IMAGE EVALUATION TEST TARGET (MT-3) ^.. 1/ /^^ 1.0 1.1 l£i|21 12.5 jjj ^^ ■■■ itt flU i2.2 12.0 1^ u M 11^^ niii^s i^B FhotograiJbic Sdmces Corporalton 23 WIST MAIN STREIT WnSTIR.N.Y. 145M (71«)t72-4S03 ;«. CIHM/ICMH Microfiche Series. CIHIVi/ICMH Collection de microfiches. Canadian Inatitute for Historical IMicroraproductions / Inatitut Canadian da microraproductiona hiatoriquaa Technical and Bibliographic Notaa/'Notaa tochniquaa at bibliographiquaa Tha Inatituta haa anamptad to obtain tha baat original copy availabia for filming. Faaturaa of thia copy which may ba bibliographically uniqua, which may altar any of tha imagaa in tha raproduction. or which may aignificantiv changa tha uauai mathod of filming, ara chacltad balow. □ Colourad covara/ Couvartura da couiaur r^ Covara damagad/ D D D D D Couvatura andommagAa Covara raatorad and/or laminatad/ Couvartura raatauria at/ou pailicuiia □ Ccvar titia miaaing/ La titra da couvartura manqua r~n Colourad mapa/ Cartaa gtographiquaa wi eoulaur Colourad ink (i.a. othar than blua or black)/ Encra da couiaur (i.a. autra qua blaua ou noira) □ Colourad plataa and/or illuatrationa/ Planer D Planchaa at/ou illuatrationa m\ couiaur Bound with othar matarial/ Rali4 avac d'autraa documanta Tight binding may cauaa ahadowa or dhtortion along intarior margin/ Laroliura tarria paut cauaar da i'ombra ou da la dlatorakMi la long da la marga intirlaura Blank laavaa addad during raatoration may appaar within tha taxt. Whanavar poaaibia. thaaa hava baan omittad from filming/ II aa paut qua cartainaa pagaa blanchaa ajoutiaa lora d'una raatauration apparaiaaant dana la taxta. mala, iorsqua cala itait poaaibia, caa pagaa n'ont paa «t« fiimiaa. Additional commanta:/ Commantairaa supplimantairaa: L'Inatitut a microfilm* la maillaur axamplaira qu'il l^i a 4ti poaaibia da aa procurer. Laa ditaiia da cat axamplaira qui sont paut-Atra uniquaa du point dik .'ua bibliographiqua. qui pauvant modifiar una imaga raproduita. ou qui pauvant axigar una modificatioti dana la mithoda normala da filmaga aont indiquAa ci-daaaoua. pn Colourad pagaa/ D kagaa da couiaur Pagaa damagad/ Pagaa andommagtea Pagaa raatorad and/oi Pagaa raataurAaa at/ou paliiculiaa Pagaa diacolourad. atainad or foxai Pagaa dicoloriaa, tachat^aa ou piqutea Pagaa datachad/ Pagaa ditach4aa Showthrough> Tranaparanca Quality of prir Quallt* inAgala da I'imoraaaion Includaa aupplamantary matarii Comprand du matirial auppMmantaira Only adition available/ Saula Mition diaponibia r-~\ Pagaa damaged/ pn Pagaa raatorad and/or laminated/ rri Pagaa diacolourad. atainad or foxed/ rn Pagaa datachad/ r^ Showthrough/ |~n Quality of print varif -: ^ pn Includaa aupplamentary material/ rn Only edition available/ Pagaa wholly or partially obacurad by errata aiipa. tiasuaa, etc., hava been refilmed to enaure tha beat poaaibia image/ Laa pagaa totaiament ou partieiiemant obacurciaa par un fauillet d'arrata. una palura, etc.. ont M filmiea A nouveau da fa^on A obtenir la meilleure imaga poaaibia. Thia item ia filmed at the reduction ratio checked below/ Ce document eat film* au taux da rAd'Jction indiqui ci-deaaoua. 10X 14X 18X 22X 28X 30X y 12X ItX aox 24X 28X 32X Th« copy film«d h«r« has bMn reproducsd thanks to tha genarosity of: SamiiMiry of Qutbtc Library L'axamplaira film* f ut raprbduit grAca i la g4n4rosit* da: Stminairt dt Quebec BibliothAqua Tha imagas appaaring hara ara tha bast quality posaibia conaldaring tha condition and laglblllty of ttia original copy and In kaaping with tha filming contract spacif Icatlona. Original copias In printad papar covers ara fllmad baginning with tha front eovar and anding on tha last paga with a printad or llluatratad impraa- slon, or tha back covar whan approprlata. All othar original copias ara fllmad baginning on tha first paga with a printad or llluatratad impraa- sion, and anding on tha laat paga with a prirtad or llluatratad imprasslon. Tha last racordad frama on aach microficha shall contain tha symbol — »> (moaning "CON- TINUED"). or tha symbol V (moaning "END"), whichavar applias. Maps, platas, charts, ate, may ha fllmad at diffarant reduction ratios. Thos'i too iarga to ba antiraly includad in ona axposur^ ara fllmad baginning in th« uppar laft hand corrar, laft to right and top to bottom, aa many framas aa raquirad. Tha following diagrama illuatrata tha method: Lea imagea sulvantaa ont «t« raproduitea avac la plua grand soln, compta tenu de la condition at do la nattet« de I'exemplaira film*, et en conformity avac lea condltlona du contrat de fllmaga. Lea axemplairea orlginaux dont la couvarture en papier eet ImprimAe aont filmte an commen9ant par la premier plat at en terminent soit par la darnlAre paga qui comporta une empreinte d'lmpreasion ou d'illuatration, soit par la second plat, eel jn le caa. Toua lea autrea axemplairea orlginaux aont fllmAa en commen^ant par la pramlAre paga qui comporta une empreinte d'lmpresaion ou d'illuatration et en terminent par la darnlAre page qui comporte une telle empreinte. Un dee symbolaa auivantt apperattra sur la darnlAre imege de chsquo microfiche, selon ie caa: la aymbola — »• signifie "A SUtVRE". le symbols y signifie "FIN". Les cartes, planches, tableaux, etc., peuvent *tre fllmia * des taux da iMuction diffirants. Loraqua la document eat trop grand pour itre rsproduit en un aaul cl{-:h«, ii est film* A partir da Tangle aup4rieur gauche, de geuche k droite, et de haut en baa, en prenent le noir.bre d'imagea nteassalra. Les diagrammes suivants illustrant la m*thoda. 1 2 3 1 2 3 4 5 6 1* [1 ' * «-fV' t'- ' 7 3^' Jilltpi .iiuiyi,iiii.iJi)|^i, ^tj^mm I y IjiliBPiMiijiiiuiiiiiui/ij. ui.ir (J^^v^i;;^ THE DOMINION HOME COg^«yOK, Several Hundred EiceDent Befi^ ^*^# SELECTED AND TRIED WITH OBBAT CABS, AND WITH A VIBW TO BE USED BT THOSE WHO BBOABD BOONOBfT, AKD COKTAIKIN nSFOBTAMT INFOBXATION ON THE ABBANOEMEMT AM: WEIX-OBDEBINO Or THE KITCHEN. THE WHOLE BASED Olf MANY YEARS OF EXP BY A THOROUGH HOUSEWIFE. ZXjTiXTS'rZlA.'Z'SD SfTTXia. EXJGI-RA.VTXa-GI-S. TORONTO: PUBLISHED BY ADAM MILLER, kSn FOB SALE BY ALL BOOESELLEBS. 1868. ■■ PREFACE, . ■,<■ The present work has been designed and written entirely with a view to practical utility, and for the information of tnose young Housekeepers who have not had the benefit of regular instructions in the affairs of the kitchen. My reason for attempting to compose such a work, may be explained in a few words. All the cookery books, both of- an old and new date, which I have been able to procure, appear to be written chiefly as remembrancers for professed cooks, or as guides in the extensive kitchen of the wealthy, where economy IS not supposed to be a matter of importance. The greater part of their recipes are consequently written on a principle of lavish expenditure, and refer to a great number of things that are never seen at the tables of the frugal and industrious. Ex* cellent, therefore, as many of these works are, they are gener- ally unsuitable for popular and practical use ; young or unex- perienced persons who have occasion to consult them upon emergencies, uniformly complain that they cannot understaiid them, and that, if they did, they could not afford to follow them as guides. It is with the humble hope of (at least in eonie measure) remedying these deficiencies that the present PRCFACC work !s presoated to the publio. It has, I have said, b^ oi designed ejcpressly for the use of housekeepers ^ho study simplicity and economy in the preparation of food, and who require explicit directions for their guidance. Every recipe^" every advice — every little piece of information^ is the result of person. I experlmce. I have 'set down nothing on trust, or merely because others have said it ; and in all parts have endeavored to write in so plain a manner — detailing one by one every step in the process of preparing the various dishes — that any inexpe- rienced person, I should think, could find no difficulty both ia comprehending the directions and acting upon them. It v% oiild have been very easy to extend the work to double or treble its present size, by adding a moss of miscellaneous recipes usually appended to works professing to inculcate do* inestic economy. But I judged it to be preferable to present an useful and cheap rather than a bulky work ; and as it is. I believe that nothing of the least consequence has been omitted It may not however be out of place here to announce ttial the authoress has in preparation a " Home Keceipt Book" which she designs to be a complete manual for all that relates to House cleaning — Dying — Repairing — Home made bever- ages — accidents— emergencies — the sick room — r% medies — and all the thousand and one things that the head of a family re- quires to know. INTRODUCTORY REMARKS. . Cookery is an art upoii which so much of our daily com fort and health depends, that it is of the highest importance that it be well performed. Every housewife may not be able to procure the finest kinds of food, but every one has it in her power to make the most of that which she does procure. By a certain degree of skill and attention, very humble fare may be dressed in such a manner that it will almost rival the most expensive dishes, in both savouriness and nutritiousness A good housewife suffers nothing to be lost or spoiled. Mere scraps which a careless individual would perhaps throw away, are put to a proper use, and, by means of certain auxiliary seasoning, brought to table in a new and attractive guise. Even if little or nothing be absolutely saved by these economical arrangements, the dressing of food in a tasteful manner is a point of some importance. When a dish has a slovenly appearance, is smoked, underdone, or prepared with rancid or unclean seasoning, both the eye and the appe- tite are offended, which is a serious evil in itself, independently of the injury which may possibly be done co the stomach of the eater. In every respect therefore, it is consistent with good judgment to prepare food for the table in the most tastefu] and agreeable 6 IIOHR OOOK BOOK. Another euentloJ point in cookery is aUetttion. Many por* Rurs think they have done all thut is necessary, whun they have fairly oominenued or set a-going any particular procens in cook- ing, they Bcem to imagine that they may sufoly leave a roast to roast by itself, or leave a pot with broth to boil by itsulf, and that they have only to go bank to the fire at a certain time, and that they will find the thing ready for dishing. Now, this kind of inattention is certain to spoil the best meat ever put to fire. Some processes require much less attention than others, but none can be properly performed if left long to itself. A good cook is pretty frequent in her visits to the fire to see how the operatiim of dressing is going on, and seize the prop- er moment in giving her assistance. A kitchen should always be well furnished; there is no neces- sity that it should be profusely so, but there should be a sufidoi- ency of every thing which can aid in producing the dishes pre- paring, with the success which is so essential to the gratifica- tion of the palate. A good workman cannot work well with bad tools, neither can good cooks do justice to their proficiency if they possess not the necessary utensils suitable to the various modes of cooking. And when this important point has been realized, cleaniiness in every article used should be scrupulously observed ; no utensil should be sufiered to be put away dirty, it not only injures the article itself materially, to say nothing of the impropriety of the habit, but prevents its readiness for use on any sudden occasion. No good cook or servant would be guilty of such an act; those who are, do so either from lazi- ness or want of system, or a nature naturally dirty ; if a very strong hint will not sufiice, it is of little use speaking out, for •t would be the result of a bad habit, that no talking in the world would cure. A servant who is inherently dirty or slovenly, should never bo retained, it is better and easier to change frequently until the mistress is suited, however unpleac sant frequent changes may prove, than Quixotically attempt BOMR COOK BOOK. 7 to cure a peraon of iliis dencv iption. Gleanlinem it the most esbential ingredient in the art of cooking, and at any personal sacrifice should be maintained in the kitchen. In furnishing a kitchen there should be everything likely to be required, but not one article more than is waited ; unne* cessary profusion creates a litter ; a deficiency too oflen sacri fices the perfection of a dish, there should be a suffioienoy and no more. The following arttoles, of which we hare giyen engrarings, are reqnisite, and may be procored at any firit-olass Housekeeper's For- ni^iing store. 1 IVqffle JFVimacfc— A Tery in^^ni- ous article, making four good-sized waffles with less labor than is required in making one with the ordinary iron. Waffle Furnace. 2 Chafing Di^ with alcohol lamp, to keep steaks hot, or to cook oysters, tenison, matf- ton, Ac, on the table- , 3 Lignumvitae Mortar and Pertte.— Th» adultera- tion of ground spices, makes this an important article where ^od spices are wanted. ^ ■(■^BVRPi^«i«m;miiiiii*,«,l«%iqHK' «'q^7^n||f'M i'iii»*iniiipi|||p|ippvppwniii .nv ' m'vm i . ipniiijiinfr"- ■"•!■ ■ 8 BOMB OOOX BOOK. 4 Whip C^um. — For making wh^^k }n«m syllabub, &o. 5 Kmfe^Uaning Madiine, — Bj the use of whidi fauTes need never be put in water, and are kept bright with less time or trouble than in the old fashioned waj. 6 Water Filter— Tor purifying cistern water for cook- ing or table use. J.., 7 Wire DUh Covers. — To cover meats, pastry, miUc, butter, &c, from dust^ flie^ &c., in the pantry or on the table. v'i 1 Wire J)i9h Covert, nollF. COOK BOOK. ft Jci Cream Freezer and MoiUda. 8 Patent Ice Cream Freezer* — By which Creams, Ices Ac, can be frozen fit for table oae in a yery few^ minutes. The forms are easily n^anaged 'nd now coming intcgOnerbl fa milyuao. 9 9 The Japanned Tin Boxes keep cake, bread. &c, perfectly freeh without the undesirable moisture of the stone jar. N.^ 1 It Tea and Coffee Caddict, 11 The Spice Boa?,-'ILa» six ec parate boxes that take out, so that whole or ground epicc^ may be kept nice and separate. 10 HOME OOOK BOOK. 13 12 French Julienne MUU-^lo cat into fio parings all kinds of vegietables for soup. 13 French Sutter Jbrcer.— There are 12 different forms to each, that givo an infinite variety to this decorative manner of sorvii^ butter. ;oo 14 Coffee Roaster. — To each pound of oofifee pu one table-spoonful of water. The coffee will thoroughly roast without being bumo<1. 15 Sauce Pan and Potato Steamer* IC Butter Pat in Case. — This gives the batter a handsome fonu and print at the same time. BOMB OOOE BOOK. 11 in 12 lite log flfee ffee 17 17 Soup Digester. — The great im- Sortance of this valuable utensil the Hgester not only to poor faniilies, but to the public in gcnerid, in producing a lai^er quantity of whotesoiQe and nou- rishing food, by a much clieftper me- thod than has ever been hitherto ob- tained, is a matter of such serious and interesting consideration, as cannot be too earnestly recommended to those who make eccaomy in the support of their families an object of their atten- Soup Digester. tion. The chief, and indeed the only thing necessary to be done, is to direct a proper mode of using it to most advantage ; and this mode is both simple and easy. Care must be taken in filling the digester, to leave room enough for the steam to Eass ofif through the valve at the top of the cover. This may be done y filling the digester only three parts full of water and bruised bones or meat, which it is to be noticed are all to be put in together. It must then be placed near a slow fire, so as only to simmer ^more heat injures the quality,) and this it must do for the space of eight or ten hours. After this has been done, the soup is to be strained through a hair sieve or cullender, in order to separate any bits of bones. The soup is then to be put into the digester again, and after whatever vegetables, spices, &c., are thought necessary are added, the whole is to be well boiled together for an hour or two, and it will be then fit for immediate use. In putting on the lid of the digester, take care that a mark, thus (X) on the Ud, is opposite to a similar one on the digester. The digester may also be obtained to contain from four quarts to ten gallons. There are also saucepan ana stewp&n digesters to hold from one to eight quarts. 18 Roasting Screen and Joel.— The screen adapted to the ranges and cooking stoves i use. The jack is wound up and runs so the meat constantly turning till cooked. 12 nOMK COOK BOOK. 19 Chset or Upright Refrigerau/r The door on the side insures venti* lation, and the closet form is moat oonvcnient to arrange dishes. 20 Fish Scissors.— YoT cutting and trimming fish. 21 French Bake Pan.— Of wrought iron, to pal fire or embers on the cover if needful. 22 Paient Ice Breaker. — To break ice for table use, and for making ice cieam. 23 Cheese Toaster.-- To make Welsh Rarebit; with double bottom for hot water« \H 'au/r renti- moBt ish. > pat er.— use, m. BOMR COOK BOOK. 18 24 24 Charlotte Ruaa Pan«d--OvaI shape, and nfoo to bake any other kind of cake. 25 25 fV*A Kettle.- With itrainer, to boil fish and take it out whole. Fiah KettU$, variout §ite». 20 26 Drench Basting 5j)oon«.--Decp and with side handles. 27 Russia Iron Roll, or Corn Cake Ptn,— Giyes a handsome bruwn soft under-crust. 28 Bnamdled Preserving Pan, — Fop bwoo* meats, jellies, marmuladc, &c. 29 »t( 29 French Milk Sauce Pans.—To boll milk, cook custards, &c., without boiling over, by an arrangement of Tahes in the lid. u HOMB OCOK BOOK. 10 30 Copper Cake fbrm.— To bake cako Tor 31 Soap Stone Griddle —To bake cnkcs with out grease or smell. 32 Marble Slab, and Marble RcUing Pin. — Pastry made with these is light and Haky, from its being cold. 33 Gravy Strainer, 34 Sotip Strainer, Copper Stew Pan, — Turned inside. 86 36 Egg Coddler. — To cook eggs on the breakfa&t table. UJMK CX)OJL BOOK. Id 37 i for irith Pin. ide. Lfast 37 YTin^ Cboter.— For eodiog boti es of rine, && 38 /eUj^ » >. 46 F)rench Decorating- Knife. — To make flowers of carrots, turnips, beets, &c. 47 48 47 B-ench Chop Knife. — Heavy, to cut through small bones. ,, I . 48 Erench Saw Knife. — To cut ham, cot ,mi-mM>MmMr*'^^ through bones, joints, &c 49 50 51 48 Boning Knife, — ^To bone turkey, ham, beef, &c 49 Beefsteak Pounder. — To make steak ten- der, and potato masher on the other end. 50 Beefsteak Tonga. — To turn a steak, to avoid puncturing holes with a fork, which lets the juice escape. Oval Pot, — For boiling ham^ coruo J beef &c itriflMBr^JtlirMavtiH mil HOME COOK BOCK. w Porcelain Lemon Smieezer, — To presenre th« fine oil of the lemun that is usu&llj absorbed h? the wooden squeezer. 53 53 Fanaj Patty Pans. — For baking oma mental tea cakes. : tcn- f&o 64 Oval Omelet Pan, 65 £6 57 65 Boxwood Scnib-bnish, — To clean beau tifnlly unpainted wood, table tops, meat and pastry boards. 5G Fry Pan. 57 Vegetable Slicer, — To slice potatoes, to fry and fricasce, green corn from the cob, cu- cumbers yegetaUes for soup, cabbage, dried beef, &c. 58 Felt Jelly Pas- — 1& seamless and strains jelly hand somcly. BOMB COOK BOOK. 50 Wooden Bread Dvugh and Scrapa For mixing bread. 60 Reyolying Enamelled Gridiron witk fluted iMuni to conyoy the grayy to the cup. 61 Ice mallet with pick that slidea into the handle. 62 Wire com popper, a half tea cup full of dry pop com will M the popper by being agit ated oyer the fire. 63 Water cooler, filled in with charcoal, preservea ihe ice and keeps water icy cold. — The water is kept cooler than the atmosphere without ice. 64 Sardine opener, to open tin boxes of bar* dines, presenred meats, preserres &o. 65 Double wire oyster gridiron to broil ojstcrs, chops cutlets, steaks, toast bread &e. J HOME OOOK BOOK. IV ipa 60 67 I ip. into I of rve« ' is Af* C6 Wire pea or Tegetable ooiler, for peas, beana rrains ^U^^k <^ce, boiU dry and wlien taken out no grains ani ^3LW<^mW 67 Tea BoUer.^The leaves are put into the ball and then the ball into the tea pot, the tea steeps without having the leaves poured into the cup. 68 68 Ftat egg^hip.'^Tkd best shape and easily cleaoea. Egg JVhip, various pattenu. 69 70 69 Pudding Moidd^—'Who likes boiled pudding? can have it dry and light if cooked in one of these moulds. 70 French Ovtd Meat Pie JfowW.— Ojwna at one end. 7 1 Pastry Cutter, — ^Various patterns. 72 Jelly or Blanc Mange Blottui- lee Cream and Jell$ Mould 20 BOHX COOK BOOK, 73 ^ 73 Plaied Flnh Carver and fbrAr.--Cfefii ^nak an egg iucaclicnp and cub mcrse the whole in hot water. Egg Potuthar, 77 77 French Sugar Scoop, BOMB COOK BOOK. SI 78 Farina Boiler DomWa— Place water in the out* er boiler and cook the farina, custard, com sUrch imlk, AC., in the inner one. 79 Meal Safe.— To proteof UkxI t'win >ce, inficcts, &c. mice iif.at Safe, of utood and wire. 23 HOMK COOK BOOK. MARKETING : AND ON THE CHOICE OF VARIOUS ARTICLES OF DIET To Choose Beef. — Good ox beef hoB an open grain, and yields easilj to the pressure of the finger ; it is smooth and juicy, of a rich carnation* colour in the lean, and the fat is of a fine cream-colour ; rich without being oily, firm without being hard. It is small in the bone, and full in the flesh. Mutton. — In choosing mutton select that which is of a rich red col- our, close in the grain and of a silky texture, juicy and lively in appear- ance, and whitish in the fat, but not shiny and tallowy. The flesh should pinch tender, and rise again when dented I^mb. — Observe the neck vein in the fore quarter, which should be oi' an azure-biue to denote quality and sweetness. The flesh should be light-coloured and juicy, the fat white and nch, the bones thin and smalL Lamb should be dressed while perfectly fresh or the flavor will be de- stroyed. Venison. — Pass a knife along the bones of the haunches and shoul- ders ; if it smell sweet, the meat is new and good ; if tainted, the fleshy parts of the sides will look discoloured, and the darker in proportion to its staleness. The clefts of the hoofs of young venison are close and smooth. Veal. — The lean of good, well-fed veal, is white, smooth, and juicy ; the fat is white, firm, and abundant. The flesh of a bull-calf is firmer and ef a deeper colour than that of a cow-calf, and the fat is harder ; they are equally good for eating, if young and well fed. It is easy to tell whether veal be newly killed, or stale, by its general appearance, as the cdour changes quickly, particularly under the kidney and the flaps of the breast The flesh of stale-killed veal feels moist and clammy, the joints flabby and pliable, and it has a faint, musty smell. Pork. — If young and well-fed, the lean is easily broken between the fingers, and the skin indented if nipped with the nail ; the fat is white and waxj"^, and the rind thin and clean. Stale-killed pork is easily de- tected by the skin looking dark on the top, and clammy between the creases of the legs and shoulders, and by its strong-tainted smell. Ham and Bacon. — Run a knife along the bone of a ham ; if it come out clean, and have a savoiy flavor, the ham is good ; if smeared and dulled, it is spoiled either by taint or rust. Hocks and gammons of bacon may be proved in the same way. Good bacon is red in the lean an*' the f£ft is white, firm, and pulpy ; the rind is fine and thin. If ii b# ohcathed with yellow, it is rusty and unfit for use. HOME COOK BOOK. 28 Puultt%r--Iix selecting poultry choose those thai are full grown, but Dot old. When youhg and fresh-killed tho eires are full and bright, the joints neither Htifif nor flabby ; the skin uiin and tender, so that it may be easily torn with a pin ; the breast-bone is pliable, yielding easi' ly to pressure. Fowls, if young, have a hard close yent. and the legs and comb are smooth. A goose, if young, has but few hairs, a yellow bill and is limber>focted. Ducks, when fat, are hard and thick un the belly , if young and good they are limber-footed. Eggs, — Put your toi^ue to the larger end ; if it feel warm, the egg is fresh ; or put the e^ into a pan of cold water ; if perfectly fresh it will smk immediately, and so in proportion to its freshness ; a rotten egg will float on the top of the water. Butter. — The only way to try butter is by the smell and taste; never trust to its external appearance. Do not buy that wluch is speckled with pinky spots, nor that which has a milky appearance ; such butter has not been well washed from the butter-milk, and will quickly torn ■our 01 lose its flavor. I^sh. — The best are thick and firm. When fresh they have stiff flns, bright scales, red gills, and eyes full and bright. Freshness is best indicated by the smelL In proportion to the time they have been out of the water are they soft and flabby, the fins pliable, the scales dim, the gills dark, and the eyes sunken. Cod should be firm, white, clear, and transparent. Salmon, mackerel, herrings, &c., are chosen by their brightness and brilliancy of colour. Shell-fish, such as lobsters, and crabs, can only be chosen by the smell, and by opening them at the joint to discover whether or not they are well filled, for they sometimes feel heavy through being charged with water. If a lobster be fresh, the tail will be stiff, and spring back sharply if pulled up. A cock lobster may be known by the narrowness of the back part of his tail and the stiffness of the two uppermost fins within it, while those of the hen are soft, and the back of her tail is broader IMPORTANT HINTS TO COOKS, ^ Which they will not regret following with attention. Let there be a place for every article, and when not in use let erery article be in its place. Keep eveiy utensil clean and ready for immediate use. Keep your meat in a cool dry place, your fish on ice, and your veg> etables on a stone floor five from air. Cut yoi-ir soap when it comes in, and let it dry slowly. Keep your sweet herbs in paper bags, each bag containing only one description of herb. They should be dried in the wind and net in the sun, and when ordered in a receipt should be cautiously used, as a (treponderance in any seasoning spoils it. - ••-!* wmm ^4 nOMX coos BOOK. I When oranges or lemons are nsed for juice, chop down the peel, pQ( them in small pots and tie them down for use. . Apples. — In choosing apples, he guided by the weight ; the heaviest are the best, and those should always be selected which, on bein« f>rps8ed by the thumb, yield with a slight crackling noi^e. Pivfer arge apples to small, for waste is saved in peeling and ocrir.g. Apples should be kept on dry straw in a dry place, and pears hung up by the stalk. Batter for fish, meat, fritters, &c. — Prepare it with fine flour, salt, n little oil, beer, vinegar, or white wine, and the whites of eggs beaten up ', when of a proper thickness, about the size of a nutmeg, it will drop out of the spoon at once. Fry in oil or hog's lard. Carrots, if young, need only be wiped when boiled — if old thej must be scraped before boiling. Slice them into a dish, and pour ovei them melted butter. Catilifloj}ers. — Cut oiF the stalks, but leave a little of the green on , boil m spring water with a little salt in it : they must not boU too fast. Celery. — Very little is sufficient for soups, as the flavor is very pre- dominating. It should be particularly cleanly washed and curled when sent to table. To curl celery, wxish well, and take otf the outside stalks, cut it to a proper length, split each stalk into three or four di- visions with % large needle, then place the head of celery in spring water with the root uppermost, and let it remain for four or five houi-s — it may then be tastefully arranged on the dish. Ga}ne may often b^ rnade fit for eating when it seems spoiled, by clraning it and washing; with vinegar and water. Birds that are no* likely to keep, should be drawn, cropped, and picked, then wash in two or ihree waters, and rub them with salt ; have in readiness a large saucepan of boiling water, and plunge them into it one by one, drawing them up and down by the legs, «•. ♦hat the water may pass through them. Let them stay for five or su jainutes, then hang them up in a cold place ; when they are completely drained, well salt and pepper the insides, and thoroughly wash them before roasting. Suet, may be kept a year, thus : choose the firmest and most free from skin or veins, remove all traces of these, put the suet in a sauce- pan at some distance from the fire, and let it melt gradually ; when melted, pour it into a pan of cold spring water ; when hard, wipe it dry, fold it in white paper, put in a Imen bag, and keep it in a ccol drv place ; when used, it must be scraped, and will make an excellent crust with or without butter. Toni^e, which has been dried, should be soaked in water three or four hours, one which has not been dried will require little soaking j ' put it in cold water, and boil gently till tender. / In furnishing utensils for cooking, it is advisable to purchase iroti saucepans ; although they ai'e more expensive at first, with care they will last a lifetime. The lids should fit close but easy. All saucepans, dish-covers, and spoons, with the dripping>pan and ladle, should be washed in hot water immediately they are duuo with, 'f k. m \ — » -^^ -'3r>. I MJHIMIIMIM »>)n)n ••••IWIW" ■vwMMiMMnnp ■> w ii i i Bifwwipy*l'P< it n 'g n 'I J 'f ijr IIOMK COOK BOOK. / '25 they should then bo turned down to drain, and afterwards wiped per- fectly dry. The lids should be cj»r< fully washed, as the dirt lodges in the crevices, which, if not ro^noved every day, will soon form a ha: cnist of black grease very diificmlt to remove. The best thing to clean bright tin with is oil and rottenstofie. This roraoves all kinds of stain. They should be polished oflf with clean soft waeh-leather. The blades of the knives and the prongs of the forks should be dip- ped into hot water as soon as they are removed from the dinner-table, and then wiped dry on a clean cloth ; they are thus far easier to clean They must then bo rubbed on a board with bath-brick, and the prongs of the fork must be cleaned with a l)it of leather put round a stick of wood. After they are clean and bright they should be wiped free from dust, and the handles should be passed through a damp cloth, and then wiped dry. Pudding-cloths require only to be well washed out in the water in which the pudding has been boiled, and afterwards rinsed in clean hot ♦rater, and hung up to dry. It is a good plan to have an eyelet-hole m the corner, through which the string may be passed after using ; it lis then always ready when wanted. After washing the plates and dishes, which require very hot water, and after rinsing in cold, if you have not a plate-rack, turn them down to drain ; if they require wiping, use a clean soft cloth for the purpose^ and rub them quite bright and shining. Nothing is more offensive than to handle a plate that looks dull, and feels sticky to the hand. When commencing to cook your dinner, you will save 'nuch time and labor by placing all the things likely to be wanted on the diTSser or table ; at the same time it is not well to accumulate too many arti- cles ; thei-efore clear as you go on. You will thus avoid confusion, and always have a clear k'tchen. Tlie [ilates and dishes should be placed in a screen or on a footman before the lire as soon as the cooking begins. Hot plates are indis pensable to the enjo » ment of a good dinner. The fire should be made up in good time, and the saucepans for pud diiigs and vegetables shoull be set on early. A good housewife always take care to have plenty of hot water. Cold water cracks hot iron infallibly. In the receipts through this book, though the quantities may be ac curately directed as possible, yet much must be left to the discretioD of the person who uses them. Tlie dilFerent tastes of people require more or less of the flavor of spices, salt, butter, &c which can never be ordered by general rules , and if the cook has not a good taste, not all the ingredients which nature and art can furnish, will give exquisite flavor to her dislieS, the proper articles should be at baud, and she must proportion them until the true zest be obtained. ■ 2G nOl^ OOOK BOOK. DIRECTIONS FOR CARVliVG. As the manner in which joints, and other provisions, are carred^ makes a material difference in the consumption and comfort of a family, it becomes highly important to those who study economy and good oraer in their domestic aiTangements, to practise the art. We therefore re- commend them to study the rules we purpose laying down, and which we commence with directions for earring fish. Our papers upon this subject will be accompanied with excellent illustratioiis. It must be remembered that in carving more depends upon skill than on strength ; that the carving-knMe should be light, jxid of moderate size, with a keen edge ; and that the dish should be so placed as to give the operar tor complete command over the joint. Fish. Fish is served with a fish-slice, and reqmres very little carving, care being required, however, not to break the flakes, which, froiA their size, add much to the beauty of cod and salmon. ' Serve part of the roe, milt, or liver, to each person. The heads of carp, part of those of cod and salmon, are likewise considered delicacies. Mackerel Should be deprived of the head and tail by passing the slice across in the direction of lines 1 and 2 j they should thefl be divided dovra the back, so as to assist each per** son to a side ; but if less is requir- ed, the thicket- end should be given, as it is more esteemed. If the roe is asked for, it will be found between 1 and 2. Cod's Head and Shoulders, Pass the fish-slice or knife from 1 to 6 down to the bone ; then help pieces from between 1 — 2. and 3-4, and with each slice give a piece of the sound, which lies under the back-bone, and is _ _ ^ ^ procured by passinp; the knife in the direction 4— 5.