AMERICAN COOKERY, OR THE ART OF DRESSING VIANDS, FISH, POULTRY and VEGETABLES, AND THE BEST MODES OF MAKING PASTES, PUFFS, PIES, TARTS, PUDDINGS, CUSTARDS AND PRESERVES, AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO PLAIN CAKE. ADAPTED TO THIS COUNTRY, AND ALL GRADES OF LIFE. By Amelia Simmons, AN AMERICAN ORPHAN. PUBLISHED ACCORDING TO ACT OF CONGRESS. _HARTFORD_PRINTED BY HUDSON & GOODWIN, FOR THE AUTHOR. 1796 PREFACE. As this treatise is calculated for the improvement of the risinggeneration of _Females_ in America, the Lady of fashion and fortunewill not be displeased, if many hints are suggested for the moregeneral and universal knowledge of those females in this country, whoby the loss of their parents, or other unfortunate circumstances, arereduced to the necessity of going into families in the line ofdomestics, or taking refuge with their friends or relations, and doingthose things which are really essential to the perfecting them as goodwives, and useful members of society. The orphan, tho' left to thecare of virtuous guardians, will find it essentially necessary to havean opinion and determination of her own. The world, and the fashionthereof, is so variable, that old people cannot accommodate themselvesto the various changes and fashions which daily occur; _they_ willadhere to the fashion of _their_ day, and will not surrender theirattachments to the _good old way_--while the young and the gay, bendand conform readily to the taste of the times, and fancy of the hour. By having an opinion and determination, I would not be understood tomean an obstinate perseverance in trifles, which borders onobstinacy--by no means, but only an adherence to those rules andmaxims which have flood the test of ages, and will forever establishthe _female character_, a virtuous character--altho' they conform tothe ruling taste of the age in cookery, dress, language, manners, &c. It must ever remain a check upon the poor solitary orphan, that whilethose females who have parents, or brothers, or riches, to defendtheir indiscretions, that the orphan must depend solely upon_character_. How immensely important, therefore, that every action, every word, every thought, be regulated by the strictest purity, andthat every movement meet the approbation of the good and wise. The candor of the American Ladies is solicitously intreated by theAuthoress, as she is circumscribed in her knowledge, this being anoriginal work in this country. Should any future editions appear, shehopes to render it more valuable. [Illustration] DIRECTIONS for CATERING, or the procuring the best VIANDS, FISH, &c. _How to choose Flesh_. BEEF. The large stall fed ox beef is the best, it has a coarse opengrain, and oily smoothness; dent it with your finger and it willimmediately rise again; if old, it will be rough and spungy, and thedent remain. Cow Beef is less boned, and generally more tender and juicy than theox, in America, which is used to labor. Of almost every species of Animals, Birds and Fishes, the female isthe tenderest, the richest flavour'd, and among poultry the soonestfattened. _Mutton_, grass-fed, is good two or three years old. _Lamb_, if under six months is rich, and no danger of imposition; itmay be known by its size, in distinguishing either. _Veal_, is soon lost--great care therefore is necessary in purchasing. Veal bro't to market in panniers, or in carriages, is to be preferedto that bro't in bags, and flouncing on a sweaty horse. _Pork_, is known by its size, and whether properly fattened by itsappearance. _To make the best Bacon_. To each ham put one ounce saltpetre, one pint bay salt, one pintmolasses, shake together 6 or 8 weeks, or when a large quantity istogether, bast them with the liquor every day; when taken out to dry, smoke three weeks with cobs or malt fumes. To every ham may be added acheek, if you stow away a barrel and not alter the composition, someadd a shoulder. For transportation or exportation, double the periodof smoaking. _Fish, how to choose the best in market_. _Salmon_, the noblest and richest fish taken in fresh water--thelargest are the best. They are unlike almost every other fish, areameliorated by being 3 or 4 days out of water, if kept from heat andthe moon, which has much more injurious effect than the sun. In all great fish-markets, great fish-mongers strictly examine thegills--if the bright redness is exchanged for a low brown, they arestale; but when live fish are bro't flouncing into market, you haveonly to elect the kind most agreeable to your palate and the season. _Shad_, contrary to the generally received opinion are not so muchricher flavored, as they are harder when first taken out of the water;opinions vary respecting them. I have tasted Shad thirty or fortymiles from the place where caught, and really conceived that they hada richness of flavor, which did not appertain to those taken fresh andcooked immediately, and have proved both at the same table, and thetruth may rest here, that a Shad 36 or 48 hours out of water, may notcook so hard and solid, and be esteemed so elegant, yet give a higherrelished flavor to the taste. Every species generally of _salt water Fish_, are best fresh from thewater, tho' the _Hannah Hill, Black Fish, Lobster, Oyster, Flounder, Bass, Cod, Haddock_, and _Eel_, with many others, may be transportedby land many miles, find a good market, and retain a good relish; butas generally, live ones are bought first, deceits are used to givethem a freshness of appearance, such as peppering the gills, wettingthe fins and tails, and even painting the gills, or wetting withanimal blood. Experience and attention will dictate the choice of thebest. Fresh gills, full bright eyes, moist fins and tails, aredenotements of their being fresh caught; if they are soft, its certainthey are stale, but if deceits are used, your smell must approve ordenounce them, and be your safest guide. Of all fresh water fish, there are none that require, or so wellafford haste in cookery, as the _Salmon Trout_, they are best whencaught under a fall or cateract--from what philosophical circumstanceis yet unsettled, yet true it is, that at the foot of a fall thewaters are much colder than at the head; Trout choose those waters; iftaken from them and hurried into dress, they are genuinely good; andtake rank in point of superiority of flavor, of most other fish. _Perch and Roach_, are noble pan fish, the deeper the water fromwhence taken, the finer are their flavors; if taken from shallowwater, with muddy bottoms, they are impregnated therewith, and areunsavory. _Eels_, though taken from muddy bottoms, are best to jump in the pan. Most white or soft fish are best bloated, which is done by salting, peppering, and drying in the sun, and in a chimney; after 30 or 40hours drying, are best broiled, and moistened with butter, &c. _Poultry--how to choose_. Having before stated that the female in almost every instance, ispreferable to the male, and peculiarly so in the _Peacock_, which, tho' beautifully plumaged, is tough, hard, stringy, and untasted, andeven indelicious--while the _Pea Hen_ is exactly otherwise, and thequeen of all birds. So also in a degree, _Turkey_. _Hen Turkey_, is higher and richer flavor'd, easier fattened andplumper--they are no odds in market. _Dunghill Fowls_, are from their frequent use, a tolerable proof ofthe former birds. _Chickens_, of either kind are good, and the yellow leg'd the best, and their taste the sweetest. _Capons_, if young are good, are known by short spurs and smooth legs. All birds are known, whether fresh killed or stale, by a tight vent inthe former, and a loose open vent if old or stale; their smell denotestheir goodness; speckled rough legs denote age, while smooth legs andcombs prove them young. _A Goose_, if young, the bill will be yellow, and will have but fewhairs, the bones will crack easily; but if old, the contrary, the billwill be red, and the pads still redder; the joints stiff anddifficultly disjointed; if young, otherwise; choose one not veryfleshy on the breast, but fat in the rump. _Ducks_, are similar to geese. _Wild Ducks_, have redder pads, and smaller than the tame ones, otherwise are like the goose or tame duck, or to be chosen by the samerules. _Wood Cocks_, ought to be thick, fat and flesh firm, the nose dry, andthroat clear. _Snipes_, if young and fat, have full veins under the wing, and aresmall in the veins, otherwise like the Woodcock. _Partridges_, if young, will have black bills, yellowish legs; if old, the legs look bluish; if old or stale, it may be perceived by smellingat their mouths. _Pigeons_, young, have light red legs, and the flesh of a colour, andprick easily--old have red legs, blackish in parts, more hairs, plumper and loose vents--so also of grey or green Plover, Blade Birds, Thrash, Lark, and wild Fowl in general. _Hares_, are white flesh'd and flexible when new and fresh kill'd; ifstale, their flesh will have a blackish hue, like old pigeons, if thecleft in her lip spread much, is wide and ragged, she is old; thecontrary when young. _Leveret_, is like the Hare in every respect, that some are obliged tosearch for the knob, or small bone on the fore leg or foot, todistinguish them. _Rabbits_, the wild are the best, either are good and tender; if oldthere will be much yellowish fat about the kidneys, the claws long, wool rough, and mixed with grey hairs; if young the reverse. As totheir being fresh, judge by the scent, they soon perish, if trap'd orshot, and left in pelt or undressed; their taint is quicker than veal, and the most sickish in nature; and will not, like beef or veal, bepurged by fire. The cultivation of Rabbits would be profitable in America, if the bestmethods were pursued--they are a very prolific and profitableanimal--they are easily cultivated if properly attended, but