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Les diagrammes suivants illustrent la mithode. 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I 1.25 1^ II 2.5 1^ IIIM ■uuu 2.2 2.0 1.8 1.4 1.6 ^ APPLIED IIVMGE Inc =?^ 1653 East Moin Street rj= Rochester, New York 14609 USA SS: (716) 482 - 0300 - Phone = (716) 288 - 5989 - Fax J .« WARWICK'S . EVERYDAY COOKERY. CONTAIN) NO ONE THOUSAND EIGHT HUNDRED AND FIFTY-EIGHT DISTINCT RECEIPTS. COMPILED AND EDITED BY MARY JEWRY, AUTHOR OF "WARNE'S MODEL COOKERY," AND " WARNE'S COOKERY BOOK FOR THE MILLION." IVITH ORIGINAL ILLUSTRATIONS PRINTED IN COLOURS. TORONTO : V;. WARWICK. \i ^T^T^O J i PREFACE. (Tiie receipts In the " pA'cry-day Cookery Book " are chiefly intended for persons of moderate income ; though amongst them will be found [some few which are expensive and elaborate. ■ The instructions in cookery are given in very full detail for the con- Ivenience of inexperienced housekeepers and cooks. For the same [reason the nearest possible approximation to the time required for cooking the various dishes has bt^jn given; while the coloured plates I will educate the eye of the cook, and en'^ble her to judge how her preparations should look. Thai the book may answer the purpose for which it is intended is the earnest hope of the Editor. *\ pi 1 ^0( Ca Br Fii So Sa Fo Be Ml V_ 'H CONTENTS. ►AGE ' The misiress of .a family .... 1 1 allowance of food for one person weekly * How to market 3 To choose poultry and game ... 8 | To choose fish 8 j To choose eggs 8 [ ffo choose vegetables 91 To choose apples 9 | store room 9 j Leeplng accounts lo )rdering dinner 1 1 !];ook's calendar 13 iKitchen utensils 17 IPlain directions for — Boiling 30 Boning 32 Braising 33 Broiling 31 Frying 32 Glazing . 32 Larding 32 Roasting :J9 Sauteing 33 Steaming 34 Stewing 31 34 35 42 51 77 91 99 104 |A vocabulary of cooking terms . . [Carving iBread, and breakfast dishes . . . iFish . . . . ISoups ... [Sauces and gravies ForcemeatSjgarnishing, flavouring, ACE Lamb . • • « 120 Veal 123 Pork 123 Venison J34 roullry 135 Made dishes :uid entrees .... 149 Curries and Indian dishes .... 160 Mea*^^ pies and i)Uudings .... 163 Veg. tables — vegetable purees, salads, and saiad mixtures 171 Curing bacon, hams, &c, .... 1S8 Potting, collaring, &c iSS To make pastes and pastry . . .196 Mincemeat for miiicepies .... 205 Baked and boiled puddings . . . 206 Pancakes and fritters 239 Flummery, blancmange, syllabubs, &c. 244 Souflk's and omelets 249 Creams 253 Jellies and sweet dishes .... 260 .Second course dishes, relishes, &c. . 273 Ices 276 Biscuits and cakes 278 Dessert dishes 298 Preserves and pickles 301 Butter and cheese 3^8 Wines, syrups, punch, cups, and brewing 322 Cooking for the sick 329 Luncheons, dinners, &c 334 Useful receipts for housekeepers and servants 343 Duties of household servants" . . . 346 Servants' characters 356 Index 3S7 ,, Tin f sma ' her jj ness '] alw£ J fe\V£ V the 1 1 who lwer< I then Inatu G lof d the ' [wife A I whi( A lord€ veni the: of V a be for ( be ; othe dail; boui mist Elac oq] SI [ever I qua: jdela [up t isure SI [brin land her I ther mea WARNE'S EVERY-DAY COOKERY. THE MISTRESS OF A FAF^^LY. TllF. mistress of a family commands daily a small realm of which she is queen. Let her rule with justice, meekness, and quiet- ness. The most self-governed person will always govern best, and we should have fewer bad servants if they were all under the firm and patient training of an employer who understood what their duties really were, ?.nd required the best fulfilment of them, compatible with the frailty of human nature. Good temper, patience, and a knowledge of domestic matters, come first therefore in the list of requirements for a model house- wife. After these, we shall name early rising, which is very important. A lady will find it best to give her servants orders for the day, before breakfast, if con- venient, and, to do this well, she must visit the larder herself early that she may judge of what is required. Her cook should have a book-slate and pencil, and enter the orders for dinner on one leaf of it, that there may be no mistakes made in them. On the other leaf she should be ordered to enter daily the amount of milk, bread, &c., bought on the previous day, which the mistWs sliould then transfer to her common- place book, to be entered in the account- book at the end of the week. She should pay all her bills, if possible, every week. If some few remain to be paid quarterly, she should not on that account delay to examine them weekly, and to make up the week's accounts. She will then be sure of her exper.diture. She must take care that the butcher always brings a ticket of weight with the meat ; and have those weight tickets brought to her weekly in order that she may compare them with the entries in her book. All meat brought into the house should be Wcif^licd to iSc'.: ii the Uckct i3 coiTcct, and for this purpose a pair of scales should be kept in the kitchen ; groceries, &c., should also be tested as to weight on receipt of them. She should ascertain the price of every article of food in her neighbourhood ; as prices differ with localities, and that which might be economical food in one place is frequently the reverse in another. In order to learn the prices, she must not disdain to market for herself, if she is her own house- keeper. She will thus be able by personal observation to learn which are the best shops for different articles, and what arc the fair rates of payment for them. It is also essential that a housekeeper should know the average weekly consumption for food of each person in an ordinary fiiniily, that she may be able to check waste and provide provisions for any period .she may desire. For this purpose we subjoin a list of the usual allowances, which will of course vary very much from differing circumstances ; but it will give a general idea on the subject, which personal experience will modify :— Food for one Person Weekly. Tea, two ounces. Coffee, a quarter of a pound (if for break- fast only). Cocoa paste, a quarter of a pound, for breakfasts. Sugar, half a pound. Cheese, half a pound. Butter, half a pound. Milk, one quart ; varying with the taste of the fixmily. Bread, eight pounds for a woman, si.xtecn pounds for a man or boy. Meat, six pounds. Beer, one gallon for a woman, seven quarts for a man. PottUocs, three and a half pounds. Hint:i to Housekeepers. J ?? I i;. Of course this estimate of quantities must be moditicd greatly by the habits and tastes of the nimily, and by the fact of residence euner in tlie town or country. A large supply of vegetables, fish, or puddmgs will greatly reduce the scale of "H'at ; and making tea and coffee for num- < l>ers will reduce the amount of those articles. ' VVe merely give this general ?dea of quantity to guide, ma measure, the inexperienced ^^i ^Y^^'^o^'dhave been thankful lOr such knowledge ourselves, us without it one invariably buys more than is actually needed for the consiuiiption of the houst hold. With regard to meat, an allowance must be made for its waste in cooking (of which a table is given in this work), and also f,,r the weight of bone found in every joint v te])t buttock of beef. Having advanced thus far in our know- ledge of housekeeping, the nc.\t step is how ^ "" '^ ="«"«' "v"-" B«chcr into ,„o f^ii:;;^;;;]-;:;!!;;;:^- 1. Sirloin. 2. Top.oraitch-bone 3. Rump, 4. Battouk, or round, 5- Mouii buttock. 6. Veiny piece 7- Thick flank. 8, Thin flank, 9. Leg. 10. rorcrib(5rib.-). 11. Middle rib (4 ribs). 12. Chuck rib (3 ribs). 13- KiJiuuidcr, or ieg-of- mutton piece, 14- Brisket. IS- Clod. 16. Sticking'. 17. Shin. i8. Ciieeks or II wad. mmmmoM ys nioio than is actually nsuiiiption of the house. meat, an allowance must ste in cooking (of which this work), and also fur found in every joint, ex. if. d thus llir in our know. nug, the next step is how Hints to Housekeepers. HOW TO MARKET. Wc advise our lady housekeepers to narket for themselves ; but as some skill is [^quired in a purchaser (if this duty is to be licriormcd to advantage), we will endeavour io give directions by which aiexi)erienced liouscwives may be enabled to ciioosc good Eirticlcs. r'irst in the list comes butcher's meat ; of which beef is considered the best by the generality of English people. An ox sliould be ke|)t five or six years before it is killed ; it is then in its jM-iine. Ox-bccf is the best. It is a fine grained meat ; the lean of a bri,i;ht red colour, intermingled wuh grams of f.it, when it is well fed and good. Tiie fat should be white, not yellow, and the A CALF is cut into the following joints ; — Loin, best end. Loin, chump end. Fillet. Hind knuckle. 5. Fore knuckla. 6. Neck, best end. 7. Xeck, scrag end. 8. Blade bone. y. r^reasf, best end. 10. Rreast, bris ket end, 11. Head. 1—2 J ). i ! 1, Ilmfs to Housekeepers. suet also white and firm. Beef should never be lean ; it is tough and bad unless there is a good quantity of fat. Hcifer-becf is paler thnn ox-beef, and closer grained ; the fat wiiiter, and the bones, of course, smaller. Bull-beef is only described to be avoided. It is dark-coloured and coarse-grained ; has very little fat, and a strong meaty smell about ii. Of these joints choose the rib or sirloin, for roasting. If you purchase ribs of beef, let them be the middle ribs. You may have one, two, three, or four ribs, as you will ; but one rib is too thin to be economical, as I it dries up in cooking. If, however, your ■ family l)e sm;ill, a single rib. with the bones taken out, rolled nnd stuffed, will make a nice little roast. If you buy a sirloin, tak: care to have it cut from the chump end wiiich hns a good under cut or fillet, a then, in addition to a roast joint, you w;,: have another dish— /'.('., fiUds-dc-banf, oiv , of the best dishes I'vcr served. i The rump is preferred to the sirloin by A SHEEP is thus divided :— r. Leg. I 4. Neck, best end. 2. Chump end of Ijin. [ 5. Neck, scrag end. 3. Best end of loin. : 6. Shoulder. 7. Breast. A saddle is the two loins undivided. A chine is the two sides of the neck uft divided. '^;i-i^iiti''.^^if«liSiB',-, >;-^.-^. )r four ribs, as you will; thin to be economical, as olcing. If, however, your , single rib. with the hones and stuffed, will make a If yon buy a sirloin, take ;ut' from the chump end, d under cut or fillet, as to a roast joint, you wil! —/'.('., fiUcts-dc-banf, ono ever served. ireferrcd to the siiloia by ■■if..... 1/ If Nil: II! ^^. ■ rf^' I,,, . :\^ 0' ) '. ,(■ ' ■m W Hints to Housekeepers. 5 fepicnres ; but it is too large to serve whole. fi. sufficiently large joint is cut from the bhump end to roast. I-'or the servants' hall, or as a dinner for a large family where economy is essential, ;]ic buttock of beef is e.xcellent, and very Jirufitable. It is cheaper than the other roasting portions of the ox, has no bones, ^nd affords quantities of rich gravy. But It should be hung for sometime until quite lender. The round, aitch-bone, and silver- Bide are u.sually salted and boiled. The iieck is used for making souji or gravy— ask Mor it as " gravy beef ;" the thin tlank is the fcart to be collared. A "rumpsteak" is to :^be ordered for frying, &c. A "beefsteak" idoes for stewing, pudilings, pies, &c. The 'inferior and cheaper pai ts of beef make ex- cellent bonilli—^. dish for which you will find directions in the body of the book. Vkal should be small and pink, and the kidney well covered with fat. The calf shoukl not be older than eight or ten weeks when it is killed, or the llesh will be coarse. If veal is large it should be cheaper, as it is less delicate. The flesh should be dry, closely grained, ;inil pinky ; if it is moist and clammy it is stale, and not fit for cook- ing. 'I he fillet, loin, shoulder, and best end of the neck, are the roasting joints. The breast is sometinies roastod in very small f.imilies, but it is usually stewed, as is also the knuckle ; or the knuckle may be boiled, and serveil with parsley and butter. .\ calf's head is a delicacy. Calf's feet are 3 two loins undivided, two sides of the neck uai I. Leg. I 2. Loin. I 3. Shoulder. | 4. Breast. 3. 4) 5> together, Fore-quarter. 5. Ribs. Hints to Honseheepcri. I t I' I JF ^1 also vahiable boiled, stewed, or used for jelly. Veal, makes the best stock for rich soups and gravies. It is a most useful meat for made dishes of all kinds, on account of its delicate flavour. Mutton.— Wether mutton is the best. It may be known by its having a knob of fat on the upper part of the lel,^ It should be c'ark-coloured, and have plenty of fat. The colour is important, as it is a jiroof of age, and the older mutton is the better it is. It should, properly, be the flesh of a sheep four or five years old, to be in perfection, but such meat is rarely to be bouglit at a butcher's ; one tastes it only at the iiouses of coimtry gentlemen who kill their own animals. All the joints of a sheep may be roasted. The saddle is the best. The haimch is ne.xt l)est to the .saddle ; it is the leg and loin un- divided. The leg and neck are frequently boiled. The leg and loin, separated, are the best joints after the haunch. Chops are cut from the loin ; cutlets from the thick end of the loin, best end of the neck, or middle of the leg. The leg is soiuctimcs cured and smoked as a ham. The breast of mutton is often salted and boiled. The scrag end of mutton is very good stewed with rice. Lamd should be small ; of a pale-coloured A DEER is cut up in four portions. 1. Haunch. 2, Neck. 3. Shoulder, 4. Breast. >4tt«i« Hints to Houschccpcrs. en who kill (heir own siicpp may he roasted. 5t. The hatinch is next t is the Icijr nnd loin iin- md neck are frequently id loin, separated, are he haunch. Chops are itlets from the thick end of the neck, or middle is sometimes cured and rhe breast of nmtton is led. The scrag end of stewed with rice, iiall ; of a pale-coloured 1 1 1 i I ; I ,1,1 1 S ■,■""" ■ I I red, and fat. Lamb is generally roasted. The leg of "house-lamb" (which is in [season just before Christmas), is sometimes [boiled and served with white sauce. Vknison is not very often bought, but I when it is you can tell iis to its being "high" or not, by running a skewer iiuo the shoiildor, and observing tiie scent on it when witii- I drawn. The fat should be thick and clean. If the cleft of the haimch is smooth and j close, the animal is young. Pork. — Buy pork of a respectable [ butcher ; or get it from some place w liere you know it has been carefully fed ; from a dairy farm is tlie best place, or from a miller's, or even from some country neigh- bour, as diseased or bad pork is very dan- gerous food. The fat of jiork should be firm, and the lean white, and fuiely grained. Tlie rind or skin thin and smooth. If tlie flesh feels clammy to the touch, the pork is bad. If the fat has kernels in it, the pig has been measly, and the meat should not he eaten. Pork should he perfectly hweet to be good, therefore do not liang it long. liAcoN. — If bacon is rood the rind is The PIG is divided thus :- 1. Spare rib. 2. Hand. Belly. Fore loin. 5. Hind loin. 6. Leg. s Hints to Housekeepers. I' thin, the fat firm and pinkisli, the lean tender and adlierinij to tlic bone. Rusty bacon has yellow strt-aks in it. Hams arc tried by sticking a knife or skewer into them up to the knuckle ; if when drawn out it has a nice smell, the ham is good. A bad scent will be perceived if it is tainted. The roasting joints of pork are the spare rib, loin, and leg ; the other joints are salted ; the leg may also be cured and boiled. 'I'he sides or flitches are made into bacon. The leg makes a ham. Meat should be wiped with a dry, clean cloth as soon as it comes from the butcher's ; flyblows should be cut out, and in loins, the long pipe that runs by the bone bhould be taken out, as it soon taints ; the kernels also should be removed from beef. Never receive bniisedjomis. If you wish to keep your meat hanging longer than ordinary, dredge it well with pepper. Powdered charcoal dusted over it will also prevent its tainting, nay, will absolutely remove the taint from meat already gone. We have seen a pair of fowls quite green from un- avoidably long keeping, made fresh and sweet as ever by being sprinkled with pow- dered charcoal for an hour before dressing. In hot summers it is very advisable to keep a. lump of charcoal in the larder. Meat becomes more digestible and tender by hanging, but lamb and veal cannot be kept so well as beef and mutton. Remember that the best, and therefore the dearest joints are the most economical in the end, because they contain more solid meat than the others ; but viiry large joints are not economical for a small family ; nor are they as wholesome as our old-fashioned English prejudices once deemed them. Poultry and Game, to Choose. Turkey. — The cock bird, when young, has a smooth black leg with a short spur. The eyes are bright and full, and the feet supple, when fresh ; the absence of these signs denotes age and staleness ; the hen may be judged by the same rules. Fowls. — The young cock has a smooth leg and a short spur ; when fresh, the vent is close and dark. Hers, when young, have smooth legs and combs ; when old, these will be rough ; a good capon has a thick belly and large rump, a poll comb, and a swelling breast. Geese.— In young geese the feet and bills will be yellow, and free from hair. When fresh, the feet are pliable ; they are stiil when stale. Ducks may be selected by the same rules. Pigeons, when fresh, have supple feet, and the vent will be firm ; if discoloured they are stale. Plovers, when fat, have hard vents ; but like almost all other birds, may be chosen by the above rules. Uauks. — When a hare is young and fresh, the cleft in the lip is narrow, the body stiff, and the claws are smooth and sharp ; old and stale hares will be the opposite of this. Rabbits the same. In order to ascer- tain whether a hare is young or old, turn the claws sideways ; if they crack it is young. The ears also should be tender and capable of bending easily. Pakikidges.— Yellow logs and a dark bill are signs by which a young bird may be known ; a rigid vent when iresh. When this part is green the bird is stale. Pheasants may be chosen as above ; the young birds are known by the short or round spur, which in the old is long and pointed. Moor Game. — Grouse, Woodcocks, Snipes, Quails, Ortolans, &c., may be chosen by the rules above given. Choose white legged fowls for boiling, and dark for roasting. To Choose Fish. The eyes of fish, if fresh, are bright, the gills of a fine clear red, the body stiff, and the smell not unpleasant. Chloride of soda will restore fish that is not extremely fresh, but it is never so good as when it has not been kept. A turbot shou.d be thick ; the under side of a [lale yellowish white, the colour of rich cream. The salmon and the cod should have a small head, very thick shoulders, and a small tail. The flesh of the salmon should be of a bright red colour, the scales very bright. Uo not buy herrings, mackerel, or whi- tings unless quite fresh, and do not attempt to keep them even till the next day. Cod may be kept twenty-four hours. Soles the same. Eels should be bought alive. Crabs and lobsters should be heavy and very stiff : if they feel limp they are stale. They are often bought alive. Oysters, if fresh, will close forcibly on the knife when openc#. If the shell gapes in the least degree, the oyster is losing its freshness. When the hsh is dead the shell remains open. Small "natives" are the best oysters for eating ; for sauces or other culinary purposes the larger kinds are good enough. To Choose Eggs. Shake the eggs ; if they are bad they will Hints to Honsehcpers. 9 irm ; if discoloured he old is long and nttle But wc think the best plan is to put | [hem in a basin of water, and see if they he onUK-irsidcdowninit. If the eRc; turns ; SSon its end. it is bad ; if it lies oblique y. it is only not quite fresh, but may do for CSfyeftellsus that the -safest way is to hold them up to the liglit foimm- a ^ focus with your hand ; should the shell be covered with small dark spots they .ye very Soubtful." . . . "If. I'owevcr. m lookup , at them you sec no transparency m tiiL ^ sliells you may be sure they are rotten and only fit to be thrown away. 1 he most pre- rise way is to look at them by the hj;l.t of a | canille ; if quite fresh there are no spots , upon the shells, and they have a bnlliant j licht yellow tint." , , , , Eggs to be preserved for use should be I j7«7« fresh from the nest. To Choose Vegetables. Take care that they are fresh-looking and " Potatoes.- IF^ think the best arc the walnut-leaf kidney for summer and the regents for winter use. But tastes difter so much with regard to potatoes, that we can only advise buying them of the best anu most respectable dealers. To Choose Apples. In choosing apples, be guided by the wei-^ht ; the heaviest are the best, and those should always be selected which, on bemg pressed bv the thumb, yield to it with a slight ciMckling noise. Prefer large apples to small, for waste is saved in peeling and coring them. , , . _ Apples should be kept on dry straw in a dry place, and pears hung up by the stalk. The Store-Eooin. Every lady should have a small closet for her stores if she has not a regular store- room. Groceries should always be bought in quantities, if possible ; thus the turn of the scale and the weight of paper, bic, is saved. At certain seasons of the year some articles may be bought cheaper than at others. Advantage should be taken of any fall in the market. A book should be kept in the store-room to enter the date when each store is bought, and at what price. The storeroom should be very dry, and furnished with drawers, shelves, and nails with a few little nets suspended from them for hanging lemons in. It should contain also earthenware jars for sugars, and tins toi keeping tea, coffee, and biscuits. The largo or small tins in which biscuits are sold should be retained for those u<^c-?. Jams, pickles, and prcsrrvcs should be kept in the coolest part of the room or closet. Cofloo should not be bought in large qiiantitii's, because it soon loses its flavour ; unless, in- deed, it is roasted at home, which is a very economical plan for large f.imilies. It can bo boucjlit very chcai^ly uniuasted ; if pur- chased' by the twenty-eight pounds it can bo had at one shilling per pound ; and there is a ro.aster (iicculiar to Ireland) which i^ turned over the fire like a mop, that any one can use witli ease, to piepaie it whenever rcijuircd. . Loaf sugar shoukl be very white, close, heavy, and glittering ; it is economy to buy the best, as the muic refined the sugar is, the less the quantity required for swcettuir-j. Moist or brown sugar should have a crystalline, sparkling look, and should not be too powdery or sanillike. Talluw candles should be bought in l.aige quantities, if possible ; and purchased in tlie winter, as they keep best when made in cold weather. They should be kept sevoi.il months in a cool i)lace before they are used. Soap should be bought by the hundred- weight for cheapness, and kept long before it is used. It should be cut in pieces fit for use, and then put in a drawer to dry and harden slowly, without being exposed to the air ; for if it were to dry quickly it would be likely to break when used. Mottled soap is tiie most economical ; the best yellow soap melts much more rapidly in water. Soft soap for washing linen is a saving of half the quantity ; therefore it is economical, though dearer in price than liard soap. Soda, by softening the water, saves soap. Starch should be left in a warm, dry place. Sugar, sweetmeats, and salt, must all be kept very dry. ,,,,,» Rice, tapioca, sago, &c., should be kept close covered, or they will get insects in them ; it is better not to have large supplies of these articles. Buy lemons in June or July when they are freshly imported, and hang them in separate nets, for if they touch they will spoil. , , , , Onions, shallots, and garlic should be hung in ropes from a ceiling in an out-house [iiot in the store-room) ; and parsley, basil, sa^ knotted marjoram, and thyme should be . J and hung up ir= laper bags, each bag containing only one description of herb. They should be dried in the wind, and not in the sun. and when ordered in a receipt should be cautiously used, as a prepon- derance of one llavour in any seasoning spoils it. When oranges or lemons are squeezed lor ■% Mi nr%\ to Hints to HouscJ^'crpcrs. M i 1 juice, chop down thn prol, put it in smnll pots aiKJ tie it uanx- of a snuec. Some of the la-si .Tnd niost nppcti/ing WW- really not expensive, if eare- fully made, and they will oUrn vii(ric<' to ;nrn a "seia|) dinner ' intnijiute.i rahcrihd Utile i(>past. Ingenuity, care, and taste will do much to remedy the want of means. But if the wif.: h.is hot a fiist-rate cook. let her try to dress any es|u-eial dish heisdf. ("ullisated intellect will lu-lp her much nioie than shj woukl suppose in niastemg difliculties never '^veieomc b} an onlinaiy servant. It is .saiil that cooks, .ns well as i)oets, must ba to the manner born ; but we think the in^ spiratioa of affection may sui)ply the birth* right of talent, and the desire to add to home-happiness be strong enough to help the unste.adyand unpractised hand. '-Where there is a will there is a wav." If mear.s are abundant, there is no jortof excuse for an ill-kept table ; then the wife (still -sUi.iving the matter) m.iy fearlessly exert her taste .".nd vary the home fare with equal delicacy and address. She may hive her "fillcts-dcbxiir still, for they are -'a d.iinty dish to set before the queen," but she may retain the rolled flaj) on the joint, and eat boiled beef in its best form, the round or silver-side. She may vary me.it with poultry, add game to "her second couise, and should never be without good soup. Still there should be no waste ; economy should be practised for tite sake of the poor, who should be in every rich wife's thoughts. We will give a nice and economical bill of fare here for a week, for six or eight per- sons, for the wife who cai command a liberal sum for her table : — Summer. Sunday— Y\\\ rendered riv;:.! i' they used '(» fje> t them in the Pussi \">.sied, and you have the . firbt-rate dinner the .-..jsent dny are i'. nsive affairs than tl;e fashion c !" .erving -yle. But :•■ .amode S- SSt nufc of serv^^Se flowers &c. No one should attempt to g.ve c.?, h rfinners who has not means to render ?Sem nerfect'. In fact, large formal dinner parti^rshou Id not be given at all unless die Cand hostess have good means. Evn- in? oarties are all that snuuid ue c^^.n-tt- Kpeople who are not rich, and they wdl • Ducks are a second course dish at first-rate diuuers. he. in many instances, much better liked by "' A-f Jhe v.me time we would not suggest .nuh ng I ke i .hospit.-ility. A few fnends Inam riauh-^'^^ meet round the home ulXwid; probably 'twice the p easure of the reLMilar diners-out ; and the house-wiie L d taJe care that these E-^«>;e';"g;,;^;« nnde pleasant and easy by her previous Jirc She should not attem,)t atp^hmg S ond l>cr means, nor try any ^'^ i;' ,jh"= } she is not sure of making successfully. U le i'cS^eful (as she ot.ght to bOjo make IHT parlour maid wait properly. and lay t Me table nicely, even day, she will be sure ot ;! p crforn nnce of the daily routine cor- .1 nni the cuests will be spared the S? he"e'«ug han^S ro"ncl before .he .op ^d bo.to.n did, are „nco.e,ed and Ic. .hem be very nicely made or no. mar c a. all. 1 e r„in. and noullry shoidd be plain hiil «c 1 Cs "d°f .Sates ho. : salt, ^'ert, ""-^.^-"^V- ;™;'^rsa°;,s^rs;>n!,^^r§ ^-"s-f{n„^,reaS trnST,,^' lSf.rd%'n^in%n,i,.d,= c. each Side -'l^narrrle-^dly^L,; b5"^ie a| essential comforts, an' • ■• •• ' »» "ley '"^Any'tS^m'it venture to. give a ^ ditme'r party in ^modified Russian style. ^^. nntTn^pergne of flowers in the middle of ThP tTble aVrange on each side of it a seim- the table ■ arrab sweetmeats. I o'Jcrv two fruU dishes, divided by small glass nl^es containing on one side preserved ^tS s^p^n^^fif rr ¥St^o iTSi^^rSe^^eSJKre}^! -iSHIts^^s^d^- S"' in tSs^form you wiirrequire fewer. • „i„ fwn entrees or t>iae aisueb. imva im';;;ilLrbe safod-a greatobieo. when *'Thr«gffSnerj'S>».«iss«ved The Cook's CaUudar, tS juld not siiRgest A few friends round the liome the pleasure of I tlie house-wife 5c gnthciings arc by her previous ttempt anything any dishes whicli successfully. If It to be) to make icrly. and lay the he will be sure of laily routine cor- II be spared the attention, frowns, at the head of the ing catastrophes, ,e a skeleton at an advise her to have d soup, very hot ; nade dishes— two )iind before the top ^ered, and let them It made at all. 'Ihe be plain but well , water, and bread, est. The tiny six- sold now are very )etwcen every two le covered with its e by the plates of each oorner of the liddle of each side ji.' ; leaking only iti«*r, 'A.t hese are 3?.ve .. -i if they ire to give a lUtle d Russian style, i.e., ers in the middle of ich side of it a semi- its and sweetmeats, ivided by small glass one side preserved imson cheese, or any le top and bottom of 5h. When they are d poultry. The two deboard are handed re uncovered. This spreading the dessert The cloth may be uit dishes drawn for- ones placed on the ou will require fewer, , or bide dishes, and —a great object when vaiter, : d la Kusse is served "" T- .u„^ « silver or class pl.-xtcau runs thu5:-r-.thcr «) s\\""[,^^. or a handsome Unnthe ccMitre of the tal 1 or^ the nuddle r r^S as a^- ive. t'ree, with .figures or I of It, sucu as n , , - ra scd centre (Sfc ' ^7,h;. vnWme:A Round this centre are small j!;;^^.;"^Vrcserves;outside._alterna.e '!JvA bottles of sherry, and carafits oi ' v., wiUi the ir scve.al tumblers on them :£cg ass 'folding a >vine glass to each 1 ,. InMiort, thetablc is m.ule to ooH \c. &c. In each plate is a cauv, ^''Thc dishes are brought in -and i^^ace-O^on the sideboard or on a side table. The soup : ,,„,i,„i rni id. then the fish ; tlim th« " }'fut o en roes. Next the remove,. as'furS roast^^X of mutton. &c&c.. n-a Iv cuved of course, and on the pUHe. Th Lomes l^e second course. , #.. g.' je. n^^h.ck or artichokes, puddings, jellv. cream' t'ufi! &c. ; next, cheese, maccarotu. ^^SKller goes round with the wine a, usual-sherry. Champaijuc. hock. &c. Sc. ''^Stlle'^vSS-place the dessert plates. ^'''a mudi'Snumber of dishes is rrquired fnr his iy e of dinner, than were i ocdcd Se,li:.S'usualto;^;cetl^non^ ^^JlL;de:r.^rSutthe'mon.ntit should be eaten. THE COOK'S CALENDAR. MiaU r.cef IJoe venison House lamb Mutton I'ork Veal roiiUiy nud Came. Capons Cliickcns iJucks I'owls Cicese ('■rouse I ,aiks Moor Rame J';\ruit.l.i;es rUeasanls Pullets Snipes. Tame Pigeons Tuikcys, hen Widgeons U'ild ducks. Woodcocks Fislu Barbel 15vill Carp Ccd Cvabs Crayfiili ] )ace y..u yioundev* Hcninss Lamiiie^* Jaixiary. Li tig Lobsters Mussels Oysters Pcvch Pike Plaice Prawns Salmon trout Shrimps Skate Smelt Soles Sp.T s Sturgeon Thorubai'.k Turbut Forced Vegc- tiiiLs. yi-^ctalles. r.ect I'lfoc li Brussels sprout* Cabbage Cardoons Carrots Celery Chervil Colewort Cresses Endive Garlic Kale, Scotch Leeks Ixitnces Onions Potatoes Salsify Savoys Sorrel Tarragon Turnips Asparagus Cucumber Jerusalem aril cliiikes Mushrooms Fruit. Almonds A )les, «. <•■ •• . iMcnch pippm Golden pijipin CJulden rus.ict Kentish pip- pin Konpareil. Winter pear- main Pears ; Bcriiamot d'UoUaud Ton Chretien Chaumontclle Colmar Chestnuts Grapes Medlars >5uts Oranges Walnuts Meal. Bscf House Iamb Mutton Pork Veal FouUry and Citine. Especially in Reason. Fish. Haddocks Tench AVhitiug. Poultry and Ga}!'.c. Hares Winter spinach Rabbits, Capons Clnckens iJuckliuRs Fowl (wild) Green geese Hares Partridges I Pheasants Pullets I Poults Rabbits (t.tme) Snijics I'm keys Woodcocks Fisfu Barbel llrill Carp Cockles Cod Crab Crayfish Dace Eels Flounders Haddocks Herrings Lampreys Ling , Lobsters February. Mussels Oysters Perch Pike Plaice Prawn? Salmon Shrimps Sk.ttc Smelt Soles Sturgeon Tench T'h jrnback Turbot Whitins Ve^ttahlcS. Beet P.rocoll Cabbage Cardoons Carrots Celery Chervil Cresses Endive Gallic L- Lci ;s Mus-'oomt Onions Parsnips Potatoes Salsify Shallots Sorrel Spinach Tariaijoi* Turnips ■W inter savory Forced Vege- tables. Asparagus Cucumbers Jerusalem arti chokes Fruit. Apples ; . . !• rcnch pippm C;ulden i ippm Colden russet Holland pip- pin K-entish pip- pin Nonpareil V heeler's rus- set •\V inter Pear- main Pears : Bergamot de Pasipie •\\ inter Bon Chretien Chestnuts Oranges Fspecialiy in Season. Poultry. Ducklings Green geese 'iurkey i^uuits hi i ! I 'm 14 The Cook's Calendar. Meat. Pcef House Iamb I\rutton Veal PoitUry and Game. Capons Chickens iJncklings l'"ouIs Cn-iiw Kccse (jiouse Leverets ]\Ioorgame Pigeons Snipes Tame rabbits Turkeys Woodcocks Marcli. Perch Pike Pkiice Prawns Salmon Salmon trout Shrimps Skate Smells Soles Sturgeon 'Cu rlji.t 'J'ench A\'liiiing Fish. Prill Carp Cockles Cotl Conger eels Crabs iJory Tels I'lounders I^obitcrs J.iii ' ]\1 ■■■ .erel iMullet Mussels Ojstcrs I'cgvUihlcs. Artichokes (Je rusalcm) Poet P'ocoli Prussels sprouts Cabbage Cardoous Carrots Celery Chervil Cresses J'Jidivc fiarlic St-a and Scotch kale Lettuces Alushrooms Onions I'arsnips Potatoes Spinach Turnips 'i'uniip tops Foirrri Vr^c- iaii/es. Asparagus ] Joans Cucumber Ivluibarb Fruit. Apples : J'Vcnch pippin (Joldon russet Holland pi]). pin John apple Kentish pip. pin Nor.pareil Norfolk biffin AV'heeler's rus. set Pears : Pergamot ' Chaumontelle St. "vlartial I ^^ inter JJon | Chretien ! Chestnuts Oranges I 'P&».r%. colli. J!on Chr('tien Carmelite St, Martial A few straw, berries (if early). U alnuts Forced Fruit, Apricots Cherries Strawberries Fsjiecially ill Season. Grass Iamb i Crabs Lobsters Prawns Salmon Skate 'i'ench Asparagus Cucumbers Forced Fruit. Strawberries Es/cciaUy in Season. Fish. ^fackcrel Mullet Meat. Pcef Grass Iamb House land- Mutton Pork Veal Ponllry and Game. Chickens J^ucklings Fowh (Ire n geese Leverets Pigeons J'ullets Pabbils \Vood pigeons Meat. Poof Oiass lamb J '(rase iamb i^l niton I'ork Veal Poultry and Game. Chickens Ducklings Powls Green geese Leverets Pi u eons I'uliets 'v'l obits 'I'nr.ccy poulls ^Vood pigeons Fish, Brill Carp Chub C'ockles Cod Con^tr eel Crabs ApriL Dory Lels I''lounders IlaliUit Henings Lobsters Ling Mackerel Mulkts l^Iussels Oysters I'erch Pike Plaice Salmon Shrimps Skate Smelts Soles Sturgeon Tench I'rout 'i'\;rbot Wliitings Vegetables. As]]aiagus lieans ]:irocoli Chervil Cucumbers Lndive I''ennel I'Ottuce Onions Parsley Peas Radishes Phubarb Sea kale Sorrel Spinach Small salad Turnips 'I'urnip tops Fruit, Apples : tiolden russet John apple. Nonpareil Whcelcr'arus- sct Nuts Oranges Pe.irs : L'ergainot ! Fish. Prill I Carp I Chub I Cod I Conger eels i CrayiiL^h ' JJace D(jries Eels I'lounders Gurnet Haddocks Halibut rrings l^nig Lobiters Meat. Pecf Grass lamb House lamb Mm ton \eal Pork Poultry and Game. Chickens Hiicklings Fowls (Jreen geese Leverets Pigeons Plovers Pullets Kabbiis Turkey faults May. ^rackerel Mullet Perch Pike Plaice I'rawns Salmon Shrimps Skate Smells Soles Sturgeon Tench Trout 'i'urbot AVhitings JiXetai^es. Artichokes Asparagus Pcans, kiducy Cabb.age Carrots Ca'.dilluwcrs Chervil Cucumbers Lettuce Onions I'eas Potatoes, ne.v Padishes Phuliarb Salad of all kiiids Seakalc Sorrel S|)inach Turnips June. Wlicatears Wood pigeons Fish. Carp Cod Conger eels Crabs Crayfish Dae- Dory Eels Flounders Gurnets Haddocli Herrings Lobsters Mackerel Midlet j'eich i'ikc Forced I'e^e- tallies- Artichokes Asjiaragus Kidney beans Fruit. Apples : Golden russet John apple Jday duke ^\ inter russet Cherries Currants Gooseberries JMclons Pears : L'Amozette Scarlet Stra\v<. berry Winter green Forced Fruits Apricots Cherries Nutme.g- I'eacl.es Straw bjnies Especially It. Season. Crabs Lobster Prawns S;dnion bkalc Plaice {'lawns i^obbter JSahnon trout .Skate Smelts Soles ISturgeon Tench Trout Turbot ^yiiitebalt ^Vhi.ings Vegetables. Artichokes Asparagus Peans ; French Kidiiey ^^ uidsor The Cook's Calendar 15 -1011 russet n npple .' duke iter russet es Its _ Jerries ijozotte Straws r ■ green ^ Fruit, s s cs nies lOU. out Vf. JXiXie—cotiinued. Cabbascs Cflirots Caulitlowers Clieivil Cucumbers ICiuUve Leeks Lettuces Onions rar.slcy I'eas Potatoes, new Kadlsbcs SalaJs Siiinach Turnips Vegetable mar- row /■rait. Apples : ]ohn apple Golden russet Apples, coui. Stone pippin Clierries : Kigaroon lUackhcart Duke Currants (jooseborrlcs Melons I'ears : \V inter green Strawberries August. Forced Fruit. Grapes Nectarine I'eachcs Pines Herbs for Dry . Durnet Meat. reef Luck venison Grass lamb Mutton Veal Fonltry and Game. Chickens ])i.cks Fowls Green geese Leverets Pigeons Plovers Tame rabbitr, Turkey poults Wiieaiears Wild rabbits Fisk. Parbel Bill Carp Cod Conger eels Crabs Crayfish Dace Dory Eels I'lounders Gurnet Haddocks Herrings l.ing Lobsters Mackerel Mullet Pcrcii ril:c July. I'hilce Salmon Skate Soles Tench 'I'hornback Trout l^'geinbhs. Artichokes Asparagus Lcansot'allkind Carrots Caulillowers Celery Chervil Cucumbers iMidive Lettuces jylushrooms Peas I'otatoes 11: 1 dishes Salad Salsify Sorrel Spinach Turnips Fruit. Apples Codling Jenneting Margaret Summer pear main Summer pip- pin Apricots Cherries Currants Damsons Gooseberries Mint Orange Thyme. Tarragon * For PiMiiis. Garlic Esf.-ciiii'y in Season. Grass lamb Crabs Lobsters I'rawns Salnuiii Salmon trout Skate . Whitulialt Vegetable mar row Melons Nectarines Peaches Pears ; - Catherine (ucen Chisel largonclle "Musk Oranges I'incapples J 'I urns s Raspberries Strawberries For Pic/:li>i:r. French beans Ued cabbage C!aulillowcrs G:irlic Gherkins l^asturtiums Onions For Drying. Knotted Marjo- ram Mushrooms Winter Savory Especially in Srason. Crass lamb Crabs ■-Dace J,ij|ihtcrs Mackerel Prawns Chickens Green geese Plovers AVild pigeons Damsons Meat. Peef P.uck venison Grass lamb Muiton Veal J\>:.l/ry and Came. Chickens Ducks Fowls Cireen geese (i rouse Leverets Mi.>or game Pigeons Plovers Rabbits Turkeys Turkey p.niilts Whcal'cais Wild ducks Wild pigeons Wild rabbits Fisli. P.arbel Ihill Carp Cod Conger eel , Crabs 1 Crayfish I Dace Eels I Flounders I Gurnets j Haddocks 1 Herrings I Lobsters I Mackerel I Mullet Oysters Perch Pike Phiice Salmon Skate Soles 'I'er.ch 'I'urhot AVliiiinc i)Ieat. Peer Piuck venison Muitoa Pork Veal I 'egctahles. Artichokes Leans of all kinds Carri)ls Caulillowers Ce'.ery Cucumber I'huiivc Leeks Lettuces Mu-!irooms Onions I'eas Potatoes Padislies Salads of all kinds Salsify Scarlet runners Shallots Spinach Turnips Fruit. Apples Codling Summer pip- pin Cherries Currants Hamsous figs Filberts SeptemlDcr. Turkeys 'i'urkcy poults ■\V lieali.:;n-s \Vild ducks Wild pigeons >Yild rabbits riooseherrles Crajies Melons Mulberries Nectarines Peaches Pcais : - Jargonolle Sunnii.n' Pum Cliri'lien Windsor Plums : — (Jreengagcs Orleans Kaspbcnics Aliiiue Straw- bcules Jii FouUry and Game. Chickens Ducks Fowls Green geese Grouse Hares Larks Leverets Moor g;.me Panridi,es Pigeons Plovers Kabbils Teal Fish. P.arliel Prill Carp Cockles Cod Conger eels Crabs JJace I'.els Flounders (jurnets Haddock Hake Herrings Lobsters /•>;- Drying- Sage Thyme For richlin«. Ked cabbage Caj-isicums Clullies 'I'omatocs AVahuits Fsjicaally in Season. Dace Mackerel Perch Pike Prawns Turbol Grouse, from the i2ih inst. rigs Filberts Mulberries Greengages Mullet Mussels Oysters Peich Pike Plaice I'rawns Shrimps Soles Tench Turbot Whitings Vegetables. Artichokes Jerusalem ditto Leans ; French and Scarlet Cabbages Carrots Cauliflowers Celery Cucumbers m i6 The Cook's Calendar. j :; i Endive Leeks Lettuces Miislirooms Onions Parsnips Peas Potatoes Raciishe* Salad Shallots Turnips Fruit. September- Continued. Morella cherriesQuinces iJamsons A\alnuts Figs Filberts Especially in Grapes ;— o Wnscadine '^"'^''"• Frontignac Dace Red and blackOysters Hamburgh Perch Malmsey Tike Hazel nuts Grouse Medlars Hares Peaches Moor game Pears :— Partridges '>Vr-- r. .„ i^'^rgamot ^Vild ducks u lute Laville Lrown beurrd Grapes Pcarmani Pineapples Pineapples Golden rcnnctPlums October. Dory Eels Gudgeon Haddocks Hake JIalibut Herrings Lobsters Mussels Oysters Perch Pike Prawns Salmon trout Shrimps Smelts Soles Tench Turbot AVhiting Vegetahhs. Artichokes ITares Larks Moor game Partridges Pheasants Pigeons Rabbits Snipes T, ,1 Turkeys Wheatears Widgeon Wild ducks Woodcocks Apples :— Meat. Eeef Doe venison JI utton Pork Veal Poultry attd Came. Chickens Dotterels Ducks Fowls Green geese Grouse ILires Larks Moor game Partridges Pheasants Pigeons Rabbits Snipes Teal Turkeys "\Vheatears AVidgeon '>\ ild ducks t> pigeons ., rabbits Woodcocks Fish, Barbel Prill Carp Cockles Cod Conger eels Crabs Dace Jerusalem ditto ^"" ..■'■''' Fruit. Almonds Apples :— Pearinain Golden pippin Golden rennet Royal russet Black and white Ijullace Damsons I'igs, late Gilberts (i rapes Hazel nuts IVledlars Old Newington peaches October peaches Pears : — Pergamot Peurrc Chaumontellc Bon Cluciicn Fish. Barbel Brill Carp Cockles Cod Crab Dace Dory Eels Gudgeon Gurnets Haddock Hake "alibut Herrings Ling Lobsters Mussels Oysters Perch Pike Plaice Prawns Brocoli Cabbages Caulidower Celery Endive Leeks Onions Parsnips Peas Potatoes Radishes Salad Savoys Shallots Tomatoes Trunies Turnips .Winter Spinach Sars Quinces Services Walnuts Especially in Season. Hake John Dorv Pike Pheasants Partridges '\Vidgeoa Brocoli Tomatoes Truffles Hazel nuts Grapes Meat. Beef Doe venison H(Mf,e lamb Muitoa November. Pork \'cal Poullry ami ( ra tne. Chickens Dotterels Ducks Fowls (jecse Grouse Meat, Beef Doe venison House lamb IMuttou Pork Veal Ponltyy and Came. Capons Chickens Dotterel Ducks Fowls Geese Grouse Guinea fowl Hares Larks Moor game Partridges Peafowl Pheasants Pig-Jons Kabbits Snipes 'I'enI 'I'urkeys \MieatQars Salmon Shrimps Skate Smelts Soles Sprats Tench Turbot AV'hitin^ Apples : Golden pippin Holland do. Kentish do. Nonpareil Winter pear. main W'heelcr's rus- set Bullaces Chestnuts ^'cgetahles. v^uesmuts Artichokes (Je- S''^^?* rusalemi l'^^^' nuts rusalem) Brocoli Cabbages Chard Beets Cardoons Carrots Celery Chervil Cole wort Endive Herbs of all kinds Leeks Lettuces Onions Parsnips Potatoes Salad Savoys Shallots Tomatoes 'I'uriiips Medlars Pears : Bergamot Berry de Chaumon- telle Col mar Spanish Bon Chretien Services Walnuts Especially in Season. Dace Dory Hake Pike Sprats Geese Grouse Hares Winter Spinach J,'^.''" bnipes Fruit. '•leal Ai„ , ^^oodcocks Almonds Chestnuts December. Widgeon Wild ducks Woodcocks Fish. Barbel Brill Carp Cockles Cod Crabs Dory Eels Gudgeon Gurnets Haddocks Hake Halibut Soles Sprats Sturgeon Tench Turbot Whiting Herrings Lina Lobsters Mussels Oysters Perch Pike Plaice Salmon Shrimps Skate Smelts Vegetalles. Artichokes (Je- rusalem) Beets Brocoli, white and purple Cabbages Cardoons Carrots Celery Endive Forced gus Herbs Leeks Onions Potatoes Scorzonera Shallots Spinach (winter) 1 rurtles Turnips Aspara- Kitchen Utensils. n Fruit. Apples cont. Mcdlnrs Almonds Winter pear- Ihuel nuts Apples : main Oranges Golden pippin Golden russet Pears : Nonpaicil Chestnuts Dergamot Pears cont. Ef/^ecuilly in Skate licnrri' d'hiver Season. 'J'urbot Ci>lniar Cod Holland Dory Si. Ocinjains Hak-; Walnuts Lin£ Capons Giuneafoul Pcafow 1 Turkey KITCHEN UTENSILS. The younofand inexperienced housekeeper will, we believe, be glad of some gnidnnce in the selection of the utensils needed in her kitchen, so that she may not be at the nieicy of those who desire more than is really re- quired, or who are ignorant of the necessity i:nd use of many articles of the first import- ance in the art. With a view to helping our readers to decide in this matter for them- selves, we offer them here three lists of the articles absolutely essential in the kitchen. The first list is for a first-rate kitchen, the second for a medium one, the third for the cottage home. Of course any one of the three lists may be added to, as required ; but they will be a guide in the matter as thev now stand. ^Todern science has greatly aided the cook in the implements of her art, and in order to be able to recommend the newest and best cooking utensils we have solicited and received the aid of some of the first manufacturing and furnishing ironmongers in London. The more expensive list will seldom be required by persons of moderate income, but they may select from it with profit some one or two articles, such as the Bain Marie pan. Saute pan, &c., which will add immensely to the cook's resources, and enable her to keep her dinner hot, or perform certain deli- cate culinnry performances much more cer- tainly than she could w thout them. We believe that the subject is worthy oft! i',- housekeeper's attention, as, though sonu- cooks are so ingenious and fertile in cxp. - dients that they will malve few utensils suffiec. still there are others who would wzll fullil the duties of their position if supplied witli all the mechanical aids tliey have a -ight to expect, but who fail utterly without them ; and it is surely unfair to expect a cook to prepare a good dinner without allowing her the needful implements. Some of the recent inventions, as Carson's Patent Salting Apjiaratus, Kent's Patent Soup Strainer, and the Patent Mincing Ma- chine, will be found to afford an immense saving of labour and time ; while the worst cook amongst "general servants" can scarcely achieve the feat of spoiling the joint, if it be cooked in Captain Warren's Every- body's Pot. W^e have not given an engraving of every separate article named in the lists ; some few are too well known to require illustration. All that are new or least known inordinary kit- chens have been presented to the eye pic- torially as well as verbally, and will, we hope, suffice for the full infonuation of the inex- perienced housekeeper. Kitchen Utensils absolutely reciuired by a good Cook. Set of 6 wrought-iron sauce- pans. 1 wrought-iron stock-pot. 1 Bain-marie pan. I wrought-iron teakettle. 1 oval boiler. I digester, i saucepan di- gester, I stewpan digester. 6 enamelled stewpans. I Saut^ pan, i French do. I potato steamer. I salamander and stand. I oval frying pan. I round do. I fluted gridiron. I bachcior'a frying-pan. 1 omelet pan. I omelet souffle pan. I braising pan. 1 preserving pan and spoon. I flour dredger. I sugar do. I brass bottle jack. 1 dripping pan and stand. I basting ladle. I wooden meat screen. 1 coflee mill. I meat chopper. Meat saw. I colander. Pestle and mortar. s gravy straiuers. 1 bread grater, 2 sets of skewers. I fish slice. I ^zz slice and ladle. I pair of steak tongs. I egg whisk. I beef fork. I French cook's knife. I steak beater. Fish kettle. Mackerel saucepan. Turbot kettle. Salmon and jack kettle. 1 pair of fish scissors. Double hanging gridiron. Sliding toastei and trivet. •ii I8 Kitchen Utensils. I Toastin.n- fork. Carson's patent salting ap- paratus. Kent's patent soup strainer, Mineing niaeliine. Weighing niaeliinc. S]:)ice bo.x. Herb stand. Box of paste cutters. 12 patty pans. 3 tart pans. 3 Dariol moulds. Marble slab for making paste. I vcgetaljle cutter, or " ihe Rolling pin— American, uitli I'lencli vegetable cutter." revolving handle 1 paste jigger. " Piston" freezing machine, 1 cheese toaster. 3 larding pins. 2 cook's knives. I mushroom mould. I star fritter mould. I scroll fritter mould. 1 veL;etablc mould. 3 pudding moulds. 6 jelly moulds. 3 cake moulds. 2 w oodcn spoons, and mashed ]K)tato fork. Ice closet. Sugar spinners. Sugar moulds. The cost of the alovc xoctild l>c jQ^Z los. 1 teakettle. I toasting fork, I bread grater. I wooden meat screen and bottle jack. I dripping ]ian and stand. I nieat chopper. I colander. 3 block-tin saucepans. 5 iron saucepans. I do. and steamer. 1 large boiling pot. 4 enamelled stewpans. Medium Set. 1 biUter saucepan. I stock ])ot. 1 fish and Qgg slice. 2 ii.ih kettles. 1 flour dredge, and pcjiper and salt do. 2 frying-]-ans. I omelet pan. 1 double hanging grid'ron. 1 salamander. 2 sets of skewers. 1 pair of steak tong?. I bo.x of larding pins. 2 pudding moulds. 2 jelly do. I lolling pin. I jiaste board. 1 ixiste jigger. 12 patty pans. 2 tart pans. I pan for Yorkshire pudding. Warren's Everybody's Cock- ing pot. Warren's Everybodj's curry ]")Ot. I spice box. The cost of the above would be £io 15^. Slack's patent digester, 1 teakettle. I toasting fork. I bread grater. I tin meat screen and bottle jack. I set of skewers. I meat chopper. I block tin butter saucepan. Small Cottage Set. 1 colander. 2 iron saucepans, 2 iron stewpans. I enamelled saucepan, 1 iron boiling pot. 1 fish slice. 1 fish kettle. 1 flour dredge. 2 frying pans. 1 gridiron (hanging). Salt and pepper dredgers. I rolling pin. I pasteboard. 12 patty pans. I pan for Yorkshire pudding. I pair of scales. 1 spice box. The cost of the above would be f^\ ^s. Saucepan. Braising-pan. Stewpan. s, and mashed Kitchen Utensils. 10 Saucepans of sevcrnl sizes are required for ' moment she has ceased using one she should every kitchen. The cook should he careful I pour boiling water into it to wash it, and she to keep them always clean and fresh. The I should never put one away dirty. Preser\'ing Pan, for mafting jams, jellies, niannaludcs, Sac. Rain-mnrio Pan and Pots, for keeping sauces and entrees hot, &c. Stock-potj Braising /'»H?:eiiflte^ 20 Kitchen Uicusils. Salmon or Jack Kculc. Turbot Kettle. Fish Kettle. Saucepan, with loose ICarthcn Lining, for boiling milk, cus- tards, &c., without burning. , Saucepan, with Lip, for melted butter, gravy, &c. Bottle Jack and Screen, for roastinfj without a spit and wooden screen."' Double Hanging Gridiron. Dripping-pan and Ladle. Toaster and Trivet. ^ Wire bdskef, for frying Meat Chopper, for chopping Gravy Strainer. vcK;cuibles. and disjointmg bones. Kitchen Uiensih, 21 ^i^^sc^.s:^x^^^^^^^^ Captain Warren's Everybody's Cooking Pot. This new r melted c. ■ and ndmiinblp utensil we have tested oiu- Pflves, and can warnily re- connnend to the horsekceper. IMeat is cooked in it by moans of /icat only, witliout Vn-ins louelied by any h(|ui(i, save its own juiees, or cvm wetted by pteani. Tlie joint is pnt, loitli- out rMter, into the ///A'frsaiiee- pan, li. Tins is put over the lower saneiixm, A, whieh is filled with boihns water, the steam from whieh aseeiids round the sides of the inner iwt and passes into the //(/, which is also thus filled with steam. The meat remains cooking in its own juices nlone for the period named in the following table ; %. I i' J Trivet. ner, Captain Warren's Curry Pot. Another and upper portion of the cooking i pot will at the same time dress vegetables, : &c., over the meat. They have, of course, to be put in some tiriie after the joint. The meat, thus dressed, is taken out (in spite of an inferior cook) succulent, and scarcely at all reduced in weight ; as it wastes two ounces less in dressing than by the ordinary system of boiling. The flavour is much better than when the meat is boiled, as it cr.nnot, of couise, absorb any water. For sick cookery this pot is admirable, as over- boiling, scorching, or smoking, arc imi^os sible ; and the meat is very digestible and Time for Drcss'nis^ Meat by Warrens Everybody's Cook- ing Pot. 11. M. A leg of mutton, lolbs. 3 o Beef, lolbs 3 3° Goose 2 30 Turkey 3 o Ham, 2olbs 9 o Hare 2 o Rabbit i SO' nourishing from the juices being retained, and the fibre made tender. It makesnounsh- ing soup at a temperature of 210 degrees, which Baron Liebig savs should never be exceeded The "Pot" may be used for either boiling or roasting. For the use of the ' ' Cooking Pot, " the inventor gives the follow- ing directions :— The water in the saucepan or pot should be high enough to touch the bottom of the enclosed pot. Meat tobe dressed must be placed in the inner pot, P, without water, and the cover put on, with the pipe .inserted m the tube ; or if c be us<'d, then the steam tube at the bcttora must be care- 22 Kitchen Utensils, fully inserted in the tube of n. After brint,'- ing tiie water to the boil, the saucepan nui'st W. placed at the side of the lire, near enough to keep it boilirn^. The pot, when not in use, to be kept perfectly dry and uncovered. Meat may be kej)! for two hours in till, jiot, ut the side of the lire, without being sr)oiled. Salt beef, dressed in Captain Warren's Cooking Pot, requires one-third longer to do than fresh, and to be cooked with suf- tieieiit water in the iinier vessel to cover it. The licjuor in wiiich it has been boiled will make superior stock for soup. Fish Frier. Frying-pan. Sautd-pan, Fish Scissors. Omelet-pan, with sloping sides. Beefsteak Tongs, for handling steaks, Ike. during the grilling pro- cess. MWMMOaP^^ Salamander for browning puddings, &c. Pestle and Mortar. Kiichcn Utensils. 23 Captain Warren's Bachelor's Frying-pan, closed. This frying-pan, invented by Captain Wancn, is, we think, preferable to the ordi- nary frying-pan. It retains the heat better from being tinted instead of plain, and ren- ders it unnecessary to touch the steak with g:z Trussing Needle, for trussing poultry. Bachelor's Fryhig-pan, open. the beef tongs. It shuts (a'? shown in the engraving) over tlie steak or chop, and can be turned over from one side to the other, as the cook pleases, till the meat is dressed. Meat Saw, for sawing bones in parf<; of meat where the chopper cannot be used. ?«» Paste Jigger. Larding needle, made with split ends, like a cleft stick, to receive strips of fat bicon, which bv its means are grafted into the flesh of turkeys, poultry, &c. Egg Whisk for beating eggs. Beef fork, for lifting large joints in the pot or saucepan. ^ 24 Kitchen Utensils I •; Patent ^fiiKing Machine Carson's Patent Raltinpr Ap- , paratus, for saltintj joints ^^^^ ^ Vaimi Roup Strainer, of meat in a few minutes. Kent's Patent Strainer will be found most! The Patent Mincinp ^Tachine \\ill greatly useful for procuring the transparency so much economize the cook's time, required by fashion in modern soups. • Improved Revolvinjj Toaster, also available as a hanging Trivet, for Kettle Saucepan, or Plate. French Vegetable Cutters for cutting carrots and turnips in various shapes, for ^oups, haricots, garnishing, &c. Egcr Poacher, with a loose inside frame, and ladlesto hold theeggs. \\'hcn you use this machine, lay tlie disc or plate you liave se- lected in the place preixtred for it in the machine, with the sharp or cutting side upwards. Cut the vegetables into thin slices ; lay a slice on the disc and press down the handle of the machine, which will force the vegetable on the disc. Then lay a second sliceon the disc, pressing down the handle as be- fore, and tlie slice first laid on will be forced through, cut into small pieces of the required shape. This may be repeated as often as neces- sary till tlie quantity is sufficient ; the pieces remaining in the disc should be pushed out witk a fork. Th now al sn sei jel th ve pi Kitchen Vtaisils. 25 g Machino \\ ill greatly ooso inside Id the eggs. ; machine, )U liave se- xired for it le sharp or Cut the ices ; lay a )ress down ine, which jn the disc. )n the disc, idle as be- aid on will into small ape. This 1 asneces- sufficient ; in the disc nW a fork. Scalcs.-\^ one o( the Rroat dements of success In roS is precisiou in the proportions of u.gr.chc Us. [1 :2k shonh. nrver be ui.lumt a ^ood pa-r of sc aW and she should keep them m tl'0>Y>;al' ^'^ ^^••^; ■^. *; l,,,ur dishes an unequal P';"P"\Vnn,u w 11 u,n tie s.r.rdonly to impart a cer am ''?;''' 1 ken^^^ disli. 'Iho necessity as well as UbO of bcaks li mere fore obvious. \ Scales and Weights. The new Oruinary Jelly Moulds. Jelly Bap, used for Straining Jelly. ,-est and most fashionable moulds I an opaque interior is seen through the outer now • aii the tsVo following shapes, in which 1 jelly, which is transparent i 11 Directions for vsivR ilic Alexandra Jelly Mciild.-V\?^ce the mould in ice, then wh.p a little jelly till it bcccmes white, and fill the small cross on the top of the mould ; vhen set fill the second crc ss with a hltle pink iell'v, then place the lining in the a r.tre of the' mould, and fill the outside .pnce with very clear pink jelly np to the level of the plain band of the mould, allow this to set Alexandra Jelly Mould. nnd then pour a little warm water into the lining ; it will then draw out easily, leaving a hollow srace the form of a cross ; this should be filled with white whipped jelly or blancmange. When set, fill np the circular bnnd of tiie mould with clear gold jelly, and Nvhen the whole is turned out it will piesent a very benutiful representation of the Danish I Cross in proper colours, upon a golden base, % m6 Kitchen IJtcvsils. 4 Directions for usi/ig the Fnnis-.oiik S/,i> ydly Mould. — Placc'tlio mould in ice, tluMi colour a little clear jelly with coeliincal, wiih vvliich fill tlie circle at the to]-) of tlie mould ; when set. fill the Muallcr star with clear jelly, in which a little silver leaf lias been broken ; when this is set, fill the second or larger star with red jelly, then place the lin- injj in the centre of the mould, aiul fill th Brunswick Star Jelly Mould mould ; riUow this to set firmly, and then liour a little warm water into the lining, which may then be drawn out easily, leaving a hollow space. This should be (ilkd with white whijiped jelly or blancmange, which w ill form the interior star. When firmly set, fill up the circular band of the mould with red jelly, and when turned out it will ])re- sent a very beautiful appearance, the main Gas cool of the gre kitchens, i seated wil jjeneral se apartment tliu back 1 .lie mould, aiul tin tiic .,^ .,,, i.w.uinu, .,i.,.i>u..in.i, uk.- uu.iu outside space with clear jelly uj) to the level j body of the jelly being surmounted by a of the hollow on the plain baud of tlie ' Brunswick Star. Pit AND PUDDING MuULDS. Vegetable Mould Raised Pic Mould. riaiu Oval Piuldinsr Mould. Melon-shpe Puddiii'^ Mould, Cake Moulds. Wc p'vc these fow specimens of 1I10 moulds I matters is aflorded at the great ironmongers required in large kitchens for j^ies, puddings, shops in the present dav. cakes, &c. A very great choice in such | . ^r Kitchen Utensils. 27 Gas Cookiog Apparatas. for boiling wuict For boilini; or Rtowinrr "♦ »op. ^"'^ f'^y'^S or toasting undcnicath. Oas Cooking. Gas cooking finds favour in many kitchens on account of tlie nrcat economy of fuel obtained by it. In small kitchens, in the htat of summer, the stove here repre- sL-ntecl will (in cases of early dinner) allow the cook or L'cneral servant to let her fnc go out and enjoy a cool apartment. Tlie stove should be placed, if possible, m the back kitchen or scullery. i.U Gas Cooking Stove. " The Cottager's Stovo." WHICH REQUIRES NO BRICKWORK TO FIX IT. ^ ^„'^'?o!f?^;cr^SSSdUional o>.n on .ta topof *= ho. pU.o. C Toaster. D Saucepan to fit the top. 28 Kitchen Utensils. Directions. — When coal is used, the front and bottom gratings will be required. When wood is used tiiese may be removed. To improve the Draught, if necessary. — Carry the flue-pipe a few feet up the chim- ney, or enclose tiie fireplace witii an iron plate, in which cut out a round hole for tiie pipe to pass through. To iisctlic Stove in the open air, it will be necessary to have about ten feet of perpen- dicular pipe, to ensure a proper draugiit. Economy in the use of fuel is not to be neglected by the housekeeper. Cinders should be carefully sifted. The grate (if the ordinary one alone be possessed) should be screwed in as soon as the fire for cooking is no longer required. The fire at tlie hack of the open range may then be made of small coals, wetted and left to cake. Cinders may be used for ironing stoves, and for heating ovens, Tlie Cottager's Stove will be found an economical assistant to the common opca range in small kitchen>. Soyer's Patent Culinary Utensils. It would be unjust to the memory of a great cook if we omitted from our list the culinary utensils invented by the late M. Sever, to whom our gratitude as a nation is due. They consist of the B.iking Stew- ing Pan, the Improved Baking Dish, the X'egetable Drain:r, and the Portfolio Meat Screen. 't 1 I BaJdn'f Stewing Pan, — By this pan all tlie nutriment and flavour of the various in- gredients are preserved. It has great ad- vantages over the old method of boiling or stewing — namely, tliat it gives hardly any trouble ; and, in addition to its retaining all the nutriment, it cooks in one-third less time than by the ordinary mode. hnprovcd Baking Disk. — The late M. Soyer thus described this invention in the "Shilling Cookery for the People"; "I h.-ivf^ :itt;ic;hftf! a mov.^ablc fahc grating of wire, to the middle of which is fixed a trivet, three inches la height. I put the pudding j at the bottom of the dish, then put in the ! grating, on which I place the potatoes ; then i on the trivet I put the meat. By this means I the surplus fat, which would otherwise fall ; in the pudding and prevent its setting, de- scends on the potatoes, making them deli- cate and crisp. This is applicable to any joint, and the meat being more elevated than usual when placed in the oven, causes it to partake more of the flavour of a roast joint than it does when put immediately over the pudding or potatoes; the vapour arising from which soddens the meat, instead of leaving it brown and well carbonized. I Directions for Roasting.^Kiichcn Utensils. ^J^ sr. Cinders le grate (if the ed) should be for cooking is (jf the back of nade of small Cinders may d for heating be found an 3mmon open Bakin.j^ Stew- ing Dish, the 'ortfolio Meat 2n put in the Dtatoc-S ; then 5y this means otherwise fall 1 setting, de- g them deli- cable to any elevated than , causes it to a roast joint tely over the 'arising irom d of leaving Vegetable Draincr.--\h^s is a saucepan fitted with a perforated pan and a vegetable drainer, and is one of the most econoniical cooking utensils ever put before the public ; it ought to have a place in every kitchen. Portfolio Meat 5c;ww. — The portfolio meat screen may be folded up when not required, and put away in a dresser drawer till wanted. Ventilating Kitchener- This new range is made from three feet to five feet wide ; it has a vvrouglU-.ron roaster on one side of the fire, with moveaole shelves, double dripping-pan and meat-stand, tho- ?ough?y venSated l.y means of an-ttibes and valves (by closing which the roaster beeomes an excellent oven). Strong wrought-uon side boiler, on the other side of the fire. wUh steam pipe and brass tap. ^^^f^'^J^J^'. broiling. Ash-pan. hook, key, and lakcr , damners, register door. &c. The top consists of a hot plate, on wh.c boilinir stewing. &c . may be done withou SS and soiling the vessels in u^e-d which mav also be used as au irurang ,Tn\- TheSntages offered by this stove are that it requires no bnckwork to fix it -it roasts, bakes, boils, and steams with one fire. and supplies a bath if required ; it carries off Uie heat and smell of the kitchen ; and it can be fixed in its place in a few hours, after Se fireplace is cleared out and prepared foi it by local workmen if preferred. It can be removed, in the event cf a change of res - dence. being c,uite detached arc indepe - dent It is not more expensive th.in tlio ordinary kitcheners ; whilst the cost of fi.x.ng it is much less. Plain Directions for Boasting, &c. How to ;?r.-75/.~Roasting meat, thou.^h one of the commonest modes "f chessing , ! i. hv no means an ensy task. Roast meat is ^ too often sent to table nearly raw. or dutd un till there is scarcely any grnvy m t. nC^S roasting consists in dressing the ^I Ml 30 How to Boil 1 1 i joint thoroughly, and yet retaining its juices in it. The cook should prepare her fire some little time before she puts the meat down. The grate should be let out sufTiciently wide to take in the whole size of the joint, with a margin to spare on each side, and the fire should be so good as not to require making up during tlie time the joint is roasting. It should be sufficiently large to be of an equal strength all the time the meat is dressing, aided by a large coal put on the top of U occasionally. A great deal of the success in roasting will depend on the heat and good- ness of the fire. , Begin roasting by placing the meat at some distance from the fire (about twelve inches), and baste it from the first. When it is half done, move it gradually nearer to the fire for it to be well browned. If the meat were to be put close to the fire at first, it would dry up, and the outside would be dressed before the heat had penetrated the mass ; the juices being thus shut in, the joint would be under-dressed. Some persons pre- fer meat roasted very slowly. That method is expensive, because it requires a large fire to be kept up for a length of time ; and also, unless done by a cook who understands her business well, and who makes a fire fit for it, the meat is apt to get sodden. We need scarcely say that the meat screen should be placed behind it from the first of its being put down. Cover the fat of veal or lamb with a piece of paper tied on with twine. Baste the meat very frequently, for the more it is basted the better it will eat. When it is nearly done, the paper over the fiit may be removed, and the joint lightly dredged with flour, in order to give it a savoury brown appearance called frothing. Sprinkle a vay little salt on it also, but not till it is just ready to dish up, as salt draws out the gravy. The usual time allowed for roasting is a quarter of an hour or twenty minutes for each pound of meat. But this rule does not always answer. Meat fresh killed takes longer to roast than when it has been kept long ; and in warm weather it takes less time than in cold. Brown meats require less time than white meats do. In frosty weather it is better to kiy the joint before the fire to thaw before it is put on thespit, as, if frozen, it will be impossible to calculate the time required for dressing it, and in fact it will -.^.. — .,w«.^-. *. •^••- ■ .*• - ». '-.'Mn ciiUtiiU always be careful that the spit, and also the hook used in the bottle-jack, be wiped before they are used. She should also be careful how she hangs the meat, so as to avoid dis- figuring it by nmning the spit through the prime parts. Cradle spits are much the best for large kitchens ; for small families, the bottle-jack in a tinned screen does very well, or, better still, the improved spring-jack and roaster. Let the butcher chop the joints of necks and loins of mutton and lamb before they are dressed, or they cannot be well sepa- rated by the carver when they are sent to table. When the roast meat has been taken up, the fat which has dripped from it into the pan should be poured into a basin, previ- ously dipped in cold water. It must be left till the next day, when beneath the fat at the top will be found a fine meat jelly fit for gravies, &c. The cake of dripping should be melted and strained into cold water, from which it can be removed in cakes for future use. Veal, pork, and lamb should be tho- roughly done, not retaining any red gravy ; at the same time, care should be taken not to dry them up, or roast them till the flesh parts from the bones. Mutton does not take quite the length of time to roast that beef does. A very economical way of making gravy is to skim the fat from the dripping in the pan under the meat, and pour two or three spoonfuls of hot water into it ; stir it, and po'.u- it over the meat through a sieve. How to Boil. Joints to be boiled should be washed ex- tremely clean and skewered into good shape, then they should be put in the saucepan and covered well with co/of water. They must be set over a moderate fire and let boil slowly. Just before the water reaches boiling point the scum will rise to the top, and must be carefully skimmed off; if not done at the moment of ebullition it will fall back on the joint boiling and disfigure it. The pot will require skimming every time the scum rises. The saucepan must be kept covered all the time, however, the lid being only removed for the cook to skim the pot. Gentle simmering, not fast boiling, is most desirable for meat, as by quick boiling the outside is hardened before the joint is done, and the meat becomes hard and tough, fruni the chemical reasons already given. Salted meat requires longer boiling than fresh meat ; when smoked and dried it takes longer still. Pickled or salted meat should be soaked before boiling in cold water, for a longer or shorter time as its saltness and size may require. Take care that the joint, if large, does not adhere to the bottom of the pot. To prevent this possibility cooks sorac* How to Broil—^ow to Stew. through the 3est for large e bottle-jack ell, or, better and roaster, ints of necks before they e well sepa- r are sent to n taken up, n it into the basin, previ- must be left the fat at the jelly fit for ping should water, from es for future lid be tho- ' red gravy ; e taken not ill the flesh he length of iking gravy oing in the kvo or three stir it, and iieve. washed ex- jood shape, lucepan and ley must be boil slowly. )iling point lid must be lone at the 3ack on the lie pot will scum rises. ;red all the ly removed ing, is most boiling the int is done, :nd tough, f given. Diling than ied it takes leat should vater, for a ss and size le joint, if torn of the 3oks somc» times put a few wooden skewers at the bot- *°The" Ume'"allowed for boiling is from a n.i^rter of an hour to twenty minutes foi ?a3 pound, supposing of course that he S s kept up to an equal temperature all the time Quick boiling is very much o be avoided, but the pot should never be allowed "^to stop simmeriit}:^. , Fifst-rate cooks preserve the whiteness of their boiled meats, and save them f^m >"" ^iniditv by not boiling them in water, but sTngfnsteadasortof''broth called/.^/., or "nother called blanc. But these prcpara- finns are very expensive, and are not rc- n°i"red for oiduiary use ; however, we give ?hem amongst the sauces in case they should be needed. For people who cannot aftord expenSve cooking, a well floured clo h wrapped round the meat to be boiled v mnke it white ; but the cloth must be kept very clean, and should be boiled in pui-e w'lter after each time it is used ; moreover I must not be suffered to get damp, or it will give a musty flavour to the meat. How to Broil. M^ ly kinds of fish, steaks, chops and cutlets are far better broiled than fried ; but micl care, niceness, and skill, arc required fn^^roil properly. First, the nrc should be perfec W reT rom smoke, though brisk, and I Sg out a good heat ; secondly the gnd- iron should be scrupulously clean, vvel Sed. and rubbed over with mutton sue v,prr.rp the meat is put on it. It tne nic oc So fie ce The meit will be hardened and ?orched^" if it be too dead, the g>avy w^ escape and the meat will be flabby. He Son should be held slopmgly over e fire in order that the fat may run off to the back of the grate, for if it dropped on the coals iwoufd create a blaze, and blacken and smoke the meat. If by chance a blaze should spring up during the time he steak. &c is broiling, the gridiron must be caught off 'the file and held^n one side till the blaze ?s gone ; a little salt thrown on the fire wil like it clear again. Fish should be wrapped napieS weU-buttered letter-paper be^ they ire placed on the gridiron, to keep tei^ from smoke, and prevent their beam- ing too dry; the gridiron may be nibbed with a little chalk first. Cutlets which aie covered with egg and bread-crumbs must be doped in a little clarified butter before to Kut on the gridiron. The best way however, is to season the cutlet with pepper, and brush it over with a uulc uvUtv. ••-•^^ it is broiled. Steaks and chops should be u ned often in order that they may be done in every part, but the fork used for this pui- pose should never be stuck into the lean of fhe '^t-^ak. as it would let the gravy escape ; must be put into the outer skin or fat. All kitchens ought to be provided with steak- ^^Sfwhen'cSSdor and broiled, must be laid with the inside first to the fire. Most people prefer broiled mutton chops or beefsteaks rather lightly dressed, but ?amband pork chops should be thoroughly cooked. E^verything broiled should oe served the moment it is done, very hot ^ « dish should be kept ready to receive it in fiont of ^ ^When fish arc broiled without paper, great care should be taken to have the gridiron very hot before they are put on it, ""^ 'o ril/the bars with grease, 'l^o. Pj^^f;- ^^^^^^ skin of the fish entire when broiled it shouk (' ter being washed and cleansed) be rubbed in with Vinegar, dried in.a cloth, and floured. The flour will keep it from ad e- ina to the bars. A cinder or charcoal fu e is be'^st for broiling fish. While you are broil^ in-r slices of cold meat, put into a hot dish a See of butter the size of a walnut and a easpoonful of ketchup-melt them togethe and 'ay the meat from the gridiron on the gravy made by these ingredients, as soon as it is done. How to Stew. Stewing is a wholesome, excellent, and economical mode of cooking. Very hale fuel is used for it. and meat so prepared is both digestible and delicious. V,\Mboilnig is not stewing, and we warn our readers that all we have said in praise of it may be re- versed if they let the stew-pan do more than simmer very gently. ,Stewmg is best done over a regular stove ; but when a cook can command only an old-foshioned kitchen range she must place her stew- pan on a trivet high above the fire, and constantly watch it and move it nearer to. or further from the fire. Stewing must of ".ourse always be done over a slow fire, and the stew-pan id should shut quite closely. It should be kept at a frentle simmer, without letting it boil, and it must stew for several hours, according to the weight of the meat, which is not con- .idered done until it is quite tf.nder. Some- times the cook stews the meat in a jar, p aced in a stew-pan full of water, and thusextrac s the pure gravy unmixed with water. We have also a recipe for stewmg meat and vegetables together, without water being put in the iar with them, thus making an excel; lent smip from the union oi U.e P'epes wi the meat and the water contained in the vegetables. #H1 J.1 11 i ' I !l '11 ■•ffl 32 How to Fry.— Gladng-— Boning;. lA ■: ■;( How to Fry. Cooks should always have two fryins-prms, and a third, not much bigger than a large plate, for omelets, fritters, &c.. if (hey have no saut6-pan. The pan mnst be kept deli- cately clean and nice ; the butter, dripping, lard, or oil in which the fish, meat, &c. , is fried must always be boilings; hoi before the meat is put into the pan. 'Ihe rule is that a sufh- cient quantity of fat must be heated thus in the pan to cover the steak, chop, or what- ever is to be fried— frying being actually boiling in fat instead of water. Mutton rhons"do not require any fat in the pan with tl-'em : they have enough in themselves, but they must be -^ften turned and moved about to prevent them from burning. Of course we speak oulv of chops cooked quite plain, ^«., without bd )g egged and bread-crumbed. Cut and sl:in the chop nicely, and season it with a little pepper before putting it in the I'lmb cullets, and lamb chops, must be egged and bi'-ad-crumbed twice, in order to look well. Steaks ^h.oukl be cut diree quarters of an inch ♦hick for f.ying. and should be pep- pered, but not have salt put on them before they arc dressed, as it makes them hard. When done, a little salt is sprinkled lightly over them. Cutlets, f> la maintcnon, and mullet are fiied in buttered paper covers. The first process in frying is to put enough drippin? or butter in your pan, to cover the chop or steak when the butter is melted. Thei' the fat must be made to bod in the pan, and when at its greatest heat the sub- stance to be fried must be plunged into it. The pan must then be lifted from the fire for a minute or two, to prevent the outside from getting black before the inside is dressed. , , ,. , . Fish must be well dried before frying, in a cloth well sprinkled with flour ; or first they may be wiped well, thoroughly dried and dredged with flour. Then an ^z?, is well brushed over them, and finely-grated bread, or biscuit, is sprinkled over them. The fat should be quite at boiling-point (when it will no longer hiss or bubble) be- fore the fish is put in, and it should be well covered by the liquid butter, or oil, the latter is much the best for frying fish in, but of course it is expensive. Hog's lard and dripping are also used in economi- cal kitchens. The frying-pan should never be left for a moi'^cnt till the fish, is done. In kitchens where strict economy is de- manded, it is usual when liver and bacon are to dressed to fry the bacon first, whicli \vX\ leave enouijh fat in the pan for the liver to be put in without either butter or dripping, but this mode, though economi- cal, is very coarse, and we do not recom- mend it. The liver will be more delicate if it be fried before the bacon. To Glaze. Glazing is done by boiling down good rich beef stock till it is ictluccd to the con- sistence of a thin, bright brown paste. Of course, all liit and sediment must first be removed from the stock before it is boiled down for glaze. It should be done over a quick fire, boiled fast till well reduced, then clianged into a smaller stew-pan, and should continue boiling till it is made. It must be kept in a jar w^ell covered, and when reciuired for use should be put into a stew-pan and let stand in boiling water till the jelly is melted. It must be brushed over the tongue, chicken, or beef with a glazing brush once or twice till the operation is finished. Boning, Larding, and Braising. The three most difficult operations to achieve well in cookery are boning, larding, and braising. Coning is so little under- ' stood by inferior cooks that it is best, if your servant is not firsl-ratc, to have it done by the poulterer with whom you deal. Nevertheless, it is an art which tends so much to economy, that it would quite repay the mistress of a family to pay for a few lessons for her domestic from a good poul- terer or cook. The bones of poultry and hares are most useful for making gravies, and hares are more easily carved, and look better when boned. Any butcher will bone joints when required. Although we cannot hope that our readers w ill be able to achieve the boning of a fowl, &e., from any verbal discription, we, nevertheless, give a few di- rections on the subject, from an excellent recipe of Miss Acton's for the performance of the operation. Turkeys, fowls, hares, &c., are boned, as well as joints. To bone a Tiukey or Fowl.— Miss Acton's. " Cut through the skin down the ^ntre of the back, and raise the flesh carefully on either side with the point of a sharp knife until the sockets of the wings and thighs are reached. Till a little practice has been gained, it will, perhaps, be better to bone these joints before proceeding further ; but after they are once detached from it, the whole of the body may easily be separated from the flesh, anil taken out entire. Only the ncckbones and merrythought will then remain to bo removed. Ihe bird thus pre- pared ivi Lavdim.-Braisiug.—SaicU-ing. 33 pared mav either be restored to its ongina form, by 'filling the Icrs and wings with forcemeat, and the body with the livers of two or three fowls, mixed with alternate layers of parboiled tongue, freed from the rind, fine sausage meat, or veal forecmeat, or thin slices of the nicest bacon, or aught else of good flavour, which will give a mar- bled abearance to the fowl when it is carved, and then be sewn up and trussed as usual ; or the legs and wings may be drawn inside the body, and the bird being firs llattened on a table, may be covered witu sausage meat and the various other ingre- line at the further side of the fricandcau. and bring it out at llic first. i)lar:ng one 'u the lardoons in it ; draw the n-Hdlc through, leaving out a quarter of an inch ot the ba- con at each line ; proceed tlnis to tlu; nul ol th'-row. Then make another Inu; half an inch distant ; stick in another row of lar- doons. bringing them out at the second line, leaving the ends of the bacon out all the same length. Make the next row again at the same distance, bringing the ends out between the lardoons of the first row. pro- ceed in t, . braise, hi"- needles of various sizes. Cut ^mall smooth strips of the length re- nuired off the firmest part of a piece ot b icon fat. Put these bits of bacon fat into a larding needle {sec page 23). they are called lardoons. Pierce the skin and a veiy ittle of the flesh of the meat. fowl, sweet- bread &c.. you may wish to lara witn 11, ■ j recipe may ui.wv... -■- - °^,^ . ,,_ itS- the bacon in, and the two ends of ,,3^,,^! ^^ very well proportioned, and the eaual length outwards. These punctures ^(^^, • , ^^^^,x,x go on very slowly, fo- lardoons are made in rows at any dis- ^y^^.i,, gj^e here one recipe ioi a t°nce from each other the cook pleases. , example of wh.at is meant, -re flavour of larding may be obtained by .^ j^^^ ^J,„W.--Peel and wash a large i sing the skin of the meat, and laying a p^^.^^^ „,;„,, and one l=^>f^, \>^';; ' "^"^ "ice Sf fat bacon beneath it ; this mode is . ,,^^,,^ ^^^ t,,;,, slices, with ^ l>ttle cekry^ J ;n^ nrr.amental but gives an excellent fla- . , f parsley, and a bay leat. l^av ^oir to The flesh, even better than ^^1^2:^ li fat Won at the bottom of hrded with the needles. It requires a little ■ ,,^ee the bird trussed foi boiling practice to lard neatly, but as it is really an ^,,, \ ,J,,, u^c breast with s\'^^-- /^^j J' ; S?^ operation, any cook may learn to do 1 ; ^^^^^^^ ^ ,^,^ vegetables round t vvHli a with care Cut the bacon in slices, lay them . ^ or trimmings of fiesh meal. Te on the other, and cut strips through i^;;^'^ ^^..^ ^.^^ a half of stock, and season- Tm t^ie sL iou 'require, in order that they ^^^ J P„,, ,,,,e. Cover the pot c ose y s may be all of the same size. ; jt-'over a slow stove, put hve charcoal at 1 ardoons (as these pieces of bacon are , ^ j let it cook slowly, ca S) Xdd be two inches in length, and • ^^^^^^^^ ^^ j, j^ne keep the '-eat hot while one-eighth of an inch in width, fo; larding train the gravy and takeoff he fat. ^!^n1tr- eame. and fricandeaux ; for fillets ^ , j , ^an do quicker by P ung ng I le ^ri'/nV f^loin of veal they should be -J^'.;;;^ ^^^^^ j^^o cold ^ KS ffloi;; of ^i^ should be rather thicker. We owe, besides many an- other invaluable lesson, the follovving ad mil-able description of larding to boyer :-- "Have the fricandeau trimmed ; lay it lengthwise upon a clean napkin across this will maki; a^iat'eoakulate. BollTup vejT ciuiekly aaain till it thickens. Some cooks let Wv. ■^mw adhere to the meat ; this is done by Singft do'vn till it is reduced just to the -an napkin across ? gj^ed for the pvvpose, vour'hand, "forming a l.ind of bridge with M ' vourtliunibaiihepuu><.^ua.e -i.t.a.-- --. »«„i... i-io- menceat. Then with the point of the larcing ..Saute" anything means to dress it very littU hi r. ;i 34 Steaming.— A Vocahdary of Cooking Terms. h I butter, oil, lard, or drippin.q-, doing one side at a timo. Two spoonfuls of oil will be enougli to saii/c' a small chicken in. The art of sautc-injj well consists in do- in.q: it quickly, to keep the gravy and succu- lence in the meat. It is an economical mode of dressing small things of every kind of food. It is, you see, very different from frying, which is really boiling in hot fat, and requires a far greater quantity of the butter, oil, &c., for its performance. Steaming. St ;aming is an admirable mode of dress- ing bacon and hams. It preserves the fla- vour in them, and quite saves waste. Any one who has once eaten steamed bacon will never again, we think, order it to be boiled, ,so tondiT and succulent will it be found. In "Kitchen Utensils," page 21, will be found the engraving and description of a new steam saucepan, which pron. ocs to be a great addition to the kitchen. In it the meat or fowl is cooked without being touched by either water or steam. It appears to us to be a cheap and easy mode of braising in a new form. It is styled ' ' Everybody's Cooki ng Pot .' ' The novel ty of the process consists in cooking without the viands coming into actual contact with water or steam ; the meat, kept from water entirely, is cooked in an inner cylinder, the outer one containing the water being kept at boiling-point. The food thus prepared is cooked in its own vapour, and none of its nutritious properties wasted. The well known fact, that meat cooked by the ordi- nary methods of roasting or boiling, loses a large portion both in bulk and weight, as well as some very important chemical qua- lities, is of itself sufficient to stamp with the seal of approbation any invention that avoids these evils. We have proved, by personally trying it, that meat, fish, !nd poultry, when cocked in this pot, retain those noiuishing juices which, if cooked in the ordinary method, would have been thrown off in vapour, but by this mode become condensed and arc returned in mois- ture at a temperature sufficient to cook in the most perfect manner. To the poor as well as the rich, this invention will theie- fore prove a great boon. A Vocabulary of Cookiug Terms. A Botiquct of /A')-l'S—PaY?,]cy, thyme, and green onions, tied together. ^1//i-/,'nr;/di: — Reduced white veloutc sauce, thickened with cream and yolks of eggs, seasoned with nutmeg and lemon-juice. Angelica — A plant preserved in syrup, and used for decorating pastry, &c. Aspic Jelly— h transparent jelly made from meat, and used for garnishing, &c. Aii-blcn — Fish dressed so as to present a bluish appearance. Baha — Very light jilum-cake. Bain-marie— :\ square tin cooking utensil, with a loose bottom. A kind of very shal- low cistern, to be i^laccd on a hot hearth. It contains hot water in which vessels con- taining soup, sauces, &c., are placed, that they may be kept warm without being longer subject to the action of the fire, which would reduce or thicken them. Bard — A substitute for larding, when the assistance of fat is needed in dressing any substance — i.e., l>ard\s a thin slice of bacon fat which is put over tiic brci.sts of birds, back of hare, &c. B^chavid — French white sauce. Bcigiici — A fritter. Bisque — A shell-fish soup. Blanc — A white broth u^cd instead of water for boiling chickens, &c., to make them white in appearance. Blanch — To put the substance to be done into cold water, boil it, strain it, and plunge it into cold water. Also to remove the outside skin of almonds. Blanquettes — Thin slices of white meat warmed in white sauce, thickened with the yolk of eggs. Bondin — An etHr^c prepared with quenelle forcemeat. Bouilli — A stew of beef, served with sauce. Bouillon — Broth. Braise — A compound used for giving fla- vour to braised meats, and for keeping poultry, &c., white, v/hile braising. Braising — A mode of stewing with bacon. Brioche — A spongy cake resembling Batli buns. Callipash — The glutinous meat of the upper shell of the turtle. Calipee — Y\-\c glutinous meat of the under shell of the same creature. Caramel — Sugar boiled till the water is all evaporated ; used for ornamenta- tion. Cassarole — A stew-pan. Cassarole—A rice ciust made in the shape of a pic. Chartreuse of Vegetables — A preparation of vegetables arranged in a plain mould, the interior garnished with game, fillets, ten- dons, &c. .arviiig. 35 Compote — Stewed fruit and syrup ; or stewed pigeons, &c. Consomind—A. strong gravy left from stewing meat. Coulis — A rich brown gravy, Croquantcs — Bright mixtures of fniit and boiled sugar. Croquettes — A savoury mince of fish, meat, &'c., formed into shapes of various kinds and fried. Crotistadc—A kind of patly. Crotitoii — A sippet of bread used for garnishing liashes. Daubes — Meat or fov/1 stewed in sauce. Desosscr — To bone. En papillote (in a paper) — Put'ing a cutlet into an oiled or buttered pajier. F.}itn'c—A side dish for the fust course. Jintremet — A corner dish for second course. Escalopes — Collops. Espi7i^itok--A brown sauce, the foundation of most other sauces. Faggot — A tiny bunch of parsley, thyme, and a baylcaf, tied together. Fane — Forcemeat or stufhng. Fldiics — Side dishes. Fonccr — To lay ham, veal, or bacon, at the bottom of the saucepan, under )neat. Fricaiidcau — A made dish of boned and larded veal. Galctte — A peculiar French cake. Gateau — A cake. Cilazc — Stock boiled down to a thin paste. Godivcaux — Diflerent kinds of forcemeat. Jardinih-e — A preparation of vegetables stewed down in their own sauce. Lardoon — The piece of bacon used in larding, Leason—\ mixture of egg and cream. Lit — A layer. Luting— A. paste to fasten the lids on pie- pans for preserving game. ;1/,7/V/-;rams, we have; endeavoured to be as exjjlicit as possible ; but practice alone will enable any person to carve with skill and facility. Riiis oi" Bi:i;i'.— Then; are two modes of carving this joint ; the first, which is now becoming common, and is easy to an ama- teur carver, is to cut across the bone, com- nieneing in th ; centre, an;l helping fat from A, ;us marked in the i'ngra\'iug of the sirloin, or it should be carved in slices from A to B, commencing either in the centre of the joint or at the sides. Occasionally the bones are removed, and the meat formed into a fillet ; it should then be carved as a round of beef. An AiTcii-BoNio of BtCF'.F.— This is a simple joint to carve, but the slices from it must be cut quite even, and of a very mode- rate thickness. When the joint is boiled, before cutting it, remove a slice from the whole of the upper part, of sufficient thick- ness (say a quarter of an inch) to arrive at the juicy part of the meat at once. Carve from A to B ; let the slices be moderately thin — not too thin— help fat with the lean in one piece, and give a little additional fat which you will find below C ; the solid fat is at A, and must be cut in slices hori- zontally. The round of beef is carved in the same manner. Tiiii Sirloin of Bkef. -— Tlic under ])art should be first carved, as indicated in the engraving across the bone. In carving the uj^per jiait the same directions sliould be followed as for the ribs, carving either side, or in the centre, from A to B, and helping the fat from D. Fillet of Veal.— Cut a slice off the whole of the upper part in the same way as from a round of beef, this being, if well roasted, of a nice brown, should be helped in small pieces with the slices you ciit for each jjcrson. 'J'hc stuffuig is skewered iu the flap, and where the bone comes out there is some placed ; help this with the meat, with a piece of the fat. Neck of Veal.— Were you to attempt to carve each chop, anu serve it, you would not only place a gigantic piece upon the plate of the person you intended to help, but you would waste much time, and should the vertcbrie not have been joitited by the butcher, you would find yourself in the position of the un- graceful carver, being compelled to exercise a degree of strength which should never be suf- fered to appear ; very possibly, too, splashing gravy in a manner not contemplated by the 3yc(l, and it L't to. ccoinpaiiicd red to be as '^ alone will ;li skill and \'o modes of licli is now to an aiiia- bonc. com- int; fat from f the sirloin, Von! A to B, of the joint e bones are nto a fillet ; a round of — This is a ices from it very jnode- t is boiled, :o from the icient tliick- lo arrive at ice. Carve moderately 1 the lean in Iditional fat he solid fat slices hori- s carved in ;ei-. — The carved, as ; across the XM- pint the followed as ■ side, or in ind helping t a slice off part in tile nd of beef, 1, of a nice I in small :iit for each -kewercd in out then; is leat, with a attempt in would not plate of the you would le vericbriu itcher, you of the un- » exercise a iver be suf- ), splashing Lted by the Carviuz 37 person unfortunately near enough to receive it. Cut diagonally from B to A, j and help in slices of moderate thick- /,, ness ; you can cut from c to u in order U^'^, to separate the small bone?., divide and ^ serve them, having iirst inquired if c they are liked. Loin ov Vkai.. — This joint is sent to table served as a sirloin of beef. Having turned it over, cut out the kidney and the f;\t, return it to its jjroper ])osition, and carve it, as in th(> neck of veal, from H to A ; help with it a slice of kidney and fat. The kidney is usually placed upon a dry toast when removed from the joint, -■ SiioULDF.R OF Veal is sent to \ table with the underpart placed up- permost. Help it as a shoulder of mutton, beginning at the knuckle end. The Bricast of Veal.— Sepa- rate the ribs froin the brisket, cutting from A to B ; these small bones are the sweetest, and are mostly preferred ; you will cut them as at D D u, and serve. The long ribs are divided as at C c c ; and havmg ascertained the preference of the person, Lelp accordingly ; at good tables the scrag is not served, but is found, when properly cooked, a very good stew. Calf s Head.— There is much more meat to be obtained from a calf's head by carving it one way than another. Carve from A to P, cutting quite down to the bone. At the fleshy part of the neck end you will find the throat sweet- bread, of which you can help a slice with the other part ; you will remove the eye with the point of the knife and divide it in halves, helping those to it who profess a preference for it ; there are some gela- tinous pieces around it which are palatable. Remove the jawbone, and then you will meet with some fine-flavoured lean ; the ™%. Ai' Ned; of Veal. if .1 Breast of Veal. Half of Calf's Head. palate, which is under the head, is by Fome thought a dainty, and should be proffered when carving. A Shoulder of Mutton.— This is a joint upon which a great diversity of opinion exists, many professing a species of horror at its insipidity ; others finding much deli- cacy of flavour in certain i^arts. In good uuuton there is no doubt but that, if pro- IP j if ■ 1 ., 1:1" h ..iii A Shoulder of Mutton, 38 >i 'i I kl !> Carving, perly managed, it is an excollent joint, and ' Some of tlic most (lelica((> parts, liowever, if judiciously carved, will give satisfaction lo ' lie on the under paa of tlie shtnlder ; takeoff all who partake of it. It should be served and eaten very Iiot. It is sent to faJjle lying on the dish as shown in the annexeil engraving. Coiiunenee carving from A to n, taking out luoder.itely thin slices in the shape of a wedge ; some nice jiieces may then be licl|)ed from the blade-bone, froin C to n, catting on both sides of the bone. Cut the fat from !:>, carving it in thin slices. thin pieces horizontally from utoc, and ironj A ; some tender slices are to lie met w ith at n, but they must be cut through as indicated. The shoulder of nuUton is essentially a joint of tit-bits, and therefore, when curving it, the tastes of those at table should ba consulted. It is a very insipid joint when cold, and should therefore be liashcd if sent to table a seco .d time. mg it round to ic Lf.g oi- Mutton. —The under or thickest part of the leg should be ])laced u])iierm()st, and carved in slices mode- rately thin, from i! to c. Many persons liave a taste for tliekmickle, and this ques- tion should be asked, and, if prefeired, it should be .sent to the guest. When cold, the b.ick of the leg should be ]ilaced up- permost, and thus carved. If the cramp bone is retjuested, (some persons regard it as a dniiity) in.sert your knife at D, i)ass- and you will remove it. Saddi.h ok Mutton. — The t;iil end is divided in the engraving, and the kidneys skewered tmder eacii division ; this is a matter of titste, and is not always done. Carve from A to u in thin slices, lielp fat from c; to n. Vou may lielp from the vertebrae en both sides of the loin, and then carve crosswise as marked in the engrav- ing, w hieli gives you bodi fat and lean ; help a slice of kidney to those w ho desire it. TnK Loin of Mutton, if .small, sjiould be carved in cho]xs, begin- ning with the outer chop ; if large, carve slices the whole length. A neat way is to run the knife along the chine bone, and under the meat along the ribs ; it may then be cut in slices as shown in the engraving of the saddle of mutton. By this process fat and lean are served together ; your knife should be veiy sharp, anrl it should be done cleverly. NrccK of Mutton, if the scrag and chine ; rated 'from the ribs of the neck, and when Saddle of Mutton. bone are removed, is carved in the direction of the bones The Scuag of Mutton should be sepa roasted the bones sent with the meat. Haunch of Mutton is carved as haunch of venison. Fore Quarter of Lamb.— Place your fork near the knuckle, and cut from A to c, to B, and on to u ; pass your knife imder, lifting with your fork at the same time. The juice of half a lemon or Seville orange wiiich has been sprinkled with salt and pepper, is then squeezed luider the shoulder, and a slice '\ of fresh butter placed tliere also, ts are re-united until the melted, and the slioul- then placed upon a sepa- dish ; separate the neck ribs, from E to D, and our guest. J •ts, however, Ider; takeoff 3f, iiiul IVom iiiL't witli at as indicated. L'sscntialiy a ilu'ii carving _■ sliould bti joint wiieii iblicU if sent 2 under or d Ijc ])iaced ;lice.s niode- [any persons id this ques- preferred, it \\'lien cold, ]iiaccd up- f the cramp sons regard i at V, ])ass- . rcniove it. ■ON. — The e engraving, ,cred tnider a matter of ways done, thin shces, Vou may xe en both then carve tlie engrav- )oth fat and Uioy to tliose ON, if small, io]xs, begin- ip ; if large, i, and under aving of the your knife c, and when neat. 1 as haunch 111 A to c, to is your knife •our fork at he juice of ^'ille orange rinkled with en squeezed and a slice d tlicre also, 2d until the 1 the shoul- pon a sepa- i the neck E to D, and Oirving. 39 Haunch of Vf.nison.— Have the disli placed before you so that the loin is nearest to you, and the knuckle farthest ; then cut from A to II, suRiciently near the knuckle to prevent the escape of any gravy ; then make your first cut from \ to C-, with a slant'Mg cut, and then let e.ioh succeeding slice be sloping, so that all the gravy iv.ay be. relained in the hollow thus foriued ; the fat will be found at the left side, and must be served with the meat. Kit), if kept until the age at which lambs are killed, is served and carved in the same manner ; if killed at a month or fiv-. \'eeks, it is roasted whole, and carved in the v •■ .chen. Y>o\KK. — The leg when sent to table .should be placed with the back uppermost and the Ham is served as placed in the engraving, and should come to table ornamented. Carve from A to H, cutting thin slices slantingly, to give a wedge-like appearance, i'h.ose who prefer the hock carve at n, in th.e same direction as from A to n, then carve from I) t'^ c, ui thin slices, as indicated in the diagiam. Boili:d Tongue. — Carve across the tongue, but do not cut through ; keep the slices rather thin, and help the fat and kernels from underneath. Roast Pig. — The cook should send a roast pig to table as displayed here, garnished with head and ears ; carve the joints in tin; direction shown by the lines in the diagram, then divide the ribs ; serve with plenty of sauce. Should one of the joints be too much, it may be separated. Bread sauce and stuffing should accompany it. An ear and the jaw are favourite parts with many people. Hare. — Cut slices from n to A of moderate thickness. When the hare is young you can, after removing the shoulders and legs, cut across the back, and divide it into several pieces. This is not practicable with a full grown hare, unless it is boned. The shoulders and legs are easily removed by placing the knife between them, and turning them back ; the joint will disclose itself, and can then be separated. The head should not be removed until the last ; divide it from the neck, remove the lower jaw, then cut through the division which ajipears from the nose to the top of the skull, and lay it open. The stuft- ing should be given with whatever portion may be helped. Roast Rabbits are carved in the same manner, Haunch of Venison. crackling be removed ; if sufficiently roasted this may be done with ease. The meat should be (nit in thin slices across the leg, the crackling being served with it or nut, ac- cording to taste. The loins are cut into the pieces scored by the butcher. Roast Pig, Haro, Boiled Rabbit. — Remove the legs and shoulders, they very easily separate. Divide (he back into two parts, and by holding the fork iirmly in the back, and passing the knife underneath, near the middle, and bend- 1 ing it back, this is accomplished readily. ^i'il I ; AM t!rnwre*aBr*B<^^w*ai3Ksi=«r?i!e4is^^ 40 Cavvvig, Boik'd Rabbit. Roast Turkey. II i ! ' i 'f'li" most tcndor pail is on llio loins ; the meat tliere is of a very (IcHcatc flavour. Liver should bo helped wilh it. Poultry. — Poultry recpiires skilful carv- ing. The requisites are Krace of manner, ( Mfe /^^i d^.iZZ'y^'i/^^'iiiSiBLM^V ease in the performance, a pii'rl'ect know- *'i^K^%Sm^Vfme^^-iMXK^^ led^'e of tlie position of the joints, and the most complete mode of dissectintj, .so .is to obtain the largest (luantity of meat. In no cast, is this ability more demanded than in carving a roast turkey. Unless this is done well, fliere is not only much waste, but the appearance of the turkey is spoiled. You will commence by carvuij; slices froiri each side of the breast, in the .same direction as the lines marked in the eni;ravmg, cutting from A to B, Then reinove the U'gs, fiividing the thighs from the drumsticks, and here an instrnment termed a dis- jointer will be found serviceable, for luiless tiie turkey be very young, and the union (;f the joints very accurately taken, carving becomes difticult. The disjointer effects the separation at once, and it possesses also the .advan- , tage of enabling the carver to divide a thigh into two, thus permittmg a less bulky portion to be served. The iiinions and that iwrtion of the body removed with it an; ulwavs a delicacy, and care shoidd be taken to carve tliem nicely. 'I he joint of the pinion will be found at H. The stuffing, if it be of truffles, you vail obtaui by makmgjm opening at c. Ordinary forcemeat is found m helping the breast. BoiLKD TUKKKY is trussed in .i different fashion to the ro.ast, but the direction given for carving the former applies to the latter. The legs in the boiled tui , the advan- Sh into two, L portion of ) carve them truffles, you [[ the breast, : fashion to J the former jiled turkey 1 little dififi- praciice will and skilful ■ation and !gs and the f the knife, y managed, unite. Re- d lay it back edge of the bones next ; 2 knife and will readily : the breast ribs down ut the knife rump, raise ti-.r lower part firmly yet gently, it will easily separate, turn the neck 01 rump from you, fake off the sirefeiutl, but the leg ofayoun- fowl is an excellent part. Capons when very fine and roasted should have slices carved from the breast, like a turkey. (U-nsK -Follow with vour knile the lines maiked in the engraving A to H, nnd cut slices ; then remove the wing, and if the ix.rty be large, the legs must also be removed, and here the disjointcr will again prove serviceable. The btutling will be obt.uned by making an insertion at the a])ron, c. , r 1 1 t "''*" '* PHEASANT.— Clear the leg by inserting the edge of the km e between it and the body, then take off the wings, h to A, but ilo not remove much of the breast with them, you are thus enabled to obtain some nice slices ; the pheasant is then carved as a towl. The breast is first in estimation, then the wiiir .iit< these the merrythought ; lovers of game prefer a leg. ,,.,-. PAUTUrDGK.— Separate the legs, and tlu'ii divide the bird into three parts, leaving each leg and wing together. The breast is then divided from the back, and helped whole, the latter being helped with any of the other parts. When the party consists of gentlemen onlv, the bird is divided m halves by cutting lengthwise right through from the centre. QUAII-S. LA.N'IIKAIL, \Vhkatf..\us, I-arks, and all sm ,11 biids are served whole. Wild Ducks and Widgf.on.— The breast of these fowls being the bist portion, is carved mi> in slices, which are removed, and a glass of old port wine is poured in : the half of a lemon Pi;t fl.ivoured is the upper or thick part. •^'UKBOT —Cut tiat pieces as marked 111 llie en- graving without moving the bone ; the fin which is esteemed a delicacy, is ^l;)'«>;^,f,^7«^„^,'\V are earx-ed in the ^ame manner ; soles J^^^^1S\S^^:^^^^^^ ^^^^> -tin, them across .ght through. Flounders arc served whole. Fish slices, or a silver fish knife and Middle Cut of Salmon. 1i t , ll <; 42 Recipes for Roast Coffee. Cod's Hkad and Siioui.df.rs.— Carry the knife from A to n, and then alonp the lino to c, help slices accompanied by some of the sound, which is to be found lining the back, Turbot, Cod's Head. and which you may obtain by passing the knife under the backbone at c piece of liver. Mackerel. — Mackerel should always be sent to table head to tail. from tlie Ijone bv cuttinsf down send also a Divide the meat tlie back longthwise ; tiie upper part is the best. All small fish, .such as pilchards, herrings, smelts, &c., are served whole. Whitings when fried have the tail curled as in the engra- ving. 'I'hcy are helped w hole. PiKK are served in many Avays. When baked, the back and belly should be sLt up, and each slice gently drawn downwards ; by this means fewc nuoes will be given. A Dish of Mackerel. Fried Whiting. Remember that constant practice is re- quired to make a good carver. With it and a little care and observation, it will become easy and even jjleasant to you to carve ; and will greatly add to the comfort and nicety of the home dinner-table. BREAKFAST BECIPES. : ;|J ic^t To Eoast Coffee. 1. Have either a Patent Roaster, or the Irish mop roaster. To every three pounds of coffee you put in the roaster add a piece of good fresh butter, a little larger than a marble, and two tea-spoonfuls of jiowdered sugar ; then roast the berries. This little addition develops the aroma of the berry. Many people prefer having chicorv added to then- coffee— tlie proportion is about a quarter of a pound of chicory to a iDound of coffee. Excellent Coffee for Three Breakfast Cups. 2. Four tablespoonfuls of roasted coffee berries ; three teacupfuls of boiling water. Take four tablespoonfuls of roasted coffee berries and put them in the oven till well warmed through ; then grind them. Put the coffee ia the pot, which should have a I piece of tin over the middle strainer to pre- vent the coffee from filling up the holes ; pour i in three teacupfuls of boiling water. The j breakfast-cup should be filled up with boil- ing milk. Soyer's Mode. 3. Soyer's mode of making coffee was to warm the powder over the fire first, then to pour the boiling water over it ; cover it closely for five minutes, strain it and boil it w^ again for use. This is a good wav, but the easier plan is to make it in the pe'rcola- tor ; first warming the powder in a covered cup before it is put into the coffee-pot to be made. French coffee is made by adding a pint of made coffee to a pint of boiling milk, and warming both togetljer, but not letting them boil too long, ^^ - .ntil you bave made it into a rath. !h:n batter; dredge some flour over i^ , ; ■■v-r the pan with a thick cloth, and sl : ..e.ir the fire for an hour ; then add a quart of water just warm, and knead the whole well together until it passes clean through your hand ; then let it stand, not too near the fire, for anotlier hour ; divide it into loaves, and bake it. German Yeast Bread, Time, one and a half to two hours. 14. Two quarterns of flour ; one table- spoonful of salt ; two ounces of dried Ger- man yeast ; a cupful of water ; a pmt and a half of warm water. Dissolve the yeast in a small cupful ot cold water, and then add it to a pint and a half of warm water. Put the flour well mixed with the salt into a deep bread pan ; make a hole in the middle of the flour, and pour in the water and yeast ; knead it up quickly, and let it stand near the fire covered over with a thick cloth for one hour ; then divide it into loaves, and bake them according to their size. You may make up a much larger quantity of flour, and bake the loaves two or three at a time, if care is taken not to keep the dough too warm. Potato Bread. Time, to bake, one and a half to two hours. 15. Two and a half pounds of mealy potatoes ; seven pounds of flour ; a quarter of a pint of yeast ; two ounces of salt. Boil two pounds and a half of nice mealy potatoes till floury ; rub and mash them smooth ; then mix them with suftkient cold water to let them jiass through a coarse sieve, and any lump that remains nnist be again mashed and pressed through. Mix this paste with the yeast, and then add it to the flour. Set it to rise, well knead it, and make it into a stiff tough dough. To make Brown Bread. Time, one or two hours, according to weight. 16 Three parts of second flour; the fourth part of rye ; a little milk ; and the right proportion of water. Take three parts of second flour, and the fourth of rye, lay it one night in a cool place. and the next morning work it up witli a little milk added to the water, bet it at a proper distance from the fire to rise, and then make into loaves and bake. Bice Bread. Time, one and a half to two hours. 17. Half a pound of rise ; three pints of water ; six pounds ot" flour. . , r Boil half a pound of rice in three pints ol water till the whole is quite thick ; with tins, and yeast, and six pounds of flour make the dough. This will make as inuch as eight pounds of flour without the rice. American Recipe for liglit Breakfast Biead. Time, to bake, half an hour. 18. One quart of milk (it may be skim- med) ; three-quarters of a pint of flour ; one teacupful of hop-yeast ; half a tablespoonful of salt ; a small piece of butter. Heat one-third of the quart of milk and scald it with half a pint of flour. If you use skimmed milk, add a small piece of butter. When the batter thus made is cool, add the remainder of the milk, a teacupful of hop-yeast, half a tablespoonful of salt, with flour enough to make it quite stiff. Knead it on a paste-board till it is very fine and smooth. Leave it to rise all night. This will make two small loaves and half a dozen biscuits. Frencli Rolls. Time, half an hour. 19. One pound of flour ; one egg ; one ounce of butter ; one spoonful of yeast ; a httle salt, and some milk. Well beat the butter into the flour, add- ing a little salt ; beat an egg, and stir it into the flour with the yeast, and a suflicient quantity of milk to make the dougli rutlier stifi'. Beat it well without kneading it ; set •^ .- _; ^~A V,ol;« it np ^M'c '1 hi'; riimntitV II u} lisc, anu DnKv ii u!. ..1— — i- .,-. , will make about six rolls, and when done rasp them belore serving. Rolls (or any sort of bread) may be made new by dipping ill i '4 •; i;il «<: •l-i 46 Muffins and Crumpets. ■ I: J II II into water, and putting them into the ovn to warm for a short time. Tea Cakes or loavea. Time, half or three-quarters of an hour, 20. One egnf ; two ounces of butter ; half a pound of Hour ; two or three knobs of suijar. Kub the butter into the flour, add the sugar pounded, and mix it with one beaten It will make two small loaves for tea or breakfast. Water Cakes. "T.— Take one pound of fine flour and a piece of butter the size of a nut, rub it well intu the flour, mix it witii cold water, and one pinch of salt. Roll it out very thin, rut it into cakes, and bake them in a quick oven. American Muffins. Tims, till the outside blisters,' 22. One pint of warm milk ; half a tea- spoonful of melted butter ; half a gill of yeast ; a teaspconful of salt ; a bit of sale- ratus the size of a pea ; and sufficient flour to make a tiiick batter ; two eggs. Mix with a pint of warm milk two well- beaten eggs, tile melted butter, salt, and the saleratus disiolvcd in a litde hot water ; then stir into it sufficient wheat flour to make a thick batter ; set it in a warm place to rise, for three hours in warm weather, or longer in the winter ; put a gridle over the fire ; when it is hot, rub it over with some butter, grease tlie inside of the rings, set them on it and half fill them with the batter, or they may be done without rings. When one side is done turn the other ; bake them a light colour. When they are done, ifeai them open, put a bit of butter into each, and set them before the fire until served. They must never be cut. If cold they must be picked open, toasted on each side lightly, and butter put into them. Crumpets. Time, five minutes after tlie top has blistered. 23. One and a half ounce of German jeast, or half a gill of common yeast ; a quart of warm milk ; a cupful of melted butter ; a little salt. Make the milk warm, and stir it into the yeast with a little salt. Add a sufficient quantity of flour to make it into a batter. Set it to rise for half an hour ; then add a cupful of melted butter. Stir it well in, and pour it into iron rings previously placed on a hot plate, and bake them very lightly on both sides. When required, toast them on each side, taking care they do not burn ; butter them nicely, cut them across, nnd put them upon a iiot plate ; serving them quickly, hot and hot. Devilled Biscuits. 24. Get some 7'c>y thin plain biscuits, polu- over them a little clarified butter, and let tiiem stand for a short time ; then dredge over them on each side a little pepper, salt, and Cayenne ; press it lightly over with a knife, and toast them on a gridiron over a clear fire. A thin layer of sardines, salmon, or an- chovies may be placed on the biscuits, and browned with a salamander, or in the oven, and will make a delicious relish ; but they are extremely nice witiiout, served plain. Fadge-Irish Receipt. Time, one hour. 25. Half a pint of new milk ; three ounces of butter ; one pound of wheaten meal flour ; a little salt. Take half a pint of new milk, put three ounces of butter into it, and melt it on the fire in the milk, shaking it continually o/re way, in order that it may not burn. Put one pound of wheaten flour into a bowl and a little salt. Make a hole in the middle of the flour and pour the milk into it, stirring it well as you do so. Pu; it on the paste- board, flour a roller, and roll it out to about three quarters of an inch thick. Cut it out into cakes, and lay them on a gridle, turning them often to prevent them from burninr;-. Sir Tattou Sykes' Water Cakes. Time, fifteen minutes, 26. One pound of flour ; a piece of butter the size of a nut ; a quarter of a pint of cold water ; one pinch of salt. To Boil Eggs for Breakfast. rime, three minutes, or very soft, two minutes and a half. 27. Fill a pint saucepan with water, set it over the fire and let it boil. 'Ihen, as it boils, put in with a spoon two or three fresh eggs. Take care not to crack the shells, or to boil them too fast. Serve them in egg- cups on a stand. N.B.— Do not use a fresh egg till it has been laid ten hours. The albumen, or white, will not be set before that time ha.s elapsed. Poached Eggs. Time, two minutes. 28. One pint of water ; one tablespoon fii I of vinegar ; one saltspoonful of salt : as many eggs as required. -*teli Ee^s and Bacon. — Ha^n Toast "i.a 47 Put the vinegar r.ncl salt into the water, let it boil, then b;oak the eggs carefully into it. let them boil gently three minutes. Take them out with a slice, let them drain, and put them on a slice or round of thin buttered toast. If the yolk separates from the white, the egg is not fresh. The egg may also be done in a regular egg-poacher. Eggb and Bacon- Time, three to four minutes, 29. Si.K eggs ; a quarter of a pound of dripping or butter ; some slices of ham or bacon. Break five or six fresh eggs into cups, and slip them into a delicately clean frying-pan of boiling dripping or tatter. When the whites are set, take them up with a slice, trim off the rough, edges, and drain them from the grease. Then place them in the centre of the dish, and the slices of fried bacon round the edge, or the eggs may be served on the bacon, whichever you prefer. Baked Eggs. Time, five minutes. 30. A piece of butter ; five eggs ; pepper and salt. , _ Well butter a dish, and break five eggs very carefully on it ; put on the top of each a little pepper and salt and a bit of butter, and put them into a slow oven until well set. Serve them up hot. Eevilled Eggs- Time to boil, from ten to twelve minutes. 31. Four eggs ; half a teaspoonful of salt ; one full teaspoonful of anchovy sauce ; a little Cayenne. , . ^ , . Boil four eggs ; lay them m fresh water until they are cold. Cut them in halves ; flatten the ends a little to make them stand upright. Take out the yolks and mix them with the anchovy, Cayenne, and salt. Re- place the mixture in the eggs, and place them in a round dish, with small salad round ; either mustard and cress, or lettuces chopped very fine. Eggs a la Bonne Femme- Time, ten minutes. 02. Three eggs; two or three slices of beetroot ; a slice or two of cold chicken, or any cold meat ; three heads of coss lettuce. Boil three fresh eggs for ten minutes, ro them to break their shells on the table ; shell them, cut them in halves, and just cut oft the point of the white so that they may stand well. Take out the volks and fill the white cup, thus ; two with beetroot (already boiled) cut into tiny dice ; two with cold chicken or meat cut into dice ; two wit li tmy dice of the yolks, piled up in them. Cut up some coss lettuce very nicely ; lay it on the dish, and place the eggs on it. Brawn. Oxford brawn is considered the best to purchase. The following recipes, especially the first, will be- found excellent for family use. Brawn. Time, three nights ; six hours to boil, three liours to get cold. 33. Pickled porker's head ; two tongues ; two feet, and two extra ears ; four fried sau- sages ; some slices of boiled ox tongue ; dncd sage, pepper and salt, one teaspoonful of each for seasoning ; three tablespoonfuls of salt to cover the head . Cut the porker's head in half, and soak one night ; cover it with salt for one night, boil slowlv six hours. Let it get cold. T;\ke out the bones. Boil the two tongues, feet, and ears one hour and a half ; remove the bones and gristle. Cut all the meat into small pieces ; season with sage, pepper, and salt, well mi.Kcd. Cut the sausages into slices. Place slices of ox tongue, which should be of a nice red colour, in a pattern round the mould or tin ; put in the meat, and press it firmly down with a weight on the top. Let it stand one night. The tongues may be put in whole, if pre- ferred, about the middle of the mould. Plovers' Eggs. Time, two minutes,' 5 1 Plovers' es'-gs must be boiled hard and served either hot or cold. For breakfast, line a little basket with moss and lay them in it If you have no basket, serve them on a folded tablenapkin, or shell them and pour Bechamel sauce over them. You may manufacture a satisfactory bas- ket for plovers' eggs, by lining one of the round baskets in which strawberries are sold with moss, both outside and ins.de, and bending a twig or wire over it for a handle. 'rhis''basket of eggs is a great ornament to a breakfast table. Ham Toast. Time, two minutes, qe Slices of toasted bread ; two eggs i one ounce of butter ; some cold ham or ioiiuuc, grated. , , r . Cut some thin slices from a stale loaf, toast them as for breakfast, and . en cut them into square pieces. Put the y v..ks and wlntes i il ■'■ ' 1^1. 48 Plain Grated Ham and Toast, i I Jl I of two beaten eggs into a stewpan with an ounce of butter ; stir tlicin two minutes over tlie lire ; spread thum over tlie toast, and lay over tiieni a suffieicnt quantity of cold ham or tongue, grated or minced, to cover tlie eggs ; serve it up very hot. Plain Grated Ham arrl Toast. Time, about four minutes, 36. Five ounces of grated ham ; five square pieces of toast. Toast and nicely butter two or three si'' cs of bread, cut (hem in five squares. Heap in a little pile on each of them, one ounce of finely grated ham. Birds' Kests. Time, fifteen minutes, ten minutes to boil eggs. 37. Four eggs ; half a pint of rich brown gravy ; a quarter of a pound of forcemeat — for which you will rcciuire about one ounce of beef suet, chopped very fine ; one ounce of bread crumbs ; lialf an ounce of ciioppcd ]iarsley ; powdered thyme and marjoram ; a little grated rind of a lemon and half its juice ; one egg to bind it. Make your forcemeat by chopping up the beef suet very fine ; grating the bread, chop- ping the parsley, and mixing the whole ; grate in a little lemon peel, season it with pepper and salt. (Soyer was wont to say that seasoning could not be sut'ficiently accu- rate unless it was sprinkled in by the cook's fingers.) Beat the yolk o'' an egg and bind the forcemeat with it ; let four eggs boil for ten minutes. Warm half a pint of rich brown gravy. When the eggs are boiled hard 'ake them from their shells, and brush them over thickly with the forcemeat. Put a little butter in a stew-pan ; fry them alight brown, dish them up, cut them in halves (first cut off also the top of the white that they may stand), and serve tiieni hot with rich brown gravy poured over them. Hnitres au Lit. Time, ten minutes... 3S, Eight 03'sters ; four thin slices of fat bacon ; a round of toasted bread. Take two oysters from their shells and roll them in a tiiiii broad slice of fat bacon ; fasten them with a small silver skewer (or steel one), and toast the tiny soil before the fire in a Dutch oven. Make iour ol these rolls, roast them at the same time, and serve them hot on a round ol nicely toasted bread. iice engraving. Egg Toast. Time, five minutes. 39. Four ounces of clarified butter; four eggs well beaten ; one table-spoonful of an- chovy paste ; one round of toast. Put the yolks of four eggs and the whites of two with four ounces of clarified butter ; beat them well together, then stir it over the fire in the same direction till mi.xed. Make a round of thin delicate toast, spread an- chovy paste over it, then put on the mi.vture with a fork. Cut the toast into pieces and serve very hot. Kegeree for Breakfast. Time, six minutes, fifteen after the rice is boiled. 40. One teaspoonful of rice ; four hard boiled eggs ; any white fish previously boiled; a lump oi fresh butter, pepper and salt. Boil a cupful of rice very tender, boil four eggs very hard, and when cold chop them small ; take the remains of any white fish that has been previously boiled, mince it fine, and mix all well together, and put the mixture into a stewpan with a lump of fresh butter ; stew it till thoroughly hot, stirring it constantly to prevent its burning ; season it with pepper and salt, and serve it up very hot. Take care not to make it too moist. Cold salmon answers very well for this dish ; but haddock, turbot, soles, or pike are generally pielerred. Omelet- Time, eleven minutes. 41. Four eggs ; two dessertspoonfuls of milk ; two ounces of butter ; a sprig of par- slev, and a few chives. i3eat four whole eggs with two dessert- spoonfuls of milk, a sprig of parsley, and chives, and a seasoning ot pepper and salt. Put the butter into an omelet-pan, and set it over the fire for five or six minutes, beat- ing the herbs and eggs all the time ; then pour them into the pan, and let them stand for a few minutes over the fire, but taking care to sejiarate the omelet gently from the bottom of the pan, and shaking it to pre- vent its burning ; fiy it for about five minutes on one side, and serve it doubled over. Ham or Tongue Ome'et-^ Time, four or six minutes. 42. Five ounces of butter ; six eggs ; a little pepi-ier and salt ; ihiee dessertspoon- fuls of grated ham or tongue. Grate a little ready dressed ham or tongue very fine, and fry it for two or three minutes Anchovy and Shrimp Toast. 49 in a piece of bufter; put the yolks of six and the whites of three eggs into a plate, season with a little pepper and salt, and beat it well till very light and smooth ; stir in the grated ham or tongue. Put some butter into an omelet-pan, and when it just begins to bubble, whislc up the mixture, and pour it into the pan, stir i^ with a spoon one way until it thickens and becomes warm, and then fold the edges of the omelet over in an oval form. Brown it nicely, and serve as quickly as possible, as the lightness of an omelet is spoilt unless it is served inuiie- diately. It may be browned on the top with a salamander. Pigs' Kidneys. Time, fifteen minutes. 43. Pigs' kidneys are prepared exactly as sheep's kidneys are ; they are nearly divided, fastened flat open with a tiny skewer, and broiled over a clear fire. They are served quite plain, or with maltre d'hotel sauce, if preferred. Figs' Feet and Ears. Time, to boil, one hour and a half; to broil, ten minutes, 44. Two onions ; one teaspoonful of made mustard ; two ounces of butter ; one tea- spoonful of flour. When you have cleaned and prepared the feet and ears, boil them ; then split the feet in halves, egjr and bread-crumb them, and broil them. Cut the ears into fillets, put them into a stew-pan with two sliced onions, two ounces of butter, and a teaspoonful of flour. When they are browned, take them up, add a teaspoonful of made mustard to the purdc, and lay them on a hot dish. Put the feet on the top of them, and serve. Or Fried in Batter. Time, twenty minutes. 45. One egg ; one tablespoonful of flour ; one and a half gill of milk ; a pinch of salt ; a little lard for the pan. Clean the feet and ears carefully ; boii them gently, then take thenj up and lay them aside lor the morning. Make a nice batter of an egg, a tablespoonful of flour, a gill and a half of milk, and a pinch of salt. Split the leet in halves, and dip them and the ears into the batter. Fry them a nice brown, and serve on a table-napkin. . Pigs' Feet Soused. Time, one hour arid a half. 46. Two feet ; one teaspoonful of salt ; three-qu&rters of a pint oi vinegar ; a quarter of a pint of the water in which they are boiled ; six pepper corns ; a little allspice ; four cloves ; a little mace. Scald the feet and scrape them clean ; if the covering of the toes will not come off without, singe them in hot embers, until they are loose ; then take them off. Some persons put the feet in weak lime-water to whiten them. Having scraped them clean and white, wash them and put them into a pot of warm,, b>it not boiling water, with a little salt. Let them boil gently till by turn- ing a fork in the flesh it will easily break, and the bones are all loosened, 'lake off the scum as it rises. When they are done take them out of the water and lay them in vinegar enough to cover them, adding to it a quarter of a pint of the water in which they were boiled. Add whole pepper and spice with cloves and mace. Put them in a jar. and cover them closely. Soused feet may be eaten cold from the vinegar, split in two from top to toe ; or they may be split in two, dipped in flour, and fried in hot lard ; or they may be broiled and buttered. But, in the latter case, they should be nicely browned. Anchovy Toast. 47. Six or eight anchovies ; one and a half ounce of butter ; slices of toast. Bone and skin six or seven anchovies. After washing them very clean pound tliem in a mortar with an ounce and a half of butter, and then rub them through a sieve ; take some thin slices of bread, and cut them out with a tin cutter, into squares or rounds ; fry them brown in a little butter, and spread over them (when cold) the anchovy mixture. Wash some anchovies, cut them in four, and put a piece on the top of each slice of toast ; serve on a napkin garnished with crisped parsley. Madras Anchovy Toast. 43. A piece of butter the size of an apple ; yolks of two eggs ; Cayenne pepper to taste ; half a teaspoonful of white wine, or a tea- spoonful of anchovy paste. Put a piece of butter upon a very hot plate ; add the well-beaten yolks of two eggs ; Cayenne pepper to taste ; lialf a tea- spoonful of white wine, or a tea.spoonful of anchovy paste ; mix well, soak hot toast in ij ;>r>.ri serve very hot. The toast should not be cut too thin. This is the receipt by which the officers of the Madras army prepare their celebrated anchovy toast. ■%' I .it^yt 50 To Dress Kippered Salmon. I, To Broil Sheep's Kidneys. Time, eight to ten minutes. 49. Take a sharp knife and cut cacli kid- ney open, lengllnvise, down to the root, but do not separate them ; skin them, and put a very small skewer under the white p-Tt of each, to keep them flat. Make tlie gridiron warm, and rub it over with butter ; place the kidneys with the inside downwards, and broil them over a clear fue. When suffi- ciently done on one side, tarn them on the other ; remove the skewers, season them with a little pepper and salt, put a piece of butter in the centre of each, and serve them with a small piece of well buttered toast, cut into squares, under each. They must be sent to table as hot as possible. Hr- Dodd's Eelish. Altogether about two heurs. 50. One kidney ; one large onion ; salt ; pepper ; one ounce of butter. Take a large onion, parboil and drain it ; cut out a piece from the flat side like a lid ; scoop out as much of the inside as will suffice to leave a hollow big enough to hold a sheep's kidney ; then cut the kidney in quarters, without quite separating it ; put in .some butter, pepper, and salt ; close it, and place it in the scooped-out onion. Put the lid on again, and lay the onion in a dish with a little butter. Bake in the oven. Brown it, before serving, in the Dutch oven before the fire. Broiled Hiislircoms- Time, eight minutes. :^i. Sufficient flap mushrooms for a dish ; pepper and salt ; a piece of butter. Wipe the mushrooms very clean with a piece of flannel, and salt ; peel the tops, and cut the stalks partly off. Put them over a very clear fire. :ind bro:l them lightly on both sides. When done, arrange them on a dish ; dus!, . •"' nepper and salt over them, and put a n-.ca of butter on each mushroom. Place them before the (ire for a few minutes to melt the butter, and serve them up quickly. Devilled Chicken.' Time, ten or twelve minutes. 52 A cold fowl, or part of one ; three tablesooonfuls of mustard ; two saltspoon- fuls of salt ; one teaspoonful of pepper , iiAil a saltspoonful of Cayenne pepper. Take off the wings and legs of the fowl ; make incisions in them, and fill these cuts with made mustard Season them highly With salt, white and Cayenne pepper. Grill thcr., over a clear fire, and serve them very dry on a hot table-napkin. Oyster loaves (America). Time, to -tew the oysters, five to si.x minutes. 53. Four small round breakfast rolls ; two ilozen of oysters and their liquor ; four ounces of butter; one large teaspoonful of salt • half a teaspoonful o*" pepper ; one tea- spoonful of essence of anchovies ; half a (■iaspoonful of pounded mace. Have ready four small round breakfast loaves ; take a circular piece neatly out of the top of each, and carefully scoop out the crumb. Put two dozen oysters into a stew- pan with their liquor, four ounces of butter, one teaspoonful of salt, half a teaspoonful of pepper, one teaspoonful of essence of ancho- vies, and /w^ the crumbs from the loaves. Let them gently simmer for five or six minutes; stir in a tablespoonful of cream, and fill directly the holes in the loaves. Fit in the tops again, and put them into an oven to crisp. To be served on a napkin. The small rolls may in like manner be filled with nicely minced veal, or remains of game or cold chicken. Cold turbot minced in a little cream is also nice when thus dressed and served up. To Cook Kippered Salmon for Breakfast. Time, about five minutes to broil the salmon. 54. Half to three-quartei-s of a pound of kijjpered salmon ; a little pepper. Have ready a well-heated gridiron, the bars of which should be greased, and a nice clear fire. Cut the salmon into narrow bars of convenient size, wrap them in buttered writing-paper, and broil, turning them once or twice. Serve on a very hot dish, laying the pieces across each other. Kippered Salmon Toasted. Time, ten minutes, 55. The salmon; boihng water; one ounce of butter. Toast the salmon ; place it in a basm with the outside downwards ; pour boiling water over it ; if salt be objected to, repeat the process. Place it on a dish the right side upwards, and spread butter on it before the fire. finnan Haddocks- Time, about ten minutes. 56. These fish, which are much esteemed, are dressed open on account of one side being thicker than the other. They are ve them very ica). five to six ikfast rolls ; liquor ; four !aspooiiful of per ; one tca- vics ; half a nd breakfast neatly out of jcoop out the 5 into a stew- ces of butter, easpoonful of nceof ancho- n the loaves, five or six "ul of cream, 5 loaves. Fit 1 into an oven apkin. a manner be or remains of ttle cream is id served up. ir Breakfast, o broil the )f a pound of •er. gridiron, the d, and a nice narrow bais 1 in buttered [)g them once ; dish, laying isted. water ; one it in a basia pour boihng ted to, repeat lish the right :r on it before I- utes. ich esteemed, ; of one side ■, They are Fish. generally bought prepared for cooking, and only require a little soaking before they are put on the gridiron. When done, lay the fish on a hot dish, and put a httle cold fresh butter on it. To Cook Red Herrings and Bloaters- Time, five minutes. 57. Scrape them and wipe them nicely ; cut (hem from head to tail : lay them open ; broil them on a greased gridiron for about six minutes, turning them as required. Wlien they are done, lay them open on a hot dish, and put a little butter on them. Herrings too dry may be rendered fit for use by soaking them for half an hour or so in warm water. To Broil Black Paddings. Time, five minutes. 58. Make little diagonal cuts in the skin of the black pudding with a knife. Broil it over a brisk fire, turning it often. it very hot. 51 Serve Sausages. Time, twenty minutes. Cambridge sausages are thought the best for breakfast. But we advise our rcailers, if possible, to make their sausage meat at home, as tliey may then be sure of the ma- terials of whieli they aic made. If they cannot be home-made they should be pur- chased at a very respectable shop, so that no doubts may be entertained of them. Prick the sausages with a large needle or fine skewer ai; over, this will prevent the skin from cracking, broil them over a gentle fire for about twenty minutes. Serve very hot on toast. We prefer putting them into hot water for one minute before dressing, to extract the oil from the skin. Directions for making sausage meat will be found under tlie head of Fork. FISH. Fish is a ddicious adjunct to the dinner- table, and in some families may suffice for a good dinner by itself ; but it requires nice and careful dressing. What can be more unappetizing than a fish brought to table broken all to pieces, as we have seen it, or not half done— salmon red with Wood— cod nearly raw — or mackerel not properly cleaned ? It is a wicked waste of the pro- vision God has made for his creatures to thus spoil it, when a little attention and study may preserve it for us. And first, let great care be taken to well clean the fish before it is dressed. It is better to let the fishmonger clean it for you ; but if you are compelled to do it yourself, take care that you slit it low enough, so as not to leave any blood, &c., on the back- bone. We have been obliged to send fish from our own table unfasted in consequence of a careless cook neglecting this part of her duty. In almost all kinds of fish the portions to be removed are the giils, the alimentary organs, and the settlement of slime and other impurities inside and outside the fish. Dexterity must be used to cleanse the in- side thoroughly without making too large an incision, which disfigures the fish when it comes to table, and may m.ake it, if it is for boiling, watery. The sound, which adheres to the bone, must be lelt undis- turbed, but cleansed ; the hard and soft roe must also be left in their places ; and care must be taken not to injure the liver, but, with most fish, to replace it. Especial care must be taken not to break the gall, as that renders the fish very bitter. As a medium in which to fry, there is nothing better than pure oil, but it is ex- pensive, because the fisli must have abund- ance in the pan or it will not turn out well, and wear the bright gold hue that should characterize fried fish. If it be found inconvenient to use oil, plenty of good dripping or lard will do as well. 'Butter is apt to burn fish black, and make tnem soft. It is utterly useless, however, to provide fine oil or clear fat for frying, if the pan be soiled or smoked, for that will spoil the colour and the flavour too of the fish, be it dressed as carefully as it can be in other respects. Fish-kettles, with plates, of con- venient sizes, and kept scrupulously clean, are likewise necessary ; also a gridiron for broiling. These utensils are requisite for the methods of dressing fish which are generally most popular. For fricassees and stews, good stewpans of different sizes will be needed ; stewpans lined with enamel are best, and if they are of first-rate quality, and cleaned with care, they will last a great number of years. Stewpans are most convenient made of an oblong shape, and with the handle set on at one end. These are much more convenient to handle when iull, than those with the handles on the broad side ; and they are likewise more easy to place on the fire or 4-3 m m\ fit: $2 To Fry Fish. stove, from standinjr on any narrow space at lil)crty, instead of requiring a good width of fire. Placed on the wide way, one stewpan will occupy a range of medium size ; whereas those which can be placed the narrow way can stand several side by side on the same space. Engravings of the fish-kcllles now used are given in Kitchen Utensils. Apparatuses for cooking au grathi should have a place in every kitchen. The prin- ciple of cooking au grattn is to place fire both above and below the food to be so dressed, which of course effectually keeps in the juices of the viands, and their full flavour. The utensil used for the purpose in France is a. four de campagne, a kind of long-handled chafing-dish with a flat bot- tom — for holding hot charcoal. The thing whicii has to be dressed au graliti is put in a deep dish which will stand fire, and in which also it is served ; this is placed on a stove where the under side of the fish or meat in it will cook slowly, and the four de campagne is placed on the top of the disli, when the heat from the hot charcoal at the same time cooks the upper surface of the fish. The manner in whicli the steam is kept in renders the flavour excellent. Boiled fish should always be washed and rubbed carefully with a little vinegar, before tiiey are put into the watar, except salmon und trout. Put the fish into cold water, in which you have thrown a good quantity of coarse salt (about four ounces to one gallon of water). Allow for time of cooking about ten minutes for each pound of fish ; but when a fish weighs a good many pounds, allow six minutes a pound for the whole — i.e., a fish of ten pounds may be dressed in an hour ; or you may try if it be done by passing a knife next to the bone. If the fish parts easily from it, it is done ; if it adheres at all to the bone, it is not done. Under-dressed fish is very unwholesome. Take the fish from the water the moment it is done, or it will become woolly. If it is dressed before you are ready to serve it, itake. it out of the water, set the drainer across the kettle, and lay a folded napkin over the fish. Supposing you chance not to have a fish- kettle, and yet wish to dress fish by boiling, you may manage thus : put the fish in a circle on a dinner-plate, and tie a napkin over ii ; then piit ii in a largt: iauccpun. When it has boiled long enough, take it up carefully by the cloth, drain off all the water, and slide the fish on a white napkin neatly folded on a dish. Garnish and serve. Fresh-water fish have often a muddy taste and smell, which may be got rid of by soaking them in strong salt and water before they are cooked. t>alt fish should be soaked in water bjiore boiling according to the time it ha= been in salt. When it is hard and dry, it will re- quire thirty-six hours soakiiig before it is divsscd, and the v ite*- must be changed three or four times. When fish is not very salt, twenty-four hours, or even one night, will suffice. Crimped fisli must be put into boiling water, and when it has been placed on the fire and re-boils, pour in a teacupful of cold water to check it, and let it simmer a few minutes. Salmon is put into warm water to be dressed. Cod, whiting, and haddock are better if kept a day before boiling ; just putting a little salt on them the night before dressing. But some great cooks have advocated dressing cod quite fresh ; from our own ex- perience we prefer it kept for twelve hours.* To Fry Fish, 59. Cleanse them thoroughly, dry them on a folded cloth, dredge flour lightly over tiiem, brush them with a well-beaten egg, then dip them in fine bread-crumbs. Have ready enough fine oil, or melted lard or beef dripping (clarified), to entirely cover the fish. Place the frying-pan over u clear fire. Let the lard reach boiling-point, and then immerse the fish in it. You may try whether the fat is hot enough by letting a drop of cold water fall into it from the end of your spoon. If the hot fat spits it is ready for use. Then fry, turning the fish (when one side is browned) to the other. When it is done lay it on a cloth, or on white blotting-paper, to drain off all the fat ; or put it on a reversed sieve for a little while. Serve it extremely dry on a white cloth or embossed fish paper. To Broil Fish. 60. A clear fire is required. Rub the bars of your gridiron with drip- ping or a piece of beef suet, to prevent the fish from sticking to it. Put a good piece of butter into a dish, work into it enough salt and pepper to season the fish. Lay the fish on it when ic is broiled, and with a knife blade put the butter over every part. Serve very hot. .. Bfttt.flr for Trvina TiaTi. 61. One tgg ; a little flour ; pepper and salt ; mace and nutmeg ; butter or oil. * For a great variety of modes of dressing fish, see Warne's " Fish, and How to Dress Them," by E, Watts. To Cook Tiirbot. S3 t lid of by ivatcr before vater b>;iore ha= been in , it will rc- before it is ae changed is not very one niglit, nfo boiling ced on the pful of cold imer a few varm water ire belter if t putting a re dressing, advocated air own cx- ;lve hours.* , dry them ightly over )eaten ^gg, lbs. or melted to entirely pan over a iling-point, You may :i by letting om the end ; spits it is ig the fish the other. oth, or on off all the for a little on a white with drip- prevent the good piece it enough I. Lay the md with a every part. jepper and ar oil. Iressing fish, :ess Them," Beat up nn cs^g tmtil it thoroughly froths, and then beat in flour enough to make the batter very thick, so that a sufhciency of it will adhere to the fish dipped into it before frying. Tt make the dish savoury, season the batter with pepper, salt, and add mace and nutmeg in powder, if the flavour of spice is liked. Dip the fish inlo this batter, and put each piece as dipped into the boiling butter or oil, Boiled Turbot. Turbot is the finest of the flat fish. It is very expensive, but can sometimes be bought cheap, if it happens to be disfigured by having red spots on the under side. But these can be removed by rubbing salt and lemon on them ; and in the new way of sending up turbot with the dark sule garnished, they would not matter in the least degree. It has been celebrated from the days of ancient Greece and Rome. Its usual weight is from fivp to twenty pounds. A good fish shoi'la be thick ; th :; flesh is firm, and the usli stiff when it is fresh. In season from March till August. Time, one hour, for ten pounds, more or less according to weight. 62. Empty the fish, wash the inside, rub a little salt over the outside to help remove the slime. Put it in water to cleanse it, change the water several times. Pour plenty of cold spring water into a fish- kettle, add to each gallon of water four ounces of salt, and a quarter of an ounce, or less, of saltpetre. Let this dissolve while you prepare your turbot. Make an incision in the skin of the back nearly to the bone, to prevent the skin of the white side from cracking. Do not cut off the fins, these are considered a delicacy. Place the turbot on the fish plate, and put it into the water, which should quite cover it. Let it boil slowly and skim the water very carefully. Then let it simmer gently for about half an hour if it is of great size, according to the proportionate weight. When it is done lift up the fish plate and let it drain ; keep it very hot while you garnish it with lobster coral (which must be rubbed through a fine hair sieve) ; then slide it gently on a hot dish, on which a folded damask napkin or an ornamental fish paper has been placed previously. It is usual to serve the under or white part of the turbot uppermost, and certainly the contrast of the pure white skin with the lobster coral ornamentation on it, makes it the most inviting-looking fish served. But epicures have lately preferred it served with the d.irk side or back upwards, on account of some supposed superiority of the flesh of the fish on that side. It is given in our engraving in the newest mode of serving it ; but not being an epicure ourselves, we prefer llie old and more piciuresciuc fashion. Garnish with sprigs of curled parsley and slices of lemon alternately. Sauce. — Lobster, shrimp, or anchovy, in a tureen. Twice-laid Turbot. Time, twenty minutes. 63. The remains of a turbot boiled the day previously ; two t.iblespoonfuls i;! flour ; one quart of milk ; a small bunch of parsley ;_ a b.ay-icaf and a little thyme ; a si)oonful of salt, and a saltspoon (not quite full) of pepper ; a quarter of a pound of fresh butter. Pick the fish from its bones and warm it gently in salt and water. While it is doing make a sauce of the ingredients given above by mixing the flour and milk very smoothly, adding the herbs and seasoning, and stirring it over tlie fire till it is tolerably thick. Then lift it to the side of the fire, stir in a quarter of a pound of butter, and pass it through a sieve. Cover the bottom of the dish with this simple white .sauce, lay on it some of your fish, sprinkling it with white pepper and snit, then put more sauce, then more fish, till the whole is used up. Sprinkle breadcrumbs over it, and bake it in a hot oven for twenty minutes. Brown it, and . serve it in the same dish. Fillets of Turbot. Time, si.x minutes to each pound of fish. 64. One small turbot ; one Ic/non ; a little pepper and salt, and a large lun/p of butter. Divide a small turbot down the middle of the back, next separate it from the fins, and raise the fish clean from the bones with a sharp knife ; divide it into oblong pieces, and put them in a stewpan with a large lump of butter ; the juice of a strained lemon, and a iittle pepper and salt. Set them over the firt, and turn the fillets to admit of tlieir being thoroughly dressed and browned on both sides. When done, drain them, and dish them in a similar way to cutlets, cover them witn either lobster, shrimp, or maitre d'hotel sauce. To Dress a very Small Turbot. 65. One small turbot ; two ounces of grated cheese ; half a pint of white sauce, or butter melted in milk; some bread- crumbs. Boil a very small turbot ; pull it to pieces, la ^1 S 11 ni I I 54 Fresh-water Bream. — Salmon, \M and mix with it the prated cheese, and whitff sauce or butter. Pir tiio mixture into a dish, sprinkle breadcm js well over the top, and blown with a salamaii ler, or be- fore the fire in a Dutch oven. coss lettuce ; two a tcaspoonful of ll: 'Mi Cold Turbot. 66. Three heads of eggs ; two ancliovies ; capers ; two or three giierkins. The cold turbot wiiich remains from a dinner does very well for a salad. Divide it into pieces of convenient size, and arrange them m a mould in the middle of the dish ; put lettuce, and Jiard-boiled etigs cut in quarters round; strew over alT slices of anchovy, capers, and gherkins. Then pour over without disarran,';ement some salad mixture. Cold turbot is excellent en Mayo7inaisc, or dressed after any of the receipts given for cold cod. Water Soucliy. 67. Two quarts of water ; one bouquet of parsley. Plaice, floiuiders, or any freshwater-fish, are good for a souchy. Boil the fish ; stand aside the handsomest looking, and boil down one or two to rags in the liquor, of which there should be about two quarts ; boil in it also a bouquet of parsley. Pulp the fish which is boiled flown, and chop the jiarsley fine. Return them to the liquor, heat the fish in it, and serve it in a deep dish accompa- nied by thin slices of brown bread and butter. THE BEILL. A large brill is with difficulty to be dislin- guished from a small turbot when very well cooked. It is longer and not so round. In season from August to April. BriU. Time, ten to twenty minutes. ' 63. One brill ; four ounces of salt to each gallon of water ; a tablespoonful of vinegar. Thoroughly clean and remove the scales from a fine fresh brill ; do not cut off the fins, but rubitoverwi'.h the juice of a lemon and a little salt ; set it in a fish-kettle with sutficient cold water, a handful of salt, and a tablespoonful of vinegar to cover it ; let it gradually boil, and then simmer for ten or twenty minutci, according to the size of the ii.>>li. tikiiii it well, as great care is required to preserve the beauty of its colour. Serve it on a napkin, and garnish with lemon, curled parsley, and horser.idish ; send it to able with lobster-sauce in a tureen. JOHN DORY. A fi' 1 much estcctncd by epicures, and, unliku al. other table-fish, extremely ugly. It should be quite a foot long, and about four or fi' pounds in weight, and eaten very fresh. 1 lie thickest fish are the best. To Boil the John Dory. rime, three-quarters of an hour. 69. Four ounces of salt ; one gallon of water. Prepare the fish as you do a turbot. Put it into a fish-kettle with sufficient water 'o cover it, with the salt in proportion to tl,. quantity of water ; bring it to the boil, and let it simmer gradually for about three-quar- ters of an ho'ir — more or less according to the size of your fish. Serve it in a neatly- folded napkin, and garnish with curled parsley and slices of lemon alternately. Lob- ster-sauce, shrimp-sauce, or plain melted butter can be sent to table in a tureen. FRESHWATER BREAM. A flat fish, very delicate, but seldom sent to,tab!e» To Bake Sea Bream. Time, forty minutes. 70. One sea bream ; some veal-stuffing ; a quarter of a pound of butter ; a little pepiier, salt, and Cayenne. Thoroughly wash and wipe thpi bream in a cloth, but none of the scales must be re- moved. Hub over and inside a little pepper, salt, and Cayenne ; stuff it with veal stuff- ing, sew it up, and place it in a baking-dish with pieces of butter over it. Put it in a moderate oven for about forty minutes, and serve ; or it may be broiled, and served with white sauce. SALMON. Salmon is the king of fish, and is wel- come at every table. Salmon, like all other fish, should be stiff, and red in the gills ; the flesh should be of a bright full colour, and the. scales bright and silvery. Good judges prefer those which are small in the head, and thick in the neck. Before dressing the fish, scale it carefully, and cleanse it thoroughly. For the last named process, scrape away the blood and impurities with a knife, using washing as little as possible. It is the present fashion to dress salmon as fresh as possible ; but it is not really hurt, nay, is far more wholesome, if kept two or three days before it is cooked. ^Iost pro- bably this is the case with the fish we buy at the fishmonger's. Salmon, when out ot K' licures, and, I finely ugly. ;, and about id eaten very i best. )ry. I hour. 10 gallon of urbot. Put ient water 'n ortion to tl he boil, and : thiee-quar- according to in a ncatly- •vith curled lately. Lob- lain melted tureen. iW.. seldom sent ;al-stuffing ; ;er ; a little he bream in must be re- ittle pepper, 1 veal stuff- baking-dish Put it in a linutes, and served with and is wel- uld be stiff, hould be of :ales blight hose which n the neck. t carefully, )r the last blood and washing as ess salmon really hurt, cept two or ^Iost pro- 1 we buy at leu out Ok Salmon. 5S ScAson, has scarlet, purple, nnd blue spots on its sides ; wlicn in season, the wunon should be a silvery, pinkish grey. Boiled Salmon. Time, according to wciglit. 7t. One salmon ; four ounces of salt to one gallon of water. Salmon is put into warm water in'tcad of cold, in order to preserve its colour and set the curd. It should be thoroughly well dressed to be wholesome. Scale it ; empty and wash it with the greatest care. Do not leave any blood in the inside that you can remove. Boil the salt rapidly in the fish-kettle for a minute or two, taking off the scum ns it rises ; put in the salmon, first trussing it in the shape of the letter S, and let it boil gently till it is thoroughly done. Take it from the water on the fish-plate, let it drain, put it on a hot folded fish-napkin, and gar- nish with slices of lemon. Sauce : shrimp or lobster. Send up dressed cucumber with salmon. Middle Slice of Salmon- Time, ten minutes to the pound. ' 73. Middle piece or slice. Boil slowly in salt and water. Salmon should be put into warm water, which makes it eat firmer. Boil gently. Serve on a napkin. Sauce : lobster, shrinip, or plain melted butter and parsley. Boudin de Saumon- Salmon Pudding. Time, one hour. 73. One slice of salmon ; an equal weight of butter ; two eggs, or according to the weight of the slice— enough to prevent it from breaking ; one salt-spoonful of Cay- enne ; one of salt. Take a slice of salmon of the weight yon require, pound it well in a mortar, and pass it through a sieve ; make it up into a ball. Pound up with it again an equal weight of butter. Mix with the panade sufficient eggs to prevent it from breaking; season with salt and Cayenne. Put it into a pudding- mould, and steam it for an hour. Make a good Bechamel sauce, add a little essence of anchovies, and serve round it. Broiled Salmon. Time, ten to fifteen minutes. 74. Slices from the middle of a sriltViOn ; one lablespoonful of flour ; a sheet or two of oiled letter-paper ; a little Cayenne pepper. Cut sliccj of an inch or an inch and a half thick from the middle of a large salmon ; dust a little Cayenne pepper over them j wrap tlicm in oiled or Luucicd paper, and bruil them over a clear fire, first rubbing the bars of the gridiron wi.li suet. Broiled salmon is extremely rich, and really requires no sauee ; neveilheless, ono especially intended lor it will bo found amid' t the sauces. The slices may also be simply dried in a cloth, floured, and bioied over a clear fire ; but they reciuiie the j^iealcst care tlieii to prevent »'v..n :.)m burning. The gridiron is ahvay . lubbco ith suet first. iVUlO'A biimon Cutlets- Vinic, eigl'" to ten minutes. 