/Ayi fct-*"^
'THE
'- . . AMERICAN flj
SYSTEM OF COOKEKY,
COMPEISINQ
.... EVERT VARIETY OP INFORMATION
'
.ORDINARY AND HOLIDAY OCCASIONS.
BY
I' * MRS. T. J. CROWEN,
• * «
Author of« Every Lady's Book," of 'which over two hundred
.'. thousand copies have been sold.
. NEW YOEK:
T. R. Dawley, Publisher for the Million,
-«-.-- t


Agents wanted to sell Dawley's publications everywhere.
Show-bills and circulars forwarded free of charge and a
veet liberal discount allowed on the Books. - .
ENTERED ACCORDING TOACT OF CONGRESS, IN THE 1.864, BI" '.
...r: T, K. DAWLffiY, -.'«♦,
IN THE, CLERK'S 0FF-ICE.OF THE. DISTRICT COURT .OF THE* UNITEl* «
'STATES, FOR TBE SOUTHERN DISTRICT OF NEW YORK. *'
.'J
'T. R:^AWiir, Steam Book, Job and Newspaper Printer,'EleV
_ fro'tyjer/Stereotyper and Publisher, f;:


REMARKS
ON THE
ARRANGEMENT AND FURNITURE OF THE BREAKFAST
AND DINING-ROOM FOR FAMILIES.
The dining or breakfast-room should be cool, light, and
airy, with not much more than the indispensable furniture.
In summer, the floor covered with a straw-matting or an
oil-cloth; in winter, with a dark, warm-looking carpet.
A sideboard, or narrow tables, at the side or end of the room,
for the convenience of dessert and changes of dishes; or else
have dumb waiters, (which are stands supporting large trays.)
Most modern houses are built with sliding-closets: when
the dining-room is above the kitchen, this is almost indispen-
sable: or, the waiters' pantry—between the dining-room and
kitchen—has an open communication with it, that the dishes
may be passed to and from the cook, without the delay and
awkwardness of opening and shutting the doors: or, when
there are no servants in attendance, it is convenient to have
the dessert arranged on a tray covered with a white napkin,
and placed on a stand or small table at the left hand of the
mistress or head of the table, and one ou the other hand, for
receiving empty plates, &c.
For Breakfast.
Have a white cloth, with the folds regular and perceptible;
let each dish be polished with a soft napkin as it is placed
upon the table, otherwise there is apt to be a dimness, from
having been put together before they were perfectly dried;
and further, to remove the traces of the necessary handling,
in putting them to their places and returning them to the table.
The plates may be put in a pile at the left hand of the car-
ver, or at regular intervals around the table. A vast difference
may be made iu the appearance and neatness of the table, by
the manner in which the knives and forks, and spoons, and
other paraphernalia, are placed.
The coffee-urn or pot should have on its brightest face, and
all the rccommendative warmth of its nature—ready for a free


HINTS
OS THE
ETIQUETTE OF THE DINNER TABLE.
Without a perfect knoutledge of the art of carving, it is im-
possible to perform the tumors of the table with propriety; and
nothing can be more disagreeable to one of a sensitive disposi-
tion, than to behold a person, at the head of a well-furnished
board, hacking the finest joints, and giving them the appear
ance of having been gnawed by dogs.
It abo merits attention in an economical point of view; a
bad carver will mangle joints so as not to be able to fill half a
dozen plates from a sirloin of beef, or a large tongue; which,
besides creating a great difference in the daily consumption m
families, often occasions disgust in delicate persons, causing
them to loathe the provisions, however good, which are set be-
fore them, if helped in a clumsy manner.
One cannot, therefore, too strongly urge the study of this
useful branch of domestic economy; and I doubt not that
whoever pays due attention to the following instructions, will,
ifter a little practice, without which all precept is unavailing,
speedily acquire the reputation of being a good carver.
A few hints are prefixed on the etiquette of the dinner table,
which will be found useful. In that, however, much must be
ieft to a quick and observant eye, and a determination to ren-
der yourself as agreeable as possible.
As Host.—The important day on which you feast your
friends being arrived, you will be duly prepared to receive the
first detachment. It were almost needless to observe that the
brief interval before dinner is announced, may be easily filled
up by the common-place inquiries after health, and observa-
tions on the weather; as the company increases, provided
they were previously acquainted, you will find your labors in
keeping up the conversation very agreeably diminished.
While your guests are awaiting the announcement of din-


6
HINTS ON KTIQUETTE.
ner, it will be expedient that you should intimate to the get*-
tlemen of the party, as unobtrusively as possible, which lady
you wish each to take in charge, that, when the moment
arrives for your adjournment to the dining-room, there may
not be half a dozen claimants for the honor of escorting la plus
belle of the party, while some plain demoiselle is under the
painful necessity of escorting herself. Such a scene as this
should be carefully provided against by the mode above sug-
gested.
When dinner is announced, you will rise and request your
friends to proceed to the dining-room, yourself leading the
way, in company with your most distinguished female visitor,
followed immediately by the hostess, accompanied by the gen-
tleman who has the best claim to such an honor. The re-
mainder of the guests then follow, each gentleman accompa-
nied by the lady previously pointed out to him.
Arrived at the dining-room, you will request the lady whom
you conducted to take her seat on your right hand; then,
standing behind your chair,' you will direct all your visitors to
their respective seats.
Having taken your seat, you will now dispatch soup to each
of your guests, from the pile of plates placed ou your right
hand, without questioning any whether you shall help them or
not; but, dealing it out silently, you will first help the person
at your right haud, then at your left, and so throughout the
table.
You will not ask to be allowed to help your guests, but sup-
ply a plate in silence, and hand it to your servants, who will
offer it to such of the company as are unprovided. Never
offer soup or fish a second time.
If a dish be on the table, some parts of which are preferred
to others, according to the taste of the individuals, all should
have the opportunity of choice. You will simply ask each
one if he has any preference for a particular part; if he re-
plies in the negative, you are not to repeat the question, nor
insist that he must have a preference.
Do not attempt to eulogize your dishes, or apologize that
you cannot recommend them,—this is extreme bad taste; as
also is the vaunting of the excellence of your w ines, &c. &c.
Do not insist upon your guests partaking of particular
dishes. Do not ask persons more than once, and never force
a supply upon their plates. It is ill-bred, though common, to
press any one to eat; and, moreover, it is a great annoyance
to be crammed like turkeys.
Neither send away your plate, nor relinquish your knife and
fork, till your guests hav» finished.


HINTS ON ETIQUETTE.
7
Soup being removed, the gentleman who supports the lady
of the house on her right, should request the honor of taking
wine with her; this movement will be the signal for the rest.
Should he neglect to do this, you must challenge some lady.
Until the cloth be removed, you must not drink wine except
with another. If you are asked to take wine, it is a breach of
etiquette to refuse. In performing this ceremony, (which is
very agreeable if the wine be good,) you catch the person's
eye, and bow politely. It is not necessary to say anything.
If you have children, never iutroduce them after dinner, un-
less particularly asked for, and then avoid it if possible.
Never make any observations to your servants at dinner,
other than to request them to provide you with what you re-
quire, or to tak» away that which may be removed.
With the dessert, you will have a small plate, two wine-
glasses, and doytes, placed before each guest. If fresh fruit
be on the table, as pears, apples, nectarines, Sec, a knife with
a silver or silver-plated blade should be placed by the side of
each plate; a steel blade, in addition to being discolored by the
juices, imparts an unpleasant flavor to the fruit.
As Guest.—To dine out, it is usually understood that you
must be invited; there are, however, some gentlemen, who
have attained to that high degree of refinement which enables
them to dispense with such a stupid ceremony. They drop
in as dinner is being served up, when it is impossible that the
party on whom they intrude can do other than request them to
stay and dine, though we suspect he has a much stronger in-
clination to kick the unwelcome guest into the street.
We would recommend you to eschew such practices; but
when invited, return an answer iu plain terms, accepting or
declining. If you accept, be there at the appointed time. It
is inconvenient, on many accounts, to yourself and to your
friends, either to be too late or too early.
You will probably have to wait a little time before dinner is
announced. During this short period, render yourself as
agreeable as possible to the assembled company.
Your host will doubtless point out to you the lady he wishes
you to escort to the dining-room. You will be in readiness to
attend upon her the moment you are summoned to adjourn.
OfiTcr her your right arm, aDd follow in order. Should you
have to pass down stairs, you will give the lady the wall. You
will take your seat at the table on the right hand of the lady
you conducted.
Being seated, soup will be handed round. When offered,
take it; but if you prefer fish, pass it on to your neighbor.


8
HINTS ON ETIQUETTE.
You must not ask for soup or fish a second time; it will not
be offered—you would not be so rude or selfish as to keep the
company waiting for the second course, that you may have
the pleasure of demolishing a double poition offish.
Fish must be eaten with a silver fork, as the acid in the
sauce, acting on the steel of an ordinary fork, gives an un-
pleasant flavor to the dish. For this reason, also, a knife
should not be used in eating fish.
If asked whether you have a preference for any dish, or any
particular part of a dish, answer plainly and distinctly as you
wish.
Pay as much attention to your companion on your left, as
politeness requires, but do not be unnecessarily officious.
People do not like to be stared at when eating.
When you are helped to anything, do not wait until the rest
of the company are provided. This is very common iu the
country, but shows a waut of good breeding.
Do not allow your plate to be overloaded with a multifarious
assortment of vegetables, but rather confine yourself to one
kind. When you take another sort of meat, or a dish not pro-
perly a vegetable, you must change your plate.
If you have the honor of sitting on the rigbt hand of the
hostess, you will, immediately on the removal of soup, request
the honor of taking wine with her.
Finally, to do all these things well, and to be au fait at a
dinner party, bo perfectly at you ease. To be at ease is a
great step towards enjoying your own dinner, and making
yourself agreeable to the company. Fancy yourself at home;
performing all the ceremonies without any apparent effort.
For the rest, observation and your own judgment will be the
best guide, and render you perfect in the etiquette of the din-
uer-table.


ViSAL PORK.
VEAL.

a Loin, best end.
c Chump End.
b Fillet.
d Knuckle:
e Neck, best end.
f Breast, best end.
h Knuckle.
g Blade-Bone.
j Scrag, or Neck.
/ Breast.

a Ham.
b Hind Loin.
e Fore Loin.
d Spare-Rib.
« Hand, or Spring
J Belly.


CAHVINO.
CARVING.
In carving, your knife should not be too heavy, but of a suf-
ficient size, and keen edge. In using it, no great personal
strength is required, as constant practice will render it an easy
task to carve the most difficult articles; more depending on
address than force.
The dish should be sufficiently near to enable the carver to
reach it without rising, and the seat should be elevated so as
to give command over the joint.
Show no partiality in serving, but let each person have a
share of such articles as are considered best; for however you
conciliate the one you favor, you must bear in mind that you
make enemies of the other guests.
FISH
Requires very little carving. It should be carefully helped
with a fish-slice, which, not being sharp, prevents the flakes
from being broken; and in salmon and cod these are large,
and add much to their beauty. A portion of the roe, milt or
liver should be given to each person.

Mackerel.
In helping, first cut off the head at J, as that part is very
inferior and unsavory: then divide down the back, and give a
side to each. If less is asked for, the thickest end, which is
the most choice, should be served. Inquire if the roe is liked.
It may be found between 1 and 2. That of the female is hard,
of the male, soft.


CAEVINO.

Salmon
Is rarely sent to the table whole, bat a piece cut from tho
middle of a large fish, which is the best flavored part of it.
Make an incision along the back. 1-2, and another from 5-6;
then divide the side about the middle, in the line 3-4; cut tho
thickest part, between 1-3, 2-4, for the lean, the remainder
for the fat. Ask which is preferred, and help as the fancy of
your guests may demand. When the fish is very thick, do not
venture too near the bone, as there it has an ill flavor, and is
discolored.
In paying your respects to a whole Salmon, you will find the
choice parts next the head, the thin part next; the tail is con-
sidered less savory.
Carp, Perch, Haddock, Etc.
will be easily helped, by attending to the foregoing directions.
The head of the Carp is esteemed a delicacy, which should be
borne in mind.

Cod's Head and Shoulders.
Introduce the fish-slice at 1, and cut quite through the back,
as far as 2. Then help pieces from between 3 and 4; and
with each slice give a portion of the sound, which lines the
under side of the back bone. It is thin, and of a darker color
than the other part of the fish, and is esteemed a delicacy.
Some persons are partial to the tongue and palate, for which
vou must insert a spoon into the mouth. The jelly part is


CARVING.
13
about the jaw; tho firm part within the head, on which are
some other delicate pickings ; the finest portions maybe found
about the shoulders.

Turlot.
The under side of this fish is the most esteemed, and is
placed uppermost on the dish. The fish-slice must be intro-
duced at 1, and an incision made as far as 2; then cut from
the middle, which is the primest part. After helping the whole
of that side, the upper part must be attacked, and as it is dif-
ficult to divide the back bone, raise it with the fork, while you
separate a portion with the fish-slice. This part is more solid,
and is preferred by some, though it is less delicate than the
under side. The fins are esteemed a nicety, and should be at-
tended to accordingly.
Brill, Soles, Plaice,
and flat fish in general, may be served in the same manner as
a Turbot.
JOINTS.
In helping the more fleshy joints, such as a Sirloin of Beef,
Leg of Mutton, Fillet of Veal, cut thin smooth slices, and let
the knife pass through to the bones of Mutton and Beef.
It would prevent much trouble, if the joints of the loin, neck
and breast, were cut through by the butcher, previous to the
cooking, so thatwhensent to table, they maybe easilysevered.
Should the whole of the meat belonging to each bono be too
thick, one or more slices may be taken off between every two
bones.
In some boiled joints, round and aitch-bone of beef for in-
stance, the water renders the outsides vapid, and of course un


14 CARVING.
fit to be eaten; you will therefore be particular to cut off and
lay aside a thick slice from the top, before you begin to servo.
Saddle of Mutton.
This is an excellent joint, and produces many nice bits. Cut
the whole length of it close to the back bone, and take off
some long thin slices in that direction. The upper division
consists of lean; the fat may be easily got at by cutting from
the left side.

Shoulder of Mutton,
Cut in to the bone at the line 1, and help thin slices of lean
from each side of the incision; the prime part of the fat lies
at the outer edge, at 2.
Should more meat be required than can be got from that
part, cut on either side of the line 3, which represents the
blade bone, and some good and delicate slices may be procured.
By cutting horizontally from the underside, many " nice bits"
will be obtained.
Loin of Mutton.
As the bones of this joint are divided, it is very easily man-
aged. Begin at the narrow end, and take off the chops; when
the joints are cut through, some slices of meat may be obtained
between the bones.
Haunch of Mutton.
consists of the leg and part of the loin, cut so as to resemble a
haunch of venison. It must be helped at table in a similar
manner.


CARVING.
b
-

Leg of Mutton.
The finest part is situated in the centre, at 1, between the
knuckle and farther end; insert the knife there, and cut thin,'
deep slices each way, as far in as 2. The outside rarely being
very fat, some neat cuts may be obtained off the broad end,
at 3. The knuckle of a fine leg is tender, though dry, and
many prefer it, although the other is the most juicy. There
are some good cuts on the broad end of the back of the leg,
from which slices may be procured lengthways.
The cramp bone is by some esteemed a delicacy; to get it
out, cut down to the thigh bone, at 4, and pass the knife under
it in a semi-circular course, to 5.
First divide the shoulder from the scoven, which consists
of the breast and ribs, by passing the knife under the knuckle,
in the direction of 1, 2, 3, and cutting so as to leave a fair por-
tion of meat on the rib's; lay iton a separate dish; the otherpart,
which, after being sprinkled over with pepperand salt, should be
divided in the line 3-4. This will separate the ribs from the
gristly part, and you may help from either, as may be chosen,
cutting as directed by the lines 5, 6.

Fore Quarter of Lamb.


CARVING.
17

Sirloin of Beef,
There are two modes of helping this joint. The better way
is by carving long thin slices from I to 2; the other way i3 by
cutting it across, which, however, spoils it. The most tender
and prime part is in the direction of the lino 3; there will also
be found some delicate fat, part of which should be given with
each piece.
Ribs of Beef
may be carved similar to the sirloin, always commencing at tho
thin end of the joint, and cutting long slices, so as to give fat and
lean together.

A Breast of Veal
is composed of the ribs and brisket, which must be separated by
cutting through the line 1-2; the latter is the thickest and has
gristles. Divide each portion into convenient pieces and pro-
ceed to help.

A Tongue.
Cut nearly through the middle, at the line 1, and take thin
slices from each side. The fat i3 situated underneath, at tho
root of the tongue.


18
CARVING.

A Calf's Head.
Cut thin slices from 1 to 2, and lot the knife penetrate to ilie
bone. At the thick part of the neck end, 3, the throat sweet-
bread is situated; carve slices from 3 to 4, and help with the
other part. Should the eye be asked for, it must be extracted
with the point of the knife, and a portion given. The palate,
esteemed a delicacy, is situated under the head, and some fine
lean may be found by removing the jaw-bone; portions of eacb
of these should be helped round.
A Loin of Veal
should be jointed previous to being sent to table, when each di -
vision may be easily cut through with a knife. The fat sur-
rounds the kidney, aud portions of each should be given with tbo
other parts.

Fillet of Veal
resembles a round of beef, and should be carved similar to it,
in thin and very smooth slices, off the top. Cut deep into the
flap, between 1 and 2, for the stuffing, and help a portion of it
to each person
Slices of lemon are always served with this dish.


CARVING.
19

Roast Pig.
As this is usually divided as above, before sent to table, lit-
tle remains to be done by the carver. First separate a shoul-
der from the body, and then the leg; divide the ribs into con-
venient portions, and send around with a sufficiency of the stuf-
fing and gravy. Many prefer the neck end between the
shoulders, although the ribs are considered the finest part; but
as this all depends on taste, the question should be put. The
ear is reckoned a delicacy.
Should the head not be divided, it must be done, and the
brains taken out, and mixed with the gravy and stuffing.
is cut up in the same manner as a loin of mutton. See
page 421.
Commence carving about midway, between the knuckle
and farther end, and cut thin deep slices from either side of
the line 1. For the seasoning in a roast leg, lift it up, and it
will be found under the skin at the large end.
Cut thin slices from this delicate joint, either across near the
knuckle, or from the blade bone, as directed for a shoulder of
mutton. This forms a nice dish for a tete-a-tete dinner; there
is not sufficient for a third person.
A Loin of Pork

Leg of Pork
Hand of Pork.


20
CAItVINQ.

Ham.
The usual mode of carving this joiut, is by lnng delica*-
slices, through the thick fat, iu the direction of 1-2, laying open
the bone at each cut, which brings you to the prime part at
once. A more saving way is to commence at the knuckle
and proceed onwards.
Some persous take out a round piece at 3, and enlarge tho
hole, by cutting thin circular slices, with a sharp knife. This
keeps the meat moist, and preserves the gravy, but seldom
looks handsome.
v
POULTRY, GAME, ETC.
The carving-knife for poultry is smaller and lighter than the
meat carver; the point is more peaked, and the baudle
longer.
Iu cutting up a turkey, goose, duck, or wild fowl, more
prime pieces may be obtained by carviug slices from pinion
to pinion, without making wings; this is an advantage when
your party is large, as it makes the bird go farther.

It will be more convenient, in carving this, to take it on your
plate, and lay the joiuts, as divided, neatly on the dish. Fix


CARVING.
21
your fork ia the middle of the breast, and take the wing off in
the direction of 1-2; divide the joint at 1, lift up the pinion
with your fork, and draw the wing towards the leg, which will
separate the fleshy part more naturally than by the knife; cut
between the leg and body at 3 to the bone, 2, give the blade a
sudden turn, and the joint will break if the fowl is not old.
When a similar operation is performed on the other side, take
off the merrythought, by cutting in to the bone at 4, and turn-
ing it back, which will detach it; next remove the neck
bones and divide the breast from the back, by cutting through
the whole of the ribs, close to the broast. Turn up the back,
press the point of the knife about half way between the neck
and rump, aud on raising the lower end it will separate easily.
Turn the rump from you, take off the sidesmen, and the opera-
tion is complete.
The breast and wings are the most delicate parts, but the
leg is more juicy in a young bird. Great care should be taken
to cut the wings as handsome as possible.
A Partridge
is cut up in the same manner as a fowl, only, on account of the
smallness of the bird, the merrythought is seldom divided from
the breast. The wings, breast, and merrythought, are the
finest parts of it, but the wing is considered the best, and the
tip of it is reckoned the most delicious morsel of the whole.

A Pheasant.
Fix your fork in the centre of the breast, and make incisions
to the bone at 1-2, then take off the leg in the line 3-4, and tho
wing at 3-5; sever the other side in the same manner, and
separate the slices you had previously divided on the breast. In
taking of the wings, be careful not to venture too near the
ueck, oi you will hit on the neck bone, from which the wing


22
CARVING.
should be divided. PaBS the knife through the line 6, and under
the merrythought towards the neck, which will detach it. The
other parts may be served as directed for a fowl.
The breast, wings, and merrythought, are the most delicate
parts, although the leg has a high flavor.
A Turkey.
The finest parts of this bird are the breast and wings; the
latter will bear some delicate slices being taken off. After the
four quarters are severed, the thighs must be divided from the
drum-sticks, which, being tough, should be reserved till last.
Iu other respects, a turkey must be dealt with exactly as
recommended for a fowl, except that it has no merrythought.
Give a portion of the stuffing, or forced-meat, which is inside
the breast, to each person.
Woodcocks, Grouse, etc.,
are carved similar to a fowl, if not too small, when they may
be cut in quarters, and helped.
Snipes, being smaller, should be divided in halves.
Pigeons.
The usual way of carving these birds is to insert the knife
at 1, and cut to 2 and 3, when each portion may bo divided
into two pieces, and helped. Sometimes they are cut in halves,
either across or down the middle; but as the lower part is
thought the best, the first mode is the fairest.
Should they be very large and fine, they may be served like
fowls.
A Goose.
Take off the wing by putting the fork into the small end of
the pinion, and press it close to the body; divide the joint at
1 with the knife, carrying it along as far as 2. Remove the
leg, by cuttiug in the direction of 2-3, and divide the thigh


CARVING.
2

from the drumstick; then sever the limbs on the other side,
and cut some long slices from each side of the breast, between
the lines a and 6.
To get at the stuffing, the apron must be removed, by cutting
from 4 to 5 by 3. It is rarely necessary to cut up the whole of
the goose, unless the company is large; but the merrythought
may be taken off. There are two sidebones by the wing,
which may be cut off, as likewise the back and lower sidebones.
The best pieces are the breast and thighs
A Duck.
Remove the legs and wings as directed above for a goose,
and cut some slices from each side of the breast. The season-
ing will be found under the flap, as in the other bird. Should
it bo necessary, the merrythought, sidebones, &c, can be de-
tached in the same manner as recommended for a fowl.

Haunch of Venison.
First let out the gravy, by cutting in to the bone across the
joint at 1-2; then turn the broad end towards you, make as
deep an incision as you can from 3 to 4, and help thin slices
from each side. The greater part of the fat, which is much
esteemed, will be found on the left side ; and those who carve
must .take care to proportion both it and the gravy to the num-
ber of the company.
Hare.
Insert the point of the knife inside the shoulder at 1, and di-
vide all the way down to the rump at 2: do the same on the


24
CARVING.

other side, and you will have the hare in three pieces. Pass
the knife under the rise of the shoulder at 2-1, to take it off.
The leg may be severed in a similar manner; then behead it,
cut off the ears close to the roots, and divide the upper from
the lower jaw. Next place the former flat on a plate, put tbe
point of the knife into the forehead, and divide it through the
centre, down to the nose. Cut the back into convenient por-
tions, lay the pieces neatly on the dish, and proceed to serve
the company, giving some stuffing, (which will be found in tbe
inside,) and gravy to each person.
The prime parts are the back and legs; tbe ears are consid-
ered a luxury by some, as are the head and brains; they may
be distributed to those that like them.
Should the hare not be very tender, it will be difficult to di-
vide the sides from the back, but take off the legs, by cutting
through the joints, which you must endeavor to hit. You will
then be able to cut a few slices from each side of the back. -
Next dissever the shoulders, which are called the sportsman's
joints, and are preferred by many. The back, &c, may then
be carved as directed above.
Rabbit.
The directions for cutting up a hare will be amply sufficient
o enable the carver to dispose of this animal. The best pari
is the shoulders and back, which must be divided into three or
four pieces, according to its size. The head should not be
given unless asked for.
BabbiVs Yeast Powder is one of the improvements of the day.
May be used in making biscuits, instead of cream of tartar and
soda.
"-What Cheer" Gales.
An old friend with a new name. See "Turnpike" Cakes,
page 277 of this book. Much trouble may be saved by pur-
chasing a box of these yeast cakes, as they are the same as di-
rected in the above mentioned recipe. .