nototherwise. --A Rabbit's borough, on which 3000 dollars may have beenexpended, might be very profitable; but on the small scale they wouldbe well near market towns--easier bred, and more valuable. _Butter_--Tight, waxy, yellow Butter is better than white or crumbly, which soon becomes rancid and frowy. Go into the centre of balls orrolls to prove and judge it; if in ferkin, the middle is to bepreferred, as the sides are frequently distasted by the wood of thefirkin--altho' oak and used for years. New pine tubs are ruinous tothe butter. To have sweet butter in dog days, and thro' the vegetableseasons, send stone pots to honest, neat, and trusty dairy people, andprocure it pack'd down in May, and let them be brought in in thenight, or cool rainy morning, covered with a clean cloth wet in coldwater, and partake of no heat from the horse, and set the pots in thecoldest part of your cellar, or in the ice house. --Some say that Maybutter thus preserved, will go into the winter use, better than fallmade butter. _Cheese_--The red smooth moist coated, and tight pressed, square edgedCheese, are better than white coat, hard rinded, or bilged; the insideshould be yellow, and flavored to your taste. Old shelves which haveonly been wiped down for years, are preferable to scoured and washedshelves. Deceits are used by salt-petering the out side, or colouringwith hemlock, cocumberries, or safron, infused into the milk; thetaste of either supercedes every possible evasion. _Eggs_--Clear, thin shell'd, longest oval and sharp ends are best; toascertain whether new or stale--hold to the light, if the white isclear, the yolk regularly in the centre, they are good--but ifotherwise, they are stale. The best possible method of ascertaining, is to put them into water, if they lye on their bilge, they are _good_and _fresh_--if they bob up an end they are stale, and if they risethey are addled, proved, and of no use. We proceed to ROOTS and VEGETABLES--_and the best cook cannot alterthe first quality, they must be good, or the cook will bedisappointed_. _Potatoes_, take rank for universal use, profit and easy acquirement. The smooth skin, known by the name of How's Potato, is the most mealyand richest flavor'd; the yellow rusticoat next best; the red, and redrusticoat are tolerable; and the yellow Spanish have theirvalue--those cultivated from imported seed on sandy or dry loomylands, are best for table use; tho' the red or either will producemore in rich, loomy, highly manured garden grounds; new lands and asandy soil, afford the richest flavor'd; and most mealy Potato muchdepends on the ground on which they grow--more on the species ofPotatoes planted--and still more from foreign seeds--and each may beknown by attention to connoisseurs; for a good potato comes up in manybranches of cookery, as herein after prescribed. --All potatoes shouldbe dug before the rainy seasons in the fall, well dryed in the sun, kept from frost and dampness during the winter, in the spring removedfrom the cellar to a dry loft, and spread thin, and frequently stirredand dryed, or they will grow and be thereby injured for cookery. A roast Potato is brought on with roast Beef, a Steake, a Chop, orFricassee; good boiled with a boiled dish; make an excellent stuffingfor a turkey, water or wild fowl; make a good pie, and a good starchfor many uses. All potatoes run out, or depreciate in America; a freshimportation of the Spanish might restore them to table use. It would swell this treatise too much to say every thing that isuseful, to prepare a good table, but I may be pardoned by observing, that the Irish have preserved a genuine mealy rich Potato, for acentury, which takes rank of any known in any other kingdom; and Ihave heard that they renew their seed by planting and cultivating the_Seed Ball_, which grows on the tine. The manner of their managing itto keep up the excellency of that root, would better suit a treatiseon agriculture and gardening than this--and be inserted in a bookwhich would be read by the farmer, instead of his amiable daughter. Ifno one treats on the subject, it may appear in the next edition. _Onions_--The Madeira white is best in market, esteemed softerflavored, and not so fiery, but the high red, round hard onions arethe best; if you consult cheapness, the largest are best; if youconsult taste and softness, the very smallest are the most delicate, and used at the first tables. Onions grow in the richest, highestcultivated ground, and better and better year after year, on, the sameground. _Beets_, grow on any ground, but best on loom, or light gravelgrounds; the _red_ is the richest and best approved; the _white_ has asickish sweetness, which is disliked by many. _Parsnips_, are a valuable root, cultivated best in rich old grounds, and doubly deep plowed, _late sown_, they grow thrifty, and are not soprongy; they may be kept any where and any how, so that they do notgrow with heat, or are nipped with frost; if frosted, let them thaw inearth; they are richer flavored when plowed out of the ground inApril, having stood out during the winter, tho' they will not lastlong after, and commonly more sticky and hard in the centre. _Carrots_, are managed as it respects plowing and rich ground, similarly to Parsnips. The yellow are better than the orange or red;middling fiz'd, that is, a foot long and two inches thick at the topend, are better than over grown ones; they are cultivated best withonions, sowed very thin, and mixed with other seeds, while young orsix weeks after sown, especially if with onions on true onion ground. They are good with veal cookery, rich in soups, excellent with hash, in May and June. _Garlicks_, tho' used by the French, are better adapted to the uses ofmedicine than cookery. _Asparagus_--The mode of cultivation belongs to gardening; yourbusiness is only to cut and dress, the largest is best, the growth ofa day sufficient, six inches long, and cut just above the ground; manycut below the surface, under an idea of getting tender shoots, andpreserving the bed; but it enfeebles the root: dig round it and itwill be wet with the juices--but if cut above ground, and just as thedew is going off, the sun will either reduce the juice, or send itback to nourish the root--its an excellent vegetable. _Parsley_, of the three kinds, the thickest and branchiest is thebest, is sown among onions, or in a bed by itself, may be dryed forwinter use; tho' a method which I have experienced, is much better--InSeptember I dig my roots, procure an old thin stave dry cask, boreholes an inch diameter in every stave, 6 inches asunder round thecask, and up to the top--take first a half bushel of rich garden moldand put into the cask, then run the roots through the staves, leavingthe branches outside, press the earth tight about the root within, andthus continue on thro' the respective stories, till the cask is full;it being filled, run an iron bar thro' the center of the dirt in thecask and fill with water, let stand on the south and east side of abuilding till frosty night, then remove it, (by slinging a rope roundthe cask) into the cellar; where, during the winter, I clip with myscissars the fresh parsley, which my neighbors or myself have occasionfor; and in the spring transplant the roots in the bed in the garden, or in any unused corner--or let stand upon the wharf, or the washshed. Its an useful mode of cultivation, and a pleasurably tastedherb, and much used in garnishing viands. _Raddish_, _Salmon_ coloured is the best, _purple_ nextbest--_white_--_turnip_--each are produced from southern seeds, annually. They grow thriftiest sown among onions. The turnip Raddishwill last well through the winter. _Artichokes_--The Jerusalem is best, are cultivated like potatoes, (tho' their stocks grow 7 feet high) and may be preserved like theturnip raddish, or pickled---they like. _Horse Raddish_, once in the garden, can scarcely ever be totallyeradicated; plowing or digging them up with that view, seems at timesrather to increase and spread them. _Cucumbers_, are of many kinds; the prickly is best for pickles, butgenerally bitter; the white is difficult to raise and tender; choosethe bright green, smooth and proper sized. _Melons_--The Water Melons is cultivated on sandy soils only, abovelatitude 41 1/2, if a stratum of land be dug from a well, it willbring the first year good Water Melons; the red cored are highestflavored; a hard rine proves them ripe. _Muskmelons_, are various, the rough skinned is best to eat; theshort, round, fair skinn'd, is best for Mangoes. _Lettuce_, is of various kinds; the purple spotted leaf is generallythe tenderest, and free from bitter--Your taste must guide yourmarket. _Cabbage_, requires a page, they are so multifarious. Note, allCabbages have a higher relish that grow on _new unmatured grounds_; ifgrown in an old town and on old gardens, they have a rankness, whichat times, may be perceived by a fresh air traveller. This observationhas been experienced for years--that Cabbages require new ground, morethan Turnips. _The Low Dutch_, only will do in old gardens. The _Early Yorkshire_, must have rich soils, they will not answer forwinter, they are easily cultivated, and frequently bro't to market inthe fall, but will not last the winter. The _Green Savoy_, with the richest crinkles, is fine and tender; andaltho' they do not head like the Dutch or Yorkshire, yet thetenderness of the out leaves is a counterpoise, it will last thro' thewinter, and are high flavored. _The Yellow Savoy_, takes next rank, but will not last so long; allCabbages will mix, and participate of other species, like Indian Corn;they are culled, best in plants; and a true gardener will, in theplant describe those which will head, and which will not. This is new, but a fact. The gradations in the Savoy Cabbage are discerned