75. Twi lii.ee slices of salmon ; some caper, tomvuo, or brown butter sauce ; a little pepper and salt. Cut two or three slices of salmon about an inch thick ; rub a little oil or butter over them, and a dust of pepper and salt. Put them on a gridiron over a very clear fire ; turn them occasionally until done, rubbing a little butter over them each time they arc turned. When quite dressed, place them on a hot dish, and pour over tliem caper, tomato, or brown butter sauce. Fillets of Salmon. Time, fifteen minutes. 76. Some fillets of salmon ; Qgg ; and bread-crumbs. Cut about a pound and a half or two pounds of salmon, into sum'' '""ets, re- moving them from the bone «•';* a sharp knife ; carefully take away all the skin ; dip each fillet into a well beaten egg, then into bread-crumbs, and fry them a light colour in some boiling dripping or lard. Dish them up, and pour over them seme Indian sauce. Fried Salmon. Time, twenty minutes. 77. Half a pint of salad oil ; one egg. Cut slices of salmon, sprinkle them with salt, and let them lie for a quarter of an hour ; flour them, brush them over with yolk of egg, well beaten up, and fry them in boiling salad oil. The salmon is nice either hot or cold, and will keep good for many days. Cold Salmon. Salmon is too good a fish, and too well apprs:i.i'..l.icu m Iliusi iiuiiac;, l^n inr.i Ti'i'i\.il i3 left after the first meal at which a fine one makes its appearance, to receive no further consideration. Perhaps there is no better way of eating cold salmon than simply with |i tA I .M i r \ ■ i , t 56 Co(f. — Salt F/s/l I if i!!. ^ a little salt and Cayenne, and well cut brown or white bioad and butter. It makes a rechcrchd dish for breakfast, luncheon, or croquet teas. Home-mado Pickled Salmon. Time, a1)out ten minutes ; one day to pickle. 78. Equal parts of vinegar, and the liquor the fish was boiled in ; one tcaspoonfiil of pepper ; one saltspoonful of salt ; a little allspice. Place the remains of cold salmon in a dish. Boil up together the vim-gar, the liquor, and seasoning ; then let it get cool. Pour it over the fish ; keep it for a day. Send it to fennel. tabic garnished with fresh THE COD. There is not a more useful, nourishing, or wholesome fish brought to our market than the cod. It is in the greatest perfection from October to Christmas. It may be bought nearly all the year round, but from February to July it is not so good as at other times. The ling is even larger than the cod, but inferior to it in quality. The hake is a capital fish, it frequents our south-western coast ; it should be all day sjMinkled with salt before it is eaten ; and it will turn out good dressed in any way that docs well for cod ; but the head is less available as food than that of the cod ; being long and lean. Haddock and whiting are excellent fish ; Ihey cannot be eaten too fresh. Cod should have a small head and a thick neck. It is better dressed in slices than boiled whole. It should possess a flavour of oysters. It should be put iuio cold water when cooked. Cod's Head and Slionldera- Time, half an hour or more. 79. Cod's head and shoulders ; four ounces of salt to each gallon of water; a little horseradish. Rub a little salt down the bone and the thick part of the fisli, and tie a fold or two of wide tape round it, to prevent its break- ing. Lay it in a fish kettle with sufficien' cold water to cover it, with salt in the above proportion ; add three spoonfuls of vinegar, and a little horseradish. Let the water be brought just to the point of boiling ; then draw the fish-kettle to the side of the fue, to simmer gently lill the fish is done ; wliich can be ascertained by trying it with a fish slice, to see if tiie meat can be separated easily from the bone : skim it we!! and care- lully. When done, drain it and sli]) it oft the fish strainer on a napkin neatly loldcd in a dish. Garnish with double parsley, lemon, and the roe and liver of the cod. Browned Cod's Head. Time, according to size, half an hour more or less. 80. Cod's head ; butter ; flour ; bread- crumbs. Boil the head, and take it up ; take off the skin ; set it before a brisk fire ; dredge it with flour, and baste it with butter. Wiicn it begins to froth, sprinkle fine bread-crumbs over it ; .and continue basting it until it is well frothed, and of a fine light brown, and serve it. Garnish with slices of lemon, and sauce to taste. It i. a great mistake to use small fried fisli as a garnish to boiled fish, as the appear- ance, and flavour too, of the one must be spoiled by the steam from the other. Crimped Cod. Time, fifteen minutes.- 81. One pound and a half of crimped cod, and a large handful of salt. Take a pound and a half of crimped cod, cut it into slices, put it into a fish-kettle of boiling water, with a large handful of salt, and let it boil over a slow fire very gently for rather more than a quarter of an hour. Boil the liver, cut it into slices, and add it as a garnish to the cod, with tufts of double parsley. Serve it with oyster sauce in a tureen. Picked Cod. Time, fifteen minutes. 82. About one pound and a half of dressed cod ; a little oyster and egg sauce ; two hard-boiled eggs ; and four parsnips, or some mashed potatoes. Pick about ■ pound and a half of dressed cod-fish into flakes, and put it in layers, with a little oyster and egg sauce alter- nately, in a stew-pan. Make it thoroughly hot. When it is done, pile if in the centre of a dish, and serve with mashed potatoes in a wall round it, browned with a salaman- der ; or garnish it with slices of hard-boiled ;ggs, and parsnips cut into shapes. SALT FISH. Sal' -ih with a black skin are best. Fol- low ti.- instructions given previously as to soaking it a' night in water. Salt Fish. Time, one hour. Zt,. Put the cod in water tlie night before it isVantud, and let it soak all night ; boil Cod Sounds, &c. 57 it ; lay it in a dish ; separate the flp.kos ; pour egg sauce over it, and sent it up hot. If it be prelerred, instead of the egg sauce, boil parsnips quite tender, mash them with biitter, cream or milk, and spread them round the salt fish. If the cod be very dry, soak it for several hours, Ijiy it out to dry in a cold place, and then soak it again for a number of hours. This double soaking is said to solten the driest fish. Salt Fish the Second Day. Time, twenty minutes. 84. The remains of salt fish previously dressed ; same quantity of mashed potatoes and parsnips ; a quarter of a pound of butter ; a Utile Cayenne ; one egg. Pick tlie remains of die fish into small flakes ; butler the bottom of a pie-dish place it in alternate layers with the mashed parsnips and potatoes ; sprinkle a little Cay- enne in the dish. Bake for about twenty minutes in the oven ; turn it out on a dish ; garnish with a hard-boiled egg cut in slices, and pour over it a little melted butter, or instead of the slicjd egg, use egg sauce. Cod Sounds Boiled. Time, to boil, half an hour. 85. Cod sounds ; half a pint of milk. Soak the cod sounds in warm water half an hour, then scrape and clean them ; boil them in milk and water until tender ; when done, serve them in a napkin with egg sauce. The salt must not be soaked out of tlie sounds, unless for fricassee. A Eeclierche Disli of Cod Sounds. Time, one hour. 86. Cod sounds ; forcemeat of oysters ; bread-crumbs ; butter ; yolk of egg ; and pepper, salt, and nutmeg ; lardoons of pork or bacon ; butter, and flour. Boil some cod sounds until they arc ten- der, but not too much done ; turn them out and let them stand until they are cold. Make forcemeat of chopped oysters, bread- crumbs, butter, yolk of egg. ami seasoning of pepper, salt, and grated nutmeg, l-ili the sounds with the forcemeat, roll them up and skewer them, and lard down each side of each roll with pork or bacon ; dredge them with flour ; put them into a Dutch oven before the fire ; baste them with buttei until they are nicely browned, and serve them with oyster sauce over them. Broiled Cod Sounds. Time, three-(|uaiiers ol aa hour. 87. Lay the cod sounds for a few mmutes in hot water, mh them with a little s.-ilt, clean them imtil thoy look wliite, and give them a gentle boil. Take them up, dry them, flour them, sprinkle salt and pepjicr over them, and broil them. Serve them with melted butter and mustard, or what- ever sauce may be preferred. To Broil Cod Sounds. Time, three-quarters of an hour. 88. Two cod sounds ; half a pint of brown gravy ; a teaspoonful of soy ; alitl '--i pepper, salt, and mustard. Scald the sounds in hot water, rub them well with salt, pull off the skin, and put them to simmer till tender ; take them out of the l^an, flour, and broil them a nice blown. VVliile this is being done, season half a pint of brown gravy with pepper, salt, a tea- '^lioonlul of soy, and a very little mustard. Boil it with a piece of butter rolled in flour, pour it over the sounds, and serve hot. To Bake a Cod. Time, one hour and ten minutes. 89. A small codfish ; a bunch of sweet herbs ; a quart of water; some bread-crumbs; a pint of shrimps ; three dozen oysters ; two tablespoonfuls of Harvey sauce ; one ounce of essence of anchovits ; three ounces of butter, and a little pepper and salt. Well butter a dish, lay in the cod with a quart of water, a bunch of sweet herbs, and some pepper and salt ; dredge the fish with a little flour, put over it the grated crumbs, and about two ounces of butter cut into small pieces. Put it into the oven and bake it for an hour, or until sufficiently done. Then take the cod carelully out ; strain the gravy through a sieve, thicken it with an ounce of butter and a spoonful of flour ; add a pint of picked shrimjis, three dozen oysters, two tablespoonfuls of sauce, and a little essence of anchovies. Let it boil once, pour it round the cod, and garnish with lenioa and parsley. Cold Cod. There arc many ways of utilizing .\ny re- mains of fine cod that there may be after tlie day it is cooked. Divided into flakes, and nicely seasoned with pepper, salt, and fra- ijrant herbs, it will make a good Mayon- naise for supper or luncheon. Similarly di- v.ded into flakes, and mixed into a good sidad, it is no bad substitute for lobster salad, and it makes capital rissoles, l-'or another rifacimento separate the flakes of ihc cold fish, stir it into rich new milk, cream, or tiiiii rich ineilcd budei', aiiange it in a i)ic-disli, spread mashed potatoes ■ ,1 ' "'i over it, and pnt it in an oven until the top is nicely browned. Cold cod's head and shoulders mny be made very nice and appitis^ant. Place it in a deep dish, the chief bones of the head in the middle, and the flakes of flcsli there nay be, round. '1 akc the liquor under the fish-plate, in the d sh in which the fi-h has been served, and add to it liquor from the f-h-kettle to make enough. Flavour tliis with ketchup, lemon pickle, H.irvey's or other sauce, tomatoes, or any flavouring that may be preferred. Thicken it a little. cover it down close with a dish or close- fitting cover, and put it in the oven for half or three-quarters of an hour, according to the size of the dish and the heat of the oven. HAKE. A common west-country fish, much eaten ov. the co;).st of Devonshire. it cannot be cooked too fresh, though some persons keep it in salt for twelve hours before thev dress it. It should be stuffed and baked as had- dock. It is sometimes sold by the itinerant fishmongers round London as "White Salmon 1" Baked Hake: Time, varying with size. In season from May to August. 90. Be very careful in cleaning your hake, then stuff it with veal stufiing, sew it up with packthread, egg and bread-crumb it over, set it in a baking dish, and put it into a hot oven. Let it bake till the fish parts easily from the bones. It is impossible to fix a time, unless the size of the fish were stated. .. 91. Hake Cntlets; Cutlets of hake ; egg ; bread-crumbs. Cut a moderate-sized hake into cutlets, lengthwise, about the size of ordinary veal cutlets, dry them well in a cloth, egg them, cover them with bread-crumbs, and fry a light brown ; then serve on a hot napkin, and garnish with fried parsley. WHITING. Wliiting should not be too large, are in season all the year round. They Tried Whiting. Time to fry, ten minutes. 92. Egg : bread-crumbs : and a little flour. Clean the whitings, take off the skin, turn them round, and fasten the tail into the mouth ; dry them in flour, brush them over with an egg well beaten, roll them in bread- crumbs, and fry ihem in hot lard, and serve them on a napkin, garnished with fned parsley. Whitings Filleted. Time, ten minutes. 93. Six whitings ; half a pint of oyster sauce; two eggs; oimI bre.id -crumbs. Fillet as maiiv whitings as you may re- quire, divide each fillet ; flour, and brush it over with egg ; dip it into bread-crumbs, and fry it a light brown in hot fat or with butter. Dish them up as cutlets of soles, with a good thick ovster sauce in the centre of the dish ; or «jn a napkin garnished with fried parsley. Serve with them piquante or maitre d'hotei sauce, separately. To Boil Wliiting. TiniC; ten minutes for large fish. 94. Four or six whitings ; three ounces of salt to each gallon of water. Thoroughly cleanse the fish, and lay them in the fish-kettle, with sufficient water to cover them. Bring them slowly to a boil, and simmer for five or six minutes or for a longer time should your fish be large. Dish them on a folded napkin, and garnish with bunches of double parsley. Serve with an- chovy sauce, or plain melted butler. MULLET. Red mullet is a very delicate fish, and has been justly called the woodcock of the seas. They are in season when the roe is just form- ing. Red mullet are better than grey ; they should be very red, rather short and firm to the to h. Take care how you clean them. It is suiticient to scrape them lightly and pull out the gills, with them all the inside necessary to be removed will come also. They ore not fully emptied. Bed Mullets in Papers. Time, twenty-five minutes. 93, Two mullets ; one ounce of butter ; one teaspoonful of Harvey sauce ; one glass of wine ; four truffles ; six mushrooms ; a little parsley ; a little shallot ; one teaspoon- ful of lemon juice ; a little flour ; three eggs ; one spoonful of cream ; a little nutmeg. riace the mullets in a saut«f-pan with the butter, sauce, and wine. Bake fhcm in the oven slowly for ten minutes. Take the fish out of the pan ; strain ofl" their liquor ; add to it the trufiles, iiuibiiioomsi, paibtey, bliai- lot, nutmeg, lemon juice, and flour ; stir all together over th.e fire for -six or eight Grey Midlct and Trout. 59 minutes, tlien add a liaison of tlircc well- beaten yolks of eggs and a spoonful of cream. 'J ake two shoefs of letter paper, oil tliem well, lay the mullets on them, and spread an cqnal proportion of sauce over each. 1 lien fold the papers (jver them and roll the edges together to fasten them. Broil the nmllets over a slow fire, suffi- ciently to brown them on both sides, and warm them through, but be careful not to burn the paper. When done, serve them on a napkin. To Tress Mallets. Time, twenty-five minutes. f)6. Three red mullets ; four spoonfuls of anchovy sauce ; a little pepper and ^alt ; one tablespoonful of chopped shallot ; one of chopped parsley ; one spoonful of chopped mushrooms ; four tablespoonfuls of claret ; a piece of glaze the size of a walnut. Take three red mullets, place them in a tin in the oven, with four spoonfuls of an- chovy sauce, a little pepper and salt. Put into a deep santepan a tablespoonful of chopped shallot, the same of parsley, the same of chopped mushrooms, four table- spoonfuls of claret, a piece of glaze the size of a walnut. Stew them well together. When the fish is baked, pour this sauce over them. Red Mullet Baked. Time, twenty-five minutes. 97. Two mullets ; some essence of an- chovies ; a glass of port, or white wine ; a piece of butter ; a little flour, and the juice of half a lemon. Fold each mullet in oiled, or well-buttered paper, tie the ends, pass the string over them, and bake in a small dish in a mode- rate oven. Make a sauce of the liquor that comes from the fish, with a piece of butter, a little flour, a teaspoonlul of essence of an- chovies, a ijlass of port, or sherry, and the juice of half a lemon. Boil it and serve it in a sauccboat, and the fish in tiicir paper cases. To Stew Red Mullet. Time, twenty to thirty minutes. q8. Three mullets ; one carrot ; one tur- nip ; one or two bay leaves ; half a blade of mace ; a bunch of thyme and parsley ; half a lemon ; a glass of sherry, and two of hock. ,.ii„»c, ff^J■ about twenty and a turnip cut into slices, half a blade of mace, one large bav leaf, a bunch of ilivme and parslev, and half a lemon sliced, with pepper and salt to yotir taste. Wh.cn done, lay them in a hot dish, strain the sauce, thicken it with a piece of butter rolled in flour, pour it over the fish. Serve them up very hot. GREY MUL1!!T. Timt, a quarter to three-quarters of .in hour. 09. 1 his isa fish of a very different fl.avour and character to the preceding. It may be boiled, broiled, roaated, or baked ; when small it may be cooked in the usual fashion of dressing such fish as \»hitings. &c. ; if large, it may bo cooked as cod or salmon. TROUT. There are three kinds of trout : the com- mon trout, the white, and the salt water or sea trout. White trout is never very large ; sea trout is less, and has an excellent flavour. It is as beautiful a fish as the red mullet. Clean them as you do salmon. In season. May to September. Trout Boiled- Time, twenty to thirty minutes. 100. The fish ; one wincglassful of vine- gar, water, salt, and a piece of horseradish. Rub and wipe the fish very dry, put them into a fish-kettle of boiling water with a wine- glassful of vinegar, two table- spoonfuls of salt, and a piece of horseradish. Boil them slowly tor twenty minui.'is or half an hour, taking care that the skm is not broken, and serve them on a napkin with anchovy sauce or plain melted butter. Stcw two Oi tiiree iTii'i or thirty minutes ovef a moderate fire, with two glassfuls of hock, one of sherry, a carrot To Fry Trout. Time, twenty minutes. lOT. One or two trout one egg ; bread- crumbs ; one lemon. Thoroughly clean and remove the gills, brush them over with the yolk of a well beaten egg, dip them into bre.id-crumbs, and fry them in hot fat until of a fine brown. Serve with anchovy sauce, and garnish with sliced lemon. To Broil Trout. Time, fifteen minutes. 102. The trout ; a quarter of a pound of butter ; some salt ; one anchovy ; one table- sDoonlul of capers; half a spoonful of vinegar ; pepper, salt, nutmeg, and a iittte flour. :| I d % 1^ 6o Stuvsreon and HaHhut. Wlicn you linvc thoroughly cleaned your fish, wipe it dry ii- a cloth, and tie it round with thread to preserve its shape entire. Then melt the butter with one tcihlespoonful of salt, and pour it over the trout till it is perfectly covered ; let it remain for two or three minutes, take it out, aod put it on a gridiron ,ver a clear fire, that it may do gradually. When done, lay it in a dish, and pour over it the sauce previously made, with an anchovy washed, boned, and cut up very small, a large spoonful of chopped capers, a little pepper, salt, and nutmeg, half a spoonful of vinegar, and some melted butter. Boil it up for a few minutes and pour it over your fish. STURGEON ( Sturgeon is so rare and expensive a fish that it seems useless to give direction? for dressing it in an ordinaiy Cookery Bouk ; but as no cook can foresee what may fall into her hands to dress, we will not leave her the helpless possessor of a sturgeon— the Queen's verv own fish. For every sturgeon cnught ^ in the English rivers is Her Majesty's born i vassal, and belongs to her, except those I which swim in the Thames below Temple Bar, which belong to the civic chief, the i Lord Mayor. | The sturgeon is as large as a shark, but has no teeth. It is a very delicious fish, and may be cooked like veal. To Roast S*nrgeon. Time, three-quarters r<" an hour to one hour. 103. The tail end of a sturgeon ; some veal stuffmg ; a glass of white wine ; juice of a lemon ; a cupful of beef gravy. Take the tail end of a fine sturgeon, skin and bone it ; wash it clean, and fill the part from which the bene has been removed with veal stuffing, roll it in buttered paper, and tie it round to resemble a fillet of veal. Roast it in a Dutch oven before the fire, baste it constantly with butter, place it on a hot dish, and serve it with a cupful of rich beef gravy, a little lemon juice, and a wine- glass of white w ne. previously made hot. Vour the sauce round the sturgeon. Sturgeon Cutlets- Time, ten to fifteen minutes. 104. Onee.^g; a few bread-crumbs ; pep- per ; salt ; tli) ine and parsley. Cut some 'thin slices from a sturgeon, wash, and dry tiiem in a cloth, dredge them with Hour, and brush o\c them the yolk of a well beaten egg ; cuvti them with bread- crumbs, pei)per, salt, and a little tli> '»« and paisley chopped very fine ; fry them a nice brown, and serve them with piquante sauce. Russian Sauce for Sturgeon. Time, ten minutes. 105. One glass of white wine ; two an- chovies ; a piece of onion ; a piece of lemon peel ; a quarter of a pint of good broth ; a little cream ; butter and flour. Put a glass of white wine into a stewpan, with two anchovies chopped up, a piece of onion, and of lemon peel, with a cupful of good broth. Thicken it with a piece of butter rolled in flour. Stir in two or three spoonfuls of cream, and either pour the sauce over the fish or serve it in a tureen. Stewed Sturgeon. Time, altogether, about an hour. 106. A nice piece of sturgeon ; a little vinegar ; flour ; some good broth ; two spoonfuls of cream, or a piece of butter rolled in flour ; one tablcspoonful of Har- vey's sauce ; a glass of wine. Cut a piece of sturgeon into nice sized pieces, dip them into vinegar, dry them, flour them, and broil them over a clear fire. Flour them again, arrange them in a stewpan of appropriate size, and put in enough good broth to cover them. Let them stew until they are done and the gravy diminished. Thicken the gravy with cream, or a piece of butter rolled in flour ; stir in a tablcspoon- ful of Harvey s sauce, and a glass of wine. Serve it in the gravy, garnished with slices of lemon, and with capers strewed over it. HALIBUT. Halibut is a flat fish of enormous size, being sometimes five or six feet long, nnd weighing from four to five hundred pounds. Being so large, it is of course sold in pieces. A fine piece can be boiled like cod or any other fish, and served with any sauce usually eaten with boiled fish. Nicely cut collops can be covered with egg and bread-crumbs and fried. Stewed Halibut's Head. Time one hour and a halfi 107. Halibut ; half a pint of beer ; two or three anchovies ; one onion stuck with cloves; a sprig of pansley ; pepper and salt ; one ounce and a half of butter rolled in flour. l^ut into a stewpan wliich will hold the head, half a pint of beer, some anchovie.'^, an onion stuck with cloves and a bunch of parsley ; season it with pepper and salt ; fwjw^^vx. Basse, Whitehalt, Grayling, Carp. 6i add water enough to cover the fish ; let it stew for an liour, and strain it. I'ut the head into this liquor ; let it stew until tender ; thicken the liquor with butter and flour ; flavour it with fish sauce, and serve it with forcemeat balls, made wit!, some of the fish, bread-crumbs, sweet herbs, pepper, salt, and dripping. Halibut Collopa. Time, forty minutes. • io8. A piece of halibut ; one onion ; a little celery ; a bunch of sweet herbs ; pep- per and salt ; a little mace ; a spoonful of lemon juice ; one of sauce. Cut a piece of halibut into nice-shaped coUops. With the bones and odd bits, an onion in quarters, a bit of celery, a bunch of sweet herbs, and seasoning of pepper and salt, make some good broth ; strain it and thicken it. Fry the collops, stew them in the liquor for half an hour, and flavour it with a little mace, a spoonful of whr.tever fish sauce may be preferred, and a spoonful of lemon juice. THE BASSE. The basse is a fish of a beautiful silvery appearance, which is very popular in some localities. It has been called the white sal- mon, a fish that it rather resembles in form, and in the firmness of the flesh. It is not very abundant in the London fish-shops. In the Channel Islands it is often plentiful in its season, but never, I believe, very cheap, and it abounds along our South coast, in St. George's and the Bristol Channel, and on different parts of the Irish coast. It is frequently eaten simply boiled, and the remarks made on boiling salmon will apply equally well to it, proportioning the time allowed to the size of the fish. Fish weighing us much as fifteen pounds have occasionally been caufiht, but they are usu- ally much smaller. Basse cut in slices may be'boiied, fried, or fiicassecd, following the plan given for dressing salmon in these various ways. It may be collared like sal- mon, or, if small, cut open and fried, with bread-crumbs, seasoning, and minced herbs, following the directions given hereafter for frying mackerel. , , .„ They are good dressed au court bouillon d'eau, with a little white wine. They are served on a napkin. Basse Dressed en Casserole. Time, six miauicb lo tlie pound. 100. Basse : a piece of butter rolled in flour ; a few sweet herbs ; pepper, salt, and grated nutuicg ; juice ol half a lemon. After the fish is properly cleaned and pre- pared, fill the inside with butter well worked up with flour, sweet herbs minced fine, and seasoned with, pepper, salt, and grated nut- meg. Stew it with just liquid enough to prevent its burning, and squeeze lemon iuicc over it when it is taken up. WHITEBAIT. Time, one minute. In season. May, June, and July. no Wash and drain them in a colander, flour them well, and sift fine bread crumbs over them ; fry them in hot lard. As soon as they rise, take them out ; that will be in abotit one minute. . . i .» If you possess a wire basket, it is better to cook them in it instead of the pan. Serve them very hot. on a hsh cloth, sprinkling first a little salt over them. GHAYLING. In season, July and August. Grayling may be either baked or broiled. If small, they should be cut at the back, rubbed with butter, and a little pepper and salt dusted over them, then placed on a grid- iron over a dear fire for four or five minutes to broil and served on a dish, head and tail together, with the juice of a lemon squeezed over them. To Fry Graylings. Time, five minutes. III. Scale, gut. and well wash them, dust nome flour over them, lay them sc:.,v. rattly on a board before the fire ; fry them of a delicate brown in fresh dripping. Serve garnished with crimped parsley. Sauce : plaia melted butter. CAEP. Carp "should bo of a medium 're. with a soft roe. The gills, if fresh. \ ;" be very 'hard to pull out. '1 ake off the scales, and lay the fish for an hour before you dress it in water, to get rid of the blood, then dry it on a cloth. Bake^ Carp. Time, one hour and a quarter. In season from March to October. 112. One large carp; forcemeat; egg: bread-crumbs ; a little butter, one pint of stock ; half a pint of port wine ; two onions ; tWu ua>- icarc3 , a ,i-,..t .1 — -J — -- . six anchovies ; one teaspoonful of mustara ; one of soy ; a little salt ; Cayenne ; and a piece of butter. i . I-- ;•!. !| 62 Carp and ^\iich. ^ Clenn and scale a large carp ; put a stuff- ing as for soles, dressed in the Portuguese way, and sew it up ; brush it over with the yolit of an egg. and cover it witl> bread- crumbs, then drop some oiled tnitter ovci it. Place the carp in a deep enrtben dish, with a pint of stock, two onions 5 iccJ. two bay- leaves, a bunch of herbs, hah i [i.nt of port wine and six anchovies ; cov-r liie pan, and bake it one hour. Put a jjc <'-si/ed piece of butter into astewpan wiU» aiS:-,« of flour ; when melted, pour in the •-■nunt:..! hquo.j from the carp, with ateaspooniul of msvviard. | one of soy. and a little salt and Cayonmi ; , boil it up attain, and serve the tisli 0:1 a dish, j^nrnibhed with slices of lemon nwd bunciics o! pai-'Uey, anu the sauce in a boat. Fried Carp Time, twenty minutes or longer, according to size. 113. Caip ; i>^' .es of bi(>ad ; a lemon. Clean and dry ll-f? fish, flour them uell, put them in thepa.i and fry them of alight brown ; lay them 011 u cloth to drain, a; d fry some tlireo-cornereil ;)icc2S0f bread a.sd the roes. Serve the caip with the roes on each side of the disli ; ga;v.i J-. it with the fried bread and lemon in b!; ;;s, and malce anchovy sauce, with the juice of a lemon added, to eat with it. Carp K^ Bleu. Time, one hoii' or more. ' 114. Caip: half a bottle of vinegar : port wine; three onions ; two carrots; a sprig or two of parsley ; two or three laurel or bay leaves ; a bunch of thyme : three doves ; pepper and salt. Clean the carp well, but in doing so make as small an opening as pt ..sible ; tie up the head, place the fish in a fh kettle of the right size, and pour over it half a bottle of boiling vinegar, and add enough port wine for the carp to be covered with the liquid. Put in thiee onions in slices, two carrots, a sprig of parsley, a bunch of thyme, two or three laurel or bay-leaves, three cloves, pejiper, and salt ; put it over a slow fire, and let it simmer gently for about an hour (more or less, accordmg to the size of the carp) ; take it from the fire, let it get cold in the ' quor, and servo it upon a folded napkin. Any fish can be dressed au bleu from the Eame receipt. Carpe Trite. Time, twelve or fifteen minutes. 113. A small soft-rocd carp ; lemon juice ; flour. Choose a small soft-rocd carp, open It down th'^ 'jack, press it open very flat, ard take out the roe. Flour both the fish r-.l the roQ well, put them in a very hot fryii /.f- pan, and fry them of a fine roloiir. Serv :: them with lemon ju'ce squeezed cvci them. To Br.jl Carp. Time, thir'y minutes. ir.6. Scale and remove *he gills 'Vnm tii-0 carp, and ub sonsc salt down the backbone, i?'eii lay it f.'- half an hour in strong salt arnl v.Mter, which will thornnghly cleanse it ; d;y it, .-md plaoo it in a fi:;ii-kettle of boiling- »v,\ver, V. 'vh a tublej-poonful of salt. Boil it for thirtv mMvitcs, or less time should it be .errwu • ')0!l the roc with it, and when done servo iC Ml a napkin. Garnish with parsley and slices of Scmon. Plain melted butter and fiih sauces must be served with it. Btewed Carp. Time, one hour and a quarter. 117. A carp ; equal parts of port wine and water ; a tablespoonful of lemon pickle ; one of browning ; one teaspoonful of mush- room powder ; one onion ; six cloves ; one stick of horseradish ; some Cayenne; a large lump of butter ; a little, flour ; juice of one lemon. Having scaled, cleaned, and taken out the gills, wash it thoroughly, by soaking it in spring water for half an hour, and dry it in a cloth ; dredge over it a little flour, and fry it a light brown. Then put it into a stew- pan with half a pint of port wine, and the same of water (or more if desired) ; a table- spoonful of lemon pickle, another of brown- ing, a teaspoonful of mushroom powder, an onion stuck with six cloves, a stick of horse- radish, and a little Cayenne pepper. Cover your stewpan closely, that the steam may not escape, and let it stew gentlyover a slow fire until the gravy is reduced to just enough to cover the fish. 1 hen take it out, and put it into the dish it is to be served in. Set the gravy again on the fire, and thicken it with a lump . mtter rolled in flour ; boil it Mp, and the' in it over your fish, and gaiui . with s-Di just before you send it to table, squc i into the sr.uce the juice of a lemon. Fried Tench- Time, varying with size— about twenty minutes. 118. Two tencli ; a little salt ; lemon juice ; butter ; and flour. Clean two fine tench by throwing them into boiling water just long enough to enable you to raise the skin. Remove the gills and Tench and Smelts. 63 I fins fut Xhmf, and clean them thoro\ighly. Cut them Jow.j 'he back, and take out the Coiio:!, sptii le i Uttle salt over them, flour th'tn, squ.' ?•';'! ^iJme lemon juice over them ; fry them" tr. V-utter, and serve them upon a napkin. To 3tv)W Tench Brown. '•I'ime. one hour and a half, jciq. Tonrh ; water and red wine in equrtl tr. •:-■ ; r-n'7 cablcspoonful of lemon pickle ; th3 name ot browning : the same of wal^nut keldiup ; b. little mushroom powder ; Cay- enne pepper to taste ; an onion stuck with cloves ; a bit of horse radish. Clean and dry the fish : place them before the fire fof a few minutes, dredge them wit!) flour, and brown them in a frying-pan. Put them in a stewpan, cover them with red wme and water in equal parts ; add the lemon pickle, browning, walnut ketchup, mushroom powder, Cayenne pepper to taste, an onion stuck with cloves, and a piece of horse- v.-^rlish. , Cover the stewpan close to keep in the steam, and let the fish stew gently over a Blow fire until the liquor is reduced to barely enough to cover the fish in the dish. Take out the fish, keep them hot. thicken the gravy with a lump of butter rolled in flour, boil it up, strain it over the fish, garnish witli pickled mushrooms and scraped horse- radish. Either of these receipts for btewing tench (i.e., brown and white) will do also for carp, observing always to save and add the blood. Garnish "with fried oysters, sippets of toasted bread, slices of lemon, or scraped horse- radish, according to taste ; or with the roe (aliornate pieces boiled and fried) placed round the dish ; serve very hot. Tanclies sur lo Gril, or aiu Fines Hertcs. Time, according to size. 120. Three or four tench ; a little oil ; a sprig of parsley and thyme ; one onion ; one shallot ; pepper and salt. Clean the slime fioin three or four tench, phnige them for a minute into boiling water, and scale tbem beginning at the head, and taking care not to injure the skin, and gut them. Lay them on a dish, cover them with oil. parsley, thyme, onion, and shallot minced fine, sa'lt, and pepper. Fold them in two thicknesses of paper dipped in the oil. &c., in which the fish h'lve I'ecn lying, and bioil ihcni. When they ' - u; ac, take off the writing paper, pour ovt. ♦1.?'^ sauce iiquanii', or caper sauce, and serve ^iu. This is a famous receipt at BrusseU., 7IAICE. Plaice are rather common fish, and lack the delicacy and flavour of the other pisca- tory delicacies of our table ; hwi filleted they are very nice, and supply the place of better very well, if carefully dressed. In season from May to January. To Fillet Plaico. Time, about twelve minutes. 121. Skin them, lay them flat on the table. and cut right down the backbone, then raise the fillet from head to tail. Having quite removed the fillets from the bones, cut them nicely in pieces, and fry them in two ounces of dripping or lard, with a little pepper and salt, and the juice of half a lemon. Drain them on a cloth to absorb the grease, and serve them upon a hot white table-nap- kin. To Bail Plaice or Flounders. Time, six to .seven minutes. Flounders are in season from September to November. , , ,. . 122. A quarter of a pound of salt to a gallon of water, and a very little saltpetre. Well clean and empty your fish, draw a sharp knife down the thickest part of the middle of the back, nearly through to the bone ; lay them in a fish-kettle of cold water, with salt in the above proportion, with a small piece of saltpetre ; let them simmer for six or seven minutes after the water be- gins to boil, or longer should your fish be very large, taking great care they are not broken. Serve them (with plain melted butter) on a folded naukin. To Fry Plaice or Flounders. Time, five minutes. 12'^. Two tablespoonfuls of vinegar ; an egg ; bread crumbs ; fried parsley ; and some anchovy sauce. Sprinkle the plaice or flounders with salt, and let them lie for twenty-four hours, then wash them and wipe them dry ; brush them over with egg. and cover them with bread- crumbs ; make some lard or dripping mi.xed with two tablespoor.fuls of vinegar boiling hot in a frying-pan ; lay the fish in, ami fry them a nice brown colour, drain them from the fat on a cloth, and serve them on a lolded napkin, garnished with fried paviley. An- chovy sauce. SMELTS. A delicate little fish which has a singular perfume of violets or syiinga. It reciuires 'great care in cleaning. Pull the gills out, ■I 4 ;! 'I i 64 Smelts and Soles. 11 and tlic inside will come with them. Wipe and dry them gently. In season from October to May. To Fry Smelts- Time, three or four minutes. 124. Seven smelts; two eggs ; bread- crumbs ; a little flour, and a piece of butter. Smelts should not be washed more than is necessary to just clean them; cut oft the fins, dry them in a cloth, and dredge .a little flour over them, melt half an ouiice of but- ter and beat into it the yolks of two egg?. Din the smelts into it, then into bread-crumbs finely grated, and plunge them into a frymg- pan of boiling fat ; let them fry gently, and a few minutes will make them of a bright yellow brown. Be careful not to take o.- the light roughness of the crumbs, or their beauty will be lost. When done, dish them up on a napkin, garnish with fiicd parsley, and serve anchovy or sluimp sauce with them separately. Fried Smelts, French Way. Time, three or four minute."?. 125. Smelts ; a little flour ; milk ; crisped parsley. , . 1 • 1 After the smelts are prepared anc. dried dip them into milk, dredge them with f^our, and fry them until they are of a fine colour, and serve them with crisped parsley. SPRATS- Time, two or three minutes. i^G. Well clean a number of sprats, fasten them in rows by a skewer run through their gills place them on a close-barred gridiron, broil them a nice brown and serve them hot and hot. SOLES. Soles are either white soles or black soles, according to the colour of their b.ick. MhW'^' sized soles are of the best flavour. When they have roes they should be only used lor fillets, because they have then very little fla- vour. A large fine roe is not so great a re- commendation to a sole as inexpencnced housewives believe. In season from April to December. rilleted Soles. Time, ten minutes. 127. Two soles ; two eggs ; and bread- ciumbs. ^ r -..u u 1 Take two soles, divide iiiem irom tnc r-nf--- bone, and remove the head, fins, and tail. Sprinkle the inside with salt, roll them up irom the tail end upwards, and fasten them with very small skewers. If stnall or mid- dling sized soles, put hah a fish in each roll. Dip them into the yolk of one well beaten egg, and then into bread-crumbs : then into the eggs a second time, and again sprinkle them with crumbs ; fry them in hot lard or in clarified butter. Instead of rolling the fish they may be cut into pieces, and arranged in the form of a pyramid in the centre of a dish, and gar- nished with parsicy and slices of lemon. Cutlets of Sol 03. Time, ten minutes. 128. Two soles; one egg; bread-crumbs, and parsley. Cut two soles into narrow pieces, cross- wise, dredge a little flour over them, dip each piece in an egg well beaten, and then into bread-crumbs ; fry them a nice brown in hot fat ; drain, and serve them with fried parsley in the centre, with the slices of sole raised round it. Boiled Soles. Time, eight to ten minutes. 129. Two soles ; a large handful of salt in one gallon of water. Well wash and clean the soles, cut off the fins, and put them into a fish-kettle with salt and water. Let them boil slowly, and then simmer until done, which must be according to the weight of the fish, a large one re- quiring about ten minutes, a medium size eight. When done serve them on a napkin, with the wliite side uppermost. Garnish with slices of lemon and parsley. Anchovy or shrimp sauce are usually sent to table with boiled soles, but may be varied at plea- ;.ure. Fried Soles. Time, eight minutes. 130. Two soles ; one egg ; a few bread- crumbs. Remove the skin from the dark side of the soles, clean them, and wipe them dry, and dredge a little flour over them ; brush them over'with the yolk of a well-beaten egg, dip them into bread-crumbs, and fry them ot a hght brown, in sufficient boiling fat for them to swim in. When done, lay them on a cloth to absorb the grease ; dish them on a napkin neatly folded, and garnish with tried parsley. Plain melted butter or shrimp sauce may be sent to table with them. Fillets de Soles au Gratin- Time, according to size, about twenty minutes. 131. Fillets of soles ; veal stuffing ; apiece of bread ; bread-crumbs. Divide each side of a fine sole in iour Mode of Dressing Eels, <5S ivell beaten . : then into ain sprinkle hot lard or may be cut c foiin of .1 h, and gar- lemon. :ad-crumbs, icces, cross- r them, dip :n, and then nice brown m with fried liccs of solo .itcs. IfulofsaU in s, cut off the ;ttlt: with salt ■ly, and then be according arge one re- mediiim size on a napkin, St. Garnish y. Anchovy ;ent to table aricd at plea- a few bread- irk side of the leni dry, and ; bruiiii them ;aten egg, dip fry them ot a g 'fat for them y them on a isli them on a lish with liiid r shrimp sauce 1. ratin- out twenty affing ; apiece : sole in lour fillf ; spread veal stuffing on each piece, and roll it up : spread a layer of the same stuffing over the bottom of a dish, three- quarters of an inch in thickness ; arrange tlic rolled fillets on it in the form of a crown ; fill up the interstices with the stuffing ; ant! place a piece of crumb of bread m the centre ; cover the fillets with bread-crumbs, and cook au gratin, or put the fish mto an oven, or in a Dutch oven before the fire ; and when the sole is cooked enough, and the outside is a nice brown, serve it m the same dish. / EELS. It is one of the most painful tasks of the cook to kill and skin an eel, and it is effectec with some difficulty. By striking the head very hard it may be stunned, however and will then probably feel less pain. We be- lieve that there is also a mode of killmg them by cutting through the vertcbroe near the Take a doth in your hand ; hold the ccl by the head ; cut the skin round the neck, and turn it a little way down ; then pull the head one way and the skin the other, and it will come off ; open the fish, take out the inside, being careful not to break the gall, and cut off the back bristles. Eels are in season all the year round. Eels Spitchcocked. Time, half an hour, or till theskin turns up. 132. Two or three eels ; some chopped parsley ; pepper ; salt ; a little sage ; juice of half a lemon ; eggs, and bread-crumbs ; a little mace ; and a little warmed butter. Skin two or three large eels, open them on the belly side, and clean them thoroughly ; remove the backbone ; and cut them into pieces, three or four inches long ; stvew over them, on both sides, some chopped parsley, a very little sage, pepper, salt, a little mace pounded fine, a little warmed butter, and the juice of nearly half a lemon ; dip each piece carefully in egg and 1 uead-crumbs ; fry them in a pan of boiling fat, and serve t.f on a hot dish, in a circular form, with •' aante sauce (or any other you like) in tilt centre. Stewed Eels. Time, three-quarters of an hour. 133. One gill of port wine ; 1^ '''a pint of stock ; two blades of mace ; two 1 ty-leaves ; a few allspice ; two cloves ; half .. lemon ; one onion ; a bunch of thyme and parsley ; and some pepper and salt ; a teaspoonful of anchovy sauce, and one of ketchup. Take one or two 'arge eels, skin and cut them into pieces about three or four inches in length ; put them into a stewpan with some stock, half a pint of port wine, two blades of mace, nome allspice, two cloves, a bunch of herbs, a very small onion, half a lemon cut into slices, and some pepper and salt to your taste. Simmer over a slow fire for about three-quarters of an hour, or until the eels are done. Strain and thicken the trravy with a piece of butter, and a dust of flour, and stir in a teaspoonful of anchovy sauce, and one of ketchup. Serve the eels with their sauce over them. Baked Eels. Time, three-quarters of an hour. 134. Four large eels ; some veal stock ; a bunch of savoury herbs ; a sprig of parsley ; two glasses of port wine ; juice of a small lemon ; salt and Cayenne ; one teaspoonful of Worcestershire sauce. Skin, empty, and thoroughly wash the eels, cut off the heads, and divide the fish into rather short pieces, wipe them very dry. dip each piece into a seasoning of Cayenne, salt, minced parsley, and a little powdered savoury herbs ; pour them into a deep dish, cover them with veal stock, put a thick paper or cover over the dish, and set it in the oven until the eels are tender. Skim off the fat. take the pieces of fish carefully out on a hot dish to keep warm, and stir into the gravy the wine, strained lemon juice, and sauce ; make it just boil up, and pour it over the fish. Garnish with sliced lemon. Boiled Eels. Time, half an hour 135. Some small eels, and a little parsley and butter. , . • The small eels are the best ; do them m sufficient water to cover them, add a bunch of parsley, when tender they are done. Serve them up in a shallow tureen, with parsley and butter sauce poured over them. Fried Eels. Time, eighteen or twenty minutes. T36. One large eel, or two small ones ; one egg, and a few bread-crumbs. Prepare and wash the eels, wipe them thoroughly dry, and dredge over them a very little flour ; if large, cut them into pieces of about four inches long, brush them over with egg. dip them int"< bread-crumbs, and Iry them -> bet f.-it. (f pmnlL they should be__ curled round and fri , being first dipPff^i.//: into egg and bread-crumbs. Serve^nem up garnished with Irisd r: -le/ r\' 66 Lampreys. — Garfish.-^- The Conner, Eaked Eols-Stuifed. Time, about three-quarters of an hour. 137. Eels ; a forcemeat of shrimps or oysters; a slice of bread crumbled ; petl of liaU" a lemon ; yolk oi one egg ; pcpjior ; salt, and nutmeg ; two ounces of butter ; a little flour ; one teaspoonful of lemc 1 pic- kle ; one tablespoonlul ol walinit ketchup ; in ti.r juice of a lemon, and a teaspoonful ol made mustard, tierve it with sippets .'ud horse-radish. AWtf.— Cider will answer in the place of the wine for common ]Hirposcs. The garfish, called " Irng noses" in somf^ localities, are little appreciated by some on a glass of white wine ; one anchovy; two account of their green bones; but ihevare ^olk of an egg. salt pepper and and any of the French receipts for dressing htuft the eels with this sew them eels may be used for the garfish. Perhaps tirn them round m a dish. I'ut , ,i,ey are best of all dressed by means of the teaspoonfuls of browning ; a littlo lemon juice. Cut off the heads of the eels, and clean them very well ; make a forcemeat with shrimps or oysters chopped, a gC'-d slice of bread crumbled, a little lemon ()<>el shred fine, the yolk of an nutmeg, up, and turn butter and (lour over them, pour a little j bain-marie j.ir water into the dish, and bake them in a moderate oven. When done enough, take the gravy from under them, skim off the fat, strain it, and add to it one teaspoonful of lemon prickle, the walnut ketchup, one anchovy, two spoonfuls of browning, and a squeeze of lemon juice. Let it boil ten minutes, thicken it with butter and flour, if necessary, and serve it garnished with slices of lemon and crimped parsley. said to be very nice when well cooked. They m.ay be boiled and eaten with shrimp sauce, or boiled or fried. They may also be cooked according to the Worcester receipts for stewing lampreys, using good but not sweet home-made wine instead of Madeira ; LAMPREYS. Rich but very ii^^ly fish, unlikely to fall into the hands of an ordinary cook. They are a very ancient delicacy, and are remark- able as having tempted c'lr first great Plan- tagenet King to his death by ating too much of them. The city of Gloucester still pivsentsthe Queen with a lamprey-pic every Christmas. To Stew Lamprey as at Worcester. Time, one hour and twenty minutes. 133. A small quantity of mace ; cloves; nutm;>g ; pepper and allspic- and an equal quantity of beef gravy, Mr -.iia or sherry ; two anchovies ; a spoonful of made mus- t.ud ; juice of a lemon ; a little butter, and flour. T'loroughly cleanse, and remove the car 1^9. Cut them in nieces and lay them in a dish, and put cvi . them cither vinegar, wine, or oil, with minced sweet lurbs, i)ep- per, and salt, and any flavouring that may '.. J liked ; when they li ve lain an hour or two remove them, and the marinade in which they ue, to the bain-marie jar ; add a httle to the liquor if it be thought that more gravy ,vill be needed, fasten the lid down with a cloth, put the jar in a saucepan of water, and let tlie fish cook until it u done enough. T^E CONC'R. Th'' conger may with justice consider himself an ill-used fish, since, by many, he iscondemr/' -mtried, and loaded with h?rd names, V .icn are quite undcirved; wher^is a good conger eel, well cooked, is more wholesome, more nutritious, and nicer than more recherche und morelar ' . vi.-'nds. In addition to being '■< ry nice, and more wholesome than mo' ^er kinds of fish, it has the merit of gr :b! lance in our seas ; and if the sup> of c markets with it were encouraged by the free use of it by buyers (which it is not, on account of the unfounded prejudice against it), we might have in it a fish .as solid and as nutritious as butcher's meat, at from 2d. to 4d. a pound in our dearest maricets. This noble fish is fully deserving of free use, and protection ti'age which runs down the back of the fish. | of the immature fish, as a thing of real im- " " ' ' ' " ' portance; the best substitute for meat season it with iiepper, mace, allspice, and cloves, and place it in a closely covered stewpan with equal quauti'ies of good beef gravy and sherry, sufficient to cover it. Wiien ti.', . r, taiw; out the lamprey, and keep it hot. Boil the gravy it was stewed in with two anchovies chopped up very fine, and a lump of butter rolled in a little flour. Strain it through a hair sieve, and squeeze that our seas give us. Let all who are an- xious to aid the country's need, by lessen- ing the consumption of meat in times of scarcity, give the conger a fair trial. At a time when meat may reach famine prices, do not let us allow tons of nutritious fish to be slighted, or worse, wasted. In the ways of dressing itwe have great variety, as well . Modes of Coohiu^ the Conner. 67 k I as other r^stronomic merit";, nnd difTcrent parts ofli.e fisli nr<* adapted forcli'tercnt purposes. The head and tail are l..j List for soup, because the ricli gelatinous pick- in^; about the first gives thickness to the soup, and the tail is too l)ony to be as ap- propriate as till" centre cuts to dress other ways. The portions nc.\i to the head offer good cuts (tiie number dependent on the leiv^th and si .e of the fish) for stutfing, nnd cither boiling or bakinij. The fat adiiernii^ to the bone (I t]i;l)cve, in trulii, tiie lue ol the fisIi), is \iry rich, yet delicate, and s^honld on no account be removed when the fish is cl. ancd. In takuig this out some London lisiimonrrers commit a great mis- take. Still furtlu" on in the conger may be cut compact slices and coUops for fry- ing, stewing, or fricnssceing, and for making into pies. A long piec!, boned, cut from near the head to \ itliiu lia'f a foot of the tail, one side, or botii, according to the size of the fish v good for collaring, and the ( ud near If tail may be saliod for breakfast. Boiled Tongcr. Time, I ' 1 hour. x.\o. White con.i;er eel; 'read-cnimbs ; pei;l of half a lemon ; n s; of parsley ; lemon thyme; winter savoij, wee c marjo- ram ; a piece of butter or dripping; pepper; salt ; nutmeg, and a spoonful of suet. Cut a piece about a foot long from the head end of a fine conge^ make a stuffing of the bread-crumbs, minced parsley, lemon thyme, winter savory, and sweet marjoram minced fine ; a little chopped suet, j^rated 1 n;on peel, and butter or dripping ; season it with pepper, salt, and nutmeg ; stuff the fl^!l, and -sw it up. Put it into warm wa- ter, let it simmer until it is cooked enough, and serve it with any sauce usua y eaten witii boiled fish, .\ thick piece will take half an hour after it simmers. It may be boiled withoui the stutling, if it be preferred. Stewed Conger. Tiiiif*, according to size. 141. A confer eel : a bunch of sweet herbs ; one onion ; pepper, salt, and mace ; water or bio; I ; a liitle flour. Cut the conger into piecs as for frying, dry and flour the pieces, and brown them in a frying-pan. Put theni into a stew-pan with a bunch of sweet herbs, an onion cut in quarters, seasoning of pepper and salt, and of spice, if it be liked, and enough water, or broth, nearly to cover the fish. Let it stew gently until it is cooked enou£;b, thicken the gravy with flour just enough to take off the richness that may have risen to the top, and serve the conger witli the gravy round it. 'I'hc gravy may bed.ivourcdwith tomatoes, chutney, or any other sauce. The stesvcd conger is nice with oysters ; open them, and save the liquor, mi.\ it with a little flour, use it to thicken the gravy, as mucli as neces- sary, let it just boil up, and put in tlie oys« tcrs long cnoui^h for tliem to get hot. Baked Ganger. Time nc hour, less in a quic't oven. 1.42. 1 akc such a piece of fine conger as would be chosen for boiling : make a stuff- ing, and stuff it as mentioned for boiled conger. Put it into a pie dish or a baking disli, with a pint of w.ater, lay pieces of butter over the fish, flour it well, and put it into a moderate oven ; baste it often with the liquor while it is cooking, and when it is almost done thicken the liquor with flour, just enough to coiiect any little richness that may float on the top of it ; not more. Baked conger may be varied in many ways. It is very nice with potatoes haked under it: but as there must be liquor in the dish with which to baste the fish, to prevent the skin from,gettingdryand hard, they will not brown on the outside. The gravy may be thickened with tomatoes, or with tomato sauce, and this is particularly nice. It may be taken from the liquor, and eaten with dressed cucumber and early potatoes. It may be flavoured with or eaten with any sauce that is nice, and it will be excellent any way A good i'avouring for a change, is .1 table- spoonlul of lemon pickle, the sam ; of walnut ketchup, and a dessert spooal I qI soy. Fried Conger. Time, twenty to twenty-five minutes, or longer. 1^3. Conger ; egg ; bread-crumb?. Cut the conger into slices an inch and a half or two inches thit , or a little thicker, according to the size of the fish. This is the best way ti) cut congei for frying, and most other purposes for vvliich it may require similar subdivision ; because by it the solid 'ack of the hsh and tiie richer under part go together, which they do not when collops are cut longitudinaliy. Cover the fish with egg and bi -ad-c uinbs, and fry it in plenty of fat, made to boil before the fish is put in. Take care that the frying-pan is pcricctly clean, and that the fish is fried to a bright colour. Serve it with lemon to scjueeze over it, plain melted butter, oyster sauce, shrimp sauce, or any ^^ucc preferred. 5-a I 68 Modes of Cooking Perch and Pike. I'll PERCH. !t is so difficult to scale perch thnt some people have them boiled with the scales on, us they come off easily afterwards. Clean it carefully. A perch weighs, when faie, from three to four pounds. To Boil Perch. Time, half an hour, if larpe. In season from September to November. 144. Cut off the spines from the back, scrape off the <-caler, with an oyster knife, and tliorouRhly clean and wash them. 'I hen boil tiiem in cold water very carefully, as they are a most delicate fish. Fried Perch. Time, twelve minutes, 145. Some bread-crumbs, and eg^. Thoroughly clean and scale the perch. brush them over with a well beaten egg. dip them into bread-crumbs, and fry them a nice brown in boiling fat. Serve them with anchovy sauce or melted butter. Fish Scallop. Time, twenty minutes. 146. Cold fish ; a teacupful of milk or cream ; a large teaspoonful of anchovy sauce; a little pepper and salt ; ahttlemade mustard ; a lump of butter ; some bread- crumbs. Pick any cold fish from the bones, mix with it a teacupful of milk or cream, a large teaspoonful of anchovy sauce, a little pepper and salt, and a saltspoonful of made mus- tard. Put it into a stewpan over a mode- rate fire for two or three minutes, stirring it all the time, then put it into scallop shells or a dish, strew some grated bread thickly over it. and a few thin pieces of butter ; brown it in a Dutch oveu before the fire, end serve it very hot. To Fry Perch Plain. Time, twelve minutes. 147. When the per 1 are scaled, gutted, and washed, dry them well with a cloth, and lay them out singly before the fire for a few minutes. Flour them well, and fry them a fine brown in plenty of good drip- ping. Serve them witli rnelted butter and crisped parsley. « PIKE. This voracious river fish depends greatly upon the manner in which it is dressed. We have e.iten -xcellcnt "Jacks." as they are called in ne midland counties, and others fjuite undeserving of approbation. It ou^s;ht always to be baked or roasted, and not boiled ; but as some families dress it in the latter manner, we give directions for it. The fins are usually cut off it, and it must be very carefully scraped and cleaned. In season from September to March. To Boil Pike. Time, half an hour to one hour. 148. Pike ; twelve oysters ; half of a French roll; two eggs; lemon; sweet herbs; pepper ; salt ; nutmeg ; a lump of butter ; a wineglass of v inegar. When you have taken out the gills, cleaned and thoroughly washed the fish, make a forcemeat of a dozen chopped oys- ters, the crumb of half, or a whole French roll, a little lemon peel shred fine, a lump of butter, a few sweet herbs, the yolks of two well beaten eggs, seasoned to your taste with pepper, salt, and nutmeg. Mix all together and stuff the fish : sew it up. and fasten it with the tail in the mouth with a small skewer. Put it into a fish-kettle of boiling water with a wineglassful of vinegar and a tablespoonful of salt. If it is of a middling size, it will be done in about half an hour ; or, if large, one hour. Serve it up with melted butter and a lemon, or with anchovy sauce. , Garnish with pickled bar- berries. To Bake Pike. Time, one hour. 149. A large pike ; some forcemeat ; two or three anchovies ; half the peel of a lemon; otie glass of wine ; one tablespoonful of sauce ; a spoonful of capers. Scale and wash a large pike, fill it well with stuffmg made as for veal, skewer the tail in the mouth, and place it in a deep dish. Season it with salt. Put a good sized piece of butter over it, and bake it for one hour. When done, add to it about half a pint or more of the gravy, two or three small an- chovies chopped very fine, the rind c' 'lalf a lemon, grated, a spoonful of capers, large spoonful of sauce, either Worcester or Read- ing, a glass of wine, and a little butter rolled in flour to thicken it. Serve the fish on a dish, and the sauce in a boat. Stewed Pike. Time, three-quarters of an hour. 150. Pike ; two ounces of butter ; a little flour ; one pint of red wine ; a bunch f sweet herbs i four cloves; twelve yoimg Mackerel— Haddocks. ^ onions ; pepper and salt ; two anchovies ; one spoonful of capers. , . „ , Brown butter and flour in the bottom of a stowpan ; and mix into it a pmt of u:d i.ne ; add a bunch of sweet herbs, he cloves, and a dozen young onions boiled (cnfirr. and sufficient seasoning of pepper •ind salt. Cut the pike in pieces, put it m. ;,nd let it stew gently until it is cooked enouch. Take it out, and keep it hot Add to the sauce two anchovies chopped UD and a spoonful of capers minced. Let it boil up for a minute or two. pour it over the fish, and lay sippets of toasted bread round the dish. Eoaited Pike, or Mackerel. Time, half an hour. iqi. Pike ; bread-crumbs ; four anchovies; one pint of oysters or shrimps ; a sprig of parsley ; one onion ; pepper and salt ; nut- meg ; cloves, and mace; half a pound of "clean the fish well ; make stuffing with bread-crumbs, oysters, or shrimps, chopped parsley, onions, and the seasoning and spices: Mix all well together with half a pound of butter, stuff the fish, and pu some of the stuffing over the outside. 1 u the pike in a cradle, and roast it. basting it unceasingly all the time it is cooking. MACKEREL requires to be eaten quite fresh ; it will not, in fact, keep at all. Some people call it the " pig of the sea," as it is scaleless, and, like pork, disagrees with some eaters. Mackerel Boiled. Time, fifteen to twenty minutes ^Takc a deep incision on cither side of the backbone of a fine mackerel, after tho- roughly cleansing and drying it in a cloth, and put in a little salt, Cayenne, and a spoonful of clarified butter. Lay it on a well-heated gridiron rubbed over with butter or suet and when of a nice brown colour, turn the back to the fire, taking care that the fish docs not stick to the gridiron. When done, put into the incision of the back two spoonfuls of ma'ilre dhSttl batter, previously putting your mackerel on a hot dish without a napkin, then spread three move spoonfuls of butter over it. place it in the oven for a few minutes, and serve it very hot. Fillets of Mackerel Stewed. 152 Cut the fish open sufficiently to empty the inside, remove the rocs, and thoroughly wash them and the mackerel. Put them into a fish-kettle of co d water with a large tablespoonful of salt, bring them gradually to a boil, and simmer for about twenty minutes if the fish is large, if small fifteen minutes will be sufficient, or even less time ; but they must be taken carefully out when the eyes are starting. Remove the scum as it rises, and when done, serve them on a napkm, and send fennel sauce, plain melted 1 tier, or goose- berry sauce to table with them. Mackerel a la Haitre d'Hotel. Time, twenty minutes. 153. One mackerel ; three spoonfuls of maitte cChbitl sauce, or juice of half a lemon, and a little salt, Cayenne, and two spoonluls of clarified butter. Time, fifteen to twenty minutes, 1 154. Two mackerels ; one lemon ; two ounces of butter ; nearly half a pint of port wine ; two teaspoonfuls of soy. and a littlo salt, Cayenne, and pounded mace. Raise and divide each fillet from the mackerel into two, and lay them in a stew- pan with two ounces of butter previously melted with a little fiour, Cayenne, salt, and the rind of half a lemon. Shake the stew- pan over a moderate fire for a few minutes, turning the fillets. Then pour in slowly nearly half a pint of port wine, with the two spoonfuls of soy and the mace, boil up and pour over the fish. HADDOCKS. The haddock is a delicate fish with a fine flavour. This fish has a superstition at- tached to it. On each side of the body nt^r the gills it has a dark spot, fabled to be the impression made by the finger and thumb of St. Peter when taking the tribute money from its mouth. It s m season from August to February. To Boil Haddocks. Time, a quarter to half an hour, according to size. 155. Two haddocks ; enough water to cover them ; a quarter of a pound of salt to each gallon of water. Clean the fish, and wash them thoroughly, they will require scraping first, then put them in the fish-kettle ; simmer them gently. Serve with a garnish of sliced lemon and parsley. c~,.r.> • «i»i»pr1 hiittpr or anchovv. Pried Haddock. Time, a quarter of an hour or eighteen minutes. 156. Haddock ; egg ; bread-crumbs ; « .(.-■■ ' 'S f ^1 i f| \ ■'> ;o Skate. — Shell-jish — L ohster. if' I sprig; of pnrslcy ; a little lemon thyme ; a few cliives ; pepper nnd salt. Haddocks of medium size are very rice cut open, covered with p?g, breadcnmibs, chive, parsley, and a little Irmon thymi- niinceJ very line, salt and pepper, and fried. Baked Haddock. Time, from half an hour to an hour, 157. One hnddocl; ; sonic veal stuffing ; brend-rrumbs ; and one cgpf. Thoroughly clean and dry the haddock, fill tlie insiile witli veal stuflinjr, sew it up, and cuil the tail into its motuh. IJiush it over with egg, and strew bread-crunii)s over it. iSct it in a warm oven to bake fi)r about half an hour, but if a Dublin May haddock, it will require double that time. Serve it on a dish without a napkin, with any sauce you please, ancliovy, melted butter, &c. To Broil Haddock. Time, fifteen minutes. T58. Thoroughly clean and dry them in a cloth, rub them over with a litile vinegar, and dredge them with Hour. Rub some grease on the bars of the gridiron, put it over a clear fire, and when it is hot, place your fish on it ; turn them two or three times, and broil thein a nice Ij.own colour. Serve them with shrimp sauce, or plain melted butter. Or. Time, half an hour. 155. C .ir, and dry the haddock, .ind put it into a Dutch oven before a very quid: fire ; as suon as the skin rises ta' c it from the fire, brush it over with the yolk of a well-beaten egg. Strew bread-crumbs thickly over it, and dredge it with (lour. Rub some butter over a gridiron, lay the fish carefully on it, and each time turned, lay a small slice of butter over it. Serve with shrimp sauce, or melted butter. To Dry Haddock. Time to dry, two or three days. 160. One haddock of three pounds weight ; egg ; and bread-crumbs. Choose the fish from two to three pounds in weight, take out the gills and the inside, and well clean the blood from the backbone. Dry them in a cloth, 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 two or three days they will be fit for use ; skin and brush them over with egg, and strew bread-crumbs over them. Lay them b'^'"ore the fire, nnd baste them with butter. Serve with e^g sauce. SKATE. Cut off the fin part, put it into fresh water, and it will curl up. In season from August to April. To Crimp Skate. Time to soak, one hour, i6t. Have the skate alive; .skin, and wash it very clean, cut if in long slips the whole length of the fish, aliout an inch bro.ad, roll it over your finger, ami throw it into spring water ; cut the ni'ddle part of the fish ill any form you like, wash it wdl, and put it into spring water fur one hour, il-.en \saslj it veiy clean, and put it to drain for use. To Boil Crimped Skate. Time, fifteen to twenty minutes. 162. Clean, skin, and cut the l'i-;h into slices, roll them over your finger, and f.isteu them round with a thin string. I^iit them into a stewpan with a large quantity of salt in the water ; boil them for about fifteen or twenty minutes and hold them ovor tin; stew|)an to chair, ; remove the string, and serve them on a folded napkin plac'.'d in .a hot dish. Shrimp or lobster sauce may be served with it. To Fry Skate. 163. Brush it over with the yolk of a \sell-bcaten c.g'^, and cover it with bre.ad- ciumbs, fry it a nice brown, and serve it on a hot table-napkin, witli anchovy 01 shrimp sauce. SHELL-FISH-IOBSTEB. To Choose Lobsters. 164. 71ie heaviest are the best, nnd very often a good small-sized lobster will weigh heavier than a large one. 'l"he male is the best for boiling, the flesh is firmer, the shell of a brighter red. Yoii may easily distinguish the hen lobster by its broader tail, and the two ufipermost fins within the tail 1 .-ing le.ss stiff and hard than those of the male lobster. Men lobsters are best for sauce or salad, on account of their coral. To Boil a Lobster. Time, half an hour. 16^. Boiling a lobster may be madi; a horrilile oper.ttion if the advice we an.; about to give is not attended to ; and it.? cries in dying arc said to be most pain- W. A S X Scalloped Lohstcr. — Lobster Cutlets. 71 much a we a 111 ; and its ost pain- ful. Happily it is possible to kill it imme- diately. It is clone thus :— Put info a lat^f kettle water cnoupili to cover the lobster, with a quarter of a pound of salt to every gallon of watrr. Whon it boils fast put in the lob'^ter, //rad firs/; this is a little diflicnit to achieve, as 'the lobster is not easy to hold thus over the hot sieam, but we are sure any humane conk will do it. If the h-ad goes in first it is killed instantly. Hull it briskly for lialf an hour, tlien take it from the hot water with the tongs, and lay it to drain. Wipe off all the scum from it '; tie a little piece of butter in a cloth and rub it over with it. A lobster weighing a pound takes one hour to boil, others In like proportion, more or less. To Dress Lobstsrs. j66. When sent to table, separate the body from the tail, remove the luge claws, and'erack them at each joint carefully, and split the tai! down the middle with a sharp knife ; place the body upright in the centre of a disli on a napkin, and arrange the tail ; and clawb on each side. Garnish it with double parsley. Scalloped Lobster. Tiiiie, fifteen minutes. 167. Ore or i>v > lobsters : a little pepper, salt, Cayenne, and a t.ab'.espoonful of white sauce, or thin meited butter, and bread- crumbs. I'iCk out all the meat from one large, or two middliug-sized lobsters, and pound it in a mortar with a little pepper, salt, Cayeime, and a spooidul or more of white sauce, or thin iTieUed butttT, suflicient to moisten it. Split the empty sliells of the tails and the bod;cs, and nil each of them neatly with tiie pounded lobster, cover them with grated bread, and put them into an oven, berve on a folded napk'^ with fried parsley. .Six or S(;ven divided shells will be suihcient for u dibh. Broiled Lobsters— An American Receipt. Time, fifteen or twenty minutes. 168. After '< "ing boiled the l(>bster, split it from hca ail. 'lake out the uncar- able nart cane., the " lady." lay it opin. put pieces of butter ov<"- the meat, spriidom a fine hen lobster, and two small ones, and pound it in a mortar with a part of the coral and a seasoning of pe|)per and salt, a blade of pounded mace, a liitle iiutnieg and Cayenne pepper. Add the yolks ot two well-beaten eggs, tiie wliite of one, and a spoonful of anoliovy sauce ; mix the iibove ingredients thoroughly to- gether, and roll it out as you would paste with a little Hour, nearly two inches thick. I H^^ 72 Crahs. — Crayfish, — Oysters. w. ■' Cut it into cutlets, bnish them over witl"> the yolI< of egg, dip them into bread-crumbs, and fry a nice brown in butter. Make a sauce with a cupful of meltetl butter, a spoonful of aneliovy sauce, and the re- mainder of the coral. Pour it into the centre of a hot dish, ard arrange the lobster cutlets round it, as you would cutlets of meat ; place between each the horns of the lobster cut into short lengths. lobster Balls. T.'me, eight or ten minutes to fry. 172. A fine hen lobster ; two eggs ; bread- crumbs ; two ounces of butter ; pepper ; salt, and a very little Cayenne pepper. Take tiie meat fror. \ fine hen lobster, and pound it in a moi; .;• with the coral and spawn. Mix with it not quite an equal quantity of bread-crumbs, seasoned with pepper and salt, and a very little Cayenne ; bind the whole with two ounces of fresh but- ter warmed, roll the mixture into balls the aize of a large duck's egg, brush them over with beaten egg, cover them with bread- crumbs, and fry them lightly. Serve them hot (after draining the grease from them) on a napkin. To Choose Crabs. 173. The h'^aviest crabs are usually con- sidered the best, although those of a middling size arc the sweetest, when per- fectly fresh and in perfection, the shell, whether alive or dead, should be of a bright red colour, and the joints of the legs stiff. Crabs are stale when the eyes look dull. They are boiled in the same manner as lobsters, but require a much longer time, and are usually eaten cold. To Dress Boiled Crabi. 174. Empty the large shell ; mix the flesh with a very little oil, vinegar, salt, white pepper, and Caycime to your taste, replace the meat in the large shell, and place i\. in the dish with ihe claws. Battered Crab. Time, one hour. 175. One large crab ; bread-crumbs ; a little parsley : tiiree ounces of butter ; pep- per, salt, and Cayenne to taste ; juice of a lemon. Boil the crab, pick the meat out of the shell, cut it into small pieces, and mix all well together with bread-crumbs, and a little ininced parsley, equal to a third of the crab in quantity. Mix in pieces of butter here and there ; season it with pepper, salt, and Cayenne to taste, pack it into the shell and squeeze over it the juice of a lemon, or drop in a spoonful of lemon pickle, or vinegar. Cover the top with a thick layer of bread-crumbs, put small pieces of butter over it, and bake cither in a moderate oven or before the fire. To Stew Crab. ; Time, a quarter of an hour, 176. One large crab; somebread-cntmbs; pepper ; salt ; a piece of butter ; the juice of a lemon. Pick all the meat from n good-sized crab ; cut it into very small pieces, mix it with ratlier more than a quarter its weight in bread-crumbs, season it with pepper and salt, return it to the shell with sufficient but- ter to moisten it, squeeze in the juice of a lemon, and put a thick layer of l»r' id- crumbs on the top, with small pieces of tjut- ter laid over them. Place the shells in th« oven, or in a Dutch oven before the fire, to brown the crumbs. Serve on a napkin, garnished with parsley and slices of lemon. To Boil and Serve Crayfish. Time, a quarter of an hour. 177. Crayfish ; salt ; boiling-water ; one tablospoonful of vinegar ; parsley. Throw your crayfish into a stewpan of boiling salt and water with a tablespoonful of vinegar ; boil them quickly a quarter of an hour, and then drain them dry. When cold, place a few sprigs of double parsley in the centre of your dish, and arrange your crayfish all round as close as you can, with the tails outside, and at the top of the parsley put a few in any form you please, garnishing the edge of the dish with the same in small sprigs. OTSTEBS. They must be fresh and fat to be good. In season from August till May. They are excellent eaten cold, opened and laid on a dish, and served with thin slices of brown bread and butter, or alone. Oysters for Keeping and Opening. 178. Take the oysters from the barrel, and put them in a clean milk-pan covered with pure water moderately salted and changed every day. Keep them in a cool place. In opening them, try and avoid cutting them by keeping the point of the knife close to the shell. ■^-"-"" '■--"- ■^ ttS& SfiS Modes of Dressing Oysters. 73 one To Feed Oysters. 170. Wash them perfectly clean in a pan of water, then hiy them bottom downwards in a deep pan, and pour over them water with a large quantity of salt. Change the water every day. The salt should be pre- viously dissolved in the water, allowing about five or six ounces to each gallon of water. You may fatten them by putting oatmeal into the water every day. Oysters Stewed. Time, ten or twelve minutes in all. 180. A pint and a half of oysters ; two ounces and a half of butter ; a dessertspoon- ful of flour ; a quarter of a pint of cream ; and a little mace and Cayenne. Open a pine and a half of oysters and wash them in their own liquor, then strain the liquor into a small stewpan ; add a little mace and Cayenne, two ounces and a half of butter, and a large teaspoonful of flour. Boil it for three or four minutes, then take out the mace, and stir in a quarter of a pint of cream ; throw in the oysters, pre- viously bearded, shake them round, and let them stew at the side of the fire for four or five minutes, but do not let them boil. Garnish with sippets fried lightly. Scalloped Oysters. Time, a quarter of an hour. 181. Three dozen oysters ; grated bread- crumbs about a large teacupful ; two ounces of fresh butter : pepper. Butter some scallop shells, or if you have not any, a small tart dish. Strew in a layer of grated bread, then put some thin slices of butter, then oysters enough to fill your shells or dish. Cover them thickly with bread-crumbs ; again add slices of but- ter. Pepper the whole well, add a little of the liquor kept from the oysters. Put but- ter ov^>r the whole surface, and bake in a quick oven. Serve ihem in their shells or in the d.sh. Brown them with a sal.imandcr. If you have not one, make the kitchen shovel red- hot, and hold it over closely enough to brown your scallops. French Scalloped Oysters. 18a. Oysters ; an ounce and a half of but- ter ; a sprig of paisley ; pepper ; a little lemon juice. Throw the oysters into boiling water over the fire, and let them just bubble up, not boil. Roll them in butter with minced parsley, pepper, and lemon juice. Make some of the deep shelh quite clean, arrange the oysters three or four in each, put them on the gridiron, and the moment the liquor bubbles at the side, take them up and serve them. Another way is to open some large oysters in the deep shells, put over each a little miiitre d' hotel .sauce cold, place them on the gridiron, and servo them the moment the liquor boils. To Stew Oysters Plain. Time, three or four minutes. Three dozen oysters ; thin melted twenty pepper a blade of mace 183. butter ; corns. Open the oysters, cut off the beards, and wash them in their own liquor to remove the grit. Strain it into a small stewpan, add a little thin melted butter to thicken it, abi.ide of mace, and twenty pepper corns tied up in j muslin. Let the oysters simmer in this I sauce lor about three or four minutes, t.iking 1 care they do not boil. Serve with sippets of bread. Fried Oysters, to Garnish Boiled Fish. Time, five minutes. 184. Half a pint of oysters ; half a pint of milk ; two eggs ; a little flour ; pepper ; salt ; nutmeg ; bread-crumbs. Open and remove the beards from half a pint of oysters, scald them in their own liquor, and drain them on a fine sieve. Then dip them into a b.-it'er made v/ith half a pint of milk, two eggs, some grated bread- crumbs, pepper, salt, and nutmeg. Put them one at a time into a pan of boiling fat, and fry them a light brown. Take them out carefully with a skewer, or one prong of a fork, and serve them as a garnish for boiled fish. Oyster Fritters. Time, five or si.x minutes. 185. Some good-sized oysters ; four whole eggs ; a tablespoonful of milk ; salt ami popper ; bread-crumbs. Beard sc ne good-sized oysters, make a thick omelet batter with four eggs and a tablespoonful of milk, dip each oyster into the batter, and then into grated bread, fry tlicm a nice colour, and use them to garutsh fried fi.sh. Oysters in Marinade. Time, six minutes. 186. Oysters ; pepper ; salt ; grated nut- meg i lemon juice ; batter. Put the oysters (out of their shells) in cold water over tlm fire, and when it boils take \': ■■A 74 Scallops— Prawns — Mussels and Cockles. , J; i them out and throw them into cold water, and then lay them out upon a cloth to dry. Spread them on a dish, sprinkle them wrh iJcppcr, s-iit. and a little grated nulme.ir, squeeze lemon juice over them, let them lie n little time, dip them in batter, and fry them. Scallop Fish, or St. James's Cockle. Time, half an hour. 187. Scallops; bread-crumbs; pcppw ; .•;nlt ; a sprig of minced parsley ; flour , a -spnnnful of lemon pickle. Open the sc.illops witli a knife, and take tlieiu out as you would oy.sters ; cover them with beaten "fi^g and bread-crumbs, well seasoned with pepper, salt, and minced j)arslcy, and fry them nicelv. I'ut them to keep hot, dredpje flour into the frying-pan to take up the grease, mi.x in water enough for gravy, season with pepper and salt, thicken it, if required, make the scallops hot in it, and serve them with the gravy together. Lemon pickle may be added. 'Ihcy m.iv also be floured and fried ; and then stewed. Scalloped Scallops Time, nine minutes. t83. Bread-crumbs ; a piece of butter ; pepper and salt. 'lake them out of their shells, cut off their beards, and divide e.-K:h mto three or four pieces. Fry some bi^-ad-crumbs with but- ter. pe|»prr, and salt, until they arc bio.vn ; ]Mit 111 the scallops, and fry them and the bread-crumbs for three minutes, shaking the pan all the time. Rick them mceiv in the shells, brown the tops, and serve them. MMd Scallops Time, half an hour. 189. Scallops ; brcad-cuimbs ; pepper and salt ; thin slices of butter. Take the scallops from their shells, and beard them. Season fine bread-crumbs with pepper and salt, and lay them a quarter of an inch tliick at the bottom of a (lis!) ; spread the scallops over, cover them w ith more bread-crumbs, put thin slices of butter over the surface, and bake them in a moderate oven, 'lluy will take from twenty minutes to half an hour. To Eoil and Serve Prawns. Time, ten minutes. 190. Prawns ; strong salt and wafer ; one large China orange, or a lemon , sprigs of double parsley. Roil your prawns for fen minutes in a stewpan of boiling salt and water, and then drain them dry. I'ut a large China orange, or lemon into the centre of a dish, and stick the prawns thickly over it. commencing at the bottom, with their backs rpwards. At the top pl.-ice three with the backs down, and a sprig of double parsley arranged be- tween them and at the edge of your dish. To Boil Cockles and Periwinkles. 191. Put them in a stewpan, with only a small quantity of water, to prevent the pan from burning ; when the cockle-shells open the fish will be done. To Pickle Cockles. 192. Equal quantities of vinegar and wine; with die liquor (rum the cockles : one blade of mace ; and some salt. Wash your cockles clean, and put them in a stewpan, cover them close ; set them over the fire and shake them till the .shells open, then fake them out ; let the liquor settle till it is clear ; then add an equal quantity of wine and vinegar, a litde salt, and n. blade of mace. Boil tliis pickle and pour It over your cockles ; put them in jais or bottles, and cover them close. UUSSELS AND COCKLES. Clea-p, the shell; well with repc afed wash- ings. !>ut do not keep them longer than neces^iiy in water, as it is not their nature to reiniim immersed, md stew them with a «■(. il quantity of boilmg-water. The sauce- pa« should be covered, and shaken con- 'ir.tiiiUy while they cook, that they maybe donr equally ; when the shells open they are do«^ Mussels and cockles must always be bwwd in this way (to facilitate getting them crat«^ the shells) before dressing them other wayf, as it would be too troublesome to free them fr<>m the shells, small as they are, with the kntf** as we do oysters. In boiling mussels put a silver spoon in with them, and if it turns black do not eat them, liat boiled mussels very hot, and take care to pick out the beards. To Stew Mussels. Time, ten minutes. 193. One pint of mussels ; half a pint of liquor ; one blad- of mace ; a small piece of butter rolled in flour, C'lean the shells thoroughly with repeated washings, and cook them until they open, as mentioned above. Pick them out of the shells, and as you do so save the liquor that runs trom them, and pick out Irom each one i. llgHIIWM.HaB5Kfl ■ ^ J 1) ■ ^ L 1. 'fur /tot. 4-. Gdi> J. /-f^/iiting. lo. iita/mptd (h'ittrt 1. Ct./'i //(iJi; <;. /.oils Iff 8. liuiiduk 11. t,( /»;/ei/ ^t ; h.uig the stick on which you have threaded the fish over the smoke, and let them remain for twenty-four hours. Fried Herrings. Time, si.\ or eight minutes. 193. Clean and scale the fish, and dry them thoroughly in a cloth. When they are quite dry, fry them to a bright C'lloiir. The herring, being so rich a fish, should be fried with less butter than fish of most kinds, and well drained and dried alterwards. A nice sauce to eat with herrings is sugar, mustard, and a little s.a't and vinegar. Some serve melted butter, but herrings are too rich to eat with a rich sauce. Crisp parsley maybe used as .a garnish. Fry spr.its in the same way ; they require no sauce, unless it may be a little lemon pickl>; or ketchup. Broiled Herrings. Time, si.\ or eight minutes. J99. Herrings; a spoonful of flour; a qi art r ol a pint of table beer or ale ; a slice of onion; six ounces of whole peppers ; one ounce of butter ; a spoonful of nuistard. f Mean and dry the lish. cut off their heads, flour them and broil them. Break up the heads and boil them for a quarter of an hour in a lit'le t.-ible beer or ale, with a little whole pepper and a slice of onion ; strain off the liquor, thicken it with butter and tlour, beat mustard up with it. and serve it in a tureen to cat with the herrings. Homc-salted Herrings. 200. Have the fish as fresh out of the sea as possible, clean and scale them with wiping, but do not wash them. Pepjier them slightly, and sprinkle them well over with salt. They ate very nice for breakfast fried. If they arc to be eaten the next morning they should be turned after lying in the salt twelve hours ; if they are for the morning after, turn them when they have lain twenty-four hours. OI7BNET8. There are several kinds of this fish, the grey, red, streaked yellow, and sappharine ; of these the last is the best, but they arc all very nice flavoured. ¥ 1 ~ ^1 t j . w 76 Gurnets — Cold Fish — Dressed Fish. Baked Gurnets. Time, thirty or forty minutes. aoi. Two gurnets ; two or three slice? of bacon ; one onion ; half a pint of mclfcrl buffer ; twotal)lospoonfuls of Ilarvoy sauce. Stuff tho gurnt'ts with vcnl stuflinij, sew them up with packlhrcarl, and put the tail round the fishs mouth, as you do the whitinjj or haddock. Put them in a baking dish, cover tlu-ni with thin slices of bacon, and bake in a hot oven for .ibout hiilf an hour, or longer if they .ire large fish. When done, put them on a dish, and serve with sauce over them, made of the onion, melted butter, and Harvey sauce. Boiled Gurnets. Time, two hours. 202. Thoroughly clean your fish, and boil them in a fish-kcttlc of very strong salt and wafer, serve them on a napkin, and send anchovy sauce, or plain melted butter to table with them. Fish Cake of Cold Fish. Time, two hours. 203. The remains of cold fish ; cod ; soles; turbot, &c. ; a bunch of sweet herbs ; bread- cnunbs ; cold potatoes ; a sprig of parsley ; one or two eggs ; pepper and salt ; quite I half a pint of water. 1 Pick the meat from the fish \\ ith two , forks, and mince it very fine ; mix it well I with equal quantities of bread-crumbs and i cold mashed potatoes, and season it highly with pepper and salt. Put the bones, heads, and Irimminyi* »)f the fish Into a stewpan, with the s>^eet herbs, parsley, and a little pepper and salt ; pour over it about a pint of water, and let it simmer slowly for an hour and three-quarters, or hmgei, if not done enongh. Make the minced fish, bread, and potatoes into a cake, bmding it with the white of a beaten egg ; brush it over with the yolk, strew it well with bread-crumbs, and fry it lightly. Pour over it the strained gravy, and set it over a gentle fire to slew slowly for nearly twenty minutes, stirring it occasionally. Garnish it with slices of lemon. To Dress Cold Fish. j 304. Some cold ftih ; fowl ; game, &c. ; 9om. lettuce ; a cucumber ; beetroot, and j Hard-boiled eggs. I Place at the bottom of a dish a layer of cut lettuc*. place over it some cold picked fish, and any cold picked fowl, g:\me, &c. Then another layer of U-ttuce, encircled with hard-boiled eggs cut into quarters, then more lettuce, encircled with thin slices of cucumber and of beetroot. Pour over the whole any dclicite sauce you may have. Bissoles of Cookod Fish. Time, a quarter of an hour. 205. Any cooked rich light fish ; an equal quantity of bread-crumbs ; a piece of but- ter ; one onion ; a sm.all bunch of sweet herbs ; pepper, salt, and one or two eggs a little lemon pickle. Herrings and similar rich fish are espe- cially good for the purpose, and even cold salt fibh will do, on account of its savouri- ness. Pick all the meat from the bones, pound it in a mortar, or pull it to pieces with a silver fork ; mix it well with an ecjual quantity of bread-crumbs, and some butter, season it with an onion chopped very fine, and a sprig of jiarsley and sweet herbs minced, with pepper and s.ilt. Mix with it sufficient beaten Qgg to bind it, make it up into flat and rather small cakes, and fry the rissoles with butter or dripping. When they are dished, dredge into the frying-pan flour enough to absorb the grease ; stir in a very little water, add pepper and salt, with a little lemon pickle, or any other flavouring that is liked, pour the gravy round the ris- soles, and serve them very hot. DRESSED FISH- After turbot, salmon, or any other fish has been dressed, take it from the bone in small pieces. Time, twenty minutes. 206. To one pound offish, half a pint of cream ; one dessertspoonful of mustard ; one tablcspoonful of essence of anchovies; one tablcspoonful of ketchup ; a little pep- per ; two ounces of buffer ; one ounce of ilour ; a few bread-crumbs. Take the fish from the bones in small pieces ; mix Ihem with half a pint of cream, on^ tiibles|>oonful of essence of anchovies, one tablcspoonful of ketchup, with a little pepper and salt. Rub one ounce of flour into two ounces of butter, then put it into a stew-pan, and make it quite hot. Put it into the dish it is to be served in ; rtrevi^ bread-crumbs over it, and brown with a salamander. la Bouillabaisse- Time, fifteen to twenty minutes. 207. Several different kinds of fish ; one onion ; a piece of garlic ; a sprig of pars- i j Dressed Fish. — Soups. 77 lev • n piece of Seville nratiRo peel ; pepper ; salt'; si)ice ; a pinch of saftroii ; ami a little 'iThis French dish should be made of several different kinds of fish, and tho more variety the better ; pilchards, mackerel, and other rich fish being excluded. '1 he best kinds are haddocks, gurnet, whiting, and fish of that description, with any small fish there may be at hand. Place in a stewpan an onion cut into five or six pieces, a piece of garlic, some parsley minced fine, a piece of Seville orange peel, pepper, salt, spice. and a pinch of saffron, and water barely enough to cover the fish, and afterwards to be put into it with a very little oil ; the oil and the saffron are to be measured accord- ing to taste. Let this mixture cook well, cut the fish in pieces, put it in the stewpan. stir all well together, and put it over :i fierce fire The name boitillabaise indicates that the' cooking should be very (luick ; the sooner, therefore, it comes to a boil, and the faster it boils the better. It should cook enough in about a quarter of an hour, but some kinds of fish render it necessary to allow five or six minute." longer. '1 he in- dispensable ingredients in a bouillabaisse arc. onion, garlic, pepper, salt, spice, pars- ley orange peel, saffron, and oil ; the quan- titv of course, must depend on the quantity offish to be dressed. I-ennel, sage, or a bay leaf may be added nt the option of the cook. If there is liver to the fish, it should be put in only long enough to cook. Pickled Ormeri. Time, four hours. 2o3. Ormcrs; three bay-leaves; a few white peppers ; slices of whole ginger ; salt, and vinegar. j i . After your ormcrs arc well cleaned, neat them till quite tender, put them in a stew- pan cover them well with water, allowing for the boiling. Tut in three bay-leaves, a few whitii peppers, and some whole ginger sliced. Roil gently for four hours, or till tender, then add the salt and vinegar to your taste. If meant to keep long, add more vinegar than for present use ; or take the whole" of the water in which they have boiled awav, wash the stewpan, put them in again and cover them with vinegar, leaving them to boil only a few minutes. f SOUPS. The cook who would succeed in sending good soup to table must take care that she has strong and excellent stock ready for it. and the economical housewife will soon hnd that stock does not always require meat to be bought for its production. The water in which mutton has lieen boiled, the liquor left from dressing a calf s head, the bones taken from rolled ribs of beef.' or from any boned joint, hare, or poultry, will make excellent stock for a family soup. Fish bones will also produce a good jelly for it. The trimmings of large joints or cutlets, the shanks of mutton, the shank of a ham. the large bone of the sir- loin of beef, will all add to the stock-pot. and supply a good foundation for her soup. Ox-cheek carefully nonaged, and sheep s head and trotters, also make excellent stock with a flavouring of ham or anchovy for the ^°Soup should never be made with hard watei, unless it is of green-pc.as. in which case the water must be hard to preserve their colour. ^ - The rule as to quantity is : a quart ol water to a pound of meat without bone ; but whenever this quantity of water is di- minished, the soup is increased m strength and richness. ' Meat shotikl be put into the soup-kettle with very litde water at first, and with a piece of butter to keep it from burning. It should be let stew very slowly till the essence of the meat is extracted. Very long, very slow stewing, is the certain way to procure good soup. , .. . "The more haste the worse speed is the proverb of the soup-kettle. Skim the soup frequently also, and do not let it cool until it is quite made. I^t the meat of which your soup is made be freshly killed, and very lean, every particle of fat should be removed omit. Onions should be put in the soup soon after it is begun to be nride ; herbs, carrots, and celery three hours afterwards ; turnips, or any de- licate vegetable, just before the soup is finished. When celery is out of season, the seeds of the plant, tied up in a pu- f of clean muslin, will ; > the favour equally well. To Co r Sonpi. A piece of bre."d t'-..asted very brown may be simmered in the soup for a short time before it is d -\e, and will give it a brown colour. The r.dniry colouring, however, is done, by putUii.i a little burnt brown sugar into it. The uugar should be it*; 7^ Directions fcr Making Soups. M I put into n ^nucppnn witli a piece of butter the size of a walnut, nnd .iRlass of ketchup ; it should l)L" inriii'd !o;:».'thcr, and then put into flu* soiii>-ki.tlle. Kurlhcr directions arc given in "Soups." For those who do not dislike tlaMu, burnt onions arc an ini- provcme'W, l)otli as lo colour and llavour. Coloui in;; to be kept for use is niide thus : n fjill of w.iter, a (jiiarttr of a pound «.>f lump su;;ar, and half an ounce of roll butter, should be si-t over the tire \n the sniillesf fryin,!,'-pan, and stirred till it is of a Uu<^\\\ lirown colour ; add to it half a pint of wai<'r, boil .ind skim if, let it pet cold, and then bottle and cork it down for future use. The navourintj of soups inuit in a groat measure dt-pend (jn the cook ; her taste, therefore, sliuuld be discriminating and di^li- cate. She shoulil be careful in the use of keteluips and sauc(!S, thouRh they are both i useful and important. Cow-heel, lalfs- fict, and ox tail soups, all require flavoiir- iiii;, and wiM bear a litl.'c sauce or ketchup, but it should never be overdone. Clear soiip'i have b -en the fashion of late years: piin'es, such as pea-soup, iS:e., beiiii> lint so often seen, except at o I J - fa i': ion fit peoj)le's tables. To el.infy soup break an I'!,'.!.;, and throw the white and the shell to- Ketlier into a basin, but fake care not to let a jiariicle of the yolk f,'o in. Beat the white wili to a stiff froth, nnd mix It by dejjrees, and very com|)letely with the soup, winch should then be put on the fire and stirred till it aijain boils. Take it off the moment it boils, cover it close, and let it stand for a quarter of an hour ; then strain it off. When a soup is clarilied it wiil bear a stronr^er flavouiini,', as it loses a por- tion of its own in the process. Forcemeat balls and whole cf^gs are sometimes put into soups, but they are not as fashionable as they usett to be. Summary of Dircctior a for Making Soups Take eare that the «^oup-kettleor stewpan is perfectly clean and free from any i;ria.se or sand. An iron soup-pot slunild be'wasiied the in jineiit you have (inished using it, wiih n jiiece of soda the size of a small nuinui;. dissolved in hot w;'ter, lo remove all gie.isi- iicss or taste of onion. A tea.s])i)ouUil of pot.isli will answer the same purpose. kemember that il^ui boiling i:> iiccessarv to III. ike /^uod soup. Do not uncover the soup-ketile more frequently than necessary lor skimming it clean ; but if your soup is too weak, do not cover the pot in boding, as the water will evaporate in steam and leave your liquor Stronger. SSkiin frequently ; it is important tint every portion of scum should be re- nu)ved from the soup. Pour in occasionally a little CO il wafer, which wiil cause the al- bumen to rise in abuutlanf scum, or if you put in the reiiuir'jd quantity of salt with'ihu meat it will cause the scum to rise ; but the cup of fresh wafer is much the better mode of helping thi; soup to clear itself. Alw.iys stir your soup with a wooden spoon. lA't the soup be quite free from scum be- fore the vei;i'i.il)les .ire put in. Do not drown your incu in water, but dr.uv the juices out slowly by putting it into thf stcwpan with only a very little w.iter and a piece of butter, to keej) it from burning, and ihcn add the given quantity of water lo it. It will take six or eight hours to extract the essence from a few pounds of beef. it is better to make vour soup the day before it is required, because then the lat V( 1 . ,;\ke at the top of it and can be easily t : . '1 'iflf, and you can judge of the gootl- '..> t,!' your soup by the consistency and 5j:!i!iiti.ii of the jelly. T'l • water in which meat or fowls have bc( > iioiled will tnake good broth, but for .soup add a little gravy beel to it. Vegetables to be added to soup should be well cleaned, washeil, and picked. it is very diflicuU to give a perfect mea- surenii-nt of seasoning, as the tastes of |)eople differ considerably with regard to if, aii(i the cook must conform to that which suits the palates of her emi)loyers ; but, in a lough way, it is usual to add about a tea- spoonful of salt to a pound of meat, and pepper according to taste, some naturally insipid broths and soups requiring more ; very s.ivoury sou|)s less. It is better to season too little than too liigh'y. I'ut fresh meat into cold water to stew for soup. If you make soup of already cooked meat, pour hot, but not boiling water over it. 'lime and attcr.iiou arc required toachievo a good boup. Stock. Make your dark stock of beel ; mutton ':;ives a peculiar and tallowy taste unless it IMS been previously ro.isted ; tia;n it may help, but it will not do to ///.//r stock alone. Let voir meat be fresh and lean ; cut it in tiny pieces. iJiaw flu; juices of the meat out before you add the water, by putting it in a stewpaii with half a pint of water (or less) and a quarter of a pound of butter, and letting it stew till a glaze is formed on the pan ; Uien set it aside and let it simmer 1 Stock for SflU^.r. 79 for six or seven hours very slowly. 'Inc al- bumen will then rise and bring \yitl> it nil tlic impiiriiics of tlie nuat. 'Ibis is called the scum. By skimming if oH care- fully. lli« i'l'iiP ''* tif.nrcd. Kfrp >our fire of an equ.il temperature, and beware of letting the stock boil f.ist ; if it does the scum will dissolve and part will sink t) the bottom, and render it diflkult for you to clarily your stock. Add cold water, if necessary, to n.ake the scum rise. When the stock is clcir of the albumen let It boil, and put in Ihi- broken bones in ;i ba£j, and the gri>tly part of cold meat, trimmings, ike, ike. ; for, fn-m the boms, .IS has been already said, you will get gela- tine, the nutritious p;ut of the itock. 'Ihey should be well broken up ; the smaller the better, so as to present the larger amount of j surface. | Add fl.ivouring and vi-^etables, and then let the stock simmer again. Six or eight hours will m.ike it fit for use ; tij preserve its flavour ii will bo well then to remove it from the lire ; but do not let it <•,>()/ till it is quitw' made. Let it st.Tiid during the night ; the next day t.tke off the fat, and put it by in a stone j,\r for use. If your stock is made in an uncovered stewpan it will be all the stronger, for water evaporates, and consequently there will be the less of it left witli thu juices of the meat. Brown stock may be m.ide from ox -check, shin of beef, ox-tail, brisket or flank of beef. General Stock-pot. 209. Stock, in its composition, is not on- fined to fresh meat only, any meat or bones are useful ; pieces of beef, from any part Imm which gravy can be extracted ; bones, skin, brisket, or tops of ribs, ox-ciieek. pieces of mutton, bacon, ham, and trimmings of turkevs, fowls, veal. &c.; and also of bare an I pheasant, if they are old and fit for no other purpose ; in fact, anything that will b'_'C(tme a jelly, will assist in making stock ; to this medley of ingredients add carrots cut into slice's, herbs, onions, pcjiper, salt, spice, &e. ; and when all have stewed until the stock is of a rich consistency, take it fn)m the fire and pour it out to cool. When cold, all the fat must be taken off, and it must be poured clear from the sediment. When the soup is required to be very rich, the jelly from a cow-heel, or a lump of butter rolled in flour, must be added to the stock. The stock-pot should never be suffered to be empty, ai ftlmost any meats (save s.ilt meats) or fowls make stock . the remn.ants should never br thrown anywhere but into the stock-pot. and should too much stock be alre.idy in your possession, boil it dowa to a gUue ; w.ulc is thus avoided. Cheap Stock. Time, si.x hours aio. Tlirfc or four quarts of the liquor in which mutton or beef Ins been boiled ; any bones of dressed meat ; trimmings of poultry; meat, &c. ; two large onions ; five cloves ; pepper and salt to t.iste ; one turniji ; two carrots ; a head of celery ; a bunch of savoury herbs ; a spiig of parsley ; two bl.ides of mace I'ut any bones of ro.nst beef, trimmings of meat and poultry into a stew-pan ; add a head of celery cut into pieces, two onions stuck with cloves, a tiunip. carrot, savoury herbs, with a sprig of parsley, two blades of m.ice. a few pepper corns, and a little pepper and salt ; pour in four (luarts of the luiuor in which anv meat luis been boiled ; set it over a slow fire, and let it simmer gently for quite six hours. Remove all the scum the moment it rises, and continue to do so until the stock is cle.ir ; then strain it through a fine hair sieve, aud it will be fit lor use. 3one Stock for Soup. Tir ,c, two to three hours. air. Bone-? of Jiny meat which has been dressed, as sirloin bone ; leg of mutton bone, &c.. Sec; two scraped carrots; one stick of celery ; enough cold water to cover the bones, or enough of the liquor left from braising meat to cover them ; one spoonful of salt. Break the bones info very small pieces, put them into a stew-pan with t'.'.e carrots and celery ; cover them with cold water, or cold braise liquor ; and let it boil quickly till the si.um rises ; skini it off and throw in some cold water, when the scum will rise again. This must be done two or three times, ti.l the stock is quite clea'- ; then draw the pan from the fire and let it stew for two hours, till all the goodness is ex- tracted from the bones. Strain it oft and let ii stand all night. The next day take off the grease very carefully, not leaving the Iciust .itom on it, and lift it from the sedi- ment at the bottom of the pan. It will then be (it lor use. 'mk If ■i Ii 1 "> I i 1. MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I 1.25 us, I&3 us [ 2.8 3.2 1^ 2.5 2.2 2£ i.8 ^ /APPLIED INA/1GE inc 1653 East Main Street Rochester, New York U609 USA (716) 482-0300- Phone (716) 288-5989 -Fax M. M 80 Beef Soup-Soitpe ct Boidllu Browning for Sonps. 212. Three tablespoonfuls of sugar ; about a pint of boiling water. may be required, to give so"P- •«„ «r two can be made use of Aburntomonortvoca^n ^^^^^^^^ for the purpose f b\° ;^^",?; ^bovc receipt, consideredfar bet e. than ue ^^^^ ^^^ be preserved good for some time. To Clarify Stock or Soups ^^^:^:^^^^^^^^^ of thyme, and it will be ready to serve. quarts of stock or soup . v half of cold water. j ^^ gggg Whisk the whites oj t;^^^^^'^^ ^^inutes ; with half a pmt ofj^ff.y^four quarts of then pour in very gently the lour ^^^^ boiling stock or soup . ^^islung ^^^ . time. Place the f^^w-pan ov ^^ skim it clear; ^"fj^f"Xr: then draw it will be clear and good. Soupo et Bouilli. Time, eight hours, , bcefT two Pf"^^ °'XVof water; one of endive. ^mind'; and a half of Take about ^wo po^^^^f^^d fasten it brisket of beef roll it ^P f'f ^^^ a stew-pan with a piece of;f P^- , f^g of mutton, piece with two pounds of tj^^^ JS ° j^^ .J boil of beef, and a gallon of wruer^ ^^.^^ slowly, skim it ^veU. and p^t ^^^^^ stuck with cloves, two carrots ^^.^^^^ ^.^^ a leek, a head of celery cut ^n ^^^^^ ^^^ some whole pepper. Jr^:^^\ ,/,«,/y for close, and ^tew ^^ .^^^^^^oJ^before-^it is seven hours, /bou an ou ^^^^ ^^^^ served, strain the soup qnUe ^^^^^^ ^^^ meat. Have ready a few bou ^^^^^^ ^^^^ into wheels some turmpsc^^^^^ .^^^ endive, and a ^f J^ f^'^'^ith a roll, dried l>ut these into a tureen ^^ ^^^ after ^moving the crumo ^^^^ ^^^ Sr^Sv^hf tape fro- the beef. aSv4 it on a separate dish. 11: Beef Soup. Time, eight hours. .X4. Five pounds of shin of beef ; a q.m t of water to each PO" jf^^fj^S or three large celery: °f H" 'ips Tb^nch of sweet carrots; two turnips, herbs ; pepper and sal^ ^^^f_ ^^^^ Cut off the meat from asm ^^^^ put the bone ^'"i°;/,„f^7£i slowly for Quarts of ^vater. and kt^t bo.^^^^ ^ four hours. I "^" ,^^'^^' ove the cake of basin, and when cold remove ^ fat. Cut the meat mto snu u , , put them into a stew-pan Nviyh^^. ^ ^^ ^ravy. the bunch of herbs onTon. the four ;,-St?"^ t!vo1Sps. all cut up small. ^-^ '^'^^hlrvl^hteP^^^^ Plain Soup. Time, eight hours and a half. ..6. t"o pounds ot.on.;'^^^^^^^^^^^^ ol call's liver, and a small pie ^^^^.^ or mutton ; W" '"Seaves ; a sprig of li^'erCr'cSil two ounces cfr.ee; pepper and salt. . ^ ^ stew-pan f>ut two PO^n^if °/,!JS;er. and a small with half a PO""f o ^^^f Vdd a little pepper piece of bam or nju"f-t^o ^^„.ots, a burn and salt, two turnips, iw ^^^^^^ ^^^ onion, the bay-leave • U ym .^^_ ^^^ ^^, j^ rice ; pour ?" f^Jour. then add six pints simn-er for half a" 'jour^ j^ ^hich mutton of hot water, or the hquor ^^^ has been boiled and l^t j ^^^^ ^^^^^ Sd:;At»^-^^'-^^^- slips may be served with It. Very Cheap Soup. 'X~-r f'^u'" hours. «7. One pound' and a half oUeau beef I serve. Cottage Soup Baked^Calfs Head Soup. 8i f thyme, brisTcet of mutton ; Iter; one one leek ; i ; a little one head a half of id fasten it a stew-pan tton, piece let it boil 1 an onion ^vo turnips, slices, with e stew-pan slowly for before it is ar from the [ carrots cut to balls, the into pieces. L roll, dried 3ur the soup ttle salt and m the beef, L half. half a pound ; of lean ham carrots ; a ; a sprig of ices of vice ; to a stew-pan r, and a small a liitle pepper irrots, a burnt ;, cloves, and ter, and let it \ add six pints which mutton stew gently for ntly, and when :ve, and serve ; to pieces, and roth, and a few up. TS. If of lean beef ; six quarts of water ; three onions ; six tur- nips ; thyme ; parsley ; pepper and salt ; a half pound of rice ; one pound of potatoes ; one handful of oatmeal. Cut the beef into small pieces, and put them into a stew-pan with the water, onions, and the turnips ; add a bunch of thyme and parsley, a seasoning of pepper and salt, half a pound of Patna rice, a pound of potatoes peeled and cut in quarters, and a handful of oatmeal. Let all stew for four hours, and serve. Cottage Soup— a very Cheap Soup. Time, four hours. 2r8. Two ounces of dripping; half a pound of any solid fresh meat in dice one incli square ; a quarter of a pound of onions ; a quarter of a pound of turnips ; two pounds of leeks ; ihree ounces of celery ; half a pound of rice ; three ounces of salt ; a quar- ter of an ounce of brown sugar ; six quarts of water. Put the meat, sugar, dripping, and onioris into an iron saucepan ; stir them till lightly browned ; add turnips, celery, leeks, btir ten minutes. Mix well with it a quart of cold water and rice. Add five quarts of hot water, and salt to your taste. Stir occasion- ally till it boils. If to be kept, stir gently till the soup is nearly cold. Let it smimer three hours. Cottage Soup Baked. Time, three or four hours. 219. A pound of meat ; two onions ; two carrots ; two ounces of rice ; a pint of whole peas ; pepper and salt ; a gallon of water. Cut the meat into slices, put one or two at the bottom of an earthen jar or pan, lay on it the onions sliced, then put meat again, then the carrots sliced. Soak the pint ot peas all the previous night, put them in with one gallon of water. Tie tlie jar down, and put it in a hot oven for three or four hours. Poor Man's Soup. Time, one hour and ten minutes. 220. Two quarts of water ; four spoonfuls of beef dripping ; an ounce and a half of butter ; a pint basinful of raw potatoes ; a young cabbage ; a little salt. Put two quarts of water in a stew-pan, and when boiling throw in four spoonfuls of beef dripping and an ounce and a half of butter, a pint basinful of raw potatoes sliced, and let them boil one hour. Pick a young rabbaffft. leaf bv leaf, or the heart of a white cabbage! but do not chop it small, throw it in and let it boil ten minutes, or till the cab- bage be done to taste, though when boiled fast and green it eats much better. Season it with a little salt, and throw it over thin slices of bread in a tureen. A Prench Beceipt. Pot au Feu. Time, three hours. 221. Three quarts of water ; four pounds of meat ; two teaspoonfuls of salt ; three small carrots ; three middling-sized onions (one being stuck with two cloves) ; a head of celery ; a bunch of thyme ; a bay-leaf, and a little parsley, tied together ; two tur- nips ; a burnt onion, or a little browning. Put the meat into a stock-pot full of water, set it over a slow fire, and let it gently boil, carefully taking off the scum that will rise to the top. Pour in a teacupful of cold water to help the scum to rise. When no more scum rises, it is time to put in the vegetables, I which you should have ready washed and prepared. Cut the carrots in slices, stick the onions with cloves, cut the turnips each in four pieces. Put them into the pot, and let them boil gently for two hours. If the water boils away too much, add a little Hot water in addition. A few bones improve the soup very much. It is not necessary to keep the pot very closely covered. It is better to raise the hd a little ; it facilitates the operation. Cocoa Nut Soup. Time, one hour and a quarter. 222. Three ounces of grated cocoa iiutj pints of veal stock ; some cold three p...... «■ - , . . stock ; a little corn or rice flour; half a pint of cream ; salt to taste. ^ , • jv Put the cocoa nut (omitting the dark rind) to the veal stock ; boil it gently for one hour, then mix with it a little cold stock, and sufficient corn or rice flour to make tin; soup sufficiently thick ; season to taste, add the cream, and simmer all for a quarter o an hour. Nutmeg or mace may be added if liked. Chicken Broth. 1 ime, one hour. 223. A full-grown chicken ; three pints of water or weak broth ; half a teacupful of pearl barley or rice ; pepper and salt. Cut up a chicken, put to it the cold water, or weak broth, a tablespoonful of salt, halt a teacupful of pearl barley (or rice if pre- ferred) ; cover it close and let it simmer for au hour, skim it clear, arid add pepper to 1 1 Ij i '; » t' :?l- 7 1 ; 1 'L I.-' * 82 Calfs Head Soup — Ccck-a-Leekie. your taste. The cliicken may be placed on a disli witli pieces of butter over it, a dust of pepper, and served witli mashed potatoes. Calfs Head Soup. Time, two hours and a half. 224. Half a calfs head; three quarts of water that meat has been boiled in ; a bunch of sweet herbs ; two blades of mace ; one onion ; six ounces of rice tlour ; three spoon- fuls of ketchup; si.v cloves, and a little pejjper and salt. .After thoroughly cleaning half a calf's liead, rub over it a little salt, and put it to soak in cold water for about six hours. Then put it into a stew-pan with the three quarts of liquor, one onion stuck >vith cloves, and a bunch of sweet herbs. Boil and skim it well for an hour and a half, take out the meat, and strain the soup through a sieve. Mix a little flour with three spoonfuls of ketchup, stir it into the soup, and let it simmer for a few minutes. Then cut the head into square pieces, put it to the soup, and let it simmer again until quite tender. Add pepper, salt, pounded mace, and the juice of a lemon. Serve with forcemeat bails in the tureen. bunch of pot-herbs; half a pound of rice; one teaspoonful of curry powder; a little pepper and salt ; three quarts of water. Cut the meat from an ox-cheek, and soak it for two hours; then put it in a stew-pan with four, bnions cut in slices, and the savoury herbs ; add three quarts of water, stew it slowly, and remove the scum fre- quently. Then strain it; add to it half a pound of soaked rice, the teaspoonful of curry powder, pepper and salt to your taste, and stew it again for four hours. Calf's Feet Soup. Time, two hours and a half. 225. Four calf's feet ; a bunch of thyme and parsley ; two shallots ; half a blade of mace ; a little salt ; one head of celery ; one onion stuck with three cloves ; yolks of three eggs ; two tablespoonfuls of cream ; a glass of white wine. Divide four calf's feet, and put them into a stew-pan with a bunch of herbs, two shallots, one onion stuck with three cloves, a head of celery cut into pieces, half a blade of mace, and a little pepper and salt ; pour over them rather more than two quarts of weak stock, and boil them slowly for about two hours. Then strain the soup into an- other stew-pan, thicken it with a piece of butter rolled in flour ; boil it up again, skim off all the grease, and strain it again through a fine sieve; add it to the feet cut into small pieces, and a few forcemeat balls. When ready to serve, stir into it the yolks of three or four well beaten eggs, and two table- spoonfuls of cream ; stir it over a clear fire for a few minutes, and serve up very hot. Curry Soup. Time, six hours, aao. One ox'-cheek ; four onions ; oue Best Manner of Making Clear Soups. Time, eight hours. 227. Seven or eight pounds of shin of beef; a slice of ham ; one dozen onions ; six cloves ; two blaaes of mace ; a little whole pepper; two or three turnips ; two or three carrots ; two heads of celery ; a few leeks ; one onion ; a bunch of parsley and thyme ; six bay-leaves ; white of an egg ; a few leaves of lettuce ; tarragon, and chervil ; season to taste. Grease the bottom of a stewpan or stock- pot slightly with butter ; slice a large onion thin, cut the meat off the shin in small piece?, put them i.i the stock-pot, and set them over a quick fire to draw down. Put in the bones ; add boiling water, allow^ pint to each pound of meat ; when it up remove it to the side. Let it simn:t , minutes ; skim off all the fat quite clean, then add one dozen onions, sticking two cloves in three of them, two blades of mace, a little whole pepper, two or three carrots, and the same of turnips, a bunch of thyme and parsley, and si.x bay-leaves tied up in a bunch, and boil it slowly for eight hours. Then strain it through a sieve into a large pan. The ne.xt day take off the fat, wipe off all remaining grease with a napkin wrung out of hot water ; boil it ten minutes, and pour it into small basins. Before using it, jjut it into a stewpan ; add a slice of lean ham chopped fine, carrot, turnip, and celery also chopped fine, and boil it twenty minutes. Strain it through a sieve into a basin, and let it stand till quite cold, then put it into a stewpan ; add the white of one egg well whipped. When it boils, draw it to the side; let it simmer ten minutes, then strain it through a napkin before sending up. Boil in the soup a few leaves of lettuce, tarragon, and chervil, and season to taste. Cock-a>Ieekie. Time, three or four hours. 223. One fowl ; three bunches of winter Hotch-Potcli— Scotch Miitlon Broth. 83 leeks ; pepper and salt ; and five quarts of "mrwisMhe leeks, take off part of the heads and the roots, scald them in boilinff water for five or six minutes, and then cu them into small pieces. Put a fosvl trussed as for boilintj intoa stewpan, with the pieces of leek, a little pepper and salt, and nearly fwe quarts of stock ; let the whole sun.ner verv slowly at the corner of the fire for three or 'four hours, keeping it well skimmed. Wiien ready to serve, take out the fowl, cut it into neat pieces, place them in a tureen, and pour the leeks and the broth over them (the leeks being -made into a puree), as the souo should be very thick of leeks. This soup is greatly improved by warming it up a second time. It will keep for some little time good. Hotch-Potcli. Time, after it is made, a quarter of an hour. 220. One pint of peas ; three pounds of the lean end of a loin of mutton ; one gallon of water; four carrots ; four turnips ; pepper and salt ; one onion ; one head of celery. Put a pint of peas into a stewpan wi^h a mtart of water, and boil them until they will puh) thiou£?h a sieve. Then take the lean end of a loin of mutton, cut it mto chops, put it into a stewpan with a gallon of \yater, the carrots and turnips cut into small pieces, and a seasoning of pepper and salt. Boibt until all the vegetables are quite tender, put in the pulped peas and a head of celery, and an onion sliced ; let it boil fifteen minutes, and serve. Kidney Soup. Time, six hours. 230. One bullock's kidney ; three sticks of celery; three or four turnips; three or f^ur carrots ; a bunch of sweet herbs ; pepper and salt ; a spoonful of mushroom kctciuip ; the liquor in which a leg of mutton has been boiled. , ., , 1 r Add to the liquor from a boiled leg ol mutton a bullocks kidney, put it over the fire, and when half done take out the kid- ney, and cut it into pieces the size of dice. Add three sticks of celery, three or four tur- nips, and the same of carrots, all cut small, and a bunch of sweet herbs tied together. Season to vour taste with pepper and suit. Let it boil'.slowly for live or six hours, add- ing the ketchup. When done take out tlie heVbs and serve the vegetables in tiie soup. It is always better (as all soups are) made the day before it is wanted. Mutton Soup. Time, thirteen hours. a-^i. Seven pounds of neck of mutton ; seven pints of water ; a bunch of sweet herbs ; one onion ; three turnips ; tliree carrots ; a little pepper and salt; and three dessert, spoonfuls of arrowroot. Put seven pounds of neck of mutton into a stewpan with seven pints of water, a largo bunch of sweet herbs, an onion, three tur- nips, three carrots, and a little pepper and salt. Let it remain at tlie side of the fire for at least ten hours, stirring it frequently. Put it by until the following day. then place it over the fire until it boils, when it must be put on the side of the stove to simmer slowly for three hours. When done, take out the meat, which must be served on a separate 'dish, garnished with carrots and turnips. I Strain the soup tlnougli a hair sieve, and 1 when cold take off the fat, and add a little , pepper, salt, and three dessertspoonfuls of arrowroot mixed smooth, and stirred gradu- ally in to thicken it. Scotch Barley Broth. Time, three hours and a half. 232. Knuckle of veal ; three-quarters of a pound of Scotch barley ; seven onions ; two heads of celery ; two turnips ; and enough water to cover the meat. Throw the barley into some clean water ; when thoroughly cleansed place it with a knuckle of veal in a stewpan ; cover it with water ; let it boil very slowly ; add the onions; andsimmer it slowly for twohours, skimming it well ; then add tlie celery and the turnips cut in slices, or any shape you please ; add as much salt as required ; and let it sim- mer for an hour and a half, skimming it con- stantly ; then serve. If it is intended to serve the veal with it. take two pints of the brotli, put it in a stewpan over a clear fire, add two spoonfuls of flour, stirring the broth as you shake it in until it boils ; then add a little pepper and Cayenne, and a glass of port wine ; boil for ten minutes, and strain it over the veal in a hot dish. Scotch Mutton Broth. Time, three hours and a half. 233. Six pounds of neck of mutton ; three quarts of svater ; five carrots ; five turnips ; two onions ; (our tablespoonfuls of Scotch barlev ; and a little salt. Soak a neck of mutton in water for an hour, cut off tlie scrag, and jnit it into a i stew-pan with three quarts of water. As suoa ' 6— a \^ ■ c {* , 84 Mulligatawny, Ox-Head, and Ox-Tail Soups, \\\ ll ? 4t m as ft boils skim it well, and then simmer it for an hour and a half. Cut the best end of the mutton into cuLlets, dividing it with two bones in each. Take off nearly all the fat before you put it into the broth ; skim it tlie moment the meat boils, and very ten mi- nutes afterwards : add five carrots, five tur- nips, and two onions, all cut into two or three pieces ; and put them into the soup soon enough to be thoroughly done ; stir in four tablespoonfuls of Scotch barley well washed in cold water ; add salt to your taste ; and let all stew together for three hours ; about half an hour before sending to table put in a little ciiopped parsley, and serve all together. , Mock Turtle Soup. Time, twelve hours and a half. 234. Ten pounds of the shin of beef ; a bunch of sweet herbs ; two onions ; half a calf's head ; a very little flour ; a little pounded mace and cloves ; two spoonfuls of mushroom ketchup; pepper and salt; a glass of sherry ; and some egg-balls. Take about ten pounds of the shin of beef, cut it into small pieces, and fry the lean part a light brown ; put the rest of the beef into a stewpan with boiling-water, and stew it for eight hours, with a bunch of sweet herbs, and two onions. When cold, take off the fat. Then get half a calfs head with Hie skin on, half boil it, and cut it into small square pieces, put it into the soup, and let it stewall together till quite tender. Thicken it with a very little flour, add the mace, cloves, mushroom ketchup, and a little soy. Season it with pepper and salt to your taste. Put in a few egg-balls, and a wine glass of sherry. A Flavouring to make Soup taste like Turtle. Time, one week. 235. An ounce and a half of shallot wine ; an ounce and a half of essence of anchovies ; a quarter of a pint of basil wine ; two ounces of mushroom ketchup ; half a teaspoonful of curry powder ; half an ounce of thin lemon peel ; half a drachm of citric acid. Pour one ounce and a half of shallot wine into the same quantity of essence of ancho- vies ; add a quarter of a pint of basil wine, half that quantity of mushroom ketchup, and stir in about half a teaspoonful of curry powder ; also add half an ounce of thin lemon peel, half a drachm of citric acid, and let it remain for a week. It will be lound, when added to soup, to give the flavour of turtle. mulligatawny Soup. Time, two hours. 236. One rabbit, or one fowl ; five onions ; a slice o'' garlic ; three pints of stock ; two tablespoonfuls of curry powder ; two ounces of powdered almonds ; a little lemon or mango juice ; a good lump of butter, and salt to taste. Cut up a rabbit or fo'vl into small pieces, and brown them in a frj ing-pan. Then put them into a stew-pan with the onions fried, a slice of garlic, and three pints of stock, into which you have previously mixed the currie powder ; let all simmer gently for two hours, then add the almonds pounded, the lemon or mango juice, with a lump of butter and salt to taste. Serve very hot, and send up a large dish of boiled rice with it, or the rice may be put into the soup if preferred. Oz-Head Soup. Time, four or five hours. 237. One ox-head ; one head of celery ; two carrots; two onions; one turnip; thirty black pepper corns ; twenty-five of allspice ; a teaspoonful of salt; a bunch of sweet herbs; a bay-leaf; a little browning; a glass of white wine ; and five quarts of water. After the head has been soaked for two or three hours, the bones must be broken, and the whole well washed in warm water ; then put it into a stewpan with five quarts of cold water, cover it closely over, and as it boils, which should be slowly, skim it well. Put in a head of celery cut into pieces, two carrots, two onions, one turnip, the pepper corns, and allspice, with a bunch of sweet herbs. Cover it over, and set the pan over a slow fire, taking care to remove the scum, and let it stew gently for three hours, or until reduced to four quarts. Take out the head and put it on a dish. Strain the soup through a fine sieve, and set it by to cool. The next day cut the meat froui the head into small pieces, drain off the liquor, and after removing the fat, put it with the meat into a stewpan, and let it simmer gently for half an hour, when it will be ready to serve. The oftener this soup is warmed the richer it becomes. Before sending it to table add a glass of white wine. Ox-Tail Soup. Time, four hours and a half. 238. Two ox-tails ; a quarter of a pound of lean ham ; a head and a half of celery ; two carrots ; two turnips ; two onions ; a bunch of savoury herbs ; live cloves ; h lea- spoonful of pepper corns; one bay-leafj \ \ ^ Curry Soup, Veal Broth, and White Soup. 85 a wine glass of ketchup, and one of port wine, with three quarts of water. Cut up two ox-tails, separating them at the joints ; put them into a stewpan with about an ounce and a half of butter, a head of celery, two onions, two turnips, and two carrots cut into slices, and a quarter of a pound of lean ham, cut very thin ; the pepiier corns and savoury herbs, and about half a pint of cold water. Stir it over a quick fire for a short time to extract the flavour of the herbs, or until the pan is covered with a glaze. Then pour in three quarts of water, skim it well and simmer slowly for four hours, or until the tails are tender. Take them out, strain the soup, stir in a little flour to thicken it, add a glass of port wine, the ketchup, and half a head of celery (previously boiled and cut into small pieces). Put the pieces of tail into the stewpan with the strained soup. Boil it up for a few minutes, and serve. This soup can be served clear, by omit- ting the flour ai 1 adding to it carrots and turnips cut into fancy shapes, with a head of celery in slices. These may be boiled in a little of the soup, and put into the tureen before sending it to table. Curry Soup. Time, nearly two hours. 239. One fowl ; three or four onions ; two ounces of butter; a little flour; one large tablespoonful of curry powder; three table- spoonfuls of gravy soup; one tablespoonful of tamarinds. Mince small three or four onions accord- ing to their size, put them into a saucepan with two ounces of butter ; dredge in some flour, and fry them of a light brown, taking care not to burn them ; rub in by degrees a large tablespoonful of curry powder till it is quita a paste, gradually stir in three table- spoohfuls of gravy soup, mixing it well to- gether ; boil it gently until it is well fla- voured with the curry powder, strain it into another saucepan, and add a fowl skinned and cut into small pieces, stew it slowly for an hour, take out half a pint of the soup and stew in it a large tablespoonful of tamarinds, until you can easily take away the stones ; strain, and stir into the soup ; boil all to- gether for a quarter of an hour. Serve rice with it. Veal Broth. Time, two hours and three-quarters. ', 240. Four pounds of the scrag of veal ; three quarts of water ; one onion ; one tur- nip; half a pound of rice ; three blades of mace, .ind a little salt. Cut four pounds of scrag of veal into small pieces, and put them into a ';tewpan. Pour over them three quarts of water, and set it over the fire. When the scum rises, skim it off. Add one onion, one turnip, three blades of mace, and a little salt. Let it all stew slowly for two hours. Then strain it through a sieve, and put in a quarter of a pound of rice boiled very tender. Boil It again for ten minutes, and serve it. Cheap White Soup, Time, one hour. 241. Remains of cold veal, game, poultry, or rabbit • one quart of stock made of bones. Chop up any remains you may have of cold veal, chicken, game, or rabbit roasted dry. Grate them, beat them in a mortar, and rab them through a tammy or sieve. Then add to the panada a quart of stock, put it into a ctewpan, and pay great atten- tion to skimming it. ^, An Excellent White Soup. Time, five hours and a half. 242. Two pounds of scrag of mutton ; a knuckle of veal after removing some col- lops ; two shank bones of mutton ; a quarter of a pound of lean bacon ; a bunch of sweet herbs ; the peel of a lemon ; two onions ; four blades of mace : two teaspoonfuls of white pepper ; seven pints of water ; two ounces of vermicelli ; a quarter of a pound of sweet almonds ; a slice of cold veal or chicken ; a slice of bread ; one pint of cream ; and a pint of white stock. Take two pounds of scrag of mutton, a knuckle of veal after ^cutting off sufficient meat for collops, two shank bones of mutton, and a quarter of a pound of lean bacon with a bunch of sweet herbs, the peel of half a lemon, two onions, three blades of mace, and some white pepper; boil all in seven pints of water till the meat falls to pieces. Skim it well ; set it by to cool until the next day ; then take off the fat, remove the jelly from the sediment, and put it into a stewpan. Have ready the thickening, which is to be made of half a pound of sweet al- monds blanched and pounded in a mortar, with a spoonful of water to prevent them from oiling ; a large slice of cold veal or chicken minced, and well beaten with a Situc ui :>iuic :;rc;uu ; uii uuucu lu u pint ui cream, half ti.u rind of a lemon, and a blade of mace finely powdered. Boil it a few mi- nutes, and pour in a pint of stock; strain m 'Im, 86 Soups — in Haste, Baked, Vcrmicdli, Macaroni, &c. \ 3 and nib it through a coarse sieve; .irkl it to the rest, with two ouiicus of vermicelli, and boil all toijether for half an liour. Wrexham Soup. Time, six or seven hours. 243. One pound of loan beef, and every description of vegetables in season ; no water. Cut a pound of gravy beef into very small pieces ; put them into a half gallon jar; fill it up with every description of vegetables, even lettuces. Tie tlie jar over with a blad- der, and put it over the fire in a deep sauce- ])an of boiling wnter, or in the oven, which is far better, for at least si.x hours. This generally makes sutiicient soup for four persons. A little pepper and salt must be added. Soup in Haste. Time, half an hour. 244. One pound of cold cooked meat ; two ounces of butter ; one tabiespoonful of flour ; one quart of water ; a few slices of browned bread. Chop your meat very fine, and put a pound of it into a stewpan with two ounces of butter, and pepper and salt to taste. Dredge over it an even tabiespoonful of flour ; then add a quart or more of boiling water, cover it close, and set it over a mo- derate fire for half an hour. Strain it througli a loose cloth ; toast some thin slices of bread delicately brown, cut them in small squares ordianjonds, put them into a tureen, and pour tiie soup over them. Macaroni or vermicelli boiled tender may be put to the soup ten or twelve minutes before servinij. Baked Soup. Time, four hours. 245. One pound and a half of meat ; any trimmings from joints ; one onion ; two carrots ; two ounces and a half of Patna rice ; one pint of split peas ; eight pints of water. Cut the beef or mutton, and the vege- tables in pieces, season them with a httle pepper and salt, and put them into a jar with a pint of peas and the Patna rice. Pour in four quarts of water, cover the jar very closely, and set it in the oven to bake. When done, strain it through a sieve, and erve it up very hot. Vermicelli Soup, Time, three hours and a half. g46. Four pounds of knuckle of veal ; about one pound and a half of scrag of mutton ; five or si.x slices of ham ; four ounces of butter ; three blades of mace ; two carrots ; one onion ; (our cloves ; four lieads of celery ; a bunch of sweet herbs ; one anchovy ; four ounces of vermicelli ; a little pepper, salt, Cayenne ; a French roll, and four quarts of water. Cut about four pounds of knuckle of veal, one pound and a half of the scrag of mutton, and a few slices of ham, into small pieces ; put them into a stewpan with one onion stuck with cloves, and four ounces of butter ; then add the carrots, mace, bunch of sweet herbs, one anchovy, and the celery. Mix all together, cover it close, and set it over the lire till all the gravy has been extracted from the meat ; pour the liquor into a basin, let the meat brown in the pan, and add to it four quarts of water ; boil it slowly till it is reduced to three pints, strain it, and stir in the gravy drawn from the meat. Set it over the fire, add the vermi- celli, one head of celery cut small, a little Cayenne, and salt ; boil it up for ten mi- nutes. Lay the roll in the tureen, pour the soup over it, and strew some vermicelli on the top. Vermicelli can also be made by boiling one quart of clear stock, adding two ounces of vermicelli to it while boiling, first cutting the vermicelli into short lengths, and boiling it again for ten minutes. Uacaroui Soup. Time, three-quarters of an hour. 247. Four ounces of macaroni ; one large onion ; five cloves ; one ounce of butter ; and two quarts of clear gravy soup. Put into a stewpan of boiling water four ounces of macaroni, one ounce of butter, and an onion stuck with five cloves. When the micaroni has become qui' ^ tender, drain it very dry, and pour on il two quarts of clear gravy soup. Let it simmer for ten minutes, taking care that the macaroni does not burst or become a pulp ; it will then be ready to serve. It should be sent to table with grated Parmesan cheese. Macaroni is a great improvement to white soup, or to clear gravy soup, but it must be previously boiled for twenty minutes in water. Soup (Liebig). Time, ten minutes. 248. One pound of gravy beef ; one pint of water ; one carrot ; one turnip ; one onion ; one clove. Soups — Peppo'pot, Giblet, Vegetable, &c. 8; % 249. quarts herbs ; bunch bacon Take a pound of gravy beef without bone, mince it very fine, and pour on it a pint of water in which a turnip, carrot, onion, and a clove have been boiled. Let it iimnier by the side of the fire ten minutes, and it is fit for use. When strained off, it will make two small basins of soup. Stir before using. Fepperpot. Time, three hours and a half. Four pounds of gravy beef; si.\ of water ; a bouquet of savoury two small crabs or lobsters ; a larjie of spinach ; half a pound of cold „„w„.. . a few suet dumplings, (made of flour, beef-suet, and yolk of one egg) ; one pound of asparagus tops ; Cayenne pep- per ; pepper and salt to taste ; juice ot a lemon. Put four pounds of gravy beef mto six quarts of water, with the bouquet of savoury herbs; let it simmer well till all the good- ness is cxtr.acted, skimming it well. Let it stand till cold, that all the fat may be taken off it. Put it into a stewpan and lieit it. When hot, add the flesh of two niiddlin?- sized crabs or lobsters, nicely cut up, spinnch well boiled and chopped fine, half a pound of cold bacon or pickled pork, dressed pre- viously and cut into small pieces, a few small dumplings, made very light with flour, beef-suet, yolk of egg, and a little water. Add one pound of asparagus tops, season to your taste with Cayenne, 'salt, pepper, and juice of a lemon ; stew for about half an hour, stirring it constantly. Hare Soup. Time, eight hours. 250. One hare ; a pound and a half of gravy beef ; one pound of bones ; a slice of lean bacon ; a bunch of sweet herbs ; one onion; a spoonful of soy; a little Cayenne, salt ; and two quarts of water. Cut an old hare into pieces, and put it into a large jar with a pound and a half of gravy beef, a pound of bones well cleaned, a slice of lean bacon, one onion, and a bunch of sweet herbs. Pour over it two quarts of water, and cover the jar well over with bladder and paper; set it in a kettle of boiling water, and let it simmer till the hare is stewed to rags. Strain off the gravy, add an anchovv cut into small pieces, a spoonful of soy, with a little Cayenne and salt. Serve a few forcemeat balls in the tureen Browa Babbit Soap. Time, fivo hours and a alf. 351. Two large rabbits ; two onions j four carrots ; a bunch of parsley ; forty pcpf cr corns; a little salt and pounded mace ; thr»M? cjuarts of water. Cut two old rabbits into joints, dredge them with a little flour, and fry them lij;htiy with two onions cut into slices. Put tiieni into a large stewpan, and pour gradually over them three quarts ot hot water, add a little salt and pounded mace, the pepjier corns, bunch of parsley, and the carrots cut into slices, boil the wholeslowly for five hour* and a haK. Skim it well, strain ofi^ the soup, andset ittocool, that the fat m.aybethorougli- ly taken off. Put it again into a stewpan, make it hot, and serve with sippets of fried bread. Giblet Soup. Time, three hours. 252. The giblets; a pint and a half of water; one onion ; three or four cloves ; a small piece of toasted bread ; a bunch of sweet herbs, pepper-corns and salt. Crack the bones, put one pint and a half of water to them, an onion stuck with cloves, a small piece of toasted bread, a buncii of sweet herbs, some pepper corns and salt. Let all simmer very i^ently till the giblets are quite tender. When cold, take off all the fat. If you wish it to be rich, add two pounds of shin of beef. VEGETABLE SOUPS. The vegetables should be nicely prepared for these soups. Cut cairots in thin rounds with the edges notched ; grated, they give an amber colour to soup. Wash parsley carefully and cut it sm.all. Cut turnips into thin slices, and then divide the round in four. Cut leeks in slices. Cut celery in half-inch lengths, the delicate tureen leaves imparta fine flavour to the soup. Take the skins from tomatoes and squeeze out some of the seeds. Add a lump of sugar to soups of vegetables or roots, to soften them and improve the flavour. Vegetable Soup. Time, four hours and a half. 253. Three onions ; six potatoes ; six car* rots ; four turnips; half a pound of buttei j four quarts of water ; one hcid of celery ; a spoonful of ketchup; a bunch of sweet herbs. Peel and slice six potatoes, five carrots, three turnips, and three onions ; fry them in half a pouiv of butter, and pour over tliein two quaiis u. uuiliiig water. rUt !i;ilf a iurul of celery, a bunch of sweet herbs, a liitle pepper and salt, and a crust of bre..d toasted vtry brown to the above, and let it »tew w If p I f-!' : H 88 Soups. ' I |i' . ■ 1' tl N' slowly for four hours, then strain it through a coarse cloth or sieve ; put it into the stew- pan with the remaining half head of celery, one carrot and turnip cut prettily into.shapes, and stew them ten'er in the soup. Adda spoonful of ketciiup and serve. Vegetable Mulligatawny. 254. A quarter of a pound of butter ; two or three small vegetable marrows ; two large onions ; three or four apples ; two or three tomatoes ; one cucumber ; one tablespoonful and a half of curry powder ; salt to taste ; some good stock ; a squeezed lemon. Put the butter into a fryingpan, slightly brown it ; add the marrows cut up and freed from seeds ; two large onions ; three or four apples peeled and cored ; the tomatoes if in season ; and the cucumber cut up, taking care not to put any of the seeds in. Stew these gently until tender, then add the curry powder ; salt to taste. Let this simmer a quarter of an hour longer, adding sufficient good stock to cover them. Reduce it all to a pulp and press it through a sieve ; put the liquid into a fresh stewpan ; take as much stock as will make it the required thickness. Add a squeezed lemon if baked, and serve the soup as hot as possible. Green Pea Soup Maigre. Time, two hours. 255. One quart of old green peas; one pint of young peas ; two quarts of water ; two lettuces ; one onion ; a sprig of mint ; three ounces of butter ; a handful of spinach ; and a little pepper and salt. Boil in two quarts of water one quart of old green peas, and a large sprig of green mint, until they will pulp through a sieve. Put to the liquor that stewed them a pint of young peas, the hearts of two lettuces, a handful of spinach cut small, one onion, and three ounces of butter, melted with just enough flour to keep it from boiling, then add all together, and boil the soup for half an hour. Serve with fried bread. Pea Soup without Meat. Time, three hours. 256. One pint of split peas ; three quarts of spring water ; six large onions ; outside sticks of two heads of celery ; one bancli of sweet herbs ; two carrots j a little dried mint ; a handful of spinach ; a few bones, or tiny pieces of bacon, flavour it nicely; pepper and salt to your taste. Boil all these vegetables together till they are quite soft and tender; strain theui through a hair sieve, pressing the carrot pulp through it. Then boil the soup well for an hour with the best part of the celery, and a teaspoonful of pepper, add a little dried mint and fried bread, with a little spinach. A few roast beef bones, or a slice of bacon, will be an improvement. Simple Pea Soup. Time, four hours. 257. One quart of split peas ; four quarts of water ; a quarter of a pound of lean bacon ; some roast-beef bones ; two heads of celery; three turnips; a little pepper, salt, and Cayenne. Put a quart of split peas into four quarts of water, with a quarter of a pound of lean ham, and some ribs of beef bones; add a head of celery cut small, with three turnips. Let it boil gently till reduced to two quarts, and then rub it through a fine colander with a wooden spoon. Mi.\ a spoonful of flour and water well together, and boil it in the soup with another head of celery sliced thin, and a little pepper, salt, and Cayenne to your taste. Cut a slice of bread into dice, fry them a light brown, and put them into the tureen ; pour in the soup, and serve with dried mint. Winter Pea Soup— Plain for Family Uae. Time, four hours and three-quarters. 258. One pint of split peas ; three quarts of water ; a pound and a half of beef ; one handful of spinach ; one slice of ham or bacon ; a few cloves ; a little mace ; half a bunch of mint ; one lump of sugar ; one saltspoonful of pepper; same of salt, or to your taste. Boil one pint of split peas in three quarts of water till quite soft. Then stew in the soup a pound and a half of beef and a slice of bacon, with the handful of spinach, the cloves and mace. Let it stew for iwo hours, then rub it through a sieve, then stew in it half a bunch of mint and a little spinach cut in shreds, with pepper and salt to your taste, and a lump of sugar. Serve with fried bread cut into dice, on a separate dish. Common Carrot Soup. Time, four hours and a half. 259. Thirteen ounces of scraped carrot to a quart of gravy. Boil as many red carrots in water as you require until tender; then cut up the red part and pound it very fine. Weigh it, and to every twelve or thirteen ounces of pounced Vegetable Soups. 89 on a I carrot add a quart of gravy soup, or rich stock, mixed gradually with it ; season with a little salt and Cayenne ; strain it through n sieve, and serve it very hot with fried bread cut into dice in a separate dish. Puree of Carroti. Time, two hours and a half. 260. Seven or eight carrots ; one onion ; one turnip ; two or three slices of lean ham or bacon; a bunch of parsley; two bay leaves ; two dessertspoonfuls of flour ; a quarter of a pound of butter ; one pint of water ; five pints of stock, and one teaspoon- ful of powdered white sugar. Scrape and c» t into very thin slices all the red part of sp .1 or eight carrots, slice a small onion and u turnip ; put them into a stew- pan with a bunch of parsley, a couple of bay- leaves, and fry thei^ in about a quarter of a pound of butter, tl.jn add the scraped car- rots with a pint of water, and let all stew until tender; pour in the stock with a little salt, and two dessertspoonfuls of fiour. Stir it over the fire, and let it boil for about twenty minutes ; strain through a sieve, give it a boil again for ten or twelve minutes, and serve with croutons of fried bread in the tureen. Celery Soap. Time, about one hour, 261. Ten heads of celery ; rather more than half a pint of good stock ; five pints of water ; one pint of cream ; a little salt and sugar. , . . , After cutting your celery into pieces of about an inch long, put it into a stewpan of boiling water, seasoned with a little salt and sugar ; put it over a clear fire, and when very tender take out the celery and pulp it through a sieve ; add it to the stock, and let it stew slowly for nearly three quarters of an hour ; then stir in a pint of nice fresh cream, make it very hot, but do not let it boil, and serve it in a tureen. Brown Onion Soup. Time, three hours. 262. Six large Spanish onions ; five quarts of water; a little pepper and salt; a penny roll; yolks of two eggs; two spoonfuls of vinegar. . Skin and cut in thin nngs six large Spanish onions, fry them in a little butter till they are of a nice brow- colour and very tender ; then lay thcrn on a hair sieve to drain from the butter. Put them into a stew- pan with five quarts of water, boil them for one hour, and stir them often ; then add pepper and salt to your taste. Rub the crumb of a penny roll through a colander, put it to the soup, stirring it well to keep it smooth as you do so. Boil it two hours more. Ten minutes before vou serve it, beat the yolks of two eggs with two spoon- fuls of vinegar and a Utile of the soup: pour it in by degrees, and keep stirring it all the time one way. It will then be ready to serve. This soup will keep three or four days. Vegetable Marrow Soup. Time, one hour. 263. Six small or four large vegetable marrows ; half a pint of cream ; one quart of white stock ; pepper and salt. Pare six sm.ill or four large vegetable marrows, cut them into slices, and put them into a stewpan. Pour over them about two pints of boiling veal stock, and let thorn simmer until they will press through a sieve ; then put the purde into a stewpan with a pint more stock. Add a seasoning of pepper and salt ; make it very hot, and just before it is served pour in half a pint of boiling cream. Palestine Soup. Time, one hcur and a half. 264. Six pounds of Jerusalem artichokes , three turnips ; one head of celery ; one onion ; half a pint of cream ; a lump of s: ^ar ; salt and Cayenne to your taste ; 1 -:ient white stock to cover the arti- cle kes. Pare and cut into pieces six pounds of Jerusalem artichokes, three turnips, one onion, and a head of celery ; put them into a stewpan with sufficient white stock to cover them, and let them boil gently for an hour until they are quite tender ; then rub them through a sieve ; if the pun'e be too thick, thin it with a little fresh milk ; boil all together again ; season it with a spoonful of sugar, pepper, salt, and Cayenne to your taste. Send it up very hot, with some fried bread served separately, cut into very small dice. Jardiniere Soup— 4 Summer Soup. Time, one hour and a half. 265. Two quarts of clear stock seasoned to taste ; four small carrots ; four small turnips ; equal quantity of button onions ; a head of celery ; eight lettuce leaves ; a littlfl tarra«^Q!i and chervil ; one lump of Cut the vegetables in the French vegetable cutter of any pattern you please, or shape f ,1. » I % \ 'Ml i .-rJ 90 ?3 Mi Fish Soups. i'l tlifm w(tli the ordinary vcgctnhic scoop ns you I'ke best in the torm o( pens, ohves. «c. ; add the leaves mid onions, put tiieiti in a soiip-lspoonI ful of pepper. When ilie milk and water are boiling hot, add tl.e lobster and pounded biscuit, mixed, to the soup with a quarter of a i)ound of fresh butter. Let it boil closely covered for half an hour. Pour it into a tureen and ierve. Conger Soup. 268. Head and tail of a large conger eel- three quarts of water ; a quarter of a pound of butter; one leek; the blossoms and leaves of four or five marirolds; half a pint of green peas, or aspara is. or cabbntr^ • hall a teacupful of paisley, bunch ° of thyme; two tablespooniils of flour or arrowroot ; one pint o( milk ; a little salt 1 ut the head and tail of a large conn^er eel in a stewpan, with three quarts of wafer Oyster Soup. Time, two hours. 270. Eighteen shallots ; one .sprig of thyme ; two b.ay-leaves ; half a pou.id of fresh butter ; six ounces of flour ; one quart of fish gravy or veal gravy ; four dozen oysters ; halt a pint of cream. .....H .^,g,!tccn snauocs cut small, a sprlw of thyme, and two bay-leaves : stew then* till they are a little brown, in half a pound of fresh butter. Add six ounces of flour stir well together for a few minutes, add the veal or fisli gravy (made from fish bones , ?' 6-feV.' ' ,ij*iT ? i '^ra^!*gtE gg yg tr g Soups — Young Fisherman's, Haddock, &c. 9« I the brnrds and Hiice of two dozen oystors. Lot all simmer jjcntly together for two hours. Skim off fill the f.>t add half a pint of cream, and then pass it throu^li a tamir.y IManch two dozen more oysters, beard them, keep them in their own gravy untd wanted , put them in the soup a second bufurc send- ing up. ' The Young I isherman'^ Soap. Time, two hours. ' 371. One pound (each) of any freshwater fish, of different kinds ; one tomato ; t\.o carrots ; one leek ; two onions ; a bunch of sweet herbs; one teaspoonful of Chili vine- gar ; one teaspoonful of soy ; enough water to cover the fish ; two turnips ; one licad of celery; pepper and salt to taste. lake a pound (each) of all the fish you have caught in your day's fishing, such as carp, dace, roacli. perch, pike, and tench, wash them in salt and water; then put them in a slevvpan with a tomato, two carrots, one leek, two (ried onions, and a bunch of sweet herbs ; put as much water to them as will cover them, and let them stew till the whole is reduced to a pulp, which will be in about three quarters of an hour. Strain off the liquor, and let it boil for another hour. Have ready two turnips and ri head of celery, cut into small pieces atiU previously boiled ; add them to the fish soup, with tlie Chili vinegar and soy, pepper and suit to taste. Haddock Sonp. Time, one hour. 272. One haddock; one pint of picked shrimps ; one egg ; half a pint of cream ; one French roll ; one tablespoon ful of salt ; one teaspoonful of pepper ; a pinch of Cay- enne; u bliide of nia;e; a piece of butter the size of a walnut ; a tablcspoonful of fiour, heparate nil the meat from the bones of a fine fresh haddock, and |K)und it in a mortar with a pint of picked shrimps; chop a little bunch of parsley very fine, and add it lo the fish with the crumb of a French roll steeped in half a pint of cream. Beat one egR well and mix it with the abovf^ ingredients, which must then be put into two quarts of good warm brotli, and seasoned with the pepper, salt. Cayeiuie. and mace; let it boil closely covered for half an hour, and '.hen pulp it through a sieve; thicken the soup with a little piece of butler rolled in flour; warm It up and serve. Eal Soap. Time, one hour and ten minutes. 273. Three pounds of eels ; two quarts of water; a crust of bread; three biail s of mace; thirty whole peppers; one onion; three ounces of butter; a bunch of sweet herbs ; one cur'-ot ; a quarter of a pint of cream; three dessertspoonfuls of flour; and ^ little s:M. Take lUree pounds of cell, cut them into sli-res, and stew them for ten minutes over a slow fire m three ounces of butter ; then pour over them two quarts of water, put in a crust of bread, an onion cut into slices, three blades of mace, thirty whole peppers, one carrot, a bunch o! sweet herbs, and a little salt ; cover the stewpan closely and simmer till the eels are tender, but not bro- ken. Mix three dessertspoonfuls of flour with a quarter of a pint of cream rubbed smooth, add to it the soup, which r.ust be previously strained, and the slices of eel taken caretuUy out ; boil it up and pour it over the sliced eels in your tureen. Toast a slice of biead, cut it into dice, aud place it at the bottom ut ilic tuicca. SAUCES AND GEAVISS. 1^: m FISH SAUCES. A well made sauce is, perhaps, one of the best testimonies of the skill of the cook, and ir. a ven.' essential T-art of a good dinner. A badly made saute will spoil the food with which it is served, ard is a sure sign of in- efticiency and ignorance in both tlie cook and her mistress. Sauces are expensive, and a housewife who studies economy, and has only small means, will not use as many nor as varied forms, perhaps, of the same sauc^. as the cook in a wealthy family ; but it is econo- mical to be able to serve up a sauce winch, at a trifling expense, will greatly improve a dinner made, perhaps, Irom cold remains, fl 92 Receipts for Mcifing Butter-Sauces, &c. 1 i'i m.r and for fish, sauce cf some kind is absolutely required. The sauce peculiar to the English house- keeper IS Melted Butter ; and yet, common as it is, we scarcely ever find it well made. Now, every lady should know experimentally how to make it, that she may direct her cook. She should also know experimentally how to make Bread Sauce and common White and Brown Sauce, on which most other sauces are founded. Take care that your sauces are delicately flavoured ; if your cook is not first-rate, tiiste them yourself. This is quite possible, even immediately before you receive your guests or sit down to your family dinner, as .<;auces must be made be- fore the fish is dressed, and kept warm till required in a bain-marie— or, if your kitchen does not possess that most useful utensil, the saucepan in which tliey have been made should be placed in a large stewpan of boil- ing water near the fire. The thickest saucepins should be used for this operation, and only wooden spoons should be used for stirring. Remember, also, that your saucepan must be exquisitely clean and fresh if you would have your sauce a success, especially when it is melted butter. Let your fire be clear and not too fieice. EECEIPTS FOR MELTING BUTTEE, The Author's Way. Time, two or three minutes. 274. Two ounces of butter ; a little flour; and about two tablespoonfuls of water. Put about two ounces or two ounces and a half of butter into a very clean saucepan, with two tablespoonfuls of water, dredge in a little fiour, and shake it over a clear fire, uue way, until it boils. Then pour it into your tureen, and serve as directed. Melted Butter. Time, one minute. 275. One teaspoonful of flour; four ounces of fresh butter ; three tablespoonfuls of hot water. Mix the flour and butter well together \u a basin, till quite smoothly incorporated with each other ; then put the paste into a butter saucepan with two or three table- spoonfuls of hot water. Shake it round al- ways in the Same direction, or it will become oily. Boil it quickly for one minute. French Melted Butter. Time, three minutes. 276. Four ounces of fresh butter; half a pint of water; yolks of two eggs; squeeze of a lemon. Beat the yolks of two very fresh eggswel! then melt the butter ; boil it and pour it inl stantly on the beaten eggs, stirring them quickly round while you pour in the butter Put the mixture into the saucepan again, and shake It over the fire for a minute, but do not let tt botl ; then squeeze a little lemon juice into it, taking care no pips from the iruit fall -nto your sauce, as they pive a bitter flavour. Common Egg Sauce. Time, twenty minutes. 277, Two eggs; a quarter of a pint of melted butter. Boil the eggs for twenty minutes, then take them out of the eg^ saucepan and put them in cold water to get cool, shell them, and cut them into very small dice, put the minced egg into a very hot sauce tureen, and pour over them a quarter of a pint of boil- ing melted butter. Stir the sauce round to mix the eggs with it. Fennel Sauce. Time, ten minutes. 