THE
AMERICAN SYSTEM OF COOKERY.
——it mm» n
SOUP.
Soup.—In soup making the greatest care is necessary that
the vessel for it be perfectly clean, and free from any grease
or sand.
An iron soup-pot must be washed with a tea-spoonful of
potash or a'bit of soda the size of a small nutmeg, dissolved
in hot water, immediately after using; this will remove all
greasiness and taste of onion, or any peculiar taste which might
injure the next soup to be made.
An iron pot or well tinned or porcelain kettle is best for
soup making.
Soup must have a sufficient time to make ;—boil gently, that
the meat be tender, and give out its juices.
The pot must not be uncovered more frequently than is ne-
cessary for skimming it clear.
The required quantity of salt put in with the meat will cause
the scum to rise, and therefore make the soup clearer.
Allow a quart of water and a teaspoonful of salt for each
pound of meat.
Soup may be made of any sort of fish, flesh or fowl; inferior
pieces of meat, such as the neck or scrag, knuckle bone, etc.
Remains of cooked meats of several kinds together make a
good soup; for this purpose, the meat should be chopped or
cut small, and seasoned with pepper and salt, and hot water,
(not boiling,) a quart to each pound of meat put to it; then let
it simmer gently for half an hour before putting in the vege-
tables.
Care should be taken that no one seasoning predominates;
for this reason the exact quantities of each sort is specified in
the following receipts.
Take off every particle of scum as it rises, and before the
vegetables are put in.
The greens and vegetables for soup must be carefully pre-
pared, that is, picked clean and washed.
Where fat soup is not liked, the grease must bo skimmed
off before putting in the vegetables; it will then be fit for
Other uses.


OYSTER SOUP.
29
quarters of an hour, then take it from the fire, stir into it two
well beaten eggs, and servo.
Mock Turtle Soup.—Clean and wash a calPs head, split it
in two, save the brains, boil the head until tender in plenty of
water; put a slice of fat ham, a bunch of parsley, cut small, a~
sprig of time, two leeks cut small, six cloves, a teaspoonful of
pepper, and three ounces of butter, into a stew-pan, and fry
them a nice brown; then add the water in which the head
was boiled, cut the meat from the head in neat square pieces,
and put them to the soup; add a pint of Madeira and one
lemon sliced thin, add cayenne pepper and salt to taste; let it
simmer gently for two hours, then skim it clear and serve.
Make a forcemeat of the brains as follows: put them in a
stew-pan, pour hot water over, and set it over the fire for a
few minutes, take them up, chop them small, with a sprig of
paisley, a saltspoonful of salt and pepper each, a tablespoon-
ful of wheat flour, the same of butter, and one well beaten
egg; make it in small balls, and drop them in the soup fifteen
minutes before it is taken the fire; in making the balls, a little
more flour may be necessary. Egg balls may also be added.
Green Bean Soup.—String half a peck or less of young
green beans, cut them in pieces an inch long, and finish tho
same as directed for green pea soup.
Split Pea Soup.—Put a quart of split peas in water to cover
them, at night, with half a teaspoonful of saleratus; next day
take them from the water in which they were soaked, and put
to them two quarts of water and a pound of salt pork, with a
bone of beef; let it boil gently until th» peas are tender, then
add five or six potatoes, and pepper to taste; cover it for fif-
teen minutes, then add a tablespoonful of butter and flour each,
worked together; cover it untd the potatoes are done, which
will be about fifteen minutes: serve in a tureen.
Dried Bean Soup.—Make the same as split peas soup.
Fish Soup.—Take different sorts of small fish, steam them
until tender; then add some veal broth, cut two turnips in
slices, also one leek and one head of celery; let it boil for
half an hour, then strain it, and take out the bones; season
with pepper and salt, work a tablespoonful of wheat flour,
with a quarter of a pound of butter, add egg balls; cover for
ten minutes and serve.
Chicken Soup.—{Yellow)—Take two pounds of veal or lamb,
and one small chicken cut np; boil these in three quarts or
water, skim it clear; slice a leek, or two white onions, grate
two small or one largo carrot, and put to the soup; add two
tablespoonsful of salt and one of pepper; let it boil gently for
nearly two hours, then add a tablespoonful of butter, and the


soups. 81
gill of water, stir it in by the spoonful; cover it for fifteen
minutes and it is done.
Three hours and a half are required to make this soup; it-
is best for cold weather. Should any remain over the first
day, it may be heated with the addition of a little boiling
water, and served again.
Take the meat from the soup, and if to be served with it,
take out the bones, and lay it closely and neatly on a dish,
and garnish it with sprigs of parsley; serve made mustard
and catsup with it. It is very nice pressed and eaten with
mustard and vinegar or catsup.
In making this soup there may be this variation: instead
of the last thickening make a batter of two well-beaten eggs,
half a pint of milk, and as much wheat flour as will make a
smooth batter, about as thick as pound cake; drop it by the
spoonful into the boiling soup, until all is used, then cover it
for fifteen minutes. This is called egg dumplings.
Beep Soup.—Take four pounds of beef, for four quarts of
water, and finish with any vegetables you like, the same as
shin-of-beef soup, or as follows:
Take two tablespoonfuls of salt, and one of pepper, (fine
black) rub it well into the meat, then put it over a moderate
fire, with one quart of water; let it boil very gently for one
hour, then add three quarts of boiling water, cover it close,
skim it clear, and let it boil very gently for another hour, in
which time prepare the vegetables as follows—One large car-
rot scraped and cut in thin slices, one large or two small
turnips cut in the same manner, six small potatoes of equal
size cut in halves, and one head of celery, leaves and white
part cut small; the carrots and turnips should be sliced about
one-third of an inch thick.
When the first hour is up, put in the carrots, fifteen minutfli
after add the turnips and celery; after another fifteen minutes
put in the potatos and a thickening made of two tablespoon-
fuls of flour and as much cold water as will make a smooth
thin batter, stir it in by the spoonful, cover the pot for fif-
teen minutes; let it boil, and as soon as the potatoes are
tender it is done. Soup should not be taken off the fire whilit
making.
Beep Broth.—Take four pounds of beef, crack the bone in
two or three places, wash it in cold water, and put it with a
gallon of water over a moderate fire; add to it a heapu g
tablespoonful of salt, and a teaspoonful of pepper; let it b*d
slowly, take off the scum as it rises; in two hours add <*
bunch of parsley cut small, or a head of celery, let it sumo*:
for an hour longer.


82 BEEF BROTH.
F Toast some slices of bread a delicate brown, cut it in
squares or lozenges, put them in a tureen, and pour the soup
over.
A cup of pearl barley, well washed, and put in with the
meat will be liked by invalids; or vermicelli, or maccaroui
stewed tender in it, is both healthful and palateable.
A leek, or two or three tomatoes may be added to the
broth.
Beep Broth—For sickness should be made in the same
manner—with the addition of water—a teacup or more ac-
cording to the strength required.
Take a pound of beef free from fat and gristle, (Jut it in
small pieces, and put them into a bottle (a stone bottle is best)
with a very little salt, hang it by a string into a kettle of hot
water so that the water does not cover more than two-thirds
of the bottle; cork it tightly and keep the water boiling five
or six hours. Not a drop of water must be put to it; drain
off the liquor, add salt to taste, and serve stale bread or toast
with it; a little pepper may be added if allowed.
Veal or Lamb Soup.—The scrag or neck of veal or lamb, or
the leg, is best for making soup. A slice of corned pork or
ham is an improvement to veal or lamb soup.
For four pounds of meat allow four quarts of water; wash
the meat in cold water, trim off the ends, and shape it neatly,
then put it and the odd bits into a soup pot with a quart of
cold water, a heaping teaspoonful of salt and a teaspoonful of
fine pepper; cover it close, and let it simmer gently for one
hour, then skim it clear; add three quarts of boiling water,
and let it boil gently for one hour longer; then skim it again,
and add sliced ochras, or any other vegetable which may be
preferred—a leek sliced, a bunch of parsley cut small, and a
carrot grated or cut in slices and the edges neatly notched;
or a bunch of asparagus, the tops and green parts cut the size
of peas or a little larger. These vegetables should be put in
half an hour before the soup is done. Three hours will be
required for making the soup; if asparagus is used, toast
eome thin slices of bread, butter them freely, cut them small,
and put them in the tureen before putting in the soup.
For suitable combinations of vegetables, see introductory
remarks.
Take up the meat by itself, and serve with drawn butter
sauce and mashed potatoes.
The bones of poultry or cold roast beef put in with the
meat to make the soup, and taken out before serving, im-
proves the flavor of veal or lamb soup; cold fried or broiled


SOUPS.
33
steaks, whether of beef or lamb, may be added to the soup
and improve it.
Vermicelli, maccaroni, green peas, ochras or tomatoes, may-
be used in these soups; a tablespoonful of sweet butter, with
a heaping teaspoonful of flour worked into it, should be
stirred into the soup, ten minutes before taking it from the
fire.
Calp's Head Soup.—Get a cleaned calfs head, split it open,
and save the brains to make forcemeat balls; put it in a soup-
pot with five quarts of water, add to it a heaping teaspoonful
of salt and a teaspoonful of pepper, set it over a moderate
fire and take off the scum as it rises. After three hours, take
out the head, take the bones from it, cut the best of it in
square pieces, skin the tongue and cut it in slices, and return
it to the soup; now add the vegetables, which are these: one
head of celery cut small, one leek sliced thin, one large or
two small carrots sliced thin and the edges neatly notched,
and six equal sized small potatoes, pared and cut in halves;
cover the pot for half an hour, then work two tablespoonfuls
of butter with the same of flour and stir it into the soup.
Make forcemeat balls of the brains, thus: scald and chop
them small, add a teaspoonful of butter and the same of wheat
flour, season with pepper and salt and make it in small balls;
flour the outside cf each, and drop them into the boiling soup
fifteen minutes before it is done.
The soup may be served without the meat, except the
tongue and balls—the meat may,in such case, be chopped and
seasoned with pepper and salt to taste; then tie it in a mus-
lin bag and press it between two plates until cold; serve
sliced thin for sandwiches or supper—or make it a hash for
breakfast.
'Chicken Brotii.—Cut up a full grown chicken, put to it
three pints of cold water, a tablespoonful of salt, and half a
teacup of pearl barley (or rice if preferred) ; cover it close
and let it simmer for an hour, then skim it clear, add pepper
to taste; take the chicken into a dish, put bits of sweet but-
ter over, shake some pepper over, and serve with mashed po-
tatos—serve the soup in a tureen.
The barley or rice may be omitted, and five or six rolled
crackers, with a tablespoonful of butter, substituted when
the broth is nearly done.
Veal Broth.—Boil gently a knuckle of veal in five pints of
water; put to it a tablespoonful of salt, and half a teacup of
well-washed rice or pearl barley; let it simmer gently for
nearly three hours, taking off the scum as it rises; add pep-
per to taste.


BOUPS.
86
shake flour from a dredging box over it, until the whole sur-
face is white, then stir it until it becomes brown, taking
care not to burn it; cut two large white onions into it, and
fry them; as soon as they are nicely colored, add it to the
soup; soak some crackers or sliced rolls in a quart of boiling
milk or water and add it to the soup.
Veal or chicken broth may be used for this soup.
Stock por Geavt Soup or Gravy.—Cut the meat from a
knuckle of veal, and put it with a pound of lean beef, into
two quarts of water; add one tablespooful of salt, and a tea-
spoonful of pepper ; cover it close and let it stew until very
tender, then strain it and use for soup or gravy.
Vegetable Sovp,(Summer.)—Take three or four young car-
rots, three young turnips, and one leek, scrape the carrots and
peel the turnips, and cut them in thin slices; cut each slice of
turnip in four; put them in two quarts of broth seasoned
with salt and pepper to taste; cover it, and let them boil for
fifteen minutes, then add a head of white lettuce cut small,
and a bunch of parsley broken up; cover it and let them
boil for fifteen minutes, longer and it is done.
Browning por Soups and Gravies.—Put two or three table-
spoonfuls of brown sugar into a frying-pan, set it on the fire
to brown, stirring with a spoon that it may not burn ; when
. sufficiently dark colored, stir into it about a pint of boding
water ; when it is thoroughly incorporated, put it into a bot-
tle, and when cold, cork it close. Use a tablespoonful or
more as may be wanted to give color to gravies or soup. Or
put wheat flour into a frying-pan and brown it carefully with-
out burning. Keep it dry in a box.


FISH.
FISH.
Introductory Remarks.—There are general rules for choos-
ing fish of most sorts.
If the gills are red and full, and the whole fish firm and
stiff/it is good.
If on the contrary, the gills are brownish, the eyes sunk,
and the flesh flabby, they are state.
One who is not a judge of fish, had better not trust to their
own choice, but deal with those on whose word they can rely.
Let such choose for you, it will be to their interest to serve
you honestly.
Great care must be taken to see that the fish be properly
cleaned before dressing; that is, they must be perfectly free
from scales, and every particle of the inside scraped from the
backbone; but not washed beyond what is really necessary,
as that diminishes the flavor of most fish.
To boil fish, put it on the drainer of a fish-kettle and cover
it with water just hot; let it boil gently, otherwise the skin
will break before the inside is done.
Allow ten minutes for each pound of fish, unless it is
very thick, then allow a few minutes longer. Small fish
weighing a pound and a half or so will require about fifteen
minutes. To try it pass a knife blade next the bone; if tho
flesh parts easily, and looks white, it is done.
If fish is not taken from the water as soon as done it will
become woolly; if it is done before it is wanted, take it up,
set it in tho drainer crosswise of the kettle, and lay a folded
napkin over the fish.
A suitable kettle for boiling or stewing fish is very necessary,
and may be had from any of the hardware or furnishing stores.
In the absence of a fish kettle, put the fish in a circle on a
dinner plate, and tie a napkin over it, then put it in a largo
kettle. When done take it up carefully by the cloth, drain
off all the water, take off the napkin and slide the fish on a
white napkin, neatly folded on a large dish; garnish with
sprigs of parsley, and serve.
Fresh shad, haddock, and whiting are considered by some
persons better for salting a night before cooking.
Fresh water fish have often a muddy taste and smell, which
may be got rid of by soaking in strong salt and water.'
To Fry or Broil Fish Properly.—After the fish is well
cleansed, lay it on a folded towel and dry out all the water.
When well wiped and dry, roll it in wheat flour, rolled crack-
ers, grated stale bread, or Indian meal, whichever may bo pre-
ferred; wheat flour will generally bo liked.


FISH.
37
Have a thick-bottomed frying-pan or spider with plenty of
sweet lard salted ; (a tablespoonful of salt to each pound of
lard), for fresh fish which have not been previously salted;
let it become boiling hot, then lay the fish in and let it fry
gently, until one side is a delicate brown, then turn the other;
when both are done, take it up carefully and serve quickly,
or keep it covered with a tin cover, and set the dish where
it will keep hot.
To Broil.—Have a clean gridiron, and a clear but not fierce
fire of coals; rub the bars with a bit of beef suet, that the fish
may not stick; fish must be broiled gently and thoroughly;
there are few things more offensive than underdone fish.
For the broil, have ready a dish with a good bit of butter
in which is worked a little salt and pepper, enough for the fish.
Lay the fish upon it, when both sides are nicely done,'and
with a knife blade put the butter over every part; fish should
be turned with a broad blade knife or a pancake turner.
All salt fish require to be soaked in cold water before cook-
ing, according to the time it has been in salt. When it is
hard and dry, it will require thirty-six hours soaking before
dressing; the water must be changed three or four times.
When fish is not very salt or hard, twenty-four hours will be
sufficient.
For frying fish, beef suet or dripping or sweet oil may be
used instead of lard; butter is not good, it spoils the color and
tastes strong.
Fish have a fine appearance prepared in the following man-
ner; clean and wash them, and wipe them dry with a nice,
soft towel; then wet them over with beaten egg, and dip
them in bread crumbs or rolled crackers. If done twice over
with egg and cracker or crumbs, it will have a finer appear-
ance.
The largest sized pan fish, weighing nearly or quite a pound
each, should be scored or cut across each side from the head
to the tail, nearly to the bone, and about an inch apart that it
may be well done. Garnish with sprigs of parsley. Have
ready a thick-bottomed frying pan, with plenty of lard salted;
let it become boiling hot; lay the fish carefully in and let
them fry gently, until one side is a rich yellow brown, then
turn the other and do likewise; when both are done take
them carefully up on a hot dish and serve. Garnish with fried
parsley.
Deied Codpish.—This should always be laid in soak, at least
one night before it is wanted; then take off the skin and put
it in plenty of cold water; boil it gently, (skimming it mean-
while) for one hour, or tie it in a cloth and boil it.


88
rise.
Serve with egg sauce; garnish with hard boiled eggs cut
in slices, and sprigs of parsley. Serve plain boiled or mashed
potatoes with it.
Stewed Salt Cod.—Scald some soaked cod by putting it
over the fire in boiling water for ten minutes; then scrape it
white, pick it in flakes, and put it in a stew-pan, with a table-
spoonful of butter worked into the same of flour, and as much
milk as will moisten it; let it stew gently for ten minutes ; add
pepper to taste, and serve hot; put it in a deep dish, slice
hard boiled eggs over, and sprigs of parsley around the edge.
This is a nice relish for breakfast, with coffee and tea, and
rolls or toast.
Codpish Cakes.—First boil soaked cod, then chop it fine, put
to it an equal quantity of potatoes boiled and mashed; mois-
ten it with beaten eggs or milk, and a bit of butter and a little
pepper; form it in small round cakes, rather more than half
an inch thick; flour the outside, and fry in hot lard or beef
drippings until they are a delicate brown: like fish, these
must be fried gently, the lard being boiling hot when they are
nut in; when one side is done turn the other. Serve for
breakfast
.
. To make a Dish op Cold Boiled Cod.—Chop fine some
cold boiled cod, put to it an equal qauntity or more of boiled
potatoes chopped and mashed; add a good bit of butter and
milk to make it moist, and put it in a stew-pan over a gentle
fire; cover it, and stir it frequently until it is thoroughly
healed; taking care that it does not burn; then take it up,
aiake it in a roll or any other form, mark the surface, take a
pinch of ground pepper between your finger and thumb, and
put spots at equal distances over it; or wet it over with
melted butter, and brown it in an oven before the fire.
Fresh Cod.—Fresh cod when good, are firm, and the gills
red, and the eyes are full; if at all soft and flabby it is not
good. A fine fish is thick at the back; the shoulder or piece
near the head of a large cod is better for boiling than a small
fish.
To Bon. Fresh Cod.—If you have not a fish kettle, after
cleaning the fish carefully, lay it on a plate in a circle, and tie
a clean towel about it; to a gallon of hot water put a table-
spoonful of salt and a gill of vinegar; put in the fish Mid boil
according to its weight.
Serve with plain boiled potatoes and drawn butler, parsley,
or egg sauce.
Garnish with sprigs of parsley; lay a folded n»pkin on the
dish uuder the fish.
Broiled Fresh Cod.—Split a fresh codfish from head to tail


Fisn.
39
by the backbone ; cnt each side into pieces about three inches
wide; dip each piece in flour and broil it over a clear brisk
fire of coals; lay the inside to the fire first. Have ready a
steak dish, with a quarter of a pound of butter, in which is
worked of salt and pepper each a teaspoonful; lay the
pieces of fish on as they are done; turn them two or three
times in the butter and serve. Or let the fish be cut across
in steaks, of an inch in thickness, and finish in the same
manner.
Fried Codpish Steaks.—Cut the fish in steaks of about one
inch thickness; or it may be split as for broiling; dip each
piece in wheat flour, or rolled cracker, or Indian meal; have
some lard, (which is salted in proportion, a tablespoonful of
salt to a pound,) ler it become boiling hot in a frying-pan; lay
in the steaks; let them fry gently, without stirring them, un-
til one side is a fine brown, then turn each steak carefully
with a broad knife ; when both sides are done, serve hot, with
sprigs of parsley over it.
Baked Cod.—Clean a good sized fish, weighing four or five
pounds; wash it and dry it well in a cloth; rub it inside and
out with a mixture of pepper and salt; cut a slice from a loaf
of bread, spread it thickly with butter; moisten it with hot
water, and fill the body of the fish; tie a thread around it to
keep the dressing in, then put bits of butter, the size of a
hickory nut, all over the surface; dredge flour over it until it
looks white; then lay a trivet or some muffin rings in a drip-
ping-pan, and lay the fish on; put in a pint of water to baste
with, then put it in a hot oven and baste frequently; in one
hour it will be done. Take it up on a hot dish; add a gill of
vinegar to the gravy, or a lemon cut in very thin slices;
dredge in a little flour; let it boil up once; stir it well; add a
very little hot water if necessary, then strain into a gravy boat,
lay the sliced over the fish, and serve.
Haddock.—These are chosen and dressed the same as cod.
Shad.—These are in season from the last of March until
May; they are chosen by the same rules as other fish.
These fish may be fried, baked, boiled, or salted.
Feied Shad.—Scale the fish, and cut off the head, then split
it open down the back, at the side of the backbone; take out
the entrails ; keep the roe or eggs to be fried with the fish;
then cut it in two from head to tail, and cut each side in pieces
two or three inches wide ; rinse them in cold water, wipe
them dry, and dip each in wheat flour, and fry in salted lard;
when the inside, which must always be cooked first, (of any
fish) is done a fine brown, turn the other; the fat must be
boiling hot when the fish is put in, and then fried gently, that
it may not be too dark colored.


