THE VIRGINIA HOUSEWIFE

Or, Methodical Cook

By

MRS. MARY RANDOLPH

1860

Method Is the Soul of Management

PREFACE

The difficulties I encountered when I first entered on the duties of ahousekeeping life, from the want of books sufficiently clear and conciseto impart knowledge to a Tyro, compelled me to study the subject, and byactual experiment to reduce every thing in the culinary line, to properweights and measures. This method I found not only to diminish thenecessary attention and labour, but to be also economical: for, when theingredients employed were given in just proportions, the article madewas always equally good. The government of a family, bears a Lilliputianresemblance to the government of a nation. The contents of the Treasurymust be known, and great care taken to keep the expenditures from beingequal to the receipts. A regular system must be introduced into eachdepartment, which may be modified until matured, and should then passinto an inviolable law. The grand arcanum of management lies in threesimple rules:--"Let every thing be done at a proper time, keep everything in its proper place, and put every thing to its proper use. " Ifthe mistress of a family, will every morning examine minutely thedifferent departments of her household, she must detect errors in theirinfant state, when they can be corrected with ease; but a few days'growth gives them gigantic strength: and disorder, with all herattendant evils, are introduced. Early rising is also essential to thegood government of a family. A late breakfast deranges the wholebusiness of the day, and throws a portion of it on the next, which opensthe door for confusion to enter. The greater part of the followingreceipts have been written from memory, where they were impressed bylong continued practice. Should they prove serviceable to the younginexperienced housekeeper, it will add greatly to that gratificationwhich an extensive circulation of the work will be likely to confer. 

M. RANDOLPH. Washington, January, 1831. 

INTRODUCTION. 

Management is an art that may be acquired by every woman of good senseand tolerable memory. If, unfortunately, she has been bred in a familywhere domestic business is the work of chance, she will have manydifficulties to encounter; but a determined resolution to obtain thisvaluable knowledge, will enable her to surmount all obstacles. She mustbegin the day with an early breakfast, requiring each person to be inreadiness to take their seats when the muffins, buckwheat cakes, &c. Areplaced on the table. This looks social and comfortable. When the familybreakfast by detachments, the table remains a tedious time; the servantsare kept from their morning's meal, and a complete derangement takesplace in the whole business of the day. No work can be done tillbreakfast is finished. The Virginia ladies, who are proverbially goodmanagers, employ themselves, while their servants are eating, in washingthe cups, glasses, &c. ; arranging the cruets, the mustard, salt-sellers, pickle vases, and all the apparatus for the dinner table. This occupiesbut a short time, and the lady has the satisfaction of knowing that theyare in much better order than they would be if left to the servants. Italso relieves her from the trouble of seeing the dinner table prepared, which should be done every day with the same scrupulous regard to exactneatness and method, as if a grand company was expected. When theservant is required to do this daily, he soon gets into the habit ofdoing it well; and his mistress having made arrangements for him in themorning, there is no fear of bustle and confusion in running afterthings that may be called for during the hour of dinner. When thekitchen breakfast is over, and the cook has put all things in theirproper places, the mistress should go in to give her orders. Let all thearticles intended for the dinner, pass in review before her: have thebutter, sugar, flour, meal, lard, given out in proper quantities; thecatsup, spice, wine, whatever may be wanted for each dish, measured tothe cook. The mistress must tax her own memory with all this: we have noright to expect slaves or hired servants to be more attentive to ourinterest than we ourselves are: they will never recollect these littlearticles until they are going to use them; the mistress must then becalled out, and thus have the horrible drudgery of keeping house allday, when one hour devoted to it in the morning, would release her fromtrouble until the next day. There is economy as well as comfort in aregular mode of doing business. When the mistress gives out every thing, there is no waste; but if temptation be thrown in the way ofsubordinates, not many will have power to resist it; besides, it is animmoral act to place them in a situation which we pray to be exempt fromourselves. 

The prosperity and happiness of a family depend greatly on the order andregularity established in it. The husband, who can ask a friend topartake of his dinner in full confidence of finding his wife unruffledby the petty vexations attendant on the neglect of household duties--whocan usher his guest into the dining-room assured of seeing thatmethodical nicety which is the essence of true elegance, --will feelpride and exultation in the possession of a companion, who gives to hishome charms that gratify every wish of his soul, and render the hauntsof dissipation hateful to him. The sons bred in such a family will bemoral men, of steady habits; and the daughters, if the mother shall haveperformed the duties of a parent in the superintendence of theireducation, as faithfully as she has done those of a wife, will each be atreasure to her husband; and being formed on the model of an exemplarymother, will use the same means for securing the happiness of her ownfamily, which she has seen successfully practised under the paternalroof. 

CONTENTS. 

SOUPS. 

 Asparagus soup Beef soup Gravy soup Soup with Bouilli Veal soup Oyster soup Barley soup Dried pea soup Green pea soup Ochra soup Hare or Rabbit soup Soup of any kind of old fowl Catfish soup Onion soup To dress turtle For the soup Mock turtle soup of calf's head

BEEF. 

 Directions for curing beef To dry beef for summer use To corn beef in hot weather Important observations on roasting, boiling, frying, &c. Beef a-la-mode Brisket of beef baked Beef olives To stew a rump of beef A fricando of beef An excellent method of dressing beef To collar a flank of beef To make hunter's beef A nice little dish of beef Beef steaks To hash beef Beef steak pie Beef a-la-daube

VEAL. 

 Directions for the pieces in the different quarters of veal Veal cutlets from the fillet or leg Veal chops Veal cutlets Knuckle of veal Baked fillet of veal Scotch collops of veal Veal olives Ragout of a breast of veal Fricando of veal To make a pie of sweetbreads and oysters Mock turtle of calf's head To grill a calf's head To collar a calf's head Calf's heart, a nice dish Calf's feet fricassee To fry calf's feet To prepare rennet To hash a calf's head To bake a calf's head To stuff and roast calf's liver To broil calf's liver Directions for cleaning calf's head and feet

LAMB. 

 To roast the fore-quarter, &c. Baked lamb Fried lamb To dress lamb's head and feet

MUTTON. 

 Boiled leg of mutton Roasted leg of mutton Baked leg of mutton Steaks of a leg of mutton To harrico mutton Mutton chops Boiled breast of mutton Breast of mutton in ragout To grill a breast of mutton Boiled shoulder of mutton Shoulder of mutton with celery sauce Roasted loin of mutton

PORK. 

 To cure bacon To make souse To roast a pig To barbecue shote To roast a fore-quarter of shote To make shote cutlets To corn shote Shote's head Leg of pork with pease pudding Stewed chine To toast a ham To stuff a ham Soused feet in ragout To make sausages To make black puddings A sea pie To make paste for the pie Bologna sausages

FISH. 

 To cure herrings To bake sturgeon To make sturgeon cutlets Sturgeon steaks To boil sturgeon To bake a shad To boil a shad To roast a shad To broil a shad To boil rock fish To fry perch To pickle oysters To make a curry of catfish To dress a cod's head and shoulders To make sauce for the cod's head To dress a salt cod Matelote of any kind of firm fish Chowder, a sea dish To pickle sturgeon To caveach fish To dress cod fish Cod fish pie To dress any kind of salted fish To fricassee cod sounds and tongues An excellent way to dress fish Fish a-la-daub Fish in jelly To make egg sauce for a salt cod To dress cod sounds To stew carp To boil eels To pitchcock eels To broil eels To scollop oysters To fry oysters To make oyster loaves

POULTRY, &c. 

 To roast a goose To make sauce for a goose To boil ducks with onion sauce To make onion sauce To roast ducks To boil a turkey with oyster sauce To make sauce for a turkey To roast a turkey To make sauce for a turkey To boil fowls To make white sauce for fowls Fricassee of small chickens To roast large fowls To make egg sauce To boil young chickens To roast young chickens Fried chickens To roast woodcocks or snipes To roast wild ducks or teal To boil pigeons To roast pigeons To roast partridges or any small birds To broil rabbits To roast rabbits To stew wild ducks To dress ducks with juice of oranges To dress ducks with onions To roast a calf's head To make a dish of curry after the East Indian manner Dish of rice to be served up with the curry, in a dish by itself Ochra and tomatos Gumbo--a West India dish Pepper pot Spanish method of dressing giblets Paste for meat dumplins To make an ollo--a Spanish dish Ropa veija--Spanish Chicken pudding, a favourite Virginia dish To make polenta Macaroni Mock macaroni To make croquets To make vermicelli Common patties Eggs in croquets Omelette souffle Fondus A nice twelve o'clock luncheon Eggs a-la-creme Sauce a-la-creme for the eggs Cabbage a-la-creme To make an omelette Omelette--another way Gaspacho--Spanish Eggs and tomatos To fricassee eggs

SAUCES. 

 Fish sauce to keep a year Sauce for wild fowl Sauce for boiled rabbits Gravy Forcemeat balls Sauce for boiled ducks or rabbits Lobster sauce Shrimp sauce Oyster sauce for fish Celery sauce Mushroom sauce Common sauce To melt butter Caper sauce Oyster catsup Celery vinegar

VEGETABLES. 

 To dress salad To boil potatos To fry sliced potatos Potatos mashed Potatos mashed with onions To roast potatos To roast potatos under meat Potato balls Jerusalem artichokes Cabbage Savoys Sprouts and young greens Asparagus Sea-kale To scollop tomatos To stew tomatos Cauliflower Red beet roots Parsnips Carrots Turnips To mash turnips Turnip tops French beans Artichokes Brocoli Peas Puree of turnips Ragout of turnips Ragout of French beans, snaps, string beans Mazagan beans Lima, or sugar beans Turnip rooted cabbage Egg plant Potato pumpkin Sweet potato Sweet potatos stewed Sweet potatos broiled Spinach Sorrel Cabbage pudding Squash or cimlin Winter squash Field peas Cabbage with onions Salsify Stewed salsify Stewed mushrooms Broiled mushrooms To boil rice Rice journey, or johnny cake

PUDDINGS, &c. 

 Observations on puddings and cakes Rice milk for a dessert To make puff paste To make mince-meat for pies To make jelly from feet A sweet-meat pudding To make an orange pudding An apple custard Boiled loaf Transparent pudding Flummery Burnt custard An English plum pudding Marrow pudding Sippet pudding Sweet potato pudding An arrow root pudding Sago pudding Puff pudding Rice pudding Plum pudding Almond pudding Quire of paper pancakes A curd pudding Lemon pudding Bread pudding The Henrietta pudding Tansey pudding Cherry pudding Apple pie Baked apple pudding A nice boiled pudding An excellent and cheap dessert dish Sliced apple pudding Baked Indian meal pudding Boiled Indian meal pudding Pumpkin pudding Fayette pudding Maccaroni pudding Potato paste Compote of apples Charlotte Apple fritters Bell fritters Bread fritters Spanish fritters To make mush

CAKES. 

 Jumbals Macaroone To make drop biscuit Tavern biscuit Rusk Ginger bread Plebeian ginger bread Sugar ginger bread Dough nuts--a yankee cake Risen cake Pound cake Savoy, or spunge cake A rich fruit cake Naples biscuit Shrewsbury cakes Little plum cakes Soda cakes To make bread To make nice biscuit Rice bread Mixed bread Patent yeast To prepare the cakes Another method for making yeast Nice, buns Muffins French rolls Crumpets Apoquiniminc cakes Batter cakes Batter bread Cream cakes Soufle biscuits Corn meal bread Sweet potato buns Rice woffles Velvet cakes Chocolate cakes Wafers Buckwheat cakes

Observations on ice creams

 Ice creams Vanilla cream Raspberry cream Strawberry cream Cocoa nut cream Chocolate cream Oyster cream Iced jelly Peach cream Coffee cream Quince cream Citron cream Almond cream Lemon cream Lemonade iced To make custard To make a trifle Rice blanc mange Floating island Syllabub

COLD CREAMS

 Lemon cream Orange cream Raspberry cream Tea cream Sago cream Barley cream Gooseberry fool To make slip Curds and cream Blanc mange To make a hen's nest Pheasants a-la-daub Partridges a-la-daub Chickens a-la-daub To make savoury jelly Turkey a-la-daub Salmagundi An excellent relish after dinner To stew perch

PRESERVES

 Directions for making preserves To preserve cling-stone peaches Cling-stones sliced Soft peaches Peach marmalade Peach chips Pears Pear marmalade Quinces Currant jelly Quince jelly Quince marmalade Cherries Morello cherries To dry cherries Raspberry jam To preserve strawberries Strawberry jam Gooseberries Apricots in brandy Peaches in brandy Cherries in brandy Magnum bonum plums in brandy

PICKLING. 

 Lemon pickle Tomato catsup Tomato marmalade Tomato sweet marmalade Tomato soy Pepper vinegar Mushroom catsup Tarragon or astragon vinegar Curry powder To pickle cucumbers Oil mangos To make the stuffing for forty melons To make yellow pickle To make green pickles To prepare vinegar for green or yellow pickle To pickle onions To pickle nastertiums To pickle radish pods To pickle English walnuts To pickle peppers To make walnut catsup To pickle green nectarines, or apricots To pickle asparagus Observations on pickling

CORDIALS, &c

 Ginger wine Orgeat Cherry shrub Currant wine To make cherry brandy Rose brandy Peach cordial Raspberry cordial Raspberry vinegar Mint cordial Hydromel, or mead To make a substitute for arrack Lemon cordial Ginger beer Spruce beer Molasses beer To keep lemon juice Sugar vinegar Honey vinegar Syrup of vinegar Aromatic vinegar Vinegar of the four thieves Lavender water Hungarian water To prepare cosmetic soap for washing the hands Cologne water Soft pomatum To make soap To make starch To dry herbs To clean silver utensils To make blacking To clean knives and forks

SOUPS

ASPARAGUS SOUP. 

Take four large bunches of asparagus, scrape it nicely, cut off one inchof the tops, and lay them in water, chop the stalks and put them on thefire with a piece of bacon, a large onion cut up, and pepper and salt;add two quarts of water, boil them till the stalks are quite soft, thenpulp them through a sieve, and strain the water to it, which must be putback in the pot; put into it a chicken cut up, with the tops ofasparagus which had been laid by, boil it until these last articles aresufficiently done, thicken with flour, butter and milk, and serve it up. 

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BEEF SOUP. 

Take the hind shin of beef, cut off all the flesh off the leg-bone, which must be taken away entirely, or the soup will be greasy. Wash themeat clean and lay it in a pot, sprinkle over it one smalltable-spoonful of pounded black pepper, and two of salt; three onionsthe size of a hen's egg, cut small, six small carrots scraped and cutup, two small turnips pared and cut into dice; pour on three quarts ofwater, cover the pot close, and keep it gently and steadily boiling fivehours, which will leave about three pints of clear soup; do not let thepot boil over, but take off the scum carefully, as it rises. When it hasboiled four hours, put in a small bundle of thyme and parsley, and apint of celery cut small, or a tea-spoonful of celery seed pounded. These latter ingredients would lose their delicate flavour if boiled toomuch. Just before you take it up, brown it in the following manner: puta small table-spoonful of nice brown sugar into an iron skillet, set iton the fire and stir it till it melts and looks very dark, pour into ita ladle full of the soup, a little at a time; stirring it all the while. Strain this browning and mix it well with the soup; take out the bundleof thyme and parsley, put the nicest pieces of meat in your tureen, andpour on the soup and vegetables; put in some toasted bread cut in dice, and serve it up. 

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GRAVY SOUP. 

Get eight pounds of coarse lean beef--wash it clean and lay it in yourpot, put in the same ingredients as for the shin soup, with the samequantity of water, and follow the process directed for that. Strain thesoup through a sieve, and serve it up clear, with nothing more thantoasted bread in it; two table-spoonsful of mushroom catsup will add afine flavour to the soup. 

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SOUP WITH BOUILLI. 

Take the nicest part of the thick brisket of beef, about eight pounds, put it into a pot with every thing directed for the other soup; make itexactly in the same way, only put it on an hour sooner, that you mayhave time to prepare the bouilli; after it has boiled five hours, takeout the beef, cover up the soup and set it near the fire that it maykeep hot. Take the skin off the beef, have the yelk of an egg wellbeaten, dip a feather in it and wash the top of your beef, sprinkle overit the crumb of stale bread finely grated, put it in a Dutch ovenpreviously heated, put the top on with coals enough to brown, but notburn the beef; let it stand nearly an hour, and prepare your gravythus:--Take a sufficient quantity of soup and the vegetables boiled init; add to it a table-spoonful of red wine, and two of mushroom catsup, thicken with a little bit of butter and a little brown flour; make itvery hot, pour it in your dish, and put the beef on it. Garnish it withgreen pickle, cut in thin slices, serve up the soup in a tureen withbits of toasted bread. 

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VEAL SOUP. 

Put into a pot three quarts of water, three onions cut small, onespoonful of black pepper pounded, and two of salt, with two or threeslices of lean ham; let it boil steadily two hours; skim itoccasionally, then put into it a shin of veal, let it boil two hourslonger; take out the slices of ham, and skim off the grease if anyshould rise, take a gill of good cream, mix with it two table-spoonsfulof flour very nicely, and the yelks of two eggs beaten well, strain thismixture, and add some chopped parsley; pour some soup on by degrees, stir it well, and pour it into the pot, continuing to stir until it hasboiled two or three minutes to take off the raw taste of the eggs. Ifthe cream be not perfectly sweet, and the eggs quite new, the thickeningwill curdle in the soup. For a change you may put a dozen ripe tomatosin, first taking off their skins, by letting them stand a few minutes inhot water, when they may be easily peeled. When made in this way youmust thicken it with the flour only. Any part of the veal may be used, but the shin or knuckle is the nicest. 

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OYSTER SOUP. 

Wash and drain two quarts of oysters, put them on with three quarts ofwater, three onions chopped up, two or three slices of lean ham, pepperand salt; boil it till reduced one-half, strain it through a sieve, return the liquid into the pot, put in one quart of fresh oysters, boilit till they are sufficiently done, and thicken the soup with fourspoonsful of flour, two gills of rich cream, and the yelks of six newlaid eggs beaten well; boil it a few minutes after the thickening is putin. Take care that it does not curdle, and that the flour is not inlumps; serve it up with the last oysters that were put in. If theflavour of thyme be agreeable, you may put in a little, but take carethat it does not boil in it long enough to discolour the soup. 

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BARLEY SOUP. 

Put on three gills of barley, three quarts of water, few onions cut up, six carrots scraped and cut into dice, an equal quantity of turnips cutsmall; boil it gently two hours, then put in four or five pounds of therack or neck of mutton, a few slices of lean ham, with pepper and salt;boil it slowly two hours longer and serve it up. Tomatos are anexcellent addition to this soup. 

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DRIED PEA SOUP. 

Take one quart of split peas, or Lima beans, which are better; put themin three quarts of very soft water with three onions chopped up, pepperand salt; boil them two hours; mash them well and pass them through asieve; return the liquid into the pot, thicken it with a large piece ofbutter and flour, put in some slices of nice salt pork, and a largetea-spoonful of celery seed pounded; boil it till the pork is done, andserve it up; have some toasted bread cut into dice and fried in butter, which must be put in the tureen before you pour in the soup. 

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GREEN PEA SOUP. 

Make it exactly as you do the dried pea soup, only in place of thecelery seed, put a handful of mint chopped small, and a pint of youngpeas, which must be boiled in the soup till tender; thicken it with aquarter of a pound of butter, and two spoonsful of flour. 

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OCHRA SOUP. 

Get two double handsful of young ochra, wash and slice it thin, add twoonions chopped fine, put it into a gallon of water at a very early hourin an earthen pipkin, or very nice iron pot; it must be kept steadilysimmering, but not boiling: put in pepper and salt. At 12 o'clock, putin a handful of Lima beans; at half-past one o'clock, add three youngcimlins cleaned and cut in small pieces, a fowl, or knuckle of veal, abit of bacon or pork that has been boiled, and six tomatos, with theskin taken off; when nearly done, thicken with a spoonful of butter, mixed with one of flour. Have rice boiled to eat with it. 

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HARE OR RABBIT SOUP. 

Cut up two hares, put them into a pot with a piece of bacon, two onionschopped, a bundle of thyme and parsley, which must be taken out beforethe soup is thickened, add pepper, salt, pounded cloves, and mace, putin a sufficient quantity of water, stew it gently three hours, thickenwith a large spoonful of butter, and one of brown flour, with a glass ofred wine; boil it a few minutes longer, and serve it up with the nicestparts of the hares. Squirrels make soup equally good, done the same way. 

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SOUP OF ANY KIND OF OLD FOWL. 

_The, only way in which they are eatable. _ Put the fowls in a coop andfeed them moderately for a fortnight; kill one and cleanse it, cut offthe legs and wings, and separate the breast from the ribs, which, together with the whole back, must be thrown away, being too gross andstrong for use. Take the skin and fat from the parts cut off which arealso gross. Wash the pieces nicely, and put them on the fire with aborta pound of bacon, a large onion chopped small, some pepper and salt, afew blades of mace, a handful of parsley, cut up very fine, and twoquarts of water, if it be a common fowl or duck--a turkey will requiremore water. Boil it gently for three hours, tie up a small bunch ofthyme, and let it boil in it half an hour, then take it out. Thickenyour soup with a large spoonful of butter rubbed into two of flour, theyelks of two eggs, and half a pint of milk. Be careful not to let itcurdle in the soup. 

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CATFISH SOUP. 

_An excellent dish for those who have not imbibed a needless prejudiceagainst those delicious fish. _

Take two large or four small white catfish that have been caught in deepwater, cut off the heads, and skin and clean the bodies; cut each inthree parts, put them in a pot, with a pound of lean bacon, a largeonion cut up, a handful of parsley chopped small, some pepper and salt, pour in a sufficient quantity of water, and stew them till the fish arequite tender but not broken; beat the yelks of four fresh eggs, add tothem a large spoonful of butter, two of flour, and half a pint of richmilk; make all these warm and thicken the soup, take out the bacon, andput some of the fish in your tureen, pour in the soup, and serve it up. 

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ONION SOUP. 

Chop up twelve large onions, boil them in three quarts of milk and waterequally mixed, put in a bit of veal or fowl, and a piece of bacon withpepper and salt. When the onions are boiled to pulp, thicken it with alarge spoonful of butter mixed with one of flour. Take out the meat, andserve it up with toasted bread cut in small pieces in the soup. 

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TO DRESS TURTLE. 

Kill it at night in winter, and in the morning in summer. Hang it up bythe hind fins, cut off the head and let it bleed well. Separate thebottom shell from the top, with great care, lest the gall bladder bebroken, which must be cautiously taken out and thrown away. Put theliver in a bowl of water. Empty the guts and lay them in water; if therebe eggs, put them also in water. It is proper to have a separate bowl ofwater for each article. Cut all the flesh from the bottom shell, and layit in water; then break the shell in two, put it in a pot after havingwashed it clean; pour on as much water as will cover it entirely, addone pound of middling, or flitch of bacon, with four onions chopped, andset it on the fire to boil. Open the guts, cleanse them perfectly; takeoff the inside skin, and put them in the pot with the shell; let themboil steadily for three hours, and if the water boils away too much, addmore. Wash the top shell nicely after taking out the flesh, cover it, and set it by. Parboil the fins, clean them nicely--taking off all theblack skin, and put them in water; cut the flesh taken from the bottomand top shell, in small pieces; cut the fins in two, lay them with theflesh in a dish; sprinkle some salt over, and cover them up. When theshell, &c. Is done, take out the bacon, scrape the shell clean, andstrain the liquor; about one quart of which must be put back in the pot;reserve the rest for soup; pick out the guts, and cut them in smallpieces; take all the nice bits that were strained out, put them with theguts into the gravy; lay in the fins cut in pieces with them, and asmuch of the flesh as will be sufficient to fill the upper shell; add toit, (if a large turtle, ) one bottle of white wine; cayenne pepper, andsalt, to your taste, one gill of mushroom catsup, one gill of lemonpickle, mace, nutmegs and cloves, pounded, to season it high. Mix twolarge spoonsful of flour in one pound and a quarter of butter; put it inwith thyme, parsley, marjoram and savory, tied in bunches; stew allthese together, till the flesh and fins are tender; wash out the topshell, put a puff paste around the brim; sprinkle over the shell pepperand salt, then take the herbs out of the stew; if the gravy is not thickenough, add a little more flour, and fill the shell; should there be noeggs in the turtle, boil six new laid ones for ten minutes, put them incold water a short time, peel them, cut them in two, and place them onthe turtle; make a rich forcemeat, (see receipt for forcemeat, ) fry theballs nicely, and put them also in the shell; set it in a dripping pan, with something under the sides to keep it steady; have the oven heatedas for bread, and let it remain in it till nicely browned. Fry the liverand send it in hot. 

 * * * * *

FOR THE SOUP. 

At an early hour in the morning, put on eight pounds of coarse beef, some bacon, onions, sweet herbs, pepper and salt. Make a rich soup, strain it and thicken with a bit of butter, and brown flour; add to itthe water left from boiling the bottom shell; season it very high withwine, catsup, spice and cayenne; put in the flesh you reserved, and ifthat is not enough, add the nicest parts of a well boiled calf's head;but do not use the eyes or tongue; let it boil till tender, and serve itup with fried forcemeat balls in it. 

If you have curry powder, (see receipt for it, ) it will give a higherflavour to both soup and turtle, than spice. Should you not want soup, the remaining flesh may be fried, and served with a rich gravy. 

 * * * * *

MOCK TURTLE SOUP OF CALF'S HEAD. 

Have a large head cleaned nicely without taking off the skin, divide thechop from the front of the head, take out the tongue, (which is bestwhen salted, ) put on the head with a gallon of water, the hock of a hamor a piece of nice pork, four or five onions, thyme, parsley, cloves andnutmeg, pepper and salt, boil all these together until the flesh on thehead is quite tender, then take it up, cut all into small pieces, takethe eyes out carefully, strain the water in which it was boiled, addhalf a pint of wine and a gill of mushroom catsup, let it boil slowlytill reduced to two quarts, thicken it with two spoonsful of brownedflour rubbed into four ounces of butter, put the meat in, and afterstewing it a short time, serve it up. The eyes are a great delicacy. 

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BEEF. 

DIRECTIONS FOR CURING BEEF. 

Prepare your brine in the middle of October, after the following manner:get a thirty gallon cask, take out one head, drive in the bung, and putsome pitch on it, to prevent leaking. See that the cask is quite tightand clean. Put into it one pound of saltpetre powdered, fifteen quartsof salt, and fifteen gallons of cold water; stir it frequently, untildissolved, throw over the cask a thick cloth, to keep out the dust; lookat it often and take off the scum. These proportions have beenaccurately ascertained--fifteen gallons of cold water will exactly hold, in solution, fifteen quarts of good clean Liverpool salt, and one poundof saltpetre: this brine will be strong enough to bear up an egg: ifmore salt be added, it will fall to the bottom without strengthening thebrine, the water being already saturated. This brine will cure all thebeef which a private family can use in the course of the winter, andrequires nothing more to be done to it except occasionally skimming thedross that rises. It must be kept in a cool, dry place. For salting yourbeef, get a molasses hogshead and saw it in two, that the beef may havespace to lie on; bore some holes in the bottom of these tubs, and raisethem on one side about an inch, that the bloody brine may run off. 

Be sure that your beef is newly killed--rub each piece very well withgood Liverpool salt--a vast deal depends upon rubbing the salt intoevery part--it is unnecessary to put saltpetre on it; sprinkle a gooddeal of salt on the bottom of the tub. When the beef is well salted, layit in the tub, and be sure you put the fleshy side downward. Put a greatdeal of salt on your beef after it is packed in the tub; this protectsit from animals who might eat, if they could smell it, and does notwaste the salt, for the beef can only dissolve a certain portion. Youmust let the beef lie in salt ten days, then take it out, brush off thesalt, and wipe it with a damp cloth; put it in the brine with a bit ofboard and weight to keep it under. In about ten days it will look redand be fit for the table, but it will be red much sooner when the brinebecomes older. The best time to begin to salt beef is the latter end ofOctober, if the weather be cool, and from that time have it insuccession. When your beef is taken out of the tub, stir the salt aboutto dry, that it may be ready for the next pieces. Tongues are cured inthe same manner. 