278. Half a pint of melted butter ; a small bunch of fennel leaves ; a little salt. Strip the leaves of the fennel from their stems, wash it very carefully, and boil it quickly (with a httle salt in the water) till it is quite tender; squeeze it till all the water is expressed from it ; mince it very fine, and mix It with hot melted butter. Parsley Sauce. Time, six or seven minutes. 279 Half a pint of melted butter; a x'l, P^ P^fsley (about a small handful). Wash the parsley thoroughly, boil it for six or seven minutes till tender, then press the water well out of it; chop it very fine; make .lalf or a quarter of a pint of melted Dutter as required (the less butter the less parsley, of course), mix it gradually with ihe hot melted butter. / • ' • Green Gooseberry Sauce for Boiled Mackerel. Time, a quarter of an hour. f„^l°'Kf^^'^ * rP',"' ,°*" Sr*"^^" gooseberries; two tablespoonfuls of green sorrel; a small Marinades, Lobster and Oyster Sauces, &c. 9J piece of butter ; one ounce of sugar ; a little pepper, salt, and nutmeg. Wash some green sorrel, and press out the juice through a cloth ; boil half a pint of green gooseberries, drain them from the water, and rub them through a sieve. Put the sorrel juice into a stewpan, allowing about a wineglassful of it to the pulp of the gooseberries ; add a small piece of butter, a lump of sugar, pepper, salt, and nutmeg. Make the sauce very hot, and serve it up in a tureen. French Marinade for Flavoaring Fisli before cooking. 281. Pepper and salt ; three cloves; three slices of onion ; a sprig of sweet basil ; a teaspoonful of lemon juice or vinegar. A good French marinade for flavouring fish before cooking is to sprinkle over the fish, laid out on a dish, the pepper, salt, spice in fine powder, three cloves, the slices of onion, the basil minced fine, and a tea- spoonful of lemon juice, or a little vinegar. After a few hours the fish may be taken from this marinade, and either fried, boiled, or stewed. The marinade may be used in the cooking, or for sauce at pleasure. A marinade of oil and sweet herbs minced fine is excellent for fish before frying or broil- ing. When taken from the marinade, it can be either floured or covered with bread- crumbs and beaten egg. A squeeze of lemon juice or similar pleasant acid, so per- ceptible in French cookery, is well worth our imitation. French White Caper Sauce. Time, four minutes. 282. A piece of batter the size of an egg ; a little flour ; a teacupful of broth ; salt ; white pepper; a spoonful of capers; one onion, or a scallion. To make the French white caper sauce, rub down a piece of butter, as large as an egg, in flour, put it in a saucepan over the fire, mix in carefully a teacupful of broth, with salt, white pepper, and the capers. Put in also an onion or a scallion or two ; let it thicken, stirring it over the fire. Take out the onions or scallions, and serve the sauce, either poured over the turbot or other fish, or in a tureen. Lobster Sance. Time, ten minutes. 283. One hen lobster with coral; two* third of Iresh butter. Cut the flesh in small pieces, mix it up with tsvo-thirds of good cream and one- third of fresh butter. No stock, fish-sauces, anchovies, or es- sences to be used. Oyster Sauce. Time, five minutes. 284. One dozen of oysters; half a teacup- good gravy; half a pint of melted ful of butter. Stew the beards of the oysters in their own juice with half a teacupful of good clear gravy ; strain it off, add it to the molted butter- -which should be ready— put in the oysters, and let them simmer gently for three mir - s. y Oyator Sauce for a large party. Time, ten minutes. 285. Two dozen oysters ; two ounces of butter ; one ounce and a half of flour ; one pint of milk ; one saltspoon of salt ; quar- ter of a saltspoon of Cayenne ; one clove ; four pepper corns. Mix the butter and flour in your stewpan; beard the oysters, and put them into a little saucepan ; add their beards and liquor to the flour and butter, mixing the whole liquor with a pint of milk, the salt, Cayenne, and pepper corns. Boil it ten minutes, stirring it all the time ; add a tablespoonful of Harvey sauce ; strain the liquor over the oysters ; make the whole hot, but do not let it boil. Some people add the juice of half a lemon, but we prefer it without. Shrimp Sauce. Time, five or six minutes. 286. Half a pint of picked shrimps ; a gill of gravy, or water ; half a pound of but- ter ; a little flour ; one spoonful of anchovy liquor ; one of ketchup ; half a lemon. Take half a pint of picked shrimps and wash them clean ; put them into a stewpan with a gill of gravy or water, half a pound of butter, and a little nut of butter mixed with a little flour, a spoonful of anchovy liquor, one of ketchup, and half a lemon ; boil it till the butter is melted and it is thick and smooth ; take out the lemon and squeeze the juice of the other half in ; stir it well, and serve in a tureen. Cockle Sauce. Time, ten minutes. 287. One hundri d cockles : half a pound of butter ; half of the liquor from the cockles; (J ! r \ 1 ■■ . M^tl J (^^^^H Y "L ^-S^^IH H mLJ mP ^Hl I i ! > 'A %i II . ' f. 98 Savoury and Aspic y elites. the thickness of cream. When the pepijcr is added it must be lifted fine. When cold, put it into bottles for use. , When capsicums are to be had a Eood number boiled in the vmcgar will answer the purpose of Chili vinegar. Sauce Tartare. •514. Yolks of two eggs ; half a dessert- spoonful of v-.negar: two ^'essertspoonfuls of oil ; a pinch of salt ; a pinch of parsley . a tcaspoonful of mustard ; a little Cayenne ^'TEntoavery small saucepan the yolks of two eggs, a dessertspoonful of the best ? negar. and a little salt ; whip up th>s mix- ture with a whisk as quickly as possible When the whole forms a sort of cream, add the oil and mustard, which must be well mi^ed previously ; a pinch of Parsley rnmced very fine, and a little Cayenne. The oil should be put in drop by drop, to mix per- fectlv. To Improve the riavonr of Gravies. Time, one hour. 01 - Three ounces of lean ham or bacon ; a good lump of butter ; one blade of mace ; thfee cloves ; one shallot or sniall onior. ; a bit of parsley root ; a pint and a half oi beei stock or broth. . ,, Cut the ham or bacon into very smau nieces and put them into a stewpan with Kt'two oSnccs of butter at the bottom a blade of mace, three cloves, a sha lot. or onion, and a piece of parsley roof- ', Unnr over the fire occasionally for half an hour, until the bottom of the pan has a dark glazj- then pour in a pint and a half of beef b oth, or stock, and bo.l all together for about an- other half hour, shaking the pan often, when it will be converted into an excellent gravy, and strain it off for use. Savoury Jelly to put into Cold Pie3. Time, two or three hours. ^16 Two pounds of knuckle of veal or mutton: two slices of ham; a bunch of S herbs; two blades of "lace ; one onion • peel of half a lemon ; two eggs . some ;hole pepper ; a little black pepper ; .. _r ..,.,»«, • u/Viitpt: of two eggs mer slowlv till quite strong nnd rich ; stnin "and when cold take off the fat wi h a SDoon then lay over it a clean piece of blot- fn °pkper to remove every particle of grease Wiic^n cold, boil .tafew "^'""'es with Oic whites of two well-beaten eggs, (but do not Sd th?scdiment). and strain it through a siev' with a napkin in it. which has been lipped in boiling water. If the p.e be o owl. c ^abbit.^he carcases, necks and ,pn s iddcd to a small piece of meat or a cou heel or stanUs of mutton will be better suited tl-.an the jelly of meat alone. -00 some wuuic ijcppv. , ". ""■ . . three quarts of water ; whites of two """"Make this jelly of a small bare knuckle of veal, or shoulder, or a piece of scrag of mu- ton ; put tlie meat into a stewpan, that shuts very closely, with two slices ot ham, a bunch of sweet Libs, two blades of mace, one onion, the peel of half a lemon, a tcaspoon- ful of Jamaica pepper bruised, the same of whole pepper, and three pints of water. As Toon alKoiis skim it clean, and let ,t sim- Aspic Jelly for Gatnishing. Time, three-quarters of an hour. ^17 One pint and a half of white stock • one ounce of isinglass ; two eggs ; two table- spoonfuls of tarragon vinegar; one wint- glassful of sherry ; one bay-leaf ; a cupful ol 'mcU the stock, which should be a firm jelly when cold, then when boiling dissoU^ {he isinglass in it. and set it aside to cool Mix and whisk together the whiles of the two eggs with their shells, the tarragon vinegar, the wine, and a cupful of water (3y but not quite half a pint). Whis them all into the stock, and stir it till it boils for about a quarter of an hour. laKC it off the fire, let it stand to settle, and pour it through a jelly bag into a basin or &ain mould which you have first d.ppedm cold water. Let it stand all night to get cold, and the next day you "J^y /"^n it °iU of the mould, by dipping the bot om of it in cold water (as for sweet jelly) ; then cut it into small cubes for garnishing your pic, meat cake, or ham. Arrowroot Sauce for Plum Puddings. Time, fifteen minutes. ot8 One dessertspoonful of t. vowroot ; two of sifted sugar ; a glass of white wine ; juice of half a lemon ; half a pint of water. Rub very smoothly a dessertspoonful ot arrowroot in a little water, or in a glass of white wine, squeeze in the juice of half a lemon, add the pounded sugar and pour gradually in half a pint of water. Stir it very quickly over a clear fire until it boils. Serve it with plum pudding. This sauce may be flavoured with an>- thing you prefer. Sauce for Cabinet or Souffle Pudilin?. Time, ten minutes. qig. Yolks of four eggs ; a glass of white wine ; a lemon ; sugar to yoir taste. Put the volks of three or four eggs into a large basin, and whisk them for two mi- nutr^ ; S,..^ Sau.sfor p.Miu,s^^Por^m^^^^ h ; strnin at with a ;e of blot- of grease. with the ut do not tlirous'i a has been pie be of lecks and meat or a I be better lour. lite stock • two table- one wine- a cupful of be a firm ig dissolve le to cool, liles of the e tarrngon of water t). Whisk tir it till it iiour. Take settle, and I a basin or t dipped in night to get turn it out ;tom of it in then cut it J your pie, 'ttddings. f; ;owroot ; white wine ; It of water, rtspoonful of in a glass of ce of half a r, and pour Iter. Stir it until it boils. ed with any- I Puddin?. jlass of white taste. ir c"'" ^ f^'''^Tu Vire4sSbeaten,and cream, the yol' ^ ^f tl^^^- ^. -^ ^,^, ^ mode- -Cr^;?S/utsn^tUandf.otliy.and Sve it up with puddings. White Wine Sauca. Time, five minutes. TTnlfapint of nicUcd butter; four 321. ^l7,=lP^f ' hite wine; the peel of tablespoonfuls o^y^^ll"", ,astc. half a lemon ; suga to >o ^^^^^^^ ^ Add to ha f ^ P ' \ °\4c, the grated rind four spoonfuls of^l^^^J^u '.r pounded and «?f ^Le^it 'b "i?. and"-rvJ with plum. bS.oJ^boikd batter pudd.nc:,&c. Serve it boiling hot. The pudding is scnxd ?«/•/<: ^<^/'^vith hot plates. Banco for Polka Pudding. Time, five minutes. of sherry. ^„„p-= r.f butter with the Beat the three o"^ f ^ .^^l^e glasses of gartoacr am adcU^^.^^ .^ „,. Sui^nrdircctiontiUitisdone. Clarified Butter. Time, two or three mimitcs. sklo of tl..- r.vo for "'■ '"',";„„„„ a v.ty use. it must be slom^; '. " the sediment It will Itavc. To Use Dried Muslirooms- Time, ten minutes to a quarter cf an hour ..Simmer them in. gn.vy; they ..n swell to nearly their ons'i.alsuu ITow to use Glaze. pan at once, or it '" «' ^^°^ ^ ,t;,„,i ,he ar ^ When you '•cq"''^« ° "Vj; or jelly in a in which you keei he gla^c o j j^^^ .^ pan of boihng wat^ .^^na ,^^^^^,,j,^a 'gently. Lay it oi^ the mea o^^ ^^j^^,, paste brush. I^^°°" °!^no,her. till it forms ost well furni.shed kitchens « .^ ^^^^ ^.^_ most well furnished Kucnc'.^.^^^^ .^ ^^^^ ,.^. -^.yrfanda rSS;^^^^^^ ;SroVboflmg water will dissolve It. ^^-„,gSlNG, TLAVOTOING, &c. the otlicr. , r ^ the follow- ..^ltrn.rrhXanf",,ic..(oran^ 'requiiod. >»l""S,'»"'il'"hTOranii.-cu..vi..,a Jl-^;i7ror,..t,;d«lSllnsa.ad of tread- crumbs. y—a m 100 Forcemeats, Garnishing, Flavouring, &c. m m f/erds.—Varslcy, thyme, tarragon, savory, knotted marjoram, basil. Ham or bacon, suet, oysters, anchovy, bread-crumbs, soaked bread. 5/>/Vhng. about sil or seven minutes before servmg. .Onions for Garnishing. Time, one hour. ,,. Twelve onions : two or three ounces of butter, in slices ; half an ounce of sugar ; n little salt ; one glass of stock. " 'cki? dozen large onions carefdly, with- outbreaking the skins; lightly take off the i part Lay a few slices of butter at the botTom of a stewpan; place the omons m ft add half an ounce of powdered whe Lu'-^r : one saltspoonful and a half of salt ; 'ml a gill of stock. Stew the onions over a slow fife, and reduce the sauce to a glaze men the onions are done, and of a good colour, they are used for puttmg round ^'Mix^'hc sauce remaining at the bottom of 1 the stewpan with a little stock, and add it to the gravy. Green Pea Qarnisn- Time, twenty minutes. o,r. One pint of young pe-^s ; two table- snoonfuls of white sauce ; one ounce of Ster • half a teaspoonful of powdered sugar;" a little salt Tone small onion; a sorig of parsley ; two eggs. Vxxi the peas in a stewpan with the above ingredients^: moisten them with bo.hng water. Boil for twenty minutes. Add t\\o tablespoonfuls of liaison, stir it quickly to- gether and serve under and round fncan- deau of veal, &c. Croutons. Time, five minutes. 336, Two rounds of a half-quartern loaf ; two ounces of butter. Cut the bread in thin slices, then shape them as you please in lozenges, crescents stars, or larger rounds. Fry them in boihng butter a nice brown. When fried, take them out. and drain them on a cloth. TRUFFLES. The truffle is a species of mushroom fun- gus without roots. It is found m Hamp- shire. Wiltshire, and Kent, and is of a good size in our own country, though not so large ^ftl- Italian truffle is. In the New Forest 'truffles are frequently rooted up from beneath the Riant oak-trees which "came m with thelonqueror," by the hogs, who (true epicures) sre extravagantly fgnd of them. In France they form an article of con-^ider- able traffic, and have often been purchased at fabulous prices for the royal table. I hey are very expensive, and chiefly used for gar. nishings and seasoning. , ^ „ . Good truffles have a plcisant flavour, and arc light and elastic. Bad truffles have a musty smell. They ought to lie eaten quite fresh, as their flavour is a good deal injured by drying for keeping To Prepare Truffles an Naturel. Time, one hour. 0117. Wash them several times in luke- wann water and brush them carefully all the time to remove every particle of earth or grit from them. Then wrap each truffle in buttered paper, and bake them in a hot oven —or (better still) roast them in hot ashes for an hour. Take off the paper, wipe the truffles, and serve them on a hot table- napkin, or use them for garnishing. Season fur Drying Herbs for Flavouring. Basil is fit for drying about the middle of I August. , , _ , Chervil in May, June, and July. Elder-flowers, May, June, and July. Fennel, May. June, and July. Knotted marjoram, July. Lemon thyme, July and August. Mint, the end of June and July. Orange thyme, June and July. Parsley, May, June. July. Sage, August and September. Summer Savory, end of July and August. Tarragon, June, July, and August. Thyme, end of July and August. Winter Savoury, end of July .and August They must be gathered on a dry day. and cleaned and dried immediately by the heat of a stove or Dutch oven, the leaves picked off, sifted, and bottled. Crisped Parsley. 018 Pick some handsome sprigs of curled parsley, wash them well, dip them into cold water throw them into a pan of boiling fat. and t^ke them out as soon as they are crisp It should be done after the fish, &c.. it is to go with is ready, and drained from the grease before the fire for a minute or two ^^ A f^-' bct°ter"plan is to spread the parsley after picked and washed, in a Dutch oven, .. on a sheet of pa,. . at a moderate distance from the fire, and keep turning it ? m'"= n,-itc ri!='^ • lay little nieces of butter on S."bSr noreAough to niake it greasy Tills is a much better plan than that of frying. "■ h ,f ■i; V To Prepare Potatoes for GarniBhing Time, balf an hour to three quar^r. «n Twelve potatoes; two ounces and a Ji^of butter ; one •'^fi'O""'"' ^er two qiarter of a t<^^T°r"f''* .^ ,Sv a pincb Sessertspoonfuls of chopped pa' sly .^T^jj ^f nffriatcd nutmeg; two eggs. . na'i a b iS ; one ounef of bread-cnjnjb . . Roil ^^^^"'^'^'""'^Z^STd^h^^i of to them about t^^°°^'"',^"and crated nut- butter, a little peppc.jU J f. ^^,,j nieg. Mix them well "P- f ^^^^^ get cold, ,,alf a gill of m.lk , '^'/ ,^y";^'c and form then roll it up m l'^^'^ o",; 7, '^^ vonnd pel- SrSra^SSKth^ twice, and fry them lightly. Glaze ^ ,' Pat in a P^" ° ^^^.^^^f ^^"^ornKl of moist butter, add a ""S/^''fine da k brown, colour, the other 1^^>' ,^, .,!"%„ ^ side with and when ?"''« ^'^^^ ^ if with a dust of the white of an egS- ^^^^^.'^ J, ^.e edge of Fried Bread-crumTJS. Time, two minutes. _ 3,.. Cut some ^^--J vjther thm^ T^^^^^^^^^^ in ^a moderate °ven "nul^ ^ry f '^^^ p^,, | being burnt, and the>i lol u n y ^f ,,e crumbs ,,nto J,,^ j^^^ ;" bu.terraml fry boiling clanfiecl '1"P1 "=;., ^^ when done then, as ^^''^l^'y.fVsh^e and set the.n to S' ^S^ll^t: ^'thoroughly drain ^;,^m any grease or moisture. " !..♦ tn if the snU and n quart of pierce one-P « 't ] ^= ;,^^ ^^, , f,, tn.ght. vin.-gar ; ^''"^ ' 'V seme, zc the licpror Horn ti,cn stn.m ,^"^\,!^\"^' '^ get it aside ; put tlHMU thronglj ;^ cloth mut s« ^ ^^^^ ^^^ to the husks half a pint o v m ^ U stand all n.^ht then nam . ^jl^^^^ ^^ t,,,„, as before • f 'l^^f J'^, ^l to it the i^-p- tl^^^t -'r^'V-- ^i ;:^ ^^ sSced nuttneg. and is.^ wiih'';:;;: ^^, ?nd d,p them ■.. melted resm. Muslirooiu Ketcliup- STOBE SATICES-Beceipt 1. Walmit Ketcliup. Time, to boil, half an hour. nnP hundred and twenty green wal- ?13- One "l^^":" , ^,^^if of vinegar ; ru'ts ; two puHs '^"^ J J^^^^f s^lt ; one tbree-quar ers ° ^^P^^'^vhole peppers; Sl^Tc^-s SSottneeofshcednut. Seg; l-'f «" rfoS SSed and twenty -,, r.c eareful in seleeting and test ng tu^^Jmshrooms you m eml ^ ^- ^^^^^ (rue nntslHOom ' ;\^ ''^^,"" yo„„g., and .^s coloured or pml ^^l;^" ^^ ^ L.k-brown or ! ,viiich the toadstool has not ^^^^^^^^^ Let the musi.rooms vou use: ^^^_^ S^^;!'^e^hup-l^"ot keep long. Time, three hours and a half. ToeachpeckofmushrootnshaUapound '^^^^I'klayerofm.sl.oomsina^eep^^^ .b^dJil^EvS^-^i^ stir ^d mash em tip to extraet the.r miee ^^^^^ Measure the ,^":;;f "^y .^.^j^rallspiee. halt quart allow ^aU ru. ou ce o^^^^^l^^ ^._^^^^ au ounce of gngcr. f Cavcnne. , pounded, a 7^i=^'-^,^;'^f .^^ ," "' '^"^er it very 'put the ^vho e into a^one 3a ^ ^^^^^^ closely, set it in '^ ^.w^epan ^^^^^^.^^ over the fire, and let it o to ^^^^ ^^^^^_ -llKUtakeitup. o^r t mto^^ ^.^^ ^ ,^^ P^'"V^"^ it ^n oC Pour it into a jug. lire for half '^" , "°"'' " „-e hours in a cool U:t it stand twe ve or more "ou ^^^.^^ place. Pouritmtoanothejrju^a^^^^j^ ^ I 1. place. Pour It mio duow j^ j^ ^ Ft off for botthng. Po^-r ;'^ each quart t off for botthng. t-om ..^ each quart bottles very closely. Hot Vinegar. r„^ j.„^ clove; of carlic, put 34.3- ^^^?lL[le widia pfnt of"vinegar. a this into a bottle. ^^J^^ y sauce, a tea- tablesp.oon ul ot Wo.cest ^^^^^ ^^.^^. spoonful o f ;^f\°""o:nce of Cayenne. SSe'it i w^l. then let it rematu (or a n qnnrt of xfoitnislit. ciuor fiom aside ; put ;ir, ami let \m\ squeeze om tlieiuto 1 it llu- pep- lUtiucij, and laiii it, and Secure the lip ihem in »• and tcstinjT 3 use. 'llu; ;r side flesh- Duus;. and as irk-browa or iasant smell, i for ketcliup ps, and take d/y wealhct , a half. s half a pound n a deep pan, ihe salt with and soon till them remain a n pieces. cool place for Etirand mash lice, and to each of allspice, halt blades of mace nee of Cayenne, ar, co\er it very of boiling water for three hours, to a clean stew- the side of the iir it into a jug. ! hours in a cool T jug and stram "r it through a dd to each quart landy. Cork the ar. ve-; of garlic, put pint of vinegar, a ter sauce, a tea- e of ground white mce of Cayenne. et it remain (or ''^ !i Clieincy Sauce. Time, four or five weeks. ^ 1 348. Q"-'" ^^o'fa'lX^lrSoT; LAerof a P°":;f,°;." SSer^of a pound lV''-^l'r rSces'oftamari, ' lemon I'tv-. , niiivt of vinegar. UP imo rather large pieces f . nound of puilding raisins ; a quarter of * P"; "''.f ' ,ound of app os add to these a H '"^ !J^°; ^^,i s.une ciuuuity chopped '" ^";^\\ P", ,opp d tomatoes, from of moist snpir/"'^^^''" '^ j ^,,o ounces .vhich you l;:^ve t..U the ^^^^^ ^,. ,.,„, ^ato of tamarmds. * ^'^^'\',' onful of giound of Cayenne, n „V I, 'chopped fuK-, very irincer. ;wo large on.ons c'>oi i ,,- Twodozen and a lal oi I ^^^J3^^^ infc^^'^ '^ ',^1 covered. Sur the S^^h^^ or .1,0 .=".o"4rAttSortX-". P"' „V half an ounce o. • •- ■ • ^ ^^ • ,5 ; a muv: •- ginger, nan ^j^j^ one ounce 01 n ^^j^^. j^, of a pound ot si ^,,stard ^'='^'>' ;"p„aP s?onc and cut up over it. Lemon Vinegar. Time, nine weeks. Pleading Sauce. Time, tuee hours. •^^^^ P^"iy water half an ounce .rffnU? of pepper; one "Grate off the outer u. .. with a piece of J^^ss ^v-t ^^,^^.^ ,„ ^s do not quite separa^^ \^. j^ ^,^^ j-^^g^rs them the garhc pee ^ .^ ^^^ ^ „ „il . ^ne ^f,^^ of Indian soy. . , sliced, and «g«" Pf^^^ As the salt d>s- Pj^r^e'c-quarters of a pm o^^ . j^r ,vUh there is no moisture leu ^. ^ ^ ^^^ ^^^^ ^^? ""^P;.lSl in a mortar), pl'.'cc solves work in mo e. ^ pounded, the I ^,, ,^,^uots (fust brus^^^^^^ ^.^^^^,,,d a stevvpan with VC. nntme'^ cut into slices, ^:, ,„ the oven UU tueiii ^^^^^g. Ue beaten fi^^-^^^J^^^^ mustard slightly '^,1^ pints ; then ^ru'se the a ^^^^ V ;^.^ ^^^^ and the ^Tp^ in a muslin bag. Boil all L^.^ seed, gmger. and pcppt^^^^, ^^^^^^^ ^^'^^± SthThe vinegar, and pou .„^„ , ,Vier 3- " th - .^ ^,,,,, ^he fire iU after it has siouu-.^-. lent for h.^^f ' f J ^e put into white sauce Th s pickle may ^^ V^y . ..^0 spoonfuls o„; spoUd being sufficen^. two^ P f^f Hrown sauce. ". i^. *'="". _^„u.,^v<; beine fowii or ""^J-Jf = S5e*="""=« S ™'''^'' Jipper'8 Sauce- Time, a few minutes. , . "rr" n-mons:a few pieces 350. 3^"^;°\"';'\iulo tamarind juice ; a of lemon peel , a mui- % m "M^}:i^i 104 Sainrs am! Vinegar s—Beef. i- ;I'' ♦ i M smjill quantity of «aJl< : M^ ^ teaspoonful of Cayenne. , Simmer the above for a few minutps, ana then turn it into a basin ; strain throusli a fine sirainer. When cold, bottle it into small bottles, whicli cork well and keep in a dry place, free from damp. Naiturtiums used as Capers. 3SI. Besides being great ornaments to our flower gardens, nabturtiums supply us with a useful adjunct to frugal tables. 1 hey save the expense of capers. Gather the seeds ("cheeses country children call them) of the nasturtmms, and keep them for a few days on a paper tray ; then put them into empty pickle bottles, pour boiling vinegar over them, and leave them to cool. When cold, cover them closely down. They ill be fit to cat the next summer m lieu of capers, with boiled mutton. The Epicure's Sauce. Time, two or three weeks. •3C2. One capsicum; two shallots; one or two birds'-eye chilies ; two tablespoonfuls of port wine ; six tablespoonfuls of mushroom ketchup ; half a teaspoonful of Cayenne, and the same of whole pepper ; half a pint of vinegar. . . , , Put all into a bottle, which keep in a warm place for two or three weeks. Then strain, and add half a pint of vinegar. C£t?ack. Time, one month. 353. Eight pickled walnuts ; one head of garlic ; half a tumblerful of walnut vine- gar, soy, and mushroom ketchup ; one tablespoonful of Harvey sauce ; one quart of vinegar. , 1. 1 Chop eight pickled walnuts and one head of garlic, put these into a large jar ; add walnut vinegar, soy, and mushroom ketchup, of each half a tumblerful. ■ tablespoonful of Harvey sauce, and one i, t of vinegar ; put the jar in a dry plac av ■>'<- it every day for a month ; a 'aw spcois "•:. u m.' i:.iO pickle is a great improve rcr.r. Walnut Vinegar for Satioes, "so. Time, a little more than a month. 354. Put some green walnut-shells into salt and water, sufficiently strong to bear an egg- At the ""d of ten or fourteen days drain them fro>*" the brine and lay them in the sun for nine days, then put them into a stone jar, cover them with boiling vinegar, and at the end of a week pour it off ; boil it again, pour it over the walnut-shells, and tie them closely over for use. Horseradish Vinegar. Time, twelve days. 355. Six ounces of young horseradish ; three pints of vinegar. Scrape the horseradish, and pour over it the boiling vinegar, cover it closely over, and let it stand for ten or twelve days ; then pour off the vinegar and bottle it up for use. It may remain some considerable time be- fore it is poured from the horseradish, but if required may be used in ten or twelve days. Chili Vinegar- Time, three weeks. 356. Forty-eirht chilies; one pint of vinegar. Chop and pound in a mortar four dozen fresh chilies, and put them into a bottle with a pint of strong vinegar, shake the bottle every day, and in three weeks it will be ready for use. Lemon Flavouring. Time, one month. 357. Fill some bottles with the rinds of some fine fresh lemons, cut as thin as pos- sible ; add the kernels of some peaches or plums, blanched, and fill up the bottles with brandy ; let it stand for nearly a month, then strain it off. put it into bottles, at . ..or!o them welldow'-. Cayenne Vinegar. 358. Put half an ounce of Cayenne pepper into a bottle with a pint of white wine vine- gar ; cork it tightly, and shake it well for a few days ; it will be soon ready for use. Eschalot Vinegar. 359. Put into a quart bottle nearly full of vin'^pcr, five ounces of eschalots which have bei' well bruised, and add half a teaspoon- ful of Cayenne pepper, cork the bottle well, shake it up, and then leave it for a fortnight ; at the end of this time, strain it through fine muslin, and bottle it again. \ m BEEF. To Dress Beef. Have a. good fire. Po not place the meat too near it at first. Baste it often. In frosty weather thaw it before putting it down, ^?«i*£i- of Modes of Drcssuip: Peef- 105 , ■ " TITf I the distance of twelve iixhes before a Ift'ge same every quarter of an hour. Just before itS donc-/.r. about twenty minutes be- fo e vou remove it from the r.p t. dreclge .t wthTu and baste it with a I't' « »^""'--'-. Remove the tape and skewer, and fasten it SftH siu'r skewer instead. Serve wuh good gravy over it. Horseradish sauce. »S?J^'"?o'to' ''°™.V the same lime *"' ', '\ in season all the year ; but salt bed is best in winter. Tomako Tough Meat Tender. /-« ^oik it in vinegar and water ; if a 360. boaK u •", ..1.°.. ..,.,..!.•.> hnnrs. To Boil Beef. Reckon the time from the water comii>g to a boil. 064. Keep the pot boiling, but let it boil j"^ . . ' If .. '.. !..» »i,.. tint riMSiiboi nc. /- (ir.'^^t it in v ncgar ana \viu<;i . » " -g,. Keep nu- pui iiw'i...h. - 3^"?' ^fniPce for about twelve hours. Jy\urwly: 1 f y ou let the pot cense bo, ng ''1 1'Sentv pounds of beef use six quarts ;';>'^iii b{. deceived in your time : then ore ;XSc it For s^ or seven hours. Sirloin of Beef. Time, aquarte. of^an^hour to each pound ofir Make up a good fire ; spit or hang ♦v,f ioint evet^ly. a? about twelve mchos the jont ^^J"y ittle clarified drippmg m d DPing pan and baste the joint welK^is cnon asffif put down to dress : baste agam soon as 11 is w"' .,, v, „, twenty ore vnu Will oe uc<.ci><. > a rufficcntly good fire. Just before- the ,>ot boils the scum rises. Be sure to sk.m it .ff c°refully. or it will fall back and adhere to 'ZS, and disfigure it sad y^ When ycm h ive well skimmed the pot. put in a litt e cold water, which will cause the scunri to rise again The more carefully you skim the" cleaner and nicer the meat boiled wiU ^''"put your meat into cold water. Liebig. ' •' . /-^ ^ ^Unmict ndvil ^'^oni'Srp'uTdoTnrrdr^^^^^ '°° nunrterof anhour till about twenty 'he L^t .^^^ boiling water, but the SSefore it's done ; then stir the fire Pl^^f^J^^k Francatelli. and others o the minutes ucioic ___:„,,,„ „ i^tip salt, and !'>"' , •_,. „.„„,!;„« ri.rnmmenu cold ^ ana — ^..nrfprnf an hour tm aooui iYv<--v nlnnee the loint mio uuuihk "i..^., -"•• •-- SSefore it's done ; then stir the fire Pl^^f^J^^k Francatelli. and others o the '^'^•f.iU itVsbrovmand frothed. Take it over >i s>o'"^ h, . ._„ -f .,,e driDPing-pan :,row;fex;e^S\.nTprkct.ce^ in ac rord^nce with the cook r.ather than the chemisf Put a quart of cold water to -very cutmibi.^ ^ Allow twenty minuter to US. .i..,' hot «>«j,nd J^ur « over ... the scv.m Jiso. ^^^^^^^ ^^ ^^^ ,^^„ ,^ ^^, meat. ^^lutle heaps. Serve Yorkshire pudding '^IthUouTseparate dish. Sauce: horse- radish. Koaat Ribs of Beef. Time, a quarter of an hour to the pound. 062 The chine-bone and the upper part of^three rib-bones should be taken off and ?he flao ends fasten.. I unuer with very small skeS The joint is roasted and served as the sirloin. EihsofBeefEolled. Time twenty minutes to the pound, or ^Seen minutes, and half an hour over o6i Order the butcher to take out the ^1.3- y™e ioint. Roll it into a round. Aitchbone of Beef. Time, twenty minutes to the pound. 06=;. Three-quarters of a pound of salt ; one ounce of moist sugar ; aitchbone weigli- ing ten pounds ; two gallons and a half of "^'Dry the salt, and rub it with the sugar in 1 mortar then rub it well into the aitclibone ofTef Turn the joint and rub in sornc pickle every day f ^-\orf...6.y. Wash ft well before yo. ^'^^"^S/'^ '^ °eli ii^ound d L'd 'co^erS with cold water in Se above proportion, set the pot on one side of the fite to boil gently ; if it boils ».-■:._,. ^t t\xQ lomt. i^ou 11. '■■'" " •--■--■ 1 . _. .,.. c...f ,^.^t'np<^ t^an orevent the meai K a !•• iM< t I 106 To Dress Salt BcefSteivcd Shin of Beef . slower it boils the tenderer it will be and the better it will cook. The soft fat which lies on the back of an aitchbone of beef is delicious when hot, the hard fat is best cold. Save the liquor in which this joint is boiled for pea-soup. Garnish with slices of turnip and carrot. Silverside of Beef Boiled. Time, a quarter of an hour to each pound. _ 366. Ten or twelve pounds of the silver- side of beef ; three gallons of water. After the beef has been in tiie pickle for about nine or ten days, take it uut and wash it in water, skewer it up in a round form, and bind it with a piece of tape. Put it into a larsje stewpan of water, and when it boils remove the scum very carefully, or it will sink and spoil the appeanmce of the meat. Then draw the saucepan to one side of the fire, and let it simmer slowly until done. Wiien ready to serve, draw out the skewers and replace tliem with a silver one. Pour over it a little of the liquor in wliicli it has been boiled, and garnish with boiled carrots and parsnips. When taken from the water, trim off any soiled part from the beef before sending it to table. Tom Tliumb Round of Beef. Time nearly three houis. 357.- Nine or ten pounds of rib of beef; two gallons and a half of water. Select a fine rib of beef, from nine to ten pounds ; liave the bone removed, it will make a gravy for anvthing vou may require; rubal'ftlesahoverthe inside of the rib, roll it like a fillet of veal, and bind it round with a tape or a few wooden skewers ; place it in sutticient pickle to cover it. and let it remain in it five or six days, turning it every morn- ing. When it is required, place it in a stew- pan of very hot water {lo jjrevent the gravy from being drawn out), and let it only simmer, not boil, accoiding to the size of the joint, allowing the full time for each r-ound of meat. When done, remove the skewers and replace them with a silver or plated one. Beef Bouilli- browned flour ; one wineglass of wine or one of mushroom ketchup. Take the bone out of a round of beef or part of one, tie in a neat shape with a strong cord, put it into a stewpan ; add to it any remams of meat or giblets which you have. Cover it with water, set it over a slow fire, and as it boils skim it carefully ; add the crurots. onion, and parsley ; then put in tlie flour and butter. Cover it for twenty minutes. Take up the meat, strain the gravy and add the wine or ketchup to it Pour it over the meat. If you stew the bone which has been taken out with the meat, the gravy will be all the better. Time, a quarter of an hour to each pound of meat and another extra twenty minutes. 308. Round or part of a round of beef or brisket, pieces of any meat you have, such as trimmings of beef. veal, or lamb, or giblets of poultry. Enough water to well cover the meat ; salt and pepper to taste ; two carrots : ?;!ice(! ; one onion ; one bunch of paisley ; i une teacupful of butter ; oae teaciipful of I A Beef Stew. Time, two hours aud twenty minutes. 369. Two or three pounds of the rump of beef ; one quart of broth ; pepper and salt ; the peel of one large lemon, and the juice ; two tablcspoonfiils of Harvey sauce • one spoonrul of flour; a little ketchup ;' one glass of white wine. Cut away all the skin and fat from two or three pounds of the rump of beef, and divide it into pieces about two or three mches square ; put it into a stewpan, and pour on It a quart of broth ; then let it boil .and sprinkle in pepper and salt to taste' When It has boiled verv gently, or simmered two hours, shred finely the peel of a lar^re lemon, and add it to the gravy. In twenty minutes pour in a flavouring, composed of (wo spoonfuls of Harvey sauce, the juice of the lemon, the flour, and a little ketchup Add at pleasure a glass of sherry, a quarter of an hour after flavouring it, and serve. Stewed Shin of Beef- A Family Dish. Time, four hours and a quarter. 370. A shin of beef ; one bunch of sweet herbs ; one large onion ; one head of celeiy- twclve black pepper corns ; twelve allspice- three carrots; two turnips; twelve small button onions. Saw the bone into three or four pieces • put them into a stewpan, and just cover them with cold water. When the pot sim- mers, skim it clean; and then add the sweet herbs, onion, celery, peppers and all- spice Stew it very gjntly over a slow fire till the meat is tender, 'ihen peel the car- rots and turnips and cut them into shapes • boil them with the button onions till tender.' 1 lie turnips and onions will take a quarter of an hour to boil, the carrots /;a//an hour Dram them carelully. Put tlie meal wlii-a done on a disii. and keep it warm while you prepare some gravy thus : {Le.\ I A la Mode Beef, Beef Olives, &e. 107 wme or one i of beef or 'ith a strong i to it any h you have, a slow fire, y ; add the len put in for twenty strain the chup to it. been taken 1 be all the uinutes. he rump of :r and salt ; the juice ; ^auce ; one :hup ; one t from two beef, and • or three wpan, and let it boil, to taste. simmered of a large In twenty nposed of le juice of ketchup, a quarter serve. r Dish. rter. I of sweet of celeiy; allspice; ive small r pieces ; ust cover pot sim- add the ■ and all- slow fire I the car- shapes ; II tender. I quarter an hour. ';lt wh.ea /hile you Take a teacupful of the liquor in whi ihJn ea in^s been stewed, and mix w> h ' tSee mblespoonfuls of flour ; add mo e I - r, nr till vou have a pint and a half of gu vy. 5;; on wUh pepper, salt, and a wmeglass o m shroon! ketchup. Bod >t up W m, nff the fat. and strain it through a sieve. Pour U over the meat and lay the vegetables round it. hich then the p ;irsley minced, the grated rin d of To Dress the Inside of a Sirloin- Time, one hour. ,71. Tlie inside of a sirloin ; a P|nt ^"f o Inlf of good gravy ; one tablespoon ul of Jctchup ; half a blade of mace ; pepper and ''cut the inside from a sirloin of beef and puTit into a stewpan w>th %P!"^ ^"^^J.^^"^' of good gravy, a tablespoonfal o kctdiup. and alitile mace, pepper, and salt. La it slew slowly for about an hour and serve with piquante or horseradish sauce. ] A la Mode Beef. Time five hours and a half, o,. Six or seven pounds of buttock of ""S ,1,0 beet dripping"-! °f"^^f'°„» -•••rliri^^-"'-'- vvomlc, spoon. U he" /"J.^^ „,ore flour S; ouiS" and 1" it """"« «■>' ='""')' till done. Beef Olives. Time, to stew, one hour and a half. ,,, A t50und and a half of rump steak ; .i^l^niurof e"-s; a little beaten mace; three yolks 01 e»„s . . ^ j- ^.^.j^j- ^'f ',Sn picUle , a pi=« of "..«=. roUed m «"S;rKJSrS^or„.on;J.,rnn »^d"«.'cw 11 icklv over ll,.n, -o,,.. Ufi- then the parsley mmccu, mu h""-" - xlf a large lemon, a little haitcn mac^'Y^^ some pepper and salt, all m,xed well to- other Koll each olive round f^xs ten t Sth a small skewer, and brown them hght^ ly before the fire in a Dutch oven. hen nut them into a stewpan with the fravy. Ee tchu " bvownn.g. and lemon pickle thick, en it Mth a piece of butter rolled in 1 ou , and serve the olives in the giavy. Oamish with forcemeat balls. Brcslau of Beef. Time, half an hour. -1 Half a pound of under-dressed roast beeift ree ounces of bread-crumbs ; two ?S Jspoonfuls of minced pars ey and thyme; Sie^ounees of butter; half a cupfu of auv; thre»; eggs; half a teaspoouful of sa ;^; ittle glared mumcg ; one tcaspoon- ful of grated lemon peel; pepper and Ca- ^'Tdrlhe^rown edges from the beeC shred t very small, and mix it vvith tine b ead-c umbs, minced parsley and thyme. 1 e gra eS lemon peel, and butter broketi to^very small pieces ; pour on the mince a cupful of gravv (or, if you have it. a cup- ad o cream) ; add the three eggs M./w^//// eaten. Season it well ^v>th pepper. Ca- yenne, salt, and nutmeg. »[ l«, yo"^ tas e Butte some cot^ee cups or the tm cups sold o poaching eggs i.i.put the Brcslau into them bake it for halt an hour ana seivc. Gi?nisf:^tith e^g balls, sauce Espaanole. or good gravy. Fillets do Bo3uf. Time, eight minutes. ,75. Under cut of sirloin of beef; one lemon ; two ounces of butter; and a httle ^""cn^SYu.dercut of a sirloin of beef into sma I slices ; fry them for eight ";>""'^J JJ two ounces of butter. Warm the gravy and squeeze half a lemon into it, seasoning Uo?ou taste. Put a motdd of mashed polatoes into the centre of a yeiy hot d.sl . Stand the fillefs or slices of beet rounu it, Sg thc-m against the side of the potatoc . Pou round them the gravT as prepan^. Th?s dish must be served as hot as possible. ^ 'we must beg our lady readers who are obliged to keep house ^^'^^n— 5^:;,; de be frightened at the idea of hi, a .7 »^"v,uj^ iuiu nau an inch n W {'"'■/'i^'"' '^"d ^'■y '■^'^'^ ^ "ice brmvn in hot beef dripping or lard. Serve on a cloth with a garnish of fried parsley. Beef Palates. Time, three hours to boil. f.n''''^ P-f-ites are not often seen at the abies of the middle classes, but (hev wo i. Id I be a great addition to the ordinaiV fii Ihey are not expensive at all pn,i L'Slz- I enough for a dish. ; ' ""'^ "^^ j Wash and soak three palates ind h«!i them until tender, removing the ski? t-i' KalVo^ '"'--^.f'-vpan'vfithrpint and'J lialf of new milk, a little pepper .and sal f one clove, a shallot, a bunch Lf thJnie a,^d pars ey. and a piece of butter rolled in Lur Let the whole simmer slowly for one iiour then take them out, brush th^ noi.? ' with the yolk of a b^vaten eggrdfp t,n ?n7n bread-crumbs, and broil the^n ffi ^ p "!° incm on a hot dish, and serve tliemw^n^" pic^uante or any sharp sauce. ^'^^ Bullock's Heart— Marroiv Bones, Fritters, &c. loO Bullock's Heart Stewed.-American * Receipt. Time, according to size, from two to three hours to stew. ,8 1 One heart ; forcemeat of one egg j. j two ounces of bread-crumbs ; one spng oi i hvme ; one sprig of parsley ; a small piece of kmon peel ; six ounces of butter ; one tab e poonful of flour; one of fine pepper one of salt ; one cup of wine ; three pints of ^'°Soak'^the heart for two hours in warni water ; take the strings froni the msidc and fill it with the forcemeat, which is made of the bread-crumbs, the thyme and parsley finely chopped, two ounces of butter, tne minced peel of the lemon, and the y'olk of L :.r ^^^^^^ ^^^^^,_ ^^^^^^ ^,,^„^ f,„„, ^^^ fat, juice of half a lemon into the gravy, it you ^^^^ ^^^^^ ^^^^^^^ ^^^ ^ ^^^^^^ napkin, have neither wine nor sauce. 1 To Dress a Bullock's Heart.-Englisli Fashion. Time, two hours. 382. One heart ; veal stuffing ; half a pint of rich gravy. , , , Soak a bullock's heart for three hours in warm water ; remove the lobes, and stutt the inside with veal forcemeat; sew it securely in ; fasten some white paper over the heart, and roast it for two hours before a strong fire, keeping it basted /m/rttfw^/v. Just be- fore serving, remove the paper, baste, and froth it up, and serve with a rich gravy poured round it, and currant jelly separately. Boiled Marrow Bones.-Served on a Napkin, or on Toast. Time, two hours, rS,-\. Saw the bones any size you may pre- fer Cover the ends with a common paste of flour and water, tie a cloth over them, and place them in a small stewpan. with sul- hcient Doiiing waici lu -OrCi tn-. i... .- i—i sufficiently boiled, serve them upright ou a Ox-Tongue. Time, one hour to warm ; two hours and a half, if large, to simmer. 386. Choose a plump tongue with a smooth skin, which denotes the youth of the animal. , , . . 1 •» If it has been salted and dried, soak it before you boil it for twenty hours in plenty of water. If it is a green one fresh from the pickle, soak it only three or four hours, i ut it into cold water, let it gradually warm for one hour ; then let it slowly simmer for two hours and a half. Plunge it into cold water, in order to remove the furred skin. Bend it into a nice sliape with a strong fork ; then trim and glaze it if it is to be served as a cold tongue, and ornament the root with a frill of cut paper or vegetable flowers ; when hot garnish with aspic jelly. If it is to be served hot, as an entrie, it must be wrapped in a greased paper and warmed again in hot water, after removing the coating; serve, vvlioij thus garnished, with macaroni or tomato sauce. ^Illl % 1. i ■ .: I; 1 ^^ . /I 1 10 Modes of Fresh Dressing Tongues. — Pressed Beef, &c» m To Roast a Fresh Tongue. rime, to boil, two liours and a half ; to roast, half an hour. 387. The tongue ; twenty-four cloves ; a quarter of a jiound of butter ; about six ounces of bread-crumbs ; two cggi. Socjk the tongue till it has thoroughly dis- goigcd in lui.^. .,5iu iv.1 Utviijiiin nii cold. %:i mm m — -1R?>' spiced Beef—Modes of Dressing Beefsteaks. tit salt : butter to fry the steak ; a little flour and butter for thickening. Fry a tender rumpsteak in butter to a Rood part of the ribs of beef ; ' brown, then pour in the water on it, add the. Spiced Beef Time, according to weight The thin 1 ,if an ounce of cloves ; ha'f an ounce of pnjon sliced, the ketchup and seasoning. \re • half an ounce of black pepper ; half q^^^^ jt closely with a dish, and let it stew an ounce of Jamaica pepper; and some g,.„t,y. when tender, thicken the gravy with Chopped parsley. e^ , f. apieceof butter rolled in flour. tTc the thin part of a piece of beef, after Hie rib piece (called the flap) has been cut Rumpsteak Fried, off. if any of the ends of the boners are ^.^^^_ ^^^^^^^^ ,^^,^^^,^^ ''\ ;?Ht 'hv'n'pickle two davs S tale 397- Broiling is the best mode of cooking f^^hoveouam^tie^of spice and a little ! steaks and chops ; if. however, you pre er a tnn.d parsley nnd spread the whole ' steak fried, do not cut .t quite as thick as '^'^^nv oveJ the" beef ; roll it up ncatlv . for broiling, and leave a httle fat on it. 'T ie U very ^ight Set it in a stewpan ! Put some clarified drippmg .n the pan and ^\ ^moderate fire and let it stew slowly let it boil ; Then lay the steak m the boiling Si quite ?ende ThJ^. press it well, and fat and fry it. moving the pan about to pr.- when cold it will be fit to serve. The spices are to be laid on whole. Beef Liver for Gravy. Time, twenty-four hours. -04 The liver must be first hung up to drf-n '; after that salt it well and leave it twenty-four hours in a dish. Then hang it UP to drain, and when it has ceased dripping hang it in a dry place for use. It is excel- lent'for gravy to cutlets and all made dishes. Broiled Steak. Time, eight to ten minutes. oqs. Rumpsteak ; one ounce of butter ; one tablespoonful of mushroom ketchup ; pepper and salt. .... , , • Rumpsteak is best for broiling and frying; beefsteak for stewing. Take care that the butcher cuts the steak the right thickness—*./?., about three-ouar- ters or half an inch. Divide it in halves. Place the gridiron over a clear fire, and rub the bars with suet to prevent the meat from adhering to them. Place the two steaks on it and broil them, turning them frequently with the steak tongs, or if with a fork, care- fullv pricking it through th( fat. If the steak itself is pricked, the gravy will run out and it will harden. Have ready a hot dish on which you have placed a lump of butter the size of a large walnut, a tablespoonful of mushroom ketchup, and a little salt and pepper. Lay the steaks (rubbing them lightly over with butter) on the dish, and serve as quickly as possible. vent it fro'ni burning ; when one side is well done, turn it on the other with your mcat- torvgs— if you do not possess a pair, turn it witii a fork, but take care not to stick tlio fork into the juicy part of the stake, put it in the fat or in the edge of the meat. When the steak is done, lay it on a hot dish, with I a little made gravy, or a lump of butter and la tablespoonful of ketchup. Season with popper and salt. Tomato sauce is some- times eaten with beefsteak. Fried Onions and Rumpsteak. Time, twenty minutes. 398. A rumpsteak ; three onions ; a good- sized piece of butter ; and a little salt. Fry a rumpsteak a nice brown, and put it into a hot dish with a good-sized piece of butter on the top ; or pour the fat from the pan, put in a little water, shake it about, let it just boil, and pour it over tlie steak. Have ready the onions, cut into thin rings, and again divided across ; fry them lightly, and when done drain them on a colander belore the fire, stirring in a little salt. Serve them in a separate dish, as the flavour of onions is often disliked. An Indian Mode of Dressing Beefsteaks- Time, twenty minutes. •XQiS. One pint of water ; one onion ; one spoonful ot "walnut ketchup; pepper audi Steak Stewed in a Plain Way. Time, forty minutes altogether. 399. Half a pint of water ; one onion ; a spoonful of walnut ketchup ; a little caper liquor ; a piece of butter rolled in flour ; and ' some pepper and salt. Fry the steaks in butter a good brown, then put in a stewpan half a pint of water, one onion sliced, a tablespoonful of walnut ketchup, a little caper liquor, jjepper and salt. Cover the pan close, and let them stew slowly. Tiiicken the gravy with a piece of butter rolled in flour, and serve thcti'i Qii u hot diSua Hi: 112 Collops-^Bcef Kidney. i ,1 Beefsteaks and Oysters Stewed. •"' Time, one hour and twenty minutes, ■ 400. A pound and a half of beefsteaks ; two ounces of butter ; half a pint of water ; a dozen and a half of oysters ; five dessert- spoonfuls of port wine ; pepper and salt. Put into a stewpan a pound and a half of beefsteak, with two ounces of butter and a little water ; when the meat is a nice brown, pour in half a pint of water, a little pepper and salt, and the liquor strained from the oysters. Set the pan over a moderate fire, and let the meat stew gently ; then add five dessertspoonfuls of port wine, a piece of but- ter rolled in flour, and the oysters. Stew it all together till the oysters are done, and serve it up very hot. Sroiled Steak with Oyster Sance. Time, half an hour. 401. A pound and a half of beefsteak ; two dozen oysters ; a little mace ; peel of half a lemon ; a little butter rolled in flour ; pepper; salt; andatablespoonfulof cream. Strain the liquor irom the oysters, and throw them into cold water. Simmer the liquor with a little mace, and the peel of half a lemon ; then put the oysters in. Stew them a few minutes ; add a little cream if you have it, and a piece of butter rolled in flour. Let it boil up once ; have a pound and a half of rumpsteak seasoned and broiled, put it in the dish, and pour the oyster sauce over it the moment it is ready to serve. Fritters of Beef. Time, eight minutes to fry. 402. Some slices from the under-cut of the sirloin ; two or three eggs ; a small tea- spoonful of white pepper ; the same of all- spice in powder ; a little nutmeg ; and suf- ficient flour and water to make a stiff batter. Cut some thin slices of beef from the under-cut of the sirloin, and dip each slice into a stiff batter, made of eggs, flour, wat3r, and a seasoning of pepper, allspice, I and nutmeg. Have ready a pan of boiling lard or butter, and when the slices are well covered with the batter, put them in and fry them a nice brown. Serve them very hot with mashed potatoes. Babble and Squeak. Time, twenty minutes. 403. About one pound of slices of cold boiled beef ; one pound of chopped potato ; one pound of chopped-up cabbage— both previously boiled; pepper; salt; and a little butter. Chop up and fry the cold potatoes and cabbage with a little pepper, salt, and a good large piece of butter. Set it aside to keep hot. Lightly fry some slices of cold boiled beef; put them in a hot dish, with alternate layers of vegetable, piling it higher in the middle. Savoury Minced Collops. Time, ten minutes. 404. A pound and a quarter of rump, steak ; a bunch of savoury herbs ; a quarter of a teaspoonful of salt ;' a little pepner ; two ounces of butter ; a tablespooni'iil of flour ; and a tablespoonful of ketchup, or lemon juice. Put two ounces of butter and a table- spoonful of flour into a stewpan, and when it becomes of a light brown colour, add a tablespoonful of finely-chopped savoury herbs, and a little pepper and salt. Stir these over a slow fire until they are well browned ; mince the steak very fine, and stir it into the herbs and browning ; then add nearly half a pint of boiling water, and stew all together very slowly for ten or twelve minutes ; then add the ketchup, and serve them very hot. To Fry Beef Kidney. Time, ten or twelve minutes. 405. One kidney; three ounces of butter ; half a pint of gravy ; one tablespoonful of piquante sauce ; one lump of sugar. Take a beef kidney, cut it into slices not too thick, and let them soak in warm water for two hours and a half, changing the water twice to thoroughly cleanse the kidney. Dredge a voy little flour over these slices, and fry them a nice brown, in about thrts ounces of butter, seasoning them previously with pepper and salt. Arrange them in a circle, slightly leaning over each other round the dish. Stir a tablespoonful of piquante sauce into half a pint (or rather less) of good gravy, with one lump of sugar in it, and pour it into the centre of the dish. Stewed Beef Kiuixey. Time, half an hour. 406. A beef kidney ; pepper and salt, ^ut the kidney into slices, and season it highly with pepper and salt, and fry it a light brown ; then pour a little warm water into the pan, dredge in some flour, put in the slices of kidney, and let it stew very gently. Bissoles of Beef Kidney. Time, half an hour. 407. A beef kidney ; a little salt ; Cayenne IKC . - .-!» Minced U.rf.^Stews.'-^Tripe. "3 and nutmeg ; a sprig of parsley ; one shallot ; juice of half a lemon ; half a pint of gravy ; a glass of white wine ; one ounce of butter. After removing all the fat and skin from the kidney, cut it into moderately thin slices, and sprinkle over it the shallot and parsley chopped very fine, and seasoned highly with salt, nutmeg, and a little Cayenne pepper. Fry tlie slices over a brisk fire until they are nicely browned on both sides ; then mix a glass of wliite wine Willi about half a pint of good gravy, and pour it gradually into the paH ; boil it up, and then stir in the lemon juice and an ounce of fresh butter. Serve it on a hot diiih, garnished with fried bread cut into small square pieces. Minced Beef. ----- Time, twenty minutes. 408. One pound and a half of beef ; six ounces of baco!i ; two small onions ; a little pepper and nutmeg ; one ounce and a hal.'' of butter rolled in flour ; a spoonful of browning ; a few poached or hard-boiled eggs. Mince about a pound and a half of beef with the bacon and onions, seasoning it highly with pepper and nutmeg. Take a sufficient quantity of stock made from bones, and any trimmings, a piece of butter rolled in flour, and a Uttle browning ; make it hot and strain it over the mince ; put the whole into a stewpan, let it simmer for a few minutes, and serve it on a hot dish with sippets of toasted bread, and a poached or hard-boiled egg divided and placed on each sippet arranged round the edge of the dish. It is also served surrounded by a wall of mashed potatoes, with two poached eggs lying on the top of it. Hashed Beef-Plain. Time, twenty-five minutes. 409. Some slices of cold roast beef ; two tablespoon fuls of Worcestershire sauce ; one of mushroom ketchup ; and the gravy from tlie meat or from the bones boiled down ; pepper and salt. Put the gravy saved from the meat (with a httle water if not sufficient), or the bones of the cold joint boiled down to a gravy, into a stewpan with two tablespoonfuls of Worcestershire sauce, one of mushroom ketchup, some pepper, salt, and a little butter rolled in tlour to thicken it ; let it simmer gently for r\no\\i a quarter -of an hour, take it from the fire, and when cold remove the fat. Cut the meat into slices, dredge them with flour, and lay thum iu the stewpan with the gravy, let it simmer slowly for ten minutes until hot, taking care it does not boil, or the meat will be hard. Garnish it with sippets of toasted bread. Beef Hash— Bich. Time, half an hoiy;'. 410. Some slices of cold beef ; half a pint of stock or broth ; pepper and salt ; two dessertspoonfuls of lemon pickle ; one of mushroom ketchup ; four of port wine or claret ; two ounces of butter ; a quarter of a pint of silver or button onions. I'eel a quarter of a pint of silver or button onions, dredge them we.l with flour, and fry them in two ounces of butter a fine brown, seasoning them with pepper and salt, 'llieii put them into a stewpan and pour over them the butter in which they were fried, h.ilf a pint of stock or broth, the lemon pickle, mushroom ketchup, and wine; set it over a clear fire until the onions are suffi- ciently done, and then pour it over the slices of beef, and let it stand for half an hour ; then put it at the side of the fire until very hot, but do not .allow it to boil, or it will harden the meat. Serve it up with ths gravy poured over it, and garnished with fried croQtons. Cold Beef Stewed with Green Pea8> Time, two hours and three-quarters, 411. One gallon and a half of green peas ; one cabbage-lettuce ; one teaspoonful of mustard ; two tablespoonfuls of Worcester- shire sauce ; rather more than half a pint of stock or weak broth ; one small onion ; pepper and salt ; cold roast beef. Cut the heart of a cabbage-lettuce into slices, and put it into a stewpan with the green peas and stock ; let it simmer slowly for an hour and a quarter ; then add some slices of cold roast beef, seasoned highly with pepper and salt, and a small onion sliced and lightly browned, place it again over the fire and let it simmer for an hour and a half. Stir in a piece of butter rolled in flour, the spoonful of mustard, and tho sauce. Boil it up and serve it. Tripe. Time, two hours and a half to tliree hours. 412. Two pounds of tripe ; equal parts of milk and water ; four large onions. Take two pounds of fresh tripe, cleaned and dressed by the tripe-dresser, cut away the coarsest fat, and boil it in equal parts of iTihk and water. Boil in the saniti waicr which boils the tripe four large onions ; tho onions should be put on the fire at le.tst half aa hour before the tripe is put into the 8 ■ '<*\'' 114 Tripe Roasted,— To Pichle Tongues.— Mutton, 413 meat stcwpan. and then made into a rich onion sciuce, Nvhicii serve with tli.: tnpc. Tripe mav also be cleaned, duel, c into pieces, fried in batter, and served with melted butter. Tripe Roasted. Time, two hours and a half. Some pieces of tripe ; some forcc- u little Hour; some bulter. Cut the tnpe into Rood-si/cd P'ccc;'. ^"^ spread some forcemeat over them, 'o' " " up securely, and tie t''^''","!^"" ^/";,'' ';' ; or roast them in a cradle spit ; floui and baste them with butter, and serve >lH'n> up garnished with lemon in slices, and melted butter. A Pickle for Beef, &c. 414. Six ounces of bay-salt ; three ounces of saltpetre ; four pounds of brown sugar ; one pound of common salt ; one teaspoon- ful of black pepper. Mix- all the above ingredients together ;ind nib them over the beef, pork, or hams ; iub and turn them every day. To Pickle Tongttes- Time, fourteen days. 415. Two ounces of saltpetre; one pound of salt ; half a pound of coarse sugar. Procure two fine tongues and wipe thetn very dry then rub into them the above pro. poi tions of salt, saltpetre and coarse sugar, and let them remain in the pan for a lort. night, turning them every morning. Or:- Time, three weeks to smoke ; teir to four- teen days to pickle. 416 A teaspoonful of pepper ; a quarter of a pound of coarse sugar ; two ounces^ and a half of juniper berries ; one ounce of saltpetre ; seven ounces of common salt. Procure a fine large tongue, from seven to ci"ht pounds weight, and rub well into it the common salt, saltpetre, juniper berries, su'-ar and pepper, all pounded and well mixed together. Let it remain for ten days or a fortnight, turning it every day. then drain it dry, tie a paper over it, and send it to smoke for three weeks ; or it may be boiled from the pickle without being smoked, In which c;ise it should be placed to soak m cold water for a few hours ; then put into a stewpan well covered with water and boiled slowly for four hours, or more if large, if small three hours and a half, skimming it well when it comes to the boil, and letting it simmer gently till tender. MUTTON. Mutton is in season all the year, but is r.ot quite so tender and eatable during the early summer when lamb is in season. Roast Haunch of Mutton. Time, a quarter of an hour to each pound of meat. 417 Take a fine haunch of Southdown, Welsh, or Devonshire mutton, hang it up for teii'davs or a fortnight, trim off the skin uhich co'vers the fat, remove the shank bone, and cover it with two or three sheets of buttered paper, place it on a spit, or in a cradle sfit ; set it at about hfteen inches from the fire, and roast it for two hours very slowlv to warm it through, basting it with dripping every five minutes. D'a^w it '■ladiiallv nearer and nearer to the hre to brown, 'but take' care it does not burn. Sprinkle it with a little fine salt, dredge it over with flour and baste wiili a little butter, which will give it a fine hothy appearance. Put a glas's of port wine into some good brown gravy, and pour over it. Serve it with red currant jelly sauce. Saddle of Mutton. Time, a quarter of an hour to a pound. 418. Take off the skin, cover the fat with a sheet of well-greased paper, and roast it j as directed for a haunch ; just before it is I finished cooking remove the paper, sprinkle I the joint with salt, dredge it well over with ! flour, and drop warmed butter over it. I Serve it with good gravy, or empty the con- ■ tents of the dripping-pan into a basin, from i which remove the fat, add a little warm i water and use this natural gravy. Ked I currant jelly as sauce. Leg of Mutton Roasted. Time half an hour to the pound, slow method ; a quarter of an hour or twenty j minutes, ordinary time. 1 -ig A leg of mutton intended for ro.ast- ' iivr cui be kept much longer than for boiU i,,^_ i,,,t it nmst be wiped very dry, and dirs'ted with flour and pepper. Cut off the knuckle, remove the thick skin, and trim off the piece of flank. Put a little . salt and water into the dripping-pan, and baste the joint use the giavy 1 every ten niir poured round i The wether 1 roasting. A leg of mi vided, and the ing a paste of cut to keep in by which mean the one Joint. Roast I Time, a quart( 420. A shou b.Tsted in roast a little butter. Put the spit and run it ale this joint at a s well hung ; an Roas Time, a quart 421. This jc count of the we it is very useful joint that can much cold me rally remove 1 Roast it at a bi about every qu; froth it as befoi To Ro Time, a quarts 422. A loin glass of port w ketchup. Hang a loin out the bone, i ing made as foi it with small and tie it roum fore a brisk fii hour, or twent meat. Make ing to it a glas fill of ketchup meat is done, ] bones, mi.xed v over it, and se rately. A Mode of I 1 423. Take mutton, and c< Roast Shoulder, and Loin of Mntton, &c, 115 baste the joint for a sliort time wiili it, then use the Riavy from the meat itself, hasting it every ten minutes. Serve it with gravy poured round it. and currant jelly, sfi^anitely. The wether leg of mutton is the best for roasting. A leg of mutton, if too large, can be di- vided, and the knuckle boiled"; and by plac- ing a paste of flour and water over the part cut to keep in the gravy, it can be roasted, by which means two dinners can be had from the one joint. Boast Shoulder of Mutton. Time, a quarter of an hour to each pound. 420. A shoulder of mutton should not be basted in roasting, but simply rubbed with a little butter. Put the spit in close to the shank bone, and run it along the blade bone. Roast this joint at a sharp, brisk fire. It should be well hung ; and served with onion sauce. Boast Loia of Mutton. Time, a quarter of an hour to the pound. 421. This joint is not economical on ac- count of the weight of fat attached to it ; but it is very useful in small families, as it is a joint that can be cut so as not to leave too much cold meat. London butchers gene- rally remove the fat, ready for dressing. Roast it at a bright fire, and baste carefully about every quarter of an hour. Brown and froth it as before directed, for leg, &c. To Boll a Loin of Mutton. Time, a quarter of an hour to each pound. 422. A loin of mutton ; veal stuffing ; a glass of port wine ; and a tablespoonful of ketchup. Hang a loin of mutton till tender, take out the bone, and lay over the meat a stuff- ing made as for veal ; roll it up tightly, fasten it with small skewers to keep it in shape, and tie it round with a string. Roast it be- fore a brisk fire, allowing a quarter of an hour, or twenty minutes, for each pound of meat. Make a gravy of the bones, add- ing to it a glass of port wine, a tablespoon- ful of ketchup and a little salt. When the meat is done, pour the gravy made from the bones, mi.xed with the gravy from the meat, over it, and serve with currant jelly, sepa- rately. A Mode of Dressing Fillet of Mutton Time, two hours. 423. Take off the chump end of a loin of mutton, and cover it with two sheets ot but- tered paper as for venison ; roast it for two hours, bat do not allow it to bi-coiue the least brown. Have ready sonn? Fioiu-h bc.ins. boiled tender, and well liraini-d Iroin the water on a sieve ; while the nnittoii is being glazed, warn) thoin up in the t;ravy, put them on a dish, and serve the meat on them. To Boast a Keck of Matton. Time, one hour. 424. Take four pounds of the middio or the best end of a nt;ck of mutton, trim off part of the fat, cut the bones short, and sec that it is thoroughly jointed. Place it at some distance from a nice brisk fire, dredge it with flour, and baste it frequently. Just before it is done, set it nearer to the tire, and dust a little salt over it. Pour off the drip- ping, and put a little boiling water into the pan. Dish up the jo.nt, and strain the gi. ivy over it. iServe it with cunant jelly, sepa- rately. Mutton Kebbobed. Time, according to the we'ght. 425. Loin of mutton ; a small nutmeg, pepper, and salt ; some bread crumbs ; a bunch of sweet herbs ; yolks of three eggs ; half a pint of gravy; two spoonfuls of ket- chup; a teaspooniul of flour; two ounces of butter. Take all the fat out of a loin of nni'ton, and off the outside also if too fat, and re- move the skin. Joint it at every bone. Mi.x half a small nutmeg grated with a little pep- per and salt, bread-crumbs, and m'nced herbs. Dip the steaks into the yolks of throe eggs, and sprinkle ilie above mi.Kture all over them. Then place the steaks together as they were before they were cut nsunder, tie them, and fasten tlieni on a small sjjit. Roast them at a quick fne, %:X a dish under, and baste them uitli a good piece of butter and the liquor that comes from the meat; and throw some more of the seasoning over. When done enough, take it up, and lay it in a dish ; have half a pint of good gravy ready besides that in the dish, and put into it two spoonfuls of ketchup, and rul) down a teaspoonful of flour with it. Let tins boil, and pour it over the mutton, but firat skim off the fat well. Mind to keep the meat hot till the gravy is quite ready. Boiled Leg of Mutton. Time, quarter of an hour to the pound. 426. Cut off the shank bone, trim the knuckle, and wash and wipe it very clean. 'I'lien put it into a sancejan witli enough cold water for it to swim in, set it over a 8- 2 i -.• i- ; 1 ^11 ^r I :-;i^ . ! \ '.At u6 Modes of Dressing and Bahing Mutton, pood fire. As the scum rises, skim it off carefully. Hoil the joint for two hours and a half, or according to its weight. When the joint is taken up, put a frill of cut paper round the shank bone. Mash some turnips with a little piece of butter and cream, and form them into the shape of eggs, and gar- nish the edge of the dish alternately with the turnip balls and with carrots cut into circular forms. Serve cap^r sauce ju a tureen. To Boil a Shoulder of Mutton with Oysters, Time, two days to salt ; twenty minutes to each pound of meat to stew. 427. Shoulder of mutton; one teaspoon- ful of pepper ; one blade of mace pounded ; twenty-four oysters ; one onion ; six pepper corns; one pint of gravy; a small piece of butter ; one teaspoonful of flour. Hang the mutton till it is tender, salt it well for two days, bone it and sprinkle it with the pepper and mace. Lay eighteen oysters over the inside of the joint, roll it up tightly, and tie it strongly together. Put it in a stewpan with just enough water to cover it, with an onion and a few pepper corns. Shut the cover very closely over it. Stew the remaining oysters in a pint of good gravy, which should be thickened with a little flour and butter. Take up the meat when it is done, remove the tape, and pour the gravy over the meat. Boiled Neck of Mutton. Time, three quarters of an houi to every two pounds. 428. Take about four pounds of the best end or middle of a neck of mutton, see that it is thoroughly jointed, and put it into a stewpan with sufficient cold water to cover it. When it boils, skim it carefully, and tlirow in A very little salt. Then draw the stew- pan to the side, and let it simmer gently un- til the meat is well done, allowing about an hour and a half for every four pounds, from the time it begins to simmer. When served, pour a little caper sauce over it, and garnish with boiled turnips. Boiled Breast of Mutton and Caper Sauce. Time, about two hours. 429. Breast of mutton ; three dessert- spoonfuls of savoury herbs ; a sprig of pars- ley ; four tablespoonfuls of bread-crumbs ; pepper and salt. Trim off the greater part of the fat, bone the joint. Mince some savoury herbs, and two sprigs of parsley, mi.\ them with the bread-crumbs, and a seasoning of pepper and salt to taste. Put a layer over the boned meat, roll it round, and tie it securely. Boil it very slowly for nearly two hours, remove the siring, and pour over it a little well-made caper sauce, the remainder of which must be served separately. BAKINO Is not a good or economical way of cooking joints of mutton, but it is sometimes done on account of its convenience. A joint to be baked is [uit on a trivet or stand in a baking dish, sometimes with po- tatoes under it, which are so savoury thus dressed that they partly reconcile us to the sodden taste of meat dressed in a common oven. A shoulder of mutton is, we believe, the only one thus dressed. To do it nicely, cover it with two sheets of buttered paper— or they may be greased with dripping — to keep it from being dried up. Put potatoes under it with a little water on gravy over them, and a little salt. The kT.at should be occasionally basted while bakmg. Breast of Mutton Grilled. Time, one hour and a half. " 430. A breast of mutton ; yolk of one egg ; some bread-crumbs ; a bunch of sweet herbs ; a sprig of parsley ; one onion ; four pickled cucumbers ; a tablespoonful of capers ; half a pint of gravy ; a piece of but- ter rolled in flour. Half boil a breast of mutton, score it, and season it with pepper and salt, rub it over with the yolk of an e^g, and sprinkle it with bread-crumbs and sweet herbs chopped fine. Put it over a clear fire, and broil it gently till it is of a fine brown colour, or set it be- fore the fire in a Dutch oven and do the same ; chop a sprig of parsley, an onion, four pickled cucumbers, and a spoonful of capers, boil them five minutes in half a pint of gravy, thicken it with a piece of butter rolled in flour, lay the mutton on a hot dish and pour the sauce over it. Stewed Loin of Mutton, Time, two hours and three-quarters. 431. A loin of mutton ; one ounce and a half of butter ; one shallot; a bunch of swett herbs ; four dessertspoonfuls of the best vinegar ; rather more than a pint of water ; and a glass and a half of port wine. Cut out the bone, take off the skin care- fully, and roll the mutton, securing it with skewers. Put it into a stewpan with a bunch of sweet herbs, one shallot cut in two, aa ounce and a half of butter, four dessert^ Mutton Stcived—Bvcast of Mutton — Mutton Cutlets. 1 17 % spoonfuls of vinegar, an^rathcr more than a pint of water ; stew it slowly for nearly three hours, strain the gravy through a hair sieve, add a glass and a half of port wine, and pour it over the meat. Serve it with sweet sauce. To Stew a Neck of Mutton. Time, two and a half to three hours, 432. Four or five pounds of neck of mutton; rather more than a pint of water; a little Cayenne ; pepper and salt ; two sprigs of parsley. Trim the fat from a neck of mutton, and put the latter into a stewpan with a little pepper and s.ilt, and rather more than a pint of water ; let it simmer very gently. Ahout twenty minutes before it is served, take nearly all the broth from the meat, ancl when it is cold skim off the fat, add a little Cayenne pepper, and two sprigs of chopped parsley to the broth, let it boil for twenty minutes, thicken the gravy with a little but- ter rolled vn (lour, and pour i . over the meat when sent to table. The ex;: ct quantities of water and season- ing must be regulated by the size of the joint, a? 5ome necks of mutton weigh six or seven pounds, in which case an extra half hour must be allowed for it to simmer. Breast of Mutton and Green Peas. Time, two hours and a half. ' 433. A breast of mutton ; one quart of greeii peas ; a bunch of sweet herbs ; pep- per and salt to taste ; one shallot or onion. Select a breast of mutton not too fat, and cut it into small square pieces ; dredge it with flour, and fry it a fine brown in butter ; then add the herbs and shallot or onion cut into thin slices ; just cover the whole with water, and set it over a slow fire to stew until the meat is perfectly tender. Take out the meat, skim off all the fat from the gravy, and strain it over the meat into the stewpan, and make the whole very hot. Just before serving add a quart of young green peas, previously boiled, or add them with the strained gravy, and let the whole boil gently until the peas arc done. Matton Cutlets with Tomato Sauce Time, twelve minutes. 434. Some cutlets from the neck of jnntion ; two ounces of butter ; a little pepper and salt. 1 liiii the neck of mutton before you cut off the cutlets (i. e., cut off from the joint the scrag and three inches of the rib bone); then take off the cutlets, shape them by chopping off the thirk part of the chine- bone, beat them fl.it to '' nit a quarter of an inch in thi^-kness witii a chopper, cut otV an inch of fat from the top of the rib bone. Scison them with pepper and salt. Heat up the yolk of an egg, dip a brush in it and pass it lightly over the cutlet, and then dip it in Iread-cnunbs. Melt two ounces of butter in .in omclet-p.in and put the cutlets in it ; set it over a gentle clear fire for fivo minutes, tuni them, do them for five minutes longer, lay them on a clean cloth, then put them in a dish in a circ'e, one leaning over the other, with puree of good tomato sauce in the centre.' Mutton Cutlets. Time, to stew, seven minutes; to broil, ton , , minutes. ' 435. One pound and a half of chops from the loin ; a sprig of thyme and parsley ; yolk of one or two eggs ; bre.ad-crumbs ; salt and Cayenne pepper to taste ; two ounces of butter ; juice of a small lemon. Cut about a pound and a half of cutlets from a loin of mutton, take off about an inch from the top of each bone, and from the thickest end ; melt two ounces of butter in a stewpan, season the cutlets, put them in, and let them stew for a short time without allowing them to gain any colour. Mince a little thyme and parsley fine, and bind it with the yolk of one or two eggs. When the cutlets .are nearly cold spread the minced herbs over them, and sprinkle each cutlet thickly with grated bread, and a very little Cayenne pepper. Put them carefully on a gridiron over a clear brisk fire, and broil them a fine brown. Serve them on a hot dish, and squeeze over them the juice of a small lemon. Or— With Puree of Potatoes. 436,' Some mutton cutlets ; a little butter ; one egg ; some bread-crumbs ; half a gill of cream ; a large piece of butter ; pepper and salt ; a little grated nutmeg ; seven potatoes. Cut and trim neatly some cutlets from the best end of a loin, or neck of mutton, dip each into some clarified or warm butter, then into the yolk of a well-beaten egg, anti strew bread-crumbs thickly over them, smooth them with a knife, and fry them in boiling fat. Have ready seven boiled pota- toes, rub them through a wire sieve ; mi.\: them with half a gill of cream and about two ounces of butter, a little pepper, salt, and nutmeg, with a piece of glaze the size of a walnut. Stir the purde over the fire until quite hot, place it in the centre of the dish, {: I 5 ^t i i: ' :m: m *««*«»«»».■ ij n8 Mutton Cutlets and Chops— Irish Stew. and stand the aitlets up rotind it, trimminR each bone round the top with a frill of cut paper, fithcr white, or white and pink, alternately. Mutton Cutlets i. la Uaintenon. Time, fifteen minutes. 437. Some cutlets from the neck or loin ; a bunch of thyme and parsley ; some bread- crumbs ; pepper and salt. Cut about a pound and a half of the neck or loin of mutton into delicate cutlets, and chop each bone short ; trim them neatly, and i)ut tiiem into a stewpan with a piece ot butter, and a little thyme and parsley chopped fme ; season with pepper and salt ; fry them li};litly and then take them out to cool, after which take some fresh chopped pa,.sii-y and some bread-crumbs; siircad them evenly over the cutlets with a knife, wrap tliem in bmtered papers, and l)roil theni over a clear fuc. bicrve them up in the i)apcrs svidi sauce piquante in a tureen. These cutlets arc said to have been in- vented by Madame de Maintenon in order to tempt the waning appetite of Louis XIV. 'Ihc fat of the dressed meat is absorbed in the papillotcs. Mutton Chops Broiled. T;mc, ten minutes. 43S. Cut some chops from the best end of the loin or neck, but the loin is preferable, trim them neatly, removing the skin and fat, leaving only enough of the latter to make them "p->'i^'-'Li''-' I '<-'' "'" f"'" '^'- ^''-'"'y ^^^''^^ before placing the chops on the gridiron, turn them freciuently, taking care that the fork is not put into the lean part of the chops ; season them with pepper and salt. When just hnished cooking, put a piece ol fresh butter over each chop, and send them to table on a hot dish, or you may rub inaitre-dhutcl butter over each chop when broiled ; or serve with any sauce you like . over them. In that case the chops become an entree. To Stew Mutton Chops. Time, three-quarters of an hour. 439. One pound of chops ; cold water enough to cover them, and half a pint over ; one onion. Put a pound of chops into a stewpan, with enough cold water to cover iliem, and half a pint over, and an onion ; when the water is coming to a boil, skim it, cover the pan close, and set it to simmer gently over a very slow fu-c till the chops are tender ; // ihey have been kept a proper time, they will take about three-quarters of an hour. Send up turnips, which may be boiled along with the chops, in a deep dish, with the tiroth they were stewed in. Haricot of Mutton. . Time, nearly one hour. 440. Two pounds of loin of mutton ; two onions ; half a pint of gravy ; one gl.ass of port wine ; two desscn^poonfuls ol mush- room ketchup ; two tiunip^ two carrots ; half a head of celery ; a large piece of butter ; a little flour ; pepper and salt. Divide the chops of a loin of mutton, and take off the supcitluous fat, cut two onions into rings, and fry them with the meat a nice brown in a good-sized piece of butter ; thicken a half pint of gravy with a little (lour, and pour it over the chops. Set them at the side of the fire to stew slowly for three- quarters of an hour, or rather more. Par- boil two carrots, two turnips, and half a head of celery, cut the former into shapes and the celery into slices, and add them to the meal about twenty minutes before serv- ing. Pour in a glass of port wine, two spoonfuls of ketchup, and, after boiling it once up, serve it hot. Minced Mutton. Time, half an hour. 44t. One pound and a half of meat ; half a pint of good brown gravy ; pepper and salt ; si.K or seven eggs. Take a pound and a half of dressed mutton, and mince it as fine as possible, season it highly with pepner and salt, warm half a pint of good bro 1 gravy, or gravy made from the bones, make the mince very hot in it, and send it to table with a border of poached eggs. Irish Stew. Time, about two hours. 442. Two pounds and a half of chops ; eight potatoes ; four small onions ; nearly a quart of w ater. Take about two pounds and a half of chops from a loin of mutton, place them in a stewpan with alternate layers of sliced potatoes and layers of chops, add four small onions, and pour in nearly a quart of cold ...»*«r • /^/M<.^f tV»o cf.nirr\ori />lnc*»I%r onrl \p-\ i^ >Vrtl'-i , ^^'•.. .j^.^i. . — t^— — .. — i- stew gently until the potatoes are ready to mash, and the greater part of the gravy is absorbed ; then place it in a dish, and serve it up very hot. Hashed M< Time, one hour and 443, Some cold mtitfo li.ill of water; fourt.en ji!l,]):(" : a bunch of s.v\ lu .1(1 of celery ; a large siii.onful of browning. 'i ake some cold leg or 'ir a:iy cold nuuton that .iiul with a shiirp knife ci I'lit the bones iiUo a s lif.ul of celery cut intc savoury herbs, a few ju'i spice, and a pint and a ' over the firo. and let i about an hour, (-'ut tl fiv them a nice brown, the stewpan with the bo .all simmer together for ti tlu'ii strain it through a rokl take off the fat. P (hedged with (lour int- the giavy with a spoonf two of walnut ketchup but do not let it boil, i of toasted bread round I Time, two 444. Tlie heart, tong liver of a sheep ; rather weight in bacon, one F lemon ; two eggs ; a anchovies ; pepper and Mince the heart, tong liver of a shecj) with ra the wei!;ht in lat bacon, of a French roll, gia ehoiiped very fine, th gr.rted, a little pepper wine, and two eggs ' thoroughly together, | buttered mould, boil it it on a dish, and serve. Tim?, tw( 445. One head ; two two turnips ; a piece ul a sprig or two of thyme tablespoonfuls of salt ounce of pepper ; three Put the head into a let it soak for two hoii thoroughly, saw it in Take out the brain, c uncovered part of the the jaws ; wash it well two onions, two carrot A little celery-seed tie Hashed Mutton— Hag^is—SJiccp's Trotters. 119 HasheA Mutton. Time, one hour and twenty minutes. 443. J^omf colli mutton ; one pint nnd n li.ilt of Wiitor; fouitren prppcr coins; four a!l,]);r": a bunch of K.uouiy licibs ; half a lunil of ciilcry ; a largi; piece of butter; a sniionful of browning. '1 ake some rold lej; or slioiildcr of mutton, 'T aiiy cold mutton that you olianci' to liavc, .iml with a sliarp Unile cm it into ihiu slues. I'lit the bones iiUo a st(;wpan witli lialf a licul of celery cut into slices, a bunch of s;u-oury herbs, a few pepper corns, four all- spice, and a pint and a lialf of water ; set it over the fiio, and let it simmer i;ontly lor nhouf an hour, (-'ut the onion into rini;s, fiv them a nice brown, and put them into the stewpan with the bones and herijs. Let .nil simmer to;;ether for ten or twelve minutes. then strain it throuj^h a hair sieve, and uhen cold lake off the fat. I'ut the slices ol meat diedjjed with flour into the btewjian, add the giavy witii a spoontiil of browiiinj;, and two of walnut ketchup ; make it very l:ot, but do not let it boil. Serve it with sippets of toasted bread round the dish. Haggis. Time, two hours. 444. Tlie heart, tongue, and part of the liver of a sheep ; rather more than half the weight in bacon, one French roll ; rind of a lemon ; two eggs ; a };lass of wine ; two anchovies ; pepper nnd salt. Mince the heart, tongue, and part of the liver of a sheep with rather more than half the weight in tat bacon, add to it the crumb of a French roll, grated, two anchovies chojipcd very fine, the rind of a lemon, gnted, a little pepper and .'-alt, a glass of wine, and two eggs well beaten ; stir it thoroughly together, put it into a wcU- bultcred mould, boil it for two hours, place it on a dish, and serve. Sheep's Head. Tin\?, two hours. 445. One head ; two onions ; two carrots ; two turnips ; a piece of celery ; five cloves ; a sprig or two of thyme ; one bay- leaf ; two tablespoonfuls of salt ; a quarter of an ounce of pepper ; three quarts of water. Put the head into a gallon of water, and let it soak for two hours or more ; w.ash it thoroughly, saw it in two from the top. Take out the brain, cut aw.ay part of the imcovcred part of the skull and the ends of the jaws; wash it well. Put in a stewpan two onions, two carrots, a stick of celerv, or clove"?, n botiqupt of thyme with a bay-leaf, one ounce of salt, a (|n,uter of an oiuic<* of |ieppcr, and three qu,\rts of water. Let it simmer very gently. 'I'.ike out the vei^e- tabUs and bunch ol herbs. Skim off the l.it. Lay t!ic head on a i\\A\. Have the br.un ready boiled (it will take ten minutes to do), chop it up fine. Warm it in parsley ami butter, put it under the head and servo. Sheep's Trotters— Very Simple. Time, tliiee hours. 446. Four trotters ; one t.ablespoonrul of flour; a saUspoonful ofs.dt. Perfectly cleaii.si- and blanch the trotter*, takiiif^ cue to remove tlu' little liilt of hiir which is found in the lourehe ^)f the foot. Heat up a spoonful of (lour and a little s.dt in the water you w^v for cooking them in, and let them stew till the buacs come out easily. Or- Voti inay stew theni in white sauce for five or si.\ hours. Or— Thoy may be stewed for the same time with white sauce, and served garnished with musihroonis. Muttor Ham. Time, twcnty-si.x days to dry, s.alt, and smoke. 447. A leg of mutton weighing twelve or fourteen pouiuls ; half a [luuni (^f li,i> s.ilt; ten ounces ol common sail ; one mince and a half of saltpetre; half a pound of coaue j sugar. ! Cut the leg of mutton into the form of a ham, and let it hang two days. Make a powder of half a pound of bay salt, h.alf a pound of common salt, one ounce and a hall or two ounces of saltpetre, and half a pound of coarse brown sugar. Mix it well together in a stewpan to make it quite hot, then rub it thoroughly into the ham. Turn it in the pickle every moining for four d.ays, then put two ounces more of common salt to it. Turn it every day for twelve d.ays more ; then take it out, dry it, and hang it in wood smoke for a week. Or- Time, fouiteen days to pickle. 448. One ounce of saltpetre ; one pound of common salt; one pound of coarse sugar. Cut a hind-quarter of mutton like a ham, little celery-seed tied up in muslin, five i and rub it well with an ounce of saltpetic, a ( J' 'it ! ilt n M-J 120 Lamb^Roast For e-Qiiar lev-Roast Leg— Roast Loin. pound of coarse sugar, and the same of common salt well mixed together. Lay it in .1 ham-pan with the skin downwards, and baste it every day fol a fortnight, then roll it in sawdust, and hang it in wood smoke for in snWUUbl, UJIU iiauji II HI ,.>^-v^. "■•■ ■ fourteen days. Boil it, and hang it in a dry | cold. place, cut it out in slices, and broil them as required. Or boil the ham in cold water over a quick fire for twenty minutes. When done, let it remain in the water until quite To Broil a Br LAMB. House lamb is in season in December. Grass lamb comes in at Easter. Lnmb should be very well dressed. It is best when only two months old. The foic-quarler should be dressed very fresh ; the hmd- quarter should hang. Roast Fore-Quarter of Lamb. Time, for ten pounds, two hours and a half. 449. Cut off the scrag from the shoulder, saw off the shank bone, and also the chine bone along the fillet of the leg, and joint it thoroughly ; partially saw the rib bones, and break the bone of the shoulder, twist it round, and fasten it with a skewer from beneath the breast. Cover the lamb with buttered paper, and spit it evenly, roast it before a quick fire according to the weight. Just before removing it from the spit, dredge it with flour and a little salt, and baste it with butter to make it froth up. Twist a cut paper round the shank bone, place it on a hot dish, and pour round it a little gravy made in the dripping-pan. Serve it witli mint sauce in a tureen. A cut lemon, some Cayenne, and a piece of fresh butter should always be ready for use when the shoulder is separated from the ribs, to be laid between it and them. Boned Quarter of Iamb- Time, a quarter of an hour to each pound. 450. One pound of forcemeat ; melted Iwttcr. . Bone a quarter of lamb, fill it with force- meat, roll it round, and tie it with a piece of string, cover it with a buttered paper, and roast it. Serve it with melted butter. Eoast Target of lamb. Time, one hour and a quarter, or according to weight, 451, A little butter, flour, and salt. A target is only the breast and neck joints not separated. The flap bones must be taken from the neck, the chine bone sawed off, and the ribs well chopped. Cover it with buttered paper, place it ill an even I position on the spit, and roast it before .1 ' bright fire for an hour and a quarter. )ust before it is taken up, dredge it with a little salt and flour, and baste it well with butter to make it look brown, .and froth it up. Then dish it up, and place the gravy made in the dripping-pan round it. Serve it with mint sauce in a tureen. Roast Leg of Iamb. Time, one hour and three-quarters for six pounds. 452. Procure a fine fresh leg of lamb, and place it some distance from the fire, basting it frequently a short time before it is done, move it nearer, dredge it with flour and a little salt, and baste it with dissolved butter, to give it a nice frothy appearance. Then empty the dripping-pan of its con- tents, pour in a cupful of hot water, stir it well round, and pour the gravy over the meat, through a fine sieve. Serve with mint sauce and a salad. Roast Shoulder of Lamb. Time, one hour and a quarter. 453. Place the joint at a moderate dis- tance from a nice clear fire, and keep it con- stantly basted, to prevent the .skin from becoming burnt. When done, dish it up ; and serve it with gravy made in the drip- ping-pan and poured round it. Send up mint sauce in a tureen. Roast Loin of Lamb- Time, a quarter of an hour to each pound. 454. The loin is seldom roas^-^d, on account of its small weight, but for lamilies of two ladies or a single person it will be found very delicate. Care must be taken that it does not burn in roasting. It is best to cover it with a buttered paper and remove it a few minutes before serving, to baste and froth it. Mint sauce. Saddle of Lamb. Time, a quarter of an hour to the pound ; one hour and a half to two hours. 455« cover luu juiiit ^Viui u.uU^Ku p«pcr To Broil a Breast of Lamb. — Lamb's Head, Pinch, &c. t2i (0 prevent the fat cafchinff, and roast it at a Inisk fire ; constantly basting it at fust witli a ir/j little butter, then with its own drip- ping. iSauce : brown cucumber. To Broil a Breast of Lamb—American Receipt. Time, according to wcisht. 456. Two ounces of butter ; one tea- spoonful of salt; half a tcaspoonful of pepper. Make a clear bright fire. When the gridiron is hot, rub it over with a little suet. Lay the meat on it with the inside to the fire first, let it broil gently. When it is nearly cooked through, turn it to the other side. Let it brown nicely. Put about two ounces of butter on a hot dish, work into it a tcaspoonful of salt, and half the quantity of pepper, lay it on the meat, turn it once or twice and serve hot. The shoulder may be broiled in tlie same manner. The fire must not be scorching hot. Mint sauce in a tureen. Breast of Lamb a la Milanaise. Time, two hours. 457. Breast of lamb; two ounces of macaroni ; one lemon ; half a pint of stock ; one onion. Place a layer of thin slices of bacon in a braisin^-pan, lay the joint of lamb on them, peel a lemon, cut it in slices, and lay them on the breast; cover it with a few more slices of bacon, add one onion and half a pint of stock, put it on a hot hearth with hot charcoal on the lid of the braising-pan, and let it simmer very slowly. Glaze it when it is done, have ready some dressed macaroni, lay it on the dish, put the breast of lamb on it, and pour' over it a rich giavy. Lamb Stewed with Peas. Time, one hour. 458. The scrag, or breast of lamb ; one quart of green peas ; salt ; quarter of a pound of butter ; a dessertspoonful of flour ; one blade of mace ; and a little pepper. Cut the scrag or breast of lamb into pieces, and put it in a stewpan with water enough to cover it ; cover the pan close and let it simmer or stew for fifteen or twenty minutes ; take off the scum, then add the salt and a quart of shelled green peas ; cover the stewpan and let them stew for half an hour ; work a small spoonful of flour into a quarter of a pound of butter, and stir it into the stew, add the pepper and blade of mace, let it simmer for ten minutes, and serve. To Prepare the Brains of a Lamb'i Head for Serving under it. Time, ten minutes. 459. One cupful of vinegar ; half a pint of water ; one tablcsjioonful of chopped parsley ; salt ; and half a lemon. Boil the brains for ten minutes in a little vineg.ir and water, with a little salt ; cut them into mince, add to them the yolk of an egg, mix them with a little milk, two dessertspoonfuls of chopped parsley, and the juice of half a lemon. The liver may be blanched and minced up in the same manner if it is liked. Pluck may be prepared by first scalding it, then letting it get cold, and stewing it in gravy seasoned with an onion, sweet herbs, pepper, salt, and a little nutmeg. Lamb's Head and Flnck. Time, one hour and a quarter to boil. 460. A lamb's head ; egg ; bread-cnimbs; a bunch of sweet herbs ; a little stock ; a piece of lemon peel ; pepper, salt, and nut- meg. Soak the head in water for two hours, then boil it until nearly done, take it out, and brush it over with the yolk of a well- beaten egg, cover it thickly with bread- crumbs ; again add the egg, and repeat the bread-crumbs, season it with pepper and salt, and put it into a moderate oven till sufficiently brown. In the meantime, after scalding the pluck and setting it to cool, mince it up fine, mix in the brains and season them with pepper, salt, and grated nutmeg; put them into a stewpan with a piece of lemon peel cut thin, a bunch of sweet herbs minced up, and a little stock. When done, add the yolk of an egg beaten up with a tablespoonful of cream, put the mince into the dish, and serve the lamb's head on it. Lamb's Head, Liver, and Heart. Time, one hour and a half. 461. A lamb's head; one lamb's liver; one lamb's heart ; yolks of two eggs ; a bunch of sweet herbs ; bread-crumbs ; one ounce of butter ; three-quarters of a pint of gravy ; one spoonful of lemon pickle, or the juice of a lemon ; seasoning. •1; m 123 LainFs Fry, — Lamb Cutlets. — Lamb Chops, Thoroughly clean a lamb's head, and pnrboil it, then brush it over with the yolks of the eggs well beaten; chop a few sweet herbs very fine, mix them with bread- crumbs and a little warmed butter, and spread the mixture thickly over the head, then put it into a Dutch oven before a bright and clear fire to finish dressing. Mince the liver and the heart very small, and let them stew until done, pour in three- quarters of a pint of good gravy, with a spoonful of lemon pickle, or the juice of a lemon, make the brains into small cakes with a little milk and seasoning, and fry them brown. Piace the head in the centre of the dish on the minced liver and heart, and garnish with brain cakes, forcemeat balls, and a lemon cut into slices and placed at the edge of the dish. Lamb's Fry. Time, altogether twenty minutes. 462. One pound of lamb's fry ; one egg ; one ounce of bread-crumbs ; a sprig of parsley ; pepper and salt. Take a pound of lamb's fry, and boil it for about a quarter of an hour ; then drain it dry. Brush it over with the yolk ol a beaten ^g'g, and then cover it with bread- crumbs, seasoned with minced parsley, pepper, and salt. Fry it till it is a nice colour — i.e., for about five minutes— and serve it on a folded napkin with fried parsley. Cold lamb is so excellent that it is often pre'cnrd to hot-diesscd joints. It is quite a mistake to prepare it by any of the moiles of d'cssipg up cold meat. It should be eaten with mint sauce and a nicely-made salad. Lamb Cutlets and Green Peas. Time, eight or ten minutes. 463. Two, or two and a half pounds of the best end of a neck of lamb ; bread- crumbs ; two eggs; pepper and salt; two ounces of butter ; half a peck of green peas. Take the cutlets from the best end of the neck ; chop off the thick part of the chine bone, and trim the cutlets neatly In taking off the skin and the greater part of the fat, scraping the upper part of the bones per- fectly clean, Brush each cutlet over with well-beaten yolk of egg, and then sprinkle them with fine bread-crumbs, seasoned with pepper and salt. After this dip them sepa- rately into a little clarified butter. .Sprinkle more crumbs over tiieni and fry them, turn- ing them occasionally. Have ready half a peck of green peas, nicely boiled, and ar- ranged in a pyramid or raised form in the centre of a hot dish. 1 .ay the cutlets before the fire to dr.-iin, and then place chem round the green peas. Lamb Cutlets S, la Royal, Time, ten or twelve minutes. 464. A loin of lamb ; pepper ; salt ; nut- meg ; one egg ; one ounce of bread-crumbs ; a sprig of jiarsley ; a dessertspoonful of flour ; a cupful of boiling water ; one lemon ; a piece of butter. Cut a sufficient number of cutlets from a loin of lamb ; season them with pepper, salt, .nnd grated nutmeg. Dip each cutlet into the yolk of a well-beaten egg, strew bread-crumbs over each, and fry tliem all nicely in butter, or in beef dripping. When done, arrange them in the form of a crov.n on the dish ; make a sauce of two ounces of butter placed in the pan seasoned with a little pepper and a sprig of chopped paisley, or a lemon sliced thin and just browned ; dredge into the sauce a dessertspoonful of flour, and stir it smooth ; put in a cupful of boiling water, and stir it well together over the fire for a few minutes ; pour this sauce inside the crown of cutlets, and serve. Or, when the cutlets are fried, drain them ; place them on a dish in a crown ; glaze them, and serve with stewed peas or spinach in the centre, instead of the above sauce. Lamb Chops. Time, eight to ten minutes. 465. Chops from the loin ; pepper and salt ; a n ould of mashed potatoes. Cut the chops from a loin of lamb ; let them be about three-quarters of an inch thick. Broil them over a clear fire. When they are done, season them with pepper and salt. Have ready a mould of nicely mashed potatoes in a hot dish ; place the chops leaning against them, and serve very hot. Or they may be served garnished only with fried parsley. Veal should be about two or thi quired nice and best fc cooking i made dishes. The failing of turn ; should it s put it into scaldii seven minutes wi or sprinkled with out of the pot, pi put it into the co- The skirt shoul the breast, and tl weather, as soon Cher's. Veal supplies r dishes. The fillet der flavour from be being nearly tast( be placed in the the bone is extrai be roasted a beat »;ooked graduall; will require to be without burning is rather indigest should accom[)ar tion of a lemon ( the guests. In roasting ve: it is not at first p fat of a loin, ont of veal, should paper ; a fillet al until nearly doi done, dredge wit froth. In granc is abundant, co with it for aboui before serving. 466. Veal ; hr a lemon ; half a 'lake out the a sharp knife mi the fillet and tl forcemeat or v( up in a round f with skewers ar nearly through cover the veal w it at some dist advancing it as V^a/. — Fricandcaux of Veal. 123 VEAL. Veal should be obtained from a calf of about two or three months old, if it is re- quired nice and delicate. Bull-calf veal is best fc cooking in joints ; cow-calf veal for mndc dishes. The failing of this meat is its tendency to turn ; should it show symptoms of doini; so, put it into scalding water, and let it boil for seven minutes with some pieces of charcoal or sprinkled with charcoal powder, 'lake it out of the pot, plunge it in cold water, and put it into the coolest spot you can find. The skirt should always be removed from the breast, and tlie pipe from the loin in hot weather, as soon as it comes from the but- cher's. Veal supplies numerous enln'cs or made dishes. The fillet derives much of its pleasant flavour from being stuffed ; veal in itself being nearly tasteless. The stufling should be placed in the hollow place from whence the bone is extracted, and the joint should be roasted a beautiful brown ; it should be »;ooked gradually, as the meat being solid, will require to be thoroughly done through, without burning the outside ; like pork, it is rather indigestible. Boiled bacon or ham should accom[)any it to table, with the addi- tion of a lemon cut in halves and handed to the guests. In roasting veal, care must be taken that it is not at first placed too near the fire ; the fat of a loin, one of the most delicate joints of veal, should be covered with greased paper ; a fillet also shouUl iiave on the caul until nearly done enough ; when almost done, dredge with flour, and produce a fine froth. In grand kitchens, or where cream is abundant, cooks occasionally baste veal with it for about fifteen or twenty minutes before serving. To Roast a Fillet of Veal. i Time, four liours for twelve pounds. 466. Veal ; half a pint of melted butter ; a lemon ; half a pound of forcemeat. Take out the bone of t!ie joint, ana with a sharp knife make a deep incision between the fillet and the udder. Fill it with the forcemeat or veal stuffing. Bind the veal up in a round form, and fasten it securely with skewers and twine. Run the spit as nearly through the middle as you can ; cover the veal with buttered paper, and put it at some distance from the fire at first, advancing it as it becomes dressed. Baste it well, and just bcforf» it is done, take off the paper, died£;e a little flour over it, and baste it well with butter to give it a fine frothy appearance. Romovo the skewers, and replace tlu-m witli a silver one ; pour o%'er the fillet some melted butter, with the juice of half a lemon and a little of the brown gravy from the meat. Garnish with slices of cut lemon, and serve with either boiled ham, bacon, or pickled pork. Fricandcau of Veal. Time, two hours and a half or three hours. 467. Three or four pounds of the fillet of veal ; a few slices of bacon ; a bunch of sa- voury herbs; two bicides of niace ; two bay- leaves ; five allspice ; one head of celery ; one carrot ; one turnip ; lardoons ; pepper to taste ; one pint of gravy or stock. Cut a thick handsome slice from a fillet of veal, trim it neatly round, and lard it thickly* with fat bacon. Cut the carrot, turnip, and celery into slices, and put them into a stew|:ian with a bunch of savourjf herbs, two blades of mace, five allspice, and two bay-leaves, with some slices of bacon at the top. Lay the fricandeau over the bacon with the larded side uppermost, dust a little salt over it, and pour round it a pint of good gravy or broth. Tlace it over the fire, and let it boil, then let it simmer very gently for two hours and a half or three hours over a slow fire, basting it fre- quently with the gravy. Take out the frie.ui- deau when done ; skim otY the fat, strain the gravy, and boil it quickly to a strong glaze, co\er the fricandeau with it, ancl serve it up very hot, upon a purde of green peas. Be careful that the gravy docs not touch the fricandcau, but that it only covers the bacon and other ingredients at the bot- tom of the dish. Fricandeaox of Veal Time, two hours to two hours and a half. 468. Some slices of veal ; a quart of good gravy ; a slice of lemon ; a spoonful of anchovy ; two dessertspoonfuls of lemon pickle ; two of browning ; a little Cayenne pepper ; a few shreds of bacon. Cut some steaks from the thick part of a fillet of veal about half an inch thick ancj six or seven inches long, lard them neatly • In this and .ill receipts in which lardoons are used, our readers arc reierred to the instruction* on " Larding " given m the introductiun. m If t\ -:'( 224 Modes of Dressing Calf's Head. with slircds of fat bacon, and drodtro tlicm with flour. Rrown them in a Dnti Ii oven before the fire, and then put them into a stewpan witli the gravy, and let them stew half an hour. Add a slice of lemon, a little anchovy, lemon pickle, browning, and Ca- yenne pepper. When the fricandeaux are tender take them up, strain and skim the gravy, boil it to a glaze, and pour it over the fricandeaux, or thicken it with a piece of butter rolled in flour. Serve them with sor- rel sauce, and garnish with forcemeat balls, or the yolks of liard-boilcd eggs. CALF'S HEAD. A calfs head may be bought ready for cooking fron; the butcher's, but as it is as well to givf directions for tlie cook in all possible circumstances, we will soy here that if she has a calf's head to prepare with the hair on ?t, she must have ready a pan of scalding ■iVater to remove it. She will find the hair easier to get off if she powders it with resin afrer letting it soak a little while in warm watt r. She must then plunge it into the scalding water, holding it by the eaj, and carefully scrape off all the hair. Many cooks \ise scalding water only, but M. Soyer (whose name is a perfect authority) recommends the resin, and it certainly faci- litates the operation, though it is riot indis- pensable. Then take out the eyes, saw the head in halves lengthways through the skull. Take the b.ain and tongue out. Half a calf's head is generally enough to serve at one time, but a whole head is a very hand- some dish. Break the jawbone, remove the gums containing the teeth, and then lay the head in a large panful of warm water to disgorge. Calf s Read Boiled. Time, to soak, one hour and a half ; to simmer, one hour and a half. 469. Half a calf's head ; half a pint of melted butter with parsley ; one lemon ; a pinch of pepper and salt. Soak the half calf's head in cold water for an hour and a half, then for ten minutes in hot water before it is dressed. Put it into a saucepan with plenty of cold water (enough for the head to swim), and let it boil gently. When the scimi rises skim it very carefully. After the head boils, let it simmer gently an hour and a half. Serve it with melted butter and parsley over it, and g.irnish with slices of lemon and tiny heaps of fried parsley. Hain should be scived with culrs head, or slices of bacon. . Or : a Savoury Calfs Head. 470. When the head is boiled, score it on the surface, beat up the yolk of an egg, and rub it over the cheek with a feather. Pow. der it with some finely-powdered lemon thyme and parsley, pepper and salt, and bread-crumbs. Brown it with a salamander or in a Dutch oven, and when it begins to dry, .sprinkle a little melted butter over it. Garnish with rasliers of bacon curled round it. Save some of the liquor in which the calfs head is boiled for a hash the next day. Calfs Brains and Tongue- Time, to boil ten or fifteen minutes. 471. Alittleparsley and thyme ; one bay- leaf ; a little pepper and salt ; two table, spoonfuls of melted butter or cream ; juice of a quarter of a lemon ; a pinch of Ca- yenne. Separate the two lobes of the brain with a knife, soak thera in cold water with a little salt in it for an hour ; then pour away tiie cold water .ind cover them with hot water ; clean and skin them. Boil them then very gently in half a pint of water, take off the scum carefully as it rises. Take them up, drain and chop them, and put them to warm in a stewpan with the herbs chopped, the melted butter or cream, and the seasoning. Squeeze a little lemon juice over them ; stir them well together. Boil the tongue ; skin it ; take off the roots ; lay it in the middle of the dish, and serve the brains round it. Hashed Calfs Head. Time, one hour and a half. 472. Half a calf's head ; a bunch of sa- voury herbs ; two blades of mace ; a little Cayenne ; pepper and salt ; one lemon ; a gill and a half of sherry, or any white wine ; two dessertspoonfuls of mushroom ketchup ; one onion ; one carrot ; one quart of broth, or the liquor in which it was boiled. Cut the meat from the remainsof a boiled calfs head, into small round pieces of about two inches across. Put a quart of broth or the liquor in which the head waS boiled into a stewpan with a carrot, one small onion, two blades of mace, and a bunch of savoury herbs, and boil it until reduced to nearly half the quantity ; then strain it through a hair sieve, and add a glass and a half of white wine, the juice of a lemon, two dessert- spoonfuls of mushroom ketchup, and a piece of butter rolled in flour. Lay in the slices of I'.ead, .and when gr,7d!ja!!y well heated, let it just boil up. Then serve it on a hot dish, with r balls as a garnisl Fricassi Time, or 473. The remi A bunch of sa\ spoonfuls of len blade of mace ; ; a piece of butter the liquor in whi Cut the meat 1 pieces, and put with nearly a qi the head was t herbs, a blade o and a httle pepp for nearly an h( ether stewpan, thicken the gra flour, and bring done, take out t in two dessertsp the yolks of tw not let it boil, 01 the meat. Serv meat balls for a Calf Time, tl 474. One cal: of salt ; one tal tablespoonful of Boil a calf's cover it until th( lift it out with r and chop the with the salt, chopped very fii der, put the mil (well stirred tog over it, put a i\ that a good w£ served in thin sli ing each shce v, Calfs Hea Time, one ] 475. Remain: quarters of a pi Remove the 1 it in*o thin shce ciently thick to the slices in it ; soon as it boils simmer for a fc Modes of Dressing Calfs Heady Vea/, &c. 125 vcl! a hot dish, with rolled bacon and forcemeat I balls as a garnish. Fricassee of Calfs Head. Time, one hour and a half. 473. The remains of a boiled calf's head ; A bunch of savoury herbs ; two dessert- spoonfuls of lemon juice ; one onion ; one blade of mace ; pepper and salt ; two eggs ; a piece of butter and flour ; and a quart of the liquor in which the head was boiled. Cut the meat from the head into nice thin pieces, and put the bones into a stcwpaii, with nearly a quart of the water in which the head was boiled, a bunch of savoury herbs, a blade of mace, the onion browned, and a little pepper and salt. Let it simmer for nearly an hour, then strain it into an- other stewpan, put in the slices of head, thicken the gravy with a little butter and flour, and bring it nearly to a boil. When done, take out the meat, and stir gradually in two dessertspoonful:^ of lemon juice, and the yolks of two well-beaten eggs, but do not let it boil, or it will curdle ; pour it over the meat. Serve it up very hot, with force- meat balls for a garnish. Calfs Head Cheese. Time, three hours and a half. 474. One calf's head ; one tablespoonful of salt ; one tablespoonful of pepper; one tablespoonful of sweet herbs. Boil a calf's head in water enough to cover it until the meat leaves the bones, then lift it out with a slice, take out the bones, and chop the meat very small ; season it with the salt, pepper, and sweet herbs cliopped very fine. Lay a cloth in a colan- der, put the minced meat and the seasoning (well stirred together) into it, fold the cloth over it, put a irencher on the cloth, and on tiiat a good weight. When cold, it can be SLTved in thin slices or for sandwiches, season- ing each slice with made mustard. Calfs Head a la Maitre d'Hotel. Time, one hour and three-quarters. 475. Remains of a cold calf's head ; three- quarters of a pint of maitre-d'hotel sauce. Remove the bones from the head, and cut it in*o thin shces. Wlien the sauce is sufii- ciently thick to cover the meat nicely, lay the slices in it ; warm it gradually, and .as soon as it boils up place it on one side to simmer for a few minutes. Collared Calfs Head. Time, six hours altogether. 476. A calf's head ; a few thick slices of ham ; three tablespoonfuls of minced pars- ley ; three blades of pounded mace ; half a teaspoonful of grated nutmeg ; one teaspoon- ful of white pepper ; six eggs. Scald the head and scrape off the hair, clean it, nicely divide it, and take out tlie brains ; boil it for two hours, or till the meat leaves the bones, which must be taken out. Then flatten the head on the table, cover it with a thick layer of parsley, a layer of slices of ham, the yolks of the eggs boiled hard and cut into thin rings ; i)ctween each layer IHit a seasoning of the pepper and spices. Roll the head in a cloth very tightly, boil it for four hou'.s at least, then take it iip and put it under a heavy weight. Let it remain till cold. Remove the cloth, &c., and serve. Boast Loin of Veal— Plain. Time, thrco hours. 477. Take about seven pounds of the kidney end of a loin of veal, fasten the flap over the kidney with a small.'skewer, run tlit; spit through the thick end lengthw.ays, cover the veal with buttered paper, and place it before a good fire to roast. Just before serving, remove the paper, and froth it up by dredging it with a little flour, and basting it with butter. Pour melted butter over it when jilacod on the dish, and serve. The kidney and fat may be sent to table sepa- rately on a toast if preferred, but it is not very usual to do so. Roast Loin of Veal Stuffed. Time, nearly three houi-s and a half. 478. Seven or eight pounds of veal ; half a pound of forcemeat ; one pint of butter ; and two spoonfuls of ketchup. Take about seven or eight pounds of the best end of a loin of veal, have the bones well separated, make an incision in the flap and fill it with veal stufling. Roll in and skewer the flap to make it a good shape, tie round it sheets of paper well buttered, and roast it before a moderate fire, keep it well basted, and just before serving take off the paper, dredge it with flour, baste it with butter, and let it get .a nice brown colour. Put it on a hot dish and pour over it some melted butter, with two spoonfuls of mush- room ketchup added to »t ; or put some melted butter into the dripping-pan, after it has been emptied of its contents, and pour it over the meat. Garnish with slices of lemon and forcemeat balls, and serve either ham, tongue, or boiled bacon with it. 'I 'I , 'i\ if: ^fl t: ' i 1 ^ % t 5,1 J, \,l 126 Modes of Dressing Vml. To Eoast a Breast of Veal. Time, one hour and a quarter. 479 Take off the tendons from a brr-ast of veal, skewer the sweetbread to tlie joint, and cover it with buttered paper, place it to lonst for an hour and a quarter, or accord- ins: to its weight. Serve it with melted but- ter and gravy, and sliced Icino" It '^an be roasted witliout tlie sweetbread, which as well .as the tendons will serve for an cnfn'e. Stewed Knuckle of Veal and Kice. Time, (Iirce hours. 480. Six pounds or knuckle of veal ; two Wndes of mace ; hplf a pound of rice; a little salt ; one onioi. 'lake off some cutlets or collops before you dress the meat, so as to have tlie knuckle small; break the shank bone, wash it well, and put it into a stcwpan with sufficient water to cover it. bring it gradually to a !)oil, put in a little salt, and skim it well ; let it sunnier gently for ncnrly three-quarters of an hour, then add half a pomid of rice, the onion, and the blades of mace, and stew .all together for more than two hours. Take up the meat, and pour over it the rice, &c. Sei-ve it with parsley and butter sauce' and boiled bacon in a separate dish. Garnish with vegetables. Knuckle of Veal Boiled. Time, twenty minutes to each pound. 4Sr. A knuckle of veal ; a dessertspoonful of salt ; parsley and butt :r. Put a knuckle of veal into a stcwpan, and pour over it sufficient water to cover it ; let it simmer slowly, and when it reaches' the boiling point throw in a dessertspoonful of salt ; keep it well skimmed, and let it boil until tender, then serve it with parsley and butter, and a salted pig's check. Three-quarters of a pound of rice mav also be boiled with it. Serve with "teen peas or stewed cucuinber. " Stewed Veal and 6ree 1 Peas. Time, two hours and twenty minutes. 482. Veal ; a bunch of savoury herbs ; a blade and a half of mace ; two cloves ; peel of half a lemon ; four .allspice ; a piece of butter; a teaspoonful of flour ; four onions- one glass of sherry ; three dessertspoonfuls of tomato sauce ; juice of half a lemon ; three uessertspoonfuls of ketchup; one quart of green peas ; forcemeat balls. H.all roast a breast of veal, and then put I 3t into a ste\v|>Mn with a bunch ol savoury ' herbs, a blade and a half of mace pounded, | S V? ^r ''^^T'"'' ^°"'" y°""Sr onions, the peel of half a lemon, and the pepper and sal. Just cover the whole with' boilin^ water, and let it simmer slowly for quite two hours, covered closely over. Str.-in the gravy through a sieve, and add a glass of sherry or white wine of any sort, the tomato sauce, lemon juice, and ketchup; thicken it with a piece of butter rolled in flour, and let It simmer .slowly for a quarter of an hour skimming it we'I. Serve it on a hot dish' and surround it .vitli a border of green neis' previously boiled. Garnish with forcemeat balls or bacon. Veal Cutlets, Time, twelve to fifteei: minutes. 4S3. A veal cutlet ; one bunch of sweet herbs, bread-crumbs; nutmeg ; peel of half a lemon ; yolks of two eggs ; one ounce of butter ; a little flour and water. Let the cutleL be about half an inch thick and cut It into oieces the size and shape o\k crow.i piece. Chop the herbs very fine • mi.x them well with the bread-cnimbs' Mrush the cutlets over with yolk of crtr' then coyer them with the bread-crumbs .and cliopped herbs ; fry them lightly in butter turning them when required. Take them out when done. Mi.v about an ounce of fresh buftnr with the gr.ated peel of h.alf a lemon, a little nut- meg, and flour ; pour a little water into the frying-pan, and stir the butter, flour, and grated lemon peel into ii ; then put the cut- le s into this gravy to heat. Serve them !•. 1= '^u'^ '^'^"^''^ °f *''° 'I's'* ^vith thin loUs Df bacon as a garnish. A Savoury Dish of Veal-Baked. Time, half an hour. vnu^"^" f'?"''' """ ''''=°' °^ a fillet of veal : yolk, of two eggs ; a little veal (orcemea • some bread-crumbs ; one pint of brown; gravy or broth ; a few pickled mushrooms Cut some thin slices off a fillet of veal hack them with the back of a kniie S them over with the yolks of eggs, " y 'some t gilt, tie them round with thread brush them over with the beaten yolks of he ec"? and sprinkle bread-crumbs thickly Sver Iiem, butter a dish and put them in and Ixake them for half an hour in a quick ^v en T.ake a pint of brown gravy or broth, with a few pickled mushrooms, boil it up nut the meat infn n diV). »,uu r-.-lj , "H. PUl tl e , ., " -,-: ••"'^ 'Hca lurccnieat ualls Vea!. — Porh. i2y Cold Veal. Time, about twenty minutes. 48 ', Some sliiTS of cold veal ; a few sweet }ipibs ; a spvij; of parsley ; peel of a lemon ; bread-cruml)s ; pepper. s;i!t, and nutmeg ; a niece of butler ; a spoonful of ketchup ; juice of a small lemon. Cut tliL- venl into thin pieces, any length vou please ; have ready some bread-crumbs, a sprijT ol^ pnvsley, a few sweet herbs, and the peel of a lemon, all minced fine, season it with pepper, salt, and {grated nutmeg ; hnish (he slices of meat with the yolk of c"[j, mix the herbs, spice, &c., together and sprinkle it thickly over the meat. Melt a piece of butter in a pan. put in the veal and Irv it a nice brown on both sides, when done nut it on n hot dish. In the meantime, make a little gravy of the boi."s. shake some flour into the pan. put into the gravy a spoonful of ketchup and the juice of a MiKill lemon, stir it round, boil it up, and Miaiii it over the veal ; put a few pickled iiuishrooms over it, and garnish with slices of ienipn. Scallops of Cold Veal. Time, fifteen minutes. 486. Suflficien;: minced vea! to fill the fcallop shells ; one saltspoonful of pepper and salt ; a little nutmeg ; two ounces of brcad-crambs ; two ounces of butter, a few spoonfuls of cream. Mince some cold roast veal very fine, season it with a little pepper, salt, and grated nutmeg, stir in a few spoonfuls of cream to moisten it thoioughlv. and place it over a slow fire for a few minutes, taking care to keep it constantly stirred, then fill the scallop shells, strew bread-crumbs over ihem, lay a knob or two of buttrr on tho top of each, and brown thcin before the five in a Dutch oven. CalPs Liver and Bacon. Time, quarter of an hour. 487. Two pounds and a halfofcalfs liver; one po\uid of bacon ; juice of one lemon ; two ounces of butter ; u little flour ; pepper and salt. Soak the liver in cold water for half an hour, then dry it in a cloth, and cut it into thin narrow slices ; take about a pound of bacon, or as much as you may require, and cut an e(iual number of thin slices as you have of liver; fry the bacon lifihtly, lake it out and keep it hot ; then fry the liver in the same pan. seasoning it with pepper and salt, and dredging over it a little Hour. When it is a nice brown, arrange it round the dish with a roll of bacon between each slice. Tour off the fat froui the pan, put in about two ounces of butter well rubbed in flour to thicken the gravy. Squeeze in the juice of a lemon, and add a cupful of hot water, boil it, and pour it into the centre of the dish. Serve it garnished with forcemeat balls or slices of lemon. ■II m w I If PORK. Veiy great care should be used in pur- chasing pork, as of late years pigs have been suh-ect to mucn disease, and the flesh of the animal then becomes perfectly poisoi-ous. If possible, learn where and how t!ie pork you cat is fattened. A pig is one of the most profitable ani- mals to keep, and will well repay any care and attention bestowed on it. Every part of it is used and is good for food. It should be kept scrupulously clean, the sty carefully cleaned out very often, and the pig washed and scrubbed itself. Its food should be always cooked for it. Skim milk, potatoes, and meat are its best food. A pig should only be six months old for boiling or roasting, larger and older, of course, for salting. A pig should be short- legged and thick-necked, and have a small head. A pig should not be suffered 10 touch food for twenty-four hours before it is killed. Ilam, bacon, pickled pork, &c.. &c., are indispensable in an English kitchen, but fresh pork is seldom served in joints at the tables of the upper classes. Eoi family use, however, and where people keep their own pigs, the leg and loin of pork are often seen. As many pcisons are unable to digest fresh pork, it is seldom or never part of the bill of fare for a dinner party. Modern taste is adverse to the old savoury stufling of sage and onions, bu^ this also is admissible at the family repast if liked. The skin of young porkers is kept on when it is cooked, and is called "crack- ling," beuig very crisp aiul brown, and making a crackling noise when cut. Pork must be very much more dressed than all other meats, except veal. It should, therelore, be placed on the spit at a i considerable distance horn the tire, and thus w 128 To Roast Sucking Pig, ^c. let get well warmed tlirougli before the skin begins to get dry and brown. Sucking Pig— to Scald it. 488. A sucking pig should be dressed the day after it is killed, if possible, and should not be more than three weeks or a month old. The pig is generally sent from the butcher's prepared for the spit, but in case our readers should ever have occasion to scald and clean it for themselves, wc will give a few directions :— Make ready a large pan of scalding water. While the water is boiling, put the pig into cold water for fen minutes ; plunge it into the boiling water (holding it by the head), and shake it about till the hairs begin to loosen in the water, 'lake it out dry it, and with a coarse cloth rub the hairs backwards till they are all removed. When it is clean, cut it open, take out the entrails, and wash it thoroughly in a large pan of cold water. Dry it Tn a cloth ; remove the feet at the first joint leaving a little skin to pull over the bone' Fold it in a very wet cloth until you are ready to put it on the spit. To make Sage and Onion Stuffing for Roast Pig or Roast Pork. Time, twenty-five to thirty minutes. 489. Two large onions ; double the quan- tity of bread-crumbs ; three teaspoonfuls of chopped sage; two ounces of butter; half a saltspoonful of pepper; one saltspoonful of salt; one ^gg. Boil the onions (unless they are Portugal onions) in two or three waters to take off the strong taste in them ; then drain them chop them up fine, and mi.v them witli double their quantity of bread- crumbs three very full teaspoonfuls of minced sage two ounces of butter, a good half saltspoonful of pepper, and double the quantity of salt Mi.x the whole with the well beaten yolk of an egg to bind it. _ N.B.— Persons who prefer a strong stufif- mg can use half the quantity of bread- crumbs, and chop the onions raw. To Roast the Pig. Time, one hour and a half to two hours. 490. Haifa pint of melted butter; two ounces of fresh butter; three-quarters of a pmt or one pint of sage and onion force- meat. When the pig is well cleaned, make a forcemeat according to previous directions, or a vea! stufiing forcemeat if preferred' feew U up with a strong thread ; truss it as a hare js trussed, with its fore-legs skewered back and its hind legs forward. Dry it well and rub it with a httle flour. Set it before a clear brisk fire, arrange under it a dripping pan and basins to catch the gravy. Baste it with a little pure olive oil. or with its own gravy, rubbing it occasionally (when you do i not use oil) with butter. When it is done cut off the head, split it in halves, divide tli,i pig with a very sharp knife down the centiv lay the backs together, put the cars on each side, and the halves of the head at each end of the dish. Pour a little of the gravy of ! the pig, mixed with thin melted butter and a squeeze of lemon juice, over it. Send some of the same gravy and melted butter (seasoned with a little Cayenne) to table in a sauce tureen. Sauces to be eaten with it— bread sauce or tomato sauce, or apple sauce, as pre' ferrcd. y To Bake a Pig. Time, two hours. 491. Wash the pig very nicely, rub it with butter, and flour it all over. Well butter the dish in which you intend to bake it. and put it into the oven. Whf;n sufficiently done, lake it out, rub it well over with a buttered cloth, and put it in again to dry. When It is finished cut off the head, and split it open ; divide the pig down the back in halves. Lay it in the dish back to back with one half of the head at each end, and one of the ears on each side. Take off the fat from the dish it was baked in, and you will find some good gravy remaining at the bottom. Add to this a little veal gravy with a piece of butter rolled in flour and boil It up, put it into the dish over the pi? and serve. * * A stuffing of bread-crumbs, chopped sage leaves, pepper and salt, should be put into the inside before it is baked, as is done for roast pig. CHINE OF PORK. This joint is usually sent to table with turkey. It .should be salted for about sixty or seventy hours previous to cooking, and then be roasted. A chine is as often sent to table boiled as roasted, but the latter is usu- ally preferred. In roasting pork, the skin shoulf" be cut lengthways into small stni):*, but not deep enough to reach the meat. Chine Roasted. Time twenty minutes to the pound. 492. Half a pint of pork stuffing; half a pint of apple sauce. Chine, Leg, Loin, Sparer ib, an.' J risk in of Pork. 129 1 !i'< , V\ 'i «;corc the skin deeply, s-liiff the chine with Ipok sluSting, and roast it gently by a clear I fire. To Boil a China. pound, 493' I Time, a quarter of an hour to the and twenty minutes over. Lay it in brine fcr nine or ten days, I tuni'ni'' it every dav. When it is ready, put it into'"a saucepan, and more than cover U with water. Let it boil slowly, skimming it ^^ Send it to table when done, garnished with small well trimmed cauliliowers or I greens. Hov7 to stuff a Chine of Bacon. Time, two or three hours. ^01. The chine is to be soaked for anight in cold wat(T. and then to be cut through the meat from the sward to the bone-;, in spaces of about one hall' or three quarters of an inch the nicks made by the cutting to be filled as full as it is possible to get thorn with the following green herbs : parsley, pot mar- joram a few green onions, a little thyme, a little 'lettuce, a little maec, or any other sivoury herbs. Some people use also prim- rose ar-d violet leaves. The whole of the herbs to be chopped fine and sprinkled with a little pepper. The chine to be lied m a cloth and steamed. Thi*^ is a very favourite dish to cat when cold in the fens and marshes of Lincolnshire at feasts, sheep clippings, and other festivals, when green herbs can be procured. It is a very mce relish for breakfast. To Roast a Leg of Pork. Time, twenty minutes to one pound. 40- The leg to be roasted should not weigh more than six or seven pounds Score the rind or skin with a sharp knife all round the joint, place it at some distance from the fire, turn it constantly and baste it well It will yield sutficient drippimj to baste itself without butter. If the crackling and fat are not kept on, the joint will not require so long a time to roast it. bauce : brown gravy and tomato. To Roast a Leg of Pork the Old Fashioned Way with Stuffing. Time, twenty minutes for each pound. 496. Sage and onion stuffing ; a piece of butter. , Select a fine small leg of pork, keep the skin on, and score it in regular stripes of a quarter of an inch wide witli the point of a ^.harp knife ; cut a slit in the knuckle, raisu the skin, put under it sonu; nice sagi! and onion stuffing, and fasten it in with a small skewer ; put it at sonu; distance from tiie fire, and haste it ficquently. Just before it is done, moisten tiie skin all over with a little butter, drcdt^e it with flour, and place it near the fire to brown and crisp. When done, put it on a hot disli, pour a little gravy made in the dripping pan round it, and serve witli apple s.iace. To Roast a Loin of Pork. Time, two hours and a half. 497. Take a loin of pork of about five pounds, and score it with a very sharp knife at equal distances, place it at a good dis- t.ince from tlie fire to prevent the skin from becoming hard, and ba-.te it very ficfiuently all the time. When done make a little gravy in the diippin^'-iian. pour it round die meat, and serve with apple sauce in a tureen. A loin of pork may be stuffed witli sage and onion, or the stuiling baked and servutl sep.a- r.itely, if the tUvour be not objected toby the family, To Roast a Sparerib of Pork. Time, one hour and three-quarters for six pounds. 493. Score the skin, put the joint down to a bri-^ht fire to roast, rub a little flour over it. If the rind is kept on, roast it without a buttered paper over it, but it the skin and fat are removed, cover it with a buttered paper. Keep it frequently basted. About ten minutes V)ofore tai;iiig it up. strew over it some powdered sage ; froth it with a liitlo butter, and serve with gravy strained over it, and api)le sauce u\ a tureen. Pork Griskin. Time, a quarter of an hour to each pound. 499. A griskin is usu.ally very hard. It is well before you roast it to put it into as much cold water .as w ill cover it, and let it just boil. T'ake it off the moment it boils. Rub a piece of butter over it and flour it, then set it in a Dutch oven before the fue to roast a nice brown. To Steam a Ham. Time, twenty minutes to each pound. 500. If the ham has been hung for some time, put it into cold water, and let it soak all ni-dit, or let it lie on a damp stone sprinkled with water for two days to mellow. Wash it well, put it into a steamer— there ? t ?P it I ■ ■' f 130 To Dress Hams.— To Boil Pork. ■4 are proppr ones inrule for (lie piirponc— ovor a jKit ol boilinq; water. Steam it for as loiij; a time ns llieweitjlit requires, tlic pioportiun of timo Riven al)ovc. This is by far tlie best way of cookin.sf n liam. It prevents waste, and retains the flavour. Wlicn it is done, skin it and strew brenfl raspinp;s over it as usual. If you pre- serve tlie skin as whole as possible and cuvei tlie ham when cold with it, it will prevent its becoming dry. To Soil a Ham. Time, four or five hours. 50T. A blade of mace ; a few cloves ; a sprier of thyme ; and two bay leaves. Well so;d< the ham in a lar.c;e quantity of water for twenty-four hotn-s. "then trim and scrape it very clean, put it into a large stew- pan with more than sufBcient water to cover it ; put in a blade of mace, a few cloves, a sprii^j of thyme, and two bay leaves. Boil it for four or five hours, accordinsr to its weight; and when done, let it become cold in the liquor in which it was boiled. Then remove the rind carefully without injurinjf the fat, press a cloth over it to absorb as much of the Rrease as possible, and shake some bread- raspinjTS over the fat, or brush it thickly over with plaze. Serve it cold, parnished with parsley, or aspic jelly in the dish. Or- nament the knuckle with a paper frill and vegetable flowers. Or, to Serve Hot. Time, four hours for ten pounds. 502. Before placing: your ham in sonk, raw a small sharj) knile into it close to the bone, and if when withdrawn it has a pleasant smell, the ham is good. Lay it in cold water to soak for tucnty-four hours if it has hung long, changing the water twice ; but twelve hours is the usual time for a York- shire ham. Before boiling, wash it thoroughly, and trim it neatly, n-moving any rusty' parts. Cover it well with water, bring it gradually to a boil, tak-'igcare that it continues to do so (but not too fast), and as the scum rises skim the pot carefully. When it is done draw oft the skin, and sift bread-raspings over the ham. Place a frill of paper round the knuckle, and serve. To Bake a Ham, Time, four hours. 503. Take a medium-sized ham, and place it to soak for ten or twelve hours. Then cut away the rusty part from underneath, wipe I It dry, and cover it rn'Iicr thickly over with ii paste of flour and water. Tut if nito an earlhcn dish, and set it in a ntoderately. heated oven for four hours. When donp takeoff the crust c.ircfully, and peel off the skin, put a frill of cut pajicr round the knuckle, and raspings of bread over the (at of the haiTi, or serve it glazed and garnished with cut vegetables Some persons infinitely prefer a baked ham to a boiled one, but we think it better boiled or steamed. To Boil a teg of Pork, Time, a quarter of an hour for each pound, and half an hour over. 504. Procure a nice small compact leg of pork, rub it well with salt, and let it remain for a week in pickle, turning and nibbin" the pickle info it once each day. Let it lie for Inlf an luur in cold water before it is dressed to ;m|)rove the colour ; then put it into a large pot, or stewpan, and well cover It with wat-r. Let it boil gradually, and skun It frequ«rttly as the scum rises. On no account let it boil fast, or the meat will be hardened, and the knuckle end will be done before the thick part. When done, serve it on a hot dish with a garnish of turnips, or parsnips. A peas-pudding must be served with boiled leg of pork and greens as vege- tables. It may be boiled in a cloth dredged over with flour, which gives it A very delicate appearance, but in that case the water in which it wiis boiled, cannot be used as a stock for pea-soup, and is thus wasted. To Choose Bacon. 505. E.vcellent young bacon may be thus known :— the lean will be tender and of a bright colour ; the f^xt firm and white yet bearing a pale rose tinge, and the rind thin. Rusty bacon has yellow strafius in it. (r To Boil Bacou. Time, one hour and a half for two or three pounds. 506. If very salt, soak it in soft water two hours b-fore cooking. Put it into a sauce- pan with plenty of water, and let it boil gently. If a fine piece of the gammon of bacon, it may, when done, have the skin, as m hams, stripped off, and have finely- powdered bread-raspings strewed over it. .uaCOu uHu Sg'g'S. Time, three quarters of an hour. 507. A quarter of a pound of streaked bacon ; six or seven eggs ; two spoonfuls of gravy ; a little pepper and salt. To Dress Bcxcou. — Hand of Pork. — Tous^t/cs, &c. 131 )r two or three Cut tlie bacon up in tliin slier";, put tl om I in .1 stcwpan ovi:r;i slow fiie. and liirn tlcin fivqiuiitly. Tlien pour off and strain the' iiu'ltcil fat of tlie bacon into a disli, take a :,v. !:ttk' o*" it, add to it two si)()i)iifiils of rr.ivv and :i little pt'iipcr and salt, break ovfi'it six or seven ct^f-s. Sti;w tin- whole over a slow fuc Brown with a salamander, and scive. To Steam Eacon. Time, twenty minutes to the poimd. t;o8. It is .1 mistake / V/7 bacon. It slioiild be steamed. No ^ astc then takes pl.ice as to quantity, and the ilavour is quite ]iivscrved, while the bacon is much n\ore tLMuler. as it caimot well be spoiled by too quick boiling. Scrape the outer rind or skin well, wash the bacon, put it in a steamer over a \m\. of boil- iiifj water, and steam it for ;•■■ lung as re- qiiiii'd by the weight. Servi' it with veal or fowls, or' by itself with greens. To Salt Larding Bac^. 509. Bacon to be used for larding should he very firm and fat, and should not be cured with saltpetre, the effect of which is to rciklen w bite meats. Hub the pieces of bar'-n you wish to keep for larding with fine salt, lay them, wel', salted, one on the other, put a weight on tlieai, and leave them for six weeks in pickle, then have them smoked quite dry. Directions for larding are given in this work, but only practice can enable the cook to lard nicely. Pickled Pork. Time, three-quarters of an hour to four ■ pounds. 510. The belly p.. it =s considered delicate. It should be nice'V i/ -eaked. Boil it gently, iierve it with ;?# .j I's a garnish round it. A Hand of Pork. Time, one hour. 511. If the pork should be very salt, it will require to be soaked for nearly two hours before boiling. Boil it, and serve with greens, and peas-pudding in a separate dish. Pigs' Tongues. 512. Partially boil the tongues in order to ^(»j-^^f-»yft thi^ sliin. I^ickle them as vou do hams (according to previous receipts); lay them one on the top of each other under a heavyweight. Cover the pan in which you place them, and let them remain for a week, then dry them, and put them into sausage skins. I'.isten them up nt the ends, and smoke them. Pig's Tettitoes, Time, forty minutes. Sf^. Feet, heart, and liver of a pi":; a small pii'ce of butter (size of a w,»lnut) ; half a teaspoonful of pepper ; a little salt ; one roimd of toasted bre.id. I'ut thfui in just sutficient water to cover them, add thehe.irt and liver, boil them ten minutes, then take out the liver and heart, and niMice them suiall. return them to the feet, and stew until (piite lender ; thicken with flour and butter, season with pepper and salt, and .serve u]) \Nith sippets ol plain or toasted bread; m.ike a pyr.imid of the minced heart and liver, and lay the feet round thi'in. When jjcttitoes are fried, they should be first boiled, then dipped in butter, and fried a light brown. Receipts for dressing piqs" feet and cars will be found amongst breakfast dishes. To Eoast a Pig's Head. Time, to roast, half an hour. 51.}. Half an ounce of sage; one f.ible- spoonful of salt ; one dessertspoonful of pepper. Boil it till tender enough to t.akc the bones out. Then choj) some sage fine, mix it with the i^ejiper and salt, and rub it over the head. Hang it on the spit, and roast it at a good fire. Baste it well. Make a good gravy and jiour over it, Apple bauce is eaten with It, Pig's Head Boiled. Time, one hour and a half. 515. This is the more jMofitable dish, though not so pleasant to the p.alate ; it should fiist be salted, which is usually done by the pork butcher ; it should be boiled gently ; serve with veget.ibles. Pig's Cheek. Time, three-quarters of an hour. 516. Pig's cheek ; one ounce of bread, crumbs. Boil and trim in the shape of ham, and, if very fat, carve it as a cockleshell ; glaze it well, or put over it bread-crumbs and brown them. Soyer's Method of Dressing a Pig's Cheek. Time, to boil, one hour and a quarter ; ten minutes in an oven. 517. One cheek ; half a pint of peas ; one ounce of butter ; a little pejjper and salt ; four eggs ; one ounce of bread-crumbs. 9-3 % Hit' ■'I f 132 Brazi'u. — Sai/Sir^^cs. " rrocure a piRS dieck nicely picklrd ; boil well until it feels very tcndiT. I le halt a pint of split peas in a cloth ; put them into a stewpan of boilmi; water. lioil il"''" | about half an hour. 'Take them out, pass ^ throuijh a liair sieve, put them into a , stewpan with an ounce of bu'ter, a little pepper and sal: and four crrs, stir llu'm over the fire till the egf^s are partially set, then spread it over the pi(,''s cheek, ckl; with a paste-bnish ; sprinkl<' bieail-crumbs over, place in the oven ten niinut'ji, brown it with o salamander, and serve." 'i hii IS an excellent mode of dressing it. To Mako Brawn. Time, two and a half or three hours. 518. A pifi's head of six or seven pound*!; ' one pound and three-quarters of lean bi>ef ; j four or five clo'cs ; pepper ; salt, and Cay- , cnne pepper. . Well clean and wash a pig s head, and j put it into a stewpan with about a pound and three-quarters of lean beef. Cover it with cold water, and let it boil tintil the bones can be removed, skimming it fre- quently. Then put tlic meat into a hot pan before the fire, and mince the beef and head as fine as possible, and as quickly, to prevent its getting cold. Season it well with the spice pounded, and mi.K with the pepper, salt, and Cayenne. Stir all briskly together, and press it 'into a brawn tin or cake mould with a heavy weight pressed on it. l.> t it remain for five or six hours, until thoroughly set and quite cold. When required, dip tiie mould into boiling water, a.nd turn the brawn out on your dish. Pork Sausages. Time, ten to twelve minutes to fry. 519. Three pounds of young pork ; two pounds and a half of suet ; two t.iblespoon- fuls of chopped sage ; the peel of one lemon ; one tablespoonful of sweet herbs ; one nut- meg; one teasjioonful of pepper; one of salt. 'fake the pork, five from skin, gristle, and fat, cut it very small, and beat it fine in a mortar; chop the suet and the sage as fine as possible. Spread the pounded meat on a clean pasteboard, and sli v half a tcaspoonful of allspice; half . nutaicR ; a little grated ginger; tluee pounds of beef suet ; six eggs ; three ounces of pork fat. Siir the hot blood with salt till it is quitu cold, put a quart of it or rather nvMc to a (juart of whole groats, to soak one night. Soak the crumb of a tiuartein loaf in rather more than twociunrts ol new milk made hot. Chop tine a little winter savory and ihvme ; beat up and strain six fggs; chop three I pounds of beef suet ; mix the suet, the herbs, I and the seasoning of pepper, salt, allspice, I cloves, ginger, and nutme , together with the e-gs. Then add to it and beat up with it, the groats, and soaked bnad, &c. When well mixed, have reailv soi le skin-ba.cs, as for sausages, but mueii bi i;er (we suppose, of course, that they have been well cleaned and soaked), put the mixture into these bags ; bi t as you do so, add at regular dis- tances pork fat cut into large dice. Tic the skins in links only half-filled, and boil the 1 puddings in a large kettle, pricking them as I ihey swell, or they will burst. When boiled, j dry them in clean cloths and hang them up. i To cook them for eating, scald them for a few minutes in water, and cook them in a Dutch oven. White Puddings. Time, twenty minutes. 528. One teacupful of rose-water for sonk- j.jjT- »j^f» ■^l^jp_c ; boir a r)oiin{| of blanch<''l almonds ; one poimd of grated bread ; two pounds of marrow or suet ; one pound oi currants ; a little beaten cinnamon ; six ^-11 ■I I * ','-",.. '^ % :1^ h-: ^'1 tH Modes of Dnssing Venison. Vi « cloves ; half a blade of mace ; one quarter of a nutmeg ; one cjurirt of cream ; six eggs; two ounces of fmc white sugar ; half a lenion peel ; half an ounce of citron sliced. Take care that the skins are very nicelv cleaned, as directed for sausages, only in this instance rinse and soak thcni also all nigjit in rose-water. Mi.\ half a pound of blanched almonds chopped fine wilh a pound of grated bread, two pounds of marrow or chofiped suet, a pound of currants, some beaten cinnamon, cloves, mace, and nut- meg, a quart of cream, the volks of siv and the whites of two eggs, a little fine wliite I sugar, and some lemon peel and citron Is iced. Mix all ivdl together and fill tlie ; skins with the mixture, not Av full, howev-r lest they should burst. Boil these puddin-i in milk and water carefully foraboiit tweniv minutes, prick them with a small fork ;« they rise, to prevent the skin from crackin^r I When they are done, lay them on a clo'ili , to dry. This is a nice sweet dish for lun- cheon. VENISON. There are three kinds of venison in Great Britain. 'I ho red deer, the fallow deer, and the roebuck, peculiar to Scotland as the red dcor now is to Ireland. The flesh of the fallow deer is the best. Venison should be dark, finely grained, and firm, with a good coating of fat. It requires to be well hung in a cold, dry larder. Haunch of Venison. Time, three to four hours. 529. Haunch from twenty to twenty-five pounds. '1 his joint is trimmed by cutting off part I of the knuckle and sawing off 'the chine I bone, then the flap is folded over, and it is i covered with a paste made of flour and water. This paste should be about an inch •■ thick. Tie it up in strong and very thick ' paper, and place it in a cradle spit very close : to the fire till the paste is well hardened or i crusted, pouring a few ladlcfuls of hot drip. ' ping over it occasionally to prevent the paper from catching fire. Then move it further from the fire, take care that your fire is a very good one, clear and strong. Wlien the venison has roasted for about four hotii'^ take it up, remove the paper and paste, and run a thin skewer in to see if it is done enough. If the skewer goes in easily it is dressed, if not put it down again, as it de- pends greatly on {he strength of the fire for so large a joint. When it is dressed, glaze the top and salamander it. Put a frill round the knuckle, and serve veiy hot with strono- gravy. Red currant jellv in a glass dish o'r a tureen. Vegetables: French beans. To Hash VenisoTk Time, one hour and a half. 5'^r- Some cold roast venison ; tlnvc tab.espoonfuls of port wine ; a litde mutton broth : half of a shallot ; a pinch of Cavenne- one ounce and a half of butter ; a spoonfui of flour ; and salt to taste. Cut some cold venLson into nice slices and season them lightly with salt ; put the bones, trimmings, any cold gravy from the venison, au'l as much broth as you mav require into a sfewpan. and let it simmer I slowly for qtiite an hour, then strain it off • I ^"ll^'?'- butter and flour over the fire until sufiinicitly brown to colour the gravy, takintr care it does not burn. Pour the gravy froni tne bones, add the port wine, and let it Simmer until it boils. Tiien draw the stew- i^an to the side of the fire, put in the slices of venison, and when thoroughly /i^;/ serve it "P, with red currant jelly in a glass dish Garnish with lorcemeat balls about the size 01 a marble. Neck of Venison. Time, a quarter of an hour for a pound. 530. Cover it with paste and paper as for the haunch, fix it on a spit and roast. To Broil Venison Stents. Time, to broil, fifteen minutes. 532. Venison steaks ; a piece of butter the size of an (^gg to each pound of meat; pepper; salt; currant jelly; two table- spoonfuls of wine. Let the gridiron become hot, rub the bars with a piece of beef suet ; then lav the steaks onit h.aving first dipped them 'in flour or rolled biscuits. Set it over a clear but not tierce fire. When one side is done take the steak carefully u|) and hold it over the steak dish, so that the blood mav fiill into it- then turn the other side on the gridiron, nnd let it broil nicely. Set the steak dish where it will become hot, put on it a piece of butter the size of an Mgg for each pound of venison, add a saltspoonlul of salt, the same of black pepper, and a iittie cunaut jeiiy made liquid l*F"" CtUlets of Venison — Pouliry — Roast Turkey. 135 with the wino, lay this mixture on tlie hot steaks, and turn thcin once or twice in the fjmvy ; or tlicy may be broiled on both sides, well seasoned, and thin slices of lemon laid over them on the dish. Cutlets of Venison. Tunc, twenty minutt>s. 533. A few lardoons ; a sprig of thyme and parsley ; two carrots ; one onion ; a little f;la7.e ; one ^ill of ^ravy. Cut the venison into nice shnpc^, and lard each cutlet, lay them in a stcw[)an with the iierbs and the Vfqjctables slic-d. When they are dressed, glaze thciu and serve with sauce piquante. POULTRY. In I-ondon poultry is boii.srht Vfady trussed from lie poulterer; nevertheless, it often hnppens tiiat the cook has turkeys, fowls, &c. &c., sent from the country to pick and prcpnre herself, and thus a knowledge of trussing: is absolutely necessary. At the head of the several directions or receipts for dressing poultry and game which are here offered, there will, therefore, he foimd full and ample instructions as to truss- ing and preparing the birds. It has been thought more convenient for the reader of this work, to put both trussing and cooking directions on the same page, rather than for her to have the trouble of turning back for the former to another part of the book. The coloured engravings will serve to exemplify the verbal teaching, and render the art of trussing easy to every com- prehension. All poultry should be carefully picked : every plug or stub removed, and the birds carefully singed with a piece of lighted white paper. French cooks hold them over a flame to remove the down, thinking that lighted paper is apt to blacken the skin. Poultry should be drawn carefully, taking care that the gall bag and the gut joining the gizzard are not broken. The liver and gizzard will be required under the pinions of the bird ; but open the gizzard first and remove the contents, and detach the gall bladder from the liver. Fowls should be drawn through the vent. Take care to roast poultiy by a brisk clear fire, a slow fire will spoil them. The time given with each receipt for dressing the birds, nmst be ah\ays under- stood with the niodificitions required by the different sizes of the same. General Table of Time for Roasting Poultry, Turkey of ten pounds' weight, stuffed, two llAiiru • l'»fr.4.r ».,". lw...«.- .,..-1 « U..U'. -.. 11 *^^' ,' ' J t >n^ f fvtti 3 rtttu a ij,ia , oiiiaiict one; one hour and fifteen miimtes. Large fowl, one hour; smaller, three- quarters of an hour. Chicken, from twenty miiuites to half an hour. Duck, from three-quarters of an hour to one hour. Ducklings, from twenty-five to thirty-five minutes. A capon, full size, one hour. A goose, one hour and three-quarters ; small goose, one hour and a half. Pigeon, from twenty to twenty-fire minutes. To boil, about the same time. Roast Turkey. In season from December to February. Time, according to size, from one hour and fifteen minutes to two hours, or two hours and a half. 534. Half a pint of forcemeat for veal, or sausage meat ; a little butter. To truss 'he bird : pick the bird carefully, and singe off the down with a piece of lighted white paper ; break the leg bones close to the feet ; hang it on a hook and draw out the strings from the thigh ; cut the neck off close to the back, but leave the crop skin long enough to turn over the back ; remove the crop, and with the middle finger loosen the liver and the gut at the throat end. Cut off the vent, remove the gut, take a crooked wire and pull out the gizzard, at.d the liver will easily follow. But be very careful not to break the gall bladder ; if you do it will spoil the flavour of the bird entirely, by giving it a bitter taste, which no after'eftort of washing, ilc. can remove. Do not bre.ik the gut joining the gizzard either, test the inside should become gritty. Wipe Iha inside /r/-/<'f//i/ clean with a wet cloth, then cut the breast bone througli on each side close to the back, and draw the legs close to the crop. Put a cloth on the breast, and beat tiie hrrast boiie tlo'.vn Wiili a roiling pirt till it lies flat, bcald the lett, peel oft the li'i fi' /^i ill V ^ 1 1 ,'f 1-' I > ,t i-i : J 1 1.11 1 e 136 Roast Turlccy-^Boilcd Twlry—Titrlry Hashed. outer skin, nnd cut awny the claws ; leave the lopfs on. Fill the inside with veal stufTmjTorsnu-n,c;c meat (w Forccmcii), and cIiIkm- sew tlic skin of the neck over the bnck \vitl> a trussing needle, or fasten it witli avery sinall i^kewer. Tiien run a lone; skewer into i\v. pinion and fliigli through tl-.e body, pn'.->;:-.g it tlirough the opposite pinion and thigh. On the other side put a skewer in die small part of the leg, close on the outside of the sidesman, and push it through. Clean the liver and gizzard and tuck them between the pinions, and turn the point of the pinions on the back. Pass a string over the points of the skewers, and tie it securely at the back to keep the bird neat and firmlv trussed. Cover the breast with a sheet of nicely buttered \vhii(! paper. Place the bird on the spit'or roasting jack, and set it at some distance from the fire, which should be a very good and bright one, Acep the heat well to~ the breast. Put a quarter of a pound of butter in the dripping- pari, and ba'^te it frequently to prevent it from drying too much. Just before it is finished dressing, remove the paper, dredge it lightly with flour, and baste it with the butter, so as to brown and froth it. Serve it with good brown gravy poured over it, and gar- nish with small fried sausngcs or forceiiieat balls. Sauce : bread sauce. Eoa: . Turkey with Chestnuts. Time, one hour and three-quarters to two hours and a half, according 10 size. 535. Fifty chestnuts ; marrow from mar- row bones ; a little butter; ilour; and salt. Truss a turkey for roasting. Boil half a hundred of rhestnnls till lender; remove the shell; peel them and chop them very fnie. Take tli^ marrow of two marrow bones, cut it into pieces and stuff the inside of the turkey with the marrow and chestnuts. Fix a buttered paper over the breast ; put it down to a good fire, and baste it constantly all the time it is roasting. Then take oft the paper, baste the turkey well with butter, sprinkle a little salt over it, and dredge it with flour to froth it. When done, take it up, pour over it a little chestnut sauce, and serve it with brown gravy separately. It will take a quarter of an hour longer roasting than when dressed without the marrow and chestnuts. Sauce : bread sauce. Boiled Turkey. Hen turkeys arc best fjr boiling ; they should hang quite four davi before they are dressed. Time, large turkey, one hour and three- quarters ; smaller, one hour and a half. 536. To truss a boiled turkey. Cut the first joint of the i;--gs off, pass the middle finger into the inside, r,.ke the skin of the legs, and put them under die apron of the bird. Put a skewer into the joint of the wing and the middle joint of the leg, and run \\. through the body and the other leg and wing. The liver and gizzard must be put in the pinions. Then turn the small end of the pinion on the back, and tie a packthread over the ends of the legs to keep them in their i^laces. Having trussed the turkey for boiling, pnt it, wrapped in a clean cloth, into sufficient hot water to more than cover it. Bring it gradually to a boil, and care- fully remove the scum as it rises, or it will spoil the appearance of the bird. Let it simmer very gently for an hour and a half, or for a longer time if of a large size. When done, serve it on a hot dish, with a little celery sauce, oyster sauce, or with parsley and butter ; put a small quantity of either over it, and send the otiier up in a tureen separately. Turkey Stewed with Celery. Time, altogether two hours and a quarter. 537. A turkey ; four large heads of celery ; a cupful of cream ; a piece of butter the size of a walnut well rolled in tlour. Choose a fine hen turkey, stuff it with veal stuffing, .and truss it as for boiling. Put it into a large stewpan filled with water, and let it boil until tender. Take up the turkey with .sufficient of the water in which it has been boiled to keep it hot. Wash the celery ■ uul put it into a stewpan with the other por- tion of the water in which the turkey w.is boiled, and let it stew until tender, which will be in .about twenty-five minutes. Then take it out, and put in the turkey breast downwards, and let it stew for a quarter of an hour. Place it when done on a hot dish before the fire. Thicken the sauce with a lump of butter rolled in flour and a large cupful of cream. Put in the celery to warm again, and then pour the sauce and the celery over the turkey. Turkey Hashed. Time, one hour for the gravy. 538. Cold roast turkey ; iH'pper ; salt ; hah a^pint of gravy ; a piece of butter the si;;e uf a walnut ; a little flour ; a spoonful of ketchup ; peel of half a lemon. Cut the breast of a cold turkey, or any of the white meat, into thin slices. Cut ofi" the utter the size Tnrhcy Pciitts— Roast Gcosc-^icivcd Giblets. 