40
FISH.
The soft roe is much liked by some ; fry it in the same man-
tier, as also the eggs ; these last must be well done.
Broiled Shad.—Cut the fish the same as for frying, or
merely split it in two; lay it on a gridiron over a bright steady
fire of coals; let it broil gently; put the insido to the fire
first, that it may be done through; have ready a steak dish
with nearly a quarter of a pound of sweet butter, and a tea-
spoonful of salt and pepper each, worked into it: when both
sides of the fish are done, lay it on the dish, turn it several
times in the butter, cover it with a tin cover, and set the dish
where it will keep hot, until ready to serve.
Baked Shad.—Scale the shad clean, cut off the head, and
split the fish half way down the back; scrape the inside per-
fectly clean; make a stuffing thus: cut two slices of a baker's
loaf of wheat bread, spread each thickly with butter ; sprinkle
with pepper and salt, and a little pounded sage if liked;
moisten it with hot water; fill the belly with this: wind a
cord around it to keep in the stuffing ; dredge the outside well
with flour; stick bits of butter, the size of a hickory nut all
over the outside; mix a teaspoonful each of salt and pepper
together, and sprinkle it over the whole surface; then lay the
fish on a trivet or muffin rings in a dripping pan; put in a
pint of water to baste with, and keep the gravy from burning;
if this all wastes before the fish is done, add more hot water;
bake for one hour in a quick oven; baste frequently. When
done take the fish on a steak dish; if there is not enough gra-
vy in the pan, (there should be at least half a pint.) add more
hot water; dredge in a heaping teaspoonful of flour, then put
to it a bit of butter, and, if liked, a lemon sliced thin, and the
seeds taken out. Stir it smooth with a spoon, and pour it
through a gravy strainer into a gravy boat; lay the slices of
lemon over the fish, and serve with mashed potatoes.
Sea Bass.—These fish may be frifid or boiled. If fried, gar-
nish with fried parsley. The largest of them for frying,
weighing nearly a pound each, must be scored as directed in
introduction to this chapter. t
For boiling, serve with plain boiled potatoes, and drawn
butter, or parsley, or lemon sauce.
Black Fish.—These fish may be boiled, fried, stewed, or
broiled.
To Fry Black Fish —Scale the fish, and scrape the inside
clean to the back bone; wash it in water, with a little vinegar;
wipe it dry with a clean towel; then dip it in wheat flour, or
rolled crackers. Have in a thick-bottomed frying-pan plenty
of lard salted, (a large tablespoon of salt to a pound of lard,)
let it become boiling hot; then lay in the fish, and fry it gently,


Fisn.
41
until one side is a fine brown; then turn it carefully. When
both sides are done, take it up and serve.
Fried fish may be garnished or ornamented with sprigs of
green or fried parsley, or thin slices of lemon, sliced.
Stewed Black Fish.—Put a fish weighing about five pounds
on a fish-drainer ; after having properly cleansed it, put it into
the fish-kettle with hot water to cover it; add to it a few
blades of mace, a large teaspoonful of salt, and a wineglass of
port wine; let it simmer or boil gently for half an hour ; then
skim it clear; work into a smooth mass quarter of a pound of
sweet butter, and a heaping tablespoonful of wheat flour;
take from the fish part of the water in which it was boiled,
leaving it scarcely covered; then add the flour and butter,
with a teaspoonful of pepper; dip a bunch of parsley into
boiling water, cut it small, and add it to the stew; cover it
close for twenty minutes, and let it simmer gently; then take
the fish up on a dish, and serve with the gravy or sauce over.
A sliced lemon without the pits may be added with the pars-
ley by those who like it. Serve with plain boiled or mashed
potatoes.
Black fish dressed in this manner is very delicious.
Perch.—Clean these fish well, wash and wipe them dry, then
fry them as directed.
Striped Bass.—These fish are best fried or boiled. See di-
rections for boiling or frying fish.
Halibut.—Thisti sh is fine,'whether cut in steaks and broiled
or fried; or the thick part boiled. Fry or broil as directed
for codfish. Steaks or fillets cut from the tail part are very
fine, and may be fried or broiled more nicely than any other.
To Boil Halibut.—Take a piece weighing four or five
pounds, scrape the skin clean, dredge flour over it, and boil
according to its weight,—ten minutes to a pound. Serve
with plain boiled potatoes, and drawn butter, or egg, or
parsley sauce. Cold boiled halibut may be served the same
as codfish; any of the sauce which may remain may be put
with the cold fish.
Salmon.—When salmon is fresh and good, the gills and flesh
are of a bright red, the scales clear, and the fish stiff. When
first caught there is a whiteness between the flakes, which, by
keeping, melts down, and the fish becomas richer.
Salmon requires to be well broiled. When underdone it is
unwholesome.
Boiled Salmon.—Run a long needle with a packthread
through the tail, centre and head of a fish, to bring it in the
form of a letter S. Put it in a fish-kettle, with hot water to
cover it, and a small teaspoonful of salt (cut three or four


42
FISH.
slanting gashes in each side of the fish before making it into
the form, otherwise the skin will break and disfigure it); al-
low ten minutes gentle boiling for each pound of fish. Or a
piece of a large fish may be boiled.
Serve with lobster, or anchovey, or drawn butter sauce, and
plain boiled or mashed potatoes.
Broiled Salmon.—Cut some slices about an inch thick, and
broil them over a gentle, bright fire of coals for ten or twelve
minutes. When both sides are done take them on to a hot
dish; butter each slice well with sweet butter; strew over
each a little salt and pepper to taste, and serve.
Salmon Troct.—Dressed the same as salmon.
Spiced Salmon (Pickled).—Boil a salmon, and after wiping
it dry, set it to cool; take of the water in which it was boiled,
and good vinegar each equal parts,enough to cover it; add to
it one dozen cloves, as many small blades of mace, or sliced nut-
meg, one teaspoonful of whole pepper, and the same of alspice;
make it boiling hot, skim it clear, add a small bit of butter,
(the size of a small egg,) and pour it over the fish; set it in a
cool place. When cold it is tit for use and will keep a long
time, covered close, in a cool place. Serve instead of pickled
oysters for supper.
A fresh cod is very nice done in the same manner; as is
also a striped sea bass.
Dried on Smoked Salmon.—Cut the fish down the back, take
out the entrails and roe, and scale it, and rub the outside, and
in with common salt and hang it to drain for twenty-four
hours.
Pound three ounces of salt-petre, two ounces of coarse salt,
and two of coarse brown sugar: mix these well together, and
rub the salmon over every part with it: then lay it on a large
dish for two days; then rub it over with common salt, and
in twenty-four hours it will be fit to dry. Wipe it well,
stretch it open with two sticks, and hang it in a chimney,
with a smothered wood-fire, or in a smoke-house, or in a dry,
cool place.
Shad done in this manner are very fine.
Smoked or Dried Salmon, Broiled.—Rinse some smoked
salmon in cold water, wipe it dry, and lay it on a clean grid-
iron, over a bright fire of coals. Turn it, and when it is thor-
oughly heated through, take it on a dish, butter it well with
sweet butter, and pepper it to taste, and serve hot
.
This is a fine relish for breakfast or supper. Broil smoked
shad in the same manner. The inside of any fish must be put
to the fire first. .. <


44 fish.
stretch them open with two sticks. Or instead of drying,
after having prepared them in this manner, smoke them.
Salt MackerSl.—Split fresh caught mackerel down the
back, scrape the insides clean, spread them open on a board,
and strew them plentifully with salt; then strew salt over the
bottom of a tub; lay the fish two by tws, the insides togeth-
er, and lay them in the tub; strew salt between each layer;
half coarse and haif fine salt; then cover them close—put
plenty of salt above the last layer of fish.
To Dress Salt Mackerel.—Take mackerel from the salt, and
lay them inside downward in a pan of cold water for two or
three days, change the water once or twice, and scrape the
fish clean without breaking it. When fresh enough, wipe one
dry and hang it in a cool place; then fry or broil, or lay one
in a shallow pan, the inside of the fish down; cover it with
hot water, and set it over a gentle fire or in an oven for
twelve or fifteen minutes; then pour off the water, turn the
fish, put bits of butter in the par, and over the fish, sprinkle
with pepper, and let it fry for five minutes, then dish it.
Trovt.—These may be stewed, fried, boiled or baked.
Pike or Pickbel.—These may be stewed, fried or broiled.
There are many mare, fine fish not mentioned herein, but as
the process of stewing, boiIri5gv4^iung,and fryinSis very near-
ly the same for all sorts of fishTibi^ps not seem necessary to
mention more. v*h>- _
Herrings.—These are eaten in three varieties5!*^8"' BaItc(J,
smoked or red herrings. ^^4^-
Salted herrings are to be soaked in clean water befon^1"
ing, the same as mackerel.
lied herring are to be skinned, split in two, and the insides1
and back bone to be taken out; or they may first be broiled
then skinned. *' 1
To cook fresh herrings, scale and prepare them the same as
any other fish.
To Boil Fresh Herring.—Dry them well, rub them over with
a little salt and vinegar, and skewer their tails in their
months; lay them on a fish plate and boil for ten or twelve
minutes in water slightly salted. Serve with plain boiled
potatos and drawn bulter.
Chowder.—Slice some fat salt pork very thin, strew it over
with onions chopped small, and some fine pepper; then cut a
haddock, fresh cod, or any other firm fish, in thin steaks; take
out the bones, lay some of the sliced pork at the bottom of the
kettle with some of the seasoning; then put a layer of fish,
then put over some soaked crackers or biscuit, then another
layer of the seasoned pork, after which fish and crackers and a


SHELL FISH.
45
few bits ef butter, and so on alternately pork, fish and crack-
ers, until the kettle is two-thirds full, then put in about a pint
of water and cover the pot with a thick iron cover with a
rim; set it over a gentle fire, put coals and ashes on the
cover, and bake two or three hours or more, if the pot is
large. When done, turn it out on a dish and serve with
pickles. It may be baked in an oven.
SHELL FISH.
To Choose Lorsters.—These are chosen more by weight than
size, the heaviest are best; a good small siffed one will not
unfrequently be found to weigh as heavily as one much
larger. If fresh, a lobster will be lively and the claws have
a strong motion when the eyes are pressed with the finger.
The male is best for boiling; the flesh is firmer, and the
shell a brighter red; it may readily be distinguished from
the female; the tail is narrower, and the two uppermost fins
within the tail are stiff and hard. Those of the hen lobster
are not so, and the tail is broader.
Hen lobsters are preferred for sauce or salad, on account of-
their coral. The head and small claws are never used.
To Boil Lorster.—Put in a large kettle water enough to
cover the lobster, and salt, a dessert spoonful to a quart of
water; when it boils fast put in the lobster, head first, which
kills it instantly; keep boiling briskly for half an hour, then
take it from the water with the tongs and lay it to drain;
wipe off all the scum from it and rub it over with a bit of but-
ter tied in a cloth, or some sweet oil; break off the large
claws, and crack each shell without shattering, but so that
they may come easily to pieces; lay a napkin ou a large steak
dish; with a sharp knife split the body from head to tail,
and lay it open on the napkin; put a large claw at either end,
and serve with melted butter sauce.
Or else take out all the meat from the shells, and la}' it
neatly on a dish, and serve with melted butter.
Buttered Lorster.—Boil a lobster, then take the meat from
the shell, and mince or chop it small; put the coral and green
inside if liked, (leave out what is called the lady,) to a wine-
glasi of vinegar or hot water, and a quarter of a pound of


46
SHELL FISH.
fresh butter; add a saltspoonful of cayenne pepper, and made
mustard, if liked; and put it with the lobster in a stew-pan
over a gentle fire ; stir it until it is thoroughly heated through-
out . Serve hot: serve with lettuce in a salad bowl; garnish
with bard boiled egg; serve rolls with it.—For supper or a
second course dinner dish.
Lorster Salad.—Break apart one or two heads of white
heart lettuce, lay the leaves in cold water, rinse them well,
then shake the water from each leaf, and iay them, the largest
first, in a salad bowl, the stalk inwards. ~Lky the delicate
small leaves around the edge ; or cut it all small before putting
it in the bowl.
Having boiled a hen lobster, take the meat from the shell
and cut it small; rub the coral to a smooth paste, with the
green inside if liked, and a tablespoonful of oil or melted but-
ter; add to it a teaspoonful of made mustard, and a saltspoon-
ful of black pepper; add a gill of sharp vinegar; stir it
smooth, then mix it with the minced lobster and salad, and
serve with cold butter and crackers or rolls. The lobster and
dressing must not be put with the lettuce until ready to
serve.
To Choose Crabs.—If fresh, the joints of the claws will be
stiff, and the inside have an agreeable smell; the heaviest for
their «ize are best; light ones are watery. Crabs are stale
when the eyes look dull.
To Boil Crabs.—Have a pot of boiling water in which is
salt, (a tablespoonful to the quart) throw the crabs in, and
keep them boiling briskly for twelve minutes, if large; then
take them out, wipe the shell clean, and rub them over with a
bit of butter; break off the small claws; spread a napkin on
a large dish, and lay the crabs on it in regular rows, beginning
at the outside. Serve with cold butter and rolls.
Sopt Shelled Clams.—These are very fine if properly pre-
pared. They are good only during cold weather and must be
perfectly fresh.
Soft shelled clams may be boiled from the shells, and served
with butter, pepper, and salt over.
To Boil Sopt Shell Clams.—Wash the shells clean, and put
the clams, the edges downwards, in a kettle; then pour about a
quart of boiling water over them; cover the pot and set it
over a brisk fire for three quarters of an hour; pouring boil-
ing water on them causes the shells to open quickly and let
out the sand which may be in them.
Take them up when done; take off the black skin which
covers the hard part, trim them clean, and put them in a stew-


SHELL FISH.
47
an; put to them some of the liquor in -which they were,
oiled; put to it a good bit of butter, and pepper and salt to
taste; make them hot; serve with cold butter and rolls.
Stewed Sopt Shell Clams.—Get fifty clams taken from their
shells, and freed from the black skin; wash them well in clear
water and put them in a stew-pan with very little water;
cover and set it over a gentle fire for half an hour; then add
to them a bit of butter the size of a large egg or larger;
dredge in a tablespoonful of flour, and salt and pepper to taste;
stir it in them; cover the stew-pan for ten minutes, then
serve hot. Many persons like the addition of a wine-glass of
vinegar.
To Fry Sopt Shell Clams.—Get them from the shell, as
they are very troublesome to clean. Wash them in plenty of
water, and lay them on a thickly folded napkin to dry out the
water; then roll a few at a time in wheat flour, until they will
take up no more. Have a thick-bottomed frying pan one third
full of boiling hot lard, and salted; (in proportion, a table-
spoonful of salt to a pound of lard,) lay the clams in with a
fork, one at a time; lay them close together and fry gently,
until one side is a delicate brown, then turn carefully and
brown the other; then take 1 hem off on a hot dish. When
fried properly, these clams are very excellent.
Hard Shell Clams.—Hard shell clams may be prepared for
table in a variety of ways. The sand clams, either large or
small, are preferable to any other, being whiter and more
tender. Those called Quahogs are least delicate eating of
all.
To Bon, Hard Shell Clams.—Wash the shells until they
are perfectly clean, then put them into a kettle, with the edges
downwards; add a pint of water, cover the pot and set it
over a brisk fire; when the shells open wide they are done.
Half an hour is generally enough for them; if a strong taste
to the juice is not liked, put more than a pint of water to
them. When done, take the clams from the shells into a deep
dish; put to them some of the juice, a good bit of butter,
and some pepper; or toast some thin slices of bread, butter
them and cut them small, and put them in the dish before
putting in the clams and juice.
Stewed Clams.—Take fifty large sand clama from their
shells, and put to them their own liquor and water in equal
parts, nearly to cover them; put them in a stew-pan over a
gentle fire for half an hour; take off any scum as it rises, then
add to them a teacup of butter, in which is worked a table-
spoonful of wheat flour, and pepper to taste; cover the stew-


60
MEATS.
quart or three pints of oysters from their own liqnor and put
them into the pie; cut a quarter of a pound of sweet butter
in bits the size of a hickory nut, strew these over the oysters;
sprinkle over a teaspoonful of ground pepper, and dredga
them white with wheat flour, then strain the oyster liquor
over; add to it enough milk or water very nearly to reach the
top of the paste; lay some skewers across; roll some of the
paste to nearly half an inch thickness, make an aperture in the
centre to allow the steam to escape, several small incisions
with a knife on either side of the centre cover the pie; dip
your fingers in flour, and pinch the top and side paste neatly
together. Bake nearly an hour in a quick oven; draw out the
skewers before sending to the table.
Muscles.—Wash the shells clean, and put them in a kettle
with a little water; set them over the fire until the shells are
all open; then take them up, take out the beard from each
one; put them in a deep dish, put butter, pepper, and salt
over, and serve with catsup, and vinegar in a castor.
Stewed Muscles.—Having boiled them from the shells, take
the beard out and put them in a stew-pan, with a little of the
liquor in which they were boiled; strain it to them; add
some cream or milk, and a bit of butter, and pepper and salt
to taste; dredge flour over; stir them With a spoon, and let
them simmer gently for ten minutes. Serve hot with toast,
DIRECTIONS FOR BUYING AND DRESSING BUTOHKRs' MEAT.
To Choose Beep.—When beef is good it may be known by
its texture and color; the lean will have a fine open grain of
a deep coral or bright carnation red; the fat rather inclining
to white than yellow; and the suet firm and white. Very
yellow fat is generally sufficient proof of inferior beef.
The bett roasting pieces of beef are the prime ribs, sirloin,
and what is known as the porter-house piece; it may be
recognized by the bone.
The best steaks are cut from the sirloin and porter-house.
. The last mentioned cut probably took its name from having
been the most highly esteemed steak, and so dished for the
palate of the epicure at porter-houses, which were formerly
MEATS.


54
MEATS.
fat skim nearly all of it off; or, instead of dredging in floor,
make a thin, smooth batter of a teiblespoonful of flour, and a
small cup of cold water; let the gravy in the pan become
boiling hot before stirring it in; then stir it smooth, and
when it is a fine rich brown, strain it into the tureen and serve
with the meat.
The vegetables most proper with roast beef are, plain
boiled or mashed potatoes, with boiled spinach, beets or
dressed celery, and turnips maslved, or squash. If you please,
pickles, or grated horse-radish may also be served with roast
beef instead of spinach or celery, with made mustard and
catsup in the castor.
In roasting meat it should be so placed as to bring the
largest or thickest part nearest the fire. In roasting beef its
juclne8s depends on the frequercy of basting it, after it has
fairly begun to roast.
Veal.—Veal should not be kept long before dressing, as it
by no means improves by keeping. The loin is apt to taint
under the kidney. When soft and slimy it is stale ; it will be
cool and firm and have an agreeable smell when fresh.
In the shoulder, if the vein is a clear red, it is good. When
there are any yellow or dark spots it is stale. The breast and
neck when good look white and clear. Veal must always be
well cooked.
The leg of veal is generally boiled or made soup of. The
loin also may be boiled, but is best roasted, and cut in chops,
and broiled or fried. The shoulder may be roasted; it may
be boned and stuffed and then roasted, or it may be split, after
having been boned, and fried or broiled.
The breast may be roasted, stewed or broiled, or made a
pie.
Steaks are cut from leg or shoulder. The neck or scrag
may be cut in chops or fried, broiled, or stewed; or a dish of
soup may be made of it.
Calfs liver is cut in steaks, and fried like beef liver, or it
may be broiled and buttered.
Veal sweet-breads are roasted with the breast, or they may
be fried or stewed.
Calfs head may be boiled and served with a sauce, and a
soup made of the liquor in which it is boiled.
The head and feet are used for making jellies.
To Boil Veal.—Put in hot water, (not boiling,) to cover it,
put to it a tablespoonful of salt, cover the pot, and let it boil
very gently, taking off the scum as it rises; allow fifteen min-
utes for each pound of meat; four pounds of meat will re-
quire one hour gentle boiling. Serve boiled veal with drawn


MEATS.
butter, or oyster, or lemon, or parsley sauce, and plain boiled
potatoes, with pickles, or lettuce, or celery. Boil the loin and
serve with egg sauce.
Calp's Head.—Clean it very nicely, and soak it in salt and
water, that it may look white, (clean as directed for beef
tripe,) take out the eyes, take out the tongue to salt, and the
brains to make a little dish; boil the head very tender, and
serve with a sauce, or take it up, put bits of butter all over
it, dredge with flour, and season with pepper and finely sifted
sweet herbs, if liked; set it in a hot oven or before the fire;
baste with some of the water in which it was boiled, or
squeeze the juice of a lemon over; roast it a fine brown;
then take it on a hot dish and put a tin cover over; add a
piece of butter, the size of an egg, to the gravy; cut a small
lemon in thin slices, and make the gravy boiling hot; add
them to it; let them fry brown, then put a teaspoonful of
browned flour, and a teacup of boiling water to the gravy and
serve, with the meat. The lemon may be dispensed with if
preferred—it will generally be liked.
To Make a Dish op Calp's Brains.—Wash them in salt
and water, then boil them tender, and take them in a dish;
put butter and pepper over, and serve.
Or, after washing the brains in salt and water, wipe them
dry, and dip them in wheat flour, or into beaten egg, and then
into bread crumbs, and fry in hot lard or beef dripping; sea-
son with pepper and salt, and slices of lemon fried, if liked.
Calp's Head Cheese.—Boil a calf s head in water enough to
cover it, until the meat leaves the bones, the take it with a
skimmer into a wooden bowl or tray; take from it every par-
ticle of bone; chop it small: season with pepper and sait, a
heaping tablespoonful of salt, and a teaspoonful of pepper
will be sufficient; if liked, add a tablespoonful of finely chop-
ped sweet herbs; lay a cloth in a cullender, put the minced
meat into it, then fold the cloth closely over it, lay a plate
over, and on it a gentle weight. When cold it may be sliced
thin for supper or sandwiches. Spread each slice with made
mustard.
Calp's Head, (a fine dish.)—Boil acalfs head, (after having
cleaned it,) until tender, then split it in two, and keep the best
half; (bone it if you like) cut the meat from the other in uni-
form pieces, the size of an oyster ; put bits of butter, the size
of a nutmeg, all over the best half of the head; sprinkle pep-
per over, and dredge on flour until it looks white, then set it
on a trivet or muffin rings in a dripping pan; put a cup of
water into the pan and set it in a hot oven or before a hot fire;
turn it that it may brown evenly; baste once or twice.


56
MZAfB.
Whilst this is doing, dip the prepared pieces of the head in
wheat flour or batter, and fry in hot lard or beef dripping, a
delicate brown; season with pepper and salt and slices of
lemon, if liked. When the roast is done put it on a hot dish,
lay the fried pieces around it and cover it with a tin cover;
put the gravy from the dripping pan into the pan in which the
pieces were fried, with the slices of lemon, and a teaspoonful
of browned flour, and, if necessary, a little hot water. Let it
boil up once, and strain it into a gravy boat and serve with
the meat.
Veal S#eetbreads.—Wash them in warm water, then put
them in a stew-pan with a little salt and pepper, and pour boil-
ing water over to cover them; let them boil for five minutes,
then take them up, wipe them dry, and dip them in rolled
cracker, or egg batter, or wheat flour, and fry them in hot lard
or beef dripping, Or, instead, wet them over with beaten
egg, then dip them in rolled oracker until they will take no
more, then fry them or broil oh an oyster gridiron, (made of
coarse wire.)
Veal Chops.—Cut veal chops about an inch thick ; beat them
flat with a rolling-pin, put them in a pan, pour boiling water
over them, and set them over the fire for five minutes; then
fake them up and wipe them dry; mix a tablespoonful of salt
and a teaspoonful of pepper for each pound of meat; rub each
chop Over with this, then dip them, first into beaten egg, then
into rolled crackers as much as they will take up; then finish
by frying in hot lard or beef dripping; or broil them. For
the broil have some sweet butter on a steak dish; broil the
chops until well done, over a bright clear fire of coals; (let
them do gently that they may be well done,) then take them
on to the butter, turn them carefully once or twice in it, and
serve. Or dip the chops into a batter, made of one egg beaten
with half a teacup of milk, and as much wheat flour as may
be necessary. Or simply dip the chops without parboiling
into wheat flour; make some lard or beef fat hot in a- frying
an; lay the chops in, and when one side is a fine delicate
rown, turn the other. When all are done, take them up, put
a very little hot water into the pan, then put it into the dish
with the chops.
Or make a flour gravy thus: After frying them as last direc-
ted, add a tablespoonful more of fat to that in the pan, let it
becone boiling hot; make a thin batter, of a small tabiespoon-
ful of wheat flour and cold water; add a Httle more salt and
pepper to the gravy, then gradually stir in the batter, stir it
until it iseooked and a nice brown ; then put it over the meat,


cover it close and set it over a gentle fire for half an hour;
stir it occasionally; if liked, a bunch of parsley may be cut
small and added to it; when half done, toast some thin slices
of bread delicately brown, cut it in small squares or diamonds,
and serve the hash on it, for breakfast. A glass of wine may
be added.
Veal Pie.—Cut a breast of veal small and put it in a stew-
pan, with hot water to cover it; add to it a tablespoonful of
salt, aed set it over the fire; take off the scum as it rises;
when the meat is tender, turn it into a dish to cool; take out
all the small bones, butter a tin or earthen basin or pudding-
pan, line it with a pie paste, (see clam pie,) lay some of the
parboiled meat in to half fill it, put bits of butter the size of a
hickory nut all over the meat, shake pepper over, dredge
wheat flour over until it looks white; then fill it nearly to the
top with some of the water in which the meat was boiled, roll
a cover for the top of the crust, puff paste it, giving it two or
three turns, and roll it to nearly half an inch thickness; cut a
slit in the centre and make several smalt incisions on either
side of it; lay some skewers across the pie, put the crust on,
trim the edges neatly with a knife, bake one hour in a quick
oven. A breast of veal will make two quart basin pies; half
a pound of nice corned pork, cut in thin slices and parboiled
with the meat, will make it very nice, and very little, if any
butter, will be required for the pie; when pork is used no
other salt will bo necessajy.
Potato and Veal Pie.—Peel and cut small some cold
boiled potatoes, cut somo cold veal small, put some of the
meat in the bottom of a baking-dish or tin basin, put on it a
layer of potatoes, sprinkle pepper and salt over and bits of
butter; then another layer of meat and potatoes and season-
ing, and so continue until the pan is nearly full, then add to it
water or gravy to moisten it, cover it with a pie crust, and
bake in a quick oven for three quarters of an hour.
PORK, HAMS, &c.
To Choose Pork.—If the rind of pork is tough and thick,
ard cannot easily be impressed with the finger, it is old.
If fresh, the flesh will look cool and smooth; when moist
or clammy it is stale. The knuckle is the first to become
tainted.
Pork is often what is called measly, and is then almost
poisonous; measly pork may easily be detected, the fat be-


