, and have not a regularpress, put the curd (after you have wrapped it in a cloth) into asmall circular wooden box or tub with numerous holes bored in thebottom; and with a lid that fits the inside exactly. Lay heavyweights on the lid in such a manner as to press evenly all over. ]Then take it out; chop the curd very fine; add salt to your taste;and put it again into the cheese-hoop with a cloth about it, andpress it again. You must always wet the cloth all over to preventits sticking to the cheese, and tearing the surface. Let it remainin the press till next morning, when you must take it out and turnit; then wrap it in a clean wet cloth, and replace it in thepress, where it must remain all day. On the following morningagain take out the cheese; turn it, renew the cloth, and put itagain into the press. Three days pressing will be sufficient. 

When you finally take it out of the press, grease the cheese allover with lard, and put it on a clean shelf in a dry dark room, orin a wire safe. Wipe, grease, and turn it carefully every day. Ifyou omit this a single day the cheese will spoil. Keep the shelfperfectly clean, and see that the cheese does not stick to it. When the cheese becomes firm, you may omit the greasing; butcontinue to rub it all over every day with a clean dry cloth. Continue this for five or sis weeks; the cheese will then be fitto eat. 

The best time for making cheese is when the pasture is inperfection. 

You may enrich the colour of the cheese by a little anatto orarnotta; of which procure a small quantity from the druggist, powder it, tie it in a muslin rag, and hold it in the warm milk, (after it is strained, ) pressing out the colouring matter withyour fingers, as laundresses press their indigo or blue rag in thetub of water. Anatto is perfectly harmless. 

After they begin to dry, (or ripen, as it is called, ) it is thecustom in some dairy-farms, to place the cheeses in the haystack, and keep them there among the hay for five or six weeks. This issaid greatly to improve their consistence and flavour. Cheeses aresometimes ripened by putting them every day in fresh grass. 

SAGE CHEESE. 

Take some of the young top leaves of the sage plant, and poundthem in a mortar till you have extracted the juice. Put the juiceinto a bowl, wipe out the mortar, put in some spinach leaves, andpound them till you have an equal quantity of spinach juice. Mixthe two juices together, and stir them into the warm milkimmediately after you have put in the rennet. You may use sagejuice alone; but the spinach will greatly improve the colour;besides correcting the bitterness of the sage. 

STILTON CHEESE. 

Having strained the morning's milk, and skimmed the cream from themilk of the preceding evening, mix the cream and the new milktogether while the latter is quite warm, and stir in the rennet-water. When the curd has formed, you must not break it up, (as isdone with other cheese, ) but take it out all at once with a woodenskimming dish, and place it on a sieve to drain gradually. Whileit is draining, keep pressing it gently till it becomes firm anddry. Then lay a clean cloth at the bottom of a wooden cheese-hoopor mould, which should have a few small holes bored in the bottom. The cloth must be large enough for the end to turn over the topagain, after the curd is put in. Place it in the press for twohours; turn it, (putting a clean cloth under it, ) and press itagain for six or eight hours. Then turn it again, rub the cheeseall over with salt, and return it to the press for fourteen hours. Should the edges of the cheese project, they must be pared off. 

When you take it finally out of the press, bind it round tightlywith a cloth, (which must be changed every day when you turn thecheese, ) and set it on a shelf or board. Continue the cloths tillthe cheese is firm enough to support itself; rubbing or brushingthe outside every day when you turn it. After the cloths are leftoff, continue to brush the cheese every day for two or threemonths; during which time it may be improved by keeping it coveredall round, under and over, with grass, which must be renewed everyday, and gathered when quite dry after the dew is off. Keep thecheese and the grass between two large plates. 

A Stilton cheese is generally made of a small size, seldom largerin circumference than a dinner plate, and about four or fiveinches thick. They are usually put up for keeping, in cases ofsheet lead, fitting them exactly. There is no cheese superior tothem in richness and mildness. 

Cream cheeses (as they are generally called) may be made in thismanner. They are always eaten quite fresh, while the inside isstill somewhat soft. They are made small, and are sent to tablewhole, cut across into triangular slices like a pie or cake. Afterthey become fit to eat, they will keep good but a day or two, butthey are considered while fresh very delicious. 

COTTAGE CHEESE. 

This is that preparation of milk vulgarly called Smear Case. Takea pan of milk that has just began to turn sour; cover it, and setit by the fire till it becomes a curd. Pour off the whey from thetop, and tie up the curd in a pointed linen bag, and hang it up todrain; setting something under it to catch the droppings. Do notsqueeze it. Let it drain all night, and in the morning put thecurd into a pan, (adding some rich cream, ) and work it very finewith a spoon, chopping and pressing it till about the consistenceof a soft bread pudding. To a soup plate of the fine curd put atea-spoonful of salt; and a piece of butter about the size of awalnut; mixing all thoroughly together. Having prepared the wholein this manner, put it into a stone or china vessel; cover itclosely, and set it in a cold place till tea time. You may make itof milk that is entirely sweet by forming the curd with rennet. 

A WELSH RABBIT. 

Toast some slices of bread, (having cut off the crust, ) butterthem, and keep them hot. Grate or shave down with a knife somefine mellow cheese: and, if it is not very rich, mix with it a fewsmall bits of butter. Put it into a cheese-toaster, or into askillet, and add to it a tea-spoonful of made mustard; a littlecayenne pepper; and if you choose, a wine glass of fresh porter orof red wine. Stir the mixture over hot coals, till it iscompletely dissolved; and then brown it by holding over it asalamander, or a red-hot shovel. Lay the toast in the bottom andround the sides of a deep dish; put the melted cheese upon it, andserve it up as hot as possible, with dry toast in a separateplate; and accompanied by porter or ale. 

This preparation of cheese is for a plain supper. 

Dry cheese is frequently grated on little plates for the tea-table. 

TO MAKE CHOCOLATE

To each square of a chocolate cake allow three jills, or achocolate cup and a half of boiling water. Scrape down thechocolate with a knife, and mix it first to a paste with a smallquantity of the hot water; just enough to melt it in. Then put itinto a block tin pot with the remainder of the water; set it onhot coals; cover it, and let it boil (stirring it twice) till theliquid is one third reduced. Supply that third with cream or richmilk; stir it again, and take it off the fire. Serve it up as hotas possible, with dry toast, or dry rusk. It chills immediately. If you wish it frothed, pour it into the cup, and twirl round init the little wooden instrument called a chocolate mill, till younave covered the top with foam. 

TO MAKE TEA. 

In buying tea, it is best to get it by the box, of an importer, that you may be sure of having it fresh, and unmixed with any thatis old and of inferior quality. The box should be kept in a verydry place. If green tea is good, it will look green in the cupwhen poured out. Black tea should be dark coloured and have afragrant flowery smell. The best pots for making tea are those ofchina. Metal and Wedgwood tea-pots by frequent use will oftencommunicate a disagreeable taste to the tea. This disadvantage maybe remedied in Wedgwood ware, by occasionally boiling the tea-potsin a vessel of hot water. 

In preparing to make tea, let the pot be twice scalded from thetea-kettle, which must be boiling hard at the moment the water ispoured on the tea; otherwise it will be weak and insipid, evenwhen a large quantity is put in. The best way is to have a chafingdish, with a kettle always boiling on it, in the room where thetea is made. It is a good rule to allow two tea-spoonfuls of teato half a pint or a large cupful of water, or two tea-spoonfulsfor each grown person that is to drink tea, and one spoonfulextra. The pot being twice scalded, put in the tea, and pour onthe water about ten minutes before you want to fill the cups, thatit may have time to draw or infuse. Have hot water in another pot, to weaken the cups of those that like it so. That the secondcourse of cups may be as strong as the first, put some tea into acup just before you sit down to table, pour on it a very littleboiling water, (just enough to cover it, ) set a saucer over it tokeep in the steam, and let it infuse till you have filled all thefirst cups; then add it to that already in the tea-pot, and pourin a little boiling water from the kettle. Except that it is lessconvenient for a large family, a kettle on a chafing dish isbetter than an urn, as the water may be kept longer boiling. 

In making black tea, use a larger quantity than of green, as it isof a much weaker nature. The best black teas in general use arepekoe and pouchong; the best green teas are imperial, young hyson, and gunpowder. 

TO MAKE COFFEE. 

The manner in which coffee is roasted is of great importance toits flavour. If roasted too little, it will be weak and insipid;if too much, the taste will be bitter and unpleasant. To have itvery good, it should be roasted immediately before it is made, doing no more than the quantity you want at that time. It losesmuch of its strength by keeping, even in twenty-four hours afterroasting. It should on no consideration be ground till directlybefore it is made. Every family should be provided with a coffeeroaster, which is an iron cylinder to stand before the fire, andis either turned by a handle, or wound up like a jack to go ofitself. If roasted in an open pot or pan, much of the flavourevaporates in the process. Before the coffee is put into theroaster, it should be carefully examined and picked, lest thereshould be stones or bad grains among it. It should be roasted of abright brown; and will be improved by putting among it a piece ofbutter when about half done. 

Watch it carefully while roasting, looking at it frequently. 

A coffee-mill affixed to the wall is far more convenient than onethat must he held on the lap. It is best to grind the coffee whilewarm. 

Allow half a pint of ground coffee to three pints of water. If thecoffee is not freshly roasted, you should put in more. Put thewater into the tin coffee-pot, and set it on hot coals; when itboils, put in the coffee, a spoonful at a time, (stirring itbetween each spoonful, ) and add two or three chips of isinglass, or the white of an egg. Stir it frequently, till it has risen upto the top in boiling; then set it a little farther from the fire, and boil it gently for ten minutes, or a quarter of an hour; afterwhich pour in a tea-cup of cold water, and put it in the corner tosettle for ten minutes. Scald your silver or china pot, andtransfer the coffee to it; carefully pouring it off from thegrounds, so as not to disturb them. 

If coffee is allowed to boil too long, it will lose much of itsstrength, and also become sour. 

FRENCH COFFEE. 

To make coffee without boiling, you must have a biggin, the bestsort of which is what in France is called a Grecque. They are tobe had of various sizes and prices at the tin stores. Coffee madein this manner is much less troublesome than when boiled, andrequires no white of egg or isinglass to clear it. The coffeeshould be freshly roasted and ground. Allow two cupfuls of groundcoffee to sis cupfuls of boiling water. Having first scalded thebiggin, (which should have strainers of perforated tin, and not oflinen, ) put in the coffee, and pour on the water, which should beboiling hard at the time. Shut down the lid, place the pot nearthe fire, and the coffee will be ready as soon as it has alldrained through the coarse and fine strainers into the receiverbelow the spout. Scald your china or silver pot, and pour thecoffee into it. But it is best to have a biggin in the form of anurn, in which the coffee can both be made and brought to table. 

For what is called milk coffee, --boil the milk or creamseparately; bring it to table in a covered vessel, and pour it hotinto the coffee, the flavour of which will be impaired if the milkis boiled with it. 

DOMESTIC LIQUORS ETC. 

SPRUCE BEER

Put into a large kettle, ten gallons of water, a quarter of apound of hops, and a tea-cupful of ginger. Boil them together tillall the hops sink to the bottom. Then dip out a bucket full of theliquor, and stir into it six quarts of molasses, and three ouncesand a half of the essence of spruce. When all is dissolved, mix itwith the liquor in the kettle; strain it through a hair sieve intoa cask; and stir well into it half a pint of good strong yeast. Let it ferment a day or two; then bung up the cask, and you maybottle the beer the next day. It will be fit for use in a week. 

For the essence of spruce, you may substitute two pounds of theouter sprigs of the spruce fir, boiled ten minutes in the liquor. 

To make spruce beer for present use, and in a smaller quantity, boil a handful of hops in two gallons and a half of water, tillthey fall to the bottom, Then strain the water, and when it islukewarm, stir into it a table-spoonful of ground white ginger; apint of molasses; a table-spoonful of essence of spruce; and halfa pint of yeast. Mix the whole well together in a stone jug, andlet it ferment for a day and a half, or two days. Then put it intobottles, with three or four raisins in the bottom of each, toprevent any further fermentation. It will then be fit forimmediate use. 

GINGER BEER. 

Break up a pound and a half of loaf-sugar, and mix with it threeounces of strong white ginger, and the grated peel of two lemons. Put these ingredients into a large stone jar, and pour over themtwo gallons of boiling water. When it becomes milk-warm strain it, and add the juice of the lemons and two large table-spoonfuls ofstrong yeast. Make this beer in the evening and let it stand allnight. Next morning bottle it in little half pint stone bottles, tying down the corks with twine. 

MOLASSES BEER. 

To six quarts of water, add two quarts of West India molasses;half a pint of the best brewer's yeast; two table-spoonfuls ofground ginger; and one table-spoonful of cream of tartar. Stir alltogether. Let it stand twelve hours, and then bottle it, puttingthree or four raisins into each bottle. 

It will be much improved by substituting the juice and grated peelof a large lemon, for one of the spoonfuls of ginger. 

Molasses beer keeps good but two or three days. 

SASSAFRAS BEER. 

Have ready two gallons of soft water; one quart of wheat bran; alarge handful of dried apples; half a pint of molasses; a smallhandful of hops; half a pint of strong fresh yeast, and a piece ofsassafras root the size of an egg. 

Put all the ingredients (except the molasses and yeast) at onceinto a large kettle. Boil it till the apples are quite soft. Putthe molasses into a small clean tub or a large pan. Set a hairsieve over the vessel, and strain the mixture through it. Let itstand till it becomes only milk-warm, and then stir in the yeast. Put the liquor immediately into the keg or jugs, and let it standuncorked to ferment. Fill the jugs quite full, that the liquor infermenting may run over. Set them in a large tub. When you seethat the fermentation or working has subsided, cork it, and itwill be fit for use next day. 

Two large table-spoonfuls of ginger stirred into the molasses willbe found an improvement. 

If the yeast is stirred in while the liquor is too warm, it willbe likely to turn sour. 

If the liquor is not put immediately into the jugs, it will notferment well. 

Keep it in a cold place. It will not in warm weather be good morethan two days. It is only made for present use. 

GOOSEBERRY WINE. 

Allow three gallons of soft water (measured after it has boiled anhour) to six gallons of gooseberries, which must be full ripe. Topand tail the gooseberries; put them, a few at a time, into awooden dish, and with a rolling-pin or beetle break and mash everyone; transferring them, as they are done, into a large stone jar. Pour the boiling water upon the mashed gooseberries; cover thejar, and let them stand twelve hours. Then strain and measure thejuice, and to each quart allow three-quarters of a pound of loaf-sugar;mix it with the liquid, and let it stand eight or ninehours to dissolve, stirring it several times. 

Then pour it into a keg of proper size for containing it, and letit ferment at the bung-hole; filling it up as it works out withsome of the liquor reserved for that purpose. As soon as it ceasesto hiss, stop it close with a cloth wrapped round the bung. A pintof white brandy for every gallon of the gooseberry wine may beadded on bunging it up. At the end of four or five months it willprobably be fine enough to bottle off. It is best to bottle it incold frosty weather. You may refine it by allowing to every gallonof wine the whites of two eggs, beaten to a froth, with a verysmall tea-spoonful of salt. When the white of egg, &c, is a stifffroth, take out a quart of the wine, and mix them well together. Then pour it into the cask, and in a few days it will be fine andclear. You may begin to use it any time after it is bottled. Puttwo or three raisins in the bottom of each bottle. They will tendto keep the wine from any farther fermentation. 

Fine gooseberry wine has frequently passed for champagne. Keep thebottles in saw-dust, lying on their sides. 

CURRANT WINE. 