 * * * * *

TO DRY BEEF FOR SUMMER USE. 

The best pieces for this purpose are the thin briskets, or that part ofthe plate which is farthest from the shoulder of the animal, the roundand rib pieces which are commonly used for roasting. These should not becut with long ribs and the back-bones must be sawed off as close aspossible, that the piece may lay flat in the dish. About the middle ofFebruary, select your beef from an animal well fatted with corn, andwhich, when killed, will weigh one hundred and fifty per quarter--largeroxen are always coarse. Salt the pieces as directed, let them lie onefortnight, then put them in brine, where they must remain three weeks:take them out at the end of the time, wipe them quite dry, rub them overwith bran, and hang them in a cool, dry, and, if possible, dark place, that the flies may not get to them: they must be suspended, and notallowed to touch any thing. It will be necessary, in the course of thesummer, to look them over occasionally, and after a long wet season, tolay them in the sun a few hours. Your tongues may be dried in the samemanner: make a little hole in the root, run a twine through it, andsuspend it. These dried meats must be put in a good quantity of water, to soak, the night before they are to be used. In boiling it isabsolutely necessary to have a large quantity of water to put the beefin while the water is cold, to boil steadily, skimming the pot, untilthe bones are ready to fall out; and, if a tongue, till the skin peelsoff with perfect ease: the skin must also be taken from the beef. Thehousekeeper who will buy good ox beef, and follow these directionsexactly, may be assured of always having delicious beef on her table. Ancient prejudice has established a notion, that meat killed in thedecrease of the moon, will draw up when cooked. The true cause of thisshrinking, may be found in the old age of the animal, or in its diseasedstate, at the time of killing. The best age is from three to five years. 

Few persons are aware of the injury they sustain, by eating the flesh ofdiseased animals. None but the Jewish butchers, who are paid exclusivelyfor it, attend to this important circumstance. The best rule for judgingthat I have been able to discover, is the colour of the fat. When thefat of beef is a high shade of yellow, I reject it. If the fat of veal, mutton, lamb or pork, have the slightest tinge of yellow, I avoid it asdiseased. The same rule holds good when applied to poultry. 

 * * * * *

TO CORN BEEF IN HOT WEATHER. 

Take a piece of thin brisket or plate, cut out the ribs nicely, rub iton both sides well with two large spoonsful of pounded saltpetre; pouron it a gill of molasses and a quart of salt; rub them both in; put itin a vessel just large enough to hold it, but not tight, for the bloodybrine must run off as it makes, or the meat will spoil. Let it be wellcovered, top, bottom and sides, with the molasses and salt. In four daysyou may boil it, tied up in a cloth with the salt, &c. About it: whendone, take the skin off nicely, and serve it up. If you have anice-house or refrigerator, it will be best to keep it there. A fillet orbreast of veal, and a leg or rack of mutton, are excellent done in thesame way. 

 * * * * *

IMPORTANT OBSERVATIONS ON ROASTING, BOILING, FRYING, &c. 

In roasting butchers' meat, be careful not to run the spit through thenice parts: let the piece lie in water one hour, then wash it out, wipeit perfectly dry, and put it on the spit. Set it before a clear, steadyfire: sprinkle some salt on it, and when it becomes hot, baste it for atime with salt and water: then put a good spoonful of nice lard into thedripping-pan, and when melted, continue to baste with it. When yourmeat, of whatever kind, has been down some time, but before it begins tolook brown, cover it with paper and baste on it; when it is nearly done, take off the paper, dredge it with flour, turn the spit for some minutesvery quick, and baste all the time to raise a froth--after which, serveit up. When mutton is roasted, after you take off the paper, loosen theskin and peel it off carefully, then dredge and froth it up. Beef andmutton must not be roasted as much as veal, lamb, or pork; the two lastmust be skinned in the manner directed for mutton. You may pour a littlemelted butter in the dish with veal, but all the others must be servedwithout sauce, and garnished with horse-radish, nicely scraped. Becareful not to let a particle of dry flour be seen on the meat--it has avery ill appearance. Beef may look brown, but the whiter the other meatsare, the more genteel are they, and if properly roasted, they may beperfectly done, and quite white. A loin of veal, and hind quarter oflamb, should be dished with the kidneys uppermost; and be sure to jointevery thing that is to be separated at table, or it will be impossibleto carve neatly. For those who _must_ have gravy with these meats, letit be made in any way they like, and served in a boat. No meat can bewell roasted except on a spit turned by a jack, and before a steadyclear fire--other methods are no better than baking. Many cooks are inthe habit of half boiling the meats to plump them as they term it, before they are spitted, but it destroys their fine flavour. Whatever isto be boiled, must be put into cold water with a little salt, which willcook them regularly. When they are put in boiling water, the outer sideis done too much, before the inside gets heated. Nice lard is muchbetter than butter for basting roasted meats, or for frying. To choosebutchers' meat, you must see that the fat is not yellow, and that thelean parts are of a fine close grain, a lively colour, and will feeltender when pinched. Poultry should be well covered with white fat; ifthe bottom of the breast bone be gristly, it is young, but if it be ahard bone, it is an old one. Fish are judged by the liveliness of theireyes, and bright red of their gills. Dredge every thing with flourbefore it is put on to boil, and be sure to add salt to the water. 

Fish, and all other articles for frying, after being nicely prepared, should be laid on a board and dredged with flour or meal mixed withsalt: when it becomes dry on one side, turn it, and dredge the other. For broiling, have very clear coals, sprinkle a little salt and pepperover the pieces, and when done, dish them, and pour over some meltedbutter and chopped parsley--this is for broiled veal, wild fowl, birdsor poultry: beef-steaks and mutton chops require only a table-spoonfulof hot water to be poured over. Slice an onion in the dish before youput in the steaks or chops, and garnish both with rasped horse-radish. To have viands served in perfection, the dishes should be made hot, either by setting them over hot water, or by putting some in them, andthe instant the meats are laid in and garnished, put on a pewter dishcover. A dinner looks very enticing, when the steam rises from each dishon removing the covers, and if it be judiciously _ordered_, will have adouble relish. Profusion is not elegance--a dinner justly calculated forthe company, and consisting for the greater part of small articles, correctly prepared, and neatly served up, will make a much more pleasingappearance to the sight, and give a far greater gratification to theappetite, than a table loaded with food, and from the multiplicity ofdishes, unavoidably neglected in the preparation, and served up cold. 

There should always be a supply of brown flour kept in readiness tothicken brown gravies, which must be prepared in the following manner:put a pint of flour in a Dutch oven, with some coals under it; keepconstantly stirring it until it is uniformly of a dark brown, but noneof it burnt, which would look like dirt in the gravy. All kitchensshould be provided with a saw for trimming meat, and also with lardingneedles. 

 * * * * *

BEEF A-LA-MODE. 

Take the bone from a round of beef, fill the space with a forcemeat madeof the crumbs of a stale loaf, four ounces of marrow, two heads ofgarlic chopped with thyme and parsley, some nutmeg, cloves, pepper andsalt, mix it to a paste with the yelks of four eggs beaten, stuff thelean part of the round with it, and make balls of the remainder; sew afillet of strong linen wide enough to keep it round and compact, put itin a vessel just sufficiently large to hold it, add a pint of red wine, cover it with sheets of tin or iron, set it in a brick oven properlyheated, and bake it three hours; when done, skim the fat from the gravy, thicken it with brown flour, add some mushroom and walnut catsup, andserve it up garnished with forcemeat balls fried. It is still betterwhen eaten cold with sallad. 

 * * * * *

BRISKET OF BEEF BAKED. 

Bone a brisket of beef, and make holes in it with a sharp knife about aninch apart, fill them alternately with fat bacon, parsley and oysters, all chopped small and seasoned with pounded cloves and nutmeg, pepperand salt, dredge it well with flour, lay it in a pan with a pint of redwine and a large spoonful of lemon pickle; bake it three hours, take thefat from the gravy and strain it; serve it up garnished with greenpickles. 

 * * * * *

BEEF OLIVES. 

Cut slices from a fat rump of beef six inches long and half an inchthick, beat them well with a pestle; make a forcemeat of bread crumbs, fat bacon chopped, parsley, a little onion, some shred suet, poundedmace, pepper and salt; mix it up with the yelks of eggs, and spread athin layer over each slice of beef, roll it up tight, and secure therolls with skewers, set them before the fire, and turn them till theyare a nice brown; have ready a pint of good gravy, thickened with brownflour and a spoonful of butter, a gill of red wine, with two spoonsfulof mushroom catsup, lay the rolls in it, and stew them till tender;garnish with forcemeat balls. 

 * * * * *

TO STEW A RUMP OF BEEF. 

Take out as much of the bone as can be done with a saw, that it may lieflat on the dish, stuff it with forcemeat made as before directed, layit in a pot with two quarts of water, a pint of red wine, some carrotsand turnips cut in small pieces and stewed over it, a head of cellerycut up, a few cloves of garlic, some pounded cloves, pepper and salt, stew it gently till sufficiently done, skim the fat off, thicken thegravy, and serve it up; garnish with little bits of puff paste nicelybaked, and scraped horse-radish. 

 * * * * *

A FRICANDO OF BEEF. 

Cut a few slices of beef six inches long, two or three wide, and onethick, lard them with bacon, dredge them well, and make them a nicebrown before a brisk fire; stew them half an hour in a well seasonedgravy, put some stewed sorrel or spinage in the dish, lay on the beef, and pour over a sufficient quantity of gravy; garnish with fried balls. 

 * * * * *

AN EXCELLENT METHOD OF DRESSING BEEF. 

Take a rib roasting piece that has been hanging ten days or a fortnight, bone it neatly, rub some salt over it and roll it tight, binding itaround with twine, put the spit through the inner fold without stickingit in the flesh, skewer it well and roast it nicely; when nearly done, dredge and froth it; garnish with scraped horse-radish. 

 * * * * *

TO COLLAR A FLANK OF BEEF. 

Get a nice flank of beef, rub it well with a large portion of saltpetreand common salt, let it remain ten days, then wash it clean, take offthe outer and inner skin with the gristle, spread it on a board, andcover the inside with the following mixture: parsley, sage, thymechopped fine, pepper, salt and pounded cloves; roll it up, sew a clothover it, and bandage that with tape, boil it gently five or six hours, when cold, lay it on a board without undoing it, put another board onthe top, with a heavy weight on it; let it remain twenty-four hours, take off the bandages, cut a thin slice from each end, serve it upgarnished with green pickle and sprigs of parsley. 

 * * * * *

TO MAKE HUNTERS' BEEF. 

Select a fine fat round weighing about twenty-five pounds, take threeounces saltpetre, one ounce of cloves, half an ounce of alspice, a largenutmeg, and a quart of salt; pound them all together very fine, take thebone out, rub it well with this mixture on both sides, put some of it atthe bottom of a tub just large enough to hold the beef, lay it in andstrew the remainder on the top, rub it well every day for two weeks, andspread the mixture over it; at the end of this time, wash the beef, bindit with tape, to keep it round and compact, filling the hole where thebone was with a piece of fat, lay it in a pan of convenient size, strewa little suet over the top, and pour on it a pint of water, cover thepan with a coarse crust and a thick paper over that, it will take fivehours baking; when cold take off the tape. It is a delicious relish attwelve o'clock, or for supper, eaten with vinegar, mustard, oil, orsallad. Skim the grease from the gravy and bottle it; it makes anexcellent seasoning for any made dish. 

 * * * * *

A NICE LITTLE DISH OF BEEF. 

Mince cold roast beef, fat and lean, very fine, add chopped onion, pepper, salt, and a little good gravy, fill scollop shells two partsfull, and fill them up with potatos mashed smooth with cream, put a bitof butter on the top, and set them in an oven to brown. 

 * * * * *

BEEF STEAKS. 

The best part of the beef for steaks, is the seventh and eighth ribs, the fat and lean are better mixed, and it is more tender than the rumpif it be kept long enough; cut the steaks half an inch thick, beat thema little, have fine clear coals, rub the bars of the gridiron with acloth dipped in lard before you put it over the coals, that none maydrip to cause a bad smell, put no salt on till you dish them, broil themquick, turning them frequently; the dish must be very hot, some slicesof onion in it, lay in the steaks, sprinkle a little salt, and pour overthem a spoonful of water and one of mushroom catsup, both made boilinghot, garnish with scraped horse-radish, and put on a hot dish cover. Every thing must be in readiness, for the great excellence of a beefsteak lies in having it immediately from the gridiron. 

 * * * * *

TO HASH BEEF. 

Cut slices of raw beef, put them in a stew pan with a little water, somecatsup, a clove of garlic, pepper and salt, stew them till done, thickenthe gravy with a lump of butter rubbed into brown flour. A hash may bemade of any kind of meat that has been cooked, but it is not so good, and it is necessary to have a gravy prepared and seasoned, and keep thehash over the fire only a few minutes to make it hot. 

 * * * * *

BEEF STEAK PIE. 

Cut nice steaks, and stew them till half done, put a puff paste in thedish, lay in the steaks with a few slices of boiled ham, season thegravy very high, pour it in the dish, put on a lid of paste and bake it. 

 * * * * *

BEEF A-LA-DAUBE. 

Get a round of beef, lard it well, and put it in a Dutch oven; cut themeat from a shin of beef, or any coarse piece in thin slices, put roundthe sides and over the top some slices of bacon, salt, pepper, onion, thyme, parsley, cellery tops, or seed pounded, and some carrots cutsmall, strew the pieces of beef over, cover it with water, let it stewvery gently till perfectly done, take out the round, strain the gravy, let it stand to be cold, take off the grease carefully, beat the whitesof four eggs, mix a little water with them, put them to the gravy, letit boil till it looks clear, strain it, and when cold, put it over thebeef. 

 * * * * *

VEAL. 

DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL. 

A loin of veal must always be roasted: the fillet or leg may be dressedin various ways, the knuckle or knee is proper for soup or for boiling;these are the pieces that compose the hind quarter. In the fore quarter, the breast and rack admit variety in cooking; the shoulder and neck areonly fit for soup. 

 * * * * *

VEAL CUTLETS FROM THE FILLET OR LEG. 

Cut off the flank and take the bone out, then take slices the size ofthe fillet and half an inch thick, beat two yelks of eggs light, andhave some grated bread mixed with pepper, salt, pounded nutmeg andchopped parsley; beat the slices a little, lay them on a board and washthe upper side with the egg, cover it thick with the bread crumbs, pressthem on with a knife, and let them stand to dry a little, that they maynot fall off in frying, then turn them gently, put egg and crumbs on inthe same manner, put them into a pan of boiling lard, and fry them alight brown; have some good gravy ready, season it with a tea-spoonfulof curry powder, a large one of wine, and one of lemon pickle, thickenwith butter and brown flour, drain every drop of lard from the cutlets, lay them in the gravy, and stew them fifteen or twenty minutes, servethem up garnished with lemon cut in thin slices. 

 * * * * *

VEAL CHOPS. 

Take the best end of a rack of veal, cut it in chops, with one bone ineach, leave the small end of the bone bare two inches, beat them flat, and prepare them with eggs and crumbs, as the cutlets, butter somehalf-sheets of white paper, wrap one round each chop, skewer it well, leaving the bare bone out, broil them till done, and take care the paperdoes not burn; have nice white sauce in a boat. 

 * * * * *

VEAL CUTLETS. 

Cut them from the fillet, put them in a stew pan with a piece of nicepork, a clove of garlic, a bundle of thyme and parsley, pepper and salt, cover them with water and let them stew ten or fifteen minutes, lay themon a dish, and when cold cover them well with the crumb of stale breadfinely grated, mixed with the leaves of parsley chopped very small, somepepper, salt and grated nutmeg; press these on the veal with a knife, and when a little dried, turn it and do the same to the other side; puta good quantity of lard in a pan, when it boils lay the cutlets incarefully that the crumbs may not fall; fry them a little brown, laythem on a strainer to drain off the grease, do the same with the crumbsthat have fallen in the pan: while this is doing, simmer the water theywere boiled in to half a pint, strain it and thicken with four ounces ofbutter and a little browned flour; add a gill of wine and one ofmushroom catsup, put in the cutlets and crumbs, and stew till tender;add forcemeat balls. 

 * * * * *

KNUCKLE OF VEAL. 

Boil a half pint of pearl barley in salt and water till quite tender, drain the water from it and stir in a piece of butter, put it in a deepdish; have the knuckle nicely boiled in milk and water, and lay it onthe barley, pour some parsley and butter over it. 

 * * * * *

BAKED FILLET OF VEAL. 

Take the bone out of the fillet, wrap the flap around and sew it, make aforcemeat of bread crumbs, the fat of bacon, a little onion chopped, parsley, pepper, salt, and a nutmeg pounded, wet it with the yelks ofeggs, fill the place from which the bone was taken, make holes around itwith a knife and fill them also, and lard the top; put it in a Dutchoven with a pint of water, bake it sufficiently, thicken the gravy withbutter and brown flour, add a gill of wine and one of mushroom catsup, and serve it garnished with forcemeat balls fried. 

 * * * * *

SCOTCH COLLOPS OF VEAL. 

They may be made of the nice part of the rack, or cut from the fillet, rub a little salt and pepper on them, and fry them a light brown; have arich gravy seasoned with wine, and any kind of catsup you choose, with afew cloves of garlic, and some pounded mace, thicken it, put the collopsin and stew them a short time, take them out, strain the gravy over, andgarnish with bunches of parsley fried crisp, and thin slices of middlingof bacon, curled around a skewer and boiled. 

 * * * * *

VEAL OLIVES. 

Take the bone out of the fillet and cut thin slices the size of the leg, beat them flat, rub them with the yelk of an egg beaten, lay on eachpiece a thin slice of boiled ham, sprinkle salt, pepper, grated nutmeg, chopped parsley, and bread crumbs over all, roll them up tight, andsecure them with skewers, rub them with egg and roll them in breadcrumbs, lay them on a tin dripping pan, and set them in an oven; whenbrown on one side, turn them, and when sufficiently done, lay them in arich highly seasoned gravy made of proper thickness, stew them tilltender, garnish with forcemeat balls and green pickles sliced. 

 * * * * *

RAGOUT OF A BREAST OF VEAL. 

Separate the joints of the brisket, and saw off the sharp ends of theribs, trim it neatly, and half roast it; put it in a stew pan with aquart of good gravy seasoned with wine, walnut and mushroom catsup, atea-spoonful of curry powder, and a few cloves of garlic; stew it tilltender, thicken the gravy, and garnish with sweatbreads nicely broiled. 

 * * * * *

FRICANDO OF VEAL. 

Cut slices from the fillet an inch thick and six inches long, lard themwith slips of lean middling of bacon, bake them a light brown, stew themin well seasoned gravy, made as thick as rich cream, serve them up hot, and lay round the dish sorrel stewed with butter, pepper and salt, tillquite dry. 

 * * * * *

 TO MAKE A PIE OF SWEETBREADS AND OYSTERS. 

Boil the sweetbreads tender, stew the oysters, season them with pepperand salt, and thicken with cream, butter, the yelks of eggs and flour, put a puff paste at the bottom and around the sides of a deep dish, takethe oysters up with an egg spoon, lay them in the bottom, and cover themwith the sweetbreads, fill the dish with gravy, put a paste on the top, and bake it. This is the most delicate pie that can be made. Thesweetbread of veal is the most delicious part, and may be broiled, fried, or dressed in any way, and is always good. 

 * * * * *

MOCK TURTLE OF CALF'S HEAD. 

Have the head nicely cleaned, divide the chop from the skull, take outthe brains and tongue, and boil the other parts till tender, take themout of the water and put into it a knuckle of veal or four pounds oflean beef, three onions chopped, thyme, parsley, a tea-spoonful ofpounded cloves, the same of mace, salt, and cayenne pepper to yourtaste--boil these things together till reduced to a pint, strain it, andadd two gills of red wine, one of mushroom and one of walnut catsup, thicken it with butter and brown flour; the head must be cut in smallpieces and stewed a few minutes in the gravy; put a paste round the edgeof a deep dish, three folds, one on the other, but none on the bottom;pour in the meat and gravy, and bake it till the paste is done; pick allstrings from the brains, pound them, and add grated bread, pepper andsalt, make them in little cakes with the yelk of an egg, fry them a nicebrown, boil six egg's hard, leave one whole and divide the othersexactly in two, have some bits of paste nicely baked; when the head istaken from the oven, lay the whole egg in the middle, and dispose theothers, with the brain cakes and bits of paste tastily around it. If itbe wanted as soup, do not reduce the gravy so much, and after stewingthe head, serve it in a tureen with the brain cakes and forcemeat ballsfried, in place of the eggs and paste. The tongue should be salted andput in brine; they are very delicate, and four of them boiled andpealed, and served with four small chickens boiled, make a handsomedish, either cold or hot, with parsley and butter poured over them. 

 * * * * *

TO GRILL A CALF'S HEAD. 

Clean and divide it as for the turtle, take out the brains and tongue, boil it tender, take the eyes out whole, and cut the flesh from theskull in small pieces; take some of the water it was boiled in forgravy, put to it salt, cayenne pepper, a grated nutmeg, with a spoonfulof lemon pickle; stew it till it is well flavoured, take the jowl orchop, take out the bones, and cover it with bread crumbs, choppedparsley, pepper and salt, set it in an oven to brown, thicken the gravywith the yelks of two eggs and a spoonful of butter rubbed into two offlour, stew the head in it a few minutes, put it in the dish, and laythe grilled chop on it; garnish it with brain cakes and broiledsweetbreads. 

 * * * * *

TO COLLAR A CALF'S HEAD. 

After cleaning it nicely, saw the bone down the middle of the skull, butdo not separate the head, take out the brains and tongue, boil it tenderenough to remove the bones, which must be taken entirely out; lay it ona board, have a good quantity of chopped parsley seasoned with mace, nutmeg, pepper and salt--spread a layer of this, then one of thickslices of ham, another of parsley and one of ham, roll it up tight, sewa cloth over it, and bind that round with tape; boil it half an hour, and when cold press it. It must be kept covered with vinegar and water, and is very delicious eaten with sallad or oil and vinegar. 

 * * * * *

CALF'S HEART, A NICE DISH. 

Take the heart and liver from the harslet, and cut off the windpipe, boil the lights very tender, and cut them in small pieces--take as muchof the water they were boiled in as will be sufficient for gravy; add toit a large spoonful of white wine, one of lemon pickle, some gratednutmeg, pepper and salt, with a large spoonful of butter, mixed with oneof white flour; let it boil a few minutes, and put in the minced lights, set it by till the heart and liver are ready, cut the ventricle out ofthe heart, wash it well, lard it all over with narrow slips of middling, fill the cavity with good forcemeat, put it in a pan on the broad end, that the stuffing may not come out; bake it a nice brown, slice theliver an inch thick and broil it, make the mince hot, set the heartupright in the middle of the dish, pour it around, lay the broiled liveron, and garnish with bunches of fried parsley; it should be served upextremely hot. 

 * * * * *

CALF'S FEET FRICASSEE. 

Boil the feet till very tender, cut them in two and pull out the largebones, have half a pint of good white gravy, add to it a spoonful ofwhite wine, one of lemon pickle, and some salt, with a tea-spoonful ofcurry powder, stew the feet in it fifteen minutes, and thicken it withthe yelks of two eggs, a gill of milk, a large spoonful of butter, andtwo of white flour, let the thickening be very smooth, shake the stewpan over the fire a few minutes, but do not let it boil lest the eggsand milk should curdle. 

 * * * * *

TO FRY CALF'S FEET. 

Prepare them as for the fricassee, dredge them well with flour and frythem a light brown, pour parsley and butter over, and garnish with friedparsley. 

 * * * * *

TO PREPARE RENNET. 

Take the stomach from the calf as soon as it is killed--do not wash it, but hang it in a dry cool place for four or five days; then turn itinside out, slip off all the curd nicely with the hand, fill it with alittle saltpetre mixed with the quantity of salt necessary, and lay itin a small stone pot, pour over it a small tea-spoonful of vinegar, andsprinkle a handful of salt over it, cover it closely and keep it foruse. You must not wash it--that would weaken the gastric juice, andinjure the rennet. After it has been salted six or eight weeks, cut offa piece four or five inches long, put it in a large mustard bottle, orany vessel that will hold about a pint and a half; put on it five gillsof cold water, and two gills of rose brandy--stop it very close, andshake it when you are going to use it: a table-spoonful of this issufficient for a quart of milk. It must be prepared in very coolweather, and if well done, will keep more than a year. 

 * * * * *

TO HASH A CALF'S HEAD. 

Boil the head till the meat is almost enough for eating; then cut it inthin slices, take three quarters of a pint of good gravy, and add half apint of white wine, half a nutmeg, two anchovies, a small onion stuckwith cloves, and a little mace; boil these up in the liquor for aquarter of an hour, then strain it and boil it up again; put in themeat, with salt to your taste, let it stew a little, and if you chooseit, you may add some sweetbreads, and make some forcemeat balls withveal; mix the brains with the yelks of eggs and fry them to lay for agarish. When the head is ready to be sent in, stir in a bit of butter. 

 * * * * *

TO BAKE A CALF'S HEAD. 

Divide the calf's head, wash it clean, and having the yelks of two eggswell beaten, wash the outside of the head all over with them, and onthat strew raspings of bread sifted, pepper, salt, nutmeg and macepowdered; also, the brains cut in pieces and dipped in thick butter, then cover the head with bits of butter, pour into the pan some whitewine and water, with as much gravy, and cover it close. Let it be bakedin a quick oven, and when it is served up, pour on some strong gravy, and garnish with slices of lemon, red beet root pickled, fried oystersand fried bread. 

 * * * * *

TO STUFF AND ROAST A CALF'S LIVER. 

Take a fresh calf's liver, and having made a hole in it with a largeknife run in lengthways, but not quite through, have ready a forcedmeat, or stuffing made of part of the liver parboiled, fat of baconminced very fine, and sweet herbs powdered; add to these some gratedbread and spice finely powdered, with pepper and salt. With thisstuffing fill the hole in the liver, which must be larded with fatbacon, and then roasted, flouring it well, and basting with butter tillit is enough. This is to be served up hot, with gravy sauce having alittle wine in it. 

 * * * * *

TO BROIL CALF'S LIVER. 

Cut it in slices, put over it salt and pepper; broil it nicely, and pouron some melted butter with chopped parsley after it is dished. 

 * * * * *

_ Directions for cleaning Calf's Head and Feet, for those who live inthe country and butcher their own meats. _

As soon as the animal is killed, have the head and feet taken off, washthem clean, sprinkle some pounded rosin all over the hairs, then dipthem in boiling water, take them instantly out, the rosin will dryimmediately, and they may be scraped clean with ease; the feet should besoaked in water three or four days, changing it daily; this will makethem very white. 

 * * * * *

LAMB. 

TO ROAST THE FORE-QUARTER, &c. 

The fore-quarter should always be roasted and served with mint sauce ina boat; chop the mint small and mix it with vinegar enough to make itliquid, sweeten it with sugar. 

The hind-quarter may be boiled or roasted, and requires mint sauce; itmay also be dressed in various ways. 

 * * * * *

BAKED LAMB. 

Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, sprinkle some pepper andsalt, add a few cloves of garlic, a pint of water and a dozen large ripetomatoes with the skins taken off, bake it but do not let it be burnt, thicken the gravy with a little butter and brown flour. 

 * * * * *

FRIED LAMB. 

Separate the leg from the loin, cut off the shank and boil the leg;divide the loin in chops, dredge and fry them a nice brown, lay the legin the middle of the dish, and put the chops around, pour over parsleyand butter, and garnish with fried parsley. 