137 Ic--. «corc tlicm. clrcclgc tlicm with pepper -vid'salt. and broil tlicm over a clear fire n S I'ro vn. P"t half a pint of gravy nto a ' cupm with a little piece of butter rolled m flour a spoonful of ketchup, some peppe 5 ^nlt, and the peel of half a lemon shrec V yfui;. Put in the turkey, and shake it over a dear fire till it is thoroughly hot. pl^cc it in ft dish with the bro.led legs on the top. and sippets of fried bread round it, Turkey Poults. In season from June to October. Time, one hour. 539. nutter sufficient for basting ; a drcd- ^'^t-u.T:-Take the neck r.. of the skin -ie cut off the neck bv* k,.vc the head attached to the body b^ -• ''■■«J«^'"- /^JJ^ the bird as you do a > ; ■■:. Put ,fi,f'^^;^^' through the joint of fu>:. ..-uaon. with the Icp up close, run the skewer through the m.dche of the leg. through the body, and do the same on the other side. Cut off the under part of the bill, tw.s the skin of the neck round and round, and tuck the head under the wing with the bill grated nutmeg; sail; butter, of rronm and flour. , , , ,, , ,* /'//// the meat with a fork from tlio br-a',t of a col.l turkev. and make it hot in a ste-.v- pan with two spoonfuU of gr.avy. one of cream, a piece of butter dredged with fi nir. and a seasoning of salt and nutmeg, bene up hot. end forward. Another skewer must then be nut into the sidesman, and the legs placed between the sidesman and the apr( a on each side Pass the skewer through rdl ; tut olt tlie toe-nails. It is optional whether you use the liver and gizzard or not. Put it down to roast, placing a buttcn d paper over the breast, and keep it constantly basted to prevent it from becoming dry. ) ust before it is done, take off the pap<-:>. ^'rcc ge a little flour over it. and baste it with buttei to froth it nicely. Serve it with gravy poured over it, and send in some separately in a tureen. To Broil the legs of a Turkey. Time, a quarter of an hour, cio Th» legs of a turkey ; a little popper, salt Cayenne^; and a Miueezc of a lemon. Takfthe legs from .. cold roast turkey make some incisions across them with a sharp knife, and reason them with a lit te renper. salt, nnd a pmch of Cayenne Scmeezc ove^ them a little lemon juice, and place them on a gridiron well buttered, over a clear fire. When done a nice brown put them on a hot dish with a piece of butter on the top of each, and serve them up very hot. Pulled Turkey. Time, twenty minutes, 541. Two spoonfuls of white gravy ; one To Truss a Goose for Roasting, e .2. Pick nnd stub it clean. Cut the fert off at the joint, and the pinion off at the first joint. . , , , . _ Cut off the neck close to the back, leaving the skin of the neck long enough to turn over the back. Pull out the throat and tic a knot at the end. Loosen the liver, kc, at the breast end with the middle finger, and cut it open between the vent and rump. Draw out all the entrails except the soal or soul wipe out the inside with a clean cloth. Beat the breastbone flat with a roWing-pin, put a skewer into the wing, and draw the Ic-s up close, put a skewer through the mTddle of the legs and through the body, do the same on the other side. Put anotlu r skewer in the small of the leg. tuck ii close down to the sidesman, run it through and I do the same on the other side. Cut o.f th,c end of the vent, and make a hole large enou"h for the passage of the rump, as by that means you will better secure the season- ing in its place. To Roast a Goose. Time, a large goose, two hf.ir^; a r.mallcr one. one hour and a half. 543. Sage and onion stuffing ; some good '^ After the goose is prepared for roasting, fill it with sage and onion stultmg, ;uiil fasten it in securely at both ends by passmr; the rump through a slit made in the sk,u and tving the skin of the neck into the b,ic c of the bird. Koast it before a nice brisk fire for an hour and a half if small ; or.'^ hour and three-quarters or two hours it large Keep it frequently basted, and when done remove the skewers, place it on a :nt dish, and pour a little good gravy round i. Send up some in a tureen. Serve witU apple sauce. Make the giblets into a pic. To Stow Giblets, Time, one hour and a half, e , 1 One set of giblets ; a bunch of parsley „,,Vi tV.vnie : a few sage leavis : peiipcr and salt; one onion; a quart of giavy ; a wine- I'la'^s of white wine. 1 hoioughly cleaii and wash the gibl»ts. It ft r3S Roast Duck.-^Stcwed Duck-Ragout of Duck. I \ cut tl)cm into pieces, and stew them for an honr and a half in a quart ■ 'gravy addin" a bunch of ,!,vmeand' par .y^ an'^oS a and Trim ,1 "" ''^i^*-'' ''"' 'f^^'" '"f° ^^'^i tcr. and tnm hem ready for serving. Strain thHi. > f "" 'V"^'' '''"'' •'^ P'^''*'' of butter the size of a wahuit rolled in flour. Boil iu!ckly!''' "^ '" "^' S:ravy, and serve then; To Truss and Roast a Duck. npr"^^; ^'"^'" •?"' ''■"^^'^^ '" f'^= same man- ner .is s:eese (see p. 107). e.xc'nt thnf fh,. feet must be left on'andTi-ned ffoseTo tJe To Boast a Duck. Time, three-quarters of an hour to one hour st^rftin/ '°"P'' °^ ^"'='^^: ^^Se and onion Dueiis should ahvMys ban? for one dav cold to allow It. Stuff one with sa-e and omon stuffing, season the inside of the otS b^U^l n ? r^ ^"^.'''-^^P ^I^^'" constantly Dasted until done. A short time b-fore serving dredge over tliem a httle flour and baste them with butter to make them fro"h rou id (not over them a little good brown i?rLee'r^""''=°^^'^"--^p-^"e^y r^^z!i^:.n^i^^^ '^ -t up With emon; one qu.art of young green peas- o large piece of bu.fer rolled in flour ?^th re.* quar ers of a pint of gravy; pepper snT and Cayenne to your tirste. ^^^P^^' s^"- Cut the duck into neat oier<>he fowls or chickens are trusSd for boiling, fold them in a nice white flared cloth. anc\ put then, into a stewpan cover them well with hot water, bring it graduaJy^o a boil, and skim ^t very car^- fnllv is the scum rises ; then let them sim- mer'^^L/7 nsposs^^Ie, which wU .mp..ove jhpir mnDearance more than last Doiung, ausingTheiu lo be whiter and p^imper When done, put them on a hot dish, re- move the^k^^"^' ""'^ P""' °''i "" ZZ nfr.£ and butter. Boiled tongue. ham. or bacon Is usimily served to cai *u» them. 'iim M6 Modes of Drcssincr Chicken aud Foivh. \ '* Boiled Chickens and Tongue. Time, lialfan hour. cl >ckens. and boil as before directed. iTve a (ong„e tnmmed and glazed. nl.?ce it ^ the centre of the dish. and\ chick'en cJ. J n s.de Garn.sh with brocoli. Pour over the ^ 1 ifi""';!"'' "^e l^'-^oU, but not the tono e a httle white sauce ; and serve them up £ To Stew a Fowl. Time, one hour and a half. 558. A fowl ; one quart ot rravv • one head of celery ; two or three blad?s oY^nce S Tn"' °^ •''?^''"= °"« ^vinc^lassful of Su/saitToV'te. ^'"^ °' '^^''^'"'P = P^PP- Put four clean skewers at the bottom of a stewpan. and lay the fowl on them, pou? in a quart of gravy, add a head of celery c in o pieces, and two or three blades of mace s,1h "'T ^'"^'y ""''■• 'h^'-^ remain o,'ly sufficient gravy for the sauce ; then stir in a large j.iece of butter rolled n flour .'cW a glass of port wine, and the same of ke\?l up seasoning with pepperand salt to your taste' \Vhen done, lay the fowl on a hot di'h poLTot-e'/it';^ '''' '^'' -^•^ "- --e Fricassee of Cold Roast Fowl. Time, an hour and a quarter. .J''^\^^'^°^'^ '■°''^'' ^^^^''^ '• a bunch of sa- vo kT nf u' "" ^""'''•" ""^ '-^ P'"' °f ^'•^•''^n : j;:9^^^S;SLfffi?fT,-m:^:'- J.t^^e^^nuf^;^.;^;;-™j,^ peTof'lnlf^'P '"'o^^tewpan wiil^'the petlof half a lemon, a bunch of savoury herbs, a little pounded mace, pepper and salt, and .about a pint of wafer; l?t t4m Sv^c"; ^r*" ''^"T'^ to half 'the quan. fity. Cut the remamder of the fowls into un • fu'™ ",'^ f^'^'^y ■'^"^ P"t >» the fowl. When thoroughly hot. stir in a very little flour; well beat the yolks of a couple of S off' ',"'•' "''-•'" ''^'^' ^ ^"''^■•ter of a pint of iresh cream, and stir it gradually le"ttin Jlt^o7- }'''"" '' '''y ^'^' -''"°"5f chickens! ^^"^ P°"'''^'' °'''' "'° la Eemoulade. Time, one hour and a half, «„^^?',T"'° ^°^^'^; ^^^'o ^l"''^i-ts of water- one tablespoonful of oil ; one of vine^^ar •' yolks of hard-boiled eggs. ^'"t,^ar . in-nln V^° ^""^ ^'''^''' ■^^''^^ °"° ^^'i'h '-iron- n ^tl r •'' '"»'""iy. and boil it in /ufo quarts of wafer until reduced to ^;//then boil the other fowl in the soup. When cold Z/ "P ■" ^ f^^^^ dish with the oil. i negar and yolks of two hard-boile.I eggs well n ixed Cover the whole with Fren?h beans pickled, and hard-boiled eggs sliced. Scallops of Chicken. Time, twenty minutes. 560. A piece of butter the size of half an egg : one dessertspoonful of flour ; one tea- cupful of gravy ; salt and pepper three or four yolks of eggs ; some bread-crumbs some cold chicken. i-rumos , vvif^'lh^fl "^ '''^P''^'^ °^ '^"*f^^ ^^'ell mixed vvith the flour and gravy a nice -.vhite sauce thickened with a liaison of three or foni- well-beaten yolks of eggs. Cut Ehe remai s of he cold fowl into scallops about the s ze fJr^ *°& °^ "" wmeglass ; dip them in the Minced Fowl. Time, one hour. S62. Cold roast fowl ; peel and juice of butter, a dessertspoonful of flour: a bunch cream , ^ httle mace. salt, and pepper. Mince very fine all the white neat from sin 1 ut the latter into a stewpan with all the tnmm.ngs abunch of savoury herbs 5'' ^ ' u°^ '"'ice, and apint of brod o^ cZl viH\ ^- ^''°P ''^'° bard-boiled tggs very fine, season the fowl with a little epper, salt, andpounded mace, mii?tS t'?e eggs, pour in the gravy, havin- nre. viously thickened it with the butter'flSr feUtTor '' Y '' ^'' ^'^y ^>°^- ^"' do not bread ' '""'^ ''^''' '^PP''^ "^ t°^sted Grilled Fowl. ^ Time, a quarter of an hour to broil I half ^; Temnn '."'"""' ""^ "°'^ ^°''^' • J»'^= ot nait a lemon; pepper and salt : broad- aiMi;.'''"'^'^ ^'''l'' • ^'••'^'"' lemon ^e1. season them "x^'m' °^ "°'^ '""^^'' '"^^ Pi^'^s season them with pepper and salt souee?^ Uiem stand for three-quarters of an hour- wipe them dry. dip them into clarified bu ter and then into bread-crumbs w ha little lemon nppl rr,.,t«,i p.," 1, ^"" * gridiron and broirthem'over a 'cSfi"re'* When fried instead of broiled, use he yoTk of egg well-beaten instead of the clarffied Modes of Dressing Pigeons. 141 To Truss Pigeons. k6x. a pigeon requires a great deal of c.?c in cleaning. Wash it thorougljly and wine it very dry before putting it to the fire l'i.reon.s should not be kept, or they will lose Their flavour. Drnw them directly they 'ue killed ; cut off the head and neck ; truss the Nvings over the back, and cut oft the toes at the first joint. To Eoast Pigeons; Time, twenty minutes to half ar, hour. 565. Some pigeons ; half a pound of but- ter • nepper and salt. iVell wash and thoroughly clean the pi- geons ; wipe them dry. season them msidc with pepper and salt, and put a good-sized niece of butter into the body of each bird. Roast them before a clear bright fire, basting them well the whole of the time, berve them with gravy and bread sauce. Or send up a tureen of parsley and butter, in whicli case the birds must be garnished with fried parsley ; but for very plain cook- in"- they can have a little water added to the' butter in the dripping pan, and poured round them, adding a spoonful or two ot gravy. Stnffed Pigeons. Time, half an hour. A Simple Receipt for Jiigged Pigeons. Time, to steam, one hour and a half. <:67 Three pigeons ; a little mace ; pepper anil salt ; aci>i;uler of a pound of butter; a class of wine ; a tablespoonful ot ket- chup ; a spri- of sweet licrbs ; a piece of butter rolled in flour, , , ., Pick the pi-eons, wash and dry them in a cloth, and cut tlieni into pieces. Season 1 them well with a little pounded mace, pcp- I per. and salt. Put them into a jar. and cover them well over to prevent the steam escaping. Place the jar in a saucepan of boiling water, and let it boil constantly. Then take out the pigeons, put the gravy from the jar into a stewpan with ibe ^vine ketchup, and sprig of sweet herbs. Boil it a few minutes, and thicken it with butter rolled in flour. Serve the pigeons on .a very hot dish, with the gravy poured over tliem. i;66 Four pigeons; the livers minced, ^ncl their weight in beef suet, bread-crumbs 'and hard eggs; a little "^'-^c ; mit.ncg ; pepper ; salt ; eggs ; a glass of poit wine , a bunch of sweet herbs. Take four pigeons, make a forcemeat ot the livers minced small., an equal quantity of beef suet or marrow, bread-crumbs, and hard eggs, seasoned with a little beaten mace, nutmeg, pq^per, and salt; and a bunch of sweet herbs chopped fine. Mix all to:70 Pick the bird very clean, and cut W.-. neck off close to the back. Take out the crop .and with the middle finger loosen die save the enavy which runs irom uiem. auu iciup, .1..^ .y ■l"';,7,i:„ hr.'-nst ond Cut breastbone flat with a rolling-pin. Cut off tlir. nails of the feet and tuck them down close to the legs. Put the foreiinger_ into of the forcemeat, a little nutmeg, pepper and salt ; thicken with the yolk of an egg well beaten (if not enough gravy for s,|iv.ce, put in a litUe made gravy). Just boil it up, lay the pigeons in a. hot dish, pour the sauce ■ over them, and serve. Close ivJ liK.; •>-&•'• -— " 7 . c .1 1 ~„ . the inside, and raise the skin of the legs , then cut a hole in the top of the skm and !i H' ■'J .5 ■"•'*•'-"■'»■ "^'- , I 142 ^UM-Kada^s Dish.-^Capons.^Partrid^cs. put the legs under. Put a skewer into the hrst jomt of the pinion, and bring the id' die of tlie leg close to it. Put flic skewer hrough the noddle of the h-g, alul tl Pou:] the body, and then do t!)o same on the other SKle. Put the gi.,zard and the hvJr -n the pinions, turn the points on the back. i 1 !i ■'' ^''"'^f °'''''' •''^- ^°1« of "ic less to Keep them m their proj^er places, , To Boil a Capon. Time, one hour and tlircc-quartcrs or two Iiours. t>7T: A capon ; an onion ; a bunch of sweet herbs ; two carrots ; a httle salt. Draw and truss a fine capon for boilin-v and fie entirely over it a slicet of buttertTd paper, put it in:o a stewpan, cover it with wa er. and add two carrots cut across, one smal onion, a httle salt, and a bund, of fw wi', """"?' /^'■ysentiy until ten- der When done, d.sii it up, and garnish with bunches of caulinowers! Pour over the capon white or Bechamel sauce, and n.^ / ""^ •'' '""^ °f ''"■*' "■iffron water and put It mto the stewpnn wIktc the onions "r- "ymg; add a httle garlic. When . ! onions are partly done, cut up a capon o fowm pieces, Jay it on the^niois .,S flnnr 1 ^ '"f '^'^ ^ P'"' Of blOth With thc f a pint will not suffice, add more. When >s done, strain thc broth from the fowl lough a sieve. Loil some rice nicely S f r cuiry. dry ,t put it on a dish, and 1.^ gs. Leave t le tail whole, then draw the skin over thf; back and slip out the fore legs. Cut the skin from the neck and head, skin the cars and leave them on. Clean the vent, cut the sinews under the legs, bring them forward, run a skewer through one Itind leg, through the body and the other hind leg. Do the same with the fore legs, lay the head rather back, put a skewer in tht; mouth, through the b.nck of the head, and between the shoulders. Rinse the inside, wipe it dry. rub it with a little pepper and salt, and fill it with the proper stuffing. Sew up the body and pass a string over ittc secure the legs on the skewers. To Roast Hare. Time, one hour and a quarter to one hour and a half or two hours. 583. A fine hare ; some well-seasoned veal stuffing ; milk ; butter, and brown gravy. After the hare is skinned and prepared, wipe it dry with a clean cloth, fill the belly with well-seasoned veal stuffing, and sew it up. Draw the fore and hind legs close to the bodv, and pass a long skewer through each, 'i'ie a string round the body, from one skewer to the other, and secure it above the back. Fix the head between the shoul- ders with another skewer, and be careful to leave the ears on. Place it at some distance from the fire when first it is put down, and baste it well with milk and water for a short time, and afterwards with butter. Just be- fore it is done, dredge over it a little flour, and baste it well with butter to make a fine froth. When done, take it up on a hot dish, remove the skewers, and pour a little good gravy into the dish. Serve gravy in a tureen. Time, four hours, 584. A hare ; a small onioa ; a lemon ; HI; 1 ' n .1, il '/• m .'■ii t* tf yiiSiiimtimumummmm !:■ I :! ( 144 Hashed Tlarc^Trussed Rahhits-'Roast Rahhlt' two classes of port wine ; a tablcspoonriilof finisliroom ktfcluip ; one pound and a li.ilf of Rravy hi f; five cloves; pepper; salt, and a little Cayenne ; butter and (lour. Skin the liare, and cut it in pieces, but do not was'i it ; dredge it with flour, and fry it a nice brown in butter, sc.isoninq; it with a little pepper, salt, and Cayenne. M.ike about a pint and a half of jjravy from the beef. Put the pieces of hare into a jar, add the onion stuck with four or five cloves, the lemon peeled and cut, and pour in the pravy. Cover the jar closely to keep in the steam, put it into a deep stewpan of cold water, and let it bod four hours, but if a young bare three hours will be sufficient. \\'hcii | done, take it out of the jar, and .sli.nke it over the fire for a few minutes, addinj^ a tablespoonful of mushroom ketchup, two glasses of port wine, and a piece of butter rolled in flour with some fried forcemeat balls. Serve with red currant jelly. . Hashed Hare. Time, rather more than an hour. 585. Cold roast hare ; three dessertspoon- fuls of mushroom ketchup ; four ilessert- spoonfuls of jiort wine ; a bunch of savoury herbs ; a little pepper, salt, and mace ; but- ter and flour. T-ike the remains of a cold roast hare, and cut the best parts into slices. Put the trimmings, head, and bones into a stewpan to make the gravy, pour in a pint of water, add the herbs and spice, with pepper and salt to your taste. Stew it gently for an hour, and then strain it through a sieve. Add a piece of butter rolled in flour, the ketchup, and wine, with a few forcemeat balls, or any stuffing left from the previous day. Put in the slices of hare and set it over the fire until very hot. Serve it up with toasted sippets and currant jelly. To Boast a Leveret. Time, three-quarters of an hour. 586. Leveret; half a pound of butter. Clean and truss a leveret in the same manner as a hare, but roast it plain without any stuffing. Place it before a clear bright fire for about three quarters of an hour, and baste it often with the butter. About ten minutes before serving, dredge it lightly with flour to froth it nicely. Serve with gravy poured round it, and red currant jelly with it. 587. ntbbit To Truss Roast Rabbits. Empty, skin, wash, and soak the stuff It with veal forcemeat ; skewer back the head bctwc«'n the shoulders , cut off the fore joints of the le';s and ^h juldcrs, draw them close to the body, ..ud pass a skewer through them, Roast Tiabbit. Time, thrr^-quartcrs of an hour. 588. On'- large rabbit; pepper; salt; nutmeg; half a pound of butter; four dessertspoonfuls of cream ; one tablespoon- ful of flour; yoll.s of two eggs; brown gravy ; the prel of half a lemon grated. Procure a fine large rabbit, and truss it in the same manner as a hare ; fill the paunch with veal stuffing, and roast it before a bright clear fire for three-quarters of an hour, if a l.iigo one, basting it well with but- ter, 13efore serving, mi.\ a spoonful of flour with four of cream to thicken it ; stir in the yolks of two wcll-bcaten eggs, and season with a little grated nutmeg, pepper, and salt; baste the rabbit thickly with this, to form a light coaling over it. When dry, baste it with butter to froth it up, and when done place it carefully in a dish, and pour round it some brown gravy, boiled up with the liver minced, and a little grated nutmeg. Serve with gravy in a tureen, and red jelly. A rabbit can be baked instead of roasted, and will require the same time in a good oven. Or- Time, three-quarters of an hour for a large one. 5S9. One rabbit ; sausage meat ; veal stuffing ; butter and flour. Before trussing the rabbit, line the inside with sausage meat and veal stuffing, with the liver minced and added to it. Wrap the rabbit in buttered paper to pievent its burn- ing, and roast it at a nice bright fire, baste it very frequently, and ten minutes before it is done, remove the paper and dredge over it a little flour to froth it up. When done, take out the skewers, put it on a hot dish, and serve with a brown gravy, and red currant jelly in a glass dish. A small rabbit will only require about half an hour or thirty-six minutes at a brisk good fire. ^ Ragout of Rabbit. Time, thirty-five minutes. S90. One rabbit ; a quarter of a pound of bacon ; one Spanish onion, or two common ones ; half a lemon ; a piece of butter the size of an egg ; one tablespoonful of flour ; and seasoning to taste. Cut the onions into slices, dredge them Rabbits, Woodcods, Snipes, and W /tea fears. M5 loiilders , cut id .'■I'jiilders, , '..lid pass a n liour. ^ppcr; snlt; juiter ; four tablcspoon- e:ps ; brown I grated, nd truss it in 1 the paunch it before a trters of an tcW witli but- )nful of flour ; stir in the and season )er, and salt; s, to form a :lry, baste it wlien done pour round ip with the ed nutmeg, id red jelly. of roasted, ; in a good r for a large meat ; veal le the inside tufiincf, with Wrap the 2nt its burn- t fire, baste tes before it iredge over Vhen done, a hot dish, ■y, and red e about half I brisk good es. ■ a pound of ,vo common f butter the Cul of flour ; redge them well with flour, and put them into a stcwpan with apiece of butler the size of an egg; slir it over tlie fire until the onions are nicely bro'.vncd. and then stir in a few spoonfuls of water, making it the consistency of melted hutter. Cut the r.ibbit into joints, and the bacon into very tliin .slices, se.ison it with pepper and sa t (o taste, put thtin into the itevvpan and add half a lemon sliced thin. Set it over the fire, and let it simmer slowly for about thirty-five minutes, or until the moat is sufficiently tender ; then pour in the glass of wine, shake it up, and serve hot. To Truss Boiled Rabhi's. (^Qi. After well cleaning and skinning a rabbit, wash it in cold water, and then put it into warm water for about twen y minutes to soak out the blood. Draw the iiead round to the side, and secure it with a tliin skewer run through that and the body. To Blanch Rabbits, Fowls, &c. 592. To blanch or whiten a rabbit or fowl it must be placed on the fire in a small tiuantity of water, and let boil. As soon as it boils it must be taken out and plunged into cold water for a few minutes. Boiled Rabbit. Time, a very small rabbit, half an hour ; me- dium size, three-quarters of an hour ; a large rabbit, one hour. 593. A rabbit ; six onions ; liver sauce, or parsley and butter. Wiien the rabbit is trussed for boiling, put it into a stewpan, and cover it with hot water, and let it boil very gently until tender. When done, place it on a dish, and smother it with onions, or with parsley and butter, or liver sauce, should the flavour of onion not be liked. If liver sauce is to be served, the liver must be boiled for ten minutes, minced very fine, and added to the butter sauce. An old rabbit will require quite an hour to boil it thoroughly. To Fricassee Rabbits White. Time, three-quarters of an hour. 594. Two young rabbits ; one pint of veal broth', or water ; a bunch of sweet herbs one onion ; three shallots ; half a blade of mace; half a pint of fresh mushrooms; peel of half a lemon ; a piece of butter rolled in flour ; yolks of two eggs ; half a pint of cream ; juice of half a lemon, and a little grated nutmeg. Take two young rabbits, and cut them in small pieces," but do not use the head or neck, and put them into warm water to soak for an hour. Take them out, drain them dry, and then ptit them into a stewpan with a pint .1 veal broth or waiter, a buncli of sweet herb;, an omon. half a blade of m.in? beaten fine, three sh Upls chopped up, half a pint of mushronms,' the peel of halt a leuum, and a little salt. Cover the pan close, and simmer them for half an hour; then take out the herbs, onion, and lemon peel, and stir in a piece '^f butter rolled in flour ; boil it up. ard skuii it well. Add a liaison of the yolks of two beaten eggs mixed with the cream, grate in a little nut- meg, and shake the stewpan over the fire one way till the s.auc ■ is thick and smooth. Sfpieeze in ttw^ juice of half a lemon, shake it round, and servo it up. Carnish with sliced lemon. To Fricasse(5 Rabbits Brown. Time, three liuarters of an hour. 595. Two young rabbits ; pepper ; salt ; flour^ and butter; a pint of gravy; a bunch of sweet herbs; half a pint of fresh mush- room-;; n few truffles if you liave them; three shaUots; u spoonful of ketchup; a lemon. Take two young rabbits, cut them in small pieces, slit the lie.ad in two, season them with pepper .lud salt, dredge them with flour, and fry them a nice brown in fresh butter. I'our out the fat from the stewpan, and put in a pint of giavy, a bunch of sweet herbs, half a pint of fresh mushrooius, a few truf- fles if you have them, and three shallots chopped fine, season > 1 with pepper and salt, cover them close, ami let them stew for l>alf an hour. Then skim the gravy clean, add a spoonful of ketchup, and the juice ot half a lemon. Take out the berbs, and stir in a piece of butter rolled in flour, boil it up till thick and smooth, skim '^If the fat, and I serve them garnislied w'ith lemon. To Truss Woodcocks, Snipes, and Wheatcars. 596. Pluck and wipe them very clean out- side ; truss them with the legs close to the bo'ly, and ihe feet ^ i-ssing upon the thighs ; skui the head and neck, and bring the beak round under the wing. Woodcocks and Snipes. Time, twenty to twenty-five minutes. 597. Some woodcocks or snipes ; butter ; bread toasted ; two slices of bacon. After the birds are picked .and ti ussed, put a thin layer of bacon over itiem, and tie it on, run a bird spit through them, and tie it on to a common one. Toast and butter a slice of bread, and put it under them for zo -"i I t 'M \m pJM 146 To Dress Whcatcai's, Wild Diich, and Peahen. \ [t. tlie trail todrop c?- Pasti; lliem continuall\ with Ijutter, Bm ,oast them, if large, for twenty-five minutes, if mall, five minutes less. Froth them up, take up the toast, cut it in quarters, put it in the dish, and pour some gravy and butter over it. Take up the woodcocks and put them on it, with the bills outwards. Serve witli plain butter sauce in a tureen. Snipes arr dre^<:ed the same as woodcocks, only roast the i.iige ones twenty minutes, bmall ones a quarter of an hour. Wheatears. Time, about a quarter of an hour. 598. A slice of toasted bread ; one lemon j half a pint of ^ood brown gravy. Do not draw them. Spit them on a smjill bird spit, (lour them, and baste thorn well with butter. Have ready a slice of toasted bread (cut the crusts oft), lay it in a dish, and set it on the dripping pan, under the birds, while cooking. When done, take them up, lay them on the toast, pour some good brown gravy round them, and garnish with blices of lemon. To Truss Wild Duck. 599. Pick the bird very clean, and twist each leg at the knuckle ; rest the claws on each side of the breast, and secure tiifui by passing a skewer throu<;h the thighs and pinions of the wings. To Roaat Wild Ducks. Time, twenty-five to thirty.five minutes. 600. Wild ducks; butter; flour, Cay- enne pepper ; one lemon ; one glass of port wine. When the ducks arc trussed, spit them, and put them down to roast before a brisk fire, keeping the spit in rapid motion. Baste them plentifully with butter, dredge them lightly with flour, and send them up nicely irothed and browned, with a good gravy in the dish. Before carving it the breast should have a few incisions made across it with a knife, and a piece of fresh butter put on it ; then cut a lemon across, on one half put a little salt, on the other a very small quantity of Cayenne pepper ; put the lemon together and squeeze the juice over the ducks, then add a gl;\ss of warmed port wine, and your ducks will be ready to carve, Sasuc-d Wild Ducks. Time, a quarter of an hour. 601. The remains of cold wild duck? ; two glasses of port wine ; one tablespoon- ful of mushroom ketchup; one of Harvey sauce ; a little flour ; pepper, salt, and Cayenne to taste ; a little weak stock, or water. Divide any remain.-? of cold roast wild duck into pieces, and dredge them well with flour, put them info a stewpan with a tablespoonfiil of mushroom ketchup, and the .same of Harvey sauce ; add two glasses of port wine, and a very little water or weak stock. Season to your taste with pepper, salt, and Cayenne; and let it sinuner for about a quarter of an hour, tak .j care it ut them down to a cliir quick fire for h.Uf an hour or longer (if hked thorouj^hly done); and keep them const, inily Ii.lsk d \wth butter the whole time thev are roastini;. 'I'oast a slice of bre.ul and well butter it, nunce and pi und tbr ;. ■ of the grouse (after boiling it i'l i.atiT f r • x few minutes) with i piece of wtier and 1 little jiepper and salt, until it is lik a paste md spie.id it over the buttereil ; Ki . ; then ike the grouse from the fire, put th ■■' m t' . toasted bread, and serve with bn sauce and gravy in separate tureens. Golden ^lovers. Time, ten minutes to a ([uarter of an hour. 609. Plovers ; butter ; salt ; slice of brc.id toasted. Truss them like woodcocks, put them on .1 bird spit, iw them on another, .nul put ihcm before a clear fre to roast; p!ii<'- a round of toast under them, sprinkU- a little s.ilt over them, and baste tliein well with butter. When done, cut the to.ast into four pieces, put it into a hot dish with a little gr.avy and butter ovei it, place the birds uii the toast, and serve them up luif. Grey plovers must be drawn, and cither roasted, or stewetl with gravy, herbs, &c. To Truss a Quail. 610. A quail must b ■ s .ckcd.sin.tred, and A Scotch Receipt for Dressing Grouse. Time, thirty to thirty-five minutes. 608. Grouse ; some butter ; a thick slice of toasted bread. Let the grouse hang for some time. Do I drawn; then cutoff the wings at the first i pinion, leaving the feet, and pass a skewer ' throuijh the pinions and the wings. To Boast a Quail. Time, about twenty minutes. 6ri. Quails ; a little gravy ; vine leaves ; and bacon. Pick, draw, and truss the birds. Cover the breasts with vine leaves, and a slice of fat bacon, secured with a skewer, whicii can be tied to the s|)it. Roast them for twelve or fifteen minutes beiore a very brisk fire ; serve them up hot with a little good gravy poured round them. Or— Time, twenty minnt. 3. 612. Draw and truss them like phc.as.ints, run a long skewer through them, and fasten it on a common spit, roast them before a r-,,;,.); fire !or a quarter of an hour or twenty 1 minutes, and baste them frequently with butter. When done, serve them on a hot , dish j,'arnishcd with watercresses, and somd ■ gravy poured under the birds. 10—3 H m '■ 1)1 k f : B \ t < ■H ^ tf m I4S To Dress niad'cock, Landrail, Larh, &c. To Truss Blackcock. 613. Pluck and draw tlicm, wipe tliom inside and out, cut off tlic licads and tius'- them tin; same as a roast fowl, scalding and pickin.y; flu- feet, and cutting off the toes. Blackcock may also be trussed with lli(> head on. if prererred, in which case it must be passed under the wing. To Roast Blackocck. Time, fifty minutes. 614. One blackcock ; butter ; three slices of bacon ; three vine leaves. Hang the birds for three or four days, and when thorouglily plucked and wiped, truss Ihom neatly, and cover tlic breast with two or three very lliin slices of bacon, over which place three vine leaves. Roast them at a . basting them frecjuently wjili butter. When done, serve them on ii slice of butiered toast and bread sauce and gravy, in separate tureens. 'Ihese birds may be plainly roasted with- out the addition of the bacon and leaves ; well basting and frothing them up. To Truss Landrail. 615. Draw the birds, wipe them clean with a wet cloth, and truss them with their head-, under their wings, and the thighs close to their sides, and run a small skewer through the body that the legs may be per- fccdy straight. To Roast Landrail. Time, fifteen to twenty minutes, 616. Five landrails ; a quarter of a pound of butter ; fried brc.d-crumbs ; and a little good gravy. After the birds arc plucked and trussed, place them before a brisk fire, and baste them constantly with butter. They will take about a quarter of an hour or twenty mi- nutes to roast, and when done, place them on a layer of fried bread-crumbs on a very hot dish. Serve with a tureen f bread sauce, and one of good gravy. To Roast Larks. Time, a quarter of an hour. 617. Two dozen larks; pepper; salt; nutmeg, and a sprig of parsley; egg ; bre;; eniiubs ; and melted butter. I'ick and clean the birds, and cut off the ■ leads and legs, pick out the gizzards, and put a seasoning inside them ol pejiper, salt nutmeg, and a tr;^ lutlc chopped parslev" brii:,!! them over wiiii liic yolks ot so / e ^-ell-beaten eggs, dip them into biead- crunibi, covering them very thickly, run a small bird spit through them, and fasten it on a larger one, and put them to roart be- fore a bright fire, basting them const.intlv Hith butter, or they will burn. When done, iriange them in a circle round a dish, and till the centre witii a pile of crumbs of bread fried crisp, and brown in a little butter' Serve them with melted butter, with the juice of half a lemon squeezed into it. To Roast Larks the Dunstable Way. Time, twenty-five minutes. 6i3. Two dozen larks; some bread- crumbs ; some butter. Put two dozen larks on a bird spit, tie tliem on a common spit, and put tlienj down to a moderate fire ; rub the crumb of a stale loaf through a colander, baste the larks with butter, and sprinkle them with i)iead-crumbs. Baste tlu m often, strew lead-cruinbs on them repeatedlv, and let lliem he a nice brown ; in the ineantime, take a good quantity of bread-crumbs, put some butijr in a pan, and fry the crumbs crisp and brown. Place the larks in a dish, arranged in a circle, with the fried crumbs in the centre, nearly as high as the larks, or even higher. Serve them with plain butter in a tureen, or add the juice of .1 lemon and I a pir.ch of Cayenne. I ! The Guinea Fowl. When the guinea fowl is roasted plain, it 13 trussed like a turkey ; when it is larded it is trussed like a pheasant. Roast Guinea Fowl -Larded. Time, one; hour and a quarter, 619. A guinea fowl ; some lardoons : six ounces of butter. V. i\m the guinea fowl is proper'v pre- pared, lard the breast with shreds of bacon, and truss it the same as a pheasant. Put II down to a clear brisk fire to roast. I'eep- ing it liu'll basted : and about ten miiuites belore it is done dredge it with tlour to makf It froth nicely. Serve it with a liitle ijravv poured round it, send up some also'^in [i tureen, and the same of bread sauce If the guinea fowl is not larded, but plainly roasted, truss it like a turkey. It will then require one hour to ro.ist. A guinea fowl mav be roasted plain as a pi- asant. It will then lake one hour to r&.>st at a good fire. Baste it well with butter. To Roast Ruffs and Reeves. Time, twenty-six minutes to half an lour. 620, Some slices of toasted broad ; some ■KfMAWMH Teal— Widgeons.— Made Dishes, Entries, &•€. 149 jrood gMvy ; juice of lialf a lemon ; some liuttpr, , , ,, . Wlicn the birds nrc plucked, run a tnir. uooden skewer tbroiitjli the thishs and the pinions of the wings, and lie a stiin;; lound them to secure tlie shape. They must not be drnwn. Put them on a lark spit ar.d tie tliem on another spit, with a layer of bacon and vine leaves between them and over the breasts, and roast them for about twenty minutes, or radier more, before a clear fire, bastimj them frequently with butter ; toast a round of bread and put it under the l)uds to receive tlieir droppin.s;s. When done, serve them on tlie toast cut into squares ; a pood gravy poured rouiul tliem, and a •rarnisli of'crumI)S of bread crisped before Tlie tire, or with watercresses if you have them ; with some plain gravy or melted butter, witli the juice of half a lemon squeezed into it, in separate tuieens. TEAL. To Truss Teal. 621. Pick the bird carefully ; twist each leg at the knuckle ; rest the claws on each ! side of liie breast, and secure them by passing a skewer through the thighs anil pinions of tlie wings. To Boast Teal. Time, ten to fifiocn minutes. 622. Teal should not be « atcn till after the first frost, and should be iihunp and fat. Koast them before a bright hot fire, and baste them very frequt-ntly witlt butter. Serve with orange sauce. Garni>h with watercresses. Send up a cut lemon on a plate with them, and a tureeu of bauce or brown gravy. WIDGEONS. To be trussed tlic same as wild duck and teal. To Roast Widgeons. Time, eighteen or twenty minutes. 623. Roast these birds before a good fire ; tlour them and baste them continuously with butter. Send them to table very hot with brown gravy round them, or tlie gravy in a separate tureen. Send up a cut lemon witli Ihein. Manv persons prefer all rjame birds very under-dressed, "just shov : tlie fiie," they say. Our tunc allows for tlunough Uvcising. To Keep Game from Tainting. 624. Clime may often be made fit for eating wlien app.uently spoiled, by nicely cleaning it and washing it with vinei;ar and water. If you have birds which you fear will not keep, pick and empty them ; rinse tliem, and rub them over witli s.ilt outside and in ; have in readiness a kettle of boiling w.ater and plunge them in one by one, liokhng them bv the legs and drawing them up and down, so that the water may pa' s through them, let them remain in it for l.ve or si:; minutes, then hang them in a cfol pi. ice ; when perfectly drained, rub tin m ontsidi; and inside with black pepper, or bettor still, lightly powder them with charccal. The ! niost delicate bird', may be preserved in this ' way. Thoroughly wa>,h them before roast- ! ing or otherwise cooking tliem. i Pieces of charcoal put about meat or birds will preserve them from taint, and ' restore thom when spoilt. Poultry or game drawn and wiped dry, and a kiuib of char- coal put into the body and powdered over the outside of each, will keep them nicely. or they may be kept in an ice safe. Pepper secures them from Hies. ' 'i II ,: \M If-,L MADE DISHES, ENTREES, &c., &c. " In the hands i f an expert cook," says Majendie, "alimentary substances are made almost to change their nature, form, con- sistence, odour, savour, colour, chemical composition, &e. ; everything is so modified that it is often impossible for the most c.\- ciuisite sense of taste to recognise the sub- stance which makes up the basis of certain dishes." , , ,. u This is rspeci.ally true of made dishes. There is a good old story of a French gen- tleman lavi°ig a bet with an epicure triend of his that he would not detect the basis of a niado disli which liis took should prepare. The bet was accepted— and lost ! The basis of the dish being a pair of old white kid gloves. So runs the legend in honour of good cookery which cm make the most intr.ictable substances tender by skill and care. Made dishes require dof/t to be eat- able and nice-looking ; a gre.isy, badly- fl.avoured dish is an insult to those to whom it is offered. It is far better to send up meat or fish in its plainest form rvcU done, . K— than to scrv some of the messes occa- triend sioiiallv pie[)aied by bad cooks - ai wh;c!i the gi.'ivv or sauce has tli<' appearance of a paste, tastes of grease or Hour, and has one ISO Rissoles of Lobster. ^Bcef an Miroton. ■ ( 1 1 ^^1 i ' \v ;l i I ! iMi 625. proclominnting flavour strong enough to be unplcn^nnt. Ilnwcvcr, it is rossil)lo to prcpnrc made dishes nicely. If a lady has only an in- forior cook, she should see to Ihcir prepara- tion herself, as a delicate palate is required, or an experienced one, for judging of fla- vours and seasoning. ■ In the receipts we are about to offer, the iimc must be considered as capable of being slightly modified by the degree of heat of either the- fire or liot stove to which the preparation is subjected. Pepper and salt should be used with caution. Sover advi.sed sprinklijis; them in from the lingers, not throwing them in from the spoon. 'I'he genius of a cook is shown in made dishes ; his taste, in preparing them for the eye as well as for the palate. All made dibhes should be served as hot as possible. Bissoles of Lobster. Time, ten minutes. One lobster ; bread-err.mbs ; two ounces of butter; yolks of tuo eggs; pepper ; salt, and mace ; half a pint of good gravy. Mince \\\^ the meat from a boiled lobster very fine, season if with a little pounded mace, pepper, and salt, add two ounces of melted butter and a sufficient quantity of bread-crumbs to make it into balls, brush them over with the yolk of a well-beaten egg, strew bread-crumbs thickly over them, anti fry in boiling fat a nice brown. Serve them in a dish with some good gravy. Oyster Fritters— American Receipt. Time, five or si.v minutes. 626. One quart of oysters ; half a pint of milk; two eggs; a little flour ; a little (' ■)- ping, or butter. Open a quart of oysters, strain the liquor into a basin, and add to it half a pint of nulk, and two well-beaten eggs; stir in by degrees flour enough to make a smooth but rather thin batter ; when perfectly free from lumps put the oysters into it. Have some beef drippini' or butter made hot in a very dean frying-pan, and season with a little sriii, and when it is boiling drop in the batter with a large spoon, pu'ting one or more oysters in each spoonful. "llold the pan over a gentle fire until one side of the batter is a delicate brown, turn each fritter sep.a- rately, and when both sides are done place them on a liot ilish, and serve. ill Kromeskies aux Huitre.q-An Entree. Timo, to fry, si.v to eight minutes. f)2T, Tiiicc or four dozen oysters ; an equal quantity of chicken or other \vhit« meat ; three chopped mushrooms : two spoonfuls of cream ; three eggs ; a teacup- ful of light flying batter ; a few slices of fat bacon ; a bunch of parsley to fry for gar- nishing. Take three or four dozen oysters and blanch them, and after you have taken off the beards and hard parts, cut the remain- ing parts into small pieces. Chop the same quantity of chicken or white meat with two or three mushrooms. Make some sauce with the liquor the oysters were blanched in and reduce it till it is very thick, adding a little cream— in fact, make a sauce as you would for croquettes— add to it the oysters, white meat, and mushrooms ; add three yolks of eggs, stir it over the fire, and when u is done, spread the rai.vture on a dish to be put away till it is cold. When it is cold, roll it into pieces rather smaller than corks, e.-ich piece must then be rolled neatly in slices of fat bacon cut .as thin as writing- jiaper. A few minutes before serving, you must dip the Kromeskies in a nice light frying batter, and fry them in fresh lard. Serve tl.em immediately, garnished witli fried parsley. Beef an Miroton, Time, five minutes. 628. Some slices of cold roast beef; a quarter of a pound of butter ; one or two onions ; half a pint of beef broth : pepper and salt. Cut some thin slices of cold beef and one large onion or two small ones into slices and fry them a nice brown in a quarter of a pound of butter, turn the pan round frc- (lueiitly to prevent the meat from burning '1 hen boil up half a jiint of beef broth, seasoned with a little pepper and salt, put It over the meat, and serve it as hot as pos- sible. This is a good and economical dish. Croquettes of Beef- An Entree. Time, five minutes. 629. One pound and a half of lean cooked beef; one onion ; one ounce of butter- a little flour; one teaspoonful of browning- half a pint of water ; four eggs ; nenner • salt ; and bread-crumbs. " ^^^ ' Mince rather fine a pound and a half of lean beef, chop up an onion, and fry it in n stewpan with about .an ounce of butter until it IS quite brown ; then pour in half a pint of water or broth, a very little flour, and a te.aspoonful of brown i nir ; let it hoi! fn.r a lew mmutes ; season the' minced beef with pepper and salt, and add it to the navy • then 5tu- to it quickly the yollia of two well- i H Sicwcd Ox-iails^Haricot Mutton. 151 hMten c-^RS, and pour it upon a dish to coo , When cold/ make the mince into balls roU In in bread-crumbs, then in the yolk of \' ' e^. and then in bread-crumbs aRam, "Son- care that they look smooth and a nice il.ape. Fry them a pale colour m bo.l- ' fat. take them carefully out. and lav on to drain. Serve them m a pyramid piS on a napkin. Garnish NVith fned parsley. Fricasseo of Cold Roast Beef. Time, twenty minutes to simmer. 6^0 Some slices of cold beef; one onion ; -i bunch of parsley ; three-quarters of a pmt Jf broth ; yolks of four eggs ; one spoonfu of vinegai-; three dessertspoonfuls of port wine ; a little pepper and salt. Cut the beef into very thin slices, season >t uith a little pepper and salt, shred a bunch of parsley very small, cut an onion mto pieces, and put all together into a stcwpan vvHh a piece of butter and three-quarters of ^ Vint of good broth. Lot it all simmer .lowly ; then stir in the yolks of two well- 1 beaten eggs, a teasiioonful of vinegar, or the , iuice of half a lemon, and a wineglass of | ,ort wine : stir it briskly over the h re and ; urn the fricassee into a hot dish, if t ic flavour of shallot is liked, the dish can be ^ previously rubbed with it. Ox-tails Stewed. Time, two hours and three-quarters. 6qi Two ox-tails ; a bunch of savoury herbs ; pepper ; salt : four cloves ; liah a blade of mace ; juice of half a lemon ; two dc<;sertspoonfulb of ketchup ; one onion. Divide two ox-tails at the joints, put them into a stewpan. and cover them with cold water. When it boils take off the scum and add a bunch of savoury herbs a small , onion cut into slices, four cloves, half abladU of mace, and a little pepper and salt. Ixt 1 tlic tails simmer very slowly lor about two , hours and a half, or unta tliey are (lu.te ; tender, keeping the stewpan closely covered. When done, take them out, thicken the rravy with a lump of butter and a htlle "Hour, and let it just boil once more ; thca strain the gravy, .add the ketchup and the iuice of half a lemon straiiunl. init in the tails, boil them up. and serve garnished with sippets of toasted bread. two turnips; one dessprtspoonful cf flour; salt to taste. , . ., Divide two ox-tails into pieces about three or four inches long, and fry themjwith one onion cut into slices) in a httle butter. Boil a dozen and a half of button onions \\\ about a quart of water until tender ; put the ox-tails into a stewpan, and po.ir over them the onion hquor ,w h sufficient water to ' cover them ; put in a carrot cut in slices, and let all simmer for twenty mintttes ; then idd two turnips cut into slices, and stew it until the tails are very tender, skimming ott ♦he fat occa«ionallv. Cover the meat closely over to keep it hot ; melt some butter with a little flour, pour ;ho gravy gradwally to it. and stir it over the fire until it boils ; then strain it through a hair sieve, and make it very hot. Lay the tails round a dish, anU place the carrot and turnip in the centre ; pour the gravv over the whole, and garnish with the button onions warmed in hot water. Cucn de Boeuf Time, three hours at least. (^r\. The upper half of two ox-tails. Cut th'^ tails in pieces about three inches Ion"- stew them for a long time till they are -r/Tlender. Stand them up, when done, on a dish and pour tiie brown gravy over them. iMum the gr.avy well. Haricot of Ox-tails. Time, two hours and a h.alf. 6-52 Two ox-tails; one quait of water; three ounces of butter; eighteen button onions ; one large onion ; one large carrot ; Haricot Mutton. Time, two hours and three-quarters to three hours. 6^4 Three pounds of the neck of mutton ; three 'turnips , three carrots; two onions; a dessertspoonlul of walnut ketchup; a little pepiier and salt. , r ^ ^ . 1 'i'ake about three pounrls of the best end of a neck of nuitto ., cut off some of the tat, and divide the chops. Fry them lightly in a little butter, but do not quite cook them ; cut the onions into slices, and the carrots i and turnips into uiy shapes you please ; fry i them a few minutes in the same butter in i which the chops were done, but not sufh- I ciently to change their colour. Tut the 1 nuition into a stewpan. lay the vegetables on ! it, and just cover the whole with liot water; I allow it just to boil, and then draw it to the ' side of the fire to simmer until the chops are tender ; season it with pepper and salt and two dessertspoonfuls of walnut ketchup ; set it to cool, and then take off all the lat very carefully ; put it again on the lue to get hot, and serve it. ' 1 'pi k I Rechauffe of Salt "^eef. 633. A bottle of piccalilli ; slices of cold hi 152 S/icc/s Tonoucs Sicwed^House-Lamb Steaks, &c. beef; a little flour ; a giU of water ; pota- toes : n little cream or butter. Cut large and thin slices ofcold silversido of beef. Pour out on a c'ish some of the sauce or vinegar of >hc piccalilli; droii a little vinegar into it to make it thinner. Dip each slice of beef into it ; flour them ; lay them on a dish. Pour the water over them ; warm them in an oven, or before (he fire. Mash some potatoes with a little cream, 01 butter. Lay the puree on a dish ; place the slices when hot on it, and serve. Sheep's Tongues Stewecl. 636. Sheep's tongues ; some good gravy • a httle parsley; shallot; mushrooms'; pep- per ; salt, and a piece of butter. Put the tongues into cold water and let f hem boil until sufficiently tender to remove the skm easily, then split them and lav them in a stewpan with enoug): i^ood gravy to cover them ; chop a lit'.ie parslcv, mush- rooms, and shallot finely, work a' lump of butter with It, season with pepper and salt to your taste, add it to the gravy with the tongues, and stew them until tender, then lay them in a dish, strain the gravy, pour it very hot over the tongues, and serve. Houso-Lamb Steaks-Brown. Time, altogether half an hour. 637. Some stcdks from a loin of lamb ■ pepper, salt, and nutmeg ; peel of half n lemon ; a sprig of parsley ; one ef:^ ■ a large cupful of rich gravy ; three ounce^ of butter ; one ( .aspoonful of flour ; two des- sertspoonfuls -f port wine ; twelve ovsters Cut some nice steaks from a loin of house- Jamb ; dip them into the yolk of a well- beaten egg, and then season them with a sprig of parsley chopped very fine, the peel of half a lemon grated, and a little pepper salt and nutmeg. Fry the stakes a nice light brovyn .n some butter, then thicken a i^u-ge cupful of rich gravy with about an ounce of butter rolled in flour, add two dessertspoonfuls of port wine, and a dozen o)sters bearded and washed clean ; let the gravy boil and then put in the steaks. When tliey are thoroughly hot, serve them with loreemcat balls or plain. lambs' Sweetbreads -An Entree. Time, tliirty-five minutes. 638. Some lambs" sweetbreads; rather more than half a pint of good gravy ; bread- crumbs ; ^^g ; one glass of slfei 1/ cnoi."Ti""^"'^ '^'^^'' ""^ sweetbreads and soak them 111 water lor nearlv an hour, then throw them into a basin o? boiling vatc which will blanch them and make them firm. Put them into a stewpan with some water and let them stew slowly for fifteen minutes, then dry them well on a clean cloth Cover them with the yolk of an egg or two Iiassthem through bread-crumbs, and brown them in the oven. When done, put them on a hot dish and pour over them rather more than half a pint of good gravy boiled un with a glass of sherry. * Sheep's Kidneys a la Tartare. Time, six to eight minutes. 639. Five or si.\ kidneys ; pepper and salt • bread-crumbs and butter. Cut each kidney through without dividing It, take oft' the skins, and season highly with pepper and salt; dip each kidney into melted butter, and strew bread-crumbs over tlit-m ; pass a small skewer through the white part to keep them flat, and bioil thein over a clear fire. Serve them with the hollow part u|)perino5t, filling each hollow with sauce tartare. Kidneys a la Brochette. Time, si.x to eight minutes. 6.J0. Four kidneys ; one ounce of butter • one tablcspoonful of choivped parsley and onion; a teaspoonful of lemon juice; pepper and salt. *^ Cut the kidneys nearly in halves, put them on a gridiron (well-greased) to grill. When they are quite done, have reaiiy a piece of butter mixed with the chopped parsley and onion, and a /title lemon juice ; pepper and salt. Put this in the kidneys at the moment you send them to table. Toad in a Hole. Time, one hour and a quarter. 641. A chicken ; some veal stuffing; three eggs ; one pint of milk ; some flour. Draw, bone, and truss a chicken, fill it witii .T. veal stuffing. Make a batter with a IMiit of milk, three eggs, and sufficient flour to make it thick ; pour it into a deep but- tered dish. Place the fowl in the centre of the batter, and bake it in the oven. Serve in the same dish. Or- Time, one hour and a half. 642. Two pounds of rumpsteak ; pepper and salt ; three eggs ; one pint of milk : a httle salt, and five or sLx dessertspoonfuls of flour. — ... — ^.i„ ,..,.., ,r!uuci;ticiy-iizcu pieces, season them well with pepper and salt, and put them m a pie dish. Mix the flour to a smooth paste with a little milk, and the re- ^ irpi*' k ;»«^ — Beef, Sivcc thread. Potato and Veal Rissoles. 153 irnindcr very slowly with the crrs well beaten, and a very little salt. Stir the batter well together until thoronshly mixed, and pour it over the steak ; bake it in a quick oven, and serve it. Or-Of Cold Meat. Time, one hour and a quarter. 643. Some slices of cold roast mutton ; three or four shecji's kidneys ; one pint of milk ; a large cujiful of flour ; two eggs. 'Jut bume nice slices of cold roast mutton, season them well with pepper and salt, and divide the kidneys into lour. Mix with Che iniiksiiflicient flour to make a smooth batter, nilding to it two well-beaten eggs. Butter a pie iiish, pour in a little of the batter, then lay in the slices of meat and kidney ; pour over them the remainder of the batter, and place the dish in the oven to bake, for an liour ajod a quarter. When done, serve it (iuickly, in the dish in which it was baked. Beef Rissoles. Time, ten mmutes. 644. Some slices of cold roast beef; rather more than half their weight in grated bread ; a buncli of savoury herbs ; two or tliree eggs ; riud of a lemon grated ; half a pint of good brown gravy. Take some slices of rather lean cold roast beef, and mince it very fine ; season it highly with pepper and salt ; and add a few savoury herbs cliupped fine, and the peel of half a lemon, with rather more than half the weight of the beef in bread-crumbs. Mix all well together, and bind it with two eggs well beaten into a veiy thick paste. Form it into bails, egg and bread-crumb them, fry them a nice brown, and serve them with good brown gravy poured round them. More frequently they are sent up dry, on a cloth garnished with fried parsley. Rissoles of Sweetbread— An Entree. Time, to fry for use, six minutes. 645. Two sweetbreads; half a pound of veal ; half a pound of ham ; one shallot ; a quarter of a head of celery ; one spoonful of mushroom ketchup ; one ounce of butter ; one pint and a half of broth ; one pint of cream ; flour and butter ; pepper and sait ; bread-crumbs ; three eggs. boil two sweetbreads for about an hour, and then set them in a cool place; when cold, mince them very fine with .a Large knife. Put into a slewjian hah a pouiid of vea!, and the same of ham, a large piece oi celery, a minced shallot, a sjioonfui of ketchup, a piece of butler, and half a blade ot mace ; dredge in a little flour, and shake the pan over the fire for six or seven minutes. Then pour in the broth and cream, thicken it with a piece of butter rolled in flour, and stir in over a clear fire until it boils, then strain it through a hair sieve, and take just sufficient gravy to moisten the sweetbreads. Season the mince with pepper and salt ; and let it boil tip for five minutes, then turn it on a dish, and, when thorotighly cold, make it into small balls. Cover them with bread- crumbs, roll tiiem in the yolks and whites of the eggs well beaten, then roll them again in bread-cnimbs, and put llu-m into a cool larder. When required, fry them in boiling fat. and serve them with fried parsley on a folded napkin. Veal and Potato Rissoles- Time to brown, six to eight minutes. 646. A few mashed potatoes ; some cold roast veal ; hard-boiled eggs. Chop ' fry fine about a pound, or as much as von rei|uire, of cold roast veal, and mix it with three-quarters of a pound of mashed- potatoes, and one or two hard-boiled eggs minced fine. Mix altogether with the yolk and white of an egg beaten separately— the white to a stiff froth ; make it into balls, roll them in the yolk of an egg. and brown them in a Dutch oven before the fire. Rissoles of Veal— An Entree. Time, to fry, about six minutes. 647. One pound of veal ; ten pounds of crumb of bread ; a quarter of " pound of suet; half a pint of milk; h.alf a p.n^ -jfgood gravy ; two eggs ; pepper ; salt, anu y. unded mace. Scrape as fine as possible the veal and suet, and mix it with two pounds of crumb of bread— i)reviously soaked in h.alf a pint of milk for n'\Tiiy a quarter of an hour ; press the milk i;om the bread before mixing the latter with the other iiif; vHents ; season with pepper, salt, and a liti . njunded m.ace. Beat up the yolk of one or two eggs, to moisten the rissoles, roll them into balls ; cover them thickly over with bread-crumbs, and fry them a nice brown. When done, serve them with a good gravy poured over them. Minced Veal. Time, one hour and a quarter altogether. 648. The remains of cold fillet, or loin of veal ; a pint and a quarter of water ; i.oif .5 fep.s.poon u! o! minced lemon peel ; a j teaspoonful of lemon juice ; a little mace if ■ the flavour is liked ; white pepper and salt , to taste ; three tablespoonfuls of milk ; a I r i 154 Calfs Heart Roasted. — Collops. $:: bunch of herbs ; a small onion ; one ounce of butter rolled in floin-. Put the bones oi tlie cold veal, or airy other bones you inny have, into a stowpan wiih Uie shin and tiimminijs of the meat. Dredye in a little flour, pour in more than a pint of water, (he onion sliced, tlie lemon peel, the hcrbi and seasoning. Simmer these ingredienv: iui more than an hour; then strain tic* giavy, thicken it with the butter rolled in l-ij'-r, boil it again, and i>kim it well. While the (^r:) v !S ir.akiiiw. mince tli'5 veal finely, but do not ciiof. u x-pfo'- ;>!(.■. Wlicn tile gravy is ready, put U in i. v[ v.'aviii if i gradually ; add tho icmon juice, th.;n ; li i in tlie milk, or a litflc cream if vou jau! afford it. | Do not let it t^m'/e bo,l, but as if '"' en ;he I point o.' doing ;,a, take it -Mi' f!ic fire' j Cut some thin slices of bread, toast thorn, ! Jind cut them into sippets ; garnish t'lf disl'i ' fh-' whole way round tlie Oilge with them. Pii'; the miiioe in tiic centre of ti^t; disli] garniih with liny rolls of .'ried bacon, and quartei -'ices of i;>mon. Place ..Sice nicely poachcu eggs on the top, and ;.ou will have a very pretty as well as a ni.:c' diih fo-- the table. Calfv Heart Roasted. Time, from hall an hour to an hour, depending on the size. 649. Pu': the heart to disgorge in luke- warm water tor an hour nearlv ; then wipe It dry, stuff it witii a nice and highly sea- soned veal stuffing or furcenieat. Cover 'it with buttered paper, and set it down to roast at a good iir(!. Serve it with good gravy, or any sharp sauce. Send it up as hot as possible to table. looK white. Then pour in the broth, ?;• grav) (made from any bon?s or triir,nii'.v.s of veal), and four tai)lespo( ' fuls of c;cam hot it simmer fcr ten or tweUe minute- anci then boil up. Placf your colJ r»s in a ' ^'• add a Awoysteii. n-,;] the ju'ii-c of half a knior. to Uie gravy ihicken it with the yolks 0^ iwo beaten eg>js, pour it over ir ' Scotch Collops-\vliite. Time, eighteen minutes. 650. One pound nnd a half of veal ■ half a pint of veal broth ; a dessertspoonful c f cream ; two eggs ; a few ovsters ; salt nutmeg, and mace ; the juice of half i lemon ; two ounces of butter ; a few force- meat balks. Cut about a pound and a linlf from the leg of veal into collops aL..,it the size of a crown piece, or rather thicker ; season them with a httle salt, nutmeg, and mace. Put " P'^f^/?^ ^""'^^ '"f° '' i>fi:wpan. dredge in o httlc f^our, lay in the collops, set the pan over a slow fire and stew them for five or SIX minutes, tossing it about until the collops serve with forcemeat balls. I Scotch CoUops-BrowH ; Time, a quarter of ar. Iiour, 651 Slices from a leg of veal • g:avy luado of any trimmings of veal and 'bones • jUice 01 half a lemon ; six ounces of butter ' a i'Ule flour ; salt ; mace, and mmncr <.ut some collops from a leg of venl rather thin, and larger than a crov.n piece'- season them wi;h a little salt, .lounckii n.ace. and a little nutmeg; fry -I em for about three minutes in two or throe ounces 01 butter, then take them out and put tl;em into the gravy. Brown the lemainip;' but- ter in tlie pan, strain the gravy fro 11/ v our coiiops, and again fry them lightly ; place tiiem on a dish, pour off the butter from tlie pan into the gravy, add the juice of the lemon. Boil it up and pour it over the collops. Serve forcemeat balls as a car- I nish. «» Veal Collops. Time, a quarter of an hour. 652 Two pounds, or two pounds and a hall of a leg of veal ; three quarters of a pound of bacon ; two eggs ; two ounces of uiead-crumbs ; juice of one lemon ; pepper- salt; pounded mace; a very httle Cayenne:' and two ounces of butter. Cut some collops, not too thick, from the best i)art of a leg of veal, and lay over f>ach a very thin slice of bacon the size vji the veal ; put a layer of forcemeat < bacon, and season it with the quantity of Cayenne pepper. Re ip tightly, fasten them wit' ■ vr ewer, brush them over wi' 3m with bread-crumbs, an" butter, taking care that they ik. When they are done, put aboui (v of butter rolled in flour into th ti in the juice of a strained lemon, or i\ All of lemon pickle, some pepper a very little pounded mwrp • ad^i of hot water, and boil it 'up for a few minutes. Place the collops on a dish pour the sauce over them and serve. Garl ; nish with slices of lemon. ►he st htm small ::over ihim in t burn. ounces "IT ' ...n- id Bagotit, Fricandclles, Szvectbvcads.—Ox-hcart Roasted. 155 Ragout of Cold Veal. T'lne, thirty-five minutes. 5-1 - "luie slices of cold roast veal ; a larire ait«"fal of gravy ; pepper ; saU ; and a little pounded mace ; juice of a small lemon ; two dessc^ri-poonfuls of ketcluip ; and some forcetncaf balls. (\itson i slices of cold roast veal, and Iry C< cm lighlly in butter. Make a good gravy of thi,! bones and any trimmings you may hav.-, put a large cuifi.l into the stewpan with the meat, and the butter m which i was fried ; season it with pepper, saU, and •I little pounded mace, and let it sunnier slowly over a clear tire for rather more than half nn hour. Then stir in a piece of butter rolled in flour, the ketchup, and strauied lemon juice; let it boil for about five minutes, and serve with the forcemeat ba Us fried, and arranged round the edge of the dish,' and a few over the ragoflt. A Fricandelle. Time, half an hour. ew. Remains of cold veal or any other meat; bread-crumbs; half an ounce of but- ter ; one egg ; half a pint of gravy ; season- ing ; pepper and salt to your taste. Chop some veal or any other cold meat, fat and lean together, season it wuh pepper and salt to your taste. I'ut grated bread- crumbs to it in proportion to the quantity ot meat, about a ttacupful <^cneially sufhces ; add an ounce of butter, an egg, and a little good gravy. Mix these ingredients well foiiether. and press them firmly into a basin or mould, which must be previously biit- tficd. Boil it for half an hour, turn it out of the mould, and send it to table wuh a little brown gravy over it. Stewed Sweetbreads-American. (An Entree.) Time, thirty-five minutes. 655. One or two sweetbreads ; one pint of veal broth ; some marjoram ; mace ; pepper ; salt ; flour ; yolks of two eggs. Soak the sweetbreads in warm water, .and then put them into a stewp.in with the veal broth, pefoer, s;ilt, and mace, with a little marjoram, and let them stew for rather more than half an hour. When done, place them on a hot dish ; thicken the gravy witli a little flour, and the beaten yolks of two eggs, pour the sauce over the sweet- breads and serve. Roast Sweetbreads, a*^ Entree. Time, half an houi 656. Two sweetbreads ; one egg ; bread- crumbs ; clarified butter ; butter ; juice of a lemon ; a little Cayenne. Trim off the tough part of the sweet- breads, and blanch them for nearly two hours in a stewpan of boiling water with a little salt. Then fake them out, and put them into cold water tintil they are cool. Run a skewer through the sweetbreads, and fasten them on a spit, brush them over with the yolk of a well-beaten egg. shake biead- cmmbs over them, sprinkle them with clari- lud butter, and again with bread-cruinbs, roast them for a quarter of an hour. When done, take them from the skewers, and make a gravy of a little butter, a little lemon juiee, and a pinch of Cayenne, make it hot, and serve it in the dish under the sweetbreads. Garnish with slices of lemon. ii Bonlettes au Foic b Veau. j Time, twenty minutes. 657. Two pounds of calf's liver ; a bunch of sweet herbs ; a few slices of ham or bacon ; a cupful of cream ; one or two eggs; one ounce of bread-crumbs ; pepper and s.alt. Mince the liver as fine as possible, and the slices of bocon or ham ; stir into it the sweet herbs finely chopped, a little pepper and salt, the yolk of one or two well-beaten eggs, and a cupful of cream ; put the w hole when well mi.xed together into a stewpan. Set it over a slow fire until it becomes firm, and then roll it into balls with your hands, which should be well covered with flour. Brush them over with the white of the eggs well beaten, then roll them in bread-erumbs until they are cjuite covered, and fry them ill boiling butter ; drain them on a sieve be- fore the^ fire, and serve them on a folded nai^kiii, or if preferred with piquante sauce noured round them when scut to table, on \ hot dish. Ox-heart Roasted. Time, about two hours to roast if large. 658. This is a very cheap dish. Put the heart into lukewarm water to disgorge the blood for one hour. Make during this time a good highly-seasoned veal forcemeat or stufiuig (see Forcemeats). Wipe the heart well with a cloth, stuff the inferior with the forcemeat, tie it up in buttered paper, and pass a small spit through the sides. Set it before a good lire »„ .•r>T..t on,i iiitt» it 7/).«// Wliiiu done, remove the paper, and serve very hot with a little plain gravv or piquante sauce. You may also stuff it with sage and onions, but this is not generally liked. ft, fi i.\ 156^ Haricot of Vcal^Cairs Hcad,^ Veal Olives. m Haricot of Veal. Time, twenty minutes. 6S9; Two pounds and a half of the best end of the neck ; some good brown iriavv • one p,nt of green peas ; throe cucumbers ;' vo cabbage lettuces; four carrots; four turnips ; one pmt of broth. Cut off the bones from the best end of a neck of veal quite short, but leave the neck ^\llole ; put all mto a stew)wn. and cover it with some good gravy. Just before serving, a I a pmt of green pens, then cucumbers wJ 1° ^'"^^^' t'?'-' carrots and turnips cut into wheels, and the 'elluces into four pirces previously stewed in a little broth, and lei them smimer with the veal for ten or twel\.> minutes. Dish up the meat, pour the vcrcl tables and sauce over ir. and garnish w^ith tlie quarters of lettuce and forcemeat balls Calf s Head in a Sli ape. Time, one hour. 660. Some cold boiled calf's head • eleht eggs; half a pound of bacon or ham • a siJrig of parsley ; a large cupful of gravy • pepper ; salt, and mace. fa ^ > - Boil eight eggs very hard, and arrange slices of them round a well-buttered mould seasoned with a little pepper, salt, pounded mould with alternate layers of the calfs liead cut into vcy thin slices; the bacon nlso cut thin ; the sliced eggs, spice &c • pour in a large cupful of good veal gravy' make a paste to cover over the mould, and bake 1 . VVhen done, set it in a cool place ' and when it is cold turn, it out and serve. ' Calf's Brains a fa Maitre d'Hotel. Time, a quarter of an hour. 661. The brains ; a spoonful of salt ; one tab lespoonful of vinegar ; three ounces of butter ; a lemon. Take off all the fibres and skins which bang about the brains, and soak them in several w-aters ; then boil them in salt and water and a tablespoonful of vincar Cm some thin slices of bread in the'shape o scallop shells, and fry them in butter • hv these on a dish, divide the brains in 'two and place them on the tried bread, pour gravy with lemon juice squeezed into it over them, and serve. Croquettes of Brains. Time, ten minutes. 662. Brain:,; one spoonful of sage leaves- sTl^?li=ttirmlir^^--""'^^'-'-PP-S W.'nch the calfs brains, and beat them well together with a spoonful of sage leave* chopped very fine, seasoned with peppS and .salt; mix them with bread-ci-umbl soaked in a ittle milk and a well-bei ogg. Make them into balls, and fry them lu butter. Serve them piled up on a dish Boiled Calf's Feet. Time, nearly three hours to stew, ^^2,- Two calf's feet ; parsley and butter Hone two or three calfs feet as far as the hist joint, and soak them in warm water for two honrs. then put them into a stewpan Nvith sufiicient water to cover them, and le them stew gently; take them out on a hot dish and pour over them some good parslev and butter sauce. ' Calf's Feet Roasted. Time, altogether, two hours. 664. Two calf's feet; pepper and salt • tliree ounces of butter and a cupful of water; two wine-glasses of port wine- a teaspoonful of browned flour. Thoroughly clean two calf's feet, and boil '''^"Just'ender; then let them cool. When cold, dredge them with a mi.xture of pepper and .salt, and tie them on a spit ; baste thm with two ounces of butter melted in a s3 cupful of water; when nearly done, dredge hem with flour; baste them freely wiT'! butter, and let them finish roasting. VVlln nicely browned take them up;^add two nne-glasses of port wine to the gravy in he drippmg-pa„, put to it a spoonful of browned flour, and a piece of butter tl?e tluough a hair sieve, and .serve in a tureen. Veal Olives-An Entree. Time, twenty minutes. ms. Some slices of veal ; a slice or two ,of fat bacon: some forcemeat; a shallot- Cayenne pepper ; <:gg; some brown gravy' Cut some thin slices of veal rather wide but not more than three or four inches ong! ay a very thm slice of fat bacon on each then a layer of forcemeat, a little shalloi t^^^l '""h""^ '^"^ «^ possible, with pep^ ?nd f^i; '''"'^ Cayenne; roll them roind, and fasten each securely with a smal skewer, brush them over with tgg, and fry them a nice brown. Boil a few mushroom? pickled or fresh, with half a pint, orasmich as your olives will require, of brown gravy Ss." "" "'^™' ^"'^ S*™^^ ^'''^ ^Zi' Veal Olives with Oysters. Time, half an hour. 666. Some collops from a fillet of veali Veal Cutlets. — Pork Cutlets, — Pig's Liver. — Pig^s Fry. 157 a little forccmrat ; a swcctbrerxd ; a few niuslirooms ; twelve oysters ; and half a pint of brown Rravy. Cnt three larf;c collops off a fillof of veal, trim tliem neatly, and spread a forcemeat over them, adding a few oysters chopped fine to each collop, roll them up, and fasten them with small skewers. Honst them in a Dutch oven before the fire, basting them with a little butter; or bake them in an oven. Make a regoflt of a few oysters, the sweetbread cut into dice, and a few mush- rooms, lay it in the dish with the olives, and pour a good brown gravy round. Vsal Cutlets -All Entree. Time, twenty minutes. 667. Some cutlets fiom the best end of a neck of veal ; some slices of bacon or ham ; one tablespoonful of swe(;t herbs ; peel of half a lemon ; nutmeg ; salt, and Cayenne ; egps: and bread-crumbs. Take about two pounds from the best end of a neck of veal, and divide it into cut- lets all of the same size— that of a crown- piece and rather more than a quarter of an inch thick. Dip them into the yolks of some beaten eggs, and then cover them with bread-crumbs mixed with a little Cayenne, salt, and nutmeg, a tablespoonful of minced herbs, and the jieel of half a lemon chopped as fine as possible. Fry them a nice brown in butter. Toast an equal number of very thin slices of bacon, or ham, as near the size of the cutlets as you can, and roll them round. Arrange the cutlets in a pile in the dish ; surround them with the rolls of bacon. Pour a little good gravy into the centre, and serve with mushroom sauce or without. Fork Cutlets Broiled. Time, fifteen to twenty minutes. 668. Take some cutlets from a loin of pork, trim them neatly, and cut off nearly all the f\xt. Season them with pepper, anil place them on ■. hot gridiron over a clear fire. Broil them for a quarte- r>' an hour or twenty minutes, as pork requ ■■ to be very ■well done. Turn them at . .i as neces- sary while over the fire. \/hen they are done, put them on a hot dish, and serve them with sauce piquante, or plain brown S>avy. Pork Cutlets I- .ed. 669. Pork chops ; bread-crumbs ; egg ; Sage-leaves ; pepper, and salt. Take a sufficient number of cutlets from ft loin of pork, rim them neatly, and scrape the top part of the bone clean. Dip thrni into a well beaten egsj; ; cover anrt s rve. M <•:: t m :^Si h ^ ^■M 158 Souffle of Chi: ^ntrks. ^1 i (If p. , •!■; ii BouHle of Chicken. Time, Iialf an liour, or less. 672. Chicken Ic.qfs. &c. ; tliree-fiuirtcrs of a pint of white sauce; pepper aiid salt • one dessertspoonful of chopjjccl paibU-y and sweet herbs; tlirec eggs; a few bread- crumbs. Take the meat from the lo.^s of chicken pheasant, or rabbit. 'lake tnit the sinews' niince the meat very s,r,:/, by putting it through the mincing ni.i. tune twice Koil It m a stevvpan with wl \ sauce, pepper sat. and a httle choppcl parsley, or any other sweet herb. Stir it on the fire till It boils; put inti • the yolk of three eggs, whipped to a firm froih tliat will bear an e...,'g ; stir th^m lightly into the mixture. 15ake it in a plain mould, with' paper round the top to allow it to t'le Hake It in a very quick oven. Serve white sauce or j^rayy round it. Butter the mould and siiake bread-crumbs into it previous to nut ting the mi.xture into it. over It the wlute of .u. egg braten Icv^.ut cover It with grated bread Pour ovj , wj ittlc //;/« melte . ... dish. Minced Fowl— An Entree. Time, 1 ,1 minutes. 674. Cold roast fowl; half a cipful of white stock ; the ^ame of Bechamel sauce • one egg ; bread-c.umbs ; thin melted but- ter ; a httle salt and pepper ; lialf a tea- spoonlul of grated lemon peel. Pick all the white meat from some cold roast tow s, and cliop it up very fine, season It with a little :.,lt. peppe:, ami half a tea- spoonful of grated U>m.on peel, put it into a s.:wpan vith haJt a cupful of Bdchamel hixvi^e, and the same of white sauce or stock • set It over the fire until it boils, stirrinir it all the time. When done, put it in the dish | To Fric tQ Cliijkens -An Entree. Time, one ■ a quarter altogether. mor.'J) ' -'"r' ' ' ^Pf"^"" •■ s-'l't- and nut- meg . a buncn of sweet herbs ; two sli.r ts- tiiree anchovnes ; butter ; eggs : and komo gravy made of the bones. Draw and wash the chickens, boil them t>n tender, and when cold cut them S pieces fry them lightly in butter, and then gke them out and drain them from the fat Put some gravy made from the bones into a stewpan. add a glass of white wine some P.^Pff and salt, and grated nutme^two shallots, and three anchovi^^ • .fo..' f.',.l'! gently, and thicken it withthe ydk of ege well beaten, and a piece of butter ;stSf until done, put in the chicken, toss it ovej the fire lor a tew minutes, and serve it un with sliced lemon and iried parsley ^ ':*'te-' Modes of Dressing Pigeons. — Spatcheoek. 159 Pigeon Compote Time, about forly-iight minutes. 677. Six pigeons ; forcemeat ; lardoons ; gr;ivy ; butter ; and flour. 'I'l iiss six younp piRcons as for boiling, jind fill tlieir craws with .1 forcemeat, lard them down tlio bieasts, am! fry them brown in liultcr, llicn put them into a stewpan with a siifficiont quantity of ,i,'ood giavv, and wlicii they have stewed tliree-qnaitcnj of an lK)iir thicken it with a piece of biiltrr rolled in flour, ^>rvc with the gravy strained over them, and garnish with forcemeat b ills. To Fricassee Pigeors-An Entree- Time, half ai hour to three-qunrters <.'^ an hour to stew the pigeons ; five minutes fertile sauce. 6-3. Two pigoons ; one pint of water ; one pint of clai' ; one b' 'de of mace ; pep- :)(;r and snlt ; one onion ; a bunch of sweet iierbs ; one > ince and a half of butter rolled II) flour ; voIh ; of three eggs ; hall .1 ntitmeg; a few fried o. rs ; and slices of bacon. Cut the pifc I ns into pieces, wash and clean them well, 1 put them into a stew- pan with a pint • ater and the same of claret, season it w itn pepper and salt, a blade of mace, one onion, a bn h of sweet herbs tied together, and an 01 and a half of butter rolled in flour. Cc.er the stevvpan closely, and let them stew till tlu-re is just enough for the snuce. Then take out the onion and the herbs, and place the pieces of pigeon on a dish and keep them hot. Beat the yolks of three eggs, and stir them into the gravy until it is thick and smooth, then put in the pigeon and shake all together over the fire. Put the pieces of jMgeon into a dish, and pour the sauce over them. Scat- ter some fried oysters over the top, and lay slices of toasted ; uicon round. Eagont of snipes. Time, ten to fifteen minutes. 679. Sr>ipcs ; two spoonfuls of mushrootii ketchup, juice of half a lemon pepper and salt ; a little butter or melted bacon fat. Divide the sni; s down the back, but do not remov • the insidcs ; saut6 them with a little butte. or melted bacon fat, two spoo 1- fuls of mushroom ketchup, pepper and sa"i. When d ne, squeeze in the juice of hall a lemon, and serve them en a hot dish, gar- nished with slices of lemon. To Stew Pigeons. Time, thirty-five minutes. 680. Six pigeons ; one pint of good gravy; one onion ; three or four shallots ; a bunch of sweet herbs ; pepper and salt ; one pint of nuishiooms ; half a bl.ide of m.ace ; half a pint of white wine ; and some grated bre.id. I'lck and wash six pigeons, put tlu-in into a slew pan with a pint of good gnivv, an onion cut small, the sh.illois, a buneh of sweet heibs, a pint of nnishrooms cut into small pieces, and a little pepper, salt, .ind half n Made of mace. Let tli.! whole stew gentl) until tender, and add the wine just before yuu lake the stewpnn from the tire, i'ut the pigeons on a dish, brow n the sauce, and pour it with the mushrooms over tlu* pigeons. Strew over the whole some grated bread, and brown it with a salamander. A good remove for a second course. Spatchcock— English Fashion Time, iwelve minutes, 68 r. One fowl ; three ounces of butter ; a piece of puff paste. Make about a pound or half a pound as required, of good puff paste. Roll it out about the thickness of two fingers. Cut the edge in Vandykes. Rub together the pieces of pa' !(■ left ; cut them into the shape of crescent moons ; wet one of the comers of each and the side of the vandyked paste. and stick crescents between each vandykr. Bake this crust a delicate golden colour. Cut up a freshly-killed fowl in joints, pcp- pci and salt them and rub with buu ; brod them, then pile them on the casta Spatchcock. — Indian Mode rnd Sea Fashion. Time, half an hour. 68a. One fowl ; pepper and salt ; two or three ounces of butter. A io\\\ fres/ily illed, picked, and pre- pared. Split the fowl in halves through the middle of the breast and b.ick ; pepper and s.ilt it ; rub it over with butter ; grease a gridiron, and broil it over a bright clear tire. Put a lump of fresh butter in a hot dish before the fire ; let it dissolve ; lay the lowl on it (or on a round of toasted bread), and seivc vc / hot. ili. m \ 4. i •> f su \ ^'ti i t f 31a.,. rir iCo Clinics and Indian Dishes. CURRIES AND INDIAN DISHES. The atitlior Imn tlic plonsnrc of ofH-rinP hi the next l,.w p.-,K^.s oriKinnl lecc-ipis dir.-ct f on th<. l..ast. i-roseiiUd to licr hy ^^^^\o. Indian friends. JSome of Ji.e di^iosarecmitc boUr&c '" ^"^'''*"'^' *^ Eallacliony, Bo. Mftlay Currie. Time, half nn hour, 683. Two ounces of almonds; one Irmon- rne dcsserispoonftd of ci.irie po\vdc.-r;ono chicken, half a pint of water; on(; loaciipfnl of crc.-tm or milk ; two ounces of butter I5Iandi two ounces of nlm.,nds ; fry tJicm in a little butter until they are brown, but do not let tlicm burn; pound them to a cream with an onion and the rind of half a emnn. M,x a desseitspoonfu! of currie oudcr wi h half a pint of water, and put this with the almonds into a ste\\pan, with a chicken cut up into joints. I^-t it simmer gently for nearly an hour ; then add a tca- cupful of cream ; let it nearly boil ; squece into It the juice of a lemon, and serve up. ' to put very little stock, as there should be no {jravy when icrved up. Madras Currie. 'lime, three iiours. 086, One fowl ; two tablesponnfuN; ,.f curnc powder; a lemon ; one cocoanut one teaspoonfui of salt ; one onion ; one ill (1oi° '^'' ^ ^'"'''" ^'^''^'^ °^ ^""'■■'" ^°"^^' Skin a fowl, ctit it tip into small joints and fry it m butter u li-ht brown ; put it into a saucepan nith the currie powder, the juice of a lemon ; the cocoanut finely grated ; u lillli- fried oniun, and a clove of rrarl c Season with salt, let it himmer slouly for three hours, .nddin.rj a thickenin- of l/ntter and Hour, just before it is sufTicicntly cook 1 Kebobbcd Carrie. Time, twenty. five minutes. 684. Equal number of slices of veal onions, and apples ; a little curie powdei ' and quarter of a pound of butter. Cut up bome apples and onions into slices and some uncooked veal into rounrl slices the same size; have ready sAme small skewers (silver ones, if you have them), and put upon each skewer twelve slices of meat apples and onions. alternat-Iy. Sprinkle \vcll over them some currie-iMwder. and fry them in a stcwpan. with sutiicient butter to cover them. Send to table without remov- ing the skewers. Dry Currie. Time, about two hours. 685 Two ounces of butter ; one table- spoonful of currie-powder; a teacupful of stock ; one fowl ; one onion ; three cloves • a small piece of cinnamon ; three carda-' mom seeds ; two bay-leaves. Melt two ounces of butter in a fryinji-pan until ,t IS a I,. !e burnt ; mi.x with it a Tabic" spoonful of currie powder, and let it fry till brown ; then put it with zr/-Hittle stock into .1 saucepan ; cut up your fowl, or any ««- cooked meat, into pieces : .idd n iiM]„o„:-in cut very small, three cloves, a small l^iecc of J//./& ciniiamon, three cardamom seeds, and two b..y leaves. Let all simmer togethe lor two hout3 or longer. Be particular only Curried Sweetbreads. Time, about thirty-five minutes. 687. Two sweetbreads ; three pints of veal gravy ; one onion ; a tablespoonful of vinegar ; one lemon ; a tablespoonful of currie powder ; two ounces of butter. Have ready some good veal gravy, add to it a very small quantity of fried onion, a abiespoonful of vinegar or the juice of .1 lemon the same quantity of currie powdei .ind salt to t.i-.te; rub two ounces of butt.-i mto enough flour to make this gmvy (which ought to be about three-quartels ot' a pi, , a proper thickness. Cut up two or three sweetbieids into pieces about two inches snffiH?.'nM*'"' '^'"1 «^^""y '" •'"-' Sravy until sutliciently cooked, and serve. Lobster Currie. Time, half an hour. 688. One lobster; half an ounce of butter- two onions ; one tablespoonful and a half of currie powder; half a pint of good gay a tablespoonful of vinegar ^ ' Fry two onions in half an ounce of butter, unt 1 they aie nicely browned. Mi.x one abespoonfu and a half of currie powder w th the fried onions into , .tewpan • then take the meat from a large lobster.^cu it .^to rather small pieces, and add it to the gr."vy and onions with a tablespoontul of vinegar or lemon juice. Simmer slowly for abtut half an hour, and serve. Prawn Currie. Time, halfan hour. 689. Two dozen large prawi • a table- 7kt.,. Tfir Clinics and Indian Dis/ics. l6l re should be spoonfuls (f le cocoaniit , onion ; on,. butter rollal small joints, 1 ; put it inio ler, Jliejuicf pooulul ol vinegar, and simmer for a quarter of an hour longer. Curried Sole. Time, half an hour. 6f)0. One sole ; half a pint of gravy ; a tablespoonful of currie powder ; one onion ; two ounces of butter. Take a filleted sole, a large thick one, cut it into pieces, not too small, lay them in vine- gar for an hour. Have ready some gravy, prepared with fried onions and currie pow- der, as for prawn currie ; add to it the pieces of sole, and a large lump of butter, about two ounces. Simmer gently for balf an hour, or rather longer if the sole is thick. Curried Cod. Time, quarter of an hour. 691. Cod ; one onion ; stock ; a teaspoc- ful of currie powder; one lemon; two ounces of butter. Take a piece of cod, pull it into large flakes, and fry it till brown ; put this into a stewpan, with half a fried onion. Pour over I it sufficient good stock to cover it ; add a ! tcaspoonful of currie powder, and two ounces ' of butter, with salt to taste ; also the juice of half a lemon. Simmer for a quarter of an hour, or until the fish is cooked, thicken the gravy, and serve. 1 Hard Egg Currie. 692. Two onions ; a small piece of butter ; one tablespoonful of currie powder ; one j pint of good stock ; a cupful of cream ; a little arrowroot or rice flour ; six or eight hard boiled eggs. Slice two onions, and liy them in butter, boil them with a tablespoonful of currie powder in a pint of guod stock until quiti cooked ; then add a cup of cream, an(; thicken with arrowroot or rice flour. Sim- me- it slowly for a few minutes, adding si;v or eight hard boiled eggs cut into halves , Meat the eggs thorouijlily. but do not let them boil. Vegetable Currie fi03. Four large potatoes ; one ounce of butter ; one pint of brown gr.ivy , two onions ; one small vegetable marnAv, one handful of gre-n peas ; the .same of French beans, oi cucumber ; one tablespoonful and a half of currie powder ; one tablespoonful of vinegar ; salt to taste: <|uarter of a pound of butter ; one teaspoonful of flour. Peel and cut up in sciuare pieces four large potatoes, and fry them in butter until they are a li.i;hl brown colour, put them into a stewpan with a pint of biown gravy, one raw onion, and one previously fried, h.ilfa small vegetable marrow cut into pieces, a handliil of green peas, the same of Krench beans, and a lew slices of cucumber ; add one tablespoonful and a half of currie powder, a tablespoonful of vinegar, and salt to taste. Simmer very slowly, stirring caretully from time to time until the vegetables are nearly cooked, then add a quarter of a jioiind of butter mixed with a teaspoonful of (lour to thicken the gravy, and simmer again until the vegetables are sufficiently cooked but not btvkcii. A small piece of mint is by some considered an improvemert. Currie Powder. 694. One ounce and a half of cardainoms, six ounces of coriander seed, thr.e ounces of black pepper, one ounce of Cayenne, one ounce and a half ol cummin seed, three ounces of pale turmeric, one ounce of cloves, one ounct; of cinnamon, and one ounce and a half of fenugreek. Currie Powder No. 2. 695. Halfan ounce of Cayenne, one ounce of mustard, half an ounce of black ground peiip^r, halfan ounce of salt, a quarter of a pjund f " turmeric, a quarter of a pound of corianJer seed, one ounce of pounded cinna- mon, one ounce of ground ginger, two ounces of fenugreek, and a quarter of an ounce ef allsjjice. To boil Rico for Currie. Tune, seven minutes. 696. W.ish the rice in several waters, then leave it in a basin of cold water to soak for two or three hours. Have ready a sauce- pan full of water, with a little salt in it. ;Vhen the water boils, drain the rice and put it into the saucepan ; let it boil very ([uickly for about seven minutes, tlun pour it into a colander, and place the colander on the top of the saucepan, that the water may IX i :i' ! ft J- l62 Pillau, Lord Gives Curric, Ballachony, and Bobotee. quite drain off. The rice ought to be sJirred with a fork that the j^rains may bt- separated. It ought to be boiled in a large quantity of water, and it will be sufficiently cooke.l when the grams become a little soir, and ovrnlone if they at all stick together. K'ic should alway bo served in a separate dish from the currie. Pillau. Time, about one hour. 697. Two pounds of rice ; half a pound of butler ; a litlle salt ; peppercorns, cloves, and mice ; two fowls ; one pound and a lull ol bacon ; hard boiled eggs ;,nd onions. Wash two pounds of rice, buil it in a httk; w.Uor, with half a pound of butter some salt, peppercorns, cloves, and mace'. Keep the saucepan closely covered until the rice IS suthcienily cooked ; have ready a pound and a half of bacon aiul two fowls nic -ly boiled. Place the bacon in the middk. of a dish and Ww. fosvls on e.ach side ; cover ovir with (he boiled rice and rarnish with liard boiled eggs and fried whole onions. Pisli Fash. Time, an hour or more. 698. Fowl ; half a teacupful of rice; one blade of mace ; pepper and s.dt. Put half a fowl into a saiiccnan with about a quart of water, let it boil to rags, then strain oft the meat, and to the liquor add the other half fowl cut up into joints, hall a teacupful of rice, a blade or two of mace and pepper and salt to taste. LtJt this stew until the lowl is very tender and nearly all the gravy is absorbed, tliei; send to table. A Bengal Mutton Curne. Time, two hours. C90. Two pounds of -.luitor ; one onion ; one clove of garlic ; one or two lablespoonfiils of currie powder ; two ounces of butter ; soine good gravy; a little tamarind juice or lemon juice. Cut the mutton into pieces about an inch square; the best part for the purpose are cutlets from the leg, as there must not be any bone or fat. Put the pieces of meat into a stewpan, add an onion previously fried in butter, and a clove of garlic chopped tine Sprmkle over (he nirat a spoonful (or two if the cur'ie is ii()uiied to be very hot) of currie powder, brown the butter in a hying pan. and pour it over the meat; add 'sutticieiit good gravy to cover it, and let it .stew gently for two liouis, then add the tamarind, or lemon juice, to make it the acid required, thicken the gravy and serve. Rabbits make R good currie. lord dive's Currie. Time, two hours and a half. 700. Six sliced onions ; one green apple • one clove of garlic ; a little good stock ; one teaspoonful of currie powder; a few table- spoonfuls of stock ; a saltspoonful of s.ik ; and the same of Cayenne pepper and pepper! a piece of butter the size of a walnut ; any uncooked meat. Stew the sliced onions, green .npple and garlic to a pulp in a little good stock ; then add the currie powder, a few spoonfuls of ; stock, the c:ayenne and pepper; .addtothi.s ; .i;iavy any kind of uncookeil meat, cut into : small scjuare pieces, adding the butier rolled : in Hour, stew slowly for two hours and a hall. Ballachony. I 701. One hundred jjiawns ; a little vine- gar ; two ounces of gieeii ginger; half an ounce of Chili ; peel of four lemons ; two ounces of salt ; juice of two lemons ; foiir onions ; two or three ounces of buttd. Boil a hundred prawns, take off the shells and clean them, then grind them in a currie stone with .sufticient vinegar to keep fh'.- stone wet. Take one ounce of green ginger, half an ounce of Chili, and the peel of four lemons, poun apple and stock ; tlien spoonfuls of ; add to this ■at, cut into biiticr rolled rs and a half. a little vinc- ;er ; half an einons ; two Mnons ; four butter, off the shells 11 in a currir :o keep th-; :reen ginijer, peel of ioiir ; then take lice of two nts with the igs, and fry inces of but- VVhen the ichony dry, keep it any in jars wiili sed up with of butler; bread; six Jgs; half a ■ undressed e powder, fer, soak in jiate six or cfjgs into w hole well need meat, .i^^lespoon- : di.sli with , and bake 3t au oven. rate dish. ai' known !y duiicate Meat Pics ami Puddings: \tl MEAT PIES AND PUDDINGS. We bpli<"ve that it is utterly impossible to tearh verbally how to make good paste or pie-trust ; a k'f^son from a good cook would be worth whole volumes on this subject. Some general directions, however, may be given on this important art. I'irst, the cook should have smooth cold hands— very clean _((ir making paste or crust. She should wiiNh them well, and plunge them in cold water for a minute or two in hot weather be- fore beginning her paste, drying them well alterwaids. 1 he pastry slab, if possible, should be made ot marble ; if it is a wooden paste- board, it sriould lie kept scrupulously clean. 'Ihe crust used for homely pies need not be as delicate as that used for company ; it mav be made of clarified beef dripping or lard instead of butter. lie very careful about the proper heat of the oven tor baking pies, as if it be too cold the paste will be heavy, and have aduU look; if too hot, the crust will burn before the pie is done. 'I'rv it the oven is hot enough by holding your hand mside it for a few seconds ; if you can do so with' "t snatching it out again quicklv, it is too cold, it is best, iiowever, »" try It by baking a little piece of the crust !;i !'. fust. A iv.-vs make a small hole with a knife at tl'.f tOjj r( the pie to allow the gases gene- rated in it by the cooking to escape. This aperture is also useful lor pouring gravy into the pie when it is done, if more is recjuired. The liand of a pastrycook should bt; light, and the paste should not be worked more than is absolutely required for nv.xmg it. We gi\e first three plain receipts for pie- crust, such as people of small means can use, and will find good— a puff paste (by Soyer), and one which will be found gcjod enough for all ordinary purposes, of butt Ime [H)W(ler. Then make a hole in the nnddlir of '.he flour, and pour in water enough to make a smooih and flexible paste. Sprinkle the pasteboard with flour, and your hands also, take out the lump of paste, roll it out. fold it together again, and roll it out ; fold it again, and roll it out— /.<•., roll it three times ; the last time it should be of the thick- ness required for yo'.ir crust, that is, about a quarter of an inch, or even thinner. It is then ready for use. Or, a still Plainer Crust fbr Children- No. 2. 705. One pound of flour ; five or six ounces of clarified beef dripping ; and a cup- ful of water. I'ut the flour into a bowl, and work it into a smooth paste with about a cupful of water. Divide the clarified dripping into three parts, roll out the paste, and put over it, in rows, one portion of the dripping b.oken into pieces the size of a bean ; flour it, fold over the edges, and again roll it ; repe.it this fold- ing, spreading, and rolling three times, dredging a very litil • flour over the i)a.s;e and rolling-pin each time. It will be hi for any common purpose, or for children. Or, Dripping Cmst-No. 3. 706. One pound of flour ; five or six ounces of good bvef dripping ; a large pinch of salt ; one egg ; water to moisten. Put the flour into a bowl and work into I it five or six ounces of good lieef drijipi. g I until as fine as the flour, add a pinchi f sail, I and mix the whole into a paste with ono beaten egg and inough cold water; roll it out thin, and use it lor meat pies, &c. If for friit or jam tarts add an ounce and a half of sifted loaf sugar. To Make Plain Cmst with Lard - No. 4. 707. One pound of flour; three- quarters Of a pound qf lard ; a pinch of salt. II— a im^ Ml I", 164 Modes of Making Plain Crusts and Puff Paste. Rub fi little of the lard into the flour in the; basin, a pinch of salt, and moisten it with water till it is a stiff paste ; take it out, lay it on tlit' floured pasteboard, flour the roller, and roll it out. Lay small knobs of lard dented into the paste in alternate rows all over th<; flat surface, then flour it, and fold over the ed^cs all round till they meet in the centre; turn the roll of paste over, and roll it out again ; repeat the spreading alternate rows of lard, flour it, and fold up the edges again. Roll it out a third time, spread the knobs of lard, flour it, fold it, and roll it out to the thickness required. A Lir-ht Puff Paste-No. 6. 708. One pound of flour ; half a pound of butter ; half a poiuid of lard ; water to moisten it ; a pinch of salt. Rub a little of the flour into the basin with a pinch of salt, then rub in a few knobs of butter ; put in the salt ; add water enough to make it into a stiff paste, then flour the pasteboard and your hands. Take out the paste, flour the roller, and roll it out to a thin flat surface. Spread over it in alternate rows knobs of butter and lard, fold it over from the edges, and let it stand in a very cool place for half an hour. Then roll it out agaii), sprinkle a little flour over it, and add another layer of alternate knobs of butter and lard. Let it stand for ten minutes. Roll and butter it twice, without letting it stand between the two List times. Roll it thinner for mince pies, which this crust suits very well. Common Puff Paste— Americau. Benton Paff Paste. 710. Five ounces of beef dripping to one pound of flour, mi.xcd with hot water, but not boiling. Put together lightly on the paste-board with a knife, and with the hands only to finish off. If the quantity makis more than is required it will keep well for two or three days. Tiie great secret m making pastry well is to nux it lightly and make us quickly as possible. Puff Paste- Very Good. 711. A quarter of a pound of butter; half a pound of lard ; half a pound of flour; a little salt ; ail to be chopped up together and mi.xed with told water till a proper stiffness, roil it out, and in making, use a knife, and not the hand. Make it in a cold place. Suet Crust for PuddUgs. 7T2, One pound of flour ; >i.< ounces of beef suet ; a cupful of cold w ater, Strip the .skin from the suet, chop it as fine as possible, rub it well into the flour, mi.x it with a knife, work it to a very smooth paste with a cupful of water, and roll it out for use. Common Crust for Baised PIm. 713. Two pounds and a half of flour; three-quarters of a pint of water ; four ounces of butter ; four ounces of lard ; half a saltspoonful of .salt. Put two pounds and a half of fine flour 01. the pasteboard, and put into a stewpan three-quarters of a pint of water witr. the above proportions of butter and lard. When the water boils, make a hole in the middle of the flour, pour in the water, butter, and 709, One pound of sifted flour; a quarter i '^."'f ^y degrees, gently mixing the whole of a pound of lard ; half a teaspooniul of salt ; half a pound of butter. Put one pound of sifted flour on the slab, or in an earthen basin, make a hollow in the centre, work into it a quarter 01 a pound of lard and half a teaspoonful of salt. When it is mixed through the Hour, add as much cold water as will bind it together, then strew a little flour over the pasteboard or table; flour the rolling-pin, and roll out the paste to half an inch in thickness ; divide half a pound of butter in three parts ; spread one evenly over the paste, fold it up, dredge a little flour over it and the paste-slab or table; ' roll it out again, spread another portion of cut 'fronj the' middle of the fish, pick out the butter over, and fold and roll again ; so ; the flesh of a boiled lobster, chop up the continu* until all the butter is used ; roll it ' solid parts, and mix al' well with liquefied out to a quarter of an inch in thickness for [ butter, season to taste, put on a crust, and uafr I bake it fur about one hour. with a wooden spoon. When it is well mixed, knead it with your hands till it be- comes stiff, dredging with a little flour to prevent it sticking to the board. When thoroughly kneaded, put it into a pan, cover it over with a cloth, and set it before the fire for five or six minutes, when it will be fit for any home purposes. lalmon Pie. The following is an old but good way of making salmon pie : — 714. Put pieces of butter at the bottom of the pie-dish, place in it a piece of salmon J Hii ■■■■I wm French, Potato, Beefsteak and Rumpstrnk Pies. 165 ping to one water, but litly on the li the hands itity makis :ep well for It secret m lightly and 1. of butter; nd of flour; up togetiier 11 a proper king, use a it in a cold ounces of chop it as I the flour, cry smooth , roll it out Pies. of flour; iter ; four of lard ; fine flour a stewpan :r Witt! the rd. When he middle )utter, and the whole it is well till it be- le flour to d. When pan, cover before the it will be >od way of bottom of of salmon , pick out cp up the li liquefied crust, and French Pie. Time, half an hour yi:;. TTalf a pound of dressed beef; half n jjoiind of potatoes ; one egg ; a piece of butter the size of a large walnut. Chop the beef very small, mash and poiiiKl the potatoes, and mix them together ', with a well-beaten egg, and a piece of but- ter ; season with pepper and sah. Put this mixture into a buttered mould, and bake it for half an hour, then turn it out, and brown It before the fire in a Dutch oven. Pie a la Don Pedro- There is a tin expressly made for this sort of pic. Time, to bake, two hours. 716. Three or four pound? of mashcii potatoes; or four ounces of Inittcr ; loin of mutton ; three or four slices of raw ham ; a hunch of parsley ; pepper and salt to taste. Mash the potatoes with butter and salt ctilv. Cut a loin of mutton into very small delicate cutlets, put them into a sautt'-jian on the fire, with some chopped parsley, butter, pepper, and salt. saut' mealy pota toes ; two eggs ; and a little milk. lk)il five or si.x mealy pototocs, mash and rub them through a colander ; then nii.x them with two well-be.iten eggs, and sutVi- cient milk to make a thick batter. Lay thi* steaks or cutlets, well-seasoned w ith pepper and salt, in a dish with alternate layers of the potato batter, the batter being placed at the top. Put it into a moderate oven, and bake it a nice brown. Plain Beefsteak Pie. Time, one hour and a half. 719. Two pounds and a half of beefsteak : a little pepper, salt, and Cayenne; a little water, or gravy if you have it ; one taWle- spoonful of Worcestershire sauce ; the yolk of one egg ; half a pound of paste (Nos. i or 2). Cut the steak into small pieces 'with a very little fat, dip each piece into flour, place them in a pie-dish, seasoning each layer with pepper, salt, nnd a very little Cayeiuie pepper, fill the di=h sufliciently with slices of steak to raise the crust in the middle, half fdl the dish with water or any gravy left from roast beef, and a spoonful of Wor- cestershire sauce ; put :i border of paste round the wet edsje of the pie-dish, moisten it and lay the crust over it. Cut the paste even with the edge of the pie-dish all round, ornament it with leaves of paste, and brush it over with the beaten yolk of an egg. Make a hole with a knife in the top, and bake it in a hot oven. Bumpsteak and Oyster Pie. Time, to bake, two hours. 720. One pound of rumpstcak ; a quarter of \ hundred of oysters ; half a bladi? of mace ; one tablcspoonful of walnut ketchup; one glass of port wine; a piece of lemon peel ; a cupful of gravy ; pepper and salt to taste ; half a pound of paste (.\o. 7). Cut a pound of steak into small colloiis, flour them, put a puff paste inside and round the edges of a pie dish, and put in alternate layers of rumpstcak and oysters until the dish is full, seasoning each layer with pepper and salt. Pour in a spoonful of gravy, cover the top with the paste, make )(nift In anv form you please. Bake it in a ja hole iri the top, egg it over and li^kc jt^ ■I im 1 66 Mtitton Pie.— Chicken and Ham Pic. Put the strained liquor and the beards of the oysters info a stewpan witli a piece of lemon peel, half a blade of mace, a spoon- ful of walnut ketchup, and a glass ol port wuic .ind sravy. Make it very hot over a clear fuv, and when the pic is' done strain the gravy, and pour it into the dish tliroutrh tlie hole in the top. Mutton Pie. Time, to bake, one hour and a half or two hours. j 721. Two pounds of a loin of matton ; pepper and salt ; a lictle forcemfit ; three ' mutton kidneys ; and qravy made :rom the | bones ; paste (No. i). | Strip off the meat from the bones of a 1 loin ol mutton without diviilinj it, and cut | U mto nice thin slices, and season ilieni witii \ pepper and salt ; put a pie-crust (No. i) ^ round the edge of a pie-dish, place in it a layer of mutton, then one of forcemeat, and again the slices of mutton with three ur four halves of kidneys at equal distances ; then pour in a gravy made from the bones sea- soned and well cleared from fat. Moisif-n the edge with water. Covc-r with a paste! half an inch thick, press it round with your i thumbs, make a hole in the cent 10. and ca* I the edges close to the dish, ornament the top and border according to your taste, aeti i baice ita | Veal aud Ham Pie. Tim. oiin- hour and a quarter. 732. Iwo pounds of veal cutlets ; half a poimd of hiwn ; one ounce and a half of butter ; a spng of parslev ; pepper and sj,lt; a tablespooniul of ketchup ; four or &ve « mushrooms ; s.x hard-boikd eg^s ; a ln«ige • cupful of water or gravy and a little fltw , three-quarters of a piM«ad erf puff paste Cut about two pounds of --eal and \m^ a pound of ham or ba«<.t, „no lather small eiitleis; fry three or lour wunced rousli- roonis and a .sprig of parsiey m a small piece ot butter seasoned with pepper and salt. Then pour in a tablespotwiiftil of kelchup, about half a pint of watrr (or gravy if you have it), dieil-re in some fiour, and stir it all over the fire until it boils ; place the veal and ham alternately in a pie- rhsh lined with puff paste, pour in the gravy, add five or si.\ hard-boiled csigs cut across, and cover the pie with puff p^ste make a hole at the top. ornament it with paste m any forms you please, ami bake it 1 our in a little more gravy, when done, through the hole at the top. quarter of a pound of butter ; a quarter of a pound of suet ; one pound of (lour ; a tcaspoonful of sage ; pepper and salt. Chop a quarter of a pound of suet vcrv fine, mi.x it with a quarter of a pound of butter, and a pound of fine dry flour, and put it into a stewpan over a slow fire to be- come hot. and the suet and butter melted. Ihen knead it into a very stiff paste, and set it before the fire covered over with a cloth j until required. Cut the pork into the smallest pieces and sc.ison them highly with \ pepper, salt, and a teaspoonfulof puwdered sage. Divide the paste into as manv pieces as you think lit, rcservinij some for the tops ; raise them into round forms, fill ihcin with the small pieces of .seasoned pork, cover the tops over, pinch tliejii round witli your thumb and finjicr. and bake tlicin ni a very hot brick oven. Devonshire Squab Pie. Time, to bake, one liour and a quarter. 7=4- A pound and a half of mutton steaks ; so-ne pippins ; pepper and salt ; two onions ; and one pait of water ; enough pie-crust. " <:over a pie-dish with a good pic-crust, and put at the bottom of it a laver of pip- pms pared, cored, and cut into slices, then a layer of mutton-steaks, cut from the loin, and well seasoned with pejipcr and salt ' uien put another layer of pippins, and two onions sliced thin (but previously boiled in two wafers, to extract the strong flavour) and put over the pippins; then .agam with mutton, pippins, and onions until the dish IS full ; p(jur in a i>int of water ; put a cover over the pie with a hole in the top, claze and ornament it, and bake. Small Raised Yorkshire Pork Pies. Time, one hour and u hall. 733, Two pounds of jieck of pork ; a Chicken and Ham Pie. Time, to bake, one hour and a half. 725- One chicken ; one pound of veal • a ..^w slices ot hatn; some loreemeat ; yolks ot hve or six e.rirs ; ,i„.e,. miislirounis: a H'ri.g of paisley; |H-pper and salt; and a little gravy or stock ; puff paste. Kme the edges of a pie-dish with puflf paste, and piace at the bottom a little force- meat; cut up the chicken, ham. .and veal in thin slices, place Hum alternately in your dish with the forcemeat, a sca.soning of pepper and salt, the mushrooms, and parslev ehopped very tine, and live or six hard- boiled eggs cut into slices ; pour in a suffi- cieiu quantity of gravy, and cover it over with a pufj paste, pass the point of a knife tlirough the top, ornament it round the edges in any lancilul device, egg it over and bake it in a well-heated oven. L Gibict PU\ Hare PiCf Rabbit Pic^ &c. 167 Giblet Fie. Time, nearly two hours to slew ; one hour and a quarter to bake. 726. Two sets of giblets ; three-quarters A Plain Rabbit Pie. Time, to bake, one liour and a riu.vrter. 72S. A large rabbit ; thrcc-qnrirlurs of a pound of rather fat bacon ; a sprig of pars- , , -, , . , ,,,,^, lev; pepper, salt, and one shallot; putf paste, of a pound of nimpsteak: twelve pepper, y^'j^'^^^j wash a fine large rabbit, cut it corns; one blade of mace ; half a hea of|.^^^ .^. ^^^^ ^j^.^,,. ^,^^. ,,^,^j .^.j^^.,, celery; a bunch of sweet herbs halt a i .^^^J j^ j,^ warm water to soak until tho- carrot ; one sma 1 onion ; four cloves; a '^^ ,^, ^^^^^ ^^^.^^ .^ ^,^ ,^ ^. ^^ ^^. tablespoonful of ketchup ; five or six eggs , .^ ^^^j,/^ dean cloth. Season it with pepper suflicicnt putt paste. 1 ^^^ g.^j(_ ^ gp,.jj, ^f p;irsley ciiopped line, and Put the head, neck, pinions, and feet into quo sliallot if "the llavour is hkcil (but it is boiling water to blanch, and take off the \.qi,.^iiy jr„od without it). Cut the bacon ;.kin Iroin the feet and break them ; then i|,,y small pieces, jliedge tho rabbit with put tliein Jnto a stcwpan with a bunch of , Hour, and place it with the bacon in a pie- dish, coniniencing with the inferior parts of i' ' ! bwcct herbs, one small onion stuck will cloves, lialfa heatl of celery cut into pieces, half a carrot, a blade of mace, twelve pepper corns, and a little salt, pour in sulhcient water to cover them, and let them stew for nearly two hours ; then put them to drain and get cold, and cut them into pieces. Line a pie-dish with puff-paste, place a piece of steak at the bottom, then the giblets and the liver over them, more steak, and then the yolks of the hard-boiled eggs ; add a spoonful of ketchup to the strained gravy, and pour it into the pie ; cover it with puff the rabbit. Pour in a small cupful ot water, or slock if you have it ; put a paste bonier round the edges of the di->li. and cover it with puff p.ibte about half an inch thick. I Ornaiuent and glaze the top. make a hole in the centre and bukc it. Venison Pasty. Time, to stew, three hours and a half; three hours to bake. 729. A neck, or shoulder of venison; a paste, join it securely to the side, cut it close qo'ir'*^,"" «f .a, P'"' <^' PO'' ^^ine; three shal- to the dish, and ornament the top and I l«»s ; three blades of mace; pei)per and salt ; border, pass the point of a knife through the i""'^^"^^'^*^; -'^ ''"''- veal stock, or broth; top, and bake it in a wcll-hcatcd oven. Hare Pie- Time, to bake, one hour and a half. 727. SufTicient paste to line and cover the dish ; an old hare ; a little pepper, salt, nut- meg, and pounded mace ; a quarter of a pound of bacon ; one onion ; a little winter savory ; a glass of port wine ; yolks of three eggs ; one roll. (Jut the hare into small pieces, and sea- son it with popper, salt, nutmeg, and mace; put it into a jar, cover it close, and set it over the fire in a deep stewpan of boiling water, and let it stew until half done. Make a forcemeat with a quarter of a pound of nutmeg, and a glass of port it with pepper and salt, and mix it well to- gether with the yolks of three well-beaten eggs. Line the side and edge of a cli>h with puif paste, put the forcemeat at the bottom, und then the pieces of liare, with the gravy ihat rou from it in the jar, cover it over with a puff paste, make a hole in the top, egg it over, and bake. raised pie crust. /•Vr i/ie gmvy. — A glass of port wine ; juice ot a small lemon ; a piece of butter, and flour ; some stock from the stewed ve- nison. Take either of the above parts of venison, remove the bones and skin, and cut it into small square pieces. Put them into a stew- pan with three shallots, pepper, salt, mace, and allspice. Add a quarter of a pint of port wine, and sufficient veal broth, or Mock to cover it ; put it on a gentle fire, and let it stew until three-parts done. Then takeout the neatest pieces of venison for the pasty, and put them into a deep dish, in a cold place, with a little of the gravy poured over ; them. Pour the remainder oi the gravy over the bones, &c., and boil it for a quarter of an hour. Cover the pasty with some raised any en. m the bones, strain and skim it clean, m\(1 a glass of port wine, the juice of a small Ivinon, and a piece of butter rolled in Hour. I'our it into the pasty, and serve. Lfivk Pie. -An Entree. Time, to bake, about one hour, 730, Half a pound of beef ; a quarter ol ^1! J' • i 'I. •^m£XKmimmw*ium^wti^maamm.tit 1 68 it ' u Pic of Larks or Sparrozvs, Rook Pic, &c. ^'?^^^]X:^:i^^:^t:^^^ and saU over .hem. and put In ful of grated bVrndT n- nJ.?'t?.\*^?"il- 1 ^^I'^^^-'Z-^^^f "'"'^r ; lay a thin sheet of nasi stodc: putt- pas e ^ '^'^''^'^f'^tcupful of oyer .hen put a puff paste half an ind hick over that, cut it close to the dish brush It over with e^ff. ornament the top* and stick four of the feet out of it. and bake It. Wlien done, pour in a little good craw You may put in the yolks of six hard-boilai eggs, or leave out the beefsteak, if you think proper. ' * Orouse Pie. Time, three-quarters of an hour to one hour. 733- One grouse; three-quarters of a pou'^d of nimpsteak; se.isoning of pepper, salt, niace and Cayenne; a bunch ofswect herbs; a dass of white wine; a quarter of a pint of gravy made from the bones ; puff pasir- ^ Cut three-quarters of a pound of rumn- steak m small pieces, lay them at tiie bottom of a pie-dish. and season them with pepper Stock ; |)utf paste. Cover the tdges of a pie-dish with puff paste pick and stuff ten or twelve Icrks witli aciiplul of grated bread, the peel of half a lemon minced, a sprig of choppeil parsley, a seasonmrr of pep,,er and salt, and the r/p wol-beatcn. Lav at the bottom of the dish half .a p,Minu . ueef. and a quarter of a pound of bacon cut into small thin slices, season witl: pcp|ier and salt. Arranjic the larks „n tlv iop. Season with pepper and sri.t and a si^n- of chopped parsley s pnnKlodon tl. -,«; pour in a larL'e cuplul of hnlnV'"^' ', f '?'* '^'"' P"ff Pa=^'-^ "Kike a liole in It, and bake if in a gentle oven. Pio or Larks or Sparrows. Time, to bake, one hour and a h.nlf. 731. A dozen small birds; a rumpsteak; - - 111 "■"—/"""'• uuus; arumpsteaK; ,"'"""';'"' "'"^ s^-'i^on mem with peoDer a small bunch of savoury herbs ; the peel of ^•■^'*' ""'1 Cayenne to taste. Cut the crouse half a cmun ; a slice of stale bread; half '"'° J"'"'^. P'acc them on the steak and a cuplul of milk; six eg-.; pepper and salt; ' r'°\"" '" ^ few spoonfuls of broth. Cover it two ounces of butter; puff |)astr with .-i tmnri r>,.ff ^^..„ ^ ,. •. " ^' 's Make a forcemeat w'lth the slice of bread soaked in milk, and beaten up, ft small bunch of savoury herbs chopped fine, and tlie peel of half a li;mon minced, a seasoning <'l pepper and salt, a j)iece ol butter, and the yolks of s' it into a ste-.v for a few mi stiff, tiien (ill the inside of each bhd' Line a pie dish with the rumpsteak. seasoned with pepper and salt and fried lightly • place the birds on it, cover them with the yolks of the haid-boiied eggs cut into slices juid [)our in a suthcient (juantity of gr ivy' I ut a paste round the edge of the dish and cover It over, glaze it with the yolk of an egg . „,„ biu.hedovcr it, inukea iiolc ix\ the top and i ^ bake it. 1 "'^^' Mthagood puff paste, brush it over with the yolk of ^:gz, and bake it from three- quarters of an hour to one hour. Make a gravy with the backbones, any trimmings, a glass of white wine, a .email piece of n.ace a bunch of sweet herbs, and as much water ■v. ...4... .1 jji-.xL- 01 uutter, and 1 :,, "■ •"•^'-i «h;m»s, anu as much water I.V eggs; mix all together, put j '"^i* will reduce to half a pint. When the ■pan and stir it over the fire ' H"-* '^ 'r*-'" '"'■'^'" ">« oven, pour in the gravy imtes until it becomes very '"■■o»g'> a 'lole in the top. The grouse if the inside of each bird. Line ?'"''*"• '"^y be laid whole in the pie and a large cupful of stock or gravy poured in b» fore It IS placed in the oven. A Plain Pigeon Pie. Time, to bake, one hour and a quarter. 732- Two or three pigeons ; arumpste.ik; pepper and s.nlt ; a little giavy; two ounces of butter ; putt paste. Lav a r,m of p.iste round the sides and edge ot a pie-disli, s|irinkle a little pe])|ier and salt over the bottom, and put in a thin beelsftrak ; pick and draw tlu!|)igeons, wash them clean, cut off their feet, and press the leiTs into th- sides ; put a bit of butter and a seasoning 01 pepper and salt in the inside of each, and lay tliein in the dish MH 1 their breasts upwards, and the necks and guziirds bctw ..\a them ; sprinkle some Buok Pie. Rooks must be skinned and stewed in milk and water before being put into the P|e-disli : they may then bcT trelited ij pigeons. Lpicures assert that only the .ist must be used, but if when the rook is diawn and skinned it is laid on its breast and an incision made on each side of the spine of about a finger width, and that t>,cce remoz>ed, the whole of the bird is wholesome food, that being the really bitter part. 734- f'our rooks ; half a j)ound 01 nufF paste; pepper; salt; three hard-bo led eggs ; jibout two ounces of butter ; a sm-iU piece of rumpsteak. Lay the rumpsteak in the pie-disli, cut up tin rooks as directed, and lav then, in tie dish well seasoned, ad.l the butt.-r in knobs and some hard-boiled eggs. Bake as you would a pigeon pie. «" jou Vols-au-Vent Crust. Vols- au- vent are veiy difficult to make liiMi iJ put in a fleet of pasts > wet it ail alf an incli o the dish, !nt the fop, t, and bake Rood gravy, hard-boiled if you think >ur to one sofa pound salt, niace, rbs;ai.jlass It of gravy I of rump- tlie bottom ith pepper, the grouse ilealt, and Cover it over with om three- Make a Timings, a ' of mace, ticli water ►Viien the tlie gravy grouse, if Jie, and a red in bei tewed in into the sated iis aniy the e rook is ts breast le of the liat piece lolesome rt. of puff ■d-boiled a small , cut up I ill the 1 knobs, as you } mako 1. VJ-au-iastc ; yolk of egg ; any mince ; fricassee, &c. Take a sufficient quantity of good puff paste, roll it out an inch in tliickncss, stamp it out with ci fluted cutter the size of the dish in which it is to be served ; mark it out with another of a smaller size, leaving about an inch and a half at the edge, brush it over with a beaten egg, and put it quickly into a brisk oven to rise and become brigiitly coloured. When done, carelully remove the piece marked out for th.e top with the point of a sharp knife, and scoop out all the solt part from the inside, taking care that the cnse is of a square thickness, and turn it on writing paper to drain and dry. When ready to serve, fill it with any miuce or fri- cassee of fish you please, with a small portion of sauce. Oyster Patties. Time, twenty minutes in all. 736. Light pufF paste ; two dozen large oysters ; one ounce of butter rolled in flour ; half a gill of good cream ; a little grated lemon peel ; a little Cayenne pepper ; salt ; one teaspoonful of lemon juice. Koll out puff paste less than a quarter of an inch thick, cut it into squares with a knife, cover eight or ten patty-pans, and put upon each a bit of bread the size of a wal- nut ; roll out another layer of paste of the same thickness, cut it as above, wet the edge of the bottom paste and put 011 the top, pare them round and notch them about a dozen times with the back of the knife, rub them lightly with yolk of cg^, and bake them in a hot oven about a quarter of an hour. When done, take a thin slice off the top, and with a small knife or spoon take cut the bread and "he inside paste, leaving the outside quite entire. Paihoil two dozen large oysters, strain them from their liquor, wash, beard, and cut them into four, put them into r. stewpan with an ounce of but- ter rolled in flour, half a gill of good cream, a little grated lemon peel, the oyster liciuor strained and reduced by boiling to one h,df, a little Cayenne pepper and s.ilt, and a tea- spoontulot lemon juice ; stir it over the tiie five minutes, fill the patties, put the cover on the top, and serve. Lobster Fatties. Time, twenty minuter. 737. Some puff paste ; a hen loboonful ot essence of liam and lemon juice. Mix all veil to- gether and stir it over the lire until quite hot, taking care it d' ^1 , ol" ham and veal very thin. taking off ;!i ..w irom t!ie veal, chf n tv»o sprigs of pr ev fine, and cut the liard- boiled eggs into slices. Take any mce shaped moulu, butter it, and put the veal, ham, eggs, and p.u-ley in layers until the ■mould is full easoning each l.iyer with a I little pepper and s.tir, jJacing a tew slices of 'egg at the bottom ot' she mould at equal ''I 1^ f 31 n • 170 Mt:a/ pHdiiinors. distances, fill up w.tli qood stock nnd bake 11 Vyiicn cold, uirn it out and serve on a lolded napkin. Rnrnislud with flowers cut out of carrots, turnips, and a Jittic parsley. Beefsteak Pudding. Time, to boil, two hours, or a little longer. 740- One pound and a qiiarler of flour • .spoonful of .salt ; two pounds of steak ; salt and black pq.pcr to f.,stc; one Rill of water, ut a pound, or a little nu.re, of flour in J.mJT r'"'.'"" '\ ""^"'".=;>''>Mvul. .son,,, viy finely chopped suet; put in a Rood Ji'MIXMl saltspoonful of salt. Mix- jt T' ra.te with water; flour the pasteboard th', roller, and your hands. Take out the in ' ' o.,x..tc,androllUoutaboutludfan3 IJiilter a round-bottomed puddinR.basin I bncu with paste, turning a 'little oCthe^ edj.e. Cut up the steak into small nieces ' Vitl. a hit le fat. flour them sliyh .J ™ n highly w.ih pepper and salt, tli^e. ^.v \hem >n he basm. pour over them a g ! M .■.S Rol out the rest of the paste, ly.-, a^er .hcrop<;fthebasin.pressin, .,..S Tie the basin in a floured puddi '- clofh niu put it into a saucepan n a gallon of bo.hng water, keep it contmually bSi " for ."orew;;;.-."""' -■— >-^%ad'd,ng afitt^' 'lake it up. untie the cloth, turn the oud- d.n. over on the dish, and lake ,1 e ba fn carefully from it. Serve. Som.- persons, of delicate digestion. like th.s puddmg boiled without a basin on account of the superior lightness the cn?s bii ter a round-boftomcd nudding-basin roll out the paste to about half an inch ,n hickncss and line the Imin. then put in the be.:f am kidney, pour in three or four table- spoonfuls of water, cover n piece of paste over tli(> top, press it firmly together witli your tliumb. then tie the pudding-basin in a floured cloth, and put it into a sjiuccpan with about four quarts of wafer; keep it cc.nsfanlly boiling, adding more boi inn water if lequircU. '* Mutton Pudding. Time, nearly two hours. I 742- One pound and a half of mutton cutlet ; pepper and salt ; suet crust. Line a well-buttered basin with paste, and i:ty in the mutton cut info small neat pieces and well seasoned with pepper and salt, cover It over with a crust, cut it ev.M.ly round the p'Ige ol the basin, moisten die paste, and pinch It together, tie it in a cloth, and put it in boihn- water. 'lake off the clotl i, and turn It out.carclully on a hot dish. Beefsteak and Kidney Pudding. Time, to boil, two hours. 74 r. On.- pound of rumpsteak ; one beef 'i'ake a pound of nice fender beef or Rabbit Padding. Time, two hours to boil. 743- A small rabbit ; a few slices of bacon or ham ; pepper and salt ; su('t paste Cut a small rabbit into small neat pieces 'Lino 'Y h''""''^ •' ^''^ '^'''' °^ ^^»<=°"' °r ham' Line a basin with a good suet crust. Lay n the pieces of rabbit with the bacon, or ham intermi.xed, season to your taste with pepper and salt and pour in a cupful of water. Cover the crust over the top. press Insecurely with the thumb and finger.' and Suet Pudding. Time, to boil, one hour and a quarter. beei's.u?"'' ''°""'' °^ ^°''' '• ''•'^'f ^ PO""d of of water. ' """ "^^ ' *'' '''""'* °^ ^^'' • ^ SUl suet' ■'' nli?. ^n"" '""'y ''■^ '^"h finely chopped fn i." •; . ""' "-'^S^ •»"'* ^ P'"^-h of salt . lake It mo a paste with the wafer, bea ng at all rapidly together with a wooden spoon Flour a pudding doth, put the paste into ' ing water. 1 he shape may be either a roll or a round ball. \'vhen it is done' »nUe To Stcaw, Boil, ami Mash Potalon. 171 VEGETABLES. VEGETABLE PUREES, SALADS, AND * SALAD MIXTURE. To Steam Fotatoea. Time, twenty to fi^ty minutes. -.-. Pare the potatoes thin, and throw till' 111 into cold water lor about five minutes ; iluii iiiit the strainer over tiie saucepan filled \Mili hoiiinj,' water, and let them steam from UMiitv to forty minutes, or until a fork goes il,.ou''ii them easily. Then take them up. nnd serve thcni quickly, or they will lose their colour. To Boil Potatoes. Time, eighteen to twenty minutes after the vv.iler boils ; large ones, half an hour. 746 Tare some potatoes as near the same size as possible, and throw them into cold water. Then [lut them into a saucej^an, cover thorn with cold water and a pinch of salt. When the water boils, check it several times bv throwing cold water in, ns the slower they are boiled the better. When (lone, tlujw away the water, and sprmkle a 1 ttle salt over them. I'ut them al the side of the fne to drv, with the lid of the sauce- pan off. and then serve them quickly on a n.ii'kin. To Boil Potatoes with their Skins on. Tinu-, twenty to twenty-five minutes after ilie'water boils ; three-quarters of an hour, or longer, if very larije. "47. Choose the potatoes as nearly the same size as possil)le. Wash and scrub them thoroughly clean, put them into a saucep.an, just cover them with water and a little salt. Let tlum boil, and then draw the saucepan to the side, ai.d let them simmer slowly until tender and sufliciently done, which m.iy be ascertained by trymg them with a fork. Then drain the water Irom them, raise the lid, and let them dry by the side of the fire. Peel them carefully and qnieklv, and serve them, in a very hot vege- table dish, with or without a napkin. To Mash Potatoes. Time, half an hour, or three-quarters of an hour if large. 748. rotntoes ; a piece of butter; a httlc inilk and salt. Old potatoes, when unfit for boilmg, may be served mashed. Cut out all imperfections, take off all the skin, and lay tliem in cold water for an hour ; then put them mto an iron saucepan with u ie.is|)oonfu! of salt, cover them with water, and let them boil tor half an hour, imlcs «l high on a dish ; or they may be chopped up small, seasoned with a little pepper and salt, and fried lightly in butter, turning them several times that th-y may be nicely brownetl. Serve in a covered dish. Potato Bibbtins. Time, ten minute , 753. Wash and remove any specks from m ij« MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 n I.I 1.25 1^ II 2.8 1^ ■^ 77 III! 1^ ll£ 2.2 ■ 63 if l£ 2.0 l£. u. ^ lULiiU 1.8 1.4 1.6 M APPLIED IM/1GE Inc ^^ 1653 East Main Street rjS Rochester. New York 14609 USA SSZ (716) 482 - 0300 - Phone ^ (716) 288 - 5989 -Fox 172 Potato Croquettes.— Rolled Potatoes ivith Szvect Sauce. some nice large potatoes, and when peeled, lay tliein in cold writer for a siioit time- then pare them round and round like an apple ; but do not cut the curls too thin or they are likely to break. Fry them very s owly in butter a light colour, and drain them from the grease. Pile the ribbons up on a hot dish and serve. Potato Croquettes. Time, to fry, ten minutes. 753. Eight large potatoes; one ounce and a half of butter; pepper and salt ; a httle nutmeg ; a sprig of parsley ; two or three eggs; and some biead-crumbs Wash eight large potatoes, and roast them in the oven, take out the inside, and when cold pound them in a mortar with about an ounce, or an ounce and a half of butter; then stir in a seasoning of pepijcr salt, and nutmeg, with a spr^g of parslev chopped up fine ; mix and pound a'l well together, and then bind with the yolks of two or three eggs and the white of one. Make them up into balls, roll them two or three times in bread-crumbs, and fry diem m boihng fat. When done, drain them and serve. To Broil Potatoes. 754. Eight or nine potatoes; a little flour; butter; pepper and salt. Cut some cold boiled potatoes lengthwise a quarter of an inch thick, dip each piece in liour, and lay them on a gridiron over a clear fire. When both sides are nicely browned, put them on a hot dish with a piece of butter over them, and a little pepper and salt. Serve them up hot. i'l'i.fr^r^' ''°*' •l"fJ press it into a mould or into the sh.ipe of a cake, before seasoning/ Potato Puffs. 757. Three ounces of flour; three ounces of sugar ; hree well-boiled potatoes ; a piece of butter the size of a nutmeg; two egS ■ a httle grated nutmeg, »" '•i^i.s, Boil and mash three mealy potatoes • m\- them with three ounces of sugar uS ounces of flour a little grated nutmeg ^ r. '^m'^'i ""^ ?"""• ^"^ *^^° well-bellen I eggs. Make them into cakes, fry a nico brown, and serve them with white sauce. To Brown Potatoes under Meat. 7S8. Boil some fine large mealy potatoes, take off the skins carefully, and about an hour before the meat ij cooked put them into the dripping-pan, having well diedg, d tl.ein with flour. Before serving, drain tireni irom any grease, and serve them up hot Potatoes a la Maitro d'Kotel. 755. Some boiled potatoes; a little melted butter; pepper; salt; a sprig of parsley; a lew chives; and the juice of half a lemon. Take some potatoes boiled and peeled • , when nearly cold, cut them into rather thick i slices and put them into a stewpan with a httle melted butter, seasoned with pepper salt, a sprig of parsley, a few chives chopped fine, and the juice of half a lemon. When very hot, put them into a dibh and serve with the sauce over them. Kolcannon-as Bressed in Ireland. 756. Si.\ large potatoes; three cabbages; halt an ounce of butter; one spoonful of Cleans -. ;x;)per and salt. '^^ii the potatoes with the skins on, bruise them to meal, and mi.x iheiii with the cab- bage boiled, pressed Irom the water, and cliopped fine; then add to them the butter ucaui, pepper and salt ; ^y\x the whole over Potato Cones, or loaves. 759. Some mashed potatoes ; a little raw shallot ; pepper and salt ; two ounces ci butter. Boil and mash some potatoes, mix with them a seasonmg of pepper, salt, and minced shallot, beat into it a sufficient quantity oi fresh butter to bind it, divide it into equal parts, and form them into loaves, or cones and place them under roast beef or mutton' to slightly brown, allowing a little gravy to fall on them. ' Rolled Potatoes with Sweet Sauce Time, fifteen to twenty minutes to brown the roll ; five or six minutes to boil the sauce. 760. Four pounds of boiled potatoes • a glass o. white wine ; a little nutmeg; beaten mace ; yolks of six eggs ; bread-crumbs ; nait a pint of white wine ; two ounces of sugar; and a httle melted butter. Beat four pounds of boiled potatoes in a mortar with a glass of white wine, a little grated nutmeg, and beaten mace ; mix it to- gether wuh tlie yolks of two or three c^-s and a very little melted butter; make ittn a roll, brush it over with the yolks of some well-beaten eggs, and roll it in bread-crumbs- butter a dish, put it in, and bake it in a gentle oven a nice brown. When done put It on a hot dish, have ready a sauce i^ade with half a pint of white wine, two ouiics of pounded sugar, the yolks of two beaten eggs, and a httle grated nutmeg. Mix all together and stir it over the fire till it is r.Tfhe: thick, then pour it over the rolled potatoes, and serve. Sauce. it into a mould, lefore seasoninj^'! T ; three ouncps lotatoes ; a piece »egi two t'gi^s; y potatoes ; mix if sugar, tliree ited nutmeg, a wo well-beaten ^es, fry a nice white sauce. 3er Meat. Tiealy potatoes, and about an )ked put thcni g well dredgtd ng, drain tlicnj lem up hot. aves. s ; a little raw wo ounces ci oes, mix with dt, and minced 2nt quantity oi 5 it into equal .ves, or cones, 2ef or mutton, little gravy to eet Sauce ites to brown ;s to boil the 1 potatoes; a itmeg; beaten read-crumbs ; rto ounces of :er. potatoes in a wine, a little ce; mi.\it to- >r three eggs, make it in a ollv- ..v^i-i -- over with the remaining two ounces of cheese and the bread crumbs. Bake it for about twenty minutes, and serve it up hot. To Boil Green Peas. Time, twelve to fifteen minutes if ycung • twenty to twenty-five minutes if large. 762 Half a peck of peas; a knob of but- ter ; a sprig or two of mint ; .and a tea- spoonful of white sugar, if you like. Shell half a peck of green peas, and put them into a saucepan of boiling water with a teaspoonful of salt, and a sprig or two of _ mint let them boil about half an hour with and serve the pan closely covered. When tender, drain them through a colander, anc. put them in a dish with a bit of butter stjrrcvl into them, a very little pepper, and tin- sprigs of mint on the top. berve them up very hot. To Stew Peas. Time, one hour, 761 A piece of butter the size of an ^gz ; a few onions ; a bunch of mint and parsley; half a spoonful of flour; one ounce of sucar; a pinch of salt. Put the butter into a stewpan with the onions, heibs, and salt ; stew the peas in a little water slowly for one hour, stirring thc^n frequently; when they are done, add the flour mixed in a little butter very smooth and the sugar pounded ; simmer them with the herbs, "having removed the onions. serve them quickly To Boil Carrots. Time, twenty minutes ; if large, one hour and a half to one hour and three-quarters. 765. When young and small, carrots need only be washed without scraping, and the skin wined off if necessary after they are boiled. ' Put them into a stewpan with hot water to cover them and half a spoonful of salt. Let them boil fast for twenty minutes, then take them out, with a clean cloth rub off the skins, and put them whole into the dish If old carrots, scrape the skins very clean, and wash them ; if large, cut them in halves, and boil them in plenty of soft w.iter till they are tender. Put them in a dish. Carrots Flemish Way. Time, forty-five minutes, to boil. 766. Six or eight good-sized carrots ; five small onions ; a sprig of parsley ; salt and pepper ; three-quarters of a pint, or a pint of gravy, or a quarter of a pound of butter, iioil six or eight good-sized carrots for about three-quarters of an hour, or until they are tender Cut them into stars or dice then stew them with five small onions, a sprig of chopped parsley, a little pepper and salt, three-quarters of a pint of good gravy, or a little melted butter. Serve very hot. Peas Stewed with Mint and Lettuces. Time, forty minutes. _<:. nn" nnart of preen Dcas ; two cab- bage lettuces a slice of ham or bacon ; one To Stew Carrots. Time, to parboil them, fifty mintitcs : nearly twenty minutes to simmer. 767. Some carrots ; five tablespoonfuls of cream ; a quarter of a pint of water, or weak stock ; a piece of butter rolled m flour. , _ c .- Cut into idige slices iurne nne carrot* ^i Hi a' ■fi P IS \JT, 1 74 Mashed Carrots— Boiled Artichokes, Asparagus^ &c. Scraped and vvaslicd, parboil tbom, and then simmer until tender in about a quarter of a pint of weak broth and five large spoonfuls of cream. Add a seasoning of pepper and salt, and a piece of butter rolled in flour. When done, serve on a hot dish. Mashed Carrots (American). 'lime, to boil the carrots, one hour nnd a half to one hour and three-quarters. ' 768. Some carrots ; butter ; pepper, and salt. Scrape olT all the skin, wash them well, and boil them tender in a stcwpan of boiling water. Then take tliem up with a skimmer^ mash them smooth, add a piece of butter, and season with pepper and salt. Place them in the centre of a dish, piled up, nnd marked over with a knife. Serve with boik-d or roast meat. To Boil Articbokcs. Time, half an hour to three-quarters of an liour. 769. Two tablespoonfuls of salt and a piece of soda the size of a sixpence to every gallon of water. Gather the artichokes two or three dn.-s before they are required for use. O the stems, pull out the strings, and them in two or three waters that no insc y may be in them. Have a large saucepan of boiling water with the above quantities of salt and soda. Put the artichokes with the tops downwards, and let them boil quickly until tender. About half nn hour or three- quarters will boil them, but that can be ascertained by pulling out one of the leaves • (if It comes out easily they are done) or by trying them with a fork. Take them out and lay them upside down to drain. Serve them on a napkin, with a tureen of melted butter, allowing a teacupful to each arti- choke. They may be served without a napkin on a Iiot dish, with white sauce poured over them. To Stew Artichokes in Gravy. Time, twenty to twenty-five minutes to boil the artichokes. 770. Artichokes; one ounce and a half of butter ; a quarter of a pint of gravy • two spoonfuls of ketchup ; juice of half a small lemon. Strip off the leaves from the artichokes remove the choke, and soak them in warm water for several hours, chnnging it two or three times. Put them into a stewpan, pour in a quarter of a pint of good graw two spoonfuls of any ketchup, with the juice of half a siiiiOttehion, and thicken the sauce with an oiThce and a half of butter rolled ii, flour. Set the stewpan over a moderate fire, and let it stew until the artichokes are quite tender, and serve on a hot dish, with the sauce poured over them. Jerusalem Artichokes— An Entree. Time, twenty minutes. 771- Half a pint of white sauce ; sufficient artichokes for a dish. Wash and peel a sufficient number of Jerusalem artichokes to fill a dish. Cut them m the shape of a pear, with a piece from the bottom, that they may stand up- right in the dish. Boil them in salt and water until tender. Then place them neatly on a dish, and pom- over tliem about half a pint of white sauce. Garnish with a few Brussels sprouts between each. To Boil Jerusalem Artichokes. Time, twenty minutes. 77^- To each gallon of water, two table- spoonfuls of salt. Wash the artichokes very clean, peel and cut them into a round, or oval form, and put them into a large saucepan of cold water, with the salt and water in the above proportions. They will take about twenty minutes from the time the water boils to be- come tender. When done, drain them and serve them with a little white sauce, or melted butter poured over them. Or on a napkin, with melted butter in a separate tureen. To Boil Asparagus. Time, fifteen to eighteen minutes after the water boils. 773- One tablespoonful of salt to half a gallon of water. Scrape very cle.-o all the white part of the stalks of the asparagus, and throw them into cold spring water, tie them up in bun- dles, cut the root ends even, and put them in a piece of muslin to preserve the tops. Have a wide stewpan of spring water, with the above proportion of salt ; and when it boils, lay in the asparagus and boil it quickly for filteen minutes, or until it is tender. Have a thin slice from a loaf nicely toasted, cut it in square pieces, dip them in the asparagus water, and put them in the dish. Take up the asparagus, lay it on the toast with the white end outwards, and the points ineciiiig in the centre. Seive with luclted butter in a tureen. S%^ tes after the alt to half a Asparagus and Cauliflowers. 175 Asparagns in French Rolls. Time, about half an hour to boil. 774 Three French rolls; one hunched | asparagus ; half a pint of cream ; yolks ot four CC2S ; salt and nutmeg. Cut tlie green part off a hundred young ..snaraqus. wash them well, boil and strani 'them Take three French rolls, cut a piece \ neatlv out of the top crusts, taking care | "hat they will fit again ; pick all the crumb out of the inside, and crisp them before the fire or fry them brown in butter ; then take half a pint of cream, x.ith the yo ks o four ovfive cUs.beat up in it a little salt and nut- nie- and stir it well together over a slow f,re°till it begins to thicken ; put in three narts of the asparagus cut small ; then til {he rolls with them, put on the tops, and with a sharp skewer make holes in the tops, and stick some asparagus in as if it were growing ; put them on a dish and seivc them very hot. To Boil CauliflowerB. Time, twelve to fifteen minutes, longer if very large. 775. A tablespoonful of salt to each gallon ° Wake "choice of some cauliflowers that are close and white, pick off all the decayed leaves, and cut the stalk off flat at the bottom ; then put them with the heads downwards in strong salt and water for an hour, to draw out all the insects. Drain them in a colan- der and put them into a saucepan with plenty of fast boiling water, keep the pan uncovered, and boil them quickly until tender, which will be from twelve to fifteen minutes, or longer if they are very large. Skim the water clean, and when done, take them up with a slice, and serve with sauce in a separate tureen. Cauliflowers in Sauce. Time, ten minutes to parboil ; twenty minutes prevent its burning ; and serve the btinchcs of cauliflowers with the sauce poured over Or have one whole head in the centre of the dish, and the small sprigs arranged round it. Moulded Cauliflowers w'.th Sauce. Time, to boil caulinowers. ten to fifteen minutes if small. ' 777 Three heads of very white cauli- flowers ; a little flour ; some maitre d hotel sauce, piquante or tomato sauce. Put a small quantity of flour into a sauce- pan of water, and when it boils put m th'ce verv white heads of cauliflowers. W lien suliiciently done, cutoff the stalks, place the nieces head downwards mKo^ hot basin, and press them genlly together. I'ut either of the above sauces into a dish, and turn tlie moulded cauliflowers out of the basin on it. which, if quickly and carefully tlone. will have a very good appearance, forming one large cauliflower. to simmer. 776 Three heads of cauliflowers ; three- j quarters of a pint of weak broth ; two ounces of butter ; a htUe flour ; three tablespounfuls of cream ; pepper and salt. Parboil three heads of cauliflowers ; tnen cut them into bunches, and put them into a stewpan with three-quarters of a pint o weak broth, and a seasoning of pepper and salt. Let them simmer for twenty minutes, and then stir in three large spooniiih 01 cream, and about three ounces of butter rolled in flour. Set the pan over the fire for six or seven minutes, shaking it conitant.y to Cauliflower an Gratin. Time to boil c.iuliflowers, ten to fifteen minutes if small ; twenty minutes or longer if large. 778. Cauhflowers: clarified butter; four ounces of grated Parmesan cheese ; a season- ing of pepper, salt .and nutmeg. Arrange some neatly- cut pieces of cauli- flower, previously boiled, on a dish, pour over them a cupfiil of clarified or mt- ted butter, strew over a quarter of a pound ot crated Parmesan cheese, and season witU pepper, salt, and nutmeg to taste. Brown witli a salamander, or set them in the oven until lightly coloured. Or- Time. to boil the cauliflowers, ten to fifteen minutes if sma" ; twenty or twenty-hve minutes if large .'.•-i or twelve minutes to bake. 779 Two or three cauliflowers; a little srarlic; pepper: salt; bread-cnuubs ; a fe\v capers; two anchovies; a liille ckuilied butter. ., ^ , Boil two or three cauliflowers until tender, cut otf the stalk, and arrange them neatly ' piled up on a hot dish previously rubbed i with a very little garlic. Wash and miiice ! one or two anchovies very Imc witli a lew capers. mi.\ them with a seasoning of pepper ■ and salt, and a small cupful of breadcrumbs, ' strew it over the cauliflowers ; and pour over the whole sufficient clariticd butter to -wcU W ! if 'I I ^ \ i >j iti I 5 ■ ''I ■ k! 176 Cabbages, Bnissch Sprouts, Savoys, moisten it. Bake it in a moderate oven for about ten or twelve niinutco, or until it is lightly coloured. To Boil Brocoli. Time, ten to fifteen minutes if small ; twenty to twenty-five minutes H" large. • 780. Two or three heads of brocoli ; two quarts of water; and a little salt. Strip off all the dead outside leaves, and cut the inside ones even with the ilowcT ; cut off the stalk dose, and put them into cold salt and water for an hour before they are dressed to cleanse them from all insects j put tiiem into a large saucepan of boilint^ salt and water, and boil them quickly {qx about twelve or fifteen minutes with the pan uncovered. When tender, take them care- fully out, drain them dry, and serve them with a httle melted butter poured over them and some in a separate tureen. Brocoli and Buttered Eggs. Time, to boil, as above. 781. Three heads of brocoli; some toasted bread ; four oimces of fresh butter; six c"-gs Boil one large and two small heads of brocoh tender. Put four ounces of fresh butter into a stewpan, and when warm stir in six well-beaten eggs until of the consistency of good cream. Pour it over a pifce of toasted bread, previously placed in a hot dish. Lay the large head of brocoli in the centre, and the two small ones cut into spngs .?nd arranged round it. To Boil large Cabbages. Time, half an hour to three quarters. . 782. A tablespoonful of salt to half a gallon of water. Pick off all the dead leaves, and cut the stalk as close as possible from the cablw^es • cut them across at the sialk end, or if tery large divide them into quarters Soak fheni m cold water to get out any in-ects, and drain them dry; then put tiiem into plenty of fast boihng water, with the salt and a ■very small piece of soda ; press th.'m down m the water once or twice, keep them un- covered, and let them boil quickly until tender. When done, lake them up into a colander to drain, covering them over and when dry, serve them neatly arranged on a hot dish. A very small piece of soda may be added to all greens when boiling. To Boil Brussels Sprouts. Time, ten to twelve minutes after the water boils. '.oU^'-^K ^It""'^' ^P*""^^^' a tablespoonful of salt ; half a gallon of water. a pun of Brussels sprouts, and wash tliem clean ; then put tlum into a saucepan Sf boiling salt and water, with a rery smal piece of soda. Boil them very quickly, wit he pan uncovered, until tender theirdrain them through a colander, and serve them ar. ranged in a light pile in the centre of the dish, with a tureen of melted butter. To Boil Sprouts or young Greens. Time, young greens twelve minutes ; brocoli sprouts, ten to twelve minutes after the water boils. 784. Pick any dead leaves from the snrouts or greens and put them into cold water to soak with a httle salt to take away any insects ; then drain them through a coUukIlt and put them mto a saucepan oi fast boilin- water wih a httle salt. Boil them ciiucklv with the l,d off, until tender ; and when done,' Iiickl "'" "^' '"'''^'" ^''^'" ^^^"' ^"^ ^^'■^'^' To Boil Cabbage or Savoys. Time, a large cabbage or savoys, half an hour to three-quarters; young summer greens, twelve minutes. r 7^5- Remove any dead or decayed leaves. Cu off as much of the stalk as convenient, and cut the cabbages across twice at the stalk end, unless very large, then they must be quartered ; wash and soak them in cold water to prevent any insects being in them, drain them in a colander, and put them into a saucepan oi boilu,}:; water, with a spoonuil ot salt btir them down frequently, and let Hiem boil very quickly until tender, taking care to keep the saucepan uncovered. When done, take them up quickly, drain them through a colander, covered over to keep them warm ; dish and serve them very hot arranged in quarters round the vegetable Cabbage with Forcemeat -a laFrancaise. 786. A large cabbage ; a slice of bacon ; a sprig of thyme ; two carrots ; one bay-leaf • some stock ; pepper and salt ; mincemeat or lorcemeat. Take off the outer leaves, and cut off the sta k from a fine cabbage ; scald it in hot water for ten minutes, make a hole in the middle by the side of the stalk, ftud fill it between each le.:f with minced beef, or mut- ton liighly seasoned, or with some sausa"-e forcemeat, bind it round neatly, and stiuufit in a stewpan wiili snine stock ,t •jI jcc of bKon a sprig of thyme, the bay-leaf, and two car- rots ; let all stew gently, and when done MMMM »nwli^*l i M ii tfmi,M, fregcv'hcd GrccHS^Spiuach---T^^ ' Boiled Turnips. Time, one liour to one liour and a qtwrter ; youn^ ones, twenty nunntes. 790. Turnijis ; a spoonful of salt to every halt K.-illon ol water, r lie Mie turnii«. and cut them mtn quar- ters' nut them into a stcwpan of l.mlin.f: water, and salt in tlie above proportion and l)oil them until quite teni> tiblespoonfuls of cream. When tl J spinach has boiled until quite tendci cliop i very fine, and rub it through .-'c.w^re sieve ; season it with pepper, Xlnd a Utle gra'ted nutmeg. Put it into salt, ana -^ "" =j j, f,re until warm, Uien'S n t' ree tablespoonful s of cream, add a qua "er of a pound of butter, and a Ua ;o2n?ul of poun^ded. sugar, stir . ove. tlieftre for five or six minutes and serve U ,-:,...! hi"h in the centre of the dish, anu K^nished XNuii croatQUS ; or press it mto u form. Turnips in White Sauce. Time, three-quarters of an hour. 701. Some turnips ; a large cupful of white sauce; .and a little butter. Wash and peel as many nice white turnips as you rec.uire for a di^h ; peel and cut thetn iuto forms as for Jerusalem artichokes, and boil them ter.der in a saucepan of water wit 1 ;i pirce of butter the size of a large wahuit When (lone, drain them on a colander, .and place them on vour dish neatly. Tour over them some white sauce, and serve them up hot. To Boil Trench Beans. Time, moderate size, fifteen to twenty minutes. 702. French beans ; a little salt ; and wnter. Take as many French beans as you may require, cut off the tops and bottoms, and irinove the strings from each side ; then d - vide each bean into three or tour pieces, cut- tiag them lengthways, and as they .are cut nut them into cohl water with a little -dt. Have ready a saucepan of boiling wa.er drain the beans from the cold water and nut them in. Boil them ciuiekly with the saucepan uncover.-d, and as soon ;x3 hey are done, drain them in a colander Disii and serve them with a small piece of bal.cr stirred into them. French Beans a la Creme. lime to boil the beans, fifteen minutes if young ; longer if a moderate size. nu-i A pint and a half of French beans ; a little salt and a great deal of ^^'^t^'; • ^'^^ yolks of three ^ggs : two tablespoon ds of •^ ^o^s of "ood butter : ana one spoonful of vinegar. ^^ '■I i in ' 15 '% nn hH ■! ! 178 Broad Beans. — Haricot Beans. — Beetroot, String a pint and a lialfof French beans, or as many as yoii may require, and boil tiipm in a lartje quantity of water with a little salt until tender, and then drain them. Beat the yolks of three new-laid esrgs in two larpe spoonfuls of cream, and about two ounces of pfood butter, put it when tho- roughly beaten together into a stewpan, and .set it over a clear fire. When verv hot, stir in a large spoonful of vinegar, add the beans, and let it simmer for five orsi.v minutes, stir it constantly with a wooden spoon, and serve it up very hot. To Boil Broad Beana. Time, a quarter of nn hour if voung ; twenty to twenty-five minutes if of a'mod'erate size. 794. One peck of beans ; one tablespoon- ful of salt ; and half a gallon of water. After shelling the beans put them into a saucepan of boiling salt and water, and boil them quickly for a quarter of an hour if yonng, or longer if of a moderate size. When done, drain them on a colander, and serve them with parsley and butter in a se- parate tureen. Boiled bacon should always be served with broad beans. White Kidney Beans Fricasseed. Time, a quarter of an hour to stew, 795. One quart of beans ; half a pint of veal broth, or water ; a bunch of sweet herbs ; a little salt ; nutmeg ; and beaten mace ; a glass of white wine ; a piece of butter ; yolks of two eggs ; half a pint of cream ; juice of half a lemon. Take a quart of white kidney beans; if they are dried soak them in salt water all night; if fresh gathered, blanch them and take off the skins. The dried ones must be boiled till they are tender and the skins slip off; put them into a stewpan with half a pint of veal broth or water, a bunch of sweet herbs, a little beaten mace, pepper, salt, and nut- meg, and a glass of white wine ; cover them close, and let them stew verv gentlv for a quar- ter of an hour; then take out" the herbs, add a piece of butter mi.xed with flour, and shake it about till it is thick. Beat the yolks of two eggs in cream, put it in, and keep shak- ing the pan one way till it is thick and smooth: squeeze in the juice of half a lemon, and pour the fricassee into a hot dish. Garnish with pickled French beans. I or four hours, then put them into a large pan of cold water and salt in the above propoi. tions, and when boiling draw them to the side to simmrr for two hours, or longer if necessary. When done, drain the water from them, and let them stand uncovered until dry, then add a seasoning of pepper and salt, and a piece of butter the size of a walnut. Shake them over the fire for a fow minutes until hot, then turn them carefully out without breaking the haricots, and serve them quickly. Haricot Blancs a la Maitre d'Hotel. Time, to boil and stew the beans, two hours to two hours and a half. 797. One quart of haricot beans ; a sprig of parsley ; a teaspoonful of chopped chives ; peijper and salt ; four ounces of butter, and half a lemon, or a spoonful of vinegar. Soak a quart of haricot beans in cold water for two or three hours, then boil them in salt and water until tender ; drain them well, and put them hot mto a stewpan with four ounces of butter mixed with a teaspoon- ful of chopped chives, a sprig of parsley minced fine, and a seasoning of pepper and •salt. Place it over the fire, and shake the pan, as stirring with a spoon may break the beans. When hot and all thoroughly mi.xed together, serve with the juice of 'half a lemon, or a spoonful of vinegar or not ac- cording to your taste. Haricot Beans with White Sauce. Time, to boil two hours. 798. Beans ; a little white sauce • and cream. Soak the beans for twenty-four hours in cold water with a little salt in it, then let them boil slowly till quite tender. Pour the water off, and having some white sauce ready-made, toss the beans up in it over the fire for a few minutes, and add a little cream when they are turned into the dish. To Boil Haricot Beans- Time, two hours to two hours and a half. 796. One quart of beans ; a piece of butter the size of a walnut ; half a gallon of water- a spoonful of salt. Shell a quart of haricot beans, and soak them in cold water for three To Boil Beetroot. Time, one hour, one hour and a half, or two hours. pepper. ^^'"'°°* ' '''"'^^'" ' '^^' ' *"'l Winter beets should be soaked over night and before boiling washed very clean, then put them into a stewpan of boiling vater and boil them quickly. If not very large one hour will be sufficient for them, but if large a longer time must be allowed. When done, put them into cold water, and rub PnJ. i^'^'",- ""'"^^ y^""^ ^*"^s, then cut them into thin slices, put them into a dish, and •na-iiiiBgiHiJilililii ililliMi't'-iiHiiil Vegetable Marroivs.- -Parsnips. 