Take four gallons of ripe currants; strip them from the stalksinto a great stone jar that has a cover to it, and mash them witha long thick stick. Let them stand twenty-four hours; then put thecurrants into a large linen bag; wash out the jar, set it underthe bag, and squeeze the juice into it. Boil together two gallonsand a half of water, and five pounds and a half of the best loaf-sugar, skimming it well. When the scum ceases to rise, mix thesyrup with the currant juice. Let it stand a fortnight or threeweeks to settle; and then transfer it to another vessel, takingcare not to disturb the lees or dregs. If it is not quite clearand bright, refine it by mixing with a quart of the wine, (takenout for the purpose, ) the whites of two eggs beaten to a stifffroth, and half an ounce of cream of tartar. Pour this graduallyinto the vessel. Let it stand ten days, and then bottle it off. Place the bottles in saw-dust, laying them on their sides. Takecare that the saw-dust is not from pine wood. The wine will be fitto drink in a year, but is better when three or four years old. 

You may add a little brandy to it when you make it; allowing aquart of brandy to six gallons of wine. 

RASPBERRY WINE. 

Put four gallons of ripe raspberries into a stone jar, and mashthem with a round stick. Take four gallons of soft water, (measured after it has boiled an hour, ) and strain it warm overthe raspberries. Stir it well and let it stand twelve hours. Thenstrain it through a bag, and to every gallon of liquor put threepounds of loaf-sugar. Set it over a clear fire, and boil and skimit till the scum ceases to rise. When it is cold bottle it. Openthe bottles every day for a fortnight, closing them again in a fewminutes. Then seal the corks, and lay the bottles on their sidesin saw-dust, which must not be from pine wood. 

ELDERBERRY WINE. 

Gather the elderberries when quite ripe; put them into a stonejar, mash them with a round stick, and set them in a warm oven, orin a large kettle of boiling water till the jar is hot through, and the berries begin to simmer. Then take them out, and press andstrain them through a sieve. To every quart of juice allow a poundof Havanna or Lisbon sugar, and two quarts of cold soft water. Putthe sugar into a large kettle, pour the juice over it, and, whenit has dissolved, stir in the water. Set the kettle over the fire, an& boil and skim it till the scum ceases to rise. To four gallonsof the liquor add a pint and a half of brandy. Put it into a keg, and let it stand with the bung put in loosely for four or fivedays, by which time it will have ceased to ferment. Then stop itclosely, plastering the bung with clay. At the end of six months, draw off a little of it; and if it is not quite clear and bright, refine it with the whites and shells of three or four eggs, beatento a stiff froth and stirred into a quart of the wine, taken outfor the purpose and then returned to the cask; or you may refineit with an ounce or more of dissolved isinglass. Let it stand aweek or two, and then bottle it. 

This is an excellent domestic wine, very common in England, anddeserving to be better known in America, where the elderberry treeis found in great abundance. Elderberry wine is generally takenmulled with spice, and warm. 

ELDER FLOWER WINE. 

Take the flowers or blossoms of the elder tree, and strip themfrom the stalks. To every quart of flowers allow one gallon ofwater, and three pounds of while sugar. Boil and skim the sugarand water, and then pour it hot on the flowers. When cool, mix inwith it some lemon juice and some yeast; allowing to six gallonsof the liquor the juice of six lemons, and four or five table-spoonfulsof good yeast stirred in very hard. Let it ferment forthree days in a tub covered with a double blanket. Then strain thewine through a sieve, (add six whites of eggs beaten to a stifffroth, or an ounce of melted isinglass, ) and put it into a cask, in the bottom of which you have laid four or five pounds of thebest raisins, stoned. Stop the cask closely, and in six months thewine will be fit to bottle. It will much resemble Frontiniac, theelder flowers imparting to it a very pleasant taste. 

CIDER WINE. 

Take sweet cider immediately from the press. Strain it through aflannel bag into a tub, and stir into it as much honey as willmake it strong enough to bear up an egg. Then boil and skim it, and when the scum ceases to rise, strain it again. When cool, putit into a cask, and set it in a cool cellar till spring. Thenbottle it off; and when ripe, it will be found a very pleasantbeverage. The cider must be of the very best quality, madeentirely from good sound apples. 

MEAD. 

To every gallon of water put five pounds of strained honey, (thewater must be hot when you add the honey, ) and boil it threequarters of an hour, skimming it well. Then put in some hops tiedin a thin bag, (allowing an ounce or a handful to each gallon, )and let it boil half an hour longer. Strain it into a tub, and letit stand four days. Then put it into a cask, (or into a demijohnif the quantity is small, ) adding for each gallon of mead a jillof brandy and a sliced lemon. If a large cask, do not bottle ittill it has stood a year. 

FOX GRAPE SHRUB. 

Gather the grapes when they are full grown, but before they beginto purple. Pick from the stems a sufficient quantity to nearlyfill a large preserving kettle, and pour on them as much boilingwater as the kettle will hold. Set it over a brisk fire, and keepit scalding hot till all the grapes have burst. Then take themoff, press out and strain the liquor, and allow to each quart apound of sugar stirred well in. Dissolve the sugar in the juice;then put them together into a clean kettle, and boil and skim themfor ten minutes, or till the scum ceases to rise. When cold, bottle it; first putting into each bottle a jill of brandy. Sealthe bottles, and keep them in a warm closet. 

You may make gooseberry shrub in this manner. 

CURRANT SHRUB. 

Your currants must be quite ripe. Pick them from the stalks, andsqueeze them through a linen bag. To each quart of juice allow apound of loaf-sugar. Put the sugar and juice into a preservingkettle, and let it melt before it goes on the fire. Boil it tenminutes, skimming it well. When cold, add a jill of the best whitebrandy to each quart of the juice. Bottle it, and set it away foruse; sealing the corks. It improves by keeping. 

Raspberry shrub may be made in this manner; also strawberry. 

CHERRY SHRUB. 

Pick from the stalks, and stone a sufficient quantity of ripemorellas, or other red cherries of the best and most juicydescription. Put them with all their juice into a stone jar, andset it, closely covered, into a deep kettle of boiling water. Keepit boiling hard for a quarter of an hour. Then pour the cherriesinto a bag, and strain and press out all the juice. Allow a poundof sugar to a quart of juice, boil them together ten minutes in apreserving kettle, skimming them well, and when cold, bottle theliquid; first putting a jill of brandy into each bottle. 

CHERRY BOUNCE. 

Mix together six pounds of ripe morellas and six pounds of largeblack heart cherries. Put them into a wooden bowl or tub, and witha pestle or mallet mash them so as to crack all the stones. Mixwith the cherries three pounds of loaf-sugar, or of sugar candybroken up, and put them into a demijohn, or into a large stonejar. Pour on two gallons of the best double rectified whiskey. Stop the vessel closely, and let it stand three months, shaking itevery day during the first month. At the end of the three monthsyou may strain the liquor and bottle it off. It improves by age. 

LEMON SYRUP. 

Break up into large pieces six pounds of fine loaf-sugar. Taketwelve large ripe lemons, and (without cutting them) grate theyellow rind upon the sugar. Then, put the sugar, with the lemongratings and two quarts of water, into a preserving kettle, andlet it dissolve. When it is all melted, boil it till quite thick, skimming it till no more scum rises; it will then be done. Haveready the juice of all the lemons, and when the syrup is quitecold, stir in the lemon juice. Bottle it, and keep it in a coolplace. 

It makes a delicious drink in summer, in the proportion of onethird lemon syrup and two thirds ice water. 

LEMON CORDIAL. 

Pare off very thin the yellow rind of a dozen large lemons; throwthe parings into a gallon of white brandy, and let them steep tillnext day, or at least twelve hours. Break up four pounds of loaf-sugarinto another vessel, and squeeze upon it the juice of thelemons. Let this too stand all night. Next day mix all together, boil two quarts of milk, and pour it boiling hot into the otheringredients. Cover the vessel, and let it stand eight days, stirring it daily. Then strain it through a flannel bag till theliquid is perfectly clear. Let it stand six weeks in a demijohn orglass jar, and then bottle it. 

To make it still more clear, you may filter it through a piece offine muslin pinned down to the bottom of a sieve, or throughblotting paper, which must be frequently renewed. It should bewhite blotting paper. 

ROSE CORDIAL. 

Put a pound of fresh rose leaves into a tureen, with a quart oflukewarm water. Cover the vessel, and let them infuse for twenty-fourhours. Then squeeze them through a linen bag till all theliquid is pressed out. Put a fresh pound of rose leaves into thetureen, pour the liquid back into it, and let it infuse again fortwo days. You may repeat this till you obtain a very stronginfusion. Then to a pint of the infusion add half a pound of loaf-sugar, half a pint of white brandy, an ounce of broken cinnamon, and an ounce of coriander seeds. Put it into a glass jar, cover itwell, and let it stand for two weeks. Then filter it through afine muslin or a blotting paper (which must be white) pinned onthe bottom of a sieve; and bottle it for use. 

STRAWBERRY CORDIAL. 

Hull a sufficient quantity of ripe strawberries, and squeeze themthrough a linen bag. To each quart of the juice allow a pint ofwhite brandy, and half a pound of powdered loaf-sugar. Put theliquid into a glass jar or a demijohn, and let it stand afortnight. Then filter it through a sieve, to the bottom of whicha piece of fine muslin or blotting paper has been fastened; andafterwards bottle it, RASPBERRY CORDIAL. 

May be made in the above manner. 

QUINCE CORDIAL. 

Take the finest and ripest quinces you can procure, wipe themclean, and cut out all the defective parts. Then grate them into atureen or some other large vessel, leaving out the seeds andcores. Let the grated pulp remain covered in the tureen fortwenty-four hours. Then, squeeze it through a jelly-bag or cloth. To six quarts of the juice allow a quart of cold water, threepounds of loaf-sugar, (broken up, ) and a quart of white brandy. Mix the whole well together, and put it into a stone jar. Haveready three very small flannel or thick muslin bags, (not largerthan two inches square, ) fill one with grated nutmeg, another withpowdered mace, and the third with powdered cloves; and pat them, into the jar that the spice may flavour the liquor without mixingwith it. Leave the jar uncorked for a few days; reserving some ofthe liquor to replace that which may flow over in thefermentation. Whenever it has done working, bottle it off, but donot use it for six months. If not sufficiently bright and clear, filter it through fine muslin, pinned round the bottom of asieve, or through a white blotting paper fastened in the samemanner. 

PEACH CORDIAL. 

Take the ripest and most juicy free-stone peaches you can procure. Cut them from the stones, and quarter them without paring. Crackthe stones, and extract the kernels, which must be blanched andslightly pounded. Put the peaches into a large stone jar inlayers, alternately with layers of the kernels, and of powderedloaf-sugar. When the jar is three parts full of the peaches, kernels, and sugar, fill it up with white brandy. Set the Jar in alarge pan, and leave it uncovered for three or four days, in caseof its fermenting and flowing over at the top. Fill up what isthus wasted with more brandy, and then close the jar tightly. Letit stand, five or six months; then filter it, and bottle it foruse. 

Cherry, apricot, and plum cordial may be made in the above manner;adding always the kernels. 

ANNISEED CORDIAL. 

Melt a pound of loaf-sugar in two quarts of water. Mix it with twoquarts of white brandy, and add a table-spoonful of oil ofanniseed. Let it stand a week; then filter it through, whiteblotting paper, and bottle it for use. 

Clove or Cinnamon Cordial may be made in the same manner, bymixing sugar, water and brandy, and adding oil of cinnamon or oilof cloves. You may colour any of these cordials red by stirring ina little powdered cochineal that has been dissolved in a smallquantity of brandy. 

ROSE BRANDY. 

Nearly fill a china or glass jar with freshly-gathered roseleaves, and pour in sufficient French white brandy to fill itquite up; and then cover it closely. Next day put the whole into astrainer, and having squeezed and pressed the rose leaves anddrained off the liquid, throw away the leaves, put fresh ones intothe jar, and return the brandy to it. Repeat this every day whileroses are in season, (taking care to keep the jar well covered, )and you will find the liquid much better than rose water forflavouring cakes and puddings. 

LEMON BRANDY. 

When you use lemons for punch or lemonade, do not throw away thepeels, but cut them in small pieces, and put them into a glass jaror bottle of brandy. You will find this brandy useful for manypurposes. 

In the same way keep for use the kernels of peach and plum stones, pounding them slightly before you put them into the brandy. 

NOYAU. 

Blanch and break up a pound of shelled bitter almonds or peachkernels. Mix with them the grated rinds of three large lemons, half a pint of clarified honey that has been boiled and skimmed, and three pounds of the best double-refined loaf-sugar. Put theseingredients into a jar or demijohn; pour in four quarts of thebest white brandy or proof spirit; stop the vessel, and let itstand three months, shaking it every day for the first month. Thenfilter it, dilute it with rose water to your taste, (you may allowa quart of rose water to each quart of the liquor, ) and bottle itfor use. 

This and any other cordial may be coloured red by mixing with it(after it is filtered) cochineal, powdered, dissolved in a littlewhite brandy, and strained through fine muslin. 

RATAFIA. 

Pound in a mortar, and mix together a pound of shelled bitteralmonds, an ounce of nutmegs, a pound of fine loaf-sugar, and onegrain (apothecaries' weight) of ambergris. Infuse theseingredients for a week in a gallon of white brandy or proofspirit. Then filter it, and bottle it for use. 

CAPILLAIRE. 

Powder eight pounds of loaf-sugar, and wet it with three pints ofwater and three eggs well beaten with their shells. Stir the wholemass very hard, and boil it twice over, skimming it well. Thenstrain it, and stir in two wine glasses of orange flower water. Bottle it, and use it for a summer draught, mixed with a littlelemon juice and water; or you may sweeten punch with it. 

ORGEAT. 

To make orgeat paste, blanch, mix together, and pound in a mortartill perfectly smooth, three quarters of a pound of shelled sweetalmonds, and one quarter of a pound of shelled bitter almonds;adding frequently a little orange flower or rose water, to keepthem from oiling; and mixing with them, as you proceed, a pound offine loaf-sugar that has been previously powdered by itself. Whenthe whole is thoroughly incorporated to a stiff paste, put it intolittle pots and close them well. It will keep five or six months, and, when you wish to use it for a beverage, allow a piece oforgeat about the size of an egg to each half pint or tumbler ofwater. Having well stirred it, strain the mixture through anapkin. 

To make liquid orgeat for present use; blanch and pound in amortar, with rose water, a quarter of a pound of sweet and anounce and a half of bitter almonds. Then sweeten three pints ofrich milk with half a pound of loaf-sugar, and stir the almondsgradually into it. Boil it over hot coals; and as soon as it comesto a boil, take it off and stir it frequently till it gets cold. Then strain it, add a glass of brandy, and put it into decanters. When you pour it out for drinking dilute it with water. 

LEMONADE. 

Take fine ripe lemons, and roll them under your hand on the tableto increase the quantity of juice. Then cut and squeeze them intoa pitcher, and mix the juice with loaf-sugar and cold water. Tohalf a pint of lemon juice you may allow a pint and a half ofwater; and ten or twelve moderate sized lumps of sugar. Send itround in little glasses with handles. 

To make a tumbler of _very good_ lemonade, allow the juice ofone lemon and four or five lumps of sugar, filling up the glasswith water. In summer use ice water. 

ORANGEADE. 

Is made of oranges, in the same proportion as lemonade. It is veryfine when frozen. 

PUNCH. 

Roll twelve fine lemons under your hand on the table; then pareoff the yellow rind very thin, and boil it in a gallon of watertill all the flavour is drawn out. Break up into a large bowl, twopounds of loaf-sugar, and squeeze the lemons over it. When thewater has boiled sufficiently, strain it from the lemon-peel, andmix it with the lemon juice and sugar. Stir in a quart of rum orof the best whiskey. 