PORK. 59
ing full of small kernels. Swill or still-fed pork is not fit for
curing; either dairy or corn-fed is good.
Spare-Rib.—Broil the blade-bone and spare-rib nicely over
a bright clear fire of coals; let it be well done. It is best to
cover it whilst on the grid-iron, as by so doiag it is sooner
done and the sweetness is kept in. Put the inside to the fire
first and let it be done nearly through before turning it;
when done, take it on a hot dish, butter it well, season with
pepper and salt, and serve hot.
Sausage Meat.—Take of pork three-quarters, and one of
beef, chop it fine, put four ounces of fine salt, and one of pep-
per to every ten pounds of meat; mix the seasoning well into
the meat; then put it in small muslin bags, tie them close, and
hang them in a dry, cool cellar. When wanted for use, cut it
in slices, or form it in small cakes, flour the outside of each,
and fry in hot lard. Let them be nicely browned. Serve
with boiled vegetables. Fine hominy may be boiled and
served with them for breakfast.
Pork Sausages.—Take such a proportion of fat and lean
pork as you like, chop it quite fine, and for every ten pounds
of meat take four ounces of fine salt, and one of fine pepper;
dried sage or lemon thyme, finely powdered, may be added, if
liked ; a teaspoonful of sage, and the same of ground alspice
and cloves to each ten pounds of meat. Mix the seasoning
through the meat, pack it down in stone pots, or put it in
muslin bags. Or fill the hog's or ox's guts having first made
them perfectly clean, thus: empty them, cut them in lengths,
and lay them three or four days in salt and water, or weak
lime water; turn them inside out once or twice, scrape them;
then rinse them and fill with the meat.
To Roast a Pig.—Thoroughly clean the pig, then rinse it in
cold water, wipe it dry; then rub the inside with a mixture
of salt and pepper, and if liked, a little pounded and sifted
sage; make a stuffing thus: cut some wheat bread in Slices
half an inch thick, spread butter on to half its thickness,
sprinkled with pepper and salt, and if liked, a little pounded
sage and minced onion; pour enough hot water over the bread
to make it moist or soft, then fill the body with it and sew it
together, or tie a cord around it to keep the dressing in, then
spit it; put a pint of water in the dripping-pan, put into it a
toblespoonful of salt, and a teaspoonful of pepper, let the fire
be hotter at each end than in the middle, put the pig down at
a little distance from tho fire, baste it as it begins to roast,
and gradually draw it nearer, continue to baste occasionally,
turn it that it may be evenly cooked; when the eyes drop out


62 POEK.
dressed celery, or boiled spinach, or cauliflower and mashed
turnips are served with hot ham.
With cold ham serve pickles or dressed celery, or both, and
bread and butter sandwich.
To Boil a Leg op Pork.—Take a leg of pork which has been
in pickle for three or four days, soak it for half an hour in
cold water to make it look while, then tie it in a nicely floured
cloth, and put it in hot water to cover it . Boil the same as
ham. When done, take a small sharp knife, and cut through
the skin in a straight line about a quarter of an inch apart;
put spots of pepper over and serve with the same vegetables
as for ham; or with mashed potatoes, turnips mashed, and
pickles or tart apples stewed without sugar. Currant jelly or
cranberries may be served with ham or lea: of pork.
Pigs' Cheek.—Is smoked and boiled like ham with vege-
tables; boiled cabbage or fried parsnips 'may be served
with it.
Pork Chops, Steaks and Cutlets.—Fry or stew pork chops,
after taking off the rind or skin, the same as for veal.
Cutlets and steaks are also fried, broiled, or stewed, the
same as veal.
To Fry or Broil Salt Pork and Bacon.—Cut some slices
from corned pork, or streaked bacon, (fat and lean), put them
in a pan, pour boiling water over, set it over the fire, and let
it boil up once; then pour the water off, and fry them in their
own fat, sprinkle with pepper, and if liked, a little dried
sage, or thyme, pounded fine; when both sides are nicely
browned, take them up, put a little hot water or some vine-
gar in the pan, let it boil up once, and put it in the di=h with
the meat. Or, having fried the meat, dredge a teaspoonful of
flour into the gravy; while it is hot, stir it about; then add a
little hot water, stir it smooth, and pour it into the dish with
the meat.
To Broil.—After having parboiled the slices with plenty of
water in the pan, lay them on a gridiron, over a bright fire of
coals; sprinkle a little pepper over; when both sides are
done, put them on a hot dish, put a little butter over and
serve. Or, whilst broiling, dip the slices several times into a
dish of hot water.
Salt pork is very nice fried thus: Cut it in thin slices, put
them in the frying pan with hot water to cover them, set it
over the fire,let it boil up once, then pour off the water, shake
a little pepper over the meat, arid fry it nicely in its own fat,
both sides; then take it up, add to the gravy a large tea-
spoonful of flour, stir it smooth; then put to it a cup of milk,


HAM.
Btir over the fire for a few minutes, shake pepper oyer, and
put it in the dish with the meat.
Cold boiled potatoes sliced thin, may be fried in the pan,
after pork or bacon, and served with it; parsnips boiled, cut
in thin slices and fried, may also be served with fried salt
meat.
Or, having boiled some cabbage or spinach, and pressed all
the water from it, cnt it small, put it on a steak dish, lay the
fried meat on it, and pour the gravy over. Vinegar is gener-
ally eaten with the vegetables.
To Fry Ham.—Cut some fine slices from the large end of the
ham, take off the skin, put them in a frying pan, and pour hot
water over, set it over the fire and let it boifup once, then pour
the water off, take the slices up, put a spoonful of lard in the
frying pan and let it become hot; dip the slices in rolled
cracker or wheat flour, and fry them a nice brown; when one
Bide is done, turn the other, then take them on a dish, put a
-very little water in the pan, let it boil up once, put it over the
meat. Or, if a flour gravy is wanted, make a thin batter with
ateaspoonful of flour and cold water, and stir it into the gravy
in the pan, let it brown, and if too thick, put a little hot water
to it, stir it smooth and serve with the meat.
To Broil Ham.—Cut some slices of ham, quarter of an inch
thick, lay them in hot water for half half an hour, or give
them a scalding in a pan over the fire, then take them up and
lay them on a gridiron, over bright coals; then take the slices
on a hot dish, butter them freely, sprinkle pepper over and
serve.
Or, after scalding them, wipe them dry, dip each slice in
beaten egg, and then into rolled crackers, and fry or broil.
Ham Gravy.—When a ham is almost done with, cut off
what meat remains on the bone, break or saw the bones small,
and put it in a sauce-pan with hot water to cover it; set the
stew-pan over the fire and let it simmer gently; then strain it,
add a little pepper and fine sage if liked, dredge in a table-
spoonful of browned flour, and add a bit of butter, stir it over
the fire for a few minutes; then having toasted some slices
of bread a nice brown, lay them in a dish and serve the gravy
over.
Or, serve ham gravy with boiled vegetables.
Ham and Eggs Fried.—Cut some nice Slices of ham, put
them in a frying pan, cover them with hot water, and set the
pan over the fire, let it boil up once or twice, then take out
the slices and throw out the water, put a bit of lard in the
pan, dip the slices in wheat flour or finely rolled crackers, and
when the fat is hot put them into the pan, sprinkle a little


POACHED EGGS.
pepper over; when both sides are a fine brown take them on
a steak dish, put a little boiling water into the pan, and put it
in the dish with the meat.
Now put a bit of lard the size of a large egg into the pan,
add a salt-spoonful to it, let it become hot; break six or
eight eggs carefully into a bowl, then slip them into the hot
lard, set the pan over a gentle fire; when the white begins to
set, pass a knife blade so as to divide an equal quantity of
white to each yolk, cut it entirely through to the pan that
they may cook the more quickly; when done take each one
up with a skimmer spoon, and lay them in a chain around the
meat on the dish.« Fried eggs should not be turned in the
pan.
Poached Eggs with pried Hah.—Fry the ham as above di-
rected, take a clean frying or omlet-pan, nearly fill it With
boiling water, set it over a gentle fire, break the eggs singly
into a cup and slip each into the boiling water, dover the pan
for four or five minutes—when done, take thera up with a
skimmer on to a dish, sprinkle a little pepper and salt over,
add a small bit of butter, and serve in a dish or over the ham.
Pork and Beans.—Take two quarts of dried white beans,
(the small ones are best,) pick out any imperfections, and put
them to soak in hot water, more than to cover them, let them
remain one night; the next day, about two hours before dinner
time, throw off the Water, have a pound of nicely corned pork,
a rib piece is best; put the beans in an iron dinner-pot, score
the rind or Skin of the pork in squares or diamonds, and lay it
on the beans, put in hot (not boiling) water to cover them, add
a small dried red pepper, or a salt-spoonful of cayenne, cover
the pot close, and set it over a gentle fire for one hour; then
take a tin basin or earthen pudding pan, rub the inside over
with a bit of butter, and nearly fill it with the boiled beans,
lay thep ork in the centre, pressing it down a little, put small
bits of butter Over the beans, dredge a little flour over them
and the pork, and set it in a moderately hot oven for nearly
one hour.
Serve in the dish in which it was baked, thus: Lay a nicely
fringed small napkin on a dinner plate, set the basin or pan on
that, turn the corners of the napkin up against it, and keep it
in place by sprigs of green parsley or celery leaves on the
plate under it, and so continue a wreath around the dish, con-
cealing the pan entirely. Serve pickles and mashed potatoes
with it.
SuceATAsn.—Take of dried sweet corn and white beans, one
quart Of dried sw»et corn, to one or two of beans.
Put the beans to soak in a basin with water to cover them;


SALTED Off COBN BEEF.
rinse the corn in cold water and put them in a basin -with
-water to cover it, let them remain until the next day; within
two hours of dinner time,'pour the water from the beans, pick
out any imperfections, and put them with the corn, with the
water in which it is soaked, into a- dinner-pot; cut a pound of
nicely corned pork in thin slices, put it to the corn and beans,
and put over them hot water, rather more than to cover them,
add a very small red pepper, or a salt-spoonful of cayenne, and
cover the pot close; set it where it will boil very gently, for
an hour and a half, then put it in a deep dish,add * bit of but-
. tor to it and serve.
The pork may be scored, and not cut up, if preferred, and
served in a separate dish.
To Boil Salted or Corned Beep.—Wash the brine from a
piece of corned beef and put it in a pot of hot (not boiling)
water, take off the scum as it rises, then try if it is tender;
let it boil gently. When it is done, take it up and press it
between two plates.
Cabbage, or spinach, or some other greens, are generally
boiled with salt beef; put down the beef in time that it may
be done before it is time to boil the vegetables, and set it to
press whilst the vegetables are boiling.
To Prepare the Cabbaoe—.Take off the discolored outside
leaves, and cut each head in four; look well between the
leaves to see that no insects are secreted; wash the quarters,
and put them in the water in which the meat was boiled; set
it over the fire and let it boil fast for three quarters of an
hour; if you wish the potatoes boiled with it, choose large,
etpial sized ones, and put them in with the cabbage; when
they are done take the potatoes into a covered dish, put the
cabbage into a cullender, press out all the water. If you wish
to have the meat hot, after pressing it, put it into the pot ten
minutes before talcing up the vegetables. Serve the cabbage
arid potatoes in covered dishes, and the meat on an oval dish.
Parsnip Stew.—-Cut half a pound of fat salt pork or bacon in
slices, and a pound of beef or veal in bite; put them in a din-
ner pot with very little waiter. Scrape some parsnips, and
cut them in slices an inch thick, wash and put them to the
meat; pare and cut six small sized potatoes in halves. Cover
the pot close and set it over a bright fire for half an hour;
then dredge in a tablespoonful of wheat flour, add a small bit
of butter, and a small teaspoonful of pepper, stir it in, and set
it over the fire to brown for fifteen- minutes. Take the stew
into a dtsh and serve.


66 TiAMB.
LAMB.
To Choose Lamb.—The vein in the neck of a fore-quarter of
lamb will be a fine blue, if it is fresh; if it is of a green or
yellowish color it is stale.
The hind quarter first becomes tainted under the.kidney.
A fore-quarter includes the shoulder, neck and breast.
A hind-quarter is the leg and loin.
The pluck is sold with the head, liver, heart and lights.
The melt is not used with us.
. The fry contains the sweet-breads, skirts, and some of the
liver.
Lamb may be hashed, stewed, roasted, fried, broiled, or
made in a pie, the same as veal.
Harslet Hashed.—Skin the head and boil it with the liver,
heart, &c. When tender, cut the meat from the head, and
chop it fine with the other; season with salt and pepper to
taste, dredge it white with flour, and put it to a cup of water,
to keep it from burning, put it over a moderate fire, and stir
it with a spoon until thoroughly heated: then-serve in a deep
dish with boiled rice or hominy. A bit of butter may be add-
ed before taking it up.
To Broil a Breast op Lamb.—Have a clear, bright fire of
coals; when the gridiron is hot rub it over with a bit of suet,
then lay on the meat, the inside to the fire first, let it broil gently,
when it is nearly cooked through, turn the other side; let it
brown nicely, put a good bit of butter on a steak dish, work a
large teaspoonful of salt and a small one of pepper into it, lay
the meat upon it, turn it once or twice, and serve hot.
The shoulder may be broiled in the same manner.
Lamb Stewed with Peas.—Cut the scrag or breast of lamb
in pieces and put it in a stew-pan with water enough to cover
it. Cover the stew-pan close, and let it simmer or stew for
fifteen or twenty minutes; take off the scam, then add a table-
spoonful of salt and a quart of shelled peas; cover the stew-
pan and let them stew for half an hour; work a small table-
spoonful of wheat flour with a quarter of a pound of butter,
and stir it into the stew; add a small teaspoonful of pepper;
let it simmer together for ten minutes. Serve with new pota-
toes, boiled. A blade of mace may he added if liked.
Quarter op Lamb Roasted.—YVash a quarter of lamb with
cold water, mix a large table3poonful of salt, and a heaping tea-
spoonful ot pepper, and rub it well over every part of the


MUTTON.
67
meat: then split it or lay it on muffiin rings or a ti>vet in a
dripping pan; put a pint of water in the pan to baste with;
set it before the fire in a Dutch oven or reflector, or in a hot
stove oven, tjaste very often after it begins to roast; lay it so
that the thickest part may be nearest the fire ; allow fifteen
minutes for each pound of meat; baste with the water in the
pan until nearly done; add more to it as it wastes, then put to
it quarter of a pound of butter, baste the meat with it, dredge
it white with flour, stir up the fire to brown it.
To Prepare a Quarter op Lamb por Broiling.—Wash a
quarter of lamb in cold water, then rub it all over with a mix-
ture of salt and pepper, dredge well with wheat flour, and put
it in a pot of hot (not boiling) water; cover the pot and let it
boil gently, allowing fifteen minutes for each pound of meat;
take off the scum as it rises. Serve with boiled potatoes and
parsley, or drawn butter sauce, and mint sauce, and lettuce
dressed. Break the leaves from some white heart lettuce and
rinse each one in cold water, then cut them small, put a tea-
spoonful of made mustard with a teaspoonful of sugar, and
the same of oil, beat them together In a cup; then add enough
vinegar to fill a cup, and pour it over the lettuce.
MUTTON.
Observations on Mutton.—The pipe which runs along the
bone inside of a chine or saddle of mutton, must be taken out.
If it is to be kept any length of time wipe the meat perfectly
dry, and rub pepper over it in every part Whenever you
find any moisture wipe it dry, rub it with pepper, and dredge
flour over. The kernels should be taken out by the butcher.
Mutton for roasting or steaks should hang as long as it will
keep without tainting. Let it hang in the air in a cool, dry
place. Pepper will keep flies from it. The chine or rib bones
should be wiped every day. The bloody part of the neck
should be cut off. In the breast the brisket changes first. In
the hind quarter, the part under and about the kidneys is first
to taint.
Mutton for stewing or broiling should not be so long kept.
It will not be so fine a color if it is.
The lean of mutton should be a clear red, fine, close grain,
and tender to the touch. The fat should be firm and white.
Skewer a piece of letter paper over the fat of mutton whilst
roasting. When nearly done, take it off.
Sheep Haslet Hashed.—When you cut up tho sheep, take


VSNI80H. 69
To Bboil a Breast op Munwt.-^Parboil a breast oftput-
ton, then wipe it dry, and broil it as directed for shoulder.
Mutton Chop Fmed.—Cut some fine muttofcckops without
much fat, rub over both sides with a mixture of salt and pep-
per, dip them in wheat flour or rolled crackers, and fry .in hot
lard or beef drippings, when both sides are a fine brown, take
them on a hot dish, put a winerglass of hot water jri the pan,
let it become hot, stir in a teaspoonful of browned flour, let it
boil up once, and serve in the pan with the meat. A table-
spoonful of currant jelly may be stirred into the gravy, or a
-wine-glass of port wine instead of water. Or cut a lemon in
thin slices, take out the pits, and fry them brown with a bit
of butter in the pan, dredge in a teaspoonful of brbwned
flour, add a wine-glass of hot water, stir it for a few minutes
over the tire, then serve in the dish with the meat.
Leo op Mutton Boiled.—Wash a leg of mutton, dredge it
well with flour, and wrap it in a cloth, then put it m a pot of
hot water, and boil according to its weight. Serve with drawn
batter or parsley sauce, with boiled vegetables and pickles.
VENISON.
The choice of venison is regulated by the fat, which when
young is thick, clear and close. As it always begins to taint
first towards the haunches, ruu a knife into that part, if it is
tainted you will perceive a rank smell, and it will have a
greenish appearance.
Venison Steaks Fried.—Cut venison steaks from the leg or.
loin, half an inch thick, dip them in rolled crackers or wheat
flour; make of lard and sweet butter equal parts, or beef
drippings, half the size of an egg, hot in a frying-pan, rub the
steaks over with a mixture of pepper and salt, cover the pan
and let them fry quickly, until one side is a fine brown, then
turn the other, and finish frying without the cover; take care
that they are not over done, then add to the gravy a glass of
red wine, or a wine-glass of hot water, with a tablespoanful
of currant jelly, stir it over the fire for a few minutes, then
put it in the dish with the meat, and serve as hot as possible.
Steak dishes of block tin, with heaters, are used for beef or
venison. Lean steaks of fat beef cooked in this way, are equal
to venison, for which the beef should be kept till ready to
taint, then rinse them in cold water, wipe them dry, and finish
as directed; the steaks should be cut small like venison-


FOTJLTRY, GAME, ETC.
71
is now trussed for roasting. Black-footed poultry should
never be chosen for boiling; for roasting they are as good.
For Boiling.—The apron or lower part 'of the body must
be slit at the sides,and the legs put through; cut a slit across
to take out the entrails and take out the crop, take care that
it does not break and so part of it remain in, to your lasting
disgrace; turn the wings over against the back. To the stuff-
ing of a fowl for boiling may be added a half a pint of small
oysters; season well with butter, pepper and salt, or a bunch
of parsley chopped may be put to the dressing. A full
grown fowl is best for boiling.
Boiled Fowl or Chicken.—Having trussed and stuffed a
fowl, dredge it well with wheat flour, then put it into a pot
of hot water, cover it close and let it boil gently, according to
its weight and age; an old fowl may boil twice as long as a
young one; allow fifteen minutes to the pound for a full
grown fowl; take off the scum as it rises. Serve with plain
boiled or mashed potatoes, drawn butter, parsley or oyster
sauce.
Pickles and dressed celery are served with boiled fowls;
also mashed turnips, boiled asparagus and cauliflower.* Boiled
ham or tongue, or corned beef, is generally served with boiled
fowls.
An old fowl is fit for nothing but soup.
To Roast a Fowl or Chicken.—Have a bright, clear, and
steady fire for roasting poultry; prepare it as directed; spit
it, put a pint of hot water in the dripping pan, add to it a
small tablespoonful of salt, and a small teaspoonful of pepper;
baste frequently, and let it roast quickly, without scorching;
when nearly done, put a piece of butter the size of a large egg
to the water in the pan, when it melts, baste with it, dredge a
little flour over, baste again, and let it finish; half an hour will
roast a full grown chicken, if the fire is right. When done
take it up, let the giblets (heart, liver and gizzard,) boil ten-
der, and chop them very fine, and put them in the gravy, add
a tablespoonful of browned flour, and a bit of butter, stir it
over the fire for a few mitutes, then serve in a gravy tureen.
Or put the giblets in the pan and let them roast.
Mashed potatoes, tomatoes stewed, mashed turnips, (ruta-
baga or yellow are best,) dressed celery, or lettuce, and pickles
and mangoes, are served with roast fowls. Also currant jelly,
stewed apples, or cranberry jam.
A fowl may be roasted in a hot stove oven, so as to be
Dearly as fine as before the fire; baste freely and often, and
finish as directed for roasting before the fire; put muffin rings
on a trivet in the dripping pan, and lay the fowl on, rub the


78
POULTKY, GAME. ETO.
them up, add a bit of butter to the pan, with a very little hot
water, and put it in the dish with the chicken.
Chickens may be fried with butter only; but it is apt to
make them too dark colored; lemon sliced thin, and browned
in the pan after the chickens, may be served in the gravy if
liked; or dredge a little wheat flour into the hot fat; stir it
for a few minutes, and pour it in the dish.
Chicken Pie.—Cut off the legs and vent, cut a slit and take
out the entrails; cut off the hips, and cut it in two at the leg-
joint, cut off the wings with as much flesh attached as possi-
ble ; split the body up the sides, cut the back in two and flatten
the bone; cut the small bone from the upper part of the
breast, with some of the meat, rinse in cold water, and unless
the chickens are very young, put them in a stew-pan with
water to cover them; add a large teaspoonful of salt, or half
a pound of corned pork, cut in thin slices ; add a saltspoonful
of pepper; cover the stew-pan and let them boil slowly, until
tender; skim it clear.
Make a paste crust, or as directed for pot-pie; rub butter
over the sides of a pudding-pan or tin basin, and line it with
the paste, rolled to quarter of an inch thickness; put in the
pieces of chicken, and pork, if it is used; put in butter the
size of a small egg; cut it small. If pork is not used, take
twice as much butter; dredge flour over until it is white;
then put in water from the stew-pan; if there is not enough
to fill nearly to the top of the pie, add more water; roll out a
paste or pufl paste crust; cut a slit in the centre; make three
or four small incisions on either side of it; lay skewers across
the pie; lay the crust over; trim off the edges and bake for
three quarters of an hour in a moderately hot oven; ten or
fifteen minutes before it is done, brush the top of the pie
with the yolk of egg beaten with a little milk, and finish
baking. Serve mashed potatoes and pickles, with meat or
chicken pies.
The edge of the pie may be ornamented with leaves cut
with a tin cutter, from sheets of paste; put them on twenty
minutes before it is done baking. One full grown chicken will
make two, two quart basin pies.
CnicKEN Pot-Pie.—Take a full grown chicken or fowl; cut
it as for stewing or pie; rinse it in cold water, and put it in a
stew-pan with hot water to cover it; add half a pound of salt
pork, cut in thin slices, if liked, or a large teaspoonful of salt;
let it boil gently for half an hour, unless it be a young chicken,
when it need not be parboiled, take off the scurf; make a pie
or pot-pie crust; make it rather more than half an inch thick;
line the sides only of a dinner-pot; (if it extends too low


POULTRY, GAME, ETC.
74
down it will burn;) put the meat in the bottom, take a piece
of butter, the size of a large egg, and cut it in small bits, put
it over the meat; not half as much butter will be required if
pork is used; dredge it white with flour; put in the water
from the stew-pan, and if it does not reach nearly to the top
of the crust, add more hot water; lay skewers across the top;
roll out the paste; reserve enough to cover the pie; cut the
remainder in small squares and drop them in the pie; then
put on the top crust; cut a slit in the centre, and cover the
pot . Set it over a moderate fire, to boil gently for three-quar-
ters of an hour; then take a fork and try the top crust; if it
is done take the pie up.
The side crust should be about four or five inches wide, and
if a large pie, reach nearly to the top of the pot, that there
may be plenty of gravy.
A Chicken Salad.—Take a fine white bunch of celery (four
or five heads), scrape and wash it white, reserve the delicate
green leaves; shred the white part like straws, lay this in a
glass or white china dish, in the form of a nest. Mince all the
white meat of a boiled or white stewed fowl, without the
skin, and put it in the nest.
Make a salad dressing thus: rub the yolks of two hard-
boiled eggs to a smooth paste, with a dessert spoonful of
salad oil or melted butter; add to it two teaspoonfuls of
made mustard, and a small teaspoonful of fine white sugar,
and put to it gradually (stirring it in), a large cup of strong
vinegar.
Make a wreath of the most delicate leaves of the celery
around the edge of the nest, between it and the chicken;
pour the dressing over the chicken, when ready to serve; if
the dressing ia poured over too soon it will discolor the
celery.
White heart lettuce may be used for the nest instead of cel-
ery.
Turkeys.—To choose a turkey, follow the directions for
choosing chickens; a hen turkey is more plump and round,
and is best for boiling.
A turkey should be young, fall grown and fat.
The most highly esteemed mode of dressing is roast or
boil.
Turkeys may be stewed, and if young, fried or broiled the
same as chickens.
Roast and boiled turkeys are favorite holiday dishes; tur-
keys are roasted or boiled the same as fowls.
Roast Turkey.—Get a fine plump turkey, cut off the vent,
cut a slit from the end of the breast bone to it, take ost the