~'There are many delicate parts about the liead, par- ticularly the oyster which is the cheek, below the eye : and a great deal of the ieliy kind, which lies about the javvg. The tonirtie and pal- ate are considered delicacies, and are obtained by passinjr the slice or Q spoon into the mouth « nOMR OOOK BOOK. «f ■e- 3h lis be ^; a ra Salmon, Give b portion of the back and belly to each person, or as desir* ed. If a whole salmon is served remember that the choice parts are next the head, the thin part is the next best, and the tail least esteemed. Itfake an incision along the back 9 to 10, and another from 1 to 2, and 3 to 4 ; cut the thickest part, between 10 — 2, for the lean, and 7—8 for the fat When the fish is very thick, do not help too near the bone, as the flavor and colour are not so good. EelsKre usually cut into pieces about three inches longj aD4 tha tluckest part being most esteemed, should be given first. .d ss DIRECTIONS FOR CARVING JOINTS. In assisting the more fleshy Joints, such as beef, leg, or saddle of mut ion, and fillet of veal, cut thin, smooth, and neat slices : taking care to pass the knife through to the bones of beef and mutton. The caiTcr would be saved much trouble, if the Joints of carcass pieces of mutton, lamb, and veal, were divided by the butcher previous to cooking. If the whole of the meat belonging to each bone should be too thick, a slice may be taken off from between every two bones. In assisting some boiled joints, as aitch-bone or round of beef, remove and lay aside a thick Rlice from the top, before you begin to serve. Edge or Aitch-bone of Beef . Cut off a slice three-quarters of an inch thick, from the upper part from 1 to 2 ; then help in long thin slices. The Eoft marrow-like fat lies below 3, at the back: the firm fiit is to be cut in thin hori- zontal slices at 4. Before sending to table, the wooden skowcn should be removed. 28 HOME COOK £00K. Part of a Sirloin of Btff, There are tvro modes of helpuig this joint ; either by carving long thin slices from 3 to 4, and assist- ing a portion of the marrowy fat, which is fouiid underneath tho ribs, to each person ; or. by cut- ting thicker slices in tho direction 1 to 2. When sent to table th* joint should be laid down on the dish with the surface 2 uppermost. Ribs of Beef are carved similar to the sirloin, commencing at tlie thin end of the joint, and cutting long slices, so as to assist fat and lear. at thr, same time. Round or Buttock of Beef — Remove the upper surface in the same manner as for an aitch-bone of beef, carve thin horizontal slices of fat and lean, as evenly as possible. It requires a sharp knife and steady hand to carve it well. . Brisket of Beef must be carved in the direction 1 and 2, quite down to the bone, after cutting off t.e outside, which should be about three-quarters of an inch thick. Shoulder of Mutton First cut down to the bone, in the direction of the 1 ne 1, and assist thin slices of lean from each side of tho incision. The best fat is found at 2, and should be cut in thin slices in tho direo* tion of that line. Several deli- cate slices may bo cut on either side of the line 3, and there are some nice bits on the under side, especially near the shank, and the 4ap. Some carye this joint by cutting long slices from the knuckle to the bror ■ end, which is, in fact, an extension of line 3 j it is not an economical woy. nOMB COOK Booir. 29 •^i Leg of Mutton, Wether mutton is esteemed most, and may be known by r lump of fat at the edge of the broadest part, as at V. The finest slices are to Vk; obtained from the centre, by cutting in the direction 1 to 2 ; and some yery good cuts may be got off the broad end from 5 to 6. Some persons prefer the knuckle, which, though tender, is dry ; the question should therefore be asked. By turning over the leg some excellent slices may be procured, especially when it is cold, by cutting lengthways, the same as earring venison. The cramp-boue is another delicacy, and is obtained by cutting down to the thigh-bone at 4, and passing the knife under it in a semi -circular direction to 3. Ihe fat lies chiefly on the ridge 5. When sent to table, it should have a frill of paper or a knitted ornament round the knuckle ; and if boiled, should lie on the dish as represented above, but should be turned over if roasted. Haunch of Mutton consists of the leg and part of the loin, cut so as to resemble a haunch of venison, and is to be carved in the same manner. Saddle or Chine of Mutton. — This is an excellent and elegant joint and should be carved in long thin smooth slices from the tail to the end, commencing close to the back-bone — a portion of fat being assisted with each slice, which must be taken from the sides. It is carved on both sides of the bac<-bone. Some carvers make an incision close to the back-bone throughout its length, and cut slices crossways from thence. If sent to table with the tail on, it may be removed by cut ting between the joint. Loin of Mutton is easily carved, as the bones are divided at the joints* AJegin at the narrow end, and ta e off the chops ; some slices of meat may be obtained between the bones, when the joints are cut through. Fore Quarter of Lamb, First separate the shouldcT from the breast by passing th« knife in the direction 3, 4. and 5. The body should be divided by an incision, as in 1, 2, so as to se- parate the ribs from the gristly part, and either may be assisted by cutting in "the dii'octi'^n 6, 7 Ihe shoulder is to be carved the same as mutton. 80 7J0ME COOS BOOK. A Loin of Lnmb Leg of Lamb, and Shoulder of Lamb must be saryed in the same manner as mutton, for which see directions. Haunch of Venison. Fii*8t cut it across down to tha bone in the line 1, 3, 2, then turn the dish with the end 4 towards you, put in the point of the knife at 3, and cut it down as deep as possible in the^rcction 3 — 4 after which, continue to cut slices paral- lel to 3—4 on the right and left of the line. The best slices are on the left of the line 3 — 4, supposing 4 to be towards you ; and ^he fattest slices are to be found between 4 and 2. Loin of Veal, should be jointed previous to being sent to tablck when the divisions should be separated with the carving-knife, and a Sortion of the kidney and the fat which surrounds it, given with each iTlsion. A BTeast of Veal Roasted^ should be divided into parts by an incision in the direction \-—2, then divide the brisket, or gristly part, jnto convenient pieces, as 3 — 4, 5 — 6, and the ribs also, as 7 — 8. The sweetbixad, 9, may be divided into portions, or assist- ed whole j it is more economical ^^^ howevei", to make a side dish of it. ' r c I g A Faiet of Veal, is carved in a similar manner tc a round of beef, in thin and smooth slices, oif the top; some persons like the outside, there- fore ask the question. For the BtuflBng, cut deep into the flap between 1 — 2, and help a portion of it to e»ch person. .M fi IIOMB OOOK BOOIC. Knuckle of Vealf z\ is to be carved in the direvjtion 1 — 2i The most delicate fat lies about th« pait 4, and if cut in the line 3-4, tho two bones, between which the mar Towy fat lies, will be divided. A Roasted Pig, The pig is seWoni sent to table whole, but is divided by the cook, and served up as repit?sented in the accompanying illustration. First divide the shoulder from the body on one side, and then the leg in the same manner ; separate tho ribs into convenient portions, and assist a little stuffing and gravy with each. If the Iiead has not been divided, it must be done, and the brains laken out and mixed with the gravy and stuffing. The trian- gular piece of the neck is the most delcate part of the pig, the ribs thi next best, and the ear is also regarded as a delicacy Leg of Pork whether boiled or roasted, is carved the same. Commence about mid' way, between the knuckle and the thick end, and cut thin decf slices from either side of the' line 1 to 2. For the seasoning in the roast leg, look under the skin at the thick end. Hand of Pork.— Cnt thm slices either across near the knuckle oi from the blade-bone, the same as for a shoulder of mutton. Loin of Pork is to be carved in the same manner as a loin :f mutton A f^pare Rib of Pork is carved by cutting slices from the flcsliy part, after with the bones should be disjointed and eeipurated. 82 BOME OOOK BOOK. « Htm may be carved in three ^nyn firstly, by cutting lonp: dclicat* slices through the thick fat In the direction 1 — 2, down tc the bone ; secondly, by insertr ing the point of the ca^^'ing- _ - — ^-r^-**'-^ knife in the circle in the mid- 7msrm^^:m--r--^'^>r^f^--r---^- ^le^ taking out a piece as 3, and by cutting thin circular slices, thus enlarge the hole gradually, which keeps the meat moist ; and thirdly, which is the most economical way, by commencing at the hock end 4 — 5, and proceeding onwards. When used for pies, the meat should be cut from the under side, after toking off a thick slice. It should be sent to table with a frill of white paper or a knitted ornament on the knuckle. IlalJ a Caffv Head Boiled should be cut in thin slices from 1 to 2, the knife passing down to the bone. The best part in the head is the throat svN-eet- bread, which is situated at the thick part of the neck 3, and should be carved in slices from 3 to 4, and helped with the otlier — part. If the eye is wished for, force the pjint of the carving-knife down on one side to the bottom ol the socket, and cut it quite round. The palate or roof of the mouth is esiiecmed a great delicacy ; and some fine lean will be found on the lower jaw, and nice gristly fat about the ear. The brains and tongue are generally sent to table on a separate dish j the centre slice of the tongue is considei-ed the best. A Tongue should be cut across, nearly through the middle, at the line 1, and thin slices taken from each side ; a portion of the fat which is situated at the root of the toague, be^ng assisted wit> HOME 0()0K BOOK. 83 POULTRY AND GAME. All poultry should be well picked, every plug, or fctab, remoyod^ and the bird carefully and nicely singed with white fjaper. In drawing poultry, or game, care ahould be taken not to break the gall-bladder •— oa it would spoil the flavor of the bird by imparting a bitter tasto to it, that no washing or any process could remove— nor the gut joininff the dzzard, otherwise the inside would be gritty. ObaerocUiom on Carving.— Iho carving-knife for poultry and game i« smaller and lighter than that for meat; the point is more peaked, and the handle longer. In cutting up wild-fowl, duck, goose, or turkey, more prime places may be obtamed by carving slices from pinion to pinion without mak- ing wmgs, which is a material advantage in distributing the bird when the party is large. A ooosx • i Turn the neck towards you, and cut two or 'three long slicei on each side of the breast, in the lines 1 — 2, quite to the bone. Then remove the leg by turning the goose on one side, putting the fork through the small end of the leg-bone, and pressing it close to thu body, which, when the knife is entered at 4. raises the joint ; the knife is then to be passed under the leg, in the duvction 4 — 5. If the leg hangs to the carcass at the joint 5, turn it back with the fork, and it will readily separate if young, but will require some strength if old. Take the wing off by putting the fork into the small end of the pinion, and press it close to the body ; divide the joint at 3 with the knife, c^irrying it along as far as 4. When the leg and wmg on one side are taken oif, remove those on the other side. To get at the stuffing, the apron must be removed by cutting in the line 6, 5, 7, and then take off the merry-thoi^ht in the line 8, 9. The neck-bon^s are next to be separated as in a fowl, and all other parts divided the same. The best parts are the breast slices ; the fleshy part of the wing, which may be divided from the pinion ; the thigh-bone, which may be easily divided in the joint from the leg-bone ; the pinion ; and next, the side-bone. The rump is a nice piece to those who lile it ; and the car^ cass is preferred by some to other parts. When assisting the stuffing, extract it with a spoon from the body through the aperture caused by removing the tpron ; mix it with the gravy, which should first be poured from the boat into the body of tb: goose^ before any one is helped* M nOME COOK BOOK* TURKBT. If tho turkey Is to te boiled, cut the first Joint of the legs off; pasn the middle finger into the insiuo, raiBo tho 8kin of the legt and put them under tho apron of tho bird. Put a skewer into the joint of the wing and tho middle Joint of tho leg, and run it through tho body and . the other leg and wing. The liver and gizzard must be put in the pinions, care being taken to open and previously remove the contents of the latter ; the gall bladder must also bo detached from the liver. Then turn the small end of the pinion on the back, and tie a packthraad over the ends of the legs to keep them in their places. If the turkey is to be roasted, leave the legs on, put a skewer in tho joint of the wing, tuck the legs close up, and put the skewer through the middle of the legs and body ; on the other side pat another skewer in at the small part of the leg. Put it closo on the outside of the sides- man, and push the skewer througli, and the same on the other side. Put the liver and gizzard between the pinions, and turn the point of the pinion on the back. Then put, close above the pinion", another skewer through the body of the bird. Carving. — The finest parts of a turkey are the breast, neck bones, and wings ; the latter will boar some deUcate slices being remov- ed. After the four quarters aro severed, the thighs must be divi- ded from the drum-sticks, which being tough, should be reserved )till the last. It is customary not tu cut up more than the breast| but if any more is required, to take oil* one of the winga j a tliiu shco of the force-meat, which is under the breast, should be given to e&ch person, cutting in the direction from the rump to the neck. FOWLS Fowls must be picked very clean and the neck cut off close to the back. Take out the crop, and, with the middle finger, loosen the liver and other parts. Out off the vent, draw it clean, and beat the breast bone flat with a rolling-pin. If the fowl is to be boiled^ cut off the nails of the feet, and tuck them down close to the legs. Put your finger into the inside, and raise the «kin of the legs ; then cut a hole in the top of the skin, and put the legs dndor. Put a skewer in the fii-st joint of the pinion, and bring tho middle of the leg close to it ; put the skewer through the middle of the leg, »jid through the body, and then do the same on the other side. Open the gizzard, remove the contents, and wash well j remove thfl HOMK COOK BOOK. M T*2-i.,^X m 10 10 Boiled Fowl gall-bladder from the liver. Put tho gizzard and the liver in the pinions, turn tho points on tho back, and tic a string over tho tops of the Icf^s, to keep them in their proper places. If tho fowl is to be roasted, put a skevrer in tho first joint of (ho pinion, and bring the mid* die of the leg close to it. Put the skewer through tho middle of the leg, and through the body, and do the same on the other side. Put another skewer in the small of the leg, and through the sidesman ; do the same on the other side, and then put another through tho skin of the feet which should have tho nails cut oft\ CarvinfT' — A fowl is cut up in the same way whether roasted or boiled. AYe have illustrated tho method of carving upon tho boiled towl. Fix the fork in the middle of the breast at 5, take off tho wing m tho direction 1 — 2, dividing the joint at 1. Lift up the pinion witli FOur fork, and draw the wing towar.ly the leg, ^^-hich will separate tho hy part better than by tho knife ; and between the log and tho body at 3 to the bone as far as the joint ; then give tho knife a sudden twist, and the Joint will yield if the bird is young; reprat this on the other side, and then take ofi'tlio merrythought in the line 2 — 5—4 by passing the knife under it towards the neck; no^ lemove the neck-bones by passing tho knife in at 7 under the lonj/ broad part of the bone in tho line 7 — G ; then lilting it up, and break- ing off the end of the shorter part of the bone, which cleaves to tl;o breast-bone. Divide the breast from tho back, by cutting through tho lender ribs on each side, from the neck quite down to the vent ; turn up the back, press the point of <^he knife about halfway between tho neck and rump, and on raising the lower end it will separate easily. Turn the rump from you, take off the sidesmen by forcing the knife through the rump-bone, in the lines 5 — 8, and the whole fowl is com- pletely carved. The prime parts of a fowl, whether roasted or boiled, are the wings, breast, and merry-thought ; and next to these, the neck-bones and lide-bonos ; the legs are rather coarse — of a boiled fowl, however, the logs arc rather more tender than a roasted one j of the legs of a fowl the thigh is the better part, and therefore when given to any one should be separated from the dram-stick, which is done by passing the knife underneath, in the hollow, and turning the tliigh bone back from the leg-bone '^^m'm ^•■^^ 36 HOME COOK BOOK. PARTRIDGE. Carnng. — ^Thia bird is cut up in the same manner as a fowl, only on account of the smallness, the merry-thought is seldom divided from the breast. The wings must be taken off" in tJve lines 1 — 2, and the mer- ry-thought, if wished, in the lines 3 — 4. Tiie j)rime parts are the wings, breast, and merry- thought. The wing is considered best, and the tip of it is eateemed the most delicate piece of the whole. Bach of Duclc, DUCK. Carvi:!(7. — ^Eemove the legs and wings as di- rected before for a goose, and cut some slices frcin each side of the breast. The seasoning will be found under the apron, as in the other bird. If it is necessary, the merry-tliought, &c., can be detached in the same manner as when carving a fowl. Every kind of wild-fowl must be carved the same as a duck. PIGEON. If for roasting, cut off the toes, cut a slit in one o* the legs, and put the other through it. Draw the leg tight to the pinion, put a skewer through the pinion legs, and body, and with the handle of the knife break the breast flat. Clean the gizzard, put it under one of the pinions, and turn the points on the back. If 'for boiling or stewing, cut the feet off at the joint, turn the lega, and stick them in the sides, close to the pinions. If for a pie, they must be done in the same manner. Carving. — There are three methods of carving them ; 1st, as a chick- en ; 2nd, by dividir^cj them down the middle ; and 3rd, dividing them across, which is done by fixing the fork at 1, and entering the knife just before it, then cutting in the lines 1—2 and 1— -3. The lowe • pari IS considered the better half HOME COOa. book. oy *j WOODCOCK, PLOVER, AND SNIPE If these birds are not verj fresh, great care must be taken in pick Uig them,^ they are very tender to pick at any time ; for even the heat of the hand will sometimes take off tlie skin, which will destroy the beauty of the bird. When picked clean. ,,>-^__^ >cut the pinions in the first joint, and with the handle of a knife beat the breast bone flat. Turn the legs close to the thighs, and tie \hem together at the joints. Put the thighs close to the pinions, put a skewer into the pinions, and run it through the thighs, body, and other pinion. Skin the head, turn it, take out the eyes, and put the head on the point of the skewer, with the bill close to the breast. These birds must never be drawn. Carving.— Woodcocks and plovers are carved tl^e same as a fowl, if .arge ; but cut in quarters if small. Snipes are cut in halves. The head is generally opened in all. -- RABBIT Run a skewer through the two shoulders, at 2; another through the head at one, or pass it into the mouth and through the body, to keep the head in its place; two others should be passed through the roots of the ears to keep them erect ; and another through the legs at 3. The inside of the ears should be singed out with a hot poker before roasting, and the eyes extracted with a fork. Many people lut a rabbit soak in cold water all night before dressing, but a few hours is quite sufficient to extract the blood. Carving. — Insert the point of the knife hiside the shoulder at G, and divide all the way down to the rump, on both sides, in the line C, 7, 8, which will separate the rabbit into three pieces. Sever the shoulders in the direction 5, 6, 7, and the legs in a similar manner ; as the latter is too large for one person in a large one, it should be divided fiom the thiglu Now behead it, cut off the ears close to the roots, and divide the up- per from the lower jaw; then place the former on a plate, put the point of the knife into the forehead, and divide it through the centre down to the nose. Cut the back into several small pieces in the lines 9 — 10, and proceed to assist, giving some stuffirg, (which is found below 10,) and gravy to each person. This can only be done easily when the ani- mal is young ; if old, it must be cut up as follows : — Out olf the lega and shoulders first, and then cut out long narrow slices on each side of the back-bone in the direction 7 — 8 ; then divide the back-bone mto three or more parts, and behead as ui^jual. In conclusion, we may observe, that all printed directions muBt fail without constant practice, yet with practice, and due attention to tlie rules we have laid down, we doubt ar^t that many of oiu: readers will spocdilv become good carvers. 2^8 HOME COOK BOOK. SOUPS AND BROTHS. Geneiul Remauks. — The chief art in making good soup lies in the fudiciona blending of the different flavors, so that nothing shall pro* dominate. The scum should be taken off before the soup boils, or it will not be clear. All the fat is to be taken off. Simmer very softly. If soup be suffered to boil quickly, the good- ness of the meat can never be extracted. Put the meat into cold water ; let it be long on the fire before it coutes to a boil ; allow about two tablespoonfuls of salt to a gallon of soup, if it have many vegetables ; less if the vegetables be few. if the water waste, and more is to be added, use boiling water. Cold or lukewarm water will spoil the soup. Keep the pot in which your soup is boiling closely covered, or the strength will fly off with the steam. Soup will be as good the second day as the first, if heated to the boiling point. It should never be left in the pot, but should be turned into a dish or shallow pan, and set aside to get cold. Never cover it* up, as that will cause it to turn sour very quickly. Before heating a second time, remove all the fat from the top. If this be melted in, the flavor of the soup will certainly be spoiled. Thickened soups require nearly double the seasoning used for thin soups or broth. Soups are the substance of meat infused in water by boiling, and are of many different kinds, but may be divided into two classes, namely. brown and white. The basis of brown soups is always beef, while the basis of white soups is generally veal. Broths are preparations of soup, but more simple in their nature, and usually containing some kind of vegetables or matter for thickening, as rice, barley, &c Soups of every description should be made of sound fresh meat and soft watci . It is a general rule to allow a quart of water for every pound of mf v? ; also to boil quickly at first, to make the scum rise, which is asLifci/ •; by adding a little salt ', and after skimming, to simmer gently. To make Brown or Gravy Soup. — Take a shin or piece of the rump of beef, and break it in several places. Cut the beef from the bones ; take out part of the marrow, and lay it on the bottom of the pot If there be no marrow, use butter. Then lay in the meat and bones to brown. Turn the whole when browned on one side, and take care it does not burn. When it is thoroughly browned, add a pint of cold water to draw the juice from the meat, also a little salt ; and in a quarter of an hour after, fill in the quantity of cold ws*^er which may be requisite. Now add the vegetables, as, for instance, two carrots, a turnip, and three or four onions, all sliced ; also a stalk of celery, some sweet herbs, with some whole black pepper. Let the soup boil slowly for from four to five hours, after which take it off, and let it stand a little to settle. Then f kim off the fat, and put it through a hair sieve il> HOME COOK BOOK. 89 to clear jt. The soup, if cleared, may row be either served or set aside for after use. It should have a clear bright look, with a brown- ish tinge. Frequently, it is made the day before using, in order that it may be efiectually skimmed of fat. In such a case, it is heated again before serving. On some occasions, it is served rrith a separate dish of toasted bread cut in small squares. The meat which has made the soup, is supposed to be divested of nearly all its nourishing qualities ; but where thriftiness is contsulted^ it may form an agreeable stew, with vegetables, a little ketchup, and pepper and salt. Brown Swp, made as above directed, forms what is called iftock, that is, a foundation for every other soup of the brown kind, also as a gravy ibr stews where richness is required. Beef or Mutton Soup. — Boil very gently in a closely covered sauce- pan, lour quarts of water, with two table-epoonfuls of sifted bread raspings, three pounds of beef cut in small pieces, or the same quantity of mutton chops taken from the middle of the neck ; season with pep- per and salt add two turnips, two carrots, two onions and one head of celery, all cut small ; let it stew with these ingredients 4 hours, when it will be ready to serve. CJieap Broth for a Large Fainzly. — Put a cupful of pearl barley in- to a pot with three quarts of cold water, and let it boil ; then put in two pounds of neck of mutton ; boil it gently for an hour, taking care to skim it occasionally, and watch it to prevent it boiling over. Then put in one grated carrot and two turnips, cut in small squares ; an onion or two, sliced thin, or a leak, and two or three pieces of carrot and turnip, uncut. Some persons add the half of a small cabbage, chopped small, boil for an hour longer, have some bits of stale bread cut into fingers laid in the bottom of your tureen, pour the soup over it and send to table. Broth made in an hour. — Cut into small pieces one pound of beef or veal. Put it into a saucepan, with a carrot, an onion, a slice of lean bacon, and half a glass of water ; let it simmer for a quarter of an hoiu*, then pour over it a pint of boiling water, add a little salt, let it boil three-quarters of an hour, and strain it through a sieve. Mutton Broth. — This is an excellent broth for invalids, being of a very mild nature, and particularly eificacious to those whose stomachs have been rendered tender by much medicine. The best parts of mut- ton for making broth are either the scrag end of the neck or the chump end of the loin, which should be put into a clean saucepan with cold water in the proportion of a quart of water to every pinmd of meat. Throw in a little salt and ^im it well as it comes to a boil ; then set it aside that it may simmer very gently ; slice in an oniui and two turnips ; let it stew for two hours, and just before you take it up, chop up a few sprigs of parsley very fine, and put into the broth, first iaking out the mutton. Toast some bread in thin slices, and cut it in i^mm 40 HOME COOK BOOK. mall squareB into a bason ; pour the broth oyer it and serve the meat in a dish ; the turnips may be strained dnr and served plain, or mash- ed up with a little butter, pepper, and salt. Some prefer to thicken the broth with pearl barley, if ror a sick person, omit the herbs and vegetables. White Soup. — Take a good knuckle of veal, or 2 or 3 short shanks boil it in 4 quarts of water about 4 hours, with some whole white pepper, a little mace, salt, 2 onions, and a small piece of lean ham strain it, and when cold take off all the fat and sediment ; beat up 6 yolks of e^s, and mix them with a pint of cream ; then pour tlie boil- ing soup upon it. Boil the cream before putting it in the soup. Family Sowp8. — Take 2 lbs. of lean bee^ cut into small pieces, with one quarter lb. of bacon, 2 lbs. of mealy potatoes, 3 oz. of rice, carrots, turnips, and onions sliced, and cabbage. Fry the meat, cabbage, and onions, in butter or dripping, the latter being the most savonr ; and put them into a gallon of water, to stew gently over a slow fii'e for 3 hours putting in the carrots at the same time, but the turnips and rice only time enough to allow of their being well done ; and mat- 'ng the pota- toes, which should be then passed through a cullender : season only with pepper and salt: keep the vessel clor^ly covered. It will make 5 pints of excellent soup. Or* — To any quantity or kind of broth add whatever vegeUbles may be in season, and stew them gently till quite tender. Then 8i;rain the soup ; thicken it with flour and water, to be mixed gradually while simmering ; and, when that is done, and seasoned to your taste, return the vegetables to the soup, and simmer for an hour. Toast bread and cut into dice ; put it in a dish ; lay in the beef, and pour on the broth. Plain Calf ^8 Head Soup, — Boil the head in just enough water to cover it ; when tender, remove the bones, cut the meat in small pieces and season with sweet-herbs, cloves, pepper and salt. Put all back in- to the pot with the liquor, and thicken it with a little batter ; stew gently for an hour, and just ap you dish it up add a glass or two of sherry wine and the yolks of a few eggs boiled hard. Mock Turtle Soup — Take a calfs head, the skin having been scalded and the hair scraped off clean, wash it thoroughly ; take out the brains and boil them separately till done enough. Put the head into a jiot with more water than will cover it. Skim it frequently till it boils, and let it boil for an hour, but very gently. Take it oul, and when a lit nOMB OOOE BOOK. 41 il- of •ot a eool cat the meat into pieces of about an inch square. &crape and cnl the tongue in the same manner. Lay all these pieces aside, then put inio the water in which the head was boiled, about three or four pounds of leg of beef and a knuckle of veal — the meat cut small and the bones broken. Add four or five onions, a carrot and turnip, sliced, a small bunch of sweet-herbs, and some whole black pepper, ^oil alj together slowly, for four or five hours, then sti-ain it and let it cool, when take off the fat. Now melt a lump of butter in a stewpan, put to it two handful of flour, and let it brown, stirring it a'l the time. Add a little of the soup, and a few sprigs of parsley. Boil this for a quarter of an hour, strain it through a sieve, put it, with the pieces of meat, into the soup, with the brains pounded, and boil all together for an hour. Add half a teacupful of ketchup, the juce of a lemon, cayenne pepper, and salt, to taste, also four glasses of sherry, and when dished in a tureen, put in two dozen of force-meat balls, and the same quantity of egg-balls, which ai-e made as follows : — Egg BaUs. — Boil four or five eggs till they are quite hard. Take out the yolks and beat them in a mortar, with salt and cayenne pepper. Make this into a paste with the white of egg. Roll the paste into balls we size of small marbles. Roll them in a little flour and fry them in batter, taking care they do not bi-cak. Farce-meat BaUa, — Cut half a pound of v al and half a pound of suet? fine, and beat them in a mortar. ' Uave a few sweet-lierbs shred fine ; dried mace beaten fine ; a small nutmeg grated ; a little lemon-peel cut very fine ; a little pepper and salt, and tne yolks of two eggs ; mix all these well together, then roll them in little round balls ; roll them in flour and try them brown. If for while sauce, put them in a little boiling water, and boil them for a few minutes, but do not fry them. Pigeon Soup, — Take eight good pigeons j cut up two, and put them on with as much water as will make a large tui'een of soup, adding the pinions, necks, gizzards and Uvers of the others ; boil well and strain ; season the whole pigeons within with mixed spices and salt, and tniss them with their lege into their belly. Take a large handful of prsley, young onions, and spinach ; pick and wash them clean, and shred small ; then take a handfid of grated bread, pi it a lump of butter about the size of a hen's egg in a frying-pan, and when it boils throw in the bread, stirring well until it becomes a fine brown color. Put on the stock to boil, add the whole pigeons, herbs, and