Two scruples of flowers of benjamin, steeped in a quart of rum, will make an infusion which much resembles the arrack of the EastIndies. It should be kept in a bottle, and a little of it will befound to impart a very fine and fragrant flavour to punch made inthe usual manner. 

FROZEN PUNCH. 

Is made as above, omitting one half of the rum or whiskey. Put itinto an ice-cream freezer, shaking or stirring it all the time, when it is frozen, send it round immediately, in small glasseswith a tea-spoon for each. 

ROMAN PUNCH. 

Grate the yellow rinds of twelve lemons and two oranges upon twopounds of loaf-sugar. Squeeze on the juice of the lemons andoranges; cover it, and let it stand till next day. Then strain itthrough a sieve, add a bottle of champagne, and the whites ofeight eggs beaten to a froth. You may freeze it or not. 

MILK PUNCH. 

What is commonly called milk punch, is a mixture of brandy or rum, sugar, milk and nutmeg, with-without either lemon juice or water. It is taken cold with a lump of ice in each tumbler. 

FINE MILK PUNCH. 

Pare off the yellow rind of nine large lemons, and steep it fortwenty-four hours in a quart of brandy or rum. Then mix with itthe juice of the lemons, a pound and a half of loaf-sugar, twograted nutmegs, and a quart of water. Add a quart of richunskimmed milk, made boiling hot, and strain the whole through ajelly-bag. You may either use it as soon as it is cold, or make alarger quantity, (in the above proportions, ) and bottle it. Itwill keep several months. 

REGENT'S PUNCH. 

Take four large lemons; roll them on the table to make them morejuicy, and then pare them as thin as possible. Cut out all thepulp, and throw away the seeds and the white part of the rind. Putthe yellow rind and the pulp into a pint of boiling water with twotea-spoonfuls of raw green tea of the best sort. Let all boiltogether about ten minutes. Then strain it through linen, and stirin a pound of powdered loaf-sugar and a bottle of champagne, or ofany liquor suitable for punch. Set it again over the fire, andwhen just ready to boil, remove it, and pour it into a china bowlor pitcher, to be sent round in glasses. 

WINE JELLY. 

Clarify a pound of loaf-sugar, by mixing it with halfa pint of water and the beaten white of an egg, and then boilingand skimming it. Put an ounce of isinglass (with as much boilingwater as will cover it) into a small sauce-pan, and set it in hotcoals till the isinglass is thoroughly dissolved. Then when thesyrup has been taken from the fire, mix the melted isinglass withit, add a quart of white wine and stir in a table-spoonful or aspoonful and a half of old Jamaica spirits. Stir the mixture veryhard, and pour it into a mould. When it has congealed, wrap acloth dipped in warm water round the outside of the mould; turnout the jelly, and eat it with ice-cream. 

BISHOP. 

The day before you want to use the liquor toast four large orangestill they are of a pale brown. You may do them either before aclear fire or in the oven of a stove. Dissolve half a pound ofloaf-sugar in half a pint of claret. When the oranges are roasted, quarter them without peeling, lay them in the bottom of a bowl ora tureen, add two beaten nutmegs and some cinnamon, and pour onthem the wine and sugar. Cover it, and let it stand till next day. Then having heated the remainder of the bottle of claret till itnearly boils, pour it into a pitcher, and having first pressed andmashed the pieces of orange with a spoon to bring out the juice, put them with the sugar, &c. Into a cloth, and strain the liquidinto the hot claret. Serve it warm in large glasses. 

MULLED WINE. 

Boil together in a pint of water two beaten nutmegs, a handful ofbroken cinnamon, and a handful of cloves slightly pounded. Whenthe liquid is reduced to one half, strain it into a quart of portwine, which must be set on hot coals, and taken off as soon as itcomes to a boil. Serve it up hot in a pitcher with little glasscups round it, and a plate of fresh rusk. 

MULLED CIDER. 

Allow six eggs to a quart of cider. Put a handful of whole clovesinto the cider, and boil it. While it is boiling, beat the eggs ina large pitcher; adding to them as much sugar as will make thecider very sweet. By the time the cider boils, the eggs will besufficiently light. Pour the boiling liquor on the beaten egg, andcontinue to pour the mixture backwards and forwards from onepitcher to another, till it has a fine froth on it. Then pour itwarm into your glasses, and grate some nutmeg over each. 

Port wine may be mulled in the same manner. 

EGG NOGG. 

Beat separately the yolks and whites of six eggs. Stir the yolksinto a quart of rich milk, or thin cream, and add half a pound ofsugar. Then mix in half a pint of rum or brandy. Flavour it with agrated nutmeg. Lastly, stir in gently the beaten white of an egg. 

It should be mixed in a china bowl. 

SANGAREE. 

Mix in a pitcher or in tumblers one-third of wine, ale, or porter, with two-thirds of water either warm or cold. Stir in sufficientloaf-sugar to sweeten it, and grate some nutmeg into it. 

By adding to it lemon juice, you may make what is called negus. 

TURKISH SHERBET. 

Having washed a fore-quarter or knuckle of veal, and cracked thebones, put it on to boil with two quarts and a pint of water. Letit boil till the liquid is reduced to one quart, and skim it well. Then strain it, and set it away to cool. When quite cold, mix withit a pint and a half of clear lemon juice, and a pint and a halfof capillaire or clear sugar-syrup. If you have no capillaireready, boil two pounds of loaf-sugar in a pint and a half ofwater, clearing it with the beaten white of an egg mixed into thesugar and water before boiling. Serve the sherbet cold or iced, inglass mugs at the dessert, or offer it as a refreshment at anyother time. 

Sherbet may be made of the juice of various sorts of fruit. 

BOTTLED SMALL BEER. 

Take a quart bottle of the very best brisk porter, and mix it withfour quarts of water, a pint of molasses, and a table-spoonful ofginger. Bottle it, and see that the corks are of the very bestkind. It will be fit for use in three or four days. 

TO KEEP LEMON JUICE. 

Powder a pound of the best loaf-sugar; put it into a bowl, andstrain over it a pint of lemon juice; stirring it well with asilver spoon till the sugar has entirely melted. Then bottle it, sealing the corks; and keep it in a dry place. 

ESSENCE OF LEMON-PEEL. 

Rub lumps of loaf-sugar on fine ripe lemons till the yellow rindis all grated off; scraping up the sugar in a tea-spoon, andputting it on a plate as you proceed. When you have enough, pressit down into a little glass or china jar, and cover it closely. This will be found very fine to flavour puddings and cakes. 

Prepare essence of orange-peel in the same manner. 

CIDER VINEGAR. 

Take six quarts of rye meal; stir and mix it well into a barrel ofstrong hard cider of the best kind; and then add a gallon ofwhiskey. Cover the cask, (leaving the bung loosely in it, ) set itin the part of your yard that is most exposed to the sun and air;and in the course of four weeks (if the weather is warm and dry)you will have good vinegar fit for use. When you draw off a gallonor more, replenish the cask with the same quantity of cider, andadd about a pint of whiskey. You may thus have vinegar constantlyat hand for common purposes. 

The cask should have iron hoops. 

A very strong vinegar may be made by mixing cider and strainedhoney, (allowing a pound of honey to a gallon of cider, ) andletting it stand five or six months. This vinegar is so powerfulthat for common purposes it should be diluted with a little water. 

Vinegar may be made in the same manner of sour wine. 

WHITE VINEGAR. 

Put into a cask a mixture composed of five gallons of water, twogallons of whiskey, and a quart of strong yeast, stirring in twopounds of powdered charcoal. Place it where it will fermentproperly, leaving the bung loose till the fermentation is over, but covering the hole slightly to keep out the dust and insects. At the end of four months draw it off, and you will have a finevinegar, as clear and colourless as water. 

SUGAR VINEGAR. 

To every gallon of water allow a pound of the best brown sugar, and a jill or more of strong yeast. Mix the sugar and watertogether, and boil and skim it till the scum ceases to rise. Thenpour it into a tub; and when it cools to lukewarm heat, put intoit the yeast spread on pieces of toast. Let it work two days; thenput it into an iron-hooped cask, and set it in a sunny place forfive months, leaving the bung loose, but keeping the bung-holecovered. In five months it will be good clear vinegar, and you maybottle it for use. 

A cask that has not contained vinegar before, should have a quartof boiling hot vinegar poured into it, shaken about frequentlytill cold, and allowed to stand some hours. 

PREPARATIONS FOR THE SICK. 

CHICKEN JELLY. 

Take a large chicken, cut it up into very small pieces, bruise thebones, and put the whole into a stone jar with a cover that willmake it water tight. Set the jar in a large kettle of boilingwater, and keep it boiling for three hours. Then strain off theliquid, and season it slightly with salt, pepper, and mace; orwith loaf-sugar and lemon juice, according to the taste of theperson for whom it is intended. 

Return the fragments of the chicken to the jar, and set it againin a kettle of boiling water. You will find that you can collectnearly as much jelly by the second boiling. 

This jelly may be made of an old fowl. 

BREAD JELLY. 

Measure a quart of boiling water, and set it away to get cold. Take one-third of a six cent loaf of bread, slice it, pare off thecrust, and toast the crumb nicely of a light brown. Then put itinto the boiled water, set it on hot coals in a covered pan, andboil it gently, till you find by putting some in a spoon to cool, that the liquid has become a jelly. Strain it through a thincloth, and set it away for use. When it is to be taken, warm atea-cupful, sweeten it with sugar, and add a little grated lemon-peel. 

ARROW ROOT JELLY. 

Mix three table-spoonfuls of arrow root powder in a tea-cup ofwater till quite smooth, cover it, and let it stand a quarter ofan hour. Put the yellow peel of a lemon into a skillet with a pintof water, and let it boil till reduced to one half. Then take outthe lemon-peel, and pour in the dissolved arrow root, (while thewater is still boiling;) add sufficient white sugar to sweeten itwell, and let it boil together for five or six minutes. It may beseasoned (if thought necessary) with two tea-spoonfuls of wine, and some grated nutmeg. 

It may be boiled in milk instead of water, or in wine and water, according to the state of the person for whom it is wanted. 

RICE JELLY. 

Having picked and washed a quarter of a pound of rice, mix it withhalf a pound of loaf-sugar, and just sufficient water to cover it. Boil it till it becomes a glutinous mass; then strain it; seasonit with whatever may be thought proper; and let it stand to cool. 

PORT WINE JELLY. 

Melt in a little warm water an ounce of isinglass; stir it into apint of port wine, adding two ounces of sugar candy, an ounce ofgum arabic, and half a nutmeg grated. Mix all well, and boil itten minutes; or till every thing is thoroughly dissolved. Thenstrain it through muslin, and set it away to get cold. 

SAGO. 

Wash the sago through two or three water, and then let it soak fortwo or three hours. To a tea-cupful of sago allow a quart of waterand some of the yellow peel of a lemon. Simmer it till all thegrains look transparent. Then add as much wine and nutmeg as maybe proper, and give it another boil altogether. If seasoning isnot advisable, the sago may be boiled in milk instead of water, and eaten plain. 

TAPIOCA. 

Wash the tapioca well, and let it steep for five or six hours, changing the water three times. Simmer it in the last water tillquite clear, then season it with sugar and wine, or lemon juice. 

GRUEL. 

Allow three large table-spoonfuls of oatmeal or Indian meal to aquart of water. Put the meal into a large bowl, and add the water, a little at a time, mixing and bruising the meal with the back ofa spoon. As you proceed, pour off the liquid into another bowl, every time, before adding fresh water to the meal, till you haveused it all up. Then boil the mixture for twenty minutes, stirringit all the while; add a little salt. Then strain the gruel andsweeten it. A piece of butter may be stirred into it; and, ifthought proper, a little wine and nutmeg. It should be taken warm. 

OATMEAL GRUEL. 

Put four table-spoonfuls of the best grits (oatmeal coarselyground) into a pint of boiling water. Let it boil gently, and stirit often, till it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg, or whatever isthought proper to flavour it. 

If you make the gruel of fine oatmeal, sift it, mix it first to athick batter with a little cold water, and then put it into thesauce-pan of boiling water. Stir it all the time it is boiling, lifting the spoon gently up and down, and letting the gruel fallslowly back again into the pan. 

PANADA. 

Having pared off the crust, boil some slices of bread in a quartof water for about five minutes. Then take out the bread, and beatit smooth in a deep dish, mixing in a little of the water it hasboiled in; and mix it with a bit of fresh butter, and sugar andnutmeg to your taste. Another way is to grate some bread, or tograte or pound a few crackers. Pour on boiling water, beat itwell, and add sugar and nutmeg. 

BARLEY WATER. 

Wash clean some barley, (either pearl or common) and to two ouncesof barley allow a quart of water. Put it into a sauce-pan, adding, if you choose, an equal quantity of stoned raisins; or some lemon-peeland sugar; or some liquorice root cut up. Let it boil slowlytill the liquid is reduced one half. Then strain it off, andsweeten it. 

GROUND RICE MILK. 

Mix in a bowl two table-spoonfuls of ground rice, with sufficientmilk to make a thin batter. Then stir it gradually into a pint ofmilk and boil it with sugar, lemon-peel or nutmeg. 

BEEF TEA. 

Cut a pound of the lean of fresh juicy beef into small thinslices, and sprinkle them with a very little salt. Put the meatinto a wide-mouthed glass or stone jar closely corked, and set itin a kettle or pan of water, which must be made to boil, and keptboiling hard round the jar for an hour or more. Then take out thejar and strain the essence of the beef into a bowl. Chicken teamay be made in the same manner. 

MUTTON BROTH. 

Cut off all the fat from a loin of mutton, and to each pound ofthe lean allow a quart of water. Season it with a little salt andsome shred parsley, and put in some large pieces of the crust ofbread. Boil it slowly for two or three hours, skimming itcarefully. 

Beef, veal, or chicken broth may be made in the same manner. 

Vegetables may be added if approved. Also barley or rice. 

MUTTON BROTH MADE QUICKLY. 

Cut three chops from the best part of a neck of mutton, and removethe fat and skin. Beat the meat on both sides and slice it thin. Put into a small sauce-pan with a pint of water, a little salt, and some crust of bread cut into pieces. You may add a littleparsley, and a small onion sliced thin. Cover the sauce-pan, andset it over the fire. Boil it fast, skim it, and in half an hourit should be ready for use. 

WINE WHEY. 

Boil a pint of milk; and when it rises to the top of the sauce-pan, pour in a large glass of sherry or Madeira. It will be thebetter for adding a glass of currant wine also. Let it again boilup, and then take the sauce-pan off the fire, and set it aside tostand for a few minutes, but do not stir it. Then remove the curd, (if it has completely formed, ) and pour the clear whey into a bowland sweeten it. 

When wine is considered too heating, the whey may be made byturning the milk with lemon juice. 

RENNET WHEY. 

Wash a small bit of rennet about two inches square, in cold water, to get off the salt. Put it into a tea-cup and pour on itsufficient lukewarm water to cover it. Let it stand all night, andin the morning stir the rennet water into a quart pitcher of warmmilk. Cover it, and set it near the fire till a firm curd isformed. Pour off the whey from it, and it will be found anexcellent and cooling drink. The curd may be eaten (though not bya sick person) with wine, sugar, and nutmeg. 

CALF'S FEET BROTH. 

Boil two calf's feet in two quarts of water, till the liquid isreduced one half, and the meat has dropped to pieces. Then strainit into a deep dish or pan, and set it by to get cold. When it hascongealed, take all the fat carefully off; put a tea-cupful of thejelly into a sauce-pan, and set it on hot coals. When it hasnearly boiled, stir in by degrees the beaten yolk of an egg, andthen take it off immediately. You may add to it a little sugar, and some grated lemon-peel and nutmeg. 