by the leaf; therichest and most scollup'd, and crinkled, and thickest Green Savoy, falls little short of a _Colliflour_. The red and redest small tight heads, are best for _slaw_, it will notboil well, comes out black or blue, and tinges, other things withwhich it is boiled. _BEANS. _ _The Clabboard Bean_, is easiest cultivated and collected, are goodfor string beans, will shell--must be poled. _The Windsor Bean_, is an earlier, good string, or shell Bean. _Crambury Bean_, is rich, but not universally approved equal to theother two. _Frost Bean_, is good only to shell. _Six Weeks Bean_, is a yellowish Bean, and early bro't forward, andtolerable. _Lazy Bean_, is tough, and needs no pole. _English Bean_, what _they_ denominate the _Horse Bean_, is mealy whenyoung, is profitable, easily cultivated, and may be grown on worn outgrounds; as they may be raised by boys, I cannot but recommend themore extensive cultivation of them. _The small White Bean_, is best for winter use, and excellent. _Calivanse_, are run out, a yellow small bush, a black speck or eye, are tough and tasteless, and little worth in cookery, and scarcelybear exportation. _Peas_--_Green Peas. _ _The Crown Imperial_, takes rank in point of flavor, they blossom, purple and white on the top of the vines, will run, from three to fivefeet high, should be set in light sandy soil only, or they run toomuch to vines. _The Crown Pea_, is second in richness of flavor. _The Rondeheval_, is large and bitterish. _Early Carlton_, is produced first in the season--good. _Marrow Fats_, green, yellow, and is large, easily cultivated, notequal to others. _Sugar Pea_, needs no bush, the pods are tender and good to eat, easily cultivated. _Spanish Manratto_, is a rich Pea, requires a strong high bush. All Peas should be picked _carefully_ from the vines as soon as dew isoff, shelled and cleaned without water, and boiled immediately; theyare thus the richest flavored. _Herbs, useful in Cookery. _ _Thyme_, is good in soups and stuffings. _Sweet Marjoram_, is used in Turkeys. _Summer Savory_, ditto, and in Sausages and salted Beef, and legs ofPork. _Sage_, is used in Cheese and Pork, but not generally approved. _Parsley_, good in _soups_, and to _garnish roast Beef_, excellentwith bread and butter in the spring. _Penny Royal_, is a high aromatic, altho' a spontaneous herb in oldploughed fields, yet might be more generally cultivated in gardens, and used in cookery and medicines. _Sweet Thyme_, is most useful and best approved in cookery. _FRUITS. _ _Pears_, There are many different kinds; but the large Bell Pear, sometimes called the Pound Pear, the yellowest is the best, and in thesame town they differ essentially. _Hard Winter Pear_, are innumerable in their qualities, are good insauces, and baked. _Harvest_ and _Summer Pear_ are a tolerable desert, are much improvedin this country, as all other fruits are by grafting and innoculation. _Apples_, are still more various, yet rigidly retain their ownspecies, and are highly useful in families, and ought to be moreuniversally cultivated, excepting in the compactest cities. There isnot a single family but might set a tree in some otherwise uselessspot, which might serve the two fold use of shade and fruit; on which12 or 14 kinds of fruit trees might easily be engrafted, andessentially preserve the orchard from the intrusions of boys, &c. Which is too common in America. If the boy who thus planted a tree, and guarded and protected it in a useless corner, and carefullyengrafted different fruits, was to be indulged free access intoorchards, whilst the neglectful boy was prohibited--how many millionsof fruit trees would spring into growth--and what a saving to theunion. The net saving would in time extinguish the public debt, andenrich our cookery. _Currants_, are easily grown from shoots trimmed off from old bunches, and set carelessly in the ground; they flourish on all soils, and makegood jellies--their cultivation ought to be encouraged. _Black Currants_, may be cultivated--but until they can be dryed, anduntil sugars are propagated, they are in a degree unprofitable. _Grapes_, are natural to the climate; grow spontaneously in everystate in the union, and ten degrees north of the line of the union. The _Madeira_, _Lisbon_ and _Malaga_ Grapes, are cultivated in gardensin this country, and are a rich treat or desert. Trifling attentiononly is necessary for their ample growth. Having pointed out the _best methods of judging of the qualities ofViands, Poultry, Fish, Vegetables, &c. _ We now present the bestapproved methods of DRESSING and COOKING them; and to suit all tastes, present the following _RECEIPTS. _ _To Roast Beef. _ The general rules are, to have a brisk hot fire, to hang down ratherthan to spit, to baste with salt and water, and one quarter of an hourto every pound of beef, tho' tender beef will require less, while oldtough beef will require more roasting; pricking with a fork willdetermine you whether done or not; rare done is the healthiest and thetaste of this age. _Roast Mutton. _ If a breast let it be cauled, if a leg, stuffed or not, let be donemore gently than beef, and done more; the chine, saddle or leg requiremore fire and longer time than the breast, &c. Garnish with scrapedhorse radish, and serve with potatoes, beans, colliflowers, water-cresses, or boiled onion, caper sauce, mashed turnip, orlettuce. _Roast Veal. _ As it is more tender than beef or mutton, and easily scorched, paperit, especially the fat parts, lay it some distance from the fire awhile to heat gently, baste it well; a 15 pound piece requires onehour and a quarter roasting; garnish with green-parsley and slicedlemon. _Roast Lamb. _ Lay down to a clear good fire that will not want stirring or altering, baste with butter, dust on flour, baste with the dripping, and beforeyou take it up, add more butter and sprinkle on a little salt andparsley shred fine; send to table with a nice sallad, green peas, fresh beans, or a colliflower, or asparagus. _To stuff a Turkey. _ Grate a wheat loaf, one quarter of a pound butter, one quarter of apound salt pork, finely chopped, 2 eggs, a little sweet marjoram, summer savory, parsley and sage, pepper and salt (if the pork be notsufficient, ) fill the bird and sew up. The same will answer for all Wild Fowl. _Water Fowls_ require onions. The same ingredients stuff a _leg of Veal, fresh Pork_ or a _loin ofVeal_. _To stuff and roast a Turkey, or Fowl. _ One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweetthyme, sweet marjoram, pepper and salt, and some add a gill of wine;fill the bird therewith and sew up, hang down to a steady solid fire, basting frequently with salt and water, and roast until a steam emitsfrom the breast, put one third of a pound of butter into the gravy, dust flour over the bird and baste with the gravy; serve up withboiled onions and cramberry-sauce, mangoes, pickles or celery. 2. Others omit the sweet herbs, and add parsley done with potatoes. 3. Boil and mash 3 pints potatoes, wet them with butter, add sweetherbs, pepper, salt, fill and roast as above. _To stuff and roast a Goslin. _ Boil the inwards tender, chop them fine, put double quantity of gratedbread, 4 ounces butter, pepper, salt, (and sweet herbs if you like) 2eggs moulded into the stuffing, parboil 4 onions and chop them intothe stuffing, add wine, and roast the bird. The above is a good stuffing for every kind of Water Fowl, whichrequires onion sauce. _To smother a Fowl in Oysters. _ Fill the bird with dry Oysters, and sew up and boil in water justsufficient to cover the bird, salt and season to your taste--when donetender, put into a deep dish and pour over it a pint of stewedoysters, well buttered and peppered, garnish a turkey with sprigs ofparsley or leaves of cellery: a fowl is best with a parsley sauce. _To stuff a Leg of Veal. _ Take one pound of veal, half pound pork (salted, ) one pound gratedbread, chop all very fine, with a handful of green parsley, pepper it, add 3 ounces butter and 3 eggs, (and sweet herbs if you like them, )cut the leg round like a ham and stab it full of holes, and fill inall the stuffing; then salt and pepper the leg and dust on some flour;if baked in an oven, put into a sauce pan with a little water, ifpotted, lay some scewers at the bottom of the pot, put in a littlewater and lay the leg on the scewers, with a gentle fire render ittender, (frequently adding water, ) when done take out the leg, putbutter in the pot and brown the leg, the gravy in a separate vesselmust be thickened and buttered and a spoonful of ketchup added. _To stuff a leg of Pork to bake or roast. _ Corn the leg 48 hours and stuff with sausage meat and bake in a hotoven two hours and an half or roast. _To alamode a round of Beef. _ To a 14 or 16 pound round of beef, put one ounce salt-petre, 48 hoursafter stuff it with the following: one and half pound beef, one poundsalt pork, two pound grated bread, chop all fine and rub in half poundbutter, salt, pepper and cayenne, summer savory, thyme; lay it onscewers in a large pot, over 3 pints hot water (which it mustoccasionally be supplied with, ) the steam of which in 4 or 5 hourswill render the round tender if over a moderate fire; when tender, take away the gravy and thicken with flour and butter, and boil, brownthe round with butter and flour, adding ketchup and wine to yourtaste. _To alamode a round_. Take fat pork cut in slices or mince, season it with pepper, salt, sweet marjoram and thyme, cloves, mace and nutmeg, make holes in thebeef and stuff it the night before cooked; put some bones across thebottom of the pot to keep from burning, put in one quart Claret wine, one quart water and one onion; lay the round on the bones, cover closeand stop it round the top with dough; hang on in the morning and stewgently two hours; turn