fried bread, and when the pigeons are done enough, dish up with the soup. ^up a la Julienne^ or Vegetable. — Cut various kinds of vegetables la pieces, celery, carrots, turnips, onions, &c., and having put two ounces of butter in the bottom of a stew-pan, put the vegetables on the top of tho butter, together with any others that may be in season ttew or fry them over a slow fire, keeping them stirred, and adding * /■ 12 nOMB COOK BOOK. little of the stock occasionally; soak small piecc9 of crust of bread in the remainder of the broth or stock, and when the vegetables are nea^'ly stewed, add them, and warm the whole up together. Cahliflawer Soup. — Pick some small cauliflowers, cut them in piecei put them into a saucepan with a piece of butter, and brown them moisten them with water, and season. Add toasted slicei of bread fv^hich soak in the soup, and let it simmer until the whSie is dissolved together. Then serve. Peas Soup. — This is an excellent soup, if well made, and is one of the cheapest soups that can be put on the table, for it may be formed of cold meat or marrow bone, or, what is cheaper still, merely water, or the liquor in which any piece of mutton, lamb, or veal, has been boiled. We give the following two recipes for making it : — Peas Soup with Meat yr Bones. — Take a good marrow bone, or the bones of cold roast beef; a sUce or shank of ham may be added, if the flavor be liked. Break the bones, and put them in the pot with four quarts of cold water. According to the thickness and quantity requi- red, take two or three pounds of the best split peas, and put them among the cold water and bones ; add to this two carrots, two turnips, half a dozen small onions, a stalk of celery cut in pieces, a bunch of thyme, and some whole black pepper. Let all this boil for two hours, stirring frequently, as the soup is very apt to bum. When the peas arc quite soft and broken down take the soup ofl', and put it through a sieve, into another pot ; rub it well through until the pulp be mixed with the soup. Add salt melted amongst a little water, and boil the Boup again for a few minutes. When to be served, cut a slice of toast- ed bread into small square pieces, and put in the tureen with the soup Peas Soup without Meat or Bones. — Put two pounds or pints of peas in five quarts of water. Boil for four hours ; then add three or four large onions, two heads cf celery, a carrot and a turnip, all cut up ; and season with salt, to tnste. Boil for two hours longer. If the soup become two thick, add a little water. The peas may be boiled the evening before being used, and the longer they boil, the smoother and more mellow the soup will be ; but -do not put in the vegetables until the day the soup is to be used. By this plan the soup does not re- quire straining. Clam Soup. — Take forty or fifty clams, and wash and scrub the outside of the shells till they are perfectly clean. Then put them mto a pot with just sufficient water to keep thom from burning. The water must boil hard when you put in the clams. In about a quarter of an hour the shells will open, and the liquor run out and mix with the water, which must be saved for the soup, and strained into a soup-pot, iStot the clams are taken out. Extract the clams from their shells, and / HCME COOK WOOK. ^Z i, eat them np small. Then put them into the soup-pot, adding a minced onion, a saucer of finely chopped celery, or a table-spoonful of celery seed, and a dozen blades of mace. No salt, as the clam-liquor will bo quite salt enough. If the liquid is not in sufficient quantity to fill a large tureen, add some milk. Thicken the soup with two large table- spoonfuls of fresh buttec rolled in flour. I^et it boil a quarter of an hour or twenty minutes. Just before you take it from the fire, stir in, gradually, the beaten yolks of five eggs ; and then take up the soup and pour it into a tureen, the bottom of which is covered with toasted brcad, cut into square dice about an inch in size. Eel Soup. — Take 3 lbs. of small eels, and skin them ; bone 1 or 2 ; cut them in very small pieces ; fry them very lightly in a stew-pan with a bit of butter and a sprig of parsley. Put to the remainder 3 quarts of water, a crust of bread, 3 blades of mace, some whole pepper, an onion, and a bunch of sweet herbs ; cover them close, and stew till the fish breaks from the bones ; then strain it off; pound it to a paste, and pass it through a sieve. Toast some bread, cut it into dice, and pour the soup on it boiling. The soup will be as rich ajs if made of meat lAtlx pint of cream or milk, with a tea-spoonful of flour rub- bed smooth in it, is a great improvement. Chicken Soup. — Cut up two large fine fowls, as if carving them for the taole, and wash the pieces in cold water. Take half a dozen thin slices of cold ham, and lay them in a soup-pot, mixed among the pieces of chicken. Season them with a very little cayenne, a little nutmeg, and a few blades of mace, but no salt, as the ham will make it salt enough. Add a head of celery, split and cut into long bits, a quarter of a pound of butter, divided in two, and rolled in flour. Pour on three quarts of milk. Set the soup-pot over the fire, and let it boil rather slowly, skimming it well. When it has boiled an hour, put in some small round dumplings, made of half a pound of flour mixed with a quarter of a pound of butter ; divide this dough into equal portions, and roll them in your hands into little balls about the size of a large hick- ory nut. The soup must boil till the flesh of the fowls is loose on the bones, but not till it drops off. Stir in, at the last, the. beaten yolks of three or four eggs ; and let the soup remain about five minutes longer over the fire. Then take it up. Cut off from the bones the flesh of the fowls, and divide it into mouthfuls. Cut up the shoes of ham in the same manner. Mince the livers and gizzards. Put the bits of fowl and ham in the bottom of a large tureen, and pour the soup upon it. Oyster Soup. — Take 2 quarts of oysters and drain them with a fork from their liquor ; wash them in one water to free them from grit ; cut in small pieces 2 slices of lean bacon, strain the oyster liquor and put in it the bacon, oysters, some parsley, thyme, and onions tied in a bunch as thick as the thumb, season with pepper and salt, if necessary ; let it boil slowly, and when almost done, add a lump of butter as large as a hen's egg, rolled in flour, and a gill of good cream. It will take from 20 to 80 minutes to cook it. I'i HOME 0(KJC BOOK. F)re8h Cody Boiled. — The thickness of this fish beiiig very unequal, th« head and shoulders greatly preponderating, it is seldom boiled wnole, because in a large fish the tail, from its thinness in comparison to the upiier-part of the fish, would be very much overdone. Whenever it is boiled whole, a small fish should be selected. Tie up the head and shoul- ders well, place it in the kettle with enough cold water to completely cover it ; cast in a handful of salt. The fish if a small one, will be cooked tn twenty minutes after it has boiled— if large it will take half an hour. When enough, drain it clear of the scum, remove the string ; send it to table garnished with the liver, the smelt, and the roe of the fis b icrapid horse-radish, lemon-sliced, and sprigs of parsley. The tail, when separated from the body of the fish, may be cooked in a variety of fashions. Some salt rubbed into it and hanging it two days, will render it exceedingly good when cooked. It may be spread open and thoroughly salted, or it may be cut into fillets, and fried. If the cod is cooked when very fresh, some salt should be rubbed down the back and the bone before boiling — it much improves the flavor or, if hung for a day, the eyes of the fish should be removed, and salt filled in the vacancies. It will be found to ^ve firmness to the fish and add to the richness of the flavor. Salt Cod — Boiled. — Put the fish to soak over night, in warm water ; Bel in a warm place. The next morning take it out of the water j scrape, and scrub it well with a hard brush ; put it in a kettle of fi-csh eold water j bring it to the boiling point, and keep it at that heat until half an hour before dinner. Give it a good boil up ; drain it well ; and «end to table with egg-sauce, or melted butter thickened with hard boiled eggs minced fine. Many people like salt pork cut in small square pieces, and fried brown, as a sauce for salt fish. It is some- times also minced with potato, and warmed over when first sent to table. Cod^a Head and Shoulders. — Having selected a fine cod"s head and shoulders, not severed, but in one piece, it must be cleaned, and left all night in salt. Skin it, and bind it with tape before dressing ; then put it in a fish-kettle with< the back turned over; pour in plenty of cold water, a little vinegar, and a handful of salt ; heat it slowly, and boil t for half an hoar ; after that, the water must be drained from it across the top of the kettle ; then place it with the back upwards, on the dish in which it is to be carried to table, after carefully removing the tapes ; brush it over with beat egg, and then strew crumbs of bread, pepper, and salt, over it ; finally, set it before a clear fire to brown. A rich sauce, made with beef-gravy instead of water, and highly seasoned with real cayenne pepper, salt; and catsup, must be poured in the dis^ arcund the fish. u nOME COOK BOOK. 48 Baked Cod-Fiah. — Clean the piece of cod, and malte a stuffings of bread-crumbs, parsley, and onions, chopped small, pepper and salt, a piece of butter moistened with egg ; put this stufiBng into the open part of the fish, and fix it in with sV ewers ; then rub the fish over with beat egg, and strew crumbs of bread, pepper, and salt over it; stick also some bits of butter on it ; set in a Dutch oven befoi-c tho fire to bake ; serve with melted butter or oyster-sauce Bried Cod-Fish. — Take the middle or tail part of a fresh cod-fish, and cut it into slices not quite an inch '^hick, first removing the skin. Sea- son them with a little salt and cayenne pepper. Have ready in one dish some beaten yolk of e^, and in another some .grated bread-crumbs. Dip each slice of fish twice into the egg, and then into the crumbs-— fiy in butter and serve with gravy. Stewed Cod-Fiah. — Take a fLne fresh cod, and cut into slices an inch tluck, separated from the bones. Lay the pieces of fish in the bottom of a stew-pan : season them with a grated nutmeg ; half a dozen blades of mace ; a salt^spounfuU of cayenne pepper, and a small saucer-full of chopped celery, or a bunch of sweet-herbs tied together. Pour on half a pint of oyster liquor diluted with two wine glasses or a gill ot water, and the juice of a lemon. Cover it close, and let it stew genitiy till the fish is almost done, shaking the pan frequently. Then take a piece of fresh butter the size of an egg ; roll it in flour, and add it tr. the stew. Also, put in two dozen large fine oysters, with what liquor there is about them. Cover it again ; quicken the fire a little, and let the whole continue to stew five minutes longer. Before you send it to table remove the bunch of sweet-herbs. CodrFish Cakes. — Cold boiled fresh fish, or salt codfish, is nice min ced fine, with potatoes, moistened with a little water, and a little but- ter put in, done up into cakes of the size of common biscuit, and fried bro^vll in pork fat or butter. Salmon — To Boil. — This fish cannot be too soon cooked after being caught; it should be put into a kettle with plenty of cold water and a hand- ful of salt— the addition of a small quantity of vinegar will add to the firmness of the fish — let it boil gently ; if four pounds of salmon, fifty minutes will sufiBce ; if thick, a few minutes more may be allowed. The best criterion for ascertaining whether it be done, is to pass a knife between the bone and the fish — if it separates readily, it is done ; this should be tried in the thickest part i when cooked, lay it on the fish-strainer transversely across the kettle, so that the fisli, wliile draining, may be kept hot. Place a fish-plate upon the dish on which the salmon is to be served, fold a clean white napkin, lay it upon the fish-plate, and place the salmon upon the napkin. Gamisb jvith pars'.ey. €6 nOME COOK BOOK. Salmon— Broiled. — Cut tho fish in slices from ilie best part — each slice should be an inch thick ; season well with pepper and salt ; wrap each slice in white paper, which has been buttered with ftrsh but» tor ; fasten each end by twisting or tying ; broil over a very clear fire ciljfht minutes. A coke lire, it' kept clear and bright, is best. Servo with butter, or tomato sauce. Salmon — Roasted. Take a large piece of the middle of a very fine salmon, dredge well with flour, and while roasting, baste it with but- ter. Serve— gam i«hed with lemon. To bake Salmon. — Scale it, and take out the bone from the part to be dressed but fill up the cavity with forcemeat, and bind the piece with tape. Then flour it, rub it with yolk of egg, and put it into a deep baking-dish, covering it very thickly with cmmbs of bread, chopped parsley, and sweet herbs, together with shrimps, if they can be got. and put into the covering a few small bits of fresh butter ; place it in a Dutch oven, or, if already boiled and thus i-c-drcssed, heat it only before the tire until browned. To pickle Salmon. — Scale, clean, split, and divide into handsome ciieces the salmon ; place them in the bottom of a stew-pan, with just sufficient water to cover them. Put into three quarts of water one pint of vinegar, a dozen bay leaves, half that quantity of mace, a hand- ful of salt, and a quarter ounce of black pepper. "When the salmon is sufficiently boiled, remove it, drain it, place it upon a cloth. Put in the kettle another layer of salmon ; pour over it the liquor which you have prepared, and keep it until the salmon is done. Then remove the fish, place it in a deep dish or pan, cover it with the pickle, which if not sufficiently acid, may receive more vinegar and salt^ and be boiled forty minutes. Let the air be kept from the fish, and if kept for any length of time, it will be found necessary to occasionally drain the liquor from the fish ; skim, and boil it. To dry Salmon. — Cut the fish down, take out the inside and roe, rub the whole with common salt, after scaling it ; let it hang 24 hours to drain. Pound 3 or 4 oz. of saltpetre, according to the size of the fish, 2 oz. of bay salt, and 2 oz. of coarse sugar ; rub these, when mixed well, into the salmon, and lay it in a large dish or tray 2 days ; then rub it well with common salt, and in 24 hours more it will be fit to dry ; wipe it well after draining. Hang it either in a wood chimney or in a dry place, keeping it open with 2 small sticks. Dried salmon is eaten broiled in paper, and only just warmed through, egg-sauce and mashed potatoes with it ; or, it may be boiled, especially the bit next the hea'l. To pot Salmon. — Take a large ^-iece, scale and wipe, but do not wash it J salt very well, lot it lie till the salt is melted and drained from it then season with beaten mace, cloves and whole pepper : lay io HOME COOK BOOS. 4? py ; lin a iten bhed )ed ia ft few bay-lcavcs, put it close into a pan, cover it oyer with butter, and bako it ; when well dino; drain it from tite gravy, put it into the pots tn ke^p, and when cold cover it with clarified butter. In this manner you may do any lirm lislu Mackerel Boiled. — Cleanse the fish thorougldy inside and out, romora the roe can fully, steep it in vinegar and water, and replace it ; place iho fish in water, from which the chill has been taken, and boil very slowly from fifteen to twenty minutes — the best criterion is to bo found iu the starting of the e^ es and splitting of the tail — when th. t takes place the tish is done ; take it out of the water instantly, or you will iiot preserve it whole. Garnish with fennel or parsley, and either chopped tine into melted butter serve up as sauce. To bake Mackerel. — Opert and cleanse thoroughly, wii)e very dry, pepper and salt the inside, and put in a stufiing composed of bread crumbs finely powdered, the rue chopped small, paraley, sweet herbs, very few of the latter ; work together with the yolk of an egg, pepper and salt to taste, sew it in the fish, place the latter in a deep bakin;' dish, dredge it with flour slightly, add a little cold fi'osh butter in small pieces, put them into an oven, and twenty or thirty minutes will suffice to cook them. Send them in a hot dish to table, with parsley and butter. Broiled Mackerel. — Prepare by boiling a short time a little fenne\ parsley and mint ', when done take it from the steaks, and chop all to- gether fine, mix a piece of butter with it, a dust of flour, pepper and salt ; cut your fish down the back and fill it with this stuffing j oil your gridiron and oil your fish ; broil then over a clear slow fire. Another. — Empty and cleanse perfectly, a fine and very fresh mack- erel, but without opening it more than is needful j dry it well, either in a cloth, or by hanging it in a cool air until it is stiff; make with a sharp knife, a deep incision the whole length of the fish, on either side of the back bone, and about 1-2 an inch from it, and with a feather put in a little Cayenne and fine salt, mixed with a few drops of good salad oil, or clarified butter. Lay the mackerel over a moderate fire upon a well heated gridiron, which has beed rubbed with suet ; loosen it gently should it stick, which it will do unless often moved < and when it is equally done on both sides, turn the back to the fire. About 30 min* utes will broil it weU. 7w broil Mackerel. — Clean and split them open ; wipe dry ; lay them on a clean giidiron, rubbed with suet, over a very clean slow fire; tui*n ; season with pepper, salt, and a little butter -j tino-»ninced pareky ts also used. Mackerel, with Brown Butter. — ^Broil the fish like the preceding Dish it up ; put some butter into the fryin[;-pnn ; fry it in some parsley •Jid poiu" the whole upon the raackcrtl j then warm in th*» pcwi ♦ 8ptiw> 48 HOME OOOK BOOK. ful of vinegar, lome sslt and pepper, which pour als^ upon the flih,aod ■urre hot. Broiled Sfiad. — ¥inpty and wanh the fish with care, but do not open it moru than in neudlul ; llll it witlt force meat and its own roc ; then iew it up, or fnnten it Becur^-ly with very fine skewers, wrap it in a tliickly-butterod paper, and broil it gently for an hour over a charcoal iiiv. SevyQ it with caper sauce, or with Cayenne vinegar and melted butter. 2b fry SJiad. — Clean the fish, cut off the head, and split it down the back ; save the roe and eggs when taking out the entrails. Cut the fish in pieces about 3 inches wide, rinse each in cold water, and dry on a cloth \ use wheat flour to rub each piece. Have ready hot salted lard and lay in the fish, inside down, and fry till of a fine brown, then turn and fry the other side. Fry the roe and egg with the fish. Baked Shad. — Make a force-meat of fine bread crumbs and cold ham —mince fine ; season with pepper, salt, and sweet maijoram ; bind with sweet milk on the yolk of an egg ; fill the inside of the fisli with the stuffing, rcsenring a portion to rnb the outaide ; after having rubbed over the shad with the beaten yolk of an egg, lay the fish in a deep pan, {)ut a little water in tlio bottom, add a glass of Port w* '^ and a pie je of mtter, mixed witli flour. A large shad will take an h 'o bake. Pour the gravy over it, and send to the table — garnished w Jces of 1 jmon. To pickle Shad. — Be sure that the fish are newly caught, fcr no other will be likely to keep. Soak them two hours in cold water ; B'iule ; cut ott' the heads, and open them through the back. If, after removing the intestines, you take out the back-bone, the fish will bo moi-o likely to keep sweet. As you scale lay them in fresh, cold water, and let them lie an hour, to soak out the blood. While this is doing prepare a piclJe in a following manner: To every twenty-five shad allow one peck of rock salt, half fine, half coarse, a pound of sugar, and two ounces of saltpetre. Put a layer of coarse salt in the bottom of the barrel, then a layer of the fish previously well rubbed with a mix- ture of the sugar, fine salt and saltpetre, die8L>ed in a little water, the remainder of which should be difiused through the whole, as you thus proceed, until they are all in. Lay the fish with the skin-side do>vn. Prepared in this way they will keep a year. Soak well before cooking. To hake a Sliad, Hock-fish or Bass. — Clean the fish carefully, sprin kle it lightly with salt and let it lie a few minutes ; then wash it, sea son it slightly with Cayenne pepper and salt, and fry it gently a light brown. Prepare a seasoning of bread crumbs, pounded cloves, parsley^ Cayenne pepper and salt ; strew it over and in the fish ; let it stand an hour. Put it in a deep dish, and set it in the oven to bake ; to a laiige fisli, put in the dish, the juice of a lemon made thick with loaf si:gar, 1-2 lea-ciipful of tomato ketHmp ; to a small one allow in prcportiou th« same ingredients ; baste freq.uenth'; and garniibh mih sliced lemua , IIDMR COOK BOOK. 49 11 lowig IDIX- ihe thus 0A?n, king. iprin SCiV light rsley, ui an Ml, 1-2 tli« To keep Shad Fresh without coming. — If you wish to keep a nhad ever Sunday or lonp^er — on bringing home immediately icald, clian. ^ash and split, washiu,'? dry. Gut ott' head and tail, spread the shad open on a dish, mix a large spoonful of brown sugar, teaspoonful o^ Cfayenne pepper and a teaspoonful of siUt ; rub the mirtuie thoroughly over the inside of the fish, coyer closely and set in a cold place until wanted for cooking— Just before putting it on the gridiron, take a towel and wipe off the whole of the seasoning — then put it on a previously heated gridiron, over hot coals, and broil well, butter it and send to table, hot — where it can be rcHseasoned to the taste of each person. To boil Rock-Fish, Black-Fish, and Sea Bass.— Clehn the flsh with scrupulous care, particularly the back-bone, then lay the fish into the fish-kettle and cover it witn cold water, strewing in a handful of salt and a small pinch of saltpetre, if you have it, and place it over a mod- erate fire, scum carefully and let it boil very gently until done, then drain and dish it nicely — garaish with hard boiled eggs cut in slices^- celery or anchovy sauce or plain melted butter is most suitable for these flsh. Baked Rock-Fish am^ Bass. — Having the fish well cleaned, scoro with deep gashes, and lurd with slices of salt pork. Make a stuflSng of bread-crumbs, seasoned with butter, green summer-savoury and sage cut fine with the scissors, pepper, salt, and. if you like, other spi- ces. Fill the body of the flsh with stuffing. Sew up, bringing it into a curve ; lay it in a deep dish, or dripping pan, on slices of salt pork | pour over a tea- cupful of sweet, rich cream, and bake in an oven heat* ed for bread, from forty to fifty minutes. Bass, black-fish, and shad, are delicious cooked in the same way. Stewed "Rock-Fish* — Take a large rock-fish, and cut it in slices neai an inch thick. Sprinkle it very slightly with salt^ and let it remain for half an hour. Slice yery thin a dozen large onions. Put them in- to a stew-pan with a quarter of a pound of fresh butter, cut into bits. Set them over a slow fire, and stir them continually till they are quite soft, taking care not to let them become brown. Black-fish and oasa are equally good cooked this way. To souse Rock-Fish. — Boil the fish with a little salt in the water until it is thoroughly cooked. Reserve part of the water in which 'it was boiled, to which add whole pepper, salt, vinegar, cloves, allspice, and mace, to your taste ; boil it up to extract the strength from the spice ; and add the vinegar after it is boiled. Cut off the head and tail of the fish, and divide the rest in scyeral portions. Put it ui a stoiie jar, and when the fish is quite cold, pour the liquor over it. It will be fit to use in a day or two, and will keep in a cold place two or three w<^ks. 3 3Kf5f;'?^"^'.?^t**-*^*'** fl>*rt!'-»«irth^ftMP*»r»ai.* w mmmt 60 HOME COOK BOOS. Haddock. —Boil, or broil with stuffing as under, haying raited then fi day. To dry Haddock, Choose them of two or three pounds weight . take out the ^lls, eyes, and entrails, and remove the blood from the back-bone. Wipe them dry, and put some salt into the bodies and eyes. Lay them on a board for a night ; then hang them up in a dry place, and after three or four days, they will be fit to eat ; skin and rub them with egg, and strew crumbs over them. Jjay them before the fire, and baste with butter until brown enough. Serve with egg- sauce. To bake Haddock^ ^a — The scales should be scraped off but the tail and head must not he removed, though the spinal bone should be taken out, and the body stuffed with any approved forcemeat. Whitings, — To boil Whitings. — Having scraped, cleaned, and wiped them, lay them on a fish-plate, and put them into water at tho point of boiling J throw in a handful of salt, 2 bay-leaves and plenty of pars- ley, well washed and tied together ; let the ^hjust simmer from 5 to to mmutcs, and watch them closely that they may not be overdone. Serve parsley and butter with them, and use in making it the hquor in which the whitings have been boiled. Just simmered from 5 to 10 minutes. Stureeon. — To dress fresh Sturgeon. — Cut slices, rub egg over them, then sprinkle with crumbs of bread, parsley, pepper, salt ; fold them in paper and broil gently. Sauce J buttar, anchovy, and soy. To roast Sturgeon. — Put it on a lark-spit, then tie it on a large spit ; baste it constantly with butter ; and serve with good gravy, an ancho- vy, a squeeze of Seville orange or lemon, and a glass of sherry. To boil Halibut. — Take a small halibut, or what you require from a large fish. Put it in the fish-kettle, with the back of the fish undei^ most, cover it with cold water, in which a handful of salt, and a bit of saltpetre the size of a hazel nut, have been dissolved. When it begins to boil, skim it carefully, and then let it just simmer till it is done. 4 lbs. of fish will require nearly 30 minutes, to boil it. Dr .in it, garnish with horseradish or parsby — egg sauce or plain melted butter, are sor- ed with it. Halibut. — Stewed. — Put into a stew-pan half a pint of fish broth, a table-spoonful of t inegar, and one of mushroom, ketchup, two good sized onions, cut in quarters, a bunch of sweet herbs, add one clove of garlic, and a pint and a half of water ; let it stew an hour and a quar '^r, strain it off clear, put into it the head and shoulders of a fine hal tbut, and stew until tender; thicken with butter and flour, ano w»rvc. HUME COOK BOOK. 61 I tllCCI eight . >m the iS and a dry in and before th egg- rat the )uld be 3 wiped 30 point of pars- cm 5 to erdone. iquor in 5 to 10 r them, d them ge spit ; ancho- i from a unde)r- a bit of begins lone. 4 1 garnish lare scr- )roth, a to good ilove of I a quar le hal ana lb bake Pike. — Scale it, and open as near the throat as you caii| then stuff it with the following : grated bread, herbs, anchoTies, oys- ters, suet, salt, pepper, mace, half a pint of cream, four yolks of eggs ; mix all over the fire till it thickens, then put it in the fish, and sew it up, butter should be put over it in little bits ; bake it. Serve sauce- of gravy, butter, and anchovy. To boil Perch, — First wipe or wash off the slime, then scrape off the scales, which adhere rather tenaciously to this fish ; empty and clean the insides perfectly, take out the gills, cut off the fins, and lay the perch into equal parts of cold and of boiling water, salted as for mackerel : from 8 to 10 minutes will boil them unless they are very large. Dish them on a napkin, garnish the^n with curled parsley, and serve melted butter with them. Trovt. — Scale, gut, clean, dry, and flour, fry them in butter imtil they arc a rich clear brown, fry some green parsley crisp and make some plain melted butter, garnish when the trout are dished witli the crisped parsley and lemon cut in slices ; the butter may be poured over tha fish, but it is most advisable to send it in a butter tureen. To bake Trout. — Cover the bottom of a small oval paper form with a few very thin slices of fat bacon, cut down the back some nicely- washed small trout, and having removed the bones, lay the fish open, flat upon the bacon ; sprinkle with chopped parsley, pepper, salt, a Uttle mace, and 2 cloves finely pounded. Bake 30 minutes in a quick ov^n, and serve in paper. To boil Trout. — The;^ should bo wiped dry with a coarse towel, rubbed from head to tail, and boiled whole, putting them into cold water mixed with a small quantity of vinegar, into which should be 'Uso put some scraped horse-radish ; let them boil gradually for about 20 to SO minutes, according to size, and take care not to break the skin j serve with plain melted butter. Boiled Eels. — Use small ones ; stew with plenty of parsley, in very little water. The parsley must be served as welL For sauce, use pars- ley chopped fine, and melted butter with it. Fried Eds. — Any size will be suitable for this purpose, but if small, tie head and tail together \ dip into a mixture of eggs and bread crumbs, and then fry. To Broil Eels. — The same process may be adopted by merely chang- mg the frying-pan for the gridiron, and wrapping the eels in bv.ttered paper ; but, if thought proper, the bread-crumbs and herbs may be omitted, as well as the envelope of paper, and the eel merely brushed over with the yolk of egg. Turn them frequently, and take them ug when quite brown. ■'*'.* ^ 't^'^W^ wm 02 IIOMr: COOK BOOK. Bied Hounders.—Cle&n the fish ; dry them m a cloth sprinkle with ealt ; and dredge them well with flour. Put them in hot fat, and frj brown, tm'uing them carefully, so as not to break the fish. Trout, perch, carp, or any small fish, may bo fried in the same way. Or if you wish to make them richer, dip each in the beater yolk of egg, and flour, or bread-crumbs, before frying. Chowder, — Take some thin pieces of pork and fry brown; cut each fish into seyeral pieces, place them by layers in your pork fat, sprinkle a little pepper and salt — add cloves, mace, sliced onions ; lay on bits of fried pork, if you choose, and crackers soaked in cold water ; then turn on water just sufficient to cover them, and put on a heated bake- pan lid. After stewing about twenty minutes, t^dce up the fish, ana mix two tea-spoonfuls of flour with a little water, and stir it into the gravy, adding a little pepper and butter ketchup and spices also, if you choose. God and bass make the best chowder. Clams and black-fish are tolerably good. The hard part of the clam should be cut off and rejected. Small Fish. Sun Fish, Fiost Fish, Smelts, Minnows, or other small fish, must be well cleaned and dried, and shaken in a floured cloth, and may then be fried either with a little butter, or in boiling fat. Or they may be first dipped in egg, and sprinkled with fine brcad crumbs. They will scarcely take more than two minutes to make them of a nice brown color, when they are done. Let them be drained on a hair sieve, before the fire, till they are pretty free from fat. Shell Fish. Lobsters to be eaten cold. — Procure the lobsters alive. lien lobsters are the best, as they have spawn in and about them. Put them in boiling water, along with some salt, and boil from half an hour to three quarters of an hour, or more^ according to the size. When done, take them out of the water and wipe the shells. Before they are quite cold, rub the shells with » buttered cloth. Take off the large claws, and crack the shells carefully, so as not to bruize the meat. Split the body and tail lengthwise, in two pieces. This may be done with a knife. Place the whole of the pieces ornamentally on a dish and garnish with parsley. Crabs to be boiled same way. -^ Lobster Salad— Take one or two heads of white heart lettuce ; they should be as fresh as possible ; lay them in spring water for an \iour or two ; then carefully wash them, and trim off all the withered or cankered leaves ; let them drain awhile, and dry them lightly in a clean napkin. ^ ., . From the Lobster. — Take out the coral, or red meat, and mince the remaining parts very fine. Mash the coral fine, with the yolks of four nOMK COOK BOOK. 63 hard boiled eggs, a little sweet oil, mustard, pepper, and salt, all mixed well, and moietened with vinegar ; incorporate this mixture thoroughly, with the meat ; put it on a dish ; sprinkling the whole with lettuce minced very fine. To make a Crab Pic— Procure the crabs alive, and put them in holi- ng water, along with some salt. Boil them for a quarter of an hour or twenty minutes, accoi*ding to the size. When cold, pick the meat from the daws and body. Chop all together, and mix it with crumbs of bread, pepper and salt, and a little butter. Put all this inco the shell, and brown before the fire. A crab shell will hold the meat of two crabs. Minced Crab, — Remove the meat, mince small, and place in a sauce- pan with a wineglassful of wine, pepper and salt, nutmeg, cayenne, and two tablespoonfuls of vinegar. Let it stew for ten minutes ; melt a piece of butter the size of a hen's egg with an anchovy and the yolks of two e^s ; beat up and mix well ; stir in with the crab, and add suflBcient stale bread crumbs to thicken ; garnish with thin toast, cut with a pastry leaf-cutter, or with the claws and parsley. — ^Lobster may be done thus. Oysters Stewed. — Take a pint of oysters, gently simmer them in their own strained liquor. Beard them and add a quarter of a pint of cvoam ; season with pounded mace, cayenne, and salt ; add two ounces of butter and a dessert spoonful of flour, then simmer for a short time. Lay Iho oysters in the dish upon a piece of toast, and pour the sauce over. Tht cream may be omitted..if thought proper. To fry Oysters. — Make thick batter of eggs, milk, flour, pepper, and salt, and dip the oysters singly in the batter ; after which, fry them in dripping or lard in a frying-pan, being careful that they do not stick together. A sauce may be used, composed of the liquor of the oysters, thickened with flour and butter, and seasoned with Cayenne pepper and a little ketchup. Mussels may be dressed in the same manner, but several are dipped together in the batter, by means of a spoon, and so fried together. Broiled Oysters. — ^Take the largest and finest oysters. See that your gridiron is very clean. Rub the bars with fresh butter, and set it over a clear steady fire, entirely clear from smoke ; or on a bed of bright- hot wood coals. Place the oysters on the gridiron, and when done on one side, take a f< »rk and turn them on the other ; being care- ful not to let them bum. Put some fresh butter in the bottom of a dish. Lay the oysters on it, and season them slightly with pepper •Send them to table hot. For Oyster Patties.