CHICKEN BROTH AND PANADA. 

Cut up a chicken, season it with a very little salt, and put itinto three quarts of water. Let it simmer slowly till the fleshdrops to pieces. You may make chicken panada or gruel of the samefowl, by taking out the white meat as soon as it is tender, mincing it fine, and then pounding it in a mortar, adding as youpound it, sufficient of the chicken water to moisten the paste. You may thin it with water till it becomes liquid enough to drink. Then put it into a sauce-pan and boil it gently a few minutes. Taken in small quantities, it will be found very nutritious. Youmay add to it a little grated lemon-peel and nutmeg. 

VEGETABLE SOUP. 

Take a white onion, a turnip, a pared potato, and a head ofcelery, or a large tea-spoonful of celery seed. Put the vegetableswhole into a quart of water, (adding a little salt, ) and boil itslowly till reduced to a pint. Make a slice of nice toast; lay itin the bottom of a bowl, and strain the soup over it. 

ONION SOUP. 

Put half a pound of the best fresh butter into a stew-pan on thefire, and let it boil till it has done making a noise; then haveready twelve large onions peeled and cut small; throw them intothe butter, add a little salt, and stew them a quarter of an hour. Then dredge in a little flour, and stir the whole very hard; andin five minutes pour in a quart of boiling water, and some of theupper crust of bread, cut small. Let the soup boil ten minuteslonger, stirring it often; and after you take it from the fire, stir in the yolks of two beaten eggs, and serve it up immediately, In France this soup is considered a fine restorative after anyunusual fatigue. Instead of butter, the onions may be boiled inveal or chicken broth. 

TOAST AND WATER. 

Toast some slices of bread very nicely, without allowing them toburn or blacken. Then put them into a pitcher, and fill it up withboiling water. Let it stand till it is quite cold; then strain it, and put it into a decanter. Another way of preparing toast andwater is to put the toasted bread into a mug and pour cold wateron it. Cover it closely, and let it infuse for at least an hour. Drink it cold. 

APPLE WATER. 

Pare and slice a fine juicy apple; pour boiling water over it, cover it, and let it stand till cold. 

TAMARIND WATER. 

Put tamarinds into a pitcher or tumbler till it is one-third full;then fill it up with cold water, cover it, and let it infuse for aquarter of an hour or more. 

Currant jelly or cranberry juice mixed with water makes a pleasantdrink for an invalid. 

MOLASSES POSSETS. 

Put into a sauce-pan a pint of the best West India molasses; atea-spoonful of powdered white ginger; and a quarter of a pound offresh butter. Set it on hot coals, and simmer it slowly for halfan hour; stirring it frequently. Do not let it come to a boil. Then stir in the juice of two lemons, or two table-spoonfuls ofvinegar; cover the pan, and let it stand by the fire five minuteslonger. This is good for a cold. Some of it may be taken warm atonce, and the remainder kept at hand for occasional use. 

It is the preparation absurdly called by the common people astewed quaker. 

Half a pint of strained honey mixed cold with the juice of alemon, and a table-spoonful of sweet oil, is another remedy for acold; a tea-spoonful or two to be taken whenever the cough istroublesome. 

FLAX-SEED LEMONADE. 

To a large table-spoonful of flax-seed allow a tumbler and a halfof cold water. Boil them together till the liquid becomes verysticky. Then strain it hot over a quarter of a pound of pulverizedsugar candy, and an ounce of pulverized gum arabic. Stir it tillquite dissolved, and squeeze into it the juice of a lemon. 

This mixture has frequently been found an efficacious remedy for acold; taking a wine-glass of it as often as the cough istroublesome. 

COCOA. 

Put into a sauce-pan two ounces of good cocoa (the chocolate nutbefore it is ground) and one quart of water. Cover it, and as soonas it has come to a boil, set it on coals by the side of the fire, to simmer for an hour or more. Take it hot with dry toast. 

COCOA SHELLS. 

These can be procured at the principal grocers and confectioners, or at a chocolate manufactory. They are the thin shells thatenvelope the chocolate kernel, and are sold at a low price; apound contains a very large quantity. Soak them in water for fiveor six hours or more, (it will be better to soak them all night, )and then boil them in the same water. They should boil two hours. Strain the liquid when done, and let it be taken warm. 

RAW EGG. 

Break a fresh egg into a saucer, and mix a little sugar with it;also, if approved, a small quantity of wine. Beat the whole to astrong froth. It is considered a restorative. 

SODA WATER. 

To forty grains of carbonate of soda, add thirty grains oftartaric acid in small crystals. Fill a soda bottle with springwater, put in the mixture, and cork it instantly with a well-fitting cork. 

SEIDLITZ POWDERS. 

Fold in a white paper one drachm of Rochelle salts. In a bluepaper a mixture of twenty grains of tartaric acid, and twenty-fivegrains of carbonate of soda. They should all be pulverized veryfine. Put the contents of the white paper into a tumbler not quitehalf full of cold water, and stir it till dissolved. Then put themixture from the blue paper into another tumbler with the samequantity of water, and stir that also. When the powders aredissolved in both tumblers, pour the first into the other, and itwill effervesce immediately. Drink it quickly while foaming. 

BITTERS. 

Take two ounces of gentian root, an ounce of Virginia snake root, an ounce of the yellow paring of orange peel, and half a drachm ofcochineal. Steep these ingredients, for a week or more, in a quartof Madeira or sherry wine, or brandy. When they are thoroughlyinfused, strain and filter the liquor, and bottle it for use. Thisis considered a good tonic, taken in a small cordial glass aboutnoon. 

ESSENCE OF PEPPERMINT. 

Mix an ounce of oil of peppermint with a pint of alcohol. Thencolour it by putting in some leaves of green mint. Let it standtill the colour is a fine green; then filter it through blottingpaper. Drop it on sugar when you take it. 

Essence of pennyroyal, mint, cinnamon, cloves, &c. May all beprepared in the same manner by mixing a portion of the essentialoil with a little alcohol. 

You may obtain liquid camphor by breaking up and dissolving a lumpin white brandy or spirit of wine. 

LAVENDER COMPOUND. 

Fill a quart bottle with lavender blossoms freshly gathered, andput in loosely; then pour in as much of the best brandy as it willcontain. Let it stand a fortnight, and then strain it. Afterwards, mix with it of powdered cloves, mace, nutmeg and cochineal, aquarter of an ounce of each; and cork it up for use in smallbottles. When taken, a little should be dropped on a lump ofsugar. 

LEAD WATER. 

Mix two table-spoonfuls of extract of lead with a bottle of rainor river water. Then add two table-spoonfuls of brandy, and shakeit well. 

[Footnote: These remedies are all very simple; but the author_knows_ them to have been efficacious whenever tried. ]

REMEDY FOR A BURN. 

After immediately applying sweet oil, scrape the inside of a rawpotato, and lay some of it on the place, securing it with a rag. In a short time put on fresh potato, and repeat this applicationvery frequently. It will give immediate ease, and draw out thefire. Of course, if the burn is bad, it is best to send for aphysician. 

FOR CHILBLAINS. 

Dip the feet every night and morning in cold water, withdrawingthem in a minute or two, and drying them by rubbing them very hardwith a coarse towel. To put them immediately into a pail of brinebrought from a pickle tub is another excellent remedy when feetare found to be frosted. 

FOR CORNS. 

Mix together a little Indian meal and cold water, till it is aboutthe consistence of thick mush. Then bind it on the corn bywrapping a small slip of thin rag round the toe. It will notprevent you from wearing your shoe and stocking. In two or threehours take it off, and you will find the corn much softened. Cutoff as much of it as is soft with a penknife or scissors. Then puton a fresh poultice, and repeat it till the corn is entirelylevelled, as it will be after a few regular applications of theremedy; which will be found successful whenever the corn returns. There is no permanent cure for them. 

WARTS. 

To remove the hard callous horny warts which sometimes appear onthe hands of children, touch the wart carefully with a new pendipped slightly in aqua-fortis. It will give no pain; and afterrepeating it a few times, the wart will be found so loose as tocome off by rubbing it with the finger. 

RING-WORMS. 

Rub mercurial ointment on the ring-worm previous to going to bed, and do not wash it off till morning. It will effect a cure ifpersevered in; sometimes in less than a week. 

MUSQUITO BITES. 

Salt wetted into a sort of paste, with a little vinegar, andplastered on the bite, will immediately allay the pain; and if notrubbed, no mark will be seen next day. It is well to keep salt andvinegar always in a chamber that is infested with musquitoes. Itis also good for the sting of a wasp or bee; and for the bite ofany venomous animal, if applied immediately. It should be left ontill it becomes dry, and then renewed. 

ANTIDOTE FOR LAUDANUM. 

When so large a quantity of laudanum has been swallowed as toproduce dangerous effects, the fatal drowsiness has been preventedwhen all other remedies have failed, by administering a cup of thestrongest possible coffee. The patient has revived and recovered, and no ill effects have followed. 

GREEN OINTMENT. 

Take two or three large handfuls of the fresh-gathered leaves ofthe Jamestown weed, (called Apple Peru in New England, ) and poundit in a mortar till you have extracted the juice. Then put thejuice into a tin sauce-pan, mixed with sufficient lard to make athick salve. Stew them together ten or fifteen minutes, and thenpour the mixture into gallipots and cover it closely. It isexcellent to rub on chilblains, and other inflammatory externalswellings, applying it several times a day. 

TO STOP BLOOD. 

For a prick with a pin, or a slight cut, nothing will moreeffectually stop the bleeding than old cobwebs compressed into alump and applied to the wound, or bound on it with a rag. A scrapof cotton wadding is also good for stopping blood. 

PERFUMERY, ETC. 

COLOGNE WATER. 

Procure at a druggists, one drachm of oil of lavender, the samequantity of oil of lemon, of oil of rosemary, and of oil ofcinnamon; with two drachms of oil of bergamot, all mixed in thesame phial, which should be a new one. Shake the oils well, andpour them into a pint of spirits of wine. Cork the bottle tightly, shake it hard, and it will be fit for immediate use; though itimproves by keeping. You may add to the oils, if you choose, tendrops of the tincture of musk, or ten drops of extract ofambergris. 

For very fine cologne water, mix together in a new phial oil oflemon, two drachms; oil of bergamot, two drachms; oil of lavender, two drachms; oil of cedrat, one drachm; tincture of benzoin, threedrachms; neroli, ten drops; ambergris, ten drops; attar of roses, two drops. Pour the mixture into a pint of spirits of wine; corkand shake the bottle, and set it away for use. 

Another receipt for cologne water is to mix with a pint ofalcohol, sixty drops or two large tea-spoonfuls of orange-flowerwater, and the same quantity of the essential oils of lemon, lavender, and bergamot. 

LAVENDER WATER. 

Mix two ounces of essential oil of lavender, and two drachms ofessence of ambergris, with a pint of spirits of wine; cork thebottle, and shake it hard every day for a fortnight. 

HUNGARY WATER. 

Mix together one ounce of oil of rosemary and two drachms ofessence of ambergris; add them to a pint of spirits of wine. Shakeit daily for a month, and then transfer it to small bottles. 

ROSE VINEGAR. 

Fill a stone or china jar with fresh rose leaves put in loosely. Then pour on them as much of the best white wine vinegar as thejar will hold. Cover it, and set it in the sun, or in some otherwarm place for three weeks. Then strain it through a flannel bag, and bottle it for use, This vinegar will he found very fine forsalads, or for any nice purposes. 

THIEVES' VINEGAR. 

Take a large handful of lavender blossoms, and the same quantityof sage, mint, rue, wormwood and rosemary. Chop and mix them well. Put them into a jar, with half an ounce of camphor that has beendissolved in a little alcohol, and pour in three quarts of strongclear vinegar. Keep the jar for two or three weeks in the hot sun, and at night plunge it into a box of heated sand. Afterwardsstrain and bottle the liquid, putting into each bottle a clove ofgarlic sliced. To have it very clear, after it has been bottledfor a week, you should pour it off carefully from the sediment, and filter it through blotting paper. Then wash the bottles, andreturn the vinegar to them. It should be kept very tightly corked. It is used for sprinkling about in sick-rooms; and also in closedamp oppressive weather. Inhaling the odour from a small bottlewill frequently prevent faintness in a crowd. 

It is best to make it in June. 

This vinegar is so called from an old tradition, that during theprevalence of the plague in London the composition was invented byfour thieves, who found it a preservative from contagion; and wereby that means enabled to remain in the city and exercise theirprofession to great advantage, after most of the inhabitants hadfled. 

OIL OF FLOWERS. 

A French process for obtaining essential oils from flowers orherbs has been described as follows:--Take carded cotton, or splitwadding and steep it in some pure Florence oil, such as is quiteclear and has no smell. Then place a layer of this cotton in thebottom of a deep china dish, or in an earthen pipkin. Cover itwith a thick layer of fresh rose leaves, or the leaves of sweetpink, jasmine, wall-flower, tuberose, magnolia blossoms, or anyother odoriferous flower or plant from which you wish to obtainthe perfume. Spread over the flower-leaves another layer of cottonthat has been steeped in oil. Afterwards a second layer offlowers, and repeat them alternately till the vessel is quitefull. Cover it closely, and let it stand in the sun for a week. Then throw away the flower-leaves, carefully press out the oilfrom the cotton, and put it into a small bottle for use. The oilwill be found to have imbibed the odour of the flowers. 

Keep the scented cotton to perfume your clothes-presses. 

BALM OF GILEAD OIL. 

Put loosely into a bottle as many balm of Gilead flowers as willcome up to a third part of its height; then nearly fill up thebottle with sweet oil, which should be of the best quality. Let itinfuse (shaking it occasionally) for several days, and it willthen be fit for use. It is considered a good remedy for bruises ofthe skin; also for cuts, burns, and scalds that are not very bad, and should be applied immediately, --by wetting a soft rag with it;renewing it frequently, LIP SALVE. 

Put into a wide-mouthed bottle four ounces of the best olive oil, with one ounce of the small parts of alkanet root. Stop up thebottle, and set it in the sun, (shaking it often, ) till you findthe liquid of a beautiful crimson. Then strain off the oil veryclear from the alkanet root, put it into an earthen pipkin, andadd to it an ounce of white wax, and an ounce and a half of thebest mutton suet, which has been previously clarified, or boiledand skimmed. Set the mixture on the embers of coals, and melt itslowly: stirring it well. After it has simmered slowly far alittle while, take it off; and while still hot, mix with it a fewdrops of oil of roses, or of oil of neroli, or tincture of musk. 

COLD CREAM. 

Cut very fine a drachm of white wax and a drachm of spermaceti. Put it into a small sauce-pan with one ounce of oil of sweetalmonds, and mix them well together. Set it on hot coals, and assoon as it has boiled take it off, and stir in an ounce of orange-floweror rose-water. Beat it very hard, and then put it intogallipots. 

SOFT POMATUM. 

Soak half a pound of fresh lard and a quarter of a pound of beefmarrow in water for two or three days; squeezing and pressing itevery day, and changing the water. Afterwards drain off the water, and put the lard and marrow into a sieve to dry. Then transfer itto a jar, and set the jar into a pot of boiling water. When themixture is melted, put it into a basin, and beat it with twospoonfuls of brandy. Then drain off the brandy, perfume thepomatum by mixing with it any scented essence that you please, andtie it up in gallipots. 

COSMETIC PASTE. 