it, and stop tight and stew two hours more;when done tender, grate a crust of bread on the top and brown itbefore the fire; scum the gravy and serve in a butter boat, serve itwith the residue of the gravy in the dish. _To Dress a Turtle_. Fill a boiler or kettle, with a quantity of water sufficient to scaldthe callapach and Callapee, the fins, &c. And about 9 o'clock hang upyour Turtle by the hind fins, cut of the head and save the blood, takea sharp pointed knife and separate the callapach from the callapee, orthe back from the belly part, down to the shoulders, so as to come atthe entrails which take out, and clean them, as you would those of anyother animal, and throw them into a tub of clean water, taking greatcare not to break the gall, but to cut it off from the liver and throwit away, then separate each distinctly and put the guts into anothervessel, open them with a small pen-knife end to end, wash them clean, and draw them through a woolen cloth, in warm water, to clear away theslime and then put them in clean cold water till they are used withthe other part of the entrails, which must be cut up small to be mixedin the baking dishes with the meat; this done, separate the back andbelly pieces, entirely cutting away the fore fins by the upper joint, which scald; peal off the loose skin and cut them into small pieces, laying them by themselves, either in another vessel, or on the table, ready to be seasoned; then cut off the meat from the belly part, andclean the back from the lungs, kidneys, &c. And that meat cut intopieces as small as a walnut, laying it likewise by itself; after thisyou are to scald the back, and belly pieces, pulling off the shellfrom the back, and the yellow skin from the belly, when all will bewhite and clean, and with the kitchen cleaver cut those up likewiseinto pieces about the bigness or breadth of a card; put those piecesinto clean cold water, wash them and place them in a heap on thetable, so that each part may lay by itself; the meat being thusprepared and laid separate for seasoning; mix two third parts of saltor rather more, and one third part of cyanne pepper, black pepper, anda nutmeg, and mace pounded fine, and mixt all together; the quantity, to be proportioned to the size of the Turtle, so that in each dishthere may be about three spoonfuls of seasoning to every twelve poundof meat; your meat being thus seasoned, get some sweet herbs, such asthyme, savory, &c. Let them be dryed an rub'd fine, and havingprovided some deep dishes to bake it in, which should be of the commonbrown ware, put in the coarsest part of the meat, put a quarter poundof butter at the bottom of each dish, and then put some of each of theseveral parcels of meat, so that the dishes may be all alike and haveequal portions of the different parts of the Turtle, and between eachlaying of meat strew a little of the mixture of sweet herbs, fill yourdishes within an inch an half, or two inches of the top; boil theblood of the Turtle, and put into it, then lay on forcemeat balls madeof veal, highly seasoned with the same seasoning as the Turtle; put ineach dish a gill of Madeira Wine, and as much water as it willconveniently hold, then break over it five or six eggs to keep themeat from scorching at the top, and over that shake a handful ofshread parsley, to make it look green, when done put your dishes intoan oven made hot enough to bake bread, and in an hour and half, or twohours (according to the size of the dishes) it will be sufficientlydone. _To dress a Calve's Head. _ Turtle fashion. The head and feet being well scalded and cleaned, open the head, taking the brains, wash, pick and cleanse, salt and pepper and parsleythem and put bye in a cloth; boil the head, feet and heartslet one andquarter, or one and half hour, sever out the bones, cut the skin andmeat in slices, drain the liquor in which boiled and put by; clean thepot very clean or it will burn too, make a layer of the slices, whichdust with a composition made of black pepper one spoon, of sweet herbspulverized, two spoons (sweet marjoram and thyme are most approved) atea spoon of cayenne, one pound butter, then dust with flour, then alayer of slices with slices of veal and seasoning till compleated, cover with the liquor, stew gently three quarters of an hour. To makethe forced meat balls--take one and half pound veal, one pound gratedbread, 4 ounces raw salt pork, mince and season with above and workwith 3 whites into balls, one or one an half inch diameter, roll inflour, and fry in very hot butter till brown, then chop the brainsfine and stir into the whole mess in the pot, put thereto, one thirdpart of the fryed balls and a pint wine or less, when all is heatedthro' take off and serve in tureens, laying the residue of the ballsand hard boiled and pealed eggs into a dish, garnish with slices oflemon. _A Stew Pie. _ Boil a shoulder of Veal, and cut up, salt, pepper, and butter halfpound, and slices of raw salt pork, make a layer of meat, and a layerof biscuit, or biscuit dough into a pot, cover close and stew half anhour in three quarts of water only. A _Sea Pie_. Four pound of flour, one and half pound of butter rolled into paste, wet with cold water, line the pot therewith, lay in split pigeons, turkey pies, veal, mutton or birds, with slices of pork, salt, pepper, and dust on flour, doing thus till the pot is full or your ingredientsexpended, add three pints water, cover tight with paste, and stewmoderately two and half hours. A _Chicken Pie_. Pick and clean six chickens, (without scalding) take out their inwardsand wash the birds while whole, then joint the birds, salt and pepperthe pieces and inwards. Roll one inch thick paste No. 8 and cover adeep dish, and double at the rim or edge of the dish, put thereto alayer of chickens and a layer of thin slices of butter, till thechickens and one and a half pound butter are expended, which coverwith a thick paste; bake one and a half hour. Or if your oven be poor, parboil, the chickens with half a pound ofbutter, and put the pieces with the remaining one pound of butter, andhalf the gravy into the paste, and while boiling, thicken the residueof the gravy, and when the pie is drawn, open the crust, and add thegravy. _Minced Pies_, A Foot Pie. Scald neets feet, and clean well, (grass fed are best) put them into alarge vessel of cold water, which change daily during a week, thenboil the feet till tender, and take away the bones, when cold, chopfine, to every four pound minced meat, add one pound of beef suet, andfour pound apple raw, and a little salt, chop all together very fine, add one quart of wine, two pound of stoned raisins, one ounce ofcinnamon, one ounce mace, and sweeten to your taste; make use of pasteNo. 3--bake three quarters of an hour. Weeks after, when you have occasion to use them, carefully raise thetop crust, and with a round edg'd spoon, collect the meat into abason, which warm with additional wine and spices to the taste of yourcircle, while the crust is also warm'd like a hoe cake, put carefullytogether and serve up, by this means you can have hot pies through thewinter, and enrich'd singly to your company. _Tongue Pie_. One pound neat's tongue, one pound apple, one third of a pound ofSugar, one quarter of a pound of butter, one pint of wine, one poundof raisins, or currants, (or half of each) half ounce of cinnamon andmace--bake in paste No. 1, in proportion to size. _Minced Pie of Beef_. Four pound boild beef, chopped fine; and salted; six pound of rawapple chopped also, one pound beef suet, one quart of Wine or richsweet cyder, one ounce mace, and cinnamon, a nutmeg, two poundsraisins, bake in paste No. 3, three fourths of an hour. _Observations_. All meat pies require a hotter and brisker oven than fruit pies, ingood cookeries, all raisins should be stoned. --As people differ intheir tastes, they may alter to their wishes. And as it is difficultto ascertain with precision the small articles of spicery; every onemay relish as they like, and suit their taste. _Apple Pie_. Stew and strain the apples, to every three pints, grate the peal of afresh lemon, add cinnamon, mace, rose-water and sugar to yourtaste--and bake in paste No. 3. Every species of fruit such as peas, plums, raspberries, black berriesmay be only sweetened, without spices--and bake in paste No. 3. _Currant Pies_. Take green, full grown currants, and one third their quantity ofsugar, proceeding as above. _A buttered apple Pie_. Pare, quarter and core tart apples, lay in paste No. 3, cover with thesame; bake half an hour, when drawn, gently raise the top crust, addsugar, butter, cinnamon, mace, wine or rose-water q: s: PUDDINGS. _A Rice Pudding_. One quarter of a pound rice, a stick of cinnamon, to a quart of milk(stirred often to keep from burning) and boil quick, cool and add halfa nutmeg, 4 spoons rose-water, 8 eggs; butter or puff paste a dish andpour the above composition into it, and bake one and half hour. No. 2. Boil 6 ounces rice in a quart milk, on a slow fire 'tilltender, stir in one pound butter, interim beet 14 eggs, add to thepudding when cold with sugar, salt, rose-water and spices to yourtaste, adding raisins or currants, bake as No. 1. No. 3. 8 spoons rice boiled in a quarts milk, when cooled add 8 eggs, 6 ounces butter, wine, sugar and spices, q: s: bake 2 hours. No. 4. Boil in water half pound ground rice till soft, add 2 quartsmilk and scald, cool and add 8 eggs, 6 ounces butter, 1 pound raisins, salt, cinnamon and a small nutmeg, bake 2 hours. No. 5. _A cheap one_, half pint rice, 2 quarts milk, salt, butter, allspice, put cold into a hot oven, bake 2 and half hours. No. 6. Put 6 ounces rice into water, or milk and water, let swell orsoak tender, then boil gently, stirring in a little butter, when coolstir in a quart cream, 6 or 8 eggs well beaten, and add cinnamonnutmeg, and sugar to your taste, bake. N. B. The mode of introducing the ingredients, is a material point; inall cases where eggs are mentioned it is understood to be well beat;whites and yolks and the spices, fine and settled. _A Nice Indian Pudding_. No. 1. 