— Mske some rich puff-paste, and bake it in very small tin patty-pans. When cool, turn them out upon a large dish Stew some large fresh oysters with a few cloves, a little mace and cut* 54 HOME COOK BOOK meg, some yolk of egg boiled hard and grated, a little butter and as much of the oyster liquor as will cover them. When they have stewed a little while, take them out of the pan, and set them away to cool. When quite cool, lay two or three oysters in each shell of puff-pR&te. To pickle Oysters. Wash four dozen of the largest oysters you can get in their own liquor, wipe them dry, strain the liquor off, adding to it a desert-spoonful of pepper, two blades of mace, a table-spoonful of §alt, if the liquor be not very salt, three of white wine, and four of vinegar. — Simmer the oysters a few minutes in the liquor, then put them in small jars, and boil the pickle up, skim it, and when cold, pour over the oysters : cover close. Oyster Pie. — Line a deep dish with a fine puff paste. Lay a plate of the same size over the top, to support the upper crust, which you must lay on, and bake, before the oysters are put in, ae in the time re- quired for cooing the paste^ they would be over-done. While the paste is baking, prepare the oysters. Take their liquor, and having strained, thicken it with the yolk of egg, either boiled hard and grated, or beaten thoroughly, and a piece of butter rolled in bread-crumbs. Season with mace and n'ltmeg. Stew the whole fi\e minutes, or till well doce. Carefully i-cmove the cover from the pie ; take out the plate ; put in the oysters, with their gravy ; replace the cover, and send to table, hot. If you like the pie dryer, put in only half the liquor. You may make flowers of strips of the paste, and garnish the crust Clams. — To boil clams wash them well from the loose pand, put but very little water in the pot, as soon as the shells open they are done, ta«e them out, wash each one carefully in the liquor, cut off the black portions, lay them in a saucepan with some of the liquor, a piece of butter rolled in flour, with a little pepper and vinegar, heat scalding hot, and serve. Clams Roasted.— L&j them on a gridiron or hot coals till the shells open — then take them out and preserve the liquor to serve with them. To boil Soft-shell Chmis.— When the shells are vrashed clean, put the clams in a pot with the edges downwards ; pour a quart of boiling water over them to open the shells ; set them over the fire for nearlj an hour. When they are done the shells will be wide open ; then take them out of the shells, trim off the black skin that covers the hard part ; put thom in a stew-pan with some of their own liquor, to which add butter, pepper, and salt. Let them boil a few minutes. To fry Hard'-slieU Clams. — Take the large sand clams; wash them in their own liquor , beat well the yolks of 4 eggs with a little pepper and a table-spoonful of fine flour. Dip in the clams and fry them in butter a hght brown. Clam Fritters. — Take 50 soft shell clams cut the hard stem of^ and tzwnine it carefully to see that none of the shell remains on it, wash ' and as Btewed to cool, f-paste. |rou can [ding to >nful of four of [len put Id, pour a plate lich you time re- bile the 1 having d grated, -crumbs. js, or till out the ind send le liquor, crust. [and, put hey are t off the ', a piece scalding le shells th them. put the boilipg near]} i; then the hard which sh them pepper ;hem in ofi^ and it, wash HOME 000£ BOOK. 55 tliem well and chop fine, then beat up 2 eggs, add a pint of milk, a little nutmeg, and as much salcratus as will coyer a shilling, add flour enough to make a batter, put in the clams, stir well together and fry in lord or drippings. Clam P/e.— Take a sufficient number of clams to fill a lai*ge pie-dish' when opened. Make a Lice paste in the proportion of a pound of fresh butter to two quarts of flour. Paste for shell-fish, or meat, or chicken pies should be rolled out double .the thickness of that intended for fruit pies. Line the sides and bottom of your pie-dish with paste. Then cover the bottom with a thin beef-steak, divested of bone and fat. Put in the clams, and season them with mace, nutmeg, and a few whole pepper-corns. No salt. Add a spoonful of butter rolled in flour, and some hard-boiled yolks of eggs crumbled fine. Then put in enough of the clam-liquor to make sufficient gravy. Put on the lid of the pie (which Uke the bottom crust should be rolled out thick,) notch it hand somely, and bake it welL It should be eaten warm. HEATS. The best apparatus for roasting is the tin oven— or tin kitchen, as it is generally called ; and the next to this is the open baker, with reflec- tors, to set before the fire ; but roasting, u. most families of these days, has degenerated into baking. In roasting the sirloin or any piece of beef, if an open fire is used precaution must be taken to prevent its being too close to the fire where there is much fat, and it is desired to preserve it from being cooked before the lean, it may be covered with clean white paper skewered over it ; when it is nearly done the paper should be removed, a little flour dredged over it, and a rich frothy appearance will be obtained. The joint should be served up with potatoes and other vegetables ; the dish should be gamif^hed round the edge with horse-radish scraped into thin curls. This receipt will suffice for all the other roasting parts of beef. Sirloin weighmg ten pounds, will take two hours and a half to roast it. Rather more time must be allowed in cold than in hot weather- about twenty minutes to the pound is a safe rule. Rump of Beef. — This is one of the most juicy of all the joints of beef. As it is too large to serve whole, generally, cut as much from the chump end to roast as will make a handsome dish. Manage it an the sirloin. When boned and rolled into the form of a fillet of veal, it requires more time. mm NMM •trn f - jHii M UOME OOOE BOOK. \ Beef A-LarMouc. — Remove the bone from a romid, or any pioce of heet that will stew well. Make a stuffing of bread crumbs seasoned with sweet marjoram, pepper, mace, nutmeg, and onions, or shalotfc chopped fine. Mix this together with two eggs well beaten, and add, if you like, some chopped salt pork. Fill the place from which the bone was taken with this seasoning, rubbing what is left over the out- ■ide of the meat. Bind, and skewer it well, to secure the stuffing. You may stick whole cloves into the meat here and there ; or lard it with fat pork. Cover the bottom of your stewpan wiUi slices of ham, of Halt pork ; and having put in the meat, lay slices of the ham, or pork, over it. Pour in about a pint of water ; cover the pan closely, and bake in an oven six, seven, or eight hours, according to the size of the piece. Add, if you like, a tea-cupful of port wine, and the same of mushroom ketchup to the gravy ; but it is very good without win& This dish is best cold. Dripping. — Roast beef yields a drippmg, which is a valuable article in the economy of the kitchen. It should bo removed from the pan beneaf^h the meat before it becomes overheated, or scorched by the fire, leaving sufficient for basting. Dripping is prepared for future use in the following manner : — As taken hot from the dripping-pan, pour it in- to boiling water, when all particles of cinder or other improper matter will fall to the bottom, and leave the pure &t on the surface. Coir feet these cakes of fat, and by heating them in a Jar, placed in a sauco pan of boiling water, the whole will become a soUd mass, and may be thus put aside for use. This process not only purifies drippinjz, <)ut gives it a clear white colour. A little salt m'ost be infused, to amsl in preserving it. Beef Heart Roasted. — ^Wash thoroughly, stuff with forcemeat, send to table as hot as it is possible with currrant jelly sauce ; it will take Ikbout forty minutes roasting, but this depends upon the fire. Beef Heart. — Let it be thoroughly well cooked, and the skin remov- ed. Wipe it daily with a clean cloth, stuff it with veal stuffing ; roasi two hours and a quarter. Make a brown gravy, as for hare j and serve with the gravy and currant jelly. The most pleasant way to the palate of dressing this dish, is to roasf the heart rather less than two hours, let it get cold, cut it in pieces, and jug it the same as hare. To Stew Kidneys. — Cut the kidneys into slices ; wash them, and dry them with a clean cloth ; dust them mih flour, and fry them with butter until they are brown. Pour some hot water or beef gravy in- to the pan, a few minced onions, pepper, and salt, according to taste | imd add a spoonful or two of mushroom ketihup before dishing. Min- oed herbs are considered an improvement tc many tastes — cook slow\f ten or fifteen minutes. IIOMK COOK Bin^, but as&islin remov- |g; roasi id serve to roasi pieces^ kem, and Lem with ^ravy in- taste I Min- slowlj 7b Stew a Piece oj Beef or Make Beef Bouilli.—Tuke a piece of beef J the brisket or rump, or auy othsr piece that will become ten- der. Put a little butter in the bottom of the stew-pan, and then put- ting in the meat, partially fry or browr it all over. Then take it out and lay two or three skewers at the bottom of the pan ; after which replace the meat, which will be prevented from sticking to the pan by means of the skewers. Next put in as much water as will cover the meat. Stew it slowly with the pan closely covered, till done, with a few onions if required. Two hours are reckoned enough for a piece of six or eight pounds. When ready, take out the meat, and thicken the gravy with a Uttle butter and flour. Cut down into handsome shapes a boiled carrot and turnip, and add them to the liquor ; season with pepper, and salt, and a little ketchup. Buil all together for a few min utes, and serve in a hash dish. To Mince Beef. — Shi«d the underdone part fine, with some of the fat ; put it into a small stew-pan, with some onion or shalot (a very lit- tle will do), a little water, pepper, and salt ; boil it till the onion is quite soft ; then put some of the gravy of the meat to it, and the mince. Do not let it boil. Have a small hot dish with siprets of bread ready, and pour the mince into it, but first mix a large ipoonful of vinegar with it : if shalot-vinegar is used, there will be no i eed of the onion nor the raw shalot. To Hash Beef. Do it the same as in the last receipt, only the mea\. is to be in sUces, and you may add a spoonful of walnut-liquor or ket- chup. Observe, that it is owing to boiling' hashes or minces that they get harft. All sorts of stews, or meat dre&sed a second time, should be only simmered ; and this last only hot through. SteaJes — Broiled. — They should not be cut more than three quarteiv of an inch thick, or they will not be dcTifi well through. Let the grid- u-on be perfectly clean, and heat and grease it before laying on the meat. Set it over a bed of ckar bright coals, and when done oi^ one side turn the steaks with tongs made for the purpose, or a knife and fork, in a quarter of an hour they will be wel done ; or if you like them rare, ten or twelve minutes will b*» suflBcient. Pour oflf into a dish, and save all the gravy that accum..]atis while boiling ; and when done lay the steaks in a dish, and seas.,^! Lj your taste with pepper, salt, and butter. Serve hot. To fry Beef-Steaks. — Cut the steaks as for broiling, and, on being put into the pan, shift and turn them treruently. Let them be done brown all over, and placed in a hot dish when finished. Gravy may be made by pouring a little hot water ini<.» the pan after the steaks are out, and the fat poured away, with a littk pepper, salt, ketchup, and flour. The gravy so formed is to be p'ju-ed into the dish with the %%aks. Serve to ta) lie immediately. 3* es HOME COOK BOOK. If ofltous be required along with the dish, cut them in thin slices ftod fry them till they are soft. They should be fried after the steaks and merely with part of the fat in which the beef has been fried. Beefsteak Pie. — A good common paste for meat-pies, and which is intended to be eaten, is made as follows : Three ounces of butter, and one pound of flour, will be sufficient for one dish. Rub the but- ter well amongst the flour, so as to incorporate them thoroughly. If the butter be fresh, add a Uttle salt. Mix up the flour and butter with as much cold water 8S will make a thick paste. Knead it quickly on a board, and roll it out flat with a rolling pin. Turn the dish upside down upon the flattened paste, and cut ov shape out the piece required for the cover. Roll out the parings, and cut them into strips. Wet the edges of the dish, and place these strips neatly round on t' . edges. as a foundation for the cover. Then take some slices of tender beef mixed with fat ; those from the rump are the best. Season them with pepper and salt, and roll each slice up in a small bundle, or lay them flat in the dish. Put in a little gravy or cold water, and a Little flour for thickening. Then, after putting in the meat, lay the cover on the dish, pressing down the edges closely to keep all tight. If any paste remain cut or stamp it into ornaments, such as leaves, and place these as a decoration on the cover. On taking pies from the oven, and while qmte hot, the crust may bo glazed with white e^ and water beat together, or sugar and water, laid on with a brush. To dressBeef Tongues. — To dress them, boil the tongue tender, it will take five hours ; always dress them as they come out of the pickle^ onless they have been very long there, then they may be soaked, three* iT four hours in cold water, or if they have been smoked, and hung ong, they should be softened by lying in water five or six hours j thejr should be brought to a boil gently, and then simmer untill tender ; «7hen they have been on the fire about two hours, and the scum remov- ed as it rises, throw in a bunch of sweet herbs of a tolerable size, it will improve the flavour of the tongue. Tripe. — May be served in a tureen, stewed with milk and onioo till tender. Melted butter for sauce. Or fry it in small bits dipped in butter. Or stew the thin part, cut into bits, in gravy • thicken with flour and butter, and add a little ketchup. Or fricassee it with white sauce. Soused IVipc— Boil the tripe, but not quite tender; then put it in- to salt and water, which must be changed every day till it is aU used. "W hen you dress the tripe, dip it into a fry it of a good brown. batter of flour and eggs, and FroME COOK B00&. 69 it in- uBed. VEAL. To Keep Veal. — The first part that turns bad of a leg of vcal, is Kbere the udder is skewered baci<. The skewer should b^ taken out, and both that and the part under it wiped every day, by which means it will keep g:ood three or four days in hot weather. Take care to cut out the pipe that runs along the chine of a loin of veal, as you do ol' beef, to hinder it from tainting. The skirt of a breast of veal is like-, wise to be taken off; and the inside of the breast wiped and scraped, and sprinkled with a little salt Leg of Veal. — Let the fillet be cut large or small as best suits the number of your company. Take out the bone, fill the space with a fine Btuflflng, and let it be skewen^d quite round ; and send the large side uppermost. When half roasted, not before, put a paper round the fat ; and take care ^,o allow a sufficient time, and put it a good distance from the fire, as the meat is solid : serve with melted butter Doured over it. — You may pot some of it. knuckle of Veal— As few people are fond of boiled veal, it may be well to leave the knuckle small, and take off some cutlets or coUops be- fore it is dressed ; but as the knuckle will keep longer than the fillet, it is best not to cut off the slices till wanted. Break the bones, to make it take less room ; wash it well, and put it into a sauce-pan with three onions, a blade of mace or two, and a few pepper-corns ; cover it with water, and simmer till quite ready. In the mean time some macaroni should be boiled with it if approved, or rice, or a little rice-flour, to give it a small degree of thickness ; but do not put too much. Before it is served, add half a pint of milk and cream, and let it come up either with or without the meat. Shoulder of Veal. — B«move the knuckle and roast what remains, as the fillet ; it may or may not be stuffed at pleasure ; if not stuffed serve with oyster or mushroom sauce j if stuffed, with melted butter. ' To roast Veai,- -The bef.t parts of veal for roasting are the fillet, the breast, the loin, and vhe shoulder. The fillet and the breast should be stuffed, particularly the fillet ; the stuffing to be composed of crumbs of bread, chopped suet and parsley, a little lemon peel, and pepper and salt, wet with an egg and a little milk. The piece should have a slow fire at first, and will require longer time to dress than beef or mutton. Let it be well basted with butter when there is not snflficient dripping from the joint. The gravy for roast veal is either the usual hot water and salt, or thin melted butter, poured over the meat. lo boil Calfs Head. — Clean it very nicely, and soak it in water, that It may look very white ; take out the tongue to salt, and the brains to make a little dish; Boil the head extremely tender ; then strew it CO noMK COOK HOOK. over witli crumbs and chopped parsley, and brown them ; or if likod better, leave one side plain. Serve bacon and greens to eat with it. The brains must be boiled, and then mixed with melted butter, scald- ed sage chopped, pepper and salt. If any of the head is left, it may be hashed next day, and a few slices of bacon, just warmed and put round. Cold calf's head eats well if grilled. Minced Veal. — Cut cold veal as fine as p^ ssible, but do not chop it. Put to it a very little lemon-peel shred, two grates of nutmeg, some saU, and four or five spoonfuls of either a little weak broth, milk, or water ; simmer these gently with the meat, but take care not to let it boil, and add a bit of butter rubbed in flour. Put sippets of thin toasted bread, cut into a three-cornered shape round the dish e- yeal Cutlets with fine Herbs. — Melt a piece of butter in the fryin[ pan ; put -n the cutlets with salt, pepper, and some spice ; move them about in the butter for five minutes ; have ready some mixed herbs and mushrooms chopped finely; sprinkle half over one side of the cutlets, and, when fried enough, turn and sprinkle them with the other half ; finish frying, and add the juice of a lemon ; set them round the dish with the seasoning in the centre. Ft'ench icay of dressing a akoulder of Veal — Cut the veal into nice square pieces or mouthfuls, and parboil them. Put the bone and trim- mings into another pot, and stew them slowly a long time, in a very little water, to make the gravy. Then put the meat into the dish in which it is to go to table, and season it with a very little salt and cay- enne pepper, the yellow rind of a large lemon grated, and some pow- dered mace and nutmeg. Add some bits of fresh butter rolled in flour, or some cold dripping of roast veal. Strain the gravv and pour it in. Set it in a hot dutch-oven, and bake it brown. To roast Sweet-breads. — Sweet-breads should bo soaked in warm water, and then blanched by being thrown into boiling water, boiled for a few minutes, and then put into cold water. They may then bo larded and roasted or fried, and afterwards stewed in butter with crumbs of bread, and being of themselves rather insipid, they will be improved by a relishing sauce and by a large quantity of herbs in the braise. Skins of lemon put upon the sweet-breads while braising will heighten the flavor, and keep them white ; which is very desirable when sent to table with white sauce. The usual sauce witi" which they are served is butter and mushroom ketchup. They may be roasted in a dutch-oven. Calces' Feet. — They shonl J be very clean, boil them three hours, oi until they a; » tender, serve tlK>m with parsley and butter. HOME COOK BOOK. «l in. 01 Calf ^8 Heart.— Stuff and roafct precieely as beef heart See page 56. Calf^a hirer roasted. — Wash and wipe it ; then cut a long hole in it and stuff it with crumbs of bread, chopped anchovy, herbs, a. good dea/ of fkt bacon, onion, salt, pepper, a bit of butter and an e^: sew tlte liyer up ; then lard it, or wrap it in a vcal-cawl, and rOast it. Serve with a good brown gravy, and currant jelly. Cutlets another way — Cut sUces about three quarters of an inch thick, beat them with a rolling pin, and wet them on both udes with an egg : dip them into a seasoning of bread-crumbs, parsley, thyme, pep- per, salt; and a little nutmeg grated ; then put them into papers fouled over, and boil them ; and have in a boat melted butter with a little mushroom-ketchup. Veal Olires. — Take some cold fillet of veal and cold ham, and cut them into square slices of the same size and shape, trimming the edges evenly. Lay a slice of veal on every slice of Lam, and spread some beaten yolk of egg over the veal. Have read v a thin force-meat, made of grated bread-crumbs, sweet-marjoram rubbed fine, fresh butter, and grated lemon-peel, seasoned with nutmeg and a little cayenne pepper. Spread this over the veal, and then roll up each slice tightly with the ham. Tie them round securely with coarse thread or fine twine ; run a bird-spit through them, and roast them well. For sauce, simmer in a small sauce-pan, some cold veal gravy with two spoonfuls of cream and some mushroom ketchup. Calves^ Tone^ues. — Wash them well, and put them in hot water for a short time, in order to take off the hard skin ; lard them here and there with large pieces of bacon ; put them in a saucepan so as to yield a little gravy, with two or three large onions and carrots. When the whole Is well glazed, add some water, salt, a clove, and a sprig of thyme, and let it simmer very slowly for five hours. Just before serving, skim the sauce, thicken it with some flour ; open each tongue in half, BO that it forms a heart shape, and pour the sauce over ; adding to it either some pickled gherkins sliced, or some mushrooms. Calves' tongues may, moreover, be prepared like those of oxen. Potted Veal. — This may be potted as bee^ or thus: — pound cold veal in a mortar, work up with it in a powder mace, pepper, and salt, shred the leanest part of tongue very finely, or ham is sometimes used place in a jar or pot a layer of the pounded veal, and upon that a layei of the tongue, and continue alternately until the pot is full, seeing that every layer is well pressed down ; pour over the top melted clarified butter. If it is desired, and which is frequently done, to marble the veal, cut the tongue cr ham in square dice instead of shredding jt, bul care must be taken that they d ) not touch each other or the effect it destroyed. '"Sf 62 UOMB COOK BOOK. Calte^ Brains — Waflli thorn, remove the skin, and scald. l>rj tlicm well, fry thoin In butter, Horve with nmshroom saiico. Instead of this when cleaned and scalded, chop thotn flncly, shnmer thom with ranHhrooinfi, onioni, parsley, sago, and white sonce, seasoa highly, serve with fHod parsley. Veal Pie. — Take about two pounds of ycal from the loin, fillet, or anv odd pieces you may have. Parboil enough to clear it of the scum. If it is to be done in a pot, make a yery light ps\Pte according to (\\vtit brown ; mash some potatoes with a little butter and cream, and put them into tho middle of the dish raised high. Then place the edge of one steak on another with the small bone upward all round the potatoes. mfmmmmmm Ov HOME COOK BOOK. '..;^^ :'>^^,.;< ■' ; ■ VENISON. ._.'■' To "keep Venison, — Keep the venison dry, wash it with milk and water very clean, and dry it with clean cloths till not the leant damp remains ; then duet pounded ginger over every part, which is a very good preventive against the fly. By thus mans^ing and watching, it «^ill hang a fortnight. When to be used, wash it with a little luke- warm water, and dry it. Pepper is likewise good to keep it. Roast Venison. — A haunch of buck will take three hours and a half or three quarters roasting ; doe, only three hours and a quarter. Ven ison should be rather under than over done. Spread a sheet of white paper with butter and put it over t' -t, first sprinkling it with a little salt ; then lay a coarse paste on strong paper and cover the haunch, tie it with fine pack-thread, and set it at a distance from the fire, which must be a good one. Baste it often j ten minutes before serving take otF the paste, draw the meat nearer the firc, and baste it with butter and a good deal of flour to make it froth up well. Gravy for it should be put into a bo»t^ and not into the dish (unless the venison has none,) and made thus : — Cut off" the fat from two or three pounds of a loin of old mutton, and set it in steaks on a gridiron for a few minutes, just to brown one side ; put them into a sauce-pan with a quart of water, cover close for an hour, and simmer it gently ; then uncover it and stew till the gravy is reduced to a pint. Season with onlv salt. Currant-jelly sauce must be served in a boat. To prepare Venison for Pasty. — Take the bones out, then season and beat the meat, lay it into a stone jar in large pieces, pour upon it some plain drawn-beef gravy, but not a strong one ; lay the bones on the top, then set the jar in a water-bath, that is, a saucepan of water over the fire, simmer tliree or four hours, then leave it in a cold place till next day. Remove the cake of fat, lay the meat in handsome pieces on the dish ; if not sufficiently seasoned, add more pepper, salt, or pimento, as necessary. Put some of the gravy, and keep the re- mainder for the time of serving. If the venison he thus prepared, it will not require so much time to bake, or such a very thick crust as is usual, and by which the under part is seldom done through. Ven'son Pasty. — A slionl ler b.med ma'es a good pasty, but it must be well Uaten anil seasonci. and the want of fat supplied by tliat of a fine well iiimg h-in of mutton, steeped twenty-four houi-s in e(|nal parts of ripe vinegar and port. Tlie shoulder behig sinewy, it will be of a Ivantaji'e to rub it well with sujiar for two or three days, and when to be used, wi;)e it perfeetlv clean from it, and the wine. A niistaue used to prevail that venison could not be baked too much but as above dii'ceted, three or fuiir hours in a slow oven \\\\\ be quite sulficieut to make it tender, and the favor will be i)reservcd Either HOME CODK r<)OK : and damp , very ing, it luke- a half Yen ' -t, strong it it at often 5 nearer nake it (unless I tvvo or nridiron ,uce-pan gently ; 1 Season season upon it lones on water Id place ndsome )er, salt, the re- i. it will is usual, ID a iiioulder or side, the meat must be cut in pieces, and laid with fat between, that it may be proportioned to each f)erson without breaking up the pasty to find it. Lay some pepper and salt at the bottom of the dish, and some butter ; then the meat nicely packed, that it may be sufficiently done, but not lie hollow to harden at the edges. The yenison bones should be boiled with some fine old mutton — of this gravy put half a pint cold into the dish, then lay butter on the venison, and cover as well as line the sides with a thick crust, but do not put one under the meat. Keep the remainder of the gravy till the pasty comes from the oven ; put it into the middle by a funnel, quite hot, and shake the dish to mix well. It should be seasoned with pop^r and salt. To stew cold Venison. — Cut the meat in small slices, and put the trim- mings and bones into a saucepan, with barely enough water to cover tliem. Let them stew two hours. Strain the liquor in a stew-pan j add to it some bits of butter rolled in flour, and whatever gravy was left of the venison. Stir in some currant jelly, and let it boil half an hour. Then put in the meat, and k eep it over the fire long enough to htat it through, but do not let it boil. Minced Venison, or Hash. — Chop up the meat in small pieces, put them by and ma > e gravy with the remaining parts, or some veal or mutton broth will do. Add some butter rolled in flour, and flavor with currant jelly. Put in the venison, and let it simmer till perfectly warmed through. PORK. To roast Pork. — Pork requires a longer time in roasting than any of the precediuj meats. When stuffing is to be used, it must be com- posed of chopped sage and onion, pej-per and salt. The pieces shiled too lied, and ous like 7, other- )n for an ible, and }, 80 that t and let )ur and a lire nioro ns in the aep dish, i-sley aiid cold wa- a lat^ gently lam of )ot fre- the rind, the fire, a ham; a paste lick, and pper it d oniona ;he milk and salt, 1 the in- roast it :pit, and ^i likewise cut it down the back and then you will not break the skin; take out the spit, cut off the ears from the head, and crack tlie bone and take out the brains, put them in a stewpan with all the inside stuf- fing and a little brown sauce ; dish the pig, the back outside, and put the sauce in the middle, and some in a 'boat, the ears at each end. Piy» Read Baked. — Let it be divided and thoroughly cleaned ; take cut the brains, trim the snout and ears, bake it an hour and a half, wash the brains thoroughly, blanch them, beat them up with an egg, pepper and salt, and some finely cut or powdered sage, and a small piece of butter, fry them or brown them before the fire ; servo with the head. Pig^s Head Boiled. — This is a more profitable dish though not so pleasant to the palate: it should first be salted, which is usually done by the pork butcher; it should be boiled an hour and a quarter; it must boil gently or the meat will be hard ; serve with vegetables. To fry Pork Ch&ps. — Pork chops should be cut rather thin, and be thoroughly dressed. They may be either simply fried in the same manner as chops, or fried after being dipped in egg, and sprinkled with crumbs of bread, and sage and onion finely chopped. No gravy is expected with pork chops. If any sauce be used, it must be apple sauce. Cheshire Pork Pie. — Take the skin of a loin of pork, and cut the loin into steaks, season with salt, pepper, and dried sage. Make a good crust, line the dish with it, and put in a layer of pork, then a layer of sliced pippins dipped in sugar, then another layer of pork, cover in the pie and bake in a moderate oven. To fry Pork Sausages. — All sausages are fried alike, and require to be dressed very slowly. Before being put into the pan, they should be pricked in several places with a fine fork, to prevent their bursting by the expansion of the air within. It is common in England to bring fried sausages to table neatly laid out on a fiat dish of mashed potatoes. The sausages and potatoes are helped together. They may also be laid in links on toasted bread, and garnished with poached eggs around the dish. Fried siusages are sometimes used for garnishing roast turkey. To Pickle Pork — The quantities proportioned to the middlings of a pretty krge hog, the hams and shoulders being cut oil'. Mix, and pound fine, four ounces of saltpetre, a pound of coarse eu gar, an ounce of sal-prunel, and a little common salt ; sprinkle the pork with salt, and drain it twenty-four hours : then rub with the above ; pack the pieces tight in a small deep tub, filling up the spaces with common salt. Place large pebbles on the poik, to prevent it fruin Bwimmmg in the pickle which the salt will produce. If kept from air it will continue very fine for two years. wmmmmmmmmmiimmmm 70 HOME COOK BOOK. Sausages. — Chop fat and lean of pork together ; season il with sa^ pepper, and salt, and you may add two or three berries of allspice : half hLl hogs' guts that have been soaked and made extremely clean : or the meat may be kept in a very small