Take a quarter of a pound of Castile soap, and cut it into smallpieces. Then, put it into a tin or porcelain sauce-pan, with justwater enough to moisten it well, and set it on hot coals. Let itsimmer till it is entirely dissolved; stirring it till it becomesa smooth paste, and thickening it with Indian meal, (which even ina raw state is excellent for the hands. ) Then take it from thefire, and when cool scent it with rose-water, or with any fragrantessence you please. Beat and stir it hard with a silver spoon, andwhen it is thoroughly mixed put it into little pots with covers. 

ACID SALT. 

This is the composition commonly, but erroneously called salt oflemon, and is excellent for removing ink and other stains from thehands, and for taking ink spots out of white clothes. Poundtogether in a marble mortar an ounce of salt of sorrel, and anounce of the best cream of tartar, mixing them thoroughly. Then, put it in little wooden boxes or covered gallipots, and rub it onyour hands when they are stained, washing them in cold water, andusing the acid salt instead of soap; a very small quantity willimmediately remove the stain. In applying it to linen or muslinthat is spotted with ink or fruit juice, hold the stained parttightly stretched over a cup or bowl of boiling water. Then withyour finger rub on the acid salt till the stain disappears. Itmust always be done before the article is washed. 

This mixture costs about twenty-five cents, and the above quantity(if kept dry) will be sufficient for a year or more. 

Ink stains may frequently be taken out of white clothes by rubbingon (before they go to the wash) some bits of cold tallow pickedfrom the bottom of a mould candle; Leave the tallow sticking on ina lump, and when the article comes from the wash, it willgenerally be found that the spot has disappeared. This experimentis so easy and so generally successful that it is always worthtrying. When it fails, it is in consequence of some peculiarity inthe composition of the ink. 

SWEET JARS. 

Take a china jar, and put into it three handfuls of fresh damaskrose-leaves; three of sweet pinks, three of wall-flowers, andstock gilly-flowers, and equal proportions of any other fragrantflowers that you can procure. Place them in layers; strewing finesalt thickly between each layer, and mixing with them an ounce ofsliced orris root. 

You may fill another jar with equal quantities of lavender, knotted marjoram, rosemary, lemon thyme, balm of Gilead, lemon-peel, and smaller quantities of laurel leaves and mint; and somesliced orris root. You may mix with the herbs, (which must all bechopped, ) cloves, cinnamon, and sliced nutmeg; strewing saltbetween the layers. 

Flowers, herbs, and spice may all be mixed in the same jar; addingalways some orris root. Every thing that is put in should beperfectly free from damp. 

The jar should be kept closely covered, except when the cover isoccasionally removed for the purpose of diffusing the scentthrough the room. 

SCENTED BAGS. 

Take a quarter of a pound of coriander seeds, aquarter of a pound of orris root, a quarter of a pound of aromaticcalamus, a quarter of a pound of damask rose leaves, two ounces oflavender blossoms, half an ounce of mace, half an ounce ofcinnamon, a quarter of an ounce of cloves, and two drachms ofmusk-powder. Beat them all separately in a mortar, and then mixthem well together. Make small silk or satin bags; fill each witha portion of the mixture, and sew them closely all round. Lay themamong your clothes in the drawers. 

VIOLET PERFUME. 

Drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar. Then pound the sugar in a marble mortar with two ounces oforris root powder. This will afford an excellent imitation of thescent of violets. If you add more oil of rhodium, it will producea rose perfume. Sew up the powder in little silk bags, or keep itin a tight box. 

DURABLE INK. 

Take, when empty, one of the little bottles that has containedindelible ink, such as is sold in cases, and wash and rinse itclean. Put into it half an inch of lunar caustic; fill it up withgood vinegar, and cork it tightly. This is the marking ink. 

Prepare the larger bottle that has contained the liquid used forthe first wash, by making it quite clean. Take a large tea-spoonfulof salt of tartar, and a lump of gum arabic the size of ahickory nut. Put them into the wash bottle, and fill it up withclear rain water, Cork both bottles tightly, and set them for twodays in the sun. The liquids will then be fit for use. 

Linen cannot be marked well with durable ink unless the weather isclear and dry. Dip a camel's hair pencil in the large bottle thatcontains the gum liquid, and wash over with it a small space on acorner of the linen, about large enough to contain the name. Dryit in the sun, and let it alone till next day. Then take a verygood pen, acid with the ink from the smallest bottle, write thename you intend, on the place that has been prepared by the firstliquid. This also must be dried in the sun. See that the bottlesare always well corked, and keep them in a covered box. 

After the linen is dried, iron it before you write on it. 

ANOTHER DURABLE INK. 

For the marking liquid--rub together in a small mortar fivescruples of lunar caustic with one drachm of gum arabic, onescruple of sap-green and one ounce of rain water. 

For wetting the linen--mix together one ounce of salt of soda, twoounces of boiling water, and a table-spoonful of powdered gumarabic. 

TO KEEP PEARL-ASH. 

Take three ounces of pearl-ash, and put it into a clean blackbottle with a pint and a half (not more) of soft water. Theproportion is an ounce of pearl-ash to half a pint of water. Corkit very tightly, shake it, and it will be fit for use as soon asall the pearl-ash is dissolved. A table-spoonful of this liquid isequal to a small tea-spoonful of pearl-ash in the lump or powder. Keeping it ready dissolved will be found very convenient. 

ALMOND PASTE. 

Blanch half a pound of shelled sweet, almonds, and a quarter of apound of bitter ones, and beat them in a mortar to a smooth paste--adding by degrees a jill of rose or orange-flower water. Thenbeat in, gradually, half a pound of clear strained honey. When thewhole is well incorporated, put it into gallipots, pouring on thetop of each some orange-flower or rose-water. Keep it closelycovered. This is a celebrated cosmetic for the hands. 

MISCELLANEOUS RECEIPTS. 

MINCED OYSTERS. 

Take fifty fine large oysters, and mince them raw. Chop also fouror five small pickled cucumbers, and a bunch of parsley. Grateabout two tea-cupfuls of stale bread-crumbs, and beat up the yolksof four eggs. Mix the whole together in a thick batter, seasoningit with cayenne and powdered mace; and with a little salt if theoysters are fresh. Have ready a pound of lard, and melt in thefrying-pan enough of it to fry the oysters well. If the lard is intoo small a quantity they will be flat and tough. When the lard isboiling hot in the pan, put in about a table-spoonful at a time ofthe oyster-mixture, and fry it in the form of small fritters;turning them so as to brown on both sides. Serve them up hot, andeat them with small bread rolls. 

STEWED BLACK FISH. 

Flour a deep dish, and lay in the bottom a piece of butter rolledin flour. Then sprinkle it with a mixture of parsley, sweetmarjoram, and green onion; all chopped fine. Take your black fishand rub it inside and outside with a mixture of cayenne, salt, andpowdered cloves and mace. Place skewers across the dish, and laythe fish upon them. Then pour in a little wine, and sufficientwater to stew the fish. Set the dish in a moderate oven, and letit cook slowly for an hour. 

Shad or rock fish may be dressed in the same manner. 

FRIED SMELTS. 

These little fish are considered extremely fine. Before they arecooked, cut off the heads and tails. Sprinkle the smelts withflour, and have ready in a frying pan over the fire plenty offresh lard or butter. When it boils, put in the fish and fry them. 

BROILED SWEET-BREADS. 

Split open and skewer the sweet-breads; season them with pepper andsalt, and with powdered mace. Broil them on a gridiron tillthoroughly done. While they are broiling, prepare some meltedbutter seasoned with mace and a little white wine, or mushroomcatchup; and have ready some toast with the crust cut off. Lay thetoast in the bottom of a dish; place the sweet-breads upon it, andpour over them the drawn butter. 

PICKLED EGGS. 

Boil twelve eggs quite hard, and lay them in cold water; havingpeeled off the shells. Then put them whole into a stone jar, witha quarter of an ounce of whole mace, and the same quantity ofcloves; a sliced nutmeg; a table-spoonful of whole pepper; a smallbit of ginger; and a peach leaf. Fill up the jar with boilingvinegar; cover it closely that the eggs may cool slowly. When theyare cold, tie up the jar; covering the cork with leather. After ithas stood three days pour off the pickle, boil it up again, andreturn it boiling hot to the eggs and spice. They will be fit foruse in a fortnight. 

GUMBO SOUP. 

Take four pounds of the lean of a fresh round of beef and cut themeat into small pieces, avoiding carefully all the fat. Season themeat with a little pepper and salt, and put it on to boil withthree quarts and a pint of water (not more. ) Boil it slowly andskim it well. When no more scum rises, put in half a peck ofochras, peeled and sliced, and half a peck of tomatas cut inquarters. Boil it slowly till the ochras and tomatas are entirelydissolved, and the meat all to rags. Then strain it through acullender, and send it to table with slices of dry toast. Thissoup cannot be made in less than seven or eight hours. If you dineat two, you must put on the meat to boil at six or seven in themorning. It should be as thick as a jelly. 

SHREWSBURY CAKES. 

Rub three quarters of a pound of butter into two pounds of siftedflour, and mix in half a pound of powdered sugar, and half a poundof currants, washed and dried. Wet it to a stiff paste with richmilk. Roll it out, and cut it into cakes. Lay them on butteredbaking sheets, and put them into a moderate oven. 

RICE FLUMMERY. 

To two quarts of milk allow half a pound of ground rice. Take outone pint of the milk, and mix the rice gradually with it into abatter; making it quite smooth and free from lumps. Put the threepints of milk into a skillet, (with a bunch of peach leaves or afew peach-kernels. ) and let it come to a boil. Then while it isstill boiling, stir in by degrees the rice batter, taking care notto have it lumpy; add sugar, mace, and rose brandy to your taste;or you may flavour it with a small tea-spoonful of oil of lemon. When it has boiled sufficiently, and is quite thick, strain it, and put it into a mould to congeal. Make a rich boiled custard, (flavoured in the same manner, ) and send it to table in a pitcherto eat with the flummery. Both should be cold. If you mould it intea-cups, turn it out on a deep dish, and pour the custard roundit. 

APPLE BUTTER WITHOUT CIDER. 

To ten gallons of water add six gallons of the best molasses, mixing them well together. Put it into a large kettle over a goodfire; let it come to a hard boil, and skim it as long as any scumcontinues to rise. Then take out half the liquid, and put it intoa tub. Have ready eight bushels of fine sound apples, pared, coredand quartered. Throw them gradually into the liquid that is stillboiling on the fire. Let it continue to boil hard, and as itthickens, add by degrees the other half of the molasses and water, (that which has been put into the tub. ) Stir it frequently toprevent its scorching, and to make it of equal consistencethroughout. Boil it ten or twelve hours, continuing to stir it. Atnight take it out of the kettle, and set it in tubs to cool;covering it carefully. Wash out the kettle and wipe it very dry. 

Next morning boil the apple butter six or eight hours longer; itshould boil eighteen hours altogether. Half an hour before youtake it finally out, stir in a pound of mixed spice; cloves, allspice, cinnamon, and nutmeg, all finely powdered. When entirelydone, put up the apple butter in stone or earthen jars. It willkeep a year or more. 

It can, of course, be made in a smaller quantity than that givenin the above receipt; and also at any time in the winter; freshcider not being an ingredient, as in the most usual way of makingapple butter. 

AN APPLE POT PIE. 

Make a paste, allowing a pound of butter, or of chopped suet totwo pounds and a quarter of flour. Have ready a sufficientquantity of fine juicy acid apples, pared, cored, and sliced. Mixwith them brown sugar enough to sweeten them, a few cloves, andsome slips of lemon-peel. Butter the inside of an iron pot, andline it with some of the paste. Then put in the apples, interspersing them with thin squares of paste, and add a verylittle water. Cover the whole with a thick lid of the dough, whichmust be carefully closed round the edges. Pour on water enough tofill the pot, and let it boil two hours. When done, serve it up ona large dish, and eat it with butter and sugar. 

PUDDING CATCHUP. 

Mix together half a pint of noyau; a pint of sherry or other whitewine; the yellow peel of four lemons, pared thin; and half anounce of mace. Put the whole into a large bottle, and let it standfor two or three weeks. Then strain it, and add half a pint ofcapillaire or strong sugar syrup; or of Curaçoa. Bottle it, and itwill keep two or three years. It may be used for various sweetdishes, but chiefly for pudding-sauce mixed with melted butter. 

CURAÇOA. 

Pound as much dried orange-peel as will make six ounces when done;the peel of fresh shaddock will be still better; or you maysubstitute six drachms of the oil of orange-peel. Put it into aquart of the strongest and clearest rectified spirit; shake it, let it infuse for a fortnight, and strain it. Then make a syrup bydissolving a pound of the best loaf-sugar in a pint of cold water, adding to it the beaten white of an egg, and boiling and skimmingit till the scum ceases to rise. Mix the syrup with the strainedliquor. Let it stand till next day, and then filter it throughwhite blotting paper fastened to the bottom of a sieve. Curaçoa isa great improvement to punch; also a table-spoonful of it in atumbler of water makes a very refreshing summer drink. 

PATENT YEAST. 

Boil half a pound of fresh hops in four quarts of water, till theliquid is reduced to two quarts Strain it, and mix in sufficientwheat flour to make a thin batter; adding half a pint of strongfresh yeast, (brewer's yeast, if it can be procured. ) When it isdone fermenting, pour it into a pan, and stir in sufficient Indianmeal to make a moderately stiff dough. Cover it, and set it in awarm place to rise. When it has become very light, roll it outinto a thick sheet, and cut it into little cakes. Spread them outon a dish, and let them dry gradually in a cool place where thereis no sun. Turn them five or six times a day while drying; andwhen they are quite dry, put them into paper bags, and keep themin a jar or box closely covered, in a place that is not in theleast damp. 

When you want the yeast for use, dissolve in a little warm waterone or more of the cakes, (in proportion to the quantity of breadyou intend making, ) and when it is quite dissolved, stir it hard, thicken it with a little flour, cover it, and place it near thefire to rise before you use it. Then mix it with the flour in theusual manner of preparing bread. 

This is a very convenient way of preserving yeast through thesummer, or of conveying it to a distance. 

TO DRY HERBS. 

By drying herbs with artificial heat as quickly as possible, youpreserve their scent and flavour much better than when they aredried slowly by exposing them to the sun and air; a process bywhich a large portion of their strength evaporates. All sorts ofherbs are in the greatest perfection just before they begin toflower. Gather them on a dry day, and place them in an oven, whichmust not be hot enough to discolour, scorch, or burn them. Whenthey are quite dry, take them out, and replace them with others. Pick the leaves from, the stems, (which may be thrown away, ) andput them into bottles or jars; cork them tightly, and keep them ina dry place. Those that are used in cookery should be kept in akitchen closet. 

PEACH KERNELS. 

When peaches are in season, have in a convenient place an oldbasket or something of the sort, in which all the peach stones canbe saved; they are too useful to be thrown away. Then have themcarefully cracked, so as to extract the kernels whole if possible. Spread them out on a dish for one day. Then, put them into a boxor jar, and keep them to use as bitter almonds; for which they arean excellent substitute in flavouring custards, creams and cakes. Plum stones are worth saving in the same manner. 

LEMON-PEEL. 

Never throw away the rind of a lemon; Keep a wide-mouthed bottlehalf full of brandy, and put into it (cut in pieces) all thelemon-rind that you do not immediately want. As the white part ofthe rind is of no use, it will be best to pare off the yellow verythin, and put that alone into the brandy, which will thus imbibe avery fine lemon flavour, and may be used for many nice purposes. 

TO KEEP TOMATAS. 

Take fine ripe tomatas, and wipe them dry, taking care not tobreak the skin. Put them, into a stone jar with cold vinegar, adding a small thin muslin bag filled with mace, whole cloves, andwhole peppers. Then cork the jar tightly with a cork that has beendipped in melted rosin, and put it away in a dry place. Tomataspickled in this manner keep perfectly well and retain theircolour. For this purpose use the small round button tomatas. 