3 pints scalded milk, 7 spoons fine Indian meal, stir welltogether while hot, let stand till cooled; add 7 eggs, half poundraisins, 4 ounces butter, spice and sugar, bake one and half hour. No. 2. 3 pints scalded milk to one pint meal salted; cool, add 2 eggs, 4 ounces butter, sugar or molasses and spice q. F. It will require twoand half hours baking. No. 3. Salt a pint meal, wet with one quart milk, sweeten and put intoa strong cloth, brass or bell metal vessel, stone or earthern pot, secure from wet and boil 12 hours. _A Sunderland Pudding_. Whip 6 eggs, half the whites, take half a nutmeg, one pint cream and alittle salt, 4 spoons fine flour, oil or butter pans, cups, or bowls, bake in a quick oven one hour. Eat with sweet sauce. _A Whitpot_. Cut half a loaf of bread in dices, pour thereon 2 quarts milk, 6 eggs, rose-water, nutmeg and half pound of sugar; put into a dish and coverwith paste, No. 1. Bake slow 1 hour. _A Bread Pudding_. One pound soft bread or biscuit soaked in one quart milk, run thro' asieve or cullender, add 7 eggs, three quarters of a pound sugar, onequarter of a pound butter, nutmeg or cinnamon, one gill rose-water, one pound stoned raisins, half pint cream, bake three quarters of anhour, middling oven. _A Flour Pudding_. Seven eggs, one quarter of a pound of sugar, and a tea spoon of salt, beat and put to one quart milk, 5 spoons of flour, cinnamon and nutmegto your taste, bake half an hour, and serve up with sweet sauce. _A boiled Flour Pudding_. One quart milk, 9 eggs, 7 spoons flour, a little salt, put into astrong cloth and boiled three quarters of an hour. _A Cream Almond Pudding_. Boil gently a little mace and half a nutmeg (grated) in a quart cream;when cool, beat 8 yolks and 3 whites, strain and mix with one spoonflour one quarter of a pound almonds; settled, add one spoonrose-water, and by degrees the cold cream and beat well together; weta thick cloth and flour it, and pour in the pudding, boil hard half anhour, take out, pour over it melted butter and sugar. _An apple Pudding Dumplin_. Put into paste, quartered apples, lye in a cloth and boil two hours, serve with sweet sauce. _Pears, Plumbs, &c. _ Are done the same way. _Potato Pudding_. Baked. No. 1. One pound boiled potatoes, one pound sugar, half a poundbutter, 10 eggs. No. 2. One pound boiled potatoes, mashed, three quarters of a poundbutter, 3 gills milk or cream, the juice of one lemon and the pealgrated, half a pound sugar, half nutmeg, 7 eggs (taking out 3 whites, )2 spoons rose-water. _Apple Pudding_. One pound apple sifted, one pound sugar, 9 eggs, one quarter of apound butter, one quart sweet cream, one gill rose-water, a cinnamon, a green lemon peal grated (if sweet apples, ) add the juice of half alemon, put on to paste No. 7. Currants, raisins and citron some add, but good without them. _Carrot Pudding_. A coffee cup full of boiled and strained carrots, 5 eggs, 2 ouncessugar and butter each, cinnamon and rose water to your taste, baked ina deep dish without paste. _A Crookneck, or Winter Squash Pudding_. Core, boil and skin a good squash, and bruize it well; take 6 largeapples, pared, cored, and stewed tender, mix together; add 6 or 7spoonsful of dry bread or biscuit, rendered fine as meal, half pintmilk or cream, 2 spoons of rose-water, 2 do. Wine, 5 or 6 eggs beatenand strained, nutmeg, salt and sugar to your taste, one spoon flour, beat all smartly together, bake. The above is a good receipt for Pompkins, Potatoes or Yams, addingmore moistening or milk and rose water, and to the two latter a fewblack or Lisbon currants, or dry whortleberries scattered in, willmake it better. _Pompkin_. No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with adough spur, cross and chequer it, and baked in dishes three quartersof an hour. No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspiceand ginger in a crust, bake 1 hour. _Orange Pudding_. Put sixteen yolks with half a pound butter melted, grate in the rindsof two Seville oranges, beat in half pound of fine Sugar, add twospoons orange water, two of rose-water, one gill of wine, half pintcream, two naples biscuit or the crumbs of a fine loaf, or roll soakedin cream, mix all together, put it into rich puff-paste, which let bedouble round the edges of the dish; bake like a custard. _A Lemon Pudding_. 1. Grate the yellow of the peals of three lemons, then take two wholelemons, roll under your hand on the table till soft, taking care notto burst them, cut and squeeze them into the grated peals. 2. Take ten ounces soft wheat bread, and put a pint of scalded whitewine thereto, let soak and put to No. 1. 3. Beat four whites and eight yolks, and put to above, adding threequarters of a pound of melted butter, (which let be very fresh andgood) one pound fine sugar, beat all together till thorougly mixed. 4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill withabove composition. 5. Bake near 1 hour, and when baked--stick on pieces of paste, cutwith a jagging iron or a doughspur to your fancy, baked lightly on afloured paper; garnished thus, they may be served hot or cold. _Puff Pastes for Tarts_. No. 1. Rub one pound of butter into one pound of flour, whip 2 whitesand add with cold water and one yolk; make into paste, roll in in sixor seven times one pound of butter, flowring it each roll. This isgood for any small thing. No. 2. Rub six pound of butter into fourteen pound of flour, eighteggs, add cold water, make a stiff paste. No. 3. To any quantity of flour, rub in three fourths of it's weightof butter, (twelve eggs to a peck) rub in one third or half, and rollin the rest. No. 4. Into two quarts flour (salted) and wet stiff with cold waterroll in, in nine or ten times one and half pound of butter. No. 5. One pound flour, three fourths of a pound of butter, beat well. No. 6. To one pound of flour rub in one fourth of a pound of butterwet with three eggs and rolled in a half pound of butter. _A Paste for Sweet Meats_. No. 7. Rub one third of one pound of butter, and one pound of lardinto two pound of flour, wet with four whites well beaten; water q: s:to make a paste, roll in the residue of shortning in ten or twelverollings--bake quick. No. 8. Rub in one and half pound of suet to six pounds of flour, and aspoon full of salt, wet with cream roll in, in six or eight times, twoand half pounds of butter--good for a chicken or meat pie. _Royal Paste_. No. 9. Rub half a pound of butter into one pound of flour, four whitesbeat to a foam, add two yolks, two ounces of fine sugar; roll often, rubbing one third, and rolling two thirds of the butter is best;excellent for tarts and apple cakes. CUSTARDS. 1. One pint cream sweetened to your taste, warmed hot; stir in sweetwine, till curdled, grate in cinnamon and nutmeg. 2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water andsix eggs; bake in tea cups or dishes, or boil in water, taking carethat it don't boil into the cups. 3. Put a stick of cinnamon to one quart of milk, boil well, add sixeggs, two spoons of rose-water--bake. 4. _Boiled Custard_--one pint of cream, two ounces of almonds, twospoons of rose-water, or orange flower water, some mace; boil thick, then stir in sweetening, and lade off into china cups, and serve up. _Rice Custard_. Boil a little mace, a quartered nutmeg in a quart of cream, add rice(well boiled) while boiling sweeten and flavor with orange or rosewater, putting into cups or dishes, when cooled, set to serve up. _A Rich Custard_. Four eggs beat and put to one quart cream, sweetened to your taste, half a nutmeg, and a little cinnamon--baked. _A Sick Bed Custard_. Scald a quart milk, sweeten and salt a little, whip 3 eggs and stirin, bake on coals in a pewter vessel. TARTS. _Apple Tarts_. Stew and strain the apples, add cinnamon, rose-water, wine and sugarto your taste, lay in paste, royal, squeeze thereon orangejuice---bake gently. _Cranberries_. Stewed, strained and sweetened, put into paste No. 9, and bakedgently. _Marmalade_, laid into paste No. 1, baked gently. _Apricots_, must be neither pared, cut or stoned, but put in whole, and sugar sifted over them, as above. _Orange or Lemon Tart_. Take 6 large lemons, rub them well in salt, put them into salt andwater and let rest 2 days, change them daily in fresh water, 14 days, then cut slices and mince as fine as you can and boil them 2 or 3hours till tender, then take 6 pippins, pare, quarter and core them, boil in 1 pint fair water till the pippins break, then put the half ofthe pippins, with all the liquor to the orange or lemon, and add onepound sugar, boil all together one quarter of an hour, put into agallipot and squeeze thereto a fresh orange, one spoon of which, witha spoon of the pulp of the pippin, laid into a thin royal paste, laidinto small shallow pans or saucers, brushed with melted butter, andsome superfine sugar sifted thereon, with a gentle baking, will bevery good. N. B. Pastry pans, or saucers, must be buttered lightly before thepaste is laid on. If glass or China be used, have only a top crust, you can garnish with cut paste, like a lemon pudding or serve on pasteNo. 