pan, closely covered ; and so rolled and dusted with a very little flour before it is fried. Serve on stewed red cabbage, or mashed potatoes put in a form, brown and garnish with the above ; they must be pricked with a fork before they are dressed or they will burst. Head Cheese. — Take some tongues, feet, and head of tender pork — and any fragments of meat on hand, clean, and scrape as for souse, boiling till the meat falls off, chop it small flavor to taste, mixing it in well, put in a forcer or cheese hoop, and press, with plate on top and a weight over ; in two or three days it will be ready for use. Soused Pig 8 Feet. — ^Take the ears, feet, and upper part of the head, ■crape clean, boil until the meat is tender, take it up ; so flavor properly — and put into pure vinegar, spice as you like. Put it in ajar and Ijeep closely covered. Tripe can be pickled in the same way. Jelly of Pig^s Feet and Ears. — Clean and prepare as in the last article, then boil them in a very small quantity of water till every bone can be taken out ; throw in half a handful of chopped sage, the same of parsley, and a seasoning of pepper, salt, ai^ mace, in fine powder •, simmer till the herbs are scalded, then poui the whole into a melon form. GENERAL DIRECTIONS FOR CURING MEATS, kO. To make a Pickle that will Keep for years, for Hams, TongueSj or Beef, if boiled and skimmed between each parcel of them. lo two gallons of spring-water put two pounds of coarse sugar, two pounds of bay and two pounds and a hah' of common salt, and half a pound of saltpere, in a deep earthen glazed pan that will hold four gallons, and with a cover that will fit close. Keep the beef or hams as long as they will bear, before you put them into the pickle ; and sprinkle them with coarse sugar in a pan, from which they must drain. Rub the hams. &c. well with the pickle, and pack them in close ; put- ting as much as the pan will hold, so that the pickle may cover them. The pickle is it not to be boiled at first. A small ham may lie fourteeii days, a large one three weeks ; a tongue twelve days, and beef in pro portion to its sizr They will eat well out of the pickle without drf HOME OOOE BOOS. n or two ilfa four hams and Iraiiu put- lem. teeb pro I dry Ing. When they arc to be dried, let each piece be drained over thtt pan ; and when it will drop no longer, take a clean sponge and dry it thoroughly. Six or eight hours will smoke them, and there should h» only a little sawdust and wet straw burnt to do this ; but if put into a chimney, sew them in coarse cloth and let them hang a week. To cure Hams. — Hang them a day or two ; then sprinkle them with a little salt, and drain them another day ; pound an ounce and a hai.. of saltpetre, the same quantity of bay-salt, half an ounce of sal-prunel, and a pound of the coarsest sugar. Mix these well ; and rub them into each ham every day for four days, and turn it. If a small one turn it every day for throe weeks j if a lai^ one, a week longer ; but do not rub after four days. Before you dry it, drain and cover with bran. Smoke it ten days. Another way. — Choose the leg of a hog that is fat and well-fed ; hang it as above ; if large, put to it a pound of bay salt, four uimces of saltpetre, a pound of the coarsest sugar, and a handful of common salt, all in fine powder, and rub it thoroughly. Lay the rind downwards, and cover the fleshy parts with the salts. Baste it as often as you can with the pickle, the more the better. Keep it four weeks, turning it every day. Drain it, and throw bran over it ; then hang it in a chun- oey where wood is burned, and turn it sometimes for ten days. Another way. — Hang the ham, and sprinl- le it with salt as above: ^hen rub it every day with the following, in fine powder : half a pound of common salt, the same quantity of bay-salt, two ounces of saltpetre, and two ounces of black pepper, mixed with a pound and a half of trear cle. Turn it twice a day in the pickle, for three weeks. Lay it into a pail of water for one night, wipe it quite dry, and smoke it two or three weeks. Another way that gives it a high flavor. — When the v/eather will permit, hang the ham three days ; mix an ounce of saltpetre, with a quarter of a pound of bay-salt, the same quaiftity of conimon salt, and also of coarse sugar, and a quart of strong beer ; boil them together, and pour them immediately upon the ham ; turn it twice a day in the pickle for three weeks. An ounce of black pepper, and the same quan- tity of allspice, in fine powder, added to the above, will give still more flavor. Cover it with bran w hen wiped, and smoke it from three to four weeks, as you approve : t>.e latter will make it harder and give it more of the flavor of Westphalia. Coarse wrap, if to be smoked where there is a strong fire. A method of giving a still higfier flavor. — Sprinkle the ham with ealt, after it has hung two or three days ; let it drain ; make jl pickle of a quart of strong beer half, a pound of treacle, an ounce oi coriander seeds, two ounces of juniper-berries, an ounce of pepper, the samo quantity of allspice, an ounce of saltpetre, half an ounce of sal-prunel, ft handful of common salt, and a head of shallot, all pounded or cut fine. Boil these all together a few minutes, and pour them over the 72 HOME COOK BOOK. hftm : this quantity ib for one of ten pounds. Rub ana turn it every day, for a fortnight ; then sew it up in a thin linen bag', and smoke it three weeks. Take care to drain it from the pickle, and rub it in brao. before drying. To cure Mutton Ham. — Cut a hind-quarter of good mutton into tb* shape of a ham, pound 1 oz. of saltpetre, with 1 lb. of coarse salt, and 4 oz. of brown sugar, rub the ham well with this mixture, taking care to stuff the whole of the shank well with salt and sugar, and let it lie a fortnight, rubbing it well with the pickle every 2 or 3 days ; then take it out and press it with a weight for 1 day ; smoke it with saw- dust for 10 or 15 days, or hang it to dry in the kitchen. If the ham Is to be boiled soon after it has been smoked, soak it 1 hour, and if it has been smoked any length of time, it will require to be soaked sev- eral hours. Put it on in cold water, and boil it gently 2 hours. Hog^a Lard. — Melt it with great care in a jar, put into a kettle of ^ater, set on the fire to boil, adding to the lard a sprig of rosemary' v^hile melting ; then run it into small clean bladders. Suet and brd keep, better in tin than in earthen vessels ; suet may ^ kept for a year, if chopped, packed in tin, and covered with treacle. POULTEY. To Roast a Turkey. — Having picked, drawn, and singed the turkey, uniBS it according to previous directions for trussing fow s. Stuff the breast with rich veal stuffing, adding a little sausage-meat ; sew up the neclc. Cover the breast with buttered paper to preserve it from •corching, and roast it to a fine brown. Baste it well with butter ; and a little while before It is done remove the paper and allow the breast to brown. A good-sized turkey will require roasting from an horn and a half to two hours. You must have plenty of good gravy in the dish, and garnish with lemon. Serve with bread -sauce. To Boil a Turkey. — A boiled turkey is a most delicate and excellent dish, and requires to be dressed with extreme care. Clean the turkey from feathers and stumps, and singe off the hairs, taking care not to blacken the skin. Draw and wipe it inside with a clean dry cloth; cut off the legs at the first joint ; draw out the sinews j then pull down the skin and push the legs inside ; cut the head off c ose to the body, leaving the skin long, and draw out the craw. Make a good veal-stuff- ing and put it into the breast, leaving sufficient room for the stuffing to swell ; then draw the skin of the breast over the opening and sew it neatly across the back, so that when the turkey is brought to tabic no sewing will appear. Place the gizzard in one wing and the liver in the other ; turn the wing on the back and fix them to the sides with "IWfl UOME COOX BOOK, n * skewer ; wrap it m a cloth dR'dgcd with flour, ami put ii into a pot of warm water, in sufficient quantity to keep the turkey always cov- ered. SKim it whiic boiling A small, young turkey will not take more than an hour and a half to boii it ; a large one about two hourg h:i(1 a ha X When done place it in a hut dish, and pour a little sauce over the breast. Send up oyster-sauco, or parsley anil butter, in a tureen. Some cooks make the stuffing of chopped bread and butter oysters, cream, and the yolks of eggs. Ptdled Turkey. — Divide the meat of the breast by pulling instead of cutting ; th*n warm it in a spoonful or two of whit«3 graTj*, and a lif,tle cream, grated nutmeg, ualt, and a little flour and butter j do not boil it. The leg should be seasoned, scored, and broiled, and put into the dish with the above round it. Cold chicken does as well. Turkey Patties. — Mince some of the white part, and with grated lemon, nutmeg, salt, a very little white pepper, cream, and a very little bit of butter warmed, fill the patties. To Roast Goose. — Pick, draw, and singe the goose well. Cut off ita head and neck. Take off' the feet and legs at the first joint ; also, take off the wings at the first joint. The portions of the legs and wings that are left are skewered to the sides. Stuff with chopped sage and onion, and crumbs of bread, with pepper and salt. The skin of the neck must be tied securely, to prevent the gravy from running out. Paper the breast for a jhort time. A goose does not require so muc' basting as fowl or turkey, for it is naturally greasy. It will require from two hours to two hours and a half in roasting. It ought to be thoroughly done. Serve with gravy sauce and apple sauce. The liver, gizzard, head, neck, feet, and the pinions of the goose, form what is termed the giblets, and compose a good stew or pie. Green-Goose Pie. — Bone two young green geese, of a good size ; but first take away every plug, and singe them nicely. Wash them clean j and season them high w.Uh salt, pepper, mace, and allspice. Put one inside the other ; and press them as close as you can, drawing the legs inwards. Put a gooa deal of butter over them, and bake them either with or without crust ; if the latter, a cover to the dish must fit close to keep in the steam. It will keep bng. « To Stew a Goose. — Truss the goose as for boiling, cover it with ba- con, and tie it up ; cover the sauce-pan with bacon ; put in a sprinkle of sweet herbs : a carrot cut in dice and two bay leaves ; lay in the goose and giblets ; cover with bacon ; moisten with as much stock as will cover the goose ; let it boil, cover with buttered paper and a close cover, and set it on a hot hearth, with fire over it ; give ii an hour and a half. Serve it^with onion or apple sauce. 74 BOME COOK BUOE. To Roast Duels. — Pick, draw, and singe them. Cut off the henrf, dip f,he feet in boiling water to remove the yellow skin ; tnia3 them plump, turning the feet flat upon the back. Stuff the same as gooHe, and sen'e with gravy and apple sauce. An hour will roast a duck* Cireen peas, usually accompany roast duck. Stewed Duck with Green Peas. — Put a deep stew-pan on the fire with u piece of fresh butter ; singe the duck ; Hour it, and put it in the stewpan to brewn, tnraing it two or three times ; pour out the fat, but let the duck leuiain in the pan ; put to it a pint of good gravy, a pint of peas, two lettuces cut small, a bundle of sweet herbs, and a little pcp])er and salt ; cover close, and let them stew half an hour. Give the pan a shake now and then. When they aie just done, gi*ate in a little nutmeg and a little beaten mace, and thicken it with a piece of butter rolled in flour; shake it uU together for a few minutes ; then take out the sweet herbs, lay the duck in a dish, and pour the sauce over it. Garnish with m-nt, chopped fine. Potted Sea-Ducka. — Parboil the gizzards, livers, and hearts ; chop them fine ; mix with bread-crumbs and butter, seasoned with pepper and salt, and if you like, a little inced onion and sage. Fill the bod- ies and crops with the stuflng, and sew them up. Then have ready a pot with some boiling water in it, and a couple of sticks laid across, in the form of an X, so as not to touch the water. Lay the ducks on these ; place them over the fire, and let them remain till quite tender, keeping the pot closely covered, so as to prevent the escape of the savor with the steam. Next lay slices of parboiled pork on the bottom of a clean pot ; lay the ducks in ; cook, and tui*n, till of a fine brown. Make gravy as foi other poultry, and serve with currrant jelly. Roast Chickens. — Observe the previous directions as fo?- roasting tur- key ; and if you wish to do several at once, put the spit through tho bodies the other way. To roast chickens takes about an hoar. If they are small they will do in three quarters of an hour. Boast Chicken — another way. — Draw, singe, and truss the chickenj and put it between some slices of bacon ; take care to tie up the legs on the spit, so that they be kept firm ; baste it with its own gravy ; when done to a point, (i. e. half an hour,) serve with cresses rotmd it, sea- oned with /inegar and salt. Oiickep Friiassee. — Half boil a chicken in a little water, let it cool, then cut it '^i), and simmer in a gravy made of some of the water in which it was boiled, and the neck, head, feet, liver, and gizzard stewed well together. Add an onion, a faggot of herbs, iie])pei and salt, and thicken with bntter rolled in fiour added to the stiained liquor vith „.*ii«*S- nOME COOK BOOK. 75 I) In a little nutmeg, then give it a boil, and add a pint of rrcam, h\t over the lire, but do not let it boil. Put the hot chicken into a dish, pour tiie Bauce over it, add some fried forcemeat balls, and ganiisb with sli ces of lemon. Boiled Fowls. — Flour a white cloth, and put the fowls in cold water l()t them bimmer three quarters of an hour, serve with parsley and but- ter, or oyster or celery saiice. The fowls may be covered with a white sauce if sent cold to table. Boiled Fowls with OysU-^s. — Take a young fowl, fill the inside with oysters, ]»ut it into ajar awd plunge the jur in a kettle or saucepan of water. Boil it for one hour and a half. There will be a quantity of grnvy from the juices of tfe fowl and oysters in tiie jar; laake it into a white sauce, with the adped in the gravy, with gravy and bread-sauce. To Roast Pigeons.— VXcV^ draw, and trass them, keeping on the feet ^hop the liver with some parsley, add crumbs of bread, j^opper, salt, and a httle butter; put this stuffing inside. SUt i}ne of the legs, ana slip the uther through ii ; skewer and roast them lialf an hour ; baste them well with butter. SciTe with brovvu gravy in a boat and bread- sauce, Pigeons in Jelly. — Make some jelly of calfs foot, or if you have the liquor in which a knuckle of veal has been boiled, it will answer the same purpose ; place it in a stewpan with a bunch of sweet herbs, a blade of mace, white pep[H>r, a slice of lean bacon, some lemon peel, and the pigeons, which, being trussed and their necks propped up to make them appear natural, season to your palate. Bake them ; when they are done remove them from the liquor, but keep them covered close, that their color may bo preserved. Remove the fat, boil the whites of a couple of eggs with the jelly to clear it, and strain it ; this is usually done by dipping a cloth into boiling water, and straining it through it, as it pievents anything like scum or dirt sweeping through the strainer. Put the jelly rough over and round the pigeons. To roast Snipes or Woodcocks. — These are not drawn. Spit them on a small bird-spit, flour and baste them with a pieco of butter, lay a slice of bread toasted brown in the dish, and set it under the snipes for the trail to drop on. When they are done enough, take them up and lay them on a toast, tlave ready, for two snipes, a quarter of a pint of good gravy and butter ; pour it into a dish, and set it over a chofing-dich for a few minutes. Oaruish with lemon. To roast a Rabbit. — Having drawn and skinned it, wash it in waim water, dry it, tniss it, and stuff it as follows — Beef-suet chopped fine; a few bread-crumbs; a little thyme, marjoram, and savory; a little grated leraon-pecl, [Hipper and salt, mixed together with an egg ; put it into tho belly of tho rabbit and sew it up. Suspend it before t good hvG, and do not put it too close at first baste it well with but UOMR COOK BOOK. 77 l»r or veal diippinp, and dredpe it two or tlirce time* with flou/. When it i» sufHcit'ntly roasted place the rabbit in a hot dish: put a little water in a saucepan, a lump of butter rolled in flour, and pour the gravy in from the dripping-pan j give it a boil up and \iOdv it over ♦he rabbitt To stew Rabbits.— VTash the rabbits well ; cut them in }>i'>res, uri>' should noithprbe pared nor cut; hut select viU'6\> that are neui-^si of a si,'9, iu oouk together. When done, pour otf tne wot^r »nd let ttiem steam at other potatoes. They are sometimci halt boiied, ihsncut m slices, an < fritd in sweet drip ings, or butter The be^t wny to keep vhem is to bury them in dry sand. These »u^ \svtji roasted or baked than boiicd. To bak<5 V>€^». — Wash them clean and wipe them dry ; then placi them in a quick oven. • They will take from a half of an hour to an bour, according to their siz. To roast them. — Prepare them as for baking, and either cook them in the hot ashes of a wood fire, or in a dutch oven. They take from half to three-quarters of an hour to be done. To boil Cabbages. — Cut off the stalk, and strip off the outer leaves, quarter, and wash them in plenty of water, and leave them to soak, top downwards, with a little salt in the water, for an hour or two. Put them into plenty of boiling water, with a good liandfui of salt and I bit of soda, and boil them till the stalk feels tender. Cabbages re- quire t oiling from twenty to forty minutes, according to their size. Drain them through a colander. Greens may be pressed between two plates. To stew Cabbages.— Vaxh j\\ in milk ani water, and drain it ; then shred it, put it into a stew-pan, with a small piece of butter, a small tea-cupful of cream, and seasoning and stew tender. Or, it may be stewed in white or brown gravy. To pickle Red Cabbage. — Slice it into a colander, and sprinkle < ach layer with salt ; let it drain two days, then put it into a jar, and pour boiling vinegar enough to cover, and put a few slices of red bect-root« Observe to choose the purple red cabbage. Those who hke the favor of spice will boil it with the vinegar. Cauliflower cut in br ches, and thrown in after being salted, will look of a beatiful red. To dress Caulijloicers. — Having picked them into small pieces, which is absolutely necessary in order to rt move the sluj^s with which this vegetable abounds, wash it thoroughly in several waters and let it lay to soak for full an hour before you dics.s it. Put it into a saucepan of boiling water, with a lump of salt, and when tender it will be done ; let it drain in a colander, and serve it up with melted butter. Some |,ersons may prefer to see them brought to table whole, but they must then take the chance of being helped, along with the caulillower, to some unsightly insect, which would be sutiicient to disguKt the least delicate stomach ; besides, if properly boiled, and laid carefully in the dish, the pretty appearance of the vegetable is by no means destroyed l)y its liaving been divided. IT 84 UOMIi: COOK BOOK To boll Spinach, — Spinach requires more care in cleaning than any other vegetable. Each leaf must be picked separately from the stem or root, and washed in several waters. Put it in a colander to drain | after which put it into a saucepan to boil. If required to have a mild flavor, boil in a considerable quantity of water, but when the bitter of the spinach is liked, boil in very little water. It is usually dressed with hardly any water. Put in a little salt with it, and press it down ficquently. Let it boil or stew till it is quite soft. When done, spread a towel over a colander, and pour the spinach into the towel. Then squeeze the water from it chop it fine, and put into a stew-pan with a httle salt and a bit of butter. After stirring and beating for a minute, put it into a Hut dish, and make it in squares with a knife, cutting it quite tlirough, foi; the sake of letting it be easily helped at table. To boil Turnips. — Pare your turnips pretty thick, split them and boil them in plenty of water with salt in it for about half an hour, try them with a fork ; if tender they are done ; strain and serve them with a little melted butter in a boat, or mash them up with a little but- ter, pe^iper and salt. They should be boiled by themselves. To boil Carrots. — Scrape and war\\ them, then split them in two, if very large intc four, and cut them across ; Parsnips are dressed in the eanie manner. AVhen cold, they are very nice cut in slices and fried. Asparagus. — Cut the heads about four or five inches long ; scrape them and throw them into cold water ; tie them in bundles ; put them into boiling water with plenty of salt in it ; let them come quickly to a boil — they will take from a quarter of an hour to twenty minutes. When tender take them up with a slice ; drain them well ; remove the string, and lay the asparagus in a dish, heads inwards, on sUces of toast previously dipped in the liquor. Serve with melted butter. Sea kale is dressed in the same manner. Beets. — They must not be scraped or cut, as they would then lose their color and sweetness. Salt the water, and boil them for an hour, in summer, and in the winter for three hours. It makes a fine pickle if cut into slices when cold, and put into vinegar. Oniotis. — Select the white kind, peel them, and put them into boil- ing milk, with a little salt, and let them boil from half an hour to threo quarters. Drain them through a colander and serve them with melt jd butter. Tomatoes baked. — Poel, and put them into a dish, with salt, pepper, and a little butter over them ; t len a layer of bread-crumbs, another of tomatoes ; then more bread-crumbs, and so on until the dish bo filled ; the top is to be bread-crumbs. Bake three quarters of an hour or longer, according to the size of your dish. Some persons add nxxtf meg and sugar to the other seasoning. HOME COOll BOOK. 85 To boil Beans. — After shelling, p.at thom into boiling water with a !»andful of salt ; they will be cooked in about half an hour ; wlien the ekins feel tender they are done enough ; strain them, and serve them with parsley and butter. French or Scarlet Beans. — Cut off the twc ends and string them, ben split and cut them in two, throw them into a pan of clean water, and p«t them into plenty of boilmg water with salt and a little soda. When they are soft, whi3li will be in about a quarter of an hour or twenty minutes, strain them tlirough a sieve, and serve them with melted butter m a boat. Green Peas. — A delicious vegetable, a grateful accessory to many difhes of a more substantial nature. Green peas should be sent to table green, no dish looks less tempting than peas if they wear an au- tumnal aspect. Peas should also be young, and as short a time as pos- sible should be suffered to elapse between the periods of shelling and boiling. If it is a matter of consequence to send them to table inpor- fcction, these rules must be strictly observed. They should be as near of a size as a discriminating eye can arrange them ; they should then be put in a colander, and some cold water sulfered to run through them in order to w^ash them ; then having the .vater in which they are to be boiled slightly salted, and boiling rapidly, pour in the peas ; keep the saucepan uncovered, and keep them boiling swiftly until ten- der ; they will take about twenty minutes, barely so long, unless older than they should be ; drain completely, ymuv them into the tureen in which they are to be served, and in the centre put a slice of butter, and when it has melted stir round the peas gently, adding pepper and salt; serve as quici^ly and as hot as possible. To Dress Mushrooms. — Cut off the lower part of the stem, peel, and put them into a saucepan, with just enough water to keep them from burning ; put in a little salt, and shake them occasionally. When ten- der, flavor them with butter, pepper, and salt : add wine and spice if agreeable. Serve on buttered toast. , Egg Plant, — Cut the egg plant in slices half an inch thick, and lev it lay for several hours in salted water, to remove the bitter taste. To fry it put the slices in the frying-pan with, a smu,!! quantity of but ter, and turn them when one side is done. Be sure that they are thoroughly cooked. Stuffed egg plant is sometimes preferred to fried. Peel the plant whole, cut it in two, and let it lay in salted water. Then scoop out the inside of the plant, chop it up fine, mixing crumbs ol bread, salt and butter with it ; (ry it, return it to the hollow egg plaut •—join the cut pieces together, and let them bake awhile in an oven. Sweet Corn. — Com is much sweeter to be boiled on the cob. If made into sucotash, cut it from the cobs, and boil it with Lima beans, and n i r^r^i 66 HOME COOK BOOK. % ffew slices of salt pork. It requires boiling from fifteen to thirty min- atcSj according to its age. Dried Sweet Corn. — Put it in soak over nijiht, in warm U'ater enouch to cover, and set it in a warm place. The next day put it to tlie fii-e in the sanw water, with more, it' necessary, and keep it near the boil ing point for three hours ; but on no account let it boil, as this bar dens the corn, and injures the sweetness. iJe careful not to got too much water, for it is all to be retained ; and watcii to see that it is not in danger of burning, keeping it wet with only just so much as it will finally absorb. Serve hot, seasoned with butter, pepper, and salt. Corn prepared in this way is almost as good as when fresh. To Dry Sweet Corn. — Scald the ears in boilir water, until the milk is set, then ta'c<;asionally. Wheu thoroughJy heated, serve it as a salad. Cucumbers.— Let tlirm be frc^sh as possible, or they will be imwhole- eome. Paie ; cut off the stem end to the seeds, and slice in cold water, some time before they are wanted. Serve with salt, pepper, vinegar', and if you like, a little salad oil. Onions are sometimes sliced up with them— and tomatoes are frequently prepared in the above raanuur EGGS, OMELETTES, &C. It 18 very difficult to ascertain when eggs are perfectly fresh. There are different rules on the subject, but they are all liable to failure. One mode of judging, is to hold the e^ between the eye and the light of a candle, shadowing the eye with the hand ; if the appearance is univer Bally luminous without any cloudiness, the egg is fresh ; if cloudy oi rot uniformly luminous, it is probable that the egg is unfit for use. To boil Eg^s. — The boiling of eggs is a very simple operation, but is frequently ill performed. The following is the best mode : — Put the egg into a pan of hot water, just off the boil. When you put in the egg, lift the pan from the fire and hold it in your hand for an instant or two. This will allow the air to escape from the shell, and so the egg will not be cracked in boiling. Set the pan on the fire again, and boii for thp' minutes or more, if the egg be quite fresh, or twomii.utes and a half, if the egg has been kept any tiine. Eggs to be used hard for salads and other dishes, should be put into cold water, and boiled for a quarter of an hour after the water comes to the boil. In this case, the shells should not be taken off' till the eggs are cold. To Poach Eggs. — Take a shallow saucepan or fryingpan^ and till it about half full of water. Let the water be perfectly clean, not a par- ticle of dust or dirt upon it. Put some salt into the water. Break each fgg into a separate tea-cup, and sUp it gently from the cup into the water. There is a knack in doing this, without causing the egg to spread or become ragged. A good way consists in allowing a little water to enter the cup and get laelow the egg, which sets the egg to a certain extent, before it is allowed to lie freely in the water. If the water be about boiling point, one minute is sufficient to dress the egg j lut the eye is the best guide j the yojk must ret^iij jjis Ikniicj stuj«w ir mMiiiM ■i II —i>l ( i U < 88 UOME OOOK BOUK. lying In the centre of the white. Have buttered touted bread pivpar* od on a dish, and cut in pieces rather larger than the egg; then take up the eggs carefully with a small slice, pare oif any ragged parts ft cm the edges, and lay them on the bread. They may be laid on sUces of fried bacon, when preferred. Buttered Eggsr^Vnt a piece of butter in a saucepan, and melt it adding a little milk, lireak the eggs into a basin, and pour them into the saucepan. Season with salt and pepper, and continue stirring the eggt till they are sufdciently dressed. Serve on pieces of toastca bread. Omelettfia. — Omelettes are composed of eggs and any thing that the fancy may direct to flavor and enrich them. For a common omelette, take six eggs, and beat them well with a fork in a basin ; add a little salt. Next take a little finely chopped parsley, finely chopped eschalot or onion, and two ounces of butter cut into small pieces, and mix all this with the egg. Set a fryingpan on the fire with a piece of butter in it ; as soon as the butter is melted, pour in the omelette, and con- tinue to stir it till it assume the appearance of a firm cake. When dressed on one side, turn it carefully, and dress it on the other. It wiU be dressed sufficiently when it is lightly browned. Serve it on a dish. Omelette Fritters, — Make two or thrce thin omelettes, adding a little sweet basil to the usual ingredients, cut them into small pieces, and roll them into the shape of ohves, when cold*dip them into batter, or enclose them mto puff paste, fry and serve them with fried parsley. Onion Omeletx^. — Take two or thrce good sized onions, cut them into elices, and fry them in butter, when they are done add the yolks of two eggs, and a little chopped parsley, fry two small omelettes, on which lay the onions, with two or three anchovies cut in slices, roll them up lengthways, fry some pieces of crumb, cut the omelettes to the shape and size of these, and place them thereon, pour melted butter, and strew bread crumbs, and grated cheese over them, and color it in the oven. Omelettes may be judiciously variea by mincing tongue or ham with them. m I HOME COOK B(>OK. BUTTER, CHEESE* ETC 80 Butter — to Clarify.