The leg cut into steaks and the loin into chops will make a finefricassee, or cutlets. 

 * * * * *

TO DRESS LAMB'S HEAD AND FEET. 

Clean them very nicely, and boil them till tender, take off the fleshfrom the head with the eyes, also mince the tongue and heart, which mustbe boiled with the head; split the feet in two, put them with the piecesfrom the head and the mince, into a pint of good gravy, seasoned withpepper, salt, and tomato catsup, or ripe tomatoes: stew it till tender, thicken the gravy, and lay the liver cut in slices and broiled overit--garnish with crisp parsley and bits of curled bacon. 

 * * * * *

MUTTON. 

The saddle should always be roasted and garnished with scrapedhorse-radish. See general observations on roasting. Mutton is in thehighest perfection from August until Christmas, when it begins todecline in goodness. 

 * * * * *

BOILED LEG OF MUTTON. 

Cut off the shank, wrap the flank nicely round and secure it withskewers, dredge it well with flour, and put it on the fire in a kettleof cold water with some salt, and three or four heads of garlic, whichwill give it a delicately fine flavour; skin it well, and when nearlydone, take it from the fire and keep it hot and closely covered, thatthe steam may finish it; have carrots well boiled to put in the dishunder it, or turnips boiled, mashed smooth and stewed with a lump ofbutter and salt, lay the mutton on, and pour over it butter melted withsome flour in it, and a cup full of capers with some of the vinegar;shake them together over the fire till hot before you pour it on. 

 * * * * *

ROASTED LEG. 

Prepare it as for boiling, be very careful in spitting it, cover it withpaper and follow the directions for roasting, serve it up garnished withscraped horse-radish. 

 * * * * *

BAKED LEG OF MUTTON. 

Take the flank off, but leave all the fat, cut out the bone, stuff theplace with a rich forcemeat, lard the top and sides with bacon, put itin a pan with a pint of water, some chopped onion and cellery cut small, a gill of red wine, one of mushroom catsup and a tea-spoonful of currypowder, bake it and serve it up with the gravy, garnish with forcemeatballs fried. 

 * * * * *

STEAKS OF A LEG OF MUTTON. 

Cut off the flank, take out the bone, and cut it in large slices half aninch thick, sprinkle some salt and pepper, and broil it, pour over itnice melted butter with capers; a leg cut in the same way and dressed asdirected for veal cutlets, is very fine. It is also excellent whensalted as beef, and boiled, served up with carrots or turnips. 

A shoulder of mutton is best when roasted, but may be made into cutletsor in a harrico. 

 * * * * *

TO HARRICO MUTTON. 

Take the nicest part of the rack, divide it into chops, with one bone ineach, beat them flat, sprinkle salt and pepper on them, and broil themnicely; make a rich gravy out of the inferior parts, season it well withpepper, a little spice, and any kind of catsup you choose; whensufficiently done, strain it, and thicken it with butter and brownflour, have some carrots and turnips cut into small dice and boiled tilltender, put them in the gravy, lay the chops in and stew them fifteenminutes; serve them up garnished with green pickle. 

 * * * * *

MUTTON CHOPS. 

Cut the rack as for the harrico, broil them, and when dished, pour overthem a gravy made with two large spoonsful of boiling water, one ofmushroom catsup, a small spoonful of butter and some salt, stir it tillthe butter is melted, and garnish with horse-radish scraped. 

 * * * * *

BOILED BREAST OF MUTTON. 

Separate the joints of the brisket, and saw off the sharp ends of theribs, dredge it with flour, and boil it; serve it up covered withonions--see onion sauce. 

 * * * * *

BREAST OF MUTTON IN RAGOUT. 

Prepare the breast as for boiling, brown it nicely in the oven, have arich gravy well seasoned and thickened with brown flour, stew the muttonin it till sufficiently done, and garnish with forcemeat balls fried. 

 * * * * *

TO GRILL A BREAST OF MUTTON. 

Prepare it as before, score the top, wash it over with the yelk of anegg, sprinkle some salt, and cover it with bread crumbs, bake it, andpour caper sauce in the dish. It may also be roasted, the skin taken offand frothed nicely, serve it up with good gravy, and garnish withcurrent jelly cut in slices. 

The neck of mutton is fit only for soup, the liver is very good whenbroiled. 

 * * * * *

BOILED SHOULDER OF MUTTON. 

Put it in cold water with some salt, and boil it till tender; serve itup covered with onion sauce. 

 * * * * *

SHOULDER OF MUTTON WITH CELERY SAUCE. 

Wash and clean ten heads of celery, cut off the green tops and take offthe outside stalks, cut the heads in thin slices, boil them tender in alittle milk, just enough for gravy, add salt, and thicken it with aspoonful of butter and some white flour; boil the shoulder and pour thesauce over it. 

 * * * * *

ROASTED LOIN OF MUTTON. 

Cut the loin in four pieces, take off the skin, rub each piece withsalt, wash them with the yelk of an egg, and cover them thickly withbread crumbs, chopped parsley, pepper and salt; wrap them up securely inpaper, put them on a bird spit, and roast them; put a little brown gravyin the dish, and garnish with pickle. 

 * * * * *

PORK. 

TO CURE BACON. 

Hogs are in the highest perfection, from two and a half to four yearsold, and make the best bacon, when they do not weigh more than onehundred and fifty or sixty at farthest; they should be fed with corn, six weeks at least, before they are killed, and the shorter distancethey are driven to market, the better will their flesh be. To securethem against the possibility of spoiling, salt them before they getcold; take out the chine or back-bone from the neck to the tail, cut thehams, shoulders and middlings; take the ribs from the shoulders and theleaf fat from the hams: have such tubs as are directed for beef, rub alarge table spoonful of saltpetre on the inside of each ham, for someminutes, then rub both sides well with salt, sprinkle the bottom of thetub with salt, lay the hams with the skin downward, and put a good dealof salt between each layer; salt the shoulders and middlings in the samemanner, but less saltpetre is necessary; cut the jowl or chop from thehead, and rub it with salt and saltpetre. You should cut off the feetjust above the knee joint; take off the ears and nose, and lay them in alarge tub of cold water for souse. When the jowls have been in salt twoweeks, hang them up to smoke--do so with the shoulders and middlings atthe end of three weeks, and the hams at the end of four. If they remainlonger in salt they will be hard. Remember to hang the hams andshoulders with the hocks down, to preserve the juices. Make a good smokeevery morning, and be careful not to have a blaze; the smoke-houseshould stand alone, for any additional heat will spoil the meat. Duringthe hot weather, beginning the first of April, it should be occasionallytaken down, examined--rubbed with hickory ashes, and hung up again. 

The generally received opinion that saltpetre hardens meat, is entirelyerroneous:--it tends greatly to prevent putrefaction, but will not makeit hard; neither will laying in brine five or six weeks in cold weather, have that effect, but remaining in salt too long, will certainly drawoff the juices, and harden it. Bacon should be boiled in a largequantity of water, and a ham is not done sufficiently, till the bone onthe under part comes off with ease. New bacon requires much longerboiling than that which is old. 

 * * * * *

TO MAKE SOUSE. 

Let all the pieces you intend to souse, remain covered with cold watertwelve hours; then wash them out, wipe off the blood, and put them againin fresh water; soak them in this manner, changing the water frequently, and keeping it in a cool place, till the blood is drawn away; scrape andclean each piece perfectly nice, mix some meal with water, add salt toit, and boil your souse gently, until you can run a straw into the skinwith ease. Do not put too much in the pot, for it will boil to piecesand spoil the appearance. The best way is to boil the feet in one pot, the ears and nose in another, and the heads in a third; these should beboiled till you can take all the bones out; let them get cold, seasonthe insides with pepper, salt, and a little nutmeg; make it in a tightroll, sew it up close in a cloth, and press it lightly. Mix some moremeal and cold water, just enough to look white; add salt, and one-fourthof vinegar; put your souse in different pots, and keep it well coveredwith this mixture, and closely stopped. It will be necessary to renewthis liquor every two or three weeks. Let your souse get quite coldafter boiling, before you put it in the liquor, and be sure to use palecoloured vinegar, or the souse will be dark. Some cooks singe the hairfrom the feet, _etcetera_, but this destroys the colour: good souse willalways be white. 

 * * * * *

TO ROAST A PIG. 

The pig must be very fat, nicely cleaned, and not too large to lie inthe dish; chop the liver fine and mix it with crumbs of bread, choppedonion and parsley, with pepper and salt, make it into a paste withbutter and an egg, stuff the body well with it, and sew it up, spit it, and have a clear fire to roast it; baste with salt and water at first, then rub it frequently with a lump of lard wrapped in a piece of cleanlinen; this will make it much more crisp than basting it from thedripping pan. When the pig is done, take off the head, separate the facefrom the chop, cut both in two and take off the ears, take out thestuffing, split the pig in two parts lengthways, lay it in the dish withthe head, ears, and feet, which have been cut off, placed on each side, put the stuffing in a bowl with a glass of wine, and as much dripping aswill make it sufficiently liquid, put some of it under the pig, andserve the rest in a boat. 

 * * * * *

TO BARBECUE SHOTE. [1]

This is the name given in the southern states to a fat young hog, which, when the head and feet are taken off, and it is cut into four quarters, will weigh six pounds per quarter. Take a fore-quarter, make severalincisions between the ribs, and stuff it with rich forcemeat; put it ina pan with a pint of water, two cloves of garlic, pepper, salt, twogills of red wine, and two of mushroom catsup, bake it, and thicken thegravy with batter and brown flour; it must be jointed, and the ribs cutacross before it is cooked; or it cannot be carved well; lay it in thedish with the ribs uppermost; if it be not sufficiently brown, add alittle burnt sugar to the gravy, garnish with balls. 

 * * * * *

TO ROAST A FORE-QUARTER OF SHOTE. 

Joint it for the convenience of carving, roast it before a brisk fire;when done, take the skin off, dredge and froth it, put a little meltedbutter with some caper vinegar over it, or serve it with mint sauce. 

 * * * * *

TO MAKE SHOTE CUTLETS. 

Take the skin from the hind-quarter, and cut it in pieces, prepare themin the way directed for veal cutlets, make a little nice gravy with theskin and the scraps of meat left, thicken it with butter and brownflour, and season it in any way you like. 

 * * * * *

TO CORN SHOTE. 

Rub a hind-quarter with saltpetre and common salt, let it lie ten days, then boil it, and put either carrots or parsnips under it. 

 * * * * *

SHOTE'S HEAD. 

Take out the brains, and boil the head till quite tender, cut the heartand liver from the harslet, and boil the feet with the head; cut all themeat from the head in small pieces, mince the tongue and chop the brainssmall, take some of the water the head was boiled in, season it withonion, parsley and thyme, all chopped fine, add any kind ofcatsup--thicken it with butter and brown flour, stew the whole in itfifteen minutes, and put it in the dish: have the heart roasted to putin the middle, lay the broiled liver around, and garnish it with greenpickle. 

 * * * * *

LEG OF PORK WITH PEASE PUDDING. 

Boil a small leg of pork that has been sufficiently salted, score thetop and serve it up; the pudding must be in a separate dish; get smalldelicate pease, wash them well, and tie them in a cloth, allowing alittle room for swelling, boil them with the pork, then mash and seasonthem, tie them up again and finish boiling it; take care not to breakthe pudding in turning it out. 

 * * * * *

STEWED CHINE. 

Take the neck chine, rub it well with salt, lay it in a pan, put it in apint of water, and fill it up with sweet potatos nicely washed, but notpeeled, cover it close and bake it till done; serve it up with thepotatos, put a little of the gravy in the dish. 

 * * * * *

TO TOAST A HAM. 

Boil it well, take off the skin, and cover the top thickly with breadcrumbs, put it in an oven to brown, and serve it up. 

 * * * * *

TO STUFF A HAM. 

Take a well smoked ham, wash it very clean, make incisions all over thetop two inches deep, stuff them quite full with parsley chopped smalland some pepper, boil the ham sufficiently; do not take off the skin. Itmust be eaten cold. 

 * * * * *

SOUSED FEET IN RAGOUT. 

Split the feet in two, dredge them with flour and fry them a nice brown;have some well seasoned gravy thickened with brown flour and butter;stew the feet in it a few minutes. 

 * * * * *

TO MAKE SAUSAGES. 

Take the tender pieces of fresh pork, chop them exceedingly fine--chopsome of the leaf fat, and put them together in the proportion of threepounds of pork to one of fat, season it very high with pepper and salt, add a small quantity of dried sage rubbed to a powder, have the skinsnicely prepared, fill them and hang them in a dry place. Sausages areexcellent made into cakes and fried, but will not keep so well as inskins. 

 * * * * *

TO MAKE BLACK PUDDINGS. 

Catch the blood as it runs from the hog, stir it continually till coldto prevent its coagulating; when cold thicken it with boiled rice oroatmeal, add leaf fat chopped small, pepper, salt, and any herbs thatare liked, fill the skins and smoke them two or three days; they must beboiled before they are hung up, and prick them with a fork to keep themfrom bursting. 

 * * * * *

A SEA PIE. 

Lay at the bottom of a small Dutch oven some slices of boiled pork orsalt beef, then potatos and onions cut in slices, salt, pepper, thymeand parsley shred fine, some crackers soaked, and a layer of fowls cutup, or slices of veal; cover them with a paste not too rich, put anotherlayer of each article, and cover them with paste until the oven is full;put a little butter between each layer, pour in water till it reachesthe top crust, to which you must add wine, catsup of any kind youplease, and some pounded cloves; let it stew until there is just gravyenough left; serve it in a deep dish and pour the gravy on. 

 * * * * *

TO MAKE PASTE FOR THE PIE. 

Pour half a pound of butter or dripping, boiling hot, into a quart offlour, add as much water as will make it a paste, work it and roll itwell before you use it. It is quite a savoury paste. 

 * * * * *

BOLOGNA SAUSAGES. 

Take one pound of bacon--fat and lean, one ditto veal, do. , pork, do. , suet, chop all fine, season highly: fill the skins, prick and boil theman hour, and hang them to dry--grated bread or boiled rice may be added:clean the skins with salt and vinegar. 

 * * * * *

FISH. 

TO CURE HERRINGS. 

The best method for preserving herrings, and which may be followed withease, for a small family, is to take the brine left of your winter stockfor beef, to the fishing place, and when the seine is hauled, to pickout the largest herrings, and throw them alive into the brine; let themremain twenty-four hours, take them out and lay them on sloping planks, that the brine may drain off; have a tight barrel, put some coarse alumsalt at the bottom, then put in a layer of herrings--take care not tobruise them; sprinkle over it alum salt and some saltpetre, then fish, salt, and saltpetre, till the barrel is full; keep a board over it. Should they not make brine enough to cover them in a few weeks, you mustadd some, for they will be rusty if not kept under brine. The propertime to salt them is when they are quite fat: the scales will adhereclosely to a lean herring, but will be loose on a fat one--the former isnot fit to be eaten. Do not be sparing of salt when you put them up. When they are to be used, take a few out of brine, soak them an hour ortwo, scale them nicely, pull off the gills, and the only entrail theyhave will come with them; wash them clean and hang them up to dry. Whento be broiled, take half a sheet of white paper, rub it over withbutter, put the herring in, double the edges securely, and broil withoutburning it. The brine the herrings drink before they die, has awonderful effect in preserving their juices: when one or two years old, they are equal to anchovies. 

 * * * * *

TO BAKE STURGEON. 

Get a piece of sturgeon with the skin on, the piece next to the tail, scrape it well, cut out the gristle, and boil it about twenty minutes totake out the oil; take it up, pull off the large scales, and when cold, stuff it with forcemeat, made of bread crumbs, butter, chopped parsley, pepper and salt, put it in a Dutch oven just large enough to hold it, with a pint and a half of water, a gill of red wine, one of mushroomcatsup, some salt and pepper, stew it gently till the gravy is reducedto the quantity necessary to pour over it; take up your sturgeoncarefully, thicken the gravy with a spoonful of butter rubbed into alarge one of brown flour;--see that it is perfectly smooth when you putit in the dish. 

 * * * * *

TO MAKE STURGEON CUTLETS. 

The tail piece is the best; skin it and cut off the gristle, cut it intoslices about half an inch thick, sprinkle over them pepper and salt, dredge them with flour, and fry them a nice light brown; have ready apint of good gravy, seasoned with catsup, wine, and a little poundedcloves, and thickened with brown flour and butter; when the cutlets arecold, put them into the gravy and stew them a few minutes; garnish thedish with nice forcemeat balls and parsley fried crisp. 

 * * * * *

STURGEON STEAKS. 

Cut them as for the cutlets, dredge them, and fry them nicely; dish themquickly lest they get cold; pour over melted butter with choppedparsley, and garnish with fried parsley. 

 * * * * *

TO BOIL STURGEON. 

Leave the skin on, which must be nicely scraped, take out the gristle, rub it with salt, and let it lie an hour, then put it on in cold waterwith some salt and a few cloves of garlic; it must be dredged with flourbefore it is put into the water, skim it carefully, and when dished, pour over it melted butter with chopped parsley, a large spoonful ofmushroom catsup, one of lemon pickle, and one of pepper vinegar; sendsome of it to table in a sauce boat;--the sturgeon being a dry fish, rich sauce is necessary. 

 * * * * *

TO BAKE A SHAD. 

The shad is a very indifferent fish unless it be large and fat; when youget a good one, prepare it nicely, put some forcemeat inside, and lay itat full length in a pan with a pint of water, a gill of red wine, one ofmushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic, and six cloves: stew it gently till the gravy is sufficiently reduced;there should always be a fish-slice with holes to lay the fish on, forthe convenience of dishing without breaking it; when the fish is takenup, slip it carefully into the dish; thicken the gravy with butter andbrown flour, and pour over it. 

 * * * * *

TO BOIL A SHAD. 

Get a nice fat shad, fresh from the water, that the skin may not crackin boiling, put it in cold water on a slice, in a kettle of properlength, with a wine glass of pale vinegar, salt, a little garlic, and abundle of parsley; when it is done, drain all the water from the fish, lay it in the dish, and garnish with scraped horse-radish; have a sauceboat of nice melted butter, to mix with the different catsups, as tasteshall direct. 

 * * * * *

TO ROAST A SHAD. 

Fill the cavity with good forcemeat, sew it up, and tie it on a board ofproper size, cover it with bread crumbs, with some salt and pepper, setit before the fire to roast; when done on one side, turn it, tie itagain, and when sufficiently done, pull out the thread, and serve it upwith butter and parsley poured over it. 

 * * * * *

TO BROIL A SHAD. 

Separate one side from the back-bone, so that it will lie open withoutbeing split in two; wash it clean, dry it with a cloth, sprinkle somesalt and pepper on it, and let it stand till you are ready to broil it;have the gridiron hot and well greased, broil it nicely, and pour overit melted butter. 

 * * * * *

TO BOIL ROCK FISH. 

The best part of the rock is the head and shoulders--clean it nicely, put it into the fish kettle with cold water and salt, boil it gently andskim it well; when done, drain off the water, lay it in the dish, andgarnish with scraped horse-radish; have two boats of tatter nicelymelted with chopped parsley, or for a change, you may have anchovybutter; the roe and liver should be fried and served in separate dishes. If any of the rock be left, it will make a delicious dish nextday;--pick it in small pieces, put it in a stew pan with a gill ofwater, a good lump of butter, some salt, a large spoonful of lemonpickle, and one of pepper vinegar--shake it over the fire till perfectlyhot, and serve it up. It is almost equal to stewed crab. 

 * * * * *

TO FRY PERCH. 

Clean the fish nicely, but do not take out the roes, dry them on acloth, sprinkle some salt, and dredge them with flour, lay themseparately on a board; when one side is dry, turn them, sprinkle saltand dredge the other side; be sure the lard boils when you put the fishin, and fry them with great care; they should be a yellowish brown whendone. Send melted butter or anchovy sauce in a boat. 

 * * * * *

TO PICKLE OYSTERS. 

Select the largest oysters, drain off their liquor, and wash them inclean water; pick out the pieces of shells that may be left, put them ina stew pan with water proportioned to the number of oysters, some salt, blades of mace, and whole black pepper; stew them a few minutes, thenput them in a pot, and when cold, add as much pale vinegar as will givethe liquor an agreeable acid. 

 * * * * *

TO MAKE A CURRY OF CATFISH. 

Take the white channel catfish, cut off their heads, skin and cleanthem, cut them in pieces four inches long, put as many as will besufficient for a dish into a stew pan with a quart of water, two onions, and chopped parsley; let them stew gently till the water is reduced tohalf a pint, take the fish out and lay them on a dish, cover them tokeep them hot, rub a spoonful of butter into one of flour, add a largetea-spoonful of curry powder, thicken the gravy with it, shake it overthe fire a few minutes, and pour it over the fish; be careful to havethe gravy smooth. 

 * * * * *

TO DRESS A COD'S HEAD AND SHOULDERS. 

Take out the gills and the blood from the bone, wash the head veryclean, rub over it a little salt, then lay it on your fish plate; throwin the water a good handful of salt, with a glass of vinegar, then putin the fish, and let it boil gently half an hour; if it is a large one, three quarters; take it up very carefully, strip the skin nicely off, set it before a brisk fire, dredge it all over with flour, and baste itwell with butter; when the froth begins to rise, throw over it some veryfine white bread crumbs; you must keep basting it all the time to makeit froth well; when it is a fine light brown, dish it up, and garnish itwith a lemon cut in slices, scraped horse-radish, barberries, a fewsmall fish fried and laid around it, or fried oysters--cut the roe andliver in slices, and lay over it a little of the lobster out of thesauce in lumps, and then serve it up. 

 * * * * *

TO MAKE SAUCE FOR THE COD'S HEAD. 

Take a lobster, if it be alive, stick a skewer in the rent of the tail, (to keep the water out, ) throw a handful of salt in the water; when itboils, put in the lobster, and boil it half an hour; if it has spawn onit, pick them off, and pound them exceedingly fine in a marble mortar, and put them into half a pound of good melted butter, then take the meatout of the lobster, pull it in bits, and put it in your butter, with ameat spoonful of lemon pickle, and the same of walnut catsup, a slice oflemon, one or two slices of horse-radish, a little beaten mace, salt andcayenne to your taste; boil them one minute, then take out thehorse-radish and lemon, and serve it up in your sauce boat. 

N. B. If you cannot get lobsters, you may make shrimp, cockle, or musclesauce, the same way; if there can be no shell fish got, you then may addtwo anchovies cut small, a spoonful of walnut liquor, a large onionstuck with cloves--strain and put it in the sauce boat. 

 * * * * *

TO DRESS A SALT COD. 

Steep your salt fish in water all night, with a glass of vinegar; itwill take out the salt, and make it taste like fresh fish; the next dayboil it; when it is enough take off the skin, pull it in fleaks intoyour dish, then pour egg sauce over it, or parsnips boiled and beatfine, with butter and cream; send it to the table on a water plate, forit will soon grow cold. 

 * * * * *

MATELOTE OF ANY KIND OF FIRM FISH. 

Cut the fish in pieces six inches long, put it in a pot with onion, parsley, thyme, mushrooms, a little spice, pepper and salt--add red wineand water enough for gravy, set it on a quick fire and reduce itone-third, thicken with a spoonful of butter and two of flour; put it ina dish with bits of bread fried in butter, and pour the gravy over it. 

 * * * * *

CHOWDER, A SEA DISH. 

Take any kind of firm fish, cut it in pieces six inches long, sprinklesalt and pepper over each piece, cover the bottom of a small Dutch ovenwith slices of salt pork about half boiled, lay in the fish, strewing alittle chopped onion between; cover with crackers that have been soakedsoft in milk, pour over it two gills of white wine, and two of water;put on the top of the oven, and stew it gently about an hour; take itout carefully, and lay it in a deep dish; thicken the gravy with alittle flour and a spoonful of butter, add some chopped parsley, boil ita few minutes, and pour it over the fish--serve it up hot. 

 * * * * *

TO PICKLE STURGEON. 

The best sturgeons are the small ones, about four feet long without thehead, and the best part is the one near the tail. After the sturgeon issplit through the back bone, take a piece with the skin on, which isessential to its appearance and goodness, cut off the gristle, scrapethe skin well, wash it, and salt it--let it lie twenty-four hours, wipeoff the salt, roll it, and tie it around with twine, put it on in a gooddeal of cold water, let it boil till you can run a straw easily into theskin, take it up, pull off the large scales, and when cold, put it in apot, and cover it with one part vinegar, and two of salt and water; keepit closely stopped, and when served, garnish with green fennel. 

 * * * * *

TO CAVEACH FISH. 

Cut the fish in pieces the thickness of your hand, wash it and dry it ina cloth, sprinkle on some pepper and salt, dredge it with flour, and fryit a nice brown; when it gets cold, put it in a pot with a littlechopped onion between the layers, take as much vinegar and water as willcover it, mix with it some oil, pounded mace, and whole black pepper, pour it on, and stop the pot closely. This is a very convenient article, as it makes an excellent and ready addition to a dinner or supper. Whenserved up, it should be garnished with green fennel, or parsley. 

 * * * * *

TO DRESS COD FISH. 

Boil the fish tender, pick it from the bones, take an equal quantity ofIrish potatos, or parsnips boiled and chopped, and the same of onionswell boiled; add a sufficiency of melted butter, some grated nutmeg, pepper, and salt, with a little brandy or wine; rub them in a mortartill well mixed; if too stiff, liquify it with cream or thickened milk, put paste in the bottom of a dish, pour in the fish, and bake it. Forchange, it may be baked in the form of patties. 

 * * * * *

COD FISH PIE. 

Soak the fish, boil it and take off the skin, pick the meat from thebones, and mince it very fine; take double the quantity of your fish, ofstale bread grated; pour over it as much new milk, boiling hot, as willwet it completely, add minced parsley, nutmeg, pepper, and made mustard, with as much melted butter as will make it sufficiently rich; thequantity must be determined by that of the other ingredients--beat thesetogether very well, add the minced fish, mix it all, cover the bottom ofthe dish with good paste, pour the fish in, put on a lid and bake it. 

 * * * * *

TO DRESS ANY KIND OF SALTED FISH. 

Take the quantity necessary for the dish, wash them, and lay them infresh water for a night; then put them on the tin plate with holes, andplace it in the fish kettle--sprinkle over it pounded cloves and pepper, with four cloves of garlic; put in a bundle of sweet herbs and parsley, a large spoonful of tarragon, and two of common vinegar, with a pint ofwine; roll one quarter of a pound of butter in two spoonsful of flour, cut it in small pieces, and put it over the fish--cover it closely, andsimmer it over a slow fire half an hour; take the fish out carefully, and lay it in the dish, set it over hot water, and cover it till thegravy has boiled a little longer--take out the garlic and herbs, pour itover the fish, and serve it up. It is very good when eaten cold withsalad, garnished with parsley. 

 * * * * *

TO FRICASSEE COD SOUNDS AND TONGUES. 

Soak them all night in fresh water, take off the skins, cut them in twopieces, and boil them in milk and water till quite tender, drain them ina colander, and season with nutmeg, pepper, and a little salt--take asmuch new milk as will make sauce for it, roll a good lump of butter inflour, melt it in the milk, put the fish in, set it over the fire, andstir it till thick enough, and serve it up. 

 * * * * *

AN EXCELLENT WAY TO DRESS FISH. 

Dredge the fish well with flour, sprinkle salt and pepper on them, andfry them a nice brown; set them by to get cold; put a quarter of a poundof butter in a frying pan; when it boils, fry tomatos with the skinstaken off, parsley nicely picked, and a very little chopped onion; whendone, add as much water as will make sauce for the fish--season it withpepper, salt, and pounded cloves; add some wine and mushroom catsup, putthe fish in, and when thoroughly heated, serve it up. 

 * * * * *

FISH A-LA-DAUB. 

Boil as many large white perch as will be sufficient for the dish; donot take off their heads, and be careful not to break their skins; whencold, place them in the dish, and cover them with savoury jelly broken. A nice piece of rock-fish is excellent done in the same way. 