7. _Gooseberry Tart_. Lay clean berries and sift over them sugar, then berries and sugar'till a deep dish be filled, cover with paste No. 9, and bake somewhat more than other tarts. _Grapes_, must be cut in two and stoned and done like a Gooseberry. SYLLABUBS. _To make a fine Syllabub from the Cow_. Sweeten a quart of cyder with double refined sugar, grate nutmeg intoit, then milk your cow into your liquor, when you have thus added whatquantity of milk you think proper, pour half a pint or more, inproportion to the quantity of syllabub you make, of the sweetest creamyou can get all over it. _A Whipt Syllabub_. Take two porringers of cream and one of white wine, grate in the skinof a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises and put itinto your syllabub glasses or pots, and they are fit for use. _To make a fine Cream_. Take a pint of cream, sweeten it to your pallate, grate a littlenutmeg, put in a spoonful of orange flower water and rose water, andtwo sponfuls of wine; beat up four eggs and two whites, stir it alltogether one way over the fire till it is thick, have cups ready andpour it in. _Lemon Cream_. Take the juice of four large lemons, half a pint of water, a pound ofdouble refined sugar beaten fine, the whites of seven eggs and theyolk of one beaten very well; mix altogether, strain it, set it on agentle fire, stirring it all the while and skim it clean, put into itthe peal of one lemon, when it is very hot, but not to boil; take outthe lemon peal and pour it into china dishes. _Raspberry Cream_. Take a quart of thick sweet cream and boil it two or three wallops, then take it off the fire and strain some juices of raspberries intoit to your taste, stir it a good while before you put your juice in, that it may be almost cold, when you put it to it, and afterwards stirit one way for almost a quarter of an hour; then sweeten it to yourtaste and when it is cold you may send it up. _Whipt Cream_. Take a quart of cream and the whites of 8 eggs beaten with half a pintof wine; mix it together and sweeten it to your taste with doublerefined sugar, you may perfume it (if you please) with musk or Ambergum tied in a rag and steeped a little in the cream, whip it up with awhisk and a bit of lemon peel tyed in the middle of the whisk, takeoff the froth with a spoon, and put into glasses. _A Trifle_. Fill a dish with biscuit finely broken, rusk and spiced cake, wet withwine, then pour a good boil'd custard, (not too thick) over the rusk, and put a syllabub over that; garnish with jelley and flowers. CAKE. _Plumb Cake_. Mix one pound currants, one drachm nutmeg, mace and cinnamon each, alittle salt, one pound of citron, orange peal candied, and almondsbleach'd, 6 pound of flour, (well dry'd) beat 21 eggs, and add with 1quart new ale yeast, half pint of wine, 3 half pints of cream andraisins, q: s: _Plain Cake_. Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quartemptins, 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, 1 gill of wine. _Another_. Three quarters of a pound of sugar, 1 pound of butter, 6 eggs work'dinto 1 pound of flour. _A rich Cake_. Rub 2 pound of butter into 5 pound of flour, add 15 eggs (not muchbeaten) 1 pint of emptins, 1 pint of wine, kneed up stiff likebiscuit, cover well and put by and let rise over night. To 2 and a half pound raisins, add 1 gill brandy, to soak over night, or if new half an hour in the morning, add them with 1 gill rose-waterand 2 and half pound of loaf sugar, 1 ounce cinnamon, work well andbake as loaf cake, No. 1. _Potato Cake_. Boil potatoes, peal and pound them, add yolks of eggs, wine and meltedbutter work with flour into paste, shape as you please, bake and pourover these melted butter, wine and sugar. _Johny Cake, or Hoe Cake_. Scald 1 pint of milk and put to 3 pints of Indian meal, and half pintof flower--bake before the fire. Or scald with milk two thirds of theIndian meal, or wet two thirds with boiling water, add salt, molassesand shortening, work up with cold water pretty stiff, and bake asabove. _Indian Slapjack_. One quart of milk, 1 pint of indian meal, 4 eggs 4 spoons of flour, little salt, beat together, baked on gridles, or fry in a dry pan, orbaked in a pan which has been rub'd with suet, lard or butter. _Loaf Cakes_. No. 1. Rub 6 pound of sugar, 2 pound of lard, 3 pound of butter into12 pound of flour, add 18 eggs, 1 quart of milk, 2 ounces of cinnamon, 2 small nutmegs, a tea cup of coriander seed, each pounded fine andsifted, add one pint of brandy, half a pint of wine, 6 pound of stonedraisins, 1 pint of emptins, first having dried your flour in the oven, dry and roll the sugar fine, rub your shortning and sugar half anhour, it will render the cake much whiter and lighter, heat the ovenwith dry wood, for 1 and a half hours, if large pans be used, it willthen require 2 hours baking, and in proportion for smaller loaves. Tofrost it. Whip 6 whites, during the baking, add 3 pound of sifted loafsugar and put on thick, as it comes hot from the oven. Some return thefrosted loaf into the oven, it injures and yellows it, if the frostingbe put on immediately it does best without being returned into theoven. _Another_. No. 2. Rub 4 pound of sugar, 3 and a half pound of shortning, (halfbutter and half lard) into 9 pound of flour, 1 dozen of eggs, 2 ouncesof cinnamon, 1 pint of milk, 3 spoonfuls coriander seed, 3 gills ofbrandy, 1 gill of wine, 3 gills of emptins, 4 pounds of raisins. _Another_. No. 3. Six pound of flour, 3 of sugar, 2 and a half pound ofshortning, (half butter, half lard) 6 eggs, 1 nutmeg, 1 ounce ofcinnamon and 1 ounce of coriander seed, 1 pint of emptins, 2 gillsbrandy, 1 pint of milk and 3 pound of raisins. _Another_. No. 4. Five pound of flour, 2 pound of butter, 2 and a half pounds ofloaf sugar, 2 and a half pounds of raisins, 15 eggs, 1 pint of wine, 1pint of emptins, 1 ounce of cinnamon, 1 gill rose-water, 1 gill ofbrandy--baked like No. 1. _Another Plain cake_. No. 5. Two quarts milk, 3 pound of sugar, 3 pound of shortning, warmedhot, add a quart of sweet cyder, this curdle, add 18 eggs, allspiceand orange to your taste, or fennel, carroway or coriander seeds; putto 9 pounds of flour, 3 pints emptins, and bake well. _Cookies_. One pound sugar boiled slowly in half pint water, scum well and cool, add two tea spoons pearl ash dissolved in milk, then two and halfpounds flour, rub in 4 ounces butter, and two large spoons of finelypowdered coriander seed, wet with above; make roles half an inch thickand cut to the shape you please; bake fifteen or twenty minutes in aslack oven--good three weeks. Another _Christmas Cookey_. To three pound flour, sprinkle a tea cup of fine powdered corianderseed, rub in one pound butter, and one and half pound sugar, dissolvethree tea spoonfuls of pearl ash in a tea cup of milk, kneed alltogether well, roll three quarters of an inch thick, and cut or stampinto shape and size you please, bake slowly fifteen or twenty minutes;tho' hard and dry at first, if put into an earthern pot, and drycellar, or damp room, they will be finer, softer and better when sixmonths old. _Molasses Gingerbread_. One table spoon of cinnamon, some coriander or allspice, put to fourtea spoons pearl ash, dissolved in half pint water, four pound flour, one quart molasses, four ounces butter, (if in summer rub in thebutter, if in winter, warm the butter and molasses and pour to thespiced flour, ) knead well 'till stiff, the more the better, thelighter and whiter it will be; bake brisk fifteen minutes; don'tscorch; before it is put in, wash it with whites and sugar beattogether. _Gingerbread Cakes_, or butter and sugar Gingerbread. No. 1. Three pounds of flour, a grated nutmeg, two ounces ginger, onepound sugar, three small spoons pearl ash dissolved in cream, onepound butter, four eggs, knead it stiff, shape it to your fancy, bake15 minutes. _Soft Gingerbread to be baked in pans_. No. 2. Rub three pounds of sugar, two pounds of butter, into fourpounds of flour, add 20 eggs, 4 ounces ginger, 4 spoons rose water, bake as No. 1. _Butter drop do_. No. 3. Rub one quarter of a pound butter, one pound sugar, sprinkledwith mace, into one pound and a quarter flour, add four eggs, oneglass rose water, bake as No. 1. _Gingerbread_. No. 4. Three pound sugar, half pound butter, quarter of a pound ofginger, one doz. Eggs, one glass rose water, rub into three poundsflour, bake as No. 1. _A cheap seed Cake_. Rub one pound sugar, half an ounce allspice into four quarts flour, into which pour one pound butter, melted in one pint milk, nine eggs, one gill emptins, (carroway seed and currants, or raisins if youplease) make into two loaves, bake one and half hour. _Queens Cake_. Whip half pound butter to a cream, add 1 pound sugar, ten eggs, oneglass wine, half gill rose-water, and spices to your taste, all workedinto one and a quarter pound flour, put into pans, cover with paper, and bake in a quick well heat oven, 12 or 16 minutes. _Pound Cake_. One pound sugar, one pound butter, one pound flour, one pound or teneggs, rose water one gill, spices to your taste; watch it well, itwill bake in a slow oven in 15 minutes. _Another (called) Pound Cake_. Work three quarters of a pound butter, one pound of good sugar, 'tillvery white, whip ten whites to a foam, add the yolks and beattogether, add one spoon rose water, 2 of brandy, and put the whole toone and a quarter of a pound flour, if yet too soft add flour and bakeslowly. _Soft Cakes in little pans_. One and half pound sugar, half pound butter, rubbed into two poundsflour, add one glass wine, one do. Rose water, 18 eggs and a nutmeg. _A light Cake to bake in small cups_. Half a pound sugar, half a pound butter, rubbed into two pounds flour, one glass wine, one do rose water, two do. Emptins, a nutmeg, cinnamonand currants. _Shrewsbury Cake_. One pound butter, three quarters of a pound sugar, a little mace, foureggs mixed and beat with your hand, till very light, put thecomposition to one pound flour, roll into small cakes--bake with alight oven. N. B. In all cases where spices are named, it is supposed that they bepounded fine and sifted; sugar must be dryed and rolled fine; flour, dryed in an oven; eggs well beat or whipped into a raging foam. _Diet Bread_. One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour, spoonful