— Scrnixi olT the outsid* ^ (,r the br.tter yon may require and then put it into a 8tcw|mn by the side of a slow tire, where it must remain till the scum riftes to the top and the milk settles at the bottom ; carefully with a spoon take olf the scum, when clear it is t\ for use. Butter preserved for Winter. — Take two parts of the best common salt, one part of good loaf sugar, and one part saltpetre, beat them well together; to sixteen ounces of butter thoroughly cleansed from the milk put onr ounce of the above composition, work it well, and put it into pots when quite firm and cold. Cheese toasted, or a Scotch Babbit. — Toast a slice of bread, butter itj toast a slice of cheese on both sides, and servcj ic on the bread. Cheese Fritters. — Take some mild bile or gniyere cheese, add some milk and butter, and put the whole into a saucepan, put to theso ingredients flour, eggs, and sugar, make into a j)aste, of which fonn your fritters, fry them of a nice color and serve, then sprinkle with sugar, a smal; quantity of orange flowers, may be added. ^^.lsh Babbit — another way. — Toast a sli.w of bread quick on both sides and butter it, toast a slice of cheese on one side, then lay thai side upon your bread, then hold a hot salaraai»derj or shovel over the other side, spread it with mustard and a little V^cprer, keep it hot» and •over it over. PICKLES. Rules to be observed with Pickles. Keep them closely covered ; and have a wooden spoon, with holeti tied to each jar ; all metals being improper. They should be well kepi from the air ; the large jars be seldom opened ; and sma?! ones, for the different pickles in use, should be kept for common supply, into wh' h what is not eaten may be returned, and the top closely covered. Acids dissolve the lead that is in the tinning of sauce-pans. "When necessary to boil vinegar, do it in a stone jar on the hot hearth. Pick- les should never be put into glazed jars, as salt and vinegar penetrates the glaze, w^hich is poisonous. Cucumbers. —Always select for pickling the small young and slender cucumbers, and leave about half an inch of the stem. This always makes cucumbers k^ep better. Put them into a strong brine is they ^ I. IMAGE EVAIUATION TEST TARGET (MT-3) 1.0 I.I ■tt l&i 12.2 u KM :^ 1^ 12.0 11! ;iiL25 III 1.4 I U4 Photographic Sciences Corporation 23 WIST MAIN STMIT WEBSTBR.N.Y. 14SS0 (716) •72-4503 ^^4^ >> (i % 6^ ■w ;«.. ^^ »■ . • 90 HOME COOK BOOK. ./■ Are gatl? red. When you wish to green Lnd prepare a portion of thtm for the Vdble, cover the bottom and sides of your kettle with vine, or cabbage leaves ; lay in the pickles ; finish with a thick layer of leaves, and pour in cold fresh water enough to cover. Put the kettle oyer a moderate fire ; bring it to the scalding heat ; and keep them at that point until perfectly green. If in the course of ten or twelve hours they do not become so, renew the leives, and repeat the process. When well greened, take them out; drain thoroughly ; put them in a stone jar lnd pour over enough of the best cider vinegar, boiling hot, to cover them. This mode is adapted to any kind of pickle which is first put in brine, and then greened, to be put in vinegar. To Pickle Tomatoes. — Throw them into cold vinegar as you gathear them. When you have enough, take them out, tie some spices in a bag, and scald them in good vinegar. Pour the vinegar hot over the tomatoes. To Pickle Red Cabbage. — Cut the cabbage across in very thin slices, lay it on a large dish, sprinkle a good handful of salt over it, and cov- er it with another dish ; let it stand twenty-four hours, put it in a col- ander to drain, and then lay it in the jar. Take white-wine vinegar sufficient to cover it, a httle mace, cloves, and allspice, and put them in Whole, with one pennyworth of cochineal bruised fine, and somo whole pepper. Boil it all up together, let it stand till cold, then pour it over the cabbage, and tie the jar over with leather. Onions. — Boil some water with salt, pour it over the onions hot, let them stand all night, then peel and put them into cold salt and water. Boil double-distilled vinegar with white spice, and when cold, put your onions in a jar and pour the vinegar over them ; tie them tight down with leather, will spoil. Mind always to keep pickles tied dawn close, or thev Peppers. — These are done in the same manner as cucumbers. If you do not Uke them very fiery, first extract the seeds. Peppers should never be put in the same jar with cucumbers ; but toinntoes ai*e much unproved by being pickled with them. The bell pepper is the best for pickling. It should be gathered before it shows any signs of turning red. Peppers do not requira any spice. They may be stufied like mangoes, - Walnuts. — When they will bear a pin to go into them, place in a brine of salt and water boiled and strong enough to bear an egg on it, being quite cold first. It must be well skimmed while boiUng. Let tliem soak six days, then change the brine ; let them stand six more , then drain them and put them into a jar ; pour over them a pickle of the best white wine-vinegar, with a good quantity of pepper, pimento, ringer, mace, cloves, mustard seeds and horseradish, all boiled together out cold. To every hundred of walnuts put six spoonfuls of mustan? need and two or tmree heads of shalot^ Keep them six months. mmmm HOME OOOK BOOK. 91 '' Tr* Pickle Mushrooms. — Take button mushrooms ; rub and clean them trith flannel and ealt ; throw some salt over them, and lay them in a Btewpan with mace and pepper. While the liquor comes from them, keep shaking them well till the whole is dried into them again ; theii pour in as much vinegar as will cover them j warm them on the fii'Q and turn them into a jar. Mushrooms prepared in this manner are excellent, and will keep foi two years. To Pickle Nastitrtivms.—V'ick them when younp; on a warm day; boil some vinegar with salt and spice, and when cold put in the nastur- tiums; or they may be i>ut into old vinegar from which green pickles or onions have been taken — only boil it up afresh^ To Pickle Beets. — Wash it, but do not cut off any of the rootlets j boil or bake it tender, peel it, or rub off the outside with a coarse cloth, cut it into slices, put them into a jar, witii cold boiled vinegar, black pepper and ginger. m a KETOnUP. Tomato Ketchup. — Boil half a bushel of tomatoes until soft — force them throught a fine sieve, and put a quart of vinegar, one pint of salt, two ounces of cloves, two ounces of allspice, one and a half ounces of cayenne pepper, 1 table-spoonful of pepper, two heads of garlic skin- ned J mix together and boil three hours, then bottle with being strained. Mushroom Ketchup. — Take a stewpan full of large-flap mushrooms that are not worm-eaten, the skins and fringe of those you have pickled, throw a handful of salt among them, and set them by a slow fire j they will produce a great deal of liquor, which you must strain ; and put to it four ounces of shalots, two cloves of garlic, a good deal of pepper, ffinger, mace, cloves, and a few bay-leaves — boil and skim very well. When cold, cork close. In two months boil it up ^ain with 8 little ?i-esh spice and a stick of horse-radish, and it will then keep the year, which mushroom ketchup rarely does, if not boiled a second time. Walnut Ketchup (cheap). — Take walnut-skins and put them in a st^ne pan, let it stand covered up in a damp place for two or three wceka D2 HOME COOK liOOSL that tlie EkihR may decompose and ferment ; the more decayed tliey become the better will be your ketchup. Then squeeze thcra ihrougli coarsa cloths, and let the liquor drop :nto a clean pan ; when you havr pressed out all the liquor you can, pour a little water on the skinn, an^ again squeeze them dry. Then put the liquor into a pot. with a good handful of salt, some allspice, and long pepper, and give it a good boilinir for three or four hours, keeping it carefully skimmed. When coldj bottle it, and kenp it in a dry, cool place. Should it afterwards turn mouldy or ferment, you need only boil it up and skim it, which will perfectly restore it. If it be properly made, many persons cannot dis- tinguish it from the mushroom-ketchup, while the expense is com- paratiTcly nothing. PIES AND PUDDINGS. General Rules. — ^Iii boiling puddings, mind that the cloth be perfectly clean. Dip it in hot water and dredge it well with flour. If a bread- pudding, tie it loose ; if a batter-pudding, tie it nearly close ; apple and gooseberry pudding, &c., should be tied quite close. When you make a batter^pudding, first mix the flour well with milk, and stir in the other ingredients by degrees j you will then have it smooth without lumps. The best way, however, for a plain batter-budding is to strain it through a coarse hair-sieve, that it may have neither lumps nor the treadings of the eggs ; and for all other puddings strain the eggs when they are beaten up. Be sure the water boils when you put your pud- ding in, and that it kesps boiling all the time, and that you keep it always covered with waier j yo" should also move it about two or thrc? times at first or it may stick > *he pot j d'p the pudding into coh) water immediately you take it oui, which pi-cvents it sticking; If you boil your pudding in a dish or basin, butter the inside before putting the pudding in ; the same should be done to the dish for a baked pud- ding or pie. The quality of pie-crast depends much on the baking. If the oven be too hot, the paste, besides being burned, will fall ; if too slack, it will be soddened, and consequently heavy. Paste should be made on a cold smooth substance such as ma^'ble, with a light, cool hand. It should be made quickly ; much handling makes it heavy. Great nicety is required in wetting the paste, too little moisture rendering it dry and crumbly, while too much makes it tough and heavy ; and in either case, the paste cannot be easily work ed. Practice alone can prodtice perfection in this art. Before commencing to make paste for pies or puddings, it is necr^s* sary to place near at hand everything likely to be wanted, to iuKprel all the utensils, to prepare all the ingredients, and though laet, n^i kiUAt nOMK COOK BOOK. tu wuh the hands and nails perfectly cleaa ; foi the hands are the best tools to make paste with. Always use good sweet butter, dripping, or lard for pie or pudding crufit. Some persons entertain the mistaken notion that butter which cannot be eaten on bread will do very well for paste, on tlie contrary the baking or boiling of rancid fat increases the bad flavor. It is a good plan to wash the butter in clean spring water before using it. Make two or three holes with a fork in the cover of your pies, that the steam may escape. To Make Dripping Crust. — Take half a pound of fresh, clean drip- ping, and work it well up into a pound and a half of flour ; rub it well in, and make it into » paste with water with the chill taken off. If worked well, it makes an excellent crust ; some Lowever^ prefer butter, a quarter of a pound of which will be enough for a pound and a quar- ter of flour. Puff paste far Fruit Pies or Tarts. — The paste ibr tarts is made much lighter than for meat pies. This is done by mixing a greater quantity of butter with the flour. The proportion of ingredients i« half a pound of butter to two pounds of flour. Take one-third part of the butter which is to be used, and mix it wHh the flour, by rubbing together. If the butter is fresh, add a little salt. Put sufficient water to the flour to form it into a dough. Knead it quickly, and roll it out. Then divide the remainder of the butter into four or five equal portions. Spread one of these portions equally over the paste, by means of a knife, or sticking it over in small pieces. Dredge lightly with flour, and roll up the paste, with the butter inside. Flatten the paste again with thf rolling-pin, and proceed in the same manner with the second portion of butter ; then proceed with the third in the same manner, and so on, till all the butter is incorporated. In baking tarts, the oven should not be so hot as for meat pies. Raised Crust for Meat-pies or Fowls, ^c. — Boil water with a little fine lard, an equal quantity of dripping, or of butter, but not much of either. While hot, mix this with as much flour as you will want making the paste as stiff as you can to be smooth, which you will make it by good kneading and beating it with the rolling-pin. When quite smooth, put a lump into a cloth, or under a pan, to soak till near cold. Those who have not a good hand at raising crust may do thus : Roll the paste of a proper thickness, and cut out the top and bottom of the pie, then a long piece for the sides. Cement the bottom to the sides with egg, bringing the former rather farther out, and pmching both together ; put egg between the edges of the paste, to make it adhere at the sides. Fill your pie, and put on the cover, and pinch it and the pio crust together. The same mode of uniting the pasto is to bo 04 HOME COOK BOOK. observed if the sides are pressed into a tin form, in which th« paste must be baked, after it shall be filled and covered ; but in the latter case, the tin should be buttered, and carefully taken off when done enough j and as the form usually makes the sides of a lighter colour than is proper, the paste should be put into the oven again for a quarter of an hour. With a feather, put e^ over at first. Rhubarb, GoMeberry, Plum, and Currant Pie. — Make a good a-ust i lay a little round the sides of the dish j throw some sugar on tho bot- tom, and put in a Utile cup to suck in the juice ; lay in the fruit, and put some more sugar at top; then put in a very little water; wvt the top of the crust that goes round inside ; put on the cover, and pinch the edges together. Cut the rhubarb into lengths of two inches, but do not skin it ; only trim it at top and bottom. Open Tarts.— Line your dibhes with thin light paste, fill in with preserved fruits or jam, and lay strips of paste across in squares or dia- monds. A short time will bake them* Mince Pies. — :Take equal weights of tender roast beef, suet, currants, raisins, and apples which have been previously pared and cored, with half their weight of soft sugar, one ounce of powdered cinnamon, an equal quantity of candied orange and lemon-peel, and citron, a little salt, and twelve sour almonds blanched and grated. Chop the meat and the suet separately ; wash and pick the currants, stone the raisins and chop them with the peel ; and having minced all the ingre- dients very fine, mix them togethnr, adding a nutmeg. Apple Pie. — Pare and take out the cores of the apples, cutting each apple mto four or eight pieces, according to their size. Lay them neatly in a baking-dish seasoning wilh brown sugar, and any spice, such as pounded cloves and cinnamon, or grated lemon-peel. A little quince marmalade gives a fine flavor to the pie. Add a little water, and cover with puflf paste, as above directed. Bake for an hour. Rhubarb Pie. — Take the tender stalks of the rhubarb, strip off the skin, and cut the stalks into thin slices. Line deep plates with pie crust, then put in the rhubarb, with a thick layer of sugar to each ^yer of rhubai-b — a little grated lemon-peel improves the pie. Cover the pies with a crust, press it down tight upon the edge of the plate, and prick the crust with a fork, so that the crust will not burst while baking, and let out the juices of the pie. Rhubarb pies should be baked about an hour, in a slow oven, it will not do to bake them quick. Some cooks stew the rhubarb before making it into pies, but it is not 80 good an wuea used without stewing. Pumpkin Pie. — Halve the pumpkin, take out the seeds, rinse the pumpkin, and cut it into small strips, stew them over a moderate fire in just sufficient water to prevent their burning to the bottom of the pot. When stewed soft} turn off the water, aud let the pumpkin HOME COOK BO(»K. 'HF'' but 'the steam over a slow fire, for fifteen or twenty minutes, t^^iLg care that it does not burn. Take it from the fire, and strain it when cool through a sieve. If you wish to have the pies very rich, put to a quart of the stewed pumps in two quarts of milk, and twelve eggs, if you like them plain, put to a quart of the pumpkin one quart of milk, and three eggs. The thicker the pie is of the pumpkin the less will be the number of eggs required for them. One egg, with a table-spoonful of flour, will answer for a qtiart of the pumpkin, if very little milk is used. Sweeten the pumpkin with sugar, and v(:ry little molasses, the sugar and eggs should be beaten together. Ginger, grated lemon rind oi nutmeg, is good spice for the pies. Pumpkin pies require a very hot aven. :. . - ■ Peach Pie. — Take mellow juicy peaches ; wash nnd put them in a deep pie plate, lined with pie crust. Sprinkle a thick layer of sugar on each layer of peaches, put in about a tablespoonful of wnter, and sprin- kle a little flour over the top ; cover it with a thick cruRt. and bake the pie from fifty to sixty minutes. Custard Pie. — Beat six eggs, sweeten a quart of rich milk, that ha* been boiled and cooled ; a stick of cinnamon, or a bit of lemon-peel should be boiled in it. Sprinkle in a salt-spoonful of salt, add the eggs and a grated nutmeg stirring the whole together, line two plates witn good paste, set them in the oven five minutes to harden ; then pour in tne custard and bake twenty or twenty-five minutes. Cocoanut Pie. — Cut off the brown part of the cocoanut, grate the white part, and mix it with milk, and set it on the fire and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut allow a quart of milk, eight eggs, four table-spoonsful of sifted white sugar, a glass of wine, a small cracker, pounded fine, two spoonsful of melted butter, and half a nutmeg. The eggs and sugar should be beaten to- gether to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool ; add the cracker and nutmeg, turn the whole into deep pie-plates, with a lining and rim of pufi' paste. Bake them as soon as turned into the plates. Plum or Apricot Pie. — Take eighteen fine apricots, cut them in halves and take out the stones, place them in a dish lined with puff paste, add four ounces of powdered sugar, and four ounces of butter lukewarm, then put on the upper crust, glaze with the white of egg, and sprinkle sifted sugar all over, and bake in a moderate oven. Open Tarts — These are tarts without covers, made in flat diBhes. Cover the bottom of the dish with a common pu^te ; then cut a strip of puff paste and lay round the edge of the dish. Fill in tlie centre with any jam or preserved fruit. Decorate the top of the jam with i»arrow bars of paste crossed all over, or stamped leaves. Baka i;>j half an hour. The above will answer for all kmds of Tart*. 06 HOME COOK BOOK. tcinff for Tarts. — After tarts ire baked, they are sometimes iced OB the top, to improve their appearance. The icing is done in the follow- ing manner : — Take the white of an egg, and beat it till it is froth. Spread some of this with a brush or feather on the top or cover of the tart, and then dredge white sifted sugar upon it. Betum the tart to the oven for about ton minutes. Plain Bread Pudding. — ^Weigh three quarters of a pound of any odd scraps of bi*ead, either crust or crumb, cut them small and pour on them a pint and a half of boiling water to soak them well. Let it stand until the water is cool, then press it out, and mash the bread smooth with the back of a spoon. Add to it a teaspoonful of powder- ed ginger, moist sugar to sweeten, three quarters of a pound of picked and cleaned currants. Mix well, and lay in a pan well buttered ; flat- ten it down with a spoon, lay some pieces of butter on the top, and bake in a mo^rate oven. Serve hot. Elegant Bread Pudding. — ^Take light white bread, and cut it in thin slices. Put into a pudding shape a layer of any sort of preserve, thin a slice of bread, and repeat until the mould is almost full. Pour over all a pint of warm milk, in which four well-beaten eggs have been mixed ; cover the mould with a piece of linen, place in a saucepan witJi a little boiling water, let it boil twenty ininiites, and serve with pud- ding sauo6. Suet Pudding. — To a pound and a quarter of flour, add a pound of ihixid suet, with two eggs beaten separately, a little salt, and a little ground ginger, and just enough milk to make it ; boil it four hours. It is very nice the next day cut in slices and broiled. Boiled or baked Custard Pudding. — Boil a pint of new milk ; let it 4tand until cold, and then mix it with four eggs well beaten, a little ossence of lemon, and sufficient loaf sugar to sweeten it. If baked, a paste should be laid round the sides of the dish, and it will take twenty minutes in a moderate oven, if boiled, it wiU require ten minutes jonger. Lemon Pudding. — A quarter of a pound of suet, half a pound of bread-crumbs, four ounces of sugar, the juice of two lemons, the rind 9f them grated, and one e^. Boil it well and serve with pudding iauce. Apple Pudding. — ^Four spoonfuls of apples boiled as for sauce squeeze into it the juice of two lemons, and the grated peel, add lump sugar, four eggs, a quarter of a pound of butter j put all together in a thin crust. Bake it half an hour. Plum Pudding. — Stone half a pound of raisins, wash clean and pick half a pound of currants, chop half a pound of beef or motton suet very fine, have some bread-crumbs made fine through a wire sieve cut line a little candied orange, lemon, and citron, grate » little nul .!*" L.^ UOMK OOOK BOOK. n oeg, a few grains of powderod cinnamon, break dgl t eggs |according (o the size pudding required,] beat them up in a large basin, then add your spice and a quarter of a pound of fine sugar, then your caiidies, currants, and raisins, swee.;en then a cnp of cream or milk, add the grating of one lemon, mix in bread-crumbs till it is quite tttiff and well mixed, add a glass of brandy and two of sherry, tet it stand for some hours ; butter a plain round mould if vou have it, spriukle it all oyer with fried bread-crumbs. It will take three hours to Htram. Pour sauce over it, any that may be approved. You will find it la another place in the bjok. A plain Rice Pudding. — ^Well wash and pick eight ounces of rice, and put it into a deep dish, with two quarts of milk ; add to this two ounces of butter, four ounces of sugar, and a little cinnamon or nut- meg, ground ; mix them well together, and bake in a very slow oven. It will take about two hours. BreadrandrButter Pudding. — Grease a dish well with butter, then sprinkle in a good thick layer of currants, well washed and picked ; add some brown sugar, and cover with thin slices of light white bread until the dish is filled by alternate layers of currants, sugar and bread. Boil a pint of new milk, add four well-beaten yolks of eggs, a little nut- meg and grated lemon-peel ; pour into the dish containing the bread, dbc. and let it stand for an hour, then bake in a moderate oven. A paste may be put round the edge of the dish, but it is not neces- sary. Apricot Pudding. — Split a dozen large apricots, remove the stones, and scald till quite soft. Pour a pint of boiling cream upon the grated crumbs of a penny loaf; when nearly cold, add four ounces of sifted sugar, the yolks of four well-beaten eggs, and a wine-glassful of white wine. Pound the fruit in a mortar, with half of their kernels ; mix the fruit and the other ingredients together. Line your dish with paste, Sut a layer round the edge, pour in the mixture, and bake for hidf an lOur. , CuTTont Pudding. — An excellent family pudding may be made of the following ingredients : — A pound of minced suet, a pound of bread crumbs or flour, three quarters of a pound of currants, washed and picked, a little powder 'd cinamon and grated nutmeg, and a very lit- tle salt Beat two eggs, and add as much milk to them as will wet the whole. Mix all together, tie in a cloth as previously directed, and boil for three hours. Baiter Pudding. — Take a quart of milk, mix with six tablo-spoonfuls of flour, six well-beaten eggs, a te^^le-spoonful of powdered ginger, and a tea-spoonful of salt ; flour a cloth that has been wet, or butter a nasin and put the batter into it, tie tight, and plunge it into boiling water the bottom upwards. Boil for an hour and a quarter, and serve with plain melted butter, or sweet sauce. If according to taste, half a pound of weU-washcd currants may be added. 5 r- • — fflPWIIIOTI 9d HOm CiX)K BOOK. Indian Pudding, ou^ ed. — Scald a quart of milk (skimine J n, ik mtl do), and sdr in seven table-spoonful of sifted Indian meal, a tcaspoon- fnl of salt, a tea-ctmful of molasHes or treacle, or coarse moist sugar, and a table-spoonful of powdered ginger or sifted cinnatuon : bak« three or four noun* If wney is wanted, pour in a little cold miU after it is all minced. Potato Pudding.-^' Boi\ and mash some potatoes; mix xrith them some currants, sugar, and cinnamon, three or four eggs well beaten, some civam, e' igh to make it a thin mash ; line your dish with puff paste, bake it brown in a brisk oven, not too much ; strew white sugar over it when sent to table. jipple Dumplings. — Pare a few good sized baking applet, and roll Out some paste, divide it into as many pieces as you have apples, cut *wo rounds from each, and put an apple under each piece, and put the *her over, join the edges, tie them in cloths, and boil them oiie hour. Apple Dumplings^ Baked, — Make them as directed above, but instead •f tying them in clolhs, place them in a buttered dish, and balcc them. Suet Dumplings. — Make the paste the same as for suet pudding, wet your cloth, uust Hour over it, put in the paste the size intended, tie up, and boil an hour. Rice Dumplings. — Boil a pound office in two quarts of water till it becomes quite dry, then take it olij and spread it to cool, lightening tlie kernels with a fork. Pare a dozen juicy apples- scoop out the con s, and till the cavities with lemon and sugar. Spread over every apple a thick coating of the boiled rice. Tie each in a separate cloih. Boil an hour and a half— be careful you do not bixak in tui-uing them out. Plain Indian Dumplings. — Tndian dumplings are very good made plain, by merely wetting the meal with scakling water, or milk, and adding a little salt. You can, if you choose, boil the whole together in a mould or buttered bowl ; cook at least four hours. If they are lo be served for dessert, add a little molasses, and if you have it, a quu^tet jf a pound of finely minced buet. P^rnson Dumplings. — Line a basin with a good hot paste crust, roll e^ rather thin, lill it with damsons, cover it and bcU it in a cloth for an hour ; wheii done pour melted butter over it, grate sugar loimd tbc^ •t^tC® of the dish, and serTO. UOaiE COOK BOOK. 1)9 PANCAKES AND FRITTERS. Rice Pancakes. — To half a pound of rice put two lhirtl« of a pint of Titer, boil it to a jelly ; when old, add to iteisht ep^a, a pint of cream, little salt and nutmeg, and a half of a pound of butter melted ; mix well, adding the butter last, and working it only so much as will make the batter suflic'ently thick. Fry them in lard, but employ as little a» il is possible to fry thsm with. A^^w England Pancakes. — Mix a pint of cream, five spoonfuls of fine flour, seven yolks, and four whites of eggs, and a very little salt ; frj them very thin in fresh butter, and between each strew su^ar ana t'mnamon. Send up six or eight at once. Flutters. — Make them of any of the batters directed for pancakes by dropping a small quantity into the pan ; or make the plains sort and put pared apples sliced and cored into the batter, and fry some of It with each slice. Currants, or sliced lemon a? thin as paper, make an agreeable change. — Any sort of sweetmeat or ripo fruit may be made into fritters. Oyster Fritters — Blanch some of the largest oysters you can get but do not let them boil ; take oflF the beard, strain the liquor, and season with cayenne pepper and a few drops of essence of anchovies ; make this liquor into a good tliick batter, using a little cream, have your stewpan with lard quite hot, then dip them separately into the batter, then fry them, use silver skewers for them, if not dish on a napkin and fried parslev, Apple Fritters. — Take two or three large nieseting apples, piirc thtm thin, cut them half an inch thick, lay them on a pie dioh, pour braudy over them, let them lie two hours ; make a thick batter, using t i\'o eggs, have clean lard, and make it quite hot ; fry two at a time, a nice light brown, put them on the back of a sieve on paper, sift pounded sugar over them, glaze them with a shovel or salamander ; dish on a napkin. After they are cut in slices take out the core with a small round cutter. Jt'vtato Fritters. — Boil two large potatoes, scrape them fine ; beat f««ur yolks and three whites of eggs, and add to the above out largo spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter half an hour at least. It will be ex- tremely light. Put a good quantity of fine lard in a stew-pan, «ind drop a spoonful of the batter at a time into it. Fry thera ; and serve as a sauce, a glass of white wine, tlie juice of lemon, one desert-spoonful of pc«\ch-leaf or almond water, and some white sugar wanned together not to be seiTcd in the dish. too HOME OOOK BOOK. OUSTARDS OENKRAL DIRECT lOVfl. Tlie common rule for these is eight eggs to a quart of milk ; hut yoQ • can make very good custard with six, or even four eggs to the ouart, Oustard may be boiled, or baked, cither in cups, or one large drsh. It may be put in a shallow paste, and prepared as a pie, or into a deep paste for a pudding. There should always be a little salt in the flavor- mg. The milk should always be boiled, and cooled again boforo being used; this makes it much r»''her. ./ . .' CvMardft Boiled. — Boil one quart of sweet milk, with stick cinnamon, the rind of a lemon, and a tew laurel leaves or bitter almonds, and su- gar. Beat the yolks of eight eggs along with the whites of four of them ; Add a little milk, and strain the egg into another dish. When the quart of milk boils, ta'< e it off the fire, and strain it ; then stir the egg into it. Return the whole to the saucepan, and set it on the fire again stirring constantly. Let it come to the boilinj; point ; then take it off the fire, pour it into a large jug, and continue stirring it till it is nearly cold. It should now have the consistency of thick cream, and ie ready for being poured into custard. "Rice Custard. — Boil one quart of milk, with a little salt, and any Qavoring you HaC, and into this pour three table-spoonfuls of groimd rice, mix smooth with a little cold milk, and one egg well beaten. Give it, a boil up till it thickens, stirring constantly, and when cool put into cups. Custard, Baked.— JjoW a pint of cream with mace and cinnamon ; when cold, take four eggs, leaving out two of the whites, a little rose and orange-flower water, a little white wine, nutmeg, and sugar to your taste ; mix them well together, and bake them in china cups. Lemon Custard. — Take the yolks of ten eggs beaten, strain them, tnd whip them with a pint of cream ; boil the juice of two lemons Bweetened with the rind of one, when cold strain it to the cream and «ggs ; when it almost boils, put it into a dish, grate over tt o .sad of a tem^Hj and br^wn it with a salamander. Viu-'^l ■ >■'' ROME OOOS BOOK. 101 OREAMS AND ICES. cinnamon Currant Cream. — Take some currants thoroughly ripe, bnii««« them in boiled cream, add beaten cinnamon, and sweeten to your taste ; tben ■train it through a fine sieve, and serve. Sti-awberries and raspberries may be done in the same way. Th« fruit ought to be sweetened previous to putting in tho cream, which should 1^ used aUnost cold, else it is liable to curdle. Ice Creama. — Split into pieces a vanilla bean, and boil it in a very little milk, till the flavor is well extracted ; then strain it. Mix two table-spoonfuls of arrow-root powder, or the pame quantity of fine powdered starch, with just sufficient cold milk to make it a thin paste ; rubbing it till quite smooth. Boil together a pmt of cream and a pint of rich milk; and while boiling stir in the preparation of arrow-root, and the milk in which the vanilla has been boiled. When it has boiled hard, take it off, stir in a half a pound of powdered loaf-sugar, and let it come to a boil again. Then strain it, and put it into a froezcr plaoel in a tub that has a hole in the bottom to let out the water ; and 8u^ round the fi-eezer on all sides with ice broken finely, and mixed with coarse salt. Beat the cream hard for half an hour. Then let it rest occasionally taking off the cover, and scraping down with a long spoon the cream that sticks to the sides. When it is well frozen, transfer it to a mould ; surround it with fresh salt and ice, and then freeze it over again. If you wish to flavor it with lemon instead of vanilla, take a large lump of sugar before you powder it, and rub it on the outside of a large lemon till the ye.Uovv is all rubbed off upon the sugar. Then, when the sugar is e^ powdered, mix with it the juice. Do ti. same for orange. ^m ^«!PfPWW*»'m*« 102 HOME OOOK BOUK. a lemon ; boil it up, then stir it til! almost cold ; put the juice of a )»• mou in a dish or bowl, and pour the cream upon it, stirring ittill quiU cold. It is general eaten with preserves. Orange Cream. — Pave four oranges very thin, into twelve spoonfuls of water, and squeeze the juice on six ounces of finely powdered sugar. Beat the yolks of nine eggs well; add the peel and juice, beat them to- gether for some time. Then strain the whole through a flannel into a silver, or very nice bloclc tin sauce-pan ; set it over a gentle fire, and Btiv it one way till pretty thick, and scalding hot, but not boiling, or it will curdle. Pour it into jelly glasses. A few lumps of sugar should be rubbed hard on the lemons before they are pared, or after, as the peel will be so thin as not to take all the essence, and the sugar will extract it, and give a better color and flavor. Calves^ Foot Jelly, — For one mould chop up two calves' feet, put them on in about four quarts of water to boil, this should be done the day before you require the jelly, keep it well skimmed and boil gently aU day, it will then be reduced to about two quarts ; the next morning take off" all the grease and wash the top with a Uttle warm water, then rince it with cold, place the stock in the proper size stewpan to allow it to boil well, then put in a paring of lomon, without any white adher- ing to it, two or three cloves, a pidce of cinnamon, a few bruised cori- ander seeds, and a bay leaf, let it boil for a few minutes then take it off" to get cool. Have ready broken in a basin six or eight whites of eggs and the shells, chop them up together, squeeze five or six lemons, stmin the juice, add sugar to the whites of eggs and a glass of cold wa- ter, then add the lemon juice; add all this well mixed into the calves' foot stock, place it on your fire and let it rise to the top of your stew- pan, be careful it does not go over, then take it ofi" the fire, place it on the cover and put some hot coals upon it, let it stand a few minutes, then run it repeatedly through the jelly bag until beautifully bright and clear j flavor it with what may be required,' Rice Jelly. — "Wash a lai^ tea-cupful of rice in several waters. put it into a saucepan of cold water to cover it, and when it boils, ada two cupfuls of rich milk, and boil it till it becomes dry ; put it into a shape and press it m well. When cold, turn it out and serve with pre- served cuiTants, raspberries, or any sort of fruit round it. Blanc Mange — Boil 1 ounce of isinglass, 3 ounces of sweet and 6 bitter almonds, well pounded in a quart of milk ; let it boil until the isinglass is disolved ; then sweeten it, stir it until nearly cold, and put it into the mould. Rice Blanc Mange — Wash and pick a tes^apful of rice, which boil in ft pint of milk till quite soft. Sweeten or season it with pounded cinna- mon or grated nutmeg. Pour it mto a shape, and, when cold, tiu*n g it tili quite t^e spoonful* derod sugar. 