 * * * * *

FISH IN JELLY. 

Fill a deep glass dish half full of jelly--have as many smallfish-moulds as will lie conveniently in it fill them with blanc mange;when they are cold, and the jelly set, lay them on it, as if going indifferent directions; put in a little more jelly, and let it get cold, to keep the fish in their places--then fill the dish so as to coverthem. The jelly should be made of hog's feet, very light coloured, andperfectly transparent. 

 * * * * *

TO MAKE EGG SAUCE FOR A SALT COD. 

Boil four eggs hard, first half chop the white, then put in the yelks, and chop them both together, but not very small; put them into half apound of good melted butter, and let it boil up--then pour it on thefish. 

 * * * * *

TO DRESS COD SOUNDS. 

Steep your sounds as you do the salt cod, and boil them in a largequantity of milk and water; when they are very tender and white, takethem up, and drain the water out and skin them; then pour the egg sauceboiling hot over them, and serve them up. 

 * * * * *

TO STEW CARP. 

Gut and scale your fish, wash and dry them well with a clean cloth, dredge them with flour, fry them in lard until they are a light brown, and then put them in a stew pan with half a pint of water, and half apint of red wine, a meat spoonful of lemon pickle, the same of walnutcatsup, a little mushroom powder and cayenne to your taste, a largeonion stuck with cloves, and a slick of horse-radish; cover your panclose up to keep in the steam; let them stew gently over a stove fire, till the gravy is reduced to just enough to cover your fish in the dish;then take the fish out, and put them on the dish you intend for thetable, set the gravy on the fire, and thicken it with flour, and a largelump of butter; boil it a little, and strain it over your fish; garnishthem with pickled mushrooms and scraped horse-radish, and send them tothe table. 

 * * * * *

TO BOIL EELS. 

Clean the eels, and cut off their heads, dry them, and turn them roundon your fish plate, boil them in salt and water, and make parsley saucefor them. 

 * * * * *

TO PITCHCOCK EELS. 

Skin and wash your eels, then dry them with a cloth, sprinkle them withpepper, salt, and a little dried sage, turn them backward and forward, and skewer them; rub a gridiron with beef suet, broil them a nice brown, put them on a dish with good melted butter, and lay around friedparsley. 

 * * * * *

TO BROIL EELS. 

When you have skinned and cleansed your eels as before, rub them withthe yelk of an egg, strew over them bread crumbs, chopped parsley, sage, pepper, and salt; baste them well with butter, and set them in adripping pan; serve them up with parsley and butter for sauce. 

 * * * * *

TO SCOLLOP OYSTERS. 

When the oysters are opened, put them in a bowl, and wash them out oftheir own liquor; put some in the scollop shells, strew over them a fewbread crumbs, and lay a slice of butter on them, then more oysters, bread crumbs, and a slice of butter on the top; put them into a Dutchoven to brown, and serve them up in the shells. 

 * * * * *

TO FRY OYSTERS. 

Take a quarter of a hundred of large oysters, wash them and roll them ingrated bread, with pepper and salt, and fry them a light brown; if youchoose, you may add a little parsley, shred fine. They are a propergarnish for calves' head, or most made dishes. 

 * * * * *

TO MAKE OYSTER LOAVES. 

Take little round loaves, cut off the tops, scrape out all the crumbs, then put the oysters into a stew pan with the crumbs that came out ofthe loaves, a little water, and a good lump of butter; stew themtogether ten or fifteen minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of crust carefully on again, set them inthe oven to crisp. Three are enough for a side dish. 

 * * * * *

POULTRY, &c. 

TO ROAST A GOOSE. 

Chop a few sage leaves and two onions very fine, mix them with a goodlump of butter, a tea-spoonful of pepper, and two of salt, put it in thegoose, then split it, lay it down, and dust it with flour; when it isthoroughly hot, baste it with nice lard; if it be a large one, it willrequire an hour and a half, before a good clear fire; when it is enough, dredge and baste it, pull out the spit, and pour in a little boilingwater. 

 * * * * *

TO MAKE SAUCE FOR A GOOSE. 

Pare, core and slice some apples; put them in a sauce pan, with as muchwater as will keep them from burning, set them over a very slow fire, keep them closely covered till reduced to a pulp, then put in a lump ofbutter, and sugar to your taste, beat them well, and send them to thetable in a china bowl. 

 * * * * *

TO BOIL DUCKS WITH ONION SAUCE. 

Scald and draw your ducks, put them in warm water for a few minutes, then take them out and put them in an earthen pot; pour over them a pintof boiling milk, and let them lie in it two or three hours; when youtake them out, dredge them well with flour, and put them in a copper ofcold water; put on the cover, let them boil slowly twenty minutes, thentake them out, and smother them with onion sauce. 

 * * * * *

TO MAKE ONION SAUCE. 

Boil eight or ten large onions, change the water two or three timeswhile they are boiling; when enough, chop them on a board to keep them agood colour, put them in a sauce pan with a quarter of a pound of butterand two spoonsful of thick cream; boil it a little, and pour it over theducks. 

 * * * * *

TO ROAST DUCKS. 

When you have drawn the ducks, shred one onion and a few sage leaves, put them into the ducks with pepper and salt, spit and dust them withflour, and baste them with lard; if your fire be very hot, they willroast in twenty minutes; and the quicker they are roasted, the betterthey will taste. Just before you take them from the spit, dust them withflour and baste them. Get ready some gravy made of the gizzards andpinions, a large blade of mace, a few pepper corns, a spoonful ofcatsup, a tea-spoonful of lemon pickle; strain it and pour it on theducks, and send onion sauce in a boat. 

 * * * * *

TO BOIL A TURKEY WITH OYSTER SAUCE. 

Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg, pepper and salt to your taste, mix it up into a light forcemeat with aquarter of a pound of butter, a spoonful or two of cream, and threeeggs; stuff the craw with it, and make the rest into balls and boilthem; sew up the turkey, dredge it well with flour, put it in a kettleof cold water, cover it, and set it over the fire; as the scum begins torise, take it off, let it boil very slowly for half an hour, then takeoff your kettle and keep it closely covered; if it be of a middle size, let it stand in the hot water half an hour, the steam being kept in, will stew it enough, make it rise, keep the skin whole, tender, and verywhite; when you dish it, pour on a little oyster sauce, lay the ballsround, and serve it up with the rest of the sauce in a boat. 

N. B. Set on the turkey in time, that it may stew as above; it is thebest way to boil one to perfection. Put it over the fire to heat, justbefore you dish it up. 

 * * * * *

TO MAKE SAUCE FOR A TURKEY. 

As you open the oysters, put a pint into a bowl, wash them out of theirown liquor, and put them in another bowl; when the liquor has settled, pour it off into a sauce pan with a little white gravy, and atea-spoonful of lemon pickle--thicken it with flour and a good lump ofbutter; boil it three or four minutes, put in a spoonful of good cream, add the oysters, keep shaking them over the fire till they are quitehot, but don't let them boil, for it will make them hard and appearsmall. 

 * * * * *

TO ROAST A TURKEY. 

Make the forcemeat thus: take the crumb of a loaf of bread, a quarter ofa pound of beef suet shred fine, a little sausage meat or veal scrapedand pounded very fine, nutmeg, pepper, and salt to your taste; mix itlightly with three eggs, stuff the craw with it, spit it, and lay itdown a good distance from the fire, which should be clear and brisk;dust and baste it several times with cold lard; it makes the frothstronger than basting it with the hot out of the dripping pan, and makesthe turkey rise better; when it is enough, froth it up as before, dishit, and pour on the same gravy as for the boiled turkey, or bread sauce;garnish with lemon and pickles, and serve it up; if it be of a middlesize, it will require one hour and a quarter to roast. 

 * * * * *

TO MAKE SAUCE FOR A TURKEY. 

Cut the crumb of a loaf of bread in thin slices, and put it in coldwater with a few pepper corns, a little salt and onion--then boil ittill the bread is quite soft, beat it well, put in a quarter of a poundof butter, two spoonsful of thick cream, and put it in the dish with theturkey. 

 * * * * *

TO BOIL FOWLS. 

Dust the fowls well with flour, put them in a kettle of cold water, cover it close, set it on the fire; when the scum begins to rise, takeit off, let them boil very slowly for twenty minutes, then take themoff, cover them close, and the heat of the water will stew them enoughin half an hour; it keeps the skin whole, and they will be both whiterand plumper than if they had boiled fast; when you take them up, drainthem, and pour over them white sauce or melted butter. 

 * * * * *

TO MAKE WHITE SAUCE FOR FOWLS. 

Take a scrag of veal, the necks of fowls, or any bits of mutton or vealyou have; put them in a sauce pan with a blade or two of mace, a fewblack pepper corns, one anchovy, a head of celery, a bunch of sweetherbs, a slice of the end of a lemon; put in a quart of water, cover itclose, let it boil till it is reduced to half a pint, strain it, andthicken it with a quarter of a pound of butter mixed with flour, boil itfive or six minutes, put in two spoonsful of pickled mushrooms, mix theyelks of two eggs with a tea cup full of good cream and a littlenutmeg--put it in the sauce, keep shaking it over the fire, but don'tlet it boil. 

 * * * * *

FRICASSEE OF SMALL CHICKENS. 

Take off the legs and wings of four chickens, separate the breasts fromthe backs, cut off the necks and divide the backs across, clean thegizzards nicely, put them with the livers and other parts of thechicken, after being washed clean, into a sauce pan, add pepper, salt, and a little mace, cover them with water, and stew them tilltender--then take them out, thicken half a pint of the water with twotable spoonsful of flour rubbed into four ounces of butter, add half apint of new milk, boil all together a few minutes, then add a gill ofwhite wine, stirring it in carefully that it may not curdle; put thechickens in, and continue to shake the pan until they are sufficientlyhot, and serve them up. 

 * * * * *

TO ROAST LARGE FOWLS. 

Take the fowls when they are ready dressed, put them down to a goodfire, dredge and baste them well with lard; they will be near an hour inroasting; make a gravy of the necks and gizzards, strain it, put in aspoonful of brown flour; when you dish them, pour on the gravy, andserve them up with egg sauce in a boat. 

 * * * * *

TO MAKE EGG SAUCE. 

Boil four eggs for ten minutes, chop half the whites, put them with theyelks, and chop them both together, but not very fine; put them into aquarter of a pound of good melted butter, and put it in a boat. 

 * * * * *

TO BOIL YOUNG CHICKENS. 

Put the chickens in scalding water; as soon as the feathers will slipoff, take them out, or it will make the skin hard and break: when youhave drawn them, lay them in skimmed milk for two hours, then truss anddust them well with flour, put them in cold water, cover them close, setthem over a very slow fire, take off the scum, let them boil slowly forfive or six minutes, take them off the fire, keep them closely coveredin the water for half an hour, it will stew them enough; when you aregoing to dish them, set them over the fire to make them hot, drain them, and pour over white sauce made the same way as for the boiled fowls. 

 * * * * *

TO ROAST YOUNG CHICKENS. 

When you kill young chickens, pluck them very carefully, truss and putthem down to a good fire, dredge and baste them with lard; they willtake a quarter of an hour in roasting; froth them up, lay them on thedish, pour butter and parsley on, and serve them up hot. 

 * * * * *

FRIED CHICKENS. 

Cut them up as for the fricassee, dredge them well with flour, sprinklethem with salt, put them into a good quantity of boiling lard, and frythem a light brown; fry small pieces of mush and a quantity of parsleynicely picked, to be served in the dish with the chickens; take half apint of rich milk, add to it a small bit of butter, with pepper, salt, and chopped parsley; stew it a little, and pour it over the chickens, and then garnish with the fried parsley. 

 * * * * *

TO ROAST WOODCOCKS OR SNIPES. 

Pluck, but do not draw them, put them on a small spit, dredge and bastethem well with lard, toast a few slices of bread, put them on a cleanplate, and set it under the birds while they are roasting; if the firebe good, they will take about ten minutes; when you take them from thespit, lay them upon the toasts on the dish, pour melted butter roundthem, and serve them up. 

 * * * * *

TO ROAST WILD DUCKS OR TEAL. 

When the ducks are ready dressed, put in them a small onion, pepper, salt, and a spoonful of red wine; if the fire be good, they will roastin twenty minutes; make gravy of the necks and gizzards, a spoonful ofred wine, half an anchovy, a blade or two of mace, one onion, and alittle cayenne pepper; boil it till it is wasted to half a pint, strainit through a hair sieve, and pour it on the ducks--serve them up withonion sauce in a boat; garnish the dish with raspings of bread. 

 * * * * *

TO BOIL PIGEONS. 

Scald the pigeons, draw them, take the craw out, wash them in severalwaters, cut off the pinions, turn the legs under the wings, dredge them, and put them in soft cold water; boil them slowly a quarter of an hour, dish them up, pour over them good melted butter, lay round a littlebrocoli in bunches, and send butter and parsley in a boat. 

 * * * * *

TO ROAST PIGEONS. 

When you have dressed your pigeons as before, roll a good lump of butterin chopped parsley, with pepper and salt, put it in your pigeons, spit, dust and baste them; if the fire be good, they will roast in twentyminutes; when they are through, lay round them bunches of asparagus, with parsley and butter for sauce. 

 * * * * *

TO ROAST PARTRIDGES OR ANY SMALL BIRDS. 

Lard them with slips of bacon, put them on a skewer, tie it to the spitat both ends, dredge and baste them, let them roast ten minutes, takethe grated crumb of half a loaf of bread, with a piece of butter, thesize of a walnut, put it in a stew pan, and shake it over a gentle firetill it is of a light brown, lay it between your birds, and pour overthem a little melted butter. 

 * * * * *

TO BROIL RABBITS. 

When you have cased the rabbits, skewer them with their heads straightup, the fore-legs brought down, and the hind-legs straight; boil themthree quarters of an hour at least, then smother them with onion sauce, made the same as for boiled ducks, and serve them up. 

 * * * * *

TO ROAST RABBITS. 

When you have cased the rabbits, skewer their heads with their mouthsupon their backs, stick their fore-legs into their ribs, skewer thehind-legs doubled, then make a pudding for them of the crumb of half aloaf of bread, a little parsley, sweet marjoram and thyme, all shredfine, nutmeg, salt and pepper to your taste, mix them up into a lightstuffing, with a quarter of a pound of butter, a little good cream, andtwo eggs; put it into the body, and sew them up; dredge and baste themwell with lard, roast them near an hour, serve them up with parsley andbutter for sauce, chop the livers, and lay them in lumps round the edgeof the dish. 

 * * * * *

TO STEW WILD DUCKS. 

Having prepared the fowls, rub the insides with salt, pepper, and alittle powdered cloves; put a shallot or two with a lump of butter inthe body of each, then lay them in a pan that will just hold them, putting butter under and over them, with vinegar and water, and addpepper, salt, lemon peel, and a bunch of sweet herbs; then cover the panclose, and let them stew till done--pass the liquor through a sieve, pour it over the ducks, and serve them up hot, with a garnish of lemonsliced, and raspings of bread fried. The same way may teal, &c. Bedressed. 

 * * * * *

TO DRESS DUCKS WITH JUICE OF ORANGES. 

The ducks being singed, picked, and drawn, mince the livers with alittle scraped bacon, some butter, green onions, sweet herbs andparsley, seasoned with salt, pepper, and mushrooms; these being allminced together, put them into the bodies of the ducks, and roast them, covered with slices of bacon, and wrapped up in paper; then put a littlegravy, the juice of an orange, a few shallots minced, into a stew pan, and shake in a little pepper; when the ducks are roasted, take off thebacon, dish them, and pour your sauce with the juice of oranges overthem, and serve them up hot. 

 * * * * *

TO DRESS DUCKS WITH ONIONS. 

Stuff the ducks as before, cut the roots off small onions, blanch themin scalding water, then pick and put them into a stew pan with a littlegravy, set them over a gentle fire, and let them simmer; when they aredone, thicken them with cream and flour, and when the ducks are roasted, dish them, pour the ragout of onions over, and serve them up hot. 

 * * * * *

TO ROAST A CALF'S HEAD. 

Wash and pick the head very nicely; having taken out the brains andtongue, prepare a good quantity of forced meat, with veal and suet wellseasoned; fill the hole of the head with this forced meat, skewer andtie it together upon the spit, and roast it for an hour and a half. Beatup the brains with a little sage and parsley shred fine, a little salt, and the yelks of two or three eggs; boil the tongue, peel, and cut itinto large dice, fry that with the brains, also some of the forced meatmade up into balls, and slices of bacon. Let the sauce be strong gravy, with oysters, mushrooms, capers, and a little white wine thickened. 

 * * * * *

TO MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER. 

Cut two chickens as for fricassee, wash them clean, and put them in astew pan with as much water as will cover them; sprinkle them with alarge spoonful of salt, and let them boil till tender, covered close allthe time, and skim them well; when boiled enough, take up the chickens, and put the liquor of them into a pan, then put half a pound of freshbutter in the pan, and brown it a little; put into it two cloves ofgarlic, and a large onion sliced, and let these all fry till brown, often shaking the pan; then put in the chickens, and sprinkle over themtwo or three spoonsful of curry powder; then cover the pan close, andlet the chickens do till brown, often shaking the pan; then put in theliquor the chickens were boiled in, and let all stew till tender; ifacid is agreeable squeeze the juice of a lemon or orange in it. 

 * * * * *

DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF. 

Take half a pound of rice, wash it clean in salt and water--then put itinto two quarts of boiling water, and boil it briskly twenty minutes;strain it through a colander and shake it into a dish, but do not touchit with your fingers nor with a spoon. 

Beef, veal, mutton, rabbits, fish, &c. May be curried and sent to tablewith or without the dish of rice. 

Curry powder is used as a fine flavoured seasoning for fish, fowls, steaks, chops, veal cutlets, hashes, minces, alamodes, turtle soup, andin all rich dishes, gravies, sauce, &c. &c. 

 * * * * *

OCHRA AND TOMATOS. 

Take an equal quantity of each, let the ochra be young, slice it, andskin the tomatos; put them into a pan without water, add a lump ofbutter, an onion chopped fine, some pepper and salt, and stew them onehour. 

 * * * * *

GUMBO--A WEST INDIA DISH. 

Gather young pods of ochra, wash them clean, and put them in a pan witha little water, salt and pepper, stew them till tender, and serve themwith melted butter. They are very nutritious, and easy of digestion. 

 * * * * *

PEPPER POT. 

Boil two or three pounds of tripe, cut it in pieces, and put it on thefire with a knuckle of veal, and a sufficient quantity of water; part ofa pod of pepper, a little spice, sweet herbs according to your taste, salt, and some dumplins; stew it till tender, and thicken the gravy withbutter and flour. 

 * * * * *

SPANISH METHOD OF DRESSING GIBLETS. 

Take the entrails of fat full grown fowls, empty them of theircontents--open them with a sharp knife, scrape off the inner coat; washthem clean, and put them on to boil with the liver, gizzard, and othergiblets; add salt, pepper, and chopped onion--when quite tender, setthem by to cool; put some nice dripping or butter in a pan, when itboils put the giblets, add salt, fry them a nice brown; when nearlydone, break six eggs in a bowl, beat them a little, pour them over thegiblets, stir them for a few minutes, and serve them up. 

 * * * * *

PASTE FOR MEAT DUMPLINS. 

Chop half a pound of suet very fine--add one and a quarter pound offlour, and a little salt--mix it up with half a pint of milk, knead ittill it looks light; take a bowl of proper size, rub the inside withbutter, roll out the paste and lay it in; parboil beef steaks, mutton-chops, or any kind of meat you like; season it and lay it in thebowl--fill it with rich gravy, close the paste over the top--get a verythick cloth that will keep out the water; wet and flour it, place itover the top of the bowl--gather it at bottom and tie it very securely;the water must boil when you put it in--when done, dip the top in coldwater for a moment, that the cloth may not stick to the paste; untie andtake it off carefully--put a dish on the bowl and turn it over--ifproperly made, it will come out without breaking; have gravy in a boatto eat with it. 

 * * * * *

TO MAKE AN OLLO--A SPANISH DISH. 

Take two pounds beef, one pound mutton, a chicken, or half a pullet, anda small piece of pork; put them into a pot with very little water, andset it on the fire at ten o'clock, to stew gently; you must sprinkleover it an onion chopped small, some pepper and salt, before you pour inthe water; at half after twelve, put into the pot two or three apples orpears, peeled and cut in two, tomatos with the skin taken off, cimblinscut in pieces, a handful of mint chopped, lima beans, snaps, and anykind of vegetable you like; let them all stew together till threeo'clock; some cellery tops cut small, and added at half after two, willimprove it much. 

 * * * * *

ROPA VEIJA--SPANISH. 

Peel the skin from ripe tomatos, put them in a pan with a spoonful ofmelted butter, some pepper and salt, shred cold meat or fowl; put it in, and fry it sufficiently. 

 * * * * *

CHICKEN PUDDING, A FAVOURITE VIRGINIA DISH. 

Beat ten eggs very light, add to them a quart of rich milk, with aquarter of a pound of butter melted, and some pepper and salt; stir inas much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. Put themall in a sauce pan, with some salt and water, and a bundle of thyme andparsley, boil them till nearly done, then take the chicken from thewater and put it in the batter pour it in a dish, and bake it; send nicewhite gravy in a boat. 

 * * * * *

TO MAKE POLENTA. 

Put a large spoonful of butter in a quart of water, wet your corn mealwith cold water in a bowl, add some salt, and make it quite smooth, thenput it in the buttered water when it is hot, let it boil, stirring itcontinually till done; as soon as you can handle it, make it into aball, and let it stand till quite cold--then cut it in thin slices, laythem in the bottom of a deep dish so as to cover it, put on it slices ofcheese, and on that a few bits of butter; then mush, cheese and butter, until the dish is full; put on the top thin slices of cheese and butter, put the dish in a quick oven; twenty or thirty minutes will bake it. 

 * * * * *

MACARONI. 

Boil as much macaroni as will fill your dish, in milk and water, tillquite tender; drain it on a sieve sprinkle a little salt over it, put alayer in your dish then cheese and butter as in the polenta, and bike itin the same manner. 

 * * * * *

MOCK MACARONI. 

Break some crackers in small pieces, soak them in milk until they aresoft; then use them as a substitute for macaroni. 

 * * * * *

TO MAKE CROQUETS. 

Take cold fowl or fresh meat of any kind, with slices of ham, fat andlean--chop them together very fine, add half as much stale bread grated, salt, pepper, grated nutmeg, a tea-spoonful of made mustard, atable-spoonful of catsup, and a lump of butter; knead all well togethertill it resembles sausage meat, make them in cakes, dip them in the yelkof an egg beaten, cover them thickly with grated bread, and fry them alight brown. 

 * * * * *

TO MAKE VERMECELLI. 

Beat two or three fresh eggs quite light, make them into a stiff pastewith flour, knead it well, and roll it out very thin, cut it in narrowstrips, give them a twist, and dry them quickly on tin sheets. It is anexcellent ingredient in most soups, particularly those that are thin. Noodles are made in the same manner, only instead of strips they shouldbe cut in tiny squares and dried. They are also good in soups. 

 * * * * *

COMMON PATTIES. 

Take some veal, fat and lean, and some slices of boiled ham, chop themvery fine, and season it with salt, pepper, grated nutmeg, and a smallquantity of parsley and thyme minced very fine; with a little gravy makesome paste, cover the bottoms of small moulds, fill them with the meat, put thin lids on, and bake them crisp; five is enough for a side dish. 

 * * * * *

EGGS IN CROQUETS. 

Boil eighteen eggs, separate the yelks and whites, and cut them in dice;pour over them a sauce a-la-creme, _(see sauce a-la-creme, )_ add alittle grated bread, mix all well together, and let it get cold; put insome salt and pepper, make them into cakes, cover them well on bothsides with grated bread, let them stand an hour, and fry them a nicebrown; dry them a little before the fire, and dish them while quite hot. 

 * * * * *

OMELETTE SOUFFLE. 

Break six eggs, beat the yelks and whites separately till very light, then mix them, add four table spoonsful of powdered sugar, and a littlegrated lemon peel; put a quarter of a pound of butter in a pan; whenmelted, pour in the eggs and stir them; when they have absorbed thebutter, turn it on a plate previously buttered, sprinkle some powderedsugar, set it in a hot Dutch oven, and when a little brown, serve it upfor a desert. 

 * * * * *

FONDUS. 

Put a pint of water, and a lump of butter the size of an egg, into asauce pan; stir in as much flour as will make a thick batter, put it onthe fire, and stir it continually till it will not stick to the pan; putit in a bowl, add three quarters of a pound of grated cheese, mix itwell, then break in two eggs, beat them well, then two more until youput in six; when it looks very light, drop it in small lumps on butteredpaper, bake it in a quick oven till of a delicate brown; you may usecorn meal instead of flour for a change. 

 * * * * *

A NICE TWELVE O'CLOCK LUNCHEON. 

Cut some slices of bread tolerably thick, and toast them slightly; bonesome anchovies, lay half of one on each toast, cover it well with gratedcheese and chopped parsley mixed; pour a little melted butter on, andbrown it with a salamander; it must be done on the dish you send it totable in. 

 * * * * *

EGGS A-LA-CREME. 

Boil twelve eggs just hard enough to allow you to cut them inslices--cut some crusts of bread very thin, put them in the bottom andround the sides of a moderately deep dish, place the eggs in, strewingeach layer with the stale bread grated, and some pepper and salt. 

 * * * * *

SAUCE A-LA-CREME, FOR THE EGGS. 

Put a quarter of a pound of butter, with a large table-spoonful of flourrubbed well into it in a sauce pan; add some chopped parsley, a littleonion, salt, pepper, nutmeg, and a gill of cream; stir it over the fireuntil it begins to boil, then pour it over the eggs, cover the top withgrated bread, set it in a Dutch oven with a heated top, and when a lightbrown, send it to table. 

 * * * * *

CABBAGE A-LA-CREME. 

Take two good heads of cabbage, cut out the stalks, boil it tender, witha little salt in the water--have ready one large spoonful of butter, anda small one of flour rubbed into it, half a pint of milk, with pepperand salt; make it hot, put the cabbage in after pressing out the water, and stew it till quite tender. 

 * * * * *

TO MAKE AN OMELETTE. 

Break six or eight eggs in a dish, beat them a little, add parsley andchives chopped small, with pepper and salt; mix all well together, put apiece of butter in a pan, let it melt over a clear fire till nearlybrown; pour in the eggs, stir it in, and in a few minutes it will bedone sufficiently; double it, and dish it quite hot. 

 * * * * *

OMELETTE--ANOTHER WAY. 

Break six eggs, leave out half the whites--beat them with a fork, andadd some salt and chopped parsley; take four ounces of fresh butter, cuthalf of it in small pieces, put them in the omelette, put the other halfin a small frying pan; when melted, pour in the eggs; stir till itbegins to set, then turn it up round the edges; when done, put a plateon and turn the pan up, that it may not break--the omelette must bethick, and great care must be taken in frying; instead of parsley, youmay use any kind of sweet herb or onion chopped fine, anchovy minced, rasped beef, ham or tongue. 

 * * * * *

GASPACHO--SPANISH

Put some soft biscuit or toasted bread in the bottom of a sallad bowl, put in a layer of sliced tomatos with the skin taken off, and one ofsliced cucumbers, sprinkled with pepper, salt, and chopped onion; dothis until the bowl is full; stew some tomatos quite soft, strain thejuice, mix in some mustard, oil, and water, and pour over it; make ittwo hours before it is eaten. 

 * * * * *

EGGS AND TOMATOS. 

Peel the skins from a dozen large tomatos, put four ounces of butter ina frying pan, add some salt, pepper, and a little chopped onion; frythem a few minutes, add the tomatos, and chop them while frying; whennearly done, break in six eggs, stir them quickly, and serve them up. 

 * * * * *

TO FRICASSEE EGGS. 