179 pour over them some cold vinegar ; add a H%";v.^"wradorboiledmcat.mixa HrV'^iblespoonful of butter with a cupful nfN^neffar ; season with pepper and sal , ike it^very hot, and pour it over the beet- '"u'beetroot is in the least broken before flipssed, the colour will be gone entirely. BoUed Vegetable Marrow. Time, ten to twenty minutes. 800 Some marrows ; one tablespoonful of salt to half a gallon of walcr Peel the marrows and put them mto a ^lucenan of boiling water and salt. When cndef take them out. cut them into quarters large, if not. halve them. Serve them in a Stable dish on toast, with a tureen 01 melted butter sent to table with them. Stowed Vegetable Marrow. Time, twenty minutes, civorpio-htve" table marrows ; juice of'haif a lemo'r- o;e%unce of butter or fat 'Tki off aU the'skin of six or eight vege- £^\[rsrs:^SofhSrKr teS up with I rich Dutch sauce or any othfr sauce you please that is piquant Fried Vegetable Marrows- Time altogether, fifteen minutes. 802 Six vegetable marrows ; egg ; bread- -Hnix^^Strirowsin^ar.r. £t*;;^^^i:;;.rrnn4/^'tS Wn done, drain them dry, dip them '"to beaten egg. and cover them well with bicad- aumbs! make some lard or butter hot and frv them a nice light colour, strew a httle pjpper and salt ove^ them, and serve them up quite dry. Or- 803. Six or eight vegetable marrows ; ^Take'sfx 'of eight vegetable marrows as near of a s^ze as possible, slice them with a Smber slice, dry them on a c oth and fv,r ♦iipm in verv hot lard or butter, arcu^c fern vTthpepper andsalt, and serve up on a np^in Care must be taken that the fat is '^.''K* - 'b-v are done in a minute, and S soon'spoih "If not hot enoush. ihey will be tough and g'en^y. Vegetable Marrow Riss'les. Time, about half an hour. 804. One or two large ve-c^tablc marrows ; some well-seasoned minced beet, and .1 ''^^fC^^f Srows very thin, cut them .cro s take out the seed, and fill the cent. e lith well-<^casoned minced cold beet or e.d. Tf the litter add a little minced lemon \->M, ie' hem Surely together, and stew tl.m in a little good gravy made from the bcefbones Serve on a hot dish with the gravy poured round them. I Parsnips Boiled. Time, one hour to one hour and a half; if small, half an hour to one hour. 805. A tablespoonful of salt to half a gal- '°"lf°tlirpa;snips are young they reqviire onW o bJ s ."peel before boiling, old ones mubt be pared thin and cut into quarter.. I lU hem into a stewpan of boilmg salt and va er bo them quickly until toder. take hm up. drain them, and serve m a ve^e- ble dEh. 'l-hcy are generally sent to t.ible wS boiled beef.'poik. or salt cod and also added as a garnish with boiled carrots. Fried Parsnips. Time, one hour to one hour and a half. 806. Parsnips; btUter ; and pepper. Boil the parsnips until they are tender, then skin hem. and cut them m l.ces eigthwiseof aquarterof an m-^h in thu^k- ncss • fry them in boiling butter or t^eei dript^in- When one side is brown, turn Sover to brown the other ; then put i on a dish and drccVethem with a httle pipe? Serve them ^ni\^ fried or roast meat. Parsnip Fritters. Time one hour and a half to boil, if large ; If small, half an hour to one hour. 807 Four or five parsnips ; a teaspoonful of flour : one egg ; some butter or beef '^'Sffiour or five parsnips until tender, take off the skins and mash them very fine, add to them a teaspoonful of Aour one egg well beaten and a seasoning of salt. Make tne Svue into small cakes with a spoon, and frf them on both sides a delicate brown a boiling butter or beef dripping. When both Ses are done, serve them up very hot on a napkin or hot dish, according to your taste napKin ui ^^^^^^ vprv nnich the salsify or oysVe? plant, and will generally be preterr.J. P e-. t- y] I So Jlfadcs of Cooking Pavsnips.-Onions.^Cdcry. Parnips Boiled anrl Browned under Roast Beef. '^/n'"n:J'?'^"" ''".'"■ !" ""'^ ''""'• 5 o"e hour «o one Iiour and a half, accordinjr to size. ♦n f!!?' ^'^^"'ps : ""c large spoonful of salt to f vc pnits of water ; pepper and salt. Inro '' \?. ■''''''''"' ""■ P-'^'-s"ips. and if very In ,^c cut tlicn, across. l'„t th.-m into boihnff salt and uatcr, and boil them very quicklv i.nt.l tcMKlcr. Take them up. dram^ them dry and place them in the drippinF-,)an under roast beef, dust over them' ail" roi)pcr and salt, and let them brown nicely bervc them m a separate dish, with a few as a trarnish rmmr ♦ in .„„„* " *" a garnish round the meat. Parsnips Mashed, Time, one Jiour to one hour and a half. 809 Parsnips ; a little cream ; pepper • salt ; two ounces of butter V^W^t , Boil and scrape the parsnips, then mash cm smooth with a few spoonfuls "rcrS, two ounces of butter, and a little pepper and salt ; wann over tlie fire, and servcf^ To Stew Onions Brown. Time, two hours. grfv'y: ^°"'° ^^'^^'S^i onions; good beef Strip off the skin and trim the ends ncativ jkmg care not to cut the onions; place hem in astewpan that will just hold hem 'n one layer, cover then, with some ve J pood beef gravy, and let them stew ve J slowly for two hours, or until thev arc S fcctly tender without breaking. 'iL 0^1 on, fmed "''""'^^-^^^'^ tlicy are stewed, ifpie- Stewed Parsnips. Time, one hour to one hour and a half. Sro. Four large parsnips ; half a pint of a iim;> '• "" ?'h'" °^ ^""'''^ '"'■^•'^d with flour a httle grated nutmeg ; some salt I are and boil four parsnips very tender cut them m rather thin slices and put ?hem >nto a stewpan with half a pint of ?ream a piece of butter rolled in l^our, gratS^m iHiit IS well mi.Ycd. and is thick and smooth Wlica done, put it in a hot dish and sSve Onions & la Creme Time, two hour , 813. Four or five Spar .n onions • threo TT."' f , ^".""'' •• "^ ''«1« flour "pepper salt : and half a cupful of cream ^^^ ' take off the strong taste, then drain them on a sieve and put them into a stewpan wi°h about three ounces of butter, a litS flour rubbed smooth, pepper and s.^lt, a d ha^f a and stir them frequently until sufficienti; Baked Spanish Onions. Time, two hours. ^8ir. Some Spanish onions ; half a nint of good brown gravy. 'i^* a pint ^V'ash the onions verv rlmn u„i- /i„ remove their skins. pZ them 'in n hnM °^ ^vater with a little -salt a d e Sem fe rapidly for an hour. The ta£ them n,?/ ^v.ipe them dry. roll them separSely in n hour fn ?"\P''^P^'"' --^"^ bake^them ^o "an S. p"ut'^thrinra"-veg^t'aa S' S 3alt spSe yolk of an egg. stir it over the fire for a minute but do not let it boil, and serve S Stewed biit.on mushrooms are very nice either in hsh stews or ragoOts. or senS aiDart to eat with fish. ^° Another w^y of doing them is to stew them " "'f ^"d water (after they are nibbed white) add to tlK-m a little veal gravy mace Mushrooms Grilled. Time, about twelve minutes, to broil r.^^'^A ^' u ^"""^^ mushrooms ; quarter of a pound of butter; pepper and 'sa'lt ; juice of Peel and score the under narf nf cV fi«» eartnen dish, and baste we U with melted buuer ; strew with pepper ind salt, an" eav^ them for an hour and a half. Broil on Sh sides over a clear fire Serve qui te ho? w°th a lump of butter on each and a little neDDer or with a httle melted butter, and he Lmorl juice poured over them. °" Baked Mushrooms. ri:::e, from twenty to thirty minutes. 829. rwenty mushroom flaps • auartpr of a pound of butter ; penner and ski? ar very small isialk. They ).irt and stalk -s, the unckT s a fringy fur which conti- ishrooni has rns to a dark be attended skin can be and middle. ^ fur should lany of them o strong) as fes, : to taste ; a tablespoon- egg. size. Wipe flannel, put water, and farter of an in a little iquor about >oil for five ' to dish it f cream, or the fire for nd serve it. very nice, or served ' stew them ire nibbed avy, mace, vith cream broil, larter of a t ; juice of of six fine ■n into ah th melted p and icave lil on both ! hot, with le pepper, the lemon nutes, quarter of t. Scahalc, Salsify. Tomatoes, and G rent Jn.fflcs. ^^^ \ , ,,7:^:^'^^^:^^^^^^^^^ : cut 1 fr. of un egg : one tablcpoonful of .rated offTpo tionof the stalU and «;pc '^^^M ^'7^';,^ boilinP water over Mx or rirht l^rRo JrJfuS: with a P.ece c^ Jlan-;^^ PP«\ - ,J,Z^7^.^r:.^'r numbc. o, .n. u,u. ; 1.., them rcm:iin for a f.w ;'''"'''''f^ Z' '' off 111.- '^o>i tH..i!i o<.ntlv.or an hour, tl 8„ Six or STi^ge «es ; one tea- 1 l^^apkjn; ia^it ii^ a cii.h. and serve the spoSful of salt^; a pifce of butter half the : truffles on it. i^' W ■»! I i. R' 4S1 4liMi *;f ft 184 Gvccn Morels, Cardoons, and Horseradish. Green Truffles Stewed. Time, one hour. ^7>7' Six or eislit truffles ; half a pint of .fTi-avy; a frlass of white wine; a bunch of «voc. herbs ; n little beateu mace ; pepper and salt; a piece of butter ; juice of half a lemon. Pare off the outside from six or eitrht lar"-e grecti truffles, cut them in thin slices, .and put them into a stewpan ^vith half a pint of pavy, a glass of white wine, sweet herbs led to^j^cther. pepper, salt, and mace. Cover them close, and let them simmer very slowly for one hour, then add a piece of butter mired with flour. Stew it until thick, and squeeze in the juice of half a lemon, crisp the top of a iM-ench roll, put it in the centre ot a dish, take out the bunch of sweet herbs and put the truffles over the roll. ' Green Morels Stewed. Time, one hour and a quarter. 83S. A glass of white wine ; some rravv • pepper ; salt, and beaten mace ; juice of half a lemon ; a piece of butter and flour : and some morels. Take the quantity you want, wash them very clean, cut the large ones in quarters, and let the small ones remain whole Put them into a stewpan with graw enough to cover them, a glass of white wme. pepper, sal , and beaten mace. Cover them closely and let tbem stew gently for an hour, then stir in a piece of butter mixed with flour and the jmce of hal a lemon. Boil it up un of a proper thickness and serve. To Stew Cardoons. Time, boil until tender. 839. Four cardoons ; one pint of graw • sweet herbs ; pepper ; salt, and a very little pounded mace ; the juice of half a le.non a piece of butter in flour. leaTei'^Hn!^ cardoons, pull off the outside eaves, string the white part, cut (hem about two inches long, wash thein very dean .an put them into a stewpan withapint of^vhUe gravy, a glass of white wine, a small bunch of sweet herbs, a little pounded mace pen per and sa f . Cover them over .and Sv hem gently till they are tender, then pu to hem a piece of butter mixed wi h flou?, and boil It gently till of a proper thickness. 'take out the herbs, squeeze in the juice of 1ml a lemon, and dish them up. 840. Butter and cardoons. Cut the cardoons into pieces of six inches long, and put them on a string, boil them till quite tender, then have some butter in a sfewpan, flour them, and fry them a nice i>rown. Put them on a sieve to drain, and sen-e with melted butter poured over them \ou may tie them in bundles and boil . lem like asparagus. Put a toast under them ; serve melted butter in a tureen. Cardoons Fried. Time, till tender. 841. A dish of cardoons ; two ounce'; of butter ; pepper ; salt. Cut the cardoons into pieces about oi-ht or nine inches long, string and tic tliem into bundles or cut them into dice. IV. 1 horoughly. and serve hot with melted but- ter, pepper, and salt. Cardoons & la Fromage. Time, stew till tender. 849. A dish of cardoons ; one pint of red or port wine ; pepper and salt ; one ounce of butter floured to thicken ; juice of an oran-e- a quarter of a pound of Clicshire cheese " ' string the cardoons and cut them into pieces about an inch long, stew them in the port wine until quite tender, add the flour bu tcr, pepper, and salt. Put them into a dish in which they are to be served, add the Jiiice of an orange, and grate over ali the Cheese. Brown with a salamander, and serve quite hot. Horseradisli. 843. Wash the horseradish very clean nnd lay it m cold water for nearly an hour • then serape it into very fine shreds with a sharp knife. Place some of it in a glass dish, and arrange the remainder as a gar- nish ior roast beef, or many kinds of boiled Radishes. 844 Radishes are of three sorts, the Ionr Maize. s of sug-ar corn 'fir only the last 'pan of boilinj inful of salt to lie com and let ir, if young and . When done ake off the re- ■>n a disli. place when drained 1 melted butter I the following iusks, and with cob and put it of water to a cob, cover it an hour, then butter, pepper jp very hot. CNG, &c. 'e ingredients, between each s, if the brine it, there must the quantities ounds of salt saltpetre to a an hour, and k. It swim in the )iece of wood that lay very s way, it will san Receipt. \ of common ' water ; one Lince of salt- is. eratas in the Lmds and a ame of fine Lit it into a im it clear. 1, and when laid in this ■e to always jy a suitable or Pork. salt ; one pound of coarse sugar ; four ounces of salt- ',,.(, • two gallons of water. 'Boil tlie above ingredients for halfan hour, ^nd skim tlic liquor well. Let it stand till rold before you put the pickle into the tub TM-ire u wciglit on the meat so as to keep it quite immersed. It will keep good for hve j or six months. To Cure Bacon. Time, three weeks. 860 One pound of saltpetre ; one pound of b ly salt ; one gallon of coarse salt ; one pound of salprunella ; one pound of moist ^"pound the salprunella and bay salt very fine mix the coarse salt and the sugar well together, and rub it into your bacon, hams, nnd cheeks, putting all in the same brine. Turn and rub the bacon for a week every day • afterwards every other day. Let it remain in the brine three weeks, and then send it to be smoked or dried. Large sides of bacon take a month to dry, small ones three weeks. West Country Way to Curo Bacon, Hams, &c. Time to boil the pickle, twenty minutes. 870 To every fifteen pounds of meat allow the following quantities— five pounds and a quarter of common salt ; two ounces of salprunella ; two ounces of saltpetre ; three pounds of bay salt ; six pounds and a half of coarse sugar ; three pounds and a quarter of treacle ; four gallons of water. Mix the salprunella, saltpetre pounded, and a quarter of a pound of common salt well together ; and rub it into every part of the meat, lay it in a salting-pan, and repeat the rubbing for three days. Boil up the coarse sugar, salt, and treacle, with four irallons of water, for twenty minutes, skim- rvinT • V^'^ '' ^^'■y «"«• and dissolve -t in a httle molasses ; rub it well over the cut side of the meat, around the bone, and over the whole ham. Then pack as m^ hams as you have, with the small end down- \V'ards. in a barrel, with fine salt sprinkled between and over thein ; let them remain for I two or three days; then make a cold brine of salt and water, which will bear an e." and coyer the hams wiih it. After tliTee weeks they are fit to smoke, or they n\al lemain in the brine three months without ■"jury. Any part of pork may be salted in his manner. The cheeks or head split in two, or any other pieces for boiling or smok- ing, are much finer cured in this vvay. Beef tongues may also be done in this manner. To Pickle Pork. wlfite sa?t"^"*^''^'^ of saltpetre ; twcthirdsof nii!f' "/f P^^P^*" prefer pork pickled with salt alone (legs especially), others in the follow- ing manner- — Put n i^,,^- ^r —1. .. ., m Bacon. 878. For every forty or fifty pounds of meat, allow one pound of bay salt ; one pound of saltpetre ; two ounces of salpru- nella ; four pounds of common salt. In Yorkshire and the northern counties pigs are scalded ; the hams, spareribs, and th,'f Jp k7(, ^"'^ *'^«" afterwards salted o^T i "ill "^ ^^'^^^ ^^'^^ common salt, torn n^o""^*" r°" ^ ^°'''^ '"°'" '^e first brine to run away, for twenty-four hours ; then ing manner :-Put a layer of salt at the bottom of a tub ; then mix the salt and salt- fl\? .Tl? • '^."^ "''' P°'''^ in pieces, rub it well with the salt, and lay it close in the tub with a layer of salt between everv layer of pork, till the tub is full. Have a cover just large enough to fit the inside of the tub put It on, and lay a great weight at the top. and as the salt melts it will keep it close. When you want to use it take a piece out, cover the ^m^^' ^Sain, and it will keep good a long To Cure Neats' Tongues. Time, ten to fourteen days, hJr^h T^'"^'' tongues; one ounce and a half of salprunella ; one ounce and a half of |^j}P«"^e ; one pound and a half of common rnS^^^u^'T "°^*^' to"S:ues, cut off the roots without removing the fat that is under the tongue, wash tliem very clean, and dry To rot Birds, Rahlits, Tongues, Beef, &c. 191 two-thirds of then nib them well ovor VVn three or four davs. Cover lliem w.tl ''"' u uKl a half of common salt, and r„'Tl m remain for three weeks, turmng let tiiem "• • YViDe thei.i dry, rub ''TSv br > oveMlK.m. 'and hang them to sSe7or a fortnight, or dress then out of tlic pickle. A very Cheap Way of Potting Birds. Time, one hour and a h.alf. 882. Bii-ds ; mace ; allspice ; white pepper; '"5;^'' ?he pigeons or any other birds „:c, V and season them with mace, a'lsp.ce, wlte pepper, and salt, in fine powder Rub cmv pi t well ; »'^e" I'-^y thel.'-eastsdown- 3s^n a pan, and pack the birds as closely n; ou can. Put a large piece o butte on flcm- then cover the pan with a coarse flour P^ste. and a paper over, tie it close nSd bake them in the oven. When baked ad yrowncold. cut them into proper pieces for helping, l-^ack them closely m a large ?ottin-poV and (if possible) leave no space ttbutterabout to be added to run be- tween them. Ccver them with butter ; one- third part less will be w.antcd then when the birds are done whole. The butter that has covered potted tlungs will serve for basting, or for paste for meat pies. To Pot Rabbits. Time, two hours to two hours and a half. 88^ Two or three young rabbits ; pepper ; mace ; a little Cayenne ; salt and allspice : and a large piece of butter. Cut up and wash two or three young, but full-o-iown rabbits, and take the legs off at ^ the tliigh. Pack them as closely as possible in a small pan after seasoning them with pep- per and salt, mace, allspice, and a very hi Ic Cayenne, all in fine powder. Make the top as smootii as vou can, keep out the heads and careases.'but take off the meat from about the neck. Put in a good deal of butter, and bake the whole gently, keep it two days in a pan. then shilt it mto small pots, adding butter. The livers also may be added, as they eat well. Potted Neat's Tongue. Time, two hours, to boil. 884. One neat's tongue ; one ounce of saltpetre ; four ounces of coarse sugar ; pep- per ; salt, and mace ; one pound of clarified Take a fine neat s tongue, and rub it all ounces of coarse suqar. and let it rema n for two days. Then boil it untd qmie tender ■uid take off tin; skin and side bits, cut the 'tonam and six ounces of butter I e pi '" al , nutmeg, and Cayenne, and pouST i ■n a mortar until reduced to a sn 00th paste llici nnx It thoroughly tooether HI n Krin^'T'^; '^°"'- "^-^^ '^-" a 'hick > 'S clai fiod butter, and tie them down w^ I " bladder. Set them in a drv nuJ nn ^ will keep good for some tL^e.^'V h m'; grated^ lemon peel is an improvetnent'S Potted Head. Time, five or six hours, ' 891- Half an ox head; two cow-heels- pepper, salt, and mace. ^ ' 'lake half a head, and soak if in c-iU j water. When well cleai^Sfron "he blood' put it with two cow-heels into a lar^e s?ew an, and rozrr them with cold wa f r Z't it over the fire, and let it boil ti 1 t;ndcr m which the meat, &c., was firs' boired\nu he mince with it. and boil the whole slol I perfectly tender and thick enougS jelly; give it a quick boil, and out ) ,? To Pot Venison. Tii..e, all night in the oven, of^?ni^f 'r"^°^ ''"""■'■ t'»-ee-q.iarters Of a pint of port wine ; pepper, salt, and beaten mace ; any part of vemson. Kub the veniscn all over with a little port wine season it with pepper, salt, and beaten mace pu tit into mi eanhen dish, and pour of butter, and place it in the oven. If a a 1 night. When done pick the meat from Sf frn."1l,^"'^ P°""^ '' ^" ^ "loi-tar with the l^lf'°'" he gravy. Should you find it not cSeS h^„fr°'^'''.^^'^ '"°^«- ^^i'h some Sn^^t a'r/l^e^" nr^etr /^ ^ 1,^ ^-^^ To Pot Partridges. Time, one hour and a half. 892. Two partridges; pepper- snlf ■ mace and allspice; half a'pou„Kbut e ' l^dc and clean the birds.^ind season them fn:le;l'tKl;d^.s^e;^s,^^ S>rL{;-s-,-s---scS Inuter on them. Make a commo. pa fe of flour and water, cover it over the disirwitf fhlm • ; •'''-"" '^°"^' ''^"d quite cold, cut them into joints, and lay them as close v as possible in a potting-pan, cover them wifh clarified butter, tie them over clise and keep them in a dry place. ' ^ To Pot Mnnt. «-,,»,« T.|. .- . Time, one hour. 893. A little beaten mace; doves, pepper, Potted Hare, Herrings, and Laviprcys. — Marble Veal 193 cnit, and nutmeg ; a large piece of butter, I'irk iincl draw lliepame, wipe them clean with a cloth, singe them, season them inside with a little beaten mace, cloves, pei)per, salt, and -grated nutmcjr. liieak the lircastbones, find "press them down as flat as you can ; i,ut thiMn in an earthcrn pan, cover them with butter, and bake them one hour. When they are taken from the oven, lay them on a coarse cloth to drain till they are cold, then put them into pots breast down- wards and cover them half an inch thick above the breasts with clarified butter. When cold, tic white paper over them, and keep them in a dry place. , Potted Hare — A luncheon Dish. Time, three or four hours. 894. One hare ; a little mace ; cloves ; pepper, and salt ; a pound of butter. Hant» a hare up for four or five days, then case it and cut it in quarters. Put it into a stone jar, season it with beaten mace, cloves, 'jepper, and salt, put a pound of butter over it, and bake it for four hours in a slow oven. When done, pick the meat from the bones, and pound it in a mortar with the butter that it was baked in skimmed clean from the {^ravy. Season it with beaten cloves, mace, jicpper, and salt to your taste, pound it until it is a smooth paste, then fill the potting- pots, press it down, cover it with clarified butter, and tie white paper over the tops. Marble Veal. Time, two hours and a half or three hours to boil the tongue ; two hours to stew the veal. 895. A pickled tongue ; a pound of fresh butter ; four pounds of lean veal ; a httle beaten mace, and some clarified butter. Boil, skin, and cut a pickled or dried tongue as thin as possible, and beat it in a mortar with a pound of fresh butter, and a little pounded mace, till it is like a paste. Stew four pounds of lean veal, and pound it in the same way. Then put some of the veal into a large potting-pot, and lay some tongue in lumps over the veal in different parts ; then nearly fill the pots with veal, press it hard down, and pour clarified butter over it. When served, cut it across in thin slices, put them on a dish, and garnish with Cut off the heads and tails of the fish, clean, wash, and dry thorn well, sprinkle them with pepper and s.ilt within and with- out, lay thcin in an earthen pan, and cover them with while wine vinegar. Set tluMU in an oven not too hot (the roes at the toj), but they are not to be eaten), till the bones ara quite soft, which will be in about two hours. Some cut the fish down by the bone so as to open them, and then roll them up from the tail to the head. The bay-leaves are an im- provement, and a little water may be added to the vinegar if preferred. Cover them with paper. To Fot Herrings. Time, three hours, to bake. 897. One or two dozen herrings ; two ounces of salt ; two of allspice ; one of salt- peire ; one ounce of nutmegs ; the same of mace ; white pepper and salt ; one clove and some butter ; two or three bay- leaves and clarifietl biUter. Pound the saltpetre, salt, and alhpice to the finest powder, rub it well over the her- rings, and let them remain with the spice upon them eight hours to drain ; then wipe off the spice very clean, and lay them in a pan on which baiter has been rubbed ; season them with grated nutmeg, pounded clove, pepper, mace, and salt, lay over them two or three bay-leaves, cover them with pieces of butter, and bake them slowly. When cool, drain off the liquor, place the fish in the pan intended for their use, cover them with clarified butter sufficiently melted just to run, but not hot, and they will be fit for use in two days. curled pars' over with p. Keep it in a cold place, tied Potted Herrings. Time, two hours. 896, Herrings ; white wine vinegar ; a few bay-leaves. Worcester Receipt for Potting Lampreys. Time, three hours, to bake. 898. Six good-sized fish ; one ounce of white pepper ; one blade of mace ; six cloves ; a little salt ; half a pound of clari- fied butter ; half a pound of beef suet. Leave on the skin, but remove the car- tilage and the string on each side of it down the back. Clean the fish thoroughly, wipe them dry, and leave them to drain all night. For half a dozen fish of pretty good size, take the above quantity of white pepper, inace, cloves, and salt, beat all to a fine powder, season the fish with it, and arrange the lampreys in a stone jar curled round, with the seasoning sprinkled in and about them. Pour clarified butter mixed with beef suet over the fish, tie thick paper over to keep in the steam, and bake them for tiircc hours in a moderate oven. Lork at them frequently after they are potted, and take off the oil as it rises. Tliey will keep some 13 ill W 4 ■ ^. I H;i" r - .£ ll 194 To Pot par, Char, Lobsters, Smelts, Shrimps, &c. time but the butter must be taken off occa- sionally. tiK: disi) wanned in the oven, and then covered with fresh clarified butter. Potted Pike. Time, one hour to bake. |C)9; Pike ; a little bay salt ; and pepper. Scale and clean the fish, cut oil the hcvid. split 1 down the back, and take out the bone. Sprinkle over the inside some bay salt and pepper, roll it U[) tight, and hiy it in the pot. Cover It closely, and let it bake an hour iake It out, and lay it oi. a coarse cloth to dram; when cold put it ,nto a pot that ^\^H just hold it, and cover it with clarified Potted Char, Time, three hours. n™; ^^i"" ■ ^ f'^^v cloves ; maee ; nutmeg; pepper and salt ; a little clarified butter, rlp.r ;i° ^^^ *'ns and gill covers of the char, clear them from the internals, and the blood .TJ; I '^''^'^^,^^°"e, dry them well with a boft do h. and lay them out on a board strew a large quantity of salt over them, and £m r. ^'""'f "'^^- • ^"^''-^•^■^ '^^y ^''^'-^r them Horn the salt, and wipe them dry ; pound some cloves, mace, and nutmeg to-etherl •very fine, sprinkle a little inside\^^^ fish ' P?H ;'^,S^°°^,'l^a' of salt and pepper outside." i-ut them Ciose down in deep pots with their backs downwards, pour clarified butter over Uiem, set them in the oven, and let them re- inaui there three hours. When they are taken out of the oven pour off from them as niuch butter as will run off, lay a board over the pots, and turn them upside down to let ihe gravy run from the fish. Scrape off the salt and pepper, lay them close in i^ots of the right shape and size with the backs un- \vards. and pour clarified butter over them To Pot Lobsters, Time, three-quarters of an hour to (jiie hour. goi. One large or two small lobsters • tuo ounces of fresh butter ; beaten cloves ' Kri ^^^^'''' ''''^' """"^ ""''"'-- '• '^^^i-'fied ^7^}:\^-^f '°''''<'^" (°»" two small ones) and bo! It for three-quarters of an hour \Vhen done, pick all the meat out of the i body claws, and tail, add the spawn w beat It to a paste in a mortar- nSfa out, ' tor of apoundof fresh butter', ackl i"? tS the meat with a seasoning of beaten mace cloves, pepper, salt, and nutmeg. WhTn aU IS beaten and well mi.\ed. fill your not, press ,t down as close as you ca..; and pou; over them some clarified butter a quartc. o ail inch h,ck. When it is quite cold, tii i over with wlute paper, or you may punh meat from the lobster in as whole as viu can lake It out of the tail, claws, and body S It as close as you can together, season k '2 above, and pour clarified butter over it. Or— Time, three-quarters of an hour to one hour to boil the lobster. 902. One lobster ; two ounces of butter • Cayenne pepper ; mace and white pepper ■ clarified butter. v'-vi'y-^ . Take from a hen lobster the spawn, coral flesh, and pickings of the head and cSs pound well and season with Cayenne, white pepper, and mace, according to tast > Mix It to a firm paste with good melted''bulter 1 ound and season the flesh from the tiii and put It into a pot. and then fill with the other paste. Cover the top of each pot with lanfied butter, and keep it in a cool place Potted Smelts. Time, three-quarters of an hour LS ^'"''"' P'PP''^ '''^''' "^^'=«': and Draw the smelts, dry the gills (taking cire o leave the roes), and selle them^DTy hem thorough y. season them with peppe7 salt, and a little mace, arrange them in 4 pot with pieces of butter over and around them, tie them down, and bake them °n^ vvT T" ^°' "^••'^e-quarters of an hour When they are taken out of the oven stand hem aside until they are nearly cold take them carefully out of fheirliquo^^pTckthti Ught down m oval pots of th^ rigiVske and cover them with clarified butter ' Potted Shrimps. Shtil^lhi"^? ' P'''P'' ' '^'^- ^"^J cloves, bhell the shrimps, season them with pepper, salt, and just a taste of pounde cloves, and put them down tight hMots he closer the better, as it is no? well for t£ butter to run in between them too mid put a little butter er them, set them fbr a few minutes into a moderate oven, and ! u Wold just cover them over with clarified Potted Crayfish. . 905, One hundred and fiffv cnvfit;T> . and mTcr' °' ''''' '""'^^ '''^^^' ^^^ Pick out the meat from some boiled crfv- fish, and pound them in a mortar with the To Collar Beef, Mitttcu, Veal, &c. 195 hut».?r to a paste, seasoning them at the ^'.me ''me with ihe pounded mace, pepper, ond s;iii. P«'t the paste into pots pour over it clarified butter, and tie :t closely over io exclude the air. and to prevent it from spoiling. To Collar Beef. Time, six hours and a half. * 006 Eight pounds of beef ; a bunch of S'lN^ry herbs ; a large sprig of parsley ; n'cpper ; salt ; allspice, and nutmeg I'or ihe Fickle.— Onz ounce of saltpetre ; two ounces of brown sugar; seven ' nnces of salt. . , , ... 'I'lko about eight pounds from a tnm flank of beef, and rub it well with the above nroportions of salt, saltpetre, and coarse sucar: turn and rub it every mornmg for ten or twelve days. Then take out the bones and gristle, chop very fine a large sprig of paisley, and a bunch of savoury herbs, pound a dozen allspice, and add it to the herbs with pepper, salt, and grated nutmeg. Mix it all well together, and lay it over the beef. KoU the meat up as tiphtly as vou can in a round form. Cover it with a cioth, bind it with a wide tape, and boil it in a large quantity of water for six hours and a quarter. When done, put it between two boards, under a weight, and kt it remain until cold. Then remove the ♦ape and cloth, put a silver skewer through it, and it will be fit to serve for luncheon, or breakfast. To Collar a Breast of Mutton, or Lamb. Time, a quarter of an hour to the pound. 907. A breast of mutton, or lamb ; some Diead-crumbs ; pepper ; salt ; mace, and cloves well pounded ; yolks of three hard- boiled eggs ; peel of half a lemon ; five an- chovies. Cut off the red skin, and take out all the bones and gristle from a breast of mutton, or lamb. Then place it flat and even on a table, and season it with pepper, salt, mace, and cloves pounded. Take bread-crumbs, five anchovies washed and bon ad, the peel of half a lemon grated, and the yolks of three hard-boiled eggs bruised small. Mix all these together, lay the mixture over the meat, and then roll it up in a collar, tie it with wide tape, and either bake it in the oven, or roast or boil it. To Cellar a Bres-st of Veal. Time, two hours and a half. 908. A breast of veal ; yolk of an egg ; a quarter of an ounce of beaten cloves ; a mace; half a nutmeg; pepper and salt; a bunch of sweet herbs ; a sprig of parsley ; peel of a smnll lemon. For the Piikle.~\ pint of salt and wntcr ; half a pint of vinegar. Take a fine breast of veal, bone it. and take off the outside skin ; beat it well with a rolling-pin, rub it over with the yolk of an egg, and strew over it the beaten mace and cloves, half a nutmeg grated, a little pepper and salt, some sweet herbs and parsley shred fine, and the peel of a small l.'mon minced. Then roll it up tight, wrap it in a clean cloth, bind it round with wide tape, and boil it two hours rind a half in a large quantity of boiling waier. When it is done, take it out, tie it" at each end afresh with packthread, and put it between two boards, with a heavy weight upon it, till cold. Then take it out of the cloth, and put it into a pickle made of a pint of salt and water and half a pint of vinegar. Koil together, and set it to coul. To Collar a Calf s Head. Time, three hours. 909. A calf's head ; a quart of milk : pepper ; salt ; pounded mace ; cloves, and half a nutmeg ; a sprig of scalded parsley, and a small bunch of savoury herbs ; six or seven hard-boiled eggs. For ihe Fickle.— A pint of vinegar ; pep- per ; salt, and spice. Take a calf's head with the skin on, scald off the hair, take out all the bones very carefully, and lay it in some warm milk for a short time to make it white. Boil the tongue, peel it, and cut that and the palate into thin slices. Then make a seasoning of pepper, salt, the pounded cloves, and mace. half a nutmeg grated, the peel of a small lemon minced, and the scalded parsley, and herbs chopped very small. Spread the yolk of an egg over the veal, put a layer of the seasoning, the slices of tongue, and the palate, with the yolks of six hard-boiled eggs, here and there. Roll it up very tightly, put a cloth round it. then bind it with wide tape, and boil it gently for three hours in sufficient water to cover it. When taken out, season the liquor with salt, pep- per, and spice, and add a pint of vinegar. When cold, put in the collar. Serve it cut in handsome slices, and garnished with curled parsley. To Collar a Calf b Head with Oystt'rs. Time, two hours. fiT«. A. calf's head t a little milk : white of one egg ; a teaspoonful of pepper ; one of salt ; two blades of pounded mace ; a ni; g ; half a pound of beef marrow ; a spii^ or two of parsley ; forty oysteis. 13— a r mi i^m ^s A 196 To ColliXf Fish, i I ^i i ill Scald the Im^r from a calf's hend, but leave on the skin. 1 ide it down the face, and take out all the boii^s carefully from the meat. Steep it in warm milk until it looks wiiite. then lay it flat, rub it with the white of a beaten egfj. strew over it the spice, pep- per, salt, and nutnipp, forty oysters bearded and chopped fine, aspri;,' or two of chopped parsley, and the b( cf marrow minced. Lay these ingredients all over the inside of the head, roll it up tight, wrap it in a clean cloth, bind it with tape, and boil it two hours. When almost cold, bind it up with a fresh fillet, and put it in a pickle of salt and water, with a pint of vinejjar. Collared Mackerel. Time, twenty minutes. Qir. Mackerel; pepper; salt; mace; nutmeg; a bunch of parsley; a little, vinegar. Clean the mackerel, tako off their heads, and cut them open, taking care not to cut through the t( : r flesh. Lay them flat, and season the insides with pepper, salt, pounded mace, and nutmeg, and a bunch of parsley minced fine, evenly spread over them. Roll them up, each one separately in a cloth, tie them, and boil them gondy in vinegar and water, with a little salt, for twenty minutes. Take them out, put them in something deep, and pour the liquor over them to prevent the cloth sticking. The next day, take off the cloth, and replace the fish in the pickle with a little more vinegar added to it. When they are sent to table, put some of the pickle in the r'l-'' with them, and garnish them with spriL^ ul fennel. Collared Eels. a sprig of parsley; a little mixed spice; « pint of vinegar; .i little knotted marjoram and thyme; twelve whole peppers; two Lav- leaves. ^ 'lake some of the finest ee^s that can be procured, and carefully ext net ihe honcV without removing tlie slc'ii. SSpre;' ' ilio fisll out, and rub it well .. er with ill'! sag,. leaves and parsley fineh ;hop"Cfl, and soiiiu mixed spices. 'ITun bind tli v.els tightly up with some jroad : 1 jff, and put them into a stewpanofwnv, > nil a handful of salt and two bay-leaves. Boil ihcm for three-quarters of an iiour, and then hanrj them to dry for twelve hours. Add to the liquor in which the fihh were boiled a pint of vinegar, the pepper, marjoram, and thyme. Bod it up for twelve minutes, and sot it to cool for the time the eels are hung up. The fish must be unrolled carefully, and put into the pickle. Serve whole, or ia slices, garnished with parsley. Sprats Preserved like Anchovies. Time, to boil, three-quarters of an hour. 912. Some large eels ; twelve sage leaves ; 913. To half 'a peek of sprats allow one pound of common salt ; two ounces of bay- salt ; two ounces of saltpetre ; one ounce of salprunella ; a pinch of cochineal. lor half a peck of sprats, prepare ihe above seasoning pounded together in a mortar. If fossidlc, the sprats should be fresh from the sea, not even wiped, unless brought from market. Arrange them in a p.in, with seasoning between each layer of fish, press them tightly down, and cover them close, and in about four or six months ii y "ill be fit fo" use. For anchovy loast, oi- U' make anch vy paste, fry them in but- v.t, -ning the,.i carefully, not to break '.uei... Take off the heads, tails, and remove the bones, beat them to a paste, put them into pots, and pour clarified butter over them. TO MAKE PASTES AND PASTRY. In the article on meat-pies and puddings we ha-c already given several modes of making puff paste. For tarts, tartlets, &c., however, we shall here insert some of a finer character. German Paste. 914. Three-quarters of a pound of flour ; half a pound of butter ; half .1 poimd of sugar ; peel of a lemon; two eggs ; half an eggshell of water. Take three-quarters of a pound of fine flour, put into it half a pound of butter, the same of powdered sugar, and the peel of a lemon grated : make a hole in the middle of the flour, break in th^; yolks of two v^^?,, reserving the whites, which are to be w^l'l beaten, then mix all well together. If the eggs do not sufficiently moisten the paste, add half an eggshell of water. Mix all thoroughly, but do not handle it too much. Roll it out thin, and you may use it Ibr ail sorts of pastry. Before putting it into the oven, wash over the pastry with the white of the beaten eggs, and shake over a little powdered sugar. i o Make Pastes and Pasiry. 197 Fcuilletage, or I onch PulF Paste. ^,- One pountl of fresh butter; one Jwui of flour; yolks of two egy , ; a large ' ^ 0, of salt : a little water. '1^.,apounclofflourclricdandMft..linto .lowl or on the pasteboard bicMk WHO It "ij at two ounces of butter, ti.en beat the vnlks of two eggs, stir into them a few poonfuls of water, and add them K'"™/! ..-vli,' "and melt it without its •,i the Hour, forming the whoU> into a smooth "ce I'ress the moisture from the re Sninder of the butter, put it into .he centre nf I c pi^te. and fold it over. '1 hen dnxige die board and roDing-pin with fluur. roll the nste out very thin, lold it m three, roll 1 out and fold it again, and put it m a cold Sie lor three or four minutes. Again rol Tout twice, taking care the butter does r,o hvrik through the paste; set it in a cud pl.'ce. ind repeat again. It will then be lU for use. beaten eggs and three tabU-^pnonfuls of CIV ini r,et it stand a qmrter oi an hour, then work it up. and roll it (' t very thin for use. Light Paito, fcv TavlleU, &C. 919. One pound of lluur ; twclv> ounces of butter ; one egg. Wa;.h llie butter in water, t t n;e i tnc ng I. leu. \Vlien It i-i tool mix with it egg. and then stir it int > a poi dried and sifted ; work into roll it out thin, ind lin> the pai . ■ luieklyas posMblo with it. When puttn % 4i,- tarts into the oven brush the on. >t over eli-bi ttcn ! of fliAir, iin pasfc, • i„ins (S % ill water, and silt so'ne nouiv u er them, l^ake them in .1 hgh o\ n. and serve on a na;ikin. hi I any prcicrvo you plciiso. .ug.ir •ated them \vi A Light Puif Paste— American. 016. One pound of sifted flour ; one pound of fresh butter ; two teasiioonfuls o cream of tartar ; one tcaspoonful of soda, *' uSrone-fourth of the butter into the flour until it is like sand ; measure the crcim of tartar and the soda, rub it through a sieve, put it to the flour, add enough cold v.^tor to bind it. and work it smooth ; dredge flour over the paste-sl.ab or board, rub a little flour over the roUing-pm and 1 oil the aste to about half an inch thickness Ipread over the whole surface one-tlmdo the remaining butter, then fold it up , dred'-e flour o' er the paste-slab and rohmg- pin, and ; oil it out again ; then put another nortion of the butter, and fold and oil a'^ain. and spread on the remaining butter, and fold and roll for last time. nd ,u" ; 1 a Croquante Paste. Q"-* One pound of flour; half a of Skied loaf sugar ; an.. I the yolks 01 1>(, ind ond sift halfa j ound ol loa mix K with a poiuul of 1 our. and • suflici nt number of tb' yolks of .^ form 1 mio a smooth paste. Beat ami 1 it wcl roll it out to the size of Uiecroij form, lid about a quarter of an inch t Rub to form with butter or bcef-suet, a press t '^ paste closely over it to cut the p.. through. 'I'hcn lay it on a liakiie h it lightly over with the white ol ,1 -g, sift sugar over it, and bake it 111 a a When done, take it carefully tin, and cover it with any preserves. ; . a dry plate it can be used several ternwi tin. bn. be iteni. slow ov< from thi If kept times. Frangipane Paste. 921. Half a pound of flour ; six eggs ; a Very Hich Short Crust. I ' \ust mo sten half a pound of flour with .a 9.7. Ten ounces of butter ; one pound of little milk ^P^'' >t 'uto a d. ic^^^^^^ cle- II, a pinehof salt; two ounces of loaf ^^^^^^^ ^ ^J^^^ eggs until suffic. ntly cold to '"^ke into a paste flour; a p- sugar, find a little milk. Break ten ounces of butter mto a pound of flour dried and sifted, add a pinch of salt, and two ounces of loaf se - .r rolled fine. Make it into a very smooth .te as lightly as possible, with two well-bi .n eggs, and sufficient milk to moisten the paste. Paste for Custards. with your \. and. Use it for all sorts of tart- let;; or entremets. Brioche Paste. 022 Put in a bowl lour ounces of the finest flour, add to it half an ounce of Ger- man yeast, beat up in a Httle warm water^ so Paste lOr uuaiwiuB. man yeuai, utav ^.f^ - , . c:/,,,.„e.f butter; half apound as to We a very so t paste Cove„^ ylo. 01.-. Oil! 1 _Liii...j „"f^ui„ i T flMiiieii clotn. and Iheii Witw -t CO.- r, I -1. of flour; yolks of two eggs; three t^'^'^^'^" U^/J^^ fire, and let it rise till it is more spoonfuls of cream. _ ir „ r,^„nri I th'in double its original size. Meantime, 19^ Rich Pastes for Pastry.^Tc ci'ig and Giarjw^r. TmS' wlUch" n';:; T'^V" ''^'-^ '" »''^ "Middle buttor « 1 m'^ ' ,f ?"' ^'-^ °""^^s of fresh uutt.,r d little salt, five whole en-rs inri tuv> spoonfuls of rich cream. Mix'k^aluJell n vi h the flour tillit is a paste. Wo kit' on he'sKb w ^i T/^ ""^'^ ^""^ ''' ^° ^"^ ^ « orfour H,f.7'' p''?r-P'''''" °f t'''^ '^--^"d three ^ ^ ^..^..^ liiiA iijt; two tJ oelicate and soft: but finn ^rj:;^^^^^^^^ ]."J°" ' -: pasteboard. If it shot, d be too slack add a httle flour, if too firm add another eg^cr. When it is made, flour a cloth Jay It HI a bas.M, and put the paste on it cover it with the cloth and let k stay fn; twelve hours untouched ^ balls for soup, iviil, preserves iS it or aL l/.r cru«^or sweet vols-au-ven,, ^\^^ But it will not keep long, and should hf. made up and used the d^; after you Tnve begun making it, according to the piecedh^ directions. ° " "it-pieccaing Cut each almond^ to two or h?'' "^'P'^'"' or cut them in shavin S Put fi,Jr' P'""'""'- oven, and let them cet n.vi^ , """ '''^'"^v you melt three^uarersof-^ ""-''"^^'''^"'^ dered white sui^rr over ?hp fi ""^^-^^ P°^^- lightly with a wooden spoo„5on'"'"^ "^ from burning. Wh^n ,> h Pievent it andisanicegoldcobur n f •"' /° ''"b''''^ ^lot. ui, the^s°;t pt oWi,''yi':^!;l;r"^^ the sugar and almonds toother K ?,'•' nougat very hot- w^rJ, " \y ;. /^^epthe tin sheet, an^dspJcVdfh?.,''"'^ shghtly oil a in.itv;.yth?s\:'if!;t,rs!rn''r^- ready vour nionlH r^^ 'i 't-mon. Have and -di-ainid : S o linT nn ,"''^'-''y.-'«'. nougat as ouicHv ii ^' '^""^ P"' '" 'he pro^ns i.=flarai,?,eS ''°"''"' '»"• ani;srsif'oftr,!fe;^£r;;^-^^'=' "'Ce?;,r„''„„t?isy7r.f^'""^'^'" of the mould, or mmlrirfiil -J^- u"'" '^ «"' ore.,™ „a,ou;.ea r.ft.X;' »^^ Pate aux Choux. ofttt'ti^^'- a1,>?/"-,°^^''^^<='-' ^°"f °"nces ot tnittei , a httle lemon peel or lemon t^n vounng ; two ounces of sugar ; a litt"e ttU about four ounces of flour^ seven or eT-1 t egss ; a pinch of salt. ^'^' tlii's'-Ilt" md fhr^''" '^'^^^ater. the butter, tlic salt, and the sugar. Add the flavourin'^ of lemon, or the peel minced as fine as nos" Mble. As soon as the water begin" to ffi Shf^u^itZ S;h yourleft hai;3 and'st , . f ""^, ' 'Snt, till it forms a very thick * ^ r/^ ^vh.ch will be in a few minutesr-" 4ak/i off tiie fire, and let it grow cold. Break an e^J The paste is then ready for use. Kougat. wdter, a.id then ruo on their skins with a of a sT4'?' °' '^^'° ^-"-^^ ^° 'h^=e ounces th J°v£ro7sirni:?' ,^''^'^-- "-'< pastry is nearly done tX if ^ \ '''-^" ^'^'= brush it well over wi'fl .if 1 '""^ '''''" °^*^^". sift tl,e Pounde^dTug^V S^i;-;,;^f^:. ancl proportion. Put it nV-nn inf^ ^u "- ''^^^'^ or set taking cai"; it^^^n d\t,°S''^^ b.r:v,fSS^^gS-^^nnS^..„ witli it. when neSv h^ i '^P'''^■"y °^-^'>- To Glaze Pastr7,_Ioi„g .„,a„ ^ do?btS;;iiSgS svas'"" ?'"'™ ■■' will lie on a six-pence '""' »'"" «' -Ear. -wirK^rn? g°uTi "v^iK'""" -r.our.ar.s:"a;^A.™eSa'tl'o^ Red Currant and Raspberry Tart Timo, tn bake ''-P- - ■'^ ' I i^.-iivf>, ,,„etr-quarters of an hour 9^7. A pint and a half of picked ;;ed cur. wmmam Chcny, Ciirvant, and Gooseberry Tart, &c. 199 onf. • three-quarters of a pint of raspberries; ''^Inrtcr of a poured of moist sugar ; half a i'°;S° ircuS; and raspberries fn.rn ,h ir ta ks. mix them together m a pie-d sh ^ n *I.P moist supar. Wot the edge of the !:''\ Hcc a band of puff paste round it ; ^'?;i Sso Cover thJ top with puff paste, "n ssing i round the edge with your thumbs. Fu ht^overhanging edge oft" evenly.. 1 hen in the edge by first chopping it in mes S oind! and then giving. them a httlo Si.t It re-ular intervals with the kmfc. S the edges you have cut off, flour them. cSl hem ou'ta'nd cut them into leaves to „♦ thp foil E"-"- It over and bake it. SS^vS^Se^t-with white sugar, and salamander it. Cherry Tart. Time, to bake, thirty-five to forty minutes. o^S About one pound and a half of cher- ries ; "half a pound of short crust ; moist su- trar to taste. , . . „ Pick the stalks from the cherries, put a tiny cup upside down in the middle of a deep pie-dish, fill round it with the fruit, and add moist sugar to taste. Lay somo short crust round tlie edge of the dish, pu on the cover as directed before, ornament the edges, and bake it in a quick oven. When ready to serve, sift some loaf sugar over the top. Black and Red Currant Tarts. Time, to bake, half an hour to three-quarters of an hour. 02Q. One quart of black currants ; five tablespoonfuls of moist sugar ; half a pound of short crust. Strip a quart of currants from the stallcs, and put them into a deep pio-di^h with a small cup placed in the midst, bottom up- wards, place a border of paste round the ed^e of the dish, put on the cover as before directed, ornament the edges and top. and bake it in a brisk oven. When served, sift pounded sugar over it. Gooseberry Tart. Time, to bake, about three-quarters of an hour. noQ. One quart of gooseberries ; rather more than half a pound of short crust ; five or si.K ounces of moist sugar. Cut off the tops and tails from a ciuart ol gooseberries, put them into a deep pie-dish. with fivt; or si.\ ounces of good moist sugar, line the edge of the dish with short crust, nut on the covci, OmcviTiciu i...t--=>-r "•-- ' .1 1 „.,,-,„,• 'inrt V-irilr," if in n brisk oven. Serve with boiled custard or a jug of good cream. Cranberry Tart. Time, to bake, thrco-quartcrs of an hour or one hour. 0-31 One quart of cranberries ; one pint of water; one pound of moist sugar; pufi ^'""pick a quart of cranberries free from all imperfections, put a pint of ^vatcT to them and put them into a stewpan, add a povin of fine brown sugar to them, am sc thun over the fire to stew gently un il they arc soft, then mash them with a silver spoon. S?d turn them into a pio-dish to become cold. Put a puff paste round the edge ot , the dish, and cover it over with a cnjst ; or make an op.n tart in a flat dish w. paste. ' all over the bottom of it and round the edge , put in the cranberri<-s ; lay crossbars of paste over the top, and bake. Rhubarb Tart. Time, to bake, thrcc-qrarters of an hour to one hour. 032 Some stalks of rhubarb ; one large teacupful of sugar; some puff paste. Cut the large stalks from the leaves, strip off the outside skin, and cut the sticks into pieces half an inch long. Line a pie-dish with paste rolled rather thicker than a crown- niece put in a layer of rhubarb strew the su-ar over it. then fill it up with the other pieces of stalks, cover it with a rich puff paste, cut a slit in the centre, trim off the ed've with a knife, and bake it m a quick oven. Glaze the top or strew sugar over it. Plain Apple Tart. Time, to bake, one hour, or, if small, half an hour. 033. Apples ; a teacupful of sugar ; peel of half a lemon or three or four cloves; half a Dound of puff paste. Rub a pie-dish over with butter, line it with short pie-crust rolled thin pare some cooking apples, cut them in small pieces, fill the pie-dish with them, strew over them a cuDful of fine moist sugar, tnrcc or lour cloves, or a little grated lemon peel, and add a few spoonfuls of water; then cover with puff paste crust, trim off the edges with f. sharp knife, and cut a small slit at cacli top in the us sual manner, and bake it in a end, pass a gighng iron round the pie half an iicli inside the edge, and bake in a quick oven. , _ , Open Apple Tart. Time, to bake in a auick oven, until the paste loosens irom the dish. f'-4. One ciuart of sliced apples ; one tea* If' il 1 I • ;t i 'r'i h: /i1 h i vf. 200 f ff^ I* i I! I>amsou, Apricot, and Portjig itese Tart. inrl t)ic • P""J"S^ a small cupful of water Apple Tart and Custard. Time, to bake, three-quarters of an hour. ,935- Two pounds of annip-: • o .^, , of a pound of sugar; peKh;ifo f"'^^' and se.'ve'lt'iVcoid. """"^'^ °" ^'^'^ ^^P- Damson Tart. Time, to bake, three-quarters of an hour. 937. One pint and a half of damson. • lotn, silt pounded sugar over it nnH voh, It to the oven for aboul ten ninutS "'" Apricot Tart. Time, to bake, hau a., hour to three-quarters of -lu hour. tofilMt''dlsf'M".'""'"^'f°^">^P"'^°^ lu uu me cjish ; take out the stones cnrl- ^.f";.^";! blanch the kernels. FiS the dish vith the fruit and some moist sugar to tase thfcofer'a Si^orr^' £f/^-f S'^^"^ P"' °" before i i. r?I? P''^^*" '' ^ ^'^^^ minutes n^^T, ^'°"'^' •'^"^ put it into the oven agam to set the sugar. Portuguese Tart. Time, to bake, half an hour. Apple Tart with Quince Time, to bake three-quarters of an hour to one hour, ono „„„ce of b„.,er ; puffpSe ^ ""' «PP&"?5ui" d fS',4"'dVh"lSr "-'"^ band of pTsfe mu^nfefj^cl' i/4\^ Wet t, and dIipp fh<> ., ^^ °' the dish, it. pr^ss it dmvn all ro^.nH ^^"^P'^^^^ °^^'' evenly, scallop ?t w (ha 1 '''"' '^'\'''^^'' fiecorate the ton L^h ^P°°" ^'^ '^ ■ -. quarter of a pound of puff parte. ^^' ' "" nnhff "-' '""'^^ ''^ ^ pie-dish with puff Srif,' ''^^'" ^'""'"^ S"'^^" pippins peeFed cored, and quartered, put over them rHvp; S.und of"L'';"'' ^""°"^^' ^ quarter of a ='wis^S^i^i;;\L?s^£;- VoIs-au-Vent of Fruit. Time, three-quarters of an hour. avTau^;ltVen"^^'"'"^ ^°°^^ -" -^'<« (- page"'97)'' ""'' °' '^"''"'^'''^-^^ P-^« brS[^^;i,t--|^ the last time. abSgSe?;^;^;iKt^^,^-^SS: Brunsivich and Meringue Tarts, Mince Pics, &c. 201 onri cut the paste neatly all rouiul it, rc- n^ in- llio tiimniings; tlicn biush U ovlt vi'h c-ij on the top, but take care not to egg )hc eeSs, or it will not rise. Mui; a circular incision on the top. an inch' from the edge, with the knife iicld .Hntin- towards tlie centre, so as not to cut nuite through, but to push the edges away fmm each other. Put it in a moderate oven n rise It will be ready to take up in three- n^nrters of an hour. Then lift out the 5ukcd-out cover, and hollow out the clou-hy centre, without hurting the outside; fill itic centre with bread. Al ikc it hot in the oven, brush it over %vith' cL'g, and sift sugar thickly over it. Dry the glaze, and with care remove the ' Poiind a pint and a half of strawberries or. raspberries vvilh finely rolled sugar, and fill tJlie inside of the vol-au-vent with it. Crown it with whipped cream, and serve. Brunswick Tart. 041 Crust ; eight or ten golden pippins ; one "iass of sweet wine ; four ounces ot sifted su-a'r; peel of half a lemon ; one small stick of°cinnamon; half a blade of mace; some rood custard ; vol-au-vent puff paste. Rrise a crust as for vol-au-vent, pare and core eight or ten golden pippins, put them into a stewpan with a glass of sweet wine four ounces of sifted loaf sugar, the peel ol half a lemon grated, half a blade of mace, and a small stick of cinnamon. Set them over a clear fire, and stew them slowly unti the apples are tender ; set them in a cool place, and when cold place them in the tart or vol-au-vent, and pour over theiu a httle good custard. Meringue Tart. 012. An open tart of any preserves, jams, or stewed fruit ; whites of two eggs; a quar- ter of a pound of loaf sugar ; Uavouniig oi vanilla or lemons. Make any nice rich tart of preserves, jams, or stewed fruit ; whisk the whites of two eggs with a quarter of a pound of pounded loai sugar and a flavouring of vanilla or lemon until it can be moulded with a knife, lay it over the tart nearly an inch thick, and put it into the oven for a lew minutes until it is slightly coloured. Serve it hot or cold. Sweet Casserole of Rice. Time, three-quarters of an hour. 943. Tiirce-quarters of a pou half of butter; peels of two lemons; thrru ounces of loaf sugar. Well wash and dr.iin three-quaiievs of a pound of I'atna rice, pour over it tluee pints of milk, and stir it over or near a slow tire until the rice begins to swell ; then di.iw it to the bide, and let it simmer gently until tender. Then stir in two ounces and a half of butter, and three ounces of powdered sugar, with a few lumps previously rubbed on the peel of two leinuus to extract the flavour ; let it simmer again slowly for half an hour, as the nee must be perfectly dry and tender. Press it as smooth as possible into a mould which opens at the end, and let it stand until cold. Mark round the top rim with the point of a knife. Puffs. Time, half an hour. r>44. Fine puff paste ; jam, or marma- lade. Roll the paste to rather more than half an inch in thickness, and cut it in eaUe: with a tin cutter the size of the top of a tumbler, then with a cutter the size of a wineglass mark a circle in the centre of the larger round. Lay the puffs un tins, wet the tops over with a brush dipped in an cgi;- beaten with a little sugar, bake them in a quick oven. When done, take out the centre, and fill with jan. or marmalade. of Patna rice ; three p.nts of milk ; two ounces and a Mince Pies. Time, twenty-five to thirty minutes. 945. Puff paste ; any of the minceineals given at page 205. , , . , c Roll out the puff paste to the thickness o a quarter of an inch, line some good sized pattv-pans with it, fill them with minecmeat, covJr with the paste, and cut it close round the edge of the patty-pan. Put them in a brisk oven. Beat the white of an egg to a stiff froth, brush it over them when t.iey are baked, sift a little powdered sugar over them, replace them in the oven for a mniute or two to dry the egg. Serve thein on a tablenapkin very hot. Cold mincc pics will re-warm and be as good as fresh. FanchonetteE— Entremets. Time, to bake, twenty minutes,, qag! One pound and a half of rich puff paste ; some apricot or strawberry jam ; some sifted loaf sugar. ,^ ^ . , ^r ,.„ Roll a pound and a half of rich puff paste out very thin, and lay half of it on a tin ; cover it smoothly with apricot or strawberry inm leaving a margin round the edge about iialf an inch wide, moisten it witn a hulc i' *1; - Ml 502 i a CaneUons.—DarioIcs.^Puffs, &c. P-ibto caicfully over it, pressing the cd^es ^ecurely togeti.er. brush the top ligiuy o?er y o^(-rit , mark the paste with the bark nf n i/^ out. strew sifted sugar over them, and be^pJe&rc^d' """^ ""%'' flavouring that may almnnrl= ' '"??', ^"^ Substituted lor the almonds, irom which they take their nam". Spanisli Puffs. Time, to fry, twenty minutes. 953. One pint of milk; che pint cf Tartlets of Various Kinds, 203 flour • a little cinnamon ; a very little al- mond powder, and sugar to your taste ; °"pat''a pint of milk into a stewpan and let it boil Add tlic same quantity of ilour by rlc'Tec<; a tcaspoonful at a time, stirring it to-cther till it becomes a very stiff smooth na°ste Put it into a basin, or mortar, add Vlittie cinnamon, a little almond powder, 'ind sugar to your taste. After you have nut in all the ingredients, beat them well {ooctlier for half an hour, adding, as you bat it, and by degrees, four eggs. Make some lard or dripping hot in an omelet-pan, drop into it pieces of this paste of about the size of a walnut and fry them. Pyramid of Paste. n-3. Some puff paste; apricot, straw- berry, and raspberry jam; dried fruit ; spun sugar; yolks of eggs. Roll out some rich puff paste about halt an inrh thick, and cut it out with an oval fluted cutter in different sizes, the first being the size of the dish intended for use, and the last the size of a two-shilling piece. Arrange them on a paper placed on a bak- ing plate, brush them over with the yolk of ecnj and bake them lightly. When done, and quite cold, place the largest on the dish, spread a layer of strawberry jam over it ; then the next size piece of paste, cover that witii jam, and repeat until you have piled them all up- Place tastefully on the top a few dried cherries, and spirt over it a cara- mel of sugar. German Pastry. Time, fifteen minutes. 954. The weight of two eggs in butter, flour, and sugar ; any preserve you like. Take two eg.js well beaten, and mix them with their wei.-ht in ilour and sugar. Beat well together with a fork, lay half the paste on a tin, and put it into a brisk oven. When a little set, spread over it preserve of apricot or strawberry jam. Then add the remainder of the paste, and bake it again till quite set. When cold, sift a little sugar over it, and cut it into narrow strips. Tartlets; Time, fifteen to twenty minutes. <)55. Some rich puff paste ; any preserve you please, or marmalade. Cut as many rounds of rich puff paste with a tin cutter as vou require. Then cut an equal number, arid press a smaller cultei inside tnem to remove the centre and leave a ring. Moisten the rounds with water, and place the rings on them. Put them into a moderate oven for ten or twelve minutes, and when done, fill the centre with any preserve of apricot, strawberry, or orange marmalade. Stamp out a little of the paste rolled very thin in stars, &c. B.ike them lightly, and place one on the top of each tartlet. Serve them hot or cold. Oraiisc Tartlets. Time, to bake, fifteen to twenty minutes. 956. Two Seville oranges; a piece of I butter the size of a walnut ; twice the weight of the oranges in pounded sugar ; puff paste. Take out the pulp from two Seville oranges, boil the peels until quite lender, and then beat them to a paste with twice their weit;ht in pounded loaf sugar, then add tlic pulp\and the juice of the oranges with a piece of butter the size of a walnut, beat all these ingredients togelhcr, line .-oiiie patty.pans with rich puif paste, lay tiic orange mixture in them, and bake them. Green Apricot Tartlets. Time, fifteen minutes. 957. Some green apricots ; six ounces of sugar ; puff paste. "Take some green apricots before the stone is hardened, and stew them gently in a very little water and four ounces of loaf sugar. When tender, add two ounces more sugar, reduce the svrup until rather thick, add it to the apricots, and put the mixture into patly-pans lined with puff paste, and bake them. Paganini Tartlets. Time, fifteen minutes.' 958. Whites of three eggs ; five ounces of loaf sugar ; fotne apricot jam or orange marmalade; puff paste. Beat the whites of the eggs to a froth, then stir in the loaf sugar pounded fine, and whisk it well to a very stiff froth ; have ready some patty-pans lined with puff paste ; put a spoonful of apricot jam or orange marmalade at the bottom of each and bake them, .ind when taken from the oven pile the froth on each. Lemon Turnovers. Time, lu bake, twenty minutes. 959. Three dessertspoonfuls of flour ; one of powdered sugar ; nnd o. onf" .emon ; two ounces of butter ; two eggs ; and a I little milk. I '■!' 1 f ' 1 ;1 ■ U fif Inl •1 H , ■'' P I. '. 1 pi. ^- ( ' \a\ ■ Til '.! i| U 204 Zmou PtifJs.~.Chocolatc Tarts.^ycrsey Wondc crs„ Mix- the flour, sugar, and the Prated rind tency of batter, tlien add the q^^s well in saucers, pour m the nu-x(ure, and bake hen ,„ rather a quick oven. When done old lem T 1. ''^ ''"^' ^"* ^'^-racro ; loia tlicni together, and place them on 4 nai;l<.n ^vuh sifted sugar' spnnkled ovc? Chocolate Tarts. lomon Puffs. Time, six or eight minutes to bake. 9^0. One pound and a quarter of Imf sugar; peel of two lemons ; whites o? three Beat and sift a pound and a quarter of oaf sugar, and mix with it the p?e of two -"rtof'ffrm f l^"^^' -hitrif^ih^ee su'"^- r and IPmn™"'' ?'^^ " gradually to the one hour Tr^ /' '"". ^'''' '^ ^" '°^''^'' ^°' pleUrp^ace^^tJ^Vnffs^ tin, put them in a moderate ovS bake ' pinch of salt ; puff pastk " ''^''' " ^ a mall %S^V ""^ ^ '^"""'^ ^^ '^'^'o^^^'^ pedof hn fi 1 ^'""'-^'"O". and add tl,. S^^:;?';j^,!:^"S^^p-hofsa, cgL's with two spoonfuls of mi \S i? I" the other mgredients, and set t em o e H ' ^SS< and bake it. When bal ed tir l "^ over it. and gla.e it with^a saiamknder!"^'" Jersey Wonders. lemon Tartlets. Ti.Tie, half an hour of ^sw^et^^lmond °"' • ^ ^"^'^'■'''" °f ^ P°""fJ Ef aid minr,"? °' ^-^^ -l^""^s1lan- t leri and minced fine, a quarter of a pound ol loaf sugar pounded, and the juice of W S ct Sn^''^? ^^'^^ ""'^^'^ '"to a stew: pan, let It simmer to a very thick svruo anrl ponr it into a shallow dish lined wih rich ana bake it in a moderate oven a light col lemon Patties. Time, about fifteen to twenty minutes andpouroniM^T^ of, two penny loaves, wLn " 1? '^ ' ^ P'"' Of boihng milk S tL n ' n'"'^''!-" '^« P^^'s of two leniins pounded sucrJr 1 '^ ^'"'"^ ^^gs. adding lome small Sn-^^"' *^?'« •' ^-^l' Gutter baknti;,':'f ^i'P?/ PO'irinthe mixture, and 964. A quarter of a poand of c^nrmr. Work the sugar and butter to-eiI,cr till quite soft, throw in the e--s that In •?. h n°nutes"and 'ft S" ttn''"T,\^-"'^ your hands int 'foS'bal s" t li'size^; cu^s:^k^^>^-^-k^^: 3 smaM stewDan Turn n- *i r<^aay in and when the ard would froth too much add Choux a la Comtesse. Time, to bake, till crisp. 965. A quarter of a pint of water- twn pieces of butter the size of a walmU- two arge spoonfuls of flour ; two J^l" •' t S ""''-""^"iBB M Mince Meat for Mince Pics. 205 mt a quarter of a pint of water in a stcvv- mn vith a piece of butter the size of a wa - ^;? When it boils, add two large spoonfuls nf flour; work tliis in with a wooden spoon, ^,eS^ it on the fire all the time. When cuS cicntly done, add a piece more butter f . c ze of the fu-it, and two whole eggs. u-,>rk it all thoroughly with a spoon, have ,le baking sheet ready, and drop the paste „' about the size of a very small <^gg. B.kc them in rather a quick oven, and be i e they are crisp enough or they will fal when cold. When done, take a small round piece out of tlic bottom of each (keep the piece to put back again), and whatever can 1)0 spared must be scraped out ol tl>e pastry. Make about two tablesiiooniuls ot very strong coffee, some very stiff icing, and add die coffee to it. immerse the pastry m ,t. and let them stand on a di.sh in the scio-n to dry. When (luite dry change them to a cle.m dish. 'll>e icing that has run ot must be put back in the basin. Whip half a pint of cream, mi.x the rest o the icing with it, and just bchne sending to table till each of tlie choux with it, using a paper cornet or funnel to do so. I'ut the pieces back agaia to keep the cream in. MINCE MEAT FOR MINCE PIES. Miace Meat, pounds of beef suet ; two pounds of apples ; two pounds of currants . two pounds of raisins ; half a pound of nio'st su'-ar ; half a pound of citron ; quar- ter of a pound of candied lemon ; quarter of a pound of candied orange peel ; two luitme^s ; half an ounce of salt ; half an ounce of ginger ; half an ounce of allspice ; 1-alf an ounce of cloves ; juice and peel ot one lemon ; quarter of a pint of brandy ; quarter of a pint of white wine. Take two pounds of beef suet chopped fine' add the apples pared and minced fine, the currants washed and picked, the raisins stoned and chopped fine, the moist sugar, citron, orange and lemon peel cut fine, the nutmegs grated, the salt, the ginger all- spice, and cloves all ground fine, and the iiiicc of the lemon, with the rind grated. Mi.^ all these ingredients well together, with the brandy and sherry, or any white wine. Put all into a jar, and kocp it lu a cool place. Apple Mince Meat. fi67. One pound of currants ; one pound of peeled and chopped .apples; one pound of suet chopped fine ; one pound of moist su-^ar ; quarter of a pound of raisins stoned and cut in two; the juice of four oranges and two lemons, with the chopped peel of one ; add of ground mace and allspice each a spoonful, aiid a wineglass of brandy. Mix all well together and keep it closely covered in a cool place. one pound of suet ; juice of three or four lemons ; a teacupful of brandy. Peel the lemons as thickly as possible without cutting into tlie pulp ; boil the peel in plenty of water till soft, then beat it well with the sugar until it becomes a sweetmeat. Then mix tlie laisins and the suet well minced and chopped very fine, with the sweetmeat ; add the juice of three or four lemons, or more according to your tas.e and a teacupful of brandy. Mix all well together, and tie it down quite close in potb, ox\\ a jar. It will keep a year. ranti 968. sugar Lofflon Mince Meat. Eight lemons ; one pound of loaf : one pound and a half of raisins ; Banhury Mince Meat. Three quarters of a pound of cur- two ounces of beef suet ; quarter of a pound of candied orange peel ; three ounces of ratafias ; and a little nutmeg. W^ash and dry three-quarters of a pound of currants, and mix them with two ounces of beef suet chopped as fine as possible, a little nutmeg, the candied or.ange peel shred very fine, the ratafias crushed up. and a slip of lemon peel. Mix all well together, and when required, use it to spread over >pm paste. Egg Mince Meat. 070 Six hard-boiled eggs shred very fine; double the quantity of beef suet chopped very small ; one pound of currants washed and dried ; the peel of one large or twxj small lemons minced up ; sixtablespoonluls of sweet wine ; a Uttlc mace, nutmeg, and salt, with sugar to your taste ; add a quar- *„. ^^f o -nnuprl of candicd orans« '(iM dtron cut into tliin slices. _ Mix alUvell to- gether, and press it into a jar for usfe. i^il r ^ i . 't*' ■V 1 i I- : m\ i! :l i I V-' H 206 971- Peaked and Boiled Puddiners. lemon Mince Meat, One Jarf,'e lemon ; tliice cauUiea orange S S^S "te^^--^^^^?it;o 'S^ ■-".'Tar ; one ounce'' of 'c-inrH^'l'"'' °^ "'^'''^ cilron, cauciiea orange and "liiceze the juice fm.n . 1 f "S*'^'" ! < leri C"P. Boil tU remon"Mf.,^^?f.i!.":°"..':i'to a mince meat. Poiir over it Hm "i ■■ " '" '"« i"on,a„uac,d,teSo,;'cl,';;;;';Ti,rj."» - SK'ffT/°"T';'"^••"•"'"-'■ be nibbed over the hiS "!^ *-'°^'^'"' ■'^"'l stick to the sidp • fi,o J \i , ^ '^ may not i" boiiin,\';i;S;a d^tn;.2rflLtV''^'T^ inside. A t)ud. inrr 01I.1 "oui^'d on the clean, and in .'d fph ^""ll' ^'j ^^^'^/.^'''-y i should be tied vpru^ , Bread-puddint^s I very much in'boili','^ '"°''''^' ""^ ^'''"T ^well ^va;erq„ie,i;",,^;j;>-«"I'J.clonotlctthe iniot';^s-f:i;Si"fii",^,i^r'''p^^'°''' closely over lie basin \ ^"""l' ''^"^ ''« " isdoi.; takeitn'm hewaerV'" '^"'^^'"^^ ever it is boilino- i„ \ ,?. h'*''-'^' P ""Se what- suddenly i„to"So ,' ate 'Then '/ °'' '''^^'■"• immediately; this x^M J^: then turn it out -j:srem.S'^;-;-S.--eitas Baked Paddings. BAKED AND BOILED PUDDINGS. S VOII will r/ir^..:-» -•.» _ heSS? bS/^K -S^ require a moderate quick oven, 'jfc t mel°H 7r''':^ '■^^""'^ ^ particular puddi, ™s "h^'thh "^f '^'"^ '^''^^" Eggs for pudd inn sa,^'" ^he receipt. aspoonful can be taken nn" ?""^'' ^^'^'-'n Acid Pudding. of'Stef;>:„!f"ir4's,?"^ p'"' ^"^ - '^-^^ quarters of a p S Jl^f ^ °'-'\"ge ; tl.ree. <>iaiinonds: three nlainct" ' ^mx-e ounces berry or raspKy jelly ^''"^^ '^"^ ' ^''•''^^v- Se^c';S;4?i;';-;°f five lemons and one water, to exTraJ? t' , ' '''"'^ "" '''^"^f boiiin' ''-naddthXeri^sti^'l'li'^t f"i,'ar pounded. When co I r, ' ''•"'' "'« three plain .spon-e cak . , ' •P°",'" " 0^" ;■> .I'edish irv^^Tich ]te.;'^r h^ I^et tiiem thoroughly soalt.b ^^ ^'''''^■ to break them. ^ fanchShSi"^^ '"'■^ "°' sweet almonds, cut them im^ f °""^'-'' "^ and stick them over I e?oak v. ITv^ '^T^'' over the uhole i 'itt e s?r,v'? '''• ^""'" ^eny jelly dissolved;'i;id':e;;er"^ "' '-^^^ The Adelaide Pudding Time, to bake, twenty minutes. r'-of?SdoL^,ir?°^^"'^-- of one lemon. ^'''^ ' ^'^"'" ^ffSs ; rind Pomuled'an'd sift J^ "'.r''^', -^^ the su.ar fated, and fom wdl-b Ste" ' °' ''", ^^'"'-' tiiese ingredientsu, 1 , ^^^S-ffs: beat all in a slotV o 0^ iin.5^''^';'; ""''^ "^ake i poured over it '''*' " *^"'' ^^'»e sauce Apple, Gooseberry, Currant «. *v Fruit Pudd£g?> ^'^ °'^=^ Time, one hour and a half. su?t;''uSS;^nr°''°"'-^^--ncesof basin with 1 a offt fi "> '^ ^'^"-b"'te„rd pared and coSl, a lice or' uo"V ?'' ""^'^'''^ '--ut very thin, or a few eloves ( ""°" ^'"'^ edges of the paste cu om. • '^^^''^ten the over the top, press in- 1 f P'^e'-^and put it 't neatly lound^harif^ T''''^'"' ''^"^ cut 'liickness. Put Ue LZ^ '^".^^ '-^^ equal floured cloth and LTcWlu^"''" '"'° ^ P"t it into a sauceoan of h M ^ °^^^- ^'''en boil it. When donPf-^°'''"S^ water and basin on a hot dish' "" ^•'^'•^^""yfrom tl2 cloth m;!sfi^dir?'l^-' T''^^"^^ basin, th. with flout andSintn" ^'"' ^'''''' ^^ed-^d tl- crust ^afb^:fo;;;'e7];,T'^ '"'"' ^^^ ^"n-mt puddings are ii„,,,3,„^ .squeezed fill ten! !i-v ounces of Apple Puddings, Dumplings, Amhcr Pudding, &c. 207 1 damsons manner, whether of gooseberries, currants, greengages, iii 208 Ahiwnd, Alexandra, and Albert Pnddin^s, &c. Pare and core tlie apples, and boil them to a pulp with tiie lemon peel ; well beat the c'gi,'s, and add lliem to the butter warnicfl, sweeten to your taste, and beat all well to- gether. I^ay a [niff paste round a disii, pour in brown. tiio mi.xture, and bake it a \\'A\{ Almond PutUMng. Time, three-quarters of an hour. 9S4. Yolks of five eggs ; whites of three ; twelve bitter almonds ; one pint and a (Ittartcr of milk ; a quarter of a pound of sugar. IJlancli and pound the bitter almonds in a mortar, put them into a basin, and pour over them a pint and a quarter of hot milk to take the flavour, let them stand ten or twelve minutes, strain, and when nearly cold add the eggs well beaten, and the sugar .sifted, beat it all well together and boil it very slowly in a well-buttered basin. When done, let it stand until cold, then turn it out on a dish, and servo it with any preserve round the pudding. Small Almond Pudtlingg, Time, half an hour. f)S^. One pint of milk ; tln-cecggs ; three tablcspoonfuis of flour ; two ounces of al- monds ; one teaspoonful of essence of lemon ; one ounce of butter ; four ounces of sugar. Boil the milk and let it cool, beat the eggs lightly with the flour, blanch and pound die almonds in a mortar to a jmstc with the lemon essence, or peach water. Melt the butter in the milk, add the sugar pounded, and beat all well together. Bake it in but- tered cups, or small moulds. Almond and Raisin Pudding. Time, three hours. 986. Two ounces of beef-suet ; one tea cupful of milk ; a quarter of a pound of bread-crumbs ; a quarter of a pound of cur- rants ; half a pound of raisins ; three ounces of almonds ; four eggs ; two tablcspoonfuis of rum ; two ounces of sugar ; a little nut- meg. Chop two ounces of suet very fine, and mix it with the bread-crumbs, a little grated nutmeg, the sugar pounded, and the cur- rants washed and dried. Butter a mould, and put the raisins in rows all over it, with the almonds blanched and laid between the raisins. Well beat four eggs, and add them with two spoonfuls of rum to t!;o other in- gredients. Put it all carelully into the mould and boil it. When done.'turn it out, and serve a wine sauce with it. A Rich Boiled Almond Puddiap. Time, half an hoiu-. 9S7. One pound of .almonds ; one tah'p. sjioonful of orange flower-water; one ;'la,' of wine; h.ilf a pound of fresh butter; yolks' of five eggs; whi»>!s of two; one quart rf cream ; a quarter of a pouml of loaf sn-Mi-. half . I nutmeg: one tablcspoonful of flour! three of bread-crumbs. ' Blanch and pound the almonds to a paste in a mortar with the orange water, well beat tlie yolks of the eggs, and the whites scp,> nn:'!y, and m\\ them with the butter melted thi.ti stir in the cream, the pounded sugar' the idmond paste, flour, and bread-cruinbs' add a little grated nutmeg and a glass of !y win(\ Mix all these ingredients thorougli.. together, butter a mould, pour it in, and Jet it boil for half an hour, then turn it out on a dish and send it to table. Half milk and half cream would be less expensive, and very good. Baked Almond Pudding. Time, to bake, half an hour. 9SS. A quarter of a pound of sv.cet al" mouds ; five bitter ones; four eggs ; thice ounces of butter; oie pint of "milk and cream mixed ; two ounces of sugar ; one glass of white wine ; one lemon; puh paste. Blanch and pound the alinonds in a mor- tar with a little water, melt the butter and mix it with the almonds, well beat the eggs, and add them with the juice of hah' a leii\on[ the rind grated, the glass of wine, the sugar, the milk and cream to the other ingredients, and mix them all well together. Line a pie- dish with puff paste, put in the mixture, and bake it. The Alexandra Pudding.' Time, half an hour. 989. Three eggs ; three ounces of sugar ; three ounces of bread-cruinbs ; half a lemon ; a teacuplul of milk ; a little jam ; puft paste. Line a pir-dish witli puff paste, and cover the bottom with apdcot or strawberry jam, mix the bread-crumbs, pounded sugar, juice of the lemon, and the rind gmted with the milk and the eggs well beaten ; beat all thoroughly together, pour it into the dish over the jam, and bake it. Tho Alhert Pudding, or Cake. lime, three hours. 990, Half a po'ind of flour ; half a pound of butter; five eggs; a quarter of a pound of sugar; half a pound of dessert raisins; one lemon ; candied peei. A trow roof, A sparagu f , and Bread Puddhips. 209 Brnt ilic butter to a cream. f.ncl mix it by ,l,..'tr(S to tlie su^ar pouiulcd I ^'Itcu. AIUT tlicy iKivc bct-n well beaten to.!,'ether. V< I the yolks of the cgRs. ami then tlie i „tes which have been separately whisked, s mnv in the four dried and sifted, the r isins stoned, and the rind of the cmon [; "1 Flutter a mould, and lay t nekly ,ucr it Mices of candied orant;e and l-nion n,-el Then put all the other ingicchents, icrfcctly mixed, into it. tie it closely over, and boil or steam it. Serve it with punch '""ror a change, this pudding may be baked, when it is called Prince Albeit' s Cake. Anna's Pudding. Time, one hour and a half to steam. Qoi A quarter of a pound of suet ; a on liter of a pound of bread-crumbs; one nbU-spoonful of ground rice ; three ounces of loaf sugar ; two eggs ; rind of a lemon. Chop the suet very tine, and add to it the stale bread-crumbs, the ground rice, and the rind of the lemon grated. Mix it well to- gether with the yolks of two eggs well beaten. Butter a basin, and place the in- gredients in it. Steam it. When served, pour over it a little melted butter and sugar, with half a glass of white wine, or serve the sauce in a tureen. Steamed Arrowroot Pudding. Time, one hour. 992. Two tablespoonfuls and a half of anowioot; one pint of milk; four eggs; siuT.ir and flavouring to your taste. Firsi mix the arrowroot smooth in a few spoonfuls of cold milk, stir into it the re- mainder. Add four well-beaten eggs, and .sugar and flavouring to your taste, put it jnU) a buttered basin, tie it securely over, and steam it for one hour, with the lid of the saucepan close on. Baked Arrowroot Pudding. Time, one hour to one hour and a quarter. f)93. Three dessertspoonfuls of arrow- root ; a pint and a half of new milk ; peel of half a lemon ; a piece of butter the size of a walnut ; moist or loaf sugar to taste ; three eggs, and a little nutmeg ; puff paste. Mix into a rather thick smooth batter three spoonfuls of arrowroot with a little cold milk. Put the remainder of the milk into a. clean saucepan with thfi peel of half a leaion. and sugar to taste. When it boils, strain it gradually into the batter, stirring it all the time, adding a piece of butter the size of a walnut. When nearly cold, stir in three well beaten eggs, and pour the whole into a pie-dish, round which has been placed abordi.Tof jMiff paste. Grate a little nut- meg over the top. and bake it in a moderate oven. If boiled, it will take the same time. Asparagus Pudding. Time, two hours. 991. Two dessertspoonfuls of minced ham; a little milk; half a pint of asparagus ; three dessertsjioonfuls of flour ; four eggs. Mince a little lean ham very fine, and mix it with four well-beaten eggs, a seasoning of peiiper and salt, a little flour, and a piece of butter the size of a walnut. Cut the green p.arts of the asparagus into very small pieces, not larger than a pea. and mix all well to- gether. Then add a sufficient quantity of fresh milk to make the mixture the con- sistency of thick battel and put it into a well-buttered mould that will just hold it ; dredge a cloth with flour, tie it over the puil- ding. and put it into a saucepan of boiling water. When done, aim it carefully out on a dish, and pour some good melted butter round it. Brown Broad Pudding. Time, three hours. 995. A large slice of brown bread ; nearly the weight in suet ; peel of half a lemon ; nutmeg, and mace ; two or three ounces of sugar ; two ounces of orange peel ; a spoon- ful of brandy ; four eggs. Grate a slice of brown bread, and mix with it nearly an equal cjuantity of suet shred very fine, a little nutmeg and pounded mace, the peel of half a lemon, and two ounces of candied orange peel chopped very small, two or three ounces of powdered sugar, and a spoonful of brandy. Mix all well together. Then add four well-beaten eggs, butter a pudding mould, put in the mixture, and boil it. Plain Bread Pudding. Time, one hour and a half, 996. A quart of milk ; a few slices of bread ; three eggs ; a little grated nutmeg ; sugar to taste. Pour a quart of boiling milk over some slices of bread, cover it over, and when cold, beat it quite smooth. Stir in three beattin egus sweetened to your taste. Add a little grated nutmeg, or lemon peel if pieleiicd, put it into a buttered basin, or a wet floured cloth, and boil it. Serve with sweet, or , wine sauce. _^ 14 ^r^ :\'i u 1 i ' 1 1 1 i I \ii 210 /^nM Uomhay, nakcivcU, and nishop's Puddin CS. Broad Pudding-. 'iinie, one hoiir, or more. ' niilP^'n') F'V ""[ '"■^•'"'■c'l'ml's; some new niilU; pod of a lemon ; a little ni.tm.- ; a Frr'.g%."""""°' = '"Sar to your ..-i^tc;' Take a pmt of l)rcad-criiml)s ; put ijinn into a stcwpan with as niiicl. milk as will covert hem; add ti.e peel of a lemon n,,ucd and a little nulm<- and cinnamon. 'l3oil i for ten niinutos, and then sweeten it to your T f ^ *'''',? .*"" "''^ <^''inamon, nnd Mir in tl c four well-beaten eggs. IJeat all well to" gttlier. and bake it for one hour. If boiled u will require rather more than tlic hour. ' Broad aud Euttcr Pudding-. Time, to bake, one hour. 998. Slices cf bread and butter; eight easpoonruls of white sugar; Ihree himl l-vc^;^pintandal.al^of'mili;;^^;;!^; Put into a deep dish that will hold a nuart very Im, slices of bread and but.e^.S ha nihng ,t Stir into a pint and a half of MiRa . three Spanish laurel leaves, and four or five eggs ^y•e 1 beaten. When all are well ni..\c(I. pour It into the dish over the bread and butter, and bake it in a quiek oven of fresh butter and loaf sugar to taste ,- when very light and welinui.x°! stj^^^^^ the spongecake grated or crumbled. ' V,,' M r 1 gradually into thecoeoa-nutand n >v h.ch must have been previously s?t,oc addthebr.andy ondpc!ur.lie,.^i..tulr ,:, a 'i ^h Imed with a rich puff paste, and hi 't 1.0... onchalf to three-quarters of an lo if An Economical Bread Pudding. Time, to bake, one hour and a half. 909. Any pieces of bread, crumb ind .wf V''"" "" r^'"^ °f raisins or curnin S two"'""'''"'^' grated: a little t-' f.n'nf''^ ^^y '''''''^'' Of bread that may be left f on making stufling or fron dier^disle ,-t , ffi.^^T^r"'"''^" J^'i'^'^'-^S' --"'^l pour oS hnf^ '^?'-^'''"S; water or milk to soak it • .to it Sr.;.' """°"^ ^^'"' ^ f«r'- «"d St ; h. L 1 '^ °'l"'^'^' ^f fi»« nioist sugar a 1 e m ,„e„ j,,^. of a lemon grated •r :•; ^'f a P0»'Hl of raisins or cunaus beaten eggs, and bake it in a buttered jj^! Bombay Pudding. Time, three-quarters of an hour. penny spongecake: mift nn<:fe ^' ^ irrateX' °^/J^ ^'■°^'" I'-'^'f'f'O'" a cocoa-nut giate the nut fine, and boil it for about rio^!; or ten minutes in a pint of nevv mi k itt I five eggs well up wit^, a quarter of a pound j BakcwoU Pudding', looi. Some puff paste ; raspberry or nnv otic,, preserve ; yolks of eight and whi J to eggs; a quarter of a pound of .S sgar; a little almond llaviur, or the . and^jmce of two lemons ; four oui.ccr u Urn, a dish with puff paste, and put in it raspberry or any other preserve, about n an inch thick. Mix with a quarter of pound of sifted sugar the grate, peel ,,, ju.ce of two lemons; then stir in t e yo of eight and the whites of two eggs w bc.nten. and Lastly the butter, which onlvic q ux-s mei.mg and pouring off clear. 'St r all together until it is thoroughly mivai tl.en pour it over the preserve, and bake five or si.x pu.l.hngs. baked in buttei.d saucers lined with puff paste. Bnkewell Pudding with Almonds. Time, twenty minutes. o,m7^ r' .''*''; °""^"'^' °^ almonds; three M.gar three ounces of butter ; three eg-s • ha t a lemon ; puff paste. ^* ' Line a pie-dish with puff paste, and lav the jam over the bottom, mi.>c the bread crumbs with the pounded sugar, tl e buSei' "..ted, the grated rind and jtuce o a lemon lUf »"'»^^g. and the yolks of tVc e -s It o\u the jam ; twenty minutes will bake it! Bishop's Pudding. Time, three-quarters of an hour auS^vfi,*''r "P'""^ °f Sround rice; one rbr°eL?SS.°°"^"^°^^-^'"---^^^^ Lay a covering of nice puff paste over i pic-d.sh, spread on it a layer of jam -cut a thin round of bread, taking off the en st , butterit well, andspreadon it the in^ Vifi.,' imx a leacupiul of ground rice very ^mooth'lv with a quart of milk, add to ft fo^r e!i^ zvs/i beaten, sugar and lemon to taste • nSSr ;\SVvt.'^^^^''^"^^--'-^^SceK "I 1 J ■^^. / Boiled Batter, Boston, and Biscuit Puddings. 2il Boiled Batter Pudding. Time, to boil, one hour and a quarter, loot. One pint of miilt; one ounce of butter ; Hirec eggs ; two tablespoonfuls of °Mi*x two spoonfuls of flour to a smoculi bnttcr with a little cold milk, then add the remainder of the milk, and stir in the but- ter which should be previously dissolved; add three well-beaten eggs, and when the baiter is perfectly smooth, stir \\\ a pinch of salt • pour it into a buttered basin, tie it over -W lightly with a cloth dredged with flour. aiKl plunge the basin into a saucepan of boiliii'^ water. Move the basin about for luo or three minutes to prevent the (lour settling in any part, and boil u. When done, "turn it out of tlu- babiii, and serve it with wine or sweet sauce. Rich Batter Pudding. two hours to boil, tablespoonfuls of Time, one hour to bake ; 1005. Six eggs; six flour ; one quart of milk. Beat six eggs with the flour until very li"ht, then stir it into a quart of milk, beat tlR'm'well together; butter a dish, and put ill the mixture; bake it an hour in a hot or quick oven. Serve with brandy or sweet sauce, or, instead of brandy or wine, lemon juice may be used. This pudding may be tied in a cloth or put into a basin, and boiled two hours. Cheap Batter Pudding. Time, to bake, one hour ; to boil, two hours. icoG. Three eggs ; six dessertspoonfuls of flour ; one quart of milk ; two tablespoon- fuls of sugar ; one of butter ; half a nut- meg ; a little salt and essence of lemon or peach water. ISeat the eggs with the flour until very light, then stir into it very gradually a quart of new milk, add the butter dissolved and the sugar, flavour it with a teaspoonful of essence of lemon or peach water, and half a nutmeg grated. Beat it all well together, and bake it in a buttered basin or mould for one hour. When done, turn it out and serve, or it may be boiled ier two hours and served with white sauce. ^ Boston Padding. Time, to bake, half an houn 100/. Eighteen apples ; two cloves ; a little cinnamon ; juice and peel of two lemons ; sugar to taste ; yolks of four eggs ; white of one f gg ; a quarter of a pound of butter ; h.ilf a nutmeg ; puff paste. Peel a dozen and a h.df of apples, taUw out the cores, cut them small, put thein iuti» a slewpan that will just hold them \suh a little water, a little cinnamon, two clores, and the iieel of a lemon. Stew over a slow fire till (luite soft, then sweeten with moi^L sugar, and pass it througn a hair sieve, .idd to'it the yolks of four eggs, and white of one; a quarter of a pound of butter, half a nutmeg, the peel of a lemon grated and the juice ; beat all well together, line the inside of a pie-dish, with good puff paste, put m the pudding and bake it, Biscitit Puddinp. Time, twenty minutes. ioo3. Four or five plain biscuits ; half a pint of milk ; peel of half a lemon ; three ounces ol butter ; two ounces of loaf sugar ; four eggs ; and a spoonful of brandy. break four or five plain biscuits into small pieces, and boil them in half a pint of milk, with the peel of half a small lemon grated very fine ; beat it smooth, and then .ur in the butter warmed, the sugar po.vuoied, and the four eggs well be.iten ; mix nil together, porr it into a buttered basin, .i'kI boil it. When done, turn it out, audscrvj with \\\\\^ sauce. Black Cap Pitdding. Time, one hour. ioo'>. One pint of milk; three tablespoon- I'uls of flour ; two ounces of butter ; four eggs ; half a pound of currorts. Beat the flour into the inilk until quite smooth ; then strain it in*o a stewpan. and simmer it over the fire until it thickens ; stir in the butter, and when cold adi the yolks of the eggs well beaten and stained, and the currants washed and dried ; put the bat- ter into a buttered cloth, tie it tightly to- gether, and plunge it into boiling water, moving it about ior a few minutes that it may be well mixed, or it may be boiled in a buttered basin, which is far better. Black or Rod Currant Puilding. Time, two hours and a hah to three hours. loio. One quart cf currants ; four ounces of fine moist sugar ; suet crust. Make with about a quart of flour a nice suet crust, and line a well-buttered basin with hall of it ; pick the stalks from the cur- rants, and put liiein into iiie baaai with the sugar ; cover over the top with a piece of the crust, press it tightly together round the edge, moistening it with a little water to make it stick, and cut it evenly round ; tie 14-a J i i' [f;.»l 212 Brandy, Bra::cnosc, Bath, Cheese Puddings, &e. i\* ft m it up in a (loured cloth, and put it info a saucepan of boilinij water. If the purldiiicj is made of red currants, add a pottle of fresh raspberries. It will take from two to three hours boilin|r in a basin, but if in a cloth half an hour less will be sufficient. Brandy Pudding. Time, to boil, one hour. loit. Eifjlit ounces of jar raisins, or some dried cherries ; slices of a French roll; four ounces of ratafias or macaroons ; two glasses of brandy ; four eggs ; peel of half a lemon ; half a nutmeg ; one ounce and a half of sugar ; one pint of milk or cream. Line a pudding-mould with jar raisins or dried cherries, then with slices of French roll, next to which put ratafias or macaroons, then the fruit, roll, and cakes in succession until the mould be full ; sprinkle in at times two glasses of brandy ; beat four whole eggs, add to them a pint of milk or cream, the peel of half a lemon hnely grated, and half a grated nutmeg. Let the liquid sink into the solid part ; then flour a cloth, tie it light over the mould, and boil it, keeping it the right side up. Serve it out of the mould, and with sweet sauce. Erazerose College Pudding. Time, three hours and a half to boil. IOI2. Haifa pound of bread-crumbs ; six ounces of beef-suet ; six ounces of stoned raisins ; two tablespoonfiils of the best moist sugar ; two tablespoonfuls of flour ; half a teaspoonful of mixed spice ; a little salt ; four drops of essence of almonds ; one egg ; a glass of sherry ; nearly half a pint of milk. Mix the above quantities well nnd s^radti- ally together, and when thoroughly lieatcn up, put the pudding into a well-buttered mould, and boil it. Serve with brandy or wine sauce. loi- :ii!l Bath Pudding. „ Three-quarters of a pint of milk ; three spoonfuls cf flour ; six ounces of but- ter ; s:x eggs ; nutmeg and sugar to taste ; peel of one lemon ; half the juice : a httle brandy or ratatia ; some puff paste.' Alix the milk and flour into a smooth hasty pudding. Pour it into a basin on the butter, and stir it till the butter is melted. W hen cold, add the eggs well beaten, bugar, nutmeg and the rind of a lemon, the juice ot hall a leuion, and a little raiaria or brandy. Bake it in a dish with a puff paste on the edge. Put it in a brisk oven. Serve With wine sauce. Wyvern Puddings. Time, to bake, twenty minutes. lOT.j. Three-quarters of a pint of milk throe eggs ; enough flour to make a thick batter ; raspberry jam. Make a nice batter of the milk, flour, atvl eggs. Putter some patty-pans. Pour tli.- batter into them till they are three-parts full' Bake them. When done, place them on a folded napkin, and put jam on the top of them. Green Bean Pudding. Time, to boil, one hour. 1015. Some old green beans ; pepper and salt; yolk of one egg ; and a little cream- parsley ; and butter sauce. Boil and blanch some old beans, beat them in a mortar with very little pepper and salt, some cream, and tl;e yolk of an eg-; boil the pudding in a basin that will j'u-t hold it, and pour parsley and butter over it. Serve bacon to eat with it. Brown Charlotte Pudding. Time, to bake, three hours. 1016. Some thin slices of bread and butter- a httle brown sugar ; some good baking ap- ples ; two ounces of candied citron ; one ounce of orange peel ; peel of half a lemon grated. Butter a pudding-mould thicklv, sprinkle brown sugar over the butter, and then line the mould with slices of bread thickly but- tered ; cut some good baking apples into slices, place them in the mould in layers with grated lemon peel, candied citron, and orange peel, and a little sugar between each layer of apples. When the mould is full, cover the top with a slice of bread, pre- viously soaked in a little warm water. Bake it in a moderately-heated oven, turn it out of the mould, and serve it. Cheese Pudding. Time, to bake, twenty-one minutes. 1017. Two eggs; halfa teacupful of cream; a httle salt and pepper; two large table- spoonfuls of rich grated cheese. Well beat two eggs, add to them a (cacup- fulof cream, a little salt and pepper, and two large spoonfuls of rich grated cheese. Mix all well together, and bake it in a quick oven. Or— Time, forty minutes, to boil. 1018. Oneegg; two tablespoonfuls ofmilk; a quarter ot a pound of grated cheese ; one tablespoonlul of bread-crumbs. &c. Cabinet, College, Cherry, Cilron rndJings, &c. 213 ' ' i» ngs. ty minutes. a pint of milk , to make a tliick c milk, flour, atvl pans. Pour tli; o three-parts full, place them on a ni on the top of ng. hour. ■ans ; pepper ami i a little cream ; old beans, beat little pepper and yolk of an ej;- ; in that will ju-t id butter over it. Pudding-. !e hours. 3rcad and butter; good baking ap- ied citron ; one of half a lemon thickly, sprinkle r, and then line ?ad thickly but- 'sugar pounded, and the currants Nsa:,hcd ami dried. Mix the above with the >olk. of four beaten eggs till all b<^^°'"^^V,; i;:^ty then cut them in pieces o ^ ^^^^n hn.wn them in lard over a gentle tuvtilio", and put them on a napkin, bauc^ m a tureen. Cherry Pudding. Time, to boil, two hours. I02T One piut of milk; three table- spoonluls of ilour; one ounce of battel , three eggs ; one pound of chenics. MiKthe flour to a smooth paste with a little 'milk, then add ^'^ :^''^'^'f'''^;^. , the butter and stir it in, stirring '1"= y>^,^ ':; ' well, then add the eggs well beaten ad a pinch of salt. Take the stones fio a pound of cherries, stir them into the b. ter lie it in a pudding cloth, and boil U. bu\Q with butter sauce. Cabinet Pudding. Time, to steam, one hour. T020 Seven or eight small spongecakes; a large" cupful of white wine; three oiinces of loaf sugar; seveneggs; one quart of new ""I'our a large cupful of white wine over seven or eght small spongecakes to soak U,em throifgh. Sweeten a ^1"-^ o new milk with about three ounces of loaf sugar s into it seven well-beaten eggs, and m . x it well together, pour it over the soaked snongeeafes, and' then carefully turn the S into a buttered mould, tie .t securely over and steam it. Serve it with the cabinet pudding sauce given below. Cabinet Pudding Sauce. 1027. Yolks of two eggs ; two table- spoonfuls of pounded sugar ; four or five spoonfuls of white wine, 'well beat the yolks of two eggs, and , mix them with the pounded sugar and the i white wine. Simmer it over a slow fire foi 1 a few minutes, stirring it constantly, and pour it round the pudding. College Puddings. Time, fifteen to twenty minutes. 10^- A quarter of a pound of bread- crumbs ; a quarter of a pound ot Naples biscuits; a cjuarter of a pound of beel-suet, Citron Puddings. Time, half an hour. I024 One tablespoonful of flour ; two ounces of loaf sugar; half a pint of cream; a little nutmeg; yolks of six eggs; two ounces of citron. Mix a spoonful of flour with two ounces of sugar, a little nutmeg, and half a pint o creant, add the six eggs well beaten, an two ounces of citron cut into very thu nieces. Stir all thoroughly together and put it in buttered teacups or small tins. Bake the puddings in a quick own and turn them out, and serve them with wme sauce. Citron and Almond Puddings. Time, three-quarters of an hour. 102=;. Half a pint of cream; one table- spoonful of flour; six ounces of sugar; yolks of three eggs; white of one; two ounces of citron; ten almonds. Mix a spoonful of flour to a smoo 1 paste with a little cream or milk, then add half a pint of cream, six ounces of pounded sugar, the almonds blanched and niinced fine, and the citron cut into thin shreds Beat all well together with the yolks of thee eggs, and the whites whisked to a fro h. Butter four small moulds, fill them with the mixture, and bake them in^ a quick oven turn thciu out, and iorvvVrilu sweet 01 wm^ ' sauce. -( 214 Chocolate, Curd, Duke of Clarence l?uddings,&c. \ I , i ' % ' M fl, Baked Chocolate Pudding. Time, to bake, from three-quarters of an liQur to one hour. 1026. Ten squares of cliocolate; peel of one s/.waU lemon; a large cupful of milk; a quarter of an ounce of gelatine ; three ounces of loaf su.gar ; whites of six eggs ; yolk of one; puff paste. Dissolve a quarter of an ounce of gela- tine in a large brcakfastcup of milk, and add it to the peel of a small lemon and nme or ten squares of chocolate grated ; whiik the whites of six eggs and the yolk of one to a stiff froth, and stir it gradually into tlie otlier ingredients, pour it into a dish, put a ricli puff paste lound the edge, and bake it in a slow oven. Cream may be used instead of (he milk but with the latter it is very good. Curd Puddings or PufFj. Time, a quarter of an hour, 1027. Two quarts of milk ; a piece of rennet ; a quarter of a pound of butter • crumb of a French roll or penny loaf ; two tabiespoonfuls of cream ; half a nutme"- • one ounce and a iialf of sugar ; a glass Vf white wme ; one spoonful of orange flower water. Turn two quarts of milk with rennet, press the whey from it, rub the curd through a sieve, and mi.\ with it a quarter of a pound of butter, the crumb of a Frencli roll or a penny loaf, two spoonfuls of cream, a little pounded sugar, and a glass of white wine nii.xed with a spoonful of oran^^e flower water. Butter small cups or patty-pans, hllthem three-parts full with the mi.vture and bake them in a moderately -heated oven! When done, turn them out, and stick over them a few slips of blanched almonds and orange peel cut into thin shreds. Sift su-^ar over them, and serve with a sweet sauce in a tureen. Duke of Clarence's Pudding. Time, one hour. 1028. Half a pound of sultana raisins ; one Prench roll; one glass of brandy; one of white wme; four eggs; one pint of milk ; two ounces of citron ; and a little sugar. lake a basin that will hold rather more than a pint, butter it well, and flour it, after that turn the basin up to shake off any loose ttour; stick some raisins in various devices over It, up to the top. Take a French roll withou the crust, grate it. and strew it thin and hghlly over the raisins, (hen slices of cUton and fruit aiteinntcly, with .t n-jassof brandy and white wine puuj'cd over it Well beat four eggs, and stir them into a pint of milk, with sugar to your taste, pour it bv degrees into the basin on the other incrr/ dients. and let it stand qx\q hour. Then diii the pudding cloth into boiling water, nut the basin carefully into it, tie closely down and boil it one hour. ' Chester Pudding. Time, to bake, half an hour. 1029. A quarter of a pound of loaf su t of water, sugar apples; a f ^^^^^ °5 JlJl of one lemon; four 01 cream ; half a pint o rniUc ^^^ Peel and coi^ ten °^^^^^^^^ .^ /^ry clean boil them asfor apple sa ^^ ^^^^^^. saucepan, with a quarter 1 ^^_^^ ^^^.^ pounded ana ine iuuk .u,^ ,;„ ;",i mir it Jold. add the eggs ^v^^^^^'-'^ten. and st r t over the fire until it thickens tl>en set t o " t auile cold. Butter and flour a clotl . Sdt^e 'he custard in it. put it into a sauce- pan and boil it three-quaners of an ho . When done, put it in a ^asin to cool^ then vmtie the cloth, put a d>sh over it and tu n the pudding carefully out Se^^^^^^;;' „ sifted sugar over it, and with wine sauce in a tureen. Baked Custard Pudding. Time, to bake, half an hour. Tn->R One pint of milk ; one of creatt^ ; boil them as lor '^ff- -"—f -^t of water, i^.g. One pint of miiic ; one u. ^ -• ■ . saucepan, wiOi a quj^rte of ^^^^^^ ^^^^ moist l.,„\°^of half a lemon; eight eggs ;°^ =^; the peel of a la^g^/^?"' 'Jq a pulp and set blesnoonful of flour ; a glass of buuiay . sugar to taste, beat them to a p P b esi ^^^^^^^ ^^^ . puff paste^ them to cool. . f cream, Roil the milk and cream w ith tl e emon Cocoa-Nut Pudding. Time, three-quarters of an hour. - TT.,if 1 Dound of cocoa-nut; one '°3?- J iL .K six ounces of butter; pound of ^vl^te ^^S„^i . snc _ ^^^^ ^^^, :iLS&onSS^oflemon;halfanut.| meg : P"ff Pf^^l!;„nrTof the white meat of a into the butter, beat six ^Sc.- J'^'', i„j,,e the brandy and '1'= ,<='"? ,,fr,^e"cil. with a cimumon (should .te line uiitiiuj, h'v^ " and the flour. Mix aU thoi.ugl;ly togeO^ and put it into a pie-d sh hnea ai xir and 1-ound the edge with puff pas.c. Bake '' ThiSdi^Hnay be boiled in a mould anlsevv'^.d with wine, brandy, or arrowroot sauce poured over it. I Custard for Puddings. S a liltle nulmeg; a saUspoonful ot -'<^^--,;jSX.iMn,he>^M- one or three oeaieu ^bs-^-" , ,•, i brandy and the 'e."on lu..^.-. -^-^^.^j^ ^ , ^.^^ ^''^^^^^^^.'^Tounded Su'r all a nut.neg grated. J; nud ng into it, set bay-leaf, and the suga o una ^^^^^^^ rich puff l-^te; it ? .,n L^ ."'llave ready I well together, and bo I . tot :-. V . ■...., f.. l,,lf an hour. Have ready ', U in tne u^c.1 .--. •-- , . J cut out lU- lyou icquirc. KS^frS" ISr ilVureath round | leaf. \ t'> l:f^ 2i6 Oirates, Chancellor's, Carrot Puddings, &c. I 'i !*l If 1 i 1 I I f - • i 1^- f r t! ; h' ^ Curate's Puddings. Time, twenty to thirty minutes, ' 1040, Four ounces of flour ; a quarter of an ounce of suijar ; one-third of an ounce of butter ; yolks of four eg:gs ; whites of three ; one pint of niilli ; peel of half a lemon. Make the butter very hot in the milk, and then pour it into a basin to cool. Stir in the flour very gradually, add the sugar pounded, and the peel of the lemon grated. Whisk the yolks of four and the whites of three eggs separately, and then beat them well into the other ingredients. Butter some cups, half fill them with the mi.\ture, and bs-.ke them for twenty or thirty minutes', according to the size of your puddings. When nerved, turn them out on a dish, and pour u little custard or wine sauce over them, of suet ; three ounces of loaf sugar ; three eggs ; some nutmeg ; and a little milk. Boil and pulp the carrots, add to them the bread-crumbs, the raisins stoned, the suei chopped very fine, a little nutmeg, and throe ounces of sugar pounded. Well beat the three eggs, and add them to a sufficient quantity of milk to make the ingredients mto a thick batter, then put it into a but. tered pie-dish and bake it. When done turn it out and sift sugar over it. ' I' Chancellor's Pudding. Time, one hour. 1041. Two spongecakes ; one French roll; one pint of milk; peel of half a lemon • one ounce and a half of sugar; four eggs ; four ounces of currants ; three ounces of sultanas ; some candied peel ; nutmeg. Cut the citron or peel into long slices, and put them in a star or any other form at the bottom of a pudding mould, which has been greased in every part with warm butter ; till in the spaces between the citron with currants and sultanas. Then put over them a layer of spongecake or of roll, with a few drops of melted butter over it, and then add some currants ; commence again with the cake, placing some citron in occasionally, and repeat it until the mould is nearly full! Then add the sugar, grated lemon peel, and = little nutmeg to the milk, and stir it into the eggs well beaten. Mix all well together, and pour it into the mould over all the other ingredients, taking care it is quite full ; tie a buttered paper over it, and let it stand to soak for nearly two hours. Then tie a thick cloth over it, f/u?tge it into a saucepan of boiling water, and let it boil slowly for an hour. When done, take it out of the water and let it stand for four or five minutes be- fore removing the clotli, then turn it out on a hot dish, and serve it with a sweet or wine sauce in a tureen. Carrot Pudding. Time, to bake, one hour, 1042. Three-quarters of a pound of car- rots ; half a pound of bread-crumbs ; a quarter of a pound of raisins ; four ounces Ricli Cannot Pudding. Time, to bake, one hour.' 1043. Half a pound of carrots ; half a pound of bread-crumbs ; yolks ofeight eggs whites of four ; half a pint of cream ; half a pound of fresh butter ; a glass of brandy ; three spoonfuls of orange-flower water; nuf.meg and sugar to your taste ; puff paste! _ Scrape and grate the carrots, and add the Ijroad-crumbs, beat up the eggs, and mix them With the cream, then stir in the car- rots and the bread-crumbs, the butter melted, the brandy, orange-flower water : .sugar, and nutmeg. Mix all well together, and if not sufticiently thin add a little more cream or milk, as it must be a moderate thickness. Put puff paste round your dish, pour in the pudding, and bake it for one hour. Cassel Pudding. Time, twenty or thirty minutes. 1044. The weight of two eggs in butter, sugar, and flour ; peel of half a lemon grated. Take the weight of two eggs, in the slu-11 in butter, sugar, and flour ; half melt the butter, beat the yolks and the whites of the eggs separately, mix the butter and sun-ar together, then the eggs with the grated lemon peel, then stir in the flour. Butter your tins and fill them rather more than half full. Bake them in a moderate oven for about twenty minutes or half an hour. Cold Pudding.- No, 1. Time, forty minutes, 1045. One pint of cream ; peel of one lemon ; one blade of mace ; sugar to the taste ; yolks of six eggs ; some melted cur- rant or raspberry jelly. Take a pint of cream, the peel of a lemon, a blade of mace, and sugar to the taste ; boil'these gently together until the peel is tender ; take out the peel, beat it In a mor- tar, pass it through a sieve, and put it to f.)e cream; pass the whole agaiu' through the sieve, and let it stand till nearly cold then stir it gently to the yolks of the eggs vrell beaten, mix all together and pour jt ■■*•* ^mm fl'TM'lilBCia Cold, Duke of Cambridge, and Cuinheylaud Puddings. 2 1 7 into a mould. Stand the mould in a pan of boSing water, cover it over, and put .lot dndcrs on the lid. Set the pan over a slow Sre or stove, and let the pudding boil gently fc-- 'half an hour, putting more hot cinders on the lid as the others get cold. 1 urn i nut of the mould whilst it is warm, and let ft stand until quite cold. Serve it phin, or pour mcUed currant or raspberry jelly over it. No. 2. Time, forty minutes. 10^6 Two ounces of arrowroot; two ounccs"of sugar ; one ounce of butter ; two Cup Puddings. Time, to bake, twenty minutes 1049. Three ounces of flour ; three ounces of butter ; two ounces of sugar ; half a pint of milk. Beat the butter to a cn-am, add to it the su2;ar pounded, stir in the flour, and mix it Mith a pint of milk. Put the mixture into buttered cups, and bake them. The Cobutg Pudding. Time, thrce-cjuartcrs of an hour. 1050. Some apples ; half a i^int of cream ; half a pint of milk; two tablespoonfuls of rsi^ss-sirsi- ErisH}"- = -- """ cream ; one of milk ; and some ratatias. Mix the arrowroot very smooth ni the milk, add the sugar, butter, a.id creairi ; boil it nil top-<>'.ner in a stewpan like a soiiJIl, until it leaves the pan ; flavour it with what- ever you may fancy. Then stir in the crys- tiUized fruit cut into small pieces, put it mto ^ wet mould, and when quite cold turn U out and stick it all over with ratatia cakes. Make a thick custard, and when served, pour it over the pudding. jam, or marmalade. Fill a deep dish throe parts full with apples sliced very' thin, sprinkle over them sume pounded sugar, and a layer of butter, and then a layer of apricot jatn, or of marma- lade ; mix tlie sugar and the arrowroot in a little milk quite smooth, then add it gra- dually to the cream and the remaining milk, and stir it over the fire until it boils, pour it over the apples and jam, and bake it a nico brown in a moderate oven. No. 3. Time, to boil, one hour. 1047. Four eggs ; one pint of milk ; rind of half a lemon ; two ounces of sugar ; two ounces of raisins ; four tablespoonfuls of marmalade ; and six spongecakes. Line a well-buttered mould with the two ounces of raisins stoned and cut in halves ; spread tlie cakes cut into slices with mar- malade, and place them over the raisins in tlie mould. Well beat the four eggs, add tlicn to the pint of milk and sugar, with the grated peel of half a lemon, stir a'l tho- roughly together, and pour it on the cakes and marmalade, tie it down with buttered paper and a cloth, and boil it slowly. loa, Currant Dumplings. Time, half an hour. One pound of currants; thrcc- Duko of Cambridge Pudding. Time, to bake, three-quarters of an hour. 1048. One ounce of lemon peel ; one ounce of orange peel ; one ounce of citroix; six ounces of butter ; six ounces of pounded sugar ; yolks of four eggs ; puff paste. Line a j^ie-dish with a rich puff paste, and lay over the bottom the candied orange, lemon, and citron cut into thin slices; warm the butter and the sugar, odd the yolks of the eggs well beaten, and stir it over the fire until it boils, then pour it into the dish over the sweetmeats, and bake it in a slow oven. quarters of a pound of suet ; nine dessert- spoonfuls of flour; three teaspoonfuls of powdered ginger ; four eggs ; one pint of milk. Wash, pick, and dry a pound of currants, and lay them on a plate before the fire ; mix nine dessertspoonfuls of flour with the pow- dered ginger, a pinch of salt, and the beef- suet chopped very fine, add the currants, and mix all thoroughly together ; make the whole into a light paste with four well-beaten eggs and a pint of milk, roll it into laige balls and put them into a saucepan of boiling water ; move them frequently that they may not stick ; and when done, serve them hot. Or make the pudding in the shape of a bolster, rolled in a cloth (previou.,ly dij ped into hot water and floured) tied tigiitly at each end, and put into asaucepan of bo.iing water. It will take an hour uud a half to boil in this form. Damsou Pudding. Time, three hours. 1052. A pint and a half of damsons ; six ounces of moist sugar ; suet crust. Make about three-quarters of a pound of suet crust, line a buttered basin with it, re- serving a piece tor the top ; fill the basin with the iruit, add the sugar, and two table- i!; h I '■II 21 S Dafe, Devonshire, Dutch, Eve's, Fig, and Fun Puddin ^s. \ \ i % spoonfuls of water ; put on the lid, pinch the edges of llic crust firmly together ; tie over It n ft jured cloth, put the pudding into a saucepan of boiling water, and boil it from two hours and a iiaii to three hours. When done, turn it carefully out. to long nar- row slices, and let them soak in a little Drandy for a few minutes, then put them anto a buttered mould, crossing them over each other, and pour the custard over it. l^^l "'^T",**^ i-' 'l"''^ *"""• 'ie a cloth over It, and boil it for one hour. Send it to table with custard flavoured with brandy poured over it. ■^ Du+xh Pudding or Souster. Time, to bake, one hour. loss. One pound of butter; half a pint Oi milk ; twc pounds of flour ; eight 6^^% • four spoonfuls of yeast ; one pound of cur- rants ; a quarter of a pound of sugar. Melt a pound of butter in half a pint of milk; mix It into two pounds of flour eiiiht beaten eggs, and four spoonfuls of yeast • add a pound of currants washed and dried ' and a quarter of a pound of sugar beaten and sifted. Bake it in a quick oven, pnniif '^ ^ very good pudding hot; and equally so as a cake when cold. If for the i-MtT '^'"'■''^'^■'^^'^ "^'^y ^^ "sed instead of cur- Eve's Pudding. Time, lo boil, three hours. y.y'^f' ^''\°»"ces of suet; six ounces of Uread-crumbs.; six ounces of currants ; six ounces of apples ; six ounces of su^ar- <;iv eggs; rind of one lemon; a little °nutm,'r and allspice ; a glass of brandy. "^ Chop the suet very fine, and add it to tlio grated bread, with the currants washed and dried, the apples minced up, tin su-u- pounded, the grated lemon peel, i-nd the spice; stir all thoroughly together, and miv It with the eggs well beaten. Boil it in \ buttered basin. '* Fig Pudding. Time, to boil, four hours. 1057. Half a pound of bread-crumbs ; half a pound of figs ; six ounces of brown suf^ar • two eggs ; a little nutmeg ; a quarter of a pound of suet ; and a little miik ; two ounces of flour. The figs and suet to be minced very fine and well mixed with the bread-crumbs' flour, sugar, and nutmeg; then stir all the ingredients well together, and add two ep"s well beaten, and a little milk ; press the whole into a buttered mould, tie it over wi'h a thick cloth, and boil it. Serve it with wine sauce or without, as you please. Fun Pudding. Time, twenty iniimtes. 1058. Some apples; a little sugar and butter ; apricot jam ; two spoonfuls of arrow- root; half a pint of cream; half a pint ot milk. * Fill a large dish three-parts full with apples sliced very thin. Sprinkle some finely powdered sugar over them, and a very thin ayer of butter, and over the butter put a layer of apricot jam. Then lake a stewpan with two spoonfuls of arrowroot, a little loaf sugar half a pint of cream, and half a pint of milk. Stir it over the fire till it bo' s pour It over the apples, and bake it in a moderate oven until brown. General Satisfaction. Time, about half an hour . l°P\^°^'^ preserve ; finger sponge-cakes: a gill of milk ; an ounce of butter ; a spoon' ful of flour ; the peel of a lemon ; ydk of aij egg ; a little nutmeg, and sugar to taste • whites of three eggs ; puff pastt. Line a pie-dish with rich puff paste Put a layer of raspberry or strawberry preserve at the bottom, then a layer of the finder spongecakes then a layer of the foUowhio- mixture :--lake a gill of milk, one onnrv> .?f Dutter, a spoonful of flour, and the peel of .■I emon grated, and boil it until it thickens. When cold, add the yolk of a beaten egg. a Cinnr, George, Gingcyhread, and Gcnmn Piidcliii^s. C19 ■ M one ounce of ,:,tie mitmcoonful of carbonate of soda; a quarter of a pint of milk ; one ounce or more of candied peel. Mix the milk and treacle first ; put the soda with the suet, flour, and peel ; nib all these together dry. Pour the treacle in, and boil it in a basin. Baked German Pudding. Time, to bake, ten or twelve minutes. 1064. Yolks of four eggs; whites of three; two spoonfuls of flour ; half a pint of cream; two spoonfuls of butter meltetl ; two of wine; i a little nutmeg, and sugar to your taste. Mix the above ingredients well together; rubbing the flour smooth in a little cream, and then adding the eggs, butter, some sugar, and nutmeg. Bake it in cups in a brisk oven. German Pudding. Time, to boil, one hour and a quarter. 1065. Two dessertspoonfuls of flour; one of arrowroot ; a pint and a half of milk ; a good sized piece of butter ; rind of a small femon ; five eggs ; a wineglass and a hall of brandy ; sugar to your taste. Extract the flavour of a small lemon in a pint and a half of boiling milk, rub very smooth the arrowroot and the flour in a spoonful or two of cold milk, and pour the pint and a half of hot very gradually to it. Add the butter and the sugar, and stir it over the fire until it boils. Then take it off. and stir in the yolks of five eggs, and dien the whites well whisked. Well butter a mould, dust over a thick coating of sugar, pour in the brandy, and then put in the pud- ding. Tie it closely over with a cloth, and boil it. aiclx German Pudding. Time, one hour to boil. io56. A sufficient quantity of bread for t i ■ * ■ ' ':*(■ 4 h i IP * I 1 ! . ( ! H > I f ' i V : n i , ' 1 1 : 1 I 1 .tic 220 Gi;!o;^y Puffs.— Gloucester, Ginger Puddings, &c. tlic size- of the pudding ; a little milk ; five ounces of butter ; live eggs ; three ounces of loaf sugar ; peel of a lemon ; oranirc mar- malade. Pour some milk over some slices of stale bread, and when thorouglily soaked, press it dry, and beat it into crumbs. Beat five ounces of fresh butter to a cream, with the yollvs of the eggs, and tiie peel of the lemon grated. Beat tiiese ingredients well into the bread, and the whites of the egs^^s whisked to a firm froth. But a thick hrycr of this mixture in a bntlcred mould, then a layer of orange m.)rmalade, tlien of the mi.\turo, re- peating tiiis until the mould is full. When boiled, turn it out on a dish, cover the top wall maimalade mixed with tlic juice of the lemon strained, and sweet sauce poured round it. Ginger Puflfs. Time, half an hour. T067, Half a pound of flour ; four eggs; one teaspoonful of grated ginger ; a iTttle nutmeg ; a tablespoonful of loaf sugar; half a glass of white wine. Add the grated ginger, pounded loaf sugar, and nutmeg to the flour, and mix all together with four eggs well beaten and the halt glass of wine. Bake them in cups in a quick oven, and pour a little wine sauce over them before they are sent to table. German Puffs with Almonds. Time, a quarter of an hour. io58. Half a pint of cream ; yolks of six cgy:s ; whites of four ; one tablespoonful of fiour ; two ounces of sweet almonds ; and a little orange-flower water. Beat the yolks of six eggs and the whites of four separately, add them to half a pint of cream, the flour mixed very smoothly in a very little cream previously, the orange- flower water, and the almonds blanched and pounded. Beat all well together, and bake tliem in buttered cups or in tins in a Dutch oven before the fire for about ten or fifteen minutes. Serve them with wine sauce. Gloucester Puddings. Time, half an hour. icjg. Three eggs ; their weight in flour nad butter ; twelve bitter almonds; and five ounces of sugar. ^yeigh the eggs in their shells, and take their weight in flour and in butter ; blanch and pound twelve hitter almonds, roll the five ounces of sugar, whisk it well together lor half an hour, then put the mixture into pudding cups well buttered, only half full, and bake them. Gateau de Biz. Time, one hour to bake ; three-quarters of an hour to swell the r:ce. 1070. One quart of milk ; four ounces of good nee ; four ounces of fresh butter- peel of one large lemon ; three ounces of sugar' SIX eggs ; some grated bread. ' Well wash, pick, and drain four ounces of rice ; put it into a stewpan with a quart of new milk, and the peel of a large lemon cut very thin. Let the rice swell slowly for three-quarters of an hour, then take out the lemon peel and stir in the butter .and three ounces of pounded sugar, the yolks of the eggs well beaten, and the whites whisked separately. Butter a pudding mould, and strew over it some grated bread ; then pour in the rice, and bake the pudding in a slow oven. Turn it out, and garnish with any preserve or dried fruit. Greengage Pudding. Time, one hour, or an hour and a hrtlf. 1071. Plain suet paste ; some greengages. Roll out some plain suet paste, and put it over the inside of a buttered basin, then fill it with greengages picked from the stalks, and some good moist sugar ; put a cover of paste over the top, cut it even all round, tie it in a floured cloth, and boil it for an hour or an hour and a half. When done, turn it out of the basin, cut a hole in the top of the putlding, put in more sugar, and serve. Gooseberry, currant, or any ripe fruit, are all made in the same manner. Ginger Pudding, Time, three hours, 1072. A quarter of a pound of suet ; half a pound of flour ; a quarter of a pound of moist sugar; one good teaspoonful of ground ginger. Chop a quarter of a pound of beef-suet very fine ; mix it with the flour, sugar, and ginger. Mix all dry, and put it into a well- buttered basin. Boil it three hours, and, when done, turn it out, and serve with white wine sauce. Dry Ginger Pudding. . Time, two hours. 1073. Two ounces of brown sugar ; two ounces of fresh sweet suet ; four ounces of iiour ; two teaspuoniuls of grated ginger Mix all well together, and put it drv /nto a half pint basin, boil it two hours, and take great care that the water does not get into the pudding when boiling. iWlHiwinriwiiii Goi:..^. Louis Philippe. Cheap Indian Puddings, ^c. 221 Golden Pudding. Time, two hours and a lirxlf. X074. ^^r^A^?^^T^.^l "L;, o suet; quarter of a pound of sugar; SSt^r of a 'piund of marmalade; one '^'^ii. thc.c in-redients nvcII togetlier. put t„em in a bultacd basin, and bod for the specified time. loms-Philippe's Pudding. Time, half an hour. 107"?. Two pounds of apples; a spoonful rf br^ndv ; two ounces of sugar ; a piece ot ^ nnSi four macaroons ; orange, or can- cS I Snpeel; apricot jam ; alittlc vanilla ''^i and core the apples vvUl'0"t dividmg thcMU and put them into a stewpan with . le w^ier. and the bottom of the pan well b tc^d ; add a little cinnamon, the brandy M the su-ar. Put the pan over a slo^o fi i e "to kepth:. apples whole. When tender nkc tl em carefully out and put them into a S or mould-the latter is the best- so fhat they may rise rather above the level of t Put into each apple a spoonful of apn- cot iam and a piece of orange or candied lemon peel ; powder the macaroons, ana 1 pSle'thein Jver the apples. Pour a t luck , cream flavoured with vanilla over it sulh cicnt to cover the whole, and bake it in a moderate oven. This dish is excellent iced. Halliday's Warwicksliire Pudding. Time, twenty minutes. 1076. A quarter of a pound of fresh but- ter • a quarter of a pound of pounded sugar, a quar?cr of a pound of fine Hour; four c and two ounces of poimdcd sugar, or sugar made into a syrup ; put it into a but- tered dish and bake it. Jam Eoly-poly Pudding. half a Time, two hours. io23. Haifa pound of suet crust pound of jam. Alake a light suet crust and roll it out rather thm, spread any jam over it, leavinrr a small margin of paste where the pudding joms. Roll It round, and tie it in a floured cloth, put It into boiling water, and in two hours It will be ready to serve. Jenny Lind Pudding. Time, half ^n hour.. 1083. One lemon ; four eggs ; one brcak- fastcup of white wine ; four sponge biscuits • a quailer of a pint of cream; half a small pot of any preserve ; and some whipped cream. * * Put the juice and the grated peel of the lemon into a stewpan, with the yolks of four eggs well beaten, and stir the whole over the hre until nearly boiling. Have ready tlie whites of the eggs whipped to a stiff froth and stir them into the yolks, adding half the breakfastcup of wine. Put the spon're bis- cuits into a dish, pour over them the re- mainder of the wine, and when soaked lav over them some preserve, and pour the cus- tard made from the lemon and the yoiks of the eggs over them, then pile some whipped cream on the top, and ornament it with harlequin comfits. Josephine Puddings. Time, half an hour. 1084. The weight of tUree eggs with their shells on m flour, sugar, and butter: two small lemons. cr,•P,?^,'^''I ^""^'" ^° ^ *='"^^'"' tl^en add giadually the sugar pounded, and thejrrated lemon peel; stir in the eggs well beaten and then the flour dried before the fire. Beat all well together, half f^U some cups or moulds, well buttered, with the mixture and pui triem into the oven the moment the flour IS .-idded. Bake them in a quick oven for half an hour, or longer should it be a slow nnnr.^ ''''■^V'^'" quickly with wuic saucc poured over them. Icche Crc:Tia Time, from eight to ten minutes. 1085 Three eggs; a pint and a half r,f milk ; four tablespoonfuls of best whrv flour ; two ounces of t^nely-powdercd I01 sugar ; grated rind of one lemon ; ha f1 pound of macaroons. ^ Beat up three eggs, leaving out two of tl,. whites .and add to them gradually a n and a half o milk ; tlien n.i.. careh^y £ tablespoonfuls of fine wheat flour, and tZ ounces of finely-powdered loaf sugar, w k grated lemon peel to give a flavour. B v^ these ingredients over a slow fire, sifrrin' constantly to prevent their burning, u.- itl,^ noiir IS quite dissolved. Prepare a shailo dish with half a pound of ratafia cakes m the bottom, and when the crema is sufti- ciently boiled pour it through a sieve upon the cakes. Tiiis delicious dish is &',S served cold ; just before sending it up some me y.povvdcred cinnamon should be dusted thickly over it. ■^-eicester Pudding. Time, two hours and a half. 10S6. One teaspoon ful of carbonate of soda ; two teacupfiils of flour ; a quarter of a pound of suet ; half a pound of stoned raisms; one tablespoonful of sugar: half -i pmt of milk ; peel of half a lemon, and some nutmeg. Mi.x the carbonate of soda with the flour he suet chopped very fine, the raisins stoned" the sugar, grated lemon peel, and nutmeg '• mix all together with a pint of milk, put it into a basin or mould, boil it two hours and a half, and serve it with sweet sauce. lemon Dumplings- Time, three-quarters of an hour. 1087. Half a pound of grated bread ; half a pound of suet; one lemon; four ounces of loaf sugar ; two eggs. Chop the suet very fine and'mi.v it with the grated bread, the sugar pounded, and the peel of the lemon grated ; mix these all well together with two well-beaten e^^o-.s • make it into small balls, or boil it ma basin. lemon Pudding. Time, to bake, one hour. -°--- "P^ pi»t of breadcrumbs; nine tcaspoonfuls of crushed sugar; a lump of butter the size of a small egg; a pint a.!d a half of milk ; six or seven eggs ; peel of one /ar^^ lemon. ^ Sift a pint of stale bread-crumbs through Lemon Suet, Leaminjon, Kensington Puddings, &c. 223 iindcr add nine tcrtsnoonfuls of sugar grated, three ounces of pounded su.frar. n * ,1 onill and a UuiiD of butler the hize pii-ce of butter the size ol an cri;, and tlie 'r" il e-'C noil a pint and a half of yolks of five or six eggs well Ih'.uom. Mix '^ ;n- nour' it over the bread, stir it together, all thoroughly together, pour it into a dish, wi ir ivc it until cold, then stir into it six or and bake it tareiuUy. I'ut the juice of the .even' well-bcateu eggs, and the peel of a h ce kinon grated. I'ut it into a mould or LS. and bake it in a quick oven for one hour. 'l"o be eaten hot or cold. Plain Boiled Lemon Suet Pntldinj. Time, to boil, three hours and a half. 1080 Three-quarters of a pound of bread- crumbs ; six ounces of beef suet ; four ounces of flour; a quarter of a pound of fine moist sugar; one large or two small lemons; three eggs ; and milk. Add to three-quarters of a pound of brcad- crnmbs, six ounces of suet finely choppei.. the su'-ar. and the peel of the lemon minced or crat^ed, with the juice strained ; mix all thoroughly together, and then stir into it three well-beaten eggs, and sufficient milk to make the whole into a iliick batter it into a butteied mould, and boil tiuvc hours and a half. Serve with su"-ar over it, wine sauce in a tureen. pour it for sifted lemon into a basin, add tluce ounces of sifted sugar, beat it well, and stir it into the whites of the eggs whisked to a very stiff froth. Tut a layer of apricot preserve over the top of the pudding, pile the whisked whites of eggs over it, and place it in tho oven to bake lightly. The Kensington Pudding. Time, to boil, two hours and a ciuaitcr. 109? Two ounces of flour ; two ounces of bread-crumbs; quarter of a pouiul of pounded loaf sugar ; quarter of a pound of finely-chopped suet ; the juice of a lemon, and the peel grated ; one spoonful of mar- malade ; yolks of two eggs, the white of one well beaten. Mix all these ingredients well together, and garnish the top with raisins. The sauce : Two ounces of white sugar ; one spoonful of marmalade ; juice of a lemon; half a wineglass of sherry. To be put Leamington Pudding. Time, one hour. ji„g cold 1000. Two ounces of flour ; two ounces of srgar; two ounces of butter; yolks of three eggs, white of one ; a little apricot jam : half a pint of cream. Stir into two ounces of flour the same weight of pounded sugar, and mix with it the butter melted, the cream, and the yolks of three eggs, with the white of one. When all are weU'stirred together, put the mixture into three oval-shaped moulds, or (ins. about an inch deep, but each one smaller than the odier. Bake them for one hour, and when done, put them on a hot dish, the largest at the bottom, then a thin layer of jam, then the next size, then jam, and the smaller one at the top. Serve it with wine sauce. This pudding may be placed on a dish in the same way, without the jam, and sugar sifted over it. Aunt Louisa's Padding. Time, three-quarters of an hour. 1091. One pint of grated bread ; a pint and a half of milk ; half a pint of cream ; .^ix nr.nces of loaf sugar ; two ounces of fresh iDutler; peel and juice of one lemon ; five "Pour over a pint of grated bread a pint and a half of warm milk, stir it well together, and then add the cream, the peel of a lemon in the last thing; all to be well mixed together, and poured over the pud- Queen Mab's Pudding. Time, half an hour. 1093. One pint and a half of cream, or a pint of milk and half a pint of cream ; peel of one lemon ; six bitter almonds ; one ounce of isinglass ; five ounce of sugar ; yolks of six eggs ; two ounces and a half of dried cherries ; three ounces of preserved ginger ; two ounces of candied orange peel; one ounce of pistachio-nuts. Blanch and bruise about six bitter al- monds, cut the peel of a lemon very thin, and put both into a cle;'>: atewpau with a pint of milk ; stir it at the side of the fire until at the point of boiling, and the flavour of the lemon and almonds is well drawn out. Then add an ounce of isinglass, and a very little salt. When the isinglass is dis- solved, strain the milk through a muslin into another stewpan, and add the sugar broken, and the cream ; just allow it to boil, then stir quickly in the yolks of the eggs well beaten, and stir it constantly and care- fully to prevent its curdling, until it becomes the iuickness of a good tabiard ; then pour it out, and again stir it until nearly cold ; then mix with it the dried cherries, and the citron cut into shreds. Rub a drop of oil over a mould, pour in the mixture, and set \ f.-ti h r 1 224 Miifui, Marmalade, Matscna, Monmouth Puddings, &c. I 1 1 ■1 i! \ 1 1 t 1 i ; ) if ■I .1 il 1; ft! it in a cold place or on ice, for some time before it is turned out. rrcscrvcd L''"ficr may be substituted for tlic dried cherries, and the pistacliio-nuts blanched and cut for the candied citron, with tlie syrup of the ginger poured round it ; currants rnay also talte the place of the cherries, but must be steamed for a quarter of an hour before used ; and a ^.uice of sweetened raspberry, strawberry, or any other juice of fresli fruit may be served as suucc instead of the gintjer syrup. Muffin ruclcliiig with Dried Clicrrics. Time, one hour. 1094. Fourmuflins; one pint atid a half of milk ; a piece of lemon peel, and sugar to your taste ; half a pound of dried cherries ; a wineglass of brandy ; six eggs ; two ounces and a half of sweet almonds ; a litllc nut- meg ; puff paste. Boil a pint and a half of milk for ten or twelve minutes witli a piece of lemon peel, and loaf sugar to your taste, pour it over four muffins. When cold, add half a pound of dried cherries, a glass of biandy, the al- monds blanched and pounded, and the egg well beaten. Mix .all these wll together, and either boil it in a b.isin or bake it in a disii lined with puft paste. Baked Marmalade Pudding. Half an hour to bake, quar.or of an hour to boil. 1095. Three table-spoonfuls of marma- lade ; three spoonfuls of melted butter; yolks of iluee eggs ; pufl" paste. Mi.x tlie melted buiter with the marma- lade, and the eggs well beaten, and beat the whole together lor a quarter of an hour. Line a shallow dish with puff paste, pour in the mixture and bake in a slow oven. Baked I^Tal^ena Faclding. Time, to bake, half an hour. 1096. Five tablespoonfuls of maiscna ; two eggs ; two ounces of loaf sugar ; one quart of milk ; some orange martnalade, or any preserve. Mix the maizena with the eggs well beaten, and a pinch of salt ; put the milk over the fire, and when on tiie point of boiling, pour in tiie mixed maizena and stir quickly for a few iiiiiiutes until very thick and smooth. Put a laye," of marmalade, or anv other preserve, at the bottom of a pie-dis'h, and pour in the maizena. Bake in a moderate oven. Monmonth Pudding. Time, to bake, twenty minutes. 1097. Ore pint of boiling milk ; threj ounces of bread ; peel and juice of one lemon ; three eggs ; a quarter of a poimd 01 butter; two ounces of sugar ; a little jam. Tour the boiling milk on the bread, lot it stand till toler:ibly cool ; then add the juice and grated peel of the lemon, two ounces of sugar pounded, the eggs well beaten, and the butter dissolved ; put in a layer of r.isn. berry or strawberry jam at the bottom of n. dish, pour the pudding over it, and bake it. Malvern Pudding. Time, Urn or twelve minutes. 1098. Some .,!ices of stale bread; one pint and a half of currants ; half a pint of rasp. berries; four ounces of sugar ; some whipped cream. Dip a pudding basin into cold water, and line it with rounds of rather stale bread; stew the currants and mspberrics with the sugar for ten or twelve minutes after they are hot, fill the basin with the fruit, and cover it over with rounds of bread, put a plate on it with a weight, and set it in a cold place until the next day. 'I'hen turn it very carefu:ly out, cover it with whipped cream, and pom- round it a little of the currant and raspberry juice. Malvern Apple Puddings. Time, four hours. 1099. One pound of apples ; two pounds of currants ; three or four large spoo,,fu!s 01 moist sugar ; a wineglass of brandy ; four eggs ; peel of half a lemon ; one pound of grated bread. Chop a pound of apples veiy small, mix them with two pounds of currants washed and picked, three or four large spoonfuls of moist sugar, a glass of brandy, the peel of half a lemon grated, and four well beaten eggs ; add to the whole a pound of bread grated very fine; butter and flour the cloth, tie the puddings up t/ui/c close, or they will break when turned on the dish, and boil them. This quantity makes two large pud- dings. Bread and Marmalade Pxidding. Time, twenty or twenty five minutes, iioo. Thin slices of bread; orange mar- malade : one pint of new milk ; five egirs. vJut some thin slices of bread, well butter a plain pudding-mould, and lay in some marmalade, tlien slices of bread, then of marmalade, and repeat until the mould is almost full. Mi.x in a pint of warm milk, Macaroni, Michael Angela and Montreal Puddings, &c. 22$ five minutes. five wcU-beatcn cgRS. pour it over J'^e l";*';^! "ml mnrinalacl.-, and tic tlie nuniUl tightly nver • put it into a saucepan of boiling water, ind let it boil twenty or twenty-five minutes. When done, turn it out. after allowing it to settle for a minute or t ./o, and serve with a plain pudding sauce or not. i Macaroni Pudding. Time, one hour and a quarter, to bake and bi miner. noi Two ounces and a half of macaron"; one quart of milk; four eggs; a wineglass of brandy or raisin wine ; peel of one small lemon. . , • i „f „„,., Simmer the macaroni m a pint of new milk, and the peel of a small lemon for nl30Ut three-quarters of an hour, or untd it is tender ; take out the lemon peel, and pu IH- macaroni into a pie-; to simmer until tender, adding an ounce > i sweet ami bitter almonds blanched and chopped hue. Then mix with six or seven well-bea'.m eggs. a piece of bu.ter the size of an egg, and a quarter of a pound of loaf sugar pounded fine Add it to the macaroni and milk, beat all well together, and pour it into a buttered dish, grate a little nutmeg and lemon peel over the top, and bake it for an hour ui a raoderately-lieated o\cn. Micliael Angelo. iio^l. Two pounds and a half of curd, pre- pared as for cheese ; eight or ten eggs ; one pound and a quarter of raibias ; six ounces of white sugar; half an ounce of cinnamon powder ; a quarter of a pint of mixed brandy and rum; three ounces of citron; some grated crust of bread ; some butte"- K'r sauce. — Yolks of four cggi ; milk or cream ; brandy or rum ; citron or orange cream. Mix the curd prepared as for cheese, with the yolks of eii;ht or ten well-beaten eggs, and the whites \vliisked to a stiff fiuth, thi; raisins stoned and soaked in brandy, the pounded sugar, cinnamon powder, citron cut into slices, and the bi.uidy and rum. IVell and carefully mix all these ingredients toge- ther in a large basin. Then take a smd// well-cleaned stewpan, and butter the insido thicklv : add two handdils of crust oi" bre.ul grated tine ; shake it round so as to line the stewpan; then put in the laidding. and let it bake gently for two hours and a half, till the outside is brown. Should it be difticult to obf.Tin the curd, a compound ol milk or cream and tine crumbs of biead will au^-wi r the purpose. When done. '^u> inidding must be placed in a hot dish, .md a .«auce poured over it made of the volks of four well beaten eggs, mixed with milk or cieam. and a gl.iss of brandy or rum mixed with it. and some eitioii. Or. instead of the tuuce, orange cream if preferred. Montreal Pudding, Time, three liours. 1 104. Three eggs; a wineglass of milk; two ounces of brown sugar ; a quarter of a pound of flour ; seven ounces of broad- crumbs, and a little nutmeg. Beat and strain the eggs through a sieve, and mix them with the milk, sugar, and nut- meg. Add the flour gradually, and mix it well together. Then stir in the bivad- ciumbs, and beat all toget:u;r for at least half an /n^///- before putting it into the saucc- iian. Well butter an earthen mould, or ' basin, put in the mixture, tie it tightly over, and let it boil three hours without stopping. Half a pound of stoned raisins may be added for a change. Boiled Meal Pudding— American. Time, two hours. 1 10;. Half a pii.t of Indian, or corn meal; a cpuu; of milk; three or four eggs; a lea- snoonful of salt. On half a piiU of Indian meal pour a quart of boiling milk, stirring it all die time. Add a teaspooiilul of salt, Ix.it thrc- or fuur en-OS very light, and when the batter . nearly ^\\ s.ij. tjjpivi into it. I'lit the pudding hUo'a Vin mould, or a cloth, and boil it lor two hours. When done, serve it witli butter and syrup, or with any sauce you please. ■'W ri wMB«TT«KBseiieaB«3iS*«*^s|5^ ■^ rz 7F] t i t . T 1 226 Madeira, Marlborough, Marrow Puddings, &c: iK Iff Madeira Fuddiug. Time, fifteen minutes. ' 1 106. The weight of two eggs in flour, and sugar; two ounces of butter. Well beat the eggs, and stir them into tlie flour, and sugar pounded fine, and mix the whole with two ounces of butter warmed. Bake the puddings in cups, or moulds, and serve with sweet sauce, Marlborough Pudding. Time, three-quarters of an hour. 1107. Puff paste; one ounce of candied citron; one ounce of lemon peel ; one ounce of orange peel ; six ounces of butter ; six ounces of sugar; yolks of four eggs. Cover a dish with a thin puff paste; then take an ounce of candied citron, one of orange, and the same of lemon peel sliced very thin, antl lay them over the bottom of the dish. Dissolve sLx ounces of butter witliout water, and add to it six ounces of pounded sugar, and the yelks of four well- beaten eggs. «tir them over the tire till the mi.Nture boils, then pour it over the sweot- mcnts, and bake the pudding in a moderate oven for three-quarters of an hour. Marrow Pudding. Time, two hours. 1108. One pint of grated bread; one pint of milk, or cream ; one pound of beef marrow; four eggs; a wineglass of brandy; sugar and nutmeg to taste; two ounces of citron . Grate sufficient stale bread to fill a pint basin, pour over it a pint of boiling milk, or cream. When cold, slice into it a pound of beef marrow very thin ; add four well-beaten eggs, sugar and nutmeg to taste, and a wineglass of brandy. iVlix all well together, and boil it in a buttered mould two hours. Cut the citron into very thin shreds, and when the pudding is served, stick the citron over it. Madonna Pudding. Time, one hour. nog. Ten ounces of bread ; half a pound of fine Lisbon sugar; half a pound of suet; a large lemon; an egg; a tablespoonful of brandy. Chop the suot very fine, mix it with the bre.id-crumbs and sugar, and the grated rind of one large, or two small lemons. Then add the rind of the lemon grated, and the brandy and egg well beaten. iStir and bent all these ingredients together for a quarter of an hour. Put it into a pudding mould, and boil it nearly one hour. Northumberland Pudding. Time, half an hour. iiio. One pint of milk; one pint of flour; sugar; a quarter of a pound of butter; six ounces of currants; two tablespoonfuls of brandy; two ounces of candied lemon peel. Mix the flour and milk into a hasty pud- ding the day before the Northumberland pudding is required. Mash it with a spoon, add the butter clarified, the currants well picked and mashed, the sugar, brandy, and lemon peel cut in small pieces. Bake in small cups, buttered, in a moderate oven, and serve with wine sauce, Nottinghnm Pudding. Time, to bake, one hour, irir. Six large apples; two ounces of sugar ; one pint of batter for pudding. Peel the apples, and take out all the core; fill them up with sugar, and place them in a pie-dish. Cover them with a light batter, and bake. Newmavkct Pudding. Time, half an hour. 1112. O.-'c pint of milk; peel of half a lemon; one bay-leaf; a little cinnamon ; sugar to your taste ; yolks of five eggs ; whites of three; a quarter of a pound of currants; slices of bread and butter. Boil a pint of new milk with the peel of half a lemon, a little cinnamon, and a bay- leaf. Boil it gently for ten minutes, sweeten it with loaf sugar. Break the yolks of five eggs, and the whiles of three into a basin. Beat them well, add the milk, beat all well together, and strain it through a fine hair sieve. Have some bread and butter cut very thin, put a layer of it in a pie-dish, and then a layer of currants, and so on till the dish is nearly full, then pour the custard over it, and bake. Newcastle Pudding. Time, to boil, one hour and a half. 1113. A quarter of a pound of sultanas, or dried cherries ; six or eight slices of bread; one pint of custard. Put dried cherries, or sultanas thickly round a buttered mould, and next to them a thin slice of bread-crumb soaked in mi|k= till up the mould with layers of thin bio.id and butter without any 'crust, until three parts full. Pour in the custard, and boil. Norfolk, Neapolitan, Orange, Oxford Puddings, &c. 227 Norfolk Dumplings. Time, to boil, a quarter of an hour. 1 1 14. Take about a pound of dough fiom aljakintTof light bread, and divide it into Miiall pieces, mould them into dumpling'^, drop tiiem into a saucepan of fast boiling water, and boil them quickly. Send them to table the instant they are dished up with wine sauce, or melted butter sweetened. Boiled Noapolitaa Pudding. Time, one hour to boil. III'. Half a pound of puff paste ; kome apricot or any red preserve; three tuiarters of a pint of boiled custard. Butter a cake tin, from which the bottom can be removed, and lay on it a piece of puff paste ; over the paste a layer of apricot jam, then of paste, and on that any red preserve. Repeat the layers of paste and preserve until the mould is full, tie it over, and take great care that the water does not get into it. When done, carefully remove it from the tin mould, and serve it with boiled custard poured over it. Eggs chopped fine may be used instead of preserve. Orange Fadding. Time, twenty minutes. 1 1 16. A piece of butter the size of a wal- nut ; five yolks of eggs ; rind and juice of two oranges ; two teaspoonfuls of powdered white sugar, or *n your taste ; puff paste. Put a small piece of butter into a stcwpan ; break into it the yolks of five eggs, then grate the rind of the two oranges into it, and sqtieeze the juice in through a sieve to catch the seeds and pulp. Add as much lump sugar as will make it pleasant, the quantity depending on the acidity of the oranges, and stir it over the fire till it becomes as thick as custard. Line a tart dish with puff paste, put in the orange custard, and bake it. Small Orange Pudding. Time, a quarter of an hour. 11 17. Two eggs, with their weight in butter and sugar ; five tablespoonfuls of grated bread ; six tablespoonluls of orange niaruMiade. \\ ell beat the eggs with their weight in supar and biUter, then stir in the V)re.rid- crumbs and the marmalade. Mix all well together, and put the mixture in small tins well buttered. Bake them in a moderate oven. Orange and Batter Pudding. Time, one hour. 1 1 18. One 1 int of milk; two onncp<; of sugar ; four dessertspoonfuls of flotir ; four egi;s ; and a small jar of orange marmalade. Mix the flour very smooth in a little milk, then add the remainder with the pounded sugar and the eggs well beaten. JStir it well together, and put it into a buttered basin ; tie it closely over, and boil it for one hour. When done, turn it out, and put the inar- nia'ade on the top. Boiled Bbnl)arb Pudding. Time, two hours to two hours and a hal.. mg. Four .sticks of rhubarb; four ounces of moist sugar ; rather more than half a pound of suet crust. Line a buttered basin with a good suet crust, wash and wipe a few sticks of rhu- barb, and pare off the outside skin, cut it into small pieces, fill the basin with it. strewing in the moist sugar, and cover it with the crust. Pinch the edges together, tie over it a floured cloth, put it into a sauce- pan of boiling water, and boil from two hours to two hours and a half. When done, turn it out of the basin and serve with sugar handed. Oxford Puddings. Time, until brown. 1 120. Two ounces of bread-crumbs ; four ounces of currants ; four ounces of suet ; three tablespoonfuls of flour ; peel of two lemons ; two cunces of sugar ; two eggs ; half a pint of milk ; one ounce and a half of orange peel. Grate the bread, and mix it with the suet chopped very fine, the flour, peel of the lemons grated, the sugar, the currants washed and dried, and the candied peel cut up very small. Mix all well together with the eggs well beaten, divide it into equ.al portions, and fry them a nice brown. Serve them with sweet sauce. Flour may be used instead of the bread. Omnibus Pudding. Time, to boil, four hours. 1121. Four ounces of raisins ; four ounces of currants ; four ounces of suet ; a quarter of an ounce of fine moisi sugar ; four ounces of carrot ; lour ounces of potato ; a little salt and nutmeg. (irate the carrots and the potatoes, and add them to the raisms stoned, the currants washed and dried, the suet chopped very fine, and the moist sugar; flavour with a little grated nutmeg, and add a pinch of 15—2 't^il * S r^f- «!-'. n I 228 P/ain, Polka, Poi'tugaly Pimiphin, Christmas Puddings. ■ i I ) ■ ^ 1 I ! \ m salt. Put it into a basin, find boil it. When done, turn it out and serve witli brandy sauce. A Plain Pudding-. Time, rather more than half an !:our. 1122. One pint and a half of millc ; iprce eggs; a large dessertspoonful of flour; sugar to your taste ; peel of a lemon grated. Mix a large dessertspoonful of flour with sufficient cold milk to make it a cream ; tlien j)our gradually to it a pint and a half of boiling milk, stirring it all the time. Set it to cool, and then stir into it tliree well- beaten eggs and the peel of half a lemon grated, pour it into a buttered disli, and lj;ikc it in a moderate oven rather more than half an hour. When done, let it stand for a quarter of an hour or twenty minutes be- fore seiving, as it is e.\trcinely good cold with any fruit tart. Polka Pudding. 1123. A large spongecake ; some vanilla cream ; apncotjam. Bake a large spongecake in the tin made on purpose for this pudding, and when cold cut off the bottom of the cake, and then with a small knife remove the inside as near as possible without breaking the top or sides, 50 ;i5 to leave it about a quarter of an inch thick ; then put a layer of cream ice (flavoured with vanilla, orange-flower water, or any otiier flavouring you like), then a layer of apricot jam, then of cream ice, and repeat this until the cake is full, then put ou the bottom of the cake and the lid of the tin mould, which prevents the ice from melting. Wlien the pudding is to be served lip turn it out on tlie dish, warm a little brandy, pour it round the dish, and sprinkle some over the pudding. Set the brandy on fire just outside the door of the dining-room, and bring it in in flames. The cake should be in the mould when the inside is cut out, and it is filled with the ice and cream. Polka Pudding. 1 1 24. Four tablespoonfuls of arrow-root"; one quart of new milk ; four eggs ; three ounces of butter or three large spoonfuls of rich cream ; three ounces of bitter almonds; two tablespoonfuls of orange or rose water. Mix Ibur spoonfuls of arrowroot in .■; pint of cold milk. When quite smooth add four eggs well beaten, and either tiuee ounces of butter cut into small pieces or three large spoonfuls of rich cream. Pound three ounces of bitter almonds in two table- epoonfuls of orange or rose water to prevent their oiling. Boil the remaining pint of milk, and when quite boiling add it to the mixture, stir it till quite smooth and thick, and put it into a mould. Ice it if conveni- ent, otherwise keep it in a very cold place till wanted. Turn it out, and serve it with the polka pudding sauce. Portugal Pudding. Time, one hour. 1125. Three tablespoonfuls of ground rice; one pint of cream ; a quarter of a pound of butter ; yolks of six eggs ; whites of four ; a quarter of a pound of white sugar ; some sweetmeat or jam. Put three tablespoonfuls 01 ground rice into a stewpan with a pint of cream and a quarter of a pound of butter ; stir it until it just boils, then let it stand to cool, and adu the yolks of six and the whites of f i.: '■.;gs with the sugar pounded and sifte'' ■ ^ Mio whole into a dish well buttered, a 1 L uvu it nearly an hour. When done, turn it out bottom upwards, and cover the top witli mixed sweetmeats or with apricot and straw- berry jam. One tablespoonful of arrowroot rubbed down in half a pint of cold cream, to which add half a pint of boiling milk and the buc- ter, boiling the whole a short time, will be better than the rice and cream. Pumpkin Pudding. 1126. Half a large pumpkin ; one pint of milk; three eggs; a glass of white wine; peel of a small lemon ; two ounces of cur- rants ; two ounces of sugar ; puff" paste. Pare half a large pumpkin and cut it in slices ; boil it until quite soft, drain it from the water, and beat it very fine; add to it a pint of milk, two or three ounces of pow- dered sugar, the peel of a small lemon grated, two ounces of currants washed and picked, and three eggs well-beaten. Beat the whole together for a few minutes, put a puff paste over a dish, pour in the mixture, and bake it in a moderate oven. Christmas Plum Pudding. Time, six hours. 1 127. One pound and a half of raisins ; half a pound of currants ; three-quarters of a pound of bread-crumbs ; half a pound of flour ; three-quarters of a pound of beef- suet ; nine eggs ; one wineglass of brandy ; u-ir - ,_-..„,i ^r «:i _.-j -^.-, 1. \^^\c iluu ;i puUnu ui ciiiuu itru ui.ilijjc pcci, itdii a nutmeg ; and a Uttle ground ginger. Chop the suet as fine as possible, and mix j it with the bread-crumbs and flour; add the currants washed and dried, the citron and Rich and Plain Plum Puddings, Cottage Puddings, &c. 229 nraiiee peel cut into thin slices, and the rai- sin« stoned and divided. Mix it all well to- retlier with the grated nutmeg and ginger. Tlicn stir in nine eggs well-beaten, and the bi-uidy, and again mix it thoroughly to- ircther that every ingredient may be mois- tened • put it into a buttered mould, tie it over tightly, and boil it for six hours. Serve it ornamented with holly, and brandy poured loutid it. .1 1,0 This pudding may be made a month be- fore using, boiled in a cloth, and hungup Cottage Flam Fuddiog. Time, five hours. 1130. A pound and a half of flour; four or five eggs ; a pinch of suit ; a little nutmeg ; one pound of raisins ; half a pound of cur- rants ; sugar to taste, and a little milk. Make a thick batter with five well-beaten eggs, a pound and a half of flour, and a suf- ficient quantity of milk. 'I'licn .idd the cur- rants washed and picked, the raisins stoned, a little nutmeg, and sugar to taste. Mix all well together, and boil it in a basin or llourcd in a dry place, and when required put into a i ^j^^,^ ^^r quite five hours, saucepan of boiling water, and 'J"'"^'y«'' The peel of a lemon grated, and a few two hours or two hours and a halt, tlien .^^^ ^j. ^^^^^^^ ^^^ jj^jj^ j^^. added, turned out, and served with sauce as above- i Cliristmas Pudding. Time, to boil, six hours. 1 128. One pound of raisins ; one pound of currants ; a quarter of a pound of sult.a- iias ; one pound of suet ; half a pound of bread-crumbs; a pint of milk; ten eggs ; three-quarters of a pound of flour and same of citron and orange peel mixed ; one small nutnic;T ; one glass of hranriy. Stone the raisins and divide them, wash and dry the currants and sultanas, and cut the peel into slices. Mix all these with the bread-crumbs, flour, and suet chopped very fine, add the grated nutmeg, and then stir in the eggs well-beaten, the brandy, and the milk. When the ingredients are well blended, put it into a mould, tie a floured cloth over it, and boil it. When done, turn it out, and serve it with brandy or arrowroot sauce. Bicli Plum Pudding without Flour. Time, five hours. 1129. One pound and a half of grated bread ; one pound and a half of raisins ; one pound and a half of currants; one pound of beef-suet; peel of one large lemon; three ounces of almonds ; a litile nutmeg or mixed spice ; sugar to taste ; three-quarters of a pound of candied orange ; lemon and citron ; eight or nine eggs ; half a pint of milk ; two wineglasses of brandy Plain Plum Pudding. Time, two hours and a half or three hours. 1131. Eight ounces of flour ; eigi.t ounces of beef-suet ; lialf a pound of raisins ; half a pint of milk ; two eggs. Chop the suet very fine, mix it with the flour, add half a pound of raisins stolied, and mix tlie whole with half a pint of milk ami two well-beaten eggs. Tie it up in a floured cloth, or put it into a basin. Plunge it into a saucepan of boiling water, and keep it boiling for two hours and a half or three hours. Plum Pudding. Time, three hours. 1132. Six ounces of raisins ; six ounces of currants ; six ounces of bread-crumbs ; six ounces of suet ; half a nutmeg ; a litde lemon peel ; five eggs ; half a wineglass of brandy. Mix these ingredients together, and put the pudding into a mould, and boil it. iillc ; two wineglasses oi uiaauy. ^ o-inger. Stone the raisins, wash and pick the cur- "'^^f^.f ,7. ' A Good Plum Pudding without T^Z^. Time to boil, four hours. 1133. One pound of raisins ; half a pound of suet ; one pound of flour ; four ounces of bread-crumbs ; two tablespoonfuls of treacle; one pint of milk; nutmeg, and rants, chop the suet very fine, and mix with them a pound and a half of grated bread; add the candied peel cut into shreds, the almonds blanched and minced, and the mixed spice and sugar to taste. When all are thoroughly blended, stir it well together with eight or nine well-beaten eggs, two glasses of brandy, and half a pint of milk, tie it in a cloth, and boil it for five hours or five hours and a half, or divide it into equ il ])art:^, and boil it in moulds or basins fur halt the time. Chop the suet very fine, and mix it with the flour. Add the bread-crumbs, ginger, and nutmeg, and the raisins stoned, and mix it all well together with the milk and treacle. Put it into a basin, or floured cloth, and boil it. Duke of Portland's Puddiug. Time, to boil, six hours. 113.