ADDITIONAL RECEIPTS. 

FRENCH GREEN PEA SOUP. 

This soup is made without meat. Put into a soup-pot four quarts ofshelled green peas, two large onions sliced, a handful of leavesof sweet marjoram shred from the stalks, or a handful of sweetbasil; or a mixed handful of both--also, if you like it, a handfulof green mint. Add four quarts of water, and boil the whole slowlytill all the peas are entirely to pieces. Then take off the pot, and mash the peas well against its sides to extract from them alltheir flavour. Afterward strain off the liquid into a clean pot, and add to it a tea-cup full of the juice of spinach, which youmust prepare, while the soup is boiling, by pounding some spinachin a mortar. This will give the soup a fine green colour. Then putin a quarter of a pound of the best fresh butter rolled whole inflour; and add a pint and a half more of shelled young peas. Ifyou wish the soup very thick, you may allow a quart of theadditional peas. Season it with a very little salt and cayenne;put it again over the fire, and boil it till the last peas arequite soft, but not till they go to pieces. 

Have ready in a tureen two or three slices of toasted bread cutinto small squares or dice, and pour the soup on it. 

This soup, if properly made, will be found excellent, notwithstanding the absence of meat. It is convenient for fastdays; and in the country, where vegetables can be obtained fromthe garden, the expense will be very trifling. What is left may bewarmed for the next day. 

GIBLET SOUP. 

Take three pounds of shin of beef or of neck of mutton. Cut offthe meat and break the bones. Then put the meat with the bonesinto a soup-pot, with a tea-spoonful of salt, and three quarts ofwater. Add a bunch of sweet marjoram, one of sweet basil, and aquarter of an ounce of black pepper-corns, all tied in a thinmuslin rag; a sliced onion, and six or eight turnips and carrots, cut small. Let the whole boil slowly for two or three hours, skimming it well. In the meantime, have ready two sets of goose-giblets, or four of duck. They must he scalded, and well washed inwarm water. Cut off the bills and split the heads; and cut thenecks and gizzards into mouthfuls. Having taken the meat and bonesout of the soup, put in the giblets, with a head of celerychopped. Boil it slowly an hour and a half; or more, taking careto skim it. Make a thickening of an ounce and a half of butter, and a large table-spoonful of flour, mixed together with a littleof the soup. Then stir it into the pot, adding a large table-spoonful of mushroom catchup, and some small force-meat balls, orlittle dumplings. Boil the soup half an hour longer. Then send itto table with the giblets in the tureen. 

GUMBO. 

Take an equal quantity of young tender ochras, and of ripetomatas, (for instance, a quarter of a peck of each. ) Chop theochras fine, and scald and peel the tomatas. Put them into a stew-panwithout any water. Add a lump of butter, and a very littlesalt and pepper; and, if you choose, an onion minced fine. Let itstew steadily for an hour. Then strain it, and send it to table assoup in a tureen. It should be like a jelly, and is a favouriteNew Orleans dish. Eat dry toast with it. 

HAM OMELET. 

Take six ounces of cold coiled ham, and mince it very fine, addinga little pepper. Beat separately the whites and yolks of six eggs, and then mix them together add to them gradually the minced ham. Beat the whole very hard, and do not let it stand a moment afterit is thoroughly mixed. Have ready some boiling lard in a frying-pan, and put in the omelet immediately. Fry it about ten minutesor a quarter of an hour. When done, put it on a hot dish, trim offthe edges, and fold it over in a half moon. Send it to table hot, and covered. It is eaten at breakfast. 

If you wish a soft omelet, (not to fold over, ) fry it a shortertime, and serve it in a deep dish, to be helped with a spoon. 

A similar omelet may be made of the lean of a cold smoked tongue. 

BATTER PUDDING. 

Take a quart of milk, and stir into it gradually eight tablespoonfuls of sifted flour, carefully pressing out all the lumpswith the back of the spoon. Beat eight eggs very light, and addthem by degrees to the milk and flour. Then stir the whole verywell together. 

Dip your pudding-cloth into boiling water, and then dredge it withflour. Pour in the pudding, and tie it tightly, leaving room forit to swell. Put it into a pot full of boiling water, and boil ithard for two hours. Keep it in the pot till it is time to send itto table. Serve it up with wine-sauce, butter and sugar, ormolasses and cold butter. 

PEACH MANGOES. 

Take free-stone peaches of the largest size, (when they are fullgrown, but not quite ripe, ) and lay them in salt and water for twodays, covered with a board to keep them down. Then take them out, wipe them dry, cut them open, and extract the stones. Mixtogether, to your taste, minced garlic, scraped horseradish, bruised mustard seed, and cloves; and a little ginger-root soakedin water to soften, and then sliced. Fill the cavity of thepeaches with this mixture. Then tie them round with packthread, and put them into a stone jar till it is two-thirds full. Strewamong them some whole cloves, broken cinnamon, and a littlecochineal. Season some cold vinegar, (allowing to each quart ajill of fresh made mustard, and a little ginger, and nutmeg, ) andhaving mixed this pickle well, fill up the jar with it. 

BROILED TOMATAS. 

Take large ripe tomatas; wipe them, and split them in half. Broilthem on a gridiron till brown, turning them when half done. Haveready in a dish some butter seasoned with a little pepper. Whenthe tomatas are well broiled, put them into the dish, and presseach a little with the back of a spoon, so that the juice may runinto the butter and mix with it. This is to make the gravy. Sendthem to table hot. 

Tomatas are very good sliced, and fried in butter. 

PRESERVED TOMATAS. 

Take large fine tomatas, (not too ripe, ) and scald them to makethe skins come off easily. Weigh them, and to each pound allow apound of the best brown sugar, and the grated peel of a largelemon. Put all together into a preserving kettle, and havingboiled it slowly for three hours, (skimming it carefully, ) add thejuice of the lemons, and boil it an hour longer. Then put thewhole into jars, and when cool cover and tie them up closely. Thisis a cheap and excellent sweetmeat; but the lemon must on noaccount be omitted. It may be improved by boiling a little gingerwith the other ingredients. 

TOMATA HONEY. 

To each pound of tomatas, allow the grated peel of a lemon and sixfresh peach-leaves. Boil them slowly till they are all to pieces;then squeeze and strain them through a bag. To each pint of liquidallow a pound of loaf-sugar, and the juice of one lemon. Boil themtogether half an hour, or till they become a thick jelly. Then putit into glasses, and lay double tissue paper closely over the top. It will be scarcely distinguishable from real honey. 

PRESERVED CUCUMBERS. 

Your cucumbers should be well shaped, and all of the same size. Spread the bottom and sides of a preserving kettle with a thicklayer of vine leaves. Then put in the cucumbers--with a littlealum broken small. Cover them thickly with vine leaves, and thenwith a dish. Fill up the kettle with water, and let them hang overa slow fire till nest morning, but do not allow the water to boil. Next day, take them out, cool them, and repeat the process withfresh vine leaves, till the cucumbers are a fine green. When colddrain them, cut a small piece out of the flat side, and extractthe seeds. Wipe the cucumbers in a dry cloth, and season theinside with a mixture of bruised mace and grated lemon-peel. Tieon with a packthread the bit that was cut out. 

Weigh them, and to every pound of cucumbers allow a pound of loaf-sugar. Put the sugar into a preserving kettle, a half pint ofwater to each pound, and the beaten white of an egg to every fourpounds. Boil and skim the sugar till quite clear, adding slicedginger and lemon parings to your taste. When cool, pour it overthe cucumbers, and let them lie in it two days, keeping themcovered with a plate, and a weight on it to press it down. Thenboil up the syrup again, adding one-half as much sugar, &c. As youhad at first; and at the last the juice and grated peel of twolemons for every six cucumbers. The lemon must boil in the syrupbut ten minutes. Then strain the syrup all over the cucumbers, andput them up in glass jars. 

If they are not quite clear, boil them in a third syrup. 

Small green melons may be preserved in this manner. 

APPLE RICE PUDDING. 

Wash half a pint of rice, and boil it till soft and dry. Pare, core, and cut up six large juicy apples, and stew them in aslittle water as possible. When they are quite, tender, take themout, and mash them with six table-spoonfuls of brown sugar. Whenthe apples and rice are both cold, mix them together. Have readyfive eggs beaten very light, and add them gradually to the otheringredients, with five or six drops of essence of lemon, and agrated nutmeg. Or you may substitute for the essence, the gratedpeel and the juice of one large lemon. Beat the whole very hardafter it is all mixed; tie it tightly in a cloth, (leaving but avery small space for it to swell, ) and stopping up the tying placewith a lump of flour moistened to paste with water. Put it into apot of boiling water, and boil it fast for half an hour. Send itto table hot, and eat it with sweetened cream, or with beatenbutter and sugar. 

BAKED APPLE DUMPLINGS. 

Take large, fine, juicy apples, and pare and core them, leavingthem as whole as possible. Put them into a kettle with sufficientwater to cover them, and let them parboil a quarter of an hour. Then take them out, and drain them on a sieve. Prepare a paste inthe proportion of a pound of butter to two pounds of flour, as forplain pies. Roll it out into a sheet, and cut it into equalportions according to your number of apples. Place an apple oneach, and fill up the hole from whence the core was extracted withbrown sugar moistened with lemon-juice, or with any sort ofmarmalade. Then cover the apple with the paste, closing it neatly. Place the dumplings side by side in buttered square pans, (not soas to touch, ) and bake them of a light brown. Serve them warm orcool, and eat them with cream sauce. 

They will be found very good. 

INDIAN LOAF CAKE. 

Mix a tea-cup full of powdered white sugar with a quart of richmilk, and cut up in the milk two ounces of butter, adding a salt-spoonfulof salt. Put this mixture into a covered pan or skillet, and set it on coals till it is scalding hot. Then take it off, andscald with it as much yellow Indian meal (previously sifted) aswill make it of the consistence of thick boiled mush. Beat thewhole very hard for a quarter of an hour, and then set it away tocool. 

While it is cooling, beat three eggs very light, and stir themgradually into the mixture when it is about as warm as new milk. Add a tea-cup full of good strong yeast, and beat the wholeanother quarter of an hour--for much of the goodness of this cakedepends on its being long and well beaten. Then have ready aturban mould or earthen pan with a pipe in the centre, (to diffusethe heat through the middle of the cake. ) The pan must be verywell buttered, as Indian meal is apt to stick. Put in the mixture, cover it, and set it in a warm place to rise. It should be lightin about four hours. Then bake it two hours in a moderate oven. When done, turn it oat with the broad surface downwards, and sendit to table hot and whole. Cut it into slices, and eat it withbutter. 

This will be found an excellent cake. If wanted for breakfast, mixit, and set it to rise the night before. If properly made, standing all night will not injure it. Like all Indian cakes, (ofwhich this is one of the best, ) it should be eaten warm. 

It will be much improved by adding to the mixture, a salt-spoon ofpearl-ash, or sal-aratus, dissolved in a little water. 

PLAIN CIDER CAKE. 

Sift into a large pan a pound and a half of flour, and rub into ithalf a pound of butter. Mix in three-quarters of a pound ofpowdered white sugar and melt a small tea-spoonful of sal-aratusor pearl-ash in a pint of the best cider. Pour the cider into theother ingredients while it is foaming, and stir the whole veryhard. Have ready a buttered square pan, put in the mixture, andset It immediately in a rather brisk oven. Bake it an hour ormore, according to its thickness. This is a tea cake, and shouldbe eaten fresh. Cut it into squares, split and butter them. 

TENNESSEE MUFFINS. 

Sift three pints of yellow Indian meal, and put one-half into apan and scald it. Then set it away to get cold. Beat six: eggs, whites and yolks separately. The yolks must be beaten till theybecome very thick and smooth, and the whites till they are a stifffroth, that stands alone. When the scalded meal is cold, mix itinto a batter with the beaten yolk of egg, the remainder of themeal, a salt-spoonful of salt, and, if necessary, a little water. The batter must be quite thick. At the last, stir in, lightly andslowly, the beaten white of egg. Grease your muffin rings, and setthem in an oven of the proper heat; put in the batter immediately, as standing will injure it. 

Send them to table hot; pull them open, and eat them with butter. 

HOE CAKE. 

Beat the whites of three eggs to a stiff froth, and sift into apan a quart of wheat flour, adding a salt-spoon of salt. Make ahole in the middle, and mix in the white of egg so as to form athick batter, and then add two table-spoonfuls of the best freshyeast. Cover it, and let it stand all night. In the morning, takea hoe-iron (such as are made purposely for cakes) and prop itbefore the fire till, it is well heated. Then flour a tea-saucer, and filling it with batter, shake it about, and clap it to thehoe, (which must be previously greased, ) and the batter willadhere, till it is baked. Repeat this with each cake. Keep themhot, and eat them with butter. 

MILK TOAST. 

Boil a pint of rich milk, and then take it off, and stir into it aquarter of a pound of fresh butter, mixed with a small table-spoonfulof flour. Then let it again come to a boil. Have readytwo deep plates with half a dozen slices of toast in each. Pourthe milk over them hot, and keep them covered till they go totable. Milk toast is generally eaten at breakfast. 

POTATO YEAST. 

Pare half a dozen middle-sized potatoes, and boil them in a quartof soft water, mixed with a handful of hops, till quite soft. Thenmash the potatoes smooth, not leaving in a single lump. Mix withthem a handful of wheat flour. Set a sieve over the pan in whichyou have the flour and mashed potatoes, and strain into them thehop-water in which they were boiled. Then stir the mixture veryhard, and afterwards pass it through a cullender to clear it oflumps. Let it stand till it is nearly cold. Then stir in fourtable-spoonfuls of strong yeast, and let it stand to ferment. Whenthe foam has sunk down in the middle, (which will not be forseveral hours, ) it is done working. Then put it into a stone jugand cork it. Set it in a cool place. 

This yeast will be found extremely good for raising home-madebread. 

Yeast when it becomes sour may be made fit to use by stirring intoit a little sal-aratus, or pearl-ash, allowing a small tea-spoonfulto a pint of yeast. This will remove the acidity, and improve thebread in lightness. The pearl-ash must be previously melted in alittle lukewarm water. 

CREAM CHEESE. 

The cheese so called (of which numbers are brought to Philadelphiamarket) is not in reality made of cream, but of milk warm from thecow, and therefore unskimmed. 

Having strained into a tub a bucket of new milk, turn it in theusual way with rennet water. When it has completely come, take aclean linen cloth and press it down upon the firm curd, so as tomake the whey rise up over it. As the whey rises, dip it off witha saucer or a skimming dish. Then carefully put the curd (as wholeas possible) into a cheese hoop, or mould, which for this purposeshould be about half a foot deep, and as large round as a dinnerplate--first spreading a clean wet cloth under the curd, andfolding it (the cloth) over the top. Lay a large brick on it, orsomething of equivalent weight, and let the whey drain graduallyout through the holes at the bottom of the mould. It must not bepressed hard, as when finished a cream cheese should be only aboutthe consistence of firm butter. The curd will sink gradually inthe mould till the whole mass will be about two or three inchesthick. Let it remain in the mould six hours, by which time thewhey should cease to exude from it. Otherwise, it must be left insomewhat longer. 

When you take out the cheese, rub it all over with a little lard, and sprinkle it slightly with fine salt. Set it in a dry darkplace, and in four or five days it will be fit for use. When oncecut, it should (if the weather is warm) be eaten immediately; butif uncut, it will keep a week in a cold place, provided it isturned three or four times a day. Send it to table whole on alarge plate, and cut it when there into wedge-shaped pieces as youwould a pie. It is usually eaten at tea or supper, and is by mostpersons considered a delicacy. 