Boil six eggs for five minutes, lay them in cold water, peel themcarefully, dredge them lightly with flour, beat one egg light, dip thehard eggs in, roll them in bread crumbs, seasoned with pepper, salt, andgrated nutmeg; cover them well with this, and let them stand some timeto dry--fry them in boiling lard, and serve them up with any kind ofrich, well seasoned gravy, and garnish with crisped parsley. 

 * * * * *

SAUCES. 

FISH SAUCE, TO KEEP A YEAR. 

Chop twenty-four anchovies, bones and all, two shallots, a handful ofscraped horse radish, four blades of mace, one quart of white wine, onepint of anchovy liquor, one pint of claret, twelve cloves, and twelvepepper corns; boil them together till reduced to a quart, then strain itoff into a bottle for use Two spoonsful will be sufficient for a poundof butter. 

 * * * * *

SAUCE FOR WILD FOWL. 

Take a gill of claret, with as much water, some grated bread, threeheads of shallots, a little whole pepper, mace, grated nutmeg, and salt;let them stew over the fire, then beat it up with butter, and put itunder the wild fowl, which being a little roasted, will afford gravy tomix with this sauce. 

 * * * * *

SAUCE FOR BOILED RABBITS. 

Boil the livers, and shred them very small, chop two eggs not boiledvery hard, a large spoonful of grated white bread, some broth, sweetherbs, two spoonsful of white wine, one of vinegar, a little salt, andsome butter; stir all together, and take care the butter does not oil. 

 * * * * *

GRAVY. 

Take a rasher or two of bacon, and lay it at the bottom of a stew pan, putting either veal, mutton, or beef, cut in slices, over it; then addsome sliced onions, turnips, carrots, celery, a little thyme, andalspice. Put in a little water, and set it on the fire, stewing till itbe brown at the bottom, which you will know from the pan's hissing; thenpour boiling water over it, and stew it an hour and a half; but the timemust be regulated by the quantity. Season it with salt and pepper. 

 * * * * *

FORCEMEAT BALLS. 

Take half a pound of veal, and half a pound of suet cut fine, and beatin a marble mortar or wooden bowl; add a few sweet herbs shred fine, alittle mace pounded fine, a small nutmeg grated, a little lemon peel, some pepper and salt, and the yelks of two eggs; mix them well together, and make them into balls and long pieces--then roll them in flour, andfry them brown. If they are for the use of white sauce, do not fry them, but put them in a sauce-pan of hot water and let them boil a fewminutes. 

 * * * * *

SAUCE FOR BOILED DUCKS OR RABBITS. 

Pour boiled onions over your ducks, or rabbits, prepared in this manner:peel some onions, and boil them in plenty of water; then change thefirst water, and boil them two hours: take them up and put them in acolander to drain, and afterwards chop them on a board; then put them ina sauce-pan, sprinkle a little flour over them, and put in a large pieceof butter, with a little milk or cream. Set them over the fire, and whenthe butter is melted, they will be done enough. This is a good sauce formutton also. 

 * * * * *

LOBSTER SAUCE. 

Boil a little mace, and whole pepper, long enough to take out the strongtaste of the spice; then strain it off, and melt three quarters of apound of butter in it. Cut the lobster in very small pieces, and stew ittill it is tender. 

 * * * * *

SHRIMP SAUCE. 

Wash half a pint of shrimps very clean--mince and put them in astew-pan, with a spoonful of anchovy liquor, and a pound of thick meltedbutter; boil it up for five minutes, and squeeze in half a lemon. Tossit up, and put it in a sauce-boat. 

 * * * * *

OYSTER SAUCE FOR FISH. 

Scald a pint of oysters, and strain them through a sieve; then wash somemore in cold water, and take off their beards; put them in a stew-pan, and pour the liquor over them; then add a large spoonful of anchovyliquor, half a lemon, two blades of mace, and thicken it with butterrolled in flour. Put in half a pound of butter, and boil it till it ismelted--take out the mace and lemon, and squeeze the lemon juice intothe sauce; boil it, and stir it all the time, and put it in a boat. 

 * * * * *

CELERY SAUCE. 

Wash and pare a large bunch of celery very clean cut it into littlebits, and boil it softly till it is tender; add half a pint of cream, some mace, nutmeg, and a small piece of butter rolled in flour; thenboil it gently. This is a good sauce for roasted or boiled fowls, turkeys, partridges, or any other game. 

 * * * * *

MUSHROOM SAUCE. 

Clean and wash one quart of fresh mushrooms, cut them in two, and putthem into a stew-pan, with a little salt, a blade of mace, and a littlebutter; stew them gently for half an hour, and then add half a pint ofcream, and the yelks of two eggs beat very well--keep stirring it tillit boils up. Put it over the fowls or turkies--or you may put it on adish with a piece of fried bread first buttered--then toasted brown, andjust dipped into boiling water. This is very good sauce for white fowlsof all kinds. 

 * * * * *

COMMON SAUCE. 

Plain butter melted thick, with a spoonful of walnut pickle or catsup, is a very good sauce; but you may put as many things as you choose intosauces. 

 * * * * *

TO MELT BUTTER. 

Nothing is more simple than this process, and nothing so generally donebadly. Keep a quart tin sauce-pan, with a cover to it, exclusively forthis purpose; weigh one quarter of a pound of good butter; rub into ittwo tea-spoonsful of flour; when well mixed, put it in the sauce-panwith one table-spoonful of water, and a little salt; cover it, and setthe sauce-pan in a larger one of boiling water; shake it constantly tillcompletely melted, and beginning to boil. If the pan containing thebutter be set on coals, it will oil the butter and spoil it. Thisquantity is sufficient for one sauce-boat. A great variety of delicioussauces can be made, by adding different herbs to melted butter, all ofwhich are excellent to eat with fish, poultry, or boiled butchers' meat. To begin with parsley--wash a large bunch very clean, pick the leavesfrom the stems carefully, boil them ten minutes in salt and water, drainthem perfectly dry, mince them exceedingly fine, and stir them in thebutter when it begins to melt. When herbs are added to butter, you mustput two spoonsful of water instead of one. Chervil, young fennel, burnet, tarragon, and cress, or pepper-grass, may all be used, and mustbe prepared in the same manner as the parsley. 

 * * * * *

CAPER SAUCE. 

Is made by mixing a sufficient quantity of capers, and adding them tothe melted butter, with a little of the liquor from the capers; wherecapers cannot be obtained, pickled nasturtiums make a very goodsubstitute, or even green pickle minced and put with the butter. 

 * * * * *

OYSTER CATSUP. 

Get fine fresh oysters, wash them in their own liquor, put them in amarble mortar with salt, pounded mace, and cayenne pepper, in theproportions of one ounce salt, two drachms mace, and one of cayenne toeach pint of oysters; pound them together, and add a pint of white wineto each pint; boil it some minutes, and rub it through a sieve; boil itagain, skim it, and when cold, bottle, cork, and seal it. Thiscomposition gives a fine flavour to white sauces, and if a glass ofbrandy be added, it will keep good for a considerable time. 

 * * * * *

CELERY VINEGAR. 

Pound two gills of celery seed, put it into a bottle ind fill it withstrong vinegar; shake it every day for a fortnight, then strain it, andkeep it for use. It will impart a pleasant flavour of celery to anything with which it is used. A very delicious flavour of thyme may beobtained, by gathering it when in full perfection; it must be pickedfrom the stalks, a large handful of it put into a jar, and a quart ofvinegar or brandy poured on it; cover it very close--next day, take allthe thyme out, put in as much more; do this a third time; then strainit, bottle and seal it securely. This is greatly preferable to the driedthyme commonly used, during the season when it cannot be obtained in afresh state. Mint may be prepared in the same way. The flavour of boththese herbs must be preserved by care in the preparation: if permittedto stand more than twenty hours in the liquor they are infused in, acoarse and bitter taste will be extracted, particularly from mint. 

 * * * * *

VEGETABLES. 

TO DRESS SALAD. 

To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. Should be gathered early in the morning, nicelypicked, washed, and laid in cold water, which will be improved by addingice; just before dinner is ready to be served, drain the water from yoursalad, cut it into a bowl, giving the proper proportions of each plant;prepare the following mixture to pour over it: boil two fresh eggs tenminutes, put them in water to cool, then take the yelks in a soup plate, pour on them a table spoonful of cold water, rub them with a woodenspoon until they are perfectly dissolved; then add two spoonsful of oil:when well mixed, put in a tea-spoonful of salt, one of powdered sugar, and one of made mustard; when all these are united and quite smooth, stir in two table spoonsful of common, and two of tarragon vinegar; putit over the salad, and garnish the top with the whites of the eggs cutinto rings, and lay around the edge of the bowl young scallions, theybeing the most delicate of the onion tribe. 

 * * * * *

TO BOIL POTATOS. 

Wash them, but do not pare or cut them, unless they are very large; filla sauce-pan half full of potatos of equal size, (or make them so bydividing the large ones, ) put to them as much cold water as will coverthem about an inch; they are sooner boiled, and more savoury, than whendrowned in water; most boiled things are spoiled by having too littlewater, but potatos are often spoiled by having too much; they mustmerely be covered, and a little allowed for waste in boiling, so thatthey must be just covered when done. Set them on a moderate fire tillthey boil, then take them off, and set them by the fire to simmerslowly, till they are soft enough to admit a fork; (place no dependenceon the usual test of their skin's cracking, which, if they are boiledfast, will happen to some potatos when they are not half done, and theinside is quite hard, ) then pour off the water, (if you let the potatosremain in the water a moment after they are done enough, they willbecome waxy and watery, ) uncover the sauce-pan, and set it at such adistance from the fire as will secure it from burning; their superfluousmoisture will evaporate, and the potatos will be perfectly dry andmealy. You may afterwards place a napkin, folded up to the size of thesauce-pan's diameter, over the potatos, to keep them dry and mealy tillwanted, this method of managing potatos, is, in every respect, equal tosteaming them, and they are dressed in half the time. 

 * * * * *

TO FRY SLICED POTATOS. 

Peel large potatos, slice them about a quarter of an inch thick, or cutthem in shavings round and round, as you would peel a lemon; dry themwell in a clean cloth, and fry them in lard or dripping. Take care thatyour fat and frying-pan are quite clean; put it on a quick fire, watchit, and as soon as the lard boils and is still, put in the slices ofpotatos, and keep moving them till they are crisp; take them up, and laythem to drain on a sieve; send them up with very little salt sprinkledon them. 

 * * * * *

POTATOS MASHED. 

When the potatos are thoroughly boiled, drain and dry them perfectly, pick out every speck, and rub them through a colander into a cleanstew-pan; to a pound of potatos put half an ounce of butter, and atable-spoonful of milk; do not make them too moist; mix them welltogether. When the potatos are getting old and specked, and in frostyweather, this is the best way of dressing them--you may put them intoshapes, touch them over with yelk of egg, and brown them very slightlybefore a slow fire. 

 * * * * *

POTATOS MASHED WITH ONIONS. 

Prepare some onions by putting them through a sieve, and mix them withpotatos; in proportioning the onions to the potatos, you will be guidedby your wish to have more or less of their flavour. 

 * * * * *

TO ROAST POTATOS. 

Wash and dry your potatos, (all of a size, ) and put them in a tin Dutchoven, or cheese toaster; take care not to put them too near the fire, orthey will get burned on the outside before they are warmed through. Large potatos, will require two hours to roast them. To save time andtrouble, some cooks half boil them first. 

 * * * * *

TO ROAST POTATOS UNDER MEAT. 

Half boil large potatos, drain the water from them, and put them into anearthen dish or small tin pan, under meat that is roasting, and bastethem with some of the dripping; when they are browned on one side, turnthem and brown the other; send them up around the meat, or in a smalldish. 

 * * * * *

POTATO BALLS. 

Mix mashed potatos with the yelk of an egg, roll them into balls, flourthem, or cover them with egg and bread crumbs, fry them in cleandripping, or brown them in a Dutch oven. They are an agreeable vegetablerelish, and a supper dish. 

 * * * * *

JERUSALEM ARTICHOKES. 

Are boiled and dressed in the various ways we have just before directedfor potatos. They should be covered with thick melted butter, or a nicewhite or brown sauce. 

 * * * * *

CABBAGE. 

Pick cabbages very clean, and wash them thoroughly; then look themcarefully over again; quarter them if they are very large; put them intoa sauce pan with plenty of boiling water; if any skum rises, take itoff, put a large spoonful of salt into the sauce pan, and boil 'themtill the stalks feel tender. A young cabbage will take about twentyminutes, or half an hour; when full grown, nearly an hour; see that theyare well covered with water all the time, and that no or smoke arisesfrom stirring the fire. With careful management, they will look asbeautiful when dressed as they did when growing. It will much amelioratethe flavour of strong old cabbages, to boil them in two waters, _i. E. _when they are half done, to take them out, and put them into anothersauce pan of boiling water. 

 * * * * *

SAVOYS. 

Are boiled in the same manner; quarter them when you send them to table. 

 * * * * *

SPROUTS AND YOUNG GREENS. 

The receipt written for cabbages will answer as well for sprouts, onlythey will be boiled enough in fifteen minutes. 

 * * * * *

ASPARAGUS. 

Set a stew-pan with plenty of water on the fire, sprinkle a handful ofsalt in it, let it boil, and skim it; then put in the asparagus preparedthus: scrape all the stalks till they are perfectly clean; throw theminto a pan of cold water as you scrape them; when they are all done, tiethem in little bundles, of a quarter of a hundred each, with bass, ifyou can get it, or tape; cut off the stalks at the bottom, that they maybe all of a length; when they are tender at the stalk, which will be infrom twenty to thirty minutes, they are done enough. Great care must betaken to watch the exact time of their becoming tender; take them justat that instant, and they will have their true flavour and colour; aminute or two more boiling destroys both. While the asparagus isboiling, toast a slice of a loaf of bread, about a half an inch thick;brown it delicately on both sides; dip it lightly in the liquor theasparagus was boiled in, and lay it in the middle of a dish; pour somemelted butter on the toast, and lay the asparagus upon it; let itproject beyond the asparagus, that the company may see there is a toast. Do not pour butter over them, but send some in a boat. 

 * * * * *

SEA-KALE. 

Is tied up in bundles, and dressed in the same way as asparagus. 

 * * * * *

TO SCOLLOP TOMATOS. 

Peel off the skin from large, full, ripe tomatos--put a layer in thebottom of a deep dish, cover it well with bread grated fine; sprinkle onpepper and salt, and lay some bits of butter over them--put anotherlayer of each, till the dish is full--let the top be covered with crumbsand butter--bake it a nice brown. 

 * * * * *

TO STEW TOMATOS. 

Take off the skin, and put them in a pan with salt, pepper, and a largepiece of butter--stew them till sufficiently dry. 

 * * * * *

CAULIFLOWER. 

Choose those that are close and white, and of a middle size--trim offthe outside leaves, cut off the stalk flat at the bottom, let them liein salt and water an hour before you boil them. Put them in boilingwater, with a handful of salt in it--skim it well, and let it boilslowly till done, which a small one will be in fifteen minutes, a largeone in twenty--and take it up the moment it is enough: a few minuteslonger boiling will spoil it. 

 * * * * *

RED BEET ROOTS. 

Are not so much used as they deserve to be; they are dressed in the sameway as parsnips, only neither scraped nor cut till after they areboiled; they will take from an hour and a half to three hours inboiling, according to their size; to be sent to the table with saltfish, boiled beef, &c. When young, small and juicy, it is a very goodvariety, an excellent garnish, and easily converted into a very cheapand pleasant pickle. 

 * * * * *

PARSNIPS. 

Are to be cooked just in the same manner as carrots; they require moreor less time, according to their size; therefore match them in size, andyou must try them by thrusting a fork into them as they are in thewater; when this goes easily through, they are done enough: boil themfrom an hour to two hours, according to their size and freshness. Parsnips are sometimes sent up mashed in the same way as turnips. 

 * * * * *

CARROTS. 

Let them be well washed and scraped--an hour is enough for young springcarrots; grown carrots will take from an hour and a half to two hoursand a half. The best way to try if they are done enough, is to piercethem with a fork. 

 * * * * *

TURNIPS. 

Peel off half an inch of the stringy outside--full grown turnips willtake about an hour and a half gentle boiling; try them with a fork, andwhen tender, take them up, and lay them on a sieve till the water isthoroughly drained from them; send them up whole; to very young turnips, leave about two inches of green top; the old ones are better when thewater is changed as directed for cabbage. 

 * * * * *

TO MASH TURNIPS. 

When they are boiled quite tender, squeeze them as dry as possible--putthem into a sauce pan, mash them with a wooden spoon, and rub themthrough a colander; add a little bit of butter, keep stirring them tillthe butter is melted and well mixed with them, and they are ready fortable. 

 * * * * *

TURNIP TOPS. 

Are the shoots which grow out, (in the spring. ) from the old turniproots. Put them in cold water an hour before they are dressed; the morewater they are boiled in, the better they will look; if boiled in asmall quantity of water, they will taste bitter; when the water boils, put in a small handful of salt, and then your vegetables; they are stillbetter boiled with bacon in the Virginia style: if fresh and young, theywill be done in about twenty minutes--drain them on the back of a sieve, and put them under the bacon. 

 * * * * *

FRENCH BEANS. 

Cut off the stalk end first, and then turn to the point and strip offthe strings; if not quite fresh, have a bowl of spring water, with alittle salt dissolved in it, standing before you; as the beans arecleansed and trimmed, throw them in; when all are done, put them on thefire in boiling water, with some salt in it; when they have boiledfifteen or twenty minutes, take one out and taste it; as soon as theyare tender, take them up, and throw them into a colander to drain. Tosend up the beans whole, when they are young, is much the best method, and their delicate flavour and colour is much better preserved. When alittle more grown, they must be cut lengthwise in thin slices afterstringing; and for common tables, they are split, and divided across;but those who are nice, do not use them at such a growth as to requiresplitting. 

 * * * * *

ARTICHOKES. 

Soak them in cold water, wash them well, then put them into plenty ofboiling water, with a handful of salt, and let them boil gently tillthey are tender, which will take an hour and a half, or two hours: thesurest way to know when they are done enough, is to draw out a leaf;trim them, and drain them on a sieve, and send up melted butter withthem, with some put into small cups, so that each guest may have one. 

 * * * * *

BROCOLI. 

The kind which bears flowers around the joints of the stalks, must becut into convenient lengths for the dish; scrape the skin from thestalk, and pick out any leaves or flowers that require to be removed;tie it up in bunches, and boil it as asparagus; serve it up hot, withmelted butter poured over it. The brocoli that heads at the top likecauliflowers, must be dressed in the same manner as the cauliflower. 

 * * * * *

PEAS. 

To have them in perfection, they must be quite young, gathered early inthe morning, kept in a cool place, and not shelled until they are to bedressed; put salt in the water, and when it boils, put in the peas; boilthem quick twenty or thirty minutes, according to their age; just beforethey are taken up, add a little mint chopped very fine; drain all thewater from the peas, put in a bit of butter, and serve them up quitehot. 

 * * * * *

PUREE OF TURNIPS. 

Pare a dozen large turnips, slice them, and put them into a stew-pan, with four ounces of butter and a little salt; set the pan over amoderate fire, turn them often with a wooden spoon; when they lookwhite, add a ladle full of veal gravy, stew them till it becomes thick;skim it, and pass it through a sieve; put the turnips in a dish, andpour the gravy over them. 

 * * * * *

RAGOUT OF TURNIPS. 

Peel as many small turnips as will fill a dish; put them into a stew panwith some butter and a little sugar, set them over a hot stove, shakethem about, and turn them till they are a good brown; pour in half apint of rich high seasoned gravy; stew the turnips till tender, andserve them with the gravy poured over them. 

 * * * * *

RAGOUT OF FRENCH BEANS, SNAPS, STRING BEANS. 

Let them be young and fresh gathered, string them, and cut them in longthin slices; throw them in boiling water for fifteen minutes; have readysome well seasoned brown gravy, drain the water from the beans, put themin the gravy, stew them a few minutes, and serve them garnished withforcemeat balls; there must not be gravy enough to float the beans. 

 * * * * *

MAZAGAN BEANS. 

This is the smallest and most delicate species of the Windsor bean. Gather them in the morning, when they are full grown, but quite young, and do not shell them till you are going to dress them. Put them intoboiling water, have a small bit of middling, (flitch, ) of bacon, wellboiled--take the skin off, cover it with bread crumbs, and toast it; laythis in the middle of the dish, drain all the water from the beans--puta little butter with them, and pour them round the bacon. When the largeWindsor beans are used, it is best to put them into boiling water untilthe skins will slip off, and then make them into a puree as directed forturnips--they are very coarse when plainly dressed. 

 * * * * *

LIMA, OR SUGAR BEANS. 

Like all other spring and summer vegetables, they must be young andfreshly gathered: boil them till tender, drain them, add a littlebutter, and serve them up. These beans are easily preserved for winteruse, and will be nearly as good as fresh ones. Gather them on a dry day, when full grown, but quite young: have a clean and dry keg, sprinklesome salt in the bottom, put in a layer of pods, containing the beans, then a little salt--do this till the keg is full; lay a board on with aweight, to press them down; cover the keg very close, and keep it in adry, cool place--they should be put up as late in the season, as theycan be with convenience. When used, the pods must be washed, and laid infresh water all night; shell them next day, and keep them in water tillyou are going to boil them; when tender, serve them up with meltedbutter in a boat. French beans (snaps) may be preserved in the samemanner. 

 * * * * *

TURNIP ROOTED CABBAGE. 

The cabbage growing at the top is not good; cut the root in slices aninch thick, peel off the rind, and boil the slices in a large quantityof water, till tender, serve it up hot, with melted butter poured overit. 

 * * * * *

EGG PLANT. 

The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cut them in slices aninch thick, but do not peel them; dip them in the yelk of an egg, andcover them with grated bread, a little salt and pepper--when this hasdried, cover the other side the same way--fry them a nice brown. Theyare very delicious, tasting much like soft crabs. The egg plant may bedressed in another manner: scrape the rind and parboil them; cut a slitfrom one end to the other, take out the seeds, fill the space with arich forcemeat, and stew them in well seasoned gravy, or bake them, andserve up with gravy in the dish. 

 * * * * *

POTATO PUMPKIN. 

Get one of a good colour, and seven or eight inches in diameter; cut apiece off the top, take out all the seeds, wash and wipe the cavity, pare the rind off, and fill the hollow with good forcemeat--put the topon, and set it in a deep pan, to protect the sides; bake it in amoderate oven, put it carefully in the dish without breaking, and itwill look like a handsome mould. Another way of cooking potato pumpkinis to cut it in slices, pare off the rind, and make a puree as directedfor turnips. 

 * * * * *

SWEET POTATO. 

Take those that are nearly of the same size, that they may be doneequally--wash them clean, but do not peel them--boil them till tender, drain the water off, and put them on tin sheets in a stove for a fewminutes to dry. 

 * * * * *

SWEET POTATOS STEWED. 

Wash and wipe them, and if they be large, cut them in two lengths; putthem at the bottom of a stew pan, lay over some slices of boiled ham;and on that, one or two chickens cut up with pepper, salt, and a bundleof herbs; pour in some water, and stew them till done, then take out theherbs, serve the stew in a deep dish--thicken the gravy, and pour overit. 

 * * * * *

SWEET POTATOS BROILED. 

Cut them across without peeling, in slices half an inch thick, broilthem on a griddle, and serve them with butter in a boat. 

 * * * * *

SPINACH. 

Great care must be used in washing and picking it clean; drain it, andthrow it into boiling water--a few minutes will boil it sufficiently:press out all the water, put it in a stew pan with a piece of butter, some pepper and salt--chop it continually with a spoon till it is quitedry: serve it with poached eggs or without, as you please. 

 * * * * *

SORREL. 

Is dressed as the spinach; and if they be mixed in equal proportions, improve each other. 

 * * * * *

CABBAGE PUDDING. 

Get a fine head of cabbage, not too large; pour boiling water on, andcover it till you can turn the leaves back, which you must do carefully;take some of those in the middle of the head off, chop them fine, andmix them with rich forcemeat; put this in, and replace the leaves toconfine the stuffing--tie it in a cloth, and boil it--serve it up whole, with a little melted butter in the dish. 

 * * * * *

SQUASH OR CIMLIN. 

Gather young squashes, peel, and cut them in two; take out the seeds, and boil them till tender; put them into a colander, drain off thewater, and rub them with a wooden spoon through the colander; then putthem into a stew pan, with a cup full of cream, a small piece of butter, some pepper and salt--stew them, stirring frequently until dry. This isthe most delicate way of preparing squashes. 

 * * * * *

WINTER SQUASH. 

The crooked neck of this squash is the best part. Cut it in slices aninch thick, take off the rind, and boil them with salt in the water;drain them well before they are dished, and pour melted butterover--serve them up very hot. 

The large part, containing the seeds, must be sliced and pared--cut itin small pieces, and stew it till soft, with just water enough to coverit; pass it through a sieve and stew it again, adding some butter, pepper, and salt; it must be dry, but not burnt. It is excellent whenstewed with pork chops. 

 * * * * *

FIELD PEAS. 

There are many varieties of these peas; the smaller kind are the mostdelicate. Have them young and newly gathered, shell and boil themtender; pour them in a colander to drain; put some lard in a frying pan;when it boils, mash the peas, and fry them in a cake of a light brown;put it in the dish with the crust uppermost--garnish with thin bits offried bacon. They are very nice when fried whole, so that each pea isdistinct from the other; but they must be boiled less, and fried withgreat care. Plain boiling is a very common way of dressing them. 

 * * * * *

CABBAGE WITH ONIONS. 

Boil them separately, and mix them in the proportions you like; addbutter, pepper, and salt, and either stew them, or fry them in a cake. 

 * * * * *

SALSIFY. 

Scrape and wash the roots, put them into boiling water with salt; whendone, drain them, and place them in the dish without cutting them up. They are a very excellent vegetable, but require nicety in cooking;exposure to the air, either in scraping, or after boiling, will makethem black. 

 * * * * *

STEWED SALSIFY. 

Half boil it, cut it up, and put it in a stew pan, with a very littlewater, and a spoonful of butter; stew them dry, and serve them up. Forchange, you may, after stewing, cut them in scollop shells with gratedbread, and bake them; or make them into cakes, and fry them. They aredelicious in whatever way they can be dressed. 

 * * * * *

STEWED MUSHROOMS. 

Gather grown mushrooms, but such as are young enough to have red gills;cut off that part of the stem which grew in the earth--wash themcarefully, and take the skin from the top; put them into a stew pan withsome salt, but no water--stew them till tender, and thicken them with aspoonful of butter, mixed with one of brown flour; red wine may beadded, but the flavour of the mushroom is too delicious to require aidfrom any thing. 

 * * * * *

BROILED MUSHROOMS. 

Prepare them as above directed--broil them on a griddle, and when done, sprinkle pepper and salt on the gills, and put a little butter on them. 

 * * * * *

TO BOIL RICE. 

Put two cups full of rice in a bowl of water, rub it well with the hand, and pour off the water; do this until the water ceases to bediscoloured; then put the rice into two and a half cups of cold water;add a tea-spoonful of salt, cover the pot close, and set it on a briskfire; let it boil ten minutes, pour off the greater part of the water, and remove the pot to a bed of coals, where it must remain a quarter ofan hour to soak and dry. 

 * * * * *

RICE JOURNEY, OR JOHNNY CAKE. 

Boil a pint of rice quite soft, with a tea-spoonful of salt; mix with itwhile hot a large spoonful of butter, and spread it on a dish to cool;when perfectly cold, add a pint of rice flour and half a pint ofmilk--beat them all together till well mingled. Take the middle part ofthe head of a barrel, make it quite clean, wet it, and put on themixture about an inch thick, smooth with a spoon, and baste it with alittle milk; set the board aslant before clear coals; when sufficientlybaked, slip a thread under the cake and turn it: baste and bake thatside in a similar manner, split it, and butter while hot. Small homonyboiled and mixed with rice flour, is better than all rice; and if bakedvery thin, and afterwards toasted and buttered, it is nearly as good ascassada bread. 