76
POULTRY, GAME, ETC.
Take up the roast, draw the skewers out, and take out the
threads, lay it on a dish on its back, and serve with mashed
potatoes, turnips mashed, dressed celery and pickles, stewed
apples; cold boiled ham or tongue for a large dinner.
Mince pies for Christmas; pumpkin and apple pies for
Thanksgiving.
A turkey may be stuffed with boiled potatoes mashed or
chopped, and seasoned as directed for bread stuffing. Or for
ordinary occasions, fat salt pork chopped small, may be used
instead of butter.
Fricaseed Turkey.—Cut up a small young turkey, rinse it in
cold water, put it in a stew-pan, with water to cover it, cover
the stew-pan nnd set it over a gentle fire; take off the scum
as it rises, add a largo teaspoonful of salt when it is tender
and white; add a small teaspoonful of pepper, work a table-
spoonful of flour with quarter of a pound of sweet butter,
stir it into the fricaseo by the spoonful. Dip a bunch of
parsley in hot water chop it small, and put it in the stew-pan;
cover it and let it simmer gently, for fifteen or twenty min-
utes, then serve with boiled rice or mashed potatoes for
breakfast or dinner.
To Choose a Goose.—Be careful in choosing a goose that it
is young; an old goose is very poor fare. If the skin and
joints are tender and easily broken with the finger it is young;
a fat goose is best.
The feet and bill of a young goose are yellow; in an old
one they are red.
When fresh killed the feet are pliable; if stale they will be
dry and stiff.
The loose fat from the inside of a goose should be taken
out, and the fat from the lower part of the back. Goose
grease may be used medically but not for eating.
Some persons use it for making pie crust and for common
molasses cake instead of other shortening.
To Roast a Goose.—Pick it perfectly clean, cut off the legs
at the joints, and singe it nicely; cut off the vent, cut a slit
from the breast bono to it, or across, below the breast bone,
draw out the entrails, take off that leading to the vent, take
out all the loose fat, save the heart and liver, cut a slit at the
back of the neck, and draw out the crop; cut off a part of the
neck, leaving enough of the skin to fasten over against the
back; wash tho inside of the body with cold water, wipe it
dry and rub it well with a mixture of salt and pepper; pre-
pare the stuffing.
Out a sixpenny loaf of wheat broad in slices, pour hot water
over to wet them; then add a teaspoonful of salt and the same
of ground pepper, and quarter of a pound of sweet butter,


POULTRY, GAME, ETC.
77
-with a tablespoonful of finely powdered sage or thyme if
liked. Fill the body, then sew up the slit, tie the ends of the
legs together, or cut a place and put them in the body, pass a
skewer through the hips, put the heart and liver between the
wings and the body, and fasten close to it with a skewer;
spit it, put a pint of water in the pan to baste with, have a
bright, steady and clear fire with a bed of coals at the bottom,
and set the goose at a little distance at first until it is heated
through; put a teaspoonful of salt to the water in the pan and
baste freely with it after it has begun to roast; put one side
to the fire first, then the other; after that the back, and lastly
the breast, that it may be evenly done ; gradually draw it
nearer the fire; when nearly done stir up the fire, put quarter
of a pound of butter in the pan and baste with it; dredge a,
little flour over it, turn it that every part may be browned,
allow fifteen minutes for each pound of meat; it must be well
done, which will depend on the state and management of the
fire.
If the gravy is very fat take some of it off; put the pan
over the fire, let it become hot, then stir into it a thin batter
made of a tablespoonful of wheat flour and cold water, stir it
until it is brown and smooth; if it is thicker than is liked, add
a little boiling water, stir it in, and pour it through a gravy
strainer into a tureen.
A goose may be equally well dressed in a hot oven or
stove.
Prepare it as directed for roasting, set a trivet or muffin
rings in a dripping-pan and place the goose with its back
upon the trivet or rings: put a pint of hot water in the pan
put bits of butter the size of a large hickory nut over the
body, dredge wheat flour over, and set it in a thoroughly
heated brick or stove oven, baste it freely and often; when
done take it from the pan, cover it, and set it before the fire
to keep hot; put the pan over the fire, take out the rings or
trivet, add a bit of butter the size of an egg, and when it is
hot stir into it a thin batter made of a tablespoonful of wheat
flour and cold water; if too thick add hot water to thin it;
stir it smooth and pour through a gravy strainer into a tureen.
A lemon sliced thin and fried in the gravy before putting in
the batter and served over the goose, or put in the tureen
with the gravy, is liked by some persons.
The stuffing may be made of boiled potatoes, chopped or
mashed, instead of bread, and moistened with milk. An onion
or leek finely minced may be added to the gravy if liked.
Half a pound of fat corned pork chopped small, may be put


78 POUI.TBY, OAMK, ETC.
with the staffing instead of batter for ordinary occasions, if
preferred.
A young goose may be cut up and made in a pie or pot-
pie.
An old goose may be rendered eatable th«s:—Empty it and
put it in hot water to cover it, and let it boi until tender, then
roast it or make a fricasee.
The vegetables to be served with roast goose are as fol-
lows:
Plain boiled or mashed potatoes, mashed yellow turnips, or
winter squash, apples stewed without sugar, or cranberry jam,
boiled onions, pickles and dressed celery. _
Dessert—Apple, pumpkin, custard or mince pies.
To Choose Duces.—Ducks must be fat and plump and thick
on the breast. If a duck is young the skin can be easily
broken with the finger, and the feet are pliable,
Tame ducks are prepared for the table the same as young
geese.
For roasting, have a hot fire and baste freely and often;
half an ho.ur will be sufficient for the smallest, the larger in
proportion.
Wild ducks should be fat, the claws small, reddish and sup-
ple; if they are not fresh, on opening the beak there will be
a disagreeable smell; the flesh of the hen is the most deli-
cate.
Pick them clean without scalding, cut the wings close to the
body and empty it, cut off a part of the neck, and siuge them
nicely.
Having drawn wild ducks, wipe them well inside with a
cloth, rub each outside and in with a mixture of pepper and
salt, cut a slice of wheat bread, dip it in hot water, Bpread it
thick with butter, sprinkle pepper over and put it in the
body, sew it up, truss the legs close to the body and fasten
them with skewers; then split them or lay them on a trivet
in a dripping-pan, have a bright, clear fire that they may roast
quickly, put half a pint of water in the pan, put to it a tea-
spoonful of salt and an onion sliced thin, baste with this for
ten or twelve minutes (to take off the fishy taste peculiar to
wild ducks) throw it away, put half a pint of hot water in its
place, put in a little pepper, baste the ducks with butter,
dredge a little flour over and baste with the water in the
pan; turn them tliem that every part may be done. Half an
hour, with a hot fire and frequent basting, will roast them
nicely. Serve the ducks as hot as possible,
Whilst the ducks are roasting, boil the giblets tender in a
little water, chop or mince them fine, add to the mince pepper


80
EGGS, OMLETS, ETC.
Boiled eggs will become harder, from the heat of the shell,
if they lay a few minutes before breaking; if they are not to
be served immediately, take them up a minute sooner than
otherwise, and put them into a dish with a cover; in this way
they will keep hot for ten or fifteen minutes, and become but
little harder. If the water is kept fast boiling after the eggs
are in, one minute less will do them, than if otherwise.
A more delicate way of eggs in the shells is this: Have a
stew-pan of pure water, boiling hot, put the eggs in, cover the
stew-pan without putting it over the fire ; five minutes will do
then for those who like soft eggs, and a minute or two longer
for those who like them harder. The white of eggs boiled in
this way is more like poached eggs; less firm than in the other
manner.
The most healthful and delicate way of cooking eggs is to
poach them thus: Have a clean stew-pan with boiling hot
water, add to it a little salt; break the eggs one at a time into
a cup, and from it slip them into boiling water; when the
white is set and firm, which it will be after about five minutes,
take each up with a skimmer, and lay them into a dish over a
pot of boiling water; cover the dish; when all are done, put
a bit of butter, and if liked, sprinkle pepper over them, and
serve; in this way they may be kept hot and soft for a long
time, so that you may do any number of them.
After boiling eggs as directed for garnishing; when they
are quite cold, take off the shell, and cut them lengthwise in
two; then cut each half in two and three. This looks well
over spinach or lettuce or boiled fish; or cut them in slices
across; or the white may be cut in long slips, and the yolk in
slices or quarters.
Eggs Poached in Balls.—Put three pints of boiling water
into a stew-pan; set it on a hot stove or coals ; stir the water
with a stick until it runs rapidly around, then having broken
an egg into a cup—taking care not to break the yolk—drop it
into the whirling water, continue to stir it until the egg is
cooked; then take into a dish with a skimmer and set it over
a pot of boiling water; boil one at a time, until you have
enough. These will remain soft for a long time. Or, put some
hot water in a frying-pan; break in the eggs; let it set over
the fire, without boiling, until they are done; then serve on
toast.
Omlet au Natural.—Break eight or ten eggs into a basin;
add a small teaspoonful of salt and a little pepper, with a ta-
blespooni'ul of cold water; beat the whole well with a spoon
or whisk. In the meantime put some fresh sweet butter into


VEGETABLES
SI
an omlet pan, and when it is nearly hot, put in an omlet;
whilst it is frying, with a skimmer spoon raise the edges from
the pan that, it may be properly done. When the eggs are set
and one side is a fine brown, double it half over and serve hot.
These omlets should be put quite thin in the pan; the butter
required for each will be about the size of a small egg,
Scrambled or Stirred Egos.—Break eight or more eggs
into a basin, add to them a tablespoonful of sweet butter, cut
into bits, and a teaspoonful of salt, make a little bit of butter
hot in a frying-pan, pour in the eggs and let them cook. Stir
them with a silver spoon until they are just set without be-
coming hard or brown; serve over toast.
French Omlet.—Break eight eggs into a basin, season witli
a small teaspoonful of salt, and a little pepper, and if likeo
mace or nutmeg; add two tablespoonsful of milk or cream,
two ounces of butter broken in bits, and a little parsley cut
small, if liked, also a finely chopped shalot or white onion well
washed.
Beat these ingredients well together with a spoon, put an
ounce of butter in a frying-pan, let it become boiling hot, and
pour the omlet in about half an inch thick; as it is cooking
continue to stir it with a spoon, drawing it from the sides to
the centre, that it may be evenly done; shake the pan now and
then to free the omlet from it; let it fry gently; when it is a
fine clear brown, turn it into a dish, and serve.
Smoked Beep with Eggs.—Cut some smoked beef in thin
shavings or chips, put them into a frying-pan, and nearly fill
it with hot water, set it on the fire and let it boil up once,
then pour it on'; add to the beef a good bit of lard, twice the
size of an egg, for half a pound of the beef, shake a little pep-
per over and let it fry for a few minutes over a quick tire;
then break two or three or more eggs into it, stir them to-
gether until the eggs are done, then turn it on to a dish.
Or after frying the beef with a little wheat flour dredged
over, frp eggs, and serve with it the same as ham.
VEGETABLES.
Potatoes, to boil.—Wash them clean in two or three waters,
take off a bit of the skin from each end, the size of a two
shilling piece, or cut off a ring lengthwise from end to end;
then put them into a stew-pan or pot, and pour boiling water
over to cover them; add a teaspoonful of salt and cover th«


S2
VEGETABLES.
pot close; lei them boil fast for half an hour, for small ones,
'or three-quarters of an hour for large; when done, take them
up or pour the water off, and let them set for two or three
minutes to dry off; then take the skins off, and serve them
plain in a covered dish.
When old potatoes are not very fine, take off all the skin,
and lay them in cold water for an hour before boiling; akim
the pot whilst potatoes are boiling.
Mashed PoiATOEs-^Potatoes are not good for mashing until
they are full grown; peel them and lay them in watel for an
hour or more before boiling, for mashing.
Old potatoes, when unfit for plain boiling, may be served
mashed; cut ont all imperfections, take off all the skin and
lay them in cold water for one hour or more; then put them
into a dinner-pot or stew-pan, with a teaspoonful of salt, cover
the stew-pan, and let them boil for half an hour unless they
are large, when three-quarters of an hour will be required;
when they are done take tbem up with a skimmer into a
wooden bowl or tray, and mash them fine with a potato
beetle, melt a piece of butter the size of a large egg into half
a pint of hot milk, mix it with the mashed potatoes until it is
thoroughly incorporated, and a smooth mass; then put it in
a deep dish, smooth the top over, and mark it neatly with a
knife; put pepper over, and serve. The quantity of milk
used must be in proportion to the quantity of potatoes.
Mashed potatoes may be heaped on a flat dish; male* it in
a crown or pine apple, stick a sprig of green celery or
parsley in the top; or, fiist brown it before the fire or in an
oven.
Mashed potatoes may bo made a highly ornamental dish;
after shaping it as taste may direct, trim the edge of the plate
with a wreath of celery leaves or green parsley; or first
brown the outside before the fire or in an oven.
Hashed Potatoes.—Peel and chop some cold boiled pota-
toes, put them into a stew-pan with a very little milk or
water to moisten them, put to them a small bit of butter and
pepper and salt, to taste, cover tho stew-pan close and set it
over a gentle fire for fifteen or twenty minutes; stir them
once or twice whilst cooking. Serve hot for breakfast.
Baked Potatoes.—Take as many large and equal sized pota-
toes as you wish, wash them perfectly clean in two or three
changes of water, then, wipe them dry, and put them in a
quick oven for one hour; serve with cold butter, pepper and
salt.
Sweet ob Carolina Potatoes.—The best sweet potatoes are


VEGETABLES.
83
from the Southern States: those raised in New Jersey ara
not nearly as sweet as those from the South.
The best manner of serving sweet potatoes is roasted or
baked.
To Bake Sweet Potatoes.—Wash them perfectly clean,
wipe them dry, and bake in a quick oven, according to their
size—half an hour for quite small-sized, three-quarters for
larger, and a full hour for the largest. Let the oven have a
good heat, and do not open it, unless it is necessary to turn
them, until they are done.
Roasted Sweet Potatoes.—Having washed them clean and
wiped them dry, roast them on a hot hearth as directed for
common potatoes, or put them in a Dutch oven, or tin reflec-
tor. Roasted or baked potatoes should not be cut, but
broken open and eaten from the skin, as from a shell.
cover them, cover the pot close and boil fast for half an hour,
or more if the potatoes are large; try them with a fork;
when done strain off the water, take off the skins and serve.
Cold sweet potatoes may be cut in slices across or length-
wise, and fried or broiled as common potatoes; or they may
be cut in half and served cold.
Sweet potatoes are made pie of, the same as pumpkin pie.1
Yoong Turnips.—Cut off the green leaves of new turnips,
leaving an inch or more of the stalks; pare them, and trim
them neatly, then put them into a pot of boiling water, with a
teaspoonful of salt; cover the pot, and let them boil fast for
half an hour, or until perfectly tender ; put butter and pepper
over, and serve hot. Or serve with drawn butter over.
Rota Baga—Or large winter turnip, may be cut in quarters
or slices, and boiled with meat, and served with a little butter
and pepper over; or boil in water with a little salt; take off
the thick outside rind, and cut them in quarters or slices, and
Boil them for half an hour or more, until they are soft; then
drain off the water, and mash them fine, add a bit of butter
and pepper to taste, work them smooth, then put them into a
covered dish,smooth the upper surface over, and mark it with
a knife blade in flutes, meeting in the centre, or males it in a
pyramid or pine-apple, and serve.
Summeb Squash.—'Young green squashes must be fresh t»
be fit for eating; if they are so, the outside will bo crisp when
out with the nail.
Cut them in quarters, and if not very tender, paro off the
outside skin; take the seeds and strings from the inside, and
cut the squashes small, then put them into a stew-pan, with i>


84
VEGETABLES.
teaspoonful of salt to a common sized squash; pour boiling
water on nearly to cover them, cover the stew-pan, and let
them boil fast, until they are tender, half an hour is generally
enough; take them from the water into a cullender with a
skimmer, press the water from them, then take them on to a
dish, mash them smooth, add a bit of butter and pepper to
taste, put them into a dish, and serve.
Winter Squash.—Cut the large yellow or winter squash
small, take off the outside skin, and the inside strings and seeds;
then put it into a stew-pan, with hot water to cover it, cover
the stew-pan for half an hour or longer until they are tender,
take them into a cullender with a skimmer, press out the water,
then take them into a dish and mash them perfectly smooth,
add a good bit of butter, and pepper and salt to taste; make
it in a neat form the same as mashed turnips or potatoes; but
do not brown it; put pepper over in spots, and garnish with
sprigs of parsley, or celery leaves, if you wish it ornamental.
Sprouts and Greens.—Cabbage sprouts, young beet-tops,
and the green leaves of young turnips, are boiled with salt
meats, or in clear water, with a little salt.
Beets.—Winter beets should be put in cold water over
night to take off the earthy taste which they are apt to have;
before boiling wash them clean, put them into a pot of boiling
water and boil fast; if not very large, one hour will be suffi-
cient for them ; should they be very large, one hour and a half
or two hours will be required; when done take them into a
pan of cold water, rub the skins off with the hands, and cut
them in thin slices, put them into a deep dish, strew a little
salt and pepper over and pour on cold vinegar nearly to cover
them; prepare them an hour before serving, with roasted or
fried meat; if to be served with cold or boiled meat, make a
cup of vinegar hot, put a large tablespoonful of butter to it;
add pepper and salt to taste, and serve hot. Winter beets
may be cut in halves or quarters, and pickled by covering
them with cold vinegar.
Beets must be washed, but never cut before boiling, else
they will lose their fine color.
Spinach.—Take off every discolored leaf from the bunches;
put them into a large pan or pail of water, and wash each clus-
ter of leaves separately, shaking it well in the water, other-
wise it will be gritty or sandy; washing it in this way, through
two waters, will generally be enough; have a large kettle of
water boiling fast, put in the spinach ; cover the pot and let it
boil fast for fifteen minutes, it will sink when done; then take
it into a cullender with a skimmer, press the watar from it, cut
it small with a knifc, press it again, put a good kit of butter


VEGETABLES,
86
and a little pepper to it; put it into a deep dish, smooth the
surface over, let it rise high in the centre, cut a cold boiled
egg in slices and lay them over, serve hot with a cover; or it
mar be served on a flat dish; put it neatly on, lay hard boiled
and sliced egg over. Spinach is boiled with salt beef, pork or
ham. After the meat is done, take it up and press it between
two plates that it may be cnt nicely, meanwhile, put the spin-
ach into the pot, let it boil fast for fifteen minutes, then take it
into a cullender, press all the water from it, cut it small, and
serve with the meat . To be served with fried meat and gravy:
boil it in water with a teaspoonful of salt, press the water
from it and serve.
Green Peas.—Shell green peas, until you have a quart; half
a peck in the shells will generally produce a quart of shelled
peas. Put boiling water to cover them, add a teaspoonful of
salt, cover the stew-pan, and boil fast for half an hour; then
take one between your fingers, if it will mash easily they are
done; drain off the water, take them into a deep dish, put to
them a teacup or less of sweet butter and a little pepper; a
small teaspoonful of white sugar is a great improvement;
serve hot. Small young potatoes, nicely scraped, may be
boiled and served with them, or in a separate dish with a
little butter over.
Lamb and peas are _a favorite dish in the spring of the
year; they are nice with poultry, veal and mutton. A bit of
saleratus or carbonate of soda the size of a pea, put with
green vegetables, improves the color, and renders them more
healthful; fast boiling keeps the color good.
Asp aracus.—Choose green stalks of asparagras, the largest
are best; cut oif the white, tough part, wash the green in
cold water, and tie it in small bundles that they may be taken
up without danger of breaking, put them in hot water with a
teaspoonful of salt, and let them boil fast for half an hour;
toast some thin slices of bread a delicate brown, cut off the
extreme outside crust, butter each slice freely, then lay tbem
on small oval dishes; untie the asparagus and lay it on the
toast, butter it a little, sprinkle pepper over and serve. Or it
may be served without the toast; the toast may be moistened
by putting a little of the water in which the asparagus, but
boiled, over it
.
Vinegar is eaten with asparagus; it is generally added at
table by such as like it
.
Asparagus may be laid on plain toast, and a little drawn
butter pured over both.
G&een Beans.—Cut the bud and stem end off, and take the
strings from th« sides of stringed beans, cut them in inch


86
VEGETABLES.
lengths, wash them in cold water, then put them into a stew-
pan of hot water, add a teaBpoonful of salt, cover the stew-pan
and let them boil' fast for half or three-quarters of an hour;
take one up, if it will mash easily when pressed between the
thumb and finger, they are done. Drain off the water, add
sweet butter and pepper to taste, cut some nicely toasted
bread in squares or diamonds, lay them on a dish, and serve
the beans over.
Green beens when good, wiH be a bright color, and crisp
when broken. They should be fresh picked.
Beans and Corn, Called Succatash.—Take the-husks and
silk from a dozen ears of sweet corn, and1 with a sharp knife
cut the kernels from the cob, scrape gently what remains on
the cob with the knife blade, string a quart or more of green
beans and cut them in inch lengths or shorter; wash them
and put thein to the corn; put them with the corn into a
a stew-pan, add half a pint of boiling milk or water, cover it
close and let them boil rather gently for three-quarters of an
hour, then add a teacup of butter, a teaspoonful of salt, and a
salt-spoonful of pepper; stir them well together, cover it for
ten minutes, take the beans and corn into a dish, with more or
less of the liquids as may be liked.
This dish may be made without butter, by substituting half
a pound of nicely corned fat pork, washed in cold water, and
cut in slices as thin as a knife blade. No other salt is re-
quired.
Lima beans and sweet corn make the finest succotash.
Lima Beans.—Lay a quart of shelled Lima beans in cold
water for one hour, then put them iito a stew-pan and pour
boiling water over to cove« mem, cover the stew-pan and let
it boil fast for half an km ; lh?i. tike oue between your
finger and thumb, if it Wnl mash easily, it is done; drain off
nearly all the water, add a small teacup of butter, a teaspoon-
ful of salt, and a little pepper: cover them for a few minutes
over the fire, then serve hot.
Cabeots.—When young and small, carrots need only be
washed without scraping; leave on about an inch length of
the green, put them in a stew-pan with hot water to cover
them, and a teaspoonful of salt; let them boil fast for twenty
minutes, them take them into a dish, put butter and pepper
over, and serve with boiled meat or poultry.
Old or Winteb Careots—Must be scraped and washed
clean, then boil them tender,- slice them, and serve with but-
ter, pepper and salt over.
Carrots may be sliced before boiling, and served in the
same manner. Carrots are mostly used for soups.