ALMOND BREAD. 

Blanch, and pound in a mortar, half a pound of shelled sweetalmonds till they are a smooth paste, adding rose-water as youpound them. They should be done the day before they are wanted. Prepare a pound of loaf-sugar finely powdered, a tea-spoonful ofmixed spice, (mace, nutmeg, and cinnamon, ) and three-quarters of apound of sifted flour. Take fourteen eggs, and separate the whitesfrom the yolks. Leave out seven of the whites, and beat the otherseven to a stiff froth. Beat the yolks till very thick and smooth, and then beat the sugar gradually into them, adding the spice. Next stir in the white of egg, then the flour, and lastly thealmonds. You may add twelve drops of essence of lemon. 

Put the mixture into a square tin pan, (well buttered, ) or into acopper or tin turban-mould, and set it immediately in a briskoven. Ice it when cool. It is best if eaten fresh. You may add afew bitter almonds to the sweet ones. 

CUSTARD CAKES. 

Mix together a pound of sifted flour and a quarter of a pound ofpowdered loaf-sugar. Divide into four a pound of fresh butter; mixone-fourth of it with the flour, and make it into a dough. Thenroll it out, and put in the three remaining divisions of thebutter at three more rollings. Set the paste in a cool place tillthe custard is ready. For the custard, beat very light the yolkonly of eight eggs, and then stir them gradually into a pint ofrich cream, adding three ounces of powdered white sugar, a gratednutmeg, and ratafia, peach-water, or essence of lemon, to yourtaste. Put the mixture into a deep dish; set it in an iron bakingpan or a Dutch oven half full of boiling water, and bake it aquarter of an hour. Then put it to cool. 

In the mean time roll out the paste into a thin sheet; cut it intolittle round cakes about the size of a dollar, and bake them onflat tins. When they are done, spread some of the cakes thicklywith the custard, and lay others on the top of them, making themfit closely in the manner of lids. 

You may bake the paste in patty-pans like shells, and put in thecustard after they come out of the oven. If the custard is bakedin the paste, it will be clammy and heavy at the bottom. 

They are sometimes called cream cakes or cream tarts. 

HONEY GINGER CAKE. 

Rub together a pound of sifted flour and three-quarters of a poundof fresh butter. Mix in, a tea-cup of fine brown sugar, two largetable-spoonfuls of strong ginger, and (If you like them) twotable-spoonfuls of carraway seeds. Having beaten five eggs, addthem to the mixture alternately with a pint of strained honey;stirring in towards the last a small tea-spoonful of pearl-ash, that has been melted in a very little water. 

Having beaten or stirred the mixture long enough to make itperfectly light, transfer it to a square iron or block-tin pan, (which must be well buttered, ) put it into a moderate oven, andbake it an hour or more, in proportion to its thickness. 

When cool, cut it into squares. It is best if eaten fresh, but itwill keep very well a week. 

ROCK CAKE. 

Blanch three-quarters of a pound of shelled sweet almonds, andbruise them fine in a mortar, but not to a smooth paste as formaccaroons. Add, as you pound them, a little rose-water. Beat to astiff froth the whites of four eggs, and then beat in gradually apound of powdered loaf-sugar. Add a few drops of oil of lemon. Then mix in the pounded almonds. Flour your hands, and make themixture into little cones or pointed cakes. Spread sheets of damp, thin, white paper on buttered sheets of tin, and put the rockcakes on it, rather far apart. Sprinkle each with powdered loaf-sugar. Bake them of a pale brown, in a brisk oven. They will bedone in a few minutes. 

When cold, take them off the papers. 

FROZEN CUSTARD. 

Slice a vanilla bean, and boil it slowly in half a pint ofmilk/till all the strength is extracted and the milk highlyflavoured with the vanilla. Then strain its and set it aside. Mixa quart of cream and a pint of milk, or, if you cannot procurecream, take three pints of rich milk, and put them into a skilletor sauce-pan. Set it on hot coals, and boil it. When it has cometo a boil, mix a table-spoonful of flour in three table-spoonfulsof milk, and stir it info the boiling liquid. Afterwards add twoeggs, (which have been beaten up with two table-spoonfuls ofmilk, ) pouring them slowly into the mixture. Take care to stir itall the time it is boiling. Five minutes after, stir in graduallyhalf a pound of powdered loaf-sugar, and then the decoction ofvanilla. Having stirred it hard a few moments, take it off thefire, and set it to cool. When quite cold, put it into a mould andfreeze it, as you would ice-cream, for which it frequently passes. 

You may flavour it with a tea-spoonful of strong oil of lemon, stirred in just before you take it from the fire, or with aquarter of a pound of shelled bitter almonds, blanched, pounded ina mortar with a little water, and then boiled in half a pint ofmilk, till the flavour Is extracted. 

CHERRY CORDIAL. 

Take a bushel of fine ripe cherries, either red or black, ormixed; stone them, put them into a clean wooden vessel, and mashthem with a mallet or beetle. Then boil them about five minutes, and strain the juice. To each quart of juice allow a quart ofwater, a pound of sugar, and a quart of brandy. Boil in the water(before you mix it with the juice) two ounces of cloves, and fourounces of cinnamon; then strain out the spice. Put the mixtureinto a stone jug, or a demijohn, and cork it tightly. Bottle it intwo or three months. 

COMMON ICE CREAM. 

Split into pieces a vanilla bean, and boil it in a very littlemilk till the flavour is well extracted; then strain it. Mix twotable-spoonfuls of arrow-root powder, or the same quantity of finepowdered starch, with just sufficient cold milk to make it a thinpaste; rubbing it till quite smooth. Boil together a pint of creamand a pint of rich milk; and while boiling stir in the preparationof arrow-root, and the milk in which the vanilla has been boiled. When it has boiled hard, take it off, stir in half a pound ofpowdered loaf-sugar, and let it come to a boil again. Then strainit, and put it into a freezer placed in a tub that has a hole inthe 'bottom to let-out the water; and surround the freezer on allsides with ice broken finely, and mixed with coarse salt. Beat thecream hard for half an hour. Then let it rest; occasionally takingoff the cover, and scraping down with a long spoon the cream thatslicks to the sides. When it is well frozen, transfer it to amould; surround it with fresh salt and ice, and then freeze itover again. 

If you wish to flavour it with lemon instead of vanilla, take alarge lump of the sugar before you powder it, and rub it on theoutside of a large lemon till the yellow is all rubbed off uponthe sugar. Then, when the sugar is all powdered, mix with it thejuice. 

For strawberry ice cream, mix with the powdered sugar the juice ofa quart of ripe strawberries squeezed through a linen. 

PINK CHAMPAGNE JELLY. 

Beat half the white of an egg to a stiff froth, and then stir ithard into three wine-glasses of filtered water. Put twelve ouncesof the best double-refined loaf-sugar (powdered fine and sifted)into a skillet lined with porcelain. Pour on it the white of eggand water, and stir it till dissolved. Then add twelve grains ofcochineal powder. Set it over a moderate fire, and boil it andskim it till the scum ceases to rise. Then strain it through avery fine sieve. Have ready an ounce and a half of isinglass thathas been boiled in a little water till quite dissolved. Strain it, and while the boiled sugar is lukewarm mix it with the isinglass, adding a pint of pink champagne and the juice of a large lemon. Run it through a linen bag into a mould. When it has congealed soas to be quite firm, wrap a wet cloth round the outside of themould, and turn out the jelly into a glass dish; or serve itbroken up, in jelly glasses, or glass cups. Jelly may be made in asimilar manner of Madeira, marasquin, or noyau. 

A CHARLOTTE RUSSE. 

Boil in half a pint of milk a split vanilla bean, till all theflavour is extracted. Then strain the milk, and when it is coldstir into it the yolks of four beaten eggs, and a quarter of apound of powdered loaf-sugar. 

Simmer this custard five minutes over hot coals, but do not let itcome to a boil. Then set it away to cool. Having boiled an ounceof the best Russian isinglass in a pint of water till it isentirely dissolved and the water reduced to one-half, strain itinto the custard, stir it hard, and set it aside to get quitecold. 

Whip to a stiff froth a quart of rich cream, taking it off inspoonfuls as you do it, and putting it to drain on an invertedsieve. When the custard is quite cold, (but not yet set orcongealing, ) stir the whipt cream gradually into it. 

Take at circular mould of the shape of a drum, the sides beingstraight. Cut to fit it two round slices from the top and bottomof an almond sponge-cake; glaze them with white of egg, and layone on at the bottom of the mould, reserving the other for thetop. 

Having thus covered the bottom, line the sides of the mould with, more of the sponge-cake, cut into long squares and glazed all overwith white of egg. They must be placed so as to stand up allround--each wrapping a little over the other so as to leave notthe smallest vacancy between; and they must be cut exactly theheight of the mould, and trimmed evenly. Then fill up with thecustard and cream when it is just beginning to congeal; and coverthe top with the other round slice of cake. 

Set the mould in a tub of pounded ice mixed with coarse salt; andlet it remain forty minutes, or near an hour. Then turn out theCharlotte on a china dish. Have ready an icing, made in the usualmanner of beaten white of egg and powdered sugar, flavoured withessence of lemon. Spread it smoothly over the top of theCharlotte, which when the icing is dry will be ready, to serve. They are introduced at large parties, and it is usual to have twoor four of them. 

A CHARLOTTE POLONAISE. 

Boil over a slow fire a pint and a half of cream. While it isboiling have ready six yolks of eggs, beaten up with two table-spoonfulsof powdered arrow-root, or fine flour. Stir thisgradually into the boiling cream, taking care to have it perfectlysmooth and free from lumps. Ten minutes will suffice for the eggand cream to boil together. Then divide the mixture by putting itinto two separate sauce-pans. 

Then mix with it, in one of the pans, six ounces of chocolatescraped fine, two ounces of powdered loaf-sugar, and a quarter ofa pound of maccaroons, broken up. When it has come to a hard boil, take it off, stir it well, pour it into a bowl, and set it away tocool. 

Have ready, for the other sauce-pan of cream and egg, a dozenbitter almonds, and four ounces of shelled sweet almonds orpistachio nuts, all blanched and pounded in a mortar with rose-waterto a smooth paste, and mixed with an ounce of citron alsopounded. Add four ounces of powdered sugar; and to colour itgreen, two large spoonfuls of spinach juice that has been strainedthrough a sieve. Stir this mixture into the other half of thecream, and let it come to a boil. Then put it aside to cool. 

Cut a large sponge-cake into slices half an inch thick. Spread oneslice thickly with the chocolate cream, and cover another slicewith the almond cream. Do this alternately (piling them evenly ona china dish) till all the ingredients are used up. You mayarrange it in the original form of the sponge-cake before it wascut, or in a pyramid. Have ready the whites of the six eggswhipped to a stiff froth, with which have been gradually mixed sixounces of powdered sugar, and twelve drops of oil of lemon. With aspoon heap this meringue (as the French call it) all over the pileof cake, &c. , and then sift powdered sugar over it. Set it in avery slow oven till the outside becomes a light brown colour. 

Serve it up cold, ornamented according to your taste. 

If you find the chocolate cream too thin, add more maccaroons. Ifthe almond cream is too thin, mix in more pounded citron. Ifeither of the mixtures is too thick, dilute it with more cream. 

This is superior to a Charlotte Russe. 

APPLE COMPOTE. 

Take large ripe pippin apples. Pare, core, and weigh them, and toeach pound allow a pound of fine loaf-sugar and two lemons. Parboil the apples, and then set them out to cool. Pare off verynicely with a penknife the yellow rind of the lemons, taking carenot to break it; and then with scissors trim the edges to an evenwidth all along. Put the lemon-rind to boil in a little sauce-panby itself, till it Becomes tender, and then set it to cool. Allowhalf a pint of water to each pound of sugar; and when it ismelted, set it on the fire in the preserving kettle, put in theapples, and boil them slowly till they are clear and tender allthrough, but not till they break; skimming the syrup carefully. After you have taken out the apples, add the lemon-juice, put inthe lemon-peel, and boil it till quite transparent. When the wholeis cold, put the apples with the syrup into glass dishes, anddispose the wreaths of lemon-peel fancifully about them. 

ANIMALS

FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGEANIMALS ARE DIVIDED BY THE BUTCHERS. 

Beef. 

[Illustration:1. Sirloin. 10. Fore Rib: 7 Ribs. 2. Rump. 11. Middle Rib: 4 Ribs. 3. Edge Bone. 12. Chuck Rib: 2 Ribs. 4. Buttock. 13. Brisket. 5. Mouse Buttock. 14. Shoulder, or Leg of Mutton Piece6. Leg. 15. Clod. 7. Thick Flank. 16. Neck, or Sticking Piece. 8. Veiny Piece. 17. Shin. 9. Thin Flank. 18. Cheek. ]

Veal. 

[Illustration:1. Loin, Best End. 6. Breast, Best End. 2. Fillet. 7. Blade Bone. 3. Loin, Chump End. 8. Fore Knuckle. 4. Hind Knuckle. 9. Breast, Brisket End. 5. Neck, Best End. 10. Neck, Scrag End. ]

_Mutton_

[Illustration:1. Leg 2. Shoulder3. Loin, Best End. 4. Loin, Chump End. 5. Neck, Best End. 6. Breast7. Neck, Scrag End. ]

_Note:_ A Chine is two Loins, and two Necks of the Best End. 