 * * * * *

PUDDINGS, &c. 

OBSERVATIONS ON PUDDINGS AND CAKES. 

The salt should always be washed from butter, when it is to be used inany thing that has sugar for an ingredient, and also from that which ismelted to grease any kind of mould for baking--otherwise, there will bea disagreeable salt taste on the outer side of the article baked. Raisins should be stoned and cut in two, and have some flour sifted overthem--stir them gently in the flour, and take them out free from lumps;the small quantity that adheres to them, will prevent their stickingtogether, or falling in a mass to the bottom. Eggs must be fresh, orthey will not heal well: it is better to separate the yelks from thewhites always, though it is a more troublesome process; but for somethings it is essential to do so: when they are to be mixed with milk, let it cool after boiling, or the eggs will poach; and only set it onthe fire a few minutes, to take off the raw taste of the eggs, stirringit all the time. Currants require washing in many waters to cleansethem; they must be picked and well dried, or they will stick together. Almonds should be put in hot water till the skins will slip off, whichis called blanching; they must always be pounded with rose or orangeflower water, to prevent their oiling. When cream is used, put it injust before the mixture is ready; much beating will decompose it. Beforea pudding or cake is begun, every ingredient necessary for it must beready; when the process is retarded by neglecting to have them prepared, the article is injured. The oven must be in a proper state, and thepaste in the dishes or moulds, ready for such things as require it. Promptitude is necessary in all our actions, but never more so than whenengaged in making cakes and puddings. When only one or two eggs are tobe used, cooks generally think it needless to beat them--it is an error:eggs injure every thing, unless they are made light before they areused. Cloths for boiling puddings should be made of German sheeting; anarticle less thick, will admit the water, and injure the pudding. 

 * * * * *

RICE MILK FOR A DESSERT. 

Boil half a pint of rice in water till tender, pour off the water, andadd a pint of milk with two eggs beaten well, stirred into it; boil alltogether two or three minutes; serve it up hot, and eat it with butter, sugar, and nutmeg. It may be sweetened and cooled in moulds, turned outin a deep dish, and surrounded with rich milk, with raspberry marmaladestirred into it, and strained to keep back the seeds--or the milk may beseasoned with wine and sugar. 

 * * * * *

TO MAKE PUFF PASTE. 

Sift a quart of flour, leave out a little for rolling the paste, make upthe remainder with cold water into a stiff paste, knead it well, androll it out several times; wash the salt from a pound of butter, divideit into four parts, put one of them on the paste in little bits, fold itup, and continue to roll it till the butter is well mixed; then putanother portion of butter, roll it in the same manner; do this till allthe butter is mingled with the paste; touch it very lightly with thehands in making--bake it in a moderate oven, that will permit it torise, but will not make it brown. Good paste must look white, and aslight as a feather. 

 * * * * *

TO MAKE MINCEMEAT FOR PIES. 

Boil either calves or hogs' feet till perfectly tender, rub them througha colander; when cold, pass them through again, and it will come outlike pearl barley; take one quart of this, one of chopped apples, thesame of currants, washed and picked, raisins stoned and cut, of goodbrown sugar, suet nicely chopped, and cider, with a pint of brandy; adda tea-spoonful of pounded mace, one of cloves and of nutmegs; mix allthese together intimately. When the pies are to be made, take out asmuch of this mixture as may be necessary; to each quart of it, add atea-spoonful of pounded black pepper, and one of salt; this greatlyimproves the flavour, and can be better mixed with a small portion thanwith the whole mass. Cover the moulds with paste, put in a sufficiencyof mince-meat, cover the top with citron sliced thin, and lay on it alid garnished around with paste cut in fanciful shapes. They may beeaten either hot or cold, but are best when hot. 

 * * * * *

TO MAKE JELLY FROM FEET. 

Boil four calfs' feet, that have been nicely cleaned, and the hoofstaken off; when the feet are boiled to pieces, strain the liquor througha colander, and when cold, take all the grease off, and put the jelly ina skillet, leaving the dregs which will be at the bottom. There shouldbe from four feet, about two quarts of jelly: pour into it one quart ofwhite wine, the juice of six fresh lemons strained from the seeds, onepound and a half of powdered loaf sugar, a little pounded cinnamon andmace, and the rind thinly pared from two of the lemons; wash eight eggsvery clean, whip up the whites to a froth, crush the shells and put withthem, mix it with the jelly, set it on the fire, stir it occasionallytill the jelly is melted, but do not touch it afterwards. When it hasboiled till it looks quite clear on one side, and the dross accumulateson the other, take off carefully the thickest part of the dross, andpour the jelly in the bag; put back what runs through, until it becomesquite transparent--then set a pitcher under the bag, and put a cover allover to keep out the dust: the jelly looks much prettier when it isbroken to fill the glasses. The bag should be made of cotton or linen, and be suspended in a frame made for the purpose. The feet of hogs makethe palest coloured jelly; those of sheep are a beautiful amber-colour, when prepared. 

 * * * * *

A SWEETMEAT PUDDING. 

Make a quart of flour into puff paste; when done, divide it into threeparts of unequal size; roll the largest out square and moderately thin, spread over it a thin layer of marmalade, leaving a margin all roundabout an inch broad; roll the next largest in the same manner, lay iton, cover that with marmalade, leaving a margin; then roll the smallest, and put it on the other two, spreading marmalade; fold it up, one foldover the other, the width of your hand--press the ends together, tie itin a cloth securely, and place it in a kettle of boiling water, where itcan lie at length without doubling; boil it quickly, and when done, pourmelted butter with sugar and wine in the dish. 

 * * * * *

TO MAKE AN ORANGE PUDDING. 

Put two oranges and two lemons, into five quarts of water--boil themtill the rinds are quite tender; take them out, and when cold, slicethem thin, and pick out the seeds; put a pound of loaf sugar into a pintof water--when it boils, slice into it twelve pippins pared andcored--lay in the lemons and oranges, stew them tender, cover the dishwith puff paste, lay the fruit in carefully, in alternate layers--pouron the syrup, put some slips of paste across, and bake it. 

 * * * * *

AN APPLE CUSTARD. 

Pare and core twelve pippins, slice them tolerably thick, put a pound ofloaf sugar in a stew pan, with a pint of water and twelve cloves: boiland skim it, then put in the apples, and stew them till clear, and butlittle of the syrup remains--lay them in a deep dish, and take out thecloves; when the apples are cold, pour in a quart of rich boiledcustard--set it in water, and make it boil till the custard is set--takecare the water does not get into it. 

 * * * * *

BOILED LOAF. 

Pour a quart of boiling milk over four little rolls of bread--cover themup, turning them occasionally till saturated with the milk; tie themvery tight in cloths, and boil them an hour; lay them in the dish, andpour a little melted butter over them; for sauce, have butter in a boat, seasoned with wine, sugar, and grated nutmeg. 

 * * * * *

TRANSPARENT PUDDING. 

Beat eight eggs very light, add half a pound of pounded sugar, the sameof fresh butter melted, and half a nutmeg grated; sit it on a stove, andkeep stirring till it is as thick as buttered eggs--put a puff paste ina shallow dish, pour in the ingredients, and bake it half an hour in amoderate oven; sift sugar over it, and serve it up hot. 

 * * * * *

FLUMMERY. 

One measure of jelly, one of cream, and half a one of wine; boil itfifteen minutes over a slow fire, stirring all the time; sweeten it, andadd a spoonful of orange flower or rose water; cool it in a mould, turnit in a dish, and pour around it cream, seasoned in any way you like. 

 * * * * *

BURNT CUSTARD. 

Boil a quart of milk--and when cold, mix with it the yelks of eighteggs; stir them together over the fire a few minutes; sweeten it to yourtaste, put some slices of savoy cake in the bottom of a deep dish, andpour on the custard; whip the whites of the eggs to a strong froth, layit lightly on the top, sift some sugar over it, and hold a salamanderover it until it is a light brown; garnish the top with raspberrymarmalade, or any kind of preserved fruit. 

 * * * * *

AN ENGLISH PLUM PUDDING. 

Beat eight eggs very light, add to them a pound of flour sifted, and apound of powdered sugar; when it looks quite light, put in a pound ofsuet finely shred, a pint of milk, a nutmeg grated, and a gill ofbrandy; mix with it a pound of currants, washed, picked, and dried, anda pound of raisins stoned and floured--tie it in a thick cloth, and boilit steadily eight hours. 

 * * * * *

MARROW PUDDING. 

Grate a large loaf of bread, and pour on the crumbs a pint of rich milkboiling hot; when cold, add four eggs, a pound of beef marrow slicedthin, a gill of brandy, with sugar and nutmeg to your taste--mix allwell together, and either bake or boil it; when done, stick slices ofcitron over the top. 

 * * * * *

SIPPET PUDDING. 

Cut a loaf of bread as thin as possible, put a layer of it in the bottomof a deep dish, strew on some slices of marrow or butter, with a handfulof currants or stoned raisins; do this till the dish is full; let thecurrants or raisins be at the top; beat four eggs, mix with them a quartof milk that has been boiled a little and become cold, a quarter of apound of sugar, and a grated nutmeg--pour it in, and bake it in amoderate oven--eat it with wine sauce. 

 * * * * *

SWEET POTATO PUDDING. 

Boil one pound of sweet potatos very tender, rub them while hot througha colander; add six eggs well beaten, three quarters of a pound ofpowdered sugar, three quarters of butter, and some grated nutmeg andlemon peel, with a glass of brandy; put a paste in the dish, and whenthe pudding is done, sprinkle the top with sugar, and cover it with bitsof citron. Irish potato pudding is made in the same manner, but is notso good. 

 * * * * *

AN ARROW ROOT PUDDING. 

Boil a quart of milk, and make it into a thick batter, with arrow root;add six eggs, half a pound of butter, the same of pounded sugar, half anutmeg, and a little grated lemon peel; put a paste in the dish, andbake it nicely; when done, sift sugar over it, and stick slips of citronall over the top. 

 * * * * *

SAGO PUDDING. 

Wash half a pound of sago in several waters; put it on to boil in aquart of milk, with a stick of cinnamon; stir it very frequently, for itis apt to burn: when it becomes quite thick, take out the cinnamon, stirit in half a pound of butter, and an equal quantity of sugar, with agill of wine; when cold, add six eggs and four ounces of currants thathave been plumped in hot water--bake it in a paste. 

 * * * * *

PUFF PUDDING. 

Beat six eggs, add six spoonsful of milk, and six of flour, butter somecups, pour in the batter, and bake them quickly; turn them out, and eatthem with butter, sugar and nutmeg. 

 * * * * *

RICE PUDDING. 

Boil half a pound of rice in milk, until it is quite tender; beat itwell with a wooden spoon to mash the grains; add three quarters of apound of sugar, and the same of melted butter; half a nutmeg, six eggs, a gill of wine, and some grated lemon peel; put a paste in the dish, andbake it. For change, it may be boiled, and eaten with butter, sugar, andwine. 

 * * * * *

PLUM PUDDING. 

Take a pound of the best flour, sift it, and make it up before sunrise, with six eggs beaten light; a large spoonful of good yeast, and as muchmilk as will make it the consistence of bread; let it rise well, kneadinto it half a pound of butter, put in a grated nutmeg, with one and ahalf pounds of raisins stoned and cut up; mix all well together, wet thecloth, flour it, and tie it loosely, that the pudding may have room torise. Raisins for puddings or cakes, should be rubbed in a little flour, to prevent their settling to the bottom--see that it does not stick tothem in lumps. 

 * * * * *

ALMOND PUDDING. 

Put a pound of sweet almonds in hot water till the skin will slip offthem; pound them with a little orange flower or rose water, to keep themfrom oiling; mix with them four crackers, finely pounded, or two gillsof rice flour; six eggs, a pint of cream, a pound of sugar, half a poundof butter, and four table-spoonsful of wine; put a nice paste in thebottom of your dish, garnish the edges, pour in the pudding bake it in amoderate oven. 

 * * * * *

QUIRE OF PAPER PANCAKES. 

Beat sixteen eggs, add to them a quart of milk, a nutmeg, half a poundof flour, a pound of melted butter, a pound of sugar, and two gills ofwine; take care the flour be not in lumps; butter the pan for the firstpancake, run them as thin as possible, and when coloured, they are done;do not turn them, but lay them carefully in the dish, sprinklingpowdered sugar between each layer--serve them up hot. This quantity willmake four dozen pancakes. 

 * * * * *

A CURD PUDDING. 

Put two quarts of milk on the fire; when it boils, pour in half a pintof white wine, strain the curd from the whey, and pound it in a mortar, with six ounces of butter, half a pound of loaf sugar, and half a pintof rice flour, or as much crackers beaten as fine as flour; six eggsmade light, and half a grated nutmeg--beat all well together, and bakethem in saucers in a moderate oven; turn them out carefully in yourdish, stick thin slices of citron in them, and pour on rich meltedbutter, with sugar and wine. 

 * * * * *

LEMON PUDDING. 

Grate the rind from six fresh lemons, squeeze the juice from three, andstrain it; beat the yelks of sixteen eggs very light, put to themsixteen table-spoonsful of powdered loaf sugar, not heaped up--the sameof melted butter; add the grated rind, and the juice, four crackersfinely pounded, or an equal quantity of rice flour; or for change, sixounces of corn meal which is excellent--beat it till light, put a puffpaste in your dish, pour the pudding in, and bake it in a moderateoven--it must not be very brown. 

 * * * * *

BREAD PUDDING. 

Grate the crumb of a stale loaf, and pour on it a pint of boilingmilk--let it stand an hour, then beat it to a pulp; add six eggs, wellbeaten, half a pound of butter, the same of powdered sugar, half anutmeg, a glass of brandy, and some grated lemon peel--put a paste inthe dish, and bake it. 

 * * * * *

THE HENRIETTA PUDDING. 

Beat six eggs very light, sift into them a pound of loaf sugar powdered, and a light pound of flour, with half a grated nutmeg, and a glass ofbrandy; beat all together very well, add a pint of cream, pour it in adeep dish, and bake it--when done, sift some powdered sugar over it. 

 * * * * *

TANSEY PUDDING. 

Beat seven eggs very light, mix with them a pint of cream, and nearly asmuch spinach juice, with a little juice of tansey; add a quarter of apound of powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg and sugar; stir it over the fire to thicken, pour itinto a paste and bake it, or fry it like an omelette. 

 * * * * *

CHERRY PUDDING. 

Beat six eggs very light, add half a pint of milk, six ounces flour, eight ounces grated bread, twelve ounces suet, chopped fine, a littlesalt; when it is beat well, mix in eighteen ounces preserved cherries ordamsins; bake or boil it. Make a sauce of melted butter, sugar and wine. 

 * * * * *

APPLE PIE. 

Put a crust in the bottom of a dish, put on it a layer of ripe apples, pared and sliced thin--then a layer of powdered sugar; do thisalternately till the dish is full; put in a few tea-spoonsful of rosewater and some cloves--put on a crust and bake it. 

 * * * * *

BAKED APPLE PUDDING. 

Take well flavoured apples, bake, but do not burn them, rub them througha sieve, take one pound of the apples so prepared, mix with it, whilehot, half a pound of butter, and half a pound of powdered sugar; therinds of two lemons grated--and when cold, add six eggs well beaten; puta paste in the bottom of a dish, and pour in the apples--half an hourwill bake it; sift a little sugar on the apples when baked. 

 * * * * *

A NICE BOILED PUDDING. 

Make up a pint of flour at sun rise, exactly as you do for bread; seethat it rises well--have a large pot of water boiling; and half an hourbefore the puddings are to go to table, make the dough in balls, thesize of a goose egg; throw them in the water, and boil them quickly, keeping the pot covered: they must be torn asunder, as cutting will makethem heavy; eat them with powdered sugar, butter, and grated nutmeg. 

 * * * * *

AN EXCELLENT AND CHEAP DESSERT DISH. 

Wash a pint of small homony very clean, and boil it tender; add an equalquantity of corn meal, make it into a batter with eggs, milk, and apiece of butter; bake it like batter cakes on a griddle, and eat it withbutter and molasses. 

 * * * * *

SLICED APPLE PUDDING. 

Beat six eggs very light, add a pint of rich milk, pare some apples orpeaches--slice them thin, make the eggs and milk into a tolerably thickbatter with flour, add a small cup of melted butter, put in the fruit, and bake it in a deep dish--eat with sugar, butter, and nutmeg. 

 * * * * *

BAKED INDIAN MEAL PUDDING. 

Boil one quart of milk, mix in it two gills and a half of corn meal verysmoothly, seven eggs well beaten, a gill of molasses, and a good pieceof butter, bake it two hours. 

 * * * * *

BOILED INDIAN MEAL PUDDING. 

Mix one quart of corn meal, with three quarts of milk; take care it benot lumpy--add three eggs and a gill of molasses; it must be put on atsun rise, to eat at three o'clock; the great art in this pudding istying the bag properly, as the meal swells very much. 

 * * * * *

PUMPKIN PUDDING. 

Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mixwith the pulp six eggs quite light, a quarter of a pound of butter, halfa pint of new milk, some pounded ginger and nutmeg, a wine glass ofbrandy, and sugar to your taste. Should it be too liquid, stew it alittle drier, put a paste round the edges, and in the bottom of ashallow dish or plate--pour in the mixture, cut some thin bits of paste, twist them, and lay them across the top, and bake it nicely. 

 * * * * *

FAYETTE PUDDING. 

Slice a loaf of bread tolerably thick--lay the slices in the bottom of adish, cutting them so as to cover it completely; sprinkle some sugar andnutmeg, with a little butter, on each layer; when all are in, pour on aquart of good boiled custard sweetened--serve it up cold. 

 * * * * *

MACCARONI PUDDING. 

Simmer half a pound of maccaroni in a plenty of water, with atable-spoonful of salt, till tender, but not broke--strain it, beat fiveyelks, two whites of eggs, half a pint of cream--mince white meat andboiled ham very fine, add three spoonsful of grated cheese, pepper andsalt; mix these with the maccaroni, butter the mould, put it in, andsteam it in a pan of boiling water for an hour--serve with rich gravy. 

 * * * * *

POTATO PASTE. 

Boil mealy potatos quite soft, first taking off the skins; rub themwhile hot through a sieve, put them in a stew pan over the fire, with asmuch water as will make it the consistence of thick mush; sift one quartof flour, and make it into a paste; with this mush, knead it till light, roll it out thin, make the dumplins small--fill them with apples, or anyother fruit--tie them up in a thick cloth, and boil them nicely--eatthem with butter, sugar, and nutmeg. 

 * * * * *

COMPOTE OF APPLES. 

Pare and core the apples, and if you prefer it, cut them in four, washthem clean, and put them in a pan with water and sugar enough to coverthem; add cinnamon and lemon peel, which has been previously soaked, scraped on the inside, and cut in strings; boil them gently until theapples are done, take them out in a deep dish, boil the syrup to aproper consistency, and pour it on them: it will take a pound of sugarfor a large dish. 

 * * * * *

CHARLOTTE. 

Stew any kind of fruit, and season it in any you like best; soak someslices of bread in butter; them while hot, in the bottom and round thesides of a dish, which has been rubbed with butter--put in your fruit, and lay slices of bread prepared in the same manner on the top: bake ita few minutes, turn it carefully into another dish, sprinkle on somepowdered sugar, and glaze it with a salamander. 

 * * * * *

APPLE FRITTERS. 

Pare some apples, and cut them in thin slices--put them in a bowl, witha glass of brandy, some white wine, a quarter of a pound of poundedsugar, a little cinnamon finely powdered, and the rind of a lemongrated; let them stand some time, turning them over frequently; beat twoeggs very light, add one quarter of a pound of flour, a table-spoonfulof melted butter, and as much cold water as will make a thin batter;drip the apples on a sieve, mix them with the batter, take one slicewith a spoonful of batter to each fritter, fry them quickly of a lightbrown, drain them well, put them in a dish, sprinkling sugar over each, and glaze them nicely. 

 * * * * *

BELL FRITTERS. 

Put a piece of butter the size of an egg into a pint of water; let itboil a few minutes--thicken it very smoothly with a pint of flour; letit remain a short time on the fire, stir it all the time that it may notstick to the pan, pour it in a wooden bowl, add five or six eggs, breaking one and beating it in--then another, and so on till they areall in, and the dough quite light--put a pint of lard in a pan, let itboil, make the fritters small, and fry them of a fine amber colour. 

 * * * * *

BREAD FRITTERS. 

Cut your bread of a convenient size, pour on it some white wine, and letit stand a few minutes--drain it on a sieve, beat four eggs very light, add four spoonsful of wine, beat all well together--have your lardboiling, dip the bread in the egg, and fry it a light brown; sprinklesugar on each, and glaze them. 

 * * * * *

SPANISH FRITTERS. 

Make up a quart of flour, with one egg well beaten, a large spoonful ofyeast, and as much milk as will make it a little softer than muffindough; mix it early in the morning; when well risen, work in twospoonsful of melted butter, make it in balls the size of a walnut, andfry them a light brown in boiling lard--eat them with wine and sugar, ormolasses. 

 * * * * *

TO MAKE MUSH. 

Put a lump of butter the size of an egg into a quart of water, make itsufficiently thick with corn meal and a little salt; it must be mixedperfectly smooth--stir it constantly till done enough. 

 * * * * *

CAKES. 

JUMBALS. 

Put one pound of nice sugar into two pounds of flour, add pounded spiceof any kind, and pass them through a sieve; beat four eggs, pour them onwith three quarters of a pound of melted butter, knead all welltogether, and bake them. 

 * * * * *

MACAROONE. 

Blanch a pound of sweet almonds, pound them in a mortar with rose water;whip the whites of seven eggs to a strong froth, put in one pound ofpowdered sugar, beat it some time, then put in the almonds--mix themwell, and drop them on sheets of paper buttered; sift sugar over, andbake them quickly. Be careful not to let them get discoloured. 

 * * * * *

TO MAKE DROP BISCUIT. 

Beat eight eggs very light, add to them twelve ounces of flour, and onepound of sugar; when perfectly light, drop them on tin sheets, and bakethem in a quick oven. 

 * * * * *

TAVERN BISCUIT. 

To one pound of flour, add half a pound of sugar, half a pound ofbutter, some mace and nutmeg powdered, and a glass of brandy or wine;wet it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly. 

 * * * * *

RUSK. 

Rub half a pound of sugar into three pounds of flour--sift it, pour onhalf a pint of good yeast, beat six eggs, add half a pint of milk--mixall together, knead it well: if not soft enough, add more milk-it shouldbe softer than bread; make it at night--in the morning, if well risen, work in six ounces of butter, and bake it in small rolls; when cold, slice it, lay it on tin sheets, and dry it in the oven. 

 * * * * *

GINGER BREAD. 

Three quarts of flour, three quarters of a pound of brown sugar, a largespoonful of pounded ginger, one tea-spoonful of powdered cloves--siftit, melt half a pound of butter in a quart of rich molasses, wet theflour with it, knead it well, and bake it in a slack oven. 

 * * * * *

PLEBEIAN GINGER BREAD. 

Mix three large spoonsful of pounded ginger, with three quarts offlour--sift it, dissolve three tea-spoonsful of pearl-ash in a cup ofwater, and pour it on the flour; melt half a pound of butter in a quartof molasses, mix it with the flour, knead it well, cut it in shapes, andbake it. 

 * * * * *

SUGAR GINGER BREAD. 

Take two pounds of the nicest brown sugar, dry and pound it, put it intothree quarts of flour, add a large cup full of powdered ginger, and siftthe mixture; wash the salt out of a pound of butter, and cream it; havetwelve eggs well beaten; work into the butter first, the mixture, thenthe froth from the eggs, until all are in, and it is quite light; add aglass of brandy butter shallow moulds, pour it in, and bake in a quickoven. 

 * * * * *

DOUGH NUTS--A YANKEE CAKE. 

Dry half a pound of good brown sugar, pound it and mix it with twopounds of flour, and sift it; add two spoonsful of yeast, and as muchnew milk as will make it like bread: when well risen, knead in half apound of butter, make it in cakes the size of a half dollar, and frythem a light brown in boiling lard. 

 * * * * *

RISEN CAKE. 

Take three pounds of flour, one and a half of pounded sugar, atea-spoonful of cloves, one of mace, and one of ginger, all finelypowdered--pass the whole through a sieve, put to it four spoonsful ofgood yeast, and twelve eggs--mix it up well, and if not sufficientlysoft, add a little milk: make it up at night, and set it to rise--whenwell risen, knead into it a pound of butter, and two gills of brandy;have ready two pounds of raisins stoned, mix all well together, pour itinto a mould of proper size, and bake it in an oven heated as for bread;let it stand till thoroughly done, and do not take it from the moulduntil quite cold. 

 * * * * *

POUND CAKE. 

Wash the salt from a pound of butter, and rub it till it is soft ascream--have ready a pound of flour sifted, one of powdered sugar, andtwelve eggs well beaten; put alternately into the butter, sugar, flour, and the froth from the eggs--continuing to beat them together till allthe ingredients are in, and the cake quite light: add some grated lemonpeel, a nutmeg, and a gill of brandy; butter the pans, and bake them. This cake makes an excellent pudding, if baked in a large mould, andeaten with sugar and wine. It is also excellent when boiled, and servedup with melted butter, sugar and wine. 

 * * * * *

SAVOY OR SPUNGE CAKE. 

Take twelve fresh eggs, put them in the scale, and balance them withsugar: take out half, and balance the other half with flour; separatethe whites from the yelks, whip them up very light, then mix them, andsift in, first sugar, then flour, till both are exhausted; add somegrated lemon peel; bake them in paper cases, or little tin moulds. Thisalso makes an excellent pudding, with butter, sugar, and wine, forsauce. 

 * * * * *

A RICH FRUIT CAKE. 

HAVE the following articles prepared, before you begin the cake: fourpounds of flour dried and sifted, four pounds of butter washed to freeit from salt, two pounds of loaf sugar pounded, a quarter of a pound ofmace, the same of nutmegs powdered; wash four pounds of currants clean, pick and dry them; blanch one pound of sweet almonds, and cut them invery thin slices; stone two pounds of raisins, cut them in two, andstrew a little flour over to prevent their sticking together, and twopounds of citron sliced thin; break thirty eggs, separating the yelksand whites; work the butter to a cream with your hand-put inalternately, flour, sugar, and the froth from both whites and yelks, which must be beaten separately, and _only_ the froth put in. When allare mixed and the cake looks very light, add the spice, with half a pintof brandy, the currants and almonds; butter the mould well, pour in partof the cake, strew over it some raisins and citron--do this until all isin: set it in a well heated oven: when it has risen, and the top iscoloured, cover it with paper; it will require three hours baking--itmust be iced. 

 * * * * *

NAPLES BISCUIT. 

Beat twelve eggs light, add to them one pound of flour, and one ofpowdered sugar; continue to beat all together till perfectly light; bakeit in long pans, four inches wide, with divisions; so that each cake, when done, will be four inches long, and one and a half wide. 

 * * * * *

SHREWSBURY CAKES. 

Mix a pound of sugar, with two pounds of flour, and a large spoonful ofpounded coriander seeds; sift them, add three quarters of a pound ofmelted butter, six eggs, and a gill of brandy; knead it well, roll itthin, cut it in shapes, and bake without discolouring it. 

 * * * * *

LITTLE PLUM CAKES. 

Prepare them as directed for pound cake, add raisins and currants, bakethem in small tin shapes, and ice them. 

 * * * * *

SODA CAKES. 

Dissolve half a pound of sugar in a pint of milk, add a tea-spoonful ofsoda; pour it on two pounds of flour--melt half a pound of butter, kneadall together till light, put it in shallow moulds, and bake it quicklyin a brisk oven. 

 * * * * *

TO MAKE BREAD. 