^. Halt a pound of flour ; a quarter of , a jjound of sugar ; five eggs ; six ounces of I butter, one pound of raisins ; two ounces of MHM r 1^1 i f 1 Kl f ii ii i 230 Prune, Palm Tree, Peas, Poreupine Puddui^^^s, &e. m candied orange ; a pinch of salt and a little nutmeg. Put the flour into a basin wiih the pounded sugar, and rub in the eggs, well-beaten, one at a time. When mixed, stir gently in the fresh butter just melted, and beat it up like a cake. Then add the raisins stoned, a little spice, and the candied peel cut into shreds. Put it into a mould, or basin, leav- ing room for it to rise. Put it into boiling water, let it boil the time specified, and when done, turn it out and serve with sauce. Prune Pudding. Time, to boil, two hours, 1 135. Two eggs; a quart of milk, and sufficient flour to make a rather thick batter; a handful of prunes. Well beat two eggs, stir them to a quart of milk, and enough fine flour to make a rather thick batter; rinse, or wash a hand- ful of prunes, sprinkle a little flour over them, then stir them into the batter, tie it in a pudding cloth, and boil it. Serve with butter and sugar, or wine sauce. Palm Tree Pudding. Time, altogetiier, twenty minutes. 1 136. Two ounces of flour ; two ounces of loaf sugar; half a pint of milkj apiece of butter the size of an ^gg. For the Syrup. — A quarter of a pound of sugar; one eggi half a pint of water; juice of two small lemons. Mix two ounces of flour and two ounces of pounded sugar with half a pint of water, put it into a stewpan, and stir it over a nioderale fire for two or three minutes. Take it off the fire and place the mixture on a dish to become perfectly cold. Then cut it into diamonds about an inch and a half each way, and fry the pieces in butter. Make a syrup with a quarter of a pound of loaf sugar, one &gg well beaten and half a pint of water; put it ir^o a small stewpan over a slow fire, and as the scum rises, skim it clean. Continue stirring it until the side of the pan becomes slightly encrusted; then take it off the fire and set it to cool. When cold, pour it round the fried pudding (with the juice of two lemons), and serve. Peas Pudding. Time, three hours and a half. 1 137. A pint and a half of split peas: a piece of butter the size of an egg; pepper, and salt. Soak a pint and a half of split peas for several hours. Then tie them loosely in a cloth, and put them into a saucepan of cold rain water to boil, allowing about two hours and a half after the water has simm-ied Wiieii the peas are tender, drain tiiem from the water, and rub tliem through a co'.aiidc • with a wooden spoon. Stir in the butter \ little pepper and salt, and the ego-s wci beaten Then tie it tightly in a ciuth, bo I It another hour, turn it out on a dish, and serve it very hot with boiled leg of pork. Porcupine Puddinj. Time, one iiour and a half. 1133. Haifa pint of Patna rice; half a pun of milk; six eggs; peel of one lemon- a spoonful of ratafia flavouring; sugar to your taste, and some sweet almonds. Boil the rice in the milk until very tender- then add the eggs well beaten, the pouiulod sugar, the peel of a lenlon grated, and \ flavouring of ratafia, or essence of lemon Mix all the ingredients well together, aiij boil them in a mould for an liour and a half. When done, turn it out, cut the almonds (after tliey have been blanciied) into long shreds, and stick tliem all over the pudding. Serve it with a very rich custard poured over it. Quaking Pudding. Time, two hours to boil ; one to bake. 1 139. A large cupful of grated bread: SIX eggs; one dessertspoonful of rice flour- one quart of milk; peel of half a lemon. ' Add to the grated bread six well-beaten eggs, and the spoonful of rice flour; stir them into a quart of milk. Add a teaspooii- ful of salt, and the peel of half a lemon grated. Tie it in a well-foured puddin^^ cloth, and boil it for two hours. Or it mav be baked in a buttered basin, then turned out, and served with wine sauce over it. Queen's Pudding. Time, to boil, twenty minutes. 1140. A quatter of a pound of raisins; bread and butter ; three ounces of candied orange peel ; one pint of milk; four eggs; two ounces of sugar ; peel of a small lemom; :hree ounces of bitter and sweet almonds. Butter a mould, or basin, well, and stick it all over with raisins. Put layers of bread and butter with three ounces of bitter and sweet almonds mixed, blanched, and cut into shreds, three ounces of candied orange peel cut thin, the peel of a lemon grated, sugar to your taste, four well-beaten ^gg^, and a pint of milk. Fill the basm with layers of bread and butter with the almonds on the raisins. Then mix the milk, eggs, and sugar, pour it in, cover the mould closely over, and boil it. e-yr. has simm-ied. drain tliem from rough a co'.aiidc;- r in the butter n tlie eggs wc'.l y in a ciuth, bo.L : on a dish, and I leg of pork. a a half. Ltna rice; half a I of one lemon; )uring; sugar to almonds. intil very tender; en, the pounded n grated, and a isence of lemon. II together, and r an liour and a it out, cut the been blanclied) : tlieni all over ith a very rich ing. one to balte. grated bread: il of rice flour; alf a lemon, six well-beaten rice flour; stir f\dd a teaspooa- f half a lemon oured pudding urs. Or it may in, then turned lUce over it. minutes. Mid of raisins ; ices of candied lilk; four eggs; a small lemom; eet almonds, well, and stick layers of bread 5 of bitter and iched, and cut candied orange lemon grated, ;ll-beaten egg,5, the bas'n with th the almonds he milk, eggs, er the mould Quince, Rice, Rice and Apple Puddings. 231 Quince Padding. Time, three-quarters of an hour. 1141. Seven quinces; one pint of cream; volks of four eggs; a little powdered ginger and cinnamon; sugar to taste ; puff paste. Boil seven large quinces until very tender, then pare and core them, beat them to a pulp and add sugar to your taste; well beat the yolks of four eggs, and stir them gra- dually into a pint of cream, mix it with the pulp of the quince, flavour it with a little powdered ginger and cinnamon, and put it into a I)utt'ered dish with a puff paste round liie edge. Bake it in a moderate oven, and serve with sifted sugar over it. Plain Eice Pudding. Time, one hour. 1142, Three eggs; one quart of milk; a little salt; a wineglass of rice; two table- spoonfuls of sugar; one of butter; half a nutmeg Beat three eggs light, and stir them into a quart of milk, with a little salt, and a wineglass of rice well washed ; put to it two tablespoon fills of sugar, half a nutmeg grated, and a tablespoonful of butter. Bake one hour in a quick oven. nice and Apple Pudding. Time, ten minutes for rice ; pudding one hour. cupful of rice six apples ; lemon peel ; two tea- 1143. One two cloves ; a little spoonfuls of sugar. Boil the rice for ten minutes, drain it through a hair sieve until it is perfectly dry. Put a cloth into a pudding-basin, lay the rice all round it like a crust. Quarter some apples as you would do for a tart, and lay thein in the middle of the rice, add a little chopped lemon peel and two cloves, and two teaspoonfuls (or to your taste) of sugar, cover the apples with rice. Boil the pud- ding for an hour. Serve it with melted butter poured over it. Plain Boiled Bice for Children. Time, two hours. 1144. Three-quarters of a pound of rice ; jam, or melted butter and sugar. Wash the rice in water, tie it in a cloth rather loosely, to give it room to swell, and put it into a saucepan of cold water. When done, turn it out on a dish, and serve with sweet sauce or jam. Ground Rice Padding. Time, three-quarters rf an hour. 1 145. Half apoumi of g.wiuud rice; two quarts of milk ; three ounces of sugar ; seven eggs ; a little nutmeg ; a glass of brandy ; and a small piece of butter. Mix the rice in a little milk quite smooth, add it to the remainder, and sot it over the fire to boil till it becomes thick, stirring it all the time, or it will be in lumps ; then add the butter, sugar, and yolks of seven well-beaten eggs, with the whites of .'our ; grate in a little nutmeg, and pour in the glass of brandy. Mix all well together, and bake it in a quick oven for three-quarters of an hour. Eico Pudding without Eggs. Time, two hours. IT46. A small cupful of rice ; one quart of milk ; a cupful of sugar ; a teaspoonful of salt ; half a nutmeg. Wash the rice in two waters, and add it to the sweetened milk, the salt, and grated nutmeg. Put it into a pie-dish, and bako it in a moderate oven for two hours. Rice Pudding with Preserve. Time, one hour. 1 147. Half a pound of rice ; one quart of new milk ; peel of one lemon ; two ounces of fresh butter ; two ounces and a half of pounded sugar ; four eggs ; apricot pre- serve. W.ash half a pound of rice, drain it on a hair sieve. Put it into a very clean stewpan, and pour over it a quart of new milk and the peel of half a lemon cut thin ; let it simmer very gently for half an hour. Then mix with it two ounces of fresh butter, and two ounces and a half of pounded sugar, and let it continue to simmer till the rice is quite tender. Take it off the fire, and when cooled a little add lour well-whisked eggs, put it into a round mould, and bake it abuut half an hour in a slow oven. Serve it liot or cold, with apricot or any other preserve spread round tlie bottom. Small Rice Puddings. Time, thirty-five to forty minutes. 1148. Six ounces of whole rice ; one quart of milk ; three ounces of fresh butter ; six eggs ; peel of half a lemon ; three ounces of candied orange peel ; loaf sugar to -.aste : flavouring of almonds. Put the rice into a small stewpan with three-quarters of a pint of milk, and when soft stir in the butter and the remainder of the milk. When nearly cold, stir in six eggs well whisked, with the loal sugar rolled, and a few diojis of almond tiavouring. Cover the inside of some small buttered moulds with the candied orange peel cut :Ht K '■■' f t'lj K J-^ . i 1 MM '• H lal^^H ^""' "^ '^-'te e^rffs. the bisc its bnSdv ^^ ^'^"-beaten andservcit.^Sh'tSe'^-- -,-^- Baked Sago Pudding. Time, one hour. ^^Poon?uIs''o'rsaT;>"'rijLf"^'- /-«• ^^^o- cirss; two ounces' o "J °ter t^r" = ''^'-^ andahalf of sugar; puff p'aste ''° """'^^^ la'^'llL^^cS' :l Sr Se peel of a strain it throuo /musli^ Sn3' f °^^'i?'^' ^hen and sas-o s?nl ,7 ' , ^'"" '" 'he surar sima,erfor twe y^rin'ut f 'th ^"' ''^'^ \»'o a basin to cool Add" fJt" P"' '' Semoliiia Pudding. ?'65.Ap,ntandahahofnew-mnk; half^a^teacupful of semolina., orange n.ar eool; turn it out'anS"erve"wir""^^'° marmalade round it. ItS ddiSus iS.°' Swansea Pudding, rnne. three-quarters of an hour jsev^foun'crofTrsu^L"'Se^""^^- |or..nd,edpeel;yolksorYeV^ 'wiS/cllrSa r ^T *^^ b°''°m sugar, add it to the vo^ks Jr^T ^"""^ '''^ beaten, and the b uUer m.i?\,*'''' -'^"^ '"'^^^ tlie fire until very ot but I ' /I" '■' °^'^^ i'ut a puff paste i^oS the elgTonh^H-^'if- pour the mixture ov^r Vho .# ? '""^ ^'^h. bake it in a hot oten for lluMu"^ P'"'' ''^"^ of an hour, or unt^iMs ve?;firm!"^"^''^^^ Sti;awberry and Crumb Pudding Time, to bake, half an hour. a m le'nutr^t °o "'^' '"'"^= ^°"'- eggs; small po?o? s?raSerrv"?am "l ?/''''• ' °"« of bread-crumbs ^^^"^ ' ^^^^ ^ Pouncl strawber^r^iJi^'S'?^ ^"k^ P"* ^ ^'"^H pot of layer of bS^clt '^rbeat? ^ ^°°^ stir in'o them two ounces of nn,!^ '^^"••eggs. and a little grated mume^-^^n"''^ '"S'-^'- new milk, and stir it ov^r^iU J"^ ^ ^"^''^ of sufficiently thick, pou? ft ove'^,?/""'' '' ^^ very gradually, and Vil^ m , Preserve very moderate oven. "'' PU'ldingina Spanish Puddings. Time, ten or twelve minutes to fry "68. Half a nlnf ^r n ^' butter; some floS "■ y^olJs oVtl°"' ^""'^^ ^^ I^ut the milk and bu ter [n/o''' '^^'• over a dear fire and ?,cf k r"" ='«^^vpan. dredge in sufficient flour^?,?'?''" ^^ boils dough, stirring it a 1 "he ,-m. .u^ '' ^ '^''='« as you add tife ffou , 'T fT °"^ '''-^"d' fire, and stir in onlat n ■ ^^^, '' °«' ^he three well-beateA ?tis^;,• '•'""' '^^« ^olks of before adding Tie'SherT^ ^^''^ ^^" '" dish. Fry it hi <:moM ^ •^^^" P"t it on a butter, un^t! a hgh tS ^''iff, '» ^^''^^^ drain them from Skt^^Td— ^^'''" ^°"^ napkin, with sifted suga; ovenhem" ^ '''^'^'^ 1 169. Snowdon Puddinjr. Two pounds of bread-crumbs; two Swiss, Spongccalc, and Vanilla Souffle Pnchlings, &c. 235 nmmds of suet; three pounds of moist supar; P> i?. niitme'^s ; one pound of candied peel ; J ce o K lenmn's ; yolks of s.x egRS : SJL of three, and one ounce of ground '"S'all together and press tightly into a basin, and boil for four hours. Sauco for the Above- TI70 Two quarts of water; two pounds nf lo^f su-'ar ; the rinds of twelve letnons, cut fastrlps^nd boiled in it until quite sou. A Plain Swiss Pudding. Time, to boil, four hours. II7I. Eight ounces of bread-crumbs ; six ounSs of b°cf suet ; half a pound "f^PP^;^;^ ; skounces of sugar ; juice and peel ot one ^^S^e;;S1ix'o;;:cesofbee^suet. ^nd nix it well with eight ounces of brea - cmnbs, half a pound of apples, pared, cored, 4d Snced fine, add eight ounces o pow- d?ed white sugar, the juice of one lemo . ind the peel grated, with a pinch of salt Well mi.i all the above ingredients, and pu it into a buttered mould, boil it, and when done turn it out and serve. Cheap Spongecake Puflding, Time, to bake, half an hour. II72. Three penny spongecakes; peel and juice of half a lemon ; one egg; a small pSi of butter : a very little sugar and m. k ^ Soak the cakes in a little milk, and nvx them with the juice, and grated peel of half Tlnvjn. a piece of butter, a very little loa sugar, and one egg. Beat all together, and bake it in a quick oven. Spongecake Pudding. Time, one hour. II7-5 Cherries; almonds, or raisins; some small spongecakes soaked in wine; and "^StS'a mi thickly, stick it all over with dried cherries, almonds, or raisins. 1 lU he mould three parts with small sponge- cie^soaked in wine, and fill up the mould with a rich custard. Then butter a piece of piper! put it on the mould, tie it securely over, and boil it Grate a stale spongecake, and add enough hot milk to make it a batter ; put to it a piece of butter and the currants washed and dried. Line deep dishes with puft paste, put the mixture in, and bake them in a (luick oven. Ik-at the white of (he egg with the pouiuh-d su"ar and a glass of wine, until it is light and while, and will stand in a torm ; lu-ap it on the top of each pudding or pie as soon , as taken from the oven, and serve them. Boiled Sponge Pudding. Time, three-quarters of an hour. 1175. Tiirce eggs; the weiglit of them in su^ar, nour, and butter; eighteen bitter almonds ; peel of half a lemon. Beat the butter to a cream, then add the pounded sugar, the lemon peel grated, and the e"" well beaten. Then stir m the Hour, and the almonds bl.inched and pouiu ed. Boil it in a buttered basin (filling it only half full) with a piece of buttered paper under the cloth to prevent the water liom getting Souffle Pudding. Time, two hours. 1176 Five ounces of butter; six ounces of flour ; one pint of milk ; peel of half a lemon ; tliree ounces of sugar; yolks ol six eggs ; whites of four. Well work five ounces of fresh butter into six ounces of dried Hour; boil the peel of half a lemon in a pint of new milk, stir it gradually into the butter and flour, set it over a clear fiie. and when it boils stir in the yolks of six eggs well beaten with three ounces of powdered sugar; pour it out, and when cold add the whites of four eggs whisked to the sliffest fioth. Put any dried fruit, or canai'^d peel, at the top of a very large plain mould. Butter the mside, pour in the mixture, tie a piece of buttered white paper round the top. and steam or boil it lor two hours. When done, let it stand for ten or twelve minutes to settle beiore turning it out, and serve with sweet or brandy sauce. Vanilla Souffle Padding. Time, one hour and a half. 1177. One pint of milk ; five spoonfuls of flour ; five eggs ; two ounces of sugar j.some ' dried cherries ; and a flavouring ot vanilla. Put half a pint of milk into a very clean stewpan, and make it scalding hot ; mix the otl e ioiks_ot^ '"^ .T.'?. fl,.,„„rincr nf vanilla, or wine ; some pufi paste. ii \i\ ir Hi A. ll yoiks ot tne egg^ "c.. •:'^"'""' J"-;„„ ",.. pounded, and lire flavouring of vanilla, or 236 Souffle, Suet, and Tapioca Puddin ^gs. froth .nf."^°" ■■ "1}''^^ *^« whites to a stiff CO 1 'st^jlnl"" /^^ ""^^ ingredients are a n onM C- ^ '^''"'■'* ^"^' strain it. Butte: put in the inixtur.-, and tie it over with a pudding under it. Boil it for -n hoSr and a liaif, and when done lef U stand a few minutes before turnintr ic ou ^ Baked Souffle Pudding. Time, rather more tlian lialf an hour of"resh^utl°r""r'' °' ^°"'"' "'"« °""«s oi iresn butter; /ive ounces of Dowder..H Beat the nine ounces of butter to a creim add It to nine ounces of flour, and five^f powdered sugar, beaten with the vohIs of seven eggs, and a flavouring of oran-e juice S ,r all together until perfcctly smooth Tnd then add the whites of the eggs whisked to Plain Souffle Pudding. Time, half an hour. Jx}??\ Tlii-ee-quarters of a pint of new nS"'£i,1t"u"- '"'■^^'^ ^-fotS'^tfa liS: lu Mv. Doil It up again, and set it to cool liicn take the yolks of three eg 1° vve i beaten, stir them in, nnd the whites whiDDed vernS^to"'!;- "^'r ''' --SoSy wtu mixed together, butter a bakin? dish put It in. and bake it in a quick ovenf Ginger Souffle Pudding. Time, one hour. iiSo. Two ounces of butter ; one ounce of flour; four eggs; one pint of mS sk add tlie eggs well beaten very eradunllv' forming the whole into a h-,ttL^iU J\ pie- of |,ro„ ?«T;,^',t1,i f "a-.;? mouiU with the hafffr ^r,A "' " '" '■"^ .h. water aK at- y?ff»-i^ al:mg great care that it does not touch (h. ^P °f "'« P"ddinp. When done tun i out on a dish, and serve it with sweet sauce Cream Souffle Pudding. Time, one hour and a half pound Of butter; five eg^s;'a%S;f,rj; pe^;Ss?t¥K:;i.^°ilj^.£^-;2 a pound of butter with the c ipfuf of loj mixed very smoothly in a stewpan. and wS the butter is melted, stir info it the swSte nd cream, and the yolks of the five eggs ..'-,1 a /-/;«./ stir it over the fire until well ,n veS hen pour it out. and add the whites wB«l ^° ^ 'P' .^|iff froth. Put it into a bu or i mould with a piece of buttered paper oer the top then tic a cloth closely Sm t am bo It for nearly an hour and a half. When Plain Suet Pudding. Time, two hours and a half to three hours 1 182. One pound of flour ; four ounces of beef-suet ; a pinch or two of salt ; h°al?a"i°[ macioth.thLhVteTaU?e L^^^ eS'sllcV' Or'r',^"^ P"' ^""- b'twe n hnn ,-r * ^'^ ^°'' '' '" ^ buttered basin One or two beaten cgfrs added tn fi,» abov-e. with a less quantit'y'-of wat' mayt Tapioca Pudding. Time, one hour to bake. "83' One quart of new mill-- ; .ui\J uic flavouring, and the eggs well-beit'en Bake It in a well-buttered pie-^s with a puff paste round the edge, or without at mum Trausparcut. Venice, VictorM^^ plain Tapioca Pudding Time, one hour. ,s ^ One ounce an-l a half of tapioca -.n .,f,tfS; three eggs -.sugar to taste. t'''i:i''rovfn"e'and a half of tapioca in n witTr until soft, stirring it now and cold W'^t^-r "" . ,,ith iugar to ^" ' ^nl S t n\v>l\', a p.nt of coUl ;SfaUrut:^fandbaUeitina moderate oven. Thatched Pudding. Time, twenty minutes. ,„R- Three ounces of butter; t\yo dcs- 1083. y Y^^. , . „„i of one lemon ; tlie rcmaindei boihng ho , add ' ^^ ^ -'" in cut into thin shreds. Transparent Pudding. Time, half an hour. TTg6 Ei-ht eggs ; half a pound of butter; haUa pound of fugar; and some nutmeg. ^"w^m-I'the butter and mix v'th it the eight ^^ u i!.;.pn the su^ar poanded, and eggs well beaten. ' J\'=>' I, t^e fire and a„dt»rkeitinamocla.ileovm. or tl.i- julre ot any prosctvcJ fruit r""":'! round it. Maizena Blanc Mange. 1188 Five tablpspoonfuls of maizena; two e-rgs; one quart of new nuh. ; two uncerS sifted loaf sugar; two or three ouSees of candied peel, or citron ; the peel ="^;!v)5rm;^;;r:;S> cream the mai^na with to heaven eggs, and a lew sp'-on tul. unul very thick, stirr.ng U c^n^t.anUy. Cu th.> citron into any form you puahi , an . leeioerihebottom and sides ofan.ouul. 1 rivi. . ly wet with cold water : pou. u> th. Eoiting niaizena. dropping a few pieces ol citron in by dc'jiees. Iced Venice Pudding. Teacake i:- voiding. Time, one hour. 1187. One teacake; three ottnces of citron '^ .,ooi • three e'^'^s ; half a P'nt 01 ,:^"-\:'!j!;,f twn place the top slice at the slice =hi;>''v '"-', , ;„ and ada tnc bottom of a ^""ered basin a. ^^ Beat the sugar, =fS''^d .■",', ,h,basiA ;;.Va^S;',°rdo?e!servfwUh™c sauce. liSo. Yolks of fcMir eggs ; two ounces nf isimdass ; three or lour spui.gecakcs so - ;"rerve ;\wo ounces otswceun.^^^ nffir-i.-nt brandy to soak the cakes. M ke a cu tard with the yolks of fonr cis aiKlUvo ounces of isinglass, ornament ,fIeboLmofamcmldwuhswee,n..jus^- -StheSS;^S.?fa^o^^'-: or S it. Serve with clear brandy sauce. Victoria Pudding in a Mould. 1190. One pint of "'^^v milk ; or half a °'Ktk°a60odai5tardwithfive»<'llbcat.n 1° If . Dint ot crcm and ilic same Clin When cold, stir in two dessert- ?r?Tt?.etSt.r .;,,.. «t-d.« l;r-„„ in c:li,'p<; of snongecak'i in labels wnn r^^ttinacoSyS^ the next day, or S It Turn it out. and ornament U with 1 crystallized fruit or jelly. I« ili 'P\^ I, t I, !^ m '1 ,l< :,! ^ i ( ;>' u '^ i ■' i a '^7 ^ffi' 1 1 ) ^ '/ 9 j i Jf 1 f i> * ' li i 1 ;! I <; 238 Vo!uutca\ Wind soy PuJj- ^J^^rl^J^''^^^^^ ^<'''- Yeast Dumf/in^.s. The Volunteer'. Puddings. Time tl.rcc-cjuarUTs of an hour. tt-Ts of a pound of fi„„ .^ ' ' "'ri-c-quar- pecVis'fiL'"'''''^"'"'"''^ ^^'"' «''esuet chop. S;J>e" nn;lLy „; '*''"• ">" grated leS Mtiall buttered mm.i il r . ""-'» '" ;{ua.ter.s ofal C%?h^en 'd"'L 'l^''''^- tlicin out ou a dish, and pouJ son? "?' "^ "r any sweet sauce you'm u. S^''°"' (hem. ' 'V pifier, over '"Hi lay over it in o„ , ^' °""<^'' « Woiil,! few minutes, put , .1. • "' ^"''-*'" ^r a -•■•ely over/and bLut^rr'r'-' ''V: ''' f-n.. turn it out. and serve uS""-^^'"" 'auc sauce. ^^""^ " ^^"h manna- Vermicelli Pudding. iune,,obcnlthevermicdh.a,ua.tcrofan tcacu'j?^uiry„°|lf",tv°^ vcrmicelh : thre. t^vo ounces VSer,V "11 1'"'"''' "'''•" ^^^ ^■ggs and snZ S-Je '^^'''''' "^" ', Wafer Puddings, Tune, twenty to thirty minufos. pou?fofflo"ur"h'rf' ;?'",•■ ?,^"-'- -^ « of seven egg .\Ses nrf"''°^'''''''-^'-'- y""^-^ sugar. ^^ ' ''^'^ °^ f°"'"> '»o ounces of '"cited°bi[t into ira';"iT ro"f '^^ '^""7^' flour well dried bcfore^?h ' f,'5 m ''""'"' °f o»t into a bowl VVHiii f ' /'"-"" ^'"■" 'f •^cven, and the whites 'f /f "'•-' ^""^^ «<" "'em two ounces o?nI/?''''F'' '=''■'• '■"'" 'nix then. wTh the oth.r f ■''^'"-•'^'•' '-^"^ •^owl. Set it before ,. '"^'•"I'cn.s in the 'lour. then j it tl/rrSiv L ''", ^"^ ""^^'^y ^n pans butteid. an'd"^aTt;"em '/n"1 '^'^'•^i" oven until of a nice bmun ^^ ^ 'l""^'^ tlone, place them on . ? H °'°."'"- '^^'"-'" "'em a good u?ne sauce ' ^"'^ '^°"'" °^^''- Windscr Pudding. Time, three hours. noS'of"u[rants'^°h"fr°^^P't^' ^'^^ a «;e eggs; Imlf a pou,^'ote'h if '"'''"^ ■' of French roll • neol r.f ^.! ? ' "'^" ^- Po""d of raisin wine • nif ItT^^ '""?! ' ""« S'«ss ^^■'d a pinch of sait ''^P°o»f"J of nutmeg peel. Stone and h'«.^ """neg and lemon welNbuttered te/^^Si'gt^, ^"^ boil in a over the pudS' , ,^"^ ^^'ne white su"ar Wrexham Pudding, Time, one hour >""'* oS'o? .Kr"1..5 _ bread-crumbs ; ' very hne, and mix it with Sir Watkia'5 Puddinir. ^ ""c. eight hours; two hourJor a small whites of the e-pss^.n '^, >'°"^^ •-"'" "'« to the other Hl-S;':^''/';'^.?'''' ""^'" Ijasin or mould i^r'.'/^"'' ''°'' " in a one can b^ n ade vftlt '. '^°"'''- ^ ^'"•'^" quantity and bSriwoCr "' '''' Yeast Dumplings. Time, twenty minutes. ■rX st?dt"gf er^hj ri^ ^"»-- set It to rise before the fir. ? ^^'^'='^' ^"'i over, for ten or twelve min,.? "■"/' "'"^^l/ into as many piece! of "'^'- ^^'^'^^ it . roll th«n, in"^ {P'^f.^5 '^s. you may reqni-e large saucepan otbolhS/^'P "^^"^ into a minutes will be lon^ 1^^ ]'''^^'- twenty They must be sent to Hh "^^ *° ''°'' "^'^n' are done, or they u°n kI' '^^ "1°'"*^"' 'hey ^vl- eaten th^S;l5^rdi^Sa'S Puddings. — Pancakes and FritU-rs. 230 forks niitl not with a kniTo. If made fit home the (\v\v\\\ may be mixed with milk instead of water. They may be seived wilii sweet sauce or eaten with gravy. Or,— With Home.mado Dough. Time, half an hour. \ loS. One pound and a half of flour ; one tablcspoonful of baker's yeast ; one teaspoon- ful of salt ; one of warm milk. ^ „ , Make a »' Ui,' "f a pound and a half ol flour, tiif rfpoont !' of yeast, the salt, iind (he spec if"' of " '> ' ni'H*- Set it in a warm place to ri-. for h, hours. When light, flour you Ii rids, k», ;ad it down, and make it into balh ' au ot boiling water, take oft kny scum that may have risen in boiling, drop (he dumplings in, and Luil tlicm fast foi lialf an hour, take them up with a skim- mer, ami seivc with boiled meat or with a sweet sauce ol butter and siigai. Tlicy must be sciv.^d as quickly as possible after they arc taken out of the water. Hard Dumplings, rime, half an hour. lt(59. Half a pound of flour ; a little milk or water ; a pinch of salt. Mix half a pound of flour mto a stiff paste with a little milk or water and a pinch of salt. Roll it into balls, and throw them into boiling water; or make it into a roll, boil it in a cloth, and when done, cut it in slices with butter between. Yorkshire Pudding. Time, one hour and a half. 1200. One p-nt a:-.d a half of milk; seven taliU\spoonfuls of flour; three eggs; and a littl salt. Put the flour into a basin with a little salt and sufficient milk to make it into a stiff, smooth batter, add the remainder of the milk and the eggs well beaten. Beat all well to- gether, and pour it into a shallow tin which has been previously rubbed with butter. Bake it for an hour, tli n pl.ice it under the meat for hal ni hour to catch a little of the gravy that tlows from it ; cut the pudding into small square pieces, .ind serve I hem on a hot folded napkin with Itut roast beef. Cold Pudding, laoi. Boil in h.nlf a pint of milk the peel of a lemon and a little cinnamon ; when it has gained the flavour pretty strongly, strain it and add to it a pint of cream, one oiino* (jt bitter and sweet almonds mixed, blanched, and pounded fine, the yolks of eight eggs, with sugar to taste. Put all the mixture into a mould, then put the mould into wat( r and put it into a slow oven. I^>ake it until it sets quite onially in the mould, take it out of the oven, and when cold turn it out and pour round it some syiup or any kind of sNscclnicats. Wliite American Padding. Time, to bake, three-quarters of an hour. 1202. Two eggs ; one pint of cream ; a small tcaspoonful of salt ; three slices uf bread ; a quarter of a pound of raisins. Beat the eggs very light, and add them to the cream with the salt. Butter a tin pud- ding-pan, cut the bread an inch thick fioin a baker's loaf, pick and stone the raisins, l.iy them in the pudding-pan, cut the bread into small pieces, and put them on the raisins, pour the cream over the whole, and bake it in a quick oven. iServe it with wine sauce. Soupon, or Corn Meal Pudding. 1203. Two quarts of water; one tablr- spoontul of salt ; soir ' corn meal. Mix the ingredients in a batter as thick .is you can stir easily, or until the stick will stand in it, stir it a little iongtr, let the fire be gentle, and when it is sufticiently done it will bubble or iniff up. 'I'hen turn it into a deep dish, and eat it hot or cold, with milk or with butter and syrup or sugar, or witli meat and gravy, the same as potatoes or rice. PANCAKES AND PEXTTERS. Pancakes should be eaten hot. ' ley should be light enough to toss over u. the pan. Stiow will serve instead of eggs for Cream Pancakes. 1204. Haifa pint of cream; yolks of six eggs ; whites of three eggs ; a quarter of a •pancakes. It should be taken when ;aj/ pound of butter ; some pounded loaf sugar; fa'.len, and quite clean. Two tablesi)oonfuls and some flour. of snow will supply the place ot one egg. | Well beat the yolks of six and the whites Time to try a pancake, five minutes. When- , of three eggs, mix the cream with them, and ever the time difters on account of the in- ' add sufficient flour to make the batter a gredients it will be specified. | proper thickness ; break into it a quarter of ' '4 'I ;st-. 240 French, Ground Rice, Ginger, Prussian Pancakes, &e. a pound of butter in pieces not too small. Cover tlie bottom of the pan with butter, and turn it out again, as they will fry them- selves. When done, strew pounded sugar between the pancakes as you lay them on the dish. They are better laid on a saucer, placed in the middle of the dish, as it raises them \\Y>, gives a better effect at table, and they are helped better. French Pancakes. Time, five minutes. 1205. Six eggs ; one pint of cream ; one ounce of butter. Beat the whites and yolks of the eggs separately. Beat a pint of cream till it is stiff. Tiien beat the eggs and cream to- gether. Put a little piece of butter into an omelet-pan over a quick stove, put into it a liu-ge spoonful of the mixture, fry it very quickly, put it into a diih in the oven, roll- ing it as vou take it from the pan, and jiiuting a little gratrd sugar between it. 'Die ]iancake will rise in tlie oven. Do not fry them till tiiey are required, as they niubt be sent in very hot. French Pancakes with Preserves. Time, twenty minutes. 1206. Three-quarters of a pint of good cream ; five eggs ; two dessertspoonfuls of flour; two of pounded sugar; apricot or raspberry jam. Whip three-quarters of apintof cream to a froth, and strain it. Whisk the yolks and whites of five eggs separately, and stir them into the fi.ur and sifted white sugar. Mi.\ gradually with the frothed cream, and pour it inu shallow tins; put them into a mode- rate oven for about twenty minutes ; and wiien done, place one on the otiier with a layer of raspberry or apricot jam between them. The peel of half a lemon grated is an improvement. Ground Rice Pancakes. 1207. Three quarters of a pint of new milk; two spoonfuls of ground rice; a quar- ter of a pound of butter; two ounces of sugar; a l.ttle nutmeg; lour eggs; a pinch ' of:. It. 5 jt a pint of new milk over the fire in a verv clean stt-wpan, and when it is scalding hot, stir in two spoonfuls of ground rice, pre>ic ^ly im.xeil sinuoth in a quarter of a pint f.i cold milk. Keep it on the fire till it lliickens, but do not lot it boil, put it ;nto a basin to cool, stirring in gently a quarter of a pound of fresh butter. When cold, {add some white pounded sugar, a little ; mUmeg, and four eggs well beaten, with a I pinch of salt. Drop enough of this mix- ture to make a pancake, into as little lard I as possible, and fry it a nice light brown colour; sift sugar over them, roll them ■ round and serve, with lemon cut and laid round the dish. Ginger Pancakes. 120S. Yolks of six eggs; whites of three; one quart of milk; two spoonfuls of grated ginger; a pinch of salt; a wineglassful of brandy; six ounces of flour. Beat six eggs (leaving out the whites of tliree), and stir them into a quart of milk. Mix the flour smooth with a few spoonfuls of the milk, and add the remainder by de- grees; then put in the grated ginger, pinch of salt, and a glass of brandy, stir all thoroughly together. Put a large piece of butter into a fryingpan, and when very hot, pour in a ladleful of the batter, shake the pan, and when one side is sufficiently done turn it on the other, to lightly brown both sides. Kaise the pan at the handle that the paticakes may drain. Sii. loaf sugar ovlt them, and serve quickly. Prussian Pancakes. 1209. One pound of Hour; one ounce of yeast ; a little milk; two ounces of loaf sugar; four eggs; three ounces of butter; the peel of half a lemon; orange marmalade or apricot jam. Put a pound of flour into a bowl, and put into the centre an ounce of liquid yeast; add sufficient milk to form a stiff dough, and set it by the fire to rise. Melt three ounces of butter, add it to four eggs, a little grated lemon peel, and about two ounces of bifted sugar. Beat it all well together, add it to the dough, and again beat it until it will separate from the bowl. Roll this mixture into a number of balls any size you prefer, fill each with marma- lade or apricot jam, and set them to rise inside a screen on a sheet of tin with a floured paper niider them, 'llien put them into a large pan of boiling lard and fry tlicm riccly. Irish Pancakes. 1210. Yolks of eight eggs; whites of four; one p nt of cream ; a little grated nutmeg ; two ounces of sug.ir ; [eel of a leniuii grated; tiircc ounces of frcjii baiter ; •o.k ounces of flour. Warm a pint of cream over a slow fire, and strain into it the yolks of eight well- over a slow Cue, Nciv England, American, Sfio^c^Ccm^ nnrl the wliitcs of four. with bratrn c-gs. ^"'^^,"'1^ suirar. a little nut- ,wo ounces of P°"y'i''i'"^„ gVatcd; warm Ug and the pee o^ a em°J g^^^/ Then Ok- butter and stir it into u ^ ^^^^^^^^ Piix in six ounces «« fi°^y°;°t t^e bottom batter. Put a P'^f °f ^" ,^ ,er. and fry the Tfew England Pancaker:. TT One pint of cream; six spoon Is ijii. 09%P'"',i,, four whites of ei;:^^. of Hour; <^'Sht >o^^. 1^^ ,j,red sugar; two ounces and a halt otp^.^^^^^^^^^ some grated lemon pec ^ Mix in a pint of g"°'; "'-'\,^^n add the Ms of flour very smoo . h^n ^^ ^^^^^ volks of eight eg'^N and llu. w ^^^^^_^. Vut the pancakes into a P;^ ^j;,;^°^,b st.ew l,y them very thin, and ^-^^^^^^ ^ i,„,on some pounded '^f\^i^^\, several nci-l or c nnamon, aiiu ^i-'";^ >■ Kllcd separately in the same dish. Pancakes without lard or Batter. ,ot, A pint of cream-, six eggs: half a .utnu^acliarterofapoundoi sugar: and '"xv fhl\i six c-gs, and stir them into a Well beat SIX c„b pvated imtuvg, ,uid a 1"\\ ■ -Jf^^,^^.;,,,,!, suthc ent Hour to mix all well toj^t'^'^'r .^.r. Heat %(>ur Common Pancakes. Tunc, five minutes. . Three c^gs: one pint of milk : ,u5SnS?to^-^-^^— ^-^^''"' ^^^^Tu^l^ee^-rS^ur them into a Pint r^nUk adda pinehof salt, and su ricuin of milk. a'Jua H smooth bat- hot. with lemon and sugar. flo;^!^c^a;^r^a^-:i-^^[:^s of a pint of ^''T^'^^J^lS^l n annalade. ofloafsugar. and some o.anc ^^^ ^^^^^^_ Make a ^»V^°^'\„^''.! 'a ,' eu well im.xed pour naif a small ^^'^i • , ^^ one side, Icry hot butter. ^^''^^^'V" "'''^'^'li, When tos^it over, and ^"["Ji^^",,^^^ marmalade aU are done, Ig^^l^Z^'^^lii the ragged over each. 1^"" ''^^"',' sheet of t n, sift up ou it« Plain American Pancakes. c- . ." ^^^^ ,, a crown piece: shake ine . think one side is .f"« \'^^f„"''i itifsides are t.p so as to '^»;',V';Hce t o. a dish, put a ! tn quarters, and save very hot. Snow Pancakes. r Four ounces of flour: a quarter of I2i6. J o"[,°"." litoe .M-ated nutmeg: a ''■r' n 'S' sum eiu flour to nKM; Batter for Fritters. Kiaht ounces of flour ; half a pint of"S«?Srounces of butter; whites of ^^^SSSght^mccsofflnetlour^jJ^^^^^ balf a piut ol water "t" J ^'^"^^ ,,,^1 then a,ssolve the butter "^''^'^.f^^ ^,r -Ihen add stiritbydeg^oesmtothe oun^^ the whiles ."'/'^^.^'S^.i^:., froth and stir them liiii.ily ">• Arrowroot Pritters. Time, about half an hour. bread-crumbs , S^"-^'-}'-]^ ^^^.^ good-sued I r t *f|"' ■fi 242 Aj>/f/^, Potato, German, Danish, Royal Fritters, &c. % ill M. S '\ \M: v. i ! 11 and yolks of eggs, the sugar the last. Stir it for about twenty minutes over a quick fire; then put it into a deep cutlet-pan, and l)ake it about ten minutes in a quick oven. When it is quite cold, cut out the fritters with a round cutter, and Qgg and bread-crumb them, glaze and send them up quite hot, with gieengage or apricot sauce in the dish. Apple Fritters. Time, si.\ minutes. 1219. Yolks of seven ocjgs ; whites of three; one pint of new milk; a little grated nutmeg ; a glass of brandy ; and sufficient Hour for the batter ; six apples. Beat and strain the yolks of seven eggs, and the wliites of three ; mi.v into them a pint of new milk, a little grated nutmeg, a pinch of salt, and a glass of brandy. Well beat the mi.\ture, and tlien add gradually sufficient flour to make a thick batter. Pare and core si.x iaRj:e apples, cut them in slices about a quarter of an inch thick, sprinkle pounded sugar over them, and set them by for an hour or more ; dip each piece of apple in the batter, and fry them in hot lard about .six minutes ; the lard should not be made too hotat firs;, but must become hotter as they are frying. Serve on a napkin, with sifted sugar over them. Apricots are extremely good done in the same way. Potato Fritters. Time, ten minutes. 1220. Two large or three small potatoes ; four yolks, three wiiites of eggs ; one table spoonful of cream ; a little nutmeg; a little lemon juice ; and half a wineglass of raisin uine. Hoil and scrape veiy fine two large or liiree small mealy potatot;s ; well beat the yolks of four eggs and the whites of three, and add them to the potato with a spoonful of cream, the raisin wine, nutmeg, and a little lemon juice. Beat this well together for rather more than half an liour. Drop a ' spoonful at a time of the batter into a pan of boiling fat, and fry tiie fritters a light colour, drain tiiem, and seive on a napkin. A separate sauce may be served witli these flitters, made of a spoonful of loaf sugar, the juice of half a lemon, and a glass of sherry. German Fritters. 1221. Six large apples ; a quarter of a pint of brandy ; one tablespoonful of pounded ....- I., ....»x .* I..... , ■(•»»'» ttf.*:!. Pare, core, and cut tlie a[)ples into round pieces. Put into a stcwpan a quarter of a pint of brandy, a tablespoonful of pounded sugar, and a little cinnamon ; put the slices of apple into this liquor, .ind set them over a gentle fire, stirring them often, but taking care not to break them. Have a pan of boiU ing lard or butter, drain the .ipples, dip tliem into a little flour, and put them into the p.in. Strew some sugar over a dish, set it near tiie fire, lay in the apples piled up, strew sugar over them, and glaze them with a red-hot salamander. Eoyal Fritters. 1222. One quart of new milk ; one pint of white wine: six eggs ; a little nutmeg; and two ounces of pounded sugar. Put a quart of new milk into a stewpan, and when it begins to boil pour in the wine'. Then take it off, let it stand five or six minutes, skim off the curd, and put it into a basin. Beat it up well with six eggs and a little nutmeg with a whisk, and Vdd suffi- cient flour to form it into a smooth batter, adding the sugar pounded. Have ready a pan of hot lard or butter and fry the fritters quickly. Put them on a sieve to drain, and serve tliem garnished with sweetmeats. Danish Fritters. 1223. Five eggs ; half a pint of flour ; a pinch of salt ; one teaspoonful of cinnamon powder ; one of grated lemon peel ; an ounce and a half of candied citron; and some pow- dered sugar. Well beat five eggs, add them to the flour, and stir in sufficient milk to work it smooth; tlien add a pinch of salt and work it again ; then the powdered cinriamon, the grated lemon peel, and the citron cut into very small pieces. Rub the bottom of a delicately- clean stewpan with fresh butter and put in the paste, set it over a gentle fire and let it be done slowly, without sticking to the pan. When it is in a manner baked, take it out and lay it on a dish. Set on a pan with a large quantity of lard or butter, when it boils cut the paste the size of a finger, and the.a cut it across at each end to make it rise and be hollow, put tlieni into tiie pan and fry them carefully, as they rise very quickly. When done, sift sugar on a dish, lay the fritters on it, and sift sugar over them ; or serve on a napkin. Cake Fritters. 1224. A stale pound cake; strawberry, or any other preserve; a few spoonfuls of cream. Cut a stale eake into slices an inch and a half in thickness, pour over them a little good cream, and fry them lightly in fresh l-i-.ii-ffftflhwi PorUtguesCy Bread, Spanish, Orange Fritters, &c. 243 hMttcr- and Nvhcn done, place over each Sc of oak., a layer ot suawbcr.y or ai>y other i.-veservc. Eice, or Portuguese Irittcrs Time, twenty minutes in all. T22:; One pint of new milk ; six ounces of rice; three ounces of loaf sug;^ ; pccl o /lemon: three eggs: '-vo ounces otfic.h uter • and a very little cuinanion. ■ ' -u nto a small .stewpan one p.ut of ncns n,i k with the nee, butter. len,on p.el gra .^, , ,.nr..r inri a verv litt c cmiiamon ; boil ^ TsfoSy u a The rfce has absorljed all the moiswn- Mi:, in the yolks o three well- he te eggs, and then make the nee uUo balW Plaang in the centre ot each some on :.e^ marmalade, brush them over wuh nlf "md the crumb of bO.ne grated bread, nl u'e them in a wire basket and fry them u> pla c tntm u^^ . linht hvnwn colour, dram boilmg with flour, put some lard or bufcrmtoa pan, ami a lutle salt. W hen boiung, take up one of tl-.e i-Kces with a spc jnlul oi bat- ter put u uito the pan, and repeat tins un- til the pan is full, let ti.em liy gently ; \sVa'\\ one side is done luiu the (^tlur. beivc wuU white bugar grated over them. Spanish Fritters. lem Ml a ""^ ^c.^.— - .. ,1,.,;,, V, 1.,,^ fu of a li"ht brown coloui. tUam Ss'-th^--^-P^"»^^''^^^'^^^'"'^" over ihcm. 1223. Crumb of a French roll; a li'.ile "•uUid nutnu'i:, and iKninded ciiinamun ; an ounce and a half of sugar ; half a cupiul of cream. . ,, , . Cut the crumb of a French roll about an inch thick in any shape you pkase : soak the pieces in half a cupful of cream, with a little "rated nuimei^ and cinnamon, an- an ounce ami a halt ol poun.U'd sii,!;ar. \\ u ii well soaked, take tlum caieluUy out and tiy them a nice btown. fceivc butter, uuie, and sugar sauce. 1226. A . quart of milk Bread Fritters, quart basinful of two eggs bread ; one half a nutmeg ; r".Wes;;o;;;ful';;^i;?andy: one of butter: "" To a'qu^it basinful of stale broad broken Mudl put a quart of boiling milk, cover t fi tell o hfteen minutes. When quit^ so beat it with a spoon until it is smooth, add ^^o well-beaten eggs, half a nutmeg grated, \ Ublespnonful of brandy one ol buttei and a httle salt. Kcat it l-ght : make an ?v,elet-pan hot, nut in a small piece o bu 'uid whent'.^solved pour m sufficient Mue to 1 over the pan'; let U fry gently When one side is a fine browir turn he otli put butter and sugar with a httle ot .H m.tmc<^ ove , lav one on the other, Eliftt'Jh" ugh ^n quarters, and serve them hot. CustP-d Fritters. 1227. Yolks of three eggs; one table- spoonful of flour : half a nutmeg ; a 1 tl ^nlt • half a pint of cream, or rich boi cd milk , one glLss of brandy ; -gar to aste . one pint of milk ; two eggs ; a little Hour \V1 ip the yolks of three eggs with a able- snoo ul of f^ur, half a nutmeg grated, and J imle salt, add half a pmt ot -^^^^ b*>iled milk, flavour with a gl'^^f °f ^'.*^' 7,; sweeten it to vour taste, and bake it in a buuerc"l dish. ' When cold, cut it m slices, a d igain '"^o small sc,uares or chamonds : make a biillor 01 two ciii;= ixa.e.. .-... — - JS a pint 01 milk.and suthcient flour to make a thmbatter ; dredge the pieces of custard Orange Fritters. 1229. Three oranges; batter; pounded lake the peel and white skin from three lai-Kc oran-es; then cut il.ein across mto slices, pick out the seeds, and dip la.eh slice of orange into a thick baiter. Try them nicely, uud serve ihcm with sugar sifted over each. Pineapple Friitcvs. Time, to fry, seven or eight minutes. 1230. One pineapple; t' cc-quarters of a pint of cream : thive eggs ; a pmcli o. salt ; ullkientdour to make a l^-^t'^^'V^y"- ''t'?r ofcuva^oa: tv.o ounces ai.d a halt ot lo.if ^"'Makc a (hick and smooth batter with three- (luarters of a pint pf cream, the yolbi and VN lutes of three eggs Ixaten separately, a pinch of s.ilt, and swlheient Hour to make it a proper consistency. 1 ake the peel hoi.i the pine, cut it into slices, and let tlu m suu: in two glasses of cura^oa, mixed with tvvo ounces and a half of l-o^;,^!-.'^'^ ^"S-'r. ur several hours. When well flavouied sitli ihe liqueur, dip the pieces into the thick hatter, and fry them on each sale '" b(. 1 i.g fat When done, drain thmi on white b..4- tin--paper before the lire to ab^-i) me ■ml" se. tSeive them on a white uoyicy. and biit loaf sugar over them quxkly. Strawberry Fritters. i.oi. One dessertspoonful of salad oil ; nedofhalf a lemon; a little Hour ; whdes Sf three or four eggs ; .some white wmc, some hne npe straw ijeiricG. Mi "a spoonful of salad oil with a httle i! ' i ; -m it ,) I I I! ■• 'U: i>< I't-I jg£.1 ! i 244 Beetroot and Almond Fritters, &c.— Flummery, &c. i flour, and t lie peel ol' half a lemon grated, or minced very line. Whisk the whites of three or four eggs, stir them in, and add sufficient white wine to mviku -a very thick batter; then mix in some hue ripe straw- berries, and drop the mixture from a spoon about the size of a walnut into a pan of boiling butter, with a sliawberry in each fritter, VViieii done, take them carefully out, drain them on a sieve reversed, and serve them with silted sugar over them. Beetroot, or Pink-Coloured Fritters. 1232. A large red beetroot ; yolks of four eggs; two spoonfuls of flour; three spoon- fuls of cream ; sugar to your taste ; a little grated nutmeg; grated peel of half a lemon; a glass of brantly, lioil a largo beetroot till it is tender, and then boat it fine in a mortar. Add the yolks ol lour beaten eggs, t\\ o spoonfuls of Hour, and three spoonfuls of cream. Sweeten it to your taste, grate in some nutmeg and the peel of half a lemon, and add a glass of brandy. Mix all well together, and fry the fritters in butter. Garnish them with green sweetmeats, apricots preserved, or green sprigs ol myrtle. Almond Frase. 1233. Half a pound of almonds ; half a pint ol cream ; yolks of five eggs ; whites of two ; two ounces of sugar, and some grated bread. Steep the almonds (blanched) in half a pint ol cream, the yolks of five well-beaten '• eggs, and the whites of two. 'Ihen take out I the almonds, and pound them fine in a mor- tar ; mix them again with the cream and eggs, adding the pounded sugar, and a litiie giated bread. Stir all well together, put some butter into a pan, and when very hot pour in the batter, stirring it in the jxiii nil It IS very thick. When done enough, turn it out on a dish, and sift sugar over it. Backings. 1234. Three ounces of buckwheat flour • one spoonful of yeast ; four eggs, and milk' Mix three ounces of buckwheat flour witli a teacupful of warm milk and a spoonful of yeast. Let it rise before the lire for about an hour, then mix four well-beaten eggs, and as much milk as will make the batter the usual thickness for pancakes, and fry them in the same manner. Easpbevry Fritters. 1235. Two Naples biscuits ; half a gill of boiling cream; yolks of four eggs; two ounces ol loaf sugar ; some laspberry iuice ■ a little citron, and a few blanched almonds' Grate two Naples biscuits, pour over them half a gill of boiling cream, and set it to cool. Beat the yolks of four eggs to a strong froth ; and then beat them into the soaked biscuits. Add the sugar pounded fine, and as much raspberry juice as will flavour and give it a pink colour. Drop It from a spoon the size of a large walnut into a pan of boiling fat, and when done, drain them from the lat. stick shreds of citron into some, and blanched almonds cut lengthwise in others ; lay round them green and yellow sweetmeats, and serve. FLUMMERY, BLANCMANGE, SYLLABUBS, &c. L Flummery. | ,„ery. and it will turn out without putting 1235. One ounce of sweet ; one ounce of the mould in hot water, which gives a dulne^ " " ' one pint of calf s-leet stock; '" "^" *' one pint of cream; a little bitter almonds tugar to taste , orange -flower water Ulanch one ounce of bitter, and the same of sweet almonds, and beat them in a mor- tar with a little orange-flower water to keep them from oiling. I'ut them into a pint ol calfs-feet stock, set it over the Are, and sweeten it to your taste. As soon as it boils strain it through a piece of muslin, and when Jt IS quite cool, put it into a pint of thick cream, and keep stirring it often till it be- comes thick and cold. Then pour it into a mould which has been oiled or laid in cold >\aier. Let it stand .six or seven hours be- lore you turn it out. as if very stiff it will greatly improve the appearance of the flum- to the flummery. Dutch Flummery. Time, half an hour for the isinglass ; two or throe minutes to scald. .. ?'''^.' J'? "'^'"'''^ °^ isinglass ; a pint and a hall of water; one pint of sheny or raisin wine ; juice of three, and peel of one lemon ; yolks of seven eggs ; sugar to taste. Boil two ounces of isinglass in three half- pints of water very gently half an hour. Add a pint of sherry, or raisin wine, the juice of three lemons, and the peel of one, •in,. rub a few lumps of sugar on another lemon to extract the essence, and with them add more sugar to your taste. Well beat the yolks of seven eggs, mix them wiUi the mummeries— Iced and Orange Custards. 245 other ingredierus^ar^g^thc^-ijoe-^ £ it !n a cold place to set ; but it .s better made the day before. Trencli Flummery. T5o8 Two ounces of isinglass, or gclr- .»• one quart of cream; sugar to your, 'te'- two spoonfuls of orange-flower water. '"^Doil two ounces of isuiglass. or gelat.ne | in a auart of cream for a quarter of an hou. \n Srtoyour taste broken mto small '^visS°wo spoonfuls of orange-Oower P ?u^' Sfir it constantly, and then strain U into a mould. Turn it out on a d.sh ihS arm. and place round it some baked penis. When it becomes as thick as good cream, wet a melon-shaped mould, and put it in. Then put a pint ol clear calls-feet jolly into a largo mould, and let it stand all night. The next day turn out the melon, .ind lay it in the middle of the mould nt jelly ; then fill it up with jelly that is beginning to set, and again let it stand all night, i he next morning set the mould in hot water, and when you see it is getting loose from du; mould lay the dish over it, and turn the ielly carefully out. Ornament it with tloweis. Rice Flnmmery. 1239. Four ounces and a half of ground rice -six tablespoonfuls of milk ; t n ee ounces of loaf sugar ; twelve drops of al- ""^i^oluouro" nies and a half of ground riec in six tablespoonfuls of milk, stirnng it all he dme When tolerably thick, add three omcerof powdered loaf sngai| and twelve Sropso? almond flavouring, 'il'^n pour t Tito an oiled mould, set it in a co d place, -^^d he next day turn it out. and serve with baked peal^ round it. or with cream and preserve. Almond Flummery.'. •1240. One quart of new milk ; two ounces of almonds; one ounce ^^^lZ:{^ spoonful of orange-flower water . .' d ^igai *° Add 'to a quart of new milk two ounces of a1 nonds\lanched. and POunded o a nTite and one ounce of ismglass; boil the mould to set. Green Melon in Flummery. T-sAi One pint of clear calf s-feet jelly j hJt'S" o'ince'cf isinglass; half a pint o. cieam- a lew sweet almonds; sugar to tisftTl sufliclent juice of spinach to colour ''iod'^ljhalfan ounce of islngla^m haitapiiuoi cream. A.^.. .- •-■• " ^ , monds pounded m a mortar, and •. nmui jS 01 spinach as will make it a pale green. Iced Custard with Preserved or Dried Fruit. Time, five horrs to ice. lo.o. One pint of boiling cream ; one glasTand a half of curafoa. or any other liqueur ; yolks of twelve eggs ; a quarter of aS ounce of isinglass; different kinds of dried or preserved fruits. Flavour a pint of cream with a glass and ahalfofcura9oa, or any other liqueur, add it boiling to the yolks of twelve eggs well beaten and strained ; add a quarter of an ounce of isinglass dissolved and '^f' f^^^J '° the cream; whip it until nearly cold lave ready a mould, cover the inside with dittcr- c"^ kinds of dried or preserved fiuits. set the mould in ice. and pour some of the custard in it, about three inches high, then throw . a the trimmings, and a little of the fiait chopped very fine. When set, .add more custard ; continue to do so until the mould i. full, .and let it stand in ice at least hvc hours before it is served. • Orange Custards. 124^. One large Seville orange; one spoomul of brandy ; a quarter ot a pound ofpounded sugar ; yolks of s'x eggs ; one pint of boiling cream ; juice of the orange . some candied orange peel. rare a large Seville orange very hin, and boil the peel in plenty of water until it ;'^ mi- der th'^n beat it in a mortar till very fine . in \ ■ ■ inful of brandy, the sugar pour . -inu i yolks of four well-beaten cggi. Beat ail well togeti ' for ten minutes the„. g^Sfe in th. juice of tl^ Se^ i;- --'^e. taking care that none of the st- ■• .'.am. PouMhe custard into cups; PUt !!;«•" mto a stewpan of boiling ^vater and ^t them ,^..A i.ntil «;ct— but onlv let the water oe Sfway"pScup -ll,in take Ibcm out. I nrinpe oeei. vvncn euiu, s-r.-- I SmvK a spoon between each Clip. ill I'. 'M iii '. ■'1. Hi 246 Lemon, Abiioud, Cheese, and Plain Cifstards — jfaunemanrrc. Lemon Custards. T244, Ilnlf a pound of loaf siitj.ir ; juice of !'.o lonioiis ; peel of one ; yolk; of fou'- eggs; the \'hitcs of two; pint f whit wine. Take half 1 pound of lo.if sugar, tii juice of two lemons, I'le peel of (mic pared <■ . / thin, boiled tender and inl,hi d through a sieve, and a pint of white wnic. Let all boil for a qtinricr of an hour, then r ke or; the peel and a litl'.; of the 1 'iior, and '-vt Ihenn (o cool. Pour the rest mto -.ae ii.b you lii.end for it. Beat the yolk% of the eggs •'..■;d the whitci, and mix Ihtni with tlv.; c'Hf! liquor. Strain them into your dibh, s( thrm wo'.i up together, and set them on a. ■;..;'» fire in ijoiling water. When done, mie trie peel of a lemon on the (op, nnd e-onn it over with a salainander. 'ibis cus:aid may be eaten hot or cold. Almond Custards. 124-. Quarter of a pound of almonds : one pint of cream ; two spconfiils of rose- water ; yolks of four eggs ; sifted sugar to taste. Blanch and pound in a mortar a quarter of a pound of almonds, and add them to a pint of creaiU, two spoonfuls of rosewater, and the yolks of four well-beaten eggs. Stir it well together always the same way over a clear fire until sufficiently thick, and then pour it into a glass dish, or into custard cups. Choesc Custards. Time, to bake, ten minutes. 1246. Three ounces of cheese ; two ounces of butter ; two eggs ; one tablespoonful of milk. Grate the cheese very fine ; beat the butter to a cream, taking caie not to oil it. Well beat two eggs. Mix the cheese and butter together first, then add the eggs and milk, beating all well together. Put the mixtui ^ into a fiat dish, and bake in a quick ovc Serve immediately. Custard Mould. l.,>.; A pint and a half of n . ; >:,.u laurel leaves ; yolks of four ef:^gh m-e- quaiters of an ounce of isinglass, :.. < ? pacb-t of Nelson's gelatine ; sugar to iri":. ; peel of one lemon. Pour a pint and a half of boilinc; milk ■ which two laurel leaves have been boi over a packet of gelatine, or three-quartera of an ounce of isinglass. When dissolved, and a little cool, stir in the yolks of the beaten eggs, sugar to taste, and the peel of j a l- ■ri.n grrtfed. Sf.'r it over a clear, slow ; fire .(.itil it ;liickei'.5 , but do not let it boil. ! Then pour it, into :; )as 'i, stir it until nearly <.:Oid, •.,:j poui it i!)M.j c. mould. Plain Boiled Custard. Time, abo'it twenty nsinuies to infuse the peel ; ten or fifteen minutes to stir the c, ->tard, 1248. (n-e qr.art of milk ; ten eggs; peel of onclcmoii ; lliree laurel leaves ; a quarter of a pou/ :' of sugar. i'<.)ur a '.luart of milk into a dclicately- clc?n saucepan with three laurel leaves and the peel of a lemon, set it by the side of the fire for about twenty minutes, and when on the point of boilinrr strain it into a basin to cool. Then stir in a quarter of a pound of loaf sugar and the ten eggs veil beaten, again strain it into a jug, which place in a deep saucepan of boiling water, and stir it one way until it thickens; then pour it into a glass dish, or into custard cups. You may put a knob of coloured jelly on the top of each custard cup if you please. Custard with Cream. 1249. Half a pint of new milk ; half a pint of thick cream ; white of one egg ; yolks of six ; and two laurel leaves. Add the yolks of six eggs and the white of one w ell beaten to half a pint of new milk, half a pint of cream, and two laurel leaves. Mix the whole well together and stir it over the fire until it begins to thicken, t.ikingcare it does not boil, or it will run to curd, then strain it into your glasses. Jaunemange* Time, a quarter of an hour to dissolve the isinglass. 1250. One ounce of isinglass ; half a pint of boiling water ; yolks of eight eggs ; half a pint of white wine ; juice and peel of one small lemon ; sugar to taste. Steep the peel of the lemon in half a pint " boiling water, and then pour it over an ounce of isinglass; add to it the yolks of eight well-ljeaten eggs, half a pint of white wine, the juice of the lemon, and sugar to taste. Set it over a biisk fire until the isinglass is dissolved, stirring it all the time, then strain it through a fine hair sieve, and jur it into a mould to become cold. lemon Blancmange. 125T. Three gills of milk ; half an ou-va of isinglass ; four eggs ; peel of two lemon:, ; sug:ir to taste. Dissolve half an ounce of isinglass in three iineviangc. r a clear, slow not let it boil, it until nearly J. ard. to infuse the :cs to stir the en eggs; peel ives ; a quarter I a dclicately- rel leaves and the side of the and when on ito a basin to of a pound of ; veil beaten, lich place in a :er, and stir it n pour it into ips. You may on the top of im. Ik ; half a pint CSS : yolks of ind the white t of new milk, laurel leaves, nd stir it over !n, taking care to curd, then dissolve the s ; half a pint ht eggs ; half d peel of one in half a pint ur it over an the yolks of pint of white and sugar to ire until the \ all the trmc, air sieve, and e cold. e. alf an ou'^i a two lemons ; glass in three /.;«./«., Btrawhrry, and Quime BUvumau.cs, ^c^^^U^ .ills of milk ; add four well-bcxten egg^ and ft 1 ,^f two lomnns rubbed m a ii-w the whulc into a mould. Blancmange. Time, fifteen minutes. ,2-2 One ounce of isinglass or gcjat^inc ; , .n ounces of blanched and pounded al- Uvo o"?^^^ °' „ce of bitter ones ; one pint "'"rah\rf of m k : one pint of cream ; one iemon; a spoonful of rSsewater; and two ^"?S^;^!r?3£eI,-cleanstewr.ntl. , v.m.n over a clear hre, and stir it till tiic Slirinnnh'nlld': -his cuami,y ' ill m a (lutirt mould, but it you wish lo iho rest of the blancmange. Isinglass Blancmange.' I2M. One ounce of isinglass ; one quart of .nJine water; whites of four eggs: one oonfurS rice water : sugar to taste : one ounce of blanched bitter almonds. bSi an ounce of isinglass in a quart of snrin- wat°r until reduced to a pmt : then • r i^ the whites of four eggs with a spoon- f I of ce water to prevent the eggs from nQadunc- add sugar to taste, and just scald In Se if bitter almonds in the )elly. sia" Shole through a h-jf^ --J;^l-!;j , into an oiled mould, and the next day turn it out and stick it all over with blanched almonds cut into spikes. Ornament M with green leaves and flowers. fire until very thick, add a '^^>^«P«o"<";'\°^ brandy or of noycau. and puu. it into an oiled mould. iSet it in a cold \^\M-i' or in ice ° you have it. When firm, tu.n U careruUy o\ft on a dish, and garnish it ^vuh Inui or floweis. StrawTjerry Blancmange. 125S. One quart of ripe strawberries ; two ounces of isinglass ;. half a P""",^! «f »"^'{ sugar; juice of one lemon ; one pint and a qi/firtcr of cream ; one pint of milk. Crush a quart of strawberries with a siUtr or a wooden spoon, and strew oyer them a quarter of a pound of powdered S"K^ • J^ , them stand for several hours, and then puss ' them through a hair sieve reversed Dis- solve two ounces of isinglass in a P n t of boiling milk and the remaining quavtei o a pound of sugar, then strain it throu:-h nus- n and stir it into the cream, and eoutuiue to stir it until nearly cold; then Pcm.-: gradually to the strawberries, whiski.ig it nuickly together. Add the lemon juice, a ?"w d opstit a time, to prevent its e.ud nig and tht'n put it into an o,!ed mou d in a cold place to set. for twelve or louvtecu hours. Arrowroot Blancmange. Time, about half an hour. lae. Two ounces of arrowroot : one pint .mt a"half of milk: three laurel leaves: tJgar'to tlte : o^e tablespoonful of brandy ""'Mr^he two ounces of arrowroot with a large cupfu of the milk into a smooth thick ?!H!r Lil the remainder of the milk with thr^'laurel leaves until sufficieiiliy "f "^y^^- ; then strain the milk into a jug ^^^J^l^^' over the arrowroot, stirring it constantly. add sugar to taste, and stir it over a clear Quince Blancmange, Time, half an hour. i2<;6. Two pounds of quinces ; four pints of vvater;one ounce of isinglass ; nine ounces of loaf sugar to every pint of quinces , h.alf a Dint of cream. . , Simmer two pounds of quinces in four pints of water until they are quite tender , I Then set them by in a bow with he hqiu^r ' nntil the next day. Put them into a jelly S or stS the>m through a closely-woven cloU. without pressing the fruit, suspeiid.ng the bag or cloth over a pan until all he fee hisdripped through. Toevery pinto u!ce put nine ounces of pounded sugar, and 1 Sir the whole over a clear fire until the juice falls in a ielly from the spoon ; skim it care- ' uUy and pour the boiling jelly very gia',- dercd cinnamon to taste, and strew thioKy with comfits. Whipped Syllabubs. 1264. Six or seven ounces of loaf sur-r; peel of three lemons, and juice of two ; V ac tablespoonfuls of brandy; four of shen .■; one pint of cream. Cut the peel of three lemons very thin, and let them infuse in the juice of two for three or four hours ; then strain it over si.^ I or seven ounces of pounr' ; ' sugar. Add . ^ ^tmiftftt miH t Mi t V f< '^nhs. pint of millv. ninutcs, stiriiivT ck. Moisten Ti n the rice, ami m, turn it out, rC, jam, or com- roitld. iltogcthcr. ! rice; two cup- ;1 leaf ; peel of ; of cinnamon ; ici*, and put it t water to cover ide, and wlien tliin cream, the a piece of cin- su|;ar, and one together until mould, press it urn it out, and erve round it. )uld, the centre kveetmeuta. of sherry ; two nutmeg ; t\\ o of sherry witli 1 add nutmeg, out two quarts utes, pintofsherry; int of clouted of sugar ; onj nutmeg ; cin- i sugar into a it about three venty minutes, int of clouti .1 dl. Addpo>v - 1 strew IhicK / bs. of loaf sur 'r; e of two ; 1 ar our of shen . : ons very thin, ice of two for lin it over si.x sugar. Add Dnm.Ulrc ynn%cL^^cnp.. and Omfct.: JA 240 f,,r tablcpoonfuls of brandy and the same of sherry ; pour m a JAJ' ^^^'^ake off tfX:^^^ nnd'^f" into glasses. It'e'svUabubs should be made, if poss.ble, the day 'before they arc required. Devonshire Junket. «/;- One tiuart of milk : half a pint of '-^^: S"-e mmccs of sugar; one glass '''T'V 1^^ of white wine; one glass of bnmiy,^ fhttle nutmeg : two spoonfuls and a half of rennet. rut two ounces of loaf sugar to the quart of new milk, and 'urn it to a curd, with tw< Spoonfuls ami a half of rennet ; then atones from a dozen or fourteen ripe apricots (or take a quart of str.awber- rico/. [)ut them into a stewpan w ith the sugar pounded and a cupful of watt. ; stir it con- stantly over a clear fire until the fru.t will pulp ; then press it through a .Meve. Mix it with four spoonfuls of flour rubbed smooth, 'lalf a pint of good c! am, and a piece of fresh butter; stir it briskly over the fire until itbo. s; then stir in the yolks of six well- beaten eggs, and the whites ol ten whisked to a stiff" froth ; fill the ouRle-mould, and bukc it. French Souffle. Time, about one hour. ii37";. Two tablespoonfuls of fiour ; a piece of butt, r the size of a walnut ; two table- spoonfuls of cream ; half a pint of milk ; yolks of five eggs; whites of eight ; two ounces of sugar ; a large spoonful of noycau or maraschino. 'ifjlcs, &c. nix it with tlio e whole over a itcs. tSct it to )re placing it \\\ nine eggs to ;i gradually ami i a soufiflc-fliih id of wluteljiit- p. Bake it for e, remove the fle. J sttawberries ; ■fcr of a pound Ik ; four eggs. ie strawberi; '5 he peel of half t round a dish tllow, forming sow. Make a ^our eggs well iugar to taste ; crry wall, and tes of the eggs ^";\ V an egg ; '..d brown it ; white if pre- ' Souffle. ites, to bake. icots, cr one CTir ounces of afcr ; a lai-gi; s of six eggs ; onfuls of tine zu of an egg. L-n or fourteen t of strawber- with the sugar -. ; stir it con- the fru.c will .sieve, ^iixit ibbcd smootli, nd a piece of r the fire until cs of six well- i ten whisked le'inould, and lur. flour ; a plt-ee it ; two table- pint of milk ; if eight ; two iful of noyeau Punch, Rice, and Plain Sonffics.-Friars Omelet. &c. 2$! ^ -^ r .1 . of (lour 1 two tablcsponnfuU of cream ; five ounces of Stir over the fire two spoonfuK of noir two i ^^^^^ ^ ^^ .^^^^ ^^^^^^^ .,„a apiece of butter until tlucktakngc. re tlo ir ^^ P ^^ ^^^^ ,.„,.„, with the /iocs not become coloured .then sir then pound it. mix it with the yolks irn Un ly ?n two spoonfuls of boiling cream sugar. ^Mtn p^^^ ^^^^^^ .^ ^^^^^^ ^^^^^^^ .^ . „,^^ S ilf a pint of boiling milk Beat . lo i^hr until smooth and thick, and tl e- £,r it into a basin ;st,rm the yolks of t^^ of six eggs, and heat it well tog.th.-r ; then add two tablespoonfuls of/vhipped cre^un vnd (our or tive ounces of «"*•. A'"';;;^j ^^^^ Punch Souffle. Time, half an hour, 1276. Yolks of ten. whites of eleven starts; some bread-crumbs; three ounces of loat ,u..r:Tdessertspoonful of ^f fTu? Lrdessem;:o;n(ui;"-of arrowroot, or rice « uer • three dessertspoonfuls of potato 1- mi . 1 four cessen 1 , ^ ,^_ ^ ^,„, „ hr - ounces of ratafias ; half a P>nt o cu. tnrd flavoured with rum and lemon peel. * Boa the yolks of ten eggs with tbree oun es of pounded sugar, three """f J "f/'l'^J'^^ hruiscd fine, three spoonfuls of flour, ana a flavouring of orange-flower water. V^cU Siue aSbin oval mould and a strip o mner; tie the paper round the top. and srrew breadcrumbs over the interior. Whisk the whites of eleven eggs o Ic stiffet froth, and stir .hem light y m to e other no.odients: pour the whole into 1 e n miU and bake it in a slow oven for h.df Tl our^ turn it out of the mould, and pour Jound It about half a pint of custard fla- voureil with rum and lemon peel. .;■>', If. nice Souffle Time, to bake. thrcc-quarters"of an 1077 A quarter of a pound of rice ; three ounces of loaf sugar; ll;>ec-q"arten of ^ pint of milk ; a quarter of a P'"' of ^'X; ?olk5 of six eggs ; whites of eight : one glass o? white wine T a piece of butter the size of ^'"solk a quarter of pound of the best;ice in Soiling water for about a quarter ho! , then boil it in a small stewpan rate oven, mu powucn,u .^.-s"- . and serve piled high on a folded napkin. A Plain Souffle. Time, half an hour to bake. I27Q. One oimce ^nd a h.nU of fie^h hut- one ounce and a half of pounded sugar; jssertspoonluls of arrowroot, or nee flour; six eggs: rathrr more than a pint of new milk; a little vanilla. "'Mix into a very smooth paMc four desert- spoonfuls of arrowroot, or nee ""'"■."■;_ Ssin then pour in the remainder of the mi k sweeten it with a little pounded sugar. !^ d mu it into a very clean stewpan wuh an o ncc and a half of fresh butter, ^tir it over a cTcar fire until it is the consistency of dick cream, then add the yolks of mx ^^el - bei en c-s. and then stir m the w 1 1 cs ,.S.rfstrtf enough to bear the -nuht o an c^" \ pour it into the soiiffledush, nni baken? in^a modorately-hcatcd oven^ \S 1^ done hold a salamand.-r over it for a k \v m 1 ute "and serve it with a napkin pmm-d ?mu d t u- mould, or place it inside anotl.ei oriental one. ^1-t a little, si ted sviga over the top. and serve as ciuickly as pes sible. VaSlla. or any flavouring may be added. Omelet aux Confitures. T^Rn Four c^s; two tablcspoonfuls of good ^eamT three des.oaspoonfuls ol flour; anv oreserve you i.^ay tancy. ■•--.Well beat foiir eggs; add them to two in Soiling water lor aoom aquaii^i ., K^^D'^spoomu.s «. ^-^- -,, ■ j, ^^.^,|i ,o. ho. then boil it in a small stewpan w'th dessertspoonfuls of flo^"^- J ',\;A' ^^ , f,y ihe milk cream, wine, sugar, and piece of 1 ^her. But it into an f>'"e''!;F'\' ;;;"';., 'j^ t^t^ let -it sin^^er^slowW mitil It IS j ^^.only oneside hke a F-a^ .^.-J;;^;t quite ^oft; then beat the yolks of six eggs tv\ them to the rice, and stir lightly n, the whites of eight beaten to a firm froth. 1 ut a paper roiV- i n souffle-dish, pour m the -ivM.r.. nnfl iiake it in a moderate oven. Souffle in Cases. Time, quaner of an hour to bake. X278. Peel of two small lemons ; six eggs; with anv preserve you may have, or fancv. turn it over or. the dish, and sift su^ar ovci it. Friar's Omelet. --0. TTirrht nf Hinc large apples ; two ounces of'fresh butter ; sugar to taste; uiead- ''Toii'dght or nine large apples to a pulp stir in tw5 ounces of butter, and add pounded ;:i| v-% 1?" 'm (' Ci a I ■ ! I 2S2 Cream, Souffle, Giacc, Sivcct Omelets, &c. sujTar to \.:\^Xf.. When cold, add an rpij wri' hrnton up. Tlirn butter the bottom of a det'p biikiiitj-disli, and the siilca also. Thicklv strew etunibs of bread, so as to stiek ail over the bottom and sides. Tut in the mixture, and strew bread-crumbs plenti- fully over the to]). Put it into a moderate oven, and when biikcd turn it out, and put powdered sugar over it. Cream Omelet. 1282. Ten eggs; three tablespoonfuls of rice flour; a piece of butter the size of an egg; four ounces of loaf sug.ir ; peel of half a lemon; one pint of cream; one ounce of bitter and sweet almonds mixed. Boil a pint of cream with three large .spoonfuls of rice flour, mixed smooth in a little of the cream, four ounces of powdered sugar, and a piece of butter the size of an egg. When thick, set it to cool, and then stir in the yolks of six eggs, the grated lemon peel, and the almonds blanched and pound.d in a ujoriar. ytir all well together, and lightly add the whites of the six cgg.s beaten to a stiff froth. Line a mould with buttered pajier on both sides, pour in the mixture, and bake it in a moderate oven. When done, lit it settle for a minute, turn it very carefully out, and strew sugar over the top. Omelet Souffle. 1283. Six eggs ; four dessertspoonfuls of sugar; peel of one large lemon ; quarter of a pound of fresh butter. Bent six eggs, the whites and yolks sepa- rately ; put to the yolks four dessertspoonfuls of white sugar powdered, and the peel of a large lemon chopped very fine; mix them thoroughly. Whisk the whites to a high froth, and add them to the yolks. Put a quarter of a pound of butter into a pan over a brisk fire, and as soon as it is completely melted, pour in the mixture ; stir it that the butter may be well incorporated with the eggs. When it is so, put it in a buttered dish, and set it over hot embers or ashes ; sirew powdered sugar over the top, and colour it with a salamander. This may be done in the oven. Serve quickly, or the omelet will fall and its appearance be spoiled. Omelet Souffle with Vanilla. Time, quarter of an hour. T284. Yolks of seven eggs ; whites of eigiit ; quaiterof a pound of sugar; two dessertspoonfuls of Pour ; a flavouring of vanilla. " Peat the )olks ol .sevr.-n cgg.s with two spoonfuls 01 jlour, rubbed :;mo( - in a spoonful of milk, add a quarter of a pound of powdered sugar, and a flavouring of vanilla. Well beat .nil these together, .md stir lightly in the whites of eight cgir, whisked to a stiff froth. Tut the souffle m the centre of a dish, and bake it in a mode rate oven for a quari r of an hour. Wli(-a done, sift sugar over it, and serve as quickly SV3 possible. Omelet Sonfflo in a Monld. Time, half an hour. 1285. Six eggs ; three spoonfuls of pow- dcrcd sugar; one dessertspoonful of rice flour ; and a teaspoonful of orange-flower water. Break six fresh q^^% separate the whites from the yolks, add to the latter three spoon- fuls of powdered sugar, a spoonful of rice flour, and a little orange-flower water ; stir these well together. Whip the whites of the eggs to a stiff froth, and stir them to the yolks. Pour the mixture into a buttered mould, rather more than half full ; bake it in a moderate oven for half an hour. Wlu n done, turn it on a dish, and serve quickly. This omelet must be clear, and shake like a jelly. Omelet Glace. 1286. Six eggs ; a little salt ; five or six macaroons ; the peel of half a lemon. Break and separate the yolks from the whites of six fresh eggs, add a pinch of salt, the peel of half a lemon minced fine, and five or six pounded macaroons ; mix all well together. Then whip the whites to a stiff froth, beat them well into the yolks, .and then pour the mixture into a pan of hot but- ter, stir them round, and raise the edges to separate it from the pan ; turn them over, and then turn the omelet on a dish, sprinkle sugar over it. and lightly brown with a sala- mander. Serve quickly. Omelet with Sweetmeats. 1287. Nine eggs ; five tablespoonfuls of white 4igar; a teaspoonful of lemon extract or peach water ; a teacup of butter ; and preserved apricot, strawberry, or any other jam. Beat nine eggs, the yolks and whites sepa- rately ; put five spoonfuls of white su.r >i- to the yolks ; add the flavouring of len. n or peach-water. Whisk the whites to a stiff froth, and stir them lightly to the volks. Put a cupful of butter into an omelet-pan, let it become hot, put in the omelet, draw it from the edges of the pan to the middle, and stir it so thf.t it may be evenly done, and shake it occasionally. When done, spread Omelet Sou£h\— Apple, Apricot Brulce, Cream, &c. 253 artcr of a pound ii flavouring of 'sc together, and 5 of eight ofjfT, 'ut the soullli" 111 ake it in a moi!r. an liour. Whri, I serve as quickly \ Monld. hour. poonfnls of pow- spoonful of rico of orange-flower >arate the white? atter throe spoon- spoonful of ri((! lower water ; stir I the whites of the stir them to the into a buttered lalf full ; bake it an hour. Whrn d serve quickly. and shake like a le. salt ; five or six If a lemon. ! yolks from tlie d a pinch of salt, minced fine, and ons ; mix all wtH whites to a stiff ) the yolks, and a pan of hot but- lise the edges to turn them over, 1 a dish, sprinkle own with a sala- 3tmeat9. ablespoonfuls of Df lemon extract of butter ; and ry, or any other and whites scpa- f white su.r u- to ng of len. n or whites to a stiff V to the volks. an omelet-pan, omelet, draw it to the middle, :venlydone, and en dune, spread either of the above-named preserves over it. K„i it in the form of a mufl", strew pow- 1 acred sugar over it, and serve. Sweet Omelet. I'.SS. Six eggs; three tablcsnoonfuls of | noumlcd sugar ; one tablespoonful of flour ; peel of one lemon ; a quarter of a pmt ot cream ; some swcetmc.-it. p irt the yolks of six eggs from the whites, stir in the pounded sugar to the yolks, a spoonful of flour, and a quarter of a pint of cream Mix all well together, then whisk tl,c whites to a stiff froth, and mix them pently with the other ingredients just as you arc about to fry it. Put in half nt a time, cover minced sweetmeats on it, fry tiie other, anil turn over it, and glaze with a salamander. Omelet Souffle. 1289. Six eggs ; four dessertspoonfuls of powdered su};ar ; peel of one lemon ; a quarter of a pound of butter. IkMt the whites and yolks of six eggs separately, put to the yolks six dcsscrtspoon- fuU of powdered sugar and the peel of a lemon cut very thin and chopped as fine as possible. Mix them thoroui-hly. whip the whites to a stiff froth, and add them to the yolks. Then put a quarter of a pound of butter into an omelet-pan over a quick tire, and as soon as it is rnelted pour in the mix- ture, stir it that the butter may be well mixed with the eggs ; then put it into a but- tered dish, and set it over lint allies, strew powdered sugar over tlu^ top, and colour W with a s.alamandcr, or put it into the oven. This must be served as soon as possible, as it soon falls, and the appearance would be spoiled. CEEAMS. Apple Cream. Time, half an hour to three-quarters of an hour. 1200. One pound of apple pulp ; half a pint of cream ; peel of half a lemon ; two spoonfuls of brandy ; half an ounce of pow- dered sugar, or to taste. . Puln boiled apples till you have a pound wei'dit of them. Add to them half a pint -.f Sream, the lemon peel grated, and two vnoonfiils of brandy. Whisk the whole till it is a fine white cream, and leave a white lioth at the top. Sweeten it to taste before whiskiii" it. '1 he quantity of sugar required must depend on the acidity or sweetness of the apple pulp. Apricot Cream. ... twenty five to thirty minutes. J .01 A aozen ripe apricots ; one pint of milk; itrilf a pint of cream; yolks of nine eggs ; eight ounces of isinglass ; tight ounces of loaf sugar. Make a thin syrup with part of the sugar boiled in a small cupful of water, and in the syrup boil the apricots to a pulp, having first removed the stones. Press them through a sieve, and set them in a cool place. Loi a pint of milk and half a pint of cream, and when cool, stir in the yolks of nine eggs wel beaten with the remainder of the sugar. 1 ut il into a jug witii ;i i:p , =•->. i!-^ J,"^ '•' -•^'--i- saucepan of boiling water, anrl stir it ont way until the cream thickens, without allovy- in-nd it ! to be turned out of. Cozier it uvuk with the lid place the mould in the centre of another tub of ice and salt, laying the ice over the top of the mould, and let it stand four or five hours. When ready to serve, dip the mould into warm water, or hold a cluth round it for a niimite which has been dipped into boiling water, and it will come out easily. Cremo Bralee. I "93. Ten ounces of loaf sugar ; peel of two" lemons; one pint of cream ; yolks of ' ei"lit eggs ; a httle salt ; half ii pmt ol wliip- 1 jxhI cream ; one ounce and a half of clarified isinglass. i Put two ounc< n of pounded sugar into a ; stewpan with the grated peel of two lemons; 1 T ^' IR^ i w 254 Gyoiind Rice, Stone, Velvet, Chocolate, CoJJ'ec, Cream, &c. ? ,:. Stir these with a wooden spoon over a slow | fire until the sugar bi-ginj toassume aratlier light brown colour, then pour in a pint of cream, and add to this eiglU ounces of sugar, the yolks of eight eggs, and a little salt. iSlir the whole over a stove fere Jintil the eggs are set, then strain the cream through a hair sieve into a large basin, and mix with it half a pint of whipped cream and one ounce and a iialf of clarilied isinglass. I'our the cream into a mould embedded in rough ice. Ground Bico Cream- Time, three minutes. 1294. Four tablespoonfuls of ground rice; yolks of four eggs ; whites of two ; onti pint of new milk ; two ounces of loaf sugar. Mix four tablespoonfuls of ground rice very smooth witii a spoonful or two of milk, add the yolks of four well bca*en eggs, and the whites of two; sweeten it to taste, or add about two oiuices of pounded sugar, boil a pint of milk, pour it over tlie rice and eggs, boil it three minutes, and put it into a mould. Wlien turned out, serve it with cither custard, preserves, or whipped cream over it. Stone Cream. Time, to boil, one minute ; to stand, one night. 1195. One pot of preserved apricots or plums ; half an ounce of isinglass ; one pint of cream ; one lemon ; two leaspoonfuls of crushed white .sugar (more or less, to taste). Take a ; -. dish and line it at the bottom about an incii tliick witii preserved apricots or plums, dissolve half an oi.:ice of isinglass in a little water, strain it, add to it a pint of thick cream, the peel of tlie li;mon grated, enough sugar to make it pleasant to your taste. Let it l)oil one minute ; then put it into a jug that has a spout. When it is nearly cold, but not quite set, squeeze into it the juice of the lemon (or rather, squeeze the lemon in a cup and add it to the cream, lost a pip should fall into the jug). Pour it into the dish (from a jug with a spout) over tiie sweetmeat, and let it stand all night. Place on the top a few rat.ifias. Any very nice jam may be substituted for the apricot, but the latter is best of all. Wine sours are perhaps the best substitutes lor apricots. Velvet Cream- Time, until the isinglass is dissolved. 1296. One ounce of isinglass; abriakfn'-it- nup of white wine ; juice of one large lemon; the peel rubbed with sugar ; one pint cf cream. Put the ounce 01 isinglass into a stcwpan with a larjre cupful of white wine, the juice of a large lemon, and sufficient su';ar to sweeten it rubbed on Ihi* pool to extract iIk? colour and flavour. Stir it over the lii' until the isinglass is dissolved, and t!i.'u strain it to get cold. Then mix with it ihtj cream, and pour it into a mould. Chocolate Cream- Time, twenty minutes. 1297. One bar of chocolate ; one pint and a half of cream ; yolks of five eggs ; one tablespoonful and a half of good moi,t sugar. Bre.\k a bar of chocolate into small pieces, ■and pour over th- m a pint and a hall of cream, lot it remain uhiI ii is dissolved, ninl then boil it slowly for ten minutes. Well beat the yolks of live eggs with a siioonlul and a halt of good nioi^t sugar, tnix it with the cream, aiid pour it into cups. St.pul them in a stcwpan of boiling water, ulndj must only cover halfway to the edge of tlie cup, and let them remain simmering tweii'.y .minutes with tlie cover of the siewpaii kept on. When done, place them in a very cold place. Milk may be usi^d .nstead of cream if a less expensive cicam is required. Iced Chocolate CreaiH. 1298. Half a pint of atrong niade choco- late ; one pinf ot milk ; yolks of eight eggs; half a pint of thick Cicini ; half a pound oi loaf sugar. Make a pint of milk very hot, swcotcred with half a pound of loaf sugar; then stir carefully into it the yolks of eight well- beaten eggs and half ;< pint of strong maih; chocolate. Put it into a jug. stand it in boiling wafer over a clear fire, and stir it one 'vay until t'le eggs are set in tlu; milk, but do not let if boil, then strain it through a fine silk or iiair sieve, and stir into it about half .pint of tlmk cream. Freeze and mould it as other iced creams. Coffee Crc.-'in. 1299. One l>ir^'^ cupful of made coflec ; four ounces of sugar; thiee-(|. ..iters of a pint of milk ; yolks of eight eggs ; two ounces of gelatine. Put fhne-qiiaiters of a pint of boiled milk into a stewpau with a /i//;j,'f cuplul oi made coffee, and add ihc volks of eight W"U- beaten eggs and fc nmccs of pounded loaf sugar. Stir W\. ;ole briskly over a clear fi'cunulit begins to thicken, fake it off the fire, stir it for i minute or two longer, and strain it thrcugli a sieve on tlu: two ounces of gcl.itine. Mix it thorouglily to- gether, and when the j,elatine is dib3ol\i;d, aw, &c. wine, tlie juice I'iont sn'.;ar to I to cxtr.ict 111!? over tlie till! ved, ami lli.-u nix with it tim lukl. atcs. i; one pint and "ive cg:g;s ; one »f good nioi-,t to small piece', and a liall of , dissolvc-d, niKi ninutos. We'll i'ith a ?!)oonliil ;ar, mix it wiili ) cups. St. 111(1 i; water, wlm.li tlic ocljje of llie uncriiit; tweii'.y 'i stownaii l40lvr;d, Ten, Maraschino, Ratafia, Raspbrny Creams, &r. 255 four tlippi the cream into a mould, prcvioi (I into cold water, and set tlie mould on rough iee to set. Tea Cream, noo A quarter of an ounce of Ilyson ti- half a pint of milk; half a pint of trca'm ; two spoonfuls of icnnct ; sugar to " Uoil a quarter of an ounce of fine Hyson tea with half a pint of milk: strain oft the leaves, and put to the nulU half a pint of cic-am and two spoonfuls of rennet, t^et it over a :.tove in the disli it is to be served in. ;, lid cover it with a tin plate. When it is thick it will be sufficteutly done. Ciainish vuth sweetmeats. Maraschino Cream, Time, about ten minutes, i-oi. One pint of fme red stiawbenics ; ft (uuutcr of an ounce of isinglass ; four tabiespoonfuls of maraschino ; and some go. id straw bet IV cieam. ^ Dissolve a ciiiarter of an ounce of isin!;:ass in a veiy little boiling water ; pick the stems from a pint of liesh red stiawbeiiies. dip e.ich into the dissolved isinglass and then infoihe maiaschino. Line the inside of a mould with the strawberries as tiii.kly as tliey can be i)lacod ; fill the interior with jtiawbeiiy cream or any other yuu may pre- fer. Place the mould in ice, or in a vc/j ccld place until the ue.Mt day. ly fen ounces of loaf sugar pounded, three- quarters of an ounce of bitter almonds, blanchetl and pounded to a paste, and about two ounces of gelatine oi isinghiss. I'.oil the whole over a moderate ."ire tor ciRht or nine minutes, until the gelatine or isinglass is ihoKiUghly di^solveil. 'ihen strain it through a fme sieve into a jug with a lip to it; stir in the yolks of seven well-beaten eggs, iini' pour the mixiiire from one jug to another until barely cold; then add the strained juiee of three small lemons, stir it quickly together, and pour it into an oiled mould. Eatafla Cream. Time, fifteen minutes. I30.{. Six bay-leatcs ; one quart of new ittle e:.senee of ratafia ; yolks of ; lour spoonfuls of cream ; sugar milk ; a four eg!; to ta'-t-'. I'ut a quart of new milk into a stewpan with six b.iv-lea\es and a htile latal'a. W hen I It has boileil uj). take out the leaves, beat i up tlie yolks of four eggs with four spoon- I hils of cream, and add sn.ear to your taste. ! Stir it into the lataha cieain to thicken it, ' and set it over the fire to set hot, without j allowing it to /v/7. Keei. '.tirring it all the ! time one ii'^iy, or it may cuidle. and then 1 |)our it into a gUus dish. 'I'o serve when . cold. I Iced Eatafla Cre.im. i'im'?, about a qu.utcr of an hour, or until I it thickens. Half a jjound of ratafias; seven Icmou Cream. I large lemons ; let it stand four or live houi.s. two ounces of pres-.rved ginger ; tlu; same of candied orange and cherries; one ounce of candi'il lemon ; half a pint of cream. I'ut into a stewpan the yolks of seven eggs, the glass of wine, the rind of the suf;ar ;;-K;;-n;;-ur;a ^.i^u'umn com. a„a mv;zJu. tL'S'i '!,.:; a':::;;;i Spl then fake them out. and put to the water tlie juice of four lemons and six ounces of fine loaf sugar. Beat the whites of six eggs way. adding the yolks of tliico eggs. Lcmoa Cream without Crcau. Time, five or six r.iinutcs. ic;o3. r.vo ounces of gelatine or isinglass; threetiuarfcrs of an oimce of bitter almonds, three lemons; one quart of new milk ; yolks of seven eggs ; ten ounces of loaf sugar. Put a (piart of new milk into a stewpan v>ah the peel of ihvcc small Icmouscut thin, wellwhisked", and the pic^-rves cut ui) into veiv small pieces, and well mixed inuith the' other ingredients. I)ip the mould into water, put in the mixture, and set it in ice. .ftaspberiy Cream in a Mould. '1 imc, about ten minuics. 1306. One ounce of isingl.ass ; a pint and a half of cream ; a sufficient qnaatily of raspb.iiy jelly to sweeten and coluur it. I! t >^i ^1 ' ,u 'M H f- 1i 4 m 556 Rasphmy, Onvigc, Ginger, Bohnman, and Ttalian Creams. ' Boil an ounce of isinglass in a small quan- tity of water until quite dissolved. Talte a pint and a half of cream, boil half of it. then strain the isinglass to it. Tut a sufli- cient quantity of raspberry jelly to sweeten and colour the cold cream, wliisk it well until thejeliy is dissolved, tiienadd tlie wnnn cream to it, and strain it into a well-oiled mould. Easpberry Cream without Cream. Time, one hour. ,-07.— A quarter of a pound of '.aspbcny jam or jelly ; a quarter of a pound of sugar beaten fine ; wliites of four eggs. Pound and fiift the sugar, iiii.x it with the jam or jelly, and the whites of (our eggs. All to be beaten together for one hour, and then put in lumps in a glass dwh. Orange Cream. Time, ten or twelve minutes. 130S, One ounce of isinglass ; quarter of a pound of loaf sugar ; one lemon ; seven oranges ; half a pint of cream . Squeeze and strain the juice from the oranges and the lemon, put it into a sauce- pan with the isinglass and sufticient water to make a pint and a half witli the orange and lemon juice included. Rub some sugar over the orange and lemon peel, add it to the other ingredients, and boil all together for about ten or twelve minutes. Then strain it through a muslin bag. let it stand until cold, and beat it up with the cream. Dip the mould in cold water, or oil it, pour ui the cream, and y.ui it m a very cold place to set, or in ice if you have it. Seville Orange Creams. Time, ten or twelve minutes. 1^09. One pint of cream ; one spoonful of brandy ; a quarter of a pound of loaf sugar ; one Seville orange ; yolks of four eggs. V,o\\ the peel of a Seville orange >n several waters to take off the bitter taste, and then pound it in a mortar. Add a ciuarter of a pound of sifted loaf sugar to the yolks of four eggs, beat it smooth, and then add a spoonful of brandy, the juice ol tlie orange strained, and the pounded peel. Beat all together for ten or twelve minutes, then pour gradually in a pint of boiling cream, and stir it briskly together until cold, pour it into a basin with a spout and stand it in boiling water till cold, then pour it into glass custard cups. Preserved Ginger Cream. Time, about ten or tweKe minutes. 1310. One pint and a half of good cream ; five ounces of preserved ginger ; three tabic spoonfuls of the syrup ; yolks of six eggs ; one ounce of isinglass or gelatine ; two ounces of loaf sugar. Add the yolks of six well-beaten eggs to a pint and a half of cream, three tablespoon- fuls of ginger syrup, and the five ounces of preserved ginger minced very fine. Add about two ounces of pounded sugar, and stir the whole when thoroughly mixed over a slow fire for ten or twelve minutes. When sufficiently thick stir in the isinglass pievi- ously dissolved and strained, whisk it for about twenty minutes, or until lukewarm, and pour it into a glass dish. When sot, lay over tlie top slices of preser\'ed ginger or crystallized fruit. Bohemian Cream. 1311. One ounce and a half of isinglass ; one pint of cieam ; half a pint of water; six ounces of sugar ; one lemon ; one pint of strawberries. Rub through a sieve a pint of fresh straw- berries ; I'.dd the six ounces of sugar pounded, and (he juice of the lemon. Dis- solve the isinglass in half a pint of water. Mix thesf: ingredients well together, and set the bowl upon ice, stirring it until it begins to set. V^iiiik a pint of cream to a light froth, and 'Uir it into the strawberries. Fill the mould, and place it upon ice until served. Brandy Cream. Time, about a quarter of an hour in all. 1312. Twenty sweet and twenty bitter almonds ; yolks of five eggs ; two wine- glasses of brandy ; one quart of cream ; three ounces of loaf sugar ; a few spoonfuls of milk. Boil twenty sweet and twenty bitter almonds blanched and jiounded in a few spoonfuls of milk. When cold, stir in the volks of five eggs well beaten with a spoon- ful of cream. Add three ounces of loaf sugar pounded and sifted, and two glasses of the best brandy. When thoroughly mixed, pour in a quart of cream, set it over the fire, but do not let it boil ; stir one way till it thickens, and ijour it into custard cups with a ratafia on tlie top of each. Italian Cream. Time, half an hour. 1 313. One pint of thick cream ; juice of two lemons ; half a glass of white wine ; a ^•mm.^ Spanish, Burnt, Imperial, Rhaiis/t, and other Creams. 257 quarter of an ounco of isinglass ; a quarter i of a pound of loaf sugar; a teacupful of, new milk. j Mix the wine, lemon juice, and sugar well , together. Add the cream by degre>-s, \ stirring it all the time, and then whisk it for ' a quarter of an hour. Dissolve the isinglass in a cupful of hot new milk ; stir it luke- warm into the other ingredients, and whisk it all together for another quarter of an hour, and then put it into the moulu. Spanish Cream. Time, until very tiiick. 1314. Three tablespoonfuls of sifted ground rice ; yolks of three eggs ; three spoonfuls of water ; two of orange-flower water ; one pint of cream ; two spoonfuls of pounded sugar. Sift three taMcspoonfuls of ground rice ; add it to two of i^oundcd sugar, and mix it smooth with the water and orange-flower i water. Then s'lr gradually in a pint ofj cream, and stir the whole over a clear fire ; till it is of a proper thiv-kness, then pour it \ into a glass dish. | Spanish Cream — To Ornament Preserves, ! 1315. One ounce of isinglass ; half a pint ; of rosewater ; yolks of four eggs ; three- I quarters of a pint of cr'am ; sugar to taste, i Dissolve an ounce of isinglass in half a pint of rosewater. Beat the yolks of four eggs with three-quarters of a pint nf cream. Add sugar to taste. Boil it up, pour it into j a :,iiallow dish, and when cold turn it out, I and cut it into any .^Iiape you please, and ' lay it in rings round different coloured sweet- meats. Burnt Cream. Time, to boil, ten minutes. 1316. One pint of cream ; peel of half a lemon ; a stick of cinnamon ; one ounce and a half of sugar ; yolks of four eggs. Boil a pint of cream with the pcol of the ItMiion ".nd the stick of cinnamon. Take it off the fire, and pour it very slowly on the well-beaten yolks of the four eggs, stirring till half cold. Add the sugar pounded and sifted. Take out the spice and lemon peel, pour it into a dish, and when cold strew over it some pounded sugar, and brown it with a salamander. of white wine ; a Imperial Cream. Time, five minutes to boil the cream. 1317. One quart of cream ; lemon ; juice of three, and oui.ces of loaf sugar. Roil a quart of crenm with the thin pec! of one li-Mion to rMr.ict tin- il ivour, .nnd then stir the cre.im until iieuly cold, .iddinf eight ounces of powdered loaf sut'ar. ."strain the juice of thn*' lemon', into a glass dish, and nour the en am over if from .a jug with a spout, holding ii as high .as possible, .and moving it about to mix it with tiie juice of the lemons. Rhenish Cream. Time, about a qu.art(T of an hour. 1318. One ounce of i-inglass; one pint of water ; three lemon? ; four oimees ol loaf sugar ; yolks of four eggs ; half a pmt of white wine. Dissolve an ounce of isinglass in a pint of boiling water, .and let it stand till cold ; then add the yolks of foui well-beaten eggs, the peel of three lemons grated, the juice strained, and four ouii'-es of powiicred su- gar, with half a pint of white wine. Stir these ingred cnts together, and boil them slowly until ine mixture thickens; then pour it into a mould. Pistachio Cream. 1310. Il.alf a pound of pistachio-nuts; one spoonful of br.indy ; yolks of two eggs ; one pmt and a half of cream ; sugar to taste. Blanch half a pint of pistachio-nuts and pound them to a paste with a spoonful of brandy. Add the paste to a pint and a half of good cream ; sweeten it to your taste, and stir it over the fire, until it becomes thick. Pou'r it into a glass dish, and when cold stick long shreds ot pistachio-nuts over the top. Noyeau Cream. Time, ne.irly half an hour. r320. Two ounces of isinglass ; one quart of cream ; peel of one, juice of three lemons; a quarter of a pound of loaf sugar ; one or two glasses of noyeau. Dissolve two ounces of isinglass in a small cupful of boiling water witli the peel of .a lemon cut very thin. When the isinglass is dissolved, and the essence extracted from the peel, strain it into a quart of good cream, stirring it constantly to prevent its curdling ; sweeten it with a quarter of a pound of silted !o.af sugar, and add a glass or two of no- yeau. Wliisk the whole thoroughly together ior a few minutes; then pour it into an oiled mould, and set it in ice or a very cold place until well set. Garnish with flowers or fiuit. Chester Cream. 1321. One pint of rich cream ; peel of onft jiecl of one lemon ; a teaspoonful of the juice ; one glass about eight of raisin wine ; sugar to taste ; thren put it on a glass dish piled very high, and a bolder of macaroons round the edge. Cream a la Vanilla. Time, ten or twelve minutes, to stir the cream, .1322. One ounce of isinglass ; one pint of new milk ; a quarter of a pint of cream ; one pod of vanilla: five or six ounces of loaf .sugar ; yolks of eight eggs. Add a pod of vanilla and five or six ounces of poui'.dod loaf sugar to half a pint of new milk, and a quarter of a pint of cream, and .set it over a moderate fire until it is very hot, and sufficiently flavoured with the va- nilla. Well beat the yolks of eight eggs, and stir them gr.adually into the milk and cream; pour the whole into a jug, and stand it in a deep stewpan of boiling water, stirring it with a .'^ilver or wooden spoon until it is thick. Then add it to an ounce of isinglass previously dissolved and boiled in the half pint of milk. Mix all well togetlier, and pour it into an oiled mould. Set it on ice, or a very cold place, to set, and then turn it out very carefully on a dish; garnish with flowers, or crystallized fruit. Or make some little ! vases of Nougat Paste, (moulds may be ! bought of the shape) and fill them with this cream. Serve them prettily decorated. j Vanilla, or lemon, Ice Cream. \ Time, until boiling hot. 1 1323. Two drachms of Vanilla or lemon 1 peel; one quart of milk; half a pound of| loaf sugar ; one pint of cream; yolks of three egus. Beat the yolks of three eggs, and add them to a quart of milk: then stir in two drachms of vanilla or lemon peel, half a pound of sifted loaf sugar, and a pint of good cream; set it over a gentle fire, .and stir it constantly with a silver spoon until it is boiLiii; hot, then take out the lemon t^gcX, or vunilla, ;ind when cold freeze it. Pineapple Ice Cream. Time, about ten minutes. 1324. One quart of milk ; si-i ounces of sug.ir ; five eggs; pineapple juice. Set a quart of milk over the fire to boil, stir it occasionally ; well beat five eggs, and 5tir them gradually into the boiling milk, adding six ounces of pounded sugar, stir it for five or six minutes, and then set it to cool. Bniise a pineapple, strain the juice, add it to the cream when cool, and freeze it. Spring Cream- Time, about twenty minutes, 1325. Two dozen sticks of rhubarb ; peel of one lemon ; two cloves ; a piece of cinna- mon ; and as much moist sugar as will sweeten it ; two ounces of isinglass. Clean the rhubarb, cut it into pieces, and put it into a stewpan with the peel of a le- mon grated, two cloves, apieceofcinn.amon, and as much good moist sugar as will sweeten it. Set it over the fire, and reduce it to a marmalade, p.assit through a hair sieve, and add to it a pint of good thick cream. Serve it in a deep dish. If wanted in a shape, dissolve the isinglass in a little hot water, and strain it when nearly cold to the cream, pour it into a mould, and when perfectly set turn it out on a dish. Barley Cream. Time, about fifteen minutes to boil the barley. 1326. A quarter of a pint of pearl barley ; a pint and a half of milk and water ; one quart of cream ; six eggs ; one tablespoonful of flour ; two teaspoonfuls of orange flower water ; sugar to t.aste. Boil a quarter of a pint of pearl barley in milk and water till tender ; strain off the liquor, and put the barley into a quart of cream. Let it boil slightly; then beat up the whites of five eggs, and the yolk of one with a tablespoonful of flour, and two tea- spoonfuls of orange-flower water. Remove the cream from the fire, mix the eggs in by degrees, and set the whole over the fire to thicken. Sweetsi: to taste, and pour it into cups for use. German Cream. 1327. One pint of cre.-'.m ; six ounces of loaf sugar ; peel of h.alf a lemon, a id the juice of two ; one wineglass of brandy. Boil a pint of cream with six ounces of loaf sugar, .and tlie peel of half a lemon cut thin. As soon as it boils, take it off the fire, and let it stand till nearly cold ; tlien add the juice of two lemons, .ind a wineglass of br.andy. Pour the whole from one jug to an- other quickly for a qu.aiter of an hour, and it will be ready to servo. This cream should be made at least twelve bouns before it is served. Almond Cream. 1328. Five ounces of sweet alrnonds ; six bitter almonds ; one quart of cream ; lluee ounces of leaf sugar ; juice of two large lemons. 1 spongecake, a la Comtesse, Sicilian, Stmu Creams, &c. 259 Blanch and pound five ounces of sweet, and six bitter almonds, and stir tlv; pustc into a quart of cream, sweetened with three ounces of loaf sugar, mixed with tlic strained juice of two large lemons. Whisk the whole to a stiff froth, and lay it on a sieve to drain as the froth rises; fill glasses with the drained liquor, and pile the troth on tiie U)p. Spongecake Cream. 1329. Nine small spongccakas ; a fjla<;s of brandy ; a quarter of a pint of sherry ; rasp- berry jam ; a little boiled custard. Cut some sinall spongecakes in two, and place them at the bottom and sides of a glass dish ; pour half the quantity of the wine and brandy over them, and over the wine and brandy put some raspberry jelly, or rasp- berry jam made warm and stramcd tlirough a sieve. Cover the jelly with another layer of sliced cakes, and pour the rcmaineler of tiie wine and brandy on them. Have ready rather more than half a pint of cold boiled custard, and when ready to serve, pour it over the top, and arrange a few rings of candied fruit, or a few raiafias on the top. Creme & la Comtesse. Time, six or seven minutes. 1330. Twenty chestnuts ; half a pint of cream ; half a pint of milk ; one ounce of isinglass ; nine bitter almonds ; a quarter of a pound of loaf sugar; peel of half a large lemon ; a glass of cura9oa or maraschino. Biancli about twenty chestnuts, throw them info cold water as the peel is removed, pound them in a mortar, and press them through a hair sieve into half a pint of good cream. Dissolve an ounce of isinglass in half a pint of milk, stir into it eight or nine bitter almonds blanched and bruised, the peel of a lemon, and a quarter of a pound of sifted loaf sugar. Set it over a gentle fire, to simmer for six or seven miimtes, and when the milk is sufficiently tlavoured, strain and press it through a piece of mublin, and arid the g!a<>s of niarascliino or cura9oa. Then stir it gradually to the chestnuts and cream, beat the whole well together, and pour it into a mould rubbed over with oil. Sicilian Cream. 1331. One pint of cream ; one glass of noyeau, or maraschino ; two ounces of isin- glass ; Hive ounces ol sugar. Whip a pint of rich cream until it becomes a froth, add to it a glass of noyeau or maras- chuio, five ounces o( sugar rolled and aifted, with two ounces of clarified isingkias. Mix iUl lightly and thoroughly together, and till a mould, put it in a cool place until quite firm, or on ice. and. when served, ornament It with dried cherries, &c. Snow Cream. 1332. One quart of cream ; whifr'; of , Ihiee eggs ; two glasses of raisin wine ; two ounces of sugar ; the jieel of half a lemon. Well beat the whites of three eggs, ami put to tluMn a quart of cream ; s,ti"r thein well toqeiher. and add tlu- glass of r.usin wiDO. bug.ir, and lemon |>eel. Whip all logether to a froth, remove the peel, and serve it in a glass dish. Housewife's Cream. 1333. Ildf a pint of cream ; quarter of a pint ot sherry; three ounces of sugar ; peel and juice of one lemon. Cut the peel of lemon into small pieces ; mix the cream, wine, powdered while f.iUMr, peel and juice of lemon together, whiskiixr It until quite thick. Put into gl.isses anil keep cool. This cream is better made the day bclorc it is required. Fruit Ice Creams. Tiine, thirty-five minutes to freeze. 1334. To every pint of juice allow one pini of cream ; a (iiiarter of a pound of lump sugar ; and two ounces and a half of isinglass. Strip the fruit from some ripe currants, raspberries, or any other fruit ; put them into a bowl, strew over them half the sugar sifted, bruise them with a spoon, and'let them stand for two hours to d\aw out the juice, then press it through a sieve with a wooden spoon, and .add the remainder of the sugar. Dissolve half .^n ounce of isin- glass for every pint of juice, and whisk it with the cream for eight or ten minutes, then strr it into the juice, and whisk all well together. Put it into the free iivr pot, and stir it together often that thi k\< Ac may be tho- roughly frozen, then fill .,iould, put on the lid, plunge it into the ice pot. cover it over with a wet cloth and ice, and let it remain until served ; then turn it out on a dish. The isinglass will not be reqiurcd if served in glasses or ice plates. Holwell Cream. X33S- f^"c pint of thick cream ; one lemon ; sugar lo taste ; one teaspoonlut of ground rice ; one spongecake. Sweeten to taste a pint of thick cream, add to it the peel of u lemon pared tliin, and let it boil slowly. Mix a tea-ipoonful of ground licc with a little cream, until it ia 17— a 1 if I; ir 1i ■ -I m i; 260 Crcams--'Jcllics and Sweet Dishes. » quite smooth, add the juice of the lemon to ] it. mix it with the boiled cream, and let it boil again for a (ew minutes. Cut a spon.qe- cakc in slices, lay them in a glass dish, and pour the cream over them. Apple Cheese and Cream. n^e. An equal weight of apples nml sugar; one pint of cream, or new milk; S of two'eggs : pool and ju,ce of on«; lemon ; a little cinnamon ; and a bpoonlul of orange-flower wafer. Boil the sugar in water, and aaf sugar with it. InglaBB. linglass; half a pint inglass small, pour iling water, and set o dissolve. Whea entirely dissolved, take off the scum, or strain it through a coarse cloth. Strawberry Acid for Jelly. Time, to stand, twenty-four hours. 1342. Twelve pounds of strawberries ; • three quarts of spring water; five ounces ot tartaric sicid ; one pound and a half of loaf supar to each pint of strawberry juice. I I'ut twelve pounds of ripe strawberries ' into a pan, and pour over them three quarts I of spring water previously acidulated with j five ounces of tartaric acid. Let tlieni remain twenty-four hours, and then strain them without bruising the fruit. To each !)int of strained liquor .idd a pound and a lalf of powdered loaf sugar; stir it frequently until it is dissolved, and then bottle it for use. This quantity tills twelve bottles, and the process must be cold. To make one quart of jelly, take one boltleof the syrup, half an ounce of isinglas'^, or half an ounce of gelatine dissolved in half a pint of water ; .strain it of!" and add it to the syru|i. Mix all well together, anil pour it into a jelly mould. The Foundation of all Jolly. T343. One shilling packet of Nelson's gelatine ; half a pint of cold water ; one pint of hot water; the rind ot tive lemons ; one small stick of cinnamon ; six cloves ; juice of six lemons; half a pint of sherry; a quarter of a pound of loaf sugar; whites of five eggs. Take a packet of gelatine, dissolve it in half a pint of cold water, and then add a pint of hot wafer, the rind of five lemons without the pith, a small stick of cinnamon, the cloves, the juice of the lemons, the sherry, and the loaf sugar. When done, clarify it with the shdls and whites of five eggs. If you wish, to makn any other kind of jelly omit the sherry, and add for instance orange juice for oiange jelly, or the juice of strawberries, cherries, pineapple, or any other fruit. The jelly takes its name from its flavouring. No jelly of several colours should be set warm, as the different colours run and weaken it extremely. Calf's Feet Stock for Jellies. 1344. Three calf's feet ; four quarts of water ; half an ounce of isinglass ; w lutes and shells of six eggs. Take three calf's feet thoroughly cleaned, split them down the middle, and take all the fat from the claws. Put them into a stewpan wjth lour quarts 01 cold spring water, set it over a clear fire, and w hen it boils skim it well, and l<. biantiy, and sherry, with pounded white sugar to taste, hail a pint more water and the whiles and shells of the eggs. Let it ju-t bnil up, and then draw It to the side of the tire, covi-r it over and let it stand five minute-;. Mhinch the almonds, and as they are blanched throw them into cold w.iter to pn serve their co. lour, and then cut tlioin into long thin shred'^. Soak a mould in cold water for two or three hours, or brush u r -er with sal.ad oil, and let it dr.iin. Strain the jrllv until perfectly clear, and as i? cools throw in the shreds of .almonds, fill the mniild, .uid set it in a cold pl.iee. or in ice. and when turned out surround it with whipped cream. French Jolly. 135(5. One quart of calf's foot or cle.ir isinglass jelly ; some ripe fruit; or any pic- served, or brandy cherries. Have reatly one quart of zrrv cldir jelly ; select ripe and nice-looking liuit, and pick off the stalks; commence by initling some jelly at the bottom of a niouid, and let it re- main about two hours to harden, then arrange some fruit according to taste round the edge of the mould. If currants, lay them in as they come from Ihe tree, on then- stalks, and pour in more jelly to make the fruit adhere, and let that layer also harden, then add more fruit and jelly until the mould is full. If peaches, apiiles, apricots, &c., are used, they are belter boiled first in a small quantity of syrup, but strawberries, grapes, cherries, or currants may be put in uncooked. An extremely pretty jelly may be made from preserved fruits, or brandy cherries. It may be garnished with any fruit, or an open jelly may have some straw- berries piled in the centre, or a whipped cream piled up, with strawlierries stuck in it, which h;\s a very good cltect. nice Jelly. Time, five minutes when it boils. 1357. Haifa pound of rice flour ; milk or cream enough to fill a mould ; iieel of one lemon ; two ounces of loaf sugar ; a piece of butter the size of a walnut , two ounces of clarified isinglass. To half a pound of rice fiour add sufli- cient milk or cream to fill a mould. Rub the peel of a lemon on the sugar, and add a p»ece of butter the size of a walnut, put it on the stove, continue stirring it, and let it bo 1 ti ' minutes. Add half an ounce of cLuitkd isinglass, put it into a mould on ice, or on the cellar lloor. Melted currant jelly or anv syrup may be poured round it wheu sent to taliic. m it ■I: ■i| 264 Punch and Italian ^cU'es. — Gaiifrcs. — Dominoes. m Punch Jelly, Time, five minutes. I3t;3. Two oimcos ancl a half of isintjlTis; a pint and a half of water ; two pounds and n qiiartiT of loaf siipar; tlie peel of a large lemon, and juice of two ; two largo wine- glasses of brandy ; the same of nun. Dissolve in a pint and a half of wafer two ounces of isintjlass, with the peel of one large lemon cut thin ; put the juice of the lemons and two pounds of loaf sugar to the two wineglasses of brandy and the same of rum, strain the water in whicli tiie isinglass has been dissolved upon the lemon juice and spirits, place it over the firo to become hot, but do not allow it to boil ; let it ^tand a few minutes to settle, strain it through a fine hair sieve into the mould, and turn it out the next day. Italian Jelly. 1350. One pint and a h.alf of clear isin- glass jelly ; some very stiff blancmange. 1 laif fill a mould with clear isinglass jelly, and wlicn it is set, lay round it a wreath of very stiff blancmange cut out with a cutter in sni.ill rounds. Then hll up the mould with jelly nearly cold, and put it into ice. Oranges Filled with Jelly. 1360. Some large China oranges, and somt" jelly of two colours. Witli the point of a small knife cut out from the top of each orange a round about the size of a shilling ; then, with the small end of a. teaspoon, empty the pulp from them, taking care not to break the rinds. Throw them into co'.d water. Make jelly of the juice pressed from the pulp, and strained quite cUiar. Colour one half a bright rose colour with prepared cochineal, leaving the other very pale. When the jelly is nearly cold, drain and wipe the oranges, and fill them with alternate stripes of the difterent- coloured jelly. Each colour being allowed to get quite cold before the other is poured in. When they are perfectly cold, cut them into quarters with a very sharp knife, and arrange them tastefully oa a dish, with sprigs of myrtle between them. Gi^nfies. 1361. Two eggs; one pint of warm milk ; two ounces of butter ; a little nutmeg; sugar to taste; one spoonful of yeast; sufficient flour to make a thick batter. Mi.\ two well-beaten eggs with a pint of warm milk, two ounces of butti-r, a little grated nutmeg and pounded loaf sugar to taste, add suflicient flour to make a smooth pnste or thick batter, and put in a spoonful of yeast. Set it to rise about two hours. Then work it lightly, and let it stand half ;in hour. Put about two spoonfuls ot the mix- ture into the g.iufringirons, h.aving pre- viously made them hot, and rubbed them over with butter ; close the irons, and bake the gaufrcs for a few minutes. When done of a light colour, turn them out, and sift o»'er them pounded sugar and cinnamon mixed together. Almond Oanfres. T3C12. Six ounres of almonds ; thrr<« ounces of pounded sugar ; one ounce of flour ; two eggs ; a tiny pinch of salt ; a little lemon fl.ivouring. Blanch the almonds and shred them very fine ; then mix them in a bowl with the sugar, flour, and flavouring, the salt, and well-beat up eggs. Ileal a b.aking sheet in the oven, rub it over with white wax. Spread the gaufrc mixture thinly over it with a fork. Put It in the oven, which must not be very hot. When half (lone, take the sheet out. and with around tin cutter stamp out as many gaufres as the sheet will admit, and put them back again in thcoven to/wj/colour them. Then take them out, and form them into small cornucopine. This must be done as quickly as possible, as if they get cold they will break in doing, being very brittle. These tiny horns can be filled with any preserve you please ; or being first covered with white of egg and sugar, may be dipped in finely-chopped pistachio-nut or angelica, and then dried before the fire ; or tliey may be filled with whipped cream. Dominoes. Time, half an hour. 1363. Four eggs ; half a pound of loaf sugar ; seven ounces of flour ; essence of lemon or almonds ; coloured icing. Beat the yolks of four eggs for ten minutes with half a pound of powdered loaf sugar, and seven ounces of flour ; whisk the whites of the eggs to a kij^h froth, flavour them with essence of lemon ; add them to the yolks, stir all gently together, and put the mixture into a shallow square tin lined with buttered paper, and bake it in a quick oven for half an hour. When done, take it from the tin, cut it with a sharp knife into oblong pieces the shape of a domino. Cover them with icing, smooth it over, and drop small spots on each to resemble dominoes, of icing coloured with chocolate or prepared cochineal. Dry the icing in a cool oven, and serve. Vli ttnots. put in n spoonful about two hours, let it stiinti half ;in )onfuls Qt the mix- rons, having prr- nnd rublu'd them ie irons, and bal of pounded loaf sugar ; one vjiurt ot milk ; six or seven ounces of rice ; a very little powdered cinnamon ; and some apricot jant. Divide the apples in halves, take out the cores, and jiare them ; spread tlu'in on a stew- pan well butterecl, strew over them the lemon peel grated, and p.irt of the sug.ir pounded; put the lid on the stewpan and bake the apples without allowing theiu to take any colour. Hull the r:ce in .1 <|iiart of milk, and the remainder of the sugar, butter, and cin- namon. When thoroughly done, mix it well up with a spoon, .and pl.ice it in the centre of a dish in the form of a dome. Arr.inge the apples ne.uly upon this, cover them with apricot jam, and serve quite hot. Apple de Par. 1368. One pound of loaf sugar; half a pint of water ; pel and juice of one lemon ; a pound and a half of apples. To a pound of loaf sugar add half a pint of told water, and the peel of a lemon cut thin ; let it boil about ten or fifteen minutes. Take out the peel and put in a pound aiul a half of apples cut in slices and the juice of the lemon. When they have boiled until soft enough to pulp, press them through a hair sieve, put them b.ick into the stewpaii, and let them boil until quite stifl, stirring all the time ; then put it into small moulds; or into a soup plate, and cut it in slices of any form you please for dessert. if not boiled so stiff, it may be turned out of teacups, and custard poured over it as a second course dish. Lemon Floating Island. 1369. Yolks of twelve eggs; juice of four lemons ; loaf .sug.ar to taste. Beat the yolks of twelve eggs ; add to them the juice of lour lemons .strained, and loaf sugar to t.iste. Set the mixture over a chafing dish of coals, or a stove, stir it until it becomes thick, then pour it into a dish. Whi.sk the whites of the eggs to a high froth, and pile it on the cream, previously placed in a glass dish. Vanilla Floating Iiland. 1370. One quart of rich milk, or a pint and a half <^ milk and a f|uartcr of a pint of cream ; ! o tablespooiifuis of loaf sugar; yolks and v ites of six eggs ; Havounng of vanilla. Put a of rich milk, or a pint and r< % \s MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I 1.25 ■^ III 21 l^lll£ ■ 43 1 — 2.2 tuuu 2.0 1.8 1.4 1.6 ^ APPLIED IIVMGE Inc ~?^ 1653 East Main Street S'.JS Rochester, New York 14609 USA ~S (716) 482 - 0300 -Phone ^= (716) 288- 5989 -Fax If It- 1 1 1 Ij ■ Hi ' f '?! 1:^ \ < If! ' 266 Gooseberry Fool, Apple Stiozv, Green Caps, &c. half, with a quarter of a pint of cream, into a clean stcwpan ; put it over a clear fire, and wlicn it boils, stir in two tablespoonfuls of pounded sugar, the beaten yolks of six eggs, and a flavouring of vanilla ; stir it constantly until it is a thick custard ; then pour it into a deep glass dish, and pile the whites of the eggs, whisked to a stiff froth, on the top of the custard, with small pieces of any bright jelly here and there; or ornament it as you please. Gooseljevry Fool. 1371. Two quarts of gooseberries ; one quart of water ; sus^ar to taste ; two quarts of new milk ; yolks of four eggs ; a little grated nutmeg. Put two quarts of gooseberries into a stew- 1 pan with a quart of water ; when they begin ; to turn yellow and swell, drain the water ; from them and press them with the back of a spoon through a colander, sweeten them j to your taste, and set them to cool. Put two quarts of milk over the fire beaten up with the yolks of four eggs, and a little grated nutmeg; stir it over the fire until it begins to simmer, then take it off, and stir it gradually into the cold gooseberries, let it stand until cold, and serve it. The eggs may be left out and milk only may be used. Half this quantity makes a good dishful. Bice Snow Balls. Time, twenty minutes, to boil the rice, 1372. A quarter of a pound of Carolina rice ; one pint and a half of new milk ; two ounces of loaf sugar; two ounces of sweet almonds ; and some preserve or marmalade. Put a quarter of a pound of rice into a stevvpan with a pint and a half of new milk, two ounces of pounded sugar and two ounces of sweet almonds blanched and minced fine, and boil it until the rice is tender. Dip some small cups into cold water, fill them with the rice, and set them to become cold ; turn them out on a dish, arrange a border of pre- serve or marmalade all round them, and pour a little rich cream into the centre, if you have it. Apple Snow. Time, one hour. 1373. Eight apples ; half a pound of sugar ; juice of one lemon ; whites of three .'\dd to ' pi?lp of eight baked apples hah a p^-.;nd of powdered sugar, the juice of one lemon, and the whites of three eggs; whisk the whole togetlier for one hour. Put some cream or cusiard in a dis'i, and drop the whisked froth on it in large flakes. A pinch of alum makes the whisk firmer. Snow. 1374. Half an ounce of isinglass ; half a pint of soft spring water ; two ounces of sugar ; one large, or two small lemons ; whites of two eggs. Dissolve halt an ounce of isinglass in half a pint of soft water, rub two ounces of sugar on one large or two small lemons, strain the isinglass and water on the sugar, whisk it together, and add the juice of the lemon by degrees ; then add the whites of two eggs well beaten. Whisk it all together until it becomes thick and white; then put it into the mould. (Eufs a la Neige, or Snow Eggs. 1375. Six or eight eggs ; ore quart of milk ; .some custard made from lue yolks and the milk ; some sugar. Divide the yolks from the whites of six or eight eggs, and whisk the whites with a little pounded sugar until they are a stiff froth. Put a quart of milk slightly sweetened over thj fire in a stewpan, and when it boils put in the egg froth in a tablespoon, and when set on one side, turn it on the other. When all arc done, drain the milk they were boiled in from the eggs, and make it into a custard by adding the yolks well beaten, a little sugar if required, and any flavouring you like. When cold, pour it into a glass dish, place the eggs on the top, and either serve them white, or sprinkle over them a lew coloured sugar plums, and serve. Green Caps. 1376. Twelve large green codlings ; whites of six eggs; pounded loaf sugar; and some custard. Take twelve large green apples, green them as for preserving, and put them on a tin plate or dish ; whisk the white of eggs to a very stiff froth, rub them over with it, sift loaf sugar over them, and put them in the oven until they look bright and sparkle like frost ; then take them out and arrange them carefully in the dish you intend to serve them on, pour some good custard round them, and stick a flower on every apple. Frosted Pippins. Time, half an hour. 1377. Twelve large pippins ; whites of three eggs; lemon peel ; pounded sugar. Divide twelve pippins, lake out the cores, and place them close together on a tin, with the flat side downwards. Whisk the wiiite ot egg quite firm, spread it over tiiem, then strew some lemon peel cut very thin and in shreds, and sitt double refined sugar over &c. ■ isinglass ; half a • ; two ounces of small lemons ; Df isinglass in lialf •o ounces of sugnr lemons, strain tlic ic sugar, whisk it e of tlio lemon by liites of two eggs 1 together until it ; then put it into ' Snow Eggs. ;s ; ore quart of From tiie yolks and lie whites of six or whites with a little are a stiff froth, ly sweetened over when it boils put espoon, and when the other. When k they were boiled ce it into a custard ;aten, a little sugar vouring you like. I glass dish, place eitlier serve them em a few coloured ps. :n codlings ; whites f sugar; and some een apples, green id put them on a lie white of eggs to n over with it, sift [ put them in (he lit and sparkle like and arrange them lU intend to serve od custard round on every apple. ppins. n hour. )ippins ; whites of pounded sugar. take out the cores, ;ther on a tin, with Whisk the white it over tiiein, then ut very thin and in refined sugar over Rice and Pears, CJiarlottc de Pomme, &c. 267 ■ \t! the whole. Bake them half an hour, and then place them on a hot dish, and serve them quickly. Bice and Fears, Time, one hour and a half. 1378. One breakfast cup and a half of rice ; one pint of milk ; a large tablcspoon- ful of sugar ; three eggs ; a little cinnamon and nutmeg ; baked pears. Roil the rice till tender in the milk, (hen put in the cinnamon, sugar, and nutmog. Take it up, let it get nearly cold, beat the t'ggs well, and nii.x them with the rice, iruttcr a mould, put the rice in, tie it down tightly in a iloured cloth, and let it boil for an hour. Turn it out ; lay round it baked pears. Garnish it with slices of lemon stuck into the rice. rianc of Apricots or Peaches— Entremets. Time, about twenty minutes to bake the flanc ; ten minutes, to simmer the fruit. 1379 About three-quarters of a pound of short crust ; ten ounces of loaf sugar ; three- quarters of a pint of water ; peel of a lemon; ten or twelve apricots, or peaches. Make about three-quarters of a pound of good short crust. Well butter the inside of a mould, and press the paste round it to take the form. Pinch the paste that rises above with the paste pinchers, and fill the case with flour. Put it in a moderate oven (or a q\iarter of an hour, then take out the flour, carefully remove the paste from the mould, and put it back in the oven codry and colour. Boil ten ounces of loaf sugai pounded, with three-quarters of a pint of water, and the thin peel of a lemon until it makes a nice syrup. Take out the stones from the fruit, and simmer the apricots in the syrup until tender, tierve thcin in the case. A Charlotte de Fomme. Time, three-quarters of an hour to one hour. 1380. The crumb of a stale loaf; apple marmalade ; apricot jam. Butter a plain mould, and line it with thin slices of the crumb of a stale loaf dipped into clarified butter, joining each slice neatly to prevent the syrup from escaping, which woukl spoil the appearance of the Charlotte when done. Then fill the mould with apple maimalade and apricot jam ; cover the top with slices of bread dipped into butter, and on the top of the bread put a plate with a weight on it. Set the mould in a quick oven Iioui tinec-qUrUiers of an hour to one hour, according to the size. Turn it out with care, having drained any butter from it before it is taken from the mould. Sift loaf sug.ir over It, or cover it with clear jelly, and bcive it hot. Swiss Apple Charlotte. Time, fifty minutes. 1381. Ten or twelve apples ; bread and butter ; a quarter of a pound of moist sugar; two lemons. Take the crust from a stale loaf, and cut slices of bread and butter from the trnmb. Butter the inside of a pie-dish, ami line it with the broad ; then put in a layer of appies pared, cored, and cut into slices. Strew over them some lemon peel minced viiy fine, and some sugar; then .slices of bread and butter, then apples, lemon peel and su- gar, until the dish is full. Squeeze over the whole the juice of two lemons, and cover it with the bread crusts and the peel of the apples, to pievent its burning, or browning. Bake it for about fifty minutes in a quick oven, and when done, take off the ti 11 t-. and apple peels, and turn it out on the dibh cart> fully. A Charlotte a la Farisienno. Time, till the icing is dry. 13S2. One Savoy cake; pot of preserve; five ounces of loaf sugar ; whites of four eggs. Cut a Savoy cake horizont.ally into rather thin slices; cover each slice with any preserve preferred, and replace the slices in their ori- ginal form. Whisk the whites of four eggs \iith five ounces of sifted loaf sugar to a tine froth, and spread it smoothly over the cake. Sift finely powdered sugar over the icing in every part, and put it into a slack oven to dry the icing. A Charlotte Eusse.— Entremets. Time, to set, six minutes. 1383. Some Savoy biscuits; three-quarters of a pint of good cream ; rather more than half an ounce of isinglass; two dessertspoon- fuls of curafoa, or vanilla ; one ounce of loaf sugar ; a large slice of spongecake ; one Take as many Savoy biscuits .as wnl covi-w, so as to take any form you inay place urn ; add to it a quarter of a pound of a monds blanched and cut into very thin small shoes, drop the meringues on letter paper placed on baking tins, and put them lor a few minutes into a quick oven without closuig It. When done, take them from the papers with a thin-bladed knife. Cocoa-nut may take the place of the al- monds, if finely chopped. Apple and Apricot Meringue. 1396. Eight or ten apples; two ounces of white sugar; apricot jam; whites of five Cut eight or ten apples into quarters, and after removing the peel and cores put tlieia into a stewpan, sprinkle over them two ounces of sugar, and stew them until tender. Strain the juice. Put them in a tiish with a layer of apricot jam over them- whisk the whites of five eggs to a stiff frotli like snow, spread it over the top, sprinkle sifted sugar over the whole, and dry it thoroughly in a very slow oven. This dish can be made of rhubarb froose- berry, or any other fruit, and makes a very pretty dish. ^ Rice Meringue. Time, twenty minutes. 1397. One teacupful of rice; half a pint Of milk; three eggs; one teaspoonful of moist sugar; apricot or any other jam; two teaspoonfuls of loaf sugar. Put a teacupful of rice into half a pint of milk, and stand it at the side of the fire to s.nimer until quite soft. Then add the yolks of three beaten eggs to the rice in the stewpan, and beat the whole up with a teaspoonrul of fine moist su."-ar Then turn it out into the tin that it islo be bakci in, piling It up high in the centre, and spread a thick layer of apricot or any other jam over it. Whisk the whites of the three eggs to a firm froth with a teaspoonful of powdered loaf sugar, spread it all over the jam and sprinkle loaf sugar on the top of It then drop a little of the froth about it in different shapes. Put it into the oven for about twenty minutes, taking care to leave the oven door open. Raspberry, strawberry, or currant jam may be used. * Neapolitan Pastry, Time, twelve to fifteen minutes. 1393. Some rich puff paste; raspberry or strawberry jam; coloured icing, ^ ice, &c» Roll out some nch puff paste to about half an inch in thickness, and cut it into strips about an inch and a half wide and two inches m length ; place them on a bak- ing sheet some distance from each other to allow them room to spread. Bake them 1,° a quick oven. Spread a layer of raspber y or strawberry jam over half of them take fhc o hers and stick them together in pairs Ice thu>^ with coloured icing, and orna- ment them as preferred. Serv^ them p ed high on a napkin. *■ ^ Croquettes of Rice. Time, three-quarters of an hour, or longer to swell the rice; ten minutes to fry the croquettes. ■' '' I399-. Eight ounces of rice; one quart of milk; si.x or seven ounces of piunded sugar; fiavounng of almonds or vanilla- yolk of ii^g and bread-crumbs. I ut eight ounces of rice into a stewpan with a quart of milk, flavour it with almond" or vanilla, and let the rice gradually swell un U the milk is dried up. a?d the rfce "en- cter. 1 urn it out, and when cold, form it into round balls, dip them into the yolk of ^S5 beaten up with a little pounded sugar sprinkle them with bread-crumbs, and fry them in boihng lard, turning them fre- quently that they may get browned all over Place them on a clean napkin befJre the fire o drain and serve them piled high on a folded napkin. *" Curd for Cheesecakes— Yorkshire Receipt, Time, till it curds. T400. One quart of wafer ; two e^^s • one quart of new milk; two spoonfufs'' of lemon juice or good vine'rar """'"'^ =»! Boil the water in a stewpan. Beat two S.^"H,"!r '^''"^ ^^'''' ^ quart of new milk; add them to the water with VkZ spoonfuls of lemon juice or good v ne< a, When the curd rise, lay it on a sievoTo Another Way. Time, till it curds J^f\^ ^^"'■.^"••^'•f/ of mixed old and new milk; hrcD pints of buttermilk; four ecr"s Se the old and new milk to boil, then add three pints of butter.nilk with fou; eS to curT "' '' ^'"' ^" '''"^''^''' '''' '' S - -ao- ■iii.,^!: ,^u auucu wnen u is tn I und"Seatn.'° '^''''''^''' ^''^ a little butte? " Rice, &€, uff paste to about ". and cut it into i a half wide, and :ice f!iem on a bal<- rroni each other, to ad. Bake them in layer of raspberry tialf of them, take » toijether in pairs. icings, and orna- Servc them piled ^ Rice. n hour, or longer, ninutes to fry tlie rice; one quart of nces of pounded londs or vanilla ; iinbs. e into a stewpan 'ur it with almonds e gradually ,,,vell and the rice ten- hen cold, form it n into the yolk of ! pounded sugar, -crumbs, and fry irning them fre- get browned all -'an napkin before : them piled high 5— Yorkshire rds. •r good vinegar, t on a sieve to rds ed old and new pilk; four eggs, ilk to boil, tiien : with four eggs :ther till it turns '■ when it is to th a little butter Apple, Leinon, Potato, Almond Cheesecakes, ^c. 271 Cheesecakes. Time, fifteen to twenty minutes. 1402. Half a pint of good curd ; four eggs ; three spoonfuls of rich cream ; a quarter of a nutmeg; one spoonful of ratafia; a quarter of a pound of currants ; puff paste. Beat half a pint of good curd with four eggs, three spoonfuls of rich cream, a quar- ter of a nutmeg grated, a spoonful of ratafia, and a quarter of a pound of cur- rants washed and dtied. Mix all well together, and bake in patty-pans lined with a good puff paste. Apple Cheesecakes. Time, fifteen to twenty minutes. 1403. Twelve large apples ; juice of two large lemons, and the peel grated ; half a po"';d of fresh butter; yolks of five eggs; sup-', to taste; puff paste. j'are and core twelve large apples, and boil them as for apple sauce, with a small quantity of water. Mash them very smooth, and stir in the juice of two lemons and the peel grated, the yolks of five or si.\ eggs, and four ounces of butter beaten to a cream, sweeten to your taste with pounded loaf sugar, and bake them in patty-pans lined with a rich puff paste. Lemon Chessecakes. Time, fifteen to twenty minutes. 1404. A quarter of a pound of warmed butter; peel of two lemons, juice of one; a quarter of a pound of loaf sugar; a few almonds ; puff paste. Just warm the butter; stir into it the sugar pounded fine, and when dissolved, mix with it the peel of two lemons grated, and the juice of one strained. Mix all well ♦ogether, and pour it into patty-pans lined wiih puff paste. Put a few blanched almonds on the top of each. Potato Cheesecakes. Time, half an hour. rich puff paste; rather more than half fill them with the potato mixture, and bake them in a quick oven, sifting some double refined sugar over them when going into the oven. Almond Cheesecakes. Time, fifteen to twenty minutes. 1406. A quarter of a pound of sweot al- monds ; six bitter almonds ; one spoonful of water ; a quarter of a pound of loaf sugar ; one spoonful of cream ; whites of two eggs ; puff paste. Blanch and pound the sweet and bitter almonds with a spoonful of water ; then add a quarter of a pound of sugar pounded, a spoonful of cream, and the whites of two eggs well beaten. Mix all as quick as pos- sible, put it into very small patty-pans lined with puff paste, and bake in a warm oven nearly twenty minutes. Citron Cheesecakes. Time, a quarter of an hour. 1407. One pint of curds ; a quarter of a pound of almonds ; one spoonful of orange- flower water ; yolks of four eggs ; two Naples biscuits ; two ounces and a half of sugar ; two or three ounces of green citron ; puff paste. Beat a pint of curds in a mortar until they are perfectly smooth ; blanch and pound four ounces of sweet almonds with a spoon- ful of orange-flower water, to preverit their oiling ; well beat the yolks of four eggs, and mix them with the curds and almonds, then add the biscuits grated, the loaf sugar pounded small, and some green citron shred very fine. Mix all these ingredients well together, line some patty-pans with a rich paste, fill them with the mixture, put slips of citron on the top of each, and bake them. Cheap Ratafia Cheesecakes. Time, fifteen to twenty minutes. 1408. One quart of milk ; a little rennet ; two ounces of butter ; three eggs ; a little nutmeg; one ounce of pounded sugar ; one 1403". Six ounces of potatoes; a quarter | ounce and a half of ratafias; half a glass of of a pound of lemon peel ; a quarter of a pound of sugar; a quarter of a pound of butter; a little cream; puff paste. Boil and mash some mealy potatoes, and beat them fine; boil a quartei of a pound of lemon peel, and beat it in a mortar with a quarter of a pound of sugar pounded ; then add it to the beaten potato, with a quarter of a pound of butter melted in a little cream! When well nn od, let it stand to grow cold. Line some patty-pans with a brandy ; puft' paste. Turn a quart of milk to a curd with a little rennet, beat it smooth in a mortar, and when well drained from the whey, add two ounces o." butter dissolved, three eggs well beaten, o.ie ounce of pounded sugar, half a glass of brandy, and an ounce and a half of crushed ratafia cakes. Mix all well together. Line some patty-pans with rich pufr paste, pour in the mixture, and bake them careful] V. I >\\ i IHI mv 2/2 Bread and Rice Cheesecakes &c, — Fairy Butter, &c. I* ^A I. f '\ ■ i if i^ Bread Cheesecakes. Time, fifteen to twenty minutes.' 1409. One French roll ; one pint of boil- ing cream ; eight eggs ; half a pound of butter; a little grated nutmeg; halfapound of currants ; half a glass of wine or brandy. Slice a French roll as thin as possible, pour over it a pint of boiling cream, and let it stand two hours ; then beat eight eggs with half a pound of fresh butter, mix them with the bread and cream, grate in a little nutmeg, add half a pound of currants washed and dried, and half a glass of white wine or brandy. Mix and beat all together, and bake them in patty-pans, or in small raised crusts. Bice Cheesecakes. Time, fifteen to twenty minutes. . 1410. A quarter of a pound of Patna rice; half a pint of cream ; half a pound of fresh butter ; half a pound of loaf sugar ; a little lemon peel ; six eggs ; a glass of brandy ; a spoonful of orange-flower water ; puff paste. Wash and pick the rice and boil it ten- der in two quarts of water, strain it through a sieve, and let it drain ; put it into a stew- pan with the cream, butter, pounded sugar, orange-flower water, and the lemon peel minced fine. Mix all together with six well- beaten eggs and a glass of brandy, put it over the fire and stir it till it is thick ; then take it off the fire and let it cool. Put some rich puff paste over some patty-pans, crimp them round the edge with a knife, and when the mixture is cold, fill the pans nearly full and bake them in a slow oven. Maids of Honour. Time, fifteen to twenty minutes, to fry. 141 1. Four quarts of milk ; a piece of rennet ; nine ounces of fresh butter ; yolks of six eggs ; ten ounces of sifted sugar ; two ounces of sweet, one ounce of bitter al- monds ; juice of two small lemons ; peel of four ; two large potatoes ; four tablespoon- fuls of brandy ; puff paste. Mix ten ounces of powdered sugar with the yolks of six well-beaten eggs, the al- monds blanched and pounded fine, the juice of two small lemons, the grated peel of four, and two mealy potatoes drained diy ard well-beaten. Turn two quarts of milk to a curd with a piece of rennet, and when quite dry, crumble and sift it through a coarse sieve, and beat it up with nine ounces of frt'sh butter until it is perfectly smooth, add it to the sugar, eggs, &c., and mix all tho- roughly together with loui tablespoonfuls of brandy. Line some tartlet-pans with some very light puff paste, fill them with the mix- turc, and bake them quickly a light colour. Lemon Cheesecakes. X412. One pound of loaf sugar ; six eggs; juice of three large lemons, peel of two ; a quarter of a pound of butter. Take a pound of loaf sugar, broken as for tea, add to it six eggs well beaten, leaving out the whites of two, the juice of three large lemons strained, the peel of two grated, and a quarter of a pound of butter. Put tliL-se ingredients into a stewpan and stir lliem gently over a slow fire till as thick as honey, then pour it into small jars, tie papers dipped in brandy over them, and keep them in a dry cool place. Lemon Cheesecakes to Keep Several Years. 1413. A quarter of a pound of butter; one pound of loaf sugar ; six eggs ; the peel of two lemons, the juice of three. To a quarter of a pound of butter put a pound of loaf sugar, broken into lumps, six eggs well beaten, leaving out two whites, the peel of two lemons grated, and the juice of three. Put all into a nice brass pan, and 1ft it simmer over the fire till it is dissolved and begins to look like honey, then pour it into jars, and tie it down tightly with blad- ders. Keep it in a dry place. When you use it, have ready some very small tins, make a good puff paste, and fill them /irJ/ full with cheesecakes, as they will rise verv much. When cold, add a little grated sugar. "N.B.— Itmust be stirred gently all the time it is on the fire. Fairy Butter. 1414. Yolks of four eggs ; a quarter of a pound of butter ; two ounces of sugar ; one large teaspoonful of orange-flower water. Take the yolks of four hard-boiled eggs, a quarter of a pound of butter, and two ounces of sugar in a large teaspoonful of orange-flower water ; beat it together until a fine paste ; let it stand two or three hours, then rub it through a colander on a small dish. Orange Butter. Time, eight minutes to boil the eggs. 1415. Six hard-boiled eggs ; two ounces ana a half of sugar ; three ounces of fresh butter; two ounces of sweet almonds; a few spoonfuls of orange-flower water. Beat six hard-boiled eggs in a mortar with two ounces and a half of pounded loaf sugar, three ounces of fresh butter, and two ftlliniidi T ^.'cina w iw^ -'jiMei^Pt '•< IJi Keep Several Years. dd a little grated rred gently all the Spanish Butter. — Sftoiu Cheese. — Banhury Ca/ces. 2^3 i ounces of sweet almonds blanclied and beaten to a smooth paste. Moisten the whole w4th a few spoor.fiils of oranire- flower water, and press it through a colan- der on a dish. Arrange round it sweeter any ornamental biscuits. Spanish Butter, Time, ten min.itcs. 1416. One wineglass of rosewatcr ; half an ounce of isinglass ; six bittter almonds ; half a pint of cream ; yolks of three eggs ; sugar to your taste. To a wineglass of rosewatcr add half an ounce of isinglass, and six bitter almonds blanched and sliced ; let it stand by the fire for rather more than an hour, then add half a pint of cream, the yolks of three beaten eggs ; sweeten to your taste. Set it over a slow fire until thick, then stir it until cold, wet the mould with rosewatcr, and pour in the butter. Snow Cheese. Time, twenty-four hours. 1417. One pint of thick cream ; a quarter of a pound of double- refined loaf sugar; juice of two lemons, peel of three grated. Mix with a pint of thick cream n quarter of a pound of double-refined sugar, the juice of two lemons, and the peel of three grated. Whisk the whole np until (juite thick, put it into a lawn sieve just large enongli to liold the cjuantity, and let it stand twi'ntv-lour hours before you turn it into u dish for the table. Banbury Cakes, Time, lialf an hour. t4i8. Some good ptiff paste ; Banbury mincemeat ; white of eggs, and some sugar. Make a good puff jxiste. and roll it out thin, divide it into citual parts, and cover one half over with iianbury mincemeat, then moisten the edge with the white of an egg, cover the other paste over it, press it together, and mark it out in oval forms. Glaze it over with the white of egg and pounded sugar, and bake it on a tin in a well-heated oven for half an hour. When done, divide the cakes with a sharp knife the moment they are taken from the oven, and serve them when reciuired. Or the paste may be cut into rounds with a cutter, some of the mince laid on each, covered with puff paste, and closed in the form of an oval, placing the join under- neath, with sifted sugar over them. SECOND COURSE DISH S, RELISHES, &c. Macaroni as usually served. Time, to boil the macaroni, half an hour ; to brown it, six or seven minutes. 1419. Half a pound of pipe macaroni ; seven oimces of Parmesan or Clieshire cheese ; four ounces of butter ; one pint of new milk ; one quart of water and some bread-crumbs ; a pinch of .salt. Flavour the milk and water with a pinch of salt, set it over the fire, and when boiling, drop in the macaroni. When tender, drain it from the milk and water, put it into a deep dish, sprinkle some of the grated cheese amongst it, with part of the butter broken into small pieces, place a layer of gi ated cheese over the top, and cover the wi)ole with fine bread-crumbs, pouring the remainder of the butter lightly warmed over the crumbs. Brown the top of the maca- roni with a salamander, or before the fire, turning it several times that it may be nicely browned. Sei-ve it quickly, and as hot as possible. Macaroni. Time, half an hour to boil ; five minutes with cream. 1430. Four ounces of macaroni ; two table jpoonfuls of good cream ; one otincf; and a half of butter rolled in flour ; some toasted cheese. Boil the macaroni until quite tender, and lay it on a sieve to drain ; then piu it into a tossing-pan with the cream, and he butter rolled in flour, boil it five minu^"!', pour it on a dish, spread toastp'l chccse all over it, and serve it up very hot. Fish Macaroni. Time, to boil macaroni, half an hour ; to brown it, five minutes. 1421. Some cold cod ; twice its weight in macaroni ; six ounces of cheese ; a large piece of butter. Chop any quantity of cold cod very fine, mix with it twice its weight in ma'-aroni boiled tender, and three ounces of grated cheese ; mix the whole well together, put it on a dish with a few pieces of butter on tlie top. Grate cheese thickly over it, and brown it before the fire in a Dutch oven. Tlmbalo de Macaroni. Time, half an hour to boil the macaroni ; one hour to steam. 1422. Haifa pound of macaroni; water 18 iit- 274 Devils, — Sahnagundy, — Indian Kahoh. — Sandwiches. \ t. i m ||fl 1 1 i. ' ; ■ t and salt ; yolks of five rpps ; whites of two ; half a pint of cream ; four dessertspoonfuls of Parmesan cheese ; a few slices of ham ; and the white meat of a fowl. Put half a pound of macaroni into a stew- pan with a little salt, and well cover it with water, simmer it until t/Ui'/c tender, taking care to preserve the form, and when done strain it thronph a sieve. Mince the white meat of a cold fowl and a few slices of ham very fine, season it with pepper and salt, and nii.\ it with the Parmesan cheese finely grated. Well beat the yolks of five and the w liites cf two or three eggs, add them to the minced fowl, &c., with half a pint of good cream. Well mi.x the whole with the macaroni, put it into a buttered mould, .steam it for an hour, and serve with a good gravy. Admiral Ross's Indian Tevil Mixture. 1423. Four tablespoonfuls of cold gravy ; one of Chutney paste ; one of ketchup : one of vinegar ; two teaspoonfuls of made mus- tard ; two of salt ; two tablespoonfuls of butter. Mix all the a'rove ingredients as smooth as possible in a soup plate, put with it the cold meat, or whatever you wish to devil. Stew it gently until thoroughly warmed, and then you will have a good devil. Devilled Eiscnits. Time, ten minutes. T424. Some thin slices of kippered sal- mon ; three captain's biscuits ; clarified but- ter or oil ; some devil mixture. Soak some thin captain's biscuits in clari- fied butter or salad oil ; then mb each side well over with devil mixture, and toast them on the gridiron over a clear fire ; put them on a dish ; place on each a very thin slice of kippered salmon, and brown with a salaman- der or before the fire. Serve it quickly and very hot. Devilled Oysters. .Time, three or four minutes, 1425. Some fine large oysters ; one ounce and a half of butter ; a little lemon juice ; pepper, salt, and Cayenne. Open a suflScient number of oysters for the dish, leaving them in their deep shells and their liquor, add a little lemon juice, pepper, salt, and Cayenne ; put a small piece of butter on each, and place the shell carelully on a gridiron over a clear bright fire to broil for a few minutes. Serve them on a napkin with bread and butter. Salmagundy. T426. Some cold veal or fowl ; the whites and yolks of hard-boiled eggs ; four ancho- vies ; some grated tongue and ham ; red cabbage and beetroot. Chop the white part of some veal or fowl very fine, and all the other ingredients sc/>,r- raiely. Then place at the bottom of a sni.tll flat dish a saucer or small china basin ; make rows of the veal, eggs, &c., round it wide at the bottom, and smaller as you reach the top, .irranging the ingredients according to their colour — as the white of egg on the beetroot, and so on. Salmagundy may be served in a variety of ways, placed on a dish without the basin ; or the white of hard-boiled eggs filled with each ingredient, a smal' piece of the egg cut from the bottom to .r two U'liioiis, one puit of cream, and a little muk ; colour ; freeze. One cjuart. If raspberries are in season, it may be mxdc witii ecjual portions Oi" rasp- berries and jam, and a small quantity of sugar. Lemon Ice Cream. 1449. Take one pint of cream, rasp two lemons on sugar, scrape off into the vessel you are about to mix in ; squeeze them, and add the juice, h.-.lf a pound of sugar ; mix ; freeze. One ([uart. Vanilla Ice Cream. 1450. Pound two sticks of vanilla, or suf- ficient to flavour it to palate in a mortar, with half a pound of sugar ; pass through a sieve, put it into a stewpan, with half a pint of milk ; bcil over a slow fire, with the yolks oft.voeggs, stirring all the time, the same a.! custard; add one pint of cream, and juice of one lemon; freeze. One quart. Plain Ice Cream. 1451. To one pint of eieani, add the juice of one lemon, half a pound of sugar, a littie nutmeg ; mi:c ; freeze. If too ncli, add a little new milk. Noyau Ice Cream. 1452. One pint of cream; the juice of one lemon ; half a pound of sugar ; two glasses of noyau; mix; freeze. One quart. Coffee Ice Cream. 1453. Take six ounces of the best Turkey coffee berries, well roasted; put them on a tin, and place them in an oven for five minutes; boii one pint of cream and half a Dint of milk together, and jjut them into a can; take the berries from the oven, and put them with the scalding cream. Cover ii I it) ■ru . '-^ f Ih ■l\ m ! I ,' !,'!■ . ;t M 278 Receipts for Making Ices.— Baking Biscuits and Cakes. till cold; strain, and add one ounce of arrowroot; boil like custard, and add half a pound of sugar; freeze. One quart. Tea Ice Cream. T454. ^^^' P'nf of cream; half a pound of susjar, one ounce of tea, or a suflicient quantity to make one cup; mi.x with the cream; freeze. One quart. Chocolate Ice Cream; 1455. Infuse four or six ounces of choco- late : mix it well with a pint of cream, a little new milk, and half a pound of sugar; strain; freeze. One quart. , To Clarify Sugar for Ices. ! 1456. Take twelve pounds of su,c;ar, twelve pints of water, half the white of one egg;, well b .'aten up ; add to it the water ; boil ten minutes. This is used in all water ices. Clai'et Cap. 1457. To each bottle of claret add one of soda-water, a glass of sherry or cura9oa, the peel of a lemon cut thin, and powdered sugar to taste. Add some lumps of ice, and let it remain half an hour before serving. A few slices of raw cucumber or some sprigs of burridge may be added. I Instead of the lemon peel as above, a pint I of ripe raspberries or four or five peaches or \ nectarines, cut in slices, will make a most delicious beverage. Moselle Cup. i4;8. To each bottle of still or sparkling Moselle add one of soda-water, a glass of siierry or brandy, four or five thin slices of pineapple, the peel of half a lemon cut thin, powdered sugar to taste, and some lumps of block ice. A pint of strawberries or some peaches or nectarines may be used instead of pineapple. To Moulil Dessert Ice when not Frozen in the Patent Moulding Pots. 1459. Dessert ices, iced puddings, &c when required to be moulded, must not be frozen too hard, or they will not fill the cre- vices of the mould. After the mould is filled with the dessert ice. secure it air-tight by placing a piece of writing paper round the edges, and then shutting the top and bottom cover of the mould upon it. The mould should be immediately in- serted into a tub of rough ice and salt, seein," ! thai every part of the mould is well covered^ and in contact with the ice and salt. In about an hour, or longer, if convenient, the mould may be withdrawn, and the ice turned out and sent to table. AH dessert ices and puddings should con- tain only a certain amount of sweetness ; the proper richness is shown by using a sac- charometer. For ascertaming the correct amount of saccharine (or sweetness) that should be contained in dessert ices, iced pud- dings, &c., when using either iceand common salt, or the chemical freezing powders, as a re- . frigerating medium, use the saccharometer. Directions for its Use. 1460. Nearly fill a tumbler with the sweet confection ; place the saccharometer gently into it, and if mixed correctly, for freezing with ice and salt, it will sink to the lowest red mark. For freezing with freezing powders It will sink to the highest red mark. To make the saccharometer sink, add milk to a cream ice, and water to a water ice. To make it rise, add more sugar or sweet syrup. Ices, &c., will not freeze well unless mixed by this scale. BAKING BISCUITS AND CAKES. An oven to bake well should have a re- gular heat throughout, but particularly at the bottom, without which bread or cakes will not rise, or bake well. An earthen basin is best for beating eggs, or cake mixture. Cake should be beaten with .a wooden spoon, or spatula ; butter may be beaten with the same. Eggs should be beaten with rods, or a broad fork ; a silver fork, or one made of iron wire, is best, as it is broadest ; eggs should ije clear and I'resh for a cake. It is well, as a general rule in cake making. to beat the butter and sugar (which must be made fine) to a light cream ; indeed, in the making of pound cake, the lightness of the cake depends as much upon this as upon the eggs being well beaten ; then beat the eggs and put them to the butter, and gradu- ally add the flour and other ingredients beating it all the time. In common cakes, where only a few eggs are used, beat them until you can take a spoonful up clear from strings. In leceinrs in which milk is ir-cd as one ingredient, either sweet or sour may be used but not a mixture of both, ' W.\ and Calces, lay be used instead hen not Frozen in ding Pots. ed puddings, Src, aided, must not be kviil not fill the cre- :d with the dessert placing a piece of i edges, and then Dttom cover of the e immediately in- iceaud salt, seeing aid is well covered, ice and salt. In if convenient, the , and the ice turned idings should con- unt of sweetness ; wn by using a sac- iining the correct )r sweetness) that sert ices, iced pud- lericeand common ig powders, as a re- . he saccharometer. its Use. Dlerwith the sweet charometcr gently rectly, for freezing ik to the lowest red freezing powders 5t red mark. To ink, add milk to a ^aterice. To make sweet syrup. ! well unless mixed Making Biscuits and Cakes.— Preparation of Sugars, &e. 279 ar (which must be n ; indeed, in the le lightness of the pon this as upon n ; then beat the butter, and gradu- ither ingredients, "e only a few eggs I you can take a ings. !: is v,-,rr] as one sour may he used, Sour milk makes a .'^pongy light cake; sweet milk makes a cake which cuts like pound cake. 'lo blanch almonds, pour boiling water on them, and let tiiem remain in it until the skins may be taken off; then throw the almonds into cold water to whiten them, drain them from the water, but do not wipe them ; the moisture will prevent their oiling. In making cakes, if you wish them to be pleasing to the palate, use double refined sugar, although light brown sugar makes a very good cake. For icing cakes, the sugar must be rolled and sifted, or pounded in a mortar. For making lady-tingers, have a tin tube as long as your finr , like the spout of a funnel ; to the u]jpe\ . rt of this a little bag must be attached, and the cake mi.xture put in, and pressed out on to the paper the length and size desired ; the point of the tube Uiay be larger or smaller as may be re- quired. Savoy biscuit mi.xtm-e may be baked as lady-fingers for making Charlotte Russe. To ascertain whether a cake is baked enough, if a small one, take a very fine splint of wood and run it through the thickest part; if not done enough, some of the dough, or unbaked cake will be found sticking to it; if done, it will come out clean. If the cake is large, pass a small knife-blade through it instead of the splint. Cakes to be kept fresh should be placed in a tin-bo.x tightly covered, in a cool dark place. Preparation of Sugars. T461. To prepare sugars properly is a material point in the business of confec- tionery; and as some riales are undoubtedly necessary to be given in a work of this kind, we shall begin with the first process, that of clarifying sugar, which must be done in this manner : — Break the white of an egg into the pre- serving-pan, put in four quarts of water, and t)eat it up to a froth with a whisk. 'I'hen put in twelve pounds of sugar, mix all to- getlier, set it over the fire, and when it boils, put in a little cold water. Proceed in this manner as many times as may be necessary till the scum appears thick on the top ; then remove it from the fire, and let it settle; take off the scum, and pass it through a strain- ing bag. If the sugar should not appear very fine, you must boil it again before you strain it, otherwise, in boiling to a height, it will rise over the pan. Having thus finished the first operation, proceed to clarify the sugar to either of the five following degrees. J'irst JDegree, called Smooth or Candy Sugar. 