_Pork_

[Illustration:1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring. ]

_Venison_

[Illustration:1. Shoulder. 2. Neck. 3. Haunch. 4. Breast. 5. Scrag. ]

INDEX

Acid saltAlmond cakeAlmond custardAlmond ice-creamAlmond maccaroonsAlmond puddingAnother almond puddingAnchovy catchupAnchovy sauceAnniseed cordialApeesApples, bakedApple butterApple butter, without ciderApple custardApple dumplingsApple frittersApple jellyApple and other piesApple pot-pie Apples, preservedApple pudding, bakedApple pudding, boiledApple sauceApple waterApricots, preservedArrow-root blanc-mangeArrow-root jellyArrow-root puddingArtichokes, to boilAsparagus, to boilAsparagus soup

Balm of Gilead oilBarberry jellyBarberries, to pickleBarley waterBath bunsBean soupBeans, (dried, ) to boilBeans, (green or French, ) to boilBeans, (green, ) to pickleBeans, (Lima, ) to boil, and dryBeans, (scarlet) to boilBeef, remarks onBeef, à la modeBeef, bakedBeef bouilliBeef (corned or salted) to boilBeef cakesBeef, to cornBeef, to dry and smokeBeef dripping, to saveBeef, hashedBeef's heart, roastedBeef's heart, stewedBeef kidney, to dress Beef, pottedBeef, to roastBeef soup, fineBeef steaks, to broilBeef steaks, to fryBeef steak pieBeef steak puddingBeef, to stewBeef, (a round of, ) to stewBeef, (a round of, ) to stew another wayBeef and tongues, to pickleBeef teaBeets, to boilBeets, to stewBeer, (molasses)Beer, (sassafras)Biscuit, (milk)Biscuit, (soda)Biscuit, (sugar)Biscuit, (tea)BishopBittersBlack cakeBlack-fish, to stewBlanc-mangeBlanc-mange, (arrow-root)Blanc-mange, (carrageen)Bottled small beerBran breadBreadBread, (rye and Indian)Bread cakeBread jellyBread pudding, bakedBread pudding, boiledBread and butter puddingBread sauceBrocoli, to boilBrown soup, richBuckwheat cakesBurnet vinegarBurns, remedy forButter, to brownButter, melted or drawnButter, to makeButter, to preserveButternuts, to pickle

Cabbage, to boilCabbage, (red, ) to pickleCale-cannonCalf's feet brothCalf's feet, to fryCalf's feet jellyCalf's head, dressed plainCalf's head, hashedCalf's head soupCalf's liver, friedCalf's liver, lardedCantelope, preservedCaper sauceCapillaireCarrots, to boilCarrot puddingCarp, to stewCarrageen blanc-mangeCatfish soupCauliflower, to boilCauliflower, to pickleCayenne pepperCelery, to prepare for tableCelery sauceCelery vinegarCharlotte, (plum)Charlotte, (raspberry)Cheese, to makeCheese, (cottage)Cheese, (sage)Cheese, (Stilton)Cheesecake, (almond)Cheesecake, (common)Cherry bounceCherry cordialCherries, (dried)Cherry jamCherry jellyCherries, preservedCherries, preserved wholeCherry shrubChestnuts, to roastChestnut puddingChicken broth, and panada, Chickens, broiled, Chicken croquets and rissoles, Chicken curry, Chicken dumplings or puddings, Chickens, fricasseed, Chicken jelly, Chicken pie, Chicken salad, Chilblains, remedy for, Chili vinegar, Chitterlings, or calf's tripe, Chocolate, to make, Chocolate custard, Chowder, Cider cake, Cider, (mulled, )Cider vinegar, Cider wine, Cinderellas, or German puffs, Citrons, to preserve, Clam soup, Clam soup, (plain, )Clotted cream, Cocoa, to prepare, Cocoa shells, to boil, Cocoa-nut cakes, Cocoa-nut cakes, (white, )Cocoa-nut custard, baked, Cocoa-nut custard, boiled, Cocoa-nut jumbles, Cocoa-nut maccaroons, Cocoa-nut pudding, Cocoa-nut pudding, another way, Codfish, (fresh, ) to boil, Codfish, (fresh, ) to boil another way, Codfish, salt, to boil, Coffee, to make, Coffee, (French, )Cold cream, Cold slaw, Cold sweet sauce, Cologne water, Colouring for confectionary, Corn, (Indian, ) to boil, Corn, (green, ) pudding, Corns, remedy for, Cosmetic paste, Crab-apples, (green, ) to preserve, Crab-apples, (red, ) to preserve, Crabs, (cold, )Crabs, (hot, )Crabs, (soft, )Cranberries, to preserve, Cranberry sauce, Cream cake, Cream, (lemon, )Cream, (orange, )Cream, to preserve, Cream sauce, Cucumbers, to dress raw, Cucumbers, to fry, Cucumbers, to pickle, Cup cake, Curaçoa, Curds and whey, Currant jelly, (black, )Currant jelly, (red, )Currant jelly, (white, )Currant shrub, Currant wine, Custard, (boiled, )Custard, (plain, )Custard, (rice, )Custard, (soft, )Custard pudding, Dough nuts, Ducks, to hash, Ducks, to stew, Ducks, to roast, Dumplings, (apple, )Dumplings, (light, )Dumplings, (plain suet, )Dumplings, (fine suet, )Dumplings, (Indian, )Durable ink, Durable ink, another way, Eastern pudding, Eggs, to boil for breakfast, Eggs, to fricassee, Eggs, to keep, Eggs with ham, Egg nogg, Eggs, to pack, Eggs, to pickle, Egg plant, to stew, Egg plant, to fry, Egg plant, stuffed, Eggs, raw, Egg sauce, Election cake, Elderberry wine, Elder-flower wine, Essence of lemon peel, Essence of peppermint, Eve's pudding, Family soup, Federal cakes, Flannel cakes, Flax-seed lemonade, Floating island, Flour, to brown, Flour hasty-pudding, Force-meat balls, Fowls, to boil, Fowls, to roast, Fox-grape shrub, Friar's chicken, Fritters, (apple, )Fritters, (plain, )Frosted fruit, Fruit queen-cakes, General sauce, Gherkins, to pickle, Ginger, to preserve, Ginger beer, Ginger plum-cake, Gingerbread, (common, )Gingerbread nuts, Gingerbread, (Franklin, )Gingerbread, (white, )Gooseberries, bottled, Gooseberry custard, Gooseberry fool, Gooseberries, to preserve, Gooseberries, to stew, Gooseberry wine, Goose pie, Goose pie for Christmas, Goose, to roast, Grapes, in brandy, Grapes, (wild, ) to keep, Grape jelly, Gravy, (drawn or made, )Gravy soup, (clear, )Ground nuts, to roast, Ground rice milk, Grouse, to roast, Gruel, to make, Gruel, oatmeal, Halibut, to boil, Halibut cutlets, Ham, to boil, Ham, to broil, Ham or bacon, directions for curing, Ham, (to glaze, )Ham dumplings, Ham pie, Ham sandwiches, Ham, to roast, Ham, (Westphalia, ) to imitate, Hare or rabbit soup, Hare, to roast, Harvey's sauce, Herbs, to dry, Hominy, to boil, Honey cake, Horseradish vinegar, Huckleberry cake, Hungary water, Ice cream, (almond, )Ice cream, (lemon, )Ice cream, (pine apple, )Ice cream, (raspberry, )Ice cream, (strawberry, )Ice cream, (vanilla, )Ice lemonade, Ice orangeade, Icing for cakes, Indian batter cakes, Indian corn, to boil, Indian dumplings, Indian flappers, Indian muffins, Indian mush, Indian mush cakes, Indian pound cake, Indian pudding, baked, Indian pudding, boiled, Indian pudding without eggs, Italian Cream, Jaune-mange, Jelly cake, Johnny cake, Julienne (à la) soup, Kid, to roast, Kitchen, pepper, Kitchiner's fish-sauce, Kisses, Lady cake, Lamb, to roast, Larding, Lavender, compound, Lavender water, Laudanum, antidote to, Lead water, Lemon brandy, Lemon catchup, Lemon cordial, Lemon cream, Lemon custard, Lemon juice, to keep, Lemon peel, to keep, Lemon peel, (essence of, )Lemons, preserved, Lemon pudding, Lemon syrup, Lemonade, Lettuce or salad, to dress, Lip salve, Liver dumplings, Liver puddings, Lobster, to boil, Lobster catchup, Lobster, to fricassee, Lobster, to dress cold, Lobster, pickled, Lobster, potted, Lobster pie, Lobster sauce, Lobster soup, Lobster, to stew, Maccaroni, to dress, Maccaroni soup, Maccaroni soup, (rich, )Maccaroons, (almond, )Maccaroons, (cocoa-nut, )Maccaroon custard, Mackerel, to boil, Mackerel, to broil, Mangoes, to pickle, Marbled veal, Marlborough pudding, Marmalade cake, Mead, MegMerrilies' soup, Milk biscuitMilk punchMilk soupMince piesMince meatMince meat for LentMince meat, (very plain)Minced oystersMint sauceMolasses beerMolasses candyMolasses possetMoravian sugar-cakeMorella cherries, to pickleMock oysters of cornMock turtle, or calf's head soupMuffins, (common)Muffins, (Indian)Muffins, (water)Mulled ciderMulled wineMulligatawny soupMush, (Indian, ) to makeMush cakesMushrooms, to broilMushroom catchupMushrooms, to pickle brownMushrooms, to pickle whiteMushroom sauceMushrooms, to stewMusquito bites, remedy forMustard, (common)Mustard, (French)Mustard, (keeping)Mutton, to boilMutton brothMutton broth made quicklyMutton, (casserole of)Mutton chops, broiledMutton chops, stewedMutton cutlets, à laMaintenonMutton haricoMutton, hashedMutton, (leg of, ) stewedMutton, to roastMutton soup, (including cabbage and noodle soups)

Nasturtians, to pickleNasturtian sauceNew York cookiesNougatNoyau

Oatmeal gruelOchra soupOil of flowersOmelet, (plain)Omelet souffléOnions, to boilOnions, to fryOnions, to pickleOnions, pickled whiteOnions, to roastOnion sauce, (brown)Onion sauce, (white)Onion soupOrangeadeOrange creamOrange jellyOrange marmaladeOrange puddingOrgeatOrtelans, to roastOyster catchupOysters, friedOyster frittersOysters, mincedOysters, pickledOysters, pickled for keepingOyster pieOysters, scallopedOysters, stewedOyster soupOyster soup, (plain, )Ox-tail soup, Oyster Sauce, Panada, (chicken, )Pancakes, (plain, )Pancakes, (sweetmeat, )Parsley, to pickle, Parsley sauce, Parsnips, to boil, Partridges, to roast, Partridges, to roast another way, Paste, (dripping, )Paste, (lard, )Paste, (the best plain, )Paste, (potato, )Paste, (fine puff. )Paste, (suet, )Paste, (sweet, )Peaches, (in brandy, )Peach cordial, Peaches, (dried, )Peaches for common use, Peach jelly, Peach kernels, Peach marmalade, Peaches, to pickle, Peaches, to preserve, Peach sauce, Peas, (green, ) to boil, Peas soup, Peas soup, (green, )Pears, to bake, Pears, to preserve, Peppers, (green, ) to pickle, Peppers, (green, ) to preserve, Pepper pot, Perch, to fry, Pheasants, to roast, Pheasants, to roast another way, Pies, Pie crust, (common, )Pies, (standing, )Pies, (apple and other, )Pickle, (East India, )Pig, to roast, Pig's feet and ears, soused, Pigeon or chicken dumplings, Pigeon pie, Pigeons, to roast, Pilau, Pine-apple ice cream, Pine-apples, (fresh, ) to prepare for eating, Pine-apples, to preserve, Plovers, to roast, Plum charlotte, Plums for common use, Plums, to preserve, Plums, (egg, ) to preserve whole, Plums, (green gage, ) to preserve, Plum pudding, baked, Plum pudding, boiled, Poke, to boil, Pomatum, (soft, )Pork and beans, Pork cheese, Pork, (corned, ) to boil, Pork, (pickled, ) to boil with peas pudding, Pork cutlets, Pork, (leg of, ) to roast, Pork; (loin of, ) to roast, Pork, (middling piece, ) to roast, Pork pie, Pork steaks, Pork, to stew, Port wine jelly, Pot pie, Pot pie, (apple, )Potatoes, to boil, Potatoes, to fry, Potatoes, roastedPotato puddingPotato snowPound cakePrawns, to boilPrune puddingPudding catchupPumpkin, to boilPumpkin chipsPumpkin puddingPumpkin yeastPunchPunch, (frozen, )Punch, (milk, )Punch, (fine milk, )Punch, (regent's, )Punch, (Roman, )Pyramid of tarts, Pink sauce, Quails, to roastQueen cakeQuin's sauce for fishQuince cheeseQuince cordialQuince jellyQuince marmaladeQuinces, preservedQuinces, to preserve wholeQuince pudding

Rabbits, fricasseedRabbits, to fryRabbits, to stewRadishes, to prepare for tableRadish pods, to pickleRaspberry charlotteRaspberry cordialRaspberry ice-creamRaspberry jamRaspberries, to preserveRaspberry vinegarRaspberry wineRatafiaRaw eggReed birds, to roastRennet wheyRhubarb tartsRice, to boilRice, to boil for curry Rice custardRice cakesRice dumplingsRice flummeryRice jellyRice pudding, boiledRice pudding, (farmer's, )Rice pudding, (ground, )Rice pudding, (plain, )Rice pudding, (plum, )Rice milkRice milk, (ground, )Ringworms, remedy for, Rock-fish, to boil, Rock-fish, to pickle, Rolls, (common, )Rolls, (French, )Rose brandyRhubarb jamRose cordialRose vinegarRuskRussian or Swedish turnip, to boil, Rye and Indian bread

SagoSago puddingSalad, to dress, Salmon, (fresh, ) to bake whole, Salmon, (fresh, ) to bake in slices, Salmon, (fresh, ) to boil, Salmon, (pickled, )Salmon, (smoked, )Salmon steaksSally Lunn cake, Salsify, to dress, Sandwiches, (ham, )Sangaree, Sassafras beer, Sausage meat, (common, )Sausages, (fine, )Sausages, (Bologna, )Savoy biscuits, Scented bags, Scotch cake, Scotch queen-cake, Scotch sauce for fish, Sea bass or black-fish, boiled, Sea bass, fried, Sea catchup, Sea kale, to boil, Secrets, Seidlitz powders, Shad, baked, Shad, to fry, Shalot vinegar, Shells, Short cakes, Shrub, (cherry, )Shrub, (currant, )Shrub, (fox-grape, )Smelts, to fry, Snowball custard, Snipes, to roast, Soda biscuit, Soda water, Spanish buns, Spinach, to boil, Spinach and eggs, Sponge cake, Spruce beer, Squashes or cymlings, to boil, Squash, (winter, ) to boil, Squash, pudding, Strawberries, preserved, Strawberry ice-cream, Strawberry cordial, Sturgeon cutlets, Suet pudding, Sugar biscuit, Sugar syrup, clarified, Sweet basil vinegar, Sweet jars, Sweet sauce, (cold, )Sweet potatoes, boiled, Sweet potatoes, fried, Sweet potato pudding, Sweetbreads, to broil, Sweetbreads, larded, Sweetbreads, to roast, Syllabub or whipt cream, Syllabub, (country, )Shrewsbury cake, Tamarind water, Tapioca, Tarragon vinegar, Tea, to make, Terrapins, Thieves' vinegar, Toast and water, Tomatas, to bake, Tomata catchup, Tomatas, to keep, Tomatas, to pickle, Tomatas, to stew, Tomata soy, Tongue, (salted or pickled, ) to boil, Tongue, (smoked, ) to boil, Trifle, Tripe, to boil, Tripe, to fry, Tripe and oysters, Trout, to boil, Trout, to fry, Turkey, to boil, Turkey, to roast, Turkish sherbet, Turnips, to boil, Veal, (breast of, ) to stew, Veal, (breast of, ) to roast, Veal cutlets, Veal, (fillet of, ) to stew, Veal, (fillet of, ) to roast, Veal, (knuckle of, ) to stew, Veal, (loin of, ) to roast, Veal, (minced, )Veal patties, Veal pie, Veal soupVeal soup, (rich, )Veal steaksVeal or chicken tea, Vegetable soup, Venison hams, Venison, (cold, ) to hash, Venison pasty, Venison, to roast, Venison soup, Venison steaks, Vermicelli sour, Vinegar (cider, )Vinegar, (sugar, )Vinegar, (white, )Violet perfume, Wafer cakes, Waffles, Walnut catchup, Walnuts, pickled black, Walnuts, pickled green, Walnuts, pickled white, Warm slaw, Warts, remedy for, Washington cake, Watermelon rind, to preserve, Water souchy, Welsh rabbit, White soup, (rich, )Wine jelly, Wine sauce, Wine whey, Wonders or crullers, Woodcocks, to roast, Yam pudding, Yeast, (bakers', )Yeast, (bran, )Yeast, (common, )Yeast, (patent, )Yeast, (pumpkin, )

ADDITIONAL RECEIPTS

Almond bread, Almond paste, Apple dumplings, (baked, )Apple compote, Apple rice pudding, Batter puddingBlood, to stop, Charlotte Polonaise, Charlotte Russe, Cherry cordial, Cider cake, (plain, )Cream cheese, Cucumbers, (preserved, )Custard cakes, Frozen custard, Giblet soup, Green pea soup, (French, )Green ointment, Gumbo, Gumbo soup, Ham omelet, Hoe cake, Honey ginger cake, Ice cream, (common, )Indian loaf cake, Lemon drops, Milk toast, Peach leather, Peach mangoes, Pearlash, to keep, Peppermint drop's, Pink champagne jelly, Potato Yeast, Rock cake, Tennesee muffins, Tomatas, (broiled, )Tomata honeyTomatas, (preserved, )