When you find the barrel of flour a good one, empty it into a chest orbox, made for the purpose, with a lid that will shut close: it keepsmuch better in this manner than when packed in a barrel, and evenimproves by lying lightly; sift the quantity you intend to make up--putinto a bowl two gills and a half of water for each quart, with atea-spoon heaped up with salt, and a large spoonful of yeast for eachquart; stir this mixture well, put into another bowl one handful offlour from every quart; pour a little of the mixture on to wet it, thenmore, until you get it all in, taking great care that it be smooth, andquite free from lumps; beat it some minutes, take one-third of the flourout of the kettle, pour on the batter, and sprinkle over it the dryflour; stop the kettle, and set it where it can have a moderate degreeof warmth: when it has risen well, turn it into a bowl, mix in the dryflour, and knead it on a board till it looks quite light; return it tothe kettle, and place it where it can have proper heat: in the morning, take the dry crust carefully from the top, put the dough on a board, knead it well, make it into rolls, set them on tin sheets, put a towelover, and let them stand near the fire till the oven is ready. Inwinter, make the bread up at three o'clock, and it will be ready to workbefore bed time. In summer, make it up at five o'clock. A quart of flourshould weigh just one pound and a quarter. The bread must be rasped whenbaked. 

 * * * * *

TO MAKE NICE BISCUIT. 

Rub a large spoonful of butter into a quart of risen dough, knead itwell, and make it into biscuit, either thick or thin: bake them quickly. 

 * * * * *

RICE BREAD. 

Boil six ounces of rice in a quart of water, till it is dry andsoft--put it into two pounds of flour, mix it in well; add twotea-spoonsful of salt, two large spoonsful of yeast, and as much wateras will make it the consistence of bread: when well risen, bake it inmoulds. 

 * * * * *

MIXED BREAD. 

Put a tea-spoonful of salt, and a large one of yeast, into a quart offlour; make it sufficiently soft, with corn meal gruel; when well risen, bake it in a mould. It is an excellent bread for breakfast. Indifferentflour will rise much better, when made with gruel, than with fair water. 

 * * * * *

PATENT YEAST. 

Put half a pound of fresh hops into a gallon of water, and boil it awayto two quarts; then strain it, make it a thin batter with flour; addhalf a pint good yeast, and when well fermented, pour it in a bowl, andwork in as much corn meal as will make it the consistency of biscuitdough; set it to rise, and when quite light, make it into little cakes, which must be dried in the shade, turning them very frequently; keepthem securely from damp and dust. Persons who live in town, and canprocure brewer's yeast, will save trouble by using it: take one quart ofit, add a quart of water, and proceed as before directed. 

 * * * * *

TO PREPARE THE CAKES. 

Take one or more cakes, according to the flour you are to make; pour ona little warm water; when it is dissolved, stir it well, thicken with alittle flour, and set it near the fire, to rise before it is used. Thebest thing to keep yeast in, is a small mug or pitcher, with a closestopper, under which must be placed a double fold of linen, to make itstill closer. This is far preferable to a bottle, and more easilycleaned. 

 * * * * *

ANOTHER METHOD FOR MAKING YEAST. 

Peel one large Irish potato, boil it till soft, rub it through a sieve;add an equal quantity of flour, make it sufficiently liquid with hoptea; and when a little warmer than new milk, add a gill of good yeast;stir it well, and keep it closely covered in a small pitcher. 

 * * * * *

NICE BUNS. 

Put four ounces of sugar with three quarters of a pound of flour; makeit up with two spoonsful of yeast, and half a pint of milk; when wellrisen, work into it four ounces of butter, make it into small buns, andbake them in a quick oven--do not burn them. 

 * * * * *

MUFFINS. 

Sift a quart of flour, put to it a little salt, and a large spoonful ofyeast--beat the white of a fresh egg to a strong froth, add it, and makethe flour up with cold water, as soft as you can to allow it to behandled; set it in a moderately warm place. Next morning, beat it wellwith a spoon, put it on the griddle in a round form, and bake it nicely, turning them frequently till done. 

 * * * * *

FRENCH ROLLS. 

Sift a quart of flour, add a little salt, a spoonful of yeast, two eggswell beaten, and half a pint of milk--knead it, and set it to rise: nextmorning, work in an ounce of butter, make the dough into small rolls, and bake them. The top crust should not be hard. 

 * * * * *

CRUMPETS. 

Take a quart of dough from your bread at a very early hour in themorning; break three fresh eggs, separating the yelks from thewhites--whip them both to a froth, mix them with the dough, and addgradually milk-warm water, till you make a batter the thickness ofbuckwheat cakes: beat it well, and set it to rise till near breakfasttime; have the griddle ready, pour on the batter to look quite round:they do not require turning. 

 * * * * *

APOQUINIMINC CAKES. 

Put a little salt, one egg beaten, and four ounces of butter, in a quartof flour--make it into a paste with new milk, beat it for half an hourwith a pestle, roll the paste thin, and cut it into round cakes; bakethem on a gridiron, and be careful not to bum them. 

 * * * * *

BATTER CAKES. 

Boil two cups of small homony very soft; add an equal quantity of cornmeal with a little salt, and a large spoonful of butter; make it in athin batter with three eggs, and a sufficient quantity of milk--beat alltogether some time, and bake them on a griddle, or in woffle irons. Wheneggs cannot be procured, yeast makes a good substitute; put a spoonfulin the batter, and let it stand an hour to rise. 

 * * * * *

BATTER BREAD. 

Take six spoonsful of flour and three of corn meal, with a littlesalt--sift them, and make a thin batter with four eggs, and a sufficientquantity of rich milk; bake it in little tin moulds in a quick oven. 

 * * * * *

CREAM CAKES. 

Melt as much butter in a pint of milk, as will make it rich ascream--make the flour into a paste with this, knead it well, roll it outfrequently, cut it in squares, and bake on a griddle. 

 * * * * *

SOUFLE BISCUITS. 

Rub four ounces of butter into a quart of flour, make it into paste withmilk, knead it well, roll it as thin as paper, and bake it to lookwhite. 

 * * * * *

CORN MEAL BREAD. 

Rub a piece of butter the size of an egg, into a pint of corn meal--makeit a batter with two eggs, and some new milk--add a spoonful of yeast, set it by the fire an hour to rise, butter little pans, and bake it. 

 * * * * *

SWEET POTATO BUNS. 

Boil and mash a potato, rub into it as much flour as will make it likebread--add spice and sugar to your taste, with a spoonful of yeast; whenit has risen well, work in a piece of butter, bake it in small rolls, tobe eaten hot with butter, either for breakfast or tea. 

 * * * * *

RICE WOFFLES. 

Boil two gills of rice quite soft, mix with it three gills of flour, alittle salt, two ounces melted butter, two eggs beaten well, and as muchmilk as will make it a thick batter--beat it till very light, and bakeit in woffle irons. 

 * * * * *

VELVET CAKES. 

Make a batter of one quart of flour, three eggs, a quart of milk, and agill of yeast; when well risen, stir in a large spoonful of meltedbutter, and bake them in muffin hoops. 

 * * * * *

CHOCOLATE CAKES. 

Put half a pound of nice brown sugar into a quart of flour, sift it, andmake it into a paste, with four ounces of butter melted in as much milkas will wet it; knead it till light, roll it tolerably thin, cut it instrips an inch wide, and just long enough to lay in a plate; bake themon a griddle, put them in the plate in rows to checker each other, andserve them to eat with chocolate. 

 * * * * *

WAFERS. 

Beat six eggs, add a pint of flour, two ounces of melted butter, with asmuch milk as will make a thin batter--put in pounded loaf sugar to yourtaste, pour it in the wafer irons, bake them quickly without browning, and roll them while hot. 

 * * * * *

BUCKWHEAT CAKES. 

Put a large spoonful of yeast and a little salt, into a quart ofbuckwheat meal; make it into a batter with cold water; let it rise well, and bake it on a griddle--it turns sour very quickly, if it be allowedto stand any time after it has risen. 

 * * * * *

OBSERVATIONS ON ICE CREAMS. 

It is the practice with some indolent cooks, to set the freezercontaining the cream, in a tub with ice and salt, and put it in the icehouse; it will certainly freeze there; but not until the wateryparticles have subsided, and by the separation destroyed the cream. Afreezer should be twelve or fourteen inches deep, and eight or ten wide. This facilitates the operation very much, by giving a larger surface forthe ice to form, which it always does on the sides of the vessel; asilver spoon with a long handle should be provided for scraping the icefrom the sides as soon as formed: and when the whole is congealed, packit in moulds (which must be placed with care, lest they should not beupright, ) in ice and salt, till sufficiently hard to retain theshape--they should not be turned out till the moment they are to beserved. The freezing tub must be wide enough to leave a margin of fouror five inches all around the freezer, when placed in the middle--whichmust be filled up with small lumps of ice mixed with salt--a larger tubwould waste the ice. The freezer must be kept constantly in motionduring the process, and ought to be made of pewter, which is less liablethan tin to be worn in holes, and spoil the cream by admitting the saltwater. 

 * * * * *

ICE CREAMS. 

When ice creams are not put into shapes, they should always be served inglasses with handles. 

 * * * * *

VANILLA CREAM. 

Boil a Vanilla bean in a quart of rich milk, until it has imparted theflavour sufficiently--then take it out, and mix with the milk, eighteggs, yelks and whites beaten well; let it boil a little longer; make itvery sweet, for much of the sugar is lost in the operation of freezing. 

 * * * * *

RASPBERRY CREAM. 

Make a quart of rich boiled custard--when cold, pour it on a quart ofripe red raspberries; mash them in it, pass it through a sieve, sweeten, and freeze it. 

 * * * * *

STRAWBERRY CREAM

Is made in the same manner--the strawberries must be very ripe, and thestems picked out. If rich cream can be procured, it will be infinitelybetter--the custard is intended as a substitute, when cream cannot behad. 

 * * * * *

COCOA NUT CREAM. 

Take the nut from its shell, pare it, and grate it very fine; mix itwith a quart of cream, sweeten, and freeze it. If the nut be a smallone, it will require one and a half to flavour a quart of cream. 

 * * * * *

CHOCOLATE CREAM. 

Scrape a quarter of a pound of chocolate very fine, put it in a quart ofmilk, boil it till the chocolate is dissolved, stirring itcontinually--thicken with six eggs. A Vanilla bean boiled with the milk, will improve the flavour greatly. 

 * * * * *

OYSTER CREAM. 

Make a rich soup, (see directions for oyster soup, ) strain it from theoysters, and freeze it. 

 * * * * *

ICED JELLY. 

Make calf's foot jelly not very stiff, freeze it, and serve it inglasses. 

 * * * * *

PEACH CREAM. 

Get fine soft peaches perfectly ripe, peel them, take out the stones, and put them in a China bowl: sprinkle some sugar on, and chop them verysmall with a silver spoon--if the peaches be sufficiently ripe, theywill become a smooth pulp; add as much cream or rich milk as you havepeaches; put more sugar, and freeze it. 

 * * * * *

COFFEE CREAM. 

Toast two gills of raw coffee till it is a light brown, and not a grainburnt; put it hot from the toaster without grinding it, into a quart ofrich, and perfectly sweet milk; boil it, and add the yelks of eighteggs; when done, strain it through a sieve, and sweeten it; if properlydone, it will not be discoloured. The coffee may be dried, and willanswer for making in the usual way to drink, allowing more for thequantity of water, than if it had not gone through this process. 

 * * * * *

QUINCE CREAM. 

Wash ripe quinces and boil them whole till quite tender--let them standto drain and cool--then rub them through a hair sieve; mix with the pulpas much cochineal finely powdered, as will make it a pretty colour; thenadd an equal quantity of cream, and sweeten it. Pears or apples may beused, prepared in the same manner. 

 * * * * *

CITRON CREAM. 

Cut the finest citron melons when perfectly ripe--take out the seeds, and slice the nicest part into a China bowl in small pieces, that willlie conveniently; cover them with powdered sugar, and let them standseveral hours--then drain off the syrup they have made, and add as muchcream as it will give a strong flavour to, and freeze it. Pine applesmay be used in the same way. 

 * * * * *

ALMOND CREAM. 

Pour hot water on the almonds, and let them stand till the skins willslip off, then pound them fine, and mix them with cream: a pound ofalmonds in the shells, will be sufficient for a quart of cream--sweetenand freeze it. The kernels of the common black walnut, prepared in thesame way, make an excellent cream. 

 * * * * *

LEMON CREAM. 

Pare the yellow rind very thin from four lemons--put them in a quart offresh cream, and boil it; squeeze and strain the juice of one lemon, saturate it completely with powdered sugar; and when the cream is quitecold, stir it in--take care that it does not curdle--if not sufficientlysweet, add more sugar. 

 * * * * *

LEMONADE ICED. 

Make a quart of rich lemonade, whip the whites of six fresh eggs to astrong froth--mix them well with the lemonade, and freeze it. The juiceof morello cherries, or of currants mixed with water and sugar, andprepared in the same way, make very delicate ices. 

 * * * * *

TO MAKE CUSTARD. 

Make a quart of milk quite hot, that it may not whey when baked; let itstand to get cold, and then mix six eggs with it; sweeten it with loafsugar, and fill the custard cups--put on the covers, and set them in aDutch oven with water, but not enough to risk its boiling into the cups;do not put on the top of the oven. When the water has boiled ten orfifteen minutes, take out a cup, and if the custard be the consistenceof jelly; it is sufficiently done; serve them in the cups with thecovers on, and a tea-spoon on the dish between each cup--grate nutmeg onthe tops when cold. 

 * * * * *

TO MAKE A TRIFLE. 

Put slices of Savoy cake or Naples biscuit at the bottom of a deep dish;wet it with white wine, and fill the dish nearly to the top with richboiled custard; season half a pint of cream with white wine and sugar;whip it to a froth--as it rises, take it lightly off, and lay it on thecustard; pile it up high and tastily--decorate it with preserves of anykind, cut so thin as not to bear the froth down by its weight. 

 * * * * *

RICE BLANC MANGE. 

Boil a tea-cup full of rice in a very small of water, till it is nearbursting--then add half a pint of milk, boil it to a mush, stirring allthe time; season it with sugar, wine, and nutmeg; dip the mould inwater, and fill it; when cold, turn it in a dish, and surround it withboiled custard seasoned, or syllabub--garnish it with marmalade. 

 * * * * *

FLOATING ISLAND. 

Have the bowl nearly full of syllabub, made with milk, white wine, andsugar; beat the whites of six new laid eggs to a strong froth--then mixwith it raspberry or strawberry marmalade enough to flavour and colourit; lay the froth lightly on the syllabub, first putting in some slicesof cake; raise it in little mounds, and garnish with something light. 

 * * * * *

SYLLABUB. 

Season the milk with sugar and white wine, but not enough to curdle it;fill the glasses nearly full, and crown them with whipt cream seasoned. 

 * * * * *

COLD CREAMS. 

LEMON CREAM. 

Pare the rind very thin from four fresh lemons, squeeze the juice, andstrain it--put them both into a quart of water, sweeten it to yourtaste, add the whites of six eggs, beat to a froth; set it over thefire, and keep stirring until it thickens, but do not let it boil--thenpour it in a bowl; when cold, strain it through a sieve, put it on thefire, and add the yelks of the eggs--stir it till quite thick, and serveit in glasses. 

 * * * * *

ORANGE CREAM. 

Is made in the same manner, but requires more juice to give a flavour. 

 * * * * *

RASPBERRY CREAM. 

Stir as much raspberry marmalade into a quart of cream, as will besufficient to give a rich flavour of the fruit--strain it, and fill yourglasses, leaving out a part to whip into froth for the top. 

 * * * * *

TEA CREAM. 

Put one ounce of the best tea in a pitcher, pour on it a table spoonfulof water, and let it stand an hour to soften the leaves; then put to ita quart of boiling cream, cover it close, and in half an hour strain it;add four tea-spoonsful of a strong infusion of rennet in water, stir it, and set it on some hot ashes, and cover it; when you find by cooling alittle of it, that it will jelly, pour it into glasses, and garnish withthin bits of preserved fruit. 

 * * * * *

SAGO CREAM. 

Wash the sago clean, and put it on the fire with a stick of cinnamon, and as much water as will boil it thick and soft; take out the cinnamon, and add rich boiled custard till it is of a proper thickness; sweetenit, and serve in glasses or cups, with grated nutmeg on the top. 

 * * * * *

BARLEY CREAM. 

Is made the same way--you may add a little white wine to both; it willgive an agreeable flavour. 

 * * * * *

GOOSEBERRY FOOL. 

Pick the stems and blossoms from two quarts of green gooseberries; putthem in a stew pan, with their weight in loaf sugar, and a very littlewater--when sufficiently stewed, pass the pulp through a sieve; and whencold, add rich boiled custard till it is like thick cream; put it in aglass bowl, and lay frothed cream on the top. 

 * * * * *

TO MAKE SLIP. 

Make a quart of rich milk moderately warm: then stir into it one largespoonful of the preparation of rennet, (see receipt to prepare rennet, )set it by, and when cold, it will be as stiff as jelly. It should bemade only a few hours before it is used, or it will be tough and watery;in summer, set the dish in ice after it has jellied--it must be eatenwith powdered sugar, cream, and nutmeg. 

 * * * * *

CURDS AND CREAM. 

Turn one quart of milk as for the slip--let it stand until just beforeit is to be served: then take it up with a skimming dish, and lay it ona sieve--when the whey has drained off, put the curds in a dish, andsurround them with cream--use sugar and nutmeg. These are Arcadiandishes; very delicious, cheap, and easily prepared. 

 * * * * *

BLANC MANGE. 

Break one ounce of isinglass into very small pieces; wash it well, andpour on a pint of boiling water; next morning, add a quart of milk, boilit till the isinglass is dissolved, strain it, put in two ounces sweetalmonds, blanched and pounded; sweeten it, and put it in the mould--whenstiff, turn them into a deep dish, and put raspberry cream around them. For a change, stick thin slips of blanched almonds all over the blancmange, and dress round with syllabub, nicely frothed. Some mouldsrequire colouring--for an ear of corn, mix the yelk of an egg with alittle of the blanc mange; fill the grains of the corn with it--and whenquite set, pour in the white, but take care it is not warm enough tomelt the yellow: for a bunch of asparagus, colour a little with spinachjuice, to fill the green tops of the heads. Fruit must be made thenatural colour of what it represents. Cochineal and alkanet root poundedand dissolved in brandy, make good colouring; but blanc mange shouldnever be served, without raspberry cream or syllabub to eat with it. 

 * * * * *

TO MAKE A HEN'S NEST. 

Get five small eggs, make a hole at one end, and empty the shells--fillthem with blanc mange: when stiff and cold, take off the shells, parethe yellow rind very thin from six lemons, boil them in water tilltender, then cut them in thin strips to resemble straw, and preservethem with sugar; fill a small deep dish half full of nice jelly--when itis set, put the straw on in form of a nest, and lay the eggs in it. Itis a beautiful dish for a dessert or supper. 

 * * * * *

Little Dishes for a Second Course, or Supper. 

PHEASANTS A-LA-DAUB. 

Roast two pheasants in the nicest manner--get a deep dish, the size andform of the one you intend to serve the pheasants in--it must be as deepas a tureen; put in savoury jelly about an inch and a half at thebottom; when that is set, and the pheasants cold, lay them on the jellywith their breasts down; fill the dish with jelly up to their backs;take care it is not warm enough to melt the other, and that the birdsare not displaced--just before it is to be served, set it a moment inhot water to loosen it; put the dish on the top, and turn it outcarefully. 

 * * * * *

PARTRIDGES A-LA-DAUB. 

Truss six partridges neatly, cover them with thin slices of fat bacontaken from the top of a middling; this keeps them white, and gives agood flavour; they must be wrapped entirely in it--roast them, and whendone, take off the bacon; let them get cold, and use jelly as for thepheasants. 

 * * * * *

CHICKENS A-LA-DAUB. 

Roast two half grown chickens, cut off the legs and wings, pull thebreast from each side entire, take the skin from all the pieces, lay itin the dish, and cover it with jelly. 

 * * * * *

TO MAKE SAVOURY JELLY. 

Put eight or ten pounds of coarse lean beef, or the same quantity of theinferior parts of the fore quarter of veal, into a pot with two gallonsof water, a pound of lean salt pork, three large onions chopped, threecarrots, a large handful of parsley, and any sweet herb that you choose, with pepper and salt; boil it very gently till reduced to two quarts;strain it through a sieve--next day, take off the fat, turn out thejelly, and separate it from the dregs at the bottom; put it on the firewith half a pint of white wine, a large spoonful of lemon pickle, andthe whites and shells of four eggs beaten: when it boils clear on oneside, run it through the jelly bag. 

 * * * * *

TURKEY A-LA-DAUB. 

Bone a small turkey, put pepper and salt on the inside, and cover itwith slices of boiled ham or tongue; fill it with well seasonedforcemeat, sew it up and boil it--cover it with jelly. 

 * * * * *

SALMAGUNDI. 

Turn a bowl on the dish, and put on it in regular rings, beginning atthe bottom, the following ingredients, all minced:--anchovies with thebones taken out, the white meat of fowls without the skin, hard boiledeggs, the yelks and whites chopped separately, parsley, the lean of oldham scraped, the inner stalks of celery; put a row of capers round thebottom of the bowl, and dispose the others in a fanciful manner; put alittle pyramid of butter on the top, and have a small glass with eggmixed as for sallad, to eat with the salmagundi. 

 * * * * *

AN EXCELLENT RELISH AFTER DINNER. 

Put some soup or gravy from any of the dishes on the table, into thestew dish; add a good portion of pepper, vinegar, wine, catsup and salt;let it be very highly seasoned; broil the legs, liver, and gizzard of aturkey, the kidney of veal, or any thing you fancy; cut it up in smallpieces: when broiled, put it in the gravy, and stew it at table. 

 * * * * *

TO STEW PERCH. 

Lay the perch in a deep pan with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; when they are all in, takeas much water as will be sufficient to fill the pan less than half full;add a gill of wine, one of catsup, a little lemon pickle and spice;cover the pan, and let it stew gently till done; take out the fishwithout breaking, put them in a deep dish, pour the gravy on, and neatlyturn them out. 

 * * * * *

PRESERVES. 

DIRECTIONS FOR MAKING PRESERVES. 

The preserving pan should be made of bell metal, flat at the bottom, very large in diameter, but not deep. It should have a cover to fitclosely, and handles at the sides of the pan, for taking it off withease when the syrup boils too fast. There should also be a largechafing-dish with long legs, for the convenience of moving it to anypart of the room. The process is a tedious one; and if thesuperintendent be not comfortably situated, the preserves cannot beproperly managed. A ladle the size of a saucer, pierced and having along handle, will be necessary for taking up the fruit without syrup. When a chafing-dish cannot be procured, the best substitute is a brickstove, with a grating, to burn charcoal. The sugar should be the bestdouble refined; but if the pure amber coloured sugar house syrup fromthe West Indies can be got, it is greatly superior; it never ferments, and the trouble is very much lessened by having ready made syrup, inwhich it is only necessary to boil the fruit till clear. All delicatefruit should be done gently, and not allowed to remain more than half anhour after it begins to stew, before it is laid on dishes to cool; itmust be put into the syrup again for the same time; continue this untilit is sufficiently transparent. The advantage of this method is that thepreserves are less liable to boil to pieces, than when done all at onetime. It is injudicious to put more in the pan at once, than can lie onthe bottom without crowding. The pan must be made bright, and nothingpermitted to cool in it, lest it should canker. Delicate preservesshould be kept in small glasses or pots, that will not hold more thanone or two pounds, for the admission of air injures them; put letterpaper wet with brandy on the preserves, and cover the tops with manyfolds of soft paper, that will tie round closely; keep them in a dryplace, and expose them constantly to the sun to check fermentation. Fruit for preserving should be in full perfection, but not too ripe. 

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TO PRESERVE CLING-STONE PEACHES. 

Get the finest yellow cling-stones, pare them, and lay them in a bowl;have their weight of sugar pounded, and sprinkle it over them as theyare put in; let them stand two or three hours, put them together withthe sugar into the pan, add a little water, and let the peaches remaintill thoroughly scalded; take them out with the ladle, draining off thesyrup; should there not be enough to cover the peaches, add more Water, boil it and skim it, return the fruit, and do them gently till quiteclear. Have some stones cracked, blanch the kernels, and preserve themwith the peaches. 

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CLING-STONES SLICED. 

Pare the peaches, and cut them in as large slices as possible; havetheir weight in sugar, and preserve them as the others. 

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SOFT PEACHES. 

Get yellow soft peaches that are not quite ripe, pare and divide them, scrape the places where the stones lay with a tea-spoon, and follow theformer directions. 

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PEACH MARMALADE. 

Take the ripest soft peaches, (the yellow ones make the prettiestmarmalade, ) pare them, and take out the stones; put them in the pan withone pound of dry light coloured brown sugar to, two of peaches: whenthey are juicy, they do not require water: with a silver or woodenspoon, chop them with the sugar; continue to do this, and let them boilgently till they are a transparent pulp, that will be a jelly when cold. Puffs made of this marmalade are very delicious. 

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PEACH CHIPS. 

Slice them thin, and boil them till clear in a syrup made with halftheir weight of sugar; lay them on dishes in the sun, and turn them tilldry; pack them in pots with powdered sugar sifted over each layer;should there be syrup left, continue the process with other peaches. They are very nice when done pure honey instead of sugar. 

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PEARS. 

The small pears are better for preserving than large ones. Pare them, and make a syrup, with their weight of sugar, and a little water--leavethe stem on, and stick a clove in the blossom end of each; stew themtill perfectly transparent. 

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PEAR MARMALADE. 

Boil the pears till soft--when cold, rub the pulp through a sieve, andboil it to a jelly, allowing one pound of sugar to two of pears. 

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QUINCES. 

Select the finest and most perfect quinces, lay them on shelves, but donot let them touch each other; keep them till they look yellow and havea fragrant smell; put as many in the preserving pan as can lieconveniently, cover them with water, and scald them well: then take outthe cores, and put them in water; cover the pan and boil them some time;strain the water, add to it the weight of the quinces in pounded loafsugar, dissolve and skim it, pare the quinces, put them in the pan, andshould there not be syrup enough to cover them, add more water--stewthem till quite transparent. They will be light coloured if kept coveredduring the process, and red if the cover be taken off. Fill the spacethe cores occupied with quince jelly, before they are put into thepots--and cover them with syrup. 

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CURRANT JELLY. 

Pick full ripe currants from the stem, and put them in a stone pot; thenset it in an iron pot of water--take care that no water gets in: whenthe currants have yielded their juice, pour them into a jelly bag--letit run as long as it will without pressing, which must be reserved forthe best jelly; you may then squeeze the bag to make inferior kind. Toeach pint of this juice, put one pound of loaf sugar powdered--boil itfifteen or twenty minutes--skim it clean, and put it in glasses; exposethem daily to the sun to prevent fermentation. 

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QUINCE JELLY. 

Prepare the quinces as before directed, take off the stems and blossoms, wash them clean, and cut them in slices without paring; fill the pan, and pour in water to cover them--stew them gently, putting in a littlewater occasionally till they are soft; then pour them into a jelly bag;let all the liquor run through without pressing it, which must be setaside for the best jelly; to each pint of this, put a pound of loafsugar pounded, and boil it to a jelly. The bag may be squeezed for aninferior, but a very nice jelly. 

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QUINCE MARMALADE. 

Boil the quinces in water until soft, let them cool, and rub all thepulp through a sieve: put two pounds of it to one of sugar, pound alittle cochineal, sift in through fine muslin, and mix it with thequince to give a colour; pick out the seeds, tie them in a muslin bag, and boil them with the marmalade: when it is a thick jelly, take out theseeds, and put it in pots. 

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CHERRIES. 