1462. Having clarified the sugar as above directed, put any quantity over the fire, and let it boil till it is smooth. This may be known by dipping the skimmer into the sugar, and then touching it between the fore- finger and thumb (previously dipped into cold water) and immediately opening thnn; a small thread v.ill be drawn between, which will instantly break, and remain as a drop on the thumb. This will be a sign of its being in some degree smooth. Then boil it again, and it will draw into a l.irger string, and will have acquired the first deijrec above mentioned. Second Degree, called Souffle. 1463. To obtain tlii- degree, boil the sugar longer than in the former process, and then dip in the skimmer, shaking olf the sugar into the pan. Then with the mouth bluw strongly through the holes, and if certain bladders or bui)bles blow through, it will be a proof of its having acquired the second degree. Third Degree, called Feathered Sugar. 1464. This degree is to be proveii by dip- ping the skimmer in wlien the sug;ir has boiled longer than in .he former degree. First shake it over t! j pan, then give it a sudden I'irt behind, and if it is boiled enough, the sugar will fly ^^^ ''1^^ feathers. Fourth Degree, called Crackled Sugar. 1465. I Living let the sugar boil longer than in the pieeeding degree, dip a slick into the sugar, and iminediately put it into a basin of iced water. Draw off the sugar that hangs to the stick into the water, and if it becomes hard, and snaps in the water, it has acquired the proper degree; but if otherwise, boil it till it answers that trial. Take particular care that the water used for this purpose is very cold, otherwise it will lead to errors. Fifth Degree, called Caramel Sugar. 1466. To obtain this degree, the sugar must boil longer thnn in either of the former operations ; prove it by dij^ping in a stick, first into the sugar, and then into cold water; but observe, when it comes to the caramel height, it will, the moment it touches the cold water, snap like glass, which is the highest and last degree of boiled sugar. Take care that the fire is not very fierce when this is boiling, lest, flaming u\i the sides of the pan, it should cause the sugar to burn, which will discolour and spoil it. Little Devices in Sugar. 1467. Steep gum-tragacanth in rose-water, and with some double-refined sugar make : i •1 ! :i« i : 4 t~W 1 ; :f, • ;j(. !:l !!ii It if 280 To Boil Sngar to Caranid^CIarificd Sugar- -Icing, &c. it up into a paste : colour the paste with powders and jellies according to fancy, and then make them up into the requisite shape. Moulds may be made in any shape, and they will be pretty ornaments placed on the tops of iced cakes. To Boil Sugar to Caramel. 1468. To every pound of refined su;jar allow one gill of spring water ; juice of half a lemon. Break a pound of refined sugar into a de- licately-clean stewpan, pour in one gill of spring water. Set it on a clear fire and let it boil very quickly, skimming it very care- fully as soon as it boils. Keep it boiling unfil the sugar snaps, which may be known by dipping a teaspoon into the sugar, and then letting it drop to the bottom of a pan of cold water. If it remains hard, the sugar has attained thcris^ht degree ; then squeeze in the juice of half a lenion, and let it remain one minute longer on the fire. Then set the pan in another of cold water, and the caramel will be fit for use. Have ready moulds of any form, rub the insides with oil, dip a fork or spoon into the sugar, and throw it over the moulds in fine threads or net-work. Syrup for Compotes. Time, a quarter of an hour to twenty minutes. 1469. One pound of refined sugar ; one pint and a half of water. Boil a pound of refined sugar in a pint and a half of spring water, carefully remove the scum as it rises, and the syrup will then be fit for use when required. To Colour Sugar Red, 1470. Crush the sugar rouqihlv with a rolling-pin, but do rtot pound ft fine. Put it in a plate and drop a little prepared cochineal over it. Set it before the iire to dry. It will then be ready for use. Clarified Sugar or Syrup. Time, four or five minutes to boil. 1471. Two pounds of double-refined loaf sugar ; one pint of spring water ; half of the white of one egg. Break into small pieces two pounds of double-refined loaf sugar, put it into a clean stewpan with a pint of cold spring water. When the sugar is dissolved, add "half the white of iui egg, which should be well beaten. Watch it, and when it boils take oil" the scuui, keep it boi'ing till no scum vises, and it is perfectly clear, tliQii run it through a clean napkin, and the sugar will be fit for use. Or it may be put into a close stoppered bottle, when it will keep for some time. Spun Sugar. 1472, Having boiled the sugar to the fifth degree, oil the handle of a wooden spoon tie two forks together, the prongs outward' dip them into the .sugar lightlv, take theni out and shake them to and fro. Let the sugar run from them over the spoon, form- ing fine silken threads. These you can form with your hands into whatever yon mav require for garnishing. Or, which is really better, you may do so from the lip of the sugar-pan. However, it requires prac- tice, A good cook will have sugar spinners. Icing for Cakes. 1473. Whites of three eggs ; one pound of sugar ; flavouring of vanilla or lemon. Beat the whites of the eggs to a high froth, then add to them a quarter of a pound of white sugar pounded and sifted, flavour it with vanilla or lemon, and beat it until it is light and very white, but not quite so stiff as meringue mi.xture. The longer it is beaten the more firm it will become. Beat it until it may be spread smoothly on the cake. To Ice or Frost a Cake. 1474. When the icing is made as directed, place the cake on the bottom of the tin in which it was baked. Then spread the icino- on the sides with a piece of cardboard aboul four inches long and nearly three wide. Then heap what you may think sufficient for the top in the centre of the cake, and with the cardboard spread it evenly over. Set it in a warm place to dry and harden i after which '^rnament it as you please. If sugar ornaments are put on, it must be done whilst it is moist or soft ; or if the icing is required coloured, pink may be made with cochineal syrup, blue with indigo, yellow with saffron, green with spinach syrup, and brown with chocolate. Almond Icing for Bridecake. 1475. Tile whites of three eggs ; one pound of sweet almonds ; one pound of loaf sugar • a little rosewater. ' Beat the whites of the eggs to a stmn; froth, beat -^ pound of almonds very fine with a little rosewater, mix the almonds with the eggs lightly together, and one pound of common white sugar beaten very fine and put in by degrees. When the cake is sutriciently done take it out, lay the icing ov., and then put it back to brown. r- -Tcing, &c. Icing- ■ Spongccahcs — Pound Cake. 2S1 in, and the sugar will into a close stoppered ep for some time. Sugar. i tlie sugar to the fifth I of a wooden spoon, the prongs outward' ar lightly, take theni to and fro. Let the jver the spoon, form- ds. These you can Is into whatever you ishing. Or, which is do so from the lip of ■ver, it requires prac- 1 have sugar spinners. • Cakes. •ee eggs ; one pound f vanilla or lemon. the eggs to a high I a quarter of a pound :d and sifted, flavour 1, and beat it until it but not quite so stiff The longer it is will become. Beat sad smoothly on the ost a Cake, g is made as directed, ; bottom of the tin in L'hen spread the icing :e of cardboard about nearly three wide, may think sufficient tre of the cake, and read it evenly over. to dry and harden, t as you please. If It on, It must be done t ; or if the icing is : may be made with with indigo, yellow 1 spinach syrup, and )r Bridecake. iree eggs ; one pound pound of loaf sugar ; the eggs to a strovii f almonds very fine , mi.x the almonds together, and one s sugar beaten very egiees. When the take it out, lay the t back to brown. Sagar Icing for the Top. 1476. Two pounds of double-refined sugar; whites of five eggs ; a little lemon juice. Whisk the whites of the five eggs stiff enough to bear the weight of an egg. then with a spatula or wooden spoon mi.\ gra- dually with them two pounds of sugar which has been dried and sifted, work theni to- gether for a few minutes, and add a tea- spoonful of strained lemon juice. Spread it aU over the cake, covering the almond icing thickly and evenly. Dry it very slowly in a cool oven, or if it is put on as soon as the cake is taken from the oven, the icing will be hard by the time the cake is cold. Ornamental Frosting, 1477. Whites of eggs; sugar and colour- square tin pans with buttered paper, and, having stirred the ingredients well togetlier, put the mixture in, an inch deep in the pans. Bake tiieni in a quick ovt-n half an hour, cut it into squares, and serve it wuU or without icing. A Rich Pound Cake. Time, one hour. 14S0. One pound and a half of flour; one pound of butter; one pound of wliite sugar; ten eggs; a wineglassful of brandy; half a nutmeg; a teaspoonful of vanilla, or essence of leaion. Beat the butter and pounded sugar to a cream, whisk the eggs to a high froth, then put all the ingredients together, and beat until light and creamy. Put it into a tin lined with butterwl paper, and bake it in a moderate oven lor one hour. When done, turn it gently out, reverse the tin, and set the cake on the bottom tmtil cold. Let the paper remain on until the cake is to be cut. Cocoa-nut Pound Cakes. Time, half an hour. 1481. One pound of pounded sugar; half a pound of butter; one teacupfui of new milk ; one jwund of flour ; the peel of half a lemon grated, or a teaspoonful of essence of lemon; four eggs; one cocoa-nut ; one teaspoonful of carixjnate of soda. Mi.\ a pound of sitied white sugar with half a pound of butter beaten to a cream, the peel of a lemon grated, or a teaspoon- ful of essence of lemon, a teacui)ful of new luilk, and lour eggs, beaten separately. Stir all well together, then add the soda, or the same quantity of powdert'd salcratus, I and beat it all thoroughly togethei' with a i pound of sifted flour, or as nuich as will uiake it as thick as a pound cake, then lightly stir in the white nn'at of a cocoa-nut grated. Line square tins with biitieitid paper, put the mixture m an iiiclideep, and bake it in a quick oven. When done, take out the cakes and set them to cool. It may be baked in one tin, but will require a longer time, and either way it must be iced or frosted over. Plain Almond Cake, Time, three-quarters of an hour to one hour. 1482. Three ounces of sweet almonds; a quarter of a pound of white sugar; four eggs a quarter of a pound of tine Hour; one c unce of citron. Stir into the yolk'; nf four wfll-bf.Tten eggs, two ounces of white sifted sugar, and white meat of the cocoa-nut grated. Line, then add it by degrees 10 three ounces ol mg. For this purpose have syringes of dif- ferent sizes, draw any one you may choose full of the icing, and work it in any designs you may fancy. IVliecls, Grecian borders oxjloivcrs look well, or borders of beading. The cake must first be covered with a plain frosting, which may be white, or coloured pink with cochineal powdered, blue with a little indigo, or brown with a little chocolate finely grated, green with a little spinach juice. Spongecake. Time, three-quarters of an hour to one hour. 1478. Five eggs; half a pound of sifted loaf sugar; the weight of two eggs and a half (in their shells) of flour; one lemon. Take half a pound of sifted loaf sugar, break five eggs over it, and beat all to- gether for full half an hour with a steel fork Previously take the weight of two eggs and a half (in their shells) in flour. Alter you have beaten the eggs and sugar together for the time specified, grate into them the peel of a lemon, and add the juice if approved. Stir the flour into this nii.vture and pour it mto a tin. Put it instantly into a cool oven. Cocoa-nut Spongecakes. Time, half an hour. 1479. Si.x eggs ; half a pound of sugar ; a quarter of a pound of flour ; one tea- spoonful of lemon essence; one of salt; half a nutmeg; '^ i : cocoa-nut. Beat tiu )o'k.'^ of si.x eggs with half a pound of sugar, then add the flour, salt, essence of lemon, and half a nutmeg grated. Beat the whites of t!ic eggs to a stiff froth, and stir them to the yolks, &c., and the % \ i !l I? ii. 282 Rice. Lady Fnakes', Ma,,r, Josephine, Cakes, &c. ? ■ J If i I ii I Whkl.r ,''"°'''*'''' '^^'° ounces of sugar he fio^r rf^i '"'^ ^'^''' '"•■^■^•"•'^. '-ind add M?xn? M, '''^,?"'' '^'■'■^^ ^^'^^--^ th^" fire. a £»e •ST"^'''^.'°='''^''''^'-' ''"'J P"' it into a b tteied tin, and bake it in a moderate Well beat eiirht ee"-s for Inlf nr. u p.K1he°\eS \™a' Tif ,■;,■ ""1, "-» Rice Cake. Time, one hour, 1483. A quarter of a pound of Pronnd nee; a quarter of a pound of flour- ha f? ]?ound of sifted su^rar; six ounces of butter • four eggs ; and a few seeds. ' f.; ,'1'' fhe sugar, rice, butter, and flour together then add the rokites of the e"°s foth Whenit begins to look \vhite add he yolks Stir all well together. Lii^ ^ i fin with buttered paper, and bake it. lady Freakes' Cake. onn"^?"^' '^'^'■^'^-fliiarters of a pound of flour' quarter of a pound of butter; three eZl'- quarter of a pound of currants ; quarter of a pound of sugar. i"'"it-r 01 Beat the butter to a cream nHH fv,» M>gar. beat the eggs and allTli together but by degrees, mix in the flour and cur rants, then add a very little milk. Small Eice Cakes. Time, half an hour. 14S5. A quarter of a pound of rice- 1 quarter of a pound of butter; a quarer'of a pound of sugar; four eg-s ^ Beat the butter to a cream, add it to thp sTfSd'"^ w'uf ^ 'I' sugar' pounded .^' sifted. Well beat the yolks and whites of four eggs seoarately. stir in the volks firsf tA.™V^}^ r" together; thehadd he whites whisked to a stiff Troth, mix it untn becomes a paste, and bake it in sma Josephine Cake. Time, one hour. 1488. Half a pound of butter ■ i,-,ir pound of brown sugar • five ™ '^^ ^ pound of flour ; half a niund of "^ ' °"^ one glass nf whi;e vS^ine ^ °^ '""''''"'■'' = the^'nTearln fh^sr'r IjTl *° ^ ---• (,„„.„„>" '"^^"Sfar, and the five ofr,rs u-,.ii oeaten. Mix it p-nrin'.ii„ • . ''-&&*"Lu Kich Seed Cake. Time, one hour, 1489. Half a pound of butter • hilf . x"ls° • \"ifrs ■ 1^: P°""^ °^ P" - '«our; ^ Beat^iai^^fa pr.dTfTurtfore th fire to a cream, then stir in »jU, °^'°'^^, the Sar. and beat t together for om"''"^"^ '"" add theyolks of six^td tt J^TtlS ' esfCfs. one ,Tt a finio . .u ""hls 01 tnree a^pomurof p^xt^^'flouran^"" f ^'"'^^"'^''y seeds to taste. Bake^Mn ? r^'r '''''^''^^ a buttered paper fntmoderate oven?' "'' Rice Cake. Time, half an hour. i486. Haifa pound of ground rice • volks of SIX eggs; whites of four; eight di'onsof essence of almonds; six ounces oVioafsTga? Beat the yolks and whites of the S4; separately, mix the yolks with the r ce - add the sugar, the lemon essence, and the white, well beaten. Put all into a tin and bake. Manx Cake. .n'f r.^l^P.P^""'^ ^r'-jce flour; half a half a lemoi^" '"^'' ' ''^"' '^^' ' P''^^ ^^ Common Seed Cake. Time, two hours, 1490. Two pounds and a holf ^r a half a pound of loaf su-ar • nm if ^""'" ' ful of thick vpa<;f . LiT-'' •' °"''' tablespoon- raway seeds and" 3° SSe^P-S To"" 'i'= T Joush of a middling sSe^' I If ■= "'= hoop, with buttered DaiirS,; ■ ., ""' "' lure and a^aln sefS Cf' l^". "\ "'« '"'"- bate it for o°ne l,o„r in .S't'l? "'= ",'= '° "^=- When done, b.^5;Th;"o7rr:.iir„r- A Light Cake. Time, one hour. 1491. One pound of flour- half a poun4 :,aHMU ^^!=^ 111 Spougc, Lafayette, Lemon, Savoy, Soda Cakes, ^-e. 283 5 for half an hour, and 3und of rice flour, half ar pounded, and the id. Mix all well to- a bettered tin. of butter ; half a pound of sugar ; three tea- spoonfuls of German yeast ; a little milk, and nutmeg. Put the Hour, sugar and nutmeg mto a bowl and mix it thoroughly with tlucc teaspoonfuls of German yeast. Sot it to rise and just before setting it in the oven mix it up with the butter, warmed in a little niiik, as stiff as you can, and bake it one hour. Add a few' caraway seeds or citron, if you please. Spongecake. Time, one hour and twenty minutes. 1492. Three-quarters of a pound of loaf sugar ; half a pound of iiour ; peel of one ioinon ; seven eggs. Put the sugar over the fire to melt, with rather more than half a cupiul of boiling water, and the lemon peel ; whisk s'-ven eggs, leaving out the whites of three, to a troth, pour the su- gar to them, whisking it all the time, and whisk it together for twenty minutes, then add the flour by degrees, stirring it gently. Line a tin with buttered paper, and only half fill it with the mixture, put a piece of white paper over the top, as great care is required to pre- vent its burning, and bake it for one hour. Do not open "the oven until the cake has been in a quarter of an hour. Lafayette Cake. 1493. A Savoy cake ; some jelly or jam. Make a Savoy cake, and bake it in a round tin five inches in diameter, with straight sides. When cold, cut it in slices a quarter of an inch thick, spread each with jam or jelly; put it together again, placing one slice on the other, three or four for each cake, ice the top and sides, and while it is soft, mark it to cut in wedge-shaped pieces when served. This cake may be served without icing, and may be made of pound- cake, or Dover cake. Lemon Cake. Time, one hour. 1494. Six eggs ; half a pound of pounded sugar ; seven ounces of flour ; peel of one large, or two small lemons. Beat the pounded sugar with the yolks of the eggs until it is smooth ; whisk the whites to a froth stiff enough to bear the weight of an egg, and add it to the beaten yolks ; then stir in gradually seven ounces of flour, and the grated peel of one large, or two small lemons. Line a tin with buttered paper, pour in the cake mixture and bake it. Time, one hour and a half. J495. Eighteen eggs ; three-quarters of a pound of flour ; a pound and a half of sifted sugar; four lemons ; a pound and a half of butter; one glass of brandy. Break the eggs, and leave oiit six whites, brat them separately for quite hall an hour ; add to them by degrees tlnee-ciuarters of a pound of well dried flour, one pound and a half of sifted loaf sugar. Grate into it the peel of four lemons. Beat a pound and a half of butter to a cream, and add all to- gether, beating the ingicdients well up with a glass of spirits. Savoy Cake. Time, to bake, one hour. T496. Nine eggs; their weight in pounded loaf bugar ; the weight of six in fluur ; the peel of one lemon grated. Break the eggs into a round-bottomed preserving-pan with the loaf sugar pounded and sifted, and the peel of the lemon grated. Set the pan over a very slow fiie, and whi^k it till quite warm (but not hot enougli to set the eggs), remove the pan from the lite, and whisk it till cold, which may be a quarter of an hour; then stir in the flour slightly with a spattle. Take a round inould, be very careful it is quite dry, rub it all over the in- side with butter, put pounded sugar round the mould upon the butter, and shake it well to get it out of the crevices ; tie a slip of paper round the mould, fill it three parts full with the mi.Muie, and bfdnto%akJs of half an inch thick with the hand. Bake i 10 Plain Short Bread. rime, twenty-five to thirty minutes fof three cakes. 1500. One pound of flour ; half a pound of butter ; three ounces of brown su<.ar tb^k^^'allS"'"'"^"^'^^''^^'^^^'"-' Beaulieu Cake. Time, two hours. iSor. One pound of butter ; ei^ht whole eggs ; one pound of flour ; three-quarters o a pound of sifted sugar ; a teaspoonfl of cloves; nutmeg and cinnamon in a fine powder; one glass of wine ; three-quarters of a pound of currants. Beat the butter to a cream and mi.x with It the whites and yolks of eight eo-s bente sepanately Have ready Manu bylL SL'a I pound of flour and the same of sifted sugar M,x them with a few cloves, nutmeg In cinnamon in a fine powder ; then bydtgree. work the dry ingredients into the butter and eggs. When well beaten, add a g'ass of S'"t' if "* ',^/"'-™"t^. picked and Sashed Beat It well for one hour. Put it into -i buttered tin, and bake it in a quick oven for oiio nour. Leaving out four ounces of butter and le same of sufmr mab^c „ i.. _ , ."" ifterl fin • f'^ ° '''""' "^^ 'O'-if sugar SI ted fine, and mix them weil together I hen stir in the rice, a little orange flowed TZr ^^r^^y- !»"^,^'^<^ Pcelof two Kfmon g a ed. 1 hen add the whites of seven egj, ue 11 beaten, and stir the whole together foj I -alf an hour. Put the mixture in a hoo' lined with buttered paper, and bake it in S quick oven for half an hour. ^ To Clean Currants for Cakes. 1503. Pick out .all the sticks and stones- col Ii '"'""/' '" '^ P^"' '-'"d more than cover them with water ; rub them betwenn your hands, take them' up by tl^e handS pick out any imperfections, and p tSn Ihem'"" H '^ P''^"- )^'^^" ■'^" ^"-^ ^one, cove hem with water, shake them about take hem up in the hand, press the water from then and spread them on a thickly folded cloth lay them in the sun or near the fire to Z^' I " ,"''""' ■''"^ sP'"^'id them that they may be thoroughly dried. Keep them in glass jars or bo.ves lined with paper. Some dried currants require only to be picked over rmsed in one water, and dried ., *> ""•■ "-"" *j"iices 01 Dutter and the^same of sugar makes a less luscious Adelaide Cake. Time, one hour and a half, 1502. Yolks of fifteen, whites of seven eggs ; ten ounces of loaf sii-ar • half t pound of ground rice; a little' onti^e^ flou^er water or brandy ; peel of two lemons Whisk the yolks of fifteen eggs for nearly Plain Plum Cake. Time, two hours and a half. 1504. Two pounds of flour; three spoon- T^nnn°H^T'' ^°"'" ^^^^ -' three-quarters of a pound of sugar; one glass of sweet wine • lemon ; one pound of currants, or a few caraways. Rub eight ounces of butter into two pounds of dried flour; mix it with three I spoonfiils of yeast— not bitter-to a paste [and let it rise an hour and a half; then mi.K m the yolks and whites of four e£rr. . a little orange-flower the peel of two lemons he whites of seven eggs the whole together %r the mixture in a hoop paper, and bake it in a n hour. rants for Cakes, the sticks and stones; a pan, and more than r ; rub them between n up by the handful, ctions, and put thom 'hen all are done, cover ike them about, take press the water from n on a thickly folded sun or near the fire to pread them that they ried. Keep them in :d with paper. Some inly to be picked over, !id dried. then make it into small cakes. Bake them on a tin in a hot oven, and when they are a nice colour on both sides, open the oven floor that they may well soak through for a short time. A Rich Fli\m Cake. Time, two hours, or more. l!;o6. One pound of fresh butter ; twelve egus ; one quart of flour; one pound of moist sugar ; half a pound of mixed spice ; tlireo pounds of currants; one pound of raisins ; Inilf a pound of almonds; half a pound of candied peel. Beat the butter to a cream with your liand, and stir into it the yolks of the twelve eggs well beaten with the sugar; then add tlie spice and the almonds chopped very fine. Stir in the flour ; add the currants washed and dried, the raisins chopped up, and the candied peel cut into pieces. As each ingre- dient is added, the mi.xture nuist be beaten by the hand ; then butter a paper, place it round a tin, put in the cake, and bake it for two hours, or more, if required. Baisin Cake. Time, one hour and a quarter, 1507. One pound of flour ; one pound of sugar ; one pound of butter ; si.\ eggs ; one wineglass of brandy in which rose-leaves have been steeped ; one small nutmeg ; one small teaspoon ful of soda or saleratus ; one pound of raisins. Beat a pound of butter to a cream, and add ittothe samcweight of flour, andof sugar pounded fine and stUTcd into the yolks of si.x eggs; then beat in the whites whipped to a "stiff froth, a glass of brandy, a small nutmeg grated, and a small teaspoonful of soda or saleratus dissolved in a tablespoon- ful of hot water. Beat the whole together until it is light and creamy ; then add a pound of raisins stoned and chopped. Strew a cupful of flour over them before putting them into the cake ; line a tin with buttered paper ; put in the cake mixture, and bake it in a quick oven. Neapolitan Cake; 1508. One pound of flour; ten ounces of sweet almonds ; four ounces of bitter almonds ; peel of two small lemons ; three- quarters of a pound of sifted loaf sugar ; one spoonful of orange-flower water ; three- quarters of a pound of good butter ; yolks of four eggs. Blanch and pound the sweet and bitter almonds with a spoonful of orange-flower water to a smooth paste. Mix them with the flour and butter broken into pieces ; rub the sugar on the peel of the lemons; pound it very fine, and add it to the flour and the almonds, mixing th half a tahiespoonful of pearl. ish mint with a very little cream. Mi.\ all together. Pjcat four eggs and .add them to the gingerbread the very last thing. Line a tin with pajicr, butti-r it, and ]hii the mixture in it. Bake in a slow oven. Honeycomb Gingerbread. Time, ten minutes. 1522. Half a pound of flour; half a pound of coarse sugar ; a quarter of a pound of butter ; half an ounce of ginger ; half an ounce of lemon peel ; juice of one lemon ; six ounces of treacle ; a quarter of an ounce of butter for the tin. Add to half a pound of flour half a pound of coarse sugar ; rub into it a quarter of a pound of butter ; add half an ounce of gin- ger ; mix it up. Put half an ounce of lemon peel, well grated, over it. Pour in the juice of a whole lemon. Use enough treacle to make it into a very thin paste that will spread over a sheet of tin. first having rubbed the tm with butter. Bake it in a moderate oven, and watch it carefully. When it is baked enough, cut it into strips upon the tin, and roll it round your finger like a wafer. These rolls must be kept in a tin case ; if they should chance to get moist they must be renewed in the oven when wanted. Cocoa-nut or Almond Gingerbread. Time, three-quarters of an hour. 1523. One pound of treacle; nine ounces of wheaten flour ; nine ounces of rice flour ; one ounce of ground ginger ; half a pouud of fresh butter ; half a pound of moist sugar; seven ounces ct grated cocoa-nut or o' pounded almonds ; peel of two small lemons; one ounce and a half of candied orange peel. Ml t t^ IMii '7— "f II Wh'' §''' ) ,i'''i' K ' *\ ■ !■ •. *i %¥ ( a- 2S8 Orange Ghigerbrcad.^Sydenham Cake, &c. Put a pound of treacle into a saucepan with half a pound of fresh butter, and wlicn hot pour It into the flour and rice ilour, pre- viously mixed with the sugar, ginger, grated lemon peel, and sliced citron. Ueat the mixture well fo^^ether, and set it to become cold ; then stir or beat into it seven ounces of grated cocoa-nut or of sweet almonds pounded small in a mortar ; boat it for a few minutes, and then drop the mixture from a tablespoon on a buttered tin anv size you preler the cakes to be, and bake th(;iu in a slow oven. Orange Gingerbread. Time, a quarter of an hour. 1524. Two pounds and a quarter of flour; one pound and three-quarters of treacle ; eight ounces of candied orange pcol ; tliiee- quarteis of a pound of moist sugar ; one ounce of ground ginger; one ounce of all- spice ; thiec-quatters of a pound of butter; one teacuplul ot milk ; yolk of one egg. Mix with the (lour a pound and^riiree- quartcrs of treacle, the candied orange peel cut very small, the moist sugar, ground ginger, and allspice ; melt the butter till it IS oiled, mix it well with the flour, &c., and put It in a cool place for ten or twelve hours. Roll it out about half an inch thick. Cut it into any form you please, or divide it into pieces rather longer than square, brush them over with milk mixed with the yolk of an ^gZ-, and bake them in a cool oven. Hunting Nats. Time, fifteen to thirty-six minutes. 1525. One pound of flour ; half a pound of treacle ; half a pound of brow.n sugar ; six ounces of butter ; and grated ginger? Mix the above ingredients welt together, make them into small nuts, and bake them on a baking sheet. Gingerbread Nuts. Time, twenty minutes to half an hour. 1526. One pound of Lisbon sugar; two pounds of treacle ; three-quarters of a pound ol butter; four pounds ot flour; four ounces of ginger; one ounce of allspice; two spoon- fuls ol coriander seed; some candied orange jieel; two spoonfuls of brandy; yolks of four Mix the sugar, treacle, and butter, and melt all together; then stir in the flour ground ginger, allspice, coriander seed, and the orange peel cut very small. Mix all into a paste widi the eggs well beaten, and the brauUy, and make them into nutj or cakes Ginger Snaps. Time, twenty minutes to bake. 1527. Half a pound of treacle ; quarter of a pound of brown sugar; one pound of Hour; one tablespoonful of ground cini'er- one of caraway seeds. *>*>'. Work a quarter of a pound of butter into a pound of fine flour, then mix it with tho treacle, brown sugar, ginger, and caraway seeds. Work it all well together, and (orm It into cakes not larger than a crown piec- place them on a baking tin in a moderate oven, wiien they will be dry and crisp. Irish Luncheon Cake. 1523. Two pounds of flour, a quarter of apoundof povvdere: sugar; six ounces of washed and dried currants ; one ounce i,r candK-d peel; a quarter of a pound of butte, • one teaspoonful of carbonate of soda; one SLttSmk""'" °' '""'^ ^^^^' ^"^ --' Rub the butter into the flour, and add to It the poudererl sugar, the currants washed and dried, die citron cut into pieces, the silt and carbonate of soda. Mix all these in- gredients together. Then whip up the whites ol four eggs to a stiff froth, and mix up the cake with them and some buttermilk to a moderate thickness, but not too stiff Grease the cake tins with lard, and dust tliem with flour; half fill them with the cake mixture, and bake them in rather a ciuick oven of a light brown. To know when tliev ^""^^^P^^r P''''^ ^ *'^^^" skewer through the middle of each cake, if the skewer is stiekv put the cake back into the oven, but should the skewer come out clean the cake is done 4"''ff^ '"^ out on a sieve to let the steanl Sydenham Cake. Time, one hour, to bake. 1529. Half a pound of flour; a quarter of a pound of butter; three ounces of pounded sugar; one teaspoonful of caraway seeds- a if nn^^'T"^ '■"".'^ ""''"'^-' half a teaspoonful of pounded salts ot ammonia Rirb the biitter into the flour, and then mux m the seeds, and the g..,ger and grat^-d nutmeg; add the yolks of two well-beaten ^Sg;. and the whites whisked separately to the salts by putting them into a spoon, holding them over the cake, and pourin- from a .«^///t' sufficient bMing water to make all into a paste. Then put it into a tin lined with a buttered paper, and bake it. To asceilam when it is done, plunge a knife into the centre, and d it conies out dean the cake IS ready. I \:2Aik' ' i ir Snaps. minutes to bake, nd of treacle ; quarter n sugar; one pound of iful of ground ginger; a pound of butter into r, then mix it with the . Ringer, and caraway veil together, and (orm iir than a crown picec, ;ing tin in a modL-rate be dry and crisp. cheon Cake. ' of flour, a quarter of : sugar; si.x ounces of urrants; one ounct; of .*r of a pound of buttci; ubonate of soda; one four eggs, and some 3 the flour, and add to ■, the currants waslud ;ut into pieces, the salt la. Mi.\ all these in- Then whip up the a stiff froth, and mix I and some buttermilk ess, but not too stiff. . with lard, and dust ill them with the cake em in rather a cjuick To know when they 1 skewer through the if the skewer is stickv ' the oven, but should lean the cake is done. ieve to let the steam u Cake. ur, to bake. of flour; a quarter of ;e ounces of pounded of caraway seeds; u g; half a teaspoon! ul imonia. the flour, and then le g..,ger and grated i of two well-beaten 'hisked separately to ix all together with them into a spoon, : cake, and pouring filing water to make :>ut it into a tin lined . and bake it. To i, plunge a knife into anies out clean the I . Blar.c Mange. a. Open Jetly^ ivtth fVhipped Cream. 3. Miringues. \. Tartlets. 5. fVedding Cake. 6. A 1 Souffle. 7. 'Tivelfth Cake. 8. Custards -with Jelly. if .. ? W vf^F ' ■ j: ■ I; .\'. - \ 1 tr ? p ^ >l ;' ' 1 : i r ' ii ^ fl 1 [W !;♦ i * ■ ! si ■ :< ' % Twelfth and Bridecakes, Gat can dc Chocolat, Gateau, &e. 2S9 Twelfth Cake. Time, lour hours antl a half. i5';o. '1 wo pounds of flour ; two pounds of butter ; two poundsof loaf sui^ar; twenty fpgs; four pouuds of currants; half a pound ol almunds ; one pound of citron ; half a pound of orange; half a pound of candied Icnion peel; one wincglasshil of brandy; one nutmeg; a quarter of an ounce of ginger and a little mixed spice. Work the butter to a smooth crram with till! hand, mix it with the pounded .sugar and the spice, and worlc it well together for ten minutes. Then break in the eggs by degrees, and beat it for twenty minutes. Add the brandy and then the flour, again stirring it well together; add the currants washed and dried, the citron, and the candied peel cut into thin shreds, and the almonds blanched and chojipcd very fme. Mi.x all thoroughly but lightly together, and put it into a hoop lined with buttered iiaper; smooth it on the top with your hand dipped into milk, and put the lioop on a baking siicct, and then on a raised stand in the oven to jirevent the bottom of the cake from burning, and bake it four hours and a half in a slow oven. When nearly cold, ice it over, and ornament it with fancy articles of any description, with a high ornament in the centre. Kich Bridecake. 1531. Four pounds of flour; four pounds of fresh butter beaten to a cream; two pounds of white powdered sugar; six eggs for each pound of flour; ore ounce of mace and nutmeg mixed; one tablespoonful of lemon extract ; four pounds of currants picked clean; four pounds of raisins cut in two and stoned; and one pound of almonds blanched and chopped ; half a pint of brandy. Beat the yolks of the eggs to a smooth paste, beat the butter and flour together, and add them to the yolks and sugar. I'hen mix in the whites beaten to a stiff froth, the spice, and half a pint of brandy. Stir all together for some time. Strew half a pound of flour over the fruit, mix it thorou; then by degrees stii it into the cake. Butter a large tin mould, line it witli white Ijuttered paper ; put in the mixture, and bake in a moderate oven. Ice and ornament delicately. Gateau do Cliocolat. Time, to bake the cake, about one hour. 1532. Fourteen eggs ; two pounds of fine sugar; a little lemoa essence; four ounces of fin<« flour; five o\mces of patent flour; ounces of chocolate; whiles df three t ,., . half i) lemon. Beat up with awcKid<'n spoon the vnlksof the eggs Willi one pound of pnwiliM.Ai -sug.tr flavoured with lenxm, until it look^ nearly white; whi|) the whites of thi* egys x-'v stiff, add them to the beaten yolks ami sug, i and mix the flmir well in but lightly. Y a 7tr// buttered mould three-part'- full wn this mixture, and place it in a s w over keep iig the door shut. Whendoi . turn u out of the -rionld, and let it get cold. Meant ini-, niak<^ some chocul.ue icing thus: — I'ou "d and sift the other pound of sugar, put i Mito a basin with the wmt^s of three eggs, j^nd beat it well together, .uldmg the jui.;e of lalf a lemon. It is not done till it hangs ii Hikes from the spoon. Melt about a (juarl^ i of a pound of chocolate over the tire, when jUite melted iciiii; till it isda k enough. (Mazetli' with it. Decor, !te witli spun sugar. Gateau. Time, one hour, to bake. *533- Twenty ggs Ihoir weight lir it in with the guteau sugar; the wcigl, one pound of Jon meats; one pot ot a pint of white wi peel of half a lemc in fine of eleven eggs in flour; m almonds; green sweet- apricot jam; a quarter of ' ; one tjl.iss of brandy; half a pint of custard. Beat the yolks ( the eggs \vith the flour well, then brat th whites to a very stiff froth. Take care tli t not the least s] -ck of the yolk falls into hem, or *' ey will not beat up so stiffly; by legrecs rnix them with the sugar, then all ><4ethcr. and heat the whole for half an i ait. Take two nice moulds, one larger i )und than the other, butter them well, fill them wi(h the cake batter, and bake then in a quick oven for an hour. When the h\ )ngecakes are baked, take them up. Keej) 'hem one day. Cut the top of the larger i le smoothly off and scoop out the inside, c it it in slices, cover them with layers of jai and replace them. Cut off the top of the ^ nailer cake, make a hollow \n the centre, pur the cake you have removed into a basin, and soak it in the wine and brandy for some hours. Then mix it with half a pint of good custard, and re- place it in the hollow, put on the top, gla/.o it with pale chocolate glazing, ornament it with almonds, and decorate the lop with green sweetmeats. Put a frill of pink and wh.ite cut paper round th.e bottom of the cake. This is a nice dish for a supper. Gateau Nourmahal. 1J34, A large stale spongecake ; straw- »9 r .. ^f >l ?s ■ < f' t- * i 1 I f :| * Ifl i r * i !i i 290 Chocolate, Spice, JVifie, Snozu, Honey Cakes, &e. berry, raspberry, and greengage jam ; one glass of brandy; one glass of white wine; three eggs ; fourte(ui ounces of loaf sugar ; half a pint of cream ; half a pint of milk ; peel of one lemon. Cut four or five slices from the bottom of a round spongecake, and spread over each slice a layer of the different preserves ; re- place them in their original form, covering the top layer with a thin slice of cake, press it lightly, and with a sharp knife cut out the centre of tlie cake, leaving a wide margin all round. Put the part removed into a basin, pour over it the brandy and wine, adding the peel of a lemon grated. When well soaked, mix it with a good custard made with the milk and cream, the yolks of the eggs, and hvo ounces of loaf sugar. Beat it all well together, pour it into the centre of the cake, and put the top over it. Whisk the whites of the eggs with the re- mainder of the sugar pounded fine to a sf/ff paste, and spread it thickly and very smoothly round the bottom of the gateau, form a scroll of icing coloured with a little cochineal syrup round it, and the same on tiietop, put it into a cool oven to set the icing, and ornament it with leaves, fruit, and almonds. Chocolate Cakes. 1535. One pound of flour ; one poimd of sugar ; one pound of butter ; eight eggs ; two tnblespoonfuls of brandy ; a pinch of salt; chocolate glazing. Mix the above ingredients well together with a wooden spoon, putting the butter (melted before the fire) in last. iSpread a baking sheet with butter, put over it the mixture half an inch thick, and bake it. Cut the cake into oblong pieces and glaze them thickly with chocolate. Eicli Spice Cakes. Time, ten or twelve minutes. 1536. A pound and a half of flour ; three- quarters of a pound of sugar ; three-quarters of a pound of butter ; half a teacupful of mixed spice. Well work the butter, flour, and sugar to- gether with the spices, until thoroughly in- corporated ; roll it thin. C'-t it into small cakes, and bake them in a moderate oven. Wine Cakes. Time, ten or twelve minutes. 1537. Eiglit ounces of flour : h.alf a pound of sugar ; a quarter of a pound of butter ; one wincglasslul of wine; four eggs : a few caraway seeds. Mix eight ounces of flour with half a pound of finely-powderod sugar ; beat four ounces of fresh butter with a glass of wine, then make the flour and sugar into a paste with it, and four eggs beaten light, add a few caraway seeds, and roll the paste as thin as paper. Cut the cakes with the top of a tumbler, brush the tops over with the beaten white of an {:g^, grate sugar over, and bnke them ten or twelve minutes in a quick oven. Take them from the tins when cold. Snow Cake. Time, one hour and a quarter to one hour and a half. 153S, One pound of arrowroot; eight ounces of loaf sugar ; eight ounces of fi'csh butter; whitesof seven eggs ; flavouring of essence of lemon. Beat eight ounces of fresh butter to a cream before the fire, and add the sugar pounded and the arrowroot, beating die mixture all the time. When well mi.\cd, stir in the whites of the eggs whisked to a very stiff froth and the essence of lemon to your taste. Again whisk the mixture for nearly half an hour, pour it into a buttered tin, and bake it in a moderately-heated oven. Honey Cakes. Time, twenty-five minutes, 1539. Three pounds and a half of flour, one pound and a half of honey ; half a poun.l of sugar ; half a pound .of butter ; half a nutmeg grated ; one tablespoonful of ground ginger; one teaspoonful of saleratus, or carbonate of soda. Mix the sugar with the flour and grated ginger, and work the whole into a smooth dough with the butter beaten to a cream, the honey and saleratus, or soda, dissolvctl in a little hot water. Roll it a quarter ofau inch thick, cut it into small cakes, and bake them twenty-iive minutes in a moderate oven. Madeline Cake. Time, one hour. 1540. Four eggs ; half a pound of flour ; half a pound of butter ; half a pound of sugar ; peel of half a lemon. Beat half a pound of butter to a cream with the same weight of pounded sugar, and when thoroughly mixed, add the yolks of four well-beaten eggs, one at a time then stir in the flour, and then the whites of the eggs beaten as stiff as possible. Put it into a tin lined with buttered paper, and bake it in a quick oven. %jJSim. Webster, Dover, Madeira, Cream, Queen Cakes, &c. 291 Weljstcr Cakes. Cream Cakes. Time, a quarter of an hour, to bake. j i-.^. Kicrlit ccjijs ; to each cq;;:;the graterl I -II One pound and a lialf of flour ; one peci of one laij^e lemon; and one t.iblc- nouml of su'Mf ; one pound of butter; ten spoonful of double-rclined su^ar. Los- two tablcspoonluls of orani,'e-llo\ver I Whisk the whUes of eis^lu eg(^s to a stiff vviicr- two of wine or brandy ; halt a pound' froth, uiuil they will bear the wei.^ht of an ot^ctirrants ; two ounces of citron. e-i; on them, then stir in the grated peel of Mix a pound and a half of flour with a one lemon to each csj,'. and a tal)lespoonful of double-refined su.^ar. Put a sheet of wet wafer paper on a tin, and with alar,t;e spuon drop the froth on it in small lumps, at a little distance from each other ; sift a pound of white sui^ar sifted, rub into it a jioundof butti'r, acid ten well-beaten egs^s, two spoonfuls of wine or brandy, and half a noiind of currants washed and dried. Heat,- ^ llK' mixture until it is light and creamv. Put ; quantity of liuely pounded sugar over them, it iiilf an inch deep in square tin pans lined \ and set the tin in a very slow oven, close it \v\\\ buttered paper, and bake it in a quick ■■ up, and when the froth rises they are siitli- ,,.'vii • or it may be baked in one tin, and ciently done ; then take them out. put the ,'. I ' ,.,. i l)ottom5 of two cakes toerethi-r, lay them on ICtM 0\C1. . , , , ■ 1 Dover Cake ^ ^ sieve, and put them to dry in a cool ovimi. Time, one hour, or more. : l^^fore you close the bottom of your c.kes ' , ' , to drv, vou mav lay raspbeiiy or auv other T542. Half a pound of butter ; one pound :„.„ •,..,; ;,,,.„, L .,,.,., „,r..-i ;., of wliite sugar ; half a pint of milk ; four es;:s; one glass of brandy ; two tablespoon- jam bi-tween i jiyraiuid. them. Serve arranged in fills of oraiige-llowcr water ; one tt-aspoon- ful of ground cinnamon ; one nutmeg ; half a small teaspoonful of carbonate of sodii ; two ounces of citron and orange peel ; and sufficient flour to make it as thick as pound cake mixture. [■Scat half a pound of butter to a cream with a pound of white sugar, add half a pint of new milk, four well-beaten eggs, two hpoonfuls of orange-flower or rosewater, a wineglass of brandy, one small nutmeg grated, a teaspoonful of ground cinnamon, and half a sinull teaspoonUd of carbonate of ^ ,j^.,,^.^^ ^^,j^_^j_ ^^^,,^ .^„^, ,,,,, soda, dissolved in a tablespoonful of hot i ^jq,^^^ ^.^f^^ q^,^ ji^^. moulds water. Beat in as much flour as will maki^ ; -<• _ i ., i ,.i it as thick as a pound cake mixture, beat all well together, and bake it in a buttered tin in a (juick oven. Madeira Cake. Time, one hour. 1543. Six eggs; nine ounces of flour; nine ounces of sugar ; six ounces of butter ; Cakes a la Polonaise. 1545. The white of ;m egg ; some pow- dcied sugar ; puff paste. Take some good puff pasle, roll it a quarter of an inch thick, and cut it in jiieces lour or five inches scjuaie, gather up the fuiir corners of each, iiave ready some round moulds, dip them in warm water, and put them inside the cakes ; then put them in a qiiiclc oven. When they are three iiarl.-, done, take them out, aiul brush them over witii the white of a beaten egg, sprmkle pow- dered sugar over, and tinisli baking. Wlien , whip the white of egg and powdered sugar to a froth, and till the cakes with it. Queen Cako. Time, one hour. 1546. One pound of butter ; one table- : spoonful of orange-flower wa'er ; one pound I of white sun^ar ; ten eggs ; one pountl and nine ounces o. sugar ; six ounces o. ourter ; [ « p -^ ^^ ■,,\n^onas. one ounce and a hal of candied orange peel ; , ^ ; ^^ ' ^^.j,, .^ „. jKcl ot hall a large lemon ; half a teaspoon- ^ ^„ 'Grange-flower w.ater ; then add the ml 01 carbonate of soda. poundetl, the eggs beaten very light, lireak six eggs into a basin, and wh.sk - ^^^^ ^^ ^.^^^.^^ (^^^„. them for at least ten minutes ; then wh.sk ''^^J^l '^ ^^„^^ „,^^„ ^.^^^ ,,^,j. in n.ne ounces of si ted white sugar, nine of ;^^^J l\nvm,\., beaten to a sifted flour the peel of halt a large lemoti l^^'^\^,,^., ,„,„, ^,„ moulds, line them grated, and six otuiccs of butter just warmed, ^J^^^^^ i,^ ,j„^ „„,^,„., ^,,, sntlicently to whisk lightly in. Add the , ^^';;^i )^,^_, a half deep. Lake ... a quick candied peel cut into thin slices, and when readv to place in the tin, beat in the soda cii.ieidy, and Ijake it in a niode.atcly-heated oven for about an hour. 'I'he cake must be constaiidy whisked and beaten until put into the oven, and the tin lined with a buttered pajjcr. inch and oven. Small ftuficn Cakes, Time, a quarter to half an hour. 1547. One pound of Maw ; half a pound of butler ; six ounces of sugar ; half a pound 19— a .if, \ "^ ,-*!m ! \\ 4% « '^ g §1 f'l' ' 1;' T 1 ■' ji s ' ! I 292 Derby and Bread Cakes — Jninhles, &c. of currants ; a quarter of a pint of good cream ; tliree eggs; one teaspoonful of car- bonate of soda ; a quarter of a pound of almonds. Beat half a pound of fresh butter to a cream, sift in the flour gradually, add six ounces of pounded sugar, a quarter of a pound of swcLn almonds, blanched and pounded to a paste, and the currants washed and dried ; whisk the eggs separately, add them to the cupful of cream, and stir it into the flour ; put the soda into the centre, and beat it all thoroughly together for nearly a quarter of an hour. Then put it into small buttered tin pans, and bake them froin twenty minutes to rather more than half an hour. Derby Short Cakes. Time, ten minutes. 1548. Half a pound of butter; one pound of flour ; one egg ; a quarter of a pound of sugar ; half a pint of milk. Rub the butter and flour well together, and mix into a paste with one egg and \\\\V- a pint of milk, add a quarter of a pound cil sifted sugar. Roll out very thin, and cut into sliapos. Strew with sugar or ice the top of each, and bake on tin plates. Bread Cake. 1549. Three pounds of dough ; one pound of butter ; one pound of sugar ; one ]5onnd of currants ; six eggs ; one glass of brandy ; one nutmeg ; half a teaspoonful of allspice. Work the butter, sugar, and eggs' well togctlier, with a glass of brandy, then work it into the risen dough, adding the spice, and cuirants picked and washed. Make it into a loaf, and bake the same as bread. Jumbles. Time, ten minutes, 1550. A pound and a half of flour ; three- quarters of a pound of butter ; half a pound of sugar ; three eggs ; a quarter of a grated nutmeg ; half a teaspoonful of lemon ex- tract, or of ground cinnamon. Work three-quarters of a pound of butter into a pound and a half of flour, half a pound of sugar, and three well beaten eggs ; add a quarter of a nutmeg grated, a little lemon extract, or ground cinnamon. Mix it all well together, and then roll it out to the eighth of an inch in thickness, grate loaf sugar over it, cut it into round cakes, make an aperture in the centre of each, lay them on tin plates, and bake them ton minutes in a quick oven. Almond Jumbles. Time, ten or twelves minutes. 1551. Half a pound of butter; half j pound of loaf sugar ; one pound of flour ; \ quarter of a pound of almonds; juice of a lemon. Beat half a poimd of butter to a cream, with half a pound of loaf sugar pouncU'ij fine; mix it with a pound of'flour, and a quarter of a pound of almonds blanched and slued fine, or beaten to a paste vith the juice of a lemon. Work it well together, then roll it thin, cut it into small round cakes, and bake them in a quick oven. Strawberry Sli vrtcake. 1552. One large tablcspoonful of butter- two ot loaf sugar ; one well-beaten egg; two even teaspoonfuls of cream of tartar ; three cupfuls of flour; one small teaspoonful of soda ; one cupful of milk ; strawberries and sugar. Beat a large tablcspoonful of butter with two of pounded sugar to a cream ; add one well beaten egg, rub two even teaspoonfuls of cream of tartar in three cupfuls of flour and .idd liicm. Dissolve a small teaspoon' ful of carbonate of soda in a cupful of milk' add It last Bake in a flat pan in a quick oven. When done, let it get cold, cut it in throe layers, or in half, cover one layer uith strawberries, and sprinkle them with su^ar- put on a layer of the cake, another laver of strawberries and sugar, lay on the top 'layer, and dust sugar over it. The stiawberries mav be bruised in a syrup made with three large spoonfuls of sugar and three dessertspoonfuls of water, and boiled to a syrup for a few minutes, and when cold, spread over the calie. Shrewsbury Cakes. Time, twelve to fourteen minutes. 1553. Half a pound of butter ; hnlf a pound of sifted loaf sugar; one pound of flour; half a teaspoonful of powdered cin namon; a quarter of a pound of currant>; two or three eggs; or instead of currants half an ounce of grated ginger. 'lake '■ ilf a pound of butter, the same of sifted loaf sugar, and one pound of floiu Mix them well together. Add a little pounded cinnamon, and a quarter of a pound of currants ; wet the ingredients with the yolks and whites of two eggs. If two are not enough, add a third yolk. Roll tlw paste out rather thin, cut the cakes out of it the size of a saucer, pinch them round the edges. Bake them in a cool oven to a nice brown. ^ V -«<• iSrc. d Jumbles, twelves minutes, iind of butter; Imlf j ; one pound of (lour; j of almonds; juice of a id of butter to a cream, of loaf sugar pounclei pound of flour, and a of almonds blanched jcaten to a paste vith Work it well together, ut it into small round m in a quick oven. ry SI) .rtcake. ablcspoonful of butter; ne well- beaten egg; two ■ cri-aju of tartar ; tl\rce le small teaspoonful of milk ; strawberries and spoonful of butter with xr to a cream ; add one I two even tcaspoonfulj three cupfuls of (lour, solve a s/;n7// tcasponn- idain a cupful of milk; I a fiat pan in a quick let it get cold, cut it in ilf, cover one layer uitli linkle them with sugar; : cake, another laver of ar, lay on the top 'layer, it. may be bruised in a iree large spoonfuls of serfspoonfuls of water, ) for a few minutes, and 'er the calie. ury Cakes. fourteen minutes, md of butter; hnlf a sugar; one pound of nful of powdered cin a pound of curraiit> ; or instead of currants ed ginger. id of butter, the same md one pound of flour. ;r. Add a little pounded arter of a pound of ingredients with the wo eggs. If two are third yolk. Roll tlw n, cut the cakes out of 3r, pinch them round sm in a cool oven to Citron, Rock, Cocoa-nut Calces. — Italian Macaroons. 293 jn: n. — The currants may be left out, and grated ginger used instead, if preferred. Citron Cakes. Time, fifteen or twenty minutes. 1554. Half a pound of butter; six eggs; liali a pound of sugar; ten ounces of flour; one wincglassful of brandy; a quarter of a pound of citron. lieat half a pound of butter to a cream, t.ike si.K new-laid eggs, beat the whites to a j///froth, and the yolks with half a i)ound of white powdered sugar, and rather more than half a pound of sifted flour. Beat these well together, add a glass of brandy and a quarter of a pound of citron cut into thin slips. Bake it in small heart- shaped tins, or in any form you please, rubbing the tin over with meltcdbutter, and bake in a quick oven. Bock Cakes. Time, half an hour. 1555. Half a pound of butter ; one pound of (lour; half a pound of moist sugar; forty drops of essence of lemon; two eggs; half a glass of brandy or w hite wine. Kub half a pound of butter into a pound of dried flour and half a pound of fine moist sugar. Mi.K the whole with two beaten eggs and half a glass of brandy or white wine. Drop them on a baking sheet, and bake them half an hour. Cocoa-nut Sock Cakes. Time, half an hour. 1556. Half a pound of cocoa-nut; seven ounces of sifted loaf sugar ; three eggs. Grate the cocoa-nut, mi.v it with the sifted lump-sugar and the whites of three eggs. Put a i)iece of buttered paper on a flat tin, and with a fork drop the cake mix- ture in little cakes on it. Bake in a mode- rate oven. Italian Macaroons. Time, half an hour. 1557. One pound of Valencia or Jordan almonds ; t^vo pounds and a half of sifted loaf sugar; whites of fourteen eggs. Pound the almonds quite fine with the whites of four eggs, add the sifted loaf sugar, and rub them well together with the pestle. Put in by degrees ten more whites, wcking them well as you put th-em in. Put the mixture into a biscuit funnel, and lay them out on wafer paper in pieces about the size of a walnut. Put three or four pieces of blanched almonds cut into slips on each, and bake them on a baking plate in a slow oven. Riband Wafers. Time, fifteen minutes. 1553. One pound of pounded sitgnr; three quarters of a pound of flour ; nine eggs ; two lemons. 'i'o one pound of loaf sugar pounded and sifted very fine, add a quarter of a pound of flour and the peel of two lemons. Beat the eggs for half an hour, then add tiie other ingredients to them. Oil some butter, grease the copper sheets with it, and loll out the paste very thin. When half done, roll them round your finger, and return them to the oven to crisp. To Miike Light Wigs. 1559. Thiec-quartcis of a pound of fine flour; half a pint of warm milk ; two or three spoonfuls of light yeast; a (juarter of a pound of sugar ; a quarter of a pound of butter; a few seeds. To three-quarters of a pound of fine flour put half a pint of milk made warm. Mix in it two or three sjioonfuls of light yeast. Cover it up, set it to rise for half an hour by the fire, and then work into the i .iste a quarter of a i)0und of sugar and a ([uarter of a pound of butter. Make it into light wigs with as little flour as possible, and a few carraway seeds. Set them in a quick oven to bake. In .addition to this receipt put a little more butter, sugar, and a few currants, instead of the seeds, and it makes a good common cake. Hout Drop Cakes. 1560. One pound of butter; one pound of flour; one pound of sugar; one pound of currants ; two eggs ; one tablespoonlul of orange-flower water; one of brantiy. Mix a pound of butter into the same weight of flour and powdered sugar. Add the currants washed and dried, and wet it into a stiff paste with two well-ben ten eggs, the orange-flower water, and a tablespoon- ful of brandy. Mix it well together, and drop it on a floured tin. Bake them lightly. Indian Griddle Cakes. 1561. Two eggs; one quart of milk; one te.ispoonful of salt, and some flour. Beat two e^gs very litdit. and stir them into a quart of milk, with a little «alt, and sufficient flour to make a good b.itter. Bake it as soon as it is mixed, on a liot griddle, rubbed over with a piece of suet, ! I ' \ llil \ r 11 294 ^^'^ Cahcs, Iced and ClicsJurc Rolls, Biuis, &€. ii !'l «i' |li I if or butter. A tablcspoonful of batter will be sufticicnt for cacli cake. Tea Cakes. Time, twenty minutes. 1562. One pound anil a quarter of flour; one tablespooiiful of yeast ; two ccfgs ; a little salt, and one ounee and a lialf of sugar; half a pint of milk; two ounces and a half of butter. P .at two eggs in a large basin, or bowl, and mix with it a tablespoonful of yeast. Then pour on it the butter and milk warmed together ; stir in the flour, salt, and pounded sugar ; beat it to a very light dough, and set it to rise for twenty minutes or half an hour, covered over before the fire. Divide it into as many tea cakes as you i)lease, and bake them in a moderate oven for twenty minutes, or less time, if small. Iced Rolls. Time, ten to twelve minutes. 1563. A quaner of a pound of fine flour; two ounces of butter; two or three ounces of sifted sugar ; two eggs ; a quarter of a cupful of cold water: a quarter of a pint or more of good custard ; a little candied sweetmeat. 'lake a quarter of a pound of fine flour, two ounces of butter, and one ounce of sifted crushed white sugar; rub these in- gredients well togetlier. Beat up the yolk of an egg with a little water. Add it to' the flour and butter, and m> ke them into a paste. Work it well with your hands for one minute, and roll it cut. Have ready some mince-pie tins, butter them, line them with the paste, put a little ball of paper in each (to keep the lid of paste raised), then put a lid of the paste over them. Bake them in a quick oven. Wlien you take them out of the tins, turn them bottom upwards. When they are cold, take a penknife and cut a hole the size of a six- pence, and take the paper out. Beat the whites of two eggs to a strong froth; cover the rolls with it, and dust them well with sifted sugar. I'ut them in a slack oven to brown. When you send them to table, fill them with good custard, and i)ut a httle sweet- meat on the top. Six will make a dish. Cheshire Rolls. Time, half an hour to bake. 1564. Two pounds of dried flour; two ounces of sugar ; a pinch of salt ; a quarter of a pound of butter ; two eggs : two table- spoonfuls of yeast; one pint of milk. Mix with two pounds of dried flour a pinch of salt, a quarter of a pound of butier, the sugar, and two eggs well beaten witiitwc spoonfuls of yeast. Pour in a pint of mw milk, knead it well, and set it before the fi;v to rise. Divide it into equal portions, Lmtta a tin, put them on it, and again place tluni to rise for a few minutes, and then bake them. To Make Buns. Time, to bake, twenty minutes. 1565. Half an ounce of caraway seed-:; half a pound of currants; a little nutmc;'; a little lemon peel ; two eggs ; one quarj of new milk; one ounce of butter; two pounds of flour ; a quarter of a pound of sifted sugar ; one or two spoonfuls of yeast' one iiie cut them from the paper, and put them in tin boxes to dry. Naples Biscuits. Time, about ten minutes. ^S7S- 0"e pound of flour ; one pound of loaf sugar; nine eggs; a little rosewater. Beat the eggs well, leaving out the whites of two ; pound and sift the sugar, and then whisk it with the beaten eggs and a spoon- ful of rosewater ; add the Hour gradually. Mi.\ all well together, and make them up long or round. Nun's Biscuits. 1576. Yolks and whiles of six eggs ; half a pound of almonds; one pound of loaf sugar ; quarter of a pound of ? jur ; j^cel of two lemons grated ; two ounces of citron. Whisk the whites of six eggs to a froth, blanch half a pound of almonds, and beat them well^with the froth as it rises; then take the yolks of the eggs and beat them wuh a pound of sifted loaf sugar. Mix the almonds and froth with the sugar and eggs; add a quarter of a pound of flour, the peel of two lemons grated, and the two ounces of citron sliced. Butter some small cake pans, fill them half full, put them into a quick oven, and when the biscuits are lightly coloured, turn them out on tins to harden the bottom of 'he biscuits. Lemon Biscuits. Time, fifteen minutes. 1S77- One pound and a half of flour ; a quarter of a pound of butter ; one pound and a half of loaf sugar ; tluee lemons ; two eggs. Dry well before the fire a pound and a naif of flour, rub into it u quarter of a pound of butter as fne as possible, mix with it a pound and a half of loaf sugar pounded and the peel of three lemons "chopped very fine. Well beat two eggs ; add to them the juice of two lemons, and stir thoroughly. Put the mixture into the flour, and mix all well together till you have a stiff paste ; roll it out to the thickness of a penny piece, and divide it into biscuits with a paste cutter. Bake them on a tin. These biscuits should be kept in a tin box near the fire till wanted, as they are apt to give. Orange Biscuits. Time, five or six minutes. 11578, Eight eggs ; two Seville oranges ; quarter of a pound of flour ; half a pound of butter ; half a pound of sugar ; and some candied orange peel. Beat half a pound of fresh butter until it is a cream, and stir into it the same weight of pounded white sugar previously ri'.bbcd on the rinds of two or three Seville oranges. Add the candied orange peel cut into thin slices, then mix in the flour, and stir in gradually the yolks of eight eggs beaten well ; whisk the whites until they will bear an egg on them, and mix them with the other ingredients. Fill some buttered moulds, pour in the mixture, sift some pow- dered sugar over, and bake them in a slow oven. Damascus Biscuits. Time, fifteen minutes. 1579, Four eggs; five ounces of beef, suet ; half an ounce of almonds ; six ounces of loaf sugar ; two ounces and a half of flour ; lemcn to taste. Beat the whites of four eggs to a froth, chop the suet and almonds'separately very fine, and beat well together. Mix witii the yolks of the eggs the loaf sugar finely silted; beat well, and pour into the almond snix- ture ; shake in the flour, and add the lemon. Bake in small tins in a quick oven. German Biscuits. Time, six or eight minutes, 1580. Half a pound of dried flour ; five ounces of butter; seven ounces of sugar; two eggs ; two dessertspoonfuls of cream ; peel of a small lemon grated. Beat five ounces of butter to a cream, and mix in the loaf sugar pounded, the grated lemon peel, half a pound of dried flour, and the cream and well-beaten eggs, to form a nice light dough. Mix all well before kneading it, roll it in thin, long narrow strips, and bake on a tin in a quick oven, >i£»snRt.». ^cnits, dfc. issible, mix with it a loaf sugar pounded, emons clioppcd very ggs ; add to tiiem the and stir thorounhly. le flour, and mix all avc a stiff paste; roll Df a penny piece, and with a paste cutter. 1 be kept in a tin box J, as they are apt to iscuits. six minutes. :\vo Seville oranges ; flour ; half a pound I of sugar ; and some ■ fresh butter until it 3 it the same weight ir previously ri'.bbed liree Seville oranges. :e peel cut into thin le flour, and stir in eight eggs beaten until they will bear mix them with the 'ill some buttered :ture, sift some pow- )ake them in a slow Biscuits, minutes. ve ounces of beef- ilmonds ; six ounces mces and a half of ur eggs to a froth, 3nds separately very then Mix with the \f sugar finely si ited; to the ahiiond m\\- and add the lemon, juick oven. scnits. :ht minutes, of dried flour ; five n ounces of sugar; .poonfuls of cream ; rated. tter to a cream, and )oun(led, the grated 1 of dried flour, and en eggs, to form a JK all well before thin, long narrow in a quick oveu, American, Sponge, Spanish, Spoon Biscuits, &c. 297 American Biscuits. Time, about twenty minutes. 1581. One pound of flour ; a quarter of a pound of butter ; a quarter of a pound of suf^ar : half a pint of milk ; half a tea- spoonful of salt of tartar ; half a teacupful of water. Mix a pound of flour with a quarter of a pound of butter. Make half a pint of new milk warm, and sweeten with a quarter of a pound of white sugar ; pour it gradually into the butter paste. Dissolve the salt of tartar in half a teacupful of cold water, and add to the mixture, working the paste to a good consistency ; roll it out, and cut into small biscuits. Bake in a quick oven di- rectly they are made. Sponge Biscuits. Time, half an hour to bake. ii;82. Twelve eggs ; one pound and a lialf of sugar ; fourteen ounces of flour ; peel of two lemons. Beat the yolks of twelve eggs for half an hour, then add a pound and a half of sifted white sugar, and whisk it till you see it rise in bubbles ; then jvhisk the whites of the eggs to a strong froth, and beat them well wTui the sugar and yolks ; stir in fourteen ounces of flour, and the peel of two lemons grated. Bake in tin moulds well buttered, in a quick oven ; but before you put the biscuits in, sift pounded sugar over them. Spanish Biscuits. Time, ten or twelve minutes. 1583. Eight eggs ; eight spoonfuls of sugar; eight ounces of flour; the peel of one lemon grated. Beat the yolks of eight eggs for half an hour, and then stir in eight spoonfuls of powdered sugar; beat the whites of the eggs to a very stiff froth, and work them into the sugar and yolks ; then mix in the flour and the peel of a lemon grated, beat it all well together, and drop the mixture on paper placed on a tin. Ginger Biscuits. Time, seventeen or eighteen minutes. 1584. Eight oimces of flour; four ounces of butter ; lour ounces of loaf sugar ; yolks of three eggs; and some ground ginger. Beat the butter to a cream before the fire; add the flour by degrees, then the sugar 'bounded and sifted^ and a flnvnnring to taste of ground ginger, and mix the whole with the yolks of three well-beaten eggs. \\'hen thoroughly mixed, drop the biscuit mixture on buttexed paper, a sufficient dis- tance from each other to allow the biscuits to spread, and bake them a light colour, in a rather slow oven. Almond Spice Biscuits. Time, one hour. 1585. Three pounds of flour; three pounds of almonds; one ounce of mace; one ounce of cinnamon ; one pound of loaf sugar ; three pounds of moist sugar. Take three pounds of sifted flour, three pounds of almonds pounded fine, an ounce of mace, and the same of cinnamon beaten up, and one of powdered sugar. Dissolve three pounds of good brown sugar in a tea- cupful of water ; set it over the fire, and when boiling take off the scum, add it to the other ingredients, and make it into a paste the size of a rolling-pin, lay it on a sheet of paper, flatten it with your hands, keeping it higher at the middle than at the ends; put it into a quick oven for nearly one hour. When done, take it out, and svhilst hot cut it in slices the eighth of an inch thick, and dry them in a cool oven. I'ieep them in a tin box for use. Half this quantity can be used. Arrowroot Biscuits. Time, fifteen minutes. 1586. Eight ounces of flour; eight ounces of butter ; "six ounces of arrowroot ; eigl)t ounces of loaf sugar; six eggs. Beat the butter to a cream, add it to the eggs well whisked, stir in the flour gradually, and beat all thoroughly together. Roll tlie arrowroot, mix it with the sugar pounded fine, and mix it well into the other ingre- dients. Drop the dough from a spoon on a buttered tin in small pieces, and bake them in a slow oven. Spoon Biscuits. Time, twenty-two minutes. 1587. The yolks and whites of four eggs; a quarter of a pound of fine loaf sugar; peel of one lemon. Put to the yolks of four eggs a quarter of a pound of fine loaf sugar, and the peel of a lemon grated; mix them together for ten minutes, then whip the whites to a firm froth, and put about half of them to the yolks; mix it well, then add die remainder, stir it very gently, and lay it with a spoon on heets of paper; let each biscuit be the thickness and length of a finger, and some little distance apart. Strew them with fine white sugar; lay the papers on baking-tms, and as soon as the sugar dissolves, and the biscuits shine, put them in a moderate oven, let the door remain open for seven or eight 298 Pistachio, Cccoa-nnt, and Plain Biscuits. — Desserts. M^.>. f inf ■ »i ■A minutes, tlicn close it for .1 quavtor of an hour. WhiMi cold, talco the biscuits Iroin the paper witli a kuil'e blade. Almonds blaticiied and cut in slips across, may be stirred into the mi.viuro before putting it on tlic paper. Pistachio Biscuits. Time, twenty-five minutes, 1588. One pound of pist.ichio-nuts; two ounces of sweet almonds; whites of sixteen eggs; yolks of eight ; one pound of loaf sugar; two ounces of Hour; peel of one lemon grated. Blanch and pound the pistachio-nuts and almonds, nuji^tening occasionally with the white of ei^g; beat tiie whites of the eggs to a high froih, and the yolks with half of the sugar, and the peel of a lemon grated. When both are thoroughly beaten, put them together, beat constantly; whiUt doing so, sift over the remainder of the sugar and the flour, and then add the almonds and pista- chios. Make some paper cases, put in the biscuits half as thick as a finger, bake in a moderate oven. Whip the white of an cjjg with a tablcspoonful of .sugar to a smootli paste and brush the biscuits over wjth jt, Cjcoa-nut Biscuits. Time, fifteen minutes, 1589. Six ounces of cocoa-nut; throe cg^s- nin(! ounces of loaf sugar. '^ ' Well whisk the eggs, sift in the sugar hy degrees, and add the grated cocoa-nut. Take a piece of the paste nearly the size of an egg, roll it between your hands in the form of a cone. When all are thus shaped, place them on tins covered with paper, atul bake them a light colour in a gentle oven. Plain Biscuits. Time, ten minutes to bake. T^c,o. One pound of flour; half a pint of milk; two ounces and a iialf of fresh butter. Dissolve the butter in the milk made warm but not hot, and stir it into Hie flour to make a firm paste, roll it out thin, and cut it with a plain tin shape or a tumbler; prick each biscuit and bake. DESSERTS. To Prepare Apples for Dessert. 1591, Apples; a thin syrup of sugar and Mater; strawberry or any other ^/«^' jelly. l^cel and core as many apples as will fill a dish, and put them in a stewpan over a hot plate, with a thin syrup of sugar and water (the same as for compotes) until tender, then set them to cool. Lay them on a dish, pour the syrup round them, and fill the centre of the apples with strawberry, or any pink jelly. To Prepare Oranges for Dessert. 1592. Oranges; a quarter of a pound of loaf sugar; a httle cochineal. Strip oft" the peel from a sufficient number of oranges to fill a dish, and take off part of the white skin, being careful not to break through to the orange. Pound a quarter of a pound of loaf sugar, lay it in a dish, and jiour over it as much cochineal as will make it a bright colour ; dry it before the fire, and then roll the oranges about in the sugar until they are well covered with it. Serve in a glass dish. Iced Fruit for Dessert or Garnish. Time, three or four hours to dry. T593. Some barberries, or any fresh fruit; a quarter of a pint of water; whites of two egi;'s and some finely powdered sugar. BreaJ4 thevNhites of two eggs iiuo a bowl, well whisk them, and then beat them into a quarter of a pint of cold water. Take some of the largest bunches of barberries, dip them into the beaten egg, drain them, and then roll them thrice in some loaf sugar pounded very fine. When done, place them separately on sheets of paper, and pu\ them in a dry place for three or four hours, or longer, to crystallize. Send them to table arranged as taste directs on a dessert dish, or garnish with them when required. Apricots, peaches, or any fresh fruit may be crystallized in the same manner, and have a very good effect. To Ice Oraflges. Time, three-quarters to one hour. 1594. Thcwhitesoftwoeggs ; one pound of loat sugar ; oranges. Take oft" the skm and pith from some fine China oranges, taking care not to cut them through, and pass a double thread through the centre of each. Pound and sift the sugar, add it to the whites of two eggs, and whisk it for about twenty minutes, or not quite so long. Hold the oranges by the thread, and dip them into the beaten eggs and sugar, covering every part with it, then pass a piece of thin stick through the thread, and fix it across a very slow oven lor the sugar to dry. — Desserts. [1 tlio white of an cjjg if sugar to a smootij iscuits over wjth it. Biscuits. n minutes, ocoa-nut; three eggs; ;ar. s, sift in the sugar by e grated cocoa-nut. iste nearly the size of n your hands in the 1 all are thus shaped, ered with paper, aiicl ur in a gentle oven. scuits. utcs to baln-, dip each bunch of currants separately into_ the v-g an, uater dr.iin them for two mmutcs, nnd roll them 'in some finely-powdered lo.if sugar, veneat the rolling in sugar, and lay them taieruUvon sheets of white paper to drv when the sugar will become crystallized. Arran'n- them on a dish, or widi a mi.^ture of anv other fruit. Plums, grapes, or any fruit may be iced in the s.uue maimer ior debscrt. Stewed French Plums. Time one hour to stew the plums sepa- rately ; one hour and a half in the syrup. i:;96. One pound and a half of French plums ; three-quarters of a pint of syrup ; two tablespoonfuls of port wine; peel :nul juice of one lemon ; one pound ot loaf su"'ar. Stew a pound and a half of French plums in a little water. When tender, strain them, and put to the water a pound of loaf sugar, boil it for a quarter of an hour, skimm;ng it carefuUv. When clear, add the jiort wine, peel of tlie lemon, and the juice ; put in the plums, and let the whole simmer very slowly for about an hour and a half. When done. take out the piums in a glass dish, and pour the syrup over them. Set them in a cold place Stewed Fruit— A Compote. Time, twenty minutes. 1597. Trftwo pounds and a half of fruit, and three-quarters of a pound of sugar, one pint of water. The fruit should be freshly gathered. ^Take a svrup of three-quarters of a pound of loaf sugar in a pint of water, for each two pints and a half of fruit. Let this svrup boil gentlv for ten or twelve minutes, and skim it tho'roughlv, then throw in the fruit. Let it boil up quickly, and afterwards simmer until quite tender, which it will b; u-;ua!lv in eight or ten minutes. Be careful that the uuit does not crack. Compote of Orangftg. Time, twenty-five minutes. I5q3. One pound of sugar : one pint and a half of water ; eight oranges. Boil a pound of sugar in a pint and a half of water with the peel ot ei-^ht oranges cut very thin, for neaily tweuiy minuus, re- moving the scum as it nses. Alter the oranges are peeled, remove all lue white pith without breaking the inner skin, divide them into quarters, and rut them into the svrup, and let them simmer for five or six nunutes ; then take them carefully out with a skimmer or spoon, and arrange them m the centre of a glass dish piled one on the other with the .'^kins downwards. I'.oil th;? svrup until thick, and when cool pour it carelully over the oranpe ciuarters. and set them ill a cold place until ready to seive. Compote of Apricots. Time, three-quarters of an hour. 1599. Twelve ounees of sugar to one pint of water ; some ripe apricots. Boil twelve or fourteen ounces of sugar in a pint of water for a quarter of an hour, removing all the scum as it rises. Put as many ripe apricots into it as required, and let them simmer gently for a (luarter ol aa hour or twenty minutes, unt.l they are tender, but do not let them bie.ak. Then take each apricot carefully out on a g'.ass d;hh, ar- ranging them as taste directs, and when tlie syrup is cool pour it over thcui and set it in a cold place. Orange Wafers. Time, four hours and a half. 1600. Four dozen Seville oranges, and their weiglit in loaf su-ar. Take 'lour dozen of the finest Seville oranges, squeeze out tlie juiee, take out the core, and boil the peel in three quarts of water until quite soft. Then take iliem out and dry them from the water, chop them very fine, and put them into a mortar witli their weight in fine loaf sugar, and i)Ound them for four hours. Spread them on tins or glasses yerv thin, .and dry them in the sun. They must be taken off the tins or glasses beio'ie (|uitedry, and cut into the siiapesyou wish, taking care they are ilat. Apricot Cakes. Time, a quarter of an hour to simmer. 1601. One pouiHl of ripe apricots ; half a pound of doubie-ietlued sugar ; one spoon- ful of water. Scald and peel a pound nf fine ripe apn- cots, take out tiie stones, and beat llieiii in a mortar to a pulp. Boil hall a pound of double-refined sugar with a snouiilul of wat. r. bkiiii it wel, tiien put in the aiu.cot pulp, and simmer it over a slow fire lor a ill ■\' M •Hi. IS il 300 Apricot and Orange Chips.—Bakcd and Stcivcd Pear,, &c. ll 1 f ■i f i quarter of an hour, stirrinff gently all the time. Then put it into shallow flat glasses, and when cold turn the cakes out on glass plates, put them in a cool oven, and turn llicni once a day fill they arc dry. Apricot Chips. 1602. Some apricots ; three-quarters of tlifir weight in sugar. Take some fine ripe apricots, pare them, and cut them very thin into chips ; take three-qur.rters of their weight in pounded sugar, and put it into a stewpan with the apri- cot chips. Set it over a slow clear fire to dissolve the sugar, and then take it off the hre. 1 ake the chips out of the syrup and let them stand till the next day. Then mirm th..m again in the syrup, but do not let them /v//, and keep turning them until they have drunk up all the syrup. Place them on a plate, and set them in a cool oven to dry. Orange Chips. 1603. Some fine Seville oranges ; one pound of sugar to a quart of water for the syrup. Pare some of the finest Seville oranges aslant, about a quarter of an inch broad and keep the parings as whole as you can' as they will then have a better effect. Pu» them into spring water and salt for a day or two. Then boil them in a large quantity of water until quite tender, and when done drain tiiem on a sieve. Make a thin syrup with a pound of sugar to a quart of water, put m the chips and boil them a few at a tune, to keep them from breaking, till thev look clear; then put them into another syrup of ponnded sugar, as much water as will dissolve It, and boil to candy height 1 hen take them out very carefully and lay tliem on a sieve ; grate or si/t double-re- fined sugar over them, and dry them in the oven. Put the damsons into the oven to hake then pour the .syrup from them through a sieve. To each pound of damsons add a pound of sifted loaf sugar, a little of the dam- son juice, and the whites of si.\ eggs; beat the whole together till it becomes quite thick • put the mixture into a Dutch oven, in little- cakes about the size of small queen cakes' smooth them on the top with a knife and bake them very slowly with the door of the oven shut. To Bakfl Pears. Time, four or five hours to bake; half an hour to jfew, 1606. Twelve pears, a few cloves; aq'.ass of port wine ; one pound of white sugar • a httle water ; peel of one lemon. ' Pare, halve, and core the pears ; put them into an earthen pan, with a few cloves a glass of port wine, a pound of white su<^ar pounded, and a little water. Bake them'^in an oven not too hot, then set them over a slow f. .- and let them stew gently. Cut the peel fruin a lemon very thin in small shred-; and add it to the pears when stewinr' J5liould die syrup not be rich enough ?dd more sugar. Half the number of pears cm be done, allowing half a pound of suutcli oven, in littlf- mall queen cakes, with a knife, and tl» the door of the ars. to bake ; half an few cloves; a glass of white sugar ; a nnon. e pears ; put them h a few cloves, a id of white sugar ;r. Bake them in 1 set them over a f gently. Cut the ti in small shred;;, s wiien stewinjf. rich enough, ?dd mber of pears cun ound of sugar, or same quantity of rs. ir hours. ge pears ; seven n cloves ; six all- If a pint of water; 'ine; a few drops ten large pears, the stalk on each •y clean stewpan gar, rather more quarter of a pint six allspice, and cochineal. Let ar fire until ten- ;m carefully out, in a glass'dish. w minutes, and pears, and put peel of a lemon o the flavour of ins. ; one quart of by boiling it in a deep vessel, »e precipitated. Lime Preserves, Davison, Cheese, Gnoscberry Jam, &c. ^o\ ChocoC the lightest sprays, and hang them 1 with the stems upwards on cords stretcl ' across the top of the vcssrl so that they do 1 not touch the bottom. They will attract the j ilium in the process of crystallization like the thiculs in sugarcandy. The warmer the solution when tlicy aie put in the smaller will be the cr>'stals attached to them, but ca'e must be taken that it be not hot i-ni>ugh to destroy the le ives or fronds, and if tlicie lie any berries like holly it must be hanlly lukewarm. The s.ainc solution warmed again will do two or three bouquets. PRESERVES AND PICKLES. Lune Preserves. Time, to stand, forty-eight hours, to boil, ten or twelve minutes. i 1609. The limes ; double their weight in sucjar ; one pint of water to each two pounds and a half of sugar. Weigh the limes and set aside double their weight in loaf sugar. BoH them vmiil a pin's head or a straw will easily pierce the riid. Change the water once or twice w hilst they are boiling. When cold, slice the limes, removing the pips, and put the lime slices into an earthen vessel. Boil the sugar, adding a pint of water to each two pounds and a half of sugar. When it is a clear syrup, pour it boiling hot over the limes ; let it stand two days and nights; then boil the whole together for ten minutes or a quarter of an hour, and it will be ready to pour into pots. To Preserve Samsons. Time, to boil and simmer, one hour. 1610. Ten ounces of loaf sugar to every quart of fruit. Pick the stalks from the damsons, and put them into a stone jar with the loaf sugar pounded fine and sprinkled between each layer of damsons very thickly. Tie the jar over securely, and set it in a deep stewpan of cold water. Bring it slowly to a boil, and then let it siinmer until the damsons are soft without being broken; pouroff the juice, and boil it for about a quarter of an hour. Put the damsons carefully into pots. Strain the juice through very thick double muslin, or through a "jelly- bag, and pour it over the dainsons which have been previously set to cool. When the jam is cold, cover the pots over with brandy papers, and the tops with paper moistened with the white of an egg. Time, one hour and a half, to boil. 161 1. To every quart of damsons allow a quarter of a pound of loaf s igar ; and to every pound of pulp add half a pound of bugar. (iather the damsons when full ripe, put them into a jar, and to every quart of dam- sons put a cjuartor of a pound of loaf sugar pounded. Bake them in a mofl'iate oven until they are soft ; then rub llieni through a hair sieve. To every poimd of pulp add half a ])oun(l of loaf sugar beaten f ne. Boil it over a slow tire, and stir it all the time. Pour it into s/iapes ; tie brandy paper over them, and keep them in a dry place. They will not be fit to use for three or four months. All cheese may be made by this receipt except greengage, which does not require so much sugar. Clear Damson Cheese. 1613. To every pint of damson juice allow one pound of loaf sugar. Put the dainsons into a stone jar. Set it in the oven, and when the juice is thoroughly drawn from them strain it through a sieve (but not the pulp), and to every pint of dam- son jtiiei' put a pound of loaf sugar. Boil it to the consistency of other jellies, and pour it into shallow saucers or moulds. Red Gooseberry Jam. Time, one hour and a quarter. 1613. Three pounds of loaf sugar ; six pound's of rough red gooseberries. Pick off the stilks and buds from the gooseberries, and boil them carefully but quickly for rather more than half an hour, stirring continually; then add the sugar pounded fine, and boil the jam quickly for half an hour, stirring it all the time to pre- vent its sticking to the preserving-pan. When done, put it into pots, cover it with brandy paper, and secure it closely down with paper moistened with the white of aa fcrrr Grseii Gooseberry JanL- Time, forty-five minutes. 1614. Three pounds of gooseberries ; two pounds and a half of loaf sugar. * fS.. I \ ^k 302 I Gooseberry jam. — yelly, and Preserves, W' 'lllini Pick off tho stnlKs and binl:; from tlio poosi'hnrrii's, bruise tlicin liqlitly, put tluMii into a pro3crvin;,'-p;in, .uid boil tlicni quickly for ci;,'lit or ten minutes, rairrin;; all the time ; add tlio surrar pounded and sifted to the fruit, and boil it tjuickly for tlire-i-quar- icrs of an hour, carelully removin^jtiie sciun as it rises. Put it into pots, and when cold cover it as directed above. To Preserve Green Gooseberries Whole. 1615. To one pound of goosebfrries allow one pound and a half of dotible-rcfincd supar. and one pint and a hall of water. I'ick off the black cyi.-, but not the stalk, froiu the l:ir'.;est green gooseberries you can procure, anu jet them over the fue to scald, taking care they do not boil. When they ure tender, take them out, and put them into cold water. Tlien ciarily a pound and a hair of sugar in a pint and a half of water, and when tlie syrup is cold, put the goose- berries singly into your preserving-pan, add the syrup, and set them over a gentle tire. Let them boil slowly, but not quick enough to break them. When you perceive tin; sugar has entered them, take them off, cover them with white paper, and let them stand all night. The next dav take out the fruit and bod the syrup until It begins to be ropy. Skim it well, add it to the goose- berries, and set them over a slow fire to simmer till the syrup is thick. Then take them out. Set them to cool, and put them witii the jyrup into pots. Cover them over, and keep uiem in a dry place. Green Gooseberry Jelly— An excellent substitute for Guava Jelly. Tune, one hour and twenty-five minutes, to boil the jelly. i6r6. Six pounds of gooseberries; four pints of water ; one pound of sugar to each pound of fruit. Wash some green gooseberries very clean after having taken off the tops and stalks : then to eacli pound of fruit pour three-quar- ters of a pint of spring water, and simmer them until they are well broken, turn the whole into a jelly-bag or cloth, and let the juice drain through, weigh the juice, and bod It rapidly for fifteen minutes. Draw it from the fire, and stir into it until entirely dissolved an equal weight of good sti^ar sifted fine ; then boil the jelly from fifteen to twenty minutes longer, or until it jellies strongly on the spoon. li nmst be perfectly cleared from scum. Then pour it into small jars, moulds, or glasses. It ought to bo palti and transparent. Oooscberriea Preserved as Hops. Time, twenty minutes. 1617. Two quarts of green walnut goo;c« berries, and their weight in loaf sugar. (!ut some large green gooseberries at the stalk end into cpiarters about halfway dow!>, and fasten five or si.\ together with ;: cnar.s ■ piece of cotton or a sprig of scraped thorn, and throw them into a basin of wafer. When all are done, and the seeds carefully taken out, put them into a preserving-pan, with their weight in pounded sugar, and boil them over a clear fire until they look clear. Then put them into wide-mouthed glass bottles or pots, put a jiiece of brandy paper over them, and tie the'ii closely over, or secure them with a paper cover moistened with the white of an egg. To Preserve Strawberries Whole. Time, nearly one hour to simmer. 1 6 1 3. The kT-gcst strawberries to be had; their weight in fine loaf sugar. Take equal weights of strawberries and fine loaf sugar, lay tiie fruit in deep dishes, and sprinkle half the sugar over them in fine powder, give a gentle shake to the dish, that the sugar may always touch the under part of the fruit. The ne.xt day make a syrup with the remainder of the sugar and the juice drawn from the strawberries, and boil it until it jellies ; then earcfully put in the strawberries, and let them simmer nenrly an hour. Then put them with care into jars or bottles, and fill up with the syrup, ot which there will be more than required, but the nc.vt day the jars will hold nearly or j quite the whole. Cover the jars or bottles / with bladder or brandy papers. [ Strawberry Jam. Time, one hour. i6ig. To six pound.^ of strawberries allow three pounds of sugar. Procure some fine scarlet strawberries, strip off the stalks, and put them into a pre.'icrving-pan over a moderate fire ; boil them for half an hour, keeping them con- stantly stirred. Break the .sugar into small pieces, and mix them with the strawberries after they have been removed from the fire. Then place it again over the fire, and boil it for another half hour very quickly. Put it into pots, and when cokl, cover it over with brandy papers and a piece of paper moist- ened with the white 01 an i:.gg over the tops. Oi. 1 . T.tl — Bnawuciiy JUiiy. Time, half an hour. 1610. Equal weiiiht of sugar and straw- berry juice. Sfrazukny and Raspbcny ymn and *ycV}\ &c. 303 Prr's soTTT* rip«« sfrnvvbcrrips thrnn-.Tli ^ I Trick fli« plum's with a fmo ntn'tlle, to riMicitdv clem cloth, then strain tlu- juice ! prevent their br.-akinc:. put tlirni into a pre very clean, and Stir it into an equal weight of loaf sugar dried and pounded very fuie. When the sugar is dissolved, put it into a ntcscrvinR-P'in over a clear fire, and let it bo:l lor half an hour, skimming it carefully as the scum rises. I'ut it into glass jars or pots, and when cold cover it over as bcloie directed. Strawberries Stfiwcd for Tarts. T621. One pound of suc;ar ; half apirt of water ; whites of one or two eggs ; one quart of strawberries. . , , - Make a syrup with a pound of loaf sua;ar and a quarter of a pint of water ; add the whites of one or two eggs ; let it bod. and skim it until only a foam rises, then put in fi (luart of strawberries free from the stems, i ct them boil till they look clear, and the byrup IS quite thick, when they will be ht co use. Raspberry Jam. Time, forty minutes. 1623. One pound of fruit ; one pound of sugar. . . ., To every pound of raspberries use the same weight of sugar, but always boil the fruit well before you add the sugar to it, as that will make it a better colour. Put the fruit in a preserving-pan, masliing it well with a lung wooden spoon. After boiling it a few minutes, add the same quantity of su^-ar as fruit, boiling it half an hour, keef)- in- it well stirred. When done and sutti- cientlv reduced, fill the jars, and when cold cover'them over with white paper moistened with white of eggs. Raspberry Jelly. Time, thirty-five minutes. 1623. To four pounds of raspberry juice allow three pounds and a half of loaf sugar. Put the raspberries on a slow fire to sim- mer for a few minutes, pressing them lightly with a wooden spoon; strain clear, and wpigh the juice. Then put it into a pre- ser\'ing pan lined 'with china, and set it over a quick fire to boil for nearly twenty mi- nutes ; then stir into it the sugar broken into small pieces, and when it is thoroughly dissolved, place it again over the fire, and boil it very quickly for a quarter of an hour. Skim it well, and keep it constantly stirred all the time it is boiling. Pour it into glass or stone pots, and when cold, cover it, and set it in a cool place. serving-pan with only sutlieient w.iter to cover them, and si-t tlicin over a grntle lire until the water simnuT-. ; then t;\ke lluin out and set them on a sieve to drain ; add m the water in which the pluins were Ixiili'd the ■above quantity of pounded sugar, boil it To Preserve Greengages. Time, three-quarters of an hour, 1624. To three pounds of grecns^^SCS allow three pounds of sugar. quickly, skimming it as the scum rises, until the syrup sticks to the spoon. TIumi put in the greengages, and let them boil until the sug;ir bubbles, then pour tiie whole into ,» baMU, and l(>t it staiul until the next day. Drain the syiiip from the fniii, boil it up quickly, and pour it over the plums— repeat this for four days, then boil the fruit in it for ] five or six mimitcs, put them into j.irs, pour the syrup over them, and cover them over I with brandy papers. '1 he kernels must be blanched and boiled with the fruit. To Preserve and Dry Greengages. Time, ten or tw-lve minutes, 162^, Two pounds of greengages ; two pounds of loaf sug;ir ; half a pint of water. Take two pounds of greengages before they are quite ripe, with the stalks left on, PjoiI the sugnr and water to a thick rich syrup in a stewpan lined with china. Put in the greengages, boil them for ten or twelve minutes, and then drain th.in on a sieve until the next day. Then boil up the syrup, put in the fruit, boil it lor a few mi- nutes, and again drain it ; repeat this for a week, and then drain and place the fruit on the reversed sit'-j of a sieve in a cool oven to dry. Place them when done in bo.xes, with papc- between each layer of plums, and set them in a cool, dry place. Put a cut paper over the fruit, under Uiii lid of the box. To Brandy Greengages. Time, twenty-five minutes, 1626, Half a pound of loaf sugar to every pound of fruit ; an equal measure of syrup and pale brandy. Make a syrup of half a pound of sugar for each pound of greengages, with half a tea- cupful of water for each pound of sugar. When boiling hot, pour it over the plums, let them remain for a day or two ; boil thoni in the syrup until they are clear ; very slowly, that they mav not break ; then take tlifin out very careiullv with a skinunei, boil the syrup fast for a lew iiuiuUes, skim it, let it cool and settle, then mix with it an eciual measure of paie brandy, aad pour it over the greengages; put them into gkiss jars, and cover them well over, first with a piece of tissue-paper, moistened with a little sugar 'boiledinwatcr.andthenapieceof thick paper. t ''■.^a.>i-*i<."^"^*a 304 Rhubarb and Apricot Marmalades and Preserves, &c. 1 fl'^ i ! i|"^ ' ■' .1 '' \ 1 ^) Bhubarb Marmalade. Time, three-quarters of an hour, if young rhubarb ; an hour and a half if old. 1627. To one pound of loaf sugar one pound and a half of rhubarb stalks ; peel of half a largo lemon ; a quarter of an ounce of bitter almonds. Cut the rhubarb stalks into pieces about two inches long, and put them into a jire- .scrving pan with the loaf sugar broken small, the peel of the lemon cut thin, and the al- monds blanched and divided. Boil the whole well together, put it into pots, and cover it as directed for other jv, eserves. Ehubarb and Orange Preserve. Time, one hour. 1628. Six oranges ; one quart of rhubarb; cne pound and a half of loaf sugar. Peel tlie oranges carefully, take away the white rind and the pips, slice the pulps into a stewpan, with the peel cut very small, add one quart of rhubarb cut very fine, and from a pound to a pound and a half of loaf sugar. Boil the whole down in the way usual with all preserves. To Preserye Apricots. Time, three-quarters of an hour to boil the jam. 1629. One pound of apricots ; half a pint of the juice of white currants ; one pound and a quarter of loaf sugar. Stone and pare a pound of the finest apri- cots, put them into a preserving pan, dust- ing some double-refined sugar over them. Have ready half a pint of the juice of white currants pressed out raw, and a pound and a half of loaf sugar. Boil them over a slow fire, with half the quantity of sugar, throw- ing in the other half twice during the time of boiling. Take care not to break them in the skimming, and when they are done enough, put two or three into a small giass. A Utile more boiling makes it jam. To Dry Apricots. Time, si.x or seven minutes. 1630. The weight of the fruit in white sugar. Pare and stone the apricots, they must not be over ripe, and place them in a dish in even rows ; pound and sift their weight in loaf sugar, and strew it thickly over them. Let them remain until the next day, then put them into a preserving pan with the sugar, and set them over a moderate fire to become gradually heated, let them simmer for six or seven minute''; or until the apri- cots are quite tender. Take them carefully out, and let them stand in the syrup for two days, after which drain them on a sieve, and then spread them on dishes to thoroughly'dry before storing them away. Keep them" in a dry place. Brandy Apricots. 1631. Twenty-four apricots; half a pound of sugar; a little water, .ind brandy. Put half a pound of loaf sugar into a stewpan, with sufficient water just to cover the bottom of the pan ; take off the scum as it rises, and then put in the apricots. Let them just boil up in the syrup. Set them by till cold ; put llieni into ajar, or bottles, and fill up the jar with the best brandy. Keep them dose from the air. Apricot Marmalade. Time, three-quarters of an hour. 1632. The weight of the fruit in doublc- refincd sugar. Put the weight of the fruit in double- refined sugar into a delicately clean stew- pan, just moistening it with cold water. Set it over a very slow fire, and when boiled to a candy, take it out, pound and sift it. Then take the skin from the apricots, taking care they are not too ripe, cut them into slices, and set them over the fire with the pounded sugar, and let them simmer until clear. Then put them into small preserving pots, ana tie closely over. A few bitter almonds blanched and cut into very thin slices, will bean improvement. To Preserve Nectarines. Time, three-quarters of an hour. 1633. Three-quarters of a pound of su- gar to each pound of fruit. Take the nectarines when nearly ripe, pare them, and cut them in halves, put them into a stewpan of boiling water, and let them simmer ui>til they rise to the surface, then put them on a sieve to drain. Clarify three- quarters of a pound of sugar to one of fruit, put in the nectarines, and let them boil until nearly clear, then set them aside in the syrup. The next day, drain the syrup from them, and boil it until quite thick, then put in the fruit, and let it boil for a short time. Drain off the syrup, and repeat the boiling on the following day, then put it into a deep dish, and let it stand for two days, after which put the preserve into pots, and cover it over as hitherto directed. To Candy Nectarines. 1634. Half the weight of the fruit in loaf ' Split the nectarines, and take out the ^serves, &c. d in the syrup for two n theni on a sieve, and ishes to thoroughly dry vay. Keep them' in a Apricots. ipricots; half a pound r, and brandy, of loaf sugar into a nt water just to cover ; take off tlie scum as in the apricots. Let le syrup. Set tliem by o a jar, or bottles, and ; best brandy. Keep 'armalade. rters of an hour. >f the fruit in double- the fruit in double- !elicately clean stew- : with cold water. Set 2, and when boiled to Dund and sift it. Then : apricots, taking care cut them into slices, fire with the pounded simmer until clear, mall preserving pots, ds blanched and cut 11 be an improvement. Nectarines. ters of an hour. s of a pound of su- ruit. vhen nearly ripe, pare halves, put them into water, and let them : to the surface, then drain. Clarify three- sugar to one of fruit, nd let them boil until em aside in the syrup, he syrup from them, thick, then put in the a short time. Drain ;at the boiling on the t it into a deep dish, wo days, after which ots, and cover it ovei Nectarines. ht of the fruit in loaf 5, and take out tho Peach Marmalade, — Plum and Almach Preserves, &c. 305 stone; clarify half their weight of sugar ; put in the fruit, and boil it slowly until clear, takini; off the scum as it rises. Then take them'out with a skimmer, place them on flat dishes, and cover them over until the next dav Boil the syrup until it is rather thick, put in the fruit, and let them boil gently until hot through. Put them again on tlat dishes, as free from svrup as possible, and lei them remain all nig'ht. Agam boil the syrup, and put in the fruit for a short time. Then spread them out to dry, and set them in a warm oven ; dust fine white sugar over them, and turn Ihcni until dry and candied. Peach Preserve. Time, about three-quarters of an hour. 1635. One pound of sugar to three pounds of peaches ; a quarter of a pint of water to each pound of sugar ; white of one egg to eveiy four pounds. Pare and cut in halves some ripe peaches, and dry them in a hot sun, or warm oven for two days ; then weigh them, and make a svrup of a pound of sugar for three pounds of fruit. Put a teacupful of water to each iwund of sugar, and the white of an egg to four pounds.' Stir it until it is dissolved, then set it over the fire, boil and skim it until only a light scum rises, then put in the peaches, and let them boil gently until the svrup is thick and clear. Put in the kernels blanched, and when cold, put a piece of paper to fit the inside of the pots, or ,' .r, dipped in thick sugar syrup, over the top of the preserve, and close it over securely with tissue paper moistened with the white of an To Preserve Peaches. Time, about three-quarters of an hour. 1636. Peached brandy ; quarter of a pint of water to each pound of sugar for the svrup. Make a strong syrup, which boil and skim well. Have ready some fine peaches, leathered before they are over ripe ; rub the iiut off them caiefiilly with a cloth, then take a needle and run it down the seam of each peach to the depth of tlie skin, and place them in a jar, covering them with good bratidv, and let them remain two hours ; then take them out and put them into a pie- S'Tving pan, so that each may lie singly. Pour the syrup over them, and boil them until they look clear, but be careful not to bleak them. Remove the peaches with a spoon into glasses, and when the syrup is cold, mi.x it with the brandy, and pour it on liie peaches. The jilabses iiiust be well tied down with a bladder, and the air carefully excluded, or the peaches will turn black. Peach Marnnlade. Time, three-quarters of an hour. 1637. Three-quarters of a pound of sugar to each pound of fruit ; a quarter of a [liut of w.Uer to every pound of sugar. Peel, stone, and cut small some ripe peaches, weigh threo-ciuarteis of a pound of sugar to each pound of cut fruit, and a quarter of a pint of water to eaeh pound of sugar ; set it over the fire ; when it boils, skim it clear ; then put in the peaches, let them boil last ; then mash them smooth, and let them boil until the whole is a jellied mass, and very thick ; put it into jam-pots, and when cold cover it closely over. To Preserve Plums. Time, three-quarters of an hour. 1638. To every pound of fruit allow three- quarters of a pound of sugar. Divide the plums, take out the stones, and put the fruit on a dish with pounded sugar strewed over ; the ne.\t day put them into a pieserving-pan, and let them simmer gently by the side of the fire for about thirty mi- nutes, then boil them quickly, removing the scum as it rises, and keep them constantly stirred, or the jam will stick to the bottom of the pan. Crack the stones, and add the kernels to the preserve when it boils. To Preserve Plums for Dessert. Time, fifteen to twenty minutes. 1639. To every pound of sugar a teacup- ful of water ; plums. Gather the plums before they are quite ripe ; slightly prick them, and put them into a stewpan with sufficient cold water to cover them, set them over a slow fire, and when on the point of boiling take them out care- fully and put them into a stewpan with the syrup, previously made with the above pro- portions of sugar and water, boil them from a quarter of an hour to twenty minutes, skim- ming them frequently ; then set them by until the next day. Add a small quantity of sugar, boiled almost to candy, to the syrup and plums, put all in a wide-mouthed jar, and set it in a cool oven for two nigiits; then drain the syrup from the plums, sprinkle pounded sugar over them, and dry tlicm in a cool oven. Almack Preserve. 1640. Two dozen apples ; two dozen pears ; four dozen plums ; one pound o. fine moist sugar to every pound of fruit. split the piunis and take out the stones ; SO W '':\ 4 If i t.1 !i I I* h t 'i I \ « J - ■ -1 ;l 3c6 Zr////c^ 5/^//(', Vci^ciablc MarroztK TumpUn Preserves, &c. pnre, core, and slice the pears and apples, and put the whole into a stone jar in layers; put them into a cool oven, and when huffi- cientlv tender, pre.ss them throM^h a rather coarse sieve into a pres-rvini^'-pan. Stir in some fine moist siis.ir, or loaf siit^ar pounded tine if prel'erred, and stir tliem over a mode- la'e fne iinMl verv firm ; cut the preserve into bUces after it' has become sutticiently cool. To Preserve Lettuce Stalks. Time, thirty-five minutes the first time. 1641 The stalks of large lettuces ; one pound and a half of sugar to six pints of water; tliree dessertspoonfuls of ground gin- rer ; three ounces of wliole ginger. Cut into pieces of about three inches in Icno th some stalks of large lettuces, and soak them in cold water for ten minutes, washing them verv clean. Put a pound and a half of sugar i'nto a preserving-pan with si.>: pints_ of water and three large dessertspoonfuls of ground ginger. Set it over a clear fire and boil it for twenty-five minutes, then pour it into a deep dish to remain all night. 1 he ne.\t dav repeat the boiling for halt an hour; do this for five or six days, and then drain them free from moisture on a sieve reversed. Make a rich svrup with sugar, w-iter, and three ounces of whole ginger, just iruised, put the lettuces again into a preserving-pan, pour the svrup over them, and boil them several times until the stal'is become clear, taking care the syrup is sufliciently strong oi the gm:;er. Vegetable Marrow Preserve. Time, twenty minutes. 1642. To every pound of vegetable mar- rows allow one pound of loaf sugar, one lemon, one ounce of dried ginger, and half a glass of whisky. Peel and slice the marrows, pour over them a syrup made of brown sugar and boiling water, and let them stand for two or three days ; then make a syrup of one pound of loaf sugar, the juice and peel of one lemon, an ounce of dried gmger, and as little water as is necessary to make it into a syrup. When boiling, put in the marrows, having previously drained them. Let them simmer for twenty minutes, then l)our in half a glass of whisky for every ])Ound of vegetable and sugar, and boil it until quite clear— which ought to be soon after the spirit is thrown in— put them when done into jiots covered closely over. Pi-eserved Pumpkin Time, three-quarters of an hour. 1643. Allow one pound of loaf sti^ar to every pound of pumpkin ; juice of two large lemons; peel of one. Pare off the rind and pick out the seeds from a very fresh pumpkin, cut it into slices, and put it into a deep pie-dish with the sugar pounded and put between each layer; "squeeze the lemon juice from two large, or three small l(;mons, strain it ov;jr the'^slices, and let them remain in it for two lan d.ivs; then put them into a preservnig-p; with a quarter of a pint of water to every pound and a half of crushed sugar, anj the peel of a large lemon cut very thin. Let it boil until the slices are tender; then put it into a deep bowl, and let it st;.nd covered over for five or six days. Put tiio pumpkins into pots, boil and skim tlu^ syrup until it is very thick and rich, and pour it over the preserve. When cold, cover it with brandy papers and tie it closely down with thick brown paper, or white paper moistened with egg. Blackberry Jam. Time, three-quarters of an hour. 1644. To every qua--* of blackbeiries allow a pound of loaf sugar and a wine-glass of brandy. Crush a quart of fully ripe blackberries with a pound of the best loaf sugar pounded very fine, put it into a preserving-pan, and set it over a gentle fire until thick, add a glass of brandy, and stir it again over the iire for about a quarter of an hour; then put it into pots, and when cold tie thciu over. Barberry Jam. Time, three-quarters of an hour the first day. 1645. Three pounds of sugar to three pounds of b.arberries. Pick the fruit from the stalks, and put them into a jar with their weight of pounded loal sugar, set the jar in a deep saucepan of boiling water until the sugar is dissolved and the barberries quite soft; then let them stand all night. The next day put them into a preserving-pan and boil them for a quarter of an hour or twenty minutes; then put them into pots, tie them over, and set them in a dry place. ! To Preserve Barberries in Bunches. Time, half to three-quarters of an hour. 1646. Barberries; to every pint of juice allow a pound and a half of loaf sugar, and to every pound of sugar half a pound of barberries in bunches. Select the finest barberries, taking the Preserves^ &c. in ; juice of two large 1 pick out the seeds umpkin, cut it into a deep pie-dish with d put between each lion juice from two :;nions, strain it ovt;r 1 remain in it for two nto a preseivi)ig-pan nt of water to every crushed sugar, ani lemon cut very thin, ices are tender; tlieii owl, and let it st;.nd or six days. Put liu! boil and skim tlu- y thick and rich, and eserve. When cold, f papers and tie it lick brown paper, or 1 with egg. rry Jam. irters of an hour. ••» of blackbeiries allow gar and a wine-glass fully ripe blackberries jest loal sugar pounded a preserving-pan, and fire until thick, add a d stir it again over the irter of an hour; then d when cold tie thcw rry Jam. •s of an hour the first day. nds of sugar to three 5. )m the stalks, and put their weight of pounded ir in a deep saucepan of the sugar is dissolved uite soft; then let them he next day put them ^n and boil them for a or twenty minutes; then , tie them over, and set berries in Eunches. se-quarters of an hour. to every pint of juice a half of loaf sugar, and sugar half a pound of les. . barberries, taking the B/(rd% Red, White Cimant Jam and Jdlics. 307 H,„cst bunches to preserve whole. Pick ^le rc'^t from the stalks and put them mto \ nreserving-pan, with sufficient water to niike a syrup for the bunches; boil them \\\\ thev are soft, then strain them through a air sieve, and to every pint of juice put npound and a half of pounded sugar Rn 1 and skim it well, and to ever/ pint o smip put half a pound of barberries tied n bunches. Boil them till they look very clear then put them into pots or glasses, and when cold tie them down with paper "dipped in brandy. Black Currant Jam. Time, three-quarters of an hour to an hour. 1647. To every pound of currants allow thicc-quarters of a pound of sugar. Gather the currants when they are tho- rouchlv ripe and dry, and pick them from the stalks Bruise them lightly in a large bowl and to every pound of fruit put thiee- miirters of a pound of finely-beaten loaf su^ar; put sugar and fruit into a preserving DM and boil them from three-quarters to one'hour, skimming as the scum rises, and stirring constantly; then put the jam into pots, cover them with brandy paper, and lie them closely over. Black Currant Jelly, Time, two hours. 1648 To every five quarts of currants, Mlow rather more than half a pint of water; io every pint of juice one pound of loaf '' Gather the currants when ripe on a dry day strip them from the stalks, and put thct'n nto an earthen pan, or jar, and to ev^ny five quarts allow the above proportion i 4ter; lo the pan over, and set it m the for an hour and a quarter; then slow fire to simmer gently for about twenty minutes ; the slower they simmer tl\e greater quantity of juice they wili (il^clla^ge. lliere slioiild be an eqii.ij ciuantity ol red and white currants. When all ilie juice is dis- cliarged, strain it fhnnigh a hair sieve, and then 'through a jelly-bag while quite hot. Now to each quart of juice put one poimd of powdered loaf sugar. Put it into a pre- serving-pan, and set it over a quick stove to boil for twenty minutes. If any scum rises, skim it off. When done, put it uilo small white pots or little glasses, and cover it with brandied paper. Tie down. Red Currant Jam. Time, three-quarters to one hour. 1650. Three-quarters of a pound of loaf sugar to every pound of eurr.uits. Pick the stalks from the currants when they are quite ripe and dry, ptU them into a p'reserving-pan wiih thiee- sugar. Pi^k the currants hom the stalks into a broad earthenware pan. To about one "ailon of tlie picked currants put .la,. -t pound of sifted lump sugar, ^^'^t th^ ^"S^-^ over the picked currants the day before you make the jelly. Set the curranta over a Wliite Currant Jelly. Time, one hour and a quarter. I J51. White currants ; to every pint of juice three-quarters of a pound of loaf sugar. . . Pick the currants when quite ripe and dry. put tliem into a stone jar, place the jar in a deep saucepan of boiling water, and let it simmer for nearlv an hour. Then strain the fruit careluUy through a tine cloth without pressing them too much, and put the juice with the sugar into a preserving- pan. Let it sim- mer slowly until clear and well set. and keep it constantly stirred all the time, carefully re- moving the scum as it rises, or the jelly will not be clear. Pour it into pots, cover it over, and keep it in a dry place. Lemon Store. Time, till thick as cream. i6-'> A (juarter of a pound of fivsh butter; one pound of beaten sugar ; six eggs ; three large lemons. l>ut into a clean saucepan the fresh butter, su'-ar beaten to a powder, the yolks ol six emr.; nnt! the whites ol tour, the grated peel oT Uvo large lemons and the juice of three. Keep the whole stirred ovc. a gentle fire until it is as tliick as cream. When it is ao — 2 !lfe n .--li*-*-. 5o8 Lemon, Orange, Transparent, Grated Marmalades, &c. ,\ 1 .' .pf^ 1 \ i 1^^' 1 . 1 1 1^ 1 v^...„ . 1 \ wk II' 1 fj 1 ' f ll if Hi cold pour it into jars. This makes a nice substitute for preserve in small tart.5. Td Preserve lemons Whole. Time, fifteen minutes the first day. i6«. Lemon ; sugar; and vine leaves. Pare the lemons very thin, then cut a hole at the top the size of a shilling, and take out ku the pulp and skin. Rub them with salt, and put them into spring water as you do them, which will prevent them fnm iurnmg black Let them lie in it five or six days, and then boil them in fresh salt and water fifteen minutes. Have ready made a thin syrup of a qxiart of water and a pound of loaf sugar. Boil them in it for five minutes once a'day for four or five days, and then nut them into jars. Let them stand for six or eight weeks, as it will make them clear and plump. Then take them out of the .'■,yrup. Make a fresh syrup of double-re- fined sugar with only sufficient water to mois- ten it boil and skim it, then put in the lemons, and boil them slowly until they are clear. IHit them into small jars with brandy paper over them, and tic them closely over. Lemon Karraalade. Time, two hours and a half. 1654. To one pound of lemons, one pint of water ; to one pound of fruit, two pounds of loaf sugar. . To everv pound of fruit put one pint ot water, and'boil it for two hours ; change the water and add the same quantity of boiling Then cut the lemons in small thin slices, taking care to extract all the pips. To every pound of fruit then add two pounds of loaf sugar. Put the sugar on in the stew- pan and add to it half a pint of water to every pound of sugar. When the sugar is quite dissolved add the fruit, and boil it half an hour. To Preserve Oranges Whole. Time, half an hour to three quarters. 1655. Some large Seville oranges; iv every pound of oranges allow two pounds of loaf sugar, and one pint of spring water. Procure some of the largest and clearest Seville oranges, cut a small hole at the stalk end and scoop out the pulp very dean ; tie them singly in muslin, and lay them two days in spring water, changing the water iwke a day. Boil ihcm in the muslin imti. they are tender, Ue careful to keep them covered with water. Before you scoop the oranges weigh them, and to every pound add two pounds of loaf sugar pounded, and a pint of spring water. Boil the sugar and water with the orange juice to a syrup, sl until very rich and thick, and then set it to cool and settle. Put the tomatoes into j.us or pots, pour the syrup over them free from any sediment, or strain it through imi^liu. Cover them over as directed, and keep tliem in a dry place. To Candy Tomatoes. Time, three and a half or four hours. 1676. For every four pounds of tomatoes clarify one pound of loaf sugar ; two lemons. Choose the fig or plumshapcd tomatoes and for every four pounds clarify one pound of loaf sugar, pour boiling water over the tomatoes, cover them for a few minutes, and then peel them. When the syrup is boiling hot, put them in, let them simmer very slowly until thev look clear, then take them out with a skimmer, and place them on a sieve reversed to become coKl. I'Oil the syrup until it is quite thick, then jiut the toipa^oes in again, simmer ihcm siowly lor nearly an hour, then take them out and lay them again on sieves. Boil the syrup an hour longer, then put in the totnatoes for (he last time, sin.mer them for half^an hour, t.ake them out,/.? en 'hem. and dry i.iem in a warm oven. Whei dry put tiiem into gloss jars. Two Icmonb boiled tender. ' aea .^.aifStKm^'- . t 'r' 3t2 To Preserve Crabs, Carrots, Melons, and Pineapples. i V . \- sliced, and preserved with the tomatoes, im- part a fine flavour. To Preserve Siberian Crabs. Time, half an hour. 1677. One quart of water; two pounds and a quarter of loaf sugar ; one small lemon ; crab apples. Put tsvo pounds of loaf sugar info a pre- serving-pan with the peel of a small lemon and a quart of water, boil it until it be- come a thin syrup. Take some fine red crab apples with their stalks on, just prick them with a needle, and put them into the syrup. When you see the skins begin to crack, take them carefully out and drain them separately on a dish ; add the remainder of the sugar to the syrup, and again boil it up. Put the crabs into wide-mouthed bottles or jars. When the syrup is cool pour it over them, and tie the jars tightly over. To Preserve Carrots. 1678. Three pounds of carrots ; three pounds of sugar ; one pound of ginger ; four lemons ; three pints and a half of water. Boil the ginger in a quart of water until very strong, then add the carrots (which must he verv clear and bright coloured) ciU into slices, and boil them until tender. Take them out, put them into a deep pan, pour over them the ginger and water, and let them stand four or five days, stirring them each day four or five times. Make a syrup with the sugar and a pint and a half of water, the juice of three lemons, the peel of four, and a fev/ pieces of white ginger cut into slices. Boil and skim it until the syrup is rich and good, rub the skin off the carrots, wipe them dry, and boil them for about ten minutes in the syrup. Then take it from the fire, and let it remain for a week. Drain off the syrup, boil it up with another half pound of sugar, put in the carrots and boil them for another quarter of an hour, or longer. Then put them into pots, pour the syrup over them, cover the tops with brandy paper, and tie them closely over. To Preserve Melons. Time, half an hour the first day. 1679. One or two .aelons ; two lemons ; one pound of sugar to each pint of water for tlie syrup ; a quarter of a pound of whuc ' After scraping off the thin skin of the melons, scoop out the seeds at the end by making a small hole at the stem ; put them into water, and let them remain all night ; then put them into a preserving-pan with about four or five ounces of loaf sugar and sufficient water to cover them, cover the pan, and set it over a slow fire for half an hour. Repeat this for three days, never allowinq it to boil Make a thin syrup with a pound of loaf sugar to e.ach half pint of water, drain the melons, and put them into the syrup, set them over the fire for half an hour covered close, and repeat this as before for three days. Put the melons into jars, boil the syrup with the peel of a lemon cut very thin, and the strained juice of two, until it is very rich, then pour it over the preserves, and wlien cold, cover them. Pineapple Preserve. Time, half an hour to boil the pine. i63o. One pound of white sugar for each pound of fruit. Twist off the top and bottom, and pare off the rough outside of one or more pine- apples, then weigh and cut them in slices; to each pound of fruit put a tcacupful of water. Put tiie slices into a preserving pan, cover it, and set it over the fire to boil gently until they are tender and clear, then take them from the water with a skimmer, or by plr.cing a fork in the centre of each slice. Add to the water a pound of sugar to each pound of fruit, stir it until it is dissolved, then put in the slices of pme, cover the pan, and let them boil gently until tninsparcnt through, then take thein out, let them cool, and put them into glass jars. Let the syrup simmer gently until it is thick and rich, and when nearlv cold pour it over the fruit. The next day secure the jars by putting closelv-fitting corks in the top, and dip them ^ in melted sealing wax. Put them away in a cool dark place until the cold weather, or put a tissue paper wet with melted sugar over the top, and a closely-fitting tin over it. To Preserve Pineapples without Cooking. 1681. One pound of white sugar to each pound of pineapple. Pare off the rough outside of the pine, and cut it into thin slices. Have ready a pound of finely-pounded sugar for each pound of fruit ; put the sugar half an inch deep at tiie bottom of a small glass jar, then put a laver of sliced pinea)>ple nearly an inch deep, on that sugar .hs thick as at first. Press it down witii a spoon as closely as pos- sible ; then add another layer of pineapple, then one of su^ar, and so continue until the jar is hill, the sugar being the last Put e'oselv-fitting c(.rks in the top with a piece fif tisuie paper wet with melted sugar under them, and a closely-fitting tin cover over them *.^^ To Pnsci-vc Pineapples, Quinces, Grapes, &c. 3U 16S2. One pound of sugar to each pound °^ruT off 'the rough outside of the pine, and'cut it into shces. Have ready a pre- 'c vin-pot tlie size of the shces of pmc <;civin!T-poi i"c s"'^ ^' " ^ -••—■' -■ ■ , ; tne water iroiu out a layer of pounded white sugar at the , .^ ^^^^ ^,,p j-j^^ Eottom of the jar or pot, then of pincapp e ^^j^^^_ j^^^ ■, ,l,cn of sugar, repeating this until full biu | ^^^^^ ^^, ^ ,;. do not press it down. When the jar ib , the cut quinces with ii quarter of a pint ol I water to each pound, cover the pan closely, and set it over a gentle fire until they are 1 quite soft, and then take them out. Strain the water from the parings to the sugar, set , and stir it until it is dis- boil, taking off the scum. light foam rises. Mash the fio noi i»-" " — ^ : , , ■, ,,!, quinces, put them in'o the syriip, cover it lightly filled, pour m sufficient brandy »" j ^^er. and let them boil slowly (taking cnie »h ^ ,,.. .,;.,.. ,,.l„n,T care ,,^jj.,,) „„jii j, ,^ ,i,iek like a rlih^^xmore tiian cover the slices, taking care ihT the pounded sugar is the last layer. Cover it closely over, and keep it ui a dark cool place. stiff jelly. Line earthen tlai dishes with tissue paper, and put the marmalade or cheese in to fill them. When cold, lay tissue paper over, and cover with earthen o xicsc.vo «..«.>. ^ lids. Apples or pears may be put with the To Preserve whole Quinces. poun To Preserve Grapes in Brandy for Winter Dessert. 1686. Grapes; white sugarcandy; brandy. Take some fine close bunches of grapes, ks many quinces as you may require Cut six or seven pounds of golden pip- Dins into slices without paring them, and put them into a preserving pan with four pints of water ; boil them quickly, covered closely well, and'^when the quince is clear put a ; them in a cool dry place. small portion of the syrup into a glass, and if the jelly is sufficiently firm put the quinces into jars, and pour the syrup over them Set them to cool, and then cover them with brandy paper, and paper dipped mto the ■• '-^^^ ^j -,^.^f g^g^r. white of an egg pressed closely over the top i .^^^^^ ^^^ ^^^ ^.,.,05^ and stone some npe _r *l,« ^^*c ,»«.-l Krvil thplll Greengage Jam, Time, one hour. 1687. To six pounds of greengages, lour of the pots. Quince Marmalade. greengages, and boil them quickly for thiee- quarters of an hour with sugar, keeping them constantly stirred; then add four To every pound of pulp three- \ pounds of pounded sugar to ^'•'^, P"""f " quVrte'^s of a pound of loaf sugar. . ; Uit. Boil the preserve for eight or t.u 1684. larters of a pouna ot loai bugai. , truit. x^ou i^v, ^--■•~ fr,rc,uentlv as Pare the quinces and well core them, minutes longer, skimming it l^t^l"^"^'/ "^^ nlfce Uiem in a jar. cover them with water, ' ^he scum rises. Put it into PO ^ or j.r. SdiU half a pou^d of sugar. Tie down ' .^ver it closely over, and keep it m a cry the jar the same as for damsons, and put them in the ov«n all night. The next day pulp them through a wire sieve, and to every pound of pulp add three-quarters ot a pound of loaf sugar. Boil all together till they look a nice purple colour. When stitt place. Eules to be observed in Pickling. i683. Procure always the best tt-/»V^ t.'/;;<^ dearest. Orleans vinegar, although the is the best. 'J he success of your 00k a nice purpie coioiu. vvu<-ii .^v... (jearesi, is ■•"^ —- ';• - , t,,,,,;^,,,,,.' enough, fill yom- pLts. Keep them in a dry p^^es depends on the goodness of your vuu place! and cover them closely over Quince Cheese. Tfifis. A auarter of a pint of water to each pound of fruit ; half a pound of imc Lisbon sugar to each pound of quinces. Pare and core some ripe quinces, cut them ver" small, put the parings into a pre- Use class bottles for your pickles ; n earthen !Ss, they must be un glazed, as the vinegar acting upon the glaze P[.^>duc(.s a vinegai c :, i ^ ^^^ saucepans lined with rthen.S;;;ro; stone pipkins to boil your vtn etrar in If you are compelled to use S. do not let ;our vmegar remain m it one I fl' I ! m JilMII i I m\ »■ 1 m ■ J; _ I^L^ 1 |: • ■In i-i ^M MM \ ' ;Jt4 7/;;/^^ /^ P/V/(7^. — ImUan Pichlc— Melon Mangoes, &c. actially necessary, knives and forks in moment longer than Employ also wooden the preparation of your pickles. Fill the jars three-parts full with the articles to be pickled, and then fill the bottle or jar with vinegar. When greening, keep the pickles covered down, as the evaporation of the steam will injure the colour. A little nut of alum may be added to crisp picV'es, but it should be very small in proportion to the quantity, or it will give a disagreeable flavour. I same way as the ginger. Then m.is'i it well, or cut it in slices. Put the nnistanl seed in a mortar with half an ounce of tur- meric, half a pound of made mustard, jiiid plenty of Cayenne pepper. Whi-n all these ingredients are prepared, put them into a large stone jar with a gallon of vinugar. Stir it well and often for a fortnight, and tie it over closely. Into this pickle you c;m put any kind of vegetables, taking care that they are well dried before putting into the pickle. The whole process is to be quite cold. The vinegar not to be boiled. Thi?i pickle will keep good for seven or ten years, but it requires replenishing with vinegar. Keep it filled up with vegetables as tlicj come in, season. A List of Vegetables, and their Season for Pickling. 1689. Cauliflowers, for pickling. —July and August. Capsicums, yellow, red, and green.— The end of July and August. Cuciuubers. — The middle of July and August. Chilies. — End of July and August. Gherkins.— The middle of July and Au- gust. Onions.- The middle of July and Au- gust. Shallots.— Midsummer to Michaelmas. Garlic. — The same time. Melons as mangoes.— Middle of July and August. 'i'omatoes.— End of July and August. Nasturtiums.— Middle of July. Walnuts.— About the 14th of July. Radish pods.— July. French Beans. — ^July. Red Cabbage. — August. White Cabbage. — tjcptember and Oc- tober. Mushrooms, for pickling and ketchups. — September. Artichokes.— July and August, pickling. Jerusalem Artichokes.— July to Novem- ber, pickling. Samphire. — August. Horseradish. — November and December. Indian Fickle. i6go. One pound of raw ginger ; two ounct's of long pepper ; one pound of garlic; ! green beans ; small white onions ; some brine ; a quarter of a pound of mus- \ seed ; capsicums ; whole pepper; tard seed ; half an ounce of turmeric ; half 1 allspice, and vinegar. a pound of made mustard, and plenty ofi Get some late, smooth, green melons the Cavenne pepper, and a g.allon of the best ' size of a teacup, take a piece from the stem vinegar. i end, large enough to allow you to take the Take one pound of raw ginger, soak it in ' seeds from the inside, scrape out all the soft Piccalilly. Time, ten weeks altogether. 1691. One pound of ginger; one pound of garlic ; one pound of black pepper ; one pound of mustard seed; three-quarters of an ounce of turmeric ; a little Cayenne pepper ; one quart of vinegar. Take a pound of gingt..', let it lie in .«nU and water one night, then cut it in thin slices ; take one pound of garlic, pcfl, divide, and salt it three days, then wasli and dry it in the sun on a sieve ; take the pound of black pepper, the mustard seed, and the turmeric bruised very fine, and a little Cayenne pepper, put all these ingre- dients into a quart jar, with the vinci^'ar boiled and poured over them, and when cold fill the jar three-parts full, and let it stand for a fortnight. Everything you wish i to pickle must be salted and dried in thesim j for three days. The jar must be full of j liquor, and after it is finished for use, stop ! it down for si:; weeks or two months before i fit for use. The vinegar must be thrown over when the spices and garlic are hot. Melon Mangoes. Time, five days. 1692. Late, small, smooth, green melons; sliced horseradish ; very small cucumbers ; mustard cloves. water one night, then cut it into thin slices, lay it on a clean sieve, or cloth to dry on the kitchen dresser. Take two ounces of long pepper, cut u m the same way as the ginger. Then take a poiuid of garlic, lay it in strong part, without cutting the other, then secure c-acli piece to its own melon ; 1-y them in rows in a stone or wooden vessel as you do them. Make a strong brine of salt and water, pour it over the melons, and let them brine for three days, and then dry it in the remain twenty-four hours. Prepare the fol 'iJa^ atigocs, &c. er. 1 lien ma^-'i it Put tlie imistanl If an ounc(! of tur- made inustairi, Mid ;r. WliL-n all tliese d, put them into a gallon of vinL-tjar. A fortnight, and tie this pickle you can lies, taking care that )re putting into the icess is to be quite to be boiled. '\'\m r seven or ten years, shing with vine,c:ar. vegetables as tlicj :iiy. s altogether, ginger; one pound r black pepper ; one 1; three-quarters of ; a little Cayenne inpgar. gt..-, let it lie in salt then cut it in tliia id of garlic, peel, ee days, then wasli n a sieve ; take the r, the mustard seed, 5ed very fine, and a put nil these ingre- ir, with the vines^^ar er them, and when parts full, and let it Everything you wish \ and dried in the sun jar must be full of finished for use, stop r two months before gar must be thrown nd garlic are hot. angoes. :e days. n:iooth, green melons; ry small cucumbers ; aite onions ; mustai d lole pepper ; cloves, th, green melons the \ piece from the stem illow you to take the scrape out all the soft :he other, then secure i melon ; lay th^-m in )deii vessel as you do ig brine of salt and ! melons, and let them urs. Prepare the fol- Cucnmhcy Mangoes.— To Pickle Cucumbeis, Plums, &c. 315 lowia"' stuffing :— Sliced horseradish, very j ',nnll"cuciimbers, green beans, capsicums, small white onions, and the spice. \ ut the hcaiis with the onions iu a little water; having peeled them, and set them over the ,e li^ve them one scald, and spread them out' to cool : scald the pickles, and set them to cool ; rinse the melons in clear water, wine each dry, and put a cucumber, one or two small onions, two or three beans, one tat)'ucum. sliced horseradish, and mustard seed into each melon, put on the piece be- ion'-in'- to it, and sew it with a coarse needle and tlKcad ; lay them in stone jars, or one i ir the cut side up. When all are in, strew ,'ver the cloves and pepper, make a sutti- ient quantity of vinegar boding hot pour U over them, cover the jar bottle and pour some boiling water over them to take off the sourness, then put them immediately over the cutlets. Brown Mushrooms. Time, one hour and a half over the fire. 1699. Mushrooms; vinegar; cloves; mace; allspice ; and whole pepper. Choose the mushrooms of nearly a pinlc colour underneath, clean them [iioroughly, put them into a pan that will close, iii layers sprinkled with salt, and let them stand two days ; then add some whole pep- per. Again cover them close, and stanij them in the oven for an hour. Stiwin o'f the liquor and boil it for half an hour with the cloves, mace, and allspice ; then put in the mushrooms for a short time, remove the stewpan from the fire, and when per- fectly cold, put them into a glass or stone jar, and add a little vinegar. To Fickle Radish Pods. 1700. Radish pods ; one quart of white wine vinegar; two blades of mace ; two ounces of ginger; one ounce of long pep- 1> 'r ; and some horseradish. Gather the radish pods when they are quite young, and put them into salt and water all night. The next day boil the salt and water they were laid in, pour it upon the pods, and cover the jav to keep in the steam. Wlu-n it is nearly cold, make it boiling hot, and pour it on again, and con- tinue doing so till the pods are quite green; then put them into a sieve to drain, and make a pickle for them of whi'e wine vinegar, the mace, ginger, long pepper, and horse- radish, pour it boiling hot upon the pods, and when it is almost cold make the vinegar twice as hot as before, and pour it upon them. Tie them down closely, and set them in a dry place. To Pickle French Beans. 1701. French beans; vinegar; a blade of mace ; whole pepper and vinegar ; two ounces of each. Gather the beans when they are young, and put them into strong salt atid water until they become yellow; drain the salt and water from them, and wipe them quite dry. Then put them into a stone jar with a small piece of alun, boil the vinegar with the mace, giiger, and whole pepper, and pour it boding on the beans every twenty-four hours, preventing the escape of steam. Con- tinue this for a few days until they become gieen. Put them by in bottles for use. To Pichlc Caiilifloivcrs, Beetroots, Onions, Capsicums, &c, 317 ladish Pods. 1 ; one quart of white blades of mace ; two tie ounce of long pep- radish. pods when they are it thena into salt and ; next day boil the salt laid in, pour it upon the jar to keep in the nearly cold, make it r it on again, and con- pods are quite green ; a sieve to drain, and y of whife wine vinegar, mg pepper, and horse- g hot upon the pods, ; cold make the vinegar 3re, and pour it upon m closely, and set them 'rench Beans. s; vinegar; a blade of !r and vinegar ; t\\ o when they are younjr, strong salt aYid water low; drain the salt and 1 wipe them quite dry. I stone jar with a small the vinegar with the lole pepper, and pour ans every twenty-four escape of steam. Con- ays until they become in bottles for use. To Pickle Cauliiloweri. t702 Three ounces of coriander seed ; one ounce of must.ird seed ; one ounce of "intrcr ; half an ounce of mace ; half an Snoo of nutmeg; three quarts o •mesar. (^,ther on a dry day some of the wlntest ,nd" closest cauliflowers you can procure. l,n Mk tlKMU into bunches and scald them .n It and water, taking care they do not boil. it would spoil their colour. Set them to ciol, covering them over; then put them on a CO and*"-. ^Pnnkle them with salt, and let fl'm drain for a day and night 1 hen place he bunches in jars, pour boihng salt and Iter over them, and let them remam all ,i'.ht ; then drain them through a hair sieve. Pel put them into glass jars. Boil the vnu-'^ar with the ginger, mustard, nutmeg and coriander seed, and when cold pour it over the cauliflowers, and tie them tlosrly over. To Pickle Beetroots. Time, three-quarters of an hour to one hour sn ' > half. T70'? T' luari , of vinegar ; half an ounce of u.ace; half an ounce of ginger; some horseradish; the beetroots. P„.i! the beetroots from three-quar ers of an hour to an hour and a half, according to tlicir size, cut them into .any form you please ^'imp them in the shape of wheels, and r, [them into a jar. Boil three quarts of ine-ar with the mace, ginger, and a few slices of horseradish, and pour it while very hot over the roots, tie- them over, and set them in a dry place. To Pickle Onions. 1704. Onions; vinegar; ginger; and whoi- ^^Take some nice onions; peel and throw them into a stewpan of boiling water, set them over the fire, .-mi let them remain until quite clear, then take them out quickly, and lay them between two cloths to dry. Boil some vinegar with the ginger and whole pepper, and when cold, pour it over the onions in glass jars, aad tie them closely over. To Pickle Capsicums. 1701^ Some capsicums; vinegar; thfee- quarters of an ounce of mace; three-quarters of an ounce of nutmeg; salt and water; one ,.,.„..* r.( »,inPCTcir to the above quantity oi r.jur-t t v'* • *-« .— ^— -- ^^'Ack some fine capsicums with the stalks on. just before they turn red. and remove the ieeds by opening a small pl.ace at the Mde. bet them in strong salt ana water for three days, changing it three times, then : ik<- them out .ind place them between a luck cloth to become dry. I'ut them into a j ir, and cover them with vincKar previously Ijoilfd with the mace and gialcd nutmeg, and let get cold. To Pickle Gherkins. 1706. Two quarts of water; one pound of salt ; two qu.arts of white wine vinegar ; a quarter of an ounce of cloves; a quarter of ail ounce of mace; half an ounce ot .allspice; half an ounce of mustard seed; half a stick of horseradi.-,h; thretr bay leaves; two ounces of ginger; half a nutmr.i;; and a little s.Ut. Put the salt and water into an carihcn jar. .ind throw in the gherkins; let tlu-m remain for two hours, and then drain them on 11 sieve, .and when thoroughly dry put them into jars. Boil the vinegar sMth the cloves, mace, allspice, ginger, mu nd seed, horse- radish, bay leaves, nutnn g. f^"'l salt, and pour it over the gherkins, covor them closely over and let them stand twenty-four lunir.. then put them ni a stewpan. and set them over the fire t immer until they are grwn taking care they do not boil, for that would spoil their colour; then put tluni into jars or wide-mouthed bottles, and cover them ovt-r until th^7 are cold. Tie the corks over with leathci, and set them in a dry place. r 1707 To Pickle Tomatoes. One peck of tomatoes; vinegar; one ounce of cloves; and white pepper; two ounces of mustard seed. , 1 ,„ Mode ■ Prick each tomato with a fork, to allow some of the juice to exude P»t/'>^'" mto a deep pan. sprinkle some ^.x\K\,cK^so^^ each layer, and let them remain fo th.ee days covered, then wiish ofl the salt, and cover them with a pickle of cold vinegar. Xch has been boiled with the tomato juice U.e mustard seed, cloves, and pepper It wiU be ready for use in ten or twelve days Sis an ex^cellent sauce for roast meat of any kind. To pickle Barberries. 1708. Take a oiantity of barberries not over rioe pick off the leaves and dead staiks. nuttShito jars with a large quantity of strongTalt and water, and tie them down w th I Wadder. When you .ee a scum rise ♦i,t harherries Pit them into fresh salt °;;;tt'efc;vSuiem close and set them by for use. Or— Time, half an hour, i 1709. One quart of while wine vinegar; I 3 ilj'i 'li 318 To Pickle Barberries, Red Cabbage, &c. — To Make Butter. i m . 1 ! ^ .ifit ', ilj ■ ' 1 f P I i^: 1 . 1 ik ■ 1 as one quart of water; one pound of coarse su.sj.ir; half a pound of salt. Take a quart of white wine vinetjar and the same quantity of water, to whirh put one pound of coarse sugar, then take the worst of the baroerries and put them into this liquor; boil the pickle carefully, taking off the scum until it assumes a fine colour, adding to every pound of sugar half a pound of salt. Let it stand until cold, then strain it through a coarse cloth, and let it settle, place your bunches of fresh barberries in glasses, pour the liquor clear over them, and tie them closely down with a bladder, . To Fickle Bed Cabbage. 1710. To one quart of vinegar, one ounce of whole pepper. Remove the coarse leaves from some red cabbage, and wipe them very clean ; cut them in long thin slices or shreds, and put them on a large sieve, well covering them with salt, and let them drain all night; then put them into stone jars, and pour 1 iver them some boiling vinegar and whole jicppers ; cover them over, and set them by for use. Herb Powder for "Winter Use. 1711. Two ounces of sweet marjoram; two ounces of winter savory ; two oimces of lemon thyme ; four ounces of parsley ; two ounces of lemon peel. After the herbs are all thoroughly dry, pick off the leaves, pound thom to a powder, and then sift them through a sieve. Mix all well together, adding the lemon peel dried and pounded as fine as the leaves. Keep it in glass bottles for use, tightly corked down. All other herbs dried and pounded are better kept in separate bottles, and added when required. To Keep Parsley for Winter Use. 1712. Pick and tie some fresh parsley in bunches, and boil it for three or fciu- minutes in boiling water in which a little salt has been melted and strained, drain it from the water on a sieve, and dry it very quickly before the fire; put it into bottles. When required for use, soak it iu vvann water for a few minutes. 3TTTTER AND CHEESE. To Make is utter. 1713. In order !o make butter well, it is necessary that the vessels in which the milk is kept be sweet and clean, and the milk- room or cellar cool and airy in summer. Larg'^ Hn pans are mostly used for milk, the broaucst are the best, allowing a greater surface for the cream to rise. Vessels in which milk is kept, after being emptied, must first be washed in cold water to take off all the milk, and any remains of cream, then fill them with scalding hot water, which must be suffered to remain imtil nearly cold. One pan may be turned over another, which is filled with hot water, for a few minutes, then change their relative positions, pouring the water from one to the other. This will require less time and water than the other way. Lastly, wash them well in the water and turn them upside down in the sun. Tin milk pails are best, being most easily kept sweet. White, or hard wood pails are generally used, and must be washed well in cold water and tlien scalded the same as tin pans. Occasionally, scour both pails and pans with soft soap and sand, and afterwards scald them, rinse them in hot water, and dry tiiem m the sun, or by a fire. Or, instead of scalding the milk tins, and other vessels, as above di- rected, have a large vessel of boiling water, and having first wa-'ied them in cold water (turning it round that every part may get its due), let it remain in for a few minutes, then wipe them dry, and set them by for use ; their own heat will assist the drying. Milk strainers are tin basins with a fine sieve at the bottom, or with a ring by wliich to fasten a linen cloth over a bottomless basin. The ring and cloth must be taken off every time itis used, and first washed in cold water. Allow it to remain in the water whilst washing the tins, then wash it out, pour scalding water in it, and lastly, rinse it in cold water, and hang it to dry. A small frame or ladder is wanted to lay across the pan and support the strainer whilst the milk is poured through. For taking the cream from the milk, a short handle tin skimmer or shell is used. A stone jar or pot is best for keeping cream. There should never be more than three days' gatherings for a churning ; too long keei)ing will make bitter butter. Wash tlie jar in cold water, and scald and dry as directed for the tins. Wooden ware churns are mostly used. The old fashioned barrel churn is best for small churnings ; a larger sort, in wiiich the dasher is suspended and moved back and ; forth, instead of up and down, is less tire- some ; the churn is to be ke[)t sweet and 1 Make Butter, ' Winter Use. )f sweet marjoram; vory ; two ounces of ices of parsley ; two all thoroughly dry, nd them to a powder, ugh a sieve. Mix all ^e lemon peel dried the leaves. Keep it tightly corked down, d and pounded are : bottles, and added for Winter Use. Dme fresh parsley in ■ for three or four ter in which a little md strained, drain it ieve, anrl dry it very ; put it into bottles, ise, soak it iu warm ;s. To Make Butter. — To Keep Milk and Cream, &c. 319 id them in cold wafer every part may get its ar a few minutes, then iet them by for use ; list the drying. n basins with a fine with a ring by wh.ich h over a bottomless cloth must be taken J, and first washed in o remain in the water IS, then wash it out, it, and lastly, rinse it ig it to dry. dder is wanted to lay support the strainer red through, am from the milk, a Tier or shell is used, est for keeping cream. more than three days' ing ; too long keei)ing It. Wash tlie jar in and dry as directed rns are mostly used, rrel churn is best for rger sort, in wliicli the and moved back and nd down, is less tire- :o be kept sweet and clean in the same manner as the other vc .^els, exposing the inside to the heat of the sun until thoroughly dry, after each time washing. A wooden tray and ladle are also neces- sary for receiving and working the butter Riter it is made. Care is necessary that the churnmg is neither too fast nor too slowly performed, j Tlie dashes should be continued at intervals of about a second between them, and ; steadily, until the butter has come, when a | slower and more gentle motion is desirable. ; Scald the tray and ladle, then fill it with ; cold water until the butter is made. j After the butter is fairly gathered, take it from the buttermilk, with the ladle, pressing it against the sides of the churn, to free it | from the milk ; having thrown the water j from the tray put the butter in, pour cold water over to cover it, and set it in a cool place for half an hour to harden it; then with the ladle work all the milk from it, changing the water until it is clear. It is best to have ice water in summer if jjossible To each pound of butter put a small table- spoonful of fine salt, and a small teaspoon- ful of fine white sugar ; work it nicely into the butter and make it in rolls, or pack it in wooden or stone vessels ; put a piece of muslin and a cover to keep the butter from the air. Butter should be made and kept in a cool cclla- or ice house; this direction is particu- lady for the summer, when it must be done in the coolest part of the day, and the coolest possible place. Cold water poured in occa- sionally, in small quantities at the dasher, will make butter come better in summer. In warm weather milk is generally ready for skimming after twenty-four hours' stand- ing, when the cream is wanted for butter. For cream for table or freezing, twelve hours' standing is suflicient. lake off the cream, let the milk remain until the next morning, then skim it and keep the cream ior butter. When the weather is cold, let the milk become scalding hot without boil- ing before straining it. After twelve hrnirs it is fit for skimming, and the milk which remains will be sweet and fit for common purposes. Another way to hasten cream is to dip the pans in boiling water before straining in the milk; by turning another pan scalded in the same manner over the pan with the milk, you may greatly facilitate the operation. Another way is to .set the ])ans over vessels of boiling water ; this will also cause the cream to rise quickly. If you churn in winter pour boiling water into the churn, cover it, and let it re- main until ready to put in the cream, at which time throw it out. Winter churnini; ."ihoiild be (lone in a moderately warm room. The shelves and floor of a milk room should be washed and wiped twice a week in summer, and once eacli week in winter. The place shouUl be sweet and ctiol, ,ind free from any mustiness, which will aflect the milk. Buttermilk and sour milk are used to make cottage cheese, as it is sometimes called. Buttermilk is also a cooling summer drink, and very palatable, sweetened with sugar ; a little grated nutmeg may also be added. Sour milk and buttermilk are kept j for the pigs. To Keep Milk and Cream in Hot Weather. 1714. In hot weather, when it is difficult to preserve milk from becoming sour and spoiling the cream, it may be kejit pericctly sweet by scalding the new milk very gently, without boiling, and setting it by in the earthen dish or pan that it is done in. Cream already skimmed may be kept twenty-four hours if scalded without sugar ; and by adding to it as nnich powder(;d liim]) sugar as shall make it pretty sweet will be good lor ! two days, keeping it cool. Or milk may be i preserved fresh in warm weather by iilacing ': the jug which contains it in ice, or very cold j water. I Eollcd Butter. 1715. Wei! w.'ish the interior of the ninnld with cold water, and at all times the greatest care must be taken that they are kept deli- cately clean. Press the butter into the mould, after which it must be opened and the shape carefully taken out. Serve it in an ornamental glass butterdish, with a little water at the bottom ; but if for luncl.jon or cheese course it must be placed on a fiat glass dish, and garnished with a wreath of curled parsley. To Freshen Salt Butter. 7716. Two or three pounds of salt bnfter; one small te.ispoonful of fine white sugar ; one largeoneof salt to each pound of butter. j Take two or three pounds of salt butter, I put it into a wooden bowl, pour very cold water over it, and work it with a ladle, gently pressing it until the water iscohnip'd: tlien drain it off, udd more water, and con- tinue to work it, changing the water until il is clear. Mix a small tea'-poonful of fim- white sugar, and a large one of fine salt to- I gether for e.ach pound of butter, and after ciraining off llie water for the last time, strew the mixture over, work it thoiouglily in with a ladle by folding and gently prcii- t 320 To Freshen Salt Butter. — To make Cheese ^ &c. ^i a i ing the butter ; then make it into rolls, and wrap each piece in a separate piece of mus- lin ; or pack it in stone jars, with muslin over it, and a cover to keep out the air. Keep it in a cold dry place. Butter in Haste— From Winter Cream, or from the Milk of One Cow. 1717. Take the milk fresh from the cow ; strain it into clean pans. Set it over a gentle fire until it is scalding hot; do not let it boil. Then set it aside. When it is cold, skim off the cream ; the milk will still be fit for any ordinary use. When you have a s'lrficient quantity of cream, put it into a clean earthen basin ; beat it with a wooden spoon until the butter is made, which will not be long ; then take it from the milk and work it with a little cold water. Put a small tablespoon- ful of fine salt to each pound of butter and work it in ; a small spoonful of fine white sugar worked in with the salt is also an im- provement. Make the butter into a large roll, cover it with muslin, and keep it in a cool place. To Scald Cream, as in the West of England. Time, three-quarters of an hour over the fire. 1718. To stand in the winter twenty-four hours ; twelve in the summer. Strain the milk into large shallow pans about three or four inches deep, and let it stand twenty-four hours ; then place the pan very carefully upon a hot plate, or slow fire, to heat gently, taking care it does not boil, or there will be a skim instead of a cream Mpon the milk. As soon as the cream forms a ring round the pan, and the undulations on the surface look thick, it is done : then remove it from the fire into the dairy, and let it remain for twenty-four hours, 01 if in cold weather, thirty-six ; then skim it for use. The butter usually made in Devon- shire of cream thus prepared is very firm and good. To Prepare Rennet to Turn Milk. 1719. Take out the stomach of a calf as j soon as killed, and scour it inside and out ; with salt. After it is cleared of the curds ! always found in it. let it drain a few hours ; then sew it up with two handfuls of salt in It, or stretch it on a stick, well salted ; or keep it in the salt wet, and soak a piece for use, which will do over and over agaiu by washing it in fresh water. To Make Cheese. 1720. Put the milk into a large tub, warm- ing paM of it to a degree of heat equal to new milk ; if too hot the cheese will be tough. Put in as much rennet as will turn it, and cover it over. 1-et it stand till com. pletely turned ; then strike the cinxi down several times with the skimming-dish, and let it separate, still covering it. There are ;wo modes of breaking the curd, and liiere will be a difference in the taste of the cheese according as either is observed ; one is to gathe. it with the hands very gently towards the side of the tub, letting the whey pass through the fingers till it is cleared, and lad. ling it off as it collects ; the other is to get the whey from it by early breaking the curd. The last method depiives it of manyofltj oily particles, and is therefore less proper, Put the vat on a ladder over the tub and fill it with curd by a skimmer, press the curd close with your hand, and add more as it sinks, and it must be finally left two inclies above the edge. Before the vat is filled, tli cheese-cloth must belaid at the bottom, a: when full, drawn smooth over on all sides. There are two modes of salting cheese ; one by mi.xing salt in the curd while in the tub after the whey is out; and the other by putting it into the vat and crumbling the curd all to pieces with it after the first squeezing with the hands has dried it. The first method appears best on some accounts, but not on all, and therefore the custom of the county must direct. Put a board under and over the vat, and place it in the press ; in two hours turn it out, and put a fresh cheese-cloth, press it again for eight or nine hours, then salt it all over, and turn it again in the vat, and let it stand in the press four- teen or si.xteen hours, observing to put the cheeses last made, undermost. Before put- ting them the last time into the vat pare the edges if they do not look smooth. The vat should have holes at the sides and at the bottom to let all the whey pass through. Put on clean boards, and change and scald them. To Make Sage Cheese. 