rose water, one do. Cinnamon or coriander, bake quick. RUSK. --_To make_. No. 1. Rub in half pound sugar, half pound butter, to four poundflour, add pint milk, pint emptins; when risen well, bake in pans tenminutes, fast. No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5pounds flour, one quart emptins and wet with milk, sufficient to bake, as above. No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds offlour, 12 eggs, one pint emptins, wet soft with milk, and bake. No. 4. P. C. Rusk. Put fifteen eggs to 4 pounds flour and make intolarge biscuit; and bake double, or one top of another. No. 5. One pint milk, one pint emptins, to be laid over night inspunge, in morning, melt three quarters of a pound butter, one poundsugar, in another pint of milk, add luke warm, and beat till it risewell. No. 6 Three quarters of a pound butter, one pound sugar, 12 eggs, onequart milk, put as much flour as they will wet, a spoon of cinnamon, gill emptins, let it stand till very puffy or light; roll into smallcakes and let it stand on oiled tins while the oven is heating, bake15 minutes in a quick oven, then wash the top with sugar and whites, while hot. _Biscuit_. One pound flour, one ounce butter, one egg, wet with milk and breakwhile oven is heating, and in the same proportion. _Butter Biscuit_. One pint each milk and emptins, laid into flour, in sponge; nextmorning add one pound butter melted, not hot, and knead into as muchflower as will with another pint of warmed milk, be of a sufficientconsistance to make soft--some melt the butter in the milk. _A Butter Drop_. Four yolks, two whites, one pound flour, a quarter of a pound butter, one pound sugar, two spoons rose water, a little mace, baked in tinpans. PRESERVES. _For preserving Quinces_. Take a peck of Quinces, pare then, take out the core with a sharpknife, if you wish to have them whole; boil parings and cores with twopound frost grapes, in 3 quarts water, boil the liquor an hour and anhalf, or till it is thick, strain it through a coarse hair sieve, addone and a quarter pound sugar to every pound of quince; put the sugarinto the sirrup, scald and skim it till it is clear, put the quincesinto the sirrup, cut up two oranges and mix with the quince, hang themover a gentle fire for five hours, then put them in a stone pot foruse, set them in a dry cool place. _For preserving Quinces in Loaf Sugar_. Take a peck of Quinces, put them into a kettle of cold water, hangthem over the fire, boil them till they are soft, then take them outwith a fork, when cold, pair them, quarter or halve them, if you like;take their weight of loaf sugar, put into a bell-metal kettle or saucepan, with one quart of water, scald and skim it till it is very clear, then put in your Quinces, let them boil in the sirrup for half anhour, add oranges as before if you like, then put them in stone potsfor use. _For preserving Strawberries_. Take two quarts of Strawberries, squeeze them through a cloth, addhalf a pint of water and two pound of sugar, put it into a sauce pan, scald and skim it, take two pound of Strawberries with stems on, setyour sauce pan on a chaffing dish, put as many Strawberries into thedish as you can with the stems up without bruizing them, let them boilfor about ten minutes, then take them out gently with a fork and putthem into a stone pot for use; when you have done the whole turn thesirrup into the pot, when hot; set them in a cool place for use. _Currants_ and _Cherries_ may be done in the same way, by adding alittle more sugar. _The American Citron_. Take the rine of a large watermelon not too ripe cut it into smallpieces, take two pound of loaf sugar, one pint of water, put it allinto a kettle, let it boil gently for four hours, then put it intopots for use. _To keep White Bullace, Pears, Plumbs, or Damsons &c. For tarts orpies_. Gather them when full grown, and just as they begin to turn, pick allthe largest out, save about two thirds of the fruit, to the otherthird put as much water as you think will cover them, boil and skimthem; when the fruit is boiled very soft, strain it through a coarsehair sieve; and to every quart of this liquor put a pound and a halfof sugar, boil it, and skim it very well; then throw in your fruit, just give them a scald; take them off the fire, and when cold, putthem into bottles with wide mouths, pour your sirrup over them, lay apiece of white paper over them, and cover them with oil. _To make Marmalade_. To two pounds of quinces, put three quarters of a pound of sugar and apint of springwater; then put them over the fire, and boil them tillthey are tender; then take them up and bruize them; then put them intothe liquor, let it boil three quarters of an hour, and then put itinto your pots or saucers. _To preserve Mulberries whole_. Set some mulberries over the fire in skillet or preserving pan; drawfrom them a pint of juice when it is strained; then take three poundsof sugar beaten very fine, wet the sugar with the pint of juice, boilup your sugar and skim it, put in two pounds of ripe mulberries, andlet them stand in the sirrup till they are thoroughly warm, then setthem on the fire, and let them boil very gently; do them but halfenough, so put them by in the sirrup till next day, then boil themgently again: when the sirrup is pretty thick, and will stand in rounddrops when it is cold, they are done enough, so put all into agallipot for use. _To preserve Goosberries, Damsons, or Plumbs_ Gather them when dry, full grown, and not ripe; pick them one by one, put them into glass bottles that are very clean and dry, and cork themclose with new corks; then put a kettle of water on the fire, and putin the bottles with care; wet not the corks, but let the water come upto the necks; make a gentle fire till they are a little codled andturn white; do not take them up till cold, then pitch the corks allover, or wax them close and thick; then set them in a cool dry cellar. _To preserve Peaches_. Put your peaches in boiling water, just give them a scald, but don'tlet them boil, take them out, and put them in cold water, then drythem in a sieve, and put them in long wide mouthed bottles: to half adozen peaches take a quarter of a pound of sugar, clarify it, pour itover your peaches, and fill the bottles with brandy, stop them close, and keep them in a close place. _To preserve Apricots_. Take your apricots and pare them, then stone what you can whole; givethem a light boiling in a pint of water, or according to your quantityof fruit; then take the weight of your apricots in sugar, and take theliquor which you boil them in, and your sugar, and boil it till itcomes to a sirrup, and give them a light boiling, taking of the scumas it rises; when the sirrup jellies, it is enough; then take up theapricots, and cover them with the jelly, and put cut paper over them, and lay them down when cold. Or, take you plumbs before they havestones in them, which you may know by putting a pin through them, thencodle them in many waters, till they are as green as grass; peel themand codle them again; you must take the weight of them in sugar andmake a sirrup; put to your sugar a pint of water; then put them in, set them on the fire to boil slowly, till they be clear, skimming themoften, and they will be very green. Put them up in glasses, and keepthem for use. _To preserve Cherries_. Take two pounds of cherries, one pound and a half of sugar, half apint of fair water, melt some sugar in it; when it is melted, put inyour other sugar and your cherries; then boil them softly, till allthe sugar be melted; then boil them fast, and skim them; take them offtwo or three times and shake them, and put them on again, and let themboil fast; and when they are of a good colour, and the sirrup willstand, they are boiled enough. _To preserve Raspberries_. Chuse raspberries that are not too ripe, and take the weight of themin sugar, wet your sugar with a little water, and put in your berries, and let them boil softly; take heed of breaking them; when they areclear, take them up, and boil the sirrup till it be thick enough, thenput them in again; and when they are cold, put them up in glasses. _To preserve Currants_. Take the weight of the currants in sugar, pick out the seeds; take toa pound of sugar, half a pint of water, let it melt; then put in yourcurrants and let them do very leisurely, skim them, and take them up, let the sirrup boil; then put them on again; and when they are clear, and the sirrup thick enough, take them off; and when they are cold, put them up in glasses. _To preserve Plumbs_. Take your plumbs before they have stones in them, which you may knowby putting a pin through them, then codle them in many waters tillthey are as green as grass, peel them and coddle them again; you musttake the weight of them in sugar, a pint of water, then put them in, set them on the fire, to boil slowly till they be clear, skiming themoften, and they will be very green; put them up in glasses and keepthem for use. _To keep Damsons_. Take damsons when they are first ripe, pick them off carefully, wipethem clean, put them into snuff bottles, stop them up tight so that noair can get to them, nor water; put nothing into the bottles butplumbs, put the bottles into cold water, hang them over the fire, letthem heat slowly, let the water boil slowly for half an hour, when thewater is cold take out the bottles, set the bottles into a cold place, they will keep twelve months if the bottles are stopped tight, so asno air nor water can get to them. They will not keep long after thebottles are opened; the plumbs must be hard. _Currant Jelly_. Having stripped the currants from the stalks, put them in a stone jar, stop it close, set it in a kettle of boiling water, halfway the jar, let it boil half an hour, take it out and strain the juice through acoarse