The most beautiful cherries to preserve, are the carnation and commonlight red, with short stems; select the finest that are not too ripe;take an equal weight with the cherries of double refined sugar, make itinto a syrup, and preserve them without stoning, and with the stems on;if they be done carefully, and the "Directions for preserving" closelyattended to, the stems will not come off, and they will be sotransparent that the stones may be seen. 

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MORELLO CHERRIES. 

Take out the stones with a quill over a deep dish, to save the juicethat runs from them; put to the juice a pound of sugar for each pound ofcherries, weighed after they are stoned; boil and skim the syrup, thenput in the fruit, and stew till quite clear. 

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TO DRY CHERRIES. 

Stone them, and save the juice: weigh the cherries, and allow one poundof good brown sugar to three of the fruit; boil it with the juice, putthe cherries in, stew them fifteen or twenty minutes, take them out, drain off the syrup, and lay the cherries in dishes to dry in the sun;keep the syrup to pour over a little at a time, as it dries on thecherries, which must be frequently turned over; when all the syrup isused, put the cherries away in pots, sprinkling a little powdered loafsugar between the layers. They make excellent pies, puddings, andcharlottes. 

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RASPBERRY JAM. 

To each pound of ripe red or English raspberries, put one pound of loafsugar--stir it frequently, and stew till it is a thick jelly. 

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TO PRESERVE STRAWBERRIES. 

Get the largest strawberries before they are too ripe; have the bestloaf sugar, one pound to each of strawberries--stew them very gently, taking them out to cool frequently, that they may not be mashed; whenthey look clear, they are done enough. 

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STRAWBERRY JAM. 

Is made in the same manner as the raspberry, and is very fine to mixwith cream for blanc mange, puffs, sweet-meat puddings, &c. &c. 

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GOOSEBERRIES. 

Select young gooseberries, make a syrup with one pound of loaf sugar toeach of fruit; stew them till quite clear and the syrup becomes thick, but do not let them be mashed. They are excellent made into tarts--donot cover the pan while they are stewing. 

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APRICOTS IN BRANDY. 

Take freshly gathered apricots not too ripe; to half their weight ofloaf sugar, add as much water as will cover the fruit; boil and skim it:then put in the apricots, and let them remain five or six minutes: takethem up without syrup, and lay them on dishes to cool; boil the syruptill reduced one half; when the apricots are cold, put them in bottles, and cover them with equal quantities of syrup and French brandy. If theapricots be cling-stones, they will require more scalding. 

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PEACHES IN BRANDY. 

Get yellow soft peaches, perfectly free from defect and newly gathered, but not too ripe; place them in a pot, and cover them with cold weaklye; turn over those that float frequently, that the lye may act equallyon them; at the end of an hour take them out, wipe them carefully with asoft cloth to get off the down and skin, and lay them in cold water;make a syrup as for the apricots, and proceed in the same manner, onlyscald the peaches more. 

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CHERRIES IN BRANDY. 

Get the short stemmed bright red cherries in bunches--make a syrup, withequal quantities of sugar and cherries; scald the cherries, but do notlet the skins crack, which they will do if the fruit be too ripe. 

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MAGNUM BONUM PLUMS IN BRANDY. 

Select those that are free from blemish--make a syrup with half theirweight of sugar, and preserve them in the same manner directed forapricots--green gages. The large amber, and the blue plums, are alsoexcellent, done in the same way. 

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PICKLING. 

LEMON PICKLE. 

Grate the yellow rind from two dozen fine fresh lemons, quarter them butleave them whole at the bottom; sprinkle salt on them, and put them inthe sun every day until dry; then brush off the salt, put them in a potwith one ounce of nutmegs, and one of mace pounded; a large handful ofhorse radish scraped and dried two dozen cloves of garlic, and a pint ofmustard seed; pour on one gallon of strong vinegar, tie the pot close, put a board on, and let it stand three months--strain it, and whenperfectly clear, bottle it. 

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TOMATO CATSUP. 

Gather a peck of tomatos, pick out the stems, and wash them; put them onthe fire without water, sprinkle on a few spoonsful of salt, let themboil steadily an hour, stirring them frequently; strain them through acolander, and then through a sieve; put the liquid on the fire with halfa pint of chopped onions, half a quarter of an ounce of mace broke intosmall pieces; and if not sufficiently salt, add a little more--onetable-spoonful of whole black pepper; boil all together until justenough to fill two bottles; cork it tight. Make it in August, in dryweather. 

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TOMATO MARMALADE. 

Gather full grown tomatos while quite green; take out the stems, andstew them till soft; rub them through a sieve, put the pulp on the fireseasoned highly with pepper, salt, and pounded cloves; add some garlic, and stew all together till thick: it keeps well, and is excellent forseasoning gravies, &c. &c. 

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TOMATO SWEET MARMALADE. 

Prepare it in the same manner, mix some loaf sugar with the pulp, andstew until it is a stiff jelly. 

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TOMATO SOY. 

Take a bushel of full ripe tomatos, cut them in slices withoutskinning--sprinkle the bottom of a large tub with salt, strew in thetomatos, and over each layer of about two inches thick, sprinkle half apint of salt, and three onions sliced without taking off the skins. 

When the bushel of tomatos is thus prepared, let them remain for _three_days, then put them into a large iron pot, in which they must boil fromearly in the morning till night, constantly stirring to prevent theirsticking and mashing them. 

The next morning, pass the mixture through a sieve, pressing it toobtain all the liquor you can; and add to it one ounce of cloves, quarter of a pound of allspice, quarter of a pound of whole blackpepper, and a small wine glass of Cayenne; let it boil slowly andconstantly during the whole of the day--in the evening, put it into asuitable vessel to cool; and the day after, bottle and cork it well:place it in a cool situation during warm weather, and it will keep formany years, provided it has been boiled very slowly and sufficiently inthe preparation. Should it ferment it must be boiled a second time. 

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PEPPER VINEGAR. 

Get one dozen pods of pepper when ripe, take out the stems, and cut themin two; put them in a kettle with three pints of vinegar, boil it awayto one quart, and strain it through a sieve. A little of this isexcellent in gravy of every kind, and gives a flavour greatly superiorto black pepper; it is also very fine when added to each of the variouscatsups for fish sauce. 

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MUSHROOM CATSUP. 

Take the flaps of the proper mushrooms from the stems--wash them, addsome salt, and crush them; then boil them some time, strain them througha cloth, put them on the fire again with salt to your taste, a fewcloves of garlic, and a quarter of an ounce of cloves pounded, to a peckof mushrooms; boil it till reduced to less than half the originalquantity--bottle and cork it well. 

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TARRAGON OR ASTRAGON VINEGAR. 

Pick the tarragon nicely from the stem, let it lie in a dry placeforty-eight hours; put it in a pitcher, and to one quart of the leavesput three pints of strong vinegar; cover it close, and let it stand aweek--then strain it, and after standing in the pitcher till quiteclear, bottle it, and cork it closely. 

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CURRY POWDER. 

One ounce turmeric, one do. Coriander seed, one do. Cummin seed, one do. White ginger, one of nutmeg, one of mace, and one of Cayenne pepper;pound all together, and pass them through a line sieve; bottle and corkit well--one tea-spoonful is sufficient to season any made dish. 

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TO PICKLE CUCUMBERS. 

Gather them full grown, but quite young--take off the green rind, andslice them tolerably thick; put a layer in a deep dish, strew over itsome chopped onion and salt; do this until they are all in; sprinklesalt on the top, let them stand six hours, put them in a colander--whenall the liquor has run off, put them in a pot; strew a little cayennepepper over each layer, and cover them with strong cold vinegar; whenthe pot is full, pour on some sweet oil, and tie it, up close; at theend of a fortnight, pour off the first vinegar, and put on fresh. 

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OIL MANGOS. 

Gather the melons a size larger than a goose egg--put them in a pot, pour boiling salt and water made strong upon them, and cover them up;next day, cut a slit from the stem to the blossom end, and take out theseeds carefully--return them to the brine, and let them remain in iteight days; then put them in strong vinegar for a fortnight, wipe theinsides with a soft cloth, stuff them and tie them, pack them in a potwith the slit uppermost; strew some of the stuffing over each layer, andkeep them covered with the best vinegar. 

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TO MAKE THE STUFFING FOR FORTY MELONS. 

Wash a pound of white race ginger very clean; pour boiling water on it, and let it stand twenty-four hours; slice it thin, and dry it; one poundof horse-radish scraped and dried, one pound of mustard seed washed anddried, one pound of chopped onion, one ounce of mace, one of nutmegpounded fine, two ounces of turmeric, and a handful of whole blackpepper; make these ingredients into a paste, with a quarter of a poundof mustard, and a large cup full of sweet oil; put a clove of garlicinto each mango. 

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TO MAKE YELLOW PICKLE. 

Put all the articles intended for the yellow pickle in a pot, and pouron them boiling salt and water--let them stand forty-eight hours, takeadvantage of a clear hot day, press the water from the articles, and laythem to dry in full sunshine, on a table covered with a thick softcloth, with the corners pinned securely, that they may not blow up overthe things--the cloth absorbs the moisture; and by turning themfrequently on a dry place, they become white, and receive the colour ofthe turmeric more readily--one day of clear sunshine is enough toprepare them for the first vinegar. When dried, put them in a pot ofplain cold vinegar, with a little turmeric in it--let them remain in ittwo weeks to draw off the water from them, and to make them plump--thenput them in a clean pot, and pour on the vinegar, prepared by thefollowing directions--this is the most economical and best way ofkeeping them--mix the turmeric very smoothly, before you add it to yourpickles. 

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TO MAKE GREEN PICKLES. 

Put the articles you intend to pickle, in a pot--and cover them withboiling salt and water: put a thick cloth on the top, and then a platethat will fit it--let it stand till the next morning, then pour off thesalt and water, boil it again, and cover them as before; do this untilyour pickles are a good green--then put them in plain cold vinegar, withsome turmeric in it; and at the end of a fortnight, put them up, as youdo the yellow pickle. 

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TO PREPARE VINEGAR FOR GREEN OR YELLOW PICKLE. 

One pound of ginger sliced and dried, one of horse-radish scraped anddried, one of mustard seed washed and dried, one ounce long pepper, anounce of mace, and one of nutmegs finely pounded; put all theseingredients in a pot, pour two gallons of strong vinegar on, and let itstand twelve months, stirring it very frequently. When this vinegar isused for the pickles, put two gallons more vinegar, with some mace andnutmegs, and keep it for another year. When the prepared vinegar ispoured from the ingredients, do it very carefully, that it may be quiteclear. Pickles keep much better when the vinegar is not boiled. Shouldthe green pickles at any time lose their colour, it may be restored byadding a little more turmeric. All pickles are best, when one or twoyears old. 

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TO PICKLE ONIONS. 

Get white onions that are not too large, cut the stem close to the rootwith a sharp knife, put them in a pot, pour on boiling salt and water tocover them, stop the pot closely, let them stand a fortnight, changingthe salt and water every three days; they must be stirred daily, orthose that float will become soft; at the end of this time, take off theskin and outer shell, put them in plain cold vinegar with a littleturmeric. If the vinegar be not very pale, the onion will not be of agood colour. 

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TO PICKLE NASTERTIUMS. 

Gather the berries when full grown but young, put them in a pot, pourboiling salt and water on, and let them stand three or four days; thendrain off the water, and cover them with cold vinegar; add a few bladesof mace, and whole grains of black pepper. 

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TO PICKLE RADISH PODS. 

Cut them in nice bunches as soon as they are fully formed; they must beyoung and tender--pour boiling salt and water on them, cover with athick cloth, and pewter plate, to keep in the steam; repeat this everyday till they are a good green; then put them in cold vinegar, with maceand whole pepper; mix a little turmeric, with a small portion of oil, and stir it into the vinegar; it will make the pods of a more livelygreen. They are very pretty for garnishing meats. 

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TO PICKLE ENGLISH WALNUTS. 

The walnuts should be gathered when the nut is so young that you can runa pin into it easily; pour boiling salt and water on, and let them becovered with it nine days, changing it every third day--take them out, and put them on dishes in the air for a few minutes, taking care to turnthem over; this will make them black much sooner--put them in a pot, strew over some whole pepper, cloves, a little garlic, mustard seed, andhorse-radish scraped and dried; cover them with strong cold vinegar. 

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TO PICKLE PEPPERS. 

Gather the large bell pepper when quite young, leave the seeds in andthe stem on, cut a slit in one side between the large veins, to let thewater in; pour boiling salt and waler on, changing it every day forthree weeks--you must keep them closely stopped; if at the end of thistime, they be a good green, put them in pots, and cover them with coldvinegar and a little turmeric; those that are not sufficiently green, must be continued under the same process till they are so. Be carefulnot to cut through the large veins, as the heat will instantly diffuseitself through the pod. 

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TO MAKE WALNUT CATSUP. 

Gather the walnuts as for pickling, and keep them in salt and water thesame time; then pound them in a marble mortar--to every dozen walnuts, put a quart of vinegar; stir them well every day for a week, then putthem in a bag, and press all the liquor through; to each quart, put atea-spoonful of pounded cloves, and one of mace, with six cloves ofgarlic--boil it fifteen or twenty minutes, and bottle it. 

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TO PICKLE GREEN NECTARINES OR APRICOTS. 

Gather them while the shell is soft--green them with salt and water asbefore directed; when a good green, soak them in plain vinegar for afortnight, and put them in the yellow pickle pot. 

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TO PICKLE ASPARAGUS. 

Pour boiling salt and water on, and cover them close--next day, takethem out, dry them, and after standing in vinegar, put them with theyellow pickle. 

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OBSERVATIONS ON PICKLING. 

The vessels for keeping pickles should be made of stone ware, straightfrom the bottom to the top, with stone covers to them; when the mouth isvery wide, the pickles may be taken out without breaking them The motivefor keeping all pickles in plain vinegar, previous to putting them inthe prepared pot, is to draw off the water with which they aresaturated, that they may not weaken the vinegar of the pot. Pickles keepmuch better when the vinegar is not boiled. 

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CORDIALS, &c. 

GINGER WINE. 

To three gallons of water, put three pounds of sugar, and four ounces ofrace ginger, washed in many waters to cleanse it; boil them together forone hour, and strain it through a sieve; when lukewarm, put it in a caskwith three lemons cut in slices, and two gills of beer yeast; shake itwell, and stop the cask very tight; let it stand a week to ferment; andif not clear enough to bottle, it must remain until it becomes so; itwill be fit to drink in ten days after bottling. 

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ORGEAT. 

_A Necessary Refreshment at all Parties. _

Boil two quarts of milk with a stick of cinnamon and let it stand to bequite cold, first taking out the cinnamon; blanch four ounces of thebest sweet almonds, pound them in a marble mortar with a littlerose-water; mix them well with the milk, sweeten it to your taste, andlet it boil a few minutes only, lest the almonds should be oily; strainit through a very fine sieve till quite smooth, and free from thealmonds, serve it up either cold or lukewarm, in glasses with handles. 

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CHERRY SHRUB. 

Gather ripe morello cherries, pick them from the stalk, and put them inan earthen pot, which must be set into an iron pot of water; make thewater boil, but take care that none of it gets into the cherries; whenthe juice is extracted, pour it into a bag made of tolerably thickcloth, which will permit the juice to pass, but not the pulp of yourcherries; sweeten it to your taste, and when it becomes perfectly clear, bottle it--put a gill of brandy into each bottle, before you pour in thejuice--cover the corks with rosin. It will keep all summer, in a drycool place, and is delicious mixed with water. 

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CURRANT WINE. 

Gather full ripe currants on a dry day, pick them from the stalks, andweigh them; then crush them with your hands, leaving none whole; forevery two pounds of currants put one quart of water; stir all welltogether, and let it stand three hours, and strain the liquor through asieve; then, for every three pounds of currants, put one pound ofpowdered loaf sugar; stir it till the sugar is dissolved, boil it, andkeep skimming it, as long as any scum will rise; let it stand sixteenhours to cool, before you put it in the cask--stop it very close. If thequantity be twenty gallons, let it stand three weeks before you bottleit; if it be thirty gallons, it must remain a month; it should beperfectly clear when drawn off--put a lump of sugar in each bottle, corkit well, and keep it in a cool place, or it will turn sour. This is apleasant and cheap wine--and if properly made, will keep good for manyyears. It makes an agreeable beverage for the sick, when mixed withwater. 

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TO MAKE CHERRY BRANDY. 

Get equal quantities of morello and common black cherries; fill yourcask, and pour on (to a ten gallon cask) one gallon of boiling water; intwo or three hours, fill it up with brandy--let it stand a week, thendraw off all, and put another gallon of boiling water, and fill it againwith brandy--at the end of the week, draw the whole off, empty the caskof the cherries, and pour in your brandy with water, to reduce thestrength; first dissolving one pound of brown sugar in each gallon ofyour mixture. If the brandy be very strong, it will bear water enough tomake the cask full. 

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ROSE BRANDY. 

Gather leaves from fragrant roses without bruising, fill a pitcher withthem, and cover them with French brandy; next day, pour off the brandy, take out the leaves, and fill the pitcher with fresh ones, and returnthe brandy; do this till it is strongly impregnated, then bottle it;keep the pitcher closely covered during the process. It is better thandistilled rose water for cakes, &c. 

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PEACH CORDIAL. 

Gather ripe cling-stone peaches, wipe off the down, cut them to thestone in several places, and put them in a cask; when filled withpeaches, pour on as much peach brandy as the cask will hold; let itstand six or eight weeks, then draw it off, put in water until reducedto the strength of wine; to each gallon of this, add one pound of goodbrown sugar--dissolve it, and pour the cordial into a cask just largeenough to hold it--when perfectly clear, it is fit for use. 

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RASPBERRY CORDIAL. 

To each quart of ripe red raspberries, put one quart of best Frenchbrandy; let it remain about a week, then strain it through a sieve orbag, pressing out all the liquid; when you have got as much as you want, reduce the strength to your taste with water, and put a pound ofpowdered loaf sugar to each gallon--let it stand till refined. Strawberry cordial is made the same way. It destroys the flavour ofthese fruits to put them on the fire. 

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RASPBERRY VINEGAR. 

Put a quart of ripe red raspberries in a bowl; pour on them a quart ofstrong well flavoured vinegar--let them stand twenty-four hours, strainthem through a bag, put this liquid on another quart, of freshraspberries, which strain in the same manner--and then on a third quart:when this last is prepared, make it very sweet with pounded loaf sugar;refine and bottle it. It is a delicious beverage mixed with iced water. 

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MINT CORDIAL. 

Pick the mint early in the morning while the dew is on it, and becareful not to bruise it; pour some water over it, and drain it--put twohandsful into a pitcher, with a quart of French brandy, cover it, andlet it stand till next day; take the mint carefully out, and put in asmuch more, which must be taken out next day--do this the third time:then put three quarts of water to the brandy, and one pound of loafsugar powdered; mix it well together--and when perfectly clear, bottleit. 

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HYDROMEL, OR MEAD. 

Mix your mead in the proportion of thirty-six ounces of honey to fourquarts of warm water; when the honey is completely held in solution, pour it into a cask. When fermented, and become perfectly clear, bottleand cork it well. If properly prepared, it is a pleasant and wholesomedrink; and in summer particularly grateful, on account of the largequantity of carbonic acid gas which it contains. Its goodness, however, depends greatly on the _time_ of bottling, and other circumstances, which can only be acquired by practice. 

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TO MAKE A SUBSTITUTE FOR ARRACK. 

Dissolve two scruples flowers of Benzoin, in one quart of good rum. 

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LEMON CORDIAL. 

Cut six fresh lemons in thin slices, put them into a quart and a half ofmilk, boil it until the whey is very clear, then pass it through asieve; put to this whey, one and a half quarts of French brandy, andthree pounds of powdered loaf sugar; stir it till the sugar isdissolved--let it stand to refine, and bottle it; pare some of theyellow rind of the lemons very thin, and put a little in each bottle. 

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GINGER BEER. 

Pour two gallons of boiling water on two pounds brown sugar, one and ahalf ounce of cream of tartar, and the same of pounded ginger; stir themwell, and put it in a small cask; when milk warm, put in half a pint ofgood yeast, shake the cask well, and stop it close--in twenty-four hoursit will be fit to bottle--cork it very well, and in ten days it willsparkle like Champaigne--one or two lemons cut in slices and put in, will improve it much. For economy, you may use molasses instead ofsugar--one quart in place of two pounds. This is a wholesome anddelicious beverage in warm weather. 

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SPRUCE BEER. 

Boil a handful of hops, and twice as much of the chippings of sassafrasroot, in ten gallons of water; strain it, and pour in, while hot, onegallon of molasses, two spoonsful of the essence of spruce, twospoonsful of powdered ginger, and one of pounded allspice; put it in acask--when sufficiently cold, add half a pint of good yeast; stir itwell, stop it close, and when fermented and clear, bottle and cork ittight. 

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MOLASSES BEER. 

Put five quarts of hops, and five of wheat bran, into fifteen gallons ofwater; boil it three or four hours, strain it, and pour it into a caskwith one head taken out; put in five quarts of molasses, stir it tillwell mixed, throw a cloth over the barrel; when moderately warm, add aquart of good yeast, which must be stirred in; then stop it close with acloth and board. When it has fermented and become quite clear, bottleit--the corks should be soaked in boiling water an hour or two, and thebottles perfectly clean, and well drained. 

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TO KEEP LEMON-JUICE. 

Get lemons quite free from blemish, squeeze them, and strain the juice;to each pint of it, put a pound of good loaf sugar pounded; stir itfrequently until the sugar is completely dissolved, cover the pitcherclosely, and let it stand till the dregs have subsided, and the syrup istransparent; have bottles perfectly clean and dry, put a wine glass fullof French brandy into each bottle, fill it with syrup, cork it, and dipthe neck into melted rosin or pitch; keep them in a cool dry cellar--donot put it on the fire--it will destroy the fine flavour of the juice. 

Pour water on the peels of the lemons, let them soak till you can scrapeall the white pulp off, then boil the peel till soft; preserve them withhalf their weight of sugar, and keep them for mince pies, cakes, &c. They are a very good substitute for citron. 

 * * * * *

SUGAR VINEGAR. 

To one measure of sugar, put seven measures of water moderately warm;dissolve it completely--put it into a cask, stir in yeast in theproportion of a pint to eight gallons: stop it close, and keep it in awarm place till sufficiently sour. 

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HONEY VINEGAR. 

To one quart of clear honey, put eight quarts of warm water, mix it welltogether: when it has passed through the acetous fermentation, a whitevinegar will be formed, in many respects better than the ordinaryvinegar. 

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SYRUP OF VINEGAR. 

Boil two pounds of sugar with four quarts of vinegar, down to a syrup, and bottle it. This makes an excellent beverage when mixed with water, either with or without the addition of brandy. It is nearly equal aflavour to the syrup of lime juice, when made with superior vinegar. 

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AROMATIC VINEGAR. 

Put a portion of acetate of potash, (sal diureticus, ) into a smellingbottle; mix gradually with it half its weight of sulphuric acid, and adda few drops of oil of lavender. 

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VINEGAR OF THE FOUR THIEVES. 

Take lavender, rosemary, sage, wormwood, rue, and mint, of each a largehandful; put them in a pot of earthen ware, pour on them four quarts ofvery strong vinegar, cover the pot closely, and put a board on the top;keep it in the hottest sun two weeks, then strain and bottle it, puttingin each bottle a clove of garlic. When it has settled in the bottle andbecome clear, pour it off gently; do this until you get it all free fromsediment. The proper time to make it is when the herbs are in fullvigour, in June. This vinegar is very refreshing in crowded rooms, inthe apartments of the sick; and is peculiarly grateful, when sprinkledabout the house in damp weather. 

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LAVENDER WATER. 

Put a pint of highly rectified spirits of wine, to one ounce ofessential oil of lavender, and two drachms of ambergris; shake them welltogether, and keep it closely stopped. 

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HUNGARIAN WATER. 

One pint spirits of wine, one ounce oil of rosemary, and two drachmsessence of ambergris. 

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TO PREPARE COSMETIC SOAP FOR WASHING THE HANDS. 

Take a pound of castile, or any other nice old soap; scrape it in smallpieces, and put it on the fire with a little water--stir it till itbecomes a smooth paste, pour it into a bowl, and when cold, add somelavender water, or essence of any kind--beat it with a silver spoonuntil well mixed, thicken it with corn meal, and keep it in small potsclosely covered--for the admission of air will soon make the soap hard. 

 * * * * *

COLOGNE WATER. 

Three quarts spirits of wine, six drachms oil of lavender, one drachmoil of rosemary, three drachms essence of lemon, ten drops oil ofcinnamon--mix them together very well. 

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SOFT POMATUM. 

Get nice sweet lard that has no salt in it--put in any agreeableperfume, beat it to a cream, and put it in small pots. 

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TO MAKE SOAP. 

Put on the fire any quantity of lye you choose that is strong enough tobear an egg--to each gallon, add three quarters of a pound of cleangrease: boil it very fast, and stir it frequently--a few hours willsuffice to make it good soap. When you find by cooling a little on aplate that it is a thick jelly, and no grease appears, put in salt inthe proportion of one pint to three gallons--let it boil a few minutes, and pour it in tubs to cool--(should the soap be thin, add a littlewater to that in the plate, stir it well, and by that means ascertainhow much water is necessary for the whole quantity; very strong lye willrequire water to thicken it, after the incorporation is complete; thismust be done before the salt is added. ) Next day, cut out the soap, meltit, and cool it again; this takes out all the lye, and keeps the soapfrom shrinking when dried. A strict conformity to these rules, willbanish the lunar bugbear, which has so long annoyed soap makers. Shouldcracknels be used, there must be one pound to each gallon. Kitchengrease should be clarified in a quantity of water, or the salt willprevent its incorporating with the lye. Soft soap is made in the samemanner, only omitting the salt. It may also be made by putting the lyeand grease together in exact proportions, and placing it under theinfluence of a hot sun for eight or ten days, stirring it well four orfive times a day. 

 * * * * *

TO MAKE STARCH. 

Wash a peck of good wheat, and pick it very clean; put it in a tub, andcover it with water; it must be kept in the sun, and the water changedevery day, or it will smell very offensively. When the wheat becomesquite soft, it must be well rubbed in the hands, and the husks throwninto another tub; let this white substance settle, then pour off thewater, put on fresh, stir it up well, and let it subside; do this everyday till the water comes off clear--then pour it off; collect the starchin a bag, tie it up tight, and set it in the sun a few days; then openit, and dry the starch on dishes. 

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TO DRY HERBS. 

Gather them on a dry day, just before they begin to blossom; brush offthe dust, cut them in small branches, and dry them quickly in a moderateoven; pick off the leaves when dry, pound and sift them--bottle themimmediately, and cork them closely. They must be kept in a dry place. 

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TO CLEAN SILVER UTENSILS. 

Dissolve two tea-spoonsful of alum in a quart of moderately stronglye--stir in a gill of soft soap, and skim off the dross. Wash thesilver clean in hot water, let it remain covered with this mixture forten or fifteen minutes, turning it over frequently; then wash it in hotsoap suds, and rub it well with a dry cloth. 

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TO MAKE BLACKING. 

A quarter of a pound of ivory black, two ounces of sugar candy, aquarter of an ounce of gum tragacanth; pound them all very fine, boil abottle of porter, and stir the ingredients in while boiling hot. 

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TO CLEAN KNIVES AND FORKS. 

Wash them in warm water, and wipe them till quite dry; then touch themlightly over, without smearing the handles, with rotten stone made wet;let it dry on them, and then rub with a clean cloth until they arebright. With this mode of cleaning, one set of knives and forks willserve a family twenty years; they will require the frequent use of asteel to keep them with a keen edge--but must never be put into very hotwater, lest the handles be injured. 

THE END. 

Footnotes:

Footnote 1: Shote being a Provincial term, and not a legitimate EnglishWord, Mrs. R. Has taken the liberty of spelling it in a way that conveysthe sound of the pronunciation more clearly than _shoat_, the usualmanner of spelling it.