TKOSTABI-ES.
»7
Casrots Mashed.—Scrape off the akin, wash them and boil
them tender ia a pot of boiling water, then, take them up with
a skimmer, mash them smooth, add butter, pepper, and a little
salt, make them in a form with a knife blade, and serve with
boiled or roast meat.
Cauliplowers.—Cut off the stalks, boil the cauliflower in
milk and water until it is tender, make a drawn butter and
serve over it, or put. bits of butter over, strew pepper over
and serve hot
.
Parsnips.—Young parsnips require only to be scraped be-
fore boiling, old ones must be pared thin and sliced, when
tender put butter and pepper over and serve. Parsnips may
be boiled or stewed with salt meat.
Boiled Cabbage.—Trim off all the outside leaves of a head
of cabbage, cut it in quarters, and put it into a pot of boiling
water, with a teaspoonful of salt, cover the pot close, and let
the cabbage boil fast for half an hour, or it may require ten
minutes longer; when the stalks are tender, take it up on to
a cullender, press it slightly to free it from water, put a little
butter and some pepper over it, and serve.
Or after having boiled it, chop it fine, put a bit of butter
and some pepper to it, and serve hot. in a covered dish*
Radishes.—Radishes are of three sorts; the long red, the
small button or turnip radish, and the winter or white radish.
Radishes should be fresh pulled and tender, to be in per-
fection for the palate, or to be healthful; to many persons
they are positively injurious.
To prepare them for the table cut off all tho leaves, leaving
about an inch of the stalk, trim them neatly, and lay them in
cold water for an hour, serve the long ones in a tumbler or
celery glass half filled with water, serve the small ones on a
plate; they are generally eaten with salt only; they may be
served cut in thin slices, with vinegar, pepper and salt over.
Lettuce—The early lettuce and first fine salad are five or
six leaves in a cluster; their early appearance ia their great-
est recommendation; cabbage or white heart lettuce is later
and much more delicate; break the leaves apart one by one
from the stalk and throw them into a pan of cold water, rinse
them well, lay them into a salad bowl or a deep dish, lay the
largest leaves first, put the next size upon them, then lay on
the iihest white leaves, cut hard boiled eggs in slices or
quarters and lay them at equal distances around the edge and
over the salad; serve with vinegar, oil, and made mustard in
the caston
Or having picked and washed the lettuce, cut the leaves
imall, put the cut salad in a glass dish or bowl, pour a salad


88 VEGETABLES.
»
dressing over and serve; or, garnish with small red rad-
ishes cut in halves or slices, and hard boiled eggs cut in
quarters or slices; pour a salad dressing over when ready to
serve.
Serve with boiled lobster, boiled fowls, or roasted lamb or
veal.
Cucumbers.—Cucumbers are very unwholesome if not per-
fectly fresh gathered, which may be ascertained: press the
finger nail into the rind, and if fresh it will be crisp, if it is
tough or withered the cucumber is stale.
Cucumbers are eaten with salt only, or sliced, with vinegar,
pepper and salt. Cut off an inch of the stem end, pare off all
the green outside or rind, and lay rhem in cold water or on
ice for an hour or more; when served cut them in quarters
from end to end, or cut them in slices not thicker than a dol-
lar piece, put them in a deep dish, strew a little salt and
pepper over, and nearly cover them with good vinegar, when
ready to serve.
Young green onions are sometimes peeled and cut in thin
slices and served with cucumbers.
Shalots, or Green Onions.—Take off the outer skin or leaf,
cut off all but about an inch or two of the green part, and lay
them in cold water for an hour, then take them from the
water on to a plate, and serve with salt
.
Or, cut them in thin slices, sprinkle salt and pepper over,
and vinegar nearly to cover them.
Winter or Store Onions.—White onions are used for boil-
ing or pickling; red onions are eaten cut in thin sliecs; let
them lay in cold water for half an hour, then throw it off, put
salt, pepper and vinegar over; or cut in thin slices and fry as
previously directed, with liver or beef.
To lion. Onions.—Take off the skin and outer shell until they
are white, put them into a stewpan with a teaspoonful of salt,
(to a dozen, medium size) and hot water to cover them;
cover the stewpan and let them boil for half an hour or until
they are tender, then take them into a dish with a skimmer,
put a bit of butter the size of an egg to them, sprinkle pep-
per over and serve.
Boiled onions are served with roast fowl, goose, or turkey,
or boiled or roast mutton.
To Boil Green Corn.—Get the short, full ears of sweet or
sugar corn, trim off all the husks, leaving only the last inside
leaves, have a kettle of boiling water with a small teaspoonful
of salt to each quart, put in the corn and let it boil fast for
half an hour, if young and tender, or longer if less tender;
when done, drain off all the water, take off the remaining


•0
SAUCES.
under part has not the clear salmon color of genuine mush-
rooms. They have also a rank smell, and the fringe or far is
white or yellow.
Broiled Mushrooms —Choose the largest, lay them on a small
gridiron over bright coals, the stalk upwards. Broil quickly,
and serve with butter, pepper and salt over.
Tomatoes —These are cooked and dressed in a variety of
ways.
Tomatoes may be sliced thin and served with salt, pepper
and vinegar over for breakfast; or sliced and strewn with
sugar and grated nutmeg for tea; for dinner they may be
stewed or broiled or baked.
Tomatoes may be preserved in sugar, or as catsup, when
out of season. Such as like them declare them to be equally
excellent in eaoh and every form or dressing.
Water Cresses.—These are used as a salad; pick out all
discolored leaves, wash each cluster separately, and serve in
a salad bowl, with cold boiled eggs sliced and put over; or
cut the cresses fine, and serve with a salad dressing.
Leeks.—These are used principally for soups, they may be
boiled and served with toast the same as asparagus.
Horse-Radish.—Lay fresh horse-radish in a pan of cold
water for an hour or more, then pare or scrape off the outer
skin, and grate it on a coarse grater; add a little salt to it,
moisten with vinegar and serve with boiled fish or roast
SAUCES
For Meat, Fish, Poultry, or Vegetables.
To Make Drawn Butter.—Put half a pint of milk in a per-
fectly clean stew-pan, and set it over a moderate fire; put into
a pint bowl a heaping tablespoonful of'wheat flour, quarter of
a pound of sweet butter, arid a salt-spoonful of salt; work
these well together with the back of a spoon, then pour into
it, stirring it all the time, half a pint of boiling water; when it
is smooth, stir it into the boiling milk, let it simmer for five
minutes or more and it is done.
Drawn butter made after this receipt will be found to be
most excellent; it may be made less rich by using less butter.
Parsley Sauce.—Make a drawn butter as directed, dip a


SAUCES.
91
bunch of parsley into boiling water, then out it fine and stir it
into drawn butter a few minutes beiore taking it up.
Ego Sauce.—Make a drawn butter, chop two hard boiled
eggs quite fine, the white and yolk separately, and stir it into
the sauce before serving. This is used for boiled fish or
vegetables.
Sour Sauce.—Make half a pint of good vinegar hot, stir it
into a quarter of a pound of fresh butter, add a teaspoonful of
made mustard, and a little pepper, and serve with boiled
lobster or fish.
Cold Butter and Vinegar Sauce.—Beat a quarter of a
pound of butter to a cream, with a gill of vinegar and a tea-
spoonful of pepper, dip a bunch of parsley into scalding
water, chop or cut it small and beat it with the butter; a
teaspoonful of made mustard may also be added. Serve with
boiled meat or lobster.
Butter Sauce.—Beat a quarter of a pound of butter to a
cream, add a teaspoonful of pepper and salt, each, beat it well
together, and serve with roast or baked or boiled potatoes
and cold meat; or, put it over boiled vegetables.
Shalot Sauce.—Take half a pint of water in which meat has
been boiled, add a wineglass of vinegar and two or three
Bbalots cut fine, and half a teaspoonful of salt; put these into
a saucepan over the fire, work a teaspoonful of flour into a
piece of butter the size of an egg, and stir them into the hot
water and let them simmer for fifteen minutes. Serve with
boiled meat.
To Brown Flour.—Take some flour into a pan or dish and
set it in the oven or over some coals, stir it about that it may
not bum but be nicely browned. Keep, it in a dredging box
for browning gravies.
Anchovy Sauce.—Soak some anchovies in a basin of cold
water for two or three hours, then put them in a stew-pan
with eold water, and set them on coals to simmer until the
anchovies are dissolved; then strain the water, add to it a
wineglass of red wine and half a pint of melted butter; let it
simmer for quarter of an hour, then serve with boiled fish or
meat.
Oyster Sauce.—Put half a pint of milk into a stew-pan, set
It over a fire, mix a tablespoonf'ul of wheat flour with a quar-
ter of a pound of butter; when the milk boils put to it a pint
of small oysters; then pour into the batter and flour half a
pint of boiling water, stirring it all the time; when smooth,
add it to the milk and oysters ; add a small teaspoonful of salt
and pepper, and serve with boiled meat, turkey, or fowls.


SAUCES.
hick, and fry in the pan after pork; serve with the meat,
this is a South Carolina dish.
Cranberry Sauce, or Jam.—Pick a quart of cranberries free
from all imperfections, wash them, and put them into a stew-
pan with a teacup of water, and the same of brown sugar,
cover the stew-pan and let them stew gently for one hour;
then mash them smooth with a silver spoon, dip a quart bow
in cold water, pour in the cranberries, and set it to become
cold ; then turn it out on a dish or glass saucer, and serve
with roast pork, ham, goose, or fowls.
Cheese Boasted.—Grate three ounces of dry cheese, and
mix it with the yolks of two eggs, put four ounces of grated,
bread, and three of butter, beat the whole together in a mor-
tar with a dessert spoonful of made mustard, a little salt and
some pepper; toast some slices of bread, cut off the outside
crust, cut it in shapes and spread the paste thick upon them,
and put them in a Dutch oven, let them become hot and
slightly browned, serve hot as possible.
To Make Welsh Rabbit.—Cut or grate some good cheese,
put a bit of butter and some made mustard to it, put it in a
frying pan over the fire and stir it smooth; a little milk
may be added to it; when it is hot and a smooth paste, spread
it on slices of nicely toasted bread and serve hot.
To Make Toast.—Cut slices from a loaf of wheat bread, let
them be smooth, even, and half an inch thick, have a bright
fire and toast them quickly; when both sides are a fine
browr lay the slices on a hot plate and put a tin cover over
until served.
Milk Toast.—Having toasted the bread nicely, spread it
with sweet butter, make some milk hot, add a small bit of
butter, and a little salt to it, then pour it over the toast and
serve. Or lay toasted bread in a deep plate or dish ; to a pint of
milk put a teaspoonful of salt and a teacup of butter, make it
boiling hot, then pour it over the toast; some persons work a
small teaspoonful of flour with the butter and stir it into the
milk when it is boiling hot; stir it for a few minutes, then
pour it over the toast.


94 DIRECTIONS FOR MAKING PUDDINGS, ETC..
DIRECTIONS
For making Paddings, etc.
Fob Bound Puddings.—Have a tin form or muslin bag—the
former should have a close fitting cover, and be rubbed over
the inside with a bit of butter before putting the pudding in .
it, that it may not stick; the latter should be first dipped into,
boiling water, then well floured on the inside.
Tin forms may be bought, or small covered pails, of two or
three quarts capacity, for large or small puddings; these are
more easily kept sweet than are muslin bags. Tie a batter
pudding close.
Bread puddings, or those made of corn meal, should be
loose, as they swell very much in boiling.
The water must be boiling hot when the pudding is put in,
and continue to boil until it is done. If a pudding is boiled
in a bag, it must be turned frequently whilst boiling, other-
wise it will stick to the pot.
There must be enough water to oover the pudding if it is
boiled in a bag: if boiled in a tin form do not let the water
quite reach the top of it.
To boil a pudding in a tin basin, dip a cloth in hot water,
dredge it with flour and tie it closely over the basin.
When the pudding is done, take it from the water, give
whatever it is boiling in one sudden plunge into cold water,
then turn it out immediately; this will prevent it sticking.
If there is any delay in serving the pudding, cover it with a
napkin or the cloth in which it was boiled; it is best to
serve as soon as turned out.
Baked Puddings.—Bread, corn meal, or rice require mode-
rate heat; batter or custard require a quick oven; the time
required for baking each particular one is given with the
receipt for making it
.
Eggs for puddings aro beaten enough when a spoonful can
be taken up without strings.
A baked pudding must be served in whatever it is made.
It is well to improve their appearance as much as possible.
They may be served the same as meat pies, substituting small
apples or other small fruit for the parsley or green leaves.
Soufflees, or light puddings, require d quick oven. These
should be made so as to be done at the moment for serving,
otherwise they will fall and flatten.
Boiled Apple Podding with Eggs.—Make a batter with two


DIRECTIONS FOR MAKING PUDDINGS, ETC. 95
well beaten eggs and a pint and a half of milk, with a pint
howl heaping full of wheat flour, beat it until smooth and
light: pare, quarter and core five or six large, tender, tart, oi
sour apples, and stir them into the batter with a teaspoonful
of salt, tie it in a pudding bag and boil for two hours. Turn
it out on a dish and 'serve with sugar, butter and nutmeg
sauce.
Apple Dumplings.—Pare, quarter and core eight fine tender
tart apples, make a pie crust, roll it to half an inch thickness,
cut it in round pieces the size of a tea plate, lay as many
pieces of apples in the centre as it will contain, gather the
edges up and pinch them together over the apple, have a pot
of boiling water, and when the dumplings are all made drop
them in; cover the pot and let them boil gently for nearly an
hour; then take each one carefully with a skimmer on to a
dish, serve quickly, with butter, sugar and nutmeg, worked
together, or with butter and syrup; to be eaten cut open, and
the sauce or syrup and butter over.
A more healthful paste may be made for apple puddings or
dumplings thus: To a pint of sour milk or buttermilk and
half a pint of water, put a small teaspoonful of saleratus, dis-
solved in a little hot water: put wheat Soar into an earthen
basin, make a hollow in the centre, add a teaspoonful of salt
and the buttermilk, etc., work in the flour until it is a soft
dough, flour your hands and divide it in pieces the size of a
common apple, then flatten it between your hands, to about
half an inch thickness, or rather less put a quartered apple in
the centre, then draw the edges of the paste together over it,
pinch it close, strew some flour over a large dish and lay each
dumpling on, (the gathered side down,) until they are finished.
Have a pot of boiling water, drop the dumplings in, cover the
pot and let them boil gently for nearly an hour; serve with
sugar or syrup and butter.
This paste is both light and delicate; a pie paste is not so;
very few persons can eat it without positive injury.
Cheap Batter Pitdding.—Beat three fresh eggs with six
dessert spoonsful of wheat flour; beat until very light, then
stir into it gradually a quart of milk; add one taWespoonful
of sweet butter, and two of sugar; of salt and essence of
lemon, or peach water, each a teaspoonful; grate half a nut-
meg to it, beat it well together, put it into a buttered basin or
mould for one hour, in a hot oven; when done, turn it out, or
serve in the basin. This pudding may be boiled; omit the
sugar, butter, and flavoring, boil two hours, and serve with
wine sauce.


96 DIRECTIONS FOE MAKING PUDDINGS, ETC.
Rich Batter Podding.—Beat six eggs with six large spoons-
ful of wheat flour, until very light, then stir it into a quart of
milk, beat them well together, butter a dish, and bake for one
hour in a hot or quick oven. Serve with brandy or wine
sauce; instead of brandy or wine, lemon juice may be used.
This pudding may be tied in a cloth, and boiled for two
hours; serve with a sauce. Or it may be baked in small
cups.
Floating. Island.—Set a quart of rich milk to boil, when it
does so, stir into it two small tablespoonsful of white sugar,
aud the beaten yolks of six eggs; flavor with lemon or rose,
or peach water; whip the whites to a high froth; when the
custard is thick, put it into a deep china dish, and heaped the
frothed eggs upon it; it may be finished by putting spoonsful
of jelly or jam over the frothed eggs, and serve.
Plum Pudding.—Take half a pound of wheat flour, half a
pound of raisins stoned and chopped, and the same of cur-
rants, picked, washed, and dried; use milk enough to stir
easily with a spoon, add half a pound of suet chopped fine,
and four well beaten eggs and a large teaspoonful of mace,
cinnamon and alspice; mix all well together and boil it for
two hours and a half in a cloth or tin. Serve with butter and
sugar, or wine sauce. Plum pudding, if cold, may be warmed
in a pan with some of the sauce.
Lemon Pudding.—Beat half a pound of fresh butter to a
cream with half a pound of white sugar, powdered fine, then
add to iteight eggs well beaten, and a large fresh lemon grated
with the skin, stir it well together, line a dish with puff paste,
fill with the pudding and bake in a quick oven for nearly an
hour.
Isinglass.—There are three sorts of isinglass—American,
and English, and Russia, which is three times the price of the
others; only one third as much is required of it as of Cooper's
isinglass (for a quart of milk) which is one ounce.
Blanc-mange.—Boil a pint of cream and a quart of milk to-
gether; clarify an ounce and a half of isinglass, and stir it in-
to the cream; make it sweet with white sugar, and flavor
with lemon and rose, or with vanilla, or orange flower water,
and a teaspoonful of salt. Let it boil up once, stirring it well.
Have ready some earthen moulds dipped in cold water; fill
them with the blanc-mange. When perfectly cold turn them;
out, or when ready to serve.
Red jelly or jam is served with blanc-mange.
Three ounces of almonds skinned or blanched, and pounded
to a smooth paste, stirred into the milk with the isinglass, may


DIRECTIONS FOJt MAKING. PJIDPINGS, ETC. VI,
be considered an improvement. Strain it through a bit of
coarse muslin into the moulds.
Indian. Meal Dumplings.—Put a pint of yellow corn meal
into a large bowl; pour boiling water into it, stirring itall the
time; make it a moist paste to mould in your hands; add a
teaspoqnful of salt, stir it in; make it in balls the size of a
teacup, flour the. outside, and drop them into a pot of boiling
water, and. let them boil for one hour. These may be boiled,
with salt meat. Serve with a sweet sauce or syrup
Boiled Indian Meal Pudding.—On half a pint of Indian, or
corn meal, pour a, quart of boiling milk, stirririg it all the time;
add a teaspoonful of salt; beat two, three or four eggs, very
light; and when the batter is nearly cold, stir them into it;
put the pudding into a cloth or tin mould and boil two hours.
Serve with a,sauce, or with butter and syrup.
Boiled Suet, Pudding.—Into a quart of -boiling milk;, stir
gradually as much sweet corn meal, as will make a thick bat-
ter; add a teacup of beef suet chopped fine, and a teaepoon-
ful of salt; tie it loosely in a bag, and boil two hours. Quar-
ter of a pound of raisins may be added to the batter. Servo
with syrup.
Boiled Batter Pudding.—Beat three eggs very light with a
teacup of wheat flour and a teaspoonful' of sait, then stir it
into a quart of milk, put it in a tin form or well floured pud-
ding cloth, and boil fast for two hours. Serve with wine or
other sauce.
Baked Bread Pudding.—Break stalo bread in small bits, to
fill a pint bowl, put it into a quart of warm milk; when it is
soft beat it fine, add two well beaten eggs, half a nutmeg
grated, a bit of butter the size of a large egg, and two table-
sponfuls of sugar, with a teaspoonful of salt; a teaspoonfnl of
lemon extract is an, improvement. Bake one hour in a hot
oven.
Small Custards.—Boil a quart of milk, beat from four to
six eggs light, and when, the milk is nearly cold, stir them into
it; add a teaspoonful of salt, and two tablespoonfuls of sugar,
grate half a nutmeg over, and the yellow part of a lemon, or
a small teaspoonful of lemon extract.
Butter some custard cups and nearly fill them, set them in a
shallow pan, and fill it nearly to the top of the cups with
boiling water, set in a hot oven or on some coals for half an
hour, then take the cups out, wipe them and serve on a
custard stand, or lay a napkin over a large dish or tray, and
act the cups on it. Serve with ripe fruit, with sugar, or with
preserves,
Kick Pudding, without Eggs.—Wash a wineglass of rice in


W
PTTDDINd SAUCES.
two or three changes of water, make a quart of milk sweet
with a teacup of sugar, add a teaspoonful of salt and half a
nutmeg, grated; put the rice to the milk and bake in a mode-
rate oven for nearly two hours.
Rice Pudding, with. Eggs.—Beat two or more eggs light and
stir them into a quart of milk, with a teaspoonful of salt and a
wineglass of rice well washed; put to it two tablespoonfuls
of sugar, half a nutmeg, grated, and a tablespoonful of butter.
Bake one hour in a quick oven.
Cream Custard—Beat six eggs light, stir them into a quart
of cream, sweeten with loaf sugar to taste, add half a nutmeg
grated, and a teaspoonful of lemon or vanilla extract, or if
referred, peach water. Bake one hour in a quick oven, in a
uttered basin, with or without a bottom crust.
Dried Currant Pudding—One pound of currants cleaned
and dried, one pound of suet chopped fine, half a pound of
wheat flour or bread crumbs, half a nutmeg, grated, one tea-
spoonful of ginger,and one teaspoonful of salt; make it moist
with milk, work it well together„ tie it in a pudding bag, and
boil for two hours ; serve with wine or brandy sauce.
Corn Meal Pudding.—Put two quarts of water into a clean
dinner pot or stew-pan, cover it, and let it become boiling hot
over the fire ; then add a tablespoonful of salt, take off the light
scum from the top, have sweet fresh yellow or white corn
meal; take a handful of the meal with the left hand, and a
pudding stick in the right, then with the stick stir the water
around, and by degrees let fall the meal; when one handful is
exausted, refill it; contintue to stir and add meal until is as
thick as you can stir easily, or until the stick will stand in it,
stir it a while louger; let the fire be gentle; when it is done
enough it will bubble or puff up; turn it into a deep basin,
this is eaten cold or hot, with milk or with butter, and syrup
or sugar, or with meat and gravy, the same as potatoes or
rice.
This is the genuine way of making soupon, sometimes called
hasty pudding, which, however, is a misnomer; few of the
old Dutch round Schenectady, or there about, would not be
disturbed at hearing it called by other than its ancient name,
soupon.
PUDDING SAUCES.
Wine Sauce.—Beat quarter of a pound of sweet butter to a
cream, add gradually to it quarter of a pound of fine white
sugar and a wineglass of wine, with half a nutmeg grated;


DIRECTIONS.
The.delicacy.of pastry depends, as much upon the baking
as the making, therefore strict attention thould be paii.to the.
the following direction*:
Puff paste requires a quick oven heat; a.,hot oven would
curl the paste and scorch it, •
Tart paste or short paste requuresia, degree. less, of hjeat.
For raised .or: light crustj the. qven^maybe l*ted as for Rufff
paste.
A- brick oven must be thoroughly, heatedj that.is, have a>„
body of heat, else, it will render, pastry, or caj^ea^heayy.; this.,
must Ue attended to hefore beginning; tp,)bake,; thjere may be.
sufficient heat to raise, and yet not enough to finish baking,
A range or stove oven is more easily managed;; itjs.necesi
sary to have it,thoroughly heated, ajftd a,wel^sAS^nedifire, to
keep it so, for those things, which require thft.greatest degree
of heat; those requiring less will bo baked after these are
done; there should ahyays he a good heat a,t th,e bottom;
some stove ovens are so well constr»¥.te.d^a£rto,l;^Ye aregular
heat throughout.
When baking with coal, if: the fire< is. not brisk enough, do
not put 011 mere coal, but add'a stick, or, two ofhard wood, or
if nearly done, put in a stick, ofpine. wood.
Common, Pupp Pashs, for Bies.—But one< pounds of sifted
wheat flour on the slab, or into an earthen basin ; make a, hol-
low in the centre, work into it quarter of a pound of lard, and
ateaspoonful of salt; when it is mixed through the flour, add
as much cold water as will bind.it together; then strew a little
flo.nr over the paste-board, or table; flour, the rolling-pin, and,
roll out the paste to half an inch thickness ; divide half a pound
of butter in three parts; spread; one evenly over the paste;
fold it up, dredge a little flour over it, and the paste-slab, or
table; roll it out again, spread another, portion of the butter
over, and fold, and roll again; so continue until all the butter
is used; roll it out to quarter of an inch thickness for pies.
This paste is for the upper crust of| pies, or. to line tartlet
paus, for shells for fruit, or preserves. Buff paste should not
be used for the under crust of pies; when not. having space
enough to rise it becomes greasy and heavy, and consequently
unwholesome. Half a pound of shortening worked into a
pound of flour, with a teaspoonful of salt and enough water to
bind it, will make an under crust rich enough.
Family Pie Crust, Short.—Put.a pound; of sifted flour into, %
bowl, work into it half a pound. o£; sweet lard, or beef drip-
ping, with a dessert spoonful of salt; when it is thoroughly
mixed through, put tft itrenqugh cold;water to bind it together,
Hour the paste-slah qr, table, and roUingrpiri, take, a. part of the.,
paste and roll it to less than a quarter of:an inch,;thickness.