1721. Red sage leaves ; leaves of spinach. Bruise the tops of some young red sage in a mortar with some leaves of spinacii, and I squeeze the juice; ini.x it with the rennet in ! the milk, more or less according as you like 1 the colour and taste. When the cuid has ■ come, break it gently, and put it in with the \ skimmer till it is pressed two inches above I ihe vat. Press it eight or ten hours, salt it, ' and turn it every day. 1722. The milk being set, and the curd come, do not break it witli a dish as is custo- mary in making other cheeses, but draw it \eesc^ &c. Cream, Napkin, Artificial, and Mitk Cheeses, 321 hot the cheese will be nuch rennet as will turn 1-et it stand till com. n strike the curd down the skimming-dish, and covering it. There are king the curd, and iliore in the taste of the cheese r is observed ; one is to ands very gently towards 3, letting the whey pass till it is cleared, and lad. ects ; the other is to get early breaking the curd. ;piives it of many of its s tiierefore less proper, . ladder over the tub and L skimmer, press the curd nd, and add more as it )e finally left two inches efore the vat is filled, th le laid at the bottom, a; iiooth over on all sides, lodes of salting cheepj; in the curd while in the is out; and the other by vat and crumbling the ; with it after the first hands has dried it. The s best on some accounts, therefore the custom of rect. Put a board under md place it in the press ; it out, and put a fresh it again for eight or nine :11 over, and turn it again t stand in the press four- rs, observing to put the undermost. Before put- ime into the vat pare the >t look smooth. The vat at the sides and at the the whey pass through. Is, and change and scald 3 Sage Cheese. leaves ; leaves of spinach. )f some young red sage in ne leaves of spinach, and mi.\ it with the rennet in less according as you like ,te. When the curd has itly, and put it in with the pressed two inches above eight or ten hours, salt it, lay. : being set, and the curd k it witli a dish as is custo- other cheeses, but draw it tof^cther with your hands to one side of the vessel, breaking it gently and regularly, for if it is pressed roughly a great deal of the richness of the milk will go into the whey. Put the curd into the cheese vat as you thus cither it, and when it is full, press and turn it' often, salting it at different times. These cheeses must be made seven or eight inches in thickness, and they will be fit to cut in about twelve months. You must turn and move them frequently upon the shelf, and rub them with a coarse cloth. At the year's end, bore a hole m the middle, and pour in a quarter of a pint of wine. Stop up the hole with some of the cheese, and set it in a wine cellar for six months to mellow. This cheese, if properly managed, will be exceedingly rich and line, An Excellent Cream Cheese. Time, three days. 1723. One quart of good cream. Put a quart of good cream aside to become sour and very thick, then lay apiece of thin calico inside a small hair sieve, taking care that the calico comes quite to the top, and rather above it, in order that you may be able to pull out the cheese without any diffi- culty ; let the sieve stand upon a dish ; pour the cream into the sieve and leave it to drain. Pour away the whey from the dish every morning. In about three days the cheese will be a proper consistency and fit to eat- as thick as butter, and very' delicious. If the cream will not all go into the sieve at once, pour it in during the day, as the rest sinks from the whey leaving it. At Dieppe little baskets are sold (heart- shape) for making cream cheeses, and an- swer the purpose exceedingly well, being very open, so that the whey drains quickly through the calico into the dish. Cream Cheese. Time, three or four days for the a-eam to drip ; one hour to press. 1724. Three gills of thick cream ; one taVjle.spoonful of salt. . Take three gills of thick cream, and stir into it a tablespoonful of salt. Tie up the cream in a cloth, and let it drop for three or four days, changing tiie cloth every day. It must'behung upon a nail to drip, and when ready, on the third or fourth day, put it into a wooden mould, and press for one hour. It will then be ready for eating. Napkin Cheese. Time, three day.";. 1725. One pint of thick cream ; one tea- spoonful of salt. Put a pint of thick cream and a teaspoon- fiil of salt into a cloth, which should be placed in a sieve the size of a te.xsaucer. Let it stand for twenty-four hours, then turn it. Let it stand another whole (hiy and turn it. The day following it will be ready to seiTO. Artificial Cheese. 1726. One gallon of new milk ; two quarts of cream; six or eight eggs ; six or seven tablespoonfuls of vinegar; and a little salt. Boil one gallon of milk with two quarts of cream, add six or eight eggs well beaten, and si.K or seven large spoonfuls of wine vinegar. Let it simmer until it comes to a tender curd, then tie it in a cheese-cloth, and hang it to drain for several hours, after which open the cloth, work some salt to the cheese, then lay a cloth in a colander or cheese-hoop, put the curd in, fold the cloth over, and lay a heavy weight upon it for one hour, or longer ; then turn it on a dish and serve. Milk Cheese. Time, fourteen hours. 1727. Five quarts of new milk ; two table- spoonfuls of rennet water. Put five quarts of warm milk into a bowl with two large spoonfuls of rennet water. When the curd is formed break it gently with the hand, drawing it to the side of the basin or bowl. Let it stand for two hours. Spread a cheese-cloth over a sieve or round basket, put in the curd, let it drain until all the whey is off, and then salt it to your taste. Lay a cloth in a cheese-hoop, put in the curd, and lay a cloth over it. Put a wooden cover the size of the inside of the hoop over, place a two pounds weight upon it, and let it remain for twelve hours. Then take it out, put it in a frame, or tie a cloth tightly round it, and turn it from one side to the other every day until dry, then nib the out- side with a little butter, and sprinkle pepper over to keep the flies from it. Put it to ripen between two ; cwter plates. If the weather is warm it will be ready in three weeks, «f cold it will require a longer lime. ,,, „ :| i, \'' % , i 1 i iinmr a t^iMtawawMii Wines, Sy flips, and Punch. WINES, SYRUPS, AND PUNCH. Excellent English Sherry. Time, half an hour to boil. 1728. Thirty pounds of good moist sugar; ten gallons of water ; eight quarts of ale ; six pounds of raisins ; one quart of brandy ; one pound of brown sugarcandy; two ounces of isinglass. Put to thirty pounds of good moist sugar ten gallons of water. Boil it half an hour, skim it well, and then lot it stand till quite cold. Add eiglit quarts o( ale from the ale vat wliile fermenting, stir it well together, let it remain in the tub till the next day ; then put it into the band with si?c pounds of raisins, one quart of brandy, one pound of brown sugarcandy, and two ounces of isin- glass. Let it remain three weeks before tlic barrel is closed, and it must stand twelve months before it is put into bottles. Very Superior Elder Wine. Time, thirty-five minutes to boil. 1729. Five gallons of ripe elderberries ; fen gallons of water ; three pounds and a half of moist sugar to every gallon of water and juice ; whites of five or six eggs ; half a pound of ginger ; six lemons. Boil the five gallons of ripe elderberries in ten quarts of water for a quarter of an liour ; then strain them through a hair sieve, not pressing the berries. Measure the liquor into the boiler, and to every gallon add three pounds and a half of moist sugar with the peels of five or six lemons and the strained juice, and let it boil twenty minutes. When scalding hot add the whites of five or six eggs well beaten, stirring the liquor well. When the whole is sufficiently cooled, put son e yeast on the top of the cask, or a piece of toasted bread with yeast spread on it. When ready to be bunged up, hang half a pound of bruised ginger tied in a muslin bag in the middle of the cask. Let it re- main for two months, and then it will be fit to bottle. Raisin Wine. Time to stand, twelve days. 1730. Half a hundred of Valencia raisins ; ten gallons of soft water. Take half a hundred of Valencia raisins pick them from the sialks, and chop them very small, then put them into a tub, And pour over them ten gnllr^ns of hnt soft water. Let this be strained twice or thrice every day for twelve days successively, then pour the liquor into a cask, make a toast of bread, and while it is hot spread it on each side wiili yeast, and put it into tli'> vessel, It will bi: lit to drink in four months. Blackberry Wine. Time, fifteen days to ferment. 1731. One pound of sugar to two pounds of blackberry juice ; a quarter of a pint of gin or brandy. Cover a quantity of blackberries with water, and put them into an oven to draw the juice oul. Strain them through a sieve and leave them to ferment for fifteen days. Afterwards add a pound of sugar to two quarts of juice, with a quarter of a pint of gin or lirandy. When bottled, do not cork it too clobc. Clary Wine. Time to boil, one hour ; to make, five days; to stand, one year. 1732. Ten gallons of water ; thirty-tive pounds of loaf sugar; {>velve eggs; two pecks of clary blossoms ; one pint of new good yeast. Put thirty-five pounds of loaf sugar to ten gallons of water, and the well-beaten whites of twelve eggs. Let it boil gently for nearly an hour, simniering and skim- ming it till it is quite clear. Let it stand till cold. Then put it into the cask with two pecks of claiy blossoms stripped from the stalks (flowers and floral leaves together), /dd a pint of new good yeast. Stir the wine three times a day for five days. Then stop it up, and let it stand for twelve months. It may be bottled at the end of six months if perfectly clear. Tlie clary plant is raised from seed sown in a hotbed, or warm border, and then planted out. It is generally two years be- fore it blossoms. Superior Ginger Wine. Time, fit to bottle in three months. 1733. One pound of Jama.ca ginger ; fifty-six pounds of loaf sugar; six dozen lemons ; two bottles of brandy ; eighteen gallons of water ; two tablespoonfuls of new yeast. Take the best Jamaica ginger, slice it very thin, and tie it in a cloth. Boil it with the sugar and the water for three-quarters of an hour, skimminpf it all the time. Pare the lemons very thin, and pour the boiling liquor over the peels. Let it stand until the next day, then stir in the juice of the lemons, ai\d put it mto the cask with the ginger and Black Currant, Coiushp, and Orange Wines. 323 of blackberries with into an oven to draw them tlirough a sieve mcnt for fifteen days. )und of sugar to two a quarter of a pint of ni bottled, do not cork Wine. \x ; to make, five days; , one year. of water ; thirty-five \x; t\velve eggs ; two 3nis ; one pint of new unds of loaf sugar to •, and the well-beaten ;s. Let it boil gently simmering and skim- ;e clear. Let it stand t into the cask with two )ms stripped from the noial leaves together), od yeast. Stir the wine five days. Then stop . for twelve months. It le end of six months if raised from seed sown irni border, and then [enerally two years be- of Jama.ca ginger ; loaf sugar ; six dozen 5 of brandy ; eighteen tablespoonfuls of new aica ginger, slice it very :loth. Boil it with the for three-quarters of an ill the time. Pare the and pour the boiling Ifit it stand until the the juice of the lemons, isk with the ginger and the yeast. Stir all together, and let it stand until it has done working. Then add the hi.indy, and bung it up close. It will be fit to bottle in three months. Black Currant Wine. 1734. To every gallon of currants — one p.nllon of water ; three pounds and a half of moist sugar ; to every six gallons, one quart of brandy. To every gallon of juice, put the same quantity of cold water, and three pounds and a half of moist sugar. Put it into your cask, reserving some of the liquor for tilling up. Put the cask in a warm dry place, and the liquor will ferment of itself. When the fer- nientation is over, skiin off the refuse, and fill up the cask with the reserved liquor. When it has ceased working, pour one quart of brandy to six gallons of the wine. Bung it up close for eight or nine months, then bottle it off clear. Run the sediment through a jelly bag until it is clear, bottle, and keep it twelve months before it is used. Cowslip Wine. Time, half an hour to boil ; thirty-six hours to ferment ; to remain in the cask six weeks. J735. To every gallon of water .lUow three founds of loaf sugar, the juice of one lemon, the peel of two, and one Seville orange, one gallon of cowslip flowers, or pips ; to every live gallons, a bottle of brandy, and a crust of toasted bread with three large spoonfuls of yeast. IMt the peel of the lemons and the oranges, with the strained juice, into a large pan. Boil the sugar and the water together for half an hour, and pour it ever the juice and peel. V/hen lukewarm, add the cov/stip llowers, or pips picked from the stalks, and to every five gallons of wine put about three huge spoonfuls of thick yeast spread on a ciiist of toasted bread. Let it ferment thirty- six hours ; t'iien put all together into a cask with thebrandy, let the cask be close siopped, and stand six weeks before you bottle it off for use. Orange Wine. Time, to stand, four days. 1736. Seventy-five Seville oranges ; thirty pounds of loaf sugar ; one bottle of brandy ; six eggs, and eight gallons of water. Put the sug.ar, water, and the whites and shells of the eggs well beaten into a copper, ailU it:L iHc \7nOic gi.uii;' u-vil tt 7 '•■•.^ .-, any scum rises. Peel the oranges very tinn, put the peels into a tub, and pour over t) ■ i the boiling clarified sugar, cover it over, and let it stand for four days. On the third day, squeeze the oranges, and strain the juio- through a hair sieve, letting it drain until the next day ; thvri pour it into a cask, and fill it up with the clarified sugar, ktvping back all the peels of the oranges, li \w\. suflicicnt to fill the c.xsk, boil some water, and when cold, .add it ; then pour in ih.- brandy, and stop it down close. In twelve uiontlis, draw it oft" and return it to the c;isk. If not fine, add a little isinglass. Mock Champagne. Time, lo work, tluve wrt'ks ; to stand, si:: iiKjntlis. 1737. To every ([iiai t of grapr",, one quart of water ; to every gallon of juice, allow three pounds of loaif sugar ; half an ounce of isinglass to every ten gallons of wine, and a quart of brandy to every five gallons. Pick the grapes when fiill-grown and just beginning to change colour, bruise them in a tub, pour in the water, and let them stand for three day,?, stirring once each day ; then press the fruit through a cloth, let it stand for three or four hours, pour it carefully from any sediment, and add to it the sugar. Barrel it, and put the bung slightly in ; at the end of three weeks, or when it has done working, put in the isinglass, previously dissolved in some of the liquor. Stir it for three davs once a day, and .at the last stirring add the brandy. In three or four days bung it down close, and in six months it should iie bottled, and the corks tied down, or wired. Ginger Beer. Time, one hour to boil. 1733. Five pounds of loaf sugar : three ounces of powdered ginger ; three ga"ous of water ; five lemons ; a quarter of a tea- cupful of yeast ; slice of toasted bread. Boil the sugar and ginger in three gallons of water for one hour. When it is cold, add the juice and peels of five lemons, and a quarter of a teacupful of yeast on a slice of toasted bread. Let it stand in a tub covered with a thick cloth for two or three days. Then strain it through a thick cloth, and bottle it. It will be ready to drink in four or five days after it is bottled. If it is wished to be very strong of ginger, more may be added. Lemonade. Time, two hoUi'S. 1739. Six lemons ; one quart of boiling water ; one or two ounces of clarified sugar. 21—3 :( '*?»^W!Mp«f' tgrmraaiitiai 324 Lemonade, Santa or Shrub, IV/ii h Punch, ^c- u. Mi ■ u \ !' » Grate the peel of six lemons, pour a quart of boiling water on it ; let it stand some time; then add the juice of the lemons (take care not to let the lemon pips fall into the liquid), sweeten it with clarified sugar, and run it through a jelly bag. lemonade with Citric Acid. 1740. One pound and a half of loaf sugar; three-quarters of a pint of water ; one ounce of citric acid, and twenty-two drops of e.)Sence of lemon. Boil a pound and a half of loaf sugar in three-quarters of a pint of water for a few minutes, skim it, and when half cold mix the other ingredients with it, stir well toga- ther, and bottle it for use. Two tablespoon- fuls is sufficient for a tumbler of water. Uilk Lemonade, Time, twelve hours. 1741. Two dry lemons ; two pounds ©f loaf sugar powdered ; one quart of white wne ; three quarts of quite fresh boiling milk. Peel the lemons, taking care first to wash the peel quite clean. Let the peel be very thin. Squeeze the juice over it, and let it lay on the peel all night. In the morning add to it two pounds of powdered sugar, a quart of white wine, th»ee quarts of fresh boilmg milk. Strain it once or twice through a jelly bag till it is perfectly clear and nice. Let it get quite cold. This is a most delici- ous beverage in the summer. Santa or Shrub. Time, three days in the rum, 1742. Six lemons; two quarts of rum; and sufficient to fill the bottle ; the peel of four or five Seville oranges; three pounds of moist sugar ; three pints of water. When you make orange marmalade save the gratings of four or five Seville oranges, and put them into a very large wide-mouthed bottle, with the peel of six lemons cut very thin, fill the vessel up with rum, and let it stand three days. Then boil the sugar and water, skim it well, and let it stand until cool. Squeeze and strain the juice of the six lemons into a laige pan; add the two quarts of rum, the rum strained from the bottle, and the syrup. Mix all well together and bottle it for use. Brandy or Bum Shrub. 1743. To one pint of Seville orange juice allow two pounds of loaf sugar, and three pints of brandy or rum. Mix all thoroughly together, and wliei\ the sugar is dissolved, strain thci wliole tlirougi) a jelly bag, and bottle it off for use, Curagoa. Time, three weeks. 1744. Eighteen' Seville oranges; one pound and a quarter of white sugar-candy; one ounce of cinnamon ; six cloves, and a little powdered spice ; three pints of Fionch brandy. Peel off very thin the outside rind of the Seville oranges, and bruise it in a mortar very fine. Pound fine a pound and a quar- ter of white sugar-candy, with an ounce of powdered cinnamon. Put this mixture into a half gallon stone bottle, pour on it three pints of very good French brandy, cork it down well, shake it every other day for three weeks, at the end of that time strain it off through a flannel bag into bottles. Punch that will Keep for any Length of Time. Time, to infuse, four days ; to boil, a quarter of an hour; to bottle, in two months. 1745. Peel of ten lemons ; the same of Seville oranges ; three quarts of lemon juice ; five quarts of orange juice ; five gal- lons of the best rum ; ten gallons of water ; thirty pounds of sugar; whites of thirty eggs. Put the peel of the lemons and Seville oranges into the rum, and let them stand four days. Then put the sugar and water into a copper, and when they boil add the whites of the eggs well beaten ; let them all boil a quarter of an hour, and when cold strain it through a sieve, and pour the rum from the lemon and orange peels into the syrup. Then add the lemon and orange juice, which must also be strained through a sieve. Put all into a barrel, and it will be fit for bottling in two months. This quantity will produce eighteen gal- lons of punch ; the best cask to use for it is an old rum cask if to be had. Whisky Punch. Time, to infuse, one hour. 1746. Half a pint of whisky ; one lemon ; one glass of cuia9oa ; one pint of water ; two bottles of iced soda-water ; sugar to taste. Pour half a pint of whisky on the peel of a lemon taken off very thin, and the lemon cut into very thin slices, after the whole of the white part has been carefully taken off; Milk Punch.— Holmhy, Claret, Champagne, Porter Cups, &c. 325 emons ; the same of :e quarts of lemon range juice ; five gal- ten gallons of water ; ar ; whites of thirty Punch. se, one hour. )f whisky ; one lemon ; ; one pint of water; soda-water ; sugar to whisky on the peel of y thin, and the lemon es, after the whole of :n carefully taken off; l.f it stand an hour. Then add a suflTicient mnntity of sugar, with a glass of curafoa nhout a pint of water, and two bottles of Sd soda-water. Mix all well together. To MaVe George IV. Milk Punch. Time, to infuse, twelve hours ; to stand, six hours. T7A7. Two quarts of rum ; peel of twelve lemons ; peel of two Seville oranges ; two nuarts of cold spring water; one pound of o'lf sugar ; one pint of lemon juice ; one nutmeg; one pint of strong green tea; a nuartpr of a pint of maraschino ; one pmt of Madeira ; one pint of boiling milk. Infuse the peels of the lemons and the oranc-es in the rum for twelve hours, then odd 'Ihe cold spring water, the loaf sugar, lemon juice, and the nutmeg giated, the trrccn tea, maraschino and Madeira. Mix all together, and then stir in the new milk boiliiTg hot. I.et it stand six hours, then pour it through a jelly bag until it is per- fectly clear, and bottle it off for use. Holmty Cup. 1748 One bottle of claret ; one of soda- water; one small glass of braiady ; sugar to taste ; one small lump of ice. Cup from the "Blues." 1749. Four quarts of water ; two bottles of cider; one bottle of perry ; one pint of sherry ; two large glasses of brandy ; two of rum-shrub ; sweeten to your taste. Two bottles of champagne improve it very much, and borage put in it is also an improvement. Christmas Bowl. Time, three hours. ^ 1750. Nine spongecakes ; half a pound of macaroons ; one pint of raisin wine ; half a pint of sherry ; two ounces of almonds ; two ounces of powdered sugar-candy ; one pint and a half of custard. , Break the spongecakes into small pieces, and place in a deep bowl with the maca- roons; add the raisin wine and sherry, leaving them to soak thoroughly ; sweeten with the sugar-candy, and pour over the top a very thick custard. Stick with sliced almonds. Place the bowl on a stand, orna- mented with Cliristmas evergreens. Put all the above injTrcdicnts into a silver cup, pass iv napkin through one of the handles, th.at the edge of the cup may be wiped af'cer the contents have been p.utakcn of, and hand it round to each person. Superior Claret Cup. 1752. Two bottles of claret; one of champagne ; three glasses of sherry ; one of noyau ; half a pound of ice ; one sprig of borage, or a few slices of cucumber; sugar, if required. Mix and serve as above. Champagne Cup. 1753. One bottle of champngno ; two bottles of soda-w.itcr; one gl.i^s of brandy; one pound of ice ; a sprig of green borage, or two or three slices of cucumber ; two ounces of powdered loaf sugar. Mix all together in a silver cup, and serve as Claret Cup. Claret Cup. jy"!. One bottle of claret . ^._.-..- -. , one bottle of soda-water ;'ot^e glass of brai.dy or sherry ; one strip of cucumber; peel of half a lemon ; sugar to your taste ; a large lump of ice. Another "Way. 1754. One bottle of champagne; three wineglasses of sherry; one wineglass of curacoa; four slices of lemon ; two slices of cucumber (or peel) ; one of pineapple ; one bottle of soda-water; all mixed together, and iced. Serve as Claret Cup. Sherry Cobbler. 1755. Half a pint of sheriy ; a little'mint; a tablespoonful of sugar ; a large quantity of pounded ice ; two slices of lemon ; and a bottle of soda-water ; all mixed together. Porter Cup. 1756. One quart of porter ; half a pint of sherry ; tour sHces of lemons ; and a littlo nutmeg ; all well mixed together, and iced. Capillaire. Time, until a froth rises. 1757. Fourteen pounds of sugar; si!c eg"s ; three quarts of water ; one gill of orange-flower water; with two or three drops of vanilla. Take fourteen pounds of sugar, break six eggs in with the shells, stir into it gradu- ally three quarts of water, set it over the fire, and boil it, and take off the scum until only a light froth rises ; add to it a giU of orange-llower water, and two or three drops of vanilla, then strain it through a jelly bag, and when cold, bottle it ; cork it tight to *^A "wineglass of this put to a tumble, of ice-water is much liked, and very refreshing. Slices of lemon, or pineapple, or crushed ;.j:.U ■•^^-L ;— ^x**«*.T.«*l|l 326 Sherhets^Noyan^ Giiigerctte, &c. ^>s \ li strawbfrri'-, rnspberries, or ripe currants may l^e adled to it, also a glass of wine, brandy, or ruin. Crectu Sherbet. 1758. Yolks of six egji^s ; one dessert- spoonful of orange-flower water; two quarts of cream; tluee-quartcrs of a pound of loaf sucrar. Put the yolks of six en^gs and x dessert- rspoonfiil of oranije-flower water into two quarts of cream ; boil it up once in a covered stewpan, then strain it; add to it throe-quarters of a pound of fine loaf-sugar, and stir it until it is dissolved. Wlien cold, set it in ice, or freeze it the same as ice cream . Lemon Sherbet. 1759. A pound and a half of loaf sugar ; one quart of water ; nine lemons. Dissolve a pound and a half of loaf sugar in a quart of water ; take nine large lemons, wipe them clean, and cut each in two ; squeeze them, so as to extract the juice and the essence from the peel; stir into it the sugared water, then strain it, and freeze the same as ice cream. Strawberry Sherbet, Time, to stand, three or four hours. 1760. One pound of strawberries ; three pints of water ; juice of one lemon ; one tablespoonful of orange-flower water ; one potmd of double-refined sugar. Take one pound of picked strawberries, crush them to a smooth mass ; then add three pints of water, the juice of a lemon, and a tablespoonful of orange-flower water; let it stand for three or four hours. Put a l)ound of double-refined sugar into another basin, stretch over it a large cloth or napkin, and strain the strawberries through it on tlie sugar, wring it, to extract as much of the juice as possible ; stir until the sugar is dis- solved, then strain again, and "set it in ice for an hour before serving, in small tumblers. Noyau. Time, five days. 1761. To one quart of English gin, allow one pound of loaf sugar, and three ounces of bitter almonds. Blanch and cut fhrpp ounces of bitter almonds into a quart of English gin ; let it infuse three days by a fire, shaking the bottle often. Then add a pound of loaf sugar, just immersed in boiling water ; let it stand two days longer, shaking it frequently. ^•n u^'^i'^'",'* ^'''■°"Sh blotting paper and it will be fit for use. " Honey Noyau. Time, to make, ten days. 1762. Four ounces of bitter almonds • two ounces of sweet almonds ; two pounds r f loaf sugar ; three lemons ; two quarts gm ; two large spoonfuls of clarified honev one pint of milk. ^' Blanch and pound the almonds, and m\\ them with tlie sugar, which should be rolled Boil the milk, and when cold, mix all the ingredients tcgetiicr, and let them stand ten days, shaking them every day. Filter the mixture through blotting paper, bottle o^f for use, and seal the corks down. Gingerette. Time, to make, six days. 1763. One i:)ound of currants ; one pint of gin ; the peel of one lemon ; one pound of sugar ; half an ounce of pulverized ginger. Bruise one pound of currants, and put to I them one pint of the best gm, and the peel of a lemon cut very thin; let it stand two days, then strain it, and add half an ounce of pulverized ginger, and one pound of loaf sugar to each pint. Let it stand a few days, stirring it occasionally. Strain it again and put it into bottles. Ginger Cordial. Time, three or four days. 1764. One ounce and a half of pounded ginger; one pound and a half of white or black currants ; one quart of white brandy ; one pound of loaf sugar. Add '.o an ounce and a half of pounded ginger, a pound and a half of white or black currants picked and bruised; then pour in a quart of the best white brandy, and let it stand three or four days and strain it through a cloth. Dissolve a pound of double-refined loaf sugar in a little boiling water ; when cold mix it all together, strain It through a flannel bag, and boUle it for use. Orange Brandy. Time, to steep, forty-eight hours. 1765- Ei'.',h,t lemons; eight Seville oranges: throe pounds of loaf sugar; three penny- worth of saffron : one gallon of brandy. Take the thin peel of the lemons and the oranges, put them into a pan or jar, witli the sugar, saffron, and brandy. I^et the whole steep for forty-eight hour's, stirring it often. Then strain it off, and bottle for Oyaiip;i\ Lcuiou, an>J Ch.cryy r>nitidy, &c. 327 'lotting paper and it ii^c. The dregs make orange cakes 01 iiuumaladc. Lemon Brandy. Time, to steep, eight days. 1766. Throe quarts of bniiuly ; one pound .ind three-quarters of loaf sugar; peel of six lemons ; juice of twelve; one quart of, boiling milk. I'ut three (juarfs of brandy into an earthen pnii or jug, ulueli has a cover ; add to it a pound and three-quarters of loaf sugar, ilie peel of six lemons, eut very thin, the juice of twelve strained, and a ([uart of Loiling milk. Let it steep for eight days, stiuing it once a day ; then strain it through •I flannel bag and bottle it for use. Morella Cherry Erandy. 1767. Four pounds of niorclla cherries ; half a gallon of the best brandy; two pounds of lo:if sugar. Pick the cherries from the stalks, and p>it them into bottles with the loaf sugar ; fill each bottle up with brandy ; cover tlum fust with bladder, over that paper, and set tliem by for use. EaspLerry Vinegar. Time, to make, two days. 17G8. Four quarts of raspberries ; to every pint of juice allow a pound and a half of loaf sugar ; one qviart of vinegar. Tour a quart of vinegar over txuo quarts of fresh raspberries, and let it stand tweniy- funr hours ; then strain it through a sieve, without pressing the fruit ; pour the liquor on another two quarts of fresh raspberries, and in twenty-four liours strain it off again. To every pint of juice allow a ]iound and a half ol loaf sugar. Pour all into a deep jar, and set it in a pan of hot water till the Migar is all dissolved, then take off the scum and bottle it for vise. Blackberry Syrup. Time, fifteen to twenty minutes. 17G9. One pound of sugar to every pint of water ; as many pints of blackberry juice as there are pounds of sugar ; half a nut- meg ; half a wineglass of brandy to each quart of syrup. Make a syrup of a pound of sugar to each pint of water; boil it until it is rich and thick ; then add to it as many pints of the juice of ripe blackberries as tiiere are ])()unds of sugar; put half a nulnug grated to each quart of syrup ; let it boil liUeen or twenty minutes, then add to it half a wine- yiubsof brandy for each quart of syrup. Set it i(j bccumu cold, and then bottle it for use. Mulberry Syrup, Time, twenty minutes. 1770. To each pint of nuilbcny juice allow one poiuid of loaf sugar. I'ut some ripe mulberries iiUo a j.ir, cover it over, and set it in a saucepan of water ; let it boil, and as the liquor ri-es from the mulberries, drain it off. To each pint add a jiound ol K. if sugar. Set it over the tin: and boil it Id the consistency of cream, sUini ir well, and when cold, bottle and cork it down. Mulled Wino. Time, five minutes. 1771. One c[uart of new milk ; one slick of cinnamon; nutmeg and sugar to taste; yolks of six eggs ; a spoonful or two of cream. Hoil a ([uart of new milk live minutes with a stick of cinnamon, nutmeg, and sugar to your taste, tlien take it off the fire, ami let it stand to cot)l. I'cat the yolks of six eggs very well, and mix them with a large spoon- ful or two of cold cream, then mix ir widithe wine, and pour it backwards and forwards from the saucejian to the jug several times. bend it to tabic with biscuits. Wine Wliey. Time, five minutes. 1772. Half a pint of milk ; sugar to taste; one wineglass ot white wine. Put half a pint of milk over the fire, sweeten it to taste, and wher. boiling throw in a wineglass of sherry. As soon as the curd forms, strain the whey through muslin into a tumbler. To Mull Alo. Time, ten minutes. 1773. One pint of ale ; three or four chnes ; nutmeg and sug.ir to taste ; yolks of lour eggs ; a little cold Take a pint of ale and put it into a sauce, pan with three or lour cloves, nutmeg, and sugar to your taste, set it over the fire, ai.d when it boils, take it off to cool. lieat the yolks of four eggs well, and mix them with a little cold ale, then put it to the warm ale, and pour it in and out of the saucepan several times, heat it ag.iin till c^uite hot, and ^erve it with dry toaat. Egg Wine. Time, about five minutes. 1774. One glass of white w ine ; one spoon* 11 ill \ * i u 1^1* 328 Egg Flip. — Family and Cottage Bn'wltig. m . iii. ful of cold water ; a few lumps of loaf sugar; a little grated nutmeg ; one egg. Put a glnss of white wine with half a wineglass of cold water, a little sugar, and grated nutmeg, into a very clean saucepa*-. ; set it over the fire, and when it boils roar it by degrees over an egg well beaff:» with a spoonful of cold water, stii it one way for a minute, and serve it with dry toast in a plate. Egg Flip. 1775. Three eggs ; a quarter of a pound of good moist sugar; a pint and a half of beer. beat three whole eggs with a quarter of a pound of good moist sugar; make a pint and a half of beer very hot, but do not let it boil, then mix it gradually with the beaten eggs and sugar, toss it to and fro from the saucepan into a jug two or three f imes, giate a little nutmeg on the top, and serve it. A wineglass of spirits may be added if liked. Family Brewing. Not many persons in tlie present day brew at home ; but as some few might wish to do so, we give the following receipt sup- pUed by a friend, and used in his family. 1776. Four bushels of malt ; sixty gallons of water; (for small beer, after the first is drawn off, forty more gallons); three pounds of good Farnham hops ; three-quarters of a pint of yeast. The copper should hold forty gallons of water, which siiould, when boiling, be put into the mash vat. When it has stood until you can see your fi\ce in the water, then mash the malt in it, and stir it well till it is all wet. Cover it up with sacks to keep in the steam. To four bushels of malt put forty gallons of boiling water, let it stand one hour and a half, then add /w;«/j'gallons more water, let it stand two hours and a half longer, which will make in the whole four hours. When you add the water to the n.alt the second time, wet the hops with a bucket or two of boiling water. During this time the brewer should scald his barrel, and have forty gallons of boiling water ready to go on the malt when thefirst liquor is drawn off, which will make good small beer. Three pounds of good Farnham hops will be suffi- cient for this quantity, which we call ale and small beer. Be sure to boil your first wort with the hops at least three-quarters of an hour ; keep it boiling all the time— gallop- ing ; (boil the small beer the same tiine). Tlien strain oft the wort, in the shade if possible. When it is lukewarm, put it into the tun tub, and set it to work with half a pmt of yeast. The next day draw it off into the barrel. When the beer has done ferment- ing, bii-.g it down close; observe to p.\.ste bro'.n paper over the vent hole with a little yc-ast, lest it should ferment, which is some. times the case, but be sure to keep it stopped down as soon as the fernientatioi-. is over. The casks should hold thirty-thrc';or thirty-six gallons. You will find a smail barrel very useful to hold the overplus of ale which you will sometimes iiave, and wliicli will be fit to drink sooner. Observe tlh' same rules with strong beer, only with tlio addition of one and a half bushels of malt more, and two pounds of hops, and then your second tun will be very good x\\)V beer, and you may make twenty gallons of small beer for common use. Be sure to see the barrels arc well cleaned with scalding (not boiling) water, A yard of small ch.iin is a very good thing to put into the barals, to clean them. Very much depends on the cleanliness of the vessels. As soon as the casks arc empty be sure to cork them close, or they will get musty, which can never he remedied. You inay add yeast to the small beer, and tun it as soon as it is cold. You must not stir the mash when you add the water to the first beer, but pour it milk-warm over the top of the malt. Directions for Brewing in Cottages- Time, three or four days. 1777. One peck of malt ; two ounces of hops ; six gallons of water ; a few birch twigs, or a little wheat straw ; oneteacupful of yeast. Boil three gallons of water ; take it off as soon as it boils, and let it stand till you can see your face in it. While the water is heating, get ready a clean rinsing-tub witli a small hole bored in the bottom, and stopped with a peg or cork. Cover it with a few birch twigs or some clean wheat straw, put a coarse bit of cloth over the bottom of the tub, then put in the malt. Pour the water on it, and stir it well for a few minutes. Cover it close with a sack, and let it stand for three days to keep warm near the fire ; then pull out the peg or cork, and let the whole run into a bucket. Put the peg in again immediately, and having prepared another three gallons of water just as you did before, pour it on the malt, and set it by the fire as before, covered close, for two hours. As soon as you have emptied the second three gallons of water out of the boiler, put into it the linst run from the malt, and boil it a quarter of an hour with the hops. Strain it through a sieve into a shal- low vessel to cool as quickly as possible. Run off the second three gallons, and boil \^ . Cookery for the Sick. 329 ihein with the same hops for half an hour ; hen strain and cool as for the first run. both runs from the malt together, adtl Three pints of nice yeast will thus be ob- tained. Wiien tlu! fermentation is over, put till- bc'cr in a sin.ill c.\sk, where it will pro- for tio or three day., during which ti.nc it Uown clu.c. must be frequently skimmed COOKERY FOR THE SICK. A cood nurse is frequently of as much im- portance as a skilful physician ; and ' ' kitchen phvsic, •■ as it has been called, is often of the first importance. Every mother of a fimily oii'rht to know how to cater for the titful appetite and weak digestion of an mvalid A trulv lovin-i and tender woman woulc rather preixue the food of her beloved and sultcriiig child, or of her husband, than trust it to the care of an ordinary cook. It has been our (ate to be much thrown with sick- ness, and we have carefully garnered to- pciher manv btrens^thening prescriptions in the way of "food, wliich we cm as-,ure the reader have had the test of use and expe- rience. We subjoin them, with some tew commoner preparations lor the sick-room. Arrowroot. 1778. Half a pint of milk; one dessert- spoonful of arrowroot; sugar to taste; lemon I'^'t^h . . » Take care to get the very best arrowroot, as manv imitations are sold. Mi.x a dessert- spoonful with a little cold water till it is quite smooth. Boil half a pmt ot milk ; pour it on the arrowroot, while boiluv^, stirring it all the time. Add a lump or two of sugar, and a little lemon peel. Water Arrowroot. 1779. One dessertspoonful of arrowroot ; one gill of water; sugar; one tablespoonful of brandy, or one wineglass of wine. Mix a dessertspoonful of arrowroot with a little water very smooth. Have ready water ill a kettle quite boilinf;. Tour it on the arrowroot till it becones clear, stirring u all the time. A few lumps of sugar and the wine or brandy can be mixed with it before pouring the boiling water on it, using the wine or brandy to mix the arrowroot with instead of the water. Bread Jelly. 1780. One roll; one lem-on; one quart of water; sus^ar to taste. Take the crumb of a penny roll; cut it into thin slices, and toast them ol a pale brown on both sides. Put thein into a quart of spring water. Let it simmer over the fire till it h.as become a jelly. Strain it through a thin cluth, and flavour it imme- diately with a little lemon juice and .sugar. Broth— Chicken. 178 1. Takf an old fowl; stew it to pieces with a couple of unions. .Season ligiilly with pepper and salt; 5>kim and strain it. Port Wino Jelly. Time, fifteen or twenty nvnutcs. 1782. One pint of port wine ; one ounce of isinglass ; one ounce of sugar; a quarter of a pint of water. I'ut the isinglass and sugar into a quarter of a pint of water. Set it over the fire till the isingl.ass is dissolved; then add the wine. Strain it througli a jelly bag or a clean piece of mu.slin into a jar or mould, and let it set. It is bi it to put It into a j.ir, to cover it till cold, and give a piece about the size of a wuhiut two or three times a day to the patient. This jelly may be made to drink hot thus;— Put a teaspoonful of melted isintiilass to one wineglass of port wine, adding one clove and" a lump of sugar. M.ike it hot over an etna. Port Wine Jelly. 1783. One bottle of port wine; two ounces of gum arable ; two ounces of siigarcandy; two ounces of isinglass. Put all these ingredients into a jar. stand it in a saucep.m of water, and keep U sim- mering till all is dissolved. Weaker Wino Jelly for Invalids. Time, altogether, hall .ni hour. 1784. The juice of two orjingcs; the peel of one; volks 01 four eggs; half an ounce of i..inglass'; half a pint of sherry or white wine; half a pint of water; loaf sugar to taste. Put the isinglass into hot water and gra- dually dissolve it, then stir in as much loaf su<; ir as is approved, witli the juice of the oranges strained, and the peel cut very thin; well beat the yolks of the eggs with the 330 Drotlis. — Calfs Feet. — Isinglass. ^Bccf Tea, — Beef Essence wine; put all int > a saurcpan and lot it simmer for a minute or two, not boil ; stir- ring it all the tinv* then let it stand a sliort time before puttint,' it into a mould, wliicli must be previously soaked in cold untcr. This quantity makes a pint, and if s^ood sherry and new-laid egRs are used, it will be found excellent for invalids. A Strong Broth. Time, nearly four hours. 178-;. One pound of veal ; one pound of br-ff ; one pound of the scrajj end of a neck of mutton; a little sail; three quarts olwaUr. Put the above quantities into three (|uarts of water, with a little salt, and a few whole peppers. IJoil it until reduced to one quart. Calf's Feet. Time, four hours. 1786. Two calf's feet; two pin's of water; one pint of new milk ; a little lemon peel or mace. Put the inn^rcdients into a jar, cover it down, and keep it in the oven for four hours. When cold, remove the tat. Flavour it with lemon peel or mace, as preferred. 'I'iiis is very strengthening if taken the first thing in the moruing and the last at night. . Isinglass. 1787. Isingl.-iss should be put into the in- valid's tea, morning and evening, a good pinchful for a teacup. It should be intro- duced as much as possible into the food of the weak, as it is most strengthening. "Wliite Broth for Invalids. Time, two hours. 1788. Two pounds of veal ; a small fowl; a blade or two of mace ; a slice or two of lemon peel; one tablespoonful of rice; two eg^s. Put the veal and a small fowl tnissed into a stewpan. with sullicient water to cover it; add the mace, lemon peel, and the rice. Place the pan over a gentle fire, and let it simmer until the juice of the incat is tho- roughly extracted. Well beat up two eggs, put them into a tureen, and pour the boiling broth very gradually on them, taking care to stir with a spoon the whole time. Serve it up with toasted sippets. Cidinary Beef Tea- Time, three or four hours. 1789. Two pounds of gravy beef; two pints and a half of water; a little salt. Cut two pounds of gravy beef into slices, and put it into a jar with two pints and a half of water, and a pinch of s.nlt. Covt r it over. Set it in a warm oven for three or foiu- hours. When done, strain it through a fine sieve, and set it in a cold place, warm- iug a small portion when required. Very Strong Beef Tea. Time, four hout.-;. 1790. Cut two poimds of lean beef into siuall square dice, put it into a jar or a basin without water, cover it over, stand it in tii(> oven 1 r three or four hours, till every dnip of gi'.vy is out of the meat. Then n\i.v tins ricii stork with boiling water to the strcnj'th required. Beef Essence. Time, half an hour. 179T. One pound of loan beef; one pint (if water; one clove; a lump of sugar, and a little salt. Cut into thin slices a pound of beef from the rump; lay them on a trencher, ainl criipe them w ith a knife as quickly as pos- siblt; imtil as fine .as sausage meat. Put this into a saucepan, and stir it over the fire until tiioroughly warmed through, which will take fiiJiri five to ten minutes ; then add one pint of water, one clove, a lump of sugar, and a littlr siiU. Cover tlie saucepan as tighiiyns you cu;;, r.nd let it remain at the side of the fire for twenty minutes, press the meat wiili a spoon tluoii:':1i a sieve to extract the essence, and it uill be fit for use. Mutton Broth. Time, three hours 1792. Three pounds of scrag of mutton ; three quarts of water; two turnips ; one table- spoonful of pearl barley, or rice. Boil in three quarts of w atcr, three pounds of the .scrag end of a neck of nuitton, with two turnip* sliced, and a tablespoonful i>f pearl barley, or rice. Let it boil gently for three hours, keeping it well skimmed. Serve it very hot with toasted bread. Veal Broth. Time, three hours. 1793. I^<^"r or five pounds of knuckle of veal; two blades of mace; one onion; a head of celery ; a little parsley ; pepper, s.\lt, and two ounces of rice, with three quarts of water. Stew four or five pounds of knuckle of veal in three quarts of water, with two blades of mace, an onion, a head of celery cut into slices, and a little parsley, pepper, and salt ; let it simmer gently until reduced to two quarts, then take out the meat, and scne it Soup for Invalids. — Groats, Griic/s, y'lllicst &c, 331 s of scrng of mutton ; two turnips ; one table- ty, or rice. of water, tliree pounds neck of nuitton, witli id a tablcspoonful if Let it boil gently for t well skimmed, bcrve :d bread. Broth, ree hours. pounds of knuckle of mace ; one onion; a ! parsley; pepper, silt, ice, with three quarts lip with parsley and butter. Add to the broth two ounces of rice, separately boil -d, or two ounci's of vermicelli, put in only long enough to stew tender. Noarlihing Soup for Invalldi. Time, two hours. T794. Two pounds of lean vo.il or beef; a quarter of a pound of pearl barley ; a littU- fresh celery, or celery sc(>'" . ttlo salt. Boil two pounds of \f m vtid. ' beef, will) a quarter of a pounc! uf ^earl I rlcy in a quart of water very s'c .v!/. wnfU i; becomi"- the consistency of goo I ';an» ; Savour it with a little fresh celery, r. viA'T, M!ed, and salt. Strain it when do tlirough a fuu' hair sieve, and serve. This soup will only l;»ep until the next d.ay, therefore not nioi.' than the quantity required must be made. Gloucester Jelly. Time, two hours. 1795.' One ounce of powdered rice; one ounce of sago ; one ounce of pearl barley ; one ounce of isinglass ; one ounce of eriiigo root ; one ounce of hartshorn shavings. Simmer these ingredients in three pints of water till reduced to one pint ; strain it. Pieces may be cut from this jelly and taken in tea or broth, or in a cup of new milk, as preferred, every morning. Gruel of Patent Groats, Time, ten minutes. 1796. Two dessertspoonfuls of patent groats ; one pint of water ; a winet^lass of brandy or any other spirit, or of white wine. Mix two dessertspoonfuls of patent groats in a basin with on'y sufficient water to work it into a cream ; tlien pour over it a pint of boiliiig water, stirrins^ it all the time ; stir it over me lire until sufficiently thicl:. When clone, sweeten it to taste, and add either a sjlass of white wine, brandy, or any other spirit, with a httle grated ginger or nutmeg. Gruel- Time, a quarter of an hour. T797. Two tablespoonfuls of oatmeal ; hnlf a blade of mace ; a piece of lemon iicel ; three-quarters of a pint of water or milk ; a little sugar; and white wine. Mix two spoonfuls of oatmeal very smooth in a little water, and '^ut it "raduallv to three- quarters of a pint; add a little lemon peel, and half a blade of mare ; set it over .he fire tor a quarter of an hour, stirring it constantly. Then strain it, and add sugar to tas'e, and a little white wine. Barberry Jtily. 1798. One pint of barberry juice ; one pound of powdered white sugar. Hoil the bnlu-rry jiiici> ,iiid sugar to a jelly; strain it, and pour it :nfo a juu jiot lor use. It i.s excellent for colds uud suie throats. Silver Jelly. Time, to boil the fct live hours and a half ; to boil the jrlly tweiuy mumtes. 1799. One set of calf's fcrt; one ounce of isingia.ss ; one pint of lln" best gin; one pound of loaf sugar ; juice of six lemons ; [)i\'l of two ; whites of .six rggs. lk)il the calf's feet in f( ur quarts of water with the isinglass until the ft-ft arc done to ia'j;s, and the w.iter wasted to half the qu.in- tity; strain it, and when colil remove the feet, and the jelly from the sedinu-nt very carefully. Put the jelly into a stewpan with the su<;ar, the jiiici,- of the lemons, and tlie peel ol two ; add the gin. When the Havour is thoroughly drawn from the lemon, put in the whites of the eggs well beaten, an(l tlieir shells broken up, place the stewpan over thrt fire, and let it boil for twenty minutes; hut i do not stir it after the egg has been added. Dip a jelly bag into hot w.iter and scpieeze it dry; run the jelly through it several tin e^ until quite clear, and then pour it into t! • mould. If calf's feet cannot be obtained, two r-r.i^r >s of gel.itine and one ounce of isingl.us ,,..'> io as well. Old-fashioned Caudle Tune, twenty minutes. iSno. Six spoonfuls of oatmeal ; one quart of water ; one blade of old ginger, and a little grated ; one quart of porter ; sugar to taste. lioil six spoonfuls of oatmeal groat?, in one quart of water with one blade ot whole gin- ger and a little grated stirred in after, but not strained ; then put in the fresh porlei just before serving. Sweeten it to t.iste. Or, if it is for a poor woman, it is better to send half a pound of brown sugar w ith it, as it does not keep so well if sweetened. Ci id-fashioned Brown Caudle. Time, a quarter of an hour. 180T. Three tablespoonfids of oatmeal ; half a ))lad(> of maec ; a piece of lemon peel : one pint of water; one pint of ide ; and sugar to taste. Put two spoonfuls of oatmeal, half a blade of mace, and a piece of lemon peel into ,i pint and a half of water. Boil it about a l1 . 'i Im i 1 V KB .''^9 i s ' 'm 1 is r : 1 332 Artificial Ass's Mia-— Tonic Drin/c— Blancmange. qunrter of an hour, fakinr: care it does not bi)il over. Then strain it, and add a pint and a half of ale that is not bitter. Sweeten it to your taste, and warm it up for use. Barley Cream-Light and Nourishing. i8o2. Two pounds of lean veal ; half a pound of pearl barley ; two cjuarts of water; a little salt. Take two pounds of veal free from fat or skin, cut it into pieces about the size of a iiutmejT, and put it into a stewpan with half II pound of pearl barley and two quarts of water ; let it simmer till reduced to hall the quantity, then rub it through a sieve, add m^ salt to your taste. It should be the con- sistency of thick cream. Barley Gruel. Time, twenty minutes. 1803. Two ounces of pearl barley ; half a pint of water ; then three pints and a hall ot boiling water. Boil two ounces of pea -1 barley in half a pint of water to extract the colouring matter, throw this away, and put the barley into three pints and a half of boiling water, and let it boil till it is one half the quantity, then strain it for use. Barley Water. Time, twenty minutes. 1804. Two ounces of pearl barley ; one lemon ; sugar to taste. First boil the barley in some water to ex- tract the colouring, throw that water away, and put the barley into a jug : pour some boiling water over it, and let it stand for a short time. Peel a L.non very thin, pour .some boiling water over it, with a little sugar, and mix it ith the barley water, add- ing the lemon juice. Artificial Asb*s Milk. Ti'^e, two hours or more, according to the strength of the tire. 1805. Two ounces of pearl barley ; two OMarts of water ; half an ounce of hartshorn s.ivings; one ounce of candied eringo root. Boil two ounces of pearl barley in two pints of V ator for a few minutes ; strain it from thi' 'St water, and put the same quan- tity to it ugain • add h.ilf an ounce of harts- horn shavings and one ounce of candied eringo root, boil it gently «;//// ha// the liqxtor is consumcci or Ihukd awav. Then strain it for use. I'.qual parts ot this decoc- »l-,r. nn,\ r-rsyJu't^L V \\t Ul tip ITlivi'd tOfL'thcr. ll._fi( r.'.«» *'*'•- -' ' '^^ »■— ■ . - and taken in the same quantities, and at the same time that tiie real ass's milk would be iiunk. Tonic Brink. Time, twenty-four hours. 1806. A quarter of an ounce of camomil.' flowers ; a quarter of an ounce of sliced gentian root; a quarter of an ounce of bruised columba; a quarter of an ounce of dried orange peel ; fifty cloves bruised ; a pint and a quarter of cold spring water. Put these ingredients into a jug, and pnnr on them rather more then a pint of co'.d spring water; let it stand twenty-four hours, then pour off the clear liquor. Take thrc- tablespoonfuls for a dose, fasting every morn- Blancmange for Invalids. Time, fifteen minutes. X807. One quart of milk ; one ounce of isinglass ; peel of one lemon ; yolks of six e"-!?s ; a quarter of a pound of sugar. ^Dissolve in a quart of warm milk an ounce of fine isinglass, and strain it through double muslin, put it into a delicately clean stew- pan with the sugar pounded, and the peel of a lemon cut very thin. Let it warm gently, until the flavour is well extracted from the lemon, and then stir it very gradually ♦o the yolks of the eggs ; return it to the stewpan, and set it at the side of the fire until it thickens, stirring it all the time. Then pour it into a jug, and stir it until nearly cold; pour it into a mould dipped into cold water, or oiled, and set it in a very cold place for several hours, until perfectly cold and firm. Chicken Cream. Time, three-quarters of an hour. 1808. One chicken; a pint and a half of water ; three or four spoonfuls of cream. Mince and then pound in a mortar the breast of a cold roast chicken, stew the re- mainder with all the bones broken, in a pint and a half of water till reduced to ffalf a pint ; rub the breast through a sieve into the half pint of gr.avy strained off. Mix them to- gether till of the consistency of cream ; when taken, add three or four spoonfuls of cream, and warm it in a mug, in a saucepan of boiling water. Two or three spoonfuls may be taken by an invalid who cannot take ani- mal food. Arrowroot Jelly. Time, eight minutes. 1809. Half a pint of water ; sherry ; or a tablespoonful of little sugar; some grated nutmeg; one des- sertspoonful of arrowroot. Boil the water and sherry, or brandy, with a little sugar and nutmeg ; rub the arrovy- a glass ot branJv; a mcmange. Beaten Egg.—Byau(^y Mixture.— Sago Gruel, &e. 333 Drink. y-four hours. an ounce of camomil,- )f an ounce of sliced r of an ounce of biui -cd of an ounce of dried loves bruised ; a pint spring water, ts into a jug. and pnur e tlien a pint of co'.d ind twenty-four houis, ar liquor. Take thic^ ise, fasting every morn- 5 for Invalids. :en minutes. of milk ; one ounce of le lemon ; yolks of six pound of sugar. of warm milk an ounce strain it through double 1 delicately clean stew- ounded, and the peel of 1. Let it warm gently, ,vell extracted from the it very gradually *o the imittothestewpan.and ne fire until it thickens, e. Then pour it into a dearly cold; pour it into o cold water, or oiled, cold place for several ! cold and firm. 3a Cream, larters of an hour, n ; a pint and a half of ■ spoonfuls of cream, pound in a mortar the ast chicken, stew the re- 2 bones broken, in a pint T till reduced to naif a through a sieve into the rained off. Mix them to- sistency of cream ; whdi four spoonfuls of cream, mug, in a saucepan of or three spoonfuls may ilid who cannot take ani- nroot Jelly, ight minutes. nt of water ; a glass of espoonful of brandy; a grated nutmeg ; one dcs- jwroot. id sherry, or brandy, with nutmeg ; rub the arrow- root down with two tablespoonfuls of cold „.u.-r. then add the boiling wine and water crTdually, stirring it all the time. I'-od the tvhole three minutes, constantly stirnng it. Beaten Egg. tSio. One egg ; one wineglass of sherry or one cup of tea ; sugar to taste. An egg beaten up in tea or wme will be found very strengthening for invalids. It is better to take the yolk only, as it is lighter. Egg Wine. iSii. One egg ; one glass of white wine ; a little cold water, with sugar to taste. Well beat a nice new-laid egg with a little water, and then pour over it a glass of white wine made very hot with half a tumbler of water, and a little pounded sugar. Stir it all the time until well mi.xed together. Then set it over the fire until it thickens and is very hot without coming to a boil. It must be stirred one way all the time, and when done, poured into a glass, and served with a slice of toasted bread cut into long thin slices, and placed on a plate crossed over each other. A little grated nutmeg may be added if the flavour is liked. Brandy Mixture i,o be given in cases of Exhaustion. 1812. Two eggs ; one gill of brandy ; one gill of cinnamon water ; half an ounce of sugar ; two drops of oil of cinnamon. Mix the brandy, cinnamon water, the yolks of two eggs, powdered white sugar, and two drops of Oil ef cinnamon well to- gether. The doses should be given every ■(luarter of an hour ; three tablespoonfuls at a time, according to the state of the patient. Sago Gruel. Time, two hours and a quarter. 1813 One ounce of sago ; one pint water; one glass of sherry ; sugar and gin- ger ; lemon juice or nutmeg to taste. Stand the sago in a pint of water on the hob to soften for two hours. Boil it for a quarter of an hor.r, keeping it well stirred. Ssveeten and flavour as pielerred, then add the wine. Suet and Milk. Time, ten to fifteen minutes. 1S14. One tahlespoonful of shredded beef- suet ; half a piut of fresh mill- Mix these ingredients and w.um thoni sulliciently to melt the suet completely. Skim it. Warm the cup into which you pour it, and give it to the invalid to dunk befo' . it gets cool. Milk and Rum. lot 5. One tahlespoonful of rum ; half a pint of new milk. Mix the rum well with the milk. Pour it from one cup into another twice before drinking it. It should be taUiii belore i breakfast. Orange Jelly for Invalides. Time, one hour. 1816. One dozen oranges; two lemons ; quarter of a pound of sugar ; one ounce and a half of isinglass; half a pint of water ; peel of one orange. Mix the juice of the oranges and lemons with the sugar. Boil the isinglass and peel of one orange in half a pint of water very gently. Strain the synip, and add the dis- solved isinglass to it while hot thrc'UL,'h a sieve ; mix well together, and pour into the mould. Keep in a cool place. Hartshorn Jelly. 1817. Ingredients: half a pound of harts- horn shavings ; five pints of water ; rinds of four China oranges, and four lemon?; half a pound of sugar ; the whites of six eggs. Simmer the half pound of shavings in five pints of water until it is reduced to half the quantity; strain it, and boil it up with the rinds of the lemons pared very thin, .and the oranges; when cold, add the juice, the loaf sugar, and the whites of the e'4gs beaten to a froth ; let the jelly have four boils, without stirring, and strain it of through a jelly-bag. Place it in the moulds in a cold place. A Cooling Drink for Fovensh Thirst. i8i3. One tahlespoonful of cream of tar- tar ; juice of two large lemons ; a pint of boiling water ; su,i;ar to taste; one wineglass of gin. Mix all together. h .^1^ I ' it : I 'I iMtt 334 Luncheons. — Croquet Tea. LUNCHEONS. t.unclipon differs from dinner in large lioiiseho'ds only in the general absence of soup and fish, and in the mode of serving ; both meat, game, vejjetahlcs, puddinps, Iriiit, &c., being placed on the table at the banie time. Luncheons in small families (not of lari^e means) generally consist of the cold meat nr poultry left from dinner; of cake, bread, cheese, &c.; but this slight repast ought to be jiroperiy served at all times, so that the ser- vant mav never feel awkward at the presence of unexpected guests. The butter shoiiM be sent up in summer in a glass dish with water ; in winter garnished with parsley. The bread should be placed on the table on a wooden platter; the cheese on a nice cliecso cloth. Everything must be as neat and niw as possible. We give two specimens of i luncheons, such as are ordinarily sent up for I guests. Home luncheons must be directed by the mistress of the family, according to j her taste and means. Luuclieou for Ton Persons. Potatoes. Chocolate Cakci. Roast Fowl. (Hot.) Peas. I I Cherries. I Apple Tart. Cheese Fingers. Lemon Cake. Pickles. 1 Cruet Stand. Silver Sugar Dredge. Neapolitan Cake. Cold Lamb. Almond Gaufres. Strawberries. Custard. Biscuits. Croquet Tea for Twenty Persons. Tea. Coffee. A whole Salmon (cold) % Pigeon Pie. Veal Patties Bread. .c ♦J ^ Cake. hca. (A Family Dinn r for Six Persons. Summer. Spinach or Greenpca Soup. Leg of Lamb. Potatoes. Rumpstcak Stewed. SECOND COURSE. Currant and Raspberry Tart. Green Peas. Jug of Cream. f 1 — . Tr.,^1 »?!f.'W'.'!WT?SS^WSWw?>?^^»» ; a i _ 33< Spring Dinners. Spring Dinner for Party of Twelve Persons. Mock Turtle,, Stewed Eels. Removes. Filleted Soles. Entrees. fricandel of Veal. Asparagus. Orange Jelly. Saddle of Mutton. Roast Fowls and Tongue. SECOND COURSE. Nesselrode Pudding. Ratafia Pudding. Gooseberry Tart. Entries. Broiled Ox-tail. Potatoes. Blancmange. Srving Dinner for Party of Eight Persons. Clear Gravy Soup. Red Mullet Removes. EntrUs. ^''^''''' Leg of Lamb and Mint Sauce. Fillets de Boeuf. Tendons de Veau. Boiled Chicken and Tongue. Potatoes. Asparagus. Peas. Spring Cabbage. Jersey Wonders. SECOND COURSE. Apple Tart. Boiled Custard. Iced Venice Pudding. Lemon Cheesecakes. ins. evved Eels. Entries. oiled Ox-tail. Potatoes. icmange. tns. Cheesecakes. Summer Dinners for Twelve and Sixteen Persons. 337 Summer Dinner for a Party of Twelve Persons. Julienne Soup. Salmon and Lobster Sauce and Cucumber. Rcmo7'es. Forequarter of Lamb. Entrees. Lavded Sweetbreads. Boiled Capon. Kidneys Sautds au Vin. Mutton Cutlets ^ la Financiered Asparagus. Green Peas. Entrees. Tongue. Caulinowcis. Fotatocs Chocolate Cakes. Vanilla Cream. SECOND COURSE. Cherry Tart. Artichokes. Noyau Jelly. Iced Custards. Summer Dinner For a Party of Sixteen Persons. Asparagus Soup. Soup Jardiniere. Salmon (Lobster Sauce and Cucumbers). Tench Stewed. Entrees. Entrees. Tongue. Removes. Entn'es. Spatchcock. ns de Veau. Fricasseed Pigeons. T,amb Cutlets and Peas. Turkey Poults. Sirloin of Beef. Turban of Rabbit Veal Patties. Peas. ng Cabbage. SECOND COURSE. Plovers. Iced Venice Pudding. Sir Watkm's Puddm^j Crgme h. la Comtesse. Marasch.no Jelly. Darioles. ^1^°"'^ ^ ^^ Comtesse. Louis Philippe's Puddmg. • That is, dressed with Vinancieve Sauce. 11 I 1 a u * % -9 W' 3 3$ Autumn Dinner for Tivelve.—For Spiatl Dinner Party. Autumn Dinner for a Party of Ten cr Xi^-j'^ve Persons. Mulligatawny Soup. Salmon. Spitcbcock Eels. Haunch of Viuison. Boiled Chickci.? and Celery Tcnguc, garnish-Hi widi Brussels Sauce. Sprouts. Curn?d Eggs. Kronicskics. Fricandcau of Veal. Pineapple Fritters. Stone Cream. SECOND COURSE. Milan Souffle^. Partridges. Lemon Jelly. College Puddings, Tor Small Dinner Party. Soupc Macaroni. Fish : Boiled Cod and Oyster Sauce. Removes. Peahen larded. Entries. Salmi of Wild Goose. Saddle of Mutton k la F Potr,h;es. Entrhj. Escalloped Oysters. aise. Erocoli. Cheese Canapocs. •Custard with Cream. SECOND O '"SE. Grouse. Apricot Tart. Isinglass Jelly. Volunteer's Puddings. '( ■• A.',. inner Party. Autumn and Winter Dinners, 339 9 Peraons. Autumn Dinner for Sixteen Persona. :i: Clear Gravy Soup, • Crecy Soupe a la Rcine. it Salmon Trout. H Prawn Sauce. 1 5^^'\I\viih Brussels )routs. mcskics. i Entrees. Cannclon de Boeuf. Fillets of Soles. Removes. Calf's Head. E Hi ices. Veal Cutlets. 1 Pigeon Pic. Saddle of Mutton. Oyster Patties. 1 Tongue. SECOND COURSE. Chicken a I'Estragon. 1 Sweet Vols-au-Vent. Hare. Maids of Honour. 1 Lemon Jelly. Apple Hedgehog. Open Jelly and Whipped Cream. B College Puddings. Souffle's in Casea. Chancellor's Pudding. Tartlets k la Creme, 1 Entrees. loped Oysters. Erocoli. Isinglass Jelly, ilunteer's Puddings. Winter Dinner for Twelve or Sixteen Persons. Brown Oyster Soup. Very Rich White Soup. Turbot il la Crcme. Fried Whitings. Entrees, Entries. Fricandeau of Ox Palates. Chicken Cutlets. Boiled Turkey Stuffed with Chestnuts. Chine of Pork. Croquettes of Beef. Round of Beef h la Frangaise. Roast Larks. SECOND COtTRSE. Omelet Soufifl^. Palm Tree Pudding. Arrowroot Fritters. Pheasants. car? Feet Jelly. Jugged Pigeons. Vol-au-Vent. Jaunemange Lfeche Cr^ma. Ramakins. 02—8 340 Christmas Dinner— Desserts.— Suppers. Christmas Dinner for a Large Party. Mock Turtle Soup. Potage de Riz h, la Piedmontaise. Turbot and Lobster Sauce. Carpe Farcie. Fowls ^ la Milanaise. Small Ham. Roast Turkey and Sausages. Pupton Pigeons. Ragoftt of Duck. Baron of Beef. Pork Cutlets with Tomato Sauce. House Lamb Cutlets h. la Royale. SECOND COURSE. Mince Pies. f ""ch Jelly. Christmas Pudding. Meringue. York Souffld. Giteau de Pomme. Charlotte Russe. Guinea Fowl. Desserts. The dessert is placed on the table from the first in the dinners k la Russe ; but sometimes the top and bottom dishes are added after the dinner is over. Even at family dinners this mode is the best. Be- tween and amongst the dishes it is usual to put small glass dishes with preserved ginger, damson cheese, candied apricots, or any other of the sweet dishes given in our dessert re. ceipts. Roasted chesnuts should be sent up hot on a folded table-napkin. We prefer al- monds blanched for the raisins, but some people like them better in their skins. A few wine biscuits should be put round the centre cake, and olives are sometimes re- quired for the gentlemen. Suppers. " A lady has full space for exercising her taste at the supper table. A good eye for colour will give a great charm to the ar- rangement. With flowers, fruit, frothed whipped creams, coloured jellies, and all the elegance of sweet dishes, she can scarcely fail to ofier a perfect picture of gastronomic beauty to the eye, if siie wili take a little care in the arrangement of the table herself. A plan drawn out on paper and given to an intelligent servant, will secure her from mistakes generally ; if her footman is inexperienced, she should first glance at the table herself before her guests are invited to it. For two or three evening guests, a few sandwiches, a cake, fruit, and wine will suffice, as people now generally dine late. We offer the plan of two suppers, not so eiciborate as those provided by Guntc- would be, but sufficient for ordinary enter- tainments. Summer Supper. 341 rk Souffle, lotte Russe. n in our dessert re> ts should be sent up kin. We prefer al- ! raisins, but some ■ in their skins. A 1 be put round the are sometimes re- 1. es generally ; if her ed, she shouid first ;lf before her guests wo or three evening s, a cake, fruit, and ople now generally plan of two suppers, provided by Guntcr for ordinary enter- Supper. Summer. • Noyau Jelly. Roast Turkey. Ham with Aspic Jelly. Charlotte Russe. Jelly and Whipped Blancmange. Cream. Fruit. Fruit, Milan Souffl6. Flummery. "' n Vase of Flov^ers. §• Preserv aid Chic Gftteau de Chocolat. Raised Game Pie. Chips, ens cut ed Ginger. ;kens cut uj Lobster Salad. Trifle. Veal Cake. Orange Cold Chick Meringues. ). Chantilly Baske Fruit. Fruit. Tipsy Cake. Centre Vase. Ferns, Grapes, &c. Tipsy Cake. Meringue: ranges with r Fruit Fruit • O Brandied Cold Chicls Crystallized Oranges. Pigeon Pie. Apple Trifle. Apricots. :cns cut up. 3 Q Mayonnaise de Saumon. lied hid Raised Kam and Chicken Pie. Gateau Nourmahal. Cane ColdC Lemon Sponge. . <:,bbon Jelly. Charlotte Russe. Custards. Vase of Flowers. Rice Blancmange. i'ongue Ornamented. Clear Jelly with Fruit m it. / Fruit, Fruit. 343 Winter Supper* i'*!** o 55 o C (/> P n •i C 3 r» rti O 5' OP o »— > p 3 o 3 p 3 erq a o 3 5 o rt> 5« o p (/I O -r-a 3 P- o n rs 3 o P p p 3 •T3 P in r> 1-1 I O "I *— ' 3 — o P S P 3 3 o 3 O p "1 o C/5 o p 3 o X p 3 cu o <-» «— I o cr 3 cr 3 "^ o i::^ • P 3 n Winter Supper. Soup (While Soup). iuiUcj. Ham. Raised PJrijTord Tie Christmas Cake. Trifle. Larded Plicasants. Tipsy Cake. Gateau Nourmahal. Grouse. Mayonnaise do Poulct. Oranges. Oranges. n Custards. ^ c '2 g Cc^ilrc Ornament. ^ I Custards. I/) U to O c 3 Ph S 3 •— > c o E c o o to r ^ t3 ■ D, !r U) Oranges. 3 u Oranges. O p ?r o en O C P 3 o n 3* 'a Italian Salad, Capon. Fuvtriages. Trifle. Twelfth Cake. Vols-au-Vent of Chicken. Ham. Christmas Pie. Partridges. Pheasants. Tardinierc Soupe. 3 u t3 ■'5 c rt U •— » tn C 5 o o o B 3 O C o E B o U '5 > o U o o c o U c a. i-i (U '.-I O -d o o E o Q I — I c 3 to c a c c/) 3 Useful Receipts. 343 to c « 'O X • 'a r^ o 3 CI. » J3 '-' S X ^ t/i ^. o >— > U C .'■^ D CJ u 4-' ^>> • ^ ^ o tf (/» "o J3 C o U 5 A « U o ^ • s 5 rt '5 O 4-t O ^U o o '4J "J J g. 4J "rt O- o v: O Pi I/? o • 3 0) bO c rt o o ri 2 13 c o c o c: o Q P3 >> i2 U c > I — . u C 3 X4 ,C/3 s ;% X7SEFTTL BECEIPTS FOR HOUSEKEEPERS AND SERVANTS. To Clean Chimney Pieces. 1819. Equal quantities of soft soap and pcarlash. Put tlie sonp'and pcnrl-ash on the cliimney piece with a soft flannel, let it lay on tlie marble for a few minutes. Wash it off witli warm water not too liot ; wash it over a second time with cold spr z water. For Bright Polished Grates. 1820. Oil the bright part of the j^ratewith good salad oil, dust over it some unslackcd lime from :i muslin bag. Let it remain one month, then rub it off with a fuie rac;. I'olish it with a leather and a very little putty powder. If the grate is not in use put on the oil again. To Take Stains out of Marhle. 1821. Mi.xed unslaeked lime in finest powder with the stron<;er soap- lye pretty thick, and instantly with a painter's brush V it on the whole of the m.nble. In two nths" time wash it off perfectly clean. \ ,en have ready a fine thick lather of soft soap, bulled in soft water, dip a brush in it, and scour the marble with powder not as common cleaning. This will, by very good rubbing, give a beautiful polish. Clear off the soap, and finish with a smooth hard brush till the end be eftccted. To Take Rust oat of Steel. 1822. Cover the steel with sweet oil well rubbed in, ant! in forty-eight hours use un- slacke \ lime findy powdered, and rub until all the rust disappears. To Cement Broken China- 1823. Beat lime to a very fine almost in- vi.sihle dust, sift it through book n .lin. Then tie it up in a piece of thin muslin as powdered starch is sometimes used. Brush some white of egg over the edges of the china, dust the lune rapidly over thein, put the edges together, and tie a string round the cup, &c., till It is firm. Isinglass dissolved in spirits nf wine, in the proportion of one ounce t* two wine- glassfuls of the spirit, is also a good cement. For Removing Paint from Wood. 1824. One pound of washing soda ; two pounds of unslaeked lime. Mix cue pound of washing ^oda with two poundsof unslaeked lime, and if the paint is very strong on the wood aild half a pound 0/ pot.uh. Mix these iniTrcdieiU- together, and dilute with water until the mixture be- comes rather thicker than whitewash, and then rub it on the paint with a piece of wood folded u[) in rag. The person who uses Diis preparation must be careful not to tou'jh it witii the ham's. To Clean Papcr-liangings. 1825. First blow the dust off w' the lit parts, 'i'.ike the crust ituo .ind, beginning at the top ol the bellows. Divide a white ](i;\f of eight days old into cii your haiul, paper, wipe it downwards in the lii;hte>t manner with the crumb. Do not cross or !!;o upwards. The diit of the paper and the crumbs will fall together. Observe -vou Miu'-t not wipe alir.ve half a yard at a stroke, ind after doing all the upjier part go round .:gain, beginning a little iibove were you left off. If you do not clean it very lightly you will make the din adhere to the paper. To Clean Glazed Chintz Furniture when taken down for the Summer. 1836, Shake off the loose dust, then liglitly bnish with a small long-haired fur- niture brush ; after which, wipe it closely with clean flannels, and rub it with dry bread If properly done, the curt.iins will ;ook nearl" ns *11 as at first, and if the colour b< net i.t;ht they will not require wishing for years. Fold in large parcels and nut carefully by. While the furniture remains up, it .should be preserved from the sun and air as much as po-^sible. which injure delicate colours ; •and the dust may be blown off by bellows. By the above method, curtains may be kept sufficiently clean, to make up a^'ain with new linings. To Remove Paint Stains from Glass Windows- 1827. It frequently happor.s that painters splash the plate or other gla^s windows when they are painting the sills. When this is the case, melt some soda in very hot water and wash them with it, using a s(;ft Uanuel. It will entirely remove the paint. 1828. Table Polish. Half a pint of ■spirits of wine an ounce and a half of gum shellac ; half an 344 Useful Receipts. u I! ounce of pum beiuoin ; half an ounce of gum sanilrar?. Put the wholo in a bottle for a day or two, and shake it a few times. When the gums are dissolved it is fit for use. When the polish is laid on thick enough, take a clean wad and cloth ; put a little clean spirits of wine on the wati, the same as you did with the polish, rub it the same way, but veiy lightly, and until quite dry. You must then put a little oil on the cloth, and rub as in laying on the polish. Anotlier Furniture Polish. T82f). Three rIIIs of cold drawn oil : one pill of turpentine ; one gill of varnish of tur- pentine ; one of vinegar. These quantities will fill a qu.Trt bottle. Pour a few drops in the middle of the t.ible, add a teaspoonful of cold spring water, and rub with a soft cloth. To Clean Covers and Tins- 1830. Il.alf a pound of soap; a ball of pounded whitening ; sufficient warm water to make it of the consistency of very thick cn-am. .Shred the soap into a jug. add a large ball of pounded whitcniii ;, and pour in suf- ficient warm water to make it of the consist- ency of a thick cream ; rub it well over the tins, and when dry, polish them with a clean leather and powdered whitening. To Clean Plato. 1831. One ounce of prep.ired hiirlshorn- powder ; one quart of water. Boil an ounce of prepared hartshorn- powder in a quart of water; while on the fire, put into it as much plate as the vessel will hold ; let it boil a few minutes, take it out, drain it over the saucepan, and dry it ne.ir the fire. Then put into the water some pieces of linen, and let them remain to soak up all the water. When dry, put them aside to clean the phite, &c. When the plate is dry, rub it well with wash leather. To Make Blacking. 1832. Four ounces of ivory black ; three ounces of treacle ; a tablespoonful of sweet oil; a pint and a half of small beer; one ounce of sulphuric acid. Mix whh a spoonful of sweet oil the four ounces of ivory black, and the three ounces of treacle ; pour on it by degrees a pint and a half of small beer. Stir it well together, and then pour in an ounce of sulphuric acid, keeping it till the eftervesccnce ceases hmX'i It, and it may be used immediately. A Beceipt for Blacking. 1833. Two ounces of sugarcandy ; one ounce of sulphuric acid ; half an ounce of gum arable ; a quarter of an ounce of blue mdigo ; half an ounce of tur|)entine ; four ounces of ivory black ; two tablespoonfiils of oil ; one quart of good vinegar. Mix all together. To Bleach Linen. 1834. A quarter of a pound of chloride of lime ; one gallon of water. Pour a gallon of boiling water over four ounces of chloride of lime ; let it stand two days, stirring it occasionally, then pour it clear off into bottles. To bleach linen take .-ibout half a pint, and mix it with a quart or three pints of cold spring water. Mix it well together, and .after the linen is washed and rinsed from the so.ap, steep it in the lima water for- a few hours. To Take Stains ont of Silk or Cloth. 1835. Pound some French chalk fine, and mix it with warm water to the thickness of mustard. Put it on the spots, rub it lightly with your finger, or the palm of your hand. Put a sheet of blotting, and of brown paper, over the spots, and press it with a warm iron. To Take Grease ont of Silk: 1836. Take a lump of magnesia, and rub it wet on the spot ; let it dry, then brush it off, and the spot will disappear. To Take off Wax-Candle Grease. 1837. Have an iron made very hot; put a piece of clean blotting-paper over the spot, and hold the iron close to it, but do not let it touch the paper. The grease will be drawn into the paper. To Wash Coloured Prints and Washing oilirfl< 1838. Put a little bran into lukewarm water, wash quickly through ; rinse in cold water also, quickly. Hang to dry in a room without fire or sunshine. Iron on wrong side with a coolish iron. No soap to be used. To Clean an Old Silk Dress. 1839. Unpick the dress, and brush it with a velvet brush. Then grate two large pota- toes into a quart of water ; let it stand to settle; slraui it off quite clear, and sponr^e the dress with it. Iron it on the WTong side, as the ironed side will be shiny. Wash for the Hair. 1840. Half an ounce of glycerine; balf«u Useful Receipts, 345 five ounces of s and Washing ounce of spirits of rosemary w.Ucr. To be well mixed together and shaken, and used night and morning. Castor Oil Fomado for the Hair. 184T. Four ounces of castor oil ; two ounces of prepared lard ; two drachms of white wax; essence of jessamine, or otto of roses. Melt the fat topelher, and when well niixed, and bPComin<; cool, add whatever scent you prefer, and stir it constantly until cold; then put it into pots or bottles for use. Another Pomade for the Hair. 1842. Half a pound of hog's lard; a winc- pl.iss of rose-water ; a tcaspoonful of ammo- nia; scented with jessamine or any other scent you prefer. Mix all well together, and put it into pots or glass bottles. French Pomatum. ^ 1843. Four ounces of lard; four otmres of honey ; two ounces of tlie best olive oil ; a quarter of an ounce of essence of bitter almonds. Melt all the above ingredients together, and let it stand till cool, when »he honey will sink to the bottom ; then melt it over again without the honey, and scent it with the cisence of almonds, added after the secoud melting, and while l;quid. Cold Cream. 1844. Half a pint of rosewater ; four ounces of oil of almonds ; three drachms of white wax ; three drachms of spermaceti. Melt the white wax and spermaceti toge- tlier with the oil of almonds. Then beat them all up. adding ihe icsrwater slowly until it is cold. Put it in a '.:ot, and pour some rosewater on the top. A Winter Soap for Chapped or Rough Hands. 1845. Three pounds of common yellow- soap ; one ounce of camphor dissolved in one ounce of rose and one ounce of lavender water, P ;it three pounds of common yellow soap, and one ounce of camphor dissolved in one ounce of rose and one ounce of lavender water in a mortar until it becomes a paste. Mijjie it into bails to dry, and sot it in a cool place for the winter. The best time to make it is in the spring. , J846. Tooth Powder. A quarter of an ounce of bole arinoni.ac ; a quarter of an ounce of bark ; a quarter of an ounce of powdereti camphor ; a quarter of an ounce of powdered myrrh. Mix the ingredients very thoroughly toge- ther. Tooth powdenj should be keep closely covered in wooden boxes. riie prescription is for tqual quantities of the above ingredients, but one ounce of the whole mixed is enough at a time, unless a chemist is not of c.isy access. To Cure Warts. 1 8.17, Warts are very troublesome and di j- figtiring. The following is a perfect cure, even of the largest, without leaving any scar. It is a Frenchman's prescription, and has been tested in the autlior's family. 'I'ake a sm.ill piece of raw beef, sterp it all night in vinegar, cut as much from it as will cover the wart, tie it on it ; or if the excies- sence is on the forehe.id, f.isten it on with strips of sticking plaster. It may he removed in the day, and put on every night. In one fortnight the wart will die and peel off. The same prescription will cure corns. Cartwright's Prescription for Toothache. 1848. A little ether .and laudanum, mixed, and applied on wool to the tooth. Embrocation for Chilblains not Broken. Time, ten minutes. 1849. Half a pint of spirits of wine ; two dnichms of camphor ; two drachms of laud- anum. Mix the ingredients, and rub the chilblains well with the embrocation for ten minuleb at bed-time, and in the morning. Marking Ink. 18^0. One drachm and a half of lunnr c.iustic ; one .scruple of sap green ; six dr.ichms of water ; two drachms of rauciU ;i;jo. And— Preparation liquor. 1851. Half an ounce of salt of tartar or subcarbonate of potash ; half an ounce of luncilage ; half an ounce of water. The preparation is to be put on with a small brush, and when it is nearly dry. smooth the surface by means of a spoon or a glass. After which use the marking ink. Essence of Verbena— For the Toilet Time, one week. 1852. Half an ounce of oil of vcihcna; four ounces of spirits of wine ; forty drops of essence of vanilla. Put the oil of verbena, spirits of wine, and I ! '^W^ ' 'i iii 346 Useful Rcceipts-^Diitics of Household Scrvan ts. essence of vanilla into a jar. and leave it. well covered over, for a week. 1 hen. filter. and it will be ready for use. Extract of Mareschal. Time, three days. i3«. One ounce and a half of millefleur ; one ounce of essence of jessamine ; twenty drops of essence of citron ; half an ounce of] essence of ambergris; half a drachm of e sence of oran-e-Hower ; half an ounce of essence of musk; one ounce of essence of violets : twenty drops of oil of rosemary . fty drops of sweet spirits of nitre ; torty- eifiht drops of oil of neroli; six ounces of •spirits of wine. j 1 „^ ;« Mix the whole well toRcther. and keep in a closely-stoppered bottle or jar for three days, when it will be fit or use. Bouquet de Victoria. Time, one week. iS^A One ounce of e-^sence of bergamot ; half a dr.iclun of oil of cloves ; three drachnis o?o.l of lavender ; six grains of Kra.n mu k half a drachm of aromatic vinegar . one pint and a half of spirits of wir.e. Mix well, and distil. Lavender Water. ,8t;s. Half a pint of spirits of wine ; a quarter of an ounce of oil of lavender; one 2 vchm and a half of essence of bergamo one drachm of essence of ambergris. All to be well mixed together. Odor Delectahilis-For the Toilet: Time, one week. i8=;6 Two ounces of rosewatcr ; two ounces of orange-flower ; half .1 drachm of oil of lavender ; half a drachm of oil of c oves ; one grain of grain musk ; one drachm of berg.amot ; half a drachm of essence of musk; haU a pint of rectified spirits of wine. Mix all together, excepting the essence of musk, which must be added after the mix- ture has stood for one week clotely stopped. Eau-de-Colognie. 18^7. One drachm of orange-flower ; one drachm of essence of citron ; four ounros of 1 essence of mellisse ; one ounce of cidnt , ' one < aince of rosemary ; three ounces of ber- iran.ot ; one ounce of lavender ; one ounce of musk ; four pints of rectified spiuts of ^^'\Vhen the chemist has mixed the e^^sences nut them into two quart bottles of rectiticd spirits of wine, but care must be taken thr^t potash is not us.vl by the chemist to melt the essences, as it burns. Entire cost, il. 6j. Pot Pourri. lE c8. Half a pound of bay-salt ; » q^^|T<« of a pound of saltpetre bruised with a httle common salt. Then add to it threepenny- worth of cloves pounded ; the sam : c^ storax, one small nutmeg grated ; two or th. . bay. leaves broken: lavender flowers l..i-,ilv gathered; rose leaves ^./M^/vrf dry and added without drying to the above mixture, DUTIES OF HOTJSEHOLD SERVANTS. mn Duties of the Maid of all Work, The general servant must be an early ''^^^er first du'v, of course, is to open the shutters, and in' summer the windows ol all the lower part of the iiouse. Then she must clean the kitchen range nnd he.'.ith. silting '.he cinders clearing •,w ly th.- ashes, and polishing with a leather the bright i>arts of the stove, or range. She must light the fire, fill the kettle, and as soon as the fire burns, set it on to bo.l. Slie m.ist then clean the room m which the f.inulv breakfast. She must roll up the rue spread out a coarse piece of ciuivas before the fire|ilace, and (if it is winter) she nnist reMune the fender, clean the grate, ami light the fire. Then she must lust lightly rub over the fire-irons with a leather, replace them, and the fender, and sweep the room o-er. first pinning up the curtains out of the dust. , r t She should let the dust settle for a few minutes, running meantime into the kitchen to get the breakfast things ready to bring in^ In five minutes or so she must rettun. and thoroughly dust all the furniture, the le- .-s about the room, the mantelpiece, and all ornaments. Not a speck of dust should be left on any object in the room. Then she lavs 'he breakfast cloth readv for breakfast, and shuts the dining, or breakfast-room door. , , ,, „, Her noxt duty is to sweep the 'nil, or passaee. slu,ke the door-mats. - the door- *ep. and polish the brass K... .er. if there is one. Then she cleans the boots, washes her h.mds and face, puts on a clean apron, and prepares the toast, eggs, b.v:on. kidneys, oi' whatever is lequircd lor bieaK- fast. nis. Duties of the Maid vf All Work. 347 : the Toilet rosewatcr ; two If adradiiTi of oil I of oil of cloves ; one drachm of essence of musk; ts of wine, ng the essence of ed after the mix- t closely stopped. ae. ange-flower ; one n ; four ounros of ounce of cidnt , iree ounces of bcr- ;;ndpr ; one ounce rectified spiiits of nixed the e«;sence5, bottles of vectiticd Tiust be taken that :henii5t to melt the itirc cost, \l. ds. rri. bay-sriU; a quarter iruised with a little d to it tbreepeiuiy- the sam : o^ storax; ; two or th- u bay- L-r flowers l^jshly tend dry and addfil 3ve mixture, 3. ling up the curtains luit settle for a few ime into the kitchen gs ready to bring in. I'e must return, and furniture, the Ic'^'S mantelpiece, and all :k of dust should be e room. Then she readv for breakfast, or breakfast-rooiu > sweep the 'nil, or oor-mats. -^ the he brass K... .er, if le cleans the boots, face, puts on a clean e toast, eggs, b.v:on, i lequircd for bicak- Previously, however, she will carry in the urn that her mistress may make tlie tea. She then has h-T own hrcakiast. goes up to the bedrooms, opens tiie wuulows, strips the bedclothes off, and leaves the mattresses or beds open. Bv this time probably the bell will ring for her to clear away the breakfast tilings. She should do this quickly and carefully; bring a dustpan, and ^weep up the crumbs, put back the chairs, make up the fire, and sweep up the hearth. The china must be washed and put away, and the kitchen tidied a little. Her mistress will then give her orders about dinner. As soon as these are settled, she will put on a large clean apron in 'Ahich to make the beds, that she may not soil the bed- clothes with her working dress. 'I'lie mis- tress of the house general ly assists a maid ofallworkin making the beds but this is by no means a riiiht of the servant's, and very fiequentlv she lias to do tliem alone. In m.iking beds, siie should carefully tarn the mattresses every day, shake the feather beds well, and rub out any lumps tliat may have gathereil in them. The sheets should always be placed with the marked end towards the pillow. When the beds are made and slops emptied, the rooms should be can^fully dusted. Tiien she sweeps down the stairs, and dusts the banisters. She sweeps the dust from each stair into a dustpan, and is care- ful that no dust flies about the passage, or hall wiiich she has already dusted. She now cleans the drawing-room grate (if a fire is burnt there), and dusts the room. Dusting the ornaments is often done by the mistress, but cannot always be expected. The maid of all work returns to the kitchen, puts on a large canvas apron which will tie all round her. and which has a bib. and proceeds to cook her dinner. While t!ie meat is roasting o. boiling, any little i.itchen work which will not take her away hom the neighbourhood of tiie fireplace, may be done. Half an hour before taking up her dinner, f^he will lav her cloth nicely, according to ' rootman's r>iities," , &o., ready on the ilie directions given in • iind will set bicad, ice bull-board, .She cannot, of course, be expecteil to wait at table, but she should remove lier coarse .ijiroii, and be ready to bring in the pud- daig, or tart, or clieese when reciuired. When she has taken a-.viy the dinner (she will do wisely to place the joint to warm before the kitchen fire (or her own diraier), she sweeps and folds up the table- cloth, sweeps up the crunilis under the dining table, m.ikes unthe tin' (if ie(|iiiiv(i), or if the room is left v.ic.uit, opens the windows. '1 hen she dines bciself, spreading her own cloth nicely, and giving herseli time for a com'orlable meal. After dinner, she has a kettle of boiling water ready, washes up tlie dishes and plates.^ cleans the' knives (washing the grease off carefully before she rubs them on the knife- board), washes the silver spoons and Ibrks, and just rubs them over with the leather ; cleans anv boots and shoes required, and then cleans up her kit- hen, sweeps up the health, and goes to w < ii and dress heiself. ller nrxt duly istobiiiig in the tea, make the toa«^t. iScc. After tea. she turns down the beds, sres that tlu'ie is water in every jug and liottle, shut^ liie windows, and d.aws e uiav be well cleaned, every bedroom should be swept oine a week, and tlie tins and r,ilver must have weekly attention beyond tiiat of the daily w.ishing. A good servant will manage her work by division. I'or e\ami)lc :— On Saturday she wdl thoroughly clean the hall, ii:., wash the canvas, rub any maliog.iny, &c., and sweep the stairs very thcrougiily, occasionally taking up the stair-carpets, and replaeiag them" so that thev m ay not wear out by the same part being always at the edge ol tlie ; lairs. She must also rub and clean the brass rods. , ,- . , She will seldom have more than four Ij'vl- rooms to do. She can sweep two on 'luesday ; the dr.uving- room m.iy be thoroughly swept on Wednesday ; two bed- rooms iniv be swept on Tlunsd.iy ; Hie maho'vaiiv' furniture, &c., well polished lu the dining-room on Krid.iy. On S.iturday she will clean the plat.-, and h.-r tins -as covers. &c.— and clean ui) her kitchen for Sunday. „ , , A good servant will generally wash up the glasses and plates after M\^\y^s, and nut leave them for the morning. She wul care- fully fasten up the hou ,e. Tlie general servant should ask lier nns- fr<-ss for housemaid s gloves, and endeavour, as much as possible, to ke.-p lier h.o.ds clean, so as never to leave spuitty mirks ol fiu-'eis on anvihing she to.icli-s ller hair should be banded caieiuUy b.ick. and be keiit smooth, find her f.u-.c clean ; and as she has to answer ihe door, shesiiould we..r her coal se apron as mucii as pos.sil-le, ana at a knock or nng exchange u lor a clean ^MiMia Iljli H"? Duties of the Housemaid. l! \'i I? white one, kept within reach— for instance, in the kitchen drawer. She should be careful never to pour the water in which eggs have been boiled over her hands, as It will bring warts. If her hands get cliapped in winter, she will do well to rub them with a httle camphor-ball when she goes to bed at night. We insist on this care for the hands, not to encourage fine ways or vanity, but be- cause a general servant's hands are used both for very dirtv and very than work, and without care they will be unfit for the Recollect, my little general servant, that if your place is a hard one. it is also the best possible one for training you for a better. After all. too, you have not more to do. nor. in fact, so much as you would have as the mistress of your own home when married, when you would probably have to clean house, work for your family's support, and take care of cliiltln-ii, besides enduring an.\iety and the many cares of the mother and wife. In your place von have no care for daily bread or clothes.' Your food and raiment arc sure, and you have every comfort. If you rise carlv, bustle about, and waste r.o spare moments, you will get through your work very well— only do think about it. A little ain\ns;cment and thought will give you Mivnioi) and IIABIT. two fairies that will maki the work disappear before a ready pair of hands. If. when you put your head on your pilUow, you would just ;»/.i« liow best to get through next day s work, i you would find it a great help. Try not to fors^d ortlers. Uo everything as well as possible at once. Renu-mlKT, "Once well done is twice done;" "A place for ^jverything, and everything in its place." lie sure always to w.ash china, r.e., cups, saucers, p'.ites in very hot water, with a little sod.i occasionally (but not if they have gilt edges), and wii)o them dry on a very clean dry cloth. A \v<-t dirty cloth will make them smeary nnd sticky, than which nothing can lie more nastv. Find tuiu- for vour own work of an even- ing, and take caie to leave no holes in your stockings, or rcats unmended. " A stitch in time' saves nii>e ;" and if every Saturday nii'ht you mend all fractures, both \n the clo'thes that return and those that are gomg to the wash, you will keep your needlework nicely under. Ife personal't fire is lighted. This will dispel the cold air j in the chimney, which m.iy otherwise heat the smoke down into the room. 1 he fire n laid by placing first cinders, rather apart, at the bottom of the grate ; then a piece of ^n^^. Duties of the Housemaid. 349 asleep still dirty paper — «t>/ coarse lirown, which will smoulder — and then a few crossbars of pieces of wood, which should be kept well dried; on the wood some rubbly coals— not too close together, fi>r a draught is required to kindle the fuel. The coals must be well back in the grate. Light with a lucifer match— use Bryant and May's, because they will not ignite unless they are rubbed on ihcir own box, and thus they arc less dan- gerous than those which will kindle by stepping on. . , ^ r If the grate smokes, light the fire from the top. In order to .achieve this properly, cover the bottom of the grate with a piec- of coarse thick paper ; build a wall of rubbly coals round, ieavin,^ a hole in the middle; cover it all with a piece of dry paper ; lay pieces of wood crossing each other on it ; then put a piece more paper, and steady it with a few good cinders. Set light to the under paper. The sticks, &c., will kindle, and fall into the hollow centre. In about an hour there will be a good fire, which will not watched for: and the ceiling sometimes dusted with the long broom call'M a Turk's head. After her mormng-room or draw ing- room is finished, th(" housemaid sweeps down the stairs. She then puts on a clean white .ipron. and making liersclf look as nice and fresh as possible, lays the brcakf.isl-t.ible, if no foot- man or parlourmaid is kept. She takes care to pl.ice everything that cm possibly !>« required on the table— sees that there are enough spoons, plates, knives, totks. &c. (the mode of arranging the cups, he, will I be f.jund at " Hreakfast Dishes," page 6^). I She brings in the breakfast, which the cook i piei>ares and gives to her. As soon as all is brought in, she leaves the I room, ties on a large clean apron, kept for the purpose, anil goes up to make the ImvJs (assisted by the cook, where only two ser- vants are kejit). She should open all the j bedroom windows ; btrip the bedclothes off, • placing them over the backs of two chairs ; then, while the beds are airing, she empties smoke" but must nefer be stirred. 'Hiis is a ; the slops. She washes out ,;// the bedroom t^ry skviig way of making a fire, .is so , china with -.rr. hot water, wipes it (t.jking ighted "on^uines much less fuel. care to keep a separate towel lur the basiu Sorne persons light fires with wheels mad. 'and jug), empues the uth and then takes with resin and other combustible material.--. ! aw.ay the pail, and sca!d>, it ..ut. Tl ev areusefii., and perhaps cheaper than I It will now be tune to shake t le bed-, wood but not very sife things in a house J turn the mattresses, and make them up xs they eisily gnie The housemaid shonUl ' again. Then she should take .i h.ind-biu.h ieSnoMo waste wood. A clever girl , and du..t-p.an, and sweep over die carpe will light two fires, if the grates are not very sufJiciently to rem«^.• anv .lust. Ib-r next large, with one good-sized bundle. Oiu wheel, value one farthing, will light a h'e The housemaid, when she has lighted th.c drawing-room hre. does those in the bed- rooms, when required ; but this will be the work generally of the under housemaid. Where only two servants are kept— cook and act will be todiis! ,ind polish the furnituie ; then to do all window-ledges, windows, binister-rails, iVc.. &e. ; after which she will bring up water, and Jill the jugs and water-bo'tles. She bring i the bedroom candlesticks down, cleans them, and sets up the candles. Wliere onlv two servants are Kepi—t-uuA.iii>i ..w.,.., ^ - • ho sema"d-the former is generally engaged The moderator lami>s should then be o.ire- toTSie dining-room, .as tell as the hall. ; fully trimmed, ,.r. the wuks cut or re- The houscmiiid should wear proper house- maid's glo'-es for doing her grates ; and have a good coarse apron to tie all round her, to pn serve her dress clean. If it is summer, all the labour of fire- making will be saved ; but the housemai.l niuht look jealously to the polishing of her bri}7ht bars, grates, and fire-irons, lest they rust. Her next business is to cany away her boxes, &c. ; and then sweep the room. While the dust settles she carries hot water to the bedrooms, in any quantity that may Im: required. Dusting and fwhshing th< newed, oil puurcd m all ready for lighting at "iK'>'- The bedrooms must be thoroughly swept each once a wck. The drawing-room twice a week; but tli<- liltle j.ieces of line anentinc and fine brick-dust, rubbed on with fl.mnel. and polish them with a leather and a little dry brick-dust. Clean the tins with soap and whitening, rubbed on with a flannel. Wipe them with a dry soft cloth, and polish with a clean leather and powdered" whitening, or use the exceller.t receipt in this volume. Never scrub the inside of a frying-pan. Rub it with wet silver sand put on a leather, and wash it out with hot water afterward?, Be very particular in washing vegetables. Lay cauliflowers and cabbage in salt and water, to get out insects, &c., &c. If a dinner-party is in prospect, ask for the bill of fare, and get ready all you can the dav before, to save worry and scrambling on the dav fised. ,», , Whisk the white of eggs for souffles, lemon and sponge-cakes, till they will bear the weight of an egg on them. This will ass\ire thelightness of your cakes and souffles ; the latter ought to fly up like huge bubbles to Duties of the Parloitrvtaid, Nurse and Laundry maid. 351 be really exccU-nt. Take notice of all orders that require time in the preparation of the dinner, and hurry nothing:. Wear large aprons and clo"!e dre^'ses, so that you mriece of flannel ; double the flannel over it. Squeeze it constantly (but do not rub it) in very hot soapsuds. VVhen clean, let j< dry, tiicn op'U it, spread and pin it out on a cloth, and carefully pick up and raise all the threads. It should be pressed smooth, but not ironed. To Stiffen Fine Cambric Hattdkerchiefs. — Wash them rather by squeezing them in hot soap and water than by rubbing them ; blue them slightly, rinse them again in cold water, and iron them wet with a bo.x^ heater. Tumbled muslin or thin dresses should be pressed out with an iron. To Wash Brushes. — Brushes should be washed in cold soda and water, and not left to soak. Shake the water well out of the bristles, and dry in the open air if possible. Brush the comb and clean it with a piece of thread, but do not wash it. If it is greasy and you are compelled to wash it, dip it in cold soda and water. A receipt for an ex- cellent wash for the hair will be found at the end of the book ; also a tooth-powder and a valuable receipt for making Eau-de- Cologne. Skill in these matters is of great service to a maid Once a week the lady's-maid will have to send the linen to the wah and receive it back. She should look over the clothes, and mend everything that requires a stitch before sending it, making two lists— one in the book for the laundress, one ina book to be kept at home, comparing the clothes with the list when they are returned clean, looking at the marks to see that they have not been chang'^d at the wash, sewing on any buttons, and not permitting bad wash- ing, but returning any ill- washed article to the laundress. Wax spots may be removed from silk or woollen dresses by placing a piece of blot- ting paper over them and holding a very hot iron in the air a little distance above the paper : the heat draws out the grease. As soon as seen through tlie paper, th« latter :.i: .J" Duties of the Ilousckrpcr ami Footman. 353 dresses slioirid be should be removed to a cleaner part, the iron held over the spot again till it is out. To Clean a Turned .S/V*.— Wash the breadths with spirits of wine, and press them with a hot iron the wrong sidi*. or rather the worn side of the silk, IJlack ?ilk is best washed with gin. Spirits of turpentine will remove paint spots if freshly done. The pile of velvet when cnishctl by sitting on it may be raised by holding the wrong side above the steam of hot water. A respectful manner is required from a lady's-maid. She is not to .keep her seat while her mistress is speaking to her, unless desired, and she is to rise when the lady enters the room. She has breakfast and tea in the house- keeper's room, dines in the servants-hall, but retires for her cheese, &c., with the housekeeper. A good deal of sitting up at night is sometimes required from a^ lady's- maid during the London season ; she must strive to get what rest she can. and good- tcmperedly support any inevitable fatigue. A cheerful, kindly performance of her duties, deference, obedience, industry, and strict honesty will secure ioc her a friend in her lady, and a happy homo under all ordi- nary cucuinstances. The Housekoeper. The housekeeper in modern families (ex- cept in those of the highest nobility) is gene- rally also the cook ; but she has a kiiehon- maid under her, who is about the same as an ordinary plain cook. Her duties as housekeeper require early rising, both to get business over well, and as an example to the servants. She has her breakfast with the butler, lady's-maid, and valet, in her own private apartment. After breakfast she will make out on a slate her bill of fare for the days luncheon and dinner, to be submitted to her lady's ap- proval. After receiving her orders for the day, she will go over the house to see that the housemaids have done their duty well ; thE.t the furniture is rubbed, carpets' swept' &c., &c. Then she has to market, give orders to the tradesmen, /ic., &c. After- wards her culinary preparations will engage her attention. She heads the dinner table in the servants' hall, but retires to her own room with the butler and lady's-maid and valet, for her after-dinner cheese. &c. She has her tea with the upper servants in the same manner. I he still-room maid cleans the house- keeper s room, and waits on her. Where there is no still-room maid the scullery-maid or una«r housemaid generally has to do so. It is the hou«ipkeeper's duty to look over the house linen and sec that it is kept in good repair, and that it returns right from the wash. She also directs all cleaning, jinnual or otherwise. Once a week she should sub- mit her books to her lady to be mspccted and j)aid. A housekeeper ought to be perfectly trust- worthy. She h.as much committed to her, and will be respected, and will prosper in ox.ict proportion to her fulfilment of the im- portant duties devolving on her. She should show a tender, motherly care towards the younger female servants, and endeavour as much as possible to rule them wisely and well. Many opportunities of doing good will be open to her. llcr in- fluence in a large household may be great. She should think for all, and endeavour to do good to all. Especially should .-^he con- sider the interests of her employers, and en. dcivour to spend for them as she woulcl wish other persons to do for her. Directions given to l.uiv housekeepers at the beginning of this vo'.uiue will also be of use to the professional housekeeper in many ways, especially if she is young and jne.x- perienccd. The Footman. The footman is ivfiuired to make hitnself generally useful, though, of course, the number of men kept will diminish or in- crease his work. Me hiis to clean knives and shoes, nib the furniture, clean the plate, trim the lamps, brush his master's clothes, carry up coaN. .ittend to tires, open the door, go on errands or messages, and go out with the carriage. The footm.m must get over his dirty work before breakfast— ».<•.. he must clean boots, shoes, knives, and lamps, and rub tab'es. oon for soup, the f.\tra fork for tish, where fish knives and forks are not used. At each corner of the table he puts salt-ct liars, with a tablespoon on each side, the bowls in opposite direc- tions ; places tt water-bottle and glass at each corner ; a plate to each person with a nicely folded table-napkin on it. holding a dinner roll. If laying for a large partv he puts « salt-cellar and a water bottle and glass be- Iween every two p< i-.(ms ; the lamp in the centiti of tlie l.ible, or the ^pergne as re- quired. The lootmau receives the dishes at tlie dining-room door ; the butler puts the first dish upon the table; the footman stands behind the lady. He carries round Elates of soup, offering one to each person ; e miut hand it ca the U/t hand of the diner, and with his own left hind. Next ho hands the soup, then the fish, next tin- cntrt'es or side-dishes, then the removes or chief joints, &c. Wine is offered direcilv after soup, and frequently during dinner ; sherry is used at the ordinary t.ible. Shha ether tw» enas meet in the middle; yga i<...e thca figuxe 9. w I ^ '1 if 4^ S f- 1 w .fi^ii ! 1 356 Duties of the Valet and the Butler. — Sen^ants' Characters. The Valet. Tlie valet's duty is to wait on his master. lie sees flint the f^enileman's dressinij- roonr fire is lii^hlcd in tlie nioriiiiifTI arranges till' clothes, whicii he h.is brushed, cu a tate. '•i*'^ !»«..» f m, spps that the to ritjlits while akcs up the fire, bed-lime he np- He securt's tlie -•s and lights are ling malt liquors wine, are dutios innlies where no kept, he should rawing-rooiu lo if the sun pours itUc attention to ily a foofman is with the latter. le is also ready ind to assist the d he is at hand igle-handcd are !i-butlcr is kept 't boinid to give liaracter is given not a good one, n the wording, one, because it master or niis- of a servant in be false, and the rom dishonesty, ider themselves d \os. costs. . master or mis- er of a servant, /. and los. costs, en character or a person repre- s'ss— is liable to pun being con- 1 throttt^h vialict ctiunabiu, but uut INDEX TO FTTCIPES. -•<>«- ^OT^.—The friires within ike brackets are the Humbert of the reeipeu Arm ruDDiNO (07A sort. A(li'I,(i(|t! pudiliiig, the (97 j). J06. Acncw pu(ldin;» (o8-(), ao;. Albert piitldim,', the (990), ao8. Ak', to mull (1771), 337. Alcxnndra piiddins; the (9R9), Jo9. Almack preserve (1640), 305. Almond s.iuce (?3o) 09 : fra«e (ia33). 944 : pudding (0S6), soS : small (9SS), 208 ; and r.iisin pud- ding (q86), 20S ; a rich Imilcd (087) 2oS ; li.nked (988), ?o8. Amber piiddini; (ySo), 207; s.iuce for (981), 207. American puilding white (1202), 339. Aniliovy sauce for fish (.'tO, 94; toast (47), 49 ; Madras (4S), 49. Anna's puddiim (091). .'oii. Apple and trumb pud(lin<; (982), -.•07; custard puddini; (10/)), ai5 ; dumplings, boiled (978), 207 ; baked (979), 207 ; h(.'di;ehoj{ (i i66), 265 ; and rice (1367). 2O5; de par (1368), 265 ; jam (1670), ;iio ; marmalade (1671), 310; jelly, for Rarnishing (317), 98; puJciinR (974), 206 ; 'puddiiiK boiled (975). '-'o? : baked (976), 207 ; rich ( 77), 207 ; s.uicc (30s). ¥> : snmv (1373), 266 ; to prepare for dessert (1591), 298; tart, plain, to make (933), 199 ; open (934), 100 ; and custard (935), 200 ; with quince (936), 2O0. Apricot chips (1602), 300 ; com- pote of (1599), .'99 : tart, to make (938), 200; (1629), 304 : to dry (1630), 304 ; brandy (1631), 304; marni.alade(i632), 304. Artichokes, to boil (7C9), '7 . . to boil Jcru- oil (769), 174 ; to .stew, in gravy (770), 174 ; Jeru- salem (771), 174 : .salem (772). 174. Arrowroot jelly (iSc^), 332 : sauce (318), 98 ; steamed, pudding (992), 209; baked (991). 209; (1778) 329 ; water (1779), 329. Asparagus, to boil (773), 174 ; in Frencli rolls (774), 175, pudding ^ (994). 2"9- Ass's milk, artificial (1805), 33a. ACKINGS (1234), 344. liacoii, methods uf curing B (3;;?), 190; to cure (869). 1^) ^V est Country way to cure (870), 189: 10 choose (S05), i-)o; to boil (506), ijo; and cg-s (507)- no; to steam (508), 131; ' ) s.tit larding (5i>)\ 131. Dakcwcil pudding (loc-i), 210; with almonds (1U02), 210. Pall.Tchouy (701), 162. lianbury c.ikes (1418), 273. iiarley cream (i8oj). 3 j2 ; gruel ('^"3)< .33 « ; water (1^04), 33'«. Harlicrry jelly (1798). 331 ; jam (iC'4-), 3C)f) ; to preserve, in bunches (1646), 300. Basse, ilresscd en Casserole (100), 61. Hath pudding (lonV 213. lieau (grccii) puddin^; (1015), 212. lieans, to boil, French (792), 177 ; a la cremc (701), 177 ; to boil broad (794), \fi ; while kidney, fricasseed (795), 17S ; to bull haricot (79(>). 17^ ; hari- cot, \ la M.iiire d'Hutel (7^7). 178 ; haricot, with while saute (7t(in (6s3), 15.. ; croquettes ;h, tender (360), 105 ; sir- loin (361), 105 : roast riLs(362), 105 ; ribs rolled (363), 105 ; to boil (3''i4), 101; : aitchbone of !3<'.'i), 105 : siiverside, boiled 366), 106 ; Tom 'I'hund) round of (367), 106; bouilli(3';3), 106; a,ste«(3rt (), 106 ; stewed shin of (370). 106 ; to dress tl-e in- .side of a sirloin of (371), '07 ; a la mode (37.-'), 107 ; olives (.17.0. '07 ; lircslau of (374) 107, fillets de (175) 107; fd- lels, h la St. Aubyn (370) loS; cakes (377), 108; i)alates(37C\ 108 ; lo stew, palates (379), 108 ; to broil palates (3?o), 108; to eat cold (3.;i), no; collared (392), no; spiced (393)* »«» ; hvcr for gravy] (nA lit ; potted, li!;" vrni- Mill (iJ.SS), 102 : Simp (.'m), 8.1 ; .steak pie, pl.iin(7i9), Kj-,; pud- ding (740), i^o ; and kidn"v piuldiiig t74i), 170; to collar {9o(')), 1)5 ; to pot (C3()), 191 ; teas,ordiii,iry(i789'), 330 ; very strong (1790), 330; e-sscuco _('79«>, .130. r.eclioot, to boil {790), 178. lli^niits, devilled (it), 40 ; pud- din,; (louS), an; oraiig<-, lor dessert (i(. 2')6; Naples (iS7s), 296; Nun's {1576), ■iy^■, lemon (i?77). 296 ; orange (1.S7S). 290; Damascus (1579), 2ij6 ; ('•ernian(i58o), 296; American (1581). 297 ; sponge (158?), 297 : Spanish(i583), 297 ; gin- ger (15S4), 297; almond spice («5^3). 297 ; arrowroot (isSfj), 297 ; spoon (15a 7), 297 ; pista- chio (158-!), 2()8 ; cocoa nut (ij;-;;), 298 : plain (1590), 298. lUshup's pudding (1003), 210. liirils, a very cheap way of pot- ling (882), 191 ; nests (17), 43. Ijl.ickberry jam (i6.|4), 3u'v , .syrnp(i769), 327 ; winc(i73i), 322. Blackcap 'pudding (1009), 211 : currant, bl.icic or red, pudding (10 10), 211. Illackcock, to truss (613), 148 ; to roast (614), 148. Ulackiiig. to make (1832), 344 ; a receipt for (183 j), {4 4. niark and red cuiiaiit tarts, to iiiakc(9J9), 199. DIaiicmaiige, for invalids (1807), Sit, leinon(i25i), 246; (1252), 247; isinglass (1253), 247; aiiowroot (1254), 247 ; straw- berry (1255). 247; (juiiice (1256), 247; ribbon (i->57). 247; raspberry (1258), 24>J ; cheap (1259). 248; gr nd rice (1260), 248. Uobotee (702), 162. Boiled batter pudding 14), an ; rich (1005), 211 ap (1006), 2\\. Bologna tausagcs (534), C.— 3 It MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) 1.0 I.I 1.25 1.4 1.6 A APPLIED IM^GE Inc 1653 East Main Street Rochester, New York 14609 (716) 482 -0300 -Phone (716) 288- 5989 -Fax USA 358 I ^1 Eoml-.ny purloin:; (looo"), 210. llostoii piiddins (1007), 21 1. iloiiquct de Victoria (1854), 346. Boulcttcs au foie de Veau (dj'/). Brandy pi'ddinj; (ton), 212 ; orange (1765), 326 ; lemon (1766), 327 ; Morrelh cherry (1767), 327; mixturo, to be given in cases of exhaustion (1812), ^-53. BrasenoseCollegepudding(ioi2), 212. Brawa (33), 47 ; to make (518), I32> Bread 4?) 44 ; and milk (i), 43 ; to make ,, ■>, 44 ; American mode of niakin.c; (13), 45 ; Ger- man ycast(i4), 45 ; potato(i5), 4^; brown, to make (16), 45; rice (17), 45 ; light breakfast, American recipe for (18), 45 ; panada, for forcemeats, que- nelles, &c, (326), 100 ; crumbs. fried (342), i02 ; fried for bor brown, pud- ding (095). 209 ; plain (996), ders (341). 209 ; (997), 210 ; and butter (998), 210: an economical, (999), 511 ; and marmalade pudding (iioo), 224 ; pulled (1433), 275 ; real Scotch short (1499). 284 ; plain (isoo) 284; sauce (301), 96 ; jelly (1780), 3:^9. Brewing, family (1770), 328 ; di- rections for, 111 cottages (1777), 328. Brill (68), 54. Drocoli, to boil (780), T76 ; and buttered eggs (781), 176. Broi'i. mutton (1792), 330 ; venl ('79.0> 35°; chicken (17S1), 329 ; port wine jelly (1782, 17S!V 329; Scotch barley (232), S3;^eai (240), 85; a stroM'T (1785V 330; white, for invalids (1788), "330. Brown Charlotte pudding (101 C), 212. Brunswick tart, to (p.ake (941), 201. Brussels sprouts, to boil (783) T76. Bubble and Squeak (403), it2. Bullock's heart, stewed, Ameri- can receipt (381), 109; English receipt (382), 109 : marrow- bones, boiled (3S3). 109. Buns, to make (1565), 294 ; light (1566), 204 ; Bath (1567), 294; cross (1568), 295. Butter, melting, the authors way (274), 92 ; another way (275), 92 ; French (276). 92 ; -\>.ified (323), 99 ; fairy (1414). 272 ; orange (i4i5\ 272 ; Span- ish (1416), 273 ; to niake(i7i3), 318 ; milk, to keep, and cream 111 hot weather (i7i4\ 319; rolled (1715), 319 ; to ficsheu salt (1716), 319 ; in ha.ste for wiuter cream (1717), 320. Index. CARBAGE, to boil (782'), 176; or Savoys, to bnil (785) 176 ; with forcemeat a la Francaise (786), 176. Cabinet pudding, a plain (1019), 213 ; (1020), 213; sauce (1021)1 213- Cake, beait!ieu(isoi), 284 ; Ade- laide (iso2). 284 ; toclean cur- rants for (1503), 284; plain plum (1304), 284; small (1505), 2S4 ; a rich plum (1506), 285 ; i raisin (1507), 285 ; Neapolitan fi5o8), 285: small Venetian (1509), 285; Vienna(i5io), 285; a dolicaie(i5ii) 285 ; Portugal (1512), 286; a rich pound (1480), 281 ; cocoa-nut (1481), 281 ; plain almond (1482), 281 ; rice (14S3), 282 ; Lady_ Freakes' (1484), 2S3 ; small rice (1485), 281 ; rice (i486), 282 ; Manx (1487), 2S2 ; Josephine (1488), 282 ; rich seed (1480), 282 ; a common seed (1490), 282 ; a light (1491), 282 ; sponge (1492), 2S3 ; Lafayette (1493), 283 ; lemon (1494). 283 ; a very rich (1495), 2S3 ; Savoy (1496) 283 ; soda (1497). 283; plain (1498), 283; chocolate (1532). 289; (1535). 290; rich spice (1536), 290 ; wine (1537). 290 ; snow (1538), 290; honey (1519), 290; hladeline (1540), 290 ; Webster (1540,291 ; J over(i542), 291; ^ladel•ia (1543), 291 ; cream (1544), 291 ; a la Polonaise (1545), 291 ; queen (1546), 291: small queen (1547), 291; Derby short (1548), 292 ; bread (1549), 292; Sally Lunn (1569), 295; icing for (1473), 280 ; to ice or frost a (1174), 280; almond icing for bride (1475), 280 ; sugar icing to the top (1476), 281 ; apricot (1601), 299 ; dam- son (1604), 300; ginger (1519), 287 ; cheap gingerbread (1520), 287; Rutland (1515). 286; Ca- naoirin (1516), 286; yeast ^1517). 286; strawberry short (i5£2), 292 ; Shrewsbury (1553), 292; citron (1534)' 293; rock (i555)> 293; cocoa-nut (1556), 293; Irisii luncheon (1528), 288; Sydenham (1529), r''8 ; twelfth (1530), 289; rich bride (1531X 289. Calf's head, to collar a (909), 195; to collar a, with oysters (910), 195; roasted (649), 154; boiled (409), 124 ; a savoury (470), 124 ; brains and tongue (47')> 124 ; hashed (472), 124 ; fri- cassee of (473), 125 ; cheese (474'*, 125 ; a la Maitre d'llotel (475)' 125 ; collared (476), 125; in a shape (660), 156 ; brains a la Maitre d'Hotel (66i\ 156; crociuoitesof. brains (662), 156 ; boiled, feet (663), 156; feet roasted (664) 156; head soup (224), 82 ; feet soup (225). 82; feet (1786), 330. Calf's liver and bacon (487), 127. Capon, to truss a roast (5t8), 141 ; to roast (560), 141 ; to trn?s a, for boiling (57°) '4' '< '° '""''1 * (571), 142; a la Francaise (572), 142; Abd-cl-Kader's, stewed (573). 142. Cambridge pudding (1048), 2I7. Cambridge sausage, the (522), 132. Caudle, old fashioned (iSoo), 331 ; old - fashioned brown (iSoi), 331. Canellons(947), 202; glacds (948), 202. Caper Sauce, French white (282), 93- Capiliaire (1757). S'S- ^ „ Cardoons, to stew (8 ',9', 184 ; to boil (840), 184: fried (841), 184; a la fromage (842), 184. Carp, baked (it 2), 61 ; fried (113), 62; au bleu (114), 62; Fute (115), 62 ; to boil (116), 62 ; stewed (117), 62. Carrack (353). i°4- Carrot pudding (1042), ai6 ; rich (1043), 216. Carrots, to boil (765). 173; Flem- ish way (766), 173 ; to stew (767). 173 : mashed (768), 174; to preserve (1678), 312; com- mon, soup (259), 88 ; puree of (260), 89 ; puree of red (849), 183. Cassel pudding (1044), 216. Cauliflowers, to boil (775), 175 '• in sauce (776), 175 ; iiiouljed with sauce (777), 175; au gra- tin(778\ (77vy. i7';- Celery, puree ofCS.iS), tSs; soup, (261) 89; to serve (815), 180; a la creme (816), 181 ; with cream (817). 181 ; stewed (818), 181 ; fried (819), 181 ; white, sauce (304), 96. Champagne cup (i753> 54)» 325. Champagne, mock (1737), 323. Chancellor's pudding (1041) 216. Charlotte de pomme, a (1380) 267 ; Swiss (13S1), 267 ; a la Parisienne (1382), 267 : Russe (1383), 269. Char, potted (900), 194. Cheese, to make (1720), 320 ; to make sage (1721), 320 ; imita- tion of Cheshire (1722), 320 ; an excellent cream (1723). 321 ; cream (1724), 321; napkin (1725), 321 ; artificial (1726), 321 ; milk (1727), 321. Cheesecakes, curd for, Yorkshire, receipt (1400, 1401), 270 ; (1402), 271 ; apple (1403), 271 : lemon (1404), 271; potato(i4os), 271 ; almond (1406), 271 ; citron (1407), 271 ; cheap ratafia (i4oS),27i;breadj(i409)272;rice Index. 359 uddinp; (1048), 217. sausage, the (52^), fashioned (i3oo), - fashioned brown 7), 20* ; glacds (948), , French white (282), ing (1044), 216. , to boil (775). 175 ; 776), 175 ; nioulJcd '■(m), 17s; au t;i:i- :e or(843), 183; soup, to serve (815), 180 ; le (816), 181 ; with 7). 181 ; stewed (818), i (819), 181; white, cup (1753. 54)/ , mock (1737), 323. i pudding (1041) 216. le pomme, a (1380) ss (13S1), 267 ; a la ; (1382), 267 : Russe 0- 1 (900), 194. nake (1720), 320 ; to e (1721), 320 ; iniita- Iheshire (1722), 320 ; nt cream (1723), 321 ; 724), 321 ; napkin n ; artificial (1726), (1727), 321. !, curd for, Yorkshire, [1400, X401), 270 ; ; apple (1403), 271 : )4), 27i;potato(i4os), nd(i4o6), 271 ; citron 71 ; cheap ratafia ; breadj(i409)272; rice (1410), 272; lemon (1412), 272; lemon, to keep several years (i4i3),272. Cheese fingers (i4?o)f 275". c.ina- pees(i43i), 275; pi'ddings(Toi7- 1018), 212. 2i3;snow(i4i7),27j. toasted (1440), 276. Cherries, to preserve (1662). 309 ; to bottle (1663), 309; to dry (1664), 309 ; to candy (1665), 310; to dry with their leaves and stalks (1666), 310. Cherry pudding (1023), 213 ; tart, to make (928), 199 Chestnut, purde of (850), 185; sauce (303). 96. Chester pudding (1029), 214. Chicken broth (223), 81 ; cutlets, an entree (675), 158, to frica- see (676), 158; cream (i8o8), 332 ; devilled (52), 50; and ham pie (735). »66 ; souftlo of (672), 158. , . , Chilblains, embrocation for, not Ijroken U849)> 345- Chimney pieces, to clean (1819), 343- , , , „ . China, to cement broken (1823), Chintz furniture, to clean, when taken down for the summer (1826), 343. Chocolate(4), 43 ; pudding, baked (1026), 214 ; tavts (965), 204. Choux a la comtesse (g^s)* 204. Christmas bowl (1750), 325 ; pud- ding(ii28), 229. Citron puddings (1024), 213; and almond (1025), 213. Clarence's, Duke of, pudding (1028), 214. Claret cup (i75»)> 325 : superior (1752). 325 : (1457). 278. Clary wine (1732)1 322. Coburg pudding, the (1050), 217. Cock-a-leckie (228), 82. Cockle sauce (^187), 93- Cockles and periwinkles, to boil, (191), 74; to pickle (192), 74. Cocoa nibs (Dr. Todd) (s), 43 : paste or powder (6), 43. Cocoa-nut soup (222), 81 ; pud- ding (1035), 215 ; puddings, small (1032), ai4; grated (1033); 215. Cod, head and shoulders of (79), 56 ; browned head (80), 56 ; crimped (81), 56; piked (82), 56; salt (83), 56; salt, the second day (84), 57; sounds, boiled (85), 57 ; a recherche dish of (86), 57 ; broiled sounds (87), 57 ; to broil sounds (88), 57 ; to bake a (89), 57; cold 57; curried (691), 161. Coffee, Soyer's mode of making (3), 42; to roast (1), 42; excellent for three breakfast cups (2), 42. Cold pudding (to4S-to47), 3l6 ; (laos), 239. College pudding (1022), 213. CoHops, savoury minced (404), 112. Conger, boiled (140), f>7 I stewed (141) 67 ; baked (142). 67 : 'ncd ('43). f"? '• soup (268). 90. Cooling drink for feverish thirst (1S18), 333. Corn, to boil green or maize (865), 188. Cottage soup (218), 81 ; baked (219). 81. Covers and tins, to clean (1830), 344- Cow heel (3S4). 109. Cowslip wine (17^1). 323. Crabs, to choose (173), 72; to dress boiled (174), 72; buttered (175), 72; to stew (176), 72; mock (1443)1576; sailor fashion (1444), 276. Crabs, to preserve Slberian(i677), 312. Cranberry tart, to make (931), 199 ■ Crayfish, potted (905), 194; to boil and serve (177), 72 Cream, apple (1290}, 253 ; apricot (1291), 253; superior apricot, iced (1292), 253; brulee (1293), 253; ground rice (1294), 254 ; stone (1295), 254; velvet(i296), 354; chocolate(i297), 254 ; iced chocolate (1298), 234; coffee (1299), 254; custard ice (1446), 277 ; strav/beiry ice (1447). 2771 raspberry ice ( 1448), 277; lemon ice (1449^ 277; Vanilla ice (1450), 277; plain (t45»'' 277; noyeau ice (1452), 277: coftee ice (1453). 277; tea ice (1454), 278 ; choco'ate ice (1455), 278 ; custard inidding (1036), 215; boileci i 1037), 215; baked ('03S)., 21s; for puddings (1039), 215; tea(i3oo) 25=; marachine(i30i) 255; lemon (1302), 255; lemon, without cream (1303), 235 ; ra- tafia (1304), 255; iced ratafia (1305), 25s; raspberry in a mould (1306), 25s; raspberry, without cream (i307)< 236; orange (1308), 236; Seville orange (1309), 256 ; preserved ginger (13101, 236; Bohemian (1311), 236; brandy f 1312), 236; Italian (1313)1 256; Spanish (1314), 257; Spanish, to orna- ment preserves (1315). 2S7 : burnt (1316), 257 : imperial (i3i7)> 237 : Rhenish (1318), 237; pistachio (1319), 257; no- yeau (1320), 257 ; Chester (i32i>, 237 ; i* la Vanilla (1322), 238; Vanilla or lemon ice (1323), 258 ; pineapple ice (i 324)1 238 ; spring(i323), 238; barley(i326), 238; German (1327), 358; al- mond (1328), 258 ; spongecake (1329), 259; a la comtesse (1330), 259 : Scicilian (1331). 259 ; housewife's (1333), 259 ; fruit ice (13341 259 ; Hnlwell (1335). ; ), apple cl'.eese and (i.33<^)i :co ; peach ice (1337). ''^'' spinach (1338), 260; pudding (i03o\ 214; rich (1031), 214; to scald, as in the West of Eng- land (1718). 320. Chantilly basket (1339), 260. Cochineal, to prepare, to colour red or pink jelly (1340). 2(x>. Croutons (336), loi. Crumpets (23), 46; (to), 43. Crusades (949). 202. Crust, common, for raised piM (713), 164; very rich short (917), '97- Cucumbers, to stew (820), 181 : to stuff and stew (821), i3t ; to roast (822), 181 ; to dress (823), 182 : k la poulctte (824), 182 ; to preserve (1667), 310. Cup from the "Blues" (1749), 325. Cup puddings (1049), 217. Cura9oa(i744). 324- Curd puddings (1027), 214. Currant, black, jam (1647), 307 ; jelly (1648), 307 ; red, jelly (1649). jt07 ; red, jam (1650), 307 ; white, jelly (1651), 307 ; dumplings (1051), 217; pud- dings (974), 206 ; iced, for des- sert (1595), 299 ; wine, black ^(■734). 323. Curates puddin!:(io4o). no. Currie a llongal mutton (699), 162 ; Lord Olive's (700). 162 ; hard egg (692), i6i ; vegetable (693), 161 ; powder (694-603), 161 : lobster(C88), 160; prawn (6S9), 160; soup (226), 82; (239), 83 ; Maylay (683), 160; ke- bobbed (684), 160 ; dry (685), 160; Madras (636), i6o. Custard, with jelly (1364), 265 ; iced, with preserved or dried fruit(i242), 243; orange (1243), 24s; lemon (1244), 245; almond (1245), 245 ; cheese (1246;, 246; mould (1247), 246; plain boiled (1248), 246 ; with cream (1249), S46. DAMSON PUDDING (1032), 217 : tart, to make (937), 200 ; to preserve (1610), 301; cheese(i6ii), 301; cheese, to clear (1612), 301. Darioles (930), 202; almond (951), 202. Date pudding (1033), 218. Devil hot (346), 103. Devilled biscuits (1426), 274; oysters (1423), 374. Devonshire junket (1263), 249 ; pudding (1054), 318 ; squab pie (724). '66. Dominoes (1303), 264. Dripping to clarify beef (703) 163; to make a short crust w ith (704), 163 ; for children (705), 163 ; crust (706;, 163 ; hard, to mak« plain crust with (707), 163. 3^0 Index. m Duck, to truss and roast a (545). 138; to roast a (546)> 138' Stewed (547), n,% \ cold, stewed with green peas (548), 138 ; ra- gout of (549), 133; to truss wild (599), 146 ; to roast (600), 146 ; hashed (601), 146 ; salmi of (602), 146. Dutch pudding (1055), 218 ; sauce for fish (289), 94. EAU DE COLOGNE (1857), 346. Eel soup (273), 91 ; spitchcocked (132), 6s ; stewed (133), 65 ; baked (i34),6s ; boiled (135), 65; fried (136), b^\ baked, siufled (137), 66 ; collared (912), 196. Egg and artichoke (1438), 276; frothed (1439), 276 ; balls(33o), 100; beaten (1810), 333; wine (181 1), 333; flip (177s), 328; sauce, common (277) 02 ; toast (39), 48 ; plovers' (34), 47 ; to boil (27), 46 ; poached (28) 46 ; and bacon (29), 47 ; baked (30), 47 ; devilled (31), 47 ; a la bonne femme (32), 47. Elder wine, very superior (i729\ 322- Endive, stewed, with cream (825), 182. Epicure's sauce, the (3S2), io4- Evergreens, to ice, 1608), 301. Eve's pudding (1056), 218. FADGE, Irish receipt (25), 46. Fanchonettes (946), 2ot. Fennel sauce (278), 93. Feutillage (915), iq7' Fig pudding (1057), 218. Figs, to preserve green (t66o), 3°9' Fish, cold, fish cake of (203). 76; to dress (204), 76 ; cooked, rissoles of (205), 76; dressed (206), 76 ; la boubillaise (207), 76; sauces, 91, 93 ; to fry (59), 52 ; to broil (60), 52 ; batter for frying (61), 52. Floating island, lemon (1369), 265 ; Vanilla (1370), 265. Flour, to brown (293), 95- Flummery (1236), 244; Dutch • (1237), 244 ; French (1238), 245 ; rice (1239), 24s ; almond(i24o), 245; green melon, in (1241), 245- Forcemeat, for savoury pies (329). 100 ; oyster (330), 100; for had- dock or carp (331), 100 ; balls (333), 100. Fowi.croquettesof cold (673), 158; minced (674), 158 ; to truss a roast (551), 139 ; to roast a, or chicken (552), 139; to roast a, family receipt (553), 139 ; roast with forcemeat (554). 139 ; 'o truss broiled(5SS), »39 : to bo''i or chickens (550), 139 ; boiled, and tongue (357), i4o;laremon- lade (559'), 140 ; to stew a (538), 140 ; scallops of (560), 140 ; fri- cassee of cold roast (561), 140; CTCSESailil ipi minced (562), 140; grilled (563), 140 ; and ham, potted (890), 192. French marmalade (2S1), 93 ; pie ^(715). 165. , , ^ Fritters, raspberry (1235), 244 : batter for(iai7), 241; arrowroot (1218), 241; apple (1219), 242; potato (1220), 242 ; German (1221), 242; royal (1222), 242; Danish (1223), 242 ; cake(i224), 242 ; rice, or Portuguese (1225), 243 ; bread (1226), 241 ; custard (1227), 243; Spanish (1228), 243, orange (1229), 243 ; pineapple (1230), 243; strawberry (1231), 243 ; beetroot or pink-coloured (1232), 244. Fruit, iced, for dessert or garnish f 1593), 298 ; vols au vent of (940), 200; stewed (1597), 300. Fun pudding (1058), 218. GALETTAS (1514), 2S6. Game, to keep Irom taint- ing (624), 149. Garfish (139), 66. Gateau (1533), 189 ; deNourmahl (1534). 289 ; de riz (1070), 220 ; de pommes (1365), 265. Gaufrde (1361), 264; almond (1362), 264. . , ^ „ General satisfaction (1030), 218. George oudding. a (1061), 219 Germp e (914), 196 ; pastry (934 pudding (1063), 219; bay, .4), 219 ; (1065), 219 ; rich (icob), 219; puffs, with al- monds (1068), 220. Giblet pie (726), 167 ; stewed duck (550), 133 ; to stew (344), 137; soup (253) 87. Ginger beer (1738), 323; bread loaf (1521), 287 ; honeycomb (1322^,287; cocoa nut or almond (1523), 287 ; orange (i5-;4)i 288 ; bread nuts (1526), eoS ; pud- ding (1062), 219. Ginger cordial (1764), 326; puffs (1067), 220; snaps (1527), 2^8 ; to make wine, superior (1733), 322 ; pudding (1072), 220 ; dry (1073), 220 J golden (1074), 221. Gingerette (1763), 326. Glaze (292), 95 ; (340), 102 ; how to use (327). 99. Gloucester jelly (1793), 333 ; Pud- dings (1069), 220. Golden pippins (1673), 311 ; plo- vers (609), 147. Goose, to truss a, for roasting (542), 137; to roast a (543). i37- Gooseberry fool (1370), 266; green sauce for boiled mackerel (280), 02 ; pudding (974), 206 ; red jam (1613), 301 ; green, jam (1614), 302; to preserve green whole (1615), 302; green, jelly (1616), 302 ; preserved as hops (1617), 303; tart, to make (930), 199. Grapes, to preserve in brandy for winter dessert ^i6S6), 313. Grates, bright pohshcd(i82o), 343, Graylings, to fry (iii), 61. Gravy, a cheap (294), 95 ; kidney (295), 95". for hashes (296), 95 ; jugsca (297), 95; for a goose or ducks (298), 96 ; for a hare or goose (299), 96 ; to improve the llavour of (315), 98. Grease, to take off wax candle ^(1837). 344- ,^ Green caps (1376), 266. Greengage jam (1(587), S'Sl Pud- ding (1071), 220; to preserve and dry (1624), 303; to brandy (1626), 303. Green pea garnish (335), 101; soup maigre (255), 88 ; without meat (256) 88 ; simple (257) 83 ; win- ter, plain for family use (258), 88. Greens, fregastied (707), 177. Grouse pic (733), 16S; to ronst (605-606). 147; to ro;ist_ white (607), 147 ; a Scotch recipe for dressing (608), 147. Gruel of patent groats (1796), ^ 3.31 ; (1797). 331- Guinea fowl, roast larded (619), 148. Gumets, baked (201), 76; boiled (202), 76. HADDOCK SOUP (272), 91; Finnan (56), 50 ; to boil (135), 69 ; fried (156). 69 ; baked (157), 70; to broil (158-159), 70; to dry (160), 70. Haggis (444). riQ, Hair, wash for (1840), 344 ; cas- tor oil, pomade for (1841), 345 ; another pomade for the (1842), 345 ; French pomatum (1843), 345 ; cream cold (1844), 343. Hake, baked (90), 58; cutlets (91). 58. Halibut, stewed, head (107), 60 ; collops (loS), 61. Hallidays (1076), 121. Ham, to salt a, of twelve pounds (871), 189 ; to cure (872-873), 1S9 ; pickle for Westphalia (874), 189 ; tongues and beef, Yorkshire fashion (875), 190 ; to cure, with hot pickle (876), 190 ; Berkshire way of curing (877), 190; to steam a (300), 129; to boil a (501), 130 ; to serve a, hot (302), 130; to bake a (503), 130 ; toast (35), 47 ; plain boiled aiid toast (38). 48 ; to cure, by the American mode (879). 190. Hannah More's pudding (1077), 22T. Hard dumplings (1199), 239. Hare, to truss a (382), 143 ; to roast (383), 143 '< jugged (384), 143 ; hashed (585), 144 ; to roast a leveret (586), 144 ; pot- ted, a luncheon dish (894y 193. pie (727)1 167 ; soup (359). 87. Index, 561 serve in brandy for :rt (|i6S6), 313. pohshed(i82o),343. fry (hi), 61. P (294). 95 : Sidney yc hashes (296), 95 ; ), 95; foraROoscnr 96 ; for a hare or 96; to improve the 115), 98- ke off wax candle nish(335), 101; soup ), 88 ; without meat inple(257) 83 ; wiii- )r family use (258), stied (7S7), 177. 733), i6S; to ro,T;t 47 ; to roust white » Scotch recipe for 18), 147. t«irt groats (1796), roast larded (619), :d(20T), 76; boiled :K SOUP (272). 91; 1 (56), 50; to boil led (156). 69 ; baked broil (158-159), 70; ). 70- rip, ar (1S40), 344 ; cas- ade for (1841), 345 ; nadc for the (1S42), :h pomatum (1843), 1 cold (1844), 34S. d (90), 58; cutlets 'cd, head (107), 60 ; 0. 61. .76), 121. a, of twelve pounds to cure (872-873), e for Westphalia tongues and beef, fashion (875), 190 ; ith hot pickle (876), shire way of curing Lo steam a (500), 1 29 ; 01), 130; to serve a, 30; to bake a (503), [35), 47", plain boiled 38). 48 ; to cure, by :an mode (879). 190. re's pudding (1077), ings (1199), 239. iss a (582), 143 ; to ). H3 ; jugged (584), hed (58s), 144; to ■eret (586), 144 ; pot- :heon dish (894y 193. 167 ; soup (359). 87. Hartshorn jelly (1817), 333. Hasty puddings, to make (1078), 271 ; oatmeal (1079), 221. Herb powder for winter wsz (i7ii), 318. Herbs, season for drying for fla- vouring (337), 101. Herrings, red and bloaters (57), SI ; potted (896), 193 ; to pen (897). 193; (»94). 7S; to boil (195) 73 ; to bake (196), 75 ; to smoke (197)1 75! fri'^'l (19R). 73 ; broiled (199), 75 ! home salted (200), 75. Holmby cup (1749). S'S' Horseradish (843), 184; sauce for boiled mutton or roast beef (309). 97; sauce for fish (291), 94- Hotcli potch (228). 82. Huitres au lit (38), 48. Hunting nuts (IS25), 288. I ICE PUDDINGS (1080). 221 ; to mould unfrozen dessMt | (1459), 278 ; directions (or its use (1460), 278. _ I Indian devil mixture, Admiral ' Rous's (1423), 274 ; nabob ^1427), 274 ; puddmgs, cheap (1081), 221. Irish stew (442), 118. Isinglass, to clarify (1341), 260 ; r 786), 330. Italian griddle 1156'), 293. JARDINIERE Soup (265), Sj J Jaunemange (1250), 246. Jelly savoury, to put into cold pii's ^316), 98; the foundation of all (1343) 261 ; calfs feet, stock for (1244), 26'; calfsfeet (1345), 261; from cowlieel (1346), 261 ; isin- glass (1347), 262 ; strawberry (1348) 262 ; lemon (1349), 262 ; orange (1350), 262; open, with whipped cream (1351). 262 ; apple, in a mould (1352), 262 ; clear apple (1353), 262 ; riband or two coloured (1354)' 263; noyeau, with almonds (1355), 263; French (1356), 263; rice (1357). 263 ; punch (1358), 264; Italian (1359). 264 ; orange filled with (1360), 264, Jenny Lind pudding (10S3), 222. erscy wonders (964), 204. Jipper's sauce (350), 103. John Dory, to boil the (69), 54 ; to bake the (70), 54. Josephine puddings (1084), 222. Jumbles (1550), 192 ; almond (1550,292 KEGEREE (40), 48. Kennet, to prepare, to turn milk (1719), 320 Kensington pudding. (1092), 223. Kidney soup (230), 83 ; to fry beet (405), 1 12; stewed (406), 112; ris- soles of (407). 1 12 :_ minced (408), 113; hashed plain (409), 113; hashed rich (410), 113; cold, stewed with green peas(4ii),ii3 Kromeskies aux huitres, an en- trie (637), 150. LADY FINOERS(i5i3). 286. Lamb, house, steaks brown (637)152; sweetbreads, au entree 1638), 152; roast foreqiiartcr of (449), 120; boned quarter of (450), 120; roast target of (451), 120; roast leg of (452), |i2o ; roast shoulder of (433). >2o; roast loin of (454), 120; saddle of (455). 120; to broil a breast 1 of (45^'). 121 ; breast of, a la ' Milanaise (457), lai; stewed- with peas (458), 121; to prepare the brains of a head for serving under it (459), 121 ; head and pluck (460), 121 : head, liver, and heart (461), 121 ; fry (462), 122 ; cutlet and green peas (463S, 122; cutlets a la royal (464), 122; chops (465), 122. Lampreys, to stew, as at Wor- cester (138), 66; Worcester receipt for potting (80S), 193. Landrail, to truss (615), 148 ; to roast (6t6), 148. Lark pie. an entree (730), 167; or sparrow pie (731), i68. Larks, to roast (617), 14S ; the Dunstable way(6i8), 148. Lavender water (1855), 346. Leamington pudding (1090), 223. Leek soup (Scotch receipt), (266), 90. (iC T-eicester pudding (1086), 222. Lemonade (1739), 323 : with citric acid (1740), 324; milk (1741) 324 Lemon dumplings (1087), 222 ; puddings (1088), 222 ; plain boiled, suet pudding (10S9), 223; flavouring (357), 104; store 1652), 307 ; to preserve, white 653), 308 ; marmalade (1654), 308 ; turnovers (gig). 283 ; }3u(ifs (960), 204 ; tartlets (961), 204 ; patties (960), 204. I-ettuce stalks, to preserve (1641), 306. Lime preserves (1609), 304. Linen, to bleach (1834), 344. Lobster patties (737). 169 ; ris- soles of (625), 150 : sauce (283), 93 ; soup (American) (269), go; to pot (901), 194; to choose (164), 70 ; to boil (165), 70 ; to dress a (166), 71; scalloped (167), 71; broiled (an American receipt) (168), 71; buttered (also Ameri- can) (169), 71; to stew (170), 71; cutlets(i7i),7t; balls (172). 72- Loche creme (1085), 222. Louisa's,aunt,pudding(i09i),223. Louis Phillipe's pudding (1075), M^'aB'S, queen. PUD- DING (1093), 223. Macaroni pudding (iioi), 225; baked, with almonds (1102), 225 ; as usually served (i4«9)i 273 ; (1420), 273 ; fish (1421), 273 ; tembaladt (1422). 273 i soup (248), 86. Macaroons, or meringues, to make a pyramid of ( 1 384). 268 ; trille, a cake (1385), 268; or Italian (153s), 203. Mackerel, boiled (154), ^9; N la Maitre d' Hotel ( 155), 6anbury(969), 205; egg (970). •■!05 ; pies (945). 201. Mint sauce (311), 97. Mock turtle soup (234), 83. Monmouth pudding (1007). 224. ^Iontreal pudding (1104), 225. Moor game orpheasants (893), 92. Moselle cup (1458), 278. Mulfin pudding, with dried cher- ries (1094), 224 ; American (22), 46 ; potato (1571), 295 ; to toast (9), 43. Mulberries, to preserve (1601), 309 ; syrup (177°). 327- . . Mullett, red, in papers (95), 5° '. to dress (96), 59; to stew red \^-i\ 59 ; grey (98), 50. Mu' atawny soup (336), 84 ; vt,, liable (253), 88. Mushroom ketchup (344). 102; sauce (312), 97; broiled (51), 50; tochoose(826), 182; stewed (827), 182; grilled (828), 182 : baked (829), i8i ; to use dried (324). 99- , , Mussels, to stew (193), 74- Mutton, haricot (634). 151; pie (721), i66 ; pudding (742), 170 ". soup (230), 83 ; broth, Scotch (231). 83; to collar a breast of (907), 19s ; roast haunch of (417), 114; saddle of (418), 114: leg of, roasted (419), 114; roast shoulder of (420), 115; roast loin of (421), 115 ; to roll a loin of (422), 115; a mode ol' dress- 3<52 i Pastry, to ice or glaze (925), 198 ; icing, another way (926), 198 ; for currant or raspberry .art, to make (927), 198. Pate aux choux (923), 198. Peach preserves (1635), 305 to preserve (1636), 305; marma- lade (1637), 305. Peahen, to truss a (603), 146; larded and glazed (604), 146. Pears^ to bake (1606), 301 ; stewed (1607), 301 ; to preserve (1668), 510 ; to preserve Jargonelle (7669), 3IO- , ^ . Peas to boil, green (762), 173 ; pudding (11 37). 230 ; "">■''<= of green, for lamb cutlets (847}, 185 ; to stew (763)' »73 : stewed, with mint and lettuces (7(^4). '73- ^ „ Pepper pot (250), 87. Pcich, to boil (i44)r 61; fried (14";), 68 ; fish scallop (146), 68; to fry, plain (147), 68. Pheasant, to truis a (577). Mi : roasted (578), 143; broiled (579'), 143 : hashed (580). 143 ; boiled (581), 143 Pickle, a. .'or ham*, beef, or pork (868), 18.1 ; Indian (1690), 314 ; piccalilly (1691), 314 ; melon mangoes (1692), 314; cucumber mangoes (1693), 315 ; cucum- ber (1694), 315 ; plums, like olive (1695), 315 ; peach(i6o6), 315; walnut, black (1697), 316; mushroom (i6g8), 316 ; brown mushroom (1699), 316 ; radish pod (1700), 316: French bean (1701), 316 ; cauliflower (1702), 317 ; beetroot (1703). .317 onion (1704), 317; capsicuri (1705)1 3>7 ; gherkin (1706*, 317 ; tom.ito (1707), 317 ; bar- berry (1708-1709), 317 ; redcaW ba!;e (1710). 318. Pickling, rules to be observed in (1688), 313- , , Pigeon compote (677), 159 ; to fricassee a (678), 159 ; pie, a plain (740), 168 ; to truss (564), 141 ; to roast {'^(>s)- i4»; stuffed (566), 141 ; ju ;ed, a simple recipe for (567;, 141 ; to stew (680), 159. Pie, a la Don Pedro (716), 165, Pigs* liver (670), 157; fry (671), 157; kidneys (43) 49; feet and ears (44-45), 49 ; feet, sousl-J (46), 49; tongues (512), 131; pettitoes (513), 131 '< head, to roast a (514), 131 ; head, boiled (515). i3» ; cheek (516). 131 ; Soyer's method of dressing a cheek (517), 131- , ., Pike, potted (S99), 194 : to boil (148), 68 ; to bake (140), 68 ; stewed ( 1 50)68 ; roasted (i 5 1)-<'9 Pillau (697), 162. Pineapple preserve (1680), 313; to preserve, without cooking (1681), 312; in brandy (i682),3i3 Pippins, frosted (1377/. =66. rishpash(698), 162. Plaice, the tilletted (121V 6^ ; to boil (122), 63 ; to fry (123), 63. Plain pudding, a (1122), 228. Plate, to clean (1831), 344- Plum pudding, rich, without flour(n29), 229; cottage(ii3o), 229 ; plain (1131-X133), 229 ; a good plain, without eggs (1133), 229; pudding, Christmas (1127), 228. Plums, stewed, French (1546), 300 ; to preserve (1638), 305 ; to preserve, for dessert (163^), 305 Polka pudding (i 123-1124), 228. Poor man's soup (220), 81. Porcupine pudding (1138), 230. Pork, to scald a sucking pig (488), 128 ; to make sage and onion stuffing for roast (489). 128 ; to roast (490), 128 ; to bake (491), 128 ; chine of, roasted (492). 128 ; to boil a chine of (493)' ; 129 ; how to stuff a chine of (494), 129 ; 10 roast a leg of Q.' Index. 363 43; broiled (57r)\ iiio). 143 ; bulled Ti<, beef, or pork Jian (1690), 314 ; i), 314 ; melon ), 314; cucumber 1), 315 ; cucum- 5 ; plums, like 5 ; peach (1606), lack (1697), 316 ; 58), 316 ; brnwii 99), 316 ; radish 6 : French bean mliflowcr (170a), t (1703). .317 317; capsicuri gherkin (1706*, [1707). 3»7 : 'i^af 19), 317 ; redcaW 8. 3 be observed in ! (677). 159; to 78), 159: pie. a S ; to truss (564), 565). 141; stufled 1 ;ed, a simple 7), 141 ; to stew :dro (716), 165. J 57; fry (671), (43) 49: feet and 49 ; foot, sousod ;ues (512), 131 ; ), 131 ; hend, to 31 ; head, boiled leek (51b)- .131 ; 3d cf dressing a 31. gg), 194 ; to boil bake (140), 68 ; B; roasted (15 0,69 :rve (1680), 313; without cooking brandy (i682),3i 3 (1377/. =66. 162. ;ted (12 1 V 63 ; to ; to fry (123), 63. a (1122), 228. (1831), 344- . , 5, rich, without 29; cottage (i 130), 131-1138), 329 ; a ithout eggs (1133), Christmas (1127), , French (1546), :rvef 1638), 305 ;to dessert (1639), 305 (i 123-1124), 228. p(22o), 81. Jing (1138), 230. sucking pig (488), e sage and onion 3351(489). 128 ; to 28 ; to bake (491), of, roasted (492). a chine of (493)' 3 stuff a chine of 10 roast a leg of U9S). ^'9 '• *° '■''•■**' * ''^ ^'^' the oldlashioned way, with siuffing (496), 129; to ""oast a loin of (497). J 29 : to roast a spare-rib of (498), 1*9 : gnskin (490), 129 ; sausages (519), 132: cutlets, broiled (6(.8). 157 i ffcd (669), 157 : pickled (SJo). i3> : a hand of (5 n), 131; to boil a leg of (504), i.^o; to pickle (866-867), 188 : (880), 190. Porter cup (1755), 325. Portland's, Duke of, pudding (lI34).229;, . , . - Portugal pudding (112-1 228. Portuguese tart,to make (939),2oo Pot au feu (221), 8i. Potato pasty (717). '<>.■' : P'e (718), 16s ; puree of (846), 185 : to prepare for garnishing (339), 102 ; to steam (745). '7' ; 'o boil (746), 171 ; to boil, with their r.kins on (747)- J7i: to mash (748), 171 : to boil new (749), »7\; baked (750). 171 ; fried (751). i7» '■ ribbons (752), 171 ; croquettes (733)' V= : to broil (754). 172 ; a Ja, 1^1 "'fc d"HoteU75S) J72: Ko.cannon, as dressed in Ireland (756), 172; puffs (757). 1-n ■■ to brown, under meat (758), 172 ; cones or loaves (759)' 172 : rolled, with sweet sauce (760), 172 ; with Parmesan cheese (761), 173 ; pudding (1162), 234. Prawns, to boil and serve (190), 74 Preparation liquor (1851), 345- Preserved ginger pudding (loCo), 219. Pressed beef (390), no. Prime pudding (1135). 230- Puddings, black (527), 133 ; white (528), T33; black,tobroil(58), 51 Puff paste, a light (708), 164 ; common (709), 164 ; bcntou (710) 164; very good (7"), 164 ; a light (qi6), 197. Puffs (944). 201. Pumpkin pudding (1126), 228 , preserved (1643), 306. Punch that will keep for any lenc^th of time (1745). 3=4 : whisky (1746), 3^4 ; to m.tke George iV.'s, milk (1747)' S^S- QUAIL, to truss a (610), 147; to roast a (611, 612), 147. Quaking pudding (11 39). 230- Quince pudding (1141), 231 : to preserve whole (1683), 313 ; marmalade (1684), 313; cheese (1685). 313- , . Queens pudding (i 140), 230- RABBITS, to fricassee, white (594). MS; to fricissee, brown (sgs). i45 ; P>e. » P'«'" (728), 167 ; to pot (883), 191 ; pudding (743) 170; brown, soup (251), 87; to truss roas^t (587). 144; roast V 08, 589) 144; ragout of (590), 144; to truss boiled (591), i45 ; l^O'led (593), MS ; to blanch rabbits. low Is, ivc, (592). Ma- Radishes (8^4), 184. Raisin pudding, boiled (1 157).'33: economical (1158). 233 ; ^>^*^'^^ (ii^^o), 21U wine (1730). 3-2 Ramskins, Dutch (M35). 275; with ale (1436). 275; t>read (M37)' =75- Rusk, egg (1570). 295; Raspberry vinegar (1768), 320. jam (1630). 303; jelly (1623). 303 Reading sauce (349). ?°?' -v Reindeer tongue, to boil(388) no Rhubarb marmalade (idy). .w : and orange preserve (1628), 304. pudding boiled (1119). 227". tart, to make '932) 199- Riband wafers (1558) 293- Rice, to boil for currie(fc96), iM j croquettes of (i?99). 270 ; and pears (1378), 267; pudding, plain (1142), 231; and apple (1143). 231; plain boiled, for children (1144). 231 : w'thout eggs(iM5)23i: wiil^P'-""^*= (1146), 231 ; small (1147'' 231 • meringue (im8), 232; iced (1149), 232 i lemon (1150), 232 ; croquettes of (ii5>). 232 1 s."ow balls (1372), 266; whole, in a mould (1261), 248. Ro.scbcrry pudding (1152). 233- R.itafia pudding (1153)., 232 ; boiled (1154), 233; P'ain(ii55). 233; very rich (1156), 233' Rolls, iced (1563). 294 •• Cheshire (1S64). 29-1; lTench(i9),45- Roly-poly pudding, jam (1082), 222. Rook pie (734). 168. Rufls and Reeves, to roast (620), 140. . , . Rumpsteak and oyster pie (720) 165. SAGE AND ONION (317). SagD gruel (1813), 333= pmkhng boiled (1 162), 254; baked (i 163), Salad mixture (831) (852), 185 : another dressing (853), 186 ; Italian sauce for (854), 1S6 ; sauce (855), t86; Bohemia (856), 186; chicken (857), 186 ; of chicken and celery (S58), 186 ; endive as a winter (859), 187; to make a, ascribed to the Rev. Sydney Smith (860) 187 Mob- ster (861-863), 187,188; Cana- dian (864), 188 S.-vlmagundy (M26). 274- Salmon, Mayonnaise (hS'V. 276; boiled (71), 55 ; middle s'lce of (72), 55 ; pudding (73). 55 ; broiled(74), 55; g"l'ed.cutl«^'s (7s), S5 ; fillets of (76), 55 : frfed(77), 55! cold, S5.: l'on\e made pickled (78), 56; pie (7M) 164 ; kippered for breakfast (54), 50 ; toasted (55), 50 : grilled kippered (1432). 275- PandwlrViP*. chirken ard b.im ' (1428), 2:1 : plain ("!29'^. 275. S.-iuce for cabinet or Mii-llle [.ui • dings (3io\ C)8 ; forpi.lkaputl- ding (322; 09 ; tartarc(3M^.<;''; for any frcshw ater fish (189), i;4. Saus.-.yi-s, 51 ; to fry (5-i6), 133; meat (5 -•3). >33- Saveloys(525). «3'-, . ,. Scallop fi^h.or St James scncVIe (187), 74; scalloped (188), 74; b.-.ked(i89). 74-,. ,, , Scotch coll ips, white (650), 154 , brown (tsi) 154- Soulllc pudduig (1175). 235 ; ^'a- iiilla(ii76). 235; bakcil(ii77). 236; plain (1178), r^6; guigcr (1179). 236; cream (1180), 236. Scrikalc (828), 183 ; Slewed (S^jg), 183 Semolina pudding (1164'. 234- Sheep's kidneys (49-50), 50 ; kid- ney a la Tartar (639), 152 : a 'a brochette (640), 132 ; tongue stowed (636), 152; he.nd (445). 119 ; trotters (446-448). wg, ivo- Shcibcrt cream (1758). 326 : lemon 1759), 326; strawberry (1760). 326. Sherry cobler (1754'. 325". e.\cel- lent English (1728), 322. Shrimp sauce (2S7). 93 Shrub (1742) 324 ; brandy or rum (1743"'. 3-'4- , . , f Silk or cloth, to take stains out of (183O, 344 ; to take grease uiit of(VS36), 344; silk w.ishn.R, or coloured prints, to wash (ilij^'i, 344 ; to clean an old, dress (1839), 344- ^ Silver jelly (1703) 33'- Sk.ates, to crimp ti6i), 70 boil crimped (i6i), 70; to (j63>.7o-. , w cv Sledmere gingerbread (1510). Smelts, to try (124) 64; to fry :87. the French way' (125). 64 ; potted (903). "94 ..^ . Snipes, ragout of (679). »59 Snow (1374). 266; e:Jgs(i37.5),266. Snowl.ail tor children (ii(>o), ^33- Snowdon pudding (n68), -•:34 ; sauce for (i 169), 235. Soap, a winter, for chapped or rough hands (1845). 345 Sole, cuiried (690), iCi ; fi Ictcd (.27), 64: cutlets of (128). 64: boiled (129), 64; fried (13°). 64 ; fillets de, en gratiii (i 3O. 64 Souffle, Milan (1266), 249 : York (1267), 249 : omelet (1268), 249; apple (1269), 249 ; apple, 111 paste (1270), 250; orange (1271J, 250 ; lemon (1272), 250 '• straw- berry (i273'>. 250; apricot or strawberry (1274I. '^5" i trench (1275), 250: punch (1276), 251. rice (1277). 251 ; in cases U 278), 251 ; a plain (1279), ^S^ ', o«ne- let aux comrilures(i28o), 251 ; fnar'ii(i28i), 251; cream (128a), 252 ; (1283), 253. Soups, hov to make, 77 ; t» 3^4 in 1 li colour, 77 ; summary of direc- tions for making, 78 ; stock, 78 ; general stock pot (208), 79 ; cheap stock (209), 79; bone stock for (210), 79 ; browning for (aia), 79 ; to clarify (213), 80; best manner of making clear (226), 82 ; nourishing,', for invalids 6794), 331 ; stock for white or brown iish (267), 50 ; Liebig(248), 86; et bouilli (215), 80 ; plain (216), 80 ; the young fisherman's, (271), 91 : flavour- ing to make, taste like turtle (235), 84; cheap white f24iV 85 ; an excellent white (242), £s ; in haste (244). 86 ; baked (245), 86 : vegetable (253) 87 ; very cheap (217), 80. Soupon, or corn meal pudding (1203), 239. Spanish puddmg (1167), 234; puffs (052), 202. Spatchcock, English fashion (681). 159 ; Indian mode and sea fashion (682), 159. Spinach, to boil (788), 177; a la creme (789), 177. Spongecake (1478), 281 ; cocoa- mit(i479), 281 ; pudding, cheap (1171), 235 ; 1172, 235 ; baked ("73). 235; boiled (1174), 235. Sponge, orange (1391)1 269 ; le- mon (1392), 269. Sprats (126), 64; preserved, like anchovies (913), 196. Sprouts or young greens, to boil (784), 176. Steak, broiled (395), m ; an Indian mode of dressing (396), III ; rump, fried (397), m ; with onions (398), iii ; stewed in a plain way (399), 111 ; and oyster stewed(4o<5), 112 ; broiled with oyster sauce (401), 112. Steel to take rust out of(i822),343 Strasburgh potted meat (887), 191 Strawberry acid for jelly (1342), 261; and crumb pudding (n66), 234 ; to preserve whole (i6i8), 302; jam(i6i9),302;jelly(i62o), 302; stewed for tarisfi62i), 303. Sturgeon, to roast (103), 60 ; cut- lets (104), 61 ; Russian sauce for (105), 60 ; stewed (106), 60. Suet and milk (1814), 333 ; pud- ding (744), 170 ; pudding, plain (ii8i), 236 ; crust for puddings (712), 164. _ , , «. X Sugar, preparation of, (1461), 279; to boil to caramel (1468), 280; for compotes (1469), 280; to colour, red (1470), 280 ; clari- fied, or syrup (1471), 280 ; spun (1472X 280 ; to clarify, for ices (1456), 278. _ Swansea pudding (1166), 234. Sweetbreads curried (687), 160 ; rissoles of (645), 153 ; stewed, an American receipt (655), 155; roast (656), 155. Index. Swiss cream (1386), 268 ; goose- berry (1387). 268 : aj)pleri388), 268 ; to make a rich (1389), 268; pudding,aplain(ii7o), 235 Syllabub, London (1262), 248 ; Somerset (1263), 248 ; whipped (1264), 24S. •T^AULE POLlSH,(i828), 343: A another kind of (1829), 344. Tapioca pudding (1182), 236; plain (1183), 237. Tartlets (955), 203 ; orange (936), 203 ; green apricots (957)> 203 ; raganini(958), 203. Teacake pudding (1186), 237'. or loaves (lo), 46 ; tea cakes (1562), 294. Teal, to truss (621), 149 ; to roast (622), 149. Tench, fried (118). 62; to stew, brown (iig). 63; sur le gril, aiix fines iierbes (120), 63. Thatched pudding (1085), 237, Tipsy cake (1390), 269 Toad in a hole (641, 642), 152 ; of cold meat (643), 153. Tomato sauce. No. i (313)1 97. Tomatoes preserved {1675), 311; to candy (1676), 311 ; stewed (833), 183; baked (834), 183; scalloped (835), 183. Tongue, to roast a fresh (387), iiQ : to rickle (415), X14. Tonic drink (1806), 332. Toothache, Cartwright's pre- scription for (1848), 345. Tooth powder {1846), 345. Transparent pudding (1185), 237. Tripe(4i2), 113; roasted (413), 1:4 Trout, boiled (100), 59; to fry (loi), 59 ; to broil (102), 59. Truflles, to boil, green (836), 183; stewed (837), 184 ; morels. green, stewed (838), 184 ; to prepare, au naturel (337)- 101. Turbot, boiled (62), 53 ; twice- laid (63), S3 ; fillets of (64), 53 ; to dress a very small (65), 53 ; cold (66), 54- , Turkey, roast (534). ^35 : w»'" chesnuts (535), 136; boiled (536)1 136 : stewed, with celery (537). '136; hashed (538), 136 ; poults (^39), 137; to broil the leg of a (540), 137 ; pulled (541)- 138 Turnips, boiled (790), 177 ; in white sauce (791), 177 ; puree of (84s), 184. VEAL and HAM PATTIES (738), 169 ; moulded (739), 169 ; and ham pie (722^ 166 ; and potato rissoles (646), 153 ; rissoles of (647), 153 ; minced (648), 153; collops (652), 154; ragout of cold (653), 155 ; a fri- caiidelle (654), 155 ; haricot of (659). 156 ; marble (895), 193 ; olives, an eiitre'e (665), 156; with oysters (666), 156 ; cutlets, an entroe (667), 157 ; roast loin of (477), 125 ; roast loin of. stuffed (478), 125; to r. breast of (479), 126 ; rl^'.i knuckle of, and rice (480,', t knuckle of, boiled (481 V stewed, and green peas ' 126; cutlets (483), 126; vourydish of, baked (48. cold (485), 127; scallops c 1 .i>, 127 ; to collar a breast o " 195 ; to roast a fillet o) ■ ■ J23; fricandeau of (46; '■ fricandeaux of (468), 123 Vegetables, a list of, an, w .• season forpickling(i68c i marrow preserve (164a, boiled (800), 179 ; stewci v ' 1 179; fried (802-803), '*"■■• "^ soles(8o4), 179; soup (a' Venice pudding, ice (1187;, -t^/. Venison, haunch of (520), 134 T neck of (530', 34, to hash (531), 134 ; to broil, steaks (532), 134; cutietc of (S33). «35; pasty (729), 167 ; to pot '889), 192. Verbena, essence of(i852) 343. Vermicelli soup (246), 86 ; pud- ding 11190), 238. ^ Victoria pudding, in a mould (1188), 237. Vinegar Cayenne (358), 104; hot (345), 102; lemon (347), 103; walnut, for sauce (354) i°4 • horseradish (355), 104; Chili (3561, J04; eschalot 1359), 104. Vol-au-vent, a (735). 169. Volunteer pudding (1189), 238. WAFER Pudding (1 193), 238- Walnut ketchup (343) 102. Warwickshire pudding (1076) 22X Warts, to cure (1847). 343. Water cakes f 21), 46; Sir Tatton Sykes's(26), 46; souchy (67), 54 Watkin's pudding (1194), 238. Welsh rabbit (1441), 276. Whitebait (110;, 6i. White sauce (300), 96; for fowls (309), 97. Whiting, fried (92), 58; filletted (93). 58 ; to boil (94), 58. Widgeons, to roast (623), 149. Wigs, to make light dssp^ 293. Windows, to remove paint stains from'(i827), 343. Windsor pudding (1 191), 238. Wine, egg (1774), 327; mulled (771). 327; whev (1772X 327; white, sauce (321), 99. Wood, for removing paint froi (1824), 343. _ Woodcocks, snipes, and wheat- ears, to truss (596), 145 » to cook (597-598), 145-146. Wrexham pudding (1193), 238; soup (243), 86. Wyvern puddings (1014'), 212. \/EAST DUMPLINGS JL (119s) 238; or with home- made dough (i 198), 239; how to make your own (11), 44. Yorkshire pork pie, small raised (723), 166; pudding (laoo), 339. BILLING, PRINTKK, GUILDFORD, SURREY. /. )), 126; I rice (480 silcd (481' reen peas 83), 126; }aked (48. scallops c a breast o \ fillet 01 II of (46; "■ (468), 123 ,st of, an :i . Iing(i68( •vc (1642' 9 ; stewc' 2-803), I' . ; soup (a I , ice (1187;, ii/. h of (szg), 134 T 14, to hash (531), steaks (532), 134; 33). »35; pasty pot '889), 192. : of (1852) 345. (246), 86 ; pud- i8. ig, in a mould le fssS), 104 ; hot mon (347), 103: auce (354). 10^; 355)1 104; Chili :halot 1359), 104. 735), 169- „ ng(ii89), 238. dding(ii93), 238. etchup (343). 102. jdding (1076) 22X 847) 34.3- ^ ), 46 ; Sir Tatton 6 ; souchy (67), 54 ig(ii94), 238. 41), 276. 6i. ><*Mika*m.mj^,^r>:^.;.^'^^ l»uiTWI»u4^*V.: (^KW.!iC.i*'- '^W' '>U*J^i