3at them to- annel info a fire, and )oiling, or it ugar should tfter, as the sugar Tdll t, put them ne the day gently aU t morning rater, then n to allow lite adher- iiised cori- n take it whites of ix lemons, f cold wa- he calves' )ur stew- lace it on minutes, right and waters. >oil8, add it into » ^ith pr&* it and 6 until the and put b boil in d cinna* twra ck cui'* Marmalade. — ^Marmalade may be composed almost of any fhut, the bear, however for this purpose are apricots, peachf^s, oranges, quinces. jggs, plums, apples, &c., they are usually made by boiling the fniit and sugar together to a kind of pulp, stining them constantly whilst on the fire, it is kept in pots which must not be covered till the marmalade Is quite colc^ the proportion of sugar is half a pound to each pound of fitiit. A Charlotte Russe. — Cut as many very thin slices of white bread as will cover the bottom and line the sides of a baking-dish, but first rub k thick with butter. Put apples, in thin slices, into the dish, in layers, till full, strewing sugar between, and bits of butter. In the meantime, Boak as many slices of bread as will coyer the whole, in warm milk, over which lay a plate, and a weight to keep the bread close on the apples. Bake slowly three hours. To a middl>Dg-sized dish use half a pound of butter iu the whole. JELLIES— PRESERVma, BREAD, &o. > , .•,,-•■ ,:•/ ■':} ,„::'..^ :,■:-; "j,J."v -ixr'i ■n/^r^ ,.,,.'.\- ..^.,.:- .,,■ .... i jT.;;v/; ^.■■..,;.; v; v-;:;r;,^'; PRESERVING. . ^. Oeneral Directione. — Gather the fruit when it is dry. Do not boil the fruit too long, as that hardens it ; pour boiling water over the sieves used. Let the pots and jara containing fresh-made sweets remain un- covered for two days, then soak a split bladder and tie it tightly over the top ; in drj'ing it will shrink to the pot and render the latter per- fectly air-tight. Keep preserves in a dry but not in a warm place. Be sure to use sufficient sugar ; this, with ke.>ping them air-tight, is the only way to avoid the risk of their spoiling. To Clarify Sugar for Sweetmeats, — For each pound of sugar allow half a pint of water, and for every three pounds, allow the white of an egg. Mix when cold, boil a few minutes, and skim it ; let it stand ten min- utes, then skim it again, and strain it. To Clarify Isinglass. — Dissolve an ounce of isin?!ass in a cupful of boiling water, skim it, and drain it through a coarse cloth. Jellies, can- dies, and blancmange should be made in a clean copper pot, or a bell- metal preserving-pan, and stirred up with a silver or wooden spoon* Candied FniiVs. —Preserve the fruit, then dip it in sugar boiled to candy thickness, afterwards dry it. Grapes may be thus dipped uncooked and then dried. Or fruit may be taken from the sirup when preserved rolled in powdered sugar, 'and afterwards set on a sieve to dry. m I I ]\ \\ I lOi HOME OOCE BOOK. Red or Black Currant Jdly. — Strip the currants, put them in jnrB or |ians, and bake them ; Btrain off the juice through a sieve ; having loaf sugar pounded and dried, in the proportion of one pound to one pint of juice set the juice over the fire, and when boiling, throw in the sugcr gradu- ally, stirring the whole time ; boil five minutes after all the sugar has been dissolved, if left too long over the fire, the jelly will become can- died. Pour into small-sized jars. By thus method, the jelly will be perfectly clear without skimming, which eaves waste and troyble. Aj^le Jetty. — Take two dozen of large golden pippins or golden rus- sets ; pare them and put in as much water as vnll cover them \ lei them boil as fas'i; us possible till the apples are reduced to a pulp ; strain them through a jelly bag, and to every pint of jeJly put one pound of fine sugar ; boil it over a quick fire for a quarter of an hour, add lemon juice to your taste, keep it boiling and skim it. Try a little oa a plate ; wheait jellies, or set«i, it is boil^ enough. Quince Jetty, — Pare, quarter, core, and weigh some ripe quinces, as quickly as possible, and throw them as they are done into part of the water in which they are to be boiled ; allow 1 pint of tins to each pound of the fruit, and simmer it gently until it is a little broken. Turn the whole into a jelly bag, or strain the liquid through a fine cloth, and let it drain very closely from it. Weigh the juice, and boi) for twenty minutes, take it from the fire and stir into it, until it is enare- ly dissolved, one pound of sugar for each pound of juice, keep it con- stantly stirred and thoroughly cleared from scum, boil from ten totwen* minutes longer, or until it jellies in falling from the skimmer. Raspberry Jt^^j^.— This is the most agreeable of all jellies. Crush the raspberries, and strain them through a wet cloth. Put the juice into a preserving-pan, with three-quarters of a pound of sugar to one pound of juice ; boil it ten minutes, and take care that it does not darken , .remove the pan off the fire ; stram the juice through a bag and pour it into pots. Do not touch the bag till all the jelly has passed througk else it may become thick. Rhubarb Jam, — Peel the stalks, and cut them up about an inch lonej put them into a broad t'n or copper pan with sufficient water to let them float. Let it boil till reduced to a pulp, keeping it well stir- red from the bottom. Pass the pulp through a colander or coarse sieve, and to each pint add from three-quarters of a pound to a pound of su- gar, either loaf or moist ; put it back into tl'e pan and boil it for aroth* er half hour, still keeping it stirred. Try now, by dropping a little on a plate, if it is done eno igh ; it should be of the consistence of jelly ; if it spreads, boil it a 11 tie longer, till stiff beneath the finger. Peui it into pots or jars, and when cold, cover and tie it down like other pr» Sdrvejt HOMR COOK BOOK. 105 irnces, as IS enare- Cherry Jan,,, — Having stoned three pounds of cherries, braise them and et the juice run from them ; then boil together half a pound of red currant juice, and half a pound of loaf sugar j put the cherries into these whi'st they are boiling, aud strew on them three quarters of a J ound of sifted sugar. Boil ail together very fast for ha f un hour, and then put it into pots. When cold, put en brandy papers Blackberry Pie, — Allow three quarters of a pound of oitwn sugar to a pound of fruit. Boil the fruit half an hour ; then add the sugal and boil all together for teu minutes. Raspberry Jam. — Allo'v a oound of sugar to each pound of frait ; press them with a spoon in au earthen dieu, add the sugar, and boil all together for fifteen minutes. Gooseberry Jam. — To ev^»y nnund of gooseberries add a pound of sugar; bruise the gooseberries iu a mortar, and boil them well. When cold put the jam in pots. Gooseberry Fool. — Pick a PV9'i of fult-grown unripe gooseberries, and put them into a saucepan'witl^ ?' I'ttle water. Cover them up and let them simmer very softly. When fhe^y are tender, but not so much done as to burst, take them off, strain the water from them, and turn them into a dish. Now bruise them to a fine pulp, and sweeten them with sugar to your taste. Let them scand till cool, and then add new milk or cream. To Preserve Peaches, Apricots, Nectaripes, and Plums, — Weigh the peaches, put them into a preserving pan full oi cold water with a slice or two of lemon ; set them on a s ow fire, have ready a s»eve and » napkin, and be careful not to do them too much. Some of the peaches will be ready sooner than others j when tbey begin to be soft they are done enough ; take them out as they become soft and drain them on a sieve, and let them stand until cold ; then make a syrup, to every pound of peaches allowing a poimd ot loaf sugar ; use some of the water in which the peaches were boiled for the syrup. Crack the pits of half a dozen peaches throw them into hot water and remove their skins, then boil them with the syrup you aro making. Put the peaches into jars and glasses, and pour the sjrup over them. Cut several round pieces of paper, dip them in brandy, lay them over the preserves, and tie up the jars. Apricots, Nectarines and Plums, may be preserved in the same manner. ' This way of preserving peaches is much preferable to cutting them ap and then preserving them. The fruit should not be permitted to boil until it becomes shrivelled. 5* UOME OOOK BOOK. To preserve Green-gages. — Gather the finest you can get, and befoM they are quite ripe, put at the bottom of a bell-metal pot, Bome vino* .eaves, roll your plums in vine-leaves, put alternate layers of p jurat and leaveb till your pot is full ; cover them quite with water, put thcra over a very slow fire ; when the sUn begins to rise, take them off* and put them on a sieve to drain ; make a syrup with some of the fatilty plums, put a pound of sugar to a pound of plums ; when the sugar is dissolved and skimmed quite clear, put in your plums and let them boil gently for ten or fifteen minutes ; take them off and iet them stand in the pan til] quite co d, then put them on again and let them boil very gently for twenty minutes or half an hour; then take them out as free from the syrup as poss'ble, and boil the syrup til! it ropes, then pour it boiling over your plums. All kinds of plums may be done this way. To preserve Strawberries and Raspberries whole. — To two pounds of fine large strawberries add two pounds of powdered sugar, and put them into a preserving kettle, over a slow fire, till the sugar is melted; then boil them precise !y twenty minutes, as fast ai possible ; have rea- dy a number of small jars, and put the fruit in boiling hot. Cork and seal the jars immediately, and keep them through the summer in a cold dry cellar. The jars must be heated before the hot fruit is poured in otherwise they will break. To preserve Quinces. — Pare, core, and halve the fruit. Boil the cores and parings, and strain the liquor. Boil the quince in the same until quite tender. Make a syrup with the liquor, allowing a pound of sugar to a pound of fruit. When the syrup is clear put in the quinces, a few at a time, rt movmg them carefully as they are done, which will be in a few minutes. Boil the syrup until it is thick and clear. Pine Apples. — Take pineapples as ripe as you can i ossibly get them, pare them, and cut them into thin slices. Weigh them, and to each pound of pine-apple allow a pound of loaf-sugar. Place a layer of the pine-apple slices in the bottom of a large deep dish, and sjirinklo it thickly ^itha layer of the sugar, which nmst first be powdered. Then put another layer of the pine-apple, and sugar it well ; and so on till the dish is full, finishing with a layer of sugar on the top. Cover thj dish, and let it stand a'l night. In the morning remove the s'iccs of pine-apple to a tureen. Pour the syrup into a presurviug kettle, and Bkim it at least half an hour. Do not remove it from the fire, til the scum has entire y ceased to rise. Then pour the syrup, boiling hot, over the slices of pine-apple in the tureen. Cover it and let it stand till cold. Then transfer the eiiced pine-apple and the syrup to wide- mouthed glass jarSj or cover them well, pasting down thicn wliite \*\^t over the top. nOMB COOK BOOK. 107 To preserve Pumpkins. — Choose a thick yel'ow pumpUiu nhich 19 sweet ; pare, take out the seedii, and Jut the thick part into any form you choose, round, square, egg-shaped, stars, wheels, &c ; weigh it j put it into a stone jar or deep dish, and place it in a pot of water to boil, till the pumpkin is so soft that you can pass a fork through it. The pot may be kept uncovered, and be sure that no water boils into thejar. Take the weight of the pumpkin in good loaf sugar j clarify it, and boil the syrup with the juice of one lemon to every pound of sugar and the peel cut in little squares. When the pumpkin is soft, put it into the syrup, and simmer gently about an hour, or till the liquor is thick, and rich ; then let it cool, and put it in glass jars well secured from air. It is a very rich sweetmeat. Brandy Peaches^ Plums^ <^c. — Gather peaches before they are quite ripe, prick them with a large needle, and rub oft" the down with a piece of flannel. Gut a quill and pass it carefully round the stone to loosen it. Put them into a large [reserving pan, with cold water rather more than enough to cover them, and let the water become gradually scalding hot. If the water does more than simmer very gently, or if the fire be fierce, the fruit will be likely to crack. When they are tender, lift them carefully out, and fold them up in flannel or a soft tablecloth, in several folds. Have ready a quart, or more, as the peaches require, of the best white brandy, and dissolve ten ounces of powdered sugar in it. When the peaches are cool, put them into a glass jar, and pour the brandy and sugar over them. Cover with leather and a bladder. Apricots and Plums in the same way. Preserving Fruit without Sugar. — It is a business that cannot so well be done in families as in large manufactories, where everything is arranged for convenience ; but still with a little experience and cai-eful attention, every family can save enough of the various fmiis of the sea- son to furnish their tables with a great delicacy during that portioo of the year when <;hey can get nothing of the kind. Tlie whole secret consists in expelling the air from bottles or cans, by heat, and then sealing up the contents hermetically. If the article to be preserved is peaches, select such us you would for sweetmeats, and pair and cut them so they can be put in the bottle, and you must do this with the least possible delay, or they will be coloi*ed by tho atmosphere. Some persons who want them to retain their natural whiteness, put thetn un- der water. \. ' en the bottle is full, cork it tight and wire down the cork with very little projection above the glass. When you have bot- tles enough to fill a kettle, such as may be most convenient:, put them in and boil with the water all around up to the nozzle, for about fifteen or twenty minutes, or until the bottle appears to be full of steam, the atmosphere having been forced out through the cork. As soon as tb.<» bottles are cool enough to handle, dip the corks in sealing-wax sc as to ^mmmmm m» ?os HOM^ COOK BOOK. tfofer them quite tight. An additional precaution is used by som/' \a putting tin foil over the wax. Another plan is to cook the fruit slightly in a kettle, and then put it in cans or bottles, and pour hot syrup of sugar in to fill up the in* terstices, and then cork and seal. The heat of the fruit and syiup answering to expel the air. But the less they are cooked, or sweet* ened, the more natural will be the taste, like fi-esh fruit, when opened. We have eaten peaches a year old that we could not tell from those fiugared an hour before. Tomatoes are easily preserved, and retain their freshness better than almost any other fruit. The small kind aw only used. Scald and peel them without breaking the flesh. Bottles should hold about a quart only, because when once opened, the contents must be used up at once. Bottles made on purpose, with large throats, and a ring on the inside are the best, and bottles are better than cans for all acid fruit. The cans, however, are more easily secured by solder, than the bottles by corks and wax, as the air is let out through a small punc- ture after the lar.^e opening is soldered up and cans heated, and that hole stopped with a single drop of solder. Every article of fruit will keep fresh if the air is exhausted and the bottle sealed tight. The least particle of air adiuiitted through any im* perfection of the sealing will spoil the fruit. If the air could be driven out without heat, there would be no need of any cooking, and only just enough should be given to expel the air and not change the taste. Many persons prefer to add syrup made by about one pound of sugar to a quart of water, to all suitable fruits. Green com, beans, peas, tomatoes, pie plant, currants, gooseberries, cherries, plums, rasp- berries, strawberries, peaches, are the most common things put up in this wsuy. They add greatly to the pleasures of the tablo, and to the health of ^hose who consume them ; quite unlike, in that respect, the common preserves. We have known fruit for pies put up in three-quart cans, by partially cooking in an open kettle in a syrup just sweet enough for use, and put- ting the fruit in the cans hot and soldering immediately. It kept thus perfectly. Some fruits keep much better, and with less heating than others. Peas are among the hardest articles to keep ; they contain so much fixed air. We advise e\ery family in the country to try this plan of putting up fruits for winter use^ on a small scale this year, and if successfid enlai^e upon it next year. Bread, Tea Cakea^ ^c. — In summer bread should be mixed with cold water. * In damp weather the water should be tepid, and in cold weather quite warm. If the yeast is new, a small quantity will make the bread rise. In the country yeast cakes are found very convenient out they seldoix; make the bread as good as fresh lively ) uast HOME COOK BOOK. 109 J4i TiUy Bread. — Take eight pounds of fine wheat fl( mr, and sill it into your bread-dish ; rub well intotheflouratable-spoonfulof lardorbuttcji'. Make a deep hole in the middle of the flour, and having ready a quart of water, lukewarm, with a heaped table-spoonful of tine salt, mix it with flour and yeast, pour it into the cavity ; take a large spoon and stir in the surrounding flour until you have a th*'^k batter ; then fi'jatter a handful of flour over the dish, cover up your batter and put it in a warm place, if it is cold weather ; if summer anywhere will be warm enough. This is called setting- a sponge. When the batter shows pretty determined signs of fermentation, pour in as much warm water as will make the whole mass of the flour and batter of a proper con- sistence. Knead it well, until it is perfectly dean and smooth ; put it directly into your bread-pans, which must be first well greased. la about half an hour it will be ready to put in the ovon, whl^Jl should be properly heated beforehand. Large Bakings. — For large bakings, the following method is ^est. The common way is to put the flour into a trough, tub, or pan, suffi- ciently large to permit its swelling to three times the size it at present occupies. Make a deep hole in the middle of the flour. For half a bushel of flour take a pint of thick yeast, that is, yeast not frothy, mix it with about a pint of soft water, made blood-warm. The water must not be hot ; then gently i aix with the yeast and water as much flour as will bring it to the consistence of a thick or soft batter, pour this mix- ture into the hole in the llour and cover it by sprinkling it with flour } lay over it a flannel or sack, and in cold weather place it near — not too near, the fire. This is called laying the sponge ; when the sponge — or this mixture of water, yeast and flour, has risen enough to crack the dry flour by which it was covered, sprinkle over the top six ounces of salt, [more or less to suit the taste ;] mind, the time when the salt is ap- plied is of great importance. We have seen directions in which we are told to mix the salt tvith the water and yeast. The effect of this would be to prevent fermentation, or, in other words, to prevent the sponge from rising. After the salt is sprinkled over the sponge, work it with the rest of the flour, and add from time to time, warm water [not hot] till the whole is sufficiently moistened ; that is, scarcely as moist as pie- crust. The degree of moistness, however, which the mixture ought to possess, can only be taught by experience ; when the water is mixed with the composition, then work it well by pushing your fists into it, then rolling it out with your hands, folding it up again, kneading it again with your fists till it is completely mixed, and formed into a stiff, tough smooth substance, which is called dough— great ca)*e must be taken that your dough be not too moist, on the one hand, and on the other, that every particle of flour bo thoroughly incorporated. Form your dough into a lump like a large dumpling, again cover it up ftod keep it warm, to rise or ferment. After it has been rising about 110 HOMK COOK BOOK. twenty minutes, or half an hour, make the dough nto loaves, first hay ing shaken a little flour over the bread to prevent sticking. The loavei may be made up in tin moulds, or if it be desirad to make it into loaves to be baked without the use of moulds, divide the dough into equal parts, according to the size you wish to have your loaves, make each part into the form of a dumpling and lay one dumpling, if we may so speak, upon another — then, the oven being properly heated, by means of an instrument called a peel — a sort of wooden shovel — put in your loaves, and immediately shut the door as close as possible. A goo( deal of nicety is required in properly placing the loaves in the oven—* they must be put pretty closely together. The bread will take from an hour and a half to two hours to bake properly. Brawn or Dyspepsia Bread.— Take six quarts of wheat meal, rather coarsely ground, one tea-cup of good yeast, and half a tea-cup of mo lasses, mix these with a pint of milk-warm water and a tea-spoonful of saleratus. Make a hole in the flour and stir this mixture in the mid- dle of the meal till it is like batter. Then proceed as with the fine flour bread. Make the dough when sufficiently light into four loaves, which will weigh two pounds per loaf when baked. It requires a hotter oven than fine flour bread, and must bake about an hour and a half. Rye and Indian Bread, —There are many different proportions of mixing it — some put one-third Indian meal with two of rye ; others like one-third rye and two of Indian ; others prefer it half and half. If you use the largest proportion of rye meal, make your dough stiff, so that it will mould into loaves : when it is two-thirds Indian, it should be softer, and baked in deep earlhen or tin pans, after the fol^ lowing rule : Take 2 quarts of sifted Indian meal ; put it into a glazed earthen pan^ sprinivle over it a table-spoonful of fine salt ; pour over it about a quart of boiling water, stir and work it till every part of the meal is the rougly wet ; Indian meal absorbs a greater quantity of water. When it is about milk-warm, work in 1 quart of rye meal and a tea-cupful of lively yeaat, mixed with half a pint of warm water j add more warm water, if needed. Work the mixture well with your hands : it should be stiff, oiit not firm as flour dough. Have ready a large, deep, well- buttered pan ; put in the dough, and smooth the top by putting your hand in wr.rm water, and then patting down the loaC Set this to rite in a warm p lace in the winter ; in the summer it should not be put by fire. When it begins to crack on the top, which will usuall}- be in about an hour vv an hour and a half, put it into a well-heaied ovsn, and bake it nearly 3 hours. It is better to let it stand m the oven all night, unless the weather is warm. Indian meal requires to be well cooked. The loaf ^vill weigh about 4 lbs. Pan bread koept best in large loaves. nOMIC COOK BOOK. in Common Yeast. — Tliicken two quarts of water with fine flour, aboni «hrce spoonfuls; boil it half an hour, sweeten it with half a spoonful of brown sugar ; when nearly cold put into it four spoonfuls of frtsh yeast and pour it into a jup, shake it well together, and let it stand one day to ferment near the lire without being covered. There will be a thin liquor on the top, which must be poured oil'; shake the remainder and cork it up for use. Take always four spoonfuls of the old mixture to ferment the next quantity, keeping it always in succession. A half-peck loaf will require about a gill. The bottles should be closely corked until the fermentation is over. After twenty-four hours the bottles may be well corked. They should bo kept in a cold place. Yeast will not keep g- od over ten days unless it is made into little biscuits. For that purpose the process is the same as above, except that the yeast is taken from the bottles after it fer- ments, flour enough added to it to make a thick dough — it is then cut into biscuits and dried in the sun. BcTore the biscuits arc used they should be soaked all night- -the water from them is mixed with the bread. One biscuit to a large loaf or two small ones. To Make French Bread and French Rolls. — Mix the yolks of twelve e^ga and the whites of eight beaten and strained, a peck of fine flour and a quart of good yeast (but not bitter), with as much warm milk as will make the whole into a thin light dough ; stir it well, but do not knead it. Put the dough into dishes, and set it to rise ; then turn it into a quick oven r, when done rasp the loaves. French rolls are made by nibbing into every pound of flour an ounce of butter, one egg beaten, a little yeast, and sufficient milk to make a dough moderately stitf ; beat it up, but do not kuead it. Let it r'>&e and bake in rolls on tins ; when baked, r ed white sugar : work well, let it stand to rise well, and it will make thirty-nine buns. Tea Cakes. — Take a pound of flour, half a pound of butter, and the same of sugar ; the peel of a lemon finely grated, a little of the juice, an egg, a little brandy to flavor, and a tea-spoonful of bruised coriander seed. Boll it out thin, make into cakes, and bake them in a quick oven. Short-Bread. — Rub one pound of butter, and twelve ounces of flnely powdered loaf sugar, into two pounds of flom*, with the hand ; make it into a stiff paste with four eggs, roll out to double the thiclmes£ of a penny piece, cut it into round or square cakes, pinch the edges, stick slices of candied peel and some carraway comfits on the tr p, and bake them on iron plates in a warm oven. Tei Cake. — One pound sugar, half pound butter, two tia-spoonfu. of pearlash, coffee cup of milk, mix stifi^ Composition Cake. — One pound of floui, one of sugar, half a pouiui of butter, seven eggs, half a pint of cream, and a gill of brandy. Ijtfl^NMp") lU UOMK COOK BOOK. ■ Tea Cake, — ^Three cupt of iugar, three eggs, one cup of butler, one cap of milk, % amaU lump of pearlash, and make it not quite as Bti£f oi pound cake. LoafCako, — Fiye poundi of flour, two of sugar, three quarters of a pound of lard, and the aame quantity of butter, one pint of yeast, eight (.'ggfl, one quart of milk : roU the sugar in tba flower ; add the raisina and spice alter the first rising. Pint Cake. — One pint of dough, one tea-cup of sugar, one of butter, three eggs, one tea spoonful of pearlash, with raisins and spices. Soft Gingerbread.— Six tea cups of flour^ three of molasses, one of cream, one of butter, one table spoonful of gmger, and one of pearlash. ^q/^«.— One pound of flour, quarter of a pound of butter, two ^gs beat, one gloss of wine, and a nutmeg. Jumblea.— Three pounds of flour, two of sugar, one of butter, eight eggs, with a little carraway seed } add a little miUc, if the eggs arc not sufficient. Sqft cakee in little pans, — One and a half poond of butter rubbed into two pounds of flour, add one wine glass of wine, one of rose water^ twc of yeast, nutmeg, cinnamon and currants. ^ Rice Cakes. — Boil a cupful of rice until it become a jelly ; while it Is warm, mix a lai^ lump of butter with it and a little salt Add as much milk to a small tea-cupful of flour as will make a tolerable stiff JMitter— stir it until it is quite smooth, and then mix it with the rice. Beat 6 eegs as light as possible, and add them to the rice. These ca^s are fried on a griddle as all other pancakes — they must be caiefully turned. Serve them with powdered sugar and nutmeg. They should be ser* ved as hot as possible, or they will become heavy — and a heavy pan- cake is a very poor afiair. Buck-wheat Cakes. — Take 1 quart of bnck-wheat meal, a hand- ful of Indian meal, and a tea-spoonful of salt; mix them with 2 large spoonsful of yeast and sufficient cold water to make a thick batter ; beat it well ; put it in a warm place to rise, which will take 3 or 4 hours or, if you mix it at night, let it stand where it is rather cool. When it is light, bake it on a griddle or in a pan. The griddle must be well buttered, and the cakes are better tc be small and thin. Waffles. — Take a quart of flour, and wet it with a little sweet milk ; then stir in enough miU to form a thick batter. Add a table-spoonful of melted butter, two eggs well-beaten, a tea-spoonful of salt, and yeast to raise it. When light, heat your waffle iron, by placing it on a bed of clear, bright coals ; grease it well, and fill it with the batter. T^o or three minutes will suffice to bake on one side * then turn the iron oTor ; and when brown on both sides, the cake is done. Butter the BOMK OOOK BOOK. Ill waffle* as soon m dcno, and serre with powdered white sugar and cin* namon ; or you may put on the sugnr and spice at the same time with the butter. Muffina, — Take 1 pint of new millc, 1 pint of liot water, 4 Itirojin o( augar, 1 egg, half a pint of good briak veasi, and flour enough to inalco tlie mixturo ^uite as thick as pound-cake. Let it rise well } bake lu hoops on a gnddle. Indian Griddle Cahet.—X quart of milk, 6 eggs, tea-spoonful of saler* atus, some nuviueg, tea-spoonful of salt, stir meal in until you have a tliiclc Itatter, fry in melted butter and lard. Dough Nut».—4i and a half pounds of flour, ] quart of milk, thre^ quarter lbs. of butter, same of sugar, one cup oi' yeast, a little salt and spice to taste, fry in not lard. CruUera. — 2 lbs. flour, one half lb. of butter, 1 l Jf lb. of sugar, 6 eggn and spict to taste cook same as douglx, miti. ue HOME OOOK BOOK. FKTJIT CAKES, &o. In making Cake, accuracy in proportioning the ingredients is indis* pcnsable. It is equally indispensable for the success of the cake that it should be placed in a heated oven as soon as prepared. It is useless to attempt to make light cake unless the eggs are perfectly fresh, and the batter good. Neither eggs nor butter and sugar should be beaten in tin, as its coldness prevents their becoming light. To ascertain if a large cake is perfectly done, a broad bladed knife shonld be plunged in- to >he centre of it ; if dry and clean when dravra out, the cake is bak- ed. For a smaller cake, insert a straw or the wisp of a bro'>m j if it comes out in the least moist the cake should be left in the oven. Great attention should be paid to the different degrees of the heat of the oven for baking cakes : it should be, at first, of a sound heat, when, after it has been well cleaned out, such articles may be baked as retjuire a hot oven ; then, such as are directed to be baked in a mod- erately^ heated oven ; and lastly, those in a slack or cooling oven. With a little care, the above degrees of heat may soon be known. Fro&ling for Cake. — For the white of one egg, 9 heaping tea-spoons of white i-eiined sugar, 1, Poland starch. Beat the eggs to a stiff froth so that you can turn the plate upside down without the eggs falling off, stir in the sugar slowly with a wooden spoon, 10 or 15 minutes con- stantly i to frost a common-fiized cake 1 egg and a half. Plum Cake or Wedding Cake. — One pound of dry flour, one pound of sweet butter, one pound of sugar, twelve eggs, two pounds of rais- ins, (the sultana raisins are the best,) two pounds of currants. As much spice as you please. A glass of wine, one of brandy, and a pound of citron. Mix the butter and sugar as for pound-cake. Sift the spice, and beat the eggs very light. Put in the fruit last, stirring it in grad- ually. It should be well floured. If necessary, add more flour after the fruit is in. Butter sheets of paper, and line the inside of one large ptm, or two smaller ones. Lay in some slices of citron, then a layer of the mixture, then of the citron, and so on till the pan is full. This ciiko requires a tolerably hot and steady oven, and will /x;ed baking 4 or 5 hours, according to its thickness. It will be better to let it cogJ irmdually la the oven. Ice it when thoroughly cold. UOME COOK BOOK. 11* Brides Cakc—Z pounds cf raisins, 2 of currants, 12 eggs, 1 poimd it flour, 1 pound of «ugar, 1 wine glass of brandy, 2 nutmegs, 1 tabl&« spoonful of cinnamon, a half one of cloves, 1 of allspice, citron, mace, Ana bake in a quick oven, it will require 3 hours ; this cuke must Im covered with icing. Fruit Cake. — 1 pound of flour, 1 of sugar, three-quarters of butter 2 of raisins, 2 of currants, 1 of citron, a half an ounce of mace, and a wine-glass of brandy, 1 of wine, 8 eggs, stir the sugar and butter to a cream, add the flour gpradually, then the wine, brandy, and spice, add the fruit just before it is put in the pans j it takes over two hours if the loaves are thick. Sponge Cake. — 7 eggs, twelve oimces of sugar, six of flour, a littla rose water, a spoonful of pearl ash. Superior Sponge Cake. — Take the weight of ten eggs in powdered loaf sugar, beat it to a froth with the yolks of twelve eggs, put in the grated rind of a fresh lemon, leaving out the white part — add half tho juice. Beat the whites of twelve eggs to a stiff froth, and mix them with the sugar and butter. Stir the whole without any cessation for Biteen minutes, then stir in gradually the weight of six eggs in sifted flour. As soon as the flour is well mixed in, turn the cakes into pans lined with buttered paper — bake it immediately in a quick, but not a furiously hot oven. It will bake in the course of twenty minutes* If It bakes too fast, cover it with thick |fttper. Cream Cake. — Four cups of flour, three of sugar, one of butter, ont> of cream, Ave eggs, 1 table-spoonful of pearlash, mix the butter and sugar together first, then add the rest. Queen CaJce. — Mir 1 pound of dried flour, the same of sifted sugar and of washed currants. Wash 1 lb. of butter in rose-water, beat it well, then mix with it 8 eggs, yolks and whites beaten separately, and put in the drying ingredients by degrees j beat the whole an hour j but- ter little tins, tea-cups, or saucers, iilhng them only half full. Sift a little fine sugar over just as you put them into t^ie oven. Cocoanut Cakes — Take equal weights of grated cocoanut and pow- dered white sugar, [the brown part of the cocoanut should be cut olf before grating it] — ^add the whites of eggs beaten to a stiff froth, in tlio proportion of half a dozen to a pound each of cocoanut and sugar. There should be just eggs enough to wet up the whole stiff. Drop tho mixture, on to buttered plates, several inches apart. Bake them iiume* diately in a moderately warm oven. Soft Ginger Cake. — One tea-cup of butter, one of milk, three of m»* lasses, 4 eggs, 5 cups of flour, and one tea-spoon of pearlash. Make n to a stiff paste add bake iu a slow oveu. '; 118 HOME OOOK BOOK. l! i j : A Plain Cake, — Mix together three-quarters of a pound of flour, itm same of moist sugar, a quarter of a pound of butter, one egg well beat- en and two table-spoonsful of milk ; bake moderately. Cookies— To three cups of sugar put one of butter, one of milk, threp e^s, a tea-spoonful of saleratus dissolved in the milk, and carrawa} seeds, if you like, or other spice. Cup Cake. — 2 cups of sugar, 1 cup butter, 1 small cup milk, 3 eggs 4 cups flour, spice to taste. Pirii Cake — One pint of dough, one tea-cup of sua^ar, one of butter, three eggs, a tea-spoonful of pearlash, with raisins and spice to taste. Macaroons, — Pound well in a mortar with the white of an egg half a pound of sweet almonds blanched, with a few bitter ones also blanch- ed. Beat to a froth the whites of four eggs, and mix with them 2 lbs. of sugar. Mix all together, and drop them on paper placed on a tin. A half an hour in a gentle oven bak(*s them. Tea Cake. — Three cups of sugar, three eggs, one cup of butter, one of milk, a small lump of pearlash ; mix not quite as stiif as pound caka Loaf Cake. — Five pounds of flour, two of sngar, one and a half of butter, eiciht eggs, ore quart of milk, roll the sugar with the flower, vdd yeast sutlicient to make it rifie, and then add the raisins and spice Ginger Cake. — Two and a h'llf pounds flour, 1 of butter, 1 of sugar, foui egffs, one pint of molasses, tea-spoonful and a half of pearlash, one half pint of milk, two ounces of ginger, two pounds of currants, half h pound of raisins, and a few cloves. Buns. — Take one pound of flour, two ounces of butter, three of sugar, yeast to raise it, a little cinnamon or nutmeg, and milk enough to mould into biscuits. When light, bake to a line, delicate brown. Pounded Gnl'e. — Mix a pound of sngar with three quarters of a pound of bntter. Wlicn worked wliite, stir in tlie .yolk of eight eggs, beaten to a iruth, then the whites. Add a pound of sil'tcd Hour, nnd mace or nutmeg to the taste. 