DiKSCTlbNS.
^101

uite rich enough for health or taste.
...ie'Ssalts, the size of a small nutmeg, dissolved
in a little hot Water and put to the paste with the Water to
bind it, Will make it more light and delicate.
'For the upper or outside Crust of a pie, roll the paste out
'thin, spread a bit of butter half the size of an egg over it, fold
it up,'toll it Out again and cover the pie.
Triples.—Work one egg and 'a tablespoonful of sugar to as
much flour as will make a stiff paste, roll it as thin as a dollar
-piece and cut it in small round or square cakes, drop two or
three at V time into the boiling lard; When' they rise to the
'surface and turn over they are done; take'them out with a
'skimmer and lay them on an inverted sieve to drain. When
served for dessfert or supper,'put a spoonful of jelly on each.
A'fpl'e Pie:—Rub a pie dish over With a bit of butter, line
it with short pie crust rolled thin, pare some rich tart apples,
and cut them in small pieces, fill the pie dish an inch thick,
them evenly over; if the apples are sour, use a teacup of
b:la quart'bowl of cut apples, strew it over them, then
alf a nutmeg over, strew a' salt-spoonful of salt evenly
er,'and half a teaspoonful of ground cinnamon; then cover
with a paste or puff paste crust; trim Off the edges with a
sharp krtife, cut a slit hi the centre, or'make it before putting
it overthe'pie; pass a'giggling iron around the pie half an
inch' inside of the edge, and' bake for' nearly an hour in a quick
oven; if they are quite small half an hour will bake them.
You may gild the tops by brushing'them over with the yolk
of an'egg, beaten with a little' milk,'before putting them in
the o ven, or When half done.
Appee Tart.—Peel and slice some nice tart apples and
'stew them with a small teacup of Water and the same of
'sugar to a quart of sliced apples; a'dd half a nutmeg, grated,
; a 'salt^spoonful of salt, and a little 'grated lemon peel or
lemon extract, or half a teaspoonful'of ground cinnamon,
set them to become cold; line'some small pie plates with rich
pie paste or light puff paste, put in 'the -steWerd apples,
half an inch deep, roll out some of the paste,-wet it over
slightly with the'yolk of an egg b'eateu with a little milk and
a teaspoonful of sugar, cut it in strips the Width of a finger,
'and lay it in bars or diamonds across the tart, lay another strip
'around the edge, trim off the outside neatly witli a sharp knife,
and bake' in' a quick oveu Until ' the paste loosens from the
'dish.
Dried Apple Pie.—Cut out all' imperfections from tart dried
apples ( a sharp pair of scissors is best for this purpose) then
rinse them in cold water, put them in a vessel and put water
-


102
BISECTIONS.
over, three inches more than to cover them, let them stand one
night, then pat them over a gentle fire with the water in which
they were soaked, cover them and let them stew gently; boil
a lemon in water until a straw will pierce the skin, cut it in
thin slices, or smaller, and put it to the apples with the juice
from it, add half a pound of clean brown sugar for each quart
of apples, let them stew until they are soft, then turn them
into dishes to become cold.
Rub the pie dishes over with a small bit of sponge dipped
butter, line them with pie paste, put in the stewed apple
half an inch thick, thinning it toward the edge, roll an upper
crust rather thin, cut three or four small shts each side of the
middle and put it over the pie, trim them neatly with a sharp
knife and bake in a quick oven for three-quarters of an hour.
Dried Peach Fie.—Prepare the fruit and finish the same as
dried apple.
Dried Peach Tart.—Make the same as directed for dried
apple tart.
Peach Pie.—Peaches for pie may be ripe but not soft; pare
them, cut them up and finish as directed for apple pies. Un-
ripe peaches may be pared and stewed as directed for apple
tart, and baked in a pie or tart.
Whole Peach Pie.—Take small sized peaches not fully ripe,
pare them without cutting them up, line a dish with pie paste,
lay the peaches in close together, put in a little water, for a
pie the size of a large dinner plate, strew over a small teacup
of sugar, dredge a small teaspoonful of flour over, grate half
a small nutmeg over, and a salt-spoonful of salt, and cover the
pie; cut a slit in the centre and bake for one hour in a quick
oven.
Cranberry Pie or Tarts.—Pick a quart of cranberries free
from imperfections, put a pint of water to them, and put
them in a stew-pan over a moderate fire; put a pound of clean
brown sugar to them, and stew them gently until they are all
soft, then mash them with a silver spoon, and turn them into a
dish to become cold, then make them in pies or tarts, and
bake. Many persons put flour in cranberry pies; it is a
great mistake, as it completely spoils the color of the fruit
.
Lemon Pie.—Boil six fresh lemons in fair water until a straw
will penetrate the skin, then take them out, chop them fine,
and take out the pips; to a pound of light brown sugar put a
teacup of water, let it boil, skimming it clear until it is a nice
syrup, then put in the lemon and set it to cool; cover a shal-
low plate with pie-paste, put in the lemon, spread out to near-
ly the edge, cover with paste, cut a slit in the centre and
bake.


DIRECTIONS.
103
Rhubarb Pie.—Gut the large stalks off where the leaves
commence, strip off the outside skin, then cut the stalks in
pieces half an inch long, line a pie dish with paste rolled
rather thicker than a dollar piece, put in a layer of the rhu-
barb nearly an inch deep; to a quart bowl of cut rhubarb put
a large teacup of sugar, strew it over with a salkspoonful of
salt and half a nutmeg grated; cover with a rich pie crust,
cut a silt in the centre, trim off the edge with a sharp knife,
and bake in a quick oven until the pie loosens from the dish.
Rhubarb pies made in this way are alogether superior to
those made of the fruit stewed.
Whortleberry Pie.—Put a quart of picked huckleberries
into a basin of water, take off whatever floats, take up the
berries by the handful, pick out all the stems and unripe ber-
ries, and put them into a dish; line a buttered pie dish with
a pie paste, put in the berries half an inch deep, and to a
quart of berries put a teacup of brown sugar, and half a tea-
cup of water; dredge a teaspoonful of flour over, strew a salt-
spoonful of salt, and half a nutmeg grated over; cover the
pie, cut a slit in the centre, or make several small incisions on
either side of it, press the two crusts together around the
edge, trim it off neatly with a sharp knife, and bake in a quick
oven for three-quarters of an hour.
Ripe Currant Pie.—Make as directed for huckleberry pie;
use twice as much sugar, and a puff paste crust.
Green Currant Pie or Tarts.—Pick the currants free from
stems, stew them as directed for rhubarb tarts, and make in
pie or tarts.
Gooseberry Tarts and Pies.—Take off the stems and blos-
torn end; wash them aud stew them the same as rhubarb foi
tarts; make them in pies, or make them in tarts; strew a lit-
tle sugar over, and bake.
Blackberry Pie.—Pick the berries clean, rinse them in cold
water, and finish as directed for huckleberries.
Custard Pies.—Boil a quart of milk, beat four or five egge
light, and stir them gradually into it, aud finish as directed for
cream pies.
Pumpkin Pie.—Cut up a nice cheese pumpkin, take out th*
seeds and stringy inside, pare off the rind, and cut the pump-
kin small, then put it in a kettle with a teacup of water;
cover the vessel, and set it over a gentle fire, until the pump-
kin is soft enough to mash when lightly pressed; then set a
colander or sieve into a basin, take the stewed pumpkin into
it, and press it through into the basin with a ladle or wooden
spoon; when it is all rubbed through, add to it milk enoupJ*
to make a thin batter, to every quart of this batter put for»


oraEctitos.
105
%t'tttWt;W<*;Wea'<r i6r 'dakes "v^H' n6t rfce or bake 'well;
'ttfead'atid cakes'are as often spoiled in: baking as rn-making.
To Make Wheat BREAfr^Putrseven pounds ofwheat flour
in a large'bowl or tray,' heap it around the sides, 'leaving a
'hollow' in' the centre; pnt into it a quart of warm water, add
to'it'a latge'tablespobnfdt 6f' 8a!t half a 'teaspodnful of saler-
atus, (dissolved in a Tittle *water J'arid Tnftf a gill of baker's
'yeast; have three pints'more »f warm Avater, arfd with as
'much of it as may' be necessary, make;the whole' in ;a' rather
!Bourr6verJlay'a'tttickly folded cloth over it, and set it hi a
'Warm place'f6r f6ur 6r five hours; then' knead it again for fif-
	een'minutes, c6verit, bud letltsetto rise again; 'when it is
*tike a 'sponge, "tvork it down again,; divideit in loaVes/either
-two or four,-arid bake in a'quick aven,'acc6rding to their size;
"(She litiHr, 'if'dividend in' two loaves ;' half an: hour each; if di-
'Vjdedin four.,
ilK e6l'd weather,'Wead 'sh'<rtn\l be mixeid in a :,warm' room,
yt&t n6taIlowe'd td be'cOrne cold whilst mixing :'haveathickly
: folded cloth; warm it,'and' lay it oyer,'arid set the 'bowl'in a
''Warm' place; if' there' is any difficulty about its rising, set; the
I'bo'wl or tray over a kettle of hot' water. 'It is as well to mix
: this' bread at night, in cold leather, and cover it close; in a
warm room, until morning.
To 'Make Twist ' Bread.—Let the bread be made as direct-
ed' for baker's 6r f6r'wheat: bread, then take three pieces as
'large as a pint bo'vvl each;' strew a' little flour over the paste-
board.or table, roll each piece under your hands, to twelve
inches lehgth, making it smaller in circiiniferenceat the ends
than in the middle; having rolled the three in this way, take
*a baking tin, lay one part on it, join one end of each of the
other tvVo to it, and braid them together the length of the
rolls, and join the ends by pressing them together; dip a
'brush in milk, and pass it over the top of loaf; after ten min-
"utes or So; set it in a quick oven, and bake fornearly an hour.
Wheat and Indian BREAD.^-Put three pints of water over
'the fire, when it is boiling hot, add a large tablespoonfnl of
salt, stir into it sweet white corn meal,'until it is a thick bat-
ter; continue to stir it for ten minutes, that it may not burn,
then turn it into a dish, stir into it a quart of cold water;
wher itis cool enbugh to bear your hand in it, pour it into a
Kbc *l, in'Which is seven pounds of wheat flour, heaped around
-the sides, so as to leave a hollow in the centre; add to it a
gill of bakers yeast, and half a teaspoonful of saleratus, dii-


106
DIRECTIONS.
solved in a little hot water, then work the whole into a smooth
dough, work it or knead for nearly an hour, then strew a little
flour over it, lay a thickly folded cloth over, and set it in a
warm place for five or six hours in summer, or mix at night in
winter; when light, work it down, set it to rise again for one
hour, then heat the oven, work the bread down, and divide it
in loaves, and bake, according to their size, in a quick oven;
when taken from the oven, turn them over in the pans, and
set them to become cold; if the crust is hard, wrap them in a
towel as soon as taken from the oven.
Rye Bread.—Make the same as wheat and Indian bread,
substituting rye flour for wheat. Or thus : to a quart of warm
water stir as much wheat flour as will make a smooth batter,
stir into it half a gill of baker's yeast, and set it in a warm
place to rise; this is called setting a sponge; let it ,be mixed
in some vessel which will contain twice the quantity; in the
morning put three pounds and a half of rye flour into a bowl
or tray, make a hollow in the centre, pour in the sponge, add
a dessert spoonful of salt, and half a small teaspoonful of sal-
eratus, dissolved in a little water, make the whole into a
smooth dough, with as much warm water as may be necessary;
knead it well, cover it, and let it set in a warm place for three
hours, then knead it again, and make it in two or three loaves;
bake in a quick oven one hour, if made in two loaves, or less
if the loaves are smaller.
Rye Bread Cake.—Take from the risen dough, the size of a
small loaf, work into it a small teacup of shortening, make it
in a fiat cake, rather more than an inch thick, and bake twenty
five minutes in a quick oven.
Graham Bread.—Make as directed for wheat and indian
bread, using unbolted wheat flour instead of superfine.
Bread Cake or Biscuit.—Take from risen bread dough, the
size of a small loaf, work into it one egg and a large table-
spoonful of lard when it is thoroughly amalgamated, flour the
hands and make it in balls the size and shape of a hen's
egg; rub a tin pan over with a bit of sponge dipped in butter,
lay them in so as to touch each other until the pan is full, wet
the tops over with milk, then set them into a quick oven for
twenty minutes, serve hot for breakfast or tea. When eaten
break them open—to cut them would make them heavy. ,
Tliese cakes are very nice when cold for breakfast or tea.
Wheat and Indian Crumpets.—Put half a gill of yeast into
a quart of warm milk with a teaspoonful of salt, stir in wheat
flour to make a good batter, set it in a warm place to rise, in
the morning add a ieacupl'ul of butter and a handful of yellow


DIRECTIONS.
"Balerahis.'iave a pudding stick' 6'r' sparMa'and gradoaBj^'Btir
in enough buckwheat'flour to make a nice batter, beat it'per-
fectly smooth, then cover it and set it iu a moderately warm
place until morning, a large handful of cornmeal may be put
-with the flour, and it is by many persons considerecPan im-
provement.
To Bake Buckwheat Cakes.—Set a' griddle over 'a. gentle,
steady fire, when it is hot, rub it over with a bit of suet or fat
fresh pork on n lork; the griddle must be hot; but not scorch-
ing; put the batter on in small cakes.when brie side is nicely
browned and about half cooked through, turn them.
These cakes to be in perfection, must{be' n6t much; thicker
than a dollar piece, and bbth sides a delicate brown. Should
'the batter prove too thick it may be; made thinner' with sweet
milk, this will also make them bake a finer color. The best of
sweet butter and syrup to be served with buckwheat cakes
hot from the griddle; should the cakes be preferred thicker
than mentioned in this receipt, it is an easy matter: to :make
them so; take care that they are baked through.
f Buckwheat may' be mixed the same as wheat mnffiris, and
< baked on a griddle.
Mcppins.—Mix with a pint of warm milk two well'beaten
eggf*, half a teaspoonful of' melted butter and half a gill of
baker's yeast with a teaspoonful'of salt and a' bit of saleratus
the size of a large pea (dissolved in hot' water) stir in enough
sifted wheat flour to make a thick ' batter,'set'it m'Vwarrn
place to rise, for three hours in wirm weather, or longer in
winter; it may be mixed at night for ' breakfast next morning
—put a griddle over the fire, when it is hot rub it over
with some fat, grease the inside of the rings, set them on and
half fill them with the batter, or1 they may be done without
rings; when one side is done turn the other; bake a light
color, as they are done break each one open, put a bit Of:but-
ter in each, and set them in front of the fire 'until served;
muffins should never be cut open. Cold mriflms may be toast-
'ed and served hot.
Tea Rusk.—To a pint of warm milk, r/ut'half a gill of ta-
ker's yeast, a teaspoonful of salt, and half a small teaspoonful
of saleratus, dissolved in a little hot water, put to it enough
wheat flour to make a soft dough, mix well arid smooth; cover
it, and set it in a warm place for two hours, to rise ; when light,
add half a teacup of sugar, and a cup of melted butter, work
them well into the dough, flour your hands well, arid make it
in small cakes, (the size of a large egg, or a trifle larger,) lay
them close together in a buttered pan. dip your hand m a little


DIRECTIONS.
sweetened milk, and pass it lightly over the tops of the rusks,
set them in a quick oven for half an hour; serve hot.
'Common Buns.—Rub four ounces of butter into;two.pounds
of flour, with-four ounces of fine sugar and a teaspoonful of
carraway seeds, and the same of salt; add half a gill of-yeast,
and as much warm milk as will make, a soft dough; set it in
a warmi place to risej (it will be light pftor about three hours;)
'strew a paste-slab ana rolling pin with flour,and roll out the
dough to half an inch thickness, arid cut - them in large round
cakes; lay them on baking tins ;, wet the tops over wrth milk,
strew sugar over each, anxt put them on tins in a quick oven
;fox fifteen minutes, ., .,-,..
Milk Biscuits.—Warm two Ounces of sweet butter in a gill
of sweet milk, and with it, wet a pound of flour into a very
stiff paste ; beat jt With a rolling-pin, and work it very smooth;
roll it atjuarter of an inch thick; cut it in small round cakes;
stick each with a ferk, and'Bake ten minutes m& *quiek.oven.
To Make Doughnuts.—Take of risen wheat-bread dough
the size of a quart bowl; work into it a teacup of butter, two
teacups of clean brown sugar, rolled fine, half a nutmeg, gra-
ted, a teaspoonful of ground cinnamon, and two eggs; work
it to- a smooth paste; Strew some flour over a paste-table and
rolling-pin; put on some of the paste, and roll it to a quarter
of an inch thickness; ' rub more flour over the rolling-pin, if
the paste sticks; cut it in small squares, stars, or diamonds;
fry in hot fat.
To'pry Doughnuts and Crullers.—Have a small iron or
porcelain kettle; put into it a pound of lard, set it over a gen-
tle fire; when it is boiling hot, drop a bit of the dough in to
:try it; if the fat is not hot enough, the cakes will absorb it,
and thereby be rendered unfit for eating; if to hot, if will
make them a dark brown outside before the inside is cooked:
boiling hot is about the heat the fat should be; if it is at a right
heat, the doughnuts will in about ten minutes be of a delicate
'brown outside, and nicely cooked inside: five or six minutes
will cook a cruller; try the fat, by dropping a bit of the dough
in ; if it is right, the fat will boil up when it is put in: keep
- the kettle in motion all the time the cakes are in, that they
may boil evenly: when the cakes are a fine color, take them
out with a skimmer on to an inverted sieve.
Doughnuts.—Take a pound of flour, a quarter of a pound of
butter, three quarters of a pound of clean brown sugar, rolled
fine, one nutmeg, grated, and a teaspoonful of ground cinna-
mon ; mix these well together; then add a tablespoonful of ba-
ker's yeast, with as much warm milk, with saleratus the size
of a pea dissolved in it, as will make a smooth dough; knead
it for a few minutes, cover it, and-set it in a warm place to


110
DIEECTIONS.
rise, for three hours or more, until it is light; then roll it out
to a quarter of an inch thickness; cut it in small squares or
diamonds, and fry as directed.
Plain Crullers.—Take half a pint of sour milk or butter-
milk, one teacup of butter, two teacups of sugar, thrfce well-
beaten eggs, and a small teaspoonful of powdered saleratus
dissolved in a little hot water; add a teaspoonful of salt, half
a nutmeg, grated, and a teaspoonful of ground cinnamon; work
in as much sifted wheat flour as will make a smooth dough;
work it well together; roll the cakes to twice the thickness
of a dollar piece; cut it in pieces two inches square; cut it
in fingers, twist each a little, and join the ends together, and
fry as before directed. These cakes maybe cutinrings, stars,
baskets, or any other fancy shapes.
Cake Wapples.—Three teacups of sugar rolled fine, one
cup of butter, three well-beaten eggs, half a teaspoonful of
saleratus, dissolved in a teacup of milk, stir in sifted wheat
flour, until it is a thick batter, add to it half a nutmeg grated,
and a teaspoonful of lemon extract, put in a teaspoonful of
salt, and stir it for some time.
Make the waffle irons hot, dip a sponge in melted butter,
and rub it over every part, put a large spoonful or two of the
mixture in for each cake, close the iron, and set it over hot
coals or a stove; let them remain for six or eight minutes, then
turn the iron over; after six or eight minuted open it, if the
cake is a nice color, and loosens, take it out; and so continue
until you have enough.
Wapers.—Two tablespoonsful of white sugar, two ditto of
butter, one teacup of flour, half a teaspoonful of lemon extract,
or a tablespoonful of brandy, and half a nutmeg grated, work
them well together, cut it in bits the size of your thumb, make
a wafer iron hot, rub it inside with a bit of butter, put in a
bit of the dough, press the irons together upon it, and bake
it a delicate brown, then take it out, slip another bit in, and
so continue until all are done; or roll the paste as thin as a
dollar piece, cut it in small cakes, and bake it four or five min-
utes in a quick oven.
Jumbles.—Three pounds of flour, one pound and a half of
butter, ono pound of sugar, and six woll-beaten eggs, add half
a grated nutmeg, and a teaspoonful of lemon extract, or a tea-
spoonful of ground cinnamon; work it well together, then
roll it out to eighth of an inch thickness, frrate loaf Rugar
over, cut it in round cakes, make an aperture in the centre of
each, lay them on tin plates, and bake ten minutes in a quick
oven.
White Cakes.—Take half a pound of sifted flour, rub into
it one ounce-of butter, and a quarter of a pound of fine sugar,


DIRECTIONS.
Ill
add one egg, half a teaspoonful of car. away seeds, and as much
milk as will make it a paste; roll it out to quarter of an inch
thickness, or thinner, cut it in small round cakes, and bake on
tin plates in a quick oven, ten or twelve minutes.
Spice Cakes.—Two pounds of sifted flour, three quarters
of a pound of sugar, three quarters of a pound of butter, one
tablespoonful of ground spices, one teaspoonful of salt, and
two tablespoonsful of yeast; mix it to a nice dough with warm
milk, cover it, and set it a warm place for three hours; then
roll it thin; cut it in small cakes, and bake ten or twelve min-
utes in a quick oven. These may be fried as doughnuts.
Wine Cakes.—Mix eight ounces of flour with half a pound
of finely-powdered sugar, beat four ounce of butter with two
tablespoonsful of wine; then make the flour and sugar into a
paste with- it, and four eggs, beaten light; add carraway seeds,
and roll the paste as thin as paper; cut the cakes with the
top of a tumbler, brush the tops over with the beaten white
of an egg, grate sugar over, and bake ten or twelve minutes
in a quick oven; take them from the tins when cold.
Sopt Gingerbread, (Molasses.)—Take half a pint of sour
milk or buttermilk, half a pint of molasses, one teacup of but-
ter, or salted lard, or beef fat, one large teaspoonful of salera-
tus, dissolved in a little hot water, two well-beaten eggs, half
a nutmeg, grated, a teaspoonful of ground cinnamon, and a
large spoonful of ground ginger; mix in sifted wheat flour,
until itis a thick batter which you can stir easily with a spoon;
beat it well together for some time, then pour it an inch deep
in square tin pans, buttered; bake half an hour in a quick
oven: to ascertain whether it is done, try as directed in intro-
ductory remarks.
Sopt Gingerbread, without Eggs —Make as directed for soft
gingerbread, omitting the eggs, and using two teaspoonfuls of
saleratus instead of one; dissolve it it in a teacupful of warm
water.
Molasses Cup Cakp.s.—Two cups of molasses, one cup of
butter, one cup of milk, one teaspoonful of powdered salera-
tus dissolved in a little hot water, one teaspoonful of lemon
extract, half a nutmeg, grated, and two well-beaten eggs; stir
in, by degrees, enough flour to make it as stiff as you can
stir easily with a spoon, beat it well until it is very light, rub
a two-quart tin basin over with a bit of butter, line it with
white paper, and put the cake in it; bake forty minutes in a
quick oven; try if it is done, by running a broom splint in at
the thickest part; if it comes out clean it is done. This is a
delicious cake.