hair sieve, to a pint of juice put a pound of sugar, set itover a fine quick fire in a preserving pan, or a bell-metal skillet, keep stirring it all the time till the sugar be melted, then skim theskum off as fast as it rises. When the jelly is very clear and fine, pour it into earthern or china cups, when cold, cut white papers justthe bigness of the top of the pot, and lay on the jelly, dip thosepapers in brandy, then cover the top of the pot and prick it full ofholes, set it in a dry place; you may put some into glasses forpresent use. _To dry Peaches_. Take the fairest and ripest peaches, pare them into fair water; taketheir weight in double refined sugar; of one half make a very thinsirrup; then put in your peaches, boiling them till they look clear, then split and stone them, boil them till they are very tender, laythem a draining, take the other half of the sugar, and boil it almostto a candy; then put in your peaches, and let them lie all night thenlay them on a glass, and set them in a stove, till they are dry, ifthey are sugared too much, wipe them with a wet cloth a little; letthe first sirrup be very thin, a quart of water to a pound of sugar. _To pickle or make Mangoes of Melons_. Take green melons, as many as you please, and make a brine strongenough to bear an egg; then pour it boiling hot on the melons, keepingthem down under the brine; let them stand five or six days; then takethem out, slit them down on one side, take out all the seeds, scrapethem well in the inside, and wash them clean with cold water; thentake a clove of a garlick, a little ginger and nutmeg sliced, and alittle whole pepper; put all these proportionably into the melons, filling them up with mustard-seeds; then lay them in an earthern potwith the slit upwards, and take one part of mustard and two parts ofvinegar, enough to cover them, pouring it upon them scalding hot, andkeep them close slopped. _To pickle Barberries_. Take of white wine vinegar and water, of each an equal quantity; toevery quart of this liquor, put in half a pound of cheap sugar, thenpick the worst of your barberries and put into this liquor, and thebest into glasses; then boil your pickle with the worst of yourbarberries, and skim it very clean, boil it till it looks of a finecolour, then let it stand to be cold, before you strain it; thenstrain it through a cloth, wringing it to get all the colour you canfrom the barberries; let it stand to cool and settle, then pour itclear into the glasses; in a little of the pickle, boil a littlefennel; when cold, put a little bit at the top of the pot or glass, and cover it close with a bladder or leather. To every half pound ofsugar, put a quarter of a pound of white salt. _To pickle Cucumbers_. Let your cucumbers be small, fresh gathered, and free from spots; thenmake a pickle of salt and water, strong enough to bear an egg; boilthe pickle and skim it well, and then pour it upon your cucumbers, andstive them down for twenty four hours; then strain them out into acullender, and dry them well with a cloth, and take the best whitewine vinegar, with cloves, diced mace, nutmeg, white pepper corns, long pepper, and races of ginger, (as much as you please) boil them uptogether, and then clap the cucumbers in, with a few vine leaves, anda little salt, and as soon as they begin to turn their colour, putthem into jars, stive them down close, and when cold, tie on a bladderand leather. _Alamode Beef_. Take a round of beeŁ; and stuff it with half pound pork, half pound ofbutter, the soft of half a loaf of wheat bread, boil four eggs veryhard, chop them up; add sweet marjoram, sage, parsley, summersavory, and one ounce of cloves pounded, chop them all together, with two eggsvery fine, and add a jill of wine, season very high with salt andpepper, cut holes in your beef, to put your stuffing in, then stickwhole cloves into the beef, then put it into a two pail pot, withsticks at the bottom, if you wish to have the beef round when done, put it into a cloth and bind it tight with 20 or 30 yards of twine, put it into your pot with two or three quarts of water, and one jillof wine, if the round be large it will take three or four hours tobake it. _For dressing Codfish_. Put the fish first into cold water and wash it, then hang it over thefire and soak it six hours in scalding water, then shift it into cleanwarm water, and let it scald for one hour, it will be much better thanto boil. _To boil all kinds of Garden Stuff_. In dressing all sorts of kitchen garden herbs, take care they areclean washed; that there be no small snails, or caterpillars betweenthe leaves; and that all coarse outer leaves, and the tops that havereceived any injury by the weather, be taken off; next wash them in agood deal of water, and put them into a cullender to drain, care mustlikewise be taken, that your pot or sauce pan be clean, well tinned, and free from sand, or grease. _To keep Green Peas till Christmas_. Take young peas, shell them, put them in a cullender to drain, then bya cloth four or five times double on a table, then spread them on, drythem very well, and have your bottles ready, fill them, cover themwith mutton suet fat when it is a little soft; fill the necks almostto the top, cork them, tie a bladder and a leather over them and setthem in a dry cool place. _To boil French Beans_. Take your beans and string them, cut in two and then across, when youhave done them all, sprinkle them over with salt, stir them together, as soon as your water boils put them in and make them boil up quick, they will be soon done and they will look of a better green than whengrowing in the garden if; they are very young, only break off theends, them break in two and dress them in the same manner. _To boil broad Beans_. Beans require a great deal of water and it is not best to shell themtill just before they are ready to go into the pot, when the waterboils put them in with some picked parsley and some salt, make themboil up quick, when you see them begin to fall, they are done enough, strain them off, garnish the dish with boiled parsley and send plainbutter in a cup or boat. _To boil green Peas_. When your peas are shelled and the water boils which should not bemuch more than will cover them, put them in with a few leaves of mint, as soon as they boil put in a piece of butter as big as a walnut, andstir them about, when they are done enough, strain them off, andsprinkle in a little salt, shake them till the water drains off, sendthem hot to the table with melted butter in a cup or boat. _To boil Asparagus_. First cut the white ends off about six inches from the head, andscrape them from the green part downward very clean, as you scrapethem, throw them into a pan of clear water, and after a littlesoaking, tie them up in small even bundles, when your water boils, putthem in, and boil them up quick; but by over boiling they will losetheir heads; cut a slice of bread, for a toast, and toast it brown onboth sides; when your asparagus is done, take it up carefully; dip thetoast in the asparagus water, and lay it in the bottom of your dish;then lay the heads of the asparagus on it, with the white endsoutwards; pour a little melted butter over the heads; cut an orangeinto small pieces, and stick them between for garnish. _To boil Cabbage_. If your cabbage is large, cut it into quarters; if small, cut it inhalves; let your water boil, then put in a little salt, and next yourcabbage with a little more salt upon it; make your water boil as soonas possible, and when the stalk is tender, take up your cabbage into acullender, or sieve, that the water may drain off, and send it totable as hot as you can. Savoys are dressed in the same manner. _For brewing Spruce Beer_. Take four ounces of hops, let them boil half an hour in one gallon ofwater, strain the hop water then add sixteen gallons of warm water, two gallons of molasses, eight ounces of essence of spruce, dissolvedin one quart of water, put it in a clean cask, then shake it welltogether, add half a pint of emptins, then let it stand and work oneweek, if very warm weather less time will do, when it is drawn off tobottle, add one spoonful of molasses to every bottle. _Emptins_. Take a handful of hops and about three quarts of water, let it boilabout fifteen minutes, then make a thickening as you do for starch, strain the liquor, when cold put a little emptins to work them, theywill keep well cork'd in a bottle five or six weeks. ADVERTISEMENT. The author of the American Cookery, not having an education sufficientto prepare the work for the press, the person that was employed byher, and entrusted with the receipts, to prepare them for publication, (with a design to impose on her, and injure the sale of the book) didomit several articles very essential in some of the receipts, andplaced others in their stead, which were highly injurious to them, without her consent---which was unknown to her, till afterpublication; but she has removed them as far as possible, by thefollowing ERRATA. Page 25. Rice pudding, No. 2; for one pound butter, read halfpound--for 14 eggs read 8. No. 5; after half pint rice, add 6 ouncessugar. Page 26. A nice Indian pudding, No. 3; boil only 6 hours. --A flourpudding; read 9 spoons of flour, put in scalding milk; bake an hourand half. --A boiled flour pudding; 9 spoons of flour, boil an hour andhalf. Page 27. A cream almond pudding; for 8 yolks and 3 whites, read 8eggs; for 1 spoon flour, read 8--boil an hour and half. Potato pudding, No. 1, No. 2. Add a pint flour to each. Page 29. Puff pastes for tarts, No, 3; for 12 eggs read 6. Page 33. Plain cake; for 1 quart of emptins, read 1 pint. Page 35. Another plain cake, No. 5; for 9 pounds of flour, read 18pounds. In all Puddings, where cream is mentioned, milk may be used. In pastes, the white of eggs only are to be used.