11" you wish to have your cako i)articnl;irly nice, stir in., jast before you put it into the pans, a quarter of a pound of cit- ron, or almonds blanched, and powdered fine in rose-water. Ginger Snaps. — Take two tea-cups of molasses, one of butter, and one of sugar. Boil tlie butter and sugar to:?ether. Add a table-spoon- ful of black pepper, two of ginger, a tea-spoonful of saleratus, and flour to roll out. Roll them thin ; cut in shapes, and bake quick. These are very nice; and the longer they are kept the better they will be. i * HOME COOK BOOK. 119 Sponge Ginger Bread. — Two pounds of flour, one of sugar, one of butter, six eggs, one pint of molasses, one pint of milk, two table-spoon- fuls of ginger, one of cinnamon, one of cloves, two table-spoonfuls of pearlash. Sponge Cake. — Ten ounces of flour, ten eggs, one pcrand of sugar. Jumbles. — Stir together, till of a light color, a pound of sugar and ' ^If the weight of butter — then add eight eggs, beaten to a froth, es- ce of lemon, or rose-water, to the taste, and flour to ma'>e them [ficiently stiff to roll out. Roll them out in powdered sugar, about .alf an inch thick, cut it into strips about half an inch wide, and fonr mches long, join the ends together, so as to form rings, lay them on flat tins that have been buttered, and bake them in a quick oven. Cheap DoughrNnts. — Take two quarts of sifted flour, one cup of su- gar, two tea-spoonfuls of cream of tartar, one of soda, one of salt, two cups of sweet milk, and flavor with cinnamon or nutmeg. Plain Plum Cake. — Beat six ounces of butter to a cream, to whish ;»dd six well-beaten eggs j work in one pound of flour, and half a pound of sifted loaf sugar, half a pound of currants, and two ounces of candied peels ; mix well together, put it into a buttered tia, and bake it in a quick oven. Seed Cake. — Mix quarter of peck of flour with half pound of sugar, quarter of an ounce of allspice, and a little ginger ; melt three-quarters of a pound of butter with half pint of milk ; when just warm, put to it quarter of a pint of yeast, and work up to a good dough. Let it stand before the fire a few minutes before it goes to the oven ; add seeds or currants ; bake one hour and a half. Sugar Cake. — One pound and a half of sugar, one pound of butter, tw. cups of milk, two tea-spoonfuls of pearlash, three pounds of flour. Another.— One cup of butter, half a cup oi'milk, one tea-spoonful ol pearlash, seven eggs, six cups of flour, two cups sugar. Composition Cake. — One cup of milk, one of butter, three of sugar, four of flour, and five eggs. Washington Cake. — Beat six eggs very light, add one pound of but- ter, one of sugar, and one pint of rich milk a little sour, a glass of wine. B ground nutmeg, a spoonful of saleratus, bake in tins or small pans in a briek oven. Fruit Ginger Bread. — Four cups of flour, 1 of butter, 1 of sugar, 1 of rao- ^Li^es, one of milk, four eggs, three tea-6|)oonfuls of ginger 1 of doveil 120 HOMB COOK BOOK. and nutmeg, balf ponnd of currants, and raisins, add the flrait l^t, in an oven not very quick. Queen Cake. — One pound of flour, one pound of sugar, one of but- ter, one wine glass of brandjr, one nutmeg, add rose water, if you pleaoe, eight eggs. , Vanity Cake, — ^Three eggs, one cup of sugar, two tea-spoonfuls of cream of tartar, one tea-spoonful of saleratus, two of cream, one atid a half cups of flour. Drop Cake. — ^Miz half a pint of thick cream, ha'.f a pint of milk, three eggs, flour enough to render stilf enough to drop on bnttered tins several inches apart — ^baki in a quick oyen. i: \ w \\ ' I UOMB (X)OK BOOK. 121 COFFEE, TEA, CHOCOLATE, AND COCOA. ■:.U-->^ Coffee and tea have now bctiomo such universal beverage a for lbs morning or after dinner meal, that beyond a few general directions lit tie remains for prefaratory matter. Coffee should be purchased in the berry, and fresh roasted, it should always, when possible, be ground just previous to being made. After it is ground it should not be exposed to the air, as the aroma speedily flies off. If more is ground than required for the meal, keep it in a glass closely-stopped bottle. Coffee, like tea, should be an infusion not a decoction. The best coffee is the Mocha, the next is the Java, and closely ap proximating is the Jamaica and Berbice,. Of tea little need be said ; almost every one knows the rules for mak log it. Boiling water should alone be used. Metal tea pots in preference to earthenware. Silver in better than either. A spoonful of tea for each person. Heat the tea-pot first with some boiling water, then pour that into the tea-cups to warm them ; put in your tea, and pour enough water on to the tea to cover it ; let it stand three or four minutes, then nearly fill the tea-pot with water, let it •tand a few minutes, and pour out, leaving some portion of tea in the pot when you replenish, that all the strength may not be poured away m the first cup. Chocolate can only be obtained pure of a first-rate house ; that com- monly sold is most infamously adulterated ; the best Spanish or Italian chocolate should be purchased ; the Florence has a high reputation. Cocoa is the foundation of chocolate, it may be pounded, and either boiled as milk, or boiling watet may be poured upon it. It is very di- gestible, and of a fattening nature. Coffee^ to "Roast. — Coffee should never be roasted but when you are going to use it, and then it should be watched with the greatest care, and made of a gold color ; mind and do not bum it, for a few grains burnt would communicate a bitter taste to the whole ; it is the best way to roast it in a roaster over a charcoal fire, which turns with the hand, as by that means it will not be forgotten, which is very often the case when on a spit before the fire. Coffee — to Make with Hot Water, — Instead of pouring cold water opon the coffee, boilii^ must be used, taking care the froth does not run over, which is to be prevented by pouring the water on the coffee jy degrees. ' Coffee — to Make with Cold Water.— Vnon two ounces of coffee pour oeven cups of cold water, then boil it until the coffee falls to the bot> 122 HOME COOK BOOK. torn, when the froth has disappeared, and it is clear at the top U , boiling water, it must be taken off the fire and be allowed to stan . but as it often requires clearing a little cold water should be poured ia it the instant it is taken off the fire from boiling. A quicker way of clearing it is by putting in a small piece of isinglass ; when it has stood a sufiicient time to settle, pour it off into another coffee-pot and it is fit to use, ■,, ..iv, ,.. ...... -.-,..■. ..--,.-,, ,■ . ■ ■■■ . ■ Coffee Milk, — Boil a dessert-spoonful of coffee in nearly a pint of mi lie a quarter of an hour, then put in a little isinglass and clear it, and let it boil a few minutes, and set it on the fire to grow fine. C%oco/a/e.— According as you intend to make this, either with millc or water, put a cup of one or the other of these Uquids into a chocolate pot, with one ounce of ca!;e criocolatej some persons dissolve the chocolate before they put it into milk ; as soon as the milk or water begins to boil mill it ; when the chocolate is dissolved and begins to bubble take it off the fire, letting it stand near it for a quarter of an dour, then mill it p^jain to make it frothy ; afterwards serve it out in cups. The chocolate should not be milled unless it it prepared with cream ; <:h('Colate in cake sliould always be made use of in ices and dragees. Cocoa. — To two ounces of good cocoa, allow one quart of water ; put ^ in a covered saucepan ; and when it comes to a boil remove it to a place where it will just simmer for the space of an hour. Strain off; and returning i* to the saucepan, let it boil up, with the right proportion of milk. Cocoa-shells may be prepared in the same way only that they should be soaked several hours before being put to the fire, and boiled two hours. Most people do not strain either cocoa, or shells. Tea. — Tastes differ regarding the flavor of various sorts of tea: some preferring all black ; others, all green ; and many, a mixture of both in different quantities ; though most persons — when not fearful of their nerves— agree that fine Hyson is the best. A good mixture, in point of flavor, we know to be two fifths black-two fifths green, and one-fifth gunpowder: all being, of course, superior quality. Substitute for Crfam in Coffee or Tea. — The white of an egg beaten to a froth, mixed with a lump of butter big as a hazel-nut. P^ir on the coffee gradually, so it will not curdle } and you can hardly aistin* guish the preparation from fresh cream. THE END. ; = / t- ."^ ■ INDEX. ' PAGB A-La-Modb Beef 56 Applk DrMPUMGS, to make 98 Apple Jellt 104 Applb PiB 94 Apple Pudding 96 Apple Saitce 80 Apples, choice of 24 Apricot Pie 95 Apeicot Pudding 97 Apricots, to preserve 105 Asparagus, boiled 84 Bacon, how to choose 22 Bacon and Beans, boiled 63 Baking Bread, Directions for (see £read) 108-115 Balls, Egg 41 Balls, Force-Meat 41 Balls, Potato 82 Bass, baked 48, 49 Bath Buns 113 Batter, for Fish, &c 24 Batter Pudding 97 Beans, boiled 85 Beans, French or Scarlet, to cook ... 85 Beans and Bacon, boiled 68 Beep, a Pickle for 70, 71 Beep Broth 40 Beef, choice of 22 Berf, Directions for Carving Joints of, (see Carving) 27, 28 Bekf, Directions for Cooking 55-53 Beef A-La-Mode 53 Bouilli, to make 57 — — stewed 57 to hash 57 Beef-steak Pie 58 Dripping, how to prepare for future use 56 Heart, roasted 56 Kidneys, stewed 66 PAOB Beef, Directions for Cooking (continued). Minced Beef 6T Hump, roasted 55 Steaks,fried bl broiled 67 Tongues, to dress 53 Tripe, how to cook 63 soused 63 Beef Soup 89 Beets, to pickle 89-91 Beets, to prepare 84 Blackberry Pie 105 Black-Fish, baked 49 Black-Fish, foiled 49 Blano Mange, Mould for 19 Blanc Mange, to make 102 Blanc Mange, kiCE 102 Brandt Peaches 107 Brandt Plums 107 Bread, i&c. (see Cakes) 108-1 15 Bakings, Large, Directions for. 109, 110 Bread, Diet 113 Directions for Making 103 Family, how to make 109 Larje Bakings of. Directions for 109,110 Milk 112 Potato, very light 112 Cake, a light, to bake in cnps 118 Cakes, soft, in little pans. 114 Cum Bread, to make 112 Diet Bread 113 Griddle-Cakes, In-lian 115 Johnny-Cakc, Indian 112 Muffins 115 Pancakes, to make 112 Busk, Corn-Meal 112 to make 112 Short-Bread 113 Bread Pudding, elegant 96 Bread Pudding, plain 96 124 INDEX. PAOB Bbbad SAroK 79 BhEAD AMD BCTTBR PCDDINO 97 Bridbs'Gakb, to make 117 Broth, Bref 40 BsoTii, cheap 89 Broth, made in an hoar 89 Broth, Mutton 89 Bboth, Vbal 89 Brown Gravy 77 Brown Soup 88 Buckwheat Cakes 114 BUN8 118 Buns, Bath 118 BuTTBft, how to test 28 Buttbb, to clarify 89 BuTTBB, to preserve for Winter 89 BuTTBB, Melted 78, 79 Cabbaoks, boiled 83 Cabba'^bb, stewed 88 Cabbaqes, Bed, pickled 83, 90 Cakbs, &c., Directions for Making (see £read) 116-120 BatbBuns lis Brides' Cake 117 Buckwheat Cakes 114 Buns 118 Cake, Plain 118 Cocoa-Nut Cake 117 Composition Cake 118, 119 Cookies 118 Cream Cake 117 Crullers 116 Cup Cake 118 Dongh-Nuts 116, 119 Drop Cake 120 Frosting for Cake 116 Fruit Cake 117 Fritters 113 Ginger Bread 119, 120 Ginger Bread, Soft 114 Bread, Sponge 119 Cake 118 -Cake, soft 117 Snaps 118 Jumbles 114, 119 Loaf Cakes 114, 118 Macaroons US Pint Cake 114, 1 18 Plum Cake 116 Cake, plain . 119 Pound Cake 113 PAQI Cakbs, Directions for Making (continued). Pounded Cake 113 Queen Cake 117,120 Bice Cakes 114 Seed Cake » 119 Snaps, Ginger 113 Sponge Cakes 118, 117, 119 GingerBrcad 119 Sugar Cake 119 Tea Cakes 108,118,114,118 Vanity Cake 120 Wafers 114 Waffles 114,115 Washington Cake 119 Wedding Cake 116 Wonders 118 Cakbs, Codfish 45 Cakes, Liobt 113 Calf's Hbab, boiled 69, 60 Calf's Head, boiled, to carve 82 Calf's Head Soup (plain) 40 Calf's Heabt, roasted 61 Calf's Livbb, roasted , 61 Calves' Brains, to c jok 63 Calves' Feet, to coot 60 Calves' Foot Jelly, to make 102 Calves' Tongues, to cook 61 Candied Fruits 108 Carp, fried 62 Gabbots, boiled 84 Oabvino, Directions for 26-82 Beef, Aitch-bone of 27 Brisket of 28 Buttock of 28 Edgeof 27 Eibsof 28 Bound of 28 Sirloinof 28 Calf s Head (half a), boiled 82 Cod's Head and Shoulders 26 Ducks 86 Eels 27 Fish 28 Fowls 84, 85 Game 33-37 Geese 83 Ham 82 Lamb, Fore Quarter of 29 Leg of 80 Lolnof 80 Shoulderof 80 Mackerel 26 IXDBZ. 126 TAQU OARTura, Dlreetlons for (oontinued). Mutton, Chine of 29 daanchof 89 Legof 29 Loin of 29 Soddleof 29 Shoulder of 29 Partridges 86 Pig,Roa8ted 81 ' Pigeons 86 Plovers 8T Pork, Handof 81 Legof 81 Loinof 81 SpareRibof 81 Poultry 83-87 Eabblts 87 Salmon 27 > Snipe 87 Tongue 82 Turkeys 84 Teal, Breast of 80 Fillet of 80 Knuckleof 80 Yjnlsuu, Haunch of 80 Woodcocks 87 Oartino, Obser-'atlons on 88 Gakvinq-Knife, for Game 83 Catspp (see Ketchup) 90-92 Cacliflowkb Soup 42 Gauliflow-ebs, boiled 24 Cacliflowbrb, to dross 88 Gelebt, how to curl 24 Gelebt Sauce 80 GnARLOTTB RussB, a 108 Cheese 89 Cheese Fritters 89 toasted 89 Scotch Enbbit 89 Welch Rabbit 89 Chebbt Jam 105 CniOKEN Cureie , 75 Chicken Fricassee 74-76 Chiokex Pir 75 Chicken Soup 43 Chickens, roasted 74 Chooslatx, to make 121, 122 Choice of Articles of Diet, on the. 22, 23 Chops, Lamb, fHed C5 Chops, Mutton, to cook 64 Chowdijb, Fish, to make 52 Clah FcrrrsBS 54 OlamPo 69 Clam Soup 42,48 Clams, boiled 54 Clams, roasted 04 Clams, H ard-^hell, fried M Clams, SovT-SuKLL, boiled 54 CoooA 121 How to make 129 CoooA-NuT Cake IIT GoooA-NuT Pie 90 God, fresh, boiled 44 Cod, salt, boiled 44 Cod, Sauce 80 God's Head and Suouldebs, to carve. . 26 How to cook 44 Cod- Fisn, baked 40 CoD-FiSH, fried 45 CoD-Fieii, stewed 40 Coo-FiSH Cakes 40 Coffee 121 Directions for Making 121 CoflfeeMllk 122 Substitute for Cream in 122 To make with cold water 121, 122 To make with hot water 121 To roast 121 CoLDSLAw, to prepare 86 GooKERT, Remarks on. 5-7 Cookies 113 CooKiNO Meats, Directions for (see Beef^ Lamb, Mutton^ Pork, Veal, Venison) 50 Cooks, Hints to 28-20 Corn Bread, to make 112 CoRNMKAL Rusk 112 Grab, Minced 58 Crab Pie, to make 53 Crabs, boiled 52 Granbebbt Sauce..'. 80, 81 Cream, substitute for 122 Cream Cake 117 Creams, Ices, &c 101-103 Blanc Mango 102 Cilves' Foot Jelly 103 Churlotte Russe, a 103 Currant Cream 101 Ice Cream, Pine Apple 101 Strawberry 101 Ice Creams , 101 Lemon Cream 101, 102 Marmalade 108 Orange Cream .,.,. >....v.... 103 126 iin>BX. PAOl OiaAMs, Iocs, tto. (fionUnu4d). Knapbcrry Creatu 101 Bioe Blnno Mango 102 Jelly.... 103 Strawberry Croam 101 Crullbbs, to make llfi Ckust, Dbippino, to inaku 98 Okust fob Mbat Pies 08, 94 CuoirHDXRS, to dress. 87 OuoriiBBBS, to pickle 89, 00 OvLLiB Gbavt, to make 77 OitpCakk <. 118 Cubing Mbats, Directions for 70-72 Beef, a Picklo for 70, 71 Hams, a Picklo for. 70, 71 Method of curing 71 ■ Another that gives a high flavor 71 — — — Another, giving a still higher flavor 71,72 Hog*s Lard, to preserve 72 Mutton Ham, to cure ; 72 Pickle for Hams, Tongues, Sec, how to make 70, 71 OVBBANT CbEAM 101 OUBBANT PiB 94 C(7Bbant Puddino 97 CirBBAMT Jelly, Black 104 OtTBBANT JkLLY, Itud. 104 Cdstabd Pib 96 CusTABD Pudding 06 GCSTABDS 100 Baked 100 Boiled 100 Lemon 100 Rice 100 GuTLBTS, Yxal, to cook 60,61 DiBT Bbead ' 118 DiBT^ Choice of Articlear of (see Mar- keting) 22, 23 Douou-NUTS 116 Dbippino, to prepare for future use .... 66 Dbipping Crust, to make 98 Drop Cake.... 120 DuoKB, roasted 74 Ducks (Sea), potted 74 Ducks, stewed, with Green Peas 74 Ducks, to Carve 86 Duhplikos, Apple 98 DuHPUNOS, Damson 98 DUHFUNOB ElOB i 98 rAOi dumpumqs, bvbt 9& ExlSauob 80 Eel Soup 48 £XL8. boiled 61 Ebls, broiled 61 Ebls, A-ied 61 Ebls, to Carve 27 Eoo Balls 41 Eoo Sauob 79 Eoo-Plant, to cook 8S EooB, boiled 87 Eaas, buttered 88 Eoos, poached 87, 88 Eotis, to ascertain when fVesh 28, 87 Family Soup 40 Fish, Batter for 24 Fisii, Directions for Buying 28 Fish, Directions for Carving 26, 17 FiBn, Directions for Cooking 44-46 Bass, baked 48 Black-Fish, baked.... 49 Boiled 49 Corp, fHed 62 Chowder 63 Clom Fritters 64 Pie 66 Clams, boiled 64 roasted 64 Ilard-Shell, fried 64 Soft-Shell, boiled 64 Cod, fresh, boiled 44 salt, boiled 44 Cod^s Head and Shoulders 44 Cod-Fish, baked 4» fried 45 stewed 45 Cakes 45 Crab, Minced 68 Pio, to wake 68 Crabs, boiled 52 Eels, boiled 61 broiled 61 fried 61 Flounders, fried 62 Haddock, baked .•. 60 broiled 66 dried 60 Halibut boiled 60 stewed 60 Lobster Salad 62,68 umrnx. 127 TXOM • - • • • t Vq 80 48 61 61 61 27 41 79 86 87 88 • • • • oTf oQ .... 28,87 40 24 28 .... 26,17 • • • • ^TM^^Xt 48 49 49 62 62 .. 64 .. 66 .. 64 .. 64 .. 64 .. 64 .. 44 .. 44 .. 44 .. 49 .. 45 .. 45 .. 45 .. 63 .. 63 .. 62 .. 51 .. 61 ., 61 .. 62 .». 50 .. 60 .. 60 .. 60 .. 60 .. 62,58 PAOa Fish, Directions fcr Cooklnf (eoiMnued). Lobsters, boiled, to be e«ten cold . . 62 Mackerel, baked 47 boiled 47 broiled 47 with Brown Butter 47 Minnows 62 Oyster Patties 58,64 Pie 54 Oysters, broiled 53 Wed 58 pickled 64 stewed 68 Perch, boiled 61 fWed 62 Pike, baked ... 51 Bock-Fisb, baked 48 another way 49 boiled 49 soused '. 49 stewed 49 Salmon, baked 46 boiled 45 broiled 46 dried 46 pickled 46 potted 46, 47 roasted 46 Bea-Bass, baked 48 another woy 49 boiled 49 Shad, baked 48,49 broiled 48 fried 48 pickled 48 to keep fresh without corn- ing 49 Bhell-Flsh 62-65 Small Fish 52 Smelts 52 Sturgeon, fresh, to dress 50 roasted 60 Sun-Fish 62 Trout, baked 51 boiled 51 fried •.... 52 to dress .-, 51 Whitings, boiled 50 FiSQ Gravt, to make 73 Flounders, fried 52 Fobob-Meat Balls 41 rowLjboUed 84,85,75 PAoa Fowl, broiled 75 Fowl, cold, to dress 70 Fowl, Gravy for, without Meat 78 Fowl, roasted « 86 Fowi^ sauce for 79 Fowls, to carve 84, 30 Frrnch Beans, to cook 80 Fritters 99 Fritters, Apple 99 Fritters, Batter for 24 Fritters, Clam 64 Fritters, Directions for Making 9} Fritters, Fritit 118 Fritters, Omklettb 8S Fritters, Oyster 99 Fpittbrs, Potato 99 Frostino for Cakes 116 Fbuit, to preserve 108-103 Apricots, to preserve 100 Fruit, to preserve without Sugar.107, 108 Fruits, Candied 108 Oreon-Oages, to preserve 106 Nectarines, to preserve 100 Peaches, Brandy 107 to preserve 100 Pine Apples, to preserve 106 Plums, Brandy 107 to preserve 100 Pumpkins, to preserve 107 Preserving, General Directions for. 108 Quinces, to preserve 106 Baepberries, to preserve whole .... 106 Strawberries, to preserve whole . . . 106 Sugar, to preserve fruit without . . . 107 Tomatoes, to preserve 108 Feuit Cakes (see Cakes) 117 Fbcit Fritters 118 Fruit, Gin»er-Brbai> 110, 120 Fruit Pies, Puflf Paste for 98 Game, Directions for Cooking and Carv- ing (see Pmiltry) 83-87 Ducks 86 Partridge 86 Plover 87 Babbit 87 Snipe 87 Wiid-fowls 38,86 Woodcocks ^7 Game, Spoiled, to restore *4 Ginoeb, Bread, Fruit 119, 120 Qinoeh-Bbbad, Sqit 114 128 INDEX. r t t VAoa OivoBB'BuAD, Bpoiroa 119 OiNon-CAKB 117,118 GiNOBR Snaph 118 GoosK, ruMted 78 Goose, 8t«we PASS If AOBMaL, to flwre M Maokiul, with Brown Buttei 47 IfASKmifO, D' motions about 98, 88 BMon, choice of 89 Beet, choice oi 89 Batter, how to test 98 Bggt, how to tell when fresh 98 Fish, Dlreotiont for Baying 98 Hftin, choice ot. 99 Lamb, choice of .... 99 Lobsters, how to tell when A-ush. . . 93 Pork, choice of 99 Poultry, selection of. 98 Veal, choice of 89 Yenison, choice of 99 Masmaladi, to make liM Mbat-Piks, Crust for 98, 94 MiATS, Method' of Cooking (see Be^, Lamb, Mutton, Port, Veal, Veni- ton) 65 Mbltbd BirrniR 78, 70 Milk Bread 119 MiMOB PlKS 04 MiNOBD BBBr 57 MiNOBD Cbab 58 MiNOBD Vbau 60 Minnows, to cook 69 Mint Bauob 76 MooK Tubtlb Soup 40, 41 Muffins, to make 115 MuaiiROOM Kbtciiup 91 MusHROOHS, pickled 91 Mushrooms, to dress 85 Mutton Broth 89 Mutton, Directions for Carving (see Carving) 90 Mutton, Directions for Cooking 09-64 Breast, stewed... 68 Chops, broiled 64 fHed 64 Irish Stew 64 Kidneys, broiled 64 Leg, boiled 68 roasted. 69 Loin, stewed 68 Mutton, hashed 68 Hams, to dress. 68 Neck of Mutton 69, 68 Saddle of Mutton 69 Bheep*8 Head, boiled 68, 64 Shoulder, roasted. 69 Sonp 18 PAOB NASTUBTims, plcklML 91 Nbotarimeh, to presenre 106 Olivbs, Vbal n Ohblbttbs. 88 Omelette Fritters. 88 Onion Omelette 88 Onion Saucr 78 Onions, pickled 00 Onions, to cook 84 Oranor Crbam 108 Otstbr Pattirs. 58,54 Otstrr Pir 64 Otbtrr Sauoh 79 Otstbr Soup 48 Otstrrs, bruited 58 Otstrrs, ft-ivid 68 Otstrrs, pickled 64 Otstbrs, stewed 68 Panoazbs, tu make 00, 118 Now England 09 Rice 09 Partrioobs, roasted 86^ 76 Pabtridobs, to curve 86 Pasty, Vrnison 66, 67 Pattirs, Otstrr 58, 64 Pbaou Pib. 06 Pbaoh Sauob 80 Pbaohbs, Brandt. 107 PBAonBB, to preserve 106 Pbab, Green, Duck stewed with 74 Pbab, Oreen, to cook 85 Pbas Soup 43 Pbppbbs, pickled 00 Pbroh, boiled 51 Pbbob, IHed. 53 PiOKLB, for Curing Meats 70-73 PlOKLBS 80-01 Beets 01 Cabbage, Bed 00 Cucumbers 80, 00 Mushrooms 01 Nasturtiums 01 Onions 00 Peppers. 00 Tomatoes 00 Walnuts 00 PlOKLBD POBX 69 PiOKLiNO, Bales for 88 Puts AND Puddings, how to make 08-88 Apple Dampllnfi 01 r 130 INDEX. PAoa Pnt% Aico PxrrDtxos (continusd). Apple Dumplings, baked 98 Pie 94 Pudding. 96 Apricot Pie 95 ' Pudding 97 Satter Pudding. 9T lieefstealc Pie 58 Blackberry Pie 105 Bread Pudding, elegant 96 plain 96 Bread and Butter Pudding. 97 Clam Pie 65 Cocoo-Nut Pie. 95 €rabPie 68 Crust, Raised, for Meat Pies 98, 94 Currant Pie 94 ' Pudding 97 Custard Pie 9? Pudding, boik-i or baked. 96 Damson Dumplings 98 Dripping Crust, to make 98 Fruit Pies, Puff-Paste for 98 General Rules for Making Pud- dings , . .92, 98 Gooseberry Pie 94 Green-Goose Pie 78 Indian Dumplings, plain 98 Pudding, baked 98 Lemon Pudding. 96 Meat Pies, Raised Crust for , . . 93 Mince Pies 94 Open Tarts 94 another way. 95 Oyster Pie 54 Peach Pie 95 Plum Pie 94, 95 Pudding. 96, 97 Potato Pudding 98 Puff-Poste for Fruit Pies or Tarts. . 93 Pumpkin Pie 94,95 EhubarbPie 94 Rice Dumplings 98 Pudding, plain 97 Buet Dumplings. 98 Pudding 96 Tarts, Icing for. 96 PuffPastefor 98 Veal Pie 62 Pio, Roasted, how to carve 81 Pig's Hbad, to cook (see Pork) 69 PiosokPik 86 PAOI PioEOir Soup 41 Pigeons, boiled 86 Pigeons, in Jolly 76 Pigeons, stewed 86 Pigeons, roasted 86, 76 Pigeons, to carve 86 PiKB, baked 51 Pine- Apple, Ice Crkam 101 "Pint Cake, to make 114, 118 Plover, to cook and carve 87 Plum Cake 116, 119 Plum Pie 94, 96 Plum Pudding .. 96,97 Plum Pudding, Sf,uce for 80 Plumb, Buandv 107 Plums, to Preserve 106 PosK, Choice of 22 ToiiK, Directions for Carving (see Carv- ing) 81 PoBK, Directions for Cooking 67-70 Bacon and Beans, boiled. . . 68 Cheshire Pork Pie 69 Chops, fried 69 Fresh Pork, boiled 67, 68 Ham, broiled 68 to boil a. 68 Head Cheese 70 Jelly of Pig's Feet and Ears 70 Pickled Pork, boiled 68 Pig's Feet, soused 70 Head, baked 69 boiled 69 Pork Pie 69 Roasting, Method of 67 Roast Pig 68, 69 Sausages, fried 69 to make 70 PoEK, to Pickle 69 Potato Balls 82 Potato Bread 112 Potato Pudding 98 Potatoes - 81-88 Boiled 81,82 Fried. 82 Fried whole 82 Mashed 83 Mashed with Onions 82 Roasted 83 Potatoes, Sweet, Baked 88 Boiled 88 Roasted 88 Potted Veal W INDBZ. 131 PAOB PouLTBT, Choice of 28 PoDLTBY, Directions for Carving (see 0ame) 88-87 Ducks 86 Fowls 84,85 Geese 88 Pigeons 86 Turkeys 84 PouLTBT, Directions for Cooking (see Game) 72-77 Chicken Currie 75 Fricassee 74, 75 Fricassee, with Green Corn 76 Pie 76 Chickens, roasted 74 Ducks, roasted 74 (Sea), potted 74 stewed, with Green Peas. . . 74 Fowl, boiled 84,85,76 boiled, with Oysters. 76 broiled 76 cold, to dress 76 roasted 85 Goose, roasted 78 stewed. 78 Green-Goose Pie 78 Partridges, roasted 76 Pigeon Pie 86 Pigeons, boiled 86 iu Jelly. 76 roasted 86, 76 stewed 86 Bnipes, roasted 76 Turke; ', boiled 84, 72, 78 PatUes 78 pulled 78 roasted 84, 72 Woodcocks, roasted 76 Pottnd-Cakk 118 Pounded Cakb 118 Pbssbbvino Fbuft, Gener&l Directions for (see Fruil) '. 108 Puddings, Directions for Making (see PM) 92-98 Apple 96 Apricot 97 Batter 97 Bread 96 Bread nd Butter. 97 Currant 97 Custard 96 Indian 96 Puddings {continued). LeraoL 96 Plum 96,97 Potato 98 Pumpkin 94, 95 Ehubarb 94 Rice 97 Buet 96 Pdff-Pastb fob Fruit-Pibs and Tabts 98 Pumpkin Pib 94, 96 PuupKiNS, to preserve 107 Qubbn Cakb. 117,120 Quince Jelly 104 Quinces, to preserve. 106 Babbit, to roost a. 87, 76^ 77 Babbits, to carve 87 Babbits, to prepare for Cooking 87 Rabbits, to stew 77 Raspbbbbt Cbbam 101 Raspbekby Jam 106 Rabpbbbby Jblly 104 Raspdbbbibs, to preserve whole 106 Rhubabb Jam ... 104 Rbubabb Pib 94 RiOB Blano Manob. 102 RicB Cakes 114 RiOB Dumplings 98 RiOB Jelly 102 RiOB Pudding, plain 97 Roasting Mbat, remarks on 66 BooK-FiBU, baked 48, 49 RooK-Fisu, boiled 49 Rook-Fish, soused. 48 RooK-Fisii, stewed 49 Rusk, to niake 112 Salad, to prepare 86 Salad, Lobbteb 62, 68 Salmon, baked 46 Salmon, boiled 45 Salmok, orolled *6 Salmon, dried 46 Salmon, pickled 46 Salmon, potted 46,47 Salmon, roasted 46 Sauces, Directions respecting. 78-81 Apple Sauce 80 Bread Sance 79 Celery Sauce 80 nMM » — «>■ m 'tm immiSSSImSlbmmim 182 UfDXX. TAQU PAM iAuoM (oon^mMd). Cod Sauoe 80 Granberr/ Smoe 80, 81 EelSaaoe 80 ;;: Sgg Sauoe 79 Fowls of any sort, Sauoe for T9 Lobster Sauce (two kinds) 79 ,; Melted Butter 78,79 Mint Sauce 79 > Onion Sauce 79 ; Oyster Sauce. 79 Peach Bance 80 Plum Pudding, Superior Sauoe for.. 80 Sauces, Remarks on 78 Tomato Sauce. 80 Freneh Method 80 BArsAOBS, to cook 89 Bavbaobs, to make 70 BooTOH Babbit, to make. 69 Bba-Bass, baked .48, 49 Bca-Babs, boiled 49 Bbbo-Gakb. 119 Shad, baked 48, 49 Bhad, broiled 48 Shad, IHed .' 48 Shad, pickled 48 Shad, to keep fresh without Corning.. . 49 SuBBP's IIkad, boiled 68, 64 SuBLL-Fisii, to cook 6^-05 Shblts, to cook 62 Snipes, rtiasted 76 Shipkb, to cook and carve 87 BouPB AND Broths, how to make 88-48 BeefBroth 40 '.':-. Soup 89 -^ Broth, cheap 89 ,, made in an hour 89 , Brown or Gravy Soup 88, 89 Cairs Head Soup (Plain) 40 Cauliflower Soup 42 . Chicken Soup 48 Clam Soup 42, 48 EelSoup. 48 EgftBalls 41 , Family Soups. 40 ; Porce-Meat Balls. 41 Mock Turtle Soup 40, 41 Mutton Broth. „ 89 ; Neck of, Broth. 89 MnttonSoup 89 Oyster Soup 48 Peas Soup 42 Soups ahd Bbotbs {cotMnued). Peas Soap, without Meat or Bones.. 41 with Meat or Bones 42 Pigeon Soup 41 Soup a la Julienne 41,42 Yeal Broth, made in an hour. 89 Vegetable Soup 41, 42 WhiteSoup 40 Spinach, boiled 84 Sponob Caxbs. 118, IIT, 119 Sponob OinobB'Bbbad 119 S<)vashb8, to dress 86 Stbaks, Bbbt, to cook 67 Stbawbukbt Cbbam 101 Stbawbbbbibs, to preserve whole 106 Stubobon, to dress 60 Stubobon, roasted 60 Scocotash, to make. 86 StiBT, how to preserve 24 SUBT DUMPUHOS. Sd SUBT PCDDINO 96 SuoAB Cakb 119 SCOAB FOB SWBETMBATS, to clarity 106 SuGAB, to preserve Fruit without. . .107, 108 SuN-FiSH, to cook .- 63 SwBET Corn, boiled 86 SwBBT Corn, to dry. 86 SWEBT CoBN, Dried, to cook 86 SwBETMBATB, to Clarity Sugar for. 108 Tarts, Icing for. 96 Tarts, Opbn 94, 96 Tabts, Puff-Paste for 98 Tba 122 Kinds of 122 Substitute fur Cream in 122 Tba Cakes 108, 118, 114, 118 Tomato, Ketchup. 91 Tomato Sauce (French) 80 Tomatoes, baked 84 Tomatoes, pickled 90 Tomatoes, to preserve 108 Tongue, to carve 82 Tongues, a Pickle for 70, 71 Tongues, Calves', to cook 61 Tongues, Beeves', to dress. 24, 68 Tbipe, how to dress and cook. 68 Trout, baked , 61 Trout, boiled 61 Trout, fried 62 Trout, to dress 61 TmuuT, boUad 94,79,71 B. LNDKX. ISS pAoa .... 43 .... 41 ...41,42 .... 89 ...41,42 40 84 i'ilT, 119 118 86 6T 101 106 W 80 .... 86 .... 24 «d 96 119 ty 108 t...l0T,108 B2 85 .... 86 86 108 96 94,96 98 122 122 122 18, 114, 118 91 80 84 90 .... 108 .... 82 ...TO, 71 ... 61 ...24,68 68 .... 61 61 62 ..... 61 W'. PA«B TcBKiT, polled T8 TcBKBT, roasted 84,72 TlTBIUTPATmB 78 TuuKBTS, to canre. 84 TinunPB, boiled 84 Utinsiui, KnoHBH (see Kitchen.) 7-21 Vakitt Cakk 120 Vbal, choice of 22 VSulTs Directions for Carving (see Carv- ing) 80 Vbal, Directions for Cooking 89-62 Calf s Head, boUed 69, 60 Heart, roasted. 61 Liver, roasted 61 Calves' Brains 62 Feet 60 Tongues 61 Cutlets 61 with fine Herbs 80 Knuckle of Veal 69 LegofVeal 69 MincedVoal 60 Potted Veal 61 Shoulder of Veal 69 i French way of Dressing 60 Sweet-Breads, roasted 60 Veal Olives 61 Pie 62 to keep 69 to roast 69 Veal Obavt, how to make 78 Vbgetablb Soup 41, 42 Vbobtablks, on Dressing 61-87 Asparagus, boiled 84 Beans, boiled 86 French or Scarlet, to cook. . 86 Beets, to prepare 84 Cabbages, boiled 83 stewed 88 Red, pickled 88 Carrots, boiled 84 Cauliflowers, to dress 83 Coldslaw, to prepare (two ways). . . 86 Cucumbers 87 Egg-Plant, to cook 86 Qreen Peas 86 PAOB VxaBTABLBS, oo Drssslnf ioorUituud). Green Vegetables, to boil 81 Mosbrooms, to dress 85 Onions to oook 64 Peas, Green, to dr«M 85 Potato-Balls 81 Potatoes, boiled 81, 82 ft-ied 82 fHed whole 62 mashed 88 mashed with Onions 82 roasted 88 Sweet, baked 88 Sweetjboiled 88 Sweet, roasted 88 Salad, to prepare . . 86 Spinach, boiled 84 Squashes, to dress 86 Succotash, to make 86 Sweet Corn, boiled 86 how to dry 86 Dried, how to cook .... 86 Tomatoes, baked. 64 Turnips, boiled 84 Vbnison, choice of 22 Vbnison, Directions for Cooking. 66, 67 Cold Venison, to stew 67 Gravy for Boast Venison 66 Hash 67 Minced Venison 67 Pasty, to prepare Venison for 66 Boasting, Method of 66 Venison Pasty 66, 67 Vknison, Haunch of, how to carve ... 80 Venison, to Keep 66 Wafebs, to make 114 Waffles, to make 114, 115 Walnut Ketchup 91, 92 Walnuts, pickled 90 Washington Cakes, to make 119 Wedding Cake 116 Welch BABsrr, to make 89 White Soup 40 Whitings, boiled 60 Wild- Fowl, to cook and carve 88, 86 Wonders, how to make 118 Woodcocks, roasted 76 Woodcocks, to cook and carve. 87 m m fgJimimr*< i * wriim0 i ^ i KU in mn M i mnitiwM iiwm! f » • ■'^'Tysf^rv^?": ■■■' ■ '*^-'''T.:^i*« ♦ * The Canadian National Series OF READING BOOKS, ILLUSTEATED. ■■•'^mI' Sanctioned by the Council of Public Instructlonri f6r Ontario. ^' No labor or expense has been spared to make these Books, in' every'respeci, in Type, Illustrations, Papt r and Binding, the best Reading Books that have ever been published in Oanada. PRICES THE VERY LOWEST. Ordens solicited. Tbrtmto, Jan.. 1858. Adam MZLLSB, Publisher^ ■* mtm