112
DIRECTIONS.
'fyfiiciKR 'iftm^rifo.tm'ee'poa
"work half a pound of butter; add half a pound of sugar and
'a pint'arid a half of molassess, half a nutmeg, grated, and a
teaspoonful. of ground ginger; put to it a large'teaspoonful
of Salertus, dissolved in a little hot water ;make it anice dough,
roll' it thin, arid cut it in small cakes ;'put them on baking tins,
and bake fifteen minutes in a quick oven.
. 'Cdplox' Cor' Cake.—One teacup of ''batter, two Of .'sugar,
'four of flour,' fbur weir beaten eggs, brie Crip 6f sour milk, one
teaspoonful of'saleratus, dissolved in a little water, orje.'tea-
spoOnful of letoon extract, 6r a 'wineglass of brandy* and half
a nutmeg, grated ;'beat' up* the mixture well, bnttfer -' two two-
quart basiris, lmo them, with white paper, and divide the tnix-
j ture between them ; bake' in a iquick oven thrrie irdarters' 'of an
horir.
Pound' Cakes.—CWe^pound arid a'nalf 'of flour, one' poifnd of
butter, orio poutfd of fine 'White/ sugar, ten'>ggs,one gill of
brandy, half a riutrtieg grated, arid'a teaspooriful 'of Vanilla or
lemon extract, 'or orange fldWer' water.
Beat the'butter arid sugar: to a cream,'beat the tfggs to a
'high fr6th; then' put air together, beat it until; 'it - }s - light 'and
'Creamy, put it in basins lined with buttered paper, let thef mix-
ture be an inch and a half deep, and bake in a moderate oven
for one hour, then try it; when'done, turn'lt gently dut^re-
'verse the pan, and set the cake: on the bottom; until cofd,' let
the paper remain until the cake is to be' cut. , ,
Sposge Cake.—One pound of sugar finely ground,'half a
"a pound of sifted flbur, eight eggs, bile teaspootiful' of salt,
'one tablespoonful of rose brandy, or a teaspboriful of "lemon
extract.
; Beat the yolks of the' eggs, flour and sugar together,'until
it is smooth and light, beat the whites of the ' eggs' to 'a high
froth, then beat all together until well mixed; one teaspbon-
ful of oream of tartar, and half a teaspoonful of soda sifted tiry
into the flour.
: Butter a' square tin pan,: Krie it with' paper arid put' in'the
'mixture more than an inch:deep; bake rn a moderate oven.
Diet Bread.—One pound of sifted flour, orie pound of: fine
sugar, one'teaspoonful of salt arid nine eggs. "Make and finish
the same as sponge cake.
Loap Cake.—One pound of butter beaten to a cream, two
'pounds of sugar rolled fine, three pounds of sifted-wheat flbur,
'six'well beaten eggs,: three teaspobnfuls of powdered salera-
tus dissolved iu a'Tittle' hot water; one tablespoonral of ground
cinnamon, and half a nutmeg grated, add one - j aaod of cur-


DIRECTIONS.
'rants, well washed and dried, one pound of Taisiris storied and
cut in two; work the whole, well together,divide it in'three
loaves,, put them in buttered basins, and bake 6ne: hour in a
moderate o.ven.. ,
French Tea. Cake.—Beat ten eggs to a high froth, dissolve
half a teaspooiiful of volatile salts in a little hot water, let it
stand to cool, then put it to the eggs and beat for*teiiminutes,
add four, ounces of powdered loaf sugar, and the. same of sift-
;:«d flour, beat them well together, line square tm pans'with
buttered* paper,.pnt in the pa,ke mixture, nearly an inch deep,
,'ttml bake in a quick oven, When served, cut it in squares.
Drop Cakes.—Beat eight eggs very'lTght with one pound of
powdered sugar and twelve ounces of flour, flavor with lemon
or rose and half a nutmeg grated; if''the riiixture'is not beat
enough the cakes will run into each other; make them in
small oblong cakes, on sheets of paper, grate sugar over each,
bake in a moderate oven, when done take them from the
: paper with a knife. . ,
Wedding Cake.—One pound of flour, pipe eggs/the'whites
and yolks beaten separately, one pound of butter beaten to a
cream, otie pound of sugar, one teacup of molasses, nutmegs
grated, or ground ra^ce, one ounce, one teaspooiiful of ground
alspice, one teaspoonful of cinnamon and a gill of brandy;
beat this mixture well. , . . , ,„
Having picked, washed"and dried three pounds of currants,
and stoned and cut in two three, pounds of raisins, strew half
a pound of flour over them, mix it well through and stir them
with a pound of citron cut in strips into the cake.
Line round tin pans with buttered paper, put the mixture
in an inch and a half or two inches deep, and bake in a mode-
rate oven an hour and a half or two hours. See directions for
icing a cake.
. Plum Cake.—Make a cake'of two cups of butter,'two cups
of molasses, one cup' of sweet milk, two eggs well beaten,
one teaspoonful of powdered salaratus, dissolved with a
little hot water, one teaspoonful of ground mace or nutmeg,
one teaspoonful of ground alspice, a table^poonful of'cinna-
mon and a gill of brandy; stir in flour to make a batter as stiff
as may be stirred easily with a spoon,4>eat it well until it is
light, then add two pounds of raisins stoned, arid cut in two
two pounds of currants, picked, washed aud dried, and half a
pound of citron, cut in slips. Bake in a quick oven.
This is fine, rich, cake, easily made and not expensive.
Rich Bride-Cake.—Take four pounds of sifted'flour,'four
pounds of sweet fresh butter beaten to a cream, and two


114
DIRECTIONS.
pounds of whjte powdered sugar; take six eggs for each
pound of flour, an ounce of ground mace or nutmegs, and a
tablespoonful of lemon extract or orange-flower water.
Wash through several waters and pick clean from grit, four
pounds of currants, and spread them on a folded cloth to dry;
stone, and cut in two, four pounds of raisins, cut two pounds
of citron in slips, and chop or slice one pound of blanched al-
monds.
Beat the yolks of the eggs with the sugar to a smooth paste,
beat the butter and flour together and add them to the yolks
and sugar; then add the spice and half a pint of brandy, and
the whites of the eggs beaten to a froth; stir all together for
some time, strew half a pound of flour over the fruit, mix it
through, then by degrees stir it into the cake.
Butter large tin basins, hne them with white paper and put
in the mixture two inches deep, and bake in a moderate oveu
two hours. The fruit should be prepared the day before mak-
ing the cake.
Uocoanut Macaroons.—Make these the same as almond mac-
aroons, substituting grated cocbanut for powdered almonds;
finish the same as almond macaroons.
To Make Icing por Cakes.—Beat the white of two small
eggs to a high froth; then add to them quarter of a pound of
white sugar ground fine like flour; flavor with lemon extract
or vanilla; beat it unttl it is light and very white, but not
quite so stiff as kiss mixture; the longer it is beaten the more
firm it will become. No more sugar must be added to make
it so. Beat the frosting until it may be spread smoothly on
the cake.
This quantity will ice quite a large cake over the top and
sides.
To Ice or Frost Cake.—Make an icing as above directed,
more or less, as may be required.
Turn over the basin in which the cake was baked, and set
the cake on the bottom, then spread the icing on the sides
-with a piece of card paper or Bristol board, about four inches
long and two and a half wide, then heap what you suppose to
be sufficient for the top in the centre of the cake, and with
the card paper spread it evenly over, set it in a warm place to
dry and harden, after which ornament it as you may fancy.
If sugar ornaments are put on, it should be done whilst it is
moist or soft.
For small cakes, where a thin icing only is required, it must
not be beaten as stiff. Let it be so as to flow for the last
coating of a cake that it may be smotth.


116
DIRECTIONS.
».
;twelve'ihcbes long; then I^Wg'prit the r8fftttn f5r whatever
it may fee,} into the ice pot. ptit a rayer of ioe'bro*eb Arte, and
mixed with coarse salt in the pail; set oh the ice ;pot,'fHrthe
space around the sides with ice Broken fine, and mixed "with
coarse Salt/nearly to the top of Hie pot; take eare that none
of the ice gets into it, strew over 'the top Of the ice a ;}arge
handful Of; coarse' salt; cbv'er it with a woolen cloth, and: let it
stand for fifteen'minutes; then take the cor er' from the ice pot,
arid with the spatula, stir the' coriterits'up:together, so 'that
those parts which touch the sides of the mould, and conse-
quently ^congeal first, may'be mixed with the liquid in' the' mid-
dle, work it^well for ten minutes or ''sto.'thep -'replace the cov-
er; take the'ice pot by the ears, and stir it back arid fortb for
quarter of an hour, then opeh the' moutd' a second time, and
stir the cream as before. 'Continue these operations alternate
ly until the cream or whatever it 'is tO :be frozen, is'perfectly
smooth, and free from lumps.
During the process, take care 'to 'tet'titit 'the 'wafer *which
will collect at the bdtt6ih of the pail, by meariaW 'the vent
peg; keep'the ice pressed close to thepot.
It is to tie served in'a mould; 'aftirha'viWg'riiceTy^ro^eb-fhe
cream, put'some of it'in, press it close to 'the ahape,<pnt'in
more, and press it close until the mouFd is: full, cover 'it.'Snd
set in a pail of fine ice, mixed with' palt,-' fOr one 'hOfir; Hben
take it out, wipe tlYe mould dry with "a dolhdipped in hot
'water,' then turn it into 'a deep plate, awdserve: quickly.
Wine Jell?.—Into a clean porcelain linedkettte put a quart
of water, add:to It a-pourid of crashed stigar.Jth'e 'white, and
; shells of two' eggs; When it is boiling' hot,: put to: it a; pint of
Madeira wine, and a' wineglass'of jmle brandy with the juice
of two lemons and a small -stick of ciriWamon, sKr the whole
well together, and having dissolved ari ouncfr arid a' half of isin-
glass or' gelatine, in a' little hot water/stir it m,: continue'to boil
gently, for half an hour or rii0re,4h'e'n 'having Spared off the
yellow rind of the lemOns, put them into' the jelly strainer, pOur
the jelly over, and let it drain slowly throogh. Shorild it not
be perfectly clear, make it hot and run if through a'second time,
and set it in a cool place.
'Calp's Feet 'Jelly.—Wash arid clean a sef of large feet, boil
them in eight quarts of water, until'reduced 't0 four, then
strain it, and set it to cool; when cold, take off every particle
of fat from the top, take up the jelly, leaving any sediment
that may be at the bottom; set it Over the fire again, and;when
it is dissolved, before it is hOt, add the whites of«x eggs beat-
en to a high froth, the juice of six lemons, arid a'pint' of Ma-
deria wine, sweeten it to taste, with fine white sugar, let it boil,


directions. Uft

(skimming it well,) until it is perfectly clear, put some of the
yellow skins of the lemons in the jelly bag, and strain the jelly
through; this gives a fine amber color; if it is not a good
color, strain it again; if not sufficiently firm a jelly, boil over
a gentle fire until it is so. A wineglass of pale brandy may be
added and a.stick of cinnamon.
To Make Simple Syrup.—Put half a pint of water to each
pound of sugar, when it is all,dissolved set it over a gentle
tire, let it boil for half an hour; when it is clear.and boiling
hot, spread a wetted napkin over a basin, pour the syrup in
and strain it through; flavor to taste.
Cream Candy.—To three pounds of loaf sugar put half a
pint of water, set it, over a,,slow fire for half an hour; then
add to. it. a tpaspoonful of gum arabic, dissolved, and a tea-
spoonful of vinegar. When boiled to candy, bright and
clear, take it off; flavor with vanilla, lemon, rose, or orange.
Rub the hands over, with a.bit of sweet butter, and pull the
candy between them until it is white; then stretch it out in
wide thin strips and cut it in lengths; or make it in rolls and
twist, or braid it
.
Common Twist.—To three pounds of common sugar put one
pint of water and boil it over a slow fire for half an hour, then
skim.it clear; continue to boil it until it is candy; try some
in a saucer. When boiled enough, take it off, rub the hands
with a little butter, take that which is cooled, and pull it as
you would molasses candy, until it is white, then twist or
braid it, and cut it in strips.
Molasses Candy (Tappy.)— Put a pint-of common molasses
in a stewpan, over a slow fire,, let it boil, stir it to prevent its
ruuaing oyer the top, or if necessary, take it off; when it has
boiled more than half an hour try it, by taking some in a
saucer; when cold, if it is brittle and hard, it is done; flavor
with lemon, sassafras, or vanilla, and pour it quarter or half
an inch deep in buttered tin pans. Shelled peanuts, (ground
nuts) or almonds may bo stirred into it, enough to make it
thick, or but a few.
Molasses candy may be made a light color by pulling it in
your hands, having first rubbed them over with a bit of
butter, to prevent the candy sticking to them, during the
i


DIRECTIONS.
119
Pine-Apple Preserve.—Twist off the top and bottom, and
pare off the rough outside of pine-apples; then weigh them
and cut them in slices, chips, or- quarters, or cut them in four
or six. and shape, each piece like a whole pine-apple; to each
pound of fruit put a teacup of water; put it in a preserving
kettle, cover it, and set it over the fire, aDd let them boil gen-
tly until they are tender and clear; then take them from the
water, by sticking a fork in the centre of each slice, or with a
skimmer, into a dish.
Put to the water white sugar, a pound for each pound of
fruit; stir it until it is all dissolved; then put in the pine-
apple, cover the kettle, and let them boil gently until trans-
parent throughout; when it is so, take it out, let it cool, and
put it in glass jars: let the syrnp boil or simmer gently until
it is thick and rich, and when nearly cool pour it over the
fruit. The next day secure the jars as before directed.
Pine-apple done in this way is a beautiful and delicious
preserve. »The usual manner of preserving it, by putting it
into the syrup without first boiling it, makes it little better
than sweetened leather.
Quince Jelly.—Quinces for jelly should not be quite ripe,
they should be a fine yellow, rub off the down from them, core
them and cut them small, put them in a preserving kettle with
a teacup of water for each pound, let them stew gently until
soft, without mashing, put them in a thin muslin bag with the
liquor, press them very slightly ; to each pint of the liquor put
a pound of sugar; stir it until it is all dissolved, then set it
over the fire and let it boil gently, until by cooling some on a
plate, you find it a good jelly, then turn it into pots or tum-
blers and when cold, secure as directed for jellies.
Quince and Apple Jelly.—Cut small and core an equal
weight of tart apples and quinces, put the quinces into a pre-
serving kettle, with water to cover them, cover and set it
over the fire until they are soft, then add the apples, let them
boil until they are almost a pulp, (there should be enough
water to cover them,) them put them into a jelly bag and strain
without pressing it; to each pint of the liquor put a pound of
white sugar, put it over the fire and let it boil gently, until by
trying some on a flat plate you find it a fine jelly; when cool,
put it in pots or tumblers, the next day cover as directed.
After making the best jelly, squeeze the juice from the pulp,
put a teacup of clean brown sugar to a pint of it, boil it, taking
off the scum as it rises; when it is a nice jelly put it in pots.
Citron.—Cut the citron in wedge-shapen slices from stem
to bud end, let the outside be nearly an inch thick, take
out the seed part and boil them with lemons, to make them


DIRECTIONS.
121
Barberries.—Preserve them the same as currants; or they
may be preserved in molasses. Pick them from the stems,
and put them into a jug or jar with molasses to cover them.
The acid soon destroys all taste of molasses. The small -win- -
ter or frost grape may be done in the same manner. .
Gooseberries Preserved.—Take the blossom from the end
and take off the stems; finish as directed for strawberries or
currants.
To Keep Red Gooseberries.—Pick gooseberries when fully
ripe, and for each quart, take quarter of a pound of sugar and
a gill of water, boil together until quite a syrup, then put in
the fruit and continue to boil gently for fifteen minutes; then
put them into small stone jars; when cold cover them close;
keep them for making tafts or pies.
Cubraxt Jelly without Cooking.—Press the juice from the
currants and strain it; to every pint put a pound of fine
white sugar, mix them together until the sugar is dissolved,;
then put it in jars, seal them and expose them to a hot sun',
for two or three days.
To Dry Plums.—Split ripe plums, take the stones from
them and lay them on plates or serves to dry in a warm oven
or hot sun; take them in at sunset and do not put them out
again until the sun will be upon them; turn them that they .
may be done evenly; when perfectly dry, pack them in jars:
or boxes, lined with paper, or keep them in bags; hang them.' "j - j
in an airy place. . ..' .:
To Preserve Pears.—Take small, rich, fair fruit, as soon «s i
'the pips are black, set them over the fire in a kettle, with'
water to cover them; let them simmer until they will yield tp
the pressure of the finger, then with a skimmer take, them
into cold water, pare them neatly, leaving on a little of the
stem, and the blossom end; pierce them at the blossom end
to the core, then make a syrup of a pound of sugar for each
pound of fruit; when it is boiling hot pour it over the pears,
and let it stand until the next day; when drain it off, make it
boiling hot and again pour it over; after a day or two put the
fruit in the syrup over the fire, and boil gently until it is
clear, then take it into the jars or spread it on dishes, boil the
syrup thick, then put it and the fruit in jars.
To Stew Pears.—Pare them and cut them in halves, if large, ,
or leave them whole, if small; put them in a stewpan with *
very little water, cover them and let them stew till tender, .'
then add a pint bowl of brown sugar to quarter of a peck of .t, ..,
pears, let them stew until the syrup is rich; a lemon boiled
with the pears and sliced thin when the sugar is put in, im-'


CONTENTS.
SOUP, making. &c
Oyster soap
Lobster soup
Green pea soap
Turtle soap
Boup maigre
Mock turtle soap
Green bean soup
Split pea soup
Fish soup
Chicken soup
Onion soap
Hare soup
Shin or beef soup
Beef H,.up
Beef broth
Beef broth, for sickness
Veal or lamb soup
Calf* head soup
Chicken broth
Veal broth
Vermicelli soup
Egg dumplings for soup
Egg balls for soup
Maccaroni soup
Mutton broth
Clam soup
Savoy soup
Stock for gravy soup
Vegetable soup
Browning for soups and gravies
FISH, remarks, &c.
Fry or broil flsh, properly
"" to broil
Ccdflsh, dried
Salt cod, stewed
Codfish cakes .
Cold boiled cod
Fresh cod
Codfish, fresh, to boil
""bi oiled
Fresh codfish cakes
Baked cod .
Haddock
Shad
"fried
"broiled
"baked
Sea bass
25
27
27
28
28
28
29
29
29
29
29
30
30
30
31
31
32
32
33
33
33
31
34
31
34
34
34
31
35
35
35
38
36
37
37
38
38
38
38
38
38
39
39
39
39
39
40
40
40
Black fish
""to fry
""stewed
Perch
Striped bass
Halibut
Salmon
"boiled
"broiled
"trout
"spiced
dried or smoked
w Duiitaw - . 42
smoked or dried.broiled 42
ciuuucu ur unec
A dish of salt salmon
Eels—To select, &c. .
"fricaseed
"fried
Mackerel, fresh \
"dried
"salt
„" "to dress
Trout
Pike or Tickerel
Herrings ]
"to boil, fresh'
To make chowder
SHELL FISH.&c.
Lobsters, to choose
"to boil
"buttered
"salad
Crabs, to choose
"to boil
Clams, soft shell
H " to boil
"" stewed
„," " fried
Clams, hard shell
,1 " to boil
stewed
"" fried
"L" fritters
Clam chowder
Oysters
-" fritters
"fried
"broiled
"roasted
"stewed with milk
40
40
41
41
41
41
41
41
42
42
42
42
43
43
43
43
43
. 43
44
44
44
44
44
44
44
45
45
45
46
46
46
46
46
47
47
47
47
47
48
48
48
48
48
49
49
49
48


124
CONTENTS.
Oyster pie
stewed -
KEATS; for buying and
dressing, &c-
Beef, to choose .
"tripe, to fry
"" fricaaeed
"liver .
"round, to stew
"heart baked or roasted
"kidneys
". hashed
"steaks
""fried
"and onion stew
"to roast
Veal
""to boil
M calf ■ head
"" " cheese
"stewed with vegetables
"chops
"hashed
"pie
"and potato pie
FOBS, HAMS, &c.; to choose
pork.
"spare rib
"saugage meat
Pig roasted
"baked
"to make a dish of the
harslet
Pork or pig, sauces to
serve with
To roast a loin
Pork ten ier loin
Pigs' feet soused
Pork hams to boil
"to boil a leg of
Pigs' cheek
Pork chops, steaks, &c.
"to fry or broil salt
"to broil
"ham, to fry
"" gravy
Ham and eggs, fried
Eggs poached with
fried ham
Pork and beans
Succotash
Beef salted or corned to boil
Cabbage to prepare
Parsnip stew
49
60
60
50
60
61
61
61
61
61
62
62
62
62
63
63
54
64
55
65
66
66
67
68
68
58
69
69
69
69
60
60
60
60
61
61
61
62
62
62
62
62
63
63
63
64
64
64
66
66
66
LAMB, to choose, &c:
"harslet hashed
"boiled, breast of
"stewed with peas
"broiling, to prepare a
quarter of .
Mat to a, remarks, &c.
"haunch
"shonlder
"boiled, breast of
"chop, fried
VENISON, to choose, 4c.
"steaks fried
"roasted
POTJLTBY, GAME, &c.
Roasting
Bi oiling
Chicken or fowl for boiling
"" roasting
"Btew or fricasee
"or fowl, to fry
"pie i .
"pot-pie
"salad
Tarkeys - -,
"roasted
"fricaseed
Goose, to choose
"to roast
Ducks, to choose
"canvass back
EGGS, OMLEiS, &c!
Eggs, to choose
"to boil
"poached in balls
Omlet an natural
Eggs scrambled or stimed
Omlet french
Smoked beef with egga
VEGETABLES,
Pota oes to boil
"mashed
"hashed
"sweet or Carolina
"" to bake
"" to roast
"" to boil
Turnips young
Ruta baga turnips
Squash summer
"winter
Sprouts and greens
Beets
Spinach
Peas green
Asparagus


Dawley's Ten-Penny Novels .--No. 1,
THE TWO RIVALS f
OR
MAN AND MONEY,
From the French
or
EMILE SOUVESTRE.
The very name of French novel may conjure up
ideas equally alarming with that of French cookery.
Whether we shall be regaled with " fillet of a fenny
inake," instead of fillet of sole; whether an oyster-fed
cat can be ingeniously made to represent rabbit; or,
a poodle nourished on sponge-cake transformed into
the similitude of pheasant. Admitting that much
French literature is, like saustge-rolls, light and dis-
appointing ; granting that Dumas is wild, Paul de Kock
licentious, and Sue too often prolific of horrors—it by
no means follows that the same soil which sends forth
bristle and brier, may not breed celandine and daisy.
PRICE, lO CENTS.
Sold by Booksellers and Newsdealers every«
where, or mailed postpaid, by
T. R. DAWLEY, Publisher,
13 & 15 PAEK BOW, H. Y.
-



Dawloy's Camp & Fireside Library.—No. 2.
MERCEDES;
OK,'
OUTIiAW'S CHILD.
Written Expre33ly for this Series.
The scenes of this strange story are laid in California, com-
mencing some years before the gold mines were discovered,
and brought down to the time "when mobs and murders were
as plentiful as golden slugs ;" when gamblers were reckoned
right and proper men, and gambling hells were the saloons of
fashion, and men of mind, manners and money amused them-
selves therein; when theatres outnumbered churches, and play
books, Bibles; when courtezans were the acknowledged lead-
ers of ton; when San Francisco rivalled her elder sisters, both
of the Old and New World, in her bowers of pleasure—for
here was the great nucleus of splendor and gratification of every
sens e. Fortunes were made in a single day. Men who had
made fortunes in the mines came here. What wonder, then,
if crime jostled crime in the streets. What wonder if fraud
throve in the mart of opulence, or that midnight brawls dis-
turbed the repose of the few who tried to be just.
Then arose the Vigilance Committee, taking judgment in-
to their own hands, when the quivering bodies of flagrant
offenders swung from the wide windows of the Committer
Rooms in Battery Street, an awful example of the dues of eviL
YHB PROMINENT CHARACTERS WHO FIGURE IN THIS STORY ARE-
URREQUADA, the Mountain Outlaw.
MERCEDES, his Lovely Daughter.
ANGELA, the Nun of Santa Rosa Mission.
HAROLD LUMAIN, the Mountain Adventurer.
LILIAN DAHL, the Courtezan.
HARRY GALTRIM and EVERHERT, the Gamblers.
CHARLOTTE VESPASIAN, the Woman of the Street,
and Murderess of Everhert.
THE ROBBERS OF THE MINES, &c, &c.
1. . . . n
T, R. DAWT.F.y, Publisher,
NEW YORK.


DAWLEY'S TENPENN1 NOVELS. TXs. 2.
DARE-DEVIL DICK;
OR,
THE CUE8E OF GOLD.
A STORY OF LAND AND SEA
This is a most singular story of a young
man who was cursed by the power of gold,—
having had an immense fortune placed to his
credit in a bank, by a mysterious individual
unknown to him; after which he became asso-
ciated with gamblers and bad men, by whom
be became involved in a duel—was wounded—
became a wanderer, was impressed into the
British Navy, where his career commences as
DAEE-DEVIL DICK—a dauntless sailor, and
one of the most daring, we might say reckless
fighting m&fl in the British Navy, through
whose means the "Santissima," a Spanish
corvette, was captured, loaded with an amount
of doubloons, mordores, and pieces of Eight
that would be astonishing even to the people
of our own day.
CONTENTS.
The Hero of the Village—The Storm—The Mysterious Stran-
ger—He departs—A Sadden Poitune—He becomes a Squire—A
(iambler—The Duel—The Escape—In Love—The Forgery—The
Officers of Justice—The Forger blows his own Brains out—Oar
Hero a Wanderer—Finds Himself on the Essex Coast—In the
Smugglers' Den—A Narrow Escape—Again in Trouble—Is im-
pressed into the Navy—Is dubbed "Dare Devil Dick"—In a
Storm—In Action—Sent Below—Sail ho!—A Chase—A Board-
ing Party—Becomes a Hero—Captures the Corvette—Returns
Home—Meets his old Love—A Fire and f»arrow Escape—The
Alliance, &c, &o.
Sold by Book frfleri «nd News dealers everywhere. PRICE, 10
Ceuts, pout-paid /( mail. T. R. DAWLET, Publl»hei, 13 Park Kow
I



HEADY.
No. 1.—Ballads of the Wai, Price, 10 Cents.
No. Ballads of the South, a fine Collection
of Rebel War SoDgs, never before published
outside of Dixie. Price, 10 Cents.
No. 3.—Ballads of Love, a rich Collection of
Love Songs. Price, 10 Cents,
MISCELLANEOUS SONG BOOKS.
The Red, White and Blue Songster, a collection oi
Patriotic Songs, old and new. Illuminated Cover-
Price, 10 Cents.
The Uncle Sam's Army Songster, a fine collection of
Comic, Patriotic and Sentimental Songs. Illuminated
Cover. Price, 10 Cents.
The American Union Songster, a collection of entirely
new Patriotic Songs. Illuminated Cover. Price, 10
Cents.
Songs of Love and Friendship, a beautiful voilectioo
of Songs of Sentiment. Price, 10 Cents.
T. R. DAWLEY